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

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

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

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

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

TY  - JOUR
AU  - Pelić, Miloš
AU  - Gavrilović, Ana
AU  - Jug-Dujaković, Jurica
AU  - Marinović, Zoran
AU  - Mirilović, Milorad
AU  - Đorđević, Vesna
AU  - Novakov, Nikolina
AU  - Ljubojević Pelić, Dragana
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2708
AB  - Wastewater from abattoirs in some countries is disposed of into water bodies without adequate removal of contaminants. Therefore, the use of wastewater in fish production could pose a serious risk for humans, fish and other aquatic organisms due to possible transfer of pathogenic bacteria in aquatic culture environments. The aims of the present study were to assess the levels of individual microorganisms in different tissues of common carp and to determine any correlation with the season of sampling and the type of analysed sample in common carp reared in an integrated production system that used purified water from an abattoir. A fish pond was filled mostly with purified water from an abattoir, but also partly with well water. Carp fingerlings were stocked in the earthen fishpond in March and reared in ambient conditions. Fish were collected in the spring and autumn of the following year and the microbiological quality was assessed. Carp fillets with skin, gills and digestive tract samples were collected individually under aseptic conditions. All analyses were performed according to standard procedures. The levels of all the examined bacteria in the fish were under prescribed hygiene norms. Also, Listeria spp., sulphite-reducing clostridia and Staphylococcus aureus were not found in the samples. Furthermore, pathogenic bacteria, Salmonella and Listeria monocytogenes were not isolated from the samples. The hygienic quality of the fish produced in purified waste water from an abattoir was acceptable, and the common carp meat was safe for human consumption.
PB  - University of Belgrade, Faculty of Veterinary Medicine
T2  - Veterinarski Glasnik
T1  - Microbiological characteristics of fish reared in purified wastewater from an abattoir
T1  - Mikrobiološke karakteristike šarana gajenog u prečišćenoj otpadnoj vodi poreklom iz klanice
VL  - 76
IS  - 2
SP  - 147
DO  - 10.2298/VETGL220921015P
ER  - 

@article{
author = "Pelić, Miloš and Gavrilović, Ana and Jug-Dujaković, Jurica and Marinović, Zoran and Mirilović, Milorad and Đorđević, Vesna and Novakov, Nikolina and Ljubojević Pelić, Dragana",
year = "2022",
abstract = "Wastewater from abattoirs in some countries is disposed of into water bodies without adequate removal of contaminants. Therefore, the use of wastewater in fish production could pose a serious risk for humans, fish and other aquatic organisms due to possible transfer of pathogenic bacteria in aquatic culture environments. The aims of the present study were to assess the levels of individual microorganisms in different tissues of common carp and to determine any correlation with the season of sampling and the type of analysed sample in common carp reared in an integrated production system that used purified water from an abattoir. A fish pond was filled mostly with purified water from an abattoir, but also partly with well water. Carp fingerlings were stocked in the earthen fishpond in March and reared in ambient conditions. Fish were collected in the spring and autumn of the following year and the microbiological quality was assessed. Carp fillets with skin, gills and digestive tract samples were collected individually under aseptic conditions. All analyses were performed according to standard procedures. The levels of all the examined bacteria in the fish were under prescribed hygiene norms. Also, Listeria spp., sulphite-reducing clostridia and Staphylococcus aureus were not found in the samples. Furthermore, pathogenic bacteria, Salmonella and Listeria monocytogenes were not isolated from the samples. The hygienic quality of the fish produced in purified waste water from an abattoir was acceptable, and the common carp meat was safe for human consumption.",
publisher = "University of Belgrade, Faculty of Veterinary Medicine",
journal = "Veterinarski Glasnik",
title = "Microbiological characteristics of fish reared in purified wastewater from an abattoir, Mikrobiološke karakteristike šarana gajenog u prečišćenoj otpadnoj vodi poreklom iz klanice",
volume = "76",
number = "2",
pages = "147",
doi = "10.2298/VETGL220921015P"
}

Pelić, M., Gavrilović, A., Jug-Dujaković, J., Marinović, Z., Mirilović, M., Đorđević, V., Novakov, N.,& Ljubojević Pelić, D.. (2022). Microbiological characteristics of fish reared in purified wastewater from an abattoir. in Veterinarski Glasnik
University of Belgrade, Faculty of Veterinary Medicine., 76(2), 147.
https://doi.org/10.2298/VETGL220921015P

Pelić M, Gavrilović A, Jug-Dujaković J, Marinović Z, Mirilović M, Đorđević V, Novakov N, Ljubojević Pelić D. Microbiological characteristics of fish reared in purified wastewater from an abattoir. in Veterinarski Glasnik. 2022;76(2):147.
doi:10.2298/VETGL220921015P .

Pelić, Miloš, Gavrilović, Ana, Jug-Dujaković, Jurica, Marinović, Zoran, Mirilović, Milorad, Đorđević, Vesna, Novakov, Nikolina, Ljubojević Pelić, Dragana, "Microbiological characteristics of fish reared in purified wastewater from an abattoir" in Veterinarski Glasnik, 76, no. 2 (2022):147,
https://doi.org/10.2298/VETGL220921015P . .

TY  - CONF
AU  - Baltić, Branislav M.
AU  - Janjić, Jelena
AU  - Mrdović, Boris
AU  - Branković Lazić, Ivana
AU  - Starčević, Marija
AU  - Laudanović, Milica
AU  - Đorđević, Vesna
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2872
AB  - Meat softening is used in culinary and meat processing, which is the
final part of meat technology. In this way, it is easier to digest meat
in the digestive tract of people. The softening of meat is especially
important due to the fact that the number of people over the age of 60
in the world is constantly increasing, with poor tooth status and various
oral diseases. For this population, food needs to be modified to allow
its nutritional value (macro and micronutrients) to be utilized.Meat
tendering procedures can be divided into physical and chemical. The
oldest of the chemical procedures is certainly the enzymatic softening
with endoenzymes of meat, which man met empirically while he was a
hunter. Postmortem endoenzymes play a significant role in softening
the meat, ie its maturation. Proteolytic enzymes (calpains, proteases,
cathepsins) are involved in this process, which affect the degradation
of myofibrils and cytoskeleton proteins. Calpains are cysteine proteases that destroy myofibril proteins (tropomyosin, troponin T, troponin I,
C-protein, connectin, tiptin, vinculin, and desmin).Broiler breast meat
(Cobb 500) without visible myopathies was used in this study. The meat
was deboned, vacuumed and stored at + 3 ° C for seven days. On the
first, fourth and seventh days of storage, the color (“L”, “a” and “b”
values), pH value and texture (Instron 4301) were tested and sensory
evaluation was performed (odor, taste, aftertaste, chewability, juiciness
and overall impression). The pH value of the meat increased from 5.89
on the first day to 6.17 on the seventh day. The parameters of the color
value decreased from the first to the seventh day (“L” value from 59.98
to 57.36, “a” value from 2.28 to 2.07 and “b” value from 7.40 to 6.63)
. The texture of the breast meat decreased from 47.91 N to 43.91 N.
Sensory scores increased from the first to the seventh day. Examination
of physical parameters (pH, color, texture) and sensory evaluation of
broiler breast meat revealed statistically significant differences (p<0.01)
between the obtained average values for the examined parameters.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022
T1  - Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat
SP  - 287
EP  - 288
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2872
ER  - 

@conference{
author = "Baltić, Branislav M. and Janjić, Jelena and Mrdović, Boris and Branković Lazić, Ivana and Starčević, Marija and Laudanović, Milica and Đorđević, Vesna",
year = "2022",
abstract = "Meat softening is used in culinary and meat processing, which is the
final part of meat technology. In this way, it is easier to digest meat
in the digestive tract of people. The softening of meat is especially
important due to the fact that the number of people over the age of 60
in the world is constantly increasing, with poor tooth status and various
oral diseases. For this population, food needs to be modified to allow
its nutritional value (macro and micronutrients) to be utilized.Meat
tendering procedures can be divided into physical and chemical. The
oldest of the chemical procedures is certainly the enzymatic softening
with endoenzymes of meat, which man met empirically while he was a
hunter. Postmortem endoenzymes play a significant role in softening
the meat, ie its maturation. Proteolytic enzymes (calpains, proteases,
cathepsins) are involved in this process, which affect the degradation
of myofibrils and cytoskeleton proteins. Calpains are cysteine proteases that destroy myofibril proteins (tropomyosin, troponin T, troponin I,
C-protein, connectin, tiptin, vinculin, and desmin).Broiler breast meat
(Cobb 500) without visible myopathies was used in this study. The meat
was deboned, vacuumed and stored at + 3 ° C for seven days. On the
first, fourth and seventh days of storage, the color (“L”, “a” and “b”
values), pH value and texture (Instron 4301) were tested and sensory
evaluation was performed (odor, taste, aftertaste, chewability, juiciness
and overall impression). The pH value of the meat increased from 5.89
on the first day to 6.17 on the seventh day. The parameters of the color
value decreased from the first to the seventh day (“L” value from 59.98
to 57.36, “a” value from 2.28 to 2.07 and “b” value from 7.40 to 6.63)
. The texture of the breast meat decreased from 47.91 N to 43.91 N.
Sensory scores increased from the first to the seventh day. Examination
of physical parameters (pH, color, texture) and sensory evaluation of
broiler breast meat revealed statistically significant differences (p<0.01)
between the obtained average values for the examined parameters.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022",
title = "Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat",
pages = "287-288",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2872"
}

Baltić, B. M., Janjić, J., Mrdović, B., Branković Lazić, I., Starčević, M., Laudanović, M.,& Đorđević, V.. (2022). Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat. in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022
Banja Luka : Veterinarska komora Republike Srpske., 287-288.
https://hdl.handle.net/21.15107/rcub_veterinar_2872

Baltić BM, Janjić J, Mrdović B, Branković Lazić I, Starčević M, Laudanović M, Đorđević V. Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat. in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022. 2022;:287-288.
https://hdl.handle.net/21.15107/rcub_veterinar_2872 .

Baltić, Branislav M., Janjić, Jelena, Mrdović, Boris, Branković Lazić, Ivana, Starčević, Marija, Laudanović, Milica, Đorđević, Vesna, "Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat" in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022 (2022):287-288,
https://hdl.handle.net/21.15107/rcub_veterinar_2872 .

