TY  - JOUR
AU  - Djekic, Ilija
AU  - Stajic, Slavisa
AU  - Udovicki, Bozidar
AU  - Siladji, Caba
AU  - Djordjevic, Vesna
AU  - Terjung, Nino
AU  - Heinz, Volker
AU  - Tomasevic, Igor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6359
AB  - This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based “ćevap” fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness. © 2023 by the authors.
T2  - Foods
T2  - Foods
T1  - Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat
IS  - 10
VL  - 12
DO  - 10.3390/foods12102070
ER  - 

@article{
author = "Djekic, Ilija and Stajic, Slavisa and Udovicki, Bozidar and Siladji, Caba and Djordjevic, Vesna and Terjung, Nino and Heinz, Volker and Tomasevic, Igor",
year = "2023",
abstract = "This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based “ćevap” fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness. © 2023 by the authors.",
journal = "Foods, Foods",
title = "Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat",
number = "10",
volume = "12",
doi = "10.3390/foods12102070"
}

Djekic, I., Stajic, S., Udovicki, B., Siladji, C., Djordjevic, V., Terjung, N., Heinz, V.,& Tomasevic, I.. (2023). Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat. in Foods, 12(10).
https://doi.org/10.3390/foods12102070

Djekic I, Stajic S, Udovicki B, Siladji C, Djordjevic V, Terjung N, Heinz V, Tomasevic I. Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat. in Foods. 2023;12(10).
doi:10.3390/foods12102070 .

Djekic, Ilija, Stajic, Slavisa, Udovicki, Bozidar, Siladji, Caba, Djordjevic, Vesna, Terjung, Nino, Heinz, Volker, Tomasevic, Igor, "Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat" in Foods, 12, no. 10 (2023),
https://doi.org/10.3390/foods12102070 . .

TY  - JOUR
AU  - Rajic, Sara
AU  - Simunović, Stefan
AU  - Đorđevic, Vesna
AU  - Rašeta, Mladen
AU  - Tomašević, Igor
AU  - Đekić, Ilija
PY  - 2022
UR  - http://www.ncbi.nlm.nih.gov/pubmed/35454739
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6079
AB  - The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wheels capturing most common intrinsic and extrinsic quality cues of pork and beef outlined in the latest scientific papers. This resulted in identifying meat color, sensory characteristics and fat content as the most important intrinsic quality cues of fresh beef and pork. Furthermore, the highest number of studies showed the importance of price, certification logos and brand for beef quality evaluation. According to recent articles, price, breed, animal welfare and a veterinary certificate are the most important extrinsic attributes for pork consumers. The second step was to develop a single-score tool named the "Meat quality index". It has been developed in line with published approaches of different total quality index concepts used in the food sector, providing insights into its application in the meat sector. As a result, this review proposes a unique approach in using quality index application, through the consumer's preferences aspect of fresh meat.
PB  - MDPI
T2  - Foods
T1  - Quality Multiverse of Beef and Pork Meat in a Single Score
EP  - 
IS  - 8
SP  - 1154
VL  - 11
DO  - 10.3390/foods11081154
ER  - 

@article{
author = "Rajic, Sara and Simunović, Stefan and Đorđevic, Vesna and Rašeta, Mladen and Tomašević, Igor and Đekić, Ilija",
year = "2022",
abstract = "The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wheels capturing most common intrinsic and extrinsic quality cues of pork and beef outlined in the latest scientific papers. This resulted in identifying meat color, sensory characteristics and fat content as the most important intrinsic quality cues of fresh beef and pork. Furthermore, the highest number of studies showed the importance of price, certification logos and brand for beef quality evaluation. According to recent articles, price, breed, animal welfare and a veterinary certificate are the most important extrinsic attributes for pork consumers. The second step was to develop a single-score tool named the "Meat quality index". It has been developed in line with published approaches of different total quality index concepts used in the food sector, providing insights into its application in the meat sector. As a result, this review proposes a unique approach in using quality index application, through the consumer's preferences aspect of fresh meat.",
publisher = "MDPI",
journal = "Foods",
title = "Quality Multiverse of Beef and Pork Meat in a Single Score",
pages = "-1154",
number = "8",
volume = "11",
doi = "10.3390/foods11081154"
}

Rajic, S., Simunović, S., Đorđevic, V., Rašeta, M., Tomašević, I.,& Đekić, I.. (2022). Quality Multiverse of Beef and Pork Meat in a Single Score. in Foods
MDPI., 11(8), 1154-.
https://doi.org/10.3390/foods11081154

Rajic S, Simunović S, Đorđevic V, Rašeta M, Tomašević I, Đekić I. Quality Multiverse of Beef and Pork Meat in a Single Score. in Foods. 2022;11(8):1154-.
doi:10.3390/foods11081154 .

