1. Antioxidative effects of supplementing linseed oil-enriched diets with alfa-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilersJakob Leskovec, Alenka Levart, Lidija Perić, Mirjana Đukić Stojčić, Vladimir Tomović, Tatjana Pirman, Janez Salobir, Vida Rezar, 2019, original scientific article Keywords: vitamin E, vitamin C, selenium, broiler, meat quality Full text (file, 148,45 KB) This document has more files! More... |
2. Possibilities of reducing microbial contamination of common carp (Cyprinus carpio) meatMeta Sterniša, 2020, doctoral dissertation Keywords: microbiological quality, fish meat, common carp, Cyprinus carpio, spoilage, shelf-life, natural compounds, antimicrobial effect, Pseudomonas, bacterial adhesion, biofilm, surface contamination, transfer of contamination Full text (file, 25,74 MB) |
3. EZ-DripLoss assessment in chicken breast meat using different sample areas, fiber orientation, and measurement intervalsAna Kaić, Zlatko Janječić, Andrija Žanetić, Nikolina Kelava Ugarković, Klemen Potočnik, 2021, original scientific article Keywords: core diameter, holding time, meat quality, myofibril direction, poultry, water-holding capacity Full text (file, 784,33 KB) This document has more files! More... |
4. Physicochemical and sensory attributes of intact and restructured chicken breast meat supplemented with transglutaminaseAna Kaić, Zlatko Janječić, Silvester Žgur, Monika Šikić, Klemen Potočnik, 2021, original scientific article Keywords: transglutaminase, sensory analysis, meat quality Full text (file, 237,66 KB) This document has more files! More... |
5. Effects of dietary vitamin E, vitamin C, selenium and their combination on carcass characteristics, oxidative stability and breast meat quality of broiler chickens exposed to cyclic heat stressManca Pečjak Pal, Jakob Leskovec, Alenka Levart, Janez Salobir, Vida Rezar, 2022, original scientific article Keywords: vitamin E, vitamin C, selenium, broiler, cyclic heat stress, meat quality, meat oxidative stability Full text (file, 302,06 KB) This document has more files! More... |
6. Comparison of high n-3 PUFA levels and cyclic heat stress effects on carcass characteristics, meat quality, and oxidative stability of breast meat of broilers fed low- and high-antioxidant dietsManca Pečjak Pal, Jakob Leskovec, Alenka Levart, Tatjana Pirman, Janez Salobir, Vida Rezar, 2024, original scientific article Keywords: broilers, n-3 PUFAs, cyclic heat stress, antioxidants, oxidative stress, meat quality, meat oxidative stability Full text (file, 320,80 KB) This document has more files! More... |
7. Can the suspension method (tenderstretch vs. Achilles tendon) enhance horsemeat quality?Ana Kaić, Barbara Luštrek, Silvester Žgur, Klemen Potočnik, 2024, original scientific article Keywords: hanging method, horse, meat quality, muscles Full text (file, 1,75 MB) This document has more files! More... |