Abstract:The real importance of meat in human nutrition has been defi ned during the last century. Professional and scientifi c publications of the twentieth century are often written about the nutritional value of meat. Thermal processing of meat is as old as civilization itself. Meat drying as a procedure for a longer shelf life, probably fi rst appeared as a result of some accident in which the fresh meat has been exposed to heat. The fi rst works about the problems of heat treatment of pork were published in the 1950s.The aim of this paper was to investigate the effect of temperature and different methods of heat treatment on chemical properties of processed pork meat. To determine the optimal conditions for various heat treatment processes, in this paper, meat processing was performed at different temperatures, and set the temperature range from 51 ºC to 100 ºC. Therefore, the meat is processed by dry heat treatment (roasting) and cooking in water (at atmospheric pressure). Then, the change of chemical composition of processed meat was noted (moisture content, ash, fat, protein, micronutrients).
The influence of microwaves pre-treatment of raw plant materials (wooded greenery and fruits of conifers-fir, spruce, pine, juniper and Douglas fir) on the kinetics of the essential oil hydrodistillation using the Unger-type apparatus was studied. These plant materials are important feedstocks in the Republic of Srpska, as they could be used for the industrial production of essential oils for pharmaceutical, cosmetic and food industries. The main goal was to find out how the microwave pre-treatment of the raw plant materials affected the duration of hydrodistillation and the final yield of the essential oil. The application of microwaves pre-treatment shortened the hydrodistillation process which could significantly affect the economy of the essential oil production.
The subject of this study was the examination of the chemical composition and antimicrobial activity of peppermint oil (Menthae piperitae L.), that was produced from the plant collected from the plantation in the city of Banja Luka. To examine the chemical composition of the Mentha piperita essential oil we used the GC-FID method. On it’s chromatogram it was clearly shown that the main components of the oil were menthole with the content of 43.66%, menthone 20.02%, iso-menthone 7.73%, following by 1,8-cineole with a percentage of 6.49% and menthil-acetate with 3.31%. The content of the previously mentioned components were all in accordance with the suggestions made by Ph.Eur 8.0. For the purpose of examination antimicrobial activity of the peppermint oil we used agar diffusion method. The results have shown that etheric oil of Menthae piperitae reflects very good antimicrobial activity on all bacterial cultures that we used in this study. The inhibiton zones moved from 12 mm for Pseudomonas aeruginosa to 37.66 mm for Staphylococcus aureus. Such an outcome of our study, and many others from all around the world, indicates the future potential use of peppermint oil in the treatment of bacterial infections, maybe even lowering the use of antibiotics.
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