The paper includes changes that occur in vacuum packed pieces of meat obtained by removing the ha... more The paper includes changes that occur in vacuum packed pieces of meat obtained by removing the haunch, vacuum packed and kept in chamber at different temperature conditions of 4 and 6 C. The changes that occur during storage were examined at 2, 3 and 5 days after production. It was found that during the storage of meat cuts, there are significant changes to reduce water content, while protein, fat and mineral substances are increasing.
Za ispitivanje su proizvedene tri grupe cajnih kobasica sa razlicitog sirovinskog sastava, a razl... more Za ispitivanje su proizvedene tri grupe cajnih kobasica sa razlicitog sirovinskog sastava, a razlikovale su se po kolicini mesa u nadevu. Sastav nadeva za cajne kobasice je sacinje od tri razlicita kolicina svinjskog i goveceg mesa I i II kategorije i tvrdo masno tkivo, dok dodatci su bili isti (nitratno-nitritna so, secer, askorbat, zacin i starter kultura).
Carcass characteristics were studied in 27 ostriches, which were raised in Macedonia, slaughtered... more Carcass characteristics were studied in 27 ostriches, which were raised in Macedonia, slaughtered at the age of 12 to 14 months. The average live weight before slaughter ostriches was 116.95 kg, the weight after slaughter was 62.76 kg, the hotcarcass yield was 53.97%, cold carcass weight of 61.52 kg and cold carcass dressing percentage of 52.90%. Average weight of meat I category (breast meat and drumsticks) is 25.49 kg, meat II category (meat back, wings and other parts) 9.76 kg and 12.61 kg of bone.
The investigations been done by using enzyme preparation and collagenaze activity, obtained on th... more The investigations been done by using enzyme preparation and collagenaze activity, obtained on the basic of Steptomyces candidus 91 enzyme complex. The influence of the collagenase enzyme preparation upon technological and organoleptic propreties of meat cans beef and pork has been studied. The changes in elasticity, structure and plasticity, as well and organoloptic propreties have been investigate.
This study reports the changes that occur at vacuum packed Macedonian Sausage produced in the tra... more This study reports the changes that occur at vacuum packed Macedonian Sausage produced in the traditional way during the storage in cooling chambers at different temperature conditions of 6ºC and 15ºC. Changes that occur during the storage were examined on 2-nd, 15-th, 25-th and 50-th day from production. It was determined that during the storage time of the sausages substantial changes occur in the decreasing content of water and increasing content of proteins, fats and mineral materials.
Antibacterial activity of Sideritis montana L. was detennined for ethyl acetate extract from whol... more Antibacterial activity of Sideritis montana L. was detennined for ethyl acetate extract from whole plant. Sideritis montana L.(Lamiaceae) is the annual species with low branched trunk, up to 40 cm high. Inhabits sand arid meadows and rocky in the Europe and the Mediterranean. Sideritis montana was collected in July 2008, from the region of Suva Planina Mt. in eastern Serbia.
The aim of this study was to determine the physiochemical characteristic of goat meat according t... more The aim of this study was to determine the physiochemical characteristic of goat meat according to breed and finishing system. A group of twenty two kids from two breed's Alpine and Domestic Balkan goat were used. Finishing systems were: group 1-goat kids with their mothers in pasture and group 2-weaned goat kids in pasture. Results of chemical composition for percentages of moisture, protein, and ash were influenced by the finishing system.
U radu su prikazani rezltati ispitivanja ucesca dva veoma znacajnih misica koji sacinjavaju najve... more U radu su prikazani rezltati ispitivanja ucesca dva veoma znacajnih misica koji sacinjavaju najveci deo mesa u buta, a to su polutetivesti misicic m. semitedinosus i polucipesti misic m. semimembranosus. Prosecna masa m. semitendisnsus je iznosila 344, 83g sa varijacijom od 348 do 364g dok masa m. Ssemimembranosusu je 679, 86g sa varijacivom od 670 do 696g. Ucesce m. Semitendinosus u masi hladnog trupa je bila 0, 50%, dok ucesce m. Semimembtabosus je bila 0, 98%.
The production of beef meat is a widely spread in Republic of Macedonia, and the beef is very abu... more The production of beef meat is a widely spread in Republic of Macedonia, and the beef is very abundant with binding tissue that influences certain hardness and tenacity both to the meat and the final meat product, thus diminishing its organoleptic quality. That demands for seeking adequate methods to improve the consistency and succulence of meat. For that purpose, were used a proteolytic enzyme preparations derived from the bacteria Streptomyces species 82 which have a high proteolytic activity.
