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U ovom radu predstaviti će se jedinstvenost inovacije istraživanja provedenih u okviru HRZZ projekta “Inovativni funkcionalni proizvodi od janjećeg mesa“ (IP-2016-06-3685). Naime, uvjerenja smo da naša projektna inovacija, koja je prvenstveno rezultat znanja stečenog kroz proces istraživanja projekta, može predstavljati i instrument za povećanje konkurentnost i pokretanje razvoja poduzeća te tako pridonijeti gospodarskom i društvenom boljitku R. Hrvatske.

The aim of the research was to qualitatively determine volatile aroma compounds in the M. longissimus dorsi of lambs. The research included a total of 30 lamb carcasses divided into three groups. The animals were fed with a regular commercial feed mixture, which was supplemented with chopped dried or fresh common mushrooms (Agaricus bisporus) in various proportions. Volatile compounds were determined using headspace solid-phase microextraction, coupled with gas chromatography/mass spectrometry. The identified compounds are classified into the following chemical groups: aldehydes, esters, alcohols, amino acids, peptides, lactones, ketones, fatty acids, complex organic compounds, ethers and furans. Further research is needed to determine whether the differences between the groups in the volatile compounds identified affect the acceptability of lamb meat to consumers., Cilj ovog istraživanja bio je utvrditi hlapljive aromatične spojeve u M. longissimus dorsi janjadi hranjene komercijalnom krmnom smjesom, kojoj je dodavan suhi ili nasjeckani svježi pripravak plemenite pečurke (Agaricus bisporus) u različitim omjerima. Istraživanjem je obuhvaćeno ukupno 30 klaonički obrađenih tupova janjadi podijeljeno u tri skupine. Hlapljivi spojevi određeni su korištenjem mikroekstrakcije u čvrstoj fazi u kombinaciji s plinskom kromatografijom/masenom spektrometrijom. Identificirani spojevi mogu se razvrstati u sljedeće kemijske skupine: aldehidi, esteri, alkoholi, aminokiseline, peptidi, laktoni, ketoni, masne kiseline, složeni organski spojevi, eteri i furani. Potrebna su daljnja istraživanja kako bi se utvrdilo utječu li razlike u identificiranim hlapljivim spojevima između skupina na prihvatljivost janjećeg mesa za potrošače.

The aim of the research was to qualitatively determine volatile aroma compounds in M. longissimus dorsi of lambs. The research included a total of 30 lamb carcasses divided into three groups. Animals were fed with a regular commercial feed mixture, which was supplemented with dried or chopped fresh common mushroom (Agaricus bisporus) in various proportions. Volatile compounds were determined using headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry. The identified compounds can be classified into the following chemical groups: aldehydes, esters, alcohols, amino acids, peptides, lactones, ketones, fatty acids, complex organic compounds, ethers and furans. Further research is needed to determine whether differences in the identified volatile compounds between groups affect the acceptability of lamb meat to consumers.

The aim of this study was to determine the technological and sensory properties of m. longissimus dorsiin lambs. The Lička pramenka lambs were reared traditionally and fed with voluminous and concentrate feed with the addition of the dry or chopped fresh Agraricus bisporus as a supplement in different percentages. A feeding experiment was conducted on 30 lambs divided into three groups. The carcasses were sampled 0 and 24h after slaughter. The av erage slaughter weight was 10.40 kg - in the control group, 12.29 kg in group 2 and 11.99 kg in group 3. The pH ranged from an average of 6.95 in control and group 3 to 6.72 in group 2. After 24 hours, a decrease in pH was recorded (control group 5.38, gro up 2 5.52 and group 3 5.74). The values of the colour parameters (CIE L * a * b *) were - L* control group 61.20 ; group 2. 55.92 and group 3. 59.53, a* parameter was 5.22 in the control, 3.95 in group 2 and 4.68 in group 3, while b* was 3.46 in the control , 1.24 in group 2 and 1.39 in group 3. The sensory evaluation confirmed that the meat showed the characteristics of colour, smell and taste of young lamb meat. The meat was light pink in colour, sparsely covered with adipose tissue. The smell and taste in the cooking and roasting samples were specific to the lamb meat. For determination of oxidative stability with thiobarbiturate test (TBARS) and fat content, samples were collected on days 0, 3, and 6. As anticipated TBARS values were increased from day 0 to day 6, and there were no significant differences between groups 2 and 3. Cholesterol in the meat of the control group was high (31.95 mg/100g), which is significantly higher than the values found in the meat of group 2 (9.63 mg/100g) and group 3 (95.2 mg /100 g). In conclusion, by adding this specific supplement to the lambs' diet, the meat retained all the positive sensory and technological properties with reduced cholesterol levels

