Tamara Stamenic

Temperature is a major determinant of egg quality loss, but data for Banat Naked Neck hens are limited. This study evaluated 240 freshly laid eggs stored for 28 days at room temperature (RT, 20-22°C) or under refrigeration (RF, 4-6°C). Egg mass, shell deformation and breaking strength, shell weight and thickness, albumen height, Haugh units (HU), yolk colour, and albumen and yolk pH were measured on days 1, 7, 14, 21, and 28; preliminary screening for determine the total bacterial count, Salmonella spp. and Listeria monocytogenes was also performed. The egg mass remained stable. Albumen height significantly dropped by 35.18% under RF and by 57.58% at RT when compared to the first and last day of the four-week storage period, while HU declined from 80 to 62 under RF and from 81 to 46 at RT (p < 0.05). Shell breaking, shell thickness and yolk colour showed no significant variation. Albumen pH increased to 9.14 under RF and 9.37 at RT (p < 0.05), and yolk pH increased more slowly yet followed the same temperature-dependent trend (p < 0.05). No target pathogens have been detected in either treatment to date. A gradual increase in total bacterial count was observed during the storage period, with a significant difference (p < 0.05) observed on day 28. Our results show the need for the perseverance of the intact cold chain and proper storage within the recommended shelf life to preserve the optimal quality and safety of eggs.

Nitrite remains a central component in industrial cured meat processing for its role in providing colour stability, oxidative protection, and microbial safety. However, synthetic nitrite is associated with the formation of nitrosamines, leading to increased health concerns and negative consumer perception of synthetic additives, thereby increasing demand for healthier meat products produced with natural nitrite sources. This study employed a two-stage design to assess microbial nitrate curing in cooked sausages and its extension to vegetable powders. In Stage 1, sodium nitrate (100 mg/kg) combined with Staphylococcus carnosus was incubated at 30 or 40 °C for 90 or 180 min. Incubation at 30 °C yielded residual nitrite concentrations of 18–29 mg/kg, corresponding to 35–40% of those in nitrite controls, and resulted in equivalent colour (CIE ΔE* < 2) and oxidative stability (0.07–0.09 mg MDA/kg versus 0.08 mg MDA/kg in the control). In Stage 2, application of red beet (2%) and leek (1%) powders supplying 100 mg/kg NO_3⁻ produced adequate curing but induced substantial compositional and sensory deviations, including higher redness (CIE a* ≈ 23 versus 15), fourfold higher lipid oxidation (0.35–0.42 mg MDA/kg), and intensified vegetable aroma and sweetness. These findings demonstrate that microbial nitrate reduction at 30 °C effectively reproduces the technological performance of direct nitrite addition, whereas vegetable-based nitrate curing introduces significant colour, oxidative, and sensory differentiation, highlighting both potential and limitations of microbial nitrate curing.

This study investigated the complete replacement of pork backfat in frankfurters with inulin-based emulsion gels made from linseed, walnut or algal oil and structured in two ratios (1:2:0.5 and 1:2:1, oil–water–inulin). Proximate composition, water holding capacity, emulsion stability and colour were assessed after production, while texture profile analysis (TPA) was monitored during 45 days of vacuum storage. The reformulated sausages showed a significant reduction in fat content (from 21.91% to 3.81%, p < 0.001) and increased water and carbohydrate levels (p < 0.001). These shifts in composition resulted in a slightly lower pH, higher cooking and purge losses and lower emulsion stability (p < 0.001), particularly when treated with algal oil. Colour measurements revealed lighter (higher L*, p = 0.008) and more yellowish sausages (p < 0.001), with walnut oil at a 1:2:0.5 emulsion ratio showing the least deviation from the control (ΔE = 7.45). The TPA showed that oil type was the dominant factor. Walnut formulations, especially in the 1:2:1 ratio, had hardness and chewiness values closest to those of the control, while algal sausages were softer and less cohesive (p < 0.05). PCA and heatmap analyses confirmed clustering by oil type and storage time, underlining the technological suitability of the walnut gels. Overall, inulin–oil gels enable nutritional reformulation but pose a technological challenge, with walnut oil proving to be the most promising substitute and algal oil requiring additional stabilisation.

