TY  - CONF
AU  - Pavlićević, Nataša
AU  - Glišić, Milica
AU  - Starčević, Marija
AU  - Đorđević, Jasna
AU  - Bošković, Marija
AU  - Baltić, Branislav
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2983
AB  - Smoked fish, especially cold-smoked fish, is one of the most respected fish products. Since this is a "ready to eat" product, a particular attention is given to the packaging and changing during storage (bacteriological status, physical and chemical characteristics, sensory properties). The cold-smoked fish most commonly is packaged in the vacuum and modified atmosphere (MAP). The aim of this study was to evaluate the changes in the content of total volatile nitrogen (TVN) in the cold smoked fish packaged in a vacuum and MAP. For the experiment slices of cold smoked trout were packaged in a vacuum (O-I group) and three different modified atmospheres (O-II: 50% CO2+50% N2; O-III: 60% CO2+40% N2 and O-IV: 90% Co2+10% N2). The fish is stored after packaging at a temperature of 3 ℃, and the content of TVN was examined on days 0,7, 14,21,28,35 and 42. The content of TVN was determined by reaction of titration with hydrochloric acid in the presence of 3% of boric acid and methyl red and methyl blue as indicators. The content of TVN in samples of O-I group was from 3.52±0.24 ppm (on day 0) to 28.38±3.22 ppm (day 42), in O-II group from 3.02±0.06 ppm to 23.72±7.45 ppm, in O-III group from 3.07±0.09 ppm to 39.26±10.78 ppm and in samples of O-IV group TVN content was from 3.12±0.07 ppm to 36.15±4.47 ppm (respectively). During the 6 weeks of storage, the TVN in the samples of all four groups of cold smoked fish grew throughout the whole storage period, as can be seen from the regression equation for O-I, O-II, O-il and IV-O group: y=3.3019x+3.1481, y=2.6366x+4.6628, y=4.9603x-0.7559 and y=4.9762x-0.0561 (respectively). From the shown data it can be concluded that, based on the content of TVN as an indicator of spoilage, the least changes were detected in samples of O-II group, then O-I group, while the most pronounced changes were in the samples O-III and O-IV group of cold-smoked trout.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017
T1  - Ispitivanje promena ukupnog isparljivog azota u toku skladištenja hladno dimljene ribe
T1  - Examination of changes in total volatile nitrogen during the storage of cold smoked fish
SP  - 113
EP  - 114
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2983
ER  - 

@conference{
author = "Pavlićević, Nataša and Glišić, Milica and Starčević, Marija and Đorđević, Jasna and Bošković, Marija and Baltić, Branislav and Baltić, Milan Ž.",
year = "2017",
abstract = "Smoked fish, especially cold-smoked fish, is one of the most respected fish products. Since this is a "ready to eat" product, a particular attention is given to the packaging and changing during storage (bacteriological status, physical and chemical characteristics, sensory properties). The cold-smoked fish most commonly is packaged in the vacuum and modified atmosphere (MAP). The aim of this study was to evaluate the changes in the content of total volatile nitrogen (TVN) in the cold smoked fish packaged in a vacuum and MAP. For the experiment slices of cold smoked trout were packaged in a vacuum (O-I group) and three different modified atmospheres (O-II: 50% CO2+50% N2; O-III: 60% CO2+40% N2 and O-IV: 90% Co2+10% N2). The fish is stored after packaging at a temperature of 3 ℃, and the content of TVN was examined on days 0,7, 14,21,28,35 and 42. The content of TVN was determined by reaction of titration with hydrochloric acid in the presence of 3% of boric acid and methyl red and methyl blue as indicators. The content of TVN in samples of O-I group was from 3.52±0.24 ppm (on day 0) to 28.38±3.22 ppm (day 42), in O-II group from 3.02±0.06 ppm to 23.72±7.45 ppm, in O-III group from 3.07±0.09 ppm to 39.26±10.78 ppm and in samples of O-IV group TVN content was from 3.12±0.07 ppm to 36.15±4.47 ppm (respectively). During the 6 weeks of storage, the TVN in the samples of all four groups of cold smoked fish grew throughout the whole storage period, as can be seen from the regression equation for O-I, O-II, O-il and IV-O group: y=3.3019x+3.1481, y=2.6366x+4.6628, y=4.9603x-0.7559 and y=4.9762x-0.0561 (respectively). From the shown data it can be concluded that, based on the content of TVN as an indicator of spoilage, the least changes were detected in samples of O-II group, then O-I group, while the most pronounced changes were in the samples O-III and O-IV group of cold-smoked trout.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017",
title = "Ispitivanje promena ukupnog isparljivog azota u toku skladištenja hladno dimljene ribe, Examination of changes in total volatile nitrogen during the storage of cold smoked fish",
pages = "113-114",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2983"
}

Pavlićević, N., Glišić, M., Starčević, M., Đorđević, J., Bošković, M., Baltić, B.,& Baltić, M. Ž.. (2017). Ispitivanje promena ukupnog isparljivog azota u toku skladištenja hladno dimljene ribe. in 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017
Banja Luka : Veterinarska komora Republike Srpske., 113-114.
https://hdl.handle.net/21.15107/rcub_veterinar_2983

Pavlićević N, Glišić M, Starčević M, Đorđević J, Bošković M, Baltić B, Baltić MŽ. Ispitivanje promena ukupnog isparljivog azota u toku skladištenja hladno dimljene ribe. in 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017. 2017;:113-114.
https://hdl.handle.net/21.15107/rcub_veterinar_2983 .

Pavlićević, Nataša, Glišić, Milica, Starčević, Marija, Đorđević, Jasna, Bošković, Marija, Baltić, Branislav, Baltić, Milan Ž., "Ispitivanje promena ukupnog isparljivog azota u toku skladištenja hladno dimljene ribe" in 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017 (2017):113-114,
https://hdl.handle.net/21.15107/rcub_veterinar_2983 .

TY  - JOUR
AU  - Pavlićević, Nataša
AU  - Baltić, Milan Ž.
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
AU  - Đorđević, Vesna
AU  - Marković, Radmila
AU  - Grbić, Slaven
PY  - 2014
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1163
AB  - Proper nutrition is very important for the quality of life. Nutritional and health significance of the use of fish and fish products in the diet is one of the reasons for the continuous increase in demand for such products in the market. What makes fish as a food stuff, particularly attractive for the consumer is, in addition to favourable contents of protein, minerals and vitamins, the fact that it is a very rich source of fatty acids, of which some are considered essential because they can not be synthesized in the body. It has been found that fish fat contains 17-21% of saturated and 79-83% of unsaturated fatty acids. Significant quantities of following unsaturated fatty acids are present in fish meat: linoleic, linolenic, arachidonic acids, EPA (eicosapentaenoic acid; EPA) and DHA (docasahexaenoic acid; DHA), which are considered to be essential, because, as cofactors of metabolism, they have a function in maintaining a favorable health status of the human organism.
AB  - Pravilna ishrana ima veliki značaj u kvalitetu života ljudi. Nutritivni i zdravstveni značaj koji se postiže upotrebom ribe i proizvoda od ribe u ishrani je jedan od razloga za neprestani rast potražnje za tim proizvodima na tržištu. Ono što ribu, kao namirnicu, čini posebno privlačnom za potrošača jeste, pored povoljnog sadržaja proteina, minerala i vitamina i to što je veoma bogat izvor masnih kiselina, od kojih se pojedine smatraju esencijalnim, jer se ne mogu sintetisati u samom organizmu. Utvrđeno je da masti riba sadrže 17-21% zasićenih i 79-83% nezasićenih masnih kiselina. Od nezasićenih masnih kiselina, u mesu ribe, značajne su količine linolne, linoleinske, arahidonske kiseline, EPA (eicosapentaenoic acid; EPK, eikozapentaenska kiselina) i DHA (docasahexaenoic acid; DHK, dokozaheksaenska kiselina), koje se smatraju esencijalnim, jer, kao kofaktori metabolizma, imaju funkciju u održavanju povoljnog zdravstvenog stanja organizma ljudi.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Polyunsaturated fatty acids in the fish meat and their significance for human health
T1  - Polinezasićene masne kiseline u mesu ribe i njihov značaj za zdravlje ljudi
VL  - 55
IS  - 1
SP  - 1
EP  - 7
DO  - 10.5937/tehmesa1401001P
ER  - 

