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Optimization of pasteurization of meat products using pasteurization values (p-values)
(IOP Publishing Ltd, 2021)
This study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and ...
Examination of the influence of conjugated linoleic acid in broiler nutrition on the economic efficiency of fattening
(IOP Publishing Ltd, 2021)
The aim of this study was to examine the influence of the use of CLA (2%), from days 1, 11 or 22 of fattening, on selected production results (broiler weight after each fattening phase including at the end of fattening, ...
From designing diets for animals to designing food of animal origin – overview
(Iop Publishing Ltd, Bristol, 2021)
In recent times, food is not only observed from the point of view of the required intake for growth, development and regeneration of the body, but also has a leading role in the quality of human life. Therefore, the diet ...
The effect of Spirulina inclusion in broiler feed on meat quality: recent trends in sustainable production
(Iop Publishing Ltd, Bristol, 2021)
This review covers the current situation of the use of Spirulina in poultry diets and discusses its benefits and challenges with particular emphasis on the effect of Spirulina supplementation on production performances and ...
Culinary preparation and processing of meat with wooden breast myopathy
(Iop Publishing Ltd, Bristol, 2021)
Recently, poultry meat production and consumption has become increased worldwide. Decades of intensive selection in poultry breeding resulted in fast-growing broilers, improved food conversion, low production costs, and ...
Cellulose hydrocolloids in meat products: current status and challenges in developing functional food
(Iop Publishing Ltd, Bristol, 2021)
Due to the growing health problems associated with the increased intake of saturated and trans fats, and the unbalanced n-6/n-3 ratio in the diet, in recent years numerous studies have focused on finding adequate substitutes ...
Intensive genetic selection and meat quality concerns in the modern broiler industry
(Iop Publishing Ltd, Bristol, 2021)
The genetic selection toward bigger broilers provoked the development of muscular myopathies and abnormalities. Since the affected meat is downgraded and often inadequate for further processing, economic losses to the ...
Influence of polyphenols on sensory properties of fermented sausages
(IOP Publishing Ltd, 2021)
In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could ...
Influence of CLA addition in non-ruminant diets on lipid index values
(Iop Publishing Ltd, Bristol, 2021)
In monogastric animals, tissue fatty acid profile directly reflects the fatty acid profile present in the animal's diet. Inadequate ratio of fatty acids in food can lead to negative effects on human health. Conjugated ...
Categorization of animal feed according to microbiological quality - Preferable improvement in the food chain
(IOP Publishing Ltd, 2021)
Given the fact that the law on animal feed in Serbia has long been expected and that the current Regulation on the quality of animal feed, which includes microbiological criteria, requires improvement over the years, it ...