o:277 Effects of regular control of food colours content in meat products in Serbia en Research of added food colours presence in meat products was carried out for a period of almost six years, as a continuance of previous study on market in Serbia. Improved method of high performance liquid chromatography was applied for identification and quantification odadded colours in meat products. The colours were determined in variety of meat products, smoked meat and bacon, fermented sausages and heat-treated dry sausages, boiled sausages, cooked sausages, canned meat and meat meals, meat semiproducts and mechanically separated meat and, as a separated category, sea fish pastes, both from domestic market and from import. Over the 1400 products were analysed. The research results showed great improvement both in content of colours and labelling of products of meat products in Serbia. 1552099 10.1088/1755-1315/854/1/012072 2022-05-16T08:50:52.840Z 44 yes 46 Radivoj Petronijević Institute of meat Hygiene and technology Effects of regular control of food colours content in meat products in Serbia 0000-0002-3901-3824 Dejana Trbović Institute of Meat Hygiene and Technology Effects of regular control of food colours content in meat products in Serbia person 0000-0001-9357-7789 Matija Šefer Institute of meat hygiene and technology person application/pdf 779328 https://unilib.phaidrabg.rs/o:277 no yes 16 70 92000004 71A01 IOP Conf. Series: earth and environmental science 854 IOP Conf. Series: Earth and Environmental Science IOP Publishing 2021