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  - 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  - Velebit, Branko
AU  - Milojević, Lazar
AU  - Baltić, Tatjana
AU  - Grković, Nevena
AU  - Gummalla, Sanjay
AU  - Velebit, Marina
AU  - Škoko, Ines
AU  - Mojsova, Sandra
AU  - Putnik, Predrag
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2836
AB  - In this study, the effectiveness of cold atmospheric plasma (CAP) in inactivating murine norovirus (MNV/human norovirus surrogate) and hepatitis A virus (HAV) on aerosol-inoculated dark red Willamette raspberries was explored. Pulsed positive corona discharge system fed by synthetic air was used for the production of CAP. Raspberries were treated for 1, 3, 5, 7, and 10 min at 25 W. Application of CAP enabled a 4 log10 infectivity reduction in <5 min for MNV and approximately 10 min for HAV (from starting level of 6.91 and 7.84 log10 PFU/mL, respectively). Viral genome copies reduction of 3.18 log10 for MNV and 4.32 for HAV were found from starting level of 5.76 and 6.47 log10 gc/μL, respectively. CAP treatment did not result in significant degradation of fruit color, an important quality attribute. The study demonstrated CAP as an efficient post-harvest decontamination method to reduce viral load in raspberries without significantly affecting its quality parameters. Industrial relevance: Due to the fast-processing paces required in the raspberry industry, it is difficult to assure the complete microbiological safety of this fruit. Cold atmospheric plasma is a practical, environmentally-friendly, non-thermal tool for the effective reduction of microbial pathogens. The model developed in this study demonstrated that CAP treatment of fresh raspberries not only inactivated hazardous enteric viruses in a short time (10 min) but also unaffected fruit color stability. The simplicity of described CAP design and low-cost inputs (air and electricity) enable the commercial application of inexpensive plasma chambers for continuous surface decontamination of large volumes of raspberries without bringing processing to a standstill.
PB  - Elsevier
T2  - Innovative Food Science and Emerging Technologies
T1  - Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries
VL  - 81
SP  - 103121
DO  - 10.1016/j.ifset.2022.103121
ER  - 

@article{
author = "Velebit, Branko and Milojević, Lazar and Baltić, Tatjana and Grković, Nevena and Gummalla, Sanjay and Velebit, Marina and Škoko, Ines and Mojsova, Sandra and Putnik, Predrag",
year = "2022",
abstract = "In this study, the effectiveness of cold atmospheric plasma (CAP) in inactivating murine norovirus (MNV/human norovirus surrogate) and hepatitis A virus (HAV) on aerosol-inoculated dark red Willamette raspberries was explored. Pulsed positive corona discharge system fed by synthetic air was used for the production of CAP. Raspberries were treated for 1, 3, 5, 7, and 10 min at 25 W. Application of CAP enabled a 4 log10 infectivity reduction in <5 min for MNV and approximately 10 min for HAV (from starting level of 6.91 and 7.84 log10 PFU/mL, respectively). Viral genome copies reduction of 3.18 log10 for MNV and 4.32 for HAV were found from starting level of 5.76 and 6.47 log10 gc/μL, respectively. CAP treatment did not result in significant degradation of fruit color, an important quality attribute. The study demonstrated CAP as an efficient post-harvest decontamination method to reduce viral load in raspberries without significantly affecting its quality parameters. Industrial relevance: Due to the fast-processing paces required in the raspberry industry, it is difficult to assure the complete microbiological safety of this fruit. Cold atmospheric plasma is a practical, environmentally-friendly, non-thermal tool for the effective reduction of microbial pathogens. The model developed in this study demonstrated that CAP treatment of fresh raspberries not only inactivated hazardous enteric viruses in a short time (10 min) but also unaffected fruit color stability. The simplicity of described CAP design and low-cost inputs (air and electricity) enable the commercial application of inexpensive plasma chambers for continuous surface decontamination of large volumes of raspberries without bringing processing to a standstill.",
publisher = "Elsevier",
journal = "Innovative Food Science and Emerging Technologies",
title = "Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries",
volume = "81",
pages = "103121",
doi = "10.1016/j.ifset.2022.103121"
}

Velebit, B., Milojević, L., Baltić, T., Grković, N., Gummalla, S., Velebit, M., Škoko, I., Mojsova, S.,& Putnik, P.. (2022). Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries. in Innovative Food Science and Emerging Technologies
Elsevier., 81, 103121.
https://doi.org/10.1016/j.ifset.2022.103121

Velebit B, Milojević L, Baltić T, Grković N, Gummalla S, Velebit M, Škoko I, Mojsova S, Putnik P. Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries. in Innovative Food Science and Emerging Technologies. 2022;81:103121.
doi:10.1016/j.ifset.2022.103121 .

Velebit, Branko, Milojević, Lazar, Baltić, Tatjana, Grković, Nevena, Gummalla, Sanjay, Velebit, Marina, Škoko, Ines, Mojsova, Sandra, Putnik, Predrag, "Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries" in Innovative Food Science and Emerging Technologies, 81 (2022):103121,
https://doi.org/10.1016/j.ifset.2022.103121 . .

TY  - CONF
AU  - Betić, Nikola
AU  - Klun, Ivana
AU  - Đorđević, Vesna
AU  - Branković-Lazić, Ivana
AU  - Baltić, Tatjana
AU  - Vasilev, Dragan
AU  - Karabasil, Nedjeljko
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2285
AB  - Infection with the apicomplexan protozoon Toxoplasma gondii is one of the most prevalent parasitic zoonotic infections globally, with existing seroprevalences varying between continents, countries, and even within countries and between individual communities. It is estimated that one third of the world's human population is infected with T. gondii, with many studies showing that the dominant mode of infection is consumption of undercooked meat harbouring T. gondii tissue cysts. Prevalences of infection in food animals in different countries range from 0 to 93%. Because of the absence of clinical symptoms in infected animals, and the unfeasibility of rapid and unequivocal detection of microscopic tissue cysts in pork, infected pigs remain unrecognized, and their meat becomes an essential source of infection for humans. The data on T. gondii infection in pigs in Serbia from several studies, as well as on the detection of the parasite in different food categories, from fresh pork to heat-treated products, are discussed.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Toxoplasma gondii in pork and pigs in Serbia - A real food safety hazard
VL  - 854
SP  - 012008
DO  - 10.1088/1755-1315/854/1/012008
ER  - 

@conference{
author = "Betić, Nikola and Klun, Ivana and Đorđević, Vesna and Branković-Lazić, Ivana and Baltić, Tatjana and Vasilev, Dragan and Karabasil, Nedjeljko",
year = "2021",
abstract = "Infection with the apicomplexan protozoon Toxoplasma gondii is one of the most prevalent parasitic zoonotic infections globally, with existing seroprevalences varying between continents, countries, and even within countries and between individual communities. It is estimated that one third of the world's human population is infected with T. gondii, with many studies showing that the dominant mode of infection is consumption of undercooked meat harbouring T. gondii tissue cysts. Prevalences of infection in food animals in different countries range from 0 to 93%. Because of the absence of clinical symptoms in infected animals, and the unfeasibility of rapid and unequivocal detection of microscopic tissue cysts in pork, infected pigs remain unrecognized, and their meat becomes an essential source of infection for humans. The data on T. gondii infection in pigs in Serbia from several studies, as well as on the detection of the parasite in different food categories, from fresh pork to heat-treated products, are discussed.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Toxoplasma gondii in pork and pigs in Serbia - A real food safety hazard",
volume = "854",
pages = "012008",
doi = "10.1088/1755-1315/854/1/012008"
}

Betić, N., Klun, I., Đorđević, V., Branković-Lazić, I., Baltić, T., Vasilev, D.,& Karabasil, N.. (2021). Toxoplasma gondii in pork and pigs in Serbia - A real food safety hazard. in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012008.
https://doi.org/10.1088/1755-1315/854/1/012008

Betić N, Klun I, Đorđević V, Branković-Lazić I, Baltić T, Vasilev D, Karabasil N. Toxoplasma gondii in pork and pigs in Serbia - A real food safety hazard. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012008.
doi:10.1088/1755-1315/854/1/012008 .

Betić, Nikola, Klun, Ivana, Đorđević, Vesna, Branković-Lazić, Ivana, Baltić, Tatjana, Vasilev, Dragan, Karabasil, Nedjeljko, "Toxoplasma gondii in pork and pigs in Serbia - A real food safety hazard" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012008,
https://doi.org/10.1088/1755-1315/854/1/012008 . .

TY  - CONF
AU  - Branković-Lazić, Ivana
AU  - Marković, Radmila
AU  - Baltić, Branislav M.
AU  - Rašeta, Mladen
AU  - Baltić, Tatjana
AU  - Đorđević, Vesna
AU  - Katanić, Nenad
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2289
AB  - The aim of this study was to examine the influence of the use of CLA (2%), from days 1, 11 or 22 of fattening, on selected production results (broiler weight after each fattening phase including at the end of fattening, viability, average daily gain and feed conversion) on the efficiency of fattening during the whole fattening period (42 days). The obtained production results were used to calculate the European production efficiency factor (EPEF) and the European broiler index (EBI) values for each fattening phase as well as for the whole fattening. The results obtained indicate that, in the later stages of fattening, the use of CLA during the whole fattening period is economically more justified than the non-CLA diets used for control broilers. With the use of CLA throughout the whole fattening, the EPEF and EBI values are consistent with these values calculated for the Cobb 500 standard. In addition to economic justification, the use of CLA also has human nutritional significance, since the broiler meat is enriched with CLA and has a more favourable n-6/n-3 fatty acid ratio.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Examination of the influence of conjugated linoleic acid in broiler nutrition on the economic efficiency of fattening
VL  - 854
SP  - 012012
DO  - 10.1088/1755-1315/854/1/012012
ER  - 

@conference{
author = "Branković-Lazić, Ivana and Marković, Radmila and Baltić, Branislav M. and Rašeta, Mladen and Baltić, Tatjana and Đorđević, Vesna and Katanić, Nenad",
year = "2021",
abstract = "The aim of this study was to examine the influence of the use of CLA (2%), from days 1, 11 or 22 of fattening, on selected production results (broiler weight after each fattening phase including at the end of fattening, viability, average daily gain and feed conversion) on the efficiency of fattening during the whole fattening period (42 days). The obtained production results were used to calculate the European production efficiency factor (EPEF) and the European broiler index (EBI) values for each fattening phase as well as for the whole fattening. The results obtained indicate that, in the later stages of fattening, the use of CLA during the whole fattening period is economically more justified than the non-CLA diets used for control broilers. With the use of CLA throughout the whole fattening, the EPEF and EBI values are consistent with these values calculated for the Cobb 500 standard. In addition to economic justification, the use of CLA also has human nutritional significance, since the broiler meat is enriched with CLA and has a more favourable n-6/n-3 fatty acid ratio.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Examination of the influence of conjugated linoleic acid in broiler nutrition on the economic efficiency of fattening",
volume = "854",
pages = "012012",
doi = "10.1088/1755-1315/854/1/012012"
}

Branković-Lazić, I., Marković, R., Baltić, B. M., Rašeta, M., Baltić, T., Đorđević, V.,& Katanić, N.. (2021). Examination of the influence of conjugated linoleic acid in broiler nutrition on the economic efficiency of fattening. in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012012.
https://doi.org/10.1088/1755-1315/854/1/012012

Branković-Lazić I, Marković R, Baltić BM, Rašeta M, Baltić T, Đorđević V, Katanić N. Examination of the influence of conjugated linoleic acid in broiler nutrition on the economic efficiency of fattening. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012012.
doi:10.1088/1755-1315/854/1/012012 .

Branković-Lazić, Ivana, Marković, Radmila, Baltić, Branislav M., Rašeta, Mladen, Baltić, Tatjana, Đorđević, Vesna, Katanić, Nenad, "Examination of the influence of conjugated linoleic acid in broiler nutrition on the economic efficiency of fattening" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012012,
https://doi.org/10.1088/1755-1315/854/1/012012 . .

