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Meat Technology, Knj. 66 (2025), Br. 3

1.	Application of Mathematical Modelling in the Meat Chain Ilija Đekić University of Belgrade — Faculty of Agriculture, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 1–5 https://doi.org/10.18485/meattech.2025.66.3.1Detaljnije
2.	Empty Barns, Overcrowded Clinics: Restoring Balance in Veterinary Education Priorities Nihad Fejzić University of Sarajevo — Veterinary faculty, Sarajevo, Bosnia and Herzegovina Muhamed Smajlović University of Sarajevo — Veterinary faculty, Sarajevo, Bosnia and Herzegovina Marko Samardžija University of Zagreb — Veterinary Faculty, Zagreb, Croatia Marko Pećin University of Zagreb — Veterinary Faculty, Zagreb, Croatia Ksenija Vlahović University of Zagreb — Veterinary Faculty, Zagreb, Croatia Breda Jakovac Strajn University of Ljubljana — Veterinary Faculty, Ljubljana, Slovenia Andrej Kirbiš University of Ljubljana — Veterinary Faculty, Ljubljana, Slovenia Dean Jankuloski University Ss. Cyril and Methodius — Faculty of Veterinary Medicine, Skopje, North Macedonia Lazo Pendovski University Ss. Cyril and Methodius — Faculty of Veterinary Medicine, Skopje, North Macedonia Milorad Mirilović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Sabina Šerić-Haračić University of Sarajevo — Veterinary faculty, Sarajevo, Bosnia and Herzegovina Meat Technology, 2025. - Knj. 66, Br. 3, str. 6–16 https://doi.org/10.18485/meattech.2025.66.3.2Detaljnije
3.	Advances and Functional Perspectives on Next-Generation Edible Films and Coatings for Meat Products Meltem Serdaroğlu Ege University — Engineering Faculty, Izmir, Turkey Food Engineering Department Hülya Serpil Kavuşan Ege University — Engineering Faculty, Izmir, Turkey Food Engineering Department Meat Technology, 2025. - Knj. 66, Br. 3, str. 17–24 https://doi.org/10.18485/meattech.2025.66.3.3Detaljnije
4.	From Gene to Table — DNA Barcoding the Backbone of Next-Generation Food Integrity and Safety Aleksandra Martinović University of Donja Gorica — Faculty for Food Technology, Food Safety and Ecology, Podgorica, Montenegro Nađa Raičević University of Donja Gorica — Faculty for Food Technology, Food Safety and Ecology, Podgorica, Montenegro Beatriz Daza Prieto Austrian Agency for Health and Food Safety — Institute of Medical Microbiology and Hygiene, Vienna, Austria Werner Ruppitsch University of Donja Gorica — Faculty for Food Technology, Food Safety and Ecology, Podgorica, Montenegro Medical University Innsbruck — Institute of Hygiene and Medical Microbiology, Innsbruck, Austria Marija Vugdelić University of Donja Gorica — Faculty for Food Technology, Food Safety and Ecology, Podgorica, Montenegro Meat Technology, 2025. - Knj. 66, Br. 3, str. 25–33 https://doi.org/10.18485/meattech.2025.66.3.4Detaljnije
5.	Fatty Acid Composition of Visočka Pečenica, a Traditional Dry-Cured Meat Product from Bosnia and Herzegovina Munevera Begić University of Sarajevo — Faculty of Agriculture and Food Science, Sarajevo, Bosnia and Herzegovina Jasna Đinović-Stojanović Institute of Meat Hygiene and Technology, Belgrade, Serbia Saša Janković Institute of Meat Hygiene and Technology, Belgrade, Serbia Zlatan Sarić University of Sarajevo — Faculty of Agriculture and Food Science, Sarajevo, Bosnia and Herzegovina Tarik Dizdarević University of Sarajevo — Faculty of Agriculture and Food Science, Sarajevo, Bosnia and Herzegovina Selma Čorbo University of Sarajevo — Faculty of Agriculture and Food Science, Sarajevo, Bosnia and Herzegovina Meat Technology, 2025. - Knj. 66, Br. 3, str. 34–40 https://doi.org/10.18485/meattech.2025.66.3.5Detaljnije
6.	Mechanisms, Exposure, and Reduction Strategies of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Meat Nataša Kilibarda Singidunum University, Belgrade, Serbia Svetlana Stanišić Singidunum University, Belgrade, Serbia Neđeljko Karabasil University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 41–48 https://doi.org/10.18485/meattech.2025.66.3.6Detaljnije
7.	Cyclopiazonic Acid in Meat Products Originating from Different Production Practices Ana Vulić Croatian Veterinary Institute, Zagreb, Croatia Jelka Pleadin Croatian Veterinary Institute, Zagreb, Croatia Manuela Zadravec Croatian Veterinary Institute, Zagreb, Croatia Nina Kudumija Croatian Veterinary Institute, Zagreb, Croatia Tina Lešić Croatian Veterinary Institute, Zagreb, Croatia Meat Technology, 2025. - Knj. 66, Br. 3, str. 49–53 https://doi.org/10.18485/meattech.2025.66.3.7Detaljnije
8.	Meat-Derived Bioactive Peptides: Application Potential in Functional Foods Burcu Ozturk-Kerimoglu Ege University — Faculty of Engineering, Izmir, Türkiye Department of Food Engineering Meat Technology, 2025. - Knj. 66, Br. 3, str. 54–60 https://doi.org/10.18485/meattech.2025.66.3.8Detaljnije
9.	Fulfilling the Requirements for Exporting Fish Meat Products (Tuna Pâté) to the United States Market Mladen Rašeta Institute for Meat Hygiene and Technology, Belgrade, Serbia Ivana Branković-Lazić Institute for Meat Hygiene and Technology, Belgrade, Serbia Radivoj Petronijević Institute for Meat Hygiene and Technology, Belgrade, Serbia Becskei Zsolt University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Jelena Jovanović Institute for Meat Hygiene and Technology, Belgrade, Serbia Boris Mrdović Institute for Meat Hygiene and Technology, Belgrade, Serbia Mirjana Lukić Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 61–69 https://doi.org/10.18485/meattech.2025.66.3.9Detaljnije
10.	Meat Industry as Our Best Chance for Controlling Transmission of a Tiny but Deadly Tapeworm Aleksandra Uzelac University of Belgrade — Institute for Medical Research, Belgrade, Serbia Katarina Breka University of Belgrade — Faculty of Biology, Belgrade, Serbia Milica Kuručki University of Belgrade — Faculty of Biology, Belgrade, Serbia Tijana Kukurić University of Novi Sad — Faculty of Agriculture, Novi Sad, Serbia Jelena Karanović University of Belgrade — Institute of Molecular Genetics and Genetic Engineering, Belgrade, Serbia Nikola Betić Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 70–75 https://doi.org/10.18485/meattech.2025.66.3.10Detaljnije
11.	A Holistic Approach Model to Food Safety Surveillance: Detecting Toxoplasma gondii in Meat Ivana Klun University of Belgrade — Institute for Medical Research, Belgrade, Serbia Aleksandra Uzelac University of Belgrade — Institute for Medical Research, Belgrade, Serbia Aleksandra Penezić University of Belgrade — Faculty of Biology, Belgrade, Serbia Nikola Betić Institute for Meat Hygiene and Technology, Belgrade, Serbia Vesna Đorđević Institute for Meat Hygiene and Technology, Belgrade, Serbia Duško Ćirović University of Belgrade — Faculty of Biology, Belgrade, Serbia Neđeljko Karabasil University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Meat Technology, 2025. - Knj. 66, Br. 3, str. 76–80 https://doi.org/10.18485/meattech.2025.66.3.11Detaljnije
12.	Detection of Echinococcus spp. in Condemned Livers Katarina Breka University of Belgrade — Faculty of Biology, Belgrade, Serbia Nikola Betić Institute for Meat Hygiene and Technology, Belgrade, Serbia Jelena Karanović Institute of Molecular Genetics and Genetic Engineering, Belgrade, Serbia Tijana Kukurić University of Novi Sad — Faculty of Agriculture, Novi Sad, Serbia Milica Kuručki University of Belgrade — Faculty of Biology, Belgrade, Serbia Ivana Klun University of Belgrade — Institute for Medical Research, Belgrade, Serbia Vesna Đorđević Institute for Meat Hygiene and Technology, Belgrade, Serbia Aleksandra Uzelac University of Belgrade — Institute for Medical Research, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 81–86 https://doi.org/10.18485/meattech.2025.66.3.12Detaljnije
13.	Trifur tortuosus in Whole Argentine Hake Jelena Vranešević Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Suzana Vidaković Knežević Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Dubravka Milanov Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Stefan Dončić Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Nikolina Novakov University of Novi Sad — Faculty of Agriculture, Novi Sad, Serbia Department of Veterinary Medicine Meat Technology, 2025. - Knj. 66, Br. 3, str. 87–91 https://doi.org/10.18485/meattech.2025.66.3.13Detaljnije
