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Background/Aim. The studies of hydroxyapatite (HAp) and growth factors as the materials used for direct pulp capping have produced conflicting results for both the issue of the inflammatory response and the issue of calcified bridge formation. Hap/poly (lactide-co-glycolide) (HAp/PLGA) is a bioresorbable polymer with demonstrated good characteristics as the carrier for the bone morphogenetic protein necessary in bone tissue regeneration. The role of growth factors in dental tissue reparation (in both reactionary and reparative dentinogenesis) represents the new foundation and provides a different approach to dental pulp treatment. Growth factors ? transforming growth factor beta-1 (TGF-?-1) ? directly induce morphological and functional differentiation of neo-odontoblasts. The aim of this study was to investigate the effect of calcium HAp/PLGA and growth factors (TGF ?-1) in the formation of a calcified tissue ? dentine bridge ? on the teeth of our experimental model. Methods. In this experimental study, rodent (rabbit) teeth were used as the animal model. After the trepanation of pulp space with sterile steel drills, the pulp was capped with calcium HAp/PLGA (experimental group I; n = 60); calcium HAp/PLGA combined with TGF ?-1 growth factor (experimental group II; n = 60), and there was a control group of intact teeth (n = 20). The experiment was performed in general anesthesia. The animals were kept alive for 1, 3, and 6 months. The extracted teeth were adequately prepared for scanning electron microscopy. Results. Scanning electron microscopy demonstrated that the number of teeth with calcified tissue in the form of dental bridges in the HAp/PLGA+TGF ?-1 group, 6 months after the treatment, was statistically significantly greater (66.67%) than after 3 months (26.67%), at the statistical significance level of p < 0.05. Conclusion. Direct pulp capping covers the artificially exposed dental pulp and makes possible the formation of a dentine bridge (a tubular structure composed of reparative dentine) in the period of 3 months.

The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87–74.64 mg/kg (C treatments) vs . 56.79–62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover, higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness – increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.

During spermatogenesis, spermatogonia undergo a series of mitotic and meiotic divisions on their path to spermatozoa. To achieve this, a succession of complex processes requiring high proteolytic activity are in part orchestrated by the proteasome. The spermatoproteasome (s20S) is a proteasome subtype specific to the developing gametes, in which the gamete-specific α4s subunit replaces the α4 isoform found in the constitutive proteasome (c20S). Although the s20S is conserved across species and was shown to be crucial for germ cell development, its mechanism, function and structure remain incompletely characterized. Here, we used advanced mass spectrometry (MS) methods to map the composition of proteasome complexes and their interactomes throughout spermatogenesis. We observed that the s20S becomes highly activated as germ cells enter meiosis, mainly through a particularly extensive 19S activation and, to a lesser extent, PA200 binding. Additionally, the proteasome population shifts from predominantly c20S (98%) to predominantly s20S (>82-92%) during differentiation, presumably due to the shift from α4 to α4s expression. We demonstrated that s20S, but not c20S, interacts with components of the meiotic synaptonemal complex, where it may localize via association with the PI31 adaptor protein. In vitro, s20S preferentially binds to 19S, and displays higher trypsin- and chymotrypsin-like activities, both with and without PA200 activation. Moreover, using MS methods to monitor protein dynamics, we identified significant differences in domain flexibility between α4 and α4s. We propose that these differences induced by α4s incorporation result in significant changes in the way the s20S interacts with its partners, and dictate its role in germ cell differentiation.

This article provides an analysis of the background, processes, and functions of mythological transformations found in the poem “The Tyger” by William Blake and the cycle of poems “There Was a Tiger Here” (“Tu je bil tiger”) by Gregor Strniša. It elaborates on the various levels of analogies between the poetic and semantic aspects on the creation of mythopoetic world, along with the specificities revealed in the relations between Blake’s romantic visions and Strniša’s modern perspectives, in the domains for the following aspects: 1. General poetic features; 2. The analysis of symbolic systems; 3. The nature and functions of spatio-temporal relations; 4. The significance of an image of a tiger in the quest for gaining knowledge of divine thought, eternity, transience and death. Therefore, apart from placing emphasis on the significance of Blake’s mystical tendencies, the purpose of this work is to demonstrate that the poetry of Gregor Strniša is ranked among the world’s greatest literature, considering the fact that it is perceived as an original poetic vision which has contributed to the creation of innovations in the context of modern mythological transformations.

