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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
Tytuł:
Poland’s path towards sustainable pork production chain
Autorzy:
Kozera-Kowalska, M.
Powiązania:
https://bibliotekanauki.pl/articles/43657.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Przyrodniczy w Poznaniu. Wydawnictwo Uczelniane
Tematy:
Polska
sustainable production
pork production
food chain
sustainable food chain
agribusiness
meat production
pork chain
pork supply chain
Źródło:
Journal of Agribusiness and Rural Development; 2018, 49, 3
1899-5241
Pojawia się w:
Journal of Agribusiness and Rural Development
Dostawca treści:
Biblioteka Nauki
Artykuł
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
Tytuł:
Influence of organic vs inorganic source and different dietary levels of selenium supplementation in diets for growing pigs on meat quality
Autorzy:
Batorska, M.
Więcek, J.
Rekiel, A.
Powiązania:
https://bibliotekanauki.pl/articles/1190132.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
organic selenium
fatteners
pork quality
Opis:
Selenium consumption in Poland is low, less than the required amount of Se for adults. The deficiency of Se may lead to many diseases. Food enriched with selenium can improve the Se status in humans. The supplementation of animal diets with selenium to may increase the selenium content in meat products. The aim of this experiment was to determine the effect of different selenium forms (organic vs inorganic) and dietary levels (0.3 or 0.5 mg kg-1) on pork quality. An experiment with 45 crossbred fatteners (Polish Large White × Polish Landrace × Duroc) was conducted to determine the effect of a selenium source (organic – selenized yeast Sel-Plex vs inorganic – sodium selenite) and its dietary level on pork quality. Pigs were fed diets supplemented with 0.3 or 0.5 mg Se kg-1 of diet for 42 days (the second fattening period). After slaughter, meat quality parameters: pH45, pH24, drip loss, WHC, chemical composition, colour and Se concentration in m. longissimus lumborum, were estimated. There were significant differences in the pH24 value but the meat had no quality defects. Dietary addition of Se caused a significant (P ≤ 0.01) increase in the ash content of m. longissimus lumborum. The Se form had no significant effect on drip loss or water holding capacity. The higher level of supplemental Se (0.5 mg kg-1 diet) improved the lightness of meat, which was darker in colour. The Se concentration in m. longissimus lumborum was found to increase significantly (P ≤ 0.01) when organic selenium was added at 0.5 mg kg-1 in the second fattening period. The addition of inorganic (0.5 mg) as well as organic selenium (selenized yeast Sel-Plex) to diets for growing pigs had a beneficial effect on the colour of meat, which then became more appealing to consumers, but had no significant effect on drip loss and water holding capacity. Supplementing pig diets with the organic form of selenium (Sel-Plex), compared to the inorganic form, increased the Se concentration in pork meat.
Źródło:
Journal of Elementology; 2017, 22, 2; 653-662
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The development of the pork market in the world in terms of globalization
Autorzy:
Szymańska, Jadwiga
Powiązania:
https://bibliotekanauki.pl/articles/952211.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Przyrodniczy w Poznaniu. Wydawnictwo Uczelniane
Tematy:
pork market
globalization
changes
foreign trade
Opis:
The globalization of the world economy and the processes associated with the liberalization of trade, capital flows and technology produce certain effects for the development of the agricultural sector. This study is aimed at identifying determinants of the development of the pork market on a global scale. The analysis includ changes in pork production, foreign trade and the activities of the biggest leaders in the pork market. Literature studies, including reports AHDB and USDA were used in the research. The analysis shows that the increasing demand for food and the high cost of production is a global challenge for pork producers. Increases of industrialization and concentration of production have been found allowing the use of economies of scale. The activities of transnational corporations that invest capital is becoming increasing important where highest profits are achieved. The competition in international trade is growing, mainly from countries in North and South America which have a price advantage in exports.
Źródło:
Journal of Agribusiness and Rural Development; 2017, 46, 4; 843-850
1899-5241
Pojawia się w:
Journal of Agribusiness and Rural Development
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The effect of selected factors on sensory quality of pork
Wpływ wybranych czynników warunkujących jakość sensoryczną wieprzowiny
Autorzy:
Jaworska, D.
