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Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef
(Institute for Animal Husbandry, Belgrade-Zemun, 12-2022)
In order to evaluate the effect of raw meat's freezing/thawing
process on meat products produced from them, frankfurter's quality was monitored.
Fresh beef meat was grounded and separated into two lots – the first lot ...
Examination of certain beef quality traits under the influence of flaxseed diet
(Institute for Animal Husbandry, Belgrade-Zemun, 10-2021)
The experiment was set up to examine the effect of adding flax seeds to the cattle diet on the quality of meat, in the final phase of fattening. Thirty Simmental young bulls of uniform initial body weight were selected for ...
CAN ONE WEEK’S USE OF NETTLE IN BROILER FEED AFFECT THE CHEMICAL QUALITY OF MEAT?
(French Branch of the World’s Poultry Science Association, 08-2022)
This experiment aimed to evaluate the effects of adding fresh or dry nettle (Urtica dioica L.) to broiler diets during the last week of fattening on proximate composition, fatty acid and mineral content of meat. The trial ...
Influence of different plant-based diets on fatty acids composition of goat meat
(Institute for Animal Husbandry, Belgrade-Zemun, 10-2023)
Goat meat quality depends on many factors, primarily diet, race, gender, stress, environment,
management. Goat meat contains low quantity of saturated fatty acids and cholesterol, and fatty acids
composition depends on ...