TY  - GEN
AU  - Vasilev, Dragan
AU  - Glišić, Marija
AU  - Glišić, Milica
AU  - Teodorović, Vlado
AU  - Suvajdžić, Branko
AU  - Vasilev, Saša
AU  - Trbović, Dejana
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3023
AB  - Ovo tehničko rešenje urađeno je u
okviru Projekata: „Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji
namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih
na svetskom tržištu“ (Ev. broj III46009), rukovodilac projekta prof. dr Mirela Iličić, Tehnološki
fakultet, Univerzitet u Novom Sadu, Novi Sad, kao i projekta „Odabrane biološke opasnosti za
bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača“ (Ev. broj
TR31034). Rukovodilac projekta Prof. dr Bojan Blagojević, Poljoprivredni fakultet, Univerzitet u
Novom Sadu.
T2  - 2020
T1  - Funkcionalna fermentisana kobasica sa inulinom i lanenim uljem ”Light-Omega”
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3023
ER  - 

@misc{
author = "Vasilev, Dragan and Glišić, Marija and Glišić, Milica and Teodorović, Vlado and Suvajdžić, Branko and Vasilev, Saša and Trbović, Dejana",
abstract = "Ovo tehničko rešenje urađeno je u
okviru Projekata: „Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji
namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih
na svetskom tržištu“ (Ev. broj III46009), rukovodilac projekta prof. dr Mirela Iličić, Tehnološki
fakultet, Univerzitet u Novom Sadu, Novi Sad, kao i projekta „Odabrane biološke opasnosti za
bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača“ (Ev. broj
TR31034). Rukovodilac projekta Prof. dr Bojan Blagojević, Poljoprivredni fakultet, Univerzitet u
Novom Sadu.",
journal = "2020",
title = "Funkcionalna fermentisana kobasica sa inulinom i lanenim uljem ”Light-Omega”",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3023"
}

Vasilev, D., Glišić, M., Glišić, M., Teodorović, V., Suvajdžić, B., Vasilev, S.,& Trbović, D..Funkcionalna fermentisana kobasica sa inulinom i lanenim uljem ”Light-Omega”. in 2020.
https://hdl.handle.net/21.15107/rcub_veterinar_3023

Vasilev D, Glišić M, Glišić M, Teodorović V, Suvajdžić B, Vasilev S, Trbović D. Funkcionalna fermentisana kobasica sa inulinom i lanenim uljem ”Light-Omega”. in 2020..
https://hdl.handle.net/21.15107/rcub_veterinar_3023 .

Vasilev, Dragan, Glišić, Marija, Glišić, Milica, Teodorović, Vlado, Suvajdžić, Branko, Vasilev, Saša, Trbović, Dejana, "Funkcionalna fermentisana kobasica sa inulinom i lanenim uljem ”Light-Omega”" in 2020,
https://hdl.handle.net/21.15107/rcub_veterinar_3023 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Vranešević, Jelena
AU  - Vidaković Knežević, Suzana
AU  - Novaković, Anja
AU  - Pavlović, Anđela
AU  - Škaljac, Snežana
AU  - Kureljušić, Jasna
AU  - Vasilev, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3768
AB  - Demand for food, such as ready to eat food which is easy to consume with as long as possible
shelf life, has continuously increased due to the modernization and growth of the human population.
Sliced meat products that were normally packed and placed on the market in vacuum
packaging, were packed in MAP with the aim of extending the shelf life. The research objective
of this study was to determine the microbiological parameters and sensory characteristics
of 6 sliced meat products packaged in modified atmosphere (smoked pork loin with added
water, Budim sausage, Kamendin pancetta, Smoked pork neck with added water, Kulen,
Ham for pizza with added water) during the expected shelf life. This study included sensory
analysis and microbiological parameters (Listeria monocytogenes, Enterobacteriaceae and
total aerobic mesophilic microorganisms). All samples of sliced meat products packaged in
modified atmosphere had satisfactory microbiological and sensory characteristics during the
expected shelf life which ranged from 30 to 90 days.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life
VL  - 64
VL  - 2
SP  - 360
EP  - 364
DO  - 10.18485/meattech.2023.64.2.68
ER  - 

@article{
author = "Vranešević, Jelena and Vidaković Knežević, Suzana and Novaković, Anja and Pavlović, Anđela and Škaljac, Snežana and Kureljušić, Jasna and Vasilev, Dragan",
year = "2023",
abstract = "Demand for food, such as ready to eat food which is easy to consume with as long as possible
shelf life, has continuously increased due to the modernization and growth of the human population.
Sliced meat products that were normally packed and placed on the market in vacuum
packaging, were packed in MAP with the aim of extending the shelf life. The research objective
of this study was to determine the microbiological parameters and sensory characteristics
of 6 sliced meat products packaged in modified atmosphere (smoked pork loin with added
water, Budim sausage, Kamendin pancetta, Smoked pork neck with added water, Kulen,
Ham for pizza with added water) during the expected shelf life. This study included sensory
analysis and microbiological parameters (Listeria monocytogenes, Enterobacteriaceae and
total aerobic mesophilic microorganisms). All samples of sliced meat products packaged in
modified atmosphere had satisfactory microbiological and sensory characteristics during the
expected shelf life which ranged from 30 to 90 days.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life",
volume = "64, 2",
pages = "360-364",
doi = "10.18485/meattech.2023.64.2.68"
}

Vranešević, J., Vidaković Knežević, S., Novaković, A., Pavlović, A., Škaljac, S., Kureljušić, J.,& Vasilev, D.. (2023). Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life. in Meat Technology
Institute of Meat Hygiene and Technology., 64, 360-364.
https://doi.org/10.18485/meattech.2023.64.2.68

Vranešević J, Vidaković Knežević S, Novaković A, Pavlović A, Škaljac S, Kureljušić J, Vasilev D. Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life. in Meat Technology. 2023;64:360-364.
doi:10.18485/meattech.2023.64.2.68 .

Vranešević, Jelena, Vidaković Knežević, Suzana, Novaković, Anja, Pavlović, Anđela, Škaljac, Snežana, Kureljušić, Jasna, Vasilev, Dragan, "Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life" in Meat Technology, 64 (2023):360-364,
https://doi.org/10.18485/meattech.2023.64.2.68 . .

TY  - JOUR
AU  - Bajčić, Aleksandar
AU  - Trbović, Dejana
AU  - Vasilev, Dragan
AU  - Đorđević, Vesna
AU  - Branković Lazić, Ivana
AU  - Silađi, Čaba
AU  - Petronijević, Radivoj
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3765
AB  - Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case of other authors, which signifies the importance of using this
method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid
composition with particular attention to butyric acid. Butyric acid contents were in the range
from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77
in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other
authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential
for laboratories that must conduct analyses for food production, quality control during
production, and inspection tasks for the import and export of these food products.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Detection of milk fat in dairy products — an alternative approach
VL  - 64
IS  - 2
SP  - 285
EP  - 288
DO  - 10.18485/meattech.2023.64.2.53
ER  - 

@article{
author = "Bajčić, Aleksandar and Trbović, Dejana and Vasilev, Dragan and Đorđević, Vesna and Branković Lazić, Ivana and Silađi, Čaba and Petronijević, Radivoj",
year = "2023",
abstract = "Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case of other authors, which signifies the importance of using this
method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid
composition with particular attention to butyric acid. Butyric acid contents were in the range
from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77
in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other
authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential
for laboratories that must conduct analyses for food production, quality control during
production, and inspection tasks for the import and export of these food products.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Detection of milk fat in dairy products — an alternative approach",
volume = "64",
number = "2",
pages = "285-288",
doi = "10.18485/meattech.2023.64.2.53"
}

Bajčić, A., Trbović, D., Vasilev, D., Đorđević, V., Branković Lazić, I., Silađi, Č.,& Petronijević, R.. (2023). Detection of milk fat in dairy products — an alternative approach. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 285-288.
https://doi.org/10.18485/meattech.2023.64.2.53

Bajčić A, Trbović D, Vasilev D, Đorđević V, Branković Lazić I, Silađi Č, Petronijević R. Detection of milk fat in dairy products — an alternative approach. in Meat Technology. 2023;64(2):285-288.
doi:10.18485/meattech.2023.64.2.53 .

Bajčić, Aleksandar, Trbović, Dejana, Vasilev, Dragan, Đorđević, Vesna, Branković Lazić, Ivana, Silađi, Čaba, Petronijević, Radivoj, "Detection of milk fat in dairy products — an alternative approach" in Meat Technology, 64, no. 2 (2023):285-288,
https://doi.org/10.18485/meattech.2023.64.2.53 . .

TY  - JOUR
AU  - Čobanović, Nikola
AU  - Suvajdžić, Branko
AU  - Vićić, Ivan
AU  - Vasilev, Dragan
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3048
AB  - The aims of this study were to determine the prevalence of carcass lesions in slaughtered pigs and to quantify their relationships with
different animal characteristics, pre-slaughter factors, blood measurements, performance indices, carcass composition and meat quality
traits. Data was recorded for 30 journeys referring to 1080 market-weight pigs that originated from 15 commercial small-scale finishing
farms. Carcass lesions were visually assessed on the slaughterline in different parts of the carcass, i.e., anterior, middle and posterior,
using a three-point scale. Complete blood count was investigated. The following performance indices and carcass composition traits were
measured: average lifetime daily weight gain, live, hot and cold carcass weights, cooler shrinkage, dressing percentage, backfat thickness
and meatiness. Meat pH and temperature were measured 45 minutes postmortem. Of the 1080 pigs slaughtered in 30 batches, 70.28%
displayed some degree of lesions on the carcass (moderate – 30.00%; severe – 40.28%). The carcass lesions were the most prevalent
(50.20%) in the posterior part of the pig carcass. RYR1 genotype, live weight, loading density, lairage time, lairage density and slaughter
season affected the carcass lesion prevalence. The presence of carcass lesions, irrespective of severity, was associated with alterations in
blood measurements in slaughtered pigs, indicating compromised animal welfare. The presence of severe carcass lesions in slaughtered
pigs was significantly associated with increased meat pH45min, which led to the highest occurrence of dark, firm and dry pork. In contrast,
there was strong evidence of association between the presence of moderate carcass lesions in slaughtered pigs and both decreased meat
pH45min and increased meat T45min, which led to the highest occurrence of pale, soft and exudative pork among the carcass lesion groups.
In conclusion, this study showed a high prevalence of carcass lesions in slaughtered pigs, whereby the risk of their occurrence was affected by both animal characteristics and pre-slaughter conditions. Also, the presence of carcass lesions in slaughtered pigs, irrespective
of severity, was significantly associated with alterations in the blood measurements and pork quality.
PB  - Sciendo
T2  - Annals of Animal Science
T1  - Prevalence of carcass lesions and their effects on welfare, carcass composition and meat quality in slaughtered pigs
VL  - 23
IS  - 2
SP  - 597
EP  - 619
DO  - 10.2478/aoas-2022-0093
ER  - 