Przybylski, W.
Powiązania:
https://bibliotekanauki.pl/articles/826470.pdf
Data publikacji:
2014
Wydawca:
Polskie Towarzystwo Technologów Żywności
Tematy:
pork
sensory quality
pork quality
selected factor
intramuscular fat
pH
calpastatin gene
raw material quality
thermal process
Opis:
This manuscript presents results of authors` research regarding selected factors influencing sensory pork quality. In the manuscript the role of breed, genes (RYR1T, RN-, CAST), slaughter weight as well as meatiness is comprised. Additionally, the role of intramuscular fat, ultimate pH and heat treatment on pork quality is discussed. It was stated that the optimization of the sensory aspects of the pork quality should not be limited to one aspect only but it should include the practical use of a number of dependent determinants. Obtaining high eating quality depends also on the quality of the raw material and the way of thermal processes (temperature, time, method of thermal process).
W pracy przedstawiono wybrane wyniki badań autorów pracy w zakresie wybranych czynników determinujących sensoryczną jakość wieprzowiny. Zamieszczono charakterystykę wpływu rasy, genów (RYR1T, RN- i CAST), masy tuszy, mięsności w odniesieniu do jakości sensorycznej mięsa. Omówiono wpływ zawartości tłuszczu śródmięśniowego, wartości pH, warunków obróbki cieplnej na jakość mięsa. Stwierdzono, że optymalizacja sensorycznych cech jakości mięsa nie powinna być traktowana jednokierunkowo, powinna obejmować praktyczne wykorzystanie szeregu wzajemnie powiązanych determinantów. Otrzymanie mięsa kulinarnego wysokiej jakości jest uzależnione także od jakości surowca oraz od sposobu prowadzenia procesów cieplnych (temperatura, czas, metoda).
Źródło:
Żywność Nauka Technologia Jakość; 2014, 21, 5
1425-6959
Pojawia się w:
Żywność Nauka Technologia Jakość
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Self-reported methicillin-resistant Staphylococcus aureus infection in USA pork producers
Autorzy:
Leedom, Larson K R
Smith, T.C.
Donham, K.J.
Powiązania:
https://bibliotekanauki.pl/articles/51288.pdf
Data publikacji:
2010
Wydawca:
Instytut Medycyny Wsi
Tematy:
pork production
pork producer
USA
animal farm
pig
agricultural worker
human disease
infection
methicillin-resistant Staphylococcus aureus
Staphylococcus aureus
Źródło:
Annals of Agricultural and Environmental Medicine; 2010, 17, 2; 331-334
1232-1966
Pojawia się w:
Annals of Agricultural and Environmental Medicine
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Labour Market Challenges in the Pork Value Chain in Poland
Autorzy:
Buchowicz, Izabela
Kinowska, Hanna
Sienkiewicz, Łukasz
Powiązania:
https://bibliotekanauki.pl/articles/1194137.pdf
Data publikacji:
2020
Wydawca:
Szkoła Główna Handlowa w Warszawie
Tematy:
labour market
industrial relations
pork value chain
Polska
Opis:
The pork value chain is created by a network of interconnected suppliers and customers, offering meat products to final consumers. Pork production and processing in Poland is highly fragmented, which together with an increasing global pressure weakens the engagement of institutional actors in the social dialogue. This makes difficult to combat negative labour market phenomena such as low wages, long working hours, and lack of appropriate contracts. In order to diagnose the specificity of labour market challenges in Poland and possible ways of combating them, structured interviews with key stakeholders were conducted. They confirmed the existence of abusive practices in the local pork industry and the need for strengthening the social dialogue. Conclusions from the research include recommendations for further exploration of the issue.
