TY  - JOUR
AU  - Arsić, Slavica
AU  - Jovanović, Marijana
AU  - Sredojević, Zorica
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3879
AB  - Sheep farming in Serbia, from year to year, notices a descending course in number of sheep, as well as in production of milk and meat. The main objective of this paper is the analysis of the number of sheep in Serbia and the surrounding countries (FYR). By comparing the current state of the total number of sheep (in 2011) with the state in the former Yugoslavia, the result shown is that there are 66% less sheep in Serbia compared to the total number seen in 1967 (base year). Compared to the last census from 2012, there is an increased number of sheep in Serbia, compared to previous year (2011) by 18.4%. Other former Yugoslav republics (FYR) also have a decrease in the total number of sheep: in Bosnia and Herzegovina by 76.5%, in Montenegro by 64.3%, in Croatia by 41.3%, in Macedonia by 63.5% compared to 1967 (base year), except for Slovenia, which has an increase in the total number of sheep by 83,000 head of cattle. In paper is given overview of the number of sheep for some European countries and for some part of world, in purpose of comparison with sheep state in FYR.
AB  - U Srbiji ovčarstvo iz godine u godinu beleži silazni tok kako po broju ovaca, tako i po proizvodnji mleka i mesa. Glavni cilj ovog rada je analiza broja ovaca u Srbiji i u zemljama u okruženju (BJR). Upoređujući trenutno stanje ukupnog broja ovaca (2011) sa stanjem u nekadašnjoj Jugoslaviji dolazimo do rezultata koji ukazuju da je u Srbiji za 66% manje ovaca od ukupnog broja u odnosu na 1967. godinu (bazna godina). Poređenjem sa poslednjim popisu iz 2012. godine u Srbiji je povećan broj ovaca u odnosu na prethodnu godinu (2011) za 18.4%. Kod ostalih bivših jugoslovenskih republika takođe imamo smanjenje ukupnog broja ovaca: u BiH za 76.5%, u Crnoj Gori za 64.3%, Hrvatskoj za 41.3%, Makedoniji za 63.5% u odnosu na 1967. godinu (bazna godina), izuzev Slovenije koja ima povećanje ukupnog broja ovaca za 83 hiljade grla. U radu je dat pregled broja ovaca za neke Evropske države i za pojedine delove sveta, u cilju upoređivanja sa stanjem ovaca u BJR.
PB  - Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt
T2  - Ekonomika poljoprivrede
T1  - Comparative analysis of the number of sheep in FYR and some European countries
T1  - Komparativna analiza broja ovaca u BJR i nekim evropskim državama
EP  - 466
IS  - 2
SP  - 453
VL  - 62
DO  - 10.5937/ekoPolj1502453A
ER  - 

@article{
author = "Arsić, Slavica and Jovanović, Marijana and Sredojević, Zorica",
year = "2015",
abstract = "Sheep farming in Serbia, from year to year, notices a descending course in number of sheep, as well as in production of milk and meat. The main objective of this paper is the analysis of the number of sheep in Serbia and the surrounding countries (FYR). By comparing the current state of the total number of sheep (in 2011) with the state in the former Yugoslavia, the result shown is that there are 66% less sheep in Serbia compared to the total number seen in 1967 (base year). Compared to the last census from 2012, there is an increased number of sheep in Serbia, compared to previous year (2011) by 18.4%. Other former Yugoslav republics (FYR) also have a decrease in the total number of sheep: in Bosnia and Herzegovina by 76.5%, in Montenegro by 64.3%, in Croatia by 41.3%, in Macedonia by 63.5% compared to 1967 (base year), except for Slovenia, which has an increase in the total number of sheep by 83,000 head of cattle. In paper is given overview of the number of sheep for some European countries and for some part of world, in purpose of comparison with sheep state in FYR., U Srbiji ovčarstvo iz godine u godinu beleži silazni tok kako po broju ovaca, tako i po proizvodnji mleka i mesa. Glavni cilj ovog rada je analiza broja ovaca u Srbiji i u zemljama u okruženju (BJR). Upoređujući trenutno stanje ukupnog broja ovaca (2011) sa stanjem u nekadašnjoj Jugoslaviji dolazimo do rezultata koji ukazuju da je u Srbiji za 66% manje ovaca od ukupnog broja u odnosu na 1967. godinu (bazna godina). Poređenjem sa poslednjim popisu iz 2012. godine u Srbiji je povećan broj ovaca u odnosu na prethodnu godinu (2011) za 18.4%. Kod ostalih bivših jugoslovenskih republika takođe imamo smanjenje ukupnog broja ovaca: u BiH za 76.5%, u Crnoj Gori za 64.3%, Hrvatskoj za 41.3%, Makedoniji za 63.5% u odnosu na 1967. godinu (bazna godina), izuzev Slovenije koja ima povećanje ukupnog broja ovaca za 83 hiljade grla. U radu je dat pregled broja ovaca za neke Evropske države i za pojedine delove sveta, u cilju upoređivanja sa stanjem ovaca u BJR.",
publisher = "Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt",
journal = "Ekonomika poljoprivrede",
title = "Comparative analysis of the number of sheep in FYR and some European countries, Komparativna analiza broja ovaca u BJR i nekim evropskim državama",
pages = "466-453",
number = "2",
volume = "62",
doi = "10.5937/ekoPolj1502453A"
}

Arsić, S., Jovanović, M.,& Sredojević, Z.. (2015). Comparative analysis of the number of sheep in FYR and some European countries. in Ekonomika poljoprivrede
Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt., 62(2), 453-466.
https://doi.org/10.5937/ekoPolj1502453A

Arsić S, Jovanović M, Sredojević Z. Comparative analysis of the number of sheep in FYR and some European countries. in Ekonomika poljoprivrede. 2015;62(2):453-466.
doi:10.5937/ekoPolj1502453A .

Arsić, Slavica, Jovanović, Marijana, Sredojević, Zorica, "Comparative analysis of the number of sheep in FYR and some European countries" in Ekonomika poljoprivrede, 62, no. 2 (2015):453-466,
https://doi.org/10.5937/ekoPolj1502453A . .

TY  - JOUR
AU  - Jovanović, Marijana
AU  - Arsić, Slavica
AU  - Vučković, Savo
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3972
AB  - Significance and role of grasslands in the sustainable development of mountain regions of the Republic of Serbia can be considered immeasurable from the point of production of wholesome food safety, environmental protection and activation of human potential to the pooling and strengthening of livestock activities, and therefore in the development of mountain regions. The work will be shown the importance of encouraging the introduction of artificial grasslands on the basis of previous data on surface areas and yields of natural meadows and pastures of mountain regions in the period from 2010 to 2012. Surface and above ground biomass yield on the meadows and pastures in the reporting period are reduced, which can be a result of abandonment of rural holdings spontaneous withering away, which had a negative impact on yields and quality of natural grasslands due to lack of use. In order to repair natural grasslands and prevent the loss of certain plant species from natural cover, it is necessary to implement meliorative measures which can improve forage production on grasslands. As a way to repair the states and the introduction of artificial grasslands, which along with a balanced relationship in the proportion of grasses and legumes creates a stable cover and reduces the use of chemicals and mineral nutrients. Thus a quality basis for sustainable development and crop and livestock production in mountainous regions.
AB  - Značaj i uloga travnjaka u održivom razvoju planinskih regiona Republike Srbije se može smatrati nemerljivom sa aspekta proizvodnje zdravstevno bezbedne hrane, očuvanja životne sredine i aktiviranja ljudskog potencijala ka udruživanju i jačanju stočarske delatnosti, a samim tim i u razvoju planinskog regiona. U radu će biti prikazan značaj podsticanja uvođenja sejanih travnjaka na osnovu dosadašnjih podataka o površinama i prinosu prirodnih livada i pašnjaka planinskih regiona u periodu od 2010. do 2012. godine. Površine i prinos nadzemne biomase na livadama i pašnjacima u posmatranom periodu se smanjuju, što može biti posledica prepuštanja seljačkih gazdinstava spontanom odumiranju, što se negativno odrazilo na smanjenje prinosa i kvaliteta prirodnih travnjaka zbog nedovoljnog korišćenja. U cilju popravke prirodnih travnjaka i sprečavanja gubitka pojedini biljnih vrsta iz prirodnog pokrivača, neophodno je primeniti meliorativne mere kojima je moguće unaprediti proizvodnju krme na travnjacima. Kao jedan od načina za popravku navodi se i uvođenje sejanih travnjaka, kojima se uz balansiran odnos u udelu trava i leguminoza stvara stabilan pokrivač i smanjuje upotreba hemijskih sredstava i mineralnih hraniva. Tako se stvara kvalitetna baza za održivi razvoj i ratarske i stočarske proizvodnje u planinskim regionima.
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Significance of artificial grasslands in the sustainable development of mountain regions of Republic of Serbia
T1  - Značaj sejanih travnjaka u održivom razvoju planinskih regiona Republike Srbije
EP  - 222
IS  - 1-2
SP  - 217
VL  - 21
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3972
ER  - 

