K. Lachowicz
West Pomeranian University of Technology
12 Papers
36 Citations
K. Lachowicz is an academic researcher from West Pomeranian University of Technology. The author has contributed to research in topics: Intramuscular fat & Proteolytic enzymes. The author has an hindex of 6, co-authored 12 publications.
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Papers
Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle.
TL;DR: It was found that wild boar meat with its higher percentage of red fibres, higher CSA, thicker connective tissue as compared with deer meat, was harder, more springy and stringy, while deer L muscle, were more susceptible to tenderization.
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Age-related changes in the carcass composition and meat quality of fallow deer (DAMA DAMA L.).
TL;DR: It was found that carcasses of young fallow deer (18-30 months), compared to older animals, were characterised by a higher dressing proportion, a higher percentage of the most valuable commercial cuts, high meat yield with the lowest percentage of bones and a lower percentage of skin and head.
20
Utility for production of massaged products of selected wild boar muscles originating from wetlands and an arable area
TL;DR: Muscles from animals hunted on wetlands compared to those from wild boar shot on the arable land and BF compared to SM and L, were slightly less susceptible to mechanical tenderization.
19
Influence of marinades on shear force, structure and sensory properties of home-style jerky.
Joanna Żochowska-Kujawska,Marek Kotowicz,K. Lachowicz,Małgorzata Sobczak +3 more
- 30 Dec 2017
TL;DR: Marinades containing proteolytic enzymes or characterized by a low pH could be used as tenderizers in jerky production from initially tough meat such as wild boar, and marinades based on lemon & honey and also vinegar could beused for flavoring tender meat with an intense aroma, such as roe deer meat.
•Journal Article
Comparison of the texture, rheological properties and myofibre characteristics of sm (semimembranosus) muscle of selected species of game animals
TL;DR: The texture, rheological properties and myofibre characteristics of semimembranosus muscles of four different species: wild boar (Sus scrofa), deer (Cervus elaphus), roe-deer (Capreolus capreola), and fallow deers (Dama dama) shot at 18 months during winter were compared.