TY  - JOUR
AU  - Vranešević, Jelena
AU  - Vidaković Knežević, Suzana
AU  - Novaković, Anja
AU  - Pavlović, Anđela
AU  - Škaljac, Snežana
AU  - Kureljušić, Jasna
AU  - Vasilev, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3768
AB  - Demand for food, such as ready to eat food which is easy to consume with as long as possible
shelf life, has continuously increased due to the modernization and growth of the human population.
Sliced meat products that were normally packed and placed on the market in vacuum
packaging, were packed in MAP with the aim of extending the shelf life. The research objective
of this study was to determine the microbiological parameters and sensory characteristics
of 6 sliced meat products packaged in modified atmosphere (smoked pork loin with added
water, Budim sausage, Kamendin pancetta, Smoked pork neck with added water, Kulen,
Ham for pizza with added water) during the expected shelf life. This study included sensory
analysis and microbiological parameters (Listeria monocytogenes, Enterobacteriaceae and
total aerobic mesophilic microorganisms). All samples of sliced meat products packaged in
modified atmosphere had satisfactory microbiological and sensory characteristics during the
expected shelf life which ranged from 30 to 90 days.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life
VL  - 64
VL  - 2
SP  - 360
EP  - 364
DO  - 10.18485/meattech.2023.64.2.68
ER  - 

@article{
author = "Vranešević, Jelena and Vidaković Knežević, Suzana and Novaković, Anja and Pavlović, Anđela and Škaljac, Snežana and Kureljušić, Jasna and Vasilev, Dragan",
year = "2023",
abstract = "Demand for food, such as ready to eat food which is easy to consume with as long as possible
shelf life, has continuously increased due to the modernization and growth of the human population.
Sliced meat products that were normally packed and placed on the market in vacuum
packaging, were packed in MAP with the aim of extending the shelf life. The research objective
of this study was to determine the microbiological parameters and sensory characteristics
of 6 sliced meat products packaged in modified atmosphere (smoked pork loin with added
water, Budim sausage, Kamendin pancetta, Smoked pork neck with added water, Kulen,
Ham for pizza with added water) during the expected shelf life. This study included sensory
analysis and microbiological parameters (Listeria monocytogenes, Enterobacteriaceae and
total aerobic mesophilic microorganisms). All samples of sliced meat products packaged in
modified atmosphere had satisfactory microbiological and sensory characteristics during the
expected shelf life which ranged from 30 to 90 days.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life",
volume = "64, 2",
pages = "360-364",
doi = "10.18485/meattech.2023.64.2.68"
}

Vranešević, J., Vidaković Knežević, S., Novaković, A., Pavlović, A., Škaljac, S., Kureljušić, J.,& Vasilev, D.. (2023). Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life. in Meat Technology
Institute of Meat Hygiene and Technology., 64, 360-364.
https://doi.org/10.18485/meattech.2023.64.2.68

Vranešević J, Vidaković Knežević S, Novaković A, Pavlović A, Škaljac S, Kureljušić J, Vasilev D. Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life. in Meat Technology. 2023;64:360-364.
doi:10.18485/meattech.2023.64.2.68 .

Vranešević, Jelena, Vidaković Knežević, Suzana, Novaković, Anja, Pavlović, Anđela, Škaljac, Snežana, Kureljušić, Jasna, Vasilev, Dragan, "Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life" in Meat Technology, 64 (2023):360-364,
https://doi.org/10.18485/meattech.2023.64.2.68 . .