The trial was designed in order to examine the impact of flax seed in the nutrition of young cattle/bulls, in the final stage of the fattening. In the trial, 30 bulls of Simmental breed of uniform initial weight were selected, divided into 2 groups (control and experimental). The control animal group did not consume flax seed as a food supplement. Cattle of the experimental group consumed flax seed in an amount of 3.75% (300 g per day) of concentrated meal in the last 90 days of fattening, i.e. 300 g per day. The study included the examination of the fattening performance, slaughter traits and the composition of the bovine carcass. After slaughtering, warm carcass sides, with and without kidneys, were measured individually. Subsequent to period of cooling, the left carcass side it was cut into the main carcass parts according to the Rulebook. The results of the study showed that the addition of flax seed in the diet did not have a statistically significant effect on the body weight of bulls at the end of the trial. It was found that the addition of flax seed in the feed during the final stage of fattening did not have an impact on the differences in the average overall gain of bulls and the feed conversion ratio. Based on the data obtained by cutting of carcass sides to main parts, it was established that feeding with flax seeds had no significant effect on the share of carcass parts. Eksperiment je postavljen sa ciljem da se ispita efekat dodavanja semena lana, u ishranu junadi, u završnoj fazi tova. Za ogled je odabrano 30 muških junadi simentalske rase ujednačenih početnih telesnih masa, koja su podeljena u 2 grupe (KON (kontrolna) i FS (ogledna)). Kontrolna grupa junadi nije konzumirala seme lana kao dodatak ishrani. Junad ogledne grupe su konzumirala seme lana u količini od 3,75% (300 g dnevno) koncentrovanog dela obroka u poslednjih 90 dana tova, tj. 300 g dnevno. Istraživanje je obuhvatilo ispitivanje rezultata tova, klanične karakteristike i sastava trupa junadi. Nakon klanja izvršeno je pojedinačno merenje toplih polutki sa i bez bubrežnog loja. Posle hlađenja leva polutka je rasecana u osnovne delove prema Pravilniku. Rezultati istraživanja su pokazali da dodatak semena lana u ishrani nije imao statistički značajan uticaj na masu junadi na kraju ogleda. Utvrđeno je da dodatak semena lana u ishranu tokom završne faze tova nije imao uticaj na razlike u prosečnom ukupnom prirastu (PUP) junadi i konverziji hrane. Na osnovu podataka dobijenih rasecanjem poluki junadi na osnovne delove utvrđeno je da ishrana sa semenom lana nema značajan uticaj na udeo delova trupa.

The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p (lt) 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.

Teledentistry is an applied discipline of telemedicine in dentistry. In recent years, this area has been in the focus of interest of researchers. Their studies predominantly deal with the reliability of the methods of teledentistry and their feasibility in various conditions and situations. The studies based on photography and communication of visual information via smart mobile phones have been especially popular. This paper represents a review of the studies about teledentistry published in the last several of years, discuss them and puts forward the recommendations for future research.

Introduction: Direct and indirect pulp capping is a therapeutic procedure to preserve the tooth's vitality. The aim was to scan electron and polarization microscopy: analyze changes in cellular and extracellular components of dental pulp after direct and indirect overlay with glass-ionomer cement (GIC), determine the appearance of the dentine surface after direct and indirect pulping overlap with GIC and forms a proposal for a clinical application of preparations if it provides good and effective dentingenesis. Methods: The experiment was performed on experimental animals (domestic swine). For this research, alkaline cement was used ALFAGAL* bejz. On the teeth of the experimental group, preparations of the V class were made from the vestibular side. Twenty-two teeth were made indirectly, and twenty -two teeth directly covered with pulp. After completion of the preparation, dentin is directly covered with glass-ionomer cement (GIC) Alfagal* bejz. Through the ALFAGAL material for definitively closing cavities ( amalgam) is l aid. On the teeth where the perforation of the pulp chamber was made, ALFAGAL bejz was loaded directly into the pulp chamber, and through this the cavity was definitely sealed with GIC FUJI IX (GC Japan). Suitably prepared teeth and pulp were observed by SEM and a polarization microscope. Results: By observing and analyzing the obtained results, on a polarization and scanning electron microscope compared to the control group, results were obtained which can have a significant clinical implication in the biological treatment of the pulp. Alfagalbejz is directly applied in the pulp chamber: the boundary between newly developed reparative dentine is detected in the normal dentine structure, amorphous dentine, reproduction of connective tissue cells without pro inflammatory reactions and initial dedifferentiation in odontoblast, young blood vessels and cells (fibrocytes, histiocytes and fibroblasts) are observed. Indirectly applied Alfagal* bejz indicates the presence of different maturation stages of dentin, dentinal canals are clearly visible with a normal dentin structure, zero amorphous dentine and immature dentine structure are observed as well. The presence of an amorphous calcite of the dentine structure indicates the initial creation of a solid tissue barrier, which is the goal of the experiment. Conclusion: The results obtained by experimental research suggest ALFAGAL bejz as a good material for the direct and indirect overlap of the pulp.

Results of the studies undertaken so far to investigate the use of AI in clinical medicine and dentistry have shown that this, most sophisticated area of computer use in health care, has some excellent prospects, but that further research and advancements in the field are required, even more intense than at present. The research has to be extensive and strong, so that high quality automation processes could be devised in the discovery of new drugs and new therapeutic methods.

