PHYSICOCHEMICAL CHARACTERISTICS OF BEEF AND MUSCLE MICROSTRUCTURE DEPENDING ON GIANT FIBRES PRESENT THEREIN

The experiment material comprised 124 hybrids derived from crosses of black-and-white cows, their Holstein Friesian breed genes content not exceeding 25 %, with black-and-white bulls (25 animals) and meat bulls (99 ani...

QUALITY OF MEAT, FATTY ACID PROFILE, AND SLAUGHTER VALUE OF LAMBS INTESIVELY FED FEED SUPPLEMENTED WITH BIOFUEL CO-PRODUCTS

The objective of the research study was to assess the meat quality of lambs fattened using a mixture with maize distillers’ dried grains (DDGS) and linseeds, and to compare that quality with the meat quality of contro...

ASSESSMENT OF CHANGES IN STRUCTURE OF DRIED TISSUE OF SOUR CHERRY PRETREATED USING ULTRASOUND-ASSISTED OSMOTIC DEHYDRATION

Ocena właściwości fizykochemicznych i jakości sensorycznej wybranych żeli z owocami

Owoce w żelu to produkt cieszący się rosnącym zainteresowaniem konsumentów. Znajduje zastosowanie zarówno w przemyśle cukierniczym, jak również w kuchni domowej. Celem pracy było porównanie zawartości suchej masy, skła...

CONTENT OF NUTRIENTS AND MINERALS, AND FATTY ACID PROFILE IN SOME FISH FLESH DEPENDING ON FISHING PERIOD

Four species of freshwater fish were included into the research project, namely: pike (Esox lucius L.), zander (Sander lucioperca L.), carp (Cyprinus carpio L.), and bream (Aramis brama L.). Six fish of each species we...