@article{
author = "Čobanović, Nikola and Suvajdžić, Branko and Vićić, Ivan and Vasilev, Dragan and Karabasil, Nedjeljko",
year = "2023",
abstract = "The aims of this study were to determine the prevalence of carcass lesions in slaughtered pigs and to quantify their relationships with
different animal characteristics, pre-slaughter factors, blood measurements, performance indices, carcass composition and meat quality
traits. Data was recorded for 30 journeys referring to 1080 market-weight pigs that originated from 15 commercial small-scale finishing
farms. Carcass lesions were visually assessed on the slaughterline in different parts of the carcass, i.e., anterior, middle and posterior,
using a three-point scale. Complete blood count was investigated. The following performance indices and carcass composition traits were
measured: average lifetime daily weight gain, live, hot and cold carcass weights, cooler shrinkage, dressing percentage, backfat thickness
and meatiness. Meat pH and temperature were measured 45 minutes postmortem. Of the 1080 pigs slaughtered in 30 batches, 70.28%
displayed some degree of lesions on the carcass (moderate – 30.00%; severe – 40.28%). The carcass lesions were the most prevalent
(50.20%) in the posterior part of the pig carcass. RYR1 genotype, live weight, loading density, lairage time, lairage density and slaughter
season affected the carcass lesion prevalence. The presence of carcass lesions, irrespective of severity, was associated with alterations in
blood measurements in slaughtered pigs, indicating compromised animal welfare. The presence of severe carcass lesions in slaughtered
pigs was significantly associated with increased meat pH45min, which led to the highest occurrence of dark, firm and dry pork. In contrast,
there was strong evidence of association between the presence of moderate carcass lesions in slaughtered pigs and both decreased meat
pH45min and increased meat T45min, which led to the highest occurrence of pale, soft and exudative pork among the carcass lesion groups.
In conclusion, this study showed a high prevalence of carcass lesions in slaughtered pigs, whereby the risk of their occurrence was affected by both animal characteristics and pre-slaughter conditions. Also, the presence of carcass lesions in slaughtered pigs, irrespective
of severity, was significantly associated with alterations in the blood measurements and pork quality.",
publisher = "Sciendo",
journal = "Annals of Animal Science",
title = "Prevalence of carcass lesions and their effects on welfare, carcass composition and meat quality in slaughtered pigs",
volume = "23",
number = "2",
pages = "597-619",
doi = "10.2478/aoas-2022-0093"
}

Čobanović, N., Suvajdžić, B., Vićić, I., Vasilev, D.,& Karabasil, N.. (2023). Prevalence of carcass lesions and their effects on welfare, carcass composition and meat quality in slaughtered pigs. in Annals of Animal Science
Sciendo., 23(2), 597-619.
https://doi.org/10.2478/aoas-2022-0093

Čobanović N, Suvajdžić B, Vićić I, Vasilev D, Karabasil N. Prevalence of carcass lesions and their effects on welfare, carcass composition and meat quality in slaughtered pigs. in Annals of Animal Science. 2023;23(2):597-619.
doi:10.2478/aoas-2022-0093 .

Čobanović, Nikola, Suvajdžić, Branko, Vićić, Ivan, Vasilev, Dragan, Karabasil, Nedjeljko, "Prevalence of carcass lesions and their effects on welfare, carcass composition and meat quality in slaughtered pigs" in Annals of Animal Science, 23, no. 2 (2023):597-619,
https://doi.org/10.2478/aoas-2022-0093 . .

TY  - CONF
AU  - Vasilev, Dragan
AU  - Bošković, Tamara
AU  - Suvajdžić, Branko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2619
AB  - Novi propis kojim se reguliše pregled mesa na trihinele donosi niz novina, kako u pogledu zahteva koje moraju da ispune laboratorije za pregled mesa na trhinele, tako i u smislu metodologije ispitivanja. Laboratorije moraju da budu akreditovane, sa izuzetkom koji se odnosi na laboratorije pri veterinarskim ambulantama, stanicama, klinikama i u objektima za klanje, ukoliko je jedina aktivnost laboratorije ispitivanje mesa na trihinele, uz uslov da raspolažu kvalifikovanim osobljem koje ima zadovoljavajuće rezultate u međulaboratorijskom ispitivanju  koje organizuje nacionalna referentna laboratorija za trihinelu, i da su upisane u “Registar laboratorije koja vrši ispitivanje na prisustvo Tichinella spp. u mesu”. Ispitivanje mesa metodom kompresije je i dalje u primeni, s tim da se može koristiti samo kod malih subjekata u poslovanju hranom, i uključuje pregled najmanje 1g uzorka pripremom 56 isečaka. Referentna metoda ispitivanja mesa na prisustvo trihinele je Veštačka digestija zbirnih uzoraka pomoću magnetne mešalice. Međutim, pored ove metode, predviđena je i mogućnost upotrebe ekvivalentnih metoda kao što su Metoda pomoću mehaničke veštačke digestije – tehnika sedimentacije, Metoda pomoću mehaničke veštačke digestije – tehnika izdvajanja na filteru, Metoda automatske veštačke digestije uzoraka težine do 35g, Metoda detekcije larvi pomoću lateks aglutinacije, kao i test veštačke digestije pomoću PrioCHECK® Trichinella AAD kita.
PB  - Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila
C3  - Zbornik predavanja XLIV seminara za inovacije znanja veterinara, Beograd, 24.02.2023.
T1  - Novi aspekti pregleda mesa na trihinele u skladu sa zakonskom regulativom
SP  - 157
EP  - 166
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2619
ER  - 

@conference{
author = "Vasilev, Dragan and Bošković, Tamara and Suvajdžić, Branko",
year = "2023",
abstract = "Novi propis kojim se reguliše pregled mesa na trihinele donosi niz novina, kako u pogledu zahteva koje moraju da ispune laboratorije za pregled mesa na trhinele, tako i u smislu metodologije ispitivanja. Laboratorije moraju da budu akreditovane, sa izuzetkom koji se odnosi na laboratorije pri veterinarskim ambulantama, stanicama, klinikama i u objektima za klanje, ukoliko je jedina aktivnost laboratorije ispitivanje mesa na trihinele, uz uslov da raspolažu kvalifikovanim osobljem koje ima zadovoljavajuće rezultate u međulaboratorijskom ispitivanju  koje organizuje nacionalna referentna laboratorija za trihinelu, i da su upisane u “Registar laboratorije koja vrši ispitivanje na prisustvo Tichinella spp. u mesu”. Ispitivanje mesa metodom kompresije je i dalje u primeni, s tim da se može koristiti samo kod malih subjekata u poslovanju hranom, i uključuje pregled najmanje 1g uzorka pripremom 56 isečaka. Referentna metoda ispitivanja mesa na prisustvo trihinele je Veštačka digestija zbirnih uzoraka pomoću magnetne mešalice. Međutim, pored ove metode, predviđena je i mogućnost upotrebe ekvivalentnih metoda kao što su Metoda pomoću mehaničke veštačke digestije – tehnika sedimentacije, Metoda pomoću mehaničke veštačke digestije – tehnika izdvajanja na filteru, Metoda automatske veštačke digestije uzoraka težine do 35g, Metoda detekcije larvi pomoću lateks aglutinacije, kao i test veštačke digestije pomoću PrioCHECK® Trichinella AAD kita.",
publisher = "Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila",
journal = "Zbornik predavanja XLIV seminara za inovacije znanja veterinara, Beograd, 24.02.2023.",
title = "Novi aspekti pregleda mesa na trihinele u skladu sa zakonskom regulativom",
pages = "157-166",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2619"
}

Vasilev, D., Bošković, T.,& Suvajdžić, B.. (2023). Novi aspekti pregleda mesa na trihinele u skladu sa zakonskom regulativom. in Zbornik predavanja XLIV seminara za inovacije znanja veterinara, Beograd, 24.02.2023.
Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila., 157-166.
https://hdl.handle.net/21.15107/rcub_veterinar_2619

Vasilev D, Bošković T, Suvajdžić B. Novi aspekti pregleda mesa na trihinele u skladu sa zakonskom regulativom. in Zbornik predavanja XLIV seminara za inovacije znanja veterinara, Beograd, 24.02.2023.. 2023;:157-166.
https://hdl.handle.net/21.15107/rcub_veterinar_2619 .

Vasilev, Dragan, Bošković, Tamara, Suvajdžić, Branko, "Novi aspekti pregleda mesa na trihinele u skladu sa zakonskom regulativom" in Zbornik predavanja XLIV seminara za inovacije znanja veterinara, Beograd, 24.02.2023. (2023):157-166,
https://hdl.handle.net/21.15107/rcub_veterinar_2619 .

TY  - JOUR
AU  - Bajčić, Aleksandar
AU  - Petronijević, Radivoj
AU  - Suvajdžić, Branko
AU  - Tomović, Vladimir
AU  - Stajković, Silvana
AU  - Vasilev, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2880
AB  - Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages
was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %,
inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and
collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters,
colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat
with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 ± 1.8 g∙kg-1), lower cholesterol content (462.3 ± 49.3 mg·kg-1) and higher content
of carbohydrates-prebiotics (74.6 ± 8.4 g∙kg-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total
fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture
parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those
with total fat replacement.
PB  - Journal of Food and Nutrition Research
T2  - Journal of Food and Nutrition Research
T1  - Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages
VL  - 62
IS  - 1
SP  - 35
EP  - 45
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2880
ER  - 

@article{
author = "Bajčić, Aleksandar and Petronijević, Radivoj and Suvajdžić, Branko and Tomović, Vladimir and Stajković, Silvana and Vasilev, Dragan",
year = "2023",
abstract = "Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages
was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %,
inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and
collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters,
colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat
with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 ± 1.8 g∙kg-1), lower cholesterol content (462.3 ± 49.3 mg·kg-1) and higher content
of carbohydrates-prebiotics (74.6 ± 8.4 g∙kg-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total
fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture
parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those
with total fat replacement.",
publisher = "Journal of Food and Nutrition Research",
journal = "Journal of Food and Nutrition Research",
title = "Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages",
volume = "62",
number = "1",
pages = "35-45",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2880"
}

Bajčić, A., Petronijević, R., Suvajdžić, B., Tomović, V., Stajković, S.,& Vasilev, D.. (2023). Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages. in Journal of Food and Nutrition Research
Journal of Food and Nutrition Research., 62(1), 35-45.
https://hdl.handle.net/21.15107/rcub_veterinar_2880

Bajčić A, Petronijević R, Suvajdžić B, Tomović V, Stajković S, Vasilev D. Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages. in Journal of Food and Nutrition Research. 2023;62(1):35-45.
https://hdl.handle.net/21.15107/rcub_veterinar_2880 .

Bajčić, Aleksandar, Petronijević, Radivoj, Suvajdžić, Branko, Tomović, Vladimir, Stajković, Silvana, Vasilev, Dragan, "Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages" in Journal of Food and Nutrition Research, 62, no. 1 (2023):35-45,
https://hdl.handle.net/21.15107/rcub_veterinar_2880 .