@article{
author = "Jovanović, Marijana and Arsić, Slavica and Vučković, Savo",
year = "2015",
abstract = "Significance and role of grasslands in the sustainable development of mountain regions of the Republic of Serbia can be considered immeasurable from the point of production of wholesome food safety, environmental protection and activation of human potential to the pooling and strengthening of livestock activities, and therefore in the development of mountain regions. The work will be shown the importance of encouraging the introduction of artificial grasslands on the basis of previous data on surface areas and yields of natural meadows and pastures of mountain regions in the period from 2010 to 2012. Surface and above ground biomass yield on the meadows and pastures in the reporting period are reduced, which can be a result of abandonment of rural holdings spontaneous withering away, which had a negative impact on yields and quality of natural grasslands due to lack of use. In order to repair natural grasslands and prevent the loss of certain plant species from natural cover, it is necessary to implement meliorative measures which can improve forage production on grasslands. As a way to repair the states and the introduction of artificial grasslands, which along with a balanced relationship in the proportion of grasses and legumes creates a stable cover and reduces the use of chemicals and mineral nutrients. Thus a quality basis for sustainable development and crop and livestock production in mountainous regions., Značaj i uloga travnjaka u održivom razvoju planinskih regiona Republike Srbije se može smatrati nemerljivom sa aspekta proizvodnje zdravstevno bezbedne hrane, očuvanja životne sredine i aktiviranja ljudskog potencijala ka udruživanju i jačanju stočarske delatnosti, a samim tim i u razvoju planinskog regiona. U radu će biti prikazan značaj podsticanja uvođenja sejanih travnjaka na osnovu dosadašnjih podataka o površinama i prinosu prirodnih livada i pašnjaka planinskih regiona u periodu od 2010. do 2012. godine. Površine i prinos nadzemne biomase na livadama i pašnjacima u posmatranom periodu se smanjuju, što može biti posledica prepuštanja seljačkih gazdinstava spontanom odumiranju, što se negativno odrazilo na smanjenje prinosa i kvaliteta prirodnih travnjaka zbog nedovoljnog korišćenja. U cilju popravke prirodnih travnjaka i sprečavanja gubitka pojedini biljnih vrsta iz prirodnog pokrivača, neophodno je primeniti meliorativne mere kojima je moguće unaprediti proizvodnju krme na travnjacima. Kao jedan od načina za popravku navodi se i uvođenje sejanih travnjaka, kojima se uz balansiran odnos u udelu trava i leguminoza stvara stabilan pokrivač i smanjuje upotreba hemijskih sredstava i mineralnih hraniva. Tako se stvara kvalitetna baza za održivi razvoj i ratarske i stočarske proizvodnje u planinskim regionima.",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Significance of artificial grasslands in the sustainable development of mountain regions of Republic of Serbia, Značaj sejanih travnjaka u održivom razvoju planinskih regiona Republike Srbije",
pages = "222-217",
number = "1-2",
volume = "21",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3972"
}

Jovanović, M., Arsić, S.,& Vučković, S.. (2015). Significance of artificial grasslands in the sustainable development of mountain regions of Republic of Serbia. in Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 21(1-2), 217-222.
https://hdl.handle.net/21.15107/rcub_agrospace_3972

Jovanović M, Arsić S, Vučković S. Significance of artificial grasslands in the sustainable development of mountain regions of Republic of Serbia. in Zbornik naučnih radova Instituta PKB Agroekonomik. 2015;21(1-2):217-222.
https://hdl.handle.net/21.15107/rcub_agrospace_3972 .

Jovanović, Marijana, Arsić, Slavica, Vučković, Savo, "Significance of artificial grasslands in the sustainable development of mountain regions of Republic of Serbia" in Zbornik naučnih radova Instituta PKB Agroekonomik, 21, no. 1-2 (2015):217-222,
https://hdl.handle.net/21.15107/rcub_agrospace_3972 .

TY  - CONF
AU  - Jelocnik, Marko
AU  - Ion, Raluca Andreea
AU  - Jovanović, Marijana
AU  - Popescu, Cristian George
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3848
AB  - Nowadays, in the EU and worldwide, agriculture and food industry face new trends of developing green alternatives. This agriculture sector emerged as a result of people concerns about health and environment due to the intensification of agriculture technologies, and uses of chemicals, in both agriculture and food processing industry. These problems appeared and acknowledged by the developed countries, among others, are strictly related to environmental pollution and increasing problems of health degradation. The present study investigates the possibilities of developing organic farming in Romania and Serbia. The results show that there is a great application that can ensure its development, considering many factors relating to the way in which resources are exploited. Thus, statistical data about agricultural areas under organic farming, uncultivated areas, use of chemicals, and number of semi-subsistent farms are gathered in both countries and comparative analyzed. This article makes a foray in assessing the resources that countries can rely on in developing strategies based on organic agriculture.
PB  - Elsevier Science Bv, Amsterdam
C3  - 2nd International Conference Economic Scientific Research - Theoretical, Empirical and Practical App
T1  - Has Organic Farming Potential for Development? Comparative Study in Romania and Serbia
EP  - 276
SP  - 268
VL  - 22
DO  - 10.1016/S2212-5671(15)00280-4
ER  - 

@conference{
author = "Jelocnik, Marko and Ion, Raluca Andreea and Jovanović, Marijana and Popescu, Cristian George",
year = "2015",
abstract = "Nowadays, in the EU and worldwide, agriculture and food industry face new trends of developing green alternatives. This agriculture sector emerged as a result of people concerns about health and environment due to the intensification of agriculture technologies, and uses of chemicals, in both agriculture and food processing industry. These problems appeared and acknowledged by the developed countries, among others, are strictly related to environmental pollution and increasing problems of health degradation. The present study investigates the possibilities of developing organic farming in Romania and Serbia. The results show that there is a great application that can ensure its development, considering many factors relating to the way in which resources are exploited. Thus, statistical data about agricultural areas under organic farming, uncultivated areas, use of chemicals, and number of semi-subsistent farms are gathered in both countries and comparative analyzed. This article makes a foray in assessing the resources that countries can rely on in developing strategies based on organic agriculture.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "2nd International Conference Economic Scientific Research - Theoretical, Empirical and Practical App",
title = "Has Organic Farming Potential for Development? Comparative Study in Romania and Serbia",
pages = "276-268",
volume = "22",
doi = "10.1016/S2212-5671(15)00280-4"
}

Jelocnik, M., Ion, R. A., Jovanović, M.,& Popescu, C. G.. (2015). Has Organic Farming Potential for Development? Comparative Study in Romania and Serbia. in 2nd International Conference Economic Scientific Research - Theoretical, Empirical and Practical App
Elsevier Science Bv, Amsterdam., 22, 268-276.
https://doi.org/10.1016/S2212-5671(15)00280-4

Jelocnik M, Ion RA, Jovanović M, Popescu CG. Has Organic Farming Potential for Development? Comparative Study in Romania and Serbia. in 2nd International Conference Economic Scientific Research - Theoretical, Empirical and Practical App. 2015;22:268-276.
doi:10.1016/S2212-5671(15)00280-4 .

Jelocnik, Marko, Ion, Raluca Andreea, Jovanović, Marijana, Popescu, Cristian George, "Has Organic Farming Potential for Development? Comparative Study in Romania and Serbia" in 2nd International Conference Economic Scientific Research - Theoretical, Empirical and Practical App, 22 (2015):268-276,
https://doi.org/10.1016/S2212-5671(15)00280-4 . .

