The aim was to study changes of chemical composition (fat content, protein content), pH and colour of poultry meat during chilled storage. Various criteria are used for evaluation of bird and carcass quality, while the combination of several indices determines the quality of poultry meat, which has an important role in the following meat processing and quality of end product. Chilled poultry meat is offered in retail and it is used in processing plants for various meat products production. Chemical composition (fat content, protein content), pH and colour are important quality determinants. Hens' meat is cheaper compared to broiler meat; therefore its use in processing is profitable. Parents stock hens of the cross Ross 308 were used for the study. Parent stock hens were fed compound feed. After chilling a hen fillet [musculus pectoralis], hen thighs [musculus biceps] and hen drumsticks [musculus gastrocnemius; musculus fibularis longus] were separated from carcasses. The obtained products were refrigerated at temperature +1+-0.5 deg C. The analyses were performed 1 day after slaughter and on the 5th day of storage. The following parameters were analysed: pH value (3510pH Meter - JENWAY); total protein content (LVS ISO 937:1978); fat content (LVS ISO 1443:1973); colour changes (Color Tec-PCM; software ColorSoft QCW for colour data analysis). The analysed parameters significantly differ in 'white' and 'red' poultry meat, and in various cuts of 'red' meat.

The most non-starter lactic acid bacteria (NSLAB) isolated from semi-hard cheeses are heterofermentative and handled as one of the reasons of cheese off-flavours and yield defect but at the same time majority of researches argued positive effect of NSLAB on cheese flavour formation and diversification due to rendered compounds of chemical reactions. The amount of NSLAB in cheese varies from 10 at the beginning of ripening to 105 cfu mlE-1 within 6-8 weeks. The aims of this paper were to establish diversity of NSLAB in commercial samples of Krievijas and Holandes cheeses, and to evaluate the effect of ripening temperatures on NSLAB in the trials of Krievijas cheese. A total of 12 commercial cheese samples from seven different Latvian manufacturers and trials from one cheese manufacturer were examined. The trials were ripened for 60 days at different temperatures - 6 deg C and 12 deg C. Serial dilutions of each cheese sample (1:1000 and 1:10 000) in saline were made. NSLAB were cultivated using MRS media. Strain identification was performed by the API 50 CHL system (BioMerieux, Marey l'Etoile, France). In commercial samples of Krievijas cheese dominance of L. curvatus was observed, simultaneously L.plantarum and L.paracasei subsp. paracasei were isolated. Whereas in Holandes cheese samples dominance of L.paracasei subsp. paracasei was noted and L.plantarum, L.curvatus, L.rhamnosus and L.acidophilus were isolated. In the trials ripened at different temperatures prevalence of L.curvatus was noted. Concentration of Lactobacillus spp. varied from 104 cfu mlE-1 on the first day of ripening and reached the highest concentration (106 cfu mlE-1) after 6 weeks of ripening.

The aim of the research was to evaluate the variability of milk yield and composition for goats with different kid suckling periods. The research was carried out in 2011 and 2012 on a farm where goats of Latvian breed were reared. In both years goats kidded in February and March. Each group included 10 animals. In the first group the kids were weaned on the first day of kidding (A1), in the second – on the 30th day (A30) but in the third – on the 60th day (A60) after kidding. The amount of the milk yield was measured in five successive days after the kid weaning. Milk samples were analysed in an accredited milk laboratory. The highest milk yield was obtained from the goats when kids were weaned immediately after the birth, and samples were taken starting with the 6th day of lactation (2.10 + 0.05 kg), but the lowest from the goats with suckling period of 60 days – 1.68 ± 0.03 kg. The average milk fat and protein content of the goats from the group A1 (53.6 ± 0.92 and 41.6 ± 0.66 g kgE-1), was significantly higher than from the groups A30 and A60 (p is less than 0.05). The average variability of milk yield proved to be from 4.9% in the group A1 to 10.5% in the group A30. The lowest fat content variability was observed for goats of the group A1 in both years – 8.9% and 10.7%, but the highest 20.5% in the group A60 in the first year. The highest variability of milk protein content was observed in the group A30 – 14.8%.

The aim of the present research was to evaluate the affect of genetic and environmental factors on the variability of the goat milk yield, fat and protein content in goat milk in Latvia. Data of 6067 lactation records from 2400 goats of six different breeds were analysed in the period of 2001 to 2010. The highest milk yield (662.7±14.58 kg) was obtained in 2002, the highest fat content (40.7±0.05 g kgE-1) – in 2004, but highest protein content (32.7±0.19 g kgE-1) – in 2008 (p is less than 0.05). Basically there are two goat breeds in Latvia: Latvian goats and Saanen goats. In the research, 3261 Latvian and 2032 Saanen goats in closed lactations were analysed. It was found that Saanen goats gave the highest milk yield (579.3±5.01 kg), but Alpine goats – the highest fat and protein content (respectively 41.7±0.63 and 32.3±0.30 g kgE-1; p is less than 0.05). It was observed that most of all the goats kidded in winter (2379) and spring (3378). The highest milk yield (583.8±7.39 kg) was determined for goats kidded in winter season, but the highest fat content (41.8±0.06) and protein content (32.3±0.03) – for goats kidded in summer season. The average milk yield in the first lactation (1636) was significantly lower than in the third lactation (578.0±8.34; p is less than 0.05) when the goats produced the highest milk yield in the research.

