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

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

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

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

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

TY  - THES
AU  - Suvajdžić, Branko
PY  - 2019
UR  - http://nardus.mpn.gov.rs/123456789/11904
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/54
AB  - rural households of Srem, according to a unique recipe and traditional technology, without the use of starter cultures and additives. The traditional manner of producing Sremski Kulen is being used only in rural households and by craftsmen whose production is insufficient to satisfy the market needs. The adoption of traditional norms by some industrial producers from the territory of Srem would contribute to the improvement of its production. Therefore, the research within this doctoral dissertation aimed to compare the microbiota and quality parameters of Sremski Kulen produced in industrial conditions according to traditional requirements with the microbiota and quality of Sremski Kulen produced on traditional manner in rural household. The results of the microbiological examination in this study showed that the most numerous microorganisms during the ripening of industrial (ISK) and traditional (TSK) Sremski kulen were lactic acid bacteria (LAB) followed by Micrococcaceae and Enterococcaceae. Bacteria from the Pseudomonadaceae and Enterobacteriaceae families died off until the end of the ripening process, while pathogenic microorganisms such as Salmonella spp. and Listeria monocytogenes were not isolated at any stage of the microbiological examination of both products from this study. Identification of LAB was performed using the MALDI-TOF mass spectrometry. Out of a total of 180 BMK isolates from ISK, 137 isolates (76.11%) were identified as Lactobacillus sakei, 18 (10%) as Lactobacillus curvatus, 5 (2.78%) as Lactobacillus coryniformis ssp. coryniformis, 2 (1.11%) as Lactobacillus paraplantarum and 2 (1.11%) as Leuconostoc mesenteroides, while 16 isolates (8.89%) were not identified. On the other hand, out of a total of 180 BMK isolates originating from TSK, 161 isolates (89.64%) were identified as Lactobacillus sakei, 13 (7.22%) as Lactobacillus curvatus and 2 (1.11%) as Leuconostoc mesenteroides, while 4 isolates (2.22%) were not identified. During the examination of physicochemical parameters, it was found that the pH value of ISK differed significantly from the pH of TSK during the entire ripening period, at a level of statistical significance of 5% or 0.1%. At the end of ripening, the pH value of the ISK and TSK was 5.64 ± 0.03 and 5.46 ± 0.02, which is in accordance with the requirements of the Official Gazette (2015) and the Elaborate (2013). During the ripening of ISK and TSK, a significant drying was observed. Consequently, weight loss of ISK amounted 54.71% with aw value of 0.800±0.01, while weight loss of TSK was 53.14% with the aw value of 0.815±0.00.
AB  - Sremski kulen je fermentisana suva kobasica koja se vekovima proizvodi u seoskim domaćinstvima Srema prema jedinstvenoj recepturi i tradicionalnoj tehnologiji, bez upotrebe starter kultura i aditiva. Tradicionalni način proizvodnje sremskog kulena održao se jedino u seoskim domaćinstvima i kod zanatskih proizvođača čiji obim proizvodnje nije dovoljan da zadovolji potrebe tržišta. Usvajanje tradicionalnih normi od strane pojedinih industrijskih proizvođača sa teritorije Srema doprinelo bi unapređenju proizvodnje sremskog kulena. Stoga je istraživanje u okviru ove doktorske disertacije imalo za cilj da se uporedi mikroflora, kao i parametri kvaliteta sremskog kulena proizvedenog u industrijskim uslovima u skladu sa tradicionalnim zahtevima (ISK), sa mikroflorom i kvalitetom sremskog kulena proizvednog u seoskom domaćinstvu na tradicionalni način (TSK). Rezultati mikrobiološkog ispitivanja ove studije pokazuju da su najbrojniji mikroorganizmi tokom zrenja ISK i TSK bile bakterije mlečne kiseline (BMK) praćene mikrokokama i enterokokama. Bakterije iz familija Pseudomonadaceae i Enterobacteriaceae su izmrle do kraja zrenja, dok patogeni mikroorganizmi, kao što su Salmonella spp. i Listeria monocytogenes, nisu izolovani ni u jednoj fazi mikrobiološkog ispitivanja industrijskog i tradicionalnog proizvoda iz ove studije. Identifikacija bakterija mlečne kiseline izvršena je pomoću MALDI-TOF masene spektrometrije. Od ukupno 180 izolata BMK poreklom iz ISK, 137 izolata (76,11%) je identifikovano kao Lactobacillus sakei, 18 (10%) kao Lactobacillus curvatus, 5 (2,78%) kao Lactobacillus coryniformis ssp. coryniformis, 2 (1,11%) kao Lactobacillus paraplantarum i 2 (1,11%) kao Leuconostoc mesenteroides, dok 16 izolata (8,89%) nije identifikovano. Sa druge strane, od ukupno 180 izolata BMK poreklom iz TSK, 161 izolat (89,64%) je identifikovan kao Lactobacillus sakei, 13 (7,22%) kao Lactobacillus curvatus i 2 (1,11%) kao Leuconostoc mesenteroides, a 4 izolata (2,22%) nije identifikovano. Tokom ispitivanja fizičko-hemijskih parametara, utvrđeno je da se pH vrednost sremskog kulena dobijenog u industrijskim uslovima značajno razlikovala od pH vrednosti proizvoda dobijenog u tradicionalnim uslovima tokom celog perioda zrenja, na nivou statističke značajnosti od 5% ili 0,1%. Na kraju zrenja pH vrednost ISK i TSK iznosila je 5,64±0,03 i 5,46±0,02 redom, što je u skladu sa zahtevima važećeg Pravilnika o kvalitetu usitnjenog mesa, poluproizvoda od mesa i proizvoda od mesa (Sl. glasnik RS, 94/2015) i Elaborata o zaštiti geografskog porekla „Sremski kulen” (2013). Tokom zrenja ISK i TSK došlo je do značajnog sušenja proizvoda...
PB  - Univerzitet u Beogradu, Fakultet veterinarske medicine
T1  - Microbiota and quality parameters of Sremski kulen produced in industrial and traditional conditions
T1  - Ispitivanje mikroflore i parametara kvaliteta sremskog kulena proizvedenog u industrijskim i tradicionalnim uslovima
UR  - https://hdl.handle.net/21.15107/rcub_nardus_11904
ER  - 

