TY  - JOUR
AU  - Baltić, Branislav
AU  - Aksentijević, Ksenija
AU  - Bogunović, Danica
AU  - Starčević, Marija
AU  - Mitrović, Radmila
AU  - Mrdović, Boris
AU  - Janjić, Jelena
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3767
AB  - In the Serbian market, fish is available from aquaculture (such as carp and trout) and from
fishing (commercial and recreational catch). In the past ten years, from 2012 to 2021, there
has been a decrease in the production of carp due to reduced farming areas, but trout production
has increased. On average, during this period, aquaculture production yielded approximately
5,491 tons of carp and 2,977 tons of trout, while the fish catch averaged around
2,979 tons. The yield per hectare in carp ponds was 800 kg, while in trout ponds, it was
20 kg per square meter. As the demand for fish exceeds the domestic supply, the market is
supplemented with imported fish.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Investigation of the volume of fish production and catch in Serbia from 2012 to 2021
VL  - 64
IS  - 2
SP  - 329
EP  - 333
DO  - 10.18485/meattech.2023.64.2.62
ER  - 

@article{
author = "Baltić, Branislav and Aksentijević, Ksenija and Bogunović, Danica and Starčević, Marija and Mitrović, Radmila and Mrdović, Boris and Janjić, Jelena",
year = "2023",
abstract = "In the Serbian market, fish is available from aquaculture (such as carp and trout) and from
fishing (commercial and recreational catch). In the past ten years, from 2012 to 2021, there
has been a decrease in the production of carp due to reduced farming areas, but trout production
has increased. On average, during this period, aquaculture production yielded approximately
5,491 tons of carp and 2,977 tons of trout, while the fish catch averaged around
2,979 tons. The yield per hectare in carp ponds was 800 kg, while in trout ponds, it was
20 kg per square meter. As the demand for fish exceeds the domestic supply, the market is
supplemented with imported fish.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Investigation of the volume of fish production and catch in Serbia from 2012 to 2021",
volume = "64",
number = "2",
pages = "329-333",
doi = "10.18485/meattech.2023.64.2.62"
}

Baltić, B., Aksentijević, K., Bogunović, D., Starčević, M., Mitrović, R., Mrdović, B.,& Janjić, J.. (2023). Investigation of the volume of fish production and catch in Serbia from 2012 to 2021. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 329-333.
https://doi.org/10.18485/meattech.2023.64.2.62

Baltić B, Aksentijević K, Bogunović D, Starčević M, Mitrović R, Mrdović B, Janjić J. Investigation of the volume of fish production and catch in Serbia from 2012 to 2021. in Meat Technology. 2023;64(2):329-333.
doi:10.18485/meattech.2023.64.2.62 .

Baltić, Branislav, Aksentijević, Ksenija, Bogunović, Danica, Starčević, Marija, Mitrović, Radmila, Mrdović, Boris, Janjić, Jelena, "Investigation of the volume of fish production and catch in Serbia from 2012 to 2021" in Meat Technology, 64, no. 2 (2023):329-333,
https://doi.org/10.18485/meattech.2023.64.2.62 . .

TY  - CONF
AU  - Baltić, Branislav M.
AU  - Janjić, Jelena
AU  - Mrdović, Boris
AU  - Branković Lazić, Ivana
AU  - Starčević, Marija
AU  - Laudanović, Milica
AU  - Đorđević, Vesna
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2872
AB  - Meat softening is used in culinary and meat processing, which is the
final part of meat technology. In this way, it is easier to digest meat
in the digestive tract of people. The softening of meat is especially
important due to the fact that the number of people over the age of 60
in the world is constantly increasing, with poor tooth status and various
oral diseases. For this population, food needs to be modified to allow
its nutritional value (macro and micronutrients) to be utilized.Meat
tendering procedures can be divided into physical and chemical. The
oldest of the chemical procedures is certainly the enzymatic softening
with endoenzymes of meat, which man met empirically while he was a
hunter. Postmortem endoenzymes play a significant role in softening
the meat, ie its maturation. Proteolytic enzymes (calpains, proteases,
cathepsins) are involved in this process, which affect the degradation
of myofibrils and cytoskeleton proteins. Calpains are cysteine proteases that destroy myofibril proteins (tropomyosin, troponin T, troponin I,
C-protein, connectin, tiptin, vinculin, and desmin).Broiler breast meat
(Cobb 500) without visible myopathies was used in this study. The meat
was deboned, vacuumed and stored at + 3 ° C for seven days. On the
first, fourth and seventh days of storage, the color (“L”, “a” and “b”
values), pH value and texture (Instron 4301) were tested and sensory
evaluation was performed (odor, taste, aftertaste, chewability, juiciness
and overall impression). The pH value of the meat increased from 5.89
on the first day to 6.17 on the seventh day. The parameters of the color
value decreased from the first to the seventh day (“L” value from 59.98
to 57.36, “a” value from 2.28 to 2.07 and “b” value from 7.40 to 6.63)
. The texture of the breast meat decreased from 47.91 N to 43.91 N.
Sensory scores increased from the first to the seventh day. Examination
of physical parameters (pH, color, texture) and sensory evaluation of
broiler breast meat revealed statistically significant differences (p<0.01)
between the obtained average values for the examined parameters.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022
T1  - Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat
SP  - 287
EP  - 288
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2872
ER  - 

@conference{
author = "Baltić, Branislav M. and Janjić, Jelena and Mrdović, Boris and Branković Lazić, Ivana and Starčević, Marija and Laudanović, Milica and Đorđević, Vesna",
year = "2022",
abstract = "Meat softening is used in culinary and meat processing, which is the
final part of meat technology. In this way, it is easier to digest meat
in the digestive tract of people. The softening of meat is especially
important due to the fact that the number of people over the age of 60
in the world is constantly increasing, with poor tooth status and various
oral diseases. For this population, food needs to be modified to allow
its nutritional value (macro and micronutrients) to be utilized.Meat
tendering procedures can be divided into physical and chemical. The
oldest of the chemical procedures is certainly the enzymatic softening
with endoenzymes of meat, which man met empirically while he was a
hunter. Postmortem endoenzymes play a significant role in softening
the meat, ie its maturation. Proteolytic enzymes (calpains, proteases,
cathepsins) are involved in this process, which affect the degradation
of myofibrils and cytoskeleton proteins. Calpains are cysteine proteases that destroy myofibril proteins (tropomyosin, troponin T, troponin I,
C-protein, connectin, tiptin, vinculin, and desmin).Broiler breast meat
(Cobb 500) without visible myopathies was used in this study. The meat
was deboned, vacuumed and stored at + 3 ° C for seven days. On the
first, fourth and seventh days of storage, the color (“L”, “a” and “b”
values), pH value and texture (Instron 4301) were tested and sensory
evaluation was performed (odor, taste, aftertaste, chewability, juiciness
and overall impression). The pH value of the meat increased from 5.89
on the first day to 6.17 on the seventh day. The parameters of the color
value decreased from the first to the seventh day (“L” value from 59.98
to 57.36, “a” value from 2.28 to 2.07 and “b” value from 7.40 to 6.63)
. The texture of the breast meat decreased from 47.91 N to 43.91 N.
Sensory scores increased from the first to the seventh day. Examination
of physical parameters (pH, color, texture) and sensory evaluation of
broiler breast meat revealed statistically significant differences (p<0.01)
between the obtained average values for the examined parameters.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022",
title = "Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat",
pages = "287-288",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2872"
}

Baltić, B. M., Janjić, J., Mrdović, B., Branković Lazić, I., Starčević, M., Laudanović, M.,& Đorđević, V.. (2022). Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat. in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022
Banja Luka : Veterinarska komora Republike Srpske., 287-288.
https://hdl.handle.net/21.15107/rcub_veterinar_2872

Baltić BM, Janjić J, Mrdović B, Branković Lazić I, Starčević M, Laudanović M, Đorđević V. Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat. in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022. 2022;:287-288.
https://hdl.handle.net/21.15107/rcub_veterinar_2872 .

