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Prikaz rezultata 21-30 od 59
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 ...
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 ...
Primena enrofloksacina u živinarstvu kao potencijalni rizik za bezbednost hrane - rezidue veterinarskih lekova u jestivim tkivima* / Usage of enrofloxacin in poultry production as a potential risk for food safety – veterinary drugs residues in edible tissues
(Beograd : Institut za higijenu i tehnologiju mesa, 2009)
Danas su u nauci o bezbednosti hrane definisane dve glavne opasnosti koje nastaju kao direktna posledica primene antimikrobnih lekova: rezidue u jestivim tkivima i razvijanje rezistencije zoonotskih patogena. Enrofloksacin, ...
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 ...
Factors significant for the shelf-life of fish and selected fish products in retail / Činioci od značaja za održivost ribe i odabranih proizvoda od ribe u prometu
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
Fish is one of most nutritive valuable food of animal origin in human nutrition. World fish landing reached its own maximum at the end of the past century. However, increasing market needs for food products are compensated ...
Transmissive spongiform encephalopathies (TSE) diagnostic methods / Metode dijagnostike transmisivnih spongiformnih encefalopatija - TSE
(Institut za higijenu i tehnologiju mesa, Beograd, 2003)
TSE represents a group of neurodegenerative diseases in animals and humans characterized by progressive tendency, long incubation period and fatal ending. Animal diseases are scrapie in sheep, transmissive mink encephalopathy ...
Ispitivanje kvaliteta mesa svinja sa farmi u Srbiji / Investigation of quality of pork meat from Serbian farms
(Beograd : Institut za higijenu i tehnologiju mesa, 2009)
Kvalitet mesa je rezultat složenih i osetljivih biohemijskih procesa i promena koje se u mišiću odvijaju nakon klanja. Zahtevi potrošača u pogledu kvaliteta svinjskog mesa su različiti. Nekima su najznačajnija, pre ...
Some quality parameters and nutritional value of functional fermented sausages / Neki parametri kvaliteta i nutritivna vrednost funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
in this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of first class pork and beef meat (75-80%), lard and vegetable ...
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 ...
Changes in the quality of goat meat in the production of smoked ham
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
The quality of fresh goat meat can be defined strictly in terms of physical and chemical properties, or in terms of consumer perception. In Serbia, there is not enough information about the quality of goat meat and goat ...