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Biomedical subjects

J Wojciechowski

Publications and source records attributed to J Wojciechowski.

At least 37 records · Page 2Linked to original sources
PubMed1976

[Effects of technological additives and heating range on some chemical and physical changes in canned meat. 2. Changes in redox potentials and selected quality characteristics].

The influence of technological additives and the range of heating on the redox potential, as well as on some quality features of canned meat was examined. The experiments showed, that the time of storage and the degree of heating of model preserves of meat influence on the redox potential. The technological additions as polyphosphates, ascorbic acid, gelatine and mixtures of these substances influence less on the redox potential. The analysis of each experimental factor showed, that on the secretion of meat juice occurring during can pasteurization or sterilization influence all experimental factors, as the kind of heating, the time of storage as well as the kind and the quantity of technological additives. The highest secretion of meat juice was found in cans with addition of ascorbic acid. Cans with addition of gelatine had the smallest content of jelly and consequently the lowest secretion of meat juice. It was also found a certain relation between the level of redox potential and the tested quality features of the model meat preserves.

Ascorbic Acid↗
PubMed1976

Determination of relationship between heating value and the thermal resistance of microorganisms in canned meat.

Meat was sterilized with gamma-radiation in an aluminum foil bag and then contaminated with a determined quantity of Bacillus subtilis spores. The bag was then placed in the centre of a can filled with meat. After autoclave sterilization, the whole contents of the aluminum foil bags were examined for the quantity of survived bacteria. This procedure enables the determination of thermal resistance of some bacteria on the condition that appears during typical heating processes. Moreover from all the critical areas all surviving microorganisms can be determined.

Aluminum↗