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The shifting of the shoreline is a natural phenomenon closely related to the existence of watercourses. One of its consequences is the need to periodically update the real estate cadastre with regard to parcel boundaries and their owners. Land use types use are also subject to updates, which bears particular significance in this context. This article presents the most essential practical aspects of establishing the shoreline in Poland, including the identification of property boundaries located in the immediate vicinity of watercourses. The main problems associated with conducting the process of demarcating land under water are discussed using selected technical reports as examples. Attention is drawn to the numbering of parcels resulting from the implementation of the analyzed procedure, as well as the precision of recording surface areas. Moreover, the consequences of changing the natural watercourse shoreline and the limitations imposed on property ownership rights are presented, along with the issue of compensation claims.

This study aimed to evaluate the effect of sous vide heat treatment and different packaging methods on the microbiological quality of red peppers (Capsicum annuum L.) during their refrigerated storage. Peppers of the Roberta variety were used in the study. The heat treatment of the peppers was carried out under vacuum conditions for all the packaging methods. ATM (unaltered gas atmosphere) and MAP (modified atmosphere packaging) products were repackaged under aseptic conditions into a suitable gaseous atmosphere after heat treatment and cooling into an unaltered atmosphere (ATM), and into a modified atmosphere (MAP: 30% CO2, 70% N2). The sous vide thermal treatment was performed in three variations: 30 min/60 °C, 15 min/70 °C, and 8 min/80 °C. The peppers were stored at 3 ± 1 °C until the bacterial count first exceeded 4 log CFU/g, but no longer than 24 days. The pH, TVC, Enterobacteriaceae count, and microscopic filamentous fungi count were determined in the products. A qualitative analysis of microbial isolates was also carried out using MALDI-TOF mass spectrometry. Sous vide heat treatment reduced the number of TVC (total viable count) (<2 to 2.35 log CFU/g), Enterobacteriaceae (<2 log CFU/g), and the number of microscopic filamentous fungi (<2 log CFU/g) compared with control (TVC 3.54–3.86 log CFU/g). The use of heat treatment combined with the packaging of culinary products effectively extends the shelf life of sous vide peppers, from 3 to 6 days for raw peppers to 15–24 days for sous vide peppers depending on the heat treatment and packaging method. All the packaging methods allowed the product to remain microbiologically safe (TVC below 4 log CFU/g) for 24 days for 30 min/60 °C and 15 min/70 °C treatments, and VAC packaging for 8 min/80 °C treatments. Bacterial identification by MALDI-TOF MS revealed that the predominant families were Pseudomonadaceae, Yersiniaceae, and Staphylococcaceae. Depending on the method of sous vide thermal treatment, it showed differences in the percentage of bacterial families in the culinary products. The proportions in the proportion of Gram+ and Gram- bacteria also changed. The use of sous vide processing in combination with appropriate packaging methods can significantly extend the shelf life of products obtained from peppers. [ABSTRACT FROM AUTHOR]

The aim of the study was to assess the bacterial flora of broiler chicken breast meat using the MALDI method, as well as its sensory evaluation while stored refrigerated at a stable temperature (0.5 °C+/−0.5 °C). Bacterial identification based on peptidic spectra obtained by matrix-assisted laser desorption ionisation time-of-flight (MALDI-TOF MS) mass spectrometry is a rapid, inexpensive, and accurate method for identifying isolates that belong to certain bacterial phyla. The microbiological and sensory quality was assessed on the 1st and 3rd, 5th, 7th, 8th, 9th, 10th, 11th, and 12th day of refrigerated storage. The study identified psychrophilic bacteria to be the dominant microflora during the entire period of refrigerated storage. The species profile of the bacteria, however, varied in the subsequent days of storage. From the 8th day of storage, the profile was dominated by bacteria of the genus Pseudomonas. The proportionate content of Pseudomonas bacteria ranged from 89% on day 8 to 95% on day 11th of storage. The majority of the unfavourable microflora (Aeromonas species, Alcaligenes spp., Klebsiella spp., and Yersinia spp.) were observed on the 11th day of storage, which indicates that meat spoilage processes had commenced. The quality of breast meat from broiler chickens stored at 0.5 °C+/−0.5 °C was sensorially acceptable up to the 8th day of storage. [ABSTRACT FROM AUTHOR]

