Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.

Background: Coffee is one of the most widely consumed beverages in the world, because of its unique sensory properties and physiological properties. Coffee beverages represent a significant source of antioxidants in the consumers' diet and contribute significantly to their daily intake. The aim of this research was to investigate the effect of different roasting degrees on the content of biologically active compounds and antioxidant activity in different quality classes of Arabica coffee.

Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle.

The effect of rapid air chilling of carcasses in the first 3 h of chilling at -31°C (then at 2-4°C, till 24 h post-mortem) and the possibility of earlier deboning (8 h post-mortem) after rapid air chilling, compared to conventional air chilling (at 2-4°C, till 24 h post-mortem) on weight loss and technological quality (pH value, tenderness, drip loss, cooking loss and colour - L(∗)a(∗)b(∗) values) of pork M. semimembranosus was investigated. Under the rapid chilling conditions, weight loss was 0.