http://www.journalmeattechnology.com/index.php/meat_technology/issue/feed Scientific journal "Meat Technology" 2020-07-20T14:08:36+02:00 Vesna Djordjevic, spec. meat.technology@inmes.rs Open Journal Systems <p style="text-align: justify;">Scientific journal „<strong>Meat Technology</strong>“ from 1960. that publishes results of basic and applied research in the field of biotechnical sciences i.e. the following subcategories: veterinary sciences, food engineering and biotecnology.</p> <p style="text-align: justify;">Journal „Meat Technology“ is indexed in following international indexes:</p> <p style="text-align: justify;">CABI Database - <a href="https://www.cabi.org/">www.cabi.org</a></p> <p style="text-align: justify;">DOAJ - <a href="https://doaj.org/">https://doaj.org</a></p> <p style="text-align: justify;">EBSCO publishing - <a href="https://www.ebsco.com/">www.ebsco.com</a></p> <p style="text-align: justify;">AGRIS Database - <a href="http://www.agris.fao.org/">www.agris.fao.org</a></p> <p style="text-align: justify;">FSTA (Food Science and Technology Abstract) - <a href="https://www.ifis.org/">www.ifis.org</a></p> <p style="text-align: justify;"><a href="https://www.ifocus.my/">www.ifocus.my Database</a></p> <p style="text-align: justify;">„<strong>Meat Technology</strong>“ is published two times per a year.</p> <p style="text-align: justify;">Founder and publisher is Institute of Meat Hygiene and Technology.</p> <p style="text-align: justify;">„<strong>Meat Technology</strong>“ is an open access journal. All articles can be downloaded free and used in accordance with Cretaive Commons Attribution 4.0 International (CC BY 4.0).&nbsp;</p> <p style="text-align: justify;">The Ministry of Science and Technological Development of the Republic of Serbia (no. 413-00-00461/2000-01) has defined this publication as of special scientific interest.</p> http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2020.61.1.3 Changes in the physicochemical and microbiological properties of pork and chicken meats at ambient storage condition 2020-07-20T14:08:35+02:00 Monica R. Manalo monicawin.manalo@gmail.com Alonzo A. Gabriel danijela.sarcevic@inmes.rs <p><em>Pork and chicken meat samples were collected from pre-selected slaughterhouses to characterize the pH, titratable acidity (%TA) and aerobic plate count (APC) from slaughter until end of shelf-life at ambient temperature (30±2ºC). Results showed that the population of microorganisms on meat samples increased over the storage time. On the other hand, pH and % TA were variable, showing no statistically significant changes throughout the storage period. Based on microbiological analysis, the shelf-life of pork and chicken meats ranged from 8 to 12 h and 3 to 6 h, respectively. Pearson correlation revealed there was no significant relationship between APC and pH of pork (r=-0.10, n=278, p&gt;0.05) or between APC and %TA of pork (r=0.053, n=278, p&gt;0.05). On the other hand, there was a weak negative relationship between APC and pH in chicken (r=-0.165, n=267, p&lt;0.005) and a positive relationship between APC and %TA (r=0.401, n=266, p&lt;0.005).&nbsp; This showed that pH cannot be used as a good indicator of meat spoilage. Furthermore, the differences between fresh and obviously spoiled meat samples, for both pH and %TA, were not great enough for practical use. </em></p> 2020-07-14T00:00:00+02:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2020.61.1.2 Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs 2020-07-20T14:08:35+02:00 Nenad Parunović danijela.sarcevic@inmes.rs Vesna Đorđević danijela.sarcevic@inmes.rs Čedomir Radović danijela.sarcevic@inmes.rs Radomir Savić danijela.sarcevic@inmes.rs Neđeljko Karabasil danijela.sarcevic@inmes.rs Dejana Trbović danijela.sarcevic@inmes.rs Jelena Ćirić danijela.sarcevic@inmes.rs <p><em>This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg<sup>-1</sup>, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg<sup>-1</sup>. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat. </em></p> 2020-07-14T13:18:27+02:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2020.61.1.4 Nutritional score of meat products at retail in Serbia 2020-07-20T14:08:35+02:00 Mladen Rašeta danijela.sarcevic@inmes.rs Ivana Branković Lazić danijela.sarcevic@inmes.rs Boris Mrdović danijela.sarcevic@inmes.rs Becskei Zsolt danijela.sarcevic@inmes.rs Mila Savić danijela.sarcevic@inmes.rs Mirjana Grubić danijela.sarcevic@inmes.rs Jelena Jovanović danijela.sarcevic@inmes.rs <p><em>Nutri-score is simplified front-of-pack nutrition labelling on packed food products, used in a broad international context to categorize food products into five colour/letter grades (best A to worst E) that reflect the foods’ nutritional quality. The labels serve