Przeglądaj wg Autor "Balowski, Mateusz"

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  • Miniatura
    PozycjaOpen Access
    Comparison of Meat Quality of Selected Exotic Animals Species
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2015) Balowski, Mateusz; Sobczak, Małgorzata; Żochowska-Kujawska, Joanna; Pytel-Zając, Olga; Niedźwiedź, Marcin; Department of Meat Science, West Pomeranian University of Technology, Szczecin, Poland; Department of Meat Science, West Pomeranian University of Technology, Szczecin, Poland; Department of Meat Science, West Pomeranian University of Technology, Szczecin, Poland; Department of Meat Science, West Pomeraniane University of Technology, Szczecin, Poland; Slaughterhouse and Meat Products, Janusz Niedźwiedź, Wholesale, Kalisz Pomorski, Poland
    The paper presents a quality analysis of meat from most valuable elements of carcass of two exotic animals species: kangaroo (silverside – m. biceps femoris and m. semitendinosus) and crocodile (tail – m. longissimus). It compared results of histological assays with results of instrumental analysis of texture and sensory evaluation and then with results of measurements of pH value and cooking losses of meat. It was found a significant (p ≤ 0.01) effect of animal species on average values of structural elements (with exception of thickness of endomysium) and cohesiveness (in instrumental assessment) of meat, as well as average scores of sensory evaluation (with exception of chewiness) and cooking losses of meat. Crocodile and kangaroo meat was not significantly different in terms of TPA test parameters such as hardness, springiness, plasticity, chewiness and gumminess. Muscles from leg of kangaroo were contained smaller muscle fibers with less regular shape and thicker.
  • Miniatura
    PozycjaOpen Access
    The effect of modification of salt composition on the quality of sausages storage in modified atmosphere
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017) Pytel-Zając, Olga; Sobczak, Małgorzata; Lachowicz, Kazimierz; Żochowska-Kujawska, Joanna; Balowski, Mateusz; Lisiecki, Sławomir; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin
    The study compared the effect of salt composition modifications (substitution of NaCl by MgCl2 at 10, 20 and 30%) and cold storage at MAP on quality of medium ground pork sausages. The amount of mass losses (both thermal and storage), values of TPA parameters (hardness, cohesiveness, springiness, gumminess) and sensory attributes (appearance, texture, taste) of produced sausages were assessed. As a result of analysis, it was found that the addition of MgCl2 to a salt used in the production of sausages mainly increased the hardness, gumminess and thermal stability as well as induced some defects in taste profile. At the same time, it was found that replacement of 10% NaCl on MgCl2 allows to obtain a product of similar quality to the controls (produced only with NaCl addition).