| Basic data |
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| OCA1. Surname awarded to the assessed person | Semjon |
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| OCA2. Name awarded to the assessed person | Boris |
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| OCA3. Degrees awarded to the assessed person | Assoc. prof. , DVM, PhD |
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| OCA4. Hyperlink to the entry of the person in the Register of university staff | https://www.portalvs.sk/regzam/detail/30136 |
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| OCA5. Area of assessment | study programme the market and quality of foodstuffs · II. degree |
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| OCA6. Category of the research/artistic/other output | scientific output |
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| OCA7. Year of publication of the research/artistic/other output | 2023 |
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| OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA) | 1042935 |
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| OCA9. Hyperlink to the record in CRPA or CRAA | https://app.crepc.sk/?fn=detailBiblioForm&sid=6E72E145B6DED42F44C0E40625D6 |
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| Characteristics of the output that is not registered in CRPA or CRAA |
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| OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs | https://www.webofscience.com/wos/woscc/full-record/WOS:000957450600001 |
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| OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs | REITZNEROVÁ, Anna - SEMJON, Boris - BARTKOVSKÝ, Martin - ŠULEKOVÁ, Monika - NAGY, Jozef - KLEMPOVÁ, Tatiana - MARCINČÁK, Slavomír. Comparison of lipid profile and oxidative stability of vacuum-packed and longtime-frozen fallow deer, wild boar, and pig meat. In Applied Sciences. ISSN 2076-3417, 2023, vol. 13, no. 6, art. no. 4059, p. [1-16]. (2023: 2.5 - IF, 2.7 - IF 5y, 0.508 - SJR, Q2 - SJR Best Q, Q1 - JCR Best Q). |
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| OCA12. Type of the output (if the output is not registered in CRPA or CRAA) | article |
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| OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.) | https://doi.org/10.3390/app13064059 |
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| OCA14. Characteristics of the author's contribution | The author carried out experiments, evaluated the obtained results and had a part in the final editing of the publication. |
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| OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc. | The present study was aimed to research the nutritional value of fallow deer meat, wild boar meat, and pork with special attention paid to the differences in the selected cuts of meat (loin, shoulder, and thigh meat) with the intention to evaluate the effect of long-term storage at −18 °C for a 360-day storage period on the decomposition processes of lipids in samples packed under vacuum conditions. During the storage period, the malondialdehyde content of wild boar and pig meat samples showed a higher variability than the fallow deer samples. On the initial day as well as on the 360th day of the storage period, the lowest malondialdehyde content in the loin of pig meat was measured. Long-term vacuum packaging resulted in lower lipid oxidation during meat storage. However, the duration of the storage period significantly affected the level of lipid oxidation. |
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| Other data |
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| OCA16. Annotation of the output in English | The present study aimed to evaluate the lipid content and oxidation of fallow deer (FD), wild boar (WB), and pig meat (PM) at −18 °C for a 360-day storage period. The calculation of lipid nutritional quality indexes were also performed. Bases on the results, the lowest fat content was observed in thigh meat (TM) of FD (2.53%; p ˂ 0.05). The ratio of polyunsaturated/saturated fatty acids (PUFA/SFA), n-6/n-3, hypocholesterolemic/hypercholesterolemic index (h/H), and the lipid nutritional quality indexes were calculated. The PUFA/SFA ratio of each meat sample was compared with the required value of more than 0.4 while the optimal n-6/n-3 ratio was determined only in shoulder meat (SM) of FD meat samples (3.94; p ˂ 0.001). On the initial day as well as on the 360th day of the storage period, the lowest MDA content in the loin of PM was measured. Long-term vacuum packaging resulted in lower lipid oxidation during meat storage (p ˂ 0.01); however, the duration of the storage period significantly affected the level of lipid oxidation (p ˂ 0.001). |
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| OCA17. List of maximum 5 most significant citations corresponding to the output | BORTOLINI, Débora Gonçalves, et al. Packaging, Conservation, and Shelf Life of Cultivated Meat. In: Cultivated Meat: Technologies, Commercialization and Challenges. Cham: Springer Nature Switzerland, 2024. p. 183-208.
KASAŁKA-CZARNA, Natalia - STACHNIUK, Anna - FORNAL, Emilia - MONTOWSKA, Magdalena. Proteomic analysis of wild boar meat: Effect of storage method and time on muscle protein stability. In Food Chemistry, 2025-02-01, 464, pp. ISSN 03088146.
LI, Jinhai - MA, Yixuan - PEI, Huijie - HE, Wei - ZHONG, Xumei - YU, Jiamei - ZHANG, Yulin - XIE, Jiaxin - LI, Chengtao - YANG, Yong. Effects of Co-fermentation with Lactic Acid Bacteria and Staphylococcus with Antioxidant Activity on the Quality of Cantonese Sausages. In Shipin Kexue Food Science, 2025-07-25, 46, 14, pp. 81-92. ISSN 10026630.
DI BELLA, Sara - BRANCIARI, Raffaella - HAOUET, Naceur M. - FRAMBOAS, Marisa - MERCURI, Maria Lucia - CODINI, Michela - ROILA, Rossana - MALIMPENSA, Alessandra - RANUCCI, David. Does hunted wild boar meat meet modern consumer nutritional expectations? In Italian Journal of Food Safety, 2024-02-22, 13, 1, pp.
PAPATZIMOS, Georgios - MITLIANGA, Paraskevi - BASDAGIANNI, Zoitsa - KASAPIDOU, Eleni. Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics. In Applied Sciences (Switzerland), 2024-05-01, 14, 9, pp. |
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| OCA18. Characteristics of the output's impact on socio-economic practice | The results of the presented study show that from the dietary point of view, the meat of fallow deer is the most suitable due to its low fat and high PUFA level (mainly LA (C18:2, n-6) and ALA (C18:3, n-3) but also EPA, DHA, DPA fatty acids). The most valuable and optimal PUFA/SFA, n-6/n-3 and h/H ratios and lipid nutritional quality indices (PI, AI, and TI) for human consumption were observed in samples of fallow deer. From the lipid oxidation point of view, the consumption of fresh meat is more suitable than long-term stored meat; however, vacuum packaging could ensure a lower level of lipid oxidation in stored meat. |
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| OCA19. Characteristics of the output and related activities' impact on the educational process | The publication is a suitable supplementary study literature for students of The market and quality of foodstuffs study programme. |
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