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Effect of frozen storage period and temperature on the physicochemical and microbiological quality of veal

Kowalczyk, Marek; Domaradzki, Piotr; Stanek, Piotr; Ziomek, Monika; Daszkiewicz, Tomasz; Skałecki, Piotr; Chmielowiec-Korzeniowska, Anna; Kędzierska-Matysek, Monika; Grenda, Tomasz; Ryszkowska-Siwko, Małgorzata; Florek, Mariusz (Elsevier, 2026)

Freezing is one of the most commonly used techniques for long-term food storage, especially for perishable products. This study aimed to assess the effect of duration (3, 9 and 15 months) and temperature ( 18, 45, and ...
Use of sustainable packaging materials for fresh beef vacuum packaging application and product assessment using physicochemical means

Kowalczyk, Marek; Domaradzki, Piotr; Skałecki, Piotr; Kaliniak-Dziura, Agnieszka; Stanek, Piotr; Treter, Anna; Grenda, Tomasz; Florek, Mariusz (ScienceDirect, 2024)

Packaging material should guarantee the longest possible shelf life of food and help to maintain its quality. The aim of the study was to assess the physicochemical changes taking place during 28-day ageing of beef steaks ...