Original scientific paper

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  Comparative analysis of biofilms in the meat and poultry processing industry: taxonomy and interactions

  Yulia Yushina, Elena Zaiko, Andrey Mardanov, Yury Nikolaev, Evgeniy Gruzdev, Ekaterina Tikhonova, Anastasia Semenova, Anzhelika Makhova, Maria Grudistova, Dagmara Bataeva

  73-80

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  A non-destructive method for evaluating camel meat during freeze-thaw cycles using bio-impedance analysis

  Saliha Lakehal, Brahim Lakehal

  81-87

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  The effects of dry ageing period and subsequent culinary methods on the oral processing parameters of beef

  Ivana D. Tomašević, Igor Tomašević, Nedim Turković, Vesna Djordjević, Aristide Maggiolino, Volker Heinz, Ilija Djekić

  88-93

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  Assessment of Mercury contamination in liver and muscle tissue of mallards (Anas platyrhynchos) as bioindicators at three locations in Serbia

  Damjan Gavrilović, Nikola Borjan, Milenko Babić, Ognjen Krnjaja, Slobodan Dojčinović, Aleksandar Bajčić, Saša Janković

  94-101

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  Effect of seasoning solutions on the quality of deer meat

  Hiroko Seki

  102-112

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  Application of senduduk (Melastoma malabathricum) leaf powder as a natural antioxidant in beef sausages: role of particle size on product quality

  Suharyanto Suharyanto, Warnoto Warnoto, Rizky Aprilianti Ossa, Ade Yusnaini, Hajrawati Hajrawati

  113-123

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  Тhe effect of using different bamboo on the characteristics of sui wu’u (fermented meat of Bajawa, Nusa Tenggara Timur)

  Sulmiyati Sulmiyati, Gemini Ermiani Mercurina Malelak, Bastari Sabtu

  124-136

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