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Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment
(Institute of Meat Hygiene and Technology, 2023)
The aim of this work is to ensure the safety of finely chopped cooked sausages stuffed in a cellulose
casing, diameter 21 mm. Safety is ensured by thermal treatment of the level of pasteurization
in a chamber under a ...
Microbiological status of minced pork meat in vacuum and modified atmosphere packaging
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the microbiological status (total viable count, lactic acid bacteria and Enterobacteriaceae), total ...
Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to determine the survival of Yersinia enterocolitica (biotype 1, serotype O:8), and the microbiological status (lactic acid bacteria and Enterobacteriaceae), water activity and pH values of Sremska ...
Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia
(Institute of meat hygiene and technology, Belgrade, 2018)
For the successful validation and verification of the HACCP system, a food business operator is obliged, among other duties, to have continuous microbiological data of carcasses which are followed by a certain dynamic that ...
Effects of phytobiotics on Cobb broiler production results, meatiness and chemical composition
(Institute of meat hygiene and technology, Belgrade, 2016)
In order to achieve better results for fattening broilers, various additives can be added to feed, including phytobiotics (phytogenic additives). Phytobiotics protect young broilers' health based on the principles of ...
Meat in traditional Serbian cuisine
(Institute of meat hygiene and technology, Belgrade, 2018)
The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, ...
Carcass performance of Simmental and Holstein Friesian beef cattle in Serbia
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of this study was to determine the slaughter weight, hot carcass weight, cold carcass weight, dressing percentage, chilling loss, forequarter weight, hindquarter weight and participation of forequarters and ...
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 ...