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Приказ резултата 51-56 од 56
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 ...
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 ...
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 ...
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 ...
Evaluation of trout freshness using torymeter / Ocena svežine pastrmke torimetrom
(Institut za higijenu i tehnologiju mesa, Beograd, 2006)
This work presents the results of comparative examination of trout freshness using sensory analysis and measuring electrical characteristics of fish skin by torymeter. Trout stored by freezing, and in the air at temperature ...