The effect of chitosan addition at amounts of 0, 0.25 and 0.50% and chitosan coating on pH, instrumental surface and cut cross-section colour (L*—lightness, a*—redness, b*—yellowness, h—hue angle, C*—chroma-saturation index and λ—dominant wavelength) and texture (hardness, springiness, cohesiveness and chewiness) parameters, and overall sensory and microbiological (TPC—total plate count and LAB—lactic acid bacteria) quality of dry-fermented sausages (tea sausage) were investigated. The addition of chitosan increased the pH, surface λ and cut cross-section h (0.50%), and decreased surface b*, C* (0.50%) and h, and cut cross-section a* (0.50%) and λ (0.50%), while chitosan coating increased surface L* and h, and decreased surface a*, b*, C* and λ, and cut cross-section L*. Hardness (0.50%), springiness, cohesiveness and chewiness were lower in the sausages with chitosan. The chitosan coating also led to a decrease in hardness, but at the same time increased springiness and cohesiveness. The chitosan addition improved the overall sensory quality, while the chitosan coating had the opposite trend. The microbiological results indicated that addition of chitosan had reduced TPC (0.50%), while chitosan coating had reduced LAB. In addition, the adding of chitosan did not affect surface L* and a*, cut cross-section L*, b* and C*, and LAB, while pH, cut cross-section a*, b*, C*, h and λ, chewiness and TPC were not affected by the chitosan coating. The two-way interaction between amount of chitosan and the chitosan coating had a significant (p = 0.038–<0.001) effect on the pH, surface a*, h and λ, cut cross-section L*, a*, C*, h and λ, hardness and overall sensory and microbiological (TPC and LAB) quality. In practice, chitosan can be applied as a food additive to control and improve the quality of dry-fermented pork sausages.

Polycyclic aromatic hydrocarbons (PAHs) are hazardous organic compounds that originate mostly from anthropogenic activity. High–temperature cooking methods, including smoking, grilling, and barbecuing, significantly enhance PAH formation, thereby highlighting the necessity for efficient mitigation strategies. This work was performed to investigate the aqueous-phase adsorption capacity of different minerals (4 zeolites–Z and 2 bentonites–B) for adsorption of 16 US EPA priority PAHs and contents of PAH4 (marker of food contamination in smoked meat products) when compounds compete for the same active sites. Elemental analysis was performed on the minerals, while adsorption performance was assessed through isotherm experiments. Freundlich, Langmuir and Dubinin–Radushkevich isotherm model were used to fit experimental data. Among the evaluated isotherm models, Dubinin–Radushkevich provided the best fit to the experimental data, as evidenced by low error values, high coefficients of determination, and dominant Akaike weights across the dataset. Aqueous-phase screening results support the advancement of B1, Z2, Z3, and Z4 toward potential smoke filter development, whereas Z1 was excluded due to inadequate performance. B2 was excluded during initial screening. Preliminary theoretical scale-up calculations based on aqueous equilibrium adsorption data obtained for tested mineral adsorbents indicated substantial differences in the estimated adsorbent demand required to achieve a targeted 50

Pesticides play a crucial role in modern agriculture by protecting crops from pests, diseases, and weeds, thereby contributing to increased agricultural productivity and food security. However, their extensive use may lead to the presence of residues in food products, particularly vegetables, which can pose potential risks to human health. Therefore, continuous monitoring of pesticide residues in vegetables is essential to ensure food safety, assess dietary exposure, and protect consumers from possible acute and chronic health effects associated with pesticide intake. In this study, the concentrations of pesticide residues were determined in 1236 samples of 44 vegetable species collected over a four-year period. Vegetables originated from 39 countries, including Serbia (n = 213). Pesticide residues were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and gas chromatography-tandem mass spectrometry (GC-MS/MS) after extraction using a modified QuEChERS protocol. A total of 148 pesticide residues were detected. Of the vegetable samples, 40.13% had pesticide residues at or above 0.01 mg/kg, and 1.78% exceeded the maximum residue limits (MRLs) set by the Serbian regulation. MRL values were most often exceeded in ginger, cucumber, and spinach. The most frequently found pesticide was imidacloprid (detected in 74 samples, 5.99%). Multiple pesticides were detected in 22.01% of the vegetable samples, and one tomato sample contained up to 10 pesticide residues. Based on the available data and further development of a representative dataset, together with appropriate statistical analyses, dietary exposure assessments for pesticides can be conducted.

