TY  - JOUR
AU  - Stajić, Slaviša
AU  - Tomašević, Igor
AU  - Tomović, Vladimir
AU  - Stanišić, Nikola
PY  - 2022
UR  - http://r.istocar.bg.ac.rs/handle/123456789/807
AB  - The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, wheat (treatments WH3, WH6), maize (CN3, CN6), pea (PA3, PA6) and potato (PT3, PT6). The pH values of all treatments were similar (6.12–6.27) and corresponded to emulsified-type meat products. Phosphate replacement by fibre led to higher cooking loss (CL) values, from 1.29 (CN6) to 2.43 (PT6) times, not significantly only in CN6 and PA6. Increment in the fibre content led to a significantly lower CL only in the case of maize fibre. On the other hand, all treatments with dietary fibre had significantly lower fluid release under pressure compared to control, while the influence of different fibre types and increase in fibre content was not observed. WH6, CN3, CN6 and PA3 had significantly higher lightness, while all treatments, except for WH6 and PA6, had significantly higher redness. Yellow tones were similar within all treatments. Texture parameters were affected by phosphate replacement with dietary fibres, as hardness and chewiness were higher, while springiness and cohesiveness were lower. No effect of the type of fibre or its level was observed.
PB  - VÚP Food Research Institute NAFC
T2  - Journal of Food and Nutrition Research
T1  - Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride
VL  - 61
SP  - 277
EP  - 285
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_807
ER  - 

@article{
author = "Stajić, Slaviša and Tomašević, Igor and Tomović, Vladimir and Stanišić, Nikola",
year = "2022",
abstract = "The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, wheat (treatments WH3, WH6), maize (CN3, CN6), pea (PA3, PA6) and potato (PT3, PT6). The pH values of all treatments were similar (6.12–6.27) and corresponded to emulsified-type meat products. Phosphate replacement by fibre led to higher cooking loss (CL) values, from 1.29 (CN6) to 2.43 (PT6) times, not significantly only in CN6 and PA6. Increment in the fibre content led to a significantly lower CL only in the case of maize fibre. On the other hand, all treatments with dietary fibre had significantly lower fluid release under pressure compared to control, while the influence of different fibre types and increase in fibre content was not observed. WH6, CN3, CN6 and PA3 had significantly higher lightness, while all treatments, except for WH6 and PA6, had significantly higher redness. Yellow tones were similar within all treatments. Texture parameters were affected by phosphate replacement with dietary fibres, as hardness and chewiness were higher, while springiness and cohesiveness were lower. No effect of the type of fibre or its level was observed.",
publisher = "VÚP Food Research Institute NAFC",
journal = "Journal of Food and Nutrition Research",
title = "Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride",
volume = "61",
pages = "277-285",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_807"
}

Stajić, S., Tomašević, I., Tomović, V.,& Stanišić, N.. (2022). Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride. in Journal of Food and Nutrition Research
VÚP Food Research Institute NAFC., 61, 277-285.
https://hdl.handle.net/21.15107/rcub_ristocar_807

Stajić S, Tomašević I, Tomović V, Stanišić N. Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride. in Journal of Food and Nutrition Research. 2022;61:277-285.
https://hdl.handle.net/21.15107/rcub_ristocar_807 .

