TOMASZ DASZKIEWICZ, STANISŁAW WAJDA, WOJCIECH KAPELAŃSKI

Comparison of the quality of meat from gilts and primiparous sows

PAWEŁ GAJEWCZYK, ELŻBIETA MADEJEK-ŚWIĄTEK, KAROLINA KOWALSKA

Physical-chemical properties of a fresh and deep-frozen muscle longissimus lumborum of crossbreed fatteners

SALOMEA GRAJEWSKA, MARIA BOCIAN

Plasticity of a raw pork meat as the quality index of meat in pigs with different RYR1 gene status

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

The composition of fatty acids in longissimus dorsi and biceps femoris muscles of pigs puł X landrace and Naïma X P-76 from peasant farms

KATARZYNA KAJAK, DANUTA KOŁOŻYN-KRAJEWSKA

Assessment of the shelf-life of meat products using predictive models

WOJCIECH KAPELAŃSKI, SALOMEA GRAJEWSKA

The issue of slaughter utilisation of the first farrowing sows

JACEK KONDRATOWICZ

The sensory quality and total micro-organism count in breast muscles of broiler chickens depending on the method and period of cold storage

JACEK KONDRATOWICZ

Physical-chemical and microbiological properties of broiler chicken breast muscles, stored in a controlled atmosphere, depending on packaging method and cold storage time

JACEK KONDRATOWICZ, TOMASZ DASZKIEWICZ, IWONA CHWASTOWSKA

The basic chemical composition and sensory quality of pork meat being frozen at different time points following slaughter

PIOTR KONIECZNY, EDWARD POSPIECH, IZABELA POLITOWSKA

The effect of sea salt on some selected properties of fat fraction in beef meat

MIROSŁAWA KRZYWDZIŃSKA-BARTKOWIAK, WŁODZIMIERZ DOLATA

The effect of water addition on microstructure of finely comminuted meat batters and processed meat products produced of them

MIROSŁAWA KRZYWDZIŃSKA-BARTKOWIAK, WŁODZIMIERZ DOLATA, MICHAŁ PIĄTEK

Computer image analysis of microstructure image in finely comminuted meat batters and processed meat products with varying per cent content of fat

ANNA LITWIŃCZUK, MARIUSZ FLOREK, PIOTR SKAŁECKI, TOMASZ GRODZICKI

Meat quality of fatteners classified under individual classes of the ‘EUROP’ system

JAN MICIŃSKI, JANUSZ KLUPCZYŃSKI, HALINA OSTOJA, MAREK CIERACH, MARIA DYMNICKA, ANDRZEJ ŁOZICKI, TOMASZ DASZKIEWICZ

The effect of breed and feeding of young bulls on the classification results of their carcasses under the ‘EUROP’ system and on the evaluation of their meat texture

WŁADYSŁAW MIGDAŁ, DOROTA WOJTYSIAK, PIOTR PAŚCIAK

The histochemical profile of fatteners’ muscles depending on the type of muscles, gender and breed of fatteners, their body weigh, and feeding

ROMAN NIEDZIÓŁKA, KRYSTYNA PIENIAK–LENDZION

Preliminary research on correlations between the level of selected fatty acids and sensory evaluation of goatling and ram meat

MARZENA NOWAK, KRYSTYNA PALKA, DECLAN TROY

The chemical composition and quality of selected beef muscles

ELŻBIETA PIOTROWSKA, WŁODZIMIERZ DOLATA

Quality assessment of finely comminuted processed meat products produced with mechanically de-boned meat added, and supplemented with transglutaminase

ELŻBIETA ROSIAK, DANUTA KOŁOŻYN-KRAJEWSKA

Growth models of the Pseudomonas bacteria in ready-to-eat products

STANISŁAW WAJDA, TOMASZ DASZKIEWICZ, WOJCIECH KAPELAŃSKI, DANUTA PUCHALSKA

The slaughter value of carcasses from gilts and primiparous sows

STANISŁAW WAJDA, RAFAŁ WINARSKI, KAROL BORZUTA

The comparison of measured thickness values of the fat and the Longissimus dorsi muscle using devices to classify pig carcasses

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

Meat quality of fatteners differentiated by hot carcass weight and leanness class according to the ‘EUROP’ carcass grading system

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

The gain and per cent content of the meat intended for processing, and of the culinary elements from the trimming of carcasses differentiated by hot carcass weight and class of leanness according to the EUROP carcass grading system

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

The gain and per cent content of the meat weight and fat in total, in half-carcasses produced by cutting and trimming pork carcasses differentiated by hot carcass weight and class of leanness under the EUROP carcass grading system

WŁADYSŁAW MYJAK

Attempts to determine physicochemical changes in bovine hides during the beamhouse processes