TY  - JOUR
AU  - Krstić, Miljana
AU  - Đorđević, Vesna
AU  - Ćirić, Jelena
AU  - Baltić, Tatjana
AU  - Bajčić, Aleksandar
AU  - Simunović, Sara
AU  - Perić, Dejan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3769
AB  - of fattening broilers involves raising broilers on farms with a capacity of 5,000 to 50,000
units or more at a density of 0.06 m2 per bird. Modern poultry farms are constructed
with the task of reducing heat loss, i.e. improving energy efficiency, which very often
in combination with reduced ventilation can lead to increased levels of ammonia (NH3),
carbon dioxide (CO2) and other air pollutants, and thus adversely affect animal health
and productivity. The speed of gas emissions is influenced by many factors, such as the
composition of feed and the efficiency of feed use (conversion), the quality of the litter
and the microclimatic conditions on the farm. The litter on intensive poultry farms usually
contains 4 to 6% of nitrogen, most of which is in NH3 or NH4
+ form. The mixture
of litter and manure is a storage of nitrogen which is released in the form of ammonia
under appropriate conditions. On the other hand, the main source of carbon dioxide in
livestock is the product of animal respiration, so there is a connection between the levels
of animal metabolism and CO2 production on farms. The production of carbon dioxide in
birds is proportional to their metabolic heat production, and thus to the metabolic body
mass of the bird, which is affected by temperature and activity. The aim of the study
was to examine the effect of a nutritional supplement, Eubiotic, added to broiler feed on
the NH3 and CO2 emissions in a broiler farm. The values of NH3 and CO2 emissions in
the facility for breeding fattening broilers that received Eubiotic in feed were numerically
lower, which can be explained by better digestibility of basic nutrients, primarily
proteins, present in feed.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production
VL  - 64
IS  - 2
SP  - 387
EP  - 391
DO  - 10.18485/meattech.2023.64.2.74
ER  - 

@article{
author = "Krstić, Miljana and Đorđević, Vesna and Ćirić, Jelena and Baltić, Tatjana and Bajčić, Aleksandar and Simunović, Sara and Perić, Dejan",
year = "2023",
abstract = "of fattening broilers involves raising broilers on farms with a capacity of 5,000 to 50,000
units or more at a density of 0.06 m2 per bird. Modern poultry farms are constructed
with the task of reducing heat loss, i.e. improving energy efficiency, which very often
in combination with reduced ventilation can lead to increased levels of ammonia (NH3),
carbon dioxide (CO2) and other air pollutants, and thus adversely affect animal health
and productivity. The speed of gas emissions is influenced by many factors, such as the
composition of feed and the efficiency of feed use (conversion), the quality of the litter
and the microclimatic conditions on the farm. The litter on intensive poultry farms usually
contains 4 to 6% of nitrogen, most of which is in NH3 or NH4
+ form. The mixture
of litter and manure is a storage of nitrogen which is released in the form of ammonia
under appropriate conditions. On the other hand, the main source of carbon dioxide in
livestock is the product of animal respiration, so there is a connection between the levels
of animal metabolism and CO2 production on farms. The production of carbon dioxide in
birds is proportional to their metabolic heat production, and thus to the metabolic body
mass of the bird, which is affected by temperature and activity. The aim of the study
was to examine the effect of a nutritional supplement, Eubiotic, added to broiler feed on
the NH3 and CO2 emissions in a broiler farm. The values of NH3 and CO2 emissions in
the facility for breeding fattening broilers that received Eubiotic in feed were numerically
lower, which can be explained by better digestibility of basic nutrients, primarily
proteins, present in feed.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production",
volume = "64",
number = "2",
pages = "387-391",
doi = "10.18485/meattech.2023.64.2.74"
}

Krstić, M., Đorđević, V., Ćirić, J., Baltić, T., Bajčić, A., Simunović, S.,& Perić, D.. (2023). Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 387-391.
https://doi.org/10.18485/meattech.2023.64.2.74

Krstić M, Đorđević V, Ćirić J, Baltić T, Bajčić A, Simunović S, Perić D. Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production. in Meat Technology. 2023;64(2):387-391.
doi:10.18485/meattech.2023.64.2.74 .

