Contents 3/2017; tome 71

Przemysł Spożywczy 3/2017ECONOMY

  • 2 The Impact of the CETA on Poland’s Agri-food Trade with Canada – Łukasz Ambroziak (DOI:10.15199/65.2017.3.1)
    • The purpose of the article is to assess the impact of the Comprehensive Economic and Trade Agreement (CETA) on Poland’s agri-food trade with Canada. Nowadays, Canada has a weak position in Polish agri-food exports and imports. Poland exports to Canada mainly preparations of chocolate, pork meat, beer, vodka, sugar confectionery and ripening cheeses. Whereas it imports mostly residues and feed for pets, fish, frozen fruit, eggs and lentils. Entry of the CETA onto force may contribute to an increase in Poland’s agri-food exports to Canada. This concerns mainly products which are already present on the Canadian market (e.g. chocolate products, sugar confectionery and ripening cheese).
      KEY WORDS: Comprehensive Economic and Trade Agreement (CETA), foreign trade, agri-food products, Poland, Canada
  • 8 Contemporary Trends in Meat Consumption – Małgorzata Kosicka-Gębska, Jerzy Gębski, Katarzyna Kwiecińska, Maria Jeznach, Agnieszka Tul-Krzyszczuk (DOI:10.15199/65.2017.3.2)
    •  The aim of this article is to demonstrate the contemporary trends associated with the consumption of meat in Poland. Data for its development come from a nationwide online survey conducted in 2015 on a sample of 1,000 consumers. Analysis of the research material leads to the conclusion that 43.3% of respondents eat meat several times a week, and 34.1% consumed it daily. Trying to take care of your health, respondents declare their consumption of meat is characterized by a lower fat content. They consume more poultry, as well as show a willingness to consume venison, fish and veal. For the modern consumer’s outside appearance, color and price of meat relevant to making a decision about consumption are factors, e.g.: the quality, nutritional value, country of origin, as well as organic origin.
      KEY WORDS: meat, consumption, consumer, trends

