Faculty of Agricultural Sciences and Food
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Item type:Publication, 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) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, СУВА СВИНСКА ПЕЧЕНИЦА ПРОИЗВЕДЕНА ВО ИНДУСТРИСКИ УСЛОВИ СО И БЕЗ НИТРИТНА СОЛ(2024-02-23)Aleksandra Silovska NikolovaThe study explored potential methods for producing dry-cured pork loin in an industrial setting, comparing variants produced with and without nitrite curing salt. Conducted at the meat processing company "Rimes MS Group DOO". the research used their standard production process as a reference. Five batches of dry-cured pork loin were created through three iterations: Group I: Negative control, using table salt and dextrose; Group II: Positive control, incorporating nitrite curing salt and dextrose; Group III: Nitrite curing salt, dextrose, and BactoFlavor Rosa starter culture; Group IV: Table salt, Swiss chard powder from first manufacturer, dextrose, and BactoFlavor Rosa; and Group V: Table salt, Swiss chard powder from second manufacturer, dextrose, and BactoFlavor Rosa. The study investigated the impact of Swiss chard powder as a natural nitrite source, on various aspects, including physico-chemical properties, chemical composition, color and texture characteristics, sensory properties, and microbiological features of dry-cured pork loin. The analysis was conducted at specific intervals: day 0 (12 hours after salting), day 7, 14, and 21 (post-salting), day 0 (after smoking and initiation of the ripening process), day 7, 14, and 18 (ripening and end of production), midpoint of shelf life (90 days after production), and end of shelf life (180 days after production). It was found that dry-cured pork loin produced in groups IV and V, which utilized Swiss chard powder along with starter cultures, had significantly (p ≤ 0.05) lower levels of residual nitrites and nitrates compared to those with added nitrite salt. Low TBA number indicated that fat oxidation is almost completely prevented in all groups of dry-cured pork loin until the expiration dates. None of the five groups showed the presence of histamine until the expiry date. Instrumental analysis of surface and cross-section color revealed that dry-cured pork loin from group III, where starter culture was added, exhibited superior color development and stability (p ≤ 0.05) compared to the positive control group II (produced with nitrite salt). Dry-cured pork loin from groups IV and V, produced with Swiss chard powder, demonstrated color development and stability similar to the positive control group II. Group III, with added starter cultures, also received significantly (p ≤ 0.05) better sensory evaluations than the positive control group II. Both dry-cured pork loin groups using Swiss chard powder (IV and V) exhibited acceptable sensory characteristics, outperforming the positive control group II in terms of typicality and color intensity of fresh cross-section, texture profile, and aroma profile. Overall, the use of Swiss chard powder in industrial production of dry-cured pork loin eliminates the need for harmful nitrite curing salt, enhancing both the safety and quality of the product. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, INFLUENCE OF INTERNAL AND EXTERNAL FACTORS ON THE INTRODUCTION OF E-BUSINESS AND E-MARKETING IN AGRIBUSINESS(Faculty of Agricultural Sciences and Food - Skopje, 2023-07-05)Sanja StojoskaThe advent of the digital technology, and economic globalization has caused significant changes in the way companies operate, necessitating adjustments to their business and marketing strategies. This study aims to identify and analyze specific internal and external factors that influence the implementation of e-business and e-marketing in small and medium-sized enterprises (SMEs) operating in the agribusiness sector of the Republic of North Macedonia (RSM). The research involved the participation of 76 SMEs, and the findings suggest that innovative marketing solutions and e-marketing activities are not universally embraced by all SMEs, and are instead influenced by various factors, including the nature of the sector, the management's attitude towards e-marketing, and the availability of resources. Although social media marketing is increasingly being employed by SMEs in the agribusiness sector, they often lack systems for tracking and measuring their marketing activities. The role of management in shaping the perception and importance of marketing is a crucial factor, and customer focus is also a significant factor that influences marketing activities. The Covid-19 pandemic has compelled businesses, particularly small and medium-sized enterprises, to adapt to digitalization and evolving consumer needs. The case study of Agro Junikom, a medium-sized enterprise operating in the agribusiness sector in RSM, compared the company's perception and approach to e-business and e-marketing before and after the onset of the pandemic. The comparative analysis of two surveys conducted in 2018 and 2022 showed a significant development in marketing in the digital environment, highlighting the importance of implementing e-marketing to improve company performance when external factors significantly affect business operations. The study's implications are helpful for companies seeking to transition from traditional to digital business models. The findings underscore the need for investing in human, financial, and technological resources to gain support from management and professional teams. The study contributes to the academic literature on e-marketing implementation, providing practical insights for businesses. Successful implementation of e-marketing requires attention to both internal and external factors, ultimately leading to improved company performance. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, CHANGES IN EGG QUALITY DURING STORAGE(Institute of Knowledge Management - Skopje, 2020)Daniela Belichovska, Katerina BelichovskaDuring cooling and storage, internal and external, i.e. physical, biochemical and microbiological changes occur in eggs that lead to a decrease in their quality, and in case of improper storage to spoilage. The intensity of the changes depends on the cooling and storage regime of eggs. If the eggs are kept at higher temperatures and lower relative humidity, those changes take place quickly. The basic physical function is drying of the egg content, i.e. weight loss of the eggs. The height of the egg white, Haugh units, pH of the egg white and yolk, specific gravity and air bubble size are the most important parameters and they are greatly influenced by the storage time and temperature. This study offers a brief overview of the egg changes over several weeks of storage, as well as the storage of cooled eggs over several months.