bluuebunny/crossref_metadata_2025_split huggingface dataset:
Challenges in analyzing polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs) and dioxin-like polychlorinated biphenyls (dl-PCBs) in food and feed in the light of the considerable tolerable weekly intake reduction proposed by EFSA in 2018
Authors: Stefanovic S , Jovanovic J , Jelusic V 
Published: October 2019

Abstract
In November 2018, EFSA published a major risk assessment on the presence of dioxins and dioxin-like polychlorinated biphenyls in feed and food, proposing updated tolerable weekly intake of 2 pg/kg b.w./week, which is a 7-fold decrease over the previous value. This will inevitably result in lowering maximum levels and action levels in food and feed. This paper reflects on the possible consequences of such changes in respect to analytical capabilities in general, and the effort required to ensure suitable performance of the presently available analytical methods. Considerations related to both instrumental and sample preparation aspects are presented, taking into account specific EU legislation in the area of analytical requirements and quality control of analytical methods for dioxins and dioxin-like polychlorinated biphenyls. From the current perspective, it is obvious that any linear decrease of maximum levels and action levels is not feasible and would inevitably require some degree of mitigation of quality control requirements, at least for some food matrices that already have low maximum levels. A sustainable response to tolerable weekly intake decrease will most likely be the combination of gradual decrease of regulatory limits where achievable, inevitable technical progress in analytical instrumentation and adjustment of sample preparation techniques.
The lack of virus control in oysters could lead to a norovirus outbreak
Authors: Skoko I , Lojkic I , Komparak S , Silic B , Vidic Z , Katic S , Brnic D , Listes E 
Published: October 2019

Abstract
Norovirus, a genus in the family Caliciviridae, is a leading cause of viral gastroenteritis in humans and responsible for many outbreaks worldwide. Filter-feeding shellfish are important vehicles for transmission of foodborne pathogens, including enteric viruses such as norovirus, when grown in sewage-polluted water. In this study, we investigated a norovirus outbreak linked with consumption of oysters and mussels. In January 2019, a gastroenteritis outbreak was identified involving eight patients with symptoms of gastroenteritis. Norovirus was diagnosed in stool samples using immunochromatographic test RIDA® QUICK Norovirus, and confirmed with real-time PCR. Of four shellfish (oysters, mussels) samples analyzed using real-time PCR, three were norovirus GI-positive and GIIpositive, while one sample was only GII-positive. Six stool samples were collected, two of which were norovirus GI-positive and GII-positive, while three were GII-positive only. Following phylogenetic characterization of the human stool viruses, five out of eight belonged to the GII.6 cluster. Shellfish collected during this outbreak investigation contained the same GII.6 sequence. This is the first norovirus outbreak connected with shellfish consumption in Croatia. Understanding the transmission routes and vehicles of norovirus outbreaks is of great public health importance, and these results imply the co-circulation of GII.6 norovirus in people and oysters in Croatia.
The feasibility of pulsed light processing in the meat industry
Authors: Tomasevic I , Djekic I , Novaković S , Barba F , Lorenzo J M 
Published: October 2019

Abstract
Today, the increasing demand for minimally processed foods that are nutritious, sensorially acceptable, and free from microbial, chemical and physical hazards, challenges research and development to establish alternative methods to reduce the level of bacterial contamination. As one of the newly developing non-thermal methods, pulsed light is a technology for the fast, mild, and residue-free surface decontamination of meat and meat contact materials in the meat processing environment. This review provides specific information on pulsed light technology and the feasibility of its application for unpackaged and packaged meat and meat products as well as meat contact materials. The advantages, limitations and achieved effects of pulsed light on microbial inactivation, lipid peroxidation, sensory quality and color of meat, seafood and meat products are illustrated and discussed in relation to its implementation on the industrial level.
Validation and application of a total dietary fiber determination method to meat products
Authors: Bajcic A , Petronijevic R B , Vranic D , Trbovic D , Betic N , Nikolic A , Milojevic L 
Published: October 2019