This study shows the results of examination of main rabbit carcass parts and internal organs. A t... more This study shows the results of examination of main rabbit carcass parts and internal organs. A total of 22 rabbits of mixed breed (Californian and New Zealand rabbits) were examined. The average live mass of the rabbits was 2.467 g varying from 2.000 g to 2.800 g, while the hide participated with 428 g varying from 385 g to 480 g. The head participated with 5.93%, the forelegs and hinde legs participated with 0.8% and 1.94%, and the internal organs participated with 0.51%(lungs) and 17.61%(bowels).
Abstract Srem sausage belongs to the group of durable delicatessen products whose production is k... more Abstract Srem sausage belongs to the group of durable delicatessen products whose production is known since a long time ago. It is produced by selected recipe at precisely determined tehnical characteristics of the maturation chamber. The change of relative humidity, air temperature during the maturation and changes of pH values in the stuffing mass has been analyzed Also the difference in the mass of the Srem sausage has been determined at the begining and the end of maturation.
The influence of life weight of the 30 pigs from Swedish Landras breed to the carcass yield and m... more The influence of life weight of the 30 pigs from Swedish Landras breed to the carcass yield and mass of parts who may be eat and they who can not be eaten have been investigated. The pigs are slaughtered with average age of 6 months and average weight of 116.58 kg. This is the ideal ages and life weight for pig's slaughtering. The mass of the pork carcass parts, who may be eat and they who can not be eaten after slaughtering has been weighted.
In the manuscript are given the results from the research of the extention (substance) and the ch... more In the manuscript are given the results from the research of the extention (substance) and the chemical structure of the eggs and different types of life creatures. The biggest substance (weight) have the eggs from goose (116, 06 gr.) later the eggs from turkeys and ducks (74, 76 gr. And 66, 02gr.) and the chickens eggs (49, II gr.).! n relation of the chemical structure the water in the chicken and turkeys eggs contains water 73, 4%, the eggs from goose 70, 7% and and ducks eggs 69, 8%.
Four functional mixes of additives, appropriate for dry-fermented sausage processing, distinguish... more Four functional mixes of additives, appropriate for dry-fermented sausage processing, distinguished with different proximate composition, and with that they can be made in meat manufactures have been investigated. Those four examined mixes of additives contain: glucono-delta-Iacton, vitamin C, and dextrose in different proportions. To do comparisons, a control sample with the standard mix of additives has been made.
The inceptions of industrial meat processing on the territory of the Republic of Macedonja date f... more The inceptions of industrial meat processing on the territory of the Republic of Macedonja date from the second half of the last century. Today, there are several meat industries, wich have introduced many standards for food safety. However. only one of them having set rounded products (slaughter of cattle and pigs and production of meat products) has implemented HACCP system and IS0-2001-9OOO. This company has its own laboratory where the raw materials and the finished product are examined.
A study was carried out on the yield, carcass composition and characteristics of meat of 11 male ... more A study was carried out on the yield, carcass composition and characteristics of meat of 11 male and 11 female rabbits. For 77 days the rabbits were kept under identical conditions and were fed with compound feed containing 18% crude protein. An average pre-slaughter live weight of the males of 2,462+/-(0, 15) g and 2,472+/-(0, 17) g of the females was achieved during the fattening period.
This research was conducted with aim to establish genotype influence on eggshell strength of fert... more This research was conducted with aim to establish genotype influence on eggshell strength of fertilized eggs and its hatchability at parents stock flock of laying type. Eggs from parent's flock of lines ISA Brown and DeKalb White at age of 36-60 weeks were examined. Experiment lasted 6 months, and once a month were examined samples of 30 fertilized eggs. Results have shown significant differences (P≤ 0.05) in eggshell strength related to genotype influence.
The study contains the result from the test f the vacuum-packed meat sliices (M. quadriceps femor... more The study contains the result from the test f the vacuum-packed meat sliices (M. quadriceps femoris) obtained from ox Simmental breed. After the primary treatment, the refrigeration an the sorting out, the meat slices were vacuum-packed and kept and a temperature of 4° C and 6° C. At the 2nd, the 3rd and the 5th day, a chemical analysis of the meat slices was made.
