Mariusz Florek

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.

Slaughter traits and skin colour of newly crossed chicken broilers dedicated for extensive rearing system as a criterion of product identification and meat quality

Abstract The influence of genotype, rearing conditions (intensive vs. extensive) and fattening duration (9 vs. 12 weeks) on slaughter traits of chicken broilers including skin colour and meat quality were evaluated. The Cobb chickens with hybrids (C × GP or C × Sx) from mating cocks for fast-growing broilers production (C) and Greenlegged Patrigenous (GP) or Sussex (Sx) hens were compared. The evaluation of meat technological indices involved pH and electrical conductivity (EC), water-holding capacity, drip loss and cooking loss measurements. Shape and colour of carcasses skin allow to distinguish different genetic groups of chickens without optical instruments to constitute a marker allowing the identification of carcasses from extensively reared broilers. For slow-growing chickens, carcass traits such as better skin and meat colour saturation, more balanced and lower EC and pH were recorded. Variability of meat quality traits resulted from various genotypes, age and the interaction between the two factors.

Slaughter value and meat quality of suckler calves: A review

Veal is widely prized by consumers for its excellent nutritional value. Calf meat is generally obtained from young (immature) bovine animals up to 8months of age, or in some cases from older animals, but no older than 12months. Classification of calf carcasses and specification of cuts are quite well regulated in the European market, in contrast with feeding systems and meat characteristics. There are several calf production systems, but in terms of consumer health the most beneficial meat is obtained from animals reared on pasture with natural suckling. In view of the above, this review is limited in scope to Member States of the European Union and focuses on the main factors influencing the carcass quality, proximate composition, intrinsic properties, cholesterol content, fatty acid composition and mineral composition of veal from calves reared on pasture with their mothers.

Nutritional value and physicochemical properties of red deer and wild boar meat after frozen storage under vacuum

The objective of the present research was the comparison of physicochemical properties of red deer and wild boar meat frozen under vacuum for 60 days and then cold stored during 7 days. The research material included vacuum-packed, frozen and stored for 60 days skeletal muscles from shoulder (deboned retail cut) of red deer (n=9) and wild boar (n=9). Following thawing, muscles were removed from the packaging and then cold stored 7 days. Measurements of physicochemical properties as follow: pH and electrical conductivity (1, 2, 3 and 7 d), CIE L*a*b* colour characteristics, parameters of water holding capacity and shear force test (1 and 7 d) were determined. The proximate composition of meat (contents of moisture, ash, protein and fat), as well water:protein ratio, energy value and nutritional quality index (NQI) for protein and fat were calculated. Red deer meat showed significantly (P0.05) lower content of fat and higher NQI for protein compared to wild boar. Muscles of both species stored for 3 d following thawing displayed pH below 6.0, and similar colour characteristics. However, cold storage significantly (P0.05) influenced the increase of lightness (L*) and decrease of redness (a*). Venison stored up to 7 d following thawing indicated significantly (P0.05) lower water holding capacity (higher cooking loss and free water amount). Meat of wild boar was significantly (P0.05) tougher (higher shear force and shear energy) than red deer. Although, the improvement of tenderness for meat of both species during cold storage was not observed up to 7 d following thawing, the red deer meat should be considered “tender”, and wild boar “intermediate”. The assessment of the nutritional value and physicochemical properties of retail elements from frozen venison indicate their high quality, fulfilling criterions for fresh meat in culinary and processing purposes.

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.

Content of macro- and microelements in the meat of young bulls of three native breeds (Polish Red, White-Backed and Polish Black-and-White) in comparison with simmental and Polish Holstein-Friesian

Abstract The material for the study consisted of 80 samples taken from the longissimus lumborum (LL) and semitendinosus (ST) muscles of young bulls of five breeds (8 samples of each muscle per breed), including three native breeds included in the genetic resources conservation programme, i.e. Polish Red, White-Backed and Polish Black-and-White, which together with the Simmental and Polish Holstein-Friesian breeds. The content of the elements (K, Na, Mg, Ca, Zn, Fe, Mn, and Cu) analysed in the meat of the young bulls (fattened in a semi-intensive system on fodder from permanent grassland) was found to depend (in varying degrees) on the breed of cattle. The greatest differences (P<0.01 and P<0.05) were noted between the Polish Holstein-Friesians (PHF) and the remaining breeds, mainly in the content of Mg, Ca, Zn and Mn. The results obtained in the four other breeds for most of the macro- and microelements were more uniform, with the highest content noted in the muscles of the young bulls of the native breeds.

