Scientific journal "Meat Technology"

Determination of four perfluorinated compounds (PFAS) in muscle and liver tissues of common pheasants (Phasianus colchicus) from two locations in northern Serbia

2026-07-13T07:40:24-01:00

This study examined and established the presence of perfluoroalkyl substances (PFAS) (perfluorooctanesulfonic acid (PFOS), perfluorooctanoic acid (PFOA), perfluoronona- noic acid (PFNA), and perfluorohexanesulfonic acid (PFHxS)) in the muscle and liver tissues of common pheasants (Phasianus colchicus) collected from two locations in northern Serbia. Breast muscle and liver samples from twenty-five pheasants were an- alysed by liquid chromatography tandem mass spectrometry (LC-MS/MS). Samples were collected during the 2024–2025 hunting season. Higher concentrations of PFAS were detected in liver (40.0% of all examined samples) compared to breast muscle tissue (8.0% of all examined samples). Total PFAS concentrations in pheasant liver ranged from less than the limit of quantification (<LOQ) to 5.774 µg/kg, while only concentrations detected in muscle tissue were 0.123 μg/kg and 0.171 µg/kg. The most commonly found of the four examined compounds was PFOS, which was followed by PFNA. The aim of this research was to determine the levels of four PFAS in game pheasant tissue collected from two locations in Northern Serbia and compare the results with those similar or different game birds from other countries or regions. According to available literature, this is the first study to examine the presence of PFAS in pheasant tissues in Serbia.

Quantifying heat intensity during thermal processing of smoked pork loin using p value kinetics

2026-07-13T07:40:24-01:00

Smoked pork loin is a high-quality meat product available on the domestic and European markets. During production, it is subjected to a combination of smoking and roasting, while controlling the pasteurisation process remains a challenge. This smoked meat prod- uct is sold either packaged or unpackaged, and in retail, it is directly sliced in front of the consumer. During the thermal processing of smoked pork loin, food business operators typically validate temperature as a parameter for assessing process efficacy, with the intro- duction of heat continuing until 70 °C is reached at the thermal centre of the product, after which cooling begins. By using a thermocouple in the verification process of heat treat- ment, it was shown that the required temperature was achieved in all parts of the chamber. The initial temperature of the raw material, before the initiation of thermal processing, was 6.86–8.18 °C; the process itself lasted 6 hours and 20 minutes; and a temperature of 70 °C was achieved at all verification points (locations in the thermal processing chamber). The placement of probes significantly affected the measurement results, determining the pas- teurisation value (P value), which ranged from 53.8 to 640.42 minutes. The results confirm the safety of the product, with probes placed in the peripheral parts of the product showing significantly greater P values of 478.16–640.42 minutes, compared to probes placed in the central region at 186.29–205.49 minutes, and in the thermal centre at 53.8–93.08 minutes. The validation of thermal processing for smoked meat products should be established and implemented through P values (a minimum of 40 minutes is required), rather than through temperature, as is currently the case in the meat processing industry in Serbia.

Novel Two-Step Sous-Vide Technique: An Innovative Strategy to Preserve Chicken Breast Quality and Freshness

2026-07-13T07:40:24-01:00

This study investigated the effects of single-step versus double-step sous-vide treatments on chicken breast quality under varying storage durations (0, 7, 14, and 21 days) and temperatures (4 °C and 10 °C). Chicken pectoralis major muscles were vacuum-sealed and cooked either at 60 °C for 120 min (single-step) or us- ing a two-phase profile (50 °C followed by 60 °C) with equal total cooking times. Quality parameters including moisture content, cooking loss, colour (CIELAB), li- pid oxidation (thiobarbituric acid reactive substances; TBARS), and odour accept- ability were evaluated. The double-step method yielded significantly higher mois- ture retention and lower cooking loss than the single-step method, likely due to less muscle fibre shrinkage and improved protein solubility. Storage at 4 °C maintained superior colour stability, lower lipid oxidation, and better odour scores compared to 10 °C. By Day 21 at 10 °C, TBARS values exceeded the sensory threshold, result- ing in off-odours and reduced acceptability. From a sustainability perspective, the double-step sous-vide approach can contribute to reduced food waste by extending shelf life and maintaining product quality over longer distribution periods. This sous-vide controlled heating profile may also improve energy efficiency compared to prolonged single-step high-temperature cooking. Aligning advanced cooking methods with optimal storage conditions thus supports more sustainable poultry production.

Salt reduction possibility in marinated chicken meat

2026-07-13T07:40:24-01:00

In this study, the possibility of NaCl reduction and its partial replacement with KCl in marinated, grilled chicken thighs was investigated. In the control group, 20 g of NaCl per kg of meat was added to the marinade, while in experimental group 1, that amount of NaCl was reduced by 25%. In experimental group 2, one-third of the NaCl was replaced with KCl; in group 3, one-half (both related to the control group); and in group 4, one-third of the NaCl was replaced with KCl, as related to group 1. Sensory properties, the sodium content and the sodium/potassium ratio were analysed for the grilled chicken thighs. Sensory evaluation was performed by ten trained assessors using numerical-descriptive scales. Sensory evaluation showed the mean intensity of saltiness score was statistically significantly lower (p < 0.1) in the chicken thighs from experimental group 4 compared with the control group and experimental groups 1 and 2. The mean overall acceptability score of the chicken thighs from experimental group 3 was lower than the scores of the control and groups 1 and 2 (p < 0.01), as well as lower than the score of group 4 (p < 0.05).

New autochthonous bacterial isolates: probiotic potential and microplastic biodegradation performance

2026-07-13T07:40:25-01:00

Contemporary research prioritizes bacterial consortia that combine probiotic efficacy with environmental detoxification. From this screening, two novel autochthonous isolates — Hafnia alvei UUNT_MP41 and Hafnia paralvei UUNT_MP29 — were selected for their robust probiotic phenotypes and potential to catalyze microplastic biodegradation. Whole genome sequencing (WGS) identified critical functional genetic elements, the tesA and lipR genes, both esterase homologs (of PpEst and EstC9) that have been implicated in polymer breakdown. These findings validate the candidacy of Hafnia alvei UUNT_MP41 and Hafnia paralvei UUNT_MP29 as next-generation, dual-function probiotics, establishing a new paradigm for biotic formulations that offer simultaneous therapeutic and ecological benefits.

Implementation of an on‑site allergen control plan based on risk assessment according to International Food Standard (IFS) guidelines

2026-07-13T07:40:25-01:00

This paper outlines the requirements, methodologies, and practical considerations for conducting allergen risk assessments in compliance with IFS standards. IFS Food Version 8, effective January 2024, provides a comprehensive and standardized framework for risk assessment, process control, and compliance in food manufacturing. Compliance with IFS Food Version 8 requires a systematic and risk-based approach aligned with global food safety standards. By following the described requirements and methodologies, food manufacturers can ensure compliance, protect consumer health, and maintain the highest food safety levels across the supply chain. Validation of an established allergen control system in a food business operator’s production premises was conducted by taking 100 swabs from surfaces with potential allergen contamination; no positive results were obtained, which demonstrated the functionality of the implemented control system. The monitoring results from swabs and the evaluation of allergen presence and contamination risks served as the basis for developing the food business operator’s allergen control plan as an integral part of its self-monitoring plan.