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 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 effects of different concentrations of the complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough, and on the sensory properties of three groups of bread were investigated. The best initial quality and the lowest degree of protein network weakening had the dough obtained from mixed wheat and rye flours. The best expected baking properties were shown by the white wheat flour due to the least damage of its starch. The use of the additive has an effect on the absorption of water and on the majority of C-values of all sorts of flour. The amount of additive had a significant effect on the sensory properties of wheat bread crumb texture. Also, storage duration significantly affected (p <0.01) the sensory properties of integral wheat bread aroma-taste and the weighted mean score. The interaction of these two factors had no significant effect on any of sensory properties of the investigated groups of bread

Effects of ? -tocopheryl acetate addition to the chicken feed (A-control group: common broiler feed, B and C groups: feed supplemented with a-tocopheryl acetate at 50 mg/kg and 75 mg/kg of feed, respectively) on sensory characteristics of meat of chicken breasts have been investigated as well as the content of vitamin E, expressed as a- tocopherol, in liver thigh muscle, and meat of chicken breasts. Sensory characteristics (colour, texture, tenderness and juiciness, odour and flavor) of thermally treated meat samples have been evaluated by analytical-descriptive (point) system. Regarding obtained results, it can be noticed that the color of samples scored with high grades, has been almost unvarying between samples. Tenderness as the quality of texture and juiciness has been evaluated using oral technique. Samples of groups Band C have been qualified as the most tender. Samples of group A have been slightly less tender. The juiciest samples have been of group C, followed by samples of group B and group A. Flavor of thermally treated chicken meat breast samples has been evaluated true the taste and odour characteristics (Popov-Raljic i Radovanovic, 2001) The most intensively expressed characteristic taste and odour have the samples of group A, and have been given the highest grade, while the similar grades have been given to group C samples. Also, content of vitamin E expressed as ? -tocopherol has been determined by reverse phase high-performance liquid chromatography (HPLC) method, with DAD detector on 295 nm. Results of chicken tissues study show that: content of (l-tocopherol in liver is always greater than in thigh muscle, greater than in meat of chicken breasts. Content of ? -tocopherol increased 4.17 times in meat of chicken breasts, 3.87 times in thigh muscle and 1.82 times in liver when the chicks were fed 42 days with feed supplemented with 50 mg (? -tocopheryl acetate/1 kg diet (B group). Further increase in tissues has been obtained by feed that contained 75 mg (? -tocopheryl acetate/1 kg diet (C group): 2.6 times has been greater content of ? -tocopherol in thigh muscle, 2.27 times in chick breast meat samples, 1.14 times in liver when comparing to group A. Finally, regarding all the results, the best final score for sensory evaluation of appearance, texture and flavour has been given to group B (28.25), and very similar scores, slightly lower, for group A (27. 50) and group C (27.80). HPLC results clearly indicate that ? -tocopherol content is elevated by dietary supplementation in all investigated chicken organs and is always greater in liver than in thigh muscle and in meat of chicken breasts, which improves its efficient absorption in investigated range.

The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer's yeast resulted in the increased volume of developed gas in dough by 100% compared to non-activated brewer's yeast, and the obtained bread is of more stable freshness compared to bread produced with baker's yeast. The activation of BY affects positively the quality of produced bread regarding bread volume. The volume of developed gas in dough prepared with the use of non-activated BY was not sufficient, therefore, it should not be used as fermentation agent, but only as an additive in bread production process for bread freshness preservation. Intense mixing of dough results in more compressible crumb 48 hrs after baking compared to high-speed mixing