Scientific journal "Meat Technology" http://journalmeattechnology.com/index.php/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 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&nbsp;<a href="https://search.crossref.org/?q=+2560-4295&amp;from_ui=yes">https://search.crossref.org/?q=+2560-4295&amp;from_ui=yes</a></p> <p style="text-align: justify;">DOAJ&nbsp;<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).&nbsp;</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> Institute of Meat Hygiene and Technology, Belgrade, Serbia en-US Scientific journal "Meat Technology" 2466-4812 Evaluation of 3D laser imaging as a method for determination of different geometrical parameters of fermented sausages http://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.3.1 <p>The aim of this study was to investigate the possibility of using 3D laser imaging in&nbsp;the analysis of geometrical parameters of fermented sausages during different stages&nbsp;of drying. Three samples of izletnička sausage ware taken for the analyses immediately&nbsp;after&nbsp;stuffing&nbsp;into&nbsp;casings&nbsp;and&nbsp;after&nbsp;9,&nbsp;18,&nbsp;27&nbsp;and&nbsp;35&nbsp;days&nbsp;of&nbsp;ripening.&nbsp;Volume&nbsp;of&nbsp;the sausage reduced significantly (P &lt; 0.05) from the initial value of 377.93 cm&nbsp;3&nbsp;to 254.58 cm&nbsp;3&nbsp;, while surface area reduced from 33.43 cm&nbsp;2&nbsp;to 27.06 cm<br>2 .&nbsp;Weight loss&nbsp;showed strong negative correlations (P &lt; 0.01) with both volume (r = −0.99) and surface&nbsp;area&nbsp;(r&nbsp;=&nbsp;−0.82),&nbsp;indicating&nbsp;the&nbsp;possibility&nbsp;of&nbsp;using&nbsp;3D&nbsp;laser&nbsp;imaging&nbsp;in&nbsp;the&nbsp;estimation&nbsp;of&nbsp;weight&nbsp;loss.&nbsp;The&nbsp;relative&nbsp;error&nbsp;of&nbsp;volume&nbsp;estimation<br>was&nbsp;between&nbsp;1.9&nbsp;%&nbsp;and&nbsp;4.5&nbsp;%.&nbsp;During&nbsp;the&nbsp;entire&nbsp;ripening&nbsp;period,&nbsp;a&nbsp;constant&nbsp;decrease&nbsp;in&nbsp;the&nbsp;volume&nbsp;to&nbsp;surface&nbsp;area&nbsp;ratio of izletnička sausage was observed. This decrease showed a strong negative&nbsp;correlation&nbsp;(P&nbsp;&lt;&nbsp;0.01;&nbsp;r&nbsp;=&nbsp;−0.81)&nbsp;with&nbsp;scores<br>for&nbsp;wrinkly&nbsp;appearance&nbsp;obtained&nbsp;by&nbsp;a&nbsp;trained&nbsp;sensory&nbsp;panel.&nbsp;3D laser&nbsp;imaging&nbsp;demonstrated&nbsp;a&nbsp;possibility&nbsp;for&nbsp;application&nbsp;in&nbsp;estimating the volume and surface area of fermented&nbsp;sausages.</p> Stefan Simunović Sara Simunović Jelena Babić-Milijašević Čaba Siladji Saša Janković Ilija Đekić Igor Tomašević ##submission.copyrightStatement## 2023-12-18 2023-12-18 64 3 73 79 10.18485/meattech.2023.64.3.81 Poultry meat quality preservation by plant extracts: an overview http://journalmeattechnology.com/index.php/meat_technology/article/view/meattech.2023.64.3.2 <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&nbsp;due to multiple pre-slaughter and processing factors poses challenges for the meat industry,&nbsp;especially in developing countries. To improve the safety of poultry products, synthetic&nbsp;preservatives like nitrites, butylated hydroxytoluene and sulphites are used. Currently, these&nbsp;additives/preservatives have, however, raised concerns about their impact on human health,&nbsp;prompting a shift from consumers toward natural alternatives, such as medicinal and aromatic&nbsp;plants.