Krstić, Miljana, Đorđević, Vesna, Ćirić, Jelena, Baltić, Tatjana, Bajčić, Aleksandar, Simunović, Sara, Perić, Dejan, "Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production" in Meat Technology, 64, no. 2 (2023):387-391,
https://doi.org/10.18485/meattech.2023.64.2.74 . .

TY  - JOUR
AU  - Bajčić, Aleksandar
AU  - Trbović, Dejana
AU  - Vasilev, Dragan
AU  - Đorđević, Vesna
AU  - Branković Lazić, Ivana
AU  - Silađi, Čaba
AU  - Petronijević, Radivoj
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3765
AB  - Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case of other authors, which signifies the importance of using this
method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid
composition with particular attention to butyric acid. Butyric acid contents were in the range
from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77
in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other
authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential
for laboratories that must conduct analyses for food production, quality control during
production, and inspection tasks for the import and export of these food products.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Detection of milk fat in dairy products — an alternative approach
VL  - 64
IS  - 2
SP  - 285
EP  - 288
DO  - 10.18485/meattech.2023.64.2.53
ER  - 

@article{
author = "Bajčić, Aleksandar and Trbović, Dejana and Vasilev, Dragan and Đorđević, Vesna and Branković Lazić, Ivana and Silađi, Čaba and Petronijević, Radivoj",
year = "2023",
abstract = "Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case of other authors, which signifies the importance of using this
method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid
composition with particular attention to butyric acid. Butyric acid contents were in the range
from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77
in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other
authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential
for laboratories that must conduct analyses for food production, quality control during
production, and inspection tasks for the import and export of these food products.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Detection of milk fat in dairy products — an alternative approach",
volume = "64",
number = "2",
pages = "285-288",
doi = "10.18485/meattech.2023.64.2.53"
}

Bajčić, A., Trbović, D., Vasilev, D., Đorđević, V., Branković Lazić, I., Silađi, Č.,& Petronijević, R.. (2023). Detection of milk fat in dairy products — an alternative approach. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 285-288.
https://doi.org/10.18485/meattech.2023.64.2.53

Bajčić A, Trbović D, Vasilev D, Đorđević V, Branković Lazić I, Silađi Č, Petronijević R. Detection of milk fat in dairy products — an alternative approach. in Meat Technology. 2023;64(2):285-288.
doi:10.18485/meattech.2023.64.2.53 .

