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Health aspects of dry-cured ham
(Institute of meat hygiene and technology, Belgrade, 2016)
Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ...
Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production
(Institute of meat hygiene and technology, Belgrade, 2017)
Cheese is one of the oldest food products with preservation based on fermentation, the most common and perhaps the oldest biotechnology. It relies on the biochemical action of lactic acid bacteria (LAB) and is regarded as ...
Microbiological status of minced meat at retail in Belgrade district
(Institute of Meat Hygiene and Technology, 2023)
This study was conducted to determine the microbiological status of 390 beef and pork
minced meat samples collected over three years from 52 retailers in the territory of Belgrade.
The numbers of aerobic colony counts, ...
Effect of different sodium butyrate levels in weaned pig diet on the antioxidant capacity of selected organs
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to evaluate the influence of different sodium butyrate levels on the antioxidant capacity of selected organs (liver and kidney) in pigs. The study was conducted on 48 weaned piglets (28 to 54 days ...
Detection of milk fat in dairy products — an alternative approach
(Institute of Meat Hygiene and Technology, 2023)
Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case ...
Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give
(Institute of meat hygiene and technology, Belgrade, 2016)
Salmonella is a pathogen of public concern causing health and economic problems worldwide. Salmonella Enteritidis and Salmonella Typhimurium are the serotypes most commonly recognized as causes of human salmonellosis, which ...
Effects of phytobiotics on Cobb broiler production results, meatiness and chemical composition
(Institute of meat hygiene and technology, Belgrade, 2016)
In order to achieve better results for fattening broilers, various additives can be added to feed, including phytobiotics (phytogenic additives). Phytobiotics protect young broilers' health based on the principles of ...
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 ...
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, ...