TY  - JOUR
AU  - Novaković, Saša
AU  - Đekić, Ilija
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Djordjević, Vesna
AU  - Tomović, Vladimir
AU  - Kocić-Tanackov, Sunčica
AU  - Lorenzo, José M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5383
AB  - The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and extend the shelf life of cooked pork sausages during refrigerated storage. Practical applications In this study, the addition of B. edulis has proven to be a potent antioxidant and antimicrobial ingredient that extends the shelf life of frankfurters. That could be an interesting finding in potentially reducing or replacing commercial antioxidants with a natural, healthier variant of food additives.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters
IS  - 8
VL  - 44
DO  - 10.1111/jfpp.14556
ER  - 

@article{
author = "Novaković, Saša and Đekić, Ilija and Klaus, Anita and Vunduk, Jovana and Djordjević, Vesna and Tomović, Vladimir and Kocić-Tanackov, Sunčica and Lorenzo, José M. and Barba, Francisco J. and Tomašević, Igor",
year = "2020",
abstract = "The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and extend the shelf life of cooked pork sausages during refrigerated storage. Practical applications In this study, the addition of B. edulis has proven to be a potent antioxidant and antimicrobial ingredient that extends the shelf life of frankfurters. That could be an interesting finding in potentially reducing or replacing commercial antioxidants with a natural, healthier variant of food additives.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters",
number = "8",
volume = "44",
doi = "10.1111/jfpp.14556"
}

Novaković, S., Đekić, I., Klaus, A., Vunduk, J., Djordjević, V., Tomović, V., Kocić-Tanackov, S., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2020). Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters. in Journal of Food Processing and Preservation
Wiley, Hoboken., 44(8).
https://doi.org/10.1111/jfpp.14556

Novaković S, Đekić I, Klaus A, Vunduk J, Djordjević V, Tomović V, Kocić-Tanackov S, Lorenzo JM, Barba FJ, Tomašević I. Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters. in Journal of Food Processing and Preservation. 2020;44(8).
doi:10.1111/jfpp.14556 .

Novaković, Saša, Đekić, Ilija, Klaus, Anita, Vunduk, Jovana, Djordjević, Vesna, Tomović, Vladimir, Kocić-Tanackov, Sunčica, Lorenzo, José M., Barba, Francisco J., Tomašević, Igor, "Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters" in Journal of Food Processing and Preservation, 44, no. 8 (2020),
https://doi.org/10.1111/jfpp.14556 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Božičković, Ivana
AU  - Djordjević, Vesna
AU  - Smetana, Sergiy
AU  - Terjung, Nino
AU  - Ilić, Jovan
AU  - Doroški, Ana
AU  - Tomašević, Igor
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5263
AB  - BACKGROUND:  Growing population demands more animal protein products. Pork remains one of the traditional and relatively sustainable types of meats for human consumption. In this paper, life-cycle assessment was performed using data from 12 pig farms. In parallel, a survey on the consumption of pork meat products was conducted analyzing responses from 806 pork meat consumers. The study aims to provide a quantitative calculation of six environmental footprints associated with the consumption of pork meat products in Serbia by analyzing data from pig farms and a pork meat consumption survey. RESULTS Results revealed that pork meat production is responsible for the emission of 3.50 kg CO2(e)kg(-1)live weight, 16.1 MJ(e)kg(-1), 0.151 mg R11(e)kg(-1), 31.257 g SO(2e)kg(-1), 55.030 g PO(4e)kg(-1)and 3.641 kg 1.4 dB(e)kg(-1). Further calculations reveal that weekly emissions of various environmental potentials associated with an average consumer of pork meat products in Serbia are estimated at values of 4.032 kg CO(2e)week(-1), 18.504 MJ(e)week(-1), 0.17435 mg R11(e)week(-1), 35.972 g SO(2e)week(-1)and 63.466 g PO(4e)week(-1). CONCLUSIONS Results show that, on the one hand, pork products are responsible for environmental production impacts that mainly occur on farms while, on the other hand, consumption is characterized with high meat inclusion rates. As a leverage strategy it is recommended for producers to concentrate on lowering the production impacts rather than trying to reach consumers for sustainability conciseness.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat
DO  - 10.1002/jsfa.10704
ER  - 

@article{
author = "Đekić, Ilija and Božičković, Ivana and Djordjević, Vesna and Smetana, Sergiy and Terjung, Nino and Ilić, Jovan and Doroški, Ana and Tomašević, Igor",
year = "2020",
abstract = "BACKGROUND:  Growing population demands more animal protein products. Pork remains one of the traditional and relatively sustainable types of meats for human consumption. In this paper, life-cycle assessment was performed using data from 12 pig farms. In parallel, a survey on the consumption of pork meat products was conducted analyzing responses from 806 pork meat consumers. The study aims to provide a quantitative calculation of six environmental footprints associated with the consumption of pork meat products in Serbia by analyzing data from pig farms and a pork meat consumption survey. RESULTS Results revealed that pork meat production is responsible for the emission of 3.50 kg CO2(e)kg(-1)live weight, 16.1 MJ(e)kg(-1), 0.151 mg R11(e)kg(-1), 31.257 g SO(2e)kg(-1), 55.030 g PO(4e)kg(-1)and 3.641 kg 1.4 dB(e)kg(-1). Further calculations reveal that weekly emissions of various environmental potentials associated with an average consumer of pork meat products in Serbia are estimated at values of 4.032 kg CO(2e)week(-1), 18.504 MJ(e)week(-1), 0.17435 mg R11(e)week(-1), 35.972 g SO(2e)week(-1)and 63.466 g PO(4e)week(-1). CONCLUSIONS Results show that, on the one hand, pork products are responsible for environmental production impacts that mainly occur on farms while, on the other hand, consumption is characterized with high meat inclusion rates. As a leverage strategy it is recommended for producers to concentrate on lowering the production impacts rather than trying to reach consumers for sustainability conciseness.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat",
doi = "10.1002/jsfa.10704"
}

