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List of works by Agnieszka Wierzbicka

Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics.

scientific article published on 3 May 2016

Analysis of the factors creating consumer attributes of roasted beef steaks

scientific article

Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage

scientific article published on 5 September 2017

Beef Tenderness Improvement by Dietary Vitamin D3 Supplementation in the Last Stage of Fattening of Cattle

scientific article published on 01 March 2017

Bioactive Compounds in Functional Meat Products

scientific article published on 31 January 2018

Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaks

scientific article published on 15 June 2016

Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12days.

scientific article published on 26 April 2016

Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles

scientific article published on 17 October 2016

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

scientific article published on 28 March 2018

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

scientific article

Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits.

scientific article published on 11 October 2016

Effects of Packaging Methods on Shelf Life of Ratite Meats

scientific article published on 19 September 2017

Evaluation of WBSF, Color, Cooking Loss of Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time

scientific article published on 20 February 2019

Influence of 21days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus

scientific article published on 25 July 2016

Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

scientific article published on 31 May 2016

Mobile antibiotic resistance - the spread of genes determining the resistance of bacteria through food products

scientific article

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

article

Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement

scientific article published on 31 December 2016

The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls.

scientific article published on March 2016

The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat

article

The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2 modified atmosphere packaging conditions.

scientific article published on 28 September 2016

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness.

scientific article published on 18 March 2017

The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage

scientific article

Variation of meat quality parameters due to conformation and fat class in limousin bulls slaughtered at 25 to 27 months of age.

scientific article published on May 2013

Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components

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