Stajić, Slaviša, Tomašević, Igor, Tomović, Vladimir, Stanišić, Nikola, "Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride" in Journal of Food and Nutrition Research, 61 (2022):277-285,
https://hdl.handle.net/21.15107/rcub_ristocar_807 .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Tomašević, Igor B.
AU  - Djekic, Ilija
AU  - Ivanović, Nikola
AU  - Živković, Dušan
PY  - 2018
UR  - http://r.istocar.bg.ac.rs/handle/123456789/547
AB  - Animal fat in all-chicken frankfurters (control) was replaced with pretreated linseed oil to provide 50 and 100% of recommended daily alpha-linolenic acid intake. Linseed oil was pretreated with multifunctional corn ingredient (E25 and E50) and alginate mixture (G25 and G50). No impairments in water binding properties of the modified frankfurter matrix were observed. Significant increase in b* and h values was observed, intensively in G treatments. Significantly higher hardness was observed in E25 and chewiness in both E treatments. During storage, an increase in yellowness, hardness, cohesiveness, and chewiness was recorded in all treatments including control. Significant improvement of fatty acid profiles was recorded in all modified frankfurters. Observed differences in some parameters of technological characteristics were not confirmed in sensory evaluations. The results of sensory analysis indicate that the level of fat replacement with linseed oil and the manner of pretreatment did not lead to unacceptability. Practical applicationsFrankfurters are well-known comminuted meat products usually made from pork and beef, but despite a considerable increase in poultry meat production over the past two decades, research on all-poultry frankfurters with fat partly replaced by pretreated oil are rare. The results of this current study showed that all-chicken frankfurters with 50% of recommended daily intake of ALA had very similar characteristics to control, while increasing content of linseed oil (to 100%) potentially can impair sensory characteristics, depending of oil pretreatment, but not below the acceptability. Since data in literature are scarce in terms of all-chicken frankfurters with fat partly replaced by pretreated oil, the results of this research complement the results of the research on pork and beef frankfurters and the results of the study on the use of linseed oil in other meat products.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Use of linseed oil in improving the quality of chicken frankfurters
VL  - 42
IS  - 2
DO  - 10.1111/jfpp.13529
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Tomašević, Igor B. and Djekic, Ilija and Ivanović, Nikola and Živković, Dušan",
year = "2018",
abstract = "Animal fat in all-chicken frankfurters (control) was replaced with pretreated linseed oil to provide 50 and 100% of recommended daily alpha-linolenic acid intake. Linseed oil was pretreated with multifunctional corn ingredient (E25 and E50) and alginate mixture (G25 and G50). No impairments in water binding properties of the modified frankfurter matrix were observed. Significant increase in b* and h values was observed, intensively in G treatments. Significantly higher hardness was observed in E25 and chewiness in both E treatments. During storage, an increase in yellowness, hardness, cohesiveness, and chewiness was recorded in all treatments including control. Significant improvement of fatty acid profiles was recorded in all modified frankfurters. Observed differences in some parameters of technological characteristics were not confirmed in sensory evaluations. The results of sensory analysis indicate that the level of fat replacement with linseed oil and the manner of pretreatment did not lead to unacceptability. Practical applicationsFrankfurters are well-known comminuted meat products usually made from pork and beef, but despite a considerable increase in poultry meat production over the past two decades, research on all-poultry frankfurters with fat partly replaced by pretreated oil are rare. The results of this current study showed that all-chicken frankfurters with 50% of recommended daily intake of ALA had very similar characteristics to control, while increasing content of linseed oil (to 100%) potentially can impair sensory characteristics, depending of oil pretreatment, but not below the acceptability. Since data in literature are scarce in terms of all-chicken frankfurters with fat partly replaced by pretreated oil, the results of this research complement the results of the research on pork and beef frankfurters and the results of the study on the use of linseed oil in other meat products.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Use of linseed oil in improving the quality of chicken frankfurters",
volume = "42",
number = "2",
doi = "10.1111/jfpp.13529"
}

Stajić, S., Stanišić, N., Tomašević, I. B., Djekic, I., Ivanović, N.,& Živković, D.. (2018). Use of linseed oil in improving the quality of chicken frankfurters. in Journal of Food Processing and Preservation
Wiley, Hoboken., 42(2).
https://doi.org/10.1111/jfpp.13529

Stajić S, Stanišić N, Tomašević IB, Djekic I, Ivanović N, Živković D. Use of linseed oil in improving the quality of chicken frankfurters. in Journal of Food Processing and Preservation. 2018;42(2).
doi:10.1111/jfpp.13529 .

Stajić, Slaviša, Stanišić, Nikola, Tomašević, Igor B., Djekic, Ilija, Ivanović, Nikola, Živković, Dušan, "Use of linseed oil in improving the quality of chicken frankfurters" in Journal of Food Processing and Preservation, 42, no. 2 (2018),
https://doi.org/10.1111/jfpp.13529 . .

