Age-related changes in the carcass composition and meat quality of fallow deer (DAMA DAMA L.).

The present study investigated the possible differences in carcass composition as well as texture, structure and percentage of different muscle types of the most valuable muscles (BF - biceps femoris, SM - semimembranosus, and L - longissimus) from fallow deer (Dama dama L.) bucks shot in the forest farm in north-western Poland at four different ages: 18, 30, 42 and 54 months. It was found that carcasses of young fallow deer (18-30 months), compared to older animals, were characterised by a higher dressing proportion, a higher percentage of the most valuable commercial cuts (the saddle, haunch and shoulder), high meat yield with the lowest percentage of bones and a lower percentage of skin and head. Their muscles, compared with older animals, were characterised by a lower percentage of red fibres, lower muscle fibre area, thinner perimysium and endomysium, lower amount of intramuscular fat and as a consequence lower hardness, springiness, cohesiveness, as well as a higher pH and lower thermal drip.

Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle.

Fibre type percentage and changes in textural parameters, sensory properties as well as mean fibre cross sectional area (CSA), fibre shape, endomysium and perimysium thickness of wild boar and deer longissimus (L) muscle subjected to ageing with kefir, dry red wine, lemon and pineapple juice marinades for 4 days were studied. Among the non-marinated and non-aged samples of muscles it was found that wild boar meat with its higher percentage of red fibres, higher CSA, thicker connective tissue as compared with deer meat, was harder, more springy and stringy. Muscles ageing, regardless of methods, resulted in a decrease in both the CSA and thickness of the connective tissue, and improve in fibre shape. As a consequence ageing caused a reduction in hardness, cohesiveness, springiness, and stringiness as well as in augmentation of tenderness, juiciness and general attractiveness of the muscles studied. As demonstrated by obtained data, regardless of ageing methods, deer L muscle contained more white fibres compared to wild boar muscle, were more susceptible to tenderization. The highest structural and textural changes, but the worst general attractiveness was found in muscles marinated with pineapple juice addition. Insignificantly lower changes in both quality traits were found in muscles aged with kefir marinade which at the same time were characterized by the high tenderness, the highest juiciness and general attractiveness.

The influence of giant fibres on utility for production of massaged products of porcine muscle longissimus dorsi.

Musculus longissimus dorsi (L) originating from 6 genotype groups of pigs was examined. Three among these were parental lines: Pietrain (Pi), Duroc (D), Polish Large White x Polish Landrace (PLW x PL), the other three crossbreeds obtained by crossing the aforementioned parental lines: (PLW x PL) x Pi, (PLW x PL) x (PixD) and (PLW x PL) x (D x Pi). It was found that there exists a variety of numbers and sizes of giant fibres and sizes of muscle fibres in the L muscle of the groups of animals, which results in a diversity of quality and susceptibility to massaging. The largest number of giant fibres and the greatest sizes of normal and giant fibres, along with the largest losses after heat treatment, the highest hardness, shear force, the lowest juiciness and attractiveness were found in the L muscle of Pi. Muscle of this breed was characterised by the least change in quality indicators during massaging. The decrease of Pi breed genes in the crossbreed genotype, resulted in reduction in the quantity of giant fibres and fibre sizes in comparison with pure Pi breed, which increased quality of crossbreeds' muscles and their susceptibility to massaging.

Utility for production of massaged products of selected wild boar muscles originating from wetlands and an arable area.

Percentages of muscle fibre types, area of intramuscular fatty tissue (IMF) and changes in hardness, rheological properties as well as mean fibre cross-sectional area (CSA), and endomysium thickness of muscles from wild boars hunted in two different ecosystems (arable area vs. wetlands) were evaluated. Three muscles: Biceps femoris (BF), Semimembranosus (SM), and Longissimus (L) subjected to massaging (or not) for 4h were studied. Fibre type percentage and structural elements: mean muscle fibre cross-sectional area (CSA), endomysium thickness, and amount of intramuscular fat (IMF) were measured using a computer image analysis programme. Fibre properties of muscles from wild boars originating from arable areas did not differ from those of wild boars from wetlands. Muscles of wild boars hunted in the arable area of the forest contained significantly higher amounts of intramuscular fat and lower values of hardness, viscous and elastic moduli than the corresponding muscles of animals from the marshy area. Of the muscles tested, BF with its higher percentage of red fibres and fibre CSA, thicker endomysium and lower amount of IMF compared to SM and L muscles, was tougher and more elastic and viscous than the other two muscles. Muscle massaging resulted in an increase in the fibre CSA and decrease in thickness of the endomysium and as a consequence reduced hardness and augmented the viscous and elastic modules of the muscles. Muscles with higher amounts of intramuscular fat, lower values of textural parameters and percentage of red fibres as well as smaller structural elements showed higher susceptibility to massaging. Muscles from animals hunted on wetlands compared to those from wild boar shot on the arable land and BF compared to SM and L, were slightly less susceptible to mechanical tenderization.

