Vol 62 No 1 (2021): Meat Technology | Scientific journal "Meat Technology"

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Published: 2021-07-30

Full Issue

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Original scientific paper

Meat quality parameters of wild boar and commercial pig breeds

Snežana Ivanović, Marija Pavlović, Ivan Pavlović, Božidar Savić, Ksenija Nešić, Radmila Mitrović, Branislav Baltić

1-13
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Rheological, sensorial, and textural properties of ingredient-mix based dried beef product (Kilishi)

Marcquin C. Iheagwara, Thomas M. Okonkwo, Chigozie E. Ofoedu, Ivan Shorstkii, Charles Odilichukwu R. Okpala

14-26
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Estimation of fat content in fermented sausages by means of Computer Vision System (CVS)

Stefan Simunović, Sara Rajić, Vesna Đorđević, Vladimir Tomović, Dragan Vujadinović, Ilija Đekić, Igor Tomašević

27-32
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Towards delineating butchers’ knowledge base, challenges encountered, and enhancement prospects of meat inspection processes: A cattle slaughterhouse case analysis

Charles Odilichukwu R. Okpala, Obichukwu C. Nwobi, Małgorzata Korzeniowska

41-56
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The capacities of laboratories in Serbia for testing meat quality and safety

Nataša Kilibarda

57-68
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The importance of traditional food quality — the viewpoint of the tourism

Miloš Zrnić, Ivana Brdar, Nataša Kilibarda

69-76
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Cook slow, eat fine — consumer attitudes on food quality in new gastronomic trends

Ivana Brdar

77-88
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Brief of preliminary paper

Dietary salt/sodium intake through consumption of animal origin foodstuffs available on the Serbian market

Tamara Gerić, Slobodan Lilić, Jelena Babić-Milijašević, Danijela Vranić, Jelena Jovanović, Tatjana Baltić, Branka Borović

33-40
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