D. Andronikov, A. Kuzelov, N. Taskov, Dusica Saneva, A. Janevski, Kiro Mojsov, Elenica Sofijanova
The aim of our research was to examine the content of nitrite and salt and chemical composition of the shaped pieces of meat from the neck, shoulder, boneless and fresh bacon (pancetta) and understanding of consumer behavior in the market when choosing the appropriate meat product. The test used 12 pieces of shaped meat and 3 pieces of pork, neck, shoulder, boneless and bacon. All parts are separately measured before and after injection and heat treatment. Chemical composition and pH where tested before and after heat treatment. At the same time, microbiological assays are carried out on samples of meat (all four categories of meat) before and after injection and heat treatment. The content of nitrites and salt examined the finished product. The largest growth of the injection is found in pork boneless (20.8 %) and the lowest in pancetta (6.46 %). The lowest weight loss after heat treatment is found in pancetta (0.77 %), while the largest weight loss has the neck (8 %). The content of the salt in the finished meat products ranges from 1.65 and 2.38 %, while the content of nitrite ranging from 14 and 22 (mg/kg). After injection and thermal treatment water content and fat are reduced, while the protein content increased in the finished product: neck, shoulder and boneless. In finished products not found bacteria of the following types: Clostridium, Staphylococus, Proteus, Escherichia. Total number of bacteria (bacillus) showed a decrease after heat treatment in all four categories of meat.
{"title":"CONTENT OF NITRITES AND SALT AND CHEMICAL COMPOSITION OF SOME MEAT PRODUCTS","authors":"D. Andronikov, A. Kuzelov, N. Taskov, Dusica Saneva, A. Janevski, Kiro Mojsov, Elenica Sofijanova","doi":"10.54865/mjas1551035a","DOIUrl":"https://doi.org/10.54865/mjas1551035a","url":null,"abstract":"The aim of our research was to examine the content of nitrite and salt and chemical composition of the shaped \u0000pieces of meat from the neck, shoulder, boneless and fresh bacon (pancetta) and understanding of consumer behavior \u0000in the market when choosing the appropriate meat product. The test used 12 pieces of shaped meat and 3 pieces of \u0000pork, neck, shoulder, boneless and bacon. All parts are separately measured before and after injection and heat treatment. \u0000Chemical composition and pH where tested before and after heat treatment. At the same time, microbiological \u0000assays are carried out on samples of meat (all four categories of meat) before and after injection and heat treatment. \u0000The content of nitrites and salt examined the finished product. The largest growth of the injection is found in pork \u0000boneless (20.8 %) and the lowest in pancetta (6.46 %). The lowest weight loss after heat treatment is found in pancetta \u0000(0.77 %), while the largest weight loss has the neck (8 %). The content of the salt in the finished meat products \u0000ranges from 1.65 and 2.38 %, while the content of nitrite ranging from 14 and 22 (mg/kg). After injection and thermal \u0000treatment water content and fat are reduced, while the protein content increased in the finished product: neck, shoulder \u0000and boneless. In finished products not found bacteria of the following types: Clostridium, Staphylococus, Proteus, \u0000Escherichia. Total number of bacteria (bacillus) showed a decrease after heat treatment in all four categories of meat.","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78029418","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, Dusica Saneva, Elenica Sofijanova
In this paper are given the test results of influence of various concentrations of extracts of spices on microbiological analysis for semidurable national sausage. Examined is the impact of extract of garlic and basil at concentrations of 0.1, 0.2 and 0.3 g of extract per kg mixture. For this purpose four samples are prepared: one is a control sample without adding an extract, and the others are by adding 0.1, 0.2 and 0.3 g extract of basil and extract of garlic per kg mixture. The presence of Proteus, Clostridia, E. coli, Salmonella, Listeria monocytogenes and total number of bacteria was examined. From the beginning to the end of the examination none of the mentioned bacteria were found. Total number of bacteria was established, which are mostly bacilli. In control samples compared with the other samples during storage of the sausages, total number of bacteria was greater. The smallest total number of bacteria from all tested samples was found in the sample with the addition of 0.3 g garlic extract per kg mixture compared with basil extract which indicates a strong antibacterial effect of garlic extract. Sensory characteristics, like taste and smell are better in the sample with the addition of 0.3 g extract of basil and extract of garlic per kg mixture compared with other tested samples. Although, the samples with the addition on basil extract had better results, concentrations on garlic extract which we used, have no negative effect on taste and smell.
