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The objective of this study was to determine the sensory quality of a specific Polish traditional product made from cured and then smoked goose meat (półgęsek) in relation to its volatile compounds and chemical composition. In general, the examined samples contained 66.2% water, 12.2% fat, 17.9% protein, 1.8% connective tissue, and 2.3% NaCl. Moreover, 47 volatile compounds were identifi ed and quantified...
The aim of this work was to estimate the influence of pH24 and intramuscular fat content on culinary quality of meat. The research was executed on 60 hogs. The percent of meat in carcass after slaughter was estimated and the samples of Longissimus lumborum muscle for the next studies were taken. The fat and protein content, pH after 1, 3 and 24 h post mortem, natural drip loss, parameters of meat...
The aim of this work was to analyse a relationship between microstructure parameters of Longissimus muscle after heat treatment and technological and sensory quality of pork meat. The research was executed on a group of 40 hogs originating from crossing Naïma sows with hybrids P76-PenArLan boars. The animals were slaughtered at 105 kg live weight. Following the slaughter, the percent of meat in carcass...
The aim of this review was to present the basic meat quality deviations, criteria and methods identifying quality of meat as well as to define their outside values for selection in breeding herds and for classification of meat quality for the meat processing industry. Over the years 1988-2004, the research team of the Chair of Pig Breeding and Meat Science elaborated (determining the criteria and...
The review is aimed at presenting the state of current knowledge into the structure of a glycogen molecule as well as its synthesis and degradation during post mortem changes in muscle tissue. Currently-accepted model of the structure of glycogen molecule is that suggested by Whelan [Immonen, 2000; & Pösö Puolanne. 2005]. It has been demonstrated that the structure of a molecule is very well adjusted...
The objective of this study was to determine the relationship between glycolytic potential (GP) in porcine M. longissimus dorsi (LD), as measured after in vivo sampling, and ultimate pH (pHu) values and processing yields (RTN) of LD and Semimembranosus (SM) muscles. The LD level of glycogen was proved to be the major determinant of pHu post mortem because of significant (P≤0.05) correlation coefficients...
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