TY  - JOUR
AU  - Jovanović, Marijana
AU  - Arsić, Slavica
AU  - Vučković, Savo
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3637
AB  - In this paper work is presented current state of forage crop production on administrative territory of Upper Danube region, which for the purpose of research includes the areas of following territories: Sombor, Apatin, Bač and Bačka Palanka; aslo in the administrative region of Carpathian area, which for the purpose of research includes next territory’s: Golubac, Kučevo, Majdanpek, Kladovo i Negotin. For research are used data of Repblical Statistical Office, the five-year period 2007-2011. As a reference value study examined the following parameters: total agricultural area; agricultural area of meadows and pastures; forage crops production in observed fields (clover, alfalfa, meadows and pastures). The aim of this analysis is to present the current state of production of fodder, the importance of production for agroecosystems, as well as opportunities for future growth of production and of great importance, and also economic and sustainable development of local communities these areas.
AB  - U radu je predstavljeno trenutno stanje proizvodnje krmnog bilja na administrativnom području Gornjeg Podunavlja, koji za potrebe istraživanja obuhvata teritorije sledećih opština: Sombor, Apatin, Bač i Bačka Palanka; kao i na administrativnom području Karpatske oblasti, koja za potrebe istraživanja obuhvata teritorije sledećih opština: Golubac, Kučevo, Majdanpek, Kladovo i Negotin. Za istraživanje su korišćeni podaci Republičkog zavoda za statistiku, za petogodišnji period 2007-2011 godina. Kao referentne vrednosti istraživanja ispitivani su sledeći parametri: ukupna poljoprivredna površina; poljoprivredna površina pod livadama i pašnjacima; proizvodnja krmnog bilja u posmatranim oblastima (detelina, lucerka, livade i pašnjaci). Cilj ovakve analize je predstavljanje trenutnog stanja proizvodnje krmnog bilja, značaj proizvodnje za agroekosistem, kao i mogućnosti za buduće povećanje obima proizvodnje i sam privredni zanačaj i održivi razvoj lokalnih zajednica pomenutih oblasti.
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Production of forage crops in territory of Upper Danube region and Carpathian area: State and possibilities
T1  - Proizvodnja krmnog bilja na području Gornjeg Podunavlja i Karpatske oblasti - stanje i mogućnosti
EP  - 100
IS  - 1-4
SP  - 93
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3637
ER  - 

@article{
author = "Jovanović, Marijana and Arsić, Slavica and Vučković, Savo",
year = "2014",
abstract = "In this paper work is presented current state of forage crop production on administrative territory of Upper Danube region, which for the purpose of research includes the areas of following territories: Sombor, Apatin, Bač and Bačka Palanka; aslo in the administrative region of Carpathian area, which for the purpose of research includes next territory’s: Golubac, Kučevo, Majdanpek, Kladovo i Negotin. For research are used data of Repblical Statistical Office, the five-year period 2007-2011. As a reference value study examined the following parameters: total agricultural area; agricultural area of meadows and pastures; forage crops production in observed fields (clover, alfalfa, meadows and pastures). The aim of this analysis is to present the current state of production of fodder, the importance of production for agroecosystems, as well as opportunities for future growth of production and of great importance, and also economic and sustainable development of local communities these areas., U radu je predstavljeno trenutno stanje proizvodnje krmnog bilja na administrativnom području Gornjeg Podunavlja, koji za potrebe istraživanja obuhvata teritorije sledećih opština: Sombor, Apatin, Bač i Bačka Palanka; kao i na administrativnom području Karpatske oblasti, koja za potrebe istraživanja obuhvata teritorije sledećih opština: Golubac, Kučevo, Majdanpek, Kladovo i Negotin. Za istraživanje su korišćeni podaci Republičkog zavoda za statistiku, za petogodišnji period 2007-2011 godina. Kao referentne vrednosti istraživanja ispitivani su sledeći parametri: ukupna poljoprivredna površina; poljoprivredna površina pod livadama i pašnjacima; proizvodnja krmnog bilja u posmatranim oblastima (detelina, lucerka, livade i pašnjaci). Cilj ovakve analize je predstavljanje trenutnog stanja proizvodnje krmnog bilja, značaj proizvodnje za agroekosistem, kao i mogućnosti za buduće povećanje obima proizvodnje i sam privredni zanačaj i održivi razvoj lokalnih zajednica pomenutih oblasti.",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Production of forage crops in territory of Upper Danube region and Carpathian area: State and possibilities, Proizvodnja krmnog bilja na području Gornjeg Podunavlja i Karpatske oblasti - stanje i mogućnosti",
pages = "100-93",
number = "1-4",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3637"
}

Jovanović, M., Arsić, S.,& Vučković, S.. (2014). Production of forage crops in territory of Upper Danube region and Carpathian area: State and possibilities. in Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 20(1-4), 93-100.
https://hdl.handle.net/21.15107/rcub_agrospace_3637

Jovanović M, Arsić S, Vučković S. Production of forage crops in territory of Upper Danube region and Carpathian area: State and possibilities. in Zbornik naučnih radova Instituta PKB Agroekonomik. 2014;20(1-4):93-100.
https://hdl.handle.net/21.15107/rcub_agrospace_3637 .

Jovanović, Marijana, Arsić, Slavica, Vučković, Savo, "Production of forage crops in territory of Upper Danube region and Carpathian area: State and possibilities" in Zbornik naučnih radova Instituta PKB Agroekonomik, 20, no. 1-4 (2014):93-100,
https://hdl.handle.net/21.15107/rcub_agrospace_3637 .

TY  - JOUR
AU  - Jovanović, Marijana
AU  - Vučković, Savo
AU  - Pajčin, Djuro
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3558
AB  - Production of forage crops, besides of the beneficial effects which manifest during consummation, manifest and qualitative effects on soil on which it is grown. This type of crops production is multipurpose, which is the same level placed the need to create sustainable habitats and biodiversity conservation; economic justification and realization of profit; and retrieve demographic conditions that are particularly pronounced in rural areas, which account for almost 80% of the territory of the Republic of Serbia. The roomier using of forage plants of all types (grasses, legumes, cereal residues), it is economically possible to justify the need for the renewal of livestock, which in recent decades rapidly decreasing.
AB  - Proizvodnja krmnog bilja, izuzev blagotvornog dejstva koji ispoljava pri konzumaciji, ispoljava i kvalitativna dejstva na zemljište na kom se uzgaja. Ovaj vid ratarske proizvodnje je višenamenski, čime se u istu ravan stavljaju potrebe za stvaranjem održivog staništa i očuvanje biodiverziteta; ekonomsku opravdanost i ostvarenje profita; kao i popravljanje demografskih prilika koje su posebno izražene u ruralnim područjima, koji čine gotovo 80% teritorija Republike Srbije. Prostranijom upotrebom krmnih biljaka svih vrsta (trave, leguminoze, žitni ostaci), ekonomski je moguće opravdati potrebu za obnavljanjem stočnog fonda, koji su u poslednjim decenijama izrazito smanjuje.
PB  - Društvo ekonomista "Ekonomika", Niš
T2  - Ekonomika
T1  - Production of forage crops as a basis for sustainable development of Republic of Serbia
T1  - Proizvodnja krmnog bilja kao osnova održivog razvoja Republike Srbije
EP  - 203
IS  - 3
SP  - 195
VL  - 60
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3558
ER  - 

@article{
author = "Jovanović, Marijana and Vučković, Savo and Pajčin, Djuro",
year = "2014",
abstract = "Production of forage crops, besides of the beneficial effects which manifest during consummation, manifest and qualitative effects on soil on which it is grown. This type of crops production is multipurpose, which is the same level placed the need to create sustainable habitats and biodiversity conservation; economic justification and realization of profit; and retrieve demographic conditions that are particularly pronounced in rural areas, which account for almost 80% of the territory of the Republic of Serbia. The roomier using of forage plants of all types (grasses, legumes, cereal residues), it is economically possible to justify the need for the renewal of livestock, which in recent decades rapidly decreasing., Proizvodnja krmnog bilja, izuzev blagotvornog dejstva koji ispoljava pri konzumaciji, ispoljava i kvalitativna dejstva na zemljište na kom se uzgaja. Ovaj vid ratarske proizvodnje je višenamenski, čime se u istu ravan stavljaju potrebe za stvaranjem održivog staništa i očuvanje biodiverziteta; ekonomsku opravdanost i ostvarenje profita; kao i popravljanje demografskih prilika koje su posebno izražene u ruralnim područjima, koji čine gotovo 80% teritorija Republike Srbije. Prostranijom upotrebom krmnih biljaka svih vrsta (trave, leguminoze, žitni ostaci), ekonomski je moguće opravdati potrebu za obnavljanjem stočnog fonda, koji su u poslednjim decenijama izrazito smanjuje.",
publisher = "Društvo ekonomista "Ekonomika", Niš",
journal = "Ekonomika",
title = "Production of forage crops as a basis for sustainable development of Republic of Serbia, Proizvodnja krmnog bilja kao osnova održivog razvoja Republike Srbije",
pages = "203-195",
number = "3",
volume = "60",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3558"
}

Jovanović, M., Vučković, S.,& Pajčin, D.. (2014). Production of forage crops as a basis for sustainable development of Republic of Serbia. in Ekonomika
Društvo ekonomista "Ekonomika", Niš., 60(3), 195-203.
https://hdl.handle.net/21.15107/rcub_agrospace_3558

Jovanović M, Vučković S, Pajčin D. Production of forage crops as a basis for sustainable development of Republic of Serbia. in Ekonomika. 2014;60(3):195-203.
https://hdl.handle.net/21.15107/rcub_agrospace_3558 .

