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Canned meat in pieces (CM) is a group of meat products widely consumed by children and consumers with special diet regimes, due to high protein and low fat content. In this study safety of these products regarding sodium chloride and nitrite contents was examined in total of 19 meat samples produced by 14 most represented meat processors on Serbian market. The statement about high protein and low fat content in CM for products from the Serbian market was confirmed. The products made from chicken meat ("Pileća prsa", protein 12.4 to 17.4 g/100 g; fat 0.92 to 3.84 g/100 g) had higher protein and lower fat content that the products made from pork ("Pizza šunka", protein 11.5 to 14.3 g/100 g; fat 4.61 to 14.4 g/100 g). In the group "Pileća prsa" 90.91% of samples had sodium chloride content below 1.5 g/100 g, while in the group "Pizza šunka", 75% of samples had sodium chloride content lower than 1.5 g/100g. Residual nitrite content in product "Pileća prsa" ranged from 0.62 to 20.7 mg/kg and in product "Pizza šunka" this content ranged from 3.27 to 19.2 mg/kg. These results indicate that all analysed samples were below the required limits of nitrite content. According to the results obtained in this study, children and consumers with special diet regimes are free to consume Serbian meat products in the type of CM considering the contents of protein and fat, as well as sodium chloride and nitrite residue.

Sweet cherries (Prunus avium L.) were vacuum dried at different temperatures in the range between 50 and 70ºC and different pressures between 20 and 200 mbar. Seven mathematical models (Henderson-Pabis, Modified Henderson-Pabis, Simplified Fick’s diffusion, Peleg, Logarithmic, Two term and Midilli et al.) were used for description of the vacuum drying process and the Midilli et al. model was selected as the most suitable with the highest mean value of coefficient of determination (R2=0.9985) and the lowest mean values of the average absolute relative deviation (AARD=0.90 %), root mean square error (RMSE=0.0061) and the reduced chi-square (χ2=0.0001). Seven textural properties (shear force, penetration force, hardness, springiness, cohesiveness, gumminess and chewiness) were investigated in all dried sweet cherry samples. The results indicated that the pressure influenced the textural properties of sweet cherries during vacuum drying since the minimum values of all investigated texture properties were obtained in samples dried at the pressure of 200 mbar, while the maximum values were obtained at 20 and 65 mbar. It also was noticed that the temperature influenced the textural properties in the temperature range investigated, but not as significantly as it was the case of the pressure influence.

The aim of this study was to investigate textural characteristics of three traditional dry fermented sausages (Sremski kulen, Lemeški kulen and Petrovská klobása) manufactured in different small-scale facilities in northern Serbia, and to correlate them with physicochemical and sensory characteristics. The sample sausages were supplied by different local traditional producers. The textural characteristics were correlated with physicochemical and sensory characteristics using multiple linear regression analysis and principal component analysis. Differences in physicochemical characteristics reflected even more notable differences in texture characteristics. Regarding regression equations, obtained results showed that moisture content was significant for hardness, springiness and cohesiveness. Hardness was also influenced by fat content, while chewiness was influenced by protein content. Principal component analysis separated samples of Petrovská klobása, as the group with the most reproducible analysed characteristics. Obtained results of statistical analyses should provide knowledge for possible improvements of the traditional production, in a way that these sausages could be produced in different facilities with consistent textural characteristics. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR31032 and Grant no. III44006]

Red currants (Ribes rubrum L.) were dried by vacuum drying on different drying temperatures (30, 40, 50, 60 and 70 °C) at constant pressure (20 mbar). The main goal of the research was to investigate changes of physical and chemical properties of red currants at different conditions of vacuum drying process. Moisture content, water activity, rehydration power, total color change, shear force and total monomeric anthocyanin compounds were used as the most suitable quality indicators of dried red currant. The lowest moisture content, total color change and the highest rehydration power were noticed in the red currant sample dried on 60 °C, 20 mbar, 16 h, while the lowest water activity, shear force and the highest content of total monomeric anthocyanins were observed in the sample dried on 40 °C, 20 mbar, 40 h. Five empirical models (Henderson-Pabis, modified Henderson-Pabis, simplified Fick's diffusion, Peleg's and two term) were used for description of vacuum drying process.

