A dual objective of food storage is to retain nutritional value and safe consumption over time. As supply chains have globalized, food protection and preservation methods have advanced. However, increasing demands to cater for larger volumes and for more effective food storage call for new technologies. This paper examines promising meat preservation methods, including high pressure process, ultrasounds, pulsating electric and magnetic field, pulsed light and cold plasma. These methods not only make it possible to obtain meat and meat products with a longer shelf life, safer for health and without preservatives, but also are more environment-friendly in comparison with traditional methods. With the use of alternative methods, it is possible to obtain meat products that are microbiologically safer, whilst also high quality and free from chemical additives. Moreover, these new technologies are also more ecological, do not require large quantities of energy or water, and generate less waste.

The aim of this study was to analyse the impact of differentiation of cooking and baking temperatures on the chemical composition, colour, sensory evaluation, shear force and muscle texture parameters of the longissimus dorsal muscle of wild boars. It was shown that the increase in the final temperature during cooking and baking caused a decrease in the water content in the muscle, and as a result of the density of the tissue structure after the loss of this component, the fat content in the meat after heat treatment increases. Cooking at 80-90°C and baking at 150-175°C contributed to more favourable texture parameters such as hardness of cycles 1 and 2 and gumminess. In addition, it was found that the heat treatment affects the increase of the yellow colour and meat brightness, and at the same time the reduction of the a* parameter. Efecto de métodos de tratamiento térmico seleccionados sobre los parámetros de composición química, color y textura del músculo dorsal largo (longissimus dorsi) de los jabalíes RESUMEN El objetivo del presente estudio fue analizar el impacto producido por la aplicación de diferentes temperaturas de cocción y de horneado en la composición química, el color, la evaluación sensorial, la fuerza de corte y los parámetros de textura muscular del músculo dorsal longissimus de los jabalíes. Se demostró que el aumento de la temperatura final durante la cocción y el horneado provocó la disminución del contenido de agua del músculo, y que, debido a la densidad de la estructura del tejido tras la pérdida de este componente, después del tratamiento térmico se incrementó el contenido de grasa en la carne. La cocción a 80-90°C y el horneado a 150-175°C dieron como resultado parámetros de textura más favorables, tales como dureza de los ciclos 1 y 2 y la gomosidad. Además, se constató que el tratamiento térmico provoca aumento del color amarillo y del brillo de la carne, reduciendo al mismo tiempo el parámetro a*.

The aim of the study was to examine the nutritional behaviour of young adults depending on gender. A survey was conducted among 467 young adults using the “Questionnaire for the study of nutritional behaviour and opinions on food and nutrition”. Questions concerned the frequency of consumption of selected groups of food products. The questionnaire was supplemented by questions regarding the number of portions of fruits and vegetables consumed, putting sugar in drinks, putting salt in dishes and the number of glasses of water drunk. Differences in nutritional behaviours were determined using the χ2 test, at p < 0.05. The dietary choices of women more often than those of men corresponded to the principles of healthy nutrition, related to a greater number of meals consumed during the day, more frequent consumption of fruits and vegetables and the selection of products with lower energy value or preferring healthier methods of culinary processing. Health education programs should prevent the emergence of unfavourable dietary habits such as skipping breakfast or other meals or limiting the consumption of fruits and vegetables and frequently replacing them with high-energy snacks.

The aim of the study was to analyse the influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat. The material were samples of the longest dorsal muscle (m. longissimus dorsi) obtained from thirty six horse half-carcasses from individual farmers in south-eastern Poland. The horses were about 10-years-old and weighed 500-560 kg before slaughter. One set of samples was subjected to laboratory analyses 24 hours after slaughter. The remaining two sets were subjected to the process of air flow freezing. After freezing, the samples of horse meat were stored for 1 and 3 month periods at a temperature of –22°C. The influence of cold and frozen storage on the content of primary chemical composition was not statistically significant in the analysed raw material. Freezing and frozen storage of horse meat contributed significantly to an increase in acidity, darkening of colour and deterioration in hydration properties of the analysed raw material. The study showed a significant decrease in the values of texture parameters of horse meat (chewiness, resilience, hardness and springiness) which was stored in frozen conditions in comparison with the raw material stored in cold conditions.

In this study, we aimed to analyze the effect of citric acid, NaCl, and CaCl2 on the qualitative changes of horse meat during cold storage. The study material was the longest dorsal muscles (M. longissimus dorsi (LM)) obtained from twelve half-carcasses of horses. The muscle was cut into five steaks, each of which was about 3 cm thick. One sample was kept as a control sample, and the remaining ones were treated with NaCl, citric acid, and CaCl2 (0.2 M and 0.3 M). The study material was obtained 24 h after the slaughter of the animals and was marinated in solution (citric acid and 0.2 M and 0.3 M calcium chloride) and by sprinkling and rubbing (sodium chloride). The applied treatments significantly (p ≤ 0.05) improved the texture parameters of horse meat (univariate analysis of variance). Citric acid caused deterioration of the study material with respect to the binding and retention of intrinsic water. Among the tested material, the lightest color of the meat was obtained for sample marinated in 0.3 M CaCl2. However, the darkest color of the meat was obtained after the addition of NaCl.