Wyniki wyszukiwania - Biblioteka Nauki

1

The effect of pepper (Capsicum annuum L.) and rosemary (Rosmarinus officinalis L.) on pork quality

100%

Smiecinska K.

|

tom 20

|

nr 2

2

Aktualny stan produkcji oraz spożycia mięsa wołowego w Polsce na tle Europy i świata

100%

Smiecinska K.

|

2017

|

nr 10

3

Fattening results and slaughter quality of young bulls fed different diets in the last four months before slaughter

63%

Smiecinska K. , Wajda S.

|

nr 2

4

Jakosc miesa krow zaliczonych w klasyfikacji poubojowej EUROP do roznych klas

63%

Smiecinska K. , Wajda S.

|

tom 15

|

nr 3

57-66

PL

Badania przeprowadzono na tuszach krów rasy czarno-białej zaliczonych do klasy uformowania - R (5 szt.), O (13 szt.) i P (3 szt.) oraz do klas otłuszczenia – 2. (6 szt.), 3. (5 szt.) i 4. (8 szt.) w systemie EUROP. Na próbkach pobranych z mięśnia najdłuższego grzbietu oceniono podstawowy skład chemiczny oraz właściwości fizykochemiczne i sensoryczne. Badania wykazały, że masa półtusz krów w klasie R była o 20 kg większa niż w klasie O i o około 50 kg większa niż w klasie P. Procentowy udział suchej masy i białka ogółem w mięsie był zbliżony, a tłuszczu istotnie więcej było w mięsie z tusz klasy O i P niż w mięsie z tusz klasy R. Mięso z tusz analizowanych klas miało zadawalające wartości pH (od 5,69 do 5,73) i podobną barwę, a stwierdzono jedynie większy wyciek soku z mięsa pochodzącego z tusz klasy O. Mięso ze wszystkich klas uzyskało zbliżoną ocenę punktową za kruchość i soczystość. Wraz ze wzrostem klasy otłuszczenia tusz wystąpił wzrost masy półtusz o około 10 kg. W ocenie składu chemicznego stwierdzono jedynie większą procentową zawartość białka ogółem w mięsie z tusz klasy 3. niż w mięsie z tusz klasy 2. oraz znaczący wzrost ilości tłuszczu i większą marmurkowatość w mięsie z tusz klasy 4. niż w mięsie z tusz klasy 2. i 3. Odczyn mięsa był zbliżony w analizowanych klasach otłuszczenia (od 5,81 do 5,88), najciemniejszą barwę miało mięso z tusz klasy 4., a mięso z tuszn klasy 2. uzyskało najwyższe oceny za soczystość.

EN

The investigations were performed on carcasses of Black-and-White cows classified according to the official EUROP system into conformation classes R (5 carcasses), O (13 carcasses), and P (3 carcasses), as well as into fat classes 2 (6 carcasses), 3 (5 carcasses), and 4 (8 carcasses). The basic chemical composition of meat and its physicochemical and sensory properties were determined based on the samples collected from m. longissimus dorsi. The investigations showed that the weight of cow half-carcasses classified into class R was approximately by 20 kg and by 50 kg bigger than the weight of half-carcasses classified into class O and P, respectively. The percentage content of dry matter and total protein in meat was comparable in the meat of all the carcasses, but the meat from carcasses of classes O and P contained significantly more fat than the meat from carcasses of class R. The pH values of the meat from the investigated carcasses showed satisfactory pH values (5.69 to 5.73) and similar colours; only a higher exudation of meat juices was found in the meat of the carcasses of class O. The meat of all the quality classes was scored similarly for its tenderness and juiciness. Along with the grade rise in the fat class, the weight of carcasses increased by approximately 10 kg. While analysing the chemical composition of meat, it was found that the percentage content of total protein in the meat from carcasses of class 3 was higher compared to carcasses of class 2. Furthermore, the content of fat and the marbling increased significantly in the meat from carcasses of class 4 compared to carcasses of class 2 and 3. The pH values of meat were similar in all the fat classes analysed (5.81 to 5.88). The colour of the meat from carcasses of class 4 was the darkest, and the meat from carcasses of class 2 received the highest scores for its juiciness.

