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Iwiński H, Chodkowska KA, Drabik K, Batkowska J, Karwowska M, Kuropka P, Szumowski A, Szumny A, Różański H. The Impact of a Phytobiotic Mixture on Broiler Chicken Health and Meat Safety. Animals (Basel) 2023; 13:2155. [PMID: 37443953 DOI: 10.3390/ani13132155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 06/11/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
The purpose of the study was to assess the effects of different doses of a phytobiotic mixture on selected production parameters and meat quality and to assess the residue of the preparation in tissues and the possible toxic effects in broiler chickens. Broiler chicks aged 160 days, divided into four equal groups, were supplemented with the phytobiotic mixture at different doses, D1-0.5 mL/L, D2-1 mL/L, and D3-2 mL/L, four times during a 42-day trial. There were no statistically significant differences in weight gain per week of life and mortality in the birds. The study also demonstrated that the use of the mixture of phytobiotics had no significant effect on colour, pH, WHC, and natural leakage. However, a beneficial effect of the additive was found in the group treated with a dose of 1 mL/L, where less thermal leakage from the meat was demonstrated. Furthermore, significant differences in the change in thigh muscle tenderness were also observed. In the histopathological analysis of the liver no significant differences were observed. In addition, no residues of the mixture or its metabolites were found in the tissues analysed. In conclusion, the proposed scheme of administration of the phytobiotic additive, regardless of the dose, does not cause pathological changes in organs and does not carry the risk of residues of the product in tissues intended for human consumption.
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Affiliation(s)
- Hubert Iwiński
- AdiFeed Sp. z o.o., Opaczewska, 02-201 Warszawa, Poland
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wrocław, Poland
| | - Karolina A Chodkowska
- AdiFeed Sp. z o.o., Opaczewska, 02-201 Warszawa, Poland
- Krzyżanowski Partners Spółka z o.o., Zakładowa 7, 26-670 Pionki, Poland
| | - Kamil Drabik
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, ul. Akademicka 13, 20-950 Lublin, Poland
| | - Justyna Batkowska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, ul. Akademicka 13, 20-950 Lublin, Poland
| | - Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
| | - Piotr Kuropka
- Department of Biostructure and Animal Physiology, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wrocław, Poland
| | - Adam Szumowski
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wrocław, Poland
| | - Antoni Szumny
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wrocław, Poland
| | - Henryk Różański
- AdiFeed Sp. z o.o., Opaczewska, 02-201 Warszawa, Poland
- Laboratory of Industrial and Experimental Biology, Institute for Health and Economics, Carpathian State College in Krosno, Rynek 1, 38-400 Krosno, Poland
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Kasperek K, Drabik K, Sofińska-Chmiel W, Karwowska M, Zięba G, Batkowska J. The sex impact on the technological and chemical characteristics of meat derived from the Polish native chicken breed. Sci Rep 2023; 13:6525. [PMID: 37085542 PMCID: PMC10121674 DOI: 10.1038/s41598-023-33430-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 04/12/2023] [Indexed: 04/23/2023] Open
Abstract
The aim of the study was to evaluate the birds' sex as well as the caponisation influence on the technological traits of obtained meat, fatty acids profile as well as main chemical compounds distribution. In this study, 40 hens, roosters and green-legged partridge capons each were used (4 replications each). At 24 weeks of age, 2 birds from each replication subgroup were selected and slaughtered. During dissection analysis, pectoral and femoral muscles were sampled. Acidity, colour, tenderness, water holding capacity, drip and cooking loss were determined in the obtained material. The fatty acid profile of the meat was also determined, as well as the distribution of components in the pressed meat samples using FTIR spectroscopy. Statistically significant differences in the colour lightness index (L*) of the breast muscles were recorded, with cockerel meat being the darkest and capon meat the lightest. The greatest natural water loss was recorded in the hens' pectoral muscle; cooking loss was also the greatest in these samples. Roosters showed significantly the lowest content of monounsaturated fatty acids, at the same time the highest proportion of the n3 fatty acids group was found in capons. Irrespective of muscle, meat from roosters showed the highest susceptibility to oxidation (PI index). The variation in the chemical composition of the meat was confirmed by FTIR mapping.
