The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages

by Paulina Duma-Kocan, Mariusz Rudy, Marian Gil, Renata Stanisławczyk
Published 2020-11-01

The effect of selected methods of heat treatment on the chemical composition, colour and texture parameters of longissimus dorsi muscle of wild boars

by Paulina Duma-Kocan, Marian Gil, Renata Stanisławczyk, Mariusz Rudy
Published 2019-01-01

Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment

by Mariusz Rudy, Sylwia Kucharyk, Paulina Duma-Kocan, Renata Stanisławczyk, Marian Gil
Published 2020-07-01

Influence of Horse Age, Marinating Substances, and Frozen Storage on Horse Meat Quality

by Renata Stanisławczyk, Mariusz Rudy, Marian Gil, Paulina Duma-Kocan, Jagoda Żurek
Published 2021-09-01

The Effect of Citric Acid, NaCl, and CaCl₂ on Qualitative Changes of Horse Meat in Cold Storage

by Renata Stanisławczyk, Mariusz Rudy, Marian Gil, Paulina Duma-Kocan, Dariusz Dziki, Stanisław Rudy
Published 2020-09-01

Analysis of the impact of determinants of kosherness on the content of macro‐ and microelements in beef

by Mariusz Rudy, Jagoda Żurek, Renata Stanisławczyk, Marian Gil, Paulina Duma‐Kocan, Grzegorz Zaguła, Stanisław Rudy
Published 2019-11-01