Explore Our Latest Publications on Meat Quality, Safety and Tradition!
We’re excited to share three insightful scientific articles stemming from our collaborative efforts within the „FOOD Quality in Digital Age” project. These publications were prepared by our Partners from the Slovak University of Agriculture in Nitra as a result of the 62nd International Meat Industry Conference.
The articles explore research on improving meat product quality, understanding food safety challenges, and preserving traditional food heritage:
- Effect of Chokeberry (Aronia melanocarpa) Extract on the Sensory Properties of Raw Cooked Meat Products (Frankfurters)
Discover how natural chokeberry extract enhances the sensory properties of frankfurters while contributing to cleaner label solutions. This study highlights the potential of plant-based additives in modern meat processing. - Microbial Biofilms in a Meat Processing Environment
Delve into the challenges of microbial biofilms in meat production. This article examines the risks biofilms pose to food safety and outlines innovative approaches to minimize contamination in meat processing facilities. - Characteristics of Traditional Guaranteed Meat Specialties in Slovakia
Explore the unique qualities of Slovakia’s traditional guaranteed meat products. This publication provides an in-depth analysis of their sensory, nutritional, and cultural attributes, emphasizing their role in preserving culinary heritage.
The articles provide valuable insights for food scientists, industry professionals and anyone interested in advancing food quality and safety while respecting traditional practices.
They are available in open access in the Meat Technology-Special Issue 64 available HERE.
The project is co-financed by the Governments of Czechia, Hungary, Poland and Slovakia through Visegrad Grants from International Visegrad Fund. The mission of the fund is to advance ideas for sustainable regional cooperation in Central Europe.