Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina

The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO2e/week, 2.42 g SO2e/week and 8.70 g PO4e/week, respectively. Also, Bosnian households discard over 80 different pieces of food packaging waste weekly, where plastic packaging is the most dominant packing type. The highest ranked reason for discarding food is linked to plate leftovers. In general, Bosnian citizens feel guilty when they waste food. </jats:p

Effects of composition and storage duration of mechanically deboned poultry meat on sensory properties of frankfurters

Abstract This research aimed to study the influence of differences in the composition and storage length of mechanically deboned poultry meat (MDPM) on the sensory properties of frankfurters. Three variants of frankfurters were produced from three respective alternatives of MDPM that differed solely in proportions of meat from broiler backs and necks. Similarly, a commercially available and freshly produced MDPM of unknown composition was used as the control. All the four variants of MDPM were stored at -18 °C for 1, 45 and 90 days. Sensory profiling of the frankfurters was performed by 8 panellists using a quantitative-descriptive analysis (QDA). Two-factorial ANOVA and principal component analysis (PCA) of the sensory evaluation results revealed significant (p &lt; 0.05) effects of the storage time of the MDPM variants on sensory characteristics of the frankfurters, regardless of their composition.</jats:p