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The potential of goats to produce a high-quality meat is mainly reflected in their healthy fats, low calorie intramuscular fats, saturated fats, and, especially, their high ratios of unsaturated (UFA) and saturated (SFA) fatty acids, as well as hypocholesterolemic and hypercholesterolemic fatty acids. The aim of this study was to collect and compare meat quality parameters for domestic Balkan, Alpine and Saanen goats of the same age. Samples for all tests were taken from musculus gluteus superficialis. Chemical composition, pH value, fatty acid composition, content of volatile compounds, color and overall sensory quality (appearance, texture and smell) were determined. In chemical composition, moisture, fat, protein and ash varied significantly between each of the examined groups as opposed to pH values. Furthermore, among all the examined groups a significant difference was found for fatty acids and volatile compounds. Determined ratio of polyunsaturated fatty acids (PUFAs) to SFAs was 0.089, 0.085 and 0.071 for Balkan, Alpine and Saanen goat meats, respectively. Regarding that ratio, Saanen goat meat had the most favorable characteristics. Saanen goat meat showed the highest nutritional value. On the other hand, Balkan goat meat had the lowest intramuscular fat content. Measurements of the meat color from all three groups, as well as overall acceptability, showed significant differences between breeds. Obtained results point to the impact of breed on chemical composition and fatty acid profile of goat meat.

Background/Aim. Establishing a food safety control sys-tem is extremely important in preventing diseases associated with foodborne pathogens. The aim of this study was to ex-amine the hygiene status of food contact surfaces and the ap-plication of good hygiene practices by food handlers in school canteens. Methods. A total of 10,366 swabs were tak-en from food contact surfaces, including food handler's hands from public school canteens in Novi Sad, Serbia, over ten years (2008-2017), covering voluntary good hygiene prac-tices and obligatory Hazard Analysis Critical Control Points (HACCP) implementation periods. Results. Statistically sig-nificant differences (p < 0.05) in aerobic colony counts (ACCs) on surfaces between two examined periods were found. A general positive trend regarding the reduction of microbial contamination of food contact surfaces was ob-served. The percentage of surfaces swabs with ACCs above 2.48 log CFU/cm2 significantly decreased (R2 = 0.453) during the study period, and the percentage of coagulase-positive Staphylococcus in the swabs also decreased, but not significantly (R2 = 0.264), and average annual Enterobacteriaceae counts above the established limit values on surfaces significantly de-creased (R2 = 0.442) over the years. A significantly higher (p < 0.05) percentage of workers' hands harbored ACCs, coagu-lase-positive Staphylococcus, and Enterobacteriaceae above the es-tablished limits than the equipment or work surfaces. Con-clusion. The results obtained showed the proper implemen-tation of good hygiene practices concerning food contact sur-faces, but the implementation of good personal hygiene prac-tices needs enhanced supervision. Uvod/Cilj. Uspostavljanje sistema kontrole bezbednosti je izuzetno važno u prevenciji bolesti povezanih sa patogenima koje se prenose hranom. Cilj ovog istraživanja bio je da se utvrdi higijenski status kontaktnih površina i primena dobre higijenske prakse pri rukovanju hranom u školskim kantinama. Metode. Ukupno 10 366 briseva uzeto je sa površina koje dolaze u kontakt s hranom i ruku osoblja zaposlenog u školskim kantinama u Novom Sadu u desetogodišnjem periodu (2008–2017). Istraživanje je uključivalo dva perioda: a) dobrovoljnu primenu dobre higijenske prakse i b) obaveznu implementaciju sistema Hazard Analysis Critical Control Points (HACCP). Rezultati. Statistički značajna razlika (p < 0,05) utvrđena je u ukupnom broju aerobnih bakterija (aerobic colony counts -ACCs) na površinama. Primećen je opšti pozitivni trend u pogledu smanjenja mikrobiološke kontaminacije površina koje dolaze u kontakt s namirnicama. Učestalost nalaza briseva sa utvrđenim ukupnim ACCs iznad 2,48 log CFU/cm2 smanjivala se statistički značajno (R2 = 0,453) tokom perioda ispitivanja; učestalost prisustva koagulaza pozitivnih stafilokoka se takođe smanjivala, ali ne statistički značajno (R2 = 0,264), dok se prosečan broj enterobakterija iznad utvrđenih graničnih vrednosti na površinama statistički značajno smanjio tokom godina (R2 = 0,442). Na brisevima ruku ispitanog osoblja utvrđena je statistički značajno viša (p < 0,05) učestalost prisustva ukupnog ACCs, koagulaza pozitivnih stafilokoka i enterobakterija iznad utvrđenih granica u odnosu na briseve uzete sa opreme ili radnih površina. Zaključak. Dobijeni rezultati pokazuju pravilnu primenu dobre higijenske prakse kada su u pitanju površine koje dolaze u kontakt s hranom, dok implementacija prakse dobre lične higijene zaposlenih zahteva pojačan nadzor

A b s t r a c t: 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 chicken breast fillets were marinated in control (6% NaCl) or three different marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p

Background: Genetics and rearing system are important for meat quality. However, few studies were conducted on genetics and housing system and their relationship with chemical composition and oxidation processes in Pekin duck meat. In order to investigate the effect of different strains and housing systems on chemical composition, fatty acid profile and the content of lipid and protein oxidation products in breasts and thighs of Pekin ducks, we used a total of 40 49-day-old Pekin ducks of two strains (STAR 53 medium hybrid and SM3 heavy hybrid) reared in two housing systems (intensive vs. semi-intensive). Results: Duck strain affected the contents of moisture and protein in breasts and fatty acid composition in breasts and thighs. STAR 53 ducks had a lower polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA) ratio and level of lipid peroxidation measured in frozen thighs than SM3 ducks. Chemical composition of meat was not affected by housing system. Rearing conditions influenced fatty acid composition of breasts and thighs. In intensively reared ducks, higher total n-3 PUFA content and PUFA to SFA ratio, and lower n-6 to n-3 PUFA ratio and atherogenicity index were found in thighs than in ducks that had access to land outside. Moreover, rearing conditions had significant effects on lipid peroxidation level and protein carbonyl content in meat. In intensively reared birds, fresh samples of thigh meat and frozen samples of breasts and thighs had higher level of lipid peroxidation than in semi-intensively reared ducks. Contents of protein carbonyls in fresh samples of breasts and thighs were higher in birds reared in the intensive system than in ducks reared in the semi-intensive housing system.Conclusions: These results suggest that duck strain affects fatty acid composition of meat, where SM3 ducks had more favorable fatty acid profiles than STAR 53 ducks. Moreover, housing system influenced meat quality. Intensively reared ducks had a more desirable fatty acid profile of meat, but it was more prone to lipid and protein oxidation than meat from ducks that had open access to land.