The aim of the study was to investigate the influence of broiler transport length on safety and quality parameters of raw and smoked chicken breasts. The study was carried out on Ross 308 broiler chickens reared and transported under similar commercial conditions, while the only varying factor was the length of transport. Transport was categorized as short (20 km) and long (170 km) and from meat (m. pectoralis major) obtal-ned from such transported brollers, two experimental groups were for-med: short transport [ST] and long transport [LT] group, respectively. Each of these groups had a raw chicken breasts and further processed smoked chicken breasts variant. At the beginning of storage, raw chicken breasts from ST group showed higher pH value, water holding capacity (WHC) and shear force and lower TBARS and L value, but during storage. TBARS and L value Increased, and pH value and shear force decreased. On the contrary, in LT group WHC, L*, and a increased and TBARS, b*, and shear force decreased. At the beginning of the storage of smoked chicken breasts, only color (L*, a*, b*) significantly changed in both groups. At the end of the storage period, samples from ST group showed higher b* and lower pH value, whereas samples from LT group showed higher b* and shear force values. Higher bacterial counts were observed in all raw LT samples at the beginning of the storage period, except for MicrocOCCL During storage, bacterial counts increased in ST samples, but in LT sam-ples Microccoci increased, and total count of psychrophiles decreased. Bacterial counts in smoked chicken breasts were distinctly lower than in raw meat. Cross-section appearance, showed higher scores throughout the entire storage period in the smoked chicken breast from ST group in comparison to LT group, color and color stability, odor and taste, texture and juiciness had a higher score on 1(st )and 15(th) day of storage, and exter-nal appearance on the 30(th )day of storage.

The aim of this study was to investigate the antimicrobial potential of individual EOs of Origanum vulgare L., Origanum heracleoticum L., Satureja montana L., and Tagetes patula L. (extracted from organically grown plants), as well as a mixture containing O. heracleoticum L. and S. montana L., on some bacterial contaminants of meat and meat products, under in vitro conditions and on a fresh meat model. The composition of EOs was determined using gas chromatography-mass spectrometry, and their antimicrobial activity in vitro was evaluated by the microdilution method. The main components detected in the O. vulgare L., O. heracleoticum L., and S. montana L. EOs were carvacrol (29.56% +/- 0.01%, 29.53% +/- 0.1%, and 50.45% +/- 0.33%, respectively), and in T. patula L. EO, alpha-terpinolene and pulespenone (14.20% +/- 0.05% and 13.19 +/- 0.06, respectively). In in vitro tests, the O. heracleoticum L. EO showed the strongest antimicrobial activity against Listeria monocytogenes (MIC 0.45 mu L/mL, MBC 1.78 mu L/mL), and the weakest was the T. patula L. EO against Escherichia coli and Salmonella Typhimurium (MIC 56.82 mu L/mL, MBC 113.64 mu L/mL). A mixture of O. heracleoticum L. and S. montana L. EOs had a synergistic effect against E. coli, S. Typhimurium, Staphylococcus aureus, and Bacillus cereus, with a FICindex in a range of 0.31-0.51. When this EO mixture was applied to the surface of fresh pork meat, the number of aerobic mesophilic bacteria and enterobacteria decreased (for a maximum of 1.51 log CFU/g and a minimum of 0.12 log CFU/g) compared to the control sample in which the EO mixture was not added. Therefore, this mixture showed great potential for further investigations aimed at industrial application, especially in the production of sausages, fresh ready-to-use salads, and bakery products.

Dry-fermented sausages, particularly traditional varieties like Sokobanja sausage from Serbia, are highly valued for their unique sensory attributes. This study aimed to evaluate the effects of adding starter cultures (lactic acid bacteria, LAB, and coagulase-negative staphylococci, CNS) and organic sunflower honey (at concentrations of 0.2% and 0.4%) on the physicochemical, microbiological, and sensory properties of Sokobanja sausage. The primary objective was to enhance the sausage’s quality while accelerating the ripening process. The methodology involved enriching the sausage mixture with starter cultures and honey, followed by sensory evaluation, microbiological analyses, and physicochemical measurements over a 28-day ripening period. Results showed that the addition of starter cultures and 0.2% honey significantly improved texture parameters such as hardness, cohesiveness, and chewiness compared to the control. Consumer acceptance was also high for these sausages. Microbiological analysis revealed that honey supported the growth of LAB and CNS, which facilitated lactic acid production and resulted in a rapid decline in undesirable microorganisms, such as enterobacteria, yeasts, and molds, particularly after 7–14 days. This led to a reduction in pH and an accelerated ripening process, typically lasting 25–28 days. The findings suggest that incorporating starter cultures and sunflower honey enhances both the functional and sensory properties of Sokobanja sausage, offering a promising approach for improving quality and safety. Future research should explore the use of targeted delivery mechanisms for probiotic bacteria in the gastrointestinal tract and further investigate the potential health benefits of these sausages as functional foods.