Baltić, Branislav M., Janjić, Jelena, Mrdović, Boris, Branković Lazić, Ivana, Starčević, Marija, Laudanović, Milica, Đorđević, Vesna, "Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat" in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022 (2022):287-288,
https://hdl.handle.net/21.15107/rcub_veterinar_2872 .

TY  - CONF
AU  - Baltić, Branislav M.
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Đorđević, Vesna
AU  - Marković, Radmila
AU  - Mitrović, Radmila
AU  - Janjić, Jelena
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2281
AB  - The aim of this study was to determine relationships between final mass of broilers and the histomorphological properties of individual segments of the gastrointestinal tract. This is confirmed by the obtained results, which indicate a strong and significant correlation between compared parameters. A strong significant (p<0.05) correlation (r=0.866) was found between the broiler final weight and the duodenal villus length, and between the broiler final weight and the caecal villus length (r=0.918). Correlation between the broiler final weight and the duodenal villus width (r=0.841), as well the caecal villi width (r=0.918) was strongly significant (p<0.05). Between the crypt depths in caecum correlation was medium and significant (r=0.701, p<0.05). It was determined that between the broiler final weights and the ratio of villus length and crypt depth there is a significant medium correlation (r = 0.736, p<0.05). A strong (r = 0.924) significant (p <0.05) correlation was found between the broiler final weight and the ratio of villus length and caecal crypt depth. Between final mass of broilers and other histomorphological properties of individual segments of intestine there was no significant correlation.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine
VL  - 854
SP  - 012006
DO  - 10.1088/1755-1315/854/1/012006
ER  - 

@conference{
author = "Baltić, Branislav M. and Branković-Lazić, Ivana and Mrdović, Boris and Đorđević, Vesna and Marković, Radmila and Mitrović, Radmila and Janjić, Jelena",
year = "2021",
abstract = "The aim of this study was to determine relationships between final mass of broilers and the histomorphological properties of individual segments of the gastrointestinal tract. This is confirmed by the obtained results, which indicate a strong and significant correlation between compared parameters. A strong significant (p<0.05) correlation (r=0.866) was found between the broiler final weight and the duodenal villus length, and between the broiler final weight and the caecal villus length (r=0.918). Correlation between the broiler final weight and the duodenal villus width (r=0.841), as well the caecal villi width (r=0.918) was strongly significant (p<0.05). Between the crypt depths in caecum correlation was medium and significant (r=0.701, p<0.05). It was determined that between the broiler final weights and the ratio of villus length and crypt depth there is a significant medium correlation (r = 0.736, p<0.05). A strong (r = 0.924) significant (p <0.05) correlation was found between the broiler final weight and the ratio of villus length and caecal crypt depth. Between final mass of broilers and other histomorphological properties of individual segments of intestine there was no significant correlation.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine",
volume = "854",
pages = "012006",
doi = "10.1088/1755-1315/854/1/012006"
}

Baltić, B. M., Branković-Lazić, I., Mrdović, B., Đorđević, V., Marković, R., Mitrović, R.,& Janjić, J.. (2021). Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine. in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012006.
https://doi.org/10.1088/1755-1315/854/1/012006

Baltić BM, Branković-Lazić I, Mrdović B, Đorđević V, Marković R, Mitrović R, Janjić J. Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012006.
doi:10.1088/1755-1315/854/1/012006 .

Baltić, Branislav M., Branković-Lazić, Ivana, Mrdović, Boris, Đorđević, Vesna, Marković, Radmila, Mitrović, Radmila, Janjić, Jelena, "Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012006,
https://doi.org/10.1088/1755-1315/854/1/012006 . .

TY  - CONF
AU  - Rašeta, Mladen
AU  - Jovanović, Jelena
AU  - Becskei, Zsolt
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Đorđević, Vesna
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2287
AB  - This study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and 90 mm. Product safety was ensured in accordance with legislation and with the producer food safety system. Optimization led to a decrease in p-values for finely chopped sausages (diameter 90: 148.8 → 97.64 minutes; diameter 75: 111.2 → 58.4 min), coarsely chopped cooked sausages (diameter 90: 115.5 → 79.1 min; diameter 75: 245.3 → 106.6 min) and for canned meat in pieces (diameter 90: 249.7 → 95.91; diameter 75: 213.9 → 48.42 min). The use of p-value in optimization confirms the pasteurization level and ensures the safety of the product in the defined storage conditions. It is also possible to compare the levels of heat treatment for different products that are differently packaged.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Optimization of pasteurization of meat products using pasteurization values (p-values)
VL  - 854
SP  - 012079
DO  - 10.1088/1755-1315/854/1/012079
ER  - 

@conference{
author = "Rašeta, Mladen and Jovanović, Jelena and Becskei, Zsolt and Branković-Lazić, Ivana and Mrdović, Boris and Đorđević, Vesna",
year = "2021",
abstract = "This study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and 90 mm. Product safety was ensured in accordance with legislation and with the producer food safety system. Optimization led to a decrease in p-values for finely chopped sausages (diameter 90: 148.8 → 97.64 minutes; diameter 75: 111.2 → 58.4 min), coarsely chopped cooked sausages (diameter 90: 115.5 → 79.1 min; diameter 75: 245.3 → 106.6 min) and for canned meat in pieces (diameter 90: 249.7 → 95.91; diameter 75: 213.9 → 48.42 min). The use of p-value in optimization confirms the pasteurization level and ensures the safety of the product in the defined storage conditions. It is also possible to compare the levels of heat treatment for different products that are differently packaged.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Optimization of pasteurization of meat products using pasteurization values (p-values)",
volume = "854",
pages = "012079",
doi = "10.1088/1755-1315/854/1/012079"
}

Rašeta, M., Jovanović, J., Becskei, Z., Branković-Lazić, I., Mrdović, B.,& Đorđević, V.. (2021). Optimization of pasteurization of meat products using pasteurization values (p-values). in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012079.
https://doi.org/10.1088/1755-1315/854/1/012079

Rašeta M, Jovanović J, Becskei Z, Branković-Lazić I, Mrdović B, Đorđević V. Optimization of pasteurization of meat products using pasteurization values (p-values). in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012079.
doi:10.1088/1755-1315/854/1/012079 .

