The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage.

Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases: MAP1 (40% O/40% CO/20% N) and MAP2 (60% O/30% CO/10% N).

Application of rich in β-glucan flours and preparations in bread baked from frozen dough.

This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific volume, porosity, crust and crumb colour, and β-glucan content.

Evaluation of WBSF, Color, Cooking Loss of Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time.

Near-infrared spectroscopy is a known technique for assessing the quality of compounds found in food products. However, it is still not widely used for predicting physical properties of meat using the online system. This study aims to assess the possibility of application of a NIR equipped with fiber optic system as an online measurement system to predict Warner⁻Bratzler shear force (WBSF) value, cooking loss (CL), and color of muscle, depending on aging time.

Barley β-d-glucan - modified starch complex as potential encapsulation agent for fish oil.

The aim of the study was to examine physicochemical characteristics of fish oil microcapsules produced at different temperatures and estimate the optimal ratio of BG, CS and spray drying temperature. Only the interaction between spray drying and β-d-glucan content played a significant role in influencing the encapsulation efficiency and spray drying itself (p ≤ 0.001 and p ≤ 0.

Beef Tenderness Improvement by Dietary Vitamin D Supplementation in the Last Stage of Fattening of Cattle.

Tenderness is the most important characteristic of meat, determining consumer approval. There are numerous methods of its improvement, although of diverse effectiveness. addition of vitamin D to the feed for a short period before slaughter (7-10 days) is one of the natural ways to enhance the tenderness.

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness.

This study investigated the impact of packaging systems on the degradation and oxidation of beef proteins regarding beef tenderness of longissimus lumborum (LL) and biceps femoris (BF) muscles stored in vacuum skin packaging (VSP), a modified atmosphere with high oxygen concentration (MAP), and combined of these two methods (VSP+MAP). A significant decrease in the Warner-Bratzler shear force (WBSF) in VSP at D14 and D28 for LL was observed compared to BF. A significant effect of packaging system on troponin-T (Tn-T) and desmin degradation was shown (p≤0.

Influence of 21days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus.

Changes of color, proportions of myoglobin forms, pH, Warner-Bratzler shear force (WBSF) of beef m. semimembranosus (SM) were examined during 21days of vacuum-aging. Significant changes in lightness, redness, yellowness, chroma, and hue angle (p≤0.