Jovanović, Marijana, Vučković, Savo, Pajčin, Djuro, "Production of forage crops as a basis for sustainable development of Republic of Serbia" in Ekonomika, 60, no. 3 (2014):195-203,
https://hdl.handle.net/21.15107/rcub_agrospace_3558 .

TY  - JOUR
AU  - Arsić, Slavica
AU  - Jovanović, Marijana
AU  - Vučković, Savo
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3340
AB  - Forage crops linking the plant and livestock production; under conditions where intensive livestock farming, production is based on the use of land, water and solar energy, and with respect for the principles of safe food and protecting the environment. The objective of this paper is to show the possibility of utilization of meadows and pastures, as well as the cheapest basic nutrients in animal feed production. To ensure a stable and economical production of milk, meat, wool, and of progeny in sheep production, great attention should be paid to the production of high-quality forage and concentrates. In Serbia of the total agricultural area of 5.051 thousand ga, meadows occupying 12,4% and pastures occupies 16,6%. Their total percentage paicupation is 19%, from which is obtained 2,1 t ha-1green mass or 0,8% of hay. Forage crops cultivated to 9,1% of total agricultural land used, while compared to the total sown area is 15%, for a total of meadows and pasture was 38,1% of that is used in livestock feed for cattle. This paper presents a comparative analysis of meadows and pastures in Serbia with the surface of the former Yugoslav republics, as well as the percentage of meadows and pastures in the total agricultural land in 2011 in Serbia and the former Yugoslav republics. Sheep production is primarily regionally distributed in the mountainous areas and regions where there is significant participation in grassland structure utilization of agricultural land.
AB  - Proizvodnja krmnog bilja povezuje biljnu i stočarsku proizvodnju; gde se u uslovima intenzivnog stočarstva proizvodnja bazira na korišćenju zemljišta, vode i sunčeve energije, uz poštovanje principa proizvodnje zdravstveno bezbedne hrane i očuvanja životne sredine. Cilj ovog rada je ukazivanje mogućnost iskorišćavanja livada i pašnjaka, kao osnovnih najjeftinijih hraniva u proizvodnji stočne hrane. Da bi se obezbedila stabilna i ekonomična proizvodnja mleka, mesa, vune, kao i priplodnog podmlatka u ovčarskoj proizvodnji, veliku pažnju treba posvetiti proizvodnji kvalitetnih kabastih hraniva i koncentrata. U Srbiji od ukupne korišćene poljoprivredne površine od 5.051 hilj. hektara, livade zauzimaju 12,4%, a pašnjaci 16,6%. Njihovo ukupno procentualno učešće iznosi 29,0%, sa kojih se dobija oko 2,1 t/ha zelene mase, odnosno 0,8 t/ha sena. Krmno bilje se uzgaja na 9,1% od ukupno korišćene poljoprivredne površine, dok u odnosu na ukupno zasejane površine iznosi 15,0%,što ukupno sa livadama i pašnjacima iznosi 38,1% površine koja se koristi u stočarstvu za ishranu stoke. U radu je prikazana i komparativna analiza površine livada i pašnjaka u Srbiji sa površinama bivših Jugoslovenskih Republika, kao i procentualno učešće livada i pašnjaka u ukupnom poljoprivrednom zemljištu u 2011. godini u Srbiji i bivšim Jugoslovenskim Republikama. Ovčarstvo je pretežno regionalno raspoređeno u brdsko-planinskim područjima i regionima gde je značajnije učešće pašnjaka u strukturi iskorišćavanja poljoprivrednog zemljišta.
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Voluminous (bulky) fodder as a factor of economic improvement sheep production in Serbia
T1  - Voluminozna (kabasta) stočna hrana kao faktor ekonomskog unapređenja ovčarske proizvodnje u Srbiji
EP  - 158
IS  - 3-4
SP  - 147
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3340
ER  - 

@article{
author = "Arsić, Slavica and Jovanović, Marijana and Vučković, Savo",
year = "2013",
abstract = "Forage crops linking the plant and livestock production; under conditions where intensive livestock farming, production is based on the use of land, water and solar energy, and with respect for the principles of safe food and protecting the environment. The objective of this paper is to show the possibility of utilization of meadows and pastures, as well as the cheapest basic nutrients in animal feed production. To ensure a stable and economical production of milk, meat, wool, and of progeny in sheep production, great attention should be paid to the production of high-quality forage and concentrates. In Serbia of the total agricultural area of 5.051 thousand ga, meadows occupying 12,4% and pastures occupies 16,6%. Their total percentage paicupation is 19%, from which is obtained 2,1 t ha-1green mass or 0,8% of hay. Forage crops cultivated to 9,1% of total agricultural land used, while compared to the total sown area is 15%, for a total of meadows and pasture was 38,1% of that is used in livestock feed for cattle. This paper presents a comparative analysis of meadows and pastures in Serbia with the surface of the former Yugoslav republics, as well as the percentage of meadows and pastures in the total agricultural land in 2011 in Serbia and the former Yugoslav republics. Sheep production is primarily regionally distributed in the mountainous areas and regions where there is significant participation in grassland structure utilization of agricultural land., Proizvodnja krmnog bilja povezuje biljnu i stočarsku proizvodnju; gde se u uslovima intenzivnog stočarstva proizvodnja bazira na korišćenju zemljišta, vode i sunčeve energije, uz poštovanje principa proizvodnje zdravstveno bezbedne hrane i očuvanja životne sredine. Cilj ovog rada je ukazivanje mogućnost iskorišćavanja livada i pašnjaka, kao osnovnih najjeftinijih hraniva u proizvodnji stočne hrane. Da bi se obezbedila stabilna i ekonomična proizvodnja mleka, mesa, vune, kao i priplodnog podmlatka u ovčarskoj proizvodnji, veliku pažnju treba posvetiti proizvodnji kvalitetnih kabastih hraniva i koncentrata. U Srbiji od ukupne korišćene poljoprivredne površine od 5.051 hilj. hektara, livade zauzimaju 12,4%, a pašnjaci 16,6%. Njihovo ukupno procentualno učešće iznosi 29,0%, sa kojih se dobija oko 2,1 t/ha zelene mase, odnosno 0,8 t/ha sena. Krmno bilje se uzgaja na 9,1% od ukupno korišćene poljoprivredne površine, dok u odnosu na ukupno zasejane površine iznosi 15,0%,što ukupno sa livadama i pašnjacima iznosi 38,1% površine koja se koristi u stočarstvu za ishranu stoke. U radu je prikazana i komparativna analiza površine livada i pašnjaka u Srbiji sa površinama bivših Jugoslovenskih Republika, kao i procentualno učešće livada i pašnjaka u ukupnom poljoprivrednom zemljištu u 2011. godini u Srbiji i bivšim Jugoslovenskim Republikama. Ovčarstvo je pretežno regionalno raspoređeno u brdsko-planinskim područjima i regionima gde je značajnije učešće pašnjaka u strukturi iskorišćavanja poljoprivrednog zemljišta.",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Voluminous (bulky) fodder as a factor of economic improvement sheep production in Serbia, Voluminozna (kabasta) stočna hrana kao faktor ekonomskog unapređenja ovčarske proizvodnje u Srbiji",
pages = "158-147",
number = "3-4",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3340"
}

Arsić, S., Jovanović, M.,& Vučković, S.. (2013). Voluminous (bulky) fodder as a factor of economic improvement sheep production in Serbia. in Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 19(3-4), 147-158.
https://hdl.handle.net/21.15107/rcub_agrospace_3340

Arsić S, Jovanović M, Vučković S. Voluminous (bulky) fodder as a factor of economic improvement sheep production in Serbia. in Zbornik naučnih radova Instituta PKB Agroekonomik. 2013;19(3-4):147-158.
https://hdl.handle.net/21.15107/rcub_agrospace_3340 .

