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Renata Stanisławczyk
Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland

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Journal article
Published: 25 November 2020 in Molecules
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The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect furnace. The research material consisted of medium-ground sausages: Country, Home and Bieszczady sausages. The research showed that, as the temperature in the smoking chamber and the smoking time changed, the following texture parameters decreased: cycle hardness 1 and 2, springiness, gumminess and chewiness. In addition, there were shown statistically significant differences (p < 0.05) in the chemical composition of Country sausage between the applied smoking variants. It was also found that the temperature of the furnace, upper and lower smoking chamber and the length of smoking time did not have a statistically significant influence on the share of red (a*) and yellow (b*) in the analysed sausages.

ACS Style

Paulina Duma-Kocan; Mariusz Rudy; Marian Gil; Renata StanisŁawczyk. The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages. Molecules 2020, 25, 5515 .

AMA Style

Paulina Duma-Kocan, Mariusz Rudy, Marian Gil, Renata StanisŁawczyk. The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages. Molecules. 2020; 25 (23):5515.

Chicago/Turabian Style

Paulina Duma-Kocan; Mariusz Rudy; Marian Gil; Renata StanisŁawczyk. 2020. "The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages." Molecules 25, no. 23: 5515.

Journal article
Published: 04 September 2020 in Processes
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In this study, we aimed to analyze the effect of citric acid, NaCl, and CaCl2 on the qualitative changes of horse meat during cold storage. The study material was the longest dorsal muscles (M. longissimus dorsi (LM)) obtained from twelve half-carcasses of horses. The muscle was cut into five steaks, each of which was about 3 cm thick. One sample was kept as a control sample, and the remaining ones were treated with NaCl, citric acid, and CaCl2 (0.2 M and 0.3 M). The study material was obtained 24 h after the slaughter of the animals and was marinated in solution (citric acid and 0.2 M and 0.3 M calcium chloride) and by sprinkling and rubbing (sodium chloride). The applied treatments significantly (p ≤ 0.05) improved the texture parameters of horse meat (univariate analysis of variance). Citric acid caused deterioration of the study material with respect to the binding and retention of intrinsic water. Among the tested material, the lightest color of the meat was obtained for sample marinated in 0.3 M CaCl2. However, the darkest color of the meat was obtained after the addition of NaCl.

ACS Style

Renata StanisŁawczyk; Mariusz Rudy; Marian Gil; Paulina Duma-Kocan; Dariusz Dziki; Stanisław Rudy. The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage. Processes 2020, 8, 1099 .

AMA Style

Renata StanisŁawczyk, Mariusz Rudy, Marian Gil, Paulina Duma-Kocan, Dariusz Dziki, Stanisław Rudy. The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage. Processes. 2020; 8 (9):1099.

Chicago/Turabian Style

Renata StanisŁawczyk; Mariusz Rudy; Marian Gil; Paulina Duma-Kocan; Dariusz Dziki; Stanisław Rudy. 2020. "The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage." Processes 8, no. 9: 1099.

Review
Published: 23 July 2020 in Sustainability
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A dual objective of food storage is to retain nutritional value and safe consumption over time. As supply chains have globalized, food protection and preservation methods have advanced. However, increasing demands to cater for larger volumes and for more effective food storage call for new technologies. This paper examines promising meat preservation methods, including high pressure process, ultrasounds, pulsating electric and magnetic field, pulsed light and cold plasma. These methods not only make it possible to obtain meat and meat products with a longer shelf life, safer for health and without preservatives, but also are more environment-friendly in comparison with traditional methods. With the use of alternative methods, it is possible to obtain meat products that are microbiologically safer, whilst also high quality and free from chemical additives. Moreover, these new technologies are also more ecological, do not require large quantities of energy or water, and generate less waste.

ACS Style

Mariusz Rudy; Sylwia Kucharyk; Paulina Duma-Kocan; Renata Stanisławczyk; Marian Gil. Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment. Sustainability 2020, 12, 5948 .

AMA Style

Mariusz Rudy, Sylwia Kucharyk, Paulina Duma-Kocan, Renata Stanisławczyk, Marian Gil. Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment. Sustainability. 2020; 12 (15):5948.

Chicago/Turabian Style

Mariusz Rudy; Sylwia Kucharyk; Paulina Duma-Kocan; Renata Stanisławczyk; Marian Gil. 2020. "Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment." Sustainability 12, no. 15: 5948.

