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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 ...
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 ...
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 ...
Kvalitet pašteta na Banjalučkom tržištu u 2013. godini / Quality of pates at the Banja Luka market in 2013
(Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“, 2014)
Квалитет производа од меса дефинисан је у Републици Српској Правилником о
уситњеном месу, полупроизводима и производима од меса („Сл. гласник БиХ“ бр.
82/2013). Циљ рада био је да се испита хемијски састав јетрених и ...
Effect of goat breed on the meat quality / Uticaj rase koza na kvalitet mesa
(Savez hemijskih inženjera, 2014)
The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences ...
Analysis of the quality of carcasses of young Simental bulls according to EU standard / Analiza kvaliteta trupova mladih bikova simentalske rase prema EU standardu
(Univerzitet u Kragujevcu - Agronomski fakultet, Čačak, 2017)
Domestic spotted cattle of Simmental breed with a combined production capacity is mostly grown in the Republic of Serbia. Considering the Serbia's potential and tradition in production of quality beef meat as food for human ...
Investigating chemical parameters in hot dog sausages from Novi Sad market / Ispitivanje hemijskih parametara kvaliteta viršli sa novosadskog tržišta
(Fakultet veterinarske medicine, Beograd, Srbija, 2011)
Proizvodi od mesa su veoma zastupljeni u ishrani savremenog čoveka. Po obimu proizvodnje barene kobasice zauzimaju veoma značajno mesto u industrijskoj preradi mesa. Viršle se pripremaju na osnovi proizvođačke specifikacije, ...
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, ...
Influence of marination on salmonella spp. Growth in broiler breast fillets
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2015)
The aim of this study was to investigate the influence of marination, on the growth of Salmonella spp. in contaminated broiler breast fillets during storage. In the conducted study, broiler breast fillets were inoculated ...
Microbiological safety and quality of salmon: Health benefits and risk
(Institute of meat hygiene and technology, Belgrade, 2016)
A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more ...