Cilj rada bio je istražiti održivost fermentiranih mliječnih proizvoda od pasteriziranog (jogurt) i nepasteriziranog mlijeka (vrhnje) u uvjetima pohrane u hladnjaku na različitim temperaturnim uvjetima (+4 °C i +12 °C). Oba proizvoda proizvedena su u OPG-u, od mlijeka koje se dobiva iz vlastite proizvodnje. Provedene su senzorička, fizikalno-kemijska (pH), te mikrobiološka pretraga kvasaca i plijesni. Proizvodi su uzorkovani 1., 3., 7. i 14. dan pohrane. U senzoričkoj pretrazi jogurta i vrhnja nisu utvrđena značajnija odstupanja u ocjenjivanim parametrima tijekom 7 dana pohrane pa su miris i okus bili svojstveni vrsti proizvoda a konzistencija gusta, tekuća. Tek posljednjeg dana vrhnje (+12 °C) nije bilo pogodno za testiranje zbog izmijenjenih senzoričkih svojstava. Praćenjem pH utvrđeno je da su vrijednosti u jogurtu ostale gotovo identične na obje temperature pohrane (4, 49-4, 47 ; 4, 49-4, 43), vrijednosti u vrhnju su rasle na +4 °C (4, 61- 4, 75), a na +12 °C je mjerenje zaustavljeno zbog kvarenja posljednjeg dana. Mikrobiološkom pretragom porast kvasaca u vrhnju utvrđen je već od prvog, a u jogurtu od trećeg dana pokusa. U obje vrste uzoraka na +4 °C utvrđene su vrste Torulaspora quercuum, Pichia fermentans, Galactomyces candidus (Geotrichum), dok su na +12 °C utvrđeni još i Candida intermedia, Galactomyces geotrichum, te plijesan Penicillium sp. Navedeni nalaz sugerira kako su uzorci kontaminirani tijekom proizvodnje, te samim time im je narušena održivost, ali i sigurnost.

The aim of this paper was to replace traditionally used pork and lard with meat from specially reared lambs and olive oil, in order to produce a dry sausage with a preferable fatty acid composition while retaining positive sensory characteristics. Lička pramenka lambs were fed with a specific feed supplement containing various percentages of Agraricus bisporus . Three recipes of dry sausages were produced – 1 Beef/Lamb/Lard ; 2 Lamb/Beef/Lard/Olive oil/Bread ; 3 Po rk/Beef/Lamb/Pork backfat. All three sausages underwent the same technological production process. The pH decreased with ripening time, ranging from 5.54 to 5.92 depending on the sausage, while water activity decreased to 0.756 and 0.824 respectively. Sens ory analysis was performed by professional evaluators. The parameters that were evaluated were: appearance (0 - 15), cross - section (0 - 20) and smell and taste (0 - 25) with a possible maximum number of 60 points. The results of the sensory analysis were as foll ows: sausage 1 - 52.36 ; sausage 2 - 56.06 ; and sausage 3 - 56.32 points. Volatile aroma compounds were identified by the solid‐phase microextraction (SPME) combined with gas chromatography - mass spectrometry (GC‐MS). A total of approximately 60 volatile com pounds were detected by GC‐MS, of which nearly 50 per cent were major volatile compounds mutual for all sausage samples. The most of identified compounds are complex terpenoids like aroma compounds such as α - Phellandrene, Linalool, γ - Terpinene, p - Cymene, D - Limonene, 3 - Carene and Humulene. These compounds are characteristic volatile aroma compounds of numerous herbs and spices and contribute to the overall aroma profile of prepared lamb sausages. The cholesterol level was affected by the raw material composi tion of sausages. The lowest value was 64 mg/100 g in the sausage sample 2. To conclude, the substitution of meat and pork/lard with lamb and olive oil enhanced the sensory of the dry sausage, and at the same time, it successfully improved the fatty acid composition of the product.

