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Sensory properties and fatty acids profiles of fermented dry sausages made of pork meat from various breeds
(IOP Publishing Ltd, Bristol, 2017)
In this study, the parallel examinations on fatty acid profiles and sensory properties of fermented dry sausages are presented. Three types of kulen and sremska sausages were made, which varied depending on the percentage ...
Environmental footprints in the meat chain
(IOP Publishing Ltd, Bristol, 2017)
The objective of this paper was to present environmental performance of the meat chain and highlight main environmental footprints. The meat sector is recognized as one of the leading polluting sectors in the food industry. ...
Attitudes of Serbian food technology students towards surgical and immunocastration of boars and their sensitivity to androstenone and skatole
(IOP Publishing Ltd, Bristol, 2017)
Various European Union pork chain actors and stakeholders agreed in 2010 on a road map to voluntarily abandon piglet castration by 1 January 2018. Because currently in Serbia, male piglets are surgically castrated and ...
Safety in Serbian animal source food industry and the impact of hazard analysis and critical control points: A review
(IOP Publishing Ltd, Bristol, 2017)
There is a significant lack of HACCP-educated and/or HACCP-highly trained personnel within the Serbian animal source food workforces and veterinary inspectors, and this can present problems, particularly in hazard ...
A comparison between Warner-Bratzler shear force measurement and texture profile analysis of meat and meat products: a review
(IOP Publishing Ltd, Bristol, 2017)
Texture is one of the most important characteristics of meat and we can explain it as the human physiological-psychological awareness of a number of rheological and other properties of foods and their relations. In this ...