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Quantifying Heat Intensity During Thermal Processing of Smoked Pork Loin Using p Value Kinetics



Mladen Rašeta
  • Institute of Meat Hygiene and Technology, Belgrade, Serbia ROR icon
Radivoj Petronijević
  • Institute of Meat Hygiene and Technology, Belgrade, Serbia ROR icon
Mirjana Lukić
  • Institute of Meat Hygiene and Technology, Belgrade, Serbia ROR icon
Boris Mrdović
  • Institute of Meat Hygiene and Technology, Belgrade, Serbia ROR icon
Jelena Jovanović
  • Institute of Meat Hygiene and Technology, Belgrade, Serbia ROR icon
Elmin Tarić
  • University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia ROR icon
Becskei Zsolt
  • University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia ROR icon


Meat Technology, Vol. 67 (2026), No. 1, p. 8–18
Project #451-03-136/2025-03/200050:

Funder
  • Funder iconMinistry of Science, Technological Development and Innovation of the Republic of Serbia ROR icon

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@article{raseta:2026pasterizacijavalidacija, author = {Rašeta, Mladen and Petronijević, Radivoj and Lukić, Mirjana and Mrdović, Boris and Jovanović, Jelena and Tarić, Elmin and Becskei, Zsolt}, showauthor = {Mladen Rašeta ;; Radivoj Petronijević ;; Mirjana Lukić ;; Boris Mrdović ;; Jelena Jovanović ;; Elmin Tarić ;; Becskei Zsolt}, orcid = {0000-0001-9860-6681 and 0000-0002-3901-3824 and 0009-0001-7749-864X and 0009-0006-9964-4317 and 0000-0003-0301-729X and 0000-0001-7801-1365 and 0000-0001-8724-5892}, affiliation = {Institute of Meat Hygiene and Technology ;; Institute of Meat Hygiene and Technology ;; Institute of Meat Hygiene and Technology ;; Institute of Meat Hygiene and Technology ;; Institute of Meat Hygiene and Technology ;; University of Belgrade — Faculty of Veterinary Medicine ;; University of Belgrade — Faculty of Veterinary Medicine}, affid = {https://ror.org/04nqyn415 ;; https://ror.org/04nqyn415 ;; https://ror.org/04nqyn415 ;; https://ror.org/04nqyn415 ;; https://ror.org/04nqyn415 ;; https://ror.org/02qsmb048 ;; https://ror.org/02qsmb048}, affplace = {Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia}, department = {nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment}, title = {Quantifying Heat Intensity During Thermal Processing of Smoked Pork Loin Using p Value Kinetics}, journal = {Meat Technology}, license = {https://creativecommons.org/licenses/by/4.0}, issn = {2466-4812}, eissn = {2560-4295}, year = {2026}, volume = {67}, number = {1}, howpublished = {print}, language = {english}, pages = {8--18}, funder = {Ministry of Science, Technological Development and Innovation of the Republic of Serbia}, funderid = {https://ror.org/01znas443}, awardnum = {451-03-136/2025-03/200050}, project = {noproject}, note = {2}, doi = {10.18485/meattech.2026.67.1.2}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2026-67-1&i=2}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2026-1/meattech-2026-67-1-2.pdf} }