TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Bošković Cabrol, Marija
AU  - Dokmanović, Marija
AU  - Janjić, Jelena
AU  - Glišić, Milica
AU  - Branković Lazić, Ivana
AU  - Dimitrijević, Mirjana
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2529
AB  - Poslednjih godina, pažnja istraživača u oblasti nauke o mesu posvećena je u velikoj meri alternativi konvencionalnoj proizvodnji mesa, odnosno proizvodnji mesa in vitro. To se vidi iz brojnih saopštenja u prestižnim svetskim časopisima, kao i u sredstvima javnog informisanja. I sami naslovi, u naučnim časopisima ukazuju na to da je meso in vitro nešto, neočekivano. Među tim naslovima pominjemo neke: “Mogućnost nemogućeg”, “Vi to proizvodite, da li i jedete?”, “Od fikcije do stvarnosti”, “Kultura, meso i kultivisano meso”, “Izazovi i benefiti”, “Zašto i kako?”, “Mit o kultivisanom mesu”, “Ep o proizvodnji mesa in vitro”, itd. Mada se o mogućnosti proizvodnje mesa in vitro govorilo pre više od 90 godina, prvi proizvod od mesa in vitro, goveđa pljeskavica, proizvedena je 2013. godine. Od tada se o mesu in vitro govori sa različitih aspekata (proizvodnja, zdravlje, bezbednost, nutritivna vrednost, prihvatljivost, dobrobit životinja, etički i verski pristup, zaštita životne sredine, ekonomska opravdanost, populacija stanovništva, potrebe za proteinima, funkcionalna hrana, prerada mesa, tržište mesa i zakonska regulativa). Danas se u svetu, preko 40 laboratorija bavi ispitivanjem mogućnosti proizvodnje mesa in vitro, a neke imaju i projektovane kapacitete proizvodnje (godišnje, mesečne) i proizvode meso za tržište. U svetu već ima specijalizovanih restorana koji pripremaju obroke od mesa in vitro.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022
T1  - Meso in vitro - ante portas
SP  - 379
EP  - 391
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2529
ER  - 

@conference{
author = "Baltić, Milan Ž. and Bošković Cabrol, Marija and Dokmanović, Marija and Janjić, Jelena and Glišić, Milica and Branković Lazić, Ivana and Dimitrijević, Mirjana",
year = "2022",
abstract = "Poslednjih godina, pažnja istraživača u oblasti nauke o mesu posvećena je u velikoj meri alternativi konvencionalnoj proizvodnji mesa, odnosno proizvodnji mesa in vitro. To se vidi iz brojnih saopštenja u prestižnim svetskim časopisima, kao i u sredstvima javnog informisanja. I sami naslovi, u naučnim časopisima ukazuju na to da je meso in vitro nešto, neočekivano. Među tim naslovima pominjemo neke: “Mogućnost nemogućeg”, “Vi to proizvodite, da li i jedete?”, “Od fikcije do stvarnosti”, “Kultura, meso i kultivisano meso”, “Izazovi i benefiti”, “Zašto i kako?”, “Mit o kultivisanom mesu”, “Ep o proizvodnji mesa in vitro”, itd. Mada se o mogućnosti proizvodnje mesa in vitro govorilo pre više od 90 godina, prvi proizvod od mesa in vitro, goveđa pljeskavica, proizvedena je 2013. godine. Od tada se o mesu in vitro govori sa različitih aspekata (proizvodnja, zdravlje, bezbednost, nutritivna vrednost, prihvatljivost, dobrobit životinja, etički i verski pristup, zaštita životne sredine, ekonomska opravdanost, populacija stanovništva, potrebe za proteinima, funkcionalna hrana, prerada mesa, tržište mesa i zakonska regulativa). Danas se u svetu, preko 40 laboratorija bavi ispitivanjem mogućnosti proizvodnje mesa in vitro, a neke imaju i projektovane kapacitete proizvodnje (godišnje, mesečne) i proizvode meso za tržište. U svetu već ima specijalizovanih restorana koji pripremaju obroke od mesa in vitro.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022",
title = "Meso in vitro - ante portas",
pages = "379-391",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2529"
}

Baltić, M. Ž., Bošković Cabrol, M., Dokmanović, M., Janjić, J., Glišić, M., Branković Lazić, I.,& Dimitrijević, M.. (2022). Meso in vitro - ante portas. in 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022
Beograd : Srpsko veterinarsko društvo., 379-391.
https://hdl.handle.net/21.15107/rcub_veterinar_2529

Baltić MŽ, Bošković Cabrol M, Dokmanović M, Janjić J, Glišić M, Branković Lazić I, Dimitrijević M. Meso in vitro - ante portas. in 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022. 2022;:379-391.
https://hdl.handle.net/21.15107/rcub_veterinar_2529 .

Baltić, Milan Ž., Bošković Cabrol, Marija, Dokmanović, Marija, Janjić, Jelena, Glišić, Milica, Branković Lazić, Ivana, Dimitrijević, Mirjana, "Meso in vitro - ante portas" in 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022 (2022):379-391,
https://hdl.handle.net/21.15107/rcub_veterinar_2529 .

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

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

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

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

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

TY  - JOUR
AU  - Betić, Nikola
AU  - Karabasil, Nedjeljko
AU  - Djurković-Djaković, Olgica
AU  - Ćirković, Vladimir
AU  - Bobić, Branko
AU  - Branković Lazić, Ivana
AU  - Djordjević, Vesna
AU  - Klun, Ivana
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2464
AB  - Consumption of Toxoplasma gondii contaminated pork is a major risk factor for human infection. We thus conducted a cross-sectional survey on the seroprevalence of T. gondii infection in a representative sample of slaughter pigs from throughout Serbia and examined the influence of farm biosecurity-related risk factors on infection. In addition, direct detection of the parasite (by mouse bioassay) or its DNA was performed in the hearts of a subset of seropositive sows. The overall seroprevalence in the sample of 825 pigs as determined by the modified agglutination test (MAT) was 16.5%. Older age and inadequate rodent control were independent infection risk factors for pigs. In a subset of 581 pigs with complete biosecurity-related data, in addition to older age, smallholders’ finishing type farms (as opposed to farrow-to-finish), multispecies farming, and origin from Western and Central and South-Eastern Serbia (vs. the Northern region), all increased the risk of infection, while the absence of disinfection boot-dips in front of each barn and Belgrade district origin (vs. the Northern region) were associated with a 62% and 75% lower risk of infection, respectively. Evidence of viable parasites was obtained in 13 (41.9%) of the 31 bioassayed sow hearts, of which by isolation of brain cysts in seven, by detection of T. gondii DNA in an additional four, and by serology in another two. Recovery of brain cysts mostly (5/7) from sows with a MAT titre of ≥1:100 indicates the risk for consumers. These results highlight the public health risk from pork consumption and point to mandatory use of professional rodent control services, abstaining from multispecies farming, keeping disinfection boot-dips clean and freshly refilled, as well as strict implementation of zoo-hygienic measures on smallholders’ farms as specific farm biosecurity measures needed for its reduction.
PB  - MDPI
T2  - Microorganisms
T1  - Seroprevalence, Direct Detection and Risk Factors for Toxoplasma gondii Infection in Pigs in Serbia, and Influence of Biosecurity Measures
VL  - 10
IS  - 5
SP  - 1069
DO  - 10.3390/microorganisms10051069
ER  - 

@article{
author = "Betić, Nikola and Karabasil, Nedjeljko and Djurković-Djaković, Olgica and Ćirković, Vladimir and Bobić, Branko and Branković Lazić, Ivana and Djordjević, Vesna and Klun, Ivana",
year = "2022",
abstract = "Consumption of Toxoplasma gondii contaminated pork is a major risk factor for human infection. We thus conducted a cross-sectional survey on the seroprevalence of T. gondii infection in a representative sample of slaughter pigs from throughout Serbia and examined the influence of farm biosecurity-related risk factors on infection. In addition, direct detection of the parasite (by mouse bioassay) or its DNA was performed in the hearts of a subset of seropositive sows. The overall seroprevalence in the sample of 825 pigs as determined by the modified agglutination test (MAT) was 16.5%. Older age and inadequate rodent control were independent infection risk factors for pigs. In a subset of 581 pigs with complete biosecurity-related data, in addition to older age, smallholders’ finishing type farms (as opposed to farrow-to-finish), multispecies farming, and origin from Western and Central and South-Eastern Serbia (vs. the Northern region), all increased the risk of infection, while the absence of disinfection boot-dips in front of each barn and Belgrade district origin (vs. the Northern region) were associated with a 62% and 75% lower risk of infection, respectively. Evidence of viable parasites was obtained in 13 (41.9%) of the 31 bioassayed sow hearts, of which by isolation of brain cysts in seven, by detection of T. gondii DNA in an additional four, and by serology in another two. Recovery of brain cysts mostly (5/7) from sows with a MAT titre of ≥1:100 indicates the risk for consumers. These results highlight the public health risk from pork consumption and point to mandatory use of professional rodent control services, abstaining from multispecies farming, keeping disinfection boot-dips clean and freshly refilled, as well as strict implementation of zoo-hygienic measures on smallholders’ farms as specific farm biosecurity measures needed for its reduction.",
publisher = "MDPI",
journal = "Microorganisms",
title = "Seroprevalence, Direct Detection and Risk Factors for Toxoplasma gondii Infection in Pigs in Serbia, and Influence of Biosecurity Measures",
volume = "10",
number = "5",
pages = "1069",
doi = "10.3390/microorganisms10051069"
}

Betić, N., Karabasil, N., Djurković-Djaković, O., Ćirković, V., Bobić, B., Branković Lazić, I., Djordjević, V.,& Klun, I.. (2022). Seroprevalence, Direct Detection and Risk Factors for Toxoplasma gondii Infection in Pigs in Serbia, and Influence of Biosecurity Measures. in Microorganisms
MDPI., 10(5), 1069.
https://doi.org/10.3390/microorganisms10051069

Betić N, Karabasil N, Djurković-Djaković O, Ćirković V, Bobić B, Branković Lazić I, Djordjević V, Klun I. Seroprevalence, Direct Detection and Risk Factors for Toxoplasma gondii Infection in Pigs in Serbia, and Influence of Biosecurity Measures. in Microorganisms. 2022;10(5):1069.
doi:10.3390/microorganisms10051069 .

