bluuebunny/crossref_metadata_2025_split huggingface dataset:
Urbanization’s short-and long-term effects on CO2 emissions: evidence from China
Authors: Zhou Zhimin 
Published: October 2019

Abstract
It is necessary to investigate the nexus of China’s urbanization and carbon emissions, in order to better understand China’s carbon emissions abatement target. Urbanization’s impact on carbon dioxide (CO2) emissions has hysteretic effects, it takes time to fully materialize. Knowing this is helpful for policymakers to better coordinate CO2 mitigation and development. To this end, this study takes the panel data of 30 provinces/cities in China from 1995 to 2015 and applies the dynamic spatial panel data model to empirically analyze the short- and long-term effects of urbanization on CO2 emissions. The application of the novel approach brings some new discoveries: there exist spatial and time lag effects in China, in terms of CO2 emissions; urbanization progress has beneficial spatial spillover effects on CO2 abatement in both the short and long run; energy intensity also exerts significant short- and long-term directs as well as spillover effects on CO2 emissions; on the contrary, FDI and industrial structure have no significant impacts on CO2 emissions in China.
Inverse estimation of NOx emissions over China and India 2005–2016: contrasting recent trends and future perspectives
Authors: Itahashi Syuichi , Yumimoto Keiya , Kurokawa Jun-ichi , Morino Yu , Nagashima Tatsuya , Miyazaki Kazuyuki , Maki Takashi , Ohara Toshimasa 
Published: October 2019

Abstract
Bottom-up emission inventories can provide valuable information for understanding emission status and are needed as input datasets to drive chemical transport models. However, this type of inventory has the disadvantage of taking several years to be compiled because it relies on a statistical dataset. Top-down approaches use satellite data as a constraint and overcome this disadvantage. We have developed an immediate inversion system to estimate anthropogenic NO
x
emissions with NO2 column density constrained by satellite observations. The proposed method allows quick emission updates and considers model and observation errors by applying linear unbiased optimum estimations. We used this inversion system to estimate the variation of anthropogenic NO
x
emissions from China and India from 2005 to 2016. On the one hand, NO
x
emissions from China increased, reaching a peak in 2011 with 29.5 Tg yr−1, and subsequently decreased to 25.2 Tg yr−1 in 2016. On the other hand, NO
x
emissions from India showed a continuous increase from 2005 to 2016, reaching 13.9 Tg yr−1 in 2016. These opposing trends from 2011 to 2016 were −0.83 and +0.76 Tg yr−1 over China and India, respectively, and correspond to strictly regulated and unregulated future scenarios. Assuming these trends continue after 2016, we expect NO
x
emissions from China and India will be similar in 2023, with India becoming the world’s largest NO
x
emissions source in 2024.
Attitudes and beliefs of consumers towards pig welfare and pork quality
Authors: Font-i-Furnols M , Skrlep M , Aluwé M 
Published: October 2019

AbstractThe aim of this study is to provide an overview of consumer attitudes and beliefs regarding pig welfare and quality of pork meat. Regarding animal welfare, several aspects of farm management and practice were considered, with an emphasis on alternatives to surgical castration without pain control, such as entire male production, castration with anaesthesia and immunocastration. Organic production was also considered. For meat quality, aspects of sensory quality were studied, specifically those related to boar taint, again including organically produced meat. A wide variety of consumer attitudes and beliefs are revealed in these studies as being strongly dependent on culture and influenced by information provided. These insights can be used when producing and commercializing pork and pork products as well as when developing marketing strategies to reach various consumers and satisfy market demands.
Trends in chemometrics and meat products
Authors: Putnik P , Granato D , Gomes Da Cruz A , Ye Rodionova O , Pomerantsev A , Rocchetti G , Lucini L , Bursac Kovacevic D 
Published: October 2019

