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Current status of mycotoxin contamination of food and feeds and associated public health risk in Serbia / Aktuelna situacija kontaminacije hrane i hrane za životinje mikotoksinima sa osvrtom na javnozdravstveni rizik u Srbiji
(Beograd : Institut za higijenu i tehnologiju mesa, 2020)
Mycotoxins are chemical hazards of microbiological origin, produced mainly by filamentous fungi during their secondary metabolism. The role of mycotoxins has been recognized in the aetiology of a number of diseases, ...
Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety
(Institute of Meat Hygiene and Technology, Belgrade, 2019)
Sterilization is a physical method of food preservation that, through high temperature over 100°C which destroys microorganisms and inactivates tissue enzymes. Safety and shelf-life of the canned liver pate (75 and 150 ...
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 ...
Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs / Uticaj sistema gajenja na kvalitat trupa, hemijski sastav i sadržaj masnih kiselina leđne slanine Mangulica
(Belgrade : Institute of Meat Hygiene and Technology, 2020)
This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending ...
Microbiological safety and quality of salmon: Health benefits and risk
(Institute of meat hygiene and technology, Belgrade, 2016)
A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more ...
Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life
(Institute of Meat Hygiene and Technology, 2023)
Demand for food, such as ready to eat food which is easy to consume with as long as possible
shelf life, has continuously increased due to the modernization and growth of the human population.
Sliced meat products that ...
Effects of sodium nitrite and heat treatment on cholesterol oxidation products and sensorial characteristics of dry fermented sausages
(Belgrade : Institute of meat hygiene and technology, 2017)
Cholesterol oxidation products (COPs) and selected sensorial characteristics (color, odor and flavor) of Sremska sausages industrially produced without or with use of sodium nitrite as an additive and pasteurized at the ...
Sustainable meat production
(Institute of Meat Hygiene and Technology, 2023)
Nowadays, we are more aware than ever that intensive livestock and meat production and
consumption have negative, sometimes detrimental effects on the environment and ani‑
mal and human health. Habitats, biodiversity and ...
Association between red meat consumption and cancer risk
(Institute of meat hygiene and technology, Belgrade, 2016)
Cancer is leading cause of mortality worldwide. It is assumed that cancer risk is mainly affected by environmental factors including diet habits. Among other food, it is considered that red meat consumption is linked to ...
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 ...