TY  - JOUR
AU  - Vranešević, Jelena
AU  - Vidaković Knežević, Suzana
AU  - Novaković, Anja
AU  - Pavlović, Anđela
AU  - Škaljac, Snežana
AU  - Kureljušić, Jasna
AU  - Vasilev, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3768
AB  - Demand for food, such as ready to eat food which is easy to consume with as long as possible
shelf life, has continuously increased due to the modernization and growth of the human population.
Sliced meat products that were normally packed and placed on the market in vacuum
packaging, were packed in MAP with the aim of extending the shelf life. The research objective
of this study was to determine the microbiological parameters and sensory characteristics
of 6 sliced meat products packaged in modified atmosphere (smoked pork loin with added
water, Budim sausage, Kamendin pancetta, Smoked pork neck with added water, Kulen,
Ham for pizza with added water) during the expected shelf life. This study included sensory
analysis and microbiological parameters (Listeria monocytogenes, Enterobacteriaceae and
total aerobic mesophilic microorganisms). All samples of sliced meat products packaged in
modified atmosphere had satisfactory microbiological and sensory characteristics during the
expected shelf life which ranged from 30 to 90 days.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life
VL  - 64
VL  - 2
SP  - 360
EP  - 364
DO  - 10.18485/meattech.2023.64.2.68
ER  - 

@article{
author = "Vranešević, Jelena and Vidaković Knežević, Suzana and Novaković, Anja and Pavlović, Anđela and Škaljac, Snežana and Kureljušić, Jasna and Vasilev, Dragan",
year = "2023",
abstract = "Demand for food, such as ready to eat food which is easy to consume with as long as possible
shelf life, has continuously increased due to the modernization and growth of the human population.
Sliced meat products that were normally packed and placed on the market in vacuum
packaging, were packed in MAP with the aim of extending the shelf life. The research objective
of this study was to determine the microbiological parameters and sensory characteristics
of 6 sliced meat products packaged in modified atmosphere (smoked pork loin with added
water, Budim sausage, Kamendin pancetta, Smoked pork neck with added water, Kulen,
Ham for pizza with added water) during the expected shelf life. This study included sensory
analysis and microbiological parameters (Listeria monocytogenes, Enterobacteriaceae and
total aerobic mesophilic microorganisms). All samples of sliced meat products packaged in
modified atmosphere had satisfactory microbiological and sensory characteristics during the
expected shelf life which ranged from 30 to 90 days.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life",
volume = "64, 2",
pages = "360-364",
doi = "10.18485/meattech.2023.64.2.68"
}

Vranešević, J., Vidaković Knežević, S., Novaković, A., Pavlović, A., Škaljac, S., Kureljušić, J.,& Vasilev, D.. (2023). Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life. in Meat Technology
Institute of Meat Hygiene and Technology., 64, 360-364.
https://doi.org/10.18485/meattech.2023.64.2.68

Vranešević J, Vidaković Knežević S, Novaković A, Pavlović A, Škaljac S, Kureljušić J, Vasilev D. Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life. in Meat Technology. 2023;64:360-364.
doi:10.18485/meattech.2023.64.2.68 .

Vranešević, Jelena, Vidaković Knežević, Suzana, Novaković, Anja, Pavlović, Anđela, Škaljac, Snežana, Kureljušić, Jasna, Vasilev, Dragan, "Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life" in Meat Technology, 64 (2023):360-364,
https://doi.org/10.18485/meattech.2023.64.2.68 . .