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Affiliation(s)
- Kornel Kasperek
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950, Lublin, Poland
| | - Kamil Drabik
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950, Lublin, Poland
| | - Weronika Sofińska-Chmiel
- Analytical Laboratory, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie Skłodowska University, 3 Maria Curie Skłodowska Sq., 20-031, Lublin, Poland
| | - Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, 8 Skromna St., 20-704, Lublin, Poland
| | - Grzegorz Zięba
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950, Lublin, Poland
| | - Justyna Batkowska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950, Lublin, Poland.
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Karwowska M, Stadnik J, Brasca M. Editorial: Aminobiogenic potential of fermented food microbiota. Front Microbiol 2023; 14:1176149. [PMID: 37032912 PMCID: PMC10076850 DOI: 10.3389/fmicb.2023.1176149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Accepted: 03/06/2023] [Indexed: 04/11/2023] Open
Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Lublin, Poland
- *Correspondence: Małgorzata Karwowska
| | - Joanna Stadnik
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Lublin, Poland
| | - Milena Brasca
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Milan, Italy
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Karwowska M, Kononiuk AD. Effect of nitrate reduction and storage time on the antioxidative properties, biogenic amines and amino acid profile of dry fermented loins. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Małgorzata Karwowska
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Lublin 20‐704 Poland
| | - Anna D. Kononiuk
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Lublin 20‐704 Poland
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences ul Tuwima 10 Olsztyn 10‐748 Poland
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Karwowska M. Novel strategies towards increasing the nutritional value of meat products: Editorial. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Małgorzata Karwowska
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna Lublin 20‐704 Poland
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Batkowska J, Drabik K, Karwowska M, Ahsan U, Raza I, Adamczuk A, Horecka B. Growth performance and meat quality of meat-type guinea fowl fed different commercial diets. Arch Anim Breed 2021; 64:325-334. [PMID: 34377765 PMCID: PMC8339595 DOI: 10.5194/aab-64-325-2021] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Accepted: 06/15/2021] [Indexed: 11/11/2022] Open
Abstract
The aim of study was to assess the growth performance, meat quality, and fatty acid composition of meat-type guinea fowl fed balanced commercial diets under two different feeding programs, similar to those for slaughter turkeys and broiler chickens, respectively. A total of 80 4-week-old meat-type guinea fowl divided into two groups (four replicates per group; 10 birds in each replicate) were raised for 14 weeks. One group received commercially available diets in a three-phased program (TM group), whereas the other group was fed commercial diets in a two-phased program (CM group). Growth-performance-related traits were recorded. At the end of rearing (14 weeks of age), eight birds from each group were slaughtered. Carcass yield and technological traits of meat (pH, color, water-holding capacity, natural and thermal loss, tenderness, fatty acid profile) were analyzed. Groups did not differ in terms of body weight as well as carcass yield and characteristics. There was no difference in meat quality and the fatty acid profile of breast and thigh meat of guinea fowl from TM and CM groups. The findings of this study suggest that both commercial diets (for broiler chickens and turkeys) can be used in meat-type guinea fowl rearing. Due to the lower price of diets fed to the CM group and the lack of significant variation in meat quality traits, its use seems to be more justified from an economic point of view.