Rajic, Sara, Simunović, Stefan, Đorđevic, Vesna, Rašeta, Mladen, Tomašević, Igor, Đekić, Ilija, "Quality Multiverse of Beef and Pork Meat in a Single Score" in Foods, 11, no. 8 (2022):1154-,
https://doi.org/10.3390/foods11081154 . .

TY  - JOUR
AU  - Mitrović, Marija
AU  - Tomašević, Igor
AU  - Stefanović, Srdjan
AU  - Đorđević, Vesna Ž.
AU  - Đekić, Ilija
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5950
AB  - This study aimed to assess the exposure of the Serbian adult population to As, Cd, Pb and Hg through the consumption of eggs and egg-based products and to assess health risks. Coccidiostat residues were also examined, and their contribution to acceptable daily intake was calculated. Egg samples were collected from 2018 to 2020. The consumption survey was conducted during 2020. A Monte Carlo simulation was performed to estimate the intake of toxic elements based on one-day and seven-day recalls of egg consumption. The results obtained showed that the adult population in Serbia is not exposed to health risks from the studied toxic elements when consuming eggs and egg-based products. The presence of anticoccidial agents was detected in 22% of egg samples at concentrations above the limits prescribed by current regulations in Serbia (which do not allow detectable levels of coccidiostats in eggs), with the main risk of exposure being to coccidiostat residues associated with maduramycin.
PB  - John Wiley and Sons Inc
T2  - International Journal of Food Science and Technology
T1  - Toxic elements in eggs and egg-based products: occurrence, exposure assessment and risk characterisation for the Serbian population
DO  - 10.1111/ijfs.15366
ER  - 

@article{
author = "Mitrović, Marija and Tomašević, Igor and Stefanović, Srdjan and Đorđević, Vesna Ž. and Đekić, Ilija",
year = "2021",
abstract = "This study aimed to assess the exposure of the Serbian adult population to As, Cd, Pb and Hg through the consumption of eggs and egg-based products and to assess health risks. Coccidiostat residues were also examined, and their contribution to acceptable daily intake was calculated. Egg samples were collected from 2018 to 2020. The consumption survey was conducted during 2020. A Monte Carlo simulation was performed to estimate the intake of toxic elements based on one-day and seven-day recalls of egg consumption. The results obtained showed that the adult population in Serbia is not exposed to health risks from the studied toxic elements when consuming eggs and egg-based products. The presence of anticoccidial agents was detected in 22% of egg samples at concentrations above the limits prescribed by current regulations in Serbia (which do not allow detectable levels of coccidiostats in eggs), with the main risk of exposure being to coccidiostat residues associated with maduramycin.",
publisher = "John Wiley and Sons Inc",
journal = "International Journal of Food Science and Technology",
title = "Toxic elements in eggs and egg-based products: occurrence, exposure assessment and risk characterisation for the Serbian population",
doi = "10.1111/ijfs.15366"
}

Mitrović, M., Tomašević, I., Stefanović, S., Đorđević, V. Ž.,& Đekić, I.. (2021). Toxic elements in eggs and egg-based products: occurrence, exposure assessment and risk characterisation for the Serbian population. in International Journal of Food Science and Technology
John Wiley and Sons Inc..
https://doi.org/10.1111/ijfs.15366

Mitrović M, Tomašević I, Stefanović S, Đorđević VŽ, Đekić I. Toxic elements in eggs and egg-based products: occurrence, exposure assessment and risk characterisation for the Serbian population. in International Journal of Food Science and Technology. 2021;.
doi:10.1111/ijfs.15366 .

Mitrović, Marija, Tomašević, Igor, Stefanović, Srdjan, Đorđević, Vesna Ž., Đekić, Ilija, "Toxic elements in eggs and egg-based products: occurrence, exposure assessment and risk characterisation for the Serbian population" in International Journal of Food Science and Technology (2021),
https://doi.org/10.1111/ijfs.15366 . .