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  - Stojanović, Branislav
AU  - Janković, Saša
AU  - Đorđević, Vesna Ž.
AU  - Marjanović, Sonja
AU  - Vasilev, Dragan
AU  - Stojanović, Zdenka
AU  - Balaban, Milica
AU  - Antić, Vesna
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5854
AB  - This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Hg, and Pb) in five types of canned meat products regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards and stored under regular conditions, were analyzed. Meat products were packed in tin cans made according to special requirements in terms of tin and varnish application and stored for up to 6 years. The content of toxic elements varied depending on the analyzed product. The highest average content of arsenic was in BG (10.00 μg/kg), cadmium in LP (35.91 μg/kg), and mercury and lead in PR (15.04 and 8.00 μg/kg, respectively). The average concentrations of As, Cd, Hg, and Pb in all types of canned meat products were significantly lower than the maximum permitted levels in food currently in force by local and EU legislation. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than 2 years. Examination of raw materials, spices, and additives showed that the highest Cd and Pb concentrations, which can affect the total level of these elements in meat products, were found in red ground pepper (Cd above 150 μg/kg) and dish supplement (Pb of 250 μg/kg). The assessment of the weekly intake of toxic elements through canned meat showed that it is significantly lower than the values that affect adversely to human health, as determined by the FAO/WHO and EFSA. However, as there is a constant possibility of contamination of raw materials and food additives, primarily due to environmental pollution, it is recommended to monitor the content of heavy metals in food permanently and assess their risk to human health.
PB  - Springer Link
T2  - Environmental Science and Pollution Research
T1  - Determination of toxic elements in meat products from Serbia packaged in tinplate cans
DO  - 10.1007/s11356-021-14051-w
ER  - 

@article{
author = "Stojanović, Branislav and Janković, Saša and Đorđević, Vesna Ž. and Marjanović, Sonja and Vasilev, Dragan and Stojanović, Zdenka and Balaban, Milica and Antić, Vesna",
year = "2021",
abstract = "This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Hg, and Pb) in five types of canned meat products regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards and stored under regular conditions, were analyzed. Meat products were packed in tin cans made according to special requirements in terms of tin and varnish application and stored for up to 6 years. The content of toxic elements varied depending on the analyzed product. The highest average content of arsenic was in BG (10.00 μg/kg), cadmium in LP (35.91 μg/kg), and mercury and lead in PR (15.04 and 8.00 μg/kg, respectively). The average concentrations of As, Cd, Hg, and Pb in all types of canned meat products were significantly lower than the maximum permitted levels in food currently in force by local and EU legislation. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than 2 years. Examination of raw materials, spices, and additives showed that the highest Cd and Pb concentrations, which can affect the total level of these elements in meat products, were found in red ground pepper (Cd above 150 μg/kg) and dish supplement (Pb of 250 μg/kg). The assessment of the weekly intake of toxic elements through canned meat showed that it is significantly lower than the values that affect adversely to human health, as determined by the FAO/WHO and EFSA. However, as there is a constant possibility of contamination of raw materials and food additives, primarily due to environmental pollution, it is recommended to monitor the content of heavy metals in food permanently and assess their risk to human health.",
publisher = "Springer Link",
journal = "Environmental Science and Pollution Research",
title = "Determination of toxic elements in meat products from Serbia packaged in tinplate cans",
doi = "10.1007/s11356-021-14051-w"
}

Stojanović, B., Janković, S., Đorđević, V. Ž., Marjanović, S., Vasilev, D., Stojanović, Z., Balaban, M.,& Antić, V.. (2021). Determination of toxic elements in meat products from Serbia packaged in tinplate cans. in Environmental Science and Pollution Research
Springer Link..
https://doi.org/10.1007/s11356-021-14051-w

Stojanović B, Janković S, Đorđević VŽ, Marjanović S, Vasilev D, Stojanović Z, Balaban M, Antić V. Determination of toxic elements in meat products from Serbia packaged in tinplate cans. in Environmental Science and Pollution Research. 2021;.
doi:10.1007/s11356-021-14051-w .

Stojanović, Branislav, Janković, Saša, Đorđević, Vesna Ž., Marjanović, Sonja, Vasilev, Dragan, Stojanović, Zdenka, Balaban, Milica, Antić, Vesna, "Determination of toxic elements in meat products from Serbia packaged in tinplate cans" in Environmental Science and Pollution Research (2021),
https://doi.org/10.1007/s11356-021-14051-w . .

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 . .

