doiFil / Faculty of Philology, University of Belgrade

Issues:
Vol. 66 (2025), No. 1
Vol. 65 (2024), No. 2
Vol. 65 (2024), No. 1
Vol. 64 (2023), No. 3
Vol. 64 (2023), No. 2
Vol. 64 (2023), No. 1
Vol. 63 (2022), No. 2
Vol. 63 (2022), No. 1
Vol. 62 (2021), No. 2
Vol. 62 (2021), No. 1
Vol. 61 (2020), No. 2
Vol. 61 (2020), No. 1
Vol. 60 (2019), No. 2
Vol. 60 (2019), No. 1
Vol. 59 (2018), No. 2
Vol. 59 (2018), No. 1

Meat Technology, Vol. 64 (2023), No. 2

1.	What is Meat in Serbia? Igor Tomašević, Vladimir Tomović, Nedjeljko Karabasil, Nino Terjung, Ilija Đekić, Đorđević Vesna Meat Technology, 2023. - Vol. 64, No. 2, p. 1–11 https://doi.org/10.18485/meattech.2023.64.2.1Detailed
2.	Characteristics of Traditional Guaranteed Meat Specialties in Slovakia Miroslav Kročko Viera Ducková Marek Bobko Meat Technology, 2023. - Vol. 64, No. 2, p. 12–16 https://doi.org/10.18485/meattech.2023.64.2.2Detailed
3.	Odors Change Visual Attention. A Case Study with Stawberry Odor and Differently Flavoured Yoghurts Dorina Szakál Abdul Hannan Bin Zulkarnain Xu Cao Attila Gere Meat Technology, 2023. - Vol. 64, No. 2, p. 17–24 https://doi.org/10.18485/meattech.2023.64.2.3Detailed
4.	Use of Whole Genome Sequencing as Routine Typing Method — Improvements in the Investigation of Foodborne Outbreaks of Listeria monocytogenes Ariane Pietzka Brankica Lakićević Lazar Milojević Werner Ruppitsch Meat Technology, 2023. - Vol. 64, No. 2, p. 25–29 https://doi.org/10.18485/meattech.2023.64.2.4Detailed
5.	Nutritional and Feeding Strategies for Controlling Breast Muscle Myopathy Occurrence in Broiler Chickens: A Survey of the Published Literature Angela Trocino Gerolamo Xiccato Massimiliano Petracci Marija Bošković Cabrol Meat Technology, 2023. - Vol. 64, No. 2, p. 30–35 https://doi.org/10.18485/meattech.2023.64.2.5Detailed
6.	Overview of Microplastics in the Meat: Occurrence, Detection Methods and Health Effects Branko Velebit Vesna Janković Lazar Milojević Tatjana Baltić Jelena Ćirić Radmila Mitrović Meat Technology, 2023. - Vol. 64, No. 2, p. 36–41 https://doi.org/10.18485/meattech.2023.64.2.6Detailed
7.	(Mis)Understandings in Research Methodology and Chemometrics in Meat Science Predrag Putnik Daniela Šojić Merkulov Branimir Pavlić Branko Velebit Danijela Bursać Kovačević Meat Technology, 2023. - Vol. 64, No. 2, p. 42–47 https://doi.org/10.18485/meattech.2023.64.2.7Detailed
8.	Is Food Oral Processing a New Meat Quality Dimension? Ilija Đekić Meat Technology, 2023. - Vol. 64, No. 2, p. 48–51 https://doi.org/10.18485/meattech.2023.64.2.8Detailed
9.	Nutritional Quality of Selected Croatian Traditional Dry-Fermented Sausages Ana Vulić Nina Kudumija Tina Lešić Jelka Pleadin Meat Technology, 2023. - Vol. 64, No. 2, p. 52–57 https://doi.org/10.18485/meattech.2023.64.2.9Detailed
10.	Essential Oils as Emerging Ingredients in Processing of Minced Meat Products Branislav Šojić Branimir Pavlić Milo Mujović Predrag Ikonić Snežana Škaljac Meat Technology, 2023. - Vol. 64, No. 2, p. 58–62 https://doi.org/10.18485/meattech.2023.64.2.10Detailed
11.	Effect of Commercial Starter Culture on Physicochemical Properties and Biogenic Amine Formation in Traditional Dry-Fermented Beef Sausage Predrag Ikonić Tatjana Peulić Marija Jokanović Jovana Delić Snežana Škaljac Branislav Šojić Ljubiša Šarić Meat Technology, 2023. - Vol. 64, No. 2, p. 63–68 https://doi.org/10.18485/meattech.2023.64.2.11Detailed
12.	Polycyclic Aromatic Hydrocarbons (PAHs) in Visočka pečenica, a Traditional Dry-Cured Meat Product from Bosnia and Herzegovina Munevera Begić Selma Čorbo Jasna Đinović-Stojanović Saša Janković Meat Technology, 2023. - Vol. 64, No. 2, p. 69–74 https://doi.org/10.18485/meattech.2023.64.2.12Detailed
13.	Wooden Breast, White Striping and Spaghetti Meat: Chemical Composition, Technological Quality, Microbiological Profile and Sensory Attributes of Broiler Breasts Marija Bošković Cabrol Massimiliano Petracci Angela Trocino Meat Technology, 2023. - Vol. 64, No. 2, p. 75–81 https://doi.org/10.18485/meattech.2023.64.2.13Detailed
14.	Toxoplasma gondii Infection in Pigs in Serbia Aleksandra Uzelac Nikola Betić Nedjeljko Karabasil Vladimir Ćirković Olgica Đurković-Đaković Ivana Klun Meat Technology, 2023. - Vol. 64, No. 2, p. 82–88 https://doi.org/10.18485/meattech.2023.64.2.14Detailed
15.	Detection of Pathogenic Yersinia enterocolitica Strains in Pre-Packed Fresh Pork Minced Meat — Preliminary Data Sead Hadžiabdić Dörte Haase Andrea Barać Stefan Hertwig Anja Buschulte Meat Technology, 2023. - Vol. 64, No. 2, p. 89–92 https://doi.org/10.18485/meattech.2023.64.2.15Detailed
16.	Enhanced Biosecurity Measures May Contribute to the Reduction of Campylobacter Incidence in Slaughterhouses Jelena Maletić Jasna Kureljušić Nenad Katanić Meat Technology, 2023. - Vol. 64, No. 2, p. 93–100 https://doi.org/10.18485/meattech.2023.64.2.16Detailed
17.	Challenges in Agri-Food Chain: Biosensors in the Meat Production System Ivan Nastasijević Ivana Podunavac Saša Janković Radmila Mitrović Vasa Radonić Meat Technology, 2023. - Vol. 64, No. 2, p. 101–105 https://doi.org/10.18485/meattech.2023.64.2.17Detailed
18.	Changes in Bacterial Status and aw Values During the Maturation of Fermented Sausages Radmila Mitrović Jelena Janjić Vesna Janković Brankica Lakićević Lazar Milojević Branko Velebit Branislav Baltić Meat Technology, 2023. - Vol. 64, No. 2, p. 106–110 https://doi.org/10.18485/meattech.2023.64.2.18Detailed
19.	Major Allergens — The Big Nine Vesna Janković Branko Velebit Brankica Lakićević Radmila Mitrović Lazar Milojević Meat Technology, 2023. - Vol. 64, No. 2, p. 111–115 https://doi.org/10.18485/meattech.2023.64.2.19Detailed
20.	Agricultural Waste: A Source of Bioactive Compounds for Potential Application in Meat Products Milica Glišić Marija Bošković Cabrol Nikola Čobanović Milan Ž. Baltić Vladimir Drašković Stevan Samardžić Zoran Maksimović Meat Technology, 2023. - Vol. 64, No. 2, p. 116–121 https://doi.org/10.18485/meattech.2023.64.2.20Detailed
21.	Zoonotic Potential of Eustrongylides spp. in Freshwater Fish Meat Dragana Ljubojević Pelić Miloš Pelić Nikolina Novakov Milica Živkov Baloš Vesna Đorđević Meat Technology, 2023. - Vol. 64, No. 2, p. 122–128 https://doi.org/10.18485/meattech.2023.64.2.21Detailed
22.	Toxoplasma gondii — Control Measures for Reducing Risks in the Pork Production Chain Nikola Betić Ivana Branković Lazić Nedjeljko Karabasil Dragan Vasilev Aleksandra Uzelac Ivana Klun Meat Technology, 2023. - Vol. 64, No. 2, p. 129–132 https://doi.org/10.18485/meattech.2023.64.2.22Detailed
23.	Sustainable Meat Production Nedjeljko Karabasil Tamara Bošković Nataša Kilibarda Nikola Čobanović Ivan Vićić Mirjana Dimitrijević Meat Technology, 2023. - Vol. 64, No. 2, p. 133–135 https://doi.org/10.18485/meattech.2023.64.2.23Detailed
24.	Viruses in Shellfish — Food Safety Risks Mirjana Dimitrijević Nevena Grković Ivana Milošević Nedjeljko Karabasil Meat Technology, 2023. - Vol. 64, No. 2, p. 136–139 https://doi.org/10.18485/meattech.2023.64.2.24Detailed
25.	Perspectives in Fat Replacement in Sausages Dragan Vasilev Branko Suvajdžić Aleksandar Bajčić Silvana Stajković Meat Technology, 2023. - Vol. 64, No. 2, p. 140–144 https://doi.org/10.18485/meattech.2023.64.2.25Detailed
26.	Acute Phase Proteins as Biomarkers of Pre-Slaughter Stress in Pigs Silvana Stajković Dragan Vasilev Meat Technology, 2023. - Vol. 64, No. 2, p. 145–148 https://doi.org/10.18485/meattech.2023.64.2.26Detailed
27.	Non-Thermal Technologies for Milk and Dairy Processing Tijana Ledina Jasna Đorđević Marija Kovandžić Snežana Bulajić Meat Technology, 2023. - Vol. 64, No. 2, p. 149–154 https://doi.org/10.18485/meattech.2023.64.2.27Detailed
28.	Levels and Accumulation of Selected Heavy Metals in the One Health Approach Nevena Grković Nikola Čobanović Branko Suvajdzić Dragoljub Jovanović Mirjana Dimitrijević Meat Technology, 2023. - Vol. 64, No. 2, p. 155–159 https://doi.org/10.18485/meattech.2023.64.2.28Detailed
29.	Horse Carcass and Meat Quality — Current Knowledge and Research Gaps Nikola Čobanović Nevena Grković Branko Suvajdžić Ivan Vićić Nedjeljko Karabasil Meat Technology, 2023. - Vol. 64, No. 2, p. 160–165 https://doi.org/10.18485/meattech.2023.64.2.29Detailed
30.	Production and Trade of Milk and Dairy Products in Serbia Jasna Đorđević Tijana Ledina Marija Kovandžić Snežana Bulajić Meat Technology, 2023. - Vol. 64, No. 2, p. 166–170 https://doi.org/10.18485/meattech.2023.64.2.30Detailed
31.	The Nutritional Profile and Technological Properties of Rabbit Meat Branko Suvajdžić Nikola Čobanović Nevena Grković Ivan Vićić Dragan Vasilev Meat Technology, 2023. - Vol. 64, No. 2, p. 171–176 https://doi.org/10.18485/meattech.2023.64.2.31Detailed
32.	Meat Matters: Tackling Food Loss and Waste in the Meat Sector Nataša Kilibarda Neđeljko Karabasil Jelena Stojanović Meat Technology, 2023. - Vol. 64, No. 2, p. 177–182 https://doi.org/10.18485/meattech.2023.64.2.32Detailed
33.	Composition and Diversity of Microbial Communities of Industrial Environment Objects Yuliya Yushina Elena Zaiko Anzhelika Makhova Oxana Kuznetsova Anastasia Semenova Dagmara Bataeva Maria Grudistova Nasarbay Nasyrov Meat Technology, 2023. - Vol. 64, No. 2, p. 183–188 https://doi.org/10.18485/meattech.2023.64.2.33Detailed
34.	Nutritional Approaches to Enhance Fatty Acid Composition of Beef: A Review Mirjana Lukić Sara Simunović Stefan Simunović Meat Technology, 2023. - Vol. 64, No. 2, p. 189–193 https://doi.org/10.18485/meattech.2023.64.2.34Detailed