14.	Production Techniques and Microbial Stability of Traditional Pasta Filata Cheese Throughout Its Shelf Life Suzana Vidaković Knežević Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Jelena Vranešević Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Slobodan Knežević Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Nenad Popov Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Dragana Ljubojević Pelić Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Milica Živkov Baloš Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Dubravka Milanov Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 92–96 https://doi.org/10.18485/meattech.2025.66.3.14Detaljnije
15.	Health Risk Assessment of Metal Intake from Fish Species Caught from the Danube River in Serbia Marija Starčević Ministry of Defence of Republic of Serbia, Belgrade, Serbia Veterinary Service Centre — Military Health Department Branislav Stojanović Ministry of Defence of Republic of Serbia, Belgrade, Serbia Veterinary Department — Military Health Department Radivoje Anđelković Ministry of Defence of Republic of Serbia, Belgrade, Serbia University of Defense — Rectorate Nataša Glamočlija University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Milica Laudanović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Radmila Mitrović Institute of Meat Hygiene and Technology, Belgrade, Serbia Milan Ž. Baltić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 97–103 https://doi.org/10.18485/meattech.2025.66.3.15Detaljnije
16.	Comparation of Validation Results of HPLC-UV/PDA and LC-MS/MS Methods for the Determination of Sorbates and Benzoates in Food Danka Spirić Institute for Meat Hygiene and Technology, Belgrade, Serbia Čaba Silađi Institute for Meat Hygiene and Technology, Belgrade, Serbia Srđan Stefanović Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 104–110 https://doi.org/10.18485/meattech.2025.66.3.16Detaljnije
17.	Acrylamide Content in Potato Chips in 2024: Monitoring on the Production Site Aleksandar Bajčić Institute for Meat Hygiene and Technology, Belgrade, Serbia Radivoj B. Petronijević Institute for Meat Hygiene and Technology, Belgrade, Serbia Ognjen Krnjaja Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 111–117 https://doi.org/10.18485/meattech.2025.66.3.17Detaljnije
18.	Antimicrobial Stewardship for Sustainable Meat Production in Pig Farming from One Health Perspectives Zorana Kovačević University of Novi Sad — Faculty of Agriculture, Novi Sad, Serbia Department of Veterinary Medicine Dragana Tomanić University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 118–122 https://doi.org/10.18485/meattech.2025.66.3.18Detaljnije
19.	Transformation of the Meat Production Chain Towards Sustainability Ivan Nastasijević Institute of Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 123–128 https://doi.org/10.18485/meattech.2025.66.3.19Detaljnije
20.	Raising Broilers Without Antibiotics: Challenges and Alternatives Drago Nedić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia PI Veterinary Institute of Republic of Srpska “Dr. Vaso Butozan”, Banja Luka, Bosnia and Herzegovina Biljana Pećanac PI Veterinary Institute of Republic of Srpska “Dr. Vaso Butozan”, Banja Luka, Bosnia and Herzegovina Dragan Knežević PI Veterinary Institute of Republic of Srpska “Dr. Vaso Butozan”, Banja Luka, Bosnia and Herzegovina Bojan Golić PI Veterinary Institute of Republic of Srpska “Dr. Vaso Butozan”, Banja Luka, Bosnia and Herzegovina Meat Technology, 2025. - Knj. 66, Br. 3, str. 129–135 https://doi.org/10.18485/meattech.2025.66.3.20Detaljnije
21.	Detection of Salmonella spp. in Clinical and Food Samples from Poultry (2020–2025): A Broiler Farm Outbreak Case Study — Highlighting Biosecurity and Economic Implications Jelena Maletić Scientific Institute for Veterinary Medicine of Serbia, Belgrade, Serbia Nemanja Zdravković Scientific Institute for Veterinary Medicine of Serbia, Belgrade, Serbia Jasna Kureljušić Scientific Institute for Veterinary Medicine of Serbia, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 136–142 https://doi.org/10.18485/meattech.2025.66.3.21Detaljnije
22.	Bioinformatic Discovery of Novel Collagen-Binding Aggregation Factors in Lactic Acid Bacteria Emilija Đukanović University of Belgrade — Faculty of Technology and Metallurgy, Belgrade, Serbia Department of Biochemical Engineering and Biotechnology Luka Dragačević Institute of Virology, Vaccines and Sera “Torlak”, Belgrade, Serbia Milan Kojić Institute of Virology, Vaccines and Sera “Torlak”, Belgrade, Serbia Darya Tsibulskaya Institute of Virology, Vaccines and Sera “Torlak”, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 143–148 https://doi.org/10.18485/meattech.2025.66.3.22Detaljnije
23.	Beyond Recyclability: A Holistic Framework for Sustainable Meat Packaging, Balancing Circularity, Shelf Life and Consumer Acceptance Zoran Petrović Institute of Meat Hygiene and Technology, Belgrade, Serbia Jasna Đinović-Stojanović Institute of Meat Hygiene and Technology, Belgrade, Serbia Tatjana Radičević Institute of Meat Hygiene and Technology, Belgrade, Serbia Nikola Borjan Institute of Meat Hygiene and Technology, Belgrade, Serbia Ognjen Krnjaja Institute of Meat Hygiene and Technology, Belgrade, Serbia Milenko Babić Institute of Meat Hygiene and Technology, Belgrade, Serbia Damjan Gavrilović Institute of Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 149–151 https://doi.org/10.18485/meattech.2025.66.3.23Detaljnije
24.	Nutritional Strategy in Production Vitamin D Fortified Eggs Dragan Šefer University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Milica Laudanović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Dejan Perić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Stamen Radulović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Svetlana Grdović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Dragoljub Jovanović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Radmila Marković University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 152–156 https://doi.org/10.18485/meattech.2025.66.3.24Detaljnije
25.	Determination of the Efficiency of Energy Sources in Feed Mixtures for Broilers Radmila Marković University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Dejan Perić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Jelena Janjić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Milena Krstić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Svetlana Grdović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Dragan Šefer University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 157–165 https://doi.org/10.18485/meattech.2025.66.3.25Detaljnije
26.	A Brief Review of Hay or Silage Use in Dairy Cow Diets and Their Effect on Milk and Dairy Products Svetlana Grdović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Dejan Perić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Radmila Marković University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Dragoljub Jovanović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Dragan Šefer University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 166–173 https://doi.org/10.18485/meattech.2025.66.3.26Detaljnije
27.	In ovo Technique — A New Promising Tool for Improving Growth Production Results, Yield and Meat Quality of Broilers Stamen Radulović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Dragan Šefer University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Jelena Nedeljković Trailović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Dejan Perić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Mirjana Lukić Institute of Meat Hygiene and Technology, Belgrade, Serbia Bojan Stojanović University of Belgrade — Faculty of Agriculture, Belgrade, Serbia Aleksandra Ivetić The Institute for Science Application in Agriculture, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 174–181 https://doi.org/10.18485/meattech.2025.66.3.27Detaljnije
