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Приказ резултата 31-40 од 46
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 ...
Coccidiosis in poultry industry / Kokcidioza u proizvodnji živine
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
Coccidiosis is a permanent health problem in poultry industry especially in intensive production systems. It is the most important poultry disease as far as economy is concerned since yearly costs of prophylaxis, as well ...
The study of transport conditions of pigs to the slaughterhouse / Ispitivanje uslova transporta svinja do klanice
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
Transport of animals from the farm to the slaughterhouse carries numerous obstacles: manipulation and contact with the man/operator, transport, different conditions and environment which the animal is now facing and is not ...
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 ...
Functional properties of broilers' meat depending on infection with Eimeria tenella / Funkcionalne osobine pilećeg mesa u zavisnosti od infekcije brojlera protozoom Eimeria tenella
(Institut za higijenu i tehnologiju mesa, Beograd, 2010)
Caecal coccidiosis is important parasitic disease that causes significant financial damages measured in milions of dollars per year. The aim of this paper is to investigate functional properties of broilers' meat (water ...
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 ...
Nanotechnology and its potential applications in meat industry / Nanotehnologija i njena potencijalna primena u industriji mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
The food industry is making great efforts to improve hygiene, extend the shelf life of products, prevent food-borne illnesses and contamination by chemical and also physical agents, and to improve their detection and control ...
Factors significant for the shelf-life of fish and selected fish products in retail / Činioci od značaja za održivost ribe i odabranih proizvoda od ribe u prometu
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
Fish is one of most nutritive valuable food of animal origin in human nutrition. World fish landing reached its own maximum at the end of the past century. However, increasing market needs for food products are compensated ...
Fast food in the diet of adolescents / Brza hrana u ishrani adolescenata
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
In order to improve the nutrition of adolescents and to achieve their optimal body weight, considerable effort is invested to highlight the harmful effects of consuming fast food and the need of its reduction. In a survey ...
Bioactive peptides from meat and their influence on human health / Bioaktivni peptidi iz mesa i njihov uticaj na zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
Bioactive peptides are functional components, encrypted in the proteins and can be derived from food of plant and animal origin, including meat. After releasing during gastrointestinal digestion or food processing, these ...