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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
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
Entomophagy — A Novel Option in Animal and Human Nutrition 食虫——动物和人类营养的新选择
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.42
Ksenija Nešić, Radmila Marković, Dragan Šefer
{"title":"Entomophagy — A Novel Option in Animal and Human Nutrition","authors":"Ksenija Nešić, Radmila Marković, Dragan Šefer","doi":"10.18485/meattech.2023.64.2.42","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.42","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":"135159706","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 Presence of Nitrites and Nitrates in Various Type of Meat Semi-Products Intended for Grilling from the Serbian Market 塞尔维亚市场上用于烧烤的各种肉类半成品中亚硝酸盐和硝酸盐的存在
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.63
Vladimir Korićanac, Danijela Vranić, Dejana Trbović, Stefan Simunović, Sara Simunović
{"title":"The Presence of Nitrites and Nitrates in Various Type of Meat Semi-Products Intended for Grilling from the Serbian Market","authors":"Vladimir Korićanac, Danijela Vranić, Dejana Trbović, Stefan Simunović, Sara Simunović","doi":"10.18485/meattech.2023.64.2.63","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.63","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"3 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":"135159709","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
Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview 影响新鲜山羊肉品质的内在和外在因素综述
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.1.3
M. Gagaoua, Laura Alessandroni, Annada Das, Melisa Lamri, D. Bhattacharya, P. K. Nanda, A. Das
{"title":"Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview","authors":"M. Gagaoua, Laura Alessandroni, Annada Das, Melisa Lamri, D. Bhattacharya, P. K. Nanda, A. Das","doi":"10.18485/meattech.2023.64.1.3","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.1.3","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67986375","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: 1
Application of Machine Learning Technology to Management Methods 机器学习技术在管理方法中的应用
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.1.6
A. Lisitsyn, I. Chernukha, Xinqing Xiao, M. Nikitina, Victoria A. Pchelkina
{"title":"Application of Machine Learning Technology to Management Methods","authors":"A. Lisitsyn, I. Chernukha, Xinqing Xiao, M. Nikitina, Victoria A. Pchelkina","doi":"10.18485/meattech.2023.64.1.6","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.1.6","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67986690","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 Influence of Different Gas Mixtures on the Shelf Life of Fresh Beef 不同气体混合物对新鲜牛肉保质期的影响
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.52
Milan Milijašević, Branko Velebit, Lazar Turubatović, Jelena Jovanović, Jelena Babić
{"title":"The Influence of Different Gas Mixtures on the Shelf Life of Fresh Beef","authors":"Milan Milijašević, Branko Velebit, Lazar Turubatović, Jelena Jovanović, Jelena Babić","doi":"10.18485/meattech.2023.64.2.52","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.52","url":null,"abstract":"The paper investigates the influence of different gas mixtures on shelf life of microconfectioned parts of beef leg. Total of five gas mixtures were used and the change of microbiological status (total viable count, E. colli, Salmonella spp, L. monocytogenes, Proteus spp, sulfitereducing Clostridiae), pH changes and sensory properties were observed. The results of the experiment showed that beef packed in gas mixture (70% O2 and 30% of CO2) was the most acceptable in terms of sensory properties and microbiological status. .","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"17 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":"135181357","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: 1
Food Loss and Waste: A Global Problem 粮食损失和浪费:一个全球性问题
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.55
Slavica Vesković Moračanin, Milan Milijašević, Branka Borović, Jasna Kureljušić
{"title":"Food Loss and Waste: A Global Problem","authors":"Slavica Vesković Moračanin, Milan Milijašević, Branka Borović, Jasna Kureljušić","doi":"10.18485/meattech.2023.64.2.55","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.55","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"18 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":"135159077","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
Sensory and Chemical Characteristics of Dry Fermented Sausages 干发酵香肠的感官及化学特性
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.79
Jelena Jovanović, Ivana Branković Lazić, Aleksandra Nikolić, Mladen Rašeta, Boris Mrdović, Tatjana Baltić, Jelena Babić Milijašević
{"title":"Sensory and Chemical Characteristics of Dry Fermented Sausages","authors":"Jelena Jovanović, Ivana Branković Lazić, Aleksandra Nikolić, Mladen Rašeta, Boris Mrdović, Tatjana Baltić, Jelena Babić Milijašević","doi":"10.18485/meattech.2023.64.2.79","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.79","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"43 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":"135159297","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
Performance Evaluation of the ISO 18363-4:2021 Method for Quantitative Determination of Chloropropanediols and Glycidol in Fats and Oils by GC-MS/MS ISO 18363- 4:21 - GC-MS/MS定量测定油脂中氯丙二醇和甘二醇方法的性能评价
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.91
Srđan Stefanović, Saša Janković, Nikola Borjan, Stefan Simunović, Radivoj Petronijević, Dejana Trbović, Čaba Silađi
{"title":"Performance Evaluation of the ISO 18363-4:2021 Method for Quantitative Determination of Chloropropanediols and Glycidol in Fats and Oils by GC-MS/MS","authors":"Srđan Stefanović, Saša Janković, Nikola Borjan, Stefan Simunović, Radivoj Petronijević, Dejana Trbović, Čaba Silađi","doi":"10.18485/meattech.2023.64.2.91","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.91","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":"135159505","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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