Project “The uses and the conservation of farm animal genetic resources under sustainable development” co-financed by the National Centre for Research and Development within the framework of the strategic R&D programme “Environment, agriculture and forestry” – BIOSTRATEG, contract number: BIOSTRATEG2/297267/14/NCBR/2016

Link to this page

http://r.istocar.bg.ac.rs/APP/faces/project.xhtml?project_id=Project+%E2%80%9CThe+uses+and+the+conservation+of+farm+animal+genetic+resources+under+sustainable+development%E2%80%9D+co-financed+by+the+National+Centre+for+Research+and+Development+within+the+framework+of+the+strategic+R%26D+programme+%E2%80%9CEnvironment%2C+agriculture+and+forestry%E2%80%9D+%E2%80%93+BIOSTRATEG%2C+contract+number%3A+BIOSTRATEG2%2F297267%2F14%2FNCBR%2F2016&item_offset=0&author_offset=0&sort_by=dc.date.issued

Project “The uses and the conservation of farm animal genetic resources under sustainable development” co-financed by the National Centre for Research and Development within the framework of the strategic R&D programme “Environment, agriculture and forestry” – BIOSTRATEG, contract number: BIOSTRATEG2/297267/14/NCBR/2016

Authors

Publications

The chemical composition of traditional european sausages

Migdał, Władysław; Radović, Čedomir; Živković, Vladimir; Walczycka, Maria; Zajac, Marzena; Tkaczewska, Joanna; Kulawik, Piotr; Wesierska, Ewelina; Migdał, Lukasz; Migdał, Anna

(SLOVENSKÁ POĽNOHOSPODÁRSKA UNIVERZITA V NITRE FAKULTA BIOTECHNOLÓGIE A POTRAVINÁRSTVA KATEDRA HYGIENY A BEZPEČNOSTI POTRAVÍN, 2019) 

TY  - CONF
AU  - Migdał, Władysław
AU  - Radović, Čedomir
AU  - Živković, Vladimir
AU  - Walczycka, Maria
AU  - Zajac, Marzena
AU  - Tkaczewska, Joanna
AU  - Kulawik, Piotr
AU  - Wesierska, Ewelina
AU  - Migdał, Lukasz
AU  - Migdał, Anna
PY  - 2019
UR  - http://r.istocar.bg.ac.rs/handle/123456789/649
AB  - Central-Eastern Europe is famous of sausages production such delighted as:
kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka,
češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica,
hauswurst. The aim of work was the assessment of chemical composition of traditional
European sausages (produced in Poland, Czech Republik, Slovakia, Serbia, Austria and Italy)
obtained from meat of autochthonous pigs bred in a traditional way. The analysed sausages
differed in chemical composition and it was caused by different recipes and differences in raw
meat chemical composition originating from native pigs breeds. The highest differences were
present in the fat content in sausages. All analysed sausages fulfilled the new requirements of
the European Union concerning maximum PAH levels in the selected foodstuffs as
considered in the Commission Regulation (EC) no 835/2011.
PB  - SLOVENSKÁ POĽNOHOSPODÁRSKA UNIVERZITA V NITRE FAKULTA BIOTECHNOLÓGIE A POTRAVINÁRSTVA KATEDRA HYGIENY A BEZPEČNOSTI POTRAVÍN
C3  - BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online)
T1  - The chemical composition of traditional european sausages
SP  - 191
EP  - 195
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_649
ER  - 
@conference{
author = "Migdał, Władysław and Radović, Čedomir and Živković, Vladimir and Walczycka, Maria and Zajac, Marzena and Tkaczewska, Joanna and Kulawik, Piotr and Wesierska, Ewelina and Migdał, Lukasz and Migdał, Anna",
year = "2019",
abstract = "Central-Eastern Europe is famous of sausages production such delighted as:
kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka,
češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica,
hauswurst. The aim of work was the assessment of chemical composition of traditional
European sausages (produced in Poland, Czech Republik, Slovakia, Serbia, Austria and Italy)
obtained from meat of autochthonous pigs bred in a traditional way. The analysed sausages
differed in chemical composition and it was caused by different recipes and differences in raw
meat chemical composition originating from native pigs breeds. The highest differences were
present in the fat content in sausages. All analysed sausages fulfilled the new requirements of
the European Union concerning maximum PAH levels in the selected foodstuffs as
considered in the Commission Regulation (EC) no 835/2011.",
publisher = "SLOVENSKÁ POĽNOHOSPODÁRSKA UNIVERZITA V NITRE FAKULTA BIOTECHNOLÓGIE A POTRAVINÁRSTVA KATEDRA HYGIENY A BEZPEČNOSTI POTRAVÍN",
journal = "BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online)",
title = "The chemical composition of traditional european sausages",
pages = "191-195",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_649"
}
Migdał, W., Radović, Č., Živković, V., Walczycka, M., Zajac, M., Tkaczewska, J., Kulawik, P., Wesierska, E., Migdał, L.,& Migdał, A.. (2019). The chemical composition of traditional european sausages. in BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online)
SLOVENSKÁ POĽNOHOSPODÁRSKA UNIVERZITA V NITRE FAKULTA BIOTECHNOLÓGIE A POTRAVINÁRSTVA KATEDRA HYGIENY A BEZPEČNOSTI POTRAVÍN., 191-195.
https://hdl.handle.net/21.15107/rcub_ristocar_649
Migdał W, Radović Č, Živković V, Walczycka M, Zajac M, Tkaczewska J, Kulawik P, Wesierska E, Migdał L, Migdał A. The chemical composition of traditional european sausages. in BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online). 2019;:191-195.
https://hdl.handle.net/21.15107/rcub_ristocar_649 .
Migdał, Władysław, Radović, Čedomir, Živković, Vladimir, Walczycka, Maria, Zajac, Marzena, Tkaczewska, Joanna, Kulawik, Piotr, Wesierska, Ewelina, Migdał, Lukasz, Migdał, Anna, "The chemical composition of traditional european sausages" in BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online) (2019):191-195,
https://hdl.handle.net/21.15107/rcub_ristocar_649 .

