TY  - JOUR
AU  - Kurćubić, Vladimir
AU  - Stajić, Slaviša
AU  - Miletić, Nemanja
AU  - Stanišić, Nikola
PY  - 2022
UR  - https://www.mdpi.com/2076-3417/12/19/10129
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6199
AB  - Meat manufacturers are nowadays in a very unenviable position. Both meat and meat products require the utilization of various additives due to their chemical composition. On the other hand, consumers demand fresh, additive-free, and high-quality products with extended shelf-life, which might be considered as healthier, even functional food. These facts push manufacturers and researchers in pursuit of modern technologies and supplements to meet these high demands. Since a high daily intake of sodium and fat might cause severe health issues, reducing these ingredients in meat products is the first task towards healthier food. Sodium can be reduced by ultrasound, high-pressure processing, pulsed electric field, and replacement of NaCl with KCl, calcium gluconate, calcium glycerophosphate, calcium lactate, and monosodium glutamate. The reduction of the fat content can be achieved through a decrease in the amount of fatty tissue in the inital mixture and/or replacement with non-lipid components, or by partial fatty tissue replacement with oils rich in polyunsaturated fatty acids. Utilization of plant proteins (soy, wheat gluten, pea, chickpea, lentil, potato, barley, oat, rice, etc.), mycoproteins or micro-algae proteins, plant fats (palm and coconut fat, canola, sunflower, soy and corn oil, etc.), and polysaccharides (starches, fibers), accompanied by a meat-like fibrous structure, resulted in delicious “meat” products, which are considered a healthier alternative to real meat. Growing interest in the replacement of potentially adverse synthetic meat additives favors the use of plant (herb, fruit and vegetable) extracts, as an endless source of bioactive substances with strong antioxidant and antimicrobial activities. These extracts can be used either in raw meat or meat products, as well as in the fodder. Reformulation strategies strengthen and ensure the willingness of consumers to pay a higher price for their own demands regarding the naturalness of synthetic, clean-labeled, additive-free meat products. After a gradual alignment with strategic national/international recommendations and legal/sub-legal frameworks, the added value of such meat products opens wide the door to new segments/entire markets.
T2  - Applied Sciences
T2  - Applied Sciences
T1  - Healthier Meat Products Are Fashionable—Consumers Love Fashion
IS  - 19
SP  - 10129
VL  - 12
DO  - 10.3390/app121910129
ER  - 

@article{
author = "Kurćubić, Vladimir and Stajić, Slaviša and Miletić, Nemanja and Stanišić, Nikola",
year = "2022",
abstract = "Meat manufacturers are nowadays in a very unenviable position. Both meat and meat products require the utilization of various additives due to their chemical composition. On the other hand, consumers demand fresh, additive-free, and high-quality products with extended shelf-life, which might be considered as healthier, even functional food. These facts push manufacturers and researchers in pursuit of modern technologies and supplements to meet these high demands. Since a high daily intake of sodium and fat might cause severe health issues, reducing these ingredients in meat products is the first task towards healthier food. Sodium can be reduced by ultrasound, high-pressure processing, pulsed electric field, and replacement of NaCl with KCl, calcium gluconate, calcium glycerophosphate, calcium lactate, and monosodium glutamate. The reduction of the fat content can be achieved through a decrease in the amount of fatty tissue in the inital mixture and/or replacement with non-lipid components, or by partial fatty tissue replacement with oils rich in polyunsaturated fatty acids. Utilization of plant proteins (soy, wheat gluten, pea, chickpea, lentil, potato, barley, oat, rice, etc.), mycoproteins or micro-algae proteins, plant fats (palm and coconut fat, canola, sunflower, soy and corn oil, etc.), and polysaccharides (starches, fibers), accompanied by a meat-like fibrous structure, resulted in delicious “meat” products, which are considered a healthier alternative to real meat. Growing interest in the replacement of potentially adverse synthetic meat additives favors the use of plant (herb, fruit and vegetable) extracts, as an endless source of bioactive substances with strong antioxidant and antimicrobial activities. These extracts can be used either in raw meat or meat products, as well as in the fodder. Reformulation strategies strengthen and ensure the willingness of consumers to pay a higher price for their own demands regarding the naturalness of synthetic, clean-labeled, additive-free meat products. After a gradual alignment with strategic national/international recommendations and legal/sub-legal frameworks, the added value of such meat products opens wide the door to new segments/entire markets.",
journal = "Applied Sciences, Applied Sciences",
title = "Healthier Meat Products Are Fashionable—Consumers Love Fashion",
number = "19",
pages = "10129",
volume = "12",
doi = "10.3390/app121910129"
}

Kurćubić, V., Stajić, S., Miletić, N.,& Stanišić, N.. (2022). Healthier Meat Products Are Fashionable—Consumers Love Fashion. in Applied Sciences, 12(19), 10129.
https://doi.org/10.3390/app121910129

Kurćubić V, Stajić S, Miletić N, Stanišić N. Healthier Meat Products Are Fashionable—Consumers Love Fashion. in Applied Sciences. 2022;12(19):10129.
doi:10.3390/app121910129 .

Kurćubić, Vladimir, Stajić, Slaviša, Miletić, Nemanja, Stanišić, Nikola, "Healthier Meat Products Are Fashionable—Consumers Love Fashion" in Applied Sciences, 12, no. 19 (2022):10129,
https://doi.org/10.3390/app121910129 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Tomašević, Igor
AU  - Stanišić, Nikola
AU  - Tomović, Vladimir
AU  - Lilić, Slobodan
AU  - Vranić, Danijela
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
AU  - Živković, Dušan
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5308
AB  - Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly (p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p  lt  0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment.
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Quality of dry-fermented sausages with backfat replacement
EP  - 81
IS  - 7
SP  - 74
VL  - 100
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5308
ER  - 

@article{
author = "Stajić, Slaviša and Tomašević, Igor and Stanišić, Nikola and Tomović, Vladimir and Lilić, Slobodan and Vranić, Danijela and Barba, Francisco J. and Lorenzo, José M. and Živković, Dušan",
year = "2020",
abstract = "Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly (p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p  lt  0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment.",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Quality of dry-fermented sausages with backfat replacement",
pages = "81-74",
number = "7",
volume = "100",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5308"
}

Stajić, S., Tomašević, I., Stanišić, N., Tomović, V., Lilić, S., Vranić, D., Barba, F. J., Lorenzo, J. M.,& Živković, D.. (2020). Quality of dry-fermented sausages with backfat replacement. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 100(7), 74-81.
https://hdl.handle.net/21.15107/rcub_agrospace_5308

Stajić S, Tomašević I, Stanišić N, Tomović V, Lilić S, Vranić D, Barba FJ, Lorenzo JM, Živković D. Quality of dry-fermented sausages with backfat replacement. in Fleischwirtschaft. 2020;100(7):74-81.
https://hdl.handle.net/21.15107/rcub_agrospace_5308 .

Stajić, Slaviša, Tomašević, Igor, Stanišić, Nikola, Tomović, Vladimir, Lilić, Slobodan, Vranić, Danijela, Barba, Francisco J., Lorenzo, José M., Živković, Dušan, "Quality of dry-fermented sausages with backfat replacement" in Fleischwirtschaft, 100, no. 7 (2020):74-81,
https://hdl.handle.net/21.15107/rcub_agrospace_5308 .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Tomašević, Igor
AU  - Djekić, Ilija
AU  - Ivanović, Nikola
AU  - Živković, Dušan
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4757
AB  - Animal fat in all-chicken frankfurters (control) was replaced with pretreated linseed oil to provide 50 and 100% of recommended daily alpha-linolenic acid intake. Linseed oil was pretreated with multifunctional corn ingredient (E25 and E50) and alginate mixture (G25 and G50). No impairments in water binding properties of the modified frankfurter matrix were observed. Significant increase in b* and h values was observed, intensively in G treatments. Significantly higher hardness was observed in E25 and chewiness in both E treatments. During storage, an increase in yellowness, hardness, cohesiveness, and chewiness was recorded in all treatments including control. Significant improvement of fatty acid profiles was recorded in all modified frankfurters. Observed differences in some parameters of technological characteristics were not confirmed in sensory evaluations. The results of sensory analysis indicate that the level of fat replacement with linseed oil and the manner of pretreatment did not lead to unacceptability. Practical applicationsFrankfurters are well-known comminuted meat products usually made from pork and beef, but despite a considerable increase in poultry meat production over the past two decades, research on all-poultry frankfurters with fat partly replaced by pretreated oil are rare. The results of this current study showed that all-chicken frankfurters with 50% of recommended daily intake of ALA had very similar characteristics to control, while increasing content of linseed oil (to 100%) potentially can impair sensory characteristics, depending of oil pretreatment, but not below the acceptability. Since data in literature are scarce in terms of all-chicken frankfurters with fat partly replaced by pretreated oil, the results of this research complement the results of the research on pork and beef frankfurters and the results of the study on the use of linseed oil in other meat products.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Use of linseed oil in improving the quality of chicken frankfurters
IS  - 2
VL  - 42
DO  - 10.1111/jfpp.13529
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Tomašević, Igor and Djekić, Ilija and Ivanović, Nikola and Živković, Dušan",
year = "2018",
abstract = "Animal fat in all-chicken frankfurters (control) was replaced with pretreated linseed oil to provide 50 and 100% of recommended daily alpha-linolenic acid intake. Linseed oil was pretreated with multifunctional corn ingredient (E25 and E50) and alginate mixture (G25 and G50). No impairments in water binding properties of the modified frankfurter matrix were observed. Significant increase in b* and h values was observed, intensively in G treatments. Significantly higher hardness was observed in E25 and chewiness in both E treatments. During storage, an increase in yellowness, hardness, cohesiveness, and chewiness was recorded in all treatments including control. Significant improvement of fatty acid profiles was recorded in all modified frankfurters. Observed differences in some parameters of technological characteristics were not confirmed in sensory evaluations. The results of sensory analysis indicate that the level of fat replacement with linseed oil and the manner of pretreatment did not lead to unacceptability. Practical applicationsFrankfurters are well-known comminuted meat products usually made from pork and beef, but despite a considerable increase in poultry meat production over the past two decades, research on all-poultry frankfurters with fat partly replaced by pretreated oil are rare. The results of this current study showed that all-chicken frankfurters with 50% of recommended daily intake of ALA had very similar characteristics to control, while increasing content of linseed oil (to 100%) potentially can impair sensory characteristics, depending of oil pretreatment, but not below the acceptability. Since data in literature are scarce in terms of all-chicken frankfurters with fat partly replaced by pretreated oil, the results of this research complement the results of the research on pork and beef frankfurters and the results of the study on the use of linseed oil in other meat products.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Use of linseed oil in improving the quality of chicken frankfurters",
number = "2",
volume = "42",
doi = "10.1111/jfpp.13529"
}

Stajić, S., Stanišić, N., Tomašević, I., Djekić, I., Ivanović, N.,& Živković, D.. (2018). Use of linseed oil in improving the quality of chicken frankfurters. in Journal of Food Processing and Preservation
Wiley, Hoboken., 42(2).
https://doi.org/10.1111/jfpp.13529

Stajić S, Stanišić N, Tomašević I, Djekić I, Ivanović N, Živković D. Use of linseed oil in improving the quality of chicken frankfurters. in Journal of Food Processing and Preservation. 2018;42(2).
doi:10.1111/jfpp.13529 .

Stajić, Slaviša, Stanišić, Nikola, Tomašević, Igor, Djekić, Ilija, Ivanović, Nikola, Živković, Dušan, "Use of linseed oil in improving the quality of chicken frankfurters" in Journal of Food Processing and Preservation, 42, no. 2 (2018),
https://doi.org/10.1111/jfpp.13529 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Lević, Steva
AU  - Tomović, Vladimir
AU  - Lilić, Slobodan
AU  - Vranić, Danijela
AU  - Jokanović, Marija
AU  - Živković, Dušan
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4642
AB  - The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p lt 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
EP  - 375
IS  - 4
SP  - 367
VL  - 68
DO  - 10.2478/pjfns-2018-0006
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Lević, Steva and Tomović, Vladimir and Lilić, Slobodan and Vranić, Danijela and Jokanović, Marija and Živković, Dušan",
year = "2018",
abstract = "The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p lt 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.",
publisher = "De Gruyter Poland Sp Zoo, Warsaw",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations",
pages = "375-367",
number = "4",
volume = "68",
doi = "10.2478/pjfns-2018-0006"
}

Stajić, S., Stanišić, N., Lević, S., Tomović, V., Lilić, S., Vranić, D., Jokanović, M.,& Živković, D.. (2018). Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. in Polish Journal of Food and Nutrition Sciences
De Gruyter Poland Sp Zoo, Warsaw., 68(4), 367-375.
https://doi.org/10.2478/pjfns-2018-0006

Stajić S, Stanišić N, Lević S, Tomović V, Lilić S, Vranić D, Jokanović M, Živković D. Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. in Polish Journal of Food and Nutrition Sciences. 2018;68(4):367-375.
doi:10.2478/pjfns-2018-0006 .