This paper describes the changes in the Croatian regulations and harmonisation with European Union (EU) legislation in the field of meat inspection, before and after 2013, when Croatia joined EU. Namely, in the last 30 years, the legislative framework of the meat inspection system in Croatia has changed several times. In 1997, the Veterinary Act (OG 70/1997) stipulated that veterinary health inspection in slaughterhouses is carried out by authorised veterinarians (AVs) employed in veterinary organisations to which state authorities have been delegated, while officinal veterinarians are employed by government and have a broader spectrum of duties. The AV performed the veterinary examinations to determine the safety of products of animal origin, and only they, and not the food business operators (FBOs), were responsible in the case of any non-compliance. The conditions that AVs had to fulfil were a diploma from the Faculty of Veterinary Medicine, a certificate of completion of the State Professional Examination (SPE) for Veterinary Inspector, and at least three years of professional experience after passing the SPE. The next Veterinary Act (OG 41/2007) brought changes in the meat inspection in the framework of official controls of food of animal origin by dividing regulations between this Act and the Food Act (OG 46/2007), and introduced the term “control bodies” for veterinary organisations with delegated state authorities. An AV then had at least two years of professional experience, a license (issued by the Croatian Veterinary Chamber after completing one year of professional practice) and the SPE certificate (issued by the Minister of Agriculture). The Food Act introduced a shift of responsibility in the case of non-compliances to FBOs, at all stages of production, processing and distribution. The Veterinary Act of 2013 (OG 82/2013) implemented Regulation (EC) No 882/2004 in the Croatian legislative framework, but did not bring any changes related to meat inspection. The State Inspectorate Act (OG 115/2018) introduced significant changes in the organisation, as all inspections involved in the food safety system were merged, with the exception of fisheries inspections. The Act on official controls and other official activities performed to ensure the application of food and feed law, rules on animal health and welfare, plant health and plant protection products (OG 52/2021) implemented the provisions of Regulation (EU) 2017/625. The State Inspectorate was introduced as the Competent Authority for different areas of official controls, and “delegated bodies” as the local competent authorities performing meat inspection. At the same time, amendments to the Veterinary Act (OG 52/2021) changed the requirements for AVs. The development of the legal framework over the years had less impact on the methodology of meat inspection, so riskbased meat inspection did not play a role in practice. However, since 2013, in cooperation with the Faculty of Veterinary Medicine and the Croatian Veterinary Chamber, continuous training programs have been organised for AVs, based on the EFSA scientific opinions (2011- 2013) on public health hazards posed by meat and its control in meat chain.

Inovacije i kreativnost od iznimne su važnosti za gospodarski rast i razvoj duštva Hrvatske. U Europskoj Uniji pa tako i republici Hrvatskoj, trokut znanja između obrazovanja, istraživanja i inovacija čine temelj za postizanje sinergijskih učinaka ulaganja u znanost i inovacije iz nacionalnih, regionalnih i međunarodnih fondova. U ovom radu opisati ćemo jedinstvenost inovacije istraživanja provedenih u okviru HRZZ projekta “Inovativni funkcionalni proizvodi od janjećeg mesa“ (IP-2016-06- 3685). Rezultati projektnih istraživanja ukazuju da je janjad pasmine lička pramenka kojoj je u dnevni obrok bila umješana biomasa bijele i/ili smeđe plemenite pečurke bila dobrog zdravlja te se tom inovativnom tehnologijom uzgoja i hranjenja janjadi proizvela janjetina sniženog udjela kolesterola, povoljnog masnokiseliskog i aroma sastava te su sa pet inovativnih receptura proizvedeni funkcionalni polutrajni i trajni proizvodi od janječeg mesa.

The consequences of the ban on the use of antibiotics as growth promoters are manifested in lower food utilization and reduced production, thus in increased morbidity and mortality of animals. It is, therefore, necessary to find alternative sustainable methods of controlling stressors on animal health inappropriate feeding systems. It is generally known that fungi contain active molecules of antifungal, anti-inflammatory, antiviral, antibacterial, hepatoprotective, antidiabetic, hypolipemic, antithrombotic, hypotensive, and symbiotic effects. Mushroom Agaricus bisporus is one of the most commonly grown mushroom species in the world. Good nutritional characteristics, low in fat and high in protein and carbohydrates, the most common of which are dietary fiber, make them a very acceptable food not only for humans but also for domestic animals intended for human consumption (Atila, 2021). Agaricus bisporus can serve as a good and economical source of antioxidants in the diet. Its extracts have significant antioxidant activity, which is largely attributed to polyphenolic compounds, but also the presence of α-tocopherol and β-tocopherol, carotenoids, ascorbic acid, and ergothioneine. It contains a favorable amount of minerals that are an important component of serum antioxidant enzymes and indicators of lipid peroxidation and therefore have an important function in the antioxidant defense mechanism. The favorable content of vitamins also significantly contributes to the antioxidant defense mechanism because these vitamins are effective fat-soluble antioxidants and thus protect fatty substances from oxidation or oxidative stress. On the model of monogastric animals, Agaricus bisporus feed supplement showed: faster growth, lower food conversion, less disease, and better survival rate of animals. This work aims to determine whether we can get the same results in the ruminants feed supplementation, to determine the influence of mushroom Agaricus bisporus on the health and quality of lamb meat. Based on the results of several studies on lambs of the autochthonous Croatian sheep breed Lička pramenka feed with the addition of dried and fresh prepared Agaricus Bisporus in proportions of 1.5 and 2.0 additional feed mixture it is evident that mushroom added as a dietary supplement improves animal health (decreased serum glucose and cholesterol levels and increased T-lymphocyte and B-lymphocyte counts) and productivity. The content of fat and cholesterol in lamb meat was reduced, more vaccenic acid, omega-7, conjugated linoleic acid precursors were found, which have multiple beneficial effects on the health of consumers of such animal products, and the oxidative stability of meat was improved