Bajčić, Aleksandar, Trbović, Dejana, Vasilev, Dragan, Đorđević, Vesna, Branković Lazić, Ivana, Silađi, Čaba, Petronijević, Radivoj, "Detection of milk fat in dairy products — an alternative approach" in Meat Technology, 64, no. 2 (2023):285-288,
https://doi.org/10.18485/meattech.2023.64.2.53 . .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Đorđević, Vesna
AU  - Marković, Radmila
AU  - Dimitrijević, Mirjana
AU  - Pavlićević, Nataša
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3829
AB  - Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses
have been public health orphans in the world of research funding, especially because
these zoonoses have been limited for the most part to populations living in low- and
middle-income countries (Chai et al., 2005). Zoonotic parasites are a significant food
safety problem, particularly in Asia, because fish are a very important source of protein for people living in rural areas (Thien et al., 2009). In an attempt to change the nature, so they can adjust it for their needs, humans, directly or indirectly, affect parasites
occurrence. As a result of global warming it is expected for some species to become
locally extirpated and experience range contractions, while introductions of others,
including potentially harmful pathogens, will occur in both freshwater and marine
systems (Marcogliese, 2001.). Geographical barriers are slowly being breached by
international travel developing into a major industry, by improved refrigerated food
transport, by growing international markets, by increased tourism and by demographic
changes such as migration (Chai et al., 2005; Dorny et al., 2009). Populations at risk
are expanding also as a result of changes in cultural habits and culinary practices, such as the increase of eating raw, marinated, smoked, salted, pickled, airdried or undercooked fish meat and fish products. Eating sushi, sashimi, koi-pla, kinilaw and cevishe is
becoming inceasingly fashionable in many countries (Macpherson, 2005). In the last
decade it has been noted increasing in the number of people eating meals prepared in
restaurants, canteens and fast food outlets as well as from street food vendors who do
not always respect food safety (Dorny et al., 2009). All of these has led to a dramatic
rise in the incidence of a large number of fish-borne zoonotic parasitic infections in
previously uninfected ethnic groups (Macpherson, 2005). The role of some factors
like ages, malnutrition, HIV infection and other underlying medical conditions should
not be neglected in etiopathogenesis of fish-borne parasitic zoonoses (Dorny et al.,
2009).
PB  - Belgrade : Faculty of Agriculture
C3  - VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013
T1  - Fish-born parasitic zoonoses with special reference to anthropogenic impact
T1  - Zoonotske parazitoze riba sa posebnim osvrtom na antropogeni uticaj
SP  - 129
EP  - 135
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3829
ER  - 

@conference{
author = "Baltić, Milan Ž. and Bošković, Marija and Đorđević, Vesna and Marković, Radmila and Dimitrijević, Mirjana and Pavlićević, Nataša",
year = "2013",
abstract = "Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses
have been public health orphans in the world of research funding, especially because
these zoonoses have been limited for the most part to populations living in low- and
middle-income countries (Chai et al., 2005). Zoonotic parasites are a significant food
safety problem, particularly in Asia, because fish are a very important source of protein for people living in rural areas (Thien et al., 2009). In an attempt to change the nature, so they can adjust it for their needs, humans, directly or indirectly, affect parasites
occurrence. As a result of global warming it is expected for some species to become
locally extirpated and experience range contractions, while introductions of others,
including potentially harmful pathogens, will occur in both freshwater and marine
systems (Marcogliese, 2001.). Geographical barriers are slowly being breached by
international travel developing into a major industry, by improved refrigerated food
transport, by growing international markets, by increased tourism and by demographic
changes such as migration (Chai et al., 2005; Dorny et al., 2009). Populations at risk
are expanding also as a result of changes in cultural habits and culinary practices, such as the increase of eating raw, marinated, smoked, salted, pickled, airdried or undercooked fish meat and fish products. Eating sushi, sashimi, koi-pla, kinilaw and cevishe is
becoming inceasingly fashionable in many countries (Macpherson, 2005). In the last
decade it has been noted increasing in the number of people eating meals prepared in
restaurants, canteens and fast food outlets as well as from street food vendors who do
not always respect food safety (Dorny et al., 2009). All of these has led to a dramatic
rise in the incidence of a large number of fish-borne zoonotic parasitic infections in
previously uninfected ethnic groups (Macpherson, 2005). The role of some factors
like ages, malnutrition, HIV infection and other underlying medical conditions should
not be neglected in etiopathogenesis of fish-borne parasitic zoonoses (Dorny et al.,
2009).",
publisher = "Belgrade : Faculty of Agriculture",
journal = "VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013",
title = "Fish-born parasitic zoonoses with special reference to anthropogenic impact, Zoonotske parazitoze riba sa posebnim osvrtom na antropogeni uticaj",
pages = "129-135",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3829"
}

Baltić, M. Ž., Bošković, M., Đorđević, V., Marković, R., Dimitrijević, M.,& Pavlićević, N.. (2013). Fish-born parasitic zoonoses with special reference to anthropogenic impact. in VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013
Belgrade : Faculty of Agriculture., 129-135.
https://hdl.handle.net/21.15107/rcub_veterinar_3829

Baltić MŽ, Bošković M, Đorđević V, Marković R, Dimitrijević M, Pavlićević N. Fish-born parasitic zoonoses with special reference to anthropogenic impact. in VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013. 2013;:129-135.
https://hdl.handle.net/21.15107/rcub_veterinar_3829 .

