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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 ...
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 ...
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 ...
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) ...
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 ...
Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to determine the broiler carcasses weight loss and temperature during air cooling with intermittent water spraying (3.1 m sec-1, -1.5°C, 120 min) in order to optimize the poultry chilling process. ...
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 ...
The effects of immunocastration on male pig yield parameters and meat quality
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to evaluate the effects of immunocastration on pork meat and carcass quality, compared to meat from surgically castrated males and entire males. Ninety (Duroc x Pietrain) x (Landrace x Yorkshire) ...
Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue
(Institute of meat hygiene and technology, Belgrade, 2016)
Relationships among conjugated linoleic acid (CLA) in pig nutrition, chemical composition of meat and fatty acids composition of meat and adipose tissue were determined in pigs (crossbreed Yorkshire x Landrace) (n=60) A ...
The impact of triticale diet on production characteristics and meat quality in pigs
(Institute of meat hygiene and technology, Belgrade, 2017)
Triticale (Triticosecale) is a hybrid crop which inherited the excellent grain quality and high yield potential of wheat (Triticum spp.) and the good tolerance to biotic and abiotic stresses factors of rye (Secale cereale). ...