TY  - JOUR
AU  - Čobanović, Nikola
AU  - Čalović, Sara
AU  - Suvajdžić, Branko
AU  - Grković, Nevena
AU  - Stanković, Sanja Dj
AU  - Radaković, Milena
AU  - Spariosu, Kristina
AU  - Karabasil, Nedjeljko
PY  - 2024
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3494
AB  - This study assessed the influence of transport conditions on welfare indicators of slaughter
pigs with different health status and RYR-1 genotype. The group of pigs, predominantly consisting of
Nn (56.67%) and subclinically diseased (60.00%) individuals, that were exposed to short transportation (<30 min) at high loading density (~235 kg/m2
) had the highest slipping (p < 0.0001), falling
(p = 0.0009), turning back (p < 0.0001), reluctance to move (p < 0.0001), panting (p < 0.0001) and
shivering (p < 0.0001) frequencies at unloading. Subclinically diseased Nn pigs subjected to short
transportation (<30 min) and high loading density (~235 kg/m2
) had the highest lactate (p < 0.0001
and p < 0.0001), glucose (p = 0.0450 and p = 0.0002), CK (p < 0.0001 and p = 0.0010), LDH (p < 0.0001
and p = 0.0484), AST (p = 0.0208 and p = 0.0170), ALT (p = 0.0500 and p = 0.00081), ceruloplasmin
(p = 0.0334 and p < 0.0001) and MDA (p = 0.0048 and p < 0.0001) concentrations, but the lowest
sodium (p < 0.0001 and p < 0.0001), chloride (p = 0.0001 and p = 0.0432), albumin (p < 0.0090 and
p < 0.0001), PON-1 (p = 0.0122 and p = 0.0500) and GSH (p = 0.0042 and p = 0.0340) levels, respectively. In the group consisting of of stress-resistant (100%) and predominantly healthy (60.00%)
pigs subjected to short transportation (<30 min) at high loading density (~235 kg/m2
), none of the
individuals showed irregular behavioural reactions during unloading. Healthy NN pigs that underwent short transportation (<30 min) at high loading density (~235 kg/m2
) had the lowest lactate
(p < 0.0001 and p < 0.0001), glucose (p = 0.0450 and p = 0.0002), CK (p < 0.0001 and p = 0.0010), LDH
(p < 0.0001 and p = 0.0484) and ceruloplasmin (p = 0.0334 and p < 0.0001) levels, but the highest sodium
(p < 0.0001 and p < 0.0001) and chloride (p = 0.0001 and p = 0.0432) concentrations, respectively. Inconclusion, the most compromised welfare was recorded in subclinically diseased Nn pigs exposed
to short transportation (<30 min) and high loading density (~235 kg/m2
), while under the same
conditions, the welfare of healthy NN pigs was not compromised. Therefore, stress-carrier pigs with
subclinical pathological lesions should not be considered fit for transportation, indicating that the
health status and genotype are the key factors for optimising pig welfare
PB  - MDPI
T2  - Animals
T1  - Consequences of transport conditions on the welfare of slaughter pigs with different health status and RYR-1 genotype
VL  - 14
IS  - 2
SP  - 191
DO  - 10.3390/ani14020191
ER  - 

@article{
author = "Čobanović, Nikola and Čalović, Sara and Suvajdžić, Branko and Grković, Nevena and Stanković, Sanja Dj and Radaković, Milena and Spariosu, Kristina and Karabasil, Nedjeljko",
year = "2024",
abstract = "This study assessed the influence of transport conditions on welfare indicators of slaughter
pigs with different health status and RYR-1 genotype. The group of pigs, predominantly consisting of
Nn (56.67%) and subclinically diseased (60.00%) individuals, that were exposed to short transportation (<30 min) at high loading density (~235 kg/m2
) had the highest slipping (p < 0.0001), falling
(p = 0.0009), turning back (p < 0.0001), reluctance to move (p < 0.0001), panting (p < 0.0001) and
shivering (p < 0.0001) frequencies at unloading. Subclinically diseased Nn pigs subjected to short
transportation (<30 min) and high loading density (~235 kg/m2
) had the highest lactate (p < 0.0001
and p < 0.0001), glucose (p = 0.0450 and p = 0.0002), CK (p < 0.0001 and p = 0.0010), LDH (p < 0.0001
and p = 0.0484), AST (p = 0.0208 and p = 0.0170), ALT (p = 0.0500 and p = 0.00081), ceruloplasmin
(p = 0.0334 and p < 0.0001) and MDA (p = 0.0048 and p < 0.0001) concentrations, but the lowest
sodium (p < 0.0001 and p < 0.0001), chloride (p = 0.0001 and p = 0.0432), albumin (p < 0.0090 and
p < 0.0001), PON-1 (p = 0.0122 and p = 0.0500) and GSH (p = 0.0042 and p = 0.0340) levels, respectively. In the group consisting of of stress-resistant (100%) and predominantly healthy (60.00%)
pigs subjected to short transportation (<30 min) at high loading density (~235 kg/m2
), none of the
individuals showed irregular behavioural reactions during unloading. Healthy NN pigs that underwent short transportation (<30 min) at high loading density (~235 kg/m2
) had the lowest lactate
(p < 0.0001 and p < 0.0001), glucose (p = 0.0450 and p = 0.0002), CK (p < 0.0001 and p = 0.0010), LDH
(p < 0.0001 and p = 0.0484) and ceruloplasmin (p = 0.0334 and p < 0.0001) levels, but the highest sodium
(p < 0.0001 and p < 0.0001) and chloride (p = 0.0001 and p = 0.0432) concentrations, respectively. Inconclusion, the most compromised welfare was recorded in subclinically diseased Nn pigs exposed
to short transportation (<30 min) and high loading density (~235 kg/m2
), while under the same
conditions, the welfare of healthy NN pigs was not compromised. Therefore, stress-carrier pigs with
subclinical pathological lesions should not be considered fit for transportation, indicating that the
health status and genotype are the key factors for optimising pig welfare",
publisher = "MDPI",
journal = "Animals",
title = "Consequences of transport conditions on the welfare of slaughter pigs with different health status and RYR-1 genotype",
volume = "14",
number = "2",
pages = "191",
doi = "10.3390/ani14020191"
}

Čobanović, N., Čalović, S., Suvajdžić, B., Grković, N., Stanković, S. D., Radaković, M., Spariosu, K.,& Karabasil, N.. (2024). Consequences of transport conditions on the welfare of slaughter pigs with different health status and RYR-1 genotype. in Animals
MDPI., 14(2), 191.
https://doi.org/10.3390/ani14020191

Čobanović N, Čalović S, Suvajdžić B, Grković N, Stanković SD, Radaković M, Spariosu K, Karabasil N. Consequences of transport conditions on the welfare of slaughter pigs with different health status and RYR-1 genotype. in Animals. 2024;14(2):191.
doi:10.3390/ani14020191 .

Čobanović, Nikola, Čalović, Sara, Suvajdžić, Branko, Grković, Nevena, Stanković, Sanja Dj, Radaković, Milena, Spariosu, Kristina, Karabasil, Nedjeljko, "Consequences of transport conditions on the welfare of slaughter pigs with different health status and RYR-1 genotype" in Animals, 14, no. 2 (2024):191,
https://doi.org/10.3390/ani14020191 . .

TY  - CONF
AU  - Đorđević, Jasna
AU  - Ledina, Tijana
AU  - Grković, Nevena
AU  - Vićić, Ivan
PY  - 2024
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3723
AB  - Analiza rizika predstavlja proces kojim se sistematski procenjuju
potencijalni negativni efekti po zdravlje ljudi u lancu hrane i njima
upravlja. Analiza rizika se sastoji od tri komponente, procene rizika,
upravljanja rizikom i obaveštavanja (komunikacijom) o riziku. Procena
rizika je naučno zasnovan proces koji obuhvata identifikaciju i karakterizaciju
opasnosti, procenu izloženosti, kao i karakterizaciju rizika,
a može se ocenjivati kvalitativno (opisno) ili kvantitativno (numerički).
Nakon procene rizika i izbora odgovarajućih preventivnih i kontrolnih
mera, potrebna je interaktivna razmena informacija. U kompleksnim
sistemima kao što je lanac hrane, dobra komunikacija između pojedinaca
koji su odgovorni za upravljanje rizikom, subjekta u poslovanju
hranom i potrošača je neophodna. Krajnji cilj obaveštavanja o riziku
je bolja informisanost, pristupačnost informacijama, a time i poboljšanje
procene i upravljanja rizicima. Zbog svega navedenog, obrazovanje
veterinara, koji se bave bezbednošću hrane, iz oblasti analize rizika
je od ključnog značaja u cilju dobijanja proizvoda bezbednih za
zdravlje ljudi.
PB  - Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila
C3  - XLV seminar za inovacije znanja veterinara, Beograd, 23. februar 2024
T1  - Procena rizika i komunikacija rizikom u lancu hrane
SP  - 127
EP  - 132
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3723
ER  - 

@conference{
author = "Đorđević, Jasna and Ledina, Tijana and Grković, Nevena and Vićić, Ivan",
year = "2024",
abstract = "Analiza rizika predstavlja proces kojim se sistematski procenjuju
potencijalni negativni efekti po zdravlje ljudi u lancu hrane i njima
upravlja. Analiza rizika se sastoji od tri komponente, procene rizika,
upravljanja rizikom i obaveštavanja (komunikacijom) o riziku. Procena
rizika je naučno zasnovan proces koji obuhvata identifikaciju i karakterizaciju
opasnosti, procenu izloženosti, kao i karakterizaciju rizika,
a može se ocenjivati kvalitativno (opisno) ili kvantitativno (numerički).
Nakon procene rizika i izbora odgovarajućih preventivnih i kontrolnih
mera, potrebna je interaktivna razmena informacija. U kompleksnim
sistemima kao što je lanac hrane, dobra komunikacija između pojedinaca
koji su odgovorni za upravljanje rizikom, subjekta u poslovanju
hranom i potrošača je neophodna. Krajnji cilj obaveštavanja o riziku
je bolja informisanost, pristupačnost informacijama, a time i poboljšanje
procene i upravljanja rizicima. Zbog svega navedenog, obrazovanje
veterinara, koji se bave bezbednošću hrane, iz oblasti analize rizika
je od ključnog značaja u cilju dobijanja proizvoda bezbednih za
zdravlje ljudi.",
publisher = "Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila",
journal = "XLV seminar za inovacije znanja veterinara, Beograd, 23. februar 2024",
title = "Procena rizika i komunikacija rizikom u lancu hrane",
pages = "127-132",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3723"
}

Đorđević, J., Ledina, T., Grković, N.,& Vićić, I.. (2024). Procena rizika i komunikacija rizikom u lancu hrane. in XLV seminar za inovacije znanja veterinara, Beograd, 23. februar 2024
Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila., 127-132.
https://hdl.handle.net/21.15107/rcub_veterinar_3723

Đorđević J, Ledina T, Grković N, Vićić I. Procena rizika i komunikacija rizikom u lancu hrane. in XLV seminar za inovacije znanja veterinara, Beograd, 23. februar 2024. 2024;:127-132.
https://hdl.handle.net/21.15107/rcub_veterinar_3723 .

Đorđević, Jasna, Ledina, Tijana, Grković, Nevena, Vićić, Ivan, "Procena rizika i komunikacija rizikom u lancu hrane" in XLV seminar za inovacije znanja veterinara, Beograd, 23. februar 2024 (2024):127-132,
https://hdl.handle.net/21.15107/rcub_veterinar_3723 .

