Scientific journal "Meat Technology" <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 abstracted in FSTA (Food Science and Technology Abstract). Full text is available in CABI Database, DOAJ, EBSCO publishing, AGRIS Database.</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).&nbsp;</p> <p style="text-align: justify;">The Ministry of Science and Technological Development of the Republic of Serbia (no. 413-00-00461/2000-01) has defined this publication as of special scientific interest.</p> Institute of Meat Hygiene and Technology, Belgrade, Serbia en-US Scientific journal "Meat Technology" 2466-4812 Concentration of arsenic and heavy metals in snail tissues <p><em>The aim of this study was to determine arsenic and heavy metal concentrations (lead, mercury, copper, cadmium, zinc, iron and manganese) in snail tissues (foot and digestive gland) obtained from snail farms in Serbia (near urban areas). Snail samples were analysed using atomic absorption spectrophotometry. A total of 730 individual snail samples were included in this study. Snails were packed into plastic bags and transported to the laboratory at the Faculty of Veterinary Medicine, University of Belgrade. The levels of arsenic and mercury in the examined snail tissues were below the detection limit of the analytical method. Concentrations of heavy metals were higher in digestive gland tissues than in foot tissues. </em></p> Hava Mahmutovic Radmila Markovic Jelena Janjic Natasa Glamoclija Branislav Baltic Nenad Katanic Jelena Ciric ##submission.copyrightStatement## 2018-12-12 2018-12-12 59 2 75 79 10.18485/meattech.2018.59.2.1 Effect of incorporating blackthorn fruit (Prinus spinosa L.) extract in natural casing on quality of Kranjska sausage <p><em>This study aimed to evaluate the effectiveness of natural casing treatment with ethanol and aqueous extract of the </em><em>blackthorn fruits (Prunus spinosa L.)</em><em> on the quality of vacuum packed Kranjska sausages. Three experimental groups of sample sausages were produced. First sample was a conventional sausage filled in a natural </em><em>casing, second sample was </em><em>sausage filled in a natural </em><em>casing </em><em>that was previously submerged in ethanol extract of the </em><em>blackthorn and t</em><em>hird</em><em> sample was </em><em>sausage filled in a natural </em><em>casing </em><em>that was previously submerged in aqueous extract of the </em><em>blackthorn</em><em>. The sausages were produced in a industrial conditions, stuffed into the pretreated natural casings, vacuum packaged and stored at 4°C for 60 days.</em><em> There were no significant differences (p&gt;0.05) in </em><em>chemical composition and in sensory quality </em><em>between the different sample sausages. </em><em>This study has shown that extract of the </em><em>blackthorn fruits (Prunus spinosa L.)</em><em> incorporated into natural casing before the filling operation affects the reduction in the number of lactic acid bacteria on the outside surface of sausage samples, in vacuum packed Kranjska sausages, stored 60 days at low temperatures. The sausages with treated casings did not have much better oxidative stability during storage, because the herbal extracts probably did not diffuse into the filling, its amount was too small to significantly affect the decrease of the acid and peroxide number, and TBARS value.</em></p> Snjezana Mandic Danica Savanovic Ana Velmir Vesna Kalaba Jovo Savanovic Vanja Jokanovic ##submission.copyrightStatement## 2018-12-12 2018-12-12 59 2 80 90 10.18485/meattech.2018.59.2.2 Effects of different hydrocolloids on the texture profile of chicken meat emulsions <p><em>The aim of the study was to produce chicken breast meat emulsions with the addition of different hydrocolloids that would have comparable, or better, textural properties to those produced with phosphates (E 450-452). We prepared 10 emulsions from mechanically separated chicken breast meat (as three experimental repetitions) with the additions of: phosphates (control; 0.7%), and three different levels of carrageenan and xanthan (0.5%, 0.8%, 1%), and of potato starch (1%, 1.5%, 2%). Instrumental measurements of colour (CIE L<sup>*</sup>, a<sup>*</sup>, b<sup>*</sup>) and texture (texture profile analysis, stress relaxation tests) were performed, along