Epidemiological and scientific data show that Staphylococcus aureus is often found in raw milk cheeses. Certain strains of S. aureus produce enterotoxins during their growth in favorable conditions in food, which are causative agents of staphylococcal food poisoning. Compliance with the food safety criteria for staphylococcal enterotoxins in cheese has to be investigated whenever levels of coagulase-positive staphylococci exceed 105 cfu/g. The aim of this study was to investigate the occurrence of S. aureus and staphylococcal enterotoxins in domestic cheeses produced in the Dubrovnik area, as well as the in vitro enterotoxin production ability of S. aureus isolates. Out of 30 analysed cheese samples, 18 samples (60 %) were highly contaminated (average 6.9x105 cfu/g) with S. aureus strains. In 17 cheese samples (56.7 %), the S. aureus number was above legal safety criteria. However, staphylococcal enterotoxins were not detected in any of the cheese samples. A total of 175 S. aureus isolates were collected from 18 cheese samples and confirmed by a latex agglutination test. Enterotoxin production in vitro was detected in 37 isolates (21.1 %) by the ELISA method (VIDAS SET2). In 34 out of 37 isolates, the reversed passive latex agglutination (RPLA) method detected the production of staphylococcal enterotoxin C. Enterotoxigenic strains originated from 8 cheese samples of two cheese manufacturers. Although highly contaminated, even with enterotoxigenic strains, staphylococcal enterotoxins were not detected, indicating that the intrinsic characteristics of cheese play an important role in enterotoxin production. However, isolated strains possess enterotoxigenic potential so enterotoxin production in cheeses cannot be ruled out.

Introduction - The risks of using antibiotics as growth promoters in animal feed for human health have led to a ban on their use in the European Union. The consequences of the ban on the use of antibiotics as growth promoters are manifested in lower food utilization and reduced production, thus in increased morbidity and mortality of animals. It is, therefore, necessary to find alternative sustainable methods of controlling stressors on animal health inappropriate feeding systems. It is generally known that mushrooms contain active molecules of antifungal, anti- inflammatory, antiviral, antibacterial, hepatoprotective, antidiabetic, hypolipemic, antithrombotic, hypotensive, and symbiotic effects (indirect probiotic/direct prebiotic). Mushroom Agaricus bisporus is one of the most commonly grown mushroom species in the world. Good nutritional characteristics, low in fat and high in protein and carbohydrates, the most common of which are dietary fiber, make them a very acceptable food not only for humans but also for domestic animals intended for human consumption. Its extracts have significant antioxidant activity, which is largely attributed to polyphenolic compounds, but also the presence of α-tocopherol and β-tocopherol, carotenoids, ascorbic acid, and ergothioneine. It contains a favorable amount of minerals that are an important component of serum antioxidant enzymes and indicators of lipid peroxidation and therefore have an important function in the antioxidant defense mechanism. The favorable content of vitamins also significantly contributes to the antioxidant defense mechanism because these vitamins are effective fat-soluble antioxidants and thus protect fatty substances from oxidation or oxidative stress. On the model of monogastric animals, mushroom feed supplement showed: faster growth, lower food conversion, less disease, and better survival rate of animals. This work aims to determine whether we can get the same results in the ruminants feed supplementation, to determine the influence of Agaricus bisporus on the health and quality of lamb meat. Material and methods - This study was conducted on 45 lambs, autochthonous Croatian sheep breeds, Lika pramenka. Lambs were divided into three groups and fed voluminous and concentrate with the addition of 1, 5% dried and fresh mushrooms. The lambs were clinically examined, their welfare was assessed, and their blood was withdrawn for further hematological analyses. After 35 days, the lambs were slaughtered and meat samples (m. longissimus dorsi) were sent for chemical analysis, fatty acid and cholesterol content, and thiobarbitut test (TBARS) as indicators of oxidative stability of meat. Results and discussion - Based on the results of several studies on lambs of the autochthonous Croatian sheep breed Lika pramenka feed with the supplementation of dried and fresh prepared Agaricus Bisporus in proportions of 1.5% additional feed mixture it is evident that mushroom added as dietary supplement improves animal health (decreased serum glucose and cholesterol levels and increased T-lymphocyte and B-lymphocyte counts) and productivity. The content of fat and cholesterol in lamb meat was reduced, more vaccenic acid, omega-7, conjugated linoleic acid precursors were found, which have multiple beneficial effects on the health of consumers of such animal products, and the oxidative stability of meat was improved. Adding fresh and dried button mushrooms to the diet increased (p≤0.05) the amount of fat in lamb meat (1.10 vs. 1.62 g/100g) but did not differ statistically from the control group. TBARS values were expected to increase from day 0 to day 6 (0.1 vs. 1.4) and differ significantly from day three between lamb meat fed a standard meal and a fresh mushroom meal (0.97 vs. 0.86), while the dry mushroom meal had no significant differences between the two lamb groups. Conclusion - Adding mushrooms to lamb’s diet had a positive effect on animal health. It affected fat, cholesterol, and fatty acid composition of meat and increased the oxidative stability of meat.

