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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]