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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Glišić, Milica
AU  - Bošković, Marija
AU  - Baltić, Milan Ž.
AU  - Šefer, Dragan
AU  - Radovanović, Anita
AU  - Đorđevic, Vesna
AU  - Rašeta, Mladen
AU  - Marković, Radmila
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1969
AB  - The effect of dietary genistein on performance, intestinal morphology, caecal Lactobacillus spp. count, and tibia composition in broiler chickens after 21 and 37 days of feeding was investigated. A total of 360 Cobb 500 broiler chickens (21 days old) were randomly allocated to five treatments with six replicates of 12 birds each. They were fed a basal diet (C) or a basal diet supplemented with 200 (T1), 400 (T2), 600 (T3) and 800 (T4) mg genistein/kg of feed. Genistein supplementation did not affect feed intake, but improved bodyweight, weight gain and feed conversion ratio (FCR) after 21 days, while 600 mg/kg led to a significant increase in FCR after 37 days of feeding. Plasma triglyceride level decreased with dietary genistein after 21 days, while increases were found in T3 and T4 groups after prolonged supplementation. Significantly improved duodenal and jejunal villus length and width, crypt depth and villus/crypt ratio were observed after the first and the second finishing periods, respectively, while adverse effects were found in the ileum for both periods. At 42 days old, greater spleen and heart weights were measured in broilers fed diets with 800 mg/kg than in other broiler groups. The shorter genistein supplementation period (21 days) of 200 and 400 mg/kg had a positive effect on tibia wet weight, ash and calcium (Ca) content, while 37 days of the higher genistein doses administered to the T2, T3 and T4 birds significantly increased caecal lactic acid bacteria (LAB) counts. Thus, recommended doses should not exceed 400 mg/kg.
PB  - South African Bureau for Scientific Publications
T2  - South African Journal of Animal Science
T1  - Performance, intestinal histomorphology and bone composition of broiler chickens fed diets supplemented with genistein
VL  - 50
IS  - 2
SP  - 241
EP  - 252
DO  - 10.4314/SAJAS.V50I2.7
ER  - 

@article{
author = "Glišić, Milica and Bošković, Marija and Baltić, Milan Ž. and Šefer, Dragan and Radovanović, Anita and Đorđevic, Vesna and Rašeta, Mladen and Marković, Radmila",
year = "2020",
abstract = "The effect of dietary genistein on performance, intestinal morphology, caecal Lactobacillus spp. count, and tibia composition in broiler chickens after 21 and 37 days of feeding was investigated. A total of 360 Cobb 500 broiler chickens (21 days old) were randomly allocated to five treatments with six replicates of 12 birds each. They were fed a basal diet (C) or a basal diet supplemented with 200 (T1), 400 (T2), 600 (T3) and 800 (T4) mg genistein/kg of feed. Genistein supplementation did not affect feed intake, but improved bodyweight, weight gain and feed conversion ratio (FCR) after 21 days, while 600 mg/kg led to a significant increase in FCR after 37 days of feeding. Plasma triglyceride level decreased with dietary genistein after 21 days, while increases were found in T3 and T4 groups after prolonged supplementation. Significantly improved duodenal and jejunal villus length and width, crypt depth and villus/crypt ratio were observed after the first and the second finishing periods, respectively, while adverse effects were found in the ileum for both periods. At 42 days old, greater spleen and heart weights were measured in broilers fed diets with 800 mg/kg than in other broiler groups. The shorter genistein supplementation period (21 days) of 200 and 400 mg/kg had a positive effect on tibia wet weight, ash and calcium (Ca) content, while 37 days of the higher genistein doses administered to the T2, T3 and T4 birds significantly increased caecal lactic acid bacteria (LAB) counts. Thus, recommended doses should not exceed 400 mg/kg.",
publisher = "South African Bureau for Scientific Publications",
journal = "South African Journal of Animal Science",
title = "Performance, intestinal histomorphology and bone composition of broiler chickens fed diets supplemented with genistein",
volume = "50",
number = "2",
pages = "241-252",
doi = "10.4314/SAJAS.V50I2.7"
}

Glišić, M., Bošković, M., Baltić, M. Ž., Šefer, D., Radovanović, A., Đorđevic, V., Rašeta, M.,& Marković, R.. (2020). Performance, intestinal histomorphology and bone composition of broiler chickens fed diets supplemented with genistein. in South African Journal of Animal Science
South African Bureau for Scientific Publications., 50(2), 241-252.
https://doi.org/10.4314/SAJAS.V50I2.7

Glišić M, Bošković M, Baltić MŽ, Šefer D, Radovanović A, Đorđevic V, Rašeta M, Marković R. Performance, intestinal histomorphology and bone composition of broiler chickens fed diets supplemented with genistein. in South African Journal of Animal Science. 2020;50(2):241-252.
doi:10.4314/SAJAS.V50I2.7 .

Glišić, Milica, Bošković, Marija, Baltić, Milan Ž., Šefer, Dragan, Radovanović, Anita, Đorđevic, Vesna, Rašeta, Mladen, Marković, Radmila, "Performance, intestinal histomorphology and bone composition of broiler chickens fed diets supplemented with genistein" in South African Journal of Animal Science, 50, no. 2 (2020):241-252,
https://doi.org/10.4314/SAJAS.V50I2.7 . .

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

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

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

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

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

Becskei, Z., Savić, M., Ćirković, D., Rašeta, M., Puvača, N., Pajić, M., Đorđević, S.,& Paskaš, S.. (2020). Assessment of water buffalo milk and traditional milk products in a sustainable production system. in Sustainability (Switzerland)
MDPI., 12(16).
https://hdl.handle.net/21.15107/rcub_veterinar_1977

Becskei Z, Savić M, Ćirković D, Rašeta M, Puvača N, Pajić M, Đorđević S, Paskaš S. Assessment of water buffalo milk and traditional milk products in a sustainable production system. in Sustainability (Switzerland). 2020;12(16).
https://hdl.handle.net/21.15107/rcub_veterinar_1977 .

Becskei, Zsolt, Savić, Mila, Ćirković, Dragan, Rašeta, Mladen, Puvača, Nikola, Pajić, Marija, Đorđević, Sonja, Paskaš, Snežana, "Assessment of water buffalo milk and traditional milk products in a sustainable production system" in Sustainability (Switzerland), 12, no. 16 (2020),
https://hdl.handle.net/21.15107/rcub_veterinar_1977 .