Animal fat in all-chicken frankfurters (control) was replaced with pretreated linseed oil to provide 50 and 100% of recommended daily alpha-linolenic acid intake. Linseed oil was pretreated with multifunctional corn ingredient (E25 and E50) and alginate mixture (G25 and G50). No impairments in water binding properties of the modified frankfurter matrix were observed. Significant increase in b* and h values was observed, intensively in G treatments. Significantly higher hardness was observed in E25 and chewiness in both E treatments. During storage, an increase in yellowness, hardness, cohesiveness, and chewiness was recorded in all treatments including control. Significant improvement of fatty acid profiles was recorded in all modified frankfurters. Observed differences in some parameters of technological characteristics were not confirmed in sensory evaluations. The results of sensory analysis indicate that the level of fat replacement with linseed oil and the manner of pretreatment did not lead to unacceptability. Practical applications Frankfurters are well-known comminuted meat products usually made from pork and beef, but despite a considerable increase in poultry meat production over the past two decades, research on all-poultry frankfurters with fat partly replaced by pretreated oil are rare. The results of this current study showed that all-chicken frankfurters with 50% of recommended daily intake of ALA had very similar characteristics to control, while increasing content of linseed oil (to 100%) potentially can impair sensory characteristics, depending of oil pretreatment, but not below the acceptability. Since data in literature are scarce in terms of all-chicken frankfurters with fat partly replaced by pretreated oil, the results of this research complement the results of the research on pork and beef frankfurters and the results of the study on the use of linseed oil in other meat products.

The cholesterol content and fatty acids profile of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both with males and females) of 1000 birds of the Ross hybrid line by standard feed (control group – CONM and CONF) and with the addition of 6% of extruded flaxseed mixture (experimental group – EXPM and EXPF). The addition of extruded flaxseed to the diet of chickens did not affect (P>0.05) the content of cholesterol in meat, which was between 46.13 and 52.94 mg/100g in white meat and 51.31–55.47 mg/100g in dark meat. The content of α-Linolenic acid increased significantly (P, Uvođenjem sastojaka bogatih n-3 polinezasićenim masnim kiselinama (n-3 PUFA) u ishranu životinja može se poboljšati sastav masnih kiselina mesa. Cilj ovog ogleda je da se ispita uticaj ishrane obogaćene ekstrudiranim semenom lana na sadržaj holesterola i sastav masnih kiselina belog mesa (grudi) i tamnog mesa (batak sa karabatkom) pilića. Korišćene su dve gupe sa 1000 pilića (obe sa mužjacima i ženkama) Ros-308 hibridne linije koji su hranjeni standardnom ishranom (kontrolna grupa: mužjaci – CONM i ženke – CONF) i hranom sa 6% komercijalne smeše koja sadrži ekstrudirano seme lana (eksperimentalna grupa: mužjaci – EXPM i ženke − EXPF). Dodatak ekstrudiranog semena lana u ishranu pilića nije značajno (P>0,05) uticao na sadržaj holesterola u mesu, koji je bio u intervalu 46,12–52,94 mg·100 g-1 belog mesa i 51,31–55,47 mg·100 g-1 tamnog mesa. Sadržaj α-linoleinske kiseline značajno je bio veći u eksperimentalnoj grupi i ubelom mesu [0,72(CONF)−1,62(CONM) prema 2,2(EXPF)–3,03(EXPM)% ukupnih masnih kiselina] i u tamnom mesu [1,75(CONF)–1,98(CONM) prema 4,47(EXPM)−4,66(EXMF)%ukupnihbmasnih kiselina], kao i sadržaj n-3 masnih kiselina i sadržaj PUFA, dok je odnos n-6/n-3 opao na vrednosti manje od 6. Uticaj je bio izraženiji u tamnom mesu i u mesu ženki. Dodatkom ekstrudiranog semena lana u ishranu pilića mogu se značajno poboljšati nutritivna svojstva mesa.

Ultimate pH value and instrumental colour (CIEL*a*b* values) characteristics, proximate (moisture, protein, total fat and total ash) and mineral composition (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) were determined in 10 (heart, tongue, lungs, spleen, liver, kidney, brain, testicle, thymus and kidney fat) edible by-products of Saanen goat male kids. Many significant or numerical differences were found in the mean values of quality characteristics among the edible by-products. Among edible organs and glands, liver had the lowest surface CIEL* value (darkest colour), and the highest levels of protein, Zn, Cu and Mn. Furthermore, the highest pH(24h), total ash, K, P and Mg levels were determined in the thymus. The testicle had the highest moisture, Ca and Ni levels. The spleen had the lowest fresh cut cross-section CIEL* value (darkest colour), and the highest Fe level. The highest total fat content and Na level were determined in the brain and kidney, respectively. Among all the edible by-products, kidney fat had the highest pH(24h), surface CIEL* value (lightest colour) and total fat content, and the lowest moisture, protein, total ash, K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn levels.

