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The safety and quality of sous vide food
(Institute of meat hygiene and technology, Belgrade, 2018)
The demands of contemporary health conscious consumers are increasingly focused on minimally processed, convenient and affordable food that retains its natural sensory qualities along with nutritional value. In order to ...
Perspectives in fat replacement in sausages
(Institute of Meat Hygiene and Technology, 2023)
Fat replacement in meat products has gained in importance during recent decades, ever since
animal fat was recognized as one of the significant causes of chronic non‑infectious diseases
in modern human populations. Meat ...
Influence of phytobiotics in feed on the cost-effectiveness of broiler production during fattening
(Belgrade : Institute of Meat Hygiene and Technology, 2022)
The aim of this study was to determine the effect of using phytobiotics in broiler feed on the economic efficiency parameters of fattening. The study was conducted on 240 broilers originating from a commercial incubator ...
Being a vegetarian: Health benefits and hazards
(Institute of meat hygiene and technology, Belgrade, 2018)
Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has ...
Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to determine the broiler carcasses weight loss and temperature during air cooling with intermittent water spraying (3.1 m sec-1, -1.5°C, 120 min) in order to optimize the poultry chilling process. ...
Quality assessment of Srpska sausage from nine different manufacturers in Serbia
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to assess the quality of 11 different samples of Srpska sausage from 9 manufacturers in Serbia who responded to a public call of the Chamber of Commerce and Industry of Serbia in order to improve ...
Histological and histochemical analysis of dry fermented sausage of kulen composition / Histološka i histohemijska analiza sastava fermentisane kobasice u tipu kulena
(Institute of Meat Hygiene and Technology, 2021)
The application of histological methods in meat composition analysis and identification of prohibited tissues and organs added to meat and meat products is still in the research phase, although there have been some promising ...
Yersinia enterocolitica and control measures for reducing risks in the pork production chain
(Institute of Meat Hygiene and Technology, 2023)
Yersiniosis caused by Yersinia enterocolitica is the third most common zoonosis transmitted
from asymptomatic, healthy pigs to humans through raw or insufficiently cooked meat.
The occurrence of Y. enterocolitica on a ...
Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)
(Institute of meat hygiene and technology, Belgrade, 2018)
The objective of this study was to evaluate the influence of three supplementary diets on the nutritional quality of marketable common carp. Supplementary diets (Carp1-maize, Carp2-extruded and Carp3-pelleted feed) exhibited ...
Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia? / Merenje konkurentnosti na tržištu industrije mesa - da li u Srbiji postoje oligopoli?
(Institute of meat hygiene and technology, Belgrade, 2018)
Production of meat and processing of meat products is a very significant part of the food industry. In order to secure economic growth and development, especially in the meat industry, it is very important to provide free ...