TY  - JOUR
AU  - Branković Lazić, Ivana
AU  - Baltić, Milan Ž.
AU  - Simunović, Stefan
AU  - Ćirić, Jelena
AU  - Baltić, Tatjana
AU  - Jovanović, Jelena
AU  - Đorđević, Vesna Ž.
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3772
AB  - In the overall meat production, pork accounted for over 50%. The trend in meat production
during the observed period indicates an increase in production volume. The increased
production volume is based on the fact that the slaughtering of cattle and the import of live
animals to Serbia (pigs and poultry) for feeding and slaughtering as live animals from Serbia
have both increased. The crisis in livestock farming in Serbia is evident from the data that
the average value of meat and processed meat products imported and the value of live animal
imports averaged over $US 150 million from 2012 to 2021.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Examination of the volume of meat production and the value of meat imports to Serbia from 2012 to 2021
VL  - 64
IS  - 2
SP  - 500
EP  - 504
DO  - 10.18485/meattech.2023.64.2.96
ER  - 

@article{
author = "Branković Lazić, Ivana and Baltić, Milan Ž. and Simunović, Stefan and Ćirić, Jelena and Baltić, Tatjana and Jovanović, Jelena and Đorđević, Vesna Ž.",
year = "2023",
abstract = "In the overall meat production, pork accounted for over 50%. The trend in meat production
during the observed period indicates an increase in production volume. The increased
production volume is based on the fact that the slaughtering of cattle and the import of live
animals to Serbia (pigs and poultry) for feeding and slaughtering as live animals from Serbia
have both increased. The crisis in livestock farming in Serbia is evident from the data that
the average value of meat and processed meat products imported and the value of live animal
imports averaged over $US 150 million from 2012 to 2021.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Examination of the volume of meat production and the value of meat imports to Serbia from 2012 to 2021",
volume = "64",
number = "2",
pages = "500-504",
doi = "10.18485/meattech.2023.64.2.96"
}

Branković Lazić, I., Baltić, M. Ž., Simunović, S., Ćirić, J., Baltić, T., Jovanović, J.,& Đorđević, V. Ž.. (2023). Examination of the volume of meat production and the value of meat imports to Serbia from 2012 to 2021. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 500-504.
https://doi.org/10.18485/meattech.2023.64.2.96

Branković Lazić I, Baltić MŽ, Simunović S, Ćirić J, Baltić T, Jovanović J, Đorđević VŽ. Examination of the volume of meat production and the value of meat imports to Serbia from 2012 to 2021. in Meat Technology. 2023;64(2):500-504.
doi:10.18485/meattech.2023.64.2.96 .

Branković Lazić, Ivana, Baltić, Milan Ž., Simunović, Stefan, Ćirić, Jelena, Baltić, Tatjana, Jovanović, Jelena, Đorđević, Vesna Ž., "Examination of the volume of meat production and the value of meat imports to Serbia from 2012 to 2021" in Meat Technology, 64, no. 2 (2023):500-504,
https://doi.org/10.18485/meattech.2023.64.2.96 . .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Simunović, Stefan
AU  - Simunović, Sara
AU  - Jovanović, Jelena
AU  - Becskei, Zsolt
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3493
AB  - The aim of this work is to ensure the safety of finely chopped cooked sausages stuffed in a cellulose
casing, diameter 21 mm. Safety is ensured by thermal treatment of the level of pasteurization
in a chamber under a defined thermal treatment program. By monitoring the temperature
in the product’s thermal center at different control positions in the chamber, temperatures
of 75.26℃–77.11°C were determined with a thermocouple. In doing so, the products spent
8–9 minutes at a temperature higher than 70°C, and 18–20 minutes at a temperature higher
than 55°C. Considering that it is a small diameter product, the heat intensively penetrates to
the thermal center and thus ensures the safety of the product. However, due to the relatively
short time of the heat treatment, the pasteurization values (pv) at the control points were in the
range of 18.3–26 minutes. Therefore, we conclude that ensuring the safety of products with
a narrower diameter is achieved only by controlling the temperature in the thermal center of
the product, and not with pv values. Considering that this sausage is a perishable product,
it is necessary to provide a proper cold chain (0–4℃) after manufacture so that the product
remains suitable for consumption within the period defined in a shelf‑life study.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment
VL  - 64
IS  - 2
SP  - 453
EP  - 459
DO  - 10.18485/meattech.2023.64.2.87
ER  - 

