TY  - JOUR
AU  - Stajić, Slaviša
AU  - Pisinov, Boris
AU  - Tomašević, Igor
AU  - Đekić, Ilija
AU  - Čolović, Dušica
AU  - Ivanović, Snežana
AU  - Živković, Dušan
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1988
AB  - Four different levels (25–100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile – n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.
PB  - Blackwell Publishing
T2  - International Journal of Food Science and Technology
T1  - Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties
VL  - 55
IS  - 3
SP  - 1032
EP  - 1045
DO  - 10.1111/ijfs.14346
ER  - 

@article{
author = "Stajić, Slaviša and Pisinov, Boris and Tomašević, Igor and Đekić, Ilija and Čolović, Dušica and Ivanović, Snežana and Živković, Dušan",
year = "2020",
abstract = "Four different levels (25–100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile – n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.",
publisher = "Blackwell Publishing",
journal = "International Journal of Food Science and Technology",
title = "Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties",
volume = "55",
number = "3",
pages = "1032-1045",
doi = "10.1111/ijfs.14346"
}

Stajić, S., Pisinov, B., Tomašević, I., Đekić, I., Čolović, D., Ivanović, S.,& Živković, D.. (2020). Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties. in International Journal of Food Science and Technology
Blackwell Publishing., 55(3), 1032-1045.
https://doi.org/10.1111/ijfs.14346

Stajić S, Pisinov B, Tomašević I, Đekić I, Čolović D, Ivanović S, Živković D. Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties. in International Journal of Food Science and Technology. 2020;55(3):1032-1045.
doi:10.1111/ijfs.14346 .

Stajić, Slaviša, Pisinov, Boris, Tomašević, Igor, Đekić, Ilija, Čolović, Dušica, Ivanović, Snežana, Živković, Dušan, "Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties" in International Journal of Food Science and Technology, 55, no. 3 (2020):1032-1045,
https://doi.org/10.1111/ijfs.14346 . .

TY  - CONF
AU  - Kureljušić, Jasna
AU  - Rokvić, Nikola I.
AU  - Jezdimirović, Nemanja
AU  - Kureljušić, Branislav
AU  - Pisinov, Boris
AU  - Karabasil, Nedjeljko
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1523
AB  - Listeria is the genus of a bacteria found in soil and water and some animals, including poultry and cattle. It can be present in raw milk and food made from raw milk. It can also live in food processing plants and contaminate a variety of processed meats. Microscopically, Listeria species appear as small, Gram-positive rods, which are sometimes arranged in short chains. In direct smears, they can be coccoid, so they can be mistaken for streptococci. Longer cells can resemble corynebacteria. Flagella are produced at room temperature but not at 37 degrees C. Haemolytic activity on blood agar has been used as a marker to distinguish Listeria monocytogenes among other Listeria species, but it is not an absolutely definitive criterion. Further biochemical characterization is necessary to distinguish between the different Listeria species. The objective of this study was to detect, isolate and identify Listeria monocytogenes from poultry meat. Within a period of six months from January to June 2017, a total of 15 samples were collected. Three samples were positive for the presence of Listeria monocytogenes. Biochemical and microbiological tests as well as PCR technique using specific primers were used to confirm L. Monocytogenes in the samples.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Isolation and detection of Listeria monocytogenes in poultry meat by standard culture methods and PCR
VL  - 85
SP  - UNSP 012069
DO  - 10.1088/1755-1315/85/1/012069
ER  - 

@conference{
author = "Kureljušić, Jasna and Rokvić, Nikola I. and Jezdimirović, Nemanja and Kureljušić, Branislav and Pisinov, Boris and Karabasil, Nedjeljko",
year = "2017",
abstract = "Listeria is the genus of a bacteria found in soil and water and some animals, including poultry and cattle. It can be present in raw milk and food made from raw milk. It can also live in food processing plants and contaminate a variety of processed meats. Microscopically, Listeria species appear as small, Gram-positive rods, which are sometimes arranged in short chains. In direct smears, they can be coccoid, so they can be mistaken for streptococci. Longer cells can resemble corynebacteria. Flagella are produced at room temperature but not at 37 degrees C. Haemolytic activity on blood agar has been used as a marker to distinguish Listeria monocytogenes among other Listeria species, but it is not an absolutely definitive criterion. Further biochemical characterization is necessary to distinguish between the different Listeria species. The objective of this study was to detect, isolate and identify Listeria monocytogenes from poultry meat. Within a period of six months from January to June 2017, a total of 15 samples were collected. Three samples were positive for the presence of Listeria monocytogenes. Biochemical and microbiological tests as well as PCR technique using specific primers were used to confirm L. Monocytogenes in the samples.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Isolation and detection of Listeria monocytogenes in poultry meat by standard culture methods and PCR",
volume = "85",
pages = "UNSP 012069",
doi = "10.1088/1755-1315/85/1/012069"
}