5

Wyniki opasu i wartość rzeźna jałówek rasy cb i jałówek mieszańców uzyskanych z krzyżowania krów rasy cb z buhajami limousine

63%

Smiecinska K. , Wajda S.

|

nr 4

6

Wartosc rzezna jalowek o roznym genotypie

63%

Smiecinska K. , Wajda S.

|

tom 44

|

nr 2

7-13

7

Effect of selected technological factors on the sensory quality of smoked pork tenderloin

63%

Smiecinska K. , Chwastowska I.

|

nr 3

8

Istota i znaczenie dobrostanu bydła mlecznego

63%

Denaburski J. , Smiecinska K.

|

2006

|

nr 02

9

Udzial elementow zasadniczych w tuszach krow rasy polskiej holsztynsko-fryzyjskiej odmiany czarno-bialej zaliczonych do roznych klas uformowania i otluszczenia w systemie klasyfikacji EUROP

63%

Smiecinska K. , Wajda S.

|

2007

|

tom 03

|

nr 1

115-121

10

Wplyw liczby odchowanych prosiat na wartosc rzezna loch pierwiastek

63%

Smiecinska K. , Wajda S.

|

tom 47

|

nr 1

7-14

11

Badania wspolzaleznosci pomiedzy wybranymi cechami fizykochemicznymi i sensorycznymi miesa jalowek o roznym genotypie

63%

Smiecinska K. , Wajda S.

|

tom 42-43

119-127

12

Slaghter quality of fatteners slaughtered at different live weights

51%

Wajda S. , Winarski R. , Smiecinska K.

|

nr 2/2

13

Slaughter value, meat quality, creatine kinase activity and cortisol levels in the blood serum of growing-finishing pigs slaughtered immediately after transport and after a rest period

51%

Smiecinska K. , Denaburski J. , Sobotka W.

|

nr 1

EN

The experimental materials comprised 44 hybrid [ (♀Polish Large White x Polish Landrace) x ♂Duroc] growing-finishing pigs. The animals were randomly divided into two groups: 24 pigs were slaughtered immediately after transport and 20 pigs were slaughtered after a 24-hour rest period in the lairage. The meat content of pork carcasses, carcass dressing percentage, the proximate chemical composition, physicochemical and sensory properties of meat and shear force values were determined. Serum creatine kinase activity and cortisol levels were determined in blood samples collected before transport and during carcass bleeding. Pigs slaughtered immediately after transport, compared with those slaughtered after a 24-hour rest period, were characterized by a higher meat content of the carcass and a higher carcass dressing percentage. Pre-slaughter handling had no effect on pork quality. The incidence of normal-quality meat, partially PSE (pale, soft, exudative) meat and PSE meat was similar in both groups. Chemical analysis showed that the content of dry matter, total protein, fat and minerals in meat was comparable in both groups. As regards the functional properties of the pork, samples from the carcasses of pigs that had rested before slaughter had a higher contribution of the red color component. Meat from pigs slaughtered immediately after transport had more desirable sensory properties. Pre-slaughter resting had a significant effect on those analyzed physiological parameters which were found to be good indicators of pre-slaughter stress. Serum creatine kinase activity and cortisol levels were higher in blood samples collected after transport (during carcass bleeding) than in samples collected before transport, pointing to a strong stress response of animals to pre-slaughter treatment. The decrease in serum cortisol levels in blood samples collected during bleeding from the carcasses of pigs slaughtered after a 24-hour rest period, compared with samples collected from animals slaughtered immediately after transport, suggests that rest before slaughter alleviated stress induced by pre-slaughter handling operations.

