All Stories

  1. Linear correlation between pH value of stimulated beef and electrical current intensity

    Article • International Journal of Food Properties, April 2018, Taylor & Francis

    Ph.D. Monika Modzelewska-Kapituła

  2. Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

    Article • Journal of Food Processing and Preservation, January 2018, Wiley

    Ph.D. Monika Modzelewska-Kapituła

  3. Collagen profile and tenderness of strip loin and silverside originated from Polish Holstein-Friesian bulls of the black and white variety

    Article • Acta Alimentaria, March 2016, Akademiai Kiado

    Ph.D. Monika Modzelewska-Kapituła

  4. The influence of crossbreeding on collagen solubility and tenderness of Infraspinatus and Semimembranosus muscles of semi-intensively reared young bulls

    Article • Animal Science Journal, January 2016, Wiley

    Ph.D. Monika Modzelewska-Kapituła

  5. Salmonellasp. Occurrence in Minced Meat, Meat Preparations and Mechanically Separated Meat in Poland

    Article • Journal of Food Safety, March 2014, Wiley

    Ph.D. Monika Modzelewska-Kapituła