Vol 64 No 2 (2023): Meat Technology - Special Isssue | Scientific journal "Meat Technology"

Skip to main content Skip to main navigation menu Skip to site footer

Meat Technology — Special Issue 64/2 2023 is dedicated to 62nd International Meat Industry Conference - meatcon2023. On the topic „EXPLORING CURRENT CHALLENGES AND FUTURE PERSPECTIVES IN FOOD AND NUTRITION“ we published 99 scientific paper. Conference was held on Mt. Kopanik, October 1st–4th, 2023.

Published: 2023-11-03

Full Issue

pdf

Original scientific paper

What is meat in Serbia

Igor Tomašević, Vladimir Tomović, Nedjeljko Karabasil, Nino Terjung, Ilija Djekić, Vesna Djordjević

1-11
- pdf
Odors change visual attention. A case study with stawberry odor and differently flavoured yoghurts

Dorina Szakál, Abdul Hannan Bin Zulkarnain, Xu Cao, Attila Gere

17-24
- pdf
Nutritional and feeding strategies for controlling breast muscle myopathy occurrence in broiler chickens: a survey of the published literature

Angela Torcino, Gerolamo Xiccato, Massimiliano Petracci, Marija Bošković-Cabrol

30-35
- pdf
Is food oral processing a new meat quality dimension

Ilija Djekić

48-51
- pdf
Nutritional quality of selected Croatian traditional dry-fermented sausages

Ana Vulić, Nina Kudumija, Tina Lešić, Jelka Pleadin

52-57
- pdf
Effect of commercial starter culture on physicochemical properties and biogenic amine formation in traditional dry-fermented beef sausage

Predrag Ikonić, Tatjana Peulić, Marija Jokanović, Jovana Delić, Snežana Škaljac, Branislav Šojić, Ljubiša Šarić

63-68
- pdf
Polycyclic aromatic hydrocarbons (PAHs) in Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina

Munevera Begić, Selma Čorbo, Jasna Djinović-Stojanović, Saša Janković

69-74
- pdf
Detection of pathogenic Yersinia enterocolitica strains in pre-packed fresh pork minced meat – preliminary data

Sead Hadziabdic, Dörte Haase, Andrea Barac, Stefan Hertwig, Anja Buschulte

89-92
- pdf
Enhanced biosecurity measures may contribute to the reduction of Campylobacter incidence in slaughterhouses

Jelena Maletić, Jasna Kureljušić, Nenad Katanić

93-100
- pdf
Changes in bacterial status and aw values during the maturation of fermented sausages

Radmila Mitrović, Jelena Janjić, Vesna Janković, Brankica Lakićević, Lazar Milojević, Branko Velebit, Branislav Baltić

106-110
- pdf
Composition and diversity of microbial communities of industrial environment objects

Yuliya Yushina, Elena Zaiko, Anzhelika Makhova, Oxana Kuznetsova, Anastasia Semenova, Dagmara Bataeva, Maria Grudistova, Nasarbay Nasyrov

183-188
- pdf
Sensory quality, oxidative stability, textural and fatty acid profile of nitrite-reduced kulen fermented sausage during ripening

Stefan Simunović, Vesna Ž. Đorđević, Sara Simunović, Daniel Franco, Slaviša Stajić, Igor Tomašević

212-217
- pdf
Porosity and discontinuity of food can protective coatings - simple chemical tests and serious consideration

Zoran Petrović, Dragan Milićević, Saša Janković, Nikola Borjan, Danijela Vranić, Dejana Trbović

248-251
- pdf
Development of functional meat cutlets with improved nutritional value and antioxidant properties to correct the diet of patients with cardiovascular disease

Marietta А. Aslanova, Olga К. Derevitskaya, Andrey S. Dydykin, Anna L. Bero, Nataliya E. Soldatova

256-262
- pdf
Monitoring of sulfites in kebabs and grilled meat

Jasna Kureljušić, Nikola Nikola Rokvić, Marija Pavlović, Aleksandra Tasić, Jelena Maletić, Dragana Ljubojević-Pelić, Tanja Bijelić

263-266
- pdf
Qualimetric assessment as a tool of the quality and safety management system of meat products with undeclared components

Elizaveta Kryuchenko, Yulia Kuzlyakina, Valentina Zamula

267-272
- pdf
The influence of different gas mixtures on the shelf life of fresh beef

Milan Milijašević, Jelena Babić-Milijašević, Ivan Nastasijević, Slavica Vesković-Moračanin