Abstract
This paper presents a modification of the reference method for the determination of dietary fiber in food, its validation using two quality control materials and application to meat products. Dietary fiber is a very important food ingredient with multiple positive effects in human nutrition. In recent decades, efforts have been made to enrich with fiber some foods that do not naturally contain fiber to a significant extent, such as meat products. Fiber content must be declared in accordance with legal regulations, and it is necessary to have reliable methods for determining their amount in food. The results obtained show the described modified and optimized method can be applied to meat products, with significant savings in the preparation time and consumption of reagents.
Packaging as a tool to improve the shelf life of poultry meat
Authors: Baltic T , Ciric J , Brankovic Lazic I , Ljubojevic Pelic D , Mitrovic R , Djordjevic V , Parunovic N 
Published: October 2019

Abstract
In this paper, recent findings about poultry meat spoilage and packaging systems are discussed. Poultry meat is widely consumed and its consumption has been growing for decades. Raw poultry meat is a highly perishable food with short-term shelf life, and thus, novel strategies for maintaining safety and quality must be applied to meet the demands of the modern consumer. The main cause of meat spoilage is bacterial growth and the goal of this paper is to highlight the importance of GHP (Good Hygiene Practice) in the chain of processing, packaging, storage, and distribution of poultry meat in order to avoid economic losses and meet consumer expectations.
Relationships between broiler final weights and microbiota of certain segments of the intestine
Authors: Baltic B M , Janjic J , Brankovic Lazic I , Mrdovic B , Ciric J , Markovic R , Mitrovic R 
Published: October 2019

Abstract
Only healthy animals can expect good production results. Gastrointestinal tract (GIT) health is of particular importance in broilers. GIT health has been protected by antibiotics as growth promoters for years. Since their use is forbidden, alternatives are required. One alternative is the use of medium chain fatty acid (MCFA) in broiler nutrition, in order to ensure the health of digestive tract, that is, prevent the activity of pathogenic bacteria, coccidias and viruses. Today, commercial MCFA supplement is used on the market in nutrition of broilers and piglets. Previous experiences of using MCFA in nutrition of broilers suggest that MCFA can be used as a substitute for antibiotics. In the duodenum of experimental broilers (a group of birds fed with added MCFA), the numbers of Enterococcus spp. and E. coli were significantly correlated with bird weight, but this was not the case in other intestinal segments (ileum or caecum).
Lactic acid bacteria isolated from sremska sausage using molecular methods
Authors: Borovic B , Velebit B , Veskovic S , Baltic T , Milijasevic M , Jankovic V , Vranic D 
Published: October 2019

Abstract
Sremska sausage is a traditionally fermented dry sausage, which is produced in northern Serbia (Vojvodina). It is made from pork with the addition of back fat and natural spices. The entire manufacturing process lasts for 21 days. The goal of this study was to create a collection of lactic acid bacteria isolated during sausage fermentation and identify them using molecular methods. A total of 50 isolates from different stages of fermentation were identified by molecular methods. Ln. mesenteroides, Pediococcus pentosaceus and Lb. sakei are the predominant microorganisms in the sremska sausage studied.
Assessment of sensory and chemical parameters of tea sausage
Authors: Brankovic Lazic I , Lilic S , Jovanovic J , Raseta M , Mrdovic B , Trbovic D , Nastasijevic I 
Published: October 2019

Abstract
In the former Yugoslavia, the production of tea sausage started just over half a century ago. This type of sausage is mostly industrially produced, which means the quality of this product is not standardised, but it is acceptable to the majority of the population. In this study, the sensory proprieties and chemical characteristics of tea sausage were examined. Two types of tea sausage were made, which differed depending on the percentage of different categories of pork meat, while the amount of beef meat, solid fat tissue and other ingredients were the same. The results obtained show the average scores for all tested sensory properties almost equal. Chemical results show that tea sausage-group 1 had higher protein content (27.96%) than tea sausage-group 2, which had 25.25 % protein in meat, while the content of collagen in meat protein was similar in the two sausage groups. Moisture in these sausages was less than 35%, while the values of other parameters were similar. This study demonstrated that different quantity and quality of pork meat could influence the sensory properties and chemical composition of tea sausage.
Protective effect of Gentiana lutea root and leaf extracts against heterocyclic aromatic amines IQ and PhIP produced in thermally processed meat
Authors: Cvetkovic S , Djukanovic S , Mitic-Culafic D , Nastasijevic B , Knezevic-Vukcevic J , Nikolic B 
Published: October 2019

