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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. 62 (2021), No. 2


1.
How to Increase Your Chances of Publishing

David L. Hopkins

Meat Technology, 2021. - Vol. 62, No. 2, p. 91–95

https://doi.org/10.18485/meattech.2021.62.2.1Detailed
2.
Digital Solutions for Healthy Eating

Marina A. Nikitina
Irina M. Chernukha
Andrej B. Lisitsyn

Meat Technology, 2021. - Vol. 62, No. 2, p. 96–103

https://doi.org/10.18485/meattech.2021.62.2.2Detailed
3.
Histological and Histochemical Analysis of Dry Fermented Sausage of Kulen Composition

Vladimir Gajdov
Anita Radovanović
Tijana Lužajić Božinovski
Danica Marković
Silvana Stajković
Ivan Milošević

Meat Technology, 2021. - Vol. 62, No. 2, p. 104–112

https://doi.org/10.18485/meattech.2021.62.2.3Detailed
4.
Chemical and Sensory Properties of Household and Industrially Produced Bosnian Sudzuk

Suzana Jahić
Sebila Rekanović

Meat Technology, 2021. - Vol. 62, No. 2, p. 113–120

https://doi.org/10.18485/meattech.2021.62.2.4Detailed
5.
Investigation of the Physico-Chemical and Microstructure Changes of Beef Meat During Frozen Storage at −23°C

Saliha Lakehal
Omar Bennoune
Ammar Ayachi

Meat Technology, 2021. - Vol. 62, No. 2, p. 121–129

https://doi.org/10.18485/meattech.2021.62.2.5Detailed
6.
Development and Characterization of Low Fat Cooked Yacare (Caiman Yacare) Meat Sausages

Angela Dulce Cavenaghi Altemio
Kevylin dos Santos Pais
Monique Mendes dos Santos
Gustavo Graciano Fonseca

Meat Technology, 2021. - Vol. 62, No. 2, p. 130–139

https://doi.org/10.18485/meattech.2021.62.2.6Detailed
7.
Serbian External Quality Assessment for Trichinella Detection in Meat in 2021 Compared to 2017

Saša Vasilev
Ivana Mitić
Nataša Ilić
Ljiljana Sofronić-Milosavljević

Meat Technology, 2021. - Vol. 62, No. 2, p. 140–147

https://doi.org/10.18485/meattech.2021.62.2.7Detailed
8.
Quantitative Deposition of Nutrients in Dorsal Muscle, Adipose Tissue and Liver in Common Carp (Cyprinus Carpio L.) in a Semi-Intensive Farming System

Dejana Trbović
Ivana Živić
Marko Stanković
Vesna Đorđević
Radivoj Petronijević
Zoran Marković

Meat Technology, 2021. - Vol. 62, No. 2, p. 148–153

https://doi.org/10.18485/meattech.2021.62.2.8Detailed