Temat: Pork - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: The impact of transport on the quality of pig meat
Autorzy:: Ostaszewska, Urszula
Powiązania:: https://bibliotekanauki.pl/articles/1179304.pdf
Data publikacji:: 2017
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: pork
quality
transport
Opis:: The purpose of this paper was to present the problem of transport of pigs, taking into account legal requirements of transport, Carriage and changes occurring in the physiological state of the transported pigs as well as the quality of the pig meat obtained from them. Transport of pigs is a significant element in the production cycle of high quality meat. Often, serious economic losses are caused by improper transportation, poor animal welfare and the exposure of many stressors over a short period of time. At present the conditions of animal transport in Poland are regulated by "Regulation (EC) No 1/2005 of 22 December 2004 on the protection of animals during transport and related activities."
Źródło:: World Scientific News; 2017, 78; 20-27
2392-2192
Pojawia się w:: World Scientific News
Dostawca treści:: Biblioteka Nauki

Artykuł

Zmień widok

na półce

Skocz do pozycji: 2.

Tytuł:: The effect of fatteners transport on pork quality
Autorzy:: Radzikowski, Karol
Powiązania:: https://bibliotekanauki.pl/articles/1177414.pdf
Data publikacji:: 2018
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: fatteners
quality pork
transport
Opis:: Transport of slaughter animals is one of the basic environmental factors exerting influence on their well-being and, consequently, on the quality of meat. Failure to provide suitable conditions for animals during transport brings many losses to both the producer and the consumer. The result of poor welfare, excessive stress of animals and numerous fractures and injuries during transport decreases both the quantity and quality of meat from transported animals. Most often, animals are transported by car. Means of transport designed for this purpose must meet numerous technical requirements and provide animals with adequate welfare. Semi-trailer sets (tractor + semi-trailer) or trailer sets (car with trailer) are most often used. The basic requirements during transport should be to provide the animals with adequate space, depending on their weight. Cars should be protected against adverse weather conditions, must have roofing, ventilation or heating. The transport should last no longer than 8 hours, after which rest of the animals should take place in designated places. Loading and unloading of animals is also important. It should be run by qualified personnel on appropriate ramps, protecting against injury and exiting animals outside. Improper transport leads to stress, as a result of which the quality of obtained meat deteriorates, and in critical situations, even the death of an animal may occur. This creates defective meat PSE or DFD, having a worse culinary value for the consumer. Once the animals reach their final destination, they should be unloaded, have permanent access to water and ensure rest before slaughter. Transport is a very important factor in the production of high quality meat. Properly carried out, with the preservation of proper welfare conditions to minimize the stress of animals, contributes to the acquisition of a good raw material from which many excellent meat products can be produced.
Źródło:: World Scientific News; 2018, 104; 467-477
2392-2192
Pojawia się w:: World Scientific News
Dostawca treści:: Biblioteka Nauki

Artykuł

Zmień widok

na półce

Skocz do pozycji: 3.

Tytuł:: Effect of acid whey as starter culture on selected physicochemical properties of fermented pork sausage
Autorzy:: Ferysiuk, Karolina
Wójciak, Karolina M.
Solska, Elżbieta
Powiązania:: https://bibliotekanauki.pl/articles/1178212.pdf
Data publikacji:: 2018
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: acid whey
fermented sausage
physicochemical properties
pork
starter culture
Opis:: The aim of the study was to evaluate the effect of acid whey as a starter culture on selected physicochemical properties of fermented pork sausage after ripening (21 days). Four variants of the product have been produced. The first variant (PKS) - cured sausage (2.8%) with starter cultures. Second variant (SSK) – salted sausage (2.8%) with acid whey (5%). Third variant (SKS) – salted sausage (2.8%) with starter cultures. In the fourth variant (PSK), sea salt (2.8%) and acid whey (5%) were used. The research included determination of pH value, water activity, TBARS indicator, analysis of total content of haem pigments and heme iron, determination of color parameters by CIE L * a * b * system and analysis of sausage texture parameters (TPA). The pH values of sausages with acid whey were significantly lower compared to fermented sausages with starter cultures. The highest TBARS index was observed in the SSK (0.612 mg MDA / kg), and the lowest in the PKS sample (0.118 mg MDA / kg). The highest overall content of heme dyes and heme iron was recorded in the PSK test. A higher share of redness was observed in the general tone of color in cured sausages (PKS, PSK) by about 1-2 units compared to salted samples (SSK, SKS). In case of texture, significantly higher values of the hardness parameter were observed in the PSK test as compared to the remaining test samples. Based on the tests, it has been found that it is possible to use acid whey as a starter culture in fermented pork sausage. However, the best results were obtained in the curing sample with acid whey (PSK).
Źródło:: World Scientific News; 2018, 93; 10-18
2392-2192
Pojawia się w:: World Scientific News
Dostawca treści:: Biblioteka Nauki

Artykuł

Zmień widok

na półce

Informacja

Wyszukujesz frazę "Pork" wg kryterium: Temat

Źródło danych

Dostawca treści

Kolekcja

Rok wydania

Wydawca

Temat

Autor

Typ dokumentu

Język