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Yersinia enterocolitica and control measures for reducing risks in the pork production chain
(Institute of Meat Hygiene and Technology, 2023)
Yersiniosis caused by Yersinia enterocolitica is the third most common zoonosis transmitted
from asymptomatic, healthy pigs to humans through raw or insufficiently cooked meat.
The occurrence of Y. enterocolitica on a ...
Being a vegetarian: Health benefits and hazards
(Institute of meat hygiene and technology, Belgrade, 2018)
Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has ...
Influence of phytobiotics in feed on the cost-effectiveness of broiler production during fattening
(Belgrade : Institute of Meat Hygiene and Technology, 2022)
The aim of this study was to determine the effect of using phytobiotics in broiler feed on the economic efficiency parameters of fattening. The study was conducted on 240 broilers originating from a commercial incubator ...
Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to determine the broiler carcasses weight loss and temperature during air cooling with intermittent water spraying (3.1 m sec-1, -1.5°C, 120 min) in order to optimize the poultry chilling process. ...
Perspectives in fat replacement in sausages
(Institute of Meat Hygiene and Technology, 2023)
Fat replacement in meat products has gained in importance during recent decades, ever since
animal fat was recognized as one of the significant causes of chronic non‑infectious diseases
in modern human populations. Meat ...
Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk
(Belgrade : Institute of Meat Hygiene and Technology, 2023)
The aim of this research was to determine the influence of horse feed on selected nutritionally important components of mare’s milk with a focus on fat content: total fat, saturated fatty acids (SFA), monounsaturated fatty ...
Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety
(Institute of Meat Hygiene and Technology, Belgrade, 2019)
Sterilization is a physical method of food preservation that, through high temperature over 100°C which destroys microorganisms and inactivates tissue enzymes. Safety and shelf-life of the canned liver pate (75 and 150 ...
Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs / Uticaj sistema gajenja na kvalitat trupa, hemijski sastav i sadržaj masnih kiselina leđne slanine Mangulica
(Belgrade : Institute of Meat Hygiene and Technology, 2020)
This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending ...
The nutritional profile and technological properties of rabbit meat
(Institute of Meat Hygiene and Technology, 2023)
The production and consumption of rabbit meat are declining worldwide, even though rabbit
meat offers a nutritional profile that satisfies modern consumer aspirations. Consumers are
not sufficiently familiar with the ...
Viruses in shellfish — food safety risks
(Institute of Meat Hygiene and Technology, 2023)
Shellfish production in the EU has declined in recent decades, which is not the case with global aquaculture production of shellfish. The trend towards a healthy lifestyle and diet is becoming increasingly ...