The aim of this study was to determine relationships between final mass of broilers and the histomorphological properties of individual segments of the gastrointestinal tract. This is confirmed by the obtained results, which indicate a strong and significant correlation between compared parameters. A strong significant (p

In monogastric animals, tissue fatty acid profile directly reflects the fatty acid profile present in the animal’s diet. Inadequate ratio of fatty acids in food can lead to negative effects on human health. Conjugated linoleic acid (CLA) is a group of isomers of linoleic acid (C18:2), and its most interesting role is in the prevention of tumors, atherosclerosis and diabetes. CLA is found in ruminant meat and milk, and since pigs and poultry do not have the ability to synthesize CLA, it is possible to add them to animal feed with biotechnological solutions. The scientific public imposes modern parameters for determining the nutritional value of fatty acids, in which the AI – index of atherogenicity, TI – index of thrombogenicity and H/H - hypocholesterolemic/hypercholesterolemic ratio are distinguished. The aim of this study was to determine the effect CLA addition to the diet of non-ruminants on the lipid indices of certain categories of meat, from the aspect of consumer health needs. A significant influence of the correction of feed’s fatty acid composition on the lipid indices in food of animal origin was determined.

The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (10(6) CFU/g) in minced pork, which was treated with different concentrations of the TEO (0.3%, 0.6% and 0.9%) packaged under vacuum or MAP (30%O-2/50%CO2/20% N-2) and stored at 3 +/- 1 degrees C for 15 days. GC MS analysis of the TEO was performed in order to determine composition, and the predominant constituent was thymol (50.48%), followed by p-cymene and linalool. The minimum inhibitory concentration was determined for each Salmonella serovar studied. Among the tested active compounds, thymol and carvacrol exhibited the greatest inhibitory effect followed by TEO, with minimum inhibitory concentrations of 320 to 640 mu g/ml. S. Enteritidis was the most sensitive serovar. During the storage period, Salmonella counts in pork were reduced by 1.69-4.05 log CFU/g. The influence of TEO on Enterobacteriaceae, lactic acid bacteria and total viable count was determined in control mince with no added Salmonella. The most pronounced antibacterial effect was achieved by the combination MAP and 0.9% TEO. Although the antibacterial activities of all studied concentrations of TEO in pork were evident and significant (P < 0.05), sensory analysis showed that 0.3% TEO was the most acceptable to trained panellists.

The aim of this study was to investigate the presence of heavy metals/metalloids (Pb, Cd, Hg, Cu, Fe, Zn, As) in the muscle tissue of fish from the Danube River (two locations: Zemun and Grocka). For the purpose of heavy metal determination in fish muscle, 120 samples of six different fish species, Prussian carp, barbel, bream, carp, pike perch, and catfish were collected. For determining heavy metals, we used microwave oven digestion and atomic absorption spectrometer methods. The highest average content of Pb (0.084 +/- 0.004 mg kg(-1)), Cd (0.082 +/- 0.003 mg kg(-1)), Hg (0.466 +/- 0.006 mg kg(-1)), and As (0.333 +/- 0.007 mg kg(-1)) was found in the muscle of carp (an omnivorous fish) from Grocka, while the highest average level of Fe (13.60 +/- 0.03 mg kg(-1)) was deposited in bream (also omnivorous) from Zemun. Also, the average Cu level (1.62 +/- 0.13 mg kg(-1)) was the highest in catfish muscle (a carnivorous fish) from Grocka, while the highest Zn content (11.16 +/- 0.17 mg kg(-1)) was determined in muscle of Prussian carp (an omnivorous fish) from Zemun. The highest content of heavy metals (Cu, Fe, and Zn, respectively) in muscle of the six different types of fish from both locations was symmetrically arranged by species (catfish, barbel, and Prussian carp, respectively). Concentrations of Pb, Hg, and As in the Danube River fish muscle were under the maximum residual levels prescribed by the European Union (EU) and the maximum allowed concentrations (MAC) for Serbia. On the other hand, in all fish muscle from both locations (Zemun and Grocka), higher concentrations of Cd than prescribed (MAC) were found, with the exception of bream and pike perch.

Several case reports show allergy and anaphylactic reactions to the fish parasite Anisakis in the domestic and occupational setting. Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses do not get enough attention, especially because these zoonoses have been limited for the most part to populations living in middle-income countries. Human fishery product-borne parasitic diseases caused by nematodes result in infection following ingestion of viable parasites, or as allergic reactions against parasite antigens. With the globalization of the seafood industry, the risk of humans acquiring anisakiasis in developed countries appears to be underestimated. The risk of infection with Anisakis simplex and related parasites of fish has been recognized for some time, but it is now emerging that indigestion of material from dead parasites in food also present a danger. The resulting allergic reactions range from rapid onset and potentially lethal anaphylactic reaction to chronic, debilitating conditions. This review discusses the importance of infection with Anisakis simplex and potential of allergy in human.

Selection of optimal hybrid of Pekin duck and housing system could improve yield and quality of duck meat. The aim of this study was to investigate the effects of two rearing systems (intensive vs semi-intensive housing) on growth performance, carcass quality, and selected physical meat quality traits of two commercial strains of Pekin ducks. The study was performed on 240 one-day-old Pekin ducklings of two different strains (120 ducklings of STAR 53 medium hybrid and 120 ducklings of SM3 heavy hybrid) during a 49-day period. Half the birds (120) were reared in a complete confinement system on a floor (intensive system), while the remaining 120 ducks had access to land outside (semi-intensive system). Growth performance of ducks was determined by BW, weight gain, feed intake, and feed conversion ratio (FCR), carcass quality by dressing percentage, percentage of basic cuts in carcasses, and content of various tissues in basic cuts, while meat quality was determined by pH, drip loss, cooking loss, Warner-Bratzler shear force, and color (L*, a*, and b*) values. At the end of the study, SM3 heavy hybrid and STAR 53 hybrid Pekin ducks achieved similar BWs. Higher final BW and lower overall FCR were found in ducks reared in the intensive system than in ducks kept in the semi-intensive system. Higher dressing percentage, weight and percentage of breast, but also a lower percentage of back with pelvis in the carcasses were determined in SM3 hybrid ducks than in STAR 53 hybrid ducks. The strain of duck did not affect meat pH, drip loss, or L* color value. Moreover, housing system affected the physical meat quality of the ducks, since breasts from ducks reared in the semi-intensive system had higher initial meat pH, higher percentage of EZ-drip loss and cooking loss, and higher L*, a*, and b* values than did breasts from intensively-reared ducks. In conclusion, SM3 ducks were more suited for broiler production due to their better carcass quality than STAR 53 ducks. Furthermore, ducks reared in the intensive system had better growth performance results and better physical meat quality traits than did ducks from the semi-intensive system.