TY  - CONF
AU  - Suvajdžić, Branko
AU  - Dedić, Miroslav
AU  - Ilić, Tamara
AU  - Čobanović, Nikola
AU  - Grković, Nevena
AU  - Vićić, Ivan
AU  - Vasilev, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3231
AB  - Alaria alata je trematoda iz porodice Diplostomidae koja parazitira u tankom
crevu domaćih i divljih mesojeda. U životnom ciklusu Alaria alata postoje najmanje tri
domaćina: pravi domaćin (mesojedi), prvi i drugi prelazni domaćin (puževi i žabe),
kao i parateni domaćini (gmizavci, divlje ptice, glodari, divlje svinje, domaće svinje i
ljudi). Stadijum mezocerkarije ovog parazita može da inficira skoro sve kopnene i
poluvodene vrste kičmenjaka, a posebno svaštojede, kao što su divlje svinje.
Specifinosti staništa i načina ishrane divljih svinja, doprinose da meso divljih svinja
predstavlja glavni izvor alarioze za ljude, pri čemu divlje svinje imaju mnogo veću
ulogu u širenju Alaria alata od domaćih svinja. Međutim, sve veća popularnost
slobodnog uzgoja životinja povećava mogućnost infekcije domaćih svinja koje se drže
na otvorenom. Konzumiranjem sirovog ili nedovoljno kuvanog mesa prelaznih ili
paratenih domaćina ovog parazita, koje sadrže larvene oblike Alaria alata, ljudi
postaju parateni domaćini i mogu ispoljiti simptome alarioze. Do sada je alarioza ljudi
dijagnostikovana u Sjedinjenim Američkim Državama i Kanadi, pri čemu je uzročnik
bio Alaria americana. Ipak, neosporno je da Alaria alata takođe ima patogeni i
zoonozni potencijal. Simptomi ove bolesti obično nisu specifični, pa je veoma teško da se postavi dijagnoza. S obzirom da pregled mesa na prisustvo Alaria alata nije
obavezan, ova trematoda se uglavnom otkriva tokom pregleda mesa divljih i domaćih
svinja na prisustvo Trichinella spiralis, pri čemu se u slučaju nalaza u mesu otkriva
stadijum mezocerkarije (Distomum musculorum suis). Do sada su mezocerkarije u
mesu utvrđene metodom veštačke digestije i kompresije, a razvijena je i metoda
migracije mezocerkarija. Imajući u vidu stepen patogenosti, zoonozni potencijal i
rasprostranjenost trematode Alaria alata, postoji potreba da se ovom parazitu posveti
dodatna pažnja zbog očuvanja javnog zdravlja. Stoga je cilj ovog rada da se istakne
značaj Alaria alata kao parazita koji je sve češće prisutan u mesu divljih svinja.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
T1  - Alaria alata u mesu divljih svinja kao rizik po javno zdravlje
SP  - 321
EP  - 329
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3231
ER  - 

@conference{
author = "Suvajdžić, Branko and Dedić, Miroslav and Ilić, Tamara and Čobanović, Nikola and Grković, Nevena and Vićić, Ivan and Vasilev, Dragan",
year = "2023",
abstract = "Alaria alata je trematoda iz porodice Diplostomidae koja parazitira u tankom
crevu domaćih i divljih mesojeda. U životnom ciklusu Alaria alata postoje najmanje tri
domaćina: pravi domaćin (mesojedi), prvi i drugi prelazni domaćin (puževi i žabe),
kao i parateni domaćini (gmizavci, divlje ptice, glodari, divlje svinje, domaće svinje i
ljudi). Stadijum mezocerkarije ovog parazita može da inficira skoro sve kopnene i
poluvodene vrste kičmenjaka, a posebno svaštojede, kao što su divlje svinje.
Specifinosti staništa i načina ishrane divljih svinja, doprinose da meso divljih svinja
predstavlja glavni izvor alarioze za ljude, pri čemu divlje svinje imaju mnogo veću
ulogu u širenju Alaria alata od domaćih svinja. Međutim, sve veća popularnost
slobodnog uzgoja životinja povećava mogućnost infekcije domaćih svinja koje se drže
na otvorenom. Konzumiranjem sirovog ili nedovoljno kuvanog mesa prelaznih ili
paratenih domaćina ovog parazita, koje sadrže larvene oblike Alaria alata, ljudi
postaju parateni domaćini i mogu ispoljiti simptome alarioze. Do sada je alarioza ljudi
dijagnostikovana u Sjedinjenim Američkim Državama i Kanadi, pri čemu je uzročnik
bio Alaria americana. Ipak, neosporno je da Alaria alata takođe ima patogeni i
zoonozni potencijal. Simptomi ove bolesti obično nisu specifični, pa je veoma teško da se postavi dijagnoza. S obzirom da pregled mesa na prisustvo Alaria alata nije
obavezan, ova trematoda se uglavnom otkriva tokom pregleda mesa divljih i domaćih
svinja na prisustvo Trichinella spiralis, pri čemu se u slučaju nalaza u mesu otkriva
stadijum mezocerkarije (Distomum musculorum suis). Do sada su mezocerkarije u
mesu utvrđene metodom veštačke digestije i kompresije, a razvijena je i metoda
migracije mezocerkarija. Imajući u vidu stepen patogenosti, zoonozni potencijal i
rasprostranjenost trematode Alaria alata, postoji potreba da se ovom parazitu posveti
dodatna pažnja zbog očuvanja javnog zdravlja. Stoga je cilj ovog rada da se istakne
značaj Alaria alata kao parazita koji je sve češće prisutan u mesu divljih svinja.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023",
title = "Alaria alata u mesu divljih svinja kao rizik po javno zdravlje",
pages = "321-329",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3231"
}

Suvajdžić, B., Dedić, M., Ilić, T., Čobanović, N., Grković, N., Vićić, I.,& Vasilev, D.. (2023). Alaria alata u mesu divljih svinja kao rizik po javno zdravlje. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
Beograd : Srpsko veterinarsko društvo., 321-329.
https://hdl.handle.net/21.15107/rcub_veterinar_3231

Suvajdžić B, Dedić M, Ilić T, Čobanović N, Grković N, Vićić I, Vasilev D. Alaria alata u mesu divljih svinja kao rizik po javno zdravlje. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023. 2023;:321-329.
https://hdl.handle.net/21.15107/rcub_veterinar_3231 .

Suvajdžić, Branko, Dedić, Miroslav, Ilić, Tamara, Čobanović, Nikola, Grković, Nevena, Vićić, Ivan, Vasilev, Dragan, "Alaria alata u mesu divljih svinja kao rizik po javno zdravlje" in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023 (2023):321-329,
https://hdl.handle.net/21.15107/rcub_veterinar_3231 .

TY  - JOUR
AU  - Grković, Nevena
AU  - Zuber Bogdanović, Ivana
AU  - Đurić, Spomenka
AU  - Karabasil, Nedjeljko
AU  - Suvajdžić, Branko
AU  - Čobanović, Nikola
AU  - Đorđević, Vesna
AU  - Vasilev, Dragan
AU  - Dimitrijević, Mirjana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2800
AB  - The aim of this study was to investigated the seasonal variation in the nutrient
composition of Mytilus galloprovincialis, cultivated in Boka Kotorska Bay,
Montenegro, during all seasons in one year. Biometric parameters, meat yield,
condition index, proximate composition, minerals, and the lipid and fatty acid
compositions of mussels were analyzed. The most significant factors
determining these parameters were temperature, food amount and
gametogenesis The biometric parameters showed no significant differences
during the sampling period. In the spring, meat yields and mussel condition
index increased at substantial levels. Low values od meat yield and condition
index during cold months have resulted from food shortage and reproductive
cycle, when mussels use carbohydrates and protein reserves. The highest
amount of protein was detected in mussels harvested in August (10.76%),
while the highest amount of lipids was recorded in the winter months (2.11%).
Docosahexaenoic acid and eicosapentaenoic acid were the most abundant
PUFA. The concentration of metals found in mussels from the study area is
within the range of mean values reported in the literature. Our results indicate
that the best period for mussels harvesting was during the spring and summer
(April and August), opposite the winter months when the mussels were not
favorable for harvesting.
PB  - Ankara University, Faculty of Veterinary Medicine
T2  - Ankara Üniversitesi Veteriner Fakültesi Dergisi
T1  - Seasonal variation in the nutrient composition of mussels (Mytilus galloprovincialis)  from farms in Boka Kotorska Bay, Southern Adriatic Sea
VL  - 70
IS  - 3
SP  - 319
EP  - 326
DO  - 10.33988/auvfd.920577
DO  - 10.33988/auvfd.920577
ER  - 

@article{
author = "Grković, Nevena and Zuber Bogdanović, Ivana and Đurić, Spomenka and Karabasil, Nedjeljko and Suvajdžić, Branko and Čobanović, Nikola and Đorđević, Vesna and Vasilev, Dragan and Dimitrijević, Mirjana",
year = "2023",
abstract = "The aim of this study was to investigated the seasonal variation in the nutrient
composition of Mytilus galloprovincialis, cultivated in Boka Kotorska Bay,
Montenegro, during all seasons in one year. Biometric parameters, meat yield,
condition index, proximate composition, minerals, and the lipid and fatty acid
compositions of mussels were analyzed. The most significant factors
determining these parameters were temperature, food amount and
gametogenesis The biometric parameters showed no significant differences
during the sampling period. In the spring, meat yields and mussel condition
index increased at substantial levels. Low values od meat yield and condition
index during cold months have resulted from food shortage and reproductive
cycle, when mussels use carbohydrates and protein reserves. The highest
amount of protein was detected in mussels harvested in August (10.76%),
while the highest amount of lipids was recorded in the winter months (2.11%).
Docosahexaenoic acid and eicosapentaenoic acid were the most abundant
PUFA. The concentration of metals found in mussels from the study area is
within the range of mean values reported in the literature. Our results indicate
that the best period for mussels harvesting was during the spring and summer
(April and August), opposite the winter months when the mussels were not
favorable for harvesting.",
publisher = "Ankara University, Faculty of Veterinary Medicine",
journal = "Ankara Üniversitesi Veteriner Fakültesi Dergisi",
title = "Seasonal variation in the nutrient composition of mussels (Mytilus galloprovincialis)  from farms in Boka Kotorska Bay, Southern Adriatic Sea",
volume = "70",
number = "3",
pages = "319-326",
doi = "10.33988/auvfd.920577, 10.33988/auvfd.920577"
}

Grković, N., Zuber Bogdanović, I., Đurić, S., Karabasil, N., Suvajdžić, B., Čobanović, N., Đorđević, V., Vasilev, D.,& Dimitrijević, M.. (2023). Seasonal variation in the nutrient composition of mussels (Mytilus galloprovincialis)  from farms in Boka Kotorska Bay, Southern Adriatic Sea. in Ankara Üniversitesi Veteriner Fakültesi Dergisi
Ankara University, Faculty of Veterinary Medicine., 70(3), 319-326.
https://doi.org/10.33988/auvfd.920577

Grković N, Zuber Bogdanović I, Đurić S, Karabasil N, Suvajdžić B, Čobanović N, Đorđević V, Vasilev D, Dimitrijević M. Seasonal variation in the nutrient composition of mussels (Mytilus galloprovincialis)  from farms in Boka Kotorska Bay, Southern Adriatic Sea. in Ankara Üniversitesi Veteriner Fakültesi Dergisi. 2023;70(3):319-326.
doi:10.33988/auvfd.920577 .

Grković, Nevena, Zuber Bogdanović, Ivana, Đurić, Spomenka, Karabasil, Nedjeljko, Suvajdžić, Branko, Čobanović, Nikola, Đorđević, Vesna, Vasilev, Dragan, Dimitrijević, Mirjana, "Seasonal variation in the nutrient composition of mussels (Mytilus galloprovincialis)  from farms in Boka Kotorska Bay, Southern Adriatic Sea" in Ankara Üniversitesi Veteriner Fakültesi Dergisi, 70, no. 3 (2023):319-326,
https://doi.org/10.33988/auvfd.920577 . .

TY  - JOUR
AU  - Đokić, Nemanja
AU  - Karabasil, Nedjeljko
AU  - Suvajdžić, Branko
AU  - Grković, Nevena
AU  - Dimitrijević, Mirjana
AU  - Čobanović, Nikola
AU  - Kovačević, Sara
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3155
AB  - Cilj istraživanja ovog rada bio je da se ispita kvalitet konzumnih jaja u odnosu
na boju (bela, braon) ljuske.
Bela jaja su imala najveći indeks oblika, dok su braon jaja imala najveću debljinu ljuske. Braon jaja su imala najveći indeks belanca i Hugov indeks, dok su
kod belih jaja zapažene najveće vrednosti za širinu i dužinu belanca. Pored toga,
kod belih jaja je utvrđena najveća masa i procenat žumanca. Bela jaja su imala
veću senzornu ocenu za boju žumanca, kao i veću L* i b* vrednost instrumentalno određene boje žumanca u poređenju sa braon jajima.
Na osnovu rezultata ovog istraživanja može se zaključiti da su konzumna jaja
sa braon bojom ljuske boljeg kvaliteta u odnosu na ona sa belom bojom ljuske
AB  - The aim of this study was to examine the quality of table eggs in relation to
the shell colour (white, brown).
White eggs had the highest shape index, while brown eggs had the highest
shell thickness. Brown eggs had the highest albumen index and Haugh index,
while white eggs had the highest albumen width and length. In addition, white
eggs had the highest weight and percentage of yolk. White eggs had a higher
sensory score for yolk colour, as well as a higher L* and b* value of instrumentally determined yolk colour compared to brown eggs.
Based on the results of this study, it can be concluded that table eggs with
brown shell are of better quality than those with white shell
PB  - Beograd : Centar za informisanje, izdavaštvo, inovacije i propagandu
T2  - Živinarstvo
T1  - Bela i braon jaja - ima li razlike u kvalitetu?
VL  - 56
IS  - 9/10
SP  - 26
EP  - 38
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3155
ER  - 

@article{
author = "Đokić, Nemanja and Karabasil, Nedjeljko and Suvajdžić, Branko and Grković, Nevena and Dimitrijević, Mirjana and Čobanović, Nikola and Kovačević, Sara",
year = "2023",
abstract = "Cilj istraživanja ovog rada bio je da se ispita kvalitet konzumnih jaja u odnosu
na boju (bela, braon) ljuske.
Bela jaja su imala najveći indeks oblika, dok su braon jaja imala najveću debljinu ljuske. Braon jaja su imala najveći indeks belanca i Hugov indeks, dok su
kod belih jaja zapažene najveće vrednosti za širinu i dužinu belanca. Pored toga,
kod belih jaja je utvrđena najveća masa i procenat žumanca. Bela jaja su imala
veću senzornu ocenu za boju žumanca, kao i veću L* i b* vrednost instrumentalno određene boje žumanca u poređenju sa braon jajima.
Na osnovu rezultata ovog istraživanja može se zaključiti da su konzumna jaja
sa braon bojom ljuske boljeg kvaliteta u odnosu na ona sa belom bojom ljuske, The aim of this study was to examine the quality of table eggs in relation to
the shell colour (white, brown).
White eggs had the highest shape index, while brown eggs had the highest
shell thickness. Brown eggs had the highest albumen index and Haugh index,
while white eggs had the highest albumen width and length. In addition, white
eggs had the highest weight and percentage of yolk. White eggs had a higher
sensory score for yolk colour, as well as a higher L* and b* value of instrumentally determined yolk colour compared to brown eggs.
Based on the results of this study, it can be concluded that table eggs with
brown shell are of better quality than those with white shell",
publisher = "Beograd : Centar za informisanje, izdavaštvo, inovacije i propagandu",
journal = "Živinarstvo",
title = "Bela i braon jaja - ima li razlike u kvalitetu?",
volume = "56",
number = "9/10",
pages = "26-38",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3155"
}

Đokić, N., Karabasil, N., Suvajdžić, B., Grković, N., Dimitrijević, M., Čobanović, N.,& Kovačević, S.. (2023). Bela i braon jaja - ima li razlike u kvalitetu?. in Živinarstvo
Beograd : Centar za informisanje, izdavaštvo, inovacije i propagandu., 56(9/10), 26-38.
https://hdl.handle.net/21.15107/rcub_veterinar_3155

Đokić N, Karabasil N, Suvajdžić B, Grković N, Dimitrijević M, Čobanović N, Kovačević S. Bela i braon jaja - ima li razlike u kvalitetu?. in Živinarstvo. 2023;56(9/10):26-38.
https://hdl.handle.net/21.15107/rcub_veterinar_3155 .