Betić, Nikola, Karabasil, Nedjeljko, Djurković-Djaković, Olgica, Ćirković, Vladimir, Bobić, Branko, Branković Lazić, Ivana, Djordjević, Vesna, Klun, Ivana, "Seroprevalence, Direct Detection and Risk Factors for Toxoplasma gondii Infection in Pigs in Serbia, and Influence of Biosecurity Measures" in Microorganisms, 10, no. 5 (2022):1069,
https://doi.org/10.3390/microorganisms10051069 . .

TY  - CONF
AU  - Rajčić, Antonija
AU  - Baltić, Milan Ž.
AU  - Glišić, Milica
AU  - Bošković Cabrol, Marija
AU  - Branković Lazić, Ivana
AU  - Baltić, Branislav
AU  - Nešić, Slađan
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2553
AB  - Могућност одабира жељених особина квалитета меса у узгоју живине зависи од нивоа њихове наследности, као и генетске корелације са другим економским особинама. Истраживања спроведена над комерцијалним и експерименталним линијама бројлера показују да је генетика једна од најважнијих одредница својстава квалитета меса. Током последњих 15 година, спроведене су студије засноване на употреби брзих молекуларних метода како би се стекло боље разумевање генетске основе (генске мутације или генетски маркери) и биолошких процеса који су укључени у контролу квалитета меса. Прве такве методе биле су посвећене биолошким механизмима који су укључени у промене повезане са квалитетом меса услед варијација постморталне pH вредности и депоа гликогена у мишићу. У новије време спроведене су студије у вези са појавом нових миодегенеративних промена („дрвенасте груди“; „бела испруганост“). Протеомска технологија у науци о храни може да дефинише целокупан и детаљан биохемијски састав намирница и њихове модификације изазване одређеним факторима. Раса је важан фактор у одређивању квалитета меса и зато што се одређене генетске линије сматрају да спадају у категорије вишег квалитета и продају се примењена за истраживање меса у овом смислу. За бројлере, генетска модификација повезана са брзим и великим растом бројлера, што резултира такође хистолошким и биохемијским променама мишићног ткива које доводе до различитих врста миопатија. Све ове информације су очигледно врло корисне за разумевање основних молекуларних механизама који су укључени у ову абнормалност и доказују да ове технике метаболомике могу пружити ране биомаркере за дефиницију квалитета меса бројлера, посебно као алат за покретање најновијих изазова у селекцији живине намењене за производњу меса са квалитетнијим особинама задовољавајућим за потрошаче и индустрију. потрошачима по вишим ценама. На овај начин се долази до лажног декларисања таквог меса, те је било неопходно направити тестове који ће смањити овакав вид обмане потрошача. примењена за истраживање меса у овом смислу. За бројлере, генетска модификација повезана са брзим и великим растом бројлера, што резултира такође хистолошким и биохемијским променама мишићног ткива које доводе до различитих врста миопатија. Све ове информације су очигледно врло корисне за разумевање основних молекуларних механизама који су укључени у ову абнормалност и доказују да ове технике метаболомике могу пружити ране биомаркере за дефиницију квалитета меса бројлера, посебно као алат за покретање најновијих изазова у селекцији живине намењене за производњу меса са квалитетнијим особинама задовољавајућим за потрошаче и индустрију.
C3  - 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja
T1  - Značaj genetičke selekcije brojlera za kvalitet mesa
SP  - 101
EP  - 104
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2553
ER  - 

@conference{
author = "Rajčić, Antonija and Baltić, Milan Ž. and Glišić, Milica and Bošković Cabrol, Marija and Branković Lazić, Ivana and Baltić, Branislav and Nešić, Slađan",
year = "2021",
abstract = "Могућност одабира жељених особина квалитета меса у узгоју живине зависи од нивоа њихове наследности, као и генетске корелације са другим економским особинама. Истраживања спроведена над комерцијалним и експерименталним линијама бројлера показују да је генетика једна од најважнијих одредница својстава квалитета меса. Током последњих 15 година, спроведене су студије засноване на употреби брзих молекуларних метода како би се стекло боље разумевање генетске основе (генске мутације или генетски маркери) и биолошких процеса који су укључени у контролу квалитета меса. Прве такве методе биле су посвећене биолошким механизмима који су укључени у промене повезане са квалитетом меса услед варијација постморталне pH вредности и депоа гликогена у мишићу. У новије време спроведене су студије у вези са појавом нових миодегенеративних промена („дрвенасте груди“; „бела испруганост“). Протеомска технологија у науци о храни може да дефинише целокупан и детаљан биохемијски састав намирница и њихове модификације изазване одређеним факторима. Раса је важан фактор у одређивању квалитета меса и зато што се одређене генетске линије сматрају да спадају у категорије вишег квалитета и продају се примењена за истраживање меса у овом смислу. За бројлере, генетска модификација повезана са брзим и великим растом бројлера, што резултира такође хистолошким и биохемијским променама мишићног ткива које доводе до различитих врста миопатија. Све ове информације су очигледно врло корисне за разумевање основних молекуларних механизама који су укључени у ову абнормалност и доказују да ове технике метаболомике могу пружити ране биомаркере за дефиницију квалитета меса бројлера, посебно као алат за покретање најновијих изазова у селекцији живине намењене за производњу меса са квалитетнијим особинама задовољавајућим за потрошаче и индустрију. потрошачима по вишим ценама. На овај начин се долази до лажног декларисања таквог меса, те је било неопходно направити тестове који ће смањити овакав вид обмане потрошача. примењена за истраживање меса у овом смислу. За бројлере, генетска модификација повезана са брзим и великим растом бројлера, што резултира такође хистолошким и биохемијским променама мишићног ткива које доводе до различитих врста миопатија. Све ове информације су очигледно врло корисне за разумевање основних молекуларних механизама који су укључени у ову абнормалност и доказују да ове технике метаболомике могу пружити ране биомаркере за дефиницију квалитета меса бројлера, посебно као алат за покретање најновијих изазова у селекцији живине намењене за производњу меса са квалитетнијим особинама задовољавајућим за потрошаче и индустрију.",
journal = "26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja",
title = "Značaj genetičke selekcije brojlera za kvalitet mesa",
pages = "101-104",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2553"
}

Rajčić, A., Baltić, M. Ž., Glišić, M., Bošković Cabrol, M., Branković Lazić, I., Baltić, B.,& Nešić, S.. (2021). Značaj genetičke selekcije brojlera za kvalitet mesa. in 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja, 101-104.
https://hdl.handle.net/21.15107/rcub_veterinar_2553

Rajčić A, Baltić MŽ, Glišić M, Bošković Cabrol M, Branković Lazić I, Baltić B, Nešić S. Značaj genetičke selekcije brojlera za kvalitet mesa. in 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja. 2021;:101-104.
https://hdl.handle.net/21.15107/rcub_veterinar_2553 .

Rajčić, Antonija, Baltić, Milan Ž., Glišić, Milica, Bošković Cabrol, Marija, Branković Lazić, Ivana, Baltić, Branislav, Nešić, Slađan, "Značaj genetičke selekcije brojlera za kvalitet mesa" in 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja (2021):101-104,
https://hdl.handle.net/21.15107/rcub_veterinar_2553 .

TY  - CONF
AU  - Rajčić, Antonija
AU  - Baltić, Milan Ž.
AU  - Branković-Lazić, Ivana
AU  - Starčević, Marija
AU  - Baltić, Branislav
AU  - Vučićević, Ivana
AU  - Nešić, Slađan
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2250
AB  - The genetic selection toward bigger broilers provoked the development of muscular myopathies and abnormalities. Since the affected meat is downgraded and often inadequate for further processing, economic losses to the broiler industry are inevitable. In addition, not only the nutritional value of the meat has been decreased, but also sensory properties and technological traits seem to concern consumers more. This can have a very negative attitude toward poultry meat as consumers connect these traits with poor animal welfare. To avoid these problems in the future, new studies must be focused on identifying markers in live birds for newly developed myopathies. Also, better strategies for determining genetic factors, nutritional and slaughter conditions, and hence meat quality, are a complex concept, and all factors together have an impact on parameters of meat quality.
PB  - Iop Publishing Ltd, Bristol
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Intensive genetic selection and meat quality concerns in the modern broiler industry
VL  - 854
SP  - 012077
DO  - 10.1088/1755-1315/854/1/012077
ER  - 

@conference{
author = "Rajčić, Antonija and Baltić, Milan Ž. and Branković-Lazić, Ivana and Starčević, Marija and Baltić, Branislav and Vučićević, Ivana and Nešić, Slađan",
year = "2021",
abstract = "The genetic selection toward bigger broilers provoked the development of muscular myopathies and abnormalities. Since the affected meat is downgraded and often inadequate for further processing, economic losses to the broiler industry are inevitable. In addition, not only the nutritional value of the meat has been decreased, but also sensory properties and technological traits seem to concern consumers more. This can have a very negative attitude toward poultry meat as consumers connect these traits with poor animal welfare. To avoid these problems in the future, new studies must be focused on identifying markers in live birds for newly developed myopathies. Also, better strategies for determining genetic factors, nutritional and slaughter conditions, and hence meat quality, are a complex concept, and all factors together have an impact on parameters of meat quality.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Intensive genetic selection and meat quality concerns in the modern broiler industry",
volume = "854",
pages = "012077",
doi = "10.1088/1755-1315/854/1/012077"
}

Rajčić, A., Baltić, M. Ž., Branković-Lazić, I., Starčević, M., Baltić, B., Vučićević, I.,& Nešić, S.. (2021). Intensive genetic selection and meat quality concerns in the modern broiler industry. in 61st International Meat Industry Conference (MEATCON2021)
Iop Publishing Ltd, Bristol., 854, 012077.
https://doi.org/10.1088/1755-1315/854/1/012077

Rajčić A, Baltić MŽ, Branković-Lazić I, Starčević M, Baltić B, Vučićević I, Nešić S. Intensive genetic selection and meat quality concerns in the modern broiler industry. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012077.
doi:10.1088/1755-1315/854/1/012077 .