Kureljušić, J., Rokvić, N. I., Jezdimirović, N., Kureljušić, B., Pisinov, B.,& Karabasil, N.. (2017). Isolation and detection of Listeria monocytogenes in poultry meat by standard culture methods and PCR. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012069.
https://doi.org/10.1088/1755-1315/85/1/012069

Kureljušić J, Rokvić NI, Jezdimirović N, Kureljušić B, Pisinov B, Karabasil N. Isolation and detection of Listeria monocytogenes in poultry meat by standard culture methods and PCR. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012069.
doi:10.1088/1755-1315/85/1/012069 .

Kureljušić, Jasna, Rokvić, Nikola I., Jezdimirović, Nemanja, Kureljušić, Branislav, Pisinov, Boris, Karabasil, Nedjeljko, "Isolation and detection of Listeria monocytogenes in poultry meat by standard culture methods and PCR" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012069,
https://doi.org/10.1088/1755-1315/85/1/012069 . .

TY  - JOUR
AU  - Ivanović, Snežana
AU  - Pisinov, Boris
AU  - Bošković, Marija
AU  - Ivanović, Jelena
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
AU  - Nešić, Ksenija
PY  - 2014
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1099
AB  - The quality of fresh goat meat can be defined strictly in terms of physical and chemical properties, or in terms of consumer perception. In Serbia, there is not enough information about the quality of goat meat and goat meat products, such as smoked ham. The aim of this study was to determine differences in the basic chemical composition, colour, fatty acids composition, volatile compounds in fresh meat and smoked ham (musculus gluteus superficialis). The meat was obtained from the population of Serbian White goat, five or six years old. ISO methods were implemented in order to determine the quality of these parameters. Statistically significant difference (p  lt  0.05) was determined between values of protein, fat, moisture, ash, pH value, fatty acids and volatile compounds determined in fresh meat and finished product (smoked ham). It is assumed that the complex chemical and biochemical processes occurring during production (growing, curing, smoking, drying) resulted in statistically significant differences between the quality parameters in fresh meat and smoked ham. There was a statistically significant difference (p  lt  0.05) between the values of capric acid, lauric acid, myristic acid, pentadecanoic acid, pentadecenoic acid, palmitic acid, palmitoleic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid and gadoleic acid identified in the thigh meat prepared for curing and smoking in compared to value of the fatty acids identified in the final product (smoked ham).
AB  - Kvalitet svežeg mesa koza može se definisati strogo u smislu fizičkih i hemijskih osobina, ili u smislu percepcije potrošača. U Srbiji se malo zna o kvalitetu kozjeg mesa i proizvoda od kozjeg mesa, kao što je dimljena šunka. Cilj ovog istraživanja bio je da se utvrde razlike u osnovnom hemijskom sastavu, boji, sastavu masnih kiselina, volatilnih materija u svežem mesu i dimljenoj šunki (m. superficial gluteal). Meso je dobijeno klanjem koza iz populacije srpske bele koze, starih pet-šest godina. Za određivanje navedenih parametara kvaliteta korišćene su ISO metode. Između utvrđenih vrednosti proteina, masti, vode, pepela, pH vrednosti, masnih kiselina i isparljivih materija utvrđenih u svežem mesu i gotovom proizvodu (dimljena šunka) postojala je statistički značajna razlika (p  lt  0,05). U svežem mesa nisu utvrđena dva jedinjenja iz grupe aromatičnih ugljovodonika i jedinjenja iz grupe fenola. Pretpostavlja se da su složeni hemijski i biohemijski procesi tokom proizvodnje (zrenje, salamurenje, dimljenje, sušenje) doveli do statistički značajne razlike između ispitivanih parametara kvaliteta u svežem i dimljenom mesu. Utvrđena je statistički značajna razlika (p  lt  0,05) između vrednosti kaprinske kiseline, laurinske kiseline, miristinske kiseline, pentadekanske kiseline, palmitinske kiseline, palmitoleinske kiseline, heptadekanske kiseline, stearinske kiseline, oleinske kiseline, linolne kiseline, linolenske kiseline, arahidonske kiseline i gadoleinske kiseline u svežem mesu pripremljenom za sečenje i dimljenje u odnosu na vrednosti ovih masnih kiselina identifikovanih u gotovom proizvodu (šunka).
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Changes in the quality of goat meat in the production of smoked ham
VL  - 55
IS  - 2
SP  - 148
EP  - 155
DO  - 10.5937/tehmesa1402148I
ER  - 

