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The aim of this study was to determine the effect of Salvia officinalis L. (sage) preparations on the storage stability of vacuum-packed low-pressure mechanically separated meat (MSM) from chickens stored at −18°C for 9 mo. Chilled low-pressure MSM coming from 4 production batches was obtained from the plant located in north-eastern Poland. All sage preparations—a water extract, ethanol extracts, and an essential oil—were prepared and added to the MSM under laboratory conditions. Five samples of low-pressure MSM were prepared that differed in terms of the type of sage preparation added: control—without addition of sage, WE—2.0% addition of water extract from sage, E40—2.0% addition of 40% (vol/vol) ethanol extract from sage, E70—2.0% addition of 70% (vol/vol) ethanol extract from sage, and EOS—0.1% addition of essential oil from sage. The MSM samples were assessed immediately after arrival into the laboratory and after 1, 2, 3, 4, 6, and 9 mo of storage. The quality changes of MSM samples were determined on the basis of the thiobarbituric acid reactive substances (TBARS) index and microbial analyses. On the basis of the TBARS index it was proved that addition of essential oil and (40% and 70% (vol/vol)) as well as water extracts of sage significantly (P 0.05) differences between the preparations. In conclusion, it was found that sage preparations are rich in bioactive compounds. Due to their antioxidant and antibacterial properties, especially sage oil and ethanol extracts may be recommended as an auxiliary factor to prolong the storage stability of frozen, vacuum-packed low-pressure MSM from chickens.

The objective of the study was to determine the effect of enrichment of restructured beef steaks with various types of nuts and oilseeds on their quality. According to our results, the addition of nuts and oilseeds affected the quality of the various features of the products. Among the studied nuts and oilseeds, flaxseeds showed the most adverse effect on the quality of the product. It caused, i.a.: significant (P

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE &gt, 2) compared to the control products.

Probiotics are recommended, among others, in the diet of children who are under antibiotic therapy, or that suffer from food allergies or travel diarrhea, etc. In the case of toddlers taking probiotic preparations, it is highly recommended to first remove the special capsule, which normally protects probiotic strains against hard conditions in the gastrointestinal tract. Otherwise, the toddler may choke. This removal can impair probiotic survival and reduce its efficacy in a toddler&rsquo, s organism. The aim of this study was to evaluate the survivability of five strains of lactic acid bacteria from the commercial probiotics available on the Polish market under simulated conditions of the gastrointestinal tract. Five probiotics (each including one of these strains: Bifidobacterium BB-12, Lactobacillus (Lb.) rhamnosus GG, Lb. casei, Lb. acidophilus, Lb. plantarum) were protective capsule deprived, added in a food matrix (chicken&ndash, vegetable soup) and subjected under simulated conditions of the gastric and gastrointestinal passage. Strain survivability and possibility to growth were evaluated. Obtained results showed that, among all analyzed commercial probiotic strains, the Lb. plantarum was the most resistant to the applied conditions of the culture medium. They showed a noticeable growth under both in vitro gastric conditions at pH 4.0 and 5.0, as well as in vitro intestinal conditions at all tested concentrations of bile salts.

Intrauterine growth restricted (IUGR) pigs are characterized by high perinatal mortality and dysfunction of internal organs, adipose, and muscle tissues. However, little is known about the post-weaning performance and meat quality of the IUGR pigs. The aim of this study was to compare normal pigs and pigs with IUGR from birth until slaughter, also with respect to their meat quality. Pigs with the IUGR achieved lower slaughter weight but did not differ significantly from normal pigs in terms of their meat content. The IUGR did not negatively affect the culinary quality of the obtained meat, including its content of basic chemical components and energy value, as well as hardness, chewiness, cohesiveness, elasticity, and penetration force. The meat of the IUGR pigs, when compared to the meat of normal pigs, was characterized by higher pH, lower EC (Electrical Conductivity) and drip loss, it was also tenderer and obtained higher scores in sensory evaluation of taste, smell, and general desirability. Therefore, such raw material can be appreciated by the consumers and can be used for the production of culinary portions similarly to the raw material obtained from normal pigs.

The aim of this research was to apply color parameters determined with the computer vision systems (CVS) in detection of PSE (pale, soft, exudative) porcine semimembranosus muscles. Based on pH measurements taken 24 h post mortem , meat were classified into two quality groups: RFN (red, firm, normal, non-exudative) and PSE. The color parameters were evaluated using the CVS and in CIE L*a*b* scale. In order to confirm or deny incidence of PSE the selected characteristics of technological quality of meat were also determined. Using CVS and CIE L*a*b* the considerable differences in color lightness for PSE were observed when compared to normal meat. The obtained correlation and determination coefficients between color parameters characterized by lightness reached low values 0.44 and 19.4%, respectively. Considerable dispersion of results and overlapping ranges of color parameters obtained for selected meat quality groups have proven the possibility of CVS application for m. semimembranosus classification to be limited.

The purpose of this study was to identify novel marbling-related genes by comparison of the global gene expression in semitendinosus muscle of 15-month-old Limousin (LIM), Holstein-Friesian (HF) and Hereford (HER) bulls. Muscle of LIM was lean with low intramuscular fat (IMF) content (0.53%) unlike the marbled muscles of HER and HF characterized by higher amounts of IMF (1.10 and 0.81%, respectively). The comparison of muscle transcriptional profile between marbled and lean beef revealed significant differences in expression of 144 genes, presumably involved in consecutive stages of adipose tissue development, such as preadipocyte proliferation and differentiation, adipocyte maturation, lipid filling and lipid metabolism leading to increased IMF deposition and marbling development. Correlation coefficients and regression analysis for nine of them (gadd45a, pias3, ccrn4l, diras3, pou5f1, hoxa9, atp2a2 and pim1) validated by real-time qPCR confirmed their moderate-high correlation with IMF% and explained up to 70.5% of the total variability in IMF deposition in the bulls.

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.

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 (pH5.8) 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.

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.