TY  - CONF
AU  - Vasilev, Saša
AU  - Suvajdžić, Branko
AU  - Sabljić, Ljiljana
AU  - Mitić, Ivana
AU  - Karabasil, Nedjeljko
AU  - Vejnović, Branislav
AU  - Mirilović, Milorad
AU  - Petrović, Miloš
AU  - Vasilev, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3080
AB  - U zemljama Evropske unije redovno se sprovode redovne kontrole kvaliteta
pregleda uzoraka mesa na prisustvo larvi Trichinella (PT). U ovim ispitivanjima
učestvuju sve laboratorije u kojima se koristi metod veštačke digestije mesa. Prvu
ovakvu proveru u Srbiji uspešno je organizovao INEP 2017 godine. U narednim
godinama redovno se sprovode ovakve kontrole. Tokom 2022 Fakultet
veterinarske medicine uspešno je organizovao ovakvu kontrolu za laboratorije
veterinarskih specijalističkih instituta, nekih stanica i klanica. Krajem 2022 INEP
je od strane Ministarstva poljoprivrede šumarstva i vodoprivrede, Uprave za
veterinu imenovan kao Nacionalna referentna laboratorija za otkrivanje trihinele
u mesu životinja (NRLT). Tokom 2023 godine NRLT Srbije je organizovala novu
kontrolu kvaliteta rada. Naša iskustva pokazuju da redovno učešće u eksternim
kontrolama kvaliteta pregleda dovodi do postizanja boljih rezultata laboratorija
kroz vreme i bolje zaštite potrošača. Potrebno je da sve laboratorije u Srbiji (koje
se bave pregledom mesa na prisustvo larvi trihinela u mesu) ali i u okruženju
učestvuju u ovakvim proverama najmanje jednom godišnje, kao i vanredno kad
kod imaju novog člana tima. Takođe, poželjno je da sve ove laboratorije imaju
referentni materijal (larve trihinela u alkoholu) i po potrebi zatraže probne uzorke
radi treninga.
AB  - In the European Union countries regular quality controls (PT) are carried out for
the examination of meat samples for the presence of Trichinella larvae. All
laboratories that use the method of artificial digestion of meat participate in these
tests. The first such control in Serbia was successfully organized by INEP in 2017.
In the following years, such controls were carried out regularly. During 2022, the
Faculty of Veterinary Medicine successfully organized control for laboratories
from veterinary specialist institutes, some veterinary stations and
slaughterhouses. At the end of 2022, INEP was appointed by the Ministry of
Agriculture, Forestry and Water Management, Veterinary Directorate as the
National Reference Laboratory for the detection of Trichinella in meat (NRLT).
During 2023, NRLT organized a new quality control. Our experience shows that
regular participation in external quality control leads to better laboratory results
over time and better consumer protection. It is necessary that all laboratories in
Serbia (which control meat for the presence of Trichinella larvae) and in the
surrounding countries participate in such controls at least once a year, as well as
aditionally when they have a new team member. Also, it is desirable that all these
laboratories have a reference material (Trichinella larvae in alcohol) and, if
necessary, request test samples for training purposes.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023
T1  - Kontrola kvaliteta pregleda uzoraka mesa na prisustvo larvi Trichinella – iskustvo iz Srbije
T1  - Quality control of examination of meat samples for the presence of Trichinella larvae - experience from Serbia
SP  - 136
EP  - 137
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3080
ER  - 

@conference{
author = "Vasilev, Saša and Suvajdžić, Branko and Sabljić, Ljiljana and Mitić, Ivana and Karabasil, Nedjeljko and Vejnović, Branislav and Mirilović, Milorad and Petrović, Miloš and Vasilev, Dragan",
year = "2023",
abstract = "U zemljama Evropske unije redovno se sprovode redovne kontrole kvaliteta
pregleda uzoraka mesa na prisustvo larvi Trichinella (PT). U ovim ispitivanjima
učestvuju sve laboratorije u kojima se koristi metod veštačke digestije mesa. Prvu
ovakvu proveru u Srbiji uspešno je organizovao INEP 2017 godine. U narednim
godinama redovno se sprovode ovakve kontrole. Tokom 2022 Fakultet
veterinarske medicine uspešno je organizovao ovakvu kontrolu za laboratorije
veterinarskih specijalističkih instituta, nekih stanica i klanica. Krajem 2022 INEP
je od strane Ministarstva poljoprivrede šumarstva i vodoprivrede, Uprave za
veterinu imenovan kao Nacionalna referentna laboratorija za otkrivanje trihinele
u mesu životinja (NRLT). Tokom 2023 godine NRLT Srbije je organizovala novu
kontrolu kvaliteta rada. Naša iskustva pokazuju da redovno učešće u eksternim
kontrolama kvaliteta pregleda dovodi do postizanja boljih rezultata laboratorija
kroz vreme i bolje zaštite potrošača. Potrebno je da sve laboratorije u Srbiji (koje
se bave pregledom mesa na prisustvo larvi trihinela u mesu) ali i u okruženju
učestvuju u ovakvim proverama najmanje jednom godišnje, kao i vanredno kad
kod imaju novog člana tima. Takođe, poželjno je da sve ove laboratorije imaju
referentni materijal (larve trihinela u alkoholu) i po potrebi zatraže probne uzorke
radi treninga., In the European Union countries regular quality controls (PT) are carried out for
the examination of meat samples for the presence of Trichinella larvae. All
laboratories that use the method of artificial digestion of meat participate in these
tests. The first such control in Serbia was successfully organized by INEP in 2017.
In the following years, such controls were carried out regularly. During 2022, the
Faculty of Veterinary Medicine successfully organized control for laboratories
from veterinary specialist institutes, some veterinary stations and
slaughterhouses. At the end of 2022, INEP was appointed by the Ministry of
Agriculture, Forestry and Water Management, Veterinary Directorate as the
National Reference Laboratory for the detection of Trichinella in meat (NRLT).
During 2023, NRLT organized a new quality control. Our experience shows that
regular participation in external quality control leads to better laboratory results
over time and better consumer protection. It is necessary that all laboratories in
Serbia (which control meat for the presence of Trichinella larvae) and in the
surrounding countries participate in such controls at least once a year, as well as
aditionally when they have a new team member. Also, it is desirable that all these
laboratories have a reference material (Trichinella larvae in alcohol) and, if
necessary, request test samples for training purposes.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023",
title = "Kontrola kvaliteta pregleda uzoraka mesa na prisustvo larvi Trichinella – iskustvo iz Srbije, Quality control of examination of meat samples for the presence of Trichinella larvae - experience from Serbia",
pages = "136-137",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3080"
}

Vasilev, S., Suvajdžić, B., Sabljić, L., Mitić, I., Karabasil, N., Vejnović, B., Mirilović, M., Petrović, M.,& Vasilev, D.. (2023). Kontrola kvaliteta pregleda uzoraka mesa na prisustvo larvi Trichinella – iskustvo iz Srbije. in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023
Banja Luka : Veterinarska komora Republike Srpske., 136-137.
https://hdl.handle.net/21.15107/rcub_veterinar_3080

Vasilev S, Suvajdžić B, Sabljić L, Mitić I, Karabasil N, Vejnović B, Mirilović M, Petrović M, Vasilev D. Kontrola kvaliteta pregleda uzoraka mesa na prisustvo larvi Trichinella – iskustvo iz Srbije. in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023. 2023;:136-137.
https://hdl.handle.net/21.15107/rcub_veterinar_3080 .

Vasilev, Saša, Suvajdžić, Branko, Sabljić, Ljiljana, Mitić, Ivana, Karabasil, Nedjeljko, Vejnović, Branislav, Mirilović, Milorad, Petrović, Miloš, Vasilev, Dragan, "Kontrola kvaliteta pregleda uzoraka mesa na prisustvo larvi Trichinella – iskustvo iz Srbije" in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023 (2023):136-137,
https://hdl.handle.net/21.15107/rcub_veterinar_3080 .

TY  - CONF
AU  - Sikimić, Petar
AU  - Suvajdžić, Branko
AU  - Vasilev, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3090
AB  - Обука паса трагача кроз традиционални приступ подразумева постављање
мамаца на земљу, на позицији врха отиска стопала, и након тога награду у
сакривеној чинији са храном. Циљ овог рада је да се уведу иновације које би
побољшале технику обуке паса, у смислу квалитета рада и крајњег исхода
обуке. Сходно томе, промењен је начин постављања мамаца као и вид награде
који се обезбеђује псима. Мамци се постављају помоћу полагача у рупу која је
направљена у подлози бушачем на тачно одређеној дубини која је регулисана
граничником. За полагање се користи специјално за ову намену напављен
инструмент - клипни полагач. Као награда за обављени рад користи се месни
производ од говеђег бута исечен на величину коцке шећера, саламурен,
продимљен, делимично запечен и вакумизиран. Резлтати су показали да се
применом ових иновација у обуци паса трагача значајно побољшао квалитет и
брзина обуке. Наиме, пси су имали боље интересовање за рад, већи афинитет
према додељеној награди и самим тим већу мотивацију за рад.
AB  - The training of hound dogs traditionally use of baits placed on the thumbprint on
the ground followed by treat in the hidden bowl. The aim of the paper is to
describe introduced innovations in aim to improve quality of the dog training
technique and to achieve better result of the training. Therefore the bait
positioning and the treat formula for dogs. The bait is placed by the planter in the
hole dug by the drill to determined depth. The device plunger-planter for baits is
specially designed for dog training. The treat is formulated from beef hindquarter
meat salted, smoked, partly baked and cut on chunks sized as sugar cubes. The
results showed that our innovative training procedure significantly improve the
quality and decreases the training period. The result revealed increased
motivation of dogs for working and better affinity for the treat offered.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023
T1  - Inovativni pristup u obuci pasa tragača
T1  - Innovative approach to training of hounds
IS  - 193
EP  - 194
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3090
ER  - 

@conference{
author = "Sikimić, Petar and Suvajdžić, Branko and Vasilev, Dragan",
year = "2023",
abstract = "Обука паса трагача кроз традиционални приступ подразумева постављање
мамаца на земљу, на позицији врха отиска стопала, и након тога награду у
сакривеној чинији са храном. Циљ овог рада је да се уведу иновације које би
побољшале технику обуке паса, у смислу квалитета рада и крајњег исхода
обуке. Сходно томе, промењен је начин постављања мамаца као и вид награде
који се обезбеђује псима. Мамци се постављају помоћу полагача у рупу која је
направљена у подлози бушачем на тачно одређеној дубини која је регулисана
граничником. За полагање се користи специјално за ову намену напављен
инструмент - клипни полагач. Као награда за обављени рад користи се месни
производ од говеђег бута исечен на величину коцке шећера, саламурен,
продимљен, делимично запечен и вакумизиран. Резлтати су показали да се
применом ових иновација у обуци паса трагача значајно побољшао квалитет и
брзина обуке. Наиме, пси су имали боље интересовање за рад, већи афинитет
према додељеној награди и самим тим већу мотивацију за рад., The training of hound dogs traditionally use of baits placed on the thumbprint on
the ground followed by treat in the hidden bowl. The aim of the paper is to
describe introduced innovations in aim to improve quality of the dog training
technique and to achieve better result of the training. Therefore the bait
positioning and the treat formula for dogs. The bait is placed by the planter in the
hole dug by the drill to determined depth. The device plunger-planter for baits is
specially designed for dog training. The treat is formulated from beef hindquarter
meat salted, smoked, partly baked and cut on chunks sized as sugar cubes. The
results showed that our innovative training procedure significantly improve the
quality and decreases the training period. The result revealed increased
motivation of dogs for working and better affinity for the treat offered.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023",
title = "Inovativni pristup u obuci pasa tragača, Innovative approach to training of hounds",
number = "193",
pages = "194",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3090"
}

Sikimić, P., Suvajdžić, B.,& Vasilev, D.. (2023). Inovativni pristup u obuci pasa tragača. in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023
Banja Luka : Veterinarska komora Republike Srpske.(193).
https://hdl.handle.net/21.15107/rcub_veterinar_3090

Sikimić P, Suvajdžić B, Vasilev D. Inovativni pristup u obuci pasa tragača. in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023. 2023;(193):null-194.
https://hdl.handle.net/21.15107/rcub_veterinar_3090 .

Sikimić, Petar, Suvajdžić, Branko, Vasilev, Dragan, "Inovativni pristup u obuci pasa tragača" in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023, no. 193 (2023),
https://hdl.handle.net/21.15107/rcub_veterinar_3090 .