TY  - JOUR
AU  - Smigic, Nada
AU  - Djekic, Ilija
AU  - Tomašević, Igor B.
AU  - Stanišić, Nikola
AU  - Nedeljković, Aleksandar
AU  - Luković, Verica
AU  - Miocinović, Jelena
PY  - 2017
UR  - http://r.istocar.bg.ac.rs/handle/123456789/523
AB  - Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  (lt)  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Organic and conventional milk - insight on potential differences
VL  - 119
IS  - 2
SP  - 366
EP  - 376
DO  - 10.1108/BFJ-06-2016-0237
ER  - 

@article{
author = "Smigic, Nada and Djekic, Ilija and Tomašević, Igor B. and Stanišić, Nikola and Nedeljković, Aleksandar and Luković, Verica and Miocinović, Jelena",
year = "2017",
abstract = "Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  (lt)  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Organic and conventional milk - insight on potential differences",
volume = "119",
number = "2",
pages = "366-376",
doi = "10.1108/BFJ-06-2016-0237"
}

Smigic, N., Djekic, I., Tomašević, I. B., Stanišić, N., Nedeljković, A., Luković, V.,& Miocinović, J.. (2017). Organic and conventional milk - insight on potential differences. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 119(2), 366-376.
https://doi.org/10.1108/BFJ-06-2016-0237

Smigic N, Djekic I, Tomašević IB, Stanišić N, Nedeljković A, Luković V, Miocinović J. Organic and conventional milk - insight on potential differences. in British Food Journal. 2017;119(2):366-376.
doi:10.1108/BFJ-06-2016-0237 .

Smigic, Nada, Djekic, Ilija, Tomašević, Igor B., Stanišić, Nikola, Nedeljković, Aleksandar, Luković, Verica, Miocinović, Jelena, "Organic and conventional milk - insight on potential differences" in British Food Journal, 119, no. 2 (2017):366-376,
https://doi.org/10.1108/BFJ-06-2016-0237 . .

TY  - JOUR
AU  - Smigic, Nada
AU  - Djekic, Ilija
AU  - Tomašević, Igor B.
AU  - Stanišić, Nikola
AU  - Nedeljković, Aleksandar
AU  - Luković, Verica
AU  - Miocinović, Jelena
PY  - 2017
UR  - http://r.istocar.bg.ac.rs/handle/123456789/587
AB  - Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  (lt)  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Organic and conventional milk - insight on potential differences
VL  - 119
IS  - 2
SP  - 366
EP  - 376
DO  - 10.1108/BFJ-06-2016-0237
ER  - 

@article{
author = "Smigic, Nada and Djekic, Ilija and Tomašević, Igor B. and Stanišić, Nikola and Nedeljković, Aleksandar and Luković, Verica and Miocinović, Jelena",
year = "2017",
abstract = "Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  (lt)  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Organic and conventional milk - insight on potential differences",
volume = "119",
number = "2",
pages = "366-376",
doi = "10.1108/BFJ-06-2016-0237"
}

Smigic, N., Djekic, I., Tomašević, I. B., Stanišić, N., Nedeljković, A., Luković, V.,& Miocinović, J.. (2017). Organic and conventional milk - insight on potential differences. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 119(2), 366-376.
https://doi.org/10.1108/BFJ-06-2016-0237

Smigic N, Djekic I, Tomašević IB, Stanišić N, Nedeljković A, Luković V, Miocinović J. Organic and conventional milk - insight on potential differences. in British Food Journal. 2017;119(2):366-376.
doi:10.1108/BFJ-06-2016-0237 .

