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The composition and significant changes in fats of functional fermented / Sastav i važnije promene masti funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2010)
The paper presents investigations of fatty acids content, hydrolytic and oxidative changes in fats of conventional fermented sausage, fermented sausage with palm fat, functional fermented sausage and functional fermented ...
Some quality parameters of functional fermented, cooked and liver sausages / Važniji parametri kvaliteta funkcionalnih fermentisanih, barenih i jetrenih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% ...
Contribution to knowledge of major quality parameters of traditional (domestic) kulen / Prilog poznavanju važnijih parametara kvaliteta tradicionalnog (domaćeg) kulena
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
In this paper, results of the study of sensory properties, pH value and chemical composition of traditional or domestic kulen are presented. Results show certain disharmony between sensory and chemical and nutritional ...
Changes in the quality of goat meat in the production of smoked ham
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
The quality of fresh goat meat can be defined strictly in terms of physical and chemical properties, or in terms of consumer perception. In Serbia, there is not enough information about the quality of goat meat and goat ...
Recent advances in understanding the virulence of enterohemorrhagic Escherichia coli in food / Nova istraživanja virulentnosti enterohemoragičnih Esherichia coli u hrani
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
Most of the genes recently found in pathogenic E. coli encode various factors which directly determine their virulence and pathotype. Two main virulence factors characteristic for enterohemorrhagic E. coli(EHEC) are ...
Polyunsaturated fatty acids in the fish meat and their significance for human health / Polinezasićene masne kiseline u mesu ribe i njihov značaj za zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
Proper nutrition is very important for the quality of life. Nutritional and health significance of the use of fish and fish products in the diet is one of the reasons for the continuous increase in demand for such products ...
Assessment of mercury intake associated with fish consumption in Serbia / Procena unosa žive kroz konzumaciju ribe u Srbiji
(Institut za higijenu i tehnologiju mesa, Beograd, 2012)
Nutritional benefits of fish can be attributed primarily to the content of high-quality proteins, vitamins, elements and omega-3 polyunsaturated fatty acids. On the other hand, fish and fishery products are susceptible to ...
Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method / Ispitivanje mogućnosti detekcije fluorohinolona u tkivima bubrega šarana mikrobiološkom difuzionom metodom
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
Fish is one of the most valuable food products used in human nutrition, due to the content of proteins, fat, minerals, vitamins, essential n -3 polyunsaturated fatty acids (PUFAs) and cholesterol. To meet the growing needs ...
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 ...
The study of transport conditions of pigs to the slaughterhouse / Ispitivanje uslova transporta svinja do klanice
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
Transport of animals from the farm to the slaughterhouse carries numerous obstacles: manipulation and contact with the man/operator, transport, different conditions and environment which the animal is now facing and is not ...