TY  - JOUR
AU  - Stajić, Slaviša
AU  - Kalušević, Ana
AU  - Tomašević, Igor
AU  - Rabrenović, Biljana
AU  - Božić, Andelija
AU  - Radović, Petar
AU  - Nedović, Viktor
AU  - Živković, Dušan
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5409
AB  - The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87-74.64 mg/kg (C treatments) is. 56.79-62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover. higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness - increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.
PB  - Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder
EP  - 168
IS  - 2
SP  - 159
VL  - 70
DO  - 10.31883/pjfns/118008
ER  - 

@article{
author = "Stajić, Slaviša and Kalušević, Ana and Tomašević, Igor and Rabrenović, Biljana and Božić, Andelija and Radović, Petar and Nedović, Viktor and Živković, Dušan",
year = "2020",
abstract = "The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87-74.64 mg/kg (C treatments) is. 56.79-62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover. higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness - increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.",
publisher = "Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder",
pages = "168-159",
number = "2",
volume = "70",
doi = "10.31883/pjfns/118008"
}

Stajić, S., Kalušević, A., Tomašević, I., Rabrenović, B., Božić, A., Radović, P., Nedović, V.,& Živković, D.. (2020). Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder. in Polish Journal of Food and Nutrition Sciences
Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn., 70(2), 159-168.
https://doi.org/10.31883/pjfns/118008

Stajić S, Kalušević A, Tomašević I, Rabrenović B, Božić A, Radović P, Nedović V, Živković D. Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder. in Polish Journal of Food and Nutrition Sciences. 2020;70(2):159-168.
doi:10.31883/pjfns/118008 .

Stajić, Slaviša, Kalušević, Ana, Tomašević, Igor, Rabrenović, Biljana, Božić, Andelija, Radović, Petar, Nedović, Viktor, Živković, Dušan, "Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder" in Polish Journal of Food and Nutrition Sciences, 70, no. 2 (2020):159-168,
https://doi.org/10.31883/pjfns/118008 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Pisinov, Boris
AU  - Tomašević, Igor
AU  - Đekić, Ilija
AU  - Colović, Dušica
AU  - Ivanović, Snežana
AU  - Živković, Dušan
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5350
AB  - Four different levels (25-100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile - n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties
EP  - 1045
IS  - 3
SP  - 1032
VL  - 55
DO  - 10.1111/ijfs.14346
ER  - 

@article{
author = "Stajić, Slaviša and Pisinov, Boris and Tomašević, Igor and Đekić, Ilija and Colović, Dušica and Ivanović, Snežana and Živković, Dušan",
year = "2020",
abstract = "Four different levels (25-100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile - n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties",
pages = "1045-1032",
number = "3",
volume = "55",
doi = "10.1111/ijfs.14346"
}

Stajić, S., Pisinov, B., Tomašević, I., Đekić, I., Colović, D., Ivanović, S.,& Živković, D.. (2020). Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties. in International Journal of Food Science and Technology
Wiley, Hoboken., 55(3), 1032-1045.
https://doi.org/10.1111/ijfs.14346

Stajić S, Pisinov B, Tomašević I, Đekić I, Colović D, Ivanović S, Živković D. Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties. in International Journal of Food Science and Technology. 2020;55(3):1032-1045.
doi:10.1111/ijfs.14346 .

Stajić, Slaviša, Pisinov, Boris, Tomašević, Igor, Đekić, Ilija, Colović, Dušica, Ivanović, Snežana, Živković, Dušan, "Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties" in International Journal of Food Science and Technology, 55, no. 3 (2020):1032-1045,
https://doi.org/10.1111/ijfs.14346 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Tomašević, Igor
AU  - Stanišić, Nikola
AU  - Tomović, Vladimir
AU  - Lilić, Slobodan
AU  - Vranić, Danijela
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
AU  - Živković, Dušan
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5308
AB  - Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly (p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p  lt  0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment.
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Quality of dry-fermented sausages with backfat replacement
EP  - 81
IS  - 7
SP  - 74
VL  - 100
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5308
ER  - 

@article{
author = "Stajić, Slaviša and Tomašević, Igor and Stanišić, Nikola and Tomović, Vladimir and Lilić, Slobodan and Vranić, Danijela and Barba, Francisco J. and Lorenzo, José M. and Živković, Dušan",
year = "2020",
abstract = "Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly (p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p  lt  0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment.",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Quality of dry-fermented sausages with backfat replacement",
pages = "81-74",
number = "7",
volume = "100",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5308"
}

Stajić, S., Tomašević, I., Stanišić, N., Tomović, V., Lilić, S., Vranić, D., Barba, F. J., Lorenzo, J. M.,& Živković, D.. (2020). Quality of dry-fermented sausages with backfat replacement. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 100(7), 74-81.
https://hdl.handle.net/21.15107/rcub_agrospace_5308

Stajić S, Tomašević I, Stanišić N, Tomović V, Lilić S, Vranić D, Barba FJ, Lorenzo JM, Živković D. Quality of dry-fermented sausages with backfat replacement. in Fleischwirtschaft. 2020;100(7):74-81.
https://hdl.handle.net/21.15107/rcub_agrospace_5308 .

Stajić, Slaviša, Tomašević, Igor, Stanišić, Nikola, Tomović, Vladimir, Lilić, Slobodan, Vranić, Danijela, Barba, Francisco J., Lorenzo, José M., Živković, Dušan, "Quality of dry-fermented sausages with backfat replacement" in Fleischwirtschaft, 100, no. 7 (2020):74-81,
https://hdl.handle.net/21.15107/rcub_agrospace_5308 .

TY  - JOUR
AU  - Petričević, Maja
AU  - Živković, Dušan
AU  - Ostojić-Andrić, Dušica
AU  - Nikšić, Dragan
AU  - Petričević, Veselin
AU  - Gogić, Marija
AU  - Mandić, Violeta
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5172
AB  - The trial was designed in order to examine the impact of flax seed in the nutrition of young cattle/bulls, in the final stage of the fattening. In the trial, 30 bulls of Simmental breed of uniform initial weight were selected, divided into 2 groups (control and experimental). The control animal group did not consume flax seed as a food supplement. Cattle of the experimental group consumed flax seed in an amount of 3.75% (300 g per day) of concentrated meal in the last 90 days of fattening, i.e. 300 g per day. The study included the examination of the fattening performance, slaughter traits and the composition of the bovine carcass. After slaughtering, warm carcass sides, with and without kidneys, were measured individually. Subsequent to period of cooling, the left carcass side it was cut into the main carcass parts according to the Rulebook. The results of the study showed that the addition of flax seed in the diet did not have a statistically significant effect on the body weight of bulls at the end of the trial. It was found that the addition of flax seed in the feed during the final stage of fattening did not have an impact on the differences in the average overall gain of bulls and the feed conversion ratio. Based on the data obtained by cutting of carcass sides to main parts, it was established that feeding with flax seeds had no significant effect on the share of carcass parts.
AB  - Eksperiment je postavljen sa ciljem da se ispita efekat dodavanja semena lana, u ishranu junadi, u završnoj fazi tova. Za ogled je odabrano 30 muških junadi simentalske rase ujednačenih početnih telesnih masa, koja su podeljena u 2 grupe (KON (kontrolna) i FS (ogledna)). Kontrolna grupa junadi nije konzumirala seme lana kao dodatak ishrani. Junad ogledne grupe su konzumirala seme lana u količini od 3,75% (300 g dnevno) koncentrovanog dela obroka u poslednjih 90 dana tova, tj. 300 g dnevno. Istraživanje je obuhvatilo ispitivanje rezultata tova, klanične karakteristike i sastava trupa junadi. Nakon klanja izvršeno je pojedinačno merenje toplih polutki sa i bez bubrežnog loja. Posle hlađenja leva polutka je rasecana u osnovne delove prema Pravilniku. Rezultati istraživanja su pokazali da dodatak semena lana u ishrani nije imao statistički značajan uticaj na masu junadi na kraju ogleda. Utvrđeno je da dodatak semena lana u ishranu tokom završne faze tova nije imao uticaj na razlike u prosečnom ukupnom prirastu (PUP) junadi i konverziji hrane. Na osnovu podataka dobijenih rasecanjem poluki junadi na osnovne delove utvrđeno je da ishrana sa semenom lana nema značajan uticaj na udeo delova trupa.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Study of fattening and slaughter traits of cattle under the influence of flax seed based nutrition
T1  - Ispitivanje tovnih i klaničnih osobina junadi pod uticajem ishrane sa semenom lana
EP  - 189
IS  - 2
SP  - 179
VL  - 35
DO  - 10.2298/BAH1902179P
ER  - 

@article{
author = "Petričević, Maja and Živković, Dušan and Ostojić-Andrić, Dušica and Nikšić, Dragan and Petričević, Veselin and Gogić, Marija and Mandić, Violeta",
year = "2019",
abstract = "The trial was designed in order to examine the impact of flax seed in the nutrition of young cattle/bulls, in the final stage of the fattening. In the trial, 30 bulls of Simmental breed of uniform initial weight were selected, divided into 2 groups (control and experimental). The control animal group did not consume flax seed as a food supplement. Cattle of the experimental group consumed flax seed in an amount of 3.75% (300 g per day) of concentrated meal in the last 90 days of fattening, i.e. 300 g per day. The study included the examination of the fattening performance, slaughter traits and the composition of the bovine carcass. After slaughtering, warm carcass sides, with and without kidneys, were measured individually. Subsequent to period of cooling, the left carcass side it was cut into the main carcass parts according to the Rulebook. The results of the study showed that the addition of flax seed in the diet did not have a statistically significant effect on the body weight of bulls at the end of the trial. It was found that the addition of flax seed in the feed during the final stage of fattening did not have an impact on the differences in the average overall gain of bulls and the feed conversion ratio. Based on the data obtained by cutting of carcass sides to main parts, it was established that feeding with flax seeds had no significant effect on the share of carcass parts., Eksperiment je postavljen sa ciljem da se ispita efekat dodavanja semena lana, u ishranu junadi, u završnoj fazi tova. Za ogled je odabrano 30 muških junadi simentalske rase ujednačenih početnih telesnih masa, koja su podeljena u 2 grupe (KON (kontrolna) i FS (ogledna)). Kontrolna grupa junadi nije konzumirala seme lana kao dodatak ishrani. Junad ogledne grupe su konzumirala seme lana u količini od 3,75% (300 g dnevno) koncentrovanog dela obroka u poslednjih 90 dana tova, tj. 300 g dnevno. Istraživanje je obuhvatilo ispitivanje rezultata tova, klanične karakteristike i sastava trupa junadi. Nakon klanja izvršeno je pojedinačno merenje toplih polutki sa i bez bubrežnog loja. Posle hlađenja leva polutka je rasecana u osnovne delove prema Pravilniku. Rezultati istraživanja su pokazali da dodatak semena lana u ishrani nije imao statistički značajan uticaj na masu junadi na kraju ogleda. Utvrđeno je da dodatak semena lana u ishranu tokom završne faze tova nije imao uticaj na razlike u prosečnom ukupnom prirastu (PUP) junadi i konverziji hrane. Na osnovu podataka dobijenih rasecanjem poluki junadi na osnovne delove utvrđeno je da ishrana sa semenom lana nema značajan uticaj na udeo delova trupa.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Study of fattening and slaughter traits of cattle under the influence of flax seed based nutrition, Ispitivanje tovnih i klaničnih osobina junadi pod uticajem ishrane sa semenom lana",
pages = "189-179",
number = "2",
volume = "35",
doi = "10.2298/BAH1902179P"
}

Petričević, M., Živković, D., Ostojić-Andrić, D., Nikšić, D., Petričević, V., Gogić, M.,& Mandić, V.. (2019). Study of fattening and slaughter traits of cattle under the influence of flax seed based nutrition. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 35(2), 179-189.
https://doi.org/10.2298/BAH1902179P

Petričević M, Živković D, Ostojić-Andrić D, Nikšić D, Petričević V, Gogić M, Mandić V. Study of fattening and slaughter traits of cattle under the influence of flax seed based nutrition. in Biotechnology in Animal Husbandry. 2019;35(2):179-189.
doi:10.2298/BAH1902179P .

