The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation von Grześ, Bożena, Pospiech, Edward, Iwańska, Ewa, Mikołajczak, Beata, Łyczyński, Andrzej, Koćwin-Podsiadła, Maria, Krzęcio-Niczyporuk, Elżbieta

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Meat Quality of Crossbred Porkers without the Gene RYR1T Depending on Slaughter Weight von Czyżak-Runowska, Grażyna, Wojtczak, Janusz, Łyczyński, Andrzej, Wójtowski, Jacek, Markiewicz-Kęszycka, Maria, Stanisławski, Daniel, Babicz, Marek

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Meat Quality of Crossbred Porkers without the Gene RYR1 (T) Depending on Slaughter Weight von Czyżak-Runowska, Grażyna, Wojtczak, Janusz, Łyczyński, Andrzej, Wójtowski, Jacek, Markiewicz-Kęszycka, Maria, Stanisławski, Daniel, Babicz, Marek

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Meat quality of crossbred porkers without the gene [RYR1.sup.T] depending on slaughter weight von Czyzak-Runowska, Grazyna, Wojtczak, Janusz, Lyczynski, Andrzej, Wojtowski, Jacek, Markiewicz-Keszycka, Maria, Stanislawski, Daniel, Babicz, Marek

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Relationships between the polymorphism of myosin heavy chains and selected meat quality traits of pigs with different susceptibility to stress von Grześ, B., Pospiech, E., Koćwin-Podsiadła, M., Łyczyński, A., Krzęcio, E., Mikołajczak, B., Iwańska, E.

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PRZEWODNOŚĆ ELEKTRYCZNA MIĘSA WIEPRZOWEGO JAKO WSKAŹNIK JEGO JAKOŚCI von CZYŻAK-RUNOWSKA, Grażyna, ŁYCZYŃSKI, Andrzej, POSPIECH, Edward, KOĆWINPODSIADŁA, Maria, WOJTCZAK, Janusz, RZOSIŃSKA, Ewa, MIKOŁAJCZAK, Beata, GRZEŚ, Bożena, IWAŃSKA, Ewa, KRZĘCIO, Elżbieta, SIECZKOWSKA, Halina, ANTOSIK, Katarzyna

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Electrical conductivity as an indicator of pork meat quality: przewodnosc elektryczna miesa wieprzowego jako wskaznik jego jakosci von Czyzak-Runowska, Grazyna, Lyczynski, Andrzej, Pospiech, Edward, Kocwin-Podsiadla, Maria, Wojtczak, Janusz, Rzosinska, Ewa, Mikolajczak, Beata, Grzes, Bozena, Iwanska, Ewa, Krzecio, Elzbieta, Sieczkowska, Halina, Antosik, Katarzyna

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Proteins of meat as a potential indicator of its quality - a review von Pospiech, E, Grzes, B, Mikolajczak, B, Iwanska, E.,Poznan Agricultural University (Poland). Dept. of Meat Technology, Lyczynski, A.,Poznan Agricultural University (Poland). Dept. of Animal Origin Material

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Relation between the polymorphism in H-FABP gene and chemical composition and quality of meat from Pietrain crossbreds heterozygous as regards RYR1 gene von Antosik, K, Krzecio, E, Sieczkowska, H, Zybert, A, Kodwin-Podsiadla, M, Kuryl, J, Lyczynski, A

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Titin and troponin T changes in relation to tenderness of meat from pigs of various meatiness von SZALATA, Milena, POSPIECH, Edward, GREASER, Marion L, LYCZYNSKI, Andrzej, GRZES, Bozena, MIKOLAJCZAK, Beata

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Meat Quality of Crossbred Porkers without the Gene RYR1 T Depending on Slaughter Weight von Czyzak-Runowska, Grazyna, Wojtczak, Janusz, Lyczynski, Andrzej, Wojtowski, Jacek, Markiewicz-Keszycka, Maria, Stanislawski, Daniel, Babicz, Marek

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Diversity of meat quality of heavy pigs with respect to the rate of post-mortem glycolytic and protein changes von Montowska, M, Pospiech, E.,University of Life Sciences, Poznan (Poland). Inst. of Meat Technology, Lyczynski, A.,University of Life Sciences, Poznan (Poland). Deprt. of Animal Raw Material, Grzes, B, Mikolajczak, B, Iwanska, E.,University of Life Sciences, Poznan (Poland). Inst. of Meat Technology, Kapelanski, W, Bocian, M.,University of Technology and Life Sciences, Bydgoszcz (Poland). Dept of. Pig Breeding

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Effect of environmental conditions on pork meat quality - : A review von ŁYCZYNSKI, Andrzej, WAJDA, Stanisław, CZYZAK-RUNOWSKA, Grazyna, RZOSINSKA, Ewa, GRZES, Bozena

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Analysis of the causes of meat quality variations in pigs with identical genotype von Grzes, B., E-mail: bgrzes@au.poznan.pl, Pospiech, E. (Poznan Agricultural University (Poland). Inst. of Meat Technology), Kocwin-Podsiadla, M, Krzecio, E. (University of Podlasie, Siedlce (Poland). Dept. of Pig Breeding and Meat Quality Evaluation), Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Material), Zybert, A. (University of Podlasie, Siedlce (Poland). Dept. of Pig Breeding and Meat Quality Evaluation), Mikolajczak, B, Iwanska, E. (Poznan Agricultural University (Poland). Inst. of Meat Technology)

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Culinary and technological usefulness of meat fatteners, originated from the crossbreeding of Danish Landrace gilts and duroc boars, slaughtered at different weights von ERZECIO, Elzbieta, ZYBERT, Andrzej, ANTOSIK, Katarzyna, SIECZKOWSKA, Halina, KOCWIN-PODSIADŁA, Maria, KURYŁ, Jolanta, POSPIECH, Edward, ŁYCZYNSKI, Andrzej, MISZCZUK, Bogusław

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Comparison of culinary and technological properties of meat from selected genetic groups of pigs von Grzes, B., E-mail: bgrzes@au.poznan.pl, Pospiech, E. (Poznan Agricultural University (Poland). Inst. of Meat Technology), Kocwin-Podsiadla, M, Krzecio, E. (University of Podlasie, Siedlce (Poland). Dept. of Pig Breeding and Meat Quality Evaluation), Kuryl, J. (Polish Academy of Sciences, Jastrzebiec (Poland). Inst. of Genetics and Animal Breeding), Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Material), Mikolajczak, B, Iwanska, E. (Poznan Agricultural University (Poland). Inst. of Meat Technology)

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PRZEWODNOŚĆ ELEKTRYCZNA MIĘSA WIEPRZOWEGO JAKO WSKAŹNIK JEGO JAKOŚCI von CZYŻAK-RUNOWSKA, Grażyna, ŁYCZYŃSKI, Andrzej, POSPIECH, Edward, KOĆWINPODSIADŁA, Maria, WOJTCZAK, Janusz, RZOSIŃSKA, Ewa, MIKOŁAJCZAK, Beata, GRZEŚ, Bożena, IWAŃSKA, Ewa, KRZĘCIO, Elżbieta, SIECZKOWSKA, Halina, ANTOSIK, Katarzyna

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Effect of environmental conditions on pork meat quality von Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Material), E-mail: andrzej@jay.au.poznan.pl, Wajda, S. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Science of Commodities of Animal Raw Materials), Czyzak-Runowska, G, Rzosinska, E. (Poznan Agricultural University (Poland). Dept. of Animal Origin Material), Grzes, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology)

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