Đekić, I., Božičković, I., Djordjević, V., Smetana, S., Terjung, N., Ilić, J., Doroški, A.,& Tomašević, I.. (2020). Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat. in Journal of the Science of Food and Agriculture
Wiley, Hoboken..
https://doi.org/10.1002/jsfa.10704

Đekić I, Božičković I, Djordjević V, Smetana S, Terjung N, Ilić J, Doroški A, Tomašević I. Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat. in Journal of the Science of Food and Agriculture. 2020;.
doi:10.1002/jsfa.10704 .

Đekić, Ilija, Božičković, Ivana, Djordjević, Vesna, Smetana, Sergiy, Terjung, Nino, Ilić, Jovan, Doroški, Ana, Tomašević, Igor, "Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat" in Journal of the Science of Food and Agriculture (2020),
https://doi.org/10.1002/jsfa.10704 . .

TY  - JOUR
AU  - Milovanović, Bojana
AU  - Đekić, Ilija
AU  - Miočinović, Jelena
AU  - Djordjević, Vesna
AU  - Lorenzo, José M.
AU  - Francisco, J.Barba
AU  - Mörlein, Daniel
AU  - Tomašević, Igor
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5423
AB  - Exactly six-hundred (600) scientific articles that report milk and milk products’ color results in scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of the articles derived from Europe (36.3%) and Asia (29.5%). The greatest share of researchers used Minolta colorimeters (58.8%), while 26.3% of them used Hunter devices. Most reports were on cheese (31.0%) followed by fermented products (21.2%). Moreover, the highest number of papers reported color data of milk and milk products made from cow’s milk (44.81%). As expected, goat’s cheese was the brightest (L* = 87.1), while cow’s cheese was the yellowest (b* = 17.4). Most importantly, it appeared that color research results reported were often impossible to replicate or to interpret properly because of incomplete description of the methodology. In some of the manuscripts reviewed, illuminant source (61.0%), aperture size (93.8%), observer angle, and number of readings (over 70% of all cases) were not reported. It is therefore critical to set rules regarding the description of the methodology for (milk) color research articles in order to ensure replicability and/or comparison of studies.
PB  - MDPI AG
T2  - Foods
T1  - What Is the Color of Milk and Dairy Products and How Is It Measured?
IS  - 1629
SP  - 1629
VL  - 9
DO  - 10.3390/foods9111629
ER  - 

@article{
author = "Milovanović, Bojana and Đekić, Ilija and Miočinović, Jelena and Djordjević, Vesna and Lorenzo, José M. and Francisco, J.Barba and Mörlein, Daniel and Tomašević, Igor",
year = "2020",
abstract = "Exactly six-hundred (600) scientific articles that report milk and milk products’ color results in scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of the articles derived from Europe (36.3%) and Asia (29.5%). The greatest share of researchers used Minolta colorimeters (58.8%), while 26.3% of them used Hunter devices. Most reports were on cheese (31.0%) followed by fermented products (21.2%). Moreover, the highest number of papers reported color data of milk and milk products made from cow’s milk (44.81%). As expected, goat’s cheese was the brightest (L* = 87.1), while cow’s cheese was the yellowest (b* = 17.4). Most importantly, it appeared that color research results reported were often impossible to replicate or to interpret properly because of incomplete description of the methodology. In some of the manuscripts reviewed, illuminant source (61.0%), aperture size (93.8%), observer angle, and number of readings (over 70% of all cases) were not reported. It is therefore critical to set rules regarding the description of the methodology for (milk) color research articles in order to ensure replicability and/or comparison of studies.",
publisher = "MDPI AG",
journal = "Foods",
title = "What Is the Color of Milk and Dairy Products and How Is It Measured?",
number = "1629",
pages = "1629",
volume = "9",
doi = "10.3390/foods9111629"
}

Milovanović, B., Đekić, I., Miočinović, J., Djordjević, V., Lorenzo, J. M., Francisco, J.Barba, Mörlein, D.,& Tomašević, I.. (2020). What Is the Color of Milk and Dairy Products and How Is It Measured?. in Foods
MDPI AG., 9(1629), 1629.
https://doi.org/10.3390/foods9111629

Milovanović B, Đekić I, Miočinović J, Djordjević V, Lorenzo JM, Francisco J, Mörlein D, Tomašević I. What Is the Color of Milk and Dairy Products and How Is It Measured?. in Foods. 2020;9(1629):1629.
doi:10.3390/foods9111629 .

Milovanović, Bojana, Đekić, Ilija, Miočinović, Jelena, Djordjević, Vesna, Lorenzo, José M., Francisco, J.Barba, Mörlein, Daniel, Tomašević, Igor, "What Is the Color of Milk and Dairy Products and How Is It Measured?" in Foods, 9, no. 1629 (2020):1629,
https://doi.org/10.3390/foods9111629 . .

