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Are egg classes enough, or do we need an egg quality index?
(Meat TechnologyMeat Technology, 2022)
This research on eggs from one of the largest producers on the Serbian market shows variations in the most important internal and external quality characteristics in relation to freshness (expressed in Haugh Units (HUs)) ...
Estimation of fat content in fermented sausages by means of computer vision system (cvs)
(Institute of Meat Hygiene and Technology, 2021)
The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages ...
Quantitative deposition of nutrients in dorsal muscle, adipose tissue and liver in common carp (Cyprinus carpio L.) in a semi-intensive farming system
(Institute of Meat Hygiene and Technology, 2021)
Carp is the dominant species grown in Serbia and makes up over 80% of the total fish production. The aims of the present study were to analyze changes of protein, lipid, ash and moisture in dorsal muscle, adipose tissue ...