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  - Simunović, Stefan
AU  - Đorđević, Vesna Ž.
AU  - Rašeta, Mladen
AU  - Lukić, Mirjana
AU  - Lorenzo, José M.
AU  - Đekić, Ilija
AU  - Tomašević, Igor
PY  - 2022
UR  - https://www.mdpi.com/2304-8158/11/8/1090
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6078
AB  - The main objective of this paper was to investigate the effect of fat reduction on different quality traits of tea sausage. This study also aimed to deploy the following digital methods of analysis: three-dimensional (3D) laser imaging, computer vision system and oral processing. Three batches of tea sausage with different amounts of pork back fat were manufactured: control (25%), medium fat (17.5%) and low fat (10%). Samples for the analyses were taken on the production day and after 7, 14, 21, 28 and 35 days of ripening. The fat level significantly influenced shrinkage, texture, pH, aw, moisture and ash contents, peroxide value, acid number, number of chewing strokes, consumption time, eating rate and fat intake rate. Oxidative stability, colour and microbiological parameters were not affected by fat reduction. The results of the sensory analysis showed that the fat level can be reduced to 17.5% without negatively affecting the quality and sensory properties of the product. The ripening time of the fat-reduced tea sausage should be reduced to 28 days. A strong correlation between shrinkage and weight loss suggests the possibility of using 3D laser imaging in predicting weight loss and moisture content of dry sausages.
T2  - Foods
T1  - Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis
IS  - 8
SP  - 1090
VL  - 11
DO  - 10.3390/foods11081090
ER  - 

@article{
author = "Simunović, Stefan and Đorđević, Vesna Ž. and Rašeta, Mladen and Lukić, Mirjana and Lorenzo, José M. and Đekić, Ilija and Tomašević, Igor",
year = "2022",
abstract = "The main objective of this paper was to investigate the effect of fat reduction on different quality traits of tea sausage. This study also aimed to deploy the following digital methods of analysis: three-dimensional (3D) laser imaging, computer vision system and oral processing. Three batches of tea sausage with different amounts of pork back fat were manufactured: control (25%), medium fat (17.5%) and low fat (10%). Samples for the analyses were taken on the production day and after 7, 14, 21, 28 and 35 days of ripening. The fat level significantly influenced shrinkage, texture, pH, aw, moisture and ash contents, peroxide value, acid number, number of chewing strokes, consumption time, eating rate and fat intake rate. Oxidative stability, colour and microbiological parameters were not affected by fat reduction. The results of the sensory analysis showed that the fat level can be reduced to 17.5% without negatively affecting the quality and sensory properties of the product. The ripening time of the fat-reduced tea sausage should be reduced to 28 days. A strong correlation between shrinkage and weight loss suggests the possibility of using 3D laser imaging in predicting weight loss and moisture content of dry sausages.",
journal = "Foods",
title = "Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis",
number = "8",
pages = "1090",
volume = "11",
doi = "10.3390/foods11081090"
}

Simunović, S., Đorđević, V. Ž., Rašeta, M., Lukić, M., Lorenzo, J. M., Đekić, I.,& Tomašević, I.. (2022). Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis. in Foods, 11(8), 1090.
https://doi.org/10.3390/foods11081090

Simunović S, Đorđević VŽ, Rašeta M, Lukić M, Lorenzo JM, Đekić I, Tomašević I. Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis. in Foods. 2022;11(8):1090.
doi:10.3390/foods11081090 .

Simunović, Stefan, Đorđević, Vesna Ž., Rašeta, Mladen, Lukić, Mirjana, Lorenzo, José M., Đekić, Ilija, Tomašević, Igor, "Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis" in Foods, 11, no. 8 (2022):1090,
https://doi.org/10.3390/foods11081090 . .

TY  - JOUR
AU  - Simunovic, Stefan
AU  - Đorđević, Vesna Ž
AU  - Lakićević, Brankica
AU  - Đekic, Ilija
AU  - Lorenzo, Jose M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2022
UR  - https://www.hindawi.com/journals/jfq/2022/2480746/
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6119
AB  - This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant () differences in lightness (), redness (), and yellowness () of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant () differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.
T2  - Journal of Food Quality
T2  - Journal of Food Quality
T1  - Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality
SP  - e2480746
VL  - 2022
DO  - 10.1155/2022/2480746
ER  - 

@article{
author = "Simunovic, Stefan and Đorđević, Vesna Ž and Lakićević, Brankica and Đekic, Ilija and Lorenzo, Jose M. and Barba, Francisco J. and Tomašević, Igor",
year = "2022",
abstract = "This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant () differences in lightness (), redness (), and yellowness () of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant () differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.",
journal = "Journal of Food Quality, Journal of Food Quality",
title = "Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality",
pages = "e2480746",
volume = "2022",
doi = "10.1155/2022/2480746"
}

Simunovic, S., Đorđević, V. Ž., Lakićević, B., Đekic, I., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2022). Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality. in Journal of Food Quality, 2022, e2480746.
https://doi.org/10.1155/2022/2480746

Simunovic S, Đorđević VŽ, Lakićević B, Đekic I, Lorenzo JM, Barba FJ, Tomašević I. Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality. in Journal of Food Quality. 2022;2022:e2480746.
doi:10.1155/2022/2480746 .

Simunovic, Stefan, Đorđević, Vesna Ž, Lakićević, Brankica, Đekic, Ilija, Lorenzo, Jose M., Barba, Francisco J., Tomašević, Igor, "Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality" in Journal of Food Quality, 2022 (2022):e2480746,
https://doi.org/10.1155/2022/2480746 . .