TY  - JOUR
AU  - Jovanović, Jelena
AU  - Branković-Lazić, Ivana
AU  - Baltić, Tatjana
AU  - Jovanović, Milica
AU  - Đorđević, Vesna
AU  - Teodorović, Vlado
AU  - Velebit, Branko
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1816
AB  - Campylobacter jejuni is a major cause of human diarrheal disease. The objective of this research study was to determine the prevalence of different virulence genes in isolates recovered from broiler meat at slaughterhouses in Serbia. Out of 115 Campylobacter spp. samples recovered, a total of 35 isolates were identified as C. jejuni on the basis of morphological, biochemical-based detection, multiplex PCR, and sequencing of the highly conserved region of the dnaJ gene encoding the DnaJ Hsp40 family protein. The isolates were screened for the presence of four pathogenic genes. namely flaA, cadF, cdtB, and cgtB, which are responsible for the expression of adherence, colonization cytotoxin production in C. jejuni, and the onset of Guillain-Barre syndrome. The isolates showed a wide variation in the presence of these genes. All the isolates were positive for flaA. Furthermore, a high genetic heterogeneity in the C. jejuni population was found in this study, showing a pattern partially different from other reported virulence genes. Of the C. jejuni studied. 94.3%. 97.1% and 5.7% were positive for cadF. cdtB and cgtB, respectively. This study provides initial data on the prevalence and distribution of flaA, cadF, cdtB, and cgtB genes in C. jejuni isolated from broiler meat in Serbia.
PB  - Univ Zagreb Vet Faculty, Zagreb
T2  - Veterinarski Arhiv
T1  - The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia
VL  - 90
IS  - 1
SP  - 39
EP  - 45
DO  - 10.24099/vet.arhiv.0477
ER  - 

@article{
author = "Jovanović, Jelena and Branković-Lazić, Ivana and Baltić, Tatjana and Jovanović, Milica and Đorđević, Vesna and Teodorović, Vlado and Velebit, Branko",
year = "2020",
abstract = "Campylobacter jejuni is a major cause of human diarrheal disease. The objective of this research study was to determine the prevalence of different virulence genes in isolates recovered from broiler meat at slaughterhouses in Serbia. Out of 115 Campylobacter spp. samples recovered, a total of 35 isolates were identified as C. jejuni on the basis of morphological, biochemical-based detection, multiplex PCR, and sequencing of the highly conserved region of the dnaJ gene encoding the DnaJ Hsp40 family protein. The isolates were screened for the presence of four pathogenic genes. namely flaA, cadF, cdtB, and cgtB, which are responsible for the expression of adherence, colonization cytotoxin production in C. jejuni, and the onset of Guillain-Barre syndrome. The isolates showed a wide variation in the presence of these genes. All the isolates were positive for flaA. Furthermore, a high genetic heterogeneity in the C. jejuni population was found in this study, showing a pattern partially different from other reported virulence genes. Of the C. jejuni studied. 94.3%. 97.1% and 5.7% were positive for cadF. cdtB and cgtB, respectively. This study provides initial data on the prevalence and distribution of flaA, cadF, cdtB, and cgtB genes in C. jejuni isolated from broiler meat in Serbia.",
publisher = "Univ Zagreb Vet Faculty, Zagreb",
journal = "Veterinarski Arhiv",
title = "The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia",
volume = "90",
number = "1",
pages = "39-45",
doi = "10.24099/vet.arhiv.0477"
}

Jovanović, J., Branković-Lazić, I., Baltić, T., Jovanović, M., Đorđević, V., Teodorović, V.,& Velebit, B.. (2020). The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia. in Veterinarski Arhiv
Univ Zagreb Vet Faculty, Zagreb., 90(1), 39-45.
https://doi.org/10.24099/vet.arhiv.0477

Jovanović J, Branković-Lazić I, Baltić T, Jovanović M, Đorđević V, Teodorović V, Velebit B. The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia. in Veterinarski Arhiv. 2020;90(1):39-45.
doi:10.24099/vet.arhiv.0477 .

Jovanović, Jelena, Branković-Lazić, Ivana, Baltić, Tatjana, Jovanović, Milica, Đorđević, Vesna, Teodorović, Vlado, Velebit, Branko, "The prevalence of four virulence genes in strains of Campylobacter jejuni isolated from broilers in Serbia" in Veterinarski Arhiv, 90, no. 1 (2020):39-45,
https://doi.org/10.24099/vet.arhiv.0477 . .

TY  - JOUR
AU  - Popović, Milka
AU  - Nedić, Drago
AU  - Pećanac, Biljana
AU  - Đorđević, Vesna
AU  - Baltić, Tatjana
AU  - Branković Lazić, Ivana
AU  - Ćirić, Jelena
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1854
AB  - Concentrations of toxic elements (lead, cadmium, mercury, and arsenic) were measured in water, sediment, and four commercial fish species (Cyprinus carpio, Hypophthalmichthys molitrix, Silurus glanis, and Esox lucius) and their tissues (muscle, liver, and kidney) from Saničani Lake, Bosnia and Herzegovina. The concentration of toxic elements was measured by atomic absorption spectrometry. Toxic element concentrations were significantly affected by the fish species and tissues sampled. The lead was the most heavily deposited element in lake sediments and waters. The highest concentrations of Pb and Cd were in the kidney in all four fish species. Concentrations of Hg and As were higher in the muscle than in the kidney and liver in all four fish species. The toxic element concentrations in all examined tissues were significantly higher in Silurus glanis and Esox lucius than in the other fish species examined. Concentrations of all tested elements were present in the fish muscle at different levels, but these levels were under the maximum levels allowed by the European Union and FAO/WHO. Accordingly, fish meat from this lake is acceptable for human consumption.
T2  - Biological Trace Element Research
T1  - The Toxic Element Concentration in Fish Tissues from Saničani Lake, an Urban Environment, in Bosnia and Herzegovina
VL  - 197
IS  - 1
SP  - 271
EP  - 278
DO  - 10.1007/s12011-019-01982-2
ER  - 

@article{
author = "Popović, Milka and Nedić, Drago and Pećanac, Biljana and Đorđević, Vesna and Baltić, Tatjana and Branković Lazić, Ivana and Ćirić, Jelena",
year = "2020",
abstract = "Concentrations of toxic elements (lead, cadmium, mercury, and arsenic) were measured in water, sediment, and four commercial fish species (Cyprinus carpio, Hypophthalmichthys molitrix, Silurus glanis, and Esox lucius) and their tissues (muscle, liver, and kidney) from Saničani Lake, Bosnia and Herzegovina. The concentration of toxic elements was measured by atomic absorption spectrometry. Toxic element concentrations were significantly affected by the fish species and tissues sampled. The lead was the most heavily deposited element in lake sediments and waters. The highest concentrations of Pb and Cd were in the kidney in all four fish species. Concentrations of Hg and As were higher in the muscle than in the kidney and liver in all four fish species. The toxic element concentrations in all examined tissues were significantly higher in Silurus glanis and Esox lucius than in the other fish species examined. Concentrations of all tested elements were present in the fish muscle at different levels, but these levels were under the maximum levels allowed by the European Union and FAO/WHO. Accordingly, fish meat from this lake is acceptable for human consumption.",
journal = "Biological Trace Element Research",
title = "The Toxic Element Concentration in Fish Tissues from Saničani Lake, an Urban Environment, in Bosnia and Herzegovina",
volume = "197",
number = "1",
pages = "271-278",
doi = "10.1007/s12011-019-01982-2"
}

Popović, M., Nedić, D., Pećanac, B., Đorđević, V., Baltić, T., Branković Lazić, I.,& Ćirić, J.. (2020). The Toxic Element Concentration in Fish Tissues from Saničani Lake, an Urban Environment, in Bosnia and Herzegovina. in Biological Trace Element Research, 197(1), 271-278.
https://doi.org/10.1007/s12011-019-01982-2

Popović M, Nedić D, Pećanac B, Đorđević V, Baltić T, Branković Lazić I, Ćirić J. The Toxic Element Concentration in Fish Tissues from Saničani Lake, an Urban Environment, in Bosnia and Herzegovina. in Biological Trace Element Research. 2020;197(1):271-278.
doi:10.1007/s12011-019-01982-2 .

Popović, Milka, Nedić, Drago, Pećanac, Biljana, Đorđević, Vesna, Baltić, Tatjana, Branković Lazić, Ivana, Ćirić, Jelena, "The Toxic Element Concentration in Fish Tissues from Saničani Lake, an Urban Environment, in Bosnia and Herzegovina" in Biological Trace Element Research, 197, no. 1 (2020):271-278,
https://doi.org/10.1007/s12011-019-01982-2 . .

TY  - CONF
AU  - Glišić, Milica
AU  - Bošković, Marija
AU  - Đorđević, Jasna
AU  - Janjić, Jelena
AU  - Glamočlija, Nataša
AU  - Baltić, Tatjana
AU  - Baltić, Milan Ž.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2977
AB  - Marinating, a process of infusing the meat with savoury ingredients is one of the most widely-used techniques for enhancing meat quality by reducing cooking losses, improving tenderness, colour quality, and overall acceptability. Since there is a constant increase in consumer, retailer, and catering demand for processed and ready-to-eat food, of particular interest are marinated chicken breast fillets. In this study, the combined effects of dipping into different marinade solutions and packaging under vacuum on sensory properties of chicken breast fillets stored at 4℃ were investigated. Skinless broiler fillets were marinated for five hours in a 6% NaCl solution containing 2% sodium tripolyphosphate (STP) (T7), 2% sodium citrate (T2) and 1% STP and 1% sodium citrate (T3), while 6% NaCl solution with no additives was used as control (C). After marination, fillets were vacuum-packaged and stored for 28 days. Sensory properties including odour, taste, texture and overall acceptability were evaluated by 10 experienced panellists using a 7-point scale with scores 3.5 as the limit of acceptability. Panelists detected slight differences between control and T2 treatment (2% of phosphates) during storage. Treatments with added citrate had significantly lower scores for all examined sensory attributes compared to C and T2 on day 0 and day 7 of examination, with the lowest values for texture (4.95 and 5.35; 5.55 and 5.30, respectively). During the entire storage period, 2% citrate had a significant negative influence on the sensory quality of marinated fillets. On day 28, T2 treatment had the lowest scores for texture (4.20; P<0.05), while fillets from T3 group were unacceptable with regard to tase (2.80; P<0.05) and overall acceptability (2.85; P<0.05). In conclusion, samples with 2% and 1% of sodium citrate were least preferred by assessors manly due to lower texture and overall acceptability scores, indicating negative impact of citrate on sensory quality of broilers fillets.
AB  - Маринирање је процес којим се у месо додају различити састојци и зачини и
представља једну од најчешће коришћених техника за побољшање квалитета
меса утичући на смањење кала кувања, побољшање мекоће, боје и свеукупне
прихватљивости. Због константног пораста у потражњи за прерађеном и
ready-to-eat храном од стране потрошача, малопродаја и ресторана, од
нарочитог интереса су маринирани пилећи филети. У овом истраживању
испитивани су комбиновани ефекти потапања у различите растворе маринада
и паковање у вакуум на сензорска својства пилећих филета складиштених на
4°C. Филети без коже маринирани су током пет сати у 6% раствору NaCl са 2%
натријум триполифосфатa (STP) (Т1), 2% цитрата (Т2) и 1% STP и 1% цитрата
(Т3), док је 6% раствор NaCl без додатака коришћен као контрола (C). Након
маринирања филети су упаковани у вакуум и складиштени током 28 дана.
Десет искусних панелиста оцењивало је сензорске карактеристике укључујући
мирис, укус, тектуру и укупну прихватљивост користећи 7-бодовну скалу са
оценом 3,5 као лимит прихватљивости. Панелисти су утврдили мале разлике
између контроле и Т2 групе (2% фосфата) током складиштења. Групе са
додатим цитратом имале су значајно ниже оцене за све испитиване сензорске
особине у поређењу са C и Т2 групом 0. и 7. дана испитивања, са најнижом
оценом за текстуру (4,95 и 5,35; 5,55 и 5,30, појединачно). Током целог
периода складиштења додатак 2% цитрата имао је значајан негативни ефекат
на сензорски квалитет маринираних филета. Последњег дана складиштења (28. дан) Т2 група добила је најниже оцене за текстуру (4,20; P<0,05), док су
филети Т3 групе били неприхватљиви у погледу укуса (2,80; P<0,05) и укупне
прихватљивости (2,85; P<0,05). Може се закључити да узорци са 2% и 1%
натријум цитрата су према оцењивачима били најнепожељнији углавном због
ниских оцена за текстуру и укупну прихватљивост, што указује на негативни
ефекат коришћења цитрата у маринади на сензорски квалитет пилећих
филета.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019
T1  - Effect of marinating and vacuum packaging on sensory properties of chicken breast fillets
T1  - Efekat mariniranja i pakovanja u vakuum na senzorske karakteristike pilećih fileta
SP  - 147
EP  - 150
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2977
ER  - 