Petričević, Maja, Živković, Dušan, Ostojić-Andrić, Dušica, Nikšić, Dragan, Petričević, Veselin, Gogić, Marija, Mandić, Violeta, "Study of fattening and slaughter traits of cattle under the influence of flax seed based nutrition" in Biotechnology in Animal Husbandry, 35, no. 2 (2019):179-189,
https://doi.org/10.2298/BAH1902179P . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Tomović, Vladimir
AU  - Ikonić, Predrag
AU  - Lorenzo Rodriguez, Jose Manuel
AU  - Barba, Francisco J.
AU  - Djekić, Ilija
AU  - Nastasijević, Ivan
AU  - Stajić, Slaviša
AU  - Živković, Dušan
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4957
AB  - Purpose -The purpose of this paper is to investigate the ability of the computer vision system (CVS) to evaluate the colour of poultry meat. The advantages of the CVS over traditional methods were also explored. Design/methodology/approach -The research was carried out on m. pectoralis major samples of three animals for each of the following four species: chicken, turkey, duck and goose. The total colour difference (.E) and the degree of difference of hue, chroma and lightness between the methods were calculated. In addition, a trained panel of 14 people was used to carry out three different similarity tests analysed using.2 one sample test and one-way ANOVA. The correlation coefficient between CVS and colourimeter measures was evaluated using the Spearman rank correlation test. Findings -The total colour difference (.E) between the methods employed was so large that the generated colour(s) could be considered more opposite than similar. The CVS-generated colour chips were more similar to the sample of the meat products visualised on the monitor compared to colourimeter-generated colour chips in all (100 per cent) individual trials performed. The use of the colourimeter for colour evaluation of lighter coloured poultry meat (chicken and turkey) was unrepresentative. Practical implications - In this study, a CVS was developed to measure the colour of poultry meat as an alternative to conventional colourimeters. Originality/ value - The research has demonstrated that the use of a CVS should be considered a superior alternative to the traditional method for measuring colour of chicken, turkey, duck and goose meat.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Evaluation of poultry meat colour using computer vision system and colourimeter Is there a difference?
EP  - 1087
IS  - 5
SP  - 1078
VL  - 121
DO  - 10.1108/BFJ-06-2018-0376
ER  - 

@article{
author = "Tomašević, Igor and Tomović, Vladimir and Ikonić, Predrag and Lorenzo Rodriguez, Jose Manuel and Barba, Francisco J. and Djekić, Ilija and Nastasijević, Ivan and Stajić, Slaviša and Živković, Dušan",
year = "2019",
abstract = "Purpose -The purpose of this paper is to investigate the ability of the computer vision system (CVS) to evaluate the colour of poultry meat. The advantages of the CVS over traditional methods were also explored. Design/methodology/approach -The research was carried out on m. pectoralis major samples of three animals for each of the following four species: chicken, turkey, duck and goose. The total colour difference (.E) and the degree of difference of hue, chroma and lightness between the methods were calculated. In addition, a trained panel of 14 people was used to carry out three different similarity tests analysed using.2 one sample test and one-way ANOVA. The correlation coefficient between CVS and colourimeter measures was evaluated using the Spearman rank correlation test. Findings -The total colour difference (.E) between the methods employed was so large that the generated colour(s) could be considered more opposite than similar. The CVS-generated colour chips were more similar to the sample of the meat products visualised on the monitor compared to colourimeter-generated colour chips in all (100 per cent) individual trials performed. The use of the colourimeter for colour evaluation of lighter coloured poultry meat (chicken and turkey) was unrepresentative. Practical implications - In this study, a CVS was developed to measure the colour of poultry meat as an alternative to conventional colourimeters. Originality/ value - The research has demonstrated that the use of a CVS should be considered a superior alternative to the traditional method for measuring colour of chicken, turkey, duck and goose meat.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Evaluation of poultry meat colour using computer vision system and colourimeter Is there a difference?",
pages = "1087-1078",
number = "5",
volume = "121",
doi = "10.1108/BFJ-06-2018-0376"
}

Tomašević, I., Tomović, V., Ikonić, P., Lorenzo Rodriguez, J. M., Barba, F. J., Djekić, I., Nastasijević, I., Stajić, S.,& Živković, D.. (2019). Evaluation of poultry meat colour using computer vision system and colourimeter Is there a difference?. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 121(5), 1078-1087.
https://doi.org/10.1108/BFJ-06-2018-0376

Tomašević I, Tomović V, Ikonić P, Lorenzo Rodriguez JM, Barba FJ, Djekić I, Nastasijević I, Stajić S, Živković D. Evaluation of poultry meat colour using computer vision system and colourimeter Is there a difference?. in British Food Journal. 2019;121(5):1078-1087.
doi:10.1108/BFJ-06-2018-0376 .

Tomašević, Igor, Tomović, Vladimir, Ikonić, Predrag, Lorenzo Rodriguez, Jose Manuel, Barba, Francisco J., Djekić, Ilija, Nastasijević, Ivan, Stajić, Slaviša, Živković, Dušan, "Evaluation of poultry meat colour using computer vision system and colourimeter Is there a difference?" in British Food Journal, 121, no. 5 (2019):1078-1087,
https://doi.org/10.1108/BFJ-06-2018-0376 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Tomašević, Igor
AU  - Djekić, Ilija
AU  - Ivanović, Nikola
AU  - Živković, Dušan
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4757
AB  - Animal fat in all-chicken frankfurters (control) was replaced with pretreated linseed oil to provide 50 and 100% of recommended daily alpha-linolenic acid intake. Linseed oil was pretreated with multifunctional corn ingredient (E25 and E50) and alginate mixture (G25 and G50). No impairments in water binding properties of the modified frankfurter matrix were observed. Significant increase in b* and h values was observed, intensively in G treatments. Significantly higher hardness was observed in E25 and chewiness in both E treatments. During storage, an increase in yellowness, hardness, cohesiveness, and chewiness was recorded in all treatments including control. Significant improvement of fatty acid profiles was recorded in all modified frankfurters. Observed differences in some parameters of technological characteristics were not confirmed in sensory evaluations. The results of sensory analysis indicate that the level of fat replacement with linseed oil and the manner of pretreatment did not lead to unacceptability. Practical applicationsFrankfurters are well-known comminuted meat products usually made from pork and beef, but despite a considerable increase in poultry meat production over the past two decades, research on all-poultry frankfurters with fat partly replaced by pretreated oil are rare. The results of this current study showed that all-chicken frankfurters with 50% of recommended daily intake of ALA had very similar characteristics to control, while increasing content of linseed oil (to 100%) potentially can impair sensory characteristics, depending of oil pretreatment, but not below the acceptability. Since data in literature are scarce in terms of all-chicken frankfurters with fat partly replaced by pretreated oil, the results of this research complement the results of the research on pork and beef frankfurters and the results of the study on the use of linseed oil in other meat products.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Use of linseed oil in improving the quality of chicken frankfurters
IS  - 2
VL  - 42
DO  - 10.1111/jfpp.13529
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Tomašević, Igor and Djekić, Ilija and Ivanović, Nikola and Živković, Dušan",
year = "2018",
abstract = "Animal fat in all-chicken frankfurters (control) was replaced with pretreated linseed oil to provide 50 and 100% of recommended daily alpha-linolenic acid intake. Linseed oil was pretreated with multifunctional corn ingredient (E25 and E50) and alginate mixture (G25 and G50). No impairments in water binding properties of the modified frankfurter matrix were observed. Significant increase in b* and h values was observed, intensively in G treatments. Significantly higher hardness was observed in E25 and chewiness in both E treatments. During storage, an increase in yellowness, hardness, cohesiveness, and chewiness was recorded in all treatments including control. Significant improvement of fatty acid profiles was recorded in all modified frankfurters. Observed differences in some parameters of technological characteristics were not confirmed in sensory evaluations. The results of sensory analysis indicate that the level of fat replacement with linseed oil and the manner of pretreatment did not lead to unacceptability. Practical applicationsFrankfurters are well-known comminuted meat products usually made from pork and beef, but despite a considerable increase in poultry meat production over the past two decades, research on all-poultry frankfurters with fat partly replaced by pretreated oil are rare. The results of this current study showed that all-chicken frankfurters with 50% of recommended daily intake of ALA had very similar characteristics to control, while increasing content of linseed oil (to 100%) potentially can impair sensory characteristics, depending of oil pretreatment, but not below the acceptability. Since data in literature are scarce in terms of all-chicken frankfurters with fat partly replaced by pretreated oil, the results of this research complement the results of the research on pork and beef frankfurters and the results of the study on the use of linseed oil in other meat products.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Use of linseed oil in improving the quality of chicken frankfurters",
number = "2",
volume = "42",
doi = "10.1111/jfpp.13529"
}

Stajić, S., Stanišić, N., Tomašević, I., Djekić, I., Ivanović, N.,& Živković, D.. (2018). Use of linseed oil in improving the quality of chicken frankfurters. in Journal of Food Processing and Preservation
Wiley, Hoboken., 42(2).
https://doi.org/10.1111/jfpp.13529

Stajić S, Stanišić N, Tomašević I, Djekić I, Ivanović N, Živković D. Use of linseed oil in improving the quality of chicken frankfurters. in Journal of Food Processing and Preservation. 2018;42(2).
doi:10.1111/jfpp.13529 .

Stajić, Slaviša, Stanišić, Nikola, Tomašević, Igor, Djekić, Ilija, Ivanović, Nikola, Živković, Dušan, "Use of linseed oil in improving the quality of chicken frankfurters" in Journal of Food Processing and Preservation, 42, no. 2 (2018),
https://doi.org/10.1111/jfpp.13529 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Lević, Steva
AU  - Tomović, Vladimir
AU  - Lilić, Slobodan
AU  - Vranić, Danijela
AU  - Jokanović, Marija
AU  - Živković, Dušan
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4642
AB  - The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p lt 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
EP  - 375
IS  - 4
SP  - 367
VL  - 68
DO  - 10.2478/pjfns-2018-0006
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Lević, Steva and Tomović, Vladimir and Lilić, Slobodan and Vranić, Danijela and Jokanović, Marija and Živković, Dušan",
year = "2018",
abstract = "The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p lt 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.",
publisher = "De Gruyter Poland Sp Zoo, Warsaw",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations",
pages = "375-367",
number = "4",
volume = "68",
doi = "10.2478/pjfns-2018-0006"
}

Stajić, S., Stanišić, N., Lević, S., Tomović, V., Lilić, S., Vranić, D., Jokanović, M.,& Živković, D.. (2018). Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. in Polish Journal of Food and Nutrition Sciences
De Gruyter Poland Sp Zoo, Warsaw., 68(4), 367-375.
https://doi.org/10.2478/pjfns-2018-0006

Stajić S, Stanišić N, Lević S, Tomović V, Lilić S, Vranić D, Jokanović M, Živković D. Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. in Polish Journal of Food and Nutrition Sciences. 2018;68(4):367-375.
doi:10.2478/pjfns-2018-0006 .

Stajić, Slaviša, Stanišić, Nikola, Lević, Steva, Tomović, Vladimir, Lilić, Slobodan, Vranić, Danijela, Jokanović, Marija, Živković, Dušan, "Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations" in Polish Journal of Food and Nutrition Sciences, 68, no. 4 (2018):367-375,
https://doi.org/10.2478/pjfns-2018-0006 . .

TY  - CONF
AU  - Stajić, Slaviša
AU  - Lilić, Slobodan
AU  - Vranić, Danijela
AU  - Tomović, Vladimir
AU  - Živković, Dušan
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5646
AB  - The study examined the fatty acid profile of fermented sausages in which one part of backfat (making up 5%, 7% and 9% of the control treatment formulation) was replaced with flaxseed oil pre-treated with alginate and soy protein isolate. Increase in the content of pre-treated flaxseed oil had a significant effect on the fatty acid profile, which progressively changed with the increase of the oil content: saturated fatty acid content, content of oleic and total monounsaturated fatty acids were significantly lower while the content of α-linolenic acid increased multiple times (15–40 times) with the addition of flaxseed oil. Fermented sausages with flaxseed oil had significantly favorable PUFA/SFA and n-6/n-3 ratios.
AB  - U ovom ogledu ispitivan je sastav masnih kiselina fermentisanih kobasica kod kojih je deo čvrstog masnog tkiva (ČMT, koje čini 5, 7 i 9% nadeva) zamenjen lanenim uljem pripremljenim kao alginatni gel i emulzijom sa izolatom proteina soje. Zamena dela ČMT-a lanenim uljem imala je značajan uticaj na sastav masnih kiselina koji se progresivno menjao sa povećanjem sadržaja ulja: sadržaj zasićenih masnih kiselina, oleinske i ukupnih mononezasićenih masnih kiselina je značajno smanjen dok je sadržaj α-linolenske kiseline višestruko veći (15–40 puta) kod varijanti s lanenim uljem. Fermentisane kobasice sa lanenim uljem imale su značajno povoljnije odnose PUFA/SFA i n-6/n-3.
C3  - 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018.
T1  - Fatty Acid Profile of Lipids of Fermented Sausages with Flaxseed Added
T1  - Sastav lipida fermentisanih kobasica sa dodatkom lanenog ulja
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5646
ER  - 

@conference{
author = "Stajić, Slaviša and Lilić, Slobodan and Vranić, Danijela and Tomović, Vladimir and Živković, Dušan",
year = "2018",
abstract = "The study examined the fatty acid profile of fermented sausages in which one part of backfat (making up 5%, 7% and 9% of the control treatment formulation) was replaced with flaxseed oil pre-treated with alginate and soy protein isolate. Increase in the content of pre-treated flaxseed oil had a significant effect on the fatty acid profile, which progressively changed with the increase of the oil content: saturated fatty acid content, content of oleic and total monounsaturated fatty acids were significantly lower while the content of α-linolenic acid increased multiple times (15–40 times) with the addition of flaxseed oil. Fermented sausages with flaxseed oil had significantly favorable PUFA/SFA and n-6/n-3 ratios., U ovom ogledu ispitivan je sastav masnih kiselina fermentisanih kobasica kod kojih je deo čvrstog masnog tkiva (ČMT, koje čini 5, 7 i 9% nadeva) zamenjen lanenim uljem pripremljenim kao alginatni gel i emulzijom sa izolatom proteina soje. Zamena dela ČMT-a lanenim uljem imala je značajan uticaj na sastav masnih kiselina koji se progresivno menjao sa povećanjem sadržaja ulja: sadržaj zasićenih masnih kiselina, oleinske i ukupnih mononezasićenih masnih kiselina je značajno smanjen dok je sadržaj α-linolenske kiseline višestruko veći (15–40 puta) kod varijanti s lanenim uljem. Fermentisane kobasice sa lanenim uljem imale su značajno povoljnije odnose PUFA/SFA i n-6/n-3.",
journal = "23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018.",
title = "Fatty Acid Profile of Lipids of Fermented Sausages with Flaxseed Added, Sastav lipida fermentisanih kobasica sa dodatkom lanenog ulja",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5646"
}

Stajić, S., Lilić, S., Vranić, D., Tomović, V.,& Živković, D.. (2018). Fatty Acid Profile of Lipids of Fermented Sausages with Flaxseed Added. in 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018..
https://hdl.handle.net/21.15107/rcub_agrospace_5646

Stajić S, Lilić S, Vranić D, Tomović V, Živković D. Fatty Acid Profile of Lipids of Fermented Sausages with Flaxseed Added. in 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018.. 2018;.
https://hdl.handle.net/21.15107/rcub_agrospace_5646 .

Stajić, Slaviša, Lilić, Slobodan, Vranić, Danijela, Tomović, Vladimir, Živković, Dušan, "Fatty Acid Profile of Lipids of Fermented Sausages with Flaxseed Added" in 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018. (2018),
https://hdl.handle.net/21.15107/rcub_agrospace_5646 .

TY  - JOUR
AU  - Živković, Dušan
AU  - Lilić, Slobodan
AU  - Stajić, Slaviša
AU  - Vranić, Danijela
AU  - Trbović, Dejana
AU  - Stanišić, Nikola
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4675
AB  - To improve the fatty acid (FA) composition of meat, supplements rich in n-3 polyunsaturated fatty acids (PUFA) can be added to animal diet. The aim of this research was to examine cholesterol content and FA profile of white (breast) and dark meat (leg-thigh) by feeding two groups [both with males (M) and females (F)] of 1000 broilers of the Ross-308 hybrid line by standard feed (control group - CONM and CONF) and with the addition of 6% of extruded flaxseed mixture (experimental group - EXPM and EXPF). The addition of extruded flaxseed to the diet of broilers did not affect (P>0.05) the content of cholesterol in meat, which was between 46.13 and 52.94 mg.100 g(-1) in white meat and 51.31-55.47 in dark meat. The content of alpha-linolenic acid increased significantly (P lt 0.01) in both white [0.72(CONF)-1.62(CONM) to 2.2(EXPF)-3.03(EXPM) % total FA] and dark meat [1.75(CONF)-1.98(CONM) to 4.47(EXPM)-4.66(EXMF) % total FA], as did the content of n-3 FA and PUFA, while the n-6/n-3 ratio decreased, reaching values below 6. The effect was more pronounced in the meat of females and in dark meat. By adding extruded flaxseed to broilers feed the nutritional characteristics of meat can be improved.
PB  - Univ Zagreb, Fac Agriculture, Zagreb
T2  - Journal of Central European Agriculture
T1  - Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed
EP  - 942
IS  - 4
SP  - 931
VL  - 19
DO  - 10.5513/JCEA01/19.4.2050
ER  - 

@article{
author = "Živković, Dušan and Lilić, Slobodan and Stajić, Slaviša and Vranić, Danijela and Trbović, Dejana and Stanišić, Nikola",
year = "2018",
abstract = "To improve the fatty acid (FA) composition of meat, supplements rich in n-3 polyunsaturated fatty acids (PUFA) can be added to animal diet. The aim of this research was to examine cholesterol content and FA profile of white (breast) and dark meat (leg-thigh) by feeding two groups [both with males (M) and females (F)] of 1000 broilers of the Ross-308 hybrid line by standard feed (control group - CONM and CONF) and with the addition of 6% of extruded flaxseed mixture (experimental group - EXPM and EXPF). The addition of extruded flaxseed to the diet of broilers did not affect (P>0.05) the content of cholesterol in meat, which was between 46.13 and 52.94 mg.100 g(-1) in white meat and 51.31-55.47 in dark meat. The content of alpha-linolenic acid increased significantly (P lt 0.01) in both white [0.72(CONF)-1.62(CONM) to 2.2(EXPF)-3.03(EXPM) % total FA] and dark meat [1.75(CONF)-1.98(CONM) to 4.47(EXPM)-4.66(EXMF) % total FA], as did the content of n-3 FA and PUFA, while the n-6/n-3 ratio decreased, reaching values below 6. The effect was more pronounced in the meat of females and in dark meat. By adding extruded flaxseed to broilers feed the nutritional characteristics of meat can be improved.",
publisher = "Univ Zagreb, Fac Agriculture, Zagreb",
journal = "Journal of Central European Agriculture",
title = "Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed",
pages = "942-931",
number = "4",
volume = "19",
doi = "10.5513/JCEA01/19.4.2050"
}

Živković, D., Lilić, S., Stajić, S., Vranić, D., Trbović, D.,& Stanišić, N.. (2018). Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed. in Journal of Central European Agriculture
Univ Zagreb, Fac Agriculture, Zagreb., 19(4), 931-942.
https://doi.org/10.5513/JCEA01/19.4.2050

Živković D, Lilić S, Stajić S, Vranić D, Trbović D, Stanišić N. Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed. in Journal of Central European Agriculture. 2018;19(4):931-942.
doi:10.5513/JCEA01/19.4.2050 .

Živković, Dušan, Lilić, Slobodan, Stajić, Slaviša, Vranić, Danijela, Trbović, Dejana, Stanišić, Nikola, "Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed" in Journal of Central European Agriculture, 19, no. 4 (2018):931-942,
https://doi.org/10.5513/JCEA01/19.4.2050 . .

TY  - CONF
AU  - Stajić, Slaviša
AU  - Lilić, Slobodan
AU  - Vranić, Danijela
AU  - Stanisić, Nikola
AU  - Živković, Dušan
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5635
AB  - The study examined the impact of the replacement of backfat with linseed oil on the sensory characteristics of fermented sausages. The oil was added as alginate gel and as emulsion with soy protein isolate. The content of the oil replacing backfat was around 5%, 7% and 9% of the batter. Increase the oil content and the manner of preparation did not influence the appearance and surface color. As for cut appearance, color, odor and taste grades declined progressively with the increase in the oil content. During storage, changes were mostly of the same intensity as in control. Content of linseed oil higher than 5% can negatively impact the acceptability of fermented sausages.
AB  - U ovom ogledu ispitivan je uticaj zamene čvrstog masnog tkiva (ČMT)  lanenim uljem na senzorna svojstva fermentisanih kobasica. Ulje je dodato kao alginatni gel i kao emulzija sa izolatom proteina soje. ČTM je zamenjen tako da u nadevu sadržaj ulja bude oko 5%, 7% i 9%. Povećanje zamenjenog dela ČMT-a i način pripreme generano nisu uticali na izgled na preseku i boju površine. Međutim, u pogledu izgleda na preseku, boje na preseku, mirisa i ukusa ocene su sa povećanjem sadržaja ulja progresivno bile manje. Tokom skladištenja promene uglavnom nisu bile većeg intnziteta od kontrole. Veći sadržaj lanenog ulja od 5% u nadevu feremnisanih kobasica može negativno da utiče njihovu prihvatljivost.
C3  - 22. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 10.-11. 03. 2017.
T1  - Sensory Quality of Fermented Sausages with Linseed Oil during Storage
T1  - Senzorni kvalitet fermentisanih kobasica sa dodatkom lanenog ulja tokom skladištenja
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5635
ER  - 

@conference{
author = "Stajić, Slaviša and Lilić, Slobodan and Vranić, Danijela and Stanisić, Nikola and Živković, Dušan",
year = "2017",
abstract = "The study examined the impact of the replacement of backfat with linseed oil on the sensory characteristics of fermented sausages. The oil was added as alginate gel and as emulsion with soy protein isolate. The content of the oil replacing backfat was around 5%, 7% and 9% of the batter. Increase the oil content and the manner of preparation did not influence the appearance and surface color. As for cut appearance, color, odor and taste grades declined progressively with the increase in the oil content. During storage, changes were mostly of the same intensity as in control. Content of linseed oil higher than 5% can negatively impact the acceptability of fermented sausages., U ovom ogledu ispitivan je uticaj zamene čvrstog masnog tkiva (ČMT)  lanenim uljem na senzorna svojstva fermentisanih kobasica. Ulje je dodato kao alginatni gel i kao emulzija sa izolatom proteina soje. ČTM je zamenjen tako da u nadevu sadržaj ulja bude oko 5%, 7% i 9%. Povećanje zamenjenog dela ČMT-a i način pripreme generano nisu uticali na izgled na preseku i boju površine. Međutim, u pogledu izgleda na preseku, boje na preseku, mirisa i ukusa ocene su sa povećanjem sadržaja ulja progresivno bile manje. Tokom skladištenja promene uglavnom nisu bile većeg intnziteta od kontrole. Veći sadržaj lanenog ulja od 5% u nadevu feremnisanih kobasica može negativno da utiče njihovu prihvatljivost.",
journal = "22. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 10.-11. 03. 2017.",
title = "Sensory Quality of Fermented Sausages with Linseed Oil during Storage, Senzorni kvalitet fermentisanih kobasica sa dodatkom lanenog ulja tokom skladištenja",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5635"
}

Stajić, S., Lilić, S., Vranić, D., Stanisić, N.,& Živković, D.. (2017). Sensory Quality of Fermented Sausages with Linseed Oil during Storage. in 22. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 10.-11. 03. 2017..
https://hdl.handle.net/21.15107/rcub_agrospace_5635

Stajić S, Lilić S, Vranić D, Stanisić N, Živković D. Sensory Quality of Fermented Sausages with Linseed Oil during Storage. in 22. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 10.-11. 03. 2017.. 2017;.
https://hdl.handle.net/21.15107/rcub_agrospace_5635 .

Stajić, Slaviša, Lilić, Slobodan, Vranić, Danijela, Stanisić, Nikola, Živković, Dušan, "Sensory Quality of Fermented Sausages with Linseed Oil during Storage" in 22. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 10.-11. 03. 2017. (2017),
https://hdl.handle.net/21.15107/rcub_agrospace_5635 .

TY  - JOUR
AU  - Živković, Dušan
AU  - Lilić, Slobodan
AU  - Stajić, Slaviša
AU  - Vranić, Danijela
AU  - Trbović, Dejana
AU  - Stanišić, Nikola
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4532
AB  - The aim of this experiment was to examine the effect of the addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and females) of 500 Ross 308 hybrid line chickens by standard feed (control group) and with the addition of 6% of extruded flaxseed mixture (experimental group). Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a*values were significantly lower in m. pectoralis profundus and b*values higher in m. pectoralis superficialis of both genders. In dark meat, a*values were significantly lower in the meat of males, while b*values were higher in the meat of females. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat.
AB  - Cilj ovog ogleda je bio da ispita efekat dodavanja ekstrudiranog lanenog semena u ishranu pilića, na fizičko-hemijska i senzorna svojstva mesa. Na početku tova 1000 jednodnevnih pilića linijskog hibrida Ros-308 imali su ad libitum pristup vodi i hrani. Metodom slučajnog uzorka 28. dana su formirane dve jednake grupe (sa po tri ponavljanja svaka) i približno jednakim udelom polova: kontrolna grupa (CONM - mužjaci, CONF - ženke) hranjena standardnom hranom i ogledna (EXPM - mužjaci, EXPF - ženke) hranjena sa dodatkom 6% komercijalne mešavine ekstrudiranog semena lana. Ispitivan je osnovni hemijski sastav, pH vrednost, instrumentalna boja i senzorna ocena belog mesa (grudi) i tamnog mesa (batak sa karabatkom). U pogledu osnovnog hemijskog sastava utvrđen je jedino značajno manji sadržaj proteina tamnog mesa EXPF u odnosu na CONF. Način ishrane nije uticao na pH vrednost. Oba mišića (m. pectoralis superficialis i m. pectoralis profundus) muških pilića brojlera statistički su značajno svetlija (P  lt  0.05). Udeo crvene boje značajno se smanjuje kod m. pectoralis profundus, a žute povećava kod m. pectoralis superficialis, oba pola (P  lt  0.001). U tamnom mesu (m. biceps femoris) udeo crvene boje značajno se smanjuje (P  lt  0.05) kod mesa mužjaka, a udeo žute značajno raste (P  lt  0.05) kod mesa ženki. Nije utvrđen značajan uticaj načina ishrane na senzorsku ocenu belog i tamnog mesa.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat
T1  - Uticaj ishrane obogaćene ekstrudiranim lanenim semenom na fizičko-hemijska i senzorna svojstva mesa brojlera
EP  - 231
IS  - 2
SP  - 221
VL  - 33
DO  - 10.2298/BAH1702221Z
ER  - 

@article{
author = "Živković, Dušan and Lilić, Slobodan and Stajić, Slaviša and Vranić, Danijela and Trbović, Dejana and Stanišić, Nikola",
year = "2017",
abstract = "The aim of this experiment was to examine the effect of the addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and females) of 500 Ross 308 hybrid line chickens by standard feed (control group) and with the addition of 6% of extruded flaxseed mixture (experimental group). Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a*values were significantly lower in m. pectoralis profundus and b*values higher in m. pectoralis superficialis of both genders. In dark meat, a*values were significantly lower in the meat of males, while b*values were higher in the meat of females. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat., Cilj ovog ogleda je bio da ispita efekat dodavanja ekstrudiranog lanenog semena u ishranu pilića, na fizičko-hemijska i senzorna svojstva mesa. Na početku tova 1000 jednodnevnih pilića linijskog hibrida Ros-308 imali su ad libitum pristup vodi i hrani. Metodom slučajnog uzorka 28. dana su formirane dve jednake grupe (sa po tri ponavljanja svaka) i približno jednakim udelom polova: kontrolna grupa (CONM - mužjaci, CONF - ženke) hranjena standardnom hranom i ogledna (EXPM - mužjaci, EXPF - ženke) hranjena sa dodatkom 6% komercijalne mešavine ekstrudiranog semena lana. Ispitivan je osnovni hemijski sastav, pH vrednost, instrumentalna boja i senzorna ocena belog mesa (grudi) i tamnog mesa (batak sa karabatkom). U pogledu osnovnog hemijskog sastava utvrđen je jedino značajno manji sadržaj proteina tamnog mesa EXPF u odnosu na CONF. Način ishrane nije uticao na pH vrednost. Oba mišića (m. pectoralis superficialis i m. pectoralis profundus) muških pilića brojlera statistički su značajno svetlija (P  lt  0.05). Udeo crvene boje značajno se smanjuje kod m. pectoralis profundus, a žute povećava kod m. pectoralis superficialis, oba pola (P  lt  0.001). U tamnom mesu (m. biceps femoris) udeo crvene boje značajno se smanjuje (P  lt  0.05) kod mesa mužjaka, a udeo žute značajno raste (P  lt  0.05) kod mesa ženki. Nije utvrđen značajan uticaj načina ishrane na senzorsku ocenu belog i tamnog mesa.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat, Uticaj ishrane obogaćene ekstrudiranim lanenim semenom na fizičko-hemijska i senzorna svojstva mesa brojlera",
pages = "231-221",
number = "2",
volume = "33",
doi = "10.2298/BAH1702221Z"
}

Živković, D., Lilić, S., Stajić, S., Vranić, D., Trbović, D.,& Stanišić, N.. (2017). Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 33(2), 221-231.
https://doi.org/10.2298/BAH1702221Z

Živković D, Lilić S, Stajić S, Vranić D, Trbović D, Stanišić N. Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat. in Biotechnology in Animal Husbandry. 2017;33(2):221-231.
doi:10.2298/BAH1702221Z .

