Faculty of Agricultural Sciences and Food

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PRODUCTION OF CHICKEN MEAT IN THE REPUBLIC OF NORTH MACEDONIA COMPARED WITH THE OTHER FORMER YUGOSLAV COUNTRIES
(Institute of Knowledge & Management, 2024)
Silovska Nikolova Aleksandra
;
Gjorgjiev Martin
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PRODUCTION OF PORK IN THE REPUBLIC OF NORTH MACEDONIA AND THE OTHER FORMER YUGOSLAV COUNTRIES
(Institute of Knowledge & Management, 2024)
Silovska Nikolova Aleksandra
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EVALUATION OF NITRITE AND NITRATE CONTENT IN MEAT PRODUCTS AVAILABLE ON THE MACEDONIAN MARKET
(Institute of Knowledge & Management is a scientific, educational, research and consultant institution formed in Skopje, RM., 2024)
Belichovska Daniela
;
Silovska Nikolova Aleksandra
In recent years, there has been increasing discussion about the harmful effects of added nitrites and nitrates in processed meat products. For these reasons, consumers are increasingly focused on consuming meat products with reduced nitrite content. The aim of the present research was to determine the content of nitrites and nitrates in commercial meat products available on the Macedonian market. A total of 120 samples were analyzed, including 12 samples of dry sausages, 20 samples of boiled sausages, 20 samples of semi-dry sausages, 24 samples of meat chunk sausages, 24 samples of semi-dry cured meat products and 20 samples of dry-cured meat products. The determined content of nitrites and nitrates in the tested meat products was in accordance with legal regulations. Monitoring the levels of nitrites and nitrates in meat products is necessary to ensure safe final products on the Macedonian market.
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Possibility of extending shelf life of cevapcici
(Institute of Meat Hygiene and Technology — Belgrade, Serbia, 2025)
Belichovska Daniela
;
Pejkovski Zlatko
;
Silovska Nikolova Aleksandra
;
Belichovska Katerina
;
Levkov Vesna
The shelf life of cevapcici in which chemical additives were substituted with biopreservatives was examined. Bioprotective culture B-2 SafePro (Lactobacillus sakei) in freeze‑dried form and the herb mixture, Oregano Plus, composed of oregano (Origanum vulgare L. ssp. Viridis) and savory (Satureja montana L.), were used. Three types of cevapcici were produced: with B-2 SafePro (control); with Oregano Plus, and; with both B-2 SafePro and Oregano Plus. pH, grilling weight loss, chemical composition, sensory characteristics, thibarbituric acid reductive substances (TBARS), and microbiological profile were investigated in all cevapcici treatments. The pH decreased in all treatments after 7 days’ storage at 0–4 ℃. Cevapcici with B-2 SafePro had a significantly (P<0.05) lower pH than the other two treatments after cold storage. A statistically significant negative correlation between pH and grilling weight loss of cevapcici was found (P<0.01). Consequently, the highest weight loss during grilling was found in cevapcici that contained B-2 SafePro. Products that contained both B-2 SafePro and Oregano Plus had the most acceptable sensory attributes three days after production. However, in cevapcici with B-2 SafePro (compared with the other two products), all sensory properties were significantly (P<0.05) better seven days after production. After frozen storage, significantly (P<0.05) lower TBA‑numbers in the cevapcici with Oregano Plus indicate that this herb mixture has evident antioxidative effects. Products with B-2 SafePro had the highest total bacteria count, as a result of intensive growth and development the L. sakei. After 7 days’ storage at 0–4 ℃, the most expressive effect against Enterobacteriaceae was detected in cevapcici with Oregano Plus compared with the other two producs. Generally, it can be concluded that the addition of the oregano and savory mixture results in cevapcici that are microbiologically safe and have extended shelf life
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INFLUENCE AND ROLE OF FAT ON THE SENSORY CHARACTERISTICS OF MEAT PRODUCTS
(2024)
Beličovska Daniela
;
Silovska Nikolova Aleksandra
;
Petar Petrov
Fat plays a major role in the development of the sensory characteristics of meat and meat products. They affect the change of appearance, smell, aroma, texture, and especially the overall impression of meat products. Aroma is a joint impression of taste and smell that is felt during chewing. The specific aroma of some types of meat depends on the fat composition. Oxidation of pork and beef fat are important factors in creating the right smell and taste in these types of meat. In contrast, sheep fat creates a specific, strongly expressed aroma. The aroma of the product depends on the amount and type of fat (intermuscular, intramuscular, structural and adipose). Fat also affects the texture of meat products. Texture means: softness, juiciness, friability, fine bite sensation, toughness and elasticity, and it is a set of properties that can be evaluated sensory or instrumentally. Fats are important for the rheological and structural characteristics of meat products and for the formation of a stable emulsion. When shaping the texture of meat products, apart from the type and amount of added fat, the interaction of fat with other ingredients is of great importance. Reducing the fat content below 15% contributes to the reduction of textural characteristics in the final meat product. The appearance and color of meat products are very important because they attract consumers the most and give the first visual impression of their quality. The attractiveness of the color depends on the muscle pigment − myoglobin, and its compounds. The fat content of meat affects its color. Marbled meat has a lighter color. A big reason for the reduction of typicality and color intensity of meat products is the replacement of animal fats with vegetable oils.