@conference{
author = "Glišić, Milica and Bošković, Marija and Đorđević, Jasna and Janjić, Jelena and Glamočlija, Nataša and Baltić, Tatjana and Baltić, Milan Ž.",
year = "2019",
abstract = "Marinating, a process of infusing the meat with savoury ingredients is one of the most widely-used techniques for enhancing meat quality by reducing cooking losses, improving tenderness, colour quality, and overall acceptability. Since there is a constant increase in consumer, retailer, and catering demand for processed and ready-to-eat food, of particular interest are marinated chicken breast fillets. In this study, the combined effects of dipping into different marinade solutions and packaging under vacuum on sensory properties of chicken breast fillets stored at 4℃ were investigated. Skinless broiler fillets were marinated for five hours in a 6% NaCl solution containing 2% sodium tripolyphosphate (STP) (T7), 2% sodium citrate (T2) and 1% STP and 1% sodium citrate (T3), while 6% NaCl solution with no additives was used as control (C). After marination, fillets were vacuum-packaged and stored for 28 days. Sensory properties including odour, taste, texture and overall acceptability were evaluated by 10 experienced panellists using a 7-point scale with scores 3.5 as the limit of acceptability. Panelists detected slight differences between control and T2 treatment (2% of phosphates) during storage. Treatments with added citrate had significantly lower scores for all examined sensory attributes compared to C and T2 on day 0 and day 7 of examination, with the lowest values for texture (4.95 and 5.35; 5.55 and 5.30, respectively). During the entire storage period, 2% citrate had a significant negative influence on the sensory quality of marinated fillets. On day 28, T2 treatment had the lowest scores for texture (4.20; P<0.05), while fillets from T3 group were unacceptable with regard to tase (2.80; P<0.05) and overall acceptability (2.85; P<0.05). In conclusion, samples with 2% and 1% of sodium citrate were least preferred by assessors manly due to lower texture and overall acceptability scores, indicating negative impact of citrate on sensory quality of broilers fillets., Маринирање је процес којим се у месо додају различити састојци и зачини и
представља једну од најчешће коришћених техника за побољшање квалитета
меса утичући на смањење кала кувања, побољшање мекоће, боје и свеукупне
прихватљивости. Због константног пораста у потражњи за прерађеном и
ready-to-eat храном од стране потрошача, малопродаја и ресторана, од
нарочитог интереса су маринирани пилећи филети. У овом истраживању
испитивани су комбиновани ефекти потапања у различите растворе маринада
и паковање у вакуум на сензорска својства пилећих филета складиштених на
4°C. Филети без коже маринирани су током пет сати у 6% раствору NaCl са 2%
натријум триполифосфатa (STP) (Т1), 2% цитрата (Т2) и 1% STP и 1% цитрата
(Т3), док је 6% раствор NaCl без додатака коришћен као контрола (C). Након
маринирања филети су упаковани у вакуум и складиштени током 28 дана.
Десет искусних панелиста оцењивало је сензорске карактеристике укључујући
мирис, укус, тектуру и укупну прихватљивост користећи 7-бодовну скалу са
оценом 3,5 као лимит прихватљивости. Панелисти су утврдили мале разлике
између контроле и Т2 групе (2% фосфата) током складиштења. Групе са
додатим цитратом имале су значајно ниже оцене за све испитиване сензорске
особине у поређењу са C и Т2 групом 0. и 7. дана испитивања, са најнижом
оценом за текстуру (4,95 и 5,35; 5,55 и 5,30, појединачно). Током целог
периода складиштења додатак 2% цитрата имао је значајан негативни ефекат
на сензорски квалитет маринираних филета. Последњег дана складиштења (28. дан) Т2 група добила је најниже оцене за текстуру (4,20; P<0,05), док су
филети Т3 групе били неприхватљиви у погледу укуса (2,80; P<0,05) и укупне
прихватљивости (2,85; P<0,05). Може се закључити да узорци са 2% и 1%
натријум цитрата су према оцењивачима били најнепожељнији углавном због
ниских оцена за текстуру и укупну прихватљивост, што указује на негативни
ефекат коришћења цитрата у маринади на сензорски квалитет пилећих
филета.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019",
title = "Effect of marinating and vacuum packaging on sensory properties of chicken breast fillets, Efekat mariniranja i pakovanja u vakuum na senzorske karakteristike pilećih fileta",
pages = "147-150",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2977"
}

Glišić, M., Bošković, M., Đorđević, J., Janjić, J., Glamočlija, N., Baltić, T.,& Baltić, M. Ž.. (2019). Effect of marinating and vacuum packaging on sensory properties of chicken breast fillets. in 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019
Banja Luka : Veterinarska komora Republike Srpske., 147-150.
https://hdl.handle.net/21.15107/rcub_veterinar_2977

Glišić M, Bošković M, Đorđević J, Janjić J, Glamočlija N, Baltić T, Baltić MŽ. Effect of marinating and vacuum packaging on sensory properties of chicken breast fillets. in 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019. 2019;:147-150.
https://hdl.handle.net/21.15107/rcub_veterinar_2977 .

Glišić, Milica, Bošković, Marija, Đorđević, Jasna, Janjić, Jelena, Glamočlija, Nataša, Baltić, Tatjana, Baltić, Milan Ž., "Effect of marinating and vacuum packaging on sensory properties of chicken breast fillets" in 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019 (2019):147-150,
https://hdl.handle.net/21.15107/rcub_veterinar_2977 .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Rajčić, Antonija
AU  - Laudanović, Milica
AU  - Nešić, Slađan
AU  - Baltić, Tatjana
AU  - Ćirić, Jelena
AU  - Branković-Lazić, Ivana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1687
AB  - Abnormally hard breast fillet consistency began to emerge in commercial broiler chickens around 2010. Due to the remarkable muscle hardness, the condition acquired the vernacular name wooden breast myopathy. This myopathy starts to develop after two weeks of age at the earliest and typically proceeds into chronic myodegeneration in three to four weeks of age. The lesion begins focally and typically develops into a diffuse lesion that involves the entire major pectoral muscle. The restricted location of wooden breast lesion in the m. pectoralis major distinguishes it from several other myodegenerative diseases that widely affect the skeletal muscle system and often the cardiac and smooth muscle systems too. Although industry-wide incidence rates are difficult to assess, it has been estimated that approximately 5-10% of commercially produced breast fillets exhibit severe WB. Even at low incidence rates, the costs to industry are substantial, as breast fillets with the wooden breast condition are often downgraded and sold at a discount, used for further processing, or in extreme cases, discarded. Because the etiology of wooden breast is still unclear, in the future, study of the early lesions, pathogenesis and the possible reduction of animal welfare are likely to gain more attention.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Wooden breast - a novel myopathy recognized in broiler chickens
VL  - 333
SP  - UNSP 012037
DO  - 10.1088/1755-1315/333/1/012037
ER  - 

@conference{
author = "Baltić, Milan Ž. and Rajčić, Antonija and Laudanović, Milica and Nešić, Slađan and Baltić, Tatjana and Ćirić, Jelena and Branković-Lazić, Ivana",
year = "2019",
abstract = "Abnormally hard breast fillet consistency began to emerge in commercial broiler chickens around 2010. Due to the remarkable muscle hardness, the condition acquired the vernacular name wooden breast myopathy. This myopathy starts to develop after two weeks of age at the earliest and typically proceeds into chronic myodegeneration in three to four weeks of age. The lesion begins focally and typically develops into a diffuse lesion that involves the entire major pectoral muscle. The restricted location of wooden breast lesion in the m. pectoralis major distinguishes it from several other myodegenerative diseases that widely affect the skeletal muscle system and often the cardiac and smooth muscle systems too. Although industry-wide incidence rates are difficult to assess, it has been estimated that approximately 5-10% of commercially produced breast fillets exhibit severe WB. Even at low incidence rates, the costs to industry are substantial, as breast fillets with the wooden breast condition are often downgraded and sold at a discount, used for further processing, or in extreme cases, discarded. Because the etiology of wooden breast is still unclear, in the future, study of the early lesions, pathogenesis and the possible reduction of animal welfare are likely to gain more attention.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Wooden breast - a novel myopathy recognized in broiler chickens",
volume = "333",
pages = "UNSP 012037",
doi = "10.1088/1755-1315/333/1/012037"
}

Baltić, M. Ž., Rajčić, A., Laudanović, M., Nešić, S., Baltić, T., Ćirić, J.,& Branković-Lazić, I.. (2019). Wooden breast - a novel myopathy recognized in broiler chickens. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012037.
https://doi.org/10.1088/1755-1315/333/1/012037

Baltić MŽ, Rajčić A, Laudanović M, Nešić S, Baltić T, Ćirić J, Branković-Lazić I. Wooden breast - a novel myopathy recognized in broiler chickens. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012037.
doi:10.1088/1755-1315/333/1/012037 .

Baltić, Milan Ž., Rajčić, Antonija, Laudanović, Milica, Nešić, Slađan, Baltić, Tatjana, Ćirić, Jelena, Branković-Lazić, Ivana, "Wooden breast - a novel myopathy recognized in broiler chickens" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012037,
https://doi.org/10.1088/1755-1315/333/1/012037 . .

TY  - JOUR
AU  - Đorđević, Jasna
AU  - Bošković, Marija
AU  - Branković Lazić, Ivana
AU  - Đorđević, Vesna
AU  - Baltić, Tatjana
AU  - Laudanović, Milica
AU  - Baltić, Milan Ž.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2720
AB  - Changes of spoilage-related microbiota of pork and beef minced meat during 12 days at 3°C under vacuum (VP) and modified atmosphere (MAP) with initial headspace containing 20%O2/50%CO2/30%N2-MAP1 and 20%O2/30%CO2/50%N2-MAP2 were studied. Samples were analysed for total viable count (TVC), Enterobacteriaceae count and lactic acid bacteria (LAB) count. TVC and LAB count increased during storage, with significantly (P<0.01) higher TVC in VP (except 9th and 6th day for TVC and LAB count, respectively), while Enterobacteriaceae count decreased with significantly lower value (P<0.01 and P<0.05) in MAP1, compared to VP. MAP samples were more acceptable in terms of color and odor than VP.
PB  - University of Bucharest
T2  - Romanian Biotechnological Letters
T1  - Spoilage-related bacteria of pork and beef minced meat under vacuum and modified atmosphere
VL  - 24
IS  - 4
SP  - 658
EP  - 668
DO  - 10.25083/rbl/24.4/658.668
ER  - 

@article{
author = "Đorđević, Jasna and Bošković, Marija and Branković Lazić, Ivana and Đorđević, Vesna and Baltić, Tatjana and Laudanović, Milica and Baltić, Milan Ž.",
year = "2019",
abstract = "Changes of spoilage-related microbiota of pork and beef minced meat during 12 days at 3°C under vacuum (VP) and modified atmosphere (MAP) with initial headspace containing 20%O2/50%CO2/30%N2-MAP1 and 20%O2/30%CO2/50%N2-MAP2 were studied. Samples were analysed for total viable count (TVC), Enterobacteriaceae count and lactic acid bacteria (LAB) count. TVC and LAB count increased during storage, with significantly (P<0.01) higher TVC in VP (except 9th and 6th day for TVC and LAB count, respectively), while Enterobacteriaceae count decreased with significantly lower value (P<0.01 and P<0.05) in MAP1, compared to VP. MAP samples were more acceptable in terms of color and odor than VP.",
publisher = "University of Bucharest",
journal = "Romanian Biotechnological Letters",
title = "Spoilage-related bacteria of pork and beef minced meat under vacuum and modified atmosphere",
volume = "24",
number = "4",
pages = "658-668",
doi = "10.25083/rbl/24.4/658.668"
}

Đorđević, J., Bošković, M., Branković Lazić, I., Đorđević, V., Baltić, T., Laudanović, M.,& Baltić, M. Ž.. (2019). Spoilage-related bacteria of pork and beef minced meat under vacuum and modified atmosphere. in Romanian Biotechnological Letters
University of Bucharest., 24(4), 658-668.
https://doi.org/10.25083/rbl/24.4/658.668

Đorđević J, Bošković M, Branković Lazić I, Đorđević V, Baltić T, Laudanović M, Baltić MŽ. Spoilage-related bacteria of pork and beef minced meat under vacuum and modified atmosphere. in Romanian Biotechnological Letters. 2019;24(4):658-668.
doi:10.25083/rbl/24.4/658.668 .

