Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage.

The aim of the study was to assess the bacterial flora of broiler chicken breast meat using the MALDI method, as well as its sensory evaluation while stored refrigerated at a stable temperature (0.5 °C+/-0.5 °C).

Load-Independent Hardness and Indentation Size Effect in Iron Aluminides.

In this paper, an iron-aluminide intermetallic compound with cerium addition was subjected to Vickers microhardness testing. A full range of Vickers microhardness loadings was applied: 10, 25, 50, 100, 200, 300, 500, and 1000 g. Tests were conducted in two areas: 0.

Profile of Phenolic Compounds and Antioxidant Activity of Celery () Juices Obtained from Pulp after α-Amylase Treatment from .

The purpose of this study was to determine the content of certain phenolic compounds, antioxidant activity, pressing efficiency, extract content, and sugars in celeriac juices obtained from the pulp after α-amylase treatment from . The test material consisted of peeled and unpeeled celery pulp kept at a temperature of 25 °C with and without the enzyme for a period of 30 and 60 min. The juices obtained from them were analyzed for the content of selected phenolic acids and flavonoids using the UPLC-PDA-ESI-MS/MS method, for antioxidant activity measured using the ABTS˙ and DPPH˙ method, and for the total polyphenol content using the F-C method.

The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods.

The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens' breast meat after their laying periods. The study included physicochemical characteristics (pH, drip loss, colour, shear force), microbiological quality (total Enterobacteriaceae family and Pseudomonas count), and sensory quality. Bacterial identification was performed using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry.

Quality Assessment of Minced Poultry Products Including Black Fermented Garlic.

The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh garlic (fg), and a control (produced without garlic). The quality assessment of minced poultry products included physicochemical properties (weight losses, pH, colour and shear force), microbiological quality (Enterobacteriaceae, total count of bacteria, lactic acid bacteria, and spp.