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  - Djekić, Ilija
AU  - Skunca, Dubravka
AU  - Nastasijević, Ivan
AU  - Tomović, Vladimir
AU  - Tomašević, Igor
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4715
AB  - Purpose The purpose of this paper is to analyze perceptions of quality in the chicken meat supply chain. Design/methodology/approach This survey covered 74 different farms, slaughterhouses, meat processors, and retailers and 500 consumers, using two methods. From the farm to retail, analysis covered customer - supplier viewpoints in different stages of the supply chain. From the consumers to the farms, the quality function deployment method was used. Five houses of quality have been developed using the Delphi method to synthesize the opinions of experts. Findings Farm-slaughter comparison shows that final weight at farm gate and animal welfare are the most important quality attributes. The quality aspect important for slaughterhouses and meat processors is the cold chain. Retailers and meat processors highlight the portfolio of various chicken meat products as their most important quality attribute. At the points of sale, shelf illumination and product placement are prevailing. Research limitations/implications The results suggest that there are different views on quality by all actors in the supply chain, from quality of chicken meat, food safety and quality of service in retail to profitability and animal welfare. Practical implications The paper enhances simplicity in analyzing quality aspects of different types of meat supply chains. This methodology enables a synergy of value chain promotion with other quality development approaches. It also creates possibilities for policy makers to improve competitiveness strategies. Originality/value Application of a similar approach to other parts of the food chain could offer a better insight into the transformation of quality.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Transformation of quality aspects throughout the chicken meat supply chain
EP  - 1150
IS  - 5
SP  - 1132
VL  - 120
DO  - 10.1108/BFJ-08-2017-0432
ER  - 

@article{
author = "Djekić, Ilija and Skunca, Dubravka and Nastasijević, Ivan and Tomović, Vladimir and Tomašević, Igor",
year = "2018",
abstract = "Purpose The purpose of this paper is to analyze perceptions of quality in the chicken meat supply chain. Design/methodology/approach This survey covered 74 different farms, slaughterhouses, meat processors, and retailers and 500 consumers, using two methods. From the farm to retail, analysis covered customer - supplier viewpoints in different stages of the supply chain. From the consumers to the farms, the quality function deployment method was used. Five houses of quality have been developed using the Delphi method to synthesize the opinions of experts. Findings Farm-slaughter comparison shows that final weight at farm gate and animal welfare are the most important quality attributes. The quality aspect important for slaughterhouses and meat processors is the cold chain. Retailers and meat processors highlight the portfolio of various chicken meat products as their most important quality attribute. At the points of sale, shelf illumination and product placement are prevailing. Research limitations/implications The results suggest that there are different views on quality by all actors in the supply chain, from quality of chicken meat, food safety and quality of service in retail to profitability and animal welfare. Practical implications The paper enhances simplicity in analyzing quality aspects of different types of meat supply chains. This methodology enables a synergy of value chain promotion with other quality development approaches. It also creates possibilities for policy makers to improve competitiveness strategies. Originality/value Application of a similar approach to other parts of the food chain could offer a better insight into the transformation of quality.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Transformation of quality aspects throughout the chicken meat supply chain",
pages = "1150-1132",
number = "5",
volume = "120",
doi = "10.1108/BFJ-08-2017-0432"
}

Djekić, I., Skunca, D., Nastasijević, I., Tomović, V.,& Tomašević, I.. (2018). Transformation of quality aspects throughout the chicken meat supply chain. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 120(5), 1132-1150.
https://doi.org/10.1108/BFJ-08-2017-0432

Djekić I, Skunca D, Nastasijević I, Tomović V, Tomašević I. Transformation of quality aspects throughout the chicken meat supply chain. in British Food Journal. 2018;120(5):1132-1150.
doi:10.1108/BFJ-08-2017-0432 .

Djekić, Ilija, Skunca, Dubravka, Nastasijević, Ivan, Tomović, Vladimir, Tomašević, Igor, "Transformation of quality aspects throughout the chicken meat supply chain" in British Food Journal, 120, no. 5 (2018):1132-1150,
https://doi.org/10.1108/BFJ-08-2017-0432 . .

TY  - JOUR
AU  - Skunca, Dubravka
AU  - Tomašević, Igor
AU  - Nastasijević, Ivan
AU  - Tomović, Vladimir
AU  - Djekić, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4730
AB  - The objective of this paper was to assess the environmental performance of the chicken meat chain, including 119 different farms, slaughterhouses, meat processors and retailers, as well as 500 households. A total of 619 life cycle assessment calculations have been completed to identify and quantify the environmental impacts from a cradle-to-grave perspective covering five subsystems: 'chicken farm', 'slaughterhouse', 'meat processing plant', 'retail' and 'household use'. Structured surveys in selected entities have been conducted in order to collect life cycle inventory input data. Five environmental impact potentials were calculated in this study: global warming potential, acidification potential, eutrophication potential, ozone layer depletion and cumulative energy demand. The focus of the research was put on global warming potential, ozone layer depletion and cumulative energy demand, as these three indicators had significant values for each of the examined subsystems. As a general finding, this study found that the largest contributor to the environmental profile of the entire chicken meat chain is feed production and energy usage. Mitigation options for optimization of environmental impacts rely on the utilization of grain legumes as protein source in feed, treating of chicken litter in a biogas digester, application of the energy efficient equipment through the entire chain and recycling of household waste.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Cleaner Production
T1  - Life cycle assessment of the chicken meat chain
EP  - 450
SP  - 440
VL  - 184
DO  - 10.1016/j.jclepro.2018.02.274
ER  - 