Six variants of beef, mutton and goat sucuk without (B, M, G) and with (Bs, Ms, Gs) starter cultures were examined. Chemical composition, proteolytic changes, color and sensory quality were observed. Starter variants had greater (P

Introduction. Research of effects that irregular interproximal dental restoration have on supporting structures of the teeth and examination of evolution and course of changes in tissue structure is quite a poorly studied topic. Aim of this study is to examine and assess clinical and radiological changes in periodontal tissue caused by irregular interproximal dental restoration in particular group of patients with different age and sex. Methods. Irregularities which were assesed in this study are divided into two groups: a) gap (cracks) occurring between dental restorations and the gingival walls in Class II cavities, b) prominence of dental fillings out of the teeth anatomical sphere, resulting with the positive step in gum third of tooth in Class II cavities. The study was based on whether in the particular forms of irregularities of the dental restorations are differences in the degree of change in the periodontal tissue, depending on the material from which the restoration is made, and the materials used were composite fillings and amalgams. Results of this study show that irregular dental fillings significantly affect the inflammatory response in periodontal tissue. Irregularities in the form of unfilled space cause major changes in periodontal tissue. Composite fillings cause a higher degree of inflammation in relation to amalgam fillings. Conclusion. Improper tooth fillings cause periodontal tissue damages.

A 42-day experiment was conducted to compare the effects of various levels of sodium selenite (SS) and Se-enriched yeast (SY) on chicken productivity, carcass traits, and breast Se concentration. Six hundred 1-day-old Cobb 500 broiler chicks were placed on 1 of 6 experimental treatments. The treatments consisted of feeding a diet without Se supplementation (basal diet) or basal diet with 0.6 mg/kg supplemented Se supplied by SS, SY, or a mix of the two (0.45 SS + 0.15 SY; 0.3 SS + 0.3 SY; 0.15 SS + 0.45 SY). Chicks in all Se-supplemented treatments had significantly higher final body weight and eviscerated weight than those on the basal diet (P lt 0,05) and no significant differences were observed among selenium source (P lt 0.05). Also, chicks in all Se-supplemented treatments had significantly higher Se contents in breast tissue than the control group (P lt 0.05). Replacing SS by SY in the broiler diets resulted in increased concentrations of Se in the breast (P lt 0.01). Strong correlations were found between breast Se concentrations and the level of SY supplementation of the broiler diet (r = 0.992). The results from this experiment indicate that SY is a superior source of selenium for the production of selenized meat, and can be used, without any detrimental effect on chicken performance, for adding nutritional value to broiler meat and thus safely improving human selenium intake.

Background. Owing to the increasing longevity of the population and the growing prevalence of diabetes dental practitioners treat frequently patients with this disease. Diabetes mellitus has been related to numerous oral complications such as Candida albicans which is the commonest species that harbor in the oral mucosa of diabetic patients. The highest rate of colonization occurs in diabetic patients with poor glycemic control. The aim of the study was to examine the frequency of oral candidiasis. Material and Methods. 150 patients participated in the study: 50 patients with diabetes mellitus type 1 were the first, 50 patients with diabetes mellitus type 2 were the second and 50 non-diabetic patients were the third group. Status of oral hygiene, periodontal condition, the presence/absence of teeth and dentures were recorded for each individual participating in the study. During dental check up, information about oral candidiasis during previous five years were collected. Oral candidiasis had been diagnosed on the basis of both clinical assessment and laboratory identification of Candida species. Results. Analysis showed that the oral candidiasis presence and dry mouth sensation were significantly smaller in the control group (p

The influence of storage on meat colour differences between free-range Swallow Belly Mangalitsa (MA, n = 19) and commercially reared Swedish Landrace (SL, n = 17) pigs, are investigated in the present study. Proximate composition analyses were done on fresh samples of M. longissimus thoracis (LT) and M. gluteus medius (GM), while pH values and colour quality attributes were determined on fresh cuts of the muscles (day 1) and after 3 and 6 days of vacuum storage at 4 ± 1 °C. MA pork had a significantly higher share of intramuscular fat, a darker colour, a higher deoxymyoglobin (Mb) content and oxy ∕ met (oxymyoglobin ∕ metmyoglobin) ratio, higher pH24 h values and a slower pH decline compared to the control SL group (P P After 6 days of vacuum storage, higher pH6d values, a lower metmyoglobin (MetMb) content and a higher oxy ∕ met ratio of MA pork lead to the conclusion that aged meat from free-range Swallow Belly Mangalitsa pigs had better colour quality compared to Swedish Landrace pigs.

