Đorđević, Vesna

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  • Đorđević, Vesna (4)
Projects

Author's Bibliography

What is meat in Serbia?

Tomašević, Igor; Tomović, Vladimir; Karabasil, Nedjeljko; Terjung, Nino; Đekić, Ilija; Đorđević, Vesna

(Institute of Meat Hygiene and Technology, 2023)

TY  - JOUR
AU  - Tomašević, Igor
AU  - Tomović, Vladimir
AU  - Karabasil, Nedjeljko
AU  - Terjung, Nino
AU  - Đekić, Ilija
AU  - Đorđević, Vesna
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3329
AB  - Ensuring meat safety is a significant concern in Serbia, as in any country. To address this
issue, the Serbian government has implemented several measures, including regular inspections
of slaughterhouses and meat processing facilities and adhering to EU regulations on
meat safety. These regulations stipulate that all meat products must meet stringent hygiene,
storage, and labeling standards. In addition, consumers are advised to buy meat products
only from trustworthy sources to safeguard their health. While the issue of meat safety in
Serbia remains a concern, the government and consumers are taking steps to mitigate the
risks associated with consuming meat products. Serbia’s meat processing industry focuses
on developing new, healthier products with “clean label” formulations and innovative packaging
films. However, the welfare of animals during the slaughtering process has been a
topic of concern among animal rights organizations. Although regulations exist to ensure the
humane treatment of animals during the slaughtering process, enforcing these regulations
has been criticized as inadequate. Efforts are being made to educate and enforce humane
treatment, but much more work is needed to ensure that animals are treated with dignity and
respect. From a research perspective, it is evident that the Serbian meat sector significantly
impacts natural resources, especially water, and energy. The industry also pollutes the environment
through wastewater discharge and contributes to climate change in terms of global
warming, acidification, and eutrophication. Future research should focus on finding ways to
minimize the environmental impact of the meat value chain.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - What is meat in Serbia?
VL  - 64
IS  - 2
SP  - 1
EP  - 11
DO  - 10.18485/meattech.2023.64.2.1
ER  - 
@article{
author = "Tomašević, Igor and Tomović, Vladimir and Karabasil, Nedjeljko and Terjung, Nino and Đekić, Ilija and Đorđević, Vesna",
year = "2023",
abstract = "Ensuring meat safety is a significant concern in Serbia, as in any country. To address this
issue, the Serbian government has implemented several measures, including regular inspections
of slaughterhouses and meat processing facilities and adhering to EU regulations on
meat safety. These regulations stipulate that all meat products must meet stringent hygiene,
storage, and labeling standards. In addition, consumers are advised to buy meat products
only from trustworthy sources to safeguard their health. While the issue of meat safety in
Serbia remains a concern, the government and consumers are taking steps to mitigate the
risks associated with consuming meat products. Serbia’s meat processing industry focuses
on developing new, healthier products with “clean label” formulations and innovative packaging
films. However, the welfare of animals during the slaughtering process has been a
topic of concern among animal rights organizations. Although regulations exist to ensure the
humane treatment of animals during the slaughtering process, enforcing these regulations
has been criticized as inadequate. Efforts are being made to educate and enforce humane
treatment, but much more work is needed to ensure that animals are treated with dignity and
respect. From a research perspective, it is evident that the Serbian meat sector significantly
impacts natural resources, especially water, and energy. The industry also pollutes the environment
through wastewater discharge and contributes to climate change in terms of global
warming, acidification, and eutrophication. Future research should focus on finding ways to
minimize the environmental impact of the meat value chain.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "What is meat in Serbia?",
volume = "64",
number = "2",
pages = "1-11",
doi = "10.18485/meattech.2023.64.2.1"
}
Tomašević, I., Tomović, V., Karabasil, N., Terjung, N., Đekić, I.,& Đorđević, V.. (2023). What is meat in Serbia?. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 1-11.
https://doi.org/10.18485/meattech.2023.64.2.1
Tomašević I, Tomović V, Karabasil N, Terjung N, Đekić I, Đorđević V. What is meat in Serbia?. in Meat Technology. 2023;64(2):1-11.
doi:10.18485/meattech.2023.64.2.1 .
Tomašević, Igor, Tomović, Vladimir, Karabasil, Nedjeljko, Terjung, Nino, Đekić, Ilija, Đorđević, Vesna, "What is meat in Serbia?" in Meat Technology, 64, no. 2 (2023):1-11,
https://doi.org/10.18485/meattech.2023.64.2.1 . .

Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk

Nikolić, Aleksandra; Jovanović, Jelena; Đorđević, Vesna; Trbović, Dejana; Sinđić, Milijana; Babić Milijašević, Jelena; Milićević, Dragan

(Belgrade : Institute of Meat Hygiene and Technology, 2023)

TY  - JOUR
AU  - Nikolić, Aleksandra
AU  - Jovanović, Jelena
AU  - Đorđević, Vesna
AU  - Trbović, Dejana
AU  - Sinđić, Milijana
AU  - Babić Milijašević, Jelena
AU  - Milićević, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3589
AB  - The aim of this research was to determine the influence of horse feed on selected nutritionally important components of mare’s milk with a focus on fat content: total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA),
stearic fatty acid, n-3 PUFA, n-6 PUFA, linoleic (LA) and α‑linolenic (ALA) fatty acids.
Also, the chemical parameters of the fatty acid composition of feed for horses (briquettes and
meadow hay) were examined. Research results showed that complete feed contains a higher
crude protein and fat content than hay. In addition, there was a difference in the composition
of fatty acids in the milk of mares fed meadow hay compared to briquettes. Accordingly, the
diet of mares has an influence on the chemical and fatty acid composition of milk, but it is
not the only factor that has an influence.
PB  - Belgrade : Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk
VL  - 64
IS  - 2
SP  - 422
EP  - 426
DO  - 10.18485/meattech.2023.64.2.81
ER  - 
@article{
author = "Nikolić, Aleksandra and Jovanović, Jelena and Đorđević, Vesna and Trbović, Dejana and Sinđić, Milijana and Babić Milijašević, Jelena and Milićević, Dragan",
year = "2023",
abstract = "The aim of this research was to determine the influence of horse feed on selected nutritionally important components of mare’s milk with a focus on fat content: total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA),
stearic fatty acid, n-3 PUFA, n-6 PUFA, linoleic (LA) and α‑linolenic (ALA) fatty acids.
Also, the chemical parameters of the fatty acid composition of feed for horses (briquettes and
meadow hay) were examined. Research results showed that complete feed contains a higher
crude protein and fat content than hay. In addition, there was a difference in the composition
of fatty acids in the milk of mares fed meadow hay compared to briquettes. Accordingly, the
diet of mares has an influence on the chemical and fatty acid composition of milk, but it is
not the only factor that has an influence.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk",
volume = "64",
number = "2",
pages = "422-426",
doi = "10.18485/meattech.2023.64.2.81"
}
Nikolić, A., Jovanović, J., Đorđević, V., Trbović, D., Sinđić, M., Babić Milijašević, J.,& Milićević, D.. (2023). Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk. in Meat Technology
Belgrade : Institute of Meat Hygiene and Technology., 64(2), 422-426.
https://doi.org/10.18485/meattech.2023.64.2.81
Nikolić A, Jovanović J, Đorđević V, Trbović D, Sinđić M, Babić Milijašević J, Milićević D. Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk. in Meat Technology. 2023;64(2):422-426.
doi:10.18485/meattech.2023.64.2.81 .
Nikolić, Aleksandra, Jovanović, Jelena, Đorđević, Vesna, Trbović, Dejana, Sinđić, Milijana, Babić Milijašević, Jelena, Milićević, Dragan, "Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk" in Meat Technology, 64, no. 2 (2023):422-426,
https://doi.org/10.18485/meattech.2023.64.2.81 . .

