DOCSLIB.ORG

Scientific Journal

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Scientific Journal ISSN 2466-2852 SCIENTIFIC JOURNAL meat technology 59 1 2018 Vol. No. Belgrade FOUNDER AND PUBLISHER INSTITUTE OF MEAT HYGIENE AND TECHNOLOGY “Meat Technology” is the scientific journal that publishes results of basic and applied research in the field of biotechnical sciences i.e. the following subcategories: veterinary sciences, food engineering and biotechnology. Journal “Meat Technology” is abstracted in FSTA (Food Science and Technology Abstract). Full text is available in CABI Database, EBSCO publishing, AGRIS Database and www.inmes.rs. “Meat Technology” is an open access journal. All articles can be downloaded free and used in accordance with the Creative Commons Attribution 4.0 International (CC BY 4.0). Editorial board of Scientific Journal “Meat Technology” Lazo Pendovski Milorad Mirilovic Ss Cyrilo and Methodius University in Skopje, Faculty of University in Belgrade, Faculty of Veterinary Medicine, Department Veterinary Medicine, Skopje, Republic of Macedonia of Economics and Statistics, Republic of Serbia Iva Steinhauserova Milica Petrovic Faculty of Veterinary Hygiene and Ecology, Departman of Meat University in Belgrade, Faculty of Agriculture, Department of Breeding Hygiene and Technology, Brno, Czech Republic and Cultivated Domestic Animals, Belgrade, Republic of Serbia Galia Zamaratskia Mirjana Dimitrijevic Swedish University of Agricultural Science, Department of Food University in Belgrade, Faculty of Veterinary Medicine, Science, Uppsala, Sweden Department of Hygiene and Technology of Animal Origin, Belgrade, Republic of Serbia Lea Demsar Faculty of Biotechnology, Department of Meat Technology and Dragan Vasilev Food Risk, Ljubljana, Republic of Slovenia University in Belgrade, Faculty of Veterinary Medicine, Belgrade, Republic of Serbia Antonia Ricci Nedjeljko Karabasil National Laboratory for Salmonella, Department for Food Safety, Risk Faculty of Veterinary Medicine, Department of Hygiene and Analisys/OIE Referential Laboratory for Salmonella, Padua, Italy Technology of Food Animal Origin, Belgrade, Republic of Serbia Tomaz Polak Radmila Markovic Faculty of Biotechnology, Department of Meat Technology and University in Belgrade, Faculty of Veterinary Medicine, Department Food Risk, Ljubljana, Republic of Slovenia of Nutrition and Botany, Belgrade, Republic of Serbia Irina Tchernukha Vladislav Zekic The Gorbatov All-Russian Meat Research Institute, Moscow, Russia University in Novi Sad, Faculty of Agriculture, Department of Tomas Alter Agricultural Economics and Rural Sociology, Novi Sad, Republic of Serbia Faculty of Veterinary Medicine, Institute of Meat Hygiene and Technology, Institute of Food and Milk Hygiene, Berlin, Germany Igor Tomasevic University in Belgrade, Faculty of Agriculture, Department for Sabine Leroy Technology of Animal Products, Belgrade, Republic of Serbia Nacional Institute for Agricultural Research, Research Center Klermon-Feran, France Vladimir Tomovic University in Novi Sad, Faculty of Technology, Department of Ana Lucic Vrdoljak Technology, Department of Enginneering of Canned Food, Novi Institute for Medical Research and Occupation Health, Zagreb, Sad, Republic of Serbia Republic of Croatia Vesna Djordjevic Muhamed Smajlovic Institute of Meat Hygiene and Technology, Belgrade, Republic of University in Sarajevo, Faculty of Veterinary Medicine, Sarajevo, Serbia Bosnia and Herzegovina Dragan Milicevic Zeljko Sladojevic Institute of Meat Hygiene and Technology, Belgrade, Republic of Veterinary Institute “Dr Vaso Butozan”, Banja Luka, Serbia Republic of Srpska Nenad Parunovic Nihad Fejzic Institute of Meat Hygiene and Technology, Belgrade, Republic of University in Sarajevo, Faculty of Veterinary Medicine, Sarajevo, Serbia Bosnia and Herzegovina Ivan Nastasijevic Dejan Jankulovski Institute of Meat Hygiene and Technology, Belgrade, Republic of S.s Cyril and methodius University in Skopje – Faculty of Serbia Vtereinary Medicine, Macedonia