Abstract
Chemometrics is a set of mathematical and statistical methods that are used to detect food fraud, predict microbial growth, and optimize design of experiments, while extracting useful information from large and complex datasets. Complex datasets quite often have numerous sources of variations, with one or more dependent variables assessed against the two or more dependent variables, hence the need to employ some type of multivariate statistics. It is critical to decrease the chances of type I error, by comparing (calculating) all the effects of independent variables in a single multivariate test. The most common types of multivariate tests include multivariate analysis of variance (MANOVA), various forms of factor analysis (such as principal component analysis, PCA), and mathematical modeling. Bioactive compounds of plant origin possess desirable health benefits and hence are interesting for functional meat processing. The extraction and processing of bioactive compounds mostly revolve around the central problems of thermal (in)stability and environmental issues that are relevant for industry. Here, multivariate statistics can offer the best mathematical solutions for optimal industrial production or can devise various indexes that are able to follow changes of the entire chemical footprint during the extraction of target compounds. For instance, multivariate statistics is useful to determine optimal extraction parameters for antioxidants, while simultaneously evaluating the effects and interactions of extraction parameters.
Innovative technologies for fruit extracts: Value-added opportunities in the meat industry
Authors: Bursac Kovacevic D , Barba F J , Lorenzo J M , Rocchetti G , Lucini L , Putnik P 
Published: October 2019

Abstract
Consumers have concerns about the safety of synthetic antioxidants, and therefore, the use of natural antioxidants is increasing. Fruits are rich sources of various antioxidants that can be used in the meat industry as replacements for synthetic antioxidants. The naturally occurring antioxidants in fruit (e.g. polyphenols, carotenoids, vitamins) have attracted interest due to their bioactivity, to which many beneficial healthy effects are prescribed. It is well known that oxidation decreases the sensory and nutritive value of food products, whereas antioxidants added to foods can preserve the lipid components from quality deterioration. Therefore, the use of naturally extracted antioxidants from fruit could be useful to meet industry and consumers’ expectations of safe and high-quality products. Recently, innovative extraction methods have been developed in order to obtain highly valued extracts for further industrial use. In particular, non-thermal technologies showed many advantages over traditional conventional methods, and therefore, much attention is paid to optimizing these lower temperature processing parameters to obtain higher yields and higher quality extracts. Incorporation of fruit extracts consisting of various bioactive compounds in processed meat will result in value-added products with associated health benefits.
Application of essential oil and supercritical fluid extracts in meat processing
Authors: Tomovic V , Sojic B , Jokanovic M , Skaljac S , Pavlic B 
Published: October 2019

Abstract
The meat industry is demanding antioxidants from natural sources to replace synthetic antioxidants because of their potential negative health consequences. These compounds are classified as generally recognized as safe (GRAS), and their application alone or combined with essential oils, ingredients or preservation technologies have beneficial effects on meat products. Although steam distillation is the most common industrial technique for essential oil extraction, novel technologies such as supercritical fluid extraction have emerged to address the drawbacks of the traditional extraction method and to obtain high-quality essential oils. Numerous studies have demonstrated the efficacy of essential oil obtained using the traditional or a novel extraction technique as natural antioxidants and antimicrobial agents in meat products. Based on this literature review, it can be concluded that essential oil addition in fresh and processed meat and meat products can delay, retard, or prevent lipid oxidation, retard development of off-flavors (rancidity), improve microbiological quality and extend shelf-life.
Temperature regime and formation of carcinogenic heterocyclic aromatic amines
Authors: Polak T , Lusnic Polak M , Brezovnik S , Demsar L 
Published: October 2019

Abstract
The effects of thermal treatment conditions on the 2-amino-1-methyl-6- phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) levels formed in pork samples of different matrices (pork steak vs. pork mince) were studied. Oven air temperature oscillations above the set-point temperature of 200 °C were produced using an on-off controller. Oscillations that reached 1.2 °C amplitude showed formation of one-fifth to one-tenth the PhIP levels in the pork steak and mince compared to the maximum air temperature oscillations that produced temperatures of up to 211.5 °C. The MeIQx levels in pork steaks were not significantly affected by the temperature oscillations, while they were doubled in pork mince. To reduce the levels of these heterocyclic aromatic amines, an oven with precise temperature control is significantly more important than other options during the cooking of pork.
Evolution of amino acids and biogenic amines in traditional dry-fermented sausage Sjenički sudžuk during processing
Authors: Ikonic P , Jokanovic M , Peulic T , Cucevic N , Tomicic Z , Skaljac S , Ivic M 
Published: October 2019