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

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

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

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

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

TY  - CONF
AU  - Betić, N.
AU  - Baltić, Tatjana
AU  - Ćirić, Jelena
AU  - Bajcić, A.
AU  - Rašeta, Mladen
AU  - Mrdović, Boris
AU  - Karabasil, Nedjeljko
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1686
AB  - This study was conducted to determine microbial contamination of pig carcasses during four years in one slaughterhouse. The numbers of total viable counts and Enterobacteriaceae and the presence/absence of Salmonella spp. are the process hygiene criteria for pig carcasses. We collected 240 samples from April of 2015 to April of 2019, with swabs being continually taken from the carcasses of pigs every month for 48 months in slaughterhouse in the west of Serbia. Over 48 consecutive months of testing, Salmonella spp. presence was detected on 1.67% of the pig carcasses, while the determined mean numbers of Enterobacteriaceae were 0.18 +/- 0.37 log CFU/cm(2), and the mean total viable count of aerobic bacteria was 1.88 +/- 0.85 log CFU/cm(2). The process hygiene criteria results for the tested pig carcasses showed that for total viable count of aerobic bacteria, 95.35% of carcasses fell into the satisfactory process hygiene group, while 4.17% belonged to the acceptable group. Enterobacteriaceae numbers showed 97.90% of the tested pig carcasses belonged to the satisfactory process hygiene group, and 2.10% of carcasses belonged to the acceptable group.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months
VL  - 333
SP  - UNSP 012046
DO  - 10.1088/1755-1315/333/1/012046
ER  - 

@conference{
author = "Betić, N. and Baltić, Tatjana and Ćirić, Jelena and Bajcić, A. and Rašeta, Mladen and Mrdović, Boris and Karabasil, Nedjeljko",
year = "2019",
abstract = "This study was conducted to determine microbial contamination of pig carcasses during four years in one slaughterhouse. The numbers of total viable counts and Enterobacteriaceae and the presence/absence of Salmonella spp. are the process hygiene criteria for pig carcasses. We collected 240 samples from April of 2015 to April of 2019, with swabs being continually taken from the carcasses of pigs every month for 48 months in slaughterhouse in the west of Serbia. Over 48 consecutive months of testing, Salmonella spp. presence was detected on 1.67% of the pig carcasses, while the determined mean numbers of Enterobacteriaceae were 0.18 +/- 0.37 log CFU/cm(2), and the mean total viable count of aerobic bacteria was 1.88 +/- 0.85 log CFU/cm(2). The process hygiene criteria results for the tested pig carcasses showed that for total viable count of aerobic bacteria, 95.35% of carcasses fell into the satisfactory process hygiene group, while 4.17% belonged to the acceptable group. Enterobacteriaceae numbers showed 97.90% of the tested pig carcasses belonged to the satisfactory process hygiene group, and 2.10% of carcasses belonged to the acceptable group.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months",
volume = "333",
pages = "UNSP 012046",
doi = "10.1088/1755-1315/333/1/012046"
}

Betić, N., Baltić, T., Ćirić, J., Bajcić, A., Rašeta, M., Mrdović, B.,& Karabasil, N.. (2019). Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012046.
https://doi.org/10.1088/1755-1315/333/1/012046

Betić N, Baltić T, Ćirić J, Bajcić A, Rašeta M, Mrdović B, Karabasil N. Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012046.
doi:10.1088/1755-1315/333/1/012046 .

Betić, N., Baltić, Tatjana, Ćirić, Jelena, Bajcić, A., Rašeta, Mladen, Mrdović, Boris, Karabasil, Nedjeljko, "Process hygiene of pig carcasses in one large-scale slaughterhouse in the west of Serbia, during 48 months" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012046,
https://doi.org/10.1088/1755-1315/333/1/012046 . .

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

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

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

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

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

TY  - JOUR
AU  - Paskaš, Snežana
AU  - Miočinović, Jelena
AU  - Savić, Mila
AU  - Ješić, G.
AU  - Rašeta, Mladen
AU  - Becskei, Zsolt
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1723
AB  - This study was conducted to evaluate the nutritional quality of two types of cheese prepared from bovine whey: Urda and Ricotta. Cheeses were examined for chemical parameters and their amino acids profile was determined. The results revealed that the chemical composition of the observed whey cheeses was highly significantly different (p lt 0.01) from each other. The amounts of dry matter, fat, protein, lactose, ash and salt were higher in Ricotta compared with Urda cheese samples. On the other hand, Urda contained more moisture, fat on a dry matter basis and moisture on a fat-free basis (79.59%, 27.50%, 84.27% versus 69.82%, 21.02%, 74.56%, respectively). Especially higher yield, salt in moisture content and energy values were observed in Ricotta cheese (5.93%, 3.12%, 145.99Kcal/100g versus 4.39%, 2.40%, 108.97Kcal/100g; Ricotta and Urda, respectively). Whey cheeses are a particularly good source of amino acids containing approximately-Ricotta: Leucine (1.60g/100g), lysine (1.17g/100g), phenylalanine (0.78g/100g) and followed by threonine (0.77g/100g), while Urda contained leucine (0.80g/100g), lysine (0.45g/100g), threonine (0.68g/100g) and phenylalanine (0.31g/100g). Both cheese varieties contained glutamic and aspartic acid as the predominant non-essential amino acids (Ricotta: 3.91g/100g and 1.68g/100g versus Urda: 1.65g/100g and 0.80g/100g, respectively). Generally, from a nutritional point of view, the investigated whey cheeses could be considered as cheeses with low salt and fat content, as well as cheeses particularly abundant in branched chain amino acids (leucine, isoleucine and valine). These results also emphasize their advantages as products that present a cost-effective way of dealing with whey as waste material.
PB  - Sciendo
T2  - Macedonian Veterinary Review
T1  - Comparison of the Chemical Composition of Whey Cheeses: Urda and Ricotta
DO  - 10.2478/macvetrev-2019-0020
ER  - 