Branko Velebit Sanin Tankovic Institute of Meat Hygiene and Technology, Belgrade, Republic of Veterinary Office of Bosnia nad Herzegovina, Bosnia and Serbia Herzegovina Brankica Lakicevic Andrej Kirbis Institute of Meat Hygiene and Technology, Belgrade, Republic of University in Ljubljana, Faculty of Veterinary Medicine, Ljubljana, Serbia Republic of Slovenia Zoran Petrovic Nenad Katanic Institute of Meat Hygiene and Technology, Belgrade, Republic of Serbia Ministry of Agriculture, Forestry and Water Managament, Republic of Serbia Jasna Djinovic-Stojanovic Institute of Meat Hygiene and Technology, Belgrade, Republic of Vlado Teodorovic Serbia University in Belgrade, Faculty of Veterinary Medicine, Department of Hygiene and Technology of Animal Origin, Belgrade, Republic Milos Petrovic of Serbia Veterinary Specialist Institute – Nis, Republic of Serbia Honorable editors of scientific journal Meat Technology Milan Z. Baltic, University in Belgrade, Faculty of Veterinary Medicine, Department of Hygiene and Technology of Food Animal Origin, Belgrade, Republic of Serbia Aurelija Spiric, Institute of Meat Hygiene and Technology, Belgrade, Republic of Serbia Subeditors Vesna Z. Djordjevic, [email protected] Institute of meat hygiene and technology Nenad Parunovic, [email protected] Institute of meat hygiene and technology Ivan Nastasijevic, [email protected] Institute of meat hygiene and technology Branko Velebit, [email protected] Institute of meat hygiene and technology Brankica Lakicevic, [email protected] Institute of meat hygiene and technology Zoran Petrovic, [email protected] Institute of meat hygiene and technology Dragan Milicevic, [email protected] Institute of meat hygiene and technology Radivoj Petronijevic, [email protected] Institute of meat hygiene and technology Srdjan Stefanovic, [email protected] Institute of meat hygiene and technology GIEN SSN 2466-2852 HY E A AT N E D M T F E C O H E N T O U L T I O T G S Y N I meat technology B e 55 lgrade 19 scientific journal Meat Technology Vol. 59 No. 1 P. 1–74 Belgrade 2018 FOUNDER AND PUBLISHER Institute of Meat Hygiene and Technology CONTENT 11000 Belgrade, Kacanskog 13 P.O. Box 33-49 Phone 381 11 2650-655 ▪ A hygiene report regarding slaughter process of pig and cattle carcasses for Fax 381 11 2651-825 2017 in Serbia e-mail: [email protected] www.inmes.rs Lazar Milojevic, Brankica Lakicevic, Vesna Jankovic, Radmila Mitrovic, Aleksandra Nikolic, Milijana Babic, Branko Velebit .............................................. 1 DIRECTOR ▪ Evaluation of pig welfare in lairage and process hygiene in a single abattoir Vesna Z. Djordjevic, PhD Ivan Nastasijevic, Brankica Lakicevic, Mladen Raseta, Vesna Djordjevic, Vesna Jankovic, Boris Mrdovic, Ivana Brankovic‑Lazic ......................................... 8 EDITOR IN CHIEF ▪ Analysis of beef meat quality in a slaughterhouse in Raska district Vesna Z. Djordjevic, PhD Milos Z. Petrovic, Radojica Djokovic, Dragan Vasilev, Vesna Djordjevic, Mirjana Dimitrijevic, Silvana Stajkovic, Nedjeljko Karabasil ............................... 23 PROOFREADER FOR ▪ Evaluation of the diet supplementation strategy on the flesh quality and ENGLISH LANGUAGE fatty acid profiles in common carp (Cyprinus carpio L) Sheryl Avery, PhD Dejana Trbovic, Vesna Djordjevic, Aurelija Spiric, Radivoj Petronijevic, Vlado Teodorovic, Nenad Parunovic, Zoran Markovic .......................................... 28 TEHNICAL EDITION Danijela Sarcevic, PhD ▪ The safety and quality of sous vide food Slavisa Sobot Natasa Kilibarda, Ivana Brdar, Branislav Baltic, Vladan Markovic, Hava Mahmutovic, Nedjeljko Karabasil, Svetlana Stanisic ................................... 38 ▪ Characterisation of Bosnia and Herzegovina honeys according to their physico-chemical properties during 2016−2017 Jelena Ciric, Drago Sando, Danka Spiric, Jelena Janjic, Marija Boskovic, Milica Glisic, Milan Z. Baltic ................................................................................. 