Smigic, Nada, Djekic, Ilija, Tomašević, Igor B., Stanišić, Nikola, Nedeljković, Aleksandar, Luković, Verica, Miocinović, Jelena, "Organic and conventional milk - insight on potential differences" in British Food Journal, 119, no. 2 (2017):366-376,
https://doi.org/10.1108/BFJ-06-2016-0237 . .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Keškić, Tanja
AU  - Miloradović, Zorana
AU  - Kos, Andrea
AU  - Tomašević, Igor
AU  - Puđa, Predrag
PY  - 2016-10-11
UR  - http://r.istocar.bg.ac.rs/handle/123456789/946
AB  - During the last 3 years, high aflatoxin M1 (AFM1) concentrations in milk and dairy products occurred in Serbia. It resulted in periodical change of the official regulations regarding maximum levels (MLs) of AFM1 as set by the Serbian Government. The aim of this study was to compare the occurrence of AFM1 in raw milk and dairy products during 2015 and also to determine whether there were some differences in AFM1 level among seasons. The AFM1 level exceeded the European Union ML in 29.3% of raw milk and 4.2% of milk product samples. The highest level of AFM1 in raw milk was found during the autumn season, while during the rest of the 2015, it was significantly lower. Although the improvement of dairy products safety was evident in 2015 when compared to 2013 and 2014, the cause of high concentrations in raw milk remained unresolved yet. This study indicates that dairy plants introduced control measures and refused reception of too high contaminated raw milk.
PB  - Taylor & Francis Ltd
T2  - Food Additives & Contaminants: Part B-Surveillance
T1  - The aflatoxin M1 crisis in the Serbian dairy sector: the year after
VL  - 10
IS  - 1
SP  - 1
EP  - 4
DO  - https://doi.org/10.1080/19393210.2016.1210243
ER  - 

@article{
author = "Miočinović, Jelena and Keškić, Tanja and Miloradović, Zorana and Kos, Andrea and Tomašević, Igor and Puđa, Predrag",
year = "2016-10-11",
abstract = "During the last 3 years, high aflatoxin M1 (AFM1) concentrations in milk and dairy products occurred in Serbia. It resulted in periodical change of the official regulations regarding maximum levels (MLs) of AFM1 as set by the Serbian Government. The aim of this study was to compare the occurrence of AFM1 in raw milk and dairy products during 2015 and also to determine whether there were some differences in AFM1 level among seasons. The AFM1 level exceeded the European Union ML in 29.3% of raw milk and 4.2% of milk product samples. The highest level of AFM1 in raw milk was found during the autumn season, while during the rest of the 2015, it was significantly lower. Although the improvement of dairy products safety was evident in 2015 when compared to 2013 and 2014, the cause of high concentrations in raw milk remained unresolved yet. This study indicates that dairy plants introduced control measures and refused reception of too high contaminated raw milk.",
publisher = "Taylor & Francis Ltd",
journal = "Food Additives & Contaminants: Part B-Surveillance",
title = "The aflatoxin M1 crisis in the Serbian dairy sector: the year after",
volume = "10",
number = "1",
pages = "1-4",
doi = "https://doi.org/10.1080/19393210.2016.1210243"
}

Miočinović, J., Keškić, T., Miloradović, Z., Kos, A., Tomašević, I.,& Puđa, P.. (2016-10-11). The aflatoxin M1 crisis in the Serbian dairy sector: the year after. in Food Additives & Contaminants: Part B-Surveillance
Taylor & Francis Ltd., 10(1), 1-4.
https://doi.org/https://doi.org/10.1080/19393210.2016.1210243

Miočinović J, Keškić T, Miloradović Z, Kos A, Tomašević I, Puđa P. The aflatoxin M1 crisis in the Serbian dairy sector: the year after. in Food Additives & Contaminants: Part B-Surveillance. 2016;10(1):1-4.
doi:https://doi.org/10.1080/19393210.2016.1210243 .

Miočinović, Jelena, Keškić, Tanja, Miloradović, Zorana, Kos, Andrea, Tomašević, Igor, Puđa, Predrag, "The aflatoxin M1 crisis in the Serbian dairy sector: the year after" in Food Additives & Contaminants: Part B-Surveillance, 10, no. 1 (2016-10-11):1-4,
https://doi.org/https://doi.org/10.1080/19393210.2016.1210243 . .

