TY  - JOUR
AU  - Đorđević, Vesna
AU  - Mirilović, Milorad
AU  - Katanić, Nenad
AU  - Janjić, Jelena
AU  - Nedić, Drago
AU  - Šarčević, Danijela
AU  - Baltić, Milan Ž.
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2515
AB  - Today's civilization finds itself facing existential problems in the survival of life on planet Earth. The aim of this paper is to point out the importance of food production from the moment when humans became hunter-gatherers until today, when there is talk about food security from the aspect of providing sufficient amounts of food for present and future generations. The paper presents the production of food in Serbia since the arrival of Slavic tribes on the Balkan Peninsula up to modern times. The paper also points to the historical development of food production and the necessity for socially responsible behaviour to preserve the resources we have for future generations. © 2022 University of Nigeria, Institute of African Studies. All rights reserved.
PB  - Belgrade : Institute of Meat Hygiene and Technology,
T2  - Meat technology
T1  - Food production and security in the area of Serbia: historical background and current situation
VL  - 63
IS  - 1
SP  - 1
EP  - 10
DO  - 10.18485/meattech.2022.63.1.1
ER  - 

@article{
author = "Đorđević, Vesna and Mirilović, Milorad and Katanić, Nenad and Janjić, Jelena and Nedić, Drago and Šarčević, Danijela and Baltić, Milan Ž.",
year = "2022",
abstract = "Today's civilization finds itself facing existential problems in the survival of life on planet Earth. The aim of this paper is to point out the importance of food production from the moment when humans became hunter-gatherers until today, when there is talk about food security from the aspect of providing sufficient amounts of food for present and future generations. The paper presents the production of food in Serbia since the arrival of Slavic tribes on the Balkan Peninsula up to modern times. The paper also points to the historical development of food production and the necessity for socially responsible behaviour to preserve the resources we have for future generations. © 2022 University of Nigeria, Institute of African Studies. All rights reserved.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology,",
journal = "Meat technology",
title = "Food production and security in the area of Serbia: historical background and current situation",
volume = "63",
number = "1",
pages = "1-10",
doi = "10.18485/meattech.2022.63.1.1"
}

Đorđević, V., Mirilović, M., Katanić, N., Janjić, J., Nedić, D., Šarčević, D.,& Baltić, M. Ž.. (2022). Food production and security in the area of Serbia: historical background and current situation. in Meat technology
Belgrade : Institute of Meat Hygiene and Technology,., 63(1), 1-10.
https://doi.org/10.18485/meattech.2022.63.1.1

Đorđević V, Mirilović M, Katanić N, Janjić J, Nedić D, Šarčević D, Baltić MŽ. Food production and security in the area of Serbia: historical background and current situation. in Meat technology. 2022;63(1):1-10.
doi:10.18485/meattech.2022.63.1.1 .

Đorđević, Vesna, Mirilović, Milorad, Katanić, Nenad, Janjić, Jelena, Nedić, Drago, Šarčević, Danijela, Baltić, Milan Ž., "Food production and security in the area of Serbia: historical background and current situation" in Meat technology, 63, no. 1 (2022):1-10,
https://doi.org/10.18485/meattech.2022.63.1.1 . .

TY  - CONF
AU  - Janjić, Jelena
AU  - Popović, M.
AU  - Radosavac, A.
AU  - Šarčević, Danijela
AU  - Grbić, S.
AU  - Starcević, M.
AU  - Baltić, Milan Ž.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1676
AB  - The aim of this study was to examine the actual procedures with food in households and consumer attitudes about food waste. The survey was conducted in 83 households in Belgrade, Serbia. All participants were interviewed using a standardized questionnaire. The results obtained show that awareness of food waste is at a satisfactory level, but the actual situation is that food is discarded in large quantities, even though people are aware of what a global problem this is. Large contradictions were observed among the respondents answers in this study. Respondents who stated that they never discard food, in further responses, declared they throw away significant amounts of food for various reasons (too long storage, overconsumption, improper preparation, etc.). We conclude that people are either unaware of how much food they discard, or they do not want to admit it to themselves. However, participants largely have a sense of guilt about discarding food. This indicates consumer awareness of food waste, and is an encouraging sign that further education could be effective in consumers taking into account their food waste habits, starting from procurement planning, through storage and preparation.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Household food waste in Belgrade - sin and unconcern
VL  - 333
SP  - UNSP 012039
DO  - 10.1088/1755-1315/333/1/012039
ER  - 

@conference{
author = "Janjić, Jelena and Popović, M. and Radosavac, A. and Šarčević, Danijela and Grbić, S. and Starcević, M. and Baltić, Milan Ž.",
year = "2019",
abstract = "The aim of this study was to examine the actual procedures with food in households and consumer attitudes about food waste. The survey was conducted in 83 households in Belgrade, Serbia. All participants were interviewed using a standardized questionnaire. The results obtained show that awareness of food waste is at a satisfactory level, but the actual situation is that food is discarded in large quantities, even though people are aware of what a global problem this is. Large contradictions were observed among the respondents answers in this study. Respondents who stated that they never discard food, in further responses, declared they throw away significant amounts of food for various reasons (too long storage, overconsumption, improper preparation, etc.). We conclude that people are either unaware of how much food they discard, or they do not want to admit it to themselves. However, participants largely have a sense of guilt about discarding food. This indicates consumer awareness of food waste, and is an encouraging sign that further education could be effective in consumers taking into account their food waste habits, starting from procurement planning, through storage and preparation.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Household food waste in Belgrade - sin and unconcern",
volume = "333",
pages = "UNSP 012039",
doi = "10.1088/1755-1315/333/1/012039"
}

Janjić, J., Popović, M., Radosavac, A., Šarčević, D., Grbić, S., Starcević, M.,& Baltić, M. Ž.. (2019). Household food waste in Belgrade - sin and unconcern. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012039.
https://doi.org/10.1088/1755-1315/333/1/012039

Janjić J, Popović M, Radosavac A, Šarčević D, Grbić S, Starcević M, Baltić MŽ. Household food waste in Belgrade - sin and unconcern. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012039.
doi:10.1088/1755-1315/333/1/012039 .

Janjić, Jelena, Popović, M., Radosavac, A., Šarčević, Danijela, Grbić, S., Starcević, M., Baltić, Milan Ž., "Household food waste in Belgrade - sin and unconcern" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012039,
https://doi.org/10.1088/1755-1315/333/1/012039 . .