Meso divljači predstavlja nutritivno vrijednu namirnicu, obzirom na nizak sadržaj masti, kolesterola i kalorija, ali značajan izvor bjelančevina, kalija, fosfora, željeza, cinka, vitamina B12 i polinezasićenih masnih kiselina, uz poželjan aminokiselinski sastav. Sadržaj masti kreće se od

Agaricus bisporus belongs to the group of functional food supplements for both humans and domestic animals intended for human consumption. Due to the presence of bioactive ingredients such as polysaccharides, lipopolysaccharides, essential amino acids, peptides, glycoproteins, nucleosides, triterpenoids, lectins, fatty acids and their derivatives for these fungi are known anti- inflammatory, antiviral, antibacterial, hepatoprotective, anti- diabetic, hypolipemic, antithrombotic, hypotensive and synbiotic effects. On the model of monogastric animals kept in controlled, intensive production and fed with the Agaricus bisporus feed supplement showed: faster growth, lower food conversion, less disease, better survival rate of animals, increased leukocyte count, decreased serum cholesterol and glucose levels, reduced Escherichia coli and enterobacteria count in rectal smears as well as increase in the number of Lactobacillus spp. Based on the results obtained to date from the Croatian Science Foundation project “ Innovative functional lamb meat products “ (IP- 2016-06-3685) it is evident that the button mushroom added as a feed supplement for polygastric animals also has a positive effect on animal health and productivity as well as meat quality and aroma profile. It can be concluded that Agaricus bisporus in animals has a potential effect as growth promoters and scientifically proven applicable value as natural, functional feed supplement that can represent a commercially new and innovative product as functional food for humans. This study has been fully supported by the Croatian Science Foundation under the project “Innovative functional lamb meat products” (HRZZ‐IP‐06‐2016‐3685).

Experience from around the world shows that for the humane treatment of animals in slaughterhouses, next to the corresponding legislature, the education of personnel is indispensable. Beside on farm procedures, the most critical points for securing the animal welfare in the meat production, are handling during the loading and unloading, and all procedures regarding stunning and bleeding of the animals. European Commission (EC) recognized the problem and in 2009 published Reg. (EU) 1099/2009 on the protection of animals at the time of killing (Reg. 1099), which gave measurable parameters and introduced some substantial innovations in this field of animal protection. Reg. 1099 introduced novelty such as animal welfare officer, the certificate of eligibility, the compulsory assessment of stunning and the standard operating procedures (SOP) of the stunning phase. The goal of this paper was to present development and dynamics of Animal Welfare Officer Training in Croatia during last five years (2015 – 2019).

