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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Karabasil, Nedjeljko
AU  - Bošković, Tamara
AU  - Kilibarda, Nataša
AU  - Čobanović, Nikola
AU  - Vićić, Ivan
AU  - Dimitrijević, Mirjana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3322
AB  - Nowadays, we are more aware than ever that intensive livestock and meat production and
consumption have negative, sometimes detrimental effects on the environment and ani‑
mal and human health. Habitats, biodiversity and soil quality have been greatly affected
by the growth of agriculture. Good animal welfare and proper protection are essential
for producing high‑quality meat. For the past few decades, production from the poultry
and pig sector expanded much faster than the bovine or ovine sector. Despite many bar‑
riers, global meat production is still a growing sector. Therefore, there is a need for a
sustainable approach to the production of meat and meat products. The meat sector has to
transform in such a manner as to be an industry that cares for the environment, animals
and consumers.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Sustainable meat production
VL  - 64
IS  - 2
SP  - 133
EP  - 135
DO  - 10.18485/meattech.2023.64.2.23
ER  - 

@article{
author = "Karabasil, Nedjeljko and Bošković, Tamara and Kilibarda, Nataša and Čobanović, Nikola and Vićić, Ivan and Dimitrijević, Mirjana",
year = "2023",
abstract = "Nowadays, we are more aware than ever that intensive livestock and meat production and
consumption have negative, sometimes detrimental effects on the environment and ani‑
mal and human health. Habitats, biodiversity and soil quality have been greatly affected
by the growth of agriculture. Good animal welfare and proper protection are essential
for producing high‑quality meat. For the past few decades, production from the poultry
and pig sector expanded much faster than the bovine or ovine sector. Despite many bar‑
riers, global meat production is still a growing sector. Therefore, there is a need for a
sustainable approach to the production of meat and meat products. The meat sector has to
transform in such a manner as to be an industry that cares for the environment, animals
and consumers.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Sustainable meat production",
volume = "64",
number = "2",
pages = "133-135",
doi = "10.18485/meattech.2023.64.2.23"
}

Karabasil, N., Bošković, T., Kilibarda, N., Čobanović, N., Vićić, I.,& Dimitrijević, M.. (2023). Sustainable meat production. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 133-135.
https://doi.org/10.18485/meattech.2023.64.2.23

Karabasil N, Bošković T, Kilibarda N, Čobanović N, Vićić I, Dimitrijević M. Sustainable meat production. in Meat Technology. 2023;64(2):133-135.
doi:10.18485/meattech.2023.64.2.23 .

Karabasil, Nedjeljko, Bošković, Tamara, Kilibarda, Nataša, Čobanović, Nikola, Vićić, Ivan, Dimitrijević, Mirjana, "Sustainable meat production" in Meat Technology, 64, no. 2 (2023):133-135,
https://doi.org/10.18485/meattech.2023.64.2.23 . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Arsić, Miloš
AU  - Vićić, Ivan
AU  - Galić, Nataša
AU  - Dmitrić, Marko
AU  - Kureljušić, Jasna
AU  - Dimitrijević, Mirjana
AU  - Petrović, Miloš
AU  - Šarić, Ljubiša
AU  - Karabasil, Nedjeljko
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2496
AB  - A survey was undertaken to determine the overall prevalence of Yersinia enterocolitica in pigs of slaughter age and to characterize the isolates in relation to bio-serotype, the presence of virulence genes, genetic diversity, and antimicrobial resistance. Moreover, possible risk factors associated with Y. enterocolitica infection during the pre-harvested and harvested phase of pig production were studied. The overall Y. enterocolitica prevalence in the pigs was 10.4% (95% confidence interval, CI = 8.5–12.3%). The most common Y. enterocolitica bio-serotype was 4/O:3, accounting for 81.6% of investigated isolates. The pathogenicity of 63 Y. enterocolitica 4/O:3 isolates, originating from all infected farms, was confirmed by the presence of both the ail and ystA virulence-associated genes and the absence of ystB gene (100%). Characterization with PFGE of 63 confirmed Y. enterocolitica 4/O:3 isolates identified five different genotypes with shared identical genetic profiles (100% similarity) within each genotype. Isolates originating from farrow-to-finish farms were only resistant to ampicillin, while resistance to nalidixic acid, tetracycline, and chloramphenicol at fattening farms was also observed. Risk factors related to Y. enterocolitica pig infection include fattening farms (odds ratio, OR = 2.3, 95% CI = 1.4–3.8, P < 0.001), a 3–6 h lairage period (OR = 1.6, 95% CI = 1.0–2.6, P = 0.035) and winter season (OR = 3.8, 95% CI = 2.0–7.4, P < 0.001). In addition to the overall characterization of Y. enterocolitica isolates, identification of the main risks associated with infection allows better application of preventive measures to reduce the occurrence and distribution of Y. enterocolitica infection.
PB  - Elsevier
T2  - Research in Veterinary Science
T1  - Risk factors and the overall characterization of Yersinia enterocolitica as an initial model of pathogen surveillance in the pig production system in Serbia
VL  - 152
SP  - 167
EP  - 174
DO  - 10.1016/j.rvsc.2022.08.007
ER  - 

@article{
author = "Arsić, Miloš and Vićić, Ivan and Galić, Nataša and Dmitrić, Marko and Kureljušić, Jasna and Dimitrijević, Mirjana and Petrović, Miloš and Šarić, Ljubiša and Karabasil, Nedjeljko",
year = "2022",
abstract = "A survey was undertaken to determine the overall prevalence of Yersinia enterocolitica in pigs of slaughter age and to characterize the isolates in relation to bio-serotype, the presence of virulence genes, genetic diversity, and antimicrobial resistance. Moreover, possible risk factors associated with Y. enterocolitica infection during the pre-harvested and harvested phase of pig production were studied. The overall Y. enterocolitica prevalence in the pigs was 10.4% (95% confidence interval, CI = 8.5–12.3%). The most common Y. enterocolitica bio-serotype was 4/O:3, accounting for 81.6% of investigated isolates. The pathogenicity of 63 Y. enterocolitica 4/O:3 isolates, originating from all infected farms, was confirmed by the presence of both the ail and ystA virulence-associated genes and the absence of ystB gene (100%). Characterization with PFGE of 63 confirmed Y. enterocolitica 4/O:3 isolates identified five different genotypes with shared identical genetic profiles (100% similarity) within each genotype. Isolates originating from farrow-to-finish farms were only resistant to ampicillin, while resistance to nalidixic acid, tetracycline, and chloramphenicol at fattening farms was also observed. Risk factors related to Y. enterocolitica pig infection include fattening farms (odds ratio, OR = 2.3, 95% CI = 1.4–3.8, P < 0.001), a 3–6 h lairage period (OR = 1.6, 95% CI = 1.0–2.6, P = 0.035) and winter season (OR = 3.8, 95% CI = 2.0–7.4, P < 0.001). In addition to the overall characterization of Y. enterocolitica isolates, identification of the main risks associated with infection allows better application of preventive measures to reduce the occurrence and distribution of Y. enterocolitica infection.",
publisher = "Elsevier",
journal = "Research in Veterinary Science",
title = "Risk factors and the overall characterization of Yersinia enterocolitica as an initial model of pathogen surveillance in the pig production system in Serbia",
volume = "152",
pages = "167-174",
doi = "10.1016/j.rvsc.2022.08.007"
}