Baltić, Milan Ž., Bošković, Marija, Đorđević, Vesna, Marković, Radmila, Dimitrijević, Mirjana, Pavlićević, Nataša, "Fish-born parasitic zoonoses with special reference to anthropogenic impact" in VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013 (2013):129-135,
https://hdl.handle.net/21.15107/rcub_veterinar_3829 .

TY  - CONF
AU  - Marković, Radmila
AU  - Đorđević, Vesna
AU  - Baltić, Milan Ž.
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3835
AB  - The development of functional foods
has led to the investigation of the influence and
incorporation of one or more components with the
functional activities in the different types of food
products, in which the meat and meat products
deserve special attention. This research was
directed towards providing healthy alternatives to
products that have been often identified as the
cause of the different types of diseases. Linoleic
acid contains 18 carbon atoms and as an
unsaturated fatty acid has two cis-double bond at
positions cis-9 and cis-12 (c9, c12)-18:2. It belongs
to the essential ω-6 fatty acids. Conjugation of the
double bonds occurring conjugated linoleic acid
(CLA), which are geometric and positional
isomers of cis and trans (c/c, c/t, t/t or t/c) double
bonds at positions c9 and c11; c10 and c12; c8 and
c10; c7 and c9; and c11 and c13. Of these CLA
isomers in nature are mostly present cis- 9 and
trans- 11 and trans- 10 and cis-12 isomers. In
foods, such as beef, milk and milk products in a
large percentage are present c9 and t11
conjugated linoleic acid, while the isomer trans-10
cis-12 is less frequent.
PB  - Belgrade : Institute of Meat Hygiene and Technology
C3  - International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013
T1  - The importance of conjugated linoleic acid for meat quality
SP  - 17
EP  - 23
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3835
ER  - 

@conference{
author = "Marković, Radmila and Đorđević, Vesna and Baltić, Milan Ž.",
year = "2013",
abstract = "The development of functional foods
has led to the investigation of the influence and
incorporation of one or more components with the
functional activities in the different types of food
products, in which the meat and meat products
deserve special attention. This research was
directed towards providing healthy alternatives to
products that have been often identified as the
cause of the different types of diseases. Linoleic
acid contains 18 carbon atoms and as an
unsaturated fatty acid has two cis-double bond at
positions cis-9 and cis-12 (c9, c12)-18:2. It belongs
to the essential ω-6 fatty acids. Conjugation of the
double bonds occurring conjugated linoleic acid
(CLA), which are geometric and positional
isomers of cis and trans (c/c, c/t, t/t or t/c) double
bonds at positions c9 and c11; c10 and c12; c8 and
c10; c7 and c9; and c11 and c13. Of these CLA
isomers in nature are mostly present cis- 9 and
trans- 11 and trans- 10 and cis-12 isomers. In
foods, such as beef, milk and milk products in a
large percentage are present c9 and t11
conjugated linoleic acid, while the isomer trans-10
cis-12 is less frequent.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013",
title = "The importance of conjugated linoleic acid for meat quality",
pages = "17-23",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3835"
}

Marković, R., Đorđević, V.,& Baltić, M. Ž.. (2013). The importance of conjugated linoleic acid for meat quality. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013
Belgrade : Institute of Meat Hygiene and Technology., 17-23.
https://hdl.handle.net/21.15107/rcub_veterinar_3835

Marković R, Đorđević V, Baltić MŽ. The importance of conjugated linoleic acid for meat quality. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013. 2013;:17-23.
https://hdl.handle.net/21.15107/rcub_veterinar_3835 .