as potential help for consumers to make healthier food choices and encourage food industries to improve the nutritional quality of the foods they produce. The aim of this study was to determine the nutritional scores and grades of meat products present on the Serbian retail market. Ultimately, this should point out to consumers the importance of proper nutrition and encourage the meat industry to adapt to new labelling requirements. During a two year period, 310 packaged locally-produced meat products were purchased at retail, graded according to the Nutri-score method and categorized into 13 ad hoc product groups. The results obtained showed that 82.5% of all examined meat products had nutritional scores that meant they were classified as unhealthy foods, while only 2.9% of meat products (these were fresh meat or minced meats) were classified as healthy foods. Of the total number of examined meat products, 41.5% were classified as grade E, 41% were classified as grade D, 13% received grade C, 1.6% received grade B, while only 2.9 % were classified as grade A. Sodium chloride was an especially burdensome parameter in 10 groups (77% of all products examined), while the presence of saturated fat was troublesome in 7 groups (54%) and high energy balance in 2 groups (15%). Serbian manufacturers are advised to implement new formulations and/or procedures in an effort to reduce these parameters in the meat products they produce.</em></p> <p>&nbsp;</p> 2020-07-14T13:32:31+02:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2020.61.1.5 Antioxidant activity of mushrooms in vitro and in frankfurters 2020-07-20T14:08:36+02:00 Saša Novaković sasa.novakovic@agrif.bg.ac.rs Ilija Đekić danijela.sarcevic@inmes.rs Anita Klaus danijela.sarcevic@inmes.rs Jovana Vunduk danijela.sarcevic@inmes.rs Vesna Đorđević danijela.sarcevic@inmes.rs Vladimir Tomović danijela.sarcevic@inmes.rs Branislav Šojić danijela.sarcevic@inmes.rs Sunčica Kocić-Tanaskov danijela.sarcevic@inmes.rs Igor Tomašević danijela.sarcevic@inmes.rs <p><em>The antioxidant properties of Boletus edulis, Cantharellus cibarius and Craterellus cornicupioides decoctions and the effect of mushroom addition on the total phenolic content and the degree of secondary oxidative changes on lipids in frankfurters was studied. Moderate antioxidant activity was obtained by DPPH assay when mushroom decoctions were tested in vitro. Using the conjugated diene method, moderate antioxidant activity was achieved with Boletus edulis and Craterellus cornicupioides decoction, while with Cantharellus cibarius decoction, antioxidant activity was low. Constant amounts of phenolic acid were obtained in frankfurters fortified with Boletus edulis, while lipid oxidation on each tested day was several times less than in the control group of frankfurters, throughout two months of refrigerated storage. Generally, these mushrooms could be used as natural antioxidants to interfere with the chemical deterioration of food products and specifically, to extend the shelf life of cooked pork sausages.</em></p> 2020-07-15T10:52:10+02:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2020.61.1.6 Risk assessment of toxic elements in acacia honey 2020-07-20T14:08:36+02:00 Jelena Ćirić jelena.ciric@inmes.rs Vesna Đorđević danijela.sarcevic@inmes.rs Dejana Trbović dejana.trbovic@inmes.rs Tatjana Baltić tatjana.baltic@inmes.rs Ivana Branković Lazić ivana.brankovic@inmes.rs Kazimir Matović danijela.sarcevic@inmes.rs Saša Janković sasa.jankovic@inmes.rs Nenad Parunović nenad.parunovic@inmes.rs <p>The element concentrations (As, Cu, Zn, Fe, Cd and Pb) of 25 acacia honeys from Serbia were analysed using&nbsp;inductively coupled plasma mass spectrometry (ICP-MS). Concerning the toxic element concentrations, all tested honeys met Serbian&nbsp;legislation. Zinc was the major element, ranging between 0.37 mg kg&nbsp;−1&nbsp;and 3.95 mg kg. Positive and significant correlations were&nbsp;found between Fe and Cu (r=0.567). This study showed the Serbian honey examined was good quality and met safety criteria concerning&nbsp;concentrations of As,&nbsp;Cu, Zn, Fe, Cd and Pb.