Đorđević, Jasna, Bošković, Marija, Branković Lazić, Ivana, Đorđević, Vesna, Baltić, Tatjana, Laudanović, Milica, Baltić, Milan Ž., "Spoilage-related bacteria of pork and beef minced meat under vacuum and modified atmosphere" in Romanian Biotechnological Letters, 24, no. 4 (2019):658-668,
https://doi.org/10.25083/rbl/24.4/658.668 . .

TY  - CONF
AU  - Betić, N.
AU  - Baltić, Tatjana
AU  - Ćirić, Jelena
AU  - Bajcić, A.
AU  - Rašeta, Mladen
AU  - Mrdović, Boris
AU  - Karabasil, Nedjeljko
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1686
AB  - This study was conducted to determine microbial contamination of pig carcasses during four years in one slaughterhouse. The numbers of total viable counts and Enterobacteriaceae and the presence/absence of Salmonella spp. are the process hygiene criteria for pig carcasses. We collected 240 samples from April of 2015 to April of 2019, with swabs being continually taken from the carcasses of pigs every month for 48 months in slaughterhouse in the west of Serbia. Over 48 consecutive months of testing, Salmonella spp. presence was detected on 1.67% of the pig carcasses, while the determined mean numbers of Enterobacteriaceae were 0.18 +/- 0.37 log CFU/cm(2), and the mean total viable count of aerobic bacteria was 1.88 +/- 0.85 log CFU/cm(2). The process hygiene criteria results for the tested pig carcasses showed that for total viable count of aerobic bacteria, 95.35% of carcasses fell into the satisfactory process hygiene group, while 4.17% belonged to the acceptable group. Enterobacteriaceae numbers showed 97.90% of the tested pig carcasses belonged to the satisfactory process hygiene group, and 2.10% of carcasses belonged to the acceptable group.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months
VL  - 333
SP  - UNSP 012046
DO  - 10.1088/1755-1315/333/1/012046
ER  - 

@conference{
author = "Betić, N. and Baltić, Tatjana and Ćirić, Jelena and Bajcić, A. and Rašeta, Mladen and Mrdović, Boris and Karabasil, Nedjeljko",
year = "2019",
abstract = "This study was conducted to determine microbial contamination of pig carcasses during four years in one slaughterhouse. The numbers of total viable counts and Enterobacteriaceae and the presence/absence of Salmonella spp. are the process hygiene criteria for pig carcasses. We collected 240 samples from April of 2015 to April of 2019, with swabs being continually taken from the carcasses of pigs every month for 48 months in slaughterhouse in the west of Serbia. Over 48 consecutive months of testing, Salmonella spp. presence was detected on 1.67% of the pig carcasses, while the determined mean numbers of Enterobacteriaceae were 0.18 +/- 0.37 log CFU/cm(2), and the mean total viable count of aerobic bacteria was 1.88 +/- 0.85 log CFU/cm(2). The process hygiene criteria results for the tested pig carcasses showed that for total viable count of aerobic bacteria, 95.35% of carcasses fell into the satisfactory process hygiene group, while 4.17% belonged to the acceptable group. Enterobacteriaceae numbers showed 97.90% of the tested pig carcasses belonged to the satisfactory process hygiene group, and 2.10% of carcasses belonged to the acceptable group.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months",
volume = "333",
pages = "UNSP 012046",
doi = "10.1088/1755-1315/333/1/012046"
}

Betić, N., Baltić, T., Ćirić, J., Bajcić, A., Rašeta, M., Mrdović, B.,& Karabasil, N.. (2019). Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012046.
https://doi.org/10.1088/1755-1315/333/1/012046

Betić N, Baltić T, Ćirić J, Bajcić A, Rašeta M, Mrdović B, Karabasil N. Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012046.
doi:10.1088/1755-1315/333/1/012046 .

Betić, N., Baltić, Tatjana, Ćirić, Jelena, Bajcić, A., Rašeta, Mladen, Mrdović, Boris, Karabasil, Nedjeljko, "Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012046,
https://doi.org/10.1088/1755-1315/333/1/012046 . .

TY  - CONF
AU  - Ćirić, Jelena
AU  - Spirić, Danka
AU  - Baltić, Tatjana
AU  - Janjić, Jelena
AU  - Petronijević, Radivoj
AU  - Simunović, S.
AU  - Đorđević, V.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1765
AB  - The element concentration (Cu, Fe, Zn, Mn, Cr, Co, Ni, Se, K, Na, Ca and Mg), heavy metal concentration (Cd, Hg, Pb and As) and fatty acid composition of 12 Serbian bee bread samples from different geographical origins were examined. The element concentration was examined using ICP-MS, and total lipids for fatty acid determination were extracted from homogenized bee bread samples with hexane/isopropanol mixture by accelerated solvent extraction. Potassium was the major element, ranging between 5515 +/- 361.20 mg/kg and 7487 +/- 381.50 mg/kg. The highest As and Pb concentrations were found in bee breads from Lazarevac. This bee bread also contained the highest level of PUFA and SFA. Also, the n-6/n-3 ratio ranged between 0.86 +/- 0.28 and 1.40 +/- 0.05, indicating bee bread can be a good source of unsaturated fatty acids. Bee bread could be useful in monitoring environmental contamination by heavy metals (Cd, Hg, Pb and As), although complex studies of all bee products give sufficient information on this topic.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Element concentration and fatty acid composition of Serbian bee bread
VL  - 333
SP  - UNSP 012050
DO  - 10.1088/1755-1315/333/1/012050
ER  - 

@conference{
author = "Ćirić, Jelena and Spirić, Danka and Baltić, Tatjana and Janjić, Jelena and Petronijević, Radivoj and Simunović, S. and Đorđević, V.",
year = "2019",
abstract = "The element concentration (Cu, Fe, Zn, Mn, Cr, Co, Ni, Se, K, Na, Ca and Mg), heavy metal concentration (Cd, Hg, Pb and As) and fatty acid composition of 12 Serbian bee bread samples from different geographical origins were examined. The element concentration was examined using ICP-MS, and total lipids for fatty acid determination were extracted from homogenized bee bread samples with hexane/isopropanol mixture by accelerated solvent extraction. Potassium was the major element, ranging between 5515 +/- 361.20 mg/kg and 7487 +/- 381.50 mg/kg. The highest As and Pb concentrations were found in bee breads from Lazarevac. This bee bread also contained the highest level of PUFA and SFA. Also, the n-6/n-3 ratio ranged between 0.86 +/- 0.28 and 1.40 +/- 0.05, indicating bee bread can be a good source of unsaturated fatty acids. Bee bread could be useful in monitoring environmental contamination by heavy metals (Cd, Hg, Pb and As), although complex studies of all bee products give sufficient information on this topic.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Element concentration and fatty acid composition of Serbian bee bread",
volume = "333",
pages = "UNSP 012050",
doi = "10.1088/1755-1315/333/1/012050"
}

Ćirić, J., Spirić, D., Baltić, T., Janjić, J., Petronijević, R., Simunović, S.,& Đorđević, V.. (2019). Element concentration and fatty acid composition of Serbian bee bread. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012050.
https://doi.org/10.1088/1755-1315/333/1/012050

Ćirić J, Spirić D, Baltić T, Janjić J, Petronijević R, Simunović S, Đorđević V. Element concentration and fatty acid composition of Serbian bee bread. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012050.
doi:10.1088/1755-1315/333/1/012050 .

Ćirić, Jelena, Spirić, Danka, Baltić, Tatjana, Janjić, Jelena, Petronijević, Radivoj, Simunović, S., Đorđević, V., "Element concentration and fatty acid composition of Serbian bee bread" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012050,
https://doi.org/10.1088/1755-1315/333/1/012050 . .

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  - CONF
AU  - Glišić, Milica
AU  - Bošković, Marija
AU  - Baltić, Tatjana
AU  - Đorđević, Jasna
AU  - Janjić, Jelena
AU  - Ćirić, Jelena
AU  - Baltić, Milan Ž.
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2574
AB  - This study evaluated the effect of dipping in a marinade solution on the microbiological quality of chicken fillets packaged under vacuum and stored at 4 °C. A total of 120 skinless breast fillets (used for the 2 trials) were marinated in control and three different treatment solutions: 6% NaCl (control), 6% NaCl and 2% sodium tripolyphosphate (STP) (T1), 6% NaCl and 2% sodium citrate (T2), and solution with 6% NaCl, 1% STP and 1% sodium citrate (T3). The fillets‐to‐marinating‐solution ratio was 1:2. After five hours of marination, breasts fillets were vacuum-packaged. At each sampling period (day 0, 7, 14, 21 and 28 of storage) 3 treatments and 3 control breast fillets were randomly selected for Enterobacteriaceae, Total viable count (TVC), Lactic acid bacteria (LAB) and anaerobic bacteria enumeration. In samples of the fillets marinated in a solution with 1% and 2% sodium citrate, a significantly lower number of Enterobacteriaceae (2.70 log CFU/g, 2.64 log CFU/g, P < 0.05, respectively) was found compared to the other two treatments, while the addition of 2% sodium citrate led to Enterobacteriaceae count decrease by 1.85 log CFU/g by the day 28. TVC and LAB count increased during storage in all treatments except in T2 treatment. The highest TVC was in control and in treatment with 2% STP (7.03 log CFU/g, 6.94 log CFU/g, P > 0.05, respectively). The addition of 2% sodium citrate inhibited LAB growth ranging from 2.33 to 2.90 log CFU/g during storage. The most significant increase was in anaerobic bacterial count over time, wherein their numbers were higher than 7 log CFU/g at the end of the storage, with the exception in the T2 treatment (3.97 log CFU/g on day 28). Based on the microbiological data obtained, the use of vacuum-packaging in combination with 2% sodium citrate marinade solution may be an effective means of extending the shelf life of the chicken breast fillets.
AB  - U ovom istraživanju ispitivao se uticaj korišćenja marinade na mikrobiološki status pilećih filea upakovanih u vakuum
i skladištenih na temperaturi do 4 °C. Ukupno 120 pilećih filea bez kože (korišćenih za dva ponavljanja) marinirano
je u kontrolnom rastvoru i tri različite vrste eksperimentalnih rastvora marinada: 6% NaCl (kontrola), 6% NaCl i 2%
natrijum tripolifosfat (STPP) (T1), 6% NaCl i 2% citrat (T2) i rastvor sa 6% NaCl, 1% STPP i 1% citrata (T3). Odnos
filea i marinade bio je 1:2. Nakon pet sati mariniranja filei su upakovani u vakuum. Svakog dana uzorkovanja (0, 7,
14, 21 i 28 dan skladištenja) po tri uzorka iz kontrolne i oglednih grupa su nasumično odabrani za utvrđivanje broja
Enterobacteriaceae, ukupnog broja mezofilnih bakterija (UBB), bakterija mlečne kiseline (BMK) i anaerobnih
bakterija. U uzorcima filea mariniranih u rastvoru sa 1% i 2% citrata utvrđen je značajno niži broj Enterobacteriaceae
(2,70 log CFU/g, 2,64 log CFU/g, P < 0,05, pojedinačno), u odnosu na druge dve grupe, dok je dodavanje 2% citrata
u marinadu dovelo do pada broja Enterobacteriaceae za 1,85 log CFU/g do 28 dana. Ukupan broj mezofilnih bakterija
i broj BMK rastao je u svim grupama osim u T2 grupi. Najviši UBB bio je u kontrolnoj i grupi sa 2% STPP (7,03 log
CFU/g, 6,94 log CFU/g, P > 0,05, pojedinačno). Dodavanje 2% citrata u marinadu inhibiralo je rast BMK i njihov
broj se kretao u opsegu od 2,33 do 2,90 log CFU/g tokom skladištenja. Utvrđen je najznačajniji porast u broju
anaerobnih bakterija tokom vremena i on je bio viši od 7 log CFU/g na kraju perioda skladištenja sa izuzetkom u T2
grupi (3,97 log CFU/g, 28. dan). Na osnovu dobijenih podataka mikrobioloških analiza može se zaključiti da vakuum
pakovanje u kombinaciji sa 2% citrata u rastvoru marinade može biti efikasan način za produžavanje održivosti pilećeg
filea.
M
PB  - University of Belgrade
C3  - UniFood Conference - Belgrade, Octobre 5-6 2018
T1  - Microbiological quality of marinated vacuum-packaged chicken breast fillets
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2574
ER  - 

