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

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

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

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

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

TY  - JOUR
AU  - Betić, Nikola
AU  - Branković Lazić, Ivana
AU  - Milojević, Lazar
AU  - Vićić, Ivan
AU  - Karabasil, Nedjeljko
AU  - Parunović, Nenad
AU  - Đorđević, Vesna
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3327
AB  - This study was conducted to determine the microbiological status of 390 beef and pork
minced meat samples collected over three years from 52 retailers in the territory of Belgrade.
The numbers of aerobic colony counts, Escherichia coli, and the presence of Salmonella spp.
are prescribed criteria for this group of meat semi‑products. Salmonella spp. was confirmed
in one sample of minced beef meat (0.8%), while unsatisfactory E. coli counts were only
determined in pork meat samples (2.7%). In 2021, all samples complied with the microbiological
criteria for minced meat The highest occurrence of positive samples was observed
during the III quarter of 2022 (P=0.04) with a frequency of 9.3%. The level of contamination
of minced pork with E. coli bacteria in the same quarter was significantly higher compared to
the II quarter of 2022 (627±75 vs. 292±9 cfu/g, P=0.009). Improvement of process hygiene
and revision of process control, along with permanent education of food staff on the principles
of GMP and GHP, are necessary for maintaining food safety and public health.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Microbiological status of minced meat at retail in Belgrade district
VL  - 64
IS  - 2
SP  - 460
EP  - 464
DO  - 10.18485/meattech.2023.64.2.88
ER  - 

@article{
author = "Betić, Nikola and Branković Lazić, Ivana and Milojević, Lazar and Vićić, Ivan and Karabasil, Nedjeljko and Parunović, Nenad and Đorđević, Vesna",
year = "2023",
abstract = "This study was conducted to determine the microbiological status of 390 beef and pork
minced meat samples collected over three years from 52 retailers in the territory of Belgrade.
The numbers of aerobic colony counts, Escherichia coli, and the presence of Salmonella spp.
are prescribed criteria for this group of meat semi‑products. Salmonella spp. was confirmed
in one sample of minced beef meat (0.8%), while unsatisfactory E. coli counts were only
determined in pork meat samples (2.7%). In 2021, all samples complied with the microbiological
criteria for minced meat The highest occurrence of positive samples was observed
during the III quarter of 2022 (P=0.04) with a frequency of 9.3%. The level of contamination
of minced pork with E. coli bacteria in the same quarter was significantly higher compared to
the II quarter of 2022 (627±75 vs. 292±9 cfu/g, P=0.009). Improvement of process hygiene
and revision of process control, along with permanent education of food staff on the principles
of GMP and GHP, are necessary for maintaining food safety and public health.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Microbiological status of minced meat at retail in Belgrade district",
volume = "64",
number = "2",
pages = "460-464",
doi = "10.18485/meattech.2023.64.2.88"
}

Betić, N., Branković Lazić, I., Milojević, L., Vićić, I., Karabasil, N., Parunović, N.,& Đorđević, V.. (2023). Microbiological status of minced meat at retail in Belgrade district. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 460-464.
https://doi.org/10.18485/meattech.2023.64.2.88

Betić N, Branković Lazić I, Milojević L, Vićić I, Karabasil N, Parunović N, Đorđević V. Microbiological status of minced meat at retail in Belgrade district. in Meat Technology. 2023;64(2):460-464.
doi:10.18485/meattech.2023.64.2.88 .

Betić, Nikola, Branković Lazić, Ivana, Milojević, Lazar, Vićić, Ivan, Karabasil, Nedjeljko, Parunović, Nenad, Đorđević, Vesna, "Microbiological status of minced meat at retail in Belgrade district" in Meat Technology, 64, no. 2 (2023):460-464,
https://doi.org/10.18485/meattech.2023.64.2.88 . .