Arsić, M., Vićić, I., Galić, N., Dmitrić, M., Kureljušić, J., Dimitrijević, M., Petrović, M., Šarić, L.,& Karabasil, N.. (2022). Risk factors and the overall characterization of Yersinia enterocolitica as an initial model of pathogen surveillance in the pig production system in Serbia. in Research in Veterinary Science
Elsevier., 152, 167-174.
https://doi.org/10.1016/j.rvsc.2022.08.007

Arsić M, Vićić I, Galić N, Dmitrić M, Kureljušić J, Dimitrijević M, Petrović M, Šarić L, Karabasil N. Risk factors and the overall characterization of Yersinia enterocolitica as an initial model of pathogen surveillance in the pig production system in Serbia. in Research in Veterinary Science. 2022;152:167-174.
doi:10.1016/j.rvsc.2022.08.007 .

Arsić, Miloš, Vićić, Ivan, Galić, Nataša, Dmitrić, Marko, Kureljušić, Jasna, Dimitrijević, Mirjana, Petrović, Miloš, Šarić, Ljubiša, Karabasil, Nedjeljko, "Risk factors and the overall characterization of Yersinia enterocolitica as an initial model of pathogen surveillance in the pig production system in Serbia" in Research in Veterinary Science, 152 (2022):167-174,
https://doi.org/10.1016/j.rvsc.2022.08.007 . .

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

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

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

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

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

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

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

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

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

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

TY  - CONF
AU  - Karabasil, Nedjeljko
AU  - Bošković, Tamara
AU  - Vasilev, Dragan
AU  - Betic, Nikola
AU  - Dimitrijević, Mirjana
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2295
AB  - As pork and pork products represent an important part of the diet, the issue of pork safety and quality has become more prominent. Food safety concerns are shaping consumers’ attitudes toward safe food. The farm and meat sectors aim at producing healthy animals in a protected environment, which is a key point for food/meat safety. The most common biological hazards in the pork production chain are Salmonella spp., Yersinia enterocolitica, Trichinella spp. and Toxoplasma gondii. These hazards are not detectable by conventional meat inspection, and measures rely on prevention or reduction of contamination along the production chain.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Pork safety – challenges and opportunities
VL  - 854
IS  - 1
SP  - 012043
DO  - 10.1088/1755-1315/854/1/012043
ER  - 

@conference{
author = "Karabasil, Nedjeljko and Bošković, Tamara and Vasilev, Dragan and Betic, Nikola and Dimitrijević, Mirjana",
year = "2021",
abstract = "As pork and pork products represent an important part of the diet, the issue of pork safety and quality has become more prominent. Food safety concerns are shaping consumers’ attitudes toward safe food. The farm and meat sectors aim at producing healthy animals in a protected environment, which is a key point for food/meat safety. The most common biological hazards in the pork production chain are Salmonella spp., Yersinia enterocolitica, Trichinella spp. and Toxoplasma gondii. These hazards are not detectable by conventional meat inspection, and measures rely on prevention or reduction of contamination along the production chain.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science, IOP Conference Series: Earth and Environmental Science",
title = "Pork safety – challenges and opportunities",
volume = "854",
number = "1",
pages = "012043",
doi = "10.1088/1755-1315/854/1/012043"
}

Karabasil, N., Bošković, T., Vasilev, D., Betic, N.,& Dimitrijević, M.. (2021). Pork safety – challenges and opportunities. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1), 012043.
https://doi.org/10.1088/1755-1315/854/1/012043

Karabasil N, Bošković T, Vasilev D, Betic N, Dimitrijević M. Pork safety – challenges and opportunities. in IOP Conference Series: Earth and Environmental Science. 2021;854(1):012043.
doi:10.1088/1755-1315/854/1/012043 .

Karabasil, Nedjeljko, Bošković, Tamara, Vasilev, Dragan, Betic, Nikola, Dimitrijević, Mirjana, "Pork safety – challenges and opportunities" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021):012043,
https://doi.org/10.1088/1755-1315/854/1/012043 . .

TY  - CONF
AU  - Stajković, Silvana
AU  - Vasilev, Dragan
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2302
AB  - Knowledge of the measurement uncertainty of test results is fundamentally important for laboratories, their customers and all parties using and interpreting these results. In conformity assessment, a measurement result is used to decide if an item of interest conforms to a specified requirement. Because of measurement uncertainty, there is always the risk of incorrectly deciding whether or not an item conforms to a specified requirement based on the measured value of a property of the item. Conformity assessment can be quite challenging when the entity measured is so close to the tolerance limits of the specification that its uncertainty, however estimated, critically affects decision-making. In such cases, different decision rules can be used to make statements of conformity. The aim of this paper is to provide a survey of methods for the evaluation of measurement uncertainty in testing, as well as to stress the need for appropriate estimation of measurement uncertainty. This paper also aims to assist testing laboratories in understanding the different decision rules used in conformity assessment and level of risk (such as false accept and false reject) associated with the decision rule employed.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Uncertainty of measurement and conformity assessment
VL  - 854
IS  - 1
SP  - 012093
DO  - 10.1088/1755-1315/854/1/012093
ER  - 

