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Opoka is a silica-calcite sedimentary rock chemically and structurally similar to diatomaceous earth (DE), composed mainly of silicon dioxide (SiO2), calcium carbonate (CaCO3), amorphous SiO. Opoka occurs predominantly in South Eastern Europe and Russia. Due to these specific properties investigation on the effect of opoka-enriched diet on chemical composition and overall quality of breast and leg muscles of broilers was initiated. Working samples showed a statistically significant increase in ash content or water content and a decrease in lipid content in the leg muscles of both male and female broilers (P

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.

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&rsquo, 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 (&lt, 15%), medium (15&ndash, 25%), and high (&gt, 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 (&minus, 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.

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.

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.

The offal (hearts, stomachs, and livers) of 24 African ostriches (Strutio camelus var. domesticus) from Polish farms were used in this study. Offal were taken directly from the production line; they were weighed and their water, fat, protein, ash and total collagen contents were determined. Ostrich hearts and stomachs were found to have high protein (18.1% and 19.0%, respectively) and low fat content (2.0% and 0.9%, respectively), typical of lean meat. Thus, the offal could be used in processed offal products or in pet food. Ostrich livers had slightly lower protein content (16.6%) and significantly higher and diverse fat content (4.4–28.4%). Heavier livers had significantly (P

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.

The objective of the experiment was to study the nutritive value and meat quality aspects of domestic cattle (Bos taurus), zubron (Bos taurus × Bison bonasus) and European bison (Bison bonasus) meat. The bulls and zubrons were fattened to 600–650 kg of body weight using the same feeding regimen. The European bison meat was from selective shooting of males. The meat was analysed for chemical composition, fatty acid composition, meat quality characteristics and thiobarbituric acid reactive substance (TBARS) value. Compared to beef, zubron and European bison meat had a lower content of crude fat, crude ash and a higher moisture content. The meat of the zubrons and European bison showed a lower content of saturated fatty acids and a higher content of polyunsaturated fatty acids compared to beef. The shear force of meat was highest for European bison meat and lowest for beef. Higher a* and b* colour parameters were established in European bison and zubron meat. The highest TBARS value was found in beef.

An experiment was conducted to determine the effect of reciprocal crossing of turkeys on early and 24 h post-mortem changes in quality traits of their breast muscles. The turkeys of slow-growing (SG) and fast-growing (FG) lines as well as SF (SG × FG) and FS crosses (FG × SG) were reared with access to free range. After slaughter turkey breast muscles were examined in the following terms: 5 min, 45 min, 2 h and 24 h post-mortem, for: temperature, pH, glycogen content (G), lactate content (L) and electrical conductivity (EC). Quality attributes of the breast meat were evaluated based on chemical composition, water holding capacity (WHC), cooking loss (%), shear force (N) and colour (L*, a*, b*). Despite differences in the rate of post-mortem changes, the genotype of turkeys had no significant effect upon many quality traits assessed 24 h post-mortem. Meat of lighter birds (SG and SF) was characterised by a lower fat content but a similar protein content compared to meat of FS and FG turkeys. In addition, meat of males from these groups was darker. Meat from the breast muscles of heavier birds (FS and FG) was harder. Significant negative maternal effects were determined for temperature of meat of both male and female turkeys, for pH2 and EC24 of males as well as for L2, L24 and cooking loss of female meat. Positive heterosis was confirmed only for pH2 of female meat and for G2 of male meat. In summary, the direction of fast- and slow-growing turkey crossing may affect the quality of their meat. However, meat of both types of hybrids reared under semi-confined conditions (with the possibility of using free range) was characterised by appropriate quality parameters.

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.