TY  - JOUR
AU  - Baltić, Milan Ž.
AU  - Janjić, Jelena
AU  - Popović, Milka
AU  - Baltić, Tatjana
AU  - Bošković, Marija
AU  - Starčević, Marija
AU  - Šarčević, Danijela
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1558
AB  - The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, the 19 th and the first half of the 20 th centuries, can be marked as special due to significant changes that impacted traditional Serbian cuisine, compared to the first period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fields, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe's gastronomic herit-age. Preservation of traditional cuisine in Serbia has special significance for tourism development.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Meat in traditional Serbian cuisine
VL  - 59
IS  - 1
SP  - 54
EP  - 62
DO  - 10.18485/meattech.2018.59.1.7
ER  - 

@article{
author = "Baltić, Milan Ž. and Janjić, Jelena and Popović, Milka and Baltić, Tatjana and Bošković, Marija and Starčević, Marija and Šarčević, Danijela",
year = "2018",
abstract = "The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, the 19 th and the first half of the 20 th centuries, can be marked as special due to significant changes that impacted traditional Serbian cuisine, compared to the first period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fields, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe's gastronomic herit-age. Preservation of traditional cuisine in Serbia has special significance for tourism development.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Meat in traditional Serbian cuisine",
volume = "59",
number = "1",
pages = "54-62",
doi = "10.18485/meattech.2018.59.1.7"
}

Baltić, M. Ž., Janjić, J., Popović, M., Baltić, T., Bošković, M., Starčević, M.,& Šarčević, D.. (2018). Meat in traditional Serbian cuisine. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(1), 54-62.
https://doi.org/10.18485/meattech.2018.59.1.7

Baltić MŽ, Janjić J, Popović M, Baltić T, Bošković M, Starčević M, Šarčević D. Meat in traditional Serbian cuisine. in Meat Technology. 2018;59(1):54-62.
doi:10.18485/meattech.2018.59.1.7 .

Baltić, Milan Ž., Janjić, Jelena, Popović, Milka, Baltić, Tatjana, Bošković, Marija, Starčević, Marija, Šarčević, Danijela, "Meat in traditional Serbian cuisine" in Meat Technology, 59, no. 1 (2018):54-62,
https://doi.org/10.18485/meattech.2018.59.1.7 . .

TY  - JOUR
AU  - Mitić, Vladimir
AU  - Kilibarda, Nataša
AU  - Brdar, Ivana
AU  - Kostić, Marija
AU  - Šarčević, Danijela
AU  - Karabasil, Nedjeljko
AU  - Mizdraković, Vule
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1555
AB  - Production of meat and processing of meat products is a very significant part of the food industry. In order to secure economic growth and development, especially in the meat industry, it is very important to provide free competition for the business entities that operate within it. Therefore, the main purpose of this study was to measure market concentration using the Herfindahl-Hirschman Index (HHI), in order to determine the competition level in the Serbian market. Furthermore, the HHI should provide evidence of any business entities that hold monopolistic or oligopolistic positions on the market. Moreover, another aim of this study was to define to what extent business entities in the Serbian meat industry export products and goods to international markets. The 350 companies that reported the highest revenues during 2013-2017 and which are registered in this sector were studied.
AB  - Proizvodnja mesa I mesnih prerađevina je veoma značajan deo prehrambene industrije. Da bi se postigao ekonomski rast I razvoj, posebno u mesnoj industriji, veoma je važno obezbediti slobodnu konkurenciju za privredna društva koji posluju u njoj. Stoga, glavni cilj ovog rada je da se, pomoću Herfindahl-Hirschman indeksa (HHI), izmeri koncentracija tržišta, kao I da se utvrdi nivo konkurencije na srpskom tržištu, ali I da se utvrdi da li postoje subjekti koji na tržištu imaju poziciju monopola ili oligopola. Drugi cilj ovog rada je da se definiše u kojoj meri poslovni subjekti iz srpske mesne industrije izvoze svoje proizvode I robu na međunarodnom tržištu I da li je nivo koncentracije isti. U istraživanju je korišćen uzorak od 350 privrednih društava registrovanih u ovom sektoru, a koja su obelodanila najviše prihode u izveštajnom periodu od 2013. do 2017. godine.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?
T1  - Merenje konkurentnosti na tržištu industrije mesa - da li u Srbiji postoje oligopoli?
VL  - 59
IS  - 2
SP  - 127
EP  - 136
DO  - 10.18485/meattech.2018.59.2.8
ER  - 

@article{
author = "Mitić, Vladimir and Kilibarda, Nataša and Brdar, Ivana and Kostić, Marija and Šarčević, Danijela and Karabasil, Nedjeljko and Mizdraković, Vule",
year = "2018",
abstract = "Production of meat and processing of meat products is a very significant part of the food industry. In order to secure economic growth and development, especially in the meat industry, it is very important to provide free competition for the business entities that operate within it. Therefore, the main purpose of this study was to measure market concentration using the Herfindahl-Hirschman Index (HHI), in order to determine the competition level in the Serbian market. Furthermore, the HHI should provide evidence of any business entities that hold monopolistic or oligopolistic positions on the market. Moreover, another aim of this study was to define to what extent business entities in the Serbian meat industry export products and goods to international markets. The 350 companies that reported the highest revenues during 2013-2017 and which are registered in this sector were studied., Proizvodnja mesa I mesnih prerađevina je veoma značajan deo prehrambene industrije. Da bi se postigao ekonomski rast I razvoj, posebno u mesnoj industriji, veoma je važno obezbediti slobodnu konkurenciju za privredna društva koji posluju u njoj. Stoga, glavni cilj ovog rada je da se, pomoću Herfindahl-Hirschman indeksa (HHI), izmeri koncentracija tržišta, kao I da se utvrdi nivo konkurencije na srpskom tržištu, ali I da se utvrdi da li postoje subjekti koji na tržištu imaju poziciju monopola ili oligopola. Drugi cilj ovog rada je da se definiše u kojoj meri poslovni subjekti iz srpske mesne industrije izvoze svoje proizvode I robu na međunarodnom tržištu I da li je nivo koncentracije isti. U istraživanju je korišćen uzorak od 350 privrednih društava registrovanih u ovom sektoru, a koja su obelodanila najviše prihode u izveštajnom periodu od 2013. do 2017. godine.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?, Merenje konkurentnosti na tržištu industrije mesa - da li u Srbiji postoje oligopoli?",
volume = "59",
number = "2",
pages = "127-136",
doi = "10.18485/meattech.2018.59.2.8"
}

Mitić, V., Kilibarda, N., Brdar, I., Kostić, M., Šarčević, D., Karabasil, N.,& Mizdraković, V.. (2018). Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(2), 127-136.
https://doi.org/10.18485/meattech.2018.59.2.8

Mitić V, Kilibarda N, Brdar I, Kostić M, Šarčević D, Karabasil N, Mizdraković V. Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?. in Meat Technology. 2018;59(2):127-136.
doi:10.18485/meattech.2018.59.2.8 .

Mitić, Vladimir, Kilibarda, Nataša, Brdar, Ivana, Kostić, Marija, Šarčević, Danijela, Karabasil, Nedjeljko, Mizdraković, Vule, "Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?" in Meat Technology, 59, no. 2 (2018):127-136,
https://doi.org/10.18485/meattech.2018.59.2.8 . .

