Małgorzata Karwowska

associate professor

University of Life Sciences

Poland

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Małgorzata Karwowska is an associate professor at the University of Life Sciences in Poland. Her research focuses on food science, particularly the quality and safety of meat products, as evidenced by her recent articles on the effects of tomato pomace and wild garlic supplementation on meat quality. She has contributed significantly to the understanding of nutritional values and the sensory properties of various meat products, alongside exploring innovative approaches to meat preservation.

Articles (15)

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2025

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2025

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2025

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2024

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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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POLAND

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Kamil Drabik

Researcher/ lecturer

University of Life Sciences in Lublin

POLAND

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Anna KONONIUK

Assistant Professor / PhD

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences / Instytut Rozrodu Zwierząt i Badań Żywno

POLAND

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Joanna Stadnik

University of Life Sciences in Lublin

POLAND

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Małgorzata Karwowska

Research Interests

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Articles (15)

Influence of Tomato Pomace on the Quality of Canned Pork Meat with Reduced Nitrogen Compounds

Nutritional Values, Physicochemical and Microbiological Properties of Turkey Thigh Muscle—Effect of Wild Garlic (<i>Allinum ursinum</i> L.) Supplementation

Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture

Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products—Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi

Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds—The Effect of Tomato Pomace Addition

The Impact of a Phytobiotic Mixture on Broiler Chicken Health and Meat Safety

Effect of Acid Whey in Combination with Sodium Ascorbate on Selected Parameters Related to Proteolysis in Uncured Dry-Fermented Sausages

Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace

Special Issue “New Frontiers in Meat Science and Technology”

Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid

The Effect of <i>Salvia hispanica</i> and <i>Nigella sativa</i> Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage

The Variability of Quality Traits of Table Eggs and Eggshell Mineral Composition Depending on Hens’ Breed and Eggshell Color

Comparison of the Effect of Enhancing Dry Fermented Sausages with <i>Salvia hispanica</i> and <i>Nigella sativa</i> Seed on Selected Physicochemical Properties Related to Food Safety during Processing

Growth performance and meat quality of meat-type guinea fowl fed different commercial diets

Food Loss and Waste in Meat Sector—Why the Consumption Stage Generates the Most Losses?

Collaborators (8)

Antoni Szumny

Justyna Batkowska

Piotr Kuropka

Agnieszka Adamczuk

Karolina Chodkowska

Kamil Drabik

Anna KONONIUK

Joanna Stadnik

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