4 Dragan Kovačević, PhD, full professor, Faculty of Food Technology Osijek. J. J. Strossmayer University of Osijek, Franje Kuhača 20, Osijek, Croatia Introduction Ochratoxin A is a mycotoxin, a secondary metabolite produced by the mold of Aspergillus and Penicillium species. Regarding the fact that research indicate to its nephrotoxic, neurotoxic, mutagenic, carcinogenic, teratogenic and immuno...

Background & Aims of the Study: One way to increasing shelf life of meat is the production of sausages along with additives. One of these additives contains nitrite that in an acceptance limit is not a threat for human health but if it's amount is higher than standard, it will react in the body with secondary amine and the result is the formation of...

Meat productions from sixteen local Portuguese cattle breeds represent high economic and cultural value for local populations. Among these, Minhota is one of the most important on meat aptitude located on the northwest of the country. This breed is used for high-quality meat. This study describes the influence of slaughter age, corresponding veal (6 months) and beef (9 months) and sex, reared i...

the objective of this study was to evaluate the morphometric and reproductive traits of indigenous dairy goat types. it was conducted in three districts (ebnat, gonji-kolela and farta) based on the agro-ecological differences, goat population potentials and experience of the farmers using goat milk. semi-structured questionnaires, field observations, morphological and reproductive trait measure...

It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels of dietary biogenic amines can be toxic for certain consumers, and sec...

During the past few decades there has been a steady increase in global production of poultry meat and eggs. Although the high nutritive value of eggs and poultry meat has resulted in increasing demand, food quality and safety factors are becoming increasingly significant in determining market value of poultry products. Poultry production is one of the fastest growing sectors of Iranian agricult...

This study sought to explore the informational themes and information sources cited by the media to cover stories of cultured meat in both the United States and the European Union. The results indicated that cultured meat news articles in both the United States and the European Union commonly discuss cultured meat in terms of benefits, history, process, time, livestock production problems, and ...

The prospect of consumable meat produced in a laboratory setting without the need to raise and slaughter animals is both realistic and exciting. Not only could such in vitro meat become popular due to potential cost savings, but it also avoids many of the ethical and environmental problems with traditional meat productions. However, as with any new technology, in vitro meat is likely to face so...

In recent years, demand for white meat products has resulted in excess supplies and depressed prices of leg meat in the United States. One approach to increasing the utilization of dark meat is to extract the pigments and fat to make the resulting product more acceptable for the production of further-processed meat products. To date, such technologies have been inefficient (low yields) or have ...