TY  - JOUR
AU  - Vasilev, Saša
AU  - Ciupescu, Laurentiu Mihai
AU  - Lalkovski, Nikolay
AU  - Balic, Davor
AU  - Vasilev, Dragan
AU  - Marucci, Gianluca
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3134
AB  - In some Southeastern European (SEE) countries, like Serbia, Romania, and Bulgaria, trichinellosis is one of the
most important foodborne zoonotic diseases. In those countries, EU regulation and local authorities require the
staff of laboratories performing official controls on meat to be properly trained and to check their competence by
participating regularly in proficiency testing (PT). PTs are organized by National Reference Laboratories for
Trichinella of each country and involve all official laboratories testing meat. In Romania and Bulgaria, the organization
of PT for the detection of Trichinella larvae in meat by Magnetic Stirrer Method (MSM) started in
2012. In Croatia and Serbia PT was first organized in 2015 and 2017, respectively. This study presents data on
the performance obtained by official laboratories of SEE countries that organize PT at national level and compares
the performance obtained by laboratories belonging to different countries. Results suggest that the constant
participation in PT leads to an increase in the performance of participating laboratories by positively affecting
the staff accuracy in sample testing by MSM. Since the percentage of recovered larvae was in some cases suboptimal
(<80%) and occasionally very poor (<40%), there is room for improvement. The regular participation in
PT by laboratories involved in official controls on meat intended for human consumption is fundamental to
guarantee consumer safety.
PB  - Elsevier
T2  - Veterinary Parasitology
T1  - Trichinella proficiency testing in Southeastern European countries
VL  - 320
SP  - 109982
DO  - 10.1016/j.vetpar.2023.109982
ER  - 

@article{
author = "Vasilev, Saša and Ciupescu, Laurentiu Mihai and Lalkovski, Nikolay and Balic, Davor and Vasilev, Dragan and Marucci, Gianluca",
year = "2023",
abstract = "In some Southeastern European (SEE) countries, like Serbia, Romania, and Bulgaria, trichinellosis is one of the
most important foodborne zoonotic diseases. In those countries, EU regulation and local authorities require the
staff of laboratories performing official controls on meat to be properly trained and to check their competence by
participating regularly in proficiency testing (PT). PTs are organized by National Reference Laboratories for
Trichinella of each country and involve all official laboratories testing meat. In Romania and Bulgaria, the organization
of PT for the detection of Trichinella larvae in meat by Magnetic Stirrer Method (MSM) started in
2012. In Croatia and Serbia PT was first organized in 2015 and 2017, respectively. This study presents data on
the performance obtained by official laboratories of SEE countries that organize PT at national level and compares
the performance obtained by laboratories belonging to different countries. Results suggest that the constant
participation in PT leads to an increase in the performance of participating laboratories by positively affecting
the staff accuracy in sample testing by MSM. Since the percentage of recovered larvae was in some cases suboptimal
(<80%) and occasionally very poor (<40%), there is room for improvement. The regular participation in
PT by laboratories involved in official controls on meat intended for human consumption is fundamental to
guarantee consumer safety.",
publisher = "Elsevier",
journal = "Veterinary Parasitology",
title = "Trichinella proficiency testing in Southeastern European countries",
volume = "320",
pages = "109982",
doi = "10.1016/j.vetpar.2023.109982"
}

Vasilev, S., Ciupescu, L. M., Lalkovski, N., Balic, D., Vasilev, D.,& Marucci, G.. (2023). Trichinella proficiency testing in Southeastern European countries. in Veterinary Parasitology
Elsevier., 320, 109982.
https://doi.org/10.1016/j.vetpar.2023.109982

Vasilev S, Ciupescu LM, Lalkovski N, Balic D, Vasilev D, Marucci G. Trichinella proficiency testing in Southeastern European countries. in Veterinary Parasitology. 2023;320:109982.
doi:10.1016/j.vetpar.2023.109982 .

Vasilev, Saša, Ciupescu, Laurentiu Mihai, Lalkovski, Nikolay, Balic, Davor, Vasilev, Dragan, Marucci, Gianluca, "Trichinella proficiency testing in Southeastern European countries" in Veterinary Parasitology, 320 (2023):109982,
https://doi.org/10.1016/j.vetpar.2023.109982 . .

TY  - CONF
AU  - Vasilev, Saša
AU  - Suvajdžić, Branko
AU  - Mirilović, Milorad
AU  - Ćirović, Duško
AU  - Vejnović, Branislav
AU  - Plavšić, Budimir
AU  - Vasilev, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3241
AB  - Porast broja ljudske populacije u svetu i nastale promene prirodnog okruženja
povećavaju mogućnost za interakciju između ljudi i životinja, što može dovesti do
pojave i širenja različitih zaraznih bolesti. Bolesti divljih životinja mogu da utiču utiču
osim na same divlje životinje i na javno zdravlje, ekonomiju ali i na očuvanje
biodiverziteta. Bolesti koje se mogu preneti sa divljih i domaćih životinja na čoveka,
koje se označavaju kao zoonoze, mogu biti izazvane određenim parazitima. Parazitske
nematode iz roda Trichinella su uzročnici infekcije kod životinja ali i zoonotske bolesti
trihineloze, koja predstavlja ozbiljan rizik po ljudsko zdravlje. Životinje zaražene
trihinelom, osim u težim slučajevima, ne pokazuju spoljne znake infekcije. Brojne vrste
divljih životinja mogu nositi larve trihinela. Divlje životinje se mogu zaraziti
konzumiranjem drugih inficiranih divljih životinja ili otpadaka koji sadrže zaraženo
meso. Rod Trichinella obuhvata 10 vrsta: T. spiralis, T. nativa, T. britovi, T. murrelli, T.
nelsoni, T. patagoniensis i T. chanchalensis (vrste koje stvaraju kapsulu), T.
pseudospiralis, T. papuae i T. zimbabvensis (neinkapsulirane vrste) kao i tri genotipa
(Trichinella T6, T8 i T9). Ove nematode su rasprostranjene širom sveta i mogu
inficirati širok spektar vrsta životinja, a prenose se u domaćem i silvatičnom ciklusu.
Do 2009. godine T. spiralis se smatrala jedinom vrstom iz roda Trichinella koji je
prisutan kod domaćih i divljih životinja u Srbiji. Tada je primenom molekularne
analize potvrđeno prisustvo T. britovi kod lisica i vukova u Srbiji, pored već
potvrđenog prisustva T. spiralis. Ove analize su bile početak opsežnih ispitivanja
rasprostranjenosti trihinele kod divljih životinja u našoj zemlji. Ustanovljeno je da
postoji infekcija trihinelom kod nekoliko vrsta divljih životinja (vuk, lisica, šakal, divlja
svinja, divlja mačka, jazavac, kuna, mrki tvor, vidra), što omogućava održavanje ovog parazita u silvatičnom krugu ali i eventualno prenošenje Trichinella spp. do svinja koje
se gaje u dvorištima ili puštaju u prirodu. Podaci pokazuju da je prisutna infekcija
trihinelom kod 6% od 469 ispitanih divljih mesojeda prikupljenih u periodu od 1994.
do 2013. godine u Srbiji. Novija istraživanja su pokazala da je polovina (49,5%)
ispitanih vukova u Srbiji zaražena sa T. britovi. Utvrđeno je da je 16,5% zlatnih šakala
bilo zaraženo trihinelom, od kojih je više od dve trećine imalo larve T. spiralis i trećina
T. britovi. Ovakva istraživanja su pokazala da postoji rizik da nekoliko vrsta divljih
životinja može preneti trihinelu na populaciju svinja u slobodnom uzgoju i u dvorištu
i na taj način doprineti održavanju i širenju infekcije.Od četiri vrste trihinele (T.
spiralis, T. britovi, T. pseudospiralis i T. nativa) identifikovanih u Evropi do sada, u Srbiji
kod divljih životinja dokazano je prisustvo dve vrste (T. spiralis i T. britovi). Radi
sprečavanja kruženja trihinele u lovištima neophodno je kao i za sprečavanje drugih
zaraznih bolesti pridržavati se svih biosigurnosnih mera (odgovorni lov, primena
sanitarnih mera tokom svih faza lova, evisceracija ulovljenih životinja na za to
predviđenim mestima i bezbedno odlaganje, nakon uzimanja trofeja od mesojeda
obavezno neškodljivo uklanjanje trupova, postepeno smanjenje štetočina, bolesne
životinje i sve leševe divljih životinja nađenih u lovištu potrebno je odmah prijaviti
nadležnom veterinaru) u lovištu za dobro gazdovanje lovištem. Što se tiče prekidanja
lanca kruženja trihinele izuzetno je važno da lovci ne hrane divlje životinje mesom ili
proizvodima od mesa (kobasicama, nekuvanim mesom, ostacima hrane koji sadrže
meso - pomije) koji nisu pregledani na prisustvo larvi trihinele ili čak sadrže ove larve.
Osim toga važno je napomenuti da u skladu sa propisima uzorak mišića svake
odstreljene divlje svinje mora da bude ispitan na prisustvo larvi trihinela metodom
veštačke digestije. Znacaj ove mere je ne samo zbog otkrivanja pozitivnih divljih svinja
i sprečavanja infekcije ljudi već i zbog neskodljivog uklanjanja pozitivnih i prekidanja
lanca širenja u lovistu.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
T1  - Trihinela kod divljih životinja u Srbiji
SP  - 248
EP  - 249
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3241
ER  - 

