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Comparative analysis of meat chemical composition of different broiler provenances
(Institute of meat hygiene and technology, Belgrade, 2016)
The objective of this study was to determine the effect of breed line and age on carcass chemical composition in broiler chickens. Chemical composition of broiler breast meat and drumstick with thigh were compared within3 ...
Investigation of the volume of fish production and catch in Serbia from 2012 to 2021
(Institute of Meat Hygiene and Technology, 2023)
In the Serbian market, fish is available from aquaculture (such as carp and trout) and from
fishing (commercial and recreational catch). In the past ten years, from 2012 to 2021, there
has been a decrease in the production ...
Changes in bacterial status and aw values during the maturation of fermented sausages
(Institute of Meat Hygiene and Technology, 2023)
This study presents the results related to changes in aw value and bacteriological status of
fermented sausages during maturation without and with added starter culture, stuffed into a
narrower and wider casing. Values ...
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 ...
Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged ...
Enrichment of table eggs with selenium through designed feed for laying hens
(Institute of Meat Hygiene and Technology, 2023)
In recent years, the foods that are used daily in human diet are not only intended to satisfy the
requirements in basic nutrients, they are also expected to prevent food-related diseases and
help consumers acquire a ...
What is meat in Serbia?
(Institute of Meat Hygiene and Technology, 2023)
Ensuring meat safety is a significant concern in Serbia, as in any country. To address this
issue, the Serbian government has implemented several measures, including regular inspections
of slaughterhouses and meat ...
Agricultural waste: a source of bioactive compounds for potential application in meat products
(Belgrade : Institute of Meat Hygiene and Technology, 2023)
Globalization and population growth have led to the development of a modern agricultural system that currently produces millions of tons of waste. This waste is disposed of by burning, dumping or accumulating in landfills, ...
Entomophagy — a novel option in animal and human nutrition
(Institute of Meat Hygiene and Technology, 2023)
Entomophagy is not a new phenomenon in the world. Moreover, it is a traditional diet in a
large part of the planet. However, in the European framework it belongs to the category of
novel food and although the topic is ...
Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment
(Institute of Meat Hygiene and Technology, 2023)
The aim of this work is to ensure the safety of finely chopped cooked sausages stuffed in a cellulose
casing, diameter 21 mm. Safety is ensured by thermal treatment of the level of pasteurization
in a chamber under a ...