http://www.journalmeattechnology.com/index.php/meat_technology/issue/feed Scientific journal "Meat Technology" 2022-07-05T07:22:09+00:00 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/375 Evaluation of Chemical Analyses of Experimentally Prepared Fermented and Heat-Treated Sausages 2022-07-05T07:22:08+00:00 Eser İnce eserince.uludag@gmail.com Mukaddes Merve Efil efilvet@gmail.com Nesrin Özfiliz nesrin@uludag.edu.tr <p><em>Sausages are very open to adulteration because of its preparation procedures. The purpose of this study was to examine the chemical composition of the fermented and heat-treated sausages prepared experimentally with the addition of tissues and organ-containing products that are likely to be associated with adulterated meat products and to determine whether the chemical analyses provided adequate information about sausage composition. The fermented and heat-treated sausages prepared experimentally with the addition of tissues and organ-containing products (Head meat, Lung, Tongue, Liver, Trachea, Rumen, Spleen, Intestine, Mammary gland, Brain, Heart, Testis, Kidney and Esophagus) that are likely to be associated with adulteration in meat products and the fermented and heat-treated sausages not containing any organ additions were prepared according to Turkish Food Codex. The most remarkable result is that moisture, fat, crude ash, and total protein are not sufficient criteria to determine the quality of a product. As a result, hydroxyproline is an important criterion for the detection of collagen tissue and chemical analyzes should be supplemented by histological analyzes in studies to be performed thereafter.</em></p> 2022-06-30T07:16:17+00:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/362 Modelling and optimization of the quality indices for the production of ingredient-mix based dried chicken product (Chicken Kilishi) 2022-07-05T07:22:09+00:00 Mayowa Saheed Sanusi sanusi.ms@unilorin.edu.ng Musliu Sunmonu sunmonu.mo@unilorin.edu.ng Ahmed Abdulkareem amerinquest@gmail.com Abdulquadri Alaka abdulquadrialak@gmail.com <p><em>This study was designed to investigate, model and optimise the influence of cooking treatments (untreated, boiling and steaming), ingredient-mix infusion temperature </em>(30°C, 40°C and 50°C)<em> and infusion time </em>(5, 10 and 15 min)<em> on the quality indices of </em><em>ingredient-mix based dried chicken product </em>(Chicken <em>Kilishi</em>)<em> produced from chicken breast. </em><em>The quality indices </em>(<em>proximate composition and mineral contents) of the produced</em><em> Chicken Kilishi </em><em>were determined and analysed statistically using Taguchi design and Response Surface Methodology.</em> <em>The production of </em><em>chicken Kilishi </em><em>from untreated chicken breasts favours an increase in ash content, crude protein and zinc content, respectively. However, the</em><em> chicken Kilishi </em><em>produced from steaming treatment gives the highest fat content, carbohydrate and phosphorus content while the ones with boiling treatment increase the iron content but decrease the moisture content. The developed polynomial regression models for the quality indices were significant with R<sup>2</sup> and R<sup>2</sup><sub>adj</sub> that ranges from 0.88 to 1.00, respectively. </em><em>The optimum process conditions were attained when the chicken breasts were not treated and </em><em>ingredient-mix</em><em> infusion was done for 6 min at 41°C. </em></p> 2022-06-30T07:21:48+00:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/382 Influence of phytobiotics in feed on the cost-effectiveness of broiler production during fattening 2022-07-05T07:22:09+00:00 Jelena Janjić jeckobg@gmail.com Kristina Šević-Savić danisar3@gmail.com Radmila Marković danisar3@gmail.com Dragan Šefer danisar3@gmail.com Drago Nedić danisar3@gmail.com Spomenka Đurić danisar3@gmail.com Branislav Vejnović danisar3@gmail.com Milorad Mirilović danisar3@gmail.com <p>The aim of this study was to determine the effect of using phytobiotics in broiler feed on the economic efficiency&nbsp;parameters of fattening. The study was conducted on 240 broilers originating from a commercial incubator station, and the dietary trial&nbsp;was based on the group-control principle and lasted for 42 days (control group C — without the addition of phytogenic additives; experimental&nbsp;OI group&nbsp;— with the addition of phytogenic additive containing thymol and cinnamaldehyde, 100 g/t of food; experimental&nbsp;OII&nbsp;group&nbsp;— with the addition of phytogenic additive containing cumin, mint, cloves and anise, 150 g/t of food and; experimental&nbsp;OIII&nbsp;group&nbsp;— with the addition of phytogenic additive containing thymol, 750 g/t of food). The production&nbsp;results&nbsp;(body weight, average&nbsp;daily&nbsp;gain, feed conversion ratio) and economic efficiency parameters of broiler&nbsp;fattening were&nbsp;calculated for three&nbsp;intervals (1–10,&nbsp;1–20 and 1–42 days). All production results in each interval were significantly better (p&lt;0.01) in experimental broilers than in the&nbsp;control broilers. The best values of European factor of production efficiency and European broiler index were recorded in experimental&nbsp;groups that received feed with added phytobiotics (values were significantly higher, p&lt;0.01, than in the control broilers). Also, the&nbsp;results obtained were compared with standard values for COBB 500 hybrids. The values obtained in this research were significantly&nbsp;lower (p&lt;0.05) than standard values for Cobb 500. Analysing the data obtained from our study, the positive effects of including phytogenic&nbsp;additives in broiler&nbsp;feed mixtures&nbsp;were&nbsp;measured.