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Now showing items 11-20 of 138
Electrolyze doxidyzing water-new generation of biocide / Elektrolizirana oksi dirajoča voda-biocid nove generacije
(Slovenian Veterinary Research, 2011)
The contemporary cattle farming and food processing industry are fields where more and more attention is drawn to the reliability of controlling in the process of the food production. Ensuring safe food influences the ...
Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum / Praćenje promena ukupnog broja mezofilnih bakterija i torimetrijske vrednosti u uzorcima sveže pastrmke upakovane u modifikovanu atmosferu i vakuum
(Faculty of Veterinary Medicine, Belgrade, 2011)
Today, food must be healthy, subjected to minimal processing, and attractively packaged, as the expectations of consumers are ever higher. Consumers are highly sensitive to the use of additives in the food industry. There ...
Safety assessment of sugar dusting treatments by analysis of hygienic behavior in honey bee colonies
(Srpsko biološko društvo, Beograd, i dr., 2011)
The hygienic behavior in honey bees is a dominant natural defense mechanism against brood diseases. In this study, the influence of sugar dusting treatments on hygienic behavior was evaluated in 44 strong honey bee colonies. ...
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 ...
The use of modified clay in reduction of 137Cs deposition in artificially contaminated broilers
(Cluj-Napoca : AcademicPres, 2011)
Animals, twenty Hubbard broiler chicks, were six weeks old and fed with
diets of standard composition that have completely satisfied their nutritional needs. The
chicks were randomly allotted into one of the four groups ...
Resistance to erythromycin of Campylobacter jejuni and Campylobacter coli isolated from animals and humans
(Academic Journals, Victoria Island, 2011)
The sensititivity of thermophilic Campylobacter strains isolated from caecum of broiler chickens as well as caecum and colon of pigs and human stools, were tested against erythromycin. In 16 strains isolated in broiler ...
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 ...
Evaluation of the effects of ephedrine on human lymphocytes in the comet assay / Evaluacija dejstva efedrina na limfocite čoveka u komet testu
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2011)
Ephedrine, a natural alkaloid from plants of the genus Ephedra, has a chemical structure similar to catecholamines. It is well established that catecholamines (adraneline, noradrenaline and dopamine) cause genotoxic and ...
Identification of serotonergic (5HT1A-type) receptors in broiler small intestine by application of serotonin and its agonists and antagonists / Utvrđivanje serotonergičnih receptora 5HT1A tipa u tankom crijevu brojlera primjenom serotonina i njegovih agonista i antagonista
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2011)
Serotonin or 5-hydroxytryptamine (5-HT), is a monoamine neurotransmitter synthesised from L-tryptophan in serotonergic neurons and enterochromaffin cells of the gastrointestinal tract. This neurotransmitter is widely ...
Investigating chemical parameters in hot dog sausages from Novi Sad market / Ispitivanje hemijskih parametara kvaliteta viršli sa novosadskog tržišta
(Fakultet veterinarske medicine, Beograd, Srbija, 2011)
Proizvodi od mesa su veoma zastupljeni u ishrani savremenog čoveka. Po obimu proizvodnje barene kobasice zauzimaju veoma značajno mesto u industrijskoj preradi mesa. Viršle se pripremaju na osnovi proizvođačke specifikacije, ...