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Keyword meat quality
 

Book Review - Meat Quality - Genetic and Environmental Factors
Zbigniew Duda
Pol. J. Food Nutr. Sci. 2016;66(2):147–149
DOI: https://doi.org/10.1515/pjfns-2016-0005
 

Comparison of Selected Quality Attributes of Chicken Meat as Affected by Rearing Systems
Monika Michalczuk, Monika Łukasiewicz, Żaneta Zdanowska-Sąsiadek, Jan Niemiec
Pol. J. Food Nutr. Sci. 2014;64(2):121–126
DOI: https://doi.org/10.2478/v10222-012-0096-y
 

Quality Indicators of Roe Deer (Capreolus capreolus L.) Venison in Relation to Sex
Petr Dominik, Alena Salakova, Hana Buchtova, Ladislav Steinhauser
Pol. J. Food Nutr. Sci. 2012;62(3):185–191
DOI: https://doi.org/10.2478/v10222-012-0052-x
 

EFFECTIVENESS OF VITAMIN D3 AND CALCIDIOL (25-OH-D3) APPLICATION IN FEEDING BROILER CHICKENS - PRODUCTION PERFORMANCE AND MEAT QUALITY
Monika Michalczuk, Dorota Pietrzak, Jan Niemiec, Jan Mroczek
Pol. J. Food Nutr. Sci. 2010;60(2):121–126
 

EFFECT OF PH24 AND INTRAMUSCULAR FAT CONTENT ON TECHNOLOGICAL AND SENSORY QUALITY OF PORK
Ewa Czarniecka-Skubina, Wiesław Przybylski, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Ingrid Wachowicz
Pol. J. Food Nutr. Sci. 2010;60(1):43–49
 

QUALITY AND TECHNOLOGICAL PROPERTIES OF MEAT FROM LANDRACE-YORKSHIRE × DUROC AND LANDRACE-YORKSHIRE × DUROC-PIETRAIN FATTENERS

Halina Sieczkowska, Maria Koćwin-Podsiadła, Elżbieta Krzęcio, Katarzyna Antosik, Andrzej Zybert
Pol. J. Food Nutr. Sci. 2009;59(4):329–333
 

EFFECT OF CARCASS MEATINESS LEVEL ON MEAT QUALITY OF PIGS MONOMORPHIC AT GENES RYR1 AND LEP
Artur Rybarczyk, Marek Kmieć, Józefa Gardzielewska, Tadeusz Karamucki, Małgorzata Jakubowska, Arkadiusz Terman, Daniel Polasik
Pol. J. Food Nutr. Sci. 2009;59(4):325–328
 

CHANGES IN CHEMICAL COMPOSITION OF MEAT FROM ROE DEER (CAPREOLUS CAPREOLUS L.) BUCKS DURING COLD STORAGE UNDER VACUUM AND MODIFIED ATMOSPHERE
Tomasz Daszkiewicz, Paweł Janiszewski, Jacek Kondratowicz
Pol. J. Food Nutr. Sci. 2008;58(3):331–334
 

COMPARISON OF MEAT QUALITY CHARACTERISTICS BETWEEN COMMERCIAL PIGS AND SNAILS
Judita Zymantiene, Vigilijus Jukna, Ceslovas Jukna, Rasa Zelvyte, Vaidas Oberauskas
Pol. J. Food Nutr. Sci. 2008;58(1):23–26
 

EFFECT OF VARIOUS FORMS OF ZINC APPLIED IN CONCENTRATE MIXTURES FOR BROILER CHICKENS ON ITS BIOAVAILABILITY AS WELL AS MEAT COMPOSITION AND QUALITY

Wojciech Tronina, Stefania Kinal, Barbara Lubojemska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):577–581
 

SELECTED INDICES OF MEAT AND CARCASS QUALITY OF PIGS FED GRASS OR MAIZE SILAGES SUPPLEMENTED WITH A HERB MIXTURE
Małgorzata Świątkiewicz, Ewa Hanczakowska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):547–550
 