The objectives of this research was to evaluate if the effects of very fast hot water thawing method on the meat quality attributes of pork tenderloin steaks are influenced by anatomical location of steaks within the tenderloin. Thawing was performed using a hot water bath at 39°C for 7 ± 0.5 min. Frozen steaks were cut approximately 2.5 cm thick with their thickness measured and accounted for individually for each steak after cutting. Starting from the tail end, steaks were identified as being from either the anterior (A), middle (M) or posterior (P) portions of the tenderloins. Minor but significant differences in thawing, cooking, and texture attributes of the steaks from various anatomical locations within the tenderloins were observed. When adjusted for SV, medium parts of tenderloin exhibited highest thaw drip loss. Cooking yield was influenced by steak location only when adjusted for SV ratio and increased from the anterior to the posterior end of the tenderloin. Location within tenderloin also influenced steak tenderness measurements. Steaks from medium parts of tenderloin had higher WBSF values compared to anterior and posterior parts of the steaks. Color changes in thawed steaks due to either thawing treatment or steak location were minimal and not detectable visually., Ciljevi su ovog istraživanja bili procijeniti utječe li metoda vrlo brzog odmrzavanja mesa vrućom vodom na kvalitetu odrezaka s obzirom na anatomski položaj svinjskog .lea. Odmrzavanje je provedeno uranjanjem u toplu vodu temperature od 39 °C, u trajanju od 7 ± 0,5 min. Smrznuti odresci rezani su na oko 2,5 cm debljine, a debljina je svakog pojedinog odreska izmjerena i određena nakon rezanja. Počevši od stražnjeg dijela svinjske polovice, određeno je pripadaju li odresci prednjem, središnjem ili stražnjem dijelu .lea. Uočene su manje ali značajne razlike značajki odmrzavanja, kuhanja i teksture odrezaka .lea različitog anatomskog položaja. Nakon prilagodbe za površinu-volumen, središnji dijelovi .lea pokazali su najveći gubitak mesnog soka prilikom odmrzavanja. Utvrđeno je da smještaj odreska utječe na korisne učinke kuhanja isključivo kada se u obzir uzmu omjer površina-volumen i povećanje od prednjeg do stražnjeg dijela .lea. Položaj unutar .lea utjecao je i na izmjerenu mekoću odreska. Odresci od središnjih dijelova .lea imali su veće vrijednosti WBSF u odnosu na odreske od prednjih i stražnjih dijelova. Promjene boje odmrznutih odrezaka uzrokovane bilo procesom odmrzavanja ili položaja samog odreska bile su zanemarive, odnosno nisu bile vidljive okom., Das Ziel dieser Arbeit war es einzuschätzen, ob bei der Anwendung der Methode des schnellen Auftauens von Fleisch mit heißem Wasser die anatomische Lage des Schnitzels im Filet die Qualitätsindikatoren der Schweineschnitzel beein€usst. Das Auftauen bestand im Eintauchen in warmes Wasser mit einer Temperatur bis zu 39 °C in Dauer von 7 ± 0,5 Minuten. Die eingefrorenen Schnitzel wurden in circa 2,5 cm dicke Scheiben geschnitten; die Stärke eines jeden einzelnen Schnitzels wurde nach dem Schneiden gemessen und festgelegt. Beginnend vom hinteren Teil des Schweins wurde bestimmt, ob die Schnitzel dem vorderen (engl. anterior, A), mittleren (engl. middle, M) oder dem hinteren (engl. posterior, P) Filetteil angehören. Es wurden geringe, aber signikante Unterschiede bei den Auftau-, ubereitungs- und Texturmerkmalen der Filetschnitzel in Abhängigkeit von ihrer anatomischen Lage festgestellt. Nach der Anpassung für das Ober€äche-zu-Volumen-Verhältnis wurde bei den mittleren Filetteilen der größte Verlust an Fleischsaft beim Auftauen beobachtet. Es wurde festgestellt, dass sich die Position des Schnitzels auf die positiven Auswirkungen der Zubereitung nur dann auswirkt, wenn das Ober€äche-zu-Volumen-Verhäl- tnis und die Steigerung vom vorderen zum hinteren Teil des Filets berücksichtigt werden. Die Lage innerhalb des Filets wirkte sich auch auf die gemessene Zartheit des Schnitzels aus. Die Schnitzel aus mittleren Teilen wiesen höhere WBSF-Werte im Vergleich zu Schnitzeln aus vorderen und hinteren Teilen auf. Die farblichen Veränderungen der aufgetauten Schnitzel, bedingt entweder durch den Auftauprozess oder durch die Lage des Schnitzels selbst, waren unbedeutend, beziehungsweise mit dem bloßen Auge nicht sichtbar., Gli obiettivi di questa ricerca consistono nel valutare l’incidenza della posizione anatomica delle fettine di letto sugli indicatori della qualitŕ delle fettine di suino sottoposte a processo di scongelamento molto rapido con acqua calda. Lo scongelamento avviene immergendo la carne in acqua calda a 39 °C per una durata di 7 ± 0,5 min. Le fettine congelate hanno uno spessore di circa 2,5 cm. Lo spessore di ogni singola fettina viene misurato e stabilito dopo il taglio. Partendo dalla parte posteriore del maiale, va stabilito se le fettine appartengono alla parte anteriore (in inglese anterior, A), mediana (in inglese middle, M) o posteriore (in inglese posterior, P) del letto. Sono state evidenziate alcune minori ma signicative di%erenze nelle caratteristiche di scongelamento, cottura e consistenza delle fettine di letto di di%erente posizione anatomica. Dopo l’adattamento di supercie e volume, le parti mediane del letto, sottoposte allo congelamento, hanno fatto registrare la maggior perdita di succhi. Č stato accertato che la posizione anatomica della fettina incide sugli e%etti utili della cottura esclusivamente quando vengono presi in considerazione il rapporto supercie-volume e l’aumento dalla parte anteriore a quella posteriore del letto. La posizione mediana ha anche in€uito sulla morbidezza della fettina di letto. Le fettine della parte mediana del letto hanno fatto registrare, infatti, valori di WBSF piů alti rispetto alle fettine delle parti anteriore e posteriore. Le variazioni cromatichedelle fettine scongelate, causate sia dal processo di scongelamento, sia dalla posizione della stessa fettina, non sono signicative, ossia non sono visibili a occhio nudo., Los objetivos de este trabajo fueron evaluar si la localización anatómica del lomo de cerdo in€uye sobre los indicadores de calidad de lete de cerdo durante el método de la descongelación rápida. La descongelación fue hecha sumergiendo las muestras en el agua caliente de 39 °C, durante 7 ± 0,5 minutos. Los letes congelados fueron cortados a 2,5 cm y cada espesor de lete fue medido y denido despues de cortar. Fue determinado si los letes pertenecen a la parte delantera (ingl. anterior, A), a la parte central (ingl. middle, M) o a la parte posterior (ingl. posterior, P) del lete, empezando por la parte posterior del cerdo. Fueron notadas pequeńas pocas pero signicantes diferencias entre las características de la descongelación, cocción y las texturas de los letes de las localizaciónes anatómicas diferentes. Después del ajuste a la supercie y al bolumen, los partes centrales del lete mostraron la mayor pérdida del juego de carne durante la descongelación. Fue determinado que la localización del lomo in€uye sobre los efectos beneciosos de la cocción únicamente cuando se toma en cuenta la proporción de la supercie y del volumen y el incremento desde la parte anterior hasta la parte posterior del lete. La localización dentro del lete in€uyó también sobre la medida blandura del lete. Los letes hechos de la parte central tuvieron los valores de WBSF más altos en comparación con los letes hechos de las partes delanteras y posteriores. Los cambios en color de los letes descongelados causados por el proceso de la descongelación o por la misma localizacíon fueron irrelevantes, es decir, no eran visibles por el ojo.

