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Introduction. Non-meat proteins are widely used in meat processing. In our study, we analyzed the effects of whey and soy protein isolates on the physicochemical and sensory properties of domestic fermented sausage. Study objects and methods. Five groups of sausages were traditionally fermented under industrial conditions. The sausage group without the additives was labelled the control, while other sausages were manufactured with the addition of 0.5% and 1.5% protein isolates of whey and soybean. Using a quantitative descriptive test, we assessed the sensory characteristics of the sausages and instrumentally determined their color, hardness, water activity (aw), and pH. Results and discussion. The proteins added to fermented sausages improved emulsification, texture, as well as water and fat binding capacity, which was confirmed by the results for hardness. Using a 0.5% soy protein isolate resulted in a firmer product. The additives had a minor effect on the color: the samples with the additives had a slightly lower L* value, and those with a soy protein had higher yellowness (b*). Conclusion. Using the additives did not have a significant effect on the chemical composition and overall sensory quality of all tested samples (P > 0.05).

The identification of meat quality characteristics from selected breeds grazing in specific regions is particularly relevant to achieve a marketing advantage. Longisimus thoracis at lumborum (LTL) from the indigenous Western Balkan (WB) sheep -VlašićkaPramenka (VP) sheep and lambs, and Pivska Pramenka (PP) sheep grazing in Bosnia & Herzegovina (B&H) and Montenegro (MN), respectively, was compared regarding carcass and meat qualities to the crossbred Norwegian white sheep (NWS) -sheep and lambs, grazing in wide Hardangervidda and Jotunheimen regions where the lamb meat is marketed as gourmet meat. The WB sheep had lower average carcass weights and antioxidant capacity, higher ultimate pH, intramuscular fat and n-6/n-3 ratio, but better tenderness and color stability compared to NWS. The WB lambs were lighter, had higher n-6/n-3 ratio, lower antioxidant capacity and became more easily rancid despite a higher fat α-tocopherol content. The marketing advantage of WB meat is its tenderness properties while NO's NWS lambs displayed a better nutritional profile.

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For a long period of time, the test weight has been used as an indicator for cereal quality evaluation in a large number of countries, and it is still in use as a fast method for determination of a price range for raw material. Correlation between the test weight, flour yield, and other quality parameters varies depending on the variety and growing conditions. In order to evaluate technological quality of wheat, the aim of this study is to determine correlation between the test weight (TW) and some physical and chemical parameters of the wheat kernel [the 1000 kernel weight, vitreousness, moisture content, ash content on dry matter, fat content, protein content, starch content, protein sedimentation volume (the Zeleny test), gluten index, content of wet gluten]. Six samples of wheat were analysed in this study. Physical and chemical parameters of wheat kernels were tested, and then correlation between the mentioned parameters was analysed. Among the identified correlations, the correlations between the test weight (TW) and 1000 kernel weight (TKW) (p˂0.01), vitreousness (p˂0.01), moisture content (p˂0.01), fat content (p˂0.01), protein content (p˂0.05), protein sedimentation volume (the Zeleny test) (p˂0.01), and wet gluten content (p˂0.05) stand out as very important. It can be concluded that the test weight can be used in the evaluation of technological suitability and baking quality of wheat because it is related to most of the analysed physical and chemical properties.