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Приказ резултата 11-20 од 59
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 ...
Mycotoxins in feeds: Risk in human health / Mikotoksini u hrani za životinje - rizik po zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
Mikotoksini su toksične supstance koje mogu biti prisutne u velikom broju hraniva i namirnica. Mikotoksini ispoljavaju veoma širok spektar negativnih efekata koji se, pored patomorfoloških alteracija na različitim organima ...
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 ...
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 ...
Microflora and physico-chemical parameters of the quality of kulen / Mikroflora i fizičko-hemijski pokazatelji kvaliteta kulena
(Institut za higijenu i tehnologiju mesa, Beograd, 2004)
The paper presents the investigations of main physical, chemical and bacteriological characteristics of kulen, a home-made fermented dry sausage produced in a traditional and industrial way. pH-values of both the "traditional" ...
Importance of the sense of smell in the sensory analysis of food / Značaj čula mirisa u senzornoj analizi hrane
(Institut za higijenu i tehnologiju mesa, Beograd, 2007)
The sense of smell is evolutionally one of the oldest senses and is present in most of the animal species. It has great importance in sensory analysis of food and, as such, is subject to permanent research. Food odor ...
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 ...
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 ...
Applicability of multiplex polymerase chain reaction as a method for detection and identification of salmonella / Primenljivost metode multipleks lančane reakcije polimeraze u otkrivanju i identifikaciji vrsta salmonela
(Institut za higijenu i tehnologiju mesa, Beograd, 2007)
Salmonellosis is one of the most common infectious diseases of humans and animals caused by organisms of the two species of Salmonella - Salmonella enterica and Salmonella bongori. In order to provide efficient and ...
Importance of monitoring bacteria resistance on antimicrobial agents / Značaj monitoringa rezistencije bakterija na antimikrobna sredstva
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
Problem of bacteria resistance on antimicrobial agents is not as simple as in the first days of their application. Increased use of antibiotics and chemotherapeutics contributed that a lot of bacteria strains show not only ...