PHYSICOCHEMICAL AND SENSORY CHARACTERIZATION OF HONEY AND ITS ADULTERANTS
The honey market in Bosnia and Herzegovina faces significant challenges regarding product authenticity and quality control. The lack of a well-regulated inspection system, combined with limited consumer awareness, creates favorable conditions for the distribution of adulterated products. This study examined 25 samples in total: 10 honey samples wit...
By Ana Velemir, Snježana Mandić, Danica Savanović, Aleksandar Savić, Predrag Janković
POSTMORTEM pH AND TEMPERATURE DYNAMICS IN PORK HAM UNDER CONVENTIONAL CHILLING
Meat quality is largely determined by post mortem biochemical processes, particularly the rate and extent of pH decrease resulting from glycogen conversion to lactic acid. The intensity of these changes depends on the animal's genetic background, pre-slaughter conditions, and the technology applied during slaughter and chilling. This study investig...
By Ana Velemir, Snježana Mandić, Danica Savanović, Aleksandar Savić, Sanja Resanović
IMPACT OF THAWING METHODS ON THE PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF BEEF MEAT
This study aimed to examine the impact of various thawing methods (refrigerator, room temperature, and microwave oven) on the physicochemical and nutritional properties of beef meat (Longissimus dorsi). The following analyses were performed: weight loss, water content, ash, fat and protein content, water-holding capacity, colour, texture, water act...
By Danica Savanović, Ana Velemir, Snježana Mandić, Jovo Savanović, Branislav Šojić, Sara Rakić
SENSORY PROPERTIES OF FERMENTED SAUSAGES WITH CASINGS TREATED WITH PLANT EXTRACTS
Natural plant extracts are a good alternative to improve the quality and safety of dry fermented sausages. Different factors during processing have an impact on the quality characteristics of the final product, but the sensory properties influence overall quality and consumers’ product acceptance. This study aimed to examine the effect ...
By Ana Velemir, Snježana Mandić, Danica Savanović, Jovo Savanović
FATTY ACID COMPOSITION OF KRANJSKA SAUSAGE WITH CASINGS TREATED WITH PLANT EXTRACTS (PRINUS SPINOSA L.)
This study aimed to evaluate the effectiveness of natural casing treatment with aqueous or ethanol extract of the blackthorn fruits (Prunus spinosa L.) on fatty acids content of vacuumpacked Kranjska sausages. Three experimental groups of sausages were produced: CS - a conventional sausage filled in a natural casing; WS - a sausage filled in...
By Ana Velemir, Snježana Mandić, Danica Savanović, Vanja Jokanović