Monika Modzelewska-Kapituła

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associate professor

University of Warmia and Mazury in Olsztyn

Poland

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About

Monika Modzelewska-Kapituła is an Associate Professor at the University of Warmia and Mazury in Olsztyn, Poland. Her research focuses on meat quality improvement through recent processing technologies, antimicrobial resistance in animal production, and the effects of various cooking methods on meat products. She has published numerous articles that explore topics such as modified atmosphere packaging, the quality of fermented milk and meat products, and the application of active compounds for packaging improvements.

Recent Grants

Grant: Close

Optimizing of beef production in Poland according to the “from fork to farm strategy”

Open Date: 2009-10-01

Close Date: 2015-05-01

Grant: Close

The application of synbiotics in fermented dairy products (2 P06T 001 27)

Open Date: 2004-01-01

Close Date: 2006-01-01

Grant: Close

Warmia and Mazury Dairy Excellence Centre WAMADAIREC

Open Date: 2003-01-01

Close Date: 2006-01-01

Grant: Close

Regional Initiative of Excellence" for the years 2019-2022, Project No. 010/RID/2018/19

Open Date:

Close Date:

Articles (18)

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2025

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2024

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2024

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2023

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2022

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2022

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2022

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2022

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2022

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2022

Collaborators (13)

Adam Więk

University of Warmia and Mazury in Olsztyn

POLAND

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Katarzyna Tkacz

University of Warmia and Mazury in Olsztyn

POLAND

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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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Jaroslaw Kowalik

associate professor

University of Warmia and Mazury in Olsztyn

POLAND

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Anna Zadernowska

University of Warmia and Mazury in Olsztyn

POLAND

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Anna M. OGRODOWCZYK

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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Wioleta Chajęcka-Wierzchowska

University of Warmia and Mazury

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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Mirosław Szczepkowski

Stanisław Sakowicz Inland Fisheries Institute

POLAND

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Zdzisław Zakęś

Head of Department

Stanisław Sakowicz Inland Fisheries Institute

POLAND

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Weronika Zduńczyk

University of Warmia and Mazury in Olsztyn

POLAND

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Monika Modzelewska-Kapituła

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About

Recent Grants

Articles (18)

Special Issue on Recent Processing Technologies for Improving Meat Quality

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

The Quality of Goose Breast Muscle Products Depending on the Cooking Method Used

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

Potential for Biofilm Formation and Antibiotic Resistance of Staphylococci Isolated from Bulk Tank Milk Samples

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

Antimicrobial Resistance in the Context of Animal Production and Meat Products in Poland—A Critical Review and Future Perspective

Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety

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

Changes in Water Holding Capacity and Shear Force in Fallow Deer Muscles during Ageing

A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes

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

Investigation of the Possibility of Listeria monocytogenes Growth in Alternatively Cured Cooked Sausages—A Case Study

Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch

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

Antibiotic Resistance Carriage Causes a Lower Survivability Due to Stress Associated with High-Pressure Treatment among Strains from Starter Cultures

The Influence of Sous Vide Parameters on Nutritional Characteristics and Safety of Pikeperch Fillets

Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls

Collaborators (13)

Adam Więk

Katarzyna Tkacz

Zenon Nogalski

Nikola Nowak-Nazarkiewicz

Jaroslaw Kowalik

Anna Zadernowska

Anna M. OGRODOWCZYK

Wioleta Chajęcka-Wierzchowska

Agnieszka Cholewa-Wojcik

Renata Pietrzak-Fiecko

Mirosław Szczepkowski

Zdzisław Zakęś

Weronika Zduńczyk

Make your next move.

Monika Modzelewska-Kapituła

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (18)

Special Issue on Recent Processing Technologies for Improving Meat Quality

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

The Quality of Goose Breast Muscle Products Depending on the Cooking Method Used

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

Potential for Biofilm Formation and Antibiotic Resistance of Staphylococci Isolated from Bulk Tank Milk Samples

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

Antimicrobial Resistance in the Context of Animal Production and Meat Products in Poland—A Critical Review and Future Perspective

Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety

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

Changes in Water Holding Capacity and Shear Force in Fallow Deer Muscles during Ageing

A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes

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

Investigation of the Possibility of Listeria monocytogenes Growth in Alternatively Cured Cooked Sausages—A Case Study

Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch

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

Antibiotic Resistance Carriage Causes a Lower Survivability Due to Stress Associated with High-Pressure Treatment among Strains from Starter Cultures

The Influence of Sous Vide Parameters on Nutritional Characteristics and Safety of Pikeperch Fillets

Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian &times; Hereford) Bulls

Collaborators (13)

Adam Więk

Katarzyna Tkacz

Zenon Nogalski

Nikola Nowak-Nazarkiewicz

Jaroslaw Kowalik

Anna Zadernowska

Anna M. OGRODOWCZYK

Wioleta Chajęcka-Wierzchowska

Agnieszka Cholewa-Wojcik

Renata Pietrzak-Fiecko

Mirosław Szczepkowski

Zdzisław Zakęś

Weronika Zduńczyk

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Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls