bluuebunny/crossref_metadata_2025_split huggingface dataset:
Enhanced surface urban heat islands due to divergent urban-rural greening trends
Authors: Chen Chi , Li Dan , Keenan Trevor F 
Published: November 2021

Abstract
Satellite observations show that the surface urban heat island intensity (SUHII) has been increasing over the last two decades. This is often accompanied by an increased urban-rural contrast of vegetation greenness. However, the contribution of uneven vegetation trends in urban and rural areas to the trend of SUHII is unclear, due to the confounding effects of climate change and changes in man-made infrastructures and anthropogenic heat sources. Here we use a data-model fusion approach to quantify such contributions during the peak growing season. We show that the LAIdif (the urban-rural difference of leaf area index) is increasing (P< 0.05) in 189 of the selected 228 global megacities. The increasing trend of LAIdif from 2000 to 2019 accounts for about one quarter of the trend in satellite-derived SUHII, and the impact is particularly evident in places with rapid urbanization and rural cropland intensification. The marginal sensitivity of SUHII to LAIdif is the strongest in hot-humid megacities surrounded by croplands and in hot-dry megacities surrounded by mixed woody and herbaceous vegetation. Our study highlights the role of long-term vegetation trends in modulating the trends of urban-rural temperature differences.
Effects of composition and storage duration of mechanically deboned poultry meat on sensory properties of frankfurters
Authors: Alagic D , Dzevdetbegovic M , Operta S , Clanjak-Kudra E , Smajlovic M , Seric-Haracic S , Smajlovic A , Magoda A 
Published: November 2021

Abstract
This research aimed to study the influence of differences in the composition and storage length of mechanically deboned poultry meat (MDPM) on the sensory properties of frankfurters. Three variants of frankfurters were produced from three respective alternatives of MDPM that differed solely in proportions of meat from broiler backs and necks. Similarly, a commercially available and freshly produced MDPM of unknown composition was used as the control. All the four variants of MDPM were stored at -18 °C for 1, 45 and 90 days. Sensory profiling of the frankfurters was performed by 8 panellists using a quantitative-descriptive analysis (QDA). Two-factorial ANOVA and principal component analysis (PCA) of the sensory evaluation results revealed significant (p < 0.05) effects of the storage time of the MDPM variants on sensory characteristics of the frankfurters, regardless of their composition.
The radioactivity parameters in the food chain - legislation, control and critical points
Authors: Andric Velibor , Gajic-Kvascev Maja 
Published: November 2021

Abstract
Radioactivity, whether natural or artificial, today constitutes a significant segment in the process of protecting human and animal health. Natural radioactivity is an integral part of our ecological system, so it has long been present in the food we eat. However, intensive industrial processes in some areas have disturbed the natural ecological balance and thus introduced into the environment natural radionuclides in quantities that can affect the quality of human life and the state of the environment. On the other hand, artificial radionuclides reach the environment only in the case of accident situations in nuclear facilities. In the nuclear era so far, two accidents, Chernobyl in 1986 and Fukushima in 2011, affected the environment globally with the significant impact. Consequently, a system of monitoring radioactivity in the environment was introduced, which includes foodstuffs as well as animal feed. The paper describes the sources of radioactive contamination and the most critical raw materials and products in the human and animal food chain, as well as a critical review of current legislation.
Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine
Authors: Baltic Branislav M. , Lazic Ivana Brankovic , Mrdovic Boris , Djordjevic Vesna , Markovic Radmila , Mitrovic Radmila , Janjic Jelena 
Published: November 2021

Abstract
The aim of this study was to determine relationships between final mass of broilers and the histomorphological properties of individual segments of the gastrointestinal tract. This is confirmed by the obtained results, which indicate a strong and significant correlation between compared parameters. A strong significant (p<0.05) correlation (r=0.866) was found between the broiler final weight and the duodenal villus length, and between the broiler final weight and the caecal villus length (r=0.918). Correlation between the broiler final weight and the duodenal villus width (r=0.841), as well the caecal villi width (r=0.918) was strongly significant (p<0.05). Between the crypt depths in caecum correlation was medium and significant (r=0.701, p<0.05). It was determined that between the broiler final weights and the ratio of villus length and crypt depth there is a significant medium correlation (r = 0.736, p<0.05). A strong (r = 0.924) significant (p <0.05) correlation was found between the broiler final weight and the ratio of villus length and caecal crypt depth. Between final mass of broilers and other histomorphological properties of individual segments of intestine there was no significant correlation.
The effect of Spirulina inclusion in broiler feed on meat quality: recent trends in sustainable production
Authors: Boskovic Cabrol M , Glisic M , Almeida A M , M Z Baltic Ž. M. , Raymundo A , Lordelo M M 
Published: November 2021

Abstract
This review covers the current situation of the use of Spirulina in poultry diets and discusses its benefits and challenges with particular emphasis on the effect of Spirulina supplementation on production performances and meat quality. Feed enriched with Spirulina influences broilers’ health by improving their immune response and gut function and increasing PUFA and pigment content in the meat. However, despite numerous studies, the effect of Spirulina on broiler performance remains unclear.
Examination of the influence of conjugated linoleic acid in broiler nutrition on the economic efficiency of fattening
Authors: Brankovic Lazic I , Markovic R , Baltic B , Raseta M , Baltic T , Djordjevic V , Katanic N 
Published: November 2021

Abstract
The aim of this study was to examine the influence of the use of CLA (2%), from days 1, 11 or 22 of fattening, on selected production results (broiler weight after each fattening phase including at the end of fattening, viability, average daily gain and feed conversion) on the efficiency of fattening during the whole fattening period (42 days). The obtained production results were used to calculate the European production efficiency factor (EPEF) and the European broiler index (EBI) values for each fattening phase as well as for the whole fattening. The results obtained indicate that, in the later stages of fattening, the use of CLA during the whole fattening period is economically more justified than the non-CLA diets used for control broilers. With the use of CLA throughout the whole fattening, the EPEF and EBI values are consistent with these values calculated for the Cobb 500 standard. In addition to economic justification, the use of CLA also has human nutritional significance, since the broiler meat is enriched with CLA and has a more favourable n-6/n-3 fatty acid ratio.
Textural properties of extruded snack products formulated with deboned poultry meat and brewer’s spent grain
Authors: Delic J , Ikonic P , Jokanovic M , Banjac V , Peulic T , Ikonic B , Vidosavljevic S , Stojkov V 
Published: November 2021

Abstract
The incorporation of protein- and fibre-rich ingredients into starch-based extruded snacks is of interest for obtaining healthy products. However, development of this type of product has been limited, since protein and dietary fibre have negative effect on textural properties of extruded snacks. In the present study, response surface methodology was used in order to evaluate the effect of different ratios of mechanically deboned poultry meat (MDPM) and brewer’s spent grain (BSG), as well as screw speeds, on hardness, firmness and crispiness of the extrudates produced. Regression analysis showed that BSG and screw speed had significant effects on all textural parameters, while MDPM had a significant effect only on the crispiness of snack products.
Use of engineering tools in modelling first bite–case study with grilled pork meat
Authors: Djekic Rastko , Ilic Jovan , Tomasevic Igor , Djekic Ilija 
Published: November 2021

Abstract
This study provides an engineering approach in modelling the first bite. Based on the mechanical properties of grilled pork meat obtained by applying compression and Warner Bratzler tests and using the Finite element method, a 3D model of cubic pieces has been created. It was then used for simulating the first bite of pork meat grilled at two temperatures and three positions of the jaws. Stress distribution during impact of upper and lower jaw shows growth of internal stress in the direction of jaw movement, leading to crack development and breaking of meat.
The path from protein profiling to biomarkers: The potential of proteomics and data integration in beef quality research
Authors: Gagaoua Mohammed 
Published: November 2021

Abstract
This study aimed to provide an overview of the strategy of meat quality biomarkers identification from protein profiling to the establishment of putative protein biomarkers with a focus on beef tenderness and colour traits. Further, the current knowledge gained by data-integration, also known as integromics, of published meat proteomics studies during the last decade is briefly discussed in terms of the current list of protein candidate biomarkers revealed using different proteomics platforms and evaluated by proteomics-based approaches. The main biochemical pathways underlying the determination of tenderness and colour traits as important beef eating qualities revealed by bioinformatics analyses such as Gene Ontology annotations, pathway and process enrichments are further considered. This paper also addresses the potential of integromics and data-mining, in the era of big data and data analytics, to broaden our knowledge on the biochemical mechanisms underlying the conversion of muscle into meat and the consequences on beef sensory quality traits (tenderness and colour). Finally, the emerging interest of using such gathered and shortlisted protein biomarkers for first validation and then early post-mortem prediction of the potential quality of beef carcasses is highlighted.
Cellulose hydrocolloids in meat products: current status and challenges in developing functional food
Authors: Glisic Milica , Boskovic Cabrol Marija , Baltić Milan Z. , Maksimovic Zoran 
Published: November 2021

Abstract
Due to the growing health problems associated with the increased intake of saturated and trans fats, and the unbalanced n-6/n-3 ratio in the diet, in recent years numerous studies have focused on finding adequate substitutes for fat in meat products, while the meat industry made additional efforts to implement the obtained formulations (oleogels) in the standard production processes. Insoluble cellulose fibre in the form of microcrystalline cellulose has proven to be a promising ingredient in reduced fat, fibre-enriched functional food development, since it has been safely used as a food additive for many years with a known beneficial effect on human health. This review will discuss the recent advances of MCC application associated with alternative cellulose sources and processing technology, functional physico-chemical properties and potential as organogelator in fat mimetics. Finally, recently published data concerning its practical application in meat products as fat or starch substitutes will be presented.
Occurrence of Escherichia coli in mussels (Mytilus galloprovincialis) from farms in Boka Kotorska Bay, Southern Adriatic Sea
Authors: Grkovic N , Djuric S , Sindjic M , Velebit B , Suvajdzic B , Dimitrijevic M 
Published: November 2021

Abstract
This study reports the occurrence of Escherichia coli in 243 mussel samples collected along the Boka Kotorska Bay (six harvesting areas), which is located in the Southern Adriatic Sea. Bivalve molluscs can concentrate contaminants from their water environment, so because of that, determination of E. coli levels is an important parameter for microbial pollution assessment in the investigated areas. The number of E. coli ranged between <18 MPN/100 g to 16 x 103 MPN/100 g of mussel soft tissues. In 243 bivalve mollusc samples, analysed during the period 2018-2019, 68.3% of them had low contamination levels, i.e. ≤ 230 MPN E. coli/100 g; 31.3% had between 230 and 4600 MPN E. coli/100 g, and 0.4% had > 4600 MPN E. coli/100 g. Statistical analysis of the number of E. coli in mussels established that the mussel farm vl. Duško Vlahović (M5) had the highest mean E. coli levels (949.00 ± 2541 MPN E. coli/100 g), while the lowest mean level was recorded in Boka mussels (M1) (149.20 ± 258.80 MPN E. coli/100 g). Boka Kotorska bay is classified as a Class B mussel production area because it has 32.9% of samples with E. coli MPN values between the 20-230 MPN/100g.
Quality standardization and certification of traditional food products
Authors: Ikonic P , Peulic T , Delic J , Novakovic A , Dapcevic-Hadnadjev T , Skrobot D 
Published: November 2021

Abstract
The results presented in this study were obtained during the implementation of the Interreg-IPA CBC project Traditional and Standard Quality - TASQ (HUSRB/1602/41/0146). The main goal of this project was quality standardization and certification of traditional food products in order to expand their market presence within the Serbia and Hungary cross-border region, using innovative processing and marketing techniques. In order to achieve that, the TASQ quality assurance system was developed, and the common certification mark Q was registered by Intellectual Property Office (IPO) in both cooperating countries. Numerous traditional food products were collected and analysed for nutritional and sensory quality as well as for safety. In total, 158 products across nine groups of traditional foodstuffs (meat products, dairy products, honey, vegetable oils, processed fruits and vegetables, juices/beverages, pasta and baker’s wares, confectionery, spices and teas) were certified with gold, silver or green Q mark, representing the quality level. A new internet platform (www.tasq.rs) was developed with the purpose to help traditional food producers to promote and sell their products on a wider market. The assigned trademark is clearly indicated for each certified product within the producers’ profiles on TASQ internet platform, and represents a guarantee of product quality intended to raise customer confidence.
How do we eat meat–the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs
Authors: Ilic J , Van Den Berg M , Oosterlinck F 
Published: November 2021

AbstractThis study provides an overview of over 50 publications exploring the consumers’ motives for choosing meat analogs over real meat, how they perceive them, and what can be learned from meat structure, mechanics, oral processing, and dynamic sensory analysis for meat analog design. Meat analogs’ sensory perception is their main lack, while ethics, health, and environmental statements might be used to boost their promotion. Methods for meat structure and mechanics’ analysis are well established and translated (to some degree) to meat analog’s quality analysis. However, limited information is present concerning meat and meat analogs’ oral processing and dynamic perception, which can be seen as a chance for future research and improvement.
Cleaning efficiency of feed production lines after production of feedstuffs with coccidiostats
Authors: Jankovic S , Radicevic T , Stefanovic S , Tankovic S , Djinovic-Stojanovic J , Spiric D , Nikolic D 
Published: November 2021

Abstract
Intensive broiler production implies regular use of coccidiostats approved as feed additives. However, due to their chemical properties, coccidiostats can stay behind in the production line, and consequently, unavoidable cross-contamination of non-medicated feedstuffs can result in the exposure of non-target animal species and in the potential for coccidiostat residues in foods, such as chicken meat and eggs, derived from these species. In this way, coccidiostats enter the human food chain and can pose a health problem. The aim of this study was to determine the success of line cleaning after the application of salinomycin and maduramicin in feed. We tested the cleaning matrix (wheat groats) in order to demonstrate how many cleaning replicates are needed to safely produce coccidiostat-free feedstuffs. After the application of salinomycin, it is recommended that, for safety reasons, the line be cleaned with at least five batches of wheat groats of 480 kg each. In the case of maduramicin, it is recommended the line be cleaned with a minimum of eight batches, considering the relatively low permissible level of maduramicin as a contaminant in medication-free feed.
Food allergens–food safety hazard
Authors: Jankovic V V , Velebit B M , Lakicevic B Z , Mitrovic R R , Milojevic L Z 
Published: November 2021

Abstract
Food allergy is a life-threatening chronic condition that substantially impairs quality of life. It constitutes a significant public health problem that affects children and adults and is a considerable burden on health, medical systems and emerging economies. Food allergy is defined as an adverse health effect arising from a specific immune-mediated response that occurs reproducibly on oral exposure to a given food and which can be mediated by food-specific IgE antibodies, by cellular mechanisms or by both. Appropriately managing food allergies has become an issue for the food industry because of the rising number of individuals with food allergies. Current initiatives to support consumers at risk include a recognised standard for manufacturers seeking to eliminate an allergen from their production, and the integration of food allergy into training for food business operators.
Food contact surfaces and food handler’s hygiene in one Serbian retail chain–estimation and trend
Authors: Jovanovic J , Nikolic A , Brankovic Lazic I , Mrdovic B , Raseta M , Lilic S , Geric T 
Published: November 2021

