TY  - CONF
AU  - Petričević, Veselin
AU  - Lukić, Miloš
AU  - Škrbić, Zdenka
AU  - Dosković, Vladimir
AU  - Rakonjac, Simeon
AU  - Petričević, Maja
AU  - Milenković, Danijel
PY  - 2024-03
UR  - http://r.istocar.bg.ac.rs/handle/123456789/989
AB  - This study aimed to explore how hybrid varieties impact broiler
chickens' production and slaughter performance. We applied standard rearing
techniques over a 42-day period. The trial involved a total of 420 broiler chickens
of the following hybrids: Cobb 500 and Ross 308. Weekly performance tests were
conducted, assessing average daily gain, feed consumption, feed conversion rate,
mortality, and European Poultry Efficiency Factor. After controlling for final
body weights on the 42nd day, a random sample of 12 broilers per genotype, with
an equal gender distribution, was selected for slaughter parameter analysis.
Following slaughter traits were determined: pre-slaughter weight of chickens,
slaughter yield, share of abdominal fat, chicken thigh circumference, and chest
angle. The results revealed no significant difference in food consumption between
the examined hybrids. Chickens of the Cobb 500 genotype exhibited significantly
higher (p<0.01) gain and a more favorable feed conversion rate. Due to its better
vitality, feed conversion rate, and gain, Cobb 500 chickens demonstrated
significantly higher (p<0.01) European Poultry Efficiency Factor values. In
contrast, Ross 308 chickens displayed statistically significantly lower (p<0.05)
slaughter yield and chest angle values. At the same time, the proportion of
abdominal fat and chicken thigh circumference showed no significant difference
between the tested hybrids.
PB  - University of Kragujevac, Serbia
PB  - Faculty of Agronomy in Čačak
C3  - Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem
T1  - Comparative analysis of production and slaughter parameters of fast-growing broiler hybrids
SP  - 183
EP  - 192
DO  - 10.46793/SBT29.24VP
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_989
ER  - 

@conference{
author = "Petričević, Veselin and Lukić, Miloš and Škrbić, Zdenka and Dosković, Vladimir and Rakonjac, Simeon and Petričević, Maja and Milenković, Danijel",
year = "2024-03",
abstract = "This study aimed to explore how hybrid varieties impact broiler
chickens' production and slaughter performance. We applied standard rearing
techniques over a 42-day period. The trial involved a total of 420 broiler chickens
of the following hybrids: Cobb 500 and Ross 308. Weekly performance tests were
conducted, assessing average daily gain, feed consumption, feed conversion rate,
mortality, and European Poultry Efficiency Factor. After controlling for final
body weights on the 42nd day, a random sample of 12 broilers per genotype, with
an equal gender distribution, was selected for slaughter parameter analysis.
Following slaughter traits were determined: pre-slaughter weight of chickens,
slaughter yield, share of abdominal fat, chicken thigh circumference, and chest
angle. The results revealed no significant difference in food consumption between
the examined hybrids. Chickens of the Cobb 500 genotype exhibited significantly
higher (p<0.01) gain and a more favorable feed conversion rate. Due to its better
vitality, feed conversion rate, and gain, Cobb 500 chickens demonstrated
significantly higher (p<0.01) European Poultry Efficiency Factor values. In
contrast, Ross 308 chickens displayed statistically significantly lower (p<0.05)
slaughter yield and chest angle values. At the same time, the proportion of
abdominal fat and chicken thigh circumference showed no significant difference
between the tested hybrids.",
publisher = "University of Kragujevac, Serbia, Faculty of Agronomy in Čačak",
journal = "Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem",
title = "Comparative analysis of production and slaughter parameters of fast-growing broiler hybrids",
pages = "183-192",
doi = "10.46793/SBT29.24VP",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_989"
}

Petričević, V., Lukić, M., Škrbić, Z., Dosković, V., Rakonjac, S., Petričević, M.,& Milenković, D.. (2024-03). Comparative analysis of production and slaughter parameters of fast-growing broiler hybrids. in Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem
University of Kragujevac, Serbia., 183-192.
https://doi.org/10.46793/SBT29.24VP
https://hdl.handle.net/21.15107/rcub_ristocar_989

Petričević V, Lukić M, Škrbić Z, Dosković V, Rakonjac S, Petričević M, Milenković D. Comparative analysis of production and slaughter parameters of fast-growing broiler hybrids. in Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem. 2024;:183-192.
doi:10.46793/SBT29.24VP
https://hdl.handle.net/21.15107/rcub_ristocar_989 .