Stajić, Slaviša, Stanišić, Nikola, Lević, Steva, Tomović, Vladimir, Lilić, Slobodan, Vranić, Danijela, Jokanović, Marija, Živković, Dušan, "Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations" in Polish Journal of Food and Nutrition Sciences, 68, no. 4 (2018):367-375,
https://doi.org/10.2478/pjfns-2018-0006 . .

TY  - JOUR
AU  - Despotović, Aleksandra
AU  - Tomović, Vladimir
AU  - Sević, Radoslav
AU  - Jokanović, Marija
AU  - Stanišić, Nikola
AU  - Škaljac, Snežana
AU  - Šojić, Branislav
AU  - Hromis, Nevena
AU  - Stajić, Slaviša
AU  - Petrović, Jovana
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4679
AB  - The objective of the study was to evaluate the meat quality of the Serbian autochthonous White Mangalica pure bred pig and its crossbreed with Duroc. A total of 24 pigs [White Mangalica WM, n = 12, and (Duroc x White Mangalica) x White Mangalica) - (DWM)WM, n = 12)] were slaughtered on average 638 and 509 d of age, respectively. Colour and marbling score, and all physical (pH, instrumental colour and water holding capacity) and chemical (proximate and mineral composition and fatty acids profile) analyses were performed on M. Iongissimus lumborum. Pork from WM had higher marbling score and intramuscular fat content and was redder in colour than from (DWM)WM; while opposite was determined for moisture content. In intramuscular fat, WM had higher content of oleic acid as well as total monounsaturated fatty acids than (DWM)WM, while (DWM)WM had higher linoleic and arachidonic acids as well as total polyunsaturated fatty acids content. Inclusion of 25% Duroc gave pork with lower content of iron, copper and manganese. In summary, irrespective of differences in some particular traits White Mangalica crossbreds can represent a good alternative to pure White Mangalica without worsening the meat quality.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Italian Journal of Animal Science
T1  - Meat quality traits of M. longissimus lumborum from White Mangalica and (Duroc x White Mangalica) x White Mangalica pigs reared under intensive conditions and slaughtered at about 180-kg live weight
EP  - 866
IS  - 4
SP  - 859
VL  - 17
DO  - 10.1080/1828051X.2018.1443287
ER  - 

@article{
author = "Despotović, Aleksandra and Tomović, Vladimir and Sević, Radoslav and Jokanović, Marija and Stanišić, Nikola and Škaljac, Snežana and Šojić, Branislav and Hromis, Nevena and Stajić, Slaviša and Petrović, Jovana",
year = "2018",
abstract = "The objective of the study was to evaluate the meat quality of the Serbian autochthonous White Mangalica pure bred pig and its crossbreed with Duroc. A total of 24 pigs [White Mangalica WM, n = 12, and (Duroc x White Mangalica) x White Mangalica) - (DWM)WM, n = 12)] were slaughtered on average 638 and 509 d of age, respectively. Colour and marbling score, and all physical (pH, instrumental colour and water holding capacity) and chemical (proximate and mineral composition and fatty acids profile) analyses were performed on M. Iongissimus lumborum. Pork from WM had higher marbling score and intramuscular fat content and was redder in colour than from (DWM)WM; while opposite was determined for moisture content. In intramuscular fat, WM had higher content of oleic acid as well as total monounsaturated fatty acids than (DWM)WM, while (DWM)WM had higher linoleic and arachidonic acids as well as total polyunsaturated fatty acids content. Inclusion of 25% Duroc gave pork with lower content of iron, copper and manganese. In summary, irrespective of differences in some particular traits White Mangalica crossbreds can represent a good alternative to pure White Mangalica without worsening the meat quality.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Italian Journal of Animal Science",
title = "Meat quality traits of M. longissimus lumborum from White Mangalica and (Duroc x White Mangalica) x White Mangalica pigs reared under intensive conditions and slaughtered at about 180-kg live weight",
pages = "866-859",
number = "4",
volume = "17",
doi = "10.1080/1828051X.2018.1443287"
}

Despotović, A., Tomović, V., Sević, R., Jokanović, M., Stanišić, N., Škaljac, S., Šojić, B., Hromis, N., Stajić, S.,& Petrović, J.. (2018). Meat quality traits of M. longissimus lumborum from White Mangalica and (Duroc x White Mangalica) x White Mangalica pigs reared under intensive conditions and slaughtered at about 180-kg live weight. in Italian Journal of Animal Science
Taylor & Francis Ltd, Abingdon., 17(4), 859-866.
https://doi.org/10.1080/1828051X.2018.1443287

Despotović A, Tomović V, Sević R, Jokanović M, Stanišić N, Škaljac S, Šojić B, Hromis N, Stajić S, Petrović J. Meat quality traits of M. longissimus lumborum from White Mangalica and (Duroc x White Mangalica) x White Mangalica pigs reared under intensive conditions and slaughtered at about 180-kg live weight. in Italian Journal of Animal Science. 2018;17(4):859-866.
doi:10.1080/1828051X.2018.1443287 .

Despotović, Aleksandra, Tomović, Vladimir, Sević, Radoslav, Jokanović, Marija, Stanišić, Nikola, Škaljac, Snežana, Šojić, Branislav, Hromis, Nevena, Stajić, Slaviša, Petrović, Jovana, "Meat quality traits of M. longissimus lumborum from White Mangalica and (Duroc x White Mangalica) x White Mangalica pigs reared under intensive conditions and slaughtered at about 180-kg live weight" in Italian Journal of Animal Science, 17, no. 4 (2018):859-866,
https://doi.org/10.1080/1828051X.2018.1443287 . .

TY  - JOUR
AU  - Despotović, Aleksandra
AU  - Tomović, Vladimir
AU  - Stanišić, Nikola
AU  - Jokanović, Marija
AU  - Šojić, Branislav
AU  - Škaljac, Snežana
AU  - Kocić-Tanackov, Sunčica
AU  - Tomašević, Igor
AU  - Stajić, Slaviša
AU  - Martinović, Aleksandra
AU  - Hromis, Nevena
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4711
AB  - The physical characteristics (pH(24h) and CIEL *a*b* values) and proximate (moisture, protein, total fat, total ash content) and mineral (K, P, Na, Mg, Ca, Fe, Zn, Cu, Mn) composition were determined in tongue, heart, lungs, liver, spleen, kidney, brain and spinal cord belonging to Swallow-Belly Mangalica pigs reared under an intensive production system and slaughtered at 100 kg live weight. The type of edible offal had a significant effect (P lt 0.001) on all investigated traits. Tongue had the lowest pH(24h), moisture, total ash and P content. The highest content of Mg and lowest ClEb* value and K content were found in heart. Lungs had the highest pH(24h), ClEa* and ClEb* values, and the lowest Mg and Mn contents. Protein, Zn, Cu and Mn contents were the highest, and Na and Ca contents were the lowest in liver. Spleen had the highest moisture, K and Fe contents, and the lowest CIEL* (darkest offal) value, total fat and Cu content. The highest content of Na was found in kidney. The lightest color (CIEL* value), the highest content of total fat, total ash, P and Ca, and the lowest ClEa* value and content of protein, Fe and Zn, were found in spinal cord.
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Edible offal quality of Swallow-Belly Mangalica pigs reared under an intensive production system Investigations on pigs slaughtered at 100 kg live weight
EP  - 108
IS  - 12
SP  - 103
VL  - 98
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4711
ER  - 

@article{
author = "Despotović, Aleksandra and Tomović, Vladimir and Stanišić, Nikola and Jokanović, Marija and Šojić, Branislav and Škaljac, Snežana and Kocić-Tanackov, Sunčica and Tomašević, Igor and Stajić, Slaviša and Martinović, Aleksandra and Hromis, Nevena",
year = "2018",
abstract = "The physical characteristics (pH(24h) and CIEL *a*b* values) and proximate (moisture, protein, total fat, total ash content) and mineral (K, P, Na, Mg, Ca, Fe, Zn, Cu, Mn) composition were determined in tongue, heart, lungs, liver, spleen, kidney, brain and spinal cord belonging to Swallow-Belly Mangalica pigs reared under an intensive production system and slaughtered at 100 kg live weight. The type of edible offal had a significant effect (P lt 0.001) on all investigated traits. Tongue had the lowest pH(24h), moisture, total ash and P content. The highest content of Mg and lowest ClEb* value and K content were found in heart. Lungs had the highest pH(24h), ClEa* and ClEb* values, and the lowest Mg and Mn contents. Protein, Zn, Cu and Mn contents were the highest, and Na and Ca contents were the lowest in liver. Spleen had the highest moisture, K and Fe contents, and the lowest CIEL* (darkest offal) value, total fat and Cu content. The highest content of Na was found in kidney. The lightest color (CIEL* value), the highest content of total fat, total ash, P and Ca, and the lowest ClEa* value and content of protein, Fe and Zn, were found in spinal cord.",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Edible offal quality of Swallow-Belly Mangalica pigs reared under an intensive production system Investigations on pigs slaughtered at 100 kg live weight",
pages = "108-103",
number = "12",
volume = "98",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4711"
}

Despotović, A., Tomović, V., Stanišić, N., Jokanović, M., Šojić, B., Škaljac, S., Kocić-Tanackov, S., Tomašević, I., Stajić, S., Martinović, A.,& Hromis, N.. (2018). Edible offal quality of Swallow-Belly Mangalica pigs reared under an intensive production system Investigations on pigs slaughtered at 100 kg live weight. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 98(12), 103-108.
https://hdl.handle.net/21.15107/rcub_agrospace_4711

Despotović A, Tomović V, Stanišić N, Jokanović M, Šojić B, Škaljac S, Kocić-Tanackov S, Tomašević I, Stajić S, Martinović A, Hromis N. Edible offal quality of Swallow-Belly Mangalica pigs reared under an intensive production system Investigations on pigs slaughtered at 100 kg live weight. in Fleischwirtschaft. 2018;98(12):103-108.
https://hdl.handle.net/21.15107/rcub_agrospace_4711 .

Despotović, Aleksandra, Tomović, Vladimir, Stanišić, Nikola, Jokanović, Marija, Šojić, Branislav, Škaljac, Snežana, Kocić-Tanackov, Sunčica, Tomašević, Igor, Stajić, Slaviša, Martinović, Aleksandra, Hromis, Nevena, "Edible offal quality of Swallow-Belly Mangalica pigs reared under an intensive production system Investigations on pigs slaughtered at 100 kg live weight" in Fleischwirtschaft, 98, no. 12 (2018):103-108,
https://hdl.handle.net/21.15107/rcub_agrospace_4711 .

TY  - JOUR
AU  - Živković, Dušan
AU  - Lilić, Slobodan
AU  - Stajić, Slaviša
AU  - Vranić, Danijela
AU  - Trbović, Dejana
AU  - Stanišić, Nikola
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4675
AB  - To improve the fatty acid (FA) composition of meat, supplements rich in n-3 polyunsaturated fatty acids (PUFA) can be added to animal diet. The aim of this research was to examine cholesterol content and FA profile of white (breast) and dark meat (leg-thigh) by feeding two groups [both with males (M) and females (F)] of 1000 broilers of the Ross-308 hybrid line by standard feed (control group - CONM and CONF) and with the addition of 6% of extruded flaxseed mixture (experimental group - EXPM and EXPF). The addition of extruded flaxseed to the diet of broilers did not affect (P>0.05) the content of cholesterol in meat, which was between 46.13 and 52.94 mg.100 g(-1) in white meat and 51.31-55.47 in dark meat. The content of alpha-linolenic acid increased significantly (P lt 0.01) in both white [0.72(CONF)-1.62(CONM) to 2.2(EXPF)-3.03(EXPM) % total FA] and dark meat [1.75(CONF)-1.98(CONM) to 4.47(EXPM)-4.66(EXMF) % total FA], as did the content of n-3 FA and PUFA, while the n-6/n-3 ratio decreased, reaching values below 6. The effect was more pronounced in the meat of females and in dark meat. By adding extruded flaxseed to broilers feed the nutritional characteristics of meat can be improved.
PB  - Univ Zagreb, Fac Agriculture, Zagreb
T2  - Journal of Central European Agriculture
T1  - Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed
EP  - 942
IS  - 4
SP  - 931
VL  - 19
DO  - 10.5513/JCEA01/19.4.2050
ER  - 

@article{
author = "Živković, Dušan and Lilić, Slobodan and Stajić, Slaviša and Vranić, Danijela and Trbović, Dejana and Stanišić, Nikola",
year = "2018",
abstract = "To improve the fatty acid (FA) composition of meat, supplements rich in n-3 polyunsaturated fatty acids (PUFA) can be added to animal diet. The aim of this research was to examine cholesterol content and FA profile of white (breast) and dark meat (leg-thigh) by feeding two groups [both with males (M) and females (F)] of 1000 broilers of the Ross-308 hybrid line by standard feed (control group - CONM and CONF) and with the addition of 6% of extruded flaxseed mixture (experimental group - EXPM and EXPF). The addition of extruded flaxseed to the diet of broilers did not affect (P>0.05) the content of cholesterol in meat, which was between 46.13 and 52.94 mg.100 g(-1) in white meat and 51.31-55.47 in dark meat. The content of alpha-linolenic acid increased significantly (P lt 0.01) in both white [0.72(CONF)-1.62(CONM) to 2.2(EXPF)-3.03(EXPM) % total FA] and dark meat [1.75(CONF)-1.98(CONM) to 4.47(EXPM)-4.66(EXMF) % total FA], as did the content of n-3 FA and PUFA, while the n-6/n-3 ratio decreased, reaching values below 6. The effect was more pronounced in the meat of females and in dark meat. By adding extruded flaxseed to broilers feed the nutritional characteristics of meat can be improved.",
publisher = "Univ Zagreb, Fac Agriculture, Zagreb",
journal = "Journal of Central European Agriculture",
title = "Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed",
pages = "942-931",
number = "4",
volume = "19",
doi = "10.5513/JCEA01/19.4.2050"
}

Živković, D., Lilić, S., Stajić, S., Vranić, D., Trbović, D.,& Stanišić, N.. (2018). Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed. in Journal of Central European Agriculture
Univ Zagreb, Fac Agriculture, Zagreb., 19(4), 931-942.
https://doi.org/10.5513/JCEA01/19.4.2050

Živković D, Lilić S, Stajić S, Vranić D, Trbović D, Stanišić N. Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed. in Journal of Central European Agriculture. 2018;19(4):931-942.
doi:10.5513/JCEA01/19.4.2050 .

