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Effect of pre-processing of trout by freezing on the characteristics of smoked trout fillets / Uticaj prethodne obrade pastrmke zamrzavanjem na karakteristike fileta dimljene pastrmke
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
In the situation when the capacities of production and further treatment of smoked fish are insufficient, it is necessary to freeze fresh fish during the fishing season and treat it later, when the season is over. That was ...
Significance of biosecurity measures in primary broiler production / Značaj biosigurnosnih mera u primarnoj proizvodnji mesa brojlera
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The impact of disease on poultry production is one of the major limiting factors of successful performance in the poultry industry. Biosecurity can be defined as a way to assure safety from the transmission of infectious ...
Hygiene in the production of broiler carcasses / Higijena procesa proizvodnje trupova brojlera
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
Salmonella spp. is the main potential hazard in consumption of broiler meat, because it leads to an acute infection of people, with symptoms of diarrhea, fever and abdominal cramps. Production of broiler meat is very ...
Investigation of the microbiological contamination of contact surfaces in meat processing facilities / Ispitivanje mikrobiološke kontaminacije površina koje dolaze u kontakt sa mesom u objektu za preradu mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
In order for food that is on the market to be safe, it must comply with the criteria of hygiene in the production process, and food safety criteria stipulated in the 'Regulations on the general and specific requirements ...
Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia / Higijena procesa klanja i obrade svinja tokom godinu dana na jednoj klanici u Severnobanatskom okrugu u Srbiji
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
During the validation and verification of HACCP system, a food business operator must use the data obtained in the regular control, whose dynamics and extent are required by actual legislation. During one year, at a cattle ...
The meatiness of pig carcass sides originating from farms and individual holdings according to the carcass weight and SEUROP standard classification / Mesnatost trupova svinja poreklom iz farmskog uzgoja i individualnih gazdinstava zavisno od mase polutki i klasifikacije prema SEUROP standardu
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The main objective of this study was to determine differences in meatiness of pig carcass sides originating from farms and individual holdings according to the carcass weight and SEUROP standard classification. Measurements ...
The impact of packaging in modified atmosphere and vacuum on preservation of sensory properties of carp filets (Cyprinus carpio) / Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na očuvanje senzornih svojstava odrezaka šarana (Cyprinus carpio)
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The aim of this study was to examine the impact of packaging in modified atmosphere and vacuum on changes of selected sensory characteristics of carp filets (colour and consistency of meat, the smell of and overall ...
Control of Salmonella in primary production of broiler chickens / Kontrola Salmonella u primarnoj proizvodnji brojlerskih pilića
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Salmonellae represent one of the main causes of zoonotic diseases in people, triggered by ingestion of contaminated food, mostly poultry meat and eggs. The presence of Salmonella in broiler chickens is monitored and ...
Quality of breaded fish products on the market / Kvalitet paniranih proizvoda od ribe na našem tržištu
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Breaded fish products and amniotic fluid are acceptable to consumers because of the rapid preparation methods and relatively low prices. These products are marketed frozen. The quality of these products on the market is ...
Some important physical, physico-chemical and sensory quality properties of functional fermented sausages / Važnije fizičke, fizičko-hemijske i senzorske osobine kvaliteta funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
This paper presents the investigation of certain parameters pH value, colour, firmness and overall sensory quality of functional and conventional fermented sausages. The experiments that were carried out included the ...