Marković, Radmila, Đorđević, Vesna, Baltić, Milan Ž., "The importance of conjugated linoleic acid for meat quality" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 (2013):17-23,
https://hdl.handle.net/21.15107/rcub_veterinar_3835 .

TY  - CONF
AU  - Pavlićević, Nataša
AU  - Baltić, Milan Ž.
AU  - Dimitrijević, Mirjana
AU  - Đorđević, Vesna
AU  - Marković, Radmila
AU  - Mirilović, Milorad
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3850
AB  - Sustainability of cold smoked fish
products, can be defined as the period of time
between the packing of food and which the
product is safe for the consumers' health and, its
organoleptic characteristics nutritional value are
invariable and acceptable for consumers. This
demand is largely achieved by packing fish
product in vacuum or in modified
atmosphere. The aim of our study was to show the
changes of selected sensory characteristics of cold
smoked trout packed in a vacuum and modified
atmosphere. In experiment, two groups of trout
are formed. The first group was vacuumed (group
I) and the second one is packaged in a gas mixture
with 90% CO2 and 10% N2 (group II). Average
scores of color intensity of group I was identified
with statistically significant higher scores.
Average scores of odor and taste of the smoke and
overall acceptability of group II were significantly
higher. Results of experiment show advantages
and some potential disadvantages of packing cold
smoked trout in modified atmosphere.
PB  - Belgrade : Institute of Meat Hygiene and Technology
C3  - International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013
T1  - Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere
SP  - 309
EP  - 315
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3850
ER  - 

@conference{
author = "Pavlićević, Nataša and Baltić, Milan Ž. and Dimitrijević, Mirjana and Đorđević, Vesna and Marković, Radmila and Mirilović, Milorad",
year = "2013",
abstract = "Sustainability of cold smoked fish
products, can be defined as the period of time
between the packing of food and which the
product is safe for the consumers' health and, its
organoleptic characteristics nutritional value are
invariable and acceptable for consumers. This
demand is largely achieved by packing fish
product in vacuum or in modified
atmosphere. The aim of our study was to show the
changes of selected sensory characteristics of cold
smoked trout packed in a vacuum and modified
atmosphere. In experiment, two groups of trout
are formed. The first group was vacuumed (group
I) and the second one is packaged in a gas mixture
with 90% CO2 and 10% N2 (group II). Average
scores of color intensity of group I was identified
with statistically significant higher scores.
Average scores of odor and taste of the smoke and
overall acceptability of group II were significantly
higher. Results of experiment show advantages
and some potential disadvantages of packing cold
smoked trout in modified atmosphere.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013",
title = "Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere",
pages = "309-315",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3850"
}

Pavlićević, N., Baltić, M. Ž., Dimitrijević, M., Đorđević, V., Marković, R.,& Mirilović, M.. (2013). Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013
Belgrade : Institute of Meat Hygiene and Technology., 309-315.
https://hdl.handle.net/21.15107/rcub_veterinar_3850

Pavlićević N, Baltić MŽ, Dimitrijević M, Đorđević V, Marković R, Mirilović M. Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013. 2013;:309-315.
https://hdl.handle.net/21.15107/rcub_veterinar_3850 .

Pavlićević, Nataša, Baltić, Milan Ž., Dimitrijević, Mirjana, Đorđević, Vesna, Marković, Radmila, Mirilović, Milorad, "Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 (2013):309-315,
https://hdl.handle.net/21.15107/rcub_veterinar_3850 .

