Publisher: Institute of Meat Hygiene and Technology   (Total: 1 journals)   [Sort alphabetically]

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Meat Technology     Open Access  
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Meat Technology
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2466-4812 - ISSN (Online) 2560-4295
Published by Institute of Meat Hygiene and Technology Homepage  [1 journal]
  • Food production and security in the area of Serbia: historical background
           and current situation

    • Authors: Vesna Đorđević, Milorad Mirilović, Nenad Katanić, Jelena Janjić, Drago Nedić, Danijela Šarčević, Milan Ž. Baltić
      Pages: 1 - 10
      Abstract: Today’s civilization finds itself facing existential problems in the survival of life on planet Earth. The aim of this paper is to point out the importance of food production from the moment when humans became hunter-gatherers until today, when
      there is talk about food security from the aspect of providing sufficient amounts of food for present and future generations. The paper presents the production of food in Serbia since the arrival of Slavic tribes on the Balkan Peninsula up to modern times. The paper also points to the historical development of food production and the necessity for socially responsible behaviour to preserve the resources we have for future generations.
      PubDate: 2022-06-30
      DOI: 10.18485/meattech.2022.63.1.1
      Issue No: Vol. 63, No. 1 (2022)
       
  • Food allergens — food safety hazard

    • Authors: Jovanka Popov-Raljić, Milica Aleksić, Vesna Janković
      Pages: 11 - 25
      Abstract: Food allergens have appeared in the last two decades as a concealed form of threat which significantly endangers public health, and their labelling on food products, drinks, and non pre-packed gastro-products is clearly defined by legal regulations. Food allergy is a life-threatening chronic condition that substantially impairs quality of life. Food allergies constitute a significant public health problem that affects children and adults and is a considerable burden on health, medical systems and emerging economies. Appropriately managing food allergies has become an issue for the food industry because of the rising number of individuals with food allergies.
      PubDate: 2022-06-30
      DOI: 10.18485/meattech.2022.63.1.2
      Issue No: Vol. 63, No. 1 (2022)
       
  • Evaluation of Chemical Analyses of Experimentally Prepared Fermented and
           Heat-Treated Sausages

    • Authors: Eser İnce, Mukaddes Merve Efil, Nesrin Özfiliz
      Pages: 26 - 32
      Abstract: Sausages are very open to adulteration because of its preparation procedures. The purpose of this study was to examine the chemical composition of the fermented and heat-treated sausages prepared experimentally with the addition of tissues and organ-containing products that are likely to be associated with adulterated meat products and to determine whether the chemical analyses provided adequate information about sausage composition. The fermented and heat-treated sausages prepared experimentally with the addition of tissues and organ-containing products (Head meat, Lung, Tongue, Liver, Trachea, Rumen, Spleen, Intestine, Mammary gland, Brain, Heart, Testis, Kidney and Esophagus) that are likely to be associated with adulteration in meat products and the fermented and heat-treated sausages not containing any organ additions were prepared according to Turkish Food Codex. The most remarkable result is that moisture, fat, crude ash, and total protein are not sufficient criteria to determine the quality of a product. As a result, hydroxyproline is an important criterion for the detection of collagen tissue and chemical analyzes should be supplemented by histological analyzes in studies to be performed thereafter.
      PubDate: 2022-06-30
      DOI: 10.18485/meattech.2022.63.1.3
      Issue No: Vol. 63, No. 1 (2022)
       
  • Modelling and optimization of the quality indices for the production of
           ingredient-mix based dried chicken product (Chicken Kilishi)

    • Authors: Mayowa Saheed Sanusi, Musliu Sunmonu, Ahmed Abdulkareem, Abdulquadri Alaka
      Pages: 33 - 50
      Abstract: This study was designed to investigate, model and optimise the influence of cooking treatments (untreated, boiling and steaming), ingredient-mix infusion temperature (30°C, 40°C and 50°C) and infusion time (5, 10 and 15 min) on the quality indices of ingredient-mix based dried chicken product (Chicken Kilishi) produced from chicken breast. The quality indices (proximate composition and mineral contents) of the produced Chicken Kilishi were determined and analysed statistically using Taguchi design and Response Surface Methodology. The production of chicken Kilishi from untreated chicken breasts favours an increase in ash content, crude protein and zinc content, respectively. However, the chicken Kilishi produced from steaming treatment gives the highest fat content, carbohydrate and phosphorus content while the ones with boiling treatment increase the iron content but decrease the moisture content. The developed polynomial regression models for the quality indices were significant with R2 and R2adj that ranges from 0.88 to 1.00, respectively. The optimum process conditions were attained when the chicken breasts were not treated and ingredient-mix infusion was done for 6 min at 41°C.
      PubDate: 2022-06-30
      DOI: 10.18485/meattech.2022.63.1.4
      Issue No: Vol. 63, No. 1 (2022)
       