Živković, Dušan, Lilić, Slobodan, Stajić, Slaviša, Vranić, Danijela, Trbović, Dejana, Stanišić, Nikola, "Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed" in Journal of Central European Agriculture, 19, no. 4 (2018):931-942,
https://doi.org/10.5513/JCEA01/19.4.2050 . .

TY  - JOUR
AU  - Radović, Čedomir
AU  - Petrović, M.
AU  - Savić, Radomir
AU  - Gogić, Marija
AU  - Lukić, M.
AU  - Stanišić, Nikola
AU  - Čandek-Potokar, Marjeta
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4509
AB  - The aim of this study was to examine the growth potential of indigenous pig breeds Mangalitsa (swallow bellied; n=12) and Moravka (n=10). The investigation included male castrates (surgical). Pigs were transferred from different farms to the institute’s stable where pigs were housed. The fattening period started at an average weight of 24.3 kg and 173.1 days of age for Mangalitsa pigs and 29.9 and 170.8 days for Moravka pigs, respectively and finished at average weight of 115.5 kg and 357 days of age for Mangalitsa pigs and 131.3 kg and 363 days for Moravka pigs, respectively. During observation study Moravka pigs had 13% higher (but not significantly) growth rate than Mangalitsa breed (545 vs. 480 g/day, P=0.22). The maximal growth rate observed for Mangalitsa was 690 g and for Moravka 607 g in the period corresponding to average body weight (end of period) of 79 and 89 kg, respectively. Initial (at start of the study) difference in growth rate between Mangalitsa and Moravka was propagated along the study duration resulting in significant difference in body weight at slaughter (P lt 0.05).
PB  - University of Zagreb
T2  - Agriculturae Conspectus Scientificus
T1  - Growth potential of Serbian local pig breeds Mangalitsa and Moravka
EP  - 220
IS  - 3 Special Issue 2
SP  - 217
VL  - 82
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4509
ER  - 

@article{
author = "Radović, Čedomir and Petrović, M. and Savić, Radomir and Gogić, Marija and Lukić, M. and Stanišić, Nikola and Čandek-Potokar, Marjeta",
year = "2017",
abstract = "The aim of this study was to examine the growth potential of indigenous pig breeds Mangalitsa (swallow bellied; n=12) and Moravka (n=10). The investigation included male castrates (surgical). Pigs were transferred from different farms to the institute’s stable where pigs were housed. The fattening period started at an average weight of 24.3 kg and 173.1 days of age for Mangalitsa pigs and 29.9 and 170.8 days for Moravka pigs, respectively and finished at average weight of 115.5 kg and 357 days of age for Mangalitsa pigs and 131.3 kg and 363 days for Moravka pigs, respectively. During observation study Moravka pigs had 13% higher (but not significantly) growth rate than Mangalitsa breed (545 vs. 480 g/day, P=0.22). The maximal growth rate observed for Mangalitsa was 690 g and for Moravka 607 g in the period corresponding to average body weight (end of period) of 79 and 89 kg, respectively. Initial (at start of the study) difference in growth rate between Mangalitsa and Moravka was propagated along the study duration resulting in significant difference in body weight at slaughter (P lt 0.05).",
publisher = "University of Zagreb",
journal = "Agriculturae Conspectus Scientificus",
title = "Growth potential of Serbian local pig breeds Mangalitsa and Moravka",
pages = "220-217",
number = "3 Special Issue 2",
volume = "82",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4509"
}

Radović, Č., Petrović, M., Savić, R., Gogić, M., Lukić, M., Stanišić, N.,& Čandek-Potokar, M.. (2017). Growth potential of Serbian local pig breeds Mangalitsa and Moravka. in Agriculturae Conspectus Scientificus
University of Zagreb., 82(3 Special Issue 2), 217-220.
https://hdl.handle.net/21.15107/rcub_agrospace_4509

Radović Č, Petrović M, Savić R, Gogić M, Lukić M, Stanišić N, Čandek-Potokar M. Growth potential of Serbian local pig breeds Mangalitsa and Moravka. in Agriculturae Conspectus Scientificus. 2017;82(3 Special Issue 2):217-220.
https://hdl.handle.net/21.15107/rcub_agrospace_4509 .

Radović, Čedomir, Petrović, M., Savić, Radomir, Gogić, Marija, Lukić, M., Stanišić, Nikola, Čandek-Potokar, Marjeta, "Growth potential of Serbian local pig breeds Mangalitsa and Moravka" in Agriculturae Conspectus Scientificus, 82, no. 3 Special Issue 2 (2017):217-220,
https://hdl.handle.net/21.15107/rcub_agrospace_4509 .

TY  - JOUR
AU  - Živković, Dušan
AU  - Lilić, Slobodan
AU  - Stajić, Slaviša
AU  - Vranić, Danijela
AU  - Trbović, Dejana
AU  - Stanišić, Nikola
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4532
AB  - The aim of this experiment was to examine the effect of the addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and females) of 500 Ross 308 hybrid line chickens by standard feed (control group) and with the addition of 6% of extruded flaxseed mixture (experimental group). Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a*values were significantly lower in m. pectoralis profundus and b*values higher in m. pectoralis superficialis of both genders. In dark meat, a*values were significantly lower in the meat of males, while b*values were higher in the meat of females. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat.
AB  - Cilj ovog ogleda je bio da ispita efekat dodavanja ekstrudiranog lanenog semena u ishranu pilića, na fizičko-hemijska i senzorna svojstva mesa. Na početku tova 1000 jednodnevnih pilića linijskog hibrida Ros-308 imali su ad libitum pristup vodi i hrani. Metodom slučajnog uzorka 28. dana su formirane dve jednake grupe (sa po tri ponavljanja svaka) i približno jednakim udelom polova: kontrolna grupa (CONM - mužjaci, CONF - ženke) hranjena standardnom hranom i ogledna (EXPM - mužjaci, EXPF - ženke) hranjena sa dodatkom 6% komercijalne mešavine ekstrudiranog semena lana. Ispitivan je osnovni hemijski sastav, pH vrednost, instrumentalna boja i senzorna ocena belog mesa (grudi) i tamnog mesa (batak sa karabatkom). U pogledu osnovnog hemijskog sastava utvrđen je jedino značajno manji sadržaj proteina tamnog mesa EXPF u odnosu na CONF. Način ishrane nije uticao na pH vrednost. Oba mišića (m. pectoralis superficialis i m. pectoralis profundus) muških pilića brojlera statistički su značajno svetlija (P  lt  0.05). Udeo crvene boje značajno se smanjuje kod m. pectoralis profundus, a žute povećava kod m. pectoralis superficialis, oba pola (P  lt  0.001). U tamnom mesu (m. biceps femoris) udeo crvene boje značajno se smanjuje (P  lt  0.05) kod mesa mužjaka, a udeo žute značajno raste (P  lt  0.05) kod mesa ženki. Nije utvrđen značajan uticaj načina ishrane na senzorsku ocenu belog i tamnog mesa.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat
T1  - Uticaj ishrane obogaćene ekstrudiranim lanenim semenom na fizičko-hemijska i senzorna svojstva mesa brojlera
EP  - 231
IS  - 2
SP  - 221
VL  - 33
DO  - 10.2298/BAH1702221Z
ER  - 

@article{
author = "Živković, Dušan and Lilić, Slobodan and Stajić, Slaviša and Vranić, Danijela and Trbović, Dejana and Stanišić, Nikola",
year = "2017",
abstract = "The aim of this experiment was to examine the effect of the addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and females) of 500 Ross 308 hybrid line chickens by standard feed (control group) and with the addition of 6% of extruded flaxseed mixture (experimental group). Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a*values were significantly lower in m. pectoralis profundus and b*values higher in m. pectoralis superficialis of both genders. In dark meat, a*values were significantly lower in the meat of males, while b*values were higher in the meat of females. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat., Cilj ovog ogleda je bio da ispita efekat dodavanja ekstrudiranog lanenog semena u ishranu pilića, na fizičko-hemijska i senzorna svojstva mesa. Na početku tova 1000 jednodnevnih pilića linijskog hibrida Ros-308 imali su ad libitum pristup vodi i hrani. Metodom slučajnog uzorka 28. dana su formirane dve jednake grupe (sa po tri ponavljanja svaka) i približno jednakim udelom polova: kontrolna grupa (CONM - mužjaci, CONF - ženke) hranjena standardnom hranom i ogledna (EXPM - mužjaci, EXPF - ženke) hranjena sa dodatkom 6% komercijalne mešavine ekstrudiranog semena lana. Ispitivan je osnovni hemijski sastav, pH vrednost, instrumentalna boja i senzorna ocena belog mesa (grudi) i tamnog mesa (batak sa karabatkom). U pogledu osnovnog hemijskog sastava utvrđen je jedino značajno manji sadržaj proteina tamnog mesa EXPF u odnosu na CONF. Način ishrane nije uticao na pH vrednost. Oba mišića (m. pectoralis superficialis i m. pectoralis profundus) muških pilića brojlera statistički su značajno svetlija (P  lt  0.05). Udeo crvene boje značajno se smanjuje kod m. pectoralis profundus, a žute povećava kod m. pectoralis superficialis, oba pola (P  lt  0.001). U tamnom mesu (m. biceps femoris) udeo crvene boje značajno se smanjuje (P  lt  0.05) kod mesa mužjaka, a udeo žute značajno raste (P  lt  0.05) kod mesa ženki. Nije utvrđen značajan uticaj načina ishrane na senzorsku ocenu belog i tamnog mesa.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat, Uticaj ishrane obogaćene ekstrudiranim lanenim semenom na fizičko-hemijska i senzorna svojstva mesa brojlera",
pages = "231-221",
number = "2",
volume = "33",
doi = "10.2298/BAH1702221Z"
}

Živković, D., Lilić, S., Stajić, S., Vranić, D., Trbović, D.,& Stanišić, N.. (2017). Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 33(2), 221-231.
https://doi.org/10.2298/BAH1702221Z

Živković D, Lilić S, Stajić S, Vranić D, Trbović D, Stanišić N. Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat. in Biotechnology in Animal Husbandry. 2017;33(2):221-231.
doi:10.2298/BAH1702221Z .

Živković, Dušan, Lilić, Slobodan, Stajić, Slaviša, Vranić, Danijela, Trbović, Dejana, Stanišić, Nikola, "Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat" in Biotechnology in Animal Husbandry, 33, no. 2 (2017):221-231,
https://doi.org/10.2298/BAH1702221Z . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Tomović, Vladimir
AU  - Petricević, Maja
AU  - Stanojković, Aleksandar
AU  - Radović, Čedomir
AU  - Gogić, Marija
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4420
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Color- and Texture Changes during Storage at Sremska, a traditional Serbian Raw Sausage
EP  - 107
IS  - 8
SP  - 103
VL  - 97
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4420
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Tomović, Vladimir and Petricević, Maja and Stanojković, Aleksandar and Radović, Čedomir and Gogić, Marija",
year = "2017",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Color- and Texture Changes during Storage at Sremska, a traditional Serbian Raw Sausage",
pages = "107-103",
number = "8",
volume = "97",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4420"
}

Stajić, S., Stanišić, N., Tomović, V., Petricević, M., Stanojković, A., Radović, Č.,& Gogić, M.. (2017). Color- and Texture Changes during Storage at Sremska, a traditional Serbian Raw Sausage. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 97(8), 103-107.
https://hdl.handle.net/21.15107/rcub_agrospace_4420

Stajić S, Stanišić N, Tomović V, Petricević M, Stanojković A, Radović Č, Gogić M. Color- and Texture Changes during Storage at Sremska, a traditional Serbian Raw Sausage. in Fleischwirtschaft. 2017;97(8):103-107.
https://hdl.handle.net/21.15107/rcub_agrospace_4420 .