28.	Organic Trace Minerals as an Innovative Nutritional Solution for Advancement of Production Performance and Intestinal Microbiota in Piglets Dejan Perić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Dragan Šefer University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Roberto Barea Novus Europe NV, Zaventem, Belgium Stamen Radulović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Dragoljub Jovanović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Svetlana Grdović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Radmila Marković University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 182–189 https://doi.org/10.18485/meattech.2025.66.3.28Detaljnije
29.	Former Food in Animal Feed Ksenija Nešić Scientific Institute for Veterinary Medicine of Serbia, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 190–194 https://doi.org/10.18485/meattech.2025.66.3.29Detaljnije
30.	Pet Food Industry — Current State and Perspectives Olivera Đuragić University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 195–198 https://doi.org/10.18485/meattech.2025.66.3.30Detaljnije
31.	Mild Technologies in Meat Processing: Balancing Nutritional Quality and Safety Dragan Vasilev University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Mirjana Dimitrijević University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Ivana Klun University of Belgrade — Institute for Medical Research, Belgrade, Serbia Aleksandra Uzelac University of Belgrade — Institute for Medical Research, Belgrade, Serbia Nikola Betić Institute of Meat Hygiene and Technology, Belgrade, Serbia Branko Suvajdžić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Neđeljko Karabasil University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 199–204 https://doi.org/10.18485/meattech.2025.66.3.31Detaljnije
32.	Pre-Slaughter Conditions and Related Effects on Welfare and Meat Quality of Slaughter Horses: A Mini Review Vesna Božić Jovanović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Ružica Trailović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Nevena Grković University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Ivana Branković Lazić Institute of Meat Hygiene and Technology, Belgrade, Serbia Neđeljko Karabasil University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Nikola Čobanović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 205–210 https://doi.org/10.18485/meattech.2025.66.3.32Detaljnije
33.	Biogenic Amines in Meat and Meat Products: Markers of Quality and Factors Affecting Formation Silvana Stajković University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Neđeljko Karabasil University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Đorđe Pajičić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Dragan Vasilev University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 211–215 https://doi.org/10.18485/meattech.2025.66.3.33Detaljnije
34.	Alpha-Gal Syndrome: Allergy to Red Meat Nevena Grković University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Nikola Čobanović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Branko Suvajdžić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Spomenka Đurić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Ivan Vićić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Neđeljko Karabasil University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Mirjana Dimitrijević University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 216–219 https://doi.org/10.18485/meattech.2025.66.3.34Detaljnije
35.	Cooked-Emulsified Rabbit Meat Sausages: A Technological Challenge or Sustainable Solution? Branko Suvajdžić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Nikola Čobanović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Nevena Grković University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Ivan Vićić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Branislav Vejnović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Economics and Statistics Petar Sikimić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Dragan Vasilev University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Meat Technology, 2025. - Knj. 66, Br. 3, str. 220–224 https://doi.org/10.18485/meattech.2025.66.3.35Detaljnije
36.	Incorporation of Microalgae in the Development of Innovative Dairy Products Tijana Ledina University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Marko Komlоš University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Đorđe Pajičić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Jasna Lončina University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Meat Technology, 2025. - Knj. 66, Br. 3, str. 225–230 https://doi.org/10.18485/meattech.2025.66.3.36Detaljnije
37.	Circular Economy Approaches in the Dairy Industry: Strategies for Waste Utilisation and Sustainable Production Jasna Lončina University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Marija Kovandžić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Tijana Ledina University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 231–235 https://doi.org/10.18485/meattech.2025.66.3.37Detaljnije
38.	Hygiene Indicators in a Milk Processing Plant — A Review Milijana Sinđić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Marija Pajić University of Novi Sad — Faculty of Agriculture, Novi Sad, Serbia Aleksandra Nikolić Institute of Meat Hygiene and Technology, Belgrade, Serbia Tijana Ledina University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Miloš Dimitrijević University of Novi Sad — Faculty of Agriculture, Novi Sad, Serbia Radoslava Savić Radovanović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Meat Technology, 2025. - Knj. 66, Br. 3, str. 236–241 https://doi.org/10.18485/meattech.2025.66.3.38Detaljnije
39.	Fatty Acid Composition of Beef Patties with Replacement of Beef Fat by Walnut Oil and Cake Amila Slijepčević University of Sarajevo — Faculty of Agriculture and Food Science, Sarajevo, Bosnia and Herzegovina Leila Raščić University of Sarajevo — Faculty of Agriculture and Food Science, Sarajevo, Bosnia and Herzegovina Selma Čorbo University of Sarajevo — Faculty of Agriculture and Food Science, Sarajevo, Bosnia and Herzegovina Jasna Đinović-Stojanović Institute of Meat Hygiene and Technology, Belgrade, Serbia Saša Janković Institute of Meat Hygiene and Technology, Belgrade, Serbia Amir Čaušević Institute of Public Health of the Federation of Bosnia and Herzegovina, Sarajevo, Bosnia and Herzegovina Munevera Begić University of Sarajevo — Faculty of Agriculture and Food Science, Sarajevo, Bosnia and Herzegovina Meat Technology, 2025. - Knj. 66, Br. 3, str. 242–248 https://doi.org/10.18485/meattech.2025.66.3.39Detaljnije
40.	Valorization of Plant-Based Agro-Industrial Residues for Recovery of Bioactive Peptide-Rich Fractions and Their Application in Muscle Foods Beyza Nur Semerci Ege University — Engineering Faculty, Izmir, Türkiye Department of Food Engineering Burcu Ozturk-Kerimoglu Ege University — Engineering Faculty, Izmir, Türkiye Department of Food Engineering Meat Technology, 2025. - Knj. 66, Br. 3, str. 249–254 https://doi.org/10.18485/meattech.2025.66.3.40Detaljnije
41.	Amino Acid Profiling of Commercial Dog and Cat Foods: Comparative Analysis and Principal Component Evaluation Čaba Silađi Institute of Meat Hygiene and Technology, Belgrade, Serbia Srđan Stefanović Institute of Meat Hygiene and Technology, Belgrade, Serbia Danka Spirić Institute of Meat Hygiene and Technology, Belgrade, Serbia Radivoj Petronijević Institute of Meat Hygiene and Technology, Belgrade, Serbia Ognjen Krnjaja Institute of Meat Hygiene and Technology, Belgrade, Serbia Nikola Borjan Institute of Meat Hygiene and Technology, Belgrade, Serbia Milenko Babić Institute of Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 255–259 https://doi.org/10.18485/meattech.2025.66.3.41Detaljnije
