The paper includes changes that occur in vacuum packed pieces of meat obtained by removing the ha... more The paper includes changes that occur in vacuum packed pieces of meat obtained by removing the haunch, vacuum packed and kept in chamber at different temperature conditions of 4 and 6 C. The changes that occur during storage were examined at 2, 3 and 5 days after production. It was found that during the storage of meat cuts, there are significant changes to reduce water content, while protein, fat and mineral substances are increasing.
Za ispitivanje su proizvedene tri grupe cajnih kobasica sa razlicitog sirovinskog sastava, a razl... more Za ispitivanje su proizvedene tri grupe cajnih kobasica sa razlicitog sirovinskog sastava, a razlikovale su se po kolicini mesa u nadevu. Sastav nadeva za cajne kobasice je sacinje od tri razlicita kolicina svinjskog i goveceg mesa I i II kategorije i tvrdo masno tkivo, dok dodatci su bili isti (nitratno-nitritna so, secer, askorbat, zacin i starter kultura).
Carcass characteristics were studied in 27 ostriches, which were raised in Macedonia, slaughtered... more Carcass characteristics were studied in 27 ostriches, which were raised in Macedonia, slaughtered at the age of 12 to 14 months. The average live weight before slaughter ostriches was 116.95 kg, the weight after slaughter was 62.76 kg, the hotcarcass yield was 53.97%, cold carcass weight of 61.52 kg and cold carcass dressing percentage of 52.90%. Average weight of meat I category (breast meat and drumsticks) is 25.49 kg, meat II category (meat back, wings and other parts) 9.76 kg and 12.61 kg of bone.
The investigations been done by using enzyme preparation and collagenaze activity, obtained on th... more The investigations been done by using enzyme preparation and collagenaze activity, obtained on the basic of Steptomyces candidus 91 enzyme complex. The influence of the collagenase enzyme preparation upon technological and organoleptic propreties of meat cans beef and pork has been studied. The changes in elasticity, structure and plasticity, as well and organoloptic propreties have been investigate.
This study reports the changes that occur at vacuum packed Macedonian Sausage produced in the tra... more This study reports the changes that occur at vacuum packed Macedonian Sausage produced in the traditional way during the storage in cooling chambers at different temperature conditions of 6ºC and 15ºC. Changes that occur during the storage were examined on 2-nd, 15-th, 25-th and 50-th day from production. It was determined that during the storage time of the sausages substantial changes occur in the decreasing content of water and increasing content of proteins, fats and mineral materials.
Antibacterial activity of Sideritis montana L. was detennined for ethyl acetate extract from whol... more Antibacterial activity of Sideritis montana L. was detennined for ethyl acetate extract from whole plant. Sideritis montana L.(Lamiaceae) is the annual species with low branched trunk, up to 40 cm high. Inhabits sand arid meadows and rocky in the Europe and the Mediterranean. Sideritis montana was collected in July 2008, from the region of Suva Planina Mt. in eastern Serbia.
The aim of this study was to determine the physiochemical characteristic of goat meat according t... more The aim of this study was to determine the physiochemical characteristic of goat meat according to breed and finishing system. A group of twenty two kids from two breed's Alpine and Domestic Balkan goat were used. Finishing systems were: group 1-goat kids with their mothers in pasture and group 2-weaned goat kids in pasture. Results of chemical composition for percentages of moisture, protein, and ash were influenced by the finishing system.
U radu su prikazani rezltati ispitivanja ucesca dva veoma znacajnih misica koji sacinjavaju najve... more U radu su prikazani rezltati ispitivanja ucesca dva veoma znacajnih misica koji sacinjavaju najveci deo mesa u buta, a to su polutetivesti misicic m. semitedinosus i polucipesti misic m. semimembranosus. Prosecna masa m. semitendisnsus je iznosila 344, 83g sa varijacijom od 348 do 364g dok masa m. Ssemimembranosusu je 679, 86g sa varijacivom od 670 do 696g. Ucesce m. Semitendinosus u masi hladnog trupa je bila 0, 50%, dok ucesce m. Semimembtabosus je bila 0, 98%.
The production of beef meat is a widely spread in Republic of Macedonia, and the beef is very abu... more The production of beef meat is a widely spread in Republic of Macedonia, and the beef is very abundant with binding tissue that influences certain hardness and tenacity both to the meat and the final meat product, thus diminishing its organoleptic quality. That demands for seeking adequate methods to improve the consistency and succulence of meat. For that purpose, were used a proteolytic enzyme preparations derived from the bacteria Streptomyces species 82 which have a high proteolytic activity.
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Papers by Aco Kuzelov