@conference{
author = "Stajković, Silvana and Vasilev, Dragan and Dimitrijević, Mirjana and Karabasil, Nedjeljko",
year = "2021",
abstract = "Knowledge of the measurement uncertainty of test results is fundamentally important for laboratories, their customers and all parties using and interpreting these results. In conformity assessment, a measurement result is used to decide if an item of interest conforms to a specified requirement. Because of measurement uncertainty, there is always the risk of incorrectly deciding whether or not an item conforms to a specified requirement based on the measured value of a property of the item. Conformity assessment can be quite challenging when the entity measured is so close to the tolerance limits of the specification that its uncertainty, however estimated, critically affects decision-making. In such cases, different decision rules can be used to make statements of conformity. The aim of this paper is to provide a survey of methods for the evaluation of measurement uncertainty in testing, as well as to stress the need for appropriate estimation of measurement uncertainty. This paper also aims to assist testing laboratories in understanding the different decision rules used in conformity assessment and level of risk (such as false accept and false reject) associated with the decision rule employed.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science, IOP Conference Series: Earth and Environmental Science",
title = "Uncertainty of measurement and conformity assessment",
volume = "854",
number = "1",
pages = "012093",
doi = "10.1088/1755-1315/854/1/012093"
}

Stajković, S., Vasilev, D., Dimitrijević, M.,& Karabasil, N.. (2021). Uncertainty of measurement and conformity assessment. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1), 012093.
https://doi.org/10.1088/1755-1315/854/1/012093

Stajković S, Vasilev D, Dimitrijević M, Karabasil N. Uncertainty of measurement and conformity assessment. in IOP Conference Series: Earth and Environmental Science. 2021;854(1):012093.
doi:10.1088/1755-1315/854/1/012093 .

Stajković, Silvana, Vasilev, Dragan, Dimitrijević, Mirjana, Karabasil, Nedjeljko, "Uncertainty of measurement and conformity assessment" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021):012093,
https://doi.org/10.1088/1755-1315/854/1/012093 . .

TY  - CONF
AU  - Vasilev, Dragan
AU  - Dimitrijević, Mirjana
AU  - Stajković, Silvana
AU  - Savić Radovanović, Radoslava
AU  - Karabasil, Nedjeljko
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2310
AB  - Meat represents an important food in human nutrition as a source of essential amino
acids, fatty acids, and micronutrients, but in recent years the emphasis is given to
the carcinogenic potential of red meat and processed meat. Red meat includes the meat of
pigs, ruminants, and horses, and its color is proportional to the iron-rich myoglobin content.
Hem-iron is attributed to show pro-carcinogenic effect due to N-nitroso compounds
catalysis, food lipids oxidation, and pro-oxidative action in the body. But these reactions
could be reduced by slowing its resorption, nitrosylation, and oxidation with calcium (milk
products) and antioxidant (plants) rich food. As meat is consumed after the heat treatment
which could lead, to a greater or lesser extent, to the formation of heterocyclic aromatic
amines (HAA) as potentially carcinogenic substances, which occurs extensively during baking and roasting, but negligible during boiling. So, it is important to choose an appropriate
method for meat heating, but also is it possible to reduce the bioavailability of HAA and
modify their metabolism in the body after ingestion through plant antioxidants, dietary
fiber, fermented food (yogurt, sauerkraut) intake, as well as the bioactive substances from
the meat itself (conjugated linoleic acid), which can significantly reduce harmful effects
of HAA. By meat products, the most important harmful substances are N-nitrosamines
(NN) in cured (preserved with nitrate/nitrite), as well as polycyclic aromatic hydrocarbons
(PAH) in smoked meat products. NN content differs in meat products and is influenced by
the nitrate/nitrite amount used, but also by the heat treatment and ripening process. Frying
and baking of cured meat products lead to the highest NN content, especially in fried
cured bacon. Although there are many studies about nitrite replacement in meat products
with plant-based ingredients, nitrites are still indispensable, especially because of their antimicrobial
effect on Clostridium botulinum. PAH content could be controlled by adequate
wood pyrolysis temperature, construction of the smoking chamber, smoke density and purification,
the product composition (fat reduction, artificial casings), and even reduced by
the activity of some lactic acid bacteria strains as well as some spices. Considering that the
formation of carcinogenic ingredients could be reduced during production, and their availability,
absorption, and expression reduced by well-balanced meals during consumption,
red meat and meat products should not always and unconditionally be characterized as
harmful, especially if we are aware of the valuable nutritive and bioactive compounds originating
from the meat itself.
PB  - Serbian Nutrition Society
C3  - 14th international congress on nutrition: "A place where science meets practice"
T1  - Substances with cancerogenic potential in processed meat
SP  - 58
EP  - 59
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2310
ER  - 

@conference{
author = "Vasilev, Dragan and Dimitrijević, Mirjana and Stajković, Silvana and Savić Radovanović, Radoslava and Karabasil, Nedjeljko",
year = "2021",
abstract = "Meat represents an important food in human nutrition as a source of essential amino
acids, fatty acids, and micronutrients, but in recent years the emphasis is given to
the carcinogenic potential of red meat and processed meat. Red meat includes the meat of
pigs, ruminants, and horses, and its color is proportional to the iron-rich myoglobin content.
Hem-iron is attributed to show pro-carcinogenic effect due to N-nitroso compounds
catalysis, food lipids oxidation, and pro-oxidative action in the body. But these reactions
could be reduced by slowing its resorption, nitrosylation, and oxidation with calcium (milk
products) and antioxidant (plants) rich food. As meat is consumed after the heat treatment
which could lead, to a greater or lesser extent, to the formation of heterocyclic aromatic
amines (HAA) as potentially carcinogenic substances, which occurs extensively during baking and roasting, but negligible during boiling. So, it is important to choose an appropriate
method for meat heating, but also is it possible to reduce the bioavailability of HAA and
modify their metabolism in the body after ingestion through plant antioxidants, dietary
fiber, fermented food (yogurt, sauerkraut) intake, as well as the bioactive substances from
the meat itself (conjugated linoleic acid), which can significantly reduce harmful effects
of HAA. By meat products, the most important harmful substances are N-nitrosamines
(NN) in cured (preserved with nitrate/nitrite), as well as polycyclic aromatic hydrocarbons
(PAH) in smoked meat products. NN content differs in meat products and is influenced by
the nitrate/nitrite amount used, but also by the heat treatment and ripening process. Frying
and baking of cured meat products lead to the highest NN content, especially in fried
cured bacon. Although there are many studies about nitrite replacement in meat products
with plant-based ingredients, nitrites are still indispensable, especially because of their antimicrobial
effect on Clostridium botulinum. PAH content could be controlled by adequate
wood pyrolysis temperature, construction of the smoking chamber, smoke density and purification,
the product composition (fat reduction, artificial casings), and even reduced by
the activity of some lactic acid bacteria strains as well as some spices. Considering that the
formation of carcinogenic ingredients could be reduced during production, and their availability,
absorption, and expression reduced by well-balanced meals during consumption,
red meat and meat products should not always and unconditionally be characterized as
harmful, especially if we are aware of the valuable nutritive and bioactive compounds originating
from the meat itself.",
publisher = "Serbian Nutrition Society",
journal = "14th international congress on nutrition: "A place where science meets practice"",
title = "Substances with cancerogenic potential in processed meat",
pages = "58-59",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2310"
}