The fatty acids profile of traditional European sausages

Migdał, Władysław; Walczycka, Maria; Radović, Čedomir; Živković, Vladimir; Král, Martin; Migdał, Lukasz

(Fakulta veterinární hygieny a ekologie, Brno, 2019) 

TY  - CONF
AU  - Migdał, Władysław
AU  - Walczycka, Maria
AU  - Radović, Čedomir
AU  - Živković, Vladimir
AU  - Král, Martin
AU  - Migdał, Lukasz
PY  - 2019
UR  - http://r.istocar.bg.ac.rs/handle/123456789/650
AB  - The Mid-Eastern Europe is famous for production of wide known sausages as: kranjska
klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka,
domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica, hauswurst.
The aim of work was the assessment of fatty acids profile fat of traditional European
sausages (produced in Poland, Lithuania, Slovakia, Czech Republic, Serbia, Slovenia,
Croatia, Hungary, Austria, Italy and Spain) obtained from meat of native pigs breeds
bred in a traditional way. The analyzed sausages were different in the total fat contents
and fatty acids profiles.
PB  - Fakulta veterinární hygieny a ekologie, Brno
C3  - Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days
T1  - The fatty acids profile of traditional European sausages
SP  - 223
EP  - 228
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_650
ER  - 
@conference{
author = "Migdał, Władysław and Walczycka, Maria and Radović, Čedomir and Živković, Vladimir and Král, Martin and Migdał, Lukasz",
year = "2019",
abstract = "The Mid-Eastern Europe is famous for production of wide known sausages as: kranjska
klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka,
domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica, hauswurst.
The aim of work was the assessment of fatty acids profile fat of traditional European
sausages (produced in Poland, Lithuania, Slovakia, Czech Republic, Serbia, Slovenia,
Croatia, Hungary, Austria, Italy and Spain) obtained from meat of native pigs breeds
bred in a traditional way. The analyzed sausages were different in the total fat contents
and fatty acids profiles.",
publisher = "Fakulta veterinární hygieny a ekologie, Brno",
journal = "Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days",
title = "The fatty acids profile of traditional European sausages",
pages = "223-228",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_650"
}
Migdał, W., Walczycka, M., Radović, Č., Živković, V., Král, M.,& Migdał, L.. (2019). The fatty acids profile of traditional European sausages. in Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days
Fakulta veterinární hygieny a ekologie, Brno., 223-228.
https://hdl.handle.net/21.15107/rcub_ristocar_650
Migdał W, Walczycka M, Radović Č, Živković V, Král M, Migdał L. The fatty acids profile of traditional European sausages. in Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days. 2019;:223-228.
https://hdl.handle.net/21.15107/rcub_ristocar_650 .
Migdał, Władysław, Walczycka, Maria, Radović, Čedomir, Živković, Vladimir, Král, Martin, Migdał, Lukasz, "The fatty acids profile of traditional European sausages" in Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days (2019):223-228,
https://hdl.handle.net/21.15107/rcub_ristocar_650 .