Arsić, Slavica, Jovanović, Marijana, Vučković, Savo, "Voluminous (bulky) fodder as a factor of economic improvement sheep production in Serbia" in Zbornik naučnih radova Instituta PKB Agroekonomik, 19, no. 3-4 (2013):147-158,
https://hdl.handle.net/21.15107/rcub_agrospace_3340 .

TY  - JOUR
AU  - Jovanović, Marijana
AU  - Arsić, Slavica
AU  - Vučković, Savo
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3213
AB  - Modernizing of livestock production, it is necessary to create a quality base for production of quality green forage. In terms dictated by climatic conditions and market trends, it is necessary to switch to a different way to make enough food to feed farm animals. Accordingly, the use of green forage conveyor, shown many advantages over the traditional way of meadow-pasture utilization system of forage. In agronomic terms, stimulates fuller utilization of nutrients in fresh form, in economic terms reducing costs the processing and storage, as well as the use of machinery in the production process. The use of this method is the most cost effective way to create economic production and conservation of plant genetic resources.
AB  - Osavremenjavanjem stočarske proizvodnje, neophodno je stvoriti kvalitetnu bazu za produkciju kvalitetne zelene krme. U uslovima koje diktiraju klimatski uslovi i tržišne tendencije, neophodno je preći na drugačiji način stvaranja dovoljnih količina hrane za prehranu domaćih životinja. Shodno tome, upotreba zelenog krmnog konvejera, iskazuje brojne prednosti u odnosu na klasični način pašno-livadskog sistema iskorišćavanjem kabaste stočne hrane. U agronomskom smislu, pospešuje se potpunije korišćenje hranljivih materija u svežem obliku, dok u ekonomskom smislu pojeftinjuje proces prerade i čuvanja, kao i upotrebe mehanizacije u procesu proizvodnje. Upotreba ovakvog načina je najracionalniji način za stvaranje ekonomičnije proizvodnje i očuvanja biljnih resursa.
PB  - Društvo ekonomista "Ekonomika", Niš
T2  - Ekonomika
T1  - Economic justification for use the green forage conveyor in production
T1  - Ekonomska opravdanost upotrebe zelenog krmnog konvejera u proizvodnji
EP  - 244
IS  - 1
SP  - 240
VL  - 59
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3213
ER  - 

@article{
author = "Jovanović, Marijana and Arsić, Slavica and Vučković, Savo",
year = "2013",
abstract = "Modernizing of livestock production, it is necessary to create a quality base for production of quality green forage. In terms dictated by climatic conditions and market trends, it is necessary to switch to a different way to make enough food to feed farm animals. Accordingly, the use of green forage conveyor, shown many advantages over the traditional way of meadow-pasture utilization system of forage. In agronomic terms, stimulates fuller utilization of nutrients in fresh form, in economic terms reducing costs the processing and storage, as well as the use of machinery in the production process. The use of this method is the most cost effective way to create economic production and conservation of plant genetic resources., Osavremenjavanjem stočarske proizvodnje, neophodno je stvoriti kvalitetnu bazu za produkciju kvalitetne zelene krme. U uslovima koje diktiraju klimatski uslovi i tržišne tendencije, neophodno je preći na drugačiji način stvaranja dovoljnih količina hrane za prehranu domaćih životinja. Shodno tome, upotreba zelenog krmnog konvejera, iskazuje brojne prednosti u odnosu na klasični način pašno-livadskog sistema iskorišćavanjem kabaste stočne hrane. U agronomskom smislu, pospešuje se potpunije korišćenje hranljivih materija u svežem obliku, dok u ekonomskom smislu pojeftinjuje proces prerade i čuvanja, kao i upotrebe mehanizacije u procesu proizvodnje. Upotreba ovakvog načina je najracionalniji način za stvaranje ekonomičnije proizvodnje i očuvanja biljnih resursa.",
publisher = "Društvo ekonomista "Ekonomika", Niš",
journal = "Ekonomika",
title = "Economic justification for use the green forage conveyor in production, Ekonomska opravdanost upotrebe zelenog krmnog konvejera u proizvodnji",
pages = "244-240",
number = "1",
volume = "59",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3213"
}

Jovanović, M., Arsić, S.,& Vučković, S.. (2013). Economic justification for use the green forage conveyor in production. in Ekonomika
Društvo ekonomista "Ekonomika", Niš., 59(1), 240-244.
https://hdl.handle.net/21.15107/rcub_agrospace_3213

Jovanović M, Arsić S, Vučković S. Economic justification for use the green forage conveyor in production. in Ekonomika. 2013;59(1):240-244.
https://hdl.handle.net/21.15107/rcub_agrospace_3213 .

Jovanović, Marijana, Arsić, Slavica, Vučković, Savo, "Economic justification for use the green forage conveyor in production" in Ekonomika, 59, no. 1 (2013):240-244,
https://hdl.handle.net/21.15107/rcub_agrospace_3213 .

TY  - CHAP
AU  - Sarić, R.
AU  - Jovanović, Marijana
AU  - Grujić, B.
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3171
AB  - The subject of research in this chapter is analysis of the concept of sustainable agriculture of local communities from the point of view of strategic planning and based on the case study for the model of sustainability of the local community Glogonj. The main goal of the research is to connect the basic aspects of strategic planning with the concept of sustainable development in order to improve the quality of life in local communities. The authors apply the theoretical and practical, and conceptual and methodological frame of research based on the case study, which is oriented on three thematic areas of analysis: (1) sustainable development as a modern concept for improving the quality of life of local communities; (2) basic aspects of strategic planning in function of implementation of the concept of sustainable development on local level; (3) the model of strategic planning of sustainable development of the local community at Glogonj as a case study.
PB  - IGI Global
T2  - Sustainable Technologies, Policies, and Constraints in the Green Economy
T1  - Strategic planning of sustainable development of local communities: The case study
EP  - 38
SP  - 22
DO  - 10.4018/978-1-4666-4098-6.ch002
ER  - 

@inbook{
author = "Sarić, R. and Jovanović, Marijana and Grujić, B.",
year = "2013",
abstract = "The subject of research in this chapter is analysis of the concept of sustainable agriculture of local communities from the point of view of strategic planning and based on the case study for the model of sustainability of the local community Glogonj. The main goal of the research is to connect the basic aspects of strategic planning with the concept of sustainable development in order to improve the quality of life in local communities. The authors apply the theoretical and practical, and conceptual and methodological frame of research based on the case study, which is oriented on three thematic areas of analysis: (1) sustainable development as a modern concept for improving the quality of life of local communities; (2) basic aspects of strategic planning in function of implementation of the concept of sustainable development on local level; (3) the model of strategic planning of sustainable development of the local community at Glogonj as a case study.",
publisher = "IGI Global",
journal = "Sustainable Technologies, Policies, and Constraints in the Green Economy",
booktitle = "Strategic planning of sustainable development of local communities: The case study",
pages = "38-22",
doi = "10.4018/978-1-4666-4098-6.ch002"
}

Sarić, R., Jovanović, M.,& Grujić, B.. (2013). Strategic planning of sustainable development of local communities: The case study. in Sustainable Technologies, Policies, and Constraints in the Green Economy
IGI Global., 22-38.
https://doi.org/10.4018/978-1-4666-4098-6.ch002

Sarić R, Jovanović M, Grujić B. Strategic planning of sustainable development of local communities: The case study. in Sustainable Technologies, Policies, and Constraints in the Green Economy. 2013;:22-38.
doi:10.4018/978-1-4666-4098-6.ch002 .

Sarić, R., Jovanović, Marijana, Grujić, B., "Strategic planning of sustainable development of local communities: The case study" in Sustainable Technologies, Policies, and Constraints in the Green Economy (2013):22-38,
https://doi.org/10.4018/978-1-4666-4098-6.ch002 . .

