In the article the technological dilemmas that often appear during the process of building or reconstruction of slaughterhauses for cattle and swine are discussed. Solutions are presented through ...comparision of different technological possibilities.
Fast cooling of salami sausages Remec, J. (Ljubljana Univ. (Slovenia). Mechanical Engineering Fac.); Pust, A. (Pust in Pust, d.n.o., Ljubljana (Slovenia)); Arhar, A. (Eurowork, d.o.o., Domzale (Slovenia))
Meso in mesnine (Slovenia),
(2002), Letnik:
3, Številka:
1
Journal Article
Strict demands are required in food industry to achieve good quality of products. Temperature during fast cooling and temperature profile in ready to eat sausage are calculated. Model for ...unstadystate heat conduction in product is used. Fresh water and cooled air are chosen as cooling media to reach selected temperature in the centre. A single product could be cooled to 5 deg C in an hour and 27 minutes.
Many different substances can migrate from materials in contact with fresh, processed and preserved meat. Types of migration, migration testing and regulation covering this subject are described.
Toxicity of additives Hus, L. (Institut za sanitarno inzenirstvo, Ljubljana (Slovenia))
Meso in mesnine (Slovenia),
(2002), Letnik:
3, Številka:
4
Journal Article
In the article the author describes some of the additives consisted in foods and beverages due to the technological procedure, their metabolism, toxicity and influence on human health. The article ...explains problem of the sweeteners, colours, preservatives, antioxidants and flavour enhances. Concentrations of this substances in foods and beverages on our field are not high, more problematic for human health is the constant input in organism, although in so low concentrations, which leads to chronic and subchronic toxic effects.
Production price of beef meat Hari, M. (Zivilska sola Maribor (Slovenia))
Meso in mesnine (Slovenia),
(2002), Letnik:
3, Številka:
1
Journal Article
In the article the model for calculation of production price of beef meat is presented. Model is based on comparison of market prices of different beef cuts on slovene market during different year ...seasons and on basis of average dissection of beef halves. Calculation considers purchasing price, costs and technological losses. Model can be used as an independent mathematical model or as an instrument for controling a whole production system in meat industry.
Good sanitation is a fundamental obligation and is essential to preventing harmful contamination of meat and meat products. Poor sanitation practices, such as improperly cleaned facilities and ...equipment, are the most frequent deficiencies found in some products. There is a direct and substantial link between unhygienic practices and the probability of product contamination with pathogenic bacteria.
In the Republic of Slovenia we are proud of our biodiversity achievements in agriculture, especially the diversification and preservation of autochthonous domestic animal breeds. In the region of ...Karst, Bovec, Suha and Bela Krajina, Jezersko, Solcava and Koroska typical sheep breeds have developed in years, which due to their supreme flexibility assist the people to survive in areas where food production possibilities are poor. These breeds are classified as one of the groups of Slovene autochthonous domestic animals. They are: the Bovec sheep and the Istrian Pramenka - Istrijanka, both important for milk production, and there are two meat oriented breeds: the Jezersko-Solcava sheep and the Bela Krajina Pramenka.
Industrial property rights - the mark Piano, A. (Urad RS za intelektualno lastnino, Ljubljana (Slovenia))
Meso in mesnine (Slovenia),
(2002), Letnik:
3, Številka:
1
Journal Article
The article deals with the mark as one of the industrial property rights. It main function of the marks is in distinguishing the goods and services of one undertaking from those of another ...undertaking. Only signs capable of distinguishing the goods and services of one undertaking from those of another undertaking and being graphically represented are eligible for registration. There are absolute and relative grounds for refusal. With the registration holder gets rights of exclusive use of registered mark. Slovenian Intellectual Property Office has a task to carry out procedure to register trademarks.
Cooking of meat/Processes in meat Zlender, B. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
Meso in mesnine (Slovenia),
(2002), Letnik:
3, Številka:
1
Journal Article
Process of thermal treatment of meat and the main influences on changes in meat during cooking were described. During heating in meat take place chemical changes on muscle and conective tissue ...proteins, lipids, carbohydrates, vitamins and minerals; physical changes like cooking weight loss, volume loss and shange of shape. Sensory quality of meat in relation of final core temperature, nutritive value and health quality (safety) of thermaly prepared meat is described.