The most frequently preferred solution for the ownership structure of land for single-family housing in Poland is the structure of one cadastral plot -- one single-family building. However, changing architectural concepts allow for the creation of single-family housing estates in systems consisting of atrial houses or T-type buildings, which have much more advantages than traditional terraced or semi-detached buildings. These advantages result from a different solution of building forms, which can be combined not only in rows, but also in variously shaped groups consisting of many houses. This provides greater possibilities for the free shaping of development plans for groups of houses, which in turn can be combined in various spatial arrangements while maintaining the required conditions of individual entrance, proper lighting of rooms and mutual distances. At the same time, it allows for more intensive use of the area. Despite the indicated advantages, in the light of the observed implementation practice, it seems problematic to locate buildings with separate ownership, used individually on a plot of land used jointly. The article analyzes the possibilities of legal solutions in the area of land and buildings that can be applied in such a solution. The strengths and weaknesses of each solution were assessed and their opportunities and threats were indicated. For the purposes of this research, four differently shaped groups of buildings consisting of T houses were selected. The results were presented in a SWOT analysis for the development variants adopted for the research using the T house as a repeatable residential unit. The article proposes four legal and neighborly solutions that enable and promote the construction of housing estates using highly intensive atrial development based on the T-house. [ABSTRACT FROM AUTHOR]

In Poland, the cadastre is the basic register which is the source of information on cadastral entities and their property. Therefore, it should constitute a reliable source of information in the scope of establishing the range of law, its nature, but also the subject of its ownership. However, it is necessary to be able to not only check the current information on the legal status and its scope, but also review past statuses or determine the rights that will influence real estate in the future. The cadastre and related rights are changing very dynamically over time, and each state has a very strict reference to the previous state. Therefore, in order to manage real estate in the most effective way, it is necessary to record temporal attributes of cadastre objects.

Usable floor area is one of the most important spatial attributes of buildings and premises. It is used, for example, to determine the basis for their taxation. Unfortunately, the question of proper determination of usable floor area in Poland has remained problematic for many years, which is closely related to the occurrence of various definitions of usable floor area in the currently binding legal acts. Consequently, usable floor area is not a universal attribute. This means that in certain cases significant discrepancies may occur between the usable floor area of the same structure, determined for different purposes. In addition, despite attempts made to unify the principles for the performance of surveys of building structures and their parts, this requirement still can not be recognized as fully met. Therefore, there is no doubt that the problem of reliability and availability of data defining the usable floor area of buildings is becoming even more important in view of the introduction of the ‘ad valorem’ tax, which has been planned for years. For this reason, this paper proposes a universal, multi-variant method of estimating usable floor area based on geometric and descriptive data of buildings contained in the cadastre. The Authors, taking into account the applicable legal regulations, have considered the possibilities of practical implementation of individual variants of this specific method. They have carried out empirical tests of effectiveness of the proposed approach. They have also defined tasks for which this method of determining the usable floor area of buildings would be particularly useful.