TY  - JOUR
AU  - Stamenković, T.
AU  - Živković, D.
AU  - Perunović, Marija
AU  - Jovanović, Marijana
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1412
AB  - This paper investigates selected quality properties of dry cured pork shoulders, prepared using traditional procedure. Shoulders were salted with sea-salt for 30 days. Smoking, drying and ripening lasted 6 months (experimental group A), 9 months (experimental group B), and 12 months (experimental group C), respectively. Physico-chemical parameters (weight looses during salting, smoking, drying and ripening, share of meat subcutaneous fat, skin and bone in product composition and chemical composition of products slices) and sensory characteristics were analyzed. Depending of duration of dry cured pork shoulders salting, smoking, drying and ripening processes, weight loses during mentioned processes were 31.72% (experimental group A), 32.64% (experimental group B) and 34.14% (experimental group C), respectively. It was established that during salting smoking, drying and ripening, in dry cured pork shoulders of experimental groups A, B and C specifi c sensory properties were formed. Dry cured pork shoulder of experimental group A has characteristics of fresh fermented smoked and dried product. Slices of butt meat of this pork shoulder contained: 57.17% water, 26.66% proteins, 5.16% fat and 8.34% NaCl. Dry cured pork shoulder of experimental group B has usual sensory properties for dry meat products, and its slices of butt meat contained: 53.71% water, 30.62% proteins, 5.30% fat and 8.18% NaCl. Dry cured pork shoulder of experimental group C, has characteristics of full mature dry product. Slices of butt meat of this product contained: 53.68% water, 28.65% proteins, 5.51% fat and 8.75% NaCl.
AB  - U ovom radu su ispitivana odabrana svojstva kvaliteta suve svinjske plećke spravljene tradicionalnim postupkom. Plećke su soljenje morskom solju, u trajanju od 30 dana. Dimljenje, sušenje i zrenje plećki je trajalo šest meseci (eksperimentalna grupa A), devet meseci (eksperimentalna grupa B) odnosno dvanaest meseci (eksperimentalna grupa C). Ispitivani su fi zičko-hemijski pokazatelji kvaliteta (gubici mase tokom soljenja, dimljenja i sušenja, količine mesa, potkožnog masnog tkiva, kože i kosti u sastavu proizvoda, osnovni hemijski sastav narezaka proizvoda) i senzorne karakteristike proizvoda. U zavisnosti od trajanja procesa dimljenja, sušenja i zrenja plećki gubici mase tokom pomenutih procesa iznose 31,72 posto (eksperimentalna grupa A), 32,64 posto (eksperimentalna grupa B), odnosno 34,14 posto (eksperimentalna grupa C). Utvrđeno je da se tokom soljenja dimljenja i sušenja kod suvih svinjskih plećki eksperimentalnih grupa A, B i C formiraju specifi čna senzorna svojstva. Suva svinjska plećka eksperimentalne grupe A ima odlike svežeg fermentisanog, dimljenog i sušenog proizvoda. Naresci mesa nadlaktice ove svinjske plećke sadrže: 57,17 posto vode, 26,66 posto proteina, 5,16 posto masti i 8,34 posto soli. Suva svinjska plećka eksperimentalne grupe B uobičajenih je senzornih svojstava za sušene suvomesnate proizvode, a njeni naresci mesa nadlaktice sadrže: 53,71 posto vode, 30,62 posto proteina, 5,30 posto masti i 8,18 posto soli. Suva svinjska plećka eksperimentalne grupe C ima odlike potpuno zrelog suvomesnatog proizvoda. Naresci mesa nadlaktice ovog proizvoda sadrže: 53,68 posto vode 28,65 posto proteina, 5,51 posto masti i 8,75 posto soli.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Production and characteristics of dry cured pork shoulders
T1  - Proizvodnja i odlike suve svinjske plećke
EP  - 221
IS  - 5-6
SP  - 213
VL  - 48
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1412
ER  - 

@article{
author = "Stamenković, T. and Živković, D. and Perunović, Marija and Jovanović, Marijana",
year = "2007",
abstract = "This paper investigates selected quality properties of dry cured pork shoulders, prepared using traditional procedure. Shoulders were salted with sea-salt for 30 days. Smoking, drying and ripening lasted 6 months (experimental group A), 9 months (experimental group B), and 12 months (experimental group C), respectively. Physico-chemical parameters (weight looses during salting, smoking, drying and ripening, share of meat subcutaneous fat, skin and bone in product composition and chemical composition of products slices) and sensory characteristics were analyzed. Depending of duration of dry cured pork shoulders salting, smoking, drying and ripening processes, weight loses during mentioned processes were 31.72% (experimental group A), 32.64% (experimental group B) and 34.14% (experimental group C), respectively. It was established that during salting smoking, drying and ripening, in dry cured pork shoulders of experimental groups A, B and C specifi c sensory properties were formed. Dry cured pork shoulder of experimental group A has characteristics of fresh fermented smoked and dried product. Slices of butt meat of this pork shoulder contained: 57.17% water, 26.66% proteins, 5.16% fat and 8.34% NaCl. Dry cured pork shoulder of experimental group B has usual sensory properties for dry meat products, and its slices of butt meat contained: 53.71% water, 30.62% proteins, 5.30% fat and 8.18% NaCl. Dry cured pork shoulder of experimental group C, has characteristics of full mature dry product. Slices of butt meat of this product contained: 53.68% water, 28.65% proteins, 5.51% fat and 8.75% NaCl., U ovom radu su ispitivana odabrana svojstva kvaliteta suve svinjske plećke spravljene tradicionalnim postupkom. Plećke su soljenje morskom solju, u trajanju od 30 dana. Dimljenje, sušenje i zrenje plećki je trajalo šest meseci (eksperimentalna grupa A), devet meseci (eksperimentalna grupa B) odnosno dvanaest meseci (eksperimentalna grupa C). Ispitivani su fi zičko-hemijski pokazatelji kvaliteta (gubici mase tokom soljenja, dimljenja i sušenja, količine mesa, potkožnog masnog tkiva, kože i kosti u sastavu proizvoda, osnovni hemijski sastav narezaka proizvoda) i senzorne karakteristike proizvoda. U zavisnosti od trajanja procesa dimljenja, sušenja i zrenja plećki gubici mase tokom pomenutih procesa iznose 31,72 posto (eksperimentalna grupa A), 32,64 posto (eksperimentalna grupa B), odnosno 34,14 posto (eksperimentalna grupa C). Utvrđeno je da se tokom soljenja dimljenja i sušenja kod suvih svinjskih plećki eksperimentalnih grupa A, B i C formiraju specifi čna senzorna svojstva. Suva svinjska plećka eksperimentalne grupe A ima odlike svežeg fermentisanog, dimljenog i sušenog proizvoda. Naresci mesa nadlaktice ove svinjske plećke sadrže: 57,17 posto vode, 26,66 posto proteina, 5,16 posto masti i 8,34 posto soli. Suva svinjska plećka eksperimentalne grupe B uobičajenih je senzornih svojstava za sušene suvomesnate proizvode, a njeni naresci mesa nadlaktice sadrže: 53,71 posto vode, 30,62 posto proteina, 5,30 posto masti i 8,18 posto soli. Suva svinjska plećka eksperimentalne grupe C ima odlike potpuno zrelog suvomesnatog proizvoda. Naresci mesa nadlaktice ovog proizvoda sadrže: 53,68 posto vode 28,65 posto proteina, 5,51 posto masti i 8,75 posto soli.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Production and characteristics of dry cured pork shoulders, Proizvodnja i odlike suve svinjske plećke",
pages = "221-213",
number = "5-6",
volume = "48",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1412"
}

Stamenković, T., Živković, D., Perunović, M.,& Jovanović, M.. (2007). Production and characteristics of dry cured pork shoulders. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 48(5-6), 213-221.
https://hdl.handle.net/21.15107/rcub_agrospace_1412

Stamenković T, Živković D, Perunović M, Jovanović M. Production and characteristics of dry cured pork shoulders. in Tehnologija mesa. 2007;48(5-6):213-221.
https://hdl.handle.net/21.15107/rcub_agrospace_1412 .

Stamenković, T., Živković, D., Perunović, Marija, Jovanović, Marijana, "Production and characteristics of dry cured pork shoulders" in Tehnologija mesa, 48, no. 5-6 (2007):213-221,
https://hdl.handle.net/21.15107/rcub_agrospace_1412 .

