http://www.journalmeattechnology.com/index.php/meat_technology/issue/feed Scientific journal "Meat Technology" 2021-12-16T12:45:35+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/2021.62.2.3 Histological and histochemical analysis of dry fermented sausage of kulen composition 2021-12-16T12:45:34+00:00 Vladimir Gajdov danisar3@gmail.com Anita Radovanović danisar3@gmail.com Tijana Lužajić-Božinovski danisar3@gmail.com Danica Marković danisar3@gmail.com Silvana Stajković danisar3@gmail.com Ivan Milošević danisar3@gmail.com <p>The application of histological methods in meat composition analysis and identification of prohibited tissues and&nbsp;organs added to meat and meat products is still in the research phase, although there have been some promising results. The aim of this&nbsp;work was to assess the possibility of using histological and histochemical methods for analysis of kulen composition. In this research,&nbsp;six samples of kulen were examined, one of which was produced in domestic conditions, while the rest were commercial products sampled&nbsp;from&nbsp;local markets. The samples were&nbsp;carried through&nbsp;classical histological preparation.&nbsp;The obtained slides were&nbsp;stained with&nbsp;haematoxylin/eosin,&nbsp;Masson-Goldner,&nbsp;toluidine blue and periodic acid-Schiff/alcian blue. The content of muscle, fat and connective&nbsp;tissue&nbsp;was evaluated using histomorphometric analysis. Histological analysis of kulen composition determined the presence&nbsp;of the&nbsp;following structures: muscle, adipose and connective tissues, blood vessels, glandular epithelium, peripheral nerve, cartilage and plant <br>tissue. The histomorphometric analysis showed that the kulen products contained on average 56±2.52% muscle tissue, 7.27±1.38%&nbsp;connective tissue and 19.82±3.24% adipose tissue. The results show that by applying histological methods it is possible to identify&nbsp;different permitted and prohibited animal tissues in kulen, and hence, it is possible to analyse the composition of kulen. It is also possible&nbsp;to confirm the presence&nbsp;of various plant tissues, but for their precise&nbsp;identification, additional histological methods are&nbsp;needed.</p> 2021-12-16T00:00:00+00:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.2.4 Chemical and sensory properties of household and industrially produced Bosnian sudzuk 2021-12-16T12:45:34+00:00 Suzana Jahić danisar3@gmail.com Sebila Rekanović danisar3@gmail.com <p>Sudzuk, a Bosnian dry fermented sausage, is traditionally made from beef, beef tallow, table salt, garlic and pepper.&nbsp;In this paper,&nbsp;the chemical and sensory properties&nbsp;of household- and industrially-produced<br>Bosnian sudzuk were&nbsp;investigated.&nbsp;The&nbsp;technological&nbsp;processes&nbsp;in both cases of preparation&nbsp;and production&nbsp;of sudzuk were&nbsp;carried out in a manner specific to the given&nbsp;product.&nbsp;Chemical analyses (moisture,<br>total ash, sodium chloride, total acids, fat, protein&nbsp;and pH) showed the different&nbsp;sudzuk produced&nbsp;by&nbsp;three&nbsp;households had some statistically significantly (p&lt;0.05) different&nbsp;parameters. Among&nbsp;the industrially produced&nbsp;sudzuk (from&nbsp;four&nbsp;different&nbsp;companies) the moisture&nbsp;content, total ash, sodium chloride, total acids, protein&nbsp;and pH were&nbsp;different&nbsp;(p&lt;0.05),&nbsp;while&nbsp;the&nbsp;fat content did not significantly differ between the producers&nbsp;(p&gt;0.05). Instrumental colour measurement&nbsp;indicated statistically&nbsp;significant&nbsp;differences&nbsp;(p&lt;0.05) for a* between the sudzuk produced&nbsp;in the households, for a* between those produced&nbsp;in industrialconditions, and for L* between the industrially produced sudzuk. No statistically significant difference (p&gt;0.05) was determined for&nbsp;b* between the sudzuk produced in households or between those produced in industrial conditions. In sensory evaluation, differences&nbsp;(p&lt;0.05) were found in the overall grades of the sudzuk produced by households, while the overall grades of the industrially produced<br>sudzuk did not statistically differ (p&gt;0.05).</p> 2021-12-16T00:00:00+00:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.2.5 Investigation of the physico-chemical and microstructure changes of beef meat during frozen storage at −23°C 2021-12-16T12:45:35+00:00 Saliha Lakehal danisar3@gmail.com Omar Bennoune danisar3@gmail.com Ammar Ayachi danisar3@gmail.com <p>Freezing beef meat is the most effective way to extend its storage life. However, there is little information about&nbsp;whether this practice alters the microstructure of beef and its effects on meat quality. For this reason, the object of our research was&nbsp;to determine the effect of frozen storage (one year at −23°C, with meat examined every two months) on physical, chemical and microstructural&nbsp;properties&nbsp;of beef in cuts of 20 Biceps femoris muscles. Significant physical changes were&nbsp;detected at different&nbsp;frozen&nbsp;storage&nbsp;durations,&nbsp;including increases&nbsp;in pH and yellowing (b*), as well as decreases&nbsp;in water activity,&nbsp;lightness (L*), and redness&nbsp;(a*).