Rašeta, Mladen, Jovanović, Jelena, Becskei, Zsolt, Branković-Lazić, Ivana, Mrdović, Boris, Đorđević, Vesna, "Optimization of pasteurization of meat products using pasteurization values (p-values)" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012079,
https://doi.org/10.1088/1755-1315/854/1/012079 . .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Becskei, Zsolt
AU  - Savić, Mila
AU  - Grubić, Mirjana
AU  - Jovanović, Jelena
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2196
AB  - Nutri-score is simplified front-of-pack nutrition labelling on packed food products, used in a broad international
context to categorize food products into five colour/letter grades (best A to worst E) that reflect the foods’ nutritional quality. The labels
serve as potential help for consumers to make healthier food choices and encourage food industries to improve the nutritional quality of
the foods they produce. The aim of this study was to determine the nutritional scores and grades of meat products present on the Serbian
retail market. Ultimately, this should point out to consumers the importance of proper nutrition and encourage the meat industry to
adapt to new labelling requirements. During a two year period, 310 packaged locally-produced meat products were purchased at retail,
graded according to the Nutri-score method and categorized into 13 ad hoc product groups. The results obtained showed that 82.5% of
all examined meat products had nutritional scores that meant they were classified as unhealthy foods, while only 2.9% of meat products
(these were fresh meat or minced meats) were classified as healthy foods. Of the total number of examined meat products, 41.5% were
classified as grade E, 41% were classified as grade D, 13% received grade C, 1.6% received grade B, while only 2.9 % were classified
as grade A. Sodium chloride was an especially burdensome parameter in 10 groups (77% of all products examined), while the presence
of saturated fat was troublesome in 7 groups (54%) and high energy balance in 2 groups (15%). Serbian manufacturers are advised to
implement new formulations and/or procedures in an effort to reduce these parameters in the meat products they produce.
AB  - Nutritivni skor je pojednostavljeni sistem obeležavanja nutritivnog kvaliteta proizvoda od mesa, koji ih svrstava
u pet kategorija sa odgovorajućom bojom i slovnom oznakom. Na ovaj način potrošači dobijaju dodatnu informaciju o nutritivnim
svojstvima proizvoda od mesa koje kupuju, dok industrija dobija podsticaj da razvija kvalitetnije proizvode. Tokom dve godine ispitano
je 310 uzoraka, od kojih je 82.5% klasifikovano kao ,,nezdravo” dok je samo 2.9% uzoraka koji su se odnosili na sveže i ustinjeno meso
klasifikovani kao ,,zdravi”. Nutritivni skor proizvoda od mesa je pokazao da 41.5% proizvoda od mesa imaju ocenu E, 41% ocenu D,
13% ocenu C, 1.6% ocenu B, dok je svega 2.9% dobilo ocenu A. Posebno opterećujući nutritivni parametar za proizvode od mesa je
visok procenat soli natrijuma (77%), zatim prisustvo zasićenih masti (54%) i visok energetski bilans (15%). Cilj ovog rada je da utvrđivanjem
nutritivnog skora proizvoda od mesa potrošačima na domaćem tržištu ukaže na značaj adekvatnog izbora proizvoda od mesa
sa aspekta nutritivnog kvaliteta, dok sa druge strane takve zahteve predoči industriji mesa.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Nutritional score of meat products at retail in Serbia
T1  - Nutritivni skor proizvoda od mesa na domaćem tržištu
VL  - 61
IS  - 1
SP  - 54
EP  - 61
DO  - 10.18485/meattech.2020.61.1.4
ER  - 

@article{
author = "Rašeta, Mladen and Branković-Lazić, Ivana and Mrdović, Boris and Becskei, Zsolt and Savić, Mila and Grubić, Mirjana and Jovanović, Jelena",
year = "2020",
abstract = "Nutri-score is simplified front-of-pack nutrition labelling on packed food products, used in a broad international
context to categorize food products into five colour/letter grades (best A to worst E) that reflect the foods’ nutritional quality. The labels
serve as potential help for consumers to make healthier food choices and encourage food industries to improve the nutritional quality of
the foods they produce. The aim of this study was to determine the nutritional scores and grades of meat products present on the Serbian
retail market. Ultimately, this should point out to consumers the importance of proper nutrition and encourage the meat industry to
adapt to new labelling requirements. During a two year period, 310 packaged locally-produced meat products were purchased at retail,
graded according to the Nutri-score method and categorized into 13 ad hoc product groups. The results obtained showed that 82.5% of
all examined meat products had nutritional scores that meant they were classified as unhealthy foods, while only 2.9% of meat products
(these were fresh meat or minced meats) were classified as healthy foods. Of the total number of examined meat products, 41.5% were
classified as grade E, 41% were classified as grade D, 13% received grade C, 1.6% received grade B, while only 2.9 % were classified
as grade A. Sodium chloride was an especially burdensome parameter in 10 groups (77% of all products examined), while the presence
of saturated fat was troublesome in 7 groups (54%) and high energy balance in 2 groups (15%). Serbian manufacturers are advised to
implement new formulations and/or procedures in an effort to reduce these parameters in the meat products they produce., Nutritivni skor je pojednostavljeni sistem obeležavanja nutritivnog kvaliteta proizvoda od mesa, koji ih svrstava
u pet kategorija sa odgovorajućom bojom i slovnom oznakom. Na ovaj način potrošači dobijaju dodatnu informaciju o nutritivnim
svojstvima proizvoda od mesa koje kupuju, dok industrija dobija podsticaj da razvija kvalitetnije proizvode. Tokom dve godine ispitano
je 310 uzoraka, od kojih je 82.5% klasifikovano kao ,,nezdravo” dok je samo 2.9% uzoraka koji su se odnosili na sveže i ustinjeno meso
klasifikovani kao ,,zdravi”. Nutritivni skor proizvoda od mesa je pokazao da 41.5% proizvoda od mesa imaju ocenu E, 41% ocenu D,
13% ocenu C, 1.6% ocenu B, dok je svega 2.9% dobilo ocenu A. Posebno opterećujući nutritivni parametar za proizvode od mesa je
visok procenat soli natrijuma (77%), zatim prisustvo zasićenih masti (54%) i visok energetski bilans (15%). Cilj ovog rada je da utvrđivanjem
nutritivnog skora proizvoda od mesa potrošačima na domaćem tržištu ukaže na značaj adekvatnog izbora proizvoda od mesa
sa aspekta nutritivnog kvaliteta, dok sa druge strane takve zahteve predoči industriji mesa.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Nutritional score of meat products at retail in Serbia, Nutritivni skor proizvoda od mesa na domaćem tržištu",
volume = "61",
number = "1",
pages = "54-61",
doi = "10.18485/meattech.2020.61.1.4"
}

Rašeta, M., Branković-Lazić, I., Mrdović, B., Becskei, Z., Savić, M., Grubić, M.,& Jovanović, J.. (2020). Nutritional score of meat products at retail in Serbia. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 61(1), 54-61.
https://doi.org/10.18485/meattech.2020.61.1.4

Rašeta M, Branković-Lazić I, Mrdović B, Becskei Z, Savić M, Grubić M, Jovanović J. Nutritional score of meat products at retail in Serbia. in Meat Technology. 2020;61(1):54-61.
doi:10.18485/meattech.2020.61.1.4 .

Rašeta, Mladen, Branković-Lazić, Ivana, Mrdović, Boris, Becskei, Zsolt, Savić, Mila, Grubić, Mirjana, Jovanović, Jelena, "Nutritional score of meat products at retail in Serbia" in Meat Technology, 61, no. 1 (2020):54-61,
https://doi.org/10.18485/meattech.2020.61.1.4 . .