TY  - JOUR
AU  - Ašanin, Nikola
AU  - Trbović, Dejana
AU  - Ćirić, Jelena
AU  - Baltić, Milan Ž.
AU  - Đorđević, Vesna
AU  - Parunović, Nenad
AU  - Bulajić, Snežana
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2521
AB  - The aim of this study was to evaluate effects of three dairy cow groups consuming different grass diets (Diet A comprising of 20% grass, Diet B comprising of 50% grass and 100% grazed grass-G) on cow milk proximate and fatty acid (FA) com-position. The first principal component (PC1) accounted for 55.1%, and the second (PC2) accounted for 19.5% of the variance. The score values for PC1 and PC2 of the FAs show that milk fat from grass (MF G) was characterized by high C6:0, C8:0 and C14:0 con-tents. Milk from Diet A (MF A) was characterized by a higher content of C16:0. Milk from Diet B (MF B) was characterized by higher contents of C18:1n-9 and C18:2n-6 than milk from Diet A. The most favorable FA composition was in milk from Diet B, comprising 50% grass. The least favorable FA composition was in milk from Diet A, comprising 20% grass and in milk from 100% grazed grass.However, more testing is needed to bring a conclusion which food for dairy cows is the best
PB  - Institute of Meat Hygiene and Technology
T2  - Meat technology
T1  - Comparison of fatty acid content of cows milk consuming different grass diets
VL  - 63
IS  - 2
SP  - 127
EP  - 133
DO  - 10.18485/meattech.2022.63.2.6
ER  - 

@article{
author = "Ašanin, Nikola and Trbović, Dejana and Ćirić, Jelena and Baltić, Milan Ž. and Đorđević, Vesna and Parunović, Nenad and Bulajić, Snežana",
year = "2022",
abstract = "The aim of this study was to evaluate effects of three dairy cow groups consuming different grass diets (Diet A comprising of 20% grass, Diet B comprising of 50% grass and 100% grazed grass-G) on cow milk proximate and fatty acid (FA) com-position. The first principal component (PC1) accounted for 55.1%, and the second (PC2) accounted for 19.5% of the variance. The score values for PC1 and PC2 of the FAs show that milk fat from grass (MF G) was characterized by high C6:0, C8:0 and C14:0 con-tents. Milk from Diet A (MF A) was characterized by a higher content of C16:0. Milk from Diet B (MF B) was characterized by higher contents of C18:1n-9 and C18:2n-6 than milk from Diet A. The most favorable FA composition was in milk from Diet B, comprising 50% grass. The least favorable FA composition was in milk from Diet A, comprising 20% grass and in milk from 100% grazed grass.However, more testing is needed to bring a conclusion which food for dairy cows is the best",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat technology",
title = "Comparison of fatty acid content of cows milk consuming different grass diets",
volume = "63",
number = "2",
pages = "127-133",
doi = "10.18485/meattech.2022.63.2.6"
}

Ašanin, N., Trbović, D., Ćirić, J., Baltić, M. Ž., Đorđević, V., Parunović, N.,& Bulajić, S.. (2022). Comparison of fatty acid content of cows milk consuming different grass diets. in Meat technology
Institute of Meat Hygiene and Technology., 63(2), 127-133.
https://doi.org/10.18485/meattech.2022.63.2.6

Ašanin N, Trbović D, Ćirić J, Baltić MŽ, Đorđević V, Parunović N, Bulajić S. Comparison of fatty acid content of cows milk consuming different grass diets. in Meat technology. 2022;63(2):127-133.
doi:10.18485/meattech.2022.63.2.6 .

Ašanin, Nikola, Trbović, Dejana, Ćirić, Jelena, Baltić, Milan Ž., Đorđević, Vesna, Parunović, Nenad, Bulajić, Snežana, "Comparison of fatty acid content of cows milk consuming different grass diets" in Meat technology, 63, no. 2 (2022):127-133,
https://doi.org/10.18485/meattech.2022.63.2.6 . .

TY  - CONF
AU  - Baltić, Branislav M.
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Đorđević, Vesna
AU  - Marković, Radmila
AU  - Mitrović, Radmila
AU  - Janjić, Jelena
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2281
AB  - The aim of this study was to determine relationships between final mass of broilers and the histomorphological properties of individual segments of the gastrointestinal tract. This is confirmed by the obtained results, which indicate a strong and significant correlation between compared parameters. A strong significant (p<0.05) correlation (r=0.866) was found between the broiler final weight and the duodenal villus length, and between the broiler final weight and the caecal villus length (r=0.918). Correlation between the broiler final weight and the duodenal villus width (r=0.841), as well the caecal villi width (r=0.918) was strongly significant (p<0.05). Between the crypt depths in caecum correlation was medium and significant (r=0.701, p<0.05). It was determined that between the broiler final weights and the ratio of villus length and crypt depth there is a significant medium correlation (r = 0.736, p<0.05). A strong (r = 0.924) significant (p <0.05) correlation was found between the broiler final weight and the ratio of villus length and caecal crypt depth. Between final mass of broilers and other histomorphological properties of individual segments of intestine there was no significant correlation.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine
VL  - 854
SP  - 012006
DO  - 10.1088/1755-1315/854/1/012006
ER  - 

@conference{
author = "Baltić, Branislav M. and Branković-Lazić, Ivana and Mrdović, Boris and Đorđević, Vesna and Marković, Radmila and Mitrović, Radmila and Janjić, Jelena",
year = "2021",
abstract = "The aim of this study was to determine relationships between final mass of broilers and the histomorphological properties of individual segments of the gastrointestinal tract. This is confirmed by the obtained results, which indicate a strong and significant correlation between compared parameters. A strong significant (p<0.05) correlation (r=0.866) was found between the broiler final weight and the duodenal villus length, and between the broiler final weight and the caecal villus length (r=0.918). Correlation between the broiler final weight and the duodenal villus width (r=0.841), as well the caecal villi width (r=0.918) was strongly significant (p<0.05). Between the crypt depths in caecum correlation was medium and significant (r=0.701, p<0.05). It was determined that between the broiler final weights and the ratio of villus length and crypt depth there is a significant medium correlation (r = 0.736, p<0.05). A strong (r = 0.924) significant (p <0.05) correlation was found between the broiler final weight and the ratio of villus length and caecal crypt depth. Between final mass of broilers and other histomorphological properties of individual segments of intestine there was no significant correlation.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine",
volume = "854",
pages = "012006",
doi = "10.1088/1755-1315/854/1/012006"
}

Baltić, B. M., Branković-Lazić, I., Mrdović, B., Đorđević, V., Marković, R., Mitrović, R.,& Janjić, J.. (2021). Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine. in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012006.
https://doi.org/10.1088/1755-1315/854/1/012006

Baltić BM, Branković-Lazić I, Mrdović B, Đorđević V, Marković R, Mitrović R, Janjić J. Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012006.
doi:10.1088/1755-1315/854/1/012006 .

Baltić, Branislav M., Branković-Lazić, Ivana, Mrdović, Boris, Đorđević, Vesna, Marković, Radmila, Mitrović, Radmila, Janjić, Jelena, "Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012006,
https://doi.org/10.1088/1755-1315/854/1/012006 . .

TY  - CONF
AU  - Nikolić, Aleksandra
AU  - Grković, Nevena
AU  - Đurić, Spomenka
AU  - Jovanović, Jelena
AU  - Đorđević, Vesna
AU  - Trbović, Dejana
AU  - Vasilev, Dragan
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2283
AB  - In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Influence of polyphenols on sensory properties of fermented sausages
VL  - 854
SP  - 012066
DO  - 10.1088/1755-1315/854/1/012066
ER  - 

@conference{
author = "Nikolić, Aleksandra and Grković, Nevena and Đurić, Spomenka and Jovanović, Jelena and Đorđević, Vesna and Trbović, Dejana and Vasilev, Dragan",
year = "2021",
abstract = "In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Influence of polyphenols on sensory properties of fermented sausages",
volume = "854",
pages = "012066",
doi = "10.1088/1755-1315/854/1/012066"
}

Nikolić, A., Grković, N., Đurić, S., Jovanović, J., Đorđević, V., Trbović, D.,& Vasilev, D.. (2021). Influence of polyphenols on sensory properties of fermented sausages. in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012066.
https://doi.org/10.1088/1755-1315/854/1/012066

Nikolić A, Grković N, Đurić S, Jovanović J, Đorđević V, Trbović D, Vasilev D. Influence of polyphenols on sensory properties of fermented sausages. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012066.
doi:10.1088/1755-1315/854/1/012066 .

Nikolić, Aleksandra, Grković, Nevena, Đurić, Spomenka, Jovanović, Jelena, Đorđević, Vesna, Trbović, Dejana, Vasilev, Dragan, "Influence of polyphenols on sensory properties of fermented sausages" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012066,
https://doi.org/10.1088/1755-1315/854/1/012066 . .