@conference{
author = "Vasilev, Saša and Suvajdžić, Branko and Mirilović, Milorad and Ćirović, Duško and Vejnović, Branislav and Plavšić, Budimir and Vasilev, Dragan",
year = "2023",
abstract = "Porast broja ljudske populacije u svetu i nastale promene prirodnog okruženja
povećavaju mogućnost za interakciju između ljudi i životinja, što može dovesti do
pojave i širenja različitih zaraznih bolesti. Bolesti divljih životinja mogu da utiču utiču
osim na same divlje životinje i na javno zdravlje, ekonomiju ali i na očuvanje
biodiverziteta. Bolesti koje se mogu preneti sa divljih i domaćih životinja na čoveka,
koje se označavaju kao zoonoze, mogu biti izazvane određenim parazitima. Parazitske
nematode iz roda Trichinella su uzročnici infekcije kod životinja ali i zoonotske bolesti
trihineloze, koja predstavlja ozbiljan rizik po ljudsko zdravlje. Životinje zaražene
trihinelom, osim u težim slučajevima, ne pokazuju spoljne znake infekcije. Brojne vrste
divljih životinja mogu nositi larve trihinela. Divlje životinje se mogu zaraziti
konzumiranjem drugih inficiranih divljih životinja ili otpadaka koji sadrže zaraženo
meso. Rod Trichinella obuhvata 10 vrsta: T. spiralis, T. nativa, T. britovi, T. murrelli, T.
nelsoni, T. patagoniensis i T. chanchalensis (vrste koje stvaraju kapsulu), T.
pseudospiralis, T. papuae i T. zimbabvensis (neinkapsulirane vrste) kao i tri genotipa
(Trichinella T6, T8 i T9). Ove nematode su rasprostranjene širom sveta i mogu
inficirati širok spektar vrsta životinja, a prenose se u domaćem i silvatičnom ciklusu.
Do 2009. godine T. spiralis se smatrala jedinom vrstom iz roda Trichinella koji je
prisutan kod domaćih i divljih životinja u Srbiji. Tada je primenom molekularne
analize potvrđeno prisustvo T. britovi kod lisica i vukova u Srbiji, pored već
potvrđenog prisustva T. spiralis. Ove analize su bile početak opsežnih ispitivanja
rasprostranjenosti trihinele kod divljih životinja u našoj zemlji. Ustanovljeno je da
postoji infekcija trihinelom kod nekoliko vrsta divljih životinja (vuk, lisica, šakal, divlja
svinja, divlja mačka, jazavac, kuna, mrki tvor, vidra), što omogućava održavanje ovog parazita u silvatičnom krugu ali i eventualno prenošenje Trichinella spp. do svinja koje
se gaje u dvorištima ili puštaju u prirodu. Podaci pokazuju da je prisutna infekcija
trihinelom kod 6% od 469 ispitanih divljih mesojeda prikupljenih u periodu od 1994.
do 2013. godine u Srbiji. Novija istraživanja su pokazala da je polovina (49,5%)
ispitanih vukova u Srbiji zaražena sa T. britovi. Utvrđeno je da je 16,5% zlatnih šakala
bilo zaraženo trihinelom, od kojih je više od dve trećine imalo larve T. spiralis i trećina
T. britovi. Ovakva istraživanja su pokazala da postoji rizik da nekoliko vrsta divljih
životinja može preneti trihinelu na populaciju svinja u slobodnom uzgoju i u dvorištu
i na taj način doprineti održavanju i širenju infekcije.Od četiri vrste trihinele (T.
spiralis, T. britovi, T. pseudospiralis i T. nativa) identifikovanih u Evropi do sada, u Srbiji
kod divljih životinja dokazano je prisustvo dve vrste (T. spiralis i T. britovi). Radi
sprečavanja kruženja trihinele u lovištima neophodno je kao i za sprečavanje drugih
zaraznih bolesti pridržavati se svih biosigurnosnih mera (odgovorni lov, primena
sanitarnih mera tokom svih faza lova, evisceracija ulovljenih životinja na za to
predviđenim mestima i bezbedno odlaganje, nakon uzimanja trofeja od mesojeda
obavezno neškodljivo uklanjanje trupova, postepeno smanjenje štetočina, bolesne
životinje i sve leševe divljih životinja nađenih u lovištu potrebno je odmah prijaviti
nadležnom veterinaru) u lovištu za dobro gazdovanje lovištem. Što se tiče prekidanja
lanca kruženja trihinele izuzetno je važno da lovci ne hrane divlje životinje mesom ili
proizvodima od mesa (kobasicama, nekuvanim mesom, ostacima hrane koji sadrže
meso - pomije) koji nisu pregledani na prisustvo larvi trihinele ili čak sadrže ove larve.
Osim toga važno je napomenuti da u skladu sa propisima uzorak mišića svake
odstreljene divlje svinje mora da bude ispitan na prisustvo larvi trihinela metodom
veštačke digestije. Znacaj ove mere je ne samo zbog otkrivanja pozitivnih divljih svinja
i sprečavanja infekcije ljudi već i zbog neskodljivog uklanjanja pozitivnih i prekidanja
lanca širenja u lovistu.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023",
title = "Trihinela kod divljih životinja u Srbiji",
pages = "248-249",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3241"
}

Vasilev, S., Suvajdžić, B., Mirilović, M., Ćirović, D., Vejnović, B., Plavšić, B.,& Vasilev, D.. (2023). Trihinela kod divljih životinja u Srbiji. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
Beograd : Srpsko veterinarsko društvo., 248-249.
https://hdl.handle.net/21.15107/rcub_veterinar_3241

Vasilev S, Suvajdžić B, Mirilović M, Ćirović D, Vejnović B, Plavšić B, Vasilev D. Trihinela kod divljih životinja u Srbiji. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023. 2023;:248-249.
https://hdl.handle.net/21.15107/rcub_veterinar_3241 .

Vasilev, Saša, Suvajdžić, Branko, Mirilović, Milorad, Ćirović, Duško, Vejnović, Branislav, Plavšić, Budimir, Vasilev, Dragan, "Trihinela kod divljih životinja u Srbiji" in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023 (2023):248-249,
https://hdl.handle.net/21.15107/rcub_veterinar_3241 .

TY  - JOUR
AU  - Vasilev, Dragan
AU  - Suvajdžić, Branko
AU  - Bajčić, Aleksandar
AU  - Stajković, Silvana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3320
AB  - Fat replacement in meat products has gained in importance during recent decades, ever since
animal fat was recognized as one of the significant causes of chronic non‑infectious diseases
in modern human populations. Meat products with the highest fat contents include different
types of sausages. As fatty tissue plays important roles in sausage quality, fat replacement is
not an easy task. There are different approaches which depend on the sausage type. In fermented
sausages, the fat substitute should successfully imitate the fatty tissue particles, and
in emulsion‑type sausages, the fat substitute should be thoroughly mixed and incorporated
into the meat batter. The fat substitutes can be of protein or carbohydrate nature, and often are
combined with oils rich in polyunsaturated fatty acids, aiming not only to reduce the amount
of animal fat in sausages, but also to improve the fatty acid composition of the products.
However, fat replacement without affecting sausage quality and shelf life was previously
possible only partially and involved a relatively small percentage of replaced fat. Nowadays,
some recent studies have reported 100% fatty tissue replacement without adverse effects on
the products’ properties, opening a new chapter in designing low fat meat products.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Perspectives in fat replacement in sausages
VL  - 64
IS  - 2
SP  - 140
EP  - 144
DO  - 10.18485/meattech.2023.64.2.25
ER  - 

@article{
author = "Vasilev, Dragan and Suvajdžić, Branko and Bajčić, Aleksandar and Stajković, Silvana",
year = "2023",
abstract = "Fat replacement in meat products has gained in importance during recent decades, ever since
animal fat was recognized as one of the significant causes of chronic non‑infectious diseases
in modern human populations. Meat products with the highest fat contents include different
types of sausages. As fatty tissue plays important roles in sausage quality, fat replacement is
not an easy task. There are different approaches which depend on the sausage type. In fermented
sausages, the fat substitute should successfully imitate the fatty tissue particles, and
in emulsion‑type sausages, the fat substitute should be thoroughly mixed and incorporated
into the meat batter. The fat substitutes can be of protein or carbohydrate nature, and often are
combined with oils rich in polyunsaturated fatty acids, aiming not only to reduce the amount
of animal fat in sausages, but also to improve the fatty acid composition of the products.
However, fat replacement without affecting sausage quality and shelf life was previously
possible only partially and involved a relatively small percentage of replaced fat. Nowadays,
some recent studies have reported 100% fatty tissue replacement without adverse effects on
the products’ properties, opening a new chapter in designing low fat meat products.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Perspectives in fat replacement in sausages",
volume = "64",
number = "2",
pages = "140-144",
doi = "10.18485/meattech.2023.64.2.25"
}

Vasilev, D., Suvajdžić, B., Bajčić, A.,& Stajković, S.. (2023). Perspectives in fat replacement in sausages. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 140-144.
https://doi.org/10.18485/meattech.2023.64.2.25

Vasilev D, Suvajdžić B, Bajčić A, Stajković S. Perspectives in fat replacement in sausages. in Meat Technology. 2023;64(2):140-144.
doi:10.18485/meattech.2023.64.2.25 .

Vasilev, Dragan, Suvajdžić, Branko, Bajčić, Aleksandar, Stajković, Silvana, "Perspectives in fat replacement in sausages" in Meat Technology, 64, no. 2 (2023):140-144,
https://doi.org/10.18485/meattech.2023.64.2.25 . .

TY  - JOUR
AU  - Betić, Nikola
AU  - Branković Lazić, Ivana
AU  - Karabasil, Nedjeljko
AU  - Vasilev, Dragan
AU  - Uzelac, Aleksandra
AU  - Klun, Ivana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3328
AB  - Parasites are highly significant pathogens that are transmitted through food. Their specific
life cycles, transmission routes, and usually a lengthy period between infection and the first
symptoms of the disease make them a substantial risk to public health. Additionally, there
are challenges in detection, diagnosis, and treatment. Toxoplasmosis is considered the most
widespread parasitic infection on a global scale. It is caused by the protozoan Toxoplasma
gondii, one of the most successful parasites of animals and humans due to its ability to parasitize
within the nuclei of a wide range of hosts. Because of its importance in both veterinary
and human medicine, T. gondii is one of the most extensively studied parasites. Existing data
show seroprevalences differ across continents, countries, and even within states and among
specific communities. Consuming undercooked meat presents one of the greatest risk factors
for human infection with the T. gondii parasite, with pork being recognized as a dominant
source of infection.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Toxoplasma gondii — control measures for reducing risks in the pork production chain
VL  - 64
IS  - 2
SP  - 129
EP  - 132
DO  - 10.18485/meattech.2023.64.2.22
ER  - 

@article{
author = "Betić, Nikola and Branković Lazić, Ivana and Karabasil, Nedjeljko and Vasilev, Dragan and Uzelac, Aleksandra and Klun, Ivana",
year = "2023",
abstract = "Parasites are highly significant pathogens that are transmitted through food. Their specific
life cycles, transmission routes, and usually a lengthy period between infection and the first
symptoms of the disease make them a substantial risk to public health. Additionally, there
are challenges in detection, diagnosis, and treatment. Toxoplasmosis is considered the most
widespread parasitic infection on a global scale. It is caused by the protozoan Toxoplasma
gondii, one of the most successful parasites of animals and humans due to its ability to parasitize
within the nuclei of a wide range of hosts. Because of its importance in both veterinary
and human medicine, T. gondii is one of the most extensively studied parasites. Existing data
show seroprevalences differ across continents, countries, and even within states and among
specific communities. Consuming undercooked meat presents one of the greatest risk factors
for human infection with the T. gondii parasite, with pork being recognized as a dominant
source of infection.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Toxoplasma gondii — control measures for reducing risks in the pork production chain",
volume = "64",
number = "2",
pages = "129-132",
doi = "10.18485/meattech.2023.64.2.22"
}

Betić, N., Branković Lazić, I., Karabasil, N., Vasilev, D., Uzelac, A.,& Klun, I.. (2023). Toxoplasma gondii — control measures for reducing risks in the pork production chain. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 129-132.
https://doi.org/10.18485/meattech.2023.64.2.22

Betić N, Branković Lazić I, Karabasil N, Vasilev D, Uzelac A, Klun I. Toxoplasma gondii — control measures for reducing risks in the pork production chain. in Meat Technology. 2023;64(2):129-132.
doi:10.18485/meattech.2023.64.2.22 .

Betić, Nikola, Branković Lazić, Ivana, Karabasil, Nedjeljko, Vasilev, Dragan, Uzelac, Aleksandra, Klun, Ivana, "Toxoplasma gondii — control measures for reducing risks in the pork production chain" in Meat Technology, 64, no. 2 (2023):129-132,
https://doi.org/10.18485/meattech.2023.64.2.22 . .

