Faculty of Agricultural Sciences and Food

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PRODUCTION OF MUTTONIN THE REPUBLIC OF NORTH MACEDONIA COMPARED WITHTHE OTHER FORMER YUGOSLAV COUNTRIES
(Institute of Knowledge Management), 2025)
Aleksandra Silovska Nikolova
Sheep farming holds a significant position in livestock production, particularly thriving in hilly and mountainous areas. Compared to other domestic animals, sheep have a notable advantage in converting food into meat.Unlike non-ruminants, sheep meet most of their nutritional needs through grazing. Proper nutrition is a crucial factor influencing meat production in sheep. Lamb meat production primarily targets European markets, generating substantial revenue for the country.This paper aims to analyze mutton production from 2012 to 2022 in Republic ofNorth Macedonia compared to other former Yugoslav countries, including Republic of Serbia, Republic ofMontenegro,Federation ofBosnia and Herzegovina,Republic ofCroatia, and Republic ofSlovenia. Data for this research was sourced from the Food and Agriculture Organization of the United Nations (FAO) website. During this period, Republic of Serbia emerged as the largest mutton producer among these countries, averaging 28,862.09 tons, while Republic ofMontenegro was the smallest producer with 1,115.48 tons. The average mutton production in other former Yugoslav countries during this time was as follows: Republic ofCroatia produced 5,284.09 tons, Republic ofNorth Macedonia produced 3,936.45tons, Federation ofBosnia and Herzegovina produced 1,399.34 tons, and Republic ofSlovenia produced 1,374.82 tons.To enhance mutton production, it is recommended that Agriculture and Rural Development propose long-term measures such as improving farming conditions, introducing food safety standards, enhancing animal welfare standards, and building and promoting a lamb meat brand.
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INFLUENCE OF STARTER CULTURES AND SWISS CHARD POWDER ON THE TEXTURAL PROPERTIES OF SMOKED PORK LOIN
(Institute of Knowledge & Management, 2025)
Aleksandra Silovska Nikolova
The aim of the study was to examine the effect of Swiss chard powder and starter cultures on the textural properties of smoked pork loin. The production was organized into five experimental groups: Group I - cooking salt and dextrose (negative control); Group II - nitrite salt and dextrose (positive control); Group III - nitrite salt, starter culture BactoFerm Rosa, and dextrose; Group IV - cooking salt, Swiss chard powder (producer 1), and starter culture BactoFerm Rosa; and Group V - cooking salt, Swiss chard powder (producer 2), and starter culture BactoFerm Rosa. Textural parameters (hardness, springiness, adhesiveness, cohesiveness, and gumminess) were instrumentally measured after completion of the production process, at mid-storage (30 days), and at the end of the shelf life (60 days). The obtained results for the five groups of smoked pork loin revealed statistically significant differences (p ≤ 0.05) both immediately after thermal processing and during storage. The highest hardness and gumminess values were recorded in Group I, while the remaining groups showed significantly lower values. According to the results, the addition of starter cultures had a significant effect on the textural properties -contributing to increased springiness, reduced hardness and gumminess, and altered adhesiveness - which resulted in an improved structure and desirable sensory characteristics of the final product
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DETERMINATION OF AS, CD, PB, CU AND ZN IN MEAT, MEAT PRODUCTS AND FISH
(University Ss. Cyril and Methodius in Skopje, Faculty of Agricultural Sciences and Food - Skopje, 2023-12-15)
Nadica Todorovska
;
Aleksandra Silovska Nikolova
;
Zlatko Pejkovski
Meat, meat products and fish are significantly represented in a person's full-day meal and are an important source of proteins, essential amino acids, fats and mineral salts, enzymes, vitamins, etc. This paper shows the results of the examination of toxic elements with atomic absorption spectrometry: the essential elements Cu and Zn, as well as the toxic elements As,Cd andPbin foodproducts from the group of meat, meat products,and fish,that are part of a balanced full-day meal. Atotal of 36 samples were examined: three samples each of three types of fresh meat: beef, pork,and chicken, two semi-permanent sausages and a cooked sausage, canned meat cuts, two concentrates of chicken and beef soup from three producers from the Macedonian region and two types of frozen fish: hake and trout,and samples of canned sardine from the wider region. All results were compared by comparative analysis with results from the literature. Inall the examined foodproductss, the content of arsenic, cadmium, lead, copper,and zinc is below the maximum allowableand therefore they are considered safe for consumption.
