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The aim of this study was to determine the effect of Virginia fanpetals (Sida hermaphrodita) silage on the fatty acid profile and the content of selected nutrients and vitamins in the Longissimus lumborum (LL) and Semimembranosus (SM) muscles of young bulls. Forty Polish Holstein-Friesian bulls aged 16 months were assigned to four dietary treatments (n=10) and were fed different types of silage during a 7-month fattening period. The proportion (g/kg dry matter) of silage in the diets was as follows: (1) grass silage (GS) (600); (2) Virginia fanpetals silage (VFS) (600); (3) VFS (300) and GS (300); and (4) VFS (300) and maize silage (MS) (300). Silage was supplemented with concentrate at 400 g/kg DM in each diet. The animals were slaughtered at the end of the fattening period. The intramuscular fat (IMF) of bulls fed GS had the highest (P

An attempt was made to identify technological solutions that would improve the quality of products from the meat of Holstein-Friesian (HF) bulls, with particular emphasis on standardising the quality of the longissimus lumborum (LL) and semimembranosus (SM) muscles. Marinating (Mar) and grilling (Grill) were used in combination with the sous vide (SV) method. The effects of the type of muscle (LL or SM) and the applied treatments (SV, SVMar, and SVGrill) on the yield, colour, maximum shear force (WBSF), tenderness, juiciness, and aroma intensity of grilled and marinated meat were determined. The applied treatments had a significant influence on the meat yield (p < 0.001), WBSF (p < 0.001), tenderness (p < 0.01), and juiciness (p < 0.05) assessed in sensory evaluation. Additional treatments supported the optimisation of the aroma and taste of LL and SM and reduced the WBSF. The SVMar method optimised the beef’s tenderness, and therefore, it can be recommended for preparing meat from HF bulls for consumption.

The aim of this study was to determine the influence of age and sex on carcass characteristics and the chemical composition of the longissimus thoracis et lumborum (LTL) muscle in wild boars (Sus scrofa). Carcass quality parameters varied significantly depending on age and sex, whereas the protein and collagen contents in the muscle were affected by animal age. The carcasses of male yearlings and adults were characterised by the highest processing suitability, which can be attributed to the highest percentage of lean meat in the carcass and a moderate fat and bone content. A higher fat content was found in carcasses of females from all age groups, and a lower bone content was found in yearlings and adult females. The protein content was the highest in the LTL muscle of adult boars, and the collagen content was the highest in piglets; thus, the chemical composition of the muscle was most desirable in adult wild boars and least desirable in piglets.

The study was undertaken to investigate the effect of muscle, thermal treatment, and ageing on the beef quality. The longissimus lumborum (LL) and semimembranosus (SM) muscles were taken from Holstein–Friesian young bull carcasses then subjected to steam-cooking and sous-vide after 9 and 14-d wet ageing. It was shown that characteristics of cooked beef were the most significantly affected by thermal treatment method. Using sous-vide provided beef with lower shear force and cooking loss values, darker, and more red colour and more beneficial sensory quality. LL and SM muscles showed a similar quality when subjected to the same thermal treatment method after the same ageing time. It is possible to obtain juicy and tender beef from Holstein–Friesian bulls after 9-d ageing and sous-vide treatment.

The aim of the study was to investigate the influence of temperature and time combination on the quality of pikeperch fillets and to propose settings which allow high nutritional quality fish fillets to be obtained. The material for the study consisted of 24 farmed pikeperch (Sander lucioperca) fillets, which were evaluated raw and after sous vide (SV) cooking proceeded at 65 °C for 45 min (SV65), 75 °C for 20 min (SV75), and 90 °C for 10 min (SV90). The chemical composition was affected by SV procedure; SV90 was similar to raw samples in terms of moisture, protein, and fat content, whereas SV65 differed the most. Carnosine contents decreased in all SV samples compared with raw ones, and anserine only decreased in SV90. There were no differences in terms of fatty acid composition (% of total) between SV and raw samples. In SV75 and SV90 total viable counts, Enterobacteriaceae, Enterococcus sp., and Staphylococcus sp. were reduced below a detection level but not in SV65. These samples also showed a better sensory quality than SV65. Therefore, SV75 and SV90 might be recommended for pikeperch fillets preparation, taking into account safety and nutritional aspects.

The aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine semimembranosus muscles’ (n = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two different marinades. The application of marinating changed the fatty acid composition in sous-vide beef. The sum of saturated fatty acids (SFA) and n-6/n-3 ratio decreased. However, the sum of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), including n-6 and n-3, increased in marinated sous-vide beef, while a proportion of conjugated linoleic acid (CLA) and arachidonic acid (AA) decreased. The concentration (mg/100 g) of the sum of SFA and CLA in sous-vide beef was unaffected by marinating; however, the treatment significantly increased the sum of MUFA, PUFA, n-6 fatty and n-3 fatty acid concentrations. Using marinades containing canola oil and spices prior to the sous-vide treatment of beef was effective in improving its fatty acid composition.

The aim of this study was to determine the effect of Virginia fanpetals (Sida hermaphrodita) silage on carcass and beef quality characteristics. Forty Polish Holstein-Friesian bulls aged 16 months were assigned to 4 dietary treatments (n=10) and were fed different types of silage during a 7-month fattening period. The proportion (g/kg dry matter) of silage in the diets was as follows: (1) grass silage (GS) (600); (2) Sida silage (SS) (600); (3) SS (300) and GS (300); and (4) SS (300) and maize silage (MS) (300). Silage was supplemented with concentrate at 400 g/kg DM in each diet. The animals were slaughtered at the end of the fattening period. Silage type had no significant effect on BWG or feed to gain ratio. The carcasses of bulls fed Sida silage and maize silage received higher scores for conformation than the carcasses of bulls fed grass silage (P

This study focused on comparing slaughter yield, proximate composition, and fatty acid profiles of meat from wild vendace, Coregonus albula L. caught in natural conditions (lakes; group W) and from cultured vendace reared on formulated feed in recirculating systems (group C). The slaughter yield of gutted vendace (group C) was approximately 2% higher that the value determined in group W (P ≤ 0.05). Carcasses of cultured fish contained 2.5 times more fat in comparison to fish from group W (11.12 vs 4.86%), which was compensated for by water content. No differences in protein content were noted among groups (P > 0.05). The relative combined share of monounsaturated fatty acids (MUFA) in carcasses of fish from group C were significantly higher (49.98 vs 31.53% of total fatty acids (tFA)); however, the share of polyunsaturated fatty acids (PUFA), including n-3 PUFA, was lower at 18.55 vs 24.71% tFA and 8.36 vs 14.89% tFA (P ≤ 0.05), respectively. As a result of these lipid content values, the levels of the eicosapentaenoic (EPA; 20:5n-3) and docosahexaenoic (DHA; 22:6n-3) acids and n-3 PUFA and PUFA, expressed in mg 100 g−1 carcass, in cultured vendace carcasses were significantly higher than those in the meat of wild vendace.

This study analysed carcass features and the chemical composition of semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles from farmed-raised fallow deer (Dama dama L.) bucks (n = 8). Mineral contents and fatty acid composition were also determined in the muscles and the fulfilment of the demand for minerals was calculated for adults. Dressing percentage was 55.2%, whereas the proportions of round, shoulder and loin were 38.4%, 15.5% and 14.4%, respectively. The highest content of meat tissue was found in round, followed by loin. There were no differences in moisture, fat, protein or ash contents between SM and LTL muscles, however differences in mineral contents and fatty acid composition were noted and affected the concentration of nutrients. Meat from farmed-raised fallow deer is a good source of iron and copper in the human diet and may be recommended as a part of a healthy diet.

The aim of the study was to compare the effects of microwave and sous-vide cooking on chemical composition, including fatty acid composition, colour, and microbial and eating quality of fillets produced from wild-living pikeperch. Skinned fillets were sous-vide (SV)-cooked at 65 °C for 40 min. or cooked in a microwave oven (M) at 539 W for 3 min. Generally, cooking decreased moisture and increased protein contents in SV and M, and increased fat content in SV. Cooking increased lightness and yellowness while decreasing redness of fillets, but there were no differences between SV and M. SV fillets showed a significantly higher cooking loss than M samples. SV and M samples showed a similarly high sensory and microbial quality, although microwave cooking was more effective in total viable bacteria counts reduction. Similar fatty acid proportions and concentrations were noted in M and SV fillets, suggesting that both methods preserved well fatty acids in pikeperch meat tissue.

Computer vision systems (CVS) are applied to macro- and microscopic digital photographs captured using digital cameras, ultrasound scanners, computer tomography, and wide-angle imaging cameras. Diverse image acquisition devices make it technically feasible to obtain information about both the external features and internal structures of targeted objects. Attributes measured in CVS can be used to evaluate meat quality. CVS are also used in research related to assessing the composition of animal carcasses, which might help determine the impact of cross-breeding or rearing systems on the quality of meat. The results obtained by the CVS technique also contribute to assessing the impact of technological treatments on the quality of raw and cooked meat. CVS have many positive attributes including objectivity, non-invasiveness, speed, and low cost of analysis and systems are under constant development an improvement. The present review covers computer vision system techniques, stages of measurements, and possibilities for using these to assess carcass and meat quality.