Petričević, Veselin, Lukić, Miloš, Škrbić, Zdenka, Dosković, Vladimir, Rakonjac, Simeon, Petričević, Maja, Milenković, Danijel, "Comparative analysis of production and slaughter parameters of fast-growing broiler hybrids" in Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem (2024-03):183-192,
https://doi.org/10.46793/SBT29.24VP .,
https://hdl.handle.net/21.15107/rcub_ristocar_989 .

TY  - CONF
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Đorđević, Bridžita
AU  - Keškić, Tanja
AU  - Stanišić, Nikola
AU  - Stanojković, Aleksandar
AU  - Delić, Nikola
PY  - 2024-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/983
AB  - This review explores the role of inulin, a natural prebiotic, delving into its transformative impact on
the food industry, especially in creating functional products and assessing its impact on public health.
Inulin, a versatile carbohydrate compound, not only acts as a fat replacer but also serves as a dietary
fiber source, enhancing the overall nutritional value of the foods. Furthermore, inulin’s fermentation
by beneficial gut bacteria results in the production of short-chain fatty acids, contributing to colorectal
cancer prevention and glycemic control, catering to the evolving preferences of health-conscious
consumers.
PB  - University of Zagreb Faculty of Agriculture, Zagreb, Croatia
C3  - Proceedings of the 59th Croatian & 19th International Symposium on Agriculture
T1  - Exploring the role of inulin as a nutraceutical for enhancing nutritional and health benefits – a review
SP  - 463
EP  - 469
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_983
ER  - 

@conference{
author = "Stamenić, Tamara and Petričević, Maja and Đorđević, Bridžita and Keškić, Tanja and Stanišić, Nikola and Stanojković, Aleksandar and Delić, Nikola",
year = "2024-02",
abstract = "This review explores the role of inulin, a natural prebiotic, delving into its transformative impact on
the food industry, especially in creating functional products and assessing its impact on public health.
Inulin, a versatile carbohydrate compound, not only acts as a fat replacer but also serves as a dietary
fiber source, enhancing the overall nutritional value of the foods. Furthermore, inulin’s fermentation
by beneficial gut bacteria results in the production of short-chain fatty acids, contributing to colorectal
cancer prevention and glycemic control, catering to the evolving preferences of health-conscious
consumers.",
publisher = "University of Zagreb Faculty of Agriculture, Zagreb, Croatia",
journal = "Proceedings of the 59th Croatian & 19th International Symposium on Agriculture",
title = "Exploring the role of inulin as a nutraceutical for enhancing nutritional and health benefits – a review",
pages = "463-469",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_983"
}

Stamenić, T., Petričević, M., Đorđević, B., Keškić, T., Stanišić, N., Stanojković, A.,& Delić, N.. (2024-02). Exploring the role of inulin as a nutraceutical for enhancing nutritional and health benefits – a review. in Proceedings of the 59th Croatian & 19th International Symposium on Agriculture
University of Zagreb Faculty of Agriculture, Zagreb, Croatia., 463-469.
https://hdl.handle.net/21.15107/rcub_ristocar_983

Stamenić T, Petričević M, Đorđević B, Keškić T, Stanišić N, Stanojković A, Delić N. Exploring the role of inulin as a nutraceutical for enhancing nutritional and health benefits – a review. in Proceedings of the 59th Croatian & 19th International Symposium on Agriculture. 2024;:463-469.
https://hdl.handle.net/21.15107/rcub_ristocar_983 .

Stamenić, Tamara, Petričević, Maja, Đorđević, Bridžita, Keškić, Tanja, Stanišić, Nikola, Stanojković, Aleksandar, Delić, Nikola, "Exploring the role of inulin as a nutraceutical for enhancing nutritional and health benefits – a review" in Proceedings of the 59th Croatian & 19th International Symposium on Agriculture (2024-02):463-469,
https://hdl.handle.net/21.15107/rcub_ristocar_983 .