Abstract
During high-temperature cooking of protein rich foods, especially meat and fish, heterocyclic aromatic amines can be formed. These amines are a class of potent mutagens that can cause alterations in the structure of DNA and chromosomes. In recent decades, research has been focused on investigating plants and their phytochemicals as potential antimutagens. The aim of this study was to examine the anti-genotoxic effect of methanolic root and leaf extracts of Gentiana lutea against the food mutagens 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) produced in thermally processed meat. To determine the protective potential of extracts, the alkaline comet assay was applied. The results obtained indicated strong anti-genotoxic effect of both extracts against the tested mutagens. The highest inhibition of IQ-induced genotoxicity was recorded for leaf extract (72%). Regarding PhiP, root extract achieved inhibition of 80% of DNA damage, so was more successful than leaf extract. The data obtained in this study stimulates further research of G. lutea extracts and its constituents as potential dietary supplements in improving human health.
Quality of meat products from the Serbian market in terms of protein content
Authors: Delic J , Peulic T , Ikonic P , Jokanovic M , Skaljac S , Ivic M , Mastilovic J 
Published: October 2019

Abstract
The quality of meat products on the market constantly comes into question. In Serbia, there remains some level of persistent distrust and suspicion regarding meat processors and meat quality. Protein quality, meaning protein content and percentage of collagen in total protein, is chemical quality parameter stipulated by regulation. Forty meat products from the Serbian retail market, of which 19 were declared, by Serbian regulation, as canned meat in pieces and 21 were declared as finely ground cooked sausages (emulsion-type, pasteurised hotdogs), were investigated. All hotdogs (100%) fulfilled the required protein quality criteria, while 36% of canned meat in pieces were not in accordance with the regulation regarding protein quality. The main reason for products not meeting the regulation was their high collagen levels. In total, 15% of the meat products studied did not meet legal protein requirements.
Eating habits of Serbian consumers regarding content of fat and salt in meat products
Authors: Djinovic-Stojanovic J , Ristic M , Troeger K 
Published: October 2019

Abstract
In recent years, there is an increasing interest in developing meat products with healthier attributes. Consumers’ behavior and expectations about sensory evaluation of traditional meat products is becoming less predictable. This paper reviews consumers’ perception and acceptance of selected meat products from Serbia regarding content of fat and salt. Chicken and beef salami were sensory evaluated by consumers (n=3291) between 2014-2018. Sensory evaluation of the products was conducted according to a modified version of a DLG-5-points-scheme. The questionnaire started with general questions on demographic information about the respondents. Consumers rated the taste as good, satisfactory or unsatisfactory; the salt content as balanced, not salty enough or too salty; and the fat content as sufficient or too fatty. This investigation shows that Serbian consumers have become more interested in meat products with lower salt and fat contents. Consumers’ trust and eating habits have changed over the years, and consequently, their acceptance of the products has also changed. Since consumer perceptions have a direct influence on meat industry profitability, the meat industry needs to know which attributes of meat products are considered important by consumers.
Fat replacement and PUFA enrichment challenges in fermented sausage production
Authors: Glisic M , Glisic M , Boskovic M , Baltic M Z , Trbovic D , Suvajdzic B , Vasilev D 
Published: October 2019

Abstract
Pork backfat is traditionally used in the formulation of dry fermented sausages and contributes to the properties of the final product. In addition to its important technological function during ripening and drying processes, this fat significantly affects the appearance, texture, and formation of the characteristic flavour and aroma of dry fermented sausages, so its substitution in these products is a major challenge for the meat industry. In order to produce reduced-fat fermented sausages with improved fatty acid composition, 16% of pork backfat was replaced with inulin gelled emulsions of corn or rapeseed oil. The addition of emulsions led to a significant decrease in saturated fatty acids and increase in polyunsaturated fatty acids, n-6 and n-3 types (P<0.05). An improved n-6/n-3 ratio was observed only in inulin-rapeseed modified sausages (5.87). No signs of lipid oxidation measured by thiobarbituric acid reactive substance contents were detected in the modified sausages. However, the significantly higher total acid number and peroxide value in modified sausages (P<0.05) after ripening and 1-month storage indicate the greater susceptibility of these sausages to oxidation and lipolysis compared to control sausages.
Chemical composition and fatty acid profile of the longissimus dorsi muscle in Simmental bulls
Authors: Lukic M , Trbovic D , Petronijevic R , Djordjevic V , Karan D , Babic Milijasevic J , Petrovic Z 
Published: October 2019