@phdthesis{
author = "Suvajdžić, Branko",
year = "2019",
abstract = "rural households of Srem, according to a unique recipe and traditional technology, without the use of starter cultures and additives. The traditional manner of producing Sremski Kulen is being used only in rural households and by craftsmen whose production is insufficient to satisfy the market needs. The adoption of traditional norms by some industrial producers from the territory of Srem would contribute to the improvement of its production. Therefore, the research within this doctoral dissertation aimed to compare the microbiota and quality parameters of Sremski Kulen produced in industrial conditions according to traditional requirements with the microbiota and quality of Sremski Kulen produced on traditional manner in rural household. The results of the microbiological examination in this study showed that the most numerous microorganisms during the ripening of industrial (ISK) and traditional (TSK) Sremski kulen were lactic acid bacteria (LAB) followed by Micrococcaceae and Enterococcaceae. Bacteria from the Pseudomonadaceae and Enterobacteriaceae families died off until the end of the ripening process, while pathogenic microorganisms such as Salmonella spp. and Listeria monocytogenes were not isolated at any stage of the microbiological examination of both products from this study. Identification of LAB was performed using the MALDI-TOF mass spectrometry. Out of a total of 180 BMK isolates from ISK, 137 isolates (76.11%) were identified as Lactobacillus sakei, 18 (10%) as Lactobacillus curvatus, 5 (2.78%) as Lactobacillus coryniformis ssp. coryniformis, 2 (1.11%) as Lactobacillus paraplantarum and 2 (1.11%) as Leuconostoc mesenteroides, while 16 isolates (8.89%) were not identified. On the other hand, out of a total of 180 BMK isolates originating from TSK, 161 isolates (89.64%) were identified as Lactobacillus sakei, 13 (7.22%) as Lactobacillus curvatus and 2 (1.11%) as Leuconostoc mesenteroides, while 4 isolates (2.22%) were not identified. During the examination of physicochemical parameters, it was found that the pH value of ISK differed significantly from the pH of TSK during the entire ripening period, at a level of statistical significance of 5% or 0.1%. At the end of ripening, the pH value of the ISK and TSK was 5.64 ± 0.03 and 5.46 ± 0.02, which is in accordance with the requirements of the Official Gazette (2015) and the Elaborate (2013). During the ripening of ISK and TSK, a significant drying was observed. Consequently, weight loss of ISK amounted 54.71% with aw value of 0.800±0.01, while weight loss of TSK was 53.14% with the aw value of 0.815±0.00., Sremski kulen je fermentisana suva kobasica koja se vekovima proizvodi u seoskim domaćinstvima Srema prema jedinstvenoj recepturi i tradicionalnoj tehnologiji, bez upotrebe starter kultura i aditiva. Tradicionalni način proizvodnje sremskog kulena održao se jedino u seoskim domaćinstvima i kod zanatskih proizvođača čiji obim proizvodnje nije dovoljan da zadovolji potrebe tržišta. Usvajanje tradicionalnih normi od strane pojedinih industrijskih proizvođača sa teritorije Srema doprinelo bi unapređenju proizvodnje sremskog kulena. Stoga je istraživanje u okviru ove doktorske disertacije imalo za cilj da se uporedi mikroflora, kao i parametri kvaliteta sremskog kulena proizvedenog u industrijskim uslovima u skladu sa tradicionalnim zahtevima (ISK), sa mikroflorom i kvalitetom sremskog kulena proizvednog u seoskom domaćinstvu na tradicionalni način (TSK). Rezultati mikrobiološkog ispitivanja ove studije pokazuju da su najbrojniji mikroorganizmi tokom zrenja ISK i TSK bile bakterije mlečne kiseline (BMK) praćene mikrokokama i enterokokama. Bakterije iz familija Pseudomonadaceae i Enterobacteriaceae su izmrle do kraja zrenja, dok patogeni mikroorganizmi, kao što su Salmonella spp. i Listeria monocytogenes, nisu izolovani ni u jednoj fazi mikrobiološkog ispitivanja industrijskog i tradicionalnog proizvoda iz ove studije. Identifikacija bakterija mlečne kiseline izvršena je pomoću MALDI-TOF masene spektrometrije. Od ukupno 180 izolata BMK poreklom iz ISK, 137 izolata (76,11%) je identifikovano kao Lactobacillus sakei, 18 (10%) kao Lactobacillus curvatus, 5 (2,78%) kao Lactobacillus coryniformis ssp. coryniformis, 2 (1,11%) kao Lactobacillus paraplantarum i 2 (1,11%) kao Leuconostoc mesenteroides, dok 16 izolata (8,89%) nije identifikovano. Sa druge strane, od ukupno 180 izolata BMK poreklom iz TSK, 161 izolat (89,64%) je identifikovan kao Lactobacillus sakei, 13 (7,22%) kao Lactobacillus curvatus i 2 (1,11%) kao Leuconostoc mesenteroides, a 4 izolata (2,22%) nije identifikovano. Tokom ispitivanja fizičko-hemijskih parametara, utvrđeno je da se pH vrednost sremskog kulena dobijenog u industrijskim uslovima značajno razlikovala od pH vrednosti proizvoda dobijenog u tradicionalnim uslovima tokom celog perioda zrenja, na nivou statističke značajnosti od 5% ili 0,1%. Na kraju zrenja pH vrednost ISK i TSK iznosila je 5,64±0,03 i 5,46±0,02 redom, što je u skladu sa zahtevima važećeg Pravilnika o kvalitetu usitnjenog mesa, poluproizvoda od mesa i proizvoda od mesa (Sl. glasnik RS, 94/2015) i Elaborata o zaštiti geografskog porekla „Sremski kulen” (2013). Tokom zrenja ISK i TSK došlo je do značajnog sušenja proizvoda...",
publisher = "Univerzitet u Beogradu, Fakultet veterinarske medicine",
title = "Microbiota and quality parameters of Sremski kulen produced in industrial and traditional conditions, Ispitivanje mikroflore i parametara kvaliteta sremskog kulena proizvedenog u industrijskim i tradicionalnim uslovima",
url = "https://hdl.handle.net/21.15107/rcub_nardus_11904"
}