46 ▪ Meat in traditional Serbian cuisine Milan Z. Baltic, Janjic Jelena, Milka Popovic, Tatjana Baltic, Based on the opinion issued by Ministry Marija Boskovic, Marija Starcevic, Danijela Sarcevic ........................................... 54 of Education, Science and Technological Development of the Republic of Serbia ▪ Being a vegetarian: health benefits and hazards (No. 413-00-00416/2000-01), this publication Svetlana Stanisic, Vladan Markovic, Sarcevic Danijela, Milan Z. Baltic, is of special interest for the science. Marija Boskovic, Milka Popovic, Natasa Kilibarda ............................................... 63 Subscription Annual subscription rate for aboard is: Guidelines for Authors ....................................................................................... 71 100 EUR. Orders should be sent to Institute for Meat Hygiene and Technology, P.O. Box 33-49, Kacanskog 13, 11000 Belgrade, R. Serbia. Annual subscription rate for Republic of Serbia is 5000.00 RSD. Payments can be made to an account of Institute no 205-7803-56 at Commercial Bank with a note subscription to the journal. www.journalmeattechnology.com Computer processing and printing PUBLICATION OF THIS JOURNAL IS FINNANCIALLY SUPPORTED BY: „Naučna KMD“, Beograd Ministry of Education, Science and Technological Development www.naucnakmd.com of the Republic of Serbia Circulation 150 copies UDK: 637.5ʼ64(497.11)"2017" meat technology ID: 265895180 Founder and publisher: Institute of Meat Hygiene and Technology, Belgrade https://doi.org/10.18485/meattech.2018.59.1.1 Original
Load more

Recommended publications
  • MT 59-01 Danijela Sarcevic.Indd
    UDK: 613.281(497.11)(091) ; 641.56(497.11)(091) meat technology ID: 265894924 Founder and publisher: Institute of Meat Hygiene and Technology, Belgrade https://doi.org/10.18485/meattech.2018.59.1.7 Review paper Meat in traditional Serbian cuisine Milan Z. Baltic1, Janjic Jelena1, Milka Popovic2, Tatjana Baltic3, Marija Boskovic1, Marija Starcevic4, Danijela Sarcevic3* A b s t r a c t: The use of meat in traditional Serbian cuisine can be divided into three periods. The fi rst period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19th century. The second period, the 19th and the fi rst half of the 20th centuries, can be marked as special due to signifi cant changes that impacted traditional Serbian cuisine, compared to the fi rst period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fi elds, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe’s gastronomic herit- age. Preservation of traditional cuisine in Serbia has special signifi cance for tourism development. Keywords: tradition, nutrition, history, heritage. Introduction and preparation is not complex.
    [Show full text]
  • Large Plates Seafood Slow-Cooked Food Vegetables Meat&Poultry
    *parties of 10 and up must include large plates $45 *must be enjoyed by entire table UNLIMITED SMALL PLATES PER PERSON Mezze FOR / FOR Soups Meat&Poultry comes with aged cheese, VEAL pork cracklings, ajvar, teleća krem čorba ALL OUR MEATS ARE PREPARED pickled vegetables root vegetables / creme fraiche ON A CHARCOAL GRILL BEEF PROSCIUTTO goveđa pršuta TOMATO STEAK TARTARE* paradajz supa homemade basil pesto tartar biftek pork cracklings / onion LAMB PROSCIUTTO capers / house pickled vegetable jagnjeća pršuta BALKAN KEBAB SPICY SALAMI ćevapi house ground beef & veal kulen Flatbread onion / paprika AMBAR SLIDER* OVENBAKED pljeskavica house ground beef & veal Kajmak bar urnebes / lettuce / tomato LAMB SKIM MILK SPREAD dill bechamel WILD BOAR PATTY ZLATIBOR eggplant aioli / fresno pepper gurmanska bacon stari kajmak / aged 3-6 months WHITE smoked gouda / pickles / pesto ŠUMADIJA aged cheese / mozzarella CHICKEN KEBAB mladi kajmak / unaged fresh herb / true oil / olive oil pileći ražnjić kajmak sauce / pickles SMOKED SALMON GRILLED VEGGIE capers / dill / onion / lemon homemade pesto ALMOND CRUSTED CHICKEN kalamata olives / seasonal vegetables manastirac walnut / green apple MUSHROOM chive / wasabi mayo porcini / walnut LAMB MEDALLIONS HERB jagnjeći ražnjić house ground lamb basil / teragon / dill / garlic Vegetables dill yogurt / pomegranates CHEF’S KAJMAK SELECTION PORK BELLY šumadija / mushroom / herb GRILLED ASPARAGUS* špargle thyme veloute svinjski pauflek roasted squash / quail egg Ambar BBQ sauce / housemade pickles GRILLED PORK NECK