TY  - JOUR
AU  - Živković, Dušan
AU  - Perunović, Marija
AU  - Radulović, Zorica
AU  - Jovanović, Marijana
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1188
AB  - In this paper, the effects of modified atmosphere packaging on the shelf-life and sensory properties (color, flavor and drip appearance) of turkey meat were presented. Three gas combination: O2, CO2 and N2, in two-component mixture were used. In the first part of the experiment, only gas mixture was used, and in the second part, meat was marinated and packed in MAP. Dynamics of total plate count for all the examined variants was basically similar, but there can be noticed less intensive growth of microflora in samples packed in atmosphere with greater share of CO2, as well as positive influence of Na-lactate. Positive influence of the increased share of O2 on color, and CO2 on flavor of meat packed in the mentioned two-component gas mixture was evident.
AB  - U radu su prikazani efekti pakovanja ćurećeg mesa u modifikovanu atmosferu na održivost i senzorna svojstva mesa (boju, miris i pojavu iscedka). Korišćene su kombinacije tri gasa: O2, CO2 i N2, u dvokomponentnim smešama. U prvom delu ogleda korišćene su samo gasne smeše, a u drugom je meso marinirano i pakovano u atmosferu zaštitnih gasova. Dinamika ukupnog broja mikroorganizama za sve ispitivane varijante uzoraka je u osnovi slična, ali se može primetiti manje intenzivan rast mikroflore u uzorcima pakovanim u atmosferu sa većim udelom CO2, kao i pozitivan uticaj Na-laktata. Evidentan je pozitivan uticaj povećanog udela O2 na boju, a CO2 na miris mesa upakovanog u navedene dvokomponentne smeše gasova.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Shelf-life and sensory properties of turkey meat in modified atmosphere packaging
T1  - Održivost i senzorna svojstva ćurećeg mesa upakovanog u atmosferu zaštitnih gasova
EP  - 207
IS  - 5-6
SP  - 204
VL  - 47
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1188
ER  - 

@article{
author = "Živković, Dušan and Perunović, Marija and Radulović, Zorica and Jovanović, Marijana",
year = "2006",
abstract = "In this paper, the effects of modified atmosphere packaging on the shelf-life and sensory properties (color, flavor and drip appearance) of turkey meat were presented. Three gas combination: O2, CO2 and N2, in two-component mixture were used. In the first part of the experiment, only gas mixture was used, and in the second part, meat was marinated and packed in MAP. Dynamics of total plate count for all the examined variants was basically similar, but there can be noticed less intensive growth of microflora in samples packed in atmosphere with greater share of CO2, as well as positive influence of Na-lactate. Positive influence of the increased share of O2 on color, and CO2 on flavor of meat packed in the mentioned two-component gas mixture was evident., U radu su prikazani efekti pakovanja ćurećeg mesa u modifikovanu atmosferu na održivost i senzorna svojstva mesa (boju, miris i pojavu iscedka). Korišćene su kombinacije tri gasa: O2, CO2 i N2, u dvokomponentnim smešama. U prvom delu ogleda korišćene su samo gasne smeše, a u drugom je meso marinirano i pakovano u atmosferu zaštitnih gasova. Dinamika ukupnog broja mikroorganizama za sve ispitivane varijante uzoraka je u osnovi slična, ali se može primetiti manje intenzivan rast mikroflore u uzorcima pakovanim u atmosferu sa većim udelom CO2, kao i pozitivan uticaj Na-laktata. Evidentan je pozitivan uticaj povećanog udela O2 na boju, a CO2 na miris mesa upakovanog u navedene dvokomponentne smeše gasova.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Shelf-life and sensory properties of turkey meat in modified atmosphere packaging, Održivost i senzorna svojstva ćurećeg mesa upakovanog u atmosferu zaštitnih gasova",
pages = "207-204",
number = "5-6",
volume = "47",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1188"
}

Živković, D., Perunović, M., Radulović, Z.,& Jovanović, M.. (2006). Shelf-life and sensory properties of turkey meat in modified atmosphere packaging. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 47(5-6), 204-207.
https://hdl.handle.net/21.15107/rcub_agrospace_1188

Živković D, Perunović M, Radulović Z, Jovanović M. Shelf-life and sensory properties of turkey meat in modified atmosphere packaging. in Tehnologija mesa. 2006;47(5-6):204-207.
https://hdl.handle.net/21.15107/rcub_agrospace_1188 .

Živković, Dušan, Perunović, Marija, Radulović, Zorica, Jovanović, Marijana, "Shelf-life and sensory properties of turkey meat in modified atmosphere packaging" in Tehnologija mesa, 47, no. 5-6 (2006):204-207,
https://hdl.handle.net/21.15107/rcub_agrospace_1188 .

TY  - JOUR
AU  - Stamenković, Tadija
AU  - Živković, Dušan
AU  - Perunović, Marija
AU  - Jovanović, Marijana
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1155
AB  - This paper presents the main characteristics of Dry Cured Pork Shoulder and Boneless Dry Cured Pork Shoulder prepared using traditional procedure of salting, smoking and drying. Dry Cured Pork Shoulder was prepared from shoulders with shanks (without foots), with skin, subcutaneous fatty tissue, meat and bones. Shoulders originated from white meat breeds of pigs of 100 kg live weight. Shoulders were salted 30 days at 6°C, and dried with occasional smoking 108 days at 10°C to 15°C. Smoking was done every 7th day for 1h at 15°C to 30°C. Weight loss during salting was 3.07%, and during smoking and drying 29.72%. Dry Cured Pork Shoulder contains meat of butt and blade 56.89%, and shank 7.70%. Meat at cross section and meat slices are light red to red color, with odor on smoke and meat in the fermentation phase and moderate to expressed saltiness. Meat slices contained: water (moisture) 59.20%, proteins 26.60%, fatty tissue 6.61% and NaCl 6.70%. Boneless Dry Cured Pork Shoulder was prepared with shaped pieces of butt meat (M. quinticeps (triceps) brachii) and meat from blade bones (M. supraspinatus and M. infraspinatus) with accompanying parts of other muscles, subcutaneous fatty tissue and skin of 1.945 kg weight. Shaped pieces of meat from blade bones originated from white meat breeds of pigs of approximately 100 kg live weight. Shaped pieces of shoulder were salted 30 days at 6°C, and dried with occasional smoking 77 days at 10°C to 15°C. Smoking was done every 7th day 1 h at 15°C to 30°C. Salting, smoking and drying of the shaped pieces of meat from shoulders was done at the same time as the shoulders intended for production of Dry Cured Pork Shoulder. Weight loss during preparation of Boneless Dry Cured Pork Shoulder were 2.05% at salting, and 43.54% at smoking and drying. Boneless Dry Cured Pork Shoulder contains meat 79.23%, subcutaneous fatty tissue 13.20% and skin 7.55%. Meat at cross section and meat slices of Boneless Dry Cured Pork Shoulder are of intensive red color with dark red tone, of aromatic smell of smoke and fermented dry meat and temperate to expressed saltiness. Meat slices of Boneless Dry Cured Pork Shoulder contained: water (moisture) 50.33%, proteins 33.04%, fatty tissue 7.81% and NaCl 7.52%.
AB  - U ovom radu su prikazane osnovne odlike suve svinjske plećke i suve svinjske plećke bez kostiju spravljenih tradicionalnim postupkom soljenja, dimljenja i sušenja. Pri spravljanju suve svinjske plećke upotrebljene su plećke sa podlakticama (bez nogica), sa kožicom, potkožnim masnim tkivom, mesom i kostima. Plećke su poticale od belih mesnatih rasa svinja mase pre klanja oko 100 kg. Soljenje plećki je trajalo 30 dana pri 6°C, a sušenje sa povremenim dimljenjem 108 dana pri 10°C do 15°C. Dimljenje je bilo svakog 7. dana u trajanju 1h pri 15°C do 30°C. Gubici mase tokom soljenja iznosili su 3,07%, a u toku dimljenja i sušenja 29,72%. Suva svinjska plećka sadrži meso nadlaktice i lopatice 56,89%, i meso podlaktice 7,70%. Meso na preseku i naresci mesa su svetlocrvene do crvene boje, sa mirisom na dim i meso u fazi fermentacije i umerene do izražene slanosti. Naresci mesa sadrže: vode (vlage) 59,20%, proteina 26,60%, masti 6,61% i NaCl 6,70%. Pri spravljanju suve svinjske plećke bez kostiju upotrebljeni su oblikovani komadi mesa nadlaktice (M. quinticeps (triceps) brachii) i lopatice (M. supraspinatus i M. infraspinatus) sa pripadajućim delovima ostalih mišića, potkožnim masnim tkivom i kožicom mase 1,945 kg. Oblikovani komadi mesa plećke su poticali od belih mesnatih rasa svinja mase pre klanja oko 100 kg. Soljenje oblikovanih komada mesa plećke je trajalo 30 dana pri 6°C, a sušenje sa povremenim dimljenjem 77 dana pri 10°C do 15°C. Dimljenje je bilo svakog 7. dana u trajanju 1 h pri 15°C do 30°C. Soljenje, dimljenje i sušenje oblikovanih komada mesa plećki bilo je istovremeno sa plećkama namenjenim za proizvodnju suve svinjske plećke. Pri spravljanju suve svinjske plećke bez kostiju utvrđeni su gubici mase tokom soljenja 2,05%, a tokom dimljenja i sušenja 43,54%. Suva svinjska plećka bez kostiju sadrži mesa 79,23%, potkožnog masnog tkiva 13,20% i kožica 7,55%. Meso na preseku i naresci mesa suve svinjske plećke bez kostiju su intenzivne crvene boje sa zatvoreno crvenim tonom, aromatičnog mirisa na dim i fermentisano suvo meso i umerene do naglašene slanosti. Naresci mesa suve svinjske plećke bez kostiju sadrže: vode (vlage) 50,33%, proteina 33,04%, masti 7,81% i NaCl 7,52%.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Main characteristics of dry cured pork shoulder and boneless dry cured pork shoulder prepared using traditional procedure of salting, smoking and drying
T1  - Osnovne odlike suve svinjske plećke i suve svinjske plećke bez kostiju spravljene tradicionalnim postupkom soljenja, dimljenja i sušenja
EP  - 193
IS  - 5-6
SP  - 183
VL  - 47
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1155
ER  - 