Suvajdžić, B.. (2019). Microbiota and quality parameters of Sremski kulen produced in industrial and traditional conditions. 
Univerzitet u Beogradu, Fakultet veterinarske medicine..
https://hdl.handle.net/21.15107/rcub_nardus_11904

Suvajdžić B. Microbiota and quality parameters of Sremski kulen produced in industrial and traditional conditions. 2019;.
https://hdl.handle.net/21.15107/rcub_nardus_11904 .

Suvajdžić, Branko, "Microbiota and quality parameters of Sremski kulen produced in industrial and traditional conditions" (2019),
https://hdl.handle.net/21.15107/rcub_nardus_11904 .

TY  - JOUR
AU  - Tomović, V.V.
AU  - Vujadinović, D.
AU  - Grujió, R.
AU  - Jokanović, M.
AU  - Kevrešan, Ž.
AU  - Škaljac, S.
AU  - Šojić, B.
AU  - Vasilev, Dragan
AU  - Kocić-Tanackov, Sunčica
AU  - Hromiš, N.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1332
AB  - The study investigated how variations in endpoint internal roasting temperatures of 51, 61, 71, 81 and 91 °C influenced mineral contents (mg/100 g WW, wet weight) of pork loin (M. longissimus thoracis et lumborum, n= 12). Pork was roasted in oven set to 163 °C. In both raw and cooked samples, phosphorous was determined by the standard spectrophotometric method while metals (potassium, sodium, magnesium, calcium, zinc, iron, copper and manganese) were determined by flame atomic absorption spectrometry after mineralisation by dry ashing. All roasting treatments led to significantly increased mineral contents, except for sodium, compared to raw meat. As endpoint temperature was increased, mineral contents increased, reaching numerically or significantly highest contents at 61 °C for calcium, 71 °C for manganese and 91 °C for phosphorous, potassium, sodium, magnesium, zinc, iron and copper.
PB  - Deutscher Fachverlag GmbH, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten
T1  - Effect of endpoint internal temperature on mineral contents of roasted pork loin
VL  - 96
IS  - 12
SP  - 101
EP  - 105
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1332
ER  - 

@article{
author = "Tomović, V.V. and Vujadinović, D. and Grujió, R. and Jokanović, M. and Kevrešan, Ž. and Škaljac, S. and Šojić, B. and Vasilev, Dragan and Kocić-Tanackov, Sunčica and Hromiš, N.",
year = "2016",
abstract = "The study investigated how variations in endpoint internal roasting temperatures of 51, 61, 71, 81 and 91 °C influenced mineral contents (mg/100 g WW, wet weight) of pork loin (M. longissimus thoracis et lumborum, n= 12). Pork was roasted in oven set to 163 °C. In both raw and cooked samples, phosphorous was determined by the standard spectrophotometric method while metals (potassium, sodium, magnesium, calcium, zinc, iron, copper and manganese) were determined by flame atomic absorption spectrometry after mineralisation by dry ashing. All roasting treatments led to significantly increased mineral contents, except for sodium, compared to raw meat. As endpoint temperature was increased, mineral contents increased, reaching numerically or significantly highest contents at 61 °C for calcium, 71 °C for manganese and 91 °C for phosphorous, potassium, sodium, magnesium, zinc, iron and copper.",
publisher = "Deutscher Fachverlag GmbH, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten, Effect of endpoint internal temperature on mineral contents of roasted pork loin",
volume = "96",
number = "12",
pages = "101-105",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1332"
}

Tomović, V.V., Vujadinović, D., Grujió, R., Jokanović, M., Kevrešan, Ž., Škaljac, S., Šojić, B., Vasilev, D., Kocić-Tanackov, S.,& Hromiš, N.. (2016). Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten. in Fleischwirtschaft
Deutscher Fachverlag GmbH, Frankfurt Main., 96(12), 101-105.
https://hdl.handle.net/21.15107/rcub_veterinar_1332

Tomović V, Vujadinović D, Grujió R, Jokanović M, Kevrešan Ž, Škaljac S, Šojić B, Vasilev D, Kocić-Tanackov S, Hromiš N. Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten. in Fleischwirtschaft. 2016;96(12):101-105.
https://hdl.handle.net/21.15107/rcub_veterinar_1332 .