The replacement of animal fat with unsaturated lipid sources in processed meats enhances nutritional value but introduces challenges regarding oxidative stability and sensory acceptability. In this study, the effects of replacing pork back fat with pre-emulsified walnut, linseed, or algal oils on the proximate composition, fatty acid profile, nutritional indices, lipid oxidation, and sensory properties of chicken frankfurters were investigated. Four formulations were prepared: a control group (25% pork fat) and three groups that were completely reformulated using oil emulsions (ratio inulin/water/oil 1:2:1). The fat substitute significantly reduced total fat, SFA, cholesterol (up to 30%), and calorie density, while Ʃn-3 fatty acids were enriched (p < 0.05). The linseed oil samples had the highest levels of α-linolenic acid (47.53%), while the algal oil had the highest levels of eicosapentaenoic acid (10.98%) and docosahexaenoic acid (64.73%) and the most favourable Ʃn-6/Ʃn-3 ratio (p < 0.05). All reformulated groups showed significantly improved atherogenic and thrombogenic indices and increased hypocholesterolaemic/hypercholesterolaemic ratios, which reached 17.43 in the algal oil samples (p < 0.05). Lipid oxidation was increased in the linseed and algal oil treatments, with the walnut oil group showing moderate TBARS levels and minimal accumulation of secondary oxidation products. Principal component analysis revealed that walnut oil offered the most balanced compromise between nutritional improvement, oxidative stability and sensory acceptability. These findings support a healthier reformulation of meat products by identifying oil-based fat substitutes that improve nutritional value without compromising sensory quality, which is beneficial for both research and industry.

This paper explores key challenges facing pig production in Serbia, highlighting critical control points necessary for sector sustainability and competitiveness. The study emphasizes effective biosecurity practices aligned with European standards to tackle diseases such as African swine fever. It also examines the challenge of balancing intensive production systems, known for higher productivity, with extensive systems that enhance animal welfare. The potential for Serbia to develop niche markets like organic pork production and improve the international reputation of local pig breeds is discussed. Recommended actions include further harmonizing regulations, investing in new technologies, and continuous training of producers to ensure efficiency, competitive market positioning, and overall food safety.

Sheep farming in Serbia plays an important role in the preservation of rural communities, cultural heritage and landscapes. However, depopulation, declining flock sizes and pressure from imports require a shift to sustainable models. This paper presents integrated approaches combining environmental, economic and social principles and focus on product quality and environmental responsibility. The study includes a literature review, and interviews with farmers. The results show that appropriate genotypes, rotational grazing, renewable energy and value-adding strategies such as certification, branding and agritourism improve both environmental sustainability and market competitiveness. Indigenous sheep breeds are superior to imported ones in grazing systems as they offer better adaptability, resource efficiency and linkage with traditional products. Rotational grazing reduces winter feed and fertilizer costs by up to 40%, while the average daily gain in European systems reaches ~193 g/day. Pasture-raised meat has a higher omega‑3 content (up to 146 mg/100 g). Solar and biogas systems improve energy self-sufficiency and reduce emissions. Innovative uses for wool support the goals of the circular economy. Sustainable sheep farming is therefore a viable model for resilient, market-oriented rural development.