Effects of massaging on hardness, rheological properties, and structure of four wild boar muscles of different fibre type content and age.

Histochemistry (percentage number of three type fibres and their cross-sectional area) and changes in hardness, rheological properties (elastic and viscous moduli), and structural elements (mean fibre cross-sectional area and thickness of endomysium) of four wild boar muscles of different ages: biceps femoris (BF), semimembranosus (SM), quadriceps femoris (QF), and longissimus (L) subjected to effective massaging for 1, 2, 3, and 4h were evaluated. BF, with the high percentage of type I fibres, higher mean fibre cross-sectional area, thicker endomysium as compared with QF, SM and L, was harder, more elastic, and more viscous than the other three muscles. Muscles of older boars were found to contain higher percentages of type I fibres, lower percentages of type IIB fibres, bigger muscle fibre cross-sectional areas, thicker endomysium and higher values of hardness than the same muscles of young boars, whereas the percentage of type IIA fibres was about the same in the muscles of both groups. No effect of age on rheological properties was found. Muscle massaging resulted in an increase in the mean fibre cross-sectional area, changes in thickness of the endomysium, reduction in hardness and viscous moduli as well as in the elastic moduli of the muscles studied. The lower the initial values of textural and structural parameters and percentage of type I fibres of a muscle were, the higher was the muscles susceptibility to massage. BF compared to SM, QF and L, of all the older boar muscles tested compared to those obtained from young boars were less susceptible to mechanical tenderization.

Effects of carcass weight and muscle on texture, structure and myofibre characteristics of wild boar meat.

Texture, histology and muscle fibre characteristic of selected muscles: m. quadriceps femoris (QF), m. biceps femoris (BF), and m. semimembranosus (SM) of wild boars of different carcass weight (20±2 and 60±3kgSD) were compared. Muscle texture (hardness, cohesiveness, springiness, chewiness) was determined with the double penetration test performed with the Instron 1140 apparatus. Structural elements (muscle fibre cross-section area, perimysium and endomysium thickness) and percentage of myofibres of each type: I (slow oxidative), IIA (fast oxidative-glycolytic) and IIB (fast glycolytic) per muscle fibre bundle, were measured in muscle samples using a computer image analysis program. The young wild boar muscles showed significantly lower values for the textural parameters (p<0.05). The muscle fibre cross-sectional areas of the juvenile wild boar muscles were significantly lower and the perimysium and endomysium thinner (p<0.05) than those in the old wild boar meat, while the percentage of type IIB fibres was higher. Of all the wild boar muscles tested, the highest hardness and chewiness values were found in BF which, at the same time, showed the highest fibre cross-sectional area and the thickest perimysium and endomysium. The highest percentage of I and IIA fibre types was typical of BF and SM either in young or in old wild boars with the lowest percentage of type I and the highest percentage of type IIB fibres being found in the QF. The results suggest that a higher hardness of wild boar muscles can be connected with a thicker perimysium and endomysium, fibres of higher cross-sectional area and probably a higher content of red fibres (type I).

Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles.

Changes in texture parameters (hardness, cohesiveness, chewiness), rheological properties (elastic and viscous moduli), and structural elements (fibre cross-sectional area and thickness of peri- and endomysium) of three pork ham muscles: Biceps femoris (BF), Semimembranosus (SM), and Quadriceps femoris (QM), subjected to effective massaging for 2, 4, 6, 8, 10, 12 h were followed. BF, with its higher fibre cross-sectional area thicker peri- and endomysium, compared with QF and SM, was harder, more elastic, and more viscous than the other two muscles. Massaging resulted in an increase in the mean fibre cross-sectional area, changes in thickness of the peri- and endomysium, and a reduction in hardness and chewiness as well as in elastic and viscous moduli of the muscles studied. The lower were the initial values of textural and structural parameters and rheological properties of a muscle, the shorter massage time was necessary. To arrive at comparable values of textural parameters, rheological properties, and a similar sensory acceptance, BF, SM, and QF had to be effectively massaged for 12, 6, and 4 h, respectively.

The synergistic preservative effects of the essential oils of sweet basil (Ocimum basilicum L.) against acid-tolerant food microflora.

