Scientific journal "Meat Technology" http://www.journalmeattechnology.com/index.php/meat_technology <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> Institute of Meat Hygiene and Technology, Belgrade, Serbia en-US Scientific journal "Meat Technology" 2466-4812 Determining mandatory nutritional parameters for Iberian meat products using a new method based on near infra-red reflectance spectroscopy and data mining http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2019.60.2.1 <p><em>The new regulation about mandatory labelling on nutrition requires the declaration of specific parameters: protein, lipid, salt and carbohydrate contents. This study reports a fast, accurate method to determine the values of these mandatory nutritional parameters based on near infra-red reflectance spectroscopy (NIRs) technology and data mining techniques, used in an automatic way. For that, two batches of different Iberian pork meat products (dry-cured ham, dry-cured loin, dry-cured shoulder, dry-fermented Salchichón sausage, and dry-fermented Chorizo sausage were used. One batch of each product was used to train the method and the remaining batch was used for validation. To develop the method, prediction equations were obtained from the NIRs, while nutritional data for the training batches were obtained by applying data mining techniques, and the prediction equations were evaluated against the NIRs data from the validation batch. The prediction equations achieved from very good to excellent degrees of relationship (R &gt; 0.75) and accurate results (MAE &lt; 1, RMSEC &lt; 1, RMSEP &lt; 1) from the training batch. These prediction equations were corroborated using the validation batch, which showed very good to excellent correlation coefficients (R &gt; 0.75). This new method is rapid, as it takes around 10 minutes in comparison with traditional methods that take around 6 days.</em></p> Daniel Caballero Marija Asensio Carlos Fernández Noelia Martín Antonio Silva ##submission.copyrightStatement## 2019-12-30 2019-12-30 60 2 73 83 10.18485/meattech.2019.60.2.1 Evaluation of sensory and chemical parameters of fermented sausages http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2019.60.2.2 <p><em>Meat preservation became essential for transportation of meat for long distances without spoilage of texture, colour and nutritional value after the development and rapid growth of supermarkets. The most ancient methods of preserving meat are drying and fermentation of meat products. </em><em>Fermented sausage is mostly industrially produced, although not standardized, but it is acceptable to the majority of the population. In this study, the sensory proprieties and chemical characteristics of kulen, a type of dry fermented sausage, were examined. Two groups of kulen sausages had differing percentages of pork meat and sweet and cayenne pepper, while the amount of solid fat tissue and other ingredients added at manufacturing were the same. </em><em>The results obtained show the ingredients used might have an influence on kulen’s sensory properties, in this case especially on odour, taste, cross-section colour and overall acceptability average scores</em><em>. Chemical analyses showed that kulen group 1 had a higher protein content (24.52%) than kulen group 2, which contained 23.00% meat protein, while the content of collagen in the meat protein was 7.02% (group 1) and 9.16% (group 2). Moisture in all these kulen sausages was less than 35%, while the values of other parameters were similar between the two kulen groups.</em> <em>Therefore, the raw materials and the other ingredients used in the technological production of kulen fermented sausage can influence the final product quality.</em></p> Ivana Brankovic Lazic Jelena Jovanovic Stefan Simunovic Mladen Raseta Dejana Trbovic Tatjana Baltic Jelena Ciric ##submission.copyrightStatement## 2019-12-30 2019-12-30 60 2 84 90 10.18485/meattech.2019.60.2.2 Quality and labeling of meat preparations on Serbian market according to the new regulations http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2019.60.2.3 <p><em>&nbsp;In the paper are shown the results of chemical quality parameters of </em><em>meat preparations</em><em>, sampled on the domestic market, which were analyzed from the aspect of regulations that define the quality of meat products as well as product </em><em>labeling</em><em>. A total of 30 samples of meat preparations including Minced meat with ingredients, Ćevapčići, Pljeskavica, Barbecue meat, Fresh sausages, and fresh sausages under another name were investigated. </em><em>The highest percentage of non- compliant samples concerning meat protein content as well as the content of collagen in meat proteins&nbsp; were determined in Fresh sausages (33 %). </em><em>The highest percentage of the label non-compliances (60%) was concerning the missing nutritive declaration but also a huge problem seems to be inadequate specifying of proteins where 54 % of label errors &nbsp;referred to proteins</em><em> such as missing information about meat protein content, use of non-meat protein sources where it is not allowed and inapropriate protein content designation.</em> <em>&nbsp;Other errors were represented in a smaller extent and refer to improper designation of the product group and additives, as well as missing information about the producer.</em></p> Jelena Budincevic Zoltan Szabo Nedjeljko Karabasil Mirjana Dimitrijevic Dragan Vasilev ##submission.copyrightStatement## 2019-12-30 2019-12-30 60 2 91 96 10.18485/meattech.2019.60.2.3 Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2019.60.2.4 <p><em>Sterilization is a physical method of food preservation that, through high temperature over 100°C which destroys microorganisms and inactivates tissue enzymes. Safety and shelf-life of the canned liver pate (75 and 150 grams) is ensured with determined F<sub>o</sub> values ≥ 3. Commercial sterility was achieved, but treatment intensity was too high (F<sub>o</sub>=12,07-15,93 and F<sub>o</sub>=9,71-13,17) </em></p> <p><em>thus reduced the nutritional value of the food (C<sub>o</sub>=111-160 and C<sub>o</sub>=123-180). Based on the measurements, </em><em>under defined heat treatment conditions (20’ heating time and 121.1 ° C autoclave medium under 2.5 bar pressure followed by 20-25’ cooling time) it is suggested that effective sterilization should be reduced by 5 and 10 minutes, respectively. This way the safety of the product would not be compromised, negative impact of heat on the nutritional value would be reduced, whereby production efficiency would be increased and energy consumption would be reduced.