Abstract Background The impact of climate change has been identified as an emerging issue worldwide owing to potential effects that can provoke changes in the nature and occurrence food safety hazards. Mycotoxins are a group naturally occurring toxic substances produced by several genera filamentous fungi, among which, primarily aflatoxins, fumonisins, ochratoxins, trichothecenes zearalenone greatest concern their negative on human health, animal productivity international trade. Results...

All over the world, especially in Western societies, table salt intake that is inordinately higher than acceptable level has been observed. An excess of Na human diet, mostly from processed foods, becoming “number one killer”, leading to increased blood pressure. Therefore, food industry faced with a need reduce nutrition an effort raise public health protection level. In this study, commercially available combination Na/K salts (COMB) at different concentrations was used as NaCl substitute...

Meat preservation became essential for transportation of meat long distances without spoilage texture, colour and nutritional value after the development rapid growth supermarkets. The most ancient methods preserving are drying fermentation products. Fermented sausage is mostly industrially produced, although not standardized, but it acceptable to majority population. In this study, sensory proprieties chemical characteristics kulen, a type dry fermented sausage, were examined. Two groups...

Abstract Interest in meat fatty acid (FA) composition stems mainly from the need to find ways produce healthier with a suitable ratio of polyunsaturated (PUFA) saturated acids (SFA) and favourable balance between n-6 n-3 PUFA. Studies grass feeding versus grain cattle have been conducted different regions throughout world suggest that grass-based diets can significantly improve beef. Compared diets, contribute lower total fat content more SFA i.e. higher proportion low density lipoprotein...

Climate change may have an impact on the occurrence of food safety hazards along entire agri-food chain, from farm to fork. The interactions between environmental factors and contamination, foodborne diseases are very complex, dynamic difficult predict. Extreme weather conditions such as floods droughts which not occurred previously in Serbia, be supporting contamination crops by various species toxigenic fungi related mycotoxins. Mycotoxins a group naturally occurring toxic chemical...

Introduction: The anaerobic threshold (AT), determined by the direct blood lactate measurement, is of huge practical significance during training test with aim to estimate status female athletes. Aim: this research was determine lactate. Material and Methods: Academic included 20 subjects divided into four groups: I group - 10 non-trained subjects, who were not previously subjected warm up protocol, II well-trained protocol Conconi test. Results: Results obtained presented in paper show that...

Abstract The kinetic parameters of the selective isothermal adsorption ethanol from an aqueous solution onto a hydrophobic zeolite type NaZSM‐5 were determined using series so‐called standard methods (the initial rate, saturation rate and maximum methods). model was by “model fitting” method. dependence on degree presence compensation effect isoconversional complex changes activation energy pre‐exponential factor with explained distribution elemental processes.

The aim of this study was to examine the influence reducing sodium content in a prepared meal – cooked peas with pork burger by partial replacement chloride potassium or ammonium chloride, target achieving same salty taste less content. In control group both and burgers, only added. 1, one third replaced while 2, half chloride. 3, 4, reduced half, quarter added compared group. Saltiness acceptable from 3 can be connected too intense these pea groups appearance bitter 3. intensity saltiness...

Abstract The production and trade of meat preparations (minced semi-finished products, including fresh sausages) are registering significant annual increases in Serbia. There is an increasing number specialized plants, as well suppliers who directly supply consumers with this type preparation. aim paper to determine the microbiological risks process by taking samples from retail facilities order verify HACCP compliance. systems good hygiene practices their pre-requisite programs, require...

Abstract In November 2018, EFSA published a major risk assessment on the presence of dioxins and dioxin-like polychlorinated biphenyls in feed food, proposing updated tolerable weekly intake 2 pg/kg b.w./week, which is 7-fold decrease over previous value. This will inevitably result lowering maximum levels action food feed. paper reflects possible consequences such changes respect to analytical capabilities general, effort required ensure suitable performance presently available methods....

During the validation and verification of HACCP system, a food business operator must use data obtained in regular control, whose dynamics extent are required by actual legislation. one year, at cattle slaughterhouse North Banat District (Serbia), swabs were continually taken from carcasses pigs, on slaughter line after final wash, order to monitor compliance with process hygiene criteria (Salmonella spp., Enterobacteriaceae, total viable count aerobic bacteria). For 30 consecutive weeks...

During the previous development of a chemometric method for estimating amount added colorant in meat products, it was noticed that natural most commonly to boiled sausages, E 120, has different CIE-LAB behavior compared artificial colors are used same purpose. This opened possibility transforming developed into identifying addition or synthetic colorants sausages based on measurement color cross-section. After recalibration using linear discriminant analysis, verification performed 76 either...

Production volume Meat value trendsThe total of meat production in Serbia from 2012 to 2021 was 550 thousand tons.In the overall production, pork accounted for over 50%.The trend during observed period indicates an increase volume.The increased is based on fact that slaughtering cattle and import live animals (pigs poultry) feeding as have both increased.The crisis livestock farming evident data average processed products imported animal imports averaged $US 150 million 2021.

Broiler meat quality depends on the interaction of several factors, including genotype, slaughter age/body weight, pre-slaughter handling, and method. The aim this study was to determine effect weight yield broilers. material consisted 42 broilers, classified into three groups: lighter (<2500 g), medium (2500–3000 g) heavier (>3000 g). following parameters were measured: cold carcass breast before after deboning, skin bone weights, thigh drumstick weights. Meat pH (M. pectoralis major)...

Abstract Meat and meat products are an important part of the human diet in Serbia. They because their desirable taste, high nutritional value, variety products, traditional considerations etc. Our study addresses sodium levels some most commonly consumed from Serbian market (cooked sausages, dry fermented smoked canned meats pates). Sodium content was determined using ICP-MS. The highest level established lowest measured pate. No significant differences were seen between cooked meats. mean...

Abstract Plants from the moderate climate zone are rarely used as seasoning in pasteurised sausages. Seasoning plants of family Lamiaceae belong to this group (marjoram, basil, savory, sage, thyme). One reasons these herbs season meat products is presence plant pigment, chlorophyll that can have undesirable influence on colour, odour and taste products. The aim paper was assess basil vacuum-packed frankfurters during 28 days storage. Powdered, dried (0.1%, 0.3% 0.5%) added while control were...

Nutri-score is simplified front-of-pack nutrition labelling on packed food products, used in a broad international context to categorize products into five colour/letter grades (best A worst E) that reflect the foods’ nutritional quality. The labels serve as potential help for consumers make healthier choices and encourage industries improve quality of foods they produce. aim this study was determine scores meat present Serbian retail market. Ultimately, should point out importance proper...

Salt (sodium chloride) was the first and best recognised food preservative, particularly for meat. The World&nbsp;Health Organization strongly recommends a reduction in sodium intake adults to less than 2 g/day (5 salt) reduce&nbsp;blood pressure risk of cardiovascular disease, stroke coronary heart as well children&nbsp;to control blood pressure. goal this paper investigate salt content labelled on foods animal origin from the&nbsp;Serbian retail market. study reviewed total 395 foods,...

Abstract This study aimed to examine the effect of shortening effective heat treatment time by 15 minutes for finely and coarsely chopped sausages canned meat in pieces packed polyamide casings with diameters 75 90 mm. Product safety was ensured accordance legislation producer food system. Optimization led a decrease p-values (diameter 90: 148.8 → 97.64 minutes; diameter 75: 111.2 58.4 min), cooked 115.5 79.1 min; 245.3 106.6 min) 249.7 95.91; 213.9 48.42 min). The use p-value optimization...