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Marta Chmiel
Department of Food Technology and Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland

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Journal article
Published: 13 April 2021 in Molecules
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A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

ACS Style

Mirosław Słowiński; Joanna Miazek; Krzysztof Dasiewicz; Marta Chmiel. The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products. Molecules 2021, 26, 2247 .

AMA Style

Mirosław Słowiński, Joanna Miazek, Krzysztof Dasiewicz, Marta Chmiel. The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products. Molecules. 2021; 26 (8):2247.

Chicago/Turabian Style

Mirosław Słowiński; Joanna Miazek; Krzysztof Dasiewicz; Marta Chmiel. 2021. "The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products." Molecules 26, no. 8: 2247.

Journal article
Published: 31 December 2020 in Applied Sciences
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Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapeseed oil (3:2 w/w). Fatty acids composition and their positional distribution in triacylglycerol, melting profile and oxidative stability have been determined in fats used for interesterification, after interesterification and extracted from meat batters. In meat batters, the physiochemical parameters were determined. Interesterified fats were characterized by significantly lower induction times than noninteresterified fat (85.29 and 18.21 min, respectively). Meat batters were also characterized by a lower oxidative stability of lipid fraction (24.90 and 13.67 min) than lipids used to their production. A higher content of unsaturated fatty acids was found in meat batters with noninteresterified and interesterified fats (69.40% and 70.03%, respectively) than in the control meat batter with a pork jowl (58.63%). In comparison to the control product, meat batter prepared with interesterified mixture was characterized by significantly lower apparent viscosity. In the analyzed meat batters, there were no differences in thermal drip and penetration force. The incorporation of interesterified milkfat with rapeseed oil in model meat batters can be a strategy to improve the nutritional quality without adversely affecting the quality characteristics.

ACS Style

Magdalena Wirkowska-Wojdyła; Marta Chmiel; Ewa Ostrowska-Ligęza; Agata Górska; Joanna Bryś; Mirosław Słowiński; Agnieszka Czerniszewska. The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters. Applied Sciences 2020, 11, 350 .

AMA Style

Magdalena Wirkowska-Wojdyła, Marta Chmiel, Ewa Ostrowska-Ligęza, Agata Górska, Joanna Bryś, Mirosław Słowiński, Agnieszka Czerniszewska. The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters. Applied Sciences. 2020; 11 (1):350.

Chicago/Turabian Style

Magdalena Wirkowska-Wojdyła; Marta Chmiel; Ewa Ostrowska-Ligęza; Agata Górska; Joanna Bryś; Mirosław Słowiński; Agnieszka Czerniszewska. 2020. "The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters." Applied Sciences 11, no. 1: 350.

Journal article
Published: 26 July 2020 in Foods
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The aim of this study was to evaluate the quality of model homogenized sterilized canned meat products produced with wheat fiber preparations (WF 200 R or WF 600 R) with different fiber lengths used in the amount of 3% or 6% by weight of the batter. Basic chemical composition (water, protein, fat, collagen and salt content), pH level, water activity, thermal drip, CIEL*a*b* color components, texture parameters (TPA, shear force) and sensory quality were determined. The addition of 3% or 6% of wheat fiber preparations did not affect the basic chemical composition, water activity and pH of products. The 6% addition of both fiber preparations caused lightening of the color of the meat blocks. Products with the addition of both wheat fiber preparations were characterized by significantly (p ≤ 0.05) higher hardness than the control product. Sensory quality of products, except tastiness, with the addition of wheat fiber preparations did not differ from the control product. There was no significant effect of wheat fiber length on the quality of meat blocks. Both lightening the color of canned meat blocks produced with the addition of wheat fiber preparation, as well as increasing their hardness, is desirable and contributes to increasing the quality of products.

ACS Style

Mirosław Słowiński; Joanna Miazek; Marta Chmiel. Influence of the Dose and Length of Wheat Fiber on the Quality of Model Sterilized Canned Meat Products. Foods 2020, 9, 1001 .

AMA Style

Mirosław Słowiński, Joanna Miazek, Marta Chmiel. Influence of the Dose and Length of Wheat Fiber on the Quality of Model Sterilized Canned Meat Products. Foods. 2020; 9 (8):1001.

Chicago/Turabian Style

Mirosław Słowiński; Joanna Miazek; Marta Chmiel. 2020. "Influence of the Dose and Length of Wheat Fiber on the Quality of Model Sterilized Canned Meat Products." Foods 9, no. 8: 1001.

Journal article
Published: 20 June 2020 in LWT
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The aim of this study was to determine the antioxidant activity and apply the Nigella sativa seed extracts in chicken meatballs, to assess their ability to reduce the lipid oxidation. Water (WE) and ethanolic (EE) extracts were analyzed for total phenolic content (TPC), DPPH (2,2-diphenyl-1-picrylhydrazyl), and identification and quantification of polyphenols. Three treatments of chicken meatballs were prepared (MBC – control, MBWE – with addition of water extract, MBEE – with addition of ethanolic extract). WE and EE were used in the amount of 1.2 g/100 g of total amount of meat batter. Samples were vacuum packed and tested for color parameters, TBARS and oxidation induction time after 1, 7, and 14 days of refrigerated storage. The EE was characterized by significantly higher (p ≤ 0.05) phenolic content (35.72 mg GAE/gdm) and higher DPPH radical scavenging activity (28.68 μmol Trolox/gdm) than that of WE. Oxidative changes had slower course in MBEE than that of MBWE, which was indicated by lower TBARS values and the longest fats induction time. The more efficient restriction of lipid oxidation was associated with the higher content of polyphenol compounds in EE. Addition of extracts did not affect the color difference of meatballs.

