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Fermented sausage casings
(Elsevier Science Bv, Amsterdam, 2015)
Casing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, ...
When man met meat: meat in human nutrition from ancient times till today
(Elsevier Science Bv, Amsterdam, 2015)
Meat is one of the most valuable sources of proteins, and also contains fats, B vitamin complex, vitamins A and D, large amounts of iron, zinc, and other mineral substances. Although nowadays meat consumption is associated ...
Safety aspects of nanotechnology applications in food packaging
(Elsevier Science Bv, Amsterdam, 2015)
Although the application of nanotechnology provides numerous advantages related to food safety and quality, at the same time it may present a potential risk not only to human health, but can affect animals and the environment ...
Comparison of two analytical methods (ELISA and LC-MS/MS) for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk
(Elsevier Science Bv, Amsterdam, 2015)
The aim of this paper is to assess the closeness of agreement between results of ELISA and LC-MS/MS methods for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk. Samples of corn (n=100) and milk (n=250) ...
Occurrence of Listeria monocytogenes in a Serbian salmon and seafood processing line during 2013
(Elsevier Science Bv, Amsterdam, 2015)
The objective of this study was to examine the occurrence of L. monocytogenes in a selected fish and seafood processing line. Results showed that during 2013, 12.4 %, 8.3 % and 2.3 % of fish, seafood salads and environmental ...
Food hygiene - flexibility in traditional and small meat establishments
(Elsevier Science Bv, Amsterdam, 2015)
Republic of Serbia has a large capacity for the production of meat and meat products. Large majority of establishments are low capacity with local significance. In Serbia there is common appreciation of traditional meat ...
Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings
(Elsevier Science Bv, Amsterdam, 2015)
The ripening process of fermented sausages is affected by diameter and type of sausage casings, and depends on changes in the microflora, important from hygienic and technological aspects. The aim of this study was to ...
Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen
(Elsevier Science Bv, Amsterdam, 2015)
The microbial composition of Serbian traditional fermented sausages, Sremski and Lemeski kulen, was studied. The dominant lactic acid bacteria in these products were Lactobacillus (77.1 and 54.3%, respectively) and Leuconostoc ...
Reducing sodium chloride content in meat burgers by adding potassium chloride and onion
(Elsevier Science Bv, Amsterdam, 2015)
The goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with ...
Mycotoxins as one of the foodborne risks most susceptible to climatic change
(Elsevier Science Bv, Amsterdam, 2015)
The impact of climate change on agriculture and food safety is certain. This may affect mycotoxin concentrations as fungi with higher temperature optima for growth and mycotoxin production will dominate in regions with ...