  • Influence of phytobiotics in feed on the cost-effectiveness of broiler
           production during fattening

    • Authors: Jelena Janjić, Kristina Šević-Savić, Radmila Marković, Dragan Šefer, Drago Nedić, Spomenka Đurić, Branislav Vejnović, Milorad Mirilović
      Pages: 51 - 58
      Abstract: The aim of this study was to determine the effect of using phytobiotics in broiler feed on the economic efficiency parameters of fattening. The study was conducted on 240 broilers originating from a commercial incubator station, and the dietary trial was based on the group-control principle and lasted for 42 days (control group C — without the addition of phytogenic additives; experimental OI group — with the addition of phytogenic additive containing thymol and cinnamaldehyde, 100 g/t of food; experimental OII group — with the addition of phytogenic additive containing cumin, mint, cloves and anise, 150 g/t of food and; experimental OIII group — with the addition of phytogenic additive containing thymol, 750 g/t of food). The production results (body weight, average daily gain, feed conversion ratio) and economic efficiency parameters of broiler fattening were calculated for three intervals (1–10, 1–20 and 1–42 days). All production results in each interval were significantly better (p<0.01) in experimental broilers than in the control broilers. The best values of European factor of production efficiency and European broiler index were recorded in experimental groups that received feed with added phytobiotics (values were significantly higher, p<0.01, than in the control broilers). Also, the results obtained were compared with standard values for COBB 500 hybrids. The values obtained in this research were significantly lower (p<0.05) than standard values for Cobb 500. Analysing the data obtained from our study, the positive effects of including phytogenic additives in broiler feed mixtures were measured.
      PubDate: 2022-06-30
      DOI: 10.18485/meattech.2022.63.1.5
      Issue No: Vol. 63, No. 1 (2022)
       
  • Quality and acceptance of ready-to-cook dishes prepared with fillet and
           belly flap area of hybrid sorubim

    • Authors: Gustavo Graciano Fonseca, Angela Dulce Cavenaghi-Altemio, Dandrea Sakie Matsumori, Jéssica Lima de Menezes
      Pages: 59 - 65
      Abstract: Ready-to-cook dishes were prepared using the fillet and the belly flap area of hybrid sorubim. The chemical, microbiological and sensorial characteristics of the obtained products were evaluated. Four treatments were elaborated: (T1) fillet, tomato sauce and vegetables; (T2) fillet without tomato sauce; (T3) belly flap area added with tomato and vegetables and (T4) belly flap area without tomato sauce. After marinating by immersion using brine, they were placed in vacuum packages and cooked. Microbiological and proximate analysis presented results within the standards required by current legislation. Sensory analysis showed acceptance rates above 70%. The dishes prepared with fillet and belly flap area cuts added with tomato sauce and vegetables were the most accepted according to the sensory evaluation and purchase intention, with no difference between the types of cut. Therefore, the use of a less noble meat (belly flap area) is feasible in the elaboration of the ready-to-cook moqueca dishes.
      PubDate: 2022-06-30
      DOI: 10.18485/meattech.2022.63.1.6
      Issue No: Vol. 63, No. 1 (2022)
       
  • Assesment of marketed table egg quality originating from different
           production system

    • Authors: Nikola Čobanović, Nadja Todorović, Marija Kovandžić, Ivan Vićić, Branko Suvajdžić, Nevena Grković, Nedjeljko Karabasil
      Pages: 66 - 76
      Abstract: The present study evaluated the quality of marketed table eggs originating from the cage, barn, organic and free-range production system. Table eggs from free-range production system had the highest diameter, the lowest shape index and the highest frequency of normal-shaped table eggs. In addition, the lightest shell color was found in table eggs from free-range production system. The highest shell thickness was found in table eggs from cage production system, while the lowest shell thickness was found in table eggs from free-range production system. Table eggs from organic and free-range production systems had better internal quality and freshness (the lower albumen and yolk pH value, and a higher albumen and Haugh index) compared to table eggs from cage and barn production system. Compared to the other production systems, the best physical quality traits were recorded in table eggs from free-range production system (the highest egg weight, yolk weight and proportion and, but the lowest weight and proportion of shell and albumen). In addition, the lightest yolk colour was found in table eggs from organic production system. In conclusion, table eggs from organic and free-range production system are of better overall quality compared to those from cage and barn production system.
      PubDate: 2022-06-30
      DOI: 10.18485/meattech.2022.63.1.7
      Issue No: Vol. 63, No. 1 (2022)
       
 
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