/ Филолошки факултет, Универзитет у Београду

Издања:

Књ. 64 (2023), Бр. 3

Књ. 64 (2023), Бр. 2

Књ. 64 (2023), Бр. 1

Књ. 63 (2022), Бр. 2

Књ. 63 (2022), Бр. 1

Књ. 62 (2021), Бр. 2

Књ. 62 (2021), Бр. 1

Књ. 61 (2020), Бр. 2

Књ. 61 (2020), Бр. 1

Књ. 60 (2019), Бр. 2

Књ. 60 (2019), Бр. 1

Књ. 59 (2018), Бр. 2

Књ. 59 (2018), Бр. 1

Meat Technology, Књ. 64 (2023), Бр. 2


1.
What is Meat in Serbia?
Igor Tomašević, Vladimir Tomović, Nedjeljko Karabasil, Nino Terjung, Ilija Đekić, Đorđević Vesna
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 1–11
https://doi.org/10.18485/meattech.2023.64.2.1Детаљније
2.
Characteristics of Traditional Guaranteed Meat Specialties in Slovakia
Miroslav Kročko, Viera Ducková, Marek Bobko
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 12–16
https://doi.org/10.18485/meattech.2023.64.2.2Детаљније
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. - Књ. 64, Бр. 2, стр. 17–24
https://doi.org/10.18485/meattech.2023.64.2.3Детаљније
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. - Књ. 64, Бр. 2, стр. 25–29
https://doi.org/10.18485/meattech.2023.64.2.4Детаљније
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. - Књ. 64, Бр. 2, стр. 30–35
https://doi.org/10.18485/meattech.2023.64.2.5Детаљније
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. - Књ. 64, Бр. 2, стр. 36–41
https://doi.org/10.18485/meattech.2023.64.2.6Детаљније
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. - Књ. 64, Бр. 2, стр. 42–47
https://doi.org/10.18485/meattech.2023.64.2.7Детаљније
8.
Is Food Oral Processing a New Meat Quality Dimension?
Ilija Đekić
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 48–51
https://doi.org/10.18485/meattech.2023.64.2.8Детаљније
9.
Nutritional Quality of Selected Croatian Traditional Dry-Fermented Sausages
Ana Vulić, Nina Kudumija, Tina Lešić, Jelka Pleadin
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 52–57
https://doi.org/10.18485/meattech.2023.64.2.9Детаљније
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. - Књ. 64, Бр. 2, стр. 58–62
https://doi.org/10.18485/meattech.2023.64.2.10Детаљније
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. - Књ. 64, Бр. 2, стр. 63–68
https://doi.org/10.18485/meattech.2023.64.2.11Детаљније
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. - Књ. 64, Бр. 2, стр. 69–74
https://doi.org/10.18485/meattech.2023.64.2.12Детаљније
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. - Књ. 64, Бр. 2, стр. 75–81
https://doi.org/10.18485/meattech.2023.64.2.13Детаљније
14.
Toxoplasma gondii Infection in Pigs in Serbia
Aleksandra Uzelac, Nikola Betić, Nedjeljko Karabasil, Vladimir Ćirković, Olgica Đurković-Đaković, Ivana Klun
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 82–88
https://doi.org/10.18485/meattech.2023.64.2.14Детаљније
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. - Књ. 64, Бр. 2, стр. 89–92
https://doi.org/10.18485/meattech.2023.64.2.15Детаљније
16.
Enhanced Biosecurity Measures May Contribute to the Reduction of Campylobacter Incidence in Slaughterhouses
Jelena Maletić, Jasna Kureljušić, Nenad Katanić
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 93–100
https://doi.org/10.18485/meattech.2023.64.2.16Детаљније
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. - Књ. 64, Бр. 2, стр. 101–105
https://doi.org/10.18485/meattech.2023.64.2.17Детаљније
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. - Књ. 64, Бр. 2, стр. 106–110
https://doi.org/10.18485/meattech.2023.64.2.18Детаљније
19.
Major Allergens — The Big Nine
Vesna Janković, Branko Velebit, Brankica Lakićević, Radmila Mitrović, Lazar Milojević
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 111–115
https://doi.org/10.18485/meattech.2023.64.2.19Детаљније
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. - Књ. 64, Бр. 2, стр. 116–121
https://doi.org/10.18485/meattech.2023.64.2.20Детаљније
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. - Књ. 64, Бр. 2, стр. 122–128
https://doi.org/10.18485/meattech.2023.64.2.21Детаљније
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. - Књ. 64, Бр. 2, стр. 129–132
https://doi.org/10.18485/meattech.2023.64.2.22Детаљније
23.
Sustainable Meat Production
Nedjeljko Karabasil, Tamara Bošković, Nataša Kilibarda, Nikola Čobanović, Ivan Vićić, Mirjana Dimitrijević
