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Levels and accumulation of selected heavy metals in the One Health approach
(Institute of Meat Hygiene and Technology, 2023)
Meat and meat products are main sources of human nutrients, including protein, minerals,
vitamins, and fats. One of the main potential risks of meat consumption, to public health, is
the accumulation of heavy metals. ...
Examination of the volume of meat production and the value of meat imports to Serbia from 2012 to 2021
(Institute of Meat Hygiene and Technology, 2023)
In the overall meat production, pork accounted for over 50%. The trend in meat production
during the observed period indicates an increase in production volume. The increased
production volume is based on the fact that ...
Yersinia enterocolitica and control measures for reducing risks in the pork production chain
(Institute of Meat Hygiene and Technology, 2023)
Yersiniosis caused by Yersinia enterocolitica is the third most common zoonosis transmitted
from asymptomatic, healthy pigs to humans through raw or insufficiently cooked meat.
The occurrence of Y. enterocolitica on a ...
Indexing of fatty acids in raw turkey meat and products for their characterization in a healthy diet
(Institute of Meat Hygiene and Technology, 2023)
The aim of this work was to determine the fatty acid profile and health lipid indices of fresh
turkey meat, as well as products obtained from turkey meat, i.e. turkey sausage and pate.
Turkey breast muscles were cut from ...
Validation of LC-MS/MS for food colors in foodstuffs and household products
(Institute of Meat Hygiene and Technology, 2023)
The aim of this study was to develop a quadrupole liquid chromatography mass spectrometry
(LC-MS/MS) method suitable for quantification of synthetic food colors, used as additives
or occurring as adulterants in the food ...
Influence of phytobiotics in feed on the cost-effectiveness of broiler production during fattening
(Belgrade : Institute of Meat Hygiene and Technology, 2022)
The aim of this study was to determine the effect of using phytobiotics in broiler feed on the economic efficiency parameters of fattening. The study was conducted on 240 broilers originating from a commercial incubator ...
Perspectives in fat replacement in sausages
(Institute of Meat Hygiene and Technology, 2023)
Fat replacement in meat products has gained in importance during recent decades, ever since
animal fat was recognized as one of the significant causes of chronic non‑infectious diseases
in modern human populations. Meat ...
Histological and histochemical analysis of dry fermented sausage of kulen composition / Histološka i histohemijska analiza sastava fermentisane kobasice u tipu kulena
(Institute of Meat Hygiene and Technology, 2021)
The application of histological methods in meat composition analysis and identification of prohibited tissues and organs added to meat and meat products is still in the research phase, although there have been some promising ...
Acute phase proteins as biomarkers of pre-slaughter stress in pigs
(Institute of Meat Hygiene and Technology, 2023)
Pre-slaughter handling, which include transportation, housing, social stress, heat, and dietary
changes, is one of the main causes that produces stress in pigs. The appropriate biomarkers
and objective laboratory criteria ...
Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production
(Institute of Meat Hygiene and Technology, 2023)
of fattening broilers involves raising broilers on farms with a capacity of 5,000 to 50,000
units or more at a density of 0.06 m2 per bird. Modern poultry farms are constructed
with the task of reducing heat loss, i.e. ...