Pretraživanje
Prikaz rezultata 11-20 od 70
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 ...
Quality assessment of Srpska sausage from nine different manufacturers in Serbia
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to assess the quality of 11 different samples of Srpska sausage from 9 manufacturers in Serbia who responded to a public call of the Chamber of Commerce and Industry of Serbia in order to improve ...
Histological and histochemical analysis of dry fermented sausage of kulen composition / Histološka i histohemijska analiza sastava fermentisane kobasice u tipu kulena
(Institute of Meat Hygiene and Technology, 2021)
The application of histological methods in meat composition analysis and identification of prohibited tissues and organs added to meat and meat products is still in the research phase, although there have been some promising ...
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 ...
Horse carcass and meat quality — current knowledge and research gaps
(Institute of Meat Hygiene and Technology, 2023)
Horsemeat can be considered a good alternative for conventional meats due to its potential
dietetic and health benefits linked with its specific nutritional composition. The aim of this
review was to provide information ...
Health aspects of dry-cured ham
(Institute of meat hygiene and technology, Belgrade, 2016)
Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ...
Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production
(Institute of meat hygiene and technology, Belgrade, 2017)
Cheese is one of the oldest food products with preservation based on fermentation, the most common and perhaps the oldest biotechnology. It relies on the biochemical action of lactic acid bacteria (LAB) and is regarded as ...
Effect of different sodium butyrate levels in weaned pig diet on the antioxidant capacity of selected organs
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to evaluate the influence of different sodium butyrate levels on the antioxidant capacity of selected organs (liver and kidney) in pigs. The study was conducted on 48 weaned piglets (28 to 54 days ...
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 ...
Current status of mycotoxin contamination of food and feeds and associated public health risk in Serbia / Aktuelna situacija kontaminacije hrane i hrane za životinje mikotoksinima sa osvrtom na javnozdravstveni rizik u Srbiji
(Beograd : Institut za higijenu i tehnologiju mesa, 2020)
Mycotoxins are chemical hazards of microbiological origin, produced mainly by filamentous fungi during their secondary metabolism. The role of mycotoxins has been recognized in the aetiology of a number of diseases, ...