TY  - JOUR
AU  - Stojanović, Branislav
AU  - Janković, Saša
AU  - Đorđević, Vesna
AU  - Marjanović, Sonja
AU  - Vasilev, Dragan
AU  - Stojanović, Zdenka
AU  - Balaban, Milica
AU  - Antić, Vesna
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2226
AB  - This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Hg, and Pb) in five types of canned meat products regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards and stored under regular conditions, were analyzed. Meat products were packed in tin cans made according to special requirements in terms of tin and varnish application and stored for up to 6 years. The content of toxic elements varied depending on the analyzed product. The highest average content of arsenic was in BG (10.00 μg/kg), cadmium in LP (35.91 μg/kg), and mercury and lead in PR (15.04 and 8.00 μg/kg, respectively). The average concentrations of As, Cd, Hg, and Pb in all types of canned meat products were significantly lower than the maximum permitted levels in food currently in force by local and EU legislation. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than 2 years. Examination of raw materials, spices, and additives showed that the highest Cd and Pb concentrations, which can affect the total level of these elements in meat products, were found in red ground pepper (Cd above 150 μg/kg) and dish supplement (Pb of 250 μg/kg). The assessment of the weekly intake of toxic elements through canned meat showed that it is significantly lower than the values that affect adversely to human health, as determined by the FAO/WHO and EFSA. However, as there is a constant possibility of contamination of raw materials and food additives, primarily due to environmental pollution, it is recommended to monitor the content of heavy metals in food permanently and assess their risk to human health.
PB  - Springer
PB  - EuCheMS Division of Chemistry and the Environment
T2  - Environmental Science and Pollution Research
T1  - Determination of toxic elements in meat products from Serbia packaged in tinplate cans
VL  - 28
IS  - 35
SP  - 48330
EP  - 48342
DO  - 10.1007/s11356-021-14051-w
ER  - 

@article{
author = "Stojanović, Branislav and Janković, Saša and Đorđević, Vesna and Marjanović, Sonja and Vasilev, Dragan and Stojanović, Zdenka and Balaban, Milica and Antić, Vesna",
year = "2021",
abstract = "This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Hg, and Pb) in five types of canned meat products regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards and stored under regular conditions, were analyzed. Meat products were packed in tin cans made according to special requirements in terms of tin and varnish application and stored for up to 6 years. The content of toxic elements varied depending on the analyzed product. The highest average content of arsenic was in BG (10.00 μg/kg), cadmium in LP (35.91 μg/kg), and mercury and lead in PR (15.04 and 8.00 μg/kg, respectively). The average concentrations of As, Cd, Hg, and Pb in all types of canned meat products were significantly lower than the maximum permitted levels in food currently in force by local and EU legislation. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than 2 years. Examination of raw materials, spices, and additives showed that the highest Cd and Pb concentrations, which can affect the total level of these elements in meat products, were found in red ground pepper (Cd above 150 μg/kg) and dish supplement (Pb of 250 μg/kg). The assessment of the weekly intake of toxic elements through canned meat showed that it is significantly lower than the values that affect adversely to human health, as determined by the FAO/WHO and EFSA. However, as there is a constant possibility of contamination of raw materials and food additives, primarily due to environmental pollution, it is recommended to monitor the content of heavy metals in food permanently and assess their risk to human health.",
publisher = "Springer, EuCheMS Division of Chemistry and the Environment",
journal = "Environmental Science and Pollution Research",
title = "Determination of toxic elements in meat products from Serbia packaged in tinplate cans",
volume = "28",
number = "35",
pages = "48330-48342",
doi = "10.1007/s11356-021-14051-w"
}

Stojanović, B., Janković, S., Đorđević, V., Marjanović, S., Vasilev, D., Stojanović, Z., Balaban, M.,& Antić, V.. (2021). Determination of toxic elements in meat products from Serbia packaged in tinplate cans. in Environmental Science and Pollution Research
Springer., 28(35), 48330-48342.
https://doi.org/10.1007/s11356-021-14051-w

Stojanović B, Janković S, Đorđević V, Marjanović S, Vasilev D, Stojanović Z, Balaban M, Antić V. Determination of toxic elements in meat products from Serbia packaged in tinplate cans. in Environmental Science and Pollution Research. 2021;28(35):48330-48342.
doi:10.1007/s11356-021-14051-w .

Stojanović, Branislav, Janković, Saša, Đorđević, Vesna, Marjanović, Sonja, Vasilev, Dragan, Stojanović, Zdenka, Balaban, Milica, Antić, Vesna, "Determination of toxic elements in meat products from Serbia packaged in tinplate cans" in Environmental Science and Pollution Research, 28, no. 35 (2021):48330-48342,
https://doi.org/10.1007/s11356-021-14051-w . .

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  - CONF
AU  - Rašeta, Mladen
AU  - Jovanović, Jelena
AU  - Becskei, Zsolt
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Đorđević, Vesna
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2287
AB  - This study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and 90 mm. Product safety was ensured in accordance with legislation and with the producer food safety system. Optimization led to a decrease in p-values for finely chopped sausages (diameter 90: 148.8 → 97.64 minutes; diameter 75: 111.2 → 58.4 min), coarsely chopped cooked sausages (diameter 90: 115.5 → 79.1 min; diameter 75: 245.3 → 106.6 min) and for canned meat in pieces (diameter 90: 249.7 → 95.91; diameter 75: 213.9 → 48.42 min). The use of p-value in optimization confirms the pasteurization level and ensures the safety of the product in the defined storage conditions. It is also possible to compare the levels of heat treatment for different products that are differently packaged.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Optimization of pasteurization of meat products using pasteurization values (p-values)
VL  - 854
SP  - 012079
DO  - 10.1088/1755-1315/854/1/012079
ER  - 

@conference{
author = "Rašeta, Mladen and Jovanović, Jelena and Becskei, Zsolt and Branković-Lazić, Ivana and Mrdović, Boris and Đorđević, Vesna",
year = "2021",
abstract = "This study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and 90 mm. Product safety was ensured in accordance with legislation and with the producer food safety system. Optimization led to a decrease in p-values for finely chopped sausages (diameter 90: 148.8 → 97.64 minutes; diameter 75: 111.2 → 58.4 min), coarsely chopped cooked sausages (diameter 90: 115.5 → 79.1 min; diameter 75: 245.3 → 106.6 min) and for canned meat in pieces (diameter 90: 249.7 → 95.91; diameter 75: 213.9 → 48.42 min). The use of p-value in optimization confirms the pasteurization level and ensures the safety of the product in the defined storage conditions. It is also possible to compare the levels of heat treatment for different products that are differently packaged.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Optimization of pasteurization of meat products using pasteurization values (p-values)",
volume = "854",
pages = "012079",
doi = "10.1088/1755-1315/854/1/012079"
}

Rašeta, M., Jovanović, J., Becskei, Z., Branković-Lazić, I., Mrdović, B.,& Đorđević, V.. (2021). Optimization of pasteurization of meat products using pasteurization values (p-values). in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012079.
https://doi.org/10.1088/1755-1315/854/1/012079

Rašeta M, Jovanović J, Becskei Z, Branković-Lazić I, Mrdović B, Đorđević V. Optimization of pasteurization of meat products using pasteurization values (p-values). in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012079.
doi:10.1088/1755-1315/854/1/012079 .

Rašeta, Mladen, Jovanović, Jelena, Becskei, Zsolt, Branković-Lazić, Ivana, Mrdović, Boris, Đorđević, Vesna, "Optimization of pasteurization of meat products using pasteurization values (p-values)" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012079,
https://doi.org/10.1088/1755-1315/854/1/012079 . .

TY  - JOUR
AU  - Grković, Nevena
AU  - Teodorović, Vlado
AU  - Đorđević, Vesna
AU  - Karabasil, Nedjeljko
AU  - Stajković, Silvana
AU  - Vasilev, Dragan
AU  - Bogdanović, Zuber
AU  - Janković, Saša
AU  - Velebit, Branko
AU  - Dimitrijević, Mirjana
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1884
AB  - This study reports, for the first time, different physico-chemical analyses, of Mediterranean mussels (Mytilus galloprovincialis) from harvesting areas in the Montenegro coast of the Adriatic Sea, in order to evaluate the influence of origin on different parameters and assessed the quality of shellfish grown in this area. The Boka Kotorska Bay is situated in Montenegro, in the southeastern part of the Adriatic Sea The mussel samples were collected at the same time in the spring of 2019 at six locations in Boka Kotorska Bay, Montenegro: Kotor and Tivat Bays. Biomet-ric parameters, percentage of meat, condition index, proximate composition, sensory evaluation and lipid profiles of mussels were studied. The concentrations of some micro and macro elements and heavy metals in mussels, were also analyzed. Significant differences were found between mussels from different locations. Mean biometric parameters of mussels grown in Sv.Nedjelja, were considerably higher than in mussels grown elsewhere.. Protein, lipid, ash and gly-cogen content were varied from 7.80 to 10.26%; 1.36 to 2.18%; 1.73 to 3.34% and 12.81 to 15.38%, respectively. Gas chromatographic analysis showed that polyunsaturated fatty acids (PUFAs) were dominant lipids in mussels (37.56 to 41.08%), followed by monounsaturated (MUFAs) (30.52 to 38.31%) and saturated (SFAs) (21.89 to 29.45%) fatty acids. Fatty acid profiles were investigated and revealed high contents of n-3 PUFAs and high n-3/n-6 ratios in all mussels from Montenegro In the mussel samples high concentrations of K, Mg, Ca, and Na, and much lower concentrations of Fe, Mn, Zn, and Cu were found. Some of toxic elements (As, Pb, Hg and Cd) were determined also.. The qualitative sensory assessment showed that all mussels were acceptable. All mussels in the current study achieved scores of 3 or more out of 5 in the qualitative category. Data on biochemical composition and quality indices of the mussels cultured in the Boka Kotorska Bay demonstrated that these products could be accepted well by consumers and could compete with other currently available mussels from other locations in Adriatic Sea.
PB  - Hellenic Veterinary Medical Soc, Athens
T2  - Journal of the Hellenic Veterinary Medical Society
T1  - Biochemical composition and biometric parameters of Mytilus galloprovincialis from Boka Kotorska Bay in Southern Adriatic Sea
VL  - 71
SP  - 2338
EP  - 2348
DO  - 10.12681/jhvms.25095
ER  - 

@article{
author = "Grković, Nevena and Teodorović, Vlado and Đorđević, Vesna and Karabasil, Nedjeljko and Stajković, Silvana and Vasilev, Dragan and Bogdanović, Zuber and Janković, Saša and Velebit, Branko and Dimitrijević, Mirjana",
year = "2020",
abstract = "This study reports, for the first time, different physico-chemical analyses, of Mediterranean mussels (Mytilus galloprovincialis) from harvesting areas in the Montenegro coast of the Adriatic Sea, in order to evaluate the influence of origin on different parameters and assessed the quality of shellfish grown in this area. The Boka Kotorska Bay is situated in Montenegro, in the southeastern part of the Adriatic Sea The mussel samples were collected at the same time in the spring of 2019 at six locations in Boka Kotorska Bay, Montenegro: Kotor and Tivat Bays. Biomet-ric parameters, percentage of meat, condition index, proximate composition, sensory evaluation and lipid profiles of mussels were studied. The concentrations of some micro and macro elements and heavy metals in mussels, were also analyzed. Significant differences were found between mussels from different locations. Mean biometric parameters of mussels grown in Sv.Nedjelja, were considerably higher than in mussels grown elsewhere.. Protein, lipid, ash and gly-cogen content were varied from 7.80 to 10.26%; 1.36 to 2.18%; 1.73 to 3.34% and 12.81 to 15.38%, respectively. Gas chromatographic analysis showed that polyunsaturated fatty acids (PUFAs) were dominant lipids in mussels (37.56 to 41.08%), followed by monounsaturated (MUFAs) (30.52 to 38.31%) and saturated (SFAs) (21.89 to 29.45%) fatty acids. Fatty acid profiles were investigated and revealed high contents of n-3 PUFAs and high n-3/n-6 ratios in all mussels from Montenegro In the mussel samples high concentrations of K, Mg, Ca, and Na, and much lower concentrations of Fe, Mn, Zn, and Cu were found. Some of toxic elements (As, Pb, Hg and Cd) were determined also.. The qualitative sensory assessment showed that all mussels were acceptable. All mussels in the current study achieved scores of 3 or more out of 5 in the qualitative category. Data on biochemical composition and quality indices of the mussels cultured in the Boka Kotorska Bay demonstrated that these products could be accepted well by consumers and could compete with other currently available mussels from other locations in Adriatic Sea.",
publisher = "Hellenic Veterinary Medical Soc, Athens",
journal = "Journal of the Hellenic Veterinary Medical Society",
title = "Biochemical composition and biometric parameters of Mytilus galloprovincialis from Boka Kotorska Bay in Southern Adriatic Sea",
volume = "71",
pages = "2338-2348",
doi = "10.12681/jhvms.25095"
}