@article{
author = "Ivanović, Snežana and Pisinov, Boris and Bošković, Marija and Ivanović, Jelena and Marković, Radmila and Baltić, Milan Ž. and Nešić, Ksenija",
year = "2014",
abstract = "The quality of fresh goat meat can be defined strictly in terms of physical and chemical properties, or in terms of consumer perception. In Serbia, there is not enough information about the quality of goat meat and goat meat products, such as smoked ham. The aim of this study was to determine differences in the basic chemical composition, colour, fatty acids composition, volatile compounds in fresh meat and smoked ham (musculus gluteus superficialis). The meat was obtained from the population of Serbian White goat, five or six years old. ISO methods were implemented in order to determine the quality of these parameters. Statistically significant difference (p  lt  0.05) was determined between values of protein, fat, moisture, ash, pH value, fatty acids and volatile compounds determined in fresh meat and finished product (smoked ham). It is assumed that the complex chemical and biochemical processes occurring during production (growing, curing, smoking, drying) resulted in statistically significant differences between the quality parameters in fresh meat and smoked ham. There was a statistically significant difference (p  lt  0.05) between the values of capric acid, lauric acid, myristic acid, pentadecanoic acid, pentadecenoic acid, palmitic acid, palmitoleic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid and gadoleic acid identified in the thigh meat prepared for curing and smoking in compared to value of the fatty acids identified in the final product (smoked ham)., Kvalitet svežeg mesa koza može se definisati strogo u smislu fizičkih i hemijskih osobina, ili u smislu percepcije potrošača. U Srbiji se malo zna o kvalitetu kozjeg mesa i proizvoda od kozjeg mesa, kao što je dimljena šunka. Cilj ovog istraživanja bio je da se utvrde razlike u osnovnom hemijskom sastavu, boji, sastavu masnih kiselina, volatilnih materija u svežem mesu i dimljenoj šunki (m. superficial gluteal). Meso je dobijeno klanjem koza iz populacije srpske bele koze, starih pet-šest godina. Za određivanje navedenih parametara kvaliteta korišćene su ISO metode. Između utvrđenih vrednosti proteina, masti, vode, pepela, pH vrednosti, masnih kiselina i isparljivih materija utvrđenih u svežem mesu i gotovom proizvodu (dimljena šunka) postojala je statistički značajna razlika (p  lt  0,05). U svežem mesa nisu utvrđena dva jedinjenja iz grupe aromatičnih ugljovodonika i jedinjenja iz grupe fenola. Pretpostavlja se da su složeni hemijski i biohemijski procesi tokom proizvodnje (zrenje, salamurenje, dimljenje, sušenje) doveli do statistički značajne razlike između ispitivanih parametara kvaliteta u svežem i dimljenom mesu. Utvrđena je statistički značajna razlika (p  lt  0,05) između vrednosti kaprinske kiseline, laurinske kiseline, miristinske kiseline, pentadekanske kiseline, palmitinske kiseline, palmitoleinske kiseline, heptadekanske kiseline, stearinske kiseline, oleinske kiseline, linolne kiseline, linolenske kiseline, arahidonske kiseline i gadoleinske kiseline u svežem mesu pripremljenom za sečenje i dimljenje u odnosu na vrednosti ovih masnih kiselina identifikovanih u gotovom proizvodu (šunka).",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Changes in the quality of goat meat in the production of smoked ham",
volume = "55",
number = "2",
pages = "148-155",
doi = "10.5937/tehmesa1402148I"
}

Ivanović, S., Pisinov, B., Bošković, M., Ivanović, J., Marković, R., Baltić, M. Ž.,& Nešić, K.. (2014). Changes in the quality of goat meat in the production of smoked ham. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 55(2), 148-155.
https://doi.org/10.5937/tehmesa1402148I

Ivanović S, Pisinov B, Bošković M, Ivanović J, Marković R, Baltić MŽ, Nešić K. Changes in the quality of goat meat in the production of smoked ham. in Tehnologija mesa. 2014;55(2):148-155.
doi:10.5937/tehmesa1402148I .

Ivanović, Snežana, Pisinov, Boris, Bošković, Marija, Ivanović, Jelena, Marković, Radmila, Baltić, Milan Ž., Nešić, Ksenija, "Changes in the quality of goat meat in the production of smoked ham" in Tehnologija mesa, 55, no. 2 (2014):148-155,
https://doi.org/10.5937/tehmesa1402148I . .

