Претраживање
Приказ резултата 1-10 од 36
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 ...
Meat matters: tackling food loss and waste in the meat sector
(Institute of Meat Hygiene and Technology, 2023)
Food wastage occurs throughout the entire food chain, starting from agricultural production
and continuing through post‑harvest handling, storage, production, distribution, consumption
and disposal. Food wastage not only ...
Production and trade of milk and dairy products in Serbia
(Belgrade : Institute of Meat Hygiene and Technology, 2023)
Milk plays a significant role in human nutrition, and more than 6 billion people worldwide con‑
sume milk and dairy products. In 2019, total milk production in Serbia reached 1,597 million
litres, cow’s milk accounting ...
Current status of mycotoxin contamination of food and feeds and associated public health risk in Serbia / Aktuelna situacija kontaminacije hrane i hrane za životinje mikotoksinima sa osvrtom na javnozdravstveni rizik u Srbiji
(Beograd : Institut za higijenu i tehnologiju mesa, 2020)
Mycotoxins are chemical hazards of microbiological origin, produced mainly by filamentous fungi during their secondary metabolism. The role of mycotoxins has been recognized in the aetiology of a number of diseases, ...
Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs / Uticaj sistema gajenja na kvalitat trupa, hemijski sastav i sadržaj masnih kiselina leđne slanine Mangulica
(Belgrade : Institute of Meat Hygiene and Technology, 2020)
This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending ...
The nutritional profile and technological properties of rabbit meat
(Institute of Meat Hygiene and Technology, 2023)
The production and consumption of rabbit meat are declining worldwide, even though rabbit
meat offers a nutritional profile that satisfies modern consumer aspirations. Consumers are
not sufficiently familiar with the ...
Viruses in shellfish — food safety risks
(Institute of Meat Hygiene and Technology, 2023)
Shellfish production in the EU has declined in recent decades, which is not the case with global aquaculture production of shellfish. The trend towards a healthy lifestyle and diet is becoming increasingly ...
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, ...
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 ...
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 ...