&nbsp;Therefore,&nbsp;this&nbsp;paper&nbsp;delves&nbsp;into&nbsp;the&nbsp;potential&nbsp;of&nbsp;plant&nbsp;extracts&nbsp;as&nbsp;natural<br>preservatives&nbsp;for&nbsp;improving&nbsp;the&nbsp;quality&nbsp;and&nbsp;shelf-life&nbsp;of&nbsp;chicken&nbsp;meat&nbsp;and&nbsp;processed&nbsp;products.&nbsp;It&nbsp;provides&nbsp;an&nbsp;overview&nbsp;of&nbsp;the&nbsp;various&nbsp;plant&nbsp;extracts&nbsp;and&nbsp;essential&nbsp;oils&nbsp;that&nbsp;have&nbsp;demonstrated&nbsp;antimicrobial,&nbsp;antioxidant&nbsp;and&nbsp;enzyme&nbsp;inhibitory<br>properties,&nbsp;without&nbsp;compromising&nbsp;the&nbsp;sensory&nbsp;attributes&nbsp;of&nbsp;the&nbsp;products.&nbsp;Different&nbsp;incorporation&nbsp;methods&nbsp;are&nbsp;discussed,&nbsp;including&nbsp;direct&nbsp;incorporation&nbsp;or&nbsp;marination&nbsp;in&nbsp;aqueous&nbsp;and/or&nbsp;alcoholic&nbsp;extracts,&nbsp;and&nbsp;the&nbsp;use&nbsp;of&nbsp;essential&nbsp;oils,&nbsp;including<br>for&nbsp;in vivo&nbsp;animal&nbsp;feed&nbsp;supplementation.&nbsp;Overall,&nbsp;each&nbsp;method&nbsp;influences&nbsp;the&nbsp;final&nbsp;product&nbsp;quality&nbsp;differently.&nbsp;We&nbsp;further&nbsp;summarised&nbsp;the&nbsp;current&nbsp;knowledge&nbsp;about&nbsp;the&nbsp;mechanisms&nbsp;of&nbsp;action&nbsp;of&nbsp;the&nbsp;plant&nbsp;extracts&nbsp;tested,&nbsp;even&nbsp;though&nbsp;they&nbsp;are<br>not&nbsp;fully&nbsp;elucidated.&nbsp;Despite&nbsp;the&nbsp;benefits&nbsp;of&nbsp;these&nbsp;compounds,&nbsp;some&nbsp;challenges&nbsp;have&nbsp;to&nbsp;be&nbsp;addressed,&nbsp;including&nbsp;standardising&nbsp;the&nbsp;composition&nbsp;of&nbsp;the&nbsp;extracts,&nbsp;harmonising&nbsp;the&nbsp;sensitivity&nbsp;of&nbsp;the&nbsp;bioactive&nbsp;compounds&nbsp;with&nbsp;the&nbsp;processing<br>conditions,&nbsp;ensuring&nbsp;cost&nbsp;effectiveness&nbsp;and&nbsp;obtaining&nbsp;regulatory&nbsp;approvals&nbsp;for&nbsp;their&nbsp;use.&nbsp;The&nbsp;scaling&nbsp;up&nbsp;of&nbsp;production&nbsp;to&nbsp;meet&nbsp;industry&nbsp;demands&nbsp;also&nbsp;presents&nbsp;some&nbsp;technical&nbsp;challenges.&nbsp;Overall,&nbsp;the&nbsp;application&nbsp;of&nbsp;natural&nbsp;plant&nbsp;preservatives<br>not&nbsp;only&nbsp;enhances&nbsp;chicken&nbsp;meat&nbsp;quality,&nbsp;but&nbsp;also&nbsp;could&nbsp;support&nbsp;the&nbsp;meat&nbsp;industry to align with the evolving consumer expectations for&nbsp;sustainable food&nbsp;products.