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Приказ резултата 11-20 од 68
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 ...
Levels and accumulation of selected heavy metals in the One Health approach
(Institute of Meat Hygiene and Technology, 2023)
Meat and meat products are main sources of human nutrients, including protein, minerals,
vitamins, and fats. One of the main potential risks of meat consumption, to public health, is
the accumulation of heavy metals. ...
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 ...
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 ...
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 ...
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. ...
Sustainable meat production
(Institute of Meat Hygiene and Technology, 2023)
Nowadays, we are more aware than ever that intensive livestock and meat production and
consumption have negative, sometimes detrimental effects on the environment and ani‑
mal and human health. Habitats, biodiversity and ...
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 ...
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 ...
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 ...