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The domestic (homeland, native) populations - breeds of pigs are grown in certain region and/or country as local, primitive breeds. In Poland following 3 pig breeds are considered as native: Pulawska, Zlotnicka White and Zlotnicka Spotted. The aim of this study was the assessment of the quality of meat and traditionally smoked tenderloins obtained from meat of native pigs breeds bred in a traditional way. Meat analysis showed that the highest fat content values were present in Zlotnicka Spotted (4.60 ± 0.33) and White (3.63 ± 0.41) while the lowest in Pulawska (2.78 ± 0.29). Smoked tenderloins shear force differed statistically. The hardness values were the highest for Zlotnicka White (65.66 ± 6.46) and the lowest for Zlotnicka Spotted (33.27 ± 4.12). Similar shear force values were recorded: the highest in Zlotnicka White (51.90 ± 7.11) and the lowest in Zlotnicka Spotted (30.43 ± 5.54). Regardless of the results obtained, meat products have good acceptance of sensory assessment test and low level of polycyclic aromatic hydrocarbons. We conclude that the meat of Pulawska, Zlotnicka White and Spotted breeds of pigs is a good quality raw material used for production of traditional and regional meat products gaining high sensory scores and good recognition among consumers. The traditionally smoked tenderloins produced from meats of above breeds, were characterized by very good quality parameters.

Of the six species of the genus Galega known in nature, the most common are the goat's rue - Galega officinalis L., and the fodder galega Galega orientalis Lam. These economically important, perennial legumes belong to the legume family - Fabaceae (Papilionaceae). Goat's rue is an ornamental and medicinal plant, and due to the content of poisonous alkaloids, it is not suitable for use for fodder purposes, while fodder galega is used for fodder purposes. Galega L. plants are a source of many bioactive compounds, including; guanidine derivatives (galegine and 4-hydroxygalegine), quinazoline derivative - peganin, glycosides, stachylose tetrasaccharides and flavonoid glycosides (luteolin, quercetin, kaempferol, isorhamnetin), saponins, tannins and chromium salts. The study aimed to analyze the chemical composition of fodder galega haylage and to assess the impact of its use in feeding dairy cows on productivity (milk yield) - Experiment I, and in feeding bulls on fattening results (daily weight gain) - Experiment II. Experiment I - The study was carried out on 75 dairy cows of the Ukrainian black and white breed, at the peak of lactation, for 120 days of winter feeding. Cows were divided using the analog method into 3 feeding groups of 25 heads each: I - control - cows fed with a ration typical for the winter period, in which the main succulent fodder was maize silage (42%) with fodder beets (15%), meadow hay (22%), and a concentrate mix (21%). In experimental group II, 50% of maize silage was replaced with fodder galega haylage, while in experimental group III maize silage was replaced in 100% with fodder galega haylage. The animals' diet was balanced in terms of energy and basic nutrients. Experiment II - The research was carried out on 48 black-and-white and red-and-white Ukrainian bulls for 120 days of winter fattening. Bulls were divided using the analog method into 3 feeding groups of 16 animals each: I - control - bulls was fed with a dose consisting of barley straw chaff (10%), maize silage (62.3%), molasses (2.7%), and a concentrate mixture (25%). In experimental group II, 50% of maize silage was replaced with fodder galega haylage, while in experimental group III maize silage was replaced in 100% with fodder galega haylage. The content of basic nutrients in haylage samples was determined using standard AOAC methods, while neutral detergent fiber (NDF), acid detergent fiber (ADF), and lignin content (ADL - acid detergent lignin) were determined using the Van Soest method. Based on the determined chemical composition, the nutritional value of haylage for ruminants was also assessed according to the INRA system in the INRAtion-PrevAlim program. The differences between the mean values of the parameters examined were calculated using one-factor analysis of variance (ANOVA). Calculations were made with the use of Statistica ver. 12 PL (StatSoft, USA). The fodder galega haylage was of good quality and contained: 46.5% dry matter, 6.2% crude protein, 1.1% crude fat, 21.8% crude fiber, where the neutral detergent fiber (NDF) was 69.4%, and ADF fiber 58.9%. Replacing maize silage with fodder galega haylage in the diet of dairy cows resulted in an increase in milk yield by 17.9 - 17.5% and an increase in fat and protein content in milk by 0.12 - 0.11%, and 0.15 - 0.13%, respectively compared to the control group of cows. The highest average daily gain during the experiment was found in the bulls of the 2nd experimental group, where 50% of maize silage was replaced with fodder galega haylage. These increments were 11.4% (P < 0.001) higher when compared to the control group of bulls. The slaughter yield of the bulls of the II experimental group was 1.5% (P > 0.05) higher than in the control group. Based on the obtained results, it can be concluded that fodder galega as feed has a high nutritional and biological value and can be used in feeding dairy cows. [ABSTRACT FROM AUTHOR]

