TY  - JOUR
AU  - Djekić, Ilija
AU  - Rajković, Andreja
AU  - Tomić, Nikola
AU  - Šmigić, Nada
AU  - Radovanović, Radomir
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3416
AB  - The objective of this research was to investigate the rationale and the motivations for implementation of ISO 14001 based environmental management system in the Serbian food sector, and evaluate specific effects and outputs of the implemented system. A total of 20 Serbian food companies with implemented requirements of ISO 14001 were interviewed. Results highlighted two sets of reasons for implementation of an environmental management system prevention of pollution being the predominant one, and reasons related to customers' relationship, increased sales and competitiveness. The highest ranked benefits were legal compliance, followed by conservation of natural resources, improved firm's reputation, waste reduction and emergency responses. Outputs of implemented systems showed various environmental improvements achieved by the companies. Finally, a rise of environmental awareness was rated as the most important determinant related to the importance of implemented environmental management systems. Most of the results concur with similar researches performed in the non-food sectors. Results from the Serbian food industry research showed that the implementation of ISO 14001 achieved its foreseen intentions.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Cleaner Production
T1  - Environmental management effects in certified Serbian food companies
EP  - 199
SP  - 196
VL  - 76
DO  - 10.1016/j.jclepro.2014.04.062
ER  - 

@article{
author = "Djekić, Ilija and Rajković, Andreja and Tomić, Nikola and Šmigić, Nada and Radovanović, Radomir",
year = "2014",
abstract = "The objective of this research was to investigate the rationale and the motivations for implementation of ISO 14001 based environmental management system in the Serbian food sector, and evaluate specific effects and outputs of the implemented system. A total of 20 Serbian food companies with implemented requirements of ISO 14001 were interviewed. Results highlighted two sets of reasons for implementation of an environmental management system prevention of pollution being the predominant one, and reasons related to customers' relationship, increased sales and competitiveness. The highest ranked benefits were legal compliance, followed by conservation of natural resources, improved firm's reputation, waste reduction and emergency responses. Outputs of implemented systems showed various environmental improvements achieved by the companies. Finally, a rise of environmental awareness was rated as the most important determinant related to the importance of implemented environmental management systems. Most of the results concur with similar researches performed in the non-food sectors. Results from the Serbian food industry research showed that the implementation of ISO 14001 achieved its foreseen intentions.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Cleaner Production",
title = "Environmental management effects in certified Serbian food companies",
pages = "199-196",
volume = "76",
doi = "10.1016/j.jclepro.2014.04.062"
}

Djekić, I., Rajković, A., Tomić, N., Šmigić, N.,& Radovanović, R.. (2014). Environmental management effects in certified Serbian food companies. in Journal of Cleaner Production
Elsevier Sci Ltd, Oxford., 76, 196-199.
https://doi.org/10.1016/j.jclepro.2014.04.062

Djekić I, Rajković A, Tomić N, Šmigić N, Radovanović R. Environmental management effects in certified Serbian food companies. in Journal of Cleaner Production. 2014;76:196-199.
doi:10.1016/j.jclepro.2014.04.062 .

Djekić, Ilija, Rajković, Andreja, Tomić, Nikola, Šmigić, Nada, Radovanović, Radomir, "Environmental management effects in certified Serbian food companies" in Journal of Cleaner Production, 76 (2014):196-199,
https://doi.org/10.1016/j.jclepro.2014.04.062 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Tomić, Nikola
AU  - Šmigić, Nada
AU  - Tomašević, Igor
AU  - Radovanović, Radomir
AU  - Rajković, Andreja
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3486
AB  - The purpose of this paper was to analyse the implemented quality management systems (QMSs) based on International Organization for Standardization (ISO) 9001 in the production/service sector, operating only with food of animal origin. The research covered the analysis of the rationale for the implementation of QMSs, the quality tools used in interviewed food companies and achieved effects and outputs. The survey comprised 59 Serbian food business operators holding ISO 9001 certificates. The obtained results revealed that the implementation of QMSs resulted in the improvement of food conformity in both of its dimensions - food quality and food safety. Results indicated improvements towards customer satisfaction and strengthening of their competitiveness, including an increase in the sales and market share. However, none of the surveyed companies recorded any QMS improvement. Companies confirmed efforts made in product improvement but most of them did not improve their processes or confirm higher levels of effectiveness and efficiency of their systems.
PB  - Routledge Journals, Taylor & Francis Ltd, Abingdon
T2  - Total Quality Management & Business Excellence
T1  - Quality management effects in certified Serbian companies producing food of animal origin
EP  - 396
IS  - 3-4
SP  - 383
VL  - 25
DO  - 10.1080/14783363.2013.776765
ER  - 

@article{
author = "Djekić, Ilija and Tomić, Nikola and Šmigić, Nada and Tomašević, Igor and Radovanović, Radomir and Rajković, Andreja",
year = "2014",
abstract = "The purpose of this paper was to analyse the implemented quality management systems (QMSs) based on International Organization for Standardization (ISO) 9001 in the production/service sector, operating only with food of animal origin. The research covered the analysis of the rationale for the implementation of QMSs, the quality tools used in interviewed food companies and achieved effects and outputs. The survey comprised 59 Serbian food business operators holding ISO 9001 certificates. The obtained results revealed that the implementation of QMSs resulted in the improvement of food conformity in both of its dimensions - food quality and food safety. Results indicated improvements towards customer satisfaction and strengthening of their competitiveness, including an increase in the sales and market share. However, none of the surveyed companies recorded any QMS improvement. Companies confirmed efforts made in product improvement but most of them did not improve their processes or confirm higher levels of effectiveness and efficiency of their systems.",
publisher = "Routledge Journals, Taylor & Francis Ltd, Abingdon",
journal = "Total Quality Management & Business Excellence",
title = "Quality management effects in certified Serbian companies producing food of animal origin",
pages = "396-383",
number = "3-4",
volume = "25",
doi = "10.1080/14783363.2013.776765"
}

Djekić, I., Tomić, N., Šmigić, N., Tomašević, I., Radovanović, R.,& Rajković, A.. (2014). Quality management effects in certified Serbian companies producing food of animal origin. in Total Quality Management & Business Excellence
Routledge Journals, Taylor & Francis Ltd, Abingdon., 25(3-4), 383-396.
https://doi.org/10.1080/14783363.2013.776765

Djekić I, Tomić N, Šmigić N, Tomašević I, Radovanović R, Rajković A. Quality management effects in certified Serbian companies producing food of animal origin. in Total Quality Management & Business Excellence. 2014;25(3-4):383-396.
doi:10.1080/14783363.2013.776765 .

Djekić, Ilija, Tomić, Nikola, Šmigić, Nada, Tomašević, Igor, Radovanović, Radomir, Rajković, Andreja, "Quality management effects in certified Serbian companies producing food of animal origin" in Total Quality Management & Business Excellence, 25, no. 3-4 (2014):383-396,
https://doi.org/10.1080/14783363.2013.776765 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Tomašević, Igor
AU  - Zivković, N.
AU  - Radovanović, Radomir
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3129
AB  - Types of control and application of basic quality tools in the food industry have been analysed in 49 certified food companies in Serbia. The results showed that all sampled companies have some type of incoming and final control, while a third of the sampled companies do not have any process control. Analysis of control also showed that there was an independent control sector in 34.7% of the sampled companies while 40.8% of the companies have their own plant laboratories. One or two quality tools are being used by 63.27% of sampled companies while less than 13% use more than 4 tools. Companies mostly use flow charts (98.0%), followed by check sheets (75.5%) and histograms (32.7%). Other quality tools are used in below 10% of sampled companies, with the average number of 2.5 quality tools used per company. The strongest business drivers are the customers, confirmed by correlation analysis showing high correlation between companies having control as a sector and the ones performing external analysis beyond legal requirements (r=0.729), or being an exporter of food (r=0.639). Results confirmed that there is a correlation between the maturity of quality management system and control as an independent sector (r=0.486) or the number of quality tools (r=0.350).
PB  - Wageningen Academic Publishers, Wageningen
T2  - Quality Assurance and Safety of Crops & Foods
T1  - Types of food control and application of seven basic quality tools in certified food companies in Serbia
EP  - 332
IS  - 4
SP  - 325
VL  - 5
DO  - 10.3920/QAS2011.0104
ER  - 

@article{
author = "Djekić, Ilija and Tomašević, Igor and Zivković, N. and Radovanović, Radomir",
year = "2013",
abstract = "Types of control and application of basic quality tools in the food industry have been analysed in 49 certified food companies in Serbia. The results showed that all sampled companies have some type of incoming and final control, while a third of the sampled companies do not have any process control. Analysis of control also showed that there was an independent control sector in 34.7% of the sampled companies while 40.8% of the companies have their own plant laboratories. One or two quality tools are being used by 63.27% of sampled companies while less than 13% use more than 4 tools. Companies mostly use flow charts (98.0%), followed by check sheets (75.5%) and histograms (32.7%). Other quality tools are used in below 10% of sampled companies, with the average number of 2.5 quality tools used per company. The strongest business drivers are the customers, confirmed by correlation analysis showing high correlation between companies having control as a sector and the ones performing external analysis beyond legal requirements (r=0.729), or being an exporter of food (r=0.639). Results confirmed that there is a correlation between the maturity of quality management system and control as an independent sector (r=0.486) or the number of quality tools (r=0.350).",
publisher = "Wageningen Academic Publishers, Wageningen",
journal = "Quality Assurance and Safety of Crops & Foods",
title = "Types of food control and application of seven basic quality tools in certified food companies in Serbia",
pages = "332-325",
number = "4",
volume = "5",
doi = "10.3920/QAS2011.0104"
}

Djekić, I., Tomašević, I., Zivković, N.,& Radovanović, R.. (2013). Types of food control and application of seven basic quality tools in certified food companies in Serbia. in Quality Assurance and Safety of Crops & Foods
Wageningen Academic Publishers, Wageningen., 5(4), 325-332.
https://doi.org/10.3920/QAS2011.0104

Djekić I, Tomašević I, Zivković N, Radovanović R. Types of food control and application of seven basic quality tools in certified food companies in Serbia. in Quality Assurance and Safety of Crops & Foods. 2013;5(4):325-332.
doi:10.3920/QAS2011.0104 .

