Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat.

Previous research on the impact of various heat treatment methods on meat has primarily focused on conventional meats from common livestock animals, with limited studies on the effects of different heat treatments on foal meat. The aim of this study was to evaluate how different heat treatments, including sous-vide, affect the sensory, textural, and physicochemical characteristics of foal meat. This allowed for the identification of the most effective heat treatment method to preserve the optimal quality attributes of foal meat while enhancing sensory and textural qualities preferred by consumers.

The Influence of High Hydrostatic Pressure on Selected Quality Features of Cold-Storage Pork Semimembranosus Muscle.

The primary objective of this investigation was to assess the influence of high hydrostatic pressure (HHP) and the duration of cold storage on the physicochemical, technological, and sensory attributes as well as the nutritional composition and shelf life of meat. The experimental framework involved utilizing samples derived from the semimembranosus muscle of pork. Each muscle obtained from the same carcass was segmented into six distinct parts, with three designated as control specimens (K) and the remaining subjected to vacuum packaging and subsequent exposure to high hydrostatic pressure (200 MPa at 20 °C for 30 min).

The Impact of a Pulsed Light Stream on the Quality and Durability of the Cold-Stored Longissimus Dorsal Muscle of Pigs.

The purpose of this study was to investigate the effect of pulsed light application (exposure to a pulsed light beam (PL) of 400 Hz for a period of 60 s, with an energy dose of 600 mW and wavelengths of 660 and 405 nm) on the physicochemical, technological, and sensory properties, as well as the nutritional value and shelf life of cold-storage pig longissimus dorsi muscle. Each muscle was divided into six parts, three of which were control samples, and the rest were exposed to pulsed light. The detailed laboratory tests of the meat were conducted 1, 7, and 10 days after slaughter.

Gender Differences in Eating Habits of Polish Young Adults Aged 20-26.

The aim of the study was to examine the nutritional behaviour of young adults depending on gender. A survey was conducted among 467 young adults using the "Questionnaire for the study of nutritional behaviour and opinions on food and nutrition". Questions concerned the frequency of consumption of selected groups of food products.

Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat.

Consumers are avoiding the consumption of highly processed foods, aware of the negative effects of the additives or high temperatures used on the biological value of the food. This causes an interest in ways of minimal processing or low-temperature cooking procedures. However, to achieve the desired organoleptic quality, it is necessary to know the relationship between the parameters of the treatments and the type of raw material.

Impact of Kosher Slaughter Methods of Heifers and Young Bulls on Physical and Chemical Properties of Their Meat.

This work aimed to comprehensively analyze the factors (slaughter method, gender, and muscle type) that determine the kosher status of beef and assess their influence on the selected quality characteristics of raw meat. The muscles were obtained from 40 carcasses of heifers and 40 carcasses of young bulls. In the first stage of the experiment, pH values were measured.

Influence of Horse Age, Marinating Substances, and Frozen Storage on Horse Meat Quality.

The present study analyzed the influence of horse age, substances used for marinating, and frozen storage on the quality of horse meat. It was conducted on the samples of the longest thoracic muscle, obtained from 12 carcasses of horses (aged 4-7 and 8-12 years). Among the analyzed samples, a higher fat content ( < 0.

The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages.

The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect furnace. The research material consisted of medium-ground sausages: Country, Home and Bieszczady sausages. The research showed that, as the temperature in the smoking chamber and the smoking time changed, the following texture parameters decreased: cycle hardness 1 and 2, springiness, gumminess and chewiness.

Analysis of the impact of determinants of kosherness on the content of macro- and microelements in beef.

There are no studies in the literature that comprehensively present the impact of factors related only to kosher slaughter on the content of minerals in beef. Therefore, learning the impact of such kosher determinants of beef as follows: no stunning during slaughter, cattle category, muscle, or the so-called kosher treatment for mineral content in beef has an original character. In this connection, the aim of the research was a comprehensive analysis of the impact of kosher determinants (slaughter type, muscle, cattle category, and technological treatment) on the content of selected macro- and microelements in beef.

The influence of frozen storage and selected substances on the quality of horse meat.

The aim of this work was to analyze the influence of frozen storage and selected substances on the quality of horse meat. The research material consisted of samples of the longest thorax muscle obtained from 12 half-carcases of horses. The use of citric acid and calcium salts contributes to deterioration of hydration properties of horse meat.

Assessment of nutritional habits and preferences among secondary school students.

Background: Appropriate nutrition is one of the most important factors affecting the proper development of man, nutritional status and maintaining good health. Adolescence is a period of development of skills of self-determination and self-realization, also in the case of nutrition. Children and school-age youth are the group most vulnerable to the effects of incorrect nutrition.

[Evaluation of the nutrition model in students of university in Rzeszow].

Background: Adequate nutrition is an essential factor conditioning physical and mental development of man, and poor nutrition can cause deterioration of health and occurrence of diseases related to diet. The fashion for slim body promoted in the media contributes to the youth's activities aiming to shape their bodies and, in particular, studying persons run the risk of nutritional deficiencies, which is also connected with irregular time of classes.

Objective: The aim of the study was to evaluate the diet of 200 students (161 women and 39 men) in the second-year of Food Technology and Human Nutrition at the University of Rzeszow and to evaluate the extent to which nutritional standards for energy and essential nutrients in the daily food rations are kept.

[Evaluation of fat sources consumption among the students of the Rzeszów University].

Background: One of the most important parts of human diet is the appropriate quantity and quality of consumed fats.

Objective: The aim of this study was to assess the consumption of fat by students of the Rzeszów University. The evaluation was performed basing on the consumption frequency of food products consisting the major source of fat in the diet.

[Evaluation of the dietary intake of vitamins and minerals in the daily food rations by the students of the Rzeszów University].

Background: To function properly the human body needs, from a nutritional point of view, the supply of a wide variety of nutrients. In this respect, in addition to essential nutrients, vitamins and minerals play an important role. Particular attention should be paid to the nutrition of studying youth as in their diet there are observed many irregularities arising from the specific nature of student life.

[Assessment of frequency of consumption of selected sources of dietary fibre by students].

The study deals with the evaluation of the frequency of food products consumption that are a source of dietary fiber in the diet of students. Survey was conducted in May 2010 among 96 second-year students of 'Food Processing Technology and Human Nutrition' at the University of Rzeszow. The Block's questionnaire was used to assess the frequency of consumption of selected sources of dietary fiber.