TY  - JOUR
AU  - Tomasevic, Igor
AU  - Hambardzumyan, Garegin
AU  - Marmaryan, Gayane
AU  - Nikolic, Aleksandra
AU  - Mujcinovic, Alen
AU  - Sun, Weizheng
AU  - Liu, Xiao-Chen
AU  - Bursać Kovačević, Danijela
AU  - Markovinović, Anica Bebek
AU  - Terjung, Nino
AU  - Heinz, Volker
AU  - Papageorgiou, Maria
AU  - Skendi, Adriana
AU  - Goel, Gunjan
AU  - Raghav, Mamta
AU  - Dalle Zotte, Antonella
AU  - Nakov, Dimitar
AU  - Velkoska, Valentina
AU  - Sołowiej, Bartosz G.
AU  - Semenova, Anastasia A.
AU  - Kuznetsova, Oksana A.
AU  - Krocko, Miroslav
AU  - Duckova, Viera
AU  - Lorenzo, Jose M.
AU  - Echegaray, Noemi
AU  - Oz, Emel
AU  - Oz, Fatih
AU  - Djekic, Ilija
UR  - https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.12815
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6402
AB  - BACKGROUND This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID-19 pandemic. An online survey was conducted in 15 European and Asian countries involving more than 4000 consumers. RESULTS It has confirmed that different socioeconomic characteristics, cultural aspects and education levels shape food safety perceptions within Eurasian countries. The COVID-19 pandemic influenced their beliefs and trust in food safety, which is relatively low on average. However, it is significantly higher for European consumers (especially European Union ones) compared to their Asian counterparts. Both Asian and European respondents agreed that food fraud and climate changes represent a food safety issue. However, European consumers were less concerned regarding the food safety of genetically modified foods and meat and dairy analogs/hybrids. Asian consumers were, to a greater extent, worried about the risk of getting COVID-19 from food, restaurants, food retail establishments and home food deliveries. CONCLUSION Eurasian consumers have put their greatest extent of trust, when food safety assurance is concerned, into food scientists and food producers holding a food safety certificate. Broadly, they are uncertain to what extent their federal governments and food inspectors are competent, able and efficient in ensuring food safety. Higher education of Eurasian consumers was followed by increased food safety confidence in all parts of the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
T2  - Journal of the Science of Food and Agriculture
T2  - Journal of the Science of Food and Agriculture
T1  - Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries
IS  - n/a
VL  - n/a
DO  - 10.1002/jsfa.12815
ER  - 

@article{
author = "Tomasevic, Igor and Hambardzumyan, Garegin and Marmaryan, Gayane and Nikolic, Aleksandra and Mujcinovic, Alen and Sun, Weizheng and Liu, Xiao-Chen and Bursać Kovačević, Danijela and Markovinović, Anica Bebek and Terjung, Nino and Heinz, Volker and Papageorgiou, Maria and Skendi, Adriana and Goel, Gunjan and Raghav, Mamta and Dalle Zotte, Antonella and Nakov, Dimitar and Velkoska, Valentina and Sołowiej, Bartosz G. and Semenova, Anastasia A. and Kuznetsova, Oksana A. and Krocko, Miroslav and Duckova, Viera and Lorenzo, Jose M. and Echegaray, Noemi and Oz, Emel and Oz, Fatih and Djekic, Ilija",
abstract = "BACKGROUND This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID-19 pandemic. An online survey was conducted in 15 European and Asian countries involving more than 4000 consumers. RESULTS It has confirmed that different socioeconomic characteristics, cultural aspects and education levels shape food safety perceptions within Eurasian countries. The COVID-19 pandemic influenced their beliefs and trust in food safety, which is relatively low on average. However, it is significantly higher for European consumers (especially European Union ones) compared to their Asian counterparts. Both Asian and European respondents agreed that food fraud and climate changes represent a food safety issue. However, European consumers were less concerned regarding the food safety of genetically modified foods and meat and dairy analogs/hybrids. Asian consumers were, to a greater extent, worried about the risk of getting COVID-19 from food, restaurants, food retail establishments and home food deliveries. CONCLUSION Eurasian consumers have put their greatest extent of trust, when food safety assurance is concerned, into food scientists and food producers holding a food safety certificate. Broadly, they are uncertain to what extent their federal governments and food inspectors are competent, able and efficient in ensuring food safety. Higher education of Eurasian consumers was followed by increased food safety confidence in all parts of the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.",
journal = "Journal of the Science of Food and Agriculture, Journal of the Science of Food and Agriculture",
title = "Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries",
number = "n/a",
volume = "n/a",
doi = "10.1002/jsfa.12815"
}

