Scientific journal "Meat Technology"

Possibility of extending shelf life of cevapcici

Daniela Belichovska — 2025-06-06

The of cevapcici in which chemical additives were substituted with biopreservatives was examined. Bioprotective culture B-2 SafePro (Lactobacillus sakei) in freeze-dried form and the herb mixture, Oregano Plus, composed of oregano (Origanum vulgare L. ssp. Viridis) and savory (Satureja montana L.), were used. Three types of cevapcici were produced: with B-2 SafePro (control); with Oregano Plus, and; with both B-2 SafePro and Oregano Plus. pH, grilling weight loss, chemical composition, sensory characteristics, thibarbituric acid reductive substances (TBARS), and microbiological profile were investigated in all cevapcici treatments. The pH decreased in all treatments after 7 days’ storage at 0–4℃. Cevapcici with B-2 SafePro had a significantly (P<0.05) lower pH than the other two treatments after cold storage. A statistically significant negative correlation between pH and grilling weight loss of cevapcici was found (P<0.01). Consequently, the highest weight loss during grilling was found in cevapcici that contained B-2 SafePro. Products that contained both B-2 SafePro and Oregano Plus had the most acceptable sensory attributes three days after production. However, in cevapcici with B-2 SafePro (compared with the other two products), all sensory properties were significantly (P<0.05) better seven days after production. After frozen storage, significantly (P<0.05) lower TBA-numbers in the cevapcici with Oregano Plus indicate that this herb mixture has evident antioxidative effects. Products with B-2 SafePro had the highest total bacteria count, as a result of intensive growth and development the L. sakei. After 7 days’ storage at 0–4℃, the most expressive effect against Enterobacteriaceae was detected in cevapcici with Oregano Plus compared with the other two producs. Generally, it can be concluded that the addition of the oregano and savory mixture results in cevapcici that are microbiologically safe and have extended shelf life.

Validation of pasteurization of finely chopped, cooked sausages with a small diameter

Mladen Rašeta — 2025-05-29

Pasteurization is a physical food preservation technique that effectively destroys microorganisms and inactivates tissue enzymes by applying moderate temperatures below 100°C. The safety and shelf-life of finely ground sausages, which are packaged in polyamide casings diameter 50 mm, weighing 220 grams, and produced by a food business operator, are ensured through pasteurization which lasted a total of 47 minutes. The standard pasteurization was performed in chamber at 80°C, in a saturated steam environment. Following this, the sausages underwent a cooling phase lasting 25 minutes in the same chamber immediately after the termination of pasteurization. During the pasteurization at 80℃ and the cooling thereafter, pasteurization values (Pv) were ascertained in the thermal center of the sausages (thermocouple channels 2, 4, 5, 7, 8, 10, and 11), and ranged from 61.45 min (channel 10) to 81.07 min (channel 8). By achieving these Pv values, the temperature of 74°C in the thermal center of the cooked sausages was validated as adequate for ensuring the safety of the sausage product under the already-defined conditions of the cold chain storage.

Detection of Campylobacter spp. and Hygiene Indicators along the Poultry Slaughter Line

Katarina Pavićević — 2025-06-06

Campylobacter spp., a leading cause of foodborne disease, is closely associated with poultry meat. The slaughter line process involves numerous steps, which can contribute to cross-contamination with microorganisms. Our study aimed to assess the hygiene of the poultry slaughter process by determining levels of Campylobacter spp. and other relevant bacterial indicators of fecal contamination. Research was conducted in a medium-capacity poultry slaughter facility where most steps are automated. Sampling included broilers from two farms. Neck skin samples were collected for Campylobacter spp. analysis after both the defeathering and cooling processes. Additionally, swab samples for microbiological examination were taken from surfaces of both the defeathering machine and a meat-cutting table. Standard ISO methods were followed for quantitative microbiological analysis. The findings of Campylobacter spp. in neck skin and on surfaces that contact the carcasses were confirmed by PCR. Our findings reveal a strong correlation between the Campylobacter spp. counts on the neck skin and the levels of this pathogen detected on the tested surfaces. Furthermore, the aerobic bacteria count on the surfaces corresponds to both the Enterobacteriaceae count and the Escherichia coli count. A high degree of contamination with Campylobacter spp. (mean count in neck skin after cooling >3 log₁₀ CFU/cm²) and fecal contaminants (Enterobacteriaceae and E. coli) was detected in the examined poultry slaughterhouse. Therefore, the rules of good hygiene practice and hazard analysis and critical control point (HACCP) principles need to be reinforced in the facility with the aim of improving slaughter hygiene and product safety. The food business operator should review their food safety system, implement stricter hygiene measures in the facility, check the suppliers (farms and carriers) and apply good hygiene practices and biosecurity measures.