Vasilev, D., Dimitrijević, M., Stajković, S., Savić Radovanović, R.,& Karabasil, N.. (2021). Substances with cancerogenic potential in processed meat. in 14th international congress on nutrition: "A place where science meets practice"
Serbian Nutrition Society., 58-59.
https://hdl.handle.net/21.15107/rcub_veterinar_2310

Vasilev D, Dimitrijević M, Stajković S, Savić Radovanović R, Karabasil N. Substances with cancerogenic potential in processed meat. in 14th international congress on nutrition: "A place where science meets practice". 2021;:58-59.
https://hdl.handle.net/21.15107/rcub_veterinar_2310 .

Vasilev, Dragan, Dimitrijević, Mirjana, Stajković, Silvana, Savić Radovanović, Radoslava, Karabasil, Nedjeljko, "Substances with cancerogenic potential in processed meat" in 14th international congress on nutrition: "A place where science meets practice" (2021):58-59,
https://hdl.handle.net/21.15107/rcub_veterinar_2310 .

TY  - JOUR
AU  - Mićović, Nathalie
AU  - Kurćubić, Vladimir
AU  - Tomović, Vladimir
AU  - Suvajdžić, Branko
AU  - Miletić, Nemanja
AU  - Stajković, Silvana
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
AU  - Vasilev, Dragan
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2617
AB  - Nitrites are used in meat processing as a preservative, but there is a need
to reduce their usage because of their potential harmful effects on consumers’ health. The antioxidant potential of different herbs and spices in
nitrite-reduced frankfurter type sausages and their influence on the
products’ sensory properties were investigated. The results show the
nitrite-reduced sausages enriched with individual herbs or spices as a
source of phenolic compounds had significant antioxidant potential,
which was the highest in sausages with rosemary followed by sausages
with thyme, black pepper, turmeric, and red paprika. Spice-enriched
sausages had better sensory properties then the control sausages after
chill storage.
PB  - Deutscher Fachverlag GmbH
T2  - Fleischwirtschaft
T1  - Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages
VL  - 101
IS  - 12
SP  - 97
EP  - 104
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2617
ER  - 

@article{
author = "Mićović, Nathalie and Kurćubić, Vladimir and Tomović, Vladimir and Suvajdžić, Branko and Miletić, Nemanja and Stajković, Silvana and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Vasilev, Dragan",
year = "2021",
abstract = "Nitrites are used in meat processing as a preservative, but there is a need
to reduce their usage because of their potential harmful effects on consumers’ health. The antioxidant potential of different herbs and spices in
nitrite-reduced frankfurter type sausages and their influence on the
products’ sensory properties were investigated. The results show the
nitrite-reduced sausages enriched with individual herbs or spices as a
source of phenolic compounds had significant antioxidant potential,
which was the highest in sausages with rosemary followed by sausages
with thyme, black pepper, turmeric, and red paprika. Spice-enriched
sausages had better sensory properties then the control sausages after
chill storage.",
publisher = "Deutscher Fachverlag GmbH",
journal = "Fleischwirtschaft",
title = "Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages",
volume = "101",
number = "12",
pages = "97-104",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2617"
}

Mićović, N., Kurćubić, V., Tomović, V., Suvajdžić, B., Miletić, N., Stajković, S., Karabasil, N., Dimitrijević, M.,& Vasilev, D.. (2021). Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages. in Fleischwirtschaft
Deutscher Fachverlag GmbH., 101(12), 97-104.
https://hdl.handle.net/21.15107/rcub_veterinar_2617

Mićović N, Kurćubić V, Tomović V, Suvajdžić B, Miletić N, Stajković S, Karabasil N, Dimitrijević M, Vasilev D. Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages. in Fleischwirtschaft. 2021;101(12):97-104.
https://hdl.handle.net/21.15107/rcub_veterinar_2617 .

Mićović, Nathalie, Kurćubić, Vladimir, Tomović, Vladimir, Suvajdžić, Branko, Miletić, Nemanja, Stajković, Silvana, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Vasilev, Dragan, "Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages" in Fleischwirtschaft, 101, no. 12 (2021):97-104,
https://hdl.handle.net/21.15107/rcub_veterinar_2617 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Čobanović, Nikola
AU  - Stajković, Silvana
AU  - Blagojević, Bojan
AU  - Betić, Nikola
AU  - Dimitrijević, Mirjana
AU  - Vasilev, Dragan
AU  - Karabasil, Nedjeljko
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1887
AB  - This study assessed the effects of season on health, behaviour, physiological stress parameters, and carcass and meat quality in a total of 480 slaughter pigs. The following health indicators were recorded: pneumonia, pleurisy, milk spots, and pericarditis. Behaviour was monitored during unloading (slipping, falling, turning back, reluctance to move, panting, shivering) and lairaging (panting, shivering, huddling). Blood lactate and glucose concentrations were determined at exsanguination. Performance indices (live weight, daily weight gain), carcass (carcass weight, backfat and loin thickness, lean meat content, carcass lesion score), and meat quality (pH, temperature, drip, thawing and cooking losses, colour, marbling) traits were measured postmortem. Pigs slaughtered in winter had the highest live weight, carcass weight, loin thickness, and carcass lesion score, while the lowest live weight, carcass weight, and backfat thickness were recorded in pigs slaughtered in summer. The highest lactate and glucose concentrations were recorded in pigs slaughtered in summer. The highest prevalence of red, soft, and exudative meat was recorded in pigs slaughtered in winter. Pigs slaughtered in summer had the lowest pH, the highest thawing loss, L* value, b* value, and occurrence of pale, soft, and exudative meat. Pigs slaughtered in autumn had the lowest drip loss, cooking loss, L* value, b* value, and the greatest percentage of red, firm, and nonexudative meat. In conclusion, the summer and winter temperatures compromised health and welfare and reduced carcass and meat quality in slaughter pigs, indicating that protection against heat and cold stress is not yet effective.
PB  - Springer
T2  - International Journal of Biometeorology
T1  - The effects of season on health, welfare, and carcass and meat quality of slaughter pigs
VL  - 64
IS  - 11
SP  - 1899
EP  - 1909
DO  - 10.1007/s00484-020-01977-y
ER  - 

