The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds were Balkan goat and Serbian white goat, both female in the age of four years. Analysis of quality parameters: chemical composition (moisture, protein, total fat, ash,), pH value, fatty acids, amino acids, microelements content, tenderness, cooking loss and colour measurements were done. Statistically significant difference was found between the samples of two groups of goat meat (P < 0.05) in relation to: live weight (kg), water (%), fat (%), protein (%) and ash (%), among 11 of 15 tested fatty acids, amino acid leucin, sensory examination of fresh meat for the palpatory evaluated firmness and in the content of copper and zinc. Statistically significant differences between the groups did not existed regarding the pH value, fatty acids eicosenoic, cis-heptadecenoic, t-elaidic, t-linolelaidic and amino acids alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine and valine. Also there was no statistically significant difference in instrumental testing of the meat color, sensory evaluation of surface color, visual evaluated structure, olfactory evaluated odor and iron and manganese. These results suggest that the race of animal has an impact on meat quality.

Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from DurocYorkshire (DY), DurocYorkshirewild boar (DYWB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. The chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography with external standard. The color was determined instrumentally using the thristimulus colourimeter. The overall sensory quality (appearance, texture and smell) of samples of raw meat was evaluated. A scoring system was used in the evaluation of the results. Statistically significant differences (p < 0.05) were found in the chemical composition (moisture, fat, protein and ash) and pH values between each of the examined groups, as well as fatty acids and cholesterol content among all the examined groups. Measurments of the colour of meat from all three groups showed that the L*, a*, b*, Chroma and Hue angle were also statistically significantly different (p < 0.01

SummaryThe aim of this study is to assess DNA degradation, DNA amplification, and GMO quantity during tofu production. Soybean seeds were spiked with Roundup Ready ® soybeans (RRS) at 0.9, 2, 3 and 5 % (by mass), to assess the level of RSS that would be of practical interest for threshold labelling. Real-time polymerase chain reaction (PCR) was more effective than conventional PCR in the analysis of raw soymilk, okara, boiled soymilk and tofu. The negative effect of grinding and mechanical manipulation was obvious in the okara sample prepared with 3 and 5 % RRS, where GMO content was reduced to (2.28±0.23) and (2.74±0.26) %, respectively. However, heating at 100 °C for 10 min did not cause significant degradation of DNA in all samples. The content of RRS in the final product, tofu, was reduced tenfold during processing, ranging from 0.07 to 0.46 %, which was below the labelling threshold level. The results are discussed in terms of global harmonization of GMO standards, which could have the positive effect on the trade of lightly processed foodstuffs such as tofu, especially regarding the labelling policies.

Seed deterioration is an unavoidable process to which seeds of oilseed plant species such as sunflower are especially sensitive. This study aimed to determine whether different invigoration techniques can improve the attributes of germination in sunflower and alleviate the effects of seed ageing. Both aged and non-aged seeds were subjected to invigoration by pre-soaking with distilled water and with 3% of KH2PO4 for 24 hours at 25&deg;C. Germination performance, seedling growth and SDS-PAGE protein profile were determined. The outcome of invigoration depended on the condition of the seeds: invigoration of seeds with both water and KH2PO4 reduced the percentage of germination in non-aged seeds, while in aged seeds there was an increase in germination compared to the control. The SDS-PAGE seed protein profiles revealed that the low molecular weight proteins produced high-intensity bands and the high molecular weight proteins were in low concentrations. After accelerated ageing followed by H2O treatment, some bands of proteins appeared in the region of 2S albumins and were associated with a higher percentage of germination. Our results point out that invigoration treatments were more effective in low vigour seeds which can provide wide practical benefits.

Sažetak -Turistički lokalitet Lazareva pećina otvoren je za posetioce 2009. godine, kada je po prvi put primenjen sistem rada koji podrazumeva postojanje radnog vremena za posete i stalno prisustvo vodiča u tom periodu. Nakon nekoliko godina rada javlja se potreba preispitivanja ekonomičnosti i efikasnosti postavljenog sistema. Kako bi se utvrdila opravdanost promena, a da poslovni proces ne bude ugrožen, pristupa se veštačkoj analizi rešenja, simulaciji i optimizaciji na osnovu rezultata simulacije.Cilj istraživanja je da se snimi organizacija i tok rada, izradi kompjuterski model ovog procesa i utvrde optimalna rešenja za poboljšanje postojećeg toka rada. Utvrditi da li je dovoljan jedan vodič da opslužuje lokalitet ili je potrebno povremeno ili stalno angažovati dodatne vodiče kako bi se posete odvijale bez zastoja. Prethodni period obezbeđuje sve potrebne podatke kako bi se definisao model i uspešno sprovela simulacija.Ključne reči -Turizam; Lazareva pećina; Simulacija poslovnog procesa; softverski paket SIMPROCESS Abstract -Tourist site of Lazar's cave is opened for visitors in 2009, when for the first time applied the system of work which implies the existence of the working time of the visit and the constant presence of guide in that period. After several years of work there is a need to review the economy and efficiency of the system set. In order to determine the reasonableness of the changes, and that the business process is not compromised, access to artificial solutions analysis, simulation and optimization based on simulation results.The aim of this paper is to record the organization and flow of work, making computer model of this process and identify the best solutions for improving existing workflow. Determine whether it is sufficient that one guide serves the locality or need occasionally or permanently hire additional guides to visit to take place without delay. Previous period provides all the information needed to define the model and successfully conducted a simulation.Keywords -Tourism; Lazar's cave; Simulation of business processes; software package SIMPROCESS I. UVODPoslovni proces predstavlja niz logički povezanih aktivnosti koje korišćenjem resursa preduzeća zadovoljavaju potrebe korisnika i ciljeve preduzeća. U uslovima globalne konkurencije organizacija ima pojačanu potrebu za konkurentskom prednošću. Posmatranje preduzeća kroz procese daje mogućnost preciznog definisanja poslovanja. Upravljanje ovim procesima doprinosi poboljšanju kvaliteta proizvoda ili usluge a samim tim i ostvarenju ciljeva preduzeća. Potrebno je nalaziti optimalna rešenja za korišćenje resursa, smanjenje troškova i poboljšanje kvaliteta.Kako isprobati nove ideje, proveriti potencijalna poboljšanja a da to ne bude previše skupo, da vreme sprovođenja ne bude predugo i da posledice ne budu štetne po poslovanje? Odgovor je simulacija. Simulacija je pokušaj da se napravi model sistema i generiše nekoliko scenarija da bi se videlo kako sistem radi.[1] To je tehnika koja dozvoljava predstavljanje procesa, ljudi i tehnol...