Djekić, Ilija, Tomašević, Igor, Zivković, N., Radovanović, Radomir, "Types of food control and application of seven basic quality tools in certified food companies in Serbia" in Quality Assurance and Safety of Crops & Foods, 5, no. 4 (2013):325-332,
https://doi.org/10.3920/QAS2011.0104 . .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Radovanović, Radomir
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3048
AB  - Jedan od najvećih značaja primene senzorne analize ogleda se u otkrivanju i razumevanju razlika između prehrambenih proizvoda. Senzorno ispitivanje se često primenjuje u prehrambenoj industriji u različitim fazama razvoja proizvoda, kod utvrđivanja održivosti, kao alatka u procesu kontrole kvaliteta i drugim sličnim situacijama, kako bi se pridobile korisne informacije za različite potrebe.
PB  - FQCE – Fondacija za kulturu kvaliteta i izvrsnost, Beograd
T2  - Kvalitet i izvrsnost
T1  - Senzorno ispitivanje prehrambenih proizvoda u funkciji kontrole kvaliteta
EP  - 61
IS  - 9-10
SP  - 56
VL  - 1
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3048
ER  - 

@article{
author = "Tomić, Nikola and Radovanović, Radomir",
year = "2012",
abstract = "Jedan od najvećih značaja primene senzorne analize ogleda se u otkrivanju i razumevanju razlika između prehrambenih proizvoda. Senzorno ispitivanje se često primenjuje u prehrambenoj industriji u različitim fazama razvoja proizvoda, kod utvrđivanja održivosti, kao alatka u procesu kontrole kvaliteta i drugim sličnim situacijama, kako bi se pridobile korisne informacije za različite potrebe.",
publisher = "FQCE – Fondacija za kulturu kvaliteta i izvrsnost, Beograd",
journal = "Kvalitet i izvrsnost",
title = "Senzorno ispitivanje prehrambenih proizvoda u funkciji kontrole kvaliteta",
pages = "61-56",
number = "9-10",
volume = "1",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3048"
}

Tomić, N.,& Radovanović, R.. (2012). Senzorno ispitivanje prehrambenih proizvoda u funkciji kontrole kvaliteta. in Kvalitet i izvrsnost
FQCE – Fondacija za kulturu kvaliteta i izvrsnost, Beograd., 1(9-10), 56-61.
https://hdl.handle.net/21.15107/rcub_agrospace_3048

Tomić N, Radovanović R. Senzorno ispitivanje prehrambenih proizvoda u funkciji kontrole kvaliteta. in Kvalitet i izvrsnost. 2012;1(9-10):56-61.
https://hdl.handle.net/21.15107/rcub_agrospace_3048 .

Tomić, Nikola, Radovanović, Radomir, "Senzorno ispitivanje prehrambenih proizvoda u funkciji kontrole kvaliteta" in Kvalitet i izvrsnost, 1, no. 9-10 (2012):56-61,
https://hdl.handle.net/21.15107/rcub_agrospace_3048 .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Šmigić, Nada
AU  - Radovanović, Radomir
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2730
AB  - Regulisanje proizvodnje i prodaje prehrambenih proizvoda, zaštita krajnjih korisnika je uglavnom regulisana definisanjem odgovarajućih zakona i podzakonskih akata. Danas pored obaveznih zakona koji se primenjuju na nivou jedne države i/ili na nivou cele EU, postoji niz dobrovoljnih standarda i pravila koja regulišu oblast kvaliteta hrane.
PB  - Poslovna politika AD, Beograd
T2  - Kvalitet
T1  - Zakonski zahtevi kvaliteta hrane
EP  - 47
IS  - 9-10
SP  - 44
VL  - 21
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2730
ER  - 

@article{
author = "Djekić, Ilija and Šmigić, Nada and Radovanović, Radomir",
year = "2011",
abstract = "Regulisanje proizvodnje i prodaje prehrambenih proizvoda, zaštita krajnjih korisnika je uglavnom regulisana definisanjem odgovarajućih zakona i podzakonskih akata. Danas pored obaveznih zakona koji se primenjuju na nivou jedne države i/ili na nivou cele EU, postoji niz dobrovoljnih standarda i pravila koja regulišu oblast kvaliteta hrane.",
publisher = "Poslovna politika AD, Beograd",
journal = "Kvalitet",
title = "Zakonski zahtevi kvaliteta hrane",
pages = "47-44",
number = "9-10",
volume = "21",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2730"
}

Djekić, I., Šmigić, N.,& Radovanović, R.. (2011). Zakonski zahtevi kvaliteta hrane. in Kvalitet
Poslovna politika AD, Beograd., 21(9-10), 44-47.
https://hdl.handle.net/21.15107/rcub_agrospace_2730

Djekić I, Šmigić N, Radovanović R. Zakonski zahtevi kvaliteta hrane. in Kvalitet. 2011;21(9-10):44-47.
https://hdl.handle.net/21.15107/rcub_agrospace_2730 .

Djekić, Ilija, Šmigić, Nada, Radovanović, Radomir, "Zakonski zahtevi kvaliteta hrane" in Kvalitet, 21, no. 9-10 (2011):44-47,
https://hdl.handle.net/21.15107/rcub_agrospace_2730 .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Šmigić, Nada
AU  - Radovanović, Radomir
AU  - Rajković, Andreja
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2729
AB  - U ovom radu prikazani su rezultati istraživanja koje je sprovedeno na izabranom uzorku u pogonima proizvodnje hrane o postojanju pogonskih laboratorija. Rezultati su pokazali da 44,15% pogona nema nikakvu laboratoriju, da 26,6% izvoznika hrane nema svoje laboratorije, da 60% pogona koji nemaju laboratorije imaju sertifikovan QMS, da su najčešći pogoni bez laboratorija oni koji se bave preradom voća i povrća a da one laboratorije koje imaju svoje laboratorije imaju najmanje 10 sopstvenih metoda za razna kontrolisanja. Na kraju da bi prikazali koliko je važan segment pogonskih laboratorija, autori su koristili SWOT analizu.
PB  - Poslovna politika AD, Beograd
T2  - Kvalitet
T1  - Uticaj pogonskih laboratorija na poboljšanje kvaliteta prehrambenih proizvoda - osvrt na stanje u prehrambenoj industriji Srbije
EP  - 34
IS  - 3-4
SP  - 31
VL  - 21
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2729
ER  - 

@article{
author = "Djekić, Ilija and Šmigić, Nada and Radovanović, Radomir and Rajković, Andreja",
year = "2011",
abstract = "U ovom radu prikazani su rezultati istraživanja koje je sprovedeno na izabranom uzorku u pogonima proizvodnje hrane o postojanju pogonskih laboratorija. Rezultati su pokazali da 44,15% pogona nema nikakvu laboratoriju, da 26,6% izvoznika hrane nema svoje laboratorije, da 60% pogona koji nemaju laboratorije imaju sertifikovan QMS, da su najčešći pogoni bez laboratorija oni koji se bave preradom voća i povrća a da one laboratorije koje imaju svoje laboratorije imaju najmanje 10 sopstvenih metoda za razna kontrolisanja. Na kraju da bi prikazali koliko je važan segment pogonskih laboratorija, autori su koristili SWOT analizu.",
publisher = "Poslovna politika AD, Beograd",
journal = "Kvalitet",
title = "Uticaj pogonskih laboratorija na poboljšanje kvaliteta prehrambenih proizvoda - osvrt na stanje u prehrambenoj industriji Srbije",
pages = "34-31",
number = "3-4",
volume = "21",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2729"
}

Djekić, I., Šmigić, N., Radovanović, R.,& Rajković, A.. (2011). Uticaj pogonskih laboratorija na poboljšanje kvaliteta prehrambenih proizvoda - osvrt na stanje u prehrambenoj industriji Srbije. in Kvalitet
Poslovna politika AD, Beograd., 21(3-4), 31-34.
https://hdl.handle.net/21.15107/rcub_agrospace_2729

Djekić I, Šmigić N, Radovanović R, Rajković A. Uticaj pogonskih laboratorija na poboljšanje kvaliteta prehrambenih proizvoda - osvrt na stanje u prehrambenoj industriji Srbije. in Kvalitet. 2011;21(3-4):31-34.
https://hdl.handle.net/21.15107/rcub_agrospace_2729 .

Djekić, Ilija, Šmigić, Nada, Radovanović, Radomir, Rajković, Andreja, "Uticaj pogonskih laboratorija na poboljšanje kvaliteta prehrambenih proizvoda - osvrt na stanje u prehrambenoj industriji Srbije" in Kvalitet, 21, no. 3-4 (2011):31-34,
https://hdl.handle.net/21.15107/rcub_agrospace_2729 .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Tomašević, Igor
AU  - Radovanović, Radomir
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2656
AB  - Certification of quality and food safety management system is increasing, with various business drivers that demand third party audits. A survey was undertaken where audit reports and revealed findings (nonconformities and/or improvement opportunities) were analyzed from 123 quality and/or food safety audits performed in 60 food companies. The results showed that QMS audits revealed most of the findings in the management process (21.8%), followed by control (14.5%). Findings related to documentation and control of records increase as the system evolves. Food safety audits showed that the majority of findings are related to managing food safety issues (17.5%) and various aspects of food safety control (15.5%). Further analysis showed that the majority of findings (59.6%) are related to prerequisite programs including GHP requirements. These audits generated twice as much nonconformities than quality management system audits. The survey recognized that in the sampled companies, managing quality and food safety as well as control of quality and food safety represent a problem which should be addressed by most of the companies.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Quality and food safety issues revealed in certified food companies in three Western Balkans countries
EP  - 1741
IS  - 11
SP  - 1736
VL  - 22
DO  - 10.1016/j.foodcont.2011.04.006
ER  - 

@article{
author = "Djekić, Ilija and Tomašević, Igor and Radovanović, Radomir",
year = "2011",
abstract = "Certification of quality and food safety management system is increasing, with various business drivers that demand third party audits. A survey was undertaken where audit reports and revealed findings (nonconformities and/or improvement opportunities) were analyzed from 123 quality and/or food safety audits performed in 60 food companies. The results showed that QMS audits revealed most of the findings in the management process (21.8%), followed by control (14.5%). Findings related to documentation and control of records increase as the system evolves. Food safety audits showed that the majority of findings are related to managing food safety issues (17.5%) and various aspects of food safety control (15.5%). Further analysis showed that the majority of findings (59.6%) are related to prerequisite programs including GHP requirements. These audits generated twice as much nonconformities than quality management system audits. The survey recognized that in the sampled companies, managing quality and food safety as well as control of quality and food safety represent a problem which should be addressed by most of the companies.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Quality and food safety issues revealed in certified food companies in three Western Balkans countries",
pages = "1741-1736",
number = "11",
volume = "22",
doi = "10.1016/j.foodcont.2011.04.006"
}

Djekić, I., Tomašević, I.,& Radovanović, R.. (2011). Quality and food safety issues revealed in certified food companies in three Western Balkans countries. in Food Control
Elsevier Sci Ltd, Oxford., 22(11), 1736-1741.
https://doi.org/10.1016/j.foodcont.2011.04.006

Djekić I, Tomašević I, Radovanović R. Quality and food safety issues revealed in certified food companies in three Western Balkans countries. in Food Control. 2011;22(11):1736-1741.
doi:10.1016/j.foodcont.2011.04.006 .