@article{
author = "Paskaš, Snežana and Miočinović, Jelena and Savić, Mila and Ješić, G. and Rašeta, Mladen and Becskei, Zsolt",
year = "2019",
abstract = "This study was conducted to evaluate the nutritional quality of two types of cheese prepared from bovine whey: Urda and Ricotta. Cheeses were examined for chemical parameters and their amino acids profile was determined. The results revealed that the chemical composition of the observed whey cheeses was highly significantly different (p lt 0.01) from each other. The amounts of dry matter, fat, protein, lactose, ash and salt were higher in Ricotta compared with Urda cheese samples. On the other hand, Urda contained more moisture, fat on a dry matter basis and moisture on a fat-free basis (79.59%, 27.50%, 84.27% versus 69.82%, 21.02%, 74.56%, respectively). Especially higher yield, salt in moisture content and energy values were observed in Ricotta cheese (5.93%, 3.12%, 145.99Kcal/100g versus 4.39%, 2.40%, 108.97Kcal/100g; Ricotta and Urda, respectively). Whey cheeses are a particularly good source of amino acids containing approximately-Ricotta: Leucine (1.60g/100g), lysine (1.17g/100g), phenylalanine (0.78g/100g) and followed by threonine (0.77g/100g), while Urda contained leucine (0.80g/100g), lysine (0.45g/100g), threonine (0.68g/100g) and phenylalanine (0.31g/100g). Both cheese varieties contained glutamic and aspartic acid as the predominant non-essential amino acids (Ricotta: 3.91g/100g and 1.68g/100g versus Urda: 1.65g/100g and 0.80g/100g, respectively). Generally, from a nutritional point of view, the investigated whey cheeses could be considered as cheeses with low salt and fat content, as well as cheeses particularly abundant in branched chain amino acids (leucine, isoleucine and valine). These results also emphasize their advantages as products that present a cost-effective way of dealing with whey as waste material.",
publisher = "Sciendo",
journal = "Macedonian Veterinary Review",
title = "Comparison of the Chemical Composition of Whey Cheeses: Urda and Ricotta",
doi = "10.2478/macvetrev-2019-0020"
}

Paskaš, S., Miočinović, J., Savić, M., Ješić, G., Rašeta, M.,& Becskei, Z.. (2019). Comparison of the Chemical Composition of Whey Cheeses: Urda and Ricotta. in Macedonian Veterinary Review
Sciendo..
https://doi.org/10.2478/macvetrev-2019-0020

Paskaš S, Miočinović J, Savić M, Ješić G, Rašeta M, Becskei Z. Comparison of the Chemical Composition of Whey Cheeses: Urda and Ricotta. in Macedonian Veterinary Review. 2019;.
doi:10.2478/macvetrev-2019-0020 .

Paskaš, Snežana, Miočinović, Jelena, Savić, Mila, Ješić, G., Rašeta, Mladen, Becskei, Zsolt, "Comparison of the Chemical Composition of Whey Cheeses: Urda and Ricotta" in Macedonian Veterinary Review (2019),
https://doi.org/10.2478/macvetrev-2019-0020 . .

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

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

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

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

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

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Becskei, Zsolt
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1438
AB  - The aim of this study was to determine the broiler carcasses weight loss and temperature during air cooling with intermittent water spraying (3.1 m sec-1, -1.5°C, 120 min) in order to optimize the poultry chilling process. Weight and temperature of broiler carcasses were measured before and after cooling. Measurements were made once a week (during six weeks) on randomly selected broiler carcasses (eight carcasses per week) on the slaughterline. The most common broiler hybrids on the domestic market were used in the study (Ross-308, Cobb 500), of different ages (34 to 41 days old), which had been transported 70 to 260 km to the slaughterhouse. In broilers originating from flocks with higher average bird live body weight (2.2 to 2.4 kg), which were held longer (41 days), slight weight losses of carcasses occurred (0.32 to 0.76%) after cooling. On the other hand, broilers which were held 34-38 days with smaller average bird live weight (1.58 to 2.1 kg) produced slight increases in carcass weights after cooling (0 to 2.18%). Temperatures of the broiler carcasses before cooling ranged from 33.00 to 41.37°C and after cooling were from 1.58 to 5.46°C. The achieved temperature of broiler carcasses depended on carcass size, and was adequate (0 to 4°C) for broilers weighing less than 2.13 kg, but carcasses of larger birds did not meet temperature regulations. The transport length influenced weight loss of live broilers, but did not affect the weight loss of broiler carcasses after cooling. Also no differences were observed in accordance to the broiler hybrid type used (Ross-308, Cobb 500).
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study
VL  - 58
IS  - 2
SP  - 88
EP  - 92
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1438
ER  - 

@article{
author = "Rašeta, Mladen and Branković-Lazić, Ivana and Mrdović, Boris and Becskei, Zsolt",
year = "2017",
abstract = "The aim of this study was to determine the broiler carcasses weight loss and temperature during air cooling with intermittent water spraying (3.1 m sec-1, -1.5°C, 120 min) in order to optimize the poultry chilling process. Weight and temperature of broiler carcasses were measured before and after cooling. Measurements were made once a week (during six weeks) on randomly selected broiler carcasses (eight carcasses per week) on the slaughterline. The most common broiler hybrids on the domestic market were used in the study (Ross-308, Cobb 500), of different ages (34 to 41 days old), which had been transported 70 to 260 km to the slaughterhouse. In broilers originating from flocks with higher average bird live body weight (2.2 to 2.4 kg), which were held longer (41 days), slight weight losses of carcasses occurred (0.32 to 0.76%) after cooling. On the other hand, broilers which were held 34-38 days with smaller average bird live weight (1.58 to 2.1 kg) produced slight increases in carcass weights after cooling (0 to 2.18%). Temperatures of the broiler carcasses before cooling ranged from 33.00 to 41.37°C and after cooling were from 1.58 to 5.46°C. The achieved temperature of broiler carcasses depended on carcass size, and was adequate (0 to 4°C) for broilers weighing less than 2.13 kg, but carcasses of larger birds did not meet temperature regulations. The transport length influenced weight loss of live broilers, but did not affect the weight loss of broiler carcasses after cooling. Also no differences were observed in accordance to the broiler hybrid type used (Ross-308, Cobb 500).",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study",
volume = "58",
number = "2",
pages = "88-92",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1438"
}

Rašeta, M., Branković-Lazić, I., Mrdović, B.,& Becskei, Z.. (2017). Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 58(2), 88-92.
https://hdl.handle.net/21.15107/rcub_veterinar_1438

Rašeta M, Branković-Lazić I, Mrdović B, Becskei Z. Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study. in Meat Technology. 2017;58(2):88-92.
https://hdl.handle.net/21.15107/rcub_veterinar_1438 .

Rašeta, Mladen, Branković-Lazić, Ivana, Mrdović, Boris, Becskei, Zsolt, "Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study" in Meat Technology, 58, no. 2 (2017):88-92,
https://hdl.handle.net/21.15107/rcub_veterinar_1438 .