Abstract
The evolution of free amino acids and biogenic amines during 23 days of drying and ripening was determined in the traditional, dry-fermented sausage, Sjenički sudžuk. The concentration of most amino acids increased significantly (P < 0.05) over time, giving rise to a final concentration of total free amino acids of 600 mg/100g dry matter. Thus, the chief precursors became available for indigenous aminogenic microbiota, enabling formation and accumulation of biogenic amines. Total biogenic amines reached the level of 399 mg/kg by day 23 of processing. Putrescine and tyramine were the predominant amines. Their concentrations increased significantly (P < 0.05) during processing, ranging from 91.9 to 212 mg/kg and from 48.5 to 147 mg/kg, respectively. A positive outcome of this study is the very low registered concentration of histamine (9.69 mg/kg), the most important amine both from the toxicological and hygienic points of view.
Zinc migration into liver pâté and pâté with ham packaged in black colored polypropylene containers
Authors: Petrovic Z , Lakicevic B , Nastasijevic I , Milicevic D , Spiric D , Nikolic D 
Published: October 2019

Abstract
The European food contact legislation requires verification of compliance for migration of substances from plastics food contact materials with both overall and specific migration limits. To do so in this study, migration tests were carried out using food simulant and food under well specified time and temperature conditions. A total of 28 samples of liver pâté or pâté with ham packaged in black polypropylene containers were examined for the presence of Zn according to Serbian regulation after 14 months’ storage from their production dates, and data were compared to results obtained by testing empty, unused containers according to EU legislation. Elevated Zn concentrations of 161.27-327.54 mg/kg (above the maximum prescribed limit of 100 mg/kg) were registered in pâté from zones in contact with the polypropylene packaging, while pâté in zones not in contact with packaging had lower Zn levels (9.98-15.08 mg/kg).
Risk assessment and risk management of contaminants in the feed to food chain
Authors: Radulovic S , Sefer D , Markovic R , Lukic M , Nikolic A , Milicevic D 
Published: October 2019

Abstract
In feed production processes, factories usually produce different mixtures within the same production line. Consequently, remainders of the first-produced feed can stay in the system and be mixed with the following feed charge. This type of transfer (carry-over) is unavoidable in the production systems currently used, and thus, non-medicated feed can be contaminated with veterinary drugs present in a previously manufactured charge of medicated feed. The carry-over of veterinary medicinal products is associated with the risk of residues remaining in the tissues of treated animals at the time of slaughter and poses a health hazard to consumers. Producing safe feed and food products is, first and foremost, a question of good management practices at each stage of the feed and food chain, from primary production to final processing. Primary responsibility for feed safety rests with the feed business operator, who must ensure that all stages of production, processing and distribution under their control are carried out in accordance with relevant legislation, good manufacturing practice and principles contained in the HACCP system. Concrete steps for feed manufacturers to prevent drug carry-over are using one or more approved cleanout procedures of manufacturing equipment, such as cleaning, flushing or sequencing.
Postmortem glycolysis and pork quality
Authors: Stajkovic S , Vasilev D , Teodorovic V , Karabasil N 
Published: October 2019

Abstract
After an animal is harvested for meat, the skeletal muscle initiates a myriad of biochemical pathways in an attempt to maintain energy homeostasis. Anaerobic glycolysis is responsible for the generation of ATP to help meet energy demand and for the decrease in pH by generating H+. Both the rate and the extent of the post-mortem pH decline are paramount in the context of the development of pork quality attributes, such as color, water holding capacity, and texture. Pale, soft and exudative meat and dark, firm, and dry meat are two of the major quality defects facing the pork meat industry. Because glycolysis has the potential to affect meat quality attributes either positively or negatively, evaluating its regulation post-mortem is fundamental to understanding meat quality. Therefore, the aim of this study was to evaluate factors that affect mechanism of glycolysis. Special consideration will be given to meat quality attributes and development of pork quality defects.
Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed
Authors: Parunovic N , Savic R , Radovic C 
Published: October 2019

