bluuebunny/crossref_metadata_2025_split huggingface dataset:
Adaptation of the two-dimensional electrophoresis method for canned meat
Authors: Krylova V B , Gustova V T , Akhremko A G 
Published: November 2021

Abstract
Studies of the qualitative indicators of canned meat in accordance with regulatory documents are carried out on average samples of specimens, but when studying by proteomic methods, such sampling does not allow high-quality separation of protein components due to the high fat content in the product. When two-dimensional electrophoresis was carried out on an average sample, fragments of the main muscle and connective tissue proteins of beef were found in small quantities, but the electrophoretogram was not very informative. A significantly better separation was achieved after removing the fat fraction from the product. When studying broth from canned meat, the largest amount of intensely coloured high-molecular-weight protein fractions with a mass of more than 50 kDa was revealed. The electrophoretogram of the meat pieces showed a wide range of proteins across the entire molecular weight range of the polyacrylamide gel, including major muscle proteins. The study of broth together with meat pieces but after fat removal is optimal for the primary screening of the protein component of canned meat.
Obtaining plant growth biostimulants by hydrolysis of animal raw materials
Authors: Baburina M , Nasonova V , Gorbunova N , Kurzova A , Ivankin A 
Published: November 2021

Abstract
This paper describes the process of obtaining and using complex biostimulants for plant growth, based on enzyme-mediated and acid-mediated hydrolysates of animal raw materials. Animal blood at slaughter was enzymatically hydrolyzed with a substance that contains up to 35% of free amino acids. The effect of biostimulants on development of agricultural crops and forest plants grown from seed after long dormancy was studied. The changes in enzymatic activity of the system were assessed. The prominent positive effect of the biostimulants on the rate of seed germination and formation of green biomass was established.
Toxoplasma gondii in pork and pigs in Serbia – a real food safety hazard
Authors: Betic N , Klun I , Djordjevic V , Brankovic Lazic I , Baltic T , Vasilev D , Karabasil N 
Published: November 2021

Abstract
Infection with the apicomplexan protozoon Toxoplasma gondii is one of the most prevalent parasitic zoonotic infections globally, with existing seroprevalences varying between continents, countries, and even within countries and between individual communities. It is estimated that one third of the world’s human population is infected with T. gondii, with many studies showing that the dominant mode of infection is consumption of undercooked meat harbouring T. gondii tissue cysts. Prevalences of infection in food animals in different countries range from 0 to 93%. Because of the absence of clinical symptoms in infected animals, and the unfeasibility of rapid and unequivocal detection of microscopic tissue cysts in pork, infected pigs remain unrecognized, and their meat becomes an essential source of infection for humans. The data on T. gondii infection in pigs in Serbia from several studies, as well as on the detection of the parasite in different food categories, from fresh pork to heat-treated products, are discussed.
Protective effects of honeybee products against COVID-19: a review
Authors: Ciric J , Djordjevic V , Baltic T , Brankovic Lazic I , Petronijevic R , Spiric D , Trbovic D 
Published: November 2021

Abstract
According to the World Health Organization, coronavirus disease (COVID-19-global pandemic) is defined as highly contagious viral infection that causes severe acute respiratory syndrome-coronavirus-2 (SARS-CoV2). This disease is very rapidly transmitted among humans. To date, 30 May 2021, at least 170,689,920 confirmed cases of COVID-19 have been reported while global deaths reached 3,550,093 (https://www.worldometers.info/coronavirus/). In Serbia (to date 30 May 2021) at least 712,046 confirmed cases of COVID-19 have been reported, while deaths reached 6,844 and recovered 694,492. Also, Serbia is at the top of the list of country vaccination rates against COVID-19. New concerns regarding vaccine safety and efficacy are coming with the mutated strains of SARS-CoV-2 virus. Natural products of known antiviral activity can be used for various therapeutic purposes. Honey, propolis, pollen, bee bread, bee venom and royal jelly might potentiate the immune system of patients and reduce their susceptibility to COVID-19 infection.
Effects of handling procedure during unloading on welfare and meat quality of market-weight pigs
Authors: Cobanovic N , Radojicic M , Suvajdzic B , Vasilev D , Karabasil N 
Published: November 2021

