M. Cierach

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

Determination of thermal diffusivity of Lyoner type sausages during water bath cooking and cooling

Marek Markowski, Ireneusz Białobrzewski, M. Cierach et al. · Journal of Food Engineering · 2004 · 32 citations

Engineering, Thermal Analysis, Thermodynamics +8

Effects of three lighting intensities during display on discolouration of beef semitendinosus muscle

M. Cierach, Jacek Niedźwiedź · European Food Research and Technology · 2014 · 16 citations · Full text

Animal Physiology, Animal Performance, White Fluorescent Light +13

Effects of aging treatment and freezing/thawing methods on the quality attributes of beef from Limousin × Holstein-Friesian and Hereford × Holstein-Friesian crossbreeds

Julia Bogdanowicz, M. Cierach, Tomasz Żmijewski · Meat Science · 2017 · 15 citations

Animal Science, Limousin ×, Animal Production +5