In Poland, wild boars constitute a large population and they cause more and more problems today. At the beginning of XX century wild boars was considered as crop pest. In the 1930s, the number of wild boars was estimated at around 16 thousands of animals, in the 1985/1986 at around 46 thousands, in the 2005/2006 - 173.5 thousands, in the 2019 their number was estimated at 225 thousands animals. The increase in the wild boar population has become a serious problem for pig breeding as wild boar is the main African swine fever (ASF) vector, which is deadly for both wild boars and domestic pigs and is therefore a serious threat to European pig breeding. Currently, the wild boar is the most hunted game animal in Poland. For quite a few years now, in each hunting season, the country has been shooting around 300,000 wild boars. This meat was considered as very healthy meat, for many years it reigned among meat dishes. Today, consumption of venison is very low in Poland - from 0.05 to 0.15 kg/person. The main purpose of the study was to compare the meat of wild boars hunted in various regions of Poland. Loin from 30 wild boars were analyzed. The samples of meat were comminuted and subjected to physicochemical analyses. The content of dry matter, ash, total proteins and fats were determined according to AOAC International (2019), colour of meat samples were obtained in CIELab system (Konica Minolta CM - 600d spectrophotometer) and the shear force was performed with Warner-Bratzler triangle edge knife. The content of heavy metals (As, Cd, Pb, and Hg) was also determined. Analyses were conducted according to the Polish Standard PN-EN 15763:2010, with the inductively coupled plasma mass spectrometry (ICP-MS). Obtained results confirm the very good quality of wild boar meat as a raw material for processing. However, it should be remembered that before the meat is processed, all legal regulations must be taken into account (especially testing the meat for the presence of trichinosis). Content of selected heavy metals in wild boar muscles differed depending on the region of the country, but the meat was fit for consumption. The wild boar meat may act as a good indicator of the environmental contamination with heavy metals such as cadmium, lead mercury and radioactive metals. Obtained results confirm the very good quality of wild boar meat as a raw material for processing. However, it should be remembered that before the meat is processed, all legal regulations must be taken into account (especially testing the meat for the presence of trichinosis). The research on the content of toxic elements in meat of hunted wild boars indicates the need to regularly monitor the quality of the obtained raw material, as the varying conditions of wild boars habitat and factors associated with the hunt can contribute to increased contents of heavy metals in wild boars. [ABSTRACT FROM AUTHOR]

Microwave radiation has the ability to heat a material with dielectric properties. Material absorbs microwave energy and then converts it into heat, which gives the possibility of a wide use of microwaves in many industry sectors or agricultural sciences. Microwaves are especially widely used in food industry. The main objective of this paper is to present an overview of recent development regarding microwave applications in food industry. Many techniques in food processing (pasteurization, sterilization, drying, thawing, blanching and stunning) are assisted by microwave energy. It should be mentioned also the use of microwaves in nutrients and nutraceuticals production. Waste generation is an integral part of food production. Microwaves have also application in wastes management. The results of experiments, factors affecting heating and their practical application have been discussed. Many cases have been compared with conventional process methods. The use of microwaves shows many advantages. The most important aspect is shortening the time of the thermal process (even by 50%) and reducing the costs of the operation. In addition, it allows to increase the efficiency of processes while maintaining high quality. The examples of microwave applications given in the article are environmentally- friendly because the conditions of thermal processing allow for reducing the use of solvents and the amount of sewage by decreasing the demand for water. It is anticipated that microwaves will become increasingly popular, with the development of new microwave technologies solving many problems in the future. [ABSTRACT FROM AUTHOR]

