TY  - CONF
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Šobajić, Slađana
AU  - Keškić, Tanja
AU  - Stanišić, Nikola
AU  - Pisinov, Boris
AU  - Todorović, Vanja
PY  - 2023-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/894
AB  - Rising processed meat consumption globally increases health concerns due to potential adverse
effects from nitrite metabolites like nitric-oxide and N-nitroso compounds. This study assessed the food
safety of processed meat products in the Serbian market, focusing on domestic manufacturers. Nitrite levels
(expressed as NaNO2) were assessed in emulsion-type cooked sausages on the last day of storage - as
labeled by product manufacturers. The contribution to acceptable dietary intake (ADI) of nitrites was also
evaluated. During a one-year period (2022-2023), the study analyzed a total of 59 meat products: 35 finely
grounded cooked sausages (29 small diameter, and 6 large diameter sausages) and 24 coarsely grounded
cooked sausages. Each product was evaluated based on three different lot numbers, following the standard
ISO procedure. The nitrite levels in coarsely grounded cooked sausages ranged from 17.82 to 69.99 mg/kg,
while finely grounded cooked sausages had nitrite content ranging from 3.72 to 68.22 mg/kg for small
diameter sausages and 28.85 to 62.87 mg/kg for large diameter sausages, which was well below maximum
allowable concentrations determined by national legislation (150 mg/kg). The Serbian population's estimated
dietary intake (EDI) of nitrites (as NaNO2) from consuming cooked sausages was 0.021 mg/kg BW/day,
significantly below the EFSA-recommended ADI of 0.1 mg/kg BW/day - it accounted for 20.57% of the
ADI.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
T1  - Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues
SP  - 73
EP  - 73
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_894
ER  - 

@conference{
author = "Stamenić, Tamara and Petričević, Maja and Šobajić, Slađana and Keškić, Tanja and Stanišić, Nikola and Pisinov, Boris and Todorović, Vanja",
year = "2023-10",
abstract = "Rising processed meat consumption globally increases health concerns due to potential adverse
effects from nitrite metabolites like nitric-oxide and N-nitroso compounds. This study assessed the food
safety of processed meat products in the Serbian market, focusing on domestic manufacturers. Nitrite levels
(expressed as NaNO2) were assessed in emulsion-type cooked sausages on the last day of storage - as
labeled by product manufacturers. The contribution to acceptable dietary intake (ADI) of nitrites was also
evaluated. During a one-year period (2022-2023), the study analyzed a total of 59 meat products: 35 finely
grounded cooked sausages (29 small diameter, and 6 large diameter sausages) and 24 coarsely grounded
cooked sausages. Each product was evaluated based on three different lot numbers, following the standard
ISO procedure. The nitrite levels in coarsely grounded cooked sausages ranged from 17.82 to 69.99 mg/kg,
while finely grounded cooked sausages had nitrite content ranging from 3.72 to 68.22 mg/kg for small
diameter sausages and 28.85 to 62.87 mg/kg for large diameter sausages, which was well below maximum
allowable concentrations determined by national legislation (150 mg/kg). The Serbian population's estimated
dietary intake (EDI) of nitrites (as NaNO2) from consuming cooked sausages was 0.021 mg/kg BW/day,
significantly below the EFSA-recommended ADI of 0.1 mg/kg BW/day - it accounted for 20.57% of the
ADI.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Book of abstracts of the 14th International Symposium „Modern trends in livestock production“",
title = "Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues",
pages = "73-73",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_894"
}

Stamenić, T., Petričević, M., Šobajić, S., Keškić, T., Stanišić, N., Pisinov, B.,& Todorović, V.. (2023-10). Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
Institute for Animal Husbandry, Belgrade-Zemun., 73-73.
https://hdl.handle.net/21.15107/rcub_ristocar_894

Stamenić T, Petričević M, Šobajić S, Keškić T, Stanišić N, Pisinov B, Todorović V. Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“. 2023;:73-73.
https://hdl.handle.net/21.15107/rcub_ristocar_894 .