Tomović, V.V., Vujadinović, D., Grujió, R., Jokanović, M., Kevrešan, Ž., Škaljac, S., Šojić, B., Vasilev, Dragan, Kocić-Tanackov, Sunčica, Hromiš, N., "Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten" in Fleischwirtschaft, 96, no. 12 (2016):101-105,
https://hdl.handle.net/21.15107/rcub_veterinar_1332 .

TY  - CONF
AU  - Vasilev, Dragan
AU  - Aleksić, Biljana
AU  - Tarbuk, Aleksandra
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
AU  - Čobanović, Nikola
AU  - Vasiljević, Nađa
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1262
AB  - The microbial composition of Serbian traditional fermented sausages, Sremski and Lemeski kulen, was studied. The dominant lactic acid bacteria in these products were Lactobacillus (77.1 and 54.3%, respectively) and Leuconostoc (20.0 and 22.9%, respectively). Lemeski kulen was characterized by a high percent of Lactococcus (20.0%). The most abundant Lactobacillus species in Sremski and Lemeski kulen was Lb. brevis (61.5 and 57.9%, respectively). Sremski kulen contained Lb. pentosus (11.5%) and Lb. salivarius (7.7%), in contrast to Lemeski kulen which contained Lb. curvatus ssp. curvatus (15.8%). Lb. paracasei, Lb. plantarum and Lb. fermentum were present in similar percentages in both products.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen
VL  - 5
SP  - 300
EP  - 303
DO  - 10.1016/j.profoo.2015.09.071
ER  - 

@conference{
author = "Vasilev, Dragan and Aleksić, Biljana and Tarbuk, Aleksandra and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Čobanović, Nikola and Vasiljević, Nađa",
year = "2015",
abstract = "The microbial composition of Serbian traditional fermented sausages, Sremski and Lemeski kulen, was studied. The dominant lactic acid bacteria in these products were Lactobacillus (77.1 and 54.3%, respectively) and Leuconostoc (20.0 and 22.9%, respectively). Lemeski kulen was characterized by a high percent of Lactococcus (20.0%). The most abundant Lactobacillus species in Sremski and Lemeski kulen was Lb. brevis (61.5 and 57.9%, respectively). Sremski kulen contained Lb. pentosus (11.5%) and Lb. salivarius (7.7%), in contrast to Lemeski kulen which contained Lb. curvatus ssp. curvatus (15.8%). Lb. paracasei, Lb. plantarum and Lb. fermentum were present in similar percentages in both products.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen",
volume = "5",
pages = "300-303",
doi = "10.1016/j.profoo.2015.09.071"
}

Vasilev, D., Aleksić, B., Tarbuk, A., Dimitrijević, M., Karabasil, N., Čobanović, N.,& Vasiljević, N.. (2015). Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 300-303.
https://doi.org/10.1016/j.profoo.2015.09.071

Vasilev D, Aleksić B, Tarbuk A, Dimitrijević M, Karabasil N, Čobanović N, Vasiljević N. Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:300-303.
doi:10.1016/j.profoo.2015.09.071 .

Vasilev, Dragan, Aleksić, Biljana, Tarbuk, Aleksandra, Dimitrijević, Mirjana, Karabasil, Nedjeljko, Čobanović, Nikola, Vasiljević, Nađa, "Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):300-303,
https://doi.org/10.1016/j.profoo.2015.09.071 . .

TY  - JOUR
AU  - Brankica, Lakićević
AU  - Olivera, Bunčić
AU  - Vera, Katić
AU  - Zorica, Lepšanović
AU  - Ljiljana, Petrović
AU  - Vesna, Janković
AU  - Predrag, Ikonić
PY  - 2014
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2163
AB  - The aim of this study was to determine the survival of Listeria spp. during the preparation and ripening of an artisan Serbian sausage (Petrovská klobása) and to characterize the isolates by amplification of the hlyA gene. Results obtained by standard microbiological and molecular methods showed that during fermentation, drying, ripening and storage of Petrovská klobása, 17 out of 99 samples were positive for the presence of Listeria spp. Among them we detected a hemolytic, atypical, non pathogenic L. innocua strain FSL J1-023, whose genome sequence is important in understanding the role of horizontal gene transfer and recombination in the evolution of pathogenicity of Listeria. The most important product characteristics influencing the survival and growth of Listeria spp. during production and ripening of Petrovská klobása were: pH, water activity, temperature and starter culture.
AB  - Cilj ovog rada je bio da se utvrdi preživljavanje Listeria spp. u toku proizvodnje i zrenja tradicionalne srpske kobasice (Petrovačka kobasica) kao i da se okarakterišu izolati dobijeni umnožavanjem hlyA gena. Rezultati dobijeni standardnim mikrobiološkim i molekularnim metodama su pokazali da je tokom fermentacije, sušenja, zrenja i skladištenja Petrovačke kobasice, 17 od ukupno 99 uzoraka bilo pozitivno na prisustvo Listeria spp. Među njima, otkriven je hemolitični, atipični nepatogeni soj L. innocua FSL J1-023, čija je genomska sekvenca važna u rezumevanju uloge horizontalnog genskog transfera i rekombinacije tokom evolucije patogenosti. Najvažnije karakteristike proizvoda koje su uticale na preživljavanje i rast Listeria spp. tokom proizvodnje i zrenja Petrovačke kobasice bili su pH, aktivnost vode, temperature i starter kultura.
T2  - Acta Veterinaria-Beograd
T2  - Acta Veterinaria-Beograd
T1  - Detection of Listeria Spp. During Production and Ripening of Petrovská Klobása
T1  - Detekcija Listeria Spp. U Toku Proizvodnje I Zrenja Petrovačke Kobasice
VL  - 64
IS  - 3
SP  - 367
EP  - 377
DO  - 10.2478/acve-2014-0035
ER  - 

