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A total of 100 commercial market pigs were randomly allocated to two stunning treatments: carbon dioxide (CO2) and electrical stunning, at a commercial abattoir. The effects of the two stunning methods on pig stress and meat quality were measured. Blood lactate and cortisol, and postmortem pH (pH45 min; pH24 h), temperature (T45 min), drip loss and sensory color for the longissimus dorsi, pars lumbalis, were determined. After electrical stunning, pH45 min and pH24 h was lower than after CO2 stunning (P<0.05), and T45 min was higher (P<0.01). There was no effect (P>0.05) of stunning on drip loss 24 h and 48 h post-mortem, or sensory color, or on stress parameters, lactate and cortisol. However, individual animal variations of stress markers within the slaughter batch were very high, and their average concentrations indicated high levels of stress. From the perspective of animal welfare and protection, both stunning methods should be conducted properly, according to the defined procedures to minimize stress and to assure adequate meat quality., Ukupno 100 svinja iz komercijalnog uzgoja nasumično je podvrgnuto dvama tretmanima omamljivanja u klaonici: ugljikovim dioksidom (CO2) i električnim omamljivanjem. Mjereni su učinci na stres svinja i kvalitetu mesa. Određivani su laktat i kortizol u krvi, te postmortalni pH (pH45 min; pH24 h), temperatura (T45 min), sposobnost vezivanja vode i senzorna boja na longissimus dorsi, pars lumbalis. Nakon električnog omamljivanja, u usporedbi s omamljivanjem CO2, pH45 min i pH24 h su se smanjili (P<0,05), a T45 min je bila viša (P<0,01). Način omamljivanja nije utjecao (P>0,05) na sposobnost vezivanja vode 24 h i 48 h post mortem i senzornu boju, kao ni na pokazatelje stresa, laktat i kortizol. Međutim, kolebanje pokazatelja stresa kod pojedinačnih životinja unutar klaoničke serije bila je vrlo visoka, a njihove prosječne koncentracije upućivale su na visoku razinu stresa. Iz perspektive dobrobiti i zaštite životinja, obje metode omamljivanja treba pravilno provoditi u skladu s definiranim postupcima kako bi se smanjio stres i osigurala odgovarajuća kvaliteta mesa.

Fat replacement in meat products has gained in importance during recent decades, ever since animal fat was recognized as one of the significant causes of chronic non‑infectious diseases in modern human populations. Meat products with the highest fat contents include different types of sausages. As fatty tissue plays important roles in sausage quality, fat replacement is not an easy task. There are different approaches which depend on the sausage type. In fermented sausages, the fat substitute should successfully imitate the fatty tissue particles, and in emulsion‑type sausages, the fat substitute should be thoroughly mixed and incorporated into the meat batter. The fat substitutes can be of protein or carbohydrate nature, and often are combined with oils rich in polyunsaturated fatty acids, aiming not only to reduce the amount of animal fat in sausages, but also to improve the fatty acid composition of the products. However, fat replacement without affecting sausage quality and shelf life was previously possible only partially and involved a relatively small percentage of replaced fat. Nowadays, some recent studies have reported 100% fatty tissue replacement without adverse effects on the products’ properties, opening a new chapter in designing low fat meat products.

Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %, inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters, colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 ± 1.8 g∙kg-1), lower cholesterol content (462.3 ± 49.3 mg·kg-1) and higher content of carbohydrates-prebiotics (74.6 ± 8.4 g∙kg-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those with total fat replacement.

Pre-slaughter handling, which include transportation, housing, social stress, heat, and dietary changes, is one of the main causes that produces stress in pigs. The appropriate biomarkers and objective laboratory criteria to evaluate pre-slaughter stress are lacking. Behavioral and physiological markers are commonly used for this reason, but these parameters may increase for reasons unrelated to stress. Acute phase proteins are considered to be markers of inflammation that have been proposed as indicators for farm animal stress monitoring. The major acute phase proteins in swine are haptoglobin, serum amyloid A, c-reactive protein, and pig major acute phase protein. Serum or plasma obtained from blood are the most used matrixes for the measurement of acute phase proteins, the collection of which involves an invasive collection method that is harmful and stressing. The use of saliva and meat juice instead of blood might overcome these disadvantages, since its collection is non-invasive and stress-free. For any assay measuring acute phase proteins, adequate analytical validation must be performed, as well as harmonization and standardization of analytical procedures. The aim of this paper is to emphasize the possibilities of use of acute phase proteins as biomarkers of pre-slaughter stress, as well as to provide survey of methodologic assays and fluids that are presently available to measure acute phase proteins.

The aim of this study was to develop a quadrupole liquid chromatography mass spectrometry (LC-MS/MS) method suitable for quantification of synthetic food colors, used as additives or occurring as adulterants in the food or cosmetics industries. Ten colors were validated in terms of limit of detection (LOD), limit of quantification (LOQ), precision, trueness and applicability. All tested parameters of the validation were within acceptable values, and the method was comparable to the existing high pressure liquid chromatography (HPLC UV-PDA) method.

