2024

1. Influence of sonication pretreatment on antiradical and anti-ACE activity of protein hydrolysates from fermented pork loins
artykuł [AUT.] Paulina Kęska, [AUT.] Joanna Stadnik, [AUT.] Dariusz Stasiak. MEAT SCIENCE 2024 T. 212 s. 109472, DOI: 10.1016/j.meatsci.2024.109472
2. Use of sustainable packaging materials for fresh beef vacuum packaging application and product assessment using physicochemical means
artykuł [AUT. KOR.] Marek Kowalczyk, [AUT.] Piotr Domaradzki, [AUT.] Piotr Skałecki, [AUT.] Agnieszka Kaliniak-Dziura, [AUT.] Piotr Stanek, [AUT.] Anna Teter, [AUT.] Tomasz Grenda , [AUT.] Mariusz Florek. MEAT SCIENCE 2024 T. 216 s. 109551, DOI: 10.1016/j.meatsci.2024.109551
3. Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves
artykuł [AUT. KOR.] Marek Kowalczyk, [AUT.] Piotr Domaradzki, [AUT.] Monika Ziomek, [AUT.] Piotr Skałecki, [AUT.] Agnieszka Kaliniak-Dziura, [AUT.] Paweł Żółkiewski, [AUT.] Anna Chmielowiec-Korzeniowska, [AUT.] Monika Kędzierska-Matysek, [AUT.] Aleksandra Ukalska-Jaruga , [AUT.] Tomasz Grenda , [AUT.] Roberta Nuvoloni , [AUT.] Mariusz Florek. MEAT SCIENCE 2024 T. 216 s. 109590, DOI: 10.1016/j.meatsci.2024.109590

2023

4. Health and safety aspects of traditional European meat products. A review
artykuł [AUT. KOR.] Michał Halagarda , [AUT. KOR.] Karolina Wójciak. MEAT SCIENCE 2023 T. 184 s. 108623, DOI: 10.1016/j.meatsci.2021.108623
5. Long-matured cured meats from Poland and Europe compared - An overview
artykuł [AUT.] Robert Waraczewski, [AUT.] Maciej Bartoń , [AUT.] Dariusz Stasiak, [AUT.] Bartosz Sołowiej. MEAT SCIENCE 2023 T. 206 s. 109336, DOI: 10.1016/j.meatsci.2023.109336

2022

6. Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves
artykuł [AUT.] Agnieszka Kaliniak-Dziura, [AUT.] Piotr Domaradzki, [AUT. KOR.] Marek Kowalczyk, [AUT.] Mariusz Florek, [AUT.] Piotr Skałecki, [AUT.] Monika Kędzierska-Matysek, [AUT.] Piotr Stanek, [AUT.] Małgorzata Dmoch, [AUT.] Tomasz Grenda , [AUT.] Edyta Kowalczuk-Vasilev. MEAT SCIENCE 2022 T. 192 s. 108881, DOI: 10.1016/j.meatsci.2022.108881

2020

7. Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition
artykuł [AUT.] Anna Kononiuk, [AUT.] Małgorzata Karwowska. MEAT SCIENCE 2020 T. 161, DOI: 10.1016/j.meatsci.2019.108015
8. Attitudes and beliefs of Eastern European consumers towards piglet castration and meat from castrated pigs
artykuł [AUT. KOR.] Igor Tomasevic , [AUT.] Ivan Bahelka , [AUT.] Marjeta Čandek-Potokar , [AUT.] Jaroslav Čítek , [AUT.] Ilija Djekic , [AUT.] Kušec Ivona Djurkin , [AUT.] Andriy Getya , [AUT.] Luis Guerrer , [AUT.] Gabriela Iordăchescu , [AUT.] Sonya Ivanova , [AUT.] Dimitar Nakov , [AUT.] Bartosz Sołowiej, [AUT.] Csaba Szabó , [AUT.] Liliana Tudoreanu , [AUT.] Ulrike Weiler , [AUT. KOR.] Maria Font-I-Furnols . MEAT SCIENCE 2020 T. 160 s. 107965, DOI: 10.1016/j.meatsci.2019.107965

