Vol 60 No 1 (2019): Meat Technology | Scientific journal "Meat Technology"

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Published: 2019-09-11

Full Issue

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Original scientific paper

Reduction of microbiota in marinated vacuum-packaged poultry breast fillets

Jelena Janjic, Jelena Ciric, Slaven Grbic, Marija Boskovic, Milica Glisic, Radmila Mitrovic, Milan Z Baltic, Adriana Radosavac

1-7
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Histamine in canned and smoked fishery products sold in Serbia

Stefan Simunovic, Sasa Jankovic, Tatjana Baltic, Dragica Nikolic, Jasna Djinovic-Stojanovic, Mirjana Lukic, Nenad Parunovic

8-16
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Effect of broiler slaughter weight on meat yield and quality

Aleksandra Nikolic, Milijana Babic, Jelena Jovanovic, Nikola Cobanovic, Ivana Brankovic-Lazic, Lazar Milojevic, Nenad Parunovic

17-23
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Application of histological and physicochemical analyses for evaluation of meat product - Cachir

Saliha Lakehal, Omar Bennoune, Ammar Ayachi

24-29
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Effect of frying on the fatty acid composition of silver carp and common carp

Vesna Djordjevic, Dejana Trbovic, Ivan Nastasijevic, Dragana Ljubojevic, Brankica Lakicevic, Aleksandra Nikolic

30-36
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Effect of incorporating orange maize flour into beef sausage and its associated quality attributes

Arthur Vera, Newlove A Afoakwah

44-55
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Review paper

Smoke and Smoked Fish Production

Daniela Belichovska, Katerina Belichovska, Zlatko Pejkovski

37-43
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Insects – a promising feed and food protein source?

Ksenija Nesic, Jutta Zagon

56-67
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