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K. Dasiewicz
Division of Meat Technology, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 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: 27 January 2021 in International Journal of Environmental Research and Public Health
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Probiotics are recommended, among others, in the diet of children who are under antibiotic therapy, or that suffer from food allergies or travel diarrhea, etc. In the case of toddlers taking probiotic preparations, it is highly recommended to first remove the special capsule, which normally protects probiotic strains against hard conditions in the gastrointestinal tract. Otherwise, the toddler may choke. This removal can impair probiotic survival and reduce its efficacy in a toddler’s organism. The aim of this study was to evaluate the survivability of five strains of lactic acid bacteria from the commercial probiotics available on the Polish market under simulated conditions of the gastrointestinal tract. Five probiotics (each including one of these strains: Bifidobacterium BB-12, Lactobacillus (Lb.) rhamnosus GG, Lb. casei, Lb. acidophilus, Lb. plantarum) were protective capsule deprived, added in a food matrix (chicken–vegetable soup) and subjected under simulated conditions of the gastric and gastrointestinal passage. Strain survivability and possibility to growth were evaluated. Obtained results showed that, among all analyzed commercial probiotic strains, the Lb. plantarum was the most resistant to the applied conditions of the culture medium. They showed a noticeable growth under both in vitro gastric conditions at pH 4.0 and 5.0, as well as in vitro intestinal conditions at all tested concentrations of bile salts.

ACS Style

Lidia Stasiak-Różańska; Anna Berthold-Pluta; Antoni Pluta; Krzysztof Dasiewicz; Monika Garbowska. Effect of Simulated Gastrointestinal Tract Conditions on Survivability of Probiotic Bacteria Present in Commercial Preparations. International Journal of Environmental Research and Public Health 2021, 18, 1108 .

AMA Style

Lidia Stasiak-Różańska, Anna Berthold-Pluta, Antoni Pluta, Krzysztof Dasiewicz, Monika Garbowska. Effect of Simulated Gastrointestinal Tract Conditions on Survivability of Probiotic Bacteria Present in Commercial Preparations. International Journal of Environmental Research and Public Health. 2021; 18 (3):1108.

Chicago/Turabian Style

Lidia Stasiak-Różańska; Anna Berthold-Pluta; Antoni Pluta; Krzysztof Dasiewicz; Monika Garbowska. 2021. "Effect of Simulated Gastrointestinal Tract Conditions on Survivability of Probiotic Bacteria Present in Commercial Preparations." International Journal of Environmental Research and Public Health 18, no. 3: 1108.

Journal article
Published: 20 January 2021 in Animals
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Intrauterine growth restricted (IUGR) pigs are characterized by high perinatal mortality and dysfunction of internal organs, adipose, and muscle tissues. However, little is known about the post-weaning performance and meat quality of the IUGR pigs. The aim of this study was to compare normal pigs and pigs with IUGR from birth until slaughter, also with respect to their meat quality. Pigs with the IUGR achieved lower slaughter weight but did not differ significantly from normal pigs in terms of their meat content. The IUGR did not negatively affect the culinary quality of the obtained meat, including its content of basic chemical components and energy value, as well as hardness, chewiness, cohesiveness, elasticity, and penetration force. The meat of the IUGR pigs, when compared to the meat of normal pigs, was characterized by higher pH, lower EC (Electrical Conductivity) and drip loss; it was also tenderer and obtained higher scores in sensory evaluation of taste, smell, and general desirability. Therefore, such raw material can be appreciated by the consumers and can be used for the production of culinary portions similarly to the raw material obtained from normal pigs.

ACS Style

Piotr Matyba; Tomasz Florowski; Krzysztof Dasiewicz; Karolina Ferenc; Jarosław Olszewski; Michał Trela; Gilbert Galemba; Mirosław Słowiński; Maria Sady; Dominika Domańska; Zdzisław Gajewski; Romuald Zabielski. Performance and Meat Quality of Intrauterine Growth Restricted Pigs. Animals 2021, 11, 254 .