@conference{
author = "Glišić, Milica and Bošković, Marija and Baltić, Tatjana and Đorđević, Jasna and Janjić, Jelena and Ćirić, Jelena and Baltić, Milan Ž.",
year = "2018",
abstract = "This study evaluated the effect of dipping in a marinade solution on the microbiological quality of chicken fillets packaged under vacuum and stored at 4 °C. A total of 120 skinless breast fillets (used for the 2 trials) were marinated in control and three different treatment solutions: 6% NaCl (control), 6% NaCl and 2% sodium tripolyphosphate (STP) (T1), 6% NaCl and 2% sodium citrate (T2), and solution with 6% NaCl, 1% STP and 1% sodium citrate (T3). The fillets‐to‐marinating‐solution ratio was 1:2. After five hours of marination, breasts fillets were vacuum-packaged. At each sampling period (day 0, 7, 14, 21 and 28 of storage) 3 treatments and 3 control breast fillets were randomly selected for Enterobacteriaceae, Total viable count (TVC), Lactic acid bacteria (LAB) and anaerobic bacteria enumeration. In samples of the fillets marinated in a solution with 1% and 2% sodium citrate, a significantly lower number of Enterobacteriaceae (2.70 log CFU/g, 2.64 log CFU/g, P < 0.05, respectively) was found compared to the other two treatments, while the addition of 2% sodium citrate led to Enterobacteriaceae count decrease by 1.85 log CFU/g by the day 28. TVC and LAB count increased during storage in all treatments except in T2 treatment. The highest TVC was in control and in treatment with 2% STP (7.03 log CFU/g, 6.94 log CFU/g, P > 0.05, respectively). The addition of 2% sodium citrate inhibited LAB growth ranging from 2.33 to 2.90 log CFU/g during storage. The most significant increase was in anaerobic bacterial count over time, wherein their numbers were higher than 7 log CFU/g at the end of the storage, with the exception in the T2 treatment (3.97 log CFU/g on day 28). Based on the microbiological data obtained, the use of vacuum-packaging in combination with 2% sodium citrate marinade solution may be an effective means of extending the shelf life of the chicken breast fillets., U ovom istraživanju ispitivao se uticaj korišćenja marinade na mikrobiološki status pilećih filea upakovanih u vakuum
i skladištenih na temperaturi do 4 °C. Ukupno 120 pilećih filea bez kože (korišćenih za dva ponavljanja) marinirano
je u kontrolnom rastvoru i tri različite vrste eksperimentalnih rastvora marinada: 6% NaCl (kontrola), 6% NaCl i 2%
natrijum tripolifosfat (STPP) (T1), 6% NaCl i 2% citrat (T2) i rastvor sa 6% NaCl, 1% STPP i 1% citrata (T3). Odnos
filea i marinade bio je 1:2. Nakon pet sati mariniranja filei su upakovani u vakuum. Svakog dana uzorkovanja (0, 7,
14, 21 i 28 dan skladištenja) po tri uzorka iz kontrolne i oglednih grupa su nasumično odabrani za utvrđivanje broja
Enterobacteriaceae, ukupnog broja mezofilnih bakterija (UBB), bakterija mlečne kiseline (BMK) i anaerobnih
bakterija. U uzorcima filea mariniranih u rastvoru sa 1% i 2% citrata utvrđen je značajno niži broj Enterobacteriaceae
(2,70 log CFU/g, 2,64 log CFU/g, P < 0,05, pojedinačno), u odnosu na druge dve grupe, dok je dodavanje 2% citrata
u marinadu dovelo do pada broja Enterobacteriaceae za 1,85 log CFU/g do 28 dana. Ukupan broj mezofilnih bakterija
i broj BMK rastao je u svim grupama osim u T2 grupi. Najviši UBB bio je u kontrolnoj i grupi sa 2% STPP (7,03 log
CFU/g, 6,94 log CFU/g, P > 0,05, pojedinačno). Dodavanje 2% citrata u marinadu inhibiralo je rast BMK i njihov
broj se kretao u opsegu od 2,33 do 2,90 log CFU/g tokom skladištenja. Utvrđen je najznačajniji porast u broju
anaerobnih bakterija tokom vremena i on je bio viši od 7 log CFU/g na kraju perioda skladištenja sa izuzetkom u T2
grupi (3,97 log CFU/g, 28. dan). Na osnovu dobijenih podataka mikrobioloških analiza može se zaključiti da vakuum
pakovanje u kombinaciji sa 2% citrata u rastvoru marinade može biti efikasan način za produžavanje održivosti pilećeg
filea.
M",
publisher = "University of Belgrade",
journal = "UniFood Conference - Belgrade, Octobre 5-6 2018",
title = "Microbiological quality of marinated vacuum-packaged chicken breast fillets",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2574"
}

Glišić, M., Bošković, M., Baltić, T., Đorđević, J., Janjić, J., Ćirić, J.,& Baltić, M. Ž.. (2018). Microbiological quality of marinated vacuum-packaged chicken breast fillets. in UniFood Conference - Belgrade, Octobre 5-6 2018
University of Belgrade..
https://hdl.handle.net/21.15107/rcub_veterinar_2574

Glišić M, Bošković M, Baltić T, Đorđević J, Janjić J, Ćirić J, Baltić MŽ. Microbiological quality of marinated vacuum-packaged chicken breast fillets. in UniFood Conference - Belgrade, Octobre 5-6 2018. 2018;.
https://hdl.handle.net/21.15107/rcub_veterinar_2574 .

Glišić, Milica, Bošković, Marija, Baltić, Tatjana, Đorđević, Jasna, Janjić, Jelena, Ćirić, Jelena, Baltić, Milan Ž., "Microbiological quality of marinated vacuum-packaged chicken breast fillets" in UniFood Conference - Belgrade, Octobre 5-6 2018 (2018),
https://hdl.handle.net/21.15107/rcub_veterinar_2574 .

TY  - CONF
AU  - Nikolić, Aleksandra
AU  - Baltić, Tatjana
AU  - Velebit, Branko
AU  - Babić, Milijana
AU  - Milojević, L.
AU  - Đorđević, V.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1530
AB  - This study aimed to investigate antimicrobial resistance of Salmonella Infantis isolates from poultry carcasses in Serbia. A total of 48 Salmonella isolates were examined for antimicrobial resistance. A panel of 10 antibiotics was selected for testing. Isolates showed resistance to sulfamethoxazole, ceftazidime and cefotaxime (100%). However, the highest number of Salmonella Infantis isolates were sensitive to chloramphenicol. The usage of antibiotics in food producing animals could result in antimicrobial resistance pathogenic bacteria especially Salmonella spp. in poultry, which may be transmitted to humans through the food chain and increase risk of treatment failures.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia
VL  - 85
SP  - UNSP 012077
DO  - 10.1088/1755-1315/85/1/012077
ER  - 

@conference{
author = "Nikolić, Aleksandra and Baltić, Tatjana and Velebit, Branko and Babić, Milijana and Milojević, L. and Đorđević, V.",
year = "2017",
abstract = "This study aimed to investigate antimicrobial resistance of Salmonella Infantis isolates from poultry carcasses in Serbia. A total of 48 Salmonella isolates were examined for antimicrobial resistance. A panel of 10 antibiotics was selected for testing. Isolates showed resistance to sulfamethoxazole, ceftazidime and cefotaxime (100%). However, the highest number of Salmonella Infantis isolates were sensitive to chloramphenicol. The usage of antibiotics in food producing animals could result in antimicrobial resistance pathogenic bacteria especially Salmonella spp. in poultry, which may be transmitted to humans through the food chain and increase risk of treatment failures.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia",
volume = "85",
pages = "UNSP 012077",
doi = "10.1088/1755-1315/85/1/012077"
}

Nikolić, A., Baltić, T., Velebit, B., Babić, M., Milojević, L.,& Đorđević, V.. (2017). Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012077.
https://doi.org/10.1088/1755-1315/85/1/012077

Nikolić A, Baltić T, Velebit B, Babić M, Milojević L, Đorđević V. Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012077.
doi:10.1088/1755-1315/85/1/012077 .

Nikolić, Aleksandra, Baltić, Tatjana, Velebit, Branko, Babić, Milijana, Milojević, L., Đorđević, V., "Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012077,
https://doi.org/10.1088/1755-1315/85/1/012077 . .

TY  - CONF
AU  - Baltić, Tatjana
AU  - Ćirić, Jelena
AU  - Velebit, Branko
AU  - Petronijević, Radivoj
AU  - Lakićević, Brankica
AU  - Đorđević, V.
AU  - Janković, V.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1527
AB  - Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage
VL  - 85
SP  - UNSP 012073
DO  - 10.1088/1755-1315/85/1/012073
ER  - 

@conference{
author = "Baltić, Tatjana and Ćirić, Jelena and Velebit, Branko and Petronijević, Radivoj and Lakićević, Brankica and Đorđević, V. and Janković, V.",
year = "2017",
abstract = "Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage",
volume = "85",
pages = "UNSP 012073",
doi = "10.1088/1755-1315/85/1/012073"
}

Baltić, T., Ćirić, J., Velebit, B., Petronijević, R., Lakićević, B., Đorđević, V.,& Janković, V.. (2017). Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012073.
https://doi.org/10.1088/1755-1315/85/1/012073

Baltić T, Ćirić J, Velebit B, Petronijević R, Lakićević B, Đorđević V, Janković V. Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012073.
doi:10.1088/1755-1315/85/1/012073 .

Baltić, Tatjana, Ćirić, Jelena, Velebit, Branko, Petronijević, Radivoj, Lakićević, Brankica, Đorđević, V., Janković, V., "Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012073,
https://doi.org/10.1088/1755-1315/85/1/012073 . .