35.	Anticoagulant Rodenticides in Game Meat: A Risk to Human Health Vladimir Drašković Milica Glišić Ružica Cvetković Radislava Teodorović Ljiljana Janković Milutin Đorđević Meat Technology, 2023. - Vol. 64, No. 2, p. 194–198 https://doi.org/10.18485/meattech.2023.64.2.35Detailed
36.	Reviewing the Current Situation and Opinions of the Hepatitis E Virus Among Natural Reservoirs and Through the Food Chain Lazar Milojević Branko Velebit Nikola Betić Meat Technology, 2023. - Vol. 64, No. 2, p. 199–205 https://doi.org/10.18485/meattech.2023.64.2.36Detailed
37.	Meat Products and Functional Food Slaviša Stajić Nikola Stanišić Vladimir Kurćubić Meat Technology, 2023. - Vol. 64, No. 2, p. 206–211 https://doi.org/10.18485/meattech.2023.64.2.37Detailed
38.	Sensory Quality, Oxidative Stability, Textural and Fatty Acid Profile of Nitrite-Reduced Kulen Fermented Sausage During Ripening Stefan Simunović Vesna Ž. Đorđević Sara Simunović Daniel Franco Slaviša Stajić Igor Tomašević Meat Technology, 2023. - Vol. 64, No. 2, p. 212–217 https://doi.org/10.18485/meattech.2023.64.2.38Detailed
39.	Enrichment of Table Eggs with Selenium Through Designed Feed for Laying Hens Dragan Šefer Dejan Perić Radmila Marković Meat Technology, 2023. - Vol. 64, No. 2, p. 218–221 https://doi.org/10.18485/meattech.2023.64.2.39Detailed
40.	Live Yeast Cells in Nutrition of Monogastric Animals Radmila Marković Dejan Perić Svetlana Grdović Dragoljub Jovanović Dragan Šefer Jelena Janjić Željko Maksimović Meat Technology, 2023. - Vol. 64, No. 2, p. 222–226 https://doi.org/10.18485/meattech.2023.64.2.40Detailed
41.	Effects of Spent Mushroom Substrate on Growth Performance and Meat Characteristics of Animals Svetlana Grdović Radmila Marković Dejan Perić Dragan Šefer Meat Technology, 2023. - Vol. 64, No. 2, p. 227–230 https://doi.org/10.18485/meattech.2023.64.2.41Detailed
42.	Entomophagy — A Novel Option in Animal and Human Nutrition Ksenija Nešić Radmila Marković Dragan Šefer Meat Technology, 2023. - Vol. 64, No. 2, p. 231–236 https://doi.org/10.18485/meattech.2023.64.2.42Detailed
43.	Yersinia enterocolitica and Control Measures for Reducing Risks in the Pork Production Chain Miloš Arsić Ivan Vićić Miloš Petrović Marko Dmitrić Nedjeljko Karabasil Meat Technology, 2023. - Vol. 64, No. 2, p. 237–241 https://doi.org/10.18485/meattech.2023.64.2.43Detailed
44.	The One Health Concept: A Comprehensive Approach to the Function of a Sustainable Food System Dragan Milićević Radman Šelmić Zoran Petrović Meat Technology, 2023. - Vol. 64, No. 2, p. 242–247 https://doi.org/10.18485/meattech.2023.64.2.44Detailed
45.	Porosity and Discontinuity of Food Can Protective Coatings — Simple Chemical Tests and Serious Consideration Zoran Petrović Dragan Milićević Saša Janković Nikola Borjan Danijela Vranić Dejana Trbović Meat Technology, 2023. - Vol. 64, No. 2, p. 248–251 https://doi.org/10.18485/meattech.2023.64.2.45Detailed
46.	Whole Genome Sequencing as the Ultimate Genomic Subtyping Tool for the Identification and Control of Listeria monocytogenes in the RTE Food Chain Brankica Lakićević Vesna Janković Ariane Pietzka Werner Ruppitsch Meat Technology, 2023. - Vol. 64, No. 2, p. 252–255 https://doi.org/10.18485/meattech.2023.64.2.46Detailed
47.	Development of Functional Meat Cutlets with Improved Nutritional Value and Antioxidant Properties to Correct the Diet of Patients with Cardiovascular Disease Marietta A. Aslanova Olga K. Derevitskaya Andrey S. Dydykin Anna L. Bero Nataliya E. Soldatova Meat Technology, 2023. - Vol. 64, No. 2, p. 256–262 https://doi.org/10.18485/meattech.2023.64.2.47Detailed
48.	Monitoring of Sulfites in Kebabs and Grilled Meat Jasna Kureljušić Nikola Rokvić Marija Pavlović Aleksandra Tasić Jelena Maletić Dragana Ljubojević-Pelić Tanja Bijelić Meat Technology, 2023. - Vol. 64, No. 2, p. 263–266 https://doi.org/10.18485/meattech.2023.64.2.48Detailed
49.	Qualimetric Assessment as a Tool of the Quality and Safety Management System of Meat Products with Undeclared Components Elizaveta Kryuchenko Yulia Kuzlyakina Valentina Zamula Meat Technology, 2023. - Vol. 64, No. 2, p. 267–272 https://doi.org/10.18485/meattech.2023.64.2.49Detailed
50.	Honeybee Pollen as a Bioindicator of Contamination: An Overview Jelena Ćirić Nils Haneklaus Tatjana Baltić Sara Simunović Nenad Parunović Dejana Trbović Boris Mrdović Meat Technology, 2023. - Vol. 64, No. 2, p. 273–276 https://doi.org/10.18485/meattech.2023.64.2.50Detailed
51.	Reduction of Salt Content in Meat Products Milenko Babić Danijela Vranić Branka Borović Jelena Babić Milijašević Tamara Gerić Slobodan Lilić Meat Technology, 2023. - Vol. 64, No. 2, p. 277–280 https://doi.org/10.18485/meattech.2023.64.2.51Detailed
52.	The Influence of Different Gas Mixtures on the Shelf Life of Fresh Beef Milan Milijašević Jelena Babić Milijašević Ivan Nastasijević Slavica Vesković Moračanin Meat Technology, 2023. - Vol. 64, No. 2, p. 281–284 https://doi.org/10.18485/meattech.2023.64.2.52Detailed
53.	Detection of Milk Fat in Dairy Products — An Alternative Approach Aleksandar Bajčić Dejana Trbović Dragan Vasilev Vesna Đorđević Ivana Branković Lazić Čaba Silađi Radivoj Petronijević Meat Technology, 2023. - Vol. 64, No. 2, p. 285–288 https://doi.org/10.18485/meattech.2023.64.2.53Detailed
54.	Fennel (Foeniculum vulgare) Extracts as Potential Antioxidants in Beef Burgers Milo Mujović Branislav Šojić Branimir Pavlić Predrag Ikonić Snežana Škaljac Danijela Bursać Kovačević Meat Technology, 2023. - Vol. 64, No. 2, p. 289–292 https://doi.org/10.18485/meattech.2023.64.2.54Detailed
55.	Food Loss and Waste: A Global Problem Slavica Vesković Moračanin Milan Milijašević Branka Borović Jasna Kureljušić Meat Technology, 2023. - Vol. 64, No. 2, p. 293–297 https://doi.org/10.18485/meattech.2023.64.2.55Detailed
56.	Evaluation of Sensory Characteristics of Common Carp Reared in Purified Wastewater from a Slaughterhouse Miloš Pelić Milica Živkov Baloš Nikolina Novakov Nikola Puvača Jasna Kureljušić Ana Gavrilović Dragana Ljubojević Pelić Meat Technology, 2023. - Vol. 64, No. 2, p. 298–302 https://doi.org/10.18485/meattech.2023.64.2.56Detailed
57.	Dietary Fibre and Carbohydrates in Frozen Vegetables Dejana Trbović Danijela Vranić Vladimir Korićanac Meat Technology, 2023. - Vol. 64, No. 2, p. 303–306 https://doi.org/10.18485/meattech.2023.64.2.57Detailed
58.	Evaluation of Content and Ratio of Calcium and Phosphorus in Commercially Available Pet Food for Dogs and Cats Danijela Vranić Vladimir Korićanac Dejana Trbović Dragan Milićević Tamara Gerić Jasna Đinović-Stojanović Zoran Petrović Meat Technology, 2023. - Vol. 64, No. 2, p. 307–311 https://doi.org/10.18485/meattech.2023.64.2.58Detailed
59.	Polycyclic Aromatic Hydrocarbons in Dry Fermented Sausages from the Serbian Market Jasna Đinović-Stojanović Danijela Vranić Munevera Begić Jelena Babić Milijašević Milan Milijašević Srdjan Stefanović Saša Janković Meat Technology, 2023. - Vol. 64, No. 2, p. 312–316 https://doi.org/10.18485/meattech.2023.64.2.59Detailed
60.	Principal Component Analysis and Cluster Analysis for Fatty Acid Assessment of Backfat in Three Pig Breeds Irina Chernukha Marina Nikitina Elena Kotenkova Liliya Fedulova Meat Technology, 2023. - Vol. 64, No. 2, p. 317–322 https://doi.org/10.18485/meattech.2023.64.2.60Detailed
61.	Evaluation of the Quality of Minced Meat and Minced Formed Meat on the Market of the Republic of Srpska Biljana Pećanac Bojan Golić Dragan Knežević Meat Technology, 2023. - Vol. 64, No. 2, p. 323–328 https://doi.org/10.18485/meattech.2023.64.2.61Detailed
62.	Investigation of the Volume of Fish Production and Catch in Serbia from 2012 to 2021 Branislav Baltić, Aksentijević Ksenija, Danica Bogunović, Marija Starčević, Radmila Mitrović, Boris Mrdović, Jelena Janjić Meat Technology, 2023. - Vol. 64, No. 2, p. 329–333 https://doi.org/10.18485/meattech.2023.64.2.62Detailed
63.	The Presence of Nitrites and Nitrates in Various Type of Meat Semi-Products Intended for Grilling from the Serbian Market Vladimir Korićanac Danijela Vranić Dejana Trbović Stefan Simunović Sara Simunović Meat Technology, 2023. - Vol. 64, No. 2, p. 334–338 https://doi.org/10.18485/meattech.2023.64.2.63Detailed
64.	Prevalence and Main Factors for Salmonella Spreading in Wild Boars — A Risk for Food Safety Jelena Petrović Jovan Mirčeta Jasna Prodanov-Radulović Meat Technology, 2023. - Vol. 64, No. 2, p. 339–343 https://doi.org/10.18485/meattech.2023.64.2.64Detailed
65.	Investigating the Influence of Rosehip Tea Marination on Lipid Oxidation in Turkey Breast Meat Meltem Serdaroğlu Özlem Yüncü-Boyacı Merih Karaman Hülya Serpil Kavuşan Meat Technology, 2023. - Vol. 64, No. 2, p. 344–349 https://doi.org/10.18485/meattech.2023.64.2.65Detailed
66.	Changes of Sensory Attributes of Carp Steaks (Cyprinus carpio) Packaged in Vacuum and Modified Atmosphere Jelena Babić Milijašević Milan Milijašević Slobodan Lilić Branka Borović Jasna Đinović-Stojanović Jelena Jovanović Mirjana Lukić Meat Technology, 2023. - Vol. 64, No. 2, p. 350–353 https://doi.org/10.18485/meattech.2023.64.2.66Detailed
67.	Innovative Coating Approach: Vacuum Impregnation with Chia Mucilage and Sage Infusion for Turkey Fillets Elnaz Sharefiabada Hulya Serpil Kavusan Meltem Serdaroğlu Meat Technology, 2023. - Vol. 64, No. 2, p. 354–359 https://doi.org/10.18485/meattech.2023.64.2.67Detailed