42.	Application of Protein Concentrate-Based Gel Emulsions for Animal Fat Reduction in Meat Emulsions: Proximate Composition, Technological, and Textural Properties Nazlı Aksakal Ege University — Engineering Faculty, Izmir, Türkiye Department of Food Engineering Beyza Nur Semerci Ege University — Engineering Faculty, Izmir, Türkiye Department of Food Engineering Burcu Ozturk-Kerimoglu Ege University — Engineering Faculty, Izmir, Türkiye Department of Food Engineering Meltem Serdaroglu Ege University — Engineering Faculty, Izmir, Türkiye Department of Food Engineering Meat Technology, 2025. - Knj. 66, Br. 3, str. 260–265 https://doi.org/10.18485/meattech.2025.66.3.42Detaljnije
43.	Chia Mucilage-Based Nanoemulsion Coatings with Sage Essential Oil for Improving the Oxidative Stability and Shelf Life of Fresh Turkey Breast Hülya Serpil Kavuşan Ege University — Engineering Faculty, Izmir, Turkey Food Engineering Department Meltem Serdaroğlu Ege University — Engineering Faculty, Izmir, Turkey Food Engineering Department Elnaz Sharefi-Abadi Ege University — Engineering Faculty, Izmir, Turkey Food Engineering Department Meat Technology, 2025. - Knj. 66, Br. 3, str. 266–271 https://doi.org/10.18485/meattech.2025.66.3.43Detaljnije
44.	Evaluation of Greener Solvent Options for Polycyclic Aromatic Hydrocarbon Extraction Nikola Borjan Institute for Meat Hygiene and Technology, Belgrade, Serbia Milenko Babić Institute for Meat Hygiene and Technology, Belgrade, Serbia Damjan Gavrilović Institute for Meat Hygiene and Technology, Belgrade, Serbia Ognjen Krnjaja Institute for Meat Hygiene and Technology, Belgrade, Serbia Jasna Đinović-Stojanović Institute for Meat Hygiene and Technology, Belgrade, Serbia Zoran Petrović Institute for Meat Hygiene and Technology, Belgrade, Serbia Saša Janković Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 272–277 https://doi.org/10.18485/meattech.2025.66.3.44Detaljnije
45.	Utilization of Pumpkin Seed Protein Isolate as a Phosphate Replacer in Model Meat Emulsions: Effects on Chemical and Techno-Functional Properties Özlem Yüncü-Boyacı Ege University — Engineering Faculty, Izmir, Turkey Food Engineering Department Nazlı Aksakal Ege University — Engineering Faculty, Izmir, Turkey Food Engineering Department Ceylin Çam Ege University — Engineering Faculty, Izmir, Turkey Food Engineering Department Ayça Polat Ege University — Engineering Faculty, Izmir, Turkey Food Engineering Department Meltem Serdaroğlu Ege University — Engineering Faculty, Izmir, Turkey Food Engineering Department Meat Technology, 2025. - Knj. 66, Br. 3, str. 278–283 https://doi.org/10.18485/meattech.2025.66.3.45Detaljnije
46.	Survey on Serbian Consumer Acceptance of Edible Insects as Alternative Source of Animal Proteins Đorđe Pajičić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Ivan Vićić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Neđeljko Karabasil University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Nikola Čobanović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Meat Technology, 2025. - Knj. 66, Br. 3, str. 284–289 https://doi.org/10.18485/meattech.2025.66.3.46Detaljnije
47.	Determination of Perfluorinated Substances (PFAS) in Muscle Tissue from Wild Boar from Three Districts of Serbia — Zlatibor, Pčinj and Raška Ognjen Krnjaja Institute for Meat Hygiene and Technology, Belgrade, Serbia Nikola Borjan Institute for Meat Hygiene and Technology, Belgrade, Serbia Milenko Babić Institute for Meat Hygiene and Technology, Belgrade, Serbia Damjan Gavrilović Institute for Meat Hygiene and Technology, Belgrade, Serbia Aleksandar Bajčić Institute for Meat Hygiene and Technology, Belgrade, Serbia Branka Borović Institute for Meat Hygiene and Technology, Belgrade, Serbia Jasna Đinović-Stojanović Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 290–294 https://doi.org/10.18485/meattech.2025.66.3.47Detaljnije
48.	Review of Antimicrobial-Resistant ESKAPEE Pathogens in Food Sources and Their Relevance to the One Health Approach Dunja Mišić Institute for Meat Hygiene and Technology, Belgrade, Serbia Vesna Đorđević Institute for Meat Hygiene and Technology, Belgrade, Serbia Vesna V. Janković Institute for Meat Hygiene and Technology, Belgrade, Serbia Branko Velebit Institute for Meat Hygiene and Technology, Belgrade, Serbia Radmila Mitrović Institute for Meat Hygiene and Technology, Belgrade, Serbia Brankica Lakićević Institute for Meat Hygiene and Technology, Belgrade, Serbia Lazar Milojević Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 295–300 https://doi.org/10.18485/meattech.2025.66.3.48Detaljnije
49.	Process Hygiene of Cattle Carcasses in One Slaughterhouse in Serbia During 36 Months Dunja Videnović Institute for Meat Hygiene and Technology, Belgrade, Serbia Ivana Branković Lazić Institute for Meat Hygiene and Technology, Belgrade, Serbia Nikola Betić Institute for Meat Hygiene and Technology, Belgrade, Serbia Aleksandar Bajčić Institute for Meat Hygiene and Technology, Belgrade, Serbia Dunja Mišić Institute for Meat Hygiene and Technology, Belgrade, Serbia Lazar Milojević Institute for Meat Hygiene and Technology, Belgrade, Serbia Boris Mrdović Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 301–306 https://doi.org/10.18485/meattech.2025.66.3.49Detaljnije
50.	Food Safety , Consumer Trust and Emerging Trends Neđeljko Karabasil University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Tamara Bošković Ministry of Agriculture, Forestry and Water Management — Veterinary Directorate, Belgrade, Serbia Mirjana Dimitrijević University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Ivan Vićić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Nikola Čobanović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Nevena Grković University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Nataša Kilibarda Singidunum University, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 307–310 https://doi.org/10.18485/meattech.2025.66.3.50Detaljnije
51.	Food Irradiation — Perspectives, Challenges, and Questions Velibor Andrić Vinča Institute of Nuclear Sciences, University of Belgrade, National Institute of the Republic of Serbia, Belgrade, Serbia Milica Todorović Vinča Institute of Nuclear Sciences, University of Belgrade, National Institute of the Republic of Serbia, Belgrade, Serbia Maja Gajić-Kvaščev Vinča Institute of Nuclear Sciences, University of Belgrade, National Institute of the Republic of Serbia, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 311–317 https://doi.org/10.18485/meattech.2025.66.3.51Detaljnije
52.	Risk Ranking and Prioritization of Aflatoxin M₁ in Milk: A Strategic Tool for Strengthening the National Food Safety System in Serbia Dragan Milićević Institute of Meat Hygiene and Technology, Belgrade, Serbia Božidar Udovički University of Belgrade — Faculty of Agriculture, Belgrade, Serbia Ana Šuša University of Belgrade — Faculty of Medicine, Belgrade, Serbia Institute of Hygiene and Medical Ecology Meat Technology, 2025. - Knj. 66, Br. 3, str. 318–322 https://doi.org/10.18485/meattech.2025.66.3.52Detaljnije
53.	Detection of Peanut Allergens in Retail Food Items in Serbia (2021–2024) Vesna V. Janković Institute for Meat Hygiene and Technology, Belgrade, Serbia Branko Velebit Institute for Meat Hygiene and Technology, Belgrade, Serbia Radmila Mitrović Institute for Meat Hygiene and Technology, Belgrade, Serbia Brankica Lakićević Institute for Meat Hygiene and Technology, Belgrade, Serbia Lazar Milojević Institute for Meat Hygiene and Technology, Belgrade, Serbia Dunja Mišić Institute for Meat Hygiene and Technology, Belgrade, Serbia Luka Dragačević Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 323–326 https://doi.org/10.18485/meattech.2025.66.3.53Detaljnije
54.	Aflatoxin M1 in Donkey Milk from Indigenous Breeds in the Zasavica Natural Reserve Dragana Ljubojević Pelić Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Sandra Jakšić Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Nenad Popov Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Suzana Vidaković Knežević Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Tomislav Kačarević Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Miloš Pelić Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Milica Živkov Baloš Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 327–331 https://doi.org/10.18485/meattech.2025.66.3.54Detaljnije
