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The effect of Spirulina inclusion in broiler feed on meat quality: recent trends in sustainable production
(Iop Publishing Ltd, Bristol, 2021)
This review covers the current situation of the use of Spirulina in poultry diets and discusses its benefits and challenges with particular emphasis on the effect of Spirulina supplementation on production performances and ...
Culinary preparation and processing of meat with wooden breast myopathy
(Iop Publishing Ltd, Bristol, 2021)
Recently, poultry meat production and consumption has become increased worldwide. Decades of intensive selection in poultry breeding resulted in fast-growing broilers, improved food conversion, low production costs, and ...
Examination of the influence of conjugated linoleic acid in broiler nutrition on the economic efficiency of fattening
(IOP Publishing Ltd, 2021)
The aim of this study was to examine the influence of the use of CLA (2%), from days 1, 11 or 22 of fattening, on selected production results (broiler weight after each fattening phase including at the end of fattening, ...
From designing diets for animals to designing food of animal origin – overview
(Iop Publishing Ltd, Bristol, 2021)
In recent times, food is not only observed from the point of view of the required intake for growth, development and regeneration of the body, but also has a leading role in the quality of human life. Therefore, the diet ...
Consumer awareness of meat hazards with special reference to sources of meat contamination and microbiological hazards
(Iop Publishing Ltd, Bristol, 2021)
This paper presents the results of consumer opinion testing (n=1000) on hazards in meat (biological, chemical), as well as consumer opinion about causes of meat contamination from farm to retail. Consumer opinion on sources ...
Influence of CLA addition in non-ruminant diets on lipid index values
(Iop Publishing Ltd, Bristol, 2021)
In monogastric animals, tissue fatty acid profile directly reflects the fatty acid profile present in the animal's diet. Inadequate ratio of fatty acids in food can lead to negative effects on human health. Conjugated ...
Influence of polyphenols on sensory properties of fermented sausages
(IOP Publishing Ltd, 2021)
In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could ...
Toxoplasma gondii in pork and pigs in Serbia - A real food safety hazard
(IOP Publishing Ltd, 2021)
Infection with the apicomplexan protozoon Toxoplasma gondii is one of the most prevalent parasitic zoonotic infections globally, with existing seroprevalences varying between continents, countries, and even within countries ...
Effects of handling procedure during unloading on welfare and meat quality of market-weight pigs
(IOP Publishing Ltd, 2021)
This study aimed to examine the effects of handling procedure during unloading on blood glucose level, carcass lesions and meat quality of market-weight pigs. Rough handling during unloading was related to higher blood ...
Optimization of pasteurization of meat products using pasteurization values (p-values)
(IOP Publishing Ltd, 2021)
This study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and ...