Buckwheat is one of the traditionally high-quality crops recognized for its high nutritional and functional value. Buckwheat products (grain and flour) stored for 0, 3, 6, and 9 months and emulsion-type chicken sausages modified by adding those buckwheat flours (FB0, FB3, FB6, and FB9) were analyzed for instrumental colour parameters (L*, a*, b*, C*, h, S, DE). One(P < 0.05) and two-way (P < 0.001) ANOVA tests were used to analyze the data, followed by Tukey's HSD post-hoc test (P < 0.05). In terms of storage, a slight decrease in hue angle was observed in grains, with the lowest value of 57.48 (6 months). In flour, trends of decreasing L* and increasing a*, b*, C*, and S values were observed to the end of storage. The values of hue angle and total colour difference decreased, with the lowest point at 73.92 for h and the largest significant change at 4.73 for DE in 6 months. In terms of product type, compared to grains, flour was lighter and yellowish on average 2.3 (L*) and 1.3 (h) times. Grains consistently demonstrated significantly higher a*, C*, and S values. In composite products, added flour slightly affects L*, and significantly a* and b*, where FB0 was lighter, redder and yellower than the other combined products. A significant decrease in C* and increase in h values caused lower chromatic purity and a more yellow nuance in FB9 (20.66, 45.38). A decrease in S resulted in the greatest attenuation in overall colour perception at FB6, and FB9. An increase trend of DE indicating the differentiation of sausages with respect to effect on total colour (DE ≤ 5.10). The results could indicate the potential utilization of long-term stored buckwheat grains (flour) as a functional ingredient and valuable plant-based raw material in the production of enriched, composite meat products.

This study focused on monitoring the phosphate levels in meat products on the Serbian market over a two-year period and evaluating the producers' compliance with regulations on additive usage. During the mentioned period, 74 different meat products (222 samples in total) were analyzed, including finely and coarsely minced cooked sausages. The analysis was conducted using the standard method (SRPS ISO 13730:1999) at the Institute of Animal Husbandry, Belgrade - Zemun laboratory. Content of total phosphorus expressed as P2O5 varied between 2.01 g/kg and 6.98 g/kg for finely minced sausages, while for coarsely minced sausages, it ranged from 4.13 g/kg to 7.97 g/kg. The results show that producers incorporate phosphates in line with the specified limits.

Dioxins, a group of persistent organic pollutants, are highly toxic, resistant to degradation, and primarily enter the environment through industrial processes. They include polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs), and dioxin-like polychlorinated biphenyls (DL-PCBs). Dioxins accumulate in fatty tissues of animals and humans due to their lipophilic nature, posing significant health risks, including cancer, reproductive, and developmental issues. Contaminated food, particularly from livestock production like dairy and meat products as well as fish are the primary route of human exposure. Studies show that dioxin levels in livestock depend on factors such as feed contamination and exposure duration. Cattle, sheep, and goats which are exposed to contaminated soil during grazing are particularly vulnerable. Studies have found that dioxins concentrate in liver and fat, with higher sequestration in the liver. Due to their lipophilic nature, dioxins bind to fat tissue and bioaccumulate in the bodies of animals and humans, leading to prolonged exposure. Human exposure is primarily through the consumption of animal products, with dietary intake accounting for 90-95 % of dioxin exposure. Food processing, particularly high-temperature cooking and fat removal can reduce dioxin content, although some congeners may persist. Regulatory measures have significantly reduced industrial dioxin emissions, but environmental persistence and bioaccumulation remain challenges. The European Union has set strict limits on dioxin levels in food to protect public health, with ongoing research focused on reducing exposure through improved agricultural practices and food processing methods.

Buckwheat is one of the functional pseudocereals rich in antioxidants, nutrients, bioactive compounds, and phytochemicals. Colour represents one of the most important sensory parameters in the quality assessment of the meat products. The aim of this study was to determine the possible effect of 9-month artificial aging storage at 40 ? 2?C on the change in instrumental colour of buckwheat products used in the meat industry. In the CIE L*a*b* system, L*, a*, and b* coordinates are used to specify the data of instrumental colour properties. The results were statistically processed by two-way ANOVA (P<0.001) and Tukey?s Honestly Significant Difference post-hoc tests (P<0.05). Storage and product type (and their interaction) factors significantly influenced instrumental colour. During storage, significant differences were observed between the time points (0, 3, 6, and 9 months) in flour, with trends of decreasing lightness (L*) and increasing red (a*) and yellow (b*) colour intensity values. Regarding product type, significantly higher L* values were observed in flour, while a* values were higher in grains. Except for the 3rd month, b* values did not show significant differences. The insights gained in this study may indicate the further application of stored buckwheat flour and grains in obtaining technologically justified and colour-sensory acceptable meat end-products for consumers.