55.	Occurrence of Nitrates in Milk Products — Review Danka Spirić Institute for Meat Hygiene and Technology, Belgrade, Serbia Srđan Stefanović Institute for Meat Hygiene and Technology, Belgrade, Serbia Čaba Silađi Institute for Meat Hygiene and Technology, Belgrade, Serbia Radivoj Petronijević Institute for Meat Hygiene and Technology, Belgrade, Serbia Dejana Trbović Institute for Meat Hygiene and Technology, Belgrade, Serbia Nikola Borjan Institute for Meat Hygiene and Technology, Belgrade, Serbia Dunja Videnović Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 332–338 https://doi.org/10.18485/meattech.2025.66.3.55Detaljnije
56.	Effect of pH and Water Activity (a_w) on Survival of Yersinia enterocolitica in Fermented Sausages: Challenges and Risk Control Radmila Mitrović Institute for Meat Hygiene and Technology, Belgrade, Serbia Vesna Janković Institute for Meat Hygiene and Technology, Belgrade, Serbia Brankica Lakićević Institute for Meat Hygiene and Technology, Belgrade, Serbia Lazar Milojević Institute for Meat Hygiene and Technology, Belgrade, Serbia Branko Velebit Institute for Meat Hygiene and Technology, Belgrade, Serbia Dunja Mišić Institute for Meat Hygiene and Technology, Belgrade, Serbia Branislav Baltić Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 339–342 https://doi.org/10.18485/meattech.2025.66.3.56Detaljnije
57.	Dietary Fibre Intake in Bread, Cake, and Fermented Vegetables Dejana Trbović Institute for Meat Hygiene and Technology, Belgrade, Serbia Danijela Vranić Institute for Meat Hygiene and Technology, Belgrade, Serbia Vladimir Korićanac Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 343–346 https://doi.org/10.18485/meattech.2025.66.3.57Detaljnije
58.	The Presence of Virulence-Related Genes Among Listeria monocytogenes Strains and Their Correlation with Pathogenic Potential Brankica Lakićević Institute for Meat Hygiene and Technology, Belgrade, Serbia Branko Velebit Institute for Meat Hygiene and Technology, Belgrade, Serbia Vesna V. Janković Institute for Meat Hygiene and Technology, Belgrade, Serbia Radmila Mitrović Institute for Meat Hygiene and Technology, Belgrade, Serbia Lazar Milojević Institute for Meat Hygiene and Technology, Belgrade, Serbia Dunja Mišić Institute for Meat Hygiene and Technology, Belgrade, Serbia Boris Mrdović Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 347–351 https://doi.org/10.18485/meattech.2025.66.3.58Detaljnije
59.	Phytonutrients in Meat Products: Plant Extraction and Formulation of New Functional Products Milica Terzić University of Novi Sad — Faculty of Technology, Novi Sad, Serbia Vladimir Tomović University of Novi Sad — Faculty of Technology, Novi Sad, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 352–356 https://doi.org/10.18485/meattech.2025.66.3.59Detaljnije
60.	Hardness of Dry-Cured Ham as a Factor of Consumer Choice and Its Relationship to Sensory Acceptability Bojana Savić Agricultural Institute of Slovenia, Ljubljana, Slovenia Martin Škrlep Agricultural Institute of Slovenia, Ljubljana, Slovenia Marjeta Čandek-Potokar Agricultural Institute of Slovenia, Ljubljana, Slovenia Meat Technology, 2025. - Knj. 66, Br. 3, str. 357–361 https://doi.org/10.18485/meattech.2025.66.3.60Detaljnije
61.	The Influence of Modified Atmosphere and Vacuum Packaging on Selected Chemical Freshness Parameters of Perch (Stizostedion lucioperca) and Silver Carp (Hypophthalmichthys molitrix) Fillets Milan Milijašević Institute for Meat Hygiene and Technology, Belgrade, Serbia Jelena Babić Milijašević Institute for Meat Hygiene and Technology, Belgrade, Serbia Slobodan Lilić Institute for Meat Hygiene and Technology, Belgrade, Serbia Vesna Đorđević Institute for Meat Hygiene and Technology, Belgrade, Serbia Branka Borović Institute for Meat Hygiene and Technology, Belgrade, Serbia Aleksandra Nikolić Institute for Meat Hygiene and Technology, Belgrade, Serbia Slavica Vesković Moračanin Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 362–366 https://doi.org/10.18485/meattech.2025.66.3.61Detaljnije
62.	Quality Attributes of Chilled Common Carp (Cyprinus carpio) Cuts Packaged in Vacuum and Modified Atmosphere Jelena Babić Milijašević Institute for Meat Hygiene and Technology, Belgrade, Serbia Slobodan Lilić Institute for Meat Hygiene and Technology, Belgrade, Serbia Branka Borović Institute for Meat Hygiene and Technology, Belgrade, Serbia Slavica Vesković Moračanin Institute for Meat Hygiene and Technology, Belgrade, Serbia Jelena Jovanović Institute for Meat Hygiene and Technology, Belgrade, Serbia Mirjana Lukić Institute for Meat Hygiene and Technology, Belgrade, Serbia Milan Milijašević Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 367–371 https://doi.org/10.18485/meattech.2025.66.3.62Detaljnije
63.	Does Sanitation Best Practice Effectively Minimize the Risk of Undeclared Components in Food Products? Elizaveta Kryuchenko V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia RUDN University — Agrarian and Technological Institute, Moscow, Russia Zoya Yurchak V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Darya Gustova V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Irina Chernukha V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Oksana Kuzneсova V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Meat Technology, 2025. - Knj. 66, Br. 3, str. 372–377 https://doi.org/10.18485/meattech.2025.66.3.63Detaljnije
64.	Propolis as a Bioindicator of Elemental Contamination Jelena Ćirić Institute of Meat Hygiene and Technology, Belgrade, Serbia Tamara Baltić Institute of Meat Hygiene and Technology, Belgrade, Serbia Tamara Gerić Institute of Meat Hygiene and Technology, Belgrade, Serbia Saša Živković Veterinary Specialized Institute “Kraljevo”, Kraljevo, Serbia Biljana Pećanac PI Veterinary Institute of Republic of Srpska “Dr. Vaso Butozan”, Banja Luka, Bosnia and Herzegovina Sara Simunović Institute of Meat Hygiene and Technology, Belgrade, Serbia Boris Mrdović Institute of Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 378–382 https://doi.org/10.18485/meattech.2025.66.3.64Detaljnije
65.	Application of Environmental, Social, and Governance (ESG) Standards in the Food Industry Stefan Simunović Institute of Meat Hygiene and Technology, Belgrade, Serbia Saša Janković Institute of Meat Hygiene and Technology, Belgrade, Serbia Nikola Borjan Institute of Meat Hygiene and Technology, Belgrade, Serbia Dunja Mišić Institute of Meat Hygiene and Technology, Belgrade, Serbia Mirjana Lukić Institute of Meat Hygiene and Technology, Belgrade, Serbia Blagoje Stojković University of Belgrade — Faculty of Agriculture, Belgrade, Serbia Sara Simunović Institute of Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 383–387 https://doi.org/10.18485/meattech.2025.66.3.65Detaljnije
66.	Key Parameters Affecting the Sensory Quality of Beef: A Review Mirjana Lukić Institute of Meat Hygiene and Technology, Belgrade, Serbia Jelena Jovanović Institute of Meat Hygiene and Technology, Belgrade, Serbia Jelena Babić Milijašević Institute of Meat Hygiene and Technology, Belgrade, Serbia Aleksandra Nikolić Institute of Meat Hygiene and Technology, Belgrade, Serbia Ivana Branković Lazić Institute of Meat Hygiene and Technology, Belgrade, Serbia Mladen Rašeta Institute of Meat Hygiene and Technology, Belgrade, Serbia Stamen Radulović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 388–392 https://doi.org/10.18485/meattech.2025.66.3.66Detaljnije
67.	Salt Reduction in Cooked Sausages Branka Borović Institute for Meat Hygiene and Technology, Belgrade, Serbia Slobodan Lilić Institute for Meat Hygiene and Technology, Belgrade, Serbia Jelena Babić Milijašević Institute for Meat Hygiene and Technology, Belgrade, Serbia Milan Milijašević Institute for Meat Hygiene and Technology, Belgrade, Serbia Tatjana Baltić Institute for Meat Hygiene and Technology, Belgrade, Serbia Čaba Silađi Institute for Meat Hygiene and Technology, Belgrade, Serbia Tamara Gerić Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 393–396 https://doi.org/10.18485/meattech.2025.66.3.67Detaljnije