The paper includes changes that occur in vacuum packed pieces of meat obtained by removing the ha... more The paper includes changes that occur in vacuum packed pieces of meat obtained by removing the haunch, vacuum packed and kept in chamber at different temperature conditions of 4 and 6 C. The changes that occur during storage were examined at 2, 3 and 5 days after production. It was found that during the storage of meat cuts, there are significant changes to reduce water content, while protein, fat and mineral substances are increasing.
Za ispitivanje su proizvedene tri grupe cajnih kobasica sa razlicitog sirovinskog sastava, a razl... more Za ispitivanje su proizvedene tri grupe cajnih kobasica sa razlicitog sirovinskog sastava, a razlikovale su se po kolicini mesa u nadevu. Sastav nadeva za cajne kobasice je sacinje od tri razlicita kolicina svinjskog i goveceg mesa I i II kategorije i tvrdo masno tkivo, dok dodatci su bili isti (nitratno-nitritna so, secer, askorbat, zacin i starter kultura).
Carcass characteristics were studied in 27 ostriches, which were raised in Macedonia, slaughtered... more Carcass characteristics were studied in 27 ostriches, which were raised in Macedonia, slaughtered at the age of 12 to 14 months. The average live weight before slaughter ostriches was 116.95 kg, the weight after slaughter was 62.76 kg, the hotcarcass yield was 53.97%, cold carcass weight of 61.52 kg and cold carcass dressing percentage of 52.90%. Average weight of meat I category (breast meat and drumsticks) is 25.49 kg, meat II category (meat back, wings and other parts) 9.76 kg and 12.61 kg of bone.
The investigations been done by using enzyme preparation and collagenaze activity, obtained on th... more The investigations been done by using enzyme preparation and collagenaze activity, obtained on the basic of Steptomyces candidus 91 enzyme complex. The influence of the collagenase enzyme preparation upon technological and organoleptic propreties of meat cans beef and pork has been studied. The changes in elasticity, structure and plasticity, as well and organoloptic propreties have been investigate.
This study reports the changes that occur at vacuum packed Macedonian Sausage produced in the tra... more This study reports the changes that occur at vacuum packed Macedonian Sausage produced in the traditional way during the storage in cooling chambers at different temperature conditions of 6ºC and 15ºC. Changes that occur during the storage were examined on 2-nd, 15-th, 25-th and 50-th day from production. It was determined that during the storage time of the sausages substantial changes occur in the decreasing content of water and increasing content of proteins, fats and mineral materials.
Antibacterial activity of Sideritis montana L. was detennined for ethyl acetate extract from whol... more Antibacterial activity of Sideritis montana L. was detennined for ethyl acetate extract from whole plant. Sideritis montana L.(Lamiaceae) is the annual species with low branched trunk, up to 40 cm high. Inhabits sand arid meadows and rocky in the Europe and the Mediterranean. Sideritis montana was collected in July 2008, from the region of Suva Planina Mt. in eastern Serbia.
The aim of this study was to determine the physiochemical characteristic of goat meat according t... more The aim of this study was to determine the physiochemical characteristic of goat meat according to breed and finishing system. A group of twenty two kids from two breed's Alpine and Domestic Balkan goat were used. Finishing systems were: group 1-goat kids with their mothers in pasture and group 2-weaned goat kids in pasture. Results of chemical composition for percentages of moisture, protein, and ash were influenced by the finishing system.
U radu su prikazani rezltati ispitivanja ucesca dva veoma znacajnih misica koji sacinjavaju najve... more U radu su prikazani rezltati ispitivanja ucesca dva veoma znacajnih misica koji sacinjavaju najveci deo mesa u buta, a to su polutetivesti misicic m. semitedinosus i polucipesti misic m. semimembranosus. Prosecna masa m. semitendisnsus je iznosila 344, 83g sa varijacijom od 348 do 364g dok masa m. Ssemimembranosusu je 679, 86g sa varijacivom od 670 do 696g. Ucesce m. Semitendinosus u masi hladnog trupa je bila 0, 50%, dok ucesce m. Semimembtabosus je bila 0, 98%.
The production of beef meat is a widely spread in Republic of Macedonia, and the beef is very abu... more The production of beef meat is a widely spread in Republic of Macedonia, and the beef is very abundant with binding tissue that influences certain hardness and tenacity both to the meat and the final meat product, thus diminishing its organoleptic quality. That demands for seeking adequate methods to improve the consistency and succulence of meat. For that purpose, were used a proteolytic enzyme preparations derived from the bacteria Streptomyces species 82 which have a high proteolytic activity.