The objective of this study was to determine the effects of lairage time (short vs. long), behavior (aggressive vs. non-aggressive) and gender (gilts, barrows and boars) on stress and meat quality parameters in pigs (n = 100). In the group with short lairage, aggressive behavior of gilts and boars was observed. At exsanguination, blood samples were collected and levels of blood lactate and plasma cortisol were determined. Post mortem pH value, temperature, drip loss, sensory and instrumental color and meat quality class were determined on the muscle Longissimus dorsi. Higher blood lactate concentration (P

Chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber Scombrus), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), were investigated. Quality assessment of mackerel stored in MAP (40% CO2+60% N2) and VP for up to 50 days at 4±1 °C was done by the monitoring of pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and histamine. The pH value of fish meat was significantly lower in the marinated samples. The highest concentration of TVB-N was recorded in the salted mackerel stored under VP whereas the lowest TVB-N in the marinated mackerel stored under MAP conditions. The formation of TBA increased with the time of storage and was the lowest in the marinated mackerel stored in MAP. The concentration of histamine increased during storage and its level reached over 10 mg/100 g for the salted mackerel stored under VP conditions. The marinated mackerel packed in MAP had extended shelf life at 4±1 °C compared to that packaged in VP according to physico-chemical analysis. Cilj ovog rada je bio ispitivanje hemijskih i fizičko-hemijskih parametara marinirane i soljene skuše (Scomber scombrus), sa posebnim osvrtom na parametre kvaliteta i bezbednosti skuše pakovane u modifikovanoj atmosferi (MAP) i vakuum pakovanju (VP). Ocena kvaliteta skuše koja je pakovana u MAP (40% SO2 + 60% N2) i VP u trajanju do 50 dana na 4 ± 1 ° C vršena je praćenjem promena rN vrednosti, ukupnog isparljivog azota (TVB-N), tiobarbiturne kiseline (TVA) i sadržaja histamina. Vrednost rN ribljeg mesa je znatno niža u mariniranim uzorcima skuše. Najveća koncentracija TVB-N je zabeležena kod soljenih uzoraka skuše koji su pakovani u vakuumu, a najniža koncentracija TVB-N je zabeležena kod uzoraka ribe pakovanih u MAP (marinirana skuša). Formiranje tVa povećava se sa vremenom skladištenja, a ova vrednost je bila najniža u uzorcima marinirane skuše pakovane u MAP-u. Koncentracija histamina se povećava tokom skladištenja, a njegov sadržaj bio je preko 10 mg/ 100 g samo za soljenu skušu pakovanu u vakuumu. U odnosu na fizičko-hemijske analize uzoraka skuše, rezultati ovog ispitivanja pokazuju da marinirana skuša pakovana u MAP, ima duži rok upotrebe u odnosu na uzorke skuše pakavane u vakuumu.

The aim of this study was to evaluate the differences between concentrations of heavy metals (cadmium, copper, zinc, iron, and manganese) in terrestrial gastropods, Helix pomatia, collected in four different environment locations in Pancevo city, Serbia. Metal concentrations in the foot and in the digestive gland were measured. Heavy metals cadmium, copper, zinc, iron, and manganese were measured in triplicate by atomic absorption spectrophotometry. Also, this study investigated correlations between the trace element content in the soft tissues and different seasons (summer and fall). The results showed that heavy metal concentrations of the measured elements in both snail tissues were significantly higher in polluted sites when compared to the background levels in the city. In digestive gland tissues, the concentration of heavy metals was higher compared with that in foot tissues. The bioaccumulation (heavy metal concentrations in soft tissues) of heavy metals (Cd, Cu, Zn, Fe, and Mn) in snails, Helix pomatia, has been assessed and related to seasons and sites. Heavy metal accumulation in the soft tissues of snails could provide a powerful monitoring tool for the assessment of environmental heavy metal pollution.

Evropska agencija za bezbednost hrane (EFSA - European Food Safety Authority) objavila je u 2011. godini preporuke za inspekciju trupova svinja. Preporuke se odnose na najznačajnije biološke opasnosti po zdravlje ljudi koje se mogu naći u mesu. Pored Salmonella spp., Toxoplasma gondii i Trichinella spp., kao biološka opasnost navodi se i Yersinia enterocolitica. Yersinia enterocolitica, kao i druge bakterije iz familije Enterobacteriaceae, ima sposobnost opstanka u spoljašnjoj sredini, u koju dospeva preko inficiranih životinja. U Evropi, svinje su najčešći asimptomatski nosioci patogenih sojeva Y. enterocolitica za ljude, posebno soja biotipa 4 (serotipa O:3) i ne tako učestalog biotipa 2 (serotip O:9 i O:27). Uzročnici su najčešće lokalizovani u oralnoj duplji, posebno u tonzilama, submaksilarnim limfnim čvorovima, crevima i fecesu svinja. Pravilan postupak sa trupovima svinja, nakon klanja, može znatno da smanji nivo kontaminacije mesa svinja. Učestalost Y. enterocolitica kod svinja, kao rezervoara ovog patogena, veoma varira. Slučajevi jersinioze kod ljudi zabeleženi su, kako u Evropi, tako i u Japanu, SAD, Nigeriji i Brazilu. The European Food Safety Authority (EFSA - European Food Safety Authority) published in 2011. the recommendations of the inspection of carcasses of pigs. Recommendations are related to the most significant biological hazards to human health that can be found in meat. In addition to Salmonella spp., Toxoplasma gondii and Trichinella spp., as a biological hazard states and Yersinia enterocolitica. Yersinia enterocolitica, and other bacteria of the Enterobacteriaceae family having ability to survive in the environment, in which accrues through the infected animals. In Europe, pigs are the most common asymptomatic carriers of pathogenic strains of Y. enterocolitica to humans, especially biotype 4 (serotype O: 3) and not so frequent biotype 2 (serotype O: 9 and O: 27). The causes are usually localized in the oral cavity, especially in the tonsils, submaxillary lymph nodes, intestines and feces of pigs. The proper treatment of pig carcasses after slaughter, can significantly reduce the level of contamination of pig meat. The incidence of Y. enterocolitica in pigs, as reservoirs of this pathogen varies. Yersiniosis cases in humans have been reported, both in Europe and in Japan, the United States, Nigeria and Brazil.

Čajna kobasica je verovatno najzastupljenija kobasica iz grupe fermentisanih (sirovih) kobasica na tržištu republika bivše SFR Jugoslavije. S obzirom na to da se nadev ove kobasice puni u creva užeg dijametra, proizvodni proces nije dug i omogućava proizvođačima brz obrt uloženog kapitala. Kobasica je jedinstvenog, blagog ukusa, dobro i lako se narezuje i prihvatljiva je za većinu potrošača. U radu su prikazane najčešće biološke i hemijske opasnosti koje se vezuju za ovu vrstu kobasice kao i pokazatelji kvaliteta ove kobasice koji su definisani propisima. Tea sausage is probably the most common sausage from the group of fermented (raw) sausages on the market in the republics of former Yugoslavia. Since the filling of the sausage is stuffed into the casings of narrow diameter, the production process is not long and allow the manufacturers a quick turnover of invested capital. Tea sausage has a unique, mild taste, it has good cutting and slicing characteristics and it is acceptable to most consumers. The paper describes the most common biological and chemical hazards that are associated with this type of sausage and the sausage quality indicators defined by regulations.

The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, the 19 th and the first half of the 20 th centuries, can be marked as special due to significant changes that impacted traditional Serbian cuisine, compared to the first period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fields, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe's gastronomic herit-age. Preservation of traditional cuisine in Serbia has special significance for tourism development.

This study evaluated the quality of 78 honeys of six different floral types (Acacia, sage [Salvia officinalis L.], linden, chestnut, honeydew and blossom), mainly from Bosnia and Herzegovina. Reducing sugars, sucrose content, moisture, hydroxy-methylfurfural (HMF), free acidity, water-insoluble content, diastase activity, electrical conductivity were analysed. The samples of honey, collected during 2016-2017, were analysed using recommended methods. Results show that in 2016 and 2017, a great number of individual honeys sampled were of insufficient quality to satisfy regulatory requirements. Among the overall determined parameters, hydroxymethylfurfural and diastase activities in some honeys were not acceptable according to national and international regulations. A correlation between free acidity and electrical conductivity was found in both acacia and blossom honeys. HMF content and diastase activity was strongly negatively correlated in both acacia and blossom honeys. The quality of the honeys was varied, based on botanical origins, and presumably, handling and storage conditions.