TY  - JOUR
AU  - Novaković, Saša
AU  - Đekić, Ilija
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Djordjević, Vesna
AU  - Tomović, Vladimir
AU  - Šojić, Branislav
AU  - Kocić-Tanackov, Sunčica
AU  - Lorenzo, José M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4979
AB  - The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p  lt  0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.
PB  - MDPI, BASEL
T2  - Foods
T1  - The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage
IS  - 12
VL  - 8
DO  - 10.3390/foods8120635
ER  - 

@article{
author = "Novaković, Saša and Đekić, Ilija and Klaus, Anita and Vunduk, Jovana and Djordjević, Vesna and Tomović, Vladimir and Šojić, Branislav and Kocić-Tanackov, Sunčica and Lorenzo, José M. and Barba, Francisco J. and Tomašević, Igor",
year = "2019",
abstract = "The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p  lt  0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage",
number = "12",
volume = "8",
doi = "10.3390/foods8120635"
}

Novaković, S., Đekić, I., Klaus, A., Vunduk, J., Djordjević, V., Tomović, V., Šojić, B., Kocić-Tanackov, S., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2019). The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage. in Foods
MDPI, BASEL., 8(12).
https://doi.org/10.3390/foods8120635

Novaković S, Đekić I, Klaus A, Vunduk J, Djordjević V, Tomović V, Šojić B, Kocić-Tanackov S, Lorenzo JM, Barba FJ, Tomašević I. The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage. in Foods. 2019;8(12).
doi:10.3390/foods8120635 .

Novaković, Saša, Đekić, Ilija, Klaus, Anita, Vunduk, Jovana, Djordjević, Vesna, Tomović, Vladimir, Šojić, Branislav, Kocić-Tanackov, Sunčica, Lorenzo, José M., Barba, Francisco J., Tomašević, Igor, "The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage" in Foods, 8, no. 12 (2019),
https://doi.org/10.3390/foods8120635 . .

TY  - CONF
AU  - Simunović, S.
AU  - Djordjević, Vesna
AU  - Bogdanović, S.
AU  - Dimkić, Ivica
AU  - Stanković, S.
AU  - Novaković, Saša
AU  - Tomašević, Igor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5014
AB  - "Pirot ironed" is a traditional Serbian dry-fermented sausage manufactured in the southeast of Serbia. The changes in the chemical attributes of Pirot ironed sausage were followed during ripening. Samples were taken on the processing days 0, 7, 14, 21 and 28. Pirot ironed sausage was produced from the most valuable cuts of beef and chevon, without addition of starter cultures or fat tissues. Sausages were manufactured in a traditional drying/ripening chamber, where they were pressed every two days to acquire the typical flat form and to speed up the drying. The final water activity was 0.839. The lowest pH value recorded was 5.30 on the processing day 28. During ripening, the water content decreased significantly from 74.72% to 40.32%, while the protein and the fat amounts increased significantly from 19.12% to 45.79% and from 1.22% to 6.21%, respectively. Up to now, the properties of Pirot ironed sausage have not been recognized or published in scientific literature in spite of the long tradition and popularity of this meat product in Serbia.
PB  - IOP Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (Meatcon2019)
T1  - Changes in chemical attributes during ripening of traditional fermented sausage, "Pirot ironed"
VL  - 333
DO  - 10.1088/1755-1315/333/1/012100
ER  - 

@conference{
author = "Simunović, S. and Djordjević, Vesna and Bogdanović, S. and Dimkić, Ivica and Stanković, S. and Novaković, Saša and Tomašević, Igor",
year = "2019",
abstract = ""Pirot ironed" is a traditional Serbian dry-fermented sausage manufactured in the southeast of Serbia. The changes in the chemical attributes of Pirot ironed sausage were followed during ripening. Samples were taken on the processing days 0, 7, 14, 21 and 28. Pirot ironed sausage was produced from the most valuable cuts of beef and chevon, without addition of starter cultures or fat tissues. Sausages were manufactured in a traditional drying/ripening chamber, where they were pressed every two days to acquire the typical flat form and to speed up the drying. The final water activity was 0.839. The lowest pH value recorded was 5.30 on the processing day 28. During ripening, the water content decreased significantly from 74.72% to 40.32%, while the protein and the fat amounts increased significantly from 19.12% to 45.79% and from 1.22% to 6.21%, respectively. Up to now, the properties of Pirot ironed sausage have not been recognized or published in scientific literature in spite of the long tradition and popularity of this meat product in Serbia.",
publisher = "IOP Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (Meatcon2019)",
title = "Changes in chemical attributes during ripening of traditional fermented sausage, "Pirot ironed"",
volume = "333",
doi = "10.1088/1755-1315/333/1/012100"
}

Simunović, S., Djordjević, V., Bogdanović, S., Dimkić, I., Stanković, S., Novaković, S.,& Tomašević, I.. (2019). Changes in chemical attributes during ripening of traditional fermented sausage, "Pirot ironed". in 60th International Meat Industry Conference (Meatcon2019)
IOP Publishing Ltd, Bristol., 333.
https://doi.org/10.1088/1755-1315/333/1/012100

Simunović S, Djordjević V, Bogdanović S, Dimkić I, Stanković S, Novaković S, Tomašević I. Changes in chemical attributes during ripening of traditional fermented sausage, "Pirot ironed". in 60th International Meat Industry Conference (Meatcon2019). 2019;333.
doi:10.1088/1755-1315/333/1/012100 .

