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Meat samples, numbering 72 in total, differentiated in respect of quality and collected from longissimus lumborum muscle of 72 carcasses of porkers (36 gilts and 36 hogs) approximating in their exterior Polish Large White and Polish Landrace crossbreeds originated from a large-scale farm at Kolbacz and slaughtered on an industrial processing line, were examined. Approximately 45 min after slaughter,...
The experimental materials comprised two kinds of cooked sausages, i.e. coarsely-ground ham sausage and finely-ground sausage. The sausages were packed in modified atmosphere with the following composition: vacuum; 50% N2, 50% CO2; 80% N2, 20% CO2; 20% N2, 80% CO2. The samples were stored at about 4°C for 15 days. Measurements were made in three-day intervals (day 0, 3, 6, 9, 12, 15). Changes in the...
This study was aimed at comparing the stability of carotenes (α- and β-carotene) in oil solutions with their stability when spray-dried encapsulation is applied. The carotenes were isolated from carrot. A storage test was subsequently performed. The stability of carotenes in oil solutions was determined with the HPLC method. The color of the samples was also analyzed. The oil solutions of carotenes...
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