TY  - CONF
AU  - Baltić, Branislav
AU  - Janjić, Jelena
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Ćirić, Jelena
AU  - Marković, Radmila
AU  - Mitrović, Radmila
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1679
AB  - Only healthy animals can expect good production results. Gastrointestinal tract (GIT) health is of particular importance in broilers. GIT health has been protected by antibiotics as growth promoters for years. Since their use is forbidden, alternatives are required. One alternative is the use of medium chain fatty acid (MCFA) in broiler nutrition, in order to ensure the health of digestive tract, that is, prevent the activity of pathogenic bacteria, coccidias and viruses. Today, commercial MCFA supplement is used on the market in nutrition of broilers and piglets. Previous experiences of using MCFA in nutrition of broilers suggest that MCFA can be used as a substitute for antibiotics. In the duodenum of experimental broilers (a group of birds fed with added MCFA), the numbers of Enterococcus spp. and E. coli were significantly correlated with bird weight, but this was not the case in other intestinal segments (ileum or caecum).
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Relationships between broiler final weights and microbiota of certain segments of the intestine
VL  - 333
SP  - UNSP 012045
DO  - 10.1088/1755-1315/333/1/012045
ER  - 

@conference{
author = "Baltić, Branislav and Janjić, Jelena and Branković-Lazić, Ivana and Mrdović, Boris and Ćirić, Jelena and Marković, Radmila and Mitrović, Radmila",
year = "2019",
abstract = "Only healthy animals can expect good production results. Gastrointestinal tract (GIT) health is of particular importance in broilers. GIT health has been protected by antibiotics as growth promoters for years. Since their use is forbidden, alternatives are required. One alternative is the use of medium chain fatty acid (MCFA) in broiler nutrition, in order to ensure the health of digestive tract, that is, prevent the activity of pathogenic bacteria, coccidias and viruses. Today, commercial MCFA supplement is used on the market in nutrition of broilers and piglets. Previous experiences of using MCFA in nutrition of broilers suggest that MCFA can be used as a substitute for antibiotics. In the duodenum of experimental broilers (a group of birds fed with added MCFA), the numbers of Enterococcus spp. and E. coli were significantly correlated with bird weight, but this was not the case in other intestinal segments (ileum or caecum).",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Relationships between broiler final weights and microbiota of certain segments of the intestine",
volume = "333",
pages = "UNSP 012045",
doi = "10.1088/1755-1315/333/1/012045"
}

Baltić, B., Janjić, J., Branković-Lazić, I., Mrdović, B., Ćirić, J., Marković, R.,& Mitrović, R.. (2019). Relationships between broiler final weights and microbiota of certain segments of the intestine. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012045.
https://doi.org/10.1088/1755-1315/333/1/012045

Baltić B, Janjić J, Branković-Lazić I, Mrdović B, Ćirić J, Marković R, Mitrović R. Relationships between broiler final weights and microbiota of certain segments of the intestine. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012045.
doi:10.1088/1755-1315/333/1/012045 .

Baltić, Branislav, Janjić, Jelena, Branković-Lazić, Ivana, Mrdović, Boris, Ćirić, Jelena, Marković, Radmila, Mitrović, Radmila, "Relationships between broiler final weights and microbiota of certain segments of the intestine" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012045,
https://doi.org/10.1088/1755-1315/333/1/012045 . .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Baltić, Branislav
AU  - Becskei, Zsolt
AU  - Đorđević, Vesna
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2759
AB  - Sterilization is a physical method of food preservation that, through high temperature over 100°C which destroys microorganisms and inactivates tissue enzymes. Safety and shelf-life of the canned liver pate (75 and 150 grams) is ensured with deter-mined Fo values ≥ 3. Commercial sterility was achieved, but treatment intensity was too high (Fo=12,07−15,93 and Fo=9,71−13,17)  thus reduced the nutritional value of the food (Co=111−160 and Co=123−180). Based on the measurements, under defi ned heat treat-ment conditions (20’ heating time and 121.1° C autoclave medium under 2.5 bar pressure followed by 20−25’ cooling time) it is sug-gested that eff ective sterilization should be reduced by 5 and 10 minutes, respectively. This way the safety of the product would not be compromised, negative impact of heat on the nutritional value would be reduced, whereby production effi  ciency would be increased and energy consumption would be reduced.
AB  - Sterilizacija je fizički metod konzervisanja hrane, koji delovanjem temperature preko 100°C uništava mikroorganizme i inaktivira tkivne enzime. Bezbednost i održivost jetrene paštete u konzervi (pakovanja 75g i 150g) je osigurana utvrđivanjem Fo
vrednosti, koja mora da bude iznad 3. Pri proveri režima sterilizacije utvrđen je tretman intenzivniji od potrebnog (Fo=12,07−15,93
and Fo=9,71−13,17) koji je osiguravao bezbednost proizvoda, ali je imao za posledicu smanjenje biološke vrednosti (Co=111−160
and Co=123−180). Na osnovu sprovedenih merenja i u skladu sa definisanim uslovima sterilizacije (20’ zagrevanja do dostizanja efektivne temperature sterilizacije od 121,1°C i pritiska autoklava 2,5 bar-a, efektivno vreme sterilizacije 35−50’ i vreme hlađenja 20−25’)
predlaže se smanjenje efektivnog vremena sterilizacije za 5−10 minuta. Time bezbednost proizvoda nije ugrožena, dok se smanjuje
negativni uticaj na biološku vrednost, pri čemu se povećava efikasnost proizvodnje uz smanjenje utroška energije
PB  - Institute of Meat Hygiene and Technology, Belgrade
T2  - Meat Technology
T1  - Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety
VL  - 60
SP  - 97
EP  - 105
DO  - 10.18485/meattech.2019.60.2.4
ER  - 

@article{
author = "Rašeta, Mladen and Branković-Lazić, Ivana and Mrdović, Boris and Baltić, Branislav and Becskei, Zsolt and Đorđević, Vesna",
year = "2019",
abstract = "Sterilization is a physical method of food preservation that, through high temperature over 100°C which destroys microorganisms and inactivates tissue enzymes. Safety and shelf-life of the canned liver pate (75 and 150 grams) is ensured with deter-mined Fo values ≥ 3. Commercial sterility was achieved, but treatment intensity was too high (Fo=12,07−15,93 and Fo=9,71−13,17)  thus reduced the nutritional value of the food (Co=111−160 and Co=123−180). Based on the measurements, under defi ned heat treat-ment conditions (20’ heating time and 121.1° C autoclave medium under 2.5 bar pressure followed by 20−25’ cooling time) it is sug-gested that eff ective sterilization should be reduced by 5 and 10 minutes, respectively. This way the safety of the product would not be compromised, negative impact of heat on the nutritional value would be reduced, whereby production effi  ciency would be increased and energy consumption would be reduced., Sterilizacija je fizički metod konzervisanja hrane, koji delovanjem temperature preko 100°C uništava mikroorganizme i inaktivira tkivne enzime. Bezbednost i održivost jetrene paštete u konzervi (pakovanja 75g i 150g) je osigurana utvrđivanjem Fo
vrednosti, koja mora da bude iznad 3. Pri proveri režima sterilizacije utvrđen je tretman intenzivniji od potrebnog (Fo=12,07−15,93
and Fo=9,71−13,17) koji je osiguravao bezbednost proizvoda, ali je imao za posledicu smanjenje biološke vrednosti (Co=111−160
and Co=123−180). Na osnovu sprovedenih merenja i u skladu sa definisanim uslovima sterilizacije (20’ zagrevanja do dostizanja efektivne temperature sterilizacije od 121,1°C i pritiska autoklava 2,5 bar-a, efektivno vreme sterilizacije 35−50’ i vreme hlađenja 20−25’)
predlaže se smanjenje efektivnog vremena sterilizacije za 5−10 minuta. Time bezbednost proizvoda nije ugrožena, dok se smanjuje
negativni uticaj na biološku vrednost, pri čemu se povećava efikasnost proizvodnje uz smanjenje utroška energije",
publisher = "Institute of Meat Hygiene and Technology, Belgrade",
journal = "Meat Technology",
title = "Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety",
volume = "60",
pages = "97-105",
doi = "10.18485/meattech.2019.60.2.4"
}

Rašeta, M., Branković-Lazić, I., Mrdović, B., Baltić, B., Becskei, Z.,& Đorđević, V.. (2019). Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety. in Meat Technology
Institute of Meat Hygiene and Technology, Belgrade., 60, 97-105.
https://doi.org/10.18485/meattech.2019.60.2.4

Rašeta M, Branković-Lazić I, Mrdović B, Baltić B, Becskei Z, Đorđević V. Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety. in Meat Technology. 2019;60:97-105.
doi:10.18485/meattech.2019.60.2.4 .