    [Show full text]
  • The Digital Cookbook for Empowerment in Youth Participation
    1 The digital cookbook for empowerment in youth participation funded by main organiser partners Organizacija kreativnog ” okupljanja” - OKO OUGHT FOOD FOR TH THIS PROJECT HAS BEEN FUNDED BY THE EUROPEAN COMMISSION’S YOUTH IN ACTION PROGRAMME. The content of the publication is the sole responsibility of the publisher and the European Commission is not liable for any use that may be made of the information. This publication reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein. Hi! We are the young people that have a story to be told and we would like to share it with you: Food for youth! 4 20 participants coming from Czech republic, Poland, Portugal, Russia and Serbia, together with their leaders gathered at a youth exchange Food as a Tool for Youth Participation in Hradec Králové, Czech Republic. From June 10th to 20th 2014, they have met to explore and discuss food through its intercultural context. y O u th p ar t i c i pa ti o n Pot of Nations is a digital cookbook that aims to support the empowerment in youth participation by encouraging young people with positive experiences and stimulating creative thinking of young people in order to develop innovative ways of promoting youth participation. It consists of the recipes for good practices in youth participation, through actual food recipes, targeting young people in their local contexts, the practices discussed and applied on the youth exchange itself. 15 33 TABLE OF CONTENTS Chapter II Chapter III Once upon a time We made 7 Introduction This chapter presents the roadmap The stories aiming to inspire of the national recipes that were put young people to look 8 in action during the exchange.
    [Show full text]
  • Dinner Menu 59
    BALKAN EXPERIENCE (unlimited plates & drinks) *must be enjoyed by entire table 59 Our dishes contain the nest quality raw ingridients purchased from local organic farms. Our supply partners raise animals on vegetarian diets without antibiotics. 00.00 MEAT MEZZE3 for 18$ FLATBREADS MEAT & POULTRY GOVEĐA PRŠUTA..... WHITE - pizza sa sirom..... TARTARE STEAK - tartar biftek..... beef prosciutto kajmak / cured aged cow’s chesse pork “cracklins” / sundried tomato butter DIMLJENI SVINJSKI VRAT..... pickled vegetables / onion / capers smoked pork neck PORK - pizza sa prasetinom..... TUNA TARTARE - tartar od tune.... 13 PEČENICA..... slow cooked pork / pickled onion/ cheese black butter/ pear salsa/ roasted almonds pork file KARLOVAČKA..... MUSHROOM - pizza sa pečurkama... CHICKEN..... beef / pork salami shiitake, crimini, button walnut / green apple / chive / wasabi mayo oyster mushrooms / arugula / cheese JAGNJEĆA KOBASICA..... BACON & PEANUT lamb salami PORK TENDERLOIN - svinjski file..... KULEN..... miso-mustard tarragon / mashed potato spicy salami SOUP & SALAD CHICKEN KEBAB - pileći kebab..... VEAL SOUP - teleća krem čorba..... kajmak sauce / pickled onion comes with root vegetables / creme fresh KAJMAK BAR bread BALKAN KEBAB - ćevapi..... - čorba od tikvica.. house grounded beef and veal / ŠUMADIJA KAJMAK..... ZUCCHINI SOUP scallions / paprika not aged milk skim spread potato / sundried tomato LAMB SKEWER - jagnjeci raznjic ....9 ZLATIBOR..... BALKAN SALAD - šopska salata..... aged 3-6 month tomato / pepper / cucumber / onion house ground lamb / herb sour cream/ rose syrup SMOKED SALMON..... aged cow cheese capers / dill / onion / lemon AMBAR BURGER - pljeskavica..... 8 SQUASH SALAD - zelena salata..... MUSHROOM ..... mixed greens/panko-crusted mozzarella beef&veal / boston lettuce / porcini / walnut crispy bacon / pomegranate dressing smoked mayo / tomato SPICY CRAB..... STUFFED SOUR CABBAGE - sarma..... RED QUINOA SALAD ....
