https://journalmeattechnology.com/index.php/meat_technology/issue/feed Scientific journal "Meat Technology" 2021-07-30T06:40:37+00:00 Vesna Djordjevic, spec. meat.technology@inmes.rs Open 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;">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;"><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 and Technological Development of the Republic of Serbia (no. 413-00-00461/2000-01) has defined this publication as of special scientific interest.</p> https://journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.1.1 Meat quality parameters of wild boar and commercial pig breeds 2021-07-30T06:40:36+00:00 Snežana Ivanović danisar3@gmail.com Marija Pavlović danisar3@gmail.com Ivan Pavlović danisar3@gmail.com Božidar Savić danisar3@gmail.com Ksenija Nešić danisar3@gmail.com Radmila Mitrović danisar3@gmail.com Branislav Baltić danisar3@gmail.com <p>A b s t r a c t: In recent decades pork production has increased in Serbia, and pork is the most widely consumed meat. Pig meat<br>quality is affected by several factors: breed, sex, production performance, stress adaptation, and factors related to animal management.<br>The aim of this study was to compare the meat quality characteristics from wild boar and pig breeds improved by selection. Samples of<br>m. longissimus dorsi were obtained from three different pig breeds — Yorkshire, Landrace and wild boar. Chemical composition, pH,<br>fatty acid profile, volatile compounds, color, and overall sensory meat quality were determined. Chemical composition, pH, fatty acid<br>profile, and volatile compounds differed significantly (p&lt;0.05) among the pig breeds. Yorkshire meat had the most favorable ratio of<br>unsaturated to saturated fatty acids and the highest nutritional value. On the other hand, wild boar meat had the lowest intramuscular <br>fat content. Determined differences among different pig breeds indicated the impact of breed on meat quality of pork. The results ob-<br>tained could be used to meet consumer’s needs regarding fatty acid composition and sensory properties of meat.<br><br></p> 2021-07-23T06:55:30+00:00 ##submission.copyrightStatement## https://journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.1.2 Rheological, sensorial, and textural properties of ingredient-mix based dried beef product (Kilishi) 2021-07-30T06:40:37+00:00 Marcquin C. Iheagwara danisar3@gmail.com Thomas M. Okonkwo danisar3@gmail.com Chigozie E. Ofoedu danisar3@gmail.com Ivan Shorstkii danisar3@gmail.com Charles Odilichukwu R. Okpala danisar3@gmail.com <p>As a ready-to-eat (RTE) meat product, Kilishi is gaining increasing popularity within Africa. Only experienced&nbsp;persons make Kilishi products, and improving the production process using comminuted meat production/technology can enhance the&nbsp;products’ quality and uniformity. In line with this, the rheological (elastic modulus, viscosity, and rupture strength), textural (hardness,&nbsp;springiness, cohesiveness, and chewiness), and sensorial (taste, color,&nbsp;texture,&nbsp;aroma,&nbsp;and overall acceptability) properties&nbsp;of&nbsp;ingredient-mix&nbsp;based Kilishi sausage were&nbsp;measured.&nbsp;Traditional&nbsp;Kilishi as a control&nbsp;was compared&nbsp;with seven other comminuted&nbsp;Kilishi&nbsp;products&nbsp;(CK1-7) of different&nbsp;ingredient-mix&nbsp;ratios. Comminuted Kilishi products&nbsp;obtained higher values for textural characteristics&nbsp;compared&nbsp;to the traditional Kilishi. Results indicated that CK7 had the highest elastic modulus (E&nbsp;strength (18.95 N), while CK2 had the lowest of these values amongst the comminuted Kilishi products. However, TK was more vis-Pas), yet had the lowest rupture strength (6.85 N). Sensorially, the panel rating for overall acceptability showed CK2&nbsp;achieved the highest score (7.02) which is indicative of its degree of preference. Both rheology and texture strongly correlated (p&lt;0.05)&nbsp;with one or more sensorial attributes. The ingredient-mix ratios and degree of exposure to heat treatment significantly influenced the&nbsp;rheological, textural, and sensorial properties of Kilishi. Compared to traditional Kilishi, CK2 appears very promising as it was more&nbsp;preferred by panelists, and among the comminuted Kilishi, CK2 had the most favorable textural and rheological attributes, and had the&nbsp;lowest ingredient-mix ratio, which is indicative of lower production costs than the other comminuted Kilishi products. The comminution&nbsp;technique and use of precise ingredient-mix ratios can provide added value in the Kilishi processing industry.&nbsp;cous (2.09 × 106&nbsp;o&nbsp;, E&nbsp;1,&nbsp;and E&nbsp;2&nbsp;) and rupture.</p> <p><br><br></p> 2021-07-23T07:18:12+00:00 ##submission.copyrightStatement## https://journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.1.3 Estimation of fat content in fermented sausages by means of Computer Vision System (CVS) 2021-07-30T06:40:37+00:00 Stefan Simunović danisar3@gmail.com Sara Rajić danisar3@gmail.com Vesna Đorđević danisar3@gmail.com Vladimir Tomović danisar3@gmail.com Dragan Vujadinović danisar3@gmail.com Ilija Đekić danisar3@gmail.com Igor Tomašević danisar3@gmail.com <p>The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content&nbsp;estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were&nbsp;studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional&nbsp;chemical analysis. Relative errors&nbsp;of fat content estimation in Njeguška, Kulen, Pirotska&nbsp;and tea sausage were&nbsp;1.47%, 0.46%,&nbsp;20.84%&nbsp;and 11.19%,&nbsp;respectively.