Abstract
The interest in autochthonous meat products from local pig breeds managed in comprehensive, sustainable breeding programs is expanding in Europe. Dry fermented sausages in Serbia and other southern European countries are highly appreciated food specialties. It is, therefore, desirable that study attempts to improve the quality of food and the security of traditional, dry sausages will result in products that are of higher added value and have quality standards that best meet the needs of contemporary customers. Meat and meat products from traditional pig breeds usually have an excellent public and media reputation, and are often regarded as better than the meat and meat products of conventionally raised pigs and crossbreed pigs. Traditional, dry fermented sausages, with their characteristic chemical contents and sensory properties, can be produced with suitable proportions of meat and backfat from the indigenous Mangalitsa pig breed. These outcomes should hopefully encourage the sustainable breeding of endangered Mangalitsa pigs, as there are market opportunities for kulen and sremska sausages.
Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils
Authors: Boskovic M , Glisic M , Djordjevic J , Vranesevic J , Djordjevic V , Baltic M Z. 
Published: October 2019

Abstract
Among other plants, thyme and oregano are commonly used in Mediterranean cuisine, especially in meat dishes. Although the essential oils of these two plants possess great antimicrobial and antioxidative properties, their application as natural meat preservatives are limited due to hydrophobicity, sensitivity to external factors and interaction with food components. Furthermore, essential oils can have adverse impacts on meat’s organoleptic properties. A possible way to overcome these barriers is by incorporating essential oils into nanometric delivery systems. Nano-sizing essential oils increases their stability, protects them, and allows their controlled release. This enhances the bioavailability of the essential oils and reduces their possible adverse impact on meat products’ organoleptic properties by preventing their unwanted interactions with food components. The antibacterial and antioxidative effect of nanoencapsulated essential oils is confirmed in numerous studies, and some of them show that in this form, essential oils were potent in food models e.g. beef burgers, pâté and rainbow trout. However, a more promising way to introduce nano forms of essential oils into foods is incorporating them in packaging systems.
Effects of RYR1 gene mutation on the health, welfare, carcass and meat quality in slaughter pigs
Authors: Cobanovic N , Stajkovic S , Grkovic N , Suvajdzic B , Vasilev D , Karabasil N 
Published: October 2019

AbstractThis study assessed the effects of RYR1 mutation on the health, welfare, and carcass and meat quality in slaughter pigs. Any signs of pneumonia, pleurisy, pericarditis, and liver milk spots were recorded as present or absent. At exsanguination, blood samples were collected and RYR1 genotype, blood lactate and glucose concentrations were determined. The following carcass quality traits were measured: live, hot and cold carcass weights, backfat thickness, loin muscle thickness, lean meat content and skin lesion score. pH and temperature of M.longissimus dorsiand M.semimembranosuswere measured 45 minutes postmortem. Nn pigs were more affected by pneumonia, had higher blood lactate and glucose concentrations and more developedrigor mortisthan NN pigs. NN pigs had lower daily weight gain, produced lighter carcasses, more fat and less meat than Nn pigs. Meat obtained from Nn pigs was of a lower quality class than meat obtained from NN pigs, as shown by the lower pH and higher temperatures measured 45 minutespost mortemin both muscles and higher prevalence of pale, soft and exudative meat. In conclusion, the presence of a mutant n allele in pigs positively affected carcass quality traits, but had a deleterious effect on health, welfare and meat quality.
Sustainability of animal origin food waste in Serbia
Authors: Djekic S , Tomasevic I , Miloradovic Z , Subić J , Roljević S , Djekic I 
Published: October 2019