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Affiliation(s)
- Justyna Batkowska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
| | - Kamil Drabik
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
| | - Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland
| | - Umair Ahsan
- Department of Plant and Animal Production, School of Food, Agriculture and Livestock, Burdur Mehmet Akif Ersoy University, İstiklal Campus, Burdur 15030, Turkey
| | - Ifrah Raza
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Aydın Adnan Menderes University, Işıklı, Aydın 09016, Turkey
| | - Agnieszka Adamczuk
- Institute of Agrophysics, Polish Academy of Sciences, 4 Doświadczalna St., 20-290 Lublin, Poland
| | - Beata Horecka
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
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Drabik K, Karwowska M, Wengerska K, Próchniak T, Adamczuk A, Batkowska J. The Variability of Quality Traits of Table Eggs and Eggshell Mineral Composition Depending on Hens' Breed and Eggshell Color. Animals (Basel) 2021; 11:1204. [PMID: 33922160 PMCID: PMC8146221 DOI: 10.3390/ani11051204] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/16/2021] [Accepted: 04/19/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the study was to evaluate the relationship between the eggshell color parameters and its mineral composition as well as the internal quality of eggs derived from various breeds of hens, varied by eggshell color: seledine from Araucana, brown from Marans, and white from Leghorn. The sample consisted of 180 eggs (60/group) The eggshell color was measured using CIE L*a*b* system. The quality evaluation included traits of whole egg (weight, specific gravity, proportions of elements, shape index), yolk (weight, color, index, pH), albumen (weight, height, pH), and shell (color, strength, weight, thickness, density). The mineral composition of eggshells was analyzed. The eggs origin affected the quality characteristics of particular egg elements (p < 0.001). However, the impact of analyzed colors on the egg quality traits varied, and in the case of whole egg and albumen traits the most favorable was the white color (p ≤ 0.05), while in the case of the strength of shell or its thickness it was the dark brown color (p ≤ 0.05). The eggshell color influenced variations in its mineral composition (p < 0.001) except potassium and sodium content, while the proportion of particular mineral elements in shell was correlated with the L*a*b* color space coordinates (p ≤ 0.05).
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Affiliation(s)
- Kamil Drabik
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland; (K.D.); (K.W.); (T.P.)
| | - Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Karolina Wengerska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland; (K.D.); (K.W.); (T.P.)
| | - Tomasz Próchniak
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland; (K.D.); (K.W.); (T.P.)
| | - Agnieszka Adamczuk
- Institute of Agrophysics, Polish Academy of Sciences, 4 Doświadczalna St., 20-290 Lublin, Poland;
| | - Justyna Batkowska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland; (K.D.); (K.W.); (T.P.)
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Karwowska M, Stadnik J, Stasiak DM, Wójciak K, Lorenzo JM. Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15060] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Joanna Stadnik
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Dariusz M. Stasiak
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Karolina Wójciak
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia Rúa Galicia No 4 Parque Tecnológico de Galicia San Cibrao das Viñas Ourense 32900 Spain
- Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Ourense 32004 Spain
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Karwowska M, Kononiuk AD, Stasiak DM, Patkowski K. Fatty Acid Profile and Antioxidative Properties of Peptides Isolated from Fermented Lamb Loin Treated with Fermented Milk. Antioxidants (Basel) 2020; 9:antiox9111094. [PMID: 33171876 PMCID: PMC7695192 DOI: 10.3390/antiox9111094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/24/2020] [Accepted: 11/03/2020] [Indexed: 11/26/2022] Open
Abstract
This study evaluated the impact of fermented milk maceration on fermented lamb loin without nitrate to obtain peptides with high activity against oxidative changes (ABTS, DPPH, reducing power) as well as a favorable fatty acid profile, including CLA content. Additionally, an attempt was made to evaluate the influence of the lamb breed on the assessed properties. Raw loins (m. Longissimus dorsi) obtained from sheep of three polish breeds—Wrzosówka, Uhruska, and Świniarka—and fermented products were tested. The fermented loins obtained after 14 days of processing were characterized by pH and water activity values in the ranges, respectively, 4.76–5.12 and 0.902–0.915. The maceration of meat in a fermented milk has caused greater acidification of the meat during fermentation. Statistical analysis indicated that treatment was the factor with significant effect on peptide content; no effect of animal breed was found. The peptide content isolated from raw meat ranged from 2.90 to 4.31 mg g−1 of sample, while in fermented meat products it was significant higher (11.59–16.37 mg g−1 of product). The antioxidant properties of peptides were positively correlated with peptides content. The maceration in fermented milk resulted in a statistically significant increase of ABTS value in case of fermented lamb loin of Świniarka breed. The raw meat and fermented meat products form the Świniarka lamb breed were characterized by the highest content of the total CLA isomers. The main CLA isomer found was cis9-trans11 (rumenic acid), followed by cis9-cis11, trans9-trans11, and trans10-cis12. The rumenic acid content was higher than, respectively, 87% and 80–88% of total CLA isomers in case of raw meat and fermented lamb loins of three breeds.