Djekić, Ilija, Tomašević, Igor, Radovanović, Radomir, "Quality and food safety issues revealed in certified food companies in three Western Balkans countries" in Food Control, 22, no. 11 (2011):1736-1741,
https://doi.org/10.1016/j.foodcont.2011.04.006 . .

TY  - JOUR
AU  - Radovanović, Radomir
AU  - Tomašević, Igor
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2546
AB  - In the last ten years a significant number of domestic meat processing facilities implemented and certified (or are in the process of implementation) different safety management systems (HACCP, ISO 22000, IFS). The largest number of food companies and business have determined for the implementation of the concept of Hazard Analysis and Critical Control Points (HACCP). These activities, at least in most cases, followed the adoption of appropriate regulations - Veterinary Law, and particularly Food safety law. Thanks to many years of work related to various aspects of food safety, including consulting and auditing, and other activities that have enabled the authors of this paper to gain insight into the numerous FSMS systems, in this paper we have decided to share our impressions related to the performance analysis of these systems. Among others, we would like to mentioned top management commitment, selection of consultants, defining the process, grouping and product description, hazard analysis, critical control points (CCPs) and critical limits (CLs), monitoring and verification of CCPs, corrections, corrective and preventive measures, as well as other main elements affecting the performance of FSMS.
AB  - Poslednjih desetak godina značajan broj domaćih pogona industrije mesa uveo je i certifikovao neki od aktuelnih sistema za upravljanje bezbednošću proizvoda (HACCP, ISO 22000, IFS). Osnova svih tih sistema je koncept analize rizika i kritičnih kontrolnih tačaka (HACCP), a navedene aktivnosti je generisala aktuelna domaća regulativa - Zakon o veterinarstvu (Sl. glasnik RS, 91/2005) i Zakon o bezbednosti hrane (Sl. glasnik RS, 41/2009). Zahvaljujući višegodišnjem iskustvu stečenom tokom rada u oblasti bezbednosti hrane, uključujući istraživanja, konsalting i zvanična ocenjivanja za više domaćih i međunarodnih sertifikacionih tela, autori rada su se opredelili da daju prikaz važnijih performansi sistema za upravljanje bezbednošću i kvalitetom u pogonima industrije mesa Srbije. Posebna pažnja ukazuje se na posvećenost vrhovnog rukovodstva, izbor konsultanata, definisanje glavnih procesa, grupisanje i opis proizvoda, postupak analize rizika, definisanje kritičnih kontrolnih tačaka (KKT) i kritičnih granica (KG), definisanje i sprovođenje postupka monitoringa, korekcija/ korektivnih i preventivnih mera i verifikacije kritičnih kontrolnih tačaka. Komentarišu se i drugi važni elementi od uticaja na performanse sistema upravljanja bezbednošću i kvalitetom u procesima proizvodnje i prerade mesa.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Food safety and quality management system performances in Serbian meat industry
T1  - Performanse sistema za upravljanje bezbednošću i kvalitetom u pogonima industrije mesa Srbije
EP  - 12
IS  - 1
SP  - 1
VL  - 52
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2546
ER  - 

@article{
author = "Radovanović, Radomir and Tomašević, Igor",
year = "2011",
abstract = "In the last ten years a significant number of domestic meat processing facilities implemented and certified (or are in the process of implementation) different safety management systems (HACCP, ISO 22000, IFS). The largest number of food companies and business have determined for the implementation of the concept of Hazard Analysis and Critical Control Points (HACCP). These activities, at least in most cases, followed the adoption of appropriate regulations - Veterinary Law, and particularly Food safety law. Thanks to many years of work related to various aspects of food safety, including consulting and auditing, and other activities that have enabled the authors of this paper to gain insight into the numerous FSMS systems, in this paper we have decided to share our impressions related to the performance analysis of these systems. Among others, we would like to mentioned top management commitment, selection of consultants, defining the process, grouping and product description, hazard analysis, critical control points (CCPs) and critical limits (CLs), monitoring and verification of CCPs, corrections, corrective and preventive measures, as well as other main elements affecting the performance of FSMS., Poslednjih desetak godina značajan broj domaćih pogona industrije mesa uveo je i certifikovao neki od aktuelnih sistema za upravljanje bezbednošću proizvoda (HACCP, ISO 22000, IFS). Osnova svih tih sistema je koncept analize rizika i kritičnih kontrolnih tačaka (HACCP), a navedene aktivnosti je generisala aktuelna domaća regulativa - Zakon o veterinarstvu (Sl. glasnik RS, 91/2005) i Zakon o bezbednosti hrane (Sl. glasnik RS, 41/2009). Zahvaljujući višegodišnjem iskustvu stečenom tokom rada u oblasti bezbednosti hrane, uključujući istraživanja, konsalting i zvanična ocenjivanja za više domaćih i međunarodnih sertifikacionih tela, autori rada su se opredelili da daju prikaz važnijih performansi sistema za upravljanje bezbednošću i kvalitetom u pogonima industrije mesa Srbije. Posebna pažnja ukazuje se na posvećenost vrhovnog rukovodstva, izbor konsultanata, definisanje glavnih procesa, grupisanje i opis proizvoda, postupak analize rizika, definisanje kritičnih kontrolnih tačaka (KKT) i kritičnih granica (KG), definisanje i sprovođenje postupka monitoringa, korekcija/ korektivnih i preventivnih mera i verifikacije kritičnih kontrolnih tačaka. Komentarišu se i drugi važni elementi od uticaja na performanse sistema upravljanja bezbednošću i kvalitetom u procesima proizvodnje i prerade mesa.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Food safety and quality management system performances in Serbian meat industry, Performanse sistema za upravljanje bezbednošću i kvalitetom u pogonima industrije mesa Srbije",
pages = "12-1",
number = "1",
volume = "52",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2546"
}

Radovanović, R.,& Tomašević, I.. (2011). Food safety and quality management system performances in Serbian meat industry. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 52(1), 1-12.
https://hdl.handle.net/21.15107/rcub_agrospace_2546

Radovanović R, Tomašević I. Food safety and quality management system performances in Serbian meat industry. in Tehnologija mesa. 2011;52(1):1-12.
https://hdl.handle.net/21.15107/rcub_agrospace_2546 .

Radovanović, Radomir, Tomašević, Igor, "Food safety and quality management system performances in Serbian meat industry" in Tehnologija mesa, 52, no. 1 (2011):1-12,
https://hdl.handle.net/21.15107/rcub_agrospace_2546 .

TY  - JOUR
AU  - Radovanović, Radomir
AU  - Rajković, Andreja
AU  - Djekić, Ilija
AU  - Tomašević, Igor
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2300
AB  - Autori rada koji je pred čitaocem se, u okviru naučno-istraživačkog i stručnog rada, svakako i nastave studentima Odseka za prehrambenu tehnologiju Poljoprivrednog fakulteta Univerziteta u Beogradu, dugo godina bave različitim aspektima bezbednosti i kvaliteta hrane. Pored stalnog (gotovo dnevnog) praćenja literature i eksperimentalnog rada na realizaciji domaćih i međunarodnih projekata, deo znanja i iskustava stican je u okviru brojnih konsalting usluga na uvođenju, primeni i razvoju i unapređenju pojedinačnih i/ili integrisanih sistema za upravljanje bezbednošću i kvalitetom hrane (HACCP koncept - CAC-RCP 1-1969, Rev.4-2003; ISO 22000; ISO 9001). Izuzetno važan deo iskustava stican je tokom ocenjivanja i nadzora navedenih sistema u različitim domaćim i inostranim pogonima prehrambene industrije. Imajući u vidu ukupnu kompetentnost (valjda nije sporna), posebno specifična znanja i do sada stečena iskustva u okviru svih navedenih aktivnosti, smatrali smo ne samo da je potrebno već da je deo naše profesionalne obaveze da stručnoj javnosti ukažemo na važnija zapažanja u pogledu nedostataka koja se, direktno ili posredno, odnose na analizu performansi sistema za upravljanje bezbednošću hrane. Naše opredeljenje je podstaknuto činjenicom da se i pored uvođenja i primene, odnosno sertifikacije i nadzora sistema za upravljanje bezbednošću hrane, broj incidentata i ozbiljnih posledica, kako u svetu tako i u našoj zemlji, ne samo ne smanjuje već poslednjih godina i povećava - na šta smo skrenuli pažnju u vise naših prethodnih radova (Radovanović, 2008; Radovanović, 2009; Radovanović i sar., 2010).
PB  - Poslovna politika AD, Beograd
T2  - Kvalitet
T1  - Analiza performansi sistema za upravljanje bezbednošću hrane - stanje (iskustva iz prakse) i mogućnosti
EP  - 34
IS  - 9-10
SP  - 29
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2300
ER  - 