TY  - JOUR
AU  - Stanisić, Svetlana
AU  - Marković, Vladan
AU  - Šarčević, Danijela
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Popović, Milka
AU  - Kilibarda, Nataša
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1557
AB  - Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has significantly increased in developed countries due to the support of scientific research, emerging supermarkets and restaurants, and easy-to-access soy products and healthy foods. According to current knowledge, vegetarian diets are associated with significantly lower prevalence of non-infectious chronic diseases. However, while the overall risk of cancer is slightly lower in vegetarians, the findings regarding the location and type of cancer that can be prevented by vegetarian diets are inconclusive. In addition to this, it remains unclear whether health benefits of vegetarian diets can be attributed to the avoidance of meat, or to the increased intake of dietary fibre, n-6 fatty acids, vitamins C, B9 and E, potassium, magnesium and phyto-chemicals, or to both of these factors. As a vegetarian diet becomes more restrictive, intake of adequate daily energy and of n-3 fatty acids, essential amino acids, vitamin B12, zinc, calcium and iron becomes more difficult to achieve, which is particularly challenging in children who have higher nutrient requirements relative to body weight than adults.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Being a vegetarian: Health benefits and hazards
VL  - 59
IS  - 1
SP  - 63
EP  - 88
DO  - 10.18485/meattech.2018.59.1.8
ER  - 

@article{
author = "Stanisić, Svetlana and Marković, Vladan and Šarčević, Danijela and Baltić, Milan Ž. and Bošković, Marija and Popović, Milka and Kilibarda, Nataša",
year = "2018",
abstract = "Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has significantly increased in developed countries due to the support of scientific research, emerging supermarkets and restaurants, and easy-to-access soy products and healthy foods. According to current knowledge, vegetarian diets are associated with significantly lower prevalence of non-infectious chronic diseases. However, while the overall risk of cancer is slightly lower in vegetarians, the findings regarding the location and type of cancer that can be prevented by vegetarian diets are inconclusive. In addition to this, it remains unclear whether health benefits of vegetarian diets can be attributed to the avoidance of meat, or to the increased intake of dietary fibre, n-6 fatty acids, vitamins C, B9 and E, potassium, magnesium and phyto-chemicals, or to both of these factors. As a vegetarian diet becomes more restrictive, intake of adequate daily energy and of n-3 fatty acids, essential amino acids, vitamin B12, zinc, calcium and iron becomes more difficult to achieve, which is particularly challenging in children who have higher nutrient requirements relative to body weight than adults.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Being a vegetarian: Health benefits and hazards",
volume = "59",
number = "1",
pages = "63-88",
doi = "10.18485/meattech.2018.59.1.8"
}

Stanisić, S., Marković, V., Šarčević, D., Baltić, M. Ž., Bošković, M., Popović, M.,& Kilibarda, N.. (2018). Being a vegetarian: Health benefits and hazards. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(1), 63-88.
https://doi.org/10.18485/meattech.2018.59.1.8

Stanisić S, Marković V, Šarčević D, Baltić MŽ, Bošković M, Popović M, Kilibarda N. Being a vegetarian: Health benefits and hazards. in Meat Technology. 2018;59(1):63-88.
doi:10.18485/meattech.2018.59.1.8 .

Stanisić, Svetlana, Marković, Vladan, Šarčević, Danijela, Baltić, Milan Ž., Bošković, Marija, Popović, Milka, Kilibarda, Nataša, "Being a vegetarian: Health benefits and hazards" in Meat Technology, 59, no. 1 (2018):63-88,
https://doi.org/10.18485/meattech.2018.59.1.8 . .

TY  - JOUR
AU  - Ivanović-Ćirić, Jelena
AU  - Mitrović, Radmila
AU  - Janjić, Jelena
AU  - Bošković, Marija
AU  - Baltić, Branislav
AU  - Glišić, Milica
AU  - Šarčević, Danijela
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1452
AB  - The aim of this study was to determine the survival of Yersinia enterocolitica (biotype 1, serotype O:8), and the microbiological status (lactic acid bacteria and Enterobacteriaceae), water activity and pH values of Sremska sausage (traditional dry-fermented sausage from Northern Serbia) during ripening (18 days). Four different groups of Sremska sausage were manufactured: CI group - control without starter culture; CII group - control with starter culture; EI group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610, without starter culture and EII group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610 and with starter culture. During ripening, microbiological examination was conducted according to ISO methods, on days 0, 3, 7, 12 and 18. In the inoculated sausages, Y. enterocolitica did not grow after day 12 of the ripening period. The results revealed that the use of starter cultures increased the number of lactic acid bacteria, while completely reducing the Enterobacteriaceae count compared with the Sremska sausage without starter culture. Also, the sausages manufactured with starter culture had lower pH values compared to the sausages without starter culture. In conclusion, the use of starter cultures contributes to improving the microbial safety of Sremska sausage.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages
VL  - 58
IS  - 1
SP  - 39
EP  - 46
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1452
ER  - 

@article{
author = "Ivanović-Ćirić, Jelena and Mitrović, Radmila and Janjić, Jelena and Bošković, Marija and Baltić, Branislav and Glišić, Milica and Šarčević, Danijela and Baltić, Milan Ž.",
year = "2017",
abstract = "The aim of this study was to determine the survival of Yersinia enterocolitica (biotype 1, serotype O:8), and the microbiological status (lactic acid bacteria and Enterobacteriaceae), water activity and pH values of Sremska sausage (traditional dry-fermented sausage from Northern Serbia) during ripening (18 days). Four different groups of Sremska sausage were manufactured: CI group - control without starter culture; CII group - control with starter culture; EI group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610, without starter culture and EII group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610 and with starter culture. During ripening, microbiological examination was conducted according to ISO methods, on days 0, 3, 7, 12 and 18. In the inoculated sausages, Y. enterocolitica did not grow after day 12 of the ripening period. The results revealed that the use of starter cultures increased the number of lactic acid bacteria, while completely reducing the Enterobacteriaceae count compared with the Sremska sausage without starter culture. Also, the sausages manufactured with starter culture had lower pH values compared to the sausages without starter culture. In conclusion, the use of starter cultures contributes to improving the microbial safety of Sremska sausage.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages",
volume = "58",
number = "1",
pages = "39-46",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1452"
}

Ivanović-Ćirić, J., Mitrović, R., Janjić, J., Bošković, M., Baltić, B., Glišić, M., Šarčević, D.,& Baltić, M. Ž.. (2017). Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 58(1), 39-46.
https://hdl.handle.net/21.15107/rcub_veterinar_1452

Ivanović-Ćirić J, Mitrović R, Janjić J, Bošković M, Baltić B, Glišić M, Šarčević D, Baltić MŽ. Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages. in Meat Technology. 2017;58(1):39-46.
https://hdl.handle.net/21.15107/rcub_veterinar_1452 .