@article{
author = "Stamenković, Tadija and Živković, Dušan and Perunović, Marija and Jovanović, Marijana",
year = "2006",
abstract = "This paper presents the main characteristics of Dry Cured Pork Shoulder and Boneless Dry Cured Pork Shoulder prepared using traditional procedure of salting, smoking and drying. Dry Cured Pork Shoulder was prepared from shoulders with shanks (without foots), with skin, subcutaneous fatty tissue, meat and bones. Shoulders originated from white meat breeds of pigs of 100 kg live weight. Shoulders were salted 30 days at 6°C, and dried with occasional smoking 108 days at 10°C to 15°C. Smoking was done every 7th day for 1h at 15°C to 30°C. Weight loss during salting was 3.07%, and during smoking and drying 29.72%. Dry Cured Pork Shoulder contains meat of butt and blade 56.89%, and shank 7.70%. Meat at cross section and meat slices are light red to red color, with odor on smoke and meat in the fermentation phase and moderate to expressed saltiness. Meat slices contained: water (moisture) 59.20%, proteins 26.60%, fatty tissue 6.61% and NaCl 6.70%. Boneless Dry Cured Pork Shoulder was prepared with shaped pieces of butt meat (M. quinticeps (triceps) brachii) and meat from blade bones (M. supraspinatus and M. infraspinatus) with accompanying parts of other muscles, subcutaneous fatty tissue and skin of 1.945 kg weight. Shaped pieces of meat from blade bones originated from white meat breeds of pigs of approximately 100 kg live weight. Shaped pieces of shoulder were salted 30 days at 6°C, and dried with occasional smoking 77 days at 10°C to 15°C. Smoking was done every 7th day 1 h at 15°C to 30°C. Salting, smoking and drying of the shaped pieces of meat from shoulders was done at the same time as the shoulders intended for production of Dry Cured Pork Shoulder. Weight loss during preparation of Boneless Dry Cured Pork Shoulder were 2.05% at salting, and 43.54% at smoking and drying. Boneless Dry Cured Pork Shoulder contains meat 79.23%, subcutaneous fatty tissue 13.20% and skin 7.55%. Meat at cross section and meat slices of Boneless Dry Cured Pork Shoulder are of intensive red color with dark red tone, of aromatic smell of smoke and fermented dry meat and temperate to expressed saltiness. Meat slices of Boneless Dry Cured Pork Shoulder contained: water (moisture) 50.33%, proteins 33.04%, fatty tissue 7.81% and NaCl 7.52%., U ovom radu su prikazane osnovne odlike suve svinjske plećke i suve svinjske plećke bez kostiju spravljenih tradicionalnim postupkom soljenja, dimljenja i sušenja. Pri spravljanju suve svinjske plećke upotrebljene su plećke sa podlakticama (bez nogica), sa kožicom, potkožnim masnim tkivom, mesom i kostima. Plećke su poticale od belih mesnatih rasa svinja mase pre klanja oko 100 kg. Soljenje plećki je trajalo 30 dana pri 6°C, a sušenje sa povremenim dimljenjem 108 dana pri 10°C do 15°C. Dimljenje je bilo svakog 7. dana u trajanju 1h pri 15°C do 30°C. Gubici mase tokom soljenja iznosili su 3,07%, a u toku dimljenja i sušenja 29,72%. Suva svinjska plećka sadrži meso nadlaktice i lopatice 56,89%, i meso podlaktice 7,70%. Meso na preseku i naresci mesa su svetlocrvene do crvene boje, sa mirisom na dim i meso u fazi fermentacije i umerene do izražene slanosti. Naresci mesa sadrže: vode (vlage) 59,20%, proteina 26,60%, masti 6,61% i NaCl 6,70%. Pri spravljanju suve svinjske plećke bez kostiju upotrebljeni su oblikovani komadi mesa nadlaktice (M. quinticeps (triceps) brachii) i lopatice (M. supraspinatus i M. infraspinatus) sa pripadajućim delovima ostalih mišića, potkožnim masnim tkivom i kožicom mase 1,945 kg. Oblikovani komadi mesa plećke su poticali od belih mesnatih rasa svinja mase pre klanja oko 100 kg. Soljenje oblikovanih komada mesa plećke je trajalo 30 dana pri 6°C, a sušenje sa povremenim dimljenjem 77 dana pri 10°C do 15°C. Dimljenje je bilo svakog 7. dana u trajanju 1 h pri 15°C do 30°C. Soljenje, dimljenje i sušenje oblikovanih komada mesa plećki bilo je istovremeno sa plećkama namenjenim za proizvodnju suve svinjske plećke. Pri spravljanju suve svinjske plećke bez kostiju utvrđeni su gubici mase tokom soljenja 2,05%, a tokom dimljenja i sušenja 43,54%. Suva svinjska plećka bez kostiju sadrži mesa 79,23%, potkožnog masnog tkiva 13,20% i kožica 7,55%. Meso na preseku i naresci mesa suve svinjske plećke bez kostiju su intenzivne crvene boje sa zatvoreno crvenim tonom, aromatičnog mirisa na dim i fermentisano suvo meso i umerene do naglašene slanosti. Naresci mesa suve svinjske plećke bez kostiju sadrže: vode (vlage) 50,33%, proteina 33,04%, masti 7,81% i NaCl 7,52%.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Main characteristics of dry cured pork shoulder and boneless dry cured pork shoulder prepared using traditional procedure of salting, smoking and drying, Osnovne odlike suve svinjske plećke i suve svinjske plećke bez kostiju spravljene tradicionalnim postupkom soljenja, dimljenja i sušenja",
pages = "193-183",
number = "5-6",
volume = "47",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1155"
}

Stamenković, T., Živković, D., Perunović, M.,& Jovanović, M.. (2006). Main characteristics of dry cured pork shoulder and boneless dry cured pork shoulder prepared using traditional procedure of salting, smoking and drying. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 47(5-6), 183-193.
https://hdl.handle.net/21.15107/rcub_agrospace_1155

Stamenković T, Živković D, Perunović M, Jovanović M. Main characteristics of dry cured pork shoulder and boneless dry cured pork shoulder prepared using traditional procedure of salting, smoking and drying. in Tehnologija mesa. 2006;47(5-6):183-193.
https://hdl.handle.net/21.15107/rcub_agrospace_1155 .

Stamenković, Tadija, Živković, Dušan, Perunović, Marija, Jovanović, Marijana, "Main characteristics of dry cured pork shoulder and boneless dry cured pork shoulder prepared using traditional procedure of salting, smoking and drying" in Tehnologija mesa, 47, no. 5-6 (2006):183-193,
https://hdl.handle.net/21.15107/rcub_agrospace_1155 .