The aim of the study was to investigate the effect of ageing (9 and 14 days) on beef obtained from Polish Holstein-Friesian bulls (n = 24) fed different dietary treatments containing the addition of herbal preparations (treatments: control, one and two herbal preparations). Between the 9th and 14th day of ageing, moisture and expressible water contents, Warner–Bratzler Shear Force (WBSF) and intensity of untypical taste significantly decreased, whereas redness, yellowness, chroma, intensity of meat aroma and tenderness increased. Interactions between ageing and dietary treatment on pH, expressible water, cooking loss and WBSF were noted. Using two herbal preparations in a dietary treatment enabled to obtain 9-days aged beef with similar tenderness as compared with 14-days aged beef from the control treatment. Therefore, it is possible to decrease the ageing time of beef by using a well-designed dietary treatment.

The aim of this study was to investigate the course of glycogenolysis, ATP breakdown and fragmentation of myofibrillar proteins in the semitendinosus muscle of a progeny of Limousin×Holstein-Friesian (LMx) and Charolaise×Holstein-Friesian (CHx) (bulls and steers) and to describe the changes in the above parameters over time and its relationship with beef texture. The hypothesis that beef from bulls and steers of different crossbreeds required the same ageing time to achieve satisfactory tenderness was also tested. Cattle crossbreeding did not affect the amount of muscle glycogen, and castration did not differentiate it until 3 h post-mortem. The interaction between crossbreeding and castration was found, and the highest shear force values were observed in CHx bulls, whereas the lowest was in CHx steers. Beef obtained from CHx was found to be more predestined to short ageing, and LMx required longer ageing to achieve good tenderness. The R-values more strongly influenced subsequent beef texture than pH values.

The study was aimed at determining the effects of the rearing system and intensity of fattening on beef physicochemical properties and sensory quality, fatty acid composition, and mineral compounds and vitamins concentration. The study was conducted using meat from 38 young, crossbred bull calves, which were reared with nurse cows (C) or were fed milk replacer (R). In the study, intensive (Int) or semi-intensive (SInt) fattening system were applied. The bulls were slaughtered at the age of 560 days and samples of the longissimus lumborum (LL) muscle were collected. Meat from C bulls was juicier (p < 0.05) and had a higher concentration of conjugated linoleic acid (CLA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), as well as zinc (Zn), iron (Fe), and α-tocopherol, compared with meat from R bulls. The Int system resulted in the intramuscular fat (IMF) content increase (p < 0.01) and reduced shear force (p < 0.05), compared with the SInt system. Meat from Int bulls had a better eating quality and a higher monounsaturated fatty acid (MUFAs), Zn, and Fe; however, it had a lower proportion of polyunsaturated fatty acids (PUFAs) and α-tocopherol concentration than meat obtained from SInt bulls.

This study was conducted to determine the optimal blooming time in beef muscles based on &Delta, E, and to analyze the effects of muscle type and ageing time on beef color and blooming. Beef color was determined on freshly cut longissimus lumborum (LL, n = 8) and semimembranosus (SM, n = 8) muscles on days 1, 9, and 14 of ageing during 60 min blooming at 5 min intervals. It was found that &Delta, E0, representing the difference in color between freshly cut muscles and subsequently analyzed samples, supported the determination of the optimal blooming time, which varied across ageing times (15, 20, 25 min for the LL muscle, and 10, 15, 20 min for the SM muscle on days 1, 9, and 14 of ageing, respectively). Beef color was affected by both muscle type and ageing. The values of color parameters increased between days 1 and 9 of ageing. The results may have practical applications because beef should be presented to consumers and restaurant owners approximately 25 min after cutting, when its color has fully developed.

