Beef tenderness improvement by dietary vitamin D3 supplementation in the last stage of fattening of cattle
Andrzej Półtorak, Małgorzata Moczkowska, Jarosław Wyrwisz, Agnieszka Wierzbicka
Impact of the ageing process on the intensity of post mortem proteolysis and tenderness of beef from crossbreeds
Małgorzata Moczkowska, Andrzej Półtorak, Agnieszka Wierzbicka
Dynamic Colour Changes Depending on the Temperature Inside the Final Beef Product in a Process of Frying and Grilling
Magdalena Zalewska, Andrzej Półtorak, Jarosław Wyrwisz, Robert Zaremba, Małgorzata Moczkowska, Agnieszka Wierzbicka