Essential oils extracted by hydrodistillation from five different varieties of Ocimum basilicum L. plants (Anise, Bush, Cinnamon, Dark Opal and a commercial sample of dried basil) were examined for antimicrobial activity against a wide range of foodborne Gram-positive and -negative bacteria, yeasts and moulds by an agar well diffusion method. All five essential oils of basil showed antimicrobial activity against most of the organisms tested with the exception of Flavimonas oryzihabitans and Pseudomonas species. The inhibitory effect of Anise oil, in comparison with mixtures of the predominant components of pure linalool and methyl chavicol, against the acid-tolerant organisms, Lactobacillus curvatus and Saccharomyces cerevisiae, was examined in broth by an indirect impedance method. Synergistic effects between Anise oil, low pH (pH 4.2) and salt (5% NaCl) were determined. The antimicrobial effect of Anise oil was also assessed in a tomato juice medium by direct viable count, showing that the growth of Lact. curvatus and S. cerevisiae was completely inhibited by 0.1% and 1% Anise oil, respectively. The results of the current study indicate the need for further investigations to understand the antimicrobial effects of basil oils in the presence of other food ingredients and preservation parameters.

[Fattening and slaughter values of pigs in relation to their genotype and to the protein source in their feed rations]. / Mast-und Schlachtleistung von Schweinen in Abhängigkeit vom Genotyp und von der Proteinquelle in Futterrationen.

The studies were carried out on F1 progeny of multiparous Polish Large White sows and boars of Belgian Landrace, Hampshire x Pietrain hybrid, and Pietrain breed. The control group consisted of purebred Polish Large White pigs. The experimental part of the studies was performed on 120 fatteners divided up to 4 race groups, with 30 heads in each (namely 15 barrows and 15 gilts). Moreover, each group was divided into two following subgroups: the SoS one, which was given feed mixture with extracted soybean meal and the RpS one, which was given feed mixture with extracted rapeseed meal. The fattening started with 23 kg of body weight and was realized up to 100 kg. Twenty fatteners from each group (including 5 barrows and 5 gilts from a subgroup) were subjected to the control slaughter. The fatteners average daily body weight gains, and energy and digestible crude protein conversion per 1 kg of gain were as follows: after Belgain Landrace boars 788 g, 32.3 MJ and 358 g; after Hampshire x Pietrain boars 766 g, 33.6 MJ and 373 g; after Pietrain boars 720 g, 34.4 MJ and 382 g; after control group boars 705 g, 36.3 MJ and 403 g, respectively. It was found that hybrids after boars of evaluated breeds have positively (P < or = 0,01) better carcass meatness, and in a better way use digestible protein and metabolizable energy for production of 1 kg of meat. On that reason the best are hybrids after Belgian Landrace boars, carcasses of which yielded 52.4% of meat and converted 27% less of digestible crude protein and metabolizable energy for 1 kg meat production, than the White Large Polish fatteners. For no examined feature interaction between genotype and protein source in feeding diet was found. The growth rate and utilization of fodder were better for pigs fed on mixture with extracted soybean meal than for the ones fed on mixture with extracted rapeseed meal (P < or = 0.05). The fodders with high protein content did not differentiate meatness traits, whereas digestible crude protein and metabolizable energy conversion for 1 kg meat production in pigs, being given extracted soybean meal in diet, was lower (P < or = 0.05) than in pigs given extracted rapeseed meal.

[Effect of diabetes mellitus type 1 on electric resistance of the skin and galvanic skin response]. / Wplyw cukrzycy typu I na opór elektryczny skóry oraz reakcje skórno-galwaniczna.

Basal electrical resistance of the skin and the galvanic skin response were determined in 102 patients with type I (insulin-dependent) controlled diabetes mellitus. The control group consisted of 121 healthy subjects of the same age and sex distribution. The results obtained imply that diabetes mellitus causes an increase of electrical resistance of the skin, a prolongation of the latency time and or even lacking of the galvanic skin response.

[Subchronic toxic effect of the grain fungicide PF-70 on the electrolyte barrier of the gastric mucosa in rats]. / Wplyw podprzewleklego zatrucia fungicydem do zbóz PF-70 na bariere elektrolitowa blony sluzowej zoladka szczurów.

The fungicide for corn PF-70 contains 21% of sulphur, 8.4% of mancozeb, and 0.6% of triadimefon . The aim of the study was to determine the effect of the fungicide on the gastric mucosa electrolyte barrier in rats. Mucosa lesion is known to be one of the risk factors of chronic peptic ulcer disease. The experiments were carried out on 80 rats of Wistar strain. The animals were divided into 5 groups--males and females, separately. The fungicide was given for 13 weeks, at the following doses: 100, 400, 1600, and 6400 mg of active substance per 1 kg of fodder. The gastric mucosa electrolyte barrier was examined by determining the transmural electric potential differences (PD) in mucosa before and after treatment with 150 mmlo of hydrochloric acid and 40 mmol of acetylsalicylic acid solutions. No changes in general condition of the animals were observed. An increase in fodder consumption was observed in males receiving the fungicide at doses of 1600 and 6400 mg per 1 kg of fodder. Females exhibited a decrease in body mass after intoxication at concentration of 6400 mg/kg fodder. A decrease in PD was found in all groups intoxicated with the fungicide, irrespective of the animal sex.