ACS Style

Adam Zwolan; Dorota Pietrzak; Lech Adamczak; Marta Chmiel; Stanisław Kalisz; Magdalena Wirkowska-Wojdyła; Tomasz Florowski; Jan Oszmiański. Effects of Nigella sativa L. seed extracts on lipid oxidation and color of chicken meatballs during refrigerated storage. LWT 2020, 130, 109718 .

AMA Style

Adam Zwolan, Dorota Pietrzak, Lech Adamczak, Marta Chmiel, Stanisław Kalisz, Magdalena Wirkowska-Wojdyła, Tomasz Florowski, Jan Oszmiański. Effects of Nigella sativa L. seed extracts on lipid oxidation and color of chicken meatballs during refrigerated storage. LWT. 2020; 130 ():109718.

Chicago/Turabian Style

Adam Zwolan; Dorota Pietrzak; Lech Adamczak; Marta Chmiel; Stanisław Kalisz; Magdalena Wirkowska-Wojdyła; Tomasz Florowski; Jan Oszmiański. 2020. "Effects of Nigella sativa L. seed extracts on lipid oxidation and color of chicken meatballs during refrigerated storage." LWT 130, no. : 109718.

Journal article
Published: 09 April 2020 in Molecules
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This study aims to determine the possibility of using density measurements by using the hydrostatic method for the estimation of the chemical composition of pork. The research material included 75 pork samples obtained during industrial butchering and cutting. The density measurements were performed using the hydrostatic method based on Archimedes’ principle. The meat samples were minced, and the content of the basic chemical components in them was determined. The usefulness of density measurement using the hydrostatic method in chemical composition estimation was determined by analyzing the correlation for the entire population, and after grouping the samples with a low (25%) fat content. High (in absolute value) coefficients of correlation between the meat density and the content of water (0.96), protein (0.94), and fat (−0.96) were found based on the results obtained. In order to achieve higher accuracy of the estimation, the applied regression equations should be adjusted to the presumed fat content in the meat. The standard error of prediction (SEP) values ranged from 0.67% to 2.82%, which indicates that the calculated estimation accuracy may be sufficient for proper planning of the production. Higher SEP values were found in fat content estimation and the lowest ones were found in protein content estimation.

ACS Style

Lech Adamczak; Marta Chmiel; Tomasz Florowski; Dorota Pietrzak. Estimation of Chemical Composition of Pork Trimmings by Use of Density Measurement—Hydrostatic Method. Molecules 2020, 25, 1736 .

AMA Style

Lech Adamczak, Marta Chmiel, Tomasz Florowski, Dorota Pietrzak. Estimation of Chemical Composition of Pork Trimmings by Use of Density Measurement—Hydrostatic Method. Molecules. 2020; 25 (7):1736.

Chicago/Turabian Style

Lech Adamczak; Marta Chmiel; Tomasz Florowski; Dorota Pietrzak. 2020. "Estimation of Chemical Composition of Pork Trimmings by Use of Density Measurement—Hydrostatic Method." Molecules 25, no. 7: 1736.

Journal article
Published: 11 December 2019 in Poultry Science
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The aim of this study was to evaluate dependence of microbiological quality of chicken fillets and profile of volatile compounds in their packages on the applied packaging technique and storage conditions. Samples packaged in either normal atmosphere (AP, air packaging, PVC overwrap), in modified atmosphere with high oxygen content (Hi-O2-MAP), or in vacuum (VP) were stored in a cold room or exposed in a display case for 8 days. Quality of the meat was determined on day 1, 3, 6, 7, and 8 of the storage or exposition time. The microbiological quality of chicken fillets was assessed by determining the number of mesophilic aerobic bacteria, lactic acid bacteria, Pseudomonas spp. bacteria, and Enterobacteriaceae family bacteria. The profile of volatile compounds in the packaging of chicken fillets was also determined. At the beginning of the storage, bacteria of all major groups were growing at similar rates regardless of the used packaging technique. However, at the end of the period, the growth dynamic was diversified. The profile of the volatile compounds did not depend on the storage or exposition time regardless of the storage conditions and/or the packaging technique. The results of this study indicate that there is a potential to gain understanding of spoilage of packed chicken meat through the analysis of volatile compounds in association with microbiological analysis. However, future research should be based on standardized material with similar bacterial load.

ACS Style

M. Chmiel; M. Roszko; E. Hać-Szymańczuk; L. Adamczak; T. Florowski; D. Pietrzak; A. Cegiełka; M. Bryła. Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions. Poultry Science 2019, 99, 1107 -1116.

AMA Style

M. Chmiel, M. Roszko, E. Hać-Szymańczuk, L. Adamczak, T. Florowski, D. Pietrzak, A. Cegiełka, M. Bryła. Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions. Poultry Science. 2019; 99 (2):1107-1116.

Chicago/Turabian Style

M. Chmiel; M. Roszko; E. Hać-Szymańczuk; L. Adamczak; T. Florowski; D. Pietrzak; A. Cegiełka; M. Bryła. 2019. "Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions." Poultry Science 99, no. 2: 1107-1116.

