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1. Modification of diet fatty acid composition change the fatty acid composition of rabbit meat
Tatjana Pirman, Tina Trebušak, Alenka Levart, 2012, published scientific conference contribution

Keywords: rabbits, meat, animal nutrition, fatty acid composition, linseed oil, malondialdehyde
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2. Sensory traits of capon meat in three chicken genotypes
Špela Malovrh, Katarina Hriberšek, Dušan Terčič, Marko Volk, Božidar Žlender, Tomaž Polak, Antonija Holcman, 2009, original scientific article

Keywords: poultry, capons, genotype, meat, sensory traits, Slovenia
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3. Antioxidative effects of supplementing linseed oil-enriched diets with alfa-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers
Jakob Leskovec, Alenka Levart, Lidija Perić, Mirjana Đukić Stojčić, Vladimir Tomović, Tatjana Pirman, Janez Salobir, Vida Rezar, 2019, original scientific article

Keywords: vitamin E, vitamin C, selenium, broiler, meat quality
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4. Grilled chicken meat extract and heterocyclic aromatic amines
Marko Pezdirc, Bojana Žegura, Ana Kopčavar, Tomaž Polak, Metka Filipič, 2012, published scientific conference contribution abstract

Keywords: carcinogens in food, grilled meat, mRNA, mutagenicity, phase I and phase II metabolic enzymes
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5. Modification of method for the determination of organochlorine pesticides in meat samples
Gregor Arh, Simona Fras, Tomaž Polak, Božidar Žlender, Marjan Veber, Matevž Pompe, 2009, original scientific article

Keywords: analizne metode, organoklorirani pesticidi, meso, mesni izdelki, organochlorine pesticides, soxhlet extraction, extraction florisil, ECD, meat
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6. Influence of raw matter origin and production period on fatty acid composition of dry-cured hams
Božidar Žlender, Tomaž Polak, Dajana Špacapan, Darko Andronikov, Lea Demšar, 2008, original scientific article

Keywords: meat products, dry-cured ham, Vipava ham, pork legs, origin, fat, composition, fatty acids, Slovenija
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7. EPR studies of alternative cooked cured meat pigment (CCMP)
Marjeta Stevanović, Marjeta Šentjurc, 2000, original scientific article

Keywords: pigments, CCPM, cooked cured meat pigment, EPR spectroscopy, electronic paramagnetic resonance
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8. Antimicrobial resistance and virulence genes in Enterococcus faecium and Enterococcus faecalis from humans and retail red meat
Majda Golob, Mateja Pate, Darja Kušar, Urška Dermota, Jana Avberšek, Bojan Papić, Irena Zdovc, 2019, original scientific article

Keywords: Anti-bacterial agents - pharmacology, drug resistance bacterial - genetics, Enterococcus faecalis - genetics - drug effects - growth & development, Enterococcus faecium - genetics - drug effects - growth & development, virulence factors - genetics, meat - microbiology, vancomycin resistance - genetics, models animal, veterinary drugs
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9. Characterization of allergens in meat products
Žana Marin, 2019, master's thesis

Keywords: meat allergy, meat products, serum albumin, myosin light chain, parvalbumin, recombinant allergens
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10. Possibilities of reducing microbial contamination of common carp (Cyprinus carpio) meat
Meta Sterniša, 2020, doctoral dissertation

Keywords: microbiological quality, fish meat, common carp, Cyprinus carpio, spoilage, shelf-life, natural compounds, antimicrobial effect, Pseudomonas, bacterial adhesion, biofilm, surface contamination, transfer of contamination
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