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Anticoagulant rodenticides in game meat: a risk to human health
(Belgrade : Institute of Meat Hygiene and Technology, 2023)
Although rodents are the largest taxonomic groups of all mammals, only about 5% of them are considered pests. Rodent pest control is used to control commensal rodents such as Norway rats (Rattus norvegicus), roof rats ...
Effects of phytobiotics on Cobb broiler production results, meatiness and chemical composition
(Institute of meat hygiene and technology, Belgrade, 2016)
In order to achieve better results for fattening broilers, various additives can be added to feed, including phytobiotics (phytogenic additives). Phytobiotics protect young broilers' health based on the principles of ...
Carcass performance of Simmental and Holstein Friesian beef cattle in Serbia
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of this study was to determine the slaughter weight, hot carcass weight, cold carcass weight, dressing percentage, chilling loss, forequarter weight, hindquarter weight and participation of forequarters and ...
Enrichment of table eggs with selenium through designed feed for laying hens
(Institute of Meat Hygiene and Technology, 2023)
In recent years, the foods that are used daily in human diet are not only intended to satisfy the
requirements in basic nutrients, they are also expected to prevent food-related diseases and
help consumers acquire a ...
Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue
(Institute of meat hygiene and technology, Belgrade, 2016)
Relationships among conjugated linoleic acid (CLA) in pig nutrition, chemical composition of meat and fatty acids composition of meat and adipose tissue were determined in pigs (crossbreed Yorkshire x Landrace) (n=60) A ...
Analysis of beef meat quality in a slaughterhouse in Raška district
(Institute of meat hygiene and technology, Belgrade, 2018)
The quality of slaughtered animals is a subject of interest, for both primary production and the meat industry. Classification of the carcasses is performed in slaughterhouses immediately after a veterinary examination and ...
Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged ...
Changes in bacterial status and aw values during the maturation of fermented sausages
(Institute of Meat Hygiene and Technology, 2023)
This study presents the results related to changes in aw value and bacteriological status of
fermented sausages during maturation without and with added starter culture, stuffed into a
narrower and wider casing. Values ...
Agricultural waste: a source of bioactive compounds for potential application in meat products
(Belgrade : Institute of Meat Hygiene and Technology, 2023)
Globalization and population growth have led to the development of a modern agricultural system that currently produces millions of tons of waste. This waste is disposed of by burning, dumping or accumulating in landfills, ...
What is meat in Serbia?
(Institute of Meat Hygiene and Technology, 2023)
Ensuring meat safety is a significant concern in Serbia, as in any country. To address this
issue, the Serbian government has implemented several measures, including regular inspections
of slaughterhouses and meat ...