</p> Ines Feknous Djamal Ait Saada Cerine Yasmine Boulahlib Laura Alessandroni Sendous Wadjila Souidi Ouiza Ait Chabane Mohammed Gagaoua ##submission.copyrightStatement## 2023-12-18 2023-12-18 64 3 80 101 10.18485/meattech.2023.64.3.2 Protein sources in human and animal diet http://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.3.3 <p>Current estimates predict that due to population growth by 2050, the world will need&nbsp;about 70% more food than is currently being produced. With the growth of the population&nbsp;whose&nbsp;diet&nbsp;also&nbsp;requires&nbsp;protein&nbsp;intake,&nbsp;livestock&nbsp;production<br>will&nbsp;continue&nbsp;to&nbsp;grow,&nbsp;and&nbsp;proteins&nbsp;of&nbsp;animal&nbsp;origin&nbsp;will&nbsp;remain&nbsp;an&nbsp;important&nbsp;part&nbsp;of&nbsp;the&nbsp;population’s&nbsp;diet.&nbsp;The&nbsp;production&nbsp;of&nbsp;proteins&nbsp;of&nbsp;animal&nbsp;origin&nbsp;will&nbsp;increase&nbsp;in&nbsp;the&nbsp;future&nbsp;mainly&nbsp;due&nbsp;to&nbsp;the&nbsp;increased&nbsp;production&nbsp;of&nbsp;pork&nbsp;and&nbsp;poultry<br>meat.&nbsp;Therefore,&nbsp;the&nbsp;demand&nbsp;for&nbsp;protein&nbsp;in&nbsp;feed&nbsp;will&nbsp;increase,&nbsp;as&nbsp;pigs&nbsp;and&nbsp;poultry&nbsp;have&nbsp;a&nbsp;greater&nbsp;need&nbsp;for&nbsp;protein&nbsp;in&nbsp;feed compared&nbsp;to&nbsp;ruminants.&nbsp;Therefore,&nbsp;the needs&nbsp;and&nbsp;challenges&nbsp;for&nbsp;nowadays&nbsp;are&nbsp;to&nbsp;find&nbsp;those&nbsp;sources&nbsp;of&nbsp;protein that will satisfy the nutritional needs of the largest part of the population&nbsp;and animals, and for which production will be cheaper and more accessible than for&nbsp;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&nbsp;their importance will be even greater in the future. Insects, proteins from single-celled&nbsp;organisms and algae are increasingly used as alternative protein supplements. In addition,&nbsp;microbial technology and biological fermentation can improve the digestibility&nbsp;and, thus, the utility value of protein supplements.</p> Marija Starčević Nataša Glamočlija Jelena Janjić Branislav Baltić Snežana Bulajić Radmila Marković Milan Ž. Baltić ##submission.copyrightStatement## 2023-12-18 2023-12-18 64 3 102 111 10.18485/meattech.2023.64.3.3 Different approaches in reformulation of dry fermented sausages http://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.3.4 <p>Salting is considered to be one of the oldest food preservation techniques. In the past, salt&nbsp;that was used in meat product formulations always contained different types of impurities,&nbsp;among&nbsp;which&nbsp;were&nbsp;sodium&nbsp;nitrite&nbsp;and&nbsp;potassium&nbsp;nitrite.<br>Today,&nbsp;nitrite&nbsp;salts&nbsp;are&nbsp;considered&nbsp;to&nbsp;be&nbsp;one&nbsp;of&nbsp;the&nbsp;most&nbsp;important&nbsp;additives&nbsp;in&nbsp;processed&nbsp;meat&nbsp;production.