The replacement of animal fat with unsaturated lipid sources in processed meats enhances nutritional value but introduces challenges regarding oxidative stability and sensory acceptability. In this study, the effects of replacing pork back fat with pre-emulsified walnut, linseed, or algal oils on the proximate composition, fatty acid profile, nutritional indices, lipid oxidation, and sensory properties of chicken frankfurters were investigated. Four formulations were prepared: a control group (25% pork fat) and three groups that were completely reformulated using oil emulsions (ratio inulin/water/oil 1:2:1). The fat substitute significantly reduced total fat, SFA, cholesterol (up to 30%), and calorie density, while Ʃn-3 fatty acids were enriched (p < 0.05). The linseed oil samples had the highest levels of α-linolenic acid (47.53%), while the algal oil had the highest levels of eicosapentaenoic acid (10.98%) and docosahexaenoic acid (64.73%) and the most favourable Ʃn-6/Ʃn-3 ratio (p < 0.05). All reformulated groups showed significantly improved atherogenic and thrombogenic indices and increased hypocholesterolaemic/hypercholesterolaemic ratios, which reached 17.43 in the algal oil samples (p < 0.05). Lipid oxidation was increased in the linseed and algal oil treatments, with the walnut oil group showing moderate TBARS levels and minimal accumulation of secondary oxidation products. Principal component analysis revealed that walnut oil offered the most balanced compromise between nutritional improvement, oxidative stability and sensory acceptability. These findings support a healthier reformulation of meat products by identifying oil-based fat substitutes that improve nutritional value without compromising sensory quality, which is beneficial for both research and industry.

Nitrite remains a central component in industrial cured meat processing for its role in providing colour stability, oxidative protection, and microbial safety. However, synthetic nitrite is associated with the formation of nitrosamines, leading to increased health concerns and negative consumer perception of synthetic additives, thereby increasing demand for healthier meat products produced with natural nitrite sources. This study employed a two-stage design to assess microbial nitrate curing in cooked sausages and its extension to vegetable powders. In Stage 1, sodium nitrate (100 mg/kg) combined with Staphylococcus carnosus was incubated at 30 or 40 °C for 90 or 180 min. Incubation at 30 °C yielded residual nitrite concentrations of 18–29 mg/kg, corresponding to 35–40% of those in nitrite controls, and resulted in equivalent colour (CIE ΔE* < 2) and oxidative stability (0.07–0.09 mg MDA/kg versus 0.08 mg MDA/kg in the control). In Stage 2, application of red beet (2%) and leek (1%) powders supplying 100 mg/kg NO_3⁻ produced adequate curing but induced substantial compositional and sensory deviations, including higher redness (CIE a* ≈ 23 versus 15), fourfold higher lipid oxidation (0.35–0.42 mg MDA/kg), and intensified vegetable aroma and sweetness. These findings demonstrate that microbial nitrate reduction at 30 °C effectively reproduces the technological performance of direct nitrite addition, whereas vegetable-based nitrate curing introduces significant colour, oxidative, and sensory differentiation, highlighting both potential and limitations of microbial nitrate curing.

This study investigated the complete replacement of pork backfat in frankfurters with inulin-based emulsion gels made from linseed, walnut or algal oil and structured in two ratios (1:2:0.5 and 1:2:1, oil–water–inulin). Proximate composition, water holding capacity, emulsion stability and colour were assessed after production, while texture profile analysis (TPA) was monitored during 45 days of vacuum storage. The reformulated sausages showed a significant reduction in fat content (from 21.91% to 3.81%, p < 0.001) and increased water and carbohydrate levels (p < 0.001). These shifts in composition resulted in a slightly lower pH, higher cooking and purge losses and lower emulsion stability (p < 0.001), particularly when treated with algal oil. Colour measurements revealed lighter (higher L*, p = 0.008) and more yellowish sausages (p < 0.001), with walnut oil at a 1:2:0.5 emulsion ratio showing the least deviation from the control (ΔE = 7.45). The TPA showed that oil type was the dominant factor. Walnut formulations, especially in the 1:2:1 ratio, had hardness and chewiness values closest to those of the control, while algal sausages were softer and less cohesive (p < 0.05). PCA and heatmap analyses confirmed clustering by oil type and storage time, underlining the technological suitability of the walnut gels. Overall, inulin–oil gels enable nutritional reformulation but pose a technological challenge, with walnut oil proving to be the most promising substitute and algal oil requiring additional stabilisation.