COMPARISON OF CHOSEN QUALITY PARAMETERS OF MEAT FROM WILD BOAR AND DOMESTIC PIGS
Tadeusz Szmańko, Justyna Górecka, Małgorzata Korzeniowska, Adam Malicki, Elena Eeremenko
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):523–528
 

WEIGHT IMPACT OF THE PEN-AR-LAN LINE FATTENERS ON THE SLAUGHTER VALUE AND MEAT QUALITY
Jerzy Strzelecki, Eugenia Grześkowiak, Karol Borzuta, Andrzej Borys, Dariusz Lisiak, Piotr Janiszewski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):511–515
 

USING MULTIDIMENSIONAL ANALYSIS IN THE EVALUATION OF TECHNOLOGICAL VALUE AND SENSORY QUALITY OF PORK MEAT
Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Katarzyna Kajak-Siemaszko, Ingrid Wachowicz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):449–455
 

A COMPARABLE ESTIMATION OF MEAT PRODUCTION OF LITHUANIAN LOCAL AND IMPORT INTENSIVE SELECTION PIGS
Vigilijus Jukna, Ceslovas Jukna, Kestutis Juozas Saikevicius
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):257–260
 

EFFECT OF FEED SUPPLEMENTATION WITH THE PURPLE CONEFLOWER (ECHINACEA PURPUREA) EXTRACT ON FATTY ACID PROFILE AND QUALITY OF PIG MEAT
Ewa Hanczakowska, Małgorzata Świątkiewicz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):229–233
 

EFFECT OF DIETARY FISH OIL SUPPLEMENT ON REARING PERFORMANCE OF YOUNG RABBITS AND QUALITY OF THEIR MEAT
Dorota Kowalska, Paweł Bielański
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):63–65
 

PROTEINS OF MEAT AS A POTENTIAL INDICATOR OF ITS QUALITY-A REVIEW
Edward Pospiech, Bożena Grześ, Beata Mikołajczak, Ewa Iwańska, Andrzej Łyczyński
Pol. J. Food Nutr. Sci. 2007;57(1):11–16
 

RELATIONSHIP BETWEEN CIE L*A*B* AND CIE L*C*H SCALE COLOUR PARAMETERS DETERMINED WHEN APPLYING ILLUMINANT C AND OBSERVER 2º AND ILLUMINANT D65 AND OBSERVER 10º AND PROXIMATE CHEMICAL COMPOSITION AND QUALITY TRAITS OF PORCINE LONGISSIMUS LUMBORUM MUSCLE
Tadeusz Karamucki, Małgorzata Jakubowska, Artur Rybarczyk, Roman Szaruga, Józefa Gardzielewska, Wanda Natalczyk-Szymkowska
Pol. J. Food Nutr. Sci. 2006;56(2):129–135
 

EFFECT OF ENVIRONMENTAL CONDITIONS ON PORK MEAT QUALITY- A REVIEW
Andrzej Łyczyński, Stanisław Wajda, Grażyna Czyżak-Runowska, Ewa Rzosińska, Bożena Grześ
Pol. J. Food Nutr. Sci. 2006;56(2):109–116
 

QUALITY OF PORK WITH A DIFFERENT INTRAMUSCULAR FAT (IMF) CONTENT.
Tomasz Daszkiewicz, Tomasz Bąk, Jerzy Denaburski
Pol. J. Food Nutr. Sci. 2005;55(1):31–36
 

SLAUGHTER VALUE AND MEAT QUALITY IN PIGS FED DIETS WITH DIFFERENT FEED ADDITIVES
Anna Rekiel, Martyna Batorska, Justyna Więcek, Maria Dziuba
Pol. J. Food Nutr. Sci. 2005;55(1):27–30
 

MEAT QUALITY OF DANISH YORKSHIRE PORKERS AND THEIR HYBRIDS WITH POLISH LARGE WHITE PIGS.
Jerzy Kortz, Aneta Otolińska, Artur Rybarczyk, Tadeusz Karamucki, Wanda Natalczyk-Szymkowska
Pol. J. Food Nutr. Sci. 2005;55(1):13–16
 

