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Enhancing diet quality is a pivotal strategy in the battle against non-communicable diseases (NCDs) and a cornerstone of public health policy. The Nutri-Score, a front-of-pack (FOP) labeling system featuring five color-coded letters (A-E), serves as a beacon, guiding consumers towards healthier prepackaged foods. This system has a profound effect on consumer awareness, perception, comprehension, and purchasing behavior, potentially leading to a significant reduction in NCD prevalence. Despite their status as essential protein sources, processed meats have been associated with numerous diseases. By directing consumers towards healthier options through FOP labeling, such as the Nutri-Score, we can potentially alleviate the burden of diet-related diseases. This study classified processed meat products by Nutri-Score to identify nutritionally better options. Analyzing 387 products from major supermarket chains in Belgrade, Serbia, revealed most processed meats fell into classes D and E. Dried meat products and finely ground cooked sausages were ranked more favorably than dry-cured and dry fermented sausages. Significant improvements in Nutri- Score were seen in products with lower sodium chloride and saturated fats. Thus, some processed meats are nutritionally superior within their group, offering potential health benefits to those who choose them. Adopting FOP labeling systems like Nutri-Score is not just beneficial, but essential for steering consumers toward healthier dietary choices and supporting public health goals to reduce NCDs., Poboljšanje kvaliteta ishrane predstavlja ključnu strategiju u borbi protiv hroničnih nezaraznih bolesti (HNB) i kamen temeljac politike javnog zdravlja. Nutri-Score predstavlja nutrituvni sistem obeležavanja na prednjoj strani pakovanja (FOP) se služi kombinacijom pet slova (A-E) označenih sa pet različitih boja, u cilju da potrošače vodi ka zdravijim izborima namirnica. Ovaj sistem ima značajan uticaj na svest potrošača, percepciju, razumevanje i ponašanje prilikom kupovine, što potencijalno dovodi do značajnog smanjenja prevalencije HNB. Uprkos tome što predstvlja esencijalni izvor proteina, mesne prerađevine se dovode u vezu sa brojnim bolestima. Usmeravanjem potrošača ka zdravijim opcijama kroz FOP označavanje, kao što je Nutri-Score, potencijalno možemo da ublažimo prevalencu bolesti povezanih sa ishranom. U ovom radu mesne prerađevine su klasifikovane prema Nutri-Score- u kako bi se identifikovale nutritivne karakteristike različitih grupa proizvoda od mesa. Analizom 387 proizvoda iz najvećih lanaca supermarketa u Beogradu, u Srbiji, otkriveno je da većina prouvoda od mesa svrstana u klasu D i E. Dimljeni proizvodi i fino usitnjene barene kobasice su bolje rangirane od suvomesnatih proizvoda i fermentisanih kobasica. Značajna poboljšanja u Nutri-Score-u primećena su kod proizvoda sa nižim sadržajem natrijum hlorida i zasićenih masti. Shodno tome, određeni proizvodi od mesa su nutritivno superiorniji unutar svoje grupe, nudeći potencijalne zdravstvene koristi onima koji ih izaberu. Usvajanje sistema obeležavanja FOP-a kao što je Nutri-Score nije samo korisno, već je od suštinskog značaja za usmeravanje potrošača ka zdravijim dijetarnim izborima i podržavanje ciljeva javnog zdravlja za smanjenje HNB.

Functional food is a term for food products fortified with ingredients that possess benefi‑ cial physiological effects. Meat products are characterized by relatively high salt, fat and saturated fatty acid contents. Moreover, phosphates and nitrites are also marked as potential harmful components. Designing meat products as functional food has been associated with replacement (and/or reduction) of these components with other, especially natural, ingredi‑ ents that possess beneficial effects. The development of such products poses quite a chal‑ lenge since it requires the creation of a product with improved functional properties and the same sensory quality as conventional ones. Results of numerous studies into improving the nutritional properties of meat products indicate that the meat industry has responded to the changes of lifestyle and perception of food.