Smoked cheeses are especially appreciated by consumers because of the unique taste and smell. The smoke used in this process is composed of a few hundred components, both favorable influencing the smoked product quality and neutral for consumers' health, and also the ones which are questionable because of health aspects, for example, polycyclic aromatic hydrocarbons (PAHs). Even though such substances decide about the taste and smell of smoked products, they are perceived as potentially genotoxic and cancerogenic for humans. The aim of the experiment was to assess the PAHs levels in traditionally smoked cheeses in Poland. The PAHs in cheeses samples were determined by isotope dilution method with the use of HRGC-HRMS. The cheeses contained the trace amounts of benzo[a]pyrene. The except were small sheep cheeses and the Ritta goat whey cheese smoked in hot smoke in which the level of 17.0 µg/kg of benzo[a]pyrene was observed. The low levels of benzo[a]pyrene and of sum of benzo[a]pyrene, benzo[a]antracene, benzo[b]fluorantene and chrysene in the analyzed cheeses were the result of mild smoking in warm smoke. Although today, there are no regulations about smoked cheese and the maximum of PAHs concentration, the control of PAHs in the cheeses is essential due to the mutagenic and carcinogenic potential of these compounds. [ABSTRACT FROM AUTHOR]

The use of antioxidants in cured meats allows to extend the shelf-life and inhibit colour changes of the product. Gallates, butylhydroxytoluene, butylhydroxyanisole, ascorbic acid and its derivatives are most often used. The main function of ascorbates in meat processing is to support the colour-forming processes that take place during raw material curing, to reduce the oxidation of fat and the formation of undesirable compounds decreasing the taste of the product. There are attempts to use natural vitamin C. One of the richest sources of vitamin C is acerola, which in fruits, can contain from 1,000 - 4,500 mg of vitamin C in 100 g of fresh mass. Apart from containing an exorbitant amount of ascorbic acid the fruit also contains several phytonutrients like carotenoids, phenolics, flavonoids, and anthocyanins. The aim of the study was to analyze the effect of acerola dried-fruit (dried acerola powder, product number 075502, AVO-WERKE GmbH) on the durability and quality of sausage and the possibility of using this ingredient as a substitute for ascorbic acid in meat processing. Four types of sausages were produced: I control - without antioxidants, II - sausage with 0.010% sodium isoascorbate (E316), III - sausage with 0.025% dried acerola powder, IV - sausage with 0.05% dried acerola powder. The sausages were minced and samples obtained were subjected to following chemical analyses: water content according to the standard PNISO 1442:2000, fat content according to the standard PN-ISO 1444:2000, protein content by Kjeldahl method (PN-75/A-04018), total ash content according to the standard PN-ISO 936:2000, total carbohydrates content was calculated. Color measurements were carried out using a Minolta CM-600d spectrophotometer. Texture profile analysis (TPA) of sausages was performed with TAXT2 Stable Microsystem texturometer. There was also performed sensory analysis and microbiological analysis of sausages. The analysed sausages did not differ in terms of protein, fat or ash content. Only the carbohydrate content in the control sausage was lower compared to the sausages with the addition of sodium isoascorbate or dried acerola. The addition of acerola caused the deterioration of colour in the assessed sausages. The acerola sausages demonstrated lower flavour intensity, and the sausage with the addition of 0.050% acerola dried fruit was characterised by higher flavour intensity compared to other sausages. Those with the addition of dried acerola were characterised by greater cutting force and higher chewiness compared to other sausages. On the 30th day of refrigerated storage, all sausages exceeded the limit of yeast permitted by the standard for sausages, and in the control sausage, the limit of total microorganisms was surpassed. It seems justified to conduct research with the use of acerola extracts and additives supporting the action of vitamin C, for example, with the addition of vitamin E. [ABSTRACT FROM AUTHOR]