Živković, Dušan, Lilić, Slobodan, Stajić, Slaviša, Vranić, Danijela, Trbović, Dejana, Stanišić, Nikola, "Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat" in Biotechnology in Animal Husbandry, 33, no. 2 (2017):221-231,
https://doi.org/10.2298/BAH1702221Z . .

TY  - JOUR
AU  - Tomović, Vladimir M.
AU  - Jokanović, Marija R.
AU  - Pihler, Ivan
AU  - Svarc-Gajić, Jaroslava V.
AU  - Vasiljević, Ivana
AU  - Škaljac, Snežana
AU  - Šojić, Branislav
AU  - Živković, Dušan
AU  - Lukić, Tin B.
AU  - Despotović, Aleksandra
AU  - Tomašević, Igor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4430
AB  - Ultimate pH value and instrumental colour (CIEL*a*b* values) characteristics, proximate (moisture, protein, total fat and total ash) and mineral composition (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) were determined in 10 (heart, tongue, lungs, spleen, liver, kidney, brain, testicle, thymus and kidney fat) edible by-products of Saanen goat male kids. Many significant or numerical differences were found in the mean values of quality characteristics among the edible by-products. Among edible organs and glands, liver had the lowest surface CIEL* value (darkest colour), and the highest levels of protein, Zn, Cu and Mn. Furthermore, the highest pH(24h), total ash, K, P and Mg levels were determined in the thymus. The testicle had the highest moisture, Ca and Ni levels. The spleen had the lowest fresh cut cross-section CIEL* value (darkest colour), and the highest Fe level. The highest total fat content and Na level were determined in the brain and kidney, respectively. Among all the edible by-products, kidney fat had the highest pH(24h), surface CIEL* value (lightest colour) and total fat content, and the lowest moisture, protein, total ash, K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn levels.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Applied Animal Research
T1  - Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids
EP  - 436
IS  - 1
SP  - 430
VL  - 45
DO  - 10.1080/09712119.2016.1206905
ER  - 

@article{
author = "Tomović, Vladimir M. and Jokanović, Marija R. and Pihler, Ivan and Svarc-Gajić, Jaroslava V. and Vasiljević, Ivana and Škaljac, Snežana and Šojić, Branislav and Živković, Dušan and Lukić, Tin B. and Despotović, Aleksandra and Tomašević, Igor",
year = "2017",
abstract = "Ultimate pH value and instrumental colour (CIEL*a*b* values) characteristics, proximate (moisture, protein, total fat and total ash) and mineral composition (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) were determined in 10 (heart, tongue, lungs, spleen, liver, kidney, brain, testicle, thymus and kidney fat) edible by-products of Saanen goat male kids. Many significant or numerical differences were found in the mean values of quality characteristics among the edible by-products. Among edible organs and glands, liver had the lowest surface CIEL* value (darkest colour), and the highest levels of protein, Zn, Cu and Mn. Furthermore, the highest pH(24h), total ash, K, P and Mg levels were determined in the thymus. The testicle had the highest moisture, Ca and Ni levels. The spleen had the lowest fresh cut cross-section CIEL* value (darkest colour), and the highest Fe level. The highest total fat content and Na level were determined in the brain and kidney, respectively. Among all the edible by-products, kidney fat had the highest pH(24h), surface CIEL* value (lightest colour) and total fat content, and the lowest moisture, protein, total ash, K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn levels.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Applied Animal Research",
title = "Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids",
pages = "436-430",
number = "1",
volume = "45",
doi = "10.1080/09712119.2016.1206905"
}

Tomović, V. M., Jokanović, M. R., Pihler, I., Svarc-Gajić, J. V., Vasiljević, I., Škaljac, S., Šojić, B., Živković, D., Lukić, T. B., Despotović, A.,& Tomašević, I.. (2017). Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids. in Journal of Applied Animal Research
Taylor & Francis Ltd, Abingdon., 45(1), 430-436.
https://doi.org/10.1080/09712119.2016.1206905

Tomović VM, Jokanović MR, Pihler I, Svarc-Gajić JV, Vasiljević I, Škaljac S, Šojić B, Živković D, Lukić TB, Despotović A, Tomašević I. Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids. in Journal of Applied Animal Research. 2017;45(1):430-436.
doi:10.1080/09712119.2016.1206905 .

Tomović, Vladimir M., Jokanović, Marija R., Pihler, Ivan, Svarc-Gajić, Jaroslava V., Vasiljević, Ivana, Škaljac, Snežana, Šojić, Branislav, Živković, Dušan, Lukić, Tin B., Despotović, Aleksandra, Tomašević, Igor, "Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids" in Journal of Applied Animal Research, 45, no. 1 (2017):430-436,
https://doi.org/10.1080/09712119.2016.1206905 . .

TY  - CONF
AU  - Stajić, Slaviša
AU  - Stanisić, Nikola
AU  - Novaković, Saša
AU  - Kovjanić, Natasa
AU  - Tomović, Vladimir
AU  - Jokanović, Marija
AU  - Živković, Dušan
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5625
AB  - In order to improve the functional properties of dry fermented sausages, one part of backfat can be substituted with oils that have a more favourable fatty acid profile. In this experiment, one part of backfat in the mixture for dry fermented sausages was replaced with flaxseed and grapeseed oils prepared as alginate gel, with the content of oil in the mixture equalling 3% and 5%. The type and amount of oil did not affect the change in pH values. Sausages with flaxseed oil received lower grades for colour, odour, flavour and overall acceptability compared with the control and grapeseed oil variant. Increase in the flaxseed oil content in the mixture resulted in lower sensory analysis grades.
AB  - U smislu poboljšanja funkcionalnih svojstava suvih fermentisanih kobasica moguće je deo masnog tkiva zameniti uljima s povoljnijim masnokiselinskim profilom. U ovom ogledu deo čvrstog masnog tkiva u nadevu suvih fermentisanih kobasica zamenjen je lanenim i uljem od koštica grožđa pripremljenim kao alginatni gel tako da je u nadevu sadržaj ulja bio oko 3% i 5%. Vrsta i količina ulja nisu uticali na tok promene pH vrednosti. Kobasice s lanenim uljem ocenjene su manjim ocenama u pogledu boje, mirisa, ukusa i ukupne prihvatljivosti u odnosu na kontrolnu kobasicu i kobasice sa uljem od koštica grožđa. Povećanje sadržaja lanenog ulja u nadevu uticalo je na smanjenje ocena senzorne analize.
C3  - 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016.
T1  - The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages
T1  - Uticaj biljnih ulja na fizičko-hemijska i senzorna svojstva suvih fermentisanih kobasica
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5625
ER  - 

@conference{
author = "Stajić, Slaviša and Stanisić, Nikola and Novaković, Saša and Kovjanić, Natasa and Tomović, Vladimir and Jokanović, Marija and Živković, Dušan",
year = "2016",
abstract = "In order to improve the functional properties of dry fermented sausages, one part of backfat can be substituted with oils that have a more favourable fatty acid profile. In this experiment, one part of backfat in the mixture for dry fermented sausages was replaced with flaxseed and grapeseed oils prepared as alginate gel, with the content of oil in the mixture equalling 3% and 5%. The type and amount of oil did not affect the change in pH values. Sausages with flaxseed oil received lower grades for colour, odour, flavour and overall acceptability compared with the control and grapeseed oil variant. Increase in the flaxseed oil content in the mixture resulted in lower sensory analysis grades., U smislu poboljšanja funkcionalnih svojstava suvih fermentisanih kobasica moguće je deo masnog tkiva zameniti uljima s povoljnijim masnokiselinskim profilom. U ovom ogledu deo čvrstog masnog tkiva u nadevu suvih fermentisanih kobasica zamenjen je lanenim i uljem od koštica grožđa pripremljenim kao alginatni gel tako da je u nadevu sadržaj ulja bio oko 3% i 5%. Vrsta i količina ulja nisu uticali na tok promene pH vrednosti. Kobasice s lanenim uljem ocenjene su manjim ocenama u pogledu boje, mirisa, ukusa i ukupne prihvatljivosti u odnosu na kontrolnu kobasicu i kobasice sa uljem od koštica grožđa. Povećanje sadržaja lanenog ulja u nadevu uticalo je na smanjenje ocena senzorne analize.",
journal = "21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016.",
title = "The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages, Uticaj biljnih ulja na fizičko-hemijska i senzorna svojstva suvih fermentisanih kobasica",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5625"
}

Stajić, S., Stanisić, N., Novaković, S., Kovjanić, N., Tomović, V., Jokanović, M.,& Živković, D.. (2016). The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages. in 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016..
https://hdl.handle.net/21.15107/rcub_agrospace_5625

Stajić S, Stanisić N, Novaković S, Kovjanić N, Tomović V, Jokanović M, Živković D. The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages. in 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016.. 2016;.
https://hdl.handle.net/21.15107/rcub_agrospace_5625 .

Stajić, Slaviša, Stanisić, Nikola, Novaković, Saša, Kovjanić, Natasa, Tomović, Vladimir, Jokanović, Marija, Živković, Dušan, "The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages" in 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016. (2016),
https://hdl.handle.net/21.15107/rcub_agrospace_5625 .

TY  - JOUR
AU  - Stanišić, Nikola
AU  - Parunović, Nenad
AU  - Stajić, Slaviša
AU  - Petrović, Milica
AU  - Radović, Čedomir
AU  - Živković, Dušan
AU  - Petricević, Maja
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4005
AB  - The influence of storage on meat colour differences between free-range Swallow Belly Mangalitsa (MA, n = 19) and commercially reared Swedish Landrace (SL, n = 17) pigs, are investigated in the present study. Proximate composition analyses were done on fresh samples of M. longissimus thoracis (LT) and M. gluteus medius (GM), while pH values and colour quality attributes were determined on fresh cuts of the muscles (day 1) and after 3 and 6 days of vacuum storage at 4 +/- 1 degrees C. MA pork had a significantly higher share of intramuscular fat, a darker colour, a higher deoxymyoglobin (Mb) content and oxy / met (oxymyoglobin / metmyoglobin) ratio, higher pH(24h) values and a slower pH decline compared to the control SL group (P  lt  0.05). Greater changes in myoglobin forms during storage were observed in MA pork, which were reflected in a significant decrease in the content of Mb and an increase in the oxy / met ratio (P  lt  0.05). After 6 days of vacuum storage, higher pH(6d) values, a lower metmyoglobin (MetMb) content and a higher oxy / met ratio of MA pork lead to the conclusion that aged meat from free-range Swallow Belly Mangalitsa pigs had better colour quality compared to Swedish Landrace pigs.
PB  - Copernicus Gesellschaft Mbh, Gottingen
T2  - Archives Animal Breeding
T1  - Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage
EP  - 166
IS  - 1
SP  - 159
VL  - 59
DO  - 10.5194/aab-59-159-2016
ER  - 

@article{
author = "Stanišić, Nikola and Parunović, Nenad and Stajić, Slaviša and Petrović, Milica and Radović, Čedomir and Živković, Dušan and Petricević, Maja",
year = "2016",
abstract = "The influence of storage on meat colour differences between free-range Swallow Belly Mangalitsa (MA, n = 19) and commercially reared Swedish Landrace (SL, n = 17) pigs, are investigated in the present study. Proximate composition analyses were done on fresh samples of M. longissimus thoracis (LT) and M. gluteus medius (GM), while pH values and colour quality attributes were determined on fresh cuts of the muscles (day 1) and after 3 and 6 days of vacuum storage at 4 +/- 1 degrees C. MA pork had a significantly higher share of intramuscular fat, a darker colour, a higher deoxymyoglobin (Mb) content and oxy / met (oxymyoglobin / metmyoglobin) ratio, higher pH(24h) values and a slower pH decline compared to the control SL group (P  lt  0.05). Greater changes in myoglobin forms during storage were observed in MA pork, which were reflected in a significant decrease in the content of Mb and an increase in the oxy / met ratio (P  lt  0.05). After 6 days of vacuum storage, higher pH(6d) values, a lower metmyoglobin (MetMb) content and a higher oxy / met ratio of MA pork lead to the conclusion that aged meat from free-range Swallow Belly Mangalitsa pigs had better colour quality compared to Swedish Landrace pigs.",
publisher = "Copernicus Gesellschaft Mbh, Gottingen",
journal = "Archives Animal Breeding",
title = "Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage",
pages = "166-159",
number = "1",
volume = "59",
doi = "10.5194/aab-59-159-2016"
}

Stanišić, N., Parunović, N., Stajić, S., Petrović, M., Radović, Č., Živković, D.,& Petricević, M.. (2016). Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage. in Archives Animal Breeding
Copernicus Gesellschaft Mbh, Gottingen., 59(1), 159-166.
https://doi.org/10.5194/aab-59-159-2016

Stanišić N, Parunović N, Stajić S, Petrović M, Radović Č, Živković D, Petricević M. Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage. in Archives Animal Breeding. 2016;59(1):159-166.
doi:10.5194/aab-59-159-2016 .

Stanišić, Nikola, Parunović, Nenad, Stajić, Slaviša, Petrović, Milica, Radović, Čedomir, Živković, Dušan, Petricević, Maja, "Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage" in Archives Animal Breeding, 59, no. 1 (2016):159-166,
https://doi.org/10.5194/aab-59-159-2016 . .