Enhancing diet quality is a recognized strategy for reducing the burden of non-communicable diseases (NCDs), making it a primary focus of public health policies worldwide. The Nutri-Score, a front-of-pack labeling logo utilizing five color-coded letters (A, B, C, D, E), has been established as a means to assist consumers in promptly identifying healthier prepackaged foods within a given food category. It has a positive influence in terms of consumer awareness, perception, comprehension, and purchasing behavior and potentially contributes to a decrease in the prevalence of NCDs. The objective of this research was to assess the Nutri-Score of finely and coarsely ground cooked sausages available in the Serbian market. To accomplish this, a total of 189 packaged cooked sausages from the eight largest supermarket chains in the Belgrade region of the Republic of Serbia were analyzed. The sausages were evaluated using the Nutri-score method and categorized accordingly. The results of the Nutri-Score analysis revealed that only 1.1% of the cooked sausages fell into Group C, while 62.4% were classified as Group D, and 36.5% were classified as Group E. The reduction of sodium and saturated fatty acids, which are major contributors to unfavorable Nutri-scores in cooked sausages, is crucial due to their significant presence, often leading to their classification as "unhealthy foods."

This trial aimed to investigate changes in pH, proximate composition and fat rancidity parameters during the production of traditional Sucuk sausage (dry fermented sausage) with different fat levels. Three groups of sausages were produced from beef meat and fat: LF (low fat, with 10% added fat), MF (medium fat, with 20% added fat) and HF (high fat, with 30% added fat). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. Samples were analysed after stuffing (day 0) and on days 7, 14, 21 and 28 of production. The higher fat content of the HF group probably influenced the lowest pH value at the beginning of production (day 0) (p<0.05). The HF group also had the mildest drop in pH (p<0.05), while the MF and LF groups had a similar trend in pH decline. Fat content had a significant effect on the proximate composition of the products, best reflected at the end of the production process, where the HF group had significantly higher fat and lower moisture and protein content (p<0.05). A higher total free fatty acids (FFA) content was obtained in the LF group, showing greater lipolysis than in MF and HF groups. Interestingly, sausages with higher fat content had lower peroxide values during production (p<0.05).

The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life. © 2023 by the authors.

Four different levels (25-100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile - n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.

The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87-74.64 mg/kg (C treatments) is. 56.79-62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover. higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness - increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.

Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly (p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p lt 0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment.

For centuries, meat and meat products have been considered important for optimal human growth and development as a significant source of meat proteins, energy and other nutrients. In the 1990s, with new scientific insights, people showed greater interest in food with bioactive or functional components and the demand for natural, organic and/or clean label meat products also increased. These active and bioactive compounds undergo different reactions in meat systems. To prevent rapid degradation and undesirable reactions and to maintain full functionality, these compounds should be stabilized or immobilized before addition. Encapsulation entraps these compounds within a carrier material, thus enabling them to react in food systems and provides their targeted release during retail storage. Encapsulation of fish oil and essential oils (e.g. clove) in a pH sensitive matrix, which remains intact at rumen pH, but is broken down at lower pH in the abomasum, provides oil absorption in the small intestine, improvement of fatty acid profile and prolonged oxidative stability of beef. Different encapsulation techniques have been used to immobilize plant- and herb-sourced bioactive compounds with antioxidant and antibacterial activity to enable their protection as well as controlled and targeted release into meat systems. Different oils (fish, flaxseed, grapeseed) were encapsulated by different techniques (spray-drying, electrostatic extrusion) and imported in meat systems (dry-fermented sausages, frankfurters), resulting in improved fatty acid profile, while encapsulation provided oxidative stability. Moreover, edible oils could be stabilized in emulsion-type systems by means of different strategies, including organogelation, oil bulking, structured emulsions and double emulsions. Encapsulation of probiotics provided protection during fermentation/drying process in dry-fermented sausages. When designing active packaging systems, appropriate encapsulation techniques could provide

