Anna Litwińczuk

A comparison of the physicochemical characteristics of the regional cheese Oscypek and the traditional cheese Gazdowski from the Polish Podhale

The quality of two types of traditional cheese manufactured in Podhale (southernmost region of Poland), that is, Oscypek (regional PDO) and Gazdowski (native traditional product - NTP), was compared. The appearance, sensory qualities, proximate composition and intrinsic traits were evaluated. Oscypek manufactured from mixed (sheep and cow) milk received higher sensory scores for texture, taste and aroma than the traditional Gazdowski cheese made from cows milk. Furthermore, the Oscypek cheese contained significantly more total solids and protein, but less salt. Composition could be responsible for its more cohesive texture which was defined by significantly greater cohesiveness, greater hardness, springiness, shear force and shear energy.

Proximate composition and physicochemical properties of European beaver (Castor fiber L.) meat.

The proximate composition of meat from young and mature European beaver and physicochemical properties during storage were investigated. The young beaver meat contains 20.52g of protein and 1.86g of fat in 100g, while mature animals 22.16g and 0.73g. Index of nutritional quality for protein ranged from 2.03 to 2.24. Storage had a greater impact on the physicochemical properties of beaver meat than animal age and muscle type. The meat of mature beavers was significantly (P<0.05) darker (L*=28.51) in comparison with young animals (L*=30.79) and contained significantly (P<0.01) more total pigments. However, the negative b* values (between -2.05 and -2.19) indicated a bluish tint on the surface of beaver meat. The significantly (P<0.05) lower drip loss and cooking loss showed semimembranosus (0.65% and 17.89%) compared to longissimus thoracis et lumborum muscle (0.84% and 19.58%). Significantly (P<0.01) lower values of TBARS, drip loss and cooking loss were determined in meat at 24h (0.15mgMDAkg-1, 0.59% and 15.99%) in comparison with stored for 7days (0.46mgMDAkg-1, 0.90% and 21.49%). Generally, storage for 7days improved meat water holding capacity and tenderness. W-B shear force and shear energy of beaver meat decreased from 51.4N and 0.21J at 24h to 33.2N and 0.11J at 7days.

21. Effect of Vacuum Ageing on Instrumental and Sensory Textural Properties of Meat from Uhruska Lambs

Abstract The objective of the present research was to assess the instrumental and sensory textural attributes of lamb meat depending on the cold storage ageing under vacuum. The research material included two skeletal muscles, i.e. semimembranosus (SM) and rectus femoris (RF) from carcasses of Uhruska lambs. The age of animals ranged from 120 to 135 days. The ageing and muscle influenced significantly shear force and shear energy. However, significantly lower shear force and higher score of tenderness were observed on 7 vs. 2 days of ageing only for SM. The evaluated factors (ageing and muscle) affected slightly and not significantly the parameters of texture profile analysis. The muscle samples after the 7-day ageing showed higher hardness and chewiness. Significant correlation of sensory tenderness with instrumental shear and energy force and springiness was confirmed. The obtained results indicated that vacuum-packed lamb meat during cold storage for 7 days following slaughter develops the sensory attributes, especially tenderness.