TY  - CONF
AU  - Tasić, Tatjana
AU  - Ikonić, Predrag
AU  - Živković, Dušan
AU  - Stajić, Slaviša
AU  - Pajin, Biljana
AU  - Lončarević, Ivana
AU  - Tomović, Vladimir
AU  - Jokanović, Marija
AU  - Skaljac, Snežana
AU  - Sojić, Branislav
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5596
AB  - U ovom radu utvrđen je sadržaj vlage, proteina, ukupne masti i ukupnog pepela u M. semimembranosus (SM) i M. longissimus thoracis et lumborum (LTL) pet čistih rasa svinja: Velika Bela (n=118), Landras (n=116), Durok (n=112), Hempšir (n=112) i Pietren (n=121), odgajanih u Vojvodini. Osnovni hemijski sastav određen je ISO metodama. Ukupno, prosečan sadržaj (g/100g) vlage, proteina, ukupne masti i ukupnog pepela u svim ispitanim mišićima SM i LTL (n=1158) je bio: 75.68, 21.73, 1.36 i 1.14, respektivno. Svinjsko meso proizvedeno u Vojvodini pokazuje sličan sadržaj vlage, proteina, masti i pepela u poređenju sa sadržajima utvrđenim u drugim zemljama.
C3  - 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015.
T1  - Hemijski sastav M. Semimembranosus i M. Longissimus Thoracis et Lumborum svinja pet čistih rasa odgajanih u Vojvodini
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5596
ER  - 

@conference{
author = "Tasić, Tatjana and Ikonić, Predrag and Živković, Dušan and Stajić, Slaviša and Pajin, Biljana and Lončarević, Ivana and Tomović, Vladimir and Jokanović, Marija and Skaljac, Snežana and Sojić, Branislav",
year = "2015",
abstract = "U ovom radu utvrđen je sadržaj vlage, proteina, ukupne masti i ukupnog pepela u M. semimembranosus (SM) i M. longissimus thoracis et lumborum (LTL) pet čistih rasa svinja: Velika Bela (n=118), Landras (n=116), Durok (n=112), Hempšir (n=112) i Pietren (n=121), odgajanih u Vojvodini. Osnovni hemijski sastav određen je ISO metodama. Ukupno, prosečan sadržaj (g/100g) vlage, proteina, ukupne masti i ukupnog pepela u svim ispitanim mišićima SM i LTL (n=1158) je bio: 75.68, 21.73, 1.36 i 1.14, respektivno. Svinjsko meso proizvedeno u Vojvodini pokazuje sličan sadržaj vlage, proteina, masti i pepela u poređenju sa sadržajima utvrđenim u drugim zemljama.",
journal = "20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015.",
title = "Hemijski sastav M. Semimembranosus i M. Longissimus Thoracis et Lumborum svinja pet čistih rasa odgajanih u Vojvodini",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5596"
}

Tasić, T., Ikonić, P., Živković, D., Stajić, S., Pajin, B., Lončarević, I., Tomović, V., Jokanović, M., Skaljac, S.,& Sojić, B.. (2015). Hemijski sastav M. Semimembranosus i M. Longissimus Thoracis et Lumborum svinja pet čistih rasa odgajanih u Vojvodini. in 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015..
https://hdl.handle.net/21.15107/rcub_agrospace_5596

Tasić T, Ikonić P, Živković D, Stajić S, Pajin B, Lončarević I, Tomović V, Jokanović M, Skaljac S, Sojić B. Hemijski sastav M. Semimembranosus i M. Longissimus Thoracis et Lumborum svinja pet čistih rasa odgajanih u Vojvodini. in 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015.. 2015;.
https://hdl.handle.net/21.15107/rcub_agrospace_5596 .

Tasić, Tatjana, Ikonić, Predrag, Živković, Dušan, Stajić, Slaviša, Pajin, Biljana, Lončarević, Ivana, Tomović, Vladimir, Jokanović, Marija, Skaljac, Snežana, Sojić, Branislav, "Hemijski sastav M. Semimembranosus i M. Longissimus Thoracis et Lumborum svinja pet čistih rasa odgajanih u Vojvodini" in 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015. (2015),
https://hdl.handle.net/21.15107/rcub_agrospace_5596 .

TY  - CONF
AU  - Tomović, Vladimir
AU  - Jokanović, Marija
AU  - Skaljac, Snežana
AU  - Sojić, Branislav
AU  - Tasić, Tatjana
AU  - Ikonić, Predrag
AU  - Živković, Dušan
AU  - Stajić, Slaviša
AU  - Pajin, Biljana
AU  - Lončarević, Ivana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5595
AB  - In this paper the content of moisture, protein, total fat and total ash in the M. semimembranosus (SM) and M. longissimus thoracis et lumborum (LTL) from five purebred pigs: Large White (n=118), Landrace (n=116), Duroc (n=112), Hampshire (n=112) and Pietrain (n=121), reared in Vojvodina was determined. Components of proximate composition were determined by ISO methods. Overall, the average content (g/100g) of moisture, protein, total fat and total ash in all the SM and LTL (n=1158) was: 75.68, 21.73, 1.36 and 1.14, respectively. The Vojvodian pork showed same moisture, protein, total fat and total ash content compared with the values found in other countries.
AB  - U ovom radu utvrđen je sadržaj vlage, proteina, ukupne masti i ukupnog pepela u jetrama i bubrezima svinja pet čistih rasa: Velika Bela (n=118), Landras (n=116), Durok (n=112), Hempšir (n=112) i Pietren (n=121), odgajanih u Vojvodini. Osnovni hemijski sastav određen je ISO metodama. Rasa svinja ne utiče značajno (P>0.05), dok vrsta iznutrice utiče značajno (P lt 0.05; P lt 0.001) na sadržaj vlage, proteina, ukupne masti i ukupnog pepela. Prosečan sadržaj (g/100g) vlage, proteina, ukupne masti i ukupnog pepela u svim ispitanim jetrama (n=579) je bio: 71.05, 21.34, 3.24 i 1.48, dok je u svim ispitanim bubrezima (n=579) bio: 79.43, 16.16, 3.13 i 1.20, respektivno.
C3  - 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015.
T1  - Proximate Composition of M. Semimembranosus and M. Longissimus Thoracis Et Lumborum From Five Purebred Pigs Produced In Vojvodina
T1  - Hemijski sastav jetri i bubrega svinja pet čistih rasa odgajanih u Vojvodini
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5595
ER  - 

@conference{
author = "Tomović, Vladimir and Jokanović, Marija and Skaljac, Snežana and Sojić, Branislav and Tasić, Tatjana and Ikonić, Predrag and Živković, Dušan and Stajić, Slaviša and Pajin, Biljana and Lončarević, Ivana",
year = "2015",
abstract = "In this paper the content of moisture, protein, total fat and total ash in the M. semimembranosus (SM) and M. longissimus thoracis et lumborum (LTL) from five purebred pigs: Large White (n=118), Landrace (n=116), Duroc (n=112), Hampshire (n=112) and Pietrain (n=121), reared in Vojvodina was determined. Components of proximate composition were determined by ISO methods. Overall, the average content (g/100g) of moisture, protein, total fat and total ash in all the SM and LTL (n=1158) was: 75.68, 21.73, 1.36 and 1.14, respectively. The Vojvodian pork showed same moisture, protein, total fat and total ash content compared with the values found in other countries., U ovom radu utvrđen je sadržaj vlage, proteina, ukupne masti i ukupnog pepela u jetrama i bubrezima svinja pet čistih rasa: Velika Bela (n=118), Landras (n=116), Durok (n=112), Hempšir (n=112) i Pietren (n=121), odgajanih u Vojvodini. Osnovni hemijski sastav određen je ISO metodama. Rasa svinja ne utiče značajno (P>0.05), dok vrsta iznutrice utiče značajno (P lt 0.05; P lt 0.001) na sadržaj vlage, proteina, ukupne masti i ukupnog pepela. Prosečan sadržaj (g/100g) vlage, proteina, ukupne masti i ukupnog pepela u svim ispitanim jetrama (n=579) je bio: 71.05, 21.34, 3.24 i 1.48, dok je u svim ispitanim bubrezima (n=579) bio: 79.43, 16.16, 3.13 i 1.20, respektivno.",
journal = "20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015.",
title = "Proximate Composition of M. Semimembranosus and M. Longissimus Thoracis Et Lumborum From Five Purebred Pigs Produced In Vojvodina, Hemijski sastav jetri i bubrega svinja pet čistih rasa odgajanih u Vojvodini",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5595"
}

Tomović, V., Jokanović, M., Skaljac, S., Sojić, B., Tasić, T., Ikonić, P., Živković, D., Stajić, S., Pajin, B.,& Lončarević, I.. (2015). Proximate Composition of M. Semimembranosus and M. Longissimus Thoracis Et Lumborum From Five Purebred Pigs Produced In Vojvodina. in 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015..
https://hdl.handle.net/21.15107/rcub_agrospace_5595

Tomović V, Jokanović M, Skaljac S, Sojić B, Tasić T, Ikonić P, Živković D, Stajić S, Pajin B, Lončarević I. Proximate Composition of M. Semimembranosus and M. Longissimus Thoracis Et Lumborum From Five Purebred Pigs Produced In Vojvodina. in 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015.. 2015;.
https://hdl.handle.net/21.15107/rcub_agrospace_5595 .

Tomović, Vladimir, Jokanović, Marija, Skaljac, Snežana, Sojić, Branislav, Tasić, Tatjana, Ikonić, Predrag, Živković, Dušan, Stajić, Slaviša, Pajin, Biljana, Lončarević, Ivana, "Proximate Composition of M. Semimembranosus and M. Longissimus Thoracis Et Lumborum From Five Purebred Pigs Produced In Vojvodina" in 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015. (2015),
https://hdl.handle.net/21.15107/rcub_agrospace_5595 .

TY  - JOUR
AU  - Tomović, Vladimir
AU  - Jokanović, Marija
AU  - Kevrešan, Žarko
AU  - Škaljac, Snežana
AU  - Šojić, Branislav
AU  - Tasić, Tatjana
AU  - Ikonić, Predrag
AU  - Živković, Dušan
AU  - Stajić, Slaviša
AU  - Hromiš, Nevena
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3955
AB  - The contents of phosphorus, potassium, sodium, magnesium and calcium were investigated in the M. semimembranosus (SM) and M. longissimus thoracis et lumborum (LTL) from Large White, Landrace, Duroc, Hampshire and Pietrain pigs, produced in Vojvodina. Phosphorous was determined by the standard spectrophotometric method. Metals were determined by the flame atomic absorption spectrometry after mineralization of samples by dry ashing. The differences in the content of all investigated macro minerals in the SM muscles and in the LTL muscles among the five purebred pigs were not significant (P>0.05). The type of the muscles had no significant effect (P>0.05) on the macro mineral content, except on P (P=0.011) content for Landrace, and on K (P=0.026) and Mg (P=0.019) content for Large White. The Vojvodian pork showed slightly higher Ca content and slightly lower K content compared with the values found in other countries.
AB  - Glavni izvori varijabilnosti nutritivnog sastava mesa su velika raznolikost zemljišta i klimatskih uslova (geografska varijabilnost), sezona, fiziološko stanje i starost životinje, kao i vrsta i rasa. U komercijalnoj proizvodnji mesa u Vojvodini dominantno se koristi pet čistih rasa svinja (Velika Bela, Landras, Durok, Hempšir i Pietren) i njihovi hibridi. Nutritivni faktori kvaliteta mesa uključuju: proteine i njihov sastav, masti i njihov sastav, vitamine, minerale, iskorišćenje, svarljivost i biološku vrednost. Minerali su obično podeljeni u dve grupe - makrominerali (kalcijum, magnezijum, fosfor, kalijum, natrijum, sumpor) i mikrominerali (hrom, kobalt, bakar, jod, gvožđe, mangan, molibden, selen, zink). M. semimembranosus (SM) i M. longissimus thoracis et lumborum (LTL) su dva ekonomski najznačajnija mišića na trupu svinja. Sadržaj fosfora, kalijuma, natrijuma, magnezijuma i kalcijuma je ispitan u SM i LTL mišićima svinja Velika Bela, Landras, Durok, Hempšir i Pietren, koje su odgajane u Vojvodini. Fosfor je određen standardnom spektrofotometrijskom metodom. Metali su određeni plamenom atomskom apsorpcionom spektrometrijom nakon suvog spaljivanja uzoraka. Razlike u sadržajima svih ispitanih makrominerala u mišićima SM kao i u mišićima LTL između pet čistih rasa svinja nisu bile značajne (P>0,05). Tip mišića nema značajan (P>0,05) uticaj na sadržaj makrominerala, osim na sadržaj P (P=0,011) kod svinja rase Landras i na sadržaj K (P=0,026) i Mg (P=0,019) kod svinja rase Velika Bela. Svinjsko meso proizvedeno u Vojvodini pokazuje nešto veći sadržaj Ca i nešto manji sadržaj K u poređenju sa sadržajima utvrđenim u drugim zemljama.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Content of macrominerals in the M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina
T1  - Sadržaj makrominerala u M. semimembranosus i M. longissimus thoracis et lumborum pet čistih rasa svinja ogdajanih u Vojvodini
EP  - 90
IS  - 2
SP  - 87
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3955
ER  - 