TY  - CONF
AU  - Rašeta, Mladen
AU  - Mrdović, Boris
AU  - Janković, V.
AU  - Becskei, Zsolt
AU  - Lakićević, Brankica
AU  - Vidanović, Dejan
AU  - Polaček, Vladimir
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1551
AB  - This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat
VL  - 85
SP  - UNSP 012028
DO  - 10.1088/1755-1315/85/1/012028
ER  - 

@conference{
author = "Rašeta, Mladen and Mrdović, Boris and Janković, V. and Becskei, Zsolt and Lakićević, Brankica and Vidanović, Dejan and Polaček, Vladimir",
year = "2017",
abstract = "This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat",
volume = "85",
pages = "UNSP 012028",
doi = "10.1088/1755-1315/85/1/012028"
}

Rašeta, M., Mrdović, B., Janković, V., Becskei, Z., Lakićević, B., Vidanović, D.,& Polaček, V.. (2017). Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012028.
https://doi.org/10.1088/1755-1315/85/1/012028

Rašeta M, Mrdović B, Janković V, Becskei Z, Lakićević B, Vidanović D, Polaček V. Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012028.
doi:10.1088/1755-1315/85/1/012028 .

Rašeta, Mladen, Mrdović, Boris, Janković, V., Becskei, Zsolt, Lakićević, Brankica, Vidanović, Dejan, Polaček, Vladimir, "Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012028,
https://doi.org/10.1088/1755-1315/85/1/012028 . .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Branković-Lazić, Ivana
AU  - Lukić, Mirjana
AU  - Teodorović, Vlado
AU  - Lakićević, Brankica
AU  - Polaček, Vladimir
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1246
AB  - The impact of disease on poultry production is one of the major limiting factors of successful performance in the poultry industry. Biosecurity can be defined as a way to assure safety from the transmission of infectious diseases, parasites and verbs. At the primary production level (broiler breeding) on a farm, the main problem is inconsistent implementation of biosecurity measures, as defined in the biosecurity protocol. Adequate implementation of biosecurity measures on farm depends from the least paid and educated workers and is subject to errors during everyday working practice. Therefore daily monitoring of employees' performance is necessary, with continual education, whereby each detected non-compliance serves to improve the existing biosecurity protocol. Since the prevalence of Salmonella spp. on broiler meat at the slaughterhouse, among other factors, depends on Salmonella spp. prevalence on farm, in cases where technological operations are standardized at the slaughterhouse and when the hygiene level is equable, the data on Salmonella spp. prevalence can help us indirectly to assess adequate implementation of biosecurity measures on farm. In our research, after strict and consistent implementation of biosecurity measures on farm, Salmonella spp. prevalence at the slaughterhouse was reduced from 24% to 10%.
AB  - Glavni ograničavajući faktor uspešnosti proizvodnje mesa brojlera je negativni uticaj potencijalnih bolesti. Biosigurnosne mere predstavljaju način osiguranja bezbednosti od prenosa infektivnih bolesti, parazita i ostalih uzročnika oboljenja. Na nivou primarne proizvodnje (tov brojlera) na farmi, problem predstavlja nedosledna primena biosigurnosnih mera koje su definisane u biosigurnosnom protokolu. Adekvatna primena biosigurnosnih mera na farmi zavisi od najmanje plaćenih i edukovanih radnika i podložna je greškama tokom obavljanja svakodnevne radne prakse. Stoga je potrebno svakodnevno praćenje izvršenja radnih obaveza zaposlenih, uz kontinuiranu edukaciju, pri čemu svaka otkrivena neusaglašenost služi za unapređenje postojećeg biosigurnosnog protokola. Prevalencija Salmonella spp., na mesu brojlera u klanici, između ostalih faktora zavisi i od nalaza Salmonella spp. na farmi. U slučaju kada su tehnološke operacije na liniji klanja standardizovane i postupak sprovođenja higijene ujednačen, podatak o prisustvu Salmonella spp., može poslužiti za procenu da li su primenjene adekvatne biosigurnosne mere na farmi. U našem radu, nakon striktnog i doslednog preduzimanja biosigurnosnih mera na farmi, prevalencija Salmonella spp. na koži vrata brojlera na klanici, smanjena je sa 24% na 10%.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Significance of biosecurity measures in primary broiler production
T1  - Značaj biosigurnosnih mera u primarnoj proizvodnji mesa brojlera
VL  - 56
IS  - 2
SP  - 91
EP  - 95
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1246
ER  - 

@article{
author = "Rašeta, Mladen and Branković-Lazić, Ivana and Lukić, Mirjana and Teodorović, Vlado and Lakićević, Brankica and Polaček, Vladimir",
year = "2015",
abstract = "The impact of disease on poultry production is one of the major limiting factors of successful performance in the poultry industry. Biosecurity can be defined as a way to assure safety from the transmission of infectious diseases, parasites and verbs. At the primary production level (broiler breeding) on a farm, the main problem is inconsistent implementation of biosecurity measures, as defined in the biosecurity protocol. Adequate implementation of biosecurity measures on farm depends from the least paid and educated workers and is subject to errors during everyday working practice. Therefore daily monitoring of employees' performance is necessary, with continual education, whereby each detected non-compliance serves to improve the existing biosecurity protocol. Since the prevalence of Salmonella spp. on broiler meat at the slaughterhouse, among other factors, depends on Salmonella spp. prevalence on farm, in cases where technological operations are standardized at the slaughterhouse and when the hygiene level is equable, the data on Salmonella spp. prevalence can help us indirectly to assess adequate implementation of biosecurity measures on farm. In our research, after strict and consistent implementation of biosecurity measures on farm, Salmonella spp. prevalence at the slaughterhouse was reduced from 24% to 10%., Glavni ograničavajući faktor uspešnosti proizvodnje mesa brojlera je negativni uticaj potencijalnih bolesti. Biosigurnosne mere predstavljaju način osiguranja bezbednosti od prenosa infektivnih bolesti, parazita i ostalih uzročnika oboljenja. Na nivou primarne proizvodnje (tov brojlera) na farmi, problem predstavlja nedosledna primena biosigurnosnih mera koje su definisane u biosigurnosnom protokolu. Adekvatna primena biosigurnosnih mera na farmi zavisi od najmanje plaćenih i edukovanih radnika i podložna je greškama tokom obavljanja svakodnevne radne prakse. Stoga je potrebno svakodnevno praćenje izvršenja radnih obaveza zaposlenih, uz kontinuiranu edukaciju, pri čemu svaka otkrivena neusaglašenost služi za unapređenje postojećeg biosigurnosnog protokola. Prevalencija Salmonella spp., na mesu brojlera u klanici, između ostalih faktora zavisi i od nalaza Salmonella spp. na farmi. U slučaju kada su tehnološke operacije na liniji klanja standardizovane i postupak sprovođenja higijene ujednačen, podatak o prisustvu Salmonella spp., može poslužiti za procenu da li su primenjene adekvatne biosigurnosne mere na farmi. U našem radu, nakon striktnog i doslednog preduzimanja biosigurnosnih mera na farmi, prevalencija Salmonella spp. na koži vrata brojlera na klanici, smanjena je sa 24% na 10%.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Significance of biosecurity measures in primary broiler production, Značaj biosigurnosnih mera u primarnoj proizvodnji mesa brojlera",
volume = "56",
number = "2",
pages = "91-95",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1246"
}

