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Приказ резултата 31-40 од 46
The meatiness of pig carcass sides originating from farms and individual holdings according to the carcass weight and SEUROP standard classification / Mesnatost trupova svinja poreklom iz farmskog uzgoja i individualnih gazdinstava zavisno od mase polutki i klasifikacije prema SEUROP standardu
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The main objective of this study was to determine differences in meatiness of pig carcass sides originating from farms and individual holdings according to the carcass weight and SEUROP standard classification. Measurements ...
Mycotoxins in food chain: Risk assessment and importance for public health / Mikotoksini u lancu ishrane - analiza rizika i značaj za javno zdravstvo
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
Disease outbreaks due to the consumption of contaminated food and feedstuff are a recurring problem worldwide. The major factor contributing to contamination are microorganisms, especially fungi, which produce low-molecular-weight ...
Control of Salmonella in primary production of broiler chickens / Kontrola Salmonella u primarnoj proizvodnji brojlerskih pilića
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Salmonellae represent one of the main causes of zoonotic diseases in people, triggered by ingestion of contaminated food, mostly poultry meat and eggs. The presence of Salmonella in broiler chickens is monitored and ...
Quality of breaded fish products on the market / Kvalitet paniranih proizvoda od ribe na našem tržištu
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Breaded fish products and amniotic fluid are acceptable to consumers because of the rapid preparation methods and relatively low prices. These products are marketed frozen. The quality of these products on the market is ...
Investigation of the microbiological contamination of contact surfaces in meat processing facilities / Ispitivanje mikrobiološke kontaminacije površina koje dolaze u kontakt sa mesom u objektu za preradu mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
In order for food that is on the market to be safe, it must comply with the criteria of hygiene in the production process, and food safety criteria stipulated in the 'Regulations on the general and specific requirements ...
Effect of pre-processing of trout by freezing on the characteristics of smoked trout fillets / Uticaj prethodne obrade pastrmke zamrzavanjem na karakteristike fileta dimljene pastrmke
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
In the situation when the capacities of production and further treatment of smoked fish are insufficient, it is necessary to freeze fresh fish during the fishing season and treat it later, when the season is over. That was ...
Functional properties of broilers' meat depending on infection with Eimeria tenella / Funkcionalne osobine pilećeg mesa u zavisnosti od infekcije brojlera protozoom Eimeria tenella
(Institut za higijenu i tehnologiju mesa, Beograd, 2010)
Caecal coccidiosis is important parasitic disease that causes significant financial damages measured in milions of dollars per year. The aim of this paper is to investigate functional properties of broilers' meat (water ...
Bioactive peptides from meat and their influence on human health / Bioaktivni peptidi iz mesa i njihov uticaj na zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
Bioactive peptides are functional components, encrypted in the proteins and can be derived from food of plant and animal origin, including meat. After releasing during gastrointestinal digestion or food processing, these ...
The impact of pork meat and lard on human health / Uticaj svinjskog mesa i masti na zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Meat has a significant role in human evolution and is essential for proper growth and development, primarily because it represents a valuable source of proteins, as well as vitamins B, folic acid and vitamins A and D. Red ...
Analysis of beef production volume in Serbia from 1985 to 2011. / Analiza obima proizvodnje goveđeg mesa u Srbiji od 1985. do 2011. godine
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
The aim of this study was to examine and compare the volume of beef production in Serbia in three six-year periods: from 1985 to 1990, from 1995 to 2000, and from 2006 to 2011. The number of cattle, as well as the number ...