Marta Chmiel's research while affiliated with Warsaw University of Life Sciences - SGGW and other places

... In addition to the negative bacterial effect, lipid oxidation that may occur due to the sensitivity of meat fat to oxidative changes is an important chemical reaction that reduces the nutritional value of meat and meat products. Natural or synthetic antioxidants can be used to prevent and/or minimize these effects [3]. ...

... The amount and type of formed BAs depends on the free amino acids content and their availability, the matrix (food) composition and the amount and type of microflora capable of producing decarboxylases (Dadáková et al., 2009;Ruiz-Capillas, Carballo, & Jiménez-Colmenero, 2007). It is also affected by parameters, which promote the growth of microflora during storage, such as temperature and packaging method (Chmiel et al., 2022;Jairath, Singh, Dabur, Rani, & Chaudhari, 2015;Latorre-Moratalla et al., 2008). In general, BAs formation in food is of great interest not only because they could play a role as indicators of quality and freshness, but also because of their potential risk to human health (Simon-Sarkadi, Pásztor-Huszár, Dalmadi, & Kiskó, 2012;Wojnowski, Namieśnik, & Płotka-Wasylka, 2019). ...

... This means that individual perceptions of consumers regarding sensory quality may vary. Previous studies have indicated that the sensory characteristics of chicken meatballs may be influenced by preparations obtained not only from sage but also from other plants, such as rosemary [58]. Similar to our study, it was shown that the appearance and color of meatballs prepared with the addition of dried rosemary and with ethanol extracts were comparable to that of the control product; however, meatballs containing dried spice were scored the best for aroma and taste. ...

... After extraction, FCs were recovered and the yields (weight of FC per weight of feed material) were determined, as well as the dietary fiber contents and color parameters. These FCs could be used in food fortification, but their color should not significantly impact the appearance of the final food formulations in which they are incorporated [41]. As shown in Table 2, the FC yield ranged from 39.82 to 65.52% (w/w) with the 11th and 14th runs, respectively, and higher FC yields tended to be associated with lower percentages of dietary fiber (which constituted 52.46 to 65.55% of FCs). ...

... Research data show that sage contains many bioactive compounds, such as antioxidant [21,22] and antibacterial ones [23,24]. Study results demonstrate that sage preparations may allow for prolonging the storage stability of various meat products from pork [22,[25][26][27], beef [28], and poultry [29,30]. Among the bioactive ingredients of sage, which have been proven to have both antioxidant and antibacterial properties, the following are mentioned: camphor, α-thujone, and eucalyptol [22][23][24]. ...

... Generally, vegetable oil with a high degree of unsaturation can remain liquid over a wide temperature range [37]. Our results are in agreement with those reported by Wirkowska et al. [21], Wirkowska et al. [38], and Rezig et al. [39], who observed that vegetable oils were characterized by the presence of peaks in the low temperature range on the melting curve, which corresponded to the presence of low-melting TAG fractions. ...

... It is exposed to high temperatures for destruction of pathogenic microflora to be made storage-friendly. Canned meat is characterized by its high nutritional value, long shelf life, and easy transportation [5,6]. In addition to traditional types of meat (beef, pork) used in the production of canned meat products, horse meat, mutton, and goat meat are widely used. ...

... Generally, the inclusion of plant extracts was found to reduce lipid peroxidation as observed in a previous study [103]. Moreover, the combined inclusion of linseed oil with levels of pine needles powder [104] and 3% grape seed oil [87] in broiler diets was found to decrease the MDA content in breast muscle. ...

... Traditionally in Poland, opoka have mainly been used in the construction of religious, defensive and residential buildings, for the production of broken aggregate and stone elements for roads and construction, for the production of blocks and slabs and as a stone walling material (Pękała, 2019). Recently more research is focusing on the new use of opoka: as an additional component for polymer composites (Przekop et al., 2021), sorbent for phosphorous (Arenas-Montano et al., 2021), metals (Färm, 2002) and other contaminants (Dacewicz, 2018); removal from water ; and wastewater (Cucarella, 2009); sulphur dioxide sorbent (Kavaliauskaitė et al., 2006); after hydrothermal modification as organic vapor adsorbent (Liu et al., 2021) and even as a food supplement in chicken diet (Makarski et al., 2020). ...

... It worth noticing that, recently some attempts have been undertaken to explore density measurements to investigate the properties of meat materials [19][20][21][22][23]. However, these works are mainly focused on the investigation of the physicochemical properties and chemical composition of meat materials, not on the discrimination of various types of MSM. ...