Plenary paper

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  Food safety and quality management system performances in Serbian meat industry

  Radomir Radovanović, Igor Tomašević

  1-12

  • pdf
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  Innovative approaches for assuring meat safety, quality and authenticity

  Alewijin Martin

  13

  • pdf
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  Modern approaches to enhancing beef quality

  Declan Troy

  15-21

  • pdf
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  Salt reduction in meat products – challenge for meat industry

  Slobodan Lilić, Vesna Matekalo-Sverak

  22-30

  • pdf
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  Remediation of by-products from slaughtered animals in regard to new regulations

  Đorđe Okanović, Milutin Ristić, Slavica Nikolić-Stajković

  31-38

  • pdf
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  The current status of the Montenegrin meat industry

  Aleksandara Martinović-Stjepanović, Milan Marković, Božidarka Marković

  39-46

  • pdf
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  Food safety and microbiological criteria

  Olivera Bunčić, Vera Katić

  47-51

  • pdf
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  Recent advances in understanding the virulence of enterohemorrhagic Escherichia coli in food

  Branko Velebit, Vlado Teodorović, Branka Borović

  52-59

  • pdf
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  Methicillin susceptible and resistant Staphylococcus aureus from farm to fork impact on food safety

  Alexandra Fetsch, Britta Kraushaar, Gladys Krause, Beatriz Guerra-Roman, Katja Alt, Jens Andre Hammerl, Annemarie Kasbohrer, Juliane Braeunig, Bernd Appel, Bernard Alois Tenhagen

  60-65

  • pdf
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  Pre-slaughter intervention by vaccination of cattle – new approach to reduce risk of meat contamination by foodborne pathogens, and consequently reduce incidence of human disease and economical burden

  Dragan Rogan, Susan Goebel, Louisa Zak, Maira Medellin-Pena

  66-73

  • pdf
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  The significance of rational use of drugs in veterinary medicine for food safety*

  Vitomir Ćupić, Silva Dobrić, Biljana Antonijević, Sanja Čelebićanin

  74-79

  • pdf
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  Chemical safety in meat industry

  Sabine Andree, Jira Wolfang, Fredi Shwagele, K.H. Schwind, Hubertus Wagner

  80-96

  • pdf
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  Fish meat quality and safety

  Zsuzanna Sandor, Zsuzanna Gy. Papp, Istvan Csengeri, Zsigmond Jeney

  97-105

  • pdf
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  Meat quality of fish farmed in polyculture in carp ponds in Republic of Serbia

  Miroslav Ćirković, Dejana Trbović, Dragana Ljubojević

  106-121

  • pdf
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  Rainbow trout (Oncorhynchus Mykiss) from aquaculture – meat quality and importance in the diet

  Danijela Vranić, Jasna Đinović-Stojanović, Aurelija Spirić

  122-133

  • pdf
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  Contribution to knowledge of major quality parameters of traditional (domestic) kulen

  Ilija Vuković, Snežana Saičić, Dragan Vasilev

  134-140

  • pdf
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  Some quality parameters of functional fermented, cooked and liver sausages

  Dragan Vasilev, Ilija Vuković, Snežana Saičić

  141-143

  • pdf
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  Nutrition and meat quality

  Milan Ž. Baltić, Radmila Marković, Vesna Đorđević

  154-159

  • pdf
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  Free systems of rearing of chickens and layer hens: quality of meat and eggs*

  Zlatica Pavlovski, Zdenka Škrbić, Miloš Lukić

  160-166

  • pdf
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  Comparative study of meat composition from various animal species

  Chernukha Irina

  167-171

  • pdf
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  Über die zartheit des fleisches – ein vergleich zwischen rind, schwein, geflügel und kaninchen

  Milan Ristić

  172-181

  • pdf
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  Welfare of slaughter animals and impact on meat quality

  Nedjeljko Karabasil, Mirjana Dimitrijević, Dragan Milićević

  182-186

  • pdf
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  Production and consumption of meat in Republic of Macedonia

  Jovan Ažderski, Zlatko Pejkovski, Marina Stojanova, Zlatko jakovljev, Tanja Angelovka, Goko Bunevski

  187-192

  • pdf
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  Risk assessment in traditional production of Herzegovina ham

  Dragan Brenjo, Bogoljub Antonić, Radoslav Grujić, Drago N. Nedić, Zoran Đerić

  193-202

  • pdf