Monika Modzelewska‐Kapituła

The influence of carrageenan on the properties of low-fat frankfurters

M. Cierach, Monika Modzelewska‐Kapituła, Kamil Szaciło · Meat Science · 2009 · 94 citations

Food Chemistry, Food Physic, Food Analysis +6

The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast

Monika Modzelewska‐Kapituła, E Dabrowska, Barbara Jankowska et al. · Meat Science · 2012 · 87 citations

Animal Science, Quality Parameters, Beef Roast +4

Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls

Monika Modzelewska‐Kapituła, Renata Pietrzak‐Fiećko, Katarzyna Tkacz et al. · Meat Science · 2019 · 58 citations

Animal Physiology, Nutrition, Animal Science +10

Carcass characteristics and meat quality of bulls and steers slaughtered at two different ages

Zenon Nogalski, Paulina Pogorzelska‐Przybyłek, Monika Sobczuk‐Szul et al. · Italian Journal of Animal Science · 2017 · 55 citations · Full text

Animal Physiology, Nutrition, Animal Performance +11

Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing

Monika Modzelewska‐Kapituła, Aleksandra Kwiatkowska, Barbara Jankowska et al. · Meat Science · 2014 · 34 citations

Animal Physiology, Veterinary Physiology, Animal Reproduction +13