@article{
author = "Brankica, Lakićević and Olivera, Bunčić and Vera, Katić and Zorica, Lepšanović and Ljiljana, Petrović and Vesna, Janković and Predrag, Ikonić",
year = "2014",
abstract = "The aim of this study was to determine the survival of Listeria spp. during the preparation and ripening of an artisan Serbian sausage (Petrovská klobása) and to characterize the isolates by amplification of the hlyA gene. Results obtained by standard microbiological and molecular methods showed that during fermentation, drying, ripening and storage of Petrovská klobása, 17 out of 99 samples were positive for the presence of Listeria spp. Among them we detected a hemolytic, atypical, non pathogenic L. innocua strain FSL J1-023, whose genome sequence is important in understanding the role of horizontal gene transfer and recombination in the evolution of pathogenicity of Listeria. The most important product characteristics influencing the survival and growth of Listeria spp. during production and ripening of Petrovská klobása were: pH, water activity, temperature and starter culture., Cilj ovog rada je bio da se utvrdi preživljavanje Listeria spp. u toku proizvodnje i zrenja tradicionalne srpske kobasice (Petrovačka kobasica) kao i da se okarakterišu izolati dobijeni umnožavanjem hlyA gena. Rezultati dobijeni standardnim mikrobiološkim i molekularnim metodama su pokazali da je tokom fermentacije, sušenja, zrenja i skladištenja Petrovačke kobasice, 17 od ukupno 99 uzoraka bilo pozitivno na prisustvo Listeria spp. Među njima, otkriven je hemolitični, atipični nepatogeni soj L. innocua FSL J1-023, čija je genomska sekvenca važna u rezumevanju uloge horizontalnog genskog transfera i rekombinacije tokom evolucije patogenosti. Najvažnije karakteristike proizvoda koje su uticale na preživljavanje i rast Listeria spp. tokom proizvodnje i zrenja Petrovačke kobasice bili su pH, aktivnost vode, temperature i starter kultura.",
journal = "Acta Veterinaria-Beograd, Acta Veterinaria-Beograd",
title = "Detection of Listeria Spp. During Production and Ripening of Petrovská Klobása, Detekcija Listeria Spp. U Toku Proizvodnje I Zrenja Petrovačke Kobasice",
volume = "64",
number = "3",
pages = "367-377",
doi = "10.2478/acve-2014-0035"
}

Brankica, L., Olivera, B., Vera, K., Zorica, L., Ljiljana, P., Vesna, J.,& Predrag, I.. (2014). Detection of Listeria Spp. During Production and Ripening of Petrovská Klobása. in Acta Veterinaria-Beograd, 64(3), 367-377.
https://doi.org/10.2478/acve-2014-0035

Brankica L, Olivera B, Vera K, Zorica L, Ljiljana P, Vesna J, Predrag I. Detection of Listeria Spp. During Production and Ripening of Petrovská Klobása. in Acta Veterinaria-Beograd. 2014;64(3):367-377.
doi:10.2478/acve-2014-0035 .

Brankica, Lakićević, Olivera, Bunčić, Vera, Katić, Zorica, Lepšanović, Ljiljana, Petrović, Vesna, Janković, Predrag, Ikonić, "Detection of Listeria Spp. During Production and Ripening of Petrovská Klobása" in Acta Veterinaria-Beograd, 64, no. 3 (2014):367-377,
https://doi.org/10.2478/acve-2014-0035 . .