The purpose of this study was to determine the content of certain phenolic compounds, antioxidant activity, pressing efficiency, extract content, and sugars in celeriac juices obtained from the pulp after α-amylase treatment from Aspergillus oryzae. The test material consisted of peeled and unpeeled celery pulp kept at a temperature of 25 °C with and without the enzyme for a period of 30 and 60 min. The juices obtained from them were analyzed for the content of selected phenolic acids and flavonoids using the UPLC-PDA-ESI-MS/MS method, for antioxidant activity measured using the ABTS˙+ and DPPH˙ method, and for the total polyphenol content using the F-C method. Additionally, the juice pressing efficiency, the extract content using the refractometer method, and the sugar content using the HPLC method were checked. Significantly higher antioxidant activity, pressing yield, and average content of caffeic acid glucoside, quinic acid, kaempferol-3,7-di-O-glucoside, and chrysoeriol-7-O-apiosylglucoside were obtained in juices from peeled celery. Maceration of the pulp with amylase resulted in a significant reduction in antioxidant activity compared to control samples. An is-total increase of 17–41% in total flavonoid content was observed in all juices tested after treatment with the enzyme for 30 and 60 min, and the phenolic acid content increased by 4–41% after treatment of the pulp with amylase for 60 min. The 60 min holding of the pulp at 25 °C, including with the enzyme, was shown to decrease the antioxidant activity and the content of quinic acid, ferulic acid, and chrysoriol-7-O-apiose-glucoside in the juices tested compared to the samples held for 30 min, while the content of other phenolic acids and flavonoids increased. In addition, after 60 min of enzymatic maceration, the pressing yield of the juices increased. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh garlic (fg), and a control (produced without garlic). The quality assessment of minced poultry products included physicochemical properties (weight losses, pH, colour and shear force), microbiological quality (Enterobacteriaceae, total count of bacteria, lactic acid bacteria, and Pseudomonas spp.) and evaluation of sensory attributes. The results showed that the pH values in the black garlic groups, pH 6.06, 6.03, and 6.01, were lower than in the control group, pH 6.16, and tended to decrease during the period of cold storage. As the percentage of black garlic increased, there was a decrease in pH, the value of L* (brightness) from 76.16 in the control group to 48.03 in the group with 4% bg, while the value of b* (yellowing) increased analogously from 12.59 to 16.08. The use of black fermented garlic at 2% as a substitute for fresh garlic is a viable alternative to obtaining product with an acceptable taste and aroma. The addition of 4% black garlic was not acceptable to the assessors. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens' breast meat after their laying periods. The study included physicochemical characteristics (pH, drip loss, colour, shear force), microbiological quality (total Enterobacteriaceae family and Pseudomonas count), and sensory quality. Bacterial identification was performed using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. The increased meat pH and drip loss was greater at 6 than 2 °C (p < 0.05). An increase in the tenderness of the meat stored at 6 °C was found as early as day 4, as well as at 2 °C on day 8 of storage (p < 0.05). On day 4 of storage, the meat was characterised by a darker colour than on the first day, but the darkening was greater at 6 °C than at 2 °C (p < 0.05). At 6 °C, on day 4 of storage, there was an increase in yellow saturation (b*) of the meat, which was higher at 6 °C than at 2 °C (p < 0.05). At 2 °C, the total bacterial count and number of Pseudomonas spp. in the meat gradually increased along with increasing storage duration, reaching 4.64 log cfu/g and 4.48 log cfu/g, respectively, on the 8th day of storage. At 6 °C, on the sixth day of storage, the total bacterial count in the meat exceeded 7 log cfu/g, considered the limit of microbiological safety. The meat stored at 2 °C had an acceptable sensory quality until the 8th day of storage. The study shows that storage at 2 °C preserves the sensory characteristics and microbiological safety of the hen meat longer at an acceptable level after the laying period. Extended storage life may be of importance to consumers and the meat industry. [ABSTRACT FROM AUTHOR]

The land market is usually influenced by many factors, but the key to some of them is decisive when buying a property. These are both physical features of the property, such as the area, shape or class of the land as well as external factors related to the popularity of the area or the availability of communication. The group of factors that decide about the purchase is certainly the vulnerability of land to natural phenomena related to mass movements. They belong to factors that have a very negative impact on the price of real estate, limiting the possibility of its use, and above all buildings. In a situation where data on mass movements are available in a given area, these data directly affect the provisions of the study of conditions and directions of spatial development of the commune and, as a consequence, also local plans. The article analyzes the impact of landslide areas on property prices. The research was carried out in the municipality of Wieliczka where in 2008 a comprehensive assessment of mass movements was carried out, defining their character and making their classification.