@article{
author = "Pavlićević, Nataša and Baltić, Milan Ž. and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Đorđević, Vesna and Marković, Radmila and Grbić, Slaven",
year = "2014",
abstract = "Proper nutrition is very important for the quality of life. Nutritional and health significance of the use of fish and fish products in the diet is one of the reasons for the continuous increase in demand for such products in the market. What makes fish as a food stuff, particularly attractive for the consumer is, in addition to favourable contents of protein, minerals and vitamins, the fact that it is a very rich source of fatty acids, of which some are considered essential because they can not be synthesized in the body. It has been found that fish fat contains 17-21% of saturated and 79-83% of unsaturated fatty acids. Significant quantities of following unsaturated fatty acids are present in fish meat: linoleic, linolenic, arachidonic acids, EPA (eicosapentaenoic acid; EPA) and DHA (docasahexaenoic acid; DHA), which are considered to be essential, because, as cofactors of metabolism, they have a function in maintaining a favorable health status of the human organism., Pravilna ishrana ima veliki značaj u kvalitetu života ljudi. Nutritivni i zdravstveni značaj koji se postiže upotrebom ribe i proizvoda od ribe u ishrani je jedan od razloga za neprestani rast potražnje za tim proizvodima na tržištu. Ono što ribu, kao namirnicu, čini posebno privlačnom za potrošača jeste, pored povoljnog sadržaja proteina, minerala i vitamina i to što je veoma bogat izvor masnih kiselina, od kojih se pojedine smatraju esencijalnim, jer se ne mogu sintetisati u samom organizmu. Utvrđeno je da masti riba sadrže 17-21% zasićenih i 79-83% nezasićenih masnih kiselina. Od nezasićenih masnih kiselina, u mesu ribe, značajne su količine linolne, linoleinske, arahidonske kiseline, EPA (eicosapentaenoic acid; EPK, eikozapentaenska kiselina) i DHA (docasahexaenoic acid; DHK, dokozaheksaenska kiselina), koje se smatraju esencijalnim, jer, kao kofaktori metabolizma, imaju funkciju u održavanju povoljnog zdravstvenog stanja organizma ljudi.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Polyunsaturated fatty acids in the fish meat and their significance for human health, Polinezasićene masne kiseline u mesu ribe i njihov značaj za zdravlje ljudi",
volume = "55",
number = "1",
pages = "1-7",
doi = "10.5937/tehmesa1401001P"
}

Pavlićević, N., Baltić, M. Ž., Dimitrijević, M., Karabasil, N., Đorđević, V., Marković, R.,& Grbić, S.. (2014). Polyunsaturated fatty acids in the fish meat and their significance for human health. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 55(1), 1-7.
https://doi.org/10.5937/tehmesa1401001P

Pavlićević N, Baltić MŽ, Dimitrijević M, Karabasil N, Đorđević V, Marković R, Grbić S. Polyunsaturated fatty acids in the fish meat and their significance for human health. in Tehnologija mesa. 2014;55(1):1-7.
doi:10.5937/tehmesa1401001P .

Pavlićević, Nataša, Baltić, Milan Ž., Dimitrijević, Mirjana, Karabasil, Nedjeljko, Đorđević, Vesna, Marković, Radmila, Grbić, Slaven, "Polyunsaturated fatty acids in the fish meat and their significance for human health" in Tehnologija mesa, 55, no. 1 (2014):1-7,
https://doi.org/10.5937/tehmesa1401001P . .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Đorđević, Vesna
AU  - Marković, Radmila
AU  - Dimitrijević, Mirjana
AU  - Pavlićević, Nataša
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3829
AB  - Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses
have been public health orphans in the world of research funding, especially because
these zoonoses have been limited for the most part to populations living in low- and
middle-income countries (Chai et al., 2005). Zoonotic parasites are a significant food
safety problem, particularly in Asia, because fish are a very important source of protein for people living in rural areas (Thien et al., 2009). In an attempt to change the nature, so they can adjust it for their needs, humans, directly or indirectly, affect parasites
occurrence. As a result of global warming it is expected for some species to become
locally extirpated and experience range contractions, while introductions of others,
including potentially harmful pathogens, will occur in both freshwater and marine
systems (Marcogliese, 2001.). Geographical barriers are slowly being breached by
international travel developing into a major industry, by improved refrigerated food
transport, by growing international markets, by increased tourism and by demographic
changes such as migration (Chai et al., 2005; Dorny et al., 2009). Populations at risk
are expanding also as a result of changes in cultural habits and culinary practices, such as the increase of eating raw, marinated, smoked, salted, pickled, airdried or undercooked fish meat and fish products. Eating sushi, sashimi, koi-pla, kinilaw and cevishe is
becoming inceasingly fashionable in many countries (Macpherson, 2005). In the last
decade it has been noted increasing in the number of people eating meals prepared in
restaurants, canteens and fast food outlets as well as from street food vendors who do
not always respect food safety (Dorny et al., 2009). All of these has led to a dramatic
rise in the incidence of a large number of fish-borne zoonotic parasitic infections in
previously uninfected ethnic groups (Macpherson, 2005). The role of some factors
like ages, malnutrition, HIV infection and other underlying medical conditions should
not be neglected in etiopathogenesis of fish-borne parasitic zoonoses (Dorny et al.,
2009).
PB  - Belgrade : Faculty of Agriculture
C3  - VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013
T1  - Fish-born parasitic zoonoses with special reference to anthropogenic impact
T1  - Zoonotske parazitoze riba sa posebnim osvrtom na antropogeni uticaj
SP  - 129
EP  - 135
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3829
ER  - 

@conference{
author = "Baltić, Milan Ž. and Bošković, Marija and Đorđević, Vesna and Marković, Radmila and Dimitrijević, Mirjana and Pavlićević, Nataša",
year = "2013",
abstract = "Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses
have been public health orphans in the world of research funding, especially because
these zoonoses have been limited for the most part to populations living in low- and
middle-income countries (Chai et al., 2005). Zoonotic parasites are a significant food
safety problem, particularly in Asia, because fish are a very important source of protein for people living in rural areas (Thien et al., 2009). In an attempt to change the nature, so they can adjust it for their needs, humans, directly or indirectly, affect parasites
occurrence. As a result of global warming it is expected for some species to become
locally extirpated and experience range contractions, while introductions of others,
including potentially harmful pathogens, will occur in both freshwater and marine
systems (Marcogliese, 2001.). Geographical barriers are slowly being breached by
international travel developing into a major industry, by improved refrigerated food
transport, by growing international markets, by increased tourism and by demographic
changes such as migration (Chai et al., 2005; Dorny et al., 2009). Populations at risk
are expanding also as a result of changes in cultural habits and culinary practices, such as the increase of eating raw, marinated, smoked, salted, pickled, airdried or undercooked fish meat and fish products. Eating sushi, sashimi, koi-pla, kinilaw and cevishe is
becoming inceasingly fashionable in many countries (Macpherson, 2005). In the last
decade it has been noted increasing in the number of people eating meals prepared in
restaurants, canteens and fast food outlets as well as from street food vendors who do
not always respect food safety (Dorny et al., 2009). All of these has led to a dramatic
rise in the incidence of a large number of fish-borne zoonotic parasitic infections in
previously uninfected ethnic groups (Macpherson, 2005). The role of some factors
like ages, malnutrition, HIV infection and other underlying medical conditions should
not be neglected in etiopathogenesis of fish-borne parasitic zoonoses (Dorny et al.,
2009).",
publisher = "Belgrade : Faculty of Agriculture",
journal = "VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013",
title = "Fish-born parasitic zoonoses with special reference to anthropogenic impact, Zoonotske parazitoze riba sa posebnim osvrtom na antropogeni uticaj",
pages = "129-135",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3829"
}

Baltić, M. Ž., Bošković, M., Đorđević, V., Marković, R., Dimitrijević, M.,& Pavlićević, N.. (2013). Fish-born parasitic zoonoses with special reference to anthropogenic impact. in VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013
Belgrade : Faculty of Agriculture., 129-135.
https://hdl.handle.net/21.15107/rcub_veterinar_3829

Baltić MŽ, Bošković M, Đorđević V, Marković R, Dimitrijević M, Pavlićević N. Fish-born parasitic zoonoses with special reference to anthropogenic impact. in VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013. 2013;:129-135.
https://hdl.handle.net/21.15107/rcub_veterinar_3829 .

Baltić, Milan Ž., Bošković, Marija, Đorđević, Vesna, Marković, Radmila, Dimitrijević, Mirjana, Pavlićević, Nataša, "Fish-born parasitic zoonoses with special reference to anthropogenic impact" in VI International Conference Water & Fish, Belgrade, June, 12 - 14. 2013 (2013):129-135,
https://hdl.handle.net/21.15107/rcub_veterinar_3829 .