TY  - JOUR
AU  - Stajković, Silvana
AU  - Vasilev, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3731
AB  - Pre-slaughter handling, which include transportation, housing, social stress, heat, and dietary
changes, is one of the main causes that produces stress in pigs. The appropriate biomarkers
and objective laboratory criteria to evaluate pre-slaughter stress are lacking. Behavioral
and physiological markers are commonly used for this reason, but these parameters may
increase for reasons unrelated to stress. Acute phase proteins are considered to be markers of
inflammation that have been proposed as indicators for farm animal stress monitoring. The
major acute phase proteins in swine are haptoglobin, serum amyloid A, c-reactive protein,
and pig major acute phase protein. Serum or plasma obtained from blood are the most used
matrixes for the measurement of acute phase proteins, the collection of which involves an
invasive collection method that is harmful and stressing. The use of saliva and meat juice
instead of blood might overcome these disadvantages, since its collection is non-invasive
and stress-free. For any assay measuring acute phase proteins, adequate analytical validation
must be performed, as well as harmonization and standardization of analytical procedures.
The aim of this paper is to emphasize the possibilities of use of acute phase proteins as
biomarkers of pre-slaughter stress, as well as to provide survey of methodologic assays and
fluids that are presently available to measure acute phase proteins.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Acute phase proteins as biomarkers of pre-slaughter stress in pigs
VL  - 64
IS  - 2
SP  - 145
EP  - 148
DO  - 10.18485/meattech.2023.64.2.26
ER  - 

@article{
author = "Stajković, Silvana and Vasilev, Dragan",
year = "2023",
abstract = "Pre-slaughter handling, which include transportation, housing, social stress, heat, and dietary
changes, is one of the main causes that produces stress in pigs. The appropriate biomarkers
and objective laboratory criteria to evaluate pre-slaughter stress are lacking. Behavioral
and physiological markers are commonly used for this reason, but these parameters may
increase for reasons unrelated to stress. Acute phase proteins are considered to be markers of
inflammation that have been proposed as indicators for farm animal stress monitoring. The
major acute phase proteins in swine are haptoglobin, serum amyloid A, c-reactive protein,
and pig major acute phase protein. Serum or plasma obtained from blood are the most used
matrixes for the measurement of acute phase proteins, the collection of which involves an
invasive collection method that is harmful and stressing. The use of saliva and meat juice
instead of blood might overcome these disadvantages, since its collection is non-invasive
and stress-free. For any assay measuring acute phase proteins, adequate analytical validation
must be performed, as well as harmonization and standardization of analytical procedures.
The aim of this paper is to emphasize the possibilities of use of acute phase proteins as
biomarkers of pre-slaughter stress, as well as to provide survey of methodologic assays and
fluids that are presently available to measure acute phase proteins.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Acute phase proteins as biomarkers of pre-slaughter stress in pigs",
volume = "64",
number = "2",
pages = "145-148",
doi = "10.18485/meattech.2023.64.2.26"
}

Stajković, S.,& Vasilev, D.. (2023). Acute phase proteins as biomarkers of pre-slaughter stress in pigs. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 145-148.
https://doi.org/10.18485/meattech.2023.64.2.26

Stajković S, Vasilev D. Acute phase proteins as biomarkers of pre-slaughter stress in pigs. in Meat Technology. 2023;64(2):145-148.
doi:10.18485/meattech.2023.64.2.26 .

Stajković, Silvana, Vasilev, Dragan, "Acute phase proteins as biomarkers of pre-slaughter stress in pigs" in Meat Technology, 64, no. 2 (2023):145-148,
https://doi.org/10.18485/meattech.2023.64.2.26 . .

TY  - CONF
AU  - Čobanović, Nikola
AU  - Suvajdžić, Branko
AU  - Vasilev, Dragan
AU  - Karabasil, Nedjeljko
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3317
AB  - Fibrinozni perikarditis može da dovede do direktnih ekonomskih gubitaka, kako u
primarnoj proizvodnji, tako i u industriji mesa kao posledica negativnog uticaja na indekse
performansi, odbacivanja promenjenih organa na liniji klanja i iznenadne smrti
tokom stresnih postupaka na farmi i tokom perioda pre klanja. Cilj ovog istraživanja je
bio da se utvrdi zavisnost između prisustva fibrinoznog perikarditisa i drugih patomorfoloških
promena, indeksa performansi i kvaliteta trupa i mesa zaklanih svinja. Utvrđena
je pozitivna korelacija između prisustva fibrinoznog perikarditisa i pleuritisa i pneumonije.
Pored toga, utvrđena je negativna korelacija između prisustva fibrinoznog
perikarditisa i dnevnog prirasta, telesne mase, mase toplog trupa, mase hladnog trupa
i randmana. Na osnovu dobijenih rezultata, utvrđena je koegzistencija fibrinoznog perikarditisa
i pneumonije i pleuritisa kod zaklanih svinja, što ukazuje na značajnu ulogu
patomorfoloških promena na plućima u patogenezi lezija na srcu. Takođe je utvrđeno
da pojava fibrinoznog perikarditisa ima negativan uticaj na indekse performansi i pokazatelje
kvaliteta trupa zaklanih svinja.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022
T1  - Ispitivanje zavisnosti između pojave fibrinoznog perikarditisa i drugih patomorfoloških promena, indeksa performansi i kvaliteta mesa i trupa zaklanih svinja
SP  - 422
EP  - 429
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3317
ER  - 

@conference{
author = "Čobanović, Nikola and Suvajdžić, Branko and Vasilev, Dragan and Karabasil, Nedjeljko",
year = "2022",
abstract = "Fibrinozni perikarditis može da dovede do direktnih ekonomskih gubitaka, kako u
primarnoj proizvodnji, tako i u industriji mesa kao posledica negativnog uticaja na indekse
performansi, odbacivanja promenjenih organa na liniji klanja i iznenadne smrti
tokom stresnih postupaka na farmi i tokom perioda pre klanja. Cilj ovog istraživanja je
bio da se utvrdi zavisnost između prisustva fibrinoznog perikarditisa i drugih patomorfoloških
promena, indeksa performansi i kvaliteta trupa i mesa zaklanih svinja. Utvrđena
je pozitivna korelacija između prisustva fibrinoznog perikarditisa i pleuritisa i pneumonije.
Pored toga, utvrđena je negativna korelacija između prisustva fibrinoznog
perikarditisa i dnevnog prirasta, telesne mase, mase toplog trupa, mase hladnog trupa
i randmana. Na osnovu dobijenih rezultata, utvrđena je koegzistencija fibrinoznog perikarditisa
i pneumonije i pleuritisa kod zaklanih svinja, što ukazuje na značajnu ulogu
patomorfoloških promena na plućima u patogenezi lezija na srcu. Takođe je utvrđeno
da pojava fibrinoznog perikarditisa ima negativan uticaj na indekse performansi i pokazatelje
kvaliteta trupa zaklanih svinja.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022",
title = "Ispitivanje zavisnosti između pojave fibrinoznog perikarditisa i drugih patomorfoloških promena, indeksa performansi i kvaliteta mesa i trupa zaklanih svinja",
pages = "422-429",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3317"
}

Čobanović, N., Suvajdžić, B., Vasilev, D.,& Karabasil, N.. (2022). Ispitivanje zavisnosti između pojave fibrinoznog perikarditisa i drugih patomorfoloških promena, indeksa performansi i kvaliteta mesa i trupa zaklanih svinja. in 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022
Beograd : Srpsko veterinarsko društvo., 422-429.
https://hdl.handle.net/21.15107/rcub_veterinar_3317

Čobanović N, Suvajdžić B, Vasilev D, Karabasil N. Ispitivanje zavisnosti između pojave fibrinoznog perikarditisa i drugih patomorfoloških promena, indeksa performansi i kvaliteta mesa i trupa zaklanih svinja. in 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022. 2022;:422-429.
https://hdl.handle.net/21.15107/rcub_veterinar_3317 .

Čobanović, Nikola, Suvajdžić, Branko, Vasilev, Dragan, Karabasil, Nedjeljko, "Ispitivanje zavisnosti između pojave fibrinoznog perikarditisa i drugih patomorfoloških promena, indeksa performansi i kvaliteta mesa i trupa zaklanih svinja" in 33. Savetovanje Veterinara Srbije, Zlatibor, 08 - 11. Septembar 2022 (2022):422-429,
https://hdl.handle.net/21.15107/rcub_veterinar_3317 .

TY  - CONF
AU  - Vasilev, Saša
AU  - Mirilović, Milorad
AU  - Ignjatović, Marija
AU  - Milakara, Emina
AU  - Mitić, Ivana
AU  - Plavšić, Budimir
AU  - Plavša, Dragana
AU  - Bošković, Tamara
AU  - Vasilev, Dragan
AU  - Karabasil, Nedjeljko
AU  - Sabljić, Ljiljana
AU  - Ilić, Nataša
AU  - Živojinović, Milena
AU  - Sofronić Milosavljević, Ljiljana
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2486
AB  - U Srbiji trihineloza je jedna od najznačajnijih zoonoza koje se prenose hranom. Prvi izveštaj o nalazu kod svinja je iz 1918. godine, a prvi slučaj kod ljudi 1923. godine u Zemunu. Detekcija prisustva trihinele je prvobitno vršena trihineloskopijom. Od 1984. uvedena je veštačka digestija. Savremeni sistemi proizvodnje svinjskog mesa, mere kontrole, metoda veštačke digestije eliminisali su meso svinja sa velikih farmi kao izvor trihineloze. Prvi put u Srbiji Nacionalna referentna laboratorija za trihinelozu (NRLT) organizovala je 2017. godine kontrolu kvaliteta rada za detekciju larvi trihinele u mesu metodom magnetne mešalice (MSM). Svi učesnici (veterinarski instituti) uspešno su prošli testiranje. Članovi tima NRLT napravili su (2019. godine) novi cELISA test za otkrivanje infekcije trihinelom kod životinja i ljudi i Svetska komisija za trihinelozu ga je prepoznala kao koristan za međunarodnu upotrebu. Epidemiološki podaci iz poslednjih decenija ukazuju da je broj obolelih ljudi kao i broj zaraženih životinja značajno smanjen. Svinjsko meso je godinama najčešći izvor infekcije ljudi u Srbiji. Slučajevi se javljaju u porodičnim epidemijama i rizik je povezan sa konzumacijom svinjskog mesa u kome se nalaze larve Trichinella, a uzgajaju se bez primene higijenskih pravila i životinje nisu veterinarski testirane (epidemija u Obrenovcu i Parizu, Francuska). U većini slučajeva T. spiralis je bila etiološki agens infekcije, ali smo u 2016. godini imali veliku epidemiju izazvanu konzumacijom mesa divljih svinja koje je sadržalo larve T britovi (Čajetina, 123 osobe). Važno je: 1. Lovce i potrošače mesa svinja i mesa divljači u Srbiji edukovati o riziku u vezi sa konzumiranjem neproverenog mesa. 2. Kontrola sistema kvaliteta kod veterinarskih subjekata koji rade testiranje na prisustvo larvi trihinele u uzorcima mesa, kao i redovno učešće u PT.
AB  - In Serbia Trichinellosis is one of the most important foodborne zoonotic diseases. The first report of swine infection was in 1918 and first human case was in 1923. From 1984 artificial digestion was adopted for use in preventing human trichinellosis. Modern pork production systems, implemented control measures, artificial digestion method have eliminated farm pork as a source for trichinellosis. For the first time in Serbia National Reference Laboratory for trichinellosis (NRLT) organized in 2017 proficiency test (PT) for the detection of Trichinella larvae in meat by Magnetic Stirrer Method (MSM). All participants (veterinary institutes) successfully passed the testing. Members of NRLT team made (in 2019) new cELISA test for detection of Trichinella infection in animals and humans and the ICT recognized the test as useful for international use. Epidemiological data from the last decades indicate that the number of human cases as well as the number of infected animals has decreased significantly. Over the years, pork was the most frequent source of human trichinellosis. Cases generally occurred in family outbreaks and risk is linked to untested backyard pork consumption. Meat and meat products offered to relatives and friends may be source of infection with Trichinella when backyard pigs are raised without any compliance with hygienic rules and animals are not veterinary tested. In most numbers of outbreaks T. spiralis were the etiological agent of infection but in 2016 we had a large outbreak provoked by consumption of wild boar meat containing T britovi larvae. It is important that: 1. Hunters and consumers of backyard pigs and wild game meat should be educated about the risk associated with consumption of untested meat. 2. Control of Trichinella QA system in veterinary subjects (testing for Trichinella presence in meat samples) and regularly participation in PTs are needed to achieve safe food for consumers.
PB  - Veterinarska komora Republike Srpske
C3  - 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina)
T1  - Trichinella infection in Serbia
T1  - Infekcija trihinelom u Srbiji
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2486
ER  - 

