Contents 3/2010

cover "Przemysł Spożywczy" 3/2010


  • 2 Challenges and Barriers of Meat Production in Poland – Robert Mroczek
    • In 2010 the increase of meat production (up to 1800 ths. tons), as well as further slowly reconstruction of pigs headage is likely to occur. The beef production will be similar to last year, in turn the poultry production may insensibly rise. We export over half of beef meat produced in Poland, mainly to EU countries. Deterioration of cost-effectiveness of pigs fattening in the years 2007-2008, on accounted of high prices of feed and cereals, caused limitation of pigs production. In the years 2008-2009 Poland became a net importer of pig meat. Despite of sales income growth the financial condition of meat industry companies, as well as poultry sector was deteriorated. In the years 2008-2009 the profit of meat sector was at about 1/3 lower than in the years 2006-2007, whereas the poultry sector in 2008 didn’t turn a profit.
      KEY WORDS: pork, beef, poultry, export, import, meat industry companies
  • 8 Grants for Big Investments – Michał Turczyk, Kamila Łepkowska
    • The paper presents funding opportunities for implementation of large investment projects (value of above 160 M PLN) by enterprises from food processing industry within the framework of measure 4.5.1 Operational Program Innovative Economy. In particular the Paper focuses on discussing the requirements of the measure, presents main stages of the application process and explains how to determine potential level of support.
      KEY WORDS: investment, grants, innovativeness, new technologies


  • 12 EUROP System – Classification of Carcasses of Slaughter Animals – Agnieszka Pawelec
    • Classification of slaughter animals in EUROP system is obligatory for the plants which slaughter more than 3900 heads of cattle and/or more than 10 400 pigs annually. The six-grade scale of classification of pork carcasses determines the percentage of lean meat in the carcass. Estimation of meatiness, on the ground of measurements of back fat and M. longissimus dorsi is performed by authorized expert. Visual evaluation of beef carcasses determines the level of musculature and fattening in five-grade scales. At the same time, each beef carcass is classified in one from five categories of slaughter cattle.
      KEY WORDS: classification, EUROP, beef carcasses, pork carcasses, IJHARS, muscle grades, fattening grades
  • 16 Traditional and Unconventional Meat Snacks – Tomasz Krzywiński, Grzegorz Tokarczyk
    • Snack market is unusually money-maker business and gains yearly more and more adherents. Consumption of snacks in Poland and all over the world still increase. Most of them are sources of low biological value proteins and contain a lot of fat (even 40%) and edible salt. A new trend in meat consumption and alternative to well known snack in Polish market could be meat snack (e.g. beef jerky, bakkwa) or unconventional Asian snacks, e.g. roast locust.
      KEY WORDS: meat snacks, beef jerky, biltong, bakkwa, roast locust, snacks consumption
  • 21 Probiotic Bacteria in Meat Products – Zbigniew J. Dolatowski, Danuta Kołożyn-Krajewska
    • There are many fermented meat products produced on the markets all over the world. The most popular group includes sausages and raw hams, in manufacture of which starter cultures play the important role. In the present paper, the efficacy of the application of starter cultures has been indicated. The mentioned cultures not only improve the flavour of the products and ensure their microbiological safety but also they possess probiotic properties. The advantage of the fermented meat products consists in the fact that the possibility of applying probiotics exists only for this group of meat products.
      KEY WORDS: probiotic bacteria, fermentation, meat products, pro-health action (health-promoting properties)
  • 26 Spices and Their Extracts in Meat Processing – Halina Makała
    • This article characterizes and describes the role of spices and flavourings which are frequently used in meat processing. There are presented examples of the using of spices to a specific range of meat from slaughter animals, poultry and products obtained out of they. In the article are discussed the antioxidant properties of selected spices used in meat processing, particularly such as rosemary. There are characterized extracts of spices, their acquisition and application options.
      KEY WORDS: spices, properties, meat processing
  • 29 Lubricants in Respect to Food Safety. Part II – Radosław Sutkowski
    • The article contains the examples of solutions that ensure the necessary food safety level and the information that allows to choose the food grade lubricants. The article takes into consideration the conditions of production such as: low temperature, high temperature, humidity, concentrated aggressive substance (washing), dustiness. The study presents the law regulations concerning food grade lubricants – USDA H1. The article contains the examples of the documents existing in the plants using ISO 9001;2001 management quality systems concerning lubricants.
      KEY WORDS: lubricants, food safety, selection of lubricants


  • 33 Packaging and Environment-Friendly Image of the Enterprise – Hanna Żakowska
    • Increasing local and global environmental problems led to the appearance of new trends in project design of different products, including packaging. Currently numerous client groups abandon their consumable lifestyle in favour of more environmental friendly behaviour, and the same is expected from the producers. Packaging can be developed as an effective tool in creating environment caring image of the enterprise, provided of course that this tool is used responsibly and according to business and production best practice.
      KEY WORDS: environment protection, packaging, packaging waste, carbon footprint, recycling
  • 36 Intelligent Packaging – Wojciech Kozak, Ryszard Cierpiszewski
    • In this paper the intelligent packaging, sometimes called smart packaging, used to provide information about storage, transport, retailing and in consumer’s home are described. Intelligent packaging is defined as packaging containing internal or external indicator that can sense environmental changes inside or outside the package. Some commercially available examples and detailed information about intelligent packaging concepts e.g. freshness indicators, time-temperature indicators and gas concentration indicators were given too.
      KEY WORDS: intelligent packaging, quality indicators, time-temperature indicators, gas indicators


  • 40 Poland – Union – World