Abstract
This research analysed attitudes related to food waste sustainability and estimated amounts of animal origin food waste and food packaging waste discarded in Serbia. The field survey covered 494 respondents from Belgrade, Serbia. Results present their degree of agreement with nine selected food waste sustainability statements and their reported quantities of discarded animal origin food waste and food packaging waste. Our study showed respondents have a higher rate of agreement related to the negative social and environmental dimensions of food waste, while they have no opinions associated with the economic dimensions. Regarding animal origin food waste quantities, it is estimated that households dispose around 200 g of waste every week (11.3 kg per year) and slightly under 30 different pieces of food packaging. On an annual basis, 7,234 tons of CO2 emissions can be associated with animal origin food waste and 706.4 tons with food packaging waste in Serbia.
Safety of milk and whey from Zlatibor region in relation to aflatoxin M1 contamination: a seasonal study
Authors: Milicevic D , Jankovic S , Muric K , Petrovic Z , Petronijevic R , Raseta M , Djinovic-Stojanovic J 
Published: October 2019

Abstract
The objectives of this study were to assess aflatoxin M1 (AFM1) contamination in cow and goat milk and whey samples collected from small dairy producers in rural areas of Zlatibor. The study involved a total of 60 samples of cow milk (n=15), cow whey (n=15), goat milk (n=15) and goat whey (n=15). In order to elucidate the distribution and stability of AFM1 during milk processing, cheese manufacturing trials were performed using cow milk naturally contaminated with different concentrations of AFM1 (<0.05 to >0.25μg kg−1). AFM1 concentrations were measured using a validated immunoassay method (ELISA). None of the samples of milk or whey collected from areas of Zlatibor were contaminated with AFM1. Contrary to that, in all of the analysed samples of whey obtained from contaminated cow milk, AFM1 was detected. We conclude that whey contains 40-60% of the amount of AFM1 present in milk. The results obtained indicate the intensification of dairy production and the supplementation with commercial feed such as maize could be risk factors that impact on the AFM1 incidence in contaminated milk. In addition, our study demonstrates there is a potential health risk due to the consumption of whey obtained from contaminated milk.
A novel fat modification strategy in fermented sausages by incorporation of gelled emulsions with fig seed oil
Authors: Ozturk-Kerimoglu B , Serpil Kavusan H , Mulazimoglu Y , Aksehirli B , Aygun A , Serdaroglu M 
Published: October 2019

Abstract
Gelled emulsion (GE) systems are one of the novel proposals for reformulation of meat products with healthier profiles. In this study, the quality of fermented sausages formulated with fig oil seed-in-water GE as partial or total beef fat replacers were studied. Control sausages (C) consisted of 100% beef fat, whereas GE treatments were formulated by replacing 50% (G1) or 100% (G2) of beef fat. Total replacement of beef fat with GE (G2 sausages) did not change 2-Thiobarbituric acid reactive substance (TBARS) levels in the sausages, whilst G1 sausages containing 50% GE had the highest TBARS levels among the sausages. In general, TBARS levels tended to increase at the end of the storage. The highest total carbonyl content was measured in C sausages with 100% beef fat; however, the final carbonyl contents of the sausages were not different. All sensory parameters were within acceptable ranges; color scores were higher in G2 sausages than in C sausages, and the rest of the sensory characteristics were similar to each other. Finally, it was concluded that utilization of gelled emulsion systems consisting of fig seed oil GE as beef fat replacers has good potential to enhance the chemical and sensory quality of fermented sausages.
Physico-chemical parameters and acceptability and of spleentreated beef patties
Authors: Ozunlu O , Ergezer H , Gokce R , Akdogan A , Akcan T 
Published: October 2019

Abstract
Iron deficiency is one of the world’s most common disorders and it occurs when the amount of iron available is insufficient to meet an individual’s needs. Spleen is known as a food product rich in iron content, and is a cheap offal. Therefore, consumption of spleen, both directly and indirectly, and especially for the treatment of anemia (iron deficiency) disorder is advised by the medical profession. However, consumption of cooked spleen is unacceptable to many people, due to its bloody structure. In this study, the effect of adding spleen at 0, 5, 10 or 15% to beef patties was studied and physico-chemical (pH, color and iron content) and sensory changes (color, odor, chewiness, flavor and overall acceptability) in the patties were investigated. Along with incremental increases of spleen content in beef patties, pH and iron content were increased, lightness L* and redness a* values were decreased, but yellowness b* values were not significantly different between the patties with added spleen (P>0.05). In terms of sensory analysis, panelists generally appreciated the patties with 10% spleen more than the other spleen levels.