MICROSTRUCTURE OF  LONGISSIMUS LUMBORUM  MUSCLE AND SELECTED CHARACTERISTICS OF LAMB CARCASS AND MEAT QUALITY.

The types and diameters of muscle fibres, their content in the M. longissimus lumborum , carcass traits and meat quality in lambs of different genotype and age were studied. The growth of lambs was found to determine the increase of muscle fibre diameter of all three age groups and fibre transformation was dependent on the glycolytic metabolism. Surface of muscle cross-sectional area of the M. longissimus lumborum was increasing with lamb age. Yield of meat and its fat content were found the lowest in the Polish merino lambs of the youngest age, and their meat demonstrated lower water holding capacity than that noted in the hybrid lambs. Cholesterol content in meat of the experimental groups of lambs was substantially lower (13.07 mg/100g to 27.7 mg/100g) than that reported by other authors (62.4 mg/100g).

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

SELECTED INDICES OF MEAT AND CARCASS QUALITY OF PIGS FED GRASS OR MAIZE SILAGES SUPPLEMENTED WITH A HERB MIXTURE

COMPARISON OF CHOSEN QUALITY PARAMETERS OF MEAT FROM WILD BOAR AND DOMESTIC PIGS

WEIGHT IMPACT OF THE PEN-AR-LAN LINE FATTENERS ON THE SLAUGHTER VALUE AND MEAT QUALITY

USING MULTIDIMENSIONAL ANALYSIS IN THE EVALUATION OF TECHNOLOGICAL VALUE AND SENSORY QUALITY OF PORK MEAT

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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.