Приказ основних података о документу
Perspectives in meat processing
dc.creator | Vasilev, Dragan | |
dc.creator | Stajković, Silvana | |
dc.creator | Karabasil, Nedjeljko | |
dc.creator | Dimitrijević, Mirjana | |
dc.creator | Teodorović, Vlado | |
dc.date.accessioned | 2020-06-03T14:30:13Z | |
dc.date.available | 2020-06-03T14:30:13Z | |
dc.date.issued | 2019 | |
dc.identifier.issn | 1755-1307 | |
dc.identifier.uri | https://vet-erinar.vet.bg.ac.rs/handle/123456789/1693 | |
dc.description.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. | en |
dc.publisher | Iop Publishing Ltd, Bristol | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS// | |
dc.rights | openAccess | |
dc.source | 60th International Meat Industry Conference (MEATCON2019) | |
dc.title | Perspectives in meat processing | en |
dc.type | conferenceObject | |
dc.rights.license | ARR | |
dcterms.abstract | Теодоровић, Владо; Димитријевић, Мирјана; Стајковић, Силвана; Василев, Драган; Карабасил, Неђељко; | |
dc.citation.volume | 333 | |
dc.citation.spage | UNSP 012024 | |
dc.citation.other | 333: UNSP 012024 | |
dc.identifier.wos | 000509758800024 | |
dc.identifier.doi | 10.1088/1755-1315/333/1/012024 | |
dc.identifier.scopus | 2-s2.0-85074662313 | |
dc.identifier.fulltext | https://vet-erinar.vet.bg.ac.rs/bitstream/id/650/1692.pdf | |
dc.type.version | publishedVersion |