68.	Microbiological Parameters and Sensory Characteristics of Sliced Meat Products Packaged in Modified Atmosphere Throughout the Shelf Life Jelena Vranešević Suzana Vidaković Knežević Anja Novaković Anđela Pavlović Snežana Škaljac Jasna Kureljušić Dragan Vasilev Meat Technology, 2023. - Vol. 64, No. 2, p. 360–364 https://doi.org/10.18485/meattech.2023.64.2.68Detailed
69.	Bioactive Compounds in Honey: A Literature Overview Tatjana Baltić Jelena Ćirić Sara Simunović Ivana Branković Lazić Vesna Đorđević Nenad Parunović Nenad Katanić Meat Technology, 2023. - Vol. 64, No. 2, p. 365–368 https://doi.org/10.18485/meattech.2023.64.2.69Detailed
70.	Sodium Chloride Replacement with Other Chloride Salts in Chicken Burgers Branka Borović Slobodan Lilić Danijela Vranić Dragan Milićević Slavica Vesković Jelena Babić Milijašević Tamara Gerić Meat Technology, 2023. - Vol. 64, No. 2, p. 369–371 https://doi.org/10.18485/meattech.2023.64.2.70Detailed
71.	The Effect of Sample Temperature on Sensory Quality of Caseless Sausages — cevap Čaba Silađi Vesna Đorđević Volker Heinz Nino Terjung Franziska Witte Igor Tomašević Meat Technology, 2023. - Vol. 64, No. 2, p. 372–376 https://doi.org/10.18485/meattech.2023.64.2.71Detailed
72.	Distribution of Pyrethroids and Piperonyl Butoxide in Foods and Feeds Analysed with GC-MS/MS in 2022–2023 Nikola Borjan Stefan Simunović Srđan Stefanović Zoran Petrović Jasna Đinović-Stojanović Vedrana Jelušić Saša Janković Meat Technology, 2023. - Vol. 64, No. 2, p. 377–381 https://doi.org/10.18485/meattech.2023.64.2.72Detailed
73.	Effect of Chokeberry (Aronia melanocarpa) Extract on the Sensory Properties of Raw Cooked Meat Products (Frankfurters) Mesárošová Andrea Marek Bobko Lukáš Jurčaga Alica Bobková Katarína Poláková Alžbeta Demianová Miroslav Kročko Judita Lidiková Ondřej Bučko Andrea Mendelová Meat Technology, 2023. - Vol. 64, No. 2, p. 382–386 https://doi.org/10.18485/meattech.2023.64.2.73Detailed
74.	Nutritional Strategies to Reduce Ammonia and Carbon Dioxide Production in Intensive Livestock Production Miljana Krstić Vesna Đorđević Jelena Ćirić Tatjana Baltić Aleksandar Bajčić Sara Simunović Dejan Perić Meat Technology, 2023. - Vol. 64, No. 2, p. 387–391 https://doi.org/10.18485/meattech.2023.64.2.74Detailed
75.	Fermented Dry Sremska Sausages Made of Pork Meat from Various Breeds — Chemical Content and Sensory Properties Nenad Parunović Jelena Ćirić Tatjana Baltić Dejana Trbović Nikola Betić Čedomir Radović Radomir Savić Meat Technology, 2023. - Vol. 64, No. 2, p. 392–396 https://doi.org/10.18485/meattech.2023.64.2.75Detailed
76.	Reduction of Eggshell Microbial Load of Table Eggs by Ultra-Violet Treatment Suzana Vidaković Knežević Slobodan Knežević Jelena Vranešević Marko Pajić Zoran Ružić Sava Spiridonović Mirjana Đukić Stojčić Meat Technology, 2023. - Vol. 64, No. 2, p. 397–400 https://doi.org/10.18485/meattech.2023.64.2.76Detailed
77.	Proteomics as an Emerging Tool in Equine Meat Research: An Overview Antonella della Malva Mohammed Gagaoua Agostino Sevi Marzia Albenzio Meat Technology, 2023. - Vol. 64, No. 2, p. 401–406 https://doi.org/10.18485/meattech.2023.64.2.77Detailed
78.	The Effect of Swiss Chard Powder and Starter Cultures on Color Development and Stability in Dry Cured Pork Loin Aleksandra Silovska Nikolova Zlatko Pejkovski Daniela Belichovska Katerina Belichovska Meat Technology, 2023. - Vol. 64, No. 2, p. 407–411 https://doi.org/10.18485/meattech.2023.64.2.78Detailed
79.	Sensory and Chemical Characteristics of Dry Fermented Sausages Jelena Jovanović Ivana Branković Lazić Aleksandra Nikolić Mladen Rašeta Boris Mrdović Tatjana Baltić Jelena Babić Milijašević Meat Technology, 2023. - Vol. 64, No. 2, p. 412–415 https://doi.org/10.18485/meattech.2023.64.2.79Detailed
80.	Physicochemical and Sensory Properties of Pork Liver Pâté Formulated with Sunflower Oleogel as Fat Substituent Miloš Županjac Predrag Ikonić Branislav Šojić Branislava Đermanović Meat Technology, 2023. - Vol. 64, No. 2, p. 416–421 https://doi.org/10.18485/meattech.2023.64.2.80Detailed
81.	Influence of Feed for Horse Nutrition on the Chemical Parameters and Fatty Acid Composition of Mare’s Milk Aleksandra Nikolić Jelena Jovanović Vesna Djordjević Dejana Trbović Milijana Sinđić Jelena Babić Milijašević Dragan Milićević Meat Technology, 2023. - Vol. 64, No. 2, p. 422–426 https://doi.org/10.18485/meattech.2023.64.2.81Detailed
82.	Protein Oxidation in Meat Products: Exploring the Role of Natural Antioxidants in Preservation and Quality Enhancement Meltem Serdaroğlu Meat Technology, 2023. - Vol. 64, No. 2, p. 427–431 https://doi.org/10.18485/meattech.2023.64.2.82Detailed
83.	On-Farm Killing as a Method to Minimize Pre-Slaughter Stress: A Qualitative Analysis from Switzerland Lisa Märcz Anna Francesca Corradini Eugenio Demartini Michael Gibbert Meat Technology, 2023. - Vol. 64, No. 2, p. 432–437 https://doi.org/10.18485/meattech.2023.64.2.83Detailed
84.	Effects of Replacing Chicken Meat with Chicken Liver on Some Quality Characteristics of Model System Chicken Meat Emulsions Berker Nacak Meat Technology, 2023. - Vol. 64, No. 2, p. 438–442 https://doi.org/10.18485/meattech.2023.64.2.84Detailed
85.	Mitigating the Allergenicity of Lupin Seeds Through Germination to Enhance Food Safety María López-Pedrouso Ricard Bou Roberto Bermúdez Ruben Domínguez José Manuel Lorenzo Meat Technology, 2023. - Vol. 64, No. 2, p. 443–448 https://doi.org/10.18485/meattech.2023.64.2.85Detailed
86.	Validation of LC-MS/MS for Food Colors in Foodstuffs and Household Products Danka Spirić Srđan Stefanović Čaba Silađi Radivoj Petronijević Tamara Gerić Nikola Borjan Silvana Stajković Meat Technology, 2023. - Vol. 64, No. 2, p. 449–452 https://doi.org/10.18485/meattech.2023.64.2.86Detailed
87.	Ensuring the Safety of Cooked and Smoked Sausages of a Narrower Diameter, in a Cellulose Casing, by Heat Treatment Mladen Rašeta Ivana Branković-Lazić Boris Mrdović Jelena Jovanović Zsolt Becskei Meat Technology, 2023. - Vol. 64, No. 2, p. 453–459 https://doi.org/10.18485/meattech.2023.64.2.87Detailed
88.	Microbiological Status of Minced Meat at Retail in Belgrade District Nikola Betić Ivana Branković Lazić Lazar Milojević Ivan Vićić Nedjeljko Karabasil Nenad Parunović Vesna Đorđević Meat Technology, 2023. - Vol. 64, No. 2, p. 460–464 https://doi.org/10.18485/meattech.2023.64.2.88Detailed
89.	Phosphate Additives in Meat Products: Analytical Determination and Interpretation of Results Radivoj Petronijević Čaba Silađi Danijela Vranić Srđan Stefanović Danka Spirić Jelena Ćirić Aleksandar Bajčić Meat Technology, 2023. - Vol. 64, No. 2, p. 465–469 https://doi.org/10.18485/meattech.2023.64.2.89Detailed
90.	Prevention of Mycotoxins’ Effects — From Field to Table Dejan Perić Radmila Marković Stamen Radulović Svetlana Grdović Dragoljub Jovanović Dragan Šefer Meat Technology, 2023. - Vol. 64, No. 2, p. 470–474 https://doi.org/10.18485/meattech.2023.64.2.90Detailed
91.	Performance Evaluation of the ISO 18363-4:2021 Method for Quantitative Determination of Chloropropanediols and Glycidol in Fats and Oils by GC-MS/MS Srđan Stefanović Saša Janković Nikola Borjan Stefan Simunović Radivoj Petronijević Dejana Trbović Čaba Silađi Meat Technology, 2023. - Vol. 64, No. 2, p. 475–479 https://doi.org/10.18485/meattech.2023.64.2.91Detailed
92.	Consumer Attitudes and Preferences Toward Traditional Meat Products in the Autonomous Province of Vojvodina Tatjana Peulić Predrag Ikonić Jovana Delić Bojana Kalenjuk Pivarski Nikola Maravić Aleksandar Marić Aleksandra Novaković Meat Technology, 2023. - Vol. 64, No. 2, p. 480–484 https://doi.org/10.18485/meattech.2023.64.2.92Detailed
93.	Indexing of Fatty Acids in Raw Turkey Meat and Products for Their Characterization in a Healthy Diet Aleksandra Tasić Ivan Pavlović Tanja Bijelić Jasna Kureljušić Marija Pavlović Milan Baltić Meat Technology, 2023. - Vol. 64, No. 2, p. 485–488 https://doi.org/10.18485/meattech.2023.64.2.93Detailed
94.	Effects of Different Cooking Methods of Pork and Beef on Textural Properties and Sensory Quality Sara Simunović Igor Tomasević Vesna Đorđević Tatjana Baltić Jelena Ćirić Stefan Simunović Ilija Đekić Meat Technology, 2023. - Vol. 64, No. 2, p. 489–494 https://doi.org/10.18485/meattech.2023.64.2.94Detailed
95.	Flexibility and Amendments of the Codex Alimentarius Aimed Towards Small Food Business Entities Boris Mrdovć Branislav Baltić Nikola Betić Mladen Rašeta Jelena Jovanović Ivana Branković Lazić Aleksandar Bajčić Meat Technology, 2023. - Vol. 64, No. 2, p. 495–499 https://doi.org/10.18485/meattech.2023.64.2.95Detailed
96.	Examination of the Volume of Meat Production and the Value of Meat Imports to Serbia from 2012 to 2021 Ivana Branković Lazić Milan Ž. Baltić Stefan Simunović Jelena Ćirić Tatjana Baltić Jelena Jovanović Vesna Ž. Đorđević Meat Technology, 2023. - Vol. 64, No. 2, p. 500–504 https://doi.org/10.18485/meattech.2023.64.2.96Detailed
97.	Magnesium Content in Chicken Meat — Share in Food Intake Saša Janković Stefan Simunović Srđan Stefanović Zoran Petrović Jasna Đinović-Stojanović Sanin Tanković Nikola Borjan Meat Technology, 2023. - Vol. 64, No. 2, p. 505–507 https://doi.org/10.18485/meattech.2023.64.2.97Detailed
98.	Microbial Biofilms in a Meat Processing Environment Viera Ducková Miroslav Kročko Jana Tkáčová Meat Technology, 2023. - Vol. 64, No. 2, p. 508–512 https://doi.org/10.18485/meattech.2023.64.2.98Detailed
99.	Tackling African Swine Fever and Highly Pathogenic Animal Diseases for Sustainable Meat Production and Food Security Budimir Plavšić Meat Technology, 2023. - Vol. 64, No. 2, p. 513–524 https://doi.org/10.18485/meattech.2023.64.2.99Detailed