@article{
author = "Radovanović, Radomir and Rajković, Andreja and Djekić, Ilija and Tomašević, Igor",
year = "2010",
abstract = "Autori rada koji je pred čitaocem se, u okviru naučno-istraživačkog i stručnog rada, svakako i nastave studentima Odseka za prehrambenu tehnologiju Poljoprivrednog fakulteta Univerziteta u Beogradu, dugo godina bave različitim aspektima bezbednosti i kvaliteta hrane. Pored stalnog (gotovo dnevnog) praćenja literature i eksperimentalnog rada na realizaciji domaćih i međunarodnih projekata, deo znanja i iskustava stican je u okviru brojnih konsalting usluga na uvođenju, primeni i razvoju i unapređenju pojedinačnih i/ili integrisanih sistema za upravljanje bezbednošću i kvalitetom hrane (HACCP koncept - CAC-RCP 1-1969, Rev.4-2003; ISO 22000; ISO 9001). Izuzetno važan deo iskustava stican je tokom ocenjivanja i nadzora navedenih sistema u različitim domaćim i inostranim pogonima prehrambene industrije. Imajući u vidu ukupnu kompetentnost (valjda nije sporna), posebno specifična znanja i do sada stečena iskustva u okviru svih navedenih aktivnosti, smatrali smo ne samo da je potrebno već da je deo naše profesionalne obaveze da stručnoj javnosti ukažemo na važnija zapažanja u pogledu nedostataka koja se, direktno ili posredno, odnose na analizu performansi sistema za upravljanje bezbednošću hrane. Naše opredeljenje je podstaknuto činjenicom da se i pored uvođenja i primene, odnosno sertifikacije i nadzora sistema za upravljanje bezbednošću hrane, broj incidentata i ozbiljnih posledica, kako u svetu tako i u našoj zemlji, ne samo ne smanjuje već poslednjih godina i povećava - na šta smo skrenuli pažnju u vise naših prethodnih radova (Radovanović, 2008; Radovanović, 2009; Radovanović i sar., 2010).",
publisher = "Poslovna politika AD, Beograd",
journal = "Kvalitet",
title = "Analiza performansi sistema za upravljanje bezbednošću hrane - stanje (iskustva iz prakse) i mogućnosti",
pages = "34-29",
number = "9-10",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2300"
}

Radovanović, R., Rajković, A., Djekić, I.,& Tomašević, I.. (2010). Analiza performansi sistema za upravljanje bezbednošću hrane - stanje (iskustva iz prakse) i mogućnosti. in Kvalitet
Poslovna politika AD, Beograd., 20(9-10), 29-34.
https://hdl.handle.net/21.15107/rcub_agrospace_2300

Radovanović R, Rajković A, Djekić I, Tomašević I. Analiza performansi sistema za upravljanje bezbednošću hrane - stanje (iskustva iz prakse) i mogućnosti. in Kvalitet. 2010;20(9-10):29-34.
https://hdl.handle.net/21.15107/rcub_agrospace_2300 .

Radovanović, Radomir, Rajković, Andreja, Djekić, Ilija, Tomašević, Igor, "Analiza performansi sistema za upravljanje bezbednošću hrane - stanje (iskustva iz prakse) i mogućnosti" in Kvalitet, 20, no. 9-10 (2010):29-34,
https://hdl.handle.net/21.15107/rcub_agrospace_2300 .

TY  - JOUR
AU  - Radovanović, Radomir
AU  - Djekić, Ilija
AU  - Tomašević, Igor
AU  - Šmigić, Nada
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2291
PB  - Poslovna politika AD, Beograd
T2  - Kvalitet
T1  - Raspoloživost ili bezbednost hrane šta je veći problem ?
EP  - 48
IS  - 1-2
SP  - 41
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2291
ER  - 

@article{
author = "Radovanović, Radomir and Djekić, Ilija and Tomašević, Igor and Šmigić, Nada",
year = "2010",
publisher = "Poslovna politika AD, Beograd",
journal = "Kvalitet",
title = "Raspoloživost ili bezbednost hrane šta je veći problem ?",
pages = "48-41",
number = "1-2",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2291"
}

Radovanović, R., Djekić, I., Tomašević, I.,& Šmigić, N.. (2010). Raspoloživost ili bezbednost hrane šta je veći problem ?. in Kvalitet
Poslovna politika AD, Beograd., 20(1-2), 41-48.
https://hdl.handle.net/21.15107/rcub_agrospace_2291

Radovanović R, Djekić I, Tomašević I, Šmigić N. Raspoloživost ili bezbednost hrane šta je veći problem ?. in Kvalitet. 2010;20(1-2):41-48.
https://hdl.handle.net/21.15107/rcub_agrospace_2291 .

Radovanović, Radomir, Djekić, Ilija, Tomašević, Igor, Šmigić, Nada, "Raspoloživost ili bezbednost hrane šta je veći problem ?" in Kvalitet, 20, no. 1-2 (2010):41-48,
https://hdl.handle.net/21.15107/rcub_agrospace_2291 .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Radovanović, Radomir
AU  - Tomić, Nikola
AU  - Rajković, Andreja
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2286
PB  - Poslovna politika AD, Beograd
T2  - Kvalitet
T1  - Indikatori efektivnosti procesnog pristupa upravljanja bezbednošću i kvalitetom u proizvodnji hrane
EP  - 44
IS  - 9-10
SP  - 41
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2286
ER  - 

@article{
author = "Djekić, Ilija and Radovanović, Radomir and Tomić, Nikola and Rajković, Andreja",
year = "2010",
publisher = "Poslovna politika AD, Beograd",
journal = "Kvalitet",
title = "Indikatori efektivnosti procesnog pristupa upravljanja bezbednošću i kvalitetom u proizvodnji hrane",
pages = "44-41",
number = "9-10",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2286"
}

Djekić, I., Radovanović, R., Tomić, N.,& Rajković, A.. (2010). Indikatori efektivnosti procesnog pristupa upravljanja bezbednošću i kvalitetom u proizvodnji hrane. in Kvalitet
Poslovna politika AD, Beograd., 20(9-10), 41-44.
https://hdl.handle.net/21.15107/rcub_agrospace_2286

Djekić I, Radovanović R, Tomić N, Rajković A. Indikatori efektivnosti procesnog pristupa upravljanja bezbednošću i kvalitetom u proizvodnji hrane. in Kvalitet. 2010;20(9-10):41-44.
https://hdl.handle.net/21.15107/rcub_agrospace_2286 .

Djekić, Ilija, Radovanović, Radomir, Tomić, Nikola, Rajković, Andreja, "Indikatori efektivnosti procesnog pristupa upravljanja bezbednošću i kvalitetom u proizvodnji hrane" in Kvalitet, 20, no. 9-10 (2010):41-44,
https://hdl.handle.net/21.15107/rcub_agrospace_2286 .

TY  - JOUR
AU  - Radovanović, Radomir
AU  - Rajković, Andreja
AU  - Tomić, Nikola
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2279
AB  - U ovom radu predstavljene su neke dileme koje već nekoliko godina prate konsultantske i sertifikacione aktivnosti po pitanju HACCP koncepta, koji su to standardi koji su u svoje zahteve inkorporirali HACCP principe i zašto je ISO 22000 standard, koji tek sada dokazuje svoju svrhu i svoje prednosti u odnosu na dosadašnja rešenje bezbednosti hrane koja se nalaze u primenu u industriji hrane. Na kraju, autori daju tumačenja nekih najznačajnijih novina koje je doneo ISO 22000.
PB  - Poslovna politika AD, Beograd
T2  - Kvalitet
T1  - Bezbednost hrane - od koncepta (HACCP) do sistema upravljanja (ISO 22000)
EP  - 53
IS  - 1-2
SP  - 49
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2279
ER  - 

@article{
author = "Radovanović, Radomir and Rajković, Andreja and Tomić, Nikola",
year = "2010",
abstract = "U ovom radu predstavljene su neke dileme koje već nekoliko godina prate konsultantske i sertifikacione aktivnosti po pitanju HACCP koncepta, koji su to standardi koji su u svoje zahteve inkorporirali HACCP principe i zašto je ISO 22000 standard, koji tek sada dokazuje svoju svrhu i svoje prednosti u odnosu na dosadašnja rešenje bezbednosti hrane koja se nalaze u primenu u industriji hrane. Na kraju, autori daju tumačenja nekih najznačajnijih novina koje je doneo ISO 22000.",
publisher = "Poslovna politika AD, Beograd",
journal = "Kvalitet",
title = "Bezbednost hrane - od koncepta (HACCP) do sistema upravljanja (ISO 22000)",
pages = "53-49",
number = "1-2",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2279"
}

Radovanović, R., Rajković, A.,& Tomić, N.. (2010). Bezbednost hrane - od koncepta (HACCP) do sistema upravljanja (ISO 22000). in Kvalitet
Poslovna politika AD, Beograd., 20(1-2), 49-53.
https://hdl.handle.net/21.15107/rcub_agrospace_2279

Radovanović R, Rajković A, Tomić N. Bezbednost hrane - od koncepta (HACCP) do sistema upravljanja (ISO 22000). in Kvalitet. 2010;20(1-2):49-53.
https://hdl.handle.net/21.15107/rcub_agrospace_2279 .

Radovanović, Radomir, Rajković, Andreja, Tomić, Nikola, "Bezbednost hrane - od koncepta (HACCP) do sistema upravljanja (ISO 22000)" in Kvalitet, 20, no. 1-2 (2010):49-53,
https://hdl.handle.net/21.15107/rcub_agrospace_2279 .