Journal article
Published: 01 June 2019 in Poultry Science
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The aim of this study was to determine the influence of storage conditions and packaging methods on chicken breast meat chemical composition and fat oxidation. In this study, chicken breasts available in retail sale were used for evaluation. The meat packed by three different methods (air packaging—AP, modified atmosphere packaging—MAP, and vacuum packaging—VP) was stored in a cooling room or a commercial display case for 9 D and tested for basic chemical composition, lipid oxidation (TBARS), and fatty acid composition. Meat in MAP during storage in the cooling room was characterized by higher (P ≤ 0.05) TBARS values as compared to meat packaged in AP and VP, respectively. The highest share in the fatty acid profile in chicken breasts was demonstrated by monounsaturated fatty acid, including cis C18:1 (n9 + n11) acid in the range from 31.86 to 34.66%. A high share of polyunsaturated acids was observed, including linoleic (C18:2 cis, cis) acid from 24.50 to 31.22% of all fatty acids. The simple relationship between the changes in the profile of fatty acids in meat packaged using different methods and in storage time was not determined, likely due to the variability of the composition of fatty acids in chicken breasts depending on the sample and the general low level of fat found in the meat.

ACS Style

M. Chmiel; Marek Roszko; L. Adamczak; T. Florowski; D. Pietrzak. Influence of storage and packaging method on chicken breast meat chemical composition and fat oxidation. Poultry Science 2019, 98, 2679 -2690.

AMA Style

M. Chmiel, Marek Roszko, L. Adamczak, T. Florowski, D. Pietrzak. Influence of storage and packaging method on chicken breast meat chemical composition and fat oxidation. Poultry Science. 2019; 98 (6):2679-2690.

Chicago/Turabian Style

M. Chmiel; Marek Roszko; L. Adamczak; T. Florowski; D. Pietrzak. 2019. "Influence of storage and packaging method on chicken breast meat chemical composition and fat oxidation." Poultry Science 98, no. 6: 2679-2690.

Journal article
Published: 23 January 2019 in LWT
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The objective of the study was to determine the effect of enrichment of restructured beef steaks with various types of nuts and oilseeds on their quality. According to our results, the addition of nuts and oilseeds affected the quality of the various features of the products. Among the studied nuts and oilseeds, flaxseeds showed the most adverse effect on the quality of the product. It caused, i.a.: significant (P < 0.05) increase in cooking loss (from control 12.2–14.9%), reduction of shear force (from control 91.5 to 35.6 N) and penetration force (from control 47,7–19.1 N), color change (increase L*, a*, b* parameters) and a reduction of scores granted for the product in sensory quality evaluation. Concurrently, the addition of these seeds allowed to a significant (P < 0.05) increase the content of n-3 PUFA in the product (from 0.49 control to 22.24%). The slightest changes were found in the texture and sensory quality of the products after the addition of pecan nuts, walnuts, peanuts, and pistachios. Among the nuts tested, the most nutritionally beneficial modification of lipid profile (increasing n-3 PUFA to 6.06%) was obtained by the addition of walnuts.

ACS Style

Tomasz Florowski; Anna Florowska; Marta Chmiel; Krzysztof Dasiewicz; Lech Adamczak; Dorota Pietrzak. The effect of nuts and oilseeds enriching on the quality of restructured beef steaks. LWT 2019, 104, 128 -133.

AMA Style

Tomasz Florowski, Anna Florowska, Marta Chmiel, Krzysztof Dasiewicz, Lech Adamczak, Dorota Pietrzak. The effect of nuts and oilseeds enriching on the quality of restructured beef steaks. LWT. 2019; 104 ():128-133.

Chicago/Turabian Style

Tomasz Florowski; Anna Florowska; Marta Chmiel; Krzysztof Dasiewicz; Lech Adamczak; Dorota Pietrzak. 2019. "The effect of nuts and oilseeds enriching on the quality of restructured beef steaks." LWT 104, no. : 128-133.

Journal article
Published: 02 November 2018 in Computers and Electronics in Agriculture
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An important problem of the poultry industry is the non-standard raw material in terms of the size and weight of slaughtered chickens, and thus the obtained carcasses. For example carcasses with too small breasts should not be divided and should be sent for sale in their entirety. Problems may also be caused by the dissection of too large carcasses. The breasts may require additional cutting to a certain weight, which results in the creation of significant quantities of meat trimmings with a lower market value and economically less efficient management directions. Therefore, it is necessary to develop methods allowing to estimate the share of the chicken breast (the most valuable element) before directing carcasses to cutting. The aim of this study was to determine the possibility of 3D scanning application to determine the weight of the whole breast and the weight of m. pectoralis major and minor in chicken carcasses. Raw material for the study was chicken carcasses (n = 25) significantly differentiated in terms of weight. 3D images were obtained using a set consisting of a scanner and a rotary table, on which a tripod with standard industrial stirrup was placed and chicken carcasses were hung on. 3D images of each carcass were divided into a series of cross-sections in different planes and their surface areas were determined. After the carcasses dissection, the weight of the whole breast and its muscles were determined, which were correlated with the cross-section areas. The smallest standard errors of prediction among the determined cross-section areas were obtained using the cross-section in the plane passing through the place of connection of the wings with the trunk and perpendicular to the plane of carcass symmetry (O4). The observed values of SEP (36.99 and 33.19 g for the breast and m. pectoralis major, respectively) were lower in this case than obtained in the industrial classification method based on the weight of the entire carcass.

ACS Style

Lech Adamczak; Marta Chmiel; Tomasz Florowski; Dorota Pietrzak; Marcin Witkowski; Tomasz Barczak. The use of 3D scanning to determine the weight of the chicken breast. Computers and Electronics in Agriculture 2018, 155, 394 -399.

AMA Style

Lech Adamczak, Marta Chmiel, Tomasz Florowski, Dorota Pietrzak, Marcin Witkowski, Tomasz Barczak. The use of 3D scanning to determine the weight of the chicken breast. Computers and Electronics in Agriculture. 2018; 155 ():394-399.

