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SADRŽAJ/CONTENTSStranaFertin C.“Tehnologija i konkurentnost”“Technology and Competitivenes” .......................................................................... 13I TEMATSKA OBLAST: Nove tehnologije1 st THEMATIC TOPIC: New technologies1. Marković Radmila, Baltić M. Ž., Petrujkić B., Šefer D.“Uticaj selena i vitamina E na kvalitet i prinos mesa brojlera”“Infl uence of Selenium and Vitamin E on Broiler Meat Quality andCarcass Ratio” ......................................................................................................... 192. Cvrk Ramzija, Bašić M., Sadadinović Jasminka, Božić A., Čorbo Selma,Pucarević Mira“Uticaj vrste masti u hrani za piliće na vrednost peroksidnog broja i sadržajslobodnih masih kiselina u pilećem mesu”“Effect of Fat Source in Broiler Diet on Peroxide Value and Free Fatty AcidsContent in Chicken Meat” ....................................................................................... 223. Tatulov Yu., Sus Irina, Mittelshtein Tatiana“Kvalitet odrezaka kao rezultat trimovanja svinjskih polutki”“Quality of Cuts Produced as a Result of Dressing of Pork Carcasses” ................ 244. Basić Zorica, Kilibarda Vesna, Resanović Radmila, Maksimović, M.“Određivanje sadržaja vitamina B 6u mesu živine nakon primene zeolita u ishrani”“The Determination on Vitamine B 6Content in Chicken Meat After In-FeedInclusion of Zeolite” ................................................................................................ 2<strong>55.</strong> Polak T., Žlender B., Gašperlin Lea“Holesterol oksidi u pilećoj jetrenoj pašteti sa dodatkom koenzima Q 10iaskorbinske kiseline”“Cholesterol Oxides in Chicken Liver Pâté Supplemented with Coenzyme Q 10and Ascorbic Acid” .................................................................................................. 276. Grujić Slavica, Grujić R., Savanović Danica, Odžaković Božana,Rađenović Nikolina“Poboljšanje konzistencije i stabilnosti fino usitnjenih barenih kobasicaod svinjskog mesa dodatkom emulgatora i stabilizatora”“Consistency and Stability Improvement of Finely Comminuted Pork Sausageby the Addition of Emulsifi ers and Stabilisers” ....................................................... 29
7. Petrović Ljiljana, Šojić B., Džinić Natalija, Tomović V., Salitrežić P.,Savatić Snežana“Tehnološki i nutritivni kvalitet barenih kobasica izrađenih sa dodatkomomega-3 masnih kiselina”“Technological and Nutritional Quality of Cooked Sausages Produced withAddition of Omega 3-Fatty Acids” .......................................................................... 318. Petrović Ljiljana, Vasić Nataša, Džinić Natalija, Jokanović Marija,Tomović V., Markuš K.“Uticaj dodatka funkcionalne smeše alginata/glicerida na kvalitet finousitnjenih barenih kobasica”“Effect of Functional Mixture Alginate/Glyceride Addition on Qualityof Cooked Sausages” .............................................................................................. 339. Krylova Valentina, Mandjiyeva Natalia“Novi tehnološki proces konzervisanja proizvoda od ovčijeg mesa uzbiljne dodatke pakovanog u ambalaži od polimera”“New Process Technology of Meat-Plant Canned Products withMutton in Polymer Consumer Pack” ....................................................................... 3510. Krylova Valentina, Khvylya S., Eder A.“Uticaj različitih režima sterilizacije na mikrostrukturu, strukturne imehaničke karakteristike mišićnog tkiva i na svarljivost konzerviranegovedine pakovane u polimersku ambalažu”“Infl uence of Regimes on Sterilization on Microstructure, Structural andMechanical Properties of Muscle Tissue and Digestibility of Canned Beef,Manufactured in Polymer Consumer Package” ...................................................... 3711. Lazić Vera, Krkić Nevena, Petrović Ljiljana, Tasić Tatjana, Ikonić P.,Savatić Snežana, Šojić B.“Svojstva ambalažnih materijala za pakovanje fermentisanih kobasica podvakuumom i u modifikovanoj atmosferi”“Characteristics of Packaging Materials for Packaging of Fermented Sausagesin Vacuum and in Modifi ed Atmosphere” ................................................................ 3812. Petrović Z., Nastasijević I., Dragica Karan, Velebit B.“Uporedno ispitivanje održivosti ohlađenog i rasečenog mesa pakovanog uvakuum termoskupljajuće kese od biaksijalno orijentisanog barijernogfilma sa 7 i 9 slojeva”“The Shelf-Life and Microbial Levels of Chilled Red Meat Primal Cuts Packedin Vacuum Thermo Shrinkable Pouches with 7 and 9 Layers” ............................... 4013. Marjanović-Balaban Željka, Grujić R., Miletić P.“Antioksidativne karakteristike eteričnog ulja četinara”“Antioxidant Activity of Essential Oil of Conifers” ................................................. 43
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