TY  - JOUR
AU  - Mitić, Vladimir
AU  - Kilibarda, Nataša
AU  - Brdar, Ivana
AU  - Kostić, Marija
AU  - Šarčević, Danijela
AU  - Karabasil, Nedjeljko
AU  - Mizdraković, Vule
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1555
AB  - Production of meat and processing of meat products is a very significant part of the food industry. In order to secure economic growth and development, especially in the meat industry, it is very important to provide free competition for the business entities that operate within it. Therefore, the main purpose of this study was to measure market concentration using the Herfindahl-Hirschman Index (HHI), in order to determine the competition level in the Serbian market. Furthermore, the HHI should provide evidence of any business entities that hold monopolistic or oligopolistic positions on the market. Moreover, another aim of this study was to define to what extent business entities in the Serbian meat industry export products and goods to international markets. The 350 companies that reported the highest revenues during 2013-2017 and which are registered in this sector were studied.
AB  - Proizvodnja mesa I mesnih prerađevina je veoma značajan deo prehrambene industrije. Da bi se postigao ekonomski rast I razvoj, posebno u mesnoj industriji, veoma je važno obezbediti slobodnu konkurenciju za privredna društva koji posluju u njoj. Stoga, glavni cilj ovog rada je da se, pomoću Herfindahl-Hirschman indeksa (HHI), izmeri koncentracija tržišta, kao I da se utvrdi nivo konkurencije na srpskom tržištu, ali I da se utvrdi da li postoje subjekti koji na tržištu imaju poziciju monopola ili oligopola. Drugi cilj ovog rada je da se definiše u kojoj meri poslovni subjekti iz srpske mesne industrije izvoze svoje proizvode I robu na međunarodnom tržištu I da li je nivo koncentracije isti. U istraživanju je korišćen uzorak od 350 privrednih društava registrovanih u ovom sektoru, a koja su obelodanila najviše prihode u izveštajnom periodu od 2013. do 2017. godine.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?
T1  - Merenje konkurentnosti na tržištu industrije mesa - da li u Srbiji postoje oligopoli?
VL  - 59
IS  - 2
SP  - 127
EP  - 136
DO  - 10.18485/meattech.2018.59.2.8
ER  - 

@article{
author = "Mitić, Vladimir and Kilibarda, Nataša and Brdar, Ivana and Kostić, Marija and Šarčević, Danijela and Karabasil, Nedjeljko and Mizdraković, Vule",
year = "2018",
abstract = "Production of meat and processing of meat products is a very significant part of the food industry. In order to secure economic growth and development, especially in the meat industry, it is very important to provide free competition for the business entities that operate within it. Therefore, the main purpose of this study was to measure market concentration using the Herfindahl-Hirschman Index (HHI), in order to determine the competition level in the Serbian market. Furthermore, the HHI should provide evidence of any business entities that hold monopolistic or oligopolistic positions on the market. Moreover, another aim of this study was to define to what extent business entities in the Serbian meat industry export products and goods to international markets. The 350 companies that reported the highest revenues during 2013-2017 and which are registered in this sector were studied., Proizvodnja mesa I mesnih prerađevina je veoma značajan deo prehrambene industrije. Da bi se postigao ekonomski rast I razvoj, posebno u mesnoj industriji, veoma je važno obezbediti slobodnu konkurenciju za privredna društva koji posluju u njoj. Stoga, glavni cilj ovog rada je da se, pomoću Herfindahl-Hirschman indeksa (HHI), izmeri koncentracija tržišta, kao I da se utvrdi nivo konkurencije na srpskom tržištu, ali I da se utvrdi da li postoje subjekti koji na tržištu imaju poziciju monopola ili oligopola. Drugi cilj ovog rada je da se definiše u kojoj meri poslovni subjekti iz srpske mesne industrije izvoze svoje proizvode I robu na međunarodnom tržištu I da li je nivo koncentracije isti. U istraživanju je korišćen uzorak od 350 privrednih društava registrovanih u ovom sektoru, a koja su obelodanila najviše prihode u izveštajnom periodu od 2013. do 2017. godine.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?, Merenje konkurentnosti na tržištu industrije mesa - da li u Srbiji postoje oligopoli?",
volume = "59",
number = "2",
pages = "127-136",
doi = "10.18485/meattech.2018.59.2.8"
}

Mitić, V., Kilibarda, N., Brdar, I., Kostić, M., Šarčević, D., Karabasil, N.,& Mizdraković, V.. (2018). Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(2), 127-136.
https://doi.org/10.18485/meattech.2018.59.2.8

Mitić V, Kilibarda N, Brdar I, Kostić M, Šarčević D, Karabasil N, Mizdraković V. Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?. in Meat Technology. 2018;59(2):127-136.
doi:10.18485/meattech.2018.59.2.8 .