281-284
- pdf
Detection of milk fat in dairy products – an alternative approach

Aleksandar Bajčić, Dejana Trbović, Dragan Vasilev, Vesna Đorđević, Ivana Branković-Lazić, Čaba Siladji, Radivoj Petronijević

285-288
- pdf
Fennel (Foeniculum vulgare) extracts as potential antioxidants in beef burgers

Milo Mujović, Branislav Šojić, Branimir Pavlić, Predrag Ikonić, Snežana Škaljac, Danijela Bursać Kovačević

289-292
- pdf
Evaluation of sensory characteristics of common carp reared in purified wastewater from a slaughterhouse

Miloš Pelić, Milica Živkov Baloš, Nikolina Novakov, Nikola Puvača, Jasna Kureljušić, Ana Gavrilović, Dragana Ljubojević Pelić

298-302
- pdf
Dietary fibre and carbohydrates in frozen vegetables

Dejana Trbović, Danijela Vranić, Vladimir Korićanac

303-306
- pdf
Evaluation of content and ratio of calcium and phosphorus in commercially available pet food for dogs and cats

Danijela Vranić, Vladimir Korićanac, Dejana Trbović, Dragan Milićević, Tamara Gerić, Jasna Djinović-Stojanović, Zoran Petrović

307-311
- pdf
Polycyclic aromatic hydrocarbons in dry fermented sausages from the Serbian market

Jasna Djinović-Stojanović, Danijela Vranić, Munevera Begić, Jelena Babić-Milijašević, Milan Milijašević, Srdjan Stefanović, Saša Janković

312-316
- pdf
Principal component analysis and cluster analysis for fatty acid assessment of backfat in three pig breeds

Irina Chernukha, Marina Nikitina, Elena Kotenkova, Liliya Fedulova

317-322
- pdf
Evaluation of the quality of minced meat and minced formed meat on the market of the Republic of Srpska

Biljana Pećanac, Bojan Golić, Dragan Knežević

323-328
- pdf
Investigation of the volume of fish production and catch in Serbia from 2012 to 2021

Branislav Baltić, Aksentijević Ksenija, Danica Bogunović, Marija Starčević, Radmila Mitrović, Boris Mrdović, Jelena Janjić

329-333
- pdf
The presence of nitrites and nitrates in various type of meat semi-products intended for grilling from the Serbian market

Vladimir Korićanac, Danijela Vranić, Dejana Trbović, Stefan Simunović, Sara Simunović

334-338
- pdf
Prevalence and main factors for Salmonella spreading in wild boars – a risk for food safety

Jelena Petrović, Jovan Mirčeta, Jasna Prodanov-Radulović

339-343
- pdf
Investigating the Influence of Rosehip Tea Marination on Lipid Oxidation in Turkey Breast Meat

Meltem Serdaroğlu, Özlem Yüncü-Boyacı, Merih Karaman, Hülya Serpil Kavuşan

344-349
- pdf
Changes of sensory attributes of carp steaks (Cyprinus carpio) packaged in vacuum and modified atmosphere

Jelena Babić-Milijašević, Milan Milijašević, Slobodan Lilić, Branka Borović, Jasna Djinović-Stojanović, Jelena Jovanović, Mirjana Lukić

350-353
- pdf
Innovative Coating Approach: Vacuum Impregnation with Chia Mucilage and Sage Infusion for Turkey Fillets

Elnaz Sharefiabada, Hulya Serpil Kavusan, Meltem Serdaroğlu

354-359
- pdf
Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life

Jelena Vranešević, Suzana Vidaković Knežević, Anja Novaković, Anđela Pavlović, Snežana Škaljac, Jasna Kureljušić, Dragan Vasilev

360-364
- pdf
Sodium chloride replacement with other chloride salts in chicken burgers

Branka Borović, Slobodan Lilić, Danijela Vranić, Dragan Milićević, Slavica Vesković-Moračanin, Jelena Babić-Milijašević, Tamara Gerić

369-371
- pdf
The effect of sample temperature on sensory quality of caseless sausages - cevap

Čaba Siladji, Vesna Djordjević, Volker Heinz, Nino Terjung, Franziska Witte, Igor Tomašević

372-376
- pdf
Distribution of pyrethroids and piperonyl butoxide in foods and feeds analysed with GC-MS/MS in 2022-2023

Nikola Borjan, Stefan Simunović, Srdjan Stefanović, Zoran Petrović, Jasna Djinović-Stojanović, Vedrana Jelušić, Saša Janković

377-381
- pdf
Effect of chokeberry (Aronia melanocarpa) extract on the sensory properties of raw cooked meat products (frankfurters)