Rašeta, M., Branković-Lazić, I., Lukić, M., Teodorović, V., Lakićević, B.,& Polaček, V.. (2015). Significance of biosecurity measures in primary broiler production. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 56(2), 91-95.
https://hdl.handle.net/21.15107/rcub_veterinar_1246

Rašeta M, Branković-Lazić I, Lukić M, Teodorović V, Lakićević B, Polaček V. Significance of biosecurity measures in primary broiler production. in Tehnologija mesa. 2015;56(2):91-95.
https://hdl.handle.net/21.15107/rcub_veterinar_1246 .

Rašeta, Mladen, Branković-Lazić, Ivana, Lukić, Mirjana, Teodorović, Vlado, Lakićević, Brankica, Polaček, Vladimir, "Significance of biosecurity measures in primary broiler production" in Tehnologija mesa, 56, no. 2 (2015):91-95,
https://hdl.handle.net/21.15107/rcub_veterinar_1246 .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Teodorović, Vlado
AU  - Jovanović, Jelena
AU  - Lakićević, Brankica
AU  - Branković-Lazić, Ivana
AU  - Vidanović, Dejan
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1260
AB  - During the validation and verification of HACCP system, a food business operator must use the data obtained in the regular control, whose dynamics and extent are required by actual legislation. During one year, at a cattle slaughterhouse in North Banat District (Serbia), swabs were continually taken from the carcasses of pigs, on the slaughter line after the final wash, in order to monitor compliance with the process hygiene criteria (Salmonella spp., Enterobacteriaceae, total viable count of aerobic bacteria). For 30 consecutive weeks of testing, , Salmonella spp. presence was not detected on the pig carcasses after final wash, while the determined presence of Enterobacteriaceae were 1,05 ± 0,78 log CFU/cm2, and the total viable count of aerobic bacteria were 2.87 ± 0.96 log CFU/cm2. The analysis of the obtained results proved a downward trend in Enterobacteriacae and total viable count of aerobic bacteria presence which proves the effectiveness of the new approach in the monitoring process hygiene during the production of pig carcasses, in accordance with the actual legislation.
AB  - Tokom validacije i verifikacije HACCP sistema, subjekt u poslovanju hranom, treba da upotrebi podatke dobijene u redovnoj kontroli čija su dinamika i obim propisani odgovarajućom zakonskom regulativom. U periodu od godinu dana na jednoj klanici u Severnobanatskom okrugu, vršeno je plansko uzimanje briseva sa trupova svinja sa ciljem praćenja higijene procesa klanja. Ispitivanjima su bili obuhvaćeni sledeći mikroorganizmi: Enterobacteriaceae i broj aerobnih bakterija, kao i potencijalno prisustvo patogena (Salmonella spp.). Tokom 30 uzastopnih nedelja ispitivanja, na trupovima svinja nakon završnog pranja, nije utvrđeno prisustvo Salmonella spp., dok je prisustvo Enterobacteriaceae iznosilo 1,05 ± 0,78 log CFU/cm2, a ukupnog broja aerobnih bakterija 2,87 ± 0,96 log CFU/cm2. Analizom dobijenih rezultata primetan je opadajući trend nalaza Enterobacteriacae i broja aerobnih bakterija, što ukazuje na efektivnost sistema HACCP i kontrole higijene procesa klanja koja je u skladu sa aktuelnom zakonskom regulativom.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia
T1  - Higijena procesa klanja i obrade svinja tokom godinu dana na jednoj klanici u Severnobanatskom okrugu u Srbiji
VL  - 56
IS  - 1
SP  - 26
EP  - 33
DO  - 10.5937/tehmesa1501026R
ER  - 

@article{
author = "Rašeta, Mladen and Teodorović, Vlado and Jovanović, Jelena and Lakićević, Brankica and Branković-Lazić, Ivana and Vidanović, Dejan",
year = "2015",
abstract = "During the validation and verification of HACCP system, a food business operator must use the data obtained in the regular control, whose dynamics and extent are required by actual legislation. During one year, at a cattle slaughterhouse in North Banat District (Serbia), swabs were continually taken from the carcasses of pigs, on the slaughter line after the final wash, in order to monitor compliance with the process hygiene criteria (Salmonella spp., Enterobacteriaceae, total viable count of aerobic bacteria). For 30 consecutive weeks of testing, , Salmonella spp. presence was not detected on the pig carcasses after final wash, while the determined presence of Enterobacteriaceae were 1,05 ± 0,78 log CFU/cm2, and the total viable count of aerobic bacteria were 2.87 ± 0.96 log CFU/cm2. The analysis of the obtained results proved a downward trend in Enterobacteriacae and total viable count of aerobic bacteria presence which proves the effectiveness of the new approach in the monitoring process hygiene during the production of pig carcasses, in accordance with the actual legislation., Tokom validacije i verifikacije HACCP sistema, subjekt u poslovanju hranom, treba da upotrebi podatke dobijene u redovnoj kontroli čija su dinamika i obim propisani odgovarajućom zakonskom regulativom. U periodu od godinu dana na jednoj klanici u Severnobanatskom okrugu, vršeno je plansko uzimanje briseva sa trupova svinja sa ciljem praćenja higijene procesa klanja. Ispitivanjima su bili obuhvaćeni sledeći mikroorganizmi: Enterobacteriaceae i broj aerobnih bakterija, kao i potencijalno prisustvo patogena (Salmonella spp.). Tokom 30 uzastopnih nedelja ispitivanja, na trupovima svinja nakon završnog pranja, nije utvrđeno prisustvo Salmonella spp., dok je prisustvo Enterobacteriaceae iznosilo 1,05 ± 0,78 log CFU/cm2, a ukupnog broja aerobnih bakterija 2,87 ± 0,96 log CFU/cm2. Analizom dobijenih rezultata primetan je opadajući trend nalaza Enterobacteriacae i broja aerobnih bakterija, što ukazuje na efektivnost sistema HACCP i kontrole higijene procesa klanja koja je u skladu sa aktuelnom zakonskom regulativom.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia, Higijena procesa klanja i obrade svinja tokom godinu dana na jednoj klanici u Severnobanatskom okrugu u Srbiji",
volume = "56",
number = "1",
pages = "26-33",
doi = "10.5937/tehmesa1501026R"
}