The application of histological methods in meat composition analysis and identification of prohibited tissues and organs added to meat and meat products is still in the research phase, although there have been some promising results. The aim of this work was to assess the possibility of using histological and histochemical methods for analysis of kulen composition. In this research, six samples of kulen were examined, one of which was produced in domestic conditions, while the rest were commercial products sampled from local markets. The samples were carried through classical histological preparation. The obtained slides were stained with haematoxylin/eosin, Masson-Goldner, toluidine blue and periodic acid-Schiff/alcian blue. The content of muscle, fat and connective tissue was evaluated using histomorphometric analysis. Histological analysis of kulen composition determined the presence of the following structures: muscle, adipose and connective tissues, blood vessels, glandular epithelium, peripheral nerve, cartilage and plant tissue. The histomorphometric analysis showed that the kulen products contained on average 56±2.52% muscle tissue, 7.27±1.38% connective tissue and 19.82±3.24% adipose tissue. The results show that by applying histological methods it is possible to identify different permitted and prohibited animal tissues in kulen, and hence, it is possible to analyse the composition of kulen. It is also possible to confirm the presence of various plant tissues, but for their precise identification, additional histological methods are needed., Primena histoloških metoda u analizi sastava mesa i utvrđivanju prisustva nedozvoljenih tkiva u mesu i proizvodima od mesa je još uvek u fazi istraživanja, iako su postojeći rezultati u ovoj oblasti obeć avajuć i. Cilj našeg istraživanja bio je ispitivanje moguć nosti korišć enja histoloških i histohemijskih metoda u analizi sastava fermentisane kobasice u tipu kulena. U ovom istraživanju ispitano je šest uzoraka kulena, od kojih je jedan proizveden u domać im uslovima, dok su ostali komercijalni proizvodi poticali iz lokalnih marketa. Uzorci su sprovedeni klasičnom histološkom procedurom. Dobijeni isečci bojeni su metodama: hematoksilin/ eosin,Masson-Goldner, toluidin plavo i perjodna kiselina/Schiff/alcijan plavo. Sadržaj mišić nog, masnog i vezivnog tkiva procenjen je primenom histomorfometrijskih analiza. Histološkom analizom sastava kulena utvrđeno je prisustvo sledeć ih struktura: mišić no, masno i vezivno tkivo, krvni sudovi, epitel žlezdanog tipa, periferni nerv, hrskavica i biljno tkivo. Histomorfometrijska analiza je pokazala da proizvodi sadrže u proseku 56±2,52% mišić nog tkiva, 7,27±1,38% vezivnog tkiva i 19,82±3,24% masnog tkiva. Rezultati pokazuju da je primenom histoloških metoda moguć e identifikovati različita dozvoljena i nedozvoljena životinjska tkiva u kulenu, pa je samim tim moguće analizirati sastav kulena. Takođe je moguć e potvrditi prisustvo različitih biljnih tkiva, ali je za njihovu preciznu identifikaciju neophodno primeniti dodatne metode.

Knowledge of the measurement uncertainty of test results is fundamentally important for laboratories, their customers and all parties using and interpreting these results. In conformity assessment, a measurement result is used to decide if an item of interest conforms to a specified requirement. Because of measurement uncertainty, there is always the risk of incorrectly deciding whether or not an item conforms to a specified requirement based on the measured value of a property of the item. Conformity assessment can be quite challenging when the entity measured is so close to the tolerance limits of the specification that its uncertainty, however estimated, critically affects decision-making. In such cases, different decision rules can be used to make statements of conformity. The aim of this paper is to provide a survey of methods for the evaluation of measurement uncertainty in testing, as well as to stress the need for appropriate estimation of measurement uncertainty. This paper also aims to assist testing laboratories in understanding the different decision rules used in conformity assessment and level of risk (such as false accept and false reject) associated with the decision rule employed.

The objective of this study was to investigate a possible relationship between blood parameters related to animal welfare and defined beef meat quality characteristics during winter and summer seasons in one small-scale slaughterhouse. At exsanguination, blood samples were collected, and serum concentrations for total proteins (TP), albumin and C-reactive protein (CRP) were evaluated. After 24 h of chilling, ultimate pH was measured and meat samples were used for drip loss and cooking loss determination. Dehydration was not observed during seasons, while elevated concentrations of TP accompanied by higher CRP values pointed to summer as a more stressful season. Analysing the meat quality parameters, it was observed that during the two seasons, ultimate pH values were in the range for normal meat acidification, but values for drip and cooking loss were significantly increased during the summer season. In conclusion, CRP could be used as potential biomarker for beef meat quality estimation, in the first instance drip loss and ultimate pH.

Parameri kvaliteta, upotreba aditiva i način deklarisanja proizvo- da od mesa propisani su odgovarajućim pravilnicima. Ovi propisi re- lativno često podležu promenama, tako da je 2018. godine stupio na snagu novi Pravilnik o prehrambenim aditivima, 2019. koji definiše kvalitet proizvoda od mesa, a 2020. su napravljene izmene i dopu- ne pravilnika koji definiše deklarisanje hrane. Novine koje donosi je- dan od navedenih propisa često se odražavaju na drugi, što može da otvori nove nedoumice oko tumačenja pojedinih odredbi. Odredbama novog pravilnika koji definiše kvalitet proizvoda od mesa pooštren je niz parametara u cilju poboljšanja kvaliteta poluproizvoda i proizvo- da od mesa, što je otvorilo neka pitanja u vezi sa pojedinim odredba- ma pravilnika o aditivima. Sa druge strane, izmene i dopune pravilni- ka o deklarisanju, uslovila su i pitanja koja se tiču propisanih naziva za određene proizvode od mesa. Pored toga, neophodno je i pravilno tumačenje rezultata ispitivanja hemijskih parametara kvaliteta koji su definisani navedenim propisima, što zahteva, ne samo dobro pozna- vanje metodologije ispitivanja, već i merne nesigurnosti dobijenih re- zultata, posebno u slučajevima kada merna nesigurnost utiče na usa- glašenost sa granicama u specifikaciji. U tim slučajevima, ako korisnik zahteva izjavu o usaglašenosti sa specifikacijom, laboratorija mora da dokumentuje pravilo odlučivanja koje primenjuje, da ga saopšti i dogo- vori sa korisnikom. Stoga je za adekvatnu procenu kvaliteta proizvo- da od mesa, nephodno sveobuhvatno sagledavanje navedene pro- blematike.

