Grzegorz Ostrowski

• Master of Science
• University of Warsaw

Aims: To test the predictive power of mean ecological indicator values (EIVs) based on different EIV systems and weighting approaches. Study area: Preda in Grisons, Switzerland. Methods: We used three regional datasets of vegetation plots accompanied with measured soil pH values or mean annual near soil air temperature. We calculated mean EIVs for...

In this study, we decided to test the hypothesis that the fungal biostarter M. flavus used during a 21-day beef dry-aging process significantly impacts the composition of other microorganisms, the profile of volatile compounds, meat hardness characteristics, and, consequently, the sensory quality. The experiments were performed on samples derived f...

The Ecological Indicator Values for Europe (EIVE) 1.0 were released in January 2023 and are the hitherto most comprehensive ecological indicator value (EIV) system for Europe. They comprise the assessment of the five main niche dimensions (moisture, nitrogen, reaction, light, temperature) for almost 15,000 vascular plant taxa. EIVE was constructed...

The dry ageing is a historically relevant method of meat preservation, now used as a way to produce the dry-agedbeef (DAB) known for its pronounced flavour. Partially responsible for the taste of the DAB may be variousmicroorganisms that grow on the surface of the meat. Historically, the fungal species colonising the DAB weredescribed as members of...

Meat aging is a process consisting of its storage in specific conditions which leads to an increase in its organoleptic qualities. The most common method of meat aging is the wet vacuum-bag based method, whereas the traditional method, called dry-aging, involves keeping meat at a low temperature for an extended time. However, this process is charac...