Influence of cutting methods and heat treatment on selected technological properties and structure of pork longissimus thoracis et lumborum muscle.

The aim of this study was to determine the influence of cutting methods on the fiber structure and quality attributes of the cooked pork loin muscle. The culinary portions were cut perpendicularly (D, diagonal) or along the muscle fibers (P, parallel). The samples were heated to 72 °C in water bath (85 °C or 95 °C), steam (100 °C), or oven (125 °C or 150 °C).

The effect of humic-fatty acid preparation on selected haematological and biochemical serum parameters of growing rabbits.

In this study, we assessed the effect of a humic-fatty acid preparation (HFA) used in rabbit feed on certain haematological and biochemical serum parameters (the lipid profile and the Ca, P and Fe contents). A higher RBC, HGB and HCT values were observed in the groups that were given HFA. An increase in Fe concentrations were also noted.

Changes in histological structure and physiochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperature.

The aim of the study was to determine the effects of unintended freezing during cold storage (deep chilling conditions) and low freezing temperatures (-10 degrees C) of raw pork loins, cured and smoked, on their histological structure and some physicochemical characteristics. The experimental products after freezing at -10 degrees C, were stored at the same temperature for 0, 2, 4 and 6 days, thawed thereafter and immediately deep chilled at near cryoscopic temperature (-3 degrees C) for 0, 2, 4 or 6 days. These conditions were changing the histological structures of pork loin, the water holding capacity (WHC) was reduced by frozen storage but improved by deep chilling; the maximum shear force and energy were increased.