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The manuscript was prepared to conduct a thorough analysis and deepen the understanding of sustainable food production and diets within the context of the challenges posed by intensive agricultural practices and their environmental impacts, as well as their effects on human health. The rapid growth of the human population necessitates an increase in food production to meet nutritional needs. However, increasing the production of animal-derived products, which are significant protein sources, is likely to worsen undesirable consequences, such as global climate change, greenhouse gas emissions, and a larger carbon footprint. Traditional farming techniques also contribute to environmental contamination due to the use of synthetic fertilizers and pesticides. Transitioning to a sustainable food production model that addresses food needs while protecting consumer health and the environment is crucial. The challenge for the food industry and research centers is to find and develop the production of alternative sources of protein. In addition to the technological problems that must be solved, there is consumer education focused on healthy eating and overcoming psychological barriers related to the consumption of new foods. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the impact of various drying methods: freeze drying, vacuum drying, convection drying, and convection-microwave drying at microwave powers of 50 W and 100 W, along with process temperatures (40 °C, 60 °C, and 80 °C), on the drying kinetics, selected physicochemical properties of dried celery stems, and their grindability. The Page model was employed to mathematically describe the drying kinetics across the entire measurement range. Convection-microwave drying significantly reduced the drying time compared to the other methods. The longest drying duration was observed with freeze drying at 40 °C. The product obtained through freeze drying at 40 °C exhibited the least alteration in color coordinates, the highest antioxidant capacity, and the greatest retention of chlorophylls and total carotenoids. At a specific temperature, the quality of the product obtained from vacuum drying was slightly lower compared to that from freeze drying. The most substantial changes in the physicochemical properties of the dried product were observed with convection-microwave drying at a microwave power of 100 W. The drying method selected had a significant impact on the energy consumption of grinding, average particle size, and the grinding energy index of the dried celery stems; these parameters worsened as the drying temperature increased. The product with the best quality characteristics and disintegration parameters was achieved using freeze drying at 40 °C. [ABSTRACT FROM AUTHOR]

Meat preservation is necessary to prevent harmful changes caused by microbiological, chemical, and physical processes in order, among other things, to extend storage life. In this study, we investigated how the duration (4, 8, 12, and 24 h) and temperature (50 °C, 55 °C, 60 °C) of SV (sous-vide) treatment for horse meat influence the sensory properties and quality of m. longissimus thoracis specimens. The SV temperature and time of heat treatment demonstrated notable enhancements of most texture parameters. Increasing the duration of heat treatment from 4 h to 8, 12, and 24 h at all applied temperature values resulted in an improvement in the shear force, hardness, springiness, gumminess, and chewiness of horse meat (however, the differences were not statistically significant in every case). Increasing the duration of heat treatment from 4 to 24 h, but only at a temperature of 60 °C, improved the scent (intensity and desirability) and flavor desirability. Multiple regression analysis showed that many texture parameters could be effectively described by the cooking time and process temperature. The most accurate representation of the empirical data (R2 > 0.903) was attained for adhesiveness, springiness, gumminess, and chewiness, which exhibited the highest coefficients of determination. [ABSTRACT FROM AUTHOR]

The primary objective of this investigation was to assess the influence of high hydrostatic pressure (HHP) and the duration of cold storage on the physicochemical, technological, and sensory attributes as well as the nutritional composition and shelf life of meat. The experimental framework involved utilizing samples derived from the semimembranosus muscle of pork. Each muscle obtained from the same carcass was segmented into six distinct parts, with three designated as control specimens (K) and the remaining subjected to vacuum packaging and subsequent exposure to high hydrostatic pressure (200 MPa at 20 °C for 30 min). Comprehensive laboratory analyses of the meat were conducted at 1, 7, and 10 days post slaughter. The meat was cold-stored at +3 ± 0.5 °C. The findings of the study elucidated that the application of high hydrostatic pressure exhibited a favorable impact on the extension of the raw meat's shelf life. The tests showed a significant (p < 0.05) decrease in the total number of microorganisms compared to the control sample after 7 (K: 4.09 × 105, HHP: 2.88 × 105 CFU/g) and 10 (K: 7.40 × 105, HHP: 2.42 × 105 CFU/g) days of cold storage. It was also found that using HHP increased the pH value after 1 (K: 5.54, HHP: 5.77) and 7 (K: 5.60, HHP: 5.87) days of storage. [ABSTRACT FROM AUTHOR]

