Agnieszka Latoch

Adjunct Professor/Ph.D.

University of Life Sciences

Poland

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About

Dr. Agnieszka Latoch is an Adjunct Professor at the University of Life Sciences in Poland. Her research primarily focuses on food science, particularly the quality and safety of meat products, as well as innovative cooking methods. Recent articles authored by her include studies on polycyclic aromatic hydrocarbons in smoked meats and the nutritional value of edible offal. Additionally, she explores the impact of marinating techniques and dairy-fermented products on meat quality.

Articles (11)

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2025

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2024

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2023

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2023

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2023

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2023

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2021

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2021

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2021

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2020

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2020

Collaborators (7)

Małgorzata Moczkowska-Wyrwisz

POLAND

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Hanna Kowalska

PhD, DrSc Prof. of WULS

Warsaw University of Life Sciences

POLAND

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Paulina Kęska

University of Life Sciences in Lublin

POLAND

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Artur Głuchowski

Professor Assistant

Warsaw University of Life Sciences

POLAND

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Justyna Libera

University of Life Sciences

POLAND

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Agata Marzec

PhD, DrSc Associate Professor

Warsaw University of Life Sciences

POLAND

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Ewa Czarniecka-Skubina

POLAND

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Agnieszka Latoch

Research Interests

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About

Articles (11)

Polycyclic Aromatic Hydrocarbons in Polish Traditionally and Industrially Smoked Meats as an Element of Monitoring and PAH Reduction Strategies

Edible Offal as a Valuable Source of Nutrients in the Diet—A Review

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review

Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing

Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review

Technological properties and selected safety aspects of different cuts of organic and conventional pork

The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado

Selected nutrients determining the quality of different cuts of organic and conventional pork

Effect of meat marinating in kefir, yoghurt and buttermilk on the texture and color of pork steaks cooked sous-vide

Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB

Collaborators (7)

Małgorzata Moczkowska-Wyrwisz

Hanna Kowalska

Paulina Kęska

Artur Głuchowski

Justyna Libera

Agata Marzec

Ewa Czarniecka-Skubina

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