This study shows the results of examination of main rabbit carcass parts and internal organs. A t... more This study shows the results of examination of main rabbit carcass parts and internal organs. A total of 22 rabbits of mixed breed (Californian and New Zealand rabbits) were examined. The average live mass of the rabbits was 2.467 g varying from 2.000 g to 2.800 g, while the hide participated with 428 g varying from 385 g to 480 g. The head participated with 5.93%, the forelegs and hinde legs participated with 0.8% and 1.94%, and the internal organs participated with 0.51%(lungs) and 17.61%(bowels).
Abstract Srem sausage belongs to the group of durable delicatessen products whose production is k... more Abstract Srem sausage belongs to the group of durable delicatessen products whose production is known since a long time ago. It is produced by selected recipe at precisely determined tehnical characteristics of the maturation chamber. The change of relative humidity, air temperature during the maturation and changes of pH values in the stuffing mass has been analyzed Also the difference in the mass of the Srem sausage has been determined at the begining and the end of maturation.
The influence of life weight of the 30 pigs from Swedish Landras breed to the carcass yield and m... more The influence of life weight of the 30 pigs from Swedish Landras breed to the carcass yield and mass of parts who may be eat and they who can not be eaten have been investigated. The pigs are slaughtered with average age of 6 months and average weight of 116.58 kg. This is the ideal ages and life weight for pig's slaughtering. The mass of the pork carcass parts, who may be eat and they who can not be eaten after slaughtering has been weighted.
In the manuscript are given the results from the research of the extention (substance) and the ch... more In the manuscript are given the results from the research of the extention (substance) and the chemical structure of the eggs and different types of life creatures. The biggest substance (weight) have the eggs from goose (116, 06 gr.) later the eggs from turkeys and ducks (74, 76 gr. And 66, 02gr.) and the chickens eggs (49, II gr.).! n relation of the chemical structure the water in the chicken and turkeys eggs contains water 73, 4%, the eggs from goose 70, 7% and and ducks eggs 69, 8%.
Four functional mixes of additives, appropriate for dry-fermented sausage processing, distinguish... more Four functional mixes of additives, appropriate for dry-fermented sausage processing, distinguished with different proximate composition, and with that they can be made in meat manufactures have been investigated. Those four examined mixes of additives contain: glucono-delta-Iacton, vitamin C, and dextrose in different proportions. To do comparisons, a control sample with the standard mix of additives has been made.
The inceptions of industrial meat processing on the territory of the Republic of Macedonja date f... more The inceptions of industrial meat processing on the territory of the Republic of Macedonja date from the second half of the last century. Today, there are several meat industries, wich have introduced many standards for food safety. However. only one of them having set rounded products (slaughter of cattle and pigs and production of meat products) has implemented HACCP system and IS0-2001-9OOO. This company has its own laboratory where the raw materials and the finished product are examined.
A study was carried out on the yield, carcass composition and characteristics of meat of 11 male ... more A study was carried out on the yield, carcass composition and characteristics of meat of 11 male and 11 female rabbits. For 77 days the rabbits were kept under identical conditions and were fed with compound feed containing 18% crude protein. An average pre-slaughter live weight of the males of 2,462+/-(0, 15) g and 2,472+/-(0, 17) g of the females was achieved during the fattening period.
This research was conducted with aim to establish genotype influence on eggshell strength of fert... more This research was conducted with aim to establish genotype influence on eggshell strength of fertilized eggs and its hatchability at parents stock flock of laying type. Eggs from parent's flock of lines ISA Brown and DeKalb White at age of 36-60 weeks were examined. Experiment lasted 6 months, and once a month were examined samples of 30 fertilized eggs. Results have shown significant differences (P≤ 0.05) in eggshell strength related to genotype influence.
The study contains the result from the test f the vacuum-packed meat sliices (M. quadriceps femor... more The study contains the result from the test f the vacuum-packed meat sliices (M. quadriceps femoris) obtained from ox Simmental breed. After the primary treatment, the refrigeration an the sorting out, the meat slices were vacuum-packed and kept and a temperature of 4° C and 6° C. At the 2nd, the 3rd and the 5th day, a chemical analysis of the meat slices was made.
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