&nbsp;Due&nbsp;to&nbsp;their&nbsp;negative&nbsp;impact&nbsp;on&nbsp;human&nbsp;health,&nbsp;however,&nbsp;the&nbsp;industry&nbsp;has&nbsp;a&nbsp;challenge&nbsp;to&nbsp;find&nbsp;suitable&nbsp;ways&nbsp;to&nbsp;reduce&nbsp;nitrite&nbsp;content<br>in&nbsp;meat&nbsp;products&nbsp;or&nbsp;to&nbsp;remove&nbsp;nitrites&nbsp;altogether&nbsp;from&nbsp;meat&nbsp;product&nbsp;formulations. Another&nbsp;challenge&nbsp;facing&nbsp;the&nbsp;meat&nbsp;industry&nbsp;is the&nbsp;formulation&nbsp;of&nbsp;low-fat&nbsp;products&nbsp;or&nbsp;products&nbsp;containing&nbsp;vegetable&nbsp;oils,&nbsp;which&nbsp;have&nbsp;more&nbsp;favourable&nbsp;n-3/n-6<br>fatty&nbsp;acid&nbsp;ratios&nbsp;than&nbsp;animal&nbsp;fats.&nbsp;Next,&nbsp;since&nbsp;excessive&nbsp;intake&nbsp;of sodium&nbsp;chloride&nbsp;was&nbsp;found&nbsp;to&nbsp;have&nbsp;negative&nbsp;effects&nbsp;on&nbsp;human&nbsp;health,&nbsp;the&nbsp;industry&nbsp;has&nbsp;to find&nbsp;a&nbsp;way&nbsp;to&nbsp;reduce&nbsp;the&nbsp;amount&nbsp;of&nbsp;this&nbsp;salt&nbsp;in&nbsp;meat&nbsp;products&nbsp;or&nbsp;to&nbsp;replace&nbsp;sodium<br>chloride&nbsp;with&nbsp;different&nbsp;salts&nbsp;in&nbsp;order&nbsp;to&nbsp;meet&nbsp;consumer&nbsp;demands.&nbsp;In&nbsp;this&nbsp;paper,&nbsp;we&nbsp;review&nbsp;different&nbsp;approaches&nbsp;to&nbsp;reducing&nbsp;nitrites,&nbsp;fatty&nbsp;tissue&nbsp;and&nbsp;sodium&nbsp;chloride&nbsp;in&nbsp;dry&nbsp;fermented&nbsp;sausages.</p> Stefan Simunović Tamara Gerić Tatjana Baltić Ivana Branković Lazić Milan Milijašević Srđan Stefanović Sara Z. Simunović ##submission.copyrightStatement## 2023-12-18 2023-12-18 64 3 112 118 10.18485/meattech.2023.64.3.4 Sustainable landscape of cultured meat in developing countries: opportunities, challenges, and sustainable prospects http://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.3.5 <p>This study aimed to comprehensively examine the research on cultured meat in developing&nbsp;countries&nbsp;over&nbsp;the&nbsp;past&nbsp;decade,&nbsp;focusing&nbsp;on&nbsp;its&nbsp;opportunities&nbsp;and&nbsp;challenges&nbsp;for&nbsp;sustainable&nbsp;meat&nbsp;systems.&nbsp;The&nbsp;research&nbsp;method&nbsp;included&nbsp;a&nbsp;combination<br>of&nbsp;literature&nbsp;review&nbsp;and text mining. The study found that research on cultured meat in developing countries&nbsp;has&nbsp;focused&nbsp;on&nbsp;consumer&nbsp;attitudes&nbsp;and&nbsp;acceptance,&nbsp;cultural&nbsp;factors,&nbsp;and&nbsp;policy&nbsp;and&nbsp;regulation.&nbsp;Consumer purchase&nbsp;intentions,&nbsp;attitudes,<br>and&nbsp;knowledge&nbsp;levels&nbsp;significantly&nbsp;impact&nbsp;the&nbsp;promotion&nbsp;and&nbsp;adoption&nbsp;of&nbsp;cultured&nbsp;meat.&nbsp;At&nbsp;the&nbsp;same&nbsp;time,&nbsp;cultural&nbsp;factors,&nbsp;religious&nbsp;regulations,&nbsp;and&nbsp;sustainability&nbsp;challenges&nbsp;are&nbsp;also&nbsp;important&nbsp;factors&nbsp;affecting&nbsp;the&nbsp;development&nbsp;of&nbsp;cultured&nbsp;meat<br>in&nbsp;developing&nbsp;countries.&nbsp;Furthermore,&nbsp;developing and implementing policy and regulatory frameworks are&nbsp;critical to fostering the development of sustainable meat systems. Through the combination&nbsp;of&nbsp;literature&nbsp;review&nbsp;and&nbsp;text&nbsp;analysis,&nbsp;this<br>study provides&nbsp;an&nbsp;in-depth&nbsp;look&nbsp;at&nbsp;research&nbsp;on&nbsp;cultured&nbsp;meat&nbsp;in&nbsp;developing&nbsp;countries&nbsp;over&nbsp;the&nbsp;past&nbsp;decade.