    [Show full text]
  • Cold Appetizers Hot Appetizers Soups Fish
    COLD APPETIZERS Hake fillet ............................................... 560 (Oslic, fileti) Smoked ham from Njegush ................ 790 (Njeguški pršut) Fried squids ........................................... 760 (Lignje, przene) Serbian-style baked beans ..................... 230 (Prebranac bez kobasice) Grilled squids ............................................ 760 (Lignje, grilovane) Cheese (portion) ....................................... 180 Sir (porcija) Sea bass, gilt poll (1 kg) ...................... 2300 (Brancin, orada, 1 kg) Cream ......................................................... 240 (Kajmak) Grouper (1 kg) .......................................... 2300 (Škarpina, 1 kg) Pancakes with ham and cheese ........... 210 (Slane palacinke) Mackerel (1 kg) ...................................... 2300 (Škarpina, 1 kg) Pihtije (pork in aspic) ............................. 240 Fried sprats (portion) ............................. 190 (Girice, porcija) HOT APPETIZERS Grilled champignons ............................. 340 DISHES TO ORDER (Pecurke na zaru) Medallions with champignons ........... 680 Breaded peppers stuffed with cheese .. 240 (Medaljoni sa pecurkama) (Pohovane paprike punjene sirom) Chicken with peanuts .............................. 670 Breaded cheese ....................................... 380 (Piletina sa kikirikijem) (Pohovani kackavalj) Chicken with curry .............................. 670 (Piletina sa karijem) SOUPS Chicken with sesame seeds ..................... 670 (Piletina sa susamom) Fresh-water fishermen
    [Show full text]
  • Allied Cookery, British, French, Italian, Belgian, Russian
    \ L™, L,™ i l™.-« L_«y V-*' V^^y Vw*"' i x L—.» j\ T BRITISH .... BELGIAN FRENCH ITALIAN RUSSIAN Arranged by grace clergue h/ rrison AMO GERTRUDE CLERGUE A. R. MANN LIBRARY ALBERT R. MANN LIBRARY New York State Colleges OF Agriculture and Home Economics AT Cornell University Cornell University Library TX 725.H35 Allied cookery, British, French, Italian 3 1924 003 580 838 The original of tliis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003580838 Allied French Italian Cookery «£^„ Arranged by Grace Glergue Harrison and Gertrude Glergue TO AID THE WAR SUFFERERS IN THE DEVASTATED DISTRICTS OF FRANCE Introduction by Hon. Raoul Dandurand Commandeur de la LIgion d'Honneur Prefaced by Stephen Leacock and Ella Wheeler Wilcox G. P. Putnam's Sons New York and London Zbe "Rnlcherbocftet press 1916. m^\k). COPVSIGHT, I916 BY GRACE CLERGUE HARRISON OBe IRnfcftetBocfiet: ptees, •new ffiotft THE PURPOSE of this little book is to procure funds in aid of the farmers in that part of France which was devas- tated by the invasion of the German armies and subsequently regained by the French. This region, in part, one of the most fertile in France, and which sustained hundreds of thousands of inhabitants engaged in agricultural pursuits, has been left desolate, with all buildings destroyed and all farming implements, cattle, and farm pro- ducts taken off by the invaders for military uses. Its old men, women, and children, who survived the slaughter of invasion, are now undertaking the labour of restoring their farms.