Ivanović-Ćirić, Jelena, Mitrović, Radmila, Janjić, Jelena, Bošković, Marija, Baltić, Branislav, Glišić, Milica, Šarčević, Danijela, Baltić, Milan Ž., "Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages" in Meat Technology, 58, no. 1 (2017):39-46,
https://hdl.handle.net/21.15107/rcub_veterinar_1452 .

TY  - CONF
AU  - Bulajić, Snežana
AU  - Đorđević, Jasna
AU  - Ledina, Tijana
AU  - Šarčević, Danijela
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1552
AB  - Although milk/dairy consumption is part of many cultures and is recommended in most dietary guidelines around the world, its contribution to overall diet quality remains a matter of controversy, leading to a highly polarized debate within the scientific community, media and public sector. The present article, at first, describes the evolutionary roots of milk consumption, then reviews the milk-derived bioactive peptides as health-promoting components. The third part of the article, in general, presents the associations between milk nutrients, disease prevention, and health promotion.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Milk: Past and Present
VL  - 85
SP  - UNSP 012031
DO  - 10.1088/1755-1315/85/1/012031
ER  - 

@conference{
author = "Bulajić, Snežana and Đorđević, Jasna and Ledina, Tijana and Šarčević, Danijela and Baltić, Milan Ž.",
year = "2017",
abstract = "Although milk/dairy consumption is part of many cultures and is recommended in most dietary guidelines around the world, its contribution to overall diet quality remains a matter of controversy, leading to a highly polarized debate within the scientific community, media and public sector. The present article, at first, describes the evolutionary roots of milk consumption, then reviews the milk-derived bioactive peptides as health-promoting components. The third part of the article, in general, presents the associations between milk nutrients, disease prevention, and health promotion.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Milk: Past and Present",
volume = "85",
pages = "UNSP 012031",
doi = "10.1088/1755-1315/85/1/012031"
}

Bulajić, S., Đorđević, J., Ledina, T., Šarčević, D.,& Baltić, M. Ž.. (2017). Milk: Past and Present. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012031.
https://doi.org/10.1088/1755-1315/85/1/012031

Bulajić S, Đorđević J, Ledina T, Šarčević D, Baltić MŽ. Milk: Past and Present. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012031.
doi:10.1088/1755-1315/85/1/012031 .

Bulajić, Snežana, Đorđević, Jasna, Ledina, Tijana, Šarčević, Danijela, Baltić, Milan Ž., "Milk: Past and Present" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012031,
https://doi.org/10.1088/1755-1315/85/1/012031 . .

TY  - CONF
AU  - Đorđević, V.
AU  - Šarčević, Danijela
AU  - Glišić, Milica
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1549
AB  - The goal of this study was to explore attitudes and habits of Serbian preschool and school children in consumption of meat products, milk and milk products, eggs and egg products and honey and bee products. The survey was conducted on a sample of 227 children, divided into three different age groups: preschool (ages 4-6), primary school I-IV grade (ages 7-11) and primary school V-VIII grade (ages 12-15). The results showed that all examined groups of children consumed meat products, milk and milk products, eggs and egg products, and honey and bee products. In all groups of children, the most frequently consumed food (among our food category choices) was dried ham (consumed by 19.64% of preschool children; 23.75% of schoolchildren from I-IV grade; 19.74% of schoolchildren from V-VIII grade). Fewer preschool children consumed sterilized milk compared to children of school age. The results showed that in all three groups of children, the most commonly consumed milk products were yoghurt (from 12.20 to 15.29% of children consumed these) and sour cream (from 11.57 to 12.74% of children consumed this), while kefir was the least-consumed product. In addition, there was no difference in consumption of boiled or fried eggs in the examined groups of children, while the consumption of egg products (mayonnaise) was higher in the group of preschool children than in the group of schoolchildren from V-VIII grade. Preschool children consumed honey 14.99% more often than schoolchildren from I-IV grade, and 14.49% more often than did schoolchildren from grade V-VIII.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Dietary habits of Serbian preschool and schoolchildren with regard to food of animal origin
VL  - 85
SP  - UNSP 012012
DO  - 10.1088/1755-1315/85/1/012012
ER  - 

@conference{
author = "Đorđević, V. and Šarčević, Danijela and Glišić, Milica",
year = "2017",
abstract = "The goal of this study was to explore attitudes and habits of Serbian preschool and school children in consumption of meat products, milk and milk products, eggs and egg products and honey and bee products. The survey was conducted on a sample of 227 children, divided into three different age groups: preschool (ages 4-6), primary school I-IV grade (ages 7-11) and primary school V-VIII grade (ages 12-15). The results showed that all examined groups of children consumed meat products, milk and milk products, eggs and egg products, and honey and bee products. In all groups of children, the most frequently consumed food (among our food category choices) was dried ham (consumed by 19.64% of preschool children; 23.75% of schoolchildren from I-IV grade; 19.74% of schoolchildren from V-VIII grade). Fewer preschool children consumed sterilized milk compared to children of school age. The results showed that in all three groups of children, the most commonly consumed milk products were yoghurt (from 12.20 to 15.29% of children consumed these) and sour cream (from 11.57 to 12.74% of children consumed this), while kefir was the least-consumed product. In addition, there was no difference in consumption of boiled or fried eggs in the examined groups of children, while the consumption of egg products (mayonnaise) was higher in the group of preschool children than in the group of schoolchildren from V-VIII grade. Preschool children consumed honey 14.99% more often than schoolchildren from I-IV grade, and 14.49% more often than did schoolchildren from grade V-VIII.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Dietary habits of Serbian preschool and schoolchildren with regard to food of animal origin",
volume = "85",
pages = "UNSP 012012",
doi = "10.1088/1755-1315/85/1/012012"
}

Đorđević, V., Šarčević, D.,& Glišić, M.. (2017). Dietary habits of Serbian preschool and schoolchildren with regard to food of animal origin. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012012.
https://doi.org/10.1088/1755-1315/85/1/012012

Đorđević V, Šarčević D, Glišić M. Dietary habits of Serbian preschool and schoolchildren with regard to food of animal origin. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012012.
doi:10.1088/1755-1315/85/1/012012 .

Đorđević, V., Šarčević, Danijela, Glišić, Milica, "Dietary habits of Serbian preschool and schoolchildren with regard to food of animal origin" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012012,
https://doi.org/10.1088/1755-1315/85/1/012012 . .

