TY  - CONF
AU  - Bojkovski, Jovan
AU  - Relić, R.
AU  - Savić, S.
AU  - Prodanov-Radulović, J.
AU  - Milanov, D.
AU  - Prodanović, Radiša
AU  - Dobrosavljević, I.
AU  - Rogožarski, D.
AU  - Simeunović, P.
AU  - Maric, L.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3587
C3  - 9th European symposium of porcine health management, Prague, 3 – 5 May 2017
T1  - Distribution and frequency of biochemical parameters of boars from commercial farms
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3587
ER  - 

@conference{
author = "Bojkovski, Jovan and Relić, R. and Savić, S. and Prodanov-Radulović, J. and Milanov, D. and Prodanović, Radiša and Dobrosavljević, I. and Rogožarski, D. and Simeunović, P. and Maric, L.",
year = "2017",
journal = "9th European symposium of porcine health management, Prague, 3 – 5 May 2017",
title = "Distribution and frequency of biochemical parameters of boars from commercial farms",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3587"
}

Bojkovski, J., Relić, R., Savić, S., Prodanov-Radulović, J., Milanov, D., Prodanović, R., Dobrosavljević, I., Rogožarski, D., Simeunović, P.,& Maric, L.. (2017). Distribution and frequency of biochemical parameters of boars from commercial farms. in 9th European symposium of porcine health management, Prague, 3 – 5 May 2017.
https://hdl.handle.net/21.15107/rcub_veterinar_3587

Bojkovski J, Relić R, Savić S, Prodanov-Radulović J, Milanov D, Prodanović R, Dobrosavljević I, Rogožarski D, Simeunović P, Maric L. Distribution and frequency of biochemical parameters of boars from commercial farms. in 9th European symposium of porcine health management, Prague, 3 – 5 May 2017. 2017;.
https://hdl.handle.net/21.15107/rcub_veterinar_3587 .

Bojkovski, Jovan, Relić, R., Savić, S., Prodanov-Radulović, J., Milanov, D., Prodanović, Radiša, Dobrosavljević, I., Rogožarski, D., Simeunović, P., Maric, L., "Distribution and frequency of biochemical parameters of boars from commercial farms" in 9th European symposium of porcine health management, Prague, 3 – 5 May 2017 (2017),
https://hdl.handle.net/21.15107/rcub_veterinar_3587 .

TY  - JOUR
AU  - Ivanović, S.
AU  - Savić, S.
AU  - Baltić, Milan Ž.
AU  - Teodorović, Vlado
AU  - Žujović, M.
PY  - 2008
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/510
AB  - Sheep and lamb meat are in the first place by value, as sheep raising products. Sensory properties are important factor that influence on the meat safety. The aim of these investigations was to determine the influence of ripening level on odour, tenderness, softness, taste, flavor and overall acceptability of meat. As material in this experiment meat of lambs of 'Svrljig- Pirot Pramenka' hybrids were used. Lambs were 5 months old at slaughtering. Meat was roasted in oven at temperature of 170°C for 60 minutes. As method the quantitative-descriptive analysis is used. Our results showed that meat ripening level influence on the acceptability of lamb meat and on expressiveness of some attributes that closer define sensory properties of meat (intensity, odour, tenderness, softness, taste and flavour).
AB  - Ovčije i jagnjeće meso su po vrednosti, među proizvodima ovčarstva na prvom mestu. Senzorne osobine su važan činilac koji utiče na higijensku ispravnost mesa. Cilj našeg ispitivanja je bio da utvrdimo uticaj stepena zrenja mesa na miris, mekoća, sočnost, ukus, aromu i ukupnu prihvatljivost mesa. Kao materijal u ovom eksperimentu korišćeno je meso jagnjadi meleza svrljiškopirotske pramenke. Jagnjad su bila stara pet meseci prilikom klanja. Meso je obrađeno toplotom u pećnici pri temperaturi od 170°C u trajanju od 60 minuta. Metoda ispitivanja je kvantitativna deskriptivna analiza. Naši rezultati pokazuju da stepen zrenja utiče na prihvatljivost jagnjećeg mesa a takođe i na izraženost pojedinih atributa koji bliže definišu senzorne osobine mesa (intenzitet, miris, mekoća, sočnost, ukus i aroma).
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Dependence of lamb sensory properties on meat ripening level
T1  - Zavisnost senzornih osobina jagnjećeg mesa od stepena zrenja mesa
VL  - 24
IS  - 3-4
SP  - 93
EP  - 100
DO  - 10.2298/BAH0804093I
ER  - 

@article{
author = "Ivanović, S. and Savić, S. and Baltić, Milan Ž. and Teodorović, Vlado and Žujović, M.",
year = "2008",
abstract = "Sheep and lamb meat are in the first place by value, as sheep raising products. Sensory properties are important factor that influence on the meat safety. The aim of these investigations was to determine the influence of ripening level on odour, tenderness, softness, taste, flavor and overall acceptability of meat. As material in this experiment meat of lambs of 'Svrljig- Pirot Pramenka' hybrids were used. Lambs were 5 months old at slaughtering. Meat was roasted in oven at temperature of 170°C for 60 minutes. As method the quantitative-descriptive analysis is used. Our results showed that meat ripening level influence on the acceptability of lamb meat and on expressiveness of some attributes that closer define sensory properties of meat (intensity, odour, tenderness, softness, taste and flavour)., Ovčije i jagnjeće meso su po vrednosti, među proizvodima ovčarstva na prvom mestu. Senzorne osobine su važan činilac koji utiče na higijensku ispravnost mesa. Cilj našeg ispitivanja je bio da utvrdimo uticaj stepena zrenja mesa na miris, mekoća, sočnost, ukus, aromu i ukupnu prihvatljivost mesa. Kao materijal u ovom eksperimentu korišćeno je meso jagnjadi meleza svrljiškopirotske pramenke. Jagnjad su bila stara pet meseci prilikom klanja. Meso je obrađeno toplotom u pećnici pri temperaturi od 170°C u trajanju od 60 minuta. Metoda ispitivanja je kvantitativna deskriptivna analiza. Naši rezultati pokazuju da stepen zrenja utiče na prihvatljivost jagnjećeg mesa a takođe i na izraženost pojedinih atributa koji bliže definišu senzorne osobine mesa (intenzitet, miris, mekoća, sočnost, ukus i aroma).",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Dependence of lamb sensory properties on meat ripening level, Zavisnost senzornih osobina jagnjećeg mesa od stepena zrenja mesa",
volume = "24",
number = "3-4",
pages = "93-100",
doi = "10.2298/BAH0804093I"
}

Ivanović, S., Savić, S., Baltić, M. Ž., Teodorović, V.,& Žujović, M.. (2008). Dependence of lamb sensory properties on meat ripening level. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 24(3-4), 93-100.
https://doi.org/10.2298/BAH0804093I

Ivanović S, Savić S, Baltić MŽ, Teodorović V, Žujović M. Dependence of lamb sensory properties on meat ripening level. in Biotechnology in Animal Husbandry. 2008;24(3-4):93-100.
doi:10.2298/BAH0804093I .

Ivanović, S., Savić, S., Baltić, Milan Ž., Teodorović, Vlado, Žujović, M., "Dependence of lamb sensory properties on meat ripening level" in Biotechnology in Animal Husbandry, 24, no. 3-4 (2008):93-100,
https://doi.org/10.2298/BAH0804093I . .