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An important factor determining the utilization of beef meat is its culinary quality. Among other things, meat quality depends on the content of fat in a tissue, meat colour, and meat juice-holding capability. A too poor quality of beef results, first of all, from improper feeding strategies departing from the genetic potential of animals; the consequence thereof is, most frequently, an excessive fatness of carcasses. The objective of the research study was to determine the relationships between the amount of fat deposed in carcasses and the culinary usefulness of beef meat, as well as to assess the possibilities of improving those qualities based on the analyzed parameters of carcasses. The analysis comprised 124 blackwhite bulls (Cb) and commercial crossbreeds. The rate of carcass fatness was assessed in two groups showing different growth intensity (GW/IW g/day). It was proved that the higher growth intensity made the layer of cover fat to decrease (by 0.5 cm on average), and, thus, those carcasses could be assigned to the EUROP class with a lower fattening rate (the fattening rate higher by 0.9 % on average). It also helped to reduce the fat deposited in valuable cuts (by 2.8 %). In that regards, the reaction of the commercial crossbreeds was the best. Based on the analysed quality parameters of meat, it was found that the higher GI/IW g/day did not favour the improvement of meat tenderness. The meat tenderness of animals with a low daily weight gain (G1) was 59.2 N/cm 2 1), and the meat of the intensely growing animals (G2): 62.5 N/cm 2. The advantageous effect of GI/IW g/day was reported as regards the content of fat in meat and the parameters determining the meat-juice holding capacity. However, no differences were found as regards the meat colour. Some coefficients were calculated, which represented the correlation between culinary quality parameters of beef and the: 1) cover fat thickness (r = from -0.264* to 0.806**); 2) carcass fatness assessed using the EUROP method (r = from 0.284* to 0.662**); 3) amount of fat in valuable cuts of carcasses (r = from 0.325* to 0.491**). The results obtained show that it is possible to apply carcass fatness-related indicators for the purpose of improving meat quality and to include them into the fattening process. Source

Milczarek A.,University Przyrodniczo Humanistyczny w Siedlcach | Osek M.,University Przyrodniczo Humanistyczny w Siedlcach
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2016

The research material comprised 30 longissimus lumborum and 30 semimembranosus muscles that were taken from the Pulawska pigs organized in two feeding groups (I, II) with the same quantity of animals. The animals in group I (control) were fed mixtures of barley, triticale, extracted soybean meal, and mineral and vitamin additives. The fatteners in the experimental group were, however, fed mixtures with 10 % of lowtannin faba bean seeds that replaced the post-extraction soybean meal. The partial substitution of postextraction soybean meal with a faba bean meal had no statistically significant (p ≥ 0.05) effect on the content of basic nutrients and minerals as well as on the share of saturated and unsaturated fatty acids in the lipids of the two muscles analysed. Though, in the musclus longissimus lumborum and semimembranosus of the fatteners in group II, it significantly (p ≤ 0.05) increased the percent content of α-linolenic acid (by 0.02 % and 0.01 %, respectively) and dihomo-γ-linolenic acid (by 0.18 % and 0.05 %, respectively). The composition of the feed mixtures used to feed Pulawska pigs did not impact the hydrogen ion concentration (pH1 and pH24), water holding capacity, and colour parameters L* and b* of the both muscles. The muscles of the experimental pigs were characterized by a larger saturation of the red colour (a*); however, only in the case of m. longissimus this difference was confirmed to be statistically significant. The Longissimus lumborum and semimembranosus muscles of the pigs fed mixtures with faba bean were characterized by a significantly (p ≤ 0.05) lower drip loss (20 % and 10 % respectively), and by better sensory characteristics, in particular by the better texture parameters: tenderness and juiciness (p ≤ 0.05). © by Polskie Towarzystwo Technologów Żywności, Kraków 2016 Printed in Poland. Source

Rymuza K.,University Przyrodniczo Humanistyczny w Siedlcach | Radzka E.,University Przyrodniczo Humanistyczny w Siedlcach
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2013

In the paper, there were presented the possibilities of applying multidimensional methods to analyse the quality of drinking water. Based on the three year research results (2009 - 2011), analyzed were the physical and chemical parameters of drinking water from 15 water supply systems in the district (in Polish: powiat) of Łosice. Groundwater supplied by all the systems was of good quality as, during the period studied, only 7 cases were reported where the content of iron was exceeded, 2 cases where the colour level was exceeded, and 1 case with the exceeded level of KMnO4 oxidation. The principal component analysis (PCA) showed that the parameters associated with the first four components impacted the quality of water analyzed most of all. The cluster analysis made it possible to distinguish 4 groups of water supply systems, which differed as regards the quality of water supplied. Group I comprised the systems with hard water and, at the same time, with low contents of iron and manganese. The water systems in group II supplied water with a low content of nitrates. The water in the systems of group III contained relatively high amounts of iron and manganese, but, at the same time, its hardness was the lowest and it was characterized by the lowest value of the electrical conductivity index. Group IV comprised the water supply systems that provided water with a relatively high turbidity level and a high content of iron; however, its pH value was very low. Source

Wyrebek P.,University Przyrodniczo Humanistyczny w Siedlcach | Mikus A.,University Przyrodniczo Humanistyczny w Siedlcach | Ostrowski S.,University Przyrodniczo Humanistyczny w Siedlcach
Heterocycles | Year: 2012

Meso-Tetraphenylporphyrin reacts at higher temperature with unstable alkyl nitrile oxides (R-C≡N→O) affording isoxazoline-fused chlorins according to dipolar [3+2]-cycloaddition pathway. The respective nitrile oxides were in situ generated from the corresponding functionalized nitroalkanes in the presence of base (NEt 3, DABCO) and dehydrating agent (PhNCO, (Boc) 2O). Substituent R bearing diverse of functionality allows synthesis of very attractive moieties which may be of potential use as sensitizers in photodynamic therapy. The products obtained are also suitable intermediates for further derivatization of porphyrins. © 2012 The Japan Institute of Heterocyclic Chemistry. Source

Adamiak A.,University Przyrodniczo Humanistyczny w Siedlcach | Gorska A.,University Przyrodniczo Humanistyczny w Siedlcach | Mroz B.,University Przyrodniczo Humanistyczny w Siedlcach
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2015

In the EU regulations, general microbiological requirements for raw milk are laid down; however, the qualitative composition of microflora is not defined. In the absence of hygiene during milking, milk becomes contaminated with microflora that, despite the cold storage, can multiply and, at the same time, produces extracellular enzymes (mainly proteases and lipases), which contribute to the quality deteriora tion of milk and dairy products. Owing to their heat resistance, the enzymes of bacterial origin are a serious problem for the dairy industry. In the paper, there are characterized the contamination sources of raw milk with psychrotrophic microflora and the qualitative composition of psychrotrophic microorganisms as are the properties of their enzymes and the effects of the activity of proteases and lipases while storing milk and its products. © 2015, Polish Food Technologist Society. All rights reserved. Source

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