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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 ...
Important bacterial hazards in pork production
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
There are a number of foodborne
diseases affecting humans that can be related to
consumption of pork and traced back to pigs.
These hazards include parasites, bacteria and
some viruses. Within the foodborne outbreaks
linked ...
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 ...
Content of sodium chloride and sodium in burgers from retail
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
Sodium chloride is an essential
ingredient in meat that contributes primarily taste
and textural characteristics. Due to fact that
excessive intake of salt/sodium is the one of the
main causes of human hypertension, ...
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 ...
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 ...
Campylobacteriosis – food as a source of infection
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
Campylobacter bacteria are the second
most frequently reported cause of foodborne
illness in humans and are the most common
bacteria that cause gastroenteritis worldwide,
with an estimated 845,024 cases occurring
annually, ...