doiFil / ﻿Faculty of Philology, University of Belgrade

Meat Technology, Vol. 64 (2023), No. 2

What is Meat in Serbia?Igor Tomašević, Vladimir Tomović, Nedjeljko Karabasil, Nino Terjung, Ilija Đekić, Đorđević VesnaMeat Technology, 2023. - Vol. 64, No. 2, p. 1–11 https://doi.org/10.18485/meattech.2023.64.2.1Detailed

Characteristics of Traditional Guaranteed Meat Specialties in SlovakiaMiroslav KročkoViera DuckováMarek BobkoMeat Technology, 2023. - Vol. 64, No. 2, p. 12–16 https://doi.org/10.18485/meattech.2023.64.2.2Detailed

Odors Change Visual Attention. A Case Study with Stawberry Odor and Differently Flavoured YoghurtsDorina SzakálAbdul Hannan Bin ZulkarnainXu CaoAttila GereMeat Technology, 2023. - Vol. 64, No. 2, p. 17–24 https://doi.org/10.18485/meattech.2023.64.2.3Detailed

Overview of Microplastics in the Meat: Occurrence, Detection Methods and Health EffectsBranko VelebitVesna JankovićLazar MilojevićTatjana BaltićJelena ĆirićRadmila MitrovićMeat Technology, 2023. - Vol. 64, No. 2, p. 36–41 https://doi.org/10.18485/meattech.2023.64.2.6Detailed

(Mis)Understandings in Research Methodology and Chemometrics in Meat SciencePredrag PutnikDaniela Šojić MerkulovBranimir PavlićBranko VelebitDanijela Bursać KovačevićMeat Technology, 2023. - Vol. 64, No. 2, p. 42–47 https://doi.org/10.18485/meattech.2023.64.2.7Detailed

Is Food Oral Processing a New Meat Quality Dimension?Ilija ĐekićMeat Technology, 2023. - Vol. 64, No. 2, p. 48–51 https://doi.org/10.18485/meattech.2023.64.2.8Detailed