Đokić, Nemanja, Karabasil, Nedjeljko, Suvajdžić, Branko, Grković, Nevena, Dimitrijević, Mirjana, Čobanović, Nikola, Kovačević, Sara, "Bela i braon jaja - ima li razlike u kvalitetu?" in Živinarstvo, 56, no. 9/10 (2023):26-38,
https://hdl.handle.net/21.15107/rcub_veterinar_3155 .

TY  - CONF
AU  - Čobanović, Nikola
AU  - Božić, Vesna
AU  - Kovačević, Sara
AU  - Vićić, Ivan
AU  - Suvajdžić, Branko
AU  - Grković, Nevena
AU  - Dimitrijević, Mirjana
AU  - Vasilev, Dragan
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3158
AB  - It has been demonstrated that long transportation could increase susceptibility to infection and
triggering the onset of health problems in horses, such as transport pneumonia and gastrointestinal
diseases [1–4]. However, there is no study reporting welfare and meat quality outcomes after shortdistance
transportation of slaughtered horses with different health status. Therefore, the aim of this
study was to determine the effects of short transportation on blood metabolites and meat quality of
slaughtered horses with and without lung lesions
C3  - 69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023
T1  - Influence of short-distance transportation on welfare and meat quality of horses with different health status
SP  - 412
EP  - 413
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3158
ER  - 

@conference{
author = "Čobanović, Nikola and Božić, Vesna and Kovačević, Sara and Vićić, Ivan and Suvajdžić, Branko and Grković, Nevena and Dimitrijević, Mirjana and Vasilev, Dragan and Karabasil, Nedjeljko",
year = "2023",
abstract = "It has been demonstrated that long transportation could increase susceptibility to infection and
triggering the onset of health problems in horses, such as transport pneumonia and gastrointestinal
diseases [1–4]. However, there is no study reporting welfare and meat quality outcomes after shortdistance
transportation of slaughtered horses with different health status. Therefore, the aim of this
study was to determine the effects of short transportation on blood metabolites and meat quality of
slaughtered horses with and without lung lesions",
journal = "69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023",
title = "Influence of short-distance transportation on welfare and meat quality of horses with different health status",
pages = "412-413",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3158"
}

Čobanović, N., Božić, V., Kovačević, S., Vićić, I., Suvajdžić, B., Grković, N., Dimitrijević, M., Vasilev, D.,& Karabasil, N.. (2023). Influence of short-distance transportation on welfare and meat quality of horses with different health status. in 69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023, 412-413.
https://hdl.handle.net/21.15107/rcub_veterinar_3158

Čobanović N, Božić V, Kovačević S, Vićić I, Suvajdžić B, Grković N, Dimitrijević M, Vasilev D, Karabasil N. Influence of short-distance transportation on welfare and meat quality of horses with different health status. in 69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023. 2023;:412-413.
https://hdl.handle.net/21.15107/rcub_veterinar_3158 .

Čobanović, Nikola, Božić, Vesna, Kovačević, Sara, Vićić, Ivan, Suvajdžić, Branko, Grković, Nevena, Dimitrijević, Mirjana, Vasilev, Dragan, Karabasil, Nedjeljko, "Influence of short-distance transportation on welfare and meat quality of horses with different health status" in 69th International Congress of Meat Science and Technology - from Tradition to Green Innovation, Padova, Italy, August 20 - 25, 2023 (2023):412-413,
https://hdl.handle.net/21.15107/rcub_veterinar_3158 .

TY  - JOUR
AU  - Grković, Nevena
AU  - Čobanović, Nikola
AU  - Suvajdžić, Branko
AU  - Jovanović, Dragoljub
AU  - Dimitrijević, Mirjana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3324
AB  - Meat and meat products are main sources of human nutrients, including protein, minerals,
vitamins, and fats. One of the main potential risks of meat consumption, to public health, is
the accumulation of heavy metals. Their concentrations in the environment are increasing
with the rapid development of human civilization as well as the exploitation of geological
resources. Because they are so prevalent in the environment, heavy metals can infiltrate
the food chain. Food contamination consequently has the potential to negatively impact
consumer health. Heavy metals, including lead (Pb), cadmium (Cd), and mercury (Hg),
that are frequently present in food have toxicological reference values, and their primary
dietary sources are known. Their levels in all kinds of food, including meat, are assessed
by comparing them with the maximum permissible limits set by the European Union.
European Commission Regulation EC 2023/915 sets maximum levels (MLs) of heavy
metals allowed in traded meats from domesticated bovine animals, sheep, pigs, and poultry, but also from less frequently eaten meats from wild animals, including cephalopods
and bivalve mollusks.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Levels and accumulation of selected heavy metals in the One Health approach
VL  - 64
IS  - 2
SP  - 155
EP  - 159
DO  - 10.18485/meattech.2023.64.2.28
ER  - 

@article{
author = "Grković, Nevena and Čobanović, Nikola and Suvajdžić, Branko and Jovanović, Dragoljub and Dimitrijević, Mirjana",
year = "2023",
abstract = "Meat and meat products are main sources of human nutrients, including protein, minerals,
vitamins, and fats. One of the main potential risks of meat consumption, to public health, is
the accumulation of heavy metals. Their concentrations in the environment are increasing
with the rapid development of human civilization as well as the exploitation of geological
resources. Because they are so prevalent in the environment, heavy metals can infiltrate
the food chain. Food contamination consequently has the potential to negatively impact
consumer health. Heavy metals, including lead (Pb), cadmium (Cd), and mercury (Hg),
that are frequently present in food have toxicological reference values, and their primary
dietary sources are known. Their levels in all kinds of food, including meat, are assessed
by comparing them with the maximum permissible limits set by the European Union.
European Commission Regulation EC 2023/915 sets maximum levels (MLs) of heavy
metals allowed in traded meats from domesticated bovine animals, sheep, pigs, and poultry, but also from less frequently eaten meats from wild animals, including cephalopods
and bivalve mollusks.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Levels and accumulation of selected heavy metals in the One Health approach",
volume = "64",
number = "2",
pages = "155-159",
doi = "10.18485/meattech.2023.64.2.28"
}

Grković, N., Čobanović, N., Suvajdžić, B., Jovanović, D.,& Dimitrijević, M.. (2023). Levels and accumulation of selected heavy metals in the One Health approach. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 155-159.
https://doi.org/10.18485/meattech.2023.64.2.28

Grković N, Čobanović N, Suvajdžić B, Jovanović D, Dimitrijević M. Levels and accumulation of selected heavy metals in the One Health approach. in Meat Technology. 2023;64(2):155-159.
doi:10.18485/meattech.2023.64.2.28 .

Grković, Nevena, Čobanović, Nikola, Suvajdžić, Branko, Jovanović, Dragoljub, Dimitrijević, Mirjana, "Levels and accumulation of selected heavy metals in the One Health approach" in Meat Technology, 64, no. 2 (2023):155-159,
https://doi.org/10.18485/meattech.2023.64.2.28 . .

TY  - JOUR
AU  - Dimitrijević, Mirjana
AU  - Grković, Nevena
AU  - Milošević, Ivana
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3351
AB  - Shellfish  production  in  the  EU  has  declined  in  recent  decades,  which  is  not  the  case  with  global aquaculture production of shellfish. The trend towards a healthy lifestyle and diet is becoming  increasingly  topical  and  often  involves  the  consumption  of  uncooked  shellfish.  Unfortunately, sh ellfish can often be contaminated with various pathogens, especially virus-es, which can endanger human health. Among the outbreaks of shellfish-borne viruses, the most notable are those caused by Norovirus (NoV) and hepatitis A virus (HAV). However, other  viruses  belonging  to  the  Herpeviridae,  Picornaviridae,  Adenoviridae,  Astroviridae,  and Reoviridae can mainly cause intestinal disease in humans after consumption of contami-nated  shellfish.  The  listed  viruses  have  been  detected  in  shellfish  worldwide  and  they  are  mostly  the  consequence  of  sewage-contaminated  water.  Numerous  preventive  and  control  measures are recommended to solve this problem.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Viruses in shellfish — food safety risks
VL  - 64
IS  - 2
SP  - 136
EP  - 139
DO  - 10.18485/meattech.2023.64.2.24136
ER  - 

@article{
author = "Dimitrijević, Mirjana and Grković, Nevena and Milošević, Ivana and Karabasil, Nedjeljko",
year = "2023",
abstract = "Shellfish  production  in  the  EU  has  declined  in  recent  decades,  which  is  not  the  case  with  global aquaculture production of shellfish. The trend towards a healthy lifestyle and diet is becoming  increasingly  topical  and  often  involves  the  consumption  of  uncooked  shellfish.  Unfortunately, sh ellfish can often be contaminated with various pathogens, especially virus-es, which can endanger human health. Among the outbreaks of shellfish-borne viruses, the most notable are those caused by Norovirus (NoV) and hepatitis A virus (HAV). However, other  viruses  belonging  to  the  Herpeviridae,  Picornaviridae,  Adenoviridae,  Astroviridae,  and Reoviridae can mainly cause intestinal disease in humans after consumption of contami-nated  shellfish.  The  listed  viruses  have  been  detected  in  shellfish  worldwide  and  they  are  mostly  the  consequence  of  sewage-contaminated  water.  Numerous  preventive  and  control  measures are recommended to solve this problem.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Viruses in shellfish — food safety risks",
volume = "64",
number = "2",
pages = "136-139",
doi = "10.18485/meattech.2023.64.2.24136"
}

Dimitrijević, M., Grković, N., Milošević, I.,& Karabasil, N.. (2023). Viruses in shellfish — food safety risks. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 136-139.
https://doi.org/10.18485/meattech.2023.64.2.24136

Dimitrijević M, Grković N, Milošević I, Karabasil N. Viruses in shellfish — food safety risks. in Meat Technology. 2023;64(2):136-139.
doi:10.18485/meattech.2023.64.2.24136 .

Dimitrijević, Mirjana, Grković, Nevena, Milošević, Ivana, Karabasil, Nedjeljko, "Viruses in shellfish — food safety risks" in Meat Technology, 64, no. 2 (2023):136-139,
https://doi.org/10.18485/meattech.2023.64.2.24136 . .

TY  - CONF
AU  - Čobanović, Nikola
AU  - Vićić, Ivan
AU  - Grković, Nevena
AU  - Suvajdžić, Branko
AU  - Kovačević, Sara
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3119
AB  - Iskorišćavanje lokalnih magaraca za proizvodnju mleka i mesa je veoma značajno za promovisanje i zaštitu agrobiodiverziteta i očuvanje autohtonih rasa,
što može da doprinese i valorizaciji lokalnih proizvodnih sistema, zbog visoke
adaptivne sposobnosti magaraca i njihove otpornosti na bolesti. Najčešći kvantitativni i kvalitativni pokazatelji koji se uzimaju u obzir prilikom ocene kvaliteta trupova magaraca su telesna masa, masa trupa, randman, konformacija
trupa, prekrivenost trupa masnim tkivom i linearne mere trupa. U cilju ocenjivanja tehnološkog kvaliteta mesa magaraca ispituju se pH vrednost i
temperatura, boja mesa i masnog tkiva, sposobnost vezivanja vode i tekstura
mesa. Kako u Evropskoj uniji ne postoji zvanični sistem klasifikacije trupova
kopitara na osnovu konformacije, kao i da ONIBEV (Office National Interproffessionnel du Betail et des Viandes) sistem iz 1979. godine ima brojne nedostatke i da se u praksi ne primenjuje, postoji potreba za uspostavljanjem novog
sistema za određivanje konformacije trupova kopitara kao najznačajnijeg pokazatelja količine mesa u trupu. S obzirom na to da u dostupnoj naučnoj literaturi
ne postoje podaci o graničnim vrednostima za pokazatelje kvaliteta mesa
kopitara (izuzev pH vrednosti i teksture), neophodna su dalja istraživanja čime
bi se utvrdile karakteristike mesa magaraca kako dobrog tako i slabijeg
kvaliteta.
PB  - Beograd : Fakultet veterinarske medicine
C3  - Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023
T1  - Značaj očuvanja autohtonih magaraca: ispitivanje kvaliteta trupa i mesa
SP  - 282
EP  - 300
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3119
ER  - 