Grković, N., Teodorović, V., Đorđević, V., Karabasil, N., Stajković, S., Vasilev, D., Bogdanović, Z., Janković, S., Velebit, B.,& Dimitrijević, M.. (2020). Biochemical composition and biometric parameters of Mytilus galloprovincialis from Boka Kotorska Bay in Southern Adriatic Sea. in Journal of the Hellenic Veterinary Medical Society
Hellenic Veterinary Medical Soc, Athens., 71, 2338-2348.
https://doi.org/10.12681/jhvms.25095

Grković N, Teodorović V, Đorđević V, Karabasil N, Stajković S, Vasilev D, Bogdanović Z, Janković S, Velebit B, Dimitrijević M. Biochemical composition and biometric parameters of Mytilus galloprovincialis from Boka Kotorska Bay in Southern Adriatic Sea. in Journal of the Hellenic Veterinary Medical Society. 2020;71:2338-2348.
doi:10.12681/jhvms.25095 .

Grković, Nevena, Teodorović, Vlado, Đorđević, Vesna, Karabasil, Nedjeljko, Stajković, Silvana, Vasilev, Dragan, Bogdanović, Zuber, Janković, Saša, Velebit, Branko, Dimitrijević, Mirjana, "Biochemical composition and biometric parameters of Mytilus galloprovincialis from Boka Kotorska Bay in Southern Adriatic Sea" in Journal of the Hellenic Veterinary Medical Society, 71 (2020):2338-2348,
https://doi.org/10.12681/jhvms.25095 . .

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  - Nikolić, Aleksandra
AU  - Đorđević, Vesna
AU  - Parunović, Nenad
AU  - Stefanović, Srđan
AU  - Đurić, Spomenka
AU  - Babić, Jelena
AU  - Vasilev, Dragan
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1865
AB  - This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of sausages were produced and formed the three experimental groups: C-the control-sausages of usual composition containing nitrites; N+P-sausages with nitrites and polyphenols; and P-nitrite-free sausages with added polyphenols. The proximate chemical composition of all groups was in the range with that of dry fermented sausages. P sausages contained 0.3 mg nitrites per kg, while C and N+P contained 54.8 mg/kg and 52.2 mg/kg, respectively. Polyphenol-enriched sausages had significantly lower peroxide and TBARS values than C sausages. In all sausages lactic acid bacteria counts reached 8.9-9.9 log cfu/g, but decreased during storage to 4.3-4.8 log cfu/g at the end of the storage period. Micrococcaceae counts remained stable: 3.5-3.9 log cfu/g. In P and N+P sausages a significantly lower number of Pseudomonadaceae was observed than in the control. The lightness of C and P sausages was similar (L=50.2 and L=49.5, respectively), while N+P sausages were darker (L=42.5). C and N+P sausages had similar redness (a∗=14.5 and a∗=13.2, respectively) and yellowness (b∗=5.9 and b∗=6.4, respectively), but the values which correspond to redness and yellowness were lower in P sausages (a∗=8.0 and b∗=4.6). Sensory characteristics of all products were found to be very similar. The flavour of polyphenol-enriched sausages was considered to be better. The most dominant polyphenol in sausages was kaempferol-3-O-glucoside followed by quercetin, luteolin-7-O-glucoside, catechin and syringic acid. Nitrite-free polyphenol-enriched sausages reached the same shelf life as conventional sausages containing nitrites did, which is a promising result implying that polyphenols might be used as natural preservatives and nitrite substitutes. Simultaneous use of nitrite and polyphenols is questionable due to their interactions which should be further studied.
AB  - Cilj ovog rada bio je ispitivanje uticaja polifenola na fermentisane kobasice proizvedene sa ili bez dodatka nitrita za vreme skladištenja od 280 dana. Proizvedena su tri tipa kobasica, od kojih su formirane tri eksperimentalne grupe: C - kontrolna grupa – kobasice uobičajenog sastava koje sadrže nitrite, N+P - kobasice sa nitritima i polifenolima i P - kobasice bez nitrita koje sadrže polifenole. Hemijski sastav svih grupa kobasica bio je u opsegu uobičajenom za fermentisane suve kobasice. P kobasice sadržale su 0,3 mg/kg nitrita, dok su C i N+P sadržale 54,8 mg/kg, odnosno 52,2 mg/kg. Kobasice obogaćene polifenolima imale su značajno manji peroksidni i TBARS broj nego C kobasice. Broj mlečno-kiselinskih bakterija dostigao je 8,9-9,9 log cfu/g, ali je u toku skladištenja opao na 4,3-4,8 log cfu/g posle 280dana u svim grupama kobasica. Broj Micrococcaceae bio je konstantan (3,5-3,9 log cfu/g). Kod P i N+P kobasica utvrđen je značajno niži broj Pseudomonadaceae. C i P kobasice bile su približno jednako svetle (L=50,2,odnosnoL=49,5) dok su N+P kobasice bile tamnije (L=42,5). C i N+P kobasice imale su sličan intenzitet crvne (a*=14,5 odnosno a*=13,2) i žute boje (b*=5,9 odnosno b*=6,4) ali su ove vrednosti bile niže kod P kobasica (a*=8,0 i b*=4,6). Senzorske karakteristike svih proizvoda bile su približno jednako ocenjene. Nešto bolja aroma utvrđena je od kobasica kojima su dodati polifenoli. Najdominantniji polifenol u kobasicama bio je kempferol-3-O-glukozid, a pored njega, bili su utvrđeni kvercetin, luteolin-7-O-glukozid, katehin i siringinska kiselina. Kobasice bez nitrita obogaćene polifenolima postigle su istu održivost kao i uobičajene kobasice koje sadrže nitrite, što predstavlja ohrabrujuće rezultate za mogućnost upotrebe polifenola kao prirodnog konzervansa i zamene za nitrite. Simultana upotreba nitrita i polifenola nije pouzdana zbog interakcija između polifenola i nitrita, što bi trebalo da bude detaljnije istraženo u budućnosti.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Can Polyphenols Be Used as Natural Preservatives in Fermented Sausages?
T1  - Da li polifenoli mogu da se koriste kao prirodni konzervansi u fermentisanim kobasicama?
VL  - 70
IS  - 2
SP  - 219
EP  - 237
DO  - 10.2478/acve-2020-0016
ER  - 

@article{
author = "Nikolić, Aleksandra and Đorđević, Vesna and Parunović, Nenad and Stefanović, Srđan and Đurić, Spomenka and Babić, Jelena and Vasilev, Dragan",
year = "2020",
abstract = "This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of sausages were produced and formed the three experimental groups: C-the control-sausages of usual composition containing nitrites; N+P-sausages with nitrites and polyphenols; and P-nitrite-free sausages with added polyphenols. The proximate chemical composition of all groups was in the range with that of dry fermented sausages. P sausages contained 0.3 mg nitrites per kg, while C and N+P contained 54.8 mg/kg and 52.2 mg/kg, respectively. Polyphenol-enriched sausages had significantly lower peroxide and TBARS values than C sausages. In all sausages lactic acid bacteria counts reached 8.9-9.9 log cfu/g, but decreased during storage to 4.3-4.8 log cfu/g at the end of the storage period. Micrococcaceae counts remained stable: 3.5-3.9 log cfu/g. In P and N+P sausages a significantly lower number of Pseudomonadaceae was observed than in the control. The lightness of C and P sausages was similar (L=50.2 and L=49.5, respectively), while N+P sausages were darker (L=42.5). C and N+P sausages had similar redness (a∗=14.5 and a∗=13.2, respectively) and yellowness (b∗=5.9 and b∗=6.4, respectively), but the values which correspond to redness and yellowness were lower in P sausages (a∗=8.0 and b∗=4.6). Sensory characteristics of all products were found to be very similar. The flavour of polyphenol-enriched sausages was considered to be better. The most dominant polyphenol in sausages was kaempferol-3-O-glucoside followed by quercetin, luteolin-7-O-glucoside, catechin and syringic acid. Nitrite-free polyphenol-enriched sausages reached the same shelf life as conventional sausages containing nitrites did, which is a promising result implying that polyphenols might be used as natural preservatives and nitrite substitutes. Simultaneous use of nitrite and polyphenols is questionable due to their interactions which should be further studied., Cilj ovog rada bio je ispitivanje uticaja polifenola na fermentisane kobasice proizvedene sa ili bez dodatka nitrita za vreme skladištenja od 280 dana. Proizvedena su tri tipa kobasica, od kojih su formirane tri eksperimentalne grupe: C - kontrolna grupa – kobasice uobičajenog sastava koje sadrže nitrite, N+P - kobasice sa nitritima i polifenolima i P - kobasice bez nitrita koje sadrže polifenole. Hemijski sastav svih grupa kobasica bio je u opsegu uobičajenom za fermentisane suve kobasice. P kobasice sadržale su 0,3 mg/kg nitrita, dok su C i N+P sadržale 54,8 mg/kg, odnosno 52,2 mg/kg. Kobasice obogaćene polifenolima imale su značajno manji peroksidni i TBARS broj nego C kobasice. Broj mlečno-kiselinskih bakterija dostigao je 8,9-9,9 log cfu/g, ali je u toku skladištenja opao na 4,3-4,8 log cfu/g posle 280dana u svim grupama kobasica. Broj Micrococcaceae bio je konstantan (3,5-3,9 log cfu/g). Kod P i N+P kobasica utvrđen je značajno niži broj Pseudomonadaceae. C i P kobasice bile su približno jednako svetle (L=50,2,odnosnoL=49,5) dok su N+P kobasice bile tamnije (L=42,5). C i N+P kobasice imale su sličan intenzitet crvne (a*=14,5 odnosno a*=13,2) i žute boje (b*=5,9 odnosno b*=6,4) ali su ove vrednosti bile niže kod P kobasica (a*=8,0 i b*=4,6). Senzorske karakteristike svih proizvoda bile su približno jednako ocenjene. Nešto bolja aroma utvrđena je od kobasica kojima su dodati polifenoli. Najdominantniji polifenol u kobasicama bio je kempferol-3-O-glukozid, a pored njega, bili su utvrđeni kvercetin, luteolin-7-O-glukozid, katehin i siringinska kiselina. Kobasice bez nitrita obogaćene polifenolima postigle su istu održivost kao i uobičajene kobasice koje sadrže nitrite, što predstavlja ohrabrujuće rezultate za mogućnost upotrebe polifenola kao prirodnog konzervansa i zamene za nitrite. Simultana upotreba nitrita i polifenola nije pouzdana zbog interakcija između polifenola i nitrita, što bi trebalo da bude detaljnije istraženo u budućnosti.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Can Polyphenols Be Used as Natural Preservatives in Fermented Sausages?, Da li polifenoli mogu da se koriste kao prirodni konzervansi u fermentisanim kobasicama?",
volume = "70",
number = "2",
pages = "219-237",
doi = "10.2478/acve-2020-0016"
}