68.	Probiotic and Prebiotic Properties of Honey: A Review Tatjana Baltić Institute for Meat Hygiene and Technology, Belgrade, Serbia Vesna Đorđević Institute for Meat Hygiene and Technology, Belgrade, Serbia Jelena Ćirić Institute for Meat Hygiene and Technology, Belgrade, Serbia Branko Velebit Institute for Meat Hygiene and Technology, Belgrade, Serbia Branka Borović Institute for Meat Hygiene and Technology, Belgrade, Serbia Sara Simunović Institute for Meat Hygiene and Technology, Belgrade, Serbia Ivana Branković Lazić Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 397–401 https://doi.org/10.18485/meattech.2025.66.3.68Detaljnije
69.	Occurrence and Species-Level Identification of Thermophilic Campylobacter in Retail Poultry Meat in Serbia Lazar Milojević Institute for Meat Hygiene and Technology, Belgrade, Serbia Branko Velebit Institute for Meat Hygiene and Technology, Belgrade, Serbia Vesna V. Janković Institute for Meat Hygiene and Technology, Belgrade, Serbia Radmila Mitrović Institute for Meat Hygiene and Technology, Belgrade, Serbia Brankica Lakićević Institute for Meat Hygiene and Technology, Belgrade, Serbia Dunja Mišić Institute for Meat Hygiene and Technology, Belgrade, Serbia Nikola Betić Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 402–407 https://doi.org/10.18485/meattech.2025.66.3.69Detaljnije
70.	Novel Autochthonous Strains from Cyprinus carpio as Candidates for Probiotic Use and Microplastic-Degrading Properties Luka Dragačević Institute of Virology, Vaccines and Sera “Torlak”, Belgrade, Serbia Darya Tsibulskaya Institute of Virology, Vaccines and Sera “Torlak”, Belgrade, Serbia Milan Kojić Institute of Virology, Vaccines and Sera “Torlak”, Belgrade, Serbia Nevenka Rajić Union Nikola Tesla University — Faculty of Ecology and Environmental Protection, Belgrade, Serbia Aleksandar Nikšić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Microbiology Mina Popović Union Nikola Tesla University — Faculty of Ecology and Environmental Protection, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 408–412 https://doi.org/10.18485/meattech.2025.66.3.70Detaljnije
71.	Chlorine Content in Meat Products Slobodan Lilić Institute for Meat Hygiene and Technology, Belgrade, Serbia Branka Borović Institute for Meat Hygiene and Technology, Belgrade, Serbia Danijela Vranić Institute for Meat Hygiene and Technology, Belgrade, Serbia Jelena Babić Milijašević Institute for Meat Hygiene and Technology, Belgrade, Serbia Tamara Gerić Institute for Meat Hygiene and Technology, Belgrade, Serbia Milan Milijašević Institute for Meat Hygiene and Technology, Belgrade, Serbia Dunja Videnović Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 413–416 https://doi.org/10.18485/meattech.2025.66.3.71Detaljnije
72.	Investigation of Parameters Relevant to the Pheasant Population in Serbia from 1999 to 2023 Branislav Baltić Institute for Meat Hygiene and Technology, Belgrade, Serbia Boris Mrdović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Aleksandar Bajčić Institute for Meat Hygiene and Technology, Belgrade, Serbia Nikola Betić Institute for Meat Hygiene and Technology, Belgrade, Serbia Milica Laudanović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Aleksandra Tasić Scientific Institute for Veterinary Medicine of Serbia, Belgrade, Serbia Jelena Janjić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 417–422 https://doi.org/10.18485/meattech.2025.66.3.72Detaljnije
73.	Zero-Tolerance Listeria in EU: Preparing for the Stricter Controls Branko Velebit Institute for Meat Hygiene and Technology, Belgrade, Serbia Lazar Milojević Institute for Meat Hygiene and Technology, Belgrade, Serbia Vesna Janković Institute for Meat Hygiene and Technology, Belgrade, Serbia Brankica Lakićević Institute for Meat Hygiene and Technology, Belgrade, Serbia Radmila Mitrović Institute for Meat Hygiene and Technology, Belgrade, Serbia Dunja Mišić Institute for Meat Hygiene and Technology, Belgrade, Serbia Tatjana Baltić Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 423–427 https://doi.org/10.18485/meattech.2025.66.3.73Detaljnije
74.	Major Foodborne Zoonotic Bacteria and Their Role in Antimicrobial Resistance Slavica Vesković Moračanin Institute for Meat Hygiene and Technology, Belgrade, Serbia Milan Milijašević Institute for Meat Hygiene and Technology, Belgrade, Serbia Jelena Babić Milijašević Institute for Meat Hygiene and Technology, Belgrade, Serbia Bojana Danilović University of Niš — Faculty of Technology, Leskovac, Serbia Nevijo Zdolec University of Zagreb — Faculty of Veterinary Medicine, Zagreb, Croatia Meat Technology, 2025. - Knj. 66, Br. 3, str. 428–434 https://doi.org/10.18485/meattech.2025.66.3.74Detaljnije
75.	Generation and Pareto Optimization of Sterilized Meat-and-Plant Canned Food Formulations Using the R Programming Language Ivan Yurov V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Boris Kapovsky V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Marina Nikitina V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Meat Technology, 2025. - Knj. 66, Br. 3, str. 435–440 https://doi.org/10.18485/meattech.2025.66.3.75Detaljnije
76.	Valorisation of Pumpkin Leaf By-Product Proteins Through Enzymatic Modification in a Biorefinery Concept for Meat Emulsion Application Zorica Knežević-Jugović University of Belgrade — Faculty of Technology and Metallurgy, Belgrade, Serbia Jelena Mijalković University of Belgrade — Faculty of Technology and Metallurgy, Belgrade, Serbia Maria Skoufi InnoHive, Larissa, Greece Sonja Jakovetić Tanasković University of Belgrade — Faculty of Technology and Metallurgy, Belgrade, Serbia Nataša Šekuljica University of Belgrade — Faculty of Technology and Metallurgy, Belgrade, Serbia Innovation Centre Hristina Hristova Venus Roses Labsolutions Ltd. — VRLS, Sofia, Bulgaria Zora Dajić Stevanović University of Belgrade — Faculty of Agriculture, Belgrade, Serbia Verica Đorđević University of Belgrade — Faculty of Technology and Metallurgy, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 441–447 https://doi.org/10.18485/meattech.2025.66.3.76Detaljnije
77.	Effect of Marbling on Pork Nutritional Value Anastasia A. Semenova V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Andrey S. Dydykin V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Olga K. Derevitskaya V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Anna L. Bero V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Marietta A. Aslanova V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Viktoriya A. Pchelkina V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Nataliya E. Soldatova V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Artem S. Dorokhov AGROECO-YUG LLC, Pavlovsk, Russia Meat Technology, 2025. - Knj. 66, Br. 3, str. 448–453 https://doi.org/10.18485/meattech.2025.66.3.77Detaljnije
78.	Fat and Fatty Acid Content as Indicators of Declared Origin and Composition of Fermented Sausage Danijela Vranić Institute of Meat Hygiene and Technology, Belgrade, Serbia Radivoj B. Petronijević Institute of Meat Hygiene and Technology, Belgrade, Serbia Čaba Silađi Institute of Meat Hygiene and Technology, Belgrade, Serbia Jasna Đinović-Stojanović Institute of Meat Hygiene and Technology, Belgrade, Serbia Tamara Gerić Institute of Meat Hygiene and Technology, Belgrade, Serbia Slobodan Lilić Institute of Meat Hygiene and Technology, Belgrade, Serbia Dragana Mitić University of Belgrade — Faculty of Chemistry, Belgrade, Serbia Innovative Centre Meat Technology, 2025. - Knj. 66, Br. 3, str. 454–460 https://doi.org/10.18485/meattech.2025.66.3.78Detaljnije
79.	The Concept of Intelligent Control System for Mincing Meat with Specified Dispersion Boris Kapovsky V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Marina Nikitina V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Viktoriya Pchelkina V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Irina Chernukha V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Andrey Lisitsyn V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia Meat Technology, 2025. - Knj. 66, Br. 3, str. 461–466 https://doi.org/10.18485/meattech.2025.66.3.79Detaljnije
