URSZULA BOJARSKA, JADWIGA BATURA, MAREK CIERACH, MARIUSZ S. KUBIAK

The colour of turkey toms’ breast muscle and the functional properties of protein

TOMASZ BĄK, JERZY DENABURSKI, JACEK KONDRATOWICZ

The sex against the musculature and fatness of fattener carcasses rated among the higher classes of the ‘EUROP’ classification system

JOLANTA CALIK, KATARZYNA POŁTOWICZ, STANISŁAW WĘŻYK

The ageing rate of egg content depending on storing temperature, origin of layers, and housing system

TOMASZ DASZKIEWICZ, STANISŁAW WAJDA

Changes in the fractions of nitrogen compounds and in the culinary quality of beef meat during its 14-day conditioning process

TOMASZ FLOROWSKI

An attempt to apply digital image analysis to estimate the pork meat quality

LESZEK GAJOWIECKI, ARKADIUSZ ŻYCH, KAZIMIERZ LACHOWICZ, MAŁGORZATA SOBCZAK, MAREK KOTOWICZ, JOANNA ŻOCHOWSKA

The effect of massaging on changes in the texture of selected poultry and pork muscles

JÓZEFA GARDZIELEWSKA, TERESA MAJEWSKA, KRZYSZTOF PUDYSZAK, MAŁGORZATA JAKUBOWSKA

Effect of digestarom and carcoal supplements applied in broiler chicken feeding on meat quality and storage life

ALINA GÓRSKA

Lead and copper content in the milk of cows come from the farms of southern Podlasie

JANUSZ GÓRSKI, ALINA GÓRSKA, MIROSŁAWA KONCEWICZ

The result evaluation of reproductive geese in the podlasie farms in the year 2002

JANUSZ GÓRSKI, ALINA GÓRSKA, MONIKA KOSIDŁO

The evaluation of the production and economic results of rearing broiler chickens in some selected farms

MAGDALENA GRYZIŃSKA, MARIAN NIESPODZIEWAŃSKI, PIOTR WIDOMSKI

Storing conditions of hen table eggs of varying size and their impact on the egg quality properties

EUGENIA GRZEŚKOWIAK, JERZY STRZELECKI, KAROL BORZUTA

Meat quality of retail cuts obtained from young cattle of a black-and-white race

EUGENIA GRZEŚKOWIAK, JERZY STRZELECKI, BRONISŁAW BORYS, KAROL BORZUTA, ANDRZEJ BORYS

The yield of retail cuts and meat quality of lambs obtained from merynofin Mf-40 breed and crossbreeds with share of charollaise and texel rams

MAŁGORZATA JAKUBOWSKA, JÓZEFA GARDZIELEWSKA, TADEUSZ KARAMUCKI, ARTUR RYBARCZYK, WANDA NATALCZYK-SZYMKOWSKA

The slaughter value and some selected physiochemical properties of broiler chicken meat depending on the different pre-slaughter treatment methods

MAŁGORZATA JASIŃSKA, KRYSTIAN WĄSIK

The effect of spices on the quality factors and stability of butter

DANUTA KŁOSOWSKA, GABRIELA ELMINOWSKA-WENDA, BRONISŁAW BORYS, KONRAD WALASIK, JOANNA BOGUCKA

The microstructure of m. longissimus of the lambs representing different genotypes (Merynofin, Merynofin x Texel i Merynofin x Ile de France)

MAREK EUGENIUSZ JURCZAK, KRZYSZTOF ZDZIARSKI

Analysis of the quality reserves of raw milk in Poland

JACEK KONDRATOWICZ, PAULIUS MATUSEVICIUS

Technological properties of pork meat frozen in liquid nitrogen and by the ventilation method at different periods after slaughter

JACEK KONDRATOWICZ, PATRYCJA KAWAŁKO

Changes in the physicochemical and microbiological properties of meat from broiler chickens depending on the method and time of cold storage

ELŻBIETA KRZĘCIO, ANDRZEJ ZYBERT, HALINA SIECZKOWSKA, MARIA KOĆWIN-PODSIADŁA, KATARZYNA ANTOSIK

The influence of meatiness of carcasses on some selected slaughter and meat quality traits of fatteners from mass population

TADEUSZ KARAMUCKI, JERZY KORTZ, ARTUR RYBARCZYK, JÓZEFA GARDZIELEWSKA, MAŁGORZATA JAKUBOWSKA, WANDA NATALCZYK-SZYMKOWSKA

A correlation between meatiness & weight of carcasses and a content of valuable cuts in them, their fatness grade and sex of fatteners inclusive

MARIA KOĆWIN-PODSIADŁA, ELŻBIETA KRZĘCIO, KATARZYNA ANTOSIK

The Polish pork meat market, the meatiness and meat quality improvemant in comparison to data and standards of leading UC countries

KRZYSZTOF LENDZION, JADWIGA BATURA, URSZULA BOJARSKA, MARIUSZ S. KUBIAK, GRZEGORZ GAŁECKI

Characterization of model sausages manufactured from ostrich meat class II and III ingredients

TOMASZ LESIÓW

The state of Polish research about nutritional value of poultry meat

MAREK LIGOCKI

The effect of green forage supplements to diet of a common pheasant (Phasianus colchicus colchicus L.) on the fatty acid profile and content of some selected elements in eggs

