Perspectives in meat processing
2019
Authors
Vasilev, DraganStajković, Silvana
Karabasil, Nedjeljko
Dimitrijević, Mirjana
Teodorović, Vlado
Conference object (Published version)
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Meat technology includes all steps from animal handling and slaughtering to production of different meat products. During animal handling, special attention is paid to animal welfare, not only to protect animals from suffering but also because of animal welfares importance for meat quality. The oldest processing methods (chilling, freezing, salting, smoking and drying) are being readjusted with respect to equipment and consumers health issues. Special attention is given to preservation of meats nutritive value (milder heat treatment) and health promoting properties of the products (functional foods). Novel methods (irradiation, high pressure, pulsed electric field, pulsed light and cold plasma) struggle with some issues such as acceptance by consumers, expensive equipment and effects on foods sensory properties. Along with novel products, demand for traditional meat products is still increasing which requires the the uniqueness and quality of these products to be preserved, along with ...increased production capacity.
Source:
60th International Meat Industry Conference (MEATCON2019), 2019, 333, UNSP 012024-Publisher:
- Iop Publishing Ltd, Bristol
Funding / projects:
DOI: 10.1088/1755-1315/333/1/012024
ISSN: 1755-1307
WoS: 000509758800024
Scopus: 2-s2.0-85074662313
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Fakultet veterinarske medicineTY - CONF AU - Vasilev, Dragan AU - Stajković, Silvana AU - Karabasil, Nedjeljko AU - Dimitrijević, Mirjana AU - Teodorović, Vlado PY - 2019 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1693 AB - Meat technology includes all steps from animal handling and slaughtering to production of different meat products. During animal handling, special attention is paid to animal welfare, not only to protect animals from suffering but also because of animal welfares importance for meat quality. The oldest processing methods (chilling, freezing, salting, smoking and drying) are being readjusted with respect to equipment and consumers health issues. Special attention is given to preservation of meats nutritive value (milder heat treatment) and health promoting properties of the products (functional foods). Novel methods (irradiation, high pressure, pulsed electric field, pulsed light and cold plasma) struggle with some issues such as acceptance by consumers, expensive equipment and effects on foods sensory properties. Along with novel products, demand for traditional meat products is still increasing which requires the the uniqueness and quality of these products to be preserved, along with increased production capacity. PB - Iop Publishing Ltd, Bristol C3 - 60th International Meat Industry Conference (MEATCON2019) T1 - Perspectives in meat processing VL - 333 SP - UNSP 012024 DO - 10.1088/1755-1315/333/1/012024 ER -
@conference{ author = "Vasilev, Dragan and Stajković, Silvana and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Teodorović, Vlado", year = "2019", abstract = "Meat technology includes all steps from animal handling and slaughtering to production of different meat products. During animal handling, special attention is paid to animal welfare, not only to protect animals from suffering but also because of animal welfares importance for meat quality. The oldest processing methods (chilling, freezing, salting, smoking and drying) are being readjusted with respect to equipment and consumers health issues. Special attention is given to preservation of meats nutritive value (milder heat treatment) and health promoting properties of the products (functional foods). Novel methods (irradiation, high pressure, pulsed electric field, pulsed light and cold plasma) struggle with some issues such as acceptance by consumers, expensive equipment and effects on foods sensory properties. Along with novel products, demand for traditional meat products is still increasing which requires the the uniqueness and quality of these products to be preserved, along with increased production capacity.", publisher = "Iop Publishing Ltd, Bristol", journal = "60th International Meat Industry Conference (MEATCON2019)", title = "Perspectives in meat processing", volume = "333", pages = "UNSP 012024", doi = "10.1088/1755-1315/333/1/012024" }
Vasilev, D., Stajković, S., Karabasil, N., Dimitrijević, M.,& Teodorović, V.. (2019). Perspectives in meat processing. in 60th International Meat Industry Conference (MEATCON2019) Iop Publishing Ltd, Bristol., 333, UNSP 012024. https://doi.org/10.1088/1755-1315/333/1/012024
Vasilev D, Stajković S, Karabasil N, Dimitrijević M, Teodorović V. Perspectives in meat processing. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012024. doi:10.1088/1755-1315/333/1/012024 .
Vasilev, Dragan, Stajković, Silvana, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Teodorović, Vlado, "Perspectives in meat processing" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012024, https://doi.org/10.1088/1755-1315/333/1/012024 . .