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Uticaj tufozela, kao dodatka hrani, na mesnatost različitih kategorija svinja
(Institut za higijenu i tehnologiju mesa, Beograd, 2010)
Application of zeolite in the diet of pigs showed multiple effects, and its application as a specific adsorbent resulted in increased growth and food conversion. In order to study effects of tufozel as representative of ...
Biochemical characteristics of Aeromonas genus isolated in rainbow trout (Oncorhynchus mykiss) / Biohemijske karakteristike roda Aeromonas izolovanih iz kalifornijske pastrmke (Oncorhynchus mykiss)
(Institut za higijenu i tehnologiju mesa, Beograd, 2012)
Aeromonas spp. are regularly present in water, and in some cases, they cause diseases in fish and amphibians. Humans are infected by ingestion of the bacteria through contaminated food or water. Objective of this paper was ...
Recent advances in understanding the virulence of enterohemorrhagic Escherichia coli in food / Nova istraživanja virulentnosti enterohemoragičnih Esherichia coli u hrani
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
Most of the genes recently found in pathogenic E. coli encode various factors which directly determine their virulence and pathotype. Two main virulence factors characteristic for enterohemorrhagic E. coli(EHEC) are ...
Some quality parameters of functional fermented, cooked and liver sausages / Važniji parametri kvaliteta funkcionalnih fermentisanih, barenih i jetrenih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% ...
Contribution to knowledge of major quality parameters of traditional (domestic) kulen / Prilog poznavanju važnijih parametara kvaliteta tradicionalnog (domaćeg) kulena
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
In this paper, results of the study of sensory properties, pH value and chemical composition of traditional or domestic kulen are presented. Results show certain disharmony between sensory and chemical and nutritional ...
Welfare of slaughter animals and impact on meat quality / Dobrobit životinja za klanje i uticaj na kvalitet mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
Animal welfare is very important in the meat production chain. From the production on the farm to slaughtering, it is the main task of experts and other stakeholders included in the meat production, as well as their ...
Changes in the quality of goat meat in the production of smoked ham
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
The quality of fresh goat meat can be defined strictly in terms of physical and chemical properties, or in terms of consumer perception. In Serbia, there is not enough information about the quality of goat meat and goat ...
The effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere / Uticaj soljenja i mariniranja na mikrobiološki status i hemijski sastav skuše upakovane u modifikovanu atmosferu
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
The aim of our study was the effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere. For the purposes of the testing, mackerel were divided into ...
The composition and significant changes in fats of functional fermented / Sastav i važnije promene masti funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2010)
The paper presents investigations of fatty acids content, hydrolytic and oxidative changes in fats of conventional fermented sausage, fermented sausage with palm fat, functional fermented sausage and functional fermented ...
Nutrition and meat quality / Ishrana i kvalitet mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
There are numerous factors which influence the quality of pork meat (genetic basis, rearing conditions, preslaughter procedures, carcass treatment, cooling). It is understandable that nutrition is one of the major factors ...