Original article
Published: 01 January 2020 in International Journal of Food Properties
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This study aimed at the analysis of the impact of the age of horses and selected substances (lactic acid, malic acid, salt phosphates, and phosphates with rosemary) on the quality of horse meat during cold storage. Samples of the longest thoracic muscle obtained from 12 half-carcasses of horses from two age groups: from 4 to 7 years and from 8 to 12 years constituted the research material for the analysis. The addition of each of the substances (lactic acid, malic acid, salt phosphates, phosphates with rosemary) used to marinate this meat increased the color brightness and reduced the value of shear force and hardness compared to the control sample (P < .05) in both age groups. The use of lactic acid for marinating in the case of meat from both younger and older horse carcasses affected the lowest sensory evaluation scores (P < .05) of this meat compared to the control sample and those for which other substances were used.

ACS Style

Renata Stanisławczyk; Mariusz Rudy; Marian Gil. Quality characteristics of horse meat as influence by the age of horse. International Journal of Food Properties 2020, 23, 864 -877.

AMA Style

Renata Stanisławczyk, Mariusz Rudy, Marian Gil. Quality characteristics of horse meat as influence by the age of horse. International Journal of Food Properties. 2020; 23 (1):864-877.

Chicago/Turabian Style

Renata Stanisławczyk; Mariusz Rudy; Marian Gil. 2020. "Quality characteristics of horse meat as influence by the age of horse." International Journal of Food Properties 23, no. 1: 864-877.

Original research
Published: 10 September 2019 in Food Science & Nutrition
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There are no studies in the literature that comprehensively present the impact of factors related only to kosher slaughter on the content of minerals in beef. Therefore, learning the impact of such kosher determinants of beef as follows: no stunning during slaughter, cattle category, muscle, or the so-called kosher treatment for mineral content in beef has an original character. In this connection, the aim of the research was a comprehensive analysis of the impact of kosher determinants (slaughter type, muscle, cattle category, and technological treatment) on the content of selected macro- and microelements in beef. On the content of minerals in muscles obtained from beef carcasses, the statistically significant (p < .05) impact was found in the case of slaughter type for such elements as: K, P, and Na. Higher content of phosphorus, potassium, and sodium was found in muscles of heifers and bulls from standard slaughter, compared with the amount of these elements determined in muscles of cattle from kosher slaughter. In turn, statistically significant (p < .05) impact of cattle sex was confirmed only in the case of iron and molybdenum content in beef. Higher amounts of these elements were determined in muscle from heifer carcasses (excluding the molybdenum content in MLT muscle of heifer carcasses from kosher slaughter). The process of koshering (soaking in brine) causes approximately 10-fold increase in the amount of sodium in beef, regardless of the muscle or gender of cattle. The statistically significant impact of muscle was confirmed only in the case of zinc content. In the authors' own research, there was found no statistically significant impact of the interaction effects between the analyzed factors (S × G, S × M, G × M, and S × G × M) on the content of particular mineral components.

ACS Style

Mariusz Rudy; Jagoda Żurek; Renata Stanisławczyk; Marian Gil; Paulina Duma-Kocan; Grzegorz Zaguła; Stanisław Rudy. Analysis of the impact of determinants of kosherness on the content of macro- and microelements in beef. Food Science & Nutrition 2019, 7, 3463 -3470.

AMA Style

Mariusz Rudy, Jagoda Żurek, Renata Stanisławczyk, Marian Gil, Paulina Duma-Kocan, Grzegorz Zaguła, Stanisław Rudy. Analysis of the impact of determinants of kosherness on the content of macro- and microelements in beef. Food Science & Nutrition. 2019; 7 (11):3463-3470.

Chicago/Turabian Style

Mariusz Rudy; Jagoda Żurek; Renata Stanisławczyk; Marian Gil; Paulina Duma-Kocan; Grzegorz Zaguła; Stanisław Rudy. 2019. "Analysis of the impact of determinants of kosherness on the content of macro- and microelements in beef." Food Science & Nutrition 7, no. 11: 3463-3470.

Journal article
Published: 01 May 2019 in Meat Science
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The aim of this work was to analyze the influence of frozen storage and selected substances on the quality of horse meat. The research material consisted of samples of the longest thorax muscle obtained from 12 half-carcases of horses. The use of citric acid and calcium salts contributes to deterioration of hydration properties of horse meat. Extension of frozen storage time from 1 to 3 months resulted in a decrease in the value of water retaining capacity in the analysed raw material. Regardless of the length of frozen storage of horse meat, the applied substances reduced in a statistically significant way the values of hardness and stiffness of the analysed raw material. Extension of frozen storage time influenced the increase of pH value (statistically significant differences) of meat subjected to marinating only with citric acid.