Stamenić, Tamara, Petričević, Maja, Šobajić, Slađana, Keškić, Tanja, Stanišić, Nikola, Pisinov, Boris, Todorović, Vanja, "Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues" in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ (2023-10):73-73,
https://hdl.handle.net/21.15107/rcub_ristocar_894 .

TY  - JOUR
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Šobajić, Slađana
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Keškić, Tanja
AU  - Živković, Vladimir
PY  - 2023-06
UR  - http://r.istocar.bg.ac.rs/handle/123456789/870
AB  - Enhancing diet quality is a recognized strategy for reducing the burden of non-communicable diseases (NCDs), making it a primary focus of public health policies worldwide. The Nutri-Score, a front-of-pack labeling logo utilizing five color-coded letters (A, B, C, D, E), has been established as a means to assist consumers in promptly identifying healthier prepackaged foods within a given food category. It has a positive influence in terms of consumer awareness, perception, comprehension, and purchasing behavior and potentially contributes to a decrease in the prevalence of NCDs. The objective of this research was to assess the Nutri-Score of finely and coarsely ground cooked sausages available in the Serbian market. To accomplish this, a total of 189 packaged cooked sausages from the eight largest supermarket chains in the Belgrade region of the Republic of Serbia were analyzed. The sausages were evaluated using the Nutri-score method and categorized accordingly. The results of the Nutri-Score analysis revealed that only 1.1% of the cooked sausages fell into Group C, while 62.4% were classified as Group D, and 36.5% were classified as Group E. The reduction of sodium and saturated fatty acids, which are major contributors to unfavorable Nutri-scores in cooked sausages, is crucial due to their significant presence, often leading to their classification as "unhealthy foods."
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Nutritional evaluation of cooked sausages in the market of the republic of Serbia using the nutri-score methodology
VL  - 39
IS  - 1
SP  - 73
EP  - 86
DO  - 10.2298/BAH2202081R
ER  - 

@article{
author = "Stamenić, Tamara and Petričević, Maja and Šobajić, Slađana and Stajić, Slaviša and Stanišić, Nikola and Keškić, Tanja and Živković, Vladimir",
year = "2023-06",
abstract = "Enhancing diet quality is a recognized strategy for reducing the burden of non-communicable diseases (NCDs), making it a primary focus of public health policies worldwide. The Nutri-Score, a front-of-pack labeling logo utilizing five color-coded letters (A, B, C, D, E), has been established as a means to assist consumers in promptly identifying healthier prepackaged foods within a given food category. It has a positive influence in terms of consumer awareness, perception, comprehension, and purchasing behavior and potentially contributes to a decrease in the prevalence of NCDs. The objective of this research was to assess the Nutri-Score of finely and coarsely ground cooked sausages available in the Serbian market. To accomplish this, a total of 189 packaged cooked sausages from the eight largest supermarket chains in the Belgrade region of the Republic of Serbia were analyzed. The sausages were evaluated using the Nutri-score method and categorized accordingly. The results of the Nutri-Score analysis revealed that only 1.1% of the cooked sausages fell into Group C, while 62.4% were classified as Group D, and 36.5% were classified as Group E. The reduction of sodium and saturated fatty acids, which are major contributors to unfavorable Nutri-scores in cooked sausages, is crucial due to their significant presence, often leading to their classification as "unhealthy foods."",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Nutritional evaluation of cooked sausages in the market of the republic of Serbia using the nutri-score methodology",
volume = "39",
number = "1",
pages = "73-86",
doi = "10.2298/BAH2202081R"
}

Stamenić, T., Petričević, M., Šobajić, S., Stajić, S., Stanišić, N., Keškić, T.,& Živković, V.. (2023-06). Nutritional evaluation of cooked sausages in the market of the republic of Serbia using the nutri-score methodology. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 39(1), 73-86.
https://doi.org/10.2298/BAH2202081R

Stamenić T, Petričević M, Šobajić S, Stajić S, Stanišić N, Keškić T, Živković V. Nutritional evaluation of cooked sausages in the market of the republic of Serbia using the nutri-score methodology. in Biotechnology in Animal Husbandry. 2023;39(1):73-86.
doi:10.2298/BAH2202081R .

