The contemporary nutrition pattern referring to different age groups of the population does not meet quantitative and qualitative requirements. In Ukraine the manufacture of geriatric meat-based dietary products is underdeveloped. Therefore, the development of healthy and functional foods is the priority objective for the food industry. The research is devoted to considering the possibility of using quail meat, wheat germ flakes and walnut oil in the production process of the sausages for older and elderly people nutrition. Functional and process properties of wheat germ flakes were studied, since they are crucial for the meat products processing – fat retention, moisture retention and the critical gelling concentration. The tests conducted on model minced meat showed that it is feasible to include 10 % wheat germ flakes and 9 % walnut oil as the ingredients of meat products. Organoleptic indicators of finished products meet the regulatory standard requirements. It was found that the combination of raw materials of animal and vegetable origins enables to obtain food finished products, containing significant quantity of essential nutrients, and reduces the risk of developing nutritional diseases. Key words: quail meat; sausages; geriatric dietary meat products
{"title":"GERIATRIC DIETARY MEAT-BASED PRODUCTS","authors":"A. Kuzelov, L. Agunova","doi":"10.54865/mjas1661051a","DOIUrl":"https://doi.org/10.54865/mjas1661051a","url":null,"abstract":"The contemporary nutrition pattern referring to different age groups of the population does not meet quantitative and qualitative requirements. In Ukraine the manufacture of geriatric meat-based dietary products is underdeveloped. Therefore, the development of healthy and functional foods is the priority objective for the food industry. The \u0000research is devoted to considering the possibility of using quail meat, wheat germ flakes and walnut oil in the production process of the sausages for older and elderly people nutrition. Functional and process properties of wheat germ \u0000flakes were studied, since they are crucial for the meat products processing – fat retention, moisture retention and the \u0000critical gelling concentration. The tests conducted on model minced meat showed that it is feasible to include 10 % \u0000wheat germ flakes and 9 % walnut oil as the ingredients of meat products. Organoleptic indicators of finished products meet the regulatory standard requirements. It was found that the combination of raw materials of animal and \u0000vegetable origins enables to obtain food finished products, containing significant quantity of essential nutrients, and \u0000reduces the risk of developing nutritional diseases. \u0000Key words: quail meat; sausages; geriatric dietary meat products","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87840455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Kuzelov, D. Andronikov, N. Taskov, Elenica Sofijanova, Dusica Saneva, D. Naseva
In this paper are given the results from the analysis of the influence of the garlic extract on the chemical composition, the microbiological status and the sensory characteristics of minced pork meat and the semi-durable sausage. In order to do the analysis, we prepared the following four groups of minced pork meat and sausage: group 1 – without a garlic extract, group 2 – with garlic extract of 0.1 g/kg, group 3 – with a garlic extract of 0.2 g/kg, and group 4 – with a garlic extract of 0.3 g/kg. We randomly chose nine samples for the analyzis. Not one of the analyzed groups of minced pork meat and semi-durable sausage showed the presence of Clostridia, Escherichia coli, Salmonella or Listeria monocytogenes. The presence of other bacteria mostly bacilli was confirmed. The largest number of bacteria was confirmed in the controlled groups, while the smallest number of bacteria was in the group with a garlic extract of 0.3 g/kg. The controlled groups of minced pork meat and semi-durable sausage got very little sensory marks, while the best marked were the groups with an extract of 0.3 g/kg. Key words: extract garlic; chemical composition; sensory properties
{"title":"THE INFLUENCE OF THE GARLIC EXTRACT ON THE CHEMICAL COMPOSITION, MICROBIOLOGICAL STATUS AND THE SENSORY CHARACTERISTICS OF MINCED PORK MEAT AND THE SEMI-DURABLE SAUSAGE","authors":"A. Kuzelov, D. Andronikov, N. Taskov, Elenica Sofijanova, Dusica Saneva, D. Naseva","doi":"10.54865/mjas1661041k","DOIUrl":"https://doi.org/10.54865/mjas1661041k","url":null,"abstract":"In this paper are given the results from the analysis of the influence of the garlic extract on the chemical composition, the microbiological status and the sensory characteristics of minced pork meat and the semi-durable sausage. In order to do the analysis, we prepared the following four groups of minced pork meat and sausage: group 1 – without a garlic extract, group 2 – with garlic extract of 0.1 g/kg, group 3 – with a garlic extract of 0.2 g/kg, and group 4 – with a garlic extract of 0.3 g/kg. We randomly chose nine samples