Search
Now showing items 1-10 of 68
Effects of spent mushroom substrate on growth performance and meat characteristics of animals
(Institute of Meat Hygiene and Technology, 2023)
After the production of mushrooms for human consumption, the used substrate remains
(SMS — spent mushroom substrate). As much as five kilograms of spent substrate result
from the production of one kilogram of mushrooms. ...
Production characteristics and safety parameters of Sremska ham
(Institute of meat hygiene and technology, Belgrade, 2016)
Sremska ham is a traditional dry-cured meat product manufactured by salting, smoking and drying pork hams in a mainly natural environment. The traditional production process of cured ham in Srem region (Vojvodina, Serbia) ...
Levels and accumulation of selected heavy metals in the One Health approach
(Institute of Meat Hygiene and Technology, 2023)
Meat and meat products are main sources of human nutrients, including protein, minerals,
vitamins, and fats. One of the main potential risks of meat consumption, to public health, is
the accumulation of heavy metals. ...
Validation of LC-MS/MS for food colors in foodstuffs and household products
(Institute of Meat Hygiene and Technology, 2023)
The aim of this study was to develop a quadrupole liquid chromatography mass spectrometry
(LC-MS/MS) method suitable for quantification of synthetic food colors, used as additives
or occurring as adulterants in the food ...
Non-thermal technologies for milk and dairy processing
(Institute of Meat Hygiene and Technology, 2023)
Modern consumers demand minimally processed, high-quality, sustainably produced, and
ethically sourced food. The food industry strives to meet these demands without compromising
food safety. Non-thermal technologies offer ...
Indexing of fatty acids in raw turkey meat and products for their characterization in a healthy diet
(Institute of Meat Hygiene and Technology, 2023)
The aim of this work was to determine the fatty acid profile and health lipid indices of fresh
turkey meat, as well as products obtained from turkey meat, i.e. turkey sausage and pate.
Turkey breast muscles were cut from ...
Association between red meat consumption and cancer risk
(Institute of meat hygiene and technology, Belgrade, 2016)
Cancer is leading cause of mortality worldwide. It is assumed that cancer risk is mainly affected by environmental factors including diet habits. Among other food, it is considered that red meat consumption is linked to ...
UPLC-MS/MS determination of histamine levels in canned fish collected from Belgrade retail markets
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of this study was to determine the amount of histamine in canned fish samples collected from Belgrade retail stores using ultra-performance liquid chromatography tandem mass-spectrometry. In addition, the established ...
Examination of the volume of meat production and the value of meat imports to Serbia from 2012 to 2021
(Institute of Meat Hygiene and Technology, 2023)
In the overall meat production, pork accounted for over 50%. The trend in meat production
during the observed period indicates an increase in production volume. The increased
production volume is based on the fact that ...
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 ...