The influence of different roasting temperatures on the physical properties of Arabica and Robusta coffee was investigated. Arabica (Rio Minas) of two quality classes and Robusta coffee samples, roasted at 167, 171 and 175°C, were used for this research. Bulk density, total weight loss, water activity, texture and colour of coffee were determined. Total weight loss increased, and bulk density of coffee beans decreased with increasing of roasting temperature. Arabica 1st class with the highest weight and volume also had the highest total weight loss and Robusta had the highest bulk density. Coffee samples roasted at 175°C had significantly lower (P

The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p0.05) in any of the observed sensory characteristics.

The influence of different fermentation conditions and cabbage hybrids and variety, “Tenacity“, “Bravo” and “Futoški“, on physico-chemical properties of cabbage heads was studied in this research. Experiment was set up in industrial conditions. Samples 1T, 4B and 7F were obtained by spontaneous fermentation with 3.3% NaCl solution, samples 2T, 5B and 8F were obtained with brine from previous cabbage fermentation and samples 3T, 6B and 9F were treated with 100 mL of lactic-acid starter culture onto 3.3% NaCl solution. Previous cabbage fermentation was done with 3.3% of salt solution and final percentage of salt in brine used for investigation was 2.57%. Cabbage samples were taken after 0, 3, 6, 12, 24 days and at the end of fermentation process (44th day for one group of samples and 55th day for the other) in order to determine total color and texture changes. Temperature and pH value were analyzed during the fermentation process, while water activity (aw) and total sugars content were analyzed for raw cabbage samples and on the last fermentation day. 44th day was determined as the end of fermentation for six samples, and 55th day for three samples, by measuring remaining sugar content. Considering into account all obtained results and fermentation conditions, sample 9F shown the best properties at the last fermentation day in terms of investigated physico-chemical parameters. aw value, shear force, total color change, pH value and total sugar content of this sample on the last fermentation day were 0.958, 14672 g, 8.46, 3.45 and 0.92%, respectively.

This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products, bacons and dry fermented sausages smoked in six different chambers on the territory of Vojvodina were examined. The contents of 16 polycyclic aromatic hydrocarbons, from the United States Environmental Protection Agency list (16 US-EPA PAHs), and sensory quality of meat products were determined. The total content of 16 US-EPA PAHs in dry cured meat products was in the range from 99.73 μg/kg to 412.76 μg/kg; in bacons it was in the range from 36.43 μg/kg to 188.86 μg/kg; and in dry fermented sausages in the range from 47.23 μg/kg to 270.60 μg/kg. The lowest contents of 16 US-EPA PAHs compounds were determined in meat products smoked in traditional conditions during 3–5 days (3–4 h per day) at a distance of 2.5 m between the fire and products. Generally, it can be concluded that shortening of smoking process is justified, because products of good sensory quality and with decreased content of PAHs compounds were obtained. Benzo[a]pyrene, whose maximum allowed content in smoked meat products is 2 μg/kg, was below the limit of detection in all examined traditional meat products from Vojvodina. Also, contents of PAH4, sum of benz[a]anthracene, chrysene, benzo[a]pyrene and benzo[b]fluoranthene, were in the range from ND to 2.22 μg/kg, still greatly lower than the set maximum value. These results indicated the safety of dry cured meat products, bacons and dry fermented sausages from the territory of north Serbia (Vojvodina), as defined by EU Regulation 2023/915 criteria for PAHs contents. [ABSTRACT FROM AUTHOR]