Meat manufacturers are nowadays in a very unenviable position. Both meat and meat products require the utilization of various additives due to their chemical composition. On the other hand, consumers demand fresh, additive-free, and high-quality products with extended shelf-life, which might be considered as healthier, even functional food. These facts push manufacturers and researchers in pursuit of modern technologies and supplements to meet these high demands. Since a high daily intake of sodium and fat might cause severe health issues, reducing these ingredients in meat products is the first task towards healthier food. Sodium can be reduced by ultrasound, high-pressure processing, pulsed electric field, and replacement of NaCl with KCl, calcium gluconate, calcium glycerophosphate, calcium lactate, and monosodium glutamate. The reduction of the fat content can be achieved through a decrease in the amount of fatty tissue in the inital mixture and/or replacement with non-lipid components, or by partial fatty tissue replacement with oils rich in polyunsaturated fatty acids. Utilization of plant proteins (soy, wheat gluten, pea, chickpea, lentil, potato, barley, oat, rice, etc.), mycoproteins or micro-algae proteins, plant fats (palm and coconut fat, canola, sunflower, soy and corn oil, etc.), and polysaccharides (starches, fibers), accompanied by a meat-like fibrous structure, resulted in delicious “meat” products, which are considered a healthier alternative to real meat. Growing interest in the replacement of potentially adverse synthetic meat additives favors the use of plant (herb, fruit and vegetable) extracts, as an endless source of bioactive substances with strong antioxidant and antimicrobial activities. These extracts can be used either in raw meat or meat products, as well as in the fodder. Reformulation strategies strengthen and ensure the willingness of consumers to pay a higher price for their own demands regarding the naturalness of synthetic, clean

The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, wheat (treatments WH3, WH6), maize (CN3, CN6), pea (PA3, PA6) and potato (PT3, PT6). The pH values of all treatments were similar (6.12–6.27) and corresponded to emulsified-type meat products. Phosphate replacement by fibre led to higher cooking loss (CL) values, from 1.29 (CN6) to 2.43 (PT6) times, not significantly only in CN6 and PA6. Increment in the fibre content led to a significantly lower CL only in the case of maize fibre. On the other hand, all treatments with dietary fibre had significantly lower fluid release under pressure compared to control, while the influence of different fibre types and increase in fibre content was not observed. WH6, CN3, CN6 and PA3 had significantly higher lightness, while all treatments, except for WH6 and PA6, had significantly higher redness. Yellow tones were similar within all treatments. Texture parameters were affected by phosphate replacement with dietary fibres, as hardness and chewiness were higher, while springiness and cohesiveness were lower. No effect of the type of fibre or its level was observed.

Povećanje broja koza u svetu, posebno onih namenjenih za proizvodnju mleka, neminovno dovodi do rasta populacije starih i izlučenih životinja čije meso je nеdоvоljnо iskоrišćеnо i ima malu komercijalnu vrednost. Cilj istraživanja je da se ispita uticaj upotrebe različitih količina mesa od starih i izlučenih koza na kvalitet fino usitnjenih barenih kobasica, u tipu frankfurtera od goveđeg mesa, na kraju procesa proizvodnje i tokom skladištenja u vakuum pakovanju. Prateći cilj je da se u recepturi utvrdi nivo zamene goveđeg mesa kozjim mesom, koji garantuje prihvatljivost proizvoda i time doprinese afirmaciji i povećanju komercijalne vrednosti mesa od starih koza. Četiri različita nivoa (25–100%) mesa od starih koza korišćena su u formulaciji frankfurtera (frankfurteri G25, G50, G75 i G100) umesto govedine (CON) i skladišteni su na 0–4° C, tokom 42 dana. Tehnološka, nutritivna i senzorna svojstva, stabilnost masti, profili masnih kiselina, isparljivih organskih jedinjenja i aminokiselina, mikrobiološki kvalitet i bezbednost ispitani su 0., 21. i 42. dana. Istraživanja sprovedena u okviru ove disertacije nisu utvrdila negativan uticaj upotrebe mesa od izlučenih koza na fizičko-hemijska, tehnološka, nutritivna, senzorna i mikrobiološka svojstva fino usitnjenih barenih kobasica, u tipu frankfurtera, kao ni na njihovu stabilnost tokom šestonedeljnog skladištenja u vacuum pakovanju. U pogledu senzornih svojstava mogu se izdvojiti frankfurteri sa 50% i 75% kozjeg mesa u formulaciji, koje su panel ocenjivači i potrošači, respektivno, ocenili kao najprihvatljiviji. Bolja iskorišćenost i dodatna vrednost mesa od starih i izlučenih koza mogu se postići njegovom eksploatacijom u proizvodnji dobro poznatih i rado konzumiranih proizvoda od mesa, kao što su frankfurteri., An increase in the number of goats in the world, especially those intended for milk production, inevitably leads to an increase in the population of aged and culled animals whose meat is underused and has a small commercial value. The aim of the research is to examine the influence of the use of different quantities of meat from aged and culled goats on the quality of emulsified sausages, in the type of beef frankfurter, at the end of the production process and during storage in vacuum packaging. The accompanying goal is to determine the level of substitution of beef with goat meat in the recipe that guarantees the acceptability of the product and thus contribute to the affirmation and increase of the commercial value of meat of aged goats. Four different levels (25–100%) of meat from aged goat are used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON) and are stored at 0–4° C for 42 days. Technological, nutritional and sensory properties, fat stability, profiles of fatty acids, volatile organic compounds and amino acids, microbiological quality and safety are tested on days 0, 21 and 42. The researches conducted within this dissertation did not determined the negative impact of the use of meat from culled goats on the physico-chemical, technological, nutritional, sensory and microbiological properties of emulsified sausages, in the type of frankfurters, nor on their stability during 6-weeks of storage in vacuum packaging. In terms of sensory properties, frankfurters with 50% and 75% of goat meat in the formulation can be singled out, which panel-evaluators and consumers, respectively, rated as the most acceptable. Better utilization and additional value of meat from aged and culled goats can be achieve by the its exploitation in the production of well-known and often consumed meat products, such as frankfurters.