Rajčić, Antonija, Baltić, Milan Ž., Branković-Lazić, Ivana, Starčević, Marija, Baltić, Branislav, Vučićević, Ivana, Nešić, Slađan, "Intensive genetic selection and meat quality concerns in the modern broiler industry" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012077,
https://doi.org/10.1088/1755-1315/854/1/012077 . .

TY  - CONF
AU  - Starčević, Marija
AU  - Bošković, S.
AU  - Vujadinović, D.
AU  - Rajčić, Antonija
AU  - Branković-Lazić, Ivana
AU  - Baltić, Branislav
AU  - Baltić, Milan Ž.
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2253
AB  - Recently, poultry meat production and consumption has become increased worldwide. Decades of intensive selection in poultry breeding resulted in fast-growing broilers, improved food conversion, low production costs, and high yield of breast meat, as the most valuable part of the carcass. Some side-effects of intensive production and rapid growth of broilers include the appearance of myopathies in breast muscle. Increasing attention has been paid to the defect known as "wooden breast" (WB) due its incidence and severity of anomaly. WB is characterized by the hardness and pale colour of the fillet. These changes lower the consumer acceptance of the meat, and a pronounced WB is unsuitable for culinary and industrial processing. Different procedures can be used to tenderize the meat and include physical and chemical procedures, often combined in industry. Physical procedures comprise the application of heating, mechanical force, ultrasound, electric stimulation, hydrodynamic shock wave-pressure technology, high pressure processing, and pulsed electric field. Chemical procedures include marinating, exposure to the endogenous enzymes, and the use of exoenzymes. In the future, it is necessary to develop optimal tenderizing techniques or combinations of different tenderizing techniques to achieve better sensory quality and improved nutritional value of WB.
PB  - Iop Publishing Ltd, Bristol
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Culinary preparation and processing of meat with wooden breast myopathy
VL  - 854
IS  - 1
SP  - 012094
DO  - 10.1088/1755-1315/854/1/012094
ER  - 

@conference{
author = "Starčević, Marija and Bošković, S. and Vujadinović, D. and Rajčić, Antonija and Branković-Lazić, Ivana and Baltić, Branislav and Baltić, Milan Ž.",
year = "2021",
abstract = "Recently, poultry meat production and consumption has become increased worldwide. Decades of intensive selection in poultry breeding resulted in fast-growing broilers, improved food conversion, low production costs, and high yield of breast meat, as the most valuable part of the carcass. Some side-effects of intensive production and rapid growth of broilers include the appearance of myopathies in breast muscle. Increasing attention has been paid to the defect known as "wooden breast" (WB) due its incidence and severity of anomaly. WB is characterized by the hardness and pale colour of the fillet. These changes lower the consumer acceptance of the meat, and a pronounced WB is unsuitable for culinary and industrial processing. Different procedures can be used to tenderize the meat and include physical and chemical procedures, often combined in industry. Physical procedures comprise the application of heating, mechanical force, ultrasound, electric stimulation, hydrodynamic shock wave-pressure technology, high pressure processing, and pulsed electric field. Chemical procedures include marinating, exposure to the endogenous enzymes, and the use of exoenzymes. In the future, it is necessary to develop optimal tenderizing techniques or combinations of different tenderizing techniques to achieve better sensory quality and improved nutritional value of WB.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Culinary preparation and processing of meat with wooden breast myopathy",
volume = "854",
number = "1",
pages = "012094",
doi = "10.1088/1755-1315/854/1/012094"
}

Starčević, M., Bošković, S., Vujadinović, D., Rajčić, A., Branković-Lazić, I., Baltić, B.,& Baltić, M. Ž.. (2021). Culinary preparation and processing of meat with wooden breast myopathy. in 61st International Meat Industry Conference (MEATCON2021)
Iop Publishing Ltd, Bristol., 854(1), 012094.
https://doi.org/10.1088/1755-1315/854/1/012094

Starčević M, Bošković S, Vujadinović D, Rajčić A, Branković-Lazić I, Baltić B, Baltić MŽ. Culinary preparation and processing of meat with wooden breast myopathy. in 61st International Meat Industry Conference (MEATCON2021). 2021;854(1):012094.
doi:10.1088/1755-1315/854/1/012094 .

Starčević, Marija, Bošković, S., Vujadinović, D., Rajčić, Antonija, Branković-Lazić, Ivana, Baltić, Branislav, Baltić, Milan Ž., "Culinary preparation and processing of meat with wooden breast myopathy" in 61st International Meat Industry Conference (MEATCON2021), 854, no. 1 (2021):012094,
https://doi.org/10.1088/1755-1315/854/1/012094 . .

TY  - CONF
AU  - Rajčić, Antonija
AU  - Baltić, Milan Ž.
AU  - Branković-Lazić, Ivana
AU  - Baltić, Branislav
AU  - Starčević, Marija
AU  - Nešić, Slađan
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2303
AB  - Moderna industrija brojlera, pored značajnih proizvodnih rezultata koje beleži
uzgoj novih hibrida koji dostižu veliku telesnu masu za veoma kratko vreme i odličnu
konverziju hrane. U novije vreme, zapažen je porast broja jedinki koje su osetljivije na
stres i na razvoj novih miopatija koje imaju ključnu ulogu za zdravstveni status brojlera
i posebno na kvalitet mesa. Poslednjih deset godina, proizvođače širom sveta najviše
zabrinjava pojava nove miopatije pod nazivom „drvenaste grudi“ koja zahvata najvredniji
deo trupa brojlera – filete grudi (m. pectoralis major). Naziv ove miopatije potiče
od promena zahvaćenih mišića koji postaju znatno tvrđe konzistencije, najverovatnije
kao posledica fibroze. Pored promene konzistencije, mišić je bleđe boje, sa mestimičnim
mrljastim ili tačkastim krvavljenjima, a po površini mišića često se može zapaziti prisustvo
mutne, lepljive i želatinozne materije. Histološki, drvenaste grudi predstavljaju polifazno
miodegenerativno oboljenje, što se uočava istovremenim nalazom degenerativnih
i regenerativnih promena u mišićnom tkivu. Zapaža se povećan broj degenerisanih
i atrofičnih mišićnih vlakana, koja nemaju karakterističnu poprečnu ispruganost. Mišićna
vlakna su različitog oblika i veličine, a čest je i nalaz gigantskih vlakana. Takođe
su prisutne vakuolarna degeneracija i liza miofibrila, infiltracija mononuklearnih ćelija
(limfocita), izražena lipidoza i intersticijalna fibroza. Promene mogu biti fokalne ili difuzne,
a intenzivnije su sa starošću brojlera. Ove patohistološke i biohemijske modifikacije
mišića ne predstavljaju pitanje rizika bezbednosti hrane, ali se i te kako odražavaju
na kvalitet mesa. Dokazan je negativan uticaj ove miopatije na sposobnosti vezivanja
vode prilikom zamrzavanja i kuvanja mesa, slabijeg upijanja marinade tokom mariniranja
i izmenu teksture. Meso drvenastih grudi je tvrđe, gumastije, elastičnije i ima
veću otpornost prilikom žvakanja u odnosu na normalne filete. Svi ovi faktori zajedno
dovode do nepoželjnog izgleda takvih fileta koji odbijaju potrošače. Njihova tehnološka
obrada je često nemoguća, tako da sveukupno, drvenaste grudi nanose ogromne gubitke
proizvođačima. Udruženim snagama, naučnici širom sveta istražuju što efikasnije i
pristupačnije metode prevencije u borbi protiv ove značajne miopatije.
PB  - Srpsko veterinarsko društvo, Beograd
C3  - 32. Savetovanje Veterinara Srbije
T1  - Patohistološke karakteristike drvenastih grudi i kvalitet mesa brojlera
SP  - 333
EP  - 338
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2303
ER  - 

