A5057513821- Nutrition and Health Studies
- Meat and Animal Product Quality
- Agricultural economics and policies
- Genetic and phenotypic traits in livestock
- Health, Work, and Social Studies in Poland
- Animal Nutrition and Physiology
- Milk Quality and Mastitis in Dairy Cows
- Agriculture, Plant Science, Crop Management
- Animal Diversity and Health Studies
- Food Industry and Aquatic Biology
- Integrated Water Resources Management
- Ruminant Nutrition and Digestive Physiology
- Agriculture and Biological Studies
- Botany and Plant Ecology Studies
- Freezing and Crystallization Processes
- Aquaculture Nutrition and Growth
- Pharmacological Effects and Assays
- Bee Products Chemical Analysis
- Mercury impact and mitigation studies
- Probabilistic Statistics in Medicine
- Muscle metabolism and nutrition
- Infant Nutrition and Health
- Microbial Metabolites in Food Biotechnology
- Probiotics and Fermented Foods
- Rabbits: Nutrition, Reproduction, Health
University of Life Sciences in Lublin
2012-2022
University of Economics and Innovation
2011-2018
Instytut Środowiska Rolniczego i Leśnego Polskiej Akademii Nauk
1998-2007
The stability of the physico-chemical and sensory characteristics yoghurts during refrigerated storage is important for industry consumer. aim study was to evaluate nutritional value, microbiological quality, properties, structure natural probiotic made with addition sea buckthorn fruit mousse storage. In this study, we produced natural, organic superfoods, i.e., (Hippophae rhamnoides L.) mousse, using ABT-1 yoghurt starter culture based on Lactobacillus acidophilus LA-5, Bifidobacterium...
ABSTRACT The objective of this study was to compare the chemical composition and physicochemical quality meat mature slaughter horses (73 mares 58 geldings) sampled from longissimus dorsi (longissimus lumborum section [LL]) semitendinosus (ST) muscles. LL muscle characterized by significantly lower values electrical conductivity, temperature shear force; however, it showed a higher water‐holding capacity. Meat intramuscular fat (IMF) content, as result, calories, but contained less water...
The aim of the study was to determine effect age cows, i.e. subsequent lactation and stage lactation, on bioactive whey protein content in milk dairy cows six primary breeds kept Poland. In all cases significant correlations between lactoferrin concentration stated. Its gradually increased with course but changes this were highly dependent breed what indicated also by high interactions lactation.
Abstract The objective of the present research was to assess instrumental and sensory textural attributes lamb meat depending on cold storage ageing under vacuum. material included two skeletal muscles, i.e. semimembranosus (SM) rectus femoris (RF) from carcasses Uhruska lambs. age animals ranged 120 135 days. muscle influenced significantly shear force energy. However, lower higher score tenderness were observed 7 vs. 2 days only for SM. evaluated factors (ageing muscle) affected slightly...
The quality of two types traditional cheese manufactured in Podhale (southernmost region Poland), that is, Oscypek (regional PDO ) and Gazdowski (native product ‐ NTP ), was compared. appearance, sensory qualities, proximate composition intrinsic traits were evaluated. from mixed (sheep cow) milk received higher scores for texture, taste aroma than the made cow's milk. Furthermore, contained significantly more total solids protein, but less salt. Composition could be responsible its cohesive...
Growing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality health-promoting properties. Knowledge the genetic background characteristics taking on great importance, enabling selection based molecular markers. The increasing throughput techniques, in combination with an expanding bioinformatics infrastructure, leading continual improvement understanding mechanisms influencing meat quality. This has resulted identification polymorphic...
The objective of this work is to present the results current studies relating fattening, slaughter value and quality meat obtained from Polish local breeds. native pigs (Pulawska, Zlotnicka White Spotted) are characterized by lower meatiness (on average 10.53%) in comparison with other breeds i.e. Landrace (PL) Large (PLW). On one hand, commercial carcasses at R class level case Spotted (with 45.40%) (46.33%) U Pulawska breed 50.56%). PL belong E an 58.82%). intramuscular fat content 2.51%...