Research carried out on gutted and ungutted carps showed changes in physical and dielectrical properties during storage under refrigerated conditions. During the research, quality index scheme for carp was developed. In the conducted experiment, statistically significant (P ≤ 0.05) differences in pH values between the gutted and ungutted fish, and between successive days in both groups, were not observed. Within 10 days of storage of the carps in refrigerated conditions, the Torrymeter values were steadily decreasing. Based on the results, the equations were set. Conductivity and electrical resistance were significantly correlated with Torrymeter readings on the head, tail and belly. Practical Applications This work addresses the evaluation of the freshness of a carp (Cyprinus carpio) meat. Simple, quick and accurate methods have been proposed. Consumers and traders were able to monitor the quality of fish fillets during refrigeration storage using Torrymeter and QIM (quality index method), measurement of electrical resistance.

Calf mortality is one of important problems of calf rearing in dairy farms worldwide. Besides, several noninfectious factors, such as management around birth, colostrum management, calf housing, feeding system, hygiene and pathogens, play an important role in calf rearing. The aim of the study was to show the most common causes of mortality of calves up to 90 d of their lives. Some data are available concering calf rearing management on small and medium size dairy farm typical for Polish regions. The research was conducted in seven selected herds of Polish Holstein-Friesian cows located in South of Poland. Data on calves mortality covered the period of three years from 2004 to 2007 and were collected using medical documentation and medical inquire in the farms. All evidence was enrolled untill three months of age of calves. There were 1,800 calves tested. The influence of such factors as maintaining system (free stalls barn and stalls barns), feeding systems and herd size on falls of calves was examined. Overall, mortality throughout the three months of study period was diarrhea, which increased the risk of death among calves younger than 90 d of age. Also, respiratory system disorders were the common cause of loss of calves. The calf mortality rate during 90 d in all herds registered in free stall barns was 61% and in stalls barns was only 29%. Effect of pneumonia in free stall barns was 18% and in stall barns was 29%. In all groups, calf mortality rates increased with increasing herd size.

After meat and dairy products, fish meat is one of the greatest sources of animal protein, but it is also probably the most susceptible to oxidation. The study material consisted of carp, Cyprinus carpio L., meat. The left and right sides of the fillet were divided into three parts, the head, abdomen, and tail. On the first day of the study, the anisidine value ranged from 0.21-1.70, and did not differ significantly among the body parts. Peroxide values fluctuated frequently during the study. Lipid oxidation depended on the part of the fish the meat came from and the structure of the meat, either fillets or ground meat.

Ochrem A., Zapletal P., Żychlińska-Buczek J., Maj D., Czerniejewska-Surma B., Pokorska J., Kułaj D. (2017): Antioxidant capacity and lipid peroxidation products of carp (cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables. Czech J. Food Sci., 35: 251-258.