Rašeta, Mladen, Branković-Lazić, Ivana, Mrdović, Boris, Baltić, Branislav, Becskei, Zsolt, Đorđević, Vesna, "Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety" in Meat Technology, 60 (2019):97-105,
https://doi.org/10.18485/meattech.2019.60.2.4 . .

TY  - CONF
AU  - Betić, N.
AU  - Baltić, Tatjana
AU  - Ćirić, Jelena
AU  - Bajcić, A.
AU  - Rašeta, Mladen
AU  - Mrdović, Boris
AU  - Karabasil, Nedjeljko
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1686
AB  - This study was conducted to determine microbial contamination of pig carcasses during four years in one slaughterhouse. The numbers of total viable counts and Enterobacteriaceae and the presence/absence of Salmonella spp. are the process hygiene criteria for pig carcasses. We collected 240 samples from April of 2015 to April of 2019, with swabs being continually taken from the carcasses of pigs every month for 48 months in slaughterhouse in the west of Serbia. Over 48 consecutive months of testing, Salmonella spp. presence was detected on 1.67% of the pig carcasses, while the determined mean numbers of Enterobacteriaceae were 0.18 +/- 0.37 log CFU/cm(2), and the mean total viable count of aerobic bacteria was 1.88 +/- 0.85 log CFU/cm(2). The process hygiene criteria results for the tested pig carcasses showed that for total viable count of aerobic bacteria, 95.35% of carcasses fell into the satisfactory process hygiene group, while 4.17% belonged to the acceptable group. Enterobacteriaceae numbers showed 97.90% of the tested pig carcasses belonged to the satisfactory process hygiene group, and 2.10% of carcasses belonged to the acceptable group.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months
VL  - 333
SP  - UNSP 012046
DO  - 10.1088/1755-1315/333/1/012046
ER  - 

@conference{
author = "Betić, N. and Baltić, Tatjana and Ćirić, Jelena and Bajcić, A. and Rašeta, Mladen and Mrdović, Boris and Karabasil, Nedjeljko",
year = "2019",
abstract = "This study was conducted to determine microbial contamination of pig carcasses during four years in one slaughterhouse. The numbers of total viable counts and Enterobacteriaceae and the presence/absence of Salmonella spp. are the process hygiene criteria for pig carcasses. We collected 240 samples from April of 2015 to April of 2019, with swabs being continually taken from the carcasses of pigs every month for 48 months in slaughterhouse in the west of Serbia. Over 48 consecutive months of testing, Salmonella spp. presence was detected on 1.67% of the pig carcasses, while the determined mean numbers of Enterobacteriaceae were 0.18 +/- 0.37 log CFU/cm(2), and the mean total viable count of aerobic bacteria was 1.88 +/- 0.85 log CFU/cm(2). The process hygiene criteria results for the tested pig carcasses showed that for total viable count of aerobic bacteria, 95.35% of carcasses fell into the satisfactory process hygiene group, while 4.17% belonged to the acceptable group. Enterobacteriaceae numbers showed 97.90% of the tested pig carcasses belonged to the satisfactory process hygiene group, and 2.10% of carcasses belonged to the acceptable group.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months",
volume = "333",
pages = "UNSP 012046",
doi = "10.1088/1755-1315/333/1/012046"
}

Betić, N., Baltić, T., Ćirić, J., Bajcić, A., Rašeta, M., Mrdović, B.,& Karabasil, N.. (2019). Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012046.
https://doi.org/10.1088/1755-1315/333/1/012046

Betić N, Baltić T, Ćirić J, Bajcić A, Rašeta M, Mrdović B, Karabasil N. Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012046.
doi:10.1088/1755-1315/333/1/012046 .

Betić, N., Baltić, Tatjana, Ćirić, Jelena, Bajcić, A., Rašeta, Mladen, Mrdović, Boris, Karabasil, Nedjeljko, "Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012046,
https://doi.org/10.1088/1755-1315/333/1/012046 . .

TY  - CONF
AU  - Rašeta, Mladen
AU  - Jovanović, J.
AU  - Branković-Lazić, Ivana
AU  - Trbović, Dejana
AU  - Mrdović, Boris
AU  - Becskei, Zsolt
AU  - Đorđević, V.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1725
AB  - This study aimed to determine the degree of change that unpacked pasteurized (i.e. cooked) sausages undergo during their shelf-life. For that purpose, unpacked domestic cooked sausages were examined for basic nutritional parameters, as are required to be stated on labels by local and EU legislation, at the beginning (day 1) and end of their shelf-life (day 40). Results showed the examined parameters varied significantly (the % variance range was 41.5-129.4%), which vastly exceeds the tolerance of variation limits allowed in the legislation (20-50%). The results obtained show the responsible authority would be unable to adequately control the nutrition declaration of these unpacked domestic cooked sausages. The inability to maintain the nutritional content according to the declaration of these unpacked meat products during their shelf-life is a great challenge for quality control of this type of meat product at retail.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage
VL  - 333
SP  - UNSP 012097
DO  - 10.1088/1755-1315/333/1/012097
ER  - 

@conference{
author = "Rašeta, Mladen and Jovanović, J. and Branković-Lazić, Ivana and Trbović, Dejana and Mrdović, Boris and Becskei, Zsolt and Đorđević, V.",
year = "2019",
abstract = "This study aimed to determine the degree of change that unpacked pasteurized (i.e. cooked) sausages undergo during their shelf-life. For that purpose, unpacked domestic cooked sausages were examined for basic nutritional parameters, as are required to be stated on labels by local and EU legislation, at the beginning (day 1) and end of their shelf-life (day 40). Results showed the examined parameters varied significantly (the % variance range was 41.5-129.4%), which vastly exceeds the tolerance of variation limits allowed in the legislation (20-50%). The results obtained show the responsible authority would be unable to adequately control the nutrition declaration of these unpacked domestic cooked sausages. The inability to maintain the nutritional content according to the declaration of these unpacked meat products during their shelf-life is a great challenge for quality control of this type of meat product at retail.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage",
volume = "333",
pages = "UNSP 012097",
doi = "10.1088/1755-1315/333/1/012097"
}

Rašeta, M., Jovanović, J., Branković-Lazić, I., Trbović, D., Mrdović, B., Becskei, Z.,& Đorđević, V.. (2019). Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012097.
https://doi.org/10.1088/1755-1315/333/1/012097

Rašeta M, Jovanović J, Branković-Lazić I, Trbović D, Mrdović B, Becskei Z, Đorđević V. Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012097.
doi:10.1088/1755-1315/333/1/012097 .