The aim of this study was to determine arsenic and heavy metal concentrations (lead, mercury, copper, cadmium, zinc, iron and manganese) in snail tissues (foot and digestive gland) obtained from snail farms in Serbia (near urban areas). Snail samples were analysed using atomic absorption spectrophotometry. A total of 730 individual snail samples were included in this study. Snails were packed into plastic bags and transported to the laboratory at the Faculty of Veterinary Medicine, University of Belgrade. The levels of arsenic and mercury in the examined snail tissues were below the detection limit of the analytical method. Concentrations of heavy metals were higher in digestive gland tissues than in foot tissues. Cilj ovog ispitivanja bio je utvrđivanje koncentracije arsena i teških metala (olova, žive, bakra, kadmijuma, cinka, gvožđa i mangana) u tkivima puževa (stopalo i digestivni trakt) poreklom sa odabranih farmi u Srbiji (u blizini urbanih područja). Uzorci puževa su analizirani pomoć u atomskog apsorpcionog spektrofotometra. U ovu studiju uključeno je ukupno 730 pojedinačnih uzoraka puževa. Uzorci su upakovani u plastične kese, dopremljeni u laboratoriju Veterinarskog fakulteta, Univerziteta u Beogradu. Nivo arsena i žive u ispitivanim uzorcima puževa bio su ispod granice detekcije analitičke metode. Koncentracija teških metala bila je već a u digestivnom tkivu u poređenju sa koncentracijom teških metala u stopalu puževa.

The growth of Yersinia enterocolitica and lactic acid bacteria in minced pork meat stored at 4C under vacuum and modified atmosphere packaging (MAP) was determined. In addition, the influence of different pH values and total volatile basic nitrogen (TVB-N) on the growth of Y. enterocolitica was evaluated. Ground meat was packed under customary conditions using vacuum and modified atmospheres with different CO2 concentrations (MAP 1 was 20% O2, 50% CO2 and 30% N2; MAP 2 was 20% O2, 30% CO2 and 50% N2) and stored at 4 ± 1C for 12 days. During the storage time, Y. enterocolitica counts were determined by direct plate counts. Y. enterocolitica counts in pork were not significantly different (P > 0.01; P > 0.05) under the two packaging conditions, but were significantly different (P

Fish represents a significant source of animal proteins in the diet of people in a large part of the world. The market in Serbia is supplied from its own production (carp and trout fish ponds) and catch from open waters. However, the largest part of the fish on the mar­ket is imported. Average area under carp fish ponds from 2006. to 2012. was 8,417 hektars, and under trout fish ponds was 49,900 square meters. Average annual production of carp fish species in this period was 7,228 tons, and of trout was 923 tons. In open waters of Serbia, the catch (from both professional and sport fishing) is averagely 3,745 tons of fish. The biggest catch of fish in open waters refers to goldfish, then carp and bream, while lower catch refers to white bighead. The objective of this investigation was to determine the scope and structure of fish catch and production in Serbia from 2006. to 2012. The data on fish catch and production were taken from Statistical Yearbook of the Republic of Serbia. Riba čini značajan izvor animalnih proteina u ishrani stanovnika velikog dela sveta. Tržište se u Srbiji snadbeva ribom iz sopstvene proizvodnje (šaranski i pastrmski ribnjaci) i ulova iz otvorenih voda. Ipak, najveći deo ribe na našem tržištu je iz uvoza. Prosečna površina pod šaranskim ribnjacima od 2006. do 2012. godine bila je 8417 hektara a pastrmskih ribnjaka 499 ari. Prosečna godišnja proizvodnja šaranske ribe u ovom periodu bila je 7228 tona, a pastrmke 923 tone. U otvorenim vodama Srbije izlovljava se (profesionalni i sportski ribolov) prosečno 3745 tona ribe. Najveći ulov ribe u otvorenim vodama se odnosi na srebrni karaš, zatim šarana i deveriku, dok je manji ulov tolstolobika. Cilj ovog rada je bio da se utvrdi obim i struktura ulova i proizvodnje ribe u Srbiji od 2006. do 2012 godine. Podaci o ulovu i proizvodnji ribe uzeti su iz Statističkog godišnjaka Srbije.

The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils (EOs) on some food-borne bacteria. GC-MS analysis of EOs was performed in order to determine their composition and phenols were predominant constituents. The investigation of the antibacterial effects of EOs was performed on Salmonella Enteritidis, Salmonella Thyphimurium, Staphylococcus aureus , methicillin resistant Staphylococcus aureus , Escherichia coli and Bacillus cereus , and MICs were determined by broth microdilution method. EOs exhibited antibacterial activity against all tested microorganisms.

The objective of this study was to determine the effect of breed line and age on pH in broiler chicken breast muscles. pH values of m. pectoralis major muscle were compared within 6 groups - each line (Cobb, Ross, Hubbard) was divided into two groups aged 42 and 50 days. pH values were recorded 15minutes, 24 and 48hours after slaughtering. Older broilers showed significantly lower pH than younger ones. Interactions between breed line and age were found, except for pH after 24hours. Meat quality of broilers can be estimated quickly by determining the pH-value of breast meat.

The probability of contamination of domestic refrigerators seems to be greater for Salmonella, than other, distinctly psychrotolerant bacteria. This survey investigated Salmonella spp. contamination of domestic refrigerators in households (n = 100). The presence of Salmonella species was found in 13.95% of households that kept eggs in designated egg storage in refrigerators (n = 86). We identified 12 serotypes of Salmonella spp. with antimicrobial resistance, of which 50% were identified as S. Typhimurium. The results obtained confirm the need to strongly advise consumers how to properly arrange different foodstuffs inside household refrigerators.

The objective was to study the relationships between the carcass characteristics and meat composition of young Simmental beef, classified with regard to conformation and degree of fatness scores, and total lipid content, depending on gender. For this purpose, 90 animals (60 male and 30 female Simmental beef cattle) were analysed. The results of the study showed that gender affected carcass measurement scores and chemical composition of meat through its important effect on overall animal fatness. Referring to correlations, male carcass conformation score was negatively related to slaughter weight, total lipid content and fatness score. On the other hand, slaughter weight, hot and cold carcass weight, dressing percentage and carcass conformation was positively related to fatness score, all of them being significant. However, female carcass conformation score was positively related to slaughter weight, total lipid content and fatness score. Hot and cold carcass weights of female Simmental beef cattle were positively correlated to slaughter weight, total lipid content and carcass conformation score. Carcass conformation score and fatness score were affected by gender of young Simmental beef cattle.