&nbsp;Results of t-test showed a significant (p&lt;0.01) difference<br>between mean fat contents obtained by&nbsp;CVS&nbsp;and&nbsp;chemical analysis in the case of Pirotska&nbsp;sausage. On the other hand, there&nbsp;was no significant (p&lt;0.01) difference&nbsp;between mean&nbsp;fat&nbsp;contents obtained by the two methods for the rest&nbsp;of the analysed sausages. The results&nbsp;indicate CVS has potential for application&nbsp;in the analysis of fat content of fermented sausages.<br>Keywords: computer vision, fat content, fat estimation, fermented sausages, dry sausages.</p> 2021-07-23T07:31:59+00:00 ##submission.copyrightStatement## https://journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.1.5 Towards delineating butchers’ knowledge base, challenges encountered, and enhancement prospects of meat inspection processes: A cattle slaughterhouse case analysis 2021-07-30T06:40:37+00:00 Charles Odilichukwu R. Okpala danisar3@gmail.com Obichukwu C. Nwobi danisar3@gmail.com Małgorzata Korzeniowska danisar3@gmail.com <p>There is a paucity of relevant literature about what Nigerian butchers know and challenges encountered, especially&nbsp;during cattle meat inspection processes. Butchers, if encouraged to put forward their suggestions so as to improve the meat inspection&nbsp;process, together with their advice to the veterinarians, can serve as (future) enhancement prospects. This study aimed towards delineating&nbsp;the butchers’<br>knowledge base, challenges encountered,&nbsp;and enhancement prospects&nbsp;of meat inspection processes&nbsp;via case analysis&nbsp;of a cattle slaughterhouse&nbsp;at Nsukka urban, considered&nbsp;representative&nbsp;of many others in Nigeria. A&nbsp;semi-structure&nbsp;questionnaire&nbsp;via&nbsp;interview was administered&nbsp;to 54 butchers, with interview time dependent on their availability and convenience. The butchers,&nbsp;all&nbsp;male (Freq.=100.0%, n=54), largely secondary school educated, most with &gt;5 years of work experience and delivering ≥5 days/week&nbsp;work patterns, were very familiar with slaughterhouse components, clearly understood what meat inspection is and appeared always&nbsp;prepared for the worst outcomes. Butchers (Freq.=98.15%, n=53) considered meat inspection important (p&lt;0.0001, H-adj.=99.22) to&nbsp;increasingly prioritise beef meat and consumer safety. Butchers’ challenges in the meat inspection process include the fear of losing the&nbsp;beef meat, or entire cattle carcass and the financial implications of any loss. Despite some positively (p&lt;0.05) correlated variables, the&nbsp;latter obtained similar odds ratios trends based on the butchers’ years of work experience. The butchers’ acceptance of negative meat&nbsp;inspection outcomes can improve if veterinarians engage more effectively.<br><br></p> 2021-07-23T08:08:04+00:00 ##submission.copyrightStatement## https://journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.1.6 The capacities of laboratories in Serbia for testing meat quality and safety 2021-07-30T06:40:37+00:00 Nataša Kilibarda danisar3@gmail.com <p>Thanks to its content, and primarily due to that of nutrient materials, meat can be found nearly daily in the diet of&nbsp;humans. Predictions indicate that the upcoming period expects to see a rise in both the production and consumption of meat worldwide.&nbsp;However, in addition to satisfying the needs of the consumers in terms of the quantity of meat, it is also important to satisfy their needs&nbsp;when it comes to quality, meat safety, and the reliability of the information provided. Furthermore, it is in the interest of the consumer&nbsp;that the testing of the meat be carried out in accredited laboratories in line with SRPS ISO/IEC 17025:2017. Bearing in mind the great&nbsp;number of parameters which are tested with the aim of determining quality, safety, and meat authenticity, it is the goal of this paper to&nbsp;analyse the capacities of the accredited laboratories for carrying out such tests. By applying the methodology (the Accreditation Body&nbsp;of Serbia’s website was searched), it was determined that 58 laboratories in Serbia have at least one, but more commonly multiple accredited methods which each laboratory can use in order to examine several of the parameters for safety and/or meat quality. It was&nbsp;determined that the capacities of the laboratories, in both the private and the public sectors, for testing the parameters of meat quality&nbsp;and safety in Serbia were sufficient, particularly for the parameters of meat safety which, according to research, is the area which&nbsp;worries consumers the most. What should definitely be a joint task for testing laboratories and the state competent authorities is the&nbsp;development of methods through which meat fraud could be detected.