for the analyzis. Not one of the analyzed groups of minced pork meat and semi-durable sausage showed the presence of Clostridia, Escherichia coli, Salmonella or Listeria monocytogenes. The presence of other bacteria mostly bacilli was confirmed. The largest number of bacteria was confirmed in the controlled groups, while the smallest number of bacteria was in the group with a garlic extract of 0.3 g/kg. The controlled groups of minced pork meat and semi-durable sausage got very little sensory marks, while the best marked were the groups with an extract of 0.3 g/kg. Key words: extract garlic; chemical composition; sensory properties","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"91 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88412209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"DAIRY FARMS GROSS MARGIN – CASE OF KOSOVO","authors":"M. Zeqiri, Y. Biçoku, G. Gjeçi, E. Pire","doi":"10.54865/mjas1662131z","DOIUrl":"https://doi.org/10.54865/mjas1662131z","url":null,"abstract":"","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79867748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"IMPROVEMENT OF THE METHODS OF CALCULATION OF RHEOLOGICAL CHARACTERISTICS OF RESILIENT-ELASTIC ENVIRONMENTS BY THE PENETRATION METHOD","authors":"O. Savinok","doi":"10.54865/mjas1661059s","DOIUrl":"https://doi.org/10.54865/mjas1661059s","url":null,"abstract":"","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91172951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Z. Uzunoska, Z. Pejkovski, Tatjana Kalevska, Daniela Beličovska, Katerina Beličovska, Viktorija Stamatovska
{"title":"THE POSITIVE IMPACT OF BIOPROTECTIVE CULTURE ON CERTAIN BURGER PARAMETERS","authors":"Z. Uzunoska, Z. Pejkovski, Tatjana Kalevska, Daniela Beličovska, Katerina Beličovska, Viktorija Stamatovska","doi":"10.54865/mjas1661031u","DOIUrl":"https://doi.org/10.54865/mjas1661031u","url":null,"abstract":"","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84275295","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
G. Pavlovska, V. Jankuloska, V. Antoska-Knights, E. Stojanova
Cold pressed and refined oils vary in sensory properties, chemical composition and nutritional properties. Cold pressed oil is unrefined sunflower oil which has greater nutritional properties, but oxidizes much faster and at lower temperatures than refined oil. There were analyzed two sunflower oils: cold pressed sunflower oil "Fila" and refined sunflower oil "Kristal". Oils were analyzed in accordance to the Oils Rules and fats and oils quality. Iodine, peroxide and acid number in the two oil types were determined. Iodine and peroxide number were determined by ISO 3961: 1996 while the acid number was determined by ISO 660: 39, 2009. Iodine number of refined oil is 127 and it is higher than the iodine number of cold pressed oil which is 86. Peroxide and acid number are indicators for the oil oxidation and they are almost five times higher in cold strained oil than in refined oil. Oils were analyzed in accordance to the Oils Rules and fats and oils quality. Key words: cooking oil; cold pressed; refined oil; sunflower oil
{"title":"DIFFERENCES IN CHEMICAL PARAMETERS OF COLD PRESSED OIL AND REFINED COOKING OIL","authors":"G. Pavlovska, V. Jankuloska, V. Antoska-Knights, E. Stojanova","doi":"10.54865/mjas1661047p","DOIUrl":"https://doi.org/10.54865/mjas1661047p","url":null,"abstract":"Cold pressed and refined oils vary in sensory properties, chemical composition and nutritional properties. Cold pressed oil is unrefined sunflower oil which has greater nutritional properties, but oxidizes much faster and at lower temperatures than refined oil. There were analyzed two sunflower oils: cold pressed sunflower oil \"Fila\" and refined sunflower oil \"Kristal\". Oils were analyzed in accordance to the Oils Rules and fats and oils quality. Iodine, peroxide and acid number in the two oil types were determined. Iodine and peroxide number were determined by ISO 3961: 1996 while the acid number was determined by ISO 660: 39, 2009. Iodine number of refined oil is 127 and it is higher than the iodine number of cold pressed oil which is 86. Peroxide and acid number are indicators for the oil oxidation and they are almost five times higher in cold strained oil than in refined oil. Oils were analyzed in accordance to the Oils Rules and fats and oils quality. Key words: cooking oil; cold pressed; refined oil; sunflower oil","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89486375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tatijana Kaleska, L. Kočoski, Elena Joševska, Z. Uzunoska, N. Pacinovski