{"title":"ANTIMICROBIOLOGICAL EFFECT OF EXTRACTS FROM SPICES DURING PRODUCTION OF SEMIDURABLE NATIONAL SAUSAGES","authors":"A. Kuzelov, D. Andronikov, N. Taskov, Dusica Saneva, Elenica Sofijanova","doi":"10.54865/mjas1551025k","DOIUrl":"https://doi.org/10.54865/mjas1551025k","url":null,"abstract":"In this paper are given the test results of influence of various concentrations of extracts of spices on microbiological \u0000analysis for semidurable national sausage. Examined is the impact of extract of garlic and basil at concentrations \u0000of 0.1, 0.2 and 0.3 g of extract per kg mixture. For this purpose four samples are prepared: one is a control sample \u0000without adding an extract, and the others are by adding 0.1, 0.2 and 0.3 g extract of basil and extract of garlic per \u0000kg mixture. The presence of Proteus, Clostridia, E. coli, Salmonella, Listeria monocytogenes and total number of \u0000bacteria was examined. From the beginning to the end of the examination none of the mentioned bacteria were found. \u0000Total number of bacteria was established, which are mostly bacilli. In control samples compared with the other samples \u0000during storage of the sausages, total number of bacteria was greater. The smallest total number of bacteria from \u0000all tested samples was found in the sample with the addition of 0.3 g garlic extract per kg mixture compared with \u0000basil extract which indicates a strong antibacterial effect of garlic extract. Sensory characteristics, like taste and smell \u0000are better in the sample with the addition of 0.3 g extract of basil and extract of garlic per kg mixture compared with \u0000other tested samples. Although, the samples with the addition on basil extract had better results, concentrations on \u0000garlic extract which we used, have no negative effect on taste and smell.","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73508770","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}
V. Kovačević, I. Kádár, M. Rastija, D. Rastija, D. Iljkić
Soil acidity is a major yield-limiting factor for crop production. Liming is the most important and most effective practice to ameliorate soil acidity constraints for optimal crop production. However, liming can be accompanied with dramatic reduction of some nutrients intake in plants. Among widely cultivated food crops, maize plays a particularly important role. Aim of this study was testing impacts of liming with fertdolomite (24.0 % CaO + 16.0 % MgO + 3.0 % N + 2.5 % P2O5 + 3.0 % K2O) in five rates from 5 to 40 t ha (spring 2008) on micronutrient status in maize grain (the growing seasons 2010 and 2011). In general, concentrations of manganese (Mn), iron (Fe), zinc (Zn) and copper (Cu) in maize grain were very low and inadequate with aspect of animal and human feed needs. The growing season characteristics (mainly precipitation and temperature regimes) were more effective factor impact on grain micronutrient status in maize compared to liming (comparison averages values in mg kg in dry matter of all tretaments in 2010 and 2011: 20.7 and 24.7 Fe, 20.6 and 25.8 Zn, 4.77 and 7.07 Mn, 1.67 and 1.46 Cu, respcetively). As affected by liming slightly decreased concentrations of Mn and Zn, while grain-Fe and -Cu were independent on liming. By comparison the control (unlimed treatment) and averages limed treatment (2-year averages: 2010 and 2011) there found values as follows (mg kg in dry matter): 23.7 and 23.1 Fe, 23.3 and 22.5 Zn, 6.44 and 5.81 Mn, 1.55 and 1.56 Cu, respectively.
