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Now showing items 1701-1710 of 1758
Tick fauna of the autochthonous Zackel sheep in South Serbia region / Krpeljska fauna autohtone pramenke u Istočnoj Srbiji
(Institut za stočarstvo, Beograd, 2015)
Sheep production is an example of a sustainable production fully integrated within the local rural development. One of the main threats on the outdoor breeding of sheep is parasitism. Ticks are nuisances and vectors of ...
Laparoscopic insemination of sheep in Republic of Serbia / Laparoskopsko osemenjavanje ovaca u Republici Srbiji
(Institut za stočarstvo, Beograd, 2013)
This paper describes a procedure of laparoscopic insemination (LAI) performed in 42 Ile de France ewes with deep-frozen rams' semen. Frozen semen doses was imported from France, originating from two rams (A and B), and ...
Meat safety in the climate change context
(Elsevier Science Bv, Amsterdam, 2015)
Climate change is a global phenomenon in the 21st century which may have impact on the occurrence of meatborne hazards at multiple points in the meat chain continuum, from the primary production through to consumption. The ...
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 ...
Quality assessment of Srpska sausage from nine different manufacturers in Serbia
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to assess the quality of 11 different samples of Srpska sausage from 9 manufacturers in Serbia who responded to a public call of the Chamber of Commerce and Industry of Serbia in order to improve ...
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 ...
Posthodiplostomatosis in a fishpond in Serbia / Postodiplostomatoza na ribnjaku u Srbiji
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2012)
Posthodiplostomatosis (black spot disease) is a disease of young freshwater fish species of families Cyprinidae and Cobitidae, resulting from infection with metacercaria, which is the penultimate developmental stage of ...
Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings
(Elsevier Science Bv, Amsterdam, 2015)
The ripening process of fermented sausages is affected by diameter and type of sausage casings, and depends on changes in the microflora, important from hygienic and technological aspects. The aim of this study was to ...
Mycotoxins in food chain: Risk assessment and importance for public health / Mikotoksini u lancu ishrane - analiza rizika i značaj za javno zdravstvo
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
Disease outbreaks due to the consumption of contaminated food and feedstuff are a recurring problem worldwide. The major factor contributing to contamination are microorganisms, especially fungi, which produce low-molecular-weight ...
The impact of packaging in modified atmosphere and vacuum on preservation of sensory properties of carp filets (Cyprinus carpio) / Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na očuvanje senzornih svojstava odrezaka šarana (Cyprinus carpio)
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The aim of this study was to examine the impact of packaging in modified atmosphere and vacuum on changes of selected sensory characteristics of carp filets (colour and consistency of meat, the smell of and overall ...