Andrzej Okruszek

Dean of Faculty of Production Engineering; Head of Department

Wroclaw University of Economics and Business

Poland

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About

Andrzej Okruszek is the Dean of the Faculty of Production Engineering and Head of the Department at Wroclaw University of Economics and Business in Poland. His research focuses on the effects of various heat processing methods on meat quality, specifically in goose breast meat, including nutrient retention and fatty acid profiles. He has published numerous articles exploring the technological properties and nutritional value of meat, particularly in relation to broiler chickens and the use of wheat germ expeller.

Articles (10)

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2025

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2025

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2021

Collaborators (3)

Zuzanna Goluch

Associate Professor

Wroclaw University of Economics and Business

POLAND

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Gabriela Haraf

POLAND

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Monika Wereńska

Assistant Professor

Uniwersytet Mikołaja Kopernika Wydział Nauk Ekonomicznych i Zarządzania

POLAND

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Andrzej Okruszek

Research Interests

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Articles (10)

Effect of Various Types of Heat Processing on the Content and Retention of Fat-Soluble Vitamins and Cholesterol in Goose Breast Meat

Impact of Various Types of Heat Processing on the Content of Selected Trace Elements of Goose Breast Meat

Technological properties, chemical composition, texture profile, and sensory evaluation of goose muscles from Polish native breeds

The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices

The Influence of Wheat Germ Expeller on Performance and Selected Parameters of Carbohydrate, Lipid, and Protein Metabolism in Blood Serum for Broilers

The Energy and Nutritional Value of Meat of Broiler Chickens Fed with Various Addition of Wheat Germ Expeller

The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat

Impact of frozen storage on fatty acid profile in goose meat

Impact of frozen storage on oxidation changes of some components in goose meat

Impact of various types of heat processing on the energy and nutritional values of goose breast meat

Collaborators (3)

Zuzanna Goluch

Gabriela Haraf

Monika Wereńska

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