TY  - JOUR
AU  - Nastasijević, Ivan
AU  - Glišić, Milica
AU  - Milijašević, Milan
AU  - Janković, Saša
AU  - Mitrović, Radmila
AU  - Babić Milijasević, Jelena
AU  - Bošković Cabrol, Marija
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2544
AB  - The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.
PB  - MDPI
T2  - Animals
T1  - Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum
VL  - 12
IS  - 23
SP  - 3382
DO  - 10.3390/ani12233382
ER  - 

@article{
author = "Nastasijević, Ivan and Glišić, Milica and Milijašević, Milan and Janković, Saša and Mitrović, Radmila and Babić Milijasević, Jelena and Bošković Cabrol, Marija",
year = "2022",
abstract = "The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.",
publisher = "MDPI",
journal = "Animals",
title = "Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum",
volume = "12",
number = "23",
pages = "3382",
doi = "10.3390/ani12233382"
}

Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals
MDPI., 12(23), 3382.
https://doi.org/10.3390/ani12233382

Nastasijević I, Glišić M, Milijašević M, Janković S, Mitrović R, Babić Milijasević J, Bošković Cabrol M. Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals. 2022;12(23):3382.
doi:10.3390/ani12233382 .

Nastasijević, Ivan, Glišić, Milica, Milijašević, Milan, Janković, Saša, Mitrović, Radmila, Babić Milijasević, Jelena, Bošković Cabrol, Marija, "Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum" in Animals, 12, no. 23 (2022):3382,
https://doi.org/10.3390/ani12233382 . .

TY  - DATA
AU  - Nastasijević, Ivan
AU  - Glišić, Milica
AU  - Milijašević, Milan
AU  - Janković, Saša
AU  - Mitrović, Radmila
AU  - Babić Milijasević, Jelena
AU  - Bošković Cabrol, Marija
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2584
AB  - The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.
PB  - MDPI
T2  - Animals
T1  - Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382
VL  - 12
IS  - 23
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2584
ER  - 

@misc{
author = "Nastasijević, Ivan and Glišić, Milica and Milijašević, Milan and Janković, Saša and Mitrović, Radmila and Babić Milijasević, Jelena and Bošković Cabrol, Marija",
year = "2022",
abstract = "The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.",
publisher = "MDPI",
journal = "Animals",
title = "Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382",
volume = "12",
number = "23",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2584"
}

Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382. in Animals
MDPI., 12(23).
https://hdl.handle.net/21.15107/rcub_veterinar_2584

Nastasijević I, Glišić M, Milijašević M, Janković S, Mitrović R, Babić Milijasević J, Bošković Cabrol M. Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382. in Animals. 2022;12(23).
https://hdl.handle.net/21.15107/rcub_veterinar_2584 .

Nastasijević, Ivan, Glišić, Milica, Milijašević, Milan, Janković, Saša, Mitrović, Radmila, Babić Milijasević, Jelena, Bošković Cabrol, Marija, "Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382" in Animals, 12, no. 23 (2022),
https://hdl.handle.net/21.15107/rcub_veterinar_2584 .

TY  - JOUR
AU  - Nastasijević, Ivan
AU  - Glišić, Milica
AU  - Milijašević, Milan
AU  - Janković, Saša
AU  - Mitrović, Radmila
AU  - Babić Milijašević, Jelena
AU  - Bošković Cabrol, Marija
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2594
AB  - The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.
PB  - MDPI
T2  - Animals
T1  - Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum
VL  - 12
IS  - 23
SP  - 3382
DO  - 10.3390/ani12233382
ER  - 

@article{
author = "Nastasijević, Ivan and Glišić, Milica and Milijašević, Milan and Janković, Saša and Mitrović, Radmila and Babić Milijašević, Jelena and Bošković Cabrol, Marija",
year = "2022",
abstract = "The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.",
publisher = "MDPI",
journal = "Animals",
title = "Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum",
volume = "12",
number = "23",
pages = "3382",
doi = "10.3390/ani12233382"
}

Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijašević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum. in Animals
MDPI., 12(23), 3382.
https://doi.org/10.3390/ani12233382

Nastasijević I, Glišić M, Milijašević M, Janković S, Mitrović R, Babić Milijašević J, Bošković Cabrol M. Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum. in Animals. 2022;12(23):3382.
doi:10.3390/ani12233382 .

Nastasijević, Ivan, Glišić, Milica, Milijašević, Milan, Janković, Saša, Mitrović, Radmila, Babić Milijašević, Jelena, Bošković Cabrol, Marija, "Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum" in Animals, 12, no. 23 (2022):3382,
https://doi.org/10.3390/ani12233382 . .