TY  - CONF
AU  - Pisinov, Boris
AU  - Đurović, Sanja
AU  - Sekulić, Zoran
AU  - Dudić, Tijana
AU  - Keškić, Tanja
AU  - Petričević, Maja
AU  - Stamenić, Tamara
PY  - 2024-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/985
AB  - Heavy metals are potent metabolic inhibitors. Cadmium is considered a non-essential element and
has high emissions in the biosphere due to anthropogenic activities. The aim is to indicate the importance of
cadmium in feedstuff as a potential contamination source. Microwave digestion and graphite furnace atomic
absorption spectrometry were used to examine 298 feedstuff samples. A high amount of cadmium above
permitted is present in 0.67% of samples. Continuous cadmium monitoring is necessary to prevent its
uncontrolled entry into the food chain.
PB  - World scientific and business center, Kraljevo
PB  - Center for research, science, education and mediation "CINEP", Belgrade
PB  - Institute for plant protection and environment, Belgrade, Serbia
C3  - Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe
T1  - Trend analysis of cadmium in feedstuff
SP  - 261
EP  - 266
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_985
ER  - 

@conference{
author = "Pisinov, Boris and Đurović, Sanja and Sekulić, Zoran and Dudić, Tijana and Keškić, Tanja and Petričević, Maja and Stamenić, Tamara",
year = "2024-02",
abstract = "Heavy metals are potent metabolic inhibitors. Cadmium is considered a non-essential element and
has high emissions in the biosphere due to anthropogenic activities. The aim is to indicate the importance of
cadmium in feedstuff as a potential contamination source. Microwave digestion and graphite furnace atomic
absorption spectrometry were used to examine 298 feedstuff samples. A high amount of cadmium above
permitted is present in 0.67% of samples. Continuous cadmium monitoring is necessary to prevent its
uncontrolled entry into the food chain.",
publisher = "World scientific and business center, Kraljevo, Center for research, science, education and mediation "CINEP", Belgrade, Institute for plant protection and environment, Belgrade, Serbia",
journal = "Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe",
title = "Trend analysis of cadmium in feedstuff",
pages = "261-266",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_985"
}

Pisinov, B., Đurović, S., Sekulić, Z., Dudić, T., Keškić, T., Petričević, M.,& Stamenić, T.. (2024-02). Trend analysis of cadmium in feedstuff. in Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe
World scientific and business center, Kraljevo., 261-266.
https://hdl.handle.net/21.15107/rcub_ristocar_985

Pisinov B, Đurović S, Sekulić Z, Dudić T, Keškić T, Petričević M, Stamenić T. Trend analysis of cadmium in feedstuff. in Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe. 2024;:261-266.
https://hdl.handle.net/21.15107/rcub_ristocar_985 .

Pisinov, Boris, Đurović, Sanja, Sekulić, Zoran, Dudić, Tijana, Keškić, Tanja, Petričević, Maja, Stamenić, Tamara, "Trend analysis of cadmium in feedstuff" in Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe (2024-02):261-266,
https://hdl.handle.net/21.15107/rcub_ristocar_985 .

TY  - CONF
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Keškić, Tanja
AU  - Stanišić, Nikola
AU  - Stanojković, Aleksandar
AU  - Delić, Nikola
AU  - Petričević, Veselin
PY  - 2024-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/982
AB  - Due to the high demand for low-fat, healthier meat products, alternative strategies are pursued to
reduce fat content while maintaining the fundamental properties of traditional products. The research
strives to obtain products with reduced fat content and caloric value with the addition of inulin. Four
groups of cooked chicken sausages were tested: the control group without fat replacement, the second
with 50%, the third with 75%, and the fourth with 100% fat replacement with inulin suspension.
Sausages with a higher inulin content had a significantly (p<0.05) higher process loss and cooking
loss than the sausages from the control group. The first and second groups had significantly (p<0.05)
better emulsion stability. Reducing the fat content in sausages significantly affected (p<0.05) some
sausages characteristics, such as moisture, L*(lightness), a* (redness), and b* (yellowness). As a result,
the caloric value of sausages with inulin was significantly (p<0.01) impacted throughout all groups.
In summary, the study demonstrates that incorporating inulin as a prebiotic dietary fiber enables the
production of cooked sausages with reduced fat content and optimal physico-chemical properties. This
innovative meat product not only offers lowered energy value but also holds exceptional nutritional
value, representing a significant source of calories derived from reduced fat content supplemented with
prebiotic fibers (inulin).
PB  - University of Zagreb Faculty of Agriculture, Zagreb, Croatia
C3  - Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture
T1  - Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction
SP  - 243
EP  - 243
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_982
ER  - 