Abstract
This study aimed to examine the effects of handling procedure during unloading on blood glucose level, carcass lesions and meat quality of market-weight pigs. Rough handling during unloading was related to higher blood glucose level and frequency of slipping and falling. In contrast, gentle handling during unloading was related to the lower blood glucose level and frequency of slipping and falling, but the higher frequency of reluctance to move and turning back. Rough handling during unloading resulted in a higher carcass lesion score, and the higher tendency towards lesions on the middle part of the carcass and handling-type carcass lesions. Pigs subjected to rough handling during unloading had a higher meat temperature 45 minutes after slaughter, lower meat pH value 45 minutes and 24 hours postmortem, higher drip and cooking loss, higher L* and b* values and lower sensory colour score, and consequently, produced a higher prevalence of pale, soft and exudative meat. In contrast, pigs exposed to gentle handling during unloading produced a lower percentage of pale, soft and exudative meat, but a higher percentage of pale, firm, and nonexudative. In conclusion, gentle handling during unloading resulted in improved animal welfare, decreased stress intensity, and increased pork quality.
Antioxidative properties and antigenotoxic potential of Gentiana lutea extracts against the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine, PhIP
Authors: Cvetkovic S , Nastasijevic B , Mitic-Culafic D , Djukanovic S , Nikolic B 
Published: November 2021

Abstract
Lipid oxidation that occurs in different types of food can cause alterations in nutritional qualities, flavour, texture and shelf life of foods. Furthermore, high temperature cooking of protein-rich food can lead to formation of heterocyclic aromatic amines capable of compromising the integrity of DNA molecules. To reduce these harmful effects, research has been focused on investigating plants as a source of potential natural food additives and preservatives. Thus, the aim of this study was to estimate antioxidant and antigenotoxic activities of 50% ethanolic-aqueous root and leaf extracts of the medicinal plant, Gentiana lutea. Antioxidative effect was investigated using the DPPH assay, while antigenotoxicity against the mutagen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was determined using Salmonella Typhimurium TA 1535 in the SOS/umuC assay. Leaf extract showed high antioxidative effect with the ability to neutralize up to 87% of free radicals at 400 µg mL-1. Antigenotoxicity testing revealed that both extracts exhibited remarkable genoprotective activity against PhIP-induced DNA damage, with the highest inhibition levels being 70% and 85% for root and leaf extracts, respectively. Results obtained are encouraging and suggest further research of G. lutea extracts as potential food preservatives and additives in improving food quality and human health.
How do food safety tools support the animal origin food supply chain?
Authors: Djekic Ilija , Tomasevic Igor 
Published: November 2021

AbstractThis study gives on overview of food safety tools that have been developed recently through the perspective of the animal origin food supply chain. It introduced some expected food safety legal issues, new technological outbreaks, food safety culture outlined in latest versions of food safety management system standards and tools applicable for the entire supply chains. Finally, the paper briefly shows some incentives associated with food safety and Covid-19 as well as the role of UN Sustainable Development Goals in animal origin food.
Potential of Frangula alnus to contribute to food safety: antibiofilm effect against Staphylococcus aureus
Authors: Djukanovic S , Cvetkovic S , Ganic T , Nikolic B , Mitic-Culafic D 
Published: November 2021

