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Meat matters: tackling food loss and waste in the meat sector
(Institute of Meat Hygiene and Technology, 2023)
Food wastage occurs throughout the entire food chain, starting from agricultural production
and continuing through post‑harvest handling, storage, production, distribution, consumption
and disposal. Food wastage not only ...
Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk
(Belgrade : Institute of Meat Hygiene and Technology, 2023)
The aim of this research was to determine the influence of horse feed on selected nutritionally important components of mare’s milk with a focus on fat content: total fat, saturated fatty acids (SFA), monounsaturated fatty ...
Horse carcass and meat quality — current knowledge and research gaps
(Institute of Meat Hygiene and Technology, 2023)
Horsemeat can be considered a good alternative for conventional meats due to its potential
dietetic and health benefits linked with its specific nutritional composition. The aim of this
review was to provide information ...
Toxoplasma gondii infection in pigs in Serbia
(Institute of Meat Hygiene and Technology, 2023)
Toxoplasma gondii is a common zoonotic intracellular parasite in livestock raised for
human consumption and is a public health concern. The mode of transmission is ingestion,
and meat is considered to be a major vehicle ...
Enrichment of table eggs with selenium through designed feed for laying hens
(Institute of Meat Hygiene and Technology, 2023)
In recent years, the foods that are used daily in human diet are not only intended to satisfy the
requirements in basic nutrients, they are also expected to prevent food-related diseases and
help consumers acquire a ...
Anticoagulant rodenticides in game meat: a risk to human health
(Belgrade : Institute of Meat Hygiene and Technology, 2023)
Although rodents are the largest taxonomic groups of all mammals, only about 5% of them are considered pests. Rodent pest control is used to control commensal rodents such as Norway rats (Rattus norvegicus), roof rats ...
Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment
(Institute of Meat Hygiene and Technology, 2023)
The aim of this work is to ensure the safety of finely chopped cooked sausages stuffed in a cellulose
casing, diameter 21 mm. Safety is ensured by thermal treatment of the level of pasteurization
in a chamber under a ...
Investigation of the volume of fish production and catch in Serbia from 2012 to 2021
(Institute of Meat Hygiene and Technology, 2023)
In the Serbian market, fish is available from aquaculture (such as carp and trout) and from
fishing (commercial and recreational catch). In the past ten years, from 2012 to 2021, there
has been a decrease in the production ...
Entomophagy — a novel option in animal and human nutrition
(Institute of Meat Hygiene and Technology, 2023)
Entomophagy is not a new phenomenon in the world. Moreover, it is a traditional diet in a
large part of the planet. However, in the European framework it belongs to the category of
novel food and although the topic is ...
Changes in bacterial status and aw values during the maturation of fermented sausages
(Institute of Meat Hygiene and Technology, 2023)
This study presents the results related to changes in aw value and bacteriological status of
fermented sausages during maturation without and with added starter culture, stuffed into a
narrower and wider casing. Values ...