Tomasevic, I., Hambardzumyan, G., Marmaryan, G., Nikolic, A., Mujcinovic, A., Sun, W., Liu, X., Bursać Kovačević, D., Markovinović, A. B., Terjung, N., Heinz, V., Papageorgiou, M., Skendi, A., Goel, G., Raghav, M., Dalle Zotte, A., Nakov, D., Velkoska, V., Sołowiej, B. G., Semenova, A. A., Kuznetsova, O. A., Krocko, M., Duckova, V., Lorenzo, J. M., Echegaray, N., Oz, E., Oz, F.,& Djekic, I..Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries. in Journal of the Science of Food and Agriculture, n/a(n/a).
https://doi.org/10.1002/jsfa.12815

Tomasevic I, Hambardzumyan G, Marmaryan G, Nikolic A, Mujcinovic A, Sun W, Liu X, Bursać Kovačević D, Markovinović AB, Terjung N, Heinz V, Papageorgiou M, Skendi A, Goel G, Raghav M, Dalle Zotte A, Nakov D, Velkoska V, Sołowiej BG, Semenova AA, Kuznetsova OA, Krocko M, Duckova V, Lorenzo JM, Echegaray N, Oz E, Oz F, Djekic I. Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries. in Journal of the Science of Food and Agriculture.n/a(n/a).
doi:10.1002/jsfa.12815 .

Tomasevic, Igor, Hambardzumyan, Garegin, Marmaryan, Gayane, Nikolic, Aleksandra, Mujcinovic, Alen, Sun, Weizheng, Liu, Xiao-Chen, Bursać Kovačević, Danijela, Markovinović, Anica Bebek, Terjung, Nino, Heinz, Volker, Papageorgiou, Maria, Skendi, Adriana, Goel, Gunjan, Raghav, Mamta, Dalle Zotte, Antonella, Nakov, Dimitar, Velkoska, Valentina, Sołowiej, Bartosz G., Semenova, Anastasia A., Kuznetsova, Oksana A., Krocko, Miroslav, Duckova, Viera, Lorenzo, Jose M., Echegaray, Noemi, Oz, Emel, Oz, Fatih, Djekic, Ilija, "Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries" in Journal of the Science of Food and Agriculture, n/a, no. n/a,
https://doi.org/10.1002/jsfa.12815 . .

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  - Bogdanović, Svetlana
AU  - Stanković, Slaviša
AU  - Berić, Tanja
AU  - Tomasevic, Igor
AU  - Heinz, Volker
AU  - Terjung, Nino
AU  - Dimkić, Ivica
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6288
AB  - “Pirot ‘ironed’ sausage“ (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical–chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and during ripening. Total bacterial diversity was examined at different time points using both culturable (traditional) and non-culturable (NGS sequencing) approaches. During the ripening, a decrease in pH value, aw, and moisture content was observed, as well as an increase in protein and fat content. At least a two-fold significant decrease was noted for colorimetric values during the ripening period. The dominance of Proteobacteria and Firmicutes was observed in the non-culturable approach in all studied samples. During the ripening process, an increase in Firmicutes (from 33.5% to 63.5%) with a decrease in Proteobacteria (from 65.4% to 22.3%) was observed. The bacterial genera that were dominant throughout the ripening process were Lactobacillus, Photobacterium, Leuconostoc, Weissella, and Lactococcus, while Carnobacterium, Brochothrix, and Acinetobacter were found also, but in negligible abundance. Among the culturable bacteria, Latilactobacillus sakei (Lactobacillus sakei) and Leuconostoc mesenteoides were present in all stages of ripening. © 2023 by the authors.
T2  - Foods
T2  - Foods
T1  - Bacteriobiota and Chemical Changes during the Ripening of
Traditional Fermented “Pirot ‘Ironed’ Sausage”
IS  - 3
VL  - 12
DO  - 10.3390/foods12030664
ER  - 