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Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland; (M.K.); (A.D.K.)
| | - Anna D. Kononiuk
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland; (M.K.); (A.D.K.)
| | - Dariusz M. Stasiak
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland; (M.K.); (A.D.K.)
- Correspondence:
| | - Krzysztof Patkowski
- Institute of Animal Breeding and Biodiversity Conservation, Faculty of Biology, Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
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Kononiuk AD, Karwowska M. Comparison of the effect of freeze-dried acid whey on physicochemical properties of organic fermented sausages made from beef and fallow deer meat. J Food Sci Technol 2020; 57:1753-1762. [PMID: 32327786 DOI: 10.1007/s13197-019-04208-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/09/2019] [Accepted: 12/11/2019] [Indexed: 11/25/2022]
Abstract
The objective of this study was to compare the effect of freeze-dried acid whey on physicochemical properties and microbial changes of organic fermented sausages made from beef and fallow deer meat. Five formulations of sausages from each species were made. The results show that processing time and species of meat were the high significant factor on tested parameters. Variants and interactions between main factors influenced at different levels of significance on some tested attributes. At the end of processing fallow deer sausages were characterised by the lower pH (4.79 ± 0.01-4.90 ± 0.02 for fallow deer and 5.04 ± 0.00-5.25 ± 0.03 for beef sausages) and the content of 2-thiobarbituric acid reactive substances (1.54 ± 0.09-2.81 ± 0.23 and 1.64 ± 0.15-5.06 ± 0.25 respectively) than sausages made from beef meat. In conclusion, the addition of freeze-dried acid whey in varying amounts did not significantly affect the physicochemical characteristics of sausages from both fallow deer and beef. However, further research is needed to compare the effect of acid whey on the nutritional values of raw fermented sausages from fallow deer and beef.
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Affiliation(s)
- Anna D Kononiuk
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
| | - Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
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Karwowska M, Kononiuk A. Nitrates/Nitrites in Food-Risk for Nitrosative Stress and Benefits. Antioxidants (Basel) 2020; 9:E241. [PMID: 32188080 PMCID: PMC7139399 DOI: 10.3390/antiox9030241] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 03/03/2020] [Accepted: 03/11/2020] [Indexed: 12/12/2022] Open
Abstract
In the context of impact on human health, nitrite/nitrate and related nitrogen species such as nitric oxide (NO) are a matter of increasing scientific controversy. An increase in the content of reactive nitrogen species may result in nitrosative stress-a deleterious process, which can be an important mediator of damage to cell structures, including lipids, membranes, proteins and DNA. Nitrates and nitrites are widespread in the environment and occur naturally in foods of plant origin as a part of the nitrogen cycle. Additionally, these compounds are used as additives to improve food quality and protect against microbial contamination and chemical changes. Some vegetables such as raw spinach, beets, celery and lettuce are considered to contain high concentrations of nitrates. Due to the high consumption of vegetables, they have been identified as the primary source of nitrates in the human diet. Processed meats are another source of nitrites in our diet because the meat industry uses nitrates/nitrites as additives in the meat curing process. Although the vast majority of consumed nitrates and nitrites come from natural vegetables and fruits rather than food additives, there is currently a great deal of consumer pressure for the production of meat products free of or with reduced quantities of these compounds. This is because, for years, the cancer risks of nitrates/nitrites have been considered, since they potentially convert into the nitrosamines that have carcinogenic effects. This has resulted in the development and rapid expansion of meat products processed with plant-derived nitrates as nitrite alternatives in meat products. On the other hand, recently, these two ions have been discussed as essential nutrients which allow nitric oxide production and thus help cardiovascular health. Thus, this manuscript reviews the main sources of dietary exposure to nitrates and nitrites, metabolism of nitrites/nitrates, and health concerns related to dietary nitrites/nitrates, with particular emphasis on the effect on nitrosative stress, the role of nitrites/nitrates in meat products and alternatives to these additives used in meat products.