Rašeta, M., Teodorović, V., Jovanović, J., Lakićević, B., Branković-Lazić, I.,& Vidanović, D.. (2015). Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 56(1), 26-33.
https://doi.org/10.5937/tehmesa1501026R

Rašeta M, Teodorović V, Jovanović J, Lakićević B, Branković-Lazić I, Vidanović D. Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia. in Tehnologija mesa. 2015;56(1):26-33.
doi:10.5937/tehmesa1501026R .

Rašeta, Mladen, Teodorović, Vlado, Jovanović, Jelena, Lakićević, Brankica, Branković-Lazić, Ivana, Vidanović, Dejan, "Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia" in Tehnologija mesa, 56, no. 1 (2015):26-33,
https://doi.org/10.5937/tehmesa1501026R . .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Teodorović, Vlado
AU  - Bunčić, Olivera
AU  - Katić, Vera
AU  - Branković-Lazić, Ivana
AU  - Polaček, Vladimir
AU  - Vidanović, Dejan
PY  - 2014
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1140
AB  - During the year 2012 a study was conducted on the hygiene of the production of broiler carcasses at three abattoirs in the Republic of Serbia. A total of 150 samples of broiler neck skin were examined and 17 salmonella isolates were recorded. Isolates were, by using the corresponding monovalent and polyvalent sera, determined according to type as Salmonella enterica subspecies enterica serovar Infantis (S. Infantis 6, 7, r, 1, 5). In the case of the disease in humans, 5 Salmonella samples of identical serovars were isolated. After that, 22 samples were tested for antibiotic resistance by the disk diffusion test. Isolates showed resistance to ampicillin and nalidixic acid (95.5%), tetracycline (91%), cefotaxime/clavulanic acid (68.2%), but not to ciprofl oxacin, gentamicin, and trimethoprim/sulfamethoxazole. The degree of genetic similarity of isolates from diseased humans and broiler carcasses was determined at a molecular level. Cluster analysis revealed the presence of 7 profiles, while all isolates have 92% genetic similarity. Although there are differences in the antimicrobial resistance of isolates originating from diseased humans and neck skin of tested broilers, can not be excluded an epidemiological link, because in the dominant genotype SINFXB0001, established in 8 isolates from diseased humans (3 isolates), and the neck skin of broilers (5 isolates), a genetic similarity of 100% was recorded. Based on these results, the presence of S. Infantis on broiler carcasses can be considered a hazard to human health.
AB  - Tokom 2012. godine sprovedena su istraživanja higijene procesa proizvodnje trupova brojlera, na tri klanice u Republici Srbiji. Ispitano je 150 uzoraka kožica vrata brojlera i utvrđeno je 17 izolata salmonela. Izolati su, korišćenjem odgovarajućih monovalentnih i polivalentnih seruma, tipizovani kao Salmonella enterica subspecies enterica serovar infantis (S. Infantis 6, 7, r, 1, 5). U slučajevima oboljenja ljudi, izolovano je 5 uzoraka salmonele identičnog serovarijeteta. Nakon toga, na 22 uzorka, rađeno je ispitivanje antibiotske rezistencije izolata disk difuzionim testom. Izolati su pokazali rezistentnost prema: ampicilinu i nalidiksičnoj kiselini (95,5%), tetraciklinu (91%), cefotaksim/klavulanskoj kiselini (68,2%), ali ne i prema ciprofl oksacinu, gentamicinu i trimetoprim/sulfametoksazolu (0%). Stepen genetske sličnosti izolata poreklom od obolelih ljudi i sa trupova brojlera je određen molekularnim metodama. Analiza klastera je pokazala prisustvo 7 profi la, dok svi izolati imaju 92% genetske sličnosti. Iako postoje razlike u antimikrobnoj rezistenciji izolata poreklom od obolelih ljudi i sa kožica vrata brojlera, ne može se isključiti epidemiološka povezanost, jer kod dominantnog genotipa SINFXB0001, utvrđenog kod 8 izolata poreklom od obolelih ljudi (3 izolata) i sa kožica vrata brojlera (5 izolata), postoji genetska sličnost od 100%. Na osnovu dobijenih rezultata, istraživanje je pokazalo da prisustvo S. Infantis na trupovima brojlera predstavlja hazard po zdravlje ljudi.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Antibiotic resistance and molecular studies on Salmonella enterica subspecies enterica serovar Infantis isolated in human cases and broiler carcasses
T1  - Antibiotska rezistencija i molekularna ispitivanja Salmonella enterica subspecies enterica serovar Infantis izolovanih u slučajevima oboljenja ljudi i sa trupova brojlera
VL  - 64
IS  - 2
SP  - 257
EP  - 268
DO  - 10.2478/acve-2014-0024
ER  - 