Meat, including beef, is a rich source of minerals in the human diet(1,2). However, different thermal treatments might affect minerals concentration in beef and thus its nutritional value. The aim of the study was to determine the degree of coverage of the demand for minerals by consuming 100 g of steam-cooked and sous-vide beef. Material for the study were semimembranosus muscles (n = 12), cut into 2.5 cm thick steaks, which were subjected to steam cooking to obtain 75°C in geometric centre and sous-vide treatment at 60°C for 4 h. The content of minerals was analyzed by flame atomic absorption spectrometry method (flame:acetylene-air). Percentages of the recommended daily allowance (RDA) of Ca, Cu, Fe, Mg, Zn and the adequate intake (AI) of Mn, K, Na in 100 g of thermal processed beef were determined for adults (males and females, aged 19–50 years) and for children (aged 4–8 years) based on the Institute of Medicine, National Academies, recommendations. The concentration of Ca, Fe, Zn, and Cu was higher in steam-cooked beef, whereas Na and K in sous-vide beef. Thermal processes beef was very good source of Zn and Fe; 100 g of steam-cooked beef satisfied 119% of Zn RDA for children, 54% for males and 74% for females, whereas sous-vide beef 101%, 46% and 63%, respectively. A portion of steam-cooked beef provided 32% of Fe RDA for children, 40% for males and 18% for females, whereas sous-vide beef 21%, 26% and 11%, respectively. The steam-cooked meat was also relatively good source of Cu and provided from 12% RDA (males and females) to 25% (children), whereas sous-vide beef from 10% to 20%, respectively. Thermal processed beef was moderate source for Mg (from 4 to 13% of RDA) and K (from 7 to 9% of AI) and poor source of Ca (up to 0.5% of RDA), Mn (up to 0.3% of AI) and Na (up to 3% of AI). Daily requirements for minerals were satisfied to higher degree by a 100 g portion of steam-cooked beef, which was caused by lower cooking loss than sous-vide samples.

Heat-processed foodstuffs are a rich source of Maillard reaction products (MRPs) in the daily human diet. Although MRPs favourably affect the colour and flavour of heat-processed foods, they also have an impact on nutritional value and safety. Some MRPs (e.g. 5-hydroxymethylfurfural) may be toxic, mutagenic or carcinogenic and their presence in food has been studied extensively due to possible negative health effects(1,2). There is a general scarcity of published information on 5-hydroxymethylfurfural (HMF) concentrations in meat products.This study analysed whether there are differences in the concentrations of HMF between smoked pork tenderloins previously cured with the addition of glucose, saccharose or maltodextrin at concentrations of 0.5, 1.0 or 1.5% (including the control trial without sugar). Material for the tenderloin production consisted of longissimus dorsi muscles collected from 20 porcine carcasses. Colour parameters of the external surface (CIE L*a*b* system) and the content of water and 5-hydroxymethylfurfural were determined. The HMF content was analysed with reversed-phase high-performance liquid chromatography (RP-HPLC).The type of sugar used for curing had a significant impact on the amount of HMF formed in the product. The highest HMF content was found in the tenderloins cured with saccharose (it was about three-fold higher than the control trial and trials with glucose or maltodextrin). The formation of HMF was influenced not only by the type but also by the concentration of carbohydrates. Higher concentrations of glucose and maltodextrin resulted in a slight increase in the HMF content in the product (P > 0.05), while a higher concentration of saccharose produced a very pronounced HMF content increase (P < 0.05). Furthermore, tenderloins cured with a 2% carbohydrate addition were characterized by a lower water content (P < 0.01) and a darker surface colour (P < 0.01) compared to tenderloins with a lower carbohydrate addition. The results indicate the clear impact of technological additives on the HMF content of tenderloins. Conducting studies on the HMF in meat products is fully justified due to the relatively high HMF contents observed in the experiment (approximately 20–23 mg/kg), which were comparable to products such as bread or fruit jams.

Meat semi-finished products that are portioned or not, meat with the addition of a different composition of spices and oil are a common element of the commercial offer in the convenient ready to cook food segment. During the refrigeration storage in this complex system of meat, oil and spices, there is a number of physicochemical changes, including hydrolytic and oxidative changes of the oil(1). The products of these reactions become integral components of the meat subjected to heat treatment. As a result of heating, secondary oxidation products of lipids may be formed which constitute a serious health risk(2). The study was aimed at determination of the effect of spices containing antioxidants and sulfur-organic compounds on hydrolytic and oxidative changes in the oil that formed the base of the marinade in which meat was kept. Pork neck was minced and formed into burgers (250 g), rapeseed oil (120 g) and spices (5 g) were used. Four research groups were analyzed meat / oil / spices system with rosemary, oregano, garlic or onion. Oil samples were collected on the third, fifth and eighth day of refrigerated storage. The control sample was the oil from the meat / oil system only. The quality of the oil was evaluated on the basis of the acid value, peroxide value and TBARS index. In the oil with onion, garlic, rosemary and oregano the hydrolytic changes on the 8th day of storage were significantly lower compared to the control. On the basis of the average peroxide value in oil marinades with the addition of rosemary and oregano, significantly lower values of this indicator were found when using rosemary (3.61 meq O2/kg) in comparison with oregano (6.01 meq O2/kg). The average of TBARS index in marinade with onions and garlic was lower by 31% and 48%, respectively. Also the use of rosemary and oregano was effective in blocking the formation of secondary oxidation products (rosemary even three times higher than that of oregano).