@conference{
author = "Rajčić, Antonija and Baltić, Milan Ž. and Branković-Lazić, Ivana and Baltić, Branislav and Starčević, Marija and Nešić, Slađan",
year = "2021",
abstract = "Moderna industrija brojlera, pored značajnih proizvodnih rezultata koje beleži
uzgoj novih hibrida koji dostižu veliku telesnu masu za veoma kratko vreme i odličnu
konverziju hrane. U novije vreme, zapažen je porast broja jedinki koje su osetljivije na
stres i na razvoj novih miopatija koje imaju ključnu ulogu za zdravstveni status brojlera
i posebno na kvalitet mesa. Poslednjih deset godina, proizvođače širom sveta najviše
zabrinjava pojava nove miopatije pod nazivom „drvenaste grudi“ koja zahvata najvredniji
deo trupa brojlera – filete grudi (m. pectoralis major). Naziv ove miopatije potiče
od promena zahvaćenih mišića koji postaju znatno tvrđe konzistencije, najverovatnije
kao posledica fibroze. Pored promene konzistencije, mišić je bleđe boje, sa mestimičnim
mrljastim ili tačkastim krvavljenjima, a po površini mišića često se može zapaziti prisustvo
mutne, lepljive i želatinozne materije. Histološki, drvenaste grudi predstavljaju polifazno
miodegenerativno oboljenje, što se uočava istovremenim nalazom degenerativnih
i regenerativnih promena u mišićnom tkivu. Zapaža se povećan broj degenerisanih
i atrofičnih mišićnih vlakana, koja nemaju karakterističnu poprečnu ispruganost. Mišićna
vlakna su različitog oblika i veličine, a čest je i nalaz gigantskih vlakana. Takođe
su prisutne vakuolarna degeneracija i liza miofibrila, infiltracija mononuklearnih ćelija
(limfocita), izražena lipidoza i intersticijalna fibroza. Promene mogu biti fokalne ili difuzne,
a intenzivnije su sa starošću brojlera. Ove patohistološke i biohemijske modifikacije
mišića ne predstavljaju pitanje rizika bezbednosti hrane, ali se i te kako odražavaju
na kvalitet mesa. Dokazan je negativan uticaj ove miopatije na sposobnosti vezivanja
vode prilikom zamrzavanja i kuvanja mesa, slabijeg upijanja marinade tokom mariniranja
i izmenu teksture. Meso drvenastih grudi je tvrđe, gumastije, elastičnije i ima
veću otpornost prilikom žvakanja u odnosu na normalne filete. Svi ovi faktori zajedno
dovode do nepoželjnog izgleda takvih fileta koji odbijaju potrošače. Njihova tehnološka
obrada je često nemoguća, tako da sveukupno, drvenaste grudi nanose ogromne gubitke
proizvođačima. Udruženim snagama, naučnici širom sveta istražuju što efikasnije i
pristupačnije metode prevencije u borbi protiv ove značajne miopatije.",
publisher = "Srpsko veterinarsko društvo, Beograd",
journal = "32. Savetovanje Veterinara Srbije",
title = "Patohistološke karakteristike drvenastih grudi i kvalitet mesa brojlera",
pages = "333-338",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2303"
}

Rajčić, A., Baltić, M. Ž., Branković-Lazić, I., Baltić, B., Starčević, M.,& Nešić, S.. (2021). Patohistološke karakteristike drvenastih grudi i kvalitet mesa brojlera. in 32. Savetovanje Veterinara Srbije
Srpsko veterinarsko društvo, Beograd., 333-338.
https://hdl.handle.net/21.15107/rcub_veterinar_2303

Rajčić A, Baltić MŽ, Branković-Lazić I, Baltić B, Starčević M, Nešić S. Patohistološke karakteristike drvenastih grudi i kvalitet mesa brojlera. in 32. Savetovanje Veterinara Srbije. 2021;:333-338.
https://hdl.handle.net/21.15107/rcub_veterinar_2303 .

Rajčić, Antonija, Baltić, Milan Ž., Branković-Lazić, Ivana, Baltić, Branislav, Starčević, Marija, Nešić, Slađan, "Patohistološke karakteristike drvenastih grudi i kvalitet mesa brojlera" in 32. Savetovanje Veterinara Srbije (2021):333-338,
https://hdl.handle.net/21.15107/rcub_veterinar_2303 .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Bošković, Saša
AU  - Branković-Lazić, Ivana
AU  - Baltić, Branislav
AU  - Rajčić, Antonija
AU  - Janjić, Jelena
AU  - Starčević, Marija
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2304
AB  - Cilj ovog rada je bio upoznavanje sa postupcima omekšavanja mesa, kao jedne
od značajnih osobina kvaliteta mesa, bilo da se radi o postupcima koji se koriste u kulinarskoj
pripremi mesa (domaćinstva, ugostiteljstvo) ili industrijskoj obradi mesa. Postupci
obrade mesa mogu da budu premortalni (uglavnom napušteni) i postmortalni.
Od postmortalnih postupaka koriste se različiti fizički postupci (zagrevanje, mehanička
obrada, injektovanje, zasecanje, primena ultrazvuka, elektrostimulacija i visoki pritisak),
a od hemijskih (aktivnost endoenzima i egzoenzima), mariniranje (soli, fosfati,
ulja, začini). Vrlo često se koriste kombinovani postupci (fizički i hemijski). Za uspešnost
omekšavanja mesa, najčešće se u praksi koriste instrumentalne metode (WBSF) i senzorna
analiza.
PB  - Srpsko veterinarsko društvo, Beograd
C3  - 32. Savetovanje Veterinara Srbije
T1  - Kulinarski i industrijski postupci omekšavanja mesa
SP  - 339
EP  - 346
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2304
ER  - 

@conference{
author = "Baltić, Milan Ž. and Bošković, Saša and Branković-Lazić, Ivana and Baltić, Branislav and Rajčić, Antonija and Janjić, Jelena and Starčević, Marija",
year = "2021",
abstract = "Cilj ovog rada je bio upoznavanje sa postupcima omekšavanja mesa, kao jedne
od značajnih osobina kvaliteta mesa, bilo da se radi o postupcima koji se koriste u kulinarskoj
pripremi mesa (domaćinstva, ugostiteljstvo) ili industrijskoj obradi mesa. Postupci
obrade mesa mogu da budu premortalni (uglavnom napušteni) i postmortalni.
Od postmortalnih postupaka koriste se različiti fizički postupci (zagrevanje, mehanička
obrada, injektovanje, zasecanje, primena ultrazvuka, elektrostimulacija i visoki pritisak),
a od hemijskih (aktivnost endoenzima i egzoenzima), mariniranje (soli, fosfati,
ulja, začini). Vrlo često se koriste kombinovani postupci (fizički i hemijski). Za uspešnost
omekšavanja mesa, najčešće se u praksi koriste instrumentalne metode (WBSF) i senzorna
analiza.",
publisher = "Srpsko veterinarsko društvo, Beograd",
journal = "32. Savetovanje Veterinara Srbije",
title = "Kulinarski i industrijski postupci omekšavanja mesa",
pages = "339-346",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2304"
}

Baltić, M. Ž., Bošković, S., Branković-Lazić, I., Baltić, B., Rajčić, A., Janjić, J.,& Starčević, M.. (2021). Kulinarski i industrijski postupci omekšavanja mesa. in 32. Savetovanje Veterinara Srbije
Srpsko veterinarsko društvo, Beograd., 339-346.
https://hdl.handle.net/21.15107/rcub_veterinar_2304

Baltić MŽ, Bošković S, Branković-Lazić I, Baltić B, Rajčić A, Janjić J, Starčević M. Kulinarski i industrijski postupci omekšavanja mesa. in 32. Savetovanje Veterinara Srbije. 2021;:339-346.
https://hdl.handle.net/21.15107/rcub_veterinar_2304 .

Baltić, Milan Ž., Bošković, Saša, Branković-Lazić, Ivana, Baltić, Branislav, Rajčić, Antonija, Janjić, Jelena, Starčević, Marija, "Kulinarski i industrijski postupci omekšavanja mesa" in 32. Savetovanje Veterinara Srbije (2021):339-346,
https://hdl.handle.net/21.15107/rcub_veterinar_2304 .

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

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

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

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

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

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

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

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

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

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

TY  - CONF
AU  - Perić, Dejan
AU  - Branković-Lazić, Ivana
AU  - Pantić, Srđan
AU  - Baltić, Milan Ž.
AU  - Janjić, Jelena
AU  - Šefer, Dragan
AU  - Radulović, Stamen
AU  - Marković, Radmila
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2252
AB  - In monogastric animals, tissue fatty acid profile directly reflects the fatty acid profile present in the animal's diet. Inadequate ratio of fatty acids in food can lead to negative effects on human health. Conjugated linoleic acid (CLA) is a group of isomers of linoleic acid (C18:2), and its most interesting role is in the prevention of tumors, atherosclerosis and diabetes. CLA is found in ruminant meat and milk, and since pigs and poultry do not have the ability to synthesize CLA, it is possible to add them to animal feed with biotechnological solutions. The scientific public imposes modern parameters for determining the nutritional value of fatty acids, in which the AI – index of atherogenicity, TI – index of thrombogenicity and H/H - hypocholesterolemic/hypercholesterolemic ratio are distinguished. The aim of this study was to determine the effect CLA addition to the diet of non-ruminants on the lipid indices of certain categories of meat, from the aspect of consumer health needs. A significant influence of the correction of feed's fatty acid composition on the lipid indices in food of animal origin was determined.
PB  - Iop Publishing Ltd, Bristol
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Influence of CLA addition in non-ruminant diets on lipid index values
VL  - 854
IS  - 1
SP  - 012071
DO  - 10.1088/1755-1315/854/1/012071
ER  - 

@conference{
author = "Perić, Dejan and Branković-Lazić, Ivana and Pantić, Srđan and Baltić, Milan Ž. and Janjić, Jelena and Šefer, Dragan and Radulović, Stamen and Marković, Radmila",
year = "2021",
abstract = "In monogastric animals, tissue fatty acid profile directly reflects the fatty acid profile present in the animal's diet. Inadequate ratio of fatty acids in food can lead to negative effects on human health. Conjugated linoleic acid (CLA) is a group of isomers of linoleic acid (C18:2), and its most interesting role is in the prevention of tumors, atherosclerosis and diabetes. CLA is found in ruminant meat and milk, and since pigs and poultry do not have the ability to synthesize CLA, it is possible to add them to animal feed with biotechnological solutions. The scientific public imposes modern parameters for determining the nutritional value of fatty acids, in which the AI – index of atherogenicity, TI – index of thrombogenicity and H/H - hypocholesterolemic/hypercholesterolemic ratio are distinguished. The aim of this study was to determine the effect CLA addition to the diet of non-ruminants on the lipid indices of certain categories of meat, from the aspect of consumer health needs. A significant influence of the correction of feed's fatty acid composition on the lipid indices in food of animal origin was determined.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Influence of CLA addition in non-ruminant diets on lipid index values",
volume = "854",
number = "1",
pages = "012071",
doi = "10.1088/1755-1315/854/1/012071"
}

Perić, D., Branković-Lazić, I., Pantić, S., Baltić, M. Ž., Janjić, J., Šefer, D., Radulović, S.,& Marković, R.. (2021). Influence of CLA addition in non-ruminant diets on lipid index values. in 61st International Meat Industry Conference (MEATCON2021)
Iop Publishing Ltd, Bristol., 854(1), 012071.
https://doi.org/10.1088/1755-1315/854/1/012071

Perić D, Branković-Lazić I, Pantić S, Baltić MŽ, Janjić J, Šefer D, Radulović S, Marković R. Influence of CLA addition in non-ruminant diets on lipid index values. in 61st International Meat Industry Conference (MEATCON2021). 2021;854(1):012071.
doi:10.1088/1755-1315/854/1/012071 .