Abstract
The aim of this paper was to evaluate the carcass traits (live weight at slaughter, hot and cold carcass weights, dressing percentage, chilling loss), chemical composition and fatty acid profile of longissimus dorsi muscle (MLD) of Simmental bulls. The investigation was carried out on 10 Simmental bulls fattened in intensive conditions. The live, hot and cold carcass weights at slaughter were 597.9±29.53 kg, 326.9±17.06 kg and 319.4±16.64 kg, respectively. Dressing percentage was 54.6±1.17% and chilling loss was 2.3±0.26%. The mean muscle chemical composition was: dry matter 24.14 ±0.19%, water 75.86 ±0.59%, protein 20.78 ±0.30%, intramuscular fat 2.35 ±0.39%, ash 1.01±0.05%. High correlation was detected between live weight, hot carcass weight and cold carcass weight. The fatty acids of intramuscular fat consisted of 48.02±0.99%, 46.47±1.30% and 5.51±0.28% saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. The PUFA/SFA ratio was low (around 0.1), but the n-6/n-3 PUFA ratio was 4.24 and close to the recommended value. The level of MUFA correlated highly with the Δ9-desaturase (18) index (r=0.82 p<0.05) and oleic acid (C18:1n-9) (r=0.90 p<0.05), as did PUFA and linoleic acid (C18:2n-6) (r=0.96 p<0.05). Correlations (p<0.05), between major fatty acids, live weight and intramuscular fat were weak.
Antimicrobial effect of oregano-chitosan double coatings on Listeria monocytogenes in meat products
Authors: Mojsova S , Angelovski L , Jankuloski D , Simonovska J , Velickova E 
Published: October 2019

Abstract
The aim of this study was to investigate the effect of oregano and chitosan applied as edible coatings on the chemical and microbiological properties of different type of meat products. The main focus from the microbiological aspect was on Listeria monocytogenes as a pathogen that can survive for a long period on this type of product and, hence, present a risk for consumers. In vitro testing showed chemical quality after 7 and 14 days’ storage of the three types of products was stable. Promising results were obtained for the microbial analysis, whereby large reductions in L. monocytogenes numbers after 7 and 14 days’ storage at 4°C was measured in the coated products. The results indicated the chitosan and oregano combination can be an effective inhibitor of L. monocytogenes growth in chilled meat products.
Influence of different sources of fat on lipid index of muscle and fat tissue of pigs
Authors: Peric D , Janjic J , Markovic R , Sefer D , Popovic M , Baltic M Z , Laudanovic M 
Published: October 2019

Abstract
Of the total meat production in Serbia, pork makes up more than one half. This meat is often associated with cardiovascular diseases due to its high contents of fat and saturated fatty acids. The aim of this study was to determine the effect of various sources of fat in pig feeds on lipid indices of fat and muscle tissue of pigs from the point of view of consumer health needs. A total of 30 Yorkshire × Landrace crossbred pigs were divided into three experimental groups of 10 individuals and fed a complete finisher mixture for fattening pigs, with standard raw materials and chemical composition but with differing sources of fat. The results obtained show fat sources in pig feed significantly influenced the lipid indices, and the differences were more pronounced in fat than in muscle tissue of pigs.
Fast, simple and reliable triglyceride composition analysis of milk fat for discrimination of cheese origin and adulteration detection
Authors: Petronijevic R B , Trbovic D , Milicevic D 
Published: October 2019