TY  - JOUR
AU  - Milijašević, Milan
AU  - Babić, Jelena
AU  - Spirić, Aurelija
AU  - Jovanović, Jelena
AU  - Lakićević, Brankica
AU  - Borović, Branka
AU  - Baltić, Milan Ž.
PY  - 2011
UR  - https://doaj.org
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1883
AB  - Today, food must be healthy, subjected to minimal processing, and attractively packaged, as the expectations of consumers are ever higher. Consumers are highly sensitive to the use of additives in the food industry. There is a constant demand for fresh food that does not contain any unnecessarily added chemicals. In order to prevent spoilage of food items, an efficient and intelligent concept for preserving freshness has been developed - packaging in a modified atmosphere. Changes in a certain composition of the atmosphere within the packaging have resulted in a longer shelf life and a satisfactory quality of the food articles. Modified atmosphere packaging (MAP) is well-known and has been applied in practice in the food processing industry for more than one century. The objective of these investigations was to determine the growth of the total number of mesophilic bacteria in the meat of trout packaged in a vacuum and a modified atmosphere and torry meter reading results due to changes in the dielectric characteristics of the skin that take place during the period of storage of the fresh fish. California trout (Oncorhynchus mykiss) with an average weight of 293 g was used for the experimental part of the investigations. Four groups of fish samples were set up for the research. The first three groups of samples were packaged in a modified atmosphere with a different ratio of gases: Group I - 60%CO2+40%N2; Group II - 40%CO2+60%N2; Group III - 90%CO2+10%N2. Group IV comprised samples packaged in a vacuum. Investigations were carried out on days 0, 7, 14, and 21 of storage. The total number of mesophilic bacteria in the examined samples was determined according to the method ISO 4833. Measurements of changes in the dielectric characteristics of the fish skin were performed using a torry meter apparatus (The Torry Fish Freshness Meter). The results have shown that packaging of fresh trout in a modified atmosphere (60% CO2 + 40% N2 and 40% CO2 + 60% N2) has an advantage regarding the growth of the total number of mesophilic bacteria and the decreased torry meter readings in comparison with vacuum packaging and packaging with a higher concentration of carbon dioxide (90%).
AB  - Svest potrošača o zdravoj ishrani danas je na visokom nivou. Potrošači su veoma osetljivi kada je u pitanju upotreba aditiva u industriji hrane. Zahtev je da se, u svakom trenutku, može nabaviti sveža hrana bez nepotrebno dodatih hemikalija. Da bi se sprečio kvar namirnica razvijen je efikasan i inteligentan koncept očuvanja svežine – pakovanje u modifikovanu atmosferu. Promenom određenog sastava atmosfere unutar pakovanja postignuti su duža održivost i zadovoljavajući kvalitet namirnica. Pakovanje u modifikovanu atmosferu (MAP) je poznato i primenjuje se u oblasti prerade namirnica duže od jednog veka. Cilj ovog istraživanja je utvrđivanje rasta ukupnog broja mezofilnih bakterija u mesu pastrmke upakovane u vakuum i modifikovanu atmosferu i kretanje torimetrijske vrednosti usled promena dielektričnih svojstava kože koja se dešavaju tokom perioda skladištenja sveže ribe. Za eksperimentalni deo rada korišćena je kalifornijska pastrmka (Oncorhynchus mykiss) prosečne mase 293 g. Za potrebe istraživanja formirane su četiri grupe uzoraka ribe. Prve tri grupe uzoraka upakovane su u modifikovanu atmosferu sa različitim odnosom gasova: grupa I – 60%CO2+40%N2; grupa II – 40%CO2+60%N2; grupa III – 90%CO2+10%N2. Uzorci grupe IV upakovani su u vakuum. Ispitivanja su rađena nultog, sedmog, četrnaestog i dvadesetprvog dana skladištenja. Određivanje ukupnog broja mezofilnih bakterija u ispitivanim uzorcima vršeno je prema metodi ISO 4833. Merenje promene dielektričnih svojstava na koži ribe obavljeno je pomoću aparata torimetar (The Torry Fish Freshness Meter). Rezultati su pokazali da pakovanje sveže pastrmke u modifikovanoj atmosferi (60% CO2 + 40% N2 i 40% CO2 + 60% N2) ima prednosti u pogledu rasta ukupnog broja mezofilnih bakterija i opadanja torimetrijske vrednosti u odnosu na vakuum pakovanje i pakovanje sa većom koncentracijom (90%) ugljen-dioksida.
PB  - Faculty of Veterinary Medicine, Belgrade
T2  - Veterinarski Glasnik
T1  - Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum
T1  - Praćenje promena ukupnog broja mezofilnih bakterija i torimetrijske vrednosti u uzorcima sveže pastrmke upakovane u modifikovanu atmosferu i vakuum
VL  - 65
IS  - 5-6
SP  - 375
EP  - 384
DO  - 10.2298/VETGL1106375M
ER  - 

