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Investigation of major changes during ripening of traditional fermented sausage Lemeški kulen / Ispitivanje važnijih promena u toku zrenja tradicionalne fermentisane kobasice Lemeški kulen
(Institut za higijenu i tehnologiju mesa, Beograd, 2012)
In this paper the results of investigation of major changes during ripening of traditional fermented dry sausage Lemeški kulen are presented. During the ripening of Lemeški kulen microflora is growing very slowly, what is ...
Nutrition and meat quality / Ishrana i kvalitet mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
There are numerous factors which influence the quality of pork meat (genetic basis, rearing conditions, preslaughter procedures, carcass treatment, cooling). It is understandable that nutrition is one of the major factors ...
Meso pataka u ishrani ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Meat represents food of high biological and nutritional value. Production of poultry meat in the world is continually increasing. Production of duck meat is an important segment of agricultural production in many Asian ...
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 ...
Welfare of slaughter animals and impact on meat quality / Dobrobit životinja za klanje i uticaj na kvalitet mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
Animal welfare is very important in the meat production chain. From the production on the farm to slaughtering, it is the main task of experts and other stakeholders included in the meat production, as well as their ...
The significance of rational use of drugs in veterinary medicine for food safety / Značaj racionalne primene lekova u veterinarskoj medicini za bezbednost hrane
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
Rational use of drugs in veterinary medicine has manifold significance. By using each drug, only when it is really necessary (indicated), in right dose and route of administration, the potential damage of their use is ...
Polyunsaturated fatty acids in the fish meat and their significance for human health / Polinezasićene masne kiseline u mesu ribe i njihov značaj za zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
Proper nutrition is very important for the quality of life. Nutritional and health significance of the use of fish and fish products in the diet is one of the reasons for the continuous increase in demand for such products ...
Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method / Ispitivanje mogućnosti detekcije fluorohinolona u tkivima bubrega šarana mikrobiološkom difuzionom metodom
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
Fish is one of the most valuable food products used in human nutrition, due to the content of proteins, fat, minerals, vitamins, essential n -3 polyunsaturated fatty acids (PUFAs) and cholesterol. To meet the growing needs ...
The attitudes and habits of Serbian schoolchildren in consumption of meat / Stavovi i navike školske dece u Srbiji u konzumiranju mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
The goal of this paper was to explore attitudes and habits of Serbian schoolchildren in consumption of meat. Survey was conducted using self-administrated questionnaire, on a sample of 228 schoolchildren from 7 to 18 years ...
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 ...