This study was carried out to reduce polycyclic aromatic hydrocarbon and improve safety of traditional (homemade) smoked dry-cured pork loin. Raw material (M. longissimus dorsi) derived from pigs was used for production of homemade smoked dry-cured pork loin. During one usual smoking procedure in the rural household, there was an ignition of fat droplets, coming from product and dripped onto the burner of the smokehouse, so pork loins were briefly exposed to open flame. Some of those pork loins were rinsed with tap water, immediately after the error. After the smoking period, samples were examinated on GCMS. The results indicated a significant difference in PAH content regarding the surface (BaP = 7.33 ± 0.77 µg/kg; PAH4 = 61.14 ± 1.72 µg/kg) and inside (BaP < LOQ; PAH4—not detected) part of dry-cured pork loin, and showed that the rinsing method contributed PAH content reduction in the surface part of samples (BaP = 3.43 ± 0.21 µg/kg; PAH4 = 25.33 ± 1.88 µg/kg). After rinsing, BaP and PAH4 values were in accordance with the permitted values of the EU Regulation for traditional meat and meat products (BaP ˂ 5 µg/kg; PAH4 ˂ 30 µg/kg). Thus, the rinsing method should be considered in dry-cured pork loin manufacturing, when errors in the smoking process occur, in order to obtain safe products. [ABSTRACT FROM AUTHOR]

This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovská klobása, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive substance (TBARS) values and sensory properties of odor and taste have been determined at the end of drying and after 2 and 5 months of storage. The sum of saturated, unsaturated and polyunsaturated fatty acids was not significantly different (P>0.05) in SC and control sausage at the end of storage. After 5 months of storage TBARS value of SC sausage amounted to 0.57 mg MDA/kg, and it was significantly lower (P

Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P>0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P aQuality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P>0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH24h, CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.

Sensory evaluation of colour and marbling of M. semimembranosus (SM) and M. longissimus thoracis et lumborum (LTL) from five purebred pigs produced in Vojvodina (Large White, Landrace, Duroc, Hampshire and Pietrain) was performed. Colour was evaluated by the panellists with 6-point colour score cards (1-pale pinkish-gray to white; 6-dark purplish-red). Marbling was evaluated by the panellists with7-point marbling score cards (1-devoid, 6-moderate/10-abundant).The differences in the colour and in the marbling of the SM muscles and of the LTL muscles among the five purebred pigs were not significant (P>0.05). A darker colour was obtained for SM muscles than for LTL muscles for all five purebred pigs, with a significant differences for Durok (P=0.018) and Pietrain (P=0.002). The type of the muscles had no significant effect on marbling (P>0.05). The Vojvodian pork meat showed lighter colour than optimum for pork. According to average marbling scores fat content in pork produced in Vojvodina was less than 2 %.

This paper investigates the lipid oxidation changes in the traditional dry fermented sausages Petrovská klobasá, from the area nearby the town of Bački Petrovac in the Autonomous Province of Vojvodina, made from hot (sausage A) and cold deboned meat (sausage B). Both groups of sausages (A and B) were produced according to the same recipe and subjected to drying and ripening processes under traditional conditions. The lipid oxidation changes were monitored via the acid number values and the TBARS test. During the storage period, the acid number significantly increased (p

This study was carried out on 15 castrated male purebred Swallow-belly Mangulica pigs. The Swallow-belly Mangulica pigs were free-range reared on the territory of natural protected area 'Zasavica', Sremska Mitrovica. After chilling, back fat (lard) and leaf fat were excised from the right side of each carcass. Physical properties of adipose tissue were examined by determining the pH and colour (CIEL*a*b* values), while composition was examined by determination of the moisture, protein, total fat, total ash and mineral (phosphorous, potassium, sodium, calcium, magnesium, iron, zinc, copper, manganese) contents. There was no significant difference (P>0.05) between back fat and leaffat for any examined property, except for lightness (CIEL* value, P

