Претраживање
Приказ резултата 1-10 од 31
Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment
(Institute of Meat Hygiene and Technology, 2023)
The aim of this work is to ensure the safety of finely chopped cooked sausages stuffed in a cellulose
casing, diameter 21 mm. Safety is ensured by thermal treatment of the level of pasteurization
in a chamber under a ...
Enrichment of table eggs with selenium through designed feed for laying hens
(Institute of Meat Hygiene and Technology, 2023)
In recent years, the foods that are used daily in human diet are not only intended to satisfy the
requirements in basic nutrients, they are also expected to prevent food-related diseases and
help consumers acquire a ...
Changes in bacterial status and aw values during the maturation of fermented sausages
(Institute of Meat Hygiene and Technology, 2023)
This study presents the results related to changes in aw value and bacteriological status of
fermented sausages during maturation without and with added starter culture, stuffed into a
narrower and wider casing. Values ...
What is meat in Serbia?
(Institute of Meat Hygiene and Technology, 2023)
Ensuring meat safety is a significant concern in Serbia, as in any country. To address this
issue, the Serbian government has implemented several measures, including regular inspections
of slaughterhouses and meat ...
Toxoplasma gondii infection in pigs in Serbia
(Institute of Meat Hygiene and Technology, 2023)
Toxoplasma gondii is a common zoonotic intracellular parasite in livestock raised for
human consumption and is a public health concern. The mode of transmission is ingestion,
and meat is considered to be a major vehicle ...
Entomophagy — a novel option in animal and human nutrition
(Institute of Meat Hygiene and Technology, 2023)
Entomophagy is not a new phenomenon in the world. Moreover, it is a traditional diet in a
large part of the planet. However, in the European framework it belongs to the category of
novel food and although the topic is ...
Production and trade of milk and dairy products in Serbia
(Belgrade : Institute of Meat Hygiene and Technology, 2023)
Milk plays a significant role in human nutrition, and more than 6 billion people worldwide con‑
sume milk and dairy products. In 2019, total milk production in Serbia reached 1,597 million
litres, cow’s milk accounting ...
Meat matters: tackling food loss and waste in the meat sector
(Institute of Meat Hygiene and Technology, 2023)
Food wastage occurs throughout the entire food chain, starting from agricultural production
and continuing through post‑harvest handling, storage, production, distribution, consumption
and disposal. Food wastage not only ...
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 ...
Detection of milk fat in dairy products — an alternative approach
(Institute of Meat Hygiene and Technology, 2023)
Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case ...