Nikolić, A., Đorđević, V., Parunović, N., Stefanović, S., Đurić, S., Babić, J.,& Vasilev, D.. (2020). Can Polyphenols Be Used as Natural Preservatives in Fermented Sausages?. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 70(2), 219-237.
https://doi.org/10.2478/acve-2020-0016

Nikolić A, Đorđević V, Parunović N, Stefanović S, Đurić S, Babić J, Vasilev D. Can Polyphenols Be Used as Natural Preservatives in Fermented Sausages?. in Acta Veterinaria-Beograd. 2020;70(2):219-237.
doi:10.2478/acve-2020-0016 .

Nikolić, Aleksandra, Đorđević, Vesna, Parunović, Nenad, Stefanović, Srđan, Đurić, Spomenka, Babić, Jelena, Vasilev, Dragan, "Can Polyphenols Be Used as Natural Preservatives in Fermented Sausages?" in Acta Veterinaria-Beograd, 70, no. 2 (2020):219-237,
https://doi.org/10.2478/acve-2020-0016 . .

TY  - JOUR
AU  - Parunović, Nenad
AU  - Đorđević, Vesna
AU  - Radović, Čedomir
AU  - Savić, Radomir
AU  - Karabasil, Nedjeljko
AU  - Trbović, Dejana
AU  - Ćirić, Jelena
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2073
AB  - This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg-1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg-1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat.
AB  - Cilj ovog rada bio je uticaj dva sistema gajenja (konvencionalni i slobodni uzgoj) na karakteristike trupa, kao i na sadržaj holesterola, hemijski sastav i sadržaj masnih kiselina leđne masnoće Mangulica. U zavisnosti od sistema gajenja i posmatrane telesne mase, utvrđene su značajne razlike u masi hladnih i toplih polutki Mangalica. Maksimalni ukupni holesterol u masnoć i svinja koje se gajene u slobodnom sistemu uzgoja bio je 46,96 mg kg⁻1, dok je maksimalni ukupni holesterol u masnoć i konvencionalno uzgajanih Mangalica bio 55,80 mg kg⁻1. Masnoć a Mangalica koja je gajena u slobodnom sistemu imala je manji sadržaj PUFA n-6 i već i sadržaj PUFA n-3. Odnos PUFA / SFA bio je izuzetno različit kod svinja koje su gajane u dva sistema, dok je odnos MUFA / SFA bio manji kod svinja koje su gajane u slobodnom sistemu. Na osnovu ovih rezultata, izbor sistema za uzgoj svinja mogao bi da utiče na hemijska svojstva i karakteristike trupa Mangalica.
PB  - Belgrade : Institute of Meat Hygiene and Technology
T2  - Meat Technology
T2  - Meat Technology
T1  - Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs
T1  - Uticaj sistema gajenja na kvalitat trupa, hemijski sastav i sadržaj masnih kiselina leđne slanine Mangulica
VL  - 61
IS  - 1
SP  - 37
EP  - 43
DO  - 10.18485/meattech.2020.61.1.2
ER  - 

@article{
author = "Parunović, Nenad and Đorđević, Vesna and Radović, Čedomir and Savić, Radomir and Karabasil, Nedjeljko and Trbović, Dejana and Ćirić, Jelena",
year = "2020",
abstract = "This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg-1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg-1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat., Cilj ovog rada bio je uticaj dva sistema gajenja (konvencionalni i slobodni uzgoj) na karakteristike trupa, kao i na sadržaj holesterola, hemijski sastav i sadržaj masnih kiselina leđne masnoće Mangulica. U zavisnosti od sistema gajenja i posmatrane telesne mase, utvrđene su značajne razlike u masi hladnih i toplih polutki Mangalica. Maksimalni ukupni holesterol u masnoć i svinja koje se gajene u slobodnom sistemu uzgoja bio je 46,96 mg kg⁻1, dok je maksimalni ukupni holesterol u masnoć i konvencionalno uzgajanih Mangalica bio 55,80 mg kg⁻1. Masnoć a Mangalica koja je gajena u slobodnom sistemu imala je manji sadržaj PUFA n-6 i već i sadržaj PUFA n-3. Odnos PUFA / SFA bio je izuzetno različit kod svinja koje su gajane u dva sistema, dok je odnos MUFA / SFA bio manji kod svinja koje su gajane u slobodnom sistemu. Na osnovu ovih rezultata, izbor sistema za uzgoj svinja mogao bi da utiče na hemijska svojstva i karakteristike trupa Mangalica.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "Meat Technology, Meat Technology",
title = "Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs, Uticaj sistema gajenja na kvalitat trupa, hemijski sastav i sadržaj masnih kiselina leđne slanine Mangulica",
volume = "61",
number = "1",
pages = "37-43",
doi = "10.18485/meattech.2020.61.1.2"
}

Parunović, N., Đorđević, V., Radović, Č., Savić, R., Karabasil, N., Trbović, D.,& Ćirić, J.. (2020). Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs. in Meat Technology
Belgrade : Institute of Meat Hygiene and Technology., 61(1), 37-43.
https://doi.org/10.18485/meattech.2020.61.1.2

Parunović N, Đorđević V, Radović Č, Savić R, Karabasil N, Trbović D, Ćirić J. Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs. in Meat Technology. 2020;61(1):37-43.
doi:10.18485/meattech.2020.61.1.2 .

Parunović, Nenad, Đorđević, Vesna, Radović, Čedomir, Savić, Radomir, Karabasil, Nedjeljko, Trbović, Dejana, Ćirić, Jelena, "Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs" in Meat Technology, 61, no. 1 (2020):37-43,
https://doi.org/10.18485/meattech.2020.61.1.2 . .

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  - JOUR
AU  - Bošković, Marija
AU  - Glišić, Milica
AU  - Đorđević, Jasna
AU  - Starcević, Marija
AU  - Glamočlija, Nataša
AU  - Đorđević, Vesna
AU  - Baltić, Milan Ž.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1779
AB  - The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O-2/50%CO2/20%N-2) was evaluated within 15 days of refrigeration (3 +/- 1 degrees C) storage. EOs were examined for scavenging capacity toward 2,2-diphenyl-1-picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs significantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose-dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks storage. Practical Application The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability.
PB  - Wiley, Hoboken
T2  - Journal of Food Science
T1  - Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere
VL  - 84
IS  - 9
SP  - 2467
EP  - 2474
DO  - 10.1111/1750-3841.14788
ER  - 

@article{
author = "Bošković, Marija and Glišić, Milica and Đorđević, Jasna and Starcević, Marija and Glamočlija, Nataša and Đorđević, Vesna and Baltić, Milan Ž.",
year = "2019",
abstract = "The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O-2/50%CO2/20%N-2) was evaluated within 15 days of refrigeration (3 +/- 1 degrees C) storage. EOs were examined for scavenging capacity toward 2,2-diphenyl-1-picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs significantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose-dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks storage. Practical Application The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Science",
title = "Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere",
volume = "84",
number = "9",
pages = "2467-2474",
doi = "10.1111/1750-3841.14788"
}

Bošković, M., Glišić, M., Đorđević, J., Starcević, M., Glamočlija, N., Đorđević, V.,& Baltić, M. Ž.. (2019). Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere. in Journal of Food Science
Wiley, Hoboken., 84(9), 2467-2474.
https://doi.org/10.1111/1750-3841.14788

Bošković M, Glišić M, Đorđević J, Starcević M, Glamočlija N, Đorđević V, Baltić MŽ. Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere. in Journal of Food Science. 2019;84(9):2467-2474.
doi:10.1111/1750-3841.14788 .

Bošković, Marija, Glišić, Milica, Đorđević, Jasna, Starcević, Marija, Glamočlija, Nataša, Đorđević, Vesna, Baltić, Milan Ž., "Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere" in Journal of Food Science, 84, no. 9 (2019):2467-2474,
https://doi.org/10.1111/1750-3841.14788 . .

