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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% ...
Investigation of the microbiological contamination of contact surfaces in meat processing facilities / Ispitivanje mikrobiološke kontaminacije površina koje dolaze u kontakt sa mesom u objektu za preradu mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
In order for food that is on the market to be safe, it must comply with the criteria of hygiene in the production process, and food safety criteria stipulated in the 'Regulations on the general and specific requirements ...
Transmissive spongiform encephalopathies (TSE) diagnostic methods / Metode dijagnostike transmisivnih spongiformnih encefalopatija - TSE
(Institut za higijenu i tehnologiju mesa, Beograd, 2003)
TSE represents a group of neurodegenerative diseases in animals and humans characterized by progressive tendency, long incubation period and fatal ending. Animal diseases are scrapie in sheep, transmissive mink encephalopathy ...
Fast food in the diet of adolescents / Brza hrana u ishrani adolescenata
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
In order to improve the nutrition of adolescents and to achieve their optimal body weight, considerable effort is invested to highlight the harmful effects of consuming fast food and the need of its reduction. In a survey ...
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 ...
Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia / Higijena procesa klanja i obrade svinja tokom godinu dana na jednoj klanici u Severnobanatskom okrugu u Srbiji
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
During the validation and verification of HACCP system, a food business operator must use the data obtained in the regular control, whose dynamics and extent are required by actual legislation. During one year, at a cattle ...
Significance of biosecurity measures in primary broiler production / Značaj biosigurnosnih mera u primarnoj proizvodnji mesa brojlera
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The impact of disease on poultry production is one of the major limiting factors of successful performance in the poultry industry. Biosecurity can be defined as a way to assure safety from the transmission of infectious ...
Hygiene in the production of broiler carcasses / Higijena procesa proizvodnje trupova brojlera
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
Salmonella spp. is the main potential hazard in consumption of broiler meat, because it leads to an acute infection of people, with symptoms of diarrhea, fever and abdominal cramps. Production of broiler meat is very ...
Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets / Mlađ i konzumna kalifornijska pastrmka (Oncorhynchus mykiss) - hemijski sastav, sadržaj holesterola i masnokiselinski sastav fileta
(Institut za higijenu i tehnologiju mesa, Beograd, 2012)
Rainbow trout (Onchorhynchys mykiss) is well known fish species in the nature. Changes in proximate composition of fish meat are associated with age and size of fish. Cholesterol content in animal tissues is associated ...
The significance of rational use of drugs in veterinary medicine for food safety / Značaj racionalne primene lekova u veterinarskoj medicini za bezbednost hrane
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
Rational use of drugs in veterinary medicine has manifold significance. By using each drug, only when it is really necessary (indicated), in right dose and route of administration, the potential damage of their use is ...