The element concentration (Cu, Fe, Zn, Mn, Cr, Co, Ni, Se, K, Na, Ca and Mg), heavy metal concentration (Cd, Hg, Pb and As) and fatty acid composition of 12 Serbian bee bread samples from different geographical origins were examined. The element concentration was examined using ICP-MS, and total lipids for fatty acid determination were extracted from homogenized bee bread samples with hexane/isopropanol mixture by accelerated solvent extraction. Potassium was the major element, ranging between 5515±361.20 mg/kg and 7487±381.50 mg/kg. The highest As and Pb concentrations were found in bee breads from Lazarevac. This bee bread also contained the highest level of PUFA and SFA. Also, the n-6/n-3 ratio ranged between 0.86±0.28 and 1.40±0.05, indicating bee bread can be a good source of unsaturated fatty acids. Bee bread could be useful in monitoring environmental contamination by heavy metals (Cd, Hg, Pb and As), although complex studies of all bee products give sufficient information on this topic.

Although sodium is an essential nutrient, conclusive scientific evidence suggests the association between excessive salt intake and various negative health outcomes. One of the health consequences with the greatest public health impact is the increase in population blood pressure with a consequent increase of cardiovascular disease risk. There is ample evidence linking high salt intake with other health outcomes: stomach cancer, impaired renal function, osteoporosis, obesity, severity of asthma, but also with novel health risks established with advanced molecular and metagenomics technology: autoimmunity, immunity in various organs and systems. Some recent studies have reported that a high salt diet modulates the gut-microbiome, interacting with both the host’s gastrointestinal tract environment and its genome and metabolism. The newest evidence indicates possible novel pathophysiological mechanisms of obesity, including high fasting ghrelin in healthy individuals consuming a high-salt diet, as well as endogenous fructose production and leptin resistance in mice. This revealing new evidence links high salt intake with obesity and consequently, with further metabolic complications. As a country with high prevalences of obesity and hypertension, and high salt intake, Serbia would greatly benefit from adopting and implementing a national sodium reduction program that minimize risks through education, regulation, and enforcement.

The aim of this study was to examine the actual procedures with food in households and consumer attitudes about food waste. The survey was conducted in 83 households in Belgrade, Serbia. All participants were interviewed using a standardized questionnaire. The results obtained show that awareness of food waste is at a satisfactory level, but the actual situation is that food is discarded in large quantities, even though people are aware of what a global problem this is. Large contradictions were observed among the respondents’ answers in this study. Respondents who stated that they never discard food, in further responses, declared they throw away significant amounts of food for various reasons (too long storage, overconsumption, improper preparation, etc.). We conclude that people are either unaware of how much food they discard, or they do not want to admit it to themselves. However, participants largely have a sense of guilt about discarding food. This indicates consumer awareness of food waste, and is an encouraging sign that further education could be effective in consumers taking into account their food waste habits, starting from procurement planning, through storage and preparation.

Only healthy animals can expect good production results. Gastrointestinal tract (GIT) health is of particular importance in broilers. GIT health has been protected by antibiotics as growth promoters for years. Since their use is forbidden, alternatives are required. One alternative is the use of medium chain fatty acid (MCFA) in broiler nutrition, in order to ensure the health of digestive tract, that is, prevent the activity of pathogenic bacteria, coccidias and viruses. Today, commercial MCFA supplement is used on the market in nutrition of broilers and piglets. Previous experiences of using MCFA in nutrition of broilers suggest that MCFA can be used as a substitute for antibiotics. In the duodenum of experimental broilers (a group of birds fed with added MCFA), the numbers of Enterococcus spp. and E. coli were significantly correlated with bird weight, but this was not the case in other intestinal segments (ileum or caecum).

The aim of this study was to investigate the presence of metal contamination in water, sediments and three different fish species. All samples were taken from the Danube River in Belgrade Region, a location upstream from Grocka. Concentrations of Cd, Hg and Pb in water samples were not detected, while concentrations of Zn, Fe, Cu and As were in the range of 0.004-0.41 mg L(-1). Iron was the most deposited metal in sediment samples (17,530.00 mg kg(-1)). For the purpose of heavy metal determination in fish tissue, silver carp, common carp and wels catfish were collected. Concentrations of Pb, Cd and As were determined in muscle, digestive tract and liver by inductively coupled plasma-optical emission spectrophotometry (IPC-OES). The highest concentration of Pb was in the digestive tract of all three fish species, while Cd was mostly deposited in the liver. The highest concentration of Hg was in the muscle tissue of wels catfish, and these values are above the maximum residual levels prescribed by the European Union and the maximum allowed concentrations (MACs) for Serbia. Concentration of As was mostly deposited in the liver, but under the MAC.

Nowadays, food safety and quality have a key role in maintaining the health of consumer, as the ultimate link in the food chain. Foodborne diseases can be a problem for every individual, but are particularly important to children, the elderly, and immunocompromised individuals. Although food hygiene experts widely accept many cases of foodborne disease occur as a result of improper food handling and preparation by consumers, the consumers themselves are still not aware of this fact. Correct personal hygiene measures are a well known step facilitating reductions in the risk of these diseases. However, actual implementation of personal hygiene and sanitation behaviors at home remains insufficient. The aim of many studies is to assess consumers’ knowledge of food security and to determine whether that knowledge is applied in practice. Such information can be of great help to professionals who deal with education of consumers about food safety, should help promote the principle among consumers that they themselves have a critical role in reducing the risk of foodborne disease.

Leucascandrolide A and neopeltolide are structurally homologous marine natural products that elicit potent antiproliferative profiles in mammalian cells and yeast. The scarcity of naturally available material has been a significant barrier to their biochemical and pharmacological evaluation. We developed practical synthetic access to this class of natural products that enabled the determination of their mechanism of action. We demonstrated effective cellular growth inhibition in yeast, which was substantially enhanced by substituting glucose with galactose or glycerol. These results, along with genetic analysis of determinants of drug sensitivity, suggested that leucascandrolide A and neopeltolide may inhibit mitochondrial ATP synthesis. Evaluation of the activity of the four mitochondrial electron transport chain complexes in yeast and mammalian cells revealed cytochrome bc(1) complex as the principal cellular target. This result provided the molecular basis for the potent antiproliferative activity of this class of marine macrolides, thus identifying them as new biochemical tools for investigation of eukaryotic energy metabolism.

The objective of this study was to determine the effects of lairage time (short vs. long), behavior (aggressive vs. non-aggressive) and gender (gilts, barrows and boars) on stress and meat quality parameters in pigs (n = 100). In the group with short lairage, aggressive behavior of gilts and boars was observed. At exsanguination, blood samples were collected and levels of blood lactate and plasma cortisol were determined. Post mortem pH value, temperature, drip loss, sensory and instrumental color and meat quality class were determined on the muscle Longissimus dorsi. Higher blood lactate concentration (P 0.05) and skin blemish score (P0.001), lower temperature (P 0.05) and drip loss (P 0.01), as well as darker, less red and yellow meat color (P 0.001) were found after long lairage compared to short lairage. Gilts had higher plasma cortisol concentrations than barrows (P 0.05), while barrows had lower skin blemish scores (P 0.05) than gilts and boars after long lairage. The highest incidence of PSE (pale, soft and exudative) meat was observed in barrows (100.00%) and boars (91.67%) after short lairage, while the lowest incidence of PSE meat was found in barrows (28.89%) after long lairage. Aggressiveness affected meat temperature, as aggressive pigs had higher meat temperature (P 0.05) than non-aggressive pigs.

