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Now showing items 11-20 of 20
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 ...
Uticaj različitih smeša gasova na očuvanje senzorskih svojstava odrezaka šarana (Cyprinus carpio) / Effect of various gas mixtures in keeping sensory properties of carp’s (Cyprinus carpio) cuts
(Beograd : Institut za higijenu i tehnologiju mesa, 2009)
Tržište ribe i proizvoda od ribe se, poslednjih godina, ubrzano razvija u svetu. Zahtev potrošača je da riba u prodaji bude već očišćena i spremna za brzu pripremu. Održivost sveže ohlađene ribe može da bude ...
Some quality parameters and nutritional value of functional fermented sausages / Neki parametri kvaliteta i nutritivna vrednost funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
in this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of first class pork and beef meat (75-80%), lard and vegetable ...
Importance of monitoring bacteria resistance on antimicrobial agents / Značaj monitoringa rezistencije bakterija na antimikrobna sredstva
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
Problem of bacteria resistance on antimicrobial agents is not as simple as in the first days of their application. Increased use of antibiotics and chemotherapeutics contributed that a lot of bacteria strains show not only ...
Biological life cycle, significance and control of dry ham parasites / Biološki ciklus razvoja, značaj i kontrola parazita suve šunke
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
Ham represents an appropriate medium for development of many arthropods species. In this paper, the basic biological properties, life cycle of cheese skipper (Piophila casei), grain mite (A. siro), and larder beetle ...
HACCP in production of dry Sremska ham / HACCP u proizvodnji suve sremske šunke
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
The paper gives major elements for introducing HACCP in traditional production of dry Sremska ham. Production of dry ham in natural environment is very difficult to control, and such product may be a potential health risk ...
Mycotoxins in feeds: Risk in human health / Mikotoksini u hrani za životinje - rizik po zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
Mikotoksini su toksične supstance koje mogu biti prisutne u velikom broju hraniva i namirnica. Mikotoksini ispoljavaju veoma širok spektar negativnih efekata koji se, pored patomorfoloških alteracija na različitim organima ...
Applicability of multiplex polymerase chain reaction as a method for detection and identification of salmonella / Primenljivost metode multipleks lančane reakcije polimeraze u otkrivanju i identifikaciji vrsta salmonela
(Institut za higijenu i tehnologiju mesa, Beograd, 2007)
Salmonellosis is one of the most common infectious diseases of humans and animals caused by organisms of the two species of Salmonella - Salmonella enterica and Salmonella bongori. In order to provide efficient and ...
Comparative analysis of pork production and carcasses' leanness of pigs from farms and individual households in Serbia / Uporedna analiza proizvodnje svinjskog mesa i mesnatosti trupova svinja sa farmi i iz otkupa u Srbiji
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
Unlike the trends in meat production in Europe and worldwide, where meat production is constantly increasing, Serbia records decrease of meat production from 1991 onwards. The aim of this paper is to investigate the ...
Evaluation of trout freshness using torymeter / Ocena svežine pastrmke torimetrom
(Institut za higijenu i tehnologiju mesa, Beograd, 2006)
This work presents the results of comparative examination of trout freshness using sensory analysis and measuring electrical characteristics of fish skin by torymeter. Trout stored by freezing, and in the air at temperature ...