Ovo istraživanje provedeno je kako bi se ispitala fizikalno-kemijska svojstva mesa svinja pasmine mangulica. Istraživanje je provedeno na tri mišića: longissimus dorsi, gluteus medius i triceps brachii. U usporedbi s pasminom svinja švedski landras, koja je u ovom istraživanju predstavljala kontrolnu skupinu, utvrđeno je da meso mangulice sadrži znatno veći udio intramuskularne masti i tamnije je boje (niže L * vrijednosti). Gubitak mase tijekom kuhanja niži je u mišićima svinje mangulice, a u usporedbi sa svinjom landras, meso mangulice je više mekoće. Na temelju rezultata dobivenih ovim istraživanjem, može se zaključiti da je u usporedbi s komercijalnim pasminama svinja, u mesu svinje mangulice prisutno više osobina kakvoće mesa., This study was conducted to investigate physicochemical characteristics of meat from Mangalitsa pig breed. The research was carried out on three muscles: longissimus dorsi, gluteus medius and triceps brachii. Compared to the Swedish Landrace pig breed, which was used as a control group in this research, it was found out that the meat of the Mangalitsa had considerably higher intramuscular fat content and a darker colour (lower L* values). Cooking weight loss was lower in muscles from Mangalitsa pig and meat was more tender compared to Landrace pig. Based on the results obtained in this research, it can be concluded that meat from Mangalitsa pig have higher meat quality traits compared to the commercial pig breed., Ziel dieser Untersuchungen war die Prüfung der physikalisch-chemischen Eigenschaften des Schweinefleischs bei der Mangalitza Schweinerasse. Die Untersuchungen wurden an drei Muskeln durchgeführt: M. longssimus dorsi, M. gluteus medius und M. triceps brachii. Im Vergleich zu den schwedischen Landrasse-Schweinen, die in dieser Untersuchtung als Kontrollgruppe dienten, wurde festgestellt, dass das Fleich des Mangalitza Schweins einen viel höheren Anteil an intramuskulärem Fett aufweist und dunkler ist (niedrigere L * Werte). Der Gewichtsverlust während des Kochens ist in den Muskeln des Mangalitza Schweins geringer; im Vergleich zum Landrasse-Schwein ist das Fleisch des Mangalitza Schweins zarter. Aufgrund der Ergebnisse dieser Untersuchungen kann konstatiert werden, dass das Fleisch des Mangalitza Schweins im Vergleich zu handelsüblichen Schweinerassen mehrere Eigenschaften der Fleischqualität aufweist., Questa ricerca è stata svolta con l’obiettivo di esaminare le proprietà fisico-chimiche della carne dei maiali di razza mangulica. Lo studio ha interessato tre muscoli: il longissimus dorsi, il gluteus medius ed il triceps brachii. A confronto con i maiali di razza landrace svedese, che in questa ricerca rappresenta il gruppo di controllo, è stato accertato che la carne del maiale di razza mangulica contiene una quantità sensibilmente maggiore di grassi intramuscolari ed è di colore più scuro (valore L* più basso). La perdita di massa durante la cottura è inferiore nei muscoli del maiale di razza mangulica, la cui carne, se confrontata con quella del maiale di razza landrace svedese, risulta essere più tenera. In base ai risultati ottenuti con questa ricerca, è possibile concludere che, a confronto con le razze suine commerciali, la carne del maiale di razza mangulica presenta un maggior numero di caratteristiche che ne denotano la qualità., Esta investigación fue hecha para probar las características físico-químicas de la carne de cerdo de la raza Mangulica. La investigación fue hecha con tres tipos de carne: m. longissimus dorsi, m. gluteus medius y m. triceps brachii. Comparando con la raza de cerdos Landrace Sueco, la que representó el grupo de control en esta investigación, fue detectado que la carne de Mangulica contiene la proporcion más alta de grasa intramuscular y que su color es más oscuro (valores L* más bajos). La pérdida de masa durante la cocción fue más baja en la carne de los cerdos Mangulica, y en comparación con la carne del cerdo Landrace, la carne de Mangulica es más blanda. Basándose en los resultados de esta investigación, se puede concluir que la carne de cerdo de la raza Mangulica, comparada con la carne de otras razas comerciales, contiene más características de la calidade de carne.

