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The aim of this study was to investigate the possibility of using 3D laser imaging in the analysis of geometrical parameters of fermented sausages during different stages of drying. Three samples of izletnička sausage ware taken for the analyses immediately after stuffing into casings and after 9, 18, 27 and 35 days of ripening. Volume of the sausage reduced significantly (P < 0.05) from the initial value of 377.93 cm3 to 254.58 cm3, while surface area reduced from 33.43 cm2 to 27.06 cm2. Weight loss showed strong negative correlations (P < 0.01) with both volume (r = -0.99) and surface area (r = -0.82), indicating the possibility of using 3D laser imaging in the estimation of weight loss. The relative error of volume estimation was between 1.9 % and 4.5 %. During the entire ripening period, a constant decrease in the volume to surface area ratio of izletnička sausage was observed. This decrease showed a strong negative correlation (P < 0.01; r = -0.81) with scores for wrinkly appearance obtained by a trained sensory panel. 3D laser imaging demonstrated a possibility for application in estimating the volume and surface area of fermented sausages. [ABSTRACT FROM AUTHOR]

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This study investigates the effects of different cooking methods and meat cuts on the textural and sensory properties of pork and beef. Meat samples were prepared according to guidelines and relevant standards using pan frying and grilling. Three types of pork cuts were included (pork ham, loin and neck) and three types of beef steak (chuck steak, round steak and sirloin steak). Textural properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were analyzed. Sensory attributes that are the most common for assessing the palatability of cooked meat were used. In the comparison of cooking methods within textural parameters, grilled pork and beef samples were tougher than fried ones. The cooking methods of meat samples depending on types of cuts resulted in different sensory attributes. [ABSTRACT FROM AUTHOR]

Intramuscular fat content and fatty acid composition are important factors contributing to the nutritional value of meat. Beef meat is characterized by a high content of saturated fatty acids (SFA) which can contribute to elevated serum cholesterol levels and coronary heart disease in humans. Consumer concerns regarding the association between beef consumption and chronic cardiovascular diseases have motivated increased interest in developing strategies for reducing the lipid content and improving the fatty acid (FA) composition of beef. Although beef fat quality is determined by many factors, such as breed, gender, age, live weight, fatness degree, but the bovine diet has a key role in enhancing the nutritional quality of beef lipids. Nutritional strategies to improve the FA composition of beef focussed mainly on reducing the SFA and the n-6:n-3 poly-unsaturated fatty acid (PUFA) ratio, simultaneously increasing the PUFA of beef fat. [ABSTRACT FROM AUTHOR]

The aim of this study was to examine the presence of nitrites and nitrates in different types of meat semi-products prepared for the grill, in accordance with the national Regulation that prohibits their use. A total of 724 meat semi-product samples, including dry-aged steaks, fresh sausages, marinated meat, and various types of minced meat, produced by the Serbian meat industry between January 2021 and January 2023, were tested. The findings revealed that none of the tested samples showed the presence of either nitrites or nitrates, aligning with the Regulation's prohibition on their use in meat semi-product production, including those intended for grilling. [ABSTRACT FROM AUTHOR]

Honey is a natural product used worldwide and has a multiple nutritional and health benefits. From ancient times, honey was used as a natural sweetener and healing agent. The specific composition of honey includes primarily carbohydrates, but organic acids, enzymes, vitamins, proteins, volatile compounds, phenols, flavonoids and minerals as well. These compounds are provenly related to honeys' antioxidant, anti-inflammatory and antimicrobial properties. This paper shows the latest scientific data about bioactive compounds and health benefits of honey. [ABSTRACT FROM AUTHOR]