@article{
author = "Tomović, Vladimir and Jokanović, Marija and Kevrešan, Žarko and Škaljac, Snežana and Šojić, Branislav and Tasić, Tatjana and Ikonić, Predrag and Živković, Dušan and Stajić, Slaviša and Hromiš, Nevena",
year = "2015",
abstract = "The contents of phosphorus, potassium, sodium, magnesium and calcium were investigated in the M. semimembranosus (SM) and M. longissimus thoracis et lumborum (LTL) from Large White, Landrace, Duroc, Hampshire and Pietrain pigs, produced in Vojvodina. Phosphorous was determined by the standard spectrophotometric method. Metals were determined by the flame atomic absorption spectrometry after mineralization of samples by dry ashing. The differences in the content of all investigated macro minerals in the SM muscles and in the LTL muscles among the five purebred pigs were not significant (P>0.05). The type of the muscles had no significant effect (P>0.05) on the macro mineral content, except on P (P=0.011) content for Landrace, and on K (P=0.026) and Mg (P=0.019) content for Large White. The Vojvodian pork showed slightly higher Ca content and slightly lower K content compared with the values found in other countries., Glavni izvori varijabilnosti nutritivnog sastava mesa su velika raznolikost zemljišta i klimatskih uslova (geografska varijabilnost), sezona, fiziološko stanje i starost životinje, kao i vrsta i rasa. U komercijalnoj proizvodnji mesa u Vojvodini dominantno se koristi pet čistih rasa svinja (Velika Bela, Landras, Durok, Hempšir i Pietren) i njihovi hibridi. Nutritivni faktori kvaliteta mesa uključuju: proteine i njihov sastav, masti i njihov sastav, vitamine, minerale, iskorišćenje, svarljivost i biološku vrednost. Minerali su obično podeljeni u dve grupe - makrominerali (kalcijum, magnezijum, fosfor, kalijum, natrijum, sumpor) i mikrominerali (hrom, kobalt, bakar, jod, gvožđe, mangan, molibden, selen, zink). M. semimembranosus (SM) i M. longissimus thoracis et lumborum (LTL) su dva ekonomski najznačajnija mišića na trupu svinja. Sadržaj fosfora, kalijuma, natrijuma, magnezijuma i kalcijuma je ispitan u SM i LTL mišićima svinja Velika Bela, Landras, Durok, Hempšir i Pietren, koje su odgajane u Vojvodini. Fosfor je određen standardnom spektrofotometrijskom metodom. Metali su određeni plamenom atomskom apsorpcionom spektrometrijom nakon suvog spaljivanja uzoraka. Razlike u sadržajima svih ispitanih makrominerala u mišićima SM kao i u mišićima LTL između pet čistih rasa svinja nisu bile značajne (P>0,05). Tip mišića nema značajan (P>0,05) uticaj na sadržaj makrominerala, osim na sadržaj P (P=0,011) kod svinja rase Landras i na sadržaj K (P=0,026) i Mg (P=0,019) kod svinja rase Velika Bela. Svinjsko meso proizvedeno u Vojvodini pokazuje nešto veći sadržaj Ca i nešto manji sadržaj K u poređenju sa sadržajima utvrđenim u drugim zemljama.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Content of macrominerals in the M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina, Sadržaj makrominerala u M. semimembranosus i M. longissimus thoracis et lumborum pet čistih rasa svinja ogdajanih u Vojvodini",
pages = "90-87",
number = "2",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3955"
}

Tomović, V., Jokanović, M., Kevrešan, Ž., Škaljac, S., Šojić, B., Tasić, T., Ikonić, P., Živković, D., Stajić, S.,& Hromiš, N.. (2015). Content of macrominerals in the M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 19(2), 87-90.
https://hdl.handle.net/21.15107/rcub_agrospace_3955

Tomović V, Jokanović M, Kevrešan Ž, Škaljac S, Šojić B, Tasić T, Ikonić P, Živković D, Stajić S, Hromiš N. Content of macrominerals in the M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina. in Journal on Processing and Energy in Agriculture. 2015;19(2):87-90.
https://hdl.handle.net/21.15107/rcub_agrospace_3955 .

Tomović, Vladimir, Jokanović, Marija, Kevrešan, Žarko, Škaljac, Snežana, Šojić, Branislav, Tasić, Tatjana, Ikonić, Predrag, Živković, Dušan, Stajić, Slaviša, Hromiš, Nevena, "Content of macrominerals in the M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina" in Journal on Processing and Energy in Agriculture, 19, no. 2 (2015):87-90,
https://hdl.handle.net/21.15107/rcub_agrospace_3955 .

TY  - JOUR
AU  - Jokanović, Marija
AU  - Tomović, Vladimir
AU  - Škaljac, Snežana
AU  - Šojić, Branislav
AU  - Tasić, Tatjana
AU  - Ikonić, Predrag
AU  - Živković, Dušan
AU  - Stajić, Slaviša
AU  - Pajin, Biljana
AU  - Lončarević, Ivana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3954
AB  - Sensory evaluation of colour and marbling of M. semimembranosus (SM) and M.   longissimus thoracis et lumborum (LTL) from five purebred pigs produced in   Vojvodina (Large White, Landrace, Duroc, Hampshire and Pietrain) was   performed. Colour was evaluated by the panellists with 6-point colour score   cards (1-pale pinkish-gray to white; 6-dark purplish-red). Marbling was   evaluated by the panellists with7-point marbling score cards (1-devoid,   6-moderate/10-abundant).The differences in the colour and in the marbling of   the SM muscles and of the LTL muscles among the five purebred pigs were not   significant (P>0.05). A darker colour was obtained for SM muscles than for   LTL muscles for all five purebred pigs, with a significant differences for   Durok (P=0.018) and Pietrain (P=0.002). The type of the muscles had no   significant effect on marbling (P>0.05). The Vojvodian pork meat showed   lighter colour than optimum for pork. According to average marbling scores   fat content in pork produced in Vojvodina was less than 2 %.
AB  - Senzorski kvalitet mesa se smatra jednim od najvažnijih faktora kvaliteta jer   utiče na odluku za ponovnu kupovinu od strane potrošača. M. semimembranosus   (SM) i M. longissimus thoracis et lumborum (LTL) su dva ekonomski   najznačajnija mišića na trupu svinja. Boja i mramoriranost su ispitivani na   SM i LTL mišićima svinja rasa: Velika Bela (n=118), Landras (n=116), Durok   (n=112), Hempšir (n=112) i Pietren (n=121), odgajanih u Vojvodini. Uzorci za   određivanje boje i mramoriranosti uzeti su iz centralnog dela svakog mišića   (tri odreska), upravno na dužu osu mišića; minimalna debljina uzoraka bila   je 2,5 cm. Boja je ocenjena korišćenjem skale u boji (karti) od 1 do 6   (1-bledo-ružičasto-siva do bela; 6-tamno purpurno-crvena). Mramoriranost je   ocenjena korišćenjem skale u boji (karti) od 1 do 6 (10) (1-bez   mramoriranosti; 6-umerena/10-oblina). Razlike u boji i mramoriranosti mišića   SM kao i mišića LTL između pet čistih rasa svinja nisu bile značajne   (P>0,05). Tamnija boja mišića SM u odnosu na mišiće LTL utvrđena je kod svih   pet čistih rasa svinja, sa značajnom razlikom kod Duroka (P=0,018) i   Pietrena (P=0,002). Ukupno, boja mišića SM i LTLje ocenjena prosečnim   ocenama 2,48 i 2,19, redom, sa značajnom razlikom (P lt 0,001). Tip mišića nije   imao značajan uticaj na mramoriranost (P>0,05). Ukupno, mramoriranost mišića   SM i LTL je ocenjena prose;nim ocenama 1,78 i 1,6, redom. Svinjsko meso   proizvedeno u Vojvodini ima svetliju boju od optimalne. Na osnovu prosečnih   ocena za mramoriranost može se zaključiti da je sadržaj masti u svinjskom   mesu proizvedenom u Vojvodini manji od 2%. PR Research was financially supported by the Ministry of Education, Science and Technological Development, Republic of Serbia, project No TR31032. These results are part of the project No 114-451-1016/2014 which is financially supported by the Provincial Secretariat for Science and Technological Development, Autonomous Province of Vojvodina, Republic of Serbia.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina
T1  - Boja i mramoriranost M. semimembranosus i M. longissimus thoracis et lumborum pet čistih rasa svinja odgajanih u Vojvodini
EP  - 51
IS  - 1
SP  - 48
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3954
ER  - 

@article{
author = "Jokanović, Marija and Tomović, Vladimir and Škaljac, Snežana and Šojić, Branislav and Tasić, Tatjana and Ikonić, Predrag and Živković, Dušan and Stajić, Slaviša and Pajin, Biljana and Lončarević, Ivana",
year = "2015",
abstract = "Sensory evaluation of colour and marbling of M. semimembranosus (SM) and M.   longissimus thoracis et lumborum (LTL) from five purebred pigs produced in   Vojvodina (Large White, Landrace, Duroc, Hampshire and Pietrain) was   performed. Colour was evaluated by the panellists with 6-point colour score   cards (1-pale pinkish-gray to white; 6-dark purplish-red). Marbling was   evaluated by the panellists with7-point marbling score cards (1-devoid,   6-moderate/10-abundant).The differences in the colour and in the marbling of   the SM muscles and of the LTL muscles among the five purebred pigs were not   significant (P>0.05). A darker colour was obtained for SM muscles than for   LTL muscles for all five purebred pigs, with a significant differences for   Durok (P=0.018) and Pietrain (P=0.002). The type of the muscles had no   significant effect on marbling (P>0.05). The Vojvodian pork meat showed   lighter colour than optimum for pork. According to average marbling scores   fat content in pork produced in Vojvodina was less than 2 %., Senzorski kvalitet mesa se smatra jednim od najvažnijih faktora kvaliteta jer   utiče na odluku za ponovnu kupovinu od strane potrošača. M. semimembranosus   (SM) i M. longissimus thoracis et lumborum (LTL) su dva ekonomski   najznačajnija mišića na trupu svinja. Boja i mramoriranost su ispitivani na   SM i LTL mišićima svinja rasa: Velika Bela (n=118), Landras (n=116), Durok   (n=112), Hempšir (n=112) i Pietren (n=121), odgajanih u Vojvodini. Uzorci za   određivanje boje i mramoriranosti uzeti su iz centralnog dela svakog mišića   (tri odreska), upravno na dužu osu mišića; minimalna debljina uzoraka bila   je 2,5 cm. Boja je ocenjena korišćenjem skale u boji (karti) od 1 do 6   (1-bledo-ružičasto-siva do bela; 6-tamno purpurno-crvena). Mramoriranost je   ocenjena korišćenjem skale u boji (karti) od 1 do 6 (10) (1-bez   mramoriranosti; 6-umerena/10-oblina). Razlike u boji i mramoriranosti mišića   SM kao i mišića LTL između pet čistih rasa svinja nisu bile značajne   (P>0,05). Tamnija boja mišića SM u odnosu na mišiće LTL utvrđena je kod svih   pet čistih rasa svinja, sa značajnom razlikom kod Duroka (P=0,018) i   Pietrena (P=0,002). Ukupno, boja mišića SM i LTLje ocenjena prosečnim   ocenama 2,48 i 2,19, redom, sa značajnom razlikom (P lt 0,001). Tip mišića nije   imao značajan uticaj na mramoriranost (P>0,05). Ukupno, mramoriranost mišića   SM i LTL je ocenjena prose;nim ocenama 1,78 i 1,6, redom. Svinjsko meso   proizvedeno u Vojvodini ima svetliju boju od optimalne. Na osnovu prosečnih   ocena za mramoriranost može se zaključiti da je sadržaj masti u svinjskom   mesu proizvedenom u Vojvodini manji od 2%. PR Research was financially supported by the Ministry of Education, Science and Technological Development, Republic of Serbia, project No TR31032. These results are part of the project No 114-451-1016/2014 which is financially supported by the Provincial Secretariat for Science and Technological Development, Autonomous Province of Vojvodina, Republic of Serbia.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina, Boja i mramoriranost M. semimembranosus i M. longissimus thoracis et lumborum pet čistih rasa svinja odgajanih u Vojvodini",
pages = "51-48",
number = "1",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3954"
}

Jokanović, M., Tomović, V., Škaljac, S., Šojić, B., Tasić, T., Ikonić, P., Živković, D., Stajić, S., Pajin, B.,& Lončarević, I.. (2015). Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 19(1), 48-51.
https://hdl.handle.net/21.15107/rcub_agrospace_3954

Jokanović M, Tomović V, Škaljac S, Šojić B, Tasić T, Ikonić P, Živković D, Stajić S, Pajin B, Lončarević I. Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina. in Journal on Processing and Energy in Agriculture. 2015;19(1):48-51.
https://hdl.handle.net/21.15107/rcub_agrospace_3954 .

Jokanović, Marija, Tomović, Vladimir, Škaljac, Snežana, Šojić, Branislav, Tasić, Tatjana, Ikonić, Predrag, Živković, Dušan, Stajić, Slaviša, Pajin, Biljana, Lončarević, Ivana, "Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina" in Journal on Processing and Energy in Agriculture, 19, no. 1 (2015):48-51,
https://hdl.handle.net/21.15107/rcub_agrospace_3954 .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Tomović, Vladimir
AU  - Stajić, Slaviša
AU  - Jokanović, Marija
AU  - Stanišić, Nikola
AU  - Živković, Dušan
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3677
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks
EP  - 124
IS  - 9
SP  - 121
VL  - 95
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3677
ER  - 

@article{
author = "Tomašević, Igor and Tomović, Vladimir and Stajić, Slaviša and Jokanović, Marija and Stanišić, Nikola and Živković, Dušan",
year = "2015",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks",
pages = "124-121",
number = "9",
volume = "95",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3677"
}

Tomašević, I., Tomović, V., Stajić, S., Jokanović, M., Stanišić, N.,& Živković, D.. (2015). Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 95(9), 121-124.
https://hdl.handle.net/21.15107/rcub_agrospace_3677

Tomašević I, Tomović V, Stajić S, Jokanović M, Stanišić N, Živković D. Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks. in Fleischwirtschaft. 2015;95(9):121-124.
https://hdl.handle.net/21.15107/rcub_agrospace_3677 .

Tomašević, Igor, Tomović, Vladimir, Stajić, Slaviša, Jokanović, Marija, Stanišić, Nikola, Živković, Dušan, "Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks" in Fleischwirtschaft, 95, no. 9 (2015):121-124,
https://hdl.handle.net/21.15107/rcub_agrospace_3677 .