TY  - JOUR
AU  - Vuković, Ilija
AU  - Vasilev, Dragan
AU  - Saičić, Snežana
AU  - Ivanković, Stipan
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/851
AB  - In this paper the results of investigation of major changes during ripening of traditional fermented dry sausage Lemeški kulen are presented. During the ripening of Lemeški kulen microflora is growing very slowly, what is typical for natural ripening of fermented sausages in the winter. In microflora of Lemeški kulen lactobacilli are dominant; they ferment sugar from paprika to lactic acid. During sausage ripening the number of micrococci and enterococci decreased, while Pseudomonadaceae and Enterobacteriaceae died out. At the end of the first ripening phase, which lasted three months at low temperatures, aw value was 0,90 and pH value 5,3 and product reached bacteriological stability. At the end of the ripening process aw value decreased to 0,86 and pH value increased up to 5,5. Lemeški kulen contained less than 30% water, more than 30% meat proteins and fats, and the percentage of the collagen content in total meat proteins was 6,0 %. The fat protein content ratio was about 1,0 and the moisture-meat protein content ratio was below 1,0 (0,85). Although nitrate was not used, it was detected in the kulen; where nitrate originated from paprika. During the ripening of Lemeški kulen, acid value increased by about ten times, but peroxide number and TBARS-value (Thiobarbituric Acid Reactive Substances) remained unchanged. Sweet and hot domestic paprika from Lemeš area, added in amount of 3%, is very important for the quality of Lemeški kulen, because paprika has an antioxidative effect and also influences the colour, flavour and texture of sausage.
AB  - U radu su prikazani rezultati ispitivanja važnijih promena tokom zrenja tradicionalne fermentisane kobasice lemeški kulen. Mikroflora koja učestvuje u zrenju lemeškog kulena razvija se sporo i tipična je za prirodno zrenje fermentisanih kobasica u zimskom periodu. U mikroflori lemeškog kulena dominiraju laktobacili koji fermentišu šećere iz paprike do mlečne kiseline; za vreme zrenja broj mikrokoka i enterokoka se smanjuje, dok Pseudomonadaceae i Enterobacteriaceae odumiru. Na kraju prve faze zrenja, koja pri niskim temperaturama traje tri meseca, aktivnost vode iznosi 0,90, a pH vrednost 5,3 i kulen postaje bakteriološki stabilan proizvod. Na kraju zrenja aktivnost vode se smanjuje do 0,86, a pH vrednost povećava do 5,5. Lemeški kulen sadrži manje od 30% vlage, sadržaj proteina mesa i masti veći je od 30%, a sadržaj kolagena u proteinima mesa je oko 6,0%. Odnos između sadržaja masti i proteina približno je jednak jedan, a odnos između sadržaja vlage i proteina mesa manji je od jedan (0,85). Količina natrijum-hlorida u proizvodu (4,1%) odgovara dodatoj količini kuhinjske soli. Iako se ne koriste soli za salamurenje, u kulenu su utvrđeni ostaci nitrata koji su sa paprikom dodati u proizvod. Za vreme zrenja lemeškog kulena kiselinski broj se povećava desetak puta, dok se peroksidni broj i TBARS-vrednost (Thiobarbituric Acid Reactive Substances) ne povećavaju. Za kvalitet lemeškog kulena od posebnog značaja je domaća lemeška paprika, slatka i ljuta, koja se dodaje proizvodu oko 3%; u toj količini paprika deluje antioksidativno i utiče na boju, aromu i teksturu proizvoda.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Investigation of major changes during ripening of traditional fermented sausage Lemeški kulen
T1  - Ispitivanje važnijih promena u toku zrenja tradicionalne fermentisane kobasice Lemeški kulen
VL  - 53
IS  - 2
SP  - 140
EP  - 147
DO  - 10.5937/tehmesa1202140V
ER  - 

@article{
author = "Vuković, Ilija and Vasilev, Dragan and Saičić, Snežana and Ivanković, Stipan",
year = "2012",
abstract = "In this paper the results of investigation of major changes during ripening of traditional fermented dry sausage Lemeški kulen are presented. During the ripening of Lemeški kulen microflora is growing very slowly, what is typical for natural ripening of fermented sausages in the winter. In microflora of Lemeški kulen lactobacilli are dominant; they ferment sugar from paprika to lactic acid. During sausage ripening the number of micrococci and enterococci decreased, while Pseudomonadaceae and Enterobacteriaceae died out. At the end of the first ripening phase, which lasted three months at low temperatures, aw value was 0,90 and pH value 5,3 and product reached bacteriological stability. At the end of the ripening process aw value decreased to 0,86 and pH value increased up to 5,5. Lemeški kulen contained less than 30% water, more than 30% meat proteins and fats, and the percentage of the collagen content in total meat proteins was 6,0 %. The fat protein content ratio was about 1,0 and the moisture-meat protein content ratio was below 1,0 (0,85). Although nitrate was not used, it was detected in the kulen; where nitrate originated from paprika. During the ripening of Lemeški kulen, acid value increased by about ten times, but peroxide number and TBARS-value (Thiobarbituric Acid Reactive Substances) remained unchanged. Sweet and hot domestic paprika from Lemeš area, added in amount of 3%, is very important for the quality of Lemeški kulen, because paprika has an antioxidative effect and also influences the colour, flavour and texture of sausage., U radu su prikazani rezultati ispitivanja važnijih promena tokom zrenja tradicionalne fermentisane kobasice lemeški kulen. Mikroflora koja učestvuje u zrenju lemeškog kulena razvija se sporo i tipična je za prirodno zrenje fermentisanih kobasica u zimskom periodu. U mikroflori lemeškog kulena dominiraju laktobacili koji fermentišu šećere iz paprike do mlečne kiseline; za vreme zrenja broj mikrokoka i enterokoka se smanjuje, dok Pseudomonadaceae i Enterobacteriaceae odumiru. Na kraju prve faze zrenja, koja pri niskim temperaturama traje tri meseca, aktivnost vode iznosi 0,90, a pH vrednost 5,3 i kulen postaje bakteriološki stabilan proizvod. Na kraju zrenja aktivnost vode se smanjuje do 0,86, a pH vrednost povećava do 5,5. Lemeški kulen sadrži manje od 30% vlage, sadržaj proteina mesa i masti veći je od 30%, a sadržaj kolagena u proteinima mesa je oko 6,0%. Odnos između sadržaja masti i proteina približno je jednak jedan, a odnos između sadržaja vlage i proteina mesa manji je od jedan (0,85). Količina natrijum-hlorida u proizvodu (4,1%) odgovara dodatoj količini kuhinjske soli. Iako se ne koriste soli za salamurenje, u kulenu su utvrđeni ostaci nitrata koji su sa paprikom dodati u proizvod. Za vreme zrenja lemeškog kulena kiselinski broj se povećava desetak puta, dok se peroksidni broj i TBARS-vrednost (Thiobarbituric Acid Reactive Substances) ne povećavaju. Za kvalitet lemeškog kulena od posebnog značaja je domaća lemeška paprika, slatka i ljuta, koja se dodaje proizvodu oko 3%; u toj količini paprika deluje antioksidativno i utiče na boju, aromu i teksturu proizvoda.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Investigation of major changes during ripening of traditional fermented sausage Lemeški kulen, Ispitivanje važnijih promena u toku zrenja tradicionalne fermentisane kobasice Lemeški kulen",
volume = "53",
number = "2",
pages = "140-147",
doi = "10.5937/tehmesa1202140V"
}