TY  - CONF
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Neđeljko
AU  - Đorđević, Vesna
AU  - Petrović, Jelena
AU  - Petković, Jelena
AU  - Teodorović, Vlado
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3854
AB  - Campylobacter bacteria are the second
most frequently reported cause of foodborne
illness in humans and are the most common
bacteria that cause gastroenteritis worldwide,
with an estimated 845,024 cases occurring
annually, according to the Centers for Disease
Control and Prevention (CDC). EFSA Panel on
Biological Hazards (BIOHAZ) is estimated that
there are approximately nine million cases of
human campylobacteriosis per year in the EU27
are unreported. Most often, carcasses or meat are
contaminated by Campylobacter from faeces
during slaughtering. Major food sources linked to
C. jejuni infections include improperly handled or
undercooked poultry products, unpasteurized
milk and cheeses made from unpasteurized milk,
and contaminated water. Campylobacter infection
in humans has been linked to handling and eating
raw or undercooked meat and poultry, whether
fresh or frozen. To protect consumers from this
public health threat, the EU has adopted an
integrated approach food safety from the farm to
the fork. In EFSA assessments, has among others
found that achieving set reduction targets
for Campylobacter in chicken flocks in the EU
would significantly reduce the risk of human
contamination. Prevention is based on control
measures at all stages of the food chain, from
agricultural production on a farm, to processing,
manufacturing and preparation of foods both
commercially and domestically. Control options in
primary production, such as restriction of
slaughter age and discontinuing thinning are
directly available from a technical point of view
but interfere strongly with current industrial
practices. Control options for reducing carcass concentration, such as freezing, hot water and
chemical decontamination are also directly
available. Chemical decontamination is subject to
approval in the EU and no chemicals are
currently approved for use.
PB  - Belgrade : Institute of Meat Hygiene and Technology
C3  - International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013
T1  - Campylobacteriosis – food as a source of infection
SP  - 281
EP  - 284
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3854
ER  - 

@conference{
author = "Dimitrijević, Mirjana and Karabasil, Neđeljko and Đorđević, Vesna and Petrović, Jelena and Petković, Jelena and Teodorović, Vlado",
year = "2013",
abstract = "Campylobacter bacteria are the second
most frequently reported cause of foodborne
illness in humans and are the most common
bacteria that cause gastroenteritis worldwide,
with an estimated 845,024 cases occurring
annually, according to the Centers for Disease
Control and Prevention (CDC). EFSA Panel on
Biological Hazards (BIOHAZ) is estimated that
there are approximately nine million cases of
human campylobacteriosis per year in the EU27
are unreported. Most often, carcasses or meat are
contaminated by Campylobacter from faeces
during slaughtering. Major food sources linked to
C. jejuni infections include improperly handled or
undercooked poultry products, unpasteurized
milk and cheeses made from unpasteurized milk,
and contaminated water. Campylobacter infection
in humans has been linked to handling and eating
raw or undercooked meat and poultry, whether
fresh or frozen. To protect consumers from this
public health threat, the EU has adopted an
integrated approach food safety from the farm to
the fork. In EFSA assessments, has among others
found that achieving set reduction targets
for Campylobacter in chicken flocks in the EU
would significantly reduce the risk of human
contamination. Prevention is based on control
measures at all stages of the food chain, from
agricultural production on a farm, to processing,
manufacturing and preparation of foods both
commercially and domestically. Control options in
primary production, such as restriction of
slaughter age and discontinuing thinning are
directly available from a technical point of view
but interfere strongly with current industrial
practices. Control options for reducing carcass concentration, such as freezing, hot water and
chemical decontamination are also directly
available. Chemical decontamination is subject to
approval in the EU and no chemicals are
currently approved for use.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013",
title = "Campylobacteriosis – food as a source of infection",
pages = "281-284",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3854"
}

Dimitrijević, M., Karabasil, N., Đorđević, V., Petrović, J., Petković, J.,& Teodorović, V.. (2013). Campylobacteriosis – food as a source of infection. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013
Belgrade : Institute of Meat Hygiene and Technology., 281-284.
https://hdl.handle.net/21.15107/rcub_veterinar_3854

Dimitrijević M, Karabasil N, Đorđević V, Petrović J, Petković J, Teodorović V. Campylobacteriosis – food as a source of infection. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013. 2013;:281-284.
https://hdl.handle.net/21.15107/rcub_veterinar_3854 .