{"title":"IMPACT OF LIMING ON MICRONUTRIENTS STATUS IN MAIZE GRAIN","authors":"V. Kovačević, I. Kádár, M. Rastija, D. Rastija, D. Iljkić","doi":"10.54865/mjas1552069k","DOIUrl":"https://doi.org/10.54865/mjas1552069k","url":null,"abstract":"Soil acidity is a major yield-limiting factor for crop production. Liming is the most important and most effective practice to ameliorate soil acidity constraints for optimal crop production. However, liming can be accompanied with dramatic reduction of some nutrients intake in plants. Among widely cultivated food crops, maize plays a particularly important role. Aim of this study was testing impacts of liming with fertdolomite (24.0 % CaO + 16.0 % MgO + 3.0 % N + 2.5 % P2O5 + 3.0 % K2O) in five rates from 5 to 40 t ha (spring 2008) on micronutrient status in maize grain (the growing seasons 2010 and 2011). In general, concentrations of manganese (Mn), iron (Fe), zinc (Zn) and copper (Cu) in maize grain were very low and inadequate with aspect of animal and human feed needs. The growing season characteristics (mainly precipitation and temperature regimes) were more effective factor impact on grain micronutrient status in maize compared to liming (comparison averages values in mg kg in dry matter of all tretaments in 2010 and 2011: 20.7 and 24.7 Fe, 20.6 and 25.8 Zn, 4.77 and 7.07 Mn, 1.67 and 1.46 Cu, respcetively). As affected by liming slightly decreased concentrations of Mn and Zn, while grain-Fe and -Cu were independent on liming. By comparison the control (unlimed treatment) and averages limed treatment (2-year averages: 2010 and 2011) there found values as follows (mg kg in dry matter): 23.7 and 23.1 Fe, 23.3 and 22.5 Zn, 6.44 and 5.81 Mn, 1.55 and 1.56 Cu, respectively.","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80845517","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":"CHEMICAL COMPOSITION AND FATTY ACID PROFILE OF MARINATED MACKEREL (SCOMBER SCOMBRUS) DURING PROCESSING AND STORAGE","authors":"G. Zhelyazkov, T. Popova, D. Stratev","doi":"10.54865/mjas1552075z","DOIUrl":"https://doi.org/10.54865/mjas1552075z","url":null,"abstract":"","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90728288","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":"EFFECT OF TRADITIONAL AND OHMIC HEATING ON FAT STABILITY OF PUFA-FORTIFIED COOKED SAUSAGES","authors":"S. Patyukov, N. Pacinovski","doi":"10.54865/mjas1552107p","DOIUrl":"https://doi.org/10.54865/mjas1552107p","url":null,"abstract":"","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"30 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91495468","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}
V. Kostov, R. Nastova, N. Gjorgjovska, I. Ušlinovska, J. Arsovska, M. Ristovska
{"title":"FIRST RECORD OF COMMON BREAM, ABRAMIS BRAMA (LINNAEUS, 1758), INTRODUCED TO THE VARDAR RIVER BASIN, REPUBLIC OF MACEDONIA","authors":"V. Kostov, R. Nastova, N. Gjorgjovska, I. Ušlinovska, J. Arsovska, M. Ristovska","doi":"10.54865/mjas1552113k","DOIUrl":"https://doi.org/10.54865/mjas1552113k","url":null,"abstract":"","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83496494","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}
N. Pacinovski, V. Džabirski, K. Porcu, G. Dimov, G. Cilev, Z. Antunović, G. Trajkovski
{"title":"SIMPLIFICATION OF A4 TO AC4 METHOD OF TEST DAY YIELD OF EAST FRIESIAN SHEEP IN MACEDONIA","authors":"N. Pacinovski, V. Džabirski, K. Porcu, G. Dimov, G. Cilev, Z. Antunović, G. Trajkovski","doi":"10.54865/mjas1552051p","DOIUrl":"https://doi.org/10.54865/mjas1552051p","url":null,"abstract":"","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"167 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75646752","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":"BODY GROWTH OF GOAT KIDS IN ORGANIC FARMING","authors":"Z. Antunović, J. Novoselec, Ž. Klir","doi":"10.54865/mjas1552059a","DOIUrl":"https://doi.org/10.54865/mjas1552059a","url":null,"abstract":"","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89397572","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":"RHEOMETRIC INVESTIGATIONS OF BEEF MUSCLE TISSUE IN DIFFERENT PERIODS OF AUTOLYSIS","authors":"O. Savinok","doi":"10.54865/mjas1552101s","DOIUrl":"https://doi.org/10.54865/mjas1552101s","url":null,"abstract":"","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89682576","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}
Danica Andreevska, Dobre Andov, M. Menkovska, E. Simeonovska, Trajče Dimitrovski
{"title":"HEAD RICE YIELD OF SOME DOMESTIC AND FOREIGN RICE VARIETIES (ORYZA SATIVA L.) GROWN IN THE REPUBLIC OF MACEDONIA","authors":"Danica Andreevska, Dobre Andov, M. Menkovska, E. Simeonovska, Trajče Dimitrovski","doi":"10.54865/mjas1552089a","DOIUrl":"https://doi.org/10.54865/mjas1552089a","url":null,"abstract":"","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88608284","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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