Perić, Dejan, Branković-Lazić, Ivana, Pantić, Srđan, Baltić, Milan Ž., Janjić, Jelena, Šefer, Dragan, Radulović, Stamen, Marković, Radmila, "Influence of CLA addition in non-ruminant diets on lipid index values" in 61st International Meat Industry Conference (MEATCON2021), 854, no. 1 (2021):012071,
https://doi.org/10.1088/1755-1315/854/1/012071 . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Becskei, Zsolt
AU  - Savić, Mila
AU  - Grubić, Mirjana
AU  - Jovanović, Jelena
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2196
AB  - Nutri-score is simplified front-of-pack nutrition labelling on packed food products, used in a broad international
context to categorize food products into five colour/letter grades (best A to worst E) that reflect the foods’ nutritional quality. The labels
serve as potential help for consumers to make healthier food choices and encourage food industries to improve the nutritional quality of
the foods they produce. The aim of this study was to determine the nutritional scores and grades of meat products present on the Serbian
retail market. Ultimately, this should point out to consumers the importance of proper nutrition and encourage the meat industry to
adapt to new labelling requirements. During a two year period, 310 packaged locally-produced meat products were purchased at retail,
graded according to the Nutri-score method and categorized into 13 ad hoc product groups. The results obtained showed that 82.5% of
all examined meat products had nutritional scores that meant they were classified as unhealthy foods, while only 2.9% of meat products
(these were fresh meat or minced meats) were classified as healthy foods. Of the total number of examined meat products, 41.5% were
classified as grade E, 41% were classified as grade D, 13% received grade C, 1.6% received grade B, while only 2.9 % were classified
as grade A. Sodium chloride was an especially burdensome parameter in 10 groups (77% of all products examined), while the presence
of saturated fat was troublesome in 7 groups (54%) and high energy balance in 2 groups (15%). Serbian manufacturers are advised to
implement new formulations and/or procedures in an effort to reduce these parameters in the meat products they produce.
AB  - Nutritivni skor je pojednostavljeni sistem obeležavanja nutritivnog kvaliteta proizvoda od mesa, koji ih svrstava
u pet kategorija sa odgovorajućom bojom i slovnom oznakom. Na ovaj način potrošači dobijaju dodatnu informaciju o nutritivnim
svojstvima proizvoda od mesa koje kupuju, dok industrija dobija podsticaj da razvija kvalitetnije proizvode. Tokom dve godine ispitano
je 310 uzoraka, od kojih je 82.5% klasifikovano kao ,,nezdravo” dok je samo 2.9% uzoraka koji su se odnosili na sveže i ustinjeno meso
klasifikovani kao ,,zdravi”. Nutritivni skor proizvoda od mesa je pokazao da 41.5% proizvoda od mesa imaju ocenu E, 41% ocenu D,
13% ocenu C, 1.6% ocenu B, dok je svega 2.9% dobilo ocenu A. Posebno opterećujući nutritivni parametar za proizvode od mesa je
visok procenat soli natrijuma (77%), zatim prisustvo zasićenih masti (54%) i visok energetski bilans (15%). Cilj ovog rada je da utvrđivanjem
nutritivnog skora proizvoda od mesa potrošačima na domaćem tržištu ukaže na značaj adekvatnog izbora proizvoda od mesa
sa aspekta nutritivnog kvaliteta, dok sa druge strane takve zahteve predoči industriji mesa.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Nutritional score of meat products at retail in Serbia
T1  - Nutritivni skor proizvoda od mesa na domaćem tržištu
VL  - 61
IS  - 1
SP  - 54
EP  - 61
DO  - 10.18485/meattech.2020.61.1.4
ER  - 

@article{
author = "Rašeta, Mladen and Branković-Lazić, Ivana and Mrdović, Boris and Becskei, Zsolt and Savić, Mila and Grubić, Mirjana and Jovanović, Jelena",
year = "2020",
abstract = "Nutri-score is simplified front-of-pack nutrition labelling on packed food products, used in a broad international
context to categorize food products into five colour/letter grades (best A to worst E) that reflect the foods’ nutritional quality. The labels
serve as potential help for consumers to make healthier food choices and encourage food industries to improve the nutritional quality of
the foods they produce. The aim of this study was to determine the nutritional scores and grades of meat products present on the Serbian
retail market. Ultimately, this should point out to consumers the importance of proper nutrition and encourage the meat industry to
adapt to new labelling requirements. During a two year period, 310 packaged locally-produced meat products were purchased at retail,
graded according to the Nutri-score method and categorized into 13 ad hoc product groups. The results obtained showed that 82.5% of
all examined meat products had nutritional scores that meant they were classified as unhealthy foods, while only 2.9% of meat products
(these were fresh meat or minced meats) were classified as healthy foods. Of the total number of examined meat products, 41.5% were
classified as grade E, 41% were classified as grade D, 13% received grade C, 1.6% received grade B, while only 2.9 % were classified
as grade A. Sodium chloride was an especially burdensome parameter in 10 groups (77% of all products examined), while the presence
of saturated fat was troublesome in 7 groups (54%) and high energy balance in 2 groups (15%). Serbian manufacturers are advised to
implement new formulations and/or procedures in an effort to reduce these parameters in the meat products they produce., Nutritivni skor je pojednostavljeni sistem obeležavanja nutritivnog kvaliteta proizvoda od mesa, koji ih svrstava
u pet kategorija sa odgovorajućom bojom i slovnom oznakom. Na ovaj način potrošači dobijaju dodatnu informaciju o nutritivnim
svojstvima proizvoda od mesa koje kupuju, dok industrija dobija podsticaj da razvija kvalitetnije proizvode. Tokom dve godine ispitano
je 310 uzoraka, od kojih je 82.5% klasifikovano kao ,,nezdravo” dok je samo 2.9% uzoraka koji su se odnosili na sveže i ustinjeno meso
klasifikovani kao ,,zdravi”. Nutritivni skor proizvoda od mesa je pokazao da 41.5% proizvoda od mesa imaju ocenu E, 41% ocenu D,
13% ocenu C, 1.6% ocenu B, dok je svega 2.9% dobilo ocenu A. Posebno opterećujući nutritivni parametar za proizvode od mesa je
visok procenat soli natrijuma (77%), zatim prisustvo zasićenih masti (54%) i visok energetski bilans (15%). Cilj ovog rada je da utvrđivanjem
nutritivnog skora proizvoda od mesa potrošačima na domaćem tržištu ukaže na značaj adekvatnog izbora proizvoda od mesa
sa aspekta nutritivnog kvaliteta, dok sa druge strane takve zahteve predoči industriji mesa.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Nutritional score of meat products at retail in Serbia, Nutritivni skor proizvoda od mesa na domaćem tržištu",
volume = "61",
number = "1",
pages = "54-61",
doi = "10.18485/meattech.2020.61.1.4"
}

Rašeta, M., Branković-Lazić, I., Mrdović, B., Becskei, Z., Savić, M., Grubić, M.,& Jovanović, J.. (2020). Nutritional score of meat products at retail in Serbia. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 61(1), 54-61.
https://doi.org/10.18485/meattech.2020.61.1.4

Rašeta M, Branković-Lazić I, Mrdović B, Becskei Z, Savić M, Grubić M, Jovanović J. Nutritional score of meat products at retail in Serbia. in Meat Technology. 2020;61(1):54-61.
doi:10.18485/meattech.2020.61.1.4 .

Rašeta, Mladen, Branković-Lazić, Ivana, Mrdović, Boris, Becskei, Zsolt, Savić, Mila, Grubić, Mirjana, Jovanović, Jelena, "Nutritional score of meat products at retail in Serbia" in Meat Technology, 61, no. 1 (2020):54-61,
https://doi.org/10.18485/meattech.2020.61.1.4 . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - CONF
AU  - Baltić, Branislav
AU  - Janjić, Jelena
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Ćirić, Jelena
AU  - Marković, Radmila
AU  - Mitrović, Radmila
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1679
AB  - Only healthy animals can expect good production results. Gastrointestinal tract (GIT) health is of particular importance in broilers. GIT health has been protected by antibiotics as growth promoters for years. Since their use is forbidden, alternatives are required. One alternative is the use of medium chain fatty acid (MCFA) in broiler nutrition, in order to ensure the health of digestive tract, that is, prevent the activity of pathogenic bacteria, coccidias and viruses. Today, commercial MCFA supplement is used on the market in nutrition of broilers and piglets. Previous experiences of using MCFA in nutrition of broilers suggest that MCFA can be used as a substitute for antibiotics. In the duodenum of experimental broilers (a group of birds fed with added MCFA), the numbers of Enterococcus spp. and E. coli were significantly correlated with bird weight, but this was not the case in other intestinal segments (ileum or caecum).
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Relationships between broiler final weights and microbiota of certain segments of the intestine
VL  - 333
SP  - UNSP 012045
DO  - 10.1088/1755-1315/333/1/012045
ER  - 

