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Interest in meat fatty acid (FA) composition stems mainly from the need to find ways to produce healthier meat with a suitable ratio of polyunsaturated (PUFA) to saturated fatty acids (SFA) and a favourable balance between n-6 and n-3 PUFA. Studies of grass feeding versus grain feeding cattle have been conducted in different regions throughout the world and suggest that grass-based diets can significantly improve the fatty acid (FA) composition of beef. Compared with grain diets, grass diets contribute to a lower total fat content and more favourable SFA composition i.e. higher proportion of low density lipoprotein (LDL) and cholesterol-neutral stearic acid (C18:0). Feeding fresh grass compared to concentrates results in higher levels of n-3 PUFA in muscle lipids and a more favourable n-6/n-3 PUFA ratio that is within the nutritional recommendations for the human diet.

Meat and meat products are an important part of the human diet in Serbia. They are important because of their desirable taste, high nutritional value, variety of the products, traditional considerations etc. Our study addresses sodium levels in some of the most commonly consumed meat products from the Serbian market (cooked sausages, dry fermented sausages, smoked meat products, canned meats and pates). Sodium content was determined using ICP-MS. The highest sodium level was established in dry fermented sausages, and the lowest content was measured in pate. No significant differences were seen in sodium levels between cooked sausages, smoked meat products and canned meats. The mean sodium level of all analysed meat products was 11.8 g/kg. According to average intake of meat products in Serbia (54.7 g/day) and the measured sodium levels, consuming these meat products could contribute up to 26.9% of sodium daily requirements. This could pose a risk to human health considering the already high sodium intake through adding salt to food and consumption of various processed foods. Generally, the results obtained suggest reducing salt levels in meat products and as well as in diet in general.

UvodMeso je lako kvarljiva namirnica i često može da bude uzrok nastanka bolesti prenosivih hranom (Adams, 2014). Striktna primena dobre higijenske prakse (Good hygiene practice -GHP) tokom procesa klanja je od velikog značaja za osiguranje javnog zdravlja i kvaliteta dobijenog mesa (Konstantinos i dr., 2014). Na liniji klanja svinja tokom obrade, postoji veliki rizik od kontaminacije mesa sadržajem gastrointestinalnog trakta (Pinto, 2004). Tokom evisceracije, zaseca se predeo oko anusa i daljom obradom može da dođe do izlivanja rektalnog sadrža-ja, što predstavlja mogućnost za kontaminaciju mesa (Bolton i dr., 2002). Evisceracija je faza koja najviše doprinosi nalazu bakterija na površini trupova, naročito zbog toga što posle opaljivanja, na liniji klanja ne postoji više nijedna faza primarne obrade koja bi mogla da umanji broj bakterija. Stoga je od posebne važnosti da principi dobre higijenske prakse budu primenjivani tokom celog postupka klanja Kako bi se postojeći rizik kontrolisao, smanjivao i po mogućnosti eliminisao, na liniji klanja su u okviru HACCP plana, definisana mesta koja nose poseban rizik. To su kritične kontrolne tačke -(Critical Control Points -CCP) (Declan i dr., 1999). Pri validaciji i verifikaciji HACCP sistema od strane subjekta u proizvodnji hrane, veoma je važno upotrebiti podatke iz redovne kontrole. Validacija je prikupljanje dokaza da su elementi HACCP sistema efektivni. U validaciji elemenata HACCP pri svakom koraku, tri aspekta moraju da se uzmu u obzir: naučno-stručni podaci, karakteristike opreme i njena podesnost za namenjenu upotrebu, kao i zaposleno osoblje koje sprovodi odluku. Validacija se sprovodi tokom rada i razvoja HACCP plana, kako bi osigurala da je plan rada pravilno osmišljen. Verifikacija se sprovodi kao deo kontrole primene HACCP plana, kako bi osigurala usklađenost sa planom (Motarjemi, 2014). Obim i učestalost redovne kontrole su definisani planom samokontrole subjekta u poslovanju hranom i moraju da budu usklađe-ni sa zakonskom regulativom. Pravilnik o opštim i posebnim uslovima higijene hrane u bilo kojoj fazi proizvodnje, prerade i prometa (Sl. glasnik RS, br. 72/10), koji se primenjuje od 01. juna 2011. godine, definisao je uslove higijene procesa proizvodnje trupova svinja (kriterijum 2.1.2. i 2.1.4.), pri

Broiler meat quality depends on the interaction of several factors, including genotype, slaughter age/body weight, pre-slaughter handling, and slaughter method. The aim of this study was to determine the eff ect of slaughter weight on meat yield and quality of broilers. The material consisted of 42 broilers, classifi ed into three groups: lighter (<2500 g), medium (2500-3000 g) and heavier (>3000 g). The following meat yield parameters were measured: cold carcass weight, breast weight before and after deboning, breast skin and bone weights, thigh weight before and after deboning, thigh skin and bone weights, drumstick weight before and after deboning, and drumstick skin and bone weights. Meat pH (M. pectoralis major) and instrumental colour (breast and drumstick) were measured 24 h post-mortem. Meat quality classes (pale, soft and exudative and normal meat) were determined based on breast muscle L* value. Heavier broilers had higher (P<0.05) cold carcass weight, breast, thigh and drumstick weights both before and after deboning compared to medium and lighter broilers. In contrast, meat quality traits were not signifi cantly (P>0.05) aff ected by slaughter weight. In conclusion, production of heavy broilers had a benefi cial eff ect on meat quantity, while the eff ect of slaughter weight on meat quality was negligible.

In the former Yugoslavia, the production of tea sausage started just over half a century ago. This type of sausage is mostly industrially produced, which means the quality of this product is not standardised, but it is acceptable to the majority of the population. In this study, the sensory proprieties and chemical characteristics of tea sausage were examined. Two types of tea sausage were made, which differed depending on the percentage of different categories of pork meat, while the amount of beef meat, solid fat tissue and other ingredients were the same. The results obtained show the average scores for all tested sensory properties almost equal. Chemical results show that tea sausage-group 1 had higher protein content (27.96%) than tea sausage-group 2, which had 25.25 % protein in meat, while the content of collagen in meat protein was similar in the two sausage groups. Moisture in these sausages was less than 35%, while the values of other parameters were similar. This study demonstrated that different quantity and quality of pork meat could influence the sensory properties and chemical composition of tea sausage.

The production and trade of meat preparations (minced meat and semi-finished meat products, including fresh sausages) are registering significant annual increases in Serbia. There is an increasing number of specialized plants, as well as suppliers who directly supply consumers with this type of meat preparation. The aim of this paper is to determine the microbiological risks in the meat preparations production process by taking samples from retail facilities in order to verify HACCP compliance. HACCP systems and good hygiene practices as their pre-requisite programs, require food business operators to identify potential hazards that threaten product safety in order to eliminate or control them. Over 27 months, 297 samples of meat preparations were taken from nine retail stores. Escherichia coli was detected in 5% (16/297) of the meat preparations, and Salmonella spp. were found in 1.6% (5/297). The results obtained are signals for initiating corrective measures in the production processes and improving current sanitary procedures.

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