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 133–135
https://doi.org/10.18485/meattech.2023.64.2.23Детаљније
24.
Viruses in Shellfish — Food Safety Risks
Mirjana Dimitrijević, Nevena Grković, Ivana Milošević, Nedjeljko Karabasil
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 136–139
https://doi.org/10.18485/meattech.2023.64.2.24Детаљније
25.
Perspectives in Fat Replacement in Sausages
Dragan Vasilev, Branko Suvajdžić, Aleksandar Bajčić, Silvana Stajković
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 140–144
https://doi.org/10.18485/meattech.2023.64.2.25Детаљније
26.
Acute Phase Proteins as Biomarkers of Pre-Slaughter Stress in Pigs
Silvana Stajković, Dragan Vasilev
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 145–148
https://doi.org/10.18485/meattech.2023.64.2.26Детаљније
27.
Non-Thermal Technologies for Milk and Dairy Processing
Tijana Ledina, Jasna Đorđević, Marija Kovandžić, Snežana Bulajić
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 149–154
https://doi.org/10.18485/meattech.2023.64.2.27Детаљније
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. - Књ. 64, Бр. 2, стр. 155–159
https://doi.org/10.18485/meattech.2023.64.2.28Детаљније
29.
Horse Carcass and Meat Quality — Current Knowledge and Research Gaps
Nikola Čobanović, Nevena Grković, Branko Suvajdžić, Ivan Vićić, Nedjeljko Karabasil
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 160–165
https://doi.org/10.18485/meattech.2023.64.2.29Детаљније
30.
Production and Trade of Milk and Dairy Products in Serbia
Jasna Đorđević, Tijana Ledina, Marija Kovandžić, Snežana Bulajić
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 166–170
https://doi.org/10.18485/meattech.2023.64.2.30Детаљније
31.
The Nutritional Profile and Technological Properties of Rabbit Meat
Branko Suvajdžić, Nikola Čobanović, Nevena Grković, Ivan Vićić, Dragan Vasilev
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 171–176
https://doi.org/10.18485/meattech.2023.64.2.31Детаљније
32.
Meat Matters: Tackling Food Loss and Waste in the Meat Sector
Nataša Kilibarda, Neđeljko Karabasil, Jelena Stojanović
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 177–182
https://doi.org/10.18485/meattech.2023.64.2.32Детаљније
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. - Књ. 64, Бр. 2, стр. 183–188
https://doi.org/10.18485/meattech.2023.64.2.33Детаљније
34.
Nutritional Approaches to Enhance Fatty Acid Composition of Beef: A Review
Mirjana Lukić, Sara Simunović, Stefan Simunović
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 189–193
https://doi.org/10.18485/meattech.2023.64.2.34Детаљније
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. - Књ. 64, Бр. 2, стр. 194–198
https://doi.org/10.18485/meattech.2023.64.2.35Детаљније
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. - Књ. 64, Бр. 2, стр. 199–205
https://doi.org/10.18485/meattech.2023.64.2.36Детаљније
37.
Meat Products and Functional Food
Slaviša Stajić, Nikola Stanišić, Vladimir Kurćubić
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 206–211
https://doi.org/10.18485/meattech.2023.64.2.37Детаљније
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. - Књ. 64, Бр. 2, стр. 212–217
https://doi.org/10.18485/meattech.2023.64.2.38Детаљније
39.
Enrichment of Table Eggs with Selenium Through Designed Feed for Laying Hens
Dragan Šefer, Dejan Perić, Radmila Marković
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 218–221
https://doi.org/10.18485/meattech.2023.64.2.39Детаљније
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. - Књ. 64, Бр. 2, стр. 222–226
https://doi.org/10.18485/meattech.2023.64.2.40Детаљније
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. - Књ. 64, Бр. 2, стр. 227–230
https://doi.org/10.18485/meattech.2023.64.2.41Детаљније
42.
Entomophagy — A Novel Option in Animal and Human Nutrition
Ksenija Nešić, Radmila Marković, Dragan Šefer
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 231–236
https://doi.org/10.18485/meattech.2023.64.2.42Детаљније
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. - Књ. 64, Бр. 2, стр. 237–241
https://doi.org/10.18485/meattech.2023.64.2.43Детаљније
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. - Књ. 64, Бр. 2, стр. 242–247
https://doi.org/10.18485/meattech.2023.64.2.44Детаљније
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. - Књ. 64, Бр. 2, стр. 248–251
