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Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to determine the broiler carcasses weight loss and temperature during air cooling with intermittent water spraying (3.1 m sec-1, -1.5°C, 120 min) in order to optimize the poultry chilling process. ...
Quality assessment of Srpska sausage from nine different manufacturers in Serbia
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to assess the quality of 11 different samples of Srpska sausage from 9 manufacturers in Serbia who responded to a public call of the Chamber of Commerce and Industry of Serbia in order to improve ...
Acute phase proteins as biomarkers of pre-slaughter stress in pigs
(Institute of Meat Hygiene and Technology, 2023)
Pre-slaughter handling, which include transportation, housing, social stress, heat, and dietary
changes, is one of the main causes that produces stress in pigs. The appropriate biomarkers
and objective laboratory criteria ...
UPLC-MS/MS determination of histamine levels in canned fish collected from Belgrade retail markets
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of this study was to determine the amount of histamine in canned fish samples collected from Belgrade retail stores using ultra-performance liquid chromatography tandem mass-spectrometry. In addition, the established ...
Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)
(Institute of meat hygiene and technology, Belgrade, 2018)
The objective of this study was to evaluate the influence of three supplementary diets on the nutritional quality of marketable common carp. Supplementary diets (Carp1-maize, Carp2-extruded and Carp3-pelleted feed) exhibited ...
Indexing of fatty acids in raw turkey meat and products for their characterization in a healthy diet
(Institute of Meat Hygiene and Technology, 2023)
The aim of this work was to determine the fatty acid profile and health lipid indices of fresh
turkey meat, as well as products obtained from turkey meat, i.e. turkey sausage and pate.
Turkey breast muscles were cut from ...
Yersinia enterocolitica and control measures for reducing risks in the pork production chain
(Institute of Meat Hygiene and Technology, 2023)
Yersiniosis caused by Yersinia enterocolitica is the third most common zoonosis transmitted
from asymptomatic, healthy pigs to humans through raw or insufficiently cooked meat.
The occurrence of Y. enterocolitica on a ...
Sustainable meat production
(Institute of Meat Hygiene and Technology, 2023)
Nowadays, we are more aware than ever that intensive livestock and meat production and
consumption have negative, sometimes detrimental effects on the environment and ani‑
mal and human health. Habitats, biodiversity and ...
Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life
(Institute of Meat Hygiene and Technology, 2023)
Demand for food, such as ready to eat food which is easy to consume with as long as possible
shelf life, has continuously increased due to the modernization and growth of the human population.
Sliced meat products that ...
Non-thermal technologies for milk and dairy processing
(Institute of Meat Hygiene and Technology, 2023)
Modern consumers demand minimally processed, high-quality, sustainably produced, and
ethically sourced food. The food industry strives to meet these demands without compromising
food safety. Non-thermal technologies offer ...