@conference{
author = "Čobanović, Nikola and Vićić, Ivan and Grković, Nevena and Suvajdžić, Branko and Kovačević, Sara and Karabasil, Nedjeljko",
year = "2023",
abstract = "Iskorišćavanje lokalnih magaraca za proizvodnju mleka i mesa je veoma značajno za promovisanje i zaštitu agrobiodiverziteta i očuvanje autohtonih rasa,
što može da doprinese i valorizaciji lokalnih proizvodnih sistema, zbog visoke
adaptivne sposobnosti magaraca i njihove otpornosti na bolesti. Najčešći kvantitativni i kvalitativni pokazatelji koji se uzimaju u obzir prilikom ocene kvaliteta trupova magaraca su telesna masa, masa trupa, randman, konformacija
trupa, prekrivenost trupa masnim tkivom i linearne mere trupa. U cilju ocenjivanja tehnološkog kvaliteta mesa magaraca ispituju se pH vrednost i
temperatura, boja mesa i masnog tkiva, sposobnost vezivanja vode i tekstura
mesa. Kako u Evropskoj uniji ne postoji zvanični sistem klasifikacije trupova
kopitara na osnovu konformacije, kao i da ONIBEV (Office National Interproffessionnel du Betail et des Viandes) sistem iz 1979. godine ima brojne nedostatke i da se u praksi ne primenjuje, postoji potreba za uspostavljanjem novog
sistema za određivanje konformacije trupova kopitara kao najznačajnijeg pokazatelja količine mesa u trupu. S obzirom na to da u dostupnoj naučnoj literaturi
ne postoje podaci o graničnim vrednostima za pokazatelje kvaliteta mesa
kopitara (izuzev pH vrednosti i teksture), neophodna su dalja istraživanja čime
bi se utvrdile karakteristike mesa magaraca kako dobrog tako i slabijeg
kvaliteta.",
publisher = "Beograd : Fakultet veterinarske medicine",
journal = "Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023",
title = "Značaj očuvanja autohtonih magaraca: ispitivanje kvaliteta trupa i mesa",
pages = "282-300",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3119"
}

Čobanović, N., Vićić, I., Grković, N., Suvajdžić, B., Kovačević, S.,& Karabasil, N.. (2023). Značaj očuvanja autohtonih magaraca: ispitivanje kvaliteta trupa i mesa. in Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023
Beograd : Fakultet veterinarske medicine., 282-300.
https://hdl.handle.net/21.15107/rcub_veterinar_3119

Čobanović N, Vićić I, Grković N, Suvajdžić B, Kovačević S, Karabasil N. Značaj očuvanja autohtonih magaraca: ispitivanje kvaliteta trupa i mesa. in Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023. 2023;:282-300.
https://hdl.handle.net/21.15107/rcub_veterinar_3119 .

Čobanović, Nikola, Vićić, Ivan, Grković, Nevena, Suvajdžić, Branko, Kovačević, Sara, Karabasil, Nedjeljko, "Značaj očuvanja autohtonih magaraca: ispitivanje kvaliteta trupa i mesa" in Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023 (2023):282-300,
https://hdl.handle.net/21.15107/rcub_veterinar_3119 .

TY  - JOUR
AU  - Čobanović, Nikola
AU  - Grković, Nevena
AU  - Suvajdžić, Branko
AU  - Vićić, Ivan
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3321
AB  - Horsemeat can be considered a good alternative for conventional meats due to its potential
dietetic and health benefits linked with its specific nutritional composition. The aim of this
review was to provide information on the carcass and meat quality of horses, as well as meth‑
ods for their examination based on currently available scientific literature in order to expand
knowledge in this field and determine the direction of future research. The most important
horse carcass quality indicators are the carcass conformation and carcass fat cover, while the
most important horsemeat quality traits are pH, colour, water‑holding capacity and texture.
However, more research is needed to establish a classification system for horse carcasses as
well as threshold values for colour and water‑holding capacity traits that might be used for
horsemeat classification into quality classes.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Horse carcass and meat quality — current knowledge and research gaps
VL  - 64
IS  - 2
SP  - 160
EP  - 165
DO  - 10.18485/meattech.2023.64.2.29
ER  - 

@article{
author = "Čobanović, Nikola and Grković, Nevena and Suvajdžić, Branko and Vićić, Ivan and Karabasil, Nedjeljko",
year = "2023",
abstract = "Horsemeat can be considered a good alternative for conventional meats due to its potential
dietetic and health benefits linked with its specific nutritional composition. The aim of this
review was to provide information on the carcass and meat quality of horses, as well as meth‑
ods for their examination based on currently available scientific literature in order to expand
knowledge in this field and determine the direction of future research. The most important
horse carcass quality indicators are the carcass conformation and carcass fat cover, while the
most important horsemeat quality traits are pH, colour, water‑holding capacity and texture.
However, more research is needed to establish a classification system for horse carcasses as
well as threshold values for colour and water‑holding capacity traits that might be used for
horsemeat classification into quality classes.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Horse carcass and meat quality — current knowledge and research gaps",
volume = "64",
number = "2",
pages = "160-165",
doi = "10.18485/meattech.2023.64.2.29"
}

Čobanović, N., Grković, N., Suvajdžić, B., Vićić, I.,& Karabasil, N.. (2023). Horse carcass and meat quality — current knowledge and research gaps. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 160-165.
https://doi.org/10.18485/meattech.2023.64.2.29

Čobanović N, Grković N, Suvajdžić B, Vićić I, Karabasil N. Horse carcass and meat quality — current knowledge and research gaps. in Meat Technology. 2023;64(2):160-165.
doi:10.18485/meattech.2023.64.2.29 .

Čobanović, Nikola, Grković, Nevena, Suvajdžić, Branko, Vićić, Ivan, Karabasil, Nedjeljko, "Horse carcass and meat quality — current knowledge and research gaps" in Meat Technology, 64, no. 2 (2023):160-165,
https://doi.org/10.18485/meattech.2023.64.2.29 . .

TY  - JOUR
AU  - Čobanović, Nikola
AU  - Vićić, Ivan
AU  - Grković, Nevena
AU  - Suvajdžić, Branko
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3591
AB  - Poslednjih decenija uzgoj prepelica je u velikoj ekspanziji, zbog njihove male veličine,
otpornosti na bolesti, brzog rasta, rane polne zrelosti, visoke produktivnosti
i manjih zahteva i relativno niske cene proizvodnje. Jaja japanskih prepelica predstavljaju
visoko nutritivnu namirnicu sa velikim brojem pozitivnih efekata na zdravlje
potrošača. Uprkos tome, mogu da predstavljaju rizik po zdravlje potrošača ukoliko
se konzumiraju u sirovom ili neadekvatno termički obrađenom stanju. Zbog toga
su od velike važnosti stalni nadzor i efikasna kontrola, zajedno sa unapređenjem
tehnologije proizvodnje, u cilju dobijanja konkurentnih i kvalitetnih jaja i proizvoda
od jaja prepelica čiji kvalitet zadovoljava zahteve potrošača kako za domaće tržište
tako i za izvoz. Informacije o kvalitetu i bezbednosti jaja prepelica nisu bitne samo
sa aspekta zadovoljavanja zahteva potrošača, već i primarnim proizvođačima pružaju
dragocene podatke o kvalitetu i bezbednosti procesa proizvodnje, a samim tim
i o zdravstvenom stanju jata. Osim toga, potrebno je da se u budućnosti u okviru zakonske
regulative i pravilnika definišu pokazatelji kvaliteta, ne samo jaja kokošaka,
već i jaja druge vrste živine, uključujući i jaja japanske prepelice.
PB  - Beograd : Ciiip Živinarstvo
T2  - Živinarstvo
T1  - Bezbednost i kvalitet jaja japanskih prepelica (Coturnix coturnix japonica)
VL  - 57
IS  - 3/4/5
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3591
ER  - 

@article{
author = "Čobanović, Nikola and Vićić, Ivan and Grković, Nevena and Suvajdžić, Branko and Karabasil, Nedjeljko",
year = "2023",
abstract = "Poslednjih decenija uzgoj prepelica je u velikoj ekspanziji, zbog njihove male veličine,
otpornosti na bolesti, brzog rasta, rane polne zrelosti, visoke produktivnosti
i manjih zahteva i relativno niske cene proizvodnje. Jaja japanskih prepelica predstavljaju
visoko nutritivnu namirnicu sa velikim brojem pozitivnih efekata na zdravlje
potrošača. Uprkos tome, mogu da predstavljaju rizik po zdravlje potrošača ukoliko
se konzumiraju u sirovom ili neadekvatno termički obrađenom stanju. Zbog toga
su od velike važnosti stalni nadzor i efikasna kontrola, zajedno sa unapređenjem
tehnologije proizvodnje, u cilju dobijanja konkurentnih i kvalitetnih jaja i proizvoda
od jaja prepelica čiji kvalitet zadovoljava zahteve potrošača kako za domaće tržište
tako i za izvoz. Informacije o kvalitetu i bezbednosti jaja prepelica nisu bitne samo
sa aspekta zadovoljavanja zahteva potrošača, već i primarnim proizvođačima pružaju
dragocene podatke o kvalitetu i bezbednosti procesa proizvodnje, a samim tim
i o zdravstvenom stanju jata. Osim toga, potrebno je da se u budućnosti u okviru zakonske
regulative i pravilnika definišu pokazatelji kvaliteta, ne samo jaja kokošaka,
već i jaja druge vrste živine, uključujući i jaja japanske prepelice.",
publisher = "Beograd : Ciiip Živinarstvo",
journal = "Živinarstvo",
title = "Bezbednost i kvalitet jaja japanskih prepelica (Coturnix coturnix japonica)",
volume = "57",
number = "3/4/5",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3591"
}

Čobanović, N., Vićić, I., Grković, N., Suvajdžić, B.,& Karabasil, N.. (2023). Bezbednost i kvalitet jaja japanskih prepelica (Coturnix coturnix japonica). in Živinarstvo
Beograd : Ciiip Živinarstvo., 57(3/4/5).
https://hdl.handle.net/21.15107/rcub_veterinar_3591

Čobanović N, Vićić I, Grković N, Suvajdžić B, Karabasil N. Bezbednost i kvalitet jaja japanskih prepelica (Coturnix coturnix japonica). in Živinarstvo. 2023;57(3/4/5).
https://hdl.handle.net/21.15107/rcub_veterinar_3591 .

Čobanović, Nikola, Vićić, Ivan, Grković, Nevena, Suvajdžić, Branko, Karabasil, Nedjeljko, "Bezbednost i kvalitet jaja japanskih prepelica (Coturnix coturnix japonica)" in Živinarstvo, 57, no. 3/4/5 (2023),
https://hdl.handle.net/21.15107/rcub_veterinar_3591 .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Starčević, Marija
AU  - Laudanović, Milica
AU  - Grković, Nevena
AU  - Mikić, Marija
AU  - Baltić, Branislav
AU  - Janjić, Jelena
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3102
AB  - Proizvodnja hrane, posebno hrane animalnog porekla, je danas jedan od najtežih izazova u
poljoprivrednoj proizvodnji. Od pre 25 godina u naučnim krugovima se sve više govori i radi na
proizvodnji mesa u laboratoriji za koga se sve više koristi termin „kultivisano meso“. U svetu se
44 kompanije bave razvojem tehnologija proizvodnje kultivisanog mesa (goveđe, svinjsko,
živinsko, riba), pa se ovo meso već nalazi u restoranskoj ishrani (Singapur, Izrael). Još uvek nema
sigurnih podataka o njegovom uticaju na zdravlje ljudi. Nedostaju i propisi koji bi omogućili
njegovu masovnu upotrebu. Nema sumnje da će u slučaju pozitivnih rešenja o prometu
kultivisanog mesa ono doprineti zaštiti životne sredine, dobrobiti životinja, da je proizvodnja ovog
mesa ekonomski opravdana i da treba da bude bezbedno za ishranu ljudi. Dosadašnja ispitivanja
prihvatljivosti ovog mesa u ishrani ljudi pokazuju da dve trećine ispitivanih potrošača imaju
pozitivan odnos prema kultivisanom mesu. Ispitivanja u ovoj oblasti, iako skupa, su sveobuhvatna
i sa namerom da doprinesu sigurnosti hrane u svetu.
PB  - Požarevac : Sitograf RM
C3  - 20. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 8 - 9. jun 2023
T1  - Proizvodnja kultivisanog mesa
SP  - 22
EP  - 29
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3102
ER  - 

@conference{
author = "Baltić, Milan Ž. and Starčević, Marija and Laudanović, Milica and Grković, Nevena and Mikić, Marija and Baltić, Branislav and Janjić, Jelena",
year = "2023",
abstract = "Proizvodnja hrane, posebno hrane animalnog porekla, je danas jedan od najtežih izazova u
poljoprivrednoj proizvodnji. Od pre 25 godina u naučnim krugovima se sve više govori i radi na
proizvodnji mesa u laboratoriji za koga se sve više koristi termin „kultivisano meso“. U svetu se
44 kompanije bave razvojem tehnologija proizvodnje kultivisanog mesa (goveđe, svinjsko,
živinsko, riba), pa se ovo meso već nalazi u restoranskoj ishrani (Singapur, Izrael). Još uvek nema
sigurnih podataka o njegovom uticaju na zdravlje ljudi. Nedostaju i propisi koji bi omogućili
njegovu masovnu upotrebu. Nema sumnje da će u slučaju pozitivnih rešenja o prometu
kultivisanog mesa ono doprineti zaštiti životne sredine, dobrobiti životinja, da je proizvodnja ovog
mesa ekonomski opravdana i da treba da bude bezbedno za ishranu ljudi. Dosadašnja ispitivanja
prihvatljivosti ovog mesa u ishrani ljudi pokazuju da dve trećine ispitivanih potrošača imaju
pozitivan odnos prema kultivisanom mesu. Ispitivanja u ovoj oblasti, iako skupa, su sveobuhvatna
i sa namerom da doprinesu sigurnosti hrane u svetu.",
publisher = "Požarevac : Sitograf RM",
journal = "20. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 8 - 9. jun 2023",
title = "Proizvodnja kultivisanog mesa",
pages = "22-29",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3102"
}

Baltić, M. Ž., Starčević, M., Laudanović, M., Grković, N., Mikić, M., Baltić, B.,& Janjić, J.. (2023). Proizvodnja kultivisanog mesa. in 20. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 8 - 9. jun 2023
Požarevac : Sitograf RM., 22-29.
https://hdl.handle.net/21.15107/rcub_veterinar_3102

Baltić MŽ, Starčević M, Laudanović M, Grković N, Mikić M, Baltić B, Janjić J. Proizvodnja kultivisanog mesa. in 20. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 8 - 9. jun 2023. 2023;:22-29.
https://hdl.handle.net/21.15107/rcub_veterinar_3102 .

