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

Summary In order to produce fermented sausages with prebiotic fibre and improved fatty acid composition, 16% of pork back fat was replaced inulin gelled suspension (I) linseed oil emulsion ( IO ). Physico‐chemical analysis, profiles, lipid oxidation, microbiological, textural, colour sensory analysis were carried out. The content lower in I (31.38%) (35.36%) modified compared control (44.37%) P < 0.05). had SFA MUFA higher PUFA an n‐6/n‐3 ratio (2.23) 0.05) α‐linolenic increment (5.74 g...

Relationships among different stress parameters (lairage time and blood level of lactate cortisol), meat quality (initial ultimate pH value, temperature, drip loss, sensory instrumental colour, marbling) carcass (degree rigor mortis skin damages, hot weight, fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, (p<0.05) degree injuries (p<0.001) increased, became darker (p<0.001), while loss decreased (p<0.05). Higher was associated...

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

The present study was conducted to assess effects of selenium (Se)-yeast supplementation on glutathione peroxidase activity, Se levels in tissues, growth performance, carcass, and meat composition broilers. A total 275 one-d-old Cobb 500 broilers both sexes were randomly allotted 1 5 treatments during a 42-d period. differed only content: group had no additional (background only); groups 2, 3, 4 received 0.3 mg/kg added from the beginning trial until d 21, whereas second half (from 22 42),...

The effect of different modified atmosphere packaging regimes on the behavior Salmonella spp. minced meat was studied. Minced experimentally contaminated with a cocktail (S. Enteritidis, S. Typhimurium, Infantis and Arizonae), packaged under vacuum or initial headspaces containing 20%O2/50%CO2/30%N2 20%O2/30%CO2/50%N2) stored at 3±1°C for 12 days. Samples were analyzed spp., viable lactic acid bacteria count every third day. counts decreased during storage in all types, reductions about...

The food industry is making great efforts to improve hygiene, extend the shelf life of products, prevent food-borne illnesses and contamination by chemical also physical agents, their detection control if already has occurred. As a result, there constant search for new technologies which can help in achieving these goals. Nanotechnology one major innovations have been applied many different areas. Results previous studies show that use nanotechnology provides number opportunities processes...

Meat is one of the most valuable sources proteins, and also contains fats, B vitamin complex, vitamins A D, large amounts iron, zinc, other mineral substances. Although nowadays meat consumption associated with a number diseases including cardiovascular disease, cancer diabetes, has significant role not only for maintenance proper growth, development health, but in human evolution as well. There evidence that had an influence on cranial-dental intestinal morphologic changes, erect posture,...

Quality, processing ability and sensory properties of milk are highly correlated with content composition fat. Biologically active lipid substances primarily saturated fatty acids (SFAs), monounsaturated (MUFAs; linoleic acid; C18:2 n-6) polyunsaturated (PUFAs; α-linolenic C18:3 n-3). PUFAs 20C, mainly docosahexaenoic acid (DHA; C20:5 n-3) eicosapentaenoic (EPA; SC22:6 n-3), precursors eicosanoids, which regulate various physiological processes. Fatty depends on many different factors, such...

Although food industry has improved production techniques and slaughter hygiene, pathogens found in meat, such as Salmonella spp., Campylobacter spp. E. coli still cause a number of foodborne illness outbreaks yearly all over the world. The overuse antibiotics disinfectants both veterinary human medicine practice led to phenomenon multi-drugresistance bacteria, which highlights research needs on new antimicrobial agents. One alternatives is use essential oils, are aromatic oily liquids...

Grains have great agronomic and economic importance they are oneof the most important plants. Triticale is modern cereal grain, hybrid of wheat andrye, which inherited ability rye to survive high frosts, but has a higherprotein value than rye, while higher grain yields increased tolerance diseaseswere from wheat. The way in triticale will be used depends on thecharacteristics variety. varieties large uniform grains whichhave more proteins then starch as concentrated feed for poultry,...

Abstract The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) (TEO) oil (OEO) packaged under vacuum modified atmosphere (MAP) (30%O 2 /50%CO /20%N ) evaluated within 15 days refrigeration (3 ± 1 °C) storage. EOs were examined for scavenging capacity toward 2,2‐diphenyl‐1‐picrylhydrazyl, nitric oxide radicals, hydroxyl, inhibition lipid peroxidation ferric ion reducing...

Abstract Consumers’ knowledge about proper household practises during food handling and storage are deemed insufficient. Therefore, the aim of our study was to investigate conditions in refrigerators (temperature, hygienic conditions) consumer good practises. This included 100 households from Belgrade area. All participants were interviewed using a standardized questionnaire. The internal temperature measured at three points: top bottom shelves refrigerator door. average 9.3°C. recorded...

Bioactive peptides are functional components, encrypted in the proteins and can be derived from food of plant animal origin, including meat. After releasing during gastrointestinal digestion or processing, these exhibit many different effects on human body such as antioxidative, antimicrobial, antihypertensive, antithrombotic, cytomodulatory, immunomodulatory, anticancer, hypocholesterolemic anti-obesity effects, which mainly depends their structure other properties. Considering bioactive...

The quality of goat meat has recently become an important aspect in the marketing goats Serbia. aim this study was to compare some parameters various races and determine differences between them. Goat breeds were Balkan Serbian White goat, both female age four years. Analysis parameters: chemical composition (moisture, protein, total fat, ash,), pH value, fatty acids, amino microelements content, tenderness, cooking loss colour measurements done. Statistically significant difference found...