TY  - JOUR
AU  - Stojanović, Branislav
AU  - Vasilev, Dragan
AU  - Stojanović, Zdenka
AU  - Parunović, Nenad
AU  - Janković, Saša
AU  - Stanojević, Slavoljub
AU  - Balaban, Milica
AU  - Antić, Vesna
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2222
AB  - The aim of this work was to determine the sensory properties of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced by military recipes, and stored up to 6 years in tinplate cans. Dependence of the sensory properties on the storage period and on some trace elements content (Fe, Zn, Cu, Cr, Mn, Se, and Sn) was determined. Concentration of trace elements, measured by ICP-MS, was below the current allowable values, except for iron. Several samples showed Fe levels above the local legal limit of 30 mg/kg, with the mean values from 11.2 ± 1.4 mg/kg in PR to 40.9 ± 6.3 mg/kg in LP. The content of Sn increased with the length of storage, reaching a maximum of 4.82 mg/kg. Samples with a high concentration of Fe showed the lowest scores for sensory evaluation, with a pronounced metallic taste. Practical applications It has been shown that a connection can be established between the concentration of some trace elements, such as iron, and the sensory properties of canned meat products. In addition to storage time, sensory assessments of canned meat depend on other parameters, such as the quality of cans and raw materials, which need to be continuously examined to provide consumers with safe products. Monitoring the concentration of trace elements is very important for planning a safe and healthy diet for members of the Serbian Army, because trace elements are necessary in small quantities, while an increased level can be very harmful.
PB  - Wiley
T2  - Journal of Food Processing and Preservation
T1  - Determination of sensory properties and levels of trace elements during storage of canned meat products
VL  - 45
IS  - 3
SP  - e15278
DO  - 10.1111/jfpp.15278
ER  - 

@article{
author = "Stojanović, Branislav and Vasilev, Dragan and Stojanović, Zdenka and Parunović, Nenad and Janković, Saša and Stanojević, Slavoljub and Balaban, Milica and Antić, Vesna",
year = "2021",
abstract = "The aim of this work was to determine the sensory properties of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced by military recipes, and stored up to 6 years in tinplate cans. Dependence of the sensory properties on the storage period and on some trace elements content (Fe, Zn, Cu, Cr, Mn, Se, and Sn) was determined. Concentration of trace elements, measured by ICP-MS, was below the current allowable values, except for iron. Several samples showed Fe levels above the local legal limit of 30 mg/kg, with the mean values from 11.2 ± 1.4 mg/kg in PR to 40.9 ± 6.3 mg/kg in LP. The content of Sn increased with the length of storage, reaching a maximum of 4.82 mg/kg. Samples with a high concentration of Fe showed the lowest scores for sensory evaluation, with a pronounced metallic taste. Practical applications It has been shown that a connection can be established between the concentration of some trace elements, such as iron, and the sensory properties of canned meat products. In addition to storage time, sensory assessments of canned meat depend on other parameters, such as the quality of cans and raw materials, which need to be continuously examined to provide consumers with safe products. Monitoring the concentration of trace elements is very important for planning a safe and healthy diet for members of the Serbian Army, because trace elements are necessary in small quantities, while an increased level can be very harmful.",
publisher = "Wiley",
journal = "Journal of Food Processing and Preservation",
title = "Determination of sensory properties and levels of trace elements during storage of canned meat products",
volume = "45",
number = "3",
pages = "e15278",
doi = "10.1111/jfpp.15278"
}

Stojanović, B., Vasilev, D., Stojanović, Z., Parunović, N., Janković, S., Stanojević, S., Balaban, M.,& Antić, V.. (2021). Determination of sensory properties and levels of trace elements during storage of canned meat products. in Journal of Food Processing and Preservation
Wiley., 45(3), e15278.
https://doi.org/10.1111/jfpp.15278

Stojanović B, Vasilev D, Stojanović Z, Parunović N, Janković S, Stanojević S, Balaban M, Antić V. Determination of sensory properties and levels of trace elements during storage of canned meat products. in Journal of Food Processing and Preservation. 2021;45(3):e15278.
doi:10.1111/jfpp.15278 .

Stojanović, Branislav, Vasilev, Dragan, Stojanović, Zdenka, Parunović, Nenad, Janković, Saša, Stanojević, Slavoljub, Balaban, Milica, Antić, Vesna, "Determination of sensory properties and levels of trace elements during storage of canned meat products" in Journal of Food Processing and Preservation, 45, no. 3 (2021):e15278,
https://doi.org/10.1111/jfpp.15278 . .