Istorijski osvrt na razvoj tehnologije mesa u Srbiji

Baltić, Milan Ž.; Đorđević, Vesna

(Beograd : Institut za higijenu i tehnologiju mesa, 2019)

TY  - CHAP
AU  - Baltić, Milan Ž.
AU  - Đorđević, Vesna
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3733
PB  - Beograd : Institut za higijenu i tehnologiju mesa
T2  - Monografija : 60 konferencija struke i nauke u industriji mesa
T1  - Istorijski osvrt na razvoj tehnologije mesa u Srbiji
T1  - Historical overview of the development of meat technology in Serbia
SP  - 3
EP  - 14
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3733
ER  - 
@inbook{
author = "Baltić, Milan Ž. and Đorđević, Vesna",
year = "2019",
publisher = "Beograd : Institut za higijenu i tehnologiju mesa",
journal = "Monografija : 60 konferencija struke i nauke u industriji mesa",
booktitle = "Istorijski osvrt na razvoj tehnologije mesa u Srbiji, Historical overview of the development of meat technology in Serbia",
pages = "3-14",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3733"
}
Baltić, M. Ž.,& Đorđević, V.. (2019). Istorijski osvrt na razvoj tehnologije mesa u Srbiji. in Monografija : 60 konferencija struke i nauke u industriji mesa
Beograd : Institut za higijenu i tehnologiju mesa., 3-14.
https://hdl.handle.net/21.15107/rcub_veterinar_3733
Baltić MŽ, Đorđević V. Istorijski osvrt na razvoj tehnologije mesa u Srbiji. in Monografija : 60 konferencija struke i nauke u industriji mesa. 2019;:3-14.
https://hdl.handle.net/21.15107/rcub_veterinar_3733 .
Baltić, Milan Ž., Đorđević, Vesna, "Istorijski osvrt na razvoj tehnologije mesa u Srbiji" in Monografija : 60 konferencija struke i nauke u industriji mesa (2019):3-14,
https://hdl.handle.net/21.15107/rcub_veterinar_3733 .

Lactic acid bacteria: effect on the quality and safety of fishery products

Pavlićević, Nataša; Đorđević, Vesna; Dimitrijević, Mirjana; Bošković, Marija; Marković, Radmila; Baltić, Milan Ž.

(Belgrade : Faculty of Agriculture, 2013)

TY  - CONF
AU  - Pavlićević, Nataša
AU  - Đorđević, Vesna
AU  - Dimitrijević, Mirjana
AU  - Bošković, Marija
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3831
PB  - Belgrade : Faculty of Agriculture
C3  - VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013
T1  - Lactic acid bacteria: effect on the quality and safety of fishery products
T1  - Mlečno kisleinske bakterije – uticaj na kvalitet i bezbednost proizvoda od ribe
SP  - 436
EP  - 442
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3831
ER  - 
@conference{
author = "Pavlićević, Nataša and Đorđević, Vesna and Dimitrijević, Mirjana and Bošković, Marija and Marković, Radmila and Baltić, Milan Ž.",
year = "2013",
publisher = "Belgrade : Faculty of Agriculture",
journal = "VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013",
title = "Lactic acid bacteria: effect on the quality and safety of fishery products, Mlečno kisleinske bakterije – uticaj na kvalitet i bezbednost proizvoda od ribe",
pages = "436-442",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3831"
}
Pavlićević, N., Đorđević, V., Dimitrijević, M., Bošković, M., Marković, R.,& Baltić, M. Ž.. (2013). Lactic acid bacteria: effect on the quality and safety of fishery products. in VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013
Belgrade : Faculty of Agriculture., 436-442.
https://hdl.handle.net/21.15107/rcub_veterinar_3831
Pavlićević N, Đorđević V, Dimitrijević M, Bošković M, Marković R, Baltić MŽ. Lactic acid bacteria: effect on the quality and safety of fishery products. in VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013. 2013;:436-442.
https://hdl.handle.net/21.15107/rcub_veterinar_3831 .
Pavlićević, Nataša, Đorđević, Vesna, Dimitrijević, Mirjana, Bošković, Marija, Marković, Radmila, Baltić, Milan Ž., "Lactic acid bacteria: effect on the quality and safety of fishery products" in VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013 (2013):436-442,
https://hdl.handle.net/21.15107/rcub_veterinar_3831 .