TY  - JOUR
AU  - Milanković, Branko
AU  - Ćirić, Jelena
AU  - Krstić, Milena
AU  - Starcević, Marija
AU  - Baltić, Branislav
AU  - Šefer, Dragan
AU  - Đorđević, Vesna
AU  - Popović, Milka
AU  - Marković, Radmila
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1757
AB  - This study was undertaken to investigate the effect of dietary fat supplementation with linseed oil and/or pig lard on performance, carcass characteristics, fatty acid profile and serum biochemistry parameters in broiler chickens. In the study, 240 one-day-old Cobb 500 broiler chickens were randomly distributed to one control and three experimental dietary groups: diet supplemented with pig lard; diet supplemented with linseed oil, and; diet supplemented with a 1: 1 ratio of lard to linseed oil. The fat sources influenced serum biochemistry parameters and fatty acid profiles of drumsticks with thighs, but had no influence on growth performance or carcass characteristics. With dietary linseed oil, eicosapentaenoic acid and docosahexaenoic acid increased (P<0.05) in meat from drumsticks with thighs. Supplementation with pig lard significantly (P<0.05) increased the saturated and monounsaturated fatty acids in drumsticks with thighs. In conclusion, dietary incorporation of linseed oil and pig lard during starter, grower and finisher phases can enrich broiler chickens meat with n-3 PUFA. This study has clearly shown that linseed oil in broiler nutrition provided the best n-6/n-3 ratio.
PB  - Kafkas Univ, Veteriner Fakultesi Dergisi, Kars
T2  - Kafkas Üniversitesi Veteriner Fakültesi Dergisi
T1  - Effect of Dietary Fatty Acid Pattern on Growth Performance, Carcass Characteristics, Fatty Acid Profile, and Serum Biochemistry Parameters in Broiler Chickens
VL  - 25
IS  - 4
SP  - 507
EP  - 516
DO  - 10.9775/kvfd.2018.21205
ER  - 

@article{
author = "Milanković, Branko and Ćirić, Jelena and Krstić, Milena and Starcević, Marija and Baltić, Branislav and Šefer, Dragan and Đorđević, Vesna and Popović, Milka and Marković, Radmila",
year = "2019",
abstract = "This study was undertaken to investigate the effect of dietary fat supplementation with linseed oil and/or pig lard on performance, carcass characteristics, fatty acid profile and serum biochemistry parameters in broiler chickens. In the study, 240 one-day-old Cobb 500 broiler chickens were randomly distributed to one control and three experimental dietary groups: diet supplemented with pig lard; diet supplemented with linseed oil, and; diet supplemented with a 1: 1 ratio of lard to linseed oil. The fat sources influenced serum biochemistry parameters and fatty acid profiles of drumsticks with thighs, but had no influence on growth performance or carcass characteristics. With dietary linseed oil, eicosapentaenoic acid and docosahexaenoic acid increased (P<0.05) in meat from drumsticks with thighs. Supplementation with pig lard significantly (P<0.05) increased the saturated and monounsaturated fatty acids in drumsticks with thighs. In conclusion, dietary incorporation of linseed oil and pig lard during starter, grower and finisher phases can enrich broiler chickens meat with n-3 PUFA. This study has clearly shown that linseed oil in broiler nutrition provided the best n-6/n-3 ratio.",
publisher = "Kafkas Univ, Veteriner Fakultesi Dergisi, Kars",
journal = "Kafkas Üniversitesi Veteriner Fakültesi Dergisi",
title = "Effect of Dietary Fatty Acid Pattern on Growth Performance, Carcass Characteristics, Fatty Acid Profile, and Serum Biochemistry Parameters in Broiler Chickens",
volume = "25",
number = "4",
pages = "507-516",
doi = "10.9775/kvfd.2018.21205"
}

Milanković, B., Ćirić, J., Krstić, M., Starcević, M., Baltić, B., Šefer, D., Đorđević, V., Popović, M.,& Marković, R.. (2019). Effect of Dietary Fatty Acid Pattern on Growth Performance, Carcass Characteristics, Fatty Acid Profile, and Serum Biochemistry Parameters in Broiler Chickens. in Kafkas Üniversitesi Veteriner Fakültesi Dergisi
Kafkas Univ, Veteriner Fakultesi Dergisi, Kars., 25(4), 507-516.
https://doi.org/10.9775/kvfd.2018.21205

Milanković B, Ćirić J, Krstić M, Starcević M, Baltić B, Šefer D, Đorđević V, Popović M, Marković R. Effect of Dietary Fatty Acid Pattern on Growth Performance, Carcass Characteristics, Fatty Acid Profile, and Serum Biochemistry Parameters in Broiler Chickens. in Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2019;25(4):507-516.
doi:10.9775/kvfd.2018.21205 .

Milanković, Branko, Ćirić, Jelena, Krstić, Milena, Starcević, Marija, Baltić, Branislav, Šefer, Dragan, Đorđević, Vesna, Popović, Milka, Marković, Radmila, "Effect of Dietary Fatty Acid Pattern on Growth Performance, Carcass Characteristics, Fatty Acid Profile, and Serum Biochemistry Parameters in Broiler Chickens" in Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 25, no. 4 (2019):507-516,
https://doi.org/10.9775/kvfd.2018.21205 . .

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  - JOUR
AU  - Zuber, Ivana
AU  - Lakićević, Brankica
AU  - Pietzka, Ariane
AU  - Milanov, Dubravka
AU  - Đorđević, Vesna
AU  - Karabasil, Nedjeljko
AU  - Teodorović, Vlado
AU  - Ruppitsch, Werner
AU  - Dimitrijević, Mirjana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1844
AB  - The presence of Listeria monocytogenes was evaluated in a small-scale meat processing facility in Montenegro during 2011-2014. L. monocytogenes isolates from traditional meat products and environmental swabs were subjected to a) molecular characterization b) serotyping by both multiplex PCR and next generation sequencing (NGS) c) potential antimicrobial resistance (AMR) was assessed by extraction of specific genes from NGS data and d) screening for the presence of some disinfectant resistance markers. Overall, traditional meat products were contaminated, most likely from incoming raw materials, with 4 major specific STs of L. monocytogenes (ST515, ST8, ST21, ST121) representing 4 clonal complexes (CC1, CC8, CC21, CC121) identified during the four-year period. These strains belonged to serogroup IIa which predominated, followed by IVb (ST515, CC1). The strains from environmental swabs belonged, exclusively, to ST21 and were isolated from cutting board and floor swabs in 2011. Furthermore, we found Tn6188, a novel transposon conferring tolerance to BC, to be specific to sequence type ST121. In addition, antimicrobial resistance genes mprF and fosX were present in clonal complexes CC21 and CC121, while complexes CC8 and CC1 exclusively harbored the mprF antimicrobial resistance gene.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Food Microbiology
T1  - Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014
VL  - 79
SP  - 116
EP  - 122
DO  - 10.1016/j.fm.2018.12.005
ER  - 

@article{
author = "Zuber, Ivana and Lakićević, Brankica and Pietzka, Ariane and Milanov, Dubravka and Đorđević, Vesna and Karabasil, Nedjeljko and Teodorović, Vlado and Ruppitsch, Werner and Dimitrijević, Mirjana",
year = "2019",
abstract = "The presence of Listeria monocytogenes was evaluated in a small-scale meat processing facility in Montenegro during 2011-2014. L. monocytogenes isolates from traditional meat products and environmental swabs were subjected to a) molecular characterization b) serotyping by both multiplex PCR and next generation sequencing (NGS) c) potential antimicrobial resistance (AMR) was assessed by extraction of specific genes from NGS data and d) screening for the presence of some disinfectant resistance markers. Overall, traditional meat products were contaminated, most likely from incoming raw materials, with 4 major specific STs of L. monocytogenes (ST515, ST8, ST21, ST121) representing 4 clonal complexes (CC1, CC8, CC21, CC121) identified during the four-year period. These strains belonged to serogroup IIa which predominated, followed by IVb (ST515, CC1). The strains from environmental swabs belonged, exclusively, to ST21 and were isolated from cutting board and floor swabs in 2011. Furthermore, we found Tn6188, a novel transposon conferring tolerance to BC, to be specific to sequence type ST121. In addition, antimicrobial resistance genes mprF and fosX were present in clonal complexes CC21 and CC121, while complexes CC8 and CC1 exclusively harbored the mprF antimicrobial resistance gene.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Food Microbiology",
title = "Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014",
volume = "79",
pages = "116-122",
doi = "10.1016/j.fm.2018.12.005"
}

Zuber, I., Lakićević, B., Pietzka, A., Milanov, D., Đorđević, V., Karabasil, N., Teodorović, V., Ruppitsch, W.,& Dimitrijević, M.. (2019). Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014. in Food Microbiology
Academic Press Ltd- Elsevier Science Ltd, London., 79, 116-122.
https://doi.org/10.1016/j.fm.2018.12.005

Zuber I, Lakićević B, Pietzka A, Milanov D, Đorđević V, Karabasil N, Teodorović V, Ruppitsch W, Dimitrijević M. Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014. in Food Microbiology. 2019;79:116-122.
doi:10.1016/j.fm.2018.12.005 .

Zuber, Ivana, Lakićević, Brankica, Pietzka, Ariane, Milanov, Dubravka, Đorđević, Vesna, Karabasil, Nedjeljko, Teodorović, Vlado, Ruppitsch, Werner, Dimitrijević, Mirjana, "Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014" in Food Microbiology, 79 (2019):116-122,
https://doi.org/10.1016/j.fm.2018.12.005 . .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Baltić, Branislav
AU  - Becskei, Zsolt
AU  - Đorđević, Vesna
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2759
AB  - Sterilization is a physical method of food preservation that, through high temperature over 100°C which destroys microorganisms and inactivates tissue enzymes. Safety and shelf-life of the canned liver pate (75 and 150 grams) is ensured with deter-mined Fo values ≥ 3. Commercial sterility was achieved, but treatment intensity was too high (Fo=12,07−15,93 and Fo=9,71−13,17)  thus reduced the nutritional value of the food (Co=111−160 and Co=123−180). Based on the measurements, under defi ned heat treat-ment conditions (20’ heating time and 121.1° C autoclave medium under 2.5 bar pressure followed by 20−25’ cooling time) it is sug-gested that eff ective sterilization should be reduced by 5 and 10 minutes, respectively. This way the safety of the product would not be compromised, negative impact of heat on the nutritional value would be reduced, whereby production effi  ciency would be increased and energy consumption would be reduced.
AB  - Sterilizacija je fizički metod konzervisanja hrane, koji delovanjem temperature preko 100°C uništava mikroorganizme i inaktivira tkivne enzime. Bezbednost i održivost jetrene paštete u konzervi (pakovanja 75g i 150g) je osigurana utvrđivanjem Fo
vrednosti, koja mora da bude iznad 3. Pri proveri režima sterilizacije utvrđen je tretman intenzivniji od potrebnog (Fo=12,07−15,93
and Fo=9,71−13,17) koji je osiguravao bezbednost proizvoda, ali je imao za posledicu smanjenje biološke vrednosti (Co=111−160
and Co=123−180). Na osnovu sprovedenih merenja i u skladu sa definisanim uslovima sterilizacije (20’ zagrevanja do dostizanja efektivne temperature sterilizacije od 121,1°C i pritiska autoklava 2,5 bar-a, efektivno vreme sterilizacije 35−50’ i vreme hlađenja 20−25’)
predlaže se smanjenje efektivnog vremena sterilizacije za 5−10 minuta. Time bezbednost proizvoda nije ugrožena, dok se smanjuje
negativni uticaj na biološku vrednost, pri čemu se povećava efikasnost proizvodnje uz smanjenje utroška energije
PB  - Institute of Meat Hygiene and Technology, Belgrade
T2  - Meat Technology
T1  - Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety
VL  - 60
SP  - 97
EP  - 105
DO  - 10.18485/meattech.2019.60.2.4
ER  - 