https://doi.org/10.18485/meattech.2023.64.2.45Детаљније
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. - Књ. 64, Бр. 2, стр. 252–255
https://doi.org/10.18485/meattech.2023.64.2.46Детаљније
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. - Књ. 64, Бр. 2, стр. 256–262
https://doi.org/10.18485/meattech.2023.64.2.47Детаљније
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. - Књ. 64, Бр. 2, стр. 263–266
https://doi.org/10.18485/meattech.2023.64.2.48Детаљније
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. - Књ. 64, Бр. 2, стр. 267–272
https://doi.org/10.18485/meattech.2023.64.2.49Детаљније
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. - Књ. 64, Бр. 2, стр. 273–276
https://doi.org/10.18485/meattech.2023.64.2.50Детаљније
51.
Reduction of Salt Content in Meat Products
Milenko Babić, Danijela Vranić, Branka Borović, Jelena Babić Milijašević, Tamara Gerić, Slobodan Lilić
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 277–280
https://doi.org/10.18485/meattech.2023.64.2.51Детаљније
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. - Књ. 64, Бр. 2, стр. 281–284
https://doi.org/10.18485/meattech.2023.64.2.52Детаљније
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. - Књ. 64, Бр. 2, стр. 285–288
https://doi.org/10.18485/meattech.2023.64.2.53Детаљније
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. - Књ. 64, Бр. 2, стр. 289–292
https://doi.org/10.18485/meattech.2023.64.2.54Детаљније
55.
Food Loss and Waste: A Global Problem
Slavica Vesković Moračanin, Milan Milijašević, Branka Borović, Jasna Kureljušić
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 293–297
https://doi.org/10.18485/meattech.2023.64.2.55Детаљније
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. - Књ. 64, Бр. 2, стр. 298–302
https://doi.org/10.18485/meattech.2023.64.2.56Детаљније
57.
Dietary Fibre and Carbohydrates in Frozen Vegetables
Dejana Trbović, Danijela Vranić, Vladimir Korićanac
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 303–306
https://doi.org/10.18485/meattech.2023.64.2.57Детаљније
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. - Књ. 64, Бр. 2, стр. 307–311
https://doi.org/10.18485/meattech.2023.64.2.58Детаљније
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. - Књ. 64, Бр. 2, стр. 312–316
https://doi.org/10.18485/meattech.2023.64.2.59Детаљније
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. - Књ. 64, Бр. 2, стр. 317–322
https://doi.org/10.18485/meattech.2023.64.2.60Детаљније
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. - Књ. 64, Бр. 2, стр. 323–328
https://doi.org/10.18485/meattech.2023.64.2.61Детаљније
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. - Књ. 64, Бр. 2, стр. 329–333
https://doi.org/10.18485/meattech.2023.64.2.62Детаљније
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. - Књ. 64, Бр. 2, стр. 334–338
https://doi.org/10.18485/meattech.2023.64.2.63Детаљније
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. - Књ. 64, Бр. 2, стр. 339–343
https://doi.org/10.18485/meattech.2023.64.2.64Детаљније
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. - Књ. 64, Бр. 2, стр. 344–349
https://doi.org/10.18485/meattech.2023.64.2.65Детаљније
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. - Књ. 64, Бр. 2, стр. 350–353
https://doi.org/10.18485/meattech.2023.64.2.66Детаљније
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. - Књ. 64, Бр. 2, стр. 354–359
https://doi.org/10.18485/meattech.2023.64.2.67Детаљније
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. - Књ. 64, Бр. 2, стр. 360–364
https://doi.org/10.18485/meattech.2023.64.2.68Детаљније
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. - Књ. 64, Бр. 2, стр. 365–368
https://doi.org/10.18485/meattech.2023.64.2.69Детаљније
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. - Књ. 64, Бр. 2, стр. 369–371
https://doi.org/10.18485/meattech.2023.64.2.70Детаљније
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. - Књ. 64, Бр. 2, стр. 372–376
https://doi.org/10.18485/meattech.2023.64.2.71Детаљније
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. - Књ. 64, Бр. 2, стр. 377–381
https://doi.org/10.18485/meattech.2023.64.2.72Детаљније
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. - Књ. 64, Бр. 2, стр. 382–386
https://doi.org/10.18485/meattech.2023.64.2.73Детаљније
