bluuebunny/crossref_metadata_2025_split huggingface dataset:
The potential of the application of Boletus edulis, Cantharellus cibarius and Craterellus cornucopioides in frankfurters: a review
Authors: Novakovic Sasa 
Published: November 2021

Abstract
Today, there is increasing demand for the meat industry to produce sausages with partial or complete replacement of commercial antioxidants by natural ones, with minimal or no impact on the quality characteristics. One of the natural additives that are recognized as highly nutritious and rich in antioxidants is mushroom. The three most commonly consumed mushrooms in Serbia are Boletus edulis, Cantharellus cibarius, and Craterellus cornucopioides. This review provides information on the antioxidant and antimicrobial potential of these three mushrooms in vitro, and the feasibility of their application in frankfurters. The benefits, limits, and accomplished effects of the addition of mushrooms on lipid peroxidation reduction, microbial inactivation, colour, texture, and sensorial traits are presented with regard to their implementation on the industrial level.
Use of linseed and coconut flours in chicken patties as gluten free extenders
Authors: Sharefiabadi E , Nacak B , Serdaroğlu M 
Published: November 2021

Abstract
Patties were extended with gluten free flours (linseed flour: LF, coconut flour: CF and their combination: LC) at a level of 5%. Control sample (B) was formulated with the same level of breadcrumbs. Using gluten free extenders did not change the water holding capacity (WHC); however, improved cooking yield resulted (P<0.05). Similarly, LF, CF and LC patties had lower diameter reduction and thickness change compared to the control sample (P<0.05). Due to color differences between breadcrumbs and gluten-free flours, color values of patties were affected significantly by the extender type (P<0.05). LF patties had the lowest L* and b*, the highest a* values within all patty groups. Different trends were observed in TBARS values of patties during storage, but in any case, all patties had TBARS values lower than 2.0 mg MA/kg throughout the storage. No significant differences were observed in patties’ sensory properties.
Contribution of veterinary profession to the response to COVID-19 pandemic conveyed through experiences of the Veterinary Faculty Sarajevo
Authors: Smajlovic M , Serić-Haracic S , Fejzic N , Omeragic J , Goletic T 
Published: November 2021

Abstract
The International Organisation for Animal Health (OIE), from the onset of COVID-19 pandemic, promoted One Health in global and national responses. The OIE accentuated the role of the veterinary profession due to testing capacity of animal health laboratories and expertise. Veterinary Faculty Sarajevo through its Veterinary Institute participates in the national veterinary service with diagnostic and advisory roles. It has proactively enhanced the scope and quality of laboratories, including strengthening the interdisciplinarity and internationality. Development achieved through earlier pandemic threats resulted in having laboratory and technical facilities for molecular SARS-CoV-2 detection in the wake of the unveiling COVID-19 pandemic (early 2020). From confirmation of the first COVID-19 cases in Bosnia and Herzegovina (BiH), our staff participated in crisis response teams and, so far, held over sixty media addresses promoting public awareness and science based information. Our laboratories were included in the official detection system and were the first to sequence SARS-CoV-2, then to establish the Alpha COVID-19 variant in BiH human samples and to substantiate one-way virus transmission from humans to pets. The aim of this paper is to describe our activities as a participant in the response to the COVID-19 pandemic, alongside faced challenges and gained experiences.
Essential oils as natural additives in dry-fermented sausages
Authors: Sojic B , Tomovic V , Jokanovic M , Pavlic B 
Published: November 2021

Abstract
The usage of food additives is one of the key methods for inhibiting microorganisms’ growth and delaying oxidative changes in dry-fermented sausages (DFS). However, they have numerous negative health effects, so the novel meat industry is oriented towards different natural alternatives while focusing on plant extracts, including essential oils (EOs). EOs are interesting since they are generally recognized as safe (marked as GRAS) and have a broad acceptance from the consumers. Their activity depends on numerous parameters including the method of extraction, concentrations and possible synergistic effects of their bioactive compounds. Various conventional (hydrodistillation and organic solvent extraction) and novel (microwave-assisted, ultrasound-assisted and supercritical fluid extraction) extraction techniques are being applied for EO recovery, and optimization of these process is an essential step towards cost-effective production of high-quality extracts. Generally, it can be concluded that EOs are added into DFS to delay or prevent lipid oxidation, retard microorganisms’ growth, improve colour stability and extend the shelf-life.
Polish meat products - tradition and modernity
Authors: Szafrańska J O , Sołowiej B G 
Published: November 2021