A study was carried out on traditional Serbian dry-fermented sausage Petrovská klobása in order to investigate the effect of different ripening conditions and use of starter culture (SC) on drying characteristics of this typical meat product. The results related with reduction of diameter, water activity (aw) and moisture content of sausages, obtained during ripening, indicated 30 days faster drying process in controlled industrial ripening room (RR) than in traditional room (TR) (60 vs. 90 days). Along with the ambient (thermo-hygrometric) conditions, this phenomenon was also determined by pH, which was lower in RR sausages (P0.992) indicate good fit of the experimental data (average moisture content vs. drying time) using third degree polynomial equation, both for RR and TR sausages, whether the samples were produced with or without SC. Additionally, the evolution of moisture content ratio between internal and external fractions of sausages indicated more intense drying in the external ones. This was particularly pronounced in sausages made with SC after 30 days of drying. The use of SC and RR in processing of Petrovská klobása seems to be a potential technological improvement to shorten the drying period and to prolong the production season of this traditional meat product.

The influence of drying and ripeninig conditions (traditional and industrial) in the production of dry fermented sausage Petrovská klobása, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated. During the storage period, the sum of unsaturated fatty acids and the content of free fatty acids were significantly higher (p

The objective of these investigations was to examine the efficacy of the use of extruded feed in the diet of broiler chicks. The procedure of extruding corn causes significant physical-chemical changes in the kernel structure, which increases the nutritive value as the nutritive matter in the kernel becomes more readily available to the enzymes of the animal’s digestive tract. This procedure also increases hygiene safety as well as the sensory characteristics (taste) of the feed. Investigations were carried out on 3000 chicks of the Ross 308 hybrid, which were divided into an experimental and a control group. The fattening period lasted 49 days. The composition of the broiler mix was identical in both groups, with extruded corn being used in the mix for the control group (O). Broilers fed the mix with extruded corn (O) showed faster growth, lower mortality (20:96) and better feed conversion (2.04:2,13 kg/kg) in comparison with the control group (K). Broilers of the experimental group (O) also realized greater mass of the breast (696.6:657.6 g) and legs (569.2:528.2 g), as well as a greater meat percentage in the breast and legs. The diet with extruded corn also resulted in an improved nutritive quality of the broiler meat (higher protein content and lower content of free lipids in broiler meat). The meat of broilers fed the mix with extruded corn (O) was found to contain a higher protein content (23.35:22.58%) in the breast, and in the legs (18.26:17.67%), and a lower content of free lipids (1,.40:2.42%) in the breast, and in the legs (5.87:9.24%) in comparison with the meat of broilers of the control group (K). [Projekat Ministarstva nauke Republike Srbije, br. 46012]

The effects of heating time on physical changes (weight, volume, texture and colour) of coffee beans (Outspan and Guaxupe coffee) were investigated. The roasting temperature of both samples was 170°C and samples for analysis were taken at the intervals of 7 minutes during 40 minutes of roasting. Total weight loss at the end of the roasting process was 14.43 % (light roasted) and 17.15 % (medium to dark roasted) for Outspan and Guaxupe coffee beans, respectively. Significant (P < 0.05) changes in the coffee bean breaking force values were noted between the 7th and 14th minutes, and statistically not significant (P > 0.05) between the 35th and 40th minutes of the roasting. According to the L* colour parameter as a criterion for the classification of roasted coffee colour (light, medium, dark), the Outspan sample was medium and Guaxupe sample was dark roasted.

The drying behaviour of dry-fermented sausage Petrovská klobása ripened in traditional and industrial conditions has been studied. Obtained results indicated that sausages dried in industrial room (batch I) had higher weight loss and lower water activity (aw) values than counterparts from traditional/artisanal production (batch T). Difference in drying intensity between internal and external fractions of sausages was much more marked for batch I. The experimental data of water content in Petrovská klobása, dried in respective conditions, were compared with values predicted by seven different mathematical models. Comparing the coefficient of determination (r2), root mean square error (ERMS) and the reduced chi-square (χ2) values of all equations, it was concluded that the Page mathematical model satisfactorily represents drying characteristics of Petrovská klobása both in traditional (0.990; 2.22 x 10-2 and 6.01 x 10-4, respectively) and industrial conditions (0.995; 1.79 x 10-2; 3.91 x 10-4, respectively).