</p> 2022-06-30T08:45:23+00:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/377 Quality and acceptance of ready-to-cook dishes prepared with fillet and belly flap area of hybrid sorubim 2022-07-05T07:22:09+00:00 Gustavo Graciano Fonseca gustavo@unak.is Angela Dulce Cavenaghi-Altemio angelaaltemio@ufgd.edu.br Dandrea Sakie Matsumori sakiematsumori@hotmail.com Jéssica Lima de Menezes eng.jessica.lima@gmail.com <p>Ready-to-cook dishes were prepared using the fillet and the belly flap area of hybrid sorubim. The chemical, microbiological and sensorial characteristics of the obtained products were evaluated. Four treatments were elaborated: (T1) fillet, tomato sauce and vegetables; (T2) fillet without tomato sauce; (T3) belly flap area added with tomato and vegetables and (T4) belly flap area without tomato sauce. After marinating by immersion using brine, they were placed in vacuum packages and cooked. Microbiological and proximate analysis presented results within the standards required by current legislation. Sensory analysis showed acceptance rates above 70%. The dishes prepared with fillet and belly flap area cuts added with tomato sauce and vegetables were the most accepted according to the sensory evaluation and purchase intention, with no difference between the types of cut. Therefore, the use of a less noble meat (belly flap area) is feasible in the elaboration of the ready-to-cook moqueca dishes.</p> 2022-06-30T08:50:10+00:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/378 Assesment of marketed table egg quality originating from different production system 2022-07-05T07:22:09+00:00 Nikola Čobanović cobanovic.nikola@vet.bg.ac.rs Nadja Todorović nadja.todorovic93@gmail.com Marija Kovandžić marija_kov@yahoo.com Ivan Vićić ivvi911@gmail.com Branko Suvajdžić brankos@vet.bg.ac.rs Nevena Grković nevena.ilic@vet.bg.ac.rs Nedjeljko Karabasil nedja@vet.bg.ac.rs <p>The present study evaluated the quality of marketed table eggs originating from the cage, barn, organic and free-range production system. Table eggs from free-range production system had the highest diameter, the lowest shape index and the highest frequency of normal-shaped table eggs. In addition, the lightest shell color was found in table eggs from free-range production system. The highest shell thickness was found in table eggs from cage production system, while the lowest shell thickness was found in table eggs from free-range production system. Table eggs from organic and free-range production systems had better internal quality and freshness (the lower albumen and yolk pH value, and a higher albumen and Haugh index) compared to table eggs from cage and barn production system. Compared to the other production systems, the best physical quality traits were recorded in table eggs from free-range production system (the highest egg weight, yolk weight and proportion and, but the lowest weight and proportion of shell and albumen). In addition, the lightest yolk colour was found in table eggs from organic production system. In conclusion, table eggs from organic and free-range production system are of better overall quality compared to those from cage and barn production system.</p> 2022-06-30T08:57:29+00:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/384 Food production and security in the area of Serbia: historical background and current situation 2022-07-05T07:22:09+00:00 Vesna Đorđević danisar3@gmail.com Milorad Mirilović danisar3@gmail.com Nenad Katanić danisar3@gmail.com Jelena Janjić danisar3@gmail.com Drago Nedić danisar3@gmail.com Danijela Šarčević danisar3@gmail.com Milan Ž. Baltić danisar3@gmail.com <p>Today’s civilization finds itself facing existential problems in the survival of life on planet Earth. The aim of this&nbsp;paper is to point out the importance of food production from the moment when humans became hunter-gatherers until today, when<br>there is talk about food security from the aspect of providing sufficient amounts of food for present and future generations. The paper&nbsp;presents the production of food in Serbia since the arrival of Slavic tribes on the Balkan Peninsula up to modern times. The paper also&nbsp;points to the historical development of food production and the necessity for socially responsible behaviour to preserve the resources&nbsp;we have for future generations.</p> 2022-06-30T09:41:08+00:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/385 Food allergens — food safety hazard 2022-07-05T07:22:09+00:00 Jovanka Popov-Raljić danisar3@gmail.com Milica Aleksić danisar3@gmail.com Vesna Janković vesna.jankovic@inmes.rs <p>Food allergens have appeared in the last two decades as a concealed form of threat which significantly endangers&nbsp;public health, and their labelling on food products, drinks, and non pre-packed gastro-products is clearly defined by legal regulations.&nbsp;Food allergy is a life-threatening chronic condition that substantially impairs quality of life. Food allergies constitute a significant&nbsp;public health problem that affects children and adults and is a considerable burden on health, medical systems and emerging economies.&nbsp;Appropriately&nbsp;managing food allergies&nbsp;has become an issue for the food industry because of the rising number of individuals&nbsp;with&nbsp;food allergies.</p> 2022-06-30T09:49:45+00:00 ##submission.copyrightStatement##