Abstract
Contamination by numerous food-borne pathogens is a major challenge facing the food industry daily. Even though there are many strategies in the fight against contamination, pathogens able to attach to different surfaces and form biofilms are the biggest concern. Staphylococcus aureus is a common food-borne pathogen capable of forming biofilms on foods and food contact surfaces. The prevalence of multidrug resistant S. aureus is high in raw products, high-protein foods and processed products. Bearing in mind S. aureus resistance to numerous antibacterial agents, the aim of this study was to investigate antibiofilm activity of an ethyl-acetate extract of the medicinal plant, Frangula alnus, against S. aureus ATCC 25923 and S. aureus ATCC 43300. It was demonstrated that extract reduced survival of both tested strains by up to 67%. Furthermore, quantification of biofilm biomass showed that extract possesses the extraordinary ability to inhibit biofilm formation of both tested strains (up to 91%). On the other hand, the effect on preformed biofilm was less pronounced and measured only for S. aureus ATCC 43300, wherein about 28% of preformed biofilm was eradicated. The results obtained in this study encourage further investigation of F. alnus as a novel antibiofilm agent or preservative in the food industry.
Lactic acid bacteria: from food preservation to active packaging
Authors: Djukic-Vuković A , Mladenovic D , Lakicevic B , Mojovic L 
Published: November 2021

Abstract
Lactic acid bacteria (LAB) have acted in food fermentations through the ages due to their safety and resilience to specific harsh conditions of high salinity or low pH present in food and gut where they live. Their interaction with human technological development started in food but goes beyond, as some LAB contribute to the health of humans and animals as probiotics. The stress tolerance of LAB also makes them excellent, robust industrial microorganisms for production of lactic acid and other chemicals. The lactic acid market has had a high growth rate in the last decade mainly due to expansion of poly-lactide production. Poly-lactides are biocompatible, thermostable and biodegradable polymers of lactic acid, suitable for use in food packaging or in medicine, as scaffolds, implants or delivery systems. The ability of LAB to grow on complex waste substrates but efficiently produce selected isomers of lactic acid has positioned them at the core of bio-based packaging production, and this field is expected to grow in the future. Therefore, LAB are important for food - for preservation, flavour and packaging, but also beyond food – as probiotics, paraprobiotics and postbiotics. Recent trends in these fields of LAB application are analysed in this work.
Selected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture
Authors: Dučić M , Barcenilla C , Alvarez-Ordoñez A , Prieto M 
Published: November 2021

Abstract
Fast acidification is one of the main factors of microbial stability of dry fermented sausages. Development of functional starter cultures for improving safety of sausages without altering their quality is under way. This study compared aspects of physicochemical, technological, hygienic and instrumental quality of sausages produced with or without functional starter culture. Finished sausages with starter had lower water activity and lower levels of enterobacteria and lactic acid bacteria, compared to artisanal ones. During most of the ripening, pH was lower in sausages with starter, but in the final products, the same pH was observed in both groups of sausages. In sausages with starter lower redness was determined than in artisanal sausages, while other parameters, colour and chewiness, did not differ significantly. Use of starter culture improved physicochemical, technological and hygienic characteristics of the final products.
Establishing enhanced Listeria control: Coupling environmental monitoring with risk-based product testing
Authors: Gummalla S 
Published: November 2021

Abstract
Prevention and control of Listeria monocytogenes remains a challenge in food manufacturing facilities and methods adopted vary across different production systems and food categories. Regulatory policies also vary from region to region, although there is a convergence across the world towards risk-based approaches. Given these inconsistencies, the objective of this commentary is to reiterate two fundamentally critical components of Listeria control and prevention, and the potential benefits of actively coupling food contact surface testing and risk-based product testing programs.
Resistance of Salmonella spp. isolated from poultry meat to antimicrobial drugs
Authors: Kalaba V , Ilic T , Golic B , Kalaba D , Sladojevic Z 
Published: November 2021

