The aim of this study was the investigation of water, sediments and fi sh tissues contamination with heavy metals. All samples were taken from the Danube River in Belgrade region, a location upstream from Batajnica. Concentrations of Cd, Hg and Pb in water samples were not detected, while concentrations of Zn, Fe, Cu and As were in the range of 0.004 -0.330 mg L -1. Iron was the most deposited metal in sediment samples in contrast to water samples where all investigated metals were detected. For the purpose of heavy metals determination in fresh fi sh tissue, fi fteen samples of three different fi sh species, silver carp (Hypophthalmichthys molitrix), common carp (Cyprinus carpio) and wels catfi sh (Silurus glanis) were collected. Concentrations of Pb, Cd, As and Hg were determined in the digestive tract, liver and muscle by absorption spectroscopy. The highest concentration of Pb was in the digestive tract in all three fi sh species, ranging from 0.036 to 1.518 μg g -1 , while Cd was mostly deposited in the liver. Concentrations of As were in the range of 0.36 -0.73 μg g -1 in Hypophthalmichthys molitrix, 0.013 -0.18 μg g -1 in Cyprinus carpio and 0.003 -0.005 μg g -1 in Silurus glanis tissues, while the content of Hg was equal in all tested tissues of carp. Concentrations of all metals were found to be present in the fi sh samples at different levels, but these values are under the maximum residual levels prescribed by the European Union (EU) and the maximum allowed concentrations (MAC) for Serbia, so the fi sh meat is acceptable for the human consumption.

The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds were Balkan goat and Serbian white goat, both female in the age of four years. Analysis of quality parameters: chemical composition (moisture, protein, total fat, ash,), pH value, fatty acids, amino acids, microelements content, tenderness, cooking loss and colour measurements were done. Statistically significant difference was found between the samples of two groups of goat meat (P < 0.05) in relation to: live weight (kg), water (%), fat (%), protein (%) and ash (%), among 11 of 15 tested fatty acids, amino acid leucin, sensory examination of fresh meat for the palpatory evaluated firmness and in the content of copper and zinc. Statistically significant differences between the groups did not existed regarding the pH value, fatty acids eicosenoic, cis-heptadecenoic, t-elaidic, t-linolelaidic and amino acids alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine and valine. Also there was no statistically significant difference in instrumental testing of the meat color, sensory evaluation of surface color, visual evaluated structure, olfactory evaluated odor and iron and manganese. These results suggest that the race of animal has an impact on meat quality.

Chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber Scombrus), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), were investigated. Quality assessment of mackerel stored in MAP (40% CO 2 +60% N 2) and VP for up to 50 days at 4±1 °C was done by the monitoring of pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and histamine. The pH value of fish meat was significantly lower in the marinated samples. The highest concentration of TVB-N was recorded in the salted mackerel stored under VP whereas the lowest TVB-N in the marinated mackerel stored under MAP conditions. The formation of TBA increased with the time of storage and was the lowest in the marinated mackerel stored in MAP. The concentration of histamine increased during storage and its level reached over 10 mg/100 g for the salted mackerel stored under VP conditions. The marinated mackerel packed in MAP had extended shelf life at 4±1 °C compared to that packaged in VP according to physico-chemical analysis.

Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from DurocYorkshire (DY), DurocYorkshirewild boar (DYWB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. The chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography with external standard. The color was determined instrumentally using the thristimulus colourimeter. The overall sensory quality (appearance, texture and smell) of samples of raw meat was evaluated. A scoring system was used in the evaluation of the results. Statistically significant differences (p < 0.05) were found in the chemical composition (moisture, fat, protein and ash) and pH values between each of the examined groups, as well as fatty acids and cholesterol content among all the examined groups. Measurments of the colour of meat from all three groups showed that the L*, a*, b*, Chroma and Hue angle were also statistically significantly different (p < 0.01

The aim of this study was to examine the relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in 100 pigs (cross between Naima sows and hybrids P-76 PenArLan boars). Before slaughter lairage time, handling and pig behavior were assessed for each animal. At exsanguination blood concentrations of lactate and cortisol were determined, while post-mortem were assessed: initial and ultimate pH value, temperature, drip, sensory and instrumental colour and marbling. On the carcasses the degree of rigor mortis and skin damage score were estimated, as well as carcass quality parameters. More developed (p<0.01) rigor mortis was observed after long lairage compared to short lairage. Higher intensity of rigor was found in pigs with higher blood lactate level (p<0.05) and with a greater thickness of subcutaneous fat tissue (p<0.05) and lower lean meat content (p<0.01). Higher blood lactate level was observed after long lairage compared to short (p<0.05) and after rough handling compared to gentle handling (p<0.01). In the group with blood lactate from 10 to 15 mmol/l meat temperature and skin blemishes score increased, while in the group with the highest blood lactate concentration (>15 mmol/l) initial pH decreased and L* value increased. These results suggest that in groups with higher blood lactate concentrations meat quality deteriorates.