Vuković, I., Vasilev, D., Saičić, S.,& Ivanković, S.. (2012). Investigation of major changes during ripening of traditional fermented sausage Lemeški kulen. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 53(2), 140-147.
https://doi.org/10.5937/tehmesa1202140V

Vuković I, Vasilev D, Saičić S, Ivanković S. Investigation of major changes during ripening of traditional fermented sausage Lemeški kulen. in Tehnologija mesa. 2012;53(2):140-147.
doi:10.5937/tehmesa1202140V .

Vuković, Ilija, Vasilev, Dragan, Saičić, Snežana, Ivanković, Stipan, "Investigation of major changes during ripening of traditional fermented sausage Lemeški kulen" in Tehnologija mesa, 53, no. 2 (2012):140-147,
https://doi.org/10.5937/tehmesa1202140V . .

TY  - JOUR
AU  - Vuković, Ilija
AU  - Saičić, Snežana
AU  - Vasilev, Dragan
PY  - 2011
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/796
AB  - In this paper, results of the study of sensory properties, pH value and chemical composition of traditional or domestic kulen are presented. Results show certain disharmony between sensory and chemical and nutritional quality parameters, i.e. sensory quality of kulen is poorer than the chemical composition of the product. The most common quality shortages/deficits of domestic kulen is different smoking level, inadequate colour of the section/slice, presence of dry edge under casing, insufficient connection of the filling, bitter or sour taste. Most of studied samples of domestic kulen had pH value of 5.22 to 5.51, which shows that the ripening process was not finished, but also that the fermentation had been stimulated in certain way, not characteristic of domestic kulen. Change of the micro flora of domestic kulen is slow and typical for natural ripening which occurs during production of kulen in winter period. In the micro flora of kulen, bacteria which ferment sugars to lactic acid are dominant, Pseudomonadaceae and Enterobacteriaceae dye gradually, number of Micrococacea decreases, and enterococci survive ripening. Results of the chemical analysis show that kulen contains slightly over 35% of moisture, that the protein content of meat is above 25%, that the ratio between fat and protein contents was approximately equal and that the share of collagen in meat proteins is below 10%. The amount of sodium chloride in kulen (3.4-3.8%) is adequate to the amount of added table salt. Nitrate residues were detected in kulen (10.5 to 12.1 mg/kg) which originated from spices added to product (pepper, garlic). Acid number of kulen (7.5-16.6 mg KOH/g) showed value common for fermented dry sausages. TBARS-value was in the range 0.19-0.29 mg MDA/kg, in which the oxidation of fats cannot be perceived by sensory analysis.
AB  - U radu su prikazani rezultati ispitivanja senzornih osobina, pH-vrednosti i hemijskog sastava tradicionalnog ili domaćeg kulena. Iz rezultata proizilazi da između senzornih i hemijskih i nutritivnih parametara kvaliteta postoji izvestan nesklad, odnosno da je senzorni kvalitet kulena slabiji od sastava proizvoda. Najčešći nedostaci kvaliteta domaćeg kulena jesu različit stepen dimljenja, neodgovarajuća boja preseka, postojanje suvog ruba ispod omotača, nedovoljna povezanost nadeva, ukus koji gorči ili kiselkasta ukus. Većina ispitivanih uzoraka domaćeg kulena imala je pH vrednost od 5,22 do 5,51, što pokazuje da proces zrenja još nije dovršen, ali i da je fermentacija stimulisana na neki način, što nije karakteristika domaćeg kulena. Promena mikroflore domaćeg kulena je spora i tipična je za prirodno zrenje koje se odvija za vreme proizvodnje kulena u zimskom periodu. U mikroflori kulena dominiraju bakterije koje fermentišu šećere do mlečne kiseline, Pseudomonadaceae i Enterobacteriaceae postepeno odumiru, broj Micrococacea se smanjuje, a enterokoke preživljavaju zrenje. Rezultati hemijskog ispitivanja pokazuju da kulen sadrži nešto više od 35% vlage, da je sadržaj proteina mesa veći od 25%, da je odnos između sadržaja masti i proteina približno jednak i da je udeo kolagena u proteinima mesa manji od 10%. Količina natrijum hlorida u kulenu (3,4-3,8%) odgovara dodatoj količini kuhinjske soli. U kulenu su utvrđeni ostaci nitrata (10,5 do 12,1 mg/kg) koji su sa začinima (paprika, beli luk) dodati u proizvod. Kiselinski broj kulena (7,5 - 16,6 mg KOH/g) ima vrednost uobičajenu za fermentisane suve kobasice. TBARS-vrednost je u oblasti (0,19-0,29 mg MDA/kg) pri kojoj oksidacija masti ne može da se percipira senzornim ispitivanjem.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Contribution to knowledge of major quality parameters of traditional (domestic) kulen
T1  - Prilog poznavanju važnijih parametara kvaliteta tradicionalnog (domaćeg) kulena
VL  - 52
IS  - 1
SP  - 134
EP  - 140
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_796
ER  - 