TY  - JOUR
AU  - Bošković, Marija
AU  - Baltić, Milan Ž.
AU  - Ivanović, Jelena
AU  - Đurić, Jelena
AU  - Dokmanović, Marija
AU  - Marković, Radmila
AU  - Šarčević, Danijela
AU  - Baltić, Tatjana
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1288
AB  - Meat has a significant role in human evolution and is essential for proper growth and development, primarily because it represents a valuable source of proteins, as well as vitamins B, folic acid and vitamins A and D. Red meat also contains large amounts of iron, zinc, and other mineral substances and their bioavailability is much higher from meat then from plant sources. In recent years, red meat, especially pork meat and lard are associated with a negative health image, and their consumption is associated with a number of diseases including cardiovascular disease, cancer and diabetes. Fat is most often mentioned as cause of these conditions, which is why the meat industry tends to reduce levels of fat in meat and meat products. However, fat is an important source of fatty acids, and according to recommendations, in order to improve human health, it is more important to balance the ratio between saturated and unsaturated fatty acids, rather than exclude fat from the diet. Despite the negative image that has been created in the public, pork still represents the type of meat with the highest production and consumption globally.
AB  - Meso ima značajnu ulogu u ljudskoj evoluciji i neophodno je za pravilan rast i razvoj organizma, pre svega jer predstavlja značajan izvor proteina, ali i vitamina B grupe, folne kiseline i vitamina A i D. Crveno meso takođe sadrži velike količine gvožđa, ali i cinka i drugih mineralnih materija, a njihova iskoristivost iz mesa je mnogo veća nego iz biljnih izvora. Poslednjih godina crveno, a pre svega svinjsko meso, kao i svinjska mast pominju se u negativnom kontekstu, a njihova upotreba u ishrani povezuje se sa mnogobrojnim oboljenjima kao što su kardiovaskularna oboljenja, kancer i dijabetes. Kao uzrok ovih oboljenja najčešće se pominje mast, zbog čega industrija mesa teži ka redukciji nivoa masti u mesu i proizvodima od mesa. Međutim, mast predstavlja značajan izvor masnih kiselina, a mnogobrojne preporuke na osnovu velikog broja istraživanja baziraju se na balansiranju odnosa zasićenih i nezasićenih masnih kiselina pre nego na izbacivanju masti iz ishrane. Ipak i pored negativne slike koja je stvorena u javnosti, svinjsko meso je i dalje vrsta mesa sa najvećom proizvodnjom i potrošnjom na globalnom nivou.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - The impact of pork meat and lard on human health
T1  - Uticaj svinjskog mesa i masti na zdravlje ljudi
VL  - 56
IS  - 1
SP  - 8
EP  - 15
DO  - 10.5937/tehmesa1501008B
ER  - 

@article{
author = "Bošković, Marija and Baltić, Milan Ž. and Ivanović, Jelena and Đurić, Jelena and Dokmanović, Marija and Marković, Radmila and Šarčević, Danijela and Baltić, Tatjana",
year = "2015",
abstract = "Meat has a significant role in human evolution and is essential for proper growth and development, primarily because it represents a valuable source of proteins, as well as vitamins B, folic acid and vitamins A and D. Red meat also contains large amounts of iron, zinc, and other mineral substances and their bioavailability is much higher from meat then from plant sources. In recent years, red meat, especially pork meat and lard are associated with a negative health image, and their consumption is associated with a number of diseases including cardiovascular disease, cancer and diabetes. Fat is most often mentioned as cause of these conditions, which is why the meat industry tends to reduce levels of fat in meat and meat products. However, fat is an important source of fatty acids, and according to recommendations, in order to improve human health, it is more important to balance the ratio between saturated and unsaturated fatty acids, rather than exclude fat from the diet. Despite the negative image that has been created in the public, pork still represents the type of meat with the highest production and consumption globally., Meso ima značajnu ulogu u ljudskoj evoluciji i neophodno je za pravilan rast i razvoj organizma, pre svega jer predstavlja značajan izvor proteina, ali i vitamina B grupe, folne kiseline i vitamina A i D. Crveno meso takođe sadrži velike količine gvožđa, ali i cinka i drugih mineralnih materija, a njihova iskoristivost iz mesa je mnogo veća nego iz biljnih izvora. Poslednjih godina crveno, a pre svega svinjsko meso, kao i svinjska mast pominju se u negativnom kontekstu, a njihova upotreba u ishrani povezuje se sa mnogobrojnim oboljenjima kao što su kardiovaskularna oboljenja, kancer i dijabetes. Kao uzrok ovih oboljenja najčešće se pominje mast, zbog čega industrija mesa teži ka redukciji nivoa masti u mesu i proizvodima od mesa. Međutim, mast predstavlja značajan izvor masnih kiselina, a mnogobrojne preporuke na osnovu velikog broja istraživanja baziraju se na balansiranju odnosa zasićenih i nezasićenih masnih kiselina pre nego na izbacivanju masti iz ishrane. Ipak i pored negativne slike koja je stvorena u javnosti, svinjsko meso je i dalje vrsta mesa sa najvećom proizvodnjom i potrošnjom na globalnom nivou.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "The impact of pork meat and lard on human health, Uticaj svinjskog mesa i masti na zdravlje ljudi",
volume = "56",
number = "1",
pages = "8-15",
doi = "10.5937/tehmesa1501008B"
}

Bošković, M., Baltić, M. Ž., Ivanović, J., Đurić, J., Dokmanović, M., Marković, R., Šarčević, D.,& Baltić, T.. (2015). The impact of pork meat and lard on human health. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 56(1), 8-15.
https://doi.org/10.5937/tehmesa1501008B

Bošković M, Baltić MŽ, Ivanović J, Đurić J, Dokmanović M, Marković R, Šarčević D, Baltić T. The impact of pork meat and lard on human health. in Tehnologija mesa. 2015;56(1):8-15.
doi:10.5937/tehmesa1501008B .

Bošković, Marija, Baltić, Milan Ž., Ivanović, Jelena, Đurić, Jelena, Dokmanović, Marija, Marković, Radmila, Šarčević, Danijela, Baltić, Tatjana, "The impact of pork meat and lard on human health" in Tehnologija mesa, 56, no. 1 (2015):8-15,
https://doi.org/10.5937/tehmesa1501008B . .