Rašeta, Mladen, Jovanović, J., Branković-Lazić, Ivana, Trbović, Dejana, Mrdović, Boris, Becskei, Zsolt, Đorđević, V., "Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012097,
https://doi.org/10.1088/1755-1315/333/1/012097 . .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Mrdović, Boris
AU  - Đorđević, Vesna
AU  - Polaček, Vladimir
AU  - Becskei, Zsolt
AU  - Branković-Lazić, Ivana
AU  - Vasilev, Dragan
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1609
AB  - Introduction. Heat treatment of food provides appropriate shelf life and safety, as well as adequate sensory properties and better digestibility, but excessive thermal processing leads to the loss of nutritive value. In practice, sterilised meat products are usually overheated, which leads to a loss of nutritive value. Therefore, it is necessary to find the optimum between the preservative effect of heat treatment and maintenance of the nutritive value of food. Control of the sterilisation efficiency is based on the Fo value, an indicator of the lethal effect of heat treatment, while the cooking (Co) value indicates a reduction of the nutritive value of heat treated products. Materials and Methods. During pâté sterilisation processes, two working heat treatment regimes were used: the regime used in regular, commercial production and an optimised regime. Heat treatment measurements were carried out using six thermocouple probes placed in the geothermal centres of six chosen cans. For each heat treatment, schematic diagrams were produced. Fo values were determined using Ellab software, and Co values by the graphic method in a semi-logarithmic Thermal Death Time diagram. Results and Conclusions. During pâté sterilisation, where the effective time was 55 minutes (regular regime) at 114 °C and 3.2 bar pressure, an average Fo value of 7.90±0.43 was achieved. By reducing the effective sterilisation time to 45 minutes (optimised regime), an average Fo value of 3.81±0.5 was achieved. Both regimes were sufficient to ensure product safety (Fo >3). The average Co value for the regular sterilisation regime was 109.83±1.33 minutes, while for the optimised regime, it was 88.67±4.27 minutes, i.e., an average reduction of 19.26%. This corresponds to a proportionally higher nutritional value of the product treated using the optimised regime. Data on the Fo and Co values achieved during the sterilisation process can make a significant contribution to obtaining products with a better nutritional value through an optimised sterilisation process, without jeopardising product safety.
AB  - Uvod. Toplotna obrda obzbeđuje održivost i bezbednost kao i adekvatna senzorna svojstva i bolju svarljivost hrane, ali suviše intenzivna topltona obrada dovodi do gubitka hranljive vrednosti. U redovnoj proizvodnji, sterilisani proizvodi od mesa se uobičajeno obrađuju suviše intenzivnim postupkom toplotne obrade, što dovodi do većeg dubitka hranljive vrednosti. Iz tog razloga, neophodno je da se pronađe optimum između konzervišućeg efekta toplotne obrade i očuvanja hranljive vrednosti hrane. Kontrola efkasnosti sterilizacije se bazira na određivanju Fo vrednsoti kao pokazatelja letalnog efekta toplotne obrade, dok Co vrednost (Cooking value) pokazuje smanjenje hranljive vrednosti toplotom obrađenih proizvoda. Materijal i metode. Za vreme sterilizacije paštete, primenjena su dva radna modela: postupak 'A' koji se koristi u redovnoj proizvodnji (uobičajeni režim) i postupak 'B' (optimizovani režim). Merenja su sprovedena pomoću 6 termopar sondi, koje su smeštene u geotermalnom centru 6 odabranih konzervi. Za svaki od toplotnih tretmana, iscrtani su dijagrami. Fo vrednost je određena Ellab softverom, a Co vrednost grafčkom metodom na polulogaritamskom TDT dijagramu. Rezultati i zaključak. Rezultati su pokazali da za vreme sterilizacije paštete, gde je efektivno vreme sterilizacije trajalo 55 min (uobičajeni režim), pri 114oC i pritisku od 3,2 bara, prosečna Fo vrednost iznosila 7,90 ± 0,43. Redukovanjem efektinog vremena sterilizacije na 45 minuta (optimizovani režim), postignuta je Fo vrednsot od 3,81 ± 0,5, pri čemu su oba režima bila dovoljna da osiguraju bezbednost proizvoda (Fo> 3). Co vrednost za uobičajeni režim sterilzacije je iznosila 109,83 ± 1,33 min, a za optimizovani režim 88.67 ± 4.27 min, pri čemu je ostvaren stepen redukcije od 19,26%, što odgovara proporcijonalno većoj hranljivoj vrednosti proizvoda tretiranog redukovanim režimom. Podaci o ostvarnim Fo i Co vrednostima za vreme postupka sterilizacije mogu da daju značajan doprinos u dobijanju proizvoda sa boljom hranljivom vrednosti kroz blaže postupke sterilizacije, a da se pri tome ne ugrozi bezbednost proizvoda.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Veterinarski Glasnik
T1  - Determination of Co-value as an indicator of nutritive value of pate sterilised by regular and optimized regime
T1  - Određivanje Co-vrednosti kao pokazatelja hranljive vrednosti paštete sterilisane uobičajenim i optimizovanim postupkom
VL  - 72
IS  - 2
SP  - 101
EP  - 111
DO  - 10.2298/VETGL180711011R
ER  - 