@article{
author = "Milijašević, Milan and Babić, Jelena and Spirić, Aurelija and Jovanović, Jelena and Lakićević, Brankica and Borović, Branka and Baltić, Milan Ž.",
year = "2011",
abstract = "Today, food must be healthy, subjected to minimal processing, and attractively packaged, as the expectations of consumers are ever higher. Consumers are highly sensitive to the use of additives in the food industry. There is a constant demand for fresh food that does not contain any unnecessarily added chemicals. In order to prevent spoilage of food items, an efficient and intelligent concept for preserving freshness has been developed - packaging in a modified atmosphere. Changes in a certain composition of the atmosphere within the packaging have resulted in a longer shelf life and a satisfactory quality of the food articles. Modified atmosphere packaging (MAP) is well-known and has been applied in practice in the food processing industry for more than one century. The objective of these investigations was to determine the growth of the total number of mesophilic bacteria in the meat of trout packaged in a vacuum and a modified atmosphere and torry meter reading results due to changes in the dielectric characteristics of the skin that take place during the period of storage of the fresh fish. California trout (Oncorhynchus mykiss) with an average weight of 293 g was used for the experimental part of the investigations. Four groups of fish samples were set up for the research. The first three groups of samples were packaged in a modified atmosphere with a different ratio of gases: Group I - 60%CO2+40%N2; Group II - 40%CO2+60%N2; Group III - 90%CO2+10%N2. Group IV comprised samples packaged in a vacuum. Investigations were carried out on days 0, 7, 14, and 21 of storage. The total number of mesophilic bacteria in the examined samples was determined according to the method ISO 4833. Measurements of changes in the dielectric characteristics of the fish skin were performed using a torry meter apparatus (The Torry Fish Freshness Meter). The results have shown that packaging of fresh trout in a modified atmosphere (60% CO2 + 40% N2 and 40% CO2 + 60% N2) has an advantage regarding the growth of the total number of mesophilic bacteria and the decreased torry meter readings in comparison with vacuum packaging and packaging with a higher concentration of carbon dioxide (90%)., Svest potrošača o zdravoj ishrani danas je na visokom nivou. Potrošači su veoma osetljivi kada je u pitanju upotreba aditiva u industriji hrane. Zahtev je da se, u svakom trenutku, može nabaviti sveža hrana bez nepotrebno dodatih hemikalija. Da bi se sprečio kvar namirnica razvijen je efikasan i inteligentan koncept očuvanja svežine – pakovanje u modifikovanu atmosferu. Promenom određenog sastava atmosfere unutar pakovanja postignuti su duža održivost i zadovoljavajući kvalitet namirnica. Pakovanje u modifikovanu atmosferu (MAP) je poznato i primenjuje se u oblasti prerade namirnica duže od jednog veka. Cilj ovog istraživanja je utvrđivanje rasta ukupnog broja mezofilnih bakterija u mesu pastrmke upakovane u vakuum i modifikovanu atmosferu i kretanje torimetrijske vrednosti usled promena dielektričnih svojstava kože koja se dešavaju tokom perioda skladištenja sveže ribe. Za eksperimentalni deo rada korišćena je kalifornijska pastrmka (Oncorhynchus mykiss) prosečne mase 293 g. Za potrebe istraživanja formirane su četiri grupe uzoraka ribe. Prve tri grupe uzoraka upakovane su u modifikovanu atmosferu sa različitim odnosom gasova: grupa I – 60%CO2+40%N2; grupa II – 40%CO2+60%N2; grupa III – 90%CO2+10%N2. Uzorci grupe IV upakovani su u vakuum. Ispitivanja su rađena nultog, sedmog, četrnaestog i dvadesetprvog dana skladištenja. Određivanje ukupnog broja mezofilnih bakterija u ispitivanim uzorcima vršeno je prema metodi ISO 4833. Merenje promene dielektričnih svojstava na koži ribe obavljeno je pomoću aparata torimetar (The Torry Fish Freshness Meter). Rezultati su pokazali da pakovanje sveže pastrmke u modifikovanoj atmosferi (60% CO2 + 40% N2 i 40% CO2 + 60% N2) ima prednosti u pogledu rasta ukupnog broja mezofilnih bakterija i opadanja torimetrijske vrednosti u odnosu na vakuum pakovanje i pakovanje sa većom koncentracijom (90%) ugljen-dioksida.",
publisher = "Faculty of Veterinary Medicine, Belgrade",
journal = "Veterinarski Glasnik",
title = "Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum, Praćenje promena ukupnog broja mezofilnih bakterija i torimetrijske vrednosti u uzorcima sveže pastrmke upakovane u modifikovanu atmosferu i vakuum",
volume = "65",
number = "5-6",
pages = "375-384",
doi = "10.2298/VETGL1106375M"
}

Milijašević, M., Babić, J., Spirić, A., Jovanović, J., Lakićević, B., Borović, B.,& Baltić, M. Ž.. (2011). Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum. in Veterinarski Glasnik
Faculty of Veterinary Medicine, Belgrade., 65(5-6), 375-384.
https://doi.org/10.2298/VETGL1106375M

Milijašević M, Babić J, Spirić A, Jovanović J, Lakićević B, Borović B, Baltić MŽ. Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum. in Veterinarski Glasnik. 2011;65(5-6):375-384.
doi:10.2298/VETGL1106375M .

Milijašević, Milan, Babić, Jelena, Spirić, Aurelija, Jovanović, Jelena, Lakićević, Brankica, Borović, Branka, Baltić, Milan Ž., "Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum" in Veterinarski Glasnik, 65, no. 5-6 (2011):375-384,
https://doi.org/10.2298/VETGL1106375M . .