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Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland;
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Glibowski P, Karwowska M, Latoch A, Nosowska K, Udeh KO. Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts [pdf]. Acta Sci Pol Technol Aliment 2019. [DOI: 10.17306/j.afs.2019.0653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Glibowski P, Karwowska M, Latoch A, Nosowska K, Udeh KO. Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts. Acta Sci Pol Technol Aliment 2019; 18:185-193. [DOI: 10.17306/j.afs.0653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Kononiuk AD, Karwowska M. Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite. Asian-Australas J Anim Sci 2019; 33:332-338. [PMID: 31208178 PMCID: PMC6946970 DOI: 10.5713/ajas.19.0011] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Accepted: 05/04/2019] [Indexed: 01/02/2023]
Abstract
Objective Aim of this study was to evaluate the influence of freeze-dried acid whey addition and the use a game meat (fallow deer) on a microbial content and the biogenic amines formation in dry fermented sausages. Methods The experiment involved dry fermented sausages made in two variants from beef and from fallow deer. Each variant was divided into five groups: control (with a curing mixture), reference (with a sea salt), sample with a liquid acid whey and two samples with the addition of reconstituted freeze-dried acid whey in different concentrations. Changes in lactic acid bacteria (LAB), Enterobacteriaceae content and biogenic amines content were determined. Results The microbial content changes suggest that addition of acid whey slightly affected LAB content in comparison with the control and reference sample, but the addition of freeze-dried acid whey resulted in a reduction of Enterobacteriaceae content in the sausages from fallow deer or a similar level in the beef sausages compared with the control and reference sample. Both changes in LAB and Enterobacteriaceae content were more evident in case of sausages made from fallow deer. Addition of acid whey (liquid and a higher amount of freeze-dried) and use of fallow deer meat to produce the sausages resulted in a significant reduction of total biogenic amines content. Conclusion The addition of acid whey (liquid and higher amount of freeze-dried) resulted in a significant reduction of total biogenic amines content in dry fermented sausages made from fallow deer meat.
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Affiliation(s)
- Anna D Kononiuk
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
| | - Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
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Karwowska M, Fijalkowski K, Czerwiński A. Comparative study of hydrogen electrosorption from alkali metals electrolytes and hydrogen sorption from gas phase in AB5 alloy. Electrochim Acta 2017. [DOI: 10.1016/j.electacta.2017.08.193] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Karwowska M, Kononiuk A. Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13580] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Anna Kononiuk
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
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Karwowska M, Grabowicz M, Stadnik J, Szterk P, Bernacki Z, Dolatowski ZJ. The effect of corn or beet pulp silage supplemented diet on production parameters, oxidative stability of muscles and fatty acid composition of abdominal fat in geese. Annals of Animal Science 2017. [DOI: 10.1515/aoas-2016-0075] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The aim of this study was to assess the production parameters of White Koluda® geese fed with a corn or beet pulp silage supplemented diet. The oxidative stability of breast and thigh muscles during frozen storage and the fatty acid composition of abdominal fat were also investigated. Measurements were carried out on a total of 42 geese of the White Koluda® W31 strain that were divided into three experimental groups: group I (control) - basal diet, group II - basal diet with corn silage addition, group III - basal diet with pressed beet pulp silage addition. Diets containing ad libitum maize silage or sugar beet pulp silage supplemented with a limited amount of commercial diets, significantly reduced BW (about 9%) and ADG (about 27%) of birds compared to the control group in the 14th week of rearing. Feeding corn or sugar beet pulp silage to geese did not affect pH values, heme iron content, colour parameters but decreased lipid oxidation values in muscles 3 days after slaughter. The abdominal fat of geese fed with the pressed beet pulp silage supplemented diet was characterized by a significantly higher content of myristic and linoleic acid and a lower content of oleic acid. In conclusion, feeding geese with limited amount of commercial mixtures supplemented with maize or sugar beet pulp silages may be recommended primarily for increasing financial efficiency in White Koluda® geese farms but also for improving the quality of goose carcasses, due to their low fat and high quality of meat.