Abstract
The production and promotion of high-quality traditional food are playing an important role in the European Union. One of the main indications of the production quality is the awarding of signs confirming the quality of the traditional products. Meat and meat products play an important role in preserving the tradition. They are produced according to traditional recipes, passed down from generation to generation, and their preparation uses products typical of the region, from local crops and breeding. Thanks to this, they gain specific taste values, unheard of in other parts of the country.
Artificial neural network prediction of microbiological quality of beef minced meat processed for fast-food meals
Authors: Ranitovic Aleksandra , Pezo Lato , Sovljanski Olja , Tomic Ana , Cvetkovic Dragoljub , Markov Sinisa 
Published: November 2021

Abstract
In this study, the microbiological quality of 72 minced beef meat samples collected during six months from a local butcher was defined after laboratory analysis and developing advanced mathematical models. This new simultaneous approach provided adequate precision for the prediction of the microbiological profile of minced beef meat as one of the easily spoiled products with a short shelf life. For the first time, an artificial network model was developed to predict the microbiological profile of beef minced meat in a fast-food restaurant according to meat and storage temperatures, butcher identification, and work shift. A concurrent statistical study of practical analysis and the developing mathematical models provided adequate precision for the prediction of the microbiological profile of minced beef meat. The developed ANN provided a good prediction of the microbiological profile of beef minced meat with an overall R2 of 0.867 during the training cycle.
Culinary preparation and processing of meat with wooden breast myopathy
Authors: Starcevic M , Boskovic S , Vujadinovic D , Rajcic A , Branković Lazic I , Baltic B , Baltic M Z 
Published: November 2021

Abstract
Recently, poultry meat production and consumption has become increased worldwide. Decades of intensive selection in poultry breeding resulted in fast-growing broilers, improved food conversion, low production costs, and high yield of breast meat, as the most valuable part of the carcass. Some side-effects of intensive production and rapid growth of broilers include the appearance of myopathies in breast muscle. Increasing attention has been paid to the defect known as "wooden breast" (WB) due its incidence and severity of anomaly. WB is characterized by the hardness and pale colour of the fillet. These changes lower the consumer acceptance of the meat, and a pronounced WB is unsuitable for culinary and industrial processing. Different procedures can be used to tenderize the meat and include physical and chemical procedures, often combined in industry. Physical procedures comprise the application of heating, mechanical force, ultrasound, electric stimulation, hydrodynamic shock wave-pressure technology, high pressure processing, and pulsed electric field. Chemical procedures include marinating, exposure to the endogenous enzymes, and the use of exoenzymes. In the future, it is necessary to develop optimal tenderizing techniques or combinations of different tenderizing techniques to achieve better sensory quality and improved nutritional value of WB.
Development and validation of modified QuEChERS methods for the analysis of fipronil and its metabolites in chicken meat
Authors: Tasic Aleksandra , Nesic Ksenija , Pavlovic Marija , Radojicic Djordje 
Published: November 2021

Abstract
A sensitive method for the precisely and accurate determining the presents of fipronil and its metabolites in chicken meat was developed and validated using a modified quick, easy, cheap, effective, rugged and safe approach coupled with gas chromatography-mass spectrometry analysis. The solvent acetonitrile was used for the extraction of the samples with the salt phases composed of sodium chloride and magnesium sulphate, and then in the second phase used C18 and anhydrous magnesium sulphate. The linearity of the analytical response across the studied range of concentrations (0.005-0.050 mg kg-1) was excellent, obtaining correlation coefficients higher than 0.99. The average recoveries of the pesticide ranged from 75 to 106% for fortification levels of 0.005, 0.01 and 0.05 mg kg-1. The precision values associated with the analytical method, expressed as RSD values, were less than 11.15%. Matrix-matched solutions were also prepared by serially diluting the intermediate solution with blank chicken meat sample extracts containing none of the tested analytes to perform matrix-matched calibration with the same concentrations as in the solvent. The validated method was used to analyse the target compounds in 30 real samples imported from European countries. The present of fipronil-desulfinyl metabolite was confirmed in four samples.
Attitudes and beliefs of Eastern European meat consumers–a review
Authors: Tomasevic I , Solowiej BG , Djordjevic V , Vujadinovic D , Djekic I 
Published: November 2021