The application of histological methods in meat composition analysis and identification of prohibited tissues and organs added to meat and meat products is still in the research phase, although there have been some promising results. The aim of this work was to assess the possibility of using histological and histochemical methods for analysis of kulen composition. In this research, six samples of kulen were examined, one of which was produced in domestic conditions, while the rest were commercial products sampled from local markets. The samples were carried through classical histological preparation. The obtained slides were stained with haematoxylin/eosin, Masson-Goldner, toluidine blue and periodic acid-Schiff/alcian blue. The content of muscle, fat and connective tissue was evaluated using histomorphometric analysis. Histological analysis of kulen composition determined the presence of the following structures: muscle, adipose and connective tissues, blood vessels, glandular epithelium, peripheral nerve, cartilage and plant tissue. The histomorphometric analysis showed that the kulen products contained on average 56±2.52% muscle tissue, 7.27±1.38% connective tissue and 19.82±3.24% adipose tissue. The results show that by applying histological methods it is possible to identify different permitted and prohibited animal tissues in kulen, and hence, it is possible to analyse the composition of kulen. It is also possible to confirm the presence of various plant tissues, but for their precise identification, additional histological methods are needed., Primena histoloških metoda u analizi sastava mesa i utvrđivanju prisustva nedozvoljenih tkiva u mesu i proizvodima od mesa je još uvek u fazi istraživanja, iako su postojeći rezultati u ovoj oblasti obeć avajuć i. Cilj našeg istraživanja bio je ispitivanje moguć nosti korišć enja histoloških i histohemijskih metoda u analizi sastava fermentisane kobasice u tipu kulena. U ovom istraživanju ispitano je šest uzoraka kulena, od kojih je jedan proizveden u domać im uslovima, dok su ostali komercijalni proizvodi poticali iz lokalnih marketa. Uzorci su sprovedeni klasičnom histološkom procedurom. Dobijeni isečci bojeni su metodama: hematoksilin/ eosin,Masson-Goldner, toluidin plavo i perjodna kiselina/Schiff/alcijan plavo. Sadržaj mišić nog, masnog i vezivnog tkiva procenjen je primenom histomorfometrijskih analiza. Histološkom analizom sastava kulena utvrđeno je prisustvo sledeć ih struktura: mišić no, masno i vezivno tkivo, krvni sudovi, epitel žlezdanog tipa, periferni nerv, hrskavica i biljno tkivo. Histomorfometrijska analiza je pokazala da proizvodi sadrže u proseku 56±2,52% mišić nog tkiva, 7,27±1,38% vezivnog tkiva i 19,82±3,24% masnog tkiva. Rezultati pokazuju da je primenom histoloških metoda moguć e identifikovati različita dozvoljena i nedozvoljena životinjska tkiva u kulenu, pa je samim tim moguće analizirati sastav kulena. Takođe je moguć e potvrditi prisustvo različitih biljnih tkiva, ali je za njihovu preciznu identifikaciju neophodno primeniti dodatne metode.

This research paper addresses the hypothesis that an oral supplementation with organically modified clinoptilolite will improve colostrum quality in primiparous dairy cows whilst having no adverse effects on the cows’ health. A total of 36 pregnant Holstein primiparous dairy cattle were randomly assigned to receive daily oral drenching, two hours following morning feeding, with 1 l of water containing either 0 g/l (n = 16) or 150 g/l (n = 20) of clinoptilolite. Treatment lasted from 24 ± 4 d prior to expected parturition until two days postpartum (pp). Colostrum was collected at 2 to 3 h, 12, 24 and 36 h pp and blood samples were collected at 24 ± 4 and 4 ± 2 d prior to parturition and 1, 2 and 7 d pp. Overall mean dry matter, fat and total protein percentage as well as IgG concentration and mass were significantly greater in colostrum collected from cattle drenched with clinoptilolite (total protein increased by 15% and IgG concentration and mass by 21 and 38% respectively at first sampling and further at second sampling). Total γ globulin and most other blood serum biochemistry parameters did not differ between cattle treated and not treated with clinoptilolite, the only exception being the fast anionic γ globulin fraction that was 17% greater at 4 ± 2 d prior to parturition and 10% lower on the 1st day pp in treated cattle. These results showed that organically modified oral clinoptilolite supplementation at 150 g/d significantly increases the IgG concentration in colostrum and has no adverse effects on the energy status, protein, lipid, and mineral metabolism in primiparous dairy cattle during prepartum period.