@article{
author = "Rašeta, Mladen and Mrdović, Boris and Đorđević, Vesna and Polaček, Vladimir and Becskei, Zsolt and Branković-Lazić, Ivana and Vasilev, Dragan",
year = "2018",
abstract = "Introduction. Heat treatment of food provides appropriate shelf life and safety, as well as adequate sensory properties and better digestibility, but excessive thermal processing leads to the loss of nutritive value. In practice, sterilised meat products are usually overheated, which leads to a loss of nutritive value. Therefore, it is necessary to find the optimum between the preservative effect of heat treatment and maintenance of the nutritive value of food. Control of the sterilisation efficiency is based on the Fo value, an indicator of the lethal effect of heat treatment, while the cooking (Co) value indicates a reduction of the nutritive value of heat treated products. Materials and Methods. During pâté sterilisation processes, two working heat treatment regimes were used: the regime used in regular, commercial production and an optimised regime. Heat treatment measurements were carried out using six thermocouple probes placed in the geothermal centres of six chosen cans. For each heat treatment, schematic diagrams were produced. Fo values were determined using Ellab software, and Co values by the graphic method in a semi-logarithmic Thermal Death Time diagram. Results and Conclusions. During pâté sterilisation, where the effective time was 55 minutes (regular regime) at 114 °C and 3.2 bar pressure, an average Fo value of 7.90±0.43 was achieved. By reducing the effective sterilisation time to 45 minutes (optimised regime), an average Fo value of 3.81±0.5 was achieved. Both regimes were sufficient to ensure product safety (Fo >3). The average Co value for the regular sterilisation regime was 109.83±1.33 minutes, while for the optimised regime, it was 88.67±4.27 minutes, i.e., an average reduction of 19.26%. This corresponds to a proportionally higher nutritional value of the product treated using the optimised regime. Data on the Fo and Co values achieved during the sterilisation process can make a significant contribution to obtaining products with a better nutritional value through an optimised sterilisation process, without jeopardising product safety., Uvod. Toplotna obrda obzbeđuje održivost i bezbednost kao i adekvatna senzorna svojstva i bolju svarljivost hrane, ali suviše intenzivna topltona obrada dovodi do gubitka hranljive vrednosti. U redovnoj proizvodnji, sterilisani proizvodi od mesa se uobičajeno obrađuju suviše intenzivnim postupkom toplotne obrade, što dovodi do većeg dubitka hranljive vrednosti. Iz tog razloga, neophodno je da se pronađe optimum između konzervišućeg efekta toplotne obrade i očuvanja hranljive vrednosti hrane. Kontrola efkasnosti sterilizacije se bazira na određivanju Fo vrednsoti kao pokazatelja letalnog efekta toplotne obrade, dok Co vrednost (Cooking value) pokazuje smanjenje hranljive vrednosti toplotom obrađenih proizvoda. Materijal i metode. Za vreme sterilizacije paštete, primenjena su dva radna modela: postupak 'A' koji se koristi u redovnoj proizvodnji (uobičajeni režim) i postupak 'B' (optimizovani režim). Merenja su sprovedena pomoću 6 termopar sondi, koje su smeštene u geotermalnom centru 6 odabranih konzervi. Za svaki od toplotnih tretmana, iscrtani su dijagrami. Fo vrednost je određena Ellab softverom, a Co vrednost grafčkom metodom na polulogaritamskom TDT dijagramu. Rezultati i zaključak. Rezultati su pokazali da za vreme sterilizacije paštete, gde je efektivno vreme sterilizacije trajalo 55 min (uobičajeni režim), pri 114oC i pritisku od 3,2 bara, prosečna Fo vrednost iznosila 7,90 ± 0,43. Redukovanjem efektinog vremena sterilizacije na 45 minuta (optimizovani režim), postignuta je Fo vrednsot od 3,81 ± 0,5, pri čemu su oba režima bila dovoljna da osiguraju bezbednost proizvoda (Fo> 3). Co vrednost za uobičajeni režim sterilzacije je iznosila 109,83 ± 1,33 min, a za optimizovani režim 88.67 ± 4.27 min, pri čemu je ostvaren stepen redukcije od 19,26%, što odgovara proporcijonalno većoj hranljivoj vrednosti proizvoda tretiranog redukovanim režimom. Podaci o ostvarnim Fo i Co vrednostima za vreme postupka sterilizacije mogu da daju značajan doprinos u dobijanju proizvoda sa boljom hranljivom vrednosti kroz blaže postupke sterilizacije, a da se pri tome ne ugrozi bezbednost proizvoda.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Veterinarski Glasnik",
title = "Determination of Co-value as an indicator of nutritive value of pate sterilised by regular and optimized regime, Određivanje Co-vrednosti kao pokazatelja hranljive vrednosti paštete sterilisane uobičajenim i optimizovanim postupkom",
volume = "72",
number = "2",
pages = "101-111",
doi = "10.2298/VETGL180711011R"
}

Rašeta, M., Mrdović, B., Đorđević, V., Polaček, V., Becskei, Z., Branković-Lazić, I.,& Vasilev, D.. (2018). Determination of Co-value as an indicator of nutritive value of pate sterilised by regular and optimized regime. in Veterinarski Glasnik
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 72(2), 101-111.
https://doi.org/10.2298/VETGL180711011R

Rašeta M, Mrdović B, Đorđević V, Polaček V, Becskei Z, Branković-Lazić I, Vasilev D. Determination of Co-value as an indicator of nutritive value of pate sterilised by regular and optimized regime. in Veterinarski Glasnik. 2018;72(2):101-111.
doi:10.2298/VETGL180711011R .

Rašeta, Mladen, Mrdović, Boris, Đorđević, Vesna, Polaček, Vladimir, Becskei, Zsolt, Branković-Lazić, Ivana, Vasilev, Dragan, "Determination of Co-value as an indicator of nutritive value of pate sterilised by regular and optimized regime" in Veterinarski Glasnik, 72, no. 2 (2018):101-111,
https://doi.org/10.2298/VETGL180711011R . .

TY  - CONF
AU  - Baltić, Branislav
AU  - Starčević, Marija
AU  - Đorđević, Jasna
AU  - Mrdović, Boris
AU  - Marković, Radmila
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1446
AB  - Fats in animal and human nutrition are a common subject of research. These studies most often pay attention to particular fat groups (saturated, unsaturated, polyunsaturated fats or fats grouped by the length of their fatty acid chains into short, medium or long chain fatty acids). Medium chain fatty acids (MCFAs) have two main sources: milk and coconut oil. To date, research has shown these acids have positive effects on health, production, feed digestibility and lower body and muscle fats in broilers and swine. MCFAs possess antibacterial, anticoccidial and antiviral effects. Also, it has been proven that these acids act synergistically if they are used together with organic acids, essential oils, or probiotics. Nowadays, commercial MCFA products are available for use in animal nutrition as feed additives.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Importance of medium chain fatty acids in animal nutrition
VL  - 85
SP  - UNSP 012048
DO  - 10.1088/1755-1315/85/1/012048
ER  - 

@conference{
author = "Baltić, Branislav and Starčević, Marija and Đorđević, Jasna and Mrdović, Boris and Marković, Radmila",
year = "2017",
abstract = "Fats in animal and human nutrition are a common subject of research. These studies most often pay attention to particular fat groups (saturated, unsaturated, polyunsaturated fats or fats grouped by the length of their fatty acid chains into short, medium or long chain fatty acids). Medium chain fatty acids (MCFAs) have two main sources: milk and coconut oil. To date, research has shown these acids have positive effects on health, production, feed digestibility and lower body and muscle fats in broilers and swine. MCFAs possess antibacterial, anticoccidial and antiviral effects. Also, it has been proven that these acids act synergistically if they are used together with organic acids, essential oils, or probiotics. Nowadays, commercial MCFA products are available for use in animal nutrition as feed additives.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Importance of medium chain fatty acids in animal nutrition",
volume = "85",
pages = "UNSP 012048",
doi = "10.1088/1755-1315/85/1/012048"
}

Baltić, B., Starčević, M., Đorđević, J., Mrdović, B.,& Marković, R.. (2017). Importance of medium chain fatty acids in animal nutrition. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012048.
https://doi.org/10.1088/1755-1315/85/1/012048

Baltić B, Starčević M, Đorđević J, Mrdović B, Marković R. Importance of medium chain fatty acids in animal nutrition. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012048.
doi:10.1088/1755-1315/85/1/012048 .

Baltić, Branislav, Starčević, Marija, Đorđević, Jasna, Mrdović, Boris, Marković, Radmila, "Importance of medium chain fatty acids in animal nutrition" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012048,
https://doi.org/10.1088/1755-1315/85/1/012048 . .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Becskei, Zsolt
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1438
AB  - The aim of this study was to determine the broiler carcasses weight loss and temperature during air cooling with intermittent water spraying (3.1 m sec-1, -1.5°C, 120 min) in order to optimize the poultry chilling process. Weight and temperature of broiler carcasses were measured before and after cooling. Measurements were made once a week (during six weeks) on randomly selected broiler carcasses (eight carcasses per week) on the slaughterline. The most common broiler hybrids on the domestic market were used in the study (Ross-308, Cobb 500), of different ages (34 to 41 days old), which had been transported 70 to 260 km to the slaughterhouse. In broilers originating from flocks with higher average bird live body weight (2.2 to 2.4 kg), which were held longer (41 days), slight weight losses of carcasses occurred (0.32 to 0.76%) after cooling. On the other hand, broilers which were held 34-38 days with smaller average bird live weight (1.58 to 2.1 kg) produced slight increases in carcass weights after cooling (0 to 2.18%). Temperatures of the broiler carcasses before cooling ranged from 33.00 to 41.37°C and after cooling were from 1.58 to 5.46°C. The achieved temperature of broiler carcasses depended on carcass size, and was adequate (0 to 4°C) for broilers weighing less than 2.13 kg, but carcasses of larger birds did not meet temperature regulations. The transport length influenced weight loss of live broilers, but did not affect the weight loss of broiler carcasses after cooling. Also no differences were observed in accordance to the broiler hybrid type used (Ross-308, Cobb 500).
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study
VL  - 58
IS  - 2
SP  - 88
EP  - 92
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1438
ER  - 