Longissimus lumborum quality of Limousin suckler beef in relation to age and postmortem vacuum ageing

Abstract The aim of the research was to evaluate the influence of calf age on proximate composition, fatty acid composition and mineral contents, as well as postmortem ageing under vacuum on the inherent properties of musculus longissimus lumborum of Limousin suckler beef aged to 6, 7 or 8 months. The moisture, protein, fat, and ash content, fatty acid composition, mineral concentrations and intrinsic properties (pH, electrical conductivity, drip and cooking loss, shear force, and CIE colour parameters) were determined. The calf age significantly (P≤0.05) correlated with an increased protein content and energy value of meat and decreased water:protein proportion. Moreover, increased age correlated with higher concentrations of Mg (P≤0.01), Zn and Fe (P≤0.05) and reduced concentrations of Cu (P≤0.05). The fatty acid composition was similar irrespective of calf age, with the exception of CLA content, which was significantly (P≤0.01) reduced in older animals. Muscles of calves aged 6 months were significantly lighter, less red, and showed the most significant drip loss compared to the muscles of older animals. There was no significant (P>0.05) interaction between calf age and postmortem ageing for the intrinsic properties analysed. Postmortem ageing under vacuum resulted in a significant decrease (P≤0.05) in the shear force of meat (irrespective of the age of the calves). The lack of significant differences, especially with regard to the meat pH, shear force, fatty acid composition, and with the significantly higher content of protein and major elements (Fe, Mg and Zn) in relation to the slaughter age, indicates the validity of increasing the duration of fattening of the Limousin calves reared with their mothers on the pasture until the age of 8 months, which is a maximum in this category.

Hydroxymethylfurfural content, diastase activity and colour of multifloral honeys in relation to origin and storage time

The aim of the study was to compare the quality of multifloral honeys in relation to origin (domestic vs. foreign), and storage time (before vs. after the date of minimum durability) available on the Polish retail market. The study was conducted on 24 samples of multifloral honey, including domestic ones (i.e. originated directly from beekeepers in open-air markets, or purchased in a retail chain), and foreign (i.e. from inside or outside the EU) bought in hypermarkets. In addition, the study comprised 5 samples of honey after the date of minimum durability. The content of hydroxymethylfurfural (5-HMF), diastase number (DN) and colour according to CIE L*a*b* were determined in honeys. In the fresh multifloral honeys (irrespective of origin) the content of 5-HMF ranged from 1.17 to 18.54 mg·kg-1, and DN ranged from 8.36 to 34.88. Thus all samples met the legal requirements (5-HMF<40 mg·kg-1 and DN<8 on the Schade scale). Significant (P≤0.01) deterioration in the quality of the honey was noted after the date of minimum durability. The mean HMF content (93.87 mg·kg-1) was twice as high as the acceptable value, and the mean DN (6.45) was lower than the accepted limit. Significant differences (P≤0.01) were noted between mean values for all colour coordinates considering the date of minimum durability. The colour of the honey after the date of minimum durability was significantly darker and had lower saturation (L*=43.18 and C*=21.23) than the fresh honey (L*=62.11 and C*=32.66).

Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham

Abstract Based on the analysis of the proximate composition, mineral contents and fatty acid profiles, the objective of this study was to evaluate the nutritional value of the traditional product Carp Ham produced from common carp raw fillets. Significant differences were found in the proximate composition and mineral contents between the raw fillets and the final product. The contents of protein, fat and ash in 100 g of the traditional product (21.94, 8.63 and 6.58 g) were higher (P<0.01) than in fillets (19.28, 1.53 and 1.22 g), with an exception of the moisture content (63.60 vs. 77.79 g). Significantly higher energetic value showed Carp Ham (692 kJ/100 g) as compared to fillets (384 kJ/100 g). Carp fillet and Ham showed high values of the index of nutritive quality (INQ) for protein (8.43 and 5.44). Processing had a significant influence (P<0.05) on the decrease of K, Mg and Ca contents in Carp Ham (3107.8, 236.2 and 107.7 mg/kg), and the increase of Fe, Zn, Mn and Cu concentrations (2.10, 3.10, 0.50 and 0.16 mg/kg). Among the fatty acids, the only significant differences were stated for C20:1n-9 (2.22 vs. 1.76%) and C22:6n-3 (1.34 vs. 0.83%), with the higher values determined for fillets. The traditional product, Carp Ham, preserved positive nutritional features, which were better highlighted by the fatty acid composition, health-related indices and oxidative stability. The study indicated that the traditional manufacturing method retains the most part of the nutritional constituents present in the carp fillets.