Contents 12/2015; tome 69

"Przemysł Spożywczy" 12/2015


  • 2 Novel Foods- the Current Legal Status – Justyna Cieślak


  • 6 Losses in Dairy Chain – Renata Grochowska, Jadwiga Seremak-Bulge
    • The aim of research was to identify the reasons for and assess the size of losses in the dairy food chain, i.e. primary production, processing and distribution. In conclusion it has been stated that, in the initial stages of the dairy chain, the food losses are marginal. At present, the dairy enterprises represent a very high modernisation level of technological processes which allows them to maximise the use of waste products. Therefore, large reduction in milk losses in the processing industry should not be expected. Greater possibilities can be seen in production of raw milk in dairy farms, which are able to limit milk losses by decreasing mastitis in dairy cows. Thus, the greatest reserves for prevention of milk losses and waste are especially found in the final links of the dairy chain, i.e. distribution and consumption.
      KEY WORDS: losses, dairy chain


  • 11 RASFF Notification is a Source of Information for the Risk Analysis – Małgorzata Krzepkowska
    • In the article, food hazards, as notified in early warning system for unsafe food and feed (RASFF) have been presented. Data analysis of the RASFF system is source of information that can be used in the risk analysis. The risk analysis which takes the information about the latest food hazards into account, aims at fulfilment of the requirement of not placing on the market the food products which are dangerous for the consumer.
      KEY WORDS: food, safety, threat, risk
  • 15 Selection of Raw Material Pretreatment Method – Tomasz Pawlak, Michał Piątek, Mirosława Krzywdzińska-Bartkowiak, Antoni Ryniecki
    • The article presents the influence of the selected methods of pretreatment of raw pork slices (musculus psoas major) on the sensory evaluation of puffing obtained from this meat using microwave-vacuum drying. The raw material was subjected to selected pretreatment methods such as: freezing, microwave heating, tenderization with thiol protease, curing as well as coating with functional additives that affect the meat structure. The trained evaluation team determined the value of the sensory quality index using the five-point scale method and took into account the following sensory quality attributes: color, aroma, taste and crispness. The methods of pretreatment of pork slices presented and described in this article together with the microwave- -vacuum drying enable obtaining crispy porous dried meat. It has been stated that the tenderization of raw pork slices using thiol protease enabled obtaining puffing with the highest value of the sensory quality index especially the crispness factor.
      KEY WORDS: pork, pretreatment, microwave-vacuum drying, puffing, sensory evaluation
  • 20 Goose Meat – the Strength and Wisdom of Tradition. Part. 1 – Tomasz Krzywiński, Grzegorz Tokarczyk
    • Production of waterfowl has always been crucial both for the food supply for the population, as well as gourmet who appreciate fine dining. Currently, Poland is one of the leading manufacturers in Europe of goose meat and breeding of koludzka® goose is one of the specialties of domestic agriculture. The koludzka® goose meat is extremely good, and characterized by a high nutritional value and fine taste. The goose meat contains a lot of easily digestible proteins and is characterized by favorable fatty acid profile, and especially impresses with flavor. Products manufactured from goose meat have excellent quality, and the meat is defined as healthy and safe food. So you should eat goose and products made therefrom.
      KEY WORDS: goose, Polish goose, white kołudzka® goose, geese fattening, organic breeding of geese


  • 24 Energy Drinks and Food Safety – Tomasz Czernecki, Bożena Sosnowska
    • Consumption of energy drinks has been rapidly risen in the recent years in the world, including Poland. Their popularity is due to the content of biologically active substances that affect the functioning of the human body, i.a., by improving mood or physical endurance, reducing sleepiness or abolishing tiredness. The most commonly used substances are: caffeine, guarana, taurine, bitter orange, ginseng, glucuronolactone, inositol and glukuronolakton, L-carnitine. These substances become essential components of the diet due to increasing consumption of energy drinks. Potential benefits and health risks resulting from the consumption of energy drinks are presented in the article. In Poland energy drinks have been considered as foods for particular nutritional use.
      KEY WORDS: energy drinks, health, caffeine, guarana
  • 28 Vitamin E – its Function and Importance for Human – Agnieszka Zaborska, Jolanta Król, Aneta Brodziak
    • Initially, vitamin E was considered only as a dietary ingredient which is necessary for the appropriate reproduction of humans and animals. Currently, much wider spectrum of activity is attributed to vitamin E, however, the most essential is an antioxidative activity. It inhibits cell aging process, and provides an effective protection against oxidation and degradation of lipids. Vitamin E is considered as “vitamin of youth”, what is confirmed by its widespread use in the cosmetic industry. Additionally, it exhibits anticarcinogenic antiatherosclerotic, antihypertensive and anti-inflammatory properties, and in a wide range regulates the immune system function, increasing a resistance against the disease. The human organism assimilates a vitamin E with food as a composition of its homologs. Natural fats of plant origin are a rich source of vitamin E in the human diet. Animal products, mainly fresh fish, eggs and butter, are an additional source of this vitamin.
      KEY WORDS: vitamin E, biological functions, dietary recommendations, food sources


  • 32 Labelling of Outer Packaging in Logistics of Retail Trade. Practice and Most Frequent Errors. Part 1 – Dominik Kupisz
    • In part 1 of the paper, the first group of the most frequently encountered errors, committed during the application of bar codes for labelling of outer packages has been presented. The analysed materials originated from the author’s own experiences, collected during his visits in logistics centres and on the markets of the major FMCG trade retailers. In the article, the errors made during printing of bar codes as well as those ones, resulting from their improper placement on packages, have been presented. Good logistic practices, allowing avoiding many discussed situations, have been shown. The described solutions refer directly to the European and national recommendations of GS1 Association. In part 2 of the paper, the errors connected with printing and designing of bar codes will be discussed.
      KEY WORDS: outer packaging, GS1, barcode quality, verification, errors


  • 35 Cooperation of Expert Group of the Polish Association of Engineers & Technicians of the Food Industry and Processing and Trading Enterprises after the Accession of Poland to the European Union – Aleksander Jakubowski
    • After accession of Poland to the European Union Expert Group of the Polish Association of Engineers & Technicians of the Food Industry has been working on various orders from the Polish enterprises of food industry and trade to support their activity in highly competitive economy and the Single Market. Fields of the orders included opinion-making on innovations, quality aspects of food raw materials and finished products, standardization, training of employees, evaluation of losses and estate and other technical problems, too. The examples of the expert elaborations, concerning the enterprises of various food industry branches and food trade, have been given.
      KEY WORDS: Expert Group, technical cooperation, food industry and trade
  • 37 The Selected Fairs of Food Sector in 2016
  • 40 Annual Contents. The List of Articles – „Food Industry” 2015
  • 43 Business Information