Nutritional Quality of Selected Croatian Traditional Dry-Fermented SausagesAna VulićNina KudumijaTina LešićJelka PleadinMeat Technology, 2023. - Vol. 64, No. 2, p. 52–57 https://doi.org/10.18485/meattech.2023.64.2.9Detailed

Essential Oils as Emerging Ingredients in Processing of Minced Meat ProductsBranislav ŠojićBranimir PavlićMilo MujovićPredrag IkonićSnežana ŠkaljacMeat Technology, 2023. - Vol. 64, No. 2, p. 58–62 https://doi.org/10.18485/meattech.2023.64.2.10Detailed

Toxoplasma gondii Infection in Pigs in SerbiaAleksandra UzelacNikola BetićNedjeljko KarabasilVladimir ĆirkovićOlgica Đurković-ĐakovićIvana KlunMeat Technology, 2023. - Vol. 64, No. 2, p. 82–88 https://doi.org/10.18485/meattech.2023.64.2.14Detailed

Detection of Pathogenic Yersinia enterocolitica Strains in Pre-Packed Fresh Pork Minced Meat — Preliminary DataSead HadžiabdićDörte HaaseAndrea BaraćStefan HertwigAnja BuschulteMeat Technology, 2023. - Vol. 64, No. 2, p. 89–92 https://doi.org/10.18485/meattech.2023.64.2.15Detailed

Enhanced Biosecurity Measures May Contribute to the Reduction of Campylobacter Incidence in SlaughterhousesJelena MaletićJasna KureljušićNenad KatanićMeat Technology, 2023. - Vol. 64, No. 2, p. 93–100 https://doi.org/10.18485/meattech.2023.64.2.16Detailed

Challenges in Agri-Food Chain: Biosensors in the Meat Production SystemIvan NastasijevićIvana PodunavacSaša JankovićRadmila MitrovićVasa RadonićMeat Technology, 2023. - Vol. 64, No. 2, p. 101–105 https://doi.org/10.18485/meattech.2023.64.2.17Detailed

Major Allergens — The Big NineVesna JankovićBranko VelebitBrankica LakićevićRadmila MitrovićLazar MilojevićMeat Technology, 2023. - Vol. 64, No. 2, p. 111–115 https://doi.org/10.18485/meattech.2023.64.2.19Detailed

Zoonotic Potential of Eustrongylides spp. in Freshwater Fish MeatDragana Ljubojević PelićMiloš PelićNikolina NovakovMilica Živkov BalošVesna ĐorđevićMeat Technology, 2023. - Vol. 64, No. 2, p. 122–128 https://doi.org/10.18485/meattech.2023.64.2.21Detailed

Toxoplasma gondii — Control Measures for Reducing Risks in the Pork Production ChainNikola BetićIvana Branković LazićNedjeljko KarabasilDragan VasilevAleksandra UzelacIvana KlunMeat Technology, 2023. - Vol. 64, No. 2, p. 129–132 https://doi.org/10.18485/meattech.2023.64.2.22Detailed

Sustainable Meat ProductionNedjeljko KarabasilTamara BoškovićNataša KilibardaNikola ČobanovićIvan VićićMirjana DimitrijevićMeat Technology, 2023. - Vol. 64, No. 2, p. 133–135 https://doi.org/10.18485/meattech.2023.64.2.23Detailed

Viruses in Shellfish — Food Safety RisksMirjana DimitrijevićNevena GrkovićIvana MiloševićNedjeljko KarabasilMeat Technology, 2023. - Vol. 64, No. 2, p. 136–139 https://doi.org/10.18485/meattech.2023.64.2.24Detailed

Perspectives in Fat Replacement in SausagesDragan VasilevBranko SuvajdžićAleksandar BajčićSilvana StajkovićMeat Technology, 2023. - Vol. 64, No. 2, p. 140–144 https://doi.org/10.18485/meattech.2023.64.2.25Detailed

Acute Phase Proteins as Biomarkers of Pre-Slaughter Stress in PigsSilvana StajkovićDragan VasilevMeat Technology, 2023. - Vol. 64, No. 2, p. 145–148 https://doi.org/10.18485/meattech.2023.64.2.26Detailed

Non-Thermal Technologies for Milk and Dairy ProcessingTijana LedinaJasna ĐorđevićMarija KovandžićSnežana BulajićMeat Technology, 2023. - Vol. 64, No. 2, p. 149–154 https://doi.org/10.18485/meattech.2023.64.2.27Detailed

Levels and Accumulation of Selected Heavy Metals in the One Health ApproachNevena GrkovićNikola ČobanovićBranko SuvajdzićDragoljub JovanovićMirjana DimitrijevićMeat Technology, 2023. - Vol. 64, No. 2, p. 155–159 https://doi.org/10.18485/meattech.2023.64.2.28Detailed

Horse Carcass and Meat Quality — Current Knowledge and Research GapsNikola ČobanovićNevena GrkovićBranko SuvajdžićIvan VićićNedjeljko KarabasilMeat Technology, 2023. - Vol. 64, No. 2, p. 160–165 https://doi.org/10.18485/meattech.2023.64.2.29Detailed

Production and Trade of Milk and Dairy Products in SerbiaJasna ĐorđevićTijana LedinaMarija KovandžićSnežana BulajićMeat Technology, 2023. - Vol. 64, No. 2, p. 166–170 https://doi.org/10.18485/meattech.2023.64.2.30Detailed

The Nutritional Profile and Technological Properties of Rabbit MeatBranko SuvajdžićNikola ČobanovićNevena GrkovićIvan VićićDragan VasilevMeat Technology, 2023. - Vol. 64, No. 2, p. 171–176 https://doi.org/10.18485/meattech.2023.64.2.31Detailed

Meat Matters: Tackling Food Loss and Waste in the Meat SectorNataša KilibardaNeđeljko KarabasilJelena StojanovićMeat Technology, 2023. - Vol. 64, No. 2, p. 177–182 https://doi.org/10.18485/meattech.2023.64.2.32Detailed

Nutritional Approaches to Enhance Fatty Acid Composition of Beef: A ReviewMirjana LukićSara SimunovićStefan SimunovićMeat Technology, 2023. - Vol. 64, No. 2, p. 189–193 https://doi.org/10.18485/meattech.2023.64.2.34Detailed

Anticoagulant Rodenticides in Game Meat: A Risk to Human HealthVladimir DraškovićMilica GlišićRužica CvetkovićRadislava TeodorovićLjiljana JankovićMilutin ĐorđevićMeat Technology, 2023. - Vol. 64, No. 2, p. 194–198 https://doi.org/10.18485/meattech.2023.64.2.35Detailed

Reviewing the Current Situation and Opinions of the Hepatitis E Virus Among Natural Reservoirs and Through the Food ChainLazar MilojevićBranko VelebitNikola BetićMeat Technology, 2023. - Vol. 64, No. 2, p. 199–205 https://doi.org/10.18485/meattech.2023.64.2.36Detailed

Meat Products and Functional FoodSlaviša StajićNikola StanišićVladimir KurćubićMeat Technology, 2023. - Vol. 64, No. 2, p. 206–211 https://doi.org/10.18485/meattech.2023.64.2.37Detailed

Enrichment of Table Eggs with Selenium Through Designed Feed for Laying HensDragan ŠeferDejan PerićRadmila MarkovićMeat Technology, 2023. - Vol. 64, No. 2, p. 218–221 https://doi.org/10.18485/meattech.2023.64.2.39Detailed

Live Yeast Cells in Nutrition of Monogastric AnimalsRadmila MarkovićDejan PerićSvetlana GrdovićDragoljub JovanovićDragan ŠeferJelena JanjićŽeljko MaksimovićMeat Technology, 2023. - Vol. 64, No. 2, p. 222–226 https://doi.org/10.18485/meattech.2023.64.2.40Detailed

Effects of Spent Mushroom Substrate on Growth Performance and Meat Characteristics of AnimalsSvetlana GrdovićRadmila MarkovićDejan PerićDragan ŠeferMeat Technology, 2023. - Vol. 64, No. 2, p. 227–230 https://doi.org/10.18485/meattech.2023.64.2.41Detailed

Entomophagy — A Novel Option in Animal and Human NutritionKsenija NešićRadmila MarkovićDragan ŠeferMeat Technology, 2023. - Vol. 64, No. 2, p. 231–236 https://doi.org/10.18485/meattech.2023.64.2.42Detailed

Yersinia enterocolitica and Control Measures for Reducing Risks in the Pork Production ChainMiloš ArsićIvan VićićMiloš PetrovićMarko DmitrićNedjeljko KarabasilMeat Technology, 2023. - Vol. 64, No. 2, p. 237–241 https://doi.org/10.18485/meattech.2023.64.2.43Detailed

The One Health Concept: A Comprehensive Approach to the Function of a Sustainable Food SystemDragan MilićevićRadman ŠelmićZoran PetrovićMeat Technology, 2023. - Vol. 64, No. 2, p. 242–247 https://doi.org/10.18485/meattech.2023.64.2.44Detailed

Monitoring of Sulfites in Kebabs and Grilled MeatJasna KureljušićNikola RokvićMarija PavlovićAleksandra TasićJelena MaletićDragana Ljubojević-PelićTanja BijelićMeat Technology, 2023. - Vol. 64, No. 2, p. 263–266 https://doi.org/10.18485/meattech.2023.64.2.48Detailed

Qualimetric Assessment as a Tool of the Quality and Safety Management System of Meat Products with Undeclared ComponentsElizaveta KryuchenkoYulia KuzlyakinaValentina ZamulaMeat Technology, 2023. - Vol. 64, No. 2, p. 267–272 https://doi.org/10.18485/meattech.2023.64.2.49Detailed