Metal bioaccumulation in fish species from the Danube River in Serbia and evaluation of possible health risks

Marija Starčević — 2025-06-06

The aim of the present study was to assess the content of metals in fish meat and to evaluate possible health risks from dietary consumption of fish caught from the Danube River in Serbia in the past fifteen years. Therefore, the metal pollution index (MPI) and the following health risk indexes were calculated: estimated daily intake (EDI), estimated weekly intake (EWI), % of provisional tolerable weekly intake (% PTWI), target hazard quotient (THQ), hazard index (HI), and target cancer risk (TR). Levels of Cd in common carp and Wels catfish from 2011 to 2013 and in silver carp in 2021 exceeded maximum allowed concentrations in fish meat. Wels catfish contained higher contents of Hg from 2011 to 2013 and Pb in 2010 than prescribed by the national regulation. Moreover, MPIs determined for common carp, Wels catfish, and barbel gradually decreased during the observed period, except for silver carp where a slight increasing trend was observed. The HI was higher than 1 in almost all studies, and exceeded maximum allowed levels prescribed by international and national regulations. In all presented studies, TR was lower than the acceptable lifetime risk (ARL) of 10^-4, except for As in common carp caught in Zemun and Grocka during 2013 when an unacceptable carcinogenic risk (> 10^-4) was detected (1.10 x10^-4 and 1.43 x10^-4, respectively). It is necessary to implement regular monitoring of metal levels in fish from the Danube River in order to preserve human and environmental health.

Assessing the carbon footprint of cheese production: A study on mass and nutritional indicators

Ilija Đekić — 2025-06-06

Cheese production involves various processes, with milk production contributing over 85% of the overall environmental impact. This study used a simplified life cycle assessment to estimate the carbon footprint of 13 cheese varieties based on milk quantity (1 L of raw cow milk emits 1 kg CO_2e). Results were presented in relation to cheese mass and nutritional values (protein, fat, energy). Related to cheese mass, Parmesan had the highest carbon footprint (16.40 kg CO_2e/kg), which correlated to milk quantity. However, when nutritional values were used as functional units, ricotta showed the highest carbon footprint for protein (88.62 kg CO_2e/kg), and cottage cheese for fat (157.18 kg CO_2e/kg) and energy (1.48 kg CO_2e/1000 kJ). Spearman correlation coefficients for carbon footprint confirmed the correlations between the nutritional values (p<0.05), but no correlation was found between carbon footprint and cheese mass (p>0.05). Promoting nutritional values as functional units could encourage consumer alignment of dietary choices with sustainability goals.

Does Serbia need mobile slaughterhouses?

Milan Ž. Baltić — 2025-06-06

Mobile slaughterhouses were first mentioned in 1960 and were used to process the carcasses of hunted deer. Today, the use of these facilities for slaughtering animals, processing carcasses and cooling meat is primarily for the slaughter of farm animals (dairy cows) that have difficulty moving and cannot tolerate long transport durations. These mobile units are also used nowadays for the slaughter of lambs (prior to weaning) that are not used to drinking water, and when the transport is longer than 10 hours. Most often, the use of mobile slaughterhouses is related to the well-being of animals, i.e., to mitigating the numerous stressful situations that animals go through from their place of residence to the stunning box. However, meat quality is also a factor in the use of these slaughterhouses. Consumers who are particularly interested in animal welfare are ready to pay a higher price for meat obtained from animals that are exposed to less stress (which typically arises from long transport, lack of food and water, overcrowded vehicles or weather conditions). The other main advantage of mobile slaughterhouses is, in addition to reducing the length of transport, the forging of direct connections between breeders and slaughterhouses (no intermediaries, buyers). This is of particular importance for the mountainous areas of Serbia, where small ruminants are mostly raised in peasant households with a small number of animals. The use of mobile slaughterhouses would reduce the number of animals slaughtered by households (small ruminants, piglets) outside veterinary supervision. For the application of mobile slaughterhouses, a good knowledge of the raw material base (species and number of animals, volume of animal feed production), demographic data, roads, energy, water resources, etc., is necessary. Mobile slaughterhouses must meet all the operating conditions that apply to stationary slaughterhouses.

Determination and implementation of traceability tools for the meat and meat products supply chain to promote consumer awareness and public confidence

Sadegh Cheraghi Saray — 2025-06-06

Governments have focused on the design of tracking systems due to concerns about the security of imported foods and prevention of zoonotic diseases. The required infrastructure, data collection methods, and health benefits and components achieved through the implementation of traceability at the international level were reviewed and reported in the present study. The review demonstrated that the implementation of each electronic tracking system allows the identification of consumed meat from farm-to-fork. However, the Radio Frequency Identification (RFID) systems, DNA markers, and Wireless Sensor Networks (WSNs) were indicated as the most appropriate and accurate methods for tracking the origins of consumed meat. According to our findings, regulatory bodies and policymakers need to pay robust attention to this issue to prevent the penetration of counterfeit meat products and to maintain general public health.