Abstract
Eastern European consumers are traditional meat eaters who are still not looking forward in order to substitute their traditional meat-based dishes with meat analogues or their substitutes. In general, vegetarianism is in its infancy if we do not take into account Lenten fasting, the period of the year when in Orthodox countries of Eastern Europe one can find food not containing meat, dairy and eggs, widely available. Chicken meat is the most frequently consumed type of meat, and it is preferred because it is easy to prepare. Eastern European meat consumers believe that meat from castrated pigs is of better quality, and one third of them is indifferent towards animal welfare issues. The highest proportion of Eastern European consumers (42.9%) believes that game meat has many health benefits, is rich in proteins and is more organic than other types of meat. However, two thirds of Eastern European consumers eat game meat less than once a year. Differences in attitudes and beliefs of Eastern European meat consumers compared to their Western European equivalents are evident.
Mercury in female cattle livers and kidneys from Vojvodina, northern Serbia
Authors: Tomovic V , Jokanovic M , Tomovic M , Sojic B , Lazovic M , Vasiljevic I , Skaljac S , Martinovic A , Vujadinovic D , Vukic M 
Published: November 2021

AbstractConcentrations of mercury (Hg) were analysed in livers (n = 26) and kidneys (n = 26) of female cattle (412–2502 days old) from farms for milk production in the area of Vojvodina. Concentration of Hg was analysed by ICP-OES, after digestion by microwave. The Hg concentrations in the livers and kidneys ranged from below detection limits (LOD < 0.006 mg/kg) to 0.206 mg/kg wet weight and from below detection limits (LOD < 0.006 mg/kg) to 0.018 mg/kg wet weight, respectively.
Organic agriculture – importance and development
Authors: Veskovic Moracanin Slavica , Djukic Dragutin , Saponjić Milinko , Ostojic Zoran 
Published: November 2021

Abstract
Agriculture, as the most important strategic industry, is tasked with providing sufficient quantities of quality and safe food. Intensive and often excessive, uncontrolled, and unskilled use of the means for protection and nutrition of plants, as well as means for the prevention or treatment of animals, are carried out to increase yields in conventional production. This approach in food production has contributed to the increasingly common endangerment of the health of plants, animals and humans, as well as significant environmental endangerment. Unlike conventional production, organic food production is now increasingly attracting interest from modern consumers. However, organic agriculture involves not only producing without artificial fertilizers and other agrochemicals, but without antibiotics and hormones too. It is more of a holistic production system that functions as a sustainable unit, and unites interconnected and conditioned actors: plants, animals, microorganisms, insects, organic and mineral soil matter, and humans. In Serbia, organic agriculture has been developing for the last thirty years. However, the intensive development of organic agriculture has only happened in the last decade, with plant organic production being more developed than animal organic production.
Effects of using chia (Salvia hispanica L.) mucilage and different cooking procedures on quality parameters of beef patties
Authors: Yüncü Ö , Kavuşan H S , Serdaroğlu M 
Published: November 2021

Abstract
This study was carried out to investigate the effects of chia (Salvia hispanica L.) mucilage (CM) as a fat replacer in grilled or pan-fried beef patties. For this purpose, beef fat was replaced by CM at levels of 0, 25, 50, and 75%. The use of CM and cooking method affected cooking-related parameters. Cooking yield was lower in pan-fried patties, while the addition CM increased the cooking yields. Moisture retention, shrinkage, changes in diameter, and thickness of grilled patties were improved compared to the pan-fried samples. The addition of CM increased moisture retention, while shrinkage values decreased. Results of our investigation revealed that CM retarded oxidative changes in pan-fried patties. Textural parameters and sensory properties of samples were not negatively affected by the addition of CM.
Experimental investigation on cladding with metal cored wire using GMAW process and parametric optimization
Authors: Kaushik Ashish , Singh Vivek , Choudhury Bishub , Ashutosh Som , Chandrasekaran M 
Published: November 2021