Sausage is one of the most popular meat products obtained from comminuted meat with fat and seasonings additives. Poland is famous for pork or pork-beef sausages (Krakowska sausage, Lisiecka sausage, Żywiecka sausage, Śląska sausage, Tuchowska sausage, Juniper sausage, Hunter sausage, Village/ Peasant sausage) and for, very popular in the XXth century, beef sausage - serwolatka. Sewolatka sausage is a beef sausage, which was popular on the market in the 1960s and 1970s. At that time, this sausage was associated with low-quality cured meat. A modern version of serwolatka sausage could be a niche product for people who would like to recall their youth and young consumers who are aware of the very good health benefits of beef. For the production of beef sausages, the meat of cull dairy cows or cattle of native breeds characterized by worse muscularity compared to cattle of meat breeds can be used. In Poland, such breeds include, inter alia, white-backed cattle. The aim of the study was to compare the quality of serwolatka sausage produced from the meat of white-backed and crossbred bulls made by mating Polish HolsteinFriesian cows with Limousine bulls (PHF x Li). The serwolatka sausage average samples obtained were subjected to following chemical analyses: water content according to the standard PN-ISO 1442:2000, fat content according to the standard PN-ISO 1444:2000, protein content by Kjeldahl method (PN-75/A-04018), total ash content according to the standard PN-ISO 936:2000, total carbohydrates content was calculated, polycyclic aromatic hydrocarbons (PAHs) (benzo(a) pyrene and sum of benzo(a)pyrene, benzo(a)antracene, benzo(b)fluorantene and chrysene) according to the HRGC-HRMS method (CZ_SOP_D06_06_180 - except chap. 11.3.3.1 - 11.3.3.7, 11.3.3.9 l, 11.3.4 (US EPA 429, ISO 11338); PAH16. Also, products were subjected to sensory analysis. The produced sausages were characterized by good chemical composition, especially high protein content while maintaining low fat content. The sausage had favorable texture parameters. Despite the fact that the serwolatka sausage was smoked with traditional hot smoke, a trace content of polycyclic aromatic hydrocarbons was noted. The serwolatka sausage was of good quality. It would seem that a modern-day serwolatka sausage could be a niche product for a demanding group of consumers. Made beef products were characterized by good quality and were safe products for the consumer. However, high beef prices may be a barrier to the production of serwolatka sausage. [ABSTRACT FROM AUTHOR]

The aim of the work was to assess the impact of thermal processing, enzymatic hydrolysis, and simulated digestion on the biological activity of mackerel meat and obtained hydrolysates. As a result of thermal treatment, a change in the antiradical activity of 2,2-diphenyl-2-picrylhydrazyl (DPPH), the ability to reduce iron ions, and a change of iron ions were observed in mackerel meat. The enzymatic hydrolysis process contributed to a significant increase in antioxidant activity. The simulated digestion of the obtained mackerel hydrolysates caused slight changes in the Fe2+ chelation capacity and the ferric reducing ability of plasma (FRAP) parameter, while significantly reducing the scavenging capacity of DPPH radicals. In addition, mackerel protein hydrolysates subjected to various types of heat treatment are a good source of peptides with ACE-inhibitory properties. The obtained results suggest that the heat treatment of mackerel meat carried out before the enzymatic hydrolysis process influences the biological activity of the obtained protein hydrolysates. Moreover, a suitable cooking technique when preparing raw material may be used to obtain hydrolysates with higher biological activity. Consequently, the obtained hydrolysates may be effectively used as a functional food ingredient. Abbreviations: BM: boiled mackerel meat; FM: fried mackerel meat; RM: roasted mackerel meat; SM: sterilised canned mackerel meat; MPHs: mackerel protein hydrolysates; R-MPHs: raw mackerel protein hydrolysates; B-MPHs: boiled mackerel protein hydrolysates; F-MPHs: fried mackerel protein hydrolysates; Rs-MPHs: roasted mackerel protein hydrolysates; S-MPHs: sterilized canned mackerel protein hydrolysates [ABSTRACT FROM AUTHOR]