Źródło:
Edukacja Ekonomistów i Menedżerów; 2020, 55, 1; 96-111
1734-087X
Pojawia się w:
Edukacja Ekonomistów i Menedżerów
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Comparison of sarcomere length for two types of meat from animal family suidae – analysis of measurements carried out by microscopic technique
Autorzy:
Guzek, D
Głąbski, K
Głąbska, D
Plewa, P
Plewa, R
Wierzbicka, A
Powiązania:
https://bibliotekanauki.pl/articles/957999.pdf
Data publikacji:
2012
Wydawca:
Stowarzyszenie Inżynierów i Techników Mechaników Polskich
Tematy:
sarcomeres
myofibrils
pork meat
wild boar meat
microscope
Opis:
The aim of the research was to evaluate the sarcomere length variation in Psoas ma-jor muscle in pork and wild boar tenderloin. Microscopic slides were prepared and muscles were evaluated in Nomarski contrast – there were made measurements with the number of 150. Subsequently, sarcomeres length of three different, representative myofibrils were measured for each kind of meat. Values of sarcomere’s lengths of myofibrils were characterized by a normal distribution. The mean length of sarcomere was 3.28 ± 0.23 μm for pork meat and 2.51 ± 0.14 μm for wild boar meat – difference between animals was statistically significant (p = 0.0000). It was stated that sarcomere length for pork meat was dependent on the myofibril. A lower variation in the sarco-mere’s length of wild boar meat in comparison with pork meat has been shown. This difference is reflected in tougher wild boar meat texture.
Źródło:
Advances in Science and Technology. Research Journal; 2012, 6, 16; 13-17
2299-8624
Pojawia się w:
Advances in Science and Technology. Research Journal
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Prediction of pork meat prices by selected methods as an element supporting the decision-making process
Autorzy:
Zielińska-Sitkiewicz, Monika
Chrzanowska, Mariola
Powiązania:
https://bibliotekanauki.pl/articles/2100136.pdf
Data publikacji:
2021
Wydawca:
Politechnika Wrocławska. Oficyna Wydawnicza Politechniki Wrocławskiej
Tematy:
agricultural sector
pork price
forecast
creeping trend
ARIMA model
Opis:
Forecasts of economic processes can be determined using various methods, and each of them has its own characteristics and is based on specific assumptions. In the case of agriculture, forecasting is an essential element of efficient management of the entire farming process. The pork sector is one of the main agricultural sectors in the world. Pork consumption and supply are the highest among all types of meat, and Poland belongs to the group of large producers. The article analyses the price formation of class E pork, expressed in € per 100 kg of carcass, recorded from May 2004 to December 2019. The data comes from the Agri-food data portal. A creeping trend model with segments of linear trends of various lengths and the methodology of building ARIMA models are used to forecast these prices. The accuracy of forecasts is verified by forecasting ex post and ex ante errors, graphical analysis, and backcasting analysis. The study shows that both methods can be used in the prediction of pork prices.
Źródło:
Operations Research and Decisions; 2021, 31, 3; 137--152
2081-8858
2391-6060
Pojawia się w:
Operations Research and Decisions
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile
Autorzy:
Lušnic Polak, Mateja
Polak, Tomaž
Kuhar, Mojca
Zahija Jazbec, Iva
Kaltnekar, Tadej
Demšar, Lea
Powiązania:
https://bibliotekanauki.pl/articles/31341109.pdf
Data publikacji:
2024-04-18
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
meat products
pork thighs
proteolysis
texture parameters
sensory profile
Opis:
The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Slovenian dry-cured ham – Kraški pršut were investigated to determine its optimal texture. The study included 32 dry-cured hams from two mass classes (heavy with thigh mass at salting of 11.7–12.1 kg and light with thigh mass at salting of 10.5–10.7 kg) and two different pork thigh suppliers from regular production. Slices cut transversally from the thigh at approximately 8 cm from the femur head were used for physicochemical parameter (pH, contents of moisture, total fat, protein, NaCl, and NPN) analysis, instrumental texture analysis profile analysis (TPA), and sensory analysis. Pork thigh mass had a significant effect on the TPA parameters; light samples were harder, chewier, springier, more cohesive and resilient compared to the heavy samples. NaCl content and sensory scores for saltiness were higher in the light Kraški pršut samples than in the heavy ones. Based on the median for hardness in the sensory analysis, the samples were classified into three ranks of texture using linear discriminant analysis (9 variables, 100% correct classification): optimal (median 4.0; 19% of samples), slightly too soft (median 3.5, 72% of samples), and soft (median 3.0; 9% of samples). Kraški pršut mass and hardness were significantly correlated to saltiness, pastiness, aroma, and all TPA parameters (p≤0.05). Positive correlation (p≤0.05) was also observed between NPN and pastiness. These findings indicate the importance of supplier, mass of pork thighs, and production parameters for optimizing the texture of Kraški pršut.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 111-119