TY  - JOUR
AU  - Rajković, Andreja
AU  - Tomašević, Igor
AU  - Šmigić, Nada
AU  - Uyttendaele, Mieke
AU  - Radovanović, Radomir
AU  - Devlieghere, Frank
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2322
AB  - The main objective of this work was to explore the applicability of the Intense Light Pulses (ILP) for decontamination of a stainless steel meat contact surface, exemplified by a slicing knife, as a function of time between contamination and decontamination, number of light pulses applied, and the prior contact with different meat matrices. Listeria monocytogenes and Escherichia coli O157:H7 were chosen as the challenge microorganisms. The ILP system was a laboratory-scale four-lamp batch system generating 3 J/cm(2) with an input voltage of 3000 V. The results obtained demonstrate successful application of ILP treatment for reduction of L monocytogenes and E. coli O157:H7 on a surface of stainless steel slicing knife. The inactivation effectiveness depended on the type of meat product that was in the contact with the treated surface and on the time between the contamination and the ILP treatment. Statistical analysis showed the significant interaction between the time and type of meat product on the effectiveness of ILP treatment. The highest effectiveness of the ILP (the complete inactivation of 6.5 log CFU/side of knife) was obtained when the knife surface was in contact with the products containing lower fat and protein content and when it was treated with pulsed light as fast as possible after the contamination (within 60 s). The decontamination efficacy of ILP treatment could not be improved by multiple light pulses if lost due to the extended time between the moment of contamination and ILP treatment. Results showed that the suggested approach can be very effective as an intervention strategy along meat processing lines preventing cross-contamination between the equipment and the final product.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife
EP  - 451
IS  - 3
SP  - 446
VL  - 100
DO  - 10.1016/j.jfoodeng.2010.04.029
ER  - 

@article{
author = "Rajković, Andreja and Tomašević, Igor and Šmigić, Nada and Uyttendaele, Mieke and Radovanović, Radomir and Devlieghere, Frank",
year = "2010",
abstract = "The main objective of this work was to explore the applicability of the Intense Light Pulses (ILP) for decontamination of a stainless steel meat contact surface, exemplified by a slicing knife, as a function of time between contamination and decontamination, number of light pulses applied, and the prior contact with different meat matrices. Listeria monocytogenes and Escherichia coli O157:H7 were chosen as the challenge microorganisms. The ILP system was a laboratory-scale four-lamp batch system generating 3 J/cm(2) with an input voltage of 3000 V. The results obtained demonstrate successful application of ILP treatment for reduction of L monocytogenes and E. coli O157:H7 on a surface of stainless steel slicing knife. The inactivation effectiveness depended on the type of meat product that was in the contact with the treated surface and on the time between the contamination and the ILP treatment. Statistical analysis showed the significant interaction between the time and type of meat product on the effectiveness of ILP treatment. The highest effectiveness of the ILP (the complete inactivation of 6.5 log CFU/side of knife) was obtained when the knife surface was in contact with the products containing lower fat and protein content and when it was treated with pulsed light as fast as possible after the contamination (within 60 s). The decontamination efficacy of ILP treatment could not be improved by multiple light pulses if lost due to the extended time between the moment of contamination and ILP treatment. Results showed that the suggested approach can be very effective as an intervention strategy along meat processing lines preventing cross-contamination between the equipment and the final product.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife",
pages = "451-446",
number = "3",
volume = "100",
doi = "10.1016/j.jfoodeng.2010.04.029"
}

Rajković, A., Tomašević, I., Šmigić, N., Uyttendaele, M., Radovanović, R.,& Devlieghere, F.. (2010). Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 100(3), 446-451.
https://doi.org/10.1016/j.jfoodeng.2010.04.029

Rajković A, Tomašević I, Šmigić N, Uyttendaele M, Radovanović R, Devlieghere F. Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife. in Journal of Food Engineering. 2010;100(3):446-451.
doi:10.1016/j.jfoodeng.2010.04.029 .

Rajković, Andreja, Tomašević, Igor, Šmigić, Nada, Uyttendaele, Mieke, Radovanović, Radomir, Devlieghere, Frank, "Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife" in Journal of Food Engineering, 100, no. 3 (2010):446-451,
https://doi.org/10.1016/j.jfoodeng.2010.04.029 . .

TY  - JOUR
AU  - Rajković, Andreja
AU  - Šmigić, Nada
AU  - Radovanović, Radomir
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2287
PB  - Poslovna politika AD, Beograd
T2  - Kvalitet
T1  - Organska hrana - propisi u funkciji bezbednosti i kvaliteta sa osvrtom na održivi ekonomski razvoj
EP  - 40
IS  - 9-10
SP  - 35
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2287
ER  - 

@article{
author = "Rajković, Andreja and Šmigić, Nada and Radovanović, Radomir",
year = "2010",
publisher = "Poslovna politika AD, Beograd",
journal = "Kvalitet",
title = "Organska hrana - propisi u funkciji bezbednosti i kvaliteta sa osvrtom na održivi ekonomski razvoj",
pages = "40-35",
number = "9-10",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2287"
}

Rajković, A., Šmigić, N.,& Radovanović, R.. (2010). Organska hrana - propisi u funkciji bezbednosti i kvaliteta sa osvrtom na održivi ekonomski razvoj. in Kvalitet
Poslovna politika AD, Beograd., 20(9-10), 35-40.
https://hdl.handle.net/21.15107/rcub_agrospace_2287

Rajković A, Šmigić N, Radovanović R. Organska hrana - propisi u funkciji bezbednosti i kvaliteta sa osvrtom na održivi ekonomski razvoj. in Kvalitet. 2010;20(9-10):35-40.
https://hdl.handle.net/21.15107/rcub_agrospace_2287 .

Rajković, Andreja, Šmigić, Nada, Radovanović, Radomir, "Organska hrana - propisi u funkciji bezbednosti i kvaliteta sa osvrtom na održivi ekonomski razvoj" in Kvalitet, 20, no. 9-10 (2010):35-40,
https://hdl.handle.net/21.15107/rcub_agrospace_2287 .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Tomašević, Igor
AU  - Radovanović, Radomir
AU  - Rajković, Andreja
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1807
AB  - The aim of this study was to determine salt penetration dynamics during the muscle-salting process with and without vacuum. tumbling, as well as to investigate the influence of these two different salting treatments on sensory properties of "Uzice Beef Prshuta," a traditional Serbian dry-cured meat product. Twenty-four samples of two different muscles obtained from beef carcasses were analyzed: 12 M. semitendinosus (MS) and 12 M. longissimus lumborum et thoracis (ML). After salting, six MS and six ML were immediately left in the salting chamber, while the other six MS and six ML were first submitted to vacuum tumbling process and then left in the same salting room separately from the previous batch. Determination of chloride content was conducted in three layers (layer A = 1 cm in depth from external surface; layer B = I cm in depth from layer A; and layer C = central part) of the shaped muscles during whole salting process. Sensory evaluation of ripened product "Uzice Beef Prshuta " was carried out in regard to five selected sensory characteristics using a 5-level scale. Each of the four experimental groups of muscles had a similar trend of salt penetration during the salting period. A salt content of about 2.5% necessary for preservation was achieved on the third day for layer C of vacuum-tumbled ML, on the fifth day for vacuum-tumbled MS and nonvacuum-tumbled ML, and on the seventh day for nonvacuum-tumbled MS. Analysis of variance showed no significant differences (P  lt  0.01) in total sensory quality between the four groups of samples. It is justified to include vacuum tumbling into the traditional way of "Uzice Beef Prshuta" production.
PB  - Wiley-Blackwell, Malden
T2  - Journal of Muscle Foods
T1  - "Uzice Beef Prshuta": Influence of different salting processes on sensory properties
EP  - 246
IS  - 3
SP  - 237
VL  - 19
DO  - 10.1111/j.1745-4573.2008.00111.x
ER  - 

@article{
author = "Tomić, Nikola and Tomašević, Igor and Radovanović, Radomir and Rajković, Andreja",
year = "2008",
abstract = "The aim of this study was to determine salt penetration dynamics during the muscle-salting process with and without vacuum. tumbling, as well as to investigate the influence of these two different salting treatments on sensory properties of "Uzice Beef Prshuta," a traditional Serbian dry-cured meat product. Twenty-four samples of two different muscles obtained from beef carcasses were analyzed: 12 M. semitendinosus (MS) and 12 M. longissimus lumborum et thoracis (ML). After salting, six MS and six ML were immediately left in the salting chamber, while the other six MS and six ML were first submitted to vacuum tumbling process and then left in the same salting room separately from the previous batch. Determination of chloride content was conducted in three layers (layer A = 1 cm in depth from external surface; layer B = I cm in depth from layer A; and layer C = central part) of the shaped muscles during whole salting process. Sensory evaluation of ripened product "Uzice Beef Prshuta " was carried out in regard to five selected sensory characteristics using a 5-level scale. Each of the four experimental groups of muscles had a similar trend of salt penetration during the salting period. A salt content of about 2.5% necessary for preservation was achieved on the third day for layer C of vacuum-tumbled ML, on the fifth day for vacuum-tumbled MS and nonvacuum-tumbled ML, and on the seventh day for nonvacuum-tumbled MS. Analysis of variance showed no significant differences (P  lt  0.01) in total sensory quality between the four groups of samples. It is justified to include vacuum tumbling into the traditional way of "Uzice Beef Prshuta" production.",
publisher = "Wiley-Blackwell, Malden",
journal = "Journal of Muscle Foods",
title = ""Uzice Beef Prshuta": Influence of different salting processes on sensory properties",
pages = "246-237",
number = "3",
volume = "19",
doi = "10.1111/j.1745-4573.2008.00111.x"
}

Tomić, N., Tomašević, I., Radovanović, R.,& Rajković, A.. (2008). "Uzice Beef Prshuta": Influence of different salting processes on sensory properties. in Journal of Muscle Foods
Wiley-Blackwell, Malden., 19(3), 237-246.
https://doi.org/10.1111/j.1745-4573.2008.00111.x

Tomić N, Tomašević I, Radovanović R, Rajković A. "Uzice Beef Prshuta": Influence of different salting processes on sensory properties. in Journal of Muscle Foods. 2008;19(3):237-246.
doi:10.1111/j.1745-4573.2008.00111.x .

Tomić, Nikola, Tomašević, Igor, Radovanović, Radomir, Rajković, Andreja, ""Uzice Beef Prshuta": Influence of different salting processes on sensory properties" in Journal of Muscle Foods, 19, no. 3 (2008):237-246,
https://doi.org/10.1111/j.1745-4573.2008.00111.x . .

