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 indexed in following international indexes:</p> <p style="text-align: justify;">CABI Database - <a href=""></a></p> <p style="text-align: justify;">DOAJ - <a href=""></a></p> <p style="text-align: justify;">EBSCO publishing - <a href=""></a></p> <p style="text-align: justify;">AGRIS Database - <a href=""></a></p> <p style="text-align: justify;">FSTA (Food Science and Technology Abstract) - <a href=""></a></p> <p style="text-align: justify;"><a href=""> 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> Institute of Meat Hygiene and Technology, Belgrade, Serbia en-US Scientific journal "Meat Technology" 2466-4812 Evaluation of effects of electronarcosis stunning on broiler chickens’ welfare and meat quality <p><em>Este estudo teve como objetivo avaliar os parâmetros elétricos durante a atordoamento por eletronarcose e sua influência no bem-estar do frango de corte e na qualidade da carne. A pesquisa foi realizada com 500 frangos, divididos em 5 tratamentos com 100 frangos cada. Após o descarregamento para abate, foi realizada uma avaliação dos hematomas e fraturas da ave. Após a avaliação e separação do grupo, os parâmetros foram ajustados e os frangos foram pendurados e eletricamente atordoados em um banho de água em um matadouro comercial. Os 5 parâmetros diferentes foram: T0= Sem atordoamento elétrico (Halal); T1=95V, 600Hz e 2.4A; T2=125V, 1200Hz e 2,88A; T3=129V, 1500Hz e 2,88A e T4=216V, 1500Hz e 2,88A. Seguindo a linha de abate, as aves foram submetidas a sangramento, escalda e remoção de penas. A carcaça foi retirada da linha e avaliada individualmente, registrando tanto os locais onde foram encontrados hematomas e fraturas quanto os valores de pH (pH<sub>15min</sub>). A carcaça seguiu o processo industrial e, ao final, as mamas foram retiradas e armazenadas (4°C) por 24h para pH, coloração (L*, a* e b*) e análise da capacidade de retenção de água. Os diferentes parâmetros elétricos utilizados no método de estexose por meio da eletronização tiveram influência direta nos níveis de hematomas e fraturas, uma vez que T0 (63,8%) e T2 (61,7%) apresentaram altos níveis de hematomas e T0 (5,8%) altos níveis de fraturas. Os parâmetros de pH, coloração e capacidade de retenção de água apresentaram diferenças entre os diversos tratamentos utilizados. O abate sem método elétrico apresentou as piores taxas entre os itens avaliados.</em></p> Guilherme Bau Torezan Guilherme Maroldi Kida Ana Maria Bridi Alexandre Oba Ana Paula Ayub da Costa Barbon Caio Abercio da Silva Rafael Humberto de Carvalho ##submission.copyrightStatement## 2020-12-18 2020-12-18 61 2 120 128 10.18485/meattech.2020.61.2.2 Evaluation of sausages obtained from mechanically separated Nile tilapia (Oreochromis niloticus) meat and prepared using different homogenizing and refining processes <p><em>A b s t r a c t: After </em><em>filleting</em><em> Nile tilapia </em><em>(Oreochromis niloticus)</em><em>, unused parts can be processed to obtain the co-product, mechanically separated meat (MSM). </em><em>The aims of this study were to use </em><em>different processes for homogenizing and refining of Nile tilapia MSM sausages </em><em>and to e</em><em>valuate cooked sausages in terms of their </em><em>microbiological, physical, chemical and sensory characteristics. Ingredients were processed according to three treatments: (T1) using a grinder and cutter, (T2) using a grinder and mixer, and (T3) using only the grinder. The protein content ranged from 15.08% (T3) to 15.91% (T1), lipids from 9.61% (T3) to 12.29% (T1), and ash from 1.83% (T1) to 2.73% (T3). The highest color lightness score was 57.28, for the sausage elaborated by the conventional method (T1). The obtained shear forces were 2.04 N (T1), 2.71 N (T2) and 1.77 N (T3). Only T2 sausages received an acceptability index higher than 70%. T2 sausages also were rated by 34% of panelists as “certainly would purchase” or “probably would purchase”. In conclusion, it is feasible to produce sausages from Nile tilapia MSM by using a grinder and mixer for homogenizing and refining, which would be a good alternative method mainly for small producers.