&nbsp;<br><br></p> 2020-07-15T11:06:46+02:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2020.61.1.7 Control of nutritive allergens in a hospitality kitchen 2020-07-20T14:08:36+02:00 Milica Aleksić milica.aleksic75@gmail.com Jovanka Popov-Raljić danijela.sarcevic@inmes.rs Vesna Đorđević danijela.sarcevic@inmes.rs Mladen Rašeta mladen.raseta@inmes.rs Mirjana Lukić mirjana.lukic@inmes.rs Danka Spirić danka.spiric@inmes.rs Vesna Janković vesna.jankovic@inmes.rs <p><em>Provision of hospitality services is a complex operation from the aspect of safety of employees and consumers, which makes necessary the introduction of </em><em>the</em><em> safety system, hazard analysis of critical control points (HACCP). In order to get a safe gastronomic product in terms of nutritive allergens, in addition to analysis of ingredients and finished product, validated cleaning protocols in hospitality kitchens are required as a prerequisite for successful risk management and hazard analysis for allergens. The application of regular allergen control enables food business operators to implement appropriate cleaning and sanitation protocols to reduce the risk of cross-contamination with allergens. The aim of this study was to highlight the significance of applying validated regimes for cleaning and control finished product, in order to define control measurements </em><em>for</em><em> the presence of nutritive allergens. This contributes to good hygienic practice (GHP) and good manufacturing practice (GMP) in hospitality facilities.</em></p> 2020-07-15T11:28:31+02:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2020.61.1.8 Assuring good food handling practices in hospitality, financial costs and employees’ attitudes: A case study from Serbia 2020-07-20T14:08:36+02:00 Dušan Borovčanin danijela.sarcevic@inmes.rs Nataša Kilibarda n.kilibarda@singidunum.ac.rs <p><em>Foodborne diseases are a major threat in the hospitality and foodservice industry. Foodborne incidents registered away from home make up the majority of cases registered in different areas of the world. Since hotels, restaurants and other foodservice establishments are a last line of defence before the food reaches the consumer, the importance of food safety systems in these businesses is vital. </em><em>Especially</em><em> in hospitality, </em><em>successful implementation and efficient application of the HACCP system largely depends on education and motivation of employees who manipulate food.</em> <em>This case study analysed the attitudes of managers and employees in charge of Food &amp; Beverage operations in a corporate luxury hotel in Belgrade. The study showed, on average, the positive attitude of managers and employees towards the issues of food safety and their responsibility in its assurance. Moreover, employees demonstrated a generally high level of satisfaction with their work environment and work conditions and a moderate interest in education and training related to food safety. However, although a </em><em>HACCP system was documented, the documentation was not systematized and verification of the system was not conducted as planned</em><em>. </em><em>Finally, there was no budget defined for food safety related issues such as education and training and external consultations. It is argued that financial costs of food safety, especially those related to education and training, should not be a cause for concern for hotel managers, since evidence from this research suggests they are not significantly impacting the overall food and beverage expenses. </em></p> 2020-07-15T11:38:13+02:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2020.61.1.1 Current status of mycotoxin contamination of food and feeds and associated public health risk in Serbia 2020-07-20T14:08:35+02:00 Dragan Milićević dragan.milicevic@inmes.rs Božidar Udovički danijela.sarcevic@inmes.rs Zoran Petrović zoran.petrovic@inmes.rs Saša Janković sasa.jankovic@inmes.rs Stamen Radulović danijela.sarcevic@inmes.rs Mirjana Gurinović danijela.sarcevic@inmes.rs Andreja Rajković danijela.sarcevic@inmes.rs <p><em>Mycotoxins are chemical hazards of microbiological origin, produced mainly by filamentous fungi during their secondary metabolism. The role of mycotoxins has been recognized in the aetiology of a number of diseases, particularly cancers that belong to non-communicable diseases (NCDs). The NCDs have a leading and growing contribution to preventable deaths and disability across the globe. The NCDs are known as chronic diseases, tend to be of long duration and are the result of a combination of genetic, physiological, environmental and behavioural factors. Following the increased interest in health effects caused by synergisms between natural and synthetic contaminants along the food chain, mycotoxin contamination will continue to be an area of concern for producers, manufacturers, regulatory agencies, researchers and consumers in the future. Considering that their presence in food depends strongly on climatic conditions, in Serbia, recent drought and then flooding confirmed that mycotoxins are one of the foodborne hazards most susceptible to climate change. In this article, we review key aspects of mycotoxin contamination of the food supply chain and attempt to highlight the latest trends and projections for mycotoxin reduction from a Serbian perspective.</em></p> 2020-07-14T00:00:00+02:00 ##submission.copyrightStatement##