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Приказ резултата 41-50 од 59
Important properties of Srem dry ham produced by optimizing the traditional production procedures / Važnije osobine sremske šunke proizvedene optimiziranjem tradicionalnog postupka proizvodnje
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
In this paper important factors of quality and shelf-life of Srem dry ham. produced by optimizing traditional procedure, are presented. The traditional production procedure of Srem dry ham has been optimized, i.e. adjusted ...
Mycotoxins in feeds: Risk in human health / Mikotoksini u hrani za životinje - rizik po zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
Mikotoksini su toksične supstance koje mogu biti prisutne u velikom broju hraniva i namirnica. Mikotoksini ispoljavaju veoma širok spektar negativnih efekata koji se, pored patomorfoloških alteracija na različitim organima ...
The study of transport conditions of pigs to the slaughterhouse / Ispitivanje uslova transporta svinja do klanice
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
Transport of animals from the farm to the slaughterhouse carries numerous obstacles: manipulation and contact with the man/operator, transport, different conditions and environment which the animal is now facing and is not ...
Importance of the sense of smell in the sensory analysis of food / Značaj čula mirisa u senzornoj analizi hrane
(Institut za higijenu i tehnologiju mesa, Beograd, 2007)
The sense of smell is evolutionally one of the oldest senses and is present in most of the animal species. It has great importance in sensory analysis of food and, as such, is subject to permanent research. Food odor ...
Nanotechnology and its potential applications in meat industry / Nanotehnologija i njena potencijalna primena u industriji mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
The food industry is making great efforts to improve hygiene, extend the shelf life of products, prevent food-borne illnesses and contamination by chemical and also physical agents, and to improve their detection and control ...
Importance of monitoring bacteria resistance on antimicrobial agents / Značaj monitoringa rezistencije bakterija na antimikrobna sredstva
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
Problem of bacteria resistance on antimicrobial agents is not as simple as in the first days of their application. Increased use of antibiotics and chemotherapeutics contributed that a lot of bacteria strains show not only ...
Functional properties of broilers' meat depending on infection with Eimeria tenella / Funkcionalne osobine pilećeg mesa u zavisnosti od infekcije brojlera protozoom Eimeria tenella
(Institut za higijenu i tehnologiju mesa, Beograd, 2010)
Caecal coccidiosis is important parasitic disease that causes significant financial damages measured in milions of dollars per year. The aim of this paper is to investigate functional properties of broilers' meat (water ...
Coccidiosis in poultry industry / Kokcidioza u proizvodnji živine
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
Coccidiosis is a permanent health problem in poultry industry especially in intensive production systems. It is the most important poultry disease as far as economy is concerned since yearly costs of prophylaxis, as well ...
The impact of casing on selected parameters of safety and quality of fermented sausages / Uticaj izbora omotača na odabrane parametre bezbednosti i kvaliteta fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The production of fermented sausages in households in our region has a long tradition, especially in Vojvodina and in some parts of Serbia (Sandžak, Zlatibor, Pirot). In this experiment, the impact of the selected casings ...
Assessment of welfare conditions during stunning of pigs with respect to the day of the week / Ocena uslova dobrobiti svinja tokom omamljivanja u odnosu na dan u nedelji
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
Proper stunning is important in order to ensure animal welfare and to improve meat quality. The conditions in which the stunning is performed and the result of procedure may vary in practice due to numerous factors. The ...