http://journalmeattechnology.com/index.php/meat_technology/issue/feedScientific journal "Meat Technology"2024-01-25T09:57:27+00:00Vesna Djordjevic, spec.meat.technology@inmes.rsOpen Journal Systems<p style="text-align: justify;">Scientific journal „<strong>Meat Technology</strong>“ from 1960. that publishes results of basic and applied research in the field of biotechnical sciences i.e. the following subcategories: veterinary sciences, food engineering and biotecnology.</p> <p style="text-align: justify;">Journal „Meat Technology“ is indexed in following international indexes:</p> <p style="text-align: justify;">SCOPUS database - www.scopus.com</p> <p style="text-align: justify;">CABI Database - <a href="https://www.cabi.org/">www.cabi.org</a></p> <p style="text-align: justify;">DOAJ - <a href="https://doaj.org/">https://doaj.org</a></p> <p style="text-align: justify;">EBSCO publishing - <a href="https://www.ebsco.com/">www.ebsco.com</a></p> <p style="text-align: justify;">AGRIS Database - <a href="http://www.agris.fao.org/">www.agris.fao.org</a></p> <p style="text-align: justify;">FSTA (Food Science and Technology Abstract) - <a href="https://www.ifis.org/">www.ifis.org</a></p> <p style="text-align: justify;">CROSSREF <a href="https://search.crossref.org/?q=+2560-4295&from_ui=yes">https://search.crossref.org/?q=+2560-4295&from_ui=yes</a></p> <p style="text-align: justify;">DOAJ <a href="https://doaj.org/toc/2560-4295">https://doaj.org/toc/2560-4295</a></p> <p style="text-align: justify;"><a href="https://www.ifocus.my/">www.ifocus.my Database</a></p> <p style="text-align: justify;">„<strong>Meat Technology</strong>“ is published two times per a year.</p> <p style="text-align: justify;">Founder and publisher is Institute of Meat Hygiene and Technology.</p> <p style="text-align: justify;">„<strong>Meat Technology</strong>“ is an open access journal. All articles can be downloaded free and used in accordance with Cretaive Commons Attribution 4.0 International (CC BY 4.0). </p> <p style="text-align: justify;">The Ministry of Science, Inovation and Technological Development of the Republic of Serbia (no. 413-00-00461/2000-01) has defined this publication as of special scientific interest.</p>http://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.3.1Evaluation of 3D laser imaging as a method for determination of different geometrical parameters of fermented sausages2024-01-25T09:57:27+00:00Stefan Simunovićstefan.simunovic@inmes.rsSara Simunovićsara.rajic@inmes.rsJelena Babić-Milijaševićjelena.babic@inmes.rsČaba Siladjicaba.siladji@inmes.rsSaša Jankovićsasa.jankovic@inmes.rsIlija Đekićidjekic@agrif.bg.ac.rsIgor Tomaševićtbigor@agrif.bg.ac.rs<p>The aim of this study was to investigate the possibility of using 3D laser imaging in the analysis of geometrical parameters of fermented sausages during different stages of drying. Three samples of izletnička sausage ware taken for the analyses immediately after stuffing into casings and after 9, 18, 27 and 35 days of ripening. Volume of the sausage reduced significantly (P < 0.05) from the initial value of 377.93 cm 3 to 254.58 cm 3 , while surface area reduced from 33.43 cm 2 to 27.06 cm<br>2 . Weight loss showed strong negative correlations (P < 0.01) with both volume (r = −0.99) and surface area (r = −0.82), indicating the possibility of using 3D laser imaging in the estimation of weight loss. The relative error of volume estimation<br>was between 1.9 % and 4.5 %. During the entire ripening period, a constant decrease in the volume to surface area ratio of izletnička sausage was observed. This decrease showed a strong negative correlation (P < 0.01; r = −0.81) with scores<br>for wrinkly appearance obtained by a trained sensory panel. 3D laser imaging demonstrated a possibility for application in estimating the volume and surface area of fermented sausages.</p>2023-12-18T08:54:24+00:00##submission.copyrightStatement##http://journalmeattechnology.com/index.php/meat_technology/article/view/meattech.2023.64.3.2Poultry meat quality preservation by plant extracts: an overview2023-12-28T18:41:00+00:00Ines Feknousdanisar3@gmail.comDjamal Ait Saadadanisar3@gmail.comCerine Yasmine Boulahlibdanisar3@gmail.comLaura Alessandronidanisar3@gmail.comSendous Wadjila Souididanisar3@gmail.comOuiza Ait Chabanedanisar3@gmail.comMohammed Gagaouamohammed.gagaoua@inrae.fr<p>Poultry meat is appreciated by consumers for its nutritional value, low fat content, versatility of use in various cuisines and affordable prices. However, its susceptibility to spoilage due to multiple pre-slaughter and processing factors poses challenges for the meat industry, especially in developing countries. To improve the safety