@article{
author = "Rašeta, Mladen and Branković-Lazić, Ivana and Mrdović, Boris and Becskei, Zsolt",
year = "2017",
abstract = "The aim of this study was to determine the broiler carcasses weight loss and temperature during air cooling with intermittent water spraying (3.1 m sec-1, -1.5°C, 120 min) in order to optimize the poultry chilling process. Weight and temperature of broiler carcasses were measured before and after cooling. Measurements were made once a week (during six weeks) on randomly selected broiler carcasses (eight carcasses per week) on the slaughterline. The most common broiler hybrids on the domestic market were used in the study (Ross-308, Cobb 500), of different ages (34 to 41 days old), which had been transported 70 to 260 km to the slaughterhouse. In broilers originating from flocks with higher average bird live body weight (2.2 to 2.4 kg), which were held longer (41 days), slight weight losses of carcasses occurred (0.32 to 0.76%) after cooling. On the other hand, broilers which were held 34-38 days with smaller average bird live weight (1.58 to 2.1 kg) produced slight increases in carcass weights after cooling (0 to 2.18%). Temperatures of the broiler carcasses before cooling ranged from 33.00 to 41.37°C and after cooling were from 1.58 to 5.46°C. The achieved temperature of broiler carcasses depended on carcass size, and was adequate (0 to 4°C) for broilers weighing less than 2.13 kg, but carcasses of larger birds did not meet temperature regulations. The transport length influenced weight loss of live broilers, but did not affect the weight loss of broiler carcasses after cooling. Also no differences were observed in accordance to the broiler hybrid type used (Ross-308, Cobb 500).",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study",
volume = "58",
number = "2",
pages = "88-92",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1438"
}

Rašeta, M., Branković-Lazić, I., Mrdović, B.,& Becskei, Z.. (2017). Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 58(2), 88-92.
https://hdl.handle.net/21.15107/rcub_veterinar_1438

Rašeta M, Branković-Lazić I, Mrdović B, Becskei Z. Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study. in Meat Technology. 2017;58(2):88-92.
https://hdl.handle.net/21.15107/rcub_veterinar_1438 .

Rašeta, Mladen, Branković-Lazić, Ivana, Mrdović, Boris, Becskei, Zsolt, "Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study" in Meat Technology, 58, no. 2 (2017):88-92,
https://hdl.handle.net/21.15107/rcub_veterinar_1438 .

TY  - CONF
AU  - Rašeta, Mladen
AU  - Mrdović, Boris
AU  - Janković, V.
AU  - Becskei, Zsolt
AU  - Lakićević, Brankica
AU  - Vidanović, Dejan
AU  - Polaček, Vladimir
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1551
AB  - This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat
VL  - 85
SP  - UNSP 012028
DO  - 10.1088/1755-1315/85/1/012028
ER  - 

@conference{
author = "Rašeta, Mladen and Mrdović, Boris and Janković, V. and Becskei, Zsolt and Lakićević, Brankica and Vidanović, Dejan and Polaček, Vladimir",
year = "2017",
abstract = "This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat",
volume = "85",
pages = "UNSP 012028",
doi = "10.1088/1755-1315/85/1/012028"
}

Rašeta, M., Mrdović, B., Janković, V., Becskei, Z., Lakićević, B., Vidanović, D.,& Polaček, V.. (2017). Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012028.
https://doi.org/10.1088/1755-1315/85/1/012028

Rašeta M, Mrdović B, Janković V, Becskei Z, Lakićević B, Vidanović D, Polaček V. Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012028.
doi:10.1088/1755-1315/85/1/012028 .

Rašeta, Mladen, Mrdović, Boris, Janković, V., Becskei, Zsolt, Lakićević, Brankica, Vidanović, Dejan, Polaček, Vladimir, "Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012028,
https://doi.org/10.1088/1755-1315/85/1/012028 . .

TY  - JOUR
AU  - Ivanović, Jelena
AU  - Baltić, Milan Ž.
AU  - Janjić, Jelena
AU  - Marković, Radmila
AU  - Baltić, Tatjana
AU  - Bošković, Marija
AU  - Đorđević, Jasna
AU  - Mrdović, Boris
AU  - Jovanović, Dragoljub
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1338
AB  - Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ham is very popular all over Europe (Vrsacka ham, Iberian ham, Serrano ham, Corsican ham, Parma ham, Modena ham, Nazionale ham, San Daniele ham etc.). Dry-cured ham is an important source of biologically valuable proteins, iron, B-complex vitamins, and phosphorus. Although the potential role of meat products, including such traditionally produced hams, in the healthy human diet have not been completely clarified, many studies are starting to draw a picture of their impact on human health. The object of this review was to provide an analysis of the nutritional composition, including some micronutrients and vitamins, of traditionally produced dry-cured ham and the role these meat products could play in a healthy diet.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Health aspects of dry-cured ham
VL  - 57
IS  - 1
SP  - 39
EP  - 46
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1338
ER  - 

@article{
author = "Ivanović, Jelena and Baltić, Milan Ž. and Janjić, Jelena and Marković, Radmila and Baltić, Tatjana and Bošković, Marija and Đorđević, Jasna and Mrdović, Boris and Jovanović, Dragoljub",
year = "2016",
abstract = "Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ham is very popular all over Europe (Vrsacka ham, Iberian ham, Serrano ham, Corsican ham, Parma ham, Modena ham, Nazionale ham, San Daniele ham etc.). Dry-cured ham is an important source of biologically valuable proteins, iron, B-complex vitamins, and phosphorus. Although the potential role of meat products, including such traditionally produced hams, in the healthy human diet have not been completely clarified, many studies are starting to draw a picture of their impact on human health. The object of this review was to provide an analysis of the nutritional composition, including some micronutrients and vitamins, of traditionally produced dry-cured ham and the role these meat products could play in a healthy diet.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Health aspects of dry-cured ham",
volume = "57",
number = "1",
pages = "39-46",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1338"
}

Ivanović, J., Baltić, M. Ž., Janjić, J., Marković, R., Baltić, T., Bošković, M., Đorđević, J., Mrdović, B.,& Jovanović, D.. (2016). Health aspects of dry-cured ham. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(1), 39-46.
https://hdl.handle.net/21.15107/rcub_veterinar_1338

Ivanović J, Baltić MŽ, Janjić J, Marković R, Baltić T, Bošković M, Đorđević J, Mrdović B, Jovanović D. Health aspects of dry-cured ham. in Meat Technology. 2016;57(1):39-46.
https://hdl.handle.net/21.15107/rcub_veterinar_1338 .

Ivanović, Jelena, Baltić, Milan Ž., Janjić, Jelena, Marković, Radmila, Baltić, Tatjana, Bošković, Marija, Đorđević, Jasna, Mrdović, Boris, Jovanović, Dragoljub, "Health aspects of dry-cured ham" in Meat Technology, 57, no. 1 (2016):39-46,
https://hdl.handle.net/21.15107/rcub_veterinar_1338 .