Vol 50 No 1-2 (2009): Tehnologija mesa 50 (1-2) 2009 - Međunarodno 55. savetovanje industrije mesa, Tara 15-17. jun 2009

Published: 2009-06-25

Full Issue

Plenary paper

NOVEL FOOD SAFETY CONCEPTS FOR SAFE FOOD: CASE MEAT PROCESSING INDUSTRY

Peter Raspor, Mojca Jevšnik

1-10
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TRACKING AND TRACING IN THE MEAT AREA

Fredi Schwegele, Sabine Andree

11-20
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STATE-OF-THE- ART OF THE INVESTIGATIONS IN THE FIELD OF QUALITY AND SAFETY CONTROL OF MEAT RAW MATERIALS AND MEAT PRODUCTS IN RUSSIA

Andrej Lisitsyn

21-27
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MEAT AND MEAT PRODUCTS – HAZARDS AND RISK - NORWEGIAN STRATEGIES AND EXPERIENCES*

Ole Alvseike

28-30
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PROCEDURES IN IMPROVEMENT OF THE CONTROL OF THE QUALITY OF MEAT PRODUCTS – CONSUMER PROTECTION STRATEGY

Vesna Matekalo-Sverak, Lazar Turubatović, Radivoj Petronijević

31-36
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NEW TECHNOLOGIES IN SLAUGHTERING, PRE-CUTTING AND CUTTING – INFLUENCE ON SAFETY AND QUALITY OF MEAT

Klaus Troeger

37-42
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CAUSE AND POSSIBLE WAYS TO ELIMINATE BOAR TAINT IN PORK

Galia Zamaratskaia

43-47
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HIGH-PRESSURE TREATMENT OF MEAT PRODUCTS

Irina Dederer

48-53
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FAST DRYING OF DRY-CURED MEAT PRODUCTS: QUICK-DRY-SLICE (QDS) PROCESS TECHNOLOGY

J. Compasada, J. Arnau, Garriga Margarita, G. Ferrini, Marta Xargayó, Monserrat Corominas, P. Gou, L. Freixanet, J. Lagares, J. M. Monfort

54-59
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THE MICROBIOLOGICAL ECOSYSTEM OF TRADITIONAL FERMENTED SAUSAGES IN SERBIA – POSSIBILITY TO CREATE OUR OWN STARTER CULTURES

Slavica Vesković-Moračanin, Dragojlo Obradović

60-67
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NEKI PARAMETRI KVALITETA I NUTRITIVNA VREDNOST FUNKCIONALNIH FERMENTISANIH KOBASICA

Ilija Vuković, Snežana Saičić, Dragan Vasilev, Miodrag Tubić, Nađa Vasiljević, Mirjana Milanović-Stevanović

68-74
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INTEGRATED MONITORING OF ZOONOTIC FOODBORNE PATHOGENS IN THE MEAT CHAIN

Ivan Nastasijevic

75-89
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COCCIDIOSIS IN POULTRY INDUSTRY

Slobodan Lilić, Tamara Ilić, Sanda Dimitrijević

90-98
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MYCOTOXINS IN THE FOOD CHAIN – OLD PROBLEMS AND NEW SOLUTIONS

Dragan Milićević

99-111
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PREVALENCE AND RESISTANCE AGAINST DIFFERENT ANTIMICROBIAL COMPOUNDS OF Campylobacter spp. IN/FROM RETAIL POULTRY MEAT

Sonja Smole-Možina, Marija Kurinčić, Simona Uršić, Višnja Katalinić

112-120
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PARAMETRI I KRITERIJUMI ZA OCENU KVALITETA POLUTKI I MESA SVINJA

Ljiljana Petrović, Vladimir Tomović, Natalija Džinić, Tatjana Tasić, Predrag Ikonić

121-139
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SUSTAINABILITY OF FOOD PRODUCTION CHAIN

Đorđe Okanović, Jasna Mastilović, Milutin Ristć

140-147
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THE MEANING OF SENSORY EVALUATION AS A CRITERION FOR MEAT QUALITY - A COMPARISON OF DIFFERENT MEAT (PRODUCTS)

Milan Ristić

148-158
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ELECTRONIC NOSE SENSORY SYSTEMS FOR MEAT QUALITY CONTROL

Irina Chernukha

159-165
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Činioci od značaja za održivost ribe i odabranih proizvoda od ribe u prometu

Milan Ž. Baltić, Nataša Kilibarda, Mirjana Dimitrijević

166-176
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