The effect of storage was studied on grain metabolites, functional properties and digestibility of three oat cultivars selected in Serbia – Dunav, Vrbas and NS Tara. During the 12 and 24 months of storage, there was a decrease on average in total proteins (10.98% and 15.95%) lipids (7.55% and 11.82%), crude cellulose (6.65% and 14.77%) and starch concentration (6.48% and 9.48%), and an increase in total ash concentration (4.8% and 9%) and dry matter (4.53% and 5.92%). Storage period caused a decrease in β-glucan concentration. The concentration of total phenolics (28.79–41.19%) and caffeic acid markedly decreased after 24 months of storage. The storage period significantly influenced the ferric reducing ability (FRAP) (36.34–43.12%) and the DPPH radical scavenging activity (76.92–237.14%). Organic matter digestibility of oat grains was slightly changed, but remained over 70%. Based on the present study, oat grain should not be stored longer than 12 months since phenolics contribute markedly to health promoting effect of oats.

The influence of seasonal variations on the chemical composition and composition of fatty acids in five commercially important freshwater fish species from the Danube: white bream, bream, vimba, zope, and Prussian carp, during May, July and September was determined. Changes in the chemical composition of meat of all examined species had the same tendencies. Water and protein content in the meat decreased, while fat content increased. The most frequent fatty acids in the meat of all the examined fish were the following: 18:1 n-9 (oleic), 16:0 (palmitic), 16:1 (palmitoleic), 18:2 n-6 (linoleic), 20:1 (eicosenoic), 20:5 n-3 eicosapentaenoic acid (EPA), 20:4 n-6 arachidonic acid and 22:6 n-3 docosahexaeonic acid (DHA). The content of saturated fatty acids (SFA) ranged from 25.03% to 32.43% and displayed a tendency to increase during the observed period. The total content of the n-6 group in the meat of Prussian carp was higher than in other species, which was probably a consequence of specific diet. The total content of n-3 fatty acids in the meat of white bream, bream, vimba and zope was the highest in May, and it declined during July-September. We can conclude that the meat of white bream and vimba contains high nutritional values in terms of EPA and DHA content. The n-3/n-6 ratio was also very favourable: 0.9 to 2.0 in the meat of white bream, bream, vimba and zope, with a clear downward tendency in the observed period.

