Претраживање
Приказ резултата 21-30 од 59
The study of transport conditions of pigs to the slaughterhouse / Ispitivanje uslova transporta svinja do klanice
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
Transport of animals from the farm to the slaughterhouse carries numerous obstacles: manipulation and contact with the man/operator, transport, different conditions and environment which the animal is now facing and is not ...
The impact of pork meat and lard on human health / Uticaj svinjskog mesa i masti na zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Meat has a significant role in human evolution and is essential for proper growth and development, primarily because it represents a valuable source of proteins, as well as vitamins B, folic acid and vitamins A and D. Red ...
The meatiness of pig carcass sides originating from farms and individual holdings according to the carcass weight and SEUROP standard classification / Mesnatost trupova svinja poreklom iz farmskog uzgoja i individualnih gazdinstava zavisno od mase polutki i klasifikacije prema SEUROP standardu
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The main objective of this study was to determine differences in meatiness of pig carcass sides originating from farms and individual holdings according to the carcass weight and SEUROP standard classification. Measurements ...
Quality of breaded fish products on the market / Kvalitet paniranih proizvoda od ribe na našem tržištu
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Breaded fish products and amniotic fluid are acceptable to consumers because of the rapid preparation methods and relatively low prices. These products are marketed frozen. The quality of these products on the market is ...
Some important physical, physico-chemical and sensory quality properties of functional fermented sausages / Važnije fizičke, fizičko-hemijske i senzorske osobine kvaliteta funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
This paper presents the investigation of certain parameters pH value, colour, firmness and overall sensory quality of functional and conventional fermented sausages. The experiments that were carried out included the ...
Control of Salmonella in primary production of broiler chickens / Kontrola Salmonella u primarnoj proizvodnji brojlerskih pilića
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Salmonellae represent one of the main causes of zoonotic diseases in people, triggered by ingestion of contaminated food, mostly poultry meat and eggs. The presence of Salmonella in broiler chickens is monitored and ...
Nutrition and meat quality / Ishrana i kvalitet mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
There are numerous factors which influence the quality of pork meat (genetic basis, rearing conditions, preslaughter procedures, carcass treatment, cooling). It is understandable that nutrition is one of the major factors ...
Primena enrofloksacina u živinarstvu kao potencijalni rizik za bezbednost hrane - rezidue veterinarskih lekova u jestivim tkivima* / Usage of enrofloxacin in poultry production as a potential risk for food safety – veterinary drugs residues in edible tissues
(Beograd : Institut za higijenu i tehnologiju mesa, 2009)
Danas su u nauci o bezbednosti hrane definisane dve glavne opasnosti koje nastaju kao direktna posledica primene antimikrobnih lekova: rezidue u jestivim tkivima i razvijanje rezistencije zoonotskih patogena. Enrofloksacin, ...
Ispitivanje kvaliteta mesa svinja sa farmi u Srbiji / Investigation of quality of pork meat from Serbian farms
(Beograd : Institut za higijenu i tehnologiju mesa, 2009)
Kvalitet mesa je rezultat složenih i osetljivih biohemijskih procesa i promena koje se u mišiću odvijaju nakon klanja. Zahtevi potrošača u pogledu kvaliteta svinjskog mesa su različiti. Nekima su najznačajnija, pre ...
The attitudes and habits of Serbian schoolchildren in consumption of meat / Stavovi i navike školske dece u Srbiji u konzumiranju mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
The goal of this paper was to explore attitudes and habits of Serbian schoolchildren in consumption of meat. Survey was conducted using self-administrated questionnaire, on a sample of 228 schoolchildren from 7 to 18 years ...