TY  - CONF
AU  - Pavlićević, Nataša
AU  - Baltić, Milan Ž.
AU  - Dimitrijević, Mirjana
AU  - Đorđević, Vesna
AU  - Marković, Radmila
AU  - Mirilović, Milorad
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3850
AB  - Sustainability of cold smoked fish
products, can be defined as the period of time
between the packing of food and which the
product is safe for the consumers' health and, its
organoleptic characteristics nutritional value are
invariable and acceptable for consumers. This
demand is largely achieved by packing fish
product in vacuum or in modified
atmosphere. The aim of our study was to show the
changes of selected sensory characteristics of cold
smoked trout packed in a vacuum and modified
atmosphere. In experiment, two groups of trout
are formed. The first group was vacuumed (group
I) and the second one is packaged in a gas mixture
with 90% CO2 and 10% N2 (group II). Average
scores of color intensity of group I was identified
with statistically significant higher scores.
Average scores of odor and taste of the smoke and
overall acceptability of group II were significantly
higher. Results of experiment show advantages
and some potential disadvantages of packing cold
smoked trout in modified atmosphere.
PB  - Belgrade : Institute of Meat Hygiene and Technology
C3  - International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013
T1  - Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere
SP  - 309
EP  - 315
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3850
ER  - 

@conference{
author = "Pavlićević, Nataša and Baltić, Milan Ž. and Dimitrijević, Mirjana and Đorđević, Vesna and Marković, Radmila and Mirilović, Milorad",
year = "2013",
abstract = "Sustainability of cold smoked fish
products, can be defined as the period of time
between the packing of food and which the
product is safe for the consumers' health and, its
organoleptic characteristics nutritional value are
invariable and acceptable for consumers. This
demand is largely achieved by packing fish
product in vacuum or in modified
atmosphere. The aim of our study was to show the
changes of selected sensory characteristics of cold
smoked trout packed in a vacuum and modified
atmosphere. In experiment, two groups of trout
are formed. The first group was vacuumed (group
I) and the second one is packaged in a gas mixture
with 90% CO2 and 10% N2 (group II). Average
scores of color intensity of group I was identified
with statistically significant higher scores.
Average scores of odor and taste of the smoke and
overall acceptability of group II were significantly
higher. Results of experiment show advantages
and some potential disadvantages of packing cold
smoked trout in modified atmosphere.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013",
title = "Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere",
pages = "309-315",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3850"
}

Pavlićević, N., Baltić, M. Ž., Dimitrijević, M., Đorđević, V., Marković, R.,& Mirilović, M.. (2013). Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013
Belgrade : Institute of Meat Hygiene and Technology., 309-315.
https://hdl.handle.net/21.15107/rcub_veterinar_3850

Pavlićević N, Baltić MŽ, Dimitrijević M, Đorđević V, Marković R, Mirilović M. Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013. 2013;:309-315.
https://hdl.handle.net/21.15107/rcub_veterinar_3850 .

Pavlićević, Nataša, Baltić, Milan Ž., Dimitrijević, Mirjana, Đorđević, Vesna, Marković, Radmila, Mirilović, Milorad, "Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 (2013):309-315,
https://hdl.handle.net/21.15107/rcub_veterinar_3850 .

TY  - JOUR
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Pavlićević, Nataša
AU  - Đorđević, Vesna
AU  - Grbić, Slaven
AU  - Marković, Radmila
AU  - Todorović, Milica
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2106
AB  - Последњих година, као последица глобализације и промена културолошких
и кулинарских навика становништва, забележен је пораст броја људи инфи-
цираних паразитима услед конзумације сировог или недовољно температурно
обрађеног рибљег меса. Евисцерација рибе брзо након улова, као и адспекција и
преглед меса пре пуштања у промет или пре конзумације представљају
превентивне мере. Међутим, уколико се паразити ипак појаве у месу, постоје
бројни хемијски и физички третмани које убијају паразите и након којих месо
постаје безбедно за употребу. Поред стандардних, постоје и експерименталне
методе за инактивацију паразита, као што је употреба електричне струје ниског
напона или неконвенционални, традиционални начини, као што је употреба
зачина.
AB  - In the last few years, as a result of globalisation and changes in cultural habits
and culinary practices there has been noted increasing in the number of parasitic
infection in people caused by consumption of raw or undercooked fish meat and
fishery products. Evisceration of fish soon after catching, adspection and control of
fish meat before the consumption are preventing measures. If there are parasites
in fish tissue they can be killed by using physical or chemical treatments.
Moreover, there are some experimental methods such as low voltage current or
non conventional, traditional method like using some vegetable products.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Kontrolne mere tokom manipulacije i procesa obrade mesa ribe u cilju prevencije zoonotskih parazitoza
T1  - Control measures of handling and processing raw fish meat in order to prevent fish borne parasitic zoonoses
VL  - 13
IS  - 2
SP  - 167
EP  - 175
DO  - 10.7251/VJRS1302167B
ER  - 

@article{
author = "Baltić, Milan Ž. and Bošković, Marija and Pavlićević, Nataša and Đorđević, Vesna and Grbić, Slaven and Marković, Radmila and Todorović, Milica",
year = "2013",
abstract = "Последњих година, као последица глобализације и промена културолошких
и кулинарских навика становништва, забележен је пораст броја људи инфи-
цираних паразитима услед конзумације сировог или недовољно температурно
обрађеног рибљег меса. Евисцерација рибе брзо након улова, као и адспекција и
преглед меса пре пуштања у промет или пре конзумације представљају
превентивне мере. Међутим, уколико се паразити ипак појаве у месу, постоје
бројни хемијски и физички третмани које убијају паразите и након којих месо
постаје безбедно за употребу. Поред стандардних, постоје и експерименталне
методе за инактивацију паразита, као што је употреба електричне струје ниског
напона или неконвенционални, традиционални начини, као што је употреба
зачина., In the last few years, as a result of globalisation and changes in cultural habits
and culinary practices there has been noted increasing in the number of parasitic
infection in people caused by consumption of raw or undercooked fish meat and
fishery products. Evisceration of fish soon after catching, adspection and control of
fish meat before the consumption are preventing measures. If there are parasites
in fish tissue they can be killed by using physical or chemical treatments.
Moreover, there are some experimental methods such as low voltage current or
non conventional, traditional method like using some vegetable products.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Kontrolne mere tokom manipulacije i procesa obrade mesa ribe u cilju prevencije zoonotskih parazitoza, Control measures of handling and processing raw fish meat in order to prevent fish borne parasitic zoonoses",
volume = "13",
number = "2",
pages = "167-175",
doi = "10.7251/VJRS1302167B"
}

Baltić, M. Ž., Bošković, M., Pavlićević, N., Đorđević, V., Grbić, S., Marković, R.,& Todorović, M.. (2013). Kontrolne mere tokom manipulacije i procesa obrade mesa ribe u cilju prevencije zoonotskih parazitoza. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 13(2), 167-175.
https://doi.org/10.7251/VJRS1302167B

Baltić MŽ, Bošković M, Pavlićević N, Đorđević V, Grbić S, Marković R, Todorović M. Kontrolne mere tokom manipulacije i procesa obrade mesa ribe u cilju prevencije zoonotskih parazitoza. in Veterinarski žurnal Republike Srpske. 2013;13(2):167-175.
doi:10.7251/VJRS1302167B .

Baltić, Milan Ž., Bošković, Marija, Pavlićević, Nataša, Đorđević, Vesna, Grbić, Slaven, Marković, Radmila, Todorović, Milica, "Kontrolne mere tokom manipulacije i procesa obrade mesa ribe u cilju prevencije zoonotskih parazitoza" in Veterinarski žurnal Republike Srpske, 13, no. 2 (2013):167-175,
https://doi.org/10.7251/VJRS1302167B . .

TY  - JOUR
AU  - Pavlićević, Nataša
AU  - Đorđević, Vesna
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Petrović, Jelena
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1031
AB  - In the situation when the capacities of production and further treatment of smoked fish are insufficient, it is necessary to freeze fresh fish during the fishing season and treat it later, when the season is over. That was the reason why the aim of our study was to explore effects of freezing on certain quality parameters of smoked fish. Experimental design included trout separated into two groups: the control group of fresh fish and the experimental group of frozen fish. During production process, total bacterial count was examined, and at the end of the process, chemical composition of the final product (vacuum-packed cold smoked trout) was determined. During the storage of the product at 4°C up to 21 days, microbiological, physicochemical and sensory analyses were performed at regular intervals. Overall, the results of the present study demonstrated that pre-processing freezing of trout is suitable and, in periods of large catches, even recommendable step in smoked trout production, at least for smaller processors.
AB  - U situaciji kada su kapaciteti za proizvodnju i dalji tretman dimljene ribe nedovoljni potrebno je da se sveža riba tokom sezone izlova zamrzne i da se preradi kasnije, kada se sezona završi. To je bio razlog zašto je za cilj naših istraživanja postavljeno da se ispitaju efekti zamrzavanja na određene parametre kvaliteta dimljene ribe. Za eksperiment, pastrmke su bile podeljene u dve grupe: kontrolna grupa, koju je sačinjavala sveža riba i eksperimentalna grupa, koju je sačinjavala smrznuta riba. Tokom procesa proizvodnje ispitan je ukupan broj bakterija, a na kraju procesa, u konačnom proizvodu (vakuum-pakovana hladno dimljena pastrmka), određeni su hemijski parametri. U toku skladištenja proizvoda na +4°C tokom 21 dan, u redovnim intervalima su izvršena mikrobiološka, fizičko-hemijska i senzorna ispitivanja. Generalno, rezultati ovih istraživanja su pokazali da je prethodna obrada pastrmke zamrzavanjem pogodna i, u vreme velikih izlova, čak i preporučljiv korak u proizvodnji dimljene pastrmke, bar što se tiče manjih proizvođača.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Effect of pre-processing of trout by freezing on the characteristics of smoked trout fillets
T1  - Uticaj prethodne obrade pastrmke zamrzavanjem na karakteristike fileta dimljene pastrmke
VL  - 54
IS  - 1
SP  - 57
EP  - 68
DO  - 10.5937/tehmesa1301057P
ER  - 