Stajić, Slaviša, Stanišić, Nikola, Tomović, Vladimir, Petricević, Maja, Stanojković, Aleksandar, Radović, Čedomir, Gogić, Marija, "Color- and Texture Changes during Storage at Sremska, a traditional Serbian Raw Sausage" in Fleischwirtschaft, 97, no. 8 (2017):103-107,
https://hdl.handle.net/21.15107/rcub_agrospace_4420 .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Djekić, Ilija
AU  - Tomašević, Igor
AU  - Stanišić, Nikola
AU  - Nedeljković, Aleksandar
AU  - Luković, Verica
AU  - Miočinović, Jelena
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4395
AB  - Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  lt  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Organic and conventional milk - insight on potential differences
EP  - 376
IS  - 2
SP  - 366
VL  - 119
DO  - 10.1108/BFJ-06-2016-0237
ER  - 

@article{
author = "Šmigić, Nada and Djekić, Ilija and Tomašević, Igor and Stanišić, Nikola and Nedeljković, Aleksandar and Luković, Verica and Miočinović, Jelena",
year = "2017",
abstract = "Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  lt  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Organic and conventional milk - insight on potential differences",
pages = "376-366",
number = "2",
volume = "119",
doi = "10.1108/BFJ-06-2016-0237"
}

Šmigić, N., Djekić, I., Tomašević, I., Stanišić, N., Nedeljković, A., Luković, V.,& Miočinović, J.. (2017). Organic and conventional milk - insight on potential differences. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 119(2), 366-376.
https://doi.org/10.1108/BFJ-06-2016-0237

Šmigić N, Djekić I, Tomašević I, Stanišić N, Nedeljković A, Luković V, Miočinović J. Organic and conventional milk - insight on potential differences. in British Food Journal. 2017;119(2):366-376.
doi:10.1108/BFJ-06-2016-0237 .

Šmigić, Nada, Djekić, Ilija, Tomašević, Igor, Stanišić, Nikola, Nedeljković, Aleksandar, Luković, Verica, Miočinović, Jelena, "Organic and conventional milk - insight on potential differences" in British Food Journal, 119, no. 2 (2017):366-376,
https://doi.org/10.1108/BFJ-06-2016-0237 . .

TY  - JOUR
AU  - Radović, Čedomir
AU  - Petrović, M.
AU  - Parunović, Nenad
AU  - Radojković, Dragan
AU  - Savić, Radomir
AU  - Stanišić, Nikola
AU  - Gogić, Marija
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4323
AB  - Objective of this paper was to evalutte phenotypic variability of carcass side and pork quality traits of fatteners (male castrated and female heads). Investigation included 12 pigs per group of Mangalitsa (Genotype 1), Moravka (Genotype 2), cross-breed Mangalitsa with Moravka (Genotype 3) and cross-breed Moravka with Duroc boar (Genotype 4). Results show that Mangalitsa had lower daily gain (268 g) than other genotypes (p lt 0.001). The greatest difference for fat thickness was determined between Genotype 1 and Genotype 4. As expected, the thinnest fat and maximum value for gain and depth of Musculus longissimus (ML) had the Genotype 4. The highest value for the ML surface was found in Genotype 4(47.52 cm(2)) whereas for the same trait in Mangalitsa the lowest value was observed (24.16 cm(2)). Mangalitsa had significantly lower L*, a* and b* values of ML compared with all other groups (p lt 0.001). Considering the low production performance of indigenous pig breeds, crossbreeding with the Duroc breed will contribute a improvement of growth and carcass traits.
PB  - Agricultural Research Communication Centre, Karnal
T2  - Indian Journal of Animal Research
T1  - Carcass and pork quality traits of indigenous pure breeds (Mangalitsa, Moravka) and their crossbreads
EP  - 376
IS  - 2
SP  - 371
VL  - 51
DO  - 10.18805/ijar.7496
ER  - 

@article{
author = "Radović, Čedomir and Petrović, M. and Parunović, Nenad and Radojković, Dragan and Savić, Radomir and Stanišić, Nikola and Gogić, Marija",
year = "2017",
abstract = "Objective of this paper was to evalutte phenotypic variability of carcass side and pork quality traits of fatteners (male castrated and female heads). Investigation included 12 pigs per group of Mangalitsa (Genotype 1), Moravka (Genotype 2), cross-breed Mangalitsa with Moravka (Genotype 3) and cross-breed Moravka with Duroc boar (Genotype 4). Results show that Mangalitsa had lower daily gain (268 g) than other genotypes (p lt 0.001). The greatest difference for fat thickness was determined between Genotype 1 and Genotype 4. As expected, the thinnest fat and maximum value for gain and depth of Musculus longissimus (ML) had the Genotype 4. The highest value for the ML surface was found in Genotype 4(47.52 cm(2)) whereas for the same trait in Mangalitsa the lowest value was observed (24.16 cm(2)). Mangalitsa had significantly lower L*, a* and b* values of ML compared with all other groups (p lt 0.001). Considering the low production performance of indigenous pig breeds, crossbreeding with the Duroc breed will contribute a improvement of growth and carcass traits.",
publisher = "Agricultural Research Communication Centre, Karnal",
journal = "Indian Journal of Animal Research",
title = "Carcass and pork quality traits of indigenous pure breeds (Mangalitsa, Moravka) and their crossbreads",
pages = "376-371",
number = "2",
volume = "51",
doi = "10.18805/ijar.7496"
}

Radović, Č., Petrović, M., Parunović, N., Radojković, D., Savić, R., Stanišić, N.,& Gogić, M.. (2017). Carcass and pork quality traits of indigenous pure breeds (Mangalitsa, Moravka) and their crossbreads. in Indian Journal of Animal Research
Agricultural Research Communication Centre, Karnal., 51(2), 371-376.
https://doi.org/10.18805/ijar.7496

Radović Č, Petrović M, Parunović N, Radojković D, Savić R, Stanišić N, Gogić M. Carcass and pork quality traits of indigenous pure breeds (Mangalitsa, Moravka) and their crossbreads. in Indian Journal of Animal Research. 2017;51(2):371-376.
doi:10.18805/ijar.7496 .

Radović, Čedomir, Petrović, M., Parunović, Nenad, Radojković, Dragan, Savić, Radomir, Stanišić, Nikola, Gogić, Marija, "Carcass and pork quality traits of indigenous pure breeds (Mangalitsa, Moravka) and their crossbreads" in Indian Journal of Animal Research, 51, no. 2 (2017):371-376,
https://doi.org/10.18805/ijar.7496 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Stanišić, Nikola
AU  - Novaković, Saša
AU  - Milovanović, Bojana
AU  - Kljajević, Nemanja
AU  - Milojević, Lazar
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4618
AB  - This study was conducted to investigate the effects of raw material, pork and beef meat, ratio on the physicochemical characteristics of emulsion-type sausage. Five different frankfurter formulations were calculated as follows: B100 (40% beef meat); B75 (30% beef and 10% pork meat); B50 (20% beef and 20% pork meat); B25 (10% beef and 30% pork meat) and B0 (40% pork meat). Frankfurters made solely from beef meat (B100) showed significantly better emulsion stability than those made with pork meat (B0). The increase in the fat content also decreased gel strength, leading to lower values of hardness, cohesiveness, gumminess and chewiness. The optimal ratios between pork and beef meat to enhance the textural properties of frankfurters were B50 and B75. The lightness values (L*) increased with increasing pork meat content, while the redness values (a*) demonstrated the opposite trend. Protein, fat and total pigments displayed a positive relation, whereas water content exhibited a negative relation with a* values.
PB  - Institute of meat hygiene and technology
T2  - Meat technology
T1  - Effect of pork to beef meat ratio on the physicochemical properties of frankfurters
EP  - 31
IS  - 1
SP  - 26
VL  - 58
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4618
ER  - 

@article{
author = "Tomašević, Igor and Stanišić, Nikola and Novaković, Saša and Milovanović, Bojana and Kljajević, Nemanja and Milojević, Lazar",
year = "2017",
abstract = "This study was conducted to investigate the effects of raw material, pork and beef meat, ratio on the physicochemical characteristics of emulsion-type sausage. Five different frankfurter formulations were calculated as follows: B100 (40% beef meat); B75 (30% beef and 10% pork meat); B50 (20% beef and 20% pork meat); B25 (10% beef and 30% pork meat) and B0 (40% pork meat). Frankfurters made solely from beef meat (B100) showed significantly better emulsion stability than those made with pork meat (B0). The increase in the fat content also decreased gel strength, leading to lower values of hardness, cohesiveness, gumminess and chewiness. The optimal ratios between pork and beef meat to enhance the textural properties of frankfurters were B50 and B75. The lightness values (L*) increased with increasing pork meat content, while the redness values (a*) demonstrated the opposite trend. Protein, fat and total pigments displayed a positive relation, whereas water content exhibited a negative relation with a* values.",
publisher = "Institute of meat hygiene and technology",
journal = "Meat technology",
title = "Effect of pork to beef meat ratio on the physicochemical properties of frankfurters",
pages = "31-26",
number = "1",
volume = "58",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4618"
}

Tomašević, I., Stanišić, N., Novaković, S., Milovanović, B., Kljajević, N.,& Milojević, L.. (2017). Effect of pork to beef meat ratio on the physicochemical properties of frankfurters. in Meat technology
Institute of meat hygiene and technology., 58(1), 26-31.
https://hdl.handle.net/21.15107/rcub_agrospace_4618

Tomašević I, Stanišić N, Novaković S, Milovanović B, Kljajević N, Milojević L. Effect of pork to beef meat ratio on the physicochemical properties of frankfurters. in Meat technology. 2017;58(1):26-31.
https://hdl.handle.net/21.15107/rcub_agrospace_4618 .

Tomašević, Igor, Stanišić, Nikola, Novaković, Saša, Milovanović, Bojana, Kljajević, Nemanja, Milojević, Lazar, "Effect of pork to beef meat ratio on the physicochemical properties of frankfurters" in Meat technology, 58, no. 1 (2017):26-31,
https://hdl.handle.net/21.15107/rcub_agrospace_4618 .

TY  - JOUR
AU  - Stanišić, Nikola
AU  - Parunović, Nenad
AU  - Stajić, Slaviša
AU  - Petrović, Milica
AU  - Radović, Čedomir
AU  - Živković, Dušan
AU  - Petricević, Maja
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4005
AB  - The influence of storage on meat colour differences between free-range Swallow Belly Mangalitsa (MA, n = 19) and commercially reared Swedish Landrace (SL, n = 17) pigs, are investigated in the present study. Proximate composition analyses were done on fresh samples of M. longissimus thoracis (LT) and M. gluteus medius (GM), while pH values and colour quality attributes were determined on fresh cuts of the muscles (day 1) and after 3 and 6 days of vacuum storage at 4 +/- 1 degrees C. MA pork had a significantly higher share of intramuscular fat, a darker colour, a higher deoxymyoglobin (Mb) content and oxy / met (oxymyoglobin / metmyoglobin) ratio, higher pH(24h) values and a slower pH decline compared to the control SL group (P  lt  0.05). Greater changes in myoglobin forms during storage were observed in MA pork, which were reflected in a significant decrease in the content of Mb and an increase in the oxy / met ratio (P  lt  0.05). After 6 days of vacuum storage, higher pH(6d) values, a lower metmyoglobin (MetMb) content and a higher oxy / met ratio of MA pork lead to the conclusion that aged meat from free-range Swallow Belly Mangalitsa pigs had better colour quality compared to Swedish Landrace pigs.
PB  - Copernicus Gesellschaft Mbh, Gottingen
T2  - Archives Animal Breeding
T1  - Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage
EP  - 166
IS  - 1
SP  - 159
VL  - 59
DO  - 10.5194/aab-59-159-2016
ER  - 

@article{
author = "Stanišić, Nikola and Parunović, Nenad and Stajić, Slaviša and Petrović, Milica and Radović, Čedomir and Živković, Dušan and Petricević, Maja",
year = "2016",
abstract = "The influence of storage on meat colour differences between free-range Swallow Belly Mangalitsa (MA, n = 19) and commercially reared Swedish Landrace (SL, n = 17) pigs, are investigated in the present study. Proximate composition analyses were done on fresh samples of M. longissimus thoracis (LT) and M. gluteus medius (GM), while pH values and colour quality attributes were determined on fresh cuts of the muscles (day 1) and after 3 and 6 days of vacuum storage at 4 +/- 1 degrees C. MA pork had a significantly higher share of intramuscular fat, a darker colour, a higher deoxymyoglobin (Mb) content and oxy / met (oxymyoglobin / metmyoglobin) ratio, higher pH(24h) values and a slower pH decline compared to the control SL group (P  lt  0.05). Greater changes in myoglobin forms during storage were observed in MA pork, which were reflected in a significant decrease in the content of Mb and an increase in the oxy / met ratio (P  lt  0.05). After 6 days of vacuum storage, higher pH(6d) values, a lower metmyoglobin (MetMb) content and a higher oxy / met ratio of MA pork lead to the conclusion that aged meat from free-range Swallow Belly Mangalitsa pigs had better colour quality compared to Swedish Landrace pigs.",
publisher = "Copernicus Gesellschaft Mbh, Gottingen",
journal = "Archives Animal Breeding",
title = "Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage",
pages = "166-159",
number = "1",
volume = "59",
doi = "10.5194/aab-59-159-2016"
}

Stanišić, N., Parunović, N., Stajić, S., Petrović, M., Radović, Č., Živković, D.,& Petricević, M.. (2016). Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage. in Archives Animal Breeding
Copernicus Gesellschaft Mbh, Gottingen., 59(1), 159-166.
https://doi.org/10.5194/aab-59-159-2016

Stanišić N, Parunović N, Stajić S, Petrović M, Radović Č, Živković D, Petricević M. Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage. in Archives Animal Breeding. 2016;59(1):159-166.
doi:10.5194/aab-59-159-2016 .

