Wyniki wyszukiwania - Biblioteka Nauki

1

Wystepowanie odchylen jakosciowych u drobiu rzeznego w Polsce w latach 1996-1999

100%

Libelt K.

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nr 02

102-104

2

Zakażenia bakteryine oraz zanieczyszczenia wody parzelnej w procesie ubojowym świń

100%

Libelt K.

|

nr 07

3

Skład podstawowy i wartość biologiczna (NPU) salcesonu włoskiego

100%

Libelt K.

Medycyna Weterynaryjna

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1989

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tom 45

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nr 01

RU

Исследования основного состава итальянского зельца провели на 20 пробах биологическую же ценность определили на 12 пробах. Факторами изменчивости были: 2 разных производственных предприятия и 2 разные единичные продукции. Определяли содержание белка, в том полный коллаген, жира и воды, а также коэффициент использования нетто белка — NPU (net protein utilization) по методу Миллера-Бендера. Результаты исследований, показанные в 2 таблицах, сообщили, что 1) основной состав итальянского зельца согласен с установленной рецептурой; обращает внимание высокое содержание сединителыютканевых белков, 2) резные производственные предприятия выпускают зельц дифференцированного, но небольшого в числовом отношении основного состава, 3) содержание жира, колеблющееся в пределах среднего допускаемого, а также показатель W + Т во всех пробах соответствовали химическим требованиям, предъявляемым этим изделиям, 4) отношение W:T и Т:В определяет зельц как среднепроизводительный и среднежирный продукт, что согласно с производственной квалификацией, 5) биологическая ценность белков зельца низка, что связано с высоким содержанием коллагена, a NPU составляет ниже 50.

EN

The studies on the basic composition of an italian headcheese were performed on 20 samples, and a net protein utilization was determined for 12 samples. The following factors of variation were took into account: two different factories and different individual productions. There was determined a protein content including a total collagen, fat, moisture and net protein utilization coefficient by the method of Miller-Bender. The results showed that: a basic content of an italian headcheese is in limits of the established standard. Interesting is a high content of connective tissue proteins. 2. Headcheeses from different factories vary by the content of individual components, but these differences are not high, 3. the content of fat in limits of the mean admissible value and the water: fat indice for the all samples agreed with chemical requirements for these products, 4. a relation water: protein and fat: protein determined a headcheese as a fairly efficient and fairly greesy product which is in agreement with a qualification of production, 5. biological value of proteins of a headcheese is low due to a high content of collagen and the value of NPU is below 50.

4

Wartosc odzywcza kielbas w zaleznosci od zawartosci tkanki lacznej

63%

Pelczynska E. , Libelt K.

Mięso i Wędliny

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1999

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nr 8

62

5

pH narządów wewnętrznych świń i bydła

63%

Pelczynska E. , Libelt K.

Medycyna Weterynaryjna

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1989

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tom 45

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nr 11-12

EN

The purpose of the studies was to determine pH variability in internal organs of pigs and cattle in relation to the period of storage at 2°C, age and species of animals and in comparison to the muscle tissue. The examinations were carried out on livers, hearts, kidneys, lungs, spleens and brains of 60 pigs and 60 cows. The animals were in different age and body weights: pigs of 80 kg and 140 kg and cattle aged 4 years and 10 years (30 animals in each group). pH values of tissues were determined after 30 min., 1, 4, 12, 24 and 48 hours of storage at 2°C. It was found that: 1. a fast though low decrease of pH was noticed after slaughter (ca 1 hour) and it was on the same level or even increased within 48 hours at 2°C; in the muscle tissue and heart only a proper deep acidification was found, 2. among individual organs there were significant differences in the level and variability of pH during their storage, 3. age of animals did not influence the level of pH of internal organs and muscle tissue, 4. pH variability of the organs and muscle tissue was different in cattle and in pigs.

6

Wartosc biologiczna krwi zwierzat rzeznych

63%

Pelczynska E. , Libelt K.

Medycyna Weterynaryjna

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1999

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tom 55

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nr 09

600-601

7

Punkty zagrozenia higienicznego w uzyskiwaniu i przetwarzaniu mleka surowego na mleko spozywcze

63%

Pelczynska E. , Libelt K.

Medycyna Weterynaryjna

|

1995

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tom 51

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nr 07

396-399

EN

The purpose of the study ^as the hazard analysis of critical control points at the time of milking and the processing of raw milk for consumption, during which the possibility of contamination by microflora and various residues can occur. The milk was selected for investigation during the following stages: after milking in individual dairy farms, from bulk tank milk before and after its transport to the dairy, after pasteurization and from sale for consumption. The following were determined: total count of aerobic bacteria in 1 ml, presence of coliforms and enterococci, acidity, presence of residues of antibiotics, disinfectans and washing media, and somatic cell counts in 1 ml. It was concluded that points of special hygienic hazard for raw milk processed for cosumption were: 1. poor hygienic conditions during milking and storing in individual farms as well as the poor living conditions and health of cows: the individual farm is the first link in the contamination of milk with microflora, residues of antibiotics and washing media, and greater somatic cell counts, 2. mixing of milk of good and poor hygienic quality in collection centres and dairies, in spite of the fact that it is possible to carry out a segragation of the milk, 3. the improper hygienic handling of milk after it has been pasteurized; the improper storage of packages is a secondary source of contamination of milk with microflora, while unthorough washing and disinfecting procedures are an additional source of residues of disinfectants and washing media.

