Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- macroalgae into products presents an exciting possibility for sector develop functional food, given that they serve as excellent natural sources of nutrients bioactive compounds. This review aims systematically outline impact incorporating whole algae their extracts various products, examining effects on quality, physicochemical properties, sensory characteristics, potential...

The application of antimicrobials in aquaculture primarily aims to prevent and treat bacterial infections fish. Inappropriate use fish farming may result the emergence zoonotic antibiotic-resistant bacteria subsequent transmission resistant strains humans via food consumption. From recently, AMR emerged as a significant public health concern ecosystem fisheries. aquatic environment serves potential reservoir for bacteria, with practices providing an ideal breeding ground due excessive...

The quality changes of gutted rainbow trout in vacuum packaging (VP) and modified atmosphere (MAP) with 40% CO2 + 60% N2 (MAP1), (MAP2), 90% 10% (MAP3) were evaluated. samples stored at 3 ± 0.5 °C, on days 1, 4, 7, 10, 13, 16 storage, microbiological, chemical, sensory testing was performed. aerobic plate count (APC) psychrotrophic bacteria (PBC) VP fish exceeded the conventional limit 7 log cfu/g day MAP1 MAP2 16, whereas MAP3 fish, their number remained below that during experiment. MAP...

Abstract The shelf life of fresh fish is short. Therefore, the fishing industry has always been willing to explore new technologies for extension. This paper will focus on one such technique, i.e., changing nature gas surrounding fish. main purposes modified atmosphere packaging and products, but also other foodstuffs, are two-fold: ensure microbiological sensory quality product, including colour, odour palatability. During last two decades, become a dominant retail technology. reasons...

Honey is a viscous, aromatic, sweet food that consumed and enjoyed by people around the world due to its unique nutritional medicinal properties. The physicochemical parameters of natural honeys, such as moisture, reducing sugars, sucrose, hydroxymethylfurfural (HMF), free acidity, diastase activity, water-insoluble content electrical conductivity are strictly defined constitute quality indicators which characterize individual honey varieties. present study shows results investigation from...

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...

The aim of our research was to examine the influence packaging in modified atmosphere on pH and peroxide value muscle common carp (Cyprinus carpio), as well determine most suitable gas mixtures for packing that freshwater species. Three sample groups cuts were investigated. One group placed top flaked ice polystyrene boxes. Two other packaged with different ratios: 80%O2+20%CO2 (MAP 1) 90%CO2+10%N2 2). All stored same conditions at 3±0.5°C, 1, 3, 5, 7, 9, 11, 13, 15. 17 days storage,...

The effect of modified atmosphere packaging (MAP 1 - 80% O2 + 20% CO2 and MAP 2 90% 10% N2) on selected chemical sensory parameters common carp steaks stored at 3 ± 0.5°C, determination the shelf life products was studied in this research. Samples were analysed day 1, 3, 5, 7, 9, 11, 13, 15, 17. An increase TVB-N values followed order: < control 1. From 9 storage FFA concentrations higher (P 0.01) samples compared to samples. presence oxygen control) resulted an TBA comparison with packaged...

The paper investigates the influence of different gas mixtures on shelf life microconfectioned parts beef leg. Total five were used and change microbiological status (total viable count, E. colli, Salmonella spp, L. monocytogenes, Proteus sulfitereducing Clostridiae), pH changes sensory properties observed. results experiment showed that packed in mixture (70% O2 30% CO2) was most acceptable terms status. .

The goal of this study was to investigate the influence reducing sodium chloride content in pork stew by partial replacement with potassium or ammonium chloride, a target achieve optimal salty taste. trial consisted five groups. In control stew, only added. group 1, one third replaced chloride; 2, half 3, reduced and quarter added compared 4, 62.5%, same weight as Sensory evaluation performed ten trained assessors using numeric scales. Evaluations colour acceptability consistency were...

Abstract The aim of this paper was to evaluate the carcass traits (live weight at slaughter, hot and cold weights, dressing percentage, chilling loss), chemical composition fatty acid profile longissimus dorsi muscle (MLD) Simmental bulls. investigation carried out on 10 bulls fattened in intensive conditions. live, weights slaughter were 597.9±29.53 kg, 326.9±17.06 kg 319.4±16.64 respectively. Dressing percentage 54.6±1.17% loss 2.3±0.26%. mean was: dry matter 24.14 ±0.19%, water 75.86...

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...

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,...

The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat associated with many challenges impacting world markets, such as animal disease outbreaks sanitary restrictions, trade regulations quality requirements. To overcome assure more consistent pork (and safety), there a need to develop an effective reliable monitoring system in farm–abattoir continuum that can be based selected biomarkers. This study assessed interrelations stress inflammation...

Salt reduction Meat products Strategy RecommendationsExcessive salt/sodium intake is recognized as a main cause of essential hypertension and it linked to several health disorders.The World Health Organization (WHO) made recommendation Member States reduce population salt by 30%, part the nine global targets premature mortality from non-communicable diseases 25% 2025.WHO recommends that adults consume less than 5 g per day (less 2000 mg sodium).WHO adopted key broad strategies for reduction:...

The aim of this study was to investigate the possibility using 3D laser imaging in analysis geometrical parameters fermented sausages during different stages drying.Three samples izletnička sausage ware taken for analyses immediately after stuffing into casings and 9, 18, 27 35 days ripening.Volume reduced significantly (P < 0.05) from initial value 377.93 cm 3 254.58 , while surface area 33.43 2 27.06 .Weight loss showed strong negative correlations 0.01) with both volume (r = -0.99)and...