@article{
author = "Bogdanović, Svetlana and Stanković, Slaviša and Berić, Tanja and Tomasevic, Igor and Heinz, Volker and Terjung, Nino and Dimkić, Ivica",
year = "2023",
abstract = "“Pirot ‘ironed’ sausage“ (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical–chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and during ripening. Total bacterial diversity was examined at different time points using both culturable (traditional) and non-culturable (NGS sequencing) approaches. During the ripening, a decrease in pH value, aw, and moisture content was observed, as well as an increase in protein and fat content. At least a two-fold significant decrease was noted for colorimetric values during the ripening period. The dominance of Proteobacteria and Firmicutes was observed in the non-culturable approach in all studied samples. During the ripening process, an increase in Firmicutes (from 33.5% to 63.5%) with a decrease in Proteobacteria (from 65.4% to 22.3%) was observed. The bacterial genera that were dominant throughout the ripening process were Lactobacillus, Photobacterium, Leuconostoc, Weissella, and Lactococcus, while Carnobacterium, Brochothrix, and Acinetobacter were found also, but in negligible abundance. Among the culturable bacteria, Latilactobacillus sakei (Lactobacillus sakei) and Leuconostoc mesenteoides were present in all stages of ripening. © 2023 by the authors.",
journal = "Foods, Foods",
title = "Bacteriobiota and Chemical Changes during the Ripening of
Traditional Fermented “Pirot ‘Ironed’ Sausage”",
number = "3",
volume = "12",
doi = "10.3390/foods12030664"
}

Bogdanović, S., Stanković, S., Berić, T., Tomasevic, I., Heinz, V., Terjung, N.,& Dimkić, I.. (2023). Bacteriobiota and Chemical Changes during the Ripening of
Traditional Fermented “Pirot ‘Ironed’ Sausage”. in Foods, 12(3).
https://doi.org/10.3390/foods12030664

Bogdanović S, Stanković S, Berić T, Tomasevic I, Heinz V, Terjung N, Dimkić I. Bacteriobiota and Chemical Changes during the Ripening of
Traditional Fermented “Pirot ‘Ironed’ Sausage”. in Foods. 2023;12(3).
doi:10.3390/foods12030664 .

Bogdanović, Svetlana, Stanković, Slaviša, Berić, Tanja, Tomasevic, Igor, Heinz, Volker, Terjung, Nino, Dimkić, Ivica, "Bacteriobiota and Chemical Changes during the Ripening of
Traditional Fermented “Pirot ‘Ironed’ Sausage”" in Foods, 12, no. 3 (2023),
https://doi.org/10.3390/foods12030664 . .

TY  - JOUR
AU  - Tomasevic, Igor
AU  - Heinz, Volker
AU  - Djekic, Ilija
AU  - Terjung, Nino
PY  - 2023
UR  - https://doi.org/10.1080/1828051X.2023.2206834
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6418
AB  - Pulsed electric fields (PEF) is a non-thermal technology that is still looking for implementation on a larger scale by the meat industry. Its sustainability dimension, which is much improved by lowering energy consumption and shortening treatment times compared to conventional technologies, may tip the scale for successfully shifting the PEF technology readiness level to industrial application. This review provides an overview of the latest knowledge, and in the last three years, on using PEF processing in meat to enhance its functionality, nutrition, texture, colour and sensory quality. PEF treatment could improve meat’s protein digestibility and solubility while having no negative impact on its nutritional value. However, controversial indications regarding PEF’s effect on meat cooking loss are reported. Colour changes of meat after PEF treatment are directly proportional to the extent of total specific energy inputs used in the processing, while the effect of PEF on meat sensory properties is yet to be discovered. Since the ability of PEF to achieve its desired goals is dependent on many different factors, including the type of meat, electric field strength, number and duration of electric pulses, and others, more studies are needed to fully understand specific conditions that can be dependably applied in the meat industry.Highlightspulsed electric fields improve functional quality of meatpulsed electric fields do not negatively affect nutritional quality of meatpulsed electric fields sustainability research in meat industry is hugely missing
T2  - Italian Journal of Animal Science
T2  - Italian Journal of Animal Science
T1  - Pulsed electric fields and meat processing: latest updates
EP  - 866
IS  - 1
SP  - 857
VL  - 22
DO  - 10.1080/1828051X.2023.2206834
ER  - 

