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  - Jovanović, B.Z.
AU  - Tadić, Z.D.
AU  - Muškatirović, M.D.
AU  - Pešić, Mirjana
AU  - Bogdanović, S.I.
PY  - 1988
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/65
AB  - The 1H n.m.r. spectra of some 5-substituted-3-isopropyl-6-methyl uracils were determined in deuterated dimethyl sulfoxide (d6-DMSO). The substituents are: H, Cl, Br, I, NO2, NH2, N(CH3)2, C6H5, C6H4-NO2-p and C6H4-NH2-p. It has been shown that relative chemical shift (Δδ) of N(1)-H proton of some of the examined compounds correlated linearly with Hammett σm constant for the substituents in position 5 of uracil ring. The correlation with the σm constant was interpreted as providing evidence that the inductive effect of the substituent on chemical shift is dominating one.
T2  - Journal of Molecular Structure
T1  - 1H N.M.R. spectra of some 5-substituted-3-isopropyl-6-methyl uracils
EP  - 284
IS  - C
SP  - 281
VL  - 174
DO  - 10.1016/0022-2860(88)80171-6
ER  - 

@article{
author = "Jovanović, B.Z. and Tadić, Z.D. and Muškatirović, M.D. and Pešić, Mirjana and Bogdanović, S.I.",
year = "1988",
abstract = "The 1H n.m.r. spectra of some 5-substituted-3-isopropyl-6-methyl uracils were determined in deuterated dimethyl sulfoxide (d6-DMSO). The substituents are: H, Cl, Br, I, NO2, NH2, N(CH3)2, C6H5, C6H4-NO2-p and C6H4-NH2-p. It has been shown that relative chemical shift (Δδ) of N(1)-H proton of some of the examined compounds correlated linearly with Hammett σm constant for the substituents in position 5 of uracil ring. The correlation with the σm constant was interpreted as providing evidence that the inductive effect of the substituent on chemical shift is dominating one.",
journal = "Journal of Molecular Structure",
title = "1H N.M.R. spectra of some 5-substituted-3-isopropyl-6-methyl uracils",
pages = "284-281",
number = "C",
volume = "174",
doi = "10.1016/0022-2860(88)80171-6"
}

Jovanović, B.Z., Tadić, Z.D., Muškatirović, M.D., Pešić, M.,& Bogdanović, S.I.. (1988). 1H N.M.R. spectra of some 5-substituted-3-isopropyl-6-methyl uracils. in Journal of Molecular Structure, 174(C), 281-284.
https://doi.org/10.1016/0022-2860(88)80171-6

Jovanović B, Tadić Z, Muškatirović M, Pešić M, Bogdanović S. 1H N.M.R. spectra of some 5-substituted-3-isopropyl-6-methyl uracils. in Journal of Molecular Structure. 1988;174(C):281-284.
doi:10.1016/0022-2860(88)80171-6 .

Jovanović, B.Z., Tadić, Z.D., Muškatirović, M.D., Pešić, Mirjana, Bogdanović, S.I., "1H N.M.R. spectra of some 5-substituted-3-isopropyl-6-methyl uracils" in Journal of Molecular Structure, 174, no. C (1988):281-284,
https://doi.org/10.1016/0022-2860(88)80171-6 . .