&nbsp;The&nbsp;findings&nbsp;suggest&nbsp;that consumer attitudes, cultural factors, and sustainability challenges are&nbsp;central topics in cultured meat research in developing countries. However, relatively&nbsp;little research has been done on social acceptance, economic feasibility, and technology&nbsp;adoption.&nbsp;These&nbsp;findings&nbsp;provide&nbsp;important&nbsp;insights&nbsp;for&nbsp;policymakers,&nbsp;researchers,&nbsp;and&nbsp;relevant&nbsp;stakeholders<br>in&nbsp;formulating&nbsp;policies&nbsp;and&nbsp;strategies&nbsp;to&nbsp;advance&nbsp;sustainable food&nbsp;systems.</p> Wenxuan Guo Dawan Wiwattanadate ##submission.copyrightStatement## 2023-12-18 2023-12-18 64 3 119 133 10.18485/meattech.2023.64.3.5 Comparative overview of microelements and toxic elements in honey regarding the international criteria http://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.3.6 <p>Honey is source of energy for bees and natural sweet substance with many benefits in&nbsp; human&nbsp;consumption.&nbsp;&nbsp;</p> <p>It&nbsp;is&nbsp;also&nbsp;used&nbsp;as&nbsp;a&nbsp;part&nbsp;of&nbsp;apitherapy,&nbsp;because&nbsp;it&nbsp;is&nbsp;rich&nbsp;in&nbsp;carbohydrates&nbsp;enzymes,&nbsp;trace&nbsp;elements,&nbsp;organic&nbsp;acids,&nbsp;dextrins,&nbsp;phytochemicals&nbsp;(flavonoids,&nbsp;phenolic&nbsp;acids,&nbsp;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&nbsp;of honey is precise and regulated in Codex Alimentarius, where are defined honey, types&nbsp;of honey and parameters for quality of honey. For European Union (EU) members Council&nbsp;Directive 2001/110/EC is in effect, for United States of America (USA) it is United States&nbsp;Standards for Grades of Extracted Honey Effective date May 23, 1985, for China it is&nbsp;National Standards of the People’s Republic of China, GB 14963-2011, National Food&nbsp;Safety Standard, for Serbia Rulebook on quality and other requirements for honey, other&nbsp;bee products, preparations based on honey and other bee products (Pravilnik o kvalitetu&nbsp;meda i drugih proizvoda pčela (,,Sl. glasnik RS’’ 101/2015). Regarding microelements&nbsp;and toxic elements there are criteria for EU countries, similar to USA and China, defining&nbsp;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&nbsp;synchronized with EU&nbsp;criteria.</p> Danka Spirić Jelena Ćirić Silvana Stajković Mirjana Dimitrijević Čaba Siladji Srdjan Stefanović Vesna Djordjević ##submission.copyrightStatement## 2023-12-18 2023-12-18 64 3 134 140 10.18485/meattech.2023.64.3.6 Withdrawal statement by Editorial of Meat Technology http://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.3.7 Danijela Sarcevic ##submission.copyrightStatement## 2023-12-18 2023-12-18 64 3 141 141 10.18485/meattech.2023.64.3.7