    [Show full text]
  • Download Dinner Menu Type
    STARTERS - PREDJELA FROM OUR GRILL - ROSTILJ Charcuterie Board - Meze . .$25 Chievapi . $15 Daily selection of our smoked meats Skinless beef sausages, kajmak, onions Burger - Pljeskavica . $15 Cherry Peppers - Paprike sa fetom . $10 Beef patty, kajmak, onions Feta cheese, herb salad, burnt scallion oil 016 Burger - Gurmanska pljeskavica . .$18 Feta Fondue - Umak sa Fetom.. $10 Beef patty, bacon, gouda cheese, LTO, house bun Ajvar, Pindjur, grilled bread Calf Liver - Džigerica u skrami . .$16 Caul fat, charred cipollini onions, feta spread, garlic vinaigrette Grilled Meatballs - Leskovački uštipak . $18 SOUPS - SUPE Cheese, house smoked bacon, kajmak, onions Chicken Noodle - Pileća . $7 Smoked Sausage - Kobasica . $16 Veal - Teleća . .$7 Sauerkraut, mustard - Podvarak sa Slaninom Beans - Pasulj . $7 Pork Tenderloin - Punjena vešalica . .$20 Caul fat, roasted mushrooms, gouda, pork jus Pork Chop - Dimljena Krmenadla . $20 Cole slaw, roasted potatoes, brown butter BUREK Please allow 35 minutes to prepare. Sample Platter - Mešano meso . .$36 Chievapi, pork sausages, grilled meatballs, marinated Choose from: Cheese, Spinach & Cheese, chicken thighs, pork chop Ground beef . .$12 SALADS AND SIDES - SALATE I PRILOZI Shopska . .$8 Tomatoes, cucumbers, onions, feta, herb vinaigrette Roasted Peppers - Belolučene paprike . $7 SERBIAN DISHES - TRADICIONALNA JELA Sweet or spicy with garlic vinaigrette Roasted Chicken - Pečena piletina . .$19 House Salad - Zelena salata . $9 Slagel farm half chicken, roasted veggies, Gem lettuce, radishes, cucumbers, hard boiled herb butter egg, fried onions, yogurt dill dressing Braised Veal - Teletina ispod sača . .$20 Beet Salad - Salata od cvekle . $11 Yukon potatoes, glazed carrots Roasted beets, whipped feta, pickled red onions, arugula, candied walnuts Pork Stew - Leskovačka mućkalica . .$16 Braised pork, tomato ragout, feta, Cabbage Salad - Kupus salata .
    [Show full text]
  • Fun for the Mouth/Welcome Bite
    Fun for the mouth/Welcome bite * Pate - pork fat (pork fat with roasted onion, bread and red peppers) * Bruschetta (bread, cherry tomato, brined cheese) * Pate - greaves (greaves pate with spring onion, bread) 50 din Breakfast * Cicvara 250 din (traditional corn flour preparation,butterfat cream,cheese, roast bacon) * French toast by Dvor 250 din (French toast with sour cream, ham and cheese) * Gibanica 240 din (homemade dish, pita, with cheese and spinach, sour milk) * Eggs with ... 250 din egg specialties, omlette, fried eggs, scrembled eggs with various side dishes * Breakfast by Dvor 320 din (two fried eggs, homemade sausage, homemade cheese, champignon, cherry tomato and rucola) * Croque Madame 410 din (Tramenzino bread, sour creme, pečenica-Parma ham, parmesan, mushroom, bechamel sauce, egg) * Cold appetizer * The Plain on Smoke dried pork neck 100 gr 270 din pečenica - dried pork rib eye steak meat100 gr 310 din smoked bacon 100gr 260 din kulen - homade sausage 100gr 290 din Prosciutto - Parma ham 100gr 320 din * Cheese cow cheese in olive oil 100gr 125 din semi-soft cow cheese 100gr 125 din kajmak - butterfat cream 100gr 190 din parmesan 100gr 360 din smoked cheese 100gr 270 din mix cheese 150gr 240 din * Salad Meals Crispy Chicken Salad 630 din (chicken breast, lettuce, corn flakes, sauce tartar, tomato, paprika) * Salad à la Chef 730 din (chicken steak, rucola, feta cheese, iceberg, lettuce, sweet corn, mushrooms, nuts, cherry tomato, red onion) * Beefsteak Salad 710 din (mix of lettuce, fast fried beef steak, toast, cherry
    [Show full text]
  • ЈЕЛА ИЗ ЦРЕПУЉЕ Издавач: Општинска Управа Општине Ражањ Превод Текста: Oxford Centar, Параћин
