o:285 Determination of sensory properties and levels of trace elements during storage of canned meat products en The aim of this work was to determine the sensory properties of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), pro- duced by military recipes, and stored up to 6 years in tinplate cans. Dependence of the sensory properties on the storage period and on some trace elements content (Fe, Zn, Cu, Cr, Mn, Se, and Sn) was determined. Concentration of trace elements, measured by ICP-MS, was below the current allowable values, except for iron. Several samples showed Fe levels above the local legal limit of 30 mg/kg, with the mean values from 11.2 ± 1.4 mg/kg in PR to 40.9 ± 6.3 mg/kg in LP. The content of Sn increased with the length of storage, reaching a maximum of 4.82 mg/kg. Samples with a high concentration of Fe showed the lowest scores for sensory evaluation, with a pronounced metallic taste. 1552099 10.1111/jfpp.15278 2022-05-16T11:04:29.435Z 44 yes 46 Branislav Stojanović Military Health Department, Ministry of Defence, Belgrade, Serbia Determination of sensory properties and levels of trace elements during storage of canned meat products Zdenka Stojanović Military Medical Academy, University of Defence, Belgrade, Serbia Determination of sensory properties and levels of trace elements during storage of canned meat products person Saša Janković Instiute of meat hygiene and technology Determination of sensory properties and levels of trace elements during storage of canned meat products person 0000-0002-5223-6993 Slavoljub Stanojević Directorate for National Reference Laboratories, Zemun, Serbia Determination of sensory properties and levels of trace elements during storage of canned meat products person Milica Balaban Faculty of Natural Sciences and Mathematics, University of Banja Luka, Banja Luka, Bosnia and Herzegovin Determination of sensory properties and levels of trace elements during storage of canned meat products person Vesna Antić Faculty of Agriculture, University of Belgrade, Belgrade-Zemun, Serbia Determination of sensory properties and levels of trace elements during storage of canned meat products person Dragan Vasilev Faculty of Veterinary Medicine, University of Belgrade Determination of sensory properties and levels of trace elements during storage of canned meat products person Nenad Parunović Institute of meat hygiene and technology Determination of sensory properties and levels of trace elements during storage of canned meat products person 0000-0002-8193-4715 application/pdf 902500 https://unilib.phaidrabg.rs/o:285 no yes 1 70 92000001 71A01 Journal of food processing and preservation 45 e15278 Wiley 2021