@article{
author = "Rašeta, Mladen and Branković-Lazić, Ivana and Mrdović, Boris and Simunović, Stefan and Simunović, Sara and Jovanović, Jelena and Becskei, Zsolt",
year = "2023",
abstract = "The aim of this work is to ensure the safety of finely chopped cooked sausages stuffed in a cellulose
casing, diameter 21 mm. Safety is ensured by thermal treatment of the level of pasteurization
in a chamber under a defined thermal treatment program. By monitoring the temperature
in the product’s thermal center at different control positions in the chamber, temperatures
of 75.26℃–77.11°C were determined with a thermocouple. In doing so, the products spent
8–9 minutes at a temperature higher than 70°C, and 18–20 minutes at a temperature higher
than 55°C. Considering that it is a small diameter product, the heat intensively penetrates to
the thermal center and thus ensures the safety of the product. However, due to the relatively
short time of the heat treatment, the pasteurization values (pv) at the control points were in the
range of 18.3–26 minutes. Therefore, we conclude that ensuring the safety of products with
a narrower diameter is achieved only by controlling the temperature in the thermal center of
the product, and not with pv values. Considering that this sausage is a perishable product,
it is necessary to provide a proper cold chain (0–4℃) after manufacture so that the product
remains suitable for consumption within the period defined in a shelf‑life study.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment",
volume = "64",
number = "2",
pages = "453-459",
doi = "10.18485/meattech.2023.64.2.87"
}

Rašeta, M., Branković-Lazić, I., Mrdović, B., Simunović, S., Simunović, S., Jovanović, J.,& Becskei, Z.. (2023). Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 453-459.
https://doi.org/10.18485/meattech.2023.64.2.87

Rašeta M, Branković-Lazić I, Mrdović B, Simunović S, Simunović S, Jovanović J, Becskei Z. Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment. in Meat Technology. 2023;64(2):453-459.
doi:10.18485/meattech.2023.64.2.87 .

Rašeta, Mladen, Branković-Lazić, Ivana, Mrdović, Boris, Simunović, Stefan, Simunović, Sara, Jovanović, Jelena, Becskei, Zsolt, "Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment" in Meat Technology, 64, no. 2 (2023):453-459,
https://doi.org/10.18485/meattech.2023.64.2.87 . .

TY  - JOUR
AU  - Nikolić, Aleksandra
AU  - Jovanović, Jelena
AU  - Đorđević, Vesna
AU  - Trbović, Dejana
AU  - Sinđić, Milijana
AU  - Babić Milijašević, Jelena
AU  - Milićević, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3589
AB  - The aim of this research was to determine the influence of horse feed on selected nutritionally important components of mare’s milk with a focus on fat content: total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA),
stearic fatty acid, n-3 PUFA, n-6 PUFA, linoleic (LA) and α‑linolenic (ALA) fatty acids.
Also, the chemical parameters of the fatty acid composition of feed for horses (briquettes and
meadow hay) were examined. Research results showed that complete feed contains a higher
crude protein and fat content than hay. In addition, there was a difference in the composition
of fatty acids in the milk of mares fed meadow hay compared to briquettes. Accordingly, the
diet of mares has an influence on the chemical and fatty acid composition of milk, but it is
not the only factor that has an influence.
PB  - Belgrade : Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk
VL  - 64
IS  - 2
SP  - 422
EP  - 426
DO  - 10.18485/meattech.2023.64.2.81
ER  - 

@article{
author = "Nikolić, Aleksandra and Jovanović, Jelena and Đorđević, Vesna and Trbović, Dejana and Sinđić, Milijana and Babić Milijašević, Jelena and Milićević, Dragan",
year = "2023",
abstract = "The aim of this research was to determine the influence of horse feed on selected nutritionally important components of mare’s milk with a focus on fat content: total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA),
stearic fatty acid, n-3 PUFA, n-6 PUFA, linoleic (LA) and α‑linolenic (ALA) fatty acids.
Also, the chemical parameters of the fatty acid composition of feed for horses (briquettes and
meadow hay) were examined. Research results showed that complete feed contains a higher
crude protein and fat content than hay. In addition, there was a difference in the composition
of fatty acids in the milk of mares fed meadow hay compared to briquettes. Accordingly, the
diet of mares has an influence on the chemical and fatty acid composition of milk, but it is
not the only factor that has an influence.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk",
volume = "64",
number = "2",
pages = "422-426",
doi = "10.18485/meattech.2023.64.2.81"
}

Nikolić, A., Jovanović, J., Đorđević, V., Trbović, D., Sinđić, M., Babić Milijašević, J.,& Milićević, D.. (2023). Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk. in Meat Technology
Belgrade : Institute of Meat Hygiene and Technology., 64(2), 422-426.
https://doi.org/10.18485/meattech.2023.64.2.81

Nikolić A, Jovanović J, Đorđević V, Trbović D, Sinđić M, Babić Milijašević J, Milićević D. Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk. in Meat Technology. 2023;64(2):422-426.
doi:10.18485/meattech.2023.64.2.81 .

Nikolić, Aleksandra, Jovanović, Jelena, Đorđević, Vesna, Trbović, Dejana, Sinđić, Milijana, Babić Milijašević, Jelena, Milićević, Dragan, "Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk" in Meat Technology, 64, no. 2 (2023):422-426,
https://doi.org/10.18485/meattech.2023.64.2.81 . .