Dr hab. inż. Małgorzata Karwowska, Associate Professor

Faculty of Food Science and Biotechnology
phone no. 81-462-33-41
e-mail:

Characteristics of the conducted research

1. Functional meat products (including dry fermented meat products)
2.  Bioactive compounds of meat products (influence of raw material, processing methods and conditions)
3.  Reduction of additives in meat processing (e.g. nitrates)

Publications

1. Karwowska M., Kononiuk A., Borrajo P., Lorenzo J.M. 2021. Comparative studies on the fatty acid profile and volatile compounds of fallow deer and beef fermented sausages without nitrite produced with the addition of acid whey. Appl. Sci. 2021, 11, 3, 1320.
2. Kononiuk A., Karwowska M. Bioactive compounds in fermented sausages prepared from beef and fallow deer meat with acid whey addition. Molecules 25, 10, 2429.
3. Kononiuk A., Karwowska M. Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition. Meat Sci. 2020, 161, 108015.