</em></p> Angela Dulce Cavenaghi-Altemio Rosângela Cacho Ferreira Gustavo Graciano Fonseca ##submission.copyrightStatement## 2020-12-18 2020-12-18 61 2 145 152 10.18485/meattech.2020.61.2.4 Computer Vision System: A better tool for assessing pork and beef colour than a standard colourimeter <p><em>T</em><em>he aim of this paper was to evaluate the use of computer vision system (CVS) to calculate CIE colour coordinates of beef and pork, as compared to a traditional Minolta colourimeter.</em> <em>Statistical analysis revealed significant differences of the colour parameters (L*a*b*, hue angle and chroma) using these two different techniques for colour detection. The CVS methodology produced colours highly similar to the visual assessment tests, but the Minolta colourimeter did not. The CVS-obtained colours were similar to the colours of both pork and beef samples visualized by trained panellists on the monitor, but colourimeter-obtained colours differed. The frequency of similarity for CVS-obtained colours and the actual meat colours as seen by the trained panellists was 100%. These results indicate that the CVS could be a superior alternative over the conventional Minolta colourimeter by offering improved representativeness and accuracy. In addition to providing objective colour measurement, it offers other possibilities that can be of benefit in further quality control or research within the meat industry.</em></p> Bojana Milovanovic Ilija Đekić Bartosz Solowiej Saša Novaković Vesna Đorđević Igor Tomašević ##submission.copyrightStatement## 2020-12-18 2020-12-18 61 2 153 160 10.18485/meattech.2020.61.2.5 Evaluation of n-3 polyunsaturated fatty acid content in various foods: health impact assessment <p><em>The aim of the present study is to check if food declared as n-3 fatty acids (FAs) and evaluate its effect on human health.</em> <em>All tested samples were labeled as n-3 FAs:</em> <em>chicken, fish oil, shell fish, capsule oil concentrate, egg, dog food, cold smoked mackerel, iced seafood, iced squid, iced hake, salmon iced and sardine samples were evaluated for their contribution to the total n-3 FA amount and n-6 to n-3 FA ratio in relation to European regulations. Extraction of lipids from the samples and </em><em>capillary gas chromatography with flame ionization detection were performed. </em><em>An intake of 250 mg per day of eicosapentaenoic acid plus docosahexanoic acid</em> (<em>EPA + DHA) to be sufficient for primary prevention in healthy subject fulfills dog’s food, shell fish, seafood iced, squid iced, salmon iced, fish oil, capsule oil concentrate, mackerel cold smoked and sardine</em>. <em>European regulation defines the high n-3 FAs as food that contains at least 0.6 g/100 g of α-linolenic acid (ALA) or at least 80 mg/100 g EPA+DHA. This first fulfills linseed oil and fish oil. This last fulfills food for dogs, shell fish, seafood iced, squid iced, hake iced, salmon iced, sardine, mackerel cold smoked, capsule oil concentrate and fish oil. The last favorable were samples of eggs and chicken. </em><em>A lower ratio of omega-6/omega-3FAs is needed for the prevention and management of chronic diseases.</em><em>The results obtained should be of importance for the establishment of tables for nutritional value of products.</em></p> Dejana Trbović Mirjana Lukić Radivoj Petronijević Brankica Lakicević Mladen Rašeta Ivana Branković Lazić Nenad Parunović ##submission.copyrightStatement## 2020-12-21 2020-12-21 61 2 174 178 10.18485/meattech.2020.61.2.7 Meat safety: Risk based assurance systems and novel technologies <p><em>A b s t r a c t:</em>&nbsp; <strong><em>The </em></strong><em>meat industry has undergone substantial changes over the previous several decades due to development of new technologies in primary production (food animals on farm) – precision livestock farming, sensing systems; slaughter &amp; dressing – automation and robotization; and meat processing – precision fermentation, 3-dimensional printed meat. The current, traditional meat inspection (ante-mortem and post-mortem), based on visual inspection, palpation and incision, had not been changed since the end of the nineteenth century. Although this traditional approach was effective at the time it was introduced for detection of classical zoonoses (brucellosis, tuberculosis, cysticercosis, anthrax infection), it was not fully efficient in terms of the current needs for consumer protection. Namely, public health hazards associated with meat are, nowadays, connected to zoonotic food (meat) borne pathogens (Salmonella, Campylobacter, Shiga