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the aim of this study was to determine the effect of sex and age at slaughter on the physicochemical properties and quality of Simmental baby-beef. the research was conducted on 1,200 livestock, of which 600 were male and 600 female. Male cattle were slaughtered at the age of 13 to 14 months, 15 to 16 months and 17 to 18 months, while female cattle were slaughtered at the age of 12 to 13 months, 14 to 15 months and 16 to 17 months. Physicochemical properties associated with the quality of meat (ph, eC and meat colour parameters) were measured 24 hours post mortem on the m. longissimus dorsi. While sex significantly influenced the physicochemical properties associated with the quality of baby-beef (P<0.001), different age at slaughter had little effect on the physicochemical properties associated with the quality of meat (P>0.05), thus indicating the possibility of increasing the slaughter age of male and female Simmental cattle up to 18 and 17 months respectively, without a substantial negative impact on the physicochemical properties associated with the quality of baby-beef.

The aim of the study was to investigate the microbiological and physico-chemical quality of honey samples, sampled for the event “Honey Days in FB&amp;H 2020”, which tested a total of 33 samples of different honey types from different geographical areas of Bosnia and Herzegovina (B&amp;H). The aim of this study was to evaluate the relationship between physico-chemical properties and microbiological properties of the tested honey to assess quality. The submitted samples originated from both administrative units of B&amp;H, namely from the continental, sub-Mediterranean and Mediterranean part, covering more than 60% of the country’s territory. Of the total number of analysed samples (n=33), nine samples (29.7%) did not meet the requirements of physico-chemical and microbiological parameters of the test. The requirements of one or more quality parameters according to the national Ordinance on methods for the control of honey and other bee products in B&amp;H (Anonymous, 2009) were not met by five samples (16.5%). Four samples (13.2%) did not meet the microbiological quality, as they exceeded the permitted number of yeasts and moulds. In five samples (16.5%), the presence of microorganisms was recorded within the tolerance limits, while Enterobacteriaceae and sulphite-reducing clostridia were not isolated and were below the detection limit in all samples. Honey samples in which the results were found to be unsatisfactory for physico-chemical parameters and microbiological parameters cannot be correlated.

Barić-Rafaj (2007) The effects of castration on the growth parameters, carcass yield and meat chemical composition of intensively reared Common Pheasant (PhasianuscolchicuscolchicusL.

In this study, the presence of Listeria monocytogenes was assessed along the production process of fermented sausages in a small-scale facility. Following the isolation of the pathogen from the final product (ISO 11290-1), retrospective sampling was performed during the production of a new batch of sausages, including raw materials, casings, additives, sausage mixtures, sausages during fermentation, and environmental samples. L. monocytogenes was recovered from the following sampling points: the defrosting room and the cuttering, mixing, stuffing, and fermentation phases. Ten strains were isolated, molecularly confirmed as L. monocytogenes by means of a molecular detection system, and subjected to pulsed-field gel electrophoresis (PFGE) typing. On the basis of an unweighted pair group method with arithmetic mean (UPGMA) dendrogram from Ascl pulsotypes, the strains were indistinguishable (no band difference). The same pulsotypes of strains present in both batches of sausages, as well as in environmental samples, indicated the persistence of L. monocytogenes in the sausage production unit.

Fermented sausages have been manufactured traditionally in the Mediterranean basin. Istrian sausages are one of the many regionally specific products distinguished by the specific traditional recipes and consequentially exceptional sensory characteristics. The aim of this study was to evaluate sensory, physico-chemical and microbiological changes occurring during production and ripening of Istrian sausages made at traditional households, and to compare the results obtained with the identical product produced in industrial conditions. Additional goal was to characterise the autochthonous lactic acid bacteria populations and to obtain the candidate starter strains. Production stages and product ripening parameters could be strictly defined in controlled industrial conditions of the production process, and the results of this study can serve to standardise the production of traditional Istrian sausages. The results from sensory and physico-chemical examination do not show differences in relation to sausages of a similar type investigated in other papers. Lactic acid bacteria were favoured during fermentation at rising salt concentrations, consisting mostly of Lactobacillus strains followed with the abundance of coagulase-negative cocci. Further, we targeted the autochthonous lactic LAB population to select the candidate starter strains for controlled sausage fermentation. Fifty Gram-positive strains with catalase-negative phenotype, rod-shape or cocci morphology, effective acidification kinetics and production of lactic acid identified by sequence analysis of 16S rRNA were considered LAB. The selected LAB strains were able to grow in a range of pH values and high salt concentration important for their metabolic activity during sausage fermentation. According to our results, Lactobacillus sakei, which is a prevalent strain during fermentation of various types of fermented sausages, was frequently detected. Lactobacillus plantarum and Lactobacillus curvatus were also detected in abundance, implying their possible competitiveness among the complex microbial population. Isolated autochthonous strains L. curvatus S30, L. sakei S32 and L. plantarum S50 produced high lactic acid concentrations, tolerated NaCl concentrations present during sausage fermentation, survived at high concentrations of hydrogen ions and inhibited six pathogens associated with contamination of meat products in a strain-specific manner.

he chemical composition of the meat of fat dormice (Glis glis L.) Abstract The fat dormouse (Glis glis) is a traditional game species in the Republic of Croatia. Although today the fat dormouse is not frequently caught as game, it is still a source of animal protein in human nutrition in certain rural areas of Croatia. In this paper the chemical analysis of fat dormouse meat is presented. The average values for the quantity of water, fat, protein and ash in dormouse meat are comparable with the chemical composition of the meat of rabbits and brown hares, except for the important fact that rabbit and hare meat contains a greater quantity of fat on average. According to our results, the meat of fat dormice can be categorised as dietary food, characterised by a small percentage of fat (mean 2.83%) and a high amount of protein (mean 21.01%).

Qualität der Eier von Legehühnern aus der Freiland- und der Käfighaltung Hühnereier sind biologisch hochwertige Nahrungsmittel, deren Nährstoffe vom menschlichen Körper zu einem hohen Prozentsatz ausgenutzt werden. Ziel dieser Arbeit bestand darin, die Qualität der Eier in Anbetracht der Haltungsweise der Legehühner festzulegen. Die Untersuchung umfasste die Bestimmung der Qualität von Konsumeiern, die von Legehühnern unterschiedlichen Alters aus der Freiland-, Boden- und Käfighaltung stammen, mit insgesamt 60 Probemustern. Die Eier aus der Freilandhaltung waren am schwierigsten (Masse durchschnittlich 59,35 g) und hatten im Vergleich zu den Eiern aus der Käfighaltung (konventionelle Haltung) einen größeren Formindex (75,29 : 74,30) und eine dickere Schale (0,44 : 0,43 mm). Die Freilandeier verfügten über den höchsten Anteil von Wasser und den geringsten Anteil von Proteinen. In Bezug auf die Produktionseigenschaften und die Qualität der chemischen Zusammensetzung schnitten die Eier aus der Käfighaltung besser als die Eier aus der Freilandhaltung ab, während vom Aspekt des Tierwohls die Haltung von Legehühnern in der Freilandhaltung besser ist.