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Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin , Poland
| | - Małgorzata Grabowicz
- Department of Cattle Breeding and Animal Nutrition, University of Technology and Life Sciences in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz , Poland
| | - Joanna Stadnik
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin , Poland
| | - Piotr Szterk
- Department of Cattle Breeding and Animal Nutrition, University of Technology and Life Sciences in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz , Poland
| | - Zenon Bernacki
- Department of Poultry Breeding and Animal Products Evaluation, University of Technology and Life Sciences in Bydgoszcz, Kordeckiego 20, 85-225 Bydgoszcz , Poland
| | - Zbigniew J. Dolatowski
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin , Poland
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Kononiuk AD, Karwowska M. Meat and meat products – analysis of the most common threats in the years 2011-2015 in Rapid Alert System for Food and Feed (RASFF). Rocz Panstw Zakl Hig 2017; 68:289-296. [PMID: 28895672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/07/2023] Open
Abstract
BACKGROUND The key tool used in the European Union in order to eliminate the risks associated with the consumption of potentially hazardous food is RASFF - Rapid Alert System for Food and Feed Safety. The RASFF was established to increase accountability and strengthening cooperation between states of the European Union in the field of food safety control. OBJECTIVE The aim of this study was to explore the trends and temporal and spatial distribution of notifications on food safety hazards between January 2011 and December 2015 with a special emphasis on meat and meat products on the basis of notification from RASFF. MATERIAL AND METHODS The study analyzed notifications on the annual reports of the RASFF published by the European Commission and requests added to the portal RASFF in the period 01.01.2011 - 31.12.2015 on the category of “meat and meat products (other than poultry) and “poultry meat and poultry meat products”. Analysis included detailed information on each notification, such as the classification and date, hazard category, notifying country, country origin. RESULTS The most common classifications of notification were ‘alert’ and ‘border rejection’. Generally, basis of this notifications were ‘company’s own check’ and ‘official control on the market’. Pathogenic microorganisms were the most often hazard of category in which the higher number of notifications concerned with Salmonella spp. CONCLUSION Alert notification which is the most dangerous for consumers were the most common type of classification for notifications on ‘meat and meat product’ category. The most of notifications in category ‘poultry meat and poultry meat products’ were the result of border control. Pathogenic microorganisms were the reason for the huge number of notifications in studied product categories. Many of notifications were associated with products which origin countries were outside RASFF member states.
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Affiliation(s)
- Anna D. Kononiuk
- University of Life Science, Faculty of Food Science and Biotechnology, Department of Meat Technology and Food Quality, Lublin, Poland
| | - Małgorzata Karwowska
- University of Life Science, Faculty of Food Science and Biotechnology, Department of Meat Technology and Food Quality, Lublin, Poland
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Karwowska M, Dolatowski ZJ. Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat. Asian-Australas J Anim Sci 2016; 30:85-93. [PMID: 27165018 PMCID: PMC5205597 DOI: 10.5713/ajas.16.0023] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/07/2016] [Revised: 02/24/2016] [Accepted: 04/18/2016] [Indexed: 11/27/2022]
Abstract
Objective This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. Methods Four formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity (aw), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process. Results At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products. Conclusion The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made from deer meat.