The concentrations of pesticide residues were determined in 2164 samples of 46 fruit species, collected over a 4-year period. Fruits originated from 59 countries, including Serbia (N = 199). Pesticide residues were determined by liquid chromatography–tandem mass spectrometry (LC-MS/MS) after extraction using a modified QuEChERS protocol. A total of 173 pesticide residues were detected. Of the fruit samples, 62.57% had pesticide residues at or above 0.01 mg/kg, and 4.67% exceeded the maximum residue limits (MRLs) set by the Serbian regulation. MRL values were most often exceeded in pomegranate and citrus fruits (grapefruit and mandarin). The most frequently found pesticide was imazalil (detected in 624 samples, 28.84%), with the highest concentration (93.870 mg/kg) found in a grapefruit sample. Multiple pesticides were detected in 50.92% of the fruit samples, and two grapefruit samples contained up to 44 pesticide residues.

This study evaluated the impact of replacing pork meat with yellow mealworm and house cricket flour on the nutritional, technological, microbiological, sensory characteristics, and oxidation stability of frankfurters during 60 days of vacuum refrigerated storage. Four treatments were tested: a control without insect flour, 10% yellow mealworm flour, 7.5% mealworm and 2.5% house cricket flour, and 5% mealworm and 5% house cricket flour. Reformulated frankfurters showed increased protein, essential amino acids content and polyunsaturated/saturated fatty acids ratio compared to the control (P ≤ 0.001). Partial substitution with insect flours increased potassium, calcium, magnesium, phosphorus, iron, zinc, and manganese while lowering sodium content. Color was significantly affected, with reduced lightness (P ≤ 0.001) and redness (P = 0.001), and increased yellowness (P ≤ 0.001). The addition of insect flour significantly altered texture (P ≤ 0.001). Formulation did not affect total viable counts, psychrotrophic bacteria, Brochothrix thermosphacta, LAB, Enterobacteriaceae, or Pseudomonas spp., but led to higher levels of yeasts and molds (P ≤ 0.001) in flour-enriched frankfurters, while storage increased all microbial counts (P ≤ 0.001). Although insect addition promoted oxidation (P ≤ 0.001), TBARs values remained below the threshold of 2.0 mg MDA/kg. Sensory analysis showed cricket flour altered color (P ≤ 0.001), increased odor (P = 0.0002) and flavor intensity (P = 0.0014), reduced juiciness (P ≤ 0.001), and lowered overall acceptability (P ≤ 0.001), while 10% yellow mealworm had minimal sensory impact. Males showed greater purchase intentions for insect-enriched frankfurters (P = 0.001) than females.

Meat is the most valuable animal product, the nutritional composition and high-moisture content of meat make it susceptible to deterioration in quality, arising from microbial spoilage and other enzymatic and oxidative deterioration. Packaging can significantly affect the shelf life of fresh meat and meat products, and therefore the microbiological status of the packaged product.The main purpose of packaging is the protection of meat and meat products, preservation of characteristics during storage and sensory properties of the quality. The aim of the research wass to highlight the influence of thenatural bioactive substances in packaging and opportunity to increase the shelf life of fresh meat and meat products.

This study examined pathomorphological changes and meat quality alterations associated with Wooden Breast Myopathy (WB) in total of 192 broiler chickens divided into Ross 308 (n=96) and Cobb 500 (n=96) heavy hybrids at ages 42, 60, and 70 days. WB occurrence remained consistently high (>73%) across periods, peaking on day 70 (83% for Ross, 90% for Cobb). Cobb broilers had better production results and carcass traits parameters after day 42 and day 60 of the experiment (p≤0.05). Genotype did not affect WB occurrence or severity, while slaughter age influenced severe cases WB occurrence, increasing from 11.67% on day 42 to 36.67% on day 70 (p=0.003). The presence of WB was associated with higher ultimate pH, lightness (L*), redness (a*), and yellowness (b*) of the muscle (p<0.0001), except on day 70. Physicochemical and color parameters were also influenced by slaughter age (p<0.0001). On day 42, drip loss (p<0.0001), cooking loss (p≤0.05) and shear force (p<0.0001) were affected by genotype. On days 60 and 70, the differences in water retention capacity were observed only between normal and severely affected breasts (p<0.0001). For each slaughter age severely affected WB had higher shear force compared to normal breasts (p<0.0001). Additionally, with the increasing slaughter age of broilers, drip loss, cooking loss, and shear force of the breast meat were increased (p<0.0001). The results obtained regarding the occurrence and severity of WB and its consequent meat quality alterations suggest that extended fattening is not recommended for poultry production.