@article{
author = "Tomasevic, Igor and Heinz, Volker and Djekic, Ilija and Terjung, Nino",
year = "2023",
abstract = "Pulsed electric fields (PEF) is a non-thermal technology that is still looking for implementation on a larger scale by the meat industry. Its sustainability dimension, which is much improved by lowering energy consumption and shortening treatment times compared to conventional technologies, may tip the scale for successfully shifting the PEF technology readiness level to industrial application. This review provides an overview of the latest knowledge, and in the last three years, on using PEF processing in meat to enhance its functionality, nutrition, texture, colour and sensory quality. PEF treatment could improve meat’s protein digestibility and solubility while having no negative impact on its nutritional value. However, controversial indications regarding PEF’s effect on meat cooking loss are reported. Colour changes of meat after PEF treatment are directly proportional to the extent of total specific energy inputs used in the processing, while the effect of PEF on meat sensory properties is yet to be discovered. Since the ability of PEF to achieve its desired goals is dependent on many different factors, including the type of meat, electric field strength, number and duration of electric pulses, and others, more studies are needed to fully understand specific conditions that can be dependably applied in the meat industry.Highlightspulsed electric fields improve functional quality of meatpulsed electric fields do not negatively affect nutritional quality of meatpulsed electric fields sustainability research in meat industry is hugely missing",
journal = "Italian Journal of Animal Science, Italian Journal of Animal Science",
title = "Pulsed electric fields and meat processing: latest updates",
pages = "866-857",
number = "1",
volume = "22",
doi = "10.1080/1828051X.2023.2206834"
}

Tomasevic, I., Heinz, V., Djekic, I.,& Terjung, N.. (2023). Pulsed electric fields and meat processing: latest updates. in Italian Journal of Animal Science, 22(1), 857-866.
https://doi.org/10.1080/1828051X.2023.2206834

Tomasevic I, Heinz V, Djekic I, Terjung N. Pulsed electric fields and meat processing: latest updates. in Italian Journal of Animal Science. 2023;22(1):857-866.
doi:10.1080/1828051X.2023.2206834 .

Tomasevic, Igor, Heinz, Volker, Djekic, Ilija, Terjung, Nino, "Pulsed electric fields and meat processing: latest updates" in Italian Journal of Animal Science, 22, no. 1 (2023):857-866,
https://doi.org/10.1080/1828051X.2023.2206834 . .

TY  - JOUR
AU  - Witte, Franziska
AU  - Pajić, Aleksandar
AU  - Menger, Florian
AU  - Tomašević, Igor
AU  - Schubert, Dana Carina
AU  - Visscher, Christian
AU  - Terjung, Nino
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5939
AB  - To reduce the risk of boar taint, intact male piglets are immuno‐ or surgically castrated. One alternative is reducing skatole by adding skatole reducing or adsorbing substances to the boars’ diet. Charcoal with a high capacity for adsorbing skatole and indole in vitro (tested before, data not shown) was fed to the boars to test the hypothesis that a fat coating prevents the unspecific adsorption of charcoal before entry into the large intestine while increasing skatole adsorption. Twelve male and six female weaning piglets with initial body weights of 7.74 ± 0.75 kg were fed for 18 (or 19) days with either 2% pure (untreated) charcoal or 4% coated (50% charcoal + 50% fat‐coating) charcoal or no charcoal. After euthanasia, skatole and indole were quantified in caecum and colon chyme. Skatole and indole contents in caecum chyme were significantly lower (p < 0.05) in the group fed with coated charcoal (33 ± 4.2, 7 ± 2.8 μg/gDM, respectively) than in the group fed with pure charcoal (51 ± 7.3, 14 ± 3.0 μg/gDM) or with no charcoal (73 ± 12.6, 15 ± 1.7 μg/gDM). Similar effects were obvious for colon chyme. The results indicate that a fat coating of charcoal might prevent unspecific adsorption in the small intestine and might consequently lead to a higher adsorption capacity for skatole and indole in the large intestine, as skatole and indole concentrations in the chyme of caecum and colon were approximately 50% lower in the piglets who received coated charcoal.
PB  - MDPI
T2  - Animals
T1  - Preliminary Test of the Reduction Capacity for the Intestinal Adsorption of Skatole and Indole in Weaning Piglets by Pure and Coated Charcoal
IS  - 9
SP  - 2720
VL  - 11
DO  - 10.3390/ani11092720
ER  - 