Dimitrijević, Mirjana, Karabasil, Neđeljko, Đorđević, Vesna, Petrović, Jelena, Petković, Jelena, Teodorović, Vlado, "Campylobacteriosis – food as a source of infection" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 (2013):281-284,
https://hdl.handle.net/21.15107/rcub_veterinar_3854 .

TY  - JOUR
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
AU  - Šefer, Dragan
AU  - Radulović, Stamen
AU  - Drljačić, Aleksandar
AU  - Đorđević, Vesna
AU  - Ristić, M.
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3847
T2  - REKASAN Journal
T1  - Erhohte Mengen an organisch gebundenem Selen und Vitamin E in der Broilermast
VL  - 19
IS  - 37/38
SP  - 55
EP  - 58
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3847
ER  - 

@article{
author = "Marković, Radmila and Baltić, Milan Ž. and Šefer, Dragan and Radulović, Stamen and Drljačić, Aleksandar and Đorđević, Vesna and Ristić, M.",
year = "2012",
journal = "REKASAN Journal",
title = "Erhohte Mengen an organisch gebundenem Selen und Vitamin E in der Broilermast",
volume = "19",
number = "37/38",
pages = "55-58",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3847"
}

Marković, R., Baltić, M. Ž., Šefer, D., Radulović, S., Drljačić, A., Đorđević, V.,& Ristić, M.. (2012). Erhohte Mengen an organisch gebundenem Selen und Vitamin E in der Broilermast. in REKASAN Journal, 19(37/38), 55-58.
https://hdl.handle.net/21.15107/rcub_veterinar_3847

Marković R, Baltić MŽ, Šefer D, Radulović S, Drljačić A, Đorđević V, Ristić M. Erhohte Mengen an organisch gebundenem Selen und Vitamin E in der Broilermast. in REKASAN Journal. 2012;19(37/38):55-58.
https://hdl.handle.net/21.15107/rcub_veterinar_3847 .

Marković, Radmila, Baltić, Milan Ž., Šefer, Dragan, Radulović, Stamen, Drljačić, Aleksandar, Đorđević, Vesna, Ristić, M., "Erhohte Mengen an organisch gebundenem Selen und Vitamin E in der Broilermast" in REKASAN Journal, 19, no. 37/38 (2012):55-58,
https://hdl.handle.net/21.15107/rcub_veterinar_3847 .

TY  - JOUR
AU  - Jovanović, Srđan
AU  - Todorović, Ema
AU  - Dokmanović, Marija
AU  - Đorđević, Vesna
AU  - Popović, Ljuba
AU  - Đurić, Jelena
AU  - Baltić, Milan Ž.
PY  - 2009
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3885
AB  - Kvalitet mesa je rezultat složenih i osetljivih biohemijskih procesa i promena koje se u mišiću odvijaju nakon klanja. Zahtevi potrošača u pogledu kvaliteta svinjskog mesa su različiti. Nekima su najznačajnija, pre svega, senzorna svojstva, odnosno izgled mesa. Drugi potrošači su više zainteresovani za uslove pod kojima je svinjsko meso proizvedeno, za koje smatraju da su etički prihvatljivi. Proizvođači svežeg svinjskog mesa zahtevaju meso tačno određenog kvaliteta, tj. da nije BMV ili TČS, dok prerađivače interesuje da je meso dobrih osobina za preradu radi što boljeg iskorišćenja sirovine i kvaliteta proizvoda.
Imajući u vidu trenutne trendove na tržištu svinjskog mesa u Srbiji, cilj ovog rada je bio da se ispitaju razlike u hemij- skom sastavu mesa, pH mesa, gubitku mase prilikom hlađenja i gubitku mase prilikom termičke obrade mesa svinja oba pola, sa farmi u Srbiji, u toku novembra 2006. godine i utvrdi stepen njihove statističke značajnosti. Rezultati ispitivanja su ukazali da između hemijskog sastava dugog leđnog mišića polutki svinja muškog i ženskog pola ne postoje statistički značajne razlike. Između pH2 i pH24 izmerenih u dugom leđnom mišiću polutki svinja muškog i ženskog pola, takođe, ne postoje statistički značajne razlike, kao ni između gubitka mase posle hlađenja i termičke obrade.
PB  - Beograd : Institut za higijenu i tehnologiju mesa
T2  - Tehnologija mesa
T1  - Ispitivanje kvaliteta mesa svinja sa farmi u Srbiji
T1  - Investigation of quality of pork meat from Serbian farms
VL  - 50
IS  - 5-6
SP  - 296
EP  - 303
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3885
ER  - 

