Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which
are responsible for the characteristic odor. It is developed as a result of multi-directional …

To ensure that chicken meat products are safe to consume, it is important to be able to
reliably determine its shelf-life. To assess the applicability of ultra-fast gas chromatography …

The aim of the current study was to provide the updated knowledge about the influence of
supplementation of pig diets with oil plants on the quality and nutritive value of pork meat …

The sale of defrosted meat without reporting the use of frozen storage is a method of food
adulteration. The aim of this study was to determine the possibility of differentiating fresh …

Aroma is the most important factor in assessing the quality of coffee. The volatile compounds
profile could be very important to confirm the authenticity of Coffea arabica. The study was …

This paper describes a simple method focused on detection of roasted pork patties prepared
from meat that was spoiled mainly by Rahnella aquatilis. The method includes application of …

The aim of the study was to determine the effect of the addition of different levels of Nigella
sativa L. oil to minced pork on the quality and shelf life of pork patties. During the studies …

Antioxidants occurring naturally are much sought‐after for their safety of use for human
nutrition and strong preservative properties. The study was performed to determine the …

Processes of oxidation in the stored pork loins can be delayed by the addition of bioactive
compounds to pig fodder as well as used type of anaerobic packing. The effects of …

The objectives of this study were to investigate quality changes in whole flour of immature
wheat (WFIW) stored during 24 wk at different temperatures (0, 25, 35 or 45° C) and to …