Land-use as a part of the earth’s surface used in an unitary manner, constitutes as one of the objects of Real Estate Cadastre in Poland. This register gathers data concerning actual grounds status, buildings and premises. Cadastre is carried out in an informational system on the basis of Geodetic and Cartographic Law and its implementing act. The contents of mentioned legal regulations are very general in terms of capturing and revealing data on ecological land-use. The rules are also related to environmental protection law. It often makes its proper interpretation difficult. In this article, the study aimed to systematize information about recording ecological land-uses in Polish Real Estate Cadastre has been performed. Practical and legal solutions concerning determination of the ecological land-uses coverage have been presented. The authors evaluate an order of individual activities leading to ecological land-use disclosure in cadastral database. The consequences and constraints in enforcing the ownership to land property or its parts where ecological land-use was allocated are analyzed as well. The statistical data in the scope of number and surface area of ecological land-uses in individual provinces have also been demonstrated.

Buckwheat hulls which are rich in fiber are good ingredients to increase the nutritional value of food products. The aim of this study was to determine the effect of the applied additives in the form of fiber and apple juice on the properties of both potato and corn starch (normal and waxy). In order to characterize the rheological properties of kissel, the pasting characteristic was measured. In the obtained gels, the basic quality parameters were determined. The analysis of texture, color parameters, and also total polyphenol content were determined. Buckwheat hulls, in addition to their high fiber content, are a valuable source of phenolic compounds and can be a great additive in starch desserts. The addition of buckwheat hulls and apple juice improved the nutritional value of the final products but also caused changes in the technological qualities: it increased the initial temperature of potato starch mixtures (by approx. 9 °C); it decreased the viscosity of cold desserts (from 8 to 55%); and increased the hardness of the final product by more than 7 times. In the case of other starches, the recorded changes were much smaller than for potato starch-based products. [ABSTRACT FROM AUTHOR]

Peeled and unpeeled celeriac pulp was macerated with pectinase from Rhizopus sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peeled celeriac was characterized by higher pressing yield, sucrose content, and antioxidant activity (ABTS*+ and DPPH*). The juice from the unpeeled root had higher extract, fructose, glucose, total polyphenols, antioxidant activity (FRAP), total phenolic acids, and total luteolin content. Applying the enzyme to celeriac pulp had no significant effect on the extract's content, analyzed sugars, and antioxidant activity of the juices (ABTS*+). Adding pectinase to unpeeled celery pulp resulted in a 2–10% increase in pressing efficiency, compared to the control sample held at 25 °C for the same period. Maceration of the enzyme-peeled pulp increased the antioxidant potential of the juice by 22% in the FRAP method. In contrast, in all juices analyzed, unpeeled and peeled roots increased antioxidant activity measured by the DPPH* method by 24–57% and total phenolic acids by 20–57%. The time of holding the pulp at 25 °C was an important factor, and its extension resulted in a decrease in the values of most of the analyzed parameters, with the exception of pressing efficiency and fructose content in all analyzed juice samples. Short-term, 30-min maceration of peeled and unpeeled celery pulp with pectinase from Rhizopus sp. had a significant effect on increasing juice yield, antioxidant activity, and phenolic compound content. [ABSTRACT FROM AUTHOR]

The paper presents an application of the gamma-absorption method to study a gas-liquid two-phase flow in a horizontal pipeline. In the tests on laboratory installation two 241Am radioactive sources and scintillation probes with NaI(Tl) crystals have been used. The experimental set-up allows recording of stochastic signals, which describe instantaneous content of the stream in the particular cross-section of the flow mixture. The analyses of these signals by statistical methods allow to determine the mean velocity of the gas phase. Meanwhile, the selected features of signals provided by the absorption set, can be applied to recognition of the structure of the flow. In this work such three structures of air-water flow as: plug, bubble, and transitional plug – bubble one were considered. The recorded raw signals were analyzed in time domain and several features were extracted. It was found that following features of signals as the mean, standard deviation, root mean square (RMS), variance and 4th moment are most useful to recognize the structure of the flow.

