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Microbiological status of minced meat at retail in Belgrade district
(Institute of Meat Hygiene and Technology, 2023)
This study was conducted to determine the microbiological status of 390 beef and pork
minced meat samples collected over three years from 52 retailers in the territory of Belgrade.
The numbers of aerobic colony counts, ...
Health aspects of dry-cured ham
(Institute of meat hygiene and technology, Belgrade, 2016)
Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ...
Horse carcass and meat quality — current knowledge and research gaps
(Institute of Meat Hygiene and Technology, 2023)
Horsemeat can be considered a good alternative for conventional meats due to its potential
dietetic and health benefits linked with its specific nutritional composition. The aim of this
review was to provide information ...
Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production
(Institute of meat hygiene and technology, Belgrade, 2017)
Cheese is one of the oldest food products with preservation based on fermentation, the most common and perhaps the oldest biotechnology. It relies on the biochemical action of lactic acid bacteria (LAB) and is regarded as ...
Detection of milk fat in dairy products — an alternative approach
(Institute of Meat Hygiene and Technology, 2023)
Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case ...
Effect of different sodium butyrate levels in weaned pig diet on the antioxidant capacity of selected organs
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to evaluate the influence of different sodium butyrate levels on the antioxidant capacity of selected organs (liver and kidney) in pigs. The study was conducted on 48 weaned piglets (28 to 54 days ...
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 ...
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 ...
Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk
(Belgrade : Institute of Meat Hygiene and Technology, 2023)
The aim of this research was to determine the influence of horse feed on selected nutritionally important components of mare’s milk with a focus on fat content: total fat, saturated fatty acids (SFA), monounsaturated fatty ...
Characterisation of Bosnia and Herzegovina honeys according to their physico-chemical properties during 2016-2017
(Institute of meat hygiene and technology, Belgrade, 2018)
This study evaluated the quality of 78 honeys of six different floral types (Acacia, sage [Salvia officinalis L.], linden, chestnut, honeydew and blossom), mainly from Bosnia and Herzegovina. Reducing sugars, sucrose ...