8

Wplyw pH wody, rodzaju miesnia i czasu przechowywania na wyniki proby gotowania

63%

Pelczynska E. , Libelt K.

Medycyna Weterynaryjna

|

1998

|

tom 54

|

nr 07

494-496

EN

The studies were carried out on chickens which received a fodder suplemented with fish-meal to obtain a negative meat odor. Chickens were divided on two groups. The influence of different muscles on odor abnormality detectability were determined in group I of chickens 2 hours after slaughter. Odor intensity was determined by the boiling test, separately for breast and leg muscles, in water of different pH, i.e. 5.0; 6.0; 7.0 and 8.0. Time of odor abnormality persistence in meat was determined in group II of chicken during storage in 0-4°C. Intensity of odor abnormalities were evaluated daily until they bacame unperceptible. A five-point scale was used for odor evaluation, in which a score of 5 = very intensive odor, and 1 = unperceptible. A significant influence of water pH and muscle types on odor intensity was stated. The boiling test performed on water with pH = 5.0 was characterized by the most intensive odor. Intensity of leg muscle odor was higher than that from the breast muscles. Odor intensity decreased with time of meat storage. The negative odor in breast muscles was unperceptible after 5 days, and in leg muscles after 8 days of storage.

9

Wartosc odzywcza miesa krolikow

63%

Szkucik K. , Libelt K.

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tom 62

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nr 01

108-110

EN

The aim of the study was to define the basic composition of the muscle meat of rabbits as well as defining its nutritional value in relation to muscle type. The research material consisted of muscles taken from three different types of rabbit meat (shoulder, thigh, saddle). The chemical parameters (water, fatty content, protein and collagen) were noted. The biological value of protein was defined on the basis of the exogenic amino acid content, counting the chemical score (CS) and protein efficiency ratio (PER) defined on Wistar rats. The study indicate that the saddle has the highest culinary value in rabbits. Its muscles contained the lowest collagen and fat content, and the highest protein content which, additionally also had the highest PER value. The thigh muscles contained a significantly higher percentage of collagen and fat, but their protein level was comparable to that of the saddle and had a similar PER value. The shoulder muscles contained the least valuable chemical composition, and a significantly lower PER value. Protein in rabbits’ muscles have a valuable, almost ideal, exogenic amino acid content, with the exception of the shoulder muscles, which have a significantly lower level of tryptophan. The restricting amino acid used in the study was izoleucyn (CS=61.82).

10

Badania nad wartością biologiczną mięsa odkostnionego mechanicznie

51%

Prost E. , Pelczynska E. , Libelt K.

Medycyna Weterynaryjna

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1984

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tom 40

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nr 11

11

Wpływ wieku, płci i różnych mięśni na skład chemiczny i wartość odżywczą mięsa świń

51%

Prost E. , Pelczynska E. , Libelt K.

Medycyna Weterynaryjna

|

1985

|

tom 41

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nr 04

RU

Цель исследований состояла в определении влияния возраста, пола и разных мышц свиней на уровень сырого белка, средимышечного жира, воды, полного и растворяемого коллагена, способность связывания воды, мышечной тканью и биологическую ценность мяса. Исследования провели на 90 свиньях крупной белой польской породы. Факторами изменчивости являлись: 5 возрастнып групп — 4, 6, 8, 10 и 12 мес., 3 половые группы — самцы, самки и самцы, подвергнутые кастрации, 4 мышцы — longissimus, biceps femoris, semitendinosus и semimembranosus. Биологическую ценность определяли коэффициентом PER на m. longissimus. Отмечено: а) мясо свиней показывает существенные разницы основного состава, за исключением содержания полного коллагена, а главным фактором изменчивости является возраст животных, б) пол свиней не влияет на содержание в мясе белка, полного и растворяемого коллагена, а также свободной воды; изменчивость состава в зависимости от пола отмечается только в уровне средимышечного жира и воды — мясо самцов содержит меньше жира и больше воды чем самок и кастратов, в) отдельные мышцы отличаются друг от друга существенно основным составом, а эти разницы отмечаются особенно отчетливо в уровне белка и растворяемого коллагена, д) возраст, пол и отдельные мышцы не влияют существенно на формирование биологической ценности m. longissimus, выраженной показателем PER.

EN

The purpose of the studies was to determine the influence of age, sex and various pig muscles on the level of total protein, instramuscular fat, moisture, total and soluble collagen, water holding capacity, and nutritive value of pork. Studies were carried out on 90 pigs of Large-White-Polish breed. The variation factors were: five age groups: 4, 6, 8, 10 and 12 months, three sex groups: males, females and castrated males, four muscles: longissimus, biceps femoris, semitendinosus and semimembranosus. PER was determined in the longissimus muscle only. The results indicated that: 1. Pork shows significant differences concerning the basic composition, except the total collagen content, which were mainly caused by the age of the animals studied. 2. Sex influenced significantly the content of intramuscular fat and moisture only. The meat of males contained less intramuscular fat and more moisture in comparison with females and castrates, between which no differences were found. 3. The individual muscles differed particularly in protein and soluble collagen contens, and relatively smaller in other components. 4. The age and sex of pigs do not affect the biological value of longissimus muscle.