80.	Aroma Evolution in Aged Horse Meat: Dry vs. Vacuum Aging Lucrezia Forte University of Bari Aldo Moro, Bari, Italy Department of Veterinary Medicine Giovanna Calzaretti University of Bari Aldo Moro, Bari, Italy Department of Veterinary Medicine Giovanna Incampo University of Bari Aldo Moro, Bari, Italy Department of Veterinary Medicine Giuseppe Natrella University of Bari Aldo Moro, Bari, Italy Department of Soil, Plant and Food Science Márcio Vargas-Ramella Universidade do Estado de Santa Catarina, Laguna, Brazil Centro de Educação Superior da Região Sul—CERES Pasquale De Palo University of Bari Aldo Moro, Bari, Italy Department of Veterinary Medicine Igor Tomašević University of Belgrade — Faculty of Agriculture, Belgrade, Serbia DIL German Institute of Food Technology, Quackenbruck, Germany Aristide Maggiolino University of Bari Aldo Moro, Bari, Italy Department of Veterinary Medicine Meat Technology, 2025. - Knj. 66, Br. 3, str. 467–472 https://doi.org/10.18485/meattech.2025.66.3.80Detaljnije
81.	Transitioning to a Risk-Based Approach in Pork Inspection in Serbia: Are We Ready for Trichinella Control Reform? Nikola Betić Institute of Meat Hygiene and Technology, Belgrade, Serbia Ivana Klun University of Belgrade — Institute for Medical Research, Belgrade, Serbia Vesna Đorđević Institute of Meat Hygiene and Technology, Belgrade, Serbia Branko Velebit Institute of Meat Hygiene and Technology, Belgrade, Serbia Aleksandra Uzelac University of Belgrade — Institute for Medical Research, Belgrade, Serbia Lazar Milojević Institute of Meat Hygiene and Technology, Belgrade, Serbia Neđeljko Karabasil University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Department of Food Hygiene and Technology Meat Technology, 2025. - Knj. 66, Br. 3, str. 473–476 https://doi.org/10.18485/meattech.2025.66.3.81Detaljnije
82.	Characterization of Commercial Fish pâtés: Toward the Development of Novel Fish-Based Spreads Miloš Županjac University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Predrag Ikonić University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Tatjana Peulić University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Nadežda Seratlić University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Milica Vidosavljević University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Nikola Maravić University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Milica Pojić University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 477–483 https://doi.org/10.18485/meattech.2025.66.3.82Detaljnije
83.	Daily Consumption of Sodium and Nitrite from Serbian Meat Products: Insights from Principal Component Analysis Milica Vidosavljević University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Tatjana Peulić University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Predrag Ikonić University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Bojana Ikonić University of Novi Sad — Faculty of Technology, Novi Sad, Serbia Jovana Delić University of Kragujevac — Institute for Information Technologies, Kragujevac, Serbia Marija Jokanović University of Novi Sad — Faculty of Technology, Novi Sad, Serbia Jasmina Lazarević University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 484–489 https://doi.org/10.18485/meattech.2025.66.3.83Detaljnije
84.	Development and Characterization of Dry Beef Jerky Products Tatjana Peulić University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Marija Jokanović University of Novi Sad — Faculty of Technology, Novi Sad, Serbia Jovana Delić University of Kragujevac — Institute for Information Technologies, Kragujevac, Serbia Slađana Rakita University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Miloš Županjac University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Snežana Škaljac University of Novi Sad — Faculty of Technology, Novi Sad, Serbia Predrag Ikonić University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 490–494 https://doi.org/10.18485/meattech.2025.66.3.84Detaljnije
85.	Nutritional Status and Dietary Habits of 15–17-Year-Old Adolescents in Bosnia and Herzegovina: Findings from the EU Menu National Survey Vesna Samardžić Food Safety Agency of Bosnia and Herzegovina, Mostar, Bosnia and Herzegovina Katica Arar Food Safety Agency of Bosnia and Herzegovina, Mostar, Bosnia and Herzegovina Slobodan Dojčinović Food Safety Agency of Bosnia and Herzegovina, Mostar, Bosnia and Herzegovina Lidija Nikolić Food Safety Agency of Bosnia and Herzegovina, Mostar, Bosnia and Herzegovina Sanin Tanković Food Safety Agency of Bosnia and Herzegovina, Mostar, Bosnia and Herzegovina Meat Technology, 2025. - Knj. 66, Br. 3, str. 495–499 https://doi.org/10.18485/meattech.2025.66.3.85Detaljnije
86.	Enterobacteriaceae in the Food Chain — Modern Strategies for Detection and Control Jasna Kureljušić Scientific Institute for Veterinary Medicine of Serbia, Belgrade, Serbia Jelena Maletić Scientific Institute for Veterinary Medicine of Serbia, Belgrade, Serbia Ana Vasić Scientific Institute for Veterinary Medicine of Serbia, Belgrade, Serbia Nikola Rokvić Scientific Institute for Veterinary Medicine of Serbia, Belgrade, Serbia Slavica Vesković Moračanin Institute of Meat Hygiene and Technology, Belgrade, Serbia Filip Spasojević Al Dahra Srbija, Belgrade, Serbia Aleksandra Tasić Scientific Institute for Veterinary Medicine of Serbia, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 500–505 https://doi.org/10.18485/meattech.2025.66.3.86Detaljnije
87.	Cadmium Bioaccumulation in the Liver and Muscle Tissue of Mallards (Anas platyrhynchos) as Bioindicators of Environmental Pollution in Serbia Damjan Gavrilović Institute of Meat and Hygiene and Technology, Belgrade, Serbia Nikola Borjan Institute of Meat and Hygiene and Technology, Belgrade, Serbia Milenko Babić Institute of Meat and Hygiene and Technology, Belgrade, Serbia Ognjen Krnjaja Institute of Meat and Hygiene and Technology, Belgrade, Serbia Slobodan Dojčinović PI Veterinary Institute of Republic of Srpska “Dr. Vaso Butozan”, Banja Luka, Bosnia and Herzegovina Aleksandar Bajčić Institute of Meat and Hygiene and Technology, Belgrade, Serbia Zoran Petrović Institute of Meat and Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 506–510 https://doi.org/10.18485/meattech.2025.66.3.87Detaljnije
88.	Consumer Attitudes Toward Egg Consumption, Food Safety, and Animal Welfare Marija Pajić University of Novi Sad — Faculty of Agriculture, Novi Sad, Serbia Department of Veterinary Medicine Katarina Pajić University of Novi Sad — Faculty of Agriculture, Novi Sad, Serbia Department of Veterinary Medicine Đorđe Jovanović University of Novi Sad — Faculty of Agriculture, Novi Sad, Serbia Department of Veterinary Medicine Tihomir Novaković University of Novi Sad — Faculty of Agriculture, Novi Sad, Serbia Department of Agricultural Economics and Rural Sociology Marko Pajić Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 511–516 https://doi.org/10.18485/meattech.2025.66.3.88Detaljnije
89.	Characterization of Imported Olive Oil: Contribution to Efficient Verification of Declared Quality and Oil Type Radivoj B. Petronijević Institute for Meat Hygiene and Technology, Belgrade, Serbia Danijela Vranić Institute for Meat Hygiene and Technology, Belgrade, Serbia Čaba Silađi Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 517–522 https://doi.org/10.18485/meattech.2025.66.3.89Detaljnije
90.	Effect of Pre-Fermented Swiss Chard Extract on the Color Stability of Cured-Cooked Meat Products Nadežda Seratlić University of Novi Sad — Faculty of Technology, Novi Sad, Serbia University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Milan Marković University of Novi Sad — Faculty of Technology, Novi Sad, Serbia The Company Zlatiborac, Mačkat, Serbia Predrag Ikonić University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Miloš Županjac University of Novi Sad — Institute of Food Technology, Novi Sad, Serbia Marija Jokanović University of Novi Sad — Faculty of Technology, Novi Sad, Serbia Snežana Škaljac University of Novi Sad — Faculty of Technology, Novi Sad, Serbia Branislav Šojić University of Novi Sad — Faculty of Technology, Novi Sad, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 523–528 https://doi.org/10.18485/meattech.2025.66.3.90Detaljnije
