Original scientific paper

• Pigs and cattle slaughter process hygiene in a large-scale and small-scale abattoir: A report from one county in Serbia

  Boris Mrdovic, Mladen Raseta, Ivana Brankovic-Lazic, Milan Milijasevic, Branislav Baltic, Ivan Nastasijevic

  65-72

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• The impact of triticale diet on production charchteristics and meat quality in pigs

  Natasa Glamoclija, Milca Glisic, Marija Boskovic, Jasna Djordjevic, Radmila Markovic, Dragan Sefer, Milan Z Baltic

  73-79

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• Effect of different sodium butyrate levels in weaned pig diet on the antioxidant capacity of slected organs

  Jelena Ciric, Dejan Prvulovic, Milica Glisic, Marija Boskovic, Dragan Sefer, Jasna Djordjevic, Milan Z Baltic, Radmila Markovic

  80-87

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• Determination of weight loss and temperature of broiler carcasses during air cooling with intermitten water spraying - case study

  Mladen Raseta, Ivana Brankovic-Lazic, Boris Mrdovic, Zolt Beckei

  88-92

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• Quality assesment of Srpska sausage from nine different manufacturers in Serbia

  Vesna Djordjevic, Milica Glisic, Vlado Teodorovic, Milorad Mirilovic, Spomenka Djuric, Marija Boskovic, Milan Z Baltic

  93-102

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• Proteolysis and texture profile of traditional dry-fermented sausage as affected by primary processing method

  Marija Jokanovic, Predrag Ikonic, Snezana Skaljac, Tatjana Tasic, Vladimir Tomovic, Branislav Sojic, Maja Ivic, Ljiljana Petrovic, Natalija Dzinic

  103-109

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• Effects of sodium nitrite and heat treatment on cholesterol oxidation products and sensorial charachteristics of dry fermented sausages

  Miroslav Ducic, Tomaz Polak, Mateja Lusnic-Polak, Lea Demsar, Danijela Vranic, Milan Z Baltic

  110-117

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• Fatty acid composition of cow’s milk: opportunities and challenges for Serbian dairy producers

  Dejana Trbovic, Danka Spiric, Mirjana Lukic, Zoran Petrovic, Nenad Parunovic, Vesna Djordjevic, Dragan Milicevic

  118-124

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