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 (DM), and pie-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 (p lt 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.

Animal fat in all-chicken frankfurters (control) was replaced with pretreated linseed oil to provide 50 and 100% of recommended daily alpha-linolenic acid intake. Linseed oil was pretreated with multifunctional corn ingredient (E25 and E50) and alginate mixture (G25 and G50). No impairments in water binding properties of the modified frankfurter matrix were observed. Significant increase in b* and h values was observed, intensively in G treatments. Significantly higher hardness was observed in E25 and chewiness in both E treatments. During storage, an increase in yellowness, hardness, cohesiveness, and chewiness was recorded in all treatments including control. Significant improvement of fatty acid profiles was recorded in all modified frankfurters. Observed differences in some parameters of technological characteristics were not confirmed in sensory evaluations. The results of sensory analysis indicate that the level of fat replacement with linseed oil and the manner of pretreatment did not lead to unacceptability. Practical applicationsFrankfurters are well-known comminuted meat products usually made from pork and beef, but despite a considerable increase in poultry meat production over the past two decades, research on all-poultry frankfurters with fat partly replaced by pretreated oil are rare. The results of this current study showed that all-chicken frankfurters with 50% of recommended daily intake of ALA had very similar characteristics to control, while increasing content of linseed oil (to 100%) potentially can impair sensory characteristics, depending of oil pretreatment, but not below the acceptability. Since data in literature are scarce in terms of all-chicken frankfurters with fat partly replaced by pretreated oil, the results of this research complement the results of the research on pork and beef frankfurters and the results of the study on the use of linseed oil in other meat products.

The study examined the impact of the replacement of backfat with linseed oil on the sensory characteristics of fermented sausages. The oil was added as alginate gel and as emulsion with soy protein isolate. The content of the oil replacing backfat was around 5%, 7% and 9% of the batter. Increase the oil content and the manner of preparation did not influence the appearance and surface color. As for cut appearance, color, odor and taste grades declined progressively with the increase in the oil content. During storage, changes were mostly of the same intensity as in control. Content of linseed oil higher than 5% can negatively impact the acceptability of fermented sausages., U ovom ogledu ispitivan je uticaj zamene čvrstog masnog tkiva (ČMT) lanenim uljem na senzorna svojstva fermentisanih kobasica. Ulje je dodato kao alginatni gel i kao emulzija sa izolatom proteina soje. ČTM je zamenjen tako da u nadevu sadržaj ulja bude oko 5%, 7% i 9%. Povećanje zamenjenog dela ČMT-a i način pripreme generano nisu uticali na izgled na preseku i boju površine. Međutim, u pogledu izgleda na preseku, boje na preseku, mirisa i ukusa ocene su sa povećanjem sadržaja ulja progresivno bile manje. Tokom skladištenja promene uglavnom nisu bile većeg intnziteta od kontrole. Veći sadržaj lanenog ulja od 5% u nadevu feremnisanih kobasica može negativno da utiče njihovu prihvatljivost.