Stanišić, Nikola, Parunović, Nenad, Stajić, Slaviša, Petrović, Milica, Radović, Čedomir, Živković, Dušan, Petricević, Maja, "Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage" in Archives Animal Breeding, 59, no. 1 (2016):159-166,
https://doi.org/10.5194/aab-59-159-2016 . .

TY  - JOUR
AU  - Tomović, Vladimir M.
AU  - Stanišić, Nikola
AU  - Jokanović, Marija R.
AU  - Kevrešan, Žarko
AU  - Šojić, Branislav
AU  - Škaljac, Snežana
AU  - Tomašević, Igor
AU  - Martinović, Aleksandra
AU  - Despotović, Aleksandra
AU  - Suput, Danijela Z.
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4048
AB  - Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P > 0.05) on water-holding capacity, protein, total fat and K, P and Ca content. The M. psoas major was the highest in pH(24h), water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH(24h), CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.
PB  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight
EP  - 564
IS  - 5
SP  - 557
VL  - 70
DO  - 10.2298/HEMIND150613063T
ER  - 

@article{
author = "Tomović, Vladimir M. and Stanišić, Nikola and Jokanović, Marija R. and Kevrešan, Žarko and Šojić, Branislav and Škaljac, Snežana and Tomašević, Igor and Martinović, Aleksandra and Despotović, Aleksandra and Suput, Danijela Z.",
year = "2016",
abstract = "Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P > 0.05) on water-holding capacity, protein, total fat and K, P and Ca content. The M. psoas major was the highest in pH(24h), water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH(24h), CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight",
pages = "564-557",
number = "5",
volume = "70",
doi = "10.2298/HEMIND150613063T"
}

Tomović, V. M., Stanišić, N., Jokanović, M. R., Kevrešan, Ž., Šojić, B., Škaljac, S., Tomašević, I., Martinović, A., Despotović, A.,& Suput, D. Z.. (2016). Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 70(5), 557-564.
https://doi.org/10.2298/HEMIND150613063T

Tomović VM, Stanišić N, Jokanović MR, Kevrešan Ž, Šojić B, Škaljac S, Tomašević I, Martinović A, Despotović A, Suput DZ. Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. in HEMIJSKA INDUSTRIJA. 2016;70(5):557-564.
doi:10.2298/HEMIND150613063T .

Tomović, Vladimir M., Stanišić, Nikola, Jokanović, Marija R., Kevrešan, Žarko, Šojić, Branislav, Škaljac, Snežana, Tomašević, Igor, Martinović, Aleksandra, Despotović, Aleksandra, Suput, Danijela Z., "Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight" in HEMIJSKA INDUSTRIJA, 70, no. 5 (2016):557-564,
https://doi.org/10.2298/HEMIND150613063T . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Nedeljković, Aleksandar
AU  - Stanišić, Nikola
AU  - Pudja, Predrag
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4024
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics
EP  - 107
IS  - 6
SP  - 103
VL  - 96
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4024
ER  - 

@article{
author = "Tomašević, Igor and Nedeljković, Aleksandar and Stanišić, Nikola and Pudja, Predrag",
year = "2016",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics",
pages = "107-103",
number = "6",
volume = "96",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4024"
}

Tomašević, I., Nedeljković, A., Stanišić, N.,& Pudja, P.. (2016). Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 96(6), 103-107.
https://hdl.handle.net/21.15107/rcub_agrospace_4024

Tomašević I, Nedeljković A, Stanišić N, Pudja P. Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics. in Fleischwirtschaft. 2016;96(6):103-107.
https://hdl.handle.net/21.15107/rcub_agrospace_4024 .

Tomašević, Igor, Nedeljković, Aleksandar, Stanišić, Nikola, Pudja, Predrag, "Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics" in Fleischwirtschaft, 96, no. 6 (2016):103-107,
https://hdl.handle.net/21.15107/rcub_agrospace_4024 .

TY  - JOUR
AU  - Lazarević, M.
AU  - Nikšić, Dragan
AU  - Pantelić, Vlada
AU  - Stanišić, Nikola
AU  - Delić, N.
AU  - Stanojević, Dragan
AU  - Novaković, Ž.
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3869
AB  - To test the variability of traits of Simmental bulls in performance test, data of the Livestock - Veterinary Centres for Reproduction and Artificial Insemination of Velika Plana and Krnjača were used. In the analysis, data on 113 performance tested bulls born from 2008 to 2009 were used. The analysis included two sets of characteristics: body development traits and growth traits. The average body mass of calves entering the test was 195.75 kg, while the body mass at the end of the test was 476.50 kg, average daily gain in the test was 1138.69 g. Average values of body development traits measured at the end of the test, with 12 months of age were: height at withers 127.13 cm, chest circumference 179.42 cm, the chest depth 61.19 cm and body length 151.34 cm. The influence of their sires, the year and the Centre on the variability of traits was studied. The effect of age is present at a high level of statistical significance (p lt 0.01) for all traits that are registered at the end of the test, while the effect of the Centre was present in the variability of body mass at the end of the test, the daily gain in the test and the length of the body. The bulls-sires' influence was demonstrated (p lt 0.05) on the variability in body mass of calves entering the test.
AB  - Za ispitivanje varijabilnosti osobina simentalskih bikova u performans testu iskorišćeni su podaci stočarsko-veterinarskog centra za reprodukciju i veštačko osemenjavanje iz Velike Plane i Krnjače. Za analizu su upotrebljeni podaci o 113 performans testiranih bikova rođenih u periodu od 2008 do 2009 godine. Analizom su obuhvaćene dve grupe osobina: osobine telesne razvijenosti i osobine porasta. Prosečna telesna masa sa kojom su telad ulazila u test iznosila je 195,75 kg, dok je telesna masa na kraju testa 476,50 kg, prosečan dnevni prirast u testu iznosio je 1138,69 g. Prosečne vrednosti osobina telesne razvijenosti merenim na kraju testa, sa 12 meseci uzrasta iznosile su: visina grebena 127.13 cm, obim grudi 179.42 cm, dubina grudi 61.19 cm i dužina trupa 151.34 cm. Analizirani su uticaj očeva, godine i centra na varijabilnost osobina. Efekat godine je prisutan na visokom nivou statističke značajnosti (p lt 0,01) za sve osobine koje se registruju na kraju testa, dok je efekat centra prisutan u varijabilnosti telesne mase na kraju testa, dnevnog prirasta u testu i dužini tela. Bikovi-očevi su ispoljili uticaj (p lt 0,05) na varijabilnost telesne mase sa kojom su telad ulazila u test.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Sources of variability of growth and body development traits of Simmental bulls in performance test
T1  - Izvori varijabilnosti osobina porasta i telesne razvijenosti bikova Simentalske rase u performans testu
EP  - 348
IS  - 3
SP  - 339
VL  - 31
DO  - 10.2298/BAH1503339L
ER  - 

@article{
author = "Lazarević, M. and Nikšić, Dragan and Pantelić, Vlada and Stanišić, Nikola and Delić, N. and Stanojević, Dragan and Novaković, Ž.",
year = "2015",
abstract = "To test the variability of traits of Simmental bulls in performance test, data of the Livestock - Veterinary Centres for Reproduction and Artificial Insemination of Velika Plana and Krnjača were used. In the analysis, data on 113 performance tested bulls born from 2008 to 2009 were used. The analysis included two sets of characteristics: body development traits and growth traits. The average body mass of calves entering the test was 195.75 kg, while the body mass at the end of the test was 476.50 kg, average daily gain in the test was 1138.69 g. Average values of body development traits measured at the end of the test, with 12 months of age were: height at withers 127.13 cm, chest circumference 179.42 cm, the chest depth 61.19 cm and body length 151.34 cm. The influence of their sires, the year and the Centre on the variability of traits was studied. The effect of age is present at a high level of statistical significance (p lt 0.01) for all traits that are registered at the end of the test, while the effect of the Centre was present in the variability of body mass at the end of the test, the daily gain in the test and the length of the body. The bulls-sires' influence was demonstrated (p lt 0.05) on the variability in body mass of calves entering the test., Za ispitivanje varijabilnosti osobina simentalskih bikova u performans testu iskorišćeni su podaci stočarsko-veterinarskog centra za reprodukciju i veštačko osemenjavanje iz Velike Plane i Krnjače. Za analizu su upotrebljeni podaci o 113 performans testiranih bikova rođenih u periodu od 2008 do 2009 godine. Analizom su obuhvaćene dve grupe osobina: osobine telesne razvijenosti i osobine porasta. Prosečna telesna masa sa kojom su telad ulazila u test iznosila je 195,75 kg, dok je telesna masa na kraju testa 476,50 kg, prosečan dnevni prirast u testu iznosio je 1138,69 g. Prosečne vrednosti osobina telesne razvijenosti merenim na kraju testa, sa 12 meseci uzrasta iznosile su: visina grebena 127.13 cm, obim grudi 179.42 cm, dubina grudi 61.19 cm i dužina trupa 151.34 cm. Analizirani su uticaj očeva, godine i centra na varijabilnost osobina. Efekat godine je prisutan na visokom nivou statističke značajnosti (p lt 0,01) za sve osobine koje se registruju na kraju testa, dok je efekat centra prisutan u varijabilnosti telesne mase na kraju testa, dnevnog prirasta u testu i dužini tela. Bikovi-očevi su ispoljili uticaj (p lt 0,05) na varijabilnost telesne mase sa kojom su telad ulazila u test.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Sources of variability of growth and body development traits of Simmental bulls in performance test, Izvori varijabilnosti osobina porasta i telesne razvijenosti bikova Simentalske rase u performans testu",
pages = "348-339",
number = "3",
volume = "31",
doi = "10.2298/BAH1503339L"
}

Lazarević, M., Nikšić, D., Pantelić, V., Stanišić, N., Delić, N., Stanojević, D.,& Novaković, Ž.. (2015). Sources of variability of growth and body development traits of Simmental bulls in performance test. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 31(3), 339-348.
https://doi.org/10.2298/BAH1503339L

Lazarević M, Nikšić D, Pantelić V, Stanišić N, Delić N, Stanojević D, Novaković Ž. Sources of variability of growth and body development traits of Simmental bulls in performance test. in Biotechnology in Animal Husbandry. 2015;31(3):339-348.
doi:10.2298/BAH1503339L .

Lazarević, M., Nikšić, Dragan, Pantelić, Vlada, Stanišić, Nikola, Delić, N., Stanojević, Dragan, Novaković, Ž., "Sources of variability of growth and body development traits of Simmental bulls in performance test" in Biotechnology in Animal Husbandry, 31, no. 3 (2015):339-348,
https://doi.org/10.2298/BAH1503339L . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Tomović, Vladimir
AU  - Stajić, Slaviša
AU  - Jokanović, Marija
AU  - Stanišić, Nikola
AU  - Živković, Dušan
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3677
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks
EP  - 124
IS  - 9
SP  - 121
VL  - 95
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3677
ER  - 

@article{
author = "Tomašević, Igor and Tomović, Vladimir and Stajić, Slaviša and Jokanović, Marija and Stanišić, Nikola and Živković, Dušan",
year = "2015",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks",
pages = "124-121",
number = "9",
volume = "95",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3677"
}

Tomašević, I., Tomović, V., Stajić, S., Jokanović, M., Stanišić, N.,& Živković, D.. (2015). Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 95(9), 121-124.
https://hdl.handle.net/21.15107/rcub_agrospace_3677

Tomašević I, Tomović V, Stajić S, Jokanović M, Stanišić N, Živković D. Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks. in Fleischwirtschaft. 2015;95(9):121-124.
https://hdl.handle.net/21.15107/rcub_agrospace_3677 .