@conference{
author = "Petričević, Maja and Stamenić, Tamara and Keškić, Tanja and Stanišić, Nikola and Stanojković, Aleksandar and Delić, Nikola and Petričević, Veselin",
year = "2024-02",
abstract = "Due to the high demand for low-fat, healthier meat products, alternative strategies are pursued to
reduce fat content while maintaining the fundamental properties of traditional products. The research
strives to obtain products with reduced fat content and caloric value with the addition of inulin. Four
groups of cooked chicken sausages were tested: the control group without fat replacement, the second
with 50%, the third with 75%, and the fourth with 100% fat replacement with inulin suspension.
Sausages with a higher inulin content had a significantly (p<0.05) higher process loss and cooking
loss than the sausages from the control group. The first and second groups had significantly (p<0.05)
better emulsion stability. Reducing the fat content in sausages significantly affected (p<0.05) some
sausages characteristics, such as moisture, L*(lightness), a* (redness), and b* (yellowness). As a result,
the caloric value of sausages with inulin was significantly (p<0.01) impacted throughout all groups.
In summary, the study demonstrates that incorporating inulin as a prebiotic dietary fiber enables the
production of cooked sausages with reduced fat content and optimal physico-chemical properties. This
innovative meat product not only offers lowered energy value but also holds exceptional nutritional
value, representing a significant source of calories derived from reduced fat content supplemented with
prebiotic fibers (inulin).",
publisher = "University of Zagreb Faculty of Agriculture, Zagreb, Croatia",
journal = "Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture",
title = "Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction",
pages = "243-243",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_982"
}

Petričević, M., Stamenić, T., Keškić, T., Stanišić, N., Stanojković, A., Delić, N.,& Petričević, V.. (2024-02). Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction. in Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture
University of Zagreb Faculty of Agriculture, Zagreb, Croatia., 243-243.
https://hdl.handle.net/21.15107/rcub_ristocar_982

Petričević M, Stamenić T, Keškić T, Stanišić N, Stanojković A, Delić N, Petričević V. Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction. in Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture. 2024;:243-243.
https://hdl.handle.net/21.15107/rcub_ristocar_982 .

Petričević, Maja, Stamenić, Tamara, Keškić, Tanja, Stanišić, Nikola, Stanojković, Aleksandar, Delić, Nikola, Petričević, Veselin, "Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction" in Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture (2024-02):243-243,
https://hdl.handle.net/21.15107/rcub_ristocar_982 .

TY  - CONF
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Keškić, Tanja
AU  - Pisinov, Boris
AU  - Samolovac, Ljiljana
AU  - Sekulić, Zoran
AU  - Milošević Georgiev, Andrijana
PY  - 2024-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/984
AB  - This study provides an overview of food prices in the Republic of Serbia from 2016 to 2023 amidst the challenges faced by the meat processing industry. Household spending trends reveal a notable shift, marking an increase since 2016. The study explores meat products' affordability and nutrient density, challenging conventional assumptions. Mortadella emerges as the most nutrient-dense despite its lower calorie content due to high protein content, while pâté commands a higher market price despite its lower nutrient quality.
PB  - World scientific and business center, Kraljevo
PB  - Center for research, science, education and mediation "CINEP", Belgrade
PB  - Institute for plant protection and environment, Belgrade, Serbia
C3  - Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe
T1  - Market trends in meat and meat product prices: Analyzing the cost price of energy value in meat products
SP  - 218
EP  - 225
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_984
ER  - 

@conference{
author = "Stamenić, Tamara and Petričević, Maja and Keškić, Tanja and Pisinov, Boris and Samolovac, Ljiljana and Sekulić, Zoran and Milošević Georgiev, Andrijana",
year = "2024-02",
abstract = "This study provides an overview of food prices in the Republic of Serbia from 2016 to 2023 amidst the challenges faced by the meat processing industry. Household spending trends reveal a notable shift, marking an increase since 2016. The study explores meat products' affordability and nutrient density, challenging conventional assumptions. Mortadella emerges as the most nutrient-dense despite its lower calorie content due to high protein content, while pâté commands a higher market price despite its lower nutrient quality.",
publisher = "World scientific and business center, Kraljevo, Center for research, science, education and mediation "CINEP", Belgrade, Institute for plant protection and environment, Belgrade, Serbia",
journal = "Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe",
title = "Market trends in meat and meat product prices: Analyzing the cost price of energy value in meat products",
pages = "218-225",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_984"
}

Stamenić, T., Petričević, M., Keškić, T., Pisinov, B., Samolovac, L., Sekulić, Z.,& Milošević Georgiev, A.. (2024-02). Market trends in meat and meat product prices: Analyzing the cost price of energy value in meat products. in Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe
World scientific and business center, Kraljevo., 218-225.
https://hdl.handle.net/21.15107/rcub_ristocar_984

Stamenić T, Petričević M, Keškić T, Pisinov B, Samolovac L, Sekulić Z, Milošević Georgiev A. Market trends in meat and meat product prices: Analyzing the cost price of energy value in meat products. in Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe. 2024;:218-225.
https://hdl.handle.net/21.15107/rcub_ristocar_984 .