EFFECT OF HAL GENOTYPE ON NORMAL AND FAULTY MEAT FREQUENCY IN HYBRID FATTENERS
Jerzy Kortz, Artur Rybarczyk, Arkadiusz Pietruszka, Roman Czarnecki, Małgorzata Jakubowska, Tadeusz Karamucki
Pol. J. Food Nutr. Sci. 2004;54(4):387–390
 

RELATIONSHIP BETWEEN MEAT QUALITY TRAITS AND POLYMORPHISM OF MYF-3 AND MYF-4 GENES IN CROSSBRED PIGS.
Wojciech Kapelański, Salomea Grajewska, Jolanta Kurył, Danuta Cieślak, Maria Bocian, Anna Hammermeister
Pol. J. Food Nutr. Sci. 2004;54(4):379–382
 

MEAT QUALITY OF PORKERS ACCORDING TO CARCASS MUSCULATURE DEGREE WITH REGARD TO RYR1 GENOTYPE
Jerzy Kortz, Roman Szaruga, Wojciech Kapelański, Artur Rybarczyk, Jolanta Kurył, Tadeusz Karamucki, Wanda Natalczyk-Szymkowska
Pol. J. Food Nutr. Sci. 2004;54(3):291–295
 

RESULTS OF MEAT QUALITY AND TECHNOLOGICAL SUITABILITY ASSESSMENT OF FATTENERS OBTAINED FROM MATING NAIMA SOWS WITH P-76 BOARS.

Eugenia Grześkowiak, Karol Borzuta
Pol. J. Food Nutr. Sci. 2004;54(2):199–202
 

CORRELATION BETWEEN MEAT WATER-SOLUBLE PROTEIN CONTENT AND CARCASS AND MEAT QUALITY TRAITS OF PORKERS DIFFERING IN MEATINESS.
Tadeusz Karamucki, Jerzy Kortz, Artur Rybarczyk, Józefa Gardzielewska, Małgorzata Jakubowska, Wanda Natalczyk-Szymkowska, Aneta Otolińska, Roman Szaruga
Pol. J. Food Nutr. Sci. 2004;54(2):185–190
 

MEAT QUALITY OF TURKEYS FED DIETS SUPPLEMENTED WITH FATS OF DIFFERENT PEROXIDE VALUES.
Mirosława Karpińska, Jan Jankowski, Zenon Zduńczyk, Jerzy Borowski, Jerzy Juśkiewicz, Andzej Konicki
Pol. J. Food Nutr. Sci. 2001;51(2):37–42
 

EVALUATION OF MEAT QUALITY OF LOIN AND HAM FROM PORKER CARCASSES OF VARIOUS EUROP CLASSES - SHORT REPORT.
Jerzy Denaburski, Tomasz Bąk, Dorota Januszko
Pol. J. Food Nutr. Sci. 2001;51(2):31–36
 

THE EFFECT OF AGE, GENOTYPE AND SEX ON MEAT QUALITY OF BROILER CHICKENS.
Hanna Szałkowska, Zdzisław Meller
Pol. J. Food Nutr. Sci. 1999;49(1):77–86
 

MICROSTRUCTURE OF LONGISSIMUS LUMBORUM MUSCLE AND SELECTED CHARACTERISTICS OF LAMB CARCASS AND MEAT QUALITY.
Danuta Kłosowska, Alfred Dankowski, Bogusz Kłosowski, Paulina Belzerowska, Daria Stępka
Pol. J. Food Nutr. Sci. 1998;48(3):493–502
 

QUALITY AND TECHNOLOGICAL YIELD OF PSE (PALE, SOFT, EXUDATIVE)-, ACID- AND NORMAL PORK.
Maria Krzęcio
Pol. J. Food Nutr. Sci. 1998;48(2):217–222
 
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eISSN:2083-6007
ISSN:1230-0322
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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