TY  - JOUR
AU  - Janjić, Jelena
AU  - Ivanović, Jelena
AU  - Popović, Milka
AU  - Dokmanović, Marija
AU  - Bošković, Marija
AU  - Glamočlija, Nataša
AU  - Šarčević, Danijela
AU  - Baltić, Milan Ž.
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1257
AB  - Breaded fish products and amniotic fluid are acceptable to consumers because of the rapid preparation methods and relatively low prices. These products are marketed frozen. The quality of these products on the market is very variable due to the different quantities of fish and different quantities and ratios of additives used in the preparation of the jacket weight. This is due to the fact that regulations on the quality of these types of products do not define the amount of basic ingredients (fish) or added ingredients. Producers place these products on the market based on product specifications, and consumers are informed about the quality of these products on the basis of the declaration. The aim of this study was to examine the quality parameters of breaded fish products, or squid on the basis of declared data.
AB  - Panirani proizvodi od ribe i plodova voda su za potrošače prihvatljivi zbog brzog načina pripreme i relativno niske cene. Ovi proizvodi se u promet stavljaju zamrznuti. Kvalitet ovih proizvoda je na tržištu veoma varijabilan zbog različite količine ribe i različite količine i odnosa dodataka koji se koriste za pripremu obložne mase. To je posledica činjenice da propisi o kvalitetu ove vrste proizvoda ne definišu bliže ni količinu osnovnih sastojaka (ribe) ni dodatih sastojaka. Proizvođači ove proizvode stavljaju u promet na osnovu proizvođačke specifikacije, a potrošači se o kvalitetu ovih proizvoda informišu na osnovu deklaracija. Cilj ovog rada bio je ispitivanje parametara kvaliteta paniranih proizvoda od ribe, odnosno lignje na osnovu podataka iz deklaracije.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Quality of breaded fish products on the market
T1  - Kvalitet paniranih proizvoda od ribe na našem tržištu
VL  - 56
IS  - 1
SP  - 67
EP  - 74
DO  - 10.5937/tehmesa1501067J
ER  - 

@article{
author = "Janjić, Jelena and Ivanović, Jelena and Popović, Milka and Dokmanović, Marija and Bošković, Marija and Glamočlija, Nataša and Šarčević, Danijela and Baltić, Milan Ž.",
year = "2015",
abstract = "Breaded fish products and amniotic fluid are acceptable to consumers because of the rapid preparation methods and relatively low prices. These products are marketed frozen. The quality of these products on the market is very variable due to the different quantities of fish and different quantities and ratios of additives used in the preparation of the jacket weight. This is due to the fact that regulations on the quality of these types of products do not define the amount of basic ingredients (fish) or added ingredients. Producers place these products on the market based on product specifications, and consumers are informed about the quality of these products on the basis of the declaration. The aim of this study was to examine the quality parameters of breaded fish products, or squid on the basis of declared data., Panirani proizvodi od ribe i plodova voda su za potrošače prihvatljivi zbog brzog načina pripreme i relativno niske cene. Ovi proizvodi se u promet stavljaju zamrznuti. Kvalitet ovih proizvoda je na tržištu veoma varijabilan zbog različite količine ribe i različite količine i odnosa dodataka koji se koriste za pripremu obložne mase. To je posledica činjenice da propisi o kvalitetu ove vrste proizvoda ne definišu bliže ni količinu osnovnih sastojaka (ribe) ni dodatih sastojaka. Proizvođači ove proizvode stavljaju u promet na osnovu proizvođačke specifikacije, a potrošači se o kvalitetu ovih proizvoda informišu na osnovu deklaracija. Cilj ovog rada bio je ispitivanje parametara kvaliteta paniranih proizvoda od ribe, odnosno lignje na osnovu podataka iz deklaracije.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Quality of breaded fish products on the market, Kvalitet paniranih proizvoda od ribe na našem tržištu",
volume = "56",
number = "1",
pages = "67-74",
doi = "10.5937/tehmesa1501067J"
}

Janjić, J., Ivanović, J., Popović, M., Dokmanović, M., Bošković, M., Glamočlija, N., Šarčević, D.,& Baltić, M. Ž.. (2015). Quality of breaded fish products on the market. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 56(1), 67-74.
https://doi.org/10.5937/tehmesa1501067J

Janjić J, Ivanović J, Popović M, Dokmanović M, Bošković M, Glamočlija N, Šarčević D, Baltić MŽ. Quality of breaded fish products on the market. in Tehnologija mesa. 2015;56(1):67-74.
doi:10.5937/tehmesa1501067J .

Janjić, Jelena, Ivanović, Jelena, Popović, Milka, Dokmanović, Marija, Bošković, Marija, Glamočlija, Nataša, Šarčević, Danijela, Baltić, Milan Ž., "Quality of breaded fish products on the market" in Tehnologija mesa, 56, no. 1 (2015):67-74,
https://doi.org/10.5937/tehmesa1501067J . .

TY  - JOUR
AU  - Janjić, Jelena
AU  - Lovrenović, Mirjana
AU  - Grujić, Radoslav
AU  - Ivanović, Jelena
AU  - Bošković, Marija
AU  - Šarčević, Danijela
AU  - Glišić, Milica
AU  - Baltić, Milan Ž.
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1242
AB  - In order to improve the nutrition of adolescents and to achieve their optimal body weight, considerable effort is invested to highlight the harmful effects of consuming fast food and the need of its reduction. In a survey conducted for this study, 1000 respondents were interviewed, aged 15-19, in the territory of the Republic of Serbian, during April 2014. The survey was made up of questions that are related to general demographics, questions about the type of food that respondents most often consumed, and part of the questions was related to the nutritional value and quality of fast food. Statistically significant differences were determined (p lt 0.05; p lt 0.01) in the answers of adolescents relating to the frequency of consumption and knowledge of the harmful effects of fast food. The aim of this study was to examine consumption, eating habits and basic knowledge of adolescents about fast food.
AB  - U cilju poboljšanja ishrane adolescenata i postizanja njihove optimalne telesne mase ulaže se mnogo napora kako bi se ukazalo na štetne efekte konzumiranja brze hrane i potrebu njene redukcije. U istraživanju koje je sprovedeno za potrebe ovog rada anketirano je 1000 ispitanika uzrasta 15-19 godina, na teritoriji Republike Srpske, tokom aprila meseca 2014. godine. Anketa je sačinjena od pitanja koja su se odnosila na opšte demografske podatke, pitanja o vrsti hrane koju ispitanici najčešće konzumiraju, a deo pitanja se odnosio i na nutritivnu vrednost i kvalitet brze hrane. Utvrđene su statistički značajne razlike (p  lt  0,05; p  lt  0,01), u odgovorima adolescenata koji se odnose na učestalost konzumiranja i poznavanje štetnog dejstva brze hrane. Cilj istraživanja je bio da se ispita potrošnja, navike u ishrani i osnovna znanja adolescenata o brzoj hrani.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Fast food in the diet of adolescents
T1  - Brza hrana u ishrani adolescenata
VL  - 56
IS  - 2
SP  - 154
EP  - 160
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1242
ER  - 