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. - Књ. 64, Бр. 2, стр. 387–391
https://doi.org/10.18485/meattech.2023.64.2.74Детаљније
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. - Књ. 64, Бр. 2, стр. 392–396
https://doi.org/10.18485/meattech.2023.64.2.75Детаљније
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. - Књ. 64, Бр. 2, стр. 397–400
https://doi.org/10.18485/meattech.2023.64.2.76Детаљније
77.
Proteomics as an Emerging Tool in Equine Meat Research: An Overview
Antonella della Malva, Mohammed Gagaoua, Agostino Sevi, Marzia Albenzio
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 401–406
https://doi.org/10.18485/meattech.2023.64.2.77Детаљније
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. - Књ. 64, Бр. 2, стр. 407–411
https://doi.org/10.18485/meattech.2023.64.2.78Детаљније
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. - Књ. 64, Бр. 2, стр. 412–415
https://doi.org/10.18485/meattech.2023.64.2.79Детаљније
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. - Књ. 64, Бр. 2, стр. 416–421
https://doi.org/10.18485/meattech.2023.64.2.80Детаљније
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. - Књ. 64, Бр. 2, стр. 422–426
https://doi.org/10.18485/meattech.2023.64.2.81Детаљније
82.
Protein Oxidation in Meat Products: Exploring the Role of Natural Antioxidants in Preservation and Quality Enhancement
Meltem Serdaroğlu
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 427–431
https://doi.org/10.18485/meattech.2023.64.2.82Детаљније
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. - Књ. 64, Бр. 2, стр. 432–437
https://doi.org/10.18485/meattech.2023.64.2.83Детаљније
84.
Effects of Replacing Chicken Meat with Chicken Liver on Some Quality Characteristics of Model System Chicken Meat Emulsions
Berker Nacak
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 438–442
https://doi.org/10.18485/meattech.2023.64.2.84Детаљније
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. - Књ. 64, Бр. 2, стр. 443–448
https://doi.org/10.18485/meattech.2023.64.2.85Детаљније
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. - Књ. 64, Бр. 2, стр. 449–452
https://doi.org/10.18485/meattech.2023.64.2.86Детаљније
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. - Књ. 64, Бр. 2, стр. 453–459
https://doi.org/10.18485/meattech.2023.64.2.87Детаљније
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. - Књ. 64, Бр. 2, стр. 460–464
https://doi.org/10.18485/meattech.2023.64.2.88Детаљније
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. - Књ. 64, Бр. 2, стр. 465–469
https://doi.org/10.18485/meattech.2023.64.2.89Детаљније
90.
Prevention of Mycotoxins’ Effects — From Field to Table
Dejan Perić, Radmila Marković, Stamen Radulović, Svetlana Grdović, Dragoljub Jovanović, Dragan Šefer
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 470–474
https://doi.org/10.18485/meattech.2023.64.2.90Детаљније
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. - Књ. 64, Бр. 2, стр. 475–479
https://doi.org/10.18485/meattech.2023.64.2.91Детаљније
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. - Књ. 64, Бр. 2, стр. 480–484
https://doi.org/10.18485/meattech.2023.64.2.92Детаљније
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. - Књ. 64, Бр. 2, стр. 485–488
https://doi.org/10.18485/meattech.2023.64.2.93Детаљније
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. - Књ. 64, Бр. 2, стр. 489–494
https://doi.org/10.18485/meattech.2023.64.2.94Детаљније
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. - Књ. 64, Бр. 2, стр. 495–499
https://doi.org/10.18485/meattech.2023.64.2.95Детаљније
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. - Књ. 64, Бр. 2, стр. 500–504
https://doi.org/10.18485/meattech.2023.64.2.96Детаљније
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. - Књ. 64, Бр. 2, стр. 505–507
https://doi.org/10.18485/meattech.2023.64.2.97Детаљније
98.
Microbial Biofilms in a Meat Processing Environment
Viera Ducková, Miroslav Kročko, Jana Tkáčová
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 508–512
https://doi.org/10.18485/meattech.2023.64.2.98Детаљније
99.
Tackling African Swine Fever and Highly Pathogenic Animal Diseases for Sustainable Meat Production and Food Security
Budimir Plavšić
Meat Technology, 2023. - Књ. 64, Бр. 2, стр. 513–524
https://doi.org/10.18485/meattech.2023.64.2.99Детаљније