This study reports, for the first time, different physico-chemical analyses, of Mediterranean mussels (Mytilus galloprovincialis) from harvesting areas in the Montenegro coast of the Adriatic Sea, in order to evaluate the influence of origin on different parameters and assessed the quality of shellfish grown in this area. The Boka Kotorska Bay is situated in Montenegro, in the southeastern part of the Adriatic Sea The mussel samples were collected at the same time in the spring of 2019 at six locations in Boka Kotorska Bay, Montenegro: Kotor and Tivat Bays. Biomet-ric parameters, percentage of meat, condition index, proximate composition, sensory evaluation and lipid profiles of mussels were studied. The concentrations of some micro and macro elements and heavy metals in mussels, were also analyzed. Significant differences were found between mussels from different locations. Mean biometric parameters of mussels grown in Sv.Nedjelja, were considerably higher than in mussels grown elsewhere.. Protein, lipid, ash and gly-cogen content were varied from 7.80 to 10.26%; 1.36 to 2.18%; 1.73 to 3.34% and 12.81 to 15.38%, respectively. Gas chromatographic analysis showed that polyunsaturated fatty acids (PUFAs) were dominant lipids in mussels (37.56 to 41.08%), followed by monounsaturated (MUFAs) (30.52 to 38.31%) and saturated (SFAs) (21.89 to 29.45%) fatty acids. Fatty acid profiles were investigated and revealed high contents of n-3 PUFAs and high n-3/n-6 ratios in all mussels from Montenegro In the mussel samples high concentrations of K, Mg, Ca, and Na, and much lower concentrations of Fe, Mn, Zn, and Cu were found. Some of toxic elements (As, Pb, Hg and Cd) were determined also.. The qualitative sensory assessment showed that all mussels were acceptable. All mussels in the current study achieved scores of 3 or more out of 5 in the qualitative category. Data on biochemical composition and quality indices of the mussels cultured in the Boka Kotorska Bay demonstrated that

Meat technology includes all steps from animal handling and slaughtering to production of different meat products. During animal handling, special attention is paid to animal welfare, not only to protect animals from suffering but also because of animal welfares importance for meat quality. The oldest processing methods (chilling, freezing, salting, smoking and drying) are being readjusted with respect to equipment and consumers health issues. Special attention is given to preservation of meats nutritive value (milder heat treatment) and health promoting properties of the products (functional foods). Novel methods (irradiation, high pressure, pulsed electric field, pulsed light and cold plasma) struggle with some issues such as acceptance by consumers, expensive equipment and effects on foods sensory properties. Along with novel products, demand for traditional meat products is still increasing which requires the the uniqueness and quality of these products to be preserved, along with increased production capacity.

Mussels display interesting nutritional characteristics as they are a rich source of proteins, carbohydrates and minerals and provide an almost unlimited variety of fatty acids with beneficial roles in human health. The quality characteristics of Mytilus galloprovincialis mussels harvested at seasonal intervals reflect the different environmental conditions met by the animals during their growth. Their chemical composition is strictly dependent on the phytoplankton resources available and, therefore, on the season of harvest. Parameters such as water temperature, food availability and the gametogenesis cycle can influence the meat yields and the biochemical composition of the mussels, conditioning their commercial quality and organoleptic characteristics. In order to determine the nutritional value of blue mussels, it is of great relevance to identify their biochemical composition as well as the most favourable season and geographical location for mussel-harvesting. That data could be useful to indicate the periods of the year more suitable for the marketing and consumption of mussels.

After an animal is harvested for meat, the skeletal muscle initiates a myriad of biochemical pathways in an attempt to maintain energy homeostasis. Anaerobic glycolysis is responsible for the generation of ATP to help meet energy demand and for the decrease in pH by generating H+. Both the rate and the extent of the post-mortem pH decline are paramount in the context of the development of pork quality attributes, such as color, water holding capacity, and texture. Pale, soft and exudative meat and dark, firm, and dry meat are two of the major quality defects facing the pork meat industry. Because glycolysis has the potential to affect meat quality attributes either positively or negatively, evaluating its regulation post-mortem is fundamental to understanding meat quality. Therefore, the aim of this study was to evaluate factors that affect mechanism of glycolysis. Special consideration will be given to meat quality attributes and development of pork quality defects.

This study assessed the effects of RYR1 mutation on the health, welfare, and carcass and meat quality in slaughter pigs. Any signs of pneumonia, pleurisy, pericarditis, and liver milk spots were recorded as present or absent. At exsanguination, blood samples were collected and RYR1 genotype, blood lactate and glucose concentrations were determined. The following carcass quality traits were measured: live, hot and cold carcass weights, backfat thickness, loin muscle thickness, lean meat content and skin lesion score. pH and temperature of M. longissimus dorsi and M. semimembranosus were measured 45 minutes postmortem. Nn pigs were more affected by pneumonia, had higher blood lactate and glucose concentrations and more developed rigor mortis than NN pigs. NN pigs had lower daily weight gain, produced lighter carcasses, more fat and less meat than Nn pigs. Meat obtained from Nn pigs was of a lower quality class than meat obtained from NN pigs, as shown by the lower pH and higher temperatures measured 45 minutes post mortem in both muscles and higher prevalence of pale, soft and exudative meat. In conclusion, the presence of a mutant n allele in pigs positively affected carcass quality traits, but had a deleterious effect on health, welfare and meat quality.

