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Presence of moulds and mycotoxins in pigs' feed: Significance in risk assessment / Prisustvo plesni i mikotoksina u hrani za ishranu svinja - značaj u proceni rizika
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
The aim of this paper was to provide detailed insight into the level of contamination of complete feeding mixtures intended for fattening pigs with mycotoxins-producing fungi and mycotoxins (n = 18). Isolation and enumeration ...
The effect of triticales on the yield and meat quality of broilers / Uticaj upotrebe tritikalea na prinos i kvalitet mesa brojlerskih pilića
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
The influence of triticale as feed on the production and carcass traits of chickens is investigated in this paper. The study was conducted on 200 chickens for fattening, hybrid Ross 308. In the experiment, two groups, or ...
Biological life cycle, significance and control of dry ham parasites / Biološki ciklus razvoja, značaj i kontrola parazita suve šunke
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
Ham represents an appropriate medium for development of many arthropods species. In this paper, the basic biological properties, life cycle of cheese skipper (Piophila casei), grain mite (A. siro), and larder beetle ...
Influence of different additives on some technological properties of smoked pork loin / Uticaj različitih aditiva na tehnološka svojstva dimljene svinjske pečenice
(Institut za higijenu i tehnologiju mesa, Beograd, 2002)
The authors examined the influence of addition of different concentrations of carrageenan (0.25%, 0.4% and 0.55% related to mass of raw material) and soy isolate (0.75%, 1.00% and 1.25% related to mass of raw material) on ...
Production and characteristics of dry cured pork shoulders / Proizvodnja i odlike suve svinjske plećke
(Institut za higijenu i tehnologiju mesa, Beograd, 2007)
This paper investigates selected quality properties of dry cured pork shoulders, prepared using traditional procedure. Shoulders were salted with sea-salt for 30 days. Smoking, drying and ripening lasted 6 months (experimental ...
Food safety and quality management system performances in Serbian meat industry / Performanse sistema za upravljanje bezbednošću i kvalitetom u pogonima industrije mesa Srbije
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
In the last ten years a significant number of domestic meat processing facilities implemented and certified (or are in the process of implementation) different safety management systems (HACCP, ISO 22000, IFS). The largest ...
Sensory properties of hamburger-type products of different composition / Senzorna svojstva proizvoda u tipu hamburgera različitog sastava
(Institut za higijenu i tehnologiju mesa, Beograd, 2002)
The authors examined the effect of additive use on sensory properties of thermally treated hamburger-type products with different raw material composition. Three experimental product groups were prepared of the following ...
Main characteristics of dry cured pork shoulder and boneless dry cured pork shoulder prepared using traditional procedure of salting, smoking and drying / Osnovne odlike suve svinjske plećke i suve svinjske plećke bez kostiju spravljene tradicionalnim postupkom soljenja, dimljenja i sušenja
(Institut za higijenu i tehnologiju mesa, Beograd, 2006)
This paper presents the main characteristics of Dry Cured Pork Shoulder and Boneless Dry Cured Pork Shoulder prepared using traditional procedure of salting, smoking and drying. Dry Cured Pork Shoulder was prepared from ...
Yield of muscles for production of Užice Beef Prshuta / Prinos muskulature namenjene proizvodnji 'Goveđe užičke pršute''
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
Užice Beef Prshuta is produced from the most valuable parts of carcass muscles which originate from well fed cattle aged 3 - 5 years: round muscles (rump, thick flank, eye of round, silverside without eye of round topside), ...
Yield of meat for pork prosciutto production / Prinos mesa namenjenog proizvodnji svinjske pršute
(Institut za higijenu i tehnologiju mesa, Beograd, 2006)
Eighteen carcasses were used for investigations of meat yield for pork prosciutto production (primal cut loin - M. longissimus lumborum et thoracis). Average weight of live pigs was 102 kg. Average weight of warm primary ...