    ЈЕЛА ИЗ ЦРЕПУЉЕ Издавач: Општинска управа општине Ражањ Превод текста: Oxford centar, Параћин Дизајн и прелом: Колор Фото Студио Мића, Алексинац (Милена Миладиновић) Штампа: Sito print, Алексинац Година издања: мај 2021. год. Тираж: 300 комада ПОДРШКА: Пројекат „Јаке жене” спроводи се у оквиру „Програма локалних иницијатива за социјално укључивање и смањење сиромаштва – Подршка развоју иновативних модела за социјално укључивање – ЛИП 2” којим координира Тим за социјално укључивање и смањење сиромаштва Владе Републике Србије уз подршку Владе Швајцарске. НАПОМЕНА: Израду ове брошуре омогућила је Влада Швајцарске. Брошура не представља званичан став Владе Републике Србије, као ни Владе Швајцарске. Искључиву одговорност за садржај и информације које се налазе у публикацији сносе аутори/ке текста. Сви појмови употребљени у брошури у мушком граматичком роду обухватају мушки и женски род лица на која се односе. САДРЖАЈ ПРВО КОРИШЋЕЊЕ ЦРЕПУЉЕ ....................................................... 1 ПРИПРЕМА ХРАНЕ У ЦРЕПУЉИ ..................................................... 3 ОДРЖАВАЊЕ ЦРЕПУЉЕ .................................................................9 ПИТА РАЗВИЈУША ........................................................................... 11 ПУЊЕНА ПОСНА СУВА ПАПРИКА У ЦРЕПУЉИ ............................13 САРМИЦЕ ОД КУПУСА У ЦРЕПУЉИ .............................................15 ЗЕЉАНИК ........................................................................................17 САРМИЦЕ У ВИНОВОМ ЛИСТУ ......................................................19
    [Show full text]
  • BORKOVAC MENI 2019 V3.Cdr
    BORKOVAC Hotel u borovima Meni / Menu Meni za paket Package Menu -ČORBE I SUPE- -ČORBE I SUPE- TELEĆA ČORBA VEAL RAGOUT BROTH RIBLJA ČORBA FISH BROTH DOMAĆA SUPA HOMEMADE SOUP -GLAVNO JELO- -MAIN DISHES- BEČKA ŠNICLA WIENER SCHNITZEL VOJVODJANSKA ŠNICLA VOJVODINA „STEAK” ĆEVAPI „ĆEVAPI” ROŠTILJ KOBASICA GRILLED SAUSAGES PLJESKAVICA HAMBURGER PILETINA SA SUMAMOM CHICKEN WITH SESAME PILEĆA BEČKA CHICKEN WIENER SCHNITZEL PILEĆI FILE NA ŽARU GRILLED CHICKEN FILLET PILEĆI FILE U SLANINI CHICKEN FILLET IN BACON PILEĆI BATAK NA ŽARU GRILLED DRUMSTICK PILEĆI MONSINJOR CHICKEN MONSIGNORE FILET SOMA CATFISH FILLET -SEZONSKA JELA - -SEASON DISHES - U OGRANIČENIM KOLIČINAMA LIMITED QUANTITY BEĆAR PAPRIKAŠ BEĆAR STEW PODVARAK SA ROŠTILJ KOBASICOM PODVARAK WITH SAUSAGE PASULJ SA BUTKICOM BEANS WITH HAM HOCK PREBRANAC SA ROŠTILJ KOBASICOM PREBRANAC WITH SAUSAGE PIZZA (SVE VRSTE PIZZA) PIZZA (ALL KINDS OF PIZZAS) -SALATE- -SALADS- KUPUS SALATA CABBAGE SALAD ZELENA SALATA LETTUCE SALAD SEZONSKA SALATA SEASON SALAD Doručak / Breakfast DORUČAK SE SLUŽI ISKLJUČIVO DO 12 ČASOVA! ENGLESKI DORUČAK 340,00 ENGLISH BREAKFAST (2 jajeta, kobasica, crveni pasulj, slanina, (2 eggs, sausage, red beans, bacon, senf, zelena salata, domaći hleb) mustard, lettuce, homemade bread) POHOVANI TOST SENDVIČ 300,00 FRIED TOAST SANDWICH (tost hleb, svinjska pečenica, kečap, (toast, pork sirloin, ketchup, majonez, sir trapist) mayonnaise, trappist cheese) OMLET SA SPANAĆEM ILI ŠUNKOM 300,00 OMELET BY REQUEST ILI SLANINOM (SPINACH, HAM, BACON) (3 jajeta, spanać, šunka ili slanina, (3 eggs, spinach, ham or bacon, feta sir, ajvar, domaća lepinja) feta cheese, ajvar, homemade buns) JAJA PO ŽELJI 260,00 EGG MEALS (omlet, kajgana ili jaje na oko (omelet, scrambled, over-easy sa domaćim hlebom) with homemade bread) OVSENE PAHULJICE SA SUŠENIM 250,00 OAT FLAKES WITH DRIED I KANDIRANIM VOĆEM AND CANDIED FRUITS (ovsene pahuljice, mleko, žuti šećer, (oat flakes, milk, yellow sugar, kombinacija sušenog i kandiranog voća) a mixture of dried and candied fruit Hladna predjela / Cold Appetizers DELIKATES ZAKUSKA 350 gr.
