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Приказ резултата 11-20 од 39
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 ...
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 ...
Meso pataka u ishrani ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Meat represents food of high biological and nutritional value. Production of poultry meat in the world is continually increasing. Production of duck meat is an important segment of agricultural production in many Asian ...
Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets / Mlađ i konzumna kalifornijska pastrmka (Oncorhynchus mykiss) - hemijski sastav, sadržaj holesterola i masnokiselinski sastav fileta
(Institut za higijenu i tehnologiju mesa, Beograd, 2012)
Rainbow trout (Onchorhynchys mykiss) is well known fish species in the nature. Changes in proximate composition of fish meat are associated with age and size of fish. Cholesterol content in animal tissues is associated ...
The effect of conjugated linoleic acid on fatty acid composition of dried pork neck / Uticaj konjugovane linolne kiseline na masnokiselinski sastav i senzorne osobine suvog svinjskog vrata
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Given the importance of CLA for human health, the study aimed to examine the effect of the addition of CLA mixture for pigs in the final stage of fattening on the physical, physico-chemical and sensory properties of meat, ...
The attitudes and habits of Serbian schoolchildren in consumption of meat / Stavovi i navike školske dece u Srbiji u konzumiranju mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
The goal of this paper was to explore attitudes and habits of Serbian schoolchildren in consumption of meat. Survey was conducted using self-administrated questionnaire, on a sample of 228 schoolchildren from 7 to 18 years ...
The impact of casing on selected parameters of safety and quality of fermented sausages / Uticaj izbora omotača na odabrane parametre bezbednosti i kvaliteta fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The production of fermented sausages in households in our region has a long tradition, especially in Vojvodina and in some parts of Serbia (Sandžak, Zlatibor, Pirot). In this experiment, the impact of the selected casings ...
Assessment of welfare conditions during stunning of pigs with respect to the day of the week / Ocena uslova dobrobiti svinja tokom omamljivanja u odnosu na dan u nedelji
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
Proper stunning is important in order to ensure animal welfare and to improve meat quality. The conditions in which the stunning is performed and the result of procedure may vary in practice due to numerous factors. The ...
Uticaj tufozela, kao dodatka hrani, na mesnatost različitih kategorija svinja
(Institut za higijenu i tehnologiju mesa, Beograd, 2010)
Application of zeolite in the diet of pigs showed multiple effects, and its application as a specific adsorbent resulted in increased growth and food conversion. In order to study effects of tufozel as representative of ...
The significance of rational use of drugs in veterinary medicine for food safety / Značaj racionalne primene lekova u veterinarskoj medicini za bezbednost hrane
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
Rational use of drugs in veterinary medicine has manifold significance. By using each drug, only when it is really necessary (indicated), in right dose and route of administration, the potential damage of their use is ...