@article{
author = "Pavlićević, Nataša and Đorđević, Vesna and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Baltić, Milan Ž. and Bošković, Marija and Petrović, Jelena",
year = "2013",
abstract = "In the situation when the capacities of production and further treatment of smoked fish are insufficient, it is necessary to freeze fresh fish during the fishing season and treat it later, when the season is over. That was the reason why the aim of our study was to explore effects of freezing on certain quality parameters of smoked fish. Experimental design included trout separated into two groups: the control group of fresh fish and the experimental group of frozen fish. During production process, total bacterial count was examined, and at the end of the process, chemical composition of the final product (vacuum-packed cold smoked trout) was determined. During the storage of the product at 4°C up to 21 days, microbiological, physicochemical and sensory analyses were performed at regular intervals. Overall, the results of the present study demonstrated that pre-processing freezing of trout is suitable and, in periods of large catches, even recommendable step in smoked trout production, at least for smaller processors., U situaciji kada su kapaciteti za proizvodnju i dalji tretman dimljene ribe nedovoljni potrebno je da se sveža riba tokom sezone izlova zamrzne i da se preradi kasnije, kada se sezona završi. To je bio razlog zašto je za cilj naših istraživanja postavljeno da se ispitaju efekti zamrzavanja na određene parametre kvaliteta dimljene ribe. Za eksperiment, pastrmke su bile podeljene u dve grupe: kontrolna grupa, koju je sačinjavala sveža riba i eksperimentalna grupa, koju je sačinjavala smrznuta riba. Tokom procesa proizvodnje ispitan je ukupan broj bakterija, a na kraju procesa, u konačnom proizvodu (vakuum-pakovana hladno dimljena pastrmka), određeni su hemijski parametri. U toku skladištenja proizvoda na +4°C tokom 21 dan, u redovnim intervalima su izvršena mikrobiološka, fizičko-hemijska i senzorna ispitivanja. Generalno, rezultati ovih istraživanja su pokazali da je prethodna obrada pastrmke zamrzavanjem pogodna i, u vreme velikih izlova, čak i preporučljiv korak u proizvodnji dimljene pastrmke, bar što se tiče manjih proizvođača.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Effect of pre-processing of trout by freezing on the characteristics of smoked trout fillets, Uticaj prethodne obrade pastrmke zamrzavanjem na karakteristike fileta dimljene pastrmke",
volume = "54",
number = "1",
pages = "57-68",
doi = "10.5937/tehmesa1301057P"
}

Pavlićević, N., Đorđević, V., Dimitrijević, M., Karabasil, N., Baltić, M. Ž., Bošković, M.,& Petrović, J.. (2013). Effect of pre-processing of trout by freezing on the characteristics of smoked trout fillets. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 54(1), 57-68.
https://doi.org/10.5937/tehmesa1301057P

Pavlićević N, Đorđević V, Dimitrijević M, Karabasil N, Baltić MŽ, Bošković M, Petrović J. Effect of pre-processing of trout by freezing on the characteristics of smoked trout fillets. in Tehnologija mesa. 2013;54(1):57-68.
doi:10.5937/tehmesa1301057P .

Pavlićević, Nataša, Đorđević, Vesna, Dimitrijević, Mirjana, Karabasil, Nedjeljko, Baltić, Milan Ž., Bošković, Marija, Petrović, Jelena, "Effect of pre-processing of trout by freezing on the characteristics of smoked trout fillets" in Tehnologija mesa, 54, no. 1 (2013):57-68,
https://doi.org/10.5937/tehmesa1301057P . .

TY  - JOUR
AU  - Karabasil, Nedjeljko
AU  - Teodorović, Vlado
AU  - Dimitrijević, Mirjana
AU  - Pavlićević, Nataša
AU  - Kureljušić, Jasna
AU  - Đurić, Spomenka
AU  - Sočo, Ivan
AU  - Savić Radovanović, Radoslava
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/984
AB  - Salmonella is a common contaminant of pork and can present a health hazard to consumers. Therefore, for an effective control, the entire supply chain must be involved. The aim of this paper is to examine the survival of Salmonella Typhimurium in pork minced meat and skin at different temperatures and time. In minced meat, stored at +4 ± 0.5°C during 72 h, the number of Salmonella Typhimurium of all three examined strains A, B, and C decreased (p lt 0.01). In minced meat, stored at +10 ± 1°C after 72 h, the number of Salmonella strain A was significantly higher (p lt 0.01), while for strains B and C, no statistically significant difference was determined (p>0.05). On the skin, stored at +4 ± 0.5°C during 72 h, the number of Salmonella of strains A and B decreased (p lt 0.01), while for strain C, no statistically significant difference was determined (p>0.05). On the skin, stored at +10 ± 1°C during 72 h, the number of Salmonella of strains A and C decreased (p lt 0.01), while for strain B, no statistically significant difference was determined (p>0.05).
AB  - Salmonele predstavljaju važnije patogene, a meso svinja jedan je od glavnih izvora infekcije potrošača. Samim tim, za efektivnu kontrolu ovog patogena svaka karika u lancu hrane ima svoj značaj. Cilj ovog rada je bio da se ispita promena broja Salmonella Typhimurium, sojeva poreklom iz klanice i kliničkog/ humanog materijala, u mlevenom mesu i koži svinja pri različitim temperaturama hlađenja i vremenu skladištenja, radi boljeg poznavanja pojedinih kritičnih mesta u lancu hrane. U mlevenom mesu, skladištenom pri +4 ± 0.5°C u toku 72 h, broj salmonela sva tri ispitivana soja (Salmonella Typhimurium soj A, B, C) je opadao (p lt 0.01). U mlevenom mesu skladištenom pri +10 ± 1°C posle 72h broj salmonela soja A je značajno veći u odnosu na inicijalni broj (p lt 0.01), dok kod sojeva B i C nije utvrđena statistički značajna razlika (p>0.05). Na koži svinja, skladištenoj pri +4 ± 0.5°C u toku 72 h, broj salmonela soja A odnosno B je opadao (p lt 0.01), dok kod soja C nije utvrđena statistički značajna razlika (p>0.05). Na koži svinja, skladištenoj pri +10 ± 1°C u toku 72 h, broj salmonela soja A odnosno C je opadao (p lt 0.01), dok kod soja B, nije utvrđena statistički značajna razlika (p>0.05).
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures
T1  - Preživljavanje Salmonella Typhimurium u usitnjenom mesu i koži svinja pri različitim temperaturama
VL  - 63
IS  - 5-6
SP  - 655
EP  - 663
DO  - 10.2298/AVB1306655K
ER  - 

@article{
author = "Karabasil, Nedjeljko and Teodorović, Vlado and Dimitrijević, Mirjana and Pavlićević, Nataša and Kureljušić, Jasna and Đurić, Spomenka and Sočo, Ivan and Savić Radovanović, Radoslava",
year = "2013",
abstract = "Salmonella is a common contaminant of pork and can present a health hazard to consumers. Therefore, for an effective control, the entire supply chain must be involved. The aim of this paper is to examine the survival of Salmonella Typhimurium in pork minced meat and skin at different temperatures and time. In minced meat, stored at +4 ± 0.5°C during 72 h, the number of Salmonella Typhimurium of all three examined strains A, B, and C decreased (p lt 0.01). In minced meat, stored at +10 ± 1°C after 72 h, the number of Salmonella strain A was significantly higher (p lt 0.01), while for strains B and C, no statistically significant difference was determined (p>0.05). On the skin, stored at +4 ± 0.5°C during 72 h, the number of Salmonella of strains A and B decreased (p lt 0.01), while for strain C, no statistically significant difference was determined (p>0.05). On the skin, stored at +10 ± 1°C during 72 h, the number of Salmonella of strains A and C decreased (p lt 0.01), while for strain B, no statistically significant difference was determined (p>0.05)., Salmonele predstavljaju važnije patogene, a meso svinja jedan je od glavnih izvora infekcije potrošača. Samim tim, za efektivnu kontrolu ovog patogena svaka karika u lancu hrane ima svoj značaj. Cilj ovog rada je bio da se ispita promena broja Salmonella Typhimurium, sojeva poreklom iz klanice i kliničkog/ humanog materijala, u mlevenom mesu i koži svinja pri različitim temperaturama hlađenja i vremenu skladištenja, radi boljeg poznavanja pojedinih kritičnih mesta u lancu hrane. U mlevenom mesu, skladištenom pri +4 ± 0.5°C u toku 72 h, broj salmonela sva tri ispitivana soja (Salmonella Typhimurium soj A, B, C) je opadao (p lt 0.01). U mlevenom mesu skladištenom pri +10 ± 1°C posle 72h broj salmonela soja A je značajno veći u odnosu na inicijalni broj (p lt 0.01), dok kod sojeva B i C nije utvrđena statistički značajna razlika (p>0.05). Na koži svinja, skladištenoj pri +4 ± 0.5°C u toku 72 h, broj salmonela soja A odnosno B je opadao (p lt 0.01), dok kod soja C nije utvrđena statistički značajna razlika (p>0.05). Na koži svinja, skladištenoj pri +10 ± 1°C u toku 72 h, broj salmonela soja A odnosno C je opadao (p lt 0.01), dok kod soja B, nije utvrđena statistički značajna razlika (p>0.05).",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures, Preživljavanje Salmonella Typhimurium u usitnjenom mesu i koži svinja pri različitim temperaturama",
volume = "63",
number = "5-6",
pages = "655-663",
doi = "10.2298/AVB1306655K"
}

Karabasil, N., Teodorović, V., Dimitrijević, M., Pavlićević, N., Kureljušić, J., Đurić, S., Sočo, I.,& Savić Radovanović, R.. (2013). Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 63(5-6), 655-663.
https://doi.org/10.2298/AVB1306655K

Karabasil N, Teodorović V, Dimitrijević M, Pavlićević N, Kureljušić J, Đurić S, Sočo I, Savić Radovanović R. Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures. in Acta Veterinaria-Beograd. 2013;63(5-6):655-663.
doi:10.2298/AVB1306655K .