Baltić, Milan Ž., Starčević, Marija, Laudanović, Milica, Grković, Nevena, Mikić, Marija, Baltić, Branislav, Janjić, Jelena, "Proizvodnja kultivisanog mesa" in 20. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 8 - 9. jun 2023 (2023):22-29,
https://hdl.handle.net/21.15107/rcub_veterinar_3102 .

TY  - JOUR
AU  - Đokić, Nemanja
AU  - Suvajdžić, Branko
AU  - Vićić, Ivan
AU  - Grković, Nevena
AU  - Karabasil, Nedjeljko
AU  - Čobanović, Nikola
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2513
AB  - The present study evaluated the quality of table eggs in relation to shell colour. The study was conducted on 60 table eggs with shells coloured white, green, blue and brown (15 eggs per colour) obtained from laying hens from the same backyard farm. The following external quality traits of table eggs were measured: egg weight, percentage of dirty and cracked eggs, egg width and length, egg shape index, eggshell colour, eggshell weight and percentage, and eggshell thickness. The following internal quality indicators of table eggs were determined: albumen weight and percentage, albumen pH value, albumen width, length and height, Haugh index, albumen index, yolk weight and percentage, yolk pH value, yolk width and height, yolk index and yolk colour. Green eggs had the lowest weight, as well as the lowest width and length. White eggs had the highest eggshell dirtiness scores and egg shape index, while brown eggs had the highest eggshell thickness and weight. Green and brown eggs had the highest albumen index and Haugh index. In addition, green eggs had the lowest yolk width and the highest yolk index. White eggs had the highest albumen and yolk width, the greatest albumen length and the lowest albumen height. Yolks of white and blue eggs had a higher sensory colour score, as well as lower L* and b* values compared to the yolks of green and brown eggs. Based on the results of this study, it can be concluded that green and brown table eggs are of better overall quality compared to white and blue table eggs.
PB  - Zagreb : Croatian Veterinary Institute
T2  - Veterinarska stanica
T1  - Quality of table eggs in relation to shell colour
VL  - 54
IS  - 2
SP  - 171
EP  - 184
DO  - 10.46419/vs.54.2.5
ER  - 

@article{
author = "Đokić, Nemanja and Suvajdžić, Branko and Vićić, Ivan and Grković, Nevena and Karabasil, Nedjeljko and Čobanović, Nikola",
year = "2023",
abstract = "The present study evaluated the quality of table eggs in relation to shell colour. The study was conducted on 60 table eggs with shells coloured white, green, blue and brown (15 eggs per colour) obtained from laying hens from the same backyard farm. The following external quality traits of table eggs were measured: egg weight, percentage of dirty and cracked eggs, egg width and length, egg shape index, eggshell colour, eggshell weight and percentage, and eggshell thickness. The following internal quality indicators of table eggs were determined: albumen weight and percentage, albumen pH value, albumen width, length and height, Haugh index, albumen index, yolk weight and percentage, yolk pH value, yolk width and height, yolk index and yolk colour. Green eggs had the lowest weight, as well as the lowest width and length. White eggs had the highest eggshell dirtiness scores and egg shape index, while brown eggs had the highest eggshell thickness and weight. Green and brown eggs had the highest albumen index and Haugh index. In addition, green eggs had the lowest yolk width and the highest yolk index. White eggs had the highest albumen and yolk width, the greatest albumen length and the lowest albumen height. Yolks of white and blue eggs had a higher sensory colour score, as well as lower L* and b* values compared to the yolks of green and brown eggs. Based on the results of this study, it can be concluded that green and brown table eggs are of better overall quality compared to white and blue table eggs.",
publisher = "Zagreb : Croatian Veterinary Institute",
journal = "Veterinarska stanica",
title = "Quality of table eggs in relation to shell colour",
volume = "54",
number = "2",
pages = "171-184",
doi = "10.46419/vs.54.2.5"
}

Đokić, N., Suvajdžić, B., Vićić, I., Grković, N., Karabasil, N.,& Čobanović, N.. (2023). Quality of table eggs in relation to shell colour. in Veterinarska stanica
Zagreb : Croatian Veterinary Institute., 54(2), 171-184.
https://doi.org/10.46419/vs.54.2.5

Đokić N, Suvajdžić B, Vićić I, Grković N, Karabasil N, Čobanović N. Quality of table eggs in relation to shell colour. in Veterinarska stanica. 2023;54(2):171-184.
doi:10.46419/vs.54.2.5 .

Đokić, Nemanja, Suvajdžić, Branko, Vićić, Ivan, Grković, Nevena, Karabasil, Nedjeljko, Čobanović, Nikola, "Quality of table eggs in relation to shell colour" in Veterinarska stanica, 54, no. 2 (2023):171-184,
https://doi.org/10.46419/vs.54.2.5 . .

TY  - JOUR
AU  - Suvajdžić, Branko
AU  - Čobanović, Nikola
AU  - Grković, Nevena
AU  - Vićić, Ivan
AU  - Vasilev, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3323
AB  - The production and consumption of rabbit meat are declining worldwide, even though rabbit
meat offers a nutritional profile that satisfies modern consumer aspirations. Consumers are
not sufficiently familiar with the dietetic properties of rabbit meat and have prejudices about
its consumption. From a nutritional and technological aspect, rabbit meat is suitable for the
production of different meat products as well as products with added value. Therefore, this
paper highlights the importance of rabbit meat, its nutritional and technological character‑
istics, and promotes the development of rabbit meat products that, due to their nutritional
value, should conquer the market and break consumers’ prejudices.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - The nutritional profile and technological properties of rabbit meat
VL  - 64
IS  - 2
SP  - 171
EP  - 176
DO  - 10.18485/meattech.2023.64.2.31
ER  - 

@article{
author = "Suvajdžić, Branko and Čobanović, Nikola and Grković, Nevena and Vićić, Ivan and Vasilev, Dragan",
year = "2023",
abstract = "The production and consumption of rabbit meat are declining worldwide, even though rabbit
meat offers a nutritional profile that satisfies modern consumer aspirations. Consumers are
not sufficiently familiar with the dietetic properties of rabbit meat and have prejudices about
its consumption. From a nutritional and technological aspect, rabbit meat is suitable for the
production of different meat products as well as products with added value. Therefore, this
paper highlights the importance of rabbit meat, its nutritional and technological character‑
istics, and promotes the development of rabbit meat products that, due to their nutritional
value, should conquer the market and break consumers’ prejudices.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "The nutritional profile and technological properties of rabbit meat",
volume = "64",
number = "2",
pages = "171-176",
doi = "10.18485/meattech.2023.64.2.31"
}

Suvajdžić, B., Čobanović, N., Grković, N., Vićić, I.,& Vasilev, D.. (2023). The nutritional profile and technological properties of rabbit meat. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 171-176.
https://doi.org/10.18485/meattech.2023.64.2.31

Suvajdžić B, Čobanović N, Grković N, Vićić I, Vasilev D. The nutritional profile and technological properties of rabbit meat. in Meat Technology. 2023;64(2):171-176.
doi:10.18485/meattech.2023.64.2.31 .

Suvajdžić, Branko, Čobanović, Nikola, Grković, Nevena, Vićić, Ivan, Vasilev, Dragan, "The nutritional profile and technological properties of rabbit meat" in Meat Technology, 64, no. 2 (2023):171-176,
https://doi.org/10.18485/meattech.2023.64.2.31 . .

TY  - JOUR
AU  - Dimitrijević, Mirjana
AU  - Zuber-Bogdanovic, Ivana
AU  - Grković, Nevena
AU  - Aksentijević, Ksenija
AU  - Nikolic, Marko
AU  - Pavicevic, Zorica
AU  - Lausevic, Dejan
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2707
AB  - Shellfish for human consumption is produced in excess of 15 million tons per year, accounting for roughly 14% of  global marine aquaculture, with China being the largest producer (89% of world production). However, in the previous two decades, shellfish output in the European Union has been dropping. This review provides information about shellfish aquaculture in Montenegro, in Boka Kotorska Bay, where most farms belong to the group of small farms. Shellfish production in this bay is constantly increasing. Thus, with minor deviations, the production of shellfish increased from 156 tonnes, as was produced in 2012, to 246 tonnes produced in 2020. However, despite the constant growth of  production, statistical data indicate that every year a large amount of shellfish is imported, and there is a need for greater production in the country. The shellfish production capacity in Montenegro is still lower than expected, despite the  great  potential  for  development.  Aquaculture’s  development  potential  is  in  the  areas of increasing production, modernising existing farms, automating production, strengthening  the  competitiveness  and  efficiency  of  the  sector,  introducing  new species, better linking aquaculture with tourism and processing, marine spatial planning, promoting aquaculture products and branding products.
PB  - University of Belgrade, Faculty of Veterinary Medicine
T2  - Veterinarski Glasnik
T1  - Sustainability of shellfish aquaculture in Montenegro-perspectives
T1  - Održiva proizvodnja školjki u Crnoj Gori – perspektive
VL  - 76
IS  - 2
IS  - 125
EP  - 135
DO  - 10.2298/VETGL220315010D
ER  - 

@article{
author = "Dimitrijević, Mirjana and Zuber-Bogdanovic, Ivana and Grković, Nevena and Aksentijević, Ksenija and Nikolic, Marko and Pavicevic, Zorica and Lausevic, Dejan",
year = "2022",
abstract = "Shellfish for human consumption is produced in excess of 15 million tons per year, accounting for roughly 14% of  global marine aquaculture, with China being the largest producer (89% of world production). However, in the previous two decades, shellfish output in the European Union has been dropping. This review provides information about shellfish aquaculture in Montenegro, in Boka Kotorska Bay, where most farms belong to the group of small farms. Shellfish production in this bay is constantly increasing. Thus, with minor deviations, the production of shellfish increased from 156 tonnes, as was produced in 2012, to 246 tonnes produced in 2020. However, despite the constant growth of  production, statistical data indicate that every year a large amount of shellfish is imported, and there is a need for greater production in the country. The shellfish production capacity in Montenegro is still lower than expected, despite the  great  potential  for  development.  Aquaculture’s  development  potential  is  in  the  areas of increasing production, modernising existing farms, automating production, strengthening  the  competitiveness  and  efficiency  of  the  sector,  introducing  new species, better linking aquaculture with tourism and processing, marine spatial planning, promoting aquaculture products and branding products.",
publisher = "University of Belgrade, Faculty of Veterinary Medicine",
journal = "Veterinarski Glasnik",
title = "Sustainability of shellfish aquaculture in Montenegro-perspectives, Održiva proizvodnja školjki u Crnoj Gori – perspektive",
volume = "76",
number = "2, 125",
pages = "135",
doi = "10.2298/VETGL220315010D"
}

Dimitrijević, M., Zuber-Bogdanovic, I., Grković, N., Aksentijević, K., Nikolic, M., Pavicevic, Z.,& Lausevic, D.. (2022). Sustainability of shellfish aquaculture in Montenegro-perspectives. in Veterinarski Glasnik
University of Belgrade, Faculty of Veterinary Medicine., 76(2).
https://doi.org/10.2298/VETGL220315010D

Dimitrijević M, Zuber-Bogdanovic I, Grković N, Aksentijević K, Nikolic M, Pavicevic Z, Lausevic D. Sustainability of shellfish aquaculture in Montenegro-perspectives. in Veterinarski Glasnik. 2022;76(2):null-135.
doi:10.2298/VETGL220315010D .

Dimitrijević, Mirjana, Zuber-Bogdanovic, Ivana, Grković, Nevena, Aksentijević, Ksenija, Nikolic, Marko, Pavicevic, Zorica, Lausevic, Dejan, "Sustainability of shellfish aquaculture in Montenegro-perspectives" in Veterinarski Glasnik, 76, no. 2 (2022),
https://doi.org/10.2298/VETGL220315010D . .