ANNA LITWIŃCZUK, JOANNA BARŁOWSKA, JOLANTA KRÓL, JANINA NOWAKOWSKA, BARBARA TOPYŁA

The quality of tvorog distributed on the retail market in the cities of Kielce and Lublin

ANNA LITWIŃCZUK, MARIUSZ FLOREK, PIOTR SKAŁECKI, TOMASZ GRODZICKI, MAŁGORZATA RYSZKOWSKA-SIWKO

The slaughter value and quality of meat from fatteners showing various thickness of their backfat

ANNA LITWIŃCZUK, TOMASZ GRODZICKI, PIOTR SKAŁECKI, MARIUSZ FLOREK, MAŁGORZATA RYSZKOWSKA-SIWKO

The fatty acid content of Longissimus Lumborum and Semimembranosus muscles, as well as the lard and backfat of fatteners from mass rearing in the Lublin region

ANNA LITWIŃCZUK, JOLANTA KRÓL, JOANNA BARŁOWSKA, MONIKA KĘDZIERSKA-MATYSEK, BARBARA TOPYŁA

Quality of rennet cheese distributed on the retail market in the cities of Lublin and Kielce

ANNA LITWIŃCZUK, PIOTR SKAŁECKI, MARIUSZ FLOREK, JOANNA BARŁOWSKA

The physical & chemical properties of the two-breed hybrid fattener meat

ANDRZEJ ŁYCZYŃSKI, EDWARD POSPIECH, ZOFIA BARTKOWIAK, MARIAN URBANIAK

Meatiness and meat quality depending on the genotype of pigs and their and feeding systems applied

DANUTA MAJEWSKA, DANUTA SZCZERBIŃSKA, ZOFIA TARASEWICZ, ALICJA DAŃCZAK

Quality assessment of emu (Dromaius Novaehollandiae) eggs in the initial period of a first laying season

GRAŻYNA MICHALSKA, JERZY NOWACHOWICZ, TOMASZ BUCEK, PRZEMYSŁAW DARIUSZ WASILEWSKI

The relationships between the weight of psoas and leaf fat, as well as of pH1 of meat and a meat and fat content & meat quality of the crossbreed pigs

BARBARA ORYL

The influence of sex on the diversification of rheological properties and structure of selected young bull and heifer muscles from black and white breed

KRYSTYNA PIENIAK-LENDZION, ROMAN NIEDZIÓŁKA, WIESŁAW SZELIGA, ELŻBIETA HOROSZEWICZ

The influence of slaughter age of goat kids on some selected meat qualities

ANTONI PLUTA, BEATA WNUK, MAŁGORZATA ZIARNO, ANNA BERTHOLD

Effects of packaging systems on the quality of tvorog cheeses

KATARZYNA POŁTOWICZ, JOLANTA CALIK, PIOTR PAŚCIAK, DOROTA WOJTYSIAK

The effect of a slaughter weight on fat fraction and fatty acid profile in breast and leg muscles of broiler chickens

KATARZYNA POŁTOWICZ, JOLANTA CALIK, STANISŁAW WĘŻYK

Patterns in white-shell table egg quality traits in dependence on age and housing system of Hy-Line White layers

KATARZYNA POŁTOWICZ, STANISŁAW WĘŻYK, JOLANTA CALIK, PIOTR PAŚCIAK, DOROTA WOJTYSIAK

A comparison of meat quality traits of native, slow-growing rhode island red and greenleg partridge chickens

ADAM ROMAN

The element contents in selected bee products from the Lower Silesian region

ANNA RUDNICKA, ZBIGNIEW DOBRZAŃSKI

The influence of feeding the moulted hens on a feed mixture containing fish oil on the fatty acids content in eggs of laying hens

ARTUR RYBARCZYK, ARKADIUSZ PIETRUSZKA, JERZY KORTZ, ROMAN CZARNECKI

The effect of RYR1 and MYF4 gene polymorphism on the leanness and meat quality in crossbred porkers

JERZY STRZELECKI, STANISŁAW TYSZKIEWICZ, KAROL BORZUTA, ANDRZEJ BORYS, EUGENIA GRZEŚKOWIAK

Modification of a system of cutting young cattle carcasses in order to obtain higher quantities of retail meat

KATARZYNA ŚMIECIŃSKA, STANISŁAW WAJDA

Results of fattening and a slaughter value of carcasses of black-and white purebred heifers and black-and-white x limousine crossbreds

STACH WOWK, SERGIJ PAWKOWYCZ, MARIA MARTYN

The effect of fat feed supplements on the growth rate and carcass quality of bull calves

STANISŁAW WAJDA, TOMASZ DASZKIEWICZ, JAN MIKOŁAJCZAK

Proportion of culinary and primary cut elements in carcasses of bull calves belonging to different classes in the EUROP system

MAŁGORZATA ZIARNO, ANNA BERTHOLD, ANTONI PLUTA, MAŁGORZATA PYZA

Microbiological quality of ice cream from Warsaw market

JOANNA ŻOCHOWSKA, KAZIMIERZ LACHOWICZ, LESZEK GAJOWIECKI, MAŁGORZATA SOBCZAK, MAREK KOTOWICZ, ARKADIUSZ ŻYCH

Effects of wild boars meat additions having different weights on the texture of finely ground model pork and beef sausages