</em></p> Mladen Raseta Ivana Brankovic Lazic Boris Mrdovic Branislav Baltic Becskei Zsolt Vesna Djordjevic ##submission.copyrightStatement## 2019-12-30 2019-12-30 60 2 97 105 10.18485/meattech.2019.60.2.4 Element contents in muscle tissue of Prussian carp from different lakes in an urban area http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2019.60.2.6 <p><em>The aim of this </em><em>study was to determine the content of some elements (Pb, Cd, Hg, Fe, Cu, Zn, As</em><em>) in muscle tissue of Prussian</em><em> carp (Carassius auratus gibelio) </em><em>from seven different lakes in the Belgrade region, Serbia. Concentrations of Pb, Hg and As in fish muscle tissues from all examined lakes were under the maximum residual levels prescribed by the European Union (EU) and the maximum allowed concentrations (MAC) for Serbia. In all investigated fish, levels of Cd exceeded maximum allowed concentrations (0.05 mg kg<sup>-1</sup>). Data on the finding of elements in fish speak concurrently about the safety of fish as food and are good indicators of environmental pollution.</em></p> Dragoljub Jovanovic Vlado Teodorovic Radmila Markovic Milena Krstic Jelena Ciric Branislav Baltic Milan Z Baltic Dragan Sefer ##submission.copyrightStatement## 2019-12-30 2019-12-30 60 2 121 127 10.18485/meattech.2019.60.2.6 Consumer attitude and quality assessment of cooked sausages in Serbia http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2019.60.2.7 <p><em>The aim of this </em><em>study was to determine consumer attitude and quality assessment of cooked sausages in Serbia. </em><em>An eleven question survey was developed on an online survey website to analyse </em><em>consumer attitude and quality assessment of cooked sausages. The questionnaire was completed by 1,959 respondents from October to December 2018. All participants were interviewed using a standardized questionnaire. The questions were related to consumption and preference for cooked sausages (hot dog, chicken frankfurters, Srpska sausages, Tirolska sausages, Pariska sausages, Ekstra sausages, Mortadella sausages and Šunkarica sausages). </em><em>The results show the majority of Serbian consumers consume chicken frankfurters about once a month or less and Šunkarica sausages about once a week or less (61.85% and 28.48%, respectively). Consumers tended to strongly agree that they consume cooked sausages on any day of the week. Generally, consumers believe there are significant differences in the quality of imported and domestic cooked sausages.</em></p> Vesna Djordjevic Tatjana Baltic Danijela Sarcevic Ivana Brankovic Lazic Jelena Ciric ##submission.copyrightStatement## 2019-12-30 2019-12-30 60 2 128 133 10.18485/meattech.2019.60.2.7 Biological hazards in the pork chain continuum: Risk mitigation strategy http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2019.60.2.5 <p><em>The volume of pork meat production is continuously growing in the EU over previous years due to lower food prices, higher number of reproduction sows and increased volume of pork exports to China. Consumer choices toward pork meat depend on culture, place of residence and social opportunities, as well as their perception regarding safety and quality of pork meat/meat products. The main biological hazards associated with pork meat/meat products important from the public health perspective are zoonotic food borne pathogens, bacteria and/or parasites, e.g. Salmonella spp., Yersinia enterocolitica, Listeria monocytogenes, Trichinella spp., Toxoplasma gondii and Verotoxin-producing Escherichia coli (VTEC), by decreasing order, including associated antimicrobial resistance (AMR). Pathways of infection and contamination of pork meat differ, taking into consideration the multiple entry routes for zoonotic biological hazards along the pork meat chain, from farm to the final product. Therefore, the defined level of safety of pork meat/meat products should be achieved by synergistic action of control measures effectively applied at different points along the pork meat chain and supported by the integrated risk-based food (meat) safety management system in major modules of the meat chain: pre-harvest (farm), harvest (slaughterhouse), post-harvest (meat processing, distribution, retail, consumers), as well as identification and traceability. The integrated meat safety management system should be based on good hygienic practices (GHP) and Hazard Analysis and Critical Control Points (HACCP) encompassing the science based hazard analysis and risk characterization, as well as identifying the most effective control options and risk mitigation strategies in the pork meat chain continuum.</em></p> Nikola Betic Ivana Brankovic Lazic Ivan Nastasijevic ##submission.copyrightStatement## 2019-12-30 2019-12-30 60 2 106 120 10.18485/meattech.2019.60.2.5 Food waste management – reducing and managing food waste in hospitality http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2019.60.2.8 <p><em>Food wastage occurs along the entire food chain, from field to table. As much as it is an ethical issue on one hand, it also leads to economic losses and has negative impacts on the environment. Food wastage is, therefore, a significant problem for modern society and the first step in solving it is to identify and understand the reasons for its emergence in each part of the food chain and specific sectors – in this case, the hospitality sector. In order to create practices and recommendations aimed primarily at preventing food wastage, food waste categorization and quantification is essential.</em> <em>This is not that simple, especially in the </em><em>hospitality secto<span style="font-style: normal !msorm;">r</span></em><em>, given the uneven production of food, and the specific and diverse ways of running a business in this sector.</em> <em>What is certain is that food waste management should be an integral part of management in the hospitality sector, primarily because an effective food safety management system is the starting point for implementing most of the practices that lead to both safe final product and reduction of food waste</em><em>.</em></p> <p>&nbsp;</p> Natasa Kilibarda Filip Djokovic Radmila Suzic ##submission.copyrightStatement## 2020-01-14 2020-01-14 60 2 134 142 10.18485/meattech.2019.60.2.8