Poznato je djelovanje dodavanja plemenite pečurke (Agaricus bisporus) hrani za životinje kao promotora zdravlja i proizvodnosti domaćih životinja. Dokazano je da dodavanje plemenite pečurke obrocima za ovce snižava kolesterol, no nije poznat i učinak na kvalitativne osobine mesa. Stoga je cilj ovog rada utvrditi utjecaj dodavanja plemenite pečurke u obroke na oksidativnu stabilnost mesa janjadi. Kao pokazatelj oksidativne stabilnosti mesa koristio se tiobarbiturni test (TBARS). Osamnaest janjadi, pasmine lička pramenka, bilo je podijeljeno u tri jednake skupine (kontrolna, te pokusne skupine s dodatkom 2% svježe i suhe plemenite pečurke). Nakon pokusnog perioda od 35 dana uzeti su uzorci mesa, te je određen udio masti i TBARS 0., 3., i 6. dan. Utjecaj dodavanje svježe : suhe plemenite pečurke imao je statistički značajan utjecaj (p≤0, 05) na količinu masti u mesu janjadi (11, 0 : 16, 2), no nije se statistički razlikovao od kontrolne skupine. Vrijednosti TBARS-a očekivano su rasle od 0. do 6. dana (0, 1 : 1, 4), te se značajno se razlikuju u vrijednostima 3. dan, između mesa janjadi hranjenih standardnim obrokom i obrokom sa svježim gljivama (0, 97 : 0, 86), dok kod obroka sa suhim gljivama nije bilo značajnih razlika između niti jedne grupe janjadi. Zaključujemo da dodavanje plemenite pečurke u obroke janjadi djeluje na promjene oksidativne stabilnosti mesa, no budući da su najmanje vrijednosti TBARS-a bile kod janjadi s najnižim sadržajem masti, te navedene razlike nisu bile statistički značajne između kontrolne skupine i pokusnih, daljnja istraživanja u objašnjenju dobivenih rezultata biti će potrebna.

Uvođenje HACCP (engl. Hazard Analysis and Critical Control Points) sustava kao i sustava upravljanja kvalitetom u klaonicama rezultiralo je znatno povećanim zahtjevima vezanim uz mikrobiološki profil trupova. Naime, biološki su rizici vezani uz mikrobiološko onečišćenje trupa što je kroz HACCP prepoznato kao jedna od kritičnih kontrolnih točaka (engl. Critical Control Points). Mikrobiološki kontaminacija trupa može biti posljedica bolesti, odnosno kontakta mesa s mesom zaražene ili bolesne životinje te neodgovarajuće higijene tijekom rukovanja, skladištenja i prerade mesa. Najosjetljivija faza iz aspekta zaštite mesa od mikrobiološkog onečišćenja je primarna obrada trupa. Suvremene se klaonice, zbog razvoja tržišta mesa i mesnih prerađevina moraju kontinuirano prilagođavati zahtjevnim higijenskim standardima distribucije mesa. Kako bi se spriječila kontaminacija mesa, tijekom njegove prerade, a i u prometu, vrlo je važno redovito primjenjivati postupke čišćenja, pranja i dezinfekcije radnih površina, alata, opreme, a i ruku radnika. Za mikrobiološko praćenje trupova, Uredba 2073/2005 Europske komisije propisuje određivanje ukupnog broja aerobnih mezofilnih bakterija kao pokazatelja higijene i Enterobacteriaceae kao pokazatelja fekalne kontaminacije te određuje mikrobiološke kriterije uspješnosti za uzorke dobivene destruktivnim tehnikama uzorkovanja iako se zbog praktičnosti u mesnoj industriji češće koriste nedestruktivne tehnike. Osim mikrobiološkog profila trupova u klaonicama se redovito uzimaju brisevi upotrijebljenog alata i površina za mikrobiološku analizu. Kod mikrobiološkog utvrđivanja metodom briseva procjena se higijene površina uglavnom zasniva na određivanju ukupnog broja aerobnih mezofilnih bakterija i enterobakterija po cm2., The introduction of the HACCP (Hazard Analysis and Critical Control Points) system, and quality management system in abattoirs, has significantly increased the requirements concerning the microbiological profile of carcasses. HACCP has recognised that biological risks are related to microbiological contamination of carcasses, and this has been set as a critical control point. Microbiological contamination of the carcass can be a consequence of disease, i.e. contact of meat with the meat of infected or diseased animals, or from inadequate hygiene during the handling, storage and processing of meat. The most sensitive phase, in terms of protecting meat from microbiological contamination, is the primary processing of the carcass. Modern abattoirs, also involved in the production of meat and meat products, must continually adapt to the demanding hygiene standards for meat distribution. In order to prevent meat contamination during processing and transport, it is very important to apply regular cleaning, washing and disinfection of work surfaces, tools, equipment, and the hands of workers. For microbiological monitoring of carcasses, Regulation 2073/2005 of the European Commission specifies the total number of aerobic mesophilic bacteria as a hygiene indicator, and of Enterobacteriaceae as an indicator of faecal contamination. It also lays down the microbiological performance criteria for samples obtained by destructive sampling techniques, though non-destructive techniques are preferred due to the practicality of the meat industry. Swab samples of used tools and work surfaces are taken regularly, along with examining the microbiological profile of carcasses for microbiological analysis at abattoirs. In microbiological determination using the swab method, the assessment of surface hygiene is based on determining the total number of aerobic mesophilic bacteria and enterobacteria per square centimetre.