14

The effect of carcass weight of primiparous sows on their slaughter value and quality of meat

51%

Smiecinska K. , Wajda S. , Kapelanski W.

|

nr 4

EN

Seventy carcasses were assessed of sows slaughtered 31 days after the first farrowing. The carcasses were divided into three weight groups: less than 115 kg (n=24), from 115 to 125 kg (n=21) and above 125 kg (n=25). Generally, a rise in carcass weight was followed by an increase in backfat thickness and in loin eye area. However, significant intergroup differences were identified In this respect only between sows with the lowest carcass weight and those of the other two groups.An increase in carcass weight was also accompanied by a higher belly and backfat kontent of carcass and by external fat content of ham, with simultaneous lower proportion of neck In the carcass and of bones and meat content of ham. Meat from the lightest carcasses (up to 115 kg) showed significantly lowest dry matter and fat content. In the remaining two groups, the dry matter and fat contents of meat were higher and comparable. The content of the other chemical components as well as the values of physico-chemical traits of pork were similar in all groups. Meat from the heaviest carcasses received higher scores for tenderness and juiciness.

PL

Materiał stanowiły tusze 70 loch pierwiastek ubitych w 31 dniu od pierwszego oproszenia.Wydzielono 24 tusze o masie do 115 kg, 21 tusz o masie od 115 do 125 kg i 25 tusz o masie przekraczającej 125 kg. Rosnąca masa tusz wiązała się ze wzrostem grubości słoniny i powierzchni oka polędwicy, co jednak statystycznie potwierdzono tylko w przypadku różnicy między tuszami najlżejszymi a tuszami pozostałych dwóch grup. Wraz ze wzrostem masy tusz rósł w nich udział (%) boczku i słoniny. Rosła przy tym zawartość tłuszczu zewnętrznego w szynce właściwej, a malał udział karkówki w tuszach oraz kości i mięsa w szynce. Stwierdzono istotnie najmniejszą zawartość suchej masy i tłuszczu w mięsie tusz najlżejszych (do 115 kg), podczas gdy w pozostałych dwóch grupach udział tych składników w tuszach był wyższy i na zbliżonym poziomie. Pozostałe składniki chemiczne oraz właściwości fizykochemiczne mięsa tusz loch pierwiastek przyjmowały wartości zbliżone, nie odbiegające od siebie. W ocenie sensorycznej stwierdzono tendencję do lepszej kruchości i soczystości mięsa pozyskanego z tusz najcięższych

15

Slaughter value and pork quality traits in primiparous sows nursing a different number of piglets

51%

Smiecinska K. , Wajda S. , Kapelanski W.

|

nr 2

237-242

EN

The study involved 70 sows slaughtered after the first farrowing. The carcass dressing percentage and the percentage content of primal cuts in the carcass were evaluated. Samples of m. longissimus dorsi were taken to determine the chemical composition and the physicochemical and sensory properties of the pork. Primiparous sows were divided into five groups, based on the number of piglets they had nursed, i.e. from 11 to 13 piglets, 10 piglets, 9 piglets, 8 piglets, and from 4 to 7 piglets. It was found that among sows culled after the first farrowing a higher carcass dressing percentage and a higher percentage content of neck and loin in the carcass can be expected in those nursing a lower number of piglets (up to 8). An analysis of the pork quality revealed a similar content of chemical components. Only the mineral content of the carcass was lower in the group of sows that had nursed the fewest piglets. Meat from sows that had nursed fewer piglets was characterized by a higher water-holding capacity, a brighter color and a lower aroma intensity, and it received higher scores for juiciness and palatability.

16

Nutritive value of wheat distiller’s dried grains with solubles (WDDGS) in nutrition of growing-finishing pigs

38%

Sokol J. , Kosieradzka I. , Sawosz-Chwalibog E. , Fiedorowicz S. , Tywonczuk J. , Sobotka W. , Smiecinska K.

|

nr 4