Chicago/Turabian Style

Lech Adamczak; Marta Chmiel; Tomasz Florowski; Dorota Pietrzak; Marcin Witkowski; Tomasz Barczak. 2018. "The use of 3D scanning to determine the weight of the chicken breast." Computers and Electronics in Agriculture 155, no. : 394-399.

Journal article
Published: 01 September 2018 in Journal of Applied Poultry Research
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The present paper aimed at the assessment of the changes of quality and shelf life of chicken breast meat (musculus pectoralis) packed in an atmosphere of normal air (on polystyrene trays wrapped in PVC foil) and in a modified atmosphere (MAP) with a mixture of gases: 75% O2 and 25% CO2. Physicochemical (headspace gas composition in MAP packages, drip loss, pH value, color components in L*, a*, b*, thermal drip, and TBARS) and microbiological (total plate count, lactic acid bacteria, and Pseudomonas spp.) parameters were monitored for up to 9 d of storage in a cooling room or display case. Breast meat packaged in MAP was characterized by higher quality and longer shelf life in comparison to PVC-wrapped meat, which was exhibited by slower and less intensive quality changes. Moreover, storage of the chicken breast meat in the display case resulted in acceleration of negative changes occurring in the quality of the raw material during storage. The shelf life of the tested chicken breast meat wrapped in PVC foil and in MAP and stored in the cooling room was 8 and 9 d, respectively. Meat wrapped in PVC foil was characterized by unacceptable quality as soon as d 7 of storage in the display case, whereas the MAP meat was characterized by acceptable quality until the end of the experiment at 9 days. Thus, MAP packaging allows for the extension of the shelf life of meat in comparison to meat wrapped in PVC foil (in an atmosphere of normal air) by at least one d in the cooling room storage, and more importantly by 2 d for display case storage.

ACS Style

M. Chmiel; E. Hać-Szymańczuk; L. Adamczak; D. Pietrzak; T. Florowski; A. Cegiełka. Quality changes of chicken breast meat packaged in a normal and in a modified atmosphere. Journal of Applied Poultry Research 2018, 27, 349 -362.

AMA Style

M. Chmiel, E. Hać-Szymańczuk, L. Adamczak, D. Pietrzak, T. Florowski, A. Cegiełka. Quality changes of chicken breast meat packaged in a normal and in a modified atmosphere. Journal of Applied Poultry Research. 2018; 27 (3):349-362.

Chicago/Turabian Style

M. Chmiel; E. Hać-Szymańczuk; L. Adamczak; D. Pietrzak; T. Florowski; A. Cegiełka. 2018. "Quality changes of chicken breast meat packaged in a normal and in a modified atmosphere." Journal of Applied Poultry Research 27, no. 3: 349-362.

Articles
Published: 01 March 2018 in Brazilian Journal of Poultry Science
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This paper describes a study on the determination of sensory quality of chicken breast muscles packaged with a PVC overwrap and under high-oxygen modified atmosphere (MAP: 75% O2 and 25% CO2), and stored in the display case (exposure to light and temperature fluctuations). For a more complete characterization of the raw material, the volume of drip loss in the package, and meat pH, L*, a*, and b* color components were measured. For comparison purposes, the quality of meat maintained under dark cold storage was also evaluated (control samples). In total, 64 PVC overwrap and 64 MAP packages were evaluated. Chicken breast muscles stored in the display case on PVC overwrap and in MAP packaging presented acceptable, despite but not the highest sensory quality until days 7 and 8 of storage, respectively. The meat under dark cold storage maintained high quality until the end of the experiment. When stored in the display case, packaging in MAP allowed extending chicken breast meat shelf life by at least 1 day in comparison with PVC overwrap packaging.

ACS Style

M Chmiel; M Słowiński. Effect of Storage in Display Cases on the Sensory Quality of Chicken Breast Meat (M. Pectoralis). Brazilian Journal of Poultry Science 2018, 20, 91 -98.

AMA Style

M Chmiel, M Słowiński. Effect of Storage in Display Cases on the Sensory Quality of Chicken Breast Meat (M. Pectoralis). Brazilian Journal of Poultry Science. 2018; 20 (1):91-98.

Chicago/Turabian Style

M Chmiel; M Słowiński. 2018. "Effect of Storage in Display Cases on the Sensory Quality of Chicken Breast Meat (M. Pectoralis)." Brazilian Journal of Poultry Science 20, no. 1: 91-98.

Article
Published: 22 January 2018 in Food Analytical Methods
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The aim of the present study was an attempt to utilize density measurements using different methods as 3D scanning, hydrostatic, and pycnometric for the estimation of chemical composition of 20 pork semispinalis capitis. The density determined with direct (hydrostatic, pycnometric) and indirect (3D scanning) methods was correlated with water, protein, fat, and ash content. The highest correlation coefficients (absolute value) between density and water (r = 0.86), protein (r = 0.79), and fat (r = − 0.87) content of pork necks were found for hydrostatic method. Despite the standard error of prediction (SEP) obtained for density determination using 3D scanning method was close to acceptable tolerance range recommended by the EU law, which amounts to 20% mean value on the declaration of calculated fat and protein content in a product, further studies are needed on a larger population of samples.

ACS Style

Lech Adamczak; Marta Chmiel; Tomasz Florowski; Dorota Pietrzak; Marcin Witkowski; Tomasz Barczak. Using Density Measurement on Semispinalis capitis as a Tool to Determinate the Composition of Pork Meat. Food Analytical Methods 2018, 11, 1728 -1734.