Abstract
Uncontrolled use of antimicrobials in the prophylaxis and treatment of human and animal diseases leads to the appearance of residues in the environment and food. The use of antimicrobials as growth promoters in breeding affirms the importance of their residual finding in foods of animal origin. Bacteria of the genus Salmonella are one of the most common causes of food poisoning. All species of this genus are pathogenic to humans and cause various diseases known as salmonellosis. Humans can become infected through the faecal-oral route by consuming contaminated food and water or by direct contact with an animal. Salmonella that are resistant to antimicrobial drugs can transfer resistance genes to other microorganisms. In this work, the resistance of 10 Salmonella isolates from poultry meat to 8 different antimicrobial substances was examined by the disk diffusion method. All Salmonella isolates were sensitive to trimethoprim-sulfamethoxazole and chloramphenicol. All isolates were resistant to amoxicillin and significant percentages were resistant to other antimicrobial drugs. Also, multi-drug resistance of Salmonella isolates was found. The best prevention of salmonellosis in humans is constant and comprehensive control of this hazard in food products during production, processing, storage, and sale.
The influence of savory on colour, odour and taste of frankfurters
Authors: Karan D , Lukic M , Djordjevic V , Parunovic N , Babic Milijasevic J , Jovanovic J , Nikolic A 
Published: November 2021

Abstract
The aim of this paper was to assess the influence of savory on colour, odour and taste of vacuum-packed frankfurters during 28 days of storage. Powdered, dried savory (0.1%, 0.3% and 0.5%) was added to frankfurters, while control frankfurters were produced without herbs or spices. Assessment of colour, odour and taste acceptability of the frankfurters was performed by a panel of five assessors using a quantitative descriptive test, and the results of the ranking test were analysed statistically. When used at the levels of 0.1% and 0.3% in the sausages, savory did not have a negative influence on frankfurter colour, while quantities of 0.5% adversely affected frankfurter colour. Savory in the smaller amounts of 0.1% and 0.3% stimulated development of a pleasant odour and taste in the frankfurters, while 0.5% savory had an undesirable effect on these sensory attributes.
Detection of unlabelled gluten in meat products and gluten-free flour by PCR and ELISA methods
Authors: Kryuchenko E V , Chernukha I M , Kuzlyakina Yu A , Zamula V S 
Published: November 2021

Abstract
Over the past decade, there has been an increase in the prevalence of gluten intolerance. Since wheat protein is widely used in the food industry, in particular in the meat industry, consumers prone to gluten intolerance should be aware of its presence in food products through the information on the label. Often, however, unintentional contamination of gluten-free products occurs. The aim of this study was to study the prevalence and level of gluten contamination of meat products and gluten-free flour used for the production of Russian-made meat products, which do not contain ingredients containing gluten. To determine gluten, PCR and ELISA methods were used. In four of the nine tested samples, gluten was found at a level exceeding 20 mg/kg.
Spore-forming bacteria in the dairy chain
Authors: Ledina T , Djordjevic J , Bulajic S 
Published: November 2021

Abstract
Spore-forming bacteria form the most diverse and most complex group of bacteria in terms of their elimination from the dairy chain, due to their ability to form highly resistant spores. As ubiquitous microorganisms, spore-formers can enter the product along the milk-processing continuum from different sources, and subsequently cause spoilage in various types of dairy products. The most important classes of spore-forming bacteria relevant to the dairy industry are Bacilli and Clostridia. Bacilli are responsible mainly for the spoilage and decreased shelf-life of fluid milk, while Clostridia cause late gas blowing in cheese. Spore-forming microorganisms contaminate raw milk primarily at the farm level, with potential for recontamination to occur at various points along the dairy production continuum. The most effective measure in reducing spore load at the farm level is adequate pre-milking teat preparation, while at the dairy plant level, bactofugation and microfiltration are applied. Understanding the ecology of spore-formers can improve application of systematic approaches for controlling the spoilage bacteria in dairy processing systems. Also, novel technologies, such as high-pressure processing, ultrasound treatment, irradiation etc., could provide the dairy industry with the powerful tools to eliminate these bacteria from the dairy chain.
Preservation of meat products with natural antioxidants from rosemary
Authors: Lorenzo J M , Munekata P E S , Pateiro M , Domínguez R , Abdulrazzaq Alaghbari Mohammed , Tomasevic Igor 
Published: November 2021