TY  - JOUR
AU  - Rakić, Sveto
AU  - Janković, Snežana
AU  - Marcetić, Mirjana
AU  - Živković, Dušan
AU  - Kuzevski, Janja
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3539
AB  - The effect of storage was studied on grain metabolites, functional properties and digestibility of three oat cultivars selected in Serbia - Dunav, Vrbas and NS Tara. During the 12 and 24 months of storage, there was a decrease on average in total proteins (10.98% and 15.95%) lipids (7.55% and 11.82%), crude cellulose (6.65% and 14.77%) and starch concentration (6.48% and 9.48%), and an increase in total ash concentration (4.8% and 9%) and dry matter (4.53% and 5.92%). Storage period caused a decrease in beta-glucan concentration. The concentration of total phenolics (28.79-41.19%) and caffeic acid markedly decreased after 24 months of storage. The storage period significantly influenced the ferric reducing ability (FRAP) (36.34-43.12%) and the DPPH radical scavenging activity (76.92-237.14%). Organic matter digestibility of oat grains was slightly changed, but remained over 70%. Based on the present study, oat grain should not be stored longer than 12 months since phenolics contribute markedly to health promoting effect of oats.
PB  - Elsevier, Amsterdam
T2  - Journal of Functional Foods
T1  - The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa)
EP  - 380
SP  - 373
VL  - 7
DO  - 10.1016/j.jff.2014.01.022
ER  - 

@article{
author = "Rakić, Sveto and Janković, Snežana and Marcetić, Mirjana and Živković, Dušan and Kuzevski, Janja",
year = "2014",
abstract = "The effect of storage was studied on grain metabolites, functional properties and digestibility of three oat cultivars selected in Serbia - Dunav, Vrbas and NS Tara. During the 12 and 24 months of storage, there was a decrease on average in total proteins (10.98% and 15.95%) lipids (7.55% and 11.82%), crude cellulose (6.65% and 14.77%) and starch concentration (6.48% and 9.48%), and an increase in total ash concentration (4.8% and 9%) and dry matter (4.53% and 5.92%). Storage period caused a decrease in beta-glucan concentration. The concentration of total phenolics (28.79-41.19%) and caffeic acid markedly decreased after 24 months of storage. The storage period significantly influenced the ferric reducing ability (FRAP) (36.34-43.12%) and the DPPH radical scavenging activity (76.92-237.14%). Organic matter digestibility of oat grains was slightly changed, but remained over 70%. Based on the present study, oat grain should not be stored longer than 12 months since phenolics contribute markedly to health promoting effect of oats.",
publisher = "Elsevier, Amsterdam",
journal = "Journal of Functional Foods",
title = "The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa)",
pages = "380-373",
volume = "7",
doi = "10.1016/j.jff.2014.01.022"
}

Rakić, S., Janković, S., Marcetić, M., Živković, D.,& Kuzevski, J.. (2014). The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa). in Journal of Functional Foods
Elsevier, Amsterdam., 7, 373-380.
https://doi.org/10.1016/j.jff.2014.01.022

Rakić S, Janković S, Marcetić M, Živković D, Kuzevski J. The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa). in Journal of Functional Foods. 2014;7:373-380.
doi:10.1016/j.jff.2014.01.022 .

Rakić, Sveto, Janković, Snežana, Marcetić, Mirjana, Živković, Dušan, Kuzevski, Janja, "The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa)" in Journal of Functional Foods, 7 (2014):373-380,
https://doi.org/10.1016/j.jff.2014.01.022 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Živković, Dušan
AU  - Tomović, Vladimir
AU  - Nedović, Viktor
AU  - Perunović, Marija
AU  - Kovjanić, Nataša
AU  - Lević, Steva
AU  - Stanišić, Nikola
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3453
AB  - This study aims to examine the scope of changes in colour, texture and sensory characteristics of fermented sausages by substituting 20% of backfat with grapeseed oil prepared as liquid (GS), encapsulated (EGS) and pre-emulsified [with soy protein isolate (GSI) and alginate (GSA)], and their stability during 30days of refrigerated storage. Protein and fat contents, pH and TBA values were not significantly different between products after production and storage. Treatments with added oil had higher weight loss (1.5-2.5%), while moisture content was significantly lowest in GS. Internal product colour evaluation showed the highest values of L*, b* and hue angle in GSI. GSI had the highest hardness and chewiness. Storage affected more surface than internal product colour, hardness was significantly changed only in GSI (lower) and EGS (higher), and increasing of TBA did not lead to significant differences between treatments. The study showed that GSA was the most promising of all treatments investigated.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - The utilisation of grapeseed oil in improving the quality of dry fermented sausages
EP  - 2363
IS  - 11
SP  - 2356
VL  - 49
DO  - 10.1111/ijfs.12555
ER  - 

@article{
author = "Stajić, Slaviša and Živković, Dušan and Tomović, Vladimir and Nedović, Viktor and Perunović, Marija and Kovjanić, Nataša and Lević, Steva and Stanišić, Nikola",
year = "2014",
abstract = "This study aims to examine the scope of changes in colour, texture and sensory characteristics of fermented sausages by substituting 20% of backfat with grapeseed oil prepared as liquid (GS), encapsulated (EGS) and pre-emulsified [with soy protein isolate (GSI) and alginate (GSA)], and their stability during 30days of refrigerated storage. Protein and fat contents, pH and TBA values were not significantly different between products after production and storage. Treatments with added oil had higher weight loss (1.5-2.5%), while moisture content was significantly lowest in GS. Internal product colour evaluation showed the highest values of L*, b* and hue angle in GSI. GSI had the highest hardness and chewiness. Storage affected more surface than internal product colour, hardness was significantly changed only in GSI (lower) and EGS (higher), and increasing of TBA did not lead to significant differences between treatments. The study showed that GSA was the most promising of all treatments investigated.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "The utilisation of grapeseed oil in improving the quality of dry fermented sausages",
pages = "2363-2356",
number = "11",
volume = "49",
doi = "10.1111/ijfs.12555"
}

Stajić, S., Živković, D., Tomović, V., Nedović, V., Perunović, M., Kovjanić, N., Lević, S.,& Stanišić, N.. (2014). The utilisation of grapeseed oil in improving the quality of dry fermented sausages. in International Journal of Food Science and Technology
Wiley, Hoboken., 49(11), 2356-2363.
https://doi.org/10.1111/ijfs.12555

Stajić S, Živković D, Tomović V, Nedović V, Perunović M, Kovjanić N, Lević S, Stanišić N. The utilisation of grapeseed oil in improving the quality of dry fermented sausages. in International Journal of Food Science and Technology. 2014;49(11):2356-2363.
doi:10.1111/ijfs.12555 .

Stajić, Slaviša, Živković, Dušan, Tomović, Vladimir, Nedović, Viktor, Perunović, Marija, Kovjanić, Nataša, Lević, Steva, Stanišić, Nikola, "The utilisation of grapeseed oil in improving the quality of dry fermented sausages" in International Journal of Food Science and Technology, 49, no. 11 (2014):2356-2363,
https://doi.org/10.1111/ijfs.12555 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Perunović, Marija
AU  - Stanišić, Nikola
AU  - Žujović, Miroslav
AU  - Živković, Dušan
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3119
AB  - Six variants of beef, mutton and goat sucuk without (B, M, G) and with (Bs, Ms, Gs) starter cultures were examined. Chemical composition, proteolytic changes, color and sensory quality were observed. Starter variants had greater (P lt 0.05) weight loss (1.12-3.04%) and lower moisture content at production end (1.05-1.31%). pH reached minimum 4.80-4.91 (day 14) in variants with starters, while variants without starters 5.10-5.13 (day 30). Earlier disappearance of bands 100, 37-46 and 10kDa was observed in sarcoplasmic protein pattern of starter variants. Starter cultures had no major effect on myofibrillar proteins. Starter variants had greater L* values (47.07, 49.28, 50.45 as opposed to 42.81, 42.92, 45.87) and b* values (except B/Bs - 9.62, 11.53, 10.48 as opposed to 8.54, 9.87, 9.02). Assessors noticed greatest influence of starters on color, texture and taste. Application of starters had positive effects. Goat meat and mutton can be used with slight recipe modifications. PRACTICAL APPLICATIONSSucuk, dry-fermented sausage, is very common in the Middle East, Middle Asia and Southeastern Europe, and is one of the three most widespread fermented sausages in Serbia. Manufacturing of sucuk varies regionally, but in general, sucuk recipes consist of beef and beef fat and/or sheep tail fat. Sheep and goat farming is traditional in some parts of Serbia, and during the past years it has been on the increase (in some other parts of the country as well) because of dairy products. It was deemed necessary to establish the possibility of use of other types of meat available in a certain area (not only in Serbia, but also worldwide). Furthermore, according to data in written sources, the use of starter cultures may contribute to safety and sensory quality of the product.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Sucuk (turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures
EP  - 880
IS  - 5
SP  - 870
VL  - 37
DO  - 10.1111/j.1745-4549.2012.00709.x
ER  - 

@article{
author = "Stajić, Slaviša and Perunović, Marija and Stanišić, Nikola and Žujović, Miroslav and Živković, Dušan",
year = "2013",
abstract = "Six variants of beef, mutton and goat sucuk without (B, M, G) and with (Bs, Ms, Gs) starter cultures were examined. Chemical composition, proteolytic changes, color and sensory quality were observed. Starter variants had greater (P lt 0.05) weight loss (1.12-3.04%) and lower moisture content at production end (1.05-1.31%). pH reached minimum 4.80-4.91 (day 14) in variants with starters, while variants without starters 5.10-5.13 (day 30). Earlier disappearance of bands 100, 37-46 and 10kDa was observed in sarcoplasmic protein pattern of starter variants. Starter cultures had no major effect on myofibrillar proteins. Starter variants had greater L* values (47.07, 49.28, 50.45 as opposed to 42.81, 42.92, 45.87) and b* values (except B/Bs - 9.62, 11.53, 10.48 as opposed to 8.54, 9.87, 9.02). Assessors noticed greatest influence of starters on color, texture and taste. Application of starters had positive effects. Goat meat and mutton can be used with slight recipe modifications. PRACTICAL APPLICATIONSSucuk, dry-fermented sausage, is very common in the Middle East, Middle Asia and Southeastern Europe, and is one of the three most widespread fermented sausages in Serbia. Manufacturing of sucuk varies regionally, but in general, sucuk recipes consist of beef and beef fat and/or sheep tail fat. Sheep and goat farming is traditional in some parts of Serbia, and during the past years it has been on the increase (in some other parts of the country as well) because of dairy products. It was deemed necessary to establish the possibility of use of other types of meat available in a certain area (not only in Serbia, but also worldwide). Furthermore, according to data in written sources, the use of starter cultures may contribute to safety and sensory quality of the product.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Sucuk (turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures",
pages = "880-870",
number = "5",
volume = "37",
doi = "10.1111/j.1745-4549.2012.00709.x"
}

Stajić, S., Perunović, M., Stanišić, N., Žujović, M.,& Živković, D.. (2013). Sucuk (turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures. in Journal of Food Processing and Preservation
Wiley, Hoboken., 37(5), 870-880.
https://doi.org/10.1111/j.1745-4549.2012.00709.x

Stajić S, Perunović M, Stanišić N, Žujović M, Živković D. Sucuk (turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures. in Journal of Food Processing and Preservation. 2013;37(5):870-880.
doi:10.1111/j.1745-4549.2012.00709.x .

Stajić, Slaviša, Perunović, Marija, Stanišić, Nikola, Žujović, Miroslav, Živković, Dušan, "Sucuk (turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures" in Journal of Food Processing and Preservation, 37, no. 5 (2013):870-880,
https://doi.org/10.1111/j.1745-4549.2012.00709.x . .

TY  - JOUR
AU  - Živković, Dušan
AU  - Miloradović, Zorana
AU  - Stanišić, Nikola
AU  - Žujović, Miroslav
AU  - Radulović, Zorica
AU  - Perunović, Marija
AU  - Maksimović, Nevena
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2217
AB  - Sucuk is highly popular in Turkey and Middle East, but also in Europe. Its main constituents are beef, mutton and buffalo meat. In Serbia, sucuk is produced mainly in western parts of the country, in small manufacturing facilities or households during autumn and winter (favourable climate conditions for production). It is produced of small beef chops and peaces of fatty tissue obtained in ham processing. The casing (beef small intestine) is filled with the stuffing, the sausage then undergoes the process of smoking and drying for 30 days. Sucuk is characterised by dark-red colour and taste of spicey and fermented beef with mild smoke aroma. The consequence of adding beef fatty tissue is rather specific texture of the product. The aim of this investigation is to determine the possibility of usage of goat meat in sucuk production, sensory acceptabillity of the new product and determination of its physical, chemical and biochemical properties. Two batches of sucuk were made: A and B. Batch A was made of 90 kg of goat meat and 10 kg of fatty tissue pieces, while batch B was made of 45 kg of goat meat, 45 kg of beef and 10 kg of fatty tissue. The other ingredients were added equally in both batches. The sampling of both variants of 'sudzuk' was carried out on 0th, 1st, 3rd, 7th, 14th, 21st and 36th day of production. Three sausages from each batch were taken for microbiological, chemical analysis, determination of pH and NPN value. Electrophoresis was carried out on the pooled sample from three sausages. Separate analysis was applied for each batch. Weight loss was determined on 12 individual sausages from each batch taken during every sampling. Chemical analysis included determination of water, protein, fat and ash content. Microbiological analysis included determination of total viable count, micrococci, lactobacilli and lactococci. Sensory evaluation was carried out by nine panel auditors, evaluating colour, aroma, taste and texture of the product at the end of the manufacturing process. The five-point system was used in evaluation. The results for weight loss, NPN and sensory analysis were processed using single-factor variance analysis. Total weight loss was 46.16% (batch A) and 44.61% (batch B). During the entire production process, batch A had slightly higher fat content and lower protein content compared to batch B. At the end of the production process, water and fat content were consistent with values characteristic for Turkish sucuk. Initial pH values were 6.01 (batch A) and 5.93 (batch B). Minimal values were recorded on 21st day of production (5.28 in both batches). Total viable count reached its maximal value on 21st day of production (7.4 log cfu g-1 for both batches). Lactobacilli count decreases on the first day, then the steady mild increase was recorded and the maximum is reached on 21st day - 7.5 cfu g-1 (batch A) and 7.3 cfu g-1 (batch B). After the 21st day, lactobacilli count decreases. Lactococci count shows a sharp increase from the 1st day to the 21st day of production. Micrococci and staphylococci count remained almost unchanged during the entire production process. Significant increase of NPN value was observed between the 3rd and the 14th day of production. This coincides with intensive increase of LAB count. The intensive degradation of sarcoplasmic fraction can be observed between the 7th and the 14th day of production, although the process begins on the 3rd day (40 kDa fraction). The intensity of the fraction identified as heavy myosin decreased after the 21st day of production. Sensory properties of both batches were ranked as rather high. The color of batch A was evaluated significantly higher in comparison to batch (p  lt  0.05). The differences in aroma, taste and texture are not statistically significant. The appearance of both batches was identically evaluated. It can be concluded that goat meat can be successfully used in sucuk production.
AB  - U okviru ovih istraživanja za proizvodnju sudžuka korišćeno je goveđe i kozje meso. Jedna varijanta proizvoda izrađena je samo od kozjeg mesa, a druga od kozjeg i goveđeg mesa u odnosu 50:50. Proizvodnja je obavljena na tradicionalan način, u malom proizvodnom pogonu, bez mogućnosti kontrole i podešavanja uslova proizvodnje, u trajanju od 36 dana. Proizvedene kobasice karakteriše dugotrajna spora fermentacija, praćena blagom acidifikacijom proizvoda (minimalni pH bio je 5,28). Najveća aktivnost mikroflore, naročito Lactobacillus sp. utvrđena je između sedmog i dvadeset prvog dana proizvodnje. Uzorci A (kozje meso) i B (kozje/goveđe meso) imaju sličan elektroforetski profil. Proteoliza sarkoplazmatskih frakcija uočava se nakon trećeg dana, a intezivira se između sedmog i četrnaestog dana. Proteoliza miofibrilarnih frakcija je blaga i detektovana je, uglavnom, posle dvadeset prvog dana proizvodnje. Sudžuk izrađen od kozjeg kao i kozjeg/goveđeg mesa karakteriše u potpunosti prihvatljiv senzorni profil. Senzorne karakteristike obe varijante ocenjene su relativno visokim ocenama. Razlike između ispitivanih senzornih karakteristika (osim boje) nisu bile statistički značajne..
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - The effects of goat meat usage in the production of traditional 'sucuk' sausage
T1  - Efekti korišćenja kozjeg mesa u proizvodnji tradicionalnog sudžuka
EP  - 44
IS  - 1
SP  - 36
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2217
ER  - 