AMA Style

Lech Adamczak, Marta Chmiel, Tomasz Florowski, Dorota Pietrzak, Marcin Witkowski, Tomasz Barczak. Using Density Measurement on Semispinalis capitis as a Tool to Determinate the Composition of Pork Meat. Food Analytical Methods. 2018; 11 (6):1728-1734.

Chicago/Turabian Style

Lech Adamczak; Marta Chmiel; Tomasz Florowski; Dorota Pietrzak; Marcin Witkowski; Tomasz Barczak. 2018. "Using Density Measurement on Semispinalis capitis as a Tool to Determinate the Composition of Pork Meat." Food Analytical Methods 11, no. 6: 1728-1734.

Journal article
Published: 10 January 2018 in Annals of Warsaw University of Life Sciences - SGGW - Animal Science
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Influence of Housing System on Selected Quality Characteristics of Duck Meat. Chapter 2. Muscovy duck. The objective of this study was to determine the effect of housing system on the selected quality characteristic of breast muscles of Muscovy (MR71) ducks. The ducks were divided into four experimental groups according to their sex and housing system: intensive system (IS) and outdoor system (OS). Analysis was performed for a total of 48 breast muscle (12 in each experimental group: 2 x gender; 2 x rearing system).

ACS Style

Monika Michalczuk; Lech Adamczak; Marta Chmiel; Krzysztof Damaziak; Tomasz Florowski; Agata Marzec; Dorota Pietrzak. Influence of Housing System on Selected Quality Characteristics of Duck Meat. Chapter 2. Muscovy duck. Annals of Warsaw University of Life Sciences - SGGW - Animal Science 2018, 56, 277 -285.

AMA Style

Monika Michalczuk, Lech Adamczak, Marta Chmiel, Krzysztof Damaziak, Tomasz Florowski, Agata Marzec, Dorota Pietrzak. Influence of Housing System on Selected Quality Characteristics of Duck Meat. Chapter 2. Muscovy duck. Annals of Warsaw University of Life Sciences - SGGW - Animal Science. 2018; 56 (2):277-285.

Chicago/Turabian Style

Monika Michalczuk; Lech Adamczak; Marta Chmiel; Krzysztof Damaziak; Tomasz Florowski; Agata Marzec; Dorota Pietrzak. 2018. "Influence of Housing System on Selected Quality Characteristics of Duck Meat. Chapter 2. Muscovy duck." Annals of Warsaw University of Life Sciences - SGGW - Animal Science 56, no. 2: 277-285.

Meat and egg science
Published: 01 November 2017 in British Poultry Science
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1. The experiment was conducted in order to determine the effect of the direction of turkey crossing on quality traits of their thigh muscle. 2. In total, 1358 turkeys of slow- (SG) and fast-growing (FG) lines as well as SF crosses (SG × FG) and FS crosses (FG × SG) were reared with access to free range to 21 weeks of age in the case of males and 15 weeks of age in the case of hens. 3. After slaughter of 15 males and 15 hens from each genetic line, their thigh muscles were examined and the following traits were measured after 5-min, 45-min, 2-h and 24-h post-mortem: temperature, pH, glycogen content (G), lactate content (L) and electrical conductivity (EC). Quality attributes were evaluated based on chemical composition, water holding capacity, cooking loss (%) and colour. 4. The rate of post-mortem changes in temperature, G, L and pH in muscles differed among the 4 lines of turkeys, with the highest metabolic rate determined for muscles of SG turkeys, followed by muscles of SF, FS and FG birds. A more beneficial muscle water holding capacity of both sexes of turkeys and better results of cooking loss in male muscles were found in SG and SF turkeys. The thigh muscles of the crosses were characterised by a higher content of protein and a lower content of fat compared to the muscles of FG turkeys, and in the case of the males also by a higher protein content compared to the muscles of SG birds. 5. Owing to the faster post-mortem metabolism, better water holding capacity, lower cooking loss and fat content at a similar content of protein, the thigh muscles of SF crosses raised in the free range system represent a better quality of meat for consumers compared to the thigh muscles of FS turkeys.

ACS Style

K. Damaziak; Dorota Pietrzak; Monika Michalczuk; Lech Adamczak; Marta Chmiel; Tomasz Florowski; D. Gozdowski; Jan Niemiec. Early and 24 h post-mortem thigh (ilio tibialis) muscle metabolism and meat quality in two genetic types of turkeys and their reciprocal crosses, raised under semi-confined conditions. British Poultry Science 2017, 59, 45 -54.

AMA Style

K. Damaziak, Dorota Pietrzak, Monika Michalczuk, Lech Adamczak, Marta Chmiel, Tomasz Florowski, D. Gozdowski, Jan Niemiec. Early and 24 h post-mortem thigh (ilio tibialis) muscle metabolism and meat quality in two genetic types of turkeys and their reciprocal crosses, raised under semi-confined conditions. British Poultry Science. 2017; 59 (1):45-54.

Chicago/Turabian Style

K. Damaziak; Dorota Pietrzak; Monika Michalczuk; Lech Adamczak; Marta Chmiel; Tomasz Florowski; D. Gozdowski; Jan Niemiec. 2017. "Early and 24 h post-mortem thigh (ilio tibialis) muscle metabolism and meat quality in two genetic types of turkeys and their reciprocal crosses, raised under semi-confined conditions." British Poultry Science 59, no. 1: 45-54.

Journal article
Published: 28 June 2017 in Czech Journal of Food Sciences
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The purpose of research was to determine a possibility of application of computer vision systems (CVS) for estimation of fat content in pork trimmings in comparison with methods based on DXR (dual energy X-ray) and NIR (near-infrared reflectance spectroscopy). Research was conducted on 232 samples of pork trimmings. In order to verify the fat content determined by CVS, DXR, and NIR methods, fat content was also determined by the Soxhlet reference method. It was found that CVS can be used to estimate fat content in pork trimmings with a standard error of prediction between 4.9 and 5.6%. In order to achieve higher efficiency, it seems advisable to grind and standardise meat in a meat grinder with a kidney shaped plate.

