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Influence of sex and castration on carcass and meat quality parameters in pigs
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
The objective of this study was to
determine the effect of sex and castration on
carcass and meat quality parameters. The
experiment was conducted on 100 commercial
market pigs (53 barrows, 31 gilts and 16 boars)
derived ...
In Vitro Meat: Possibility of the Impossible
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
As a result of increasing demand for meat
because of population growth, as well as the high
pollution of the environment, reduced the capacity
of water resources and energy consumption in last
few years there is a need ...
Nalaz teških metala i metaloida u tkivima riba kao indikator zagađenja životne sredine
(Beograd : Fakultet veterinarske medicine, 2013)
Fish-born parasitic zoonoses with special reference to anthropogenic impact / Zoonotske parazitoze riba sa posebnim osvrtom na antropogeni uticaj
(Belgrade : Faculty of Agriculture, 2013)
Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses
have been public health orphans in the world of research funding, especially because
these zoonoses have been limited for the most part ...
Chemical paremeters of the quality of pâtés from different manufacturers from Novi Sad market
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
Pâté is a cooked sausage prepared
predominantly of cooked or poached muscle
tissue according to the manufacturing
specification. Each manufacturer can develop
his unique manufacturing specification for the
pâté, which ...
Factors of importance for successful electrical stunning of pigs
(Belgrade : Institute for Animal Husbandry, 2013)
There are regulations in European Union, as well as in our
country, which require that animals during slaughter must be unconscious, must
not feel a pain and in this state must remain until complete loss of brain ...
The importance of conjugated linoleic acid for meat quality
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
The development of functional foods
has led to the investigation of the influence and
incorporation of one or more components with the
functional activities in the different types of food
products, in which the meat ...
Aged-related accumulation of lipofuscin in the brain of dogs
(Elsevier Sci Ltd, Oxford, 2013)
Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
Sustainability of cold smoked fish
products, can be defined as the period of time
between the packing of food and which the
product is safe for the consumers' health and, its
organoleptic characteristics nutritional ...