AMA Style

Piotr Matyba, Tomasz Florowski, Krzysztof Dasiewicz, Karolina Ferenc, Jarosław Olszewski, Michał Trela, Gilbert Galemba, Mirosław Słowiński, Maria Sady, Dominika Domańska, Zdzisław Gajewski, Romuald Zabielski. Performance and Meat Quality of Intrauterine Growth Restricted Pigs. Animals. 2021; 11 (2):254.

Chicago/Turabian Style

Piotr Matyba; Tomasz Florowski; Krzysztof Dasiewicz; Karolina Ferenc; Jarosław Olszewski; Michał Trela; Gilbert Galemba; Mirosław Słowiński; Maria Sady; Dominika Domańska; Zdzisław Gajewski; Romuald Zabielski. 2021. "Performance and Meat Quality of Intrauterine Growth Restricted Pigs." Animals 11, no. 2: 254.

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: 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.

Journal article
Published: 01 January 2016 in LWT - Food Science and Technology
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ACS Style

Marta Chmiel; Mirosław Słowiński; Krzysztof Dasiewicz; Tomasz Florowski. Use of computer vision system (CVS) for detection of PSE pork meat obtained from m. semimembranosus. LWT - Food Science and Technology 2016, 65, 532 -536.

AMA Style

Marta Chmiel, Mirosław Słowiński, Krzysztof Dasiewicz, Tomasz Florowski. Use of computer vision system (CVS) for detection of PSE pork meat obtained from m. semimembranosus. LWT - Food Science and Technology. 2016; 65 ():532-536.

Chicago/Turabian Style

Marta Chmiel; Mirosław Słowiński; Krzysztof Dasiewicz; Tomasz Florowski. 2016. "Use of computer vision system (CVS) for detection of PSE pork meat obtained from m. semimembranosus." LWT - Food Science and Technology 65, no. : 532-536.

Journal article
Published: 01 January 2015 in Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
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ACS Style

Marta Chmiel; Krzysztof Dasiewicz; Mirosław Słowiński. EFFECT OF TYPES OF PHOSPHATE PREPARATIONS USED ON THE QUALITY OF EMULSION-TYPE SAUSAGES. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2015, 1 .

AMA Style

Marta Chmiel, Krzysztof Dasiewicz, Mirosław Słowiński. EFFECT OF TYPES OF PHOSPHATE PREPARATIONS USED ON THE QUALITY OF EMULSION-TYPE SAUSAGES. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2015; ():1.

Chicago/Turabian Style

Marta Chmiel; Krzysztof Dasiewicz; Mirosław Słowiński. 2015. "EFFECT OF TYPES OF PHOSPHATE PREPARATIONS USED ON THE QUALITY OF EMULSION-TYPE SAUSAGES." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality , no. : 1.

Journal article
Published: 01 May 2014 in Meat Science
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The purpose of this study was to identify novel marbling-related genes by comparison of the global gene expression in semitendinosus muscle of 15-month-old Limousin (LIM), Holstein-Friesian (HF) and Hereford (HER) bulls. Muscle of LIM was lean with low intramuscular fat (IMF) content (0.53%) unlike the marbled muscles of HER and HF characterized by higher amounts of IMF (1.10 and 0.81%, respectively). The comparison of muscle transcriptional profile between marbled and lean beef revealed significant differences in expression of 144 genes, presumably involved in consecutive stages of adipose tissue development, such as preadipocyte proliferation and differentiation, adipocyte maturation, lipid filling and lipid metabolism leading to increased IMF deposition and marbling development. Correlation coefficients and regression analysis for nine of them (gadd45a, pias3, ccrn4l, diras3, pou5f1, hoxa9, atp2a2 and pim1) validated by real-time qPCR confirmed their moderate-high correlation with IMF% and explained up to 70.5% of the total variability in IMF deposition in the bulls.

ACS Style

T. Sadkowski; A. Ciecierska; A. Majewska; J. Oprządek; K. Dasiewicz; M. Ollik; Z. Wicik; T. Motyl. Transcriptional background of beef marbling — Novel genes implicated in intramuscular fat deposition. Meat Science 2014, 97, 32 -41.

AMA Style

T. Sadkowski, A. Ciecierska, A. Majewska, J. Oprządek, K. Dasiewicz, M. Ollik, Z. Wicik, T. Motyl. Transcriptional background of beef marbling — Novel genes implicated in intramuscular fat deposition. Meat Science. 2014; 97 (1):32-41.