Venison is well known as a traditional meat type in Europe, and it is lower in calories, cholesterol and fat content than common cuts of beef, pork or lamb. The aim of the current research was to determine physico-chemical parameters such protein, fat, pH, moisture content as well microbiological quality of pickled venison during storage. Beef as a control was analyzed for comparison of obtained results. The meat (2×3×2 cm) pieces were pickled in vinegar marinade (composition: tomato sauce, mayonnaise, vinegar, lemon, onion, parsley, paprika, basil, black pepper, rosemary, salt) at 4±2 °C temperature for 48±1 h. The marinated meat was placed in polypropylene trays and hermetically sealed with high barrier polymer film under modified atmosphere (C02 40%+N2 60%) without and with iron-based oxygen scavenger sachets (Mitsubishi Gas Chemical Europe Ageless®). As a control, packaging in air ambiance packed pickled products was used. During storage time, the moisture and protein values significantly (p is less than 0.05) decreased and pH, fat content and colony forming units significantly (p is less than 0.05) increased in the pickled venison samples of all packages. Slower changes in pH of pickled venison and in the protein and moisture content of marinated beef were observed in modified atmosphere with oxygen scavenger during storage.

Growing interest of consumers in healthy eating has provided the development of new range of food. Therefore the task of research was to determine the nutritional value, calculate energy value and investigate the sensory properties of yoghurt samples enriched with flakes from biologically activated hull-less barley grains and malt extract. Results showed that by adding flakes from biologically activated hull-less barley grain and malt extract it was possible to improve the nutritional value of yoghurt, i.e., increased protein, carbohydrate and decreased fat content. The energy value of yoghurt samples enriched with flakes from biologically activated hull-less barley grain and malt extract ranged between 65.96 and 75.72 kcal 100 gE-1, which is significantly lower comparing with mean energy value of commercial yoghurts. The changes of sensory properties were affected by the amount of added malt extract in yoghurt samples. The optimal amount of added malt extract for sensory evaluation in yoghurt samples was determined as 2%. The content of carbohydrate in yoghurt sample enriched with 5% of biologically activated hull-less barley grain and 2% of malt extract was two times lower than commercial yoghurts therefore its energy value was significantly lower. Yoghurt enriched with flakes from biologically activated hull-less barley grain and malt extract could be competitive.

Oil-flax has a wide range of utilization possibilities, inclusive of bioenergy production. In our research evaluated out two oil-flax varieties 'Scorpion' and 'Flanders' after the calorific value, oil, lignin, and ash content; and also the chemical composition in 2008 -2010. The results show that oil-flax shoves have a high calorific value and high lignin content but a low temperature for ash fusion. It was established that the growth year and some unexplored factors have influence on the ash content. The oil content in the seeds was 336-458 g kgE-1, depending on the chosen variety. The flax shoves can be used as a supplement for biofuel combustion, as they have a low fusion temperature, a high calorific value, but a comparatively low yield makes oil-flax unprofitable to grow for biofuel production.

Salty snacks are popular appetizers consumed between meals and are one of favourite components of menu at different social gatherings and private celebrations. Consumers base their choice of snacks not only on flavour and smell of product, but also on different kinds of parameters like colour, texture and nutritional value as well as other information labelled on packaging. Typically salty snacks are associated with potato (Solanum tuberosum) crisps, but in present paper there were viewed also vegetable crisps and snacks. The aim of this research was to evaluate nutritional value and physical quality of potato and vegetable crisps and wholegrain snacks in Latvian market. From January to March 2017, 22 potato and vegetable crisps and wholegrain snack samples from Latvian market were analysed. For all samples, information on the labels was analysed as well as salt content, thickness, crispness and colour using standard methods. For 31.8% of the investigated samples, presented information on label and determined salt content do not differ significantly (p is greater than 0.05). That means that 68.2% of the analysed potato, vegetable crisps and snacks on the packaging labels have represented incorrect salt content. Positive moderate correlation (r = 0.489) between potato and vegetable crisps thickness and crispness was found out. Raw materials and ingredients of samples directly impact colour values. If a sample contains beetroot, the colour results would indicate dark red. All potato crisps colour values point out light yellow colour.