Katarzyna Tkacz

University of Warmia and Mazury in Olsztyn

Poland

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Articles (14)

Year:

2024

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2024

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2024

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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

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2021

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2020

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2020

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2020

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2020

Collaborators (8)

Adam Więk

University of Warmia and Mazury in Olsztyn

POLAND

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Urszula Tylewicz

University of Bologna

ITALY

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Zenon Nogalski

professor

University of Warmia and Mazury in Olsztyn

POLAND

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Nikola Nowak-Nazarkiewicz

University of Agriculture

POLAND

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Monika Modzelewska-Kapituła

associate professor

University of Warmia and Mazury in Olsztyn

POLAND

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Agnieszka Cholewa-Wojcik

Cracow University of Economics

POLAND

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Renata Pietrzak-Fiecko

University of Warmia and Mazury in Olsztyn

POLAND

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Weronika Zduńczyk

University of Warmia and Mazury in Olsztyn

POLAND

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Katarzyna Tkacz

Research Interests

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Articles (14)

Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef?

Influence of Oxygen and Carbon Dioxide Content in Modified Atmosphere Packaging on the Colour and Water-Holding Capacity of Pork Loin

The use of active compounds to shape the quality of active double-layer films based on furcellaran intended for packaging salad-dressing – Assessment of utilitarian and storage properties

The Effect of Superficial Oregano Essential Oil Application on the Quality of Modified Atmosphere-Packed Pork Loin

Effects of Silage Type and Feeding Intensity on Carcass Traits and Meat Quality of Finishing Holstein–Friesian Bulls

Marinating and Grilling as Methods of Sensory Enhancement of Sous Vide Beef from Holstein-Friesian Bulls

Marinating and Grilling as Methods of Sensory Enhancement of Sous Vide Beef from Holstein-Friesian Bulls

The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls

The influence of muscle, ageing and thermal treatment method on the quality of cooked beef

Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades

Sida silage in cattle nutrition – effects on the fattening performance of Holstein-Friesian bulls and beef quality

The Applicability of Total Color Difference ΔE for Determining the Blooming Time in Longissimus Lumborum and Semimembranosus Muscles from Holstein-Friesian Bulls at Different Ageing Times

Effect of ageing on technological properties of goose meat

Influence of carbohydrate additives on 5-hydroxymethylfurfural (HMF) content in pork tenderloin

Collaborators (8)

Adam Więk

Urszula Tylewicz

Zenon Nogalski

Nikola Nowak-Nazarkiewicz

Monika Modzelewska-Kapituła

Agnieszka Cholewa-Wojcik

Renata Pietrzak-Fiecko

Weronika Zduńczyk

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