This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products, bacons and dry fermented sausages smoked in six different chambers on the territory of Vojvodina were examined. The contents of 16 polycyclic aromatic hydrocarbons, from the United States Environmental Protection Agency list (16 US-EPA PAHs), and sensory quality of meat products were determined. The total content of 16 US-EPA PAHs in dry cured meat products was in the range from 99.73 μg/kg to 412.76 μg/kg; in bacons it was in the range from 36.43 μg/kg to 188.86 μg/kg; and in dry fermented sausages in the range from 47.23 μg/kg to 270.60 μg/kg. The lowest contents of 16 US-EPA PAHs compounds were determined in meat products smoked in traditional conditions during 3–5 days (3–4 h per day) at a distance of 2.5 m between the fire and products. Generally, it can be concluded that shortening of smoking process is justified, because products of good sensory quality and with decreased content of PAHs compounds were obtained. Benzo[a]pyrene, whose maximum allowed content in smoked meat products is 2 μg/kg, was below the limit of detection in all examined traditional meat products from Vojvodina. Also, contents of PAH4, sum of benz[a]anthracene, chrysene, benzo[a]pyrene and benzo[b]fluoranthene, were in the range from ND to 2.22 μg/kg, still greatly lower than the set maximum value. These results indicated the safety of dry cured meat products, bacons and dry fermented sausages from the territory of north Serbia (Vojvodina), as defined by EU Regulation 2023/915 criteria for PAHs contents.

Cadmium (Cd) and lead (Pb) concentrations were determined in samples of 31 species of vegetables (n = 719) and in vegetable products (n = 17), collected during the period January 2018 to September 2021. These originated from 33 countries, including Serbia. The samples were analysed by inductively coupled plasma - optical emission spectrometry (ICP-OES). Overall, Cd and Pb were found above the limit of detection in 123 (16.7%, n = 736) and 90 (12.2%; n = 736) samples, respectively. According to the former legislation, valid until the end of August 2021, the maximum levels (MLs) of Cd and Pb were exceeded in 1 and 2 samples of vegetables, respectively. Regarding the EU and Serbian legislation which is valid since September 2021 the MLs of Cd and Pb for vegetables were exceeded in 7 samples: Cd in 5 and Pb in 2 samples. In addition, 3 vegetable product samples exceeded the MLs for both cadmium and lead according to both former and current regulations.

Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens. Muffins have a long shelf life, which also contributes to their popularity. However, gluten, the main protein in wheat flour, is commonly associated with celiac disease. Gluten consists of two fractions: gliadins and glutenins. In this experiment, the original muffins contained 100% wheat flour. Then, we replaced a portion of wheat flour with 25, 50, and 75% quinoa flour. The samples were stored for 0, 2, and 4 weeks. After that, gliadin proteins were extracted with 70% (v/v) ethanol. We separated gliadin using a high-performance liquid chromatograph (Agilent Technologies 1260 Infinity, USA) and measured the total amount of gliadin protein and the amount of gliadin proteins per fraction. The absorbance tests were conducted at 210 nm. The gliadin protein content was significantly reduced to the wheat vs. quinoa ratio of 50:50 because quinoa is gluten-free, even though it is rich in protein. During the storage time of 0, 2, and 4 weeks, the protein content fell down in the samples with the wheat vs. quinoa ratios of 100:0, 75:25, and 50:50. However, the muffins with 25% wheat flour and 75% quinoa demonstrated an increase in gliadin content. The results obtained could be a good starting point for the development of high-fiber, gluten-free, and more nutritionally valuable muffins.

The concentrations of pesticide residues were determined in 2,164 samples of 46 fruits species, collected over a 4-year period. Fruits originated from 59 countries, including Serbia (N = 199). Pesticide residues were determined by the liquid chromatography tandem mass spectrometry (LC-MS/MS) after extraction by a modified QuEChERS protocol. A total of 173 pesticide residues were detected. 62.57% of fruit samples had pesticide residues at or above 0.01 mg/kg, and 4.67% of samples exceeded the maximum residue limits (MRLs) set by the Serbian regulation. MRL values were most often exceeded in pomegranate and citrus fruits (grapefruit and mandarin). Most frequently found pesticide was imazalil (detected in 624 samples, 28.84%) with the highest concentration (93.870 mg/kg) in a grapefruit sample. Multiple pesticides were detected in 50.92% of the fruit samples, and two grapefruit samples contained up to 44 pesticide residues.