ACS Style

Krzysztof Dasiewicz; Marta Chmiel; Mirosław Słowiński. Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings. Czech Journal of Food Sciences 2017, 35, 208 -213.

AMA Style

Krzysztof Dasiewicz, Marta Chmiel, Mirosław Słowiński. Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings. Czech Journal of Food Sciences. 2017; 35 (No. 3):208-213.

Chicago/Turabian Style

Krzysztof Dasiewicz; Marta Chmiel; Mirosław Słowiński. 2017. "Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings." Czech Journal of Food Sciences 35, no. No. 3: 208-213.

Research article
Published: 28 May 2017 in Journal of Food Quality
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The aim of this study was to determine the effect of differentiated air relative humidity during the drying process on selected quality features of TSG (traditional specialties guaranteed) pork and poultry-pork kabanosy. After heat treatment and 24-hour cooling at 4–6°C, the products were placed in three chambers at 15°C with differentiated air relative humidity: 60, 70, and 80%, respectively. The drying process was carried out until all variants of kabanosy achieved the required final yield of the product (<68%). Color components, water activity and shear force, water, protein, fat, and salt content, and the TBARS indicator values were determined. The drying process might be shortened (~50%) by a reduction of humidity in the drying chamber from 80 to 60%. The changes in the content of chemical components in pork kabanosy compared to poultry-pork ones demonstrated the different dynamics of the drying of the two types of kabanosy and the need for the selection of optimum drying conditions relative to raw material composition. 1. IntroductionSausages are one of the oldest meat products and have been manufactured for nearly two thousand years. They are consumed all over the world due to their attractive flavor profile. Dry and semidry sausages are considered by consumers to be two of the most delicious and highly sought after products [1–3]. The growing interest in this type of products results from their diversity, the use of different raw materials, and their degree of fragmentation, not to mention the spices or smoking methods used. Moreover, their high desirability is also affected by their unique taste and aroma [4, 5]. In recent years, there has been an increase in consumer demand in terms of food quality and its safety and effects on health [6]. Growing consumer interest has been noted in food with a smaller level of additives [7], as well as traditional and natural products, especially in the countries of Eastern Europe [8, 9]. This group of products includes kabanosy, which are popular in Poland. Kabanosy are a Polish traditional product whose production history dates to the 1920s/30s [10]. The word “kabanos” probably comes from the name of the pork, “kabanina,” which was obtained from a characteristic species of pig, known as a “kaban.” In the nineteenth century, a kaban in Poland and Lithuania was a young male, extensively fattened with potatoes to obtain a delicate meat with a high degree of intramuscular fat (marbled meat with intramuscular fat content above 3%), which in turn positively affected its juiciness and tenderness. In 2011, pork kabanosy were registered in the European Union as a product of traditional specialties guaranteed (TSG). Kabanosy are long, thin, and evenly wrinkled pork sausages in natural casings, sheep intestines. The product is subjected to drying and smoking processes, which affects the formation of their specific color. The color of the surface of pork kabanosy should be dark red with a hint of cherry, while slightly creamy fat particles and dark red meat pieces should be visible in the cross section [10]. In the case of poultry kabanosy, the color is lighter, which is the result of the use of poultry meat. Kabanosy should be characterized by the aroma of cured meat with a delicate hint of cumin and black pepper. The characteristic feature of kabanosy is their unique smell, which is mainly due to smoking.The drying process also plays an important role in the distinctive, unique taste of kabanosy, emphasizing the advantages of their aroma and taste. Drying is one of the oldest methods of food preservation [11–16]. According to European Parliament and Council Regulation (EU) number 1044/2011 [10], pork kabanosy (TSG) should be dried for 3 to 5 days at a temperature of 14–18°C, with an air relative humidity of 80%, to achieve the desired yield (≤68%). The drying process significantly affects the quality of the produced kabanosy and is a highly energy-consuming step that determines the economy of production [11, 14]. Therefore, one aim of this study was to determine the effect of differentiated air relative humidity in the drying chamber (80, 70, and 60%) on the quality of pork kabanosy. The consumption of poultry meat has increased rapidly all over the world in the last decade, and poultry production has become the fastest growing meat sector [17]. Due to the nutritional value and low price of poultry meat resulting from its high supply, we also decided to produce poultry-pork kabanosy with a chemical composition similar to pork kabanosy TSG in this study.2. Materials and Methods2.1. Kabanosy ProductionThe basic raw materials for the production