Identification and monitoring of specific plant biomarkers in animal products and tissues can relate to feed and nutrition whereby lamb meat fed with pasturage contains more phenols, terpenes, indoles and sulfur compounds. Aromatic herbs, as part of hey/pasturage botanical composition, can affect sheep’s / lamb’s health, quality and aroma profile with their bioactive molecules. Numerous studies have confirmed a better aroma, color and quality of lamb meat and a more favorable composition of fatty acids. It all points to the possibility of producing functional lamb meat. During May, June and July 2019 on the pastures of GEA-COM Ltd. (Crkvina) there was a noticeable occurrence of Matricaria perforata and Thymus pulegioides, both of them rich in terpenes and terpenoids. Therefore, within the scope of the research, the content of aromatic hydrocarbons and derivatives in Matricaria perforata and Thymus pulegioides is determined using GC-MS analysis. The chemical composition of the Matricaria perforata identified by gas chromatographic and mass spectrometric data is listed: naphthalene, phenanthrene, benzophenone, trans-anethole, β-farnesene, aromadendrine, α-bisabolol, matricarin. Constituents found in Thymus pulegioides were α-Pinene, Camphene, β-Pinene, Myrcene, Eucalyptol, Carene, β-Ocimene, allo-Ocimene, Bornyl Acetate, α-Copaene, β-Bourbonen, Caryophyllene, β-Cubeben, α-Bergamotene, Germacrene D, Bicyclogermacrene, α-Farnesene, δ-Cadinene, Spathulenol, Caryophyllene Oxide. Since the breeding and feeding system of lambs on GEA-COM Ltd. farm may have significant influence on lamb meat aroma or on the composition of volatile compounds, it is the project's (HRZZ ; IP-2016-06-3685) interest to determine chemical composition (terpenes) of aromatic herbs from Crkvina pastures. Results could contribute to a better understanding of the environmental impact (plant flora) on the quality and aroma of Lika pramenka lamb meat.

Pojava antimikrobne rezistencije (AMR) posljednjih je desetljeća među vodećim javnozdravstvenim problemima u svijetu. Genezu njenog razvoja nalazimo u nekritičkoj primjeni antibiotika u poljoprivredi, akvakulturi, veterinarskoj i humanoj medicini. Kontrola, nadzor i smanjenje ove javnozdravstvene prijetnje mora se temeljiti na sveobuhvatnom pristupu u okviru koncepta Jednog zdravlja (One Health), odnosno Jednog Poljoprivredno-Prehrambenog zdravlja (One Agri-Food Health). U tom smislu doprinos nepatogene mikroflore iz hrane životinjskog podrijetla u prijenosu antimikrobne rezistencije kroz prehrambeni lanac nije u potpunosti poznat. Naime, problem antimikrobne rezistencije se razumljivo veže uz patogene bakterije i uzročnike zoonoza, dok područje istraživanja antimikrobne rezistencije apatogene mikroflore nije sagledano kroz lanac hrane. Naša dosadašnja istraživanja obuhvatila su ispitivanja osjetljivosti/otpornosti bakterija mliječne kiseline (uključujući enterokoka) i koagulaza-negativnih stafilokoka iz hrane životinjskog podrijetla, a dio rezultata se prikazuje ovim predavanjem.

U svijetu se uzgaja preko milijardu ovaca, a većina se njih drži u ekstenzivnim uvjetima, odnosno provode barem dio godine na pašnjacima bez posebno bliskog kontakta s ljudima. Dobrobit ovaca od iznimnog je značaja za kvalitetu njihovog mesa, te je stoga vrlo važno procijeniti dobrobit tijekom proizvodnje pouzdanim i lako provedivim metodama. U ovom je radu dobrobit ovaca procijenjena uz pomoć mobilne aplikacije AWIN protokola za procjenu dobrobiti ovaca na farmi tvrtke GEA-COM d.o.o., te je prikazano nekoliko pokazatelja dobrobiti temeljenih na životinjama. Tijekom razdoblja istraživanja dobrobit ovaca u navedenom uzgoju poboljšavala se, a glavni su razlozi tome promjene u načinu držanja i hranidbe ovaca (puštanje na ispašu i dodatak koncentrata) koji su doveli do više razine dobrobiti pojedinačnih životinja, a posljedično i cijelog stada.