Knowledge of the structure of a flow is really significant for the proper conduct a number of industrial processes. In this case a description of a two-phase flow regimes is possible by use of the time-series analysis e.g. in frequency domain. In this article the classical spectral analysis based on Fourier Transform (FT) and Short-Time Fourier Transform (STFT) were applied for analysis of signals obtained for water-air flow using gamma ray absorption. The presented method was illustrated by use data collected in experiments carried out on the laboratory hydraulic installation with a horizontal pipe of 4.5 m length and inner diameter of 30 mm equipped with two 241Am radioactive sources and scintillation probes with NaI(Tl) crystals. Stochastic signals obtained from detectors for plug, bubble, and transitional plug – bubble flows were considered in this work. The recorded raw signals were analyzed and several features in the frequency domain were extracted using autospectral density function (ADF), cross-spectral density function (CSDF), and the STFT spectrogram. In result of a detail analysis it was found that the most promising to recognize of the flow structure are: maximum value of the CSDF magnitude, sum of the CSDF magnitudes in the selected frequency range, and the maximum value of the sum of selected amplitudes of STFT spectrogram.

The essential oil from Litsea cubeba (LCEO) has good antioxidant, antimicrobial, anti-insect properties, which gives it the potential for use as a natural additive to food resources and food products in order to prevent spoilage and extend shelf life. In this study the biological activity related to food preservation was observed. The main volatile organic compounds were geranial (39.4%), neral (29.5%), and limonene (14.3%). Antioxidant activity was 30.9%, which was equal to 167.94 µg of Trolox per mL of sample. Antimicrobial activity showed the strongest inhibition against Serratia marcescens by disk diffusion method and minimum inhibitory concentrations MIC 50 and MIC 90 were the lowest for Micrococcus luteus with values 1.46 and 3.52 µL/mL, respectively. Antimicrobial activity of the LCEO vapor phase showed strong inhibition of microorganisms on apples, pears, potatoes, and kohlrabies. Over 50% of gram-positive and gram-negative bacteria and yeasts were inhibited by a concentration of 500 µL/mL. The inhibition of microorganisms was concentration dependent. Anti-insect activity was also strong, with 100% lethality of Pyrrhocoris apterus at a concentration of 25%. These results suggest that LCEO could be potentially used as a food preservative. [ABSTRACT FROM AUTHOR]

The paper presents idea and an application of the gamma-absorption method to a two-phase flow investigation in a vertical pipeline, where the flow of solid particles transported by water was examined by a set of two 241Am radioactive sources and probes with NaI(Tl) scintillation crystals. In the described experiments as solid phase the ceramic models representing natural polymetallic ocean nodules were used. For advanced analysis of electrical signals obtained from detectors the phase of cross-spectral density function has been applied. Results of the average solid-phase velocity measurements were compared with one obtained by application of the classical cross-correlation. It was found that the combined uncertainties of the velocity of solid particles evaluation in the presented experiment did not exceed 0.6% in phase method and 3.2% in cross-correlation method.

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L*a*b*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey. Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product. [ABSTRACT FROM AUTHOR]

The most important spatial attributes of any cadastral parcel are the coordinates of its boundary points, which define the extent of property rights. The derivative of the boundaries is the area of the parcel, which, in Poland, is determined based on the coordinates of the boundary points satisfying certain conditions. It is essential that the data entered into the real estate cadastre describing the areas of the parcels are of sufficiently high quality. For this reason, the authors of this research paper propose a three‐stage assessment of the quality of the area of cadastral parcels. The first stage involves analysis of the standardised values of selected attributes of the boundary points entered into the cadastral database, describing the accuracy of their position, the source of data capture, and the monumentation method. This forms the basis for evaluating the quality level of individual boundary points throughout the entire study area. Taking the geometry of the parcel into account, this information is used to determine the quality of the data on the areas of individual parcels, which forms the second stage of the analysis. The third and final stage consists in determining the global coefficient for the quality of areas of parcels in the study area. Such an approach provides a wide range of possibilities, both for carrying out unit control procedures and for comparing the quality of spatial data on parcel areas between individual cadastral districts or areas with a specific land use. The results of the analyses carried out on the research objects, i.e., on two cadastral districts located in southern Poland, have confirmed that the proposed method may also prove useful for other purposes. It is also a universal tool that can be adapted for use in other countries. [ABSTRACT FROM AUTHOR]