TY  - JOUR
AU  - Radovanović, Radomir
AU  - Tomašević, Igor
AU  - Tomić, Nikola
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1602
AB  - The sense of "right" (virtues) and "wrong" (sins) in the practice of food safety concept (HACCP) implementation and application is discussed in this paper. The "Seven Deadly Sins" and "Seven Heavenly Virtues" of food safety are approached not from just lists of seven items, but from traditional point of view of human morality and ethics - of course in the practice of hazard analysis and critical points concept implementation and application.
AB  - U radu se razmatraju uočene vrline i nedostatci tokom uvođenja i neposredne primene savremenog koncepta upravljanja bezbednošću hrane, kroz analizu rizika i kritične kontrolne tačke (HACCP). Koristeći metafore "sedam smrtnih grehova" i "sedam nebeskih vrlina", pažnja autora je usmerena na tradicionalne moralne i etičke odrednice u pogledu bezbednosti hrane.
PB  - Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Savremena poljoprivreda
T1  - A catechism of the 7 principles of HACCP concept: The 7 deadly sins and 7 heavenly virtues of food safety
T1  - Katehizam 7 principa HACCP koncepta - 7 smrtnih grehova i 7 nebeskih vrlina u odnosu na bezbednost hrane
EP  - 163
IS  - 5
SP  - 150
VL  - 56
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1602
ER  - 

@article{
author = "Radovanović, Radomir and Tomašević, Igor and Tomić, Nikola",
year = "2007",
abstract = "The sense of "right" (virtues) and "wrong" (sins) in the practice of food safety concept (HACCP) implementation and application is discussed in this paper. The "Seven Deadly Sins" and "Seven Heavenly Virtues" of food safety are approached not from just lists of seven items, but from traditional point of view of human morality and ethics - of course in the practice of hazard analysis and critical points concept implementation and application., U radu se razmatraju uočene vrline i nedostatci tokom uvođenja i neposredne primene savremenog koncepta upravljanja bezbednošću hrane, kroz analizu rizika i kritične kontrolne tačke (HACCP). Koristeći metafore "sedam smrtnih grehova" i "sedam nebeskih vrlina", pažnja autora je usmerena na tradicionalne moralne i etičke odrednice u pogledu bezbednosti hrane.",
publisher = "Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Savremena poljoprivreda",
title = "A catechism of the 7 principles of HACCP concept: The 7 deadly sins and 7 heavenly virtues of food safety, Katehizam 7 principa HACCP koncepta - 7 smrtnih grehova i 7 nebeskih vrlina u odnosu na bezbednost hrane",
pages = "163-150",
number = "5",
volume = "56",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1602"
}

Radovanović, R., Tomašević, I.,& Tomić, N.. (2007). A catechism of the 7 principles of HACCP concept: The 7 deadly sins and 7 heavenly virtues of food safety. in Savremena poljoprivreda
Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 56(5), 150-163.
https://hdl.handle.net/21.15107/rcub_agrospace_1602

Radovanović R, Tomašević I, Tomić N. A catechism of the 7 principles of HACCP concept: The 7 deadly sins and 7 heavenly virtues of food safety. in Savremena poljoprivreda. 2007;56(5):150-163.
https://hdl.handle.net/21.15107/rcub_agrospace_1602 .

Radovanović, Radomir, Tomašević, Igor, Tomić, Nikola, "A catechism of the 7 principles of HACCP concept: The 7 deadly sins and 7 heavenly virtues of food safety" in Savremena poljoprivreda, 56, no. 5 (2007):150-163,
https://hdl.handle.net/21.15107/rcub_agrospace_1602 .

TY  - JOUR
AU  - Radovanović, Radomir
AU  - Tomašević, Igor
AU  - Tomić, Nikola
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1180
AB  - This paper reviews the most important elements, actual international agreements and regulations, especially highlights the role of up-to-date HACCP concept in global meat/meat products market and trade.
AB  - Rad je posvećen važnijim elementima - aktuelnim međunarodnim sporazumima i regulativi, posebno savremenom konceptu analize rizika i kritičnih kontrolnih tačaka (HACCP) - te njihovoj ulozi i značaju u globalnoj trgovini mesom i proizvodima od mesa.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Role and importance of HACCP concept in international trade of meat and meat products
T1  - Uloga i značaj HACCP koncepta u međunarodnoj trgovini mesom i proizvodima od mesa
EP  - 19
IS  - 1-2
SP  - 8
VL  - 47
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1180
ER  - 

@article{
author = "Radovanović, Radomir and Tomašević, Igor and Tomić, Nikola",
year = "2006",
abstract = "This paper reviews the most important elements, actual international agreements and regulations, especially highlights the role of up-to-date HACCP concept in global meat/meat products market and trade., Rad je posvećen važnijim elementima - aktuelnim međunarodnim sporazumima i regulativi, posebno savremenom konceptu analize rizika i kritičnih kontrolnih tačaka (HACCP) - te njihovoj ulozi i značaju u globalnoj trgovini mesom i proizvodima od mesa.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Role and importance of HACCP concept in international trade of meat and meat products, Uloga i značaj HACCP koncepta u međunarodnoj trgovini mesom i proizvodima od mesa",
pages = "19-8",
number = "1-2",
volume = "47",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1180"
}

Radovanović, R., Tomašević, I.,& Tomić, N.. (2006). Role and importance of HACCP concept in international trade of meat and meat products. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 47(1-2), 8-19.
https://hdl.handle.net/21.15107/rcub_agrospace_1180

Radovanović R, Tomašević I, Tomić N. Role and importance of HACCP concept in international trade of meat and meat products. in Tehnologija mesa. 2006;47(1-2):8-19.
https://hdl.handle.net/21.15107/rcub_agrospace_1180 .

Radovanović, Radomir, Tomašević, Igor, Tomić, Nikola, "Role and importance of HACCP concept in international trade of meat and meat products" in Tehnologija mesa, 47, no. 1-2 (2006):8-19,
https://hdl.handle.net/21.15107/rcub_agrospace_1180 .

TY  - JOUR
AU  - Antonić, Bogoljub
AU  - Radovanović, Radomir
AU  - Grujić, Radoslav
AU  - Tomić, Nikola
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1181
AB  - Eighteen carcasses were used for investigations of meat yield for pork prosciutto production (primal cut loin - M. longissimus lumborum et thoracis). Average weight of live pigs was 102 kg. Average weight of warm primary dressed carcasses was 87.6 kg, chilled - 86.1 kg (weight loss during chilling - 1.71%), whereas average carcass yield was 84.41%. Average shares of total meat yield for pork prosciutto production was - in chilled carcass weight 6.47% (left sides) and 6.60% (right sides); in crude loin weight - 42.12% (left sides) and 40.98% (right sides).
AB  - U radu su izneseni podaci o prinosu mesa, pre svega osnovnog dela slabina i leđa (M. longissimus lumborum et thoracis), koje se koristi za proizvodnju svinjske pršute. Za ispitivanja je korišćeno 18 trupova svinja prosečne mase pre klanja 102 kg. Prosečna masa primarno obrađenih toplih trupova iznosila je 87,6 kg, a ohlađenih 86,1 kg (gubitak mase tokom hlađenja 1,71%), dok je prinos trupa iznosio 84,4%. Prosečan prinos obrađene muskulature slabina i leđa, u odnosu na masu ohlađene polutke, iznosio je 6,47% za leve i 6,60% za desne polutke; a u odnosu na masu neobrađenih leđa, 42,12% za leve i 40,98% za desne polutke.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Yield of meat for pork prosciutto production
T1  - Prinos mesa namenjenog proizvodnji svinjske pršute
EP  - 109
IS  - 3-4
SP  - 104
VL  - 47
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1181
ER  - 

@article{
author = "Antonić, Bogoljub and Radovanović, Radomir and Grujić, Radoslav and Tomić, Nikola",
year = "2006",
abstract = "Eighteen carcasses were used for investigations of meat yield for pork prosciutto production (primal cut loin - M. longissimus lumborum et thoracis). Average weight of live pigs was 102 kg. Average weight of warm primary dressed carcasses was 87.6 kg, chilled - 86.1 kg (weight loss during chilling - 1.71%), whereas average carcass yield was 84.41%. Average shares of total meat yield for pork prosciutto production was - in chilled carcass weight 6.47% (left sides) and 6.60% (right sides); in crude loin weight - 42.12% (left sides) and 40.98% (right sides)., U radu su izneseni podaci o prinosu mesa, pre svega osnovnog dela slabina i leđa (M. longissimus lumborum et thoracis), koje se koristi za proizvodnju svinjske pršute. Za ispitivanja je korišćeno 18 trupova svinja prosečne mase pre klanja 102 kg. Prosečna masa primarno obrađenih toplih trupova iznosila je 87,6 kg, a ohlađenih 86,1 kg (gubitak mase tokom hlađenja 1,71%), dok je prinos trupa iznosio 84,4%. Prosečan prinos obrađene muskulature slabina i leđa, u odnosu na masu ohlađene polutke, iznosio je 6,47% za leve i 6,60% za desne polutke; a u odnosu na masu neobrađenih leđa, 42,12% za leve i 40,98% za desne polutke.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Yield of meat for pork prosciutto production, Prinos mesa namenjenog proizvodnji svinjske pršute",
pages = "109-104",
number = "3-4",
volume = "47",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1181"
}

Antonić, B., Radovanović, R., Grujić, R.,& Tomić, N.. (2006). Yield of meat for pork prosciutto production. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 47(3-4), 104-109.
https://hdl.handle.net/21.15107/rcub_agrospace_1181

Antonić B, Radovanović R, Grujić R, Tomić N. Yield of meat for pork prosciutto production. in Tehnologija mesa. 2006;47(3-4):104-109.
https://hdl.handle.net/21.15107/rcub_agrospace_1181 .

Antonić, Bogoljub, Radovanović, Radomir, Grujić, Radoslav, Tomić, Nikola, "Yield of meat for pork prosciutto production" in Tehnologija mesa, 47, no. 3-4 (2006):104-109,
https://hdl.handle.net/21.15107/rcub_agrospace_1181 .