@article{
author = "Rašeta, Mladen and Branković-Lazić, Ivana and Mrdović, Boris and Baltić, Branislav and Becskei, Zsolt and Đorđević, Vesna",
year = "2019",
abstract = "Sterilization is a physical method of food preservation that, through high temperature over 100°C which destroys microorganisms and inactivates tissue enzymes. Safety and shelf-life of the canned liver pate (75 and 150 grams) is ensured with deter-mined Fo values ≥ 3. Commercial sterility was achieved, but treatment intensity was too high (Fo=12,07−15,93 and Fo=9,71−13,17)  thus reduced the nutritional value of the food (Co=111−160 and Co=123−180). Based on the measurements, under defi ned heat treat-ment conditions (20’ heating time and 121.1° C autoclave medium under 2.5 bar pressure followed by 20−25’ cooling time) it is sug-gested that eff ective sterilization should be reduced by 5 and 10 minutes, respectively. This way the safety of the product would not be compromised, negative impact of heat on the nutritional value would be reduced, whereby production effi  ciency would be increased and energy consumption would be reduced., Sterilizacija je fizički metod konzervisanja hrane, koji delovanjem temperature preko 100°C uništava mikroorganizme i inaktivira tkivne enzime. Bezbednost i održivost jetrene paštete u konzervi (pakovanja 75g i 150g) je osigurana utvrđivanjem Fo
vrednosti, koja mora da bude iznad 3. Pri proveri režima sterilizacije utvrđen je tretman intenzivniji od potrebnog (Fo=12,07−15,93
and Fo=9,71−13,17) koji je osiguravao bezbednost proizvoda, ali je imao za posledicu smanjenje biološke vrednosti (Co=111−160
and Co=123−180). Na osnovu sprovedenih merenja i u skladu sa definisanim uslovima sterilizacije (20’ zagrevanja do dostizanja efektivne temperature sterilizacije od 121,1°C i pritiska autoklava 2,5 bar-a, efektivno vreme sterilizacije 35−50’ i vreme hlađenja 20−25’)
predlaže se smanjenje efektivnog vremena sterilizacije za 5−10 minuta. Time bezbednost proizvoda nije ugrožena, dok se smanjuje
negativni uticaj na biološku vrednost, pri čemu se povećava efikasnost proizvodnje uz smanjenje utroška energije",
publisher = "Institute of Meat Hygiene and Technology, Belgrade",
journal = "Meat Technology",
title = "Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety",
volume = "60",
pages = "97-105",
doi = "10.18485/meattech.2019.60.2.4"
}

Rašeta, M., Branković-Lazić, I., Mrdović, B., Baltić, B., Becskei, Z.,& Đorđević, V.. (2019). Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety. in Meat Technology
Institute of Meat Hygiene and Technology, Belgrade., 60, 97-105.
https://doi.org/10.18485/meattech.2019.60.2.4

Rašeta M, Branković-Lazić I, Mrdović B, Baltić B, Becskei Z, Đorđević V. Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety. in Meat Technology. 2019;60:97-105.
doi:10.18485/meattech.2019.60.2.4 .

Rašeta, Mladen, Branković-Lazić, Ivana, Mrdović, Boris, Baltić, Branislav, Becskei, Zsolt, Đorđević, Vesna, "Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety" in Meat Technology, 60 (2019):97-105,
https://doi.org/10.18485/meattech.2019.60.2.4 . .

TY  - JOUR
AU  - Zuber, Ivana
AU  - Lakićević, Brankica
AU  - Pietzka, Ariane
AU  - Milanov, Dubravka
AU  - Đorđević, Vesna
AU  - Karabasil, Nedjeljko
AU  - Teodorović, Vlado
AU  - Ruppitsch, Werner
AU  - Dimitrijević, Mirjana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1728
AB  - The presence of Listeria monocytogenes was evaluated in a small-scale meat processing facility in Montenegro during 2011-2014. L. monocytogenes isolates from traditional meat products and environmental swabs were subjected to a) molecular characterization b) serotyping by both multiplex PCR and next generation sequencing (NGS) c) potential antimicrobial resistance (AMR) was assessed by extraction of specific genes from NGS data and d) screening for the presence of some disinfectant resistance markers. Overall, traditional meat products were contaminated, most likely from incoming raw materials, with 4 major specific STs of L. monocytogenes (ST515, ST8, ST21, ST121) representing 4 clonal complexes (CC1, CC8, CC21, CC121) identified during the four-year period. These strains belonged to serogroup IIa which predominated, followed by IVb (ST515, CC1). The strains from environmental swabs belonged, exclusively, to ST21 and were isolated from cutting board and floor swabs in 2011. Furthermore, we found Tn6188, a novel transposon conferring tolerance to BC, to be specific to sequence type ST121. In addition, antimicrobial resistance genes mprF and fosX were present in clonal complexes CC21 and CC121, while complexes CC8 and CC1 exclusively harbored the mprF antimicrobial resistance gene.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Food Microbiology
T1  - Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014
VL  - 79
SP  - 116
EP  - 122
DO  - 10.1016/j.fm.2018.12.005
ER  - 

@article{
author = "Zuber, Ivana and Lakićević, Brankica and Pietzka, Ariane and Milanov, Dubravka and Đorđević, Vesna and Karabasil, Nedjeljko and Teodorović, Vlado and Ruppitsch, Werner and Dimitrijević, Mirjana",
year = "2019",
abstract = "The presence of Listeria monocytogenes was evaluated in a small-scale meat processing facility in Montenegro during 2011-2014. L. monocytogenes isolates from traditional meat products and environmental swabs were subjected to a) molecular characterization b) serotyping by both multiplex PCR and next generation sequencing (NGS) c) potential antimicrobial resistance (AMR) was assessed by extraction of specific genes from NGS data and d) screening for the presence of some disinfectant resistance markers. Overall, traditional meat products were contaminated, most likely from incoming raw materials, with 4 major specific STs of L. monocytogenes (ST515, ST8, ST21, ST121) representing 4 clonal complexes (CC1, CC8, CC21, CC121) identified during the four-year period. These strains belonged to serogroup IIa which predominated, followed by IVb (ST515, CC1). The strains from environmental swabs belonged, exclusively, to ST21 and were isolated from cutting board and floor swabs in 2011. Furthermore, we found Tn6188, a novel transposon conferring tolerance to BC, to be specific to sequence type ST121. In addition, antimicrobial resistance genes mprF and fosX were present in clonal complexes CC21 and CC121, while complexes CC8 and CC1 exclusively harbored the mprF antimicrobial resistance gene.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Food Microbiology",
title = "Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014",
volume = "79",
pages = "116-122",
doi = "10.1016/j.fm.2018.12.005"
}

Zuber, I., Lakićević, B., Pietzka, A., Milanov, D., Đorđević, V., Karabasil, N., Teodorović, V., Ruppitsch, W.,& Dimitrijević, M.. (2019). Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014. in Food Microbiology
Academic Press Ltd- Elsevier Science Ltd, London., 79, 116-122.
https://doi.org/10.1016/j.fm.2018.12.005

Zuber I, Lakićević B, Pietzka A, Milanov D, Đorđević V, Karabasil N, Teodorović V, Ruppitsch W, Dimitrijević M. Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014. in Food Microbiology. 2019;79:116-122.
doi:10.1016/j.fm.2018.12.005 .

Zuber, Ivana, Lakićević, Brankica, Pietzka, Ariane, Milanov, Dubravka, Đorđević, Vesna, Karabasil, Nedjeljko, Teodorović, Vlado, Ruppitsch, Werner, Dimitrijević, Mirjana, "Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014" in Food Microbiology, 79 (2019):116-122,
https://doi.org/10.1016/j.fm.2018.12.005 . .

TY  - CONF
AU  - Tomasević, Igor
AU  - Tomović, Vladimir
AU  - Milovanović, Bojana
AU  - Lorenzo, Jose
AU  - Đorđević, Vesna
AU  - Karabasil, Nedjeljko
AU  - Đekić, Ilija
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1843
PB  - Elsevier Sci Ltd, Oxford
C3  - Meat Science
T1  - Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties
VL  - 148
SP  - 5
EP  - 12
DO  - 10.1016/j.meatsci.2018.09.015
ER  - 

@conference{
author = "Tomasević, Igor and Tomović, Vladimir and Milovanović, Bojana and Lorenzo, Jose and Đorđević, Vesna and Karabasil, Nedjeljko and Đekić, Ilija",
year = "2019",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Meat Science",
title = "Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties",
volume = "148",
pages = "5-12",
doi = "10.1016/j.meatsci.2018.09.015"
}

Tomasević, I., Tomović, V., Milovanović, B., Lorenzo, J., Đorđević, V., Karabasil, N.,& Đekić, I.. (2019). Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties. in Meat Science
Elsevier Sci Ltd, Oxford., 148, 5-12.
https://doi.org/10.1016/j.meatsci.2018.09.015

Tomasević I, Tomović V, Milovanović B, Lorenzo J, Đorđević V, Karabasil N, Đekić I. Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties. in Meat Science. 2019;148:5-12.
doi:10.1016/j.meatsci.2018.09.015 .

Tomasević, Igor, Tomović, Vladimir, Milovanović, Bojana, Lorenzo, Jose, Đorđević, Vesna, Karabasil, Nedjeljko, Đekić, Ilija, "Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties" in Meat Science, 148 (2019):5-12,
https://doi.org/10.1016/j.meatsci.2018.09.015 . .