TY  - JOUR
AU  - Ivanović, Jelena
AU  - Janjić, Jelena
AU  - Grbić, Slaven
AU  - Đorđević, Jasna
AU  - Glamočlija, Nataša
AU  - Baltić, Tatjana
AU  - Marković, Radmila
AU  - Bošković, Marija
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1316
AB  - Chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber Scombrus), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), were investigated. Quality assessment of mackerel stored in MAP (40% CO2+60% N2) and VP for up to 50 days at 4±1 °C was done by the monitoring of pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and histamine. The pH value of fish meat was significantly lower in the marinated samples. The highest concentration of TVB-N was recorded in the salted mackerel stored under VP whereas the lowest TVB-N in the marinated mackerel stored under MAP conditions. The formation of TBA increased with the time of storage and was the lowest in the marinated mackerel stored in MAP. The concentration of histamine increased during storage and its level reached over 10 mg/100 g for the salted mackerel stored under VP conditions. The marinated mackerel packed in MAP had extended shelf life at 4±1 °C compared to that packaged in VP according to physico-chemical analysis.
AB  - Cilj ovog rada je bio ispitivanje hemijskih i fizičko-hemijskih parametara marinirane i soljene skuše (Scomber scombrus), sa posebnim osvrtom na parametre kvaliteta i bezbednosti skuše pakovane u modifikovanoj atmosferi (MAP) i vakuum pakovanju (VP). Ocena kvaliteta skuše koja je pakovana u MAP (40% SO2 + 60% N2) i VP u trajanju do 50 dana na 4 ± 1 ° C vršena je praćenjem promena rN vrednosti, ukupnog isparljivog azota (TVB-N), tiobarbiturne kiseline (TVA) i sadržaja histamina. Vrednost rN ribljeg mesa je znatno niža u mariniranim uzorcima skuše. Najveća koncentracija TVB-N je zabeležena kod soljenih uzoraka skuše koji su pakovani u vakuumu, a najniža koncentracija TVB-N je zabeležena kod uzoraka ribe pakovanih u MAP (marinirana skuša). Formiranje tVa povećava se sa vremenom skladištenja, a ova vrednost je bila najniža u uzorcima marinirane skuše pakovane u MAP-u. Koncentracija histamina se povećava tokom skladištenja, a njegov sadržaj bio je preko 10 mg/ 100 g samo za soljenu skušu pakovanu u vakuumu. U odnosu na fizičko-hemijske analize uzoraka skuše, rezultati ovog ispitivanja pokazuju da marinirana skuša pakovana u MAP, ima duži rok upotrebe u odnosu na uzorke skuše pakavane u vakuumu.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food and Feed Research
T1  - Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus)
T1  - Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na odabrane hemijske i fizičko-hemijske parametre marinirane i soljene skuše (Scomber scombrus)
VL  - 43
IS  - 2
SP  - 111
EP  - 118
DO  - 10.5937/FFR16021111
ER  - 

@article{
author = "Ivanović, Jelena and Janjić, Jelena and Grbić, Slaven and Đorđević, Jasna and Glamočlija, Nataša and Baltić, Tatjana and Marković, Radmila and Bošković, Marija and Baltić, Milan Ž.",
year = "2016",
abstract = "Chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber Scombrus), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), were investigated. Quality assessment of mackerel stored in MAP (40% CO2+60% N2) and VP for up to 50 days at 4±1 °C was done by the monitoring of pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and histamine. The pH value of fish meat was significantly lower in the marinated samples. The highest concentration of TVB-N was recorded in the salted mackerel stored under VP whereas the lowest TVB-N in the marinated mackerel stored under MAP conditions. The formation of TBA increased with the time of storage and was the lowest in the marinated mackerel stored in MAP. The concentration of histamine increased during storage and its level reached over 10 mg/100 g for the salted mackerel stored under VP conditions. The marinated mackerel packed in MAP had extended shelf life at 4±1 °C compared to that packaged in VP according to physico-chemical analysis., Cilj ovog rada je bio ispitivanje hemijskih i fizičko-hemijskih parametara marinirane i soljene skuše (Scomber scombrus), sa posebnim osvrtom na parametre kvaliteta i bezbednosti skuše pakovane u modifikovanoj atmosferi (MAP) i vakuum pakovanju (VP). Ocena kvaliteta skuše koja je pakovana u MAP (40% SO2 + 60% N2) i VP u trajanju do 50 dana na 4 ± 1 ° C vršena je praćenjem promena rN vrednosti, ukupnog isparljivog azota (TVB-N), tiobarbiturne kiseline (TVA) i sadržaja histamina. Vrednost rN ribljeg mesa je znatno niža u mariniranim uzorcima skuše. Najveća koncentracija TVB-N je zabeležena kod soljenih uzoraka skuše koji su pakovani u vakuumu, a najniža koncentracija TVB-N je zabeležena kod uzoraka ribe pakovanih u MAP (marinirana skuša). Formiranje tVa povećava se sa vremenom skladištenja, a ova vrednost je bila najniža u uzorcima marinirane skuše pakovane u MAP-u. Koncentracija histamina se povećava tokom skladištenja, a njegov sadržaj bio je preko 10 mg/ 100 g samo za soljenu skušu pakovanu u vakuumu. U odnosu na fizičko-hemijske analize uzoraka skuše, rezultati ovog ispitivanja pokazuju da marinirana skuša pakovana u MAP, ima duži rok upotrebe u odnosu na uzorke skuše pakavane u vakuumu.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food and Feed Research",
title = "Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus), Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na odabrane hemijske i fizičko-hemijske parametre marinirane i soljene skuše (Scomber scombrus)",
volume = "43",
number = "2",
pages = "111-118",
doi = "10.5937/FFR16021111"
}

Ivanović, J., Janjić, J., Grbić, S., Đorđević, J., Glamočlija, N., Baltić, T., Marković, R., Bošković, M.,& Baltić, M. Ž.. (2016). Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus). in Food and Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 43(2), 111-118.
https://doi.org/10.5937/FFR16021111

Ivanović J, Janjić J, Grbić S, Đorđević J, Glamočlija N, Baltić T, Marković R, Bošković M, Baltić MŽ. Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus). in Food and Feed Research. 2016;43(2):111-118.
doi:10.5937/FFR16021111 .

Ivanović, Jelena, Janjić, Jelena, Grbić, Slaven, Đorđević, Jasna, Glamočlija, Nataša, Baltić, Tatjana, Marković, Radmila, Bošković, Marija, Baltić, Milan Ž., "Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus)" in Food and Feed Research, 43, no. 2 (2016):111-118,
https://doi.org/10.5937/FFR16021111 . .

TY  - JOUR
AU  - Ivanović, Jelena
AU  - Baltić, Milan Ž.
AU  - Janjić, Jelena
AU  - Marković, Radmila
AU  - Baltić, Tatjana
AU  - Bošković, Marija
AU  - Đorđević, Jasna
AU  - Mrdović, Boris
AU  - Jovanović, Dragoljub
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1338
AB  - Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ham is very popular all over Europe (Vrsacka ham, Iberian ham, Serrano ham, Corsican ham, Parma ham, Modena ham, Nazionale ham, San Daniele ham etc.). Dry-cured ham is an important source of biologically valuable proteins, iron, B-complex vitamins, and phosphorus. Although the potential role of meat products, including such traditionally produced hams, in the healthy human diet have not been completely clarified, many studies are starting to draw a picture of their impact on human health. The object of this review was to provide an analysis of the nutritional composition, including some micronutrients and vitamins, of traditionally produced dry-cured ham and the role these meat products could play in a healthy diet.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Health aspects of dry-cured ham
VL  - 57
IS  - 1
SP  - 39
EP  - 46
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1338
ER  - 

@article{
author = "Ivanović, Jelena and Baltić, Milan Ž. and Janjić, Jelena and Marković, Radmila and Baltić, Tatjana and Bošković, Marija and Đorđević, Jasna and Mrdović, Boris and Jovanović, Dragoljub",
year = "2016",
abstract = "Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ham is very popular all over Europe (Vrsacka ham, Iberian ham, Serrano ham, Corsican ham, Parma ham, Modena ham, Nazionale ham, San Daniele ham etc.). Dry-cured ham is an important source of biologically valuable proteins, iron, B-complex vitamins, and phosphorus. Although the potential role of meat products, including such traditionally produced hams, in the healthy human diet have not been completely clarified, many studies are starting to draw a picture of their impact on human health. The object of this review was to provide an analysis of the nutritional composition, including some micronutrients and vitamins, of traditionally produced dry-cured ham and the role these meat products could play in a healthy diet.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Health aspects of dry-cured ham",
volume = "57",
number = "1",
pages = "39-46",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1338"
}

Ivanović, J., Baltić, M. Ž., Janjić, J., Marković, R., Baltić, T., Bošković, M., Đorđević, J., Mrdović, B.,& Jovanović, D.. (2016). Health aspects of dry-cured ham. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(1), 39-46.
https://hdl.handle.net/21.15107/rcub_veterinar_1338

Ivanović J, Baltić MŽ, Janjić J, Marković R, Baltić T, Bošković M, Đorđević J, Mrdović B, Jovanović D. Health aspects of dry-cured ham. in Meat Technology. 2016;57(1):39-46.
https://hdl.handle.net/21.15107/rcub_veterinar_1338 .

Ivanović, Jelena, Baltić, Milan Ž., Janjić, Jelena, Marković, Radmila, Baltić, Tatjana, Bošković, Marija, Đorđević, Jasna, Mrdović, Boris, Jovanović, Dragoljub, "Health aspects of dry-cured ham" in Meat Technology, 57, no. 1 (2016):39-46,
https://hdl.handle.net/21.15107/rcub_veterinar_1338 .

TY  - JOUR
AU  - Đorđević, Jasna
AU  - Pavličević, Nataša
AU  - Bošković, Marija
AU  - Baltić, Tatjana
AU  - Ivanović, Jelena
AU  - Glamočlija, Nataša
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1370
AB  - The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged or packaged in one of two modified atmospheres with a gas ratio of 50% CO2:50% N2 or 90% CO2:10% N2. Before and after storage, fillets underwent sensory analysis for colour intensity, odour and taste of smoke intensity, tenderness and overall acceptability (on days 0, 7, 14, 21, 28, 35 and 42 of storage). Colour intensity, odour and taste of smoke intensity and overall acceptability of all examined groups of cold smoked trout fillets decreased during storage, while tenderness of the fish fillets remained virtually unchanged. Cold-smoked trout fillets pack- aged in the modified atmospheres had higher average sensory scores compared to vacuum packaged cold-smoked trout fillets.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere
VL  - 57
IS  - 2
SP  - 141
EP  - 149
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1370
ER  - 

@article{
author = "Đorđević, Jasna and Pavličević, Nataša and Bošković, Marija and Baltić, Tatjana and Ivanović, Jelena and Glamočlija, Nataša and Baltić, Milan Ž.",
year = "2016",
abstract = "The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged or packaged in one of two modified atmospheres with a gas ratio of 50% CO2:50% N2 or 90% CO2:10% N2. Before and after storage, fillets underwent sensory analysis for colour intensity, odour and taste of smoke intensity, tenderness and overall acceptability (on days 0, 7, 14, 21, 28, 35 and 42 of storage). Colour intensity, odour and taste of smoke intensity and overall acceptability of all examined groups of cold smoked trout fillets decreased during storage, while tenderness of the fish fillets remained virtually unchanged. Cold-smoked trout fillets pack- aged in the modified atmospheres had higher average sensory scores compared to vacuum packaged cold-smoked trout fillets.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere",
volume = "57",
number = "2",
pages = "141-149",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1370"
}

Đorđević, J., Pavličević, N., Bošković, M., Baltić, T., Ivanović, J., Glamočlija, N.,& Baltić, M. Ž.. (2016). Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(2), 141-149.
https://hdl.handle.net/21.15107/rcub_veterinar_1370

Đorđević J, Pavličević N, Bošković M, Baltić T, Ivanović J, Glamočlija N, Baltić MŽ. Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere. in Meat Technology. 2016;57(2):141-149.
https://hdl.handle.net/21.15107/rcub_veterinar_1370 .

Đorđević, Jasna, Pavličević, Nataša, Bošković, Marija, Baltić, Tatjana, Ivanović, Jelena, Glamočlija, Nataša, Baltić, Milan Ž., "Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere" in Meat Technology, 57, no. 2 (2016):141-149,
https://hdl.handle.net/21.15107/rcub_veterinar_1370 .