Potrošači danas posvećuju veliku pažnju svim aspektima koji određuju kvalitet života. Među njima je i ishrana, koja nije jedini, ali je sigurno jedan od najznačajnijih faktora koji utiču na zdravlje ljudi. Kako je kupovna moć u rukama potrošača, a oni se sve češće susreću sa različitim bolestima koje se dovode u vezu sa ishranom, njihovi zahtevi za balansiranom, raznovrsnom, bezbednom i zdravijom hranom su glavni inicijatori koji su pokrenuli industriju mesa da se proizvedu novi, ili reformulišu konvencionalni proizvodi kako bi se dobili proizvodi od mesa koji su nutritivno prihvatljiviji, a da se pritom zadrži većina senzorskih i kvalitativnih karakteristika takvih proizvoda. Jedan od trenutno najznačajnijih pristupa u razvoju novih proizvoda od mesa, koji potencijalno mogu da budu funkcionalna hrana, podrazumeva reformulisanje konvencionalnih proizvoda, odnosno smanjen sadržaj masti i poboljšanje masnokiselinskog profila tokom procesa proizvodnje. Cilj ove doktorske disertacije bio je da se proizvedu fermentisane suve kobasice sa smanjenim ili niskim sadržajem masti i poboljšanim masnokiselinskim sastavom, koje bi bile obogaćene prebioticima. Ovakav proizvod imao bi karakteristike funkcionalnih proizvoda od mesa koji poseduju potencijal da ostvare pozitivan uticaj na zdravlje ljudi. Kako bi se formulisale ovakve kobasice, od 25% čvrstog masnog tkiva svinja koje se uobičajeno nalazi u sastavu fermentisanih suvih kobasica, 64% je zamenjeno inulin gel suspenzijom i inulin gel emulzijama biljnih ulja (16% u nadevu kobasice). Za potrebe eksperimenta napravljeno je 5 grupa kobasica: kontrolna grupa (K) koja je bila uobičajenog sastava (35% junećeg mesa, 40% svinjskog mesa i 25% čvrstog masnog tkiva), I grupa kobasica u kojima je čvrsto masno tkivo zamenjeno inulin gel suspenzijom (35% junećeg mesa, 40% svinjskog mesa, 9% čvrstog masnog tkiva i 16% inulin gel suspenzije) i tri grupe kobasica koje su sadržale inulin gel emulziju lanenog ulja (IU), ulja kukuruznih klica (U, Today, consumers pay great attention to all aspects that determine the quality of life. Among them is the diet, which is not the only but certainly is one of the most important factors that affect human health. As purchasing ability is in the hands of consumers, and they are increasingly faced with various diet-related diseases, their demands for balanced, various, safe and healthier food are the main initiators that have influenced the meat industry to produce new, or reformulate conventional products in a way to make them healthier, while retaining the most of sensory and quality characteristics of such products. One of the most important approaches in the development of new meat products, which show the potential to be functional foods, involves the reformulation of conventional products, i.e. reducing fat content and the improvement of the fatty acid profile during the production process. The aim of this doctoral dissertation was to produce dry fermented sausages with reduced or low-fat content and improved fatty acid composition, which would be enriched with prebiotics. Such a product would have the characteristics of functional meat products that posess a potential to provide a positive impact on human health. In order to formulate such sausages, of 25% of pork backfat commonly used in dry fermented sausage production, 64% is replaced with inulin gelled suspension and inulin vegetable oils gelled emulsions (16% in the stuffing). For the experiment purposes, 5 groups of sausages were made: control group (K) with a conventional main ingredients (35% beef, 40% pork and 25% pork backfat), I group of sausages in which pork backfat was replaced with inulin gelled suspension (35% of beef, 40% pork, 9% pork backfat and 16% inulin gelled suspension) and three groups of sausages containing inulin linseed oil (IU), corn oil (UK), and rapeseed oil (UR) gelled emulsions (35% beef, 40% pork, 9% pork backfat and 16% inulin oil gelled emulsion). During the experiment, physico