with evaluation of the sensory attributes (descriptive analysis). These chicken breast meat emulsions with different hydrocolloids significantly differed in their instrumentally measured colour values and most texture parameters (hardness, cohesiveness, gumminess, chewiness, resilience, F<sub>0</sub>, Y<sub>30</sub>), and in some of the sensory attributes (colour, firmness, aroma). The increases in carrageenan and potato starch additions affected some of the measured colour values and the sensory attributes, although the measured texture parameters were not affected. The increases in xanthan addition showed changes for the colour, texture and sensory profiles. These chicken breast meat emulsions with phosphate (0.7%), carrageenan (0.5%, 0.8%) and potato starch (2.0%) were most similar in colour, texture and aroma. Those with potato starch showed non-significant trends for improved attributes compared to the control group, due to their intense aroma.</em></p> Tomaz Polak Mateja Lusnic-Polak Igor Lojevec Lea Demsar ##submission.copyrightStatement## 2018-12-12 2018-12-12 59 2 91 101 10.18485/meattech.2018.59.2.3 Evaluation of the content and safety of nitrite utilisation in meat products in Serbia in the period 2016-2018 <p><em>Nitrites are inorganic salts widespread in water, fruits, vegetables, meat and meat products. Application of nitrites in the meat industry is necessary for multiple reasons. They suppress development of some microorganisms in food and are a source of nitrogen oxide that is widely involved in physiological functions of metabolism, food intake and energy balance. On the other hand, nitrites in food can produce nitrosamines that increase the risk of cancer. During regular quality control in 2016-2018, 972 samples of meat products were analysed and verified for compliance with regulations concerning nitrite levels, and the average participation of these meat products in daily intake of nitrite was estimated. The amount of nitrites in the examined meat products was within the permitted limits. The daily intake of nitrite in Serbia from meat and meat products was estimated as being from 0.015-0.020 mg kg<sup>-1</sup> body weight, which is below the limit values </em><em>​​</em><em>set by EFSA for safe daily intake, i.e. 0.06-0.07 mg kg<sup>-1</sup> body weight.</em></p> Aleksandar Bajcic Radivoj Petronijevic Nenad Katanic Dejana Trbovic Nikola Betic Aleksandra Nikolic Lazar Milojevic ##submission.copyrightStatement## 2018-12-12 2018-12-12 59 2 102 109 10.18485/meattech.2018.59.2.4 Reducing sodium chloride content by partial replacement with potassium chloride or ammonium chloride in pork stew <p><em>The goal of this study was to investigate the influence of reducing sodium chloride content in pork stew by partial replacement of sodium chloride with potassium chloride or ammonium chloride, with a target to achieve optimal salty taste. The trial consisted of five groups. In the control pork stew, only sodium chloride was added. In group 1, one third of sodium chloride was replaced with potassium chloride; in group 2, one half of the sodium chloride was replaced with potassium chloride; in group 3, sodium chloride was reduced by half and one quarter of ammonium chloride was added compared to the control stew, and in group 4, sodium chloride was reduced by 62.5%, and the same weight of ammonium chloride as sodium chloride was added. Sensory evaluation was performed by ten trained assessors using numeric scales. Evaluations of colour acceptability and consistency were without statistical differences&nbsp;(P≥0.05). The most expressed saltiness was evaluated in group 1 due to it having the largest amount of added sodium chloride. Ammonium chloride added in the pork stew in group 3 intensified saltiness of the product, even though the sodium chloride level was a half that of the control group. Taste acceptability was directly correlated with saltiness acceptability and evaluated as better in group 2 and group 4 stews. Statistically significant differences in taste acceptability were established between group 2 and group 3 stews (P≤0.01), between control and group 2 stews (P≤0.05), and between group 3 and group 4 stews (P≤0.05). </em></p> Branka Borovic Slobodan Lilic Danijela Vranic Jelena Babic Milijasevic Brankica Lakicevic Branko