of poultry products, synthetic preservatives like nitrites, butylated hydroxytoluene and sulphites are used. Currently, these additives/preservatives have, however, raised concerns about their impact on human health, prompting a shift from consumers toward natural alternatives, such as medicinal and aromatic plants. Therefore, this paper delves into the potential of plant extracts as natural<br>preservatives for improving the quality and shelf-life of chicken meat and processed products. It provides an overview of the various plant extracts and essential oils that have demonstrated antimicrobial, antioxidant and enzyme inhibitory<br>properties, without compromising the sensory attributes of the products. Different incorporation methods are discussed, including direct incorporation or marination in aqueous and/or alcoholic extracts, and the use of essential oils, including<br>for in vivo animal feed supplementation. Overall, each method influences the final product quality differently. We further summarised the current knowledge about the mechanisms of action of the plant extracts tested, even though they are<br>not fully elucidated. Despite the benefits of these compounds, some challenges have to be addressed, including standardising the composition of the extracts, harmonising the sensitivity of the bioactive compounds with the processing<br>conditions, ensuring cost effectiveness and obtaining regulatory approvals for their use. The scaling up of production to meet industry demands also presents some technical challenges. Overall, the application of natural plant preservatives<br>not only enhances chicken meat quality, but also could support the meat industry to align with the evolving consumer expectations for sustainable food products.</p>2023-12-18T00:00:00+00:00##submission.copyrightStatement##http://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.3.3Protein sources in human and animal diet2023-12-28T18:41:00+00:00Marija Starčevićmarijadok@gmail.comNataša Glamočlijadanisar3@gmail.comJelena Janjićdanisar3@gmail.comBranislav Baltićbranislav.baltic@inmes.rsSnežana Bulajićdanisar3@gmail.comRadmila Markovićdanisar3@gmail.comMilan Ž. Baltićdanisar3@gmail.com<p>Current estimates predict that due to population growth by 2050, the world will need about 70% more food than is currently being produced. With the growth of the population whose diet also requires protein intake, livestock production<br>will continue to grow, and proteins of animal origin will remain an important part of the population’s diet. The production of proteins of animal origin will increase in the future mainly due to the increased production of pork and poultry<br>meat. Therefore, the demand for protein in feed will increase, as pigs and poultry have a greater need for protein in feed compared to ruminants. Therefore, the needs and challenges for nowadays are to find those sources of protein that will satisfy the nutritional needs of the largest part of the population and animals, and for which production will be cheaper and more accessible than for the sources of protein that are currently used in human and animal nutrition. To date,<br>several new sources of protein for human and animal nutrition are already in use, and their importance will be even greater in the future. Insects, proteins from single-celled organisms and algae are increasingly used as alternative protein supplements. In addition, microbial technology and biological fermentation can improve the digestibility and, thus, the utility value of protein supplements.</p>2023-12-18T09:50:59+00:00##submission.copyrightStatement##http://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.3.4Different approaches in reformulation of dry fermented sausages2023-12-28T18:41:00+00:00Stefan Simunovićstefan.simunovic@inmes.rsTamara Gerićtamara.geric@inmes.rsTatjana Baltićtatjana.baltic@inmes.rsIvana Branković Lazićivana.brankovic@inmes.rsMilan Milijaševićmilan.milijasevic@inmes.rsSrđan Stefanovićsrdjan.stefanovic@inmes.rsSara Z. Simunovićsara.rajic@inmes.rs<p>Salting is considered to be one of the oldest food preservation techniques. In the past, salt that was used in meat product formulations always contained different types of impurities, among which were sodium nitrite and potassium nitrite.