Honeybee Pollen as a Bioindicator of Contamination: An OverviewJelena ĆirićNils HaneklausTatjana BaltićSara SimunovićNenad ParunovićDejana TrbovićBoris MrdovićMeat Technology, 2023. - Vol. 64, No. 2, p. 273–276 https://doi.org/10.18485/meattech.2023.64.2.50Detailed

Reduction of Salt Content in Meat ProductsMilenko BabićDanijela VranićBranka BorovićJelena Babić MilijaševićTamara GerićSlobodan LilićMeat Technology, 2023. - Vol. 64, No. 2, p. 277–280 https://doi.org/10.18485/meattech.2023.64.2.51Detailed

The Influence of Different Gas Mixtures on the Shelf Life of Fresh BeefMilan MilijaševićJelena Babić MilijaševićIvan NastasijevićSlavica Vesković MoračaninMeat Technology, 2023. - Vol. 64, No. 2, p. 281–284 https://doi.org/10.18485/meattech.2023.64.2.52Detailed

Detection of Milk Fat in Dairy Products — An Alternative ApproachAleksandar BajčićDejana TrbovićDragan VasilevVesna ĐorđevićIvana Branković LazićČaba SilađiRadivoj PetronijevićMeat Technology, 2023. - Vol. 64, No. 2, p. 285–288 https://doi.org/10.18485/meattech.2023.64.2.53Detailed

Fennel (Foeniculum vulgare) Extracts as Potential Antioxidants in Beef BurgersMilo MujovićBranislav ŠojićBranimir PavlićPredrag IkonićSnežana ŠkaljacDanijela Bursać KovačevićMeat Technology, 2023. - Vol. 64, No. 2, p. 289–292 https://doi.org/10.18485/meattech.2023.64.2.54Detailed

Food Loss and Waste: A Global ProblemSlavica Vesković MoračaninMilan MilijaševićBranka BorovićJasna KureljušićMeat Technology, 2023. - Vol. 64, No. 2, p. 293–297 https://doi.org/10.18485/meattech.2023.64.2.55Detailed

Dietary Fibre and Carbohydrates in Frozen VegetablesDejana TrbovićDanijela VranićVladimir KorićanacMeat Technology, 2023. - Vol. 64, No. 2, p. 303–306 https://doi.org/10.18485/meattech.2023.64.2.57Detailed

Principal Component Analysis and Cluster Analysis for Fatty Acid Assessment of Backfat in Three Pig BreedsIrina ChernukhaMarina NikitinaElena KotenkovaLiliya FedulovaMeat Technology, 2023. - Vol. 64, No. 2, p. 317–322 https://doi.org/10.18485/meattech.2023.64.2.60Detailed

Evaluation of the Quality of Minced Meat and Minced Formed Meat on the Market of the Republic of SrpskaBiljana PećanacBojan GolićDragan KneževićMeat Technology, 2023. - Vol. 64, No. 2, p. 323–328 https://doi.org/10.18485/meattech.2023.64.2.61Detailed

Prevalence and Main Factors for Salmonella Spreading in Wild Boars — A Risk for Food SafetyJelena PetrovićJovan MirčetaJasna Prodanov-RadulovićMeat Technology, 2023. - Vol. 64, No. 2, p. 339–343 https://doi.org/10.18485/meattech.2023.64.2.64Detailed

Investigating the Influence of Rosehip Tea Marination on Lipid Oxidation in Turkey Breast MeatMeltem SerdaroğluÖzlem Yüncü-BoyacıMerih KaramanHülya Serpil KavuşanMeat Technology, 2023. - Vol. 64, No. 2, p. 344–349 https://doi.org/10.18485/meattech.2023.64.2.65Detailed

Innovative Coating Approach: Vacuum Impregnation with Chia Mucilage and Sage Infusion for Turkey FilletsElnaz SharefiabadaHulya Serpil KavusanMeltem SerdaroğluMeat Technology, 2023. - Vol. 64, No. 2, p. 354–359 https://doi.org/10.18485/meattech.2023.64.2.67Detailed

Bioactive Compounds in Honey: A Literature OverviewTatjana BaltićJelena ĆirićSara SimunovićIvana Branković LazićVesna ĐorđevićNenad ParunovićNenad KatanićMeat Technology, 2023. - Vol. 64, No. 2, p. 365–368 https://doi.org/10.18485/meattech.2023.64.2.69Detailed

The Effect of Sample Temperature on Sensory Quality of Caseless Sausages — cevapČaba SilađiVesna ĐorđevićVolker HeinzNino TerjungFranziska WitteIgor TomaševićMeat Technology, 2023. - Vol. 64, No. 2, p. 372–376 https://doi.org/10.18485/meattech.2023.64.2.71Detailed

Proteomics as an Emerging Tool in Equine Meat Research: An OverviewAntonella della MalvaMohammed GagaouaAgostino SeviMarzia AlbenzioMeat Technology, 2023. - Vol. 64, No. 2, p. 401–406 https://doi.org/10.18485/meattech.2023.64.2.77Detailed

Sensory and Chemical Characteristics of Dry Fermented SausagesJelena JovanovićIvana Branković LazićAleksandra NikolićMladen RašetaBoris MrdovićTatjana BaltićJelena Babić MilijaševićMeat Technology, 2023. - Vol. 64, No. 2, p. 412–415 https://doi.org/10.18485/meattech.2023.64.2.79Detailed

Physicochemical and Sensory Properties of Pork Liver Pâté Formulated with Sunflower Oleogel as Fat SubstituentMiloš ŽupanjacPredrag IkonićBranislav ŠojićBranislava ĐermanovićMeat Technology, 2023. - Vol. 64, No. 2, p. 416–421 https://doi.org/10.18485/meattech.2023.64.2.80Detailed

Protein Oxidation in Meat Products: Exploring the Role of Natural Antioxidants in Preservation and Quality EnhancementMeltem SerdaroğluMeat Technology, 2023. - Vol. 64, No. 2, p. 427–431 https://doi.org/10.18485/meattech.2023.64.2.82Detailed

On-Farm Killing as a Method to Minimize Pre-Slaughter Stress: A Qualitative Analysis from SwitzerlandLisa MärczAnna Francesca CorradiniEugenio DemartiniMichael GibbertMeat Technology, 2023. - Vol. 64, No. 2, p. 432–437 https://doi.org/10.18485/meattech.2023.64.2.83Detailed

Effects of Replacing Chicken Meat with Chicken Liver on Some Quality Characteristics of Model System Chicken Meat EmulsionsBerker NacakMeat Technology, 2023. - Vol. 64, No. 2, p. 438–442 https://doi.org/10.18485/meattech.2023.64.2.84Detailed

Mitigating the Allergenicity of Lupin Seeds Through Germination to Enhance Food SafetyMaría López-PedrousoRicard BouRoberto BermúdezRuben DomínguezJosé Manuel LorenzoMeat Technology, 2023. - Vol. 64, No. 2, p. 443–448 https://doi.org/10.18485/meattech.2023.64.2.85Detailed

Validation of LC-MS/MS for Food Colors in Foodstuffs and Household ProductsDanka SpirićSrđan StefanovićČaba SilađiRadivoj PetronijevićTamara GerićNikola BorjanSilvana StajkovićMeat Technology, 2023. - Vol. 64, No. 2, p. 449–452 https://doi.org/10.18485/meattech.2023.64.2.86Detailed

Microbiological Status of Minced Meat at Retail in Belgrade DistrictNikola BetićIvana Branković LazićLazar MilojevićIvan VićićNedjeljko KarabasilNenad ParunovićVesna ĐorđevićMeat Technology, 2023. - Vol. 64, No. 2, p. 460–464 https://doi.org/10.18485/meattech.2023.64.2.88Detailed

Prevention of Mycotoxins’ Effects — From Field to TableDejan PerićRadmila MarkovićStamen RadulovićSvetlana GrdovićDragoljub JovanovićDragan ŠeferMeat Technology, 2023. - Vol. 64, No. 2, p. 470–474 https://doi.org/10.18485/meattech.2023.64.2.90Detailed

Magnesium Content in Chicken Meat — Share in Food IntakeSaša JankovićStefan SimunovićSrđan StefanovićZoran PetrovićJasna Đinović-StojanovićSanin TankovićNikola BorjanMeat Technology, 2023. - Vol. 64, No. 2, p. 505–507 https://doi.org/10.18485/meattech.2023.64.2.97Detailed

Microbial Biofilms in a Meat Processing EnvironmentViera DuckováMiroslav KročkoJana TkáčováMeat Technology, 2023. - Vol. 64, No. 2, p. 508–512 https://doi.org/10.18485/meattech.2023.64.2.98Detailed

Tackling African Swine Fever and Highly Pathogenic Animal Diseases for Sustainable Meat Production and Food SecurityBudimir PlavšićMeat Technology, 2023. - Vol. 64, No. 2, p. 513–524 https://doi.org/10.18485/meattech.2023.64.2.99Detailed

doi
Fil
/ Faculty of Philology, University of Belgrade

What is Meat in Serbia?