TY  - CONF
AU  - Grković, Nevena
AU  - Babić, Milijana
AU  - Čobanović, Nikola
AU  - Vićić, Ivan
AU  - Karabasil, Nedjeljko
AU  - Suvajdžić, Branko
AU  - Dimitrijević, Mirjana
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3316
AB  - Pandemija izazvana virusom COVID-19 u 2020. godini je suočila svet sa zdravstvenom
krizom koja je ostavila nemerljive zdravstvene, socijalne i ekonomske posledice,
ugrozila nacionalne ekonomije i izvršila udar na bezbednost stanovništva. Kao
odgovor na krizu, države su u početku preduzimale određene restriktivne mere u cilju
prevencije, kontrolisanja i zaustavljanja pandemije. Mere su varirale od zatvaranja
granica, restrikcija međudržavnog saobraćaja, ograničavanja rada pojedinih objekata,
do karantina i policijskog časa. Pandemija ne predstavlja samo zdravstvenu katastrofu
koju treba savladati i sanirati, već je i ozbiljan faktor destabilizacije svih društvenih
sistema, svih grana privrede, pa i bezbednosti namirnica. Organizacije za bezbednost
hrane širom sveta, kao što su Evropska agencija za bezbednost hrane (EFSA) i Uprava
za hranu i lekove Sjedinjenih Država (FDA) objavile su da još uvek nema podataka
o prenošenju ovog virusa putem hrane, ali se i dalje prikupljaju dokazi o potencijalnom
postojanošću virusa na hrani. Koronavirus može kontaminirati sveže prehrambene
proizvode ili pakovanja hrane preko zaražene osobe koja kija ili kašlje direktno na
njih. Zabeležen je i negativan uticaj pandemije COVID-19 na glad u svetu, sa čak 10 miliona
gladnih ljudi više nego u 2019. godini. Sa druge strane, smanjena izloženost ljudi
kontaminiranoj hrani, usled zatvaranja restorana i smanjenog uvoza i izvoza dovela je
do pada broja prijavljenih epidemija prenosivih hranom za 47 procenata u odnosu na
2019. godinu. Najveći pad među prijavljenim uzročnicima prenosivih hranom u 2020.
god. zabeležen je za Norovirus i Hepatitis A, gde se broj prijavljenih slučajeva smanjio
za 72, odnosno 65 procenata, prema podacima EFSA. Potrošači su i dalje zabrinuti za
bezbednost hrane, pa je razumevanje rizika od opasnosti od suštinskog značaja za izbegavanje
potencijalnih negativnih uticaja u lancu proizvodnje hrane u doba nakon
pandemije Covid-19.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022
T1  - Uticaj pandemije COVID-19 na bezbednost hrane
SP  - 414
EP  - 421
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3316
ER  - 

@conference{
author = "Grković, Nevena and Babić, Milijana and Čobanović, Nikola and Vićić, Ivan and Karabasil, Nedjeljko and Suvajdžić, Branko and Dimitrijević, Mirjana",
year = "2022",
abstract = "Pandemija izazvana virusom COVID-19 u 2020. godini je suočila svet sa zdravstvenom
krizom koja je ostavila nemerljive zdravstvene, socijalne i ekonomske posledice,
ugrozila nacionalne ekonomije i izvršila udar na bezbednost stanovništva. Kao
odgovor na krizu, države su u početku preduzimale određene restriktivne mere u cilju
prevencije, kontrolisanja i zaustavljanja pandemije. Mere su varirale od zatvaranja
granica, restrikcija međudržavnog saobraćaja, ograničavanja rada pojedinih objekata,
do karantina i policijskog časa. Pandemija ne predstavlja samo zdravstvenu katastrofu
koju treba savladati i sanirati, već je i ozbiljan faktor destabilizacije svih društvenih
sistema, svih grana privrede, pa i bezbednosti namirnica. Organizacije za bezbednost
hrane širom sveta, kao što su Evropska agencija za bezbednost hrane (EFSA) i Uprava
za hranu i lekove Sjedinjenih Država (FDA) objavile su da još uvek nema podataka
o prenošenju ovog virusa putem hrane, ali se i dalje prikupljaju dokazi o potencijalnom
postojanošću virusa na hrani. Koronavirus može kontaminirati sveže prehrambene
proizvode ili pakovanja hrane preko zaražene osobe koja kija ili kašlje direktno na
njih. Zabeležen je i negativan uticaj pandemije COVID-19 na glad u svetu, sa čak 10 miliona
gladnih ljudi više nego u 2019. godini. Sa druge strane, smanjena izloženost ljudi
kontaminiranoj hrani, usled zatvaranja restorana i smanjenog uvoza i izvoza dovela je
do pada broja prijavljenih epidemija prenosivih hranom za 47 procenata u odnosu na
2019. godinu. Najveći pad među prijavljenim uzročnicima prenosivih hranom u 2020.
god. zabeležen je za Norovirus i Hepatitis A, gde se broj prijavljenih slučajeva smanjio
za 72, odnosno 65 procenata, prema podacima EFSA. Potrošači su i dalje zabrinuti za
bezbednost hrane, pa je razumevanje rizika od opasnosti od suštinskog značaja za izbegavanje
potencijalnih negativnih uticaja u lancu proizvodnje hrane u doba nakon
pandemije Covid-19.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022",
title = "Uticaj pandemije COVID-19 na bezbednost hrane",
pages = "414-421",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3316"
}

Grković, N., Babić, M., Čobanović, N., Vićić, I., Karabasil, N., Suvajdžić, B.,& Dimitrijević, M.. (2022). Uticaj pandemije COVID-19 na bezbednost hrane. in 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022
Beograd : Srpsko veterinarsko društvo., 414-421.
https://hdl.handle.net/21.15107/rcub_veterinar_3316

Grković N, Babić M, Čobanović N, Vićić I, Karabasil N, Suvajdžić B, Dimitrijević M. Uticaj pandemije COVID-19 na bezbednost hrane. in 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022. 2022;:414-421.
https://hdl.handle.net/21.15107/rcub_veterinar_3316 .

Grković, Nevena, Babić, Milijana, Čobanović, Nikola, Vićić, Ivan, Karabasil, Nedjeljko, Suvajdžić, Branko, Dimitrijević, Mirjana, "Uticaj pandemije COVID-19 na bezbednost hrane" in 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022 (2022):414-421,
https://hdl.handle.net/21.15107/rcub_veterinar_3316 .

TY  - CONF
AU  - Ledina, Tijana
AU  - Đorđević, Jasna
AU  - Grković, Nevena
AU  - Vićić, Ivan
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2422
AB  - Procena izloženosti hazardima u hrani, pored identifikacije opasnosti, karakterizacije opasnosti i karakterizacije rizika, predstavlja
jednu od četiri osnovne komponente procene rizika u okviru analize
rizika. Procena izloženosti se definiše kao kvalitativna i/ili kvantitativna procena verovatnoće da će određeni hazard biti unet putem hrane,
kao i njegov potencijal da dovede do štetnih efekata po zdravlje konzumenta. Procena izloženosti može da se vrši u različite svrhe, kao
što je identifikacija tačaka u kojima je moguće primeniti određene korektivne mere; radi procene efikasnosti primenjenih mera za kontrolu
opasnosti u hrani; poređenja izloženosti usled različitih puteva kontaminacije; radi definisanja ciljeva naučnih istraživanja itd. Postoji veliki
broj pristupa koji se mogu primeniti u procesu procene izloženosti, od
kvalitativnog pristupa koji procenu izloženosti daju samo opisno, kao
zanemarljivu, nisku, srednju i visoku izloženost; do kvantitativne procene izloženosti, uz pomoć koje, korišćenjem složenih matematičkih
modela, izloženost opasnostima može da se odredi numerički. Poslednjih godina razvijeni su kompjuterski programi, uz pomoć kojih se
može izvršiti procena rizika kod opasnosti u hrani. U okviru ovih kompjuterskih programa, kao sastavni deo, može se izvršiti i procena izloženosti hazardima u hrani.
AB  - Food hazard exposure assessment, in addition to hazard identification, hazard
characterization, and risk characterization, is one of the four basic components of risk
assessment within risk analysis. Exposure assessment is defined as a qualitative and / or
quantitative assessment of the likelihood that a particular hazard will be ingested through
food, as well as its potential to lead to adverse health effects in consumers. Exposure
assessment is conducted for various purposes, such as identifying points where certain
corrective measures can be applied; to assess the effectiveness of applied hazard
control measures; comparison of exposure from different contamination routes; to define
the goals of scientific research, etc. There are a number of approaches that can be
applied in the exposure assessment process, from a qualitative approach that provides
exposure assessment only descriptively; to a quantitative assessment of exposure. In
the quantitative risk exposure, exposure to hazards can be determined numerically using
complex mathematical models. Recently, computer programs have been developed with
a main goal to perform risk assesment in certain types of food. As an integral part of these
computer programs, an assessment of food hazard exposure can be performed.
PB  - Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila
C3  - Zbornik radova - XLIII seminar inovacija znanja veterinara
T1  - Procena izloženosti opasnostima u lancu hrane
T1  - Exposure assesment of hazards in the food chain
SP  - 117
EP  - 124
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2422
ER  - 

@conference{
author = "Ledina, Tijana and Đorđević, Jasna and Grković, Nevena and Vićić, Ivan",
year = "2022",
abstract = "Procena izloženosti hazardima u hrani, pored identifikacije opasnosti, karakterizacije opasnosti i karakterizacije rizika, predstavlja
jednu od četiri osnovne komponente procene rizika u okviru analize
rizika. Procena izloženosti se definiše kao kvalitativna i/ili kvantitativna procena verovatnoće da će određeni hazard biti unet putem hrane,
kao i njegov potencijal da dovede do štetnih efekata po zdravlje konzumenta. Procena izloženosti može da se vrši u različite svrhe, kao
što je identifikacija tačaka u kojima je moguće primeniti određene korektivne mere; radi procene efikasnosti primenjenih mera za kontrolu
opasnosti u hrani; poređenja izloženosti usled različitih puteva kontaminacije; radi definisanja ciljeva naučnih istraživanja itd. Postoji veliki
broj pristupa koji se mogu primeniti u procesu procene izloženosti, od
kvalitativnog pristupa koji procenu izloženosti daju samo opisno, kao
zanemarljivu, nisku, srednju i visoku izloženost; do kvantitativne procene izloženosti, uz pomoć koje, korišćenjem složenih matematičkih
modela, izloženost opasnostima može da se odredi numerički. Poslednjih godina razvijeni su kompjuterski programi, uz pomoć kojih se
može izvršiti procena rizika kod opasnosti u hrani. U okviru ovih kompjuterskih programa, kao sastavni deo, može se izvršiti i procena izloženosti hazardima u hrani., Food hazard exposure assessment, in addition to hazard identification, hazard
characterization, and risk characterization, is one of the four basic components of risk
assessment within risk analysis. Exposure assessment is defined as a qualitative and / or
quantitative assessment of the likelihood that a particular hazard will be ingested through
food, as well as its potential to lead to adverse health effects in consumers. Exposure
assessment is conducted for various purposes, such as identifying points where certain
corrective measures can be applied; to assess the effectiveness of applied hazard
control measures; comparison of exposure from different contamination routes; to define
the goals of scientific research, etc. There are a number of approaches that can be
applied in the exposure assessment process, from a qualitative approach that provides
exposure assessment only descriptively; to a quantitative assessment of exposure. In
the quantitative risk exposure, exposure to hazards can be determined numerically using
complex mathematical models. Recently, computer programs have been developed with
a main goal to perform risk assesment in certain types of food. As an integral part of these
computer programs, an assessment of food hazard exposure can be performed.",
publisher = "Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila",
journal = "Zbornik radova - XLIII seminar inovacija znanja veterinara",
title = "Procena izloženosti opasnostima u lancu hrane, Exposure assesment of hazards in the food chain",
pages = "117-124",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2422"
}

Ledina, T., Đorđević, J., Grković, N.,& Vićić, I.. (2022). Procena izloženosti opasnostima u lancu hrane. in Zbornik radova - XLIII seminar inovacija znanja veterinara
Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila., 117-124.
https://hdl.handle.net/21.15107/rcub_veterinar_2422

Ledina T, Đorđević J, Grković N, Vićić I. Procena izloženosti opasnostima u lancu hrane. in Zbornik radova - XLIII seminar inovacija znanja veterinara. 2022;:117-124.
https://hdl.handle.net/21.15107/rcub_veterinar_2422 .

Ledina, Tijana, Đorđević, Jasna, Grković, Nevena, Vićić, Ivan, "Procena izloženosti opasnostima u lancu hrane" in Zbornik radova - XLIII seminar inovacija znanja veterinara (2022):117-124,
https://hdl.handle.net/21.15107/rcub_veterinar_2422 .