Meat is one of the most nutritious foods that humans can consume, and is defined as the flesh (skeletal muscles) of animals used as food. In addition to protein and fat, meat is a significant source of several micronutrients (minerals and vitamins). Edible offal is also a form of meat which is used as food, but which is not skeletal muscles, and in general possesses higher contents of some micronutrients, especially minerals and vitamins, than muscular tissue. Minerals are the inorganic elements other than carbon, hydrogen, oxygen and nitrogen, which remain behind in the ash when food is incinerated. They are usually divided into two groups – macrominerals (main elements) and microminerals (trace elements) or into three groups – main elements (macrominerals), trace elements (microminerals) and ultra-trace elements. The aim of this paper is to provide an overview of the existing literature on the content of nine most abundant minerals (potassium, phosphorous, sodium, magnesium, calcium, zinc, iron, copper and manganese) in the major raw pork meat cuts (tenderloin, ham, loin and shoulder) and edible offal (tongue, heart, lungs, liver, spleen, kidney, brain and spinal cord) from indigenous pigs. The mineral levels in raw pork meat and pig edible offal are variable, ranging from 175.7 to 463.8 mg/100g for potassium; 159 to 502.0 mg/100g for phosphorous; 38.11 to 158.4 mg/100g for sodium; 8.3 to 28.5 mg/100g for magnesium; 4.61 to 26.02 mg/100g for calcium; 0.67 to 6.47 mg/100g for zinc; 0.55 to 45.59 mg/100g for iron; 0.10 to 0.825 mg/100g for copper; and from 0.0038 to 0.338 mg/100g for manganese. Keywords: minerals, pork, edible offal, indigenous pigs

Purpose -The purpose of this paper is to investigate the ability of the computer vision system (CVS) to evaluate the colour of poultry meat. The advantages of the CVS over traditional methods were also explored. Design/methodology/approach -The research was carried out on m. pectoralis major samples of three animals for each of the following four species: chicken, turkey, duck and goose. The total colour difference (.E) and the degree of difference of hue, chroma and lightness between the methods were calculated. In addition, a trained panel of 14 people was used to carry out three different similarity tests analysed using.2 one sample test and one-way ANOVA. The correlation coefficient between CVS and colourimeter measures was evaluated using the Spearman rank correlation test. Findings -The total colour difference (.E) between the methods employed was so large that the generated colour(s) could be considered more opposite than similar. The CVS-generated colour chips were more similar to the sample of the meat products visualised on the monitor compared to colourimeter-generated colour chips in all (100 per cent) individual trials performed. The use of the colourimeter for colour evaluation of lighter coloured poultry meat (chicken and turkey) was unrepresentative. Practical implications - In this study, a CVS was developed to measure the colour of poultry meat as an alternative to conventional colourimeters. Originality/ value - The research has demonstrated that the use of a CVS should be considered a superior alternative to the traditional method for measuring colour of chicken, turkey, duck and goose meat.

In order to improve the functional properties of dry fermented sausages, one part of backfat can be substituted with oils that have a more favourable fatty acid profile. In this experiment, one part of backfat in the mixture for dry fermented sausages was replaced with flaxseed and grapeseed oils prepared as alginate gel, with the content of oil in the mixture equalling 3% and 5%. The type and amount of oil did not affect the change in pH values. Sausages with flaxseed oil received lower grades for colour, odour, flavour and overall acceptability compared with the control and grapeseed oil variant. Increase in the flaxseed oil content in the mixture resulted in lower sensory analysis grades., U smislu poboljšanja funkcionalnih svojstava suvih fermentisanih kobasica moguće je deo masnog tkiva zameniti uljima s povoljnijim masnokiselinskim profilom. U ovom ogledu deo čvrstog masnog tkiva u nadevu suvih fermentisanih kobasica zamenjen je lanenim i uljem od koštica grožđa pripremljenim kao alginatni gel tako da je u nadevu sadržaj ulja bio oko 3% i 5%. Vrsta i količina ulja nisu uticali na tok promene pH vrednosti. Kobasice s lanenim uljem ocenjene su manjim ocenama u pogledu boje, mirisa, ukusa i ukupne prihvatljivosti u odnosu na kontrolnu kobasicu i kobasice sa uljem od koštica grožđa. Povećanje sadržaja lanenog ulja u nadevu uticalo je na smanjenje ocena senzorne analize.