Simunović, S., Djordjević, Vesna, Bogdanović, S., Dimkić, Ivica, Stanković, S., Novaković, Saša, Tomašević, Igor, "Changes in chemical attributes during ripening of traditional fermented sausage, "Pirot ironed"" in 60th International Meat Industry Conference (Meatcon2019), 333 (2019),
https://doi.org/10.1088/1755-1315/333/1/012100 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Operta, Sabina
AU  - Djulancić, Nermina
AU  - Lorenzo, José M.
AU  - Barba, Francisco J.
AU  - Djordjević, Vesna
AU  - Tomašević, Igor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4918
AB  - The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO(2)e/week, 2.42 g SO(2)e/week and 8.70 g PO(4)e/week, respectively. Also, Bosnian households discard over 80 different pieces of food packaging waste weekly, where plastic packaging is the most dominant packing type. The highest ranked reason for discarding food is linked to plate leftovers. In general, Bosnian citizens feel guilty when they waste food.
PB  - Sage Publications Ltd, London
T2  - Waste Management & Research
T1  - Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina
EP  - 1260
IS  - 12
SP  - 1250
VL  - 37
DO  - 10.1177/0734242X19873709
ER  - 

@article{
author = "Djekić, Ilija and Operta, Sabina and Djulancić, Nermina and Lorenzo, José M. and Barba, Francisco J. and Djordjević, Vesna and Tomašević, Igor",
year = "2019",
abstract = "The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO(2)e/week, 2.42 g SO(2)e/week and 8.70 g PO(4)e/week, respectively. Also, Bosnian households discard over 80 different pieces of food packaging waste weekly, where plastic packaging is the most dominant packing type. The highest ranked reason for discarding food is linked to plate leftovers. In general, Bosnian citizens feel guilty when they waste food.",
publisher = "Sage Publications Ltd, London",
journal = "Waste Management & Research",
title = "Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina",
pages = "1260-1250",
number = "12",
volume = "37",
doi = "10.1177/0734242X19873709"
}

Djekić, I., Operta, S., Djulancić, N., Lorenzo, J. M., Barba, F. J., Djordjević, V.,& Tomašević, I.. (2019). Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina. in Waste Management & Research
Sage Publications Ltd, London., 37(12), 1250-1260.
https://doi.org/10.1177/0734242X19873709

Djekić I, Operta S, Djulancić N, Lorenzo JM, Barba FJ, Djordjević V, Tomašević I. Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina. in Waste Management & Research. 2019;37(12):1250-1260.
doi:10.1177/0734242X19873709 .

Djekić, Ilija, Operta, Sabina, Djulancić, Nermina, Lorenzo, José M., Barba, Francisco J., Djordjević, Vesna, Tomašević, Igor, "Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina" in Waste Management & Research, 37, no. 12 (2019):1250-1260,
https://doi.org/10.1177/0734242X19873709 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Petrović, Jelena
AU  - Božičković, Aleksa
AU  - Djordjević, Vesna
AU  - Tomašević, Igor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4999
AB  - Dairy consumption studies or life cycle assessment of dairy products have been in research focus for several years providing useful information. However, limited number of studies confronted the two types of data in order to analyze environmental impacts associated with consumers. The objective of this research was to calculate these impacts, namely global warming potential (GWP), ozone depletion potential (ODP), cumulative energy demand (CED), acidification potential (AP) and eutrophication potential (EP) related to the consumption of milk and yogurt in Serbia.In the present paper, life cycle assessment study was performed using data from nine dairy farms and ten dairy plants. The system boundary applied is cradle-to-retail comprising data from cow farms, raw milk transportation, processing and transportation of dairy products. In parallel, a survey on the consumption of milk and yogurt was conducted analyzing responses from 957 dairy product consumers. It was found that milk production is responsible for the emission of 1.511 kg CO2(e)/kg of milk, 7.720 MJe/kg, 0.1363 mg R11e/kg, 12.164 g SO2(e)/kg and 17.825 g PO4e/kg while the results for yogurt are slightly higher 1.672 kg CO2(e)/kg, 7.804 7.720 MJe/kg, 0.1369 mg R11e/kg, 12.238 g SO2(e)/kg and 17.609 g PO4e/kg. Further calculations also revealed that weekly emission of GWP, CED, ODP, AP and EP associated with an average consumer of milk and/or yogurt in Serbia was estimated at values of 2.254 kg CO2e/week, 10.926 MJ(e)/week, 0.19261 mg R11(e)/week, 17.191 g SO2e/week and 24.363 g PO4e/week.These results may be of interest to all actors in the dairy chain giving them a wider perspective of sustainable consumption of dairy products.
PB  - Elsevier, Amsterdam
T2  - Science of the Total Environment
T1  - Main environmental impacts associated with production and consumption of milk and yogurt in Serbia - Monte Carlo approach
VL  - 695
DO  - 10.1016/j.scitotenv.2019.133917
ER  - 

@article{
author = "Đekić, Ilija and Petrović, Jelena and Božičković, Aleksa and Djordjević, Vesna and Tomašević, Igor",
year = "2019",
abstract = "Dairy consumption studies or life cycle assessment of dairy products have been in research focus for several years providing useful information. However, limited number of studies confronted the two types of data in order to analyze environmental impacts associated with consumers. The objective of this research was to calculate these impacts, namely global warming potential (GWP), ozone depletion potential (ODP), cumulative energy demand (CED), acidification potential (AP) and eutrophication potential (EP) related to the consumption of milk and yogurt in Serbia.In the present paper, life cycle assessment study was performed using data from nine dairy farms and ten dairy plants. The system boundary applied is cradle-to-retail comprising data from cow farms, raw milk transportation, processing and transportation of dairy products. In parallel, a survey on the consumption of milk and yogurt was conducted analyzing responses from 957 dairy product consumers. It was found that milk production is responsible for the emission of 1.511 kg CO2(e)/kg of milk, 7.720 MJe/kg, 0.1363 mg R11e/kg, 12.164 g SO2(e)/kg and 17.825 g PO4e/kg while the results for yogurt are slightly higher 1.672 kg CO2(e)/kg, 7.804 7.720 MJe/kg, 0.1369 mg R11e/kg, 12.238 g SO2(e)/kg and 17.609 g PO4e/kg. Further calculations also revealed that weekly emission of GWP, CED, ODP, AP and EP associated with an average consumer of milk and/or yogurt in Serbia was estimated at values of 2.254 kg CO2e/week, 10.926 MJ(e)/week, 0.19261 mg R11(e)/week, 17.191 g SO2e/week and 24.363 g PO4e/week.These results may be of interest to all actors in the dairy chain giving them a wider perspective of sustainable consumption of dairy products.",
publisher = "Elsevier, Amsterdam",
journal = "Science of the Total Environment",
title = "Main environmental impacts associated with production and consumption of milk and yogurt in Serbia - Monte Carlo approach",
volume = "695",
doi = "10.1016/j.scitotenv.2019.133917"
}