Abstract
Cladding is widely used in manufacturing industries for the production of pressure vessel by depositing thick layer of filler material for providing corrosion resistant-surface. The use of metal cored wire in gas metal arc welding (GMAW) process is popular due to its higher deposition rate and productivity. This work investigates the effect of process parameters on the deposition of cladding layer with ER 309L metal core wire (as filler material) on a corrosion resistant material (IS 2062). The welding parameters viz., wire feed rate (WFR), voltage (V), welding speed (S) and nozzle to plate distance (NTD) are employed as process parameters while penetration (P), bead width (W), reinforcement (R), weld penetration shape factor (WPSF) and weld reinforcement form factor (WRFF) as welding responses. The predictive model developed for P, W, R, WPSF, and WRFF using the response surface methodology (RSM) approach is found adequate at 95% confidence interval. The validation results for the developed model results in a model accuracy (MA) of 92.82%, 96.34%, 91.47% 88.98% and 87.75% for model P, W, R, WPSF, and WRFF respectively and it shows higher predictability and accuracy. The process parameters are optimized simultaneously with integrated optimization approach using RSM with Jaya algorithm and obtain optimal solution in less than 20 number of iterations. The minimum fitness value obtained as 1.3008 at an optimal parameter setting of WFR = 12 m min−1, V = 26 V, S = 280 mm min−1, NTD = 10 mm. The validation result at the optimal parameter setting results in an improvement of 6.45%, 11.29%, 13.58%, 16.07%, 15.38% is noted for P, W, R, WPSF, and WRFF respectively.
Optimization of photovoltaic conversion performance of a TiO2 based dye sensitized solar cells (DSSCs)
Authors: Kumar Deepak , Kuchhal Piyush , Parmar Kanakpal Singh 
Published: November 2021

Abstract
Combined theoretical and experimental investigations are carried out to achieve an optimum photovoltaic (PV) conversion performance (η) of a DSSC. All theoretical studies are done in tiberCAD software, wherein simulated parameters are calibrated and correlated with the measured experimental parameters of a DSSC fabricated using nearly spherical shape nanosize TiO2 working electrode. For two types of dye molecules, theoretically optimized electrode’s thicknesses were 6 μm (η ∼ 6.45%) and 18 μm (η ∼ 7.51%) for DB and LEG4 dyes, respectively. Relatively a better short-circuit photocurrent density (JSC) was found for a LEG4 dye although it had a lower light absorbance compared to a DB dye. The theoretical investigation revealed that charge recombination of a DB dye is 7 times higher than that of a LEG4 dye, and this high recombination becomes one of the most critical factors affecting the overall incident photon to current conversion efficiency.
Computational behavioral models in public goods games with migration between groups
Authors: Tomassini Marco , Antonioni Alberto 
Published: November 2021

Abstract
In this study we have simulated numerically two models of linear public goods games where players are equally distributed among a given number of groups. Agents play in their group by using two simple sets of rules, called ‘blind’ and ‘rational’ model, respectively, that are inspired by the observed behavior of human participants in laboratory experiments. In addition, unsatisfied agents have the option of leaving their group and migrating to a new random one through probabilistic choices. Stochasticity, and the introduction of two types of players in the blind model, help simulate the heterogeneous behavior that is often observed in experimental work. Our numerical simulations of the corresponding dynamical systems show that being able to leave a group when unsatisfied favors contribution and avoids free-riding to a good extent in a range of the enhancement factor where defection would prevail without migration. Our numerical simulation presents results that are qualitatively in line with known experimental data when human agents are given the same kind of information about themselves and the other players in the group. This is usually not the case with customary mathematical models based on replicator dynamics or stochastic approaches. As a consequence, models like the ones described here may be useful for understanding experimental results and also for designing new experiments by first running cheap computational simulations instead of doing costly preliminary laboratory work. The downside is that models and their simulation tend to be less general than standard mathematical approaches.
Complex systems are always correlated but rarely information processing
Authors: Wiesner Karoline , Ladyman James 
Published: November 2021