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Background. Cooling and freezing are the most popular methods of meat and fat preservation. During cooling low temperatures do not destroy the structure of meat and fatty tissue or cause big changes in their quality. The freezing of meat and fat causes changes in their quality, which are directly connected with the freezing process followed by frozen storage. The aim of the study was to analyse changes in selected physicochemical properties of horse meat and fat during cold and frozen storage. Material and methods. Samples of the longest dorsal muscle and neck fat collected from 16 horse semi-carcasses were used as the research material. One batch of the meat samples was subjected to laboratory analyses after 48 and 120 h of cold storage. The other three batches were frozen and stored for 1, 3 and 6 months at a temperature of -22°C. Results. The extension of frozen storage of horse meat to 3 months (directly after defrosting) caused colour brightening and reduced thermal dripping, in comparison with the cold-stored raw material. Further extension of storage to 6 months decreased the meat quality by darkening its colour and caused greater thawing dripping (no statistically significant differences) with simultaneous improvement of thermal dripping. There were statistically significant differences both in peroxide and acid values for cold-stored and frozen neck fat. The values increased during freezing and frozen storage. Conclusions. The study showed that the time of cold and frozen storage determined physicochemical properties of horse meat and fat. Therefore, it seems appropriate to conduct further research on changes in physicochemical properties of horse meat and fat stored under cooling conditions in modified atmosphere. [ABSTRACT FROM AUTHOR]

The objective of the study was to determine the effect of the slaughter age of horses on the course of changes taking place in their fat during frozen storage. Samples of the cervical fat from horse carcasses were analysed. The animals were divided into three age groups: foals (age up to 2 years), young horses (age older than 2 up to 10 years) and old horses (age over 10 years). The research comprised 25 carcasses of foals, 38 carcasses of young horses, and 40 carcasses of old horses. The physicochemical properties of the cervical fat clearly depend on the age of the animals. The statistically significant differences were reported for the brightness of the fat's colour between all the age groups of animals. The cervical fat derived from the carcasses of the foals was the brightest, both for the material stored in the cold and frozen conditions. With age the brightness of the cervical's colour has changed from light cream to orange in the group of old horses. In the case of the cervical fat stored both in the cold and frozen conditions, statistically significant (p ≤ 0.01) differences were reported in the values of the peroxide and acid number (reflecting the hydrolytic and oxidative changes) in the foals and old horses groups. The unfavourable changes in the cervical fat proceeded most intensively in tallow received from foals and it determines the suitability of this material for a shorter long-term frozen storage. The cervical fat obtained from the oldest animal carcasses was characterised by the lowest amount of free fatty acids and peroxides, slower rate of oxidation and enzymatic hydrolysis, which indicates the possibility of a long frozen storage of this fat. [ABSTRACT FROM AUTHOR]

The studies corroborate current prevalence of ochratoxin A (OTA) in selected foods available in trade in Poland in Podkarpacie province. They also proved the presence of ochratoxin A (OTA) in products for infants and young children and they have shown that both the average (0.96 µg·kg-1) and maximum (1.50 µg·kg-1) examined content of mycotoxins in maize porridge samples exceeded the allowable concentration of 0.50 µg·kg-1. The maximum content of OTA, which was 1.50 µg·kg-1, exceeding the acceptable level, was also shown in 14.28% of the samples of milk. In the analysed foods maximum ochratoxin A (OTA) concentration was at 1.50 µg·kg-1 and it exceeded the allowable concentration (0.50 µg·kg-1) by three times. Other tested samples did not exceed the permissible concentration of OTA. [ABSTRACT FROM AUTHOR]

The aim of this paper was to analyse the changes in the sensory properties of horse meat during the frozen storage. Samples of the longest dorsal muscle from horse carcasses were tested. The animals were divided into three age groups: foals (of age till 2 years), young horses (of age from above 2 till 10 years) and old horses (of age above 10 years). The research was performed on 25 carcasses of foals, as well as 32 carcasses of young horses and 45 carcasses of adult horses. The age of horses determines the sensory properties of the material obtained. The best results have been received in the case of foal meat. The freezing process and frozen storage contribute to the improvement of sensory properties of horse meat in all age groups, however, they do not neutralize the differences resulting from the age of the animals. [ABSTRACT FROM AUTHOR]