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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 ...
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 ...
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, ...
Toxoplasma gondii — control measures for reducing risks in the pork production chain
(Institute of Meat Hygiene and Technology, 2023)
Parasites are highly significant pathogens that are transmitted through food. Their specific
life cycles, transmission routes, and usually a lengthy period between infection and the first
symptoms of the disease make ...