{"title":"QUALITY EVALUATION OF LAMB’S MEAT ACCORDING ТО BREEDING SYSTEMS","authors":"Tatijana Kaleska, L. Kočoski, Elena Joševska, Z. Uzunoska, N. Pacinovski","doi":"10.54865/mjas1661011k","DOIUrl":"https://doi.org/10.54865/mjas1661011k","url":null,"abstract":"","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82083958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this paper is to incorporate new findings in the body of knowledge regarding entrepreneurship in rural areas of the Polog Planning Region in the Republic of Macedonia. In that view interviewing was conducted with 15 owners of SMEs in rural areas who were presented four sets of statements that are important for understanding of the situation with entrepreneurship in rural areas of the Polog Planning Region in the Republic of Macedonia valued at five-degree scale from irrelevant to that of priority. One of the conclusions, by which the state of entrepreneurship of SMEs in rural areas of the Polog Region of the Republic of Macedonia is assessed, based on empirical research and compared with the results of an identical research on rural entrepreneurship on the territory of the Republic of Macedonia, is that the rural entrepreneur from that region of the country has inadequate entrepreneurial qualities, significantly lower than the entrepreneurial qualities possessed by rural entrepreneurs on the whole territory of the Republic of Macedonia. The most significant development priorities of the Polog region in the coming period are: 1) Increasing the level of economic development by raising competitiveness and productivity. 2) Improving the existing and constructing new regional transport, agriculture and communication infrastructure. 3) Improving the environment in the region and securing sustainable regional development. 4) Raising the educational level of the population and improving human resources development. 5) The Polog Planning Region is the leading agricultural region with fast rural development. 6) The Polog Planning Region is recognizable regional mountain tourism centre. 7) Improving and raising the percentage of marginalized groups in education, culture and the workforce.
{"title":"ENTREPRENEURSHIP IN THE RURAL AREAS OF THE POLOG PLANNING REGION IN THE REPUBLIC OF MACEDONIA","authors":"T. Kostadinov","doi":"10.54865/mjas1662113k","DOIUrl":"https://doi.org/10.54865/mjas1662113k","url":null,"abstract":"The aim of this paper is to incorporate new findings in the body of knowledge regarding entrepreneurship in rural areas of the Polog Planning Region in the Republic of Macedonia. In that view interviewing was conducted with 15 owners of SMEs in rural areas who were presented four sets of statements that are important for understanding of the situation with entrepreneurship in rural areas of the Polog Planning Region in the Republic of Macedonia valued at five-degree scale from irrelevant to that of priority. One of the conclusions, by which the state of entrepreneurship of SMEs in rural areas of the Polog Region of the Republic of Macedonia is assessed, based on empirical research and compared with the results of an identical research on rural entrepreneurship on the territory of the Republic of Macedonia, is that the rural entrepreneur from that region of the country has inadequate entrepreneurial qualities, significantly lower than the entrepreneurial qualities possessed by rural entrepreneurs on the whole territory of the Republic of Macedonia. The most significant development priorities of the Polog region in the coming period are: 1) Increasing the level of economic development by raising competitiveness and productivity. 2) Improving the existing and constructing new regional transport, agriculture and communication infrastructure. 3) Improving the environment in the region and securing sustainable regional development. 4) Raising the educational level of the population and improving human resources development. 5) The Polog Planning Region is the leading agricultural region with fast rural development. 6) The Polog Planning Region is recognizable regional mountain tourism centre. 7) Improving and raising the percentage of marginalized groups in education, culture and the workforce.","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"2021 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86830878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Fočak, E. Hasković, D. Suljević, Erna Islamagić
{"title":"DEXAMETHASONE EFFECTS ON SERUM GLUCOSE AND POTASSIUM CONCENTRATIONS AND PLATELET COUNT OF WISTAR RAT","authors":"M. Fočak, E. Hasković, D. Suljević, Erna Islamagić","doi":"10.54865/mjas1662139f","DOIUrl":"https://doi.org/10.54865/mjas1662139f","url":null,"abstract":"","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"103 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85847375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. Đoković, Z. Ilic, V. Kurćubić, M. Petrović, M. Cincović, M. Lalović, B. Jašović
{"title":"RELATIONSHIPIS BETWEEN BLOOD HORMONES AND METABOLITES IN SIMMENTAL DAIRY COWS DURING TRANSITION PERIOD AND MID LACTATION","authors":"R. Đoković, Z. Ilic, V. Kurćubić, M. Petrović, M. Cincović, M. Lalović, B. Jašović","doi":"10.54865/mjas1662079gj","DOIUrl":"https://doi.org/10.54865/mjas1662079gj","url":null,"abstract":"","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80128878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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