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
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
Tytuł:
Prevalence and antimicrobial resistance of Salmonella in meat and meat products in Latvia
Autorzy:
Terentjeva, Margarita
Avsejenko, Jeļena
Streikiša, Madara
Utināne, Andra
Kovaļenko, Kaspars
Bērziņš, Aivars
Powiązania:
https://bibliotekanauki.pl/articles/986643.pdf
Data publikacji:
2017
Wydawca:
Instytut Medycyny Wsi
Tematy:
salmonella
pork
poultry
minced meat preparations
antimicrobial resistance
latvia
Opis:
Introduction and objective. Salmonella is a foodborne pathogen which causes gastrointestinal illness in consumers, and exhibits resistance to antimicrobials of veterinary and clinical significance. The aim of this study is to detect the prevalence and antimicrobial resistance of Salmonella isolates from meat in Latvia. Materials and method. A total of 3,152 samples of raw and ready-to-eat (RTE) meats were collected during the official control and in-house control procedures in 2015. Samples were tested in accordance with ISO 6579:2002. All S. Typhimurium, S. Enteritidis and other isolates recovered from the official control samples (S. Derby, S. Give) were tested for antimicrobial resistance. The minimum inhibitory concentration (MIC) values were investigated in line with the requirements of the European Committee on Antimicrobial Susceptibility Testing (EUCAST). Results. The prevalence of Salmonella was 0.8% (25/3152). The highest prevalence (1.5%) of Salmonella was found in minced meat and meat preparations (7/481), while the lowest (0%) in frozen meat and meat preparations (0/349) and RTE meats (0/364). The most common serovars were S. Typhimurium (36%, 9/25) and S. Derby (32%, 8/25). In total, 62% (13/21) of Salmonella isolates were resistant to at least one antimicrobial agent. Altogether, 40% (8/20) of isolates were resistant to sulfamethoxazole, 25% (5/20) to nalidixic acid, ciprofloxacin, ampicillin and 20% (4/20) to tetracycline. All isolates were susceptible to ceftazidime, cefotaxime, meropenem, azithromycin and tigecycline. S. Typhimurium exhibited antimicrobial resistance more often (87.5%) than other serovars. Conclusion. The study shows that the presence of Salmonella in meat, together with the high prevalence of resistant strains, is a significant public health related issue in Latvia.
Źródło:
Annals of Agricultural and Environmental Medicine; 2017, 24, 2
1232-1966
Pojawia się w:
Annals of Agricultural and Environmental Medicine
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The effect of straw based housing on selected quality attributes of pork - a meta-analysis
Autorzy:
Zybert, A.
Powiązania:
https://bibliotekanauki.pl/articles/2119517.pdf
Data publikacji:
2021
Wydawca:
Polskie Towarzystwo Zootechniczne
Tematy:
straw housing system
concrete floor
pork quality
meta-analysis
Opis:
The aim of the research was to estimate the effect of straw-based housing on selected quality attributes of pork, using a meta-analytical approach. Meta-analysis is statistical procedure that combines the results of individual, independent studies into one common treatment effect, called the effect size. Data were extracted from 17 independent studies (20 experiments) and analysed using a random-effect model to estimate the effect of straw-based housing on the pH (initial pH at 45 min post mortem and ultimate pH), drip loss, colour (L*, a*, b*) and Warner- Bratzler shear force of pork loins. The meta-analysis of the available results showed that pigs from straw-based systems may produce pork with a faster early post-mortem pH decline (pH45), higher drip loss, and greater lightness than those reared under barren conditions with concrete (slatted) floors. A subgroup analysis showed that greater space allowance for straw- housed pigs had a greater negative effect on initial pH (pH45), drip loss, and lightness than straw housing with normal/minimal floor space requirements
Źródło:
Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego; 2021, 17, 3; 7-18
1733-7305
Pojawia się w:
Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Storage selected sort of processed meat product at cryoscopic temperature - an attempt at energy conservation. Chenges in proteins, amino acid balance and in vitro digestibility of cured smoked raw pork-loin
Przechowywanie wybranego asortymentu wyrobu mięsnego w temperaturze krioskopowej. próba oceny możliwości zmniejszenia energochłonności magazynowania przetworów mięsnych. Zmiany w białkach, bilansie aminokwasów i w strawności in vitro peklowanych, wędzonych, surowych polędwic
Autorzy:
Szmanko, T.