TECHNICS – TECHNOLOGY

  • 14 Computer Image Analysis (CIA) in Meat Industry. The Possibilities of Using – Tomasz Żmijewski, Janusz Franciszek Pomianowski (DOI:10.15199/65.2017.3.3)
    •  The aim of the paper is to present the possibilities of using computer vision systems in meat industry. CIA (Computer Image Analysis) is an objective, quick and non-invasive method applicable to raw materials, technological processes and products assessment. Using this research technique, most frequently geometric features and the colours of the objects are examined. This is the basis for determination of a number of characteristics and parameters characterizing the examined material. In food industry, CIA is used to carcass classification, evaluation of fat content, marbling and the assessing quality of finished products. It can be also employed in forecasting meat characteristics after technological processes, which allows controlling them. It can be also used for forecasting qualitative characteristics of meat and meat products which allows controlling them. Thanks to CIA application, automation of complex technological operations is possible.
      KEY WORDS: computer image analysis, CIA, meat, meat industry
  • 18 Effect of Copper Ions on Microflora of Long Ripening Rennet Cheeses – Krystyna Wiśniewska, Arnold Reps, Agnieszka Skwarek(DOI:10.15199/65.2017.3.4)
    •  The aim of the paper is to present the possibilities of using computer vision systems in meat industry. CIA (Computer Image Analysis) is an objective, quick and non-invasive method applicable to raw materials, technological processes and products assessment. Using this research technique, most frequently geometric features and the colours of the objects are examined. This is the basis for determination of a number of characteristics and parameters characterizing the examined material. In food industry, CIA is used to carcass classification, evaluation of fat content, marbling and the assessing quality of finished products. It can be also employed in forecasting meat characteristics after technological processes, which allows controlling them. It can be also used for forecasting qualitative characteristics of meat and meat products which allows controlling them. Thanks to CIA application, automation of complex technological operations is possible.
      KEY WORDS: computer image analysis, CIA, meat, meat industry
  • 23 The Impact of Smoke on the Formation of the Color of Meat Products – Halina Makała (DOI:10.15199/65.2017.3.5)
    •  The characteristics of the smoking process, types and properties of the products obtained have been presented. Colour-forming effects of smoke and factors affecting and shaping the color of smoked products have been discussed. The color of smoked meat depends largely on the kind of products, the employed casings, as well as moisture of bar surface, smoke density and composition and species diversity of wood used to produce smoke. The selected reports on the evaluation of the color of smoked meat in research have been presented.
      KEY WORDS: the smoke, smoking methods, shaping color, color assessment of smoked meat products
  • 30 Peptide Markers on the Trail of Meat and Non-meat Ingredients in Meat Products. Peptides on the Trail of… – Magdalena Montowska (DOI:10.15199/65.2017.3.6)
    •  Peptidomics is characterized by a high potential in detecting adulterations in the processed meat products because it enables identification of meat and non-meat components of animal or plant origin, such as mechanically deboned meat, meat and bone meals, blood products, milk proteins and other plant additives, by analysis of thermally stable peptide markers. These markers are usually specific both of the species and protein from which they originate, e.g. myosin and myoglobin from different animal species, bovine or porcine fibrinogen and collagen, bovine casein, or soy protein. The article discusses the potential of peptidomics to detect adulterations in meat products based on peptide markers from meat and non-meat protein components.
      KEY WORDS: peptidomics, peptide markers, meat products, adulteration, mass spectrometry
  • 34 LNG as an Alternative Fuel for Food Industry – Małgorzata Kowalska, Magdalena Paździor (DOI:10.15199/65.2017.3.7)
    •  Currently, significant increase of interest in combined systems available in Micro-Combined Heat and Power in domestic power industry is noted. Food preservation by means of cooling methods and cryogenic freezing are processes requiring low temperatures. The main benefit with respect to the traditional approach (separate systems) is obtaining higher efficiency of power processing and fuel saving. The aim of this study is to present the application possibilities of cogeneration and trigeneration systems, powered by LNG, as combined source of heat, power and cooling in food plants. Response to the EU recommendations concerning improvement of energy efficiency is the application of cogeneration systems, especially trigeneration in food industry. Moreover, it is in line with the idea of sustainable development. Owing to the application of cogeneration systems powered by LNG, we obtain a higher efficiency of processing power and saving of fuel than on the case of the use of separate systems.
      KEY WORDS: cogeneration, LNG, food processing, sustainable development

FOOD – FEEDING

  • 38 Nuts in Usual Diet – Nutritional and Healthy Properties – Lucyna Pachocka, Agata Stróżyk (DOI:10.15199/65.2017.3.8)
    • Nuts are a group of food products with a high nutritive value, containing unsaturated fatty acids, dietary fiber, minerals, vitamins, phytosterols and phytochemicals. They reveal anti-inflammatory and antioxidant activity. Their favourable effect in respect of improving lipid profile, preventing cerebral stroke and development of atherosclerosis has been found. They play also a significant role in control of metabolic syndrome factors. They are employed in preventing 2- type diabetes and have a positive effect on postprandial glucose level. The results of the studies concerning the effect of nuts in preventing formation and development of tumors are promising. In 2016, the nuts became included to the Pyramid of Healthy Eating and Physical Activity, developed by the Institute of Food and Nutrition as the products of daily diet. There is, however, the need of further research, considering their individual effect due to their numerous species, differing in chemical composition and therefore, in their impact on human body.
      KEY WORDS: nuts, nutritional value, prevention, diseases

LOGISTICS – PACKAGING

  • 43 Techniques for Printing Food Packages – Agata Ruszkowska, Halina Podsiadło (DOI:10.15199/65.2017.3.9)
    • The article presents the printing techniques used to print packaging dedicated to foodstuffs. In view of these particular packages, the particularly high demands are set. They can be satisfied by the following printing techniques: flexography, gravure and offset printing.
      KEY WORDS: packaging, food, printing techniques