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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 ...
Effect of broiler slaughter weight on meat yield and quality / Uticaj telesne mase na prinos i kvalitet mesa brojlera
(Institute of meat hygiene and technology, 2019)
Broiler meat quality depends on the interaction of several factors, including genotype, slaughter age/body weight, pre-slaughter handling, and slaughter method. The aim of this study was to determine the effect of slaughter ...
Nutritional score of meat products at retail in Serbia / Nutritivni skor proizvoda od mesa na domaćem tržištu
(Institute of meat hygiene and technology, Belgrade, 2020)
Nutri-score is simplified front-of-pack nutrition labelling on packed food products, used in a broad international
context to categorize food products into five colour/letter grades (best A to worst E) that reflect the ...
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 ...
Investigation of the volume of fish production and catch in Serbia from 2012 to 2021
(Institute of Meat Hygiene and Technology, 2023)
In the Serbian market, fish is available from aquaculture (such as carp and trout) and from
fishing (commercial and recreational catch). In the past ten years, from 2012 to 2021, there
has been a decrease in the production ...
Comparative analysis of meat chemical composition of different broiler provenances
(Institute of meat hygiene and technology, Belgrade, 2016)
The objective of this study was to determine the effect of breed line and age on carcass chemical composition in broiler chickens. Chemical composition of broiler breast meat and drumstick with thigh were compared within3 ...
Agricultural waste: a source of bioactive compounds for potential application in meat products
(Belgrade : Institute of Meat Hygiene and Technology, 2023)
Globalization and population growth have led to the development of a modern agricultural system that currently produces millions of tons of waste. This waste is disposed of by burning, dumping or accumulating in landfills, ...
Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged ...
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 ...
Concentration of arsenic and heavy metals in snail tissues / Koncentracija arsena i teških metala u tkivu puževa
(Institute of meat hygiene and technology, Belgrade, 2018)
The aim of this study was to determine arsenic and heavy metal concentrations (lead, mercury, copper, cadmium, zinc, iron and manganese) in snail tissues (foot and digestive gland) obtained from snail farms in Serbia (near ...