/ 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.2023.64.2.1
Detailed
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.2023.64.2.2
Detailed
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.2023.64.2.3
Detailed
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.2023.64.2.4
Detailed
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.2023.64.2.5
Detailed
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.2023.64.2.6
Detailed
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.2023.64.2.7
Detailed
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.2023.64.2.8
Detailed
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.2023.64.2.9
Detailed
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.2023.64.2.10
Detailed
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.2023.64.2.11
Detailed
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.2023.64.2.12
Detailed
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.2023.64.2.13
Detailed
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.2023.64.2.14
Detailed
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.2023.64.2.15
Detailed
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.2023.64.2.16
Detailed
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.2023.64.2.17
Detailed
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.2023.64.2.18
Detailed
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.2023.64.2.19
Detailed
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.2023.64.2.20
Detailed
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.2023.64.2.21
Detailed
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.2023.64.2.22
Detailed
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.2023.64.2.23
Detailed
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.2023.64.2.24
Detailed
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.2023.64.2.25
Detailed
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.2023.64.2.26
Detailed
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.2023.64.2.27
Detailed
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.2023.64.2.28
Detailed
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.2023.64.2.29
Detailed
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.2023.64.2.30
Detailed
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.2023.64.2.31
Detailed
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.2023.64.2.32
Detailed
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.2023.64.2.33
Detailed
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.2023.64.2.34
Detailed
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.2023.64.2.35
Detailed
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.2023.64.2.36
Detailed
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.2023.64.2.37
Detailed
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.2023.64.2.38
Detailed
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.2023.64.2.39
Detailed
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.2023.64.2.40
Detailed
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.2023.64.2.41
Detailed
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.2023.64.2.42
Detailed
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.2023.64.2.43
Detailed
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.2023.64.2.44
Detailed
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.2023.64.2.45
Detailed
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.2023.64.2.46
Detailed
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.2023.64.2.47
Detailed
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.2023.64.2.48
Detailed
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.2023.64.2.49
Detailed
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.2023.64.2.50
Detailed
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.2023.64.2.51
Detailed
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.2023.64.2.52
Detailed
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.2023.64.2.53
Detailed
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.2023.64.2.54
Detailed
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.2023.64.2.55
Detailed
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.2023.64.2.56
Detailed
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.2023.64.2.57
Detailed
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.2023.64.2.58
Detailed
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.2023.64.2.59
Detailed
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.2023.64.2.60
Detailed
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.2023.64.2.61
Detailed
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.2023.64.2.62
Detailed
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.2023.64.2.63
Detailed
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.2023.64.2.64
Detailed
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.2023.64.2.65
Detailed
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.2023.64.2.66
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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.2023.64.2.67
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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.2023.64.2.68
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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.2023.64.2.69
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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.2023.64.2.70
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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.2023.64.2.71
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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.2023.64.2.72
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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.2023.64.2.73
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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.2023.64.2.74
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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.2023.64.2.75
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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.2023.64.2.76
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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.2023.64.2.77
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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.2023.64.2.78
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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.2023.64.2.79
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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.2023.64.2.80
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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.2023.64.2.81
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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.2023.64.2.82
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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.2023.64.2.83
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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.2023.64.2.84
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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.2023.64.2.85
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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.2023.64.2.86
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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.2023.64.2.87
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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.2023.64.2.88
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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.2023.64.2.89
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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.2023.64.2.90
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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.2023.64.2.91
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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.2023.64.2.92
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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.2023.64.2.93
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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.2023.64.2.94
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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.2023.64.2.95
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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.2023.64.2.96
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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.2023.64.2.97
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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.2023.64.2.98
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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.2023.64.2.99
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