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 . .