Stamenić, Tamara, Petričević, Maja, Šobajić, Slađana, Stajić, Slaviša, Stanišić, Nikola, Keškić, Tanja, Živković, Vladimir, "Nutritional evaluation of cooked sausages in the market of the republic of Serbia using the nutri-score methodology" in Biotechnology in Animal Husbandry, 39, no. 1 (2023-06):73-86,
https://doi.org/10.2298/BAH2202081R . .

TY  - JOUR
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Šobajić, Slađana
AU  - Stanišić, Nikola
AU  - Cekić, Bogdan
AU  - Petričević, Veselin
AU  - Delić, Nikola
PY  - 2022-12
UR  - http://r.istocar.bg.ac.rs/handle/123456789/841
AB  - In order to evaluate the effect of raw meat's freezing/thawing
process on meat products produced from them, frankfurter's quality was monitored.
Fresh beef meat was grounded and separated into two lots – the first lot was
immediately used in the preparation of frankfurters (G1F), and the other lot was
frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the
second group of frankfurters (G2F). Physicochemical and technological properties
were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the
frankfurters made from these samples. Frozen storage significantly affected
(p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC,
total pigment, and total heme pigment in the raw meat samples; some frankfurters
characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness)
were affected (p<0.05). However, the differences in the final products' process
loss/cooking loss/frying loss and FRP were not significant. The sensory evaluation
did not show any significance between the two groups of frankfurters It can be
concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the
consequential thawing process (at 4°C for 24h) does not significantly affect the
overall acceptability of frankfurters prepared from them. However, effects on the
marked changes in instrumental color are apparent.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef
VL  - 38
IS  - 2
SP  - 171
EP  - 187
DO  - 10.2298/BAH2202171S
ER  - 

@article{
author = "Stamenić, Tamara and Petričević, Maja and Šobajić, Slađana and Stanišić, Nikola and Cekić, Bogdan and Petričević, Veselin and Delić, Nikola",
year = "2022-12",
abstract = "In order to evaluate the effect of raw meat's freezing/thawing
process on meat products produced from them, frankfurter's quality was monitored.
Fresh beef meat was grounded and separated into two lots – the first lot was
immediately used in the preparation of frankfurters (G1F), and the other lot was
frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the
second group of frankfurters (G2F). Physicochemical and technological properties
were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the
frankfurters made from these samples. Frozen storage significantly affected
(p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC,
total pigment, and total heme pigment in the raw meat samples; some frankfurters
characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness)
were affected (p<0.05). However, the differences in the final products' process
loss/cooking loss/frying loss and FRP were not significant. The sensory evaluation
did not show any significance between the two groups of frankfurters It can be
concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the
consequential thawing process (at 4°C for 24h) does not significantly affect the
overall acceptability of frankfurters prepared from them. However, effects on the
marked changes in instrumental color are apparent.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef",
volume = "38",
number = "2",
pages = "171-187",
doi = "10.2298/BAH2202171S"
}

Stamenić, T., Petričević, M., Šobajić, S., Stanišić, N., Cekić, B., Petričević, V.,& Delić, N.. (2022-12). Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 38(2), 171-187.
https://doi.org/10.2298/BAH2202171S

Stamenić T, Petričević M, Šobajić S, Stanišić N, Cekić B, Petričević V, Delić N. Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef. in Biotechnology in Animal Husbandry. 2022;38(2):171-187.
doi:10.2298/BAH2202171S .

Stamenić, Tamara, Petričević, Maja, Šobajić, Slađana, Stanišić, Nikola, Cekić, Bogdan, Petričević, Veselin, Delić, Nikola, "Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef" in Biotechnology in Animal Husbandry, 38, no. 2 (2022-12):171-187,
https://doi.org/10.2298/BAH2202171S . .