<br>Keywords: meat, safety, quality, fraud, laboratory testing, accreditation.</p> 2021-07-23T08:29:27+00:00 ##submission.copyrightStatement## https://journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.1.7 The importance of traditional food quality — the viewpoint of the tourism 2021-07-30T06:40:37+00:00 Miloš Zrnić danisar3@gmail.com Ivana Brdar danisar3@gmail.com Nataša Kilibarda danisar3@gmail.com <p>This study provides an approach to the relationship between gastronomy and tourism, with a particular focus&nbsp;on the quality of traditional food. In recent years, since the world became a “global village” and people worldwide could access the&nbsp;Internet, it is easy for enthusiastic tourists and business travellers to acquire information about diverse destinations, thus aiding the&nbsp;growth of globalization and the tourism industries. This study explains to what extent gastronomy and traditional food are relevant to&nbsp;development of tourism and why it is crucial to offer visitors and tourists unique, traditional meals of high quality. Larger cities were&nbsp;considered for the case study in Serbia. The study highlights the importance of traditional food in creating overall, memorable tourist&nbsp;experiences, given that tradition, culture and food are strongly imprinted in the identity of each country.<br>Keywords: gastronomy, traditional food, tourist experience, cultural identity.</p> 2021-07-23T08:37:42+00:00 ##submission.copyrightStatement## https://journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.1.8 Cook slow, eat fine — consumer attitudes on food quality in new gastronomic trends 2021-07-30T06:40:37+00:00 Ivana Brdar danisar3@gmail.com <p>The introduction and application of new ideas in business plays a key role in the development of the company and&nbsp;is an important factor for competitiveness in the market. Leading hospitality companies, through the application of different kinds of&nbsp;standards, have introduced numerous innovations that have influenced a number of changes in such businesses. The constant pursuit&nbsp;of innovation has led to the emergence of new directions in gastronomy. Preparing food in the most modern appliances and designing&nbsp;menus in almost laboratory-like conditions have become features of fine-dining and molecular gastronomy restaurants. A return to old,&nbsp;forgotten tastes, often termed hedonism, in turn, characterises slow food gastronomy. However, modern generations’ dining wishes are&nbsp;being realised in fast-food restaurants. The aim of this study, based on a sample of 580 people, was to provide insight into how familiar&nbsp;Belgrade residents are with new trends in restaurant food preparation, with special emphasis on the importance of food quality.<br>Keywords: gastronomy, food, hospitality, trends, attitudes.</p> 2021-07-23T08:49:34+00:00 ##submission.copyrightStatement## https://journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.1.4 Dietary salt/sodium intake through consumption of animal origin foodstuffs available on the Serbian market 2021-07-30T06:40:37+00:00 Tamara Gerić danisar3@gmail.com Slobodan Lilić danisar3@gmail.com Jelena Babić-Milijašević danisar3@gmail.com Danijela Vranić danisar3@gmail.com Jelena Jovanović danisar3@gmail.com Tatjana Baltić danisar3@gmail.com Branka Borović danisar3@gmail.com <p>Salt (sodium chloride) was the first and the best recognised food preservative, particularly for meat. The World&nbsp;Health Organization strongly recommends a reduction in sodium intake in adults to less than 2 g/day sodium (5 g/day salt) to reduce&nbsp;blood pressure and risk of cardiovascular disease, stroke and coronary heart disease, as well a reduction in sodium intake in children&nbsp;to control blood pressure. The goal of this paper was to investigate the salt content as labelled on foods of animal origin from the&nbsp;Serbian retail market. The study reviewed a total of 395 foods, of which 16 were meat preparations, 13 were fresh sausages, 31 were&nbsp;finely minced cooked sausages, 16 were coarsely minced cooked sausages, 39 were patés, 21 were canned meats (luncheon meat type),&nbsp;10 were pasteurised ham, 26 were pasteurised smoked meat products, 20 were bacon, 8 were semi-dry fermented sausages, 57 were&nbsp;dry fermented sausages, 28 were dry meat, 15 were prepared meat meals, 18 were soft cheese, 36 were semi-hard cheese, 6 were meat&nbsp;soups, 17 were smoked salmon and 18 were sandwiches. The highest declared salt contents are labelled on thermally untreated meat&nbsp;products, i.e. dry meat, bacon, dry and semi-dry fermented sausages and smoked salmon. Pasteurised and sterilised meat products have&nbsp;lower salt contents declared on labels. It was concluded that meat products examined in this study are important sources of dietary salt,&nbsp;and that consumption of 100 g of these products can largely meet daily dietary requirements for salt/sodium. Due to that, it is necessary&nbsp;to reduce salt/sodium content in these foods by decreasing amounts of salt used during production and by using salt substitutes, such&nbsp;as salt with potassium.<br>Keywords: salt, sodium, meat products, daily requirements.</p> 2021-07-23T07:54:35+00:00 ##submission.copyrightStatement##