The quality of slaughtered animals is a subject of interest, for both primary production and the meat industry. Classification of the carcasses is performed in slaughterhouses immediately after a veterinary examination and measurement of the carcasses weight. The present study examined the quality of young cattle carcasses in a slaughterhouse in the Raska district, according to the standard applied in the EU but not in Serbia. In total, 100 cattle carcasses (young bulls) were examined. For meat quality evaluation and grading, the following parameters according to the European standard for the classification of cattle carcasses SEUROP were used: slaughter weight, carcass weight and carcass yield, I.e. the carcass conformation, development of the muscles of the carcass as well as the development of basic parts (round, back and shoulder) and the degree of carcass fat tissue coverage.

The aim of this study was to determine the association of lung lesions with carcass and meat quality traits in slaughter pigs and to describe the main morphological features associated with lung lesions. Macroscopic lesions on the lungs were detected in 67.09% of a total of 79 pigs examined. Histopathological examination revealed that acute and chronic interstitial pneumonia represented the commonest changes, detected in 26.67% and 33.33% of the cases, respectively. Bronchopneumonia was found in 33.33% of the cases. By immunohistochemical examination, 26.67% of the lungs showed the presence of severe peribronchiolar and perialveolar infiltration composed predominantly of CD3+ T lymphocytes, which finding may be indicative of viral pneumonia. Regarding the production traits, it was confirmed that pigs with severe lung lesions had the lowest liveweight, hot carcass weight and meatiness, the highest pH value 45 min after slaughtering (pH(45)) and the highest incidence of dark, firm, dry (DFD) and pale, soft, exudative (PSE) meat. The presence of lung lesions significantly downgraded carcass value and caused a significant deterioration in pork quality.

Stress is an inevitable consequence of handling of animals for slaughter. Stress conditions during transport, lairage and at slaughter induce undesirable effects on the end quality of meat such as pale, soft, exudative meat and dark firm dry meat. Hence, it is very important to define appropriate parameters for objective assessment of level of stress. Attempts to define measures of stress have been difficult and no physiological parameter has been successfully used to evaluate stress situations. One physiological change in swine associated with animal handling stress and with pork quality is an increase in blood lactate concentration. Plasma cortisol was thought to be an appropriate indicator of stress, but the concentration was not consistently changed by different stressors. Therefore, finding alternative parameters reacting to stressors, such as acute phase proteins, would be of great value for the objective evaluation of level of stress and meat quality. As the stress during pre-slaughter handling is unavoidable, the final goal is to improve transport and slaughter conditions for the animal and, as a consequence, meat quality and animal welfare.

Као једна од најстаријих намирница, сир, због своје хранљиве вредности, заузима важно место у исхрани људи. Производња сира датира из далеке прошлости и имала је значаја у свим цивилизацијама. Сиреви се традиционално производе у Србији вековима, представљају културно наслеђе и акумулирано искуствено знање, које се преноси са генерације на генерацију. Историјски гледано, у средњем веку главна места где се одвијала производња сирева били су манастири и феудални поседи, тако да многе групе данашњих сирева потичу из тог времена. У Републици Србији, поред доминантне индустријске производње, сиреви се производе у занатским погонима, индивидуалним домаћинствима, али се традиционална производња задржала у малим заједницама као што су манастири. Циљ овог рада био је да се опише производња сира у манастиру Раковица, који се налази на територији Београда, Република Србија. Сиреви су испитани на присуство L. monocytogenes, коагулаза позитивних стафилокока, одређиван је број бактерија млечне киселине, ентеробактерија, као и физичкохемијски параметри (сува материја, маст, маст у сувој материји, вода, вода у безмасној материји, киселост, pH вредност, садржај NaCl, активност воде). Снимање технологије изведено је помоћу анкете састављене од питања, која обједињују основне елементе и технолошке поступке производње сира. Доминантну микрофлору су чиниле бактерије млечне киселине. Средња вредност броја Lactococcus spp. била је 6,34 log cfu/g и Lactobacillus spp. 5,49log cfu/g. У испитаним узорцима није доказано присуство L. monocytogenes и каогулаза позитивних стафилокока, док je средња вредноста броја Enterobacteriaceae била 4,05 cfu/g. Средња вредност за суву материју сира била је 40,19%, за маст у сувој материји сира 39,86%, за воду у безмасној материји 71,21 %, за укупне протеине 14,78%, за киселост 10,80°SH, pH вредност 6,20, за садржај NaCl 0,87% и актвност воде 0,953., As one of the oldest food products,cheese takes an important place in human diet due to its nutritional value. Cheese production dates back to the distant past and had importance in all civilizations. The cheeses are traditionally produced in Serbia for centuries and represent the cultural heritage and accumulated experiential knowledge, which is passed from generation to generation. Historically, in the Middle Ages the monasteries and feudal estates were the main places where the cheese production were carried out, so many groups of nowdays cheeses originate from this time. In the Republic of Serbia, additionaly to the dominant industrial productionat the industrial dairy plants, cheeses are produced in small scale plants and individual households, but traditional production had been kept in small communities such as monasteries. The aim of this study was to describe the production of cheese in the monastery "Rakovica", situated in Belgrade, Republic of Serbia. The cheeses were examined for the presence of L. monocytogenes, coagulase-positive staphylococci, the number of lactic acid bacteria, Enterobacteriaceae was determined and physicochemical parameters (total solids, fat, fat in total solids, moisture, moisture on a freefat basis, acidity, pH value, content of NaCl, water activity) as well. The observation of technology was carried out by the survey consisting of questions, which combines the basic elements and technological operations of cheese production. The lactic acid bacteria represented dominant microbita of cheese. The mean value for the number of Lactococcus spp. was 6.34 log CFU/g and Lactobacillus spp. 5,49 log cfu/g. L. monocytogenes and coagulase-positive staphylococci were not detected in the examined samples, whereas the mean value for the number of Enterobacteriaceae was 4.05 cfu/g. The mean value for total solids of cheese was 40.19%, for fat in total solids of cheese 39.86%, for moisture in free-fat basis 71.21%,for content of total proteins 1