of pork kabanosy were class I pork, 30%; class IIA, 40%; class IIB, 30%. In the case of poultry-pork kabanosy, the composition was chicken thigh meat, 80% and pork jowl, 20%. For both types of kabanosy, the same spice composition was used (with respect to raw materials), that is, black pepper (0.15%), sugar (0.20%), nutmeg (0.05%), and cumin (0.07%). Pork and poultry-pork kabanosy were produced in three series with precut (pieces measuring 5 cm), cured (2% based on the weight of raw materials for 24 hours before production, under refrigeration 4–6°C) pork or poultry meat and pork jowl. The production process was conducted according to the following scheme:(i)Grinding: class I pork meat or part of chicken thigh meat (30%) was ground on a mesh of 10 mm; class IIA, IIB pork meat, part of chicken thigh meat (50%), and jowl were ground on a mesh of 8 mm; the raw material grinding was conducted in a Mesko WN60 laboratory grinder (Mesko-AGD, Skarżysko-Kamienna, Poland).(ii)Mixing: ground meat was mixed using a Kenwood Major mixer (Kenwood, Havant, UK) for 5 minutes to thoroughly mix the ingredients; the spices were added during the mixing.(iii)Bar stuffing and molding: sheep intestines ( 22 mm) were filled using a Dick manual stuffer (Friedr, Dick GmbH & Co. KG, Deizisau, Germany) and then formed into 25 cm bars.(iv)Settling: the bars were deposited on a smoking stick for 1 hour at room temperature.(v)Heat treatment: kabanosy were dried in a Jugema smoking-cooking chamber (Jugema, Środa Wielkopolska, Poland) for 15 minutes at 40°C, smoked with warm smoke for 30 minutes at 50°C, and then baked at 75°C until 70°C was reached in the geometric center of the bar; after the treatment, kabanosy were cooled for 1 hour in an off chamber.(vi)Cooling: kabanosy were cooled in a refrigerator for 24 hours at 4–6°C.(vii)Drying: kabanosy were divided into three variants, and these were subjected to a drying process in a laboratory drying chamber (PHU Chłodnictwo, Warsaw, Poland) at three different drying air relative humidities (K1–80% ± 2%, K2–70% ± 2%, and K3–60% ± 2%) at the same temperature of 15°C ± 2°C. The humidity and temperature in the chambers were monitored using data loggers (EL-USB-2 models, Lascar Electronics Ltd., Erie, USA). The drying process was carried out until all variants of kabanosy achieved the TSG required [10] final yield of the product, that is, below 68%. The final yield was controlled each 12 h of the drying process. For kabanosy dried in a chamber at 60% humidity, the required final yield below 68% was achieved after 24 h of the process; at a humidity of 70% after 36 h; and at a humidity of 80% after 48 h of drying.Before and after the drying process, a range of measurements were performed for each of the three production series, for each of the three variants of kabanosy, and for both pork and poultry-pork ones. The color components , , of the surface and cross-sectional area of the bar, water activity (), and the texture, that is the shear force (only after the drying process), were measured on the unground kabanosy. Ground kabanosy (laboratory grinder Zelmer Diana 886.8, Zelmer, Rzeszow, Poland, grid hole diameter 3 mm) were subjected to the measurements of basic chemical component content, that is, water, protein, fat and salt, and the TBARS indicator was also determined.2.2. Kabanosy Yield at Different Stages of the Production ProcessThe yield of heat treatment after 24 hours and the final yield after the drying process at different air humidities in the chamber at a level of 80, 70, and 60%, respectively, were determined during the process of pork and poultry-pork kabanosy production. The yields were determined relative to the initial weight before the heat treatment.2.3. Measurement of Color Components on the ScaleThe measurements of color components were performed using a Minolta CR-200 camera (Konica Minolta, Wroclaw, Poland, light source D65, 2° observer, measuring head hole 8 mm) calibrated according to white standard ( 97.81, −0.45, 1.88). The measurements were taken in each of the 5 repetitions on the surface and cross section of kabanosy, taking the average as a result of the measurement.2.4. Content of the Basic Chemical ComponentsThe moisture content was determined according to PN-ISO 1442:2000 [18] by drying samples at 105°C (SUP-65 dryer, Wamed, Warsaw, Poland). The protein content was determined by the Kjeldahl method according to PN-75/A-04018:2002 (Velp Scientifica UDK 129 Distillation Unit, Poland) [19]. The fat content was determined by Soxhlet extraction (Büchi Extraction System B-811, Donserv, Poland) according to PN-ISO 1444:2000 [20]. The salt content was determined using potentiometric methods according to PN-ISO 1841-2:2002 [21], using a 702 SM Titrino (Metrohm AG, Herisau, Switzerland) device.2.5. Measurement of Water Activity ()Measurement of water activity was carried out using an Aqua Lab CX-2 apparatus (Decagon Devices, Inc., Pullman, USA). The sample was prepared by cutting a flat rectangle from kabanosy, and the analysis was performed at a temperature of °C, three times for each sample, and the average was taken as a result of the measurement.2.6. TBARS Indicator DeterminationThiobarbituric acid reactive substances (TBARS) values were determined according to the extraction method of Shahidi [2