@article{
author = "Čobanović, Nikola and Stajković, Silvana and Blagojević, Bojan and Betić, Nikola and Dimitrijević, Mirjana and Vasilev, Dragan and Karabasil, Nedjeljko",
year = "2020",
abstract = "This study assessed the effects of season on health, behaviour, physiological stress parameters, and carcass and meat quality in a total of 480 slaughter pigs. The following health indicators were recorded: pneumonia, pleurisy, milk spots, and pericarditis. Behaviour was monitored during unloading (slipping, falling, turning back, reluctance to move, panting, shivering) and lairaging (panting, shivering, huddling). Blood lactate and glucose concentrations were determined at exsanguination. Performance indices (live weight, daily weight gain), carcass (carcass weight, backfat and loin thickness, lean meat content, carcass lesion score), and meat quality (pH, temperature, drip, thawing and cooking losses, colour, marbling) traits were measured postmortem. Pigs slaughtered in winter had the highest live weight, carcass weight, loin thickness, and carcass lesion score, while the lowest live weight, carcass weight, and backfat thickness were recorded in pigs slaughtered in summer. The highest lactate and glucose concentrations were recorded in pigs slaughtered in summer. The highest prevalence of red, soft, and exudative meat was recorded in pigs slaughtered in winter. Pigs slaughtered in summer had the lowest pH, the highest thawing loss, L* value, b* value, and occurrence of pale, soft, and exudative meat. Pigs slaughtered in autumn had the lowest drip loss, cooking loss, L* value, b* value, and the greatest percentage of red, firm, and nonexudative meat. In conclusion, the summer and winter temperatures compromised health and welfare and reduced carcass and meat quality in slaughter pigs, indicating that protection against heat and cold stress is not yet effective.",
publisher = "Springer",
journal = "International Journal of Biometeorology",
title = "The effects of season on health, welfare, and carcass and meat quality of slaughter pigs",
volume = "64",
number = "11",
pages = "1899-1909",
doi = "10.1007/s00484-020-01977-y"
}

Čobanović, N., Stajković, S., Blagojević, B., Betić, N., Dimitrijević, M., Vasilev, D.,& Karabasil, N.. (2020). The effects of season on health, welfare, and carcass and meat quality of slaughter pigs. in International Journal of Biometeorology
Springer., 64(11), 1899-1909.
https://doi.org/10.1007/s00484-020-01977-y

Čobanović N, Stajković S, Blagojević B, Betić N, Dimitrijević M, Vasilev D, Karabasil N. The effects of season on health, welfare, and carcass and meat quality of slaughter pigs. in International Journal of Biometeorology. 2020;64(11):1899-1909.
doi:10.1007/s00484-020-01977-y .

Čobanović, Nikola, Stajković, Silvana, Blagojević, Bojan, Betić, Nikola, Dimitrijević, Mirjana, Vasilev, Dragan, Karabasil, Nedjeljko, "The effects of season on health, welfare, and carcass and meat quality of slaughter pigs" in International Journal of Biometeorology, 64, no. 11 (2020):1899-1909,
https://doi.org/10.1007/s00484-020-01977-y . .

TY  - JOUR
AU  - Vasilev, Dragan
AU  - Dimovska, Nina
AU  - Hajrulai-Musliu, Zehra
AU  - Teodorović, Vlado
AU  - Nikolić, Aleksandra
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
AU  - Mirilović, Milorad
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1803
AB  - The fatty acid (FA) profiles of lamb muscle and adipose tissue originating from ten different grazing areas in North Macedonia and an assessment of whether the meat origin could be distinguished on the basis of FA profile are presented. Muscle and adipose tissues of three-month-old male lambs (crossbreds of autochthonous Ovcepolian and Wurttemberg) reared on spring pastures were studied. Statistically significant differences in the individual FA contents, FA groups and FA ratios were observed between lamb tissues from the different geographic regions. Canonical discriminant analysis showed there was a significant linear divergence between tissues from almost all examined regions. The greatest weight in the differentiation of the different areas showed fatty acid ratios, C18:3n3, C18:1n9c and C20:5n3 for the muscle tissue, as well as C18:1n9c, C18:2n6c, C16:1 and C17:1 for the adipose tissue. This showed that the FA composition of muscle and adipose tissue obtained from lambs reared on pasture could serve as a useful indicator to aid differentiation of its geographic origin but it should be confirmed through further replicated studies.
PB  - Elsevier Sci Ltd, Oxford
T2  - Meat Science
T1  - Fatty acid profile as a discriminatory tool for the origin of lamb muscle and adipose tissue from different pastoral grazing areas in North Macedonia - A short communication
VL  - 162
SP  - 108020
DO  - 10.1016/j.meatsci.2019.108020
ER  - 

@article{
author = "Vasilev, Dragan and Dimovska, Nina and Hajrulai-Musliu, Zehra and Teodorović, Vlado and Nikolić, Aleksandra and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Mirilović, Milorad",
year = "2020",
abstract = "The fatty acid (FA) profiles of lamb muscle and adipose tissue originating from ten different grazing areas in North Macedonia and an assessment of whether the meat origin could be distinguished on the basis of FA profile are presented. Muscle and adipose tissues of three-month-old male lambs (crossbreds of autochthonous Ovcepolian and Wurttemberg) reared on spring pastures were studied. Statistically significant differences in the individual FA contents, FA groups and FA ratios were observed between lamb tissues from the different geographic regions. Canonical discriminant analysis showed there was a significant linear divergence between tissues from almost all examined regions. The greatest weight in the differentiation of the different areas showed fatty acid ratios, C18:3n3, C18:1n9c and C20:5n3 for the muscle tissue, as well as C18:1n9c, C18:2n6c, C16:1 and C17:1 for the adipose tissue. This showed that the FA composition of muscle and adipose tissue obtained from lambs reared on pasture could serve as a useful indicator to aid differentiation of its geographic origin but it should be confirmed through further replicated studies.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Meat Science",
title = "Fatty acid profile as a discriminatory tool for the origin of lamb muscle and adipose tissue from different pastoral grazing areas in North Macedonia - A short communication",
volume = "162",
pages = "108020",
doi = "10.1016/j.meatsci.2019.108020"
}