Karabasil, Nedjeljko, Teodorović, Vlado, Dimitrijević, Mirjana, Pavlićević, Nataša, Kureljušić, Jasna, Đurić, Spomenka, Sočo, Ivan, Savić Radovanović, Radoslava, "Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures" in Acta Veterinaria-Beograd, 63, no. 5-6 (2013):655-663,
https://doi.org/10.2298/AVB1306655K . .

TY  - JOUR
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
AU  - Radulović, Stamen
AU  - Šefer, Dragan
AU  - Branković-Lazić, Ivana
AU  - Drljačić, Aleksandar
AU  - Pavlićević, Nataša
AU  - Dojčinović, Slobodan
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2098
AB  - Конјуговане линолне киселине (CLA) су позициони и геометријски изомери
есенцијалне линолне масне киселине. У исхрани људи CLA имају антиканцерогено, антиатерогено, имуномодулаторно и деловање против гојазности. Такође повољно утичу на имуни систем, метаболизам костију и односе ткива у
телу. Највеће количине CLА налазе се у месу преживара као последица активности бактерија (Butirovibrio fibrisolvens) које изомеризују линолну киселину.
Садржај CLА не разликује се само између врста меса (говеђе, овчије, свињско,
живинско), већ и између различитих ткива исте животињске врсте. Исхрана
има значајан утицај на садржај CLА у ткивима животиња. Бројне студије су
показале да се садржај CLА може повећати како код преживара, тако и код
моногастричних животиња. Код моногастричних животиња садржај CLА може
да се повећа њеном употребом у исхрани или додавањем у оброк животиња
њених прекурсора (вакценска киселина, омега-7 масна киселина). У исхрани
живине, препарати CLА додају се најчешће у количини до 2%, што повећава
садржај CLА у месу и при том не утиче негативно на производне резултате и
параметре квалитета меса. Запажено је да повећан садржај CLА у месу повoљно
утиче на његову оксидативну стабилност. Основни циљ употребе CLА у исхрани
живине је повећање садржаја CLА у месу, чиме може да се добије производ
посебног квалитета (функционална храна).
AB  - Conjugated linoleic acid (CLA) are positional and geometric isomers of essential
linoleic fatty acid. CLA in the human diet have anti-carcinogenic, anti-atherogenic,
immunomodulatory and anti-obesity functions. Also, they have a beneficial effects
on the immune system, bone metabolism and interrelation of tissues in the body.
The highest amounts of CLA have been found in meat of ruminant as a result of
bacterial activity (Butirovibrio fibrisolvens) which have the capacity to isomerise
linoleic acid. The content of CLA is not different only between various types of
meat (beef, sheep, pork, poultry) but also between different tissues of the same
animal species. Nutrition has a significant impact on the content of CLA in animal
tissue. Numerous studies have shown that content of CLA can be increased in the
ruminants such as in monogastric animals. In monogastric animals the content of
CLA can be increased by their use in food or by adding in animal meal their precursors
(vaccenic acid, an omega-7 fatty acid). In poultry nutrition CLA preparations
are usually added in an amount up to 2%, which increases the CLA content in
meat without any adverse effect on the performance and meat quality parameters.
It was observed that increased content of CLA in meat favorably affect its oxidative
stability. The main objective of the use of CLA in poultry nutrition is to increase
the CLA content in meat in order to obtain a product of a special quality (functional
food).
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Konjugovana linolna kiselina u ishrani živine
T1  - Conjugated linoleic acids in poultry nutrition
VL  - 13
IS  - 1
SP  - 16
EP  - 24
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2098
ER  - 

@article{
author = "Marković, Radmila and Baltić, Milan Ž. and Radulović, Stamen and Šefer, Dragan and Branković-Lazić, Ivana and Drljačić, Aleksandar and Pavlićević, Nataša and Dojčinović, Slobodan",
year = "2013",
abstract = "Конјуговане линолне киселине (CLA) су позициони и геометријски изомери
есенцијалне линолне масне киселине. У исхрани људи CLA имају антиканцерогено, антиатерогено, имуномодулаторно и деловање против гојазности. Такође повољно утичу на имуни систем, метаболизам костију и односе ткива у
телу. Највеће количине CLА налазе се у месу преживара као последица активности бактерија (Butirovibrio fibrisolvens) које изомеризују линолну киселину.
Садржај CLА не разликује се само између врста меса (говеђе, овчије, свињско,
живинско), већ и између различитих ткива исте животињске врсте. Исхрана
има значајан утицај на садржај CLА у ткивима животиња. Бројне студије су
показале да се садржај CLА може повећати како код преживара, тако и код
моногастричних животиња. Код моногастричних животиња садржај CLА може
да се повећа њеном употребом у исхрани или додавањем у оброк животиња
њених прекурсора (вакценска киселина, омега-7 масна киселина). У исхрани
живине, препарати CLА додају се најчешће у количини до 2%, што повећава
садржај CLА у месу и при том не утиче негативно на производне резултате и
параметре квалитета меса. Запажено је да повећан садржај CLА у месу повoљно
утиче на његову оксидативну стабилност. Основни циљ употребе CLА у исхрани
живине је повећање садржаја CLА у месу, чиме може да се добије производ
посебног квалитета (функционална храна)., Conjugated linoleic acid (CLA) are positional and geometric isomers of essential
linoleic fatty acid. CLA in the human diet have anti-carcinogenic, anti-atherogenic,
immunomodulatory and anti-obesity functions. Also, they have a beneficial effects
on the immune system, bone metabolism and interrelation of tissues in the body.
The highest amounts of CLA have been found in meat of ruminant as a result of
bacterial activity (Butirovibrio fibrisolvens) which have the capacity to isomerise
linoleic acid. The content of CLA is not different only between various types of
meat (beef, sheep, pork, poultry) but also between different tissues of the same
animal species. Nutrition has a significant impact on the content of CLA in animal
tissue. Numerous studies have shown that content of CLA can be increased in the
ruminants such as in monogastric animals. In monogastric animals the content of
CLA can be increased by their use in food or by adding in animal meal their precursors
(vaccenic acid, an omega-7 fatty acid). In poultry nutrition CLA preparations
are usually added in an amount up to 2%, which increases the CLA content in
meat without any adverse effect on the performance and meat quality parameters.
It was observed that increased content of CLA in meat favorably affect its oxidative
stability. The main objective of the use of CLA in poultry nutrition is to increase
the CLA content in meat in order to obtain a product of a special quality (functional
food).",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Konjugovana linolna kiselina u ishrani živine, Conjugated linoleic acids in poultry nutrition",
volume = "13",
number = "1",
pages = "16-24",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2098"
}

Marković, R., Baltić, M. Ž., Radulović, S., Šefer, D., Branković-Lazić, I., Drljačić, A., Pavlićević, N.,& Dojčinović, S.. (2013). Konjugovana linolna kiselina u ishrani živine. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 13(1), 16-24.
https://hdl.handle.net/21.15107/rcub_veterinar_2098

Marković R, Baltić MŽ, Radulović S, Šefer D, Branković-Lazić I, Drljačić A, Pavlićević N, Dojčinović S. Konjugovana linolna kiselina u ishrani živine. in Veterinarski žurnal Republike Srpske. 2013;13(1):16-24.
https://hdl.handle.net/21.15107/rcub_veterinar_2098 .

Marković, Radmila, Baltić, Milan Ž., Radulović, Stamen, Šefer, Dragan, Branković-Lazić, Ivana, Drljačić, Aleksandar, Pavlićević, Nataša, Dojčinović, Slobodan, "Konjugovana linolna kiselina u ishrani živine" in Veterinarski žurnal Republike Srpske, 13, no. 1 (2013):16-24,
https://hdl.handle.net/21.15107/rcub_veterinar_2098 .