@conference{
author = "Vasilev, Saša and Mirilović, Milorad and Ignjatović, Marija and Milakara, Emina and Mitić, Ivana and Plavšić, Budimir and Plavša, Dragana and Bošković, Tamara and Vasilev, Dragan and Karabasil, Nedjeljko and Sabljić, Ljiljana and Ilić, Nataša and Živojinović, Milena and Sofronić Milosavljević, Ljiljana",
year = "2022",
abstract = "U Srbiji trihineloza je jedna od najznačajnijih zoonoza koje se prenose hranom. Prvi izveštaj o nalazu kod svinja je iz 1918. godine, a prvi slučaj kod ljudi 1923. godine u Zemunu. Detekcija prisustva trihinele je prvobitno vršena trihineloskopijom. Od 1984. uvedena je veštačka digestija. Savremeni sistemi proizvodnje svinjskog mesa, mere kontrole, metoda veštačke digestije eliminisali su meso svinja sa velikih farmi kao izvor trihineloze. Prvi put u Srbiji Nacionalna referentna laboratorija za trihinelozu (NRLT) organizovala je 2017. godine kontrolu kvaliteta rada za detekciju larvi trihinele u mesu metodom magnetne mešalice (MSM). Svi učesnici (veterinarski instituti) uspešno su prošli testiranje. Članovi tima NRLT napravili su (2019. godine) novi cELISA test za otkrivanje infekcije trihinelom kod životinja i ljudi i Svetska komisija za trihinelozu ga je prepoznala kao koristan za međunarodnu upotrebu. Epidemiološki podaci iz poslednjih decenija ukazuju da je broj obolelih ljudi kao i broj zaraženih životinja značajno smanjen. Svinjsko meso je godinama najčešći izvor infekcije ljudi u Srbiji. Slučajevi se javljaju u porodičnim epidemijama i rizik je povezan sa konzumacijom svinjskog mesa u kome se nalaze larve Trichinella, a uzgajaju se bez primene higijenskih pravila i životinje nisu veterinarski testirane (epidemija u Obrenovcu i Parizu, Francuska). U većini slučajeva T. spiralis je bila etiološki agens infekcije, ali smo u 2016. godini imali veliku epidemiju izazvanu konzumacijom mesa divljih svinja koje je sadržalo larve T britovi (Čajetina, 123 osobe). Važno je: 1. Lovce i potrošače mesa svinja i mesa divljači u Srbiji edukovati o riziku u vezi sa konzumiranjem neproverenog mesa. 2. Kontrola sistema kvaliteta kod veterinarskih subjekata koji rade testiranje na prisustvo larvi trihinele u uzorcima mesa, kao i redovno učešće u PT., In Serbia Trichinellosis is one of the most important foodborne zoonotic diseases. The first report of swine infection was in 1918 and first human case was in 1923. From 1984 artificial digestion was adopted for use in preventing human trichinellosis. Modern pork production systems, implemented control measures, artificial digestion method have eliminated farm pork as a source for trichinellosis. For the first time in Serbia National Reference Laboratory for trichinellosis (NRLT) organized in 2017 proficiency test (PT) for the detection of Trichinella larvae in meat by Magnetic Stirrer Method (MSM). All participants (veterinary institutes) successfully passed the testing. Members of NRLT team made (in 2019) new cELISA test for detection of Trichinella infection in animals and humans and the ICT recognized the test as useful for international use. Epidemiological data from the last decades indicate that the number of human cases as well as the number of infected animals has decreased significantly. Over the years, pork was the most frequent source of human trichinellosis. Cases generally occurred in family outbreaks and risk is linked to untested backyard pork consumption. Meat and meat products offered to relatives and friends may be source of infection with Trichinella when backyard pigs are raised without any compliance with hygienic rules and animals are not veterinary tested. In most numbers of outbreaks T. spiralis were the etiological agent of infection but in 2016 we had a large outbreak provoked by consumption of wild boar meat containing T britovi larvae. It is important that: 1. Hunters and consumers of backyard pigs and wild game meat should be educated about the risk associated with consumption of untested meat. 2. Control of Trichinella QA system in veterinary subjects (testing for Trichinella presence in meat samples) and regularly participation in PTs are needed to achieve safe food for consumers.",
publisher = "Veterinarska komora Republike Srpske",
journal = "27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina)",
title = "Trichinella infection in Serbia, Infekcija trihinelom u Srbiji",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2486"
}

Vasilev, S., Mirilović, M., Ignjatović, M., Milakara, E., Mitić, I., Plavšić, B., Plavša, D., Bošković, T., Vasilev, D., Karabasil, N., Sabljić, L., Ilić, N., Živojinović, M.,& Sofronić Milosavljević, L.. (2022). Trichinella infection in Serbia. in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina)
Veterinarska komora Republike Srpske..
https://hdl.handle.net/21.15107/rcub_veterinar_2486

Vasilev S, Mirilović M, Ignjatović M, Milakara E, Mitić I, Plavšić B, Plavša D, Bošković T, Vasilev D, Karabasil N, Sabljić L, Ilić N, Živojinović M, Sofronić Milosavljević L. Trichinella infection in Serbia. in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina). 2022;.
https://hdl.handle.net/21.15107/rcub_veterinar_2486 .

Vasilev, Saša, Mirilović, Milorad, Ignjatović, Marija, Milakara, Emina, Mitić, Ivana, Plavšić, Budimir, Plavša, Dragana, Bošković, Tamara, Vasilev, Dragan, Karabasil, Nedjeljko, Sabljić, Ljiljana, Ilić, Nataša, Živojinović, Milena, Sofronić Milosavljević, Ljiljana, "Trichinella infection in Serbia" in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) (2022),
https://hdl.handle.net/21.15107/rcub_veterinar_2486 .

TY  - JOUR
AU  - Vasilev, S.
AU  - Suvajdžić, Branko
AU  - Mitic, I.
AU  - Sabljić, Lj.
AU  - Karabasil, Nedjeljko
AU  - Sofronić Milosavljević, Lj.
AU  - Vasilev, Dragan
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2495
AB  - Trichinellosis is an important worldwide foodborne zoonosis. The gold standard test to detect Trichinella spp. larvae in muscle samples of animals intended for human consumption is the artificial digestion method. Handling and dispensing of conventional pepsin powder present significant safety risks for analysts. The use of pepsin powder that is resistant to aerosolization should alleviate these safety concerns. The aim of this study was to compare the efficacy of an aerosol-resistant pepsin powder to conventional pepsin powder in the artificial digestion method. Proficiency samples of pork diaphragm containing specific numbers of viable Trichinella spiralis larvae were tested in two laboratories. The results revealed that aerosol-resistant pepsin was simple, effective and convenient to use, and showed good solubility and larval recovery that met the requirements of the European Union regulation EU 2015/1375. Overall, the efficacy of the aerosol-resistant pepsin was comparable to the conventional pepsin and safer for analysts.
PB  - Cambridge University Press
T2  - Journal of Helminthology
T1  - Efficacy of an aerosol-resistant pepsin powder used in artificial digestion for the detection of Trichinella larvae in meat
VL  - 96
SP  - e71
DO  - 10.1017/S0022149X2200061X
ER  - 

@article{
author = "Vasilev, S. and Suvajdžić, Branko and Mitic, I. and Sabljić, Lj. and Karabasil, Nedjeljko and Sofronić Milosavljević, Lj. and Vasilev, Dragan",
year = "2022",
abstract = "Trichinellosis is an important worldwide foodborne zoonosis. The gold standard test to detect Trichinella spp. larvae in muscle samples of animals intended for human consumption is the artificial digestion method. Handling and dispensing of conventional pepsin powder present significant safety risks for analysts. The use of pepsin powder that is resistant to aerosolization should alleviate these safety concerns. The aim of this study was to compare the efficacy of an aerosol-resistant pepsin powder to conventional pepsin powder in the artificial digestion method. Proficiency samples of pork diaphragm containing specific numbers of viable Trichinella spiralis larvae were tested in two laboratories. The results revealed that aerosol-resistant pepsin was simple, effective and convenient to use, and showed good solubility and larval recovery that met the requirements of the European Union regulation EU 2015/1375. Overall, the efficacy of the aerosol-resistant pepsin was comparable to the conventional pepsin and safer for analysts.",
publisher = "Cambridge University Press",
journal = "Journal of Helminthology",
title = "Efficacy of an aerosol-resistant pepsin powder used in artificial digestion for the detection of Trichinella larvae in meat",
volume = "96",
pages = "e71",
doi = "10.1017/S0022149X2200061X"
}

Vasilev, S., Suvajdžić, B., Mitic, I., Sabljić, Lj., Karabasil, N., Sofronić Milosavljević, Lj.,& Vasilev, D.. (2022). Efficacy of an aerosol-resistant pepsin powder used in artificial digestion for the detection of Trichinella larvae in meat. in Journal of Helminthology
Cambridge University Press., 96, e71.
https://doi.org/10.1017/S0022149X2200061X

Vasilev S, Suvajdžić B, Mitic I, Sabljić L, Karabasil N, Sofronić Milosavljević L, Vasilev D. Efficacy of an aerosol-resistant pepsin powder used in artificial digestion for the detection of Trichinella larvae in meat. in Journal of Helminthology. 2022;96:e71.
doi:10.1017/S0022149X2200061X .

Vasilev, S., Suvajdžić, Branko, Mitic, I., Sabljić, Lj., Karabasil, Nedjeljko, Sofronić Milosavljević, Lj., Vasilev, Dragan, "Efficacy of an aerosol-resistant pepsin powder used in artificial digestion for the detection of Trichinella larvae in meat" in Journal of Helminthology, 96 (2022):e71,
https://doi.org/10.1017/S0022149X2200061X . .

TY  - CHAP
AU  - Stajić, Slaviša
AU  - Vasilev, Dragan
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2618
AB  - For centuries, meat and meat products have been considered important for optimal human growth and development as a significant source of meat proteins, energy and other nutrients. In the 1990s, with new scientific insights, people showed greater interest in food with bioactive or functional components and the demand for natural, organic and/or clean label meat products also increased. These active and bioactive compounds undergo different reactions in meat systems. To prevent rapid degradation and undesirable reactions and to maintain full functionality, these compounds should be stabilized or immobilized before addition. Encapsulation entraps these compounds within a carrier material, thus enabling them to react in food systems and provides their targeted release during retail storage.