Vasilev, D., Dimovska, N., Hajrulai-Musliu, Z., Teodorović, V., Nikolić, A., Karabasil, N., Dimitrijević, M.,& Mirilović, M.. (2020). Fatty acid profile as a discriminatory tool for the origin of lamb muscle and adipose tissue from different pastoral grazing areas in North Macedonia - A short communication. in Meat Science
Elsevier Sci Ltd, Oxford., 162, 108020.
https://doi.org/10.1016/j.meatsci.2019.108020

Vasilev D, Dimovska N, Hajrulai-Musliu Z, Teodorović V, Nikolić A, Karabasil N, Dimitrijević M, Mirilović M. Fatty acid profile as a discriminatory tool for the origin of lamb muscle and adipose tissue from different pastoral grazing areas in North Macedonia - A short communication. in Meat Science. 2020;162:108020.
doi:10.1016/j.meatsci.2019.108020 .

Vasilev, Dragan, Dimovska, Nina, Hajrulai-Musliu, Zehra, Teodorović, Vlado, Nikolić, Aleksandra, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Mirilović, Milorad, "Fatty acid profile as a discriminatory tool for the origin of lamb muscle and adipose tissue from different pastoral grazing areas in North Macedonia - A short communication" in Meat Science, 162 (2020):108020,
https://doi.org/10.1016/j.meatsci.2019.108020 . .

TY  - JOUR
AU  - Suvajdžić, Branko
AU  - Tasić, Tatjana
AU  - Teodorović, Vlado
AU  - Janković, Vesna
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
AU  - Vasilev, Dragan
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1880
AB  - Sremski kulen is a wide diameter dry fermented sausage, produced from pork, seasoned with red spicy paprika, stuffed into pork cecum, and preserved by smoking, fermentation and drying. Due to specific ripening process, Sremski kulen is suitable for the accumulation of biogenic amines. Therefore, the aminogenesis was studied in traditionally produced Sremski kulen, taking into account the physicochemical parameters and microbial counts. The content of six biogenic amines (tryptamine, phenylethylamine, tyramine, histamine, putrescine, and cadaverine) was analyzed using high-performance liquid chromatography. The ripening process of Sremski kulen was slow followed by changes in aw and pH value as well as expressed proteolysis. The autochthonous microbiota showed pronounced decarboxylase activity. Tryptamine and phenylethylamine were detected at each examined ripening stage while histamine was not detected until the end of ripening (16.55 ± 2.33 mg/kg). Tyramine, cadaverine, and putrescine content significantly increased during the ripening period (p < .05). In the final product, cadaverine was the dominant biogenic amine (132.40 ± 5.05 mg/kg), followed by tyramine (115.80 ± 15.46 mg/kg) and putrescine (68.55 ± 2.39 mg/kg). Although the long ripening period greatly contributed to the accumulation of biogenic amines in final product, their content are not of concern from product safety aspects, but requires improvement in hygiene of production process.
PB  - Wiley
T2  - Animal science journal = Nihon chikusan Gakkaiho
T1  - Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage
VL  - 91
IS  - 1
SP  - e13466
DO  - 10.1111/asj.13466
ER  - 

@article{
author = "Suvajdžić, Branko and Tasić, Tatjana and Teodorović, Vlado and Janković, Vesna and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Vasilev, Dragan",
year = "2020",
abstract = "Sremski kulen is a wide diameter dry fermented sausage, produced from pork, seasoned with red spicy paprika, stuffed into pork cecum, and preserved by smoking, fermentation and drying. Due to specific ripening process, Sremski kulen is suitable for the accumulation of biogenic amines. Therefore, the aminogenesis was studied in traditionally produced Sremski kulen, taking into account the physicochemical parameters and microbial counts. The content of six biogenic amines (tryptamine, phenylethylamine, tyramine, histamine, putrescine, and cadaverine) was analyzed using high-performance liquid chromatography. The ripening process of Sremski kulen was slow followed by changes in aw and pH value as well as expressed proteolysis. The autochthonous microbiota showed pronounced decarboxylase activity. Tryptamine and phenylethylamine were detected at each examined ripening stage while histamine was not detected until the end of ripening (16.55 ± 2.33 mg/kg). Tyramine, cadaverine, and putrescine content significantly increased during the ripening period (p < .05). In the final product, cadaverine was the dominant biogenic amine (132.40 ± 5.05 mg/kg), followed by tyramine (115.80 ± 15.46 mg/kg) and putrescine (68.55 ± 2.39 mg/kg). Although the long ripening period greatly contributed to the accumulation of biogenic amines in final product, their content are not of concern from product safety aspects, but requires improvement in hygiene of production process.",
publisher = "Wiley",
journal = "Animal science journal = Nihon chikusan Gakkaiho",
title = "Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage",
volume = "91",
number = "1",
pages = "e13466",
doi = "10.1111/asj.13466"
}

Suvajdžić, B., Tasić, T., Teodorović, V., Janković, V., Dimitrijević, M., Karabasil, N.,& Vasilev, D.. (2020). Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage. in Animal science journal = Nihon chikusan Gakkaiho
Wiley., 91(1), e13466.
https://doi.org/10.1111/asj.13466

Suvajdžić B, Tasić T, Teodorović V, Janković V, Dimitrijević M, Karabasil N, Vasilev D. Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage. in Animal science journal = Nihon chikusan Gakkaiho. 2020;91(1):e13466.
doi:10.1111/asj.13466 .

Suvajdžić, Branko, Tasić, Tatjana, Teodorović, Vlado, Janković, Vesna, Dimitrijević, Mirjana, Karabasil, Nedjeljko, Vasilev, Dragan, "Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage" in Animal science journal = Nihon chikusan Gakkaiho, 91, no. 1 (2020):e13466,
https://doi.org/10.1111/asj.13466 . .