TY  - JOUR
AU  - Čobanović, Nikola
AU  - Todorović, Nadja
AU  - Kovandžić, Marija
AU  - Vićić, Ivan
AU  - Suvajdžić, Branko
AU  - Grković, Nevena
AU  - Karabasil, Nedjeljko
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2499
AB  - The present study evaluated the quality of marketed table eggs originating from enriched cage, barn, organic or
free-range production systems. Table eggs from the free-range production system had the highest diameter, the lowest shape index and
the highest frequency of normal-shaped table eggs. In addition, the lightest shell colour was found in table eggs from the free-range
production system. The highest shell thickness was found in table eggs from the enriched cage production system, while the lowest shell
thickness was found in table eggs from the free-range production system. Table eggs from organic and free-range production systems
had better internal quality and freshness (lower albumen and yolk pH values, and a higher albumen and Haugh index) compared to
table eggs from enriched cage and barn production systems. Compared to the other production systems, the best physical quality traits
were recorded in table eggs from the free-range production system (the highest egg weight, weight and proportion of yolk, but the lowest
weight and proportion of shell and albumen). In addition, the lightest yolk colour was found in table eggs from the organic production
system. In conclusion, table eggs from organic and free-range production systems are of better overall quality compared to those from
enriched cage and barn production systems.
AB  - Cilj istraživanja ovog rada bio je da se ispita kvalitet konzumnih jaja poreklom iz kaveznog, podnog, organskog i
slobodnog proizvodnog sistema. Konzumna jaja iz slobodnog uzgoja imala su najveću dužinu, najmanji indeks oblika i najveću učestalost jaja normalnog oblika. Osim toga, najsvetlija boja ljuske utvrđena je kod konzumnih jaja iz slobodnog uzgoja. Najveća debljina
ljuske je utvrđena kod konzumnih jaja iz kaveznog uzgoja, dok su najmanju debljinu ljuske imala konzumna jaja iz slobodnog uzgoja.
Konzumna jaja iz organskog i slobodnog uzgoja imala su bolji unutrašnji kvalitet i svežinu (manja pH vrednost belanca i žumanca, a
veći indeks belanca) u poređenju sa onim iz kaveznog i podnog uzgoja. U poređenju sa ostalim proizvodnim sistemima, najbolje fizičke
karakteristike su utvrđene kod konzumnih jaja iz slobodnog uzgoja (najveća masa jaja i masa i procenat žumanca, a najmanja masa i
procenat ljuske i masa belanca). Pored toga, najsvetlija boja žumanca je utvrđena kod konzumnih jaja iz organskog uzgoja. Na osnovu
rezultata ovog istraživanja može da se zaključi da su konzumna jaja iz organskog i slobodnog uzgoja boljeg kvaliteta u odnosu na ona
iz kaveznog i podnog uzgoja.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat technology
T1  - Assessment of marketed table egg quality originating from different production systems
T1  - Ispitivanje kvaliteta konzumnih jaja poreklom iz različitih proizvodnih sistema
VL  - 63
IS  - 1
SP  - 66
EP  - 76
DO  - 10.18485/meattech.2022.63.1.7
ER  - 

@article{
author = "Čobanović, Nikola and Todorović, Nadja and Kovandžić, Marija and Vićić, Ivan and Suvajdžić, Branko and Grković, Nevena and Karabasil, Nedjeljko",
year = "2022",
abstract = "The present study evaluated the quality of marketed table eggs originating from enriched cage, barn, organic or
free-range production systems. Table eggs from the free-range production system had the highest diameter, the lowest shape index and
the highest frequency of normal-shaped table eggs. In addition, the lightest shell colour was found in table eggs from the free-range
production system. The highest shell thickness was found in table eggs from the enriched cage production system, while the lowest shell
thickness was found in table eggs from the free-range production system. Table eggs from organic and free-range production systems
had better internal quality and freshness (lower albumen and yolk pH values, and a higher albumen and Haugh index) compared to
table eggs from enriched cage and barn production systems. Compared to the other production systems, the best physical quality traits
were recorded in table eggs from the free-range production system (the highest egg weight, weight and proportion of yolk, but the lowest
weight and proportion of shell and albumen). In addition, the lightest yolk colour was found in table eggs from the organic production
system. In conclusion, table eggs from organic and free-range production systems are of better overall quality compared to those from
enriched cage and barn production systems., Cilj istraživanja ovog rada bio je da se ispita kvalitet konzumnih jaja poreklom iz kaveznog, podnog, organskog i
slobodnog proizvodnog sistema. Konzumna jaja iz slobodnog uzgoja imala su najveću dužinu, najmanji indeks oblika i najveću učestalost jaja normalnog oblika. Osim toga, najsvetlija boja ljuske utvrđena je kod konzumnih jaja iz slobodnog uzgoja. Najveća debljina
ljuske je utvrđena kod konzumnih jaja iz kaveznog uzgoja, dok su najmanju debljinu ljuske imala konzumna jaja iz slobodnog uzgoja.
Konzumna jaja iz organskog i slobodnog uzgoja imala su bolji unutrašnji kvalitet i svežinu (manja pH vrednost belanca i žumanca, a
veći indeks belanca) u poređenju sa onim iz kaveznog i podnog uzgoja. U poređenju sa ostalim proizvodnim sistemima, najbolje fizičke
karakteristike su utvrđene kod konzumnih jaja iz slobodnog uzgoja (najveća masa jaja i masa i procenat žumanca, a najmanja masa i
procenat ljuske i masa belanca). Pored toga, najsvetlija boja žumanca je utvrđena kod konzumnih jaja iz organskog uzgoja. Na osnovu
rezultata ovog istraživanja može da se zaključi da su konzumna jaja iz organskog i slobodnog uzgoja boljeg kvaliteta u odnosu na ona
iz kaveznog i podnog uzgoja.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat technology",
title = "Assessment of marketed table egg quality originating from different production systems, Ispitivanje kvaliteta konzumnih jaja poreklom iz različitih proizvodnih sistema",
volume = "63",
number = "1",
pages = "66-76",
doi = "10.18485/meattech.2022.63.1.7"
}

Čobanović, N., Todorović, N., Kovandžić, M., Vićić, I., Suvajdžić, B., Grković, N.,& Karabasil, N.. (2022). Assessment of marketed table egg quality originating from different production systems. in Meat technology
Institute of Meat Hygiene and Technology., 63(1), 66-76.
https://doi.org/10.18485/meattech.2022.63.1.7

Čobanović N, Todorović N, Kovandžić M, Vićić I, Suvajdžić B, Grković N, Karabasil N. Assessment of marketed table egg quality originating from different production systems. in Meat technology. 2022;63(1):66-76.
doi:10.18485/meattech.2022.63.1.7 .

Čobanović, Nikola, Todorović, Nadja, Kovandžić, Marija, Vićić, Ivan, Suvajdžić, Branko, Grković, Nevena, Karabasil, Nedjeljko, "Assessment of marketed table egg quality originating from different production systems" in Meat technology, 63, no. 1 (2022):66-76,
https://doi.org/10.18485/meattech.2022.63.1.7 . .

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

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

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

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

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

TY  - CONF
AU  - Nedić, Drago
AU  - Grković, Nevena
AU  - Kalaba, Vesna
AU  - Golić, Bojan
AU  - Ilić, Tanja
AU  - Kasagić, Dragan
AU  - Suvajdžić, Branko
AU  - Vejnović, Branislav
AU  - Đurić, Spomenka
AU  - Vasilev, Dragan
AU  - Dimitrijević, Mirjana
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2288
AB  - The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils on Listeria monocytogenes in fermented sausages and their effect on the sensory characteristics of these sausages. For testing purposes, sausages contaminated with L. monocytogenes were produced. Changes in the microbiological status of fermented sausages and physicochemical properties were monitored during ripening. Essential oils exhibited antibacterial activity against L. monocytogenes, and in the groups with a high concentration (0.6%) of oregano or thyme essential oils (KLO2 and KLT2), the number of L. monocytogenes was below the detection threshold on day 14 of ripening, with a stronger effect of oregano. In groups with 0.3% essential oil of oregano or thyme added, the number of L. monocytogenes was reduced to below the detection threshold on day 21 of ripening. During the ripening, the aw and pH of all test groups of fermented sausages decreased. Experimental sausages with 0.3% thyme essential oil had acceptable smell and taste, while in other experimental groups, sausage smell and taste were very intense, uncharacteristic and unacceptable.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Antimicrobial activity of thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils against Listeria monocytogenes in fermented sausages
VL  - 854
SP  - 012064
DO  - 10.1088/1755-1315/854/1/012064
ER  - 

@conference{
author = "Nedić, Drago and Grković, Nevena and Kalaba, Vesna and Golić, Bojan and Ilić, Tanja and Kasagić, Dragan and Suvajdžić, Branko and Vejnović, Branislav and Đurić, Spomenka and Vasilev, Dragan and Dimitrijević, Mirjana",
year = "2021",
abstract = "The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils on Listeria monocytogenes in fermented sausages and their effect on the sensory characteristics of these sausages. For testing purposes, sausages contaminated with L. monocytogenes were produced. Changes in the microbiological status of fermented sausages and physicochemical properties were monitored during ripening. Essential oils exhibited antibacterial activity against L. monocytogenes, and in the groups with a high concentration (0.6%) of oregano or thyme essential oils (KLO2 and KLT2), the number of L. monocytogenes was below the detection threshold on day 14 of ripening, with a stronger effect of oregano. In groups with 0.3% essential oil of oregano or thyme added, the number of L. monocytogenes was reduced to below the detection threshold on day 21 of ripening. During the ripening, the aw and pH of all test groups of fermented sausages decreased. Experimental sausages with 0.3% thyme essential oil had acceptable smell and taste, while in other experimental groups, sausage smell and taste were very intense, uncharacteristic and unacceptable.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Antimicrobial activity of thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils against Listeria monocytogenes in fermented sausages",
volume = "854",
pages = "012064",
doi = "10.1088/1755-1315/854/1/012064"
}

Nedić, D., Grković, N., Kalaba, V., Golić, B., Ilić, T., Kasagić, D., Suvajdžić, B., Vejnović, B., Đurić, S., Vasilev, D.,& Dimitrijević, M.. (2021). Antimicrobial activity of thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils against Listeria monocytogenes in fermented sausages. in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012064.
https://doi.org/10.1088/1755-1315/854/1/012064

Nedić D, Grković N, Kalaba V, Golić B, Ilić T, Kasagić D, Suvajdžić B, Vejnović B, Đurić S, Vasilev D, Dimitrijević M. Antimicrobial activity of thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils against Listeria monocytogenes in fermented sausages. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012064.
doi:10.1088/1755-1315/854/1/012064 .

Nedić, Drago, Grković, Nevena, Kalaba, Vesna, Golić, Bojan, Ilić, Tanja, Kasagić, Dragan, Suvajdžić, Branko, Vejnović, Branislav, Đurić, Spomenka, Vasilev, Dragan, Dimitrijević, Mirjana, "Antimicrobial activity of thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils against Listeria monocytogenes in fermented sausages" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012064,
https://doi.org/10.1088/1755-1315/854/1/012064 . .

TY  - CONF
AU  - Grković, Nevena
AU  - Djuric, S.
AU  - Sindjić, Milijana
AU  - Velebit, B.
AU  - Suvajdžić, Branko
AU  - Dimitrijević, Mirjana
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2294
AB  - This study reports the occurrence of Escherichia coli in 243 mussel samples collected along the Boka Kotorska Bay (six harvesting areas), which is located in the Southern Adriatic Sea. Bivalve molluscs can concentrate contaminants from their water environment, so because of that, determination of E. coli levels is an important parameter for microbial pollution assessment in the investigated areas. The number of E. coli ranged between  4600 MPN E. coli/100 g. Statistical analysis of the number of E. coli in mussels established that the mussel farm vl. Duško Vlahović (M5) had the highest mean E. coli levels (949.00 ± 2541 MPN E. coli/100 g), while the lowest mean level was recorded in Boka mussels (M1) (149.20 ± 258.80 MPN E. coli/100 g). Boka Kotorska bay is classified as a Class B mussel production area because it has 32.9% of samples with E. coli MPN values between the 20-230 MPN/100g.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Occurrence of Escherichia coli in mussels (Mytilus galloprovincialis) from farms in Boka Kotorska Bay, Southern Adriatic Sea
VL  - 854
DO  - 10.1088/1755-1315/854/1/012032
ER  - 

@conference{
author = "Grković, Nevena and Djuric, S. and Sindjić, Milijana and Velebit, B. and Suvajdžić, Branko and Dimitrijević, Mirjana",
year = "2021",
abstract = "This study reports the occurrence of Escherichia coli in 243 mussel samples collected along the Boka Kotorska Bay (six harvesting areas), which is located in the Southern Adriatic Sea. Bivalve molluscs can concentrate contaminants from their water environment, so because of that, determination of E. coli levels is an important parameter for microbial pollution assessment in the investigated areas. The number of E. coli ranged between  4600 MPN E. coli/100 g. Statistical analysis of the number of E. coli in mussels established that the mussel farm vl. Duško Vlahović (M5) had the highest mean E. coli levels (949.00 ± 2541 MPN E. coli/100 g), while the lowest mean level was recorded in Boka mussels (M1) (149.20 ± 258.80 MPN E. coli/100 g). Boka Kotorska bay is classified as a Class B mussel production area because it has 32.9% of samples with E. coli MPN values between the 20-230 MPN/100g.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "Occurrence of Escherichia coli in mussels (Mytilus galloprovincialis) from farms in Boka Kotorska Bay, Southern Adriatic Sea",
volume = "854",
doi = "10.1088/1755-1315/854/1/012032"
}

Grković, N., Djuric, S., Sindjić, M., Velebit, B., Suvajdžić, B.,& Dimitrijević, M.. (2021). Occurrence of Escherichia coli in mussels (Mytilus galloprovincialis) from farms in Boka Kotorska Bay, Southern Adriatic Sea. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854.
https://doi.org/10.1088/1755-1315/854/1/012032

Grković N, Djuric S, Sindjić M, Velebit B, Suvajdžić B, Dimitrijević M. Occurrence of Escherichia coli in mussels (Mytilus galloprovincialis) from farms in Boka Kotorska Bay, Southern Adriatic Sea. in IOP Conference Series: Earth and Environmental Science. 2021;854.
doi:10.1088/1755-1315/854/1/012032 .

Grković, Nevena, Djuric, S., Sindjić, Milijana, Velebit, B., Suvajdžić, Branko, Dimitrijević, Mirjana, "Occurrence of Escherichia coli in mussels (Mytilus galloprovincialis) from farms in Boka Kotorska Bay, Southern Adriatic Sea" in IOP Conference Series: Earth and Environmental Science, 854 (2021),
https://doi.org/10.1088/1755-1315/854/1/012032 . .