The objective of the study was to evaluate the meat quality of the Serbian autochthonous White Mangalica pure bred pig and its crossbreed with Duroc. A total of 24 pigs [White Mangalica WM, n = 12, and (Duroc x White Mangalica) x White Mangalica) - (DWM)WM, n = 12)] were slaughtered on average 638 and 509 d of age, respectively. Colour and marbling score, and all physical (pH, instrumental colour and water holding capacity) and chemical (proximate and mineral composition and fatty acids profile) analyses were performed on M. Iongissimus lumborum. Pork from WM had higher marbling score and intramuscular fat content and was redder in colour than from (DWM)WM; while opposite was determined for moisture content. In intramuscular fat, WM had higher content of oleic acid as well as total monounsaturated fatty acids than (DWM)WM, while (DWM)WM had higher linoleic and arachidonic acids as well as total polyunsaturated fatty acids content. Inclusion of 25% Duroc gave pork with lower content of iron, copper and manganese. In summary, irrespective of differences in some particular traits White Mangalica crossbreds can represent a good alternative to pure White Mangalica without worsening the meat quality.

To improve the fatty acid (FA) composition of meat, supplements rich in n-3 polyunsaturated fatty acids (PUFA) can be added to animal diet. The aim of this research was to examine cholesterol content and FA profile of white (breast) and dark meat (leg-thigh) by feeding two groups [both with males (M) and females (F)] of 1000 broilers of the Ross-308 hybrid line by standard feed (control group - CONM and CONF) and with the addition of 6% of extruded flaxseed mixture (experimental group - EXPM and EXPF). The addition of extruded flaxseed to the diet of broilers did not affect (P>0.05) the content of cholesterol in meat, which was between 46.13 and 52.94 mg.100 g(-1) in white meat and 51.31-55.47 in dark meat. The content of alpha-linolenic acid increased significantly (P lt 0.01) in both white [0.72(CONF)-1.62(CONM) to 2.2(EXPF)-3.03(EXPM) % total FA] and dark meat [1.75(CONF)-1.98(CONM) to 4.47(EXPM)-4.66(EXMF) % total FA], as did the content of n-3 FA and PUFA, while the n-6/n-3 ratio decreased, reaching values below 6. The effect was more pronounced in the meat of females and in dark meat. By adding extruded flaxseed to broilers feed the nutritional characteristics of meat can be improved.