toxin-producing E. coli, Listeria monocytogenes), faecally excreted by healthy animals, which are responsible for the majority of human illnesses attributed to meat consumption; traditional meat inspection cannot respond effectively to detect these food borne hazards, but can even increase cross-contamination due to palpation and/or incision procedures. Therefore, there is a need to develop a novel, modern meat inspection system which will be risk-and evidence-based – the meat safety assurance system or carcass safety assurance system. Such a modern system should be based on risk management and meat inspection protocols supported by analysis of Food Chain Information/Harmonised Epidemiological Indicators in the farm-to-chilled carcass continuum.</em></p> <p><strong><em>Keywords</em></strong><em>: meat safety, assurance system, meat inspection, cultured meat.</em></p> Ivan Nastasijevic Slavica Vesković Milan Milijašević ##submission.copyrightStatement## 2020-12-18 2020-12-18 61 2 97 119 10.18485/meattech.2020.61.2.1 Health hazards associated with ready-to-eat-meat in Nigeria: A call for public concern and critical interventions <p>Scientific investigations on ready-to-eat meat (RTEM), popularly called Suya, sold in Nigeria are generating several public concerns due to microbial and chemical hazards associated with such products. This review evaluated the safety profile of Nigerian RTEM, with special focus on “<em>Suya</em>” as a potential source of microbial, heavy metal, polynuclear aromatic hydrocarbons (PAHs) food hazard. Assessments of outcomes of research articles on safety of RTEM published from 1984 to 2019 were carried out using electronic databases and key words. Research outcomes were categorized into six sections representing the six geopolitical zones (South-south, South-east, South-west, North-east, North-West and North-central) of Nigeria. Virtually all research findings in various zones revealed microbial, heavy metal or PAHs levels on RTEM were below acceptable standards. Unhygienic activities of most meat slaughterers (source of raw meat), processors (preparation and packaging of RTEM) and vendors (display and hawking process) were major contributing factors to microbial and chemical hazards. To this end, adequate safety and sanitary measures suggested and other essentials should be implemented by designated authorities and relevant stakeholders in ensuring the menace posed by unhygienic RTEM is curtailed drastically.&nbsp;</p> Earnest Oghenesuvwe Erhirhie Chuka Nwosu Tedwin Joseph O. Emudainohwo Chidimma Chukwunwejim Peter Eze Daniel Ajaghaku ##submission.copyrightStatement## 2020-12-18 2020-12-18 61 2 129 144 10.18485/meattech.2020.61.2.3 The application of FMEA analysis in the short cheese supply chain <p><strong><em>Abstract</em></strong></p> <p><em>The aim of this study was to apply Failure Mode and Effect Analysis (FMEA) methodology to determine the biological, chemical and physical failures that may occur during the farmhouse production of white brined cheese (short cheese supply chain) in the Republic of Serbia. For that purpose, the values for occurrence (O), severity (S) and detection (D) were determined. These estimated values were used to calculate risk priority number (RPN), for each potential failure. Very high values for RPN were determined for biological failures in short cheese supply chain. The highest values were determined for milking step, followed by cheese ripening step and transportation of cheese by personal vehicle. The main chemical risks associated with raw milk were the presence of aflatoxins and residues of veterinary medicines. Our results indicated that the greatest risks in short cheese supply chain can be attributed to biological and chemical failures, due to great severity and low level of detection of identified failures. The proposed corrective measures include different pre-requisite programs. Even the application of these measures will not result in great risk reduction, as the severity and detection will remain the</em> <em>same. </em><em>The lowest RPN values were obtained for physical failures, as </em><em>they are visible and therefore easier to detect. </em></p> Biljana Aleksić Ilija Đekić Jelena Miočinović Nurgin Memiši Nada Šmigić ##submission.copyrightStatement## 2020-12-21 2020-12-21 61 2 161 173 10.18485/meattech.2020.61.2.6