Publications by authors named "Włodzimierz Dolata"

3 Publications

  • Page 1 of 1

A comparative quality appraisal of finely comminuted batters produced using three types of knives.

Meat Sci 2014 Jan 15;96(1):429-35. Epub 2013 Aug 15.

Institute of Meat Technology, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.

The aim of this study was to compare the work efficiency of three types of knives mounted successively on a knife roll of a cutter by evaluating the quality and structure of produced finely comminuted batters as well as power consumption and electric energy consumption during chopping. Experimental material comprised finely comminuted meat batters produced under commercial scale production conditions using smooth knives, knives with riffles and knives with holes. Parameters measured in batter included temperature, water, fat, free water, apparent viscosity, thermal drip and batter structure using computer image analysis. Computer image analysis showed that the best comminution and dispersion of fat globules in the protein matrix together with very good comminution of collagen fibres were observed at the application of knives with holes. Among the three types of knives used in the production of finely comminuted meat batters the best batter in terms of its quality and structure was produced using knives with holes.
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http://dx.doi.org/10.1016/j.meatsci.2013.08.011DOI Listing
January 2014

The application of collagen preparations as carriers of rosemary extract in the production of processed meat.

Meat Sci 2007 Jan;75(1):178-83

Department of Human Nutrition, Agricultural University of Poznan, ul Wojska Polskiego 31, Poznan 60-624, Poland.

The application of collagen preparations as carriers of rosemary extract in the production of wiener-type and liver sausages has been evaluated. The rosemary extract was introduced into the meat products using one of two carriers (collagen hydrolyzate or collagen fibre preparation) or directly (i.e. using no carriers). The relationship between the methods of extract introduction and its antioxidative action was assessed on the basis of the lipid oxidation (i.e. determination of peroxide value and TBARS) during cold storage of sausages in air or in vacuum. The introduction of rosemary extract to the products via the collagen fibre preparation limited lipid oxidation greater than the direct addition of the antioxidant to both meat products, irrespective of storage. On the contrary, in the case of the application of collagen hydrolyzate as a carrier of extract, a masking effect was observed, diminishing the antioxidative impact on the tested products.
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http://dx.doi.org/10.1016/j.meatsci.2006.01.004DOI Listing
January 2007

The use of the MRI technique in the evaluation of water distribution in tumbled porcine muscle.

Meat Sci 2004 May;67(1):25-31

Institute of Meat Technology, Agricultural University of Poznan, ul. Wojska Polskiego 31, Poznan 60-624, Poland.

The non-destructive magnetic resonance imaging (MRI) technique was used to study the spatial distribution of water in meat samples without and with brine and the influence of injection curing on water distribution in cured meat. Fresh non-treated porcine ham muscles (m. biceps femoris) were used; muscles injected with curing salt and subjected to half-time tumbling (3 h and 20 min) and full-time tumbling (6 h and 40 min) were studied. A "Lutetia" type 4 tumbler of French manufacture with a helicoidal paddle and a 2000 kg drum capacity was used. Histological examination of fresh non-treated muscles, after brine injection, and during and after the completion of tumbling demonstrated considerable differences. The use of MRI made it possible to estimate the effect of the tumbling procedure on the dynamics of brine migration and binding by muscle proteins. The spatial imaging of the proton density distribution confirmed that with longer meat tumbling times the binding of brine and its uniform distribution in the muscles increased.
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http://dx.doi.org/10.1016/j.meatsci.2003.09.002DOI Listing
May 2004