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Acute phase proteins as biomarkers of pre-slaughter stress in pigs
(Institute of Meat Hygiene and Technology, 2023)
Pre-slaughter handling, which include transportation, housing, social stress, heat, and dietary
changes, is one of the main causes that produces stress in pigs. The appropriate biomarkers
and objective laboratory criteria ...
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 ...
Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production
(Institute of Meat Hygiene and Technology, 2023)
of fattening broilers involves raising broilers on farms with a capacity of 5,000 to 50,000
units or more at a density of 0.06 m2 per bird. Modern poultry farms are constructed
with the task of reducing heat loss, i.e. ...
Non-thermal technologies for milk and dairy processing
(Institute of Meat Hygiene and Technology, 2023)
Modern consumers demand minimally processed, high-quality, sustainably produced, and
ethically sourced food. The food industry strives to meet these demands without compromising
food safety. Non-thermal technologies offer ...
Microbiological safety and quality of salmon: Health benefits and risk
(Institute of meat hygiene and technology, Belgrade, 2016)
A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more ...
Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life
(Institute of Meat Hygiene and Technology, 2023)
Demand for food, such as ready to eat food which is easy to consume with as long as possible
shelf life, has continuously increased due to the modernization and growth of the human population.
Sliced meat products that ...
Validation of LC-MS/MS for food colors in foodstuffs and household products
(Institute of Meat Hygiene and Technology, 2023)
The aim of this study was to develop a quadrupole liquid chromatography mass spectrometry
(LC-MS/MS) method suitable for quantification of synthetic food colors, used as additives
or occurring as adulterants in the food ...
Association between red meat consumption and cancer risk
(Institute of meat hygiene and technology, Belgrade, 2016)
Cancer is leading cause of mortality worldwide. It is assumed that cancer risk is mainly affected by environmental factors including diet habits. Among other food, it is considered that red meat consumption is linked to ...
Indexing of fatty acids in raw turkey meat and products for their characterization in a healthy diet
(Institute of Meat Hygiene and Technology, 2023)
The aim of this work was to determine the fatty acid profile and health lipid indices of fresh
turkey meat, as well as products obtained from turkey meat, i.e. turkey sausage and pate.
Turkey breast muscles were cut from ...
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 ...