TY  - JOUR
AU  - Radovanović, Radomir
AU  - Tomašević, Igor
AU  - Tomić, Nikola
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1283
PB  - Poslovna politika AD, Beograd
T2  - Kvalitet
T1  - Mesto i značaj HACCP koncepta u međunarodnoj trgovini prehrambenim proizvodima
EP  - 43
IS  - 1-2
SP  - 37
VL  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1283
ER  - 

@article{
author = "Radovanović, Radomir and Tomašević, Igor and Tomić, Nikola",
year = "2006",
publisher = "Poslovna politika AD, Beograd",
journal = "Kvalitet",
title = "Mesto i značaj HACCP koncepta u međunarodnoj trgovini prehrambenim proizvodima",
pages = "43-37",
number = "1-2",
volume = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1283"
}

Radovanović, R., Tomašević, I.,& Tomić, N.. (2006). Mesto i značaj HACCP koncepta u međunarodnoj trgovini prehrambenim proizvodima. in Kvalitet
Poslovna politika AD, Beograd., 16(1-2), 37-43.
https://hdl.handle.net/21.15107/rcub_agrospace_1283

Radovanović R, Tomašević I, Tomić N. Mesto i značaj HACCP koncepta u međunarodnoj trgovini prehrambenim proizvodima. in Kvalitet. 2006;16(1-2):37-43.
https://hdl.handle.net/21.15107/rcub_agrospace_1283 .

Radovanović, Radomir, Tomašević, Igor, Tomić, Nikola, "Mesto i značaj HACCP koncepta u međunarodnoj trgovini prehrambenim proizvodima" in Kvalitet, 16, no. 1-2 (2006):37-43,
https://hdl.handle.net/21.15107/rcub_agrospace_1283 .

TY  - JOUR
AU  - Radovanović, Radomir
AU  - Tomašević, Igor
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1284
PB  - Poslovna politika AD, Beograd
T2  - Kvalitet
T1  - Katehizam 7 principa HACCP koncepta - 7 smrtnih grehova i 7 nebeskih vrlina u odnosu na bezbednost hrane
EP  - 43
IS  - 9-10
SP  - 37
VL  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1284
ER  - 

@article{
author = "Radovanović, Radomir and Tomašević, Igor",
year = "2006",
publisher = "Poslovna politika AD, Beograd",
journal = "Kvalitet",
title = "Katehizam 7 principa HACCP koncepta - 7 smrtnih grehova i 7 nebeskih vrlina u odnosu na bezbednost hrane",
pages = "43-37",
number = "9-10",
volume = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1284"
}

Radovanović, R.,& Tomašević, I.. (2006). Katehizam 7 principa HACCP koncepta - 7 smrtnih grehova i 7 nebeskih vrlina u odnosu na bezbednost hrane. in Kvalitet
Poslovna politika AD, Beograd., 16(9-10), 37-43.
https://hdl.handle.net/21.15107/rcub_agrospace_1284

Radovanović R, Tomašević I. Katehizam 7 principa HACCP koncepta - 7 smrtnih grehova i 7 nebeskih vrlina u odnosu na bezbednost hrane. in Kvalitet. 2006;16(9-10):37-43.
https://hdl.handle.net/21.15107/rcub_agrospace_1284 .

Radovanović, Radomir, Tomašević, Igor, "Katehizam 7 principa HACCP koncepta - 7 smrtnih grehova i 7 nebeskih vrlina u odnosu na bezbednost hrane" in Kvalitet, 16, no. 9-10 (2006):37-43,
https://hdl.handle.net/21.15107/rcub_agrospace_1284 .

TY  - JOUR
AU  - Radovanović, Radomir
AU  - Tomić, Nikola
AU  - Tomašević, Igor
AU  - Rajković, Andreja
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/954
AB  - Užice Beef Prshuta is produced from the most valuable parts of carcass muscles which originate from well fed cattle aged 3 - 5 years: round muscles (rump, thick flank, eye of round, silverside without eye of round topside), loin muscles (striploin), and tenderloin (fillet). Quality and properties of this traditional dry meat product labeled as PDO (Protected Designation of Origin), depend on climate conditions in the region of mountain Zlatibor, as well as on quality of raw meat. The raw meat quality is related to cattle feeding, i.e. quality of grass for pastures. The aim of this paper was to determine the yields of muscles used for Užice Beef Prshuta production. Ten carcasses (20 halves) from adult Domestic Spotted cattle of Simmental type were used for the investigations. Slaughtering and primary processing, cooling, cutting and deboning of beef carcasses were carried out in the production facilities of Joint-Stock Company M.P. "Čajetina " on mountain Zlatibor. During the investigation, the data on live weight, weight of warm and chilled carcasses, fore and hind quarters, as well as parts in further cutting of hind quarters and shaping, were determined. Yields of single cuts us purls of chilled carcass, hind quarter, round and loin were calculated based on the collected data. The results showed that the average shares of total muscles shaped for further production of Užice Beef Prshuta in chilled carcass, hind quarter, round and loin were: 16.83%, 35,83% 46,00%, and 32,46%, respectively.
AB  - Kao sirovina za proizvodnju "Goveđe užičke pršute" koristi se meso najkvalitetnijih delova trupa, poreklom od dobro uhranjenih odraslih goveda (starosti 3-5 godina) - i to meso buta (kapak, ruža, frikando, švansla, šol) zatim leđa/slabina (ramstek), kao i podslabine (biftek). Kvalitet i svojstva ovog autohtonog suvomesnatog proizvoda, inače sa zvanično ostvarenom zaštitom oznake porekla, zavise. pored načina proizvodnje, od klimatskih uslova prisutnih i regionu planine Zlatibor, ali i od kvaliteta osnovne sirovine koji se dovodi u vezu sa uticajem ishrane goveda, odnosno kvalitetom trava na pašnjacima. Cilj ovog rada bio je da se pouzdano utvrde prinosi muskulature koja se koristi za proizvodnju "Govede užičke pršute". Za ispitivanje je korišćeno deset trupova (dvadeset polutki) poreklom od odraslih grla domaćeg šarenog govečeta u tipu simentalske rase. Klanje, primarna obrada i hlađenje trupova, zatim rasecanje na osnovne delove, iskošćavanje i oblikovanje mesa obavljeni su u uslovima rada nosioca zaštite oznake porekla - AD l.M. "Čajetina " u Čajetini, na Zlatiboru. Tokom ispitivanja, utvrđeni su podaci za masu životinja pre klanja, toplih i ohlađenih trupova (polutki), prednjih i zadnjih četvrti, kao i delova dobijenih daljim rasecanjem zadnjih četvrti njihovim iskostavanjem i oblikovanjem mesa. Na osnovu izvršenih merenja izračunati su udeli pojedinih delova i odnosu na masu ohlađene polutke i zadnje četvrti, kao I u odnosu na masu buta i leda. Dobijeni rezultati pokazuju da ukupna količina mesa obrađena za dalju proizvodnju goveđe užičke pršute i masi ohlađene polutke učestvuje, u proseku - 16,83%, u masi zadnje četvrti - 35,83%, u masi buta - 46,00%, a u masi leda/slabina - 32,46%.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Yield of muscles for production of Užice Beef Prshuta
T1  - Prinos muskulature namenjene proizvodnji 'Goveđe užičke pršute''
EP  - 260
IS  - 5-6
SP  - 250
VL  - 46
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_954
ER  - 

@article{
author = "Radovanović, Radomir and Tomić, Nikola and Tomašević, Igor and Rajković, Andreja",
year = "2005",
abstract = "Užice Beef Prshuta is produced from the most valuable parts of carcass muscles which originate from well fed cattle aged 3 - 5 years: round muscles (rump, thick flank, eye of round, silverside without eye of round topside), loin muscles (striploin), and tenderloin (fillet). Quality and properties of this traditional dry meat product labeled as PDO (Protected Designation of Origin), depend on climate conditions in the region of mountain Zlatibor, as well as on quality of raw meat. The raw meat quality is related to cattle feeding, i.e. quality of grass for pastures. The aim of this paper was to determine the yields of muscles used for Užice Beef Prshuta production. Ten carcasses (20 halves) from adult Domestic Spotted cattle of Simmental type were used for the investigations. Slaughtering and primary processing, cooling, cutting and deboning of beef carcasses were carried out in the production facilities of Joint-Stock Company M.P. "Čajetina " on mountain Zlatibor. During the investigation, the data on live weight, weight of warm and chilled carcasses, fore and hind quarters, as well as parts in further cutting of hind quarters and shaping, were determined. Yields of single cuts us purls of chilled carcass, hind quarter, round and loin were calculated based on the collected data. The results showed that the average shares of total muscles shaped for further production of Užice Beef Prshuta in chilled carcass, hind quarter, round and loin were: 16.83%, 35,83% 46,00%, and 32,46%, respectively., Kao sirovina za proizvodnju "Goveđe užičke pršute" koristi se meso najkvalitetnijih delova trupa, poreklom od dobro uhranjenih odraslih goveda (starosti 3-5 godina) - i to meso buta (kapak, ruža, frikando, švansla, šol) zatim leđa/slabina (ramstek), kao i podslabine (biftek). Kvalitet i svojstva ovog autohtonog suvomesnatog proizvoda, inače sa zvanično ostvarenom zaštitom oznake porekla, zavise. pored načina proizvodnje, od klimatskih uslova prisutnih i regionu planine Zlatibor, ali i od kvaliteta osnovne sirovine koji se dovodi u vezu sa uticajem ishrane goveda, odnosno kvalitetom trava na pašnjacima. Cilj ovog rada bio je da se pouzdano utvrde prinosi muskulature koja se koristi za proizvodnju "Govede užičke pršute". Za ispitivanje je korišćeno deset trupova (dvadeset polutki) poreklom od odraslih grla domaćeg šarenog govečeta u tipu simentalske rase. Klanje, primarna obrada i hlađenje trupova, zatim rasecanje na osnovne delove, iskošćavanje i oblikovanje mesa obavljeni su u uslovima rada nosioca zaštite oznake porekla - AD l.M. "Čajetina " u Čajetini, na Zlatiboru. Tokom ispitivanja, utvrđeni su podaci za masu životinja pre klanja, toplih i ohlađenih trupova (polutki), prednjih i zadnjih četvrti, kao i delova dobijenih daljim rasecanjem zadnjih četvrti njihovim iskostavanjem i oblikovanjem mesa. Na osnovu izvršenih merenja izračunati su udeli pojedinih delova i odnosu na masu ohlađene polutke i zadnje četvrti, kao I u odnosu na masu buta i leda. Dobijeni rezultati pokazuju da ukupna količina mesa obrađena za dalju proizvodnju goveđe užičke pršute i masi ohlađene polutke učestvuje, u proseku - 16,83%, u masi zadnje četvrti - 35,83%, u masi buta - 46,00%, a u masi leda/slabina - 32,46%.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Yield of muscles for production of Užice Beef Prshuta, Prinos muskulature namenjene proizvodnji 'Goveđe užičke pršute''",
pages = "260-250",
number = "5-6",
volume = "46",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_954"
}

Radovanović, R., Tomić, N., Tomašević, I.,& Rajković, A.. (2005). Yield of muscles for production of Užice Beef Prshuta. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 46(5-6), 250-260.
https://hdl.handle.net/21.15107/rcub_agrospace_954

Radovanović R, Tomić N, Tomašević I, Rajković A. Yield of muscles for production of Užice Beef Prshuta. in Tehnologija mesa. 2005;46(5-6):250-260.
https://hdl.handle.net/21.15107/rcub_agrospace_954 .

