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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 ...
Microbiological status of minced pork meat in vacuum and modified atmosphere packaging
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the microbiological status (total viable count, lactic acid bacteria and Enterobacteriaceae), total ...