    [Show full text]
  • Ana Ilic, ID 0824973 the Red River: Writing and Re-Living the Traumatic
    Ana Ilic, ID 0824973 The Red River: Writing and Re-living the Traumatic Past An exegesis submitted to Auckland University of Technology in partial fulfilment of the degree of Master of Creative Writing (MCW) 2010 School of Communication Studies Supervisor: Rosser Johnson CONTENTS: ATTESTATION OF AUTHORSHIP 3 INTELLECTUAL PROPERTY RIGHTS 4 CONFIDENTIAL MATERIAL 5 ABSTRACT 6 EXEGESIS: THE RED RIVER: LIVING AND WRITING THE TRAUMATIC PAST 7 Introduction 7 Novel Synopsis 8 Growing Idea Roots: Research Methodology Behind The Red River 9 What is Trauma? 10 Writing About Trauma 10 Those Magic Wor(l)ds: Magical Tale in Writing about Trauma 12 The Past is a Foreign Country: Personal Reflections on Writing The Red River 14 Conclusion: Is Redemption Possible in Damaged Societies? 16 REFERENCES 16 2 Attestation of Authorship I hereby declare that this submission is my own work and that, to the best of my knowledge and belief, it contains no material previously published or written by another person (except where explicitly defined in the acknowledgements), nor material which to a substantial extent has been submitted for the award of any other degree or diploma of a university or other institution of higher learning. Candidate’s signature 3 Intellectual Property Rights 1. All intellectual property including copyright is retained by the candidate in the content of the candidate’s exegesis. For the removal of doubt, publication by the candidate of this or any derivative work does not change the intellectual property rights of the candidate in relation to the exegesis. 2. I confirm that my exegesis does not contain plagiarised material or material for which the copyright or other intellectual property belongs to a third party.
    [Show full text]
  • Serbian National Dishes
    CultureTalk Serbia Video Transcripts: http://langmedia.fivecolleges.edu Serbian National Dishes Serbian transcript: А: Најпознатија српска јела су углавном јела заснована на киселом купусу, паприци, печеној паприци, а то су подварак, сарма, пуњена паприка, ајвар, ћевапи, млевено месо, дакле роштиљ, ћевапи, вешалице, кобасице. Б: Е сад, како бисмо објаснили шта је кисели купус? А: Кисели купус. Кисели купус је заправо само најобичнији купус који је стајао дуже време у сланој води. То је заправо јело које постоји у Немачкој. Немци јако много једу кисели купус па верујем да се заправо он троши, само што није толико познат и коришћен као у Србији. Он је, како да кажем... Просто добио укус, зачињен, као салата рецимо, киселкаст... Б: Да, није нешто ни слатко ни слано, негде између. Доста подсећа на јела из кинеских ресторана, али је врло присутно као додатак у многим другим... Многим српским јелима. На пример, сарма. Сарма је једно српско јело које је млевено месо са неким зачинима и често пиринчем, омотано у лист... А: Да, обичним, бибер, со и... Умотано у листове киселог купуса. Једноставно, кад се месо издинста, скува пиринач, помеша, дода се мало сланинице, сланине; сланина је, да, свуда је има, умота се у листове киселог купуса тако да све изгледа као, као неке ролнице рецимо, као ролнице; и онда се наслаже у шерпу и све се то дуго, дуго, дуго, дуго, дуго, више сати, по четири-пет сати крчка. Иначе сва српска јела су... Већина српских јела се јако дуго кува; пасуљ, сарма, подварак, то се све из више фаза кува. Обично се прво кува по сат-два, онда се или крчка у рерни или се запече или..
    [Show full text]