The objective of the work was to evaluate the effect of conditioning time (during 14 days of ageing at +4°C) on physicochemical properties of two cattle skeletal muscles. Investigations were conducted on the m. longissimus dorsi (n=9) and m. gluteus medius (n=9) of Domestic Spotted breed. Muscle analyses were carried out 1st, 7th and 14th day post mortem, during storage at +4°C. Colour (CIE L*a*b*values, Hue and Chroma), cooking loss, shear force, water-holding capacity (WHC), pH value and sensory characteristics were determined in all meat samples. M. longissimus dorsi samples aged for 14 days were characterized by higher degree of lightness (L*) and chroma (C*) values, more of red colour (higher a*) and of yellow (higher b*), while m. gluteus medius colour changes during storage was not found to be significant. Over the 14 day conditioning period, tenderness (expressed as shear force) of the evaluated muscles improved significantly (p lt 0.05), it ranged from 11.50 kg/cm2 (1st day) to 5.00 kg/cm2 (14th day) for m. longissimus dorsi and from 9.81 kg/cm2 (1st day) to 5.10 kg/cm2 (14th day) for m. gluteus medius muscle. Cooking loss and WHC increased significantly over storage time (p lt 0.05) in both meat samples, while changes in pH values were insignificant. Sensory analyses revealed deterioration in flavour (smell and taste) and improvement in tenderness of roasted meat samples during storage. Cilj ovog istraživanja je bio da se ispita efekat vremena kondicioniranja (tokom 14 dana zrenja na +4°C) na fizičko-hemijske karakteristike dva mišića junadi. Ispitivanja su obavljena na m.longissimus dorsi (n=9) i m. gluteus medius (n=9) junadi domaće šarene rase. Analize mišića su rađene prvog, sedmog i četrnaestog dana od dana klanja, tokom skladištenja na +4°C. U svim uzorcima mišića je utvrđena boja (CIE L*a*b*, Ho i C*vrednosti), kalo kuvanja, sila sečenja, sposobnost vezivanja vode, pH vrednost i senzorna analiza. Nakon skladištenja od 14 dana uzorci m. longissimus dorsi su imali viši stepen svetloće (L*) i hroma vrednosti (C*), veći udeo crvene (više a*) i žute boje (više b*), dok u uzorcima m. gluteus medius nije utvrđena statistički značajna promena u parametrima boje. Tokom 14 dana skladištenja, mekoća mesa (izražena kao sila sečenja) se značajno poboljšala (p lt 0.05), od 11.50 kg/cm2 (prvog dana) do 5.00 kg/cm2 (četrnaestog dana) za m. longissimus dorsi i od 9.81 kg/cm2 (prvog dana) do 5.10 kg/cm2 (četrnaestog dana) za m. gluteus medius. Kalo kuvanja i sposobnost vezivanja vode su se značajno povećali (p lt 0.05) kod oba mišića, dok se pH vrednost nije značajno menjala tokom skladištenja. Tokom senzorne analize pečenog mesa utvrđeno je pogoršanje arome (ukusa i mirisa) i poboljšanje mekoće sa vremenom skladištenja.

Probiotic food products are very popular on domestic and international markets. The application of probiotics in dairy products is quite frequent, while their application in meat products is still being explored. Three variants of Sremska- type fermented sausages were produced using starter culture Bactoferm T-SPX (Chr. Hansen): 1. control sausage variant; 2. variant with Lactobacillus helveticus RO52 (Lallemand, France); 3. variant with Bifidobacterium longum RO175 (Lallemand, France). Through 40 days of fermented sausage ripening, the survival of probiotic bacteria, the changes of starter bacteria counts, as well as the chemical composition, pH values and sensory evaluation were examined. During the first period of ripening, Lactobacillus helveticus RO52 and Bifidobacterium longum RO175 counts were 10 6 cfug −1 , after which they increased to the level of 10 8 cfug −1 and remained there until the end of ripening. Starter bacteria counts were within the range typical for fermented sausages. The chemical composition and pH values of fermented sausages produced with probiotic bacteria did not significantly differ from the control variant. Sensory evaluation has shown that all variants of fermented sausages had an acceptable sensory quality.Based on the survival of probiotic bacteria during 40 days of fermented sausage ripening, it can be concluded that probiotics can be successfully used in the production of fermented sausages, without affecting the sensory quality of the sausage.

Three batches of the Sremska sausage (traditional Serbian fermented sausage) were made: control variant (C) of a Landrace and the other two of primitive breeds: Mangalica (A) and Moravka (B), with the aim of determining the cholesterol content and the content of fatty acids. The cholesterol content in meat, fatty tissue and sausages was determined, in the case of the latter at the beginning of production (day 0), at the end of production (day 14) and after a storage period of the vacuumed product (day 60). The fatty acids content was determined at the beginning and at the end of production. Values were considered significantly different when p lt 0.05. The cholesterol content in meat (mg/100 g of a sample) ranged from 40.58 (B) to 51.54 (C), indicating a significant discrepancy in all samples. As for back fat, there was a notable disparity in cholesterol content between control and primitive breed samples (47.15 (C), 35.54 (B) and 36.41 (A)). The cholesterol content in sausages at the conclusion of the production ranged from 40.41 (A) to 43.33 (B), with no significant difference between the samples. After storage (day 60), the cholesterol content ran from 42.75 (A) to 52.41 (B), with no significant difference only between samples C and A. Fatty acids content was monitored via the index of atherogenicity, and the polyunsaturated/saturated fatty acids ratio. The index of atherogenicity at the end of production was the highest in sample A, 0.61, and significantly differs from other samples, while the lowest value was recorded in sample C, 0.46. PUFA/SFA at the end of production was the lowest in sample A (0.20), with none of the samples exceeding 0.4. No significant advantages of the use of the meat of primitive breeds were noted. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.