ACS Style

Renata Stanisławczyk; Mariusz Rudy; Marian Gil. The influence of frozen storage and selected substances on the quality of horse meat. Meat Science 2019, 155, 74 -78.

AMA Style

Renata Stanisławczyk, Mariusz Rudy, Marian Gil. The influence of frozen storage and selected substances on the quality of horse meat. Meat Science. 2019; 155 ():74-78.

Chicago/Turabian Style

Renata Stanisławczyk; Mariusz Rudy; Marian Gil. 2019. "The influence of frozen storage and selected substances on the quality of horse meat." Meat Science 155, no. : 74-78.

Journal article
Published: 07 January 2019 in Czech Journal of Food Sciences
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The colour, chemical composition, texture parameters, hydration properties and fatty acids profile of fresh wild boar meat and meat after 2 months of freezing were compared. The research material was the M. longissimus dorsi muscle cut out of wild boar carcasses (Sus crofa). Analyses of physical and chemical properties of samples taken from 16 boars were performed. Samples were packed and frozen to –18°C and stored under such conditions for a period of two months. Freezing storage significantly increased the elasticity value and the colour of the meat as indicated by the decrease in L* and b* values. In frozen meat there slightly increased thermal drip and forced drip. The changes in the fatty acid profile under the effect of freezing were found more often in fat from muscle M. longissimus dorsi than in back fat of wild boar. In conclusion, it should be noted that freezing storage in a short time does not affect negatively the quality of frozen meat.

ACS Style

Marian Gil; Paulina Duma-Kocan; Renata Stanisławczyk; Mariusz Rudy. The effect of freezing storage on physical and chemical properties of wild boar meat. Czech Journal of Food Sciences 2019, 36, 487 -493.

AMA Style

Marian Gil, Paulina Duma-Kocan, Renata Stanisławczyk, Mariusz Rudy. The effect of freezing storage on physical and chemical properties of wild boar meat. Czech Journal of Food Sciences. 2019; 36 (No. 6):487-493.

Chicago/Turabian Style

Marian Gil; Paulina Duma-Kocan; Renata Stanisławczyk; Mariusz Rudy. 2019. "The effect of freezing storage on physical and chemical properties of wild boar meat." Czech Journal of Food Sciences 36, no. No. 6: 487-493.

Journal article
Published: 01 January 2019 in Polish Journal for Sustainable Development
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ACS Style

Karolina Mroczek; Rzeszów Studenckie Koło Naukowe Oceny i Przetwórstwa Żywności „Kabanosik”; Mariusz Rudy; Renata Stanisławczyk; Janusz R. Mroczek; Uniwersytet Rzeszowski Katedra Przetwórstwa i Towaroznawstwa Rolniczego. Produkcja i konsumpcja mięsa w aspekcie zrównoważonego rozwoju. Polish Journal for Sustainable Development 2019, 22, 101 -108.

AMA Style

Karolina Mroczek, Rzeszów Studenckie Koło Naukowe Oceny i Przetwórstwa Żywności „Kabanosik”, Mariusz Rudy, Renata Stanisławczyk, Janusz R. Mroczek, Uniwersytet Rzeszowski Katedra Przetwórstwa i Towaroznawstwa Rolniczego. Produkcja i konsumpcja mięsa w aspekcie zrównoważonego rozwoju. Polish Journal for Sustainable Development. 2019; 22 (2):101-108.

Chicago/Turabian Style

Karolina Mroczek; Rzeszów Studenckie Koło Naukowe Oceny i Przetwórstwa Żywności „Kabanosik”; Mariusz Rudy; Renata Stanisławczyk; Janusz R. Mroczek; Uniwersytet Rzeszowski Katedra Przetwórstwa i Towaroznawstwa Rolniczego. 2019. "Produkcja i konsumpcja mięsa w aspekcie zrównoważonego rozwoju." Polish Journal for Sustainable Development 22, no. 2: 101-108.

Journal article
Published: 01 January 2019 in Polish Journal for Sustainable Development
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ACS Style

Sylwia Kucharyk; Rzeszów Studenckie Koło Naukowe Oceny i Przetwórstwa Żywności „Kabanosik”; Mariusz Rudy; Marian Gil; Renata Stanisławczyk; Karolina Mroczek; Kolegium Nauk Przyrodniczych Zakład Przetwórstwa i Towaroznawstwa Rolniczego. Niekonwencjonalne metody utrwalania produktów mięsnych oraz ich wpływ na zdrowie człowieka i środowisko. Polish Journal for Sustainable Development 2019, 23, 53 -62.