91.	Coccidiostat Residues in Withdrawal Feed for Broilers — Implications of Cross-Contamination in Feed Production Lines Milenko Babić Institute of Meat Hygiene and Technology, Belgrade, Serbia Zoran Petrović Institute of Meat Hygiene and Technology, Belgrade, Serbia Nikola Borjan Institute of Meat Hygiene and Technology, Belgrade, Serbia Ognjen Krnjaja Institute of Meat Hygiene and Technology, Belgrade, Serbia Damjan Gavrilović Institute of Meat Hygiene and Technology, Belgrade, Serbia Čaba Silađi Institute of Meat Hygiene and Technology, Belgrade, Serbia Sanin Tanković Food Safety Agency of Bosnia and Herzegovina, Mostar, Bosnia and Herzegovina Meat Technology, 2025. - Knj. 66, Br. 3, str. 529–533 https://doi.org/10.18485/meattech.2025.66.3.91Detaljnije
92.	Levels of Cu, Zn, Fe and Mn in Livers of Different Species of Animals in Serbia Jasna Đinović-Stojanović Institute of Meat Hygiene and Technology, Belgrade, Serbia Saša Janković Institute of Meat Hygiene and Technology, Belgrade, Serbia Ivana Branković Lazić Institute of Meat Hygiene and Technology, Belgrade, Serbia Danijela Vranić Institute of Meat Hygiene and Technology, Belgrade, Serbia Damjan Gavrilović Institute of Meat Hygiene and Technology, Belgrade, Serbia Munevera Begić University of Sarajevo — Faculty of Agriculture and Food Science, Sarajevo, Bosnia and Herzegovina Meat Technology, 2025. - Knj. 66, Br. 3, str. 534–537 https://doi.org/10.18485/meattech.2025.66.3.92Detaljnije
93.	Sustainable Nanofiber-Based Strategies for Improving Quality and Safety in Meat Systems Furkan Şenol Ege University — Engineering Faculty, Izmir, Turkey Food Engineering Department Ilgın Uzun Ege University — Engineering Faculty, Izmir, Turkey Food Engineering Department Özlem Yüncü-Boyacı Ege University — Engineering Faculty, Izmir, Turkey Food Engineering Department Meltem Serdaroğlu Ege University — Engineering Faculty, Izmir, Turkey Food Engineering Department Meat Technology, 2025. - Knj. 66, Br. 3, str. 538–542 https://doi.org/10.18485/meattech.2025.66.3.93Detaljnije
94.	First Report on Ovine Toxoplasmosis in Bosnia and Herzegovina a Case Study from Srednja-Bosna Canton Enida Članjak-Kudra University of Sarajevo — Faculty of Veterinary Medicine, Sarajevo, Bosnia and Herzegovina Department of Food Safety and Environmental Protection Selmir Velić Administration for Inspection Affairs of Canton Sarajevo — Veterinary Inspection, Sarajevo, Bosnia and Herzegovina Emina Muftić University of Sarajevo — Faculty of Pharmacy, Sarajevo, Bosnia and Herzegovina Department of Bromatology and Nutrition Abdullah Muftić University of Sarajevo — Faculty of Veterinary Medicine, Sarajevo, Bosnia and Herzegovina Department of Pathobiology and Epidemiology Meat Technology, 2025. - Knj. 66, Br. 3, str. 543–547 https://doi.org/10.18485/meattech.2025.66.3.94Detaljnije
95.	Post-Harvest Intervention of Chicken Meat Effected by Myopathy: Potential of Enzymatic Marination in Quality Improvement Boris Mrdović Institute for Meat Hygiene and Technology, Belgrade, Serbia Nikola Betić Institute for Meat Hygiene and Technology, Belgrade, Serbia Ivana Branković Lazić Institute for Meat Hygiene and Technology, Belgrade, Serbia Mladen Rašeta Institute for Meat Hygiene and Technology, Belgrade, Serbia Aleksandar Bajčić Institute for Meat Hygiene and Technology, Belgrade, Serbia Jelena Jovanović Institute for Meat Hygiene and Technology, Belgrade, Serbia Mirjana Lukić Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 548–551 https://doi.org/10.18485/meattech.2025.66.3.95Detaljnije
96.	Performance Evaluation of the LC-MS/MS Method for Determination of Chlorates in Plant-Origin Foodstuffs Srđan Stefanović Institute for Meat Hygiene and Technology, Belgrade, Serbia Čaba Silađi Institute for Meat Hygiene and Technology, Belgrade, Serbia Danka Spirić Institute for Meat Hygiene and Technology, Belgrade, Serbia Radivoj Petronijević Institute for Meat Hygiene and Technology, Belgrade, Serbia Aleksandar Bajčić Institute for Meat Hygiene and Technology, Belgrade, Serbia Nikola Betić Institute for Meat Hygiene and Technology, Belgrade, Serbia Vedrana Jelušić Veterinary Office of Bosnia and Herzegovina, Sarajevo, Bosnia and Herzegovina Meat Technology, 2025. - Knj. 66, Br. 3, str. 552–555 https://doi.org/10.18485/meattech.2025.66.3.96Detaljnije
97.	Assessment of Mercury Intake Through Fish Consumption Among Different Population Groups in Serbia Saša Janković Institute for Meat Hygiene and Technology, Belgrade, Serbia Nikola Borjan Institute for Meat Hygiene and Technology, Belgrade, Serbia Milenko Babić Institute for Meat Hygiene and Technology, Belgrade, Serbia Ognjen Krnjaja Institute for Meat Hygiene and Technology, Belgrade, Serbia Damjan Gavrilović Institute for Meat Hygiene and Technology, Belgrade, Serbia Jasna Đinović-Stojanović Institute for Meat Hygiene and Technology, Belgrade, Serbia Ivana Branković Lazić Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 556–560 https://doi.org/10.18485/meattech.2025.66.3.97Detaljnije
98.	Longitudinal Microbiological Evaluation of Hygiene Practices in Retail Food Shops Jelena Jovanović Institute for Meat Hygiene and Technology, Belgrade, Serbia Mirjana Lukić Institute for Meat Hygiene and Technology, Belgrade, Serbia Mladen Rašeta Institute for Meat Hygiene and Technology, Belgrade, Serbia Boris Mrdović Institute for Meat Hygiene and Technology, Belgrade, Serbia Ivana Branković Lazić Institute for Meat Hygiene and Technology, Belgrade, Serbia Aleksandra Nikolić Institute for Meat Hygiene and Technology, Belgrade, Serbia Jelena Babić Milijašević Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 561–565 https://doi.org/10.18485/meattech.2025.66.3.98Detaljnije
99.	Determining the Source of Contamination with MOSH and MOAH in the Production of Finely Chopped Cooked Sausages Ivana Branković Lazić Institute for Meat Hygiene and Technology, Belgrade, Serbia Radivoj Petronijević Institute for Meat Hygiene and Technology, Belgrade, Serbia Saša Janković Institute for Meat Hygiene and Technology, Belgrade, Serbia Jasna Đinović-Stojanović Institute for Meat Hygiene and Technology, Belgrade, Serbia Jelena Jovanović Institute for Meat Hygiene and Technology, Belgrade, Serbia Mirjana Lukić Institute for Meat Hygiene and Technology, Belgrade, Serbia Mladen Rašeta Institute for Meat Hygiene and Technology, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 566–571 https://doi.org/10.18485/meattech.2025.66.3.99Detaljnije
100.	Acrylamide in Potato Snacks Products on the Serbian Market: Levels and Variability Vladimir Korićanac Institute for Meat Hygiene and Technology, Belgrade, Serbia Danijela Vranić Institute for Meat Hygiene and Technology, Belgrade, Serbia Dejana Trbović Institute for Meat Hygiene and Technology, Belgrade, Serbia Nikola Borjan Institute for Meat Hygiene and Technology, Belgrade, Serbia Biljana Pećanac PI Veterinary Institute of Republic of Srpska “Dr. Vaso Butozan”, Banja Luka, Bosna and Herzegovina Meat Technology, 2025. - Knj. 66, Br. 3, str. 572–575 https://doi.org/10.18485/meattech.2025.66.3.100Detaljnije
101.	Application of Infrared Ocular Thermography for Welfare and Meat Quality Assessment of Slaughter Pigs Mina Ilić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Branko Suvajdžić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Đorđe Pajičić University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Milena Radaković University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Nikola Čobanović University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia Meat Technology, 2025. - Knj. 66, Br. 3, str. 576–583 https://doi.org/10.18485/meattech.2025.66.3.101Detaljnije

doiFil / ﻿Filološki fakultet, Univerzitet u Beogradu

Meat Technology, Knj. 66 (2025), Br. 3

doiFil / Filološki fakultet, Univerzitet u Beogradu