Andrea Mesárošová, Marek Bobko, Lukáš Jurčaga, Alica Bobková, Katarína Poláková, Alžbeta Demianová, Miroslav Kročko, Judita Lidiková, Ondřej Bučko, Andrea Mendelová

382-386
- pdf
Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production

Miljana Krstić, Vesna Đorđević, Jelena Ćirić, Tatjana Baltić, Aleksandar Bajčić, Sara Simunović, Dejan Perić

387-391
- pdf
Fermented dry Sremska sausages made of pork meat from various breeds - chemical content and sensory properties

Nenad Parunović, Jelena Ćirić, Tatjana Baltić, Dejana Trbović, Nikola Betić, Čedomir Radović, Radomir Savić

392-396
- pdf
Reduction of eggshell microbial load of table eggs by ultra-violet treatment

Suzana Vidaković Knežević, Slobodan Knežević, Jelena Vranešević, Marko Pajić, Zoran Ružić, Sava Spiridonović, Mirjana Đukić Stojčić

397-400
- pdf
The effect of Swiss chard powder and starter cultures on color development and stability in dry cured pork loin

Aleksandra Silovska Nikolova, Zlatko Pejkovski, Daniela Belichovska, Katerina Belichovska

407-411
- pdf
Sensory and chemical characteristics of dry fermented sausages

Jelena Jovanović, Ivana Branković Lazić, Aleksandra Nikolić, Mladen Rašeta, Boris Mrdović, Tatjana Baltić, Jelena Babić Milijašević

412-415
- pdf
Physicochemical and sensory properties of pork liver pâté formulated with sunflower oleogel as fat substituent

Miloš Županjac, Predrag Ikonić, Branislav Šojić, Branislava Đermanović

416-421
- pdf
Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare’s milk

Aleksandra Nikolić, Jelena Jovanović, Vesna Djordjević, Dejana Trbović, Milijana Sinđić, Jelena Babić Milijašević

422-426
- pdf
Effects of replacing chicken meat with chicken liver on some quality characteristics of model system chicken meat emulsions

Berker Nacak

438-442
- pdf
Mitigating the allergenicity of lupin seeds through germination to enhance food safety

María López-Pedrouso, Ricard Bou, Ruben Domínguez, José Manuel Lorenzo

443-448
- pdf
Validation of LC-MS/MS for food colors in foodstuffs and household products

Danka Spirić, Srđan Stefanović, Čaba Silađi, Radivoj Petronijević, Tamara Gerić, Nikola Borjan, Silvana Stajković

449-452
- pdf
Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment

Mladen Rašeta, Ivana Branković-Lazić, Boris Mrdović, Stefan Simunović, Sara Simunović, Jelena Jovanović, Zsolt Becskei

453-459
- pdf
Microbiological status of minced meat at retail in Belgrade district

Nikola Betić, Ivana Branković Lazić, Lazar Milojević, Ivan Vićić, Nedjeljko Karabasil, Nenad Parunović, Vesna Đorđević

460-464
- pdf
Phosphate additives in meat products: analytical determination and interpretation of results

Radivoj Petronijević, Čaba Silađi, Danijela Vranić, Srđan Stefanović, Danka Spirić, Jelena Ćirić, Aleksandar Bajčić

465-469
- pdf
Performance evaluation of the ISO 18363-4:2021 method for quantitative determination of chloropropanediols and glycidol in fats and oils by GC-MS/MS

Srdjan Stefanović, Sasa Janković, Nikola Borjan, Stefan Simunović, Radivoj Petronijević, Dejana Trbović, Čaba Siladji

475-479
- pdf
Consumer attitudes and preferences toward traditional meat products in the autonomous province of Vojvodina

Tatjana Peulić, Predrag Ikonić, Jovana Delić, Bojana Kalenjuk Pivarski, Nikola Maravić, Aleksandar Marić, Aleksandra Novaković

480-484
- pdf
Indexing of fatty acids in raw turkey meat and products for their characterization in a healthy diet

Aleksandra Tasić, Ivan Pavlović, Tanja Bijelić, Jasna Kureljušić, Marija Pavlović, Milan Baltić

485-488
- pdf
Effects of different cooking methods of pork and beef on textural properties and sensory quality

Sara Simunović, Igor Tomašević, Vesna Đorđević, Tatjana Baltić, Jelena Ćirić, Stefan Simunović, Ilija Djekić

489-494
- pdf
Examination of the volume of meat production and the value of meat imports to Serbia from 2012 to 2021

