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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 ...
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 ...
Some important physical, physico-chemical and sensory quality properties of functional fermented sausages / Važnije fizičke, fizičko-hemijske i senzorske osobine kvaliteta funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
This paper presents the investigation of certain parameters pH value, colour, firmness and overall sensory quality of functional and conventional fermented sausages. The experiments that were carried out included the ...
Quality of breaded fish products on the market / Kvalitet paniranih proizvoda od ribe na našem tržištu
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Breaded fish products and amniotic fluid are acceptable to consumers because of the rapid preparation methods and relatively low prices. These products are marketed frozen. The quality of these products on the market is ...
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 ...
The impact of pork meat and lard on human health / Uticaj svinjskog mesa i masti na zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Meat has a significant role in human evolution and is essential for proper growth and development, primarily because it represents a valuable source of proteins, as well as vitamins B, folic acid and vitamins A and D. Red ...
Use of essential oils in order to prevent foodborne illnesses caused by pathogens in meat / Upotreba eteričnih ulja u cilju prevencije bolesti prenosivih hranom uzrokovane patogenima iz mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
Although food industry has improved production techniques and slaughter hygiene, pathogens found in meat, such as Salmonella spp., Campylobacter spp. and E. coli still cause a number of foodborne illness outbreaks yearly ...
Bioactive peptides from meat and their influence on human health / Bioaktivni peptidi iz mesa i njihov uticaj na zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
Bioactive peptides are functional components, encrypted in the proteins and can be derived from food of plant and animal origin, including meat. After releasing during gastrointestinal digestion or food processing, these ...
Analysis of beef production volume in Serbia from 1985 to 2011. / Analiza obima proizvodnje goveđeg mesa u Srbiji od 1985. do 2011. godine
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
The aim of this study was to examine and compare the volume of beef production in Serbia in three six-year periods: from 1985 to 1990, from 1995 to 2000, and from 2006 to 2011. The number of cattle, as well as the number ...
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 ...