@article{
author = "Janjić, Jelena and Lovrenović, Mirjana and Grujić, Radoslav and Ivanović, Jelena and Bošković, Marija and Šarčević, Danijela and Glišić, Milica and Baltić, Milan Ž.",
year = "2015",
abstract = "In order to improve the nutrition of adolescents and to achieve their optimal body weight, considerable effort is invested to highlight the harmful effects of consuming fast food and the need of its reduction. In a survey conducted for this study, 1000 respondents were interviewed, aged 15-19, in the territory of the Republic of Serbian, during April 2014. The survey was made up of questions that are related to general demographics, questions about the type of food that respondents most often consumed, and part of the questions was related to the nutritional value and quality of fast food. Statistically significant differences were determined (p lt 0.05; p lt 0.01) in the answers of adolescents relating to the frequency of consumption and knowledge of the harmful effects of fast food. The aim of this study was to examine consumption, eating habits and basic knowledge of adolescents about fast food., U cilju poboljšanja ishrane adolescenata i postizanja njihove optimalne telesne mase ulaže se mnogo napora kako bi se ukazalo na štetne efekte konzumiranja brze hrane i potrebu njene redukcije. U istraživanju koje je sprovedeno za potrebe ovog rada anketirano je 1000 ispitanika uzrasta 15-19 godina, na teritoriji Republike Srpske, tokom aprila meseca 2014. godine. Anketa je sačinjena od pitanja koja su se odnosila na opšte demografske podatke, pitanja o vrsti hrane koju ispitanici najčešće konzumiraju, a deo pitanja se odnosio i na nutritivnu vrednost i kvalitet brze hrane. Utvrđene su statistički značajne razlike (p  lt  0,05; p  lt  0,01), u odgovorima adolescenata koji se odnose na učestalost konzumiranja i poznavanje štetnog dejstva brze hrane. Cilj istraživanja je bio da se ispita potrošnja, navike u ishrani i osnovna znanja adolescenata o brzoj hrani.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Fast food in the diet of adolescents, Brza hrana u ishrani adolescenata",
volume = "56",
number = "2",
pages = "154-160",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1242"
}

Janjić, J., Lovrenović, M., Grujić, R., Ivanović, J., Bošković, M., Šarčević, D., Glišić, M.,& Baltić, M. Ž.. (2015). Fast food in the diet of adolescents. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 56(2), 154-160.
https://hdl.handle.net/21.15107/rcub_veterinar_1242

Janjić J, Lovrenović M, Grujić R, Ivanović J, Bošković M, Šarčević D, Glišić M, Baltić MŽ. Fast food in the diet of adolescents. in Tehnologija mesa. 2015;56(2):154-160.
https://hdl.handle.net/21.15107/rcub_veterinar_1242 .

Janjić, Jelena, Lovrenović, Mirjana, Grujić, Radoslav, Ivanović, Jelena, Bošković, Marija, Šarčević, Danijela, Glišić, Milica, Baltić, Milan Ž., "Fast food in the diet of adolescents" in Tehnologija mesa, 56, no. 2 (2015):154-160,
https://hdl.handle.net/21.15107/rcub_veterinar_1242 .

TY  - CONF
AU  - Đurić, Jelena
AU  - Ivanović, Jelena
AU  - Lončina, Jasna
AU  - Šarčević, Danijela
AU  - Đorđević, Vesna
AU  - Bošković, Marija
AU  - Baltić, Milan Ž.
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2746
AB  - Today, food safety and quality have a significant role in consumer health, as final link in the food chain. Legislation clearly defines temperature conditions during the production, distribution and retailing of chilled food. As soon as the consumer purchases the food, it is outside of any of these legislative requirements. Inadequate temperature in domestic refrigeration is frequently cited as possible factor in food poisoning incidents. In this study applied to a representative sample of households (n=100) throughout the City of Belgrade, the basic data were collected about conditions of food storage and preservation. Also consumer knowledge about food storage temperatures in domestic refrigerators were examined. Measuring the refrigeration temperature it was found that 92% of examined refrigerators operate at temperature above the recommended 4°C.
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  - Examination about Consumers Knowledge of Food Storage Conditions in Household - Context of Food Safety
SP  - 248
EP  - 252
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2746
ER  - 

@conference{
author = "Đurić, Jelena and Ivanović, Jelena and Lončina, Jasna and Šarčević, Danijela and Đorđević, Vesna and Bošković, Marija and Baltić, Milan Ž.",
year = "2013",
abstract = "Today, food safety and quality have a significant role in consumer health, as final link in the food chain. Legislation clearly defines temperature conditions during the production, distribution and retailing of chilled food. As soon as the consumer purchases the food, it is outside of any of these legislative requirements. Inadequate temperature in domestic refrigeration is frequently cited as possible factor in food poisoning incidents. In this study applied to a representative sample of households (n=100) throughout the City of Belgrade, the basic data were collected about conditions of food storage and preservation. Also consumer knowledge about food storage temperatures in domestic refrigerators were examined. Measuring the refrigeration temperature it was found that 92% of examined refrigerators operate at temperature above the recommended 4°C.",
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 = "Examination about Consumers Knowledge of Food Storage Conditions in Household - Context of Food Safety",
pages = "248-252",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2746"
}

Đurić, J., Ivanović, J., Lončina, J., Šarčević, D., Đorđević, V., Bošković, M.,& Baltić, M. Ž.. (2013). Examination about Consumers Knowledge of Food Storage Conditions in Household - Context of Food Safety. 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., 248-252.
https://hdl.handle.net/21.15107/rcub_veterinar_2746

Đurić J, Ivanović J, Lončina J, Šarčević D, Đorđević V, Bošković M, Baltić MŽ. Examination about Consumers Knowledge of Food Storage Conditions in Household - Context of Food Safety. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10-12. June 2013. 2013;:248-252.
https://hdl.handle.net/21.15107/rcub_veterinar_2746 .

Đurić, Jelena, Ivanović, Jelena, Lončina, Jasna, Šarčević, Danijela, Đorđević, Vesna, Bošković, Marija, Baltić, Milan Ž., "Examination about Consumers Knowledge of Food Storage Conditions in Household - Context of Food Safety" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10-12. June 2013 (2013):248-252,
https://hdl.handle.net/21.15107/rcub_veterinar_2746 .