TY  - JOUR
AU  - Stojanović, Branislav
AU  - Janković, Saša
AU  - Đorđević, Vesna
AU  - Marjanović, Sonja
AU  - Vasilev, Dragan
AU  - Stojanović, Zdenka
AU  - Balaban, Milica
AU  - Antić, Vesna
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2226
AB  - This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Hg, and Pb) in five types of canned meat products regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards and stored under regular conditions, were analyzed. Meat products were packed in tin cans made according to special requirements in terms of tin and varnish application and stored for up to 6 years. The content of toxic elements varied depending on the analyzed product. The highest average content of arsenic was in BG (10.00 μg/kg), cadmium in LP (35.91 μg/kg), and mercury and lead in PR (15.04 and 8.00 μg/kg, respectively). The average concentrations of As, Cd, Hg, and Pb in all types of canned meat products were significantly lower than the maximum permitted levels in food currently in force by local and EU legislation. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than 2 years. Examination of raw materials, spices, and additives showed that the highest Cd and Pb concentrations, which can affect the total level of these elements in meat products, were found in red ground pepper (Cd above 150 μg/kg) and dish supplement (Pb of 250 μg/kg). The assessment of the weekly intake of toxic elements through canned meat showed that it is significantly lower than the values that affect adversely to human health, as determined by the FAO/WHO and EFSA. However, as there is a constant possibility of contamination of raw materials and food additives, primarily due to environmental pollution, it is recommended to monitor the content of heavy metals in food permanently and assess their risk to human health.
PB  - Springer
PB  - EuCheMS Division of Chemistry and the Environment
T2  - Environmental Science and Pollution Research
T1  - Determination of toxic elements in meat products from Serbia packaged in tinplate cans
VL  - 28
IS  - 35
SP  - 48330
EP  - 48342
DO  - 10.1007/s11356-021-14051-w
ER  - 

@article{
author = "Stojanović, Branislav and Janković, Saša and Đorđević, Vesna and Marjanović, Sonja and Vasilev, Dragan and Stojanović, Zdenka and Balaban, Milica and Antić, Vesna",
year = "2021",
abstract = "This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Hg, and Pb) in five types of canned meat products regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards and stored under regular conditions, were analyzed. Meat products were packed in tin cans made according to special requirements in terms of tin and varnish application and stored for up to 6 years. The content of toxic elements varied depending on the analyzed product. The highest average content of arsenic was in BG (10.00 μg/kg), cadmium in LP (35.91 μg/kg), and mercury and lead in PR (15.04 and 8.00 μg/kg, respectively). The average concentrations of As, Cd, Hg, and Pb in all types of canned meat products were significantly lower than the maximum permitted levels in food currently in force by local and EU legislation. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than 2 years. Examination of raw materials, spices, and additives showed that the highest Cd and Pb concentrations, which can affect the total level of these elements in meat products, were found in red ground pepper (Cd above 150 μg/kg) and dish supplement (Pb of 250 μg/kg). The assessment of the weekly intake of toxic elements through canned meat showed that it is significantly lower than the values that affect adversely to human health, as determined by the FAO/WHO and EFSA. However, as there is a constant possibility of contamination of raw materials and food additives, primarily due to environmental pollution, it is recommended to monitor the content of heavy metals in food permanently and assess their risk to human health.",
publisher = "Springer, EuCheMS Division of Chemistry and the Environment",
journal = "Environmental Science and Pollution Research",
title = "Determination of toxic elements in meat products from Serbia packaged in tinplate cans",
volume = "28",
number = "35",
pages = "48330-48342",
doi = "10.1007/s11356-021-14051-w"
}

Stojanović, B., Janković, S., Đorđević, V., Marjanović, S., Vasilev, D., Stojanović, Z., Balaban, M.,& Antić, V.. (2021). Determination of toxic elements in meat products from Serbia packaged in tinplate cans. in Environmental Science and Pollution Research
Springer., 28(35), 48330-48342.
https://doi.org/10.1007/s11356-021-14051-w

Stojanović B, Janković S, Đorđević V, Marjanović S, Vasilev D, Stojanović Z, Balaban M, Antić V. Determination of toxic elements in meat products from Serbia packaged in tinplate cans. in Environmental Science and Pollution Research. 2021;28(35):48330-48342.
doi:10.1007/s11356-021-14051-w .

Stojanović, Branislav, Janković, Saša, Đorđević, Vesna, Marjanović, Sonja, Vasilev, Dragan, Stojanović, Zdenka, Balaban, Milica, Antić, Vesna, "Determination of toxic elements in meat products from Serbia packaged in tinplate cans" in Environmental Science and Pollution Research, 28, no. 35 (2021):48330-48342,
https://doi.org/10.1007/s11356-021-14051-w . .