Stamenić, Tamara, Petričević, Maja, Keškić, Tanja, Pisinov, Boris, Samolovac, Ljiljana, Sekulić, Zoran, Milošević Georgiev, Andrijana, "Market trends in meat and meat product prices: Analyzing the cost price of energy value in meat products" in Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe (2024-02):218-225,
https://hdl.handle.net/21.15107/rcub_ristocar_984 .

TY  - CONF
AU  - Keškić, Tanja
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Mandić, Violeta
AU  - Delić, Nikola
AU  - Pisinov, Boris
AU  - Đurović, Sanja
PY  - 2024-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/981
AB  - Wastewater from the meat industry contains high concentrations of organic matter. The composition of these wastewaters depends on the type of meat being processed, the frequency of slaughtering, the size of the plant, and the disinfectants used to maintain hygiene. In order to achieve satisfactory wastewater quality and reduce environmental pollution, the agroindustry applies and develops different technologies for wastewater treatment. This review paper provides a literature overview of some of the most commonly used methods in wastewater treatment within the meat industry.
C3  - 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe”, 02-04. February, Kopaonik, Serbia, Proceedings
T1  - Agro-processing industry: Advanced technologies for meat industry wastewater treatment: A review
VL  - 1
SP  - 226
EP  - 235
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_981
ER  - 

@conference{
author = "Keškić, Tanja and Petričević, Maja and Stamenić, Tamara and Mandić, Violeta and Delić, Nikola and Pisinov, Boris and Đurović, Sanja",
year = "2024-02",
abstract = "Wastewater from the meat industry contains high concentrations of organic matter. The composition of these wastewaters depends on the type of meat being processed, the frequency of slaughtering, the size of the plant, and the disinfectants used to maintain hygiene. In order to achieve satisfactory wastewater quality and reduce environmental pollution, the agroindustry applies and develops different technologies for wastewater treatment. This review paper provides a literature overview of some of the most commonly used methods in wastewater treatment within the meat industry.",
journal = "11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe”, 02-04. February, Kopaonik, Serbia, Proceedings",
title = "Agro-processing industry: Advanced technologies for meat industry wastewater treatment: A review",
volume = "1",
pages = "226-235",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_981"
}

Keškić, T., Petričević, M., Stamenić, T., Mandić, V., Delić, N., Pisinov, B.,& Đurović, S.. (2024-02). Agro-processing industry: Advanced technologies for meat industry wastewater treatment: A review. in 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe”, 02-04. February, Kopaonik, Serbia, Proceedings, 1, 226-235.
https://hdl.handle.net/21.15107/rcub_ristocar_981

Keškić T, Petričević M, Stamenić T, Mandić V, Delić N, Pisinov B, Đurović S. Agro-processing industry: Advanced technologies for meat industry wastewater treatment: A review. in 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe”, 02-04. February, Kopaonik, Serbia, Proceedings. 2024;1:226-235.
https://hdl.handle.net/21.15107/rcub_ristocar_981 .

Keškić, Tanja, Petričević, Maja, Stamenić, Tamara, Mandić, Violeta, Delić, Nikola, Pisinov, Boris, Đurović, Sanja, "Agro-processing industry: Advanced technologies for meat industry wastewater treatment: A review" in 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe”, 02-04. February, Kopaonik, Serbia, Proceedings, 1 (2024-02):226-235,
https://hdl.handle.net/21.15107/rcub_ristocar_981 .