TY  - JOUR
AU  - Đorđević, Vesna
AU  - Trbović, Dejana
AU  - Lakićević, Brankica
AU  - Nastasijević, Ivan
AU  - Janković, Vesna
AU  - Baltić, Tatjana
AU  - Dimitrijević, Mirjana
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1373
AB  - A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more desirable parameter of the lipid quality for nutritive benefit e.g. reducing the risk of many diseases, in the fresh salmon, cold and hot smoked salmon was close to 1:1 (fresh salmon, 1.28; cold smoked salmon, 0.98; hot smoked salmon, 1.59). The fatty acid composition of smoked salmon products was also expressed as mg 100 g-1 which is important from the nutritional point of view. The examined salmon products had a high content of eicosapentaenoic acid and docosahexaenoic acid (742 to 1567 mg 100g-1) and fulfill requirements for their sufficient contents of recommendations in the World. On the other hand, cold smoked salmon can be naturally contaminated with low numbers of L. monocytogenes. This could represent a serious hazard for susceptible individuals or 'YOPI' (young, old, pregnant or immuno- compromised individuals).
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Microbiological safety and quality of salmon: Health benefits and risk
VL  - 57
IS  - 2
SP  - 120
EP  - 125
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1373
ER  - 

@article{
author = "Đorđević, Vesna and Trbović, Dejana and Lakićević, Brankica and Nastasijević, Ivan and Janković, Vesna and Baltić, Tatjana and Dimitrijević, Mirjana",
year = "2016",
abstract = "A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more desirable parameter of the lipid quality for nutritive benefit e.g. reducing the risk of many diseases, in the fresh salmon, cold and hot smoked salmon was close to 1:1 (fresh salmon, 1.28; cold smoked salmon, 0.98; hot smoked salmon, 1.59). The fatty acid composition of smoked salmon products was also expressed as mg 100 g-1 which is important from the nutritional point of view. The examined salmon products had a high content of eicosapentaenoic acid and docosahexaenoic acid (742 to 1567 mg 100g-1) and fulfill requirements for their sufficient contents of recommendations in the World. On the other hand, cold smoked salmon can be naturally contaminated with low numbers of L. monocytogenes. This could represent a serious hazard for susceptible individuals or 'YOPI' (young, old, pregnant or immuno- compromised individuals).",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Microbiological safety and quality of salmon: Health benefits and risk",
volume = "57",
number = "2",
pages = "120-125",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1373"
}

Đorđević, V., Trbović, D., Lakićević, B., Nastasijević, I., Janković, V., Baltić, T.,& Dimitrijević, M.. (2016). Microbiological safety and quality of salmon: Health benefits and risk. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(2), 120-125.
https://hdl.handle.net/21.15107/rcub_veterinar_1373

Đorđević V, Trbović D, Lakićević B, Nastasijević I, Janković V, Baltić T, Dimitrijević M. Microbiological safety and quality of salmon: Health benefits and risk. in Meat Technology. 2016;57(2):120-125.
https://hdl.handle.net/21.15107/rcub_veterinar_1373 .

Đorđević, Vesna, Trbović, Dejana, Lakićević, Brankica, Nastasijević, Ivan, Janković, Vesna, Baltić, Tatjana, Dimitrijević, Mirjana, "Microbiological safety and quality of salmon: Health benefits and risk" in Meat Technology, 57, no. 2 (2016):120-125,
https://hdl.handle.net/21.15107/rcub_veterinar_1373 .

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  - Baltić, Tatjana
AU  - Baltić, Milan Ž.
AU  - Mišić, Dušan
AU  - Ivanović, Jelena
AU  - Janjić, Jelena
AU  - Bošković, Marija
AU  - Dokmanović, Marija
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1295
AB  - The aim of this study was to investigate the influence of marination, on the growth of Salmonella spp. in contaminated broiler breast fillets during storage. In the conducted study, broiler breast fillets were inoculated with a cocktail of different Salmonella strains and afterwards marinated in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate. The total count of Salmonella spp. was examined on the 0, 3rd, 6th and 9th day of storage. Broiler breast fillets salted in 6% solution of table salt were used as the control. Proximate composition and salt content, pH value and a(w) value, were determined as the meat quality parameters and parameters which can affect environmental conditions for bacterial growth, as well. Compared to initial contamination, Salmonella spp. count in marinated and salted fillets did not change significantly (p < 0.001) until the 3rd and 6th day of storage, respectively, but it increased significantly on the 9th day of storage. Marination of broiler breast fillets in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate had a significant influence(p < 0.05; p < 0.01) on pH and a(w) value, moisture, ash and salt content in marinated broiler meat, but there was no significant influence (p > 0.05) on protein and fat content in broiler meat. According to the results obtained it can be concluded that marination of broiler breast fillets in solutions containing table salt, sodium trpolyphosphate and/or citrate, in some way, can prolongate the lag phase of Salmonella spp. growth, where sodium citrate is more effective than sodium tripolyphosphate.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Influence of marination on salmonella spp. Growth in broiler breast fillets
VL  - 65
IS  - 3
SP  - 417
EP  - 428
DO  - 10.1515/acve-2015-0034
ER  - 

@article{
author = "Baltić, Tatjana and Baltić, Milan Ž. and Mišić, Dušan and Ivanović, Jelena and Janjić, Jelena and Bošković, Marija and Dokmanović, Marija",
year = "2015",
abstract = "The aim of this study was to investigate the influence of marination, on the growth of Salmonella spp. in contaminated broiler breast fillets during storage. In the conducted study, broiler breast fillets were inoculated with a cocktail of different Salmonella strains and afterwards marinated in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate. The total count of Salmonella spp. was examined on the 0, 3rd, 6th and 9th day of storage. Broiler breast fillets salted in 6% solution of table salt were used as the control. Proximate composition and salt content, pH value and a(w) value, were determined as the meat quality parameters and parameters which can affect environmental conditions for bacterial growth, as well. Compared to initial contamination, Salmonella spp. count in marinated and salted fillets did not change significantly (p < 0.001) until the 3rd and 6th day of storage, respectively, but it increased significantly on the 9th day of storage. Marination of broiler breast fillets in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate had a significant influence(p < 0.05; p < 0.01) on pH and a(w) value, moisture, ash and salt content in marinated broiler meat, but there was no significant influence (p > 0.05) on protein and fat content in broiler meat. According to the results obtained it can be concluded that marination of broiler breast fillets in solutions containing table salt, sodium trpolyphosphate and/or citrate, in some way, can prolongate the lag phase of Salmonella spp. growth, where sodium citrate is more effective than sodium tripolyphosphate.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Influence of marination on salmonella spp. Growth in broiler breast fillets",
volume = "65",
number = "3",
pages = "417-428",
doi = "10.1515/acve-2015-0034"
}

Baltić, T., Baltić, M. Ž., Mišić, D., Ivanović, J., Janjić, J., Bošković, M.,& Dokmanović, M.. (2015). Influence of marination on salmonella spp. Growth in broiler breast fillets. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 65(3), 417-428.
https://doi.org/10.1515/acve-2015-0034

Baltić T, Baltić MŽ, Mišić D, Ivanović J, Janjić J, Bošković M, Dokmanović M. Influence of marination on salmonella spp. Growth in broiler breast fillets. in Acta Veterinaria-Beograd. 2015;65(3):417-428.
doi:10.1515/acve-2015-0034 .

Baltić, Tatjana, Baltić, Milan Ž., Mišić, Dušan, Ivanović, Jelena, Janjić, Jelena, Bošković, Marija, Dokmanović, Marija, "Influence of marination on salmonella spp. Growth in broiler breast fillets" in Acta Veterinaria-Beograd, 65, no. 3 (2015):417-428,
https://doi.org/10.1515/acve-2015-0034 . .

TY  - JOUR
AU  - Ivanović, Jelena
AU  - Mitrović, Radmila
AU  - Janjić, Jelena
AU  - Bošković, Marija
AU  - Đorđević, Vesna
AU  - Đorđević, Jasna
AU  - Baltić, Tatjana
AU  - Baltić, Milan Ž.
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2805
AB  - The purpose of this study was to evaluate the storage conditions as a way to increase the safety of fermented sausage, with the specific objectives to investigate the effect of storage time, pH value, water activity and microbiological status (Lactobacillus spp. and Enterobacteriaceae) on the levels of Yersinia enterocolitica in fermented sausages. For this experiment, meat was divided into four equal portions of 10 kg each. The first portion was control group (CI group) without addition of Y. enterocolitica and starter culture. The second portion (CII group) was inoculated starter, the third portion (EI group) was inoculated with Y. enterocolitica and the fourth portion (EII group) was inoculated Y. enterocolitica and starter culture. Sampling was performed by randomly selecting two links of each sausage preparation at the 0, 3rd, 6th, 9th, 15th, 25th and 35th day of drying. Results show that Y. enterocolitica and Enterobacteriaceae were not detected after 25 d of storage. The results indicate that practice utilizing starter culture is satisfactory to reduction of pathogen if present. Thus, inclusion with starter cultures in a maturation period may increase the safety of fermented sausages.
PB  - David Publishing Company
T2  - Journal of Agricultural Science and Technology B
T1  - Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation
VL  - 5
IS  - 9
SP  - 626
EP  - 634
DO  - 10.17265/2161-6264/2015.09.005
ER  - 

@article{
author = "Ivanović, Jelena and Mitrović, Radmila and Janjić, Jelena and Bošković, Marija and Đorđević, Vesna and Đorđević, Jasna and Baltić, Tatjana and Baltić, Milan Ž.",
year = "2015",
abstract = "The purpose of this study was to evaluate the storage conditions as a way to increase the safety of fermented sausage, with the specific objectives to investigate the effect of storage time, pH value, water activity and microbiological status (Lactobacillus spp. and Enterobacteriaceae) on the levels of Yersinia enterocolitica in fermented sausages. For this experiment, meat was divided into four equal portions of 10 kg each. The first portion was control group (CI group) without addition of Y. enterocolitica and starter culture. The second portion (CII group) was inoculated starter, the third portion (EI group) was inoculated with Y. enterocolitica and the fourth portion (EII group) was inoculated Y. enterocolitica and starter culture. Sampling was performed by randomly selecting two links of each sausage preparation at the 0, 3rd, 6th, 9th, 15th, 25th and 35th day of drying. Results show that Y. enterocolitica and Enterobacteriaceae were not detected after 25 d of storage. The results indicate that practice utilizing starter culture is satisfactory to reduction of pathogen if present. Thus, inclusion with starter cultures in a maturation period may increase the safety of fermented sausages.",
publisher = "David Publishing Company",
journal = "Journal of Agricultural Science and Technology B",
title = "Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation",
volume = "5",
number = "9",
pages = "626-634",
doi = "10.17265/2161-6264/2015.09.005"
}

Ivanović, J., Mitrović, R., Janjić, J., Bošković, M., Đorđević, V., Đorđević, J., Baltić, T.,& Baltić, M. Ž.. (2015). Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation. in Journal of Agricultural Science and Technology B
David Publishing Company., 5(9), 626-634.
https://doi.org/10.17265/2161-6264/2015.09.005

Ivanović J, Mitrović R, Janjić J, Bošković M, Đorđević V, Đorđević J, Baltić T, Baltić MŽ. Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation. in Journal of Agricultural Science and Technology B. 2015;5(9):626-634.
doi:10.17265/2161-6264/2015.09.005 .

Ivanović, Jelena, Mitrović, Radmila, Janjić, Jelena, Bošković, Marija, Đorđević, Vesna, Đorđević, Jasna, Baltić, Tatjana, Baltić, Milan Ž., "Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation" in Journal of Agricultural Science and Technology B, 5, no. 9 (2015):626-634,
https://doi.org/10.17265/2161-6264/2015.09.005 . .

