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> en-US meat.technology@inmes.rs (Vesna Djordjevic, spec.) meat.technology@inmes.rs (Danijela Sarcevic, PhD) Tue, 05 Jul 2022 07:22:09 +0000 OJS 3.1.1.4 http://blogs.law.harvard.edu/tech/rss 60 Evaluation of Chemical Analyses of Experimentally Prepared Fermented and Heat-Treated Sausages http://www.journalmeattechnology.com/index.php/meat_technology/article/view/375 <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> Eser İnce, Mukaddes Merve Efil, Nesrin Özfiliz ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/375 Thu, 30 Jun 2022 07:16:17 +0000 Modelling and optimization of the quality indices for the production of ingredient-mix based dried chicken product (Chicken Kilishi) http://www.journalmeattechnology.com/index.php/meat_technology/article/view/362 <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> Mayowa Saheed Sanusi, Musliu Sunmonu, Ahmed Abdulkareem, Abdulquadri Alaka ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/362 Thu, 30 Jun 2022 07:21:48 +0000 Influence of phytobiotics in feed on the cost-effectiveness of broiler production during fattening http://www.journalmeattechnology.com/index.php/meat_technology/article/view/382 <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> Jelena Janjić, Kristina Šević-Savić, Radmila Marković, Dragan Šefer, Drago Nedić, Spomenka Đurić, Branislav Vejnović, Milorad Mirilović ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/382 Thu, 30 Jun 2022 08:45:23 +0000 Quality and acceptance of ready-to-cook dishes prepared with fillet and belly flap area of hybrid sorubim http://www.journalmeattechnology.com/index.php/meat_technology/article/view/377 <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> Gustavo Graciano Fonseca, Angela Dulce Cavenaghi-Altemio, Dandrea Sakie Matsumori, Jéssica Lima de Menezes ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/377 Thu, 30 Jun 2022 08:50:10 +0000 Assesment of marketed table egg quality originating from different production system http://www.journalmeattechnology.com/index.php/meat_technology/article/view/378 <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> Nikola Čobanović, Nadja Todorović, Marija Kovandžić, Ivan Vićić, Branko Suvajdžić, Nevena Grković, Nedjeljko Karabasil ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/378 Thu, 30 Jun 2022 08:57:29 +0000 Food production and security in the area of Serbia: historical background and current situation http://www.journalmeattechnology.com/index.php/meat_technology/article/view/384 <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> Vesna Đorđević, Milorad Mirilović, Nenad Katanić, Jelena Janjić, Drago Nedić, Danijela Šarčević, Milan Ž. Baltić ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/384 Thu, 30 Jun 2022 09:41:08 +0000 Food allergens — food safety hazard http://www.journalmeattechnology.com/index.php/meat_technology/article/view/385 <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> Jovanka Popov-Raljić, Milica Aleksić, Vesna Janković ##submission.copyrightStatement## http://www.journalmeattechnology.com/index.php/meat_technology/article/view/385 Thu, 30 Jun 2022 09:49:45 +0000