Ivana Branković Lazić, Milan Ž. Baltić, Stefan Simunović, Jelena Ćirić, Tatjana Baltić, Jelena Jovanović, Vesna Ž. Đorđević

500-504
- pdf
Magnesium content in chicken meat - share in food intake

Saša Janković, Stefan Simunović, Srđan Stefanović, Zoran Petrović, Jasna Đinović-Stojanović, Sanin Tanković, Nikola Borjan

505-507
- pdf

Review paper

Characteristics of traditional guaranteed meat specialties in Slovakia

Miroslav Kročko, Viera Ducková, Marek Bobko

12-16
- pdf
Use of whole genome sequencing as routine typing method - improvements in the investigation of foodborne outbreaks of Listeria monocytogenes

Ariane Pietzka, Brankica Lakićević, Lazar Milojević, Werner Ruppitsch

25-29
- pdf
Overview of microplastics in the meat: occurrence, detection methods and health effects

Branko Velebit, Vesna Janković, Lazar Milojević, Tatjana Baltić, Jelena Ćirić

36-41
- pdf
(Mis)understandings in Research Methodology and Chemometrics in Meat Science

Predrag Putnik, Daniela Šojić Merkulov, Branimir Pavlić, Branko Velebit, Danijela Bursać Kovačević

42-47
- pdf
Essential oils as emerging ingredients in processing of minced meat products

Branislav Šojić, Branimir Pavlić, Milo Mujović, Predrag Ikonić, Snežana Škaljac

58-62
- pdf
Wooden breast, white striping and spaghetti meat: chemical composition, technological quality, microbiological profile and sensory attributes of broiler breasts

Marija Bošković Cabrol, Massimiliano Petracci, Angela Torcino

75-81
- pdf
Toxoplasma gondii infection in pigs in Serbia

Aleksandra Uzelac, Nikola Betić, Nedjeljko Karabasil, Vladimir Ćirković, Olgica Đurković-Đaković, Ivana Klun

82-88
- pdf
Challenges in agri-food chain: Biosensors in the meat production system

Ivan Nastasijević, Ivana Podunavac, Saša Janković, Radmila Mitrović, Vasa Radonić

101-105
- pdf
Agricultural waste: a source of bioactive compounds for potential application in meat products

Milica Glišić, Marija Bošković-Cabrol, Nikola Čobanović, Milan Ž. Baltić, Vladimir Drašković, Stevan Samardžić, Zoran Maksimović

116-121
- pdf
Zoonotic Potential of Eustrongylides spp. in Freshwater Fish Meat

Dragana Ljubojević-Pelić, Miloš Pelić, Nikolina Novakov, Milica Živkov Baloš, Vesna Đorđević

122-128
- pdf
Sustainable meat production

Nedjeljko Karabasil, Tamara Bošković, Nataša Kilibarda, Nikola Čobanović, Ivan Vićić, Mirjana Dimitrijević

133-135
- pdf
Viruses in shellfish - food safety risks

Mirjana Dimitrijević, Nevena Grković, Ivana Milošević, Nedjeljko Karabasil

136-139
- pdf
Perspectives in fat replacement in sausages

Dragan Vasilev, Branko Suvajdžić, Aleksandar Bajčić, Silvana Stajković

140-144
- pdf
Acute phase proteins as biomarkers of pre-slaughter stress in pigs

Silvana Stajković, Dragan Vasilev

145-148
- pdf
Major allergens – The big nine

Vesna V. Janković, Branko Velebit, Brankica Lakićević, Radmila Mitrović, Lazar Milojević

111-115
- pdf
Toxoplasma gondii – control measures for reducing risks in the pork production chain

Nikola Betić, Ivana Branković-Lazić, Nedjeljko Karabasil, Dragan Vasilev, Aleksandra Uzelac, Ivana Klun

129-132
- pdf
Non-thermal technologies for milk and dairy processing

Tijana Ledina, Jasna Đorđević, Marija Kovandžić, Snežana Bulajić

149-154
- pdf
Levels and accumulation of selected heavy metals in the One Health approach

Nevena Grković, Nikola Čobanović, Branko Suvajdžić, Dragoljub Jovanović, Mirjana Dimitrijević

155-159
- pdf
Horse carcass and meat quality – current knowledge and research gaps

Nikola Čobanović, Nevena Grković, Branko Suvajdžić, Ivan Vićić, Nedjeljko Karabasil

160-165
- pdf
Production and trade of milk and dairy products in Serbia

Jasna Đorđević, Tijana Ledina, Marija Kovandžić, Snežana Bulajić

166-170
- pdf
The nutritional profile and technological properties of rabbit meat

