Pub Date : 2023-01-01DOI: 10.18485/meattech.2023.64.2.48
Jasna Kureljušić, Nikola Rokvić, Marija Pavlović, Aleksandra Tasić, Jelena Maletić, Dragana Ljubojević-Pelić, Tanja Bijelić
{"title":"Monitoring of Sulfites in Kebabs and Grilled Meat","authors":"Jasna Kureljušić, Nikola Rokvić, Marija Pavlović, Aleksandra Tasić, Jelena Maletić, Dragana Ljubojević-Pelić, Tanja Bijelić","doi":"10.18485/meattech.2023.64.2.48","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.48","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"2014 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.18485/meattech.2023.64.1.2
R. Kara
A b s t r a c t: Sucuk is produced by mixing beef, animal fat and different spices. Usage of head meat, which is relatively more affordable, for sucuk production has started to increase, especially depending on red meat prices. In this study, 100% beef (group A) or 100% cattle head meat (group B) were used for sucuk production. Both groups of sucuk were heat‑treated. Microbiological, chemi‑ cal, sensorial and histological properties were analysed in sucuk. Enterobacteriaceae, coliform bacteria and Escherichia coli levels were all <2.00 log CFU/g in both sucuk groups; the numbers of total aerobic bacteria and Micrococcus/Staphylococcus were 4.95 log CFU/g and 2.13 log CFU/g in group A; 5.23 log CFU/g and 2.25 log CFU/g in group B, respectively. The pH of group A sucuk was lower than that of group B. Hydroxyproline and connective tissue contents of group B were higher than those of group A. Outer surface lightness value (L) was higher in group A, and redness (a) was higher in group B. Texture analysis showed that group B had higher hardness, cohesiveness and gumminess values, while group A had higher springiness and chewiness values. Striated muscle and adi‑ pose tissue were detected in group A, and sero‑mucous tissues were found in group B during the histological analysis. Group A sucuk, in the sensory analysis, achieved higher general satisfaction scores than group B. As a result, head meat can be used in sucuk production.
{"title":"Determination of Quality Properties of Sucuk Produced Using Cattle Head Meat","authors":"R. Kara","doi":"10.18485/meattech.2023.64.1.2","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.1.2","url":null,"abstract":"A b s t r a c t: Sucuk is produced by mixing beef, animal fat and different spices. Usage of head meat, which is relatively more affordable, for sucuk production has started to increase, especially depending on red meat prices. In this study, 100% beef (group A) or 100% cattle head meat (group B) were used for sucuk production. Both groups of sucuk were heat‑treated. Microbiological, chemi‑ cal, sensorial and histological properties were analysed in sucuk. Enterobacteriaceae, coliform bacteria and Escherichia coli levels were all <2.00 log CFU/g in both sucuk groups; the numbers of total aerobic bacteria and Micrococcus/Staphylococcus were 4.95 log CFU/g and 2.13 log CFU/g in group A; 5.23 log CFU/g and 2.25 log CFU/g in group B, respectively. The pH of group A sucuk was lower than that of group B. Hydroxyproline and connective tissue contents of group B were higher than those of group A. Outer surface lightness value (L) was higher in group A, and redness (a) was higher in group B. Texture analysis showed that group B had higher hardness, cohesiveness and gumminess values, while group A had higher springiness and chewiness values. Striated muscle and adi‑ pose tissue were detected in group A, and sero‑mucous tissues were found in group B during the histological analysis. Group A sucuk, in the sensory analysis, achieved higher general satisfaction scores than group B. As a result, head meat can be used in sucuk production.","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67986308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.18485/meattech.2023.64.1.5
Ivana Brdar
t: This scientific paper investigates the application of neuromarketing research in the food industry and its impact on consumer behaviour and perception of food quality. Through a comprehensive review of the relevant literature, this study explores the fun‑ damental concepts and techniques of neuromarketing research, as well as their practical application within the context of the food industry. Furthermore, it analyses the various factors that influence consumer perception of food quality and examines how neuromarketing research can contribute to a better understanding of these factors. By integrating theoretical and empirical findings, this paper offers valuable insights into the potential benefits and advantages of utilising neuromarketing research, while also acknowledging the ethical challenges associated with its implementation in creating effective marketing strategies and enhancing the overall consumer experience in the food industry.
{"title":"Mind over Palate: Unveiling the Role of Neuromarketing in the Food Industry","authors":"Ivana Brdar","doi":"10.18485/meattech.2023.64.1.5","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.1.5","url":null,"abstract":"t: This scientific paper investigates the application of neuromarketing research in the food industry and its impact on consumer behaviour and perception of food quality. Through a comprehensive review of the relevant literature, this study explores the fun‑ damental concepts and techniques of neuromarketing research, as well as their practical application within the context of the food industry. Furthermore, it analyses the various factors that influence consumer perception of food quality and examines how neuromarketing research can contribute to a better understanding of these factors. By integrating theoretical and empirical findings, this paper offers valuable insights into the potential benefits and advantages of utilising neuromarketing research, while also acknowledging the ethical challenges associated with its implementation in creating effective marketing strategies and enhancing the overall consumer experience in the food industry.","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67986532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.18485/meattech.2023.64.2.56
Miloš Pelić, Milica Živkov Baloš, Nikolina Novakov, Nikola Puvača, Jasna Kureljušić, Ana Gavrilović, Dragana Ljubojević Pelić
{"title":"Evaluation of Sensory Characteristics of Common Carp Reared in Purified Wastewater from a Slaughterhouse","authors":"Miloš Pelić, Milica Živkov Baloš, Nikolina Novakov, Nikola Puvača, Jasna Kureljušić, Ana Gavrilović, Dragana Ljubojević Pelić","doi":"10.18485/meattech.2023.64.2.56","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.56","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.18485/meattech.2023.64.2.44
Dragan Milićević, Radman Šelmić, Zoran Petrović
{"title":"The One Health Concept: A Comprehensive Approach to the Function of a Sustainable Food System","authors":"Dragan Milićević, Radman Šelmić, Zoran Petrović","doi":"10.18485/meattech.2023.64.2.44","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.44","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"2014 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.18485/meattech.2023.64.2.83
Lisa Märcz, Anna Francesca Corradini, Eugenio Demartini, Michael Gibbert
{"title":"On-Farm Killing as a Method to Minimize Pre-Slaughter Stress: A Qualitative Analysis from Switzerland","authors":"Lisa Märcz, Anna Francesca Corradini, Eugenio Demartini, Michael Gibbert","doi":"10.18485/meattech.2023.64.2.83","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.83","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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