Cilj ovog rada bio je uporedna analiza zavisnosti između odabranih parametara stresa praćenih u odnosu na uslove transporta, uslove boravka svinja u stočnom depou i način omamljivanja (sadržaj kortizola i laktata u krvi, sadržaj ukupnih proteina i proteina akutne faze – haptoglobin, Pig-MAP, serum amiloid A i albumin) i kvaliteta mesa svinja (pH, temperatura, boja, sposobnost vezivanja vode, parametri mesnatosti, ozlede). Od svinja prispelih na klanje, kod 34% svinja transport je trajao 8 h do 12 h, a kod 66% svinja 1 h do 3 h, 17% je kraće boravilo (3 h), dok je 83% duže boravilo (od 15 h do 20 h) u stočnom depou. Na osnovu ozleda na trupu, utvrđeno je da se sa 60% svinja grubo postupalo u toku transporta, boravka u depou i tokom postupaka od depoa do mesta omamljivanja. Kod omamljivanja sa CO2, 17,17% svinja je neuspešno omamljeno. Kod omamljivanja električnom strujom, elektrode nisu pravilno postavljene u 80% slučajeva. Prosečno vreme aplikacije struje, trajanje izloženosti CO2 i proteklo vreme od omamljivanja do iskrvarenja nisu bili u skladu sa preporukama za primenu ovih postupaka. Na osnovu koncentracije laktata, utvrđeno je da je 94,04% ispitivanih svinja omamljenih sa CO2 i 96,87% omamljenih strujom doživelo stres, od umerenog do veoma izraženog. Kod svinja omamljenih sa CO2, na koncentraciju laktata je uticala dužina transporta, dok kod svinja omamljenih električnom strujom to nije bio slučaj. Na prosečnu koncentraciju kortizola u plazmi je uticala dužina transporta, tako što se koncentracija kortizola povećavala kod svinja sa dužim transportom. Postupak sa svinjama pre klanja i pol nisu uticali na razlike između prosečnih koncentracija laktata i kortizola kod ispitivanih grupa svinja. Na prosečnu koncentraciju ukupnih proteina, albumina, serum amiloida A, Pig-MAP i frakcije haptoglobina, najveći uticaj je imala dužina transporta, zatim postupak sa životinjama pre klanja, a najmanje način omamljivanja...

Termorezistentni mikroorganizmi, zahvaljujući otpornosti na termičke tretmane koji se primenjuju u industriji mleka, kao i mogućnostima rasta i metaboličkim aktivnostima u uslovima čuvanja gotovih proizvoda, imaju značaja kao mikroorganizmi kvara. Ova osobina definiše tehnološki značaj termorezistentnih mikroorganizama. Među populacijom termorezistentnih mikroorganizama, Bacillus spp. pokazuju značajnu proteolitičku aktivnost, a s obzirom na njihovo svojstvo razlaganja kazeina, potencijal njihove proteolize može se uspešno koristiti u koagulaciji mleka i zrenja sireva. Veliki značaj imaju proteinaze Bacillussubtilis, čiji se proteolitički enzimi uspešno primenjuju u proizvodnji Chedar, Munster i Camembert sira. Suprotno ovome, aktivnost proteina za Bacillus spp. u sterilisanom mleku, u uslovima ne - adekvatnog čuvanja dovodi do slatkog grušanja ili pojave gorkog ukusa mleka, kao rezultat nastanka gorkih peptida, dok preterana aktivnost proteinaza bacila pri proizvodnji Chedar sira uslovljava gruš mekše konzistencije, veći sadržaj proteina i masti u surutki, što dovodi do smanjenog randmana sira za 10%. Oslobađanjem nižih masnih kiselina delovanjem lipolitičkih enzima poreklom od mikroorganizama, razvija se neprijatan ukus i miris, što predstavlja manu poznatu pod imenom hidrolitička užeglost. Od termorezistentnih mikroorganizama, sposobnost hidrolize masti pokazuju mikroorganizmi roda Bacillus. Cilj ovog rada bio je da se ispita sposobnost termorezistentnih mikro organizama izolovanih iz mleka da razlažu proteine, masti i skrob, što dovodi do kvara mleka i proizvoda od mleka. Od ukupno 80 izolata termorezistentnih mikroorganizama, proteolitičku aktivnost je ispoljilo 35 (43,75%) izolata u uslovima inkubacije pri 30°C/72h i 30 (37,50%) izolata u uslovima inkubacije pri 20±2°C/72h, dok nijedan izolat nije ispoljio proteolitičku aktivnost u uslovima inkubacije pri 10±1°C/10 dana. Amilolitička aktivnost je utvrđena kod 16 (20,0%) izolata u uslovima inkubacije pri 30°C/7, Heat-resistant microorganisms, thanks to their resistance to thermal treatments are applied in the dairy industry, and growth opportunities, as well as metabolic activity in the conditions of storage of Ninal products, are important as spoilage microorganisms. This attribute deNines technological signiNicance of heat-resistant microorganisms. Among a population of heat-resistant microorganisms, Bacillus spp. showes a signiNicant proteolytic activity, and due to its caseolytic activity, proteolytic potential can be successfully applied in the coagulation of milk and cheese ripening.Proteinases produced by Bacillus subtilishas great importance and aresuccessfully used in the production of Chedar, Munster and Camembert cheese. However, the activity of proteinase Bacillus spp. in sterilized milk in inadequate storage conditions, leads to the sweet coagulation, or occurrence of sweet or bitter taste of milk as a result of the formation of bitter peptides, while excessive activity oNbacillus proteinases in production process of Chedar cheese causes soft curd consistency, a higher content of proteins and fat in the whey, which leads to reduced dressing of cheese for 10%.Release of low fatt acids due to activity of lipolytic enzymes from a microorganisms, develops an unpleasant taste and odor, which is a foible known as hydrolytic rancidity. Among heat-resistant microorganisms, bacteria of the genus Bacillusshow the ability to hydrolyse fats. The aim of this study was to examine the ability of heat-resistant microorganisms, isolated from milk to degrade proteins, fats and starches, which can lead to spoilage of milk and milk products. Out of 80 isolates of heat-resistant microorganisms, proteolytic activity showed 35 (43.75%) isolates in condition of incubation at 30°/72h and 30 (37.50%) isolates under coditions of incubation at 20 ±2°C/72h, while neither isolate showed proteolytic activity under conditions of incubation at 10±1°C/10 days. Amylolytic activity was found in 1