@article{
author = "Witte, Franziska and Pajić, Aleksandar and Menger, Florian and Tomašević, Igor and Schubert, Dana Carina and Visscher, Christian and Terjung, Nino",
year = "2021",
abstract = "To reduce the risk of boar taint, intact male piglets are immuno‐ or surgically castrated. One alternative is reducing skatole by adding skatole reducing or adsorbing substances to the boars’ diet. Charcoal with a high capacity for adsorbing skatole and indole in vitro (tested before, data not shown) was fed to the boars to test the hypothesis that a fat coating prevents the unspecific adsorption of charcoal before entry into the large intestine while increasing skatole adsorption. Twelve male and six female weaning piglets with initial body weights of 7.74 ± 0.75 kg were fed for 18 (or 19) days with either 2% pure (untreated) charcoal or 4% coated (50% charcoal + 50% fat‐coating) charcoal or no charcoal. After euthanasia, skatole and indole were quantified in caecum and colon chyme. Skatole and indole contents in caecum chyme were significantly lower (p < 0.05) in the group fed with coated charcoal (33 ± 4.2, 7 ± 2.8 μg/gDM, respectively) than in the group fed with pure charcoal (51 ± 7.3, 14 ± 3.0 μg/gDM) or with no charcoal (73 ± 12.6, 15 ± 1.7 μg/gDM). Similar effects were obvious for colon chyme. The results indicate that a fat coating of charcoal might prevent unspecific adsorption in the small intestine and might consequently lead to a higher adsorption capacity for skatole and indole in the large intestine, as skatole and indole concentrations in the chyme of caecum and colon were approximately 50% lower in the piglets who received coated charcoal.",
publisher = "MDPI",
journal = "Animals",
title = "Preliminary Test of the Reduction Capacity for the Intestinal Adsorption of Skatole and Indole in Weaning Piglets by Pure and Coated Charcoal",
number = "9",
pages = "2720",
volume = "11",
doi = "10.3390/ani11092720"
}

Witte, F., Pajić, A., Menger, F., Tomašević, I., Schubert, D. C., Visscher, C.,& Terjung, N.. (2021). Preliminary Test of the Reduction Capacity for the Intestinal Adsorption of Skatole and Indole in Weaning Piglets by Pure and Coated Charcoal. in Animals
MDPI., 11(9), 2720.
https://doi.org/10.3390/ani11092720

Witte F, Pajić A, Menger F, Tomašević I, Schubert DC, Visscher C, Terjung N. Preliminary Test of the Reduction Capacity for the Intestinal Adsorption of Skatole and Indole in Weaning Piglets by Pure and Coated Charcoal. in Animals. 2021;11(9):2720.
doi:10.3390/ani11092720 .