Đekić, I., Petrović, J., Božičković, A., Djordjević, V.,& Tomašević, I.. (2019). Main environmental impacts associated with production and consumption of milk and yogurt in Serbia - Monte Carlo approach. in Science of the Total Environment
Elsevier, Amsterdam., 695.
https://doi.org/10.1016/j.scitotenv.2019.133917

Đekić I, Petrović J, Božičković A, Djordjević V, Tomašević I. Main environmental impacts associated with production and consumption of milk and yogurt in Serbia - Monte Carlo approach. in Science of the Total Environment. 2019;695.
doi:10.1016/j.scitotenv.2019.133917 .

Đekić, Ilija, Petrović, Jelena, Božičković, Aleksa, Djordjević, Vesna, Tomašević, Igor, "Main environmental impacts associated with production and consumption of milk and yogurt in Serbia - Monte Carlo approach" in Science of the Total Environment, 695 (2019),
https://doi.org/10.1016/j.scitotenv.2019.133917 . .

TY  - CONF
AU  - Tomašević, Igor
AU  - Tomović, Vladimir
AU  - Milovanović, Bojana
AU  - Lorenzo, José M.
AU  - Djordjević, Vesna
AU  - Karabasil, Nedjeljko
AU  - Đekić, Ilija
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5019
PB  - Elsevier Sci Ltd, Oxford
C3  - Meat Science
T1  - Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties
EP  - 12
SP  - 5
VL  - 148
DO  - 10.1016/j.meatsci.2018.09.015
ER  - 

@conference{
author = "Tomašević, Igor and Tomović, Vladimir and Milovanović, Bojana and Lorenzo, José M. and Djordjević, Vesna and Karabasil, Nedjeljko and Đekić, Ilija",
year = "2019",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Meat Science",
title = "Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties",
pages = "12-5",
volume = "148",
doi = "10.1016/j.meatsci.2018.09.015"
}

Tomašević, I., Tomović, V., Milovanović, B., Lorenzo, J. M., Djordjević, V., Karabasil, N.,& Đekić, I.. (2019). Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties. in Meat Science
Elsevier Sci Ltd, Oxford., 148, 5-12.
https://doi.org/10.1016/j.meatsci.2018.09.015

Tomašević I, Tomović V, Milovanović B, Lorenzo JM, Djordjević V, Karabasil N, Đekić I. Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties. in Meat Science. 2019;148:5-12.
doi:10.1016/j.meatsci.2018.09.015 .

Tomašević, Igor, Tomović, Vladimir, Milovanović, Bojana, Lorenzo, José M., Djordjević, Vesna, Karabasil, Nedjeljko, Đekić, Ilija, "Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties" in Meat Science, 148 (2019):5-12,
https://doi.org/10.1016/j.meatsci.2018.09.015 . .

TY  - CONF
AU  - Milovanović, B.
AU  - Đekić, Ilija
AU  - Djordjević, Vesna
AU  - Tomović, V
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4985
AB  - The ability of a computer vision system to evaluate the color of meat and meat products was investigated by a comparison study with color measurements from a traditional colorimeter. Pros and cons of using a computer vision system for color evaluation of meat and meat products were evaluated. Statistical analysis revealed significant differences between the instrumental values in all three dimensions (L*, a*, b*) between the computer vision system and the colorimeter. The computer vision system-generated colors were perceived as being more similar to the sample of the meat products visualized on the monitor, compared to colorimeter-generated colors in all (100%) individual trials performed. The use of the computer vision system is, therefore, considered a superior and less expensive alternative to the traditional method for measuring color of meat and meat products. The disadvantages of the computer vision system are its size, which makes it stationary, and the lack of official manufacturers that can provide ready-to-use systems. This type of computerized system still demands experts for its assembly and utilization.
PB  - IOP Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (Meatcon2019)
T1  - Pros and cons of using a computer vision system for color evaluation of meat and meat products
VL  - 333
DO  - 10.1088/1755-1315/333/1/012008
ER  - 

@conference{
author = "Milovanović, B. and Đekić, Ilija and Djordjević, Vesna and Tomović, V and Barba, Francisco J. and Tomašević, Igor and Lorenzo, José M.",
year = "2019",
abstract = "The ability of a computer vision system to evaluate the color of meat and meat products was investigated by a comparison study with color measurements from a traditional colorimeter. Pros and cons of using a computer vision system for color evaluation of meat and meat products were evaluated. Statistical analysis revealed significant differences between the instrumental values in all three dimensions (L*, a*, b*) between the computer vision system and the colorimeter. The computer vision system-generated colors were perceived as being more similar to the sample of the meat products visualized on the monitor, compared to colorimeter-generated colors in all (100%) individual trials performed. The use of the computer vision system is, therefore, considered a superior and less expensive alternative to the traditional method for measuring color of meat and meat products. The disadvantages of the computer vision system are its size, which makes it stationary, and the lack of official manufacturers that can provide ready-to-use systems. This type of computerized system still demands experts for its assembly and utilization.",
publisher = "IOP Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (Meatcon2019)",
title = "Pros and cons of using a computer vision system for color evaluation of meat and meat products",
volume = "333",
doi = "10.1088/1755-1315/333/1/012008"
}

