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dc.creatorVasilev, Dragan
dc.creatorStajković, Silvana
dc.creatorKarabasil, Neđeljko
dc.creatorDimitrijević, Mirjana
dc.creatorTeodorović, Vlado
dc.date.accessioned2020-06-03T14:30:13Z
dc.date.available2020-06-03T14:30:13Z
dc.date.issued2019
dc.identifier.issn1755-1307
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1693
dc.description.abstractMeat 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.en
dc.publisherIop Publishing Ltd, Bristol
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.rightsopenAccess
dc.source60th International Meat Industry Conference (MEATCON2019)
dc.titlePerspectives in meat processingen
dc.typeconferenceObject
dc.rights.licenseARR
dcterms.abstractТеодоровић, Владо; Димитријевић, Мирјана; Стајковић, Силвана; Василев, Драган; Карабасил, Неђељко;
dc.citation.volume333
dc.citation.spageUNSP 012024
dc.citation.other333: UNSP 012024
dc.identifier.wos000509758800024
dc.identifier.doi10.1088/1755-1315/333/1/012024
dc.identifier.scopus2-s2.0-85074662313
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/650/1692.pdf
dc.identifier.rcubconv_2548
dc.type.versionpublishedVersion


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