U svijetu se uzgaja preko milijardu ovaca, a većina se njih drži u ekstenzivnim uvjetima, odnosno provode barem dio godine na pašnjacima bez posebno bliskog kontakta s ljudima. Dobrobit ovaca od iznimnog je značaja za kvalitetu njihovog mesa, te je stoga vrlo važno procijeniti dobrobit tijekom proizvodnje pouzdanim i lako provedivim metodama. U ovom je radu dobrobit ovaca procijenjena uz pomoć mobilne aplikacije AWIN protokola za procjenu dobrobiti ovaca na farmi tvrtke GEA-COM d.o.o., te je prikazano nekoliko pokazatelja dobrobiti temeljenih na životinjama. Tijekom razdoblja istraživanja dobrobit ovaca u navedenom uzgoju poboljšavala se, a glavni su razlozi tome promjene u načina držanja ovaca (puštanje na ispašu i dodatak koncentrata) koji su doveli do više razine dobrobiti pojedinačnih životinja, a posljedično i cijelog stada.

Paša je najbolja i najjeftinija hrana za ovce koju one, u odnosu na druge domaće životinje najučinkovitije iskorištavaju. S obzirom da na farmi GEA-COM d.o.o. držanje ovaca ne uključuje selidbu životinja tijekom zimskih mjeseci već se one drže u stajskim prostorima, važno je odrediti kemijski sastav i energetsku vrijednost paše i sijena s pašnjaka područja Crkvine, što je jedan od ciljeva projekta HRZZ (IP-2016-06-3685). Brojna dosadašnja istraživanja potvrđuju bolju aromu, boju i kvalitetu mesa janjadi te povoljniji sastav masnih kiselina, što sve zajedno upućuje na mogućnost proizvodnje funkcionalnog mesa janjadi. Svi kemijski spojevi u biljci i interakcije među njima, pridonose biološkoj aktivnosti pojedinih eteričnih ulja, odnosno njihovih komponenti. Prema tome, istraživanje kemijskog sastava, posebno terpena biljaka s pašnjaka s područja Crkvine doprinijet će boljem razumijevanju utjecaja okoline (biljna flora) na kvalitetu i aromu janjetine pasmine Lička pramenka.

Chicken eggs are biologically high value foods and the human organism utilises their nutritional value at a high percentage. In 2017 EU produced 6 394 520 Tonnes (T) of eggs which is almost the same as in 2016 (6 393 170 T). Croatian market on the other hand had a rapid growth as amount produced in 2017 (36 700 T) was 18.4% more than in 2016 (31 000 T). To be able to sustain the demands of modern production, laying hen farming systems have considerably modified the welfare status of poultry, constraining hens to perform under conditions very different from those in nature. But, in recent years the growing interest of consumers regarding the environmental sustainability, animal welfare, and “ethical quality” of food originating from animal has favoured studies directed to identify less intensive and more animal-friendly production systems. The aim of this paper was to determine the influence of different poultry housing systems on egg quality. The study included the determination of egg quality from egg laying hens of different ages, originating from free, floor and cage systems, to a total of 60 samples. Free range eggs weighed the most (averaging 59, 35 g) and in comparison to cage raising system, measuring higher egg index (75, 29 : 74, 30) and a thicker shell (0, 44 : 0, 43 mm). The water amount was highest, and theprotein amount was lowestin free range eggs. Eggs from the aspect of their production characteristics and quality in terms of chemical composition recorded higher values in conventional cages in comparison to free range, while eggs originating from free range and enriched cage systems recorded higher values from a poultry welfare stand point.

Primjenom metode protočne citometrije određena je relativna zastupljenost CD45+ limfoidnih stanica u uzorcima kobiljeg mlijeka tijekom laktacijskog perioda od šest mjeseci. U razdoblju od 10. do 180. dana laktacije pretražen je 61 uzorak mlijeka od 15 hrvatskih hladnokrvnih kobila. Korištena su primarna protutijela proizvedena na miševima, specifična za ljude i konje, obilježena fluorescein izotiocijanatom. CD45 biljeg karakterističan je za sve leukocite, a u ovom istraživanju određen je udio limfocita, monocita i granulocita. CD45+ limfociti variraju od 21, 3% do 45, 7%, granulociti postupno rastu od 24, 7 do 30, 2% dok su monociti tijekom cijele laktacije zastupljeni sa prosječnih 4, 3%. Dobiven je uvid u imunološka zbivanja u mliječnoj žlijezdi kobila, koja upućuju na dobro zdravstveno stanje vimena.