&nbsp;In&nbsp;terms&nbsp;of chemical characteristics, the protein&nbsp;solubility in the beef reduced,&nbsp;but lipid oxidation (TBARS) values considerably rose&nbsp;with&nbsp;frozen&nbsp;storage duration. The width of ice crystals in frozen<br>beef steadily increased&nbsp;as storage time was extended to 12 months,&nbsp;indicating&nbsp;structural changes in the frozen&nbsp;meat.</p> 2021-12-16T00:00:00+00:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.2.6 Development and characterization of low fat cooked yacare (Caiman yacare) meat sausages 2021-12-16T12:45:35+00:00 Angela Dulce Cavenaghi Altemio danisar3@gmail.com Kevylin dos Santos Pais danisar3@gmail.com Monique Mendes dos Santos danisar3@gmail.com Gustavo Graciano Fonseca danisar3@gmail.com <p>The limited consumption of yacare (Caiman yacare) is due to cultural and economic factors, beyond a limited&nbsp;availability of products based on this meat. Here cooked sausages were developed from yacare meat shavings and fat substitutes (inulin&nbsp;and soy protein),&nbsp;and characterize d.&nbsp;Moisture&nbsp;ranged from&nbsp;63.90% (T1) to 59.89% (T3), a decrease&nbsp;with the increase&nbsp;in the inulin&nbsp;content&nbsp;(T1 had the lowest, T3 the highest inulin content). The protein&nbsp;content decreased&nbsp;from&nbsp;27.67 (T1) to 25.32% (T3). The highest&nbsp;lipid&nbsp;content was 5.36% (T2) and the lowest 1.69% (T3). The ash content ranged from&nbsp;4.50 to 4.62%. The highest luminosity value&nbsp;was&nbsp;obtained&nbsp;for T2 (59.69) and the lowest for T3 (57.24). The highest average shear force&nbsp;(18.01 N) was obtained for T3. Good sensory&nbsp;characteristics&nbsp;were&nbsp;obtained for all treatments,<br>with acceptability indexes varying from&nbsp;68.67 to 87.11%.&nbsp;However,&nbsp;the highest&nbsp;purchase intention was declared by 72% of panelists who certainly or probably would purchase T1.</p> 2021-12-16T00:00:00+00:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.2.7 Serbian external quality assessment for Trichinella detection in meat in 2021 compared to 2017 2021-12-16T12:45:35+00:00 Saša Vasilev danisar3@gmail.com Ivana Mitić danisar3@gmail.com Natasa Ilić danisar3@gmail.com Ljiljana Sofronić-Milosavljević danisar3@gmail.com <p>In 2021, the Serbian National Reference Laboratory for Trichinellosis, Serbian Institute for the Application of&nbsp;Nuclear Energy, organized external quality assessment (EQA 2021) for the detection of Trichinella larvae presence in meat by the&nbsp;magnetic stirrer method (MSM). The aims of this study were to examine the performance of the accredited laboratories over time and&nbsp;to compare the participants’ performance. EQA 2021 was organized according to ISO 17043, and the test panel consisted of three meat&nbsp;balls, two of which were spiked with four Trichinella spiralis L1 larvae. Evaluation of the qualitative results showed that 90.91% (100%&nbsp;in 2017) of participants successfully passed the EQA. Quantitative evaluation showed that, on average, 71.59% (in 2017 only 60%)&nbsp;of the spiked Trichinella larvae were detected. This study enabled comparisons of laboratories over time (2017 and 2021) and across&nbsp;the country. The results obtained should serve as motivation for improvement of laboratory performance. All official laboratories with <br>accredited MSM for Trichinella detection should participate in an EQA every second year and all other laboratories that perform&nbsp;Trichinella testing should participate annually in EQAs organized at national level. Regular participation will bring improvement in&nbsp;sensitivity of the test method used and will promote the important one health concept.</p> 2021-12-16T00:00:00+00:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.2.8 Quantitative deposition of nutrients in dorsal muscle, adipose tissue and liver in common carp (Cyprinus carpio L.) in a semi-intensive farming system 2021-12-16T12:45:35+00:00 Dejana Trbović danisar3@gmail.com Ivana Živić danisar3@gmail.com Marko Stanković danisar3@gmail.com Vesna Đorđević danisar3@gmail.com Radivoj Petronijević danisar3@gmail.com Zoran Marković danisar3@gmail.com <p>Carp is the dominant species grown in Serbia and makes up over 80% of the total fish production. The aims of the&nbsp;present study were to analyze changes of protein, lipid, ash and moisture in dorsal muscle, adipose tissue and liver in common carp additionally&nbsp;fed complete pellets during four months in natural carp ponds. Twenty&nbsp;fish from&nbsp;four ponds were&nbsp;sampled. Analysis&nbsp;of&nbsp;variance&nbsp;showed&nbsp;that protein<br>content was the highest in dorsal muscle and adipose tissue and was the smallest in liver (P&nbsp;&lt;&nbsp;0.05).