Vol 63 No 2 (2022): Meat Technology | Scientific journal "Meat Technology"

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Published: 2022-11-30

Full Issue

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Original scientific paper

Flavour intensity and acceptability evaluation of smoked sausages

Apata Ebunoluwa Stenly, Heather Farell-Clarke, Meredith M. Lane, Paige Cappello, Ricky Hairston, Anjie McCroskey, Lisa Prybolsky, Jacob Schnitzler, Jay VanWinkle, Danika Miller, Bruce Armstrong

79-84
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Vacuum frying below the triple point of water (VFBTPW) of frozen unmarinated beef slices

Lemuel M. Diamante

85-95
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Goat meat consumption patterns and preferences in three provinces of Kabylia region in Algeria compared to other meat species: Results of an online survey

Melisa Lamri, Djamel Djenane, Mohammed Gagaoua

96-108
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Common pheasant as a biomonitoring tool for environmental cadmium levels in Serbia

Nikola Borjan, Zoran Petrović, Stefan Simunović, Dragica Nikolić-Perović, Brankica Lakićević, Danijela Vranić, Saša Janković

121-126
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Comparison of fatty acid content of cows milk consuming different grass diets

Nikola Ašanin, Dejana Trbović, Jelena Ćirić, Milan Ž. Baltić, Vesna Đorđević, Nenad Parunović, Snežana Bulajić

127-133
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Are egg classes enough, or do we need an egg quality index?

Marija Mitrović, Igor Tomašević, Ilija Đekić

134-141
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Review paper

A review of hyperspectral imaging in the quality evaluation of meat, fish, poultry and their products

Charan Adithya S.

109-120
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