@article{
author = "Rašeta, Mladen and Teodorović, Vlado and Bunčić, Olivera and Katić, Vera and Branković-Lazić, Ivana and Polaček, Vladimir and Vidanović, Dejan",
year = "2014",
abstract = "During the year 2012 a study was conducted on the hygiene of the production of broiler carcasses at three abattoirs in the Republic of Serbia. A total of 150 samples of broiler neck skin were examined and 17 salmonella isolates were recorded. Isolates were, by using the corresponding monovalent and polyvalent sera, determined according to type as Salmonella enterica subspecies enterica serovar Infantis (S. Infantis 6, 7, r, 1, 5). In the case of the disease in humans, 5 Salmonella samples of identical serovars were isolated. After that, 22 samples were tested for antibiotic resistance by the disk diffusion test. Isolates showed resistance to ampicillin and nalidixic acid (95.5%), tetracycline (91%), cefotaxime/clavulanic acid (68.2%), but not to ciprofl oxacin, gentamicin, and trimethoprim/sulfamethoxazole. The degree of genetic similarity of isolates from diseased humans and broiler carcasses was determined at a molecular level. Cluster analysis revealed the presence of 7 profiles, while all isolates have 92% genetic similarity. Although there are differences in the antimicrobial resistance of isolates originating from diseased humans and neck skin of tested broilers, can not be excluded an epidemiological link, because in the dominant genotype SINFXB0001, established in 8 isolates from diseased humans (3 isolates), and the neck skin of broilers (5 isolates), a genetic similarity of 100% was recorded. Based on these results, the presence of S. Infantis on broiler carcasses can be considered a hazard to human health., Tokom 2012. godine sprovedena su istraživanja higijene procesa proizvodnje trupova brojlera, na tri klanice u Republici Srbiji. Ispitano je 150 uzoraka kožica vrata brojlera i utvrđeno je 17 izolata salmonela. Izolati su, korišćenjem odgovarajućih monovalentnih i polivalentnih seruma, tipizovani kao Salmonella enterica subspecies enterica serovar infantis (S. Infantis 6, 7, r, 1, 5). U slučajevima oboljenja ljudi, izolovano je 5 uzoraka salmonele identičnog serovarijeteta. Nakon toga, na 22 uzorka, rađeno je ispitivanje antibiotske rezistencije izolata disk difuzionim testom. Izolati su pokazali rezistentnost prema: ampicilinu i nalidiksičnoj kiselini (95,5%), tetraciklinu (91%), cefotaksim/klavulanskoj kiselini (68,2%), ali ne i prema ciprofl oksacinu, gentamicinu i trimetoprim/sulfametoksazolu (0%). Stepen genetske sličnosti izolata poreklom od obolelih ljudi i sa trupova brojlera je određen molekularnim metodama. Analiza klastera je pokazala prisustvo 7 profi la, dok svi izolati imaju 92% genetske sličnosti. Iako postoje razlike u antimikrobnoj rezistenciji izolata poreklom od obolelih ljudi i sa kožica vrata brojlera, ne može se isključiti epidemiološka povezanost, jer kod dominantnog genotipa SINFXB0001, utvrđenog kod 8 izolata poreklom od obolelih ljudi (3 izolata) i sa kožica vrata brojlera (5 izolata), postoji genetska sličnost od 100%. Na osnovu dobijenih rezultata, istraživanje je pokazalo da prisustvo S. Infantis na trupovima brojlera predstavlja hazard po zdravlje ljudi.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Antibiotic resistance and molecular studies on Salmonella enterica subspecies enterica serovar Infantis isolated in human cases and broiler carcasses, Antibiotska rezistencija i molekularna ispitivanja Salmonella enterica subspecies enterica serovar Infantis izolovanih u slučajevima oboljenja ljudi i sa trupova brojlera",
volume = "64",
number = "2",
pages = "257-268",
doi = "10.2478/acve-2014-0024"
}

Rašeta, M., Teodorović, V., Bunčić, O., Katić, V., Branković-Lazić, I., Polaček, V.,& Vidanović, D.. (2014). Antibiotic resistance and molecular studies on Salmonella enterica subspecies enterica serovar Infantis isolated in human cases and broiler carcasses. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 64(2), 257-268.
https://doi.org/10.2478/acve-2014-0024

Rašeta M, Teodorović V, Bunčić O, Katić V, Branković-Lazić I, Polaček V, Vidanović D. Antibiotic resistance and molecular studies on Salmonella enterica subspecies enterica serovar Infantis isolated in human cases and broiler carcasses. in Acta Veterinaria-Beograd. 2014;64(2):257-268.
doi:10.2478/acve-2014-0024 .

Rašeta, Mladen, Teodorović, Vlado, Bunčić, Olivera, Katić, Vera, Branković-Lazić, Ivana, Polaček, Vladimir, Vidanović, Dejan, "Antibiotic resistance and molecular studies on Salmonella enterica subspecies enterica serovar Infantis isolated in human cases and broiler carcasses" in Acta Veterinaria-Beograd, 64, no. 2 (2014):257-268,
https://doi.org/10.2478/acve-2014-0024 . .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Vranić, Vojin
AU  - Branković-Lazić, Ivana
AU  - Teodorović, Vlado
AU  - Bunčić, Olivera
AU  - Grbić, Zoranka
AU  - Lakićević, Brankica
PY  - 2014
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1164
AB  - Salmonella spp. is the main potential hazard in consumption of broiler meat, because it leads to an acute infection of people, with symptoms of diarrhea, fever and abdominal cramps. Production of broiler meat is very industrialized nowadays, and during one hour up to 12,000 carcasses can be produced on the slaughterline. Thus, the hazard arising from Salmonella spp. contamination is high. According to current legislation, the presence of Salmonella spp. on broiler carcasses is taken as the reference value for the assessment of the overall hygiene of the production process. During the four year period, from 2008 - 2011, the presence of Salmonella spp. was monitored on slaughterline, on the poultry carcasses, after cooling. Regulation on the general and specific food hygiene requirements at any stage of production, processing and trade ('Off. Gazette of RS', no. 72/10), sets ≤ 7 Salmonella spp. positive samples in 50 tested chicken neck skin samples, as an eligibility limit for the hygiene of the production process of broiler chickens. Results of the continuous tracking of positive samples were as follows: In 2008 - 5.65 ± 0.85 positive; in 2009 - 5.46 ± 0.95 positive; in 2010 - 6.04 ± 0.87 positive, and in 2011 - 2.27 ± 1.19 positive. Similar level of the presence of Salmonella spp. in the first three years of monitoring indicates a constant level of contamination, while in the fourth year of surveliance a significant decrease was established. The fourth year of testing was the year of application of the new ways of control, and regulations. It is essential that the positive results of the implemented measures find their place in the everyday actions of all employees in the slaughterhouse.
AB  - Pri konzumaciji mesa brojlera, Salmonella spp. predstavlja glavni potencijalni hazard, jer dovodi do akutnog oboljenja ljudi sa simptomima dijareje, groznice i abdominalnih grčeva. S obzirom na činjenicu da je proizvodnja mesa brojlera izuzetno industrijalizovana (na jednoj liniji za sat vremena može da se proizvede i do 13.500 trupova), hazard od kontaminacije salmonelama je veliki. Po važećoj zakonskoj regulativi, prisustvo Salmonella spp. na trupovima brojlera je uzeto kao referentni kriterijum za procenu sveukupne higijene procesa proizvodnje. Tokom četiri godine, u periodu od 2008-2011. godine, praćeno je prisusutvo Salmonella spp. na liniji klanja, nakon hlađenja. Pravilnik o opštim i posebnim uslovima higijene hrane u bilo kojoj fazi proizvodnje, prerade i prometa ('Sl. glasnik RS', br. 72/10) kao limit prihvatljivosti higijene procesa proizvodnje trupova brojlera propisuje ≤ 7 pozitivnih uzoraka na prisustvo Salmonella spp. na 50 ispitanih uzoraka kože sa vrata trupa. Ispitivanja su izvršena u industrijskom objektu za klanje brojlera, kapaciteta do 4.000 na sat. Pri kontinuiranom praćenju, broj utvrđenih pozitivnih uzoraka je bio 2008. godine 5,65 ± 0,85; 2009. godine 5,46 ± 0,95; 2010. godine 6,04 ± 0,87 i 2011. godine 2,27 ± 1,19. Sličan nivo prisutnosti Salmonella spp. u prve tri godine praćenja ukazuje na ujednačen nivo kontaminacije, dok je četvrte godine došlo do značajnog smanjenja. Četvrta godina kontrole bila je godina primene mikrobioloških kriterijuma za ocenu prihvatljivosti higijene procesa proizvodnje po novom Pravilniku. Od presudnog značaja je da se pozitivni rezultati primenjenih mera očuvaju i da primenjene mere nađu svoje mesto u svakodnevnim radnim postupcima svih zaposlenih u klanici.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Hygiene in the production of broiler carcasses
T1  - Higijena procesa proizvodnje trupova brojlera
VL  - 55
IS  - 1
SP  - 54
EP  - 59
DO  - 10.5937/tehmesa1401054R
ER  - 