@conference{
author = "Baltić, Branislav and Janjić, Jelena and Branković-Lazić, Ivana and Mrdović, Boris and Ćirić, Jelena and Marković, Radmila and Mitrović, Radmila",
year = "2019",
abstract = "Only healthy animals can expect good production results. Gastrointestinal tract (GIT) health is of particular importance in broilers. GIT health has been protected by antibiotics as growth promoters for years. Since their use is forbidden, alternatives are required. One alternative is the use of medium chain fatty acid (MCFA) in broiler nutrition, in order to ensure the health of digestive tract, that is, prevent the activity of pathogenic bacteria, coccidias and viruses. Today, commercial MCFA supplement is used on the market in nutrition of broilers and piglets. Previous experiences of using MCFA in nutrition of broilers suggest that MCFA can be used as a substitute for antibiotics. In the duodenum of experimental broilers (a group of birds fed with added MCFA), the numbers of Enterococcus spp. and E. coli were significantly correlated with bird weight, but this was not the case in other intestinal segments (ileum or caecum).",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Relationships between broiler final weights and microbiota of certain segments of the intestine",
volume = "333",
pages = "UNSP 012045",
doi = "10.1088/1755-1315/333/1/012045"
}

Baltić, B., Janjić, J., Branković-Lazić, I., Mrdović, B., Ćirić, J., Marković, R.,& Mitrović, R.. (2019). Relationships between broiler final weights and microbiota of certain segments of the intestine. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012045.
https://doi.org/10.1088/1755-1315/333/1/012045

Baltić B, Janjić J, Branković-Lazić I, Mrdović B, Ćirić J, Marković R, Mitrović R. Relationships between broiler final weights and microbiota of certain segments of the intestine. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012045.
doi:10.1088/1755-1315/333/1/012045 .

Baltić, Branislav, Janjić, Jelena, Branković-Lazić, Ivana, Mrdović, Boris, Ćirić, Jelena, Marković, Radmila, Mitrović, Radmila, "Relationships between broiler final weights and microbiota of certain segments of the intestine" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012045,
https://doi.org/10.1088/1755-1315/333/1/012045 . .

TY  - JOUR
AU  - Nikolić, Aleksandra
AU  - Babić, Milijana
AU  - Jovanović, Jelena
AU  - Čobanović, Nikola
AU  - Branković-Lazić, Ivana
AU  - Milojević, Lazar
AU  - Parunović, Nenad
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2072
AB  - Broiler meat quality depends on the interaction of several factors, including genotype, slaughter age/body weight, pre-slaughter handling, and slaughter method. The aim of this study was to determine the effect of slaughter weight on meat yield and quality of broilers. The material consisted of 42 broilers, classified into three groups: lighter (3000 g). The following meat yield parameters were measured: cold carcass weight, breast weight before and after deboning, breast skin and bone weights, thigh weight before and after deboning, thigh skin and bone weights, drumstick weight before and after deboning, and drumstick skin and bone weights. Meat pH (M. pectoralis major) and instrumental colour (breast and drumstick) were measured 24 h post-mortem. Meat quality classes (pale, soft and exudative and normal meat) were determined based on breast muscle L* value. Heavier broilers had higher (P<0.05) cold carcass weight, breast, thigh and drumstick weights both before and after deboning compared to medium and lighter broilers. In contrast, meat quality traits were not significantly (P>0.05) affected by slaughter weight. In conclusion, production of heavy broilers had a beneficial effect on meat quantity, while the effect of slaughter weight on meat quality was negligible.
AB  - Kvalitet mesa brojlera zavisi od interakcije velikog broja faktora, uključujući genotip, starost/telesnu masu, postupaka pre i posle klanja. Cilj ovog ispitivanja bio je da se ispita uticaj telesne mase na prinos i kvalitet mesa brojlera. Istraživanje je sprovedeno na 42 brojlera, grupisanih u tri grupe: brojleri telesne mase manje od 2500 g, brojleri telesne mase između 2500 i 3000 g i brojleri telesne mase veće od 3000 g. Ispitivani su sledeći pokazatelji prinosa mesa: masa hladnog trupa, masa grudi pre i posle otkoštavanja, masa kože i kostiju grudi, masa karabataka pre i posle otkoštavanja, masa kože i kostiju karabataka, masa bataka pre i posle otkoštavanja i masa kože i kostiju bataka. Od pokazatelja kvaliteta mesa određivani su pH vrednost grudne muskulature, instrumentalno (L*, a* i b*) boja grudne muskulature, karabataka i bataka 24 časa nakon klanja. Meso brojlera je razvrstavano u klase kvaliteta (bledo, meko, vodenasto – BMV i meso normalnog kvaliteta) na osnovu L* vrednosti instrumentalno određene boje u M. pectoralis major. Brojleri velike telesne mase imali su veću masu hladnog trupa, kao i veću masu grudi, karabataka i bataka u poređenju sa brojlerima iz druge dve grupe. Nije utvrđen uticaj telesne mase na pokazatelje kvaliteta mesa brojlera. Stoga se može zaključiti da se klanjem brojlera velike telesne mase dobija najveći prinos mesa što predstavlja dobru sirovinu za dalju preradu. Sa druge strane, utvrđen je zanemarljiv uticaj telesne mase na kvalitet mesa brojlera.
PB  - Institute of meat hygiene and technology
T2  - Meat Technology
T1  - Effect of broiler slaughter weight on meat yield and quality
T1  - Uticaj telesne mase na prinos i kvalitet mesa brojlera
VL  - 60
IS  - 1
SP  - 17
EP  - 23
DO  - 10.18485/meattech.2019.60.1.3
ER  - 

@article{
author = "Nikolić, Aleksandra and Babić, Milijana and Jovanović, Jelena and Čobanović, Nikola and Branković-Lazić, Ivana and Milojević, Lazar and Parunović, Nenad",
year = "2019",
abstract = "Broiler meat quality depends on the interaction of several factors, including genotype, slaughter age/body weight, pre-slaughter handling, and slaughter method. The aim of this study was to determine the effect of slaughter weight on meat yield and quality of broilers. The material consisted of 42 broilers, classified into three groups: lighter (3000 g). The following meat yield parameters were measured: cold carcass weight, breast weight before and after deboning, breast skin and bone weights, thigh weight before and after deboning, thigh skin and bone weights, drumstick weight before and after deboning, and drumstick skin and bone weights. Meat pH (M. pectoralis major) and instrumental colour (breast and drumstick) were measured 24 h post-mortem. Meat quality classes (pale, soft and exudative and normal meat) were determined based on breast muscle L* value. Heavier broilers had higher (P<0.05) cold carcass weight, breast, thigh and drumstick weights both before and after deboning compared to medium and lighter broilers. In contrast, meat quality traits were not significantly (P>0.05) affected by slaughter weight. In conclusion, production of heavy broilers had a beneficial effect on meat quantity, while the effect of slaughter weight on meat quality was negligible., Kvalitet mesa brojlera zavisi od interakcije velikog broja faktora, uključujući genotip, starost/telesnu masu, postupaka pre i posle klanja. Cilj ovog ispitivanja bio je da se ispita uticaj telesne mase na prinos i kvalitet mesa brojlera. Istraživanje je sprovedeno na 42 brojlera, grupisanih u tri grupe: brojleri telesne mase manje od 2500 g, brojleri telesne mase između 2500 i 3000 g i brojleri telesne mase veće od 3000 g. Ispitivani su sledeći pokazatelji prinosa mesa: masa hladnog trupa, masa grudi pre i posle otkoštavanja, masa kože i kostiju grudi, masa karabataka pre i posle otkoštavanja, masa kože i kostiju karabataka, masa bataka pre i posle otkoštavanja i masa kože i kostiju bataka. Od pokazatelja kvaliteta mesa određivani su pH vrednost grudne muskulature, instrumentalno (L*, a* i b*) boja grudne muskulature, karabataka i bataka 24 časa nakon klanja. Meso brojlera je razvrstavano u klase kvaliteta (bledo, meko, vodenasto – BMV i meso normalnog kvaliteta) na osnovu L* vrednosti instrumentalno određene boje u M. pectoralis major. Brojleri velike telesne mase imali su veću masu hladnog trupa, kao i veću masu grudi, karabataka i bataka u poređenju sa brojlerima iz druge dve grupe. Nije utvrđen uticaj telesne mase na pokazatelje kvaliteta mesa brojlera. Stoga se može zaključiti da se klanjem brojlera velike telesne mase dobija najveći prinos mesa što predstavlja dobru sirovinu za dalju preradu. Sa druge strane, utvrđen je zanemarljiv uticaj telesne mase na kvalitet mesa brojlera.",
publisher = "Institute of meat hygiene and technology",
journal = "Meat Technology",
title = "Effect of broiler slaughter weight on meat yield and quality, Uticaj telesne mase na prinos i kvalitet mesa brojlera",
volume = "60",
number = "1",
pages = "17-23",
doi = "10.18485/meattech.2019.60.1.3"
}

Nikolić, A., Babić, M., Jovanović, J., Čobanović, N., Branković-Lazić, I., Milojević, L.,& Parunović, N.. (2019). Effect of broiler slaughter weight on meat yield and quality. in Meat Technology
Institute of meat hygiene and technology., 60(1), 17-23.
https://doi.org/10.18485/meattech.2019.60.1.3

Nikolić A, Babić M, Jovanović J, Čobanović N, Branković-Lazić I, Milojević L, Parunović N. Effect of broiler slaughter weight on meat yield and quality. in Meat Technology. 2019;60(1):17-23.
doi:10.18485/meattech.2019.60.1.3 .

Nikolić, Aleksandra, Babić, Milijana, Jovanović, Jelena, Čobanović, Nikola, Branković-Lazić, Ivana, Milojević, Lazar, Parunović, Nenad, "Effect of broiler slaughter weight on meat yield and quality" in Meat Technology, 60, no. 1 (2019):17-23,
https://doi.org/10.18485/meattech.2019.60.1.3 . .