AMA Style

Sylwia Kucharyk, Rzeszów Studenckie Koło Naukowe Oceny i Przetwórstwa Żywności „Kabanosik”, Mariusz Rudy, Marian Gil, Renata Stanisławczyk, Karolina Mroczek, Kolegium Nauk Przyrodniczych Zakład Przetwórstwa i Towaroznawstwa Rolniczego. Niekonwencjonalne metody utrwalania produktów mięsnych oraz ich wpływ na zdrowie człowieka i środowisko. Polish Journal for Sustainable Development. 2019; 23 (2):53-62.

Chicago/Turabian Style

Sylwia Kucharyk; Rzeszów Studenckie Koło Naukowe Oceny i Przetwórstwa Żywności „Kabanosik”; Mariusz Rudy; Marian Gil; Renata Stanisławczyk; Karolina Mroczek; Kolegium Nauk Przyrodniczych Zakład Przetwórstwa i Towaroznawstwa Rolniczego. 2019. "Niekonwencjonalne metody utrwalania produktów mięsnych oraz ich wpływ na zdrowie człowieka i środowisko." Polish Journal for Sustainable Development 23, no. 2: 53-62.

Journal article
Published: 01 January 2019 in Medycyna Weterynaryjna
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The article concerns the occurrence of Salmonella bacilli in various food groups in the years 2000-2017 and an analysis of the incidence of its serovars. The analysis was based on data collected in the RASFF system regarding notifications submitted as a result of the presence of salmonella in food. In the analyzed period, the most frequent serovars were S. Typhimurium (503 notifications), S. Enteritidis (401 notifications) and S. Infantis (106 notifications). A disturbing phenomenon is a marked increase in the frequency of occurrence of Salmonella in the analyzed food. To a large extent this situation resulted from the increase in the frequency of Salmonella detection in poultry and poultry meat products, as well as more frequent occurrence in fruits and vegetables, herbs and spices as well as in nuts and their products, and in seeds.

ACS Style

Marian Gil; Paulina Duma-Kocan; Mariusz Rudy; Renata Stanisławczyk. Salmonella serovars in food according to RASFF system notifications in 2000-2017. Medycyna Weterynaryjna 2019, 75, 6163 -2019.

AMA Style

Marian Gil, Paulina Duma-Kocan, Mariusz Rudy, Renata Stanisławczyk. Salmonella serovars in food according to RASFF system notifications in 2000-2017. Medycyna Weterynaryjna. 2019; 75 (1):6163-2019.

Chicago/Turabian Style

Marian Gil; Paulina Duma-Kocan; Mariusz Rudy; Renata Stanisławczyk. 2019. "Salmonella serovars in food according to RASFF system notifications in 2000-2017." Medycyna Weterynaryjna 75, no. 1: 6163-2019.

Journal article
Published: 01 January 2019 in Medycyna Weterynaryjna
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The aim of the study was to analyse the influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat. The material were samples of the longest dorsal muscle (m. longissimus dorsi) obtained from thirty six horse half-carcasses from individual farmers in south-eastern Poland. The horses were about 10-years-old and weighed 500-560 kg before slaughter. One set of samples was subjected to laboratory analyses 24 hours after slaughter. The remaining two sets were subjected to the process of air flow freezing. After freezing, the samples of horse meat were stored for 1 and 3 month periods at a temperature of –22°C. The influence of cold and frozen storage on the content of primary chemical composition was not statistically significant in the analysed raw material. Freezing and frozen storage of horse meat contributed significantly to an increase in acidity, darkening of colour and deterioration in hydration properties of the analysed raw material. The study showed a significant decrease in the values of texture parameters of horse meat (chewiness, resilience, hardness and springiness) which was stored in frozen conditions in comparison with the raw material stored in cold conditions.

ACS Style

Renata Stanisławczyk; Mariusz Rudy; Marian Gil; Paulina Duma-Kocan. Influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat. Medycyna Weterynaryjna 2019, 75, 6207 -2019.

AMA Style

Renata Stanisławczyk, Mariusz Rudy, Marian Gil, Paulina Duma-Kocan. Influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat. Medycyna Weterynaryjna. 2019; 75 (2):6207-2019.

