As it is well known, traditional production of smoked meat products requires technological processes, which carry some food safety hazards (e.g. content of Benzo[a]pyrene). (B[a]P). "OMEGA COMERC Ltd.", a member of the meat industry in Visoko region, has implemented food safety management system...
Author(s)
Toroman, A.; Karahmet, E.; Vileš, A.; Ðulančić, N.; Jašić, M.
Publisher
Veterinarski Fakultet Univerziteta u Sarajevu, Sarajevo, Bosnia-Herzegovina
Citation
Veterinaria (Sarajevo), 2013, 62, 1/2, pp 85-92
This article describes the basic biological properties and life cycle of cheese skipper (Piophila casei), grain mite (Acarus siro), and larder beetle (Dermestes lardarius). It also discusses the influence of these arthropods on the hygienic quality of ham, during curing and storage. The importance...
Author(s)
Relić, R.; Hristov, S.; Slanković, B.; Vasilev, D.
Publisher
Institute of Meat Hygiene and Technology, Belgrade, Serbia and Montenegro
Citation
Tehnologija Mesa, 2005, 46, 3/4, pp 126-133
This research covers the effects of storage in duration of 60 days on physical, chemical and sensory attributes of sausages Sarajevska and Kreševka. After production, sausage samples were stored in fridge at temperature below 4°C at relative air humidity below 75%. Significant changes on some of...
Author(s)
Operta, S.; Smailhodžić, V.; Begić, M.
Publisher
Univerzitet u Sarajevu, Poljoprivredni Fakultet, Sarajevo, Bosnia-Herzegovina
Citation
Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu\Works of the Faculty of Agriculture University of Sarajevo, 2018, 63, 68(1), pp 123-136
Travnik cheese is produced from raw owine milk in Central Bosnia and it belongs to the group of white brined cheeses. There is unsufficient knowledge about microbial diversity of this bosnian tradicional product that should be improved, with the main aim of achieving unique sensory quality of the...
Author(s)
Alkić, M.; Čolo, J.
Publisher
Univerzitet u Sarajevu, Poljoprivredni Fakultet, Sarajevo, Bosnia-Herzegovina
Citation
Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu (Works of the Faculty of Agriculture University of Sarajevo), 2014, 59, 64(2), pp 115-128
Fresh cheese is an autochthonous product of Herzegovina. It belongs to the group of fresh cheeses and got that name because it can be consumed immediately after being prepared. Basic raw material from which is made is the boiled milk and does not include subsequent heat treatment before...
Author(s)
Boras, A.; Bijeljac, S.
Publisher
Univerzitet u Sarajevu, Poljoprivredni Fakultet, Sarajevo, Bosnia-Hercegovina
Citation
Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu (Works of the Faculty of Agriculture University of Sarajevo), 2012, 57, 62(2), pp 155-170
The aim of the research was to characterize two sausages, Sarajevska and Kreševka in terms of nutritional value and parameter stability (pH and aw-value). Sausage analysis was performed before loading into the wrappers on the third, tenth, twentieth and thirtieth day (final product) of the...
Author(s)
Operta, S.; Budimir, K.; Keran, E.
Publisher
Univerzitet u Sarajevu, Poljoprivredni Fakultet, Sarajevo, Bosnia-Herzegovina
Citation
Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu\Works of the Faculty of Agriculture University of Sarajevo, 2017, 62, 67(2), pp 384-391
The research was carried out in order to examine the presence and levels of aflatoxin M1 (AFM1) in raw milk and determination of the chemical and hygienic parameters of raw cow's milk from the purchase area of dairy Milkos d.d. Sarajevo. The aim of this study was to determine the interconnection...
Author(s)
Busuladžić, A.; Sarić, Z.
Publisher
Univerzitet u Sarajevu, Poljoprivredni Fakultet, Sarajevo, Bosnia-Herzegovina
Citation
Radovi Poljoprivredno Prehrambenog Fakulteta Univerziteta u Sarajevu\Works of the Faculty of Agricultural and Food Sciences University of Sarajevo, 2019, 64, 69 Part 1, pp 189-203
A collection of abstracts and papers is presented covering topics on: (i) general topics, (ii) bee health (iii) legislation, quality and health safety of bee products (including honey), (iv) apitherapy, and (v) practical experience. The aim of the Congress is to support beekeeping associations in...
Publisher
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, Tuzla, Bosnia-Hercegovina
Citation
Zbornik radova i saz<hacek>etaka sa treceg kongresa o pc<hacek>elarstvu i pc<hacek>elinjim proizvodima - sa međunarodnim uc<hacek>es<hacek>cem - Pc<hacek>elarstvo i pc<hacek>elinji proizvodi, Bihac, Bosnia and Hercegovina, 17-18 November 2018, 2018, pp 100 pp.
The sensory properties of canned tuna and sardines were investigated: in products stored up to the expiry date identified in the label; in products stored after the expiry date identified in the label; and in products stored without the expiry date identified in the label. The examined canned fish...
Author(s)
Stamenković, T.; Dević, B.
Publisher
Institute of Meat Hygiene and Technology, Belgrade, Serbia
Citation
Tehnologija Mesa, 2006, 47, 5/6, pp 208-215
In this work, fresh probiotic cheese were produced which during the 14 days of storage, contained a high concentration of viable cells of Enterococcus faecium strain (from 106 to 109 CFU/g). This concentration represents the technological minimum for probiotic dairy products. Fresh cheese samples...
Author(s)
Brčina, T.; Vilušić, M.; Hodžić, S.; Selimović, A.
Publisher
Univerzitet u Sarajevu, Poljoprivredni Fakultet, Sarajevo, Bosnia-Herzegovina
Citation
Radovi Poljoprivredno Prehrambenog Fakulteta Univerziteta u Sarajevu\Works of the Faculty of Agricultural and Food Sciences University of Sarajevo, 2019, 64, 69 Part 1, pp 204-215