доиФил / Филолошки факултет Универзитета у Београду

Издања:
Књ. 66 (2025), Бр. 3
Књ. 66 (2025), Бр. 2
Књ. 66 (2025), Бр. 1
Књ. 65 (2024), Бр. 2
Књ. 65 (2024), Бр. 1
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

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Meat Technology, Књ. 64 (2023), Бр. 2

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