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Wyświetlanie pozycji 1-2 z 2

    • 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 ...

    • Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves 

      Kowalczyk, Marek; Domaradzki, Piotr; Ziomek, Monika; Skałecki, Piotr; Kaliniak-Dziura, Agnieszka; Żółkiewski, Paweł; Chmielowiec-Korzenioska, Anna; Kędzierska-Matysek, Monika; Ukalska-Jaruga, Aleksandra; Grenda, Tomasz; Nuvoloni, Roberta; Florek, Mariusz (Elsevier, 2024)
      The packaging system is one of the factors influencing the preservation of the nutritional value, microbiological safety, and sensory attributes of meat. The study investigated changes in physicochemical and microbiological ...