Along with the growth of the group of consumers paying attention to the relationship between diet and health, there is a trend of interest in natural products and the possibility of their use in meat processing. Raw material used for the study was the breast muscles of pheasants (Phasianus colchicus), which were marinated for 24 hours with acid whey, buttermilk, and lemon juice. Physical parameters (marinade absorption, pH, WHC, colour, shear force, texture profile analysis (TPA), and thermal losses) and microbiological parameters (the number of mesophilic aerobic bacteria, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria) of the nonmarinated and marinated muscles (raw and roasted) were evaluated, and sensory analysis was made. The studies have shown that whey and buttermilk can be used as a natural marinade for marinating pheasant meat, as it ensures microbiological safety of the product and has a positive effect on tenderness (measured by shear force) and chewiness. In the sensory evaluation, it improves the juiciness and tenderness of the roast product and has obtained general acceptability. [ABSTRACT FROM AUTHOR]

This study aimed to characterize bee products (bee bread, bee pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total phenolic (TPC) and flavonoid (TFC) contents, and antioxidant and microbiological properties. The TP and TF contents could be ordered as follows: bee pollen > bee bread > beeswax > honey. The UPLC−PDA−MS/MS analysis allowed identifying 20 polyphenols. Sinapic acid dominated in bee pollen, gallic acid in the bee bread and honey, while pinobanksin was the major compound of beeswax. The data showed that bee pollen and bee bread had a stronger antioxidant potential than honey and beeswax. Moreover, the antibacterial activity of the bee products was studied using 14 bacterial strains. Bee bread's and bee pollen's antimicrobial activity was higher towards Gram-negative strains. In comparison, honey was more potent in inhibiting Gram-positive bacteria. Our study indicates that bee products may represent valuable sources of bioactive compounds offering functional properties. [ABSTRACT FROM AUTHOR]

Simple Summary: The use of meat from hens after the end of the laying period is limited due to their inferior sensory properties compared to the meat of young slaughter birds, mainly due to the age of the hens. Therefore, we are looking for effective methods of softening the meat of laying hens after the end of the annual laying use. One way to reduce the hardness of hen meat after the laying period is to marinate it with fermented milk products. The aim of the research was to evaluate the effect of marinating with buttermilk and sour milk on the quality of Rhode Island Red (RIR) hen meat after the first year of laying use. In the conducted research, it was found that marinating hen meat after the first year of laying with fermented milk products has a beneficial effect on the characteristics of raw and roasted meat. Roasted hen meat was characterised by a brighter colour, lower hardness, and better microbiological quality, and had greater overall acceptability. The obtained results allow us to conclude that marinating hen meat with fermented milk products creates new opportunities and prospects for the culinary use of the meat of RIR hens after one year of laying use. The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L*, a*, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics. Bacteria were identified by the mass spectrometry method (MALDI-TOF MS Biotyper). Marinating meat with fermented dairy products lightened the colour, decreased the value of shear force, reduced hardness and chewiness, and limited the growth of aerobic bacteria and Pseudomonas spp. Additionally, after heat treatment, the number of identified aerobic bacteria families in the marinated in buttermilk and marinated in sour milk groups was smaller than in the non-marinated muscle group. The sensory evaluation showed a beneficial effect of marinating with buttermilk and sour milk on the tenderness, juiciness, and colour of roasted meat. [ABSTRACT FROM AUTHOR]

Bee products are a well-known remedy against numerous diseases. However, from the consumers' perspective, it is essential to define factors that can affect their sensory acceptance. This investigation aimed to evaluate the volatile and sensory profiles, and sugar composition of beeswax, beebread, pollen, and honey. According to the HS-SPME/GC-MS results, 20 volatiles were identified in beeswax and honey, then 32 in beebread, and 33 in pollen. Alkanes were found to dominate in beeswax, beebread, and pollen, while aldehydes and monoterpenes in honey. In the case of sugars, a higher content of fructose was determined in beebread, bee pollen, and honey, whereas the highest content of glucose was assayed in beeswax. In the QDA, the highest aroma intensity characterized as honey-like and sweet was found in honey, while the acid aroma was typical of beebread. Other odor descriptors, including waxy, pungent, and plant-based aromas were noted only in beeswax, honey, and pollen, respectively. [ABSTRACT FROM AUTHOR]