2019

9. The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef
artykuł [AUT. KOR.] Karolina Wójciak, [AUT.] Dariusz Stasiak, [AUT.] Karolina Ferysiuk, [AUT.] Elżbieta Solska. MEAT SCIENCE 2019 T. 148 s. 113-119, DOI: 10.1016/j.meatsci.2018.10.010
10. Fatty acid composition, cholesterol content and lipid oxidation indices of intramuscular fat from skeletal muscles of beaver (Castor fiber L.)
artykuł [AUT.] Piotr Domaradzki, [AUT.] Mariusz Florek, [AUT.] Piotr Skałecki, [AUT.] Anna Litwińczuk, [AUT.] Monika Kędzierska-Matysek, [AUT.] Anna Teter, [AUT.] Katarzyna Tajchman. MEAT SCIENCE 2019 T. 150 s. 131-140, DOI: 10.1016/j.meatsci.2018.12.005
11. Association of CAST gene polymorphism with carcass value and meat quality in two synthetic lines of sheep
artykuł [AUT.] Monika Greguła-Kania, [AUT.] Tomasz Gruszecki, [AUT.] Andrzej Junkuszew, [AUT.] Edyta Juszczuk-Kubiak , [AUT.] Mariusz Florek. MEAT SCIENCE 2019 T. 154 s. 69-74, DOI: 10.1016/j.meatsci.2019.04.007

2018

12. Consumers’ perceptions, attitudes and perceived quality of game meat in ten European countries
artykuł [AUT. KOR.] Igor Tomasevic , [AUT.] Sasa Novakovic , [AUT.] Bartosz Sołowiej, [AUT.] Nevijo Zdolec , [AUT.] Skunca Dubravka , [AUT.] Miroslav Krocko , [AUT.] Sarka Nedomova , [AUT.] Rezear Kolaj , [AUT.] Aleksiev Georgi , [AUT.] Ilija Djekic . MEAT SCIENCE 2018 T. 142 s. 5-13, DOI: 10.1016/j.meatsci.2018.03.016

2017

13. Proximate composition and physicochemical properties of European beaver (Castor fiber L.) meat
artykuł [AUT.] Mariusz Florek, [AUT.] Leszek Drozd, [AUT.] Piotr Skałecki, [AUT.] Piotr Domaradzki, [AUT.] Anna Litwińczuk, [AUT.] Katarzyna Tajchman. MEAT SCIENCE 2017 T. 123 s. 8-12, DOI: 10.1016/j.meatsci.2016.08.008
14. Slaughter value and meat quality of suckler calves: A review
artykuł [AUT.] Piotr Domaradzki, [AUT.] Piotr Stanek, [AUT.] Zygmunt Litwińczuk, [AUT.] Piotr Skałecki, [AUT.] Mariusz Florek. MEAT SCIENCE 2017 T. 134 s. 135-149, DOI: 10.1016/j.meatsci.2017.07.026

2015

15. Effect of dietary inclusion of a herbal extract mixture and different oils on pig performance and meat quality
artykuł [AUT.] Ewa Hanczakowska , [AUT.] Małgorzata Świątkiewicz , [AUT.] Eugeniusz Grela. MEAT SCIENCE 2015 T. 108 s. 61-66, DOI: 10.1016/j.meatsci.2015.05.020

2014

16. Use of acid whey and mustard seed to replace nitrites during cooked sausage production
artykuł [AUT. KOR.] Karolina Wójciak, [AUT.] Małgorzata Karwowska, [AUT.] Zbigniew józef Dolatowski. MEAT SCIENCE 2014 T. 96 Nr 2 Part A s. s. 750-756, DOI: 10.1016/j.meatsci.2013.09.002

2012

17. Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics
artykuł [AUT.] Joanna Stadnik, [AUT.] Zbigniew józef Dolatowski. MEAT SCIENCE 2012 T. 91 s. 374-377, DOI: 10.1016/j.meatsci.2012.02.022
18. Chemical composition and inherent properties of offal from calves maintained under two production systems
artykuł [AUT.] Mariusz Florek, [AUT.] Zygmunt Litwińczuk, [AUT.] Piotr Skałecki, [AUT.] Monika Kędzierska-Matysek, [AUT.] Tomasz Grodzicki. MEAT SCIENCE 2012 T. 90 s. 402, DOI: 10.1016/j.meatsci.2011.08.007

2010

19. Effect of protein-xanthophylls (PX) concentrate of alfalfa supplementation on physico-chemical properties of turkey breast and thigh muscles during ageing
artykuł [AUT.] Małgorzata Karwowska, [AUT.] Joanna Stadnik, [AUT.] Zbigniew józef Dolatowski, [AUT.] Eugeniusz Grela. MEAT SCIENCE 2010 T. 86 s. 486-490, DOI: 10.1016/j.meatsci.2010.05.040

1998

20. Cholesterol content and fatty acid composition of ostrich meat as influenced by subspecies
artykuł [AUT.] Jarosław Horbańczuk , [AUT.] James Sales , [AUT.] Tomasz Celeda , [AUT.] A. Konecka , [AUT.] Grzegorz Zięba, [AUT.] Paweł Kawka . MEAT SCIENCE 1998 T. 50 s. 385-388
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