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The effect of plant-based nitrites and natural antioxidants on the oxidative stability of meat products
(Institute of Knowledge Management, 2023)
Aleksandra Silovska Nikolova
;
Daniela Belichovska
: Nitrites are additives that belong in the group of preservatives. They prevent the growth and development of microorganisms. Seen from a technological point of view, they are important for the development and stability of color in meat products, they prevent the lipid oxidation, and they create meat products with excellent taste. Due to their multipurpose, they are among the most used additives in the meat processing industry. The lipid oxidation, and the development of an off- flavor negatively affect the quality of meat products, thus decreasing their shelf life. The use of nitrites has a negative effect on the consumers’ health. The demand for natural meat products has increased significantly during the last decades. It is very difficult and quite complex to eliminate or replace nitrites in meat processing. This topic has been worked on for more than six decades. Numerous research has determined that one substance cannot be found as an alternative substitute for them and their effects. The natural source of plant-based nitrites that contain a higher percentage of nitrates in combination with starter cultures, as well as additional antioxidants, can contribute to the prevention of oxidative processes in meat products.
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The Effect of nitrite use in meat products on human health
(Institute of Knowledge Menagament, Skopje, 2024-03-31)
Aleksandra Silovska Nikolova
;
Daniela Belichovska
Because of their high nutritional value, meat and processed meat products play a crucial role in human dietary habits, offering a wide variety of options in today's market. Consumers seek these products to meet specific sensory standards, including appearance, color, flavour, and aroma, while also prioritizing safety. This has led the meat industry to rely on various additives, with nitrites being extensively used in meat processing. Nitrites, classified as preservatives, exhibit antimicrobial effects by impeding the proliferation of microorganisms, specifically the bacterium Clostridium botulinum. From a technological perspective, nitrites are pivotal for color enhancement and stability, prevention of fat oxidation, and contribution to the aroma in meat products. Despite these positive contributions, nitrites can have adverse effects on consumer health. Their reaction with proteins at elevated temperatures results in the formation of N nitrosamines, known for their carcinogenic and mutagenic qualities. According to a recent classification by the World Health Organization, processed meat has been categorized as carcinogenic. It has been found that consuming 50g of processed meat daily can lead to an 18% higher risk of developing colon cancer. Nitrites, viewed from a health standpoint, can be toxic, causing the conversion of hemoglobin into methemoglobin, leading to methemoglobinemia and potential fatality with elevated methemoglobin levels. Adhering to legal regulations regarding the permissible levels of added nitrites and nitrates in processed meat products is crucial to mitigate the risk of carcinogenic N nitroso compound formation.
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The effect of starter cultures on the length and perimeter loss in dry-cured pork loin
(Knowledge - International Journal, 2023)
Aleksandra Silovska Nikolova
The research aims to determine how starter cultures affect the loss in length and perimeter in dry cured pork loin produced in combination with nitrite salt and alternative natural sources of nitrites (Swiss chard powder). The research was conducted under industrial conditions. Five groups of dry cured pork loin were produced in three iterations, namely: I group: table salt, dextrose; II group: nitrite salt, dextrose; III group: nitrite salt, dextrose and starter culture BactoFerm Rosa; IV group: table salt, dextrose, Swiss chard powder (manufacturer 1) and starter culture BactoFerm Rosa and V group: table salt, dextrose, Swiss chard powder (manufacturer 2) and starter culture BactoFerm Rosa. The length and perimeter were measured at the beginning (pork loin raw material) and at the end of the production process (dry cured pork loin finished product). The length loss in all five groups of dry cured pork loin ranges from 29.29 to 29.95%. There was a statistically significant difference (p  0.05) in length loss between the groups where starter culture was added (III, IV and V) compared to the groups where no starter culture was added (I and II). The greatest loss of perimeter during the production process of dry cured pork loin is observed in group III (24.56%), while the smallest loss in perimeter is found in group I (24.04%). The added starter culture had a statistically significant (p  0.05) effect on greater perimeter loss. The added starter culture results in a greater loss in length and perimeter, which contributes to the reduction of the production process.
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Vlijanie na razlicni rastitelni masti i masla vrz instrumentalno boja i tekstura kaj pileskite renovki
(Institut of Animal Science, 2007)
Zlatko Pejkovski
;
Aleksandra Silovska Nikolova
;
Kratovalieva Mimi
;
Gasperlin Lea
;
Polak Tomaz
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Vlijanie na rasstitelnite masti i massla vrz senzornite karakteristiki kaj pileskite renovki
(Institut of Animal Science, 2007)
Zlatko Pejkovski
;
Aleksandra Silovska Nikolova
;
Kratovalieva Mimi
;
Gasperlin Lea
;
Polak Tomas
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New products in meat industry
(2006)
Zlatko Pejkovski
;
Aleksandra Silovska Nikolova
;
Mimi Kratovalieva
;
Daniela Belichovska

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