Abstract
This research aimed to investigate the efficiency of sanitary procedures (cleaning, washing, disinfection) applied on food contact surfaces and food handlers’ hands in one retail chain in Serbia. For that reason, a total of 364 swabs of food contact surfaces and 86 food handlers’ hand swabs were investigated for microbiological parameters of process hygiene. The results showed that 15.66% (57 of 365) swabs of food contact surfaces, and 5.81% (5 of 86) swabs from the food handlers’ hands, failed to meet the criteria laid down in the self-control plans of the food business operators. Therefore, continuous training of employees on the proper application of sanitation procedures is essential for efficient GHP and HACCP.
Review of testing for foreign horse and pig DNA in meats in Croatia
Authors: Kovacek Ivancica , Mlinar Zdenko , Bogdan Vesna 
Published: November 2021

Abstract
Several years after the food industry scandal when horsemeat was found in products sold in Europe as beef products in 2013, Croatia began testing food for the presence of foreign protein. For the time being, these tests are not part of routine monitoring, but the result of examining the situation on the market in the city of Zagreb. Namely, in recent years, central Croatia has been trying to establish itself as a tourist destination, and Zagreb hosted hundreds of thousands of tourists from all over the world before the COVID-19 pandemic. The eating habits of the various groups that came to Zagreb were different, and the larger hotel chains recognized the seriousness of the services and sought help to ensure that the food offered was consistent with their declarations and would not conflict with religious requirements. One of these requirements was the testing for foreign proteins such as horse and pork in foods where they were not declared. Although horse and pork are safe for human consumption, they are not part of the eating habits in all countries. The Dr. Andrija Štampar Teaching Institute for Public Health introduced methods for detection of horse and pig DNA in food samples.
Stress survival islets contribute to clonal and serotype-specific differences in L. monocytogenes
Authors: Lakicevic B , De Biase D , Velebit B , Mitrovic R , Jankovic V , Milojevic L , Ruppitsch W 
Published: November 2021

Abstract

Listeria monocytogenes is an important opportunistic foodborne pathogen causing listeriosis, an often fatal infection leading to meningitis, sepsis, or infection of the fetus and abortion in susceptible individuals. Diverse ready-to-eat food (RTE) like dairy, meat, fish, vegetables, and complex foods are often linked with listeriosis outbreaks. L. monocytogenes is capable of surviving in stressful environmental conditions and grow in refrigerated foods. Regarding stress-related genes, SSI-1 contributes to the survival of cells under suboptimal conditions, such as high salt content and acidic environment. At the same time, SSI-2 is responsible for persistence under alkaline and oxidative stresses.
Detection and quantification of hepatitis E virus genome in pig liver samples originating from Serbian retail establishments
Authors: Milojevic L , Velebit B , Dimitrijevic M , Djordjevic V , Jankovic V , Grkovic N , Nikolic A 
Published: November 2021

Abstract
Hepatitis E is considered an emerging human viral disease with a zoonotic nature, and domestic and wild pigs are the main reservoirs of hepatitis E virus (HEV) among animals. Pork liver is the target tissue of this virus. This study aimed to investigate the presence of HEV in commercial pig liver samples. Sixty samples were collected during one year from different retail outlets in Serbia. Furthermore, the collected samples were separated by four seasons, and every season included three months. The presence of HEV in the livers was examined by molecular analysis using RT-qPCR. The overall prevalence of the virus in analysed pig livers was 5%. HEV was detected in three livers, two in the first season and one in the second, while in the third and fourth season, no positive livers were detected. However, there were no statistically significant differences between the surveyed seasons. HEV was quantified in positive livers. Among positive livers, HEV concentrations ranged between 8×101 and 1.9×104 genome copies of the virus per gram. The presence of HEV in commercial pig livers indicates a potential risk for consumers. Appropriate heat treatment of meals during preparation is essential to eliminate the potential risk of developing the illness.