&nbsp;The percentage&nbsp;of&nbsp;protein&nbsp;was quite stable and reached&nbsp;a plateau value (18.42–19.49%) in dorsal muscle. Total<br>lipid content in common carp was&nbsp;the&nbsp;highest&nbsp;in liver (14.79–17.24%) and smaller in dorsal muscle (1.92–5.42%) (P&lt;0.05). More&nbsp;interested&nbsp;were&nbsp;how the fish mass increased&nbsp;during breeding. The proximate composition of fish tissues was expressed as absolute content by weight of each fish. Simple regression&nbsp;resulted in relationships between protein content (g/fish) and body weight (g) indicating strong association (r = 0.965). Simple regression&nbsp;resulted&nbsp;in not strong&nbsp;relationships&nbsp;between lipid content (g/fish) and body weight (g (r = 0.784). There&nbsp;was a strong&nbsp;relationship&nbsp;between&nbsp;moisture&nbsp;content (%) and lipid content (%) (r = 0.962). The protein&nbsp;content (g/fish) was strongly&nbsp;associated with body weight&nbsp;in&nbsp;dorsal&nbsp;muscle and adipose tissue since coefficients of regression&nbsp;were&nbsp;high (&gt;0.95), as were&nbsp;t-tests of significance (13.69, 18.04),&nbsp;and in&nbsp;the&nbsp;liver there&nbsp;was also an association since the coefficient of regression&nbsp;was 0.952 and the t-test was high (11.72).</p> 2021-12-16T00:00:00+00:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.2.1 How to increase your chances of publishing 2021-12-16T12:45:33+00:00 David L. Hopkins danisar3@gmail.com <p>Every scientist is required to publish their work, a process that gives creditability to their findings and provides a&nbsp;platform for the real-life application of the findings. Although the conduct of experiments is the core of much scientific work, there is&nbsp;sadly a percentage of studies that are based on flawed designs or written by authors who do not understand how to robustly analyse the&nbsp;data they generate. The consequence is that when they attempt to publish in reputable journals, they often have their papers rejected. In&nbsp;other cases, authors may fail to consider the scope of a target journal, their papers are poorly written, or not formatted according to the&nbsp;journal’s guidelines. These again lead to rejection. Overall, this presents a large cost to the research and development (R&amp;D) sector, as&nbsp;some work will never get published, and therefore, the investment has yielded zero returns. In addition, the time spent revising papers&nbsp;adds to the overall cost of undertaking R&amp;D. In many cases, better training can help to reduce these costs and significantly improve the&nbsp;scientific output of scientists. This paper is designed to help authors to improve their success rate when attempting to publish.</p> 2021-12-16T00:00:00+00:00 ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.2.2 Digital solutions for healthy eating 2021-12-16T12:45:34+00:00 Marina A. Nikitina danisar3@gmail.com Irina M. Chernukha danisar3@gmail.com Andrej B. Lisitsyn danisar3@gmail.com <p>This study presents a computer system used for assessment of a healthy diet. Based on mathematical models, the&nbsp;system provides a solution for the problem of structural-parametric diet optimization, adjusted for a variety of constraints and conditions,&nbsp;and produces&nbsp;the optimal solution for the given utility functions. The information basis of the system is a database containing&nbsp;nine&nbsp;independent tables. Each table contains 15 fields. The structured&nbsp;query language (SQL) is used. An&nbsp;aggregate&nbsp;algorithm for&nbsp;implementing&nbsp;the solution of healthy diet composition, containing four stages, with due consideration for a “human health passport”&nbsp;is&nbsp;described.&nbsp;At&nbsp;the first stage, based on anthropometric&nbsp;data and biomarkers (hemogram, acidity of gastrointestinal&nbsp;tract) of a person’s&nbsp;physiological&nbsp;state, the system generates a user model (“a human health passport”). The model considers the risk of disease and&nbsp;the&nbsp;gastrointestinal&nbsp;tract status. At&nbsp;the second stage, the system allows a choice of food products&nbsp;to be made, based upon the physiological&nbsp;state of a person and that proactively&nbsp;excludes undesirable food products,&nbsp;dishes, and culinary products.&nbsp;At&nbsp;the third&nbsp;stage,&nbsp;the&nbsp;developed&nbsp;diet is assessed, and the food nutrients (proteins,<br>fats, carbohydrates, vitamins, macro—and microelements)&nbsp;in the diet&nbsp;are&nbsp;analyzed and compared with the recommended norms for this particular person. At the fourth stage, the adequacy of the diet is assessed&nbsp;according to the quality function.</p> 2021-12-16T00:00:00+00:00 ##submission.copyrightStatement##