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Important properties of Srem dry ham produced by optimizing the traditional production procedures / Važnije osobine sremske šunke proizvedene optimiziranjem tradicionalnog postupka proizvodnje
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
In this paper important factors of quality and shelf-life of Srem dry ham. produced by optimizing traditional procedure, are presented. The traditional production procedure of Srem dry ham has been optimized, i.e. adjusted ...
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 ...
Nanotechnology and its potential applications in meat industry / Nanotehnologija i njena potencijalna primena u industriji mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
The food industry is making great efforts to improve hygiene, extend the shelf life of products, prevent food-borne illnesses and contamination by chemical and also physical agents, and to improve their detection and control ...
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 ...
Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia / Higijena procesa klanja i obrade svinja tokom godinu dana na jednoj klanici u Severnobanatskom okrugu u Srbiji
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
During the validation and verification of HACCP system, a food business operator must use the data obtained in the regular control, whose dynamics and extent are required by actual legislation. During one year, at a cattle ...
Significance of biosecurity measures in primary broiler production / Značaj biosigurnosnih mera u primarnoj proizvodnji mesa brojlera
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The impact of disease on poultry production is one of the major limiting factors of successful performance in the poultry industry. Biosecurity can be defined as a way to assure safety from the transmission of infectious ...
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" ...
Coccidiosis in poultry industry / Kokcidioza u proizvodnji živine
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
Coccidiosis is a permanent health problem in poultry industry especially in intensive production systems. It is the most important poultry disease as far as economy is concerned since yearly costs of prophylaxis, as well ...
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 ...
Some important physical, physico-chemical and sensory quality properties of functional fermented sausages / Važnije fizičke, fizičko-hemijske i senzorske osobine kvaliteta funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
This paper presents the investigation of certain parameters pH value, colour, firmness and overall sensory quality of functional and conventional fermented sausages. The experiments that were carried out included the ...