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MEAT PRODUCTION IN THE R. N. MACEDONIA IN COMPARISON WITH OTHER FORMER YUGOSLAV COUNTRIES
(University Ss. Cyril and Methodius in Skopje, 2024)
Silovska Nikolova Aleksandra
;
Belichovska Daniela
;
Pejkovski Zlatko
Over the past sixty-one years, global meat production has increased fivefold, rising from 70.57 million tons in 1961 to 355.54 million tons in 2022. Europe was the leading meat producer until the 1990 s, after which Asia took the lead over the past thirty years. In North Macedonia, the average meat production from 2007 to 2022 was 22,998.44 tons of which pork meat accounts for 48.52%, beef meat 22.91%, lamb meat 19.46% and chicken meat 9.12 %. Among the former Yugoslav countries from 2007 to 2022, the Republic of Serbia was the largest meat producer, averaging 493,604 tons, followed by the Republic of Croatia with 216,516.5 tons, the Republic of Slovenia with 136,646.6 tons, the Federation of Bosnia and Herzegovina with 79,325.86 tons, the Republic of North Macedonia with 22,998.44 tons, and the Republic of Montenegro with 9,940.07 tons. Тhe Republic of North Macedonia and the Federation of Bosnia and Herzegovina in the period 2007–2022 are countries from the former Yugoslavia that have by far the lowest consumption of meat per capita. To ensure sustainable livestock production, it is necessary for countries to include a variety of measures and interventions in their strategic plans.
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DETECTED MICROBIOLOGICAL ISOLATES IN MEAT AND MEAT PRODUCTS WHEN TAKING SAMPLES FOR ANALYSIS BY FOOD OPERATORS AND OFFICIAL VETERINARIANS IN THE REPUBLIC OF NORTH MACEDONIA FOR THE PERIODFROM 2016 TO 2020
(University Ss. Cyril and Methodius in Skopje, 2024)
Silovska Nikolova Aleksandra
;
Trajchev Metodija
;
Pejkovski Zlatko
Meat and meat processing industry make great efforts on a daily basis to improve technological processes and hygienic conditions. Competent institutions take appropriate measures to prevent placing of unsafe product on the market. However, we witness a daily global increase in the number of people suffering from foodborne diseases. For the period 2016-2020, the Food and Veterinary Agency of the Republic of North Macedonia received a total of 686 reports from laboratories about the detected presence of an isolate (positive finding) from samples taken by official veterinarians, food operators, and consumers. Isolates (positive findings) in meat and meat products were detected in 288 or 41.98% of the total analyzed samples. Campylobacter spp., Listeria monocytogenes, Escherichia coli and Salmonella spp. are the most frequent potential pathogens. For the five-year analyzed period, the presence of an isolate of Salmonella spp. was determined in 164 samples of meat and meat products. The bacterium Essherichia coli is the second most frequently detected bacterium in meat and meat product samples, after Salmonella spp., with a total of 48 samples with a positive finding for the analyzed period. The bacterium Listeria monocytogenes was detected in 39 samples of meat and meat products. An isolate of Campylobacter spp. was determined in a total of 28 samples of meat and meat products. By the Food and Veterinary Agency according to the annual food safety monitoring program were aimed at preventing the development of foodborne diseases
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MOST FREQUENTLY DETERMINED CARRIAGES OF INFECTIOUS AGENTS DURING HEALTH - HYGIENE EXAMINATION OF PERSONS EMPLOYED IN FOOD PRODUCTION AND TRADE
(University Ss. Cyril and Methodius in Skopje, 2024)
Silovska Nikolova Aleksandra
;
Trajchev Metodija
;
Pejkovski Zlatko
Food safety is one of the key factors for consumer health. Therefore, a lot of attention has been paid in the last few decades to the identification of biological hazards in food. They represent a very serious danger to the health and safety of consumers.The health status of food handlers is a very significant factor for food safety. For those reasons, it is necessary that they regularly perform the prescribed health-hygiene examinations in order to prevent the secondary contamination of food, thereby preventing the development of food-borne diseases. During the research period 2011-2020, it was established that 11,347 people did not have a health-hygiene examination during the inspections carried out by the Food and Veterinary Agency in the Republic of North Macedonia.The largest number of persons who did not perform a health-hygiene examination was observed in 2012, i.e. 2276 persons, compared to 2016, when the lowest number of persons (596) who did not perform a health-hygiene examination was ascertained. For the analyzed period, the competent authority removed from work a total of 3170 food handlers due to carriages of infectious agents. In 2012, the largest number of removed persons was recorded (808), compared to 2018 when only 80 persons were removed due to carriage. Regular health-hygiene examinations for employees who are in contact with food allows timely detection of asymptomatic carriers of bacteria and parasites, which will reduce and prevent the development of food-borne diseases
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COMPOSITION AND QUALITY OF FOOD FATS
(Knowledge International Journal, 2021-06-15)
Belichovska Daniela
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Silovska Nikolova Aleksandra
;
Belichovksa Katerina
Fats are biologically important organic substances present in all living organisms. Fats used by humans in everyday nutrition are of plant and animal origin. Vegetable oils do not contain cholesterol, have a more favorable fatty acid composition, contain mostly unsaturated fatty acids, primarily an essential, they have a more favorable ratio between n 3 and n 6 fatty acids, more favorable ratio between polyunsaturated and saturated fatty acids, lower atherogenic index and greater presence of antioxidants. These oils are rich source of tocopherols, which act as natural antioxidants and therefore are more sustainable than animal fats. Over the past few decades animal fats from the diet are increasingly abandoned and replaced with vegetable oils. Today, vegetable oils play a major role in a daily human nutrition. From a nutritional and health aspect point of view, the use of vegetable oils is more beneficial in contrast to animal fats

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