ACS Style

Marta Chmiel; Lech Adamczak; Katarzyna Wrońska; Dorota Pietrzak; Tomasz Florowski. The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe. Journal of Food Quality 2017, 2017, 1 -7.

AMA Style

Marta Chmiel, Lech Adamczak, Katarzyna Wrońska, Dorota Pietrzak, Tomasz Florowski. The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe. Journal of Food Quality. 2017; 2017 ():1-7.

Chicago/Turabian Style

Marta Chmiel; Lech Adamczak; Katarzyna Wrońska; Dorota Pietrzak; Tomasz Florowski. 2017. "The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe." Journal of Food Quality 2017, no. : 1-7.

Research note
Published: 01 January 2017 in The Journal of Poultry Science
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ACS Style

Lech Adamczak; Tomasz Florowski; Marta Chmiel; Dorota Pietrzak. Chemical Composition of Edible Ostrich Offal. The Journal of Poultry Science 2017, 54, 326 -330.

AMA Style

Lech Adamczak, Tomasz Florowski, Marta Chmiel, Dorota Pietrzak. Chemical Composition of Edible Ostrich Offal. The Journal of Poultry Science. 2017; 54 (4):326-330.

Chicago/Turabian Style

Lech Adamczak; Tomasz Florowski; Marta Chmiel; Dorota Pietrzak. 2017. "Chemical Composition of Edible Ostrich Offal." The Journal of Poultry Science 54, no. 4: 326-330.

Journal article
Published: 01 January 2017 in Meat Science
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The objective of the study was to evaluate the use of PSE meat in the production of sterilized pork type canned meat in its own gravy. Canned meat products were produced with 50% of PSE meat as well as with 100% PSE meat, and compared with canned meat products of good quality (RFN). It was found that decreased quality of PSE meat had a small impact on the quality of canned meat products. Substitution of both 50% as well as the total quantity of RFN meat with PSE meat did not affect the course of the sterilization process, neither increase the quantity of excreted fat and jelly in canned meat. It also had no effect on the instrumentally-measured parameters of texture and neither did it affect different sensory quality features, including the overall desirability of the product. The PSE canned meat product were characterized by higher values of L* and b* color parameters.

ACS Style

Tomasz Florowski; Anna Florowska; Lech Adamczak; Dorota Pietrzak; Magdalena Ruchlicka; Marta Chmiel. The effect of pale, soft and exudative meat on the quality of canned pork in gravy. Meat Science 2017, 123, 29 -34.

AMA Style

Tomasz Florowski, Anna Florowska, Lech Adamczak, Dorota Pietrzak, Magdalena Ruchlicka, Marta Chmiel. The effect of pale, soft and exudative meat on the quality of canned pork in gravy. Meat Science. 2017; 123 ():29-34.

Chicago/Turabian Style

Tomasz Florowski; Anna Florowska; Lech Adamczak; Dorota Pietrzak; Magdalena Ruchlicka; Marta Chmiel. 2017. "The effect of pale, soft and exudative meat on the quality of canned pork in gravy." Meat Science 123, no. : 29-34.

Journal article
Published: 01 November 2016 in LWT
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The aim of this study was to determine the effectiveness of computer vision system (CVS) to detect meat defects of m. longissimus lumborum (LL) in industrial settings. The material consisted of 230 muscles. Based on pH1 (45 min) and pH2 (24 h post-mortem) meat classification into quality groups was conducted. To give more precise characterization of the raw material (proving the defect or not) the electrical conductivity (EC), drip loss, thermal drip and water holding capacity (WHC) were determined. The color of the meat in CIEL*a*b* and by CVS was measured and the study into how the CVS can be employed in meat defect detection was done. It was found that it is possible to employ the CVS to detect PSE (pale, soft, exudative) and DFD (dark, firm, dry) and to classify meat into quality groups. It was not possible to differentiate RSE (red, soft, exudative) from RFN (red, firm, normal) meat in this study. The highest accuracy of raw material classification using the CVS method was reported for the HSL (hue, saturation, lightness) color parameters at 81.7%. Therefore, the computer vision system can be employed for rapid analysis of the quality of pork m. longissimus lumborum under industrial conditions.

ACS Style

Marta Chmiel; Mirosław Słowiński. The use of computer vision system to detect pork defects. LWT 2016, 73, 473 -480.

AMA Style

Marta Chmiel, Mirosław Słowiński. The use of computer vision system to detect pork defects. LWT. 2016; 73 ():473-480.

Chicago/Turabian Style

Marta Chmiel; Mirosław Słowiński. 2016. "The use of computer vision system to detect pork defects." LWT 73, no. : 473-480.

Journal article
Published: 13 June 2016 in Journal of Food Processing and Preservation
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The paper presents the study of the effect of oregano (Origanum vulgare L.) on quality characteristics of vacuum-packed model pork batters during 10 days of refrigerated storage. The raw materials for the production of meat batters were pork meat from ham and jowl. In each of four experimental series, five batters differentiated by the added preparations of oregano (dried spice, water extract, ethanol extracts: 40% (v/v) and 70% (v/v)) were prepared. The antioxidant, antimicrobial effect of oregano, color parameters, and sensory characteristics of model pork batters were determined after 1, 5, and 10 days of storage. It was found that the addition of oregano preparations did not deteriorate the sensory quality of batters. The most effective antioxidant activity after 10 days of storage exhibited water and ethanol extracts of oregano. Compared with control batter only the growth of Enterobacteriaceae and enterococci during storage were inhibited by ethanol extracts of oregano.Practical ApplicationUsing of various preparations of oregan0o: dried spice, water extract, and 40% (v/v) and 70% (v/v) ethanol extracts, allowed to obtain model pork batters of good quality. All preparations of oregano exhibited antioxidant and antimicrobial properties and did not deteriorate the sensory characteristics of pork batters. The results obtained for model pork batters indicate the potential application of ethanol extracts of oregano in the production of different types of meat products made of minced pork subjected to thermal processing and stored under refrigerated conditions in vacuum packaging, e.g. ready-to-eat products.

ACS Style

E. Hać‐Szymańczuk; A. Cegiełka; M. Chmiel; K. Czaja. Antioxidant and Antimicrobial Effects of Oregano on Quality Characteristics of Model Pork Batters. Journal of Food Processing and Preservation 2016, 41, 1 .

AMA Style

E. Hać‐Szymańczuk, A. Cegiełka, M. Chmiel, K. Czaja. Antioxidant and Antimicrobial Effects of Oregano on Quality Characteristics of Model Pork Batters. Journal of Food Processing and Preservation. 2016; 41 (2):1.

Chicago/Turabian Style

E. Hać‐Szymańczuk; A. Cegiełka; M. Chmiel; K. Czaja. 2016. "Antioxidant and Antimicrobial Effects of Oregano on Quality Characteristics of Model Pork Batters." Journal of Food Processing and Preservation 41, no. 2: 1.