Velebit Aleksandra Nikolic ##submission.copyrightStatement## 2018-12-12 2018-12-12 59 2 110 113 10.18485/meattech.2018.59.2.5 Partial replacement of sodium chloride with potassium chloride or ammonium chloride in a prepared meal - cooked peas with pork burger <p><em>The aim of this study was to examine the influence of reducing the sodium content in a prepared meal – cooked peas with pork burger – by partial replacement of sodium chloride with potassium chloride or ammonium chloride, with the target of achieving the same salty taste with less sodium content. In the control group of both cooked peas and pork burgers, only sodium chloride was added. In group 1, one third of sodium chloride was replaced with potassium chloride, while in group 2, one half of the sodium chloride was replaced with potassium chloride. In group 3, one third of the sodium chloride was replaced with ammonium chloride and in group 4, sodium chloride was reduced by one half, and one quarter of ammonium chloride was added compared to the control group. Saltiness was less acceptable in the cooked peas from the control group and from group 3 and can be connected with the too intense salty taste of both these pea groups and the appearance of a bitter taste in cooked peas from group 3. In the pork burgers, intensity of saltiness was higher in the control and group 3 burgers than in group 1 (P≤0.05) or in group 2 and group 4 (P≤0.01) products. The taste of cooked peas from group 3 was not acceptable due to their having the most intense saltiness. In the case of burgers, the taste was acceptable for products from all examined groups, and the only statistical difference was between the taste acceptability of control and group 3 burgers (P≤0.01).</em></p> Mladen Raseta Ivana Brankovic Lazic Slobodan Lilic Nenad Katanic Nenad Parunovic Vladimir Koricanac Jelena Jovanovic ##submission.copyrightStatement## 2018-12-12 2018-12-12 59 2 114 119 10.18485/meattech.2018.59.2.6 Selected physico-chemical properties of Serbian dry fermented sausages in different meat industries <p><em>Investigation of selected physicochemical characteristics of industrially produced Sremska and Sudžuk sausages were conducted for complementing information about quality of typical pork and beef dry fermented products in Serbia. Analysis of production process was carried out at five meat industries. There were determined content of water, lipids, proteins, NaCl, ash, nitrites and also pH and water activity values at the beginning, in the middle and at the end of process. The results of chemical components analyses of Sremska were uniform, while in Sudžuk sausages showed great variations. However, both types of products in all examined meat industries were in an agreement with Serbian legislation for dry fermented sausages. The results of water activity and pH values showed that sausages can be considered as microbiologically stable products during whole production process.</em></p> Miroslav Ducic Danijela Vranic Milan Baltic ##submission.copyrightStatement## 2018-12-12 2018-12-12 59 2 120 126 10.18485/meattech.2018.59.2.7 Measuring competitiveness in the meat industry market: are there any oligopolies in Serbia? <p><em>Production of meat and processing of meat products is a very significant part of the food industry. In order to secure economic growth and development, especially in the meat industry, it is very important to provide free competition for the business entities that operate within it. Therefore, the main purpose of this study was to measure market concentration using the Herfindahl-Hirschman Index (HHI), in order to determine the competition level in the Serbian market. Furthermore, the HHI should provide evidence of any business entities that hold monopolistic or oligopolistic positions on the market. Moreover, another aim of this study was to define to what extent business entities in the Serbian meat industry export products and goods to international markets. The 350 companies that reported the highest revenues during 2013-2017 and which are registered in this sector were studied. </em></p> Vladimir Mitic Natasa Kilibarda Ivana Brdar Marija Kostic Danijela Sarcevic Nedjeljko Karabasil Vule Mizdrakovic ##submission.copyrightStatement## 2018-12-12 2018-12-12 59 2 127 136 10.18485/meattech.2018.59.2.8