TY  - JOUR
AU  - Trbović, Dejana
AU  - Živić, Ivana
AU  - Stanković, Marko
AU  - Đorđević, Vesna Ž.
AU  - Petronijević, Radivoj
AU  - Marković, Zoran
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6026
AB  - Carp is the dominant species grown in Serbia and makes up over 80% of the total fish production. The aims of the present study were to analyze changes of protein, lipid, ash and moisture in dorsal muscle, adipose tissue and liver in common carp additionally fed complete pellets during four months in natural carp ponds. Twenty fish from four ponds were sampled. Analysis of variance showed that protein
content was the highest in dorsal muscle and adipose tissue and was the smallest in liver (P < 0.05). The percentage of protein was quite stable and reached a plateau value (18.42–19.49%) in dorsal muscle. Total
lipid content in common carp was the highest in liver (14.79–17.24%) and smaller in dorsal muscle (1.92–5.42%) (P<0.05). More interested were how the fish mass increased during breeding. The proximate composition of fish tissues was expressed as absolute content by weight of each fish. Simple regression resulted in relationships between protein content (g/fish) and body weight (g) indicating strong association (r = 0.965). Simple regression resulted in not strong relationships between lipid content (g/fish) and body weight (g (r = 0.784). There was a strong relationship between moisture content (%) and lipid content (%) (r = 0.962). The protein content (g/fish) was strongly associated with body weight in dorsal muscle and adipose tissue since coefficients of regression were high (>0.95), as were t-tests of significance (13.69, 18.04), and in the liver there was also an association since the coefficient of regression was 0.952 and the t-test was high (11.72).
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Quantitative deposition of nutrients in dorsal muscle, adipose tissue and liver in common carp (Cyprinus carpio L.) in a semi-intensive farming system
EP  - 153
IS  - 2
SP  - 148
VL  - 62
DO  - 10.18485/meattech.2021.62.2.8
ER  - 

@article{
author = "Trbović, Dejana and Živić, Ivana and Stanković, Marko and Đorđević, Vesna Ž. and Petronijević, Radivoj and Marković, Zoran",
year = "2021",
abstract = "Carp is the dominant species grown in Serbia and makes up over 80% of the total fish production. The aims of the present study were to analyze changes of protein, lipid, ash and moisture in dorsal muscle, adipose tissue and liver in common carp additionally fed complete pellets during four months in natural carp ponds. Twenty fish from four ponds were sampled. Analysis of variance showed that protein
content was the highest in dorsal muscle and adipose tissue and was the smallest in liver (P < 0.05). The percentage of protein was quite stable and reached a plateau value (18.42–19.49%) in dorsal muscle. Total
lipid content in common carp was the highest in liver (14.79–17.24%) and smaller in dorsal muscle (1.92–5.42%) (P<0.05). More interested were how the fish mass increased during breeding. The proximate composition of fish tissues was expressed as absolute content by weight of each fish. Simple regression resulted in relationships between protein content (g/fish) and body weight (g) indicating strong association (r = 0.965). Simple regression resulted in not strong relationships between lipid content (g/fish) and body weight (g (r = 0.784). There was a strong relationship between moisture content (%) and lipid content (%) (r = 0.962). The protein content (g/fish) was strongly associated with body weight in dorsal muscle and adipose tissue since coefficients of regression were high (>0.95), as were t-tests of significance (13.69, 18.04), and in the liver there was also an association since the coefficient of regression was 0.952 and the t-test was high (11.72).",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Quantitative deposition of nutrients in dorsal muscle, adipose tissue and liver in common carp (Cyprinus carpio L.) in a semi-intensive farming system",
pages = "153-148",
number = "2",
volume = "62",
doi = "10.18485/meattech.2021.62.2.8"
}

Trbović, D., Živić, I., Stanković, M., Đorđević, V. Ž., Petronijević, R.,& Marković, Z.. (2021). Quantitative deposition of nutrients in dorsal muscle, adipose tissue and liver in common carp (Cyprinus carpio L.) in a semi-intensive farming system. in Meat Technology
Institute of Meat Hygiene and Technology., 62(2), 148-153.
https://doi.org/10.18485/meattech.2021.62.2.8

Trbović D, Živić I, Stanković M, Đorđević VŽ, Petronijević R, Marković Z. Quantitative deposition of nutrients in dorsal muscle, adipose tissue and liver in common carp (Cyprinus carpio L.) in a semi-intensive farming system. in Meat Technology. 2021;62(2):148-153.
doi:10.18485/meattech.2021.62.2.8 .

Trbović, Dejana, Živić, Ivana, Stanković, Marko, Đorđević, Vesna Ž., Petronijević, Radivoj, Marković, Zoran, "Quantitative deposition of nutrients in dorsal muscle, adipose tissue and liver in common carp (Cyprinus carpio L.) in a semi-intensive farming system" in Meat Technology, 62, no. 2 (2021):148-153,
https://doi.org/10.18485/meattech.2021.62.2.8 . .