Simple Summary: Quality and safety are the most important features of poultry meat products for consumers. After the end of laying the meat of hens is hard, therefore methods of improving its tenderness are sought. Marinating is a frequently-used method used to improve the culinary qualities of a product. Synthetic additives for marinating meat are gaining increasingly less consumer acceptance. Acid whey and buttermilk are by-products of the dairy industry which are a source of many valuable components. The aim of this study was to evaluate marinating organic hen meat after the end of the laying period with buttermilk and whey for 24 and 48 h. In this article we have demonstrated that whey and buttermilk are suitable as natural marinades for marinating organic hen meat after laying period as they provide microbiological safety of the product and have a beneficial effect on tenderness and chewiness. In the sensory evaluation, they improve flavour and tenderness, which allows obtainment of a high-quality product. The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respect of physical traits (marinade absorption, pH, colour L*a*b*, shear force, TPA texture profile analysis test), microbiological parameters and sensory characteristics. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria of the Enterobacteriaceae family and Pseudomonas spp. Bacterial identification was performed by MALDI-TOF MS. The study showed that marinating the breast muscles of hens after the laying period with buttermilk and whey lightened the colour (p < 0.05), decreased the shear force value (p < 0.05), and reduced hardness and chewiness (p < 0.05) both after 24 and 48 h of marinating compared to the control product. The 24-h time of marinating with buttermilk and whey inhibited (p < 0.05) the growth of aerobic bacteria and Pseudomonas spp. and had a positive effect on the desirable odour, the intensity and desirability of flavour as well as the roast product tenderness. Longer marinating time reduced the product palatability and decreased its microbiological safety. The obtained results suggest that the 24-h time of marinating hen meat after the laying period with buttermilk and acid whey allows to obtainment of a high-quality product. [ABSTRACT FROM AUTHOR]

Background. Sheep's milk has a high content of total solids, which qualifies it as a very good raw material for the production of fermented milk drinks. Currently, there are commercially produced kefirs and yogurts from sheep's milk in the countries of the Mediterranean region. The growing interest in the consumption of these products is justified not only by their taste merits, but also because of their health-promoting properties. The aim of the present study was to determine the effect of the addition of 1% of lyophilized wild garlic powder on the properties of kefirs from sheep's milk. Material and methods. Sheep's milk was pasteurized (85°C, 30 min), cooled down, enriched with 1% of freeze-dried wild garlic powder, inoculated with a Commercial VITAL kefir culture and fermented for 16 hours (26°C). The influence of wild garlic on acidity (pH, °SH), syneresis (%), texture (TPA test), colour (L*a*b*) and the sensory profile of kefirs was conducted. Results. Wild garlic could be used as a taste and flavour modifier in the production of kefir from sheep's milk. The addition of 1% of freeze-dried wild garlic slowed down the fermentation of kefir, changed colour and reduced syneresis. Conclusions. Wild garlic could be used as a valuable supplement and a modifier of taste and flavour in kefir from sheep's milk. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh garlic (fg), and a control (produced without garlic). The quality assessment of minced poultry products included physicochemical properties (weight losses, pH, colour and shear force), microbiological quality (Enterobacteriaceae, total count of bacteria, lactic acid bacteria, and Pseudomonas spp.) and evaluation of sensory attributes. The results showed that the pH values in the black garlic groups, pH 6.06, 6.03, and 6.01, were lower than in the control group, pH 6.16, and tended to decrease during the period of cold storage. As the percentage of black garlic increased, there was a decrease in pH, the value of L* (brightness) from 76.16 in the control group to 48.03 in the group with 4% bg, while the value of b* (yellowing) increased analogously from 12.59 to 16.08. The use of black fermented garlic at 2% as a substitute for fresh garlic is a viable alternative to obtaining product with an acceptable taste and aroma. The addition of 4% black garlic was not acceptable to the assessors.