Meat and meat products are one of the most relevant food groups in the human diet due to high content of protein. Meat from wild animals is considered a delicacy and commands a high price compared to other sorts of meat. Due to the characteristic sensory properties (taste), lower fat and cholesterol contents and higher share of polyunsaturated fatty acids (PUFA) a growing interest of this meat is noted(1,2).The aim of the study was to compare fatty acid profile in wild boars muscles depending on the feeding grounds.The research material consisted of 37 samples of wild boars (Sus scrofa) muscles from three different regions in Poland: Warmia and Mazury, Podlasie and Silesia. The fat was extracted from the muscle samples by the Folch method. The fatty acid (FA) composition was determined after the acids were trans-methylated according to the Peisker method. Chromatographic separation was performed using an Agilent Technologies 7890A gas chromatograph with a flame-ionization detector (FID).The average share of sum of saturated fatty acids (ΣSFA) in wild boars fat from Warmia and Mazury, Podlasie and Silesia regions were 41.5%, 39.6% and 38.8%, respectively. In wild boars fat from Silesia the highest share of sum of monounsaturated fatty acids (ΣMUFA) was found (46.9%), while in wild boars fat from Warmia and Mazury, Podlasie it accounted for: 44.4% and 39.9%, respectively. A similar share of ΣPUFA (approx. 14%) was determined in wild boars fat from Warmia and Mazury, and Silesia region, whereas in those from Podlasie region ΣPUFA accounted for approx. 12%.Meat fat from wild boars is a valuable source of fatty acids with a beneficial impact on human health. However, the fatty acids profile depends of the region, which indicated the predominant influence of the animal's feed on FA composition of meat fat.

The aim of the study was to identify the effect of marinating meat on selected quality determinants. Fifty-four pork samples were prepared from longissimus dorsi muscles, each 2.5-cm-thick; they were subsequently marinated for 24 hours (n = 12) and control samples were also prepared (n = 6). The following marinades were used: base marinade (M) whose ingredients included a mixture of herbs and condiments (salt, pepper, juniper berries, rosemary, bay, pimento, garlic) and 3 liquid marinades obtained by adding to the base marinade of apple cider vinegar (MV), light beer (MB) and buttermilk (MM). In the samples pH, marinade absorption, drip loss, cooking loss, WBSF and tenderness by sensory assessment were measured(1,2).The pH value of the material used for the study was 5.8 ± 0.02. The use of the base marinade increased the pH to 6.37 ± 0.03, whereas the liquids used in the marinades decreased the pH to 5.5 ± 0.05. Marination resulted in an increase in the material weight by 2.87 ± 0.05% (MB), 4.45 ± 0.07% (MM), 0.87 ± 0.03% (M). The addition of vinegar resulted in exuding meat juice and a decrease in the material weight by 2.53 ± 0.06% (MV). Using the base marinade reduced drip loss (0.53 ± 0.01%) compared with the control (1.37 ± 0.03%). Sour marinade (MV) increased cooking loss by 18% compared to the control, the MB and MM marinades did not affect this parameter significantly, and the base marinade had a significant effect on reducing cooking loss by 24%. Each of the marinades used had a significant effect on reducing the maximum shear strength by 31% (liquid marinades) and by as much as 46% – base marinade. This relationship was confirmed in a sensory assessment, where higher notes for tenderness were given when base marinade (9.2 ± 0.3pts), marinade with buttermilk (8.1 ± 0.2pts), and marinades with vinegar and beer (7.3 ± 0.3pts) was used compared with control samples (5.7 ± 0.4pts).This study has shown a beneficial effect of the marinades on the tenderness of the products. The most beneficial effect on the quality determinants under study was exerted by the base marinade, which consisted of herbs and condiments only.