Branko Suvajdžić, Nikola Čobanović, Nevena Grković, Ivan Vićić, Dragan Vasilev

171-176
- pdf
Meat Matters: Tackling Food Loss and Waste in the Meat Sector

Nataša Kilibarda, Neđeljko Karabasil, Jelena Stojanović

177-182
- pdf
Nutritional approaches to enhance fatty acid composition of beef: A review

Mirjana Lukić, Sara Simunović, Stefan Simunović

189-193
- pdf
Anticoagulant rodenticides in game meat: a risk to human health

Vladimir Drašković, Milica Glišić, Ružica Cvetković, Radislava Teodorović, Ljiljana Janković, Milutin Đorđević

194-198
- pdf
Reviewing the current situation and opinions of the hepatitis E virus among natural reservoirs and through the food chain

Lazar Milojević, Branko Velebit, Nikola Betić

199-205
- pdf
Meat products and functional food

Slaviša Stajić, Nikola Stanišić, Vladimir Kurćubić

206-211
- pdf
Enrichment of table eggs with selenium through designed feed for laying hens

Dragan Šefer, Dejan Perić, Radmila Marković

218-221
- pdf
Live yeast cells in nutrition of monogastric animals

Radmila Marković, Dejan Perić, Svetlana Grdović, Dragoljub Jovanović, Dragan Šefer, Jelena Janjić, Željko Maksimović

222-226
- pdf
Effects of spent mushroom substrate on growth performance and meat characteristics of animals

Svetlana Grdović, Radmila Marković, Dejan Perić, Dragan Šefer

227-231
- pdf
Entomophagy – a novel option in animal and human nutrition

Ksenija Nešić, Radmila Marković, Dragan Šefer

231-236
- pdf
Yersinia enterocolitica and control measures for reducing risks in the pork production chain

Miloš Arsić, Ivan Vićić, Miloš Petrović, Marko Dmitrić, Nedjeljko Karabasil

237-241
- pdf
The One Health concept: a comprehensive approach to the function of a sustainable food system

Dragan Milićević, Radman Šelmić, Zoran Petrović

242-247
- pdf
Whole Genome Sequencing as the Ultimate Genomic Subtyping Tool for the Identification and Control of Listeria monocytogenes in the RTE Food Chain

Brankica Lakićević, Vesna Janković, Ariane Pietzka, Werner Ruppitsch

252-255
- pdf
Honeybee pollen as a bioindicator of contamination: An overview

Jelena Ćirić, Nils Haneklaus, Tatjana Baltić, Sara Simunović, Nenad Parunović, Dejana Trbović, Boris Mrdović

273-276
- pdf
Food loss and waste: a global problem

Slavica Vesković-Moračanin, Milan Milijašević, Branka Borović, Jasna Kureljušić

293-297
- pdf
Bioactive compounds in honey: A literature overview

Tatjana Baltić, Jelena Ćirić, Sara Simunović, Ivana Branković-Lazić, Vesna Đorđević, Nenad Parunović, Nenad Katanić

365-368
- pdf
Proteomics as an emerging tool in equine meat research: An overview

Antonella della Malva, Mohammed Gagaoua, Agostino Sevi, Marzia Albenzio

401-406
- pdf
Protein Oxidation in Meat Products: Exploring the Role of Natural Antioxidants in Preservation and Quality Enhancement

Meltem Serdaroğlu

427-431
- pdf
On-farm killing as a method to minimize pre-slaughter stress: a qualitative analysis from Switzerland

Lisa Märcz, Anna Francesca Corradini, Eugenio Demartini, Michael Gibbert

432-437
- pdf
Prevention of mycotoxins’ effects - from field to table

Dejan Perić, Radmila Marković, Stamen Radulović, Svetlana Grdović, Dragoljub Jovanović, Dragan Šefer

470-474
- pdf
Flexibility and amendments of the Codex Alimentarius aimed towards small food business entities

Boris Mrdovć, Branislav Baltić, Nikola Betić, Mladen Rašeta, Jelena Jovanović, Ivana Branković Lazić, Aleksandar Bajčić

495-499
- pdf
Microbial biofilms in a meat processing environment

Viera Ducková, Miroslav Kročko, Jana Tkáčová

508-512
- pdf
Tackling African Swine fever and highly pathogenic animal diseases for sustainable meat production and food security

Budimir Plavšić

513-524
- pdf
Reduction of salt content in meat products

Milenko Babić, Danijela Vranić, Branka Borović, Jelena Babić-Milijašević, Tamara Gerić, Slobodan Lilić

277-280
- pdf