Milovanović, B., Đekić, I., Djordjević, V., Tomović, V., Barba, F. J., Tomašević, I.,& Lorenzo, J. M.. (2019). Pros and cons of using a computer vision system for color evaluation of meat and meat products. in 60th International Meat Industry Conference (Meatcon2019)
IOP Publishing Ltd, Bristol., 333.
https://doi.org/10.1088/1755-1315/333/1/012008

Milovanović B, Đekić I, Djordjević V, Tomović V, Barba FJ, Tomašević I, Lorenzo JM. Pros and cons of using a computer vision system for color evaluation of meat and meat products. in 60th International Meat Industry Conference (Meatcon2019). 2019;333.
doi:10.1088/1755-1315/333/1/012008 .

Milovanović, B., Đekić, Ilija, Djordjević, Vesna, Tomović, V, Barba, Francisco J., Tomašević, Igor, Lorenzo, José M., "Pros and cons of using a computer vision system for color evaluation of meat and meat products" in 60th International Meat Industry Conference (Meatcon2019), 333 (2019),
https://doi.org/10.1088/1755-1315/333/1/012008 . .

TY  - CONF
AU  - Djordjević, Vesna
AU  - Baltić, Tatjana
AU  - Parunović, Nenad
AU  - Simunović, S.
AU  - Tomašević, Igor
AU  - Velebit, Branko
AU  - Ćirić, J.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4964
AB  - The nitrite content (expressed as NaNO2) was measured in 236 samples of different types of domestic and foreign cooked sausages from the Serbian market, according to standard ISO procedure. The highest content of nitrite (expressed as NaNO2) was found in fine comminuted cooked sausages from foreign producers. Similarly, the coarse comminuted cooked sausages from foreign producers contained higher nitrite compared to domestically produced cooked sausages. According to National and EU Regulations, the maximum allowed nitrate content (expressed as NaNO2) is 150 mg/kg. All tested cooked sausages had nitrite levels below the regulatory limits set by National Regulation and Regulation (EC) No. 601/2014, but the highest nitrite contents were found in cooked sausages from foreign producers.
PB  - IOP Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (Meatcon2019)
T1  - The nitrite content in domestic and foreign cooked sausages from the Serbian market
VL  - 333
DO  - 10.1088/1755-1315/333/1/012058
ER  - 

@conference{
author = "Djordjević, Vesna and Baltić, Tatjana and Parunović, Nenad and Simunović, S. and Tomašević, Igor and Velebit, Branko and Ćirić, J.",
year = "2019",
abstract = "The nitrite content (expressed as NaNO2) was measured in 236 samples of different types of domestic and foreign cooked sausages from the Serbian market, according to standard ISO procedure. The highest content of nitrite (expressed as NaNO2) was found in fine comminuted cooked sausages from foreign producers. Similarly, the coarse comminuted cooked sausages from foreign producers contained higher nitrite compared to domestically produced cooked sausages. According to National and EU Regulations, the maximum allowed nitrate content (expressed as NaNO2) is 150 mg/kg. All tested cooked sausages had nitrite levels below the regulatory limits set by National Regulation and Regulation (EC) No. 601/2014, but the highest nitrite contents were found in cooked sausages from foreign producers.",
publisher = "IOP Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (Meatcon2019)",
title = "The nitrite content in domestic and foreign cooked sausages from the Serbian market",
volume = "333",
doi = "10.1088/1755-1315/333/1/012058"
}

Djordjević, V., Baltić, T., Parunović, N., Simunović, S., Tomašević, I., Velebit, B.,& Ćirić, J.. (2019). The nitrite content in domestic and foreign cooked sausages from the Serbian market. in 60th International Meat Industry Conference (Meatcon2019)
IOP Publishing Ltd, Bristol., 333.
https://doi.org/10.1088/1755-1315/333/1/012058

Djordjević V, Baltić T, Parunović N, Simunović S, Tomašević I, Velebit B, Ćirić J. The nitrite content in domestic and foreign cooked sausages from the Serbian market. in 60th International Meat Industry Conference (Meatcon2019). 2019;333.
doi:10.1088/1755-1315/333/1/012058 .

Djordjević, Vesna, Baltić, Tatjana, Parunović, Nenad, Simunović, S., Tomašević, Igor, Velebit, Branko, Ćirić, J., "The nitrite content in domestic and foreign cooked sausages from the Serbian market" in 60th International Meat Industry Conference (Meatcon2019), 333 (2019),
https://doi.org/10.1088/1755-1315/333/1/012058 . .