Abstract
‘Complex systems are information processors’ is a statement that is frequently made. Here we argue for the distinction between information processing—in the sense of encoding and transmitting a symbolic representation—and the formation of correlations (pattern formation/self-organisation). The study of both uses tools from information theory, but the purpose is very different in each case: explaining the mechanisms and understanding the purpose or function in the first case, versus data analysis and correlation extraction in the latter. We give examples of both and discuss some open questions. The distinction helps focus research efforts on the relevant questions in each case.
Calf circumference refines sarcopenia in correlating with mortality risk
Authors: Wu Shou-En , Chen Wei-Liang 
Published: November 2021

Abstract

Background
Recommendations in current guidelines on the use of calf circumference (CC) as a diagnostic measure in sarcopenia is conflicting. In this study, we incorporated CC into conventional models of sarcopenia and compared their predictive scores on mortality.

Objective
To clarify the predictive capacity of CC-added models of sarcopenia on and establish the correlation of CC with mortality risk.

Design, Setting and Subjects
From the National Health and Nutrition Examination Survey 1999–2002, 2,532 participants aged 50–85 and comprising 51.7% male were included.

Methods
Our definitions contained four sarcopenic components, low CC (C), low muscle strength (S), low muscle mass (M) and low gait speed (G). Cox proportional hazard models and the receiver-operator characteristic curves for all-cause, cardiovascular (CV) and cancer mortality were conducted to compare the different sarcopenia definitions.

Results
For all-cause mortality, the hazard ratio (HR) of C + S + M + G was 15.062, which was substantially higher than the conventional definition S + M + G (HR = 6.433). Other CC-added definitions such as C + M (HR = 2.260), C + G (HR = 4.978), C + S + M (HR = 5.761) also revealed higher HR than their without-CC counterparts. Similar patterns were observed in CV mortality, for instance, HR of C + S + M + G was 31.812 comparing to the conventional definition S + M + G (HR = 18.434). Concerning accuracy in predicting mortality, the area under the curve (AUC) of CC + S + G + M (AUC = 0.702) and C + S + G (AUC = 0.708) were higher than the conventional definition S + G + M (AUC = 0.697). A significant correlation was found between CC and each of the three conventional components of sarcopenia.

Conclusions
CC-added definitions of sarcopenia correlated with higher all-cause and CV mortality risks. CC is potentially a simple but valuable screening tool for sarcopenia that could improve diagnostic accuracy when used with other parameters.
Accurate protein function prediction via graph attention networks with predicted structure information
Authors: Lai Boqiao , Xu Jinbo 
Published: November 2021

AbstractExperimental protein function annotation does not scale with the fast-growing sequence databases. Only a tiny fraction (&lt;0.1%) of protein sequences has experimentally determined functional annotations. Computational methods may predict protein function very quickly, but their accuracy is not very satisfactory. Based upon recent breakthroughs in protein structure prediction and protein language models, we develop GAT-GO, a graph attention network (GAT) method that may substantially improve protein function prediction by leveraging predicted structure information and protein sequence embedding. Our experimental results show that GAT-GO greatly outperforms the latest sequence- and structure-based deep learning methods. On the PDB-mmseqs testset where the train and test proteins share &lt;15% sequence identity, our GAT-GO yields Fmax (maximum F-score) 0.508, 0.416, 0.501, and area under the precision-recall curve (AUPRC) 0.427, 0.253, 0.411 for the MFO, BPO, CCO ontology domains, respectively, much better than the homology-based method BLAST (Fmax 0.117, 0.121, 0.207 and AUPRC 0.120, 0.120, 0.163) that does not use any structure information. On the PDB-cdhit testset where the training and test proteins are more similar, although using predicted structure information, our GAT-GO obtains Fmax 0.637, 0.501, 0.542 for the MFO, BPO, CCO ontology domains, respectively, and AUPRC 0.662, 0.384, 0.481, significantly exceeding the just-published method DeepFRI that uses experimental structures, which has Fmax 0.542, 0.425, 0.424 and AUPRC only 0.313, 0.159, 0.193.