TY  - CONF
AU  - Grković, Nevena
AU  - Dimitrijević, Mirjana
AU  - Teodorović, Vlado
AU  - Karabasil, Nedjeljko
AU  - Vasilev, Dragan
AU  - Stajković, Silvana
AU  - Velebit, Branko
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1684
AB  - Mussels display interesting nutritional characteristics as they are a rich source of proteins, carbohydrates and minerals and provide an almost unlimited variety of fatty acids with beneficial roles in human health. The quality characteristics of Mytilus galloprovincialis mussels harvested at seasonal intervals reflect the different environmental conditions met by the animals during their growth. Their chemical composition is strictly dependent on the phytoplankton resources available and, therefore, on the season of harvest. Parameters such as water temperature, food availability and the gametogenesis cycle can influence the meat yields and the biochemical composition of the mussels, conditioning their commercial quality and organoleptic characteristics. In order to determine the nutritional value of blue mussels, it is of great relevance to identify their biochemical composition as well as the most favourable season and geographical location for mussel-harvesting. That data could be useful to indicate the periods of the year more suitable for the marketing and consumption of mussels.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Factors influencing mussel (Mytilus galloprovincialis) nutritional quality
VL  - 333
SP  - UNSP 012062
DO  - 10.1088/1755-1315/333/1/012062
ER  - 

@conference{
author = "Grković, Nevena and Dimitrijević, Mirjana and Teodorović, Vlado and Karabasil, Nedjeljko and Vasilev, Dragan and Stajković, Silvana and Velebit, Branko",
year = "2019",
abstract = "Mussels display interesting nutritional characteristics as they are a rich source of proteins, carbohydrates and minerals and provide an almost unlimited variety of fatty acids with beneficial roles in human health. The quality characteristics of Mytilus galloprovincialis mussels harvested at seasonal intervals reflect the different environmental conditions met by the animals during their growth. Their chemical composition is strictly dependent on the phytoplankton resources available and, therefore, on the season of harvest. Parameters such as water temperature, food availability and the gametogenesis cycle can influence the meat yields and the biochemical composition of the mussels, conditioning their commercial quality and organoleptic characteristics. In order to determine the nutritional value of blue mussels, it is of great relevance to identify their biochemical composition as well as the most favourable season and geographical location for mussel-harvesting. That data could be useful to indicate the periods of the year more suitable for the marketing and consumption of mussels.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Factors influencing mussel (Mytilus galloprovincialis) nutritional quality",
volume = "333",
pages = "UNSP 012062",
doi = "10.1088/1755-1315/333/1/012062"
}

Grković, N., Dimitrijević, M., Teodorović, V., Karabasil, N., Vasilev, D., Stajković, S.,& Velebit, B.. (2019). Factors influencing mussel (Mytilus galloprovincialis) nutritional quality. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012062.
https://doi.org/10.1088/1755-1315/333/1/012062

Grković N, Dimitrijević M, Teodorović V, Karabasil N, Vasilev D, Stajković S, Velebit B. Factors influencing mussel (Mytilus galloprovincialis) nutritional quality. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012062.
doi:10.1088/1755-1315/333/1/012062 .

Grković, Nevena, Dimitrijević, Mirjana, Teodorović, Vlado, Karabasil, Nedjeljko, Vasilev, Dragan, Stajković, Silvana, Velebit, Branko, "Factors influencing mussel (Mytilus galloprovincialis) nutritional quality" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012062,
https://doi.org/10.1088/1755-1315/333/1/012062 . .

TY  - CONF
AU  - Lakićević, Brankica
AU  - Petrović, Zoran
AU  - Milanov, Dubravka
AU  - Zuber, Ivana
AU  - Janković, V.
AU  - Grković, Nevena
AU  - Dimitrijević, Mirjana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1688
AB  - In this study, 20 Listeria monocytogenes isolates detected in a food processing environment and food products were tested for biofilm-forming ability in two different culture media: Tryptone Soya Broth and Luria Bertani Broth. Statistical analysis of the data obtained was performed with the MINITAB software package, version 16.0. The two-sample t-test and confidence interval were used for data analysis. Significant differences between the isolates were observed in the ability to form biofilms.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Influence of two different culture media on biofilm formation by Listeria monocytogenes isolated from a small-scale meat processing facility
VL  - 333
SP  - UNSP 012073
DO  - 10.1088/1755-1315/333/1/012073
ER  - 

@conference{
author = "Lakićević, Brankica and Petrović, Zoran and Milanov, Dubravka and Zuber, Ivana and Janković, V. and Grković, Nevena and Dimitrijević, Mirjana",
year = "2019",
abstract = "In this study, 20 Listeria monocytogenes isolates detected in a food processing environment and food products were tested for biofilm-forming ability in two different culture media: Tryptone Soya Broth and Luria Bertani Broth. Statistical analysis of the data obtained was performed with the MINITAB software package, version 16.0. The two-sample t-test and confidence interval were used for data analysis. Significant differences between the isolates were observed in the ability to form biofilms.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Influence of two different culture media on biofilm formation by Listeria monocytogenes isolated from a small-scale meat processing facility",
volume = "333",
pages = "UNSP 012073",
doi = "10.1088/1755-1315/333/1/012073"
}

Lakićević, B., Petrović, Z., Milanov, D., Zuber, I., Janković, V., Grković, N.,& Dimitrijević, M.. (2019). Influence of two different culture media on biofilm formation by Listeria monocytogenes isolated from a small-scale meat processing facility. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012073.
https://doi.org/10.1088/1755-1315/333/1/012073

Lakićević B, Petrović Z, Milanov D, Zuber I, Janković V, Grković N, Dimitrijević M. Influence of two different culture media on biofilm formation by Listeria monocytogenes isolated from a small-scale meat processing facility. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012073.
doi:10.1088/1755-1315/333/1/012073 .

Lakićević, Brankica, Petrović, Zoran, Milanov, Dubravka, Zuber, Ivana, Janković, V., Grković, Nevena, Dimitrijević, Mirjana, "Influence of two different culture media on biofilm formation by Listeria monocytogenes isolated from a small-scale meat processing facility" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012073,
https://doi.org/10.1088/1755-1315/333/1/012073 . .