TY  - JOUR
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
AU  - Pavlićević, Nataša
AU  - Teodorović, Vlado
AU  - Lončina, Jasna
AU  - Nedeljković-Trailović, Jelena
AU  - Baltić, Milan Ž.
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/859
AB  - Salmonella is one of the most important zoonotic pathogens and the consumption of pork meat is a major source of human infection. The aim of this study was to investigate the presence of Salmonella on different surfaces in the pig lairage and stunning box as potential sources of cross contamination of animals and carcasses. Sampling was conducted in two abattoirs (slaughterhouse A and slaughterhouse B). Samples were taken from slaughterhouse A in two instances (sampling I and II, a total of 60 samples) and in slaughterhouse B once (sampling III, a total of 30 samples), from each of the following sites: floor of ramp at unloading area, race between unloading area and holding pens area, walls of holding pens, floor of holding pens, water troughs in pens, drainage for fluids/feces, race between holding pen and main race, race before stunning box, gates between race and stunning box, stunning box floor. Of the total number of examined samples, the percentage of positive samples for Salmonella in the lairage was 12.50% (72 / 9), and samples from the surface of the stunning box was 61.11%. (18 / 11). Surfaces in a lairage and stunning box are regularly contaminated with salmonella, and can pose potential sources of cross contamination of animals and carcasses.
AB  - Salmonele spadaju među važnije patogene, a meso svinja jedan je od glavnih izvora infekcije potrošača. Cilj ovoga rada je da se ispita prisustvo salmonela na različitim površinama u stočnom depou i boksu za omaljivanje svinja, kao potencijalnih izvora unakrsne kontaminacije svinja i trupova zaklanih životinja na liniji klanja. Uzorkovanja su sprovedena u dve klanice (klanica A i klanica B). Uzorci iz klanice A uzeti su u dva navrata (uzorkovanje I i II, ukupno 60 uzoraka), a u klanici B jedanput (uzorkovanje III, ukupno 30 uzoraka), sa sledećih površina: pod istovarne rampe; koridor istovarna rampa - stočni depo; zidovi boksa u stočnom depou; pod boksa u stočnom depou; voda iz napajalice u stočnom depou; kanal za tečnost/fekalije; prolaz od stočnog depoa do koridora; koridor od stočnog depoa do boksa za omamljivanje, ulaz/ vrata boksa za omamljivanje; pod boksa za omamljivanje. Od ukupnog broja pregledanih uzoraka, procenat pozitivnih uzoraka na salmonelu, u stočnom depou je bio 12,50 % (72/9), a iz uzoraka sa površina boksa za omamljivanje 61,11%(18/11). Površine u stočnom depou i boksu za omamljivanje redovno su kontaminirane salmonelom i mogu predstavljati izvore unakrsne kontaminacije životinja pa i trupova na liniji klanja svinja.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Veterinarski Glasnik
T1  - Salmonella in pig lairage and in stunning box
T1  - Nalaz salmonela na površinama u stočnom depou i boksu za omamljivanje svinja
VL  - 66
IS  - 3-4
SP  - 233
EP  - 242
DO  - 10.2298/VETGL1204233K
ER  - 

@article{
author = "Karabasil, Nedjeljko and Dimitrijević, Mirjana and Pavlićević, Nataša and Teodorović, Vlado and Lončina, Jasna and Nedeljković-Trailović, Jelena and Baltić, Milan Ž.",
year = "2012",
abstract = "Salmonella is one of the most important zoonotic pathogens and the consumption of pork meat is a major source of human infection. The aim of this study was to investigate the presence of Salmonella on different surfaces in the pig lairage and stunning box as potential sources of cross contamination of animals and carcasses. Sampling was conducted in two abattoirs (slaughterhouse A and slaughterhouse B). Samples were taken from slaughterhouse A in two instances (sampling I and II, a total of 60 samples) and in slaughterhouse B once (sampling III, a total of 30 samples), from each of the following sites: floor of ramp at unloading area, race between unloading area and holding pens area, walls of holding pens, floor of holding pens, water troughs in pens, drainage for fluids/feces, race between holding pen and main race, race before stunning box, gates between race and stunning box, stunning box floor. Of the total number of examined samples, the percentage of positive samples for Salmonella in the lairage was 12.50% (72 / 9), and samples from the surface of the stunning box was 61.11%. (18 / 11). Surfaces in a lairage and stunning box are regularly contaminated with salmonella, and can pose potential sources of cross contamination of animals and carcasses., Salmonele spadaju među važnije patogene, a meso svinja jedan je od glavnih izvora infekcije potrošača. Cilj ovoga rada je da se ispita prisustvo salmonela na različitim površinama u stočnom depou i boksu za omaljivanje svinja, kao potencijalnih izvora unakrsne kontaminacije svinja i trupova zaklanih životinja na liniji klanja. Uzorkovanja su sprovedena u dve klanice (klanica A i klanica B). Uzorci iz klanice A uzeti su u dva navrata (uzorkovanje I i II, ukupno 60 uzoraka), a u klanici B jedanput (uzorkovanje III, ukupno 30 uzoraka), sa sledećih površina: pod istovarne rampe; koridor istovarna rampa - stočni depo; zidovi boksa u stočnom depou; pod boksa u stočnom depou; voda iz napajalice u stočnom depou; kanal za tečnost/fekalije; prolaz od stočnog depoa do koridora; koridor od stočnog depoa do boksa za omamljivanje, ulaz/ vrata boksa za omamljivanje; pod boksa za omamljivanje. Od ukupnog broja pregledanih uzoraka, procenat pozitivnih uzoraka na salmonelu, u stočnom depou je bio 12,50 % (72/9), a iz uzoraka sa površina boksa za omamljivanje 61,11%(18/11). Površine u stočnom depou i boksu za omamljivanje redovno su kontaminirane salmonelom i mogu predstavljati izvore unakrsne kontaminacije životinja pa i trupova na liniji klanja svinja.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Veterinarski Glasnik",
title = "Salmonella in pig lairage and in stunning box, Nalaz salmonela na površinama u stočnom depou i boksu za omamljivanje svinja",
volume = "66",
number = "3-4",
pages = "233-242",
doi = "10.2298/VETGL1204233K"
}

Karabasil, N., Dimitrijević, M., Pavlićević, N., Teodorović, V., Lončina, J., Nedeljković-Trailović, J.,& Baltić, M. Ž.. (2012). Salmonella in pig lairage and in stunning box. in Veterinarski Glasnik
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 66(3-4), 233-242.
https://doi.org/10.2298/VETGL1204233K

Karabasil N, Dimitrijević M, Pavlićević N, Teodorović V, Lončina J, Nedeljković-Trailović J, Baltić MŽ. Salmonella in pig lairage and in stunning box. in Veterinarski Glasnik. 2012;66(3-4):233-242.
doi:10.2298/VETGL1204233K .

Karabasil, Nedjeljko, Dimitrijević, Mirjana, Pavlićević, Nataša, Teodorović, Vlado, Lončina, Jasna, Nedeljković-Trailović, Jelena, Baltić, Milan Ž., "Salmonella in pig lairage and in stunning box" in Veterinarski Glasnik, 66, no. 3-4 (2012):233-242,
https://doi.org/10.2298/VETGL1204233K . .

TY  - JOUR
AU  - Karabasil, Nedjeljko
AU  - Pavlićević, Nataša
AU  - Galić, Nataša
AU  - Dimitrijević, Mirjana
AU  - Lončina, Jasna
AU  - Ivanović, Jelena
AU  - Baltić, Milan Ž.
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/893
AB  - Salmonella is one of the most important zoonotic pathogens and the consumption of pork meat is one of the major sources of human infection. The aim of this study was to investigate the presence of salmonella on pig carcasses. Samples were taken from slaughterhouse A in two instances (sampling I and II, a total of 300 samples) and in slaughterhouse B once (sampling III, a total of 120 samples), from pork carcasses after the stunning and after the processing. Of the total number of examined samples, the percentage of positive samples for salmonella from pork carcasses after stunning was 46.7% (90/42), and samples from the carcasses after processing 3.3% (90/3). Operations taking place on the slaughter line could have an effect on the salmonella contamination of carcasses.
AB  - Salmonele spadaju među važnije patogene, a meso svinja jedan je od glavnih izvora infekcije potrošača. Cilj ovoga rada je da se ispita prisustvo salmonela na trupovima svinje posle omamljivanja i nakon završene obrade. Uzorkovanja su sprovedena u dve klanice (klanica A i klanica B). Uzorci iz klanice A uzeti su u dva navrata (uzorkovanje I i II, ukupno 300 uzoraka) a u klanici B jednom (uzorkovanje III, ukupno 120 uzoraka), sa trupova svinja nakon omamljivanja i po završenoj obradi. Od ukupnog broja pregledanih uzoraka, procenat pozitivnih uzoraka na salmonelu, na trupovima posle omamljivanja je 46,7 % (90/42), a iz uzoraka sa trupova nakon završene obrade 3,3 % (90/3). Operacije na liniji klanja, mogu imati uticaja na kontaminaciju trupova salmonelama.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Veterinarski Glasnik
T1  - Salmonella on pig carcassess during slaughter and processing
T1  - Nalaz salmonela na trupovima svinja u toku klanja i obrade
VL  - 66
IS  - 5-6
SP  - 377
EP  - 386
DO  - 10.2298/VETGL1206377K
ER  - 