Cilj ovog rada bio je uporedna analiza zavisnosti između odabranih parametara stresa praćenih u odnosu na uslove transporta, uslove boravka svinja u stočnom depou i način omamljivanja (sadržaj kortizola i laktata u krvi, sadržaj ukupnih proteina i proteina akutne faze – haptoglobin, Pig-MAP, serum amiloid A i albumin) i kvaliteta mesa svinja (pH, temperatura, boja, sposobnost vezivanja vode, parametri mesnatosti, ozlede). Od svinja prispelih na klanje, kod 34% svinja transport je trajao 8 h do 12 h, a kod 66% svinja 1 h do 3 h, 17% je kraće boravilo (3 h), dok je 83% duže boravilo (od 15 h do 20 h) u stočnom depou. Na osnovu ozleda na trupu, utvrđeno je da se sa 60% svinja grubo postupalo u toku transporta, boravka u depou i tokom postupaka od depoa do mesta omamljivanja. Kod omamljivanja sa CO2, 17,17% svinja je neuspešno omamljeno. Kod omamljivanja električnom strujom, elektrode nisu pravilno postavljene u 80% slučajeva. Prosečno vreme aplikacije struje, trajanje izloženosti CO2 i proteklo vreme od omamljivanja do iskrvarenja nisu bili u skladu sa preporukama za primenu ovih postupaka. Na osnovu koncentracije laktata, utvrđeno je da je 94,04% ispitivanih svinja omamljenih sa CO2 i 96,87% omamljenih strujom doživelo stres, od umerenog do veoma izraženog. Kod svinja omamljenih sa CO2, na koncentraciju laktata je uticala dužina transporta, dok kod svinja omamljenih električnom strujom to nije bio slučaj. Na prosečnu koncentraciju kortizola u plazmi je uticala dužina transporta, tako što se koncentracija kortizola povećavala kod svinja sa dužim transportom. Postupak sa svinjama pre klanja i pol nisu uticali na razlike između prosečnih koncentracija laktata i kortizola kod ispitivanih grupa svinja. Na prosečnu koncentraciju ukupnih proteina, albumina, serum amiloida A, Pig-MAP i frakcije haptoglobina, najveći uticaj je imala dužina transporta, zatim postupak sa životinjama pre klanja, a najmanje način omamljivanja...

The aim of this study was to examine effects of lung lesions on carcass quality and hematological parameters of slaughter pigs. The group of pigs with lung lesion score 2 had significantly lower live weight, hot carcass weight and cold carcass weight compared to the group of pigs with lung lesion score 0 (P<0.05). The same group of pigs had significantly higher back fat thickness at two points, and consequently significantly lower meatiness (P<0.05). No significant difference was found between groups for the carcass dressing (P>0.05). The total number of red blood cells, concentrations of hemoglobin and hematocrit showed significantly lower mean values in the group of pigs with lung lesions score 2 (P<0.05). Significantly higher mean value was also found in the group of pigs with lung lesion score 2 in the total white blood cell count, lymphocytes and neutrophils (P<0.05). However, no significant differences were found between groups of pigs in the mean value of middle-sized cells, leukocytes fractions (lymphocytes, middle-sized cells, and neutrophils) and platelet count (P>0.05). In conclusion, the results showed that lung lesions in fattening pigs had negative impact on carcass quality and hematological parameters.

