Wyniki wyszukiwania dla: MEAT SPOILAGE

• MEAT SCIENCE

  Czasopisma

  ISSN: 0309-1740 , eISSN: 1873-4138

• Experiments and numerical modeling of meat and bone meal pyrolysis in a rotary kiln

  Publikacja

  • P. Ziółkowski
  • M. Kantorek

  - Rok 2012

  The paper presents aspects of modelling the pyrolysis of meat and bone meal (MBM) in a rotary kiln. The pyrolysis of MBM produces a solid fraction which can be used as a fuel, a liquid fraction with potential chemical applications and a low heating value gas. The meat and bone meal pyrolysis was carried out at the temperature of 900 oC. Main features of experiments and numerical model of the pyrolysis were described. The model...

• Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat

  Publikacja

  • A. Lewandowska
  • W. Przychodzeń
  • B. Kusznierewicz
  • D. Kołodziejski
  • J. Namieśnik
  • A. Bartoszek-Pączkowska

  - FOOD CHEMISTRY - Rok 2014

  Meat consumption represents a dietary risk factor increasing the incidence of common cancers, probably due to carcinogenic amines (HAAs) formed upon meat heating. Interestingly, cancers whose incidence is increased by meat consumption, are decreased in populations consuming brassica vegetables regularly. This inverse correlation is attributed to brassica anticarcinogenic components, especially isothiocyanates (ITCs) that stimulate...

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• INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER

  Czasopisma

  ISSN: 0017-9310 , eISSN: 1879-2189

• HEAT TRANSFER ENGINEERING

  Czasopisma

  ISSN: 0145-7632 , eISSN: 1521-0537

• Pilot installation for thermal utilization of meat-and-bone meal using the rotary kiln pyrolyzer and the fluidised bed boiler

  Publikacja

  • M. Kantorek
  • K. Jesionek
  • S. Polesek-Karczewska
  • P. Ziόłkowski
  • M. Stajnke
  • J. Badur

  - E3S Web of Conferences - Rok 2019

  The technology of thermal utilization of meat-and-bone meal (MBM) is still at the research state. However, there are already a number of existing pilot-scale installations that provide the complete, effective and environmentally safe process conducting. The universal technology was developed that allows to combust various types of waste, including animal waste, municipal waste and sludge, mixed at any ratio with different types...

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• Meat and fermented meat products as a source of bioactive peptides

  Publikacja

  • J. Stadnik
  • P. Kęska

  - ACTA Scientiarum Polonorum Technologia Alimentaria - Rok 2015

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• Regarding the “Tumour spillage of the pleomorphic adenoma of the parotid gland: A proposal for intraoperative measures”

  Publikacja

  • D. Tretiakow
  • D. Stodulski
  • B. Mikaszewski

  - ORAL ONCOLOGY - Rok 2020

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• MRM–MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products

  Publikacja

  • K. Nalazek-Rudnicka
  • I. E. Kłosowska-Chomiczewska
  • A. Wasik
  • A. Macierzanka

  - FOOD CHEMISTRY - Rok 2019

  The abundance of protein markers in different types of meat cuts was explored in the context of authentication of raw meat (pork, beef and chicken) and processed meat products. Peptides originating from myoglobin (Mb) and myosin (My) were analyzed using multiple reaction monitoring mass spectrometry (MRM–MS). Analytical protocol was optimized for good repeatability (CV < 10%) and high sensitivity. The MS signal intensity of Mb...

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• Theory and Practice of Meat Processing

  Czasopisma

  ISSN: 2414-438X , eISSN: 2414-441X