@article{
author = "Karabasil, Nedjeljko and Pavlićević, Nataša and Galić, Nataša and Dimitrijević, Mirjana and Lončina, Jasna and Ivanović, Jelena and Baltić, Milan Ž.",
year = "2012",
abstract = "Salmonella is one of the most important zoonotic pathogens and the consumption of pork meat is one of the major sources of human infection. The aim of this study was to investigate the presence of salmonella on pig carcasses. Samples were taken from slaughterhouse A in two instances (sampling I and II, a total of 300 samples) and in slaughterhouse B once (sampling III, a total of 120 samples), from pork carcasses after the stunning and after the processing. Of the total number of examined samples, the percentage of positive samples for salmonella from pork carcasses after stunning was 46.7% (90/42), and samples from the carcasses after processing 3.3% (90/3). Operations taking place on the slaughter line could have an effect on the salmonella contamination of carcasses., Salmonele spadaju među važnije patogene, a meso svinja jedan je od glavnih izvora infekcije potrošača. Cilj ovoga rada je da se ispita prisustvo salmonela na trupovima svinje posle omamljivanja i nakon završene obrade. Uzorkovanja su sprovedena u dve klanice (klanica A i klanica B). Uzorci iz klanice A uzeti su u dva navrata (uzorkovanje I i II, ukupno 300 uzoraka) a u klanici B jednom (uzorkovanje III, ukupno 120 uzoraka), sa trupova svinja nakon omamljivanja i po završenoj obradi. Od ukupnog broja pregledanih uzoraka, procenat pozitivnih uzoraka na salmonelu, na trupovima posle omamljivanja je 46,7 % (90/42), a iz uzoraka sa trupova nakon završene obrade 3,3 % (90/3). Operacije na liniji klanja, mogu imati uticaja na kontaminaciju trupova salmonelama.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Veterinarski Glasnik",
title = "Salmonella on pig carcassess during slaughter and processing, Nalaz salmonela na trupovima svinja u toku klanja i obrade",
volume = "66",
number = "5-6",
pages = "377-386",
doi = "10.2298/VETGL1206377K"
}

Karabasil, N., Pavlićević, N., Galić, N., Dimitrijević, M., Lončina, J., Ivanović, J.,& Baltić, M. Ž.. (2012). Salmonella on pig carcassess during slaughter and processing. in Veterinarski Glasnik
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 66(5-6), 377-386.
https://doi.org/10.2298/VETGL1206377K

Karabasil N, Pavlićević N, Galić N, Dimitrijević M, Lončina J, Ivanović J, Baltić MŽ. Salmonella on pig carcassess during slaughter and processing. in Veterinarski Glasnik. 2012;66(5-6):377-386.
doi:10.2298/VETGL1206377K .

Karabasil, Nedjeljko, Pavlićević, Nataša, Galić, Nataša, Dimitrijević, Mirjana, Lončina, Jasna, Ivanović, Jelena, Baltić, Milan Ž., "Salmonella on pig carcassess during slaughter and processing" in Veterinarski Glasnik, 66, no. 5-6 (2012):377-386,
https://doi.org/10.2298/VETGL1206377K . .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Lončina, Jasna
AU  - Dimitrijević, Mirjana
AU  - Đorđević, Vesna
AU  - Marković, Radmila
AU  - Karabasil, Nedjeljko
AU  - Pavlićević, Nataša
PY  - 2011
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2754
PB  - Belgrade : Faculty of Agriculture
C3  - V International Conference "Aquaculture & Fishery", Belgrade, 1-3 June 2011
T1  - Recent views on postmortem aging in fish
SP  - 158
EP  - 164
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2754
ER  - 

@conference{
author = "Baltić, Milan Ž. and Lončina, Jasna and Dimitrijević, Mirjana and Đorđević, Vesna and Marković, Radmila and Karabasil, Nedjeljko and Pavlićević, Nataša",
year = "2011",
publisher = "Belgrade : Faculty of Agriculture",
journal = "V International Conference "Aquaculture & Fishery", Belgrade, 1-3 June 2011",
title = "Recent views on postmortem aging in fish",
pages = "158-164",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2754"
}

Baltić, M. Ž., Lončina, J., Dimitrijević, M., Đorđević, V., Marković, R., Karabasil, N.,& Pavlićević, N.. (2011). Recent views on postmortem aging in fish. in V International Conference "Aquaculture & Fishery", Belgrade, 1-3 June 2011
Belgrade : Faculty of Agriculture., 158-164.
https://hdl.handle.net/21.15107/rcub_veterinar_2754

Baltić MŽ, Lončina J, Dimitrijević M, Đorđević V, Marković R, Karabasil N, Pavlićević N. Recent views on postmortem aging in fish. in V International Conference "Aquaculture & Fishery", Belgrade, 1-3 June 2011. 2011;:158-164.
https://hdl.handle.net/21.15107/rcub_veterinar_2754 .

Baltić, Milan Ž., Lončina, Jasna, Dimitrijević, Mirjana, Đorđević, Vesna, Marković, Radmila, Karabasil, Nedjeljko, Pavlićević, Nataša, "Recent views on postmortem aging in fish" in V International Conference "Aquaculture & Fishery", Belgrade, 1-3 June 2011 (2011):158-164,
https://hdl.handle.net/21.15107/rcub_veterinar_2754 .

TY  - JOUR
AU  - Dimitrijević, Mirjana
AU  - Anderson, Robin C.
AU  - Karabasil, Nedjeljko
AU  - Pavlićević, Nataša
AU  - Jovanović, S.
AU  - Nedeljković-Trailović, Jelena
AU  - Teodorović, Vlado
AU  - Marković, Maja
AU  - Dojčinović, Slobodan
PY  - 2011
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/812
AB  - The presence of Listeria monocytogenes on the surfaces of equipment and worker's hands during different production stages, as well as on fish skin and meat during processing and storage of cold-smoked trout, was investigated. Listeria monocytogenes was recovered from 10 (6.06%) of a total 165 cotton-swabbed samples collected from the surfaces of equipment and worker's hands at two separate processing facilities. Of 105 samples collected from fish skin and meat during various production steps in both processing plants, 14 (13.33%) were confirmed culture-positive for L. monocytogenes, with recovery being most frequently in samples collected in the area before vacuum packaging. Recovery rates at two different Serbian processing plants did not differ (p lt 0.05), but suggested that different L. monocytogenes serotypes appeared to be resident within each processing plant and may have contributed to the final product contamination. From all smoked trout samples collected during 7, 14, 21 and 28 days of storage at 4ºC only two were culture-positive for L. monocytogenes serotype 1/2a and both of these were collected on the 7th day of storage. Conversely, 4, 3 and 1 sample(s) were contaminated with L. monocytogenes serotypes 1/2a and 1/2b after 7, 14 and 21 days storage at 10ºC. Listeria monocytogenes was not recovered from smoked trout stored 28 days at 10ºC. Results emphasize the importance of adhering to strict hygienic and quality control standards throughout the processing environment.
AB  - U ovom radu je ispitivan nalaz Listeria monocytogenes na površini opreme, rukama radnika, kao i koži i mesu ribe tokom različitih faza proizvodnje hladno dimljene pastrmke. Listeria monocytogenes je utvrđena kod 10 (6,06%) od ukupno 165 briseva sa površine opreme i ruku radnika iz dva proizvodna pogona. Od 105 uzoraka mesa ribe sa kožom, uzetih tokom proizvodnje u oba proizvodna pogona, 14 (13,33%) je bilo pozitivno na L. monocytogenes, pri čemu je nalaz i preživljavanje ove bakterije bio najčešći u uzorcima uzetih tokom proizvodnih procesa pre vakuum pakovanja. Stepen preživljavanja bakterije se nije značajno razlikovao u dva proizvodna pogona (P>0.05), ali se može zaključiti da su pojedini serotipovi L. monocytogenes otporniji unutar pogona i mogu dovesti do kontaminacije finalnog proizvoda. Od svih uzoraka iz oba proizvodna pogona, skladištenih tokom 7, 14, 21 i 28 dana pri temperaturi od 4ºC, dva su uzorka, sedmog dana skladištenja, bila kontaminirana L. monocytogenes serotipom 1/2a. Nasuprot tome, pri temperaturi od 10ºC, nalaz L. monocytogenes serotipa 1/2a i 1/2b ustanovljen je kod 4 uzorka sedmog dana skladištenja, 3 uzorka četrnaestog dana i jednog uzorka tokom dvadesetprvog dana skladištenja. Listeria monocytogenes nije preživela u uzorcima nakon skladištenja tokom 28 dana. Rezultati ukazuju na značaj primene strogih higijenskih mera, kao i standarda kontrole kvaliteta tokom proizvodnje hladno dimljene ribe.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Environmental prevalence and persistence of Listeria monocytogenes in cold-smoked trout processing plants
T1  - Nalaz i preživljavanje Listeria monocytogenes u pogonima za proizvodnju hladno dimljene pastrmke
VL  - 61
IS  - 4
SP  - 429
EP  - 442
DO  - 10.2298/AVB1104429D
ER  - 