Mitić, Vladimir, Kilibarda, Nataša, Brdar, Ivana, Kostić, Marija, Šarčević, Danijela, Karabasil, Nedjeljko, Mizdraković, Vule, "Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia?" in Meat Technology, 59, no. 2 (2018):127-136,
https://doi.org/10.18485/meattech.2018.59.2.8 . .

TY  - JOUR
AU  - Kilibarda, Nataša
AU  - Brdar, Ivana
AU  - Baltić, Branislav
AU  - Marković, Vladan
AU  - Mahmutović, Hava
AU  - Karabasil, Nedjeljko
AU  - Stanišić, Svetlana
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1560
AB  - The demands of contemporary health conscious consumers are increasingly focused on minimally processed, convenient and affordable food that retains its natural sensory qualities along with nutritional value. In order to fully respond to these expectations, the use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, has been widely adopted. Due to the low temperatures of sous vide processing, most research on this processing method is associated with biological hazards such as Listeria monocytogenes, Bacillus cereus and Clostridium botulinum. Not only has sous vide long been accepted by the food industry, in recent years, it has also been applied in households and in restaurants which are searching for innovative ways to attract more health conscious consumers. In this review, the authors present basic techniques, benefits and disadvantages of sous vide cooking and consider the great efforts the modern food industry is undertaking to extend shelf-life, ensure microbiological safety and maintain nutritional and organoleptic quality of sous vide food products.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - The safety and quality of sous vide food
VL  - 59
IS  - 1
SP  - 38
EP  - 45
DO  - 10.18485/meattech.2018.59.1.5
ER  - 

@article{
author = "Kilibarda, Nataša and Brdar, Ivana and Baltić, Branislav and Marković, Vladan and Mahmutović, Hava and Karabasil, Nedjeljko and Stanišić, Svetlana",
year = "2018",
abstract = "The demands of contemporary health conscious consumers are increasingly focused on minimally processed, convenient and affordable food that retains its natural sensory qualities along with nutritional value. In order to fully respond to these expectations, the use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, has been widely adopted. Due to the low temperatures of sous vide processing, most research on this processing method is associated with biological hazards such as Listeria monocytogenes, Bacillus cereus and Clostridium botulinum. Not only has sous vide long been accepted by the food industry, in recent years, it has also been applied in households and in restaurants which are searching for innovative ways to attract more health conscious consumers. In this review, the authors present basic techniques, benefits and disadvantages of sous vide cooking and consider the great efforts the modern food industry is undertaking to extend shelf-life, ensure microbiological safety and maintain nutritional and organoleptic quality of sous vide food products.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "The safety and quality of sous vide food",
volume = "59",
number = "1",
pages = "38-45",
doi = "10.18485/meattech.2018.59.1.5"
}

Kilibarda, N., Brdar, I., Baltić, B., Marković, V., Mahmutović, H., Karabasil, N.,& Stanišić, S.. (2018). The safety and quality of sous vide food. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(1), 38-45.
https://doi.org/10.18485/meattech.2018.59.1.5

Kilibarda N, Brdar I, Baltić B, Marković V, Mahmutović H, Karabasil N, Stanišić S. The safety and quality of sous vide food. in Meat Technology. 2018;59(1):38-45.
doi:10.18485/meattech.2018.59.1.5 .

Kilibarda, Nataša, Brdar, Ivana, Baltić, Branislav, Marković, Vladan, Mahmutović, Hava, Karabasil, Nedjeljko, Stanišić, Svetlana, "The safety and quality of sous vide food" in Meat Technology, 59, no. 1 (2018):38-45,
https://doi.org/10.18485/meattech.2018.59.1.5 . .