The aim of this study was to determine the effects of rearing system and feeding intensity on the fattening performance and slaughter value of 38 young crossbred bull calves. The calves were raised naturally with nurse cows (NC) or were fed milk replacer (MF) until 150 days of age. During the rearing period the NC calves were healthier and had higher average daily gain (by 0.15 kg) compared to the MF calves. After a 30-day transition period, the animals were fattened in intensive (I) and semi-intensive (SI) systems from 181 to 560 days of age. During the fattening period, the bulls were fed ad libitum a total mixed ration (TMR) composed of grass silage and concentrate. The concentrate to silage ratio, on a DM basis, was 25:75 (SI) and 40:60 (I). The MF calves had lower BW at the end of the fattening period compared to the NC calves but the rearing system had no effects on daily gain during the fattening period. Compensatory growth was not observed during fattening. During the fattening period, a higher proportion of concentrate in the ration contributed to higher feed intake, higher feed efficiency and more desirable carcass characteristics. Three-rib cuts from the carcasses of the I bulls had significantly (P

The aim of the study was to determine effects of four commercial marinades on the colour, tenderness, cooking loss and sensory characteristics of semimembranosus beef muscles before and after sous-vide (SV) treatment. Muscles (n = 24) were marinated using Odessa (O; red pepper, garlic, onion), Mexico (M; red pepper, tomato), Old Polish (OP; pepper, garlic), and Bordeaux (B; pepper, red pepper, garlic) marinades for 24 h at 4 °C. Marinades uptake ranged from 3.3% (M) to 4.4% (B). Marinating and SV significantly affected all colour parameters. In SV beef, the highest values of L* were noted in OP and O samples, whereas the highest a* and b* values in M samples. Overall, marinating reduced (P < 0.05) cooking loss (34.6%) and shear force (19.5%). The use of marinating prior to SV treatment beneficially affected taste, tenderness and juiciness of beef. OP marinade allowed to obtain beef steaks with the best sensory quality and the lowest shear force.

The aim of this study was to determine the influence of age and gender on the chemical composition, colour, texture and sensory attributes of wild boars meat (Sus scrofa, n = 48). The animals were analysed in 6 groups (n = 8), differed in age (piglets below 1 year, yearlings 1–2 years, and adults over 2 years) and gender (male and female). Protein content in raw meat was affected by age, whereas in roasted meat by animals gender. Colour parameters, excluding lightness, were affected by animals age and values of a*, b* and C increased along the animal age. Roasted meat from piglets showed the lowest hardness and chewiness in TPA test, however shear force was similar for piglets and yearling, yet lower than adults. Age affected sensory quality of roasted meat and meat from yearlings was scored higher than from adults. The results of the study clearly indicate the predominant influence of wild boar age over gender on the meat quality.

The aim of the present study was to investigate the effect of thermal treatment methods, such as microwave cooking, steaming, and shallow pan-frying on fatty acids composition in northern pike fillets. All methods of thermal treatment increased fat content in the fillets. Microwave cooking decreased the proportion of saturated fatty acids and increased the proportion of total, n-3, and n-6 polyunsaturated fatty acids as compared with fresh fillets. Steam cooking did not affect the proportion of saturated, monounsaturated, and polyunsaturated fatty acids, whereas pan-frying significantly increased the proportion of monounsaturated and n-6 polyunsaturated fatty acids. All cooked fillets, regardless of the thermal treatment used, had acceptable n–6/n–3 ratio; however, microwave cooking enabled fish products to obtain more beneficial n-6/n-3 ratio than frying. Due to high polyunsaturated fatty acids content and low n-6/n-3 ratio, microwave cooking may be recommended for preparing wild pike fillets in ...

The aim of the study was to investigate the effects of northern pike origin (wild vs. farmed) and sex (female vs. male) on chemical composition, including fatty acids, and technological properties ...

This study was conducted to evaluate animal performance, carcase characteristics and meat quality of young bulls and steers (Charolais × Holstein-Friesian), fattened until 15 and 18 months of age. One half of 40 young bulls were castrated at 2 or 3 weeks of age. Starting at 7 months of age, they received grass silage supplemented with concentrates. At the end of the fattening period, the animals were slaughtered, and carcase quality and the quality of meat from Musculus longissimus thoracis (MLT) were evaluated. Bulls had a higher carcase dressing percentage, and their carcases had higher lean meat content than steers. MLT from steers had higher intramuscular fat (IMF) content (by 0.89%); it was less tough, more tender and palatable. IMF from bulls had higher concentrations of polyunsaturated fatty acids (PUFAs) and a higher n-6/n-3 PUFA ratio than IMF extracted from steer meat. Older animals had higher carcase quality than those slaughtered at 15 months of age, and slaughtering at a later age had no negative influence on meat quality.