@article{
author = "Živković, Dušan and Miloradović, Zorana and Stanišić, Nikola and Žujović, Miroslav and Radulović, Zorica and Perunović, Marija and Maksimović, Nevena",
year = "2010",
abstract = "Sucuk is highly popular in Turkey and Middle East, but also in Europe. Its main constituents are beef, mutton and buffalo meat. In Serbia, sucuk is produced mainly in western parts of the country, in small manufacturing facilities or households during autumn and winter (favourable climate conditions for production). It is produced of small beef chops and peaces of fatty tissue obtained in ham processing. The casing (beef small intestine) is filled with the stuffing, the sausage then undergoes the process of smoking and drying for 30 days. Sucuk is characterised by dark-red colour and taste of spicey and fermented beef with mild smoke aroma. The consequence of adding beef fatty tissue is rather specific texture of the product. The aim of this investigation is to determine the possibility of usage of goat meat in sucuk production, sensory acceptabillity of the new product and determination of its physical, chemical and biochemical properties. Two batches of sucuk were made: A and B. Batch A was made of 90 kg of goat meat and 10 kg of fatty tissue pieces, while batch B was made of 45 kg of goat meat, 45 kg of beef and 10 kg of fatty tissue. The other ingredients were added equally in both batches. The sampling of both variants of 'sudzuk' was carried out on 0th, 1st, 3rd, 7th, 14th, 21st and 36th day of production. Three sausages from each batch were taken for microbiological, chemical analysis, determination of pH and NPN value. Electrophoresis was carried out on the pooled sample from three sausages. Separate analysis was applied for each batch. Weight loss was determined on 12 individual sausages from each batch taken during every sampling. Chemical analysis included determination of water, protein, fat and ash content. Microbiological analysis included determination of total viable count, micrococci, lactobacilli and lactococci. Sensory evaluation was carried out by nine panel auditors, evaluating colour, aroma, taste and texture of the product at the end of the manufacturing process. The five-point system was used in evaluation. The results for weight loss, NPN and sensory analysis were processed using single-factor variance analysis. Total weight loss was 46.16% (batch A) and 44.61% (batch B). During the entire production process, batch A had slightly higher fat content and lower protein content compared to batch B. At the end of the production process, water and fat content were consistent with values characteristic for Turkish sucuk. Initial pH values were 6.01 (batch A) and 5.93 (batch B). Minimal values were recorded on 21st day of production (5.28 in both batches). Total viable count reached its maximal value on 21st day of production (7.4 log cfu g-1 for both batches). Lactobacilli count decreases on the first day, then the steady mild increase was recorded and the maximum is reached on 21st day - 7.5 cfu g-1 (batch A) and 7.3 cfu g-1 (batch B). After the 21st day, lactobacilli count decreases. Lactococci count shows a sharp increase from the 1st day to the 21st day of production. Micrococci and staphylococci count remained almost unchanged during the entire production process. Significant increase of NPN value was observed between the 3rd and the 14th day of production. This coincides with intensive increase of LAB count. The intensive degradation of sarcoplasmic fraction can be observed between the 7th and the 14th day of production, although the process begins on the 3rd day (40 kDa fraction). The intensity of the fraction identified as heavy myosin decreased after the 21st day of production. Sensory properties of both batches were ranked as rather high. The color of batch A was evaluated significantly higher in comparison to batch (p  lt  0.05). The differences in aroma, taste and texture are not statistically significant. The appearance of both batches was identically evaluated. It can be concluded that goat meat can be successfully used in sucuk production., U okviru ovih istraživanja za proizvodnju sudžuka korišćeno je goveđe i kozje meso. Jedna varijanta proizvoda izrađena je samo od kozjeg mesa, a druga od kozjeg i goveđeg mesa u odnosu 50:50. Proizvodnja je obavljena na tradicionalan način, u malom proizvodnom pogonu, bez mogućnosti kontrole i podešavanja uslova proizvodnje, u trajanju od 36 dana. Proizvedene kobasice karakteriše dugotrajna spora fermentacija, praćena blagom acidifikacijom proizvoda (minimalni pH bio je 5,28). Najveća aktivnost mikroflore, naročito Lactobacillus sp. utvrđena je između sedmog i dvadeset prvog dana proizvodnje. Uzorci A (kozje meso) i B (kozje/goveđe meso) imaju sličan elektroforetski profil. Proteoliza sarkoplazmatskih frakcija uočava se nakon trećeg dana, a intezivira se između sedmog i četrnaestog dana. Proteoliza miofibrilarnih frakcija je blaga i detektovana je, uglavnom, posle dvadeset prvog dana proizvodnje. Sudžuk izrađen od kozjeg kao i kozjeg/goveđeg mesa karakteriše u potpunosti prihvatljiv senzorni profil. Senzorne karakteristike obe varijante ocenjene su relativno visokim ocenama. Razlike između ispitivanih senzornih karakteristika (osim boje) nisu bile statistički značajne..",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "The effects of goat meat usage in the production of traditional 'sucuk' sausage, Efekti korišćenja kozjeg mesa u proizvodnji tradicionalnog sudžuka",
pages = "44-36",
number = "1",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2217"
}

Živković, D., Miloradović, Z., Stanišić, N., Žujović, M., Radulović, Z., Perunović, M.,& Maksimović, N.. (2010). The effects of goat meat usage in the production of traditional 'sucuk' sausage. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 51(1), 36-44.
https://hdl.handle.net/21.15107/rcub_agrospace_2217

Živković D, Miloradović Z, Stanišić N, Žujović M, Radulović Z, Perunović M, Maksimović N. The effects of goat meat usage in the production of traditional 'sucuk' sausage. in Tehnologija mesa. 2010;51(1):36-44.
https://hdl.handle.net/21.15107/rcub_agrospace_2217 .

Živković, Dušan, Miloradović, Zorana, Stanišić, Nikola, Žujović, Miroslav, Radulović, Zorica, Perunović, Marija, Maksimović, Nevena, "The effects of goat meat usage in the production of traditional 'sucuk' sausage" in Tehnologija mesa, 51, no. 1 (2010):36-44,
https://hdl.handle.net/21.15107/rcub_agrospace_2217 .

TY  - JOUR
AU  - Milovanović, Mirjana
AU  - Živković, Dušan
AU  - Vučelić-Radović, Biljana
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2129
AB  - The antioxidant properties of Glechoma hederacea L. (Lamiaceae), of Serbian origin, were studied in respect to its potential use in foodstuffs. Ethanol-water (8:2, v/v) and purified ethyl acetate extracts of the plant were found to possess significant antioxidant activity. Tests were performed on two different substrates, prime steam pork lard and active-carbon-treated edible sunflower oil, using Schaal oven test storage conditions at 60 degrees C. The ethanol-water and purified ethyl acetate extracts of G. hederacea showed strong concentration-dependent antioxidant activity. On the contrary, under the Rancimat method conditions at 120 degrees C, the ethanol-water extract showed significantly stronger antioxidant activity, in comparison with the other tested extracts. All activities were compared with commercial antioxidants, such as BHA and a tocopherol mixture, respectively. For the first time, the activity of the flavonol quercetagetin was determined.
PB  - SAGE Publishing
T2  - Natural Product Communications
T1  - Antioxidant Effects of Glechoma hederacea as a Food Additive
EP  - 63
IS  - 1
SP  - 61
VL  - 5
DO  - 10.1177/1934578x1000500116
ER  - 

@article{
author = "Milovanović, Mirjana and Živković, Dušan and Vučelić-Radović, Biljana",
year = "2010",
abstract = "The antioxidant properties of Glechoma hederacea L. (Lamiaceae), of Serbian origin, were studied in respect to its potential use in foodstuffs. Ethanol-water (8:2, v/v) and purified ethyl acetate extracts of the plant were found to possess significant antioxidant activity. Tests were performed on two different substrates, prime steam pork lard and active-carbon-treated edible sunflower oil, using Schaal oven test storage conditions at 60 degrees C. The ethanol-water and purified ethyl acetate extracts of G. hederacea showed strong concentration-dependent antioxidant activity. On the contrary, under the Rancimat method conditions at 120 degrees C, the ethanol-water extract showed significantly stronger antioxidant activity, in comparison with the other tested extracts. All activities were compared with commercial antioxidants, such as BHA and a tocopherol mixture, respectively. For the first time, the activity of the flavonol quercetagetin was determined.",
publisher = "SAGE Publishing",
journal = "Natural Product Communications",
title = "Antioxidant Effects of Glechoma hederacea as a Food Additive",
pages = "63-61",
number = "1",
volume = "5",
doi = "10.1177/1934578x1000500116"
}

Milovanović, M., Živković, D.,& Vučelić-Radović, B.. (2010). Antioxidant Effects of Glechoma hederacea as a Food Additive. in Natural Product Communications
SAGE Publishing., 5(1), 61-63.
https://doi.org/10.1177/1934578x1000500116

Milovanović M, Živković D, Vučelić-Radović B. Antioxidant Effects of Glechoma hederacea as a Food Additive. in Natural Product Communications. 2010;5(1):61-63.
doi:10.1177/1934578x1000500116 .

Milovanović, Mirjana, Živković, Dušan, Vučelić-Radović, Biljana, "Antioxidant Effects of Glechoma hederacea as a Food Additive" in Natural Product Communications, 5, no. 1 (2010):61-63,
https://doi.org/10.1177/1934578x1000500116 . .

TY  - CONF
AU  - Perunović, Marija
AU  - Živković, Dušan
AU  - Stajić, Slaviša
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5496
AB  - This study compared the effects of  smoking  processes on the  production weight losses, chemical and sensory characteristics of smoked fish - rainbow trout (Oncorchynchus mykiss, Walbaum)  and common carp (Cyprinus carpio L).
The averge production weight losses, determined in the conditions of our experiments, ranged from 9.60 % (cold smoked carp fillets) to 20.90% (cold smoked trout fillets). The smoking process reduced the moisture content and increased the protein, lipids and NaCl content in all investigated samples. The overall sensory quality  of coldsmoked trout fillets was best estimated (4.66),  while the overall sensory quality of coldsmoked carp fillets was the least acceptable (3.94).
C3  - 4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29.
T1  - Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish
T1  - Uticaj načina dimljenja na prinos, hemijski sastav i senzorna svojstva dimljene ribe
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5496
ER  - 

@conference{
author = "Perunović, Marija and Živković, Dušan and Stajić, Slaviša",
year = "2009",
abstract = "This study compared the effects of  smoking  processes on the  production weight losses, chemical and sensory characteristics of smoked fish - rainbow trout (Oncorchynchus mykiss, Walbaum)  and common carp (Cyprinus carpio L).
The averge production weight losses, determined in the conditions of our experiments, ranged from 9.60 % (cold smoked carp fillets) to 20.90% (cold smoked trout fillets). The smoking process reduced the moisture content and increased the protein, lipids and NaCl content in all investigated samples. The overall sensory quality  of coldsmoked trout fillets was best estimated (4.66),  while the overall sensory quality of coldsmoked carp fillets was the least acceptable (3.94).",
journal = "4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29.",
title = "Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish, Uticaj načina dimljenja na prinos, hemijski sastav i senzorna svojstva dimljene ribe",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5496"
}

Perunović, M., Živković, D.,& Stajić, S.. (2009). Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish. in 4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29..
https://hdl.handle.net/21.15107/rcub_agrospace_5496

Perunović M, Živković D, Stajić S. Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish. in 4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29.. 2009;.
https://hdl.handle.net/21.15107/rcub_agrospace_5496 .

Perunović, Marija, Živković, Dušan, Stajić, Slaviša, "Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish" in 4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29. (2009),
https://hdl.handle.net/21.15107/rcub_agrospace_5496 .