TY  - JOUR
AU  - Dimitrijević, Mirjana
AU  - Grković, Nevena
AU  - Bošković, Marija
AU  - Baltić, Milan Ž.
AU  - Dojčinović, Slobodan
AU  - Karabasil, Nedjeljko
AU  - Vasilev, Dragan
AU  - Teodorović, Vlado
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1738
AB  - The aim of this study was to evaluate the effects of carvacrol and eugenol, separately and in combination, on survival of Listeria monocytogenes, and sensory and microbiological characteristics in vacuum packaged Oncorhynchus mykiss during refrigerated storage (4 + 1 degrees C) for 20 days. The control fish fillets were analyzed for microbial (total mesophilic and psychrotrophic bacteria and lactic acid bacteria) and sensory properties. Fish fillets treated with carvacrol, eugenol, and their combination displayed populations of L. monocytogenes significantly lower, by 1.35- 2.84 log cfu/g, than the control fillets during the whole storage period. No significant differences between groups of fish fillets with different active compound(s) added were noted except at the end of the storage, when the number of L. monocytogenes was significantly lower in the fish fillets with eugenol added. Sensory analysis showed that fish fillets with eugenol added were the most acceptable to trained panelists.
PB  - Wiley, Hoboken
T2  - Journal of Food Safety
T1  - Inhibition of Listeria monocytogenes growth on vacuum packaged rainbow trout (Oncorhynchus mykiss) with carvacrol and eugenol
VL  - 39
IS  - 1
SP  - e12553
DO  - 10.1111/jfs.12553
ER  - 

@article{
author = "Dimitrijević, Mirjana and Grković, Nevena and Bošković, Marija and Baltić, Milan Ž. and Dojčinović, Slobodan and Karabasil, Nedjeljko and Vasilev, Dragan and Teodorović, Vlado",
year = "2019",
abstract = "The aim of this study was to evaluate the effects of carvacrol and eugenol, separately and in combination, on survival of Listeria monocytogenes, and sensory and microbiological characteristics in vacuum packaged Oncorhynchus mykiss during refrigerated storage (4 + 1 degrees C) for 20 days. The control fish fillets were analyzed for microbial (total mesophilic and psychrotrophic bacteria and lactic acid bacteria) and sensory properties. Fish fillets treated with carvacrol, eugenol, and their combination displayed populations of L. monocytogenes significantly lower, by 1.35- 2.84 log cfu/g, than the control fillets during the whole storage period. No significant differences between groups of fish fillets with different active compound(s) added were noted except at the end of the storage, when the number of L. monocytogenes was significantly lower in the fish fillets with eugenol added. Sensory analysis showed that fish fillets with eugenol added were the most acceptable to trained panelists.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Safety",
title = "Inhibition of Listeria monocytogenes growth on vacuum packaged rainbow trout (Oncorhynchus mykiss) with carvacrol and eugenol",
volume = "39",
number = "1",
pages = "e12553",
doi = "10.1111/jfs.12553"
}

Dimitrijević, M., Grković, N., Bošković, M., Baltić, M. Ž., Dojčinović, S., Karabasil, N., Vasilev, D.,& Teodorović, V.. (2019). Inhibition of Listeria monocytogenes growth on vacuum packaged rainbow trout (Oncorhynchus mykiss) with carvacrol and eugenol. in Journal of Food Safety
Wiley, Hoboken., 39(1), e12553.
https://doi.org/10.1111/jfs.12553

Dimitrijević M, Grković N, Bošković M, Baltić MŽ, Dojčinović S, Karabasil N, Vasilev D, Teodorović V. Inhibition of Listeria monocytogenes growth on vacuum packaged rainbow trout (Oncorhynchus mykiss) with carvacrol and eugenol. in Journal of Food Safety. 2019;39(1):e12553.
doi:10.1111/jfs.12553 .

Dimitrijević, Mirjana, Grković, Nevena, Bošković, Marija, Baltić, Milan Ž., Dojčinović, Slobodan, Karabasil, Nedjeljko, Vasilev, Dragan, Teodorović, Vlado, "Inhibition of Listeria monocytogenes growth on vacuum packaged rainbow trout (Oncorhynchus mykiss) with carvacrol and eugenol" in Journal of Food Safety, 39, no. 1 (2019):e12553,
https://doi.org/10.1111/jfs.12553 . .

TY  - CONF
AU  - Vasilev, Dragan
AU  - Stajković, Silvana
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
AU  - Teodorović, Vlado
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1693
AB  - Meat technology includes all steps from animal handling and slaughtering to production of different meat products. During animal handling, special attention is paid to animal welfare, not only to protect animals from suffering but also because of animal welfares importance for meat quality. The oldest processing methods (chilling, freezing, salting, smoking and drying) are being readjusted with respect to equipment and consumers health issues. Special attention is given to preservation of meats nutritive value (milder heat treatment) and health promoting properties of the products (functional foods). Novel methods (irradiation, high pressure, pulsed electric field, pulsed light and cold plasma) struggle with some issues such as acceptance by consumers, expensive equipment and effects on foods sensory properties. Along with novel products, demand for traditional meat products is still increasing which requires the the uniqueness and quality of these products to be preserved, along with increased production capacity.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Perspectives in meat processing
VL  - 333
SP  - UNSP 012024
DO  - 10.1088/1755-1315/333/1/012024
ER  - 

@conference{
author = "Vasilev, Dragan and Stajković, Silvana and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Teodorović, Vlado",
year = "2019",
abstract = "Meat technology includes all steps from animal handling and slaughtering to production of different meat products. During animal handling, special attention is paid to animal welfare, not only to protect animals from suffering but also because of animal welfares importance for meat quality. The oldest processing methods (chilling, freezing, salting, smoking and drying) are being readjusted with respect to equipment and consumers health issues. Special attention is given to preservation of meats nutritive value (milder heat treatment) and health promoting properties of the products (functional foods). Novel methods (irradiation, high pressure, pulsed electric field, pulsed light and cold plasma) struggle with some issues such as acceptance by consumers, expensive equipment and effects on foods sensory properties. Along with novel products, demand for traditional meat products is still increasing which requires the the uniqueness and quality of these products to be preserved, along with increased production capacity.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Perspectives in meat processing",
volume = "333",
pages = "UNSP 012024",
doi = "10.1088/1755-1315/333/1/012024"
}

Vasilev, D., Stajković, S., Karabasil, N., Dimitrijević, M.,& Teodorović, V.. (2019). Perspectives in meat processing. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012024.
https://doi.org/10.1088/1755-1315/333/1/012024

Vasilev D, Stajković S, Karabasil N, Dimitrijević M, Teodorović V. Perspectives in meat processing. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012024.
doi:10.1088/1755-1315/333/1/012024 .

Vasilev, Dragan, Stajković, Silvana, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Teodorović, Vlado, "Perspectives in meat processing" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012024,
https://doi.org/10.1088/1755-1315/333/1/012024 . .