Contents 4/2023

The article attempts to assess the domestic red meat and poultry sector in 2019-2022. During this period, two independent events took place that left their mark on the functioning of the global economy. The year 2020 and also partly 2021 was marked by the COViD-19 pandemic, and 2022 was determined by Russians invasion of Ukraine. During the pandemic, meat producers and processors had to face many difficulties, such as: lockdown, broken supply chains, closure of the Horeca sector. The consequence of these events was also a rapid increase in inflation. The outbreak of war in Ukraine brought a sharp increase in production costs both in the slaughter livestock production and meat processing sectors. In addition, the poultry meat market was struggling with avian influenza (HPAI) and the pig meat market with african swine fever (ASF). Despite unfavorable external conditions, there was no collapse of the meat market in Poland.

KEYWORDS: meat production, meat industry, poultry industry, pandemic COViD-19, war in Ukraine

Apples are one of the most popular fruit raw materials in Poland. In their processing, darkening caused by enzymatic browning is a serious problem. The aim of this study was to develop the technology of apple cubes in gel as an example of a fruit semi-product, using the vacuum impregnation technique. The process parameters were selected to inhibit enzymatic browning while avoiding the use of allergenic sulfur compounds. The assumption was also to limit food additives, particularly preservatives, in the semi-product, apple cubes in gel, obtained on the basis of the vacuum impregnated cubes, by packaging it in bag in box packaging system. This semi-product had over 30% higher brightness and three times higher the b* parameter value than the apple cubes in gel obtained on the basis of apples dipped in a solution of sulfur compounds. The commercial sterility of the samples was maintained during storage for 6 months at 18°C.

KEYWORDS: vacuum impregnation, aseptic packaging, apple, enzymatic browning

Sous-vide technique, which is a method of cooking food in vacuum-sealed packaging, with application of mild heat treatment and long cooking times, followed by rapid cooling and chilled storage, has been used in restaurants, catering industry, and ready-to-eat industry. This method has came into the limelight because it provides high nutritional value, improved texture and tenderness, maintains the juiciness as a result of low-temperature cooking, also reduces lipid oxidation for an extended shelf life and prevents loss of volatile flavors because of vacuum packaging. The sous-vide (SV) technique is used for various food products such as fruits, vegetables, meat, seafood, eggs etc. Many consumers prefer thighs over lean breasts when buying or consuming poultry products, as cooking traditional breast muscles tends to result in a tougher and more crumbly texture. In order to improve the sensory quality of poultry meat, it is necessary to estimate the precise of cooking temperature and time of sous-vide, as this combination is a pivotal factor that influences the quality characteristics of chicken or turkey meat cooked of this method.

KEYWORDS: sous-vide technology, SV, meat and poultry products, quality

The aim of the paper was to determine the influence of various methods of industrial roasting of coffee beans on the sensory characteristics of their infusions. It was found that the roasting process is of decisive importance in giving coffee the appropriate sensory characteristics valued by consumers, and even small differences in the parameters of this operation significantly affect the taste and aroma of infusions. The most important conclusion from the research is the statement that in otder to obtain the full flavor and aroma of coffee (resulting mainly from the disappearance of sour notes and the appearance of smoky, nut-chocolate and bitter notes) it is enough to roast its beans at a temperature below 200°C, which significantly reduces the risk of formation of potentially carcinogenic acrylamide. This observation can be used in coffee roasting plants to properly plan roasting parameters, and can also be used by health-conscious consumers.

KEYWORDS: coffee, beans, roasting, sensory characteristics

The study aimed to determine the effect of the type of culinary heat treatment technique on the physicochemical, nutritional and sensory properties of carp fillets (Cyprinus carpio) covered with an active furcellaran-gelatine coating with the addition of rosemary extract. After coating carp fillets, were subjected to: (i) heating in a convection-steam oven in a steam environment, (ii) sous vide processing, (iii) roasting in the oven in aluminium foil paper cases, and (iv) frying in rapeseed oil in batter from rice flour. Colour parameters, chemical composition (content of water, protein, fat and ash), texture characteristics were measured and organoleptic evaluation was carried out. It was found that the use of heat treatment modified the colour and chemical composition of fillets compared to raw fillets. It was found that there were differences in the effect of individual heat treatment techniques on the chemical composition, texture and colour of the fillets. The culinary treatment that allowed to obtain the most desirable sensory characteristics of carp fillets was frying and it can be recommended as a method of thermal treatment of carp fillets coated with furcelleran-fish gelatine with rosemary extract.

KEYWORDS: fish, cooking, nutritional value, physicochemical properties

There are many types of sausages all over the world, which are one of the main assortments of meat products. Sausage packaging can extend the shelf life and prevent, i.e., discoloration, oxidation, damage and deterioration of the quality of products, which may be caused, for example, by direct sunlight, contact with air, mechanical and microbiological factors. Due to the great diversity in the sausages’ market, it is necessary to use various packaging materials and packaging methods. The very high risk of contamination of sausages at every stage of production, storage, sale and consumption makes the packaging fulfill a special function.

KEYWORDS: sausage, packing methods, plastics, casings, packaging foil