Radovanović, Radomir, Tomić, Nikola, Tomašević, Igor, Rajković, Andreja, "Yield of muscles for production of Užice Beef Prshuta" in Tehnologija mesa, 46, no. 5-6 (2005):250-260,
https://hdl.handle.net/21.15107/rcub_agrospace_954 .

TY  - JOUR
AU  - Radovanović, Radomir
AU  - Tomić, Nikola
AU  - Tomašević, Igor
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1039
AB  - Savremenu proizvodnju i promet prehrambenih proizvoda prate brojni incidenti ozbiljne posledice i ogromni materijalni gubici izazvani kontaminiranom hranom i vodom. Kao posledica većih globalnih kriza ili lokalnih incidenata sve više se pooštravaju uslovi, povećavaju zahtevi i traže garancije u pogledu ispravnosti i zdravstvene bezbednosti namirnica. Deo tih zahteva se odnosi i na kompetentno dokazivanje ispravnosti i bezbednosti hrane kroz punu i doslednu primenu nekog od aktuelnih sistema za upravljanje bezbednošću. Opredelenje da li će se to postići kroz HACCP koncept ili standard ISO 22000, prema našem mišljenju je samo deo konkretne potrebe (npr. izvozni poslovi) i/ili poslovne strategije kompanije. Dakle, nesporno je da će sistem upravljanja bezbednošću hrane vremenom morati da bude uveden i potvrđen (u nas to već predviđa Zakon o veterini, čl.80). Prema našem očekivanju, u zemljama u kojima je inspekcijski nadzor umrežen, stalan dosledan i veoma ozbiljan, u kojima su predmet svakodnevnog nadzora svi elementi i zahtevi PRP, GMP, SSOP, HACCP principi itd., gotovo smo sigurni da najveći deo kompanija neće ići na sertifikaciju sistema prema standardu ISO 22000:2005, kao što se nije certifikovao ni HACCP sistem (mada je u SAD obavezan - za meso i proizvode). Ovde pre svega mislimo na SAD, Kanadu i Australiju, budući da je u ovim državama sistematski nadzor i provera efikasnosti i efektivnosti sistema za upravljanje bezbednosti hrane u kompetenciji specijalizovanih tela nadležnih ministarstava (npr. FSIS CFSIS). Sta više, u slučaju uvoza, nezavisno od bilo kakve certifikacije ove zemlje priznaju samo proveru i mišljenje nadležnih nacionalnih tela. S druge strane, pretpostavljamo da će u Evropi značajan broj kompanija u "lancu hrane" ići na sertifikaciju prema standardu ISO 22000. Ovo se posebno odnosi na Srbiju i zemlje iz bližeg okruženja, budući da kod nas ali ni kod njih, još uvek nije izgrađen dobro organizovan i efikasan sistem nadzora u celokupnom lancu proizvodnje i prometa prehrambenih proizvoda.
PB  - Poslovna politika AD, Beograd
T2  - Kvalitet
T1  - Bezbednost hrane u svetlu novih standarda i zakonskih propisa
EP  - 35
IS  - 9-10
SP  - 30
VL  - 15
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1039
ER  - 

@article{
author = "Radovanović, Radomir and Tomić, Nikola and Tomašević, Igor",
year = "2005",
abstract = "Savremenu proizvodnju i promet prehrambenih proizvoda prate brojni incidenti ozbiljne posledice i ogromni materijalni gubici izazvani kontaminiranom hranom i vodom. Kao posledica većih globalnih kriza ili lokalnih incidenata sve više se pooštravaju uslovi, povećavaju zahtevi i traže garancije u pogledu ispravnosti i zdravstvene bezbednosti namirnica. Deo tih zahteva se odnosi i na kompetentno dokazivanje ispravnosti i bezbednosti hrane kroz punu i doslednu primenu nekog od aktuelnih sistema za upravljanje bezbednošću. Opredelenje da li će se to postići kroz HACCP koncept ili standard ISO 22000, prema našem mišljenju je samo deo konkretne potrebe (npr. izvozni poslovi) i/ili poslovne strategije kompanije. Dakle, nesporno je da će sistem upravljanja bezbednošću hrane vremenom morati da bude uveden i potvrđen (u nas to već predviđa Zakon o veterini, čl.80). Prema našem očekivanju, u zemljama u kojima je inspekcijski nadzor umrežen, stalan dosledan i veoma ozbiljan, u kojima su predmet svakodnevnog nadzora svi elementi i zahtevi PRP, GMP, SSOP, HACCP principi itd., gotovo smo sigurni da najveći deo kompanija neće ići na sertifikaciju sistema prema standardu ISO 22000:2005, kao što se nije certifikovao ni HACCP sistem (mada je u SAD obavezan - za meso i proizvode). Ovde pre svega mislimo na SAD, Kanadu i Australiju, budući da je u ovim državama sistematski nadzor i provera efikasnosti i efektivnosti sistema za upravljanje bezbednosti hrane u kompetenciji specijalizovanih tela nadležnih ministarstava (npr. FSIS CFSIS). Sta više, u slučaju uvoza, nezavisno od bilo kakve certifikacije ove zemlje priznaju samo proveru i mišljenje nadležnih nacionalnih tela. S druge strane, pretpostavljamo da će u Evropi značajan broj kompanija u "lancu hrane" ići na sertifikaciju prema standardu ISO 22000. Ovo se posebno odnosi na Srbiju i zemlje iz bližeg okruženja, budući da kod nas ali ni kod njih, još uvek nije izgrađen dobro organizovan i efikasan sistem nadzora u celokupnom lancu proizvodnje i prometa prehrambenih proizvoda.",
publisher = "Poslovna politika AD, Beograd",
journal = "Kvalitet",
title = "Bezbednost hrane u svetlu novih standarda i zakonskih propisa",
pages = "35-30",
number = "9-10",
volume = "15",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1039"
}

Radovanović, R., Tomić, N.,& Tomašević, I.. (2005). Bezbednost hrane u svetlu novih standarda i zakonskih propisa. in Kvalitet
Poslovna politika AD, Beograd., 15(9-10), 30-35.
https://hdl.handle.net/21.15107/rcub_agrospace_1039

Radovanović R, Tomić N, Tomašević I. Bezbednost hrane u svetlu novih standarda i zakonskih propisa. in Kvalitet. 2005;15(9-10):30-35.
https://hdl.handle.net/21.15107/rcub_agrospace_1039 .

Radovanović, Radomir, Tomić, Nikola, Tomašević, Igor, "Bezbednost hrane u svetlu novih standarda i zakonskih propisa" in Kvalitet, 15, no. 9-10 (2005):30-35,
https://hdl.handle.net/21.15107/rcub_agrospace_1039 .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Tomić, Nikola
AU  - Radovanović, Radomir
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/845
PB  - Poslovna politika AD, Beograd
T2  - Kvalitet
T1  - Rezultati ispitivanja mišljenja potrošača Srbije u vezi kvaliteta, obima i strukture potrošnje mesa i trajnih suhomesnatih proizvoda
EP  - 85
IS  - 1-2
SP  - 81
VL  - 14
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_845
ER  - 

@article{
author = "Tomašević, Igor and Tomić, Nikola and Radovanović, Radomir",
year = "2004",
publisher = "Poslovna politika AD, Beograd",
journal = "Kvalitet",
title = "Rezultati ispitivanja mišljenja potrošača Srbije u vezi kvaliteta, obima i strukture potrošnje mesa i trajnih suhomesnatih proizvoda",
pages = "85-81",
number = "1-2",
volume = "14",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_845"
}

Tomašević, I., Tomić, N.,& Radovanović, R.. (2004). Rezultati ispitivanja mišljenja potrošača Srbije u vezi kvaliteta, obima i strukture potrošnje mesa i trajnih suhomesnatih proizvoda. in Kvalitet
Poslovna politika AD, Beograd., 14(1-2), 81-85.
https://hdl.handle.net/21.15107/rcub_agrospace_845

Tomašević I, Tomić N, Radovanović R. Rezultati ispitivanja mišljenja potrošača Srbije u vezi kvaliteta, obima i strukture potrošnje mesa i trajnih suhomesnatih proizvoda. in Kvalitet. 2004;14(1-2):81-85.
https://hdl.handle.net/21.15107/rcub_agrospace_845 .

Tomašević, Igor, Tomić, Nikola, Radovanović, Radomir, "Rezultati ispitivanja mišljenja potrošača Srbije u vezi kvaliteta, obima i strukture potrošnje mesa i trajnih suhomesnatih proizvoda" in Kvalitet, 14, no. 1-2 (2004):81-85,
https://hdl.handle.net/21.15107/rcub_agrospace_845 .