In this paper there are presented the results of mycologic and mycotoxicologic analysis of seven spices which are being used for production of meat products. Using standard mycologic methods, in all the tested samples, we noticed a presence of moulds. By quality and quantity, most represented are genera: Aspergillus and Penicillium. With smaller occurrence there are presented genera: Rhizopus, Mucor, Paecylomyces and Absydia. Mycotoxins - ochratoxin, aflatoxins and zearalenon, are detected in samples of ground white pepper, ginger, cloves and ground caraway

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.

No abstract

A b s t r a c t: With the aim to preserve the quality of traditional fermented sausages and provide the continuity in production , at the end of the production process. Results of the sensory evaluation showed the most desirable properties in sausages produced in the January (when climatic conditions were optimal for the production), and the results of colour and texture measurements were in agreement with the results of the sensory evaluation.

S a d r ž a j: Održivost ćevapčića može da bude produžena pakovanjem u modifi kovanoj atmosferi (MAP). Mešavina gasova sa većim sadržajem kiseonika (O2) povoljno utiče na očuvanje svetlocrvene boje kao najvažnije senzorske karakteristike svežeg mesa u maloprodaji. Ćevapčići upakovani u modifi kovanoj atmosferi retko su zastupljeni na tržištu Srbije. Cilj rada bio je da se prati tok mikrobioloških, senzorskih i hemijskih promena u ćevapčićima upakovanim u modifi kovanoj atmosferi koja se sastojala od 70% O2, i 30% CO2. Ispitivani uzorci su skladišteni 10 dana u strogo kontrolisanim uslovima pri temperaturi od +3°C. Mikrobiološka ispitivanja obuhvatala su određivanje prisustva patogenih mikroorganizama (Salmonella vrste, koagulaza pozitivne stafi lokoke, E. coli i Listeria monocytogenes), kao i mikroorganizama indikatora higijene i mikroorganizama kvara (ukupan broj aerobnih mezofi lnih i psihrofi lnih bakterija, ukupan broj bakterija iz familije Enterobacteriaceae, ukupan broj bakterija mlečne kiseline i Bronchothrix thermosphacta). Uzorci su mikrobiološki ispitivani svakog dana. Pomoću kvantitativno-deskriptivnog testa na skali intenziteta od 1 do 5 analizirana su senzorska svojstva ćevapčića (boja i miris u sirovom stanju i miris, konzistencija i ukus posle probe pečenja) 1, 4, 6, 8. i 10. dana. Svakodnevno je ispitivana pH vrednost, a 4. i 8. dana eksperimenta ispitivani su kiselinski i peroksidni broj. Na osnovu dobijenih rezultata, naročito na osnovu preporučenog ukupnog broja aerobnih mezofi lnih bakterija, koji ne bi trebalo da bude veći od 7 log cfu/g i na osnovu senzorskih karakteristika, ćevapčići upakovani u modifi kovanu atmosferu sa 70% kiseonika i 30% ugljen-dioksida su bili održivi sedam dana. Ključne reči: ćevapčići, održivost, modifi kovana atmosfera (MAP). Napomena: Prezentovani rezultati su deo istraživačkog projekta (Ev. br. 46009), koji fi nansira Ministarstvo prosvete i nauke Republike Srbije.