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The aim of this study was to determine the quality of modified atmosphere (MA) packaged meat from Pomeranian rams slaughtered at 50 and 100 days of age. Determined: chemical composition, physicochemical and sensory properties of meat, and the fatty acid profile of intramuscular fat. Meat from 100-d-old lambs was characterized by a significantly higher content of dry matter, total protein and crude fat, a darker color and higher physiological maturity (p≤0.01). Meat from younger lambs was marked by a better water-holding capacity (p≤0.05), a lower energy value and higher concentrations of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). An increase in the content of dry matter, total protein and ash, and energy value was noted in MA-stored meat. Meat pH decreased over MA storage and the sensory properties deteriorated. The studied meat remained safe from microbial contamination during storage.

Owing to their health-promoting values, products obtained from sheep are the center of attention among consumers. The chemical composition of sheep's milk is largely conditioned by seasonal dietary variables, which contribute to its pro-health qualities. The aim of the study was to evaluate the impact of a production season on parameters of milk and rennet cheese produced from milk obtained from Frisian sheep during winter and summer feeding. Milk from the winter season contained more lactose, less vitamin A and less than half the vitamin E content than milk obtained in summer. Cheese from the winter season was characterized by a higher content of dry matter, proteins and minerals but less than half vitamin A content than cheese from the summer period. In cheese from the winter season, the concentration of tyramine was over fourfold higher while the concentration of histamine, while putrescine, and cadaverine were over twice as low as in cheese of the summer feeding period. The content of total biogenic amines did not vary seasonally. Milk fat from milk obtained in winter contained more medium-chained saturated fatty acids (SFA), but less long-chained SFA and polyunsaturated fatty acids (PUFA) in comparison with the summer period. Fat from cheese produced in winter had a higher content of medium-chained SFA, whereas cheese from the summer feeding season contained more long-chained SFA, monounsaturated fatty acid (MUFA), and PUFA. Milk and cheese from the summer feeding period had higher ratios of PUFA to SFA and n-6 to n-3. [ABSTRACT FROM AUTHOR]

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Copyright of Current Neurology / Aktualno?ci Neurologiczne is the property of Medical Communications Sp. z o.o. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Logopedia Silesiana is the property of Wydawnictwo Uniwersytetu Slaskiego and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study compared selected parameters of milk and rennet cheese produced from milk obtained from alpine goats during winter and summer feeding under climatic conditions of the Warmia and Mazury region. Milk from the winter season contained more protein, less vitamin A and over seven times less vitamin E than milk obtained in summer. In cheese from the winter season, the content of dry matter, fat, protein and vitamin A was lower when compared with cheese from the summer period. The content of total biogenic amines in cheese was almost twice as high in winter than in summer (1056.4 vs 567.6 mg/kg). Winter cheese contained more cadaverines and histamine than summer cheese. The content of tyramine and putrescine was comparable in cheese from both seasons and was higher than the level of histamine. Milk fat from milk obtained in winter contained more long-chained SFA and MUFA in comparison with the summer period. Fat from cheese produced in summer had a higher content of SFA, CLA and ALA, whereas cheese from the period of winter feeding contained more C16:0izo and C18:1. The content of hyper-and hypocholesterolemnic acids was comparable in milk and in cheese with a slightly smaller proportion of hyper-acids and a slightly higher proportion of hypocholesterolemnic acids during summer feeding of goats. In conclusion, it was found that the feeding season had a minor impact on the chemical composition of milk, although it significantly differentiated the chemical composition of rennet cheese produced from that milk and the health quality parameters of both products. Milk from winter feeding had a higher content of protein, whereas the chemical composition of cheese was more beneficial in winter as the content of dry matter, fat and protein was higher. The health properties of both products were more beneficial in summer, which was determined by the profile of fatty acids and the content of vitamin A. [ABSTRACT FROM AUTHOR]

The article deals with the problem of variability of spatial orientation and the position of the ship gun in time and the impact of this variability on the gun accuracy. In the paper three approaches to this problem are presented. Moreover, the conception of research is presented, which is aimed at verifying each of the approaches and selecting the solution that will guarantee the highest effectiveness of the gun. [ABSTRACT FROM AUTHOR]