The content of five aldehydes (propanal, pentanal, hexanal, heptanal and octanal) was investigated in the traditional dry-cured pork (n=5, made from m. longissimus thoracis et lumborum) and beef (n=10, made from m. longissimus thoracis et lumborum and m. semitendinosus) and traditional dry-fermented sausages (n=9, made from pork) produced in Serbia. Significant differences were found in the mean values of aldehydes content among the dry-cured pork and beef products and the dryfermented sausages. The order of the aldehydes in the dry-cured pork and beef and their content ranges in mu g/g was pentanal (0.28-3.11, on mean 0.70) > octanal (below measurable value-1.28, on mean 0.63) > hexanal (below measurable value-0.58, on mean 0.45) > propanal (below measurable value-0.80, on mean 0.34) > heptanal (below measurable value-0.66, on mean 0.23). Likewise, the order of the aldehydes in the dry-fermented sausages and their content ranges in mu g/g was propanal (below measurable value-102.27, on mean 18.90) > pentanal (0.23-15.58, on mean 2.93) > hexanal (0.46-8.01, on mean 1.83) > octanal (0.28-1.72, on mean 0.68) > heptanal (0.32-1.33, on mean 0.55). Overall, the content of total aldehydes in all dry-cured pork and beef was in the range from 0.65 to 3.77 mu g/g, with a mean of 2.35 mu g/g, while the content of total aldehydes in all dry-fermented sausages was in the range from 1.39 to 108.59 mu g/g, with mean of 24.90 mu g/g. The contents of propanal, octanal and total aldehydes were significantly higher (p < 0.05) in the dry-cured beef than those in the dry-cured pork. In contrast, the content of heptanal was significantly higher (p < 0.05) in the dry-cured pork than in the dry-cured beef. The contents of propanal, pentanal, hexanal, heptanal, octanal and total aldehydes were significantly higher (p < 0.05) in the dry-fermented sausages than those in the dry-cured pork and beef.

The aim of this research was to examine the influence of partial and total replacement of pork backfat with two quite different (in terms of sensory properties) plant oils (grapeseed and pumpkinseed oil) on instrumental colour and texture of frankfurters. The influence on colour was more pronounced when pumpkinseed oil emulsion was used as backfat replacer ­– these frankfurters were less red and more yellow than control and frankfurters with grapeseed oil emulsion. The effect was more pronounced with the increase of backfat replacement degree. No significant influence on instrumental texture parameters was observed.

This study examined the safety of dry fermented beef sausage (Sjenicki sudzuk), produced and smoked in traditional conditions, from PAH point of view and the possibility of PAH reduction in this type of traditional product. The contents of 16 polycyclic aromatic hydrocarbons, from Environmental Protection Agency list (16 US-EPA PAH), and instrumental colour characteristics in nine groups of sausages, smoked at different distance from source of smoke (2 m - A, D, and G groups; 3 m - C, F, and I groups; 4-5 m - B, E, and H groups) were determined. Results of this study showed that sausages smoked in traditional condition at distance of 2 m from the fire had significantly (p < 0.05) the highest contents of 16 US-EPA PAHs (D group -2065.74 mu g/kg; G group - 2556.44 mu g/kg) and PAH4 - sum of benz[a]anthracene, chrysene, benzo[a]pyrene and benzo[b]fluoranthene (D group - 7.31 mu g/kg; G group - 7.42 mu g/kg), while the sausages smoked at distance of 4-5 m had significantly (p < 0.05) the lowest contents of 16 US-EPA PAHs (B group - 342.92 mu g/kg; E group - 739.41 mu g/kg) and PAH4 (lower than limit of detection). These results indicated safety of this traditional meat product, considering EU Regulation 835/2011 criteria for PAH content and pointed out that distance of 4-5 m between smoke sours and dry fermented beef sausages influenced on significant reduction of 16 US-EPA PAH compounds content. The second part of this study showed that sausages with the highest content of PAH didn't have the highest total color change (Delta E) or total lightness change (Delta L*). Therefore, it could not be concluded that fermented beef sausage with lighter surface colour has lower PAH content, compared with darker sausages.

Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %, inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters, colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 +/- 1.8 g center dot kg(-1)), lower cholesterol content (462.3 +/- 49.3 mg center dot kg(-1)) and higher content of carbohydrates-prebiotics (74.6 +/- 8.4 g center dot kg(-1)) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those with total fat replacement.