<br>Today, nitrite salts are considered to be one of the most important additives in processed meat production. Due to their negative impact on human health, however, the industry has a challenge to find suitable ways to reduce nitrite content<br>in meat products or to remove nitrites altogether from meat product formulations. Another challenge facing the meat industry is the formulation of low-fat products or products containing vegetable oils, which have more favourable n-3/n-6<br>fatty acid ratios than animal fats. Next, since excessive intake of sodium chloride was found to have negative effects on human health, the industry has to find a way to reduce the amount of this salt in meat products or to replace sodium<br>chloride with different salts in order to meet consumer demands. In this paper, we review different approaches to reducing nitrites, fatty tissue and sodium chloride in dry fermented sausages.</p>2023-12-18T10:17:53+00:00##submission.copyrightStatement##http://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.3.5Sustainable landscape of cultured meat in developing countries: opportunities, challenges, and sustainable prospects2023-12-28T18:41:01+00:00Wenxuan Guoguowenxuan199602@gmail.comDawan Wiwattanadatedanisar3@gmail.com<p>This study aimed to comprehensively examine the research on cultured meat in developing countries over the past decade, focusing on its opportunities and challenges for sustainable meat systems. The research method included a combination<br>of literature review and text mining. The study found that research on cultured meat in developing countries has focused on consumer attitudes and acceptance, cultural factors, and policy and regulation. Consumer purchase intentions, attitudes,<br>and knowledge levels significantly impact the promotion and adoption of cultured meat. At the same time, cultural factors, religious regulations, and sustainability challenges are also important factors affecting the development of cultured meat<br>in developing countries. Furthermore, developing and implementing policy and regulatory frameworks are critical to fostering the development of sustainable meat systems. Through the combination of literature review and text analysis, this<br>study provides an in-depth look at research on cultured meat in developing countries over the past decade. The findings suggest that consumer attitudes, cultural factors, and sustainability challenges are central topics in cultured meat research in developing countries. However, relatively little research has been done on social acceptance, economic feasibility, and technology adoption. These findings provide important insights for policymakers, researchers, and relevant stakeholders<br>in formulating policies and strategies to advance sustainable food systems.</p>2023-12-18T11:38:26+00:00##submission.copyrightStatement##http://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.3.6Comparative overview of microelements and toxic elements in honey regarding the international criteria2023-12-28T18:41:01+00:00Danka Spirićdanka.spiric@inmes.rsJelena Ćirićjelena.ciric@inmes.rsSilvana Stajkovićdanisar3@gmail.comMirjana Dimitrijevićdanisar3@gmail.comČaba Siladjicaba.siladji@inmes.rsSrdjan Stefanovićsrdjan.stefanovic@inmes.rsVesna Djordjevićdanisar3@gmail.com<p>Honey is source of energy for bees and natural sweet substance with many benefits in human consumption. </p> <p>It is also used as a part of apitherapy, because it is rich in carbohydrates enzymes, trace elements, organic acids, dextrins, phytochemicals (flavonoids, phenolic acids, essential oils), vitamins and even prebiotics oligosaccharides. The stated use of<br>honey demands high quality and safety of honey and honey products. Criteria for quality of honey is precise and regulated in Codex Alimentarius, where are defined honey, types of honey and parameters for quality of honey. For European Union (EU) members Council Directive 2001/110/EC is in effect, for United States of America (USA) it is United States Standards for Grades of Extracted Honey Effective date May 23, 1985, for China it is National Standards of the People’s Republic of China, GB 14963-2011, National Food Safety Standard, for Serbia Rulebook on quality and other requirements for honey, other bee products, preparations based on honey and other bee products (Pravilnik o kvalitetu meda i drugih proizvoda pčela (,,Sl. glasnik RS’’ 101/2015). Regarding microelements and toxic elements there are criteria for EU countries, similar to USA and China, defining criteria only for content of Pb in honey set to 1 mg/kg maximum residue level (MRL).<br>National criteria for several microelements and toxic elements were present in our legislative, but over the time national criteria has been synchronized with EU criteria.</p>2023-12-18T12:01:20+00:00##submission.copyrightStatement##http://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.3.7Withdrawal statement by Editorial of Meat Technology2023-12-28T18:41:00+00:00Danijela Sarcevicmeat.technology@inmes.rs2023-12-18T12:09:02+00:00##submission.copyrightStatement##