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  - CONF
AU  - Munćan, Petar
AU  - Živković, D.
AU  - Jevtić, S.
PY  - 1997
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/118
AB  - This investigation, based on statistical data collected in the course of a 10-year period, comprised the potato production and consumption in Yugoslavia as well as in particular regions of Serbia. On the basis of the average economic results achieved on two large occurrences of husbandry in the region of Vojvodina, we estimated the changes in the economic position of potato growers. Principal tendencies in potato production and consumption and the changes in the economic position of potato growers were investigated by comparing the average values from the 1990-1992 period and the 1980-1982 one.
C3  - Acta Horticulturae
T1  - Changes in potato production, consumption, economic position of potato growers in Yugoslavia
EP  - 1030
SP  - 1025
VL  - 462
DO  - 10.17660/ActaHortic.1997.462.162
ER  - 

@conference{
author = "Munćan, Petar and Živković, D. and Jevtić, S.",
year = "1997",
abstract = "This investigation, based on statistical data collected in the course of a 10-year period, comprised the potato production and consumption in Yugoslavia as well as in particular regions of Serbia. On the basis of the average economic results achieved on two large occurrences of husbandry in the region of Vojvodina, we estimated the changes in the economic position of potato growers. Principal tendencies in potato production and consumption and the changes in the economic position of potato growers were investigated by comparing the average values from the 1990-1992 period and the 1980-1982 one.",
journal = "Acta Horticulturae",
title = "Changes in potato production, consumption, economic position of potato growers in Yugoslavia",
pages = "1030-1025",
volume = "462",
doi = "10.17660/ActaHortic.1997.462.162"
}

Munćan, P., Živković, D.,& Jevtić, S.. (1997). Changes in potato production, consumption, economic position of potato growers in Yugoslavia. in Acta Horticulturae, 462, 1025-1030.
https://doi.org/10.17660/ActaHortic.1997.462.162

Munćan P, Živković D, Jevtić S. Changes in potato production, consumption, economic position of potato growers in Yugoslavia. in Acta Horticulturae. 1997;462:1025-1030.
doi:10.17660/ActaHortic.1997.462.162 .

Munćan, Petar, Živković, D., Jevtić, S., "Changes in potato production, consumption, economic position of potato growers in Yugoslavia" in Acta Horticulturae, 462 (1997):1025-1030,
https://doi.org/10.17660/ActaHortic.1997.462.162 . .