Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves.

The packaging system is one of the factors influencing the preservation of the nutritional value, microbiological safety, and sensory attributes of meat. The study investigated changes in physicochemical and microbiological properties taking place during 15-day refrigerated storage of two calf muscles, the longissimus lumborum (LL) and semitendinosus (ST), packaged in three systems, respectively, vacuum packing (VP), modified atmosphere packaging (MAP, 80% O + 20% CO), and a combined system (VP + MAP, 8 d in VP followed by 7 d in MAP). LL and ST stored in VP had significantly lower levels of lipid oxidation, higher α-tocopherol content, and higher instrumentally measured tenderness in comparison with the samples stored in MAP.

Use of sustainable packaging materials for fresh beef vacuum packaging application and product assessment using physicochemical means.

Packaging material should guarantee the longest possible shelf life of food and help to maintain its quality. The aim of the study was to assess the physicochemical changes taking place during 28-day ageing of beef steaks packed in two types of multilayer films containing biodegradable polymers - polylactic acid (NAT/PLA) and Mater-Bi® (NAT/MBI). The control group consisted of steaks packed in synthetic polyamide/polyethylene (PA/PE) film.

Chemical Composition and Elements Concentration of Fillet, Spine and Bones of Common Carp () in Relation to Nutrient Requirements for Minerals.

The aim of the study was to compare the content of major components, selected elements and heavy metals in the fillet, spine and bones of a carp (). Moreover, the extent to which a prepared portion of carp tissue (100 g of fillet and 10 g of carp spine or bones) met the requirements for analyzed elements in adults (women and men) and children was calculated. The proximate composition (total protein, total lipid, ash, moisture) and mineral content of the fish samples were determined.

Microbiological Quality of Polish Artisanal Varietal Honeys.

On the basis of routine microbiological tests and selected physicochemical parameters, the quality and food safety of Polish varietal honeys were evaluated. The study included 21 honey samples from 5 varieties (multifloral, honeydew, rapeseed, buckwheat and linden), in which the moisture and extract content, water activity, pH and free acids were determined, and the colony count, the presumptive spp., the total fungal count and the presence of anaerobic spore-forming bacilli were examined.

Meat Nutritional Value of Puławska Fattening Pigs, Polish Large White × Puławska Crossbreeds and Hybrids of DanBred.

The nutritional quality of meat and the health-promoting properties of intramuscular fat from randomly selected rearing pigs of the native Puławska breed (PUL, = 15) and its crossbreeds with the Polish Large White breed (PLW × PUL, = 16) and the DanBred hybrids (DAN, = 17) were compared. The typical commercial fattening period was carried out up to 80 days of age. The initial body weight of PUL weaners was 30.

The Mineral Composition of Bone Marrow, Plasma, Bones and the First Antlers of Farmed Fallow Deer.

An adequate supply of essential nutrients is particularly important during the skeletal growth and development of young deer, especially in males, who build new antlers each year. The aim of the research was to analyze the levels of 21 mineral elements (including the bulk elements: Ca, P, Mg, K, Na; trace elements: Li, Cr, Mn, Co, Cu, Zn, Se, Mo; and toxic elements: Be, Al, As, Cd, Sb, Ba, Pb, Ni) in the bone marrow, plasma, bones, and first antlers of farmed fallow deer (Dama dama). The mineral compositions of tissues were analyzed using inductively coupled plasma mass spectrometry.

Effect of fermented rapeseed meal in the mixture for growing pigs on the gastrointestinal tract, antioxidant status, and immune response.

The ban on the use of zinc oxide has increased interest in probiotics, prebiotics, synbiotics and organic acids, as well as fermented components in the diet of weaned piglets. This study assessed the effect of 8% fermented rapeseed meal in weaner diets on characteristics of the gastrointestinal tract, the small intestinal microbiota, and immune and antioxidant status. The effects were determined by measuring biochemical and haematological blood parameters, levels of class G, A and M immunoglobulins and IL-6, and the antioxidant potential of the plasma.

Effect of the addition of chokeberry leaf extract on the physicochemical and sensory properties of burgers from dark cutting veal.

The occurrence of the DFD defect shortens microbiological stability and reduces consumer acceptance of meat. The effect of a chokeberry leaf extract (ChLE) addition at concentrations of 0.01 %, 0.

Residues of Pesticides and Heavy Metals in Polish Varietal Honey.

The levels of chemical pollutants were determined in 30 samples of varietal honey from southeastern Poland, including 223 pesticides (insecticides, herbicides, fungicides, acaricides, plant growth regulators, and veterinary drugs) and 5 heavy metals (Pb, Cd, Hg, Cu, and Zn). In 10% of the samples, no pesticide residues were found. The most frequently identified pesticides were thiacloprid (90% of the samples, max 0.

Fatty Acid Composition of Muscle and Adipose Tissue in Pigs Fed with Addition of Natural Sorbents.

The fatty acid composition of meat and fat was studied in Choice Genetics line pigs fed a diet with three natural sorbents. Control (C1 and C2), biochar (D, 0.5%), bentonite-montmorillonite (A, 1.

Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves.

The aim of the study was to assess the effect of methods of heat treatment on selected quality parameters of longissimus thoracis muscle of Limousin calves, subjected to grilling, steaming, and sous vide cooking. The type of heat treatment did not significantly affect shear force or water activity. Cooking loss in the grilled and steamed meat was significantly higher than in the sous vide.

Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver ().

