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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.

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.

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

Celem pracy było określenie wpływu dodatku czarnuszki siewnej na wybrane wyróżniki jakości kulek z mięsa drobiowego podczas dwóch tygodni ich przechowywania w warunkach chłodniczych. Wytworzono trzy warianty kulek różniących się wielkością dodatku czarnuszki: K – próba kontrolna bez dodatku czarnuszki, C-0,2 – dodatek 0,2 % czarnuszki, C-0,3 – dodatek 0,3 % czarnuszki. W gotowych wyrobach oznaczono: skład chemiczny, wielkość wycieku przechowalniczego oraz wydajność obróbki cieplnej. Zmierzono także parametry barwy w skali CIE L*a*b*, wskaźnik TBARS, aktywność wody oraz siłę cięcia. Przeprowadzono również ocenę sensoryczną kulek mięsnych, w której uwzględniono następujące wyróżniki: barwę, zapach, smak, twardość oraz ogólną pożądalność. Badania przeprowadzono po 24 h od wytworzenia wyrobów oraz po 1 i 2 tygodniach ich chłodniczego przechowywania. Zastosowanie dodatku czarnuszki istotnie spowolniło procesy utleniania tłuszczów zachodzące w zapakowanych próżniowo kulkach z mięsa drobiowego w trakcie dwóch tygodni przechowywania w warunkach chłodniczych. Po 24 h od wytworzenia średnie wartości wskaźnika TBARS w pieczonych kulkach wynosiły 0,50 ÷ 0,62 mg AM/kg produktu. Po tygodniu przechowywania stwierdzono istotne przyspieszenie procesów utleniania lipidów we wszystkich wariantach wytworzonych kulek, przy czym niższymi wartościami wskaźnika TBARS charakteryzowały się warianty z dodatkiem czarnuszki. Dodatek czarnuszki spowodował pociemnienie barwy wyrobów (niższe wartości parametrów barwy L* i b*) oraz wzrost siły cięcia w porównaniu z próbą kontrolną. Według oceniających najwyższą pożądalnością charakteryzowały się kulki mięsne z 0,3-procentowym dodatkiem czarnuszki. Wyniki przeprowadzonej oceny sensorycznej wskazują, że dodatek czarnuszki może być stosowany do produkcji wyrobów należących do grupy żywności wygodnej, które będą atrakcyjne dla konsumentów.

Background Recently, an increase in the consumption of poultry meat has been observed Worldwide. This is related to the growing production of this kind of meat. Intensive poultry meat production affects the level of bird welfare and meat quality. The meat industry is looking for new solutions that can reduce meat quality defects. One of them may undoubtedly be a feed reformulation, of which a supplementation with zinc can be taken into consideration. The aim of this study was to evaluate the impact of Zn supplementation of chicken feed on the technological and sensory quality of meat. Methods The research was carried out on material taken from 60 carcasses. Half of the group (30 pieces) was fed with Zn in the form of nonorganic compounds (zinc oxide) and the other 30 chickens were fed zinc in its organic form, and amino acids (ratio 1:1). After the broilers were slaughtered, the meat quality was evaluated in the breast muscle, and was based on pH value, color parameters, natural drip loss, cooking loss, microbiological status, sensory quality, instrumental shear force and lipid oxidation status. Results The obtained results show that lower levels (p l 0.01) of drip loss (1.04%), and higher amountsnn (p l 0.01) of glucose (4.61 mmol/l) and protein (0.7%) were found in the meat from the group fed with zinc in organic form as an additive. Moreover, the meat from this group was less red (a* value = n0.46 vs. 0.11) and less yellow (b* value 8.41 vs. 10.16) at the same time (p l 0.01). There were no significant differences between the examined groups for cooking loss, microbiological status, lipid oxidation and sensory quality. Conclusions It should be stated that Zn supplementation in a form with amino acids has a beneficial effect on the quality of poultry meat as far as drip loss reduction is concerned.

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.

