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Use of essential oils in order to prevent foodborne illnesses caused by pathogens in meat / Upotreba eteričnih ulja u cilju prevencije bolesti prenosivih hranom uzrokovane patogenima iz mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
Although food industry has improved production techniques and slaughter hygiene, pathogens found in meat, such as Salmonella spp., Campylobacter spp. and E. coli still cause a number of foodborne illness outbreaks yearly ...
Comparative analysis of pork production and carcasses' leanness of pigs from farms and individual households in Serbia / Uporedna analiza proizvodnje svinjskog mesa i mesnatosti trupova svinja sa farmi i iz otkupa u Srbiji
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
Unlike the trends in meat production in Europe and worldwide, where meat production is constantly increasing, Serbia records decrease of meat production from 1991 onwards. The aim of this paper is to investigate the ...
The impact of casing on selected parameters of safety and quality of fermented sausages / Uticaj izbora omotača na odabrane parametre bezbednosti i kvaliteta fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The production of fermented sausages in households in our region has a long tradition, especially in Vojvodina and in some parts of Serbia (Sandžak, Zlatibor, Pirot). In this experiment, the impact of the selected casings ...
Assessment of welfare conditions during stunning of pigs with respect to the day of the week / Ocena uslova dobrobiti svinja tokom omamljivanja u odnosu na dan u nedelji
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
Proper stunning is important in order to ensure animal welfare and to improve meat quality. The conditions in which the stunning is performed and the result of procedure may vary in practice due to numerous factors. The ...
Biochemical characteristics of Aeromonas genus isolated in rainbow trout (Oncorhynchus mykiss) / Biohemijske karakteristike roda Aeromonas izolovanih iz kalifornijske pastrmke (Oncorhynchus mykiss)
(Institut za higijenu i tehnologiju mesa, Beograd, 2012)
Aeromonas spp. are regularly present in water, and in some cases, they cause diseases in fish and amphibians. Humans are infected by ingestion of the bacteria through contaminated food or water. Objective of this paper was ...
Uticaj tufozela, kao dodatka hrani, na mesnatost različitih kategorija svinja
(Institut za higijenu i tehnologiju mesa, Beograd, 2010)
Application of zeolite in the diet of pigs showed multiple effects, and its application as a specific adsorbent resulted in increased growth and food conversion. In order to study effects of tufozel as representative of ...
Some quality parameters and nutritional value of functional fermented sausages / Neki parametri kvaliteta i nutritivna vrednost funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
in this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of first class pork and beef meat (75-80%), lard and vegetable ...
Welfare of slaughter animals and impact on meat quality / Dobrobit životinja za klanje i uticaj na kvalitet mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
Animal welfare is very important in the meat production chain. From the production on the farm to slaughtering, it is the main task of experts and other stakeholders included in the meat production, as well as their ...
Changes in the quality of goat meat in the production of smoked ham
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
The quality of fresh goat meat can be defined strictly in terms of physical and chemical properties, or in terms of consumer perception. In Serbia, there is not enough information about the quality of goat meat and goat ...
Some quality parameters of functional fermented, cooked and liver sausages / Važniji parametri kvaliteta funkcionalnih fermentisanih, barenih i jetrenih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% ...