Duda, Z.
Kajdan, L.
Kubis, B.
Powiązania:
https://bibliotekanauki.pl/articles/1399159.pdf
Data publikacji:
1988
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
cured raw pork-loin
storage
cryoscopic temperature
changes in proteins
Opis:
The effect of storage at -3°C of cured smoked raw pork-loin on changes in proteins, amino acids balance and in vitro digestibility was investigated. Long-term storage of the experimental product at near-cryoscopic temperature does not substantially affect the amino acids content. In vitro digestibility was found to improve during storage. Two new electrophoretically separated fractions of protein after 8 and 12 weeks of pork-loin storage were determined, this being regarded as an interesting finding reflecting both qualitative and quantitative changes in the experimental product's protein.
Przedmiotem badań były zmiany w białkach, składzie aminokwasowym i strawności in vitro zachodzące w surowych, peklowanych, wędzonych polędwicach wieprzowych, przechowywanych w stanie głębokiego schłodzenia, tj. w temperaturze bliskiej punktowi krioskopowemu soków tkankowych charakterystycznemu dla tego asortymentu przetworu mięsnego. Materiałem doświadczalnym było 48 polędwic wyprodukowanych w warunkach przemysłowych, w trzech powtórzeniach doświadczalnych, z mięśni najdłuższych grzbietu (Longissimusdorsi) o wyjściowym pH= 6,3-6,4. Po ukończeniu procesu produkcyjnego polędwice opakowano w woreczki z termokurczliwego tworzywa syntetycznego (Cryovac) i przechowywano w temp. 270K ( -3°C) przez 0,4, 8 i 12 tygodni. Ocenę endo- i egzogennych proteolitycznych zmian przechowalniczych frakcji białkowej polędwic oparto na oznaczeniach: indeksu miofibrylarnej fragmentacji (MFI), jakościowych i ilościowych przemian elektroforetycznie rozdzielanych frakcji białek w żelu poliakrylamidowym z SDS, składu aminokwasowego i dynamiki nagromadzenia się wolnych aminokwasów i azotu niebiałkowego, strawności białek in vitro oraz ocenę organoleptyczną. Wśród 16 elektroforetycznie rozdzielonych frakcji białek zmiany statystycznie istotne stwierdzono jedynie w odniesieniu do frakcji o cięż. cząst.: 200000, 161000, 37000 i 16000 daltonów. Po 8 tyg. przechowywania polędwic oznaczono dwie nowe frakcje białek, tj. o cięż. cząst. 13000 i 10000 daltonów. Ilościowe i jakościowe proteolityczne degradacyjne zmiany przechowalnicze przejawiały się postępującą fragmentacją włókienek mięśniowych i nagromadzaniem się wolnych aminokwasów i azotu aminowego. Nie obserwowano istotnych zmian w ogólnej ilości aminokwasów. Przechowywanie polędwic przez 12 tyg. w temperaturze krioskopowej nieznacznie zwiększyło strawność białek in vitro. Dane doświadczalne wskazują, że długoterminowe przechowywanie finalnych peklowanych, wędzonych, surowych przetworów mięsnych w temperaturze bliskiej krioskopowej dla danego asortymentu, w miejsce praktykowanego zamrażania i zamrażalniczego magazynowania może przyczynić się do znacznych oszczędności energii i zmniejszenia kosztów produkcji przy zachowaniu dobrej jakości składowanych przetworów.
Źródło:
Acta Alimentaria Polonica; 1988, 14(38), 2; 145-156
0137-1495
Pojawia się w:
Acta Alimentaria Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 49

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