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Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, 20-704 Lublin, Poland
| | - Zbigniew J Dolatowski
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, 20-704 Lublin, Poland
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Karwowska M, Mikołajczak J, Dolatowski ZJ, Borowski S. The Effect of Varying Distances from the Wind Turbine on Meat Quality of Growing-Finishing Pigs. Annals of Animal Science 2015. [DOI: 10.1515/aoas-2015-0051] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This study was conducted to assess the effect of rearing pigs at three different distances from a wind turbine (50, 500 and 1000 m) on the physicochemical properties and fatty acid composition of loin and neck muscles. The experiment was carried out on 30 growing-finishing pigs, derived from Polish Landrace × Polish Large White sows mated to a Duroc × Pietrain boar. The results obtained during the noise measurement showed that the highest level of noise in the audible and infrasound range was recorded 50 m from the wind turbine. Rearing pigs in close proximity to the wind turbine (50 m) resulted in decreased muscle pH, total heme pigments and heme iron as well as reduced content of C18:3n-3 fatty acid in the loin muscle. Loins of pigs reared 50 m from the wind turbine were characterized by significantly lower iron content (6.7 ppm g-1) compared to the loins of pigs reared 500 and 1000 m from the wind turbine (10.0-10.5 ppm g-1). The concentration of α-linolenic acid (C18:3n-3) in loin and neck muscles decreased as the distance from the wind turbine increased. Avoiding noise-induced stress is important not only for maintaining meat quality but also for improving animal welfare.
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Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Jan Mikołajczak
- Faculty of Animal Breeding and Biology, University of Technology and Life Sciences in Bydgoszcz, Kordeckiego 20, 85-225 Bydgoszcz, Poland
| | - Zbigniew Józef Dolatowski
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Sylwester Borowski
- Faculty of Mechanical Engineering, University of Technology and Life Sciences in Bydgoszcz, Kordeckiego 20, 85-225 Bydgoszcz, Poland
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Libera J, Karwowska M, Stasiak DM, Dolatowski ZJ. Microbiological and physicochemical properties of dry-cured neck inoculated with probiotic ofBifidobacterium animalisssp.lactisBB-12. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12806] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Justyna Libera
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; 8 Skromna 20-704 Lublin Poland
| | - Małgorzata Karwowska
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; 8 Skromna 20-704 Lublin Poland
| | - Dariusz M. Stasiak
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; 8 Skromna 20-704 Lublin Poland
| | - Zbigniew J. Dolatowski
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; 8 Skromna 20-704 Lublin Poland
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Karwowska M, Wójciak KM, Dolatowski ZJ. The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite. J Sci Food Agric 2015; 95:628-634. [PMID: 25044178 DOI: 10.1002/jsfa.6815] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2013] [Revised: 05/08/2014] [Accepted: 07/03/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The influence of the addition of mustard seed and acid whey on the stability of nitrite-free organic fermented sausage during 90 days of vacuum storage was investigated by measuring primary and secondary products of lipid oxidation, changes in fatty acid composition and antioxidant capacity, as well as water activity. RESULTS The native and autoclaved mustard seed with acid whey can be used in the composition of organic fermented sausage without nitrite with beneficial effect on pH, water activity, antioxidant capacity and oxidation stability during vacuum storage. The use of the combination of acid whey and mustard seed resulted in an effective decrease in pH of organic fermented sausage during fermentation. The inclusion of mustard seed to the sausage with acid whey significantly increased the capacity of stuffing to capture the radical cation ABTS. During the whole storage period the TBARS (thiobarbituric acid reactive substances) values of salted sausage samples with the addition of acid whey with combination of mustard seed were similar to the control sample with curing agent. CONCLUSION In general, results suggest that mustard seed with combination of acid whey can be successfully applied to protect organic fermented sausages without nitrite from lipid oxidation.