Potrošači sve više obraćaju pažnju na ishranu, kvalitet i bezbednost hranekoju konzumiraju. Do informacija o namirnicama koje kupuju mogu doći iz različitihizvora, a smatra se da u tome najbitniju ulogu imaju deklaracije. U aprilu2015. godine u Republici Srbiji je stupio na snagu novi Pravilnik o deklarisanju,označavanju i reklamiranju hrane, kojim se određuju prava i obavezesubjekta u poslovanju i štite interesi potrošača. Adekvatne deklaracije predstavljajubitan način informisanja potrošača o kvalitativnim karakteristikamanamirnica i zbog toga se njima mora posvetiti posebna pažnja. Međutim, nijedovoljno razjašnjeno koji tip informacija potrošači najviše traže na deklaracijama,naročito kada se govori o namirnicama animalnog porekla kao što su juneće,svinjsko i jagnjeće meso. Smatra se da su najznačajnije informacije, nakoje se najviše obraća pažnja prilikom kupovine, rok trajanja i poreklo mesa, apored njih i informacije vezane za hranljivu vrednost, zrenje mesa, kategorije,sistem proizvodnje, sledljivost i kontrolu kvaliteta mesa. U zavisnosti od togakoji tip informacija traže, od socioloških i ekonomskih faktora, šta ih motivišeda kupuju, koje karakteristike kvaliteta zahtevaju i kojim izvorima informisanjanajviše veruju, potrošači se mogu podeliti na: one kojima su najbitniji kvaliteti bezbednost namirnica; na one koji su naklonjeni tradiciji; na one koji neobraćaju pažnju na kvalitet, već se vode pogodnošću proizvoda i na potrošačekojima je bitno poreklo proizvoda. Recently, consumers pay more attention to diet, and quality and safety of the food they consume. Information about the food, available for purchase, they can get from different sources, and it is believed that the most important role is labelling. In April 2015, in Republic of Serbia came into force new rules on labelling and advertising of food, stipulating the rights and obligations of the producers and protect the interests of consumers. Adequate labels are an important method of informing consumers about the qualitative characteristics of foods and therefore they have to be given special attention. However, it is not sufficiently clarified which type of information consumers seek most in the labels, especially when it comes to animal food such as beef, pork and lamb. It is believed that the most significant information, to which most attention is paid when purchasing are: deadline (consumed by) and origin of meat, information related to the nutritional value, maturation time, name of cut, production system, quality control and traceability of meat. Depending on the type of information sought, social and economic factors, what motivates them to buy, quality characteristics they require and which sources of information they trust most, consumers can be profiled into: those which are important to the quality and safety of foods; those who are traditional orientated; those who do not pay attention to the quality, but are driven by product convenience and consumers which is essential origin of the product.

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 very variable due to the different quantities of fish and different quantities and ratios of additives used in the preparation of the jacket weight. This is due to the fact that regulations on the quality of these types of products do not define the amount of basic ingredients (fish) or added ingredients. Producers place these products on the market based on product specifications, and consumers are informed about the quality of these products on the basis of the declaration. The aim of this study was to examine the quality parameters of breaded fish products, or squid on the basis of declared data. Panirani proizvodi od ribe i plodova voda su za potrošače prihvatljivi zbog brzog načina pripreme i relativno niske cene. Ovi proizvodi se u promet stavljaju zamrznuti. Kvalitet ovih proizvoda je na tržištu veoma varijabilan zbog različite količine ribe i različite količine i odnosa dodataka koji se koriste za pripremu obložne mase. To je posledica činjenice da propisi o kvalitetu ove vrste proizvoda ne definišu bliže ni količinu osnovnih sastojaka (ribe) ni dodatih sastojaka. Proizvođači ove proizvode stavljaju u promet na osnovu proizvođačke specifikacije, a potrošači se o kvalitetu ovih proizvoda informišu na osnovu deklaracija. Cilj ovog rada bio je ispitivanje parametara kvaliteta paniranih proizvoda od ribe, odnosno lignje na osnovu podataka iz deklaracije.

The objective of this work was to investigate the scope of production, export and im­port of honey in the Republic of Serbia from 2004. to 2014. The results are based on the re­port of the Statistical Office of the Republic of Serbia. The observed period is characterized primarily by the increase in the number of beehives as well as an incresed honey produc­tion, followed by honey price growth and minor changes honey yield per hive. In this period, honey production ranged from 2,561 tons (in 2008) to 8,554 tons (in 2013). The largest vol­ume of honey exports was in 2013. (3,367.7 tons, worth 14,881.4 thousand USD), and the largest import of honey into Serbia was in the same year (60.6 tons, worth 240.3 thousand USD). In the monitored period, Germany imported the largest quantities of honey from Serbia, about 4,611.0 tons (worth about 19,546.9 thousand USD), and somewhat smaller amounts of honey were imported by Italy and Montenegro. On the other hand, in the same period, Serbia imported the largest quantities of honey from the Republic of Macedonia, about 40.6 tons, worth 119.5 thousand USD. Beekeeping in Serbia definitely has a great development potential, so accordingly, its production should be encouraged in the future. Cilj ovog rada je bio da se ispita obim proizvodnje, izvoza i uvoza meda u Republici Srbiji od 2004. do 2014. godine. Rezultati su dobijeni na osnovu izveštaja Republičkog zavoda za statistiku Republike Srbije. Posmatrani period karakteriše, pre svega, povećanje broja košnica, kao i povećanje proizvodnje meda, sa trendom rasta cene meda i neznatnim promenama u prinosu meda po košnici. U ovom periodu proizvodnja meda bila je od 2.561 tona (2008. godine) do 8.554 tona (2013. godine). Najveći obim izvoza meda zabeležen je 2013. godine (3.367,7 tona meda, vrednosti 14.881,4 hiljada USD), dok je i najveći obim uvoza meda u Srbiji zabeležen iste godine (60,6 tona, vrednosti 240,3 hiljada USD). U posmatranom periodu, Nemačka je uvezla najveće količine meda iz naše zemlje, ukupno oko 4.611,0 tona (vrednosti oko 19.546,9 hiljada USD), a nešto manje količine meda uvezle su Italija i Crna Gora. Sa druge strane, Srbija je u ovom periodu uvezla najveće količine meda iz Makedonije, oko 40,6 tona, vrednosti 119,5 hiljada USD. Pčelarstvo u Srbiji svakako ima veliki razvojni potencijal, pa u budućnosti pčelarsku proizvodnju treba podsticati.

The purpose of this study was to evaluate the storage conditions as a way to increase the safety of fermented sausage, with the specific objectives to investigate the effect of storage time, pH value, water activity and microbiological status (Lactobacillus spp. and Enterobacteriaceae) on the levels of Yersinia enterocolitica in fermented sausages. For this experiment, meat was divided into four equal portions of 10 kg each. The first portion was control group (CI group) without addition of Y. enterocolitica and starter culture. The second portion (CII group) was inoculated starter, the third portion (EI group) was inoculated with Y. enterocolitica and the fourth portion (EII group) was inoculated Y. enterocolitica and starter culture. Sampling was performed by randomly selecting two links of each sausage preparation at the 0, 3rd, 6th, 9th, 15th, 25th and 35th day of drying. Results show that Y. enterocolitica and Enterobacteriaceae were not detected after 25 d of storage. The results indicate that practice utilizing starter culture is satisfactory to reduction of pathogen if present. Thus, inclusion with starter cultures in a maturation period may increase the safety of fermented sausages.

Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses do not get enough attention, especially because these zoonoses have been limited for the most part to populations living in low- and middle-income countries in Europe. Human fishery product-borne parasitic diseases caused by nematodes are the results of infection following ingestion of viable parasites, or as allergic reactions against parasite antigens. With the globalization of the seafood industry, the risk of humans acquiring anisakiasis in developed countries appears to be underestimated. For allergy, the only implicated parasite in fishery products is the nematode Anisakis simplex.

Meat represents food of high biological and nutritional value. Production of poultry meat in the world is continually increasing. Production of duck meat is an important segment of agricultural production in many Asian countries, compared to European countries. In Asia, about 82.6% of the total production of duck meat is produced. According to FAO (Food and Agriculture Organization) data, eight countries from Asia are in the first fifteen world producers of duck meat. In addition to meat, eggs and duck meat products are produced in these countries. Nutritional quality aspect of duck meat is associated with the fat content and composition, oxidative stability, the content of vitamins and minerals, while the sensory quality with the color, marbling, tenderness, juiciness, flavor and taste. These properties depend on several factors that mutually influence each other, among which the most important is the genotype of ducks, nutrition, housing of ducks, climatic conditions, the pre-slaughter treatment of ducks, and way of preserving duck meat. Duck meat is well accepted by consumers because of its sensory properties, high levels of phospholipid content, flavor precursors. Also it has a high content of unsaturated fatty acids that make 60% of total lipids. Because of the nutritional and sensory properties, duck meat is now often recommended in the diet of patients suffering from hypertension, neuralgia, atherosclerosis, tuberculosis and various forms of gastroenteritis. Meso predstavlja namirnicu visoke biološke i nutritivne vrednosti. U svetu se beleži stalni porast proizvodnje mesa živine. Proizvodnja mesa pataka je važan segment poljoprivredne proizvodnje u mnogim azijskim zemljama, u odnosu na evropske zemlje. U Aziji se proizvede oko 82,6% od ukupne proizvodnje mesa pataka. Prema FAO (Food and Agriculture Organization) podacima, osam zemalja iz Azije se nalazi u prvih petnaest svetskih proizvođača mesa pataka. Pored mesa, u ovim zemljama se proizvode pačija jaja i proizvodi od mesa pataka. Nutritivni aspekt kvaliteta mesa pataka odnosi se na sadržaj masti i njihov sastav, oksidativnu stabilnost, sadržaj vitamina i minerala, dok se senzorni kvalitet odnosi na boju, mramoriranost, mekoću, sočnost, miris i ukus. Ova svojstva zavise od većeg broja faktora koji uzajamno utiču jedni na druge, a među kojima su najvažniji genotip pataka, ishrana, način držanja pataka, klimatski uslovi, postupak sa patkama pre klanja, kao i način čuvanja mesa pataka. Meso pataka je dobro prihvatljivo zbog svojih senzornih osobina, sadržaja visokog nivoa fosfolipida, prekursora aroma. Takođe, ima visok sadržaj nezasićenih masnih kiselina koje čine 60% ukupnih lipida. Zbog svojih nutritivnih i senzornih osobina, meso pataka se danas često preporučuje u ishrani pacijenata koji boluju od hipertenzije, neuralgija, ateroskleroze, tuberkuloze i različitih oblika gastroenteritisa.

This paper describes a convergent and stereocontrolled synthesis of leucascandrolide A, a marine natural product that exhibits potent growth inhibition of mammalian and yeast cells. The approach features a substrate-directed relay of the stereochemical information via a series of highly diastereoselective transformations. Spontaneous macrolactolization discovered during this synthetic exercise has provided an unprecedented access to this marine macrolide and demonstrates a new tactic for assembling large-ring systems based on the thermodynamic preference of hemiacetalization.

Because of the importance of different packaging methods for the extension of fish shelf life, as a highly perishable food, the aim of the present study was to examine the effect of vacuum and modified atmosphere packaging on the total Enterobacteriaceae and lactic acid bacteria counts of cold-smoked Salmon trout (Oncorhynchus mykiss) stored at 3 degrees C during six weeks. Trout fillets were vacuumed packaged (VP) or packaged in one of two different modified atmospheres, with gas ratio of 50% CO2/50%N-2 (MAP1) and 90% CO2/10%N-2 (MAP2) and analysed on days 0, 7, 14, 21, 28, 35 and 42. Both the total Enterobacteriaceae and total lactic acid bacteria counts increased in the trout fillets in all packaging types during storage. A significantly lower total Enterobacteriaceae count was determined in the MAP fish compared to the VP fish, with the weakest growth rate and lowest numbers attained in MAP2 fillets. The lactic acid bacteria count was higher in trout packaged in MAP compared to VP, with the highest number in the MAP with 90% CO2 (MAP2).

The aim of the present study was to assess effects of selenium (Se)-yeast diet supplementation on performance and carcass composition in ducks. The study was performed on 240 1-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, which were fed diets supplemented with the following four different levels of Se yeast (ALKOSEL® R397): groups with Se at 0 mg/kg of the diet as-fed, 0.2 mg/kg, 0.4 mg/kg and 0.6 mg/kg. Growth performance (bodyweight, daily weight gain, daily feed intake, feed-conversion ratio) and carcass characteristics (hot and cold carcass weight, chilling losses, dressing percentage, carcass cut yields, and percentage of tissues in breast and thighs with drumsticks) of the ducks were determined. Animals fed high-Se diets (0.4 mg/kg) had higher (P < 0.05) final bodyweight and daily weight gain (from 15 to 49 days) compared with those fed diets with inadequate (0 mg/kg) or with supranutritional (0.6 mg/kg) Se levels. Ducks fed only with basal diet showed a higher (P < 0.05) feed-conversion ratio (from 15 to 49 days) compared with those supplemented with Se at 0.4 mg/kg and 0.6 mg/kg. Dressing percentage was higher (P < 0.01) in the control group (69.50%) than in the group with Se added at 0.6 mg/kg (66.85%). The weights of basic cuts from the duck carcasses did not significantly differ among compared groups. Moreover, the percentage of skin with subcutaneous fat in breast and thighs with drumsticks increased in Se-supplemented groups compared with the control group, while the opposite was determined with the percentage of muscle. It was concluded that a diet containing 0.4 mg of added Se per kilogram produced the greatest growth-performance results in ducks.

