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Investigation of major changes during ripening of traditional fermented sausage Lemeški kulen / Ispitivanje važnijih promena u toku zrenja tradicionalne fermentisane kobasice Lemeški kulen
(Institut za higijenu i tehnologiju mesa, Beograd, 2012)
In this paper the results of investigation of major changes during ripening of traditional fermented dry sausage Lemeški kulen are presented. During the ripening of Lemeški kulen microflora is growing very slowly, what is ...
Welfare of slaughter animals and impact on meat quality / Dobrobit životinja za klanje i uticaj na kvalitet mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
Animal welfare is very important in the meat production chain. From the production on the farm to slaughtering, it is the main task of experts and other stakeholders included in the meat production, as well as their ...
Nutrition and meat quality / Ishrana i kvalitet mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
There are numerous factors which influence the quality of pork meat (genetic basis, rearing conditions, preslaughter procedures, carcass treatment, cooling). It is understandable that nutrition is one of the major factors ...
Some quality parameters and nutritional value of functional fermented sausages / Neki parametri kvaliteta i nutritivna vrednost funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
in this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of first class pork and beef meat (75-80%), lard and vegetable ...
Some quality parameters of functional fermented, cooked and liver sausages / Važniji parametri kvaliteta funkcionalnih fermentisanih, barenih i jetrenih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% ...
Contribution to knowledge of major quality parameters of traditional (domestic) kulen / Prilog poznavanju važnijih parametara kvaliteta tradicionalnog (domaćeg) kulena
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
In this paper, results of the study of sensory properties, pH value and chemical composition of traditional or domestic kulen are presented. Results show certain disharmony between sensory and chemical and nutritional ...
The effect of conjugated linoleic acid on fatty acid composition of dried pork neck / Uticaj konjugovane linolne kiseline na masnokiselinski sastav i senzorne osobine suvog svinjskog vrata
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Given the importance of CLA for human health, the study aimed to examine the effect of the addition of CLA mixture for pigs in the final stage of fattening on the physical, physico-chemical and sensory properties of meat, ...
The impact of casing on selected parameters of safety and quality of fermented sausages / Uticaj izbora omotača na odabrane parametre bezbednosti i kvaliteta fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The production of fermented sausages in households in our region has a long tradition, especially in Vojvodina and in some parts of Serbia (Sandžak, Zlatibor, Pirot). In this experiment, the impact of the selected casings ...
Nutritive value of fodder mixes for nutrition of cattle in territory of Republic of Serbia / Hranljiva vrednost krmnih smeša za ishranu goveda na teritoriji Republike Srbije
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2010)
Over a period of five years (2005-2009), the laboratory of the Department for Nutrition and Botanic analyzed 22 samples of mixes from the territory of Serbia, intended for the diet of two categories of cattle (fattening ...
Effect of pre-processing of trout by freezing on the characteristics of smoked trout fillets / Uticaj prethodne obrade pastrmke zamrzavanjem na karakteristike fileta dimljene pastrmke
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
In the situation when the capacities of production and further treatment of smoked fish are insufficient, it is necessary to freeze fresh fish during the fishing season and treat it later, when the season is over. That was ...