The aim of this work is to ensure the safety of finely chopped cooked sausages stuffed in a cellulose casing, diameter 21 mm. Safety is ensured by thermal treatment of the level of pasteurization in a chamber under a defined thermal treatment program. By monitoring the temperature in the product's thermal center at different control positions in the chamber, temperatures of 75.26℃-77.11℃ were determined with a thermocouple. In doing so, the products spent 8-9 minutes at a temperature higher than 70℃, and 18-20 minutes at a temperature higher than 55℃. Considering that it is a small diameter product, the heat intensively penetrates to the thermal center and thus ensures the safety of the product. However, due to the relatively short time of the heat treatment, the pasteurization values (pv) at the control points were in the range of 18.3-26 minutes. Therefore, we conclude that ensuring the safety of products with a narrower diameter is achieved only by controlling the temperature in the thermal center of the product, and not with pv values. Considering that this sausage is a perishable product, it is necessary to provide a proper cold chain (0-4℃) after manufacture so that the product remains suitable for consumption within the period defined in a shelf-life study. [ABSTRACT FROM AUTHOR]

Poultry production is an example of mass livestock production, so intensive production of fattening broilers involves raising broilers on farms with a capacity of 5,000 to 50,000 units or more at a density of 0.06 m² per bird. Modern poultry farms are constructed with the task of reducing heat loss, i.e. improving energy efficiency, which very often in combination with reduced ventilation can lead to increased levels of ammonia (NH3), carbon dioxide (CO2) and other air pollutants, and thus adversely affect animal health and productivity. The speed of gas emissions is influenced by many factors, such as the composition of feed and the efficiency of feed use (conversion), the quality of the litter and the microclimatic conditions on the farm. The litter on intensive poultry farms usually contains 4 to 6% of nitrogen, most of which is in NH3 or NH4+ form. The mixture of litter and manure is a storage of nitrogen which is released in the form of ammonia under appropriate conditions. On the other hand, the main source of carbon dioxide in livestock is the product of animal respiration, so there is a connection between the levels of animal metabolism and CO2 production on farms. The production of carbon dioxide in birds is proportional to their metabolic heat production, and thus to the metabolic body mass of the bird, which is affected by temperature and activity. The aim of the study was to examine the effect of a nutritional supplement, Eubiotic, added to broiler feed on the NH3 and CO2 emissions in a broiler farm. The values of NH3 and CO2 emissions in the facility for breeding fattening broilers that received Eubiotic in feed were numerically lower, which can be explained by better digestibility of basic nutrients, primarily proteins, present in feed. [ABSTRACT FROM AUTHOR]

Honeybees and honeybee products (honey, bee wax, bee pollen and bee bread) are potential bioindicators of contaminants (pesticides, mycotoxins, pyrrolizidine alkaloids, toxic elements, radionuclides etc.) in the environment. In this study, recent results on the food safety risks of bee pollen and data about the concentration of toxic substances detected in bee pollen are summarized. Based on different studies, a risk assessment was conducted for the most common pesticide active substances (chlorpyrifos, fluvalinate, carbendazim, thiacloprid), heavy metals (arsenic, cadmium, mercury, lead) and common mycotoxins (aflatoxin-B1, ochratoxin-A, fumonisins, zearalenone, deoxynivalenol, T-2 toxin). [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the effect of nitrite reduction on oxidative stability, chemical composition, textural and sensory properties of traditional kulen sausage. In total, three batches of kulen were made. The control batch (C) contained 110.0 mg/kg of sodium nitrite (NaNO2), the second (R1) batch contained 55 mg/kg of NaNO2, while the third (R2) was produced without nitrites. Nitrite removal from the sausage formulation significantly affected oxidative stability, while the reduction of nitrite from 110 mg/kg to 55 mg/kg did not affect the oxidative stability of the product. When it comes to texture, complete removal of nitrite from kulen resulted in significantly lower values of hardness, gumminess and chewiness. Sensory scores for colour were similar between all analysed batches. However, scores for aroma, taste, consistency and overall acceptability were significantly lower in R2 batch sausages. At the same time, scores of all investigated sensory parameters were similar for sausages formulated with 110 mg/kg and 55 mg/kg of NaNO2. [ABSTRACT FROM AUTHOR]