Encapsulation of fish oil and essential oils (e.g. clove) in a pH sensitive matrix, which remains intact at rumen pH, but is broken down at lower pH in the abomasum, provides oil absorption in the small intestine, improvement of fatty acid profile and prolonged oxidative stability of beef. Different encapsulation techniques have been used to immobilize plant- and herb-sourced bioactive compounds with antioxidant and antibacterial activity to enable their protection as well as controlled and targeted release into meat systems. Different oils (fish, flaxseed, grapeseed) were encapsulated by different techniques (spray-drying, electrostatic extrusion) and imported in meat systems (dry-fermented sausages, frankfurters), resulting in improved fatty acid profile, while encapsulation provided oxidative stability. Moreover, edible oils could be stabilized in emulsion-type systems by means of different strategies, including organogelation, oil bulking, structured emulsions and double emulsions. Encapsulation of probiotics provided protection during fermentation/drying process in dry-fermented sausages. When designing active packaging systems, appropriate encapsulation techniques could provide protection for active compounds during their incorporation into packaging materials and targeted release during meat storage. Immobilization techniques hence became a stepin meat processing, enabling the preparation of different, primarily non-meat components (with bioactive compounds), for their optimal use.
PB  - Taylor & Francis Group
T2  - Encapsulation in Food Processing and Fermentation
T1  - Encapsulation of Meat Product Ingredients and Influence on Product Quality
SP  - 255
EP  - 280
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2618
ER  - 

@inbook{
author = "Stajić, Slaviša and Vasilev, Dragan",
year = "2022",
abstract = "For centuries, meat and meat products have been considered important for optimal human growth and development as a significant source of meat proteins, energy and other nutrients. In the 1990s, with new scientific insights, people showed greater interest in food with bioactive or functional components and the demand for natural, organic and/or clean label meat products also increased. These active and bioactive compounds undergo different reactions in meat systems. To prevent rapid degradation and undesirable reactions and to maintain full functionality, these compounds should be stabilized or immobilized before addition. Encapsulation entraps these compounds within a carrier material, thus enabling them to react in food systems and provides their targeted release during retail storage.

Encapsulation of fish oil and essential oils (e.g. clove) in a pH sensitive matrix, which remains intact at rumen pH, but is broken down at lower pH in the abomasum, provides oil absorption in the small intestine, improvement of fatty acid profile and prolonged oxidative stability of beef. Different encapsulation techniques have been used to immobilize plant- and herb-sourced bioactive compounds with antioxidant and antibacterial activity to enable their protection as well as controlled and targeted release into meat systems. Different oils (fish, flaxseed, grapeseed) were encapsulated by different techniques (spray-drying, electrostatic extrusion) and imported in meat systems (dry-fermented sausages, frankfurters), resulting in improved fatty acid profile, while encapsulation provided oxidative stability. Moreover, edible oils could be stabilized in emulsion-type systems by means of different strategies, including organogelation, oil bulking, structured emulsions and double emulsions. Encapsulation of probiotics provided protection during fermentation/drying process in dry-fermented sausages. When designing active packaging systems, appropriate encapsulation techniques could provide protection for active compounds during their incorporation into packaging materials and targeted release during meat storage. Immobilization techniques hence became a stepin meat processing, enabling the preparation of different, primarily non-meat components (with bioactive compounds), for their optimal use.",
publisher = "Taylor & Francis Group",
journal = "Encapsulation in Food Processing and Fermentation",
booktitle = "Encapsulation of Meat Product Ingredients and Influence on Product Quality",
pages = "255-280",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2618"
}

Stajić, S.,& Vasilev, D.. (2022). Encapsulation of Meat Product Ingredients and Influence on Product Quality. in Encapsulation in Food Processing and Fermentation
Taylor & Francis Group., 255-280.
https://hdl.handle.net/21.15107/rcub_veterinar_2618

Stajić S, Vasilev D. Encapsulation of Meat Product Ingredients and Influence on Product Quality. in Encapsulation in Food Processing and Fermentation. 2022;:255-280.
https://hdl.handle.net/21.15107/rcub_veterinar_2618 .

Stajić, Slaviša, Vasilev, Dragan, "Encapsulation of Meat Product Ingredients and Influence on Product Quality" in Encapsulation in Food Processing and Fermentation (2022):255-280,
https://hdl.handle.net/21.15107/rcub_veterinar_2618 .

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

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

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

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

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

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

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

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

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

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

TY  - CONF
AU  - Čobanović, Nikola
AU  - Radojičić, Marina
AU  - Suvajdžić, Branko
AU  - Vasilev, Dragan
AU  - Karabasil, Nedjeljko
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2282
AB  - This study aimed to examine the effects of handling procedure during unloading on blood glucose level, carcass lesions and meat quality of market-weight pigs. Rough handling during unloading was related to higher blood glucose level and frequency of slipping and falling. In contrast, gentle handling during unloading was related to the lower blood glucose level and frequency of slipping and falling, but the higher frequency of reluctance to move and turning back. Rough handling during unloading resulted in a higher carcass lesion score, and the higher tendency towards lesions on the middle part of the carcass and handling-type carcass lesions. Pigs subjected to rough handling during unloading had a higher meat temperature 45 minutes after slaughter, lower meat pH value 45 minutes and 24 hours postmortem, higher drip and cooking loss, higher L∗ and b∗ values and lower sensory colour score, and consequently, produced a higher prevalence of pale, soft and exudative meat. In contrast, pigs exposed to gentle handling during unloading produced a lower percentage of pale, soft and exudative meat, but a higher percentage of pale, firm, and nonexudative. In conclusion, gentle handling during unloading resulted in improved animal welfare, decreased stress intensity, and increased pork quality.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Effects of handling procedure during unloading on welfare and meat quality of market-weight pigs
VL  - 854
SP  - 012017
DO  - 10.1088/1755-1315/854/1/012017
ER  - 

@conference{
author = "Čobanović, Nikola and Radojičić, Marina and Suvajdžić, Branko and Vasilev, Dragan and Karabasil, Nedjeljko",
year = "2021",
abstract = "This study aimed to examine the effects of handling procedure during unloading on blood glucose level, carcass lesions and meat quality of market-weight pigs. Rough handling during unloading was related to higher blood glucose level and frequency of slipping and falling. In contrast, gentle handling during unloading was related to the lower blood glucose level and frequency of slipping and falling, but the higher frequency of reluctance to move and turning back. Rough handling during unloading resulted in a higher carcass lesion score, and the higher tendency towards lesions on the middle part of the carcass and handling-type carcass lesions. Pigs subjected to rough handling during unloading had a higher meat temperature 45 minutes after slaughter, lower meat pH value 45 minutes and 24 hours postmortem, higher drip and cooking loss, higher L∗ and b∗ values and lower sensory colour score, and consequently, produced a higher prevalence of pale, soft and exudative meat. In contrast, pigs exposed to gentle handling during unloading produced a lower percentage of pale, soft and exudative meat, but a higher percentage of pale, firm, and nonexudative. In conclusion, gentle handling during unloading resulted in improved animal welfare, decreased stress intensity, and increased pork quality.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Effects of handling procedure during unloading on welfare and meat quality of market-weight pigs",
volume = "854",
pages = "012017",
doi = "10.1088/1755-1315/854/1/012017"
}

Čobanović, N., Radojičić, M., Suvajdžić, B., Vasilev, D.,& Karabasil, N.. (2021). Effects of handling procedure during unloading on welfare and meat quality of market-weight pigs. in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012017.
https://doi.org/10.1088/1755-1315/854/1/012017

Čobanović N, Radojičić M, Suvajdžić B, Vasilev D, Karabasil N. Effects of handling procedure during unloading on welfare and meat quality of market-weight pigs. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012017.
doi:10.1088/1755-1315/854/1/012017 .

Čobanović, Nikola, Radojičić, Marina, Suvajdžić, Branko, Vasilev, Dragan, Karabasil, Nedjeljko, "Effects of handling procedure during unloading on welfare and meat quality of market-weight pigs" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012017,
https://doi.org/10.1088/1755-1315/854/1/012017 . .

TY  - JOUR
AU  - Stojanović, Branislav
AU  - Vasilev, Dragan
AU  - Stojanović, Zdenka
AU  - Parunović, Nenad
AU  - Janković, Saša
AU  - Stanojević, Slavoljub
AU  - Balaban, Milica
AU  - Antić, Vesna
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2222
AB  - The aim of this work was to determine the sensory properties of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced by military recipes, and stored up to 6 years in tinplate cans. Dependence of the sensory properties on the storage period and on some trace elements content (Fe, Zn, Cu, Cr, Mn, Se, and Sn) was determined. Concentration of trace elements, measured by ICP-MS, was below the current allowable values, except for iron. Several samples showed Fe levels above the local legal limit of 30 mg/kg, with the mean values from 11.2 ± 1.4 mg/kg in PR to 40.9 ± 6.3 mg/kg in LP. The content of Sn increased with the length of storage, reaching a maximum of 4.82 mg/kg. Samples with a high concentration of Fe showed the lowest scores for sensory evaluation, with a pronounced metallic taste. Practical applications It has been shown that a connection can be established between the concentration of some trace elements, such as iron, and the sensory properties of canned meat products. In addition to storage time, sensory assessments of canned meat depend on other parameters, such as the quality of cans and raw materials, which need to be continuously examined to provide consumers with safe products. Monitoring the concentration of trace elements is very important for planning a safe and healthy diet for members of the Serbian Army, because trace elements are necessary in small quantities, while an increased level can be very harmful.
PB  - Wiley
T2  - Journal of Food Processing and Preservation
T1  - Determination of sensory properties and levels of trace elements during storage of canned meat products
VL  - 45
IS  - 3
SP  - e15278
DO  - 10.1111/jfpp.15278
ER  - 

@article{
author = "Stojanović, Branislav and Vasilev, Dragan and Stojanović, Zdenka and Parunović, Nenad and Janković, Saša and Stanojević, Slavoljub and Balaban, Milica and Antić, Vesna",
year = "2021",
abstract = "The aim of this work was to determine the sensory properties of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced by military recipes, and stored up to 6 years in tinplate cans. Dependence of the sensory properties on the storage period and on some trace elements content (Fe, Zn, Cu, Cr, Mn, Se, and Sn) was determined. Concentration of trace elements, measured by ICP-MS, was below the current allowable values, except for iron. Several samples showed Fe levels above the local legal limit of 30 mg/kg, with the mean values from 11.2 ± 1.4 mg/kg in PR to 40.9 ± 6.3 mg/kg in LP. The content of Sn increased with the length of storage, reaching a maximum of 4.82 mg/kg. Samples with a high concentration of Fe showed the lowest scores for sensory evaluation, with a pronounced metallic taste. Practical applications It has been shown that a connection can be established between the concentration of some trace elements, such as iron, and the sensory properties of canned meat products. In addition to storage time, sensory assessments of canned meat depend on other parameters, such as the quality of cans and raw materials, which need to be continuously examined to provide consumers with safe products. Monitoring the concentration of trace elements is very important for planning a safe and healthy diet for members of the Serbian Army, because trace elements are necessary in small quantities, while an increased level can be very harmful.",
publisher = "Wiley",
journal = "Journal of Food Processing and Preservation",
title = "Determination of sensory properties and levels of trace elements during storage of canned meat products",
volume = "45",
number = "3",
pages = "e15278",
doi = "10.1111/jfpp.15278"
}

Stojanović, B., Vasilev, D., Stojanović, Z., Parunović, N., Janković, S., Stanojević, S., Balaban, M.,& Antić, V.. (2021). Determination of sensory properties and levels of trace elements during storage of canned meat products. in Journal of Food Processing and Preservation
Wiley., 45(3), e15278.
https://doi.org/10.1111/jfpp.15278

Stojanović B, Vasilev D, Stojanović Z, Parunović N, Janković S, Stanojević S, Balaban M, Antić V. Determination of sensory properties and levels of trace elements during storage of canned meat products. in Journal of Food Processing and Preservation. 2021;45(3):e15278.
doi:10.1111/jfpp.15278 .

Stojanović, Branislav, Vasilev, Dragan, Stojanović, Zdenka, Parunović, Nenad, Janković, Saša, Stanojević, Slavoljub, Balaban, Milica, Antić, Vesna, "Determination of sensory properties and levels of trace elements during storage of canned meat products" in Journal of Food Processing and Preservation, 45, no. 3 (2021):e15278,
https://doi.org/10.1111/jfpp.15278 . .