TY  - JOUR
AU  - Tomović, Vladimir
AU  - Stanišić, Nikola
AU  - Jokanović, Marija
AU  - Kevrešan, Žarko
AU  - Šojić, Branislav
AU  - Škaljac, Snežana
AU  - Tomašević, Igor
AU  - Martinović, Aleksandra
AU  - Despotović, Aleksandra
AU  - Šuput, Danijela
PY  - 2016
UR  - http://r.istocar.bg.ac.rs/handle/123456789/786
AB  - Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P>0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P aQuality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P>0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH24h, CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.
PB  - Association of the Chemical Engineers of Serbia - AChE
T2  - Hemijska industrija
T1  - Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight
VL  - 70
IS  - 5
SP  - 557
EP  - 564
DO  - 10.2298/HEMIND150613063T
ER  - 

@article{
author = "Tomović, Vladimir and Stanišić, Nikola and Jokanović, Marija and Kevrešan, Žarko and Šojić, Branislav and Škaljac, Snežana and Tomašević, Igor and Martinović, Aleksandra and Despotović, Aleksandra and Šuput, Danijela",
year = "2016",
abstract = "Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P>0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P aQuality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P>0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH24h, CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.",
publisher = "Association of the Chemical Engineers of Serbia - AChE",
journal = "Hemijska industrija",
title = "Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight",
volume = "70",
number = "5",
pages = "557-564",
doi = "10.2298/HEMIND150613063T"
}

Tomović, V., Stanišić, N., Jokanović, M., Kevrešan, Ž., Šojić, B., Škaljac, S., Tomašević, I., Martinović, A., Despotović, A.,& Šuput, D.. (2016). Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. in Hemijska industrija
Association of the Chemical Engineers of Serbia - AChE., 70(5), 557-564.
https://doi.org/10.2298/HEMIND150613063T

Tomović V, Stanišić N, Jokanović M, Kevrešan Ž, Šojić B, Škaljac S, Tomašević I, Martinović A, Despotović A, Šuput D. Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. in Hemijska industrija. 2016;70(5):557-564.
doi:10.2298/HEMIND150613063T .

Tomović, Vladimir, Stanišić, Nikola, Jokanović, Marija, Kevrešan, Žarko, Šojić, Branislav, Škaljac, Snežana, Tomašević, Igor, Martinović, Aleksandra, Despotović, Aleksandra, Šuput, Danijela, "Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight" in Hemijska industrija, 70, no. 5 (2016):557-564,
https://doi.org/10.2298/HEMIND150613063T . .

TY  - JOUR
AU  - Tomović, Vladimir
AU  - Stanišić, Nikola
AU  - Jokanović, Marija R.
AU  - Kevrešan, Žarko S.
AU  - Sojic, Branislav V.
AU  - Skaljac, Snezana B.
AU  - Tomašević, Igor B.
AU  - Martinović, Aleksandra B.
AU  - Despotović, Aleksandra R.
AU  - Suput, Danijela Z.
PY  - 2016
UR  - http://r.istocar.bg.ac.rs/handle/123456789/499
AB  - Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P > 0.05) on water-holding capacity, protein, total fat and K, P and Ca content. The M. psoas major was the highest in pH(24h), water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH(24h), CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.
PB  - Association of Chemical Engineers of Serbia
T2  - Hemijska industrija
T1  - Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight
VL  - 70
IS  - 5
SP  - 557
EP  - 564
DO  - 10.2298/HEMIND150613063T
ER  - 

@article{
author = "Tomović, Vladimir and Stanišić, Nikola and Jokanović, Marija R. and Kevrešan, Žarko S. and Sojic, Branislav V. and Skaljac, Snezana B. and Tomašević, Igor B. and Martinović, Aleksandra B. and Despotović, Aleksandra R. and Suput, Danijela Z.",
year = "2016",
abstract = "Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P > 0.05) on water-holding capacity, protein, total fat and K, P and Ca content. The M. psoas major was the highest in pH(24h), water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH(24h), CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.",
publisher = "Association of Chemical Engineers of Serbia",
journal = "Hemijska industrija",
title = "Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight",
volume = "70",
number = "5",
pages = "557-564",
doi = "10.2298/HEMIND150613063T"
}

