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The aim of this study was to assess the effect of various levels of the Lactobacillus caseiLOCK 0900 probiotic strain on the quality of dry‐fermented sausages after ripening and during long‐term vacuum storage. The experiment involved dry‐fermented sausages divided into three groups (C – control sausages; Lc1 – sausages with 6.0 log cfu/g of L. caseiLOCK 0900 added; Lc2 – sausages with 6.3 log cfu/g...
The innovative programme of Postgraduate Studies focused on the development, implementation and maintenance of control procedures based on the Codex Alimentarius HACCP principles was characterised. Since 2003 the Postgraduate Studies “Quality Management in Food Processing” held at the University of Life Sciences in Lublin (Faculty of Food Sciences and Biotechnology) have been actively providing education...
Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating in...
The objective of this work was to study the oxidative stability of organic dry fermented probiotic sausages during long-term storage (6 months). Four test samples were prepared: sample A - control sausage, sample B - with 0.05% addition of sodium ascorbate, sample C - with addition of Lb. casei LOCK 0900 (2x10⁶ CFU/g) probiotic strain, 0.6% of glucose, and 0.05% of sodium ascorbate, and sample D -...
The objective of this study was to evaluate the effects of genetically modified (GM), insect resistant corn (MON 810) and glyphosate tolerant soybean meal (Roundup Ready, MON 40-30-2), used as the main dietary components, on physico-chemical properties of broilers' breast and thigh muscles. The pH and water holding capacity values of breast and thigh muscles indicated no statistically significant...
The objective was to evaluate the effects of a dietary protein-xanthophylls (PX) concentrate of alfalfa to turkey diets (at 15 and 30gkg −1 feed) on the physico-chemical properties of breast and thigh muscles during ageing. The experiment involved 120 turkeys (Big-6 type) allotted to 3 groups (group I—control group; group II—with 1.5% supplementation of the protein-xanthophylls (PX) concentrate;...
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