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  - CONF
AU  - Velebit, B.
AU  - Milojević, L.
AU  - Janković, V.
AU  - Lakicevic, B.
AU  - Baltić, T.
AU  - Nikolić, A.
AU  - Grković, Nevena
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2300
AB  - The first case of a severe acute respiratory syndrome caused by coronavirus-2 was reported in December 2019 in China. The disease spread globally quickly, causing the 2019–2021 COVID-19 pandemic. The meat industry became concerned over the possibility of transmitting the virus in the slaughterhouse environment. The level of air exchange strongly affects the distribution of SARS-CoV-2 aerosols within the slaughterhouses. The adsorption of the SARS-CoV-2 virus on the surface of the frozen meat is dictated mainly by the interplay of electrostatic forces between the virion and tissue (pH) and environmental conditions (temperature and humidity) in the vicinity of adsorption micro-location. Suppose the virus contaminates the meat surface, whereby pH is 5.5 or less. In that case, it firmly adsorbs due to bonds established by protonated amine group and a hydrogen bond between the COOH group of the viral protein and oxygen in hydroxyl groups present on meat surfaces. The meat surface, coated with a thin water film, interacts with the SARS-CoV-2 virions by establishing strong hydrogen bonds. Although there is no proof of COVID-19 contraction by food consumption, the strong surface adsorption and ability of SARS-CoV-2 to survive meat freezing indicate a potential risk of virus transmission by meat.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Surface adsorption and survival of SARS-CoV-2 on frozen meat
VL  - 854
IS  - 1
SP  - 012101
DO  - 10.1088/1755-1315/854/1/012101
ER  - 

@conference{
author = "Velebit, B. and Milojević, L. and Janković, V. and Lakicevic, B. and Baltić, T. and Nikolić, A. and Grković, Nevena",
year = "2021",
abstract = "The first case of a severe acute respiratory syndrome caused by coronavirus-2 was reported in December 2019 in China. The disease spread globally quickly, causing the 2019–2021 COVID-19 pandemic. The meat industry became concerned over the possibility of transmitting the virus in the slaughterhouse environment. The level of air exchange strongly affects the distribution of SARS-CoV-2 aerosols within the slaughterhouses. The adsorption of the SARS-CoV-2 virus on the surface of the frozen meat is dictated mainly by the interplay of electrostatic forces between the virion and tissue (pH) and environmental conditions (temperature and humidity) in the vicinity of adsorption micro-location. Suppose the virus contaminates the meat surface, whereby pH is 5.5 or less. In that case, it firmly adsorbs due to bonds established by protonated amine group and a hydrogen bond between the COOH group of the viral protein and oxygen in hydroxyl groups present on meat surfaces. The meat surface, coated with a thin water film, interacts with the SARS-CoV-2 virions by establishing strong hydrogen bonds. Although there is no proof of COVID-19 contraction by food consumption, the strong surface adsorption and ability of SARS-CoV-2 to survive meat freezing indicate a potential risk of virus transmission by meat.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science, IOP Conference Series: Earth and Environmental Science",
title = "Surface adsorption and survival of SARS-CoV-2 on frozen meat",
volume = "854",
number = "1",
pages = "012101",
doi = "10.1088/1755-1315/854/1/012101"
}

Velebit, B., Milojević, L., Janković, V., Lakicevic, B., Baltić, T., Nikolić, A.,& Grković, N.. (2021). Surface adsorption and survival of SARS-CoV-2 on frozen meat. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1), 012101.
https://doi.org/10.1088/1755-1315/854/1/012101

Velebit B, Milojević L, Janković V, Lakicevic B, Baltić T, Nikolić A, Grković N. Surface adsorption and survival of SARS-CoV-2 on frozen meat. in IOP Conference Series: Earth and Environmental Science. 2021;854(1):012101.
doi:10.1088/1755-1315/854/1/012101 .

Velebit, B., Milojević, L., Janković, V., Lakicevic, B., Baltić, T., Nikolić, A., Grković, Nevena, "Surface adsorption and survival of SARS-CoV-2 on frozen meat" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021):012101,
https://doi.org/10.1088/1755-1315/854/1/012101 . .

TY  - CONF
AU  - Milojevic, Lazar
AU  - Velebit, Branko
AU  - Dimitrijevic, Mirjana
AU  - Djordjevic, Vesna
AU  - Jankovic, Vesna
AU  - Grkovic, Nevena
AU  - Nikolic, Aleksandra
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2290
AB  - Hepatitis E is considered an emerging human viral disease with a zoonotic nature, and domestic and wild pigs are the main reservoirs of hepatitis E virus (HEV) among animals. Pork liver is the target tissue of this virus. This study aimed to investigate the presence of HEV in commercial pig liver samples. Sixty samples were collected during one year from different retail outlets in Serbia. Furthermore, the collected samples were separated by four seasons, and every season included three months. The presence of HEV in the livers was examined by molecular analysis using RT-qPCR. The overall prevalence of the virus in analysed pig livers was 5%. HEV was detected in three livers, two in the first season and one in the second, while in the third and fourth season, no positive livers were detected. However, there were no statistically significant differences between the surveyed seasons. HEV was quantified in positive livers. Among positive livers, HEV concentrations ranged between 8×101 and 1.9×104 genome copies of the virus per gram. The presence of HEV in commercial pig livers indicates a potential risk for consumers. Appropriate heat treatment of meals during preparation is essential to eliminate the potential risk of developing the illness. © Published under licence by IOP Publishing Ltd.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Detection and quantification of hepatitis e virus genome in pig liver samples originating from Serbian retail establishments
VL  - 854
SP  - 012059
DO  - 10.1088/1755-1315/854/1/012059
ER  - 

@conference{
author = "Milojevic, Lazar and Velebit, Branko and Dimitrijevic, Mirjana and Djordjevic, Vesna and Jankovic, Vesna and Grkovic, Nevena and Nikolic, Aleksandra",
year = "2021",
abstract = "Hepatitis E is considered an emerging human viral disease with a zoonotic nature, and domestic and wild pigs are the main reservoirs of hepatitis E virus (HEV) among animals. Pork liver is the target tissue of this virus. This study aimed to investigate the presence of HEV in commercial pig liver samples. Sixty samples were collected during one year from different retail outlets in Serbia. Furthermore, the collected samples were separated by four seasons, and every season included three months. The presence of HEV in the livers was examined by molecular analysis using RT-qPCR. The overall prevalence of the virus in analysed pig livers was 5%. HEV was detected in three livers, two in the first season and one in the second, while in the third and fourth season, no positive livers were detected. However, there were no statistically significant differences between the surveyed seasons. HEV was quantified in positive livers. Among positive livers, HEV concentrations ranged between 8×101 and 1.9×104 genome copies of the virus per gram. The presence of HEV in commercial pig livers indicates a potential risk for consumers. Appropriate heat treatment of meals during preparation is essential to eliminate the potential risk of developing the illness. © Published under licence by IOP Publishing Ltd.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "Detection and quantification of hepatitis e virus genome in pig liver samples originating from Serbian retail establishments",
volume = "854",
pages = "012059",
doi = "10.1088/1755-1315/854/1/012059"
}

Milojevic, L., Velebit, B., Dimitrijevic, M., Djordjevic, V., Jankovic, V., Grkovic, N.,& Nikolic, A.. (2021). Detection and quantification of hepatitis e virus genome in pig liver samples originating from Serbian retail establishments. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854, 012059.
https://doi.org/10.1088/1755-1315/854/1/012059

Milojevic L, Velebit B, Dimitrijevic M, Djordjevic V, Jankovic V, Grkovic N, Nikolic A. Detection and quantification of hepatitis e virus genome in pig liver samples originating from Serbian retail establishments. in IOP Conference Series: Earth and Environmental Science. 2021;854:012059.
doi:10.1088/1755-1315/854/1/012059 .

Milojevic, Lazar, Velebit, Branko, Dimitrijevic, Mirjana, Djordjevic, Vesna, Jankovic, Vesna, Grkovic, Nevena, Nikolic, Aleksandra, "Detection and quantification of hepatitis e virus genome in pig liver samples originating from Serbian retail establishments" in IOP Conference Series: Earth and Environmental Science, 854 (2021):012059,
https://doi.org/10.1088/1755-1315/854/1/012059 . .

TY  - JOUR
AU  - Čobanović, Nikola
AU  - Stanković, Sanja Dj
AU  - Dimitrijević, Mirjana
AU  - Suvajdžić, Branko
AU  - Grković, Nevena
AU  - Vasilev, Dragan
AU  - Karabasil, Nedjeljko
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1814
AB  - Simple Summary Prediction of technological and sensory pork quality-during a pigs life or quickly after slaughter-is increasingly required by the pork industry in order to classify carcasses or primary cuts of carcasses for different production lines. Therefore, there is increasing demand for the development of accurate, reliable, time-efficient, non-invasive, real-time tools for predicting pork and carcass quality characteristics. Based on this, the aim of this study was to assess the potential use of various physiological stress biomarkers as indicators of carcass and meat quality traits in slaughter pigs subjected to the standard marketing conditions and to minimal stressful preslaughter handling. According to the results of this investigation, lactate dehydrogenase can be considered as a useful predictor of pork quality, while cortisol, alanine amino transferase, and albumin could be useful in prediction of carcass quality. Abstract This study assessed the potential use of various physiological stress biomarkers as indicators of carcass and meat quality traits in 240 pigs subjected to the standard marketing conditions and minimal stressful antemortem handling using Pearson correlations. The most important pork quality traits (pH and temperature, water holding capacity, and color) had limited correlations with stress metabolites (lactate, glucose), stress hormones (cortisol, adrenocorticotropic hormone), stress enzymes (creatine kinase, aspartate amino transferase, alanine amino transferase), electrolytes (sodium, chloride), and acute-phase proteins (haptoglobin, C-reactive protein, albumin), indicating poor reliability in predicting pork quality. Albumin level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness. Alanine amino transferase level was moderately positively correlated with live weight, hot carcass weight, and cold carcass weight. Cortisol level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness, and moderately negatively correlated with the lean carcass content. Increased lactate dehydrogenase level was moderately correlated with decreased drip and cooking loss. In conclusion, lactate dehydrogenase could help pork producers predict pork quality variation, while cortisol, alanine amino transferase, and albumin could be useful in prediction of carcass quality.
PB  - MDPI, Basel
T2  - Animals
T1  - Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation
VL  - 10
IS  - 4
SP  - 614
DO  - 10.3390/ani10040614
ER  - 

@article{
author = "Čobanović, Nikola and Stanković, Sanja Dj and Dimitrijević, Mirjana and Suvajdžić, Branko and Grković, Nevena and Vasilev, Dragan and Karabasil, Nedjeljko",
year = "2020",
abstract = "Simple Summary Prediction of technological and sensory pork quality-during a pigs life or quickly after slaughter-is increasingly required by the pork industry in order to classify carcasses or primary cuts of carcasses for different production lines. Therefore, there is increasing demand for the development of accurate, reliable, time-efficient, non-invasive, real-time tools for predicting pork and carcass quality characteristics. Based on this, the aim of this study was to assess the potential use of various physiological stress biomarkers as indicators of carcass and meat quality traits in slaughter pigs subjected to the standard marketing conditions and to minimal stressful preslaughter handling. According to the results of this investigation, lactate dehydrogenase can be considered as a useful predictor of pork quality, while cortisol, alanine amino transferase, and albumin could be useful in prediction of carcass quality. Abstract This study assessed the potential use of various physiological stress biomarkers as indicators of carcass and meat quality traits in 240 pigs subjected to the standard marketing conditions and minimal stressful antemortem handling using Pearson correlations. The most important pork quality traits (pH and temperature, water holding capacity, and color) had limited correlations with stress metabolites (lactate, glucose), stress hormones (cortisol, adrenocorticotropic hormone), stress enzymes (creatine kinase, aspartate amino transferase, alanine amino transferase), electrolytes (sodium, chloride), and acute-phase proteins (haptoglobin, C-reactive protein, albumin), indicating poor reliability in predicting pork quality. Albumin level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness. Alanine amino transferase level was moderately positively correlated with live weight, hot carcass weight, and cold carcass weight. Cortisol level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness, and moderately negatively correlated with the lean carcass content. Increased lactate dehydrogenase level was moderately correlated with decreased drip and cooking loss. In conclusion, lactate dehydrogenase could help pork producers predict pork quality variation, while cortisol, alanine amino transferase, and albumin could be useful in prediction of carcass quality.",
publisher = "MDPI, Basel",
journal = "Animals",
title = "Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation",
volume = "10",
number = "4",
pages = "614",
doi = "10.3390/ani10040614"
}

Čobanović, N., Stanković, S. D., Dimitrijević, M., Suvajdžić, B., Grković, N., Vasilev, D.,& Karabasil, N.. (2020). Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation. in Animals
MDPI, Basel., 10(4), 614.
https://doi.org/10.3390/ani10040614

Čobanović N, Stanković SD, Dimitrijević M, Suvajdžić B, Grković N, Vasilev D, Karabasil N. Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation. in Animals. 2020;10(4):614.
doi:10.3390/ani10040614 .

Čobanović, Nikola, Stanković, Sanja Dj, Dimitrijević, Mirjana, Suvajdžić, Branko, Grković, Nevena, Vasilev, Dragan, Karabasil, Nedjeljko, "Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation" in Animals, 10, no. 4 (2020):614,
https://doi.org/10.3390/ani10040614 . .