Mirosław Słowiński
Warsaw University of Life Sciences
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Featured researches published by Mirosław Słowiński.
Meat Science | 2011
Marta Chmiel; Mirosław Słowiński; Krzysztof Dasiewicz
The aim of this study was an attempt to use computer image analysis (CIA) to detect PSE (pale, soft, exudative) defect in pork meat. Material for the study was 50 slices obtained from pork longissimus muscles (m. longissimus) from 50 different animals. Based on measurements of pH, electrical conductivity, color lightness (L*), sixteen of the slices were classified as PSE meat. Another sixteen slices showed features of a normal meat. Photos of tested meat slices were taken and analyzed with computer image analysis. The article presents the data in three color models: RGB, HSV/HSB and HSL. Obtained results demonstrate the possibility of using V/B values (HSV/HSB model), L (HSL model) and the R, G, B values with the RGB model to detect PSE defect in pork meat.
Journal of Animal Science | 2012
Marta Chmiel; Mirosław Słowiński; Krzysztof Dasiewicz; Tomasz Florowski
The purpose of this research was to evaluate the possibility of using computer vision systems (CVS) to detect DFD beef. The experimental material consisted of beef obtained from 60 carcasses (M. semimembranosus) that were 48 h postmortem. The beef was classified into 2 quality groups according to pH: normal (pH < 5.8) or DFD (pH ≥ 5.8). L*, a*, and b* color components were determined in the experimental materials using both CIELab and a CVS using 3 color models: RGB (red, green, blue), HSV (hue, saturation, value), and HSL (hue, saturation, lightness). The total heme pigment content also was determined. As determined by both CIELab and CVS, DFD meat was characterized by a darker color than normal beef. Color lightness, as determined using both CIELab and CVS, can also be used to detect DFD beef. A significant relationship was found between V (r = -0.79) and L (r = -0.77) using CVS and pH, which is an indicator of DFD beef. This finding indicates the possibility of using these color components to assess the pH level of beef.
Annals of Animal Science | 2014
Marta Chmiel; Mirosław Słowiński; Sławomir Janakowski
Abstract The aim of this study was to evaluate selected quality attributes of pork longissimus lumborum (LL) muscle characterized by Rfn and PSe occurrence considering its microstructure. The material used in the research was 100 pork meat samples of normal quality (RFN – red, firm, normal, non-exudative) and 100 pork meat samples with PSe defect. The digital images of microstructure of selected meat samples were captured and some quality attributes, including ph level, drip loss, electrical conductivity (ec), water holding capacity (Whc) and ciel*a*b* parameters, were determined. Based on the findings obtained it was concluded that PSE meat (pH24h≤5.5) was characterized by higher degradation of muscle fibre structure when compared with the normal meat (RFN). The differences in the microstructure of PSE and RFN meat influenced the colour, electrical conductivity, drip loss and WHC of the meat. The PSE meat was characterized by a signifi- cantly lighter color and significantly higher electrical conductivity, along with more intense drip loss and worsened water holding capacity in comparison with Rfn meat.
Food Control | 2011
Marta Chmiel; Mirosław Słowiński; Krzysztof Dasiewicz
Acta Scientiarum Polonorum. Technologia Alimentaria | 2006
Tomasz Florowski; Andrzej Pisula; Mirosław Słowiński; Barbara Orzechowska
Lwt - Food Science and Technology | 2016
Marta Chmiel; Mirosław Słowiński; Krzysztof Dasiewicz; Tomasz Florowski
Fuel and Energy Abstracts | 2011
Marta Chmiel; Mirosław Słowiński; Krzysztof Dasiewicz
Lwt - Food Science and Technology | 2016
Marta Chmiel; Mirosław Słowiński
Zywnosc-nauka Technologia Jakosc | 2010
Marta Chmiel; Krzysztof Dasiewicz; Mirosław Słowiński
Zywnosc-nauka Technologia Jakosc | 2015
Marta Chmiel; Krzysztof Dasiewicz; Mirosław Słowiński