TY  - JOUR
AU  - Ikonić, Predrag
AU  - Peulić, Tatjana
AU  - Jokanović, Marija
AU  - Šojić, Branislav
AU  - Škaljac, Snežana
AU  - Popović, Sanja
AU  - Šarić, Ljubiša
AU  - Novaković, Aleksandra
AU  - Tomović, Vladimir
AU  - Vasilev, Dragan
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2229
AB  - Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The sausages were produced and analyzed within two production seasons in traditional practice. Water activity, color, texture and proximate composition varied significantly (P < 0.05), particularly due to moisture, protein and fat content, what indicated differences in basic formulation of raw sausage mixture, type of casing and some technological procedures. Based on the fatty acid profile the most favorable PUFA/SFA ratio was obtained in sausage P (0.68), while the obtained results for acid value (15.2–22.4 mg KOH/g lipid) and TBARS value (0.27–0.55 mg malondialdyde/kg) indicated low level of lipid degradation and oxidation in all samples. Regarding the microbial and biogenic amines (BA) analysis, positive outcome of this research is the total absence of all pathogenic microorganisms examined, while the registered levels of BA showed a great variability among the sausages. In particular, total BA content in L attained level that is approx. 50% higher than the recommended one. Hence, special care should be implemented regarding the future production and consumption of this type of sausage. Overall results of this study may be useful to define complete distinctive features of these sausages, to determine relations among them, as well as to improve some phases of traditional manufacturing process.
PB  - Springer
T2  - Journal of Food Science and Technology
T1  - Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages
VL  - 58
IS  - 8
SP  - 3215
EP  - 3222
DO  - 10.1007/s13197-020-04825-4
ER  - 

@article{
author = "Ikonić, Predrag and Peulić, Tatjana and Jokanović, Marija and Šojić, Branislav and Škaljac, Snežana and Popović, Sanja and Šarić, Ljubiša and Novaković, Aleksandra and Tomović, Vladimir and Vasilev, Dragan",
year = "2021",
abstract = "Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The sausages were produced and analyzed within two production seasons in traditional practice. Water activity, color, texture and proximate composition varied significantly (P < 0.05), particularly due to moisture, protein and fat content, what indicated differences in basic formulation of raw sausage mixture, type of casing and some technological procedures. Based on the fatty acid profile the most favorable PUFA/SFA ratio was obtained in sausage P (0.68), while the obtained results for acid value (15.2–22.4 mg KOH/g lipid) and TBARS value (0.27–0.55 mg malondialdyde/kg) indicated low level of lipid degradation and oxidation in all samples. Regarding the microbial and biogenic amines (BA) analysis, positive outcome of this research is the total absence of all pathogenic microorganisms examined, while the registered levels of BA showed a great variability among the sausages. In particular, total BA content in L attained level that is approx. 50% higher than the recommended one. Hence, special care should be implemented regarding the future production and consumption of this type of sausage. Overall results of this study may be useful to define complete distinctive features of these sausages, to determine relations among them, as well as to improve some phases of traditional manufacturing process.",
publisher = "Springer",
journal = "Journal of Food Science and Technology",
title = "Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages",
volume = "58",
number = "8",
pages = "3215-3222",
doi = "10.1007/s13197-020-04825-4"
}

Ikonić, P., Peulić, T., Jokanović, M., Šojić, B., Škaljac, S., Popović, S., Šarić, L., Novaković, A., Tomović, V.,& Vasilev, D.. (2021). Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages. in Journal of Food Science and Technology
Springer., 58(8), 3215-3222.
https://doi.org/10.1007/s13197-020-04825-4

Ikonić P, Peulić T, Jokanović M, Šojić B, Škaljac S, Popović S, Šarić L, Novaković A, Tomović V, Vasilev D. Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages. in Journal of Food Science and Technology. 2021;58(8):3215-3222.
doi:10.1007/s13197-020-04825-4 .

Ikonić, Predrag, Peulić, Tatjana, Jokanović, Marija, Šojić, Branislav, Škaljac, Snežana, Popović, Sanja, Šarić, Ljubiša, Novaković, Aleksandra, Tomović, Vladimir, Vasilev, Dragan, "Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages" in Journal of Food Science and Technology, 58, no. 8 (2021):3215-3222,
https://doi.org/10.1007/s13197-020-04825-4 . .