Pretraživanje
Prikaz rezultata 61-70 od 70
Concentration of arsenic and heavy metals in snail tissues / Koncentracija arsena i teških metala u tkivu puževa
(Institute of meat hygiene and technology, Belgrade, 2018)
The aim of this study was to determine arsenic and heavy metal concentrations (lead, mercury, copper, cadmium, zinc, iron and manganese) in snail tissues (foot and digestive gland) obtained from snail farms in Serbia (near ...
Element contents in muscle tissue of Prussian carp from different lakes in an urban area
(Institute of meat hygiene and technology, Belgrade, 2019)
The aim of this study was to determine the content of some elements (Pb, Cd, Hg, Fe, Cu, Zn, As) in muscle tissue of Prussian carp (Carassius auratus gibelio) from seven different lakes in the Belgrade region, Serbia. ...
Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to determine the survival of Yersinia enterocolitica (biotype 1, serotype O:8), and the microbiological status (lactic acid bacteria and Enterobacteriaceae), water activity and pH values of Sremska ...
Microbiological status of minced pork meat in vacuum and modified atmosphere packaging
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the microbiological status (total viable count, lactic acid bacteria and Enterobacteriaceae), total ...
Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum / Reduction of microbiota in marinated vacuum-packaged poultry breast fillets
(Belgrade : Institute of Meat Hygiene and Technology, 2019)
The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 ...
Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia
(Institute of meat hygiene and technology, Belgrade, 2018)
For the successful validation and verification of the HACCP system, a food business operator is obliged, among other duties, to have continuous microbiological data of carcasses which are followed by a certain dynamic that ...
Changes in bacterial status and aw values during the maturation of fermented sausages
(Institute of Meat Hygiene and Technology, 2023)
This study presents the results related to changes in aw value and bacteriological status of
fermented sausages during maturation without and with added starter culture, stuffed into a
narrower and wider casing. Values ...
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, ...
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 ...
Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment
(Institute of Meat Hygiene and Technology, 2023)
The aim of this work is to ensure the safety of finely chopped cooked sausages stuffed in a cellulose
casing, diameter 21 mm. Safety is ensured by thermal treatment of the level of pasteurization
in a chamber under a ...