The content and solubility of collagen in the muscle tissue and cooked meat from three anatomical locations (loin, hind leg and shoulder) in carcasses of adult male European beavers and relationships of collagen fractions with proximate composition and shear force were studied. Shoulder muscle tissue contained the highest amount of intramuscular fat, collagen/protein ratio, total and insoluble collagen, and the lowest percentage of soluble collagen. The cooked meat from hind leg contained the lowest amount of total, soluble and insoluble collagen.

Composition of Fatty Acids in Bone Marrow of Red Deer from Various Ecosystems and Different Categories.

In this study, the influence of the living conditions of red deer (Cervus elaphus) fawns (wild vs. farmed) and effect of the category of free-living animals (fawns vs. does) on the fatty acid (FA) profile of the leg bone marrow was assessed.

Composition and Fatty Acid Profile of Bone Marrow in Farmed Fallow Deer () Depending on Diet.

There are few studies on the composition of fatty acids and how they change the bone marrow fat of young animals depending on nutrition. Therefore, the proximate and fatty acid composition of metatarsal bone marrow from fawns of farm fallow deer after a summer of grazing and the winter feeding was compared. Due to the size and nature of the data, parametric or nonparametric tests were used.

Effect of Natural Sorbents in the Diet of Fattening Pigs on Meat Quality and Suitability for Processing.

The effect of three natural sorbents added to the diet of pigs on the composition and physicochemical properties of two skeletal muscles-the (MLL) and (MSM) of crossbred pigs were evaluated. The experiment was carried out on a farm in two production cycles. The addition of biochar (trial 1) significantly influenced instrumental color parameters, shear force and energy, and the oxidative stability of the skeletal muscles, while the proximate composition, pH, texture, and water-holding capacity (WHC) parameters did not differ significantly between groups in either of the two muscles.

Effect of Inulin Source and a Probiotic Supplement in Pig Diets on Carcass Traits, Meat Quality and Fatty Acid Composition in Finishing Pigs.

In this experiment, we investigated the effect of the supplementation of probiotic bacteria in the diet with inulin or dried Jerusalem artichoke tubers on the performance, meat quality, and fatty acid composition in the meat and backfat of fatteners. One hundred and forty-four crossbred pigs (PIC × Penarlan P76) were divided into six groups and fattened from 30 to 114 kg. The meat proximate composition, pH, color, texture, shear force, water-holding capacity, sensory attributes, and thiobarbituric-acid-reactive substances were measured.

Biodirected Synthesis of Silver Nanoparticles Using Aqueous Honey Solutions and Evaluation of Their Antifungal Activity against Pathogenic Spp.

Silver nanoparticles (AgNPs) were synthesized using aqueous honey solutions with a concentration of 2%, 10%, and 20%-AgNPs-H2, AgNPs-H10, and AgNPs-H20. The reaction was conducted at 35 °C and 70 °C. Additionally, nanoparticles obtained with the citrate method (AgNPs-C), while amphotericin B (AmB) and fluconazole were used as controls.

The Effect of Humic Mineral Substances from Oxyhumolite on the Coagulation Properties and Mineral Content of the Milk of Holstein-Friesian Cows.

The study was conducted to determine the effect of humic mineral substances from oxyhumolite added to the diet of Holstein-Friesian cows on the coagulation properties, proximate chemical composition, and mineral profile of milk. The experiment was conducted on 64 cows divided into two groups of 32 each, control (CON) and experimental (H). The group H cows received the humic mineral substances as feed additive, containing 65% humic acids, for 60 days (100 g cow/day).

Microbiological Changes in Meat and Minced Meat from Beavers ( L.) during Refrigerated and Frozen Storage.

This study aims to evaluate the microbiological status, pH, and water activity of European beaver meat to establish its shelf-life and microbiological safety. In this study, the microbiological profiles of meat and minced meat obtained from the carcasses of beavers were investigated. Microbial evaluation of the chilled meat was performed within 24 h after hunting, on the 7th day and 14th day, and the evaluation of the frozen meat was made during the 11th week of storage.

Relationships between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination.

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC).

Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time.

The stability of the physicochemical characteristics of yoghurts during refrigerated storage is important for industry and the consumer. In this study we produced plain yoghurts with the addition of health-promoting whey protein concentrate (WPC), using two different starter cultures based on and subsp. .

Mineral and trace element composition of the roe and muscle tissue of farmed rainbow trout (Oncorhynchus mykiss) with respect to nutrient requirements: Elements in rainbow trout products.

Background: Due to excellent nutritional properties of fish and fish products, dietitians recommend their larger share in the diet, for both the prevention and treatment of diet-related diseases. In this context particular attention should be given to fish eggs (roe). The aim of the study was to compare the content of selected minerals and trace elements in the roe and muscle tissue of aquaculture-reared rainbow trout.

Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp ().

The aim of the study was to compare the fatty acid profile and content and the oxidative stability of the lipid fraction of Prussian Carp () fillets with and without skin. Carp specimens were obtained in spring from a fish farm located in the Lublin Voivodeship. The research material consisted of skin-on (n = 12) and skinless (n = 12) fillets (hand-filleted).

Fatty acid composition, cholesterol content and lipid oxidation indices of intramuscular fat from skeletal muscles of beaver (Castor fiber L.).

The lipid characteristics of the intramuscular fat (IMF) from skeletal muscles of different beaver carcass parts (the loin, hind leg and shoulder) were characterised in detail for the first time. The shoulder muscles had higher (P < 0.05) proportion of n-3 polyunsaturated fatty acids (PUFA) than the loin muscles, which had higher percentages of saturated fatty acids (SFA), odd-chain fatty acids (OCFA) and sum of conjugated linoleic acids (ΣCLA).