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  - Branković Lazić, Ivana
AU  - Korićanac, Vladimir
AU  - Pavlović, Miloš
AU  - Lilić, Slobodan
AU  - Maslić- Strizak, Danka
AU  - Spalević, Ljiljana
AU  - Pejkovski, Zlatko
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3853
AB  - Sodium chloride is an essential
ingredient in meat that contributes primarily taste
and textural characteristics. Due to fact that
excessive intake of salt/sodium is the one of the
main causes of human hypertension, modern
trends in nutrition recommend that sodium
content in food must be decreased. The aim of this
study was to examine the sodium chloride and
sodium content in burgers from retail. Sodium
chloride content was determined volumetrically,
and the sodium content was calculated from the
ratio of sodium and chlorine in sodium chloride
from the product. Sodium chloride content in
fresh burgers ranged from 1.33-2.16%, average
1.80 ± 0.22 %, while in thermal treated burgers
ranged 1.71-2.61, average 2.22 ± 0.25 %. Sodium
content in fresh burgers ranged from 522.6-849.2
mg/100 g and in burgers after thermal treatment
from 682.2-1025.2 mg/100 g, respectively. Average
sodium content in fresh burgers was 708.47±86.5
mg/100 g, while in burgers after thermal
treatment was average 872.93±97.1 mg/100 g,
respectively. Burgers as very popular food among
all ages of population, particularly in adolescents,
could be important source of dietary sodium.
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  - Content of sodium chloride and sodium in burgers from retail
SP  - 235
EP  - 238
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3853
ER  - 

@conference{
author = "Branković Lazić, Ivana and Korićanac, Vladimir and Pavlović, Miloš and Lilić, Slobodan and Maslić- Strizak, Danka and Spalević, Ljiljana and Pejkovski, Zlatko",
year = "2013",
abstract = "Sodium chloride is an essential
ingredient in meat that contributes primarily taste
and textural characteristics. Due to fact that
excessive intake of salt/sodium is the one of the
main causes of human hypertension, modern
trends in nutrition recommend that sodium
content in food must be decreased. The aim of this
study was to examine the sodium chloride and
sodium content in burgers from retail. Sodium
chloride content was determined volumetrically,
and the sodium content was calculated from the
ratio of sodium and chlorine in sodium chloride
from the product. Sodium chloride content in
fresh burgers ranged from 1.33-2.16%, average
1.80 ± 0.22 %, while in thermal treated burgers
ranged 1.71-2.61, average 2.22 ± 0.25 %. Sodium
content in fresh burgers ranged from 522.6-849.2
mg/100 g and in burgers after thermal treatment
from 682.2-1025.2 mg/100 g, respectively. Average
sodium content in fresh burgers was 708.47±86.5
mg/100 g, while in burgers after thermal
treatment was average 872.93±97.1 mg/100 g,
respectively. Burgers as very popular food among
all ages of population, particularly in adolescents,
could be important source of dietary sodium.",
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 = "Content of sodium chloride and sodium in burgers from retail",
pages = "235-238",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3853"
}

Branković Lazić, I., Korićanac, V., Pavlović, M., Lilić, S., Maslić- Strizak, D., Spalević, L.,& Pejkovski, Z.. (2013). Content of sodium chloride and sodium in burgers from retail. 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., 235-238.
https://hdl.handle.net/21.15107/rcub_veterinar_3853

Branković Lazić I, Korićanac V, Pavlović M, Lilić S, Maslić- Strizak D, Spalević L, Pejkovski Z. Content of sodium chloride and sodium in burgers from retail. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013. 2013;:235-238.
https://hdl.handle.net/21.15107/rcub_veterinar_3853 .

Branković Lazić, Ivana, Korićanac, Vladimir, Pavlović, Miloš, Lilić, Slobodan, Maslić- Strizak, Danka, Spalević, Ljiljana, Pejkovski, Zlatko, "Content of sodium chloride and sodium in burgers from retail" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 (2013):235-238,
https://hdl.handle.net/21.15107/rcub_veterinar_3853 .