TY  - JOUR
AU  - Spirić, Danka
AU  - Ćirić, Jelena
AU  - Đorđević, Vesna
AU  - Nikolić, Dragica M.
AU  - Janković, Saša
AU  - Nikolić, Aleksandra
AU  - Petrović, Zoran
AU  - Katanić, Nenad
AU  - Teodorović, Vlado
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1759
AB  - The physicochemical parameters (free acidity, moisture content, sucrose content, hydroxymethylfurfural, reducing sugars, electrical conductivity, diastase activity and water-insoluble content), elements (Cu, Fe, Zn, Mn, Cr, Co, Ni, Se, K, Na, Ca, Mg) and heavy metal/metalloid concentrations (Cd, Hg, Pb and As) of 84 honeys (linden, multifloral, honeydew and acacia) from Serbia, were analyzed using ICP-MS. Concerning the physicochemical parameters, all tested honeys were found to meet European Legislation (EC Directive 2001/110). Potassium was the major element, ranging between 943.9 +/- 538.6 mg/kg and 2563 +/- 1817 mg/kg. Statistical analysis showed significant differences in the concentrations of Zn, Mn, Co and Na between the honeys. Selenium and Hg levels were below the limits of detection. Positive correlations were found between electrical conductivity and most of the elements. The present study showed that Serbian honey examined were of good quality according to its physicochemical parameters and met safety criteria concerning the concentrations of Cd, Hg, Pb and As.
PB  - Taylor & Francis Ltd, Abingdon
T2  - International Journal of Environmental Analytical Chemistry
T1  - Toxic and essential element concentrations in different honey types
VL  - 99
IS  - 5
SP  - 474
EP  - 485
DO  - 10.1080/03067319.2019.1593972
ER  - 

@article{
author = "Spirić, Danka and Ćirić, Jelena and Đorđević, Vesna and Nikolić, Dragica M. and Janković, Saša and Nikolić, Aleksandra and Petrović, Zoran and Katanić, Nenad and Teodorović, Vlado",
year = "2019",
abstract = "The physicochemical parameters (free acidity, moisture content, sucrose content, hydroxymethylfurfural, reducing sugars, electrical conductivity, diastase activity and water-insoluble content), elements (Cu, Fe, Zn, Mn, Cr, Co, Ni, Se, K, Na, Ca, Mg) and heavy metal/metalloid concentrations (Cd, Hg, Pb and As) of 84 honeys (linden, multifloral, honeydew and acacia) from Serbia, were analyzed using ICP-MS. Concerning the physicochemical parameters, all tested honeys were found to meet European Legislation (EC Directive 2001/110). Potassium was the major element, ranging between 943.9 +/- 538.6 mg/kg and 2563 +/- 1817 mg/kg. Statistical analysis showed significant differences in the concentrations of Zn, Mn, Co and Na between the honeys. Selenium and Hg levels were below the limits of detection. Positive correlations were found between electrical conductivity and most of the elements. The present study showed that Serbian honey examined were of good quality according to its physicochemical parameters and met safety criteria concerning the concentrations of Cd, Hg, Pb and As.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "International Journal of Environmental Analytical Chemistry",
title = "Toxic and essential element concentrations in different honey types",
volume = "99",
number = "5",
pages = "474-485",
doi = "10.1080/03067319.2019.1593972"
}

Spirić, D., Ćirić, J., Đorđević, V., Nikolić, D. M., Janković, S., Nikolić, A., Petrović, Z., Katanić, N.,& Teodorović, V.. (2019). Toxic and essential element concentrations in different honey types. in International Journal of Environmental Analytical Chemistry
Taylor & Francis Ltd, Abingdon., 99(5), 474-485.
https://doi.org/10.1080/03067319.2019.1593972

Spirić D, Ćirić J, Đorđević V, Nikolić DM, Janković S, Nikolić A, Petrović Z, Katanić N, Teodorović V. Toxic and essential element concentrations in different honey types. in International Journal of Environmental Analytical Chemistry. 2019;99(5):474-485.
doi:10.1080/03067319.2019.1593972 .

Spirić, Danka, Ćirić, Jelena, Đorđević, Vesna, Nikolić, Dragica M., Janković, Saša, Nikolić, Aleksandra, Petrović, Zoran, Katanić, Nenad, Teodorović, Vlado, "Toxic and essential element concentrations in different honey types" in International Journal of Environmental Analytical Chemistry, 99, no. 5 (2019):474-485,
https://doi.org/10.1080/03067319.2019.1593972 . .

TY  - JOUR
AU  - Pelić, Milos
AU  - Kartalović, Brankica
AU  - Đorđević, Vesna
AU  - Puvaca, Nikola
AU  - Teodorović, Vlado
AU  - Ćirković, Miroslav
AU  - Ljubojević Pelić, Dragana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1762
AB  - The aim of this study was to determine the level of the organochlorine pesticides (OCPs) in meat, liver and skin of common carp. Fish were collected in spring and in autumn from fishpond that receives purified water from slaughterhouse. OCPs, including alpha-HCH, beta-HCH, delta-HCH, lindane, heptachlor, aldrin, heptachlor epoxide, trans-chlordane, cis-chlordane, endosulfan I, DDE, dieldrin, endrin, DDD, endosulfan II, dichlorodiphenyltrichloroethane (DDT), endosulfan sulphate, methoxychlor, and endrin ketone, were determined by using a gas chromatography-mass spectrometry method. OCPs were present at low concentrations and only aldrin was detected in all examined tissues. The estimated daily intake for OCPs via common carp from integrated system of production was at the lower level compared with the acceptable daily intake recommended by different organisations, showing no significant risk on consumers.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Food Additives & Contaminants Part B-Surveillance
T1  - Occurrence and dietary exposure of organochlorine pesticides in common carp obtained from integrated production systems
VL  - 12
IS  - 4
SP  - 303
EP  - 309
DO  - 10.1080/19393210.2019.1663372
ER  - 

@article{
author = "Pelić, Milos and Kartalović, Brankica and Đorđević, Vesna and Puvaca, Nikola and Teodorović, Vlado and Ćirković, Miroslav and Ljubojević Pelić, Dragana",
year = "2019",
abstract = "The aim of this study was to determine the level of the organochlorine pesticides (OCPs) in meat, liver and skin of common carp. Fish were collected in spring and in autumn from fishpond that receives purified water from slaughterhouse. OCPs, including alpha-HCH, beta-HCH, delta-HCH, lindane, heptachlor, aldrin, heptachlor epoxide, trans-chlordane, cis-chlordane, endosulfan I, DDE, dieldrin, endrin, DDD, endosulfan II, dichlorodiphenyltrichloroethane (DDT), endosulfan sulphate, methoxychlor, and endrin ketone, were determined by using a gas chromatography-mass spectrometry method. OCPs were present at low concentrations and only aldrin was detected in all examined tissues. The estimated daily intake for OCPs via common carp from integrated system of production was at the lower level compared with the acceptable daily intake recommended by different organisations, showing no significant risk on consumers.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Food Additives & Contaminants Part B-Surveillance",
title = "Occurrence and dietary exposure of organochlorine pesticides in common carp obtained from integrated production systems",
volume = "12",
number = "4",
pages = "303-309",
doi = "10.1080/19393210.2019.1663372"
}

Pelić, M., Kartalović, B., Đorđević, V., Puvaca, N., Teodorović, V., Ćirković, M.,& Ljubojević Pelić, D.. (2019). Occurrence and dietary exposure of organochlorine pesticides in common carp obtained from integrated production systems. in Food Additives & Contaminants Part B-Surveillance
Taylor & Francis Ltd, Abingdon., 12(4), 303-309.
https://doi.org/10.1080/19393210.2019.1663372

Pelić M, Kartalović B, Đorđević V, Puvaca N, Teodorović V, Ćirković M, Ljubojević Pelić D. Occurrence and dietary exposure of organochlorine pesticides in common carp obtained from integrated production systems. in Food Additives & Contaminants Part B-Surveillance. 2019;12(4):303-309.
doi:10.1080/19393210.2019.1663372 .

Pelić, Milos, Kartalović, Brankica, Đorđević, Vesna, Puvaca, Nikola, Teodorović, Vlado, Ćirković, Miroslav, Ljubojević Pelić, Dragana, "Occurrence and dietary exposure of organochlorine pesticides in common carp obtained from integrated production systems" in Food Additives & Contaminants Part B-Surveillance, 12, no. 4 (2019):303-309,
https://doi.org/10.1080/19393210.2019.1663372 . .

TY  - CONF
AU  - Tomasević, Igor
AU  - Tomović, Vladimir
AU  - Milovanović, Bojana
AU  - Lorenzo, Jose
AU  - Đorđević, Vesna
AU  - Karabasil, Nedjeljko
AU  - Đekić, Ilija
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1764
PB  - Elsevier Sci Ltd, Oxford
C3  - Meat Science
T1  - Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties
VL  - 148
SP  - 5
EP  - 12
DO  - 10.1016/j.meatsci.2018.09.015
ER  - 

@conference{
author = "Tomasević, Igor and Tomović, Vladimir and Milovanović, Bojana and Lorenzo, Jose and Đorđević, Vesna and Karabasil, Nedjeljko and Đekić, Ilija",
year = "2019",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Meat Science",
title = "Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties",
volume = "148",
pages = "5-12",
doi = "10.1016/j.meatsci.2018.09.015"
}

Tomasević, I., Tomović, V., Milovanović, B., Lorenzo, J., Đorđević, V., Karabasil, N.,& Đekić, I.. (2019). Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties. in Meat Science
Elsevier Sci Ltd, Oxford., 148, 5-12.
https://doi.org/10.1016/j.meatsci.2018.09.015

Tomasević I, Tomović V, Milovanović B, Lorenzo J, Đorđević V, Karabasil N, Đekić I. Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties. in Meat Science. 2019;148:5-12.
doi:10.1016/j.meatsci.2018.09.015 .

Tomasević, Igor, Tomović, Vladimir, Milovanović, Bojana, Lorenzo, Jose, Đorđević, Vesna, Karabasil, Nedjeljko, Đekić, Ilija, "Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties" in Meat Science, 148 (2019):5-12,
https://doi.org/10.1016/j.meatsci.2018.09.015 . .