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Fennel (Foeniculum vulgare) Extracts as Potential Antioxidants in Beef Burgers 茴香提取物在牛肉汉堡中的潜在抗氧化剂作用
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.54
Milo Mujović, Branislav Šojić, Branimir Pavlić, Predrag Ikonić, Snežana Škaljac, Danijela Bursać Kovačević
{"title":"Fennel (<i>Foeniculum vulgare</i>) Extracts as Potential Antioxidants in Beef Burgers","authors":"Milo Mujović, Branislav Šojić, Branimir Pavlić, Predrag Ikonić, Snežana Škaljac, Danijela Bursać Kovačević","doi":"10.18485/meattech.2023.64.2.54","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.54","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"122 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":"135159085","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
Reviewing the Current Situation and Opinions of the Hepatitis E Virus Among Natural Reservoirs and Through the Food Chain 戊型肝炎病毒在自然宿主和通过食物链传播的现状和观点综述
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.36
Lazar Milojević, Branko Velebit, Nikola Betić
{"title":"Reviewing the Current Situation and Opinions of the Hepatitis E Virus Among Natural Reservoirs and Through the Food Chain","authors":"Lazar Milojević, Branko Velebit, Nikola Betić","doi":"10.18485/meattech.2023.64.2.36","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.36","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"59 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":"135159118","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
Horse Carcass and Meat Quality — Current Knowledge and Research Gaps 马胴体和肉质-目前的知识和研究差距
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.29
Nikola Čobanović, Nevena Grković, Branko Suvajdžić, Ivan Vićić, Nedjeljko Karabasil
{"title":"Horse Carcass and Meat Quality — Current Knowledge and Research Gaps","authors":"Nikola Čobanović, Nevena Grković, Branko Suvajdžić, Ivan Vićić, Nedjeljko Karabasil","doi":"10.18485/meattech.2023.64.2.29","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.29","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":"135159288","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
Yersinia enterocolitica and Control Measures for Reducing Risks in the Pork Production Chain 猪肉生产链中小肠结肠炎耶尔森菌及降低风险的控制措施
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.43
Miloš Arsić, Ivan Vićić, Miloš Petrović, Marko Dmitrić, Nedjeljko Karabasil
{"title":"<i>Yersinia enterocolitica</i> and Control Measures for Reducing Risks in the Pork Production Chain","authors":"Miloš Arsić, Ivan Vićić, Miloš Petrović, Marko Dmitrić, Nedjeljko Karabasil","doi":"10.18485/meattech.2023.64.2.43","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.43","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"62 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":"135159501","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 Sample Temperature on Sensory Quality of Caseless Sausages — cevap 样品温度对无肠衣香肠感官品质的影响
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.71
Čaba Silađi, Vesna Đorđević, Volker Heinz, Nino Terjung, Franziska Witte, Igor Tomašević
{"title":"The Effect of Sample Temperature on Sensory Quality of Caseless Sausages — cevap","authors":"Čaba Silađi, Vesna Đorđević, Volker Heinz, Nino Terjung, Franziska Witte, Igor Tomašević","doi":"10.18485/meattech.2023.64.2.71","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.71","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"26 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":"135157300","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
Use of Whole Genome Sequencing as Routine Typing Method — Improvements in the Investigation of Foodborne Outbreaks of Listeria monocytogenes 全基因组测序作为常规分型方法在食源性单核细胞增生李斯特菌暴发调查中的改进
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.4
Ariane Pietzka, Brankica Lakićević, Lazar Milojević, Werner Ruppitsch
{"title":"Use of Whole Genome Sequencing as Routine Typing Method — Improvements in the Investigation of Foodborne Outbreaks of <i>Listeria monocytogenes</i>","authors":"Ariane Pietzka, Brankica Lakićević, Lazar Milojević, Werner Ruppitsch","doi":"10.18485/meattech.2023.64.2.4","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.4","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"122 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":"135158847","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 Quality of Selected Croatian Traditional Dry-Fermented Sausages 克罗地亚传统干发酵香肠的营养品质
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.9
Ana Vulić, Nina Kudumija, Tina Lešić, Jelka Pleadin
{"title":"Nutritional Quality of Selected Croatian Traditional Dry-Fermented Sausages","authors":"Ana Vulić, Nina Kudumija, Tina Lešić, Jelka Pleadin","doi":"10.18485/meattech.2023.64.2.9","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.9","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":"135158850","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
Polycyclic Aromatic Hydrocarbons (PAHs) in Visočka pečenica, a Traditional Dry-Cured Meat Product from Bosnia and Herzegovina 波斯尼亚和黑塞哥维那传统干腌肉制品viso<e:1> ka peenica中的多环芳烃(PAHs
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.12
Munevera Begić, Selma Čorbo, Jasna Đinović-Stojanović, Saša Janković
{"title":"Polycyclic Aromatic Hydrocarbons (PAHs) in Visočka pečenica, a Traditional Dry-Cured Meat Product from Bosnia and Herzegovina","authors":"Munevera Begić, Selma Čorbo, Jasna Đinović-Stojanović, Saša Janković","doi":"10.18485/meattech.2023.64.2.12","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.12","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":"135159119","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
Sodium Chloride Replacement with Other Chloride Salts in Chicken Burgers 用其他氯化物盐替代鸡肉汉堡中的氯化钠
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.70
Branka Borović, Slobodan Lilić, Danijela Vranić, Dragan Milićević, Slavica Vesković, Jelena Babić Milijašević, Tamara Gerić
{"title":"Sodium Chloride Replacement with Other Chloride Salts in Chicken Burgers","authors":"Branka Borović, Slobodan Lilić, Danijela Vranić, Dragan Milićević, Slavica Vesković, Jelena Babić Milijašević, Tamara Gerić","doi":"10.18485/meattech.2023.64.2.70","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.70","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"154 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":"135159121","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
Microbiological Parameters and Sensory Characteristics of Sliced Meat Products Packaged in Modified Atmosphere Throughout the Shelf Life 改性空气包装肉制品货架期微生物参数及感官特性
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.68
Jelena Vranešević, Suzana Vidaković Knežević, Anja Novaković, Anđela Pavlović, Snežana Škaljac, Jasna Kureljušić, Dragan Vasilev
{"title":"Microbiological Parameters and Sensory Characteristics of Sliced Meat Products Packaged in Modified Atmosphere Throughout the Shelf Life","authors":"Jelena Vranešević, Suzana Vidaković Knežević, Anja Novaković, Anđela Pavlović, Snežana Škaljac, Jasna Kureljušić, Dragan Vasilev","doi":"10.18485/meattech.2023.64.2.68","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.68","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"59 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":"135159127","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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