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

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

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

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

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

TY  - CONF
AU  - Rašeta, Mladen
AU  - Jovanović, J.
AU  - Branković-Lazić, Ivana
AU  - Trbović, Dejana
AU  - Mrdović, Boris
AU  - Becskei, Zsolt
AU  - Đorđević, V.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1725
AB  - This study aimed to determine the degree of change that unpacked pasteurized (i.e. cooked) sausages undergo during their shelf-life. For that purpose, unpacked domestic cooked sausages were examined for basic nutritional parameters, as are required to be stated on labels by local and EU legislation, at the beginning (day 1) and end of their shelf-life (day 40). Results showed the examined parameters varied significantly (the % variance range was 41.5-129.4%), which vastly exceeds the tolerance of variation limits allowed in the legislation (20-50%). The results obtained show the responsible authority would be unable to adequately control the nutrition declaration of these unpacked domestic cooked sausages. The inability to maintain the nutritional content according to the declaration of these unpacked meat products during their shelf-life is a great challenge for quality control of this type of meat product at retail.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage
VL  - 333
SP  - UNSP 012097
DO  - 10.1088/1755-1315/333/1/012097
ER  - 

@conference{
author = "Rašeta, Mladen and Jovanović, J. and Branković-Lazić, Ivana and Trbović, Dejana and Mrdović, Boris and Becskei, Zsolt and Đorđević, V.",
year = "2019",
abstract = "This study aimed to determine the degree of change that unpacked pasteurized (i.e. cooked) sausages undergo during their shelf-life. For that purpose, unpacked domestic cooked sausages were examined for basic nutritional parameters, as are required to be stated on labels by local and EU legislation, at the beginning (day 1) and end of their shelf-life (day 40). Results showed the examined parameters varied significantly (the % variance range was 41.5-129.4%), which vastly exceeds the tolerance of variation limits allowed in the legislation (20-50%). The results obtained show the responsible authority would be unable to adequately control the nutrition declaration of these unpacked domestic cooked sausages. The inability to maintain the nutritional content according to the declaration of these unpacked meat products during their shelf-life is a great challenge for quality control of this type of meat product at retail.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage",
volume = "333",
pages = "UNSP 012097",
doi = "10.1088/1755-1315/333/1/012097"
}

Rašeta, M., Jovanović, J., Branković-Lazić, I., Trbović, D., Mrdović, B., Becskei, Z.,& Đorđević, V.. (2019). Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012097.
https://doi.org/10.1088/1755-1315/333/1/012097

Rašeta M, Jovanović J, Branković-Lazić I, Trbović D, Mrdović B, Becskei Z, Đorđević V. Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012097.
doi:10.1088/1755-1315/333/1/012097 .

Rašeta, Mladen, Jovanović, J., Branković-Lazić, Ivana, Trbović, Dejana, Mrdović, Boris, Becskei, Zsolt, Đorđević, V., "Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012097,
https://doi.org/10.1088/1755-1315/333/1/012097 . .

TY  - JOUR
AU  - Đorđević, Jasna
AU  - Bošković, Marija
AU  - Stareević, Marija
AU  - Ivanović, Jelena
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
AU  - Branković-Lazić, Ivana
AU  - Baltić, Milan Ž.
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1650
AB  - The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing (20%O-2/50%CO2/30%N-2 and 20%O-2/30%CO2/50%N-2) and stored at 3 +/- 1 degrees C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5 log CFU/g. A significant difference (p < 0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p <0.01; p <0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2.
PB  - Springer, New York
T2  - Brazilian Journal of Microbiology
T1  - Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere
VL  - 49
IS  - 3
SP  - 607
EP  - 613
DO  - 10.1016/j.bjm.2017.09.009
ER  - 

@article{
author = "Đorđević, Jasna and Bošković, Marija and Stareević, Marija and Ivanović, Jelena and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Branković-Lazić, Ivana and Baltić, Milan Ž.",
year = "2018",
abstract = "The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing (20%O-2/50%CO2/30%N-2 and 20%O-2/30%CO2/50%N-2) and stored at 3 +/- 1 degrees C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5 log CFU/g. A significant difference (p < 0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p <0.01; p <0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2.",
publisher = "Springer, New York",
journal = "Brazilian Journal of Microbiology",
title = "Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere",
volume = "49",
number = "3",
pages = "607-613",
doi = "10.1016/j.bjm.2017.09.009"
}

Đorđević, J., Bošković, M., Stareević, M., Ivanović, J., Karabasil, N., Dimitrijević, M., Branković-Lazić, I.,& Baltić, M. Ž.. (2018). Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere. in Brazilian Journal of Microbiology
Springer, New York., 49(3), 607-613.
https://doi.org/10.1016/j.bjm.2017.09.009

Đorđević J, Bošković M, Stareević M, Ivanović J, Karabasil N, Dimitrijević M, Branković-Lazić I, Baltić MŽ. Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere. in Brazilian Journal of Microbiology. 2018;49(3):607-613.
doi:10.1016/j.bjm.2017.09.009 .

Đorđević, Jasna, Bošković, Marija, Stareević, Marija, Ivanović, Jelena, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Branković-Lazić, Ivana, Baltić, Milan Ž., "Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere" in Brazilian Journal of Microbiology, 49, no. 3 (2018):607-613,
https://doi.org/10.1016/j.bjm.2017.09.009 . .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Mrdović, Boris
AU  - Đorđević, Vesna
AU  - Polaček, Vladimir
AU  - Becskei, Zsolt
AU  - Branković-Lazić, Ivana
AU  - Vasilev, Dragan
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1609
AB  - Introduction. Heat treatment of food provides appropriate shelf life and safety, as well as adequate sensory properties and better digestibility, but excessive thermal processing leads to the loss of nutritive value. In practice, sterilised meat products are usually overheated, which leads to a loss of nutritive value. Therefore, it is necessary to find the optimum between the preservative effect of heat treatment and maintenance of the nutritive value of food. Control of the sterilisation efficiency is based on the Fo value, an indicator of the lethal effect of heat treatment, while the cooking (Co) value indicates a reduction of the nutritive value of heat treated products. Materials and Methods. During pâté sterilisation processes, two working heat treatment regimes were used: the regime used in regular, commercial production and an optimised regime. Heat treatment measurements were carried out using six thermocouple probes placed in the geothermal centres of six chosen cans. For each heat treatment, schematic diagrams were produced. Fo values were determined using Ellab software, and Co values by the graphic method in a semi-logarithmic Thermal Death Time diagram. Results and Conclusions. During pâté sterilisation, where the effective time was 55 minutes (regular regime) at 114 °C and 3.2 bar pressure, an average Fo value of 7.90±0.43 was achieved. By reducing the effective sterilisation time to 45 minutes (optimised regime), an average Fo value of 3.81±0.5 was achieved. Both regimes were sufficient to ensure product safety (Fo >3). The average Co value for the regular sterilisation regime was 109.83±1.33 minutes, while for the optimised regime, it was 88.67±4.27 minutes, i.e., an average reduction of 19.26%. This corresponds to a proportionally higher nutritional value of the product treated using the optimised regime. Data on the Fo and Co values achieved during the sterilisation process can make a significant contribution to obtaining products with a better nutritional value through an optimised sterilisation process, without jeopardising product safety.
AB  - Uvod. Toplotna obrda obzbeđuje održivost i bezbednost kao i adekvatna senzorna svojstva i bolju svarljivost hrane, ali suviše intenzivna topltona obrada dovodi do gubitka hranljive vrednosti. U redovnoj proizvodnji, sterilisani proizvodi od mesa se uobičajeno obrađuju suviše intenzivnim postupkom toplotne obrade, što dovodi do većeg dubitka hranljive vrednosti. Iz tog razloga, neophodno je da se pronađe optimum između konzervišućeg efekta toplotne obrade i očuvanja hranljive vrednosti hrane. Kontrola efkasnosti sterilizacije se bazira na određivanju Fo vrednsoti kao pokazatelja letalnog efekta toplotne obrade, dok Co vrednost (Cooking value) pokazuje smanjenje hranljive vrednosti toplotom obrađenih proizvoda. Materijal i metode. Za vreme sterilizacije paštete, primenjena su dva radna modela: postupak 'A' koji se koristi u redovnoj proizvodnji (uobičajeni režim) i postupak 'B' (optimizovani režim). Merenja su sprovedena pomoću 6 termopar sondi, koje su smeštene u geotermalnom centru 6 odabranih konzervi. Za svaki od toplotnih tretmana, iscrtani su dijagrami. Fo vrednost je određena Ellab softverom, a Co vrednost grafčkom metodom na polulogaritamskom TDT dijagramu. Rezultati i zaključak. Rezultati su pokazali da za vreme sterilizacije paštete, gde je efektivno vreme sterilizacije trajalo 55 min (uobičajeni režim), pri 114oC i pritisku od 3,2 bara, prosečna Fo vrednost iznosila 7,90 ± 0,43. Redukovanjem efektinog vremena sterilizacije na 45 minuta (optimizovani režim), postignuta je Fo vrednsot od 3,81 ± 0,5, pri čemu su oba režima bila dovoljna da osiguraju bezbednost proizvoda (Fo> 3). Co vrednost za uobičajeni režim sterilzacije je iznosila 109,83 ± 1,33 min, a za optimizovani režim 88.67 ± 4.27 min, pri čemu je ostvaren stepen redukcije od 19,26%, što odgovara proporcijonalno većoj hranljivoj vrednosti proizvoda tretiranog redukovanim režimom. Podaci o ostvarnim Fo i Co vrednostima za vreme postupka sterilizacije mogu da daju značajan doprinos u dobijanju proizvoda sa boljom hranljivom vrednosti kroz blaže postupke sterilizacije, a da se pri tome ne ugrozi bezbednost proizvoda.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Veterinarski Glasnik
T1  - Determination of Co-value as an indicator of nutritive value of pate sterilised by regular and optimized regime
T1  - Određivanje Co-vrednosti kao pokazatelja hranljive vrednosti paštete sterilisane uobičajenim i optimizovanim postupkom
VL  - 72
IS  - 2
SP  - 101
EP  - 111
DO  - 10.2298/VETGL180711011R
ER  - 