Influence of the certain process parameters (concentration and temperature) on the color of the apple samples, osmotically dehydrated in sugar beet molasses, was investigated. Osmotic dehydration was performed at atmospheric pressure and with the following combinations of temperature and concentration of the solution: 45oC and 40oBx, 45oC and 80oBx, 65oC and 40oBx, 65oC and 80oBx. Color measurements were conducted by using colorimeter Konica Minolta CR-400. Used instrument provides the possibility of presenting the quantitative color parameters in different systems. CIE L*a*b*color system was selected, based on three-filter method. The values of the L *parameter, which describes brightness of the samples, are significantly changed only in the first hour of the process. After that, changes in the color brightness of the samples are insignificant. The negative value of parameter a*(about -3), measured in fresh apples, during the dehydration was significantly changed and get a preceding plus sign which indicates the dominance of red color in the treated samples (a*= 9-13). In comparison with fresh apples, a small increase of the value of the parameter b*during the first hour of dehydration can be observed, which indicates the increase in participation of yellow color in the samples. Further dehydration led to a decrease in the intensity of yellow color in all treated samples.

The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental and sensory properties of cooked marinated chicken fillets were investigated. It was observed that marinade uptake was greater (P > 0.05) for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signifycantly lower (P

In this paper, the physico-chemical and sensory characteristics of reduced-fat (approximately 35 % lower) cooked sausage, made with addition of 5% inulin, (sausage A) were examined and compared with those of conventionally cooked sausage (sausage B). Chemical composition was evaluated according to standard ISO methods. Instrumental measurements of colour (L

Partial dissection method showed significantly higher (P0.05). On the basis of technological parameters (pHi, pHu, colouru - L

The content of total ash and manganese (Mn) was investigated in M. semimembranosus, liver and kidney of sixty-nine pigs from ten different commercial genetic lines, produced in Vojvodina. The differences of content of total ash and Mn between different genetic lines of pigs were not significant (P > 0.05) in the analyzed muscle, liver or kidney tissues. The differences of content of total ash and Mn between all three analyzed tissues were highly significant (P < 0.001). The content of Mn was ranging from 0.018 to 0.038 mg/100 g (0.025 mg/100 g, on average) for muscle tissue, from 0.16 to 0.30 mg/100 g (0.22 mg/100 g, on average) for kidney tissue and from 0.23 to 0.51 mg/100 g (0.35 mg/100 g, on average) for liver tissue. Consumption of 100 g of liver tissue contributes minimally 11.4% (up to 25.7%) of the Reference Daily Intake (RDI) value for Mn.

The sensory properties, as well as the overall sensory quality of dry-fermented sausage Petrovska klobása, were evaluated in relation to different processes of drying and ripening. Raw sausages were divided into two groups: ripened in the traditional way in households under climate conditions (sausages T) and in an industrial chamber with controlled conditions (sausage I). Drying process in an industrial plant was to some degree faster, and sausages reached moisture content 0.05). After 120 days of processing sausages T retained the sensory quality, but the overall sensory quality of sausages I decreased significantly (P

The content of nickel was investigated in the M. semimembranosus of sixty-nine pigs from ten different genetic lines produced in Vojvodina. Nickel was determined by flame atomic absorption spectrometry after mineralization by dry ashing. The difference in the nickel content in the analyzed muscle tissues among different genetic lines of pigs was not significant (P > 0.05). Nickel levels ranged from 12.93 to 80.18 μg/100 g, with a general average of 32.41 μg/100 g. The average level of nickel was found to be higher than the levels observed in pork in some developed countries.