Tomašević, Igor, Tomović, Vladimir, Stajić, Slaviša, Jokanović, Marija, Stanišić, Nikola, Živković, Dušan, "Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks" in Fleischwirtschaft, 95, no. 9 (2015):121-124,
https://hdl.handle.net/21.15107/rcub_agrospace_3677 .

TY  - CONF
AU  - Radović, Čedomir
AU  - Petrović, M.
AU  - Parunović, Nenad
AU  - Radojković, Dragan
AU  - Savić, Radomir
AU  - Gogić, Marija
AU  - Stanišić, Nikola
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3747
PB  - Wiley-Blackwell, Hoboken
C3  - Reproduction in Domestic Animals
T1  - Measures of in-situ protection, reintroduction and reproductive parameters of indigenous pig breeds in Republic of Serbia
EP  - 85
SP  - 85
VL  - 50
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3747
ER  - 

@conference{
author = "Radović, Čedomir and Petrović, M. and Parunović, Nenad and Radojković, Dragan and Savić, Radomir and Gogić, Marija and Stanišić, Nikola",
year = "2015",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Reproduction in Domestic Animals",
title = "Measures of in-situ protection, reintroduction and reproductive parameters of indigenous pig breeds in Republic of Serbia",
pages = "85-85",
volume = "50",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3747"
}

Radović, Č., Petrović, M., Parunović, N., Radojković, D., Savić, R., Gogić, M.,& Stanišić, N.. (2015). Measures of in-situ protection, reintroduction and reproductive parameters of indigenous pig breeds in Republic of Serbia. in Reproduction in Domestic Animals
Wiley-Blackwell, Hoboken., 50, 85-85.
https://hdl.handle.net/21.15107/rcub_agrospace_3747

Radović Č, Petrović M, Parunović N, Radojković D, Savić R, Gogić M, Stanišić N. Measures of in-situ protection, reintroduction and reproductive parameters of indigenous pig breeds in Republic of Serbia. in Reproduction in Domestic Animals. 2015;50:85-85.
https://hdl.handle.net/21.15107/rcub_agrospace_3747 .

Radović, Čedomir, Petrović, M., Parunović, Nenad, Radojković, Dragan, Savić, Radomir, Gogić, Marija, Stanišić, Nikola, "Measures of in-situ protection, reintroduction and reproductive parameters of indigenous pig breeds in Republic of Serbia" in Reproduction in Domestic Animals, 50 (2015):85-85,
https://hdl.handle.net/21.15107/rcub_agrospace_3747 .

TY  - JOUR
AU  - Stojiljković, Jasmina
AU  - Nikšić, Miomir
AU  - Stanišić, Nikola
AU  - Stojiljković, Zoran
AU  - Trajkovski, Goran
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3814
AB  - Salmonella enterica serotype Enteritidis is known as one of the most common pathogenic bacteria causing salmonellosis in humans. Raw materials of animal origin (eggs, chicken meat) are frequent vectors that transmit this bacterium. Since eggs are used for the production of pasta, due to insufficient thermal treatment during pasta drying, they can be a potential risk to consumer health. Different essential oils of herbs can be used to reduce present pathogenic microorganisms. This paper compares a decrease in the number of Salmonella enterica serotype Enteritidis (D) ATCC 13076 and Salmonella enterica serotype Enteritidis isolated from outbreaks of salmonellosis in egg-based pasta under the influence of thyme and sweet basil essential oils. The results indicate that the utilized oils were more effective against the epidemic strain than the ATCC strain. In addition, thyme oil caused a more significant inhibition of Salmonella enterica serotype Enteritidis during the production process.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Antimicrobial activity of sweet basil and thyme against salmonella enterica serotype enteritidis in egg-based pasta
EP  - 221
IS  - 1
SP  - 213
VL  - 67
DO  - 10.2298/ABS141118027S
ER  - 

@article{
author = "Stojiljković, Jasmina and Nikšić, Miomir and Stanišić, Nikola and Stojiljković, Zoran and Trajkovski, Goran",
year = "2015",
abstract = "Salmonella enterica serotype Enteritidis is known as one of the most common pathogenic bacteria causing salmonellosis in humans. Raw materials of animal origin (eggs, chicken meat) are frequent vectors that transmit this bacterium. Since eggs are used for the production of pasta, due to insufficient thermal treatment during pasta drying, they can be a potential risk to consumer health. Different essential oils of herbs can be used to reduce present pathogenic microorganisms. This paper compares a decrease in the number of Salmonella enterica serotype Enteritidis (D) ATCC 13076 and Salmonella enterica serotype Enteritidis isolated from outbreaks of salmonellosis in egg-based pasta under the influence of thyme and sweet basil essential oils. The results indicate that the utilized oils were more effective against the epidemic strain than the ATCC strain. In addition, thyme oil caused a more significant inhibition of Salmonella enterica serotype Enteritidis during the production process.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Antimicrobial activity of sweet basil and thyme against salmonella enterica serotype enteritidis in egg-based pasta",
pages = "221-213",
number = "1",
volume = "67",
doi = "10.2298/ABS141118027S"
}

Stojiljković, J., Nikšić, M., Stanišić, N., Stojiljković, Z.,& Trajkovski, G.. (2015). Antimicrobial activity of sweet basil and thyme against salmonella enterica serotype enteritidis in egg-based pasta. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 67(1), 213-221.
https://doi.org/10.2298/ABS141118027S

Stojiljković J, Nikšić M, Stanišić N, Stojiljković Z, Trajkovski G. Antimicrobial activity of sweet basil and thyme against salmonella enterica serotype enteritidis in egg-based pasta. in Archives of Biological Sciences. 2015;67(1):213-221.
doi:10.2298/ABS141118027S .

Stojiljković, Jasmina, Nikšić, Miomir, Stanišić, Nikola, Stojiljković, Zoran, Trajkovski, Goran, "Antimicrobial activity of sweet basil and thyme against salmonella enterica serotype enteritidis in egg-based pasta" in Archives of Biological Sciences, 67, no. 1 (2015):213-221,
https://doi.org/10.2298/ABS141118027S . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Živković, Dušan
AU  - Tomović, Vladimir
AU  - Nedović, Viktor
AU  - Perunović, Marija
AU  - Kovjanić, Nataša
AU  - Lević, Steva
AU  - Stanišić, Nikola
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3453
AB  - This study aims to examine the scope of changes in colour, texture and sensory characteristics of fermented sausages by substituting 20% of backfat with grapeseed oil prepared as liquid (GS), encapsulated (EGS) and pre-emulsified [with soy protein isolate (GSI) and alginate (GSA)], and their stability during 30days of refrigerated storage. Protein and fat contents, pH and TBA values were not significantly different between products after production and storage. Treatments with added oil had higher weight loss (1.5-2.5%), while moisture content was significantly lowest in GS. Internal product colour evaluation showed the highest values of L*, b* and hue angle in GSI. GSI had the highest hardness and chewiness. Storage affected more surface than internal product colour, hardness was significantly changed only in GSI (lower) and EGS (higher), and increasing of TBA did not lead to significant differences between treatments. The study showed that GSA was the most promising of all treatments investigated.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - The utilisation of grapeseed oil in improving the quality of dry fermented sausages
EP  - 2363
IS  - 11
SP  - 2356
VL  - 49
DO  - 10.1111/ijfs.12555
ER  - 

@article{
author = "Stajić, Slaviša and Živković, Dušan and Tomović, Vladimir and Nedović, Viktor and Perunović, Marija and Kovjanić, Nataša and Lević, Steva and Stanišić, Nikola",
year = "2014",
abstract = "This study aims to examine the scope of changes in colour, texture and sensory characteristics of fermented sausages by substituting 20% of backfat with grapeseed oil prepared as liquid (GS), encapsulated (EGS) and pre-emulsified [with soy protein isolate (GSI) and alginate (GSA)], and their stability during 30days of refrigerated storage. Protein and fat contents, pH and TBA values were not significantly different between products after production and storage. Treatments with added oil had higher weight loss (1.5-2.5%), while moisture content was significantly lowest in GS. Internal product colour evaluation showed the highest values of L*, b* and hue angle in GSI. GSI had the highest hardness and chewiness. Storage affected more surface than internal product colour, hardness was significantly changed only in GSI (lower) and EGS (higher), and increasing of TBA did not lead to significant differences between treatments. The study showed that GSA was the most promising of all treatments investigated.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "The utilisation of grapeseed oil in improving the quality of dry fermented sausages",
pages = "2363-2356",
number = "11",
volume = "49",
doi = "10.1111/ijfs.12555"
}

Stajić, S., Živković, D., Tomović, V., Nedović, V., Perunović, M., Kovjanić, N., Lević, S.,& Stanišić, N.. (2014). The utilisation of grapeseed oil in improving the quality of dry fermented sausages. in International Journal of Food Science and Technology
Wiley, Hoboken., 49(11), 2356-2363.
https://doi.org/10.1111/ijfs.12555

Stajić S, Živković D, Tomović V, Nedović V, Perunović M, Kovjanić N, Lević S, Stanišić N. The utilisation of grapeseed oil in improving the quality of dry fermented sausages. in International Journal of Food Science and Technology. 2014;49(11):2356-2363.
doi:10.1111/ijfs.12555 .

Stajić, Slaviša, Živković, Dušan, Tomović, Vladimir, Nedović, Viktor, Perunović, Marija, Kovjanić, Nataša, Lević, Steva, Stanišić, Nikola, "The utilisation of grapeseed oil in improving the quality of dry fermented sausages" in International Journal of Food Science and Technology, 49, no. 11 (2014):2356-2363,
https://doi.org/10.1111/ijfs.12555 . .

TY  - JOUR
AU  - Popovac, Mladen
AU  - Radojković, Dragan
AU  - Petrović, Milica D.
AU  - Gogić, Marija
AU  - Stanojević, Dragan
AU  - Stanišić, Nikola
AU  - Miletić, Aleksandar
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3631
AB  - The aim of this study was to evaluate the chemical composition of the back fat tissue of mangalitsa pig and meaty pig breeds and their crosses, and the pigs that were fed with feed that was enriched or unenriched with oil, from the aspect of the production of biodiesel, where the starting material for the fuel would be the fat tissue of pigs. By examining the impact of breed and oil content in feed, it was found that chemical parameters (fat, water, protein, saturated and unsaturated fatty acids) show statistically significant variation under the influence of these factors. The highest fat content (89.39%), which is essential for conversion of fat into biodiesel, was found in back adipose tissue of mangalitsa breed, while the lowest fat content (86.10%) was found in the back fat tissue of meaty breeds and their crosses. Favorable ratio of saturated to unsaturated fatty acids (37.92% : 62.07%), on which some physical properties of the fuel depend, was found in the back fat tissue of pigs that were fed with feed enriched with oil, and the largest proportion of saturated fatty acids, i.e. the most unfavorable fatty acid composition (40.90% : 59.09%) was found in the back fat tissues of pigs that were fed with feed unenriched with oil. The lowest content of saturated fatty acids and water (7.44%), as the key factors that determine the cetane number of the fuel and the fuel production process, indicates that the most suitable raw material for the production of biodiesel is the fat tissue of pigs that were fed with food that contained a certain amount of oil.
AB  - Cilj rada bio je da se ispita hemijski sastav leđnog masnog tkiva svinja rase mangulica i plemenitih mesnatih rasa i njihovih meleza, kao i svinja koje su hranjene hranom obogaćenom ili neobogaćenom uljem, a sve sa aspekta proizvodnje biodizela gde bi polazna sirovina za ovo gorivo bilo masno tkivo svinja. Ispitujući uticaj rase i sadržaja ulja u hrani ustanovljeno je statistički značajno variranje hemijskih karakteristika masnog tkiva svinja (sadržaja masti, vode, proteina, zasićenih i nezasićenih masnih kiselina) pod uticajem ovih faktora. Najveći sadržaj masti (89,39%) koji je ključni faktor konverzije sirovine u biodizel utvrđen je u leđnom masnom tkivu rase mangulica dok je najmanji sadržaj masti (86,10%) utvrđen u leđnoj slanini plemenitih mesnatih rasa i njihovih meleza. Najpovoljniji odnos zasićenih i nezasićenih masnih kiselina (37,92% : 62,07%) koje uslovljavaju neke fizičke osobine goriva utvrđen je u leđnoj slanini grla čija je hrana bila obogaćena uljem, a najveći udeo zasićenih masnih kiselina, odnosno najnepovoljniji masnokiselinski sastav (40,90% : 59,09%) utvrđen je u masnom tkivu grla koja su dobijala hranu siromašnu uljem. Najmanji sadržaj zasićenih masnih kiselina i vode (7,44%) kao ključnih faktora od kojih zavise cetanski broj i proces proizvodnje goriva ukazuje da je najpogodnija sirovina za proizvodnju biodizela masno tkivo grla čija je hrana sadržala određenu količinu ulja.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The effects of breed and feeding regime on the chemical composition of pig back fat as a potential raw material for biodiesel production
T1  - Uticaj rase i načina ishrane na hemijski sastav leđnog masnog tkiva svinja kao potencijalne sirovine za biodizel
EP  - 150
IS  - 2
SP  - 141
VL  - 59
DO  - 10.2298/jas1402141p
ER  - 