@article{
author = "Rašeta, Mladen and Mrdović, Boris and Đorđević, Vesna and Polaček, Vladimir and Becskei, Zsolt and Branković-Lazić, Ivana and Vasilev, Dragan",
year = "2018",
abstract = "Introduction. Heat treatment of food provides appropriate shelf life and safety, as well as adequate sensory properties and better digestibility, but excessive thermal processing leads to the loss of nutritive value. In practice, sterilised meat products are usually overheated, which leads to a loss of nutritive value. Therefore, it is necessary to find the optimum between the preservative effect of heat treatment and maintenance of the nutritive value of food. Control of the sterilisation efficiency is based on the Fo value, an indicator of the lethal effect of heat treatment, while the cooking (Co) value indicates a reduction of the nutritive value of heat treated products. Materials and Methods. During pâté sterilisation processes, two working heat treatment regimes were used: the regime used in regular, commercial production and an optimised regime. Heat treatment measurements were carried out using six thermocouple probes placed in the geothermal centres of six chosen cans. For each heat treatment, schematic diagrams were produced. Fo values were determined using Ellab software, and Co values by the graphic method in a semi-logarithmic Thermal Death Time diagram. Results and Conclusions. During pâté sterilisation, where the effective time was 55 minutes (regular regime) at 114 °C and 3.2 bar pressure, an average Fo value of 7.90±0.43 was achieved. By reducing the effective sterilisation time to 45 minutes (optimised regime), an average Fo value of 3.81±0.5 was achieved. Both regimes were sufficient to ensure product safety (Fo >3). The average Co value for the regular sterilisation regime was 109.83±1.33 minutes, while for the optimised regime, it was 88.67±4.27 minutes, i.e., an average reduction of 19.26%. This corresponds to a proportionally higher nutritional value of the product treated using the optimised regime. Data on the Fo and Co values achieved during the sterilisation process can make a significant contribution to obtaining products with a better nutritional value through an optimised sterilisation process, without jeopardising product safety., Uvod. Toplotna obrda obzbeđuje održivost i bezbednost kao i adekvatna senzorna svojstva i bolju svarljivost hrane, ali suviše intenzivna topltona obrada dovodi do gubitka hranljive vrednosti. U redovnoj proizvodnji, sterilisani proizvodi od mesa se uobičajeno obrađuju suviše intenzivnim postupkom toplotne obrade, što dovodi do većeg dubitka hranljive vrednosti. Iz tog razloga, neophodno je da se pronađe optimum između konzervišućeg efekta toplotne obrade i očuvanja hranljive vrednosti hrane. Kontrola efkasnosti sterilizacije se bazira na određivanju Fo vrednsoti kao pokazatelja letalnog efekta toplotne obrade, dok Co vrednost (Cooking value) pokazuje smanjenje hranljive vrednosti toplotom obrađenih proizvoda. Materijal i metode. Za vreme sterilizacije paštete, primenjena su dva radna modela: postupak 'A' koji se koristi u redovnoj proizvodnji (uobičajeni režim) i postupak 'B' (optimizovani režim). Merenja su sprovedena pomoću 6 termopar sondi, koje su smeštene u geotermalnom centru 6 odabranih konzervi. Za svaki od toplotnih tretmana, iscrtani su dijagrami. Fo vrednost je određena Ellab softverom, a Co vrednost grafčkom metodom na polulogaritamskom TDT dijagramu. Rezultati i zaključak. Rezultati su pokazali da za vreme sterilizacije paštete, gde je efektivno vreme sterilizacije trajalo 55 min (uobičajeni režim), pri 114oC i pritisku od 3,2 bara, prosečna Fo vrednost iznosila 7,90 ± 0,43. Redukovanjem efektinog vremena sterilizacije na 45 minuta (optimizovani režim), postignuta je Fo vrednsot od 3,81 ± 0,5, pri čemu su oba režima bila dovoljna da osiguraju bezbednost proizvoda (Fo> 3). Co vrednost za uobičajeni režim sterilzacije je iznosila 109,83 ± 1,33 min, a za optimizovani režim 88.67 ± 4.27 min, pri čemu je ostvaren stepen redukcije od 19,26%, što odgovara proporcijonalno većoj hranljivoj vrednosti proizvoda tretiranog redukovanim režimom. Podaci o ostvarnim Fo i Co vrednostima za vreme postupka sterilizacije mogu da daju značajan doprinos u dobijanju proizvoda sa boljom hranljivom vrednosti kroz blaže postupke sterilizacije, a da se pri tome ne ugrozi bezbednost proizvoda.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Veterinarski Glasnik",
title = "Determination of Co-value as an indicator of nutritive value of pate sterilised by regular and optimized regime, Određivanje Co-vrednosti kao pokazatelja hranljive vrednosti paštete sterilisane uobičajenim i optimizovanim postupkom",
volume = "72",
number = "2",
pages = "101-111",
doi = "10.2298/VETGL180711011R"
}

Rašeta, M., Mrdović, B., Đorđević, V., Polaček, V., Becskei, Z., Branković-Lazić, I.,& Vasilev, D.. (2018). Determination of Co-value as an indicator of nutritive value of pate sterilised by regular and optimized regime. in Veterinarski Glasnik
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 72(2), 101-111.
https://doi.org/10.2298/VETGL180711011R

Rašeta M, Mrdović B, Đorđević V, Polaček V, Becskei Z, Branković-Lazić I, Vasilev D. Determination of Co-value as an indicator of nutritive value of pate sterilised by regular and optimized regime. in Veterinarski Glasnik. 2018;72(2):101-111.
doi:10.2298/VETGL180711011R .

Rašeta, Mladen, Mrdović, Boris, Đorđević, Vesna, Polaček, Vladimir, Becskei, Zsolt, Branković-Lazić, Ivana, Vasilev, Dragan, "Determination of Co-value as an indicator of nutritive value of pate sterilised by regular and optimized regime" in Veterinarski Glasnik, 72, no. 2 (2018):101-111,
https://doi.org/10.2298/VETGL180711011R . .

TY  - JOUR
AU  - Đorđević, Jasna
AU  - Bošković, Marija
AU  - Dokmanović, Marija
AU  - Branković-Lazić, Ivana
AU  - Ledina, Tijana
AU  - Suvajdžić, Branko
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1506
AB  - The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the behavior of total Enterobacteriaceae in minced meat. Mixed pork and beef, in ratio 50:50%, was packaged in vacuum, modified atmosphere with 20% O-2/50% CO2/30% N-2 and modified atmosphere with 20% O-2/30% CO2/ 50% N-2, refrigerated at 3C1C and examined on days zero, 3, 6, 9 and 12 of storage. Average total Enterobacteriaceae count in minced meat samples decreased. Average total Enterobacteriaceae count in vacuum packaged meat samples was statistically significantly higher (P<0.01; P<0.05) than average total Enterobacteriaceae count in modified atmosphere packaged meat samples with both combinations of gases, from sixth day of storage. The largest decrease of total Enterobacteriaceae count was noted in modified atmosphere packaged meat samples with higher concentration (50%) of carbon dioxide.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Vacuum and modified atmosphere packaging effect on enterobacteriaceae behaviour in minced meat
VL  - 41
IS  - 2
SP  - e12837
DO  - 10.1111/jfpp.12837
ER  - 

@article{
author = "Đorđević, Jasna and Bošković, Marija and Dokmanović, Marija and Branković-Lazić, Ivana and Ledina, Tijana and Suvajdžić, Branko and Baltić, Milan Ž.",
year = "2017",
abstract = "The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the behavior of total Enterobacteriaceae in minced meat. Mixed pork and beef, in ratio 50:50%, was packaged in vacuum, modified atmosphere with 20% O-2/50% CO2/30% N-2 and modified atmosphere with 20% O-2/30% CO2/ 50% N-2, refrigerated at 3C1C and examined on days zero, 3, 6, 9 and 12 of storage. Average total Enterobacteriaceae count in minced meat samples decreased. Average total Enterobacteriaceae count in vacuum packaged meat samples was statistically significantly higher (P<0.01; P<0.05) than average total Enterobacteriaceae count in modified atmosphere packaged meat samples with both combinations of gases, from sixth day of storage. The largest decrease of total Enterobacteriaceae count was noted in modified atmosphere packaged meat samples with higher concentration (50%) of carbon dioxide.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Vacuum and modified atmosphere packaging effect on enterobacteriaceae behaviour in minced meat",
volume = "41",
number = "2",
pages = "e12837",
doi = "10.1111/jfpp.12837"
}

Đorđević, J., Bošković, M., Dokmanović, M., Branković-Lazić, I., Ledina, T., Suvajdžić, B.,& Baltić, M. Ž.. (2017). Vacuum and modified atmosphere packaging effect on enterobacteriaceae behaviour in minced meat. in Journal of Food Processing and Preservation
Wiley, Hoboken., 41(2), e12837.
https://doi.org/10.1111/jfpp.12837

Đorđević J, Bošković M, Dokmanović M, Branković-Lazić I, Ledina T, Suvajdžić B, Baltić MŽ. Vacuum and modified atmosphere packaging effect on enterobacteriaceae behaviour in minced meat. in Journal of Food Processing and Preservation. 2017;41(2):e12837.
doi:10.1111/jfpp.12837 .

Đorđević, Jasna, Bošković, Marija, Dokmanović, Marija, Branković-Lazić, Ivana, Ledina, Tijana, Suvajdžić, Branko, Baltić, Milan Ž., "Vacuum and modified atmosphere packaging effect on enterobacteriaceae behaviour in minced meat" in Journal of Food Processing and Preservation, 41, no. 2 (2017):e12837,
https://doi.org/10.1111/jfpp.12837 . .