The aim of this study was to determine the effect of gender, stocking density in the transport vehicle, lairage time and season on the incidence of skin lesions on pig carcasses and PSE and DFD meat. Skin lesions on carcasses (480, in total) were assessed according to the Welfare Quality® protocol (2009). The pH and temperature measurements were performed 45 minutes after slaughter. The group of carcasses with skin lesions score 2 had significantly higher incidence of PSE and DFD meat compared to the groups of carcasses with skin lesions score 0 and 1. With regard to gender, there were no differences in meat quality parameters, as well as for the incidence of skin lesions and PSE and DFD meat. The results showed that a space allowance lower than 0.3 m2/100 kg and higher than 0.5 m2/100 kg pig had a detrimental effect to animal welfare and meat quality. Lairage time affected meat quality parameters, incidence of skin lesions score and PSE and DFD meat, where after long lairaging (> 17 h) mean pH45 and t45 values became significantly higher, as well as the incidence of skin lesions and DFD meat. After short lairaging ( lt 1 h) mean pH45 value became significantly lower, while mean t45 value and the incidence of PSE meat became significantly higher. A significantly higher number of skin lesions on the carcass were observed in winter compared to all other seasons. High temperatures during summer and low temperatures during winter had a negative influence on meat quality parameters and incidence of PSE and DFD meat., Cilj ovog istraživanja bio je da se utvrdi uticaj pola, gustine svinja u transportnom sredstvu, dužine boravka u depou i godišnjeg doba na učestalost lezija na koži trupova svinja i pojavu bledog, mekog i vodenastog mesa (BMV) i tamnog, čvrstog i suvog mesa (TČS). Lezije na trupu svinja (n=480) su ocenjivane na osnovu Welfare Quality®protokola (2009). Vrednosti pH (pH45) i temperature (t45) su određivane 45 minuta postmortem. U grupi svinja sa skorom 2 lezija na koži uočena je značajno veća učestalost BMV i TČS mesa u poređenju sa grupama svinja sa skorom 0 i 1. Nije utvrđena statistički značajna razlika između polova u pojavi lezija na koži, kao i u učestalosti BMV i TČS mesa. Rezultati ovog ispitivanja su pokazali da je podna površina manja od 0.3 m2 i veća od 0.5 m2 na 100 kg telesne mase svinja imala negativan uticaj kako na dobrobit životinja tako i na kvalitet mesa. Pored toga, utvrđeno je da dužina boravka u depou utiče na parametre kvaliteta mesa, kao i na učestalost lezija na trupu svinja i pojavu BMV i TČS mesa, pri čemu su posle dugotrajnog boravka u depou (> 17 h) utvrđene statistički značajno veće pH45 i t45 vrednosti, kao i veća učestalost lezija na trupu i TČS mesa. Sa druge strane, nakon kratkotrajnog boravka u depou ( lt 1 h) utvrđena su statistički značajno niže pH45 vrednosti, odnosno statistički značajno više t45 vrednosti, kao i učestalost lezija na trupu i BMV mesa. Isto tako, utvrđena je statistički značajno veća pojava lezija na trupu svinja u zimskoj sezoni u odnosu na sva ostala godišnja doba. Takođe, visoke temperature tokom letnje sezone i niske temperature tokom zimske sezone imale su negativan uticaj na parametre kvaliteta mesa, a posledično i na pojavu BMV i TČS mesa.

Stres je neizbežna posledica procesa transporta životinja od farme do klanice i postupaka sa životinjama neposredno pre klanja. Uticaj stresa na kvalitet mesa svinja je poznat. Tamno, čvrsto i suvo meso svinja nastaje nakon stresa i javlja se usled niskog sadržaja glikogena u momentu klanja. Bledo, meko i vodnjikavo meso svinja nastaje zbog denaturacije proteina mišića, kombinovanim delovanjem povišene temperature muskulature i velike količine mlečne kiseline nastale intenzivnom glikolizom izazvane stresom. Iz navedenih razloga, važno je definisati i odgovarajuće parametre za brzo i objektivno procenjivanje nivoa stresa. Iako su mane kvaliteta mesa povezane sa stresom pre klanja, ne postoji dosledna povezanost između njegove pojave i parametara kvaliteta mesa. Stoga se veliki napori ulažu da se pronađe veza između premortalnih postupaka i kvaliteta mesa i iznalaze nove mogućnosti za procenu kvaliteta mesa u odnosu na parametre stresa. Određivanje koncentracije kortizola se često koristi za ispitivanje stresa kod životinja i godinama je predstavljao "zlatni standard" u njegovoj proceni. Koncentracije kortizola ne odgovaraju uvek intenzitetu stresa. Koncentracija proteina akutne faze, između ostalog, može da bude povećana ili smanjena u prisustvu stresnih faktora, kao što su transport, pretrpanost, mešanje sa nepoznatim svinjama, neadekvatna ishrana, što ih čini značajnim oruđem za ocenu uslova dobrobiti. Nivo odgovora proteina akutne faze na različite stresne faktore se razlikuje, a različiti proteini akutne faze različito reaguju na iste izazivače stresa. Potrebno je sprovesti dodatna istraživanja kako bi se utvrdile njihove referentne vrednosti i vrednosti koje se odnose na specijalne slučajeve. Utvrđeno je da povećanje koncentracije laktata, povezano sa stresom izazvanim postupanjem sa životinjama pre klanja, utiče negativno na kvalitet mesa, pa je iz tog razloga predloženo da laktat bude indikator stresa.