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Reduction of Eggshell Microbial Load of Table Eggs by Ultra-Violet Treatment 紫外线处理降低餐蛋蛋壳微生物负荷的研究
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.76
Suzana Vidaković Knežević, Slobodan Knežević, Jelena Vranešević, Marko Pajić, Zoran Ružić, Sava Spiridonović, Mirjana Đukić Stojčić
{"title":"Reduction of Eggshell Microbial Load of Table Eggs by Ultra-Violet Treatment","authors":"Suzana Vidaković Knežević, Slobodan Knežević, Jelena Vranešević, Marko Pajić, Zoran Ružić, Sava Spiridonović, Mirjana Đukić Stojčić","doi":"10.18485/meattech.2023.64.2.76","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.76","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Agricultural Waste: A Source of Bioactive Compounds for Potential Application in Meat Products 农业废弃物:潜在应用于肉制品的生物活性化合物的来源
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.20
Milica Glišić, Marija Bošković Cabrol, Nikola Čobanović, Milan Ž. Baltić, Vladimir Drašković, Stevan Samardžić, Zoran Maksimović
{"title":"Agricultural Waste: A Source of Bioactive Compounds for Potential Application in Meat Products","authors":"Milica Glišić, Marija Bošković Cabrol, Nikola Čobanović, Milan Ž. Baltić, Vladimir Drašković, Stevan Samardžić, Zoran Maksimović","doi":"10.18485/meattech.2023.64.2.20","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.20","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135158848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Principal Component Analysis and Cluster Analysis for Fatty Acid Assessment of Backfat in Three Pig Breeds 3个猪品种背膘脂肪酸评价的主成分分析和聚类分析
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.60
Irina Chernukha, Marina Nikitina, Elena Kotenkova, Liliya Fedulova
{"title":"Principal Component Analysis and Cluster Analysis for Fatty Acid Assessment of Backfat in Three Pig Breeds","authors":"Irina Chernukha, Marina Nikitina, Elena Kotenkova, Liliya Fedulova","doi":"10.18485/meattech.2023.64.2.60","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.60","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135158864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Sustainable Meat Production 可持续肉类生产
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.23
Nedjeljko Karabasil, Tamara Bošković, Nataša Kilibarda, Nikola Čobanović, Ivan Vićić, Mirjana Dimitrijević
{"title":"Sustainable Meat Production","authors":"Nedjeljko Karabasil, Tamara Bošković, Nataša Kilibarda, Nikola Čobanović, Ivan Vićić, Mirjana Dimitrijević","doi":"10.18485/meattech.2023.64.2.23","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.23","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Wooden Breast, White Striping and Spaghetti Meat: Chemical Composition, Technological Quality, Microbiological Profile and Sensory Attributes of Broiler Breasts 木质鸡胸肉、白色条纹肉和意大利面肉:肉鸡鸡胸肉的化学成分、工艺品质、微生物特征和感官特性
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.13
Marija Bošković Cabrol, Massimiliano Petracci, Angela Trocino
{"title":"Wooden Breast, White Striping and Spaghetti Meat: Chemical Composition, Technological Quality, Microbiological Profile and Sensory Attributes of Broiler Breasts","authors":"Marija Bošković Cabrol, Massimiliano Petracci, Angela Trocino","doi":"10.18485/meattech.2023.64.2.13","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.13","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nutritional and Feeding Strategies for Controlling Breast Muscle Myopathy Occurrence in Broiler Chickens: A Survey of the Published Literature 控制肉仔鸡胸肌肌病发生的营养和饲养策略:已发表文献综述
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.5
Angela Trocino, Gerolamo Xiccato, Massimiliano Petracci, Marija Bošković Cabrol
{"title":"Nutritional and Feeding Strategies for Controlling Breast Muscle Myopathy Occurrence in Broiler Chickens: A Survey of the Published Literature","authors":"Angela Trocino, Gerolamo Xiccato, Massimiliano Petracci, Marija Bošković Cabrol","doi":"10.18485/meattech.2023.64.2.5","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.5","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"2014 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Effect of Swiss Chard Powder and Starter Cultures on Color Development and Stability in Dry Cured Pork Loin 瑞士甜菜粉和发酵剂对干腌猪里脊肉色泽发育及稳定性的影响
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.78
Aleksandra Silovska Nikolova, Zlatko Pejkovski, Daniela Belichovska, Katerina Belichovska
{"title":"The Effect of Swiss Chard Powder and Starter Cultures on Color Development and Stability in Dry Cured Pork Loin","authors":"Aleksandra Silovska Nikolova, Zlatko Pejkovski, Daniela Belichovska, Katerina Belichovska","doi":"10.18485/meattech.2023.64.2.78","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.78","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of Different Cooking Methods of Pork and Beef on Textural Properties and Sensory Quality 不同烹调方法对猪肉、牛肉质构及感官品质的影响
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.94
Sara Simunović, Igor Tomasević, Vesna Đorđević, Tatjana Baltić, Jelena Ćirić, Stefan Simunović, Ilija Đekić
{"title":"Effects of Different Cooking Methods of Pork and Beef on Textural Properties and Sensory Quality","authors":"Sara Simunović, Igor Tomasević, Vesna Đorđević, Tatjana Baltić, Jelena Ćirić, Stefan Simunović, Ilija Đekić","doi":"10.18485/meattech.2023.64.2.94","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.94","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Indexing of Fatty Acids in Raw Turkey Meat and Products for Their Characterization in a Healthy Diet 生火鸡肉及其制品中脂肪酸在健康饮食中的表征
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.93
Aleksandra Tasić, Ivan Pavlović, Tanja Bijelić, Jasna Kureljušić, Marija Pavlović, Milan Baltić
{"title":"Indexing of Fatty Acids in Raw Turkey Meat and Products for Their Characterization in a Healthy Diet","authors":"Aleksandra Tasić, Ivan Pavlović, Tanja Bijelić, Jasna Kureljušić, Marija Pavlović, Milan Baltić","doi":"10.18485/meattech.2023.64.2.93","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.93","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Production and Trade of Milk and Dairy Products in Serbia 塞尔维亚牛奶和奶制品的生产和贸易
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.30
Jasna Đorđević, Tijana Ledina, Marija Kovandžić, Snežana Bulajić
{"title":"Production and Trade of Milk and Dairy Products in Serbia","authors":"Jasna Đorđević, Tijana Ledina, Marija Kovandžić, Snežana Bulajić","doi":"10.18485/meattech.2023.64.2.30","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.30","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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