@article{
author = "Rašeta, Mladen and Vranić, Vojin and Branković-Lazić, Ivana and Teodorović, Vlado and Bunčić, Olivera and Grbić, Zoranka and Lakićević, Brankica",
year = "2014",
abstract = "Salmonella spp. is the main potential hazard in consumption of broiler meat, because it leads to an acute infection of people, with symptoms of diarrhea, fever and abdominal cramps. Production of broiler meat is very industrialized nowadays, and during one hour up to 12,000 carcasses can be produced on the slaughterline. Thus, the hazard arising from Salmonella spp. contamination is high. According to current legislation, the presence of Salmonella spp. on broiler carcasses is taken as the reference value for the assessment of the overall hygiene of the production process. During the four year period, from 2008 - 2011, the presence of Salmonella spp. was monitored on slaughterline, on the poultry carcasses, after cooling. Regulation on the general and specific food hygiene requirements at any stage of production, processing and trade ('Off. Gazette of RS', no. 72/10), sets ≤ 7 Salmonella spp. positive samples in 50 tested chicken neck skin samples, as an eligibility limit for the hygiene of the production process of broiler chickens. Results of the continuous tracking of positive samples were as follows: In 2008 - 5.65 ± 0.85 positive; in 2009 - 5.46 ± 0.95 positive; in 2010 - 6.04 ± 0.87 positive, and in 2011 - 2.27 ± 1.19 positive. Similar level of the presence of Salmonella spp. in the first three years of monitoring indicates a constant level of contamination, while in the fourth year of surveliance a significant decrease was established. The fourth year of testing was the year of application of the new ways of control, and regulations. It is essential that the positive results of the implemented measures find their place in the everyday actions of all employees in the slaughterhouse., Pri konzumaciji mesa brojlera, Salmonella spp. predstavlja glavni potencijalni hazard, jer dovodi do akutnog oboljenja ljudi sa simptomima dijareje, groznice i abdominalnih grčeva. S obzirom na činjenicu da je proizvodnja mesa brojlera izuzetno industrijalizovana (na jednoj liniji za sat vremena može da se proizvede i do 13.500 trupova), hazard od kontaminacije salmonelama je veliki. Po važećoj zakonskoj regulativi, prisustvo Salmonella spp. na trupovima brojlera je uzeto kao referentni kriterijum za procenu sveukupne higijene procesa proizvodnje. Tokom četiri godine, u periodu od 2008-2011. godine, praćeno je prisusutvo Salmonella spp. na liniji klanja, nakon hlađenja. Pravilnik o opštim i posebnim uslovima higijene hrane u bilo kojoj fazi proizvodnje, prerade i prometa ('Sl. glasnik RS', br. 72/10) kao limit prihvatljivosti higijene procesa proizvodnje trupova brojlera propisuje ≤ 7 pozitivnih uzoraka na prisustvo Salmonella spp. na 50 ispitanih uzoraka kože sa vrata trupa. Ispitivanja su izvršena u industrijskom objektu za klanje brojlera, kapaciteta do 4.000 na sat. Pri kontinuiranom praćenju, broj utvrđenih pozitivnih uzoraka je bio 2008. godine 5,65 ± 0,85; 2009. godine 5,46 ± 0,95; 2010. godine 6,04 ± 0,87 i 2011. godine 2,27 ± 1,19. Sličan nivo prisutnosti Salmonella spp. u prve tri godine praćenja ukazuje na ujednačen nivo kontaminacije, dok je četvrte godine došlo do značajnog smanjenja. Četvrta godina kontrole bila je godina primene mikrobioloških kriterijuma za ocenu prihvatljivosti higijene procesa proizvodnje po novom Pravilniku. Od presudnog značaja je da se pozitivni rezultati primenjenih mera očuvaju i da primenjene mere nađu svoje mesto u svakodnevnim radnim postupcima svih zaposlenih u klanici.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Hygiene in the production of broiler carcasses, Higijena procesa proizvodnje trupova brojlera",
volume = "55",
number = "1",
pages = "54-59",
doi = "10.5937/tehmesa1401054R"
}

Rašeta, M., Vranić, V., Branković-Lazić, I., Teodorović, V., Bunčić, O., Grbić, Z.,& Lakićević, B.. (2014). Hygiene in the production of broiler carcasses. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 55(1), 54-59.
https://doi.org/10.5937/tehmesa1401054R

Rašeta M, Vranić V, Branković-Lazić I, Teodorović V, Bunčić O, Grbić Z, Lakićević B. Hygiene in the production of broiler carcasses. in Tehnologija mesa. 2014;55(1):54-59.
doi:10.5937/tehmesa1401054R .

Rašeta, Mladen, Vranić, Vojin, Branković-Lazić, Ivana, Teodorović, Vlado, Bunčić, Olivera, Grbić, Zoranka, Lakićević, Brankica, "Hygiene in the production of broiler carcasses" in Tehnologija mesa, 55, no. 1 (2014):54-59,
https://doi.org/10.5937/tehmesa1401054R . .