The aim of this study was to determine the biogenic amines (BAs) formed in chicken breast meat packaged using different techniques (AP, Hi-O2-MAP or VP) during the storage under different conditions (cold room or display case), to correlate the microbiological quality (TPC, LAB, Pseudomonas spp. and Enterobacteriaceae) of chicken meat with BAs formation and to assess the suitability of selected biogenic amines as indicators of chicken meat spoilage. The initial TPC of chicken fillets was 2.57–3.04 log cfu/g. Over time a systematic significant (p ≤ 0.05) increase in TPC was observed to >7.5 log cfu/g (AP and VP; display case) determined on day 9. It was found that cadaverine and tyramine dominated in quantitative terms in chicken fillets, regardless of packaging technique and storage conditions (166.00 mg/kg in AP meat in cold room on day 9 and 175.03 mg/kg on day 9 in MAP meat in display case, respectively). Taking into account the BAI, high and significant (p ≤ 0.05) correlation coefficients (from 0.51 to 0.95) were obtained with all analyzed indicators of microbiological quality. The concentration of cadaverine, putrescine contents or BAI can potentially serve as chemical quality indicator for freshness of chicken meat

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 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.

The aim of the study was to determine the possibility of using high hydrostatic pressure (HHP) for induction of inulin gels and to compare properties of the obtained gels with gels induced traditionally by thermal or shear force treatment. HHP (500 MPa) induced inulin gelation regardless of the time treatment (5–20 min) and inulin concertation (20–25 g/100 g). Obtained by HHP gels differ from traditional gels, had different microstructure and distribution of primary particles. In consequences HHP gels, comparing with thermally and mechanically induced ones, were less firm and spreadable and were characterized by a higher yield stress and lower L* colour parameter. Those properties may allow using inulin gels for creating new, innovative products, than those made with traditionally induced inulin gels. It was also found that exposure time to HHP was not deteriorating physical properties of inulin gels, what gives opportunity to preserved product with inulin gels by HHP.

UNLABELLED The aim of this study was to determine the possibility of 3-D scanning method in chemical composition evaluation of pork meat. The sampling material comprised neck muscles (1000 g each) obtained from 20 pork carcasses. The volumetric estimation process of the elements was conducted on the basis of point cloud collected using 3-D scanner. Knowing the weight of neck muscles, their density was calculated which was subsequently correlated with the content of basic chemical components of the pork meat (water, protein and fat content, determined by standard methods). The significant correlations (P ≤ 0.05) between meat density and water (r = 0.5213), protein (r = 0.5887), and fat (r = -0.6601) content were obtained. Based on the obtained results it seems likely to employ the 3-D scanning method to compute the meat chemical composition. PRACTICAL APPLICATION The use of the 3-D scanning method in industrial practice will allow to evaluate the chemical composition of meat in online mode on a dressing and fabrication line and in a rapid, noninvasive manner. The control of the raw material using the 3-D scanning will allow to make visual assessment more objective and will enable optimal standardization of meat batches prior to processing stage. It will ensure not only the repeatability of product quality characteristics, but also optimal use of raw material-lean and fat meat. The knowledge of chemical composition of meat is essential due to legal requirements associated with mandatory nutrition facts labels on food products.

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.

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 (

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.

The aim of this study was to determine the possibility of 3-D scanning method in chemical composition evaluation of pork meat. The sampling material comprised neck muscles (1000 g each) obtained from 20 pork carcasses. The volumetric estimation process of the elements was conducted on the basis of point cloud collected using 3-D scanner. Knowing the weight of neck muscles, their density was calculated which was subsequently correlated with the content of basic chemical components of the pork meat (water, protein and fat content, determined by standard methods). The significant correlations (P ≤ 0.05) between meat density and water (r = 0.5213), protein (r = 0.5887), and fat (r = -0.6601) content were obtained. Based on the obtained results it seems likely to employ the 3-D scanning method to compute the meat chemical composition.The use of the 3-D scanning method in industrial practice will allow to evaluate the chemical composition of meat in online mode on a dressing and fabrication line and in a rapid, noninvasive manner. The control of the raw material using the 3-D scanning will allow to make visual assessment more objective and will enable optimal standardization of meat batches prior to processing stage. It will ensure not only the repeatability of product quality characteristics, but also optimal use of raw material-lean and fat meat. The knowledge of chemical composition of meat is essential due to legal requirements associated with mandatory nutrition facts labels on food products.