@article{
author = "Vuković, Ilija and Saičić, Snežana and Vasilev, Dragan",
year = "2011",
abstract = "In this paper, results of the study of sensory properties, pH value and chemical composition of traditional or domestic kulen are presented. Results show certain disharmony between sensory and chemical and nutritional quality parameters, i.e. sensory quality of kulen is poorer than the chemical composition of the product. The most common quality shortages/deficits of domestic kulen is different smoking level, inadequate colour of the section/slice, presence of dry edge under casing, insufficient connection of the filling, bitter or sour taste. Most of studied samples of domestic kulen had pH value of 5.22 to 5.51, which shows that the ripening process was not finished, but also that the fermentation had been stimulated in certain way, not characteristic of domestic kulen. Change of the micro flora of domestic kulen is slow and typical for natural ripening which occurs during production of kulen in winter period. In the micro flora of kulen, bacteria which ferment sugars to lactic acid are dominant, Pseudomonadaceae and Enterobacteriaceae dye gradually, number of Micrococacea decreases, and enterococci survive ripening. Results of the chemical analysis show that kulen contains slightly over 35% of moisture, that the protein content of meat is above 25%, that the ratio between fat and protein contents was approximately equal and that the share of collagen in meat proteins is below 10%. The amount of sodium chloride in kulen (3.4-3.8%) is adequate to the amount of added table salt. Nitrate residues were detected in kulen (10.5 to 12.1 mg/kg) which originated from spices added to product (pepper, garlic). Acid number of kulen (7.5-16.6 mg KOH/g) showed value common for fermented dry sausages. TBARS-value was in the range 0.19-0.29 mg MDA/kg, in which the oxidation of fats cannot be perceived by sensory analysis., U radu su prikazani rezultati ispitivanja senzornih osobina, pH-vrednosti i hemijskog sastava tradicionalnog ili domaćeg kulena. Iz rezultata proizilazi da između senzornih i hemijskih i nutritivnih parametara kvaliteta postoji izvestan nesklad, odnosno da je senzorni kvalitet kulena slabiji od sastava proizvoda. Najčešći nedostaci kvaliteta domaćeg kulena jesu različit stepen dimljenja, neodgovarajuća boja preseka, postojanje suvog ruba ispod omotača, nedovoljna povezanost nadeva, ukus koji gorči ili kiselkasta ukus. Većina ispitivanih uzoraka domaćeg kulena imala je pH vrednost od 5,22 do 5,51, što pokazuje da proces zrenja još nije dovršen, ali i da je fermentacija stimulisana na neki način, što nije karakteristika domaćeg kulena. Promena mikroflore domaćeg kulena je spora i tipična je za prirodno zrenje koje se odvija za vreme proizvodnje kulena u zimskom periodu. U mikroflori kulena dominiraju bakterije koje fermentišu šećere do mlečne kiseline, Pseudomonadaceae i Enterobacteriaceae postepeno odumiru, broj Micrococacea se smanjuje, a enterokoke preživljavaju zrenje. Rezultati hemijskog ispitivanja pokazuju da kulen sadrži nešto više od 35% vlage, da je sadržaj proteina mesa veći od 25%, da je odnos između sadržaja masti i proteina približno jednak i da je udeo kolagena u proteinima mesa manji od 10%. Količina natrijum hlorida u kulenu (3,4-3,8%) odgovara dodatoj količini kuhinjske soli. U kulenu su utvrđeni ostaci nitrata (10,5 do 12,1 mg/kg) koji su sa začinima (paprika, beli luk) dodati u proizvod. Kiselinski broj kulena (7,5 - 16,6 mg KOH/g) ima vrednost uobičajenu za fermentisane suve kobasice. TBARS-vrednost je u oblasti (0,19-0,29 mg MDA/kg) pri kojoj oksidacija masti ne može da se percipira senzornim ispitivanjem.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Contribution to knowledge of major quality parameters of traditional (domestic) kulen, Prilog poznavanju važnijih parametara kvaliteta tradicionalnog (domaćeg) kulena",
volume = "52",
number = "1",
pages = "134-140",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_796"
}

Vuković, I., Saičić, S.,& Vasilev, D.. (2011). Contribution to knowledge of major quality parameters of traditional (domestic) kulen. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 52(1), 134-140.
https://hdl.handle.net/21.15107/rcub_veterinar_796

Vuković I, Saičić S, Vasilev D. Contribution to knowledge of major quality parameters of traditional (domestic) kulen. in Tehnologija mesa. 2011;52(1):134-140.
https://hdl.handle.net/21.15107/rcub_veterinar_796 .

Vuković, Ilija, Saičić, Snežana, Vasilev, Dragan, "Contribution to knowledge of major quality parameters of traditional (domestic) kulen" in Tehnologija mesa, 52, no. 1 (2011):134-140,
https://hdl.handle.net/21.15107/rcub_veterinar_796 .