TY  - JOUR
AU  - Ivanović, Snežana
AU  - Baltić, Milan Ž.
AU  - Nešić, Ksenija
AU  - Pisinov, Boris
AU  - Pavlović, Ivan
AU  - Ivanović, Jelena
AU  - Živković, Dušan
AU  - Marković, Radmila
PY  - 2014
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1147
AB  - The results presented are a continuation of the research in monitoring the hygiene of facilities and hygienic principles in the production of smoked goat ham. The total number of bacteria, enterobacteria and pathogenic bacteria were examined, wet swabs were taken by non-destructive method from a total of 95 chilled goat hams before salting, after salting and after smoking. Total count of aerobic mesophilic bacteria, the number of Enterobacteriaceae and and pathogenic bacteria were determined by ISO or other standard methods. Test results show that the average total count of aerobic bacteria in the tested samples after smoking were: for 83 samples within a satisfactory range (d'' 3.5 log cfu/cm2), 10 samples in the acceptable range (3.5 to 5.0 log cfu/cm2) and 2 samples in the unacceptable range (> 5.0 log cfu/cm2). Average values of the total number of Enterobacteriaceae in the samples after the smoking process were as follows: 85 samples within the satisfactory range (d'' 1.5 log cfu/cm2) and 10 samples in acceptable range (1.5 to 2.5 log cfu/cm2). Bacteria Salmonella sp, Staphylococcus sp, Proteus sp, Escherichia coli and Listeria monocytogenes were not isolated in the final product, while Bacillus sp, Streptococcus sp and Lactobacillus sp were isolated in 10.53% of the samples obtained after smoking.
PB  - Journal of Pure and Applied Microbiology
T2  - Journal of Pure and Applied Microbiology
T1  - Hygiene of smoked goat ham production
VL  - 8
IS  - 3
SP  - 2155
EP  - 2162
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3514
ER  - 

@article{
author = "Ivanović, Snežana and Baltić, Milan Ž. and Nešić, Ksenija and Pisinov, Boris and Pavlović, Ivan and Ivanović, Jelena and Živković, Dušan and Marković, Radmila",
year = "2014",
abstract = "The results presented are a continuation of the research in monitoring the hygiene of facilities and hygienic principles in the production of smoked goat ham. The total number of bacteria, enterobacteria and pathogenic bacteria were examined, wet swabs were taken by non-destructive method from a total of 95 chilled goat hams before salting, after salting and after smoking. Total count of aerobic mesophilic bacteria, the number of Enterobacteriaceae and and pathogenic bacteria were determined by ISO or other standard methods. Test results show that the average total count of aerobic bacteria in the tested samples after smoking were: for 83 samples within a satisfactory range (d'' 3.5 log cfu/cm2), 10 samples in the acceptable range (3.5 to 5.0 log cfu/cm2) and 2 samples in the unacceptable range (> 5.0 log cfu/cm2). Average values of the total number of Enterobacteriaceae in the samples after the smoking process were as follows: 85 samples within the satisfactory range (d'' 1.5 log cfu/cm2) and 10 samples in acceptable range (1.5 to 2.5 log cfu/cm2). Bacteria Salmonella sp, Staphylococcus sp, Proteus sp, Escherichia coli and Listeria monocytogenes were not isolated in the final product, while Bacillus sp, Streptococcus sp and Lactobacillus sp were isolated in 10.53% of the samples obtained after smoking.",
publisher = "Journal of Pure and Applied Microbiology",
journal = "Journal of Pure and Applied Microbiology",
title = "Hygiene of smoked goat ham production",
volume = "8",
number = "3",
pages = "2155-2162",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3514"
}

Ivanović, S., Baltić, M. Ž., Nešić, K., Pisinov, B., Pavlović, I., Ivanović, J., Živković, D.,& Marković, R.. (2014). Hygiene of smoked goat ham production. in Journal of Pure and Applied Microbiology
Journal of Pure and Applied Microbiology., 8(3), 2155-2162.
https://hdl.handle.net/21.15107/rcub_agrospace_3514

Ivanović S, Baltić MŽ, Nešić K, Pisinov B, Pavlović I, Ivanović J, Živković D, Marković R. Hygiene of smoked goat ham production. in Journal of Pure and Applied Microbiology. 2014;8(3):2155-2162.
https://hdl.handle.net/21.15107/rcub_agrospace_3514 .

Ivanović, Snežana, Baltić, Milan Ž., Nešić, Ksenija, Pisinov, Boris, Pavlović, Ivan, Ivanović, Jelena, Živković, Dušan, Marković, Radmila, "Hygiene of smoked goat ham production" in Journal of Pure and Applied Microbiology, 8, no. 3 (2014):2155-2162,
https://hdl.handle.net/21.15107/rcub_agrospace_3514 .