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Influence of selenium and vitamin E on broiler meat quality and yield / Uticaj selena i vitamina E na kvalitet i prinos trupova brojlera
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
In this paper effects of broiler meal supplementation with organic and inorganic forms of selenium and different amounts of vitamin E on broiler meat quality and meat yield were monitored. The experiment was carried out ...
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 ...
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 ...
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 ...
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 ...
Biological life cycle, significance and control of dry ham parasites / Biološki ciklus razvoja, značaj i kontrola parazita suve šunke
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
Ham represents an appropriate medium for development of many arthropods species. In this paper, the basic biological properties, life cycle of cheese skipper (Piophila casei), grain mite (A. siro), and larder beetle ...
Microflora and physico-chemical parameters of the quality of kulen / Mikroflora i fizičko-hemijski pokazatelji kvaliteta kulena
(Institut za higijenu i tehnologiju mesa, Beograd, 2004)
The paper presents the investigations of main physical, chemical and bacteriological characteristics of kulen, a home-made fermented dry sausage produced in a traditional and industrial way. pH-values of both the "traditional" ...
HACCP in production of dry Sremska ham / HACCP u proizvodnji suve sremske šunke
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
The paper gives major elements for introducing HACCP in traditional production of dry Sremska ham. Production of dry ham in natural environment is very difficult to control, and such product may be a potential health risk ...
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 ...