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Investigation of zeolites influence on vitamin B6 content in broilers' chicken meat: Method validation / Ispitivanje uticaja zeolita na sadržaj vitamina B6 u mesu brojlera - validacija metode
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
Zeolites are crystal, hydrated aluminosilicates of alkali-metal and alkaline-earth-metal cations which possesses 'infinite' three-dimensional crystaline structure, and are characterized with an ability of losing and accepting ...
Some quality parameters and nutritional value of functional fermented sausages / Neki parametri kvaliteta i nutritivna vrednost funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
in this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of first class pork and beef meat (75-80%), lard and vegetable ...
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 ...
Ispitivanje kvaliteta mesa svinja sa farmi u Srbiji / Investigation of quality of pork meat from Serbian farms
(Beograd : Institut za higijenu i tehnologiju mesa, 2009)
Kvalitet mesa je rezultat složenih i osetljivih biohemijskih procesa i promena koje se u mišiću odvijaju nakon klanja. Zahtevi potrošača u pogledu kvaliteta svinjskog mesa su različiti. Nekima su najznačajnija, pre ...
Influence of selenium and vitamin E on broiler meat quality and yield / Uticaj selena i vitamina E na kvalitet i prinos trupova brojlera
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
In this paper effects of broiler meal supplementation with organic and inorganic forms of selenium and different amounts of vitamin E on broiler meat quality and meat yield were monitored. The experiment was carried out ...
Primena enrofloksacina u živinarstvu kao potencijalni rizik za bezbednost hrane - rezidue veterinarskih lekova u jestivim tkivima* / Usage of enrofloxacin in poultry production as a potential risk for food safety – veterinary drugs residues in edible tissues
(Beograd : Institut za higijenu i tehnologiju mesa, 2009)
Danas su u nauci o bezbednosti hrane definisane dve glavne opasnosti koje nastaju kao direktna posledica primene antimikrobnih lekova: rezidue u jestivim tkivima i razvijanje rezistencije zoonotskih patogena. Enrofloksacin, ...
Uticaj različitih smeša gasova na očuvanje senzorskih svojstava odrezaka šarana (Cyprinus carpio) / Effect of various gas mixtures in keeping sensory properties of carp’s (Cyprinus carpio) cuts
(Beograd : Institut za higijenu i tehnologiju mesa, 2009)
Tržište ribe i proizvoda od ribe se, poslednjih godina, ubrzano razvija u svetu. Zahtev potrošača je da riba u prodaji bude već očišćena i spremna za brzu pripremu. Održivost sveže ohlađene ribe može da bude ...
Factors significant for the shelf-life of fish and selected fish products in retail / Činioci od značaja za održivost ribe i odabranih proizvoda od ribe u prometu
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
Fish is one of most nutritive valuable food of animal origin in human nutrition. World fish landing reached its own maximum at the end of the past century. However, increasing market needs for food products are compensated ...
Mycotoxins in feeds: Risk in human health / Mikotoksini u hrani za životinje - rizik po zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
Mikotoksini su toksične supstance koje mogu biti prisutne u velikom broju hraniva i namirnica. Mikotoksini ispoljavaju veoma širok spektar negativnih efekata koji se, pored patomorfoloških alteracija na različitim organima ...
Microflora and physico-chemical parameters of the quality of kulen / Mikroflora i fizičko-hemijski pokazatelji kvaliteta kulena
(Institut za higijenu i tehnologiju mesa, Beograd, 2004)
The paper presents the investigations of main physical, chemical and bacteriological characteristics of kulen, a home-made fermented dry sausage produced in a traditional and industrial way. pH-values of both the "traditional" ...