Chicago/Turabian Style

T. Sadkowski; A. Ciecierska; A. Majewska; J. Oprządek; K. Dasiewicz; M. Ollik; Z. Wicik; T. Motyl. 2014. "Transcriptional background of beef marbling — Novel genes implicated in intramuscular fat deposition." Meat Science 97, no. 1: 32-41.

Journal article
Published: 01 November 2012 in Journal of Animal Science
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The purpose of this research was to evaluate the possibility of using computer vision systems (CVS) to detect DFD beef. The experimental material consisted of beef obtained from 60 carcasses (M. semimembranosus) that were 48 h postmortem. The beef was classified into 2 quality groups according to pH: normal (pH < 5.8) or DFD (pH ≥ 5.8). L*, a*, and b* color components were determined in the experimental materials using both CIELab and a CVS using 3 color models: RGB (red, green, blue), HSV (hue, saturation, value), and HSL (hue, saturation, lightness). The total heme pigment content also was determined. As determined by both CIELab and CVS, DFD meat was characterized by a darker color than normal beef. Color lightness, as determined using both CIELab and CVS, can also be used to detect DFD beef. A significant relationship was found between V (r = −0.79) and L (r = −0.77) using CVS and pH, which is an indicator of DFD beef. This finding indicates the possibility of using these color components to assess the pH level of beef. Copyright © 2012. American Society of Animal Science.

ACS Style

M. Chmiel; M. Słowiński; K. Dasiewicz; T. Florowski. Application of a computer vision system to classify beef as normal or dark, firm, and dry1. Journal of Animal Science 2012, 90, 4126 -4130.

AMA Style

M. Chmiel, M. Słowiński, K. Dasiewicz, T. Florowski. Application of a computer vision system to classify beef as normal or dark, firm, and dry1. Journal of Animal Science. 2012; 90 (11):4126-4130.

Chicago/Turabian Style

M. Chmiel; M. Słowiński; K. Dasiewicz; T. Florowski. 2012. "Application of a computer vision system to classify beef as normal or dark, firm, and dry1." Journal of Animal Science 90, no. 11: 4126-4130.

Journal article
Published: 01 August 2011 in Food Control
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ACS Style

Marta Chmiel; Mirosław Słowiński; Krzysztof Dasiewicz. Application of computer vision systems for estimation of fat content in poultry meat. Food Control 2011, 22, 1424 -1427.

AMA Style

Marta Chmiel, Mirosław Słowiński, Krzysztof Dasiewicz. Application of computer vision systems for estimation of fat content in poultry meat. Food Control. 2011; 22 (8):1424-1427.

Chicago/Turabian Style

Marta Chmiel; Mirosław Słowiński; Krzysztof Dasiewicz. 2011. "Application of computer vision systems for estimation of fat content in poultry meat." Food Control 22, no. 8: 1424-1427.

Comparative study
Published: 01 July 2011 in Meat Science
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The aim of this study was an attempt to use computer image analysis (CIA) to detect PSE (pale, soft, exudative) defect in pork meat. Material for the study was 50 slices obtained from pork longissimus muscles (m. longissimus) from 50 different animals. Based on measurements of pH, electrical conductivity, color lightness (L*), sixteen of the slices were classified as PSE meat. Another sixteen slices showed features of a normal meat. Photos of tested meat slices were taken and analyzed with computer image analysis. The article presents the data in three color models: RGB, HSV/HSB and HSL. Obtained results demonstrate the possibility of using V/B values (HSV/HSB model), L (HSL model) and the R, G, B values with the RGB model to detect PSE defect in pork meat.

ACS Style

Marta Chmiel; Mirosław Słowiński; Krzysztof Dasiewicz. Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat. Meat Science 2011, 88, 566 -570.

AMA Style

Marta Chmiel, Mirosław Słowiński, Krzysztof Dasiewicz. Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat. Meat Science. 2011; 88 (3):566-570.

Chicago/Turabian Style

Marta Chmiel; Mirosław Słowiński; Krzysztof Dasiewicz. 2011. "Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat." Meat Science 88, no. 3: 566-570.