@article{
author = "Jovanović, Srđan and Todorović, Ema and Dokmanović, Marija and Đorđević, Vesna and Popović, Ljuba and Đurić, Jelena and Baltić, Milan Ž.",
year = "2009",
abstract = "Kvalitet mesa je rezultat složenih i osetljivih biohemijskih procesa i promena koje se u mišiću odvijaju nakon klanja. Zahtevi potrošača u pogledu kvaliteta svinjskog mesa su različiti. Nekima su najznačajnija, pre svega, senzorna svojstva, odnosno izgled mesa. Drugi potrošači su više zainteresovani za uslove pod kojima je svinjsko meso proizvedeno, za koje smatraju da su etički prihvatljivi. Proizvođači svežeg svinjskog mesa zahtevaju meso tačno određenog kvaliteta, tj. da nije BMV ili TČS, dok prerađivače interesuje da je meso dobrih osobina za preradu radi što boljeg iskorišćenja sirovine i kvaliteta proizvoda.
Imajući u vidu trenutne trendove na tržištu svinjskog mesa u Srbiji, cilj ovog rada je bio da se ispitaju razlike u hemij- skom sastavu mesa, pH mesa, gubitku mase prilikom hlađenja i gubitku mase prilikom termičke obrade mesa svinja oba pola, sa farmi u Srbiji, u toku novembra 2006. godine i utvrdi stepen njihove statističke značajnosti. Rezultati ispitivanja su ukazali da između hemijskog sastava dugog leđnog mišića polutki svinja muškog i ženskog pola ne postoje statistički značajne razlike. Između pH2 i pH24 izmerenih u dugom leđnom mišiću polutki svinja muškog i ženskog pola, takođe, ne postoje statistički značajne razlike, kao ni između gubitka mase posle hlađenja i termičke obrade.",
publisher = "Beograd : Institut za higijenu i tehnologiju mesa",
journal = "Tehnologija mesa",
title = "Ispitivanje kvaliteta mesa svinja sa farmi u Srbiji, Investigation of quality of pork meat from Serbian farms",
volume = "50",
number = "5-6",
pages = "296-303",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3885"
}

Jovanović, S., Todorović, E., Dokmanović, M., Đorđević, V., Popović, L., Đurić, J.,& Baltić, M. Ž.. (2009). Ispitivanje kvaliteta mesa svinja sa farmi u Srbiji. in Tehnologija mesa
Beograd : Institut za higijenu i tehnologiju mesa., 50(5-6), 296-303.
https://hdl.handle.net/21.15107/rcub_veterinar_3885

Jovanović S, Todorović E, Dokmanović M, Đorđević V, Popović L, Đurić J, Baltić MŽ. Ispitivanje kvaliteta mesa svinja sa farmi u Srbiji. in Tehnologija mesa. 2009;50(5-6):296-303.
https://hdl.handle.net/21.15107/rcub_veterinar_3885 .

Jovanović, Srđan, Todorović, Ema, Dokmanović, Marija, Đorđević, Vesna, Popović, Ljuba, Đurić, Jelena, Baltić, Milan Ž., "Ispitivanje kvaliteta mesa svinja sa farmi u Srbiji" in Tehnologija mesa, 50, no. 5-6 (2009):296-303,
https://hdl.handle.net/21.15107/rcub_veterinar_3885 .