@article{
author = "Popovac, Mladen and Radojković, Dragan and Petrović, Milica D. and Gogić, Marija and Stanojević, Dragan and Stanišić, Nikola and Miletić, Aleksandar",
year = "2014",
abstract = "The aim of this study was to evaluate the chemical composition of the back fat tissue of mangalitsa pig and meaty pig breeds and their crosses, and the pigs that were fed with feed that was enriched or unenriched with oil, from the aspect of the production of biodiesel, where the starting material for the fuel would be the fat tissue of pigs. By examining the impact of breed and oil content in feed, it was found that chemical parameters (fat, water, protein, saturated and unsaturated fatty acids) show statistically significant variation under the influence of these factors. The highest fat content (89.39%), which is essential for conversion of fat into biodiesel, was found in back adipose tissue of mangalitsa breed, while the lowest fat content (86.10%) was found in the back fat tissue of meaty breeds and their crosses. Favorable ratio of saturated to unsaturated fatty acids (37.92% : 62.07%), on which some physical properties of the fuel depend, was found in the back fat tissue of pigs that were fed with feed enriched with oil, and the largest proportion of saturated fatty acids, i.e. the most unfavorable fatty acid composition (40.90% : 59.09%) was found in the back fat tissues of pigs that were fed with feed unenriched with oil. The lowest content of saturated fatty acids and water (7.44%), as the key factors that determine the cetane number of the fuel and the fuel production process, indicates that the most suitable raw material for the production of biodiesel is the fat tissue of pigs that were fed with food that contained a certain amount of oil., Cilj rada bio je da se ispita hemijski sastav leđnog masnog tkiva svinja rase mangulica i plemenitih mesnatih rasa i njihovih meleza, kao i svinja koje su hranjene hranom obogaćenom ili neobogaćenom uljem, a sve sa aspekta proizvodnje biodizela gde bi polazna sirovina za ovo gorivo bilo masno tkivo svinja. Ispitujući uticaj rase i sadržaja ulja u hrani ustanovljeno je statistički značajno variranje hemijskih karakteristika masnog tkiva svinja (sadržaja masti, vode, proteina, zasićenih i nezasićenih masnih kiselina) pod uticajem ovih faktora. Najveći sadržaj masti (89,39%) koji je ključni faktor konverzije sirovine u biodizel utvrđen je u leđnom masnom tkivu rase mangulica dok je najmanji sadržaj masti (86,10%) utvrđen u leđnoj slanini plemenitih mesnatih rasa i njihovih meleza. Najpovoljniji odnos zasićenih i nezasićenih masnih kiselina (37,92% : 62,07%) koje uslovljavaju neke fizičke osobine goriva utvrđen je u leđnoj slanini grla čija je hrana bila obogaćena uljem, a najveći udeo zasićenih masnih kiselina, odnosno najnepovoljniji masnokiselinski sastav (40,90% : 59,09%) utvrđen je u masnom tkivu grla koja su dobijala hranu siromašnu uljem. Najmanji sadržaj zasićenih masnih kiselina i vode (7,44%) kao ključnih faktora od kojih zavise cetanski broj i proces proizvodnje goriva ukazuje da je najpogodnija sirovina za proizvodnju biodizela masno tkivo grla čija je hrana sadržala određenu količinu ulja.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The effects of breed and feeding regime on the chemical composition of pig back fat as a potential raw material for biodiesel production, Uticaj rase i načina ishrane na hemijski sastav leđnog masnog tkiva svinja kao potencijalne sirovine za biodizel",
pages = "150-141",
number = "2",
volume = "59",
doi = "10.2298/jas1402141p"
}

Popovac, M., Radojković, D., Petrović, M. D., Gogić, M., Stanojević, D., Stanišić, N.,& Miletić, A.. (2014). The effects of breed and feeding regime on the chemical composition of pig back fat as a potential raw material for biodiesel production. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 59(2), 141-150.
https://doi.org/10.2298/jas1402141p

Popovac M, Radojković D, Petrović MD, Gogić M, Stanojević D, Stanišić N, Miletić A. The effects of breed and feeding regime on the chemical composition of pig back fat as a potential raw material for biodiesel production. in Journal of Agricultural Sciences (Belgrade). 2014;59(2):141-150.
doi:10.2298/jas1402141p .

Popovac, Mladen, Radojković, Dragan, Petrović, Milica D., Gogić, Marija, Stanojević, Dragan, Stanišić, Nikola, Miletić, Aleksandar, "The effects of breed and feeding regime on the chemical composition of pig back fat as a potential raw material for biodiesel production" in Journal of Agricultural Sciences (Belgrade), 59, no. 2 (2014):141-150,
https://doi.org/10.2298/jas1402141p . .

TY  - JOUR
AU  - Stanišić, Nikola
AU  - Parunović, Nenad
AU  - Petrović, M.
AU  - Radović, Čedomir
AU  - Lilić, Slobodan
AU  - Stajić, Slaviša
AU  - Gogić, Marija
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3596
AB  - The aim of this trial was to investigate changes in chemical and physic-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p lt 0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p lt 0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process.
AB  - Cilj ovog ogleda bio je da se ispitaju promene tokom proizvodnje Sremske kobasice (suva fermentisana kobasica) na tradicionalan način od mesa tri rase svinja: Mangulica (MA), Moravka (MO) i Švedski Landras (SL). Analize svih varijanti kobasica su rađene nakon punjenja (dan 0) i nakon 3-, 7-, 14- i 21-og dana proizvodnje. Smanjenje udela vode tokom proizvodnje imalo je za posledicu povećanje udela proteina, masti i pepela u svim grupama (p lt 0,001), i bilo je karakteristično za ovaj tip kobasica. Utvrđen veći udeo masti kod MA i MO kobasica u poređenju sa SL varijantom, verovatno je posledica različitog hemijskog sastava mesa autohtonih rasa svinja. Sve tri varijante kobasica su imale sličnu finalnu pH vrednost, međutim, najblaži pad pH vrednosti tokom proizvodnje utvrđen je kod MA kobasica. Rasa svinja je imala značajan uticaj na parametre oksidativnih promena (broj tiobarbiturne kiseline, peroksidni broj i sadržaj slobodnih masnih kiselina). Utvrđeno je da su bili veći kod SL u odnosu na MA i MO grupu kobasica i da se značajno povećavaju tokom procesa proizvodnje.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage
T1  - Promene hemijskih i fizičko-hemijskih karakteristika tokom proizvodnje tradicionalne Sremske kobasice
EP  - 715
IS  - 4
SP  - 705
VL  - 30
DO  - 10.2298/BAH1404705S
ER  - 

@article{
author = "Stanišić, Nikola and Parunović, Nenad and Petrović, M. and Radović, Čedomir and Lilić, Slobodan and Stajić, Slaviša and Gogić, Marija",
year = "2014",
abstract = "The aim of this trial was to investigate changes in chemical and physic-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p lt 0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p lt 0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process., Cilj ovog ogleda bio je da se ispitaju promene tokom proizvodnje Sremske kobasice (suva fermentisana kobasica) na tradicionalan način od mesa tri rase svinja: Mangulica (MA), Moravka (MO) i Švedski Landras (SL). Analize svih varijanti kobasica su rađene nakon punjenja (dan 0) i nakon 3-, 7-, 14- i 21-og dana proizvodnje. Smanjenje udela vode tokom proizvodnje imalo je za posledicu povećanje udela proteina, masti i pepela u svim grupama (p lt 0,001), i bilo je karakteristično za ovaj tip kobasica. Utvrđen veći udeo masti kod MA i MO kobasica u poređenju sa SL varijantom, verovatno je posledica različitog hemijskog sastava mesa autohtonih rasa svinja. Sve tri varijante kobasica su imale sličnu finalnu pH vrednost, međutim, najblaži pad pH vrednosti tokom proizvodnje utvrđen je kod MA kobasica. Rasa svinja je imala značajan uticaj na parametre oksidativnih promena (broj tiobarbiturne kiseline, peroksidni broj i sadržaj slobodnih masnih kiselina). Utvrđeno je da su bili veći kod SL u odnosu na MA i MO grupu kobasica i da se značajno povećavaju tokom procesa proizvodnje.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage, Promene hemijskih i fizičko-hemijskih karakteristika tokom proizvodnje tradicionalne Sremske kobasice",
pages = "715-705",
number = "4",
volume = "30",
doi = "10.2298/BAH1404705S"
}

Stanišić, N., Parunović, N., Petrović, M., Radović, Č., Lilić, S., Stajić, S.,& Gogić, M.. (2014). Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 30(4), 705-715.
https://doi.org/10.2298/BAH1404705S

Stanišić N, Parunović N, Petrović M, Radović Č, Lilić S, Stajić S, Gogić M. Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage. in Biotechnology in Animal Husbandry. 2014;30(4):705-715.
doi:10.2298/BAH1404705S .

Stanišić, Nikola, Parunović, Nenad, Petrović, M., Radović, Čedomir, Lilić, Slobodan, Stajić, Slaviša, Gogić, Marija, "Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage" in Biotechnology in Animal Husbandry, 30, no. 4 (2014):705-715,
https://doi.org/10.2298/BAH1404705S . .

TY  - JOUR
AU  - Gogić, Marija
AU  - Petrović, M.
AU  - Radović, Čedomir
AU  - Živković, Branislav
AU  - Radojković, Dragan
AU  - Stanišić, Nikola
AU  - Savić, Radomir
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3574
AB  - The aim of this study was to determine the effect of the sire breed, sire within sire breed, genotype of fatteners, gender of fatteners, gender within sire breed, season of birth of fatteners and mass of warm carcass side on the following traits: back fat thickness - middle of the back (DSL), back fat thickness - lower back (DSK), meat yield of carcass sides (JUSKG) and percentage/share of meat in carcass sides (JUSPRO). The research was conducted in the experimental slaughterhouse and laboratory of the Institute for Animal Husbandry, Belgrade-Zemun, and included females and castrated male animals. Sires of fatteners were pure breeds: Swedish Landrace (SL, n = 10), Large White (LW, n = 3) and Pietrain (P, n = 3), while the offspring belonged to the following genotypes: pure breed - Swedish Landrace (SL, n=252), and crosses of Large White x Swedish Landrace (LW x SL) (n=170), Pietrain x Swedish Landrace (P x SL) (n=13), [Pietrain x (Large White x Swedish Landrace)] P x (LW x SL) (n=35), [Swedish Landrace x (Large White x Swedish Landrace)] SL x (LW x SL) (n=33) and [Large White x (Large White x Swedish Landrace)] LW x (LW x SL) (n=33). The study included total 536 offspring of which 276 are male castrated and 260 female animals. In the winter 24 piglets were born, in the spring 95, in the summer 148 and autumn 269 piglets. It was established that the sire within sire breed Pietrain (S:P) does not affect the variation of the studied traits of fattening pigs (P>0.05); sire within sire breed Swedish Landrace (S:SL) does not affect the varying of the trait JUSPRO (P>0.05); season of birth within the Model 1 does not affect the traits yield and share of meat (P>0.05); the offspring gender within genotype (Gender : Genotype) does not affect the variation of fat thickness at the centre of the back (P>0.05). All other factors (sire breed, sire within the sire breed - Large White, gender and genotype of fattening pigs, gender within sire breed, the mass of warm carcass side, and also birth season of fattening pigs in the Model 2) included in the models showed statistically significant impact on the variability of traits of fattening pigs (P lt 0.05; P lt 0.01 and P lt 0.001).
AB  - Cilj ovog istraživanja je da se utvrdi uticaj rase oca, oca unutar rase oca, genotipa tovljenika, pola tovljenika, pola unutar rase oca, sezone rođenja tovljenika i mase tople polutke na sledeće osobine tovljenika: debljina slanine na sredini leđa (DSL), debljina slanine na krstima (DSK), prinos mesa u polutkama (JUSKG) i udeo mesa u polutkama (JUSPRO). Istraživanje je obavljeno u eksperimentalnoj klanici i laboratoriji Instituta za stočarstvo, Zemun-Beograd, kojim su obuhvaćena ženska grla i muška kastrirana grla. Očevi tovljenika pripadaju čistim rasama: švedski landras (Sl, n=10), veliki jorkšir (VJ, n=3) i pijetren (P, n=3), dok potomci pripadaju sledećim genotipovima: od čistih rasa zastupljen je švedski landras (ŠL), a od meleza javljaju se veliki jorkšir x švedski landras (VJxSL), pijetren x švedski landras (PxSL), [pijetren x(veliki jorkšir x švedski landras)] Px(VJxSL), [švedski landras x(veliki jorkšir x švedski landras)] SLx(VJxSL) i [veliki jorkšir x(veliki jorkšir x švedski landras)] VJx(VJxSL). Utvrđeno je da otac unutar rase oca pijetren (O:P) ne utiče na variranje ispitivanih osobina tovljenika (P>0,05); otac unutar rase oca švedski landras (O:ŠL) ne utiče na variranje osobine JUSPRO (P>0,05); sezona rođenja tovljenika ne utiče u okviru Modela 1 na osobine prinos i udeo mesa (P>0,05); pol potomaka unutar genotipa (Pol:Genotip) ne utiče na variranje debljine slanine na sredini leđa (P>0,05). Svi ostali faktori uključeni u modele su pokazali statistički značajan uticaj na variranje osobina tovljenika (P lt 0,05; P lt 0,01 i P lt 0,001).
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Variation of traits of fatteners under the impact of various factors
T1  - Variranje osobina tovljenika pod uticajem različitih faktora
EP  - 697
IS  - 4
SP  - 687
VL  - 30
DO  - 10.2298/BAH1404687G
ER  - 