In order to examine the biased milk production depending on the sex of calves, data on calving and milk yield characteristics of 15,181 Holstein type cows in PK Belgrade, Serbia were analyzed. A total of 30,362 lactations that were realized in the period from 1985 to 2017 were analyzed. Data were prepared and analyzed using the SAS software package (SAS Institute Inc. Software License 9.3, 2012). The expression and variability of investigated traits were determined using the PROC MEANS procedure, while the effect of individual factors on milk yield traits was analyzed using the PROC GLM procedure. Obtained results deviate from the views of the Trivers–Willard (TW) hypothesis. The results indicate that mothers invest more in female offspring by producing a higher milk and fat yield in the first and second lactation compared to male offspring. This is especially emphasized under better environmental conditions. The highest milk yield (7788 kg) and fat yield (271 kg) in the second lactation were achieved in the combination with two consecutive female calves in the group of higher-than-average milk production farms, and lowest in the combination of two consecutive male calves (6783 kg for the MY and 243 kg for the FY), respectively.

Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on the sensory and microbiological properties of meat products. According to the Regulation on the quality of ground meat, meat preparations and meat products (Official Gazette of RS 50/2019), the salt content in meat products is not defined. The average NaCl values in these products can be concluded by comparison with available experimental and literature data. The aim of this study was to examine the content of sodium chloride in different meat products from 3 different production batches locally produced. A total of 42 samples were tested: Kulen and Cajna sausage (fermented sausages), dry tenderloin (cured meat products), smoked tenderloin (smoked products), hot dog (finely chopped boiled sausage), Serbian sausage (coarsely chopped boiled sausage) and pancetta (bacon). The highest average sodium chloride content was found in dry tenderloin (4.49g/100 g) while the lowest content was measured in hot dogs (1.88g/100 g). Comparing the obtained values of sodium chloride content with the values obtained by other authors for fermented products (Kulen and Cajna sausage), the tested products had significantly higher values of salt content, while the lowest average content of sodium chloride was found in smoked tenderloin samples. For other products, the content of the tested parameter was similar to the values reported in the literature. After the analysis of available samples, it was determined that the manufacturer adhered to the prescribed amounts of NaCl, according to the recipe, in every product. There weren't any notable deviations in the preparation of monitored meat products.

The increasing global consumption of processed meat, which often contains nitrite as a preservative, raises health concerns due to potential adverse effects from its metabolites, such as nitric oxide and N-nitroso compounds. The study sought to evaluate the food safety of processed meat products within the Serbian market, specifically in the Belgrade region. Nitrite levels were analysed in cooked sausages, both in their raw state and after undergoing the manufacturer's recommended thermal processing prior to consumption, if applicable. Additionally, thus far, there has been a lack of research exploring the potential influence of residual nitrite levels in the meat products prepared as per manufacturer recommendations prior to the consumption of meat products, as well as their contribution to acceptable daily intake (ADI), which provides crucial insights into the overall dietary safety of processed meats. During a three-year period, the study performed analysis on a total of 77 cooked sausages, following the standard ISO methodology. Boiling the cooked sausages led to a major reduction in this meatproduct additive, whereas frying led to a comparatively smaller decrease in nitrite concentration. Additionally, the greatest exposure to nitrite compounds occurs when consuming meat products without prior preparation, i.e., without thermal treatment by consumers before ingestion. In summary, the assessment of the ADI for nitrites revealed a high level of food safety, with all values noticeably below the maximum permitted levels specified by national legislation (150 mg/kg).