AbstractOxidative reactions can reduce the quality of meat products. Synthetic antioxidants can delay the formation of oxidation products but their use in muscle foods has been reconsidered among modern consumers willing to purchase clean label products. Rosemary is a relevant source of antioxidants that can be explored as natural additive in muscle foods. This review aims to provide an overview of the protective effect of rosemary active against the oxidative decay in meat products. The use of rosemary essential oil or extract can slow the progression of oxidative reactions and preserve redness, reduce the accumulation of primary and secondary lipid oxidation and protein oxidation products, and slow the increase of perceived rancidity in sensory analysis. These effects were reported during the storage of patties, burgers, meatballs, sausages, and nuggets. In this sense, rosemary extracts and essential oil can be explored as natural antioxidant in meat products.
The feasibility of animal source foods’ color measurement using CVS
Authors: Milovanovic Bojana 
Published: November 2021

Abstract
Color assessment of animal source foods was investigated using a computer vision system (CVS) and a traditional colorimeter. With the same measurement conditions, color readings varied between these two approaches. The color measured by CVS was highly similar to the actual color of animal source foods, and ranged from 75.0%-100.0% of actual colors, whereas colors read by a Minolta colorimeter showed non-typical appearances. The CVS-obtained colors were more similar to the color of food visualized on the monitor, compared to colorimeter-generated color chips. Considering these results, it could be concluded that the CVS is a superior alternative for replacing traditional devices by providing better accuracy.
Effect of α-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages
Authors: Nacak B , Kavuşan H S , Serdaroğlu M 
Published: November 2021

Abstract
This study focuses on the oxidative changes in lipids and proteins of beef sausages with incorporated a-tocopherol, rosemary extract or their combination during 3 months’ storage at 4°C. For this purpose, sausages were formulated with no antioxidant (Control, C), 200 ppm a-tocopherol (T), 200 ppm rosemary extract (R), and 100 ppm a-tocopherol + 100 ppm rosemary extract (TR). To observe oxidative changes in lipids; peroxide value, thiobarbituric acid reactive substances (TBARS), and total oxidation value (TOTOX), in proteins; sulfhydryl and carbonyl contents were measured. Use of antioxidants and storage time significantly affected oxidative stability of sausages (P<0.05). Antioxidants, individually or in combination, retarded lipid peroxidation and improve the oxidative stability of sausage during storage. The antioxidant combination showed synergistic effect on protein oxidation, as the lowest carbonyl contents were found in TR samples. As a result, a combination of antioxidants with different effect mechanisms could be the better option to prevent oxidative changes in meat products.
Influence of polyphenols on sensory properties of fermented sausages
Authors: Nikolic A , Grkovic N , Djuric S , Jovanovic J , Djordjevic V , Trbovic D , Vasilev D 
Published: November 2021

Abstract
In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.
Can yellow gentian (Gentiana lutea) be useful in protection against foodborne mutagens and food contaminants?
Authors: Nikolic B , Mitic-Culafic D , Cvetkovic S 
Published: November 2021

Abstract

Gentiana lutea is a wellknown and respected medicinal plant that is used in many pharmacopoeias, mainly against different gastrointestinal disorders. The plant is under protection regimes in its natural habitats and for that reason is grown on plantations. In addition, it could be cultivated in vitro. The plants grown on plantation and in in vitro conditions were used to prepare methanolic and 50% ethanolic extracts of root and leaf/shoot, which were tested for antigenotoxic and antibacterial properties, against foodborne mutagens (heterocyclic aromatic amines PhIP and IQ) and food contaminants, respectively. The results obtained pointed out the excellent genoprotective effect (up to 78% inhibition of PhIP/IQ genotoxicity) based mostly on the antioxidative potential. The antibacterial effect was mainly weak; only the extracts of in vitro grown plant induced moderate activity against Listeria monocytogenes and Staphylococcus aureus (MICs ranged 0.15-5 mg/ml). In addition, the extracts’ potential to prevent biofilm formation by L. monocytogenes was very high (up to 90% inhibition). Taken together, the results obtained encourage further research that would be directed to the formulation of potent antigenotoxic and antibiofilm agents based on G. lutea.