Bioactive peptides are functional components, encrypted in the proteins and can be derived from food of plant and animal origin, including meat. After releasing during gastrointestinal digestion or food processing, these peptides exhibit many different effects on human body such as antioxidative, antimicrobial, antihypertensive, antithrombotic, cytomodulatory, immunomodulatory, anticancer, hypocholesterolemic and anti-obesity effects, which mainly depends on their structure and other properties. Considering bioactive activities of these peptides and their beneficial influence on health on one side, and millions of deaths caused by cancer, cardiovascular and other diseases associated with lifestyle on the other side, it is obvious that these peptides can be used for health promotion and disease risk reduction, especially because they have some advantages compared to synthetic drugs. Bioaktivni peptidi predstavljaju funkcionalne komponente unutar proteina i mogu se izolovati iz hrane biljnog i animalnog porekla, uključujući i meso. Nakon oslobađanja iz proteina tokom digestije u gastrointestinalnom traktu, ili nekom od metoda koje se koriste u proizvodnji hrane, ovi peptidi ispoljavaju različite biološke efekte i poseduju različite aktivnosti poput antioksidativne, antimikrobne, antihipertenzivne, antitrombotične, citomodulatorne i imunomodulatorne aktivnosti, a imaju ulogu i u snižavanju nivoa holesterola i borbi protiv kancera i gojaznosti. Aktivnost bioaktivnih peptida zavisi od njihove strukture, ali i drugih karakteristika. Uzimajući u obzir njihove biološke aktivnosti i pozitivan uticaj na ljudsko zdravlje, sa jedne strane, kao i milione smrtnih slučajeva uzrokovanih kancerom, kardiovaskularnim bolestima, kao i drugim bolestima povezanim sa načinom života, sa druge strane, očigledno je da ovi peptidi mogu naći primenu u unapređivanju ljudskog zdravlja i smanjenju rizika od pojave različitih oboljenja. Takođe, bioaktivni peptidi pokazuju određene prednosti u odnosu na sintetičke lekove.

Lairage time (short - 8 min to 2.7 h, n = 28 vs. long - 14 to 21.5 h, n = 72) and pig handling (gentle - no use of stick or electric prod, pig not slipping, falling, nor emitting high-pitched vocalizations vs. rough - where any of these occurred) effects on pig stress and meat quality were measured. Blood lactate and cortisol, plus postmortem pH (PH60 min pH(24) h), temperature (T-60 min), drip loss, sensory and instrumental color and meat quality for the longissimus dorsi, pars lumbalis derived meat were determined. Carcass rigor mortis and skin damages were measured. Lairage time significantly affected blood lactate, carcass rigor mortis, skin damages, drip loss, color and meat quality. Handling procedure influenced blood lactate, pH(60 min) and T-60 min. Long lairage was more stressful, and was detrimental to carcass quality, but caused better meat quality compared to short lairage. Rough handling was related to higher lactate and lower meat quality.

In order for food that is on the market to be safe, it must comply with the criteria of hygiene in the production process, and food safety criteria stipulated in the 'Regulations on the general and specific requirements of food hygiene at any stage of production, processing and trade'. In the meat industry, there are many possibilities for contamination of carcasses and meat by pathogenic microorganisms. Contamination of meat can occur through the tools and equipment used for the processing and production of meat, refrigerated display cases and chambers for storing meat and transportation trolley. Workers during slaughtering, primary treatment and processing of meat can be a source of contamination via hands, clothing and footwear, as well. In order to prevent contamination, it is very important to regularly apply the procedures for cleaning, washing and disinfection of work surfaces, as well as the workers' hands. The aim of this study was to investigate the microbial contamination of surfaces that come in contact with meat in meat processing plants. The study included 306 swab samples, of which 102 swabs were taken from work surfaces (desks, cutting boards), 90 swabs were taken from the tools, usually knives (68 swabs), and also from machines used in production (79 swabs). Swab samples from surfaces that come in contact with food were taken after cleaning, washing and disinfection In most of the swab samples that were incompliant with recomended microbiological criteria an increased number of enterobacteria and the total bacteria count (70.21%) was established. A considerably less samples did not comply with the recommended microbiological criteria due to the increased number of enterobacteria (14.89%). Also, 12.77% of samples were incompliant due to the increased total bacteria count, and only 2.13 % of the samples did not comply with the recommended microbiological criteria due to the increased number of enterobacteria, total bacteria count and the presence of L. Monocytogenes. Da bi hrana koja se nalazi na tržištu bila bezbedna, moraju se ispoštovati kriterijumi higijene u procesu proizvodnje kao i kriterijumi bezbednosti hrane koji su propisani u 'Pravilniku o opštim i posebnim uslovima higijene hrane u bilo kojoj fazi proizvodnje, prerade i prometa'. U industriji mesa postoje brojne mogućnosti kontaminacije trupova, odnosno mesa patogenim mikroorganizmima. Kontaminacija mesa može nastati preko alata i opreme koja se koristi za preradu i proizvodnju mesa, rashladnih vitrina i komora za skladištenje mesa, kao i transportnih kolica. Osim toga, i zaposleno osoblje u toku klanja, prerade i obrade mesa može biti izvor kontaminacije preko ruku, odeće i obuće. Da bi se sprečila kontaminacija veoma je važno redovno primenjivati postupke čišćenja, pranja i dezinfekcije radnih površina, kao i ruku radnika. Cilj ovog rada bio je ispitivanje mikrobiološke kontaminacije površina koje dolaze u kontakt sa mesom u objektu za preradu mesa. Ispitivanjem je obuhvaćeno 306 uzoraka briseva, od čega je 102 brisa uzeto sa radnih površina (radni stolovi, daske za sečenje), 90 briseva je uzeto sa alata, najčešće noževa (68 briseva), a zatim sa površina mašina u proizvodnji (79 briseva). Uzorci briseva sa površina koje dolaze u kontakt sa hranom uzeti su, posle čišćenja, pranja i dezinfekcije. Kod najvećeg broja uzoraka briseva koji ne odgovaraju preporučenim mikrobiološkim kriterijumima utvrđen je istovremeno povećan broj enterobakterija i ukupan broj bakterija (70,21%). Znatno manji broj uzoraka nije odgovarao preporučenim mikrobiološkim kriterijumima zbog povećanog broja enterobakterija (14,89%). Zbog povećanog ukupnog broja bakterija nije odgovaralo 12,77% uzoraka briseva, a samo 2,13% uzoraka nije odgovaralo preporučenim mikrobiološkim kriterijumima zbog povećanog broja enterobakterija, ukupanog broja bakterija i prisustva L. monocytogenes.

The food industry is making great efforts to improve hygiene, extend the shelf life of products, prevent food-borne illnesses and contamination by chemical and also physical agents, and to improve their detection and control if contamination already has occurred. As a result, there is a constant search for new technologies which can help in achieving these goals. Nanotechnology is one of the major innovations which have already been applied in many different areas. Results of previous studies show that the use of nanotechnology provides a number of opportunities to improve processes of production, packaging, distribution and storage of the food, and therefore of the meat, as one of the most valuable source of nutritional components. Industrija hrane ulaže velike napore u cilju unapređenja higijene, povećanja održivosti proizvoda, sprečavanja pojave bolesti prenosive hranom, sprečavanja kontaminacije proizvoda hemijskim i fizičkim zagađivačima, kao i poboljšanja njihove detekcije i kontrole, ukoliko je do kontaminacije već došlo. Kao posledica toga, neprekidno se traga za novim tehnologijama koje mogu da pomognu u ostvarenju ovih ciljeva. Jedna od inovacija koja je već našla primenu na mnogim poljima jeste upotreba nanotehnologije. Rezultati dosadašnjih istraživanja pokazuju da upotreba nanotehnologije pruža veliki broj mogućnosti u poboljšanju procesa proizvodnje, pakovanja, distribucije i skladištenja hrane, a samim tim i mesa, koje predstavlja jednu od nutritivno najvrednijih namirnica.