TY  - JOUR
AU  - Simunović, Stefan
AU  - Rajić, Sara
AU  - Đorđević, Vesna Ž.
AU  - Tomović, Vladimir
AU  - Vujadinović, Dragan
AU  - Đekić, Ilija
AU  - Tomašević, Igor
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5920
AB  - The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguška, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p<0.01) difference between mean fat contents obtained by CVS and chemical analysis in the case of Pirotska sausage. On the other hand, there was no significant (p<0.01) difference between mean fat contents obtained by the two methods for the rest of the analysed sausages. The results indicate CVS has potential for application in the analysis of fat content of fermented sausages.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Estimation of fat content in fermented sausages by means of computer vision system (cvs)
EP  - 32
IS  - 1
SP  - 27
VL  - 62
DO  - 10.18485/MEATTECH.2021.62.1.3
ER  - 

@article{
author = "Simunović, Stefan and Rajić, Sara and Đorđević, Vesna Ž. and Tomović, Vladimir and Vujadinović, Dragan and Đekić, Ilija and Tomašević, Igor",
year = "2021",
abstract = "The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguška, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p<0.01) difference between mean fat contents obtained by CVS and chemical analysis in the case of Pirotska sausage. On the other hand, there was no significant (p<0.01) difference between mean fat contents obtained by the two methods for the rest of the analysed sausages. The results indicate CVS has potential for application in the analysis of fat content of fermented sausages.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Estimation of fat content in fermented sausages by means of computer vision system (cvs)",
pages = "32-27",
number = "1",
volume = "62",
doi = "10.18485/MEATTECH.2021.62.1.3"
}

Simunović, S., Rajić, S., Đorđević, V. Ž., Tomović, V., Vujadinović, D., Đekić, I.,& Tomašević, I.. (2021). Estimation of fat content in fermented sausages by means of computer vision system (cvs). in Meat Technology
Institute of Meat Hygiene and Technology., 62(1), 27-32.
https://doi.org/10.18485/MEATTECH.2021.62.1.3

Simunović S, Rajić S, Đorđević VŽ, Tomović V, Vujadinović D, Đekić I, Tomašević I. Estimation of fat content in fermented sausages by means of computer vision system (cvs). in Meat Technology. 2021;62(1):27-32.
doi:10.18485/MEATTECH.2021.62.1.3 .

Simunović, Stefan, Rajić, Sara, Đorđević, Vesna Ž., Tomović, Vladimir, Vujadinović, Dragan, Đekić, Ilija, Tomašević, Igor, "Estimation of fat content in fermented sausages by means of computer vision system (cvs)" in Meat Technology, 62, no. 1 (2021):27-32,
https://doi.org/10.18485/MEATTECH.2021.62.1.3 . .

TY  - JOUR
AU  - Rajić, Sara
AU  - Đorđević, Vesna Ž.
AU  - Tomašević, Igor
AU  - Đekić, Ilija
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5966
AB  - We investigate the availability and extent of environmental performance and objectives data reported in corporate social responsibility (CSR) reports published by the world largest food companies. Methods for content analysis that recognize two types of environmental information were implemented for reviewing 75 sustainability reports. Plant- and animal-origin food companies responded to requirements of the Global Reporting Initiative (GRI) standards to communicate about their sustainable development. It was found that plant-origin food companies' reporting was more compliant with GRI requirements. Information gaps within greenhouse gas (GHG) emissions data have been identified as a common characteristic for both food sectors. The most frequent performance indicators reported by companies were about water withdrawal. Average annual reductions in four major environmental dimensions such as energy consumption, GHG emissions, water withdrawal, and total waste were calculated. These results reveal patterns of food companies' behavior in CSR reporting.
PB  - John Wiley and Sons Ltd
T2  - Business Strategy and the Environment
T1  - The role of food systems in achieving the sustainable development goals: Environmental perspective
DO  - 10.1002/bse.2930
ER  - 

@article{
author = "Rajić, Sara and Đorđević, Vesna Ž. and Tomašević, Igor and Đekić, Ilija",
year = "2021",
abstract = "We investigate the availability and extent of environmental performance and objectives data reported in corporate social responsibility (CSR) reports published by the world largest food companies. Methods for content analysis that recognize two types of environmental information were implemented for reviewing 75 sustainability reports. Plant- and animal-origin food companies responded to requirements of the Global Reporting Initiative (GRI) standards to communicate about their sustainable development. It was found that plant-origin food companies' reporting was more compliant with GRI requirements. Information gaps within greenhouse gas (GHG) emissions data have been identified as a common characteristic for both food sectors. The most frequent performance indicators reported by companies were about water withdrawal. Average annual reductions in four major environmental dimensions such as energy consumption, GHG emissions, water withdrawal, and total waste were calculated. These results reveal patterns of food companies' behavior in CSR reporting.",
publisher = "John Wiley and Sons Ltd",
journal = "Business Strategy and the Environment",
title = "The role of food systems in achieving the sustainable development goals: Environmental perspective",
doi = "10.1002/bse.2930"
}

Rajić, S., Đorđević, V. Ž., Tomašević, I.,& Đekić, I.. (2021). The role of food systems in achieving the sustainable development goals: Environmental perspective. in Business Strategy and the Environment
John Wiley and Sons Ltd..
https://doi.org/10.1002/bse.2930

Rajić S, Đorđević VŽ, Tomašević I, Đekić I. The role of food systems in achieving the sustainable development goals: Environmental perspective. in Business Strategy and the Environment. 2021;.
doi:10.1002/bse.2930 .

Rajić, Sara, Đorđević, Vesna Ž., Tomašević, Igor, Đekić, Ilija, "The role of food systems in achieving the sustainable development goals: Environmental perspective" in Business Strategy and the Environment (2021),
https://doi.org/10.1002/bse.2930 . .