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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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
Effects of sodium nitrite and heat treatment on cholesterol oxidation products and sensorial characteristics of dry fermented sausages
(Belgrade : Institute of meat hygiene and technology, 2017)
Cholesterol oxidation products (COPs) and selected sensorial characteristics (color, odor and flavor) of Sremska sausages industrially produced without or with use of sodium nitrite as an additive and pasteurized at the ...
Selected physico-chemical properties of Serbian dry fermented sausages in different meat industries / Odabrane fizičko-hemijske odlike fermentisanih suvih kobasica proizvodenih u različitim industrijama mesa u Srbiji
(Belgrade : Institute of meat hygiene and technology, 2018)
Selected physico-chemical characteristics of industrially produced Sremska and Sudzuk sausages were studied to complement information about the quality of typical pork and beef dry fermented products in Serbia. Analysis ...