The paper evaluates and describes the possibility of using common carp (Cyprinus carpio) as an ingredient for sushi production. The carp fillets were subjected to various treatments resulting in creation of three types of marinated carp fillets, two types of carp tartare and one type of baked carp which were used as ingredients for six different maki sushi rolls. The consumer's acceptance tests were performed on 97 respondents, who evaluated the appearance, texture, odour, taste and overall quality of created sushi rolls using the 9-point hedonic scale. All sushi rolls were not only acceptable, but also desirable by the consumers, from which 86.6% reported the willingness to purchase such prepared sushi set in the future. The economic analysis showed that using carp instead of salmon or tuna may be profitable. The sushi rolls were also analyzed for heavy metal content (Hg, Cd, Ni, Pb, As). High levels of cadmium, nickel and arsenic were detected in all created sushi rolls. The study proves that common carp can be a desirable and economically viable option as a sushi ingredient. [ABSTRACT FROM AUTHOR]

The aim of the study was to evaluate the effect of herbal supplementation on rabbits' health and production parameters. In experiment with herbal food additives, at 90 days of age animals fed with phytogenic additives (oregano, garlic and rosemary) had higher body weight compared to the group fed with coccidiostat. In experiment with herbal water additives (garlic extract or oregano) the phytobiotic supplementation had no effect on weight gains of animals. The highest body weight on slaughter day was obtained by rabbits drank water with garlic extract. Parasitological tests performed at 91 days of age showed that lowest average number of coccidia oocysts per gram of faeces (OPG) in "garlic" group (48.0 OPG) and the highest in control group (308.6 OPG). The research showed that feed with herbal supplementation is willingly eaten by rabbits, contributes to faster weight gains and has a positive effect on meat quality. [ABSTRACT FROM AUTHOR]

Fish is a desirable component of a diet because of its high nutritive value and sensory qualities. However, fish consumption is still low in many countries. The aim of this study was to assess the content of Pb, Cd, Hg, As, Ni and Cr in the meat of freshwater fish and quantitative changes after processing (smoking or marinating). Moreover, the exposure of consumers to heavy metals by eating a portion (100 g) of the examined products was estimated as well as the safe amounts (comparing to the maximum limit - ML and as the Benchmark Dose Lover Confidence limits - BMDL) of processed fish for two population groups. The research material consisted of 3 species, i.e. common carp (Cyprinus carpio), rainbow trout (Oncorhynchus mykkis) and northern pike (Esox lucius). The content of heavy metals (except for mercury) was determined in samples of fresh as well as processed fish, using inductively coupled plasma optical emission spectrometry (ICP-OES). In turn, for the determination of mercury, an AMA-254 Advanced Mercury Analyzer was used. Nickel and chromium in all the samples were below limits of detection. The study revealed a relatively safe content (below MLs) of heavy metals in almost all fish samples, except for the cadmium concentration in fresh and smoked common carp as well as in marinated rainbow trout. The calculated intakes of these contaminants through consumption of one portion of the examined fish products were all below BMDLs and Tolerable Weekly Intakes (PTWI or TWI). [ABSTRACT FROM AUTHOR]

Three freshwater fishes: common carp, rainbow trout and northern pike were chosen for the evaluation of amino acid and fatty acid composition-fresh and after smoking. Smoking led to the increase in almost all amino acids, with the highest amount of EAA in common carp. This process led also to the enhancement in the level of SFA and the decrease in PUFA/SFA ratio in fishes. PI values were lower after this process for all fishes. HH ratio was also decreased (except for northern pike), while AI and TI were enhanced in all smoked samples. Practical applications Fish and fish products consumption (especially freshwater) is still insufficient despite their proven health-promoting properties. Because of the susceptibility of fish to perish, their preservation becomes a necessity. Smoking is one of the oldest food processing methods in the world. It imparts a characteristic color and flavor of the product. This process influences also on chemical composition of muscle protein and fat. Thus, the aim of this study was to investigate changes in amino acids composition and fatty acids profile in common carp, rainbow trout and northern pike, as a result of smoking. It is very important to increase consumer knowledge concerned on the species being the most suitable for traditional preservation method, taking into consideration the retaining of beneficial fish compounds. [ABSTRACT FROM AUTHOR]