TY  - JOUR
AU  - Šarčević, Danijela
AU  - Đorđević, Vesna
AU  - Petronijević, Radivoj
AU  - Matekalo-Sverak, Vesna
AU  - Karabasil, Nedjeljko
AU  - Popović, Ljuba
AU  - Janković, Vesna
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1035
AB  - The goal of this paper was to explore attitudes and habits of Serbian schoolchildren in consumption of meat. Survey was conducted using self-administrated questionnaire, on a sample of 228 schoolchildren from 7 to 18 years of age, divided into three class groups (I group - from I-IV and II group from V-VIII - Primary school; III group from I-IV - High school). The results showed that all examined schoolchildren had habit to eat meat, except one of them. In regard to the preference, meat and meat products as foodstuff were categorized among schoolchildren as 'much liked food' There was statistically significant difference (p  lt  0.05) in explored attitude about consumption of chicken, pork, beef/veal, lamb and venison meat. Schoolchildren of all examined groups primarily consumed chicken meat, followed by pork, beef/veal, and lamb, and at the last place venison. Also, results show that most of schoolchildren usually eat meat prepared at home for one meal per a day, which is in accordance with recommendation provided by Gazette for nutrition of schoolchildren in children's institution of the Republic of Serbia. Responses to the question 'How often do you eat meat?' in 21.49% of total number indicated that eating habits in meat consumption may cause heart problems in schoolchildren population. Survey results showed that schoolchildren primarily eat meat prepared at home, in cooked dishes, as well as grilled or roasted meats. Small percentage (2.68%) pointed that they consumed meat 'three times a day', while 18.86 % do it only once a week or once a month.
AB  - Cilj ovog rada bio je da se ispitaju stavovi i navike školske dece u Srbiji u konzumiranju mesa i proizvoda od mesa. Istraživanje je sprovedeno korišćenjem upitnika, na uzorku od 228 školske dece, uzrasta 7 do 18 godina, podeljene u tri grupe (od I - IV i V - VIII razreda osnovne i I - IV razreda srednje škole). Rezultati su pokazali da, osim jednog deteta, sva ispitana deca koriste meso u ishrani. Po pitanju dopadljivosti, meso i proizvodi od mesa su namirnice koje se među decom kategorišu kao 'mnogo mi se sviđa'. Statistički značajna razlika (p  lt  0,05) pokazala se u stavovima đaka prilikom konzumiranja pilećeg, svinjskog i junećeg/ telećeg, jagnjećeg i mesa divljači. Takođe, rezultati su pokazali da školska deca, obično, jedu meso kod kuće, bar za jedan obrok, što je u skladu sa preporukama Pravilnika o normativima društvene ishrane dece u ustanovama za decu Republike Srbije. Odgovori na pitanje 'Koliko često jedete meso?', u 21,49% školske dece, ukazuju na činjenicu da bi način na koji deca konzumiraju meso mogao da dovede do srčanih oboljenja. Rezultati istraživanja pokazuju da školska deca primarno jedu meso koje je pripremljeno kod kuće, kako kuvano, tako i pečeno i prženo. Mali procenat ispitane školske dece (2,68%) se izjasnio da jede meso 'tri puta dnevno', dok 18,86 % dece konzumira meso jednom nedeljno, ili jednom mesečno.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - The attitudes and habits of Serbian schoolchildren in consumption of meat
T1  - Stavovi i navike školske dece u Srbiji u konzumiranju mesa
VL  - 54
IS  - 2
SP  - 160
EP  - 167
DO  - 10.5937/tehmesa1302160S
ER  - 

@article{
author = "Šarčević, Danijela and Đorđević, Vesna and Petronijević, Radivoj and Matekalo-Sverak, Vesna and Karabasil, Nedjeljko and Popović, Ljuba and Janković, Vesna",
year = "2013",
abstract = "The goal of this paper was to explore attitudes and habits of Serbian schoolchildren in consumption of meat. Survey was conducted using self-administrated questionnaire, on a sample of 228 schoolchildren from 7 to 18 years of age, divided into three class groups (I group - from I-IV and II group from V-VIII - Primary school; III group from I-IV - High school). The results showed that all examined schoolchildren had habit to eat meat, except one of them. In regard to the preference, meat and meat products as foodstuff were categorized among schoolchildren as 'much liked food' There was statistically significant difference (p  lt  0.05) in explored attitude about consumption of chicken, pork, beef/veal, lamb and venison meat. Schoolchildren of all examined groups primarily consumed chicken meat, followed by pork, beef/veal, and lamb, and at the last place venison. Also, results show that most of schoolchildren usually eat meat prepared at home for one meal per a day, which is in accordance with recommendation provided by Gazette for nutrition of schoolchildren in children's institution of the Republic of Serbia. Responses to the question 'How often do you eat meat?' in 21.49% of total number indicated that eating habits in meat consumption may cause heart problems in schoolchildren population. Survey results showed that schoolchildren primarily eat meat prepared at home, in cooked dishes, as well as grilled or roasted meats. Small percentage (2.68%) pointed that they consumed meat 'three times a day', while 18.86 % do it only once a week or once a month., Cilj ovog rada bio je da se ispitaju stavovi i navike školske dece u Srbiji u konzumiranju mesa i proizvoda od mesa. Istraživanje je sprovedeno korišćenjem upitnika, na uzorku od 228 školske dece, uzrasta 7 do 18 godina, podeljene u tri grupe (od I - IV i V - VIII razreda osnovne i I - IV razreda srednje škole). Rezultati su pokazali da, osim jednog deteta, sva ispitana deca koriste meso u ishrani. Po pitanju dopadljivosti, meso i proizvodi od mesa su namirnice koje se među decom kategorišu kao 'mnogo mi se sviđa'. Statistički značajna razlika (p  lt  0,05) pokazala se u stavovima đaka prilikom konzumiranja pilećeg, svinjskog i junećeg/ telećeg, jagnjećeg i mesa divljači. Takođe, rezultati su pokazali da školska deca, obično, jedu meso kod kuće, bar za jedan obrok, što je u skladu sa preporukama Pravilnika o normativima društvene ishrane dece u ustanovama za decu Republike Srbije. Odgovori na pitanje 'Koliko često jedete meso?', u 21,49% školske dece, ukazuju na činjenicu da bi način na koji deca konzumiraju meso mogao da dovede do srčanih oboljenja. Rezultati istraživanja pokazuju da školska deca primarno jedu meso koje je pripremljeno kod kuće, kako kuvano, tako i pečeno i prženo. Mali procenat ispitane školske dece (2,68%) se izjasnio da jede meso 'tri puta dnevno', dok 18,86 % dece konzumira meso jednom nedeljno, ili jednom mesečno.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "The attitudes and habits of Serbian schoolchildren in consumption of meat, Stavovi i navike školske dece u Srbiji u konzumiranju mesa",
volume = "54",
number = "2",
pages = "160-167",
doi = "10.5937/tehmesa1302160S"
}

Šarčević, D., Đorđević, V., Petronijević, R., Matekalo-Sverak, V., Karabasil, N., Popović, L.,& Janković, V.. (2013). The attitudes and habits of Serbian schoolchildren in consumption of meat. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 54(2), 160-167.
https://doi.org/10.5937/tehmesa1302160S

Šarčević D, Đorđević V, Petronijević R, Matekalo-Sverak V, Karabasil N, Popović L, Janković V. The attitudes and habits of Serbian schoolchildren in consumption of meat. in Tehnologija mesa. 2013;54(2):160-167.
doi:10.5937/tehmesa1302160S .

Šarčević, Danijela, Đorđević, Vesna, Petronijević, Radivoj, Matekalo-Sverak, Vesna, Karabasil, Nedjeljko, Popović, Ljuba, Janković, Vesna, "The attitudes and habits of Serbian schoolchildren in consumption of meat" in Tehnologija mesa, 54, no. 2 (2013):160-167,
https://doi.org/10.5937/tehmesa1302160S . .