S. Atanassova, T. Stoyanchev, S. Ribarski Abstract. The aim of the study was investigation of the feasibility of colour measurements and near infrared (NIR) spectroscopy as a tool for the prediction of pork meat freshness. Chilled pork loin samples (12 different batches) were collecte

A. Kuzelov, O. Savinok, T. Angelkova, Dijana Naseva Abstract. The paper includes changes that occur in vacuum packed pieces of meat obtained by removing the haunch, vacuum packed and kept in a chamber at different temperature conditions of 4ºC. and 6ºC. The changes that occur during s

Study of antibacterial activity of some spice extracts used in the meat industry S. Dyankova, A. Dyakova, D. Miteva and M. Garbacheva