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Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, 20-704, Lublin, Poland
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Karwowska M, Wójciak KM, Dolatowski ZJ. Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12586] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; ul. Skromna 8 20-704 Lublin Poland
| | - Karolina M. Wójciak
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; ul. Skromna 8 20-704 Lublin Poland
| | - Zbigniew J. Dolatowski
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; ul. Skromna 8 20-704 Lublin Poland
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Wójciak KM, Karwowska M, Dolatowski ZJ. Use of acid whey and mustard seed to replace nitrites during cooked sausage production. Meat Sci 2014; 96:750-6. [DOI: 10.1016/j.meatsci.2013.09.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2013] [Revised: 07/30/2013] [Accepted: 09/03/2013] [Indexed: 02/05/2023]
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Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; Lublin Poland
| | - Zbigniew J. Dolatowski
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; Lublin Poland
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Karwowska M, Dolatowski ZJ. Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic pork. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12205] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; ul. Skromna 8; 20-704; Lublin; Poland
| | - Zbigniew J. Dolatowski
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; ul. Skromna 8; 20-704; Lublin; Poland
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Schröder D, Ducháčková L, Tarábek J, Karwowska M, Fijalkowski KJ, Ončák M, Slavíček P. Direct Observation of Triple Ions in Aqueous Solutions of Nickel(II) Sulfate: A Molecular Link Between the Gas Phase and Bulk Behavior. J Am Chem Soc 2011; 133:2444-51. [DOI: 10.1021/ja105408a] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Detlef Schröder
- Institute of Organic Chemistry and Biochemistry, v.v.i., Academy of Sciences of the Czech Republic, Flemingovo nám. 2, 166 10 Prague 6, Czech Republic
| | - Lucie Ducháčková
- Department of Organic and Nuclear Chemistry, Charles University in Prague, Hlavova 8, 12843 Prague 2, Czech Republic
| | - Ján Tarábek
- Institute of Organic Chemistry and Biochemistry, v.v.i., Academy of Sciences of the Czech Republic, Flemingovo nám. 2, 166 10 Prague 6, Czech Republic
| | | | | | - Milan Ončák
- Institute of Chemical Technology Prague, Technická 5, 16628 Prague 6, Czech Republic
- J. Heyrovský Institute of Physical Chemistry, Academy of Sciences of the Czech Republic, Dolejškova 3, 18223 Prague 8, Czech Republic
| | - Petr Slavíček
- Institute of Chemical Technology Prague, Technická 5, 16628 Prague 6, Czech Republic
- J. Heyrovský Institute of Physical Chemistry, Academy of Sciences of the Czech Republic, Dolejškova 3, 18223 Prague 8, Czech Republic
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Karwowska M, Stadnik J, Dolatowski ZJ, Grela ER. Effect of protein-xanthophylls (PX) concentrate of alfalfa supplementation on physico-chemical properties of turkey breast and thigh muscles during ageing. Meat Sci 2010; 86:486-90. [PMID: 20580166 DOI: 10.1016/j.meatsci.2010.05.040] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2009] [Revised: 05/20/2010] [Accepted: 05/20/2010] [Indexed: 10/19/2022]
Abstract
The objective was to evaluate the effects of a dietary protein-xanthophylls (PX) concentrate of alfalfa to turkey diets (at 15 and 30 g kg(-1) feed) on the physico-chemical properties of breast and thigh muscles during ageing. The experiment involved 120 turkeys (Big-6 type) allotted to 3 groups (group I-control group; group II--with 1.5% supplementation of the protein-xanthophylls (PX) concentrate; group III--with 3% supplementation of the protein-xanthophylls (PX) concentrate). Measurements of pH, water holding capacity, color, oxymyoglobin content, TBARS and oxidation-reduction potential showed that the addition of protein-xanthophylls (PX) concentrate of alfalfa to a turkey diet did not cause deterioration of breast and thigh meat quality. In addition, changes in color, oxymyoglobin content, TBARS and oxidation-reduction potential values suggested that the inclusion of the concentrate to turkey diets acts as an antioxidant in the raw meat.
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Affiliation(s)
- M Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
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