Igor Tomašević, Vladimir Tomović, Nedjeljko Karabasil, Nino Terjung, Ilija Đekić, Đorđević Vesna
Meat Technology, 2023. - Vol. 64, No. 2, p. 1–11
https://doi.org/10.18485/meattech.2023.64.2.1Detailed

Characteristics of Traditional Guaranteed Meat Specialties in Slovakia

Miroslav Kročko
Viera Ducková
Marek Bobko
Meat Technology, 2023. - Vol. 64, No. 2, p. 12–16
https://doi.org/10.18485/meattech.2023.64.2.2Detailed

Odors Change Visual Attention. A Case Study with Stawberry Odor and Differently Flavoured Yoghurts

Dorina Szakál
Abdul Hannan Bin Zulkarnain
Xu Cao
Attila Gere
Meat Technology, 2023. - Vol. 64, No. 2, p. 17–24
https://doi.org/10.18485/meattech.2023.64.2.3Detailed

Overview of Microplastics in the Meat: Occurrence, Detection Methods and Health Effects

Branko Velebit
Vesna Janković
Lazar Milojević
Tatjana Baltić
Jelena Ćirić
Radmila Mitrović
Meat Technology, 2023. - Vol. 64, No. 2, p. 36–41
https://doi.org/10.18485/meattech.2023.64.2.6Detailed

(Mis)Understandings in Research Methodology and Chemometrics in Meat Science

Predrag Putnik
Daniela Šojić Merkulov
Branimir Pavlić
Branko Velebit
Danijela Bursać Kovačević
Meat Technology, 2023. - Vol. 64, No. 2, p. 42–47
https://doi.org/10.18485/meattech.2023.64.2.7Detailed

Is Food Oral Processing a New Meat Quality Dimension?

Ilija Đekić
Meat Technology, 2023. - Vol. 64, No. 2, p. 48–51
https://doi.org/10.18485/meattech.2023.64.2.8Detailed

Nutritional Quality of Selected Croatian Traditional Dry-Fermented Sausages

Ana Vulić
Nina Kudumija
Tina Lešić
Jelka Pleadin
Meat Technology, 2023. - Vol. 64, No. 2, p. 52–57
https://doi.org/10.18485/meattech.2023.64.2.9Detailed

Essential Oils as Emerging Ingredients in Processing of Minced Meat Products

Branislav Šojić
Branimir Pavlić
Milo Mujović
Predrag Ikonić
Snežana Škaljac
Meat Technology, 2023. - Vol. 64, No. 2, p. 58–62
https://doi.org/10.18485/meattech.2023.64.2.10Detailed

Toxoplasma gondii Infection in Pigs in Serbia

Aleksandra Uzelac
Nikola Betić
Nedjeljko Karabasil
Vladimir Ćirković
Olgica Đurković-Đaković
Ivana Klun
Meat Technology, 2023. - Vol. 64, No. 2, p. 82–88
https://doi.org/10.18485/meattech.2023.64.2.14Detailed

Detection of Pathogenic Yersinia enterocolitica Strains in Pre-Packed Fresh Pork Minced Meat — Preliminary Data

Sead Hadžiabdić
Dörte Haase
Andrea Barać
Stefan Hertwig
Anja Buschulte
Meat Technology, 2023. - Vol. 64, No. 2, p. 89–92
https://doi.org/10.18485/meattech.2023.64.2.15Detailed

Enhanced Biosecurity Measures May Contribute to the Reduction of Campylobacter Incidence in Slaughterhouses

Jelena Maletić
Jasna Kureljušić
Nenad Katanić
Meat Technology, 2023. - Vol. 64, No. 2, p. 93–100
https://doi.org/10.18485/meattech.2023.64.2.16Detailed

Challenges in Agri-Food Chain: Biosensors in the Meat Production System

Ivan Nastasijević
Ivana Podunavac
Saša Janković
Radmila Mitrović
Vasa Radonić
Meat Technology, 2023. - Vol. 64, No. 2, p. 101–105
https://doi.org/10.18485/meattech.2023.64.2.17Detailed

Major Allergens — The Big Nine

Vesna Janković
Branko Velebit
Brankica Lakićević
Radmila Mitrović
Lazar Milojević
Meat Technology, 2023. - Vol. 64, No. 2, p. 111–115
https://doi.org/10.18485/meattech.2023.64.2.19Detailed

Zoonotic Potential of Eustrongylides spp. in Freshwater Fish Meat

Dragana Ljubojević Pelić
Miloš Pelić
Nikolina Novakov
Milica Živkov Baloš
Vesna Đorđević
Meat Technology, 2023. - Vol. 64, No. 2, p. 122–128
https://doi.org/10.18485/meattech.2023.64.2.21Detailed

Toxoplasma gondii — Control Measures for Reducing Risks in the Pork Production Chain

Nikola Betić
Ivana Branković Lazić
Nedjeljko Karabasil
Dragan Vasilev
Aleksandra Uzelac
Ivana Klun
Meat Technology, 2023. - Vol. 64, No. 2, p. 129–132
https://doi.org/10.18485/meattech.2023.64.2.22Detailed

Sustainable Meat Production

Nedjeljko Karabasil
Tamara Bošković
Nataša Kilibarda
Nikola Čobanović
Ivan Vićić
Mirjana Dimitrijević
Meat Technology, 2023. - Vol. 64, No. 2, p. 133–135
https://doi.org/10.18485/meattech.2023.64.2.23Detailed

Viruses in Shellfish — Food Safety Risks

Mirjana Dimitrijević
Nevena Grković
Ivana Milošević
Nedjeljko Karabasil
Meat Technology, 2023. - Vol. 64, No. 2, p. 136–139
https://doi.org/10.18485/meattech.2023.64.2.24Detailed

Perspectives in Fat Replacement in Sausages

Dragan Vasilev
Branko Suvajdžić
Aleksandar Bajčić
Silvana Stajković
Meat Technology, 2023. - Vol. 64, No. 2, p. 140–144
https://doi.org/10.18485/meattech.2023.64.2.25Detailed

Acute Phase Proteins as Biomarkers of Pre-Slaughter Stress in Pigs

Silvana Stajković
Dragan Vasilev
Meat Technology, 2023. - Vol. 64, No. 2, p. 145–148
https://doi.org/10.18485/meattech.2023.64.2.26Detailed

Non-Thermal Technologies for Milk and Dairy Processing

Tijana Ledina
Jasna Đorđević
Marija Kovandžić
Snežana Bulajić
Meat Technology, 2023. - Vol. 64, No. 2, p. 149–154
https://doi.org/10.18485/meattech.2023.64.2.27Detailed

Levels and Accumulation of Selected Heavy Metals in the One Health Approach

Nevena Grković
Nikola Čobanović
Branko Suvajdzić
Dragoljub Jovanović
Mirjana Dimitrijević
Meat Technology, 2023. - Vol. 64, No. 2, p. 155–159
https://doi.org/10.18485/meattech.2023.64.2.28Detailed

Horse Carcass and Meat Quality — Current Knowledge and Research Gaps

Nikola Čobanović
Nevena Grković
Branko Suvajdžić
Ivan Vićić
Nedjeljko Karabasil
Meat Technology, 2023. - Vol. 64, No. 2, p. 160–165
https://doi.org/10.18485/meattech.2023.64.2.29Detailed

Production and Trade of Milk and Dairy Products in Serbia

Jasna Đorđević
Tijana Ledina
Marija Kovandžić
Snežana Bulajić
Meat Technology, 2023. - Vol. 64, No. 2, p. 166–170
https://doi.org/10.18485/meattech.2023.64.2.30Detailed

The Nutritional Profile and Technological Properties of Rabbit Meat

Branko Suvajdžić
Nikola Čobanović
Nevena Grković
Ivan Vićić
Dragan Vasilev
Meat Technology, 2023. - Vol. 64, No. 2, p. 171–176
https://doi.org/10.18485/meattech.2023.64.2.31Detailed

Meat Matters: Tackling Food Loss and Waste in the Meat Sector

Nataša Kilibarda
Neđeljko Karabasil
Jelena Stojanović
Meat Technology, 2023. - Vol. 64, No. 2, p. 177–182
https://doi.org/10.18485/meattech.2023.64.2.32Detailed

Nutritional Approaches to Enhance Fatty Acid Composition of Beef: A Review

Mirjana Lukić
Sara Simunović
Stefan Simunović
Meat Technology, 2023. - Vol. 64, No. 2, p. 189–193
https://doi.org/10.18485/meattech.2023.64.2.34Detailed

Anticoagulant Rodenticides in Game Meat: A Risk to Human Health

Vladimir Drašković
Milica Glišić
Ružica Cvetković
Radislava Teodorović
Ljiljana Janković
Milutin Đorđević
Meat Technology, 2023. - Vol. 64, No. 2, p. 194–198
https://doi.org/10.18485/meattech.2023.64.2.35Detailed

Reviewing the Current Situation and Opinions of the Hepatitis E Virus Among Natural Reservoirs and Through the Food Chain

Lazar Milojević
Branko Velebit
Nikola Betić
Meat Technology, 2023. - Vol. 64, No. 2, p. 199–205
https://doi.org/10.18485/meattech.2023.64.2.36Detailed

Meat Products and Functional Food

Slaviša Stajić
Nikola Stanišić
Vladimir Kurćubić
Meat Technology, 2023. - Vol. 64, No. 2, p. 206–211
https://doi.org/10.18485/meattech.2023.64.2.37Detailed

Enrichment of Table Eggs with Selenium Through Designed Feed for Laying Hens

Dragan Šefer
Dejan Perić
Radmila Marković
Meat Technology, 2023. - Vol. 64, No. 2, p. 218–221
https://doi.org/10.18485/meattech.2023.64.2.39Detailed

Live Yeast Cells in Nutrition of Monogastric Animals

Radmila Marković
Dejan Perić
Svetlana Grdović
Dragoljub Jovanović
Dragan Šefer
Jelena Janjić
Željko Maksimović
Meat Technology, 2023. - Vol. 64, No. 2, p. 222–226
https://doi.org/10.18485/meattech.2023.64.2.40Detailed