@article{
author = "Gogić, Marija and Petrović, M. and Radović, Čedomir and Živković, Branislav and Radojković, Dragan and Stanišić, Nikola and Savić, Radomir",
year = "2014",
abstract = "The aim of this study was to determine the effect of the sire breed, sire within sire breed, genotype of fatteners, gender of fatteners, gender within sire breed, season of birth of fatteners and mass of warm carcass side on the following traits: back fat thickness - middle of the back (DSL), back fat thickness - lower back (DSK), meat yield of carcass sides (JUSKG) and percentage/share of meat in carcass sides (JUSPRO). The research was conducted in the experimental slaughterhouse and laboratory of the Institute for Animal Husbandry, Belgrade-Zemun, and included females and castrated male animals. Sires of fatteners were pure breeds: Swedish Landrace (SL, n = 10), Large White (LW, n = 3) and Pietrain (P, n = 3), while the offspring belonged to the following genotypes: pure breed - Swedish Landrace (SL, n=252), and crosses of Large White x Swedish Landrace (LW x SL) (n=170), Pietrain x Swedish Landrace (P x SL) (n=13), [Pietrain x (Large White x Swedish Landrace)] P x (LW x SL) (n=35), [Swedish Landrace x (Large White x Swedish Landrace)] SL x (LW x SL) (n=33) and [Large White x (Large White x Swedish Landrace)] LW x (LW x SL) (n=33). The study included total 536 offspring of which 276 are male castrated and 260 female animals. In the winter 24 piglets were born, in the spring 95, in the summer 148 and autumn 269 piglets. It was established that the sire within sire breed Pietrain (S:P) does not affect the variation of the studied traits of fattening pigs (P>0.05); sire within sire breed Swedish Landrace (S:SL) does not affect the varying of the trait JUSPRO (P>0.05); season of birth within the Model 1 does not affect the traits yield and share of meat (P>0.05); the offspring gender within genotype (Gender : Genotype) does not affect the variation of fat thickness at the centre of the back (P>0.05). All other factors (sire breed, sire within the sire breed - Large White, gender and genotype of fattening pigs, gender within sire breed, the mass of warm carcass side, and also birth season of fattening pigs in the Model 2) included in the models showed statistically significant impact on the variability of traits of fattening pigs (P lt 0.05; P lt 0.01 and P lt 0.001)., Cilj ovog istraživanja je da se utvrdi uticaj rase oca, oca unutar rase oca, genotipa tovljenika, pola tovljenika, pola unutar rase oca, sezone rođenja tovljenika i mase tople polutke na sledeće osobine tovljenika: debljina slanine na sredini leđa (DSL), debljina slanine na krstima (DSK), prinos mesa u polutkama (JUSKG) i udeo mesa u polutkama (JUSPRO). Istraživanje je obavljeno u eksperimentalnoj klanici i laboratoriji Instituta za stočarstvo, Zemun-Beograd, kojim su obuhvaćena ženska grla i muška kastrirana grla. Očevi tovljenika pripadaju čistim rasama: švedski landras (Sl, n=10), veliki jorkšir (VJ, n=3) i pijetren (P, n=3), dok potomci pripadaju sledećim genotipovima: od čistih rasa zastupljen je švedski landras (ŠL), a od meleza javljaju se veliki jorkšir x švedski landras (VJxSL), pijetren x švedski landras (PxSL), [pijetren x(veliki jorkšir x švedski landras)] Px(VJxSL), [švedski landras x(veliki jorkšir x švedski landras)] SLx(VJxSL) i [veliki jorkšir x(veliki jorkšir x švedski landras)] VJx(VJxSL). Utvrđeno je da otac unutar rase oca pijetren (O:P) ne utiče na variranje ispitivanih osobina tovljenika (P>0,05); otac unutar rase oca švedski landras (O:ŠL) ne utiče na variranje osobine JUSPRO (P>0,05); sezona rođenja tovljenika ne utiče u okviru Modela 1 na osobine prinos i udeo mesa (P>0,05); pol potomaka unutar genotipa (Pol:Genotip) ne utiče na variranje debljine slanine na sredini leđa (P>0,05). Svi ostali faktori uključeni u modele su pokazali statistički značajan uticaj na variranje osobina tovljenika (P lt 0,05; P lt 0,01 i P lt 0,001).",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Variation of traits of fatteners under the impact of various factors, Variranje osobina tovljenika pod uticajem različitih faktora",
pages = "697-687",
number = "4",
volume = "30",
doi = "10.2298/BAH1404687G"
}

Gogić, M., Petrović, M., Radović, Č., Živković, B., Radojković, D., Stanišić, N.,& Savić, R.. (2014). Variation of traits of fatteners under the impact of various factors. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 30(4), 687-697.
https://doi.org/10.2298/BAH1404687G

Gogić M, Petrović M, Radović Č, Živković B, Radojković D, Stanišić N, Savić R. Variation of traits of fatteners under the impact of various factors. in Biotechnology in Animal Husbandry. 2014;30(4):687-697.
doi:10.2298/BAH1404687G .

Gogić, Marija, Petrović, M., Radović, Čedomir, Živković, Branislav, Radojković, Dragan, Stanišić, Nikola, Savić, Radomir, "Variation of traits of fatteners under the impact of various factors" in Biotechnology in Animal Husbandry, 30, no. 4 (2014):687-697,
https://doi.org/10.2298/BAH1404687G . .

TY  - JOUR
AU  - Stanišić, Nikola
AU  - Petrović, M.
AU  - Radović, Čedomir
AU  - Gogić, Marija
AU  - Parunović, Nenad
AU  - Stajić, Slaviša
AU  - Petričević, M.
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3222
AB  - This study was conducted to investigate differences in characteristics of muscles from male and female fatteners from Mangalitsa and Swedish Landrace pig breed. The research was carried out on three muscles: m. longissimus thoracis et lumborum, m. gluteus medius and m. triceps brachii. Compared to the Swedish Landrace, it was found out that the meat of the Mangalitsa had considerably higher intramuscular fat content (p lt 0.05). The highest intramuscular fat content was determined in male fatteners of Mangalitsa in m. gluteus medius (6.81%) and the lowest in female fatteners of Landrace pig breed in the longissimus muscle (1.12%). As for technological quality of meat, after cooking, meat from Mangalitsa pig had greater cooking weight loss compared to Landrace and also lower shear force (SF) values for longissimus, but higher SF values for gluteus muscle. Gender had no statistically significant effect on technological meat quality. It can be concluded, on the base of the results, that the Mangalitsa pig, had favourable meat quality traits, which are very desired for production of traditional meat products of high quality.
AB  - Ovaj ogled je imao za cilj da ispita razlike u fizičko-hemijskim karakteristikama mišića između muških i ženskih tovljenika rase mangulica i švedski landras. Istraživanje je sprovedeno na tri mišića: longissimus thoracis et lumborum, gluteus medius i triceps brachii. U poređenju sa švedskim landrasom, meso mangulica je imalo znatno veći udeo intramuskularne masti (p lt 0,05). Najveći sadržaj intramuskularne masti utvrđen je kod muških tovljenika rase mangulica u gluteus medius-u (6,81%), a najniži ko ženskih tovljenika rase švedski landras u longissimus-u (1,12%). Što se tiče tehnološkog kvaliteta, meso mangulice je imalo veći gubitak mase tokom kuvanja u odnosu na meso landrasa i niže vrednosti sile sečenja (SF) za longissimus, ali veće vrednosti sile sečenja za gluteus mišić. Pol nije imao statistički značajan uticaj na parametre tehnološkog kvaliteta mesa. Na osnovu dobijenih rezultata može se zaključiti da meso mangulice ima veoma dobre parametre kvaliteta, a koji su poželjni pri proizvodnji tradicionalnih proizvoda od mesa.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - The effect of gender and breed on some properties of pig meat
T1  - Uticaj pola i rase na fizičko-hemijske karakteristike mesa svinja
EP  - 658
IS  - 4
SP  - 651
VL  - 29
DO  - 10.2298/BAH1304651S
ER  - 

@article{
author = "Stanišić, Nikola and Petrović, M. and Radović, Čedomir and Gogić, Marija and Parunović, Nenad and Stajić, Slaviša and Petričević, M.",
year = "2013",
abstract = "This study was conducted to investigate differences in characteristics of muscles from male and female fatteners from Mangalitsa and Swedish Landrace pig breed. The research was carried out on three muscles: m. longissimus thoracis et lumborum, m. gluteus medius and m. triceps brachii. Compared to the Swedish Landrace, it was found out that the meat of the Mangalitsa had considerably higher intramuscular fat content (p lt 0.05). The highest intramuscular fat content was determined in male fatteners of Mangalitsa in m. gluteus medius (6.81%) and the lowest in female fatteners of Landrace pig breed in the longissimus muscle (1.12%). As for technological quality of meat, after cooking, meat from Mangalitsa pig had greater cooking weight loss compared to Landrace and also lower shear force (SF) values for longissimus, but higher SF values for gluteus muscle. Gender had no statistically significant effect on technological meat quality. It can be concluded, on the base of the results, that the Mangalitsa pig, had favourable meat quality traits, which are very desired for production of traditional meat products of high quality., Ovaj ogled je imao za cilj da ispita razlike u fizičko-hemijskim karakteristikama mišića između muških i ženskih tovljenika rase mangulica i švedski landras. Istraživanje je sprovedeno na tri mišića: longissimus thoracis et lumborum, gluteus medius i triceps brachii. U poređenju sa švedskim landrasom, meso mangulica je imalo znatno veći udeo intramuskularne masti (p lt 0,05). Najveći sadržaj intramuskularne masti utvrđen je kod muških tovljenika rase mangulica u gluteus medius-u (6,81%), a najniži ko ženskih tovljenika rase švedski landras u longissimus-u (1,12%). Što se tiče tehnološkog kvaliteta, meso mangulice je imalo veći gubitak mase tokom kuvanja u odnosu na meso landrasa i niže vrednosti sile sečenja (SF) za longissimus, ali veće vrednosti sile sečenja za gluteus mišić. Pol nije imao statistički značajan uticaj na parametre tehnološkog kvaliteta mesa. Na osnovu dobijenih rezultata može se zaključiti da meso mangulice ima veoma dobre parametre kvaliteta, a koji su poželjni pri proizvodnji tradicionalnih proizvoda od mesa.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "The effect of gender and breed on some properties of pig meat, Uticaj pola i rase na fizičko-hemijske karakteristike mesa svinja",
pages = "658-651",
number = "4",
volume = "29",
doi = "10.2298/BAH1304651S"
}

Stanišić, N., Petrović, M., Radović, Č., Gogić, M., Parunović, N., Stajić, S.,& Petričević, M.. (2013). The effect of gender and breed on some properties of pig meat. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 29(4), 651-658.
https://doi.org/10.2298/BAH1304651S

Stanišić N, Petrović M, Radović Č, Gogić M, Parunović N, Stajić S, Petričević M. The effect of gender and breed on some properties of pig meat. in Biotechnology in Animal Husbandry. 2013;29(4):651-658.
doi:10.2298/BAH1304651S .

Stanišić, Nikola, Petrović, M., Radović, Čedomir, Gogić, Marija, Parunović, Nenad, Stajić, Slaviša, Petričević, M., "The effect of gender and breed on some properties of pig meat" in Biotechnology in Animal Husbandry, 29, no. 4 (2013):651-658,
https://doi.org/10.2298/BAH1304651S . .