TY  - JOUR
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Samolovac, Ljiljana
AU  - Šobajić, Slađana
AU  - Cekić, Bogdan
AU  - Gogić, Marija
AU  - Živković, Vladimir
PY  - 2021-09
UR  - http://r.istocar.bg.ac.rs/handle/123456789/737
AB  - Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on the sensory and microbiological properties of meat products. According to the Regulation on the quality of ground meat, meat preparations and meat products (Official Gazette of RS 50/2019), the salt content in meat products is not defined. The average NaCl values in these products can be concluded by comparison with available experimental and literature data. The aim of this study was to examine the content of sodium chloride in different meat products from 3 different production batches locally produced. A total of 42 samples were tested: Kulen and Čajna sausage (fermented sausages), dry tenderloin (cured meat products), smoked tenderloin (smoked products), hot dog (finely chopped boiled sausage), Serbian sausage (coarsely chopped boiled sausage) and pancetta (bacon). The highest average sodium chloride content was found in dry tenderloin (4.49g/100 g) while the lowest content was measured in hot dogs (1.88g/100 g). Comparing the obtained values of sodium chloride content with the values obtained by other authors for fermented products (Kulen and Čajna sausage), the tested products had significantly higher values of salt content, while the lowest average content of sodium chloride was found in smoked tenderloin samples. For other products, the content of the tested parameter was similar to the values reported in the literature. After the analysis of available samples, it was determined that the manufacturer adhered to the prescribed amounts of NaCl, according to the recipe, in every product. There weren't any notable deviations in the preparation of monitored meat products.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Contents of sodium-chloride in various groups of locally manufactured meat
VL  - 37
IS  - 3
SP  - 223
EP  - 234
DO  - doi.org/10.2298/BAH2103223S
ER  - 

@article{
author = "Stamenić, Tamara and Petričević, Maja and Samolovac, Ljiljana and Šobajić, Slađana and Cekić, Bogdan and Gogić, Marija and Živković, Vladimir",
year = "2021-09",
abstract = "Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on the sensory and microbiological properties of meat products. According to the Regulation on the quality of ground meat, meat preparations and meat products (Official Gazette of RS 50/2019), the salt content in meat products is not defined. The average NaCl values in these products can be concluded by comparison with available experimental and literature data. The aim of this study was to examine the content of sodium chloride in different meat products from 3 different production batches locally produced. A total of 42 samples were tested: Kulen and Čajna sausage (fermented sausages), dry tenderloin (cured meat products), smoked tenderloin (smoked products), hot dog (finely chopped boiled sausage), Serbian sausage (coarsely chopped boiled sausage) and pancetta (bacon). The highest average sodium chloride content was found in dry tenderloin (4.49g/100 g) while the lowest content was measured in hot dogs (1.88g/100 g). Comparing the obtained values of sodium chloride content with the values obtained by other authors for fermented products (Kulen and Čajna sausage), the tested products had significantly higher values of salt content, while the lowest average content of sodium chloride was found in smoked tenderloin samples. For other products, the content of the tested parameter was similar to the values reported in the literature. After the analysis of available samples, it was determined that the manufacturer adhered to the prescribed amounts of NaCl, according to the recipe, in every product. There weren't any notable deviations in the preparation of monitored meat products.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Contents of sodium-chloride in various groups of locally manufactured meat",
volume = "37",
number = "3",
pages = "223-234",
doi = "doi.org/10.2298/BAH2103223S"
}

Stamenić, T., Petričević, M., Samolovac, L., Šobajić, S., Cekić, B., Gogić, M.,& Živković, V.. (2021-09). Contents of sodium-chloride in various groups of locally manufactured meat. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 37(3), 223-234.
https://doi.org/doi.org/10.2298/BAH2103223S

Stamenić T, Petričević M, Samolovac L, Šobajić S, Cekić B, Gogić M, Živković V. Contents of sodium-chloride in various groups of locally manufactured meat. in Biotechnology in Animal Husbandry. 2021;37(3):223-234.
doi:doi.org/10.2298/BAH2103223S .

Stamenić, Tamara, Petričević, Maja, Samolovac, Ljiljana, Šobajić, Slađana, Cekić, Bogdan, Gogić, Marija, Živković, Vladimir, "Contents of sodium-chloride in various groups of locally manufactured meat" in Biotechnology in Animal Husbandry, 37, no. 3 (2021-09):223-234,
https://doi.org/doi.org/10.2298/BAH2103223S . .