@article{
author = "Skunca, Dubravka and Tomašević, Igor and Nastasijević, Ivan and Tomović, Vladimir and Djekić, Ilija",
year = "2018",
abstract = "The objective of this paper was to assess the environmental performance of the chicken meat chain, including 119 different farms, slaughterhouses, meat processors and retailers, as well as 500 households. A total of 619 life cycle assessment calculations have been completed to identify and quantify the environmental impacts from a cradle-to-grave perspective covering five subsystems: 'chicken farm', 'slaughterhouse', 'meat processing plant', 'retail' and 'household use'. Structured surveys in selected entities have been conducted in order to collect life cycle inventory input data. Five environmental impact potentials were calculated in this study: global warming potential, acidification potential, eutrophication potential, ozone layer depletion and cumulative energy demand. The focus of the research was put on global warming potential, ozone layer depletion and cumulative energy demand, as these three indicators had significant values for each of the examined subsystems. As a general finding, this study found that the largest contributor to the environmental profile of the entire chicken meat chain is feed production and energy usage. Mitigation options for optimization of environmental impacts rely on the utilization of grain legumes as protein source in feed, treating of chicken litter in a biogas digester, application of the energy efficient equipment through the entire chain and recycling of household waste.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Cleaner Production",
title = "Life cycle assessment of the chicken meat chain",
pages = "450-440",
volume = "184",
doi = "10.1016/j.jclepro.2018.02.274"
}

Skunca, D., Tomašević, I., Nastasijević, I., Tomović, V.,& Djekić, I.. (2018). Life cycle assessment of the chicken meat chain. in Journal of Cleaner Production
Elsevier Sci Ltd, Oxford., 184, 440-450.
https://doi.org/10.1016/j.jclepro.2018.02.274

Skunca D, Tomašević I, Nastasijević I, Tomović V, Djekić I. Life cycle assessment of the chicken meat chain. in Journal of Cleaner Production. 2018;184:440-450.
doi:10.1016/j.jclepro.2018.02.274 .

Skunca, Dubravka, Tomašević, Igor, Nastasijević, Ivan, Tomović, Vladimir, Djekić, Ilija, "Life cycle assessment of the chicken meat chain" in Journal of Cleaner Production, 184 (2018):440-450,
https://doi.org/10.1016/j.jclepro.2018.02.274 . .

TY  - JOUR
AU  - Nastasijević, Ivan
AU  - Tomašević, Igor
AU  - Šmigić, Nada
AU  - Milićević, Dragan
AU  - Petrović, Zoran
AU  - Djekić, Ilija
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4147
AB  - The recent proposals for modernization of the meat inspection system across the EU recommend that it should be risk-based and also suggest that risk categorization of slaughterhouses should be based on a process hygiene output through the use of indicator organisms - Aerobic Colony Count (ACC) and Enterobacteriaceae count (EC), monitored on carcasses. In this study, the evaluation of the hygiene of operations in cattle and pig slaughterhouses/meat processing companies in Serbia was carried out through two methodologies: a) auditing based on scoring systems used in the UK and Australia; and b) microbial process hygiene indicators. The results confirmed that slaughterhouses with higher levels of hygiene had lower ACC and EC levels. The complementary nature of the methodologies may be effectively used in a process of risk categorization of slaughterhouses. To achieve better consistency and objectiveness in the assessment process, the intensive and structured training of regulatory authorities (official veterinary inspectors, meat inspectors) will be essential.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Hygiene assessment of Serbian meat establishments using different scoring systems
EP  - 200
SP  - 193
VL  - 62
DO  - 10.1016/j.foodcont.2015.10.034
ER  - 

@article{
author = "Nastasijević, Ivan and Tomašević, Igor and Šmigić, Nada and Milićević, Dragan and Petrović, Zoran and Djekić, Ilija",
year = "2016",
abstract = "The recent proposals for modernization of the meat inspection system across the EU recommend that it should be risk-based and also suggest that risk categorization of slaughterhouses should be based on a process hygiene output through the use of indicator organisms - Aerobic Colony Count (ACC) and Enterobacteriaceae count (EC), monitored on carcasses. In this study, the evaluation of the hygiene of operations in cattle and pig slaughterhouses/meat processing companies in Serbia was carried out through two methodologies: a) auditing based on scoring systems used in the UK and Australia; and b) microbial process hygiene indicators. The results confirmed that slaughterhouses with higher levels of hygiene had lower ACC and EC levels. The complementary nature of the methodologies may be effectively used in a process of risk categorization of slaughterhouses. To achieve better consistency and objectiveness in the assessment process, the intensive and structured training of regulatory authorities (official veterinary inspectors, meat inspectors) will be essential.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Hygiene assessment of Serbian meat establishments using different scoring systems",
pages = "200-193",
volume = "62",
doi = "10.1016/j.foodcont.2015.10.034"
}

Nastasijević, I., Tomašević, I., Šmigić, N., Milićević, D., Petrović, Z.,& Djekić, I.. (2016). Hygiene assessment of Serbian meat establishments using different scoring systems. in Food Control
Elsevier Sci Ltd, Oxford., 62, 193-200.
https://doi.org/10.1016/j.foodcont.2015.10.034

Nastasijević I, Tomašević I, Šmigić N, Milićević D, Petrović Z, Djekić I. Hygiene assessment of Serbian meat establishments using different scoring systems. in Food Control. 2016;62:193-200.
doi:10.1016/j.foodcont.2015.10.034 .

Nastasijević, Ivan, Tomašević, Igor, Šmigić, Nada, Milićević, Dragan, Petrović, Zoran, Djekić, Ilija, "Hygiene assessment of Serbian meat establishments using different scoring systems" in Food Control, 62 (2016):193-200,
https://doi.org/10.1016/j.foodcont.2015.10.034 . .