@article{
author = "Dimitrijević, Mirjana and Anderson, Robin C. and Karabasil, Nedjeljko and Pavlićević, Nataša and Jovanović, S. and Nedeljković-Trailović, Jelena and Teodorović, Vlado and Marković, Maja and Dojčinović, Slobodan",
year = "2011",
abstract = "The presence of Listeria monocytogenes on the surfaces of equipment and worker's hands during different production stages, as well as on fish skin and meat during processing and storage of cold-smoked trout, was investigated. Listeria monocytogenes was recovered from 10 (6.06%) of a total 165 cotton-swabbed samples collected from the surfaces of equipment and worker's hands at two separate processing facilities. Of 105 samples collected from fish skin and meat during various production steps in both processing plants, 14 (13.33%) were confirmed culture-positive for L. monocytogenes, with recovery being most frequently in samples collected in the area before vacuum packaging. Recovery rates at two different Serbian processing plants did not differ (p lt 0.05), but suggested that different L. monocytogenes serotypes appeared to be resident within each processing plant and may have contributed to the final product contamination. From all smoked trout samples collected during 7, 14, 21 and 28 days of storage at 4ºC only two were culture-positive for L. monocytogenes serotype 1/2a and both of these were collected on the 7th day of storage. Conversely, 4, 3 and 1 sample(s) were contaminated with L. monocytogenes serotypes 1/2a and 1/2b after 7, 14 and 21 days storage at 10ºC. Listeria monocytogenes was not recovered from smoked trout stored 28 days at 10ºC. Results emphasize the importance of adhering to strict hygienic and quality control standards throughout the processing environment., U ovom radu je ispitivan nalaz Listeria monocytogenes na površini opreme, rukama radnika, kao i koži i mesu ribe tokom različitih faza proizvodnje hladno dimljene pastrmke. Listeria monocytogenes je utvrđena kod 10 (6,06%) od ukupno 165 briseva sa površine opreme i ruku radnika iz dva proizvodna pogona. Od 105 uzoraka mesa ribe sa kožom, uzetih tokom proizvodnje u oba proizvodna pogona, 14 (13,33%) je bilo pozitivno na L. monocytogenes, pri čemu je nalaz i preživljavanje ove bakterije bio najčešći u uzorcima uzetih tokom proizvodnih procesa pre vakuum pakovanja. Stepen preživljavanja bakterije se nije značajno razlikovao u dva proizvodna pogona (P>0.05), ali se može zaključiti da su pojedini serotipovi L. monocytogenes otporniji unutar pogona i mogu dovesti do kontaminacije finalnog proizvoda. Od svih uzoraka iz oba proizvodna pogona, skladištenih tokom 7, 14, 21 i 28 dana pri temperaturi od 4ºC, dva su uzorka, sedmog dana skladištenja, bila kontaminirana L. monocytogenes serotipom 1/2a. Nasuprot tome, pri temperaturi od 10ºC, nalaz L. monocytogenes serotipa 1/2a i 1/2b ustanovljen je kod 4 uzorka sedmog dana skladištenja, 3 uzorka četrnaestog dana i jednog uzorka tokom dvadesetprvog dana skladištenja. Listeria monocytogenes nije preživela u uzorcima nakon skladištenja tokom 28 dana. Rezultati ukazuju na značaj primene strogih higijenskih mera, kao i standarda kontrole kvaliteta tokom proizvodnje hladno dimljene ribe.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Environmental prevalence and persistence of Listeria monocytogenes in cold-smoked trout processing plants, Nalaz i preživljavanje Listeria monocytogenes u pogonima za proizvodnju hladno dimljene pastrmke",
volume = "61",
number = "4",
pages = "429-442",
doi = "10.2298/AVB1104429D"
}

Dimitrijević, M., Anderson, R. C., Karabasil, N., Pavlićević, N., Jovanović, S., Nedeljković-Trailović, J., Teodorović, V., Marković, M.,& Dojčinović, S.. (2011). Environmental prevalence and persistence of Listeria monocytogenes in cold-smoked trout processing plants. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 61(4), 429-442.
https://doi.org/10.2298/AVB1104429D

Dimitrijević M, Anderson RC, Karabasil N, Pavlićević N, Jovanović S, Nedeljković-Trailović J, Teodorović V, Marković M, Dojčinović S. Environmental prevalence and persistence of Listeria monocytogenes in cold-smoked trout processing plants. in Acta Veterinaria-Beograd. 2011;61(4):429-442.
doi:10.2298/AVB1104429D .

Dimitrijević, Mirjana, Anderson, Robin C., Karabasil, Nedjeljko, Pavlićević, Nataša, Jovanović, S., Nedeljković-Trailović, Jelena, Teodorović, Vlado, Marković, Maja, Dojčinović, Slobodan, "Environmental prevalence and persistence of Listeria monocytogenes in cold-smoked trout processing plants" in Acta Veterinaria-Beograd, 61, no. 4 (2011):429-442,
https://doi.org/10.2298/AVB1104429D . .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Dimitrijević, Mirjana
AU  - Teodorović, Vlado
AU  - Karabasil, Nedjeljko
AU  - Đurić, Jelena
AU  - Marković, Radmila
AU  - Pavlićević, Nataša
PY  - 2010
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3734
AB  - Upotreba mesa u tradicionalnoj srpskoj kuhinji može vremenski da se podeli u tri perioda. Prvi period je vreme od doseljavanja Slovena na Balkan, pa do početka 19. veka. Tradicionalna srpska kuhinja 19. i prve polovine 20. veka se zbog znatnih promena u odnosu na prvi period, odnosno srednji vek, može označiti kao poseban period. To je period evropejizacije Srbije u svim sferama života, pa i u ishrani, Kao što je zemlje celog sveta posle Drugog svetskog rada zahvatio period snažne industrijalizacije u svim privrednim oblastima, pa i u oblasti proizvodnje hrane, tako ni Srbija nije ostala van industrijalizacijom izazvanih promena. Poslednjih šezdesetak godina hrana se prenosi i premešta u različitim oblicima sa jednog na drugi kraj sveta što ima za posledicu zapostavljanja tradicionalne kuhinje. Stoga se u mnogim zemljama javlja potreba očuvanja tradicionalne kuhinje što je evropskim zemljama rezultiralo popisivanjem evropske gastronomske baštine. Očuvanje tradicionalnih kuhinja ima poseban značaj na razvoj turizma. U Srbiji čuvanje tradicije, pa i tradicije vezane za pripremu hrane, nalazi svoj izraz kroz održavanje različitih manifestacija koje su, ponekad, posvećene samo hrani i koje imaju dugu tradiciju.
PB  - Beograd : Fakultet veterinarske medicine
C3  - 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010
T1  - Meso u tradicionalnoj srpskoj kuhinji
SP  - 44
EP  - 54
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3734
ER  - 

@conference{
author = "Baltić, Milan Ž. and Dimitrijević, Mirjana and Teodorović, Vlado and Karabasil, Nedjeljko and Đurić, Jelena and Marković, Radmila and Pavlićević, Nataša",
year = "2010",
abstract = "Upotreba mesa u tradicionalnoj srpskoj kuhinji može vremenski da se podeli u tri perioda. Prvi period je vreme od doseljavanja Slovena na Balkan, pa do početka 19. veka. Tradicionalna srpska kuhinja 19. i prve polovine 20. veka se zbog znatnih promena u odnosu na prvi period, odnosno srednji vek, može označiti kao poseban period. To je period evropejizacije Srbije u svim sferama života, pa i u ishrani, Kao što je zemlje celog sveta posle Drugog svetskog rada zahvatio period snažne industrijalizacije u svim privrednim oblastima, pa i u oblasti proizvodnje hrane, tako ni Srbija nije ostala van industrijalizacijom izazvanih promena. Poslednjih šezdesetak godina hrana se prenosi i premešta u različitim oblicima sa jednog na drugi kraj sveta što ima za posledicu zapostavljanja tradicionalne kuhinje. Stoga se u mnogim zemljama javlja potreba očuvanja tradicionalne kuhinje što je evropskim zemljama rezultiralo popisivanjem evropske gastronomske baštine. Očuvanje tradicionalnih kuhinja ima poseban značaj na razvoj turizma. U Srbiji čuvanje tradicije, pa i tradicije vezane za pripremu hrane, nalazi svoj izraz kroz održavanje različitih manifestacija koje su, ponekad, posvećene samo hrani i koje imaju dugu tradiciju.",
publisher = "Beograd : Fakultet veterinarske medicine",
journal = "2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010",
title = "Meso u tradicionalnoj srpskoj kuhinji",
pages = "44-54",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3734"
}

Baltić, M. Ž., Dimitrijević, M., Teodorović, V., Karabasil, N., Đurić, J., Marković, R.,& Pavlićević, N.. (2010). Meso u tradicionalnoj srpskoj kuhinji. in 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010
Beograd : Fakultet veterinarske medicine., 44-54.
https://hdl.handle.net/21.15107/rcub_veterinar_3734

Baltić MŽ, Dimitrijević M, Teodorović V, Karabasil N, Đurić J, Marković R, Pavlićević N. Meso u tradicionalnoj srpskoj kuhinji. in 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010. 2010;:44-54.
https://hdl.handle.net/21.15107/rcub_veterinar_3734 .

Baltić, Milan Ž., Dimitrijević, Mirjana, Teodorović, Vlado, Karabasil, Nedjeljko, Đurić, Jelena, Marković, Radmila, Pavlićević, Nataša, "Meso u tradicionalnoj srpskoj kuhinji" in 2. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 11-12. novembar 2010 (2010):44-54,
https://hdl.handle.net/21.15107/rcub_veterinar_3734 .