TY  - JOUR
AU  - Đorđević, Jasna
AU  - Pantić, Srđan
AU  - Bošković, Marija
AU  - Marković, Radmila
AU  - Dokmanović-Starčević, Marija
AU  - Baltić, Tatjana
AU  - Laudanović, Milica
AU  - Baltić, Milan Ž.
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1244
AB  - Given the importance of CLA for human health, the study aimed to examine the effect of the addition of CLA mixture for pigs in the final stage of fattening on the physical, physico-chemical and sensory properties of meat, as well as the fatty acid composition and sensory properties of dried pork neck. In the experiment, 40 pigs were used, mothers were crosses of Large White and Landrace and sires were Duroc breed, with initial body weight about 60 kg. The animals were randomly divided into two groups of 20 pigs that were fed during 65 days with standard mixture for finishing pigs, to a weight of about 110 kg, provided that the experimental group had a meal supplemented with 2% conjugated linoleic acid (CLA) in mixture. At the end of the experimental period, pigs were transported to the slaughterhouse, stunned by electrocution, slaughtered and the carcasses processed in the standard way. The meat pH as well as temperature of the meat 60 minutes, 24, 48 and 72 hours after slaughter were measured, and the meat colour, marbling, and water holding capacity 24-48 and 48-72 hours after slaughter were determined. Also, the analysis of the chemical composition of meat was performed, as well as the analysis of fatty acid composition of animal feed and dried pork neck. The addition of CLA to the mixture for feeding animals had a significant effect on fatty acid composition of the mixture. It was established that the experimental pig mixture had significantly higher content of polyunsaturated fatty acids, and significantly lower content of saturated and monounsaturated fatty acids compared to the control mixture. Also, it was established that the contents of n-6 and n-3 fatty acids increased and their ratio (n-6/n-3) decreased. No statistically significant differences were determined between pH values of meat from experimental and control group of pigs 60 minutes, 24, 48 and 72 hours after slaughter, or between the temperature of the meat, colour, marbling, and water holding capacity. The results of the chemical composition of the meat showed that there was a statistically significant difference (p lt 0.05) between the control and experimental groups only in fat content. The content of saturated fatty acids in dried pork neck from the experimental group of pigs was significantly higher (p lt 0.01) than the content of saturated fatty acids in dried neck originating from the control group of pigs, while the content of monounsaturated fatty acids in dried neck from the control group of pigs was statistically significantly higher (p lt 0.01) than the content of monounsaturated fatty acids in dried pork neck from the experimental group of pigs. There was no statistically significant difference between the content of polyunsaturated and n-3, n-6 and n-6/n-3 fatty acids in dried pork neck from experimental or control group of pigs. Average score of overall acceptability of dried pork neck originating from the control group of pigs was statistically significantly higher (p lt 0.05) than the average estimates of the total acceptability of dried pork neck from the experimental group of pigs.
AB  - Imajući u vidu značaj CLA za zdravlje ljudi, istraživanje je imalo za cilj ispitivanje uticaja dodatka CLA u smešu za svinje u završnoj fazi tova na fizičke, fizičko-hemijske i senzorne osobine mesa, kao i na masnokiselinski sastav i senzorne osobine suvog vrata. U eksperimentu je korišćeno 40 svinja, majki meleza jorkšira i landrasa i oca duroka, sa početnom telesnom masom oko 60 kg. Životinje su nasumično podeljene u dve grupe sa po 20 svinja, koje su tokom 65 dana hranjene standardnom smešom za završni tov svinja, s tim što je ogledna grupa u obroku imala 2% konjugovane linolne kiseline (CLA) u smeši. Nakon klanja svinja, mereni su pH vrednost i temperatura mesa 60 minuta, 24, 48 i 72 sata nakon klanja, određena je boja mesa, mramoriranost i sposobnost vezivanja vode 24-48 i 48-72 sata nakon klanja. Takođe je urađena analiza hemijskog sastava mesa, kao i analiza masnokiselinskog sastava hrane za životinje i suvog vrata. Rezultati istraživanja pokazali su da dodatak CLA u ishranu svinja utiče na povećanje sadržaja zasićenih, a smanjenje sadržaja mononezasićenih masnih kiselina u intramuskularnoj masti, bez promena fizičkih, fizičko-hemijskih i senzornih osobina mesa.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - The effect of conjugated linoleic acid on fatty acid composition of dried pork neck
T1  - Uticaj konjugovane linolne kiseline na masnokiselinski sastav i senzorne osobine suvog svinjskog vrata
VL  - 56
IS  - 2
SP  - 109
EP  - 119
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1244
ER  - 

@article{
author = "Đorđević, Jasna and Pantić, Srđan and Bošković, Marija and Marković, Radmila and Dokmanović-Starčević, Marija and Baltić, Tatjana and Laudanović, Milica and Baltić, Milan Ž.",
year = "2015",
abstract = "Given the importance of CLA for human health, the study aimed to examine the effect of the addition of CLA mixture for pigs in the final stage of fattening on the physical, physico-chemical and sensory properties of meat, as well as the fatty acid composition and sensory properties of dried pork neck. In the experiment, 40 pigs were used, mothers were crosses of Large White and Landrace and sires were Duroc breed, with initial body weight about 60 kg. The animals were randomly divided into two groups of 20 pigs that were fed during 65 days with standard mixture for finishing pigs, to a weight of about 110 kg, provided that the experimental group had a meal supplemented with 2% conjugated linoleic acid (CLA) in mixture. At the end of the experimental period, pigs were transported to the slaughterhouse, stunned by electrocution, slaughtered and the carcasses processed in the standard way. The meat pH as well as temperature of the meat 60 minutes, 24, 48 and 72 hours after slaughter were measured, and the meat colour, marbling, and water holding capacity 24-48 and 48-72 hours after slaughter were determined. Also, the analysis of the chemical composition of meat was performed, as well as the analysis of fatty acid composition of animal feed and dried pork neck. The addition of CLA to the mixture for feeding animals had a significant effect on fatty acid composition of the mixture. It was established that the experimental pig mixture had significantly higher content of polyunsaturated fatty acids, and significantly lower content of saturated and monounsaturated fatty acids compared to the control mixture. Also, it was established that the contents of n-6 and n-3 fatty acids increased and their ratio (n-6/n-3) decreased. No statistically significant differences were determined between pH values of meat from experimental and control group of pigs 60 minutes, 24, 48 and 72 hours after slaughter, or between the temperature of the meat, colour, marbling, and water holding capacity. The results of the chemical composition of the meat showed that there was a statistically significant difference (p lt 0.05) between the control and experimental groups only in fat content. The content of saturated fatty acids in dried pork neck from the experimental group of pigs was significantly higher (p lt 0.01) than the content of saturated fatty acids in dried neck originating from the control group of pigs, while the content of monounsaturated fatty acids in dried neck from the control group of pigs was statistically significantly higher (p lt 0.01) than the content of monounsaturated fatty acids in dried pork neck from the experimental group of pigs. There was no statistically significant difference between the content of polyunsaturated and n-3, n-6 and n-6/n-3 fatty acids in dried pork neck from experimental or control group of pigs. Average score of overall acceptability of dried pork neck originating from the control group of pigs was statistically significantly higher (p lt 0.05) than the average estimates of the total acceptability of dried pork neck from the experimental group of pigs., Imajući u vidu značaj CLA za zdravlje ljudi, istraživanje je imalo za cilj ispitivanje uticaja dodatka CLA u smešu za svinje u završnoj fazi tova na fizičke, fizičko-hemijske i senzorne osobine mesa, kao i na masnokiselinski sastav i senzorne osobine suvog vrata. U eksperimentu je korišćeno 40 svinja, majki meleza jorkšira i landrasa i oca duroka, sa početnom telesnom masom oko 60 kg. Životinje su nasumično podeljene u dve grupe sa po 20 svinja, koje su tokom 65 dana hranjene standardnom smešom za završni tov svinja, s tim što je ogledna grupa u obroku imala 2% konjugovane linolne kiseline (CLA) u smeši. Nakon klanja svinja, mereni su pH vrednost i temperatura mesa 60 minuta, 24, 48 i 72 sata nakon klanja, određena je boja mesa, mramoriranost i sposobnost vezivanja vode 24-48 i 48-72 sata nakon klanja. Takođe je urađena analiza hemijskog sastava mesa, kao i analiza masnokiselinskog sastava hrane za životinje i suvog vrata. Rezultati istraživanja pokazali su da dodatak CLA u ishranu svinja utiče na povećanje sadržaja zasićenih, a smanjenje sadržaja mononezasićenih masnih kiselina u intramuskularnoj masti, bez promena fizičkih, fizičko-hemijskih i senzornih osobina mesa.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "The effect of conjugated linoleic acid on fatty acid composition of dried pork neck, Uticaj konjugovane linolne kiseline na masnokiselinski sastav i senzorne osobine suvog svinjskog vrata",
volume = "56",
number = "2",
pages = "109-119",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1244"
}

Đorđević, J., Pantić, S., Bošković, M., Marković, R., Dokmanović-Starčević, M., Baltić, T., Laudanović, M.,& Baltić, M. Ž.. (2015). The effect of conjugated linoleic acid on fatty acid composition of dried pork neck. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 56(2), 109-119.
https://hdl.handle.net/21.15107/rcub_veterinar_1244

Đorđević J, Pantić S, Bošković M, Marković R, Dokmanović-Starčević M, Baltić T, Laudanović M, Baltić MŽ. The effect of conjugated linoleic acid on fatty acid composition of dried pork neck. in Tehnologija mesa. 2015;56(2):109-119.
https://hdl.handle.net/21.15107/rcub_veterinar_1244 .

Đorđević, Jasna, Pantić, Srđan, Bošković, Marija, Marković, Radmila, Dokmanović-Starčević, Marija, Baltić, Tatjana, Laudanović, Milica, Baltić, Milan Ž., "The effect of conjugated linoleic acid on fatty acid composition of dried pork neck" in Tehnologija mesa, 56, no. 2 (2015):109-119,
https://hdl.handle.net/21.15107/rcub_veterinar_1244 .

TY  - CONF
AU  - Janjić, Jelena
AU  - Ivanović, Jelena
AU  - Glamočlija, Nataša
AU  - Bošković, Marija
AU  - Baltić, Tatjana
AU  - Glišić, Milica
AU  - Baltić, Milan Ž.
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1272
AB  - The probability of contamination of domestic refrigerators seems to be greater for Salmonella, than other, distinctly psychrotolerant bacteria. This survey investigated Salmonella spp. contamination of domestic refrigerators in households (n = 100). The presence of Salmonella species was found in 13.95% of households that kept eggs in designated egg storage in refrigerators (n = 86). We identified 12 serotypes of Salmonella spp. with antimicrobial resistance, of which 50% were identified as S. Typhimurium. The results obtained confirm the need to strongly advise consumers how to properly arrange different foodstuffs inside household refrigerators.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - The presence of Salmonella spp. in Belgrade domestic refrigerators
VL  - 5
SP  - 125
EP  - 128
DO  - 10.1016/j.profoo.2015.09.035
ER  - 

@conference{
author = "Janjić, Jelena and Ivanović, Jelena and Glamočlija, Nataša and Bošković, Marija and Baltić, Tatjana and Glišić, Milica and Baltić, Milan Ž.",
year = "2015",
abstract = "The probability of contamination of domestic refrigerators seems to be greater for Salmonella, than other, distinctly psychrotolerant bacteria. This survey investigated Salmonella spp. contamination of domestic refrigerators in households (n = 100). The presence of Salmonella species was found in 13.95% of households that kept eggs in designated egg storage in refrigerators (n = 86). We identified 12 serotypes of Salmonella spp. with antimicrobial resistance, of which 50% were identified as S. Typhimurium. The results obtained confirm the need to strongly advise consumers how to properly arrange different foodstuffs inside household refrigerators.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "The presence of Salmonella spp. in Belgrade domestic refrigerators",
volume = "5",
pages = "125-128",
doi = "10.1016/j.profoo.2015.09.035"
}

Janjić, J., Ivanović, J., Glamočlija, N., Bošković, M., Baltić, T., Glišić, M.,& Baltić, M. Ž.. (2015). The presence of Salmonella spp. in Belgrade domestic refrigerators. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 125-128.
https://doi.org/10.1016/j.profoo.2015.09.035

Janjić J, Ivanović J, Glamočlija N, Bošković M, Baltić T, Glišić M, Baltić MŽ. The presence of Salmonella spp. in Belgrade domestic refrigerators. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:125-128.
doi:10.1016/j.profoo.2015.09.035 .

Janjić, Jelena, Ivanović, Jelena, Glamočlija, Nataša, Bošković, Marija, Baltić, Tatjana, Glišić, Milica, Baltić, Milan Ž., "The presence of Salmonella spp. in Belgrade domestic refrigerators" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):125-128,
https://doi.org/10.1016/j.profoo.2015.09.035 . .