Chicago/Turabian Style

Renata Stanisławczyk; Mariusz Rudy; Marian Gil; Paulina Duma-Kocan. 2019. "Influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat." Medycyna Weterynaryjna 75, no. 2: 6207-2019.

Journal article
Published: 01 January 2019 in Medycyna Weterynaryjna
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The aim of the study was to synthesize the latest literature data on the content of toxic elements in tissues of hunted animals and to determine whether there is a health risk associated with consumption of these products in the light of current legal regulations. The data show the increased mean lead contents in kidneys of wild boar (1.1900 mg/kg) and roe deer (0.9060 mg/kg) and in the muscle tissue of wild boar, roe deer and deer; the contents are even up to 0.1240 mg/kg, 0.1760 mg/kg and 0.2200 mg/kg, respectively. In addition, the increased mean cadmium content indicates the possibility of the deposition of this element in muscle tissue of wild boars (0.0519 mg/kg) and deer (0.1000 mg/kg), as well as in the liver of wild boars (5.5730 mg/kg) and roe deer (6.4350 mg/kg) and in kidneys of game species, sometimes far above the applicable maximum levels. The highest mean cadmium contents in kidneys of wild boar, roe deer and deer are 49.5000 mg/kg, 80.2600 mg/kg and 4.9740 mg/kg, respectively. The mean values of the amount of arsenic do not usually exceed the legally established maximum levels of this element. Only the borderline value of arsenic in muscle tissue of roe deer is slightly exceeded and amounts to 0.2700 mg/kg. There is the possibility of the accumulation of larger amounts of mercury mainly in kidneys of deer and roe deer. The highest mean content of this element of 0.1001 mg/kg is demonstrated in the kidneys of deer. The research on the content of toxic elements in meat of hunted animals indicates the need to regularly monitor the quality of the obtained raw material as well as to exclude selected tissues of wild animals from consumption.

ACS Style

Mariusz Rudy; Jagoda Żurek; Renata Stanisławczyk; Marian Gil; Paulina Duma-Kocan. Content of toxic elements in tissues of hunted animals on the basis of research results of 2003–2017. Medycyna Weterynaryjna 2019, 75, 6202 -2019.

AMA Style

Mariusz Rudy, Jagoda Żurek, Renata Stanisławczyk, Marian Gil, Paulina Duma-Kocan. Content of toxic elements in tissues of hunted animals on the basis of research results of 2003–2017. Medycyna Weterynaryjna. 2019; 75 (2):6202-2019.

Chicago/Turabian Style

Mariusz Rudy; Jagoda Żurek; Renata Stanisławczyk; Marian Gil; Paulina Duma-Kocan. 2019. "Content of toxic elements in tissues of hunted animals on the basis of research results of 2003–2017." Medycyna Weterynaryjna 75, no. 2: 6202-2019.

Articles
Published: 01 January 2019 in CyTA - Journal of Food
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The aim of this study was to analyse the impact of differentiation of cooking and baking temperatures on the chemical composition, colour, sensory evaluation, shear force and muscle texture parameters of the longissimus dorsal muscle of wild boars. It was shown that the increase in the final temperature during cooking and baking caused a decrease in the water content in the muscle, and as a result of the density of the tissue structure after the loss of this component, the fat content in the meat after heat treatment increases. Cooking at 80–90°C and baking at 150–175°C contributed to more favourable texture parameters such as hardness of cycles 1 and 2 and gumminess. In addition, it was found that the heat treatment affects the increase of the yellow colour and meat brightness, and at the same time the reduction of the a* parameter.

ACS Style

Paulina Duma-Kocan; Marian Gil; Renata Stanisławczyk; Mariusz Rudy. The effect of selected methods of heat treatment on the chemical composition, colour and texture parameters of longissimus dorsi muscle of wild boars. CyTA - Journal of Food 2019, 17, 472 -478.

AMA Style

Paulina Duma-Kocan, Marian Gil, Renata Stanisławczyk, Mariusz Rudy. The effect of selected methods of heat treatment on the chemical composition, colour and texture parameters of longissimus dorsi muscle of wild boars. CyTA - Journal of Food. 2019; 17 (1):472-478.

Chicago/Turabian Style

Paulina Duma-Kocan; Marian Gil; Renata Stanisławczyk; Mariusz Rudy. 2019. "The effect of selected methods of heat treatment on the chemical composition, colour and texture parameters of longissimus dorsi muscle of wild boars." CyTA - Journal of Food 17, no. 1: 472-478.