U ovoj doktorskoj disertaciji prikazani su rezultati ispitivanja mogućnosti proizvodnje goveđeg mesa sa izmenjenim sastavom masnih kiselina, pre svega sa povećanim sadržajem n-3 masnih kiselina u njemu. Ovaj zadatak postavljen je sa ciljem da se poboljšaju nutritivni kvalitet mesa, a da se pri tome ispitaju uticaji na rezultate tova, tehnološki i senzorni kvalitet mesa. Najprikladniji put rešavanja navedenog zadatka bio je da se ishrana životinja obogati visokim sadržajem n-3 masnih kiselina koje bi one deponovale u sopstvenim tkivima, koje čovek koristi u ishrani. S obzirom na navike u pogledu korišćenja mesa kao osnovne životne namirnice u našoj zemlji postoji veliko interesovanje za korišćenje prizvoda poboljšanog kvaliteta. Meso i pored toga što je omiljena namirnica, u nutritivnom smislu nije idealna, naročito zbog sastava masnih kiselina. Povećanjem sadržaja n-3 masnih kiselina u obrocima životinja može se poboljšati nutritivna vrednost mesa. Konzumiranjem mesa sa izmenjenim masnokiselinskim sastavom može se smanjiti rizik od nastanka nekih bolesti. Eksperiment je postavljen sa ciljem da se ispita efekat dodavanja semena lana, u ishranu junadi, u završnoj fazi tova. Za ogled je odabrano 18 junadi simentalske rase ujednačenih početnih telesnih masa, koja su podeljena u 3 grupe (kontrolna, prva i druga). Kontrolna grupa junadi nije konzumirala seme lana kao dodatak ishrani. Junad prve ogledne grupe je konzumirala seme lana u količini od 3,75% koncentrovanog dela obroka u poslednjih 90 dana tova, dok je za drugu oglednu grupu učešće semena lana iznosilo 8,75% koncentrovanog dela obroka tokom poslednjih 60 dana tova. Svako grlo iz prve ogledne grupe je dnevno konzumiralo 300 g, tj. ukupno 27 kg semena lana, dok je svako grlo iz druge ogledne grupe dnevno konzumiralo 700 g, tj. ukupno 42 kg semena lana. Istraživanje je obuhvatilo ispitivanje rezultata tova, sastava trupa i parametara tehnološkog, senzornog i nutritivnog kvaliteta mišićnog i masnog tkiva. Rezultati, The results of testing of the possibility of production of beef with changed composition of fatty acids, primarily with increased content of n-3 fatty acids are presented in this doctoral dissertation. This task was set in order to improve the nutritive quality of meat, while examining the effect on the fattening results, the technological and sensory quality of the meat. The most appropriate way to solve this task was to enrich the animals’ diet with high content of n-3 fatty acids that would be deposited in their tissues, and later consumed in the human diet. Considering the habits regarding the use of meat as basic foodstuffs in our country, there is a great interest in using improved quality products. Meat, despite being a favourite food, in the nutritive sense is not ideal, especially because of the composition of fatty acids. By increasing the content of n-3 fatty acids in animals, the nutritional value of the meat can be improved. Consuming meat with altered fatty acid composition can reduce the risk of certain diseases. The experiment was set up with aim to examine the effect of adding flax seeds in the nutrition of cattle in the final stage of the fattening. In total 18 animals of Simmental breed of uniform initial body masses were selected, divided into 3 groups (control, first and second). The control group of cattle did not consume flax seeds as food supplements. The cattle of the first experimental group consumed flax seed in the amount of 3.75% of the concentrated portion of the meal in the last 90 days of fattening, while for the second experimental group, the share of flax seed was 8.75% of the concentrated portion of the meal during the last 60 days of fattening. Each animal from the first experimental group consumed daily 300 g, i.e. a total of 27 kg of flax seeds, while each animal from the second experimental group consumed daily 700 g, i.e., a total of 42 kg of flax seeds. The study included the examination of fattening results, the composition

The physical characteristics (pH(24h) and CIEL *a*b* values) and proximate (moisture, protein, total fat, total ash content) and mineral (K, P, Na, Mg, Ca, Fe, Zn, Cu, Mn) composition were determined in tongue, heart, lungs, liver, spleen, kidney, brain and spinal cord belonging to Swallow-Belly Mangalica pigs reared under an intensive production system and slaughtered at 100 kg live weight. The type of edible offal had a significant effect (P lt 0.001) on all investigated traits. Tongue had the lowest pH(24h), moisture, total ash and P content. The highest content of Mg and lowest ClEb* value and K content were found in heart. Lungs had the highest pH(24h), ClEa* and ClEb* values, and the lowest Mg and Mn contents. Protein, Zn, Cu and Mn contents were the highest, and Na and Ca contents were the lowest in liver. Spleen had the highest moisture, K and Fe contents, and the lowest CIEL* (darkest offal) value, total fat and Cu content. The highest content of Na was found in kidney. The lightest color (CIEL* value), the highest content of total fat, total ash, P and Ca, and the lowest ClEa* value and content of protein, Fe and Zn, were found in spinal cord.

This study aims to examine the scope of changes in colour, texture and sensory characteristics of fermented sausages by substituting 20% of backfat with grapeseed oil prepared as liquid (GS), encapsulated (EGS) and pre-emulsified [with soy protein isolate (GSI) and alginate (GSA)], and their stability during 30days of refrigerated storage. Protein and fat contents, pH and TBA values were not significantly different between products after production and storage. Treatments with added oil had higher weight loss (1.5-2.5%), while moisture content was significantly lowest in GS. Internal product colour evaluation showed the highest values of L*, b* and hue angle in GSI. GSI had the highest hardness and chewiness. Storage affected more surface than internal product colour, hardness was significantly changed only in GSI (lower) and EGS (higher), and increasing of TBA did not lead to significant differences between treatments. The study showed that GSA was the most promising of all treatments investigated.