Tomović, V., Stanišić, N., Jokanović, M. R., Kevrešan, Ž. S., Sojic, B. V., Skaljac, S. B., Tomašević, I. B., Martinović, A. B., Despotović, A. R.,& Suput, D. Z.. (2016). Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. in Hemijska industrija
Association of Chemical Engineers of Serbia., 70(5), 557-564.
https://doi.org/10.2298/HEMIND150613063T

Tomović V, Stanišić N, Jokanović MR, Kevrešan ŽS, Sojic BV, Skaljac SB, Tomašević IB, Martinović AB, Despotović AR, Suput DZ. Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. in Hemijska industrija. 2016;70(5):557-564.
doi:10.2298/HEMIND150613063T .

Tomović, Vladimir, Stanišić, Nikola, Jokanović, Marija R., Kevrešan, Žarko S., Sojic, Branislav V., Skaljac, Snezana B., Tomašević, Igor B., Martinović, Aleksandra B., Despotović, Aleksandra R., Suput, Danijela Z., "Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight" in Hemijska industrija, 70, no. 5 (2016):557-564,
https://doi.org/10.2298/HEMIND150613063T . .

TY  - JOUR
AU  - Tomašević, Igor B.
AU  - Nedeljković, Aleksandar
AU  - Stanišić, Nikola
AU  - Puda, Predrag
PY  - 2016
UR  - http://r.istocar.bg.ac.rs/handle/123456789/482
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics
VL  - 96
IS  - 6
SP  - 103
EP  - 107
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_482
ER  - 

@article{
author = "Tomašević, Igor B. and Nedeljković, Aleksandar and Stanišić, Nikola and Puda, Predrag",
year = "2016",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics",
volume = "96",
number = "6",
pages = "103-107",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_482"
}

Tomašević, I. B., Nedeljković, A., Stanišić, N.,& Puda, P.. (2016). Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 96(6), 103-107.
https://hdl.handle.net/21.15107/rcub_ristocar_482

Tomašević IB, Nedeljković A, Stanišić N, Puda P. Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics. in Fleischwirtschaft. 2016;96(6):103-107.
https://hdl.handle.net/21.15107/rcub_ristocar_482 .

Tomašević, Igor B., Nedeljković, Aleksandar, Stanišić, Nikola, Puda, Predrag, "Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics" in Fleischwirtschaft, 96, no. 6 (2016):103-107,
https://hdl.handle.net/21.15107/rcub_ristocar_482 .

TY  - JOUR
AU  - Tomašević, Igor B.
AU  - Tomović, Vladimir
AU  - Stajić, Slaviša
AU  - Jokanović, Marija R.
AU  - Stanišić, Nikola
AU  - Živković, Dušan
PY  - 2015
UR  - http://r.istocar.bg.ac.rs/handle/123456789/446
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks
VL  - 95
IS  - 9
SP  - 121
EP  - 124
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_446
ER  - 

@article{
author = "Tomašević, Igor B. and Tomović, Vladimir and Stajić, Slaviša and Jokanović, Marija R. and Stanišić, Nikola and Živković, Dušan",
year = "2015",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks",
volume = "95",
number = "9",
pages = "121-124",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_446"
}

Tomašević, I. B., Tomović, V., Stajić, S., Jokanović, M. R., Stanišić, N.,& Živković, D.. (2015). Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 95(9), 121-124.
https://hdl.handle.net/21.15107/rcub_ristocar_446

Tomašević IB, Tomović V, Stajić S, Jokanović MR, Stanišić N, Živković D. Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks. in Fleischwirtschaft. 2015;95(9):121-124.
https://hdl.handle.net/21.15107/rcub_ristocar_446 .

Tomašević, Igor B., Tomović, Vladimir, Stajić, Slaviša, Jokanović, Marija R., Stanišić, Nikola, Živković, Dušan, "Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks" in Fleischwirtschaft, 95, no. 9 (2015):121-124,
https://hdl.handle.net/21.15107/rcub_ristocar_446 .