Effects of Spent Mushroom Substrate on Growth Performance and Meat Characteristics of Animals

Svetlana Grdović
Radmila Marković
Dejan Perić
Dragan Šefer
Meat Technology, 2023. - Vol. 64, No. 2, p. 227–230
https://doi.org/10.18485/meattech.2023.64.2.41Detailed

Entomophagy — A Novel Option in Animal and Human Nutrition

Ksenija Nešić
Radmila Marković
Dragan Šefer
Meat Technology, 2023. - Vol. 64, No. 2, p. 231–236
https://doi.org/10.18485/meattech.2023.64.2.42Detailed

Yersinia enterocolitica and Control Measures for Reducing Risks in the Pork Production Chain

Miloš Arsić
Ivan Vićić
Miloš Petrović
Marko Dmitrić
Nedjeljko Karabasil
Meat Technology, 2023. - Vol. 64, No. 2, p. 237–241
https://doi.org/10.18485/meattech.2023.64.2.43Detailed

The One Health Concept: A Comprehensive Approach to the Function of a Sustainable Food System

Dragan Milićević
Radman Šelmić
Zoran Petrović
Meat Technology, 2023. - Vol. 64, No. 2, p. 242–247
https://doi.org/10.18485/meattech.2023.64.2.44Detailed

Monitoring of Sulfites in Kebabs and Grilled Meat

Jasna Kureljušić
Nikola Rokvić
Marija Pavlović
Aleksandra Tasić
Jelena Maletić
Dragana Ljubojević-Pelić
Tanja Bijelić
Meat Technology, 2023. - Vol. 64, No. 2, p. 263–266
https://doi.org/10.18485/meattech.2023.64.2.48Detailed

Qualimetric Assessment as a Tool of the Quality and Safety Management System of Meat Products with Undeclared Components

Elizaveta Kryuchenko
Yulia Kuzlyakina
Valentina Zamula
Meat Technology, 2023. - Vol. 64, No. 2, p. 267–272
https://doi.org/10.18485/meattech.2023.64.2.49Detailed

Honeybee Pollen as a Bioindicator of Contamination: An Overview

Jelena Ćirić
Nils Haneklaus
Tatjana Baltić
Sara Simunović
Nenad Parunović
Dejana Trbović
Boris Mrdović
Meat Technology, 2023. - Vol. 64, No. 2, p. 273–276
https://doi.org/10.18485/meattech.2023.64.2.50Detailed

Reduction of Salt Content in Meat Products

Milenko Babić
Danijela Vranić
Branka Borović
Jelena Babić Milijašević
Tamara Gerić
Slobodan Lilić
Meat Technology, 2023. - Vol. 64, No. 2, p. 277–280
https://doi.org/10.18485/meattech.2023.64.2.51Detailed

The Influence of Different Gas Mixtures on the Shelf Life of Fresh Beef

Milan Milijašević
Jelena Babić Milijašević
Ivan Nastasijević
Slavica Vesković Moračanin
Meat Technology, 2023. - Vol. 64, No. 2, p. 281–284
https://doi.org/10.18485/meattech.2023.64.2.52Detailed

Food Loss and Waste: A Global Problem

Slavica Vesković Moračanin
Milan Milijašević
Branka Borović
Jasna Kureljušić
Meat Technology, 2023. - Vol. 64, No. 2, p. 293–297
https://doi.org/10.18485/meattech.2023.64.2.55Detailed

Dietary Fibre and Carbohydrates in Frozen Vegetables

Dejana Trbović
Danijela Vranić
Vladimir Korićanac
Meat Technology, 2023. - Vol. 64, No. 2, p. 303–306
https://doi.org/10.18485/meattech.2023.64.2.57Detailed

Principal Component Analysis and Cluster Analysis for Fatty Acid Assessment of Backfat in Three Pig Breeds

Irina Chernukha
Marina Nikitina
Elena Kotenkova
Liliya Fedulova
Meat Technology, 2023. - Vol. 64, No. 2, p. 317–322
https://doi.org/10.18485/meattech.2023.64.2.60Detailed

Evaluation of the Quality of Minced Meat and Minced Formed Meat on the Market of the Republic of Srpska

Biljana Pećanac
Bojan Golić
Dragan Knežević
Meat Technology, 2023. - Vol. 64, No. 2, p. 323–328
https://doi.org/10.18485/meattech.2023.64.2.61Detailed

Prevalence and Main Factors for Salmonella Spreading in Wild Boars — A Risk for Food Safety

Jelena Petrović
Jovan Mirčeta
Jasna Prodanov-Radulović
Meat Technology, 2023. - Vol. 64, No. 2, p. 339–343
https://doi.org/10.18485/meattech.2023.64.2.64Detailed

Investigating the Influence of Rosehip Tea Marination on Lipid Oxidation in Turkey Breast Meat

Meltem Serdaroğlu
Özlem Yüncü-Boyacı
Merih Karaman
Hülya Serpil Kavuşan
Meat Technology, 2023. - Vol. 64, No. 2, p. 344–349
https://doi.org/10.18485/meattech.2023.64.2.65Detailed

Innovative Coating Approach: Vacuum Impregnation with Chia Mucilage and Sage Infusion for Turkey Fillets

Elnaz Sharefiabada
Hulya Serpil Kavusan
Meltem Serdaroğlu
Meat Technology, 2023. - Vol. 64, No. 2, p. 354–359
https://doi.org/10.18485/meattech.2023.64.2.67Detailed

Bioactive Compounds in Honey: A Literature Overview

Tatjana Baltić
Jelena Ćirić
Sara Simunović
Ivana Branković Lazić
Vesna Đorđević
Nenad Parunović
Nenad Katanić
Meat Technology, 2023. - Vol. 64, No. 2, p. 365–368
https://doi.org/10.18485/meattech.2023.64.2.69Detailed

The Effect of Sample Temperature on Sensory Quality of Caseless Sausages — cevap

Čaba Silađi
Vesna Đorđević
Volker Heinz
Nino Terjung
Franziska Witte
Igor Tomašević
Meat Technology, 2023. - Vol. 64, No. 2, p. 372–376
https://doi.org/10.18485/meattech.2023.64.2.71Detailed

Proteomics as an Emerging Tool in Equine Meat Research: An Overview

Antonella della Malva
Mohammed Gagaoua
Agostino Sevi
Marzia Albenzio
Meat Technology, 2023. - Vol. 64, No. 2, p. 401–406
https://doi.org/10.18485/meattech.2023.64.2.77Detailed

Physicochemical and Sensory Properties of Pork Liver Pâté Formulated with Sunflower Oleogel as Fat Substituent

Miloš Županjac
Predrag Ikonić
Branislav Šojić
Branislava Đermanović
Meat Technology, 2023. - Vol. 64, No. 2, p. 416–421
https://doi.org/10.18485/meattech.2023.64.2.80Detailed

Protein Oxidation in Meat Products: Exploring the Role of Natural Antioxidants in Preservation and Quality Enhancement

Meltem Serdaroğlu
Meat Technology, 2023. - Vol. 64, No. 2, p. 427–431
https://doi.org/10.18485/meattech.2023.64.2.82Detailed

On-Farm Killing as a Method to Minimize Pre-Slaughter Stress: A Qualitative Analysis from Switzerland

Lisa Märcz
Anna Francesca Corradini
Eugenio Demartini
Michael Gibbert
Meat Technology, 2023. - Vol. 64, No. 2, p. 432–437
https://doi.org/10.18485/meattech.2023.64.2.83Detailed

Effects of Replacing Chicken Meat with Chicken Liver on Some Quality Characteristics of Model System Chicken Meat Emulsions

Berker Nacak
Meat Technology, 2023. - Vol. 64, No. 2, p. 438–442
https://doi.org/10.18485/meattech.2023.64.2.84Detailed

Mitigating the Allergenicity of Lupin Seeds Through Germination to Enhance Food Safety

María López-Pedrouso
Ricard Bou
Roberto Bermúdez
Ruben Domínguez
José Manuel Lorenzo
Meat Technology, 2023. - Vol. 64, No. 2, p. 443–448
https://doi.org/10.18485/meattech.2023.64.2.85Detailed

Prevention of Mycotoxins’ Effects — From Field to Table

Dejan Perić
Radmila Marković
Stamen Radulović
Svetlana Grdović
Dragoljub Jovanović
Dragan Šefer
Meat Technology, 2023. - Vol. 64, No. 2, p. 470–474
https://doi.org/10.18485/meattech.2023.64.2.90Detailed

Magnesium Content in Chicken Meat — Share in Food Intake

Saša Janković
Stefan Simunović
Srđan Stefanović
Zoran Petrović
Jasna Đinović-Stojanović
Sanin Tanković
Nikola Borjan
Meat Technology, 2023. - Vol. 64, No. 2, p. 505–507
https://doi.org/10.18485/meattech.2023.64.2.97Detailed

Microbial Biofilms in a Meat Processing Environment

Viera Ducková
Miroslav Kročko
Jana Tkáčová
Meat Technology, 2023. - Vol. 64, No. 2, p. 508–512
https://doi.org/10.18485/meattech.2023.64.2.98Detailed

Tackling African Swine Fever and Highly Pathogenic Animal Diseases for Sustainable Meat Production and Food Security

Budimir Plavšić
Meat Technology, 2023. - Vol. 64, No. 2, p. 513–524
https://doi.org/10.18485/meattech.2023.64.2.99Detailed