TY  - JOUR
AU  - Trbović, Dejana
AU  - Djordjević, Vesna
AU  - Špirić, Aurelija
AU  - Petronijević, Radivoj
AU  - Teodorović, Vlado
AU  - Parunović, Nenad
AU  - Marković, Zoran
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4886
AB  - The objective of this study was to evaluate the influence of three supplementary diets on the nutritional quality of marketable common carp. Supplementary diets (Carp1-maize, Carp2-extruded and Carp3-pelleted feed) exhibited significantly different (p≤0.05) influences on the protein, lipids, moisture and ash content in market-sized carp. The most abundant saturated FA (SFA) was palmitic acid (C16:0), the most predominant monounsaturated FA (MUFA) was oleic acid (C18:1n-9), and the most abundant polyunsaturated FA (PUFA) was linoleic acid (C18:2n-6). The highest content of SFAs was established in Carp1 (24.57% and 1888.72 mg/100 g wet fillet). MUFAs were presented in the highest quantities (61.77%, I.e. 4854.91 mg/100 g wet fillet) in Carp1, and PUFA accounted the highest quantities (33.48%, I.e. 1763.01 mg/100 g wet fillet) in Carp3. The most nutritionally beneficial n-6/n-3 ratio was obtained in Carp2 (5.83). The results obtained in this study indicate that introducing supplementary diets containing extruded or pelleted feed instead of maize improved carp nutritional quality. PCA (principal component analysis) and LDA (linear discriminant analysis) of the FAs demonstrated that carp could be reliably classified based on their supplementary feed.
PB  - Institute of meat hygiene and technology
T2  - Meat Technology
T1  - Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)
EP  - 37
IS  - 1
SP  - 28
VL  - 59
DO  - 10.18485/meattech.2018.59.1.4
ER  - 

@article{
author = "Trbović, Dejana and Djordjević, Vesna and Špirić, Aurelija and Petronijević, Radivoj and Teodorović, Vlado and Parunović, Nenad and Marković, Zoran",
year = "2018",
abstract = "The objective of this study was to evaluate the influence of three supplementary diets on the nutritional quality of marketable common carp. Supplementary diets (Carp1-maize, Carp2-extruded and Carp3-pelleted feed) exhibited significantly different (p≤0.05) influences on the protein, lipids, moisture and ash content in market-sized carp. The most abundant saturated FA (SFA) was palmitic acid (C16:0), the most predominant monounsaturated FA (MUFA) was oleic acid (C18:1n-9), and the most abundant polyunsaturated FA (PUFA) was linoleic acid (C18:2n-6). The highest content of SFAs was established in Carp1 (24.57% and 1888.72 mg/100 g wet fillet). MUFAs were presented in the highest quantities (61.77%, I.e. 4854.91 mg/100 g wet fillet) in Carp1, and PUFA accounted the highest quantities (33.48%, I.e. 1763.01 mg/100 g wet fillet) in Carp3. The most nutritionally beneficial n-6/n-3 ratio was obtained in Carp2 (5.83). The results obtained in this study indicate that introducing supplementary diets containing extruded or pelleted feed instead of maize improved carp nutritional quality. PCA (principal component analysis) and LDA (linear discriminant analysis) of the FAs demonstrated that carp could be reliably classified based on their supplementary feed.",
publisher = "Institute of meat hygiene and technology",
journal = "Meat Technology",
title = "Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)",
pages = "37-28",
number = "1",
volume = "59",
doi = "10.18485/meattech.2018.59.1.4"
}

Trbović, D., Djordjević, V., Špirić, A., Petronijević, R., Teodorović, V., Parunović, N.,& Marković, Z.. (2018). Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L). in Meat Technology
Institute of meat hygiene and technology., 59(1), 28-37.
https://doi.org/10.18485/meattech.2018.59.1.4

Trbović D, Djordjević V, Špirić A, Petronijević R, Teodorović V, Parunović N, Marković Z. Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L). in Meat Technology. 2018;59(1):28-37.
doi:10.18485/meattech.2018.59.1.4 .

Trbović, Dejana, Djordjević, Vesna, Špirić, Aurelija, Petronijević, Radivoj, Teodorović, Vlado, Parunović, Nenad, Marković, Zoran, "Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)" in Meat Technology, 59, no. 1 (2018):28-37,
https://doi.org/10.18485/meattech.2018.59.1.4 . .

TY  - CONF
AU  - Trbović, Dejana
AU  - Marković, Zoran
AU  - Petronijević, Radivoj
AU  - Canak, Stevan
AU  - Spirić, Danka
AU  - Djordjević, Vesna
AU  - Spirić, Aurelija
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5607
AB  - U ovom radu razmatrane su promene grupa masnih kiselina (zasićenih, mononezasićenih, polinezasićenih n-3 i n-6, kao i njihovog odnosa n-3/n-6) u zavisnosti od sadržaja lipida u mesu šarana sa dve vrste prihranjivanja (ekstrudirane hrane i kukuruza). Vrsta korišćene hrane značajno je uticala na sadržaj lipida deponovanih u tkivu ribe. Korelacija lipida sa sastavom masnih kiselina pokazala je, da se sa povećanjem sadržaja lipida u mesu šarana, masnokiselinski sastav značajno menjao: povećavale su se mononezasićene masne kiseline, sa dominantnom oleinskom kiselinom (18:1n-9), a istovremeno smanjivale n-3 i n-6 polinezasićene masne kiseline. Istraživanja koja su prikazana u ovom radu su ukazala na opravdanost prihranjivanja šarana ekstrudiranom hranom u cilju poboljšanja kvaliteta mesa ribe.
C3  - 7. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 10
T1  - Changes Of The Fatty Acid Composition And Total Lipid Content In Cultured Carp (Cyprinus Carpio L.) Correlated To Supplementary Diet
T1  - Promene sastava masnih kiselina i sadržaja lipida u mesu šarana (cyprinus carpio l.) U zavisnosti od dodatne hrane
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5607
ER  - 

