Vol 60 No 2 (2019): Meat Technology | Scientific journal "Meat Technology"

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Published: 2020-01-15

Full Issue

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Original scientific paper

Determining mandatory nutritional parameters for Iberian meat products using a new method based on near infra-red reflectance spectroscopy and data mining

Daniel Caballero, Marija Asensio, Carlos Fernández, Noelia Martín, Antonio Silva

73-83
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Evaluation of sensory and chemical parameters of fermented sausages

Ivana Brankovic Lazic, Jelena Jovanovic, Stefan Simunovic, Mladen Raseta, Dejana Trbovic, Tatjana Baltic, Jelena Ciric

84-90
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Quality and labeling of meat preparations on Serbian market according to the new regulations

Jelena Budincevic, Zoltan Szabo, Nedjeljko Karabasil, Mirjana Dimitrijevic, Dragan Vasilev

91-96
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Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety

Mladen Raseta, Ivana Brankovic Lazic, Boris Mrdovic, Branislav Baltic, Becskei Zsolt, Vesna Djordjevic

97-105
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Element contents in muscle tissue of Prussian carp from different lakes in an urban area

Dragoljub Jovanovic, Vlado Teodorovic, Radmila Markovic, Milena Krstic, Jelena Ciric, Branislav Baltic, Milan Z Baltic, Dragan Sefer

121-127
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Consumer attitude and quality assessment of cooked sausages in Serbia

Vesna Djordjevic, Tatjana Baltic, Danijela Sarcevic, Ivana Brankovic Lazic, Jelena Ciric

128-133
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Review paper

Biological hazards in the pork chain continuum: Risk mitigation strategy

Nikola Betic, Ivana Brankovic Lazic, Ivan Nastasijevic

106-120
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Food waste management – reducing and managing food waste in hospitality

Natasa Kilibarda, Filip Djokovic, Radmila Suzic

134-142
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