Witte, Franziska, Pajić, Aleksandar, Menger, Florian, Tomašević, Igor, Schubert, Dana Carina, Visscher, Christian, Terjung, Nino, "Preliminary Test of the Reduction Capacity for the Intestinal Adsorption of Skatole and Indole in Weaning Piglets by Pure and Coated Charcoal" in Animals, 11, no. 9 (2021):2720,
https://doi.org/10.3390/ani11092720 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Božičković, Ivana
AU  - Djordjević, Vesna
AU  - Smetana, Sergiy
AU  - Terjung, Nino
AU  - Ilić, Jovan
AU  - Doroški, Ana
AU  - Tomašević, Igor
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5263
AB  - BACKGROUND:  Growing population demands more animal protein products. Pork remains one of the traditional and relatively sustainable types of meats for human consumption. In this paper, life-cycle assessment was performed using data from 12 pig farms. In parallel, a survey on the consumption of pork meat products was conducted analyzing responses from 806 pork meat consumers. The study aims to provide a quantitative calculation of six environmental footprints associated with the consumption of pork meat products in Serbia by analyzing data from pig farms and a pork meat consumption survey. RESULTS Results revealed that pork meat production is responsible for the emission of 3.50 kg CO2(e)kg(-1)live weight, 16.1 MJ(e)kg(-1), 0.151 mg R11(e)kg(-1), 31.257 g SO(2e)kg(-1), 55.030 g PO(4e)kg(-1)and 3.641 kg 1.4 dB(e)kg(-1). Further calculations reveal that weekly emissions of various environmental potentials associated with an average consumer of pork meat products in Serbia are estimated at values of 4.032 kg CO(2e)week(-1), 18.504 MJ(e)week(-1), 0.17435 mg R11(e)week(-1), 35.972 g SO(2e)week(-1)and 63.466 g PO(4e)week(-1). CONCLUSIONS Results show that, on the one hand, pork products are responsible for environmental production impacts that mainly occur on farms while, on the other hand, consumption is characterized with high meat inclusion rates. As a leverage strategy it is recommended for producers to concentrate on lowering the production impacts rather than trying to reach consumers for sustainability conciseness.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat
DO  - 10.1002/jsfa.10704
ER  - 

@article{
author = "Đekić, Ilija and Božičković, Ivana and Djordjević, Vesna and Smetana, Sergiy and Terjung, Nino and Ilić, Jovan and Doroški, Ana and Tomašević, Igor",
year = "2020",
abstract = "BACKGROUND:  Growing population demands more animal protein products. Pork remains one of the traditional and relatively sustainable types of meats for human consumption. In this paper, life-cycle assessment was performed using data from 12 pig farms. In parallel, a survey on the consumption of pork meat products was conducted analyzing responses from 806 pork meat consumers. The study aims to provide a quantitative calculation of six environmental footprints associated with the consumption of pork meat products in Serbia by analyzing data from pig farms and a pork meat consumption survey. RESULTS Results revealed that pork meat production is responsible for the emission of 3.50 kg CO2(e)kg(-1)live weight, 16.1 MJ(e)kg(-1), 0.151 mg R11(e)kg(-1), 31.257 g SO(2e)kg(-1), 55.030 g PO(4e)kg(-1)and 3.641 kg 1.4 dB(e)kg(-1). Further calculations reveal that weekly emissions of various environmental potentials associated with an average consumer of pork meat products in Serbia are estimated at values of 4.032 kg CO(2e)week(-1), 18.504 MJ(e)week(-1), 0.17435 mg R11(e)week(-1), 35.972 g SO(2e)week(-1)and 63.466 g PO(4e)week(-1). CONCLUSIONS Results show that, on the one hand, pork products are responsible for environmental production impacts that mainly occur on farms while, on the other hand, consumption is characterized with high meat inclusion rates. As a leverage strategy it is recommended for producers to concentrate on lowering the production impacts rather than trying to reach consumers for sustainability conciseness.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat",
doi = "10.1002/jsfa.10704"
}

Đekić, I., Božičković, I., Djordjević, V., Smetana, S., Terjung, N., Ilić, J., Doroški, A.,& Tomašević, I.. (2020). Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat. in Journal of the Science of Food and Agriculture
Wiley, Hoboken..
https://doi.org/10.1002/jsfa.10704

Đekić I, Božičković I, Djordjević V, Smetana S, Terjung N, Ilić J, Doroški A, Tomašević I. Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat. in Journal of the Science of Food and Agriculture. 2020;.
doi:10.1002/jsfa.10704 .

Đekić, Ilija, Božičković, Ivana, Djordjević, Vesna, Smetana, Sergiy, Terjung, Nino, Ilić, Jovan, Doroški, Ana, Tomašević, Igor, "Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat" in Journal of the Science of Food and Agriculture (2020),
https://doi.org/10.1002/jsfa.10704 . .