@conference{
author = "Trbović, Dejana and Marković, Zoran and Petronijević, Radivoj and Canak, Stevan and Spirić, Danka and Djordjević, Vesna and Spirić, Aurelija",
year = "2015",
abstract = "U ovom radu razmatrane su promene grupa masnih kiselina (zasićenih, mononezasićenih, polinezasićenih n-3 i n-6, kao i njihovog odnosa n-3/n-6) u zavisnosti od sadržaja lipida u mesu šarana sa dve vrste prihranjivanja (ekstrudirane hrane i kukuruza). Vrsta korišćene hrane značajno je uticala na sadržaj lipida deponovanih u tkivu ribe. Korelacija lipida sa sastavom masnih kiselina pokazala je, da se sa povećanjem sadržaja lipida u mesu šarana, masnokiselinski sastav značajno menjao: povećavale su se mononezasićene masne kiseline, sa dominantnom oleinskom kiselinom (18:1n-9), a istovremeno smanjivale n-3 i n-6 polinezasićene masne kiseline. Istraživanja koja su prikazana u ovom radu su ukazala na opravdanost prihranjivanja šarana ekstrudiranom hranom u cilju poboljšanja kvaliteta mesa ribe.",
journal = "7. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 10",
title = "Changes Of The Fatty Acid Composition And Total Lipid Content In Cultured Carp (Cyprinus Carpio L.) Correlated To Supplementary Diet, Promene sastava masnih kiselina i sadržaja lipida u mesu šarana (cyprinus carpio l.) U zavisnosti od dodatne hrane",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5607"
}

Trbović, D., Marković, Z., Petronijević, R., Canak, S., Spirić, D., Djordjević, V.,& Spirić, A.. (2015). Changes Of The Fatty Acid Composition And Total Lipid Content In Cultured Carp (Cyprinus Carpio L.) Correlated To Supplementary Diet. in 7. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 10.
https://hdl.handle.net/21.15107/rcub_agrospace_5607

Trbović D, Marković Z, Petronijević R, Canak S, Spirić D, Djordjević V, Spirić A. Changes Of The Fatty Acid Composition And Total Lipid Content In Cultured Carp (Cyprinus Carpio L.) Correlated To Supplementary Diet. in 7. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 10. 2015;.
https://hdl.handle.net/21.15107/rcub_agrospace_5607 .

Trbović, Dejana, Marković, Zoran, Petronijević, Radivoj, Canak, Stevan, Spirić, Danka, Djordjević, Vesna, Spirić, Aurelija, "Changes Of The Fatty Acid Composition And Total Lipid Content In Cultured Carp (Cyprinus Carpio L.) Correlated To Supplementary Diet" in 7. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 10 (2015),
https://hdl.handle.net/21.15107/rcub_agrospace_5607 .

TY  - CONF
AU  - Parunović, Nenad
AU  - Petrović, Milica
AU  - Djordjević, Vesna
AU  - Petronijević, Radivoje
AU  - Lakicević, Brankica
AU  - Petrović, Zoran
AU  - Savić, Radomir
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3736
AB  - The aim of this study was to examine variability in cholesterol content and fatty acid composition in musculuslongissimus (MLLT) of various genotypes of pigs. Out of 30 male castrated animals used in the trial, 20 were Mangalitsa pigs ( Swallow Belly - SBM and White - WM) while 10 were of the Swedish Landrace breed - SL. The representative of pig meat breeds, SL had significantly less cholesterol in MLLT compared to SBM and WM pigs. The total monounsaturated fatty acids (MUFA) and unsaturated fatty acids (USFA) content was higher in SBM and WM than in SL pigs (p lt  0.001).
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (Meatcon2015)
T1  - Cholesterol content and fatty acids composition of Mangalitsa pork meat
EP  - 218
SP  - 215
VL  - 5
DO  - 10.1016/j.profoo.2015.09.021
ER  - 

@conference{
author = "Parunović, Nenad and Petrović, Milica and Djordjević, Vesna and Petronijević, Radivoje and Lakicević, Brankica and Petrović, Zoran and Savić, Radomir",
year = "2015",
abstract = "The aim of this study was to examine variability in cholesterol content and fatty acid composition in musculuslongissimus (MLLT) of various genotypes of pigs. Out of 30 male castrated animals used in the trial, 20 were Mangalitsa pigs ( Swallow Belly - SBM and White - WM) while 10 were of the Swedish Landrace breed - SL. The representative of pig meat breeds, SL had significantly less cholesterol in MLLT compared to SBM and WM pigs. The total monounsaturated fatty acids (MUFA) and unsaturated fatty acids (USFA) content was higher in SBM and WM than in SL pigs (p lt  0.001).",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (Meatcon2015)",
title = "Cholesterol content and fatty acids composition of Mangalitsa pork meat",
pages = "218-215",
volume = "5",
doi = "10.1016/j.profoo.2015.09.021"
}

Parunović, N., Petrović, M., Djordjević, V., Petronijević, R., Lakicević, B., Petrović, Z.,& Savić, R.. (2015). Cholesterol content and fatty acids composition of Mangalitsa pork meat. in 58th International Meat Industry Conference (Meatcon2015)
Elsevier Science Bv, Amsterdam., 5, 215-218.
https://doi.org/10.1016/j.profoo.2015.09.021

Parunović N, Petrović M, Djordjević V, Petronijević R, Lakicević B, Petrović Z, Savić R. Cholesterol content and fatty acids composition of Mangalitsa pork meat. in 58th International Meat Industry Conference (Meatcon2015). 2015;5:215-218.
doi:10.1016/j.profoo.2015.09.021 .

Parunović, Nenad, Petrović, Milica, Djordjević, Vesna, Petronijević, Radivoje, Lakicević, Brankica, Petrović, Zoran, Savić, Radomir, "Cholesterol content and fatty acids composition of Mangalitsa pork meat" in 58th International Meat Industry Conference (Meatcon2015), 5 (2015):215-218,
https://doi.org/10.1016/j.profoo.2015.09.021 . .