Abstract
Optimization of a novel high performance liquid chromatography with refractive index detection method, together with accelerated solvent extraction for determining the triglyceride composition of lipids to enable rapid discrimination of goat and cow cheeses is presented. The method was applied to determine adulteration of goat and cow cheeses with vegetable oils/fats, to distinguish cheese analogues from natural cheeses, and to determine the amounts of palm fat added to cheese. Principal component analysis of triglycerides grouped by equivalent carbon number was used for confirmation of cheeses’ animal origins. A total of 130 cheeses or cheese analogues were included in this study. The method was calibrated in the range of 0 to 50 % palm fat in milk fat, with recovery values being from 46.50 % to 108.48 %. The content of palm fat found in adulterated cheese was from 10 to 16 %, and 5 to 10 % in cow and goat cheeses, respectively. Due to the rapidity of the method, employment of relatively inexpensive equipment and the reliability of the results, the method proved to be suitable for analytical laboratories that are required to process large numbers of cheese samples in a short time.
Changes in chemical attributes during ripening of traditional fermented sausage, “Pirot ironed”
Authors: Simunovic S , Djordjevic V , Bogdanovic S , Dimkic I , Stankovic S , Novakovic S , Tomasevic I 
Published: October 2019

Abstract
“Pirot ironed” is a traditional Serbian dry-fermented sausage manufactured in the south-east of Serbia. The changes in the chemical attributes of Pirot ironed sausage were followed during ripening. Samples were taken on the processing days 0, 7, 14, 21 and 28. Pirot ironed sausage was produced from the most valuable cuts of beef and chevon, without addition of starter cultures or fat tissues. Sausages were manufactured in a traditional drying/ripening chamber, where they were pressed every two days to acquire the typical flat form and to speed up the drying. The final water activity was 0.839. The lowest pH value recorded was 5.30 on the processing day 28. During ripening, the water content decreased significantly from 74.72% to 40.32%, while the protein and the fat amounts increased significantly from 19.12% to 45.79% and from 1.22% to 6.21%, respectively. Up to now, the properties of Pirot ironed sausage have not been recognized or published in scientific literature in spite of the long tradition and popularity of this meat product in Serbia.
Colour characteristics of vacuum packed fermented sausage during storage
Authors: Skaljac S , Jokanovic M , Tomovic V , Ivic M , Sojic B , Ikonic P , Peulic T 
Published: October 2019

Abstract
The effect of vacuum packaging on colour (instrumental and sensory characteristics) of dry fermented sausage (Petrovská klobása) during storage period was examined. Sausages were dried under controlled conditions and stored unpacked (C) or packed under vacuum (V). The instrumental colour characteristics (CIE L*a*b* system: lightness – L*; redness – a*; yellowness – b*; hue angle – h and chroma – C*), sensory evaluation of colour, pH, water activity and moisture content were determined at the end of the drying period (day 0 of storage) and after 30 and 60 days of storage. Vacuum packed sausages had significantly (P<0.05) lower L* and a* on days 30 and 60 of storage compared with L* and a* values determined at day 0 of storage; however, other instrumental colour characteristics were not statistically different (P>0.05). Sausages packed under vacuum had significantly higher (P<0.05) a* value on day 30 of storage and significantly higher (P<0.05) L* value on day 60 of storage compared with unpacked sausages. Also, on both examined storage days, the colour of vacuum packed sausages was more acceptable sensorially than that of unpacked sausages. According to the results obtained in this study, vacuum packaging had a positive impact on colour characteristics (instrumental and sensory) of dry fermented sausages produced in controlled conditions.
Myofibrillar fragmentation in entire male, immunocastrated or surgically castrated pigs
Authors: Skrlep M , Poklukar K , Batorek Lukac N , Kress K , Candek-Potokar M 
Published: October 2019

Abstract
In order to better characterise differences in meat quality traits between the alternatives to surgical castration, myofibrillar fragment length was investigated in longissimus dorsi muscle of entire (n=12), immunocastrated (n=12) and surgically castrated (n=12) male pigs. Higher myofibrillar fragment length was observed in meat from entire pigs than in surgically castrated and immunocastrated male pigs after two days of post mortem storage (38% and 19%, respectively). There were no differences between the groups after 7 days of post mortem storage. Although this change in myofibrillar fragment length indicates a higher proteolytic potential of muscle from entire male pigs than the other pigs studied, it could not be associated with the meat quality traits of meat tenderness or water holding capacity, suggesting the importance of other influential factors over the proteolysis.