TY  - JOUR
AU  - Petričević, Veselin
AU  - Škrbić, Zdenka
AU  - Lukić, Miloš
AU  - Rakonjac, Simeon
AU  - Dosković, Vladimir
AU  - Petričević, Maja
AU  - Tolimir, Nataša
PY  - 2023-12-18
UR  - http://r.istocar.bg.ac.rs/handle/123456789/972
AB  - The aim of this research was to examine the influence of the year (production cycle) and laying age on the quality of eggs for consumption. Examination of certain properties of egg and shell quality was carried out over a period of three years continuously and in four evenly spaced time intervals (24, 35, 46, and 57 weeks of age). Determining the external quality of eggs included determining the weight and shape index. Examination of the internal quality of eggs included the determination of albumen height and Haugh units. At the same time, the quality of the eggshell involved the determination of the following properties: (weight, thickness, deformation, breaking force, and color of the shell). The obtained results showed that during three production cycles, the genetic progress of this hybrid was confirmed, which is primarily reflected in a statistically significantly higher (p<0.05) value of egg weight, egg white height, and Haugh's units in the third year compared to the first year examinations. Also, under the influence of this factor, statistically significantly higher values of weight and shell thickness and a darker shell color were determined in the third compared to the first year of research. No statistically significant differences were found for other examined parameters under the influence of this factor. In the presence of statistically significant influence (p<0.05), various laying ages were systematically examined for internal and external egg quality attributes alongside shell quality properties, excluding shell deformation. Egg weight increased significantly with increasing laying age, while shape index values, contrary to egg weight, decreased. The parameters of internal egg quality were worse with increasing laying age. Regarding the shell quality properties, it was found that the shell weight and thickness, similar to the egg weight, increased with the age of the layers, while the breaking force was found to be the lowest in the oldest layers. The interaction of both tested factors did not cause a statistically significant effect on tested egg quality traits.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Assessment of egg and eggshell quality: Insights from a three-year study on Isa Brown hybrid layers
VL  - 39
IS  - 2
SP  - 131
EP  - 140
DO  - 10.2298/BAH2302131P
ER  - 

@article{
author = "Petričević, Veselin and Škrbić, Zdenka and Lukić, Miloš and Rakonjac, Simeon and Dosković, Vladimir and Petričević, Maja and Tolimir, Nataša",
year = "2023-12-18",
abstract = "The aim of this research was to examine the influence of the year (production cycle) and laying age on the quality of eggs for consumption. Examination of certain properties of egg and shell quality was carried out over a period of three years continuously and in four evenly spaced time intervals (24, 35, 46, and 57 weeks of age). Determining the external quality of eggs included determining the weight and shape index. Examination of the internal quality of eggs included the determination of albumen height and Haugh units. At the same time, the quality of the eggshell involved the determination of the following properties: (weight, thickness, deformation, breaking force, and color of the shell). The obtained results showed that during three production cycles, the genetic progress of this hybrid was confirmed, which is primarily reflected in a statistically significantly higher (p<0.05) value of egg weight, egg white height, and Haugh's units in the third year compared to the first year examinations. Also, under the influence of this factor, statistically significantly higher values of weight and shell thickness and a darker shell color were determined in the third compared to the first year of research. No statistically significant differences were found for other examined parameters under the influence of this factor. In the presence of statistically significant influence (p<0.05), various laying ages were systematically examined for internal and external egg quality attributes alongside shell quality properties, excluding shell deformation. Egg weight increased significantly with increasing laying age, while shape index values, contrary to egg weight, decreased. The parameters of internal egg quality were worse with increasing laying age. Regarding the shell quality properties, it was found that the shell weight and thickness, similar to the egg weight, increased with the age of the layers, while the breaking force was found to be the lowest in the oldest layers. The interaction of both tested factors did not cause a statistically significant effect on tested egg quality traits.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Assessment of egg and eggshell quality: Insights from a three-year study on Isa Brown hybrid layers",
volume = "39",
number = "2",
pages = "131-140",
doi = "10.2298/BAH2302131P"
}

Petričević, V., Škrbić, Z., Lukić, M., Rakonjac, S., Dosković, V., Petričević, M.,& Tolimir, N.. (2023-12-18). Assessment of egg and eggshell quality: Insights from a three-year study on Isa Brown hybrid layers. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 39(2), 131-140.
https://doi.org/10.2298/BAH2302131P

Petričević V, Škrbić Z, Lukić M, Rakonjac S, Dosković V, Petričević M, Tolimir N. Assessment of egg and eggshell quality: Insights from a three-year study on Isa Brown hybrid layers. in Biotechnology in Animal Husbandry. 2023;39(2):131-140.
doi:10.2298/BAH2302131P .

Petričević, Veselin, Škrbić, Zdenka, Lukić, Miloš, Rakonjac, Simeon, Dosković, Vladimir, Petričević, Maja, Tolimir, Nataša, "Assessment of egg and eggshell quality: Insights from a three-year study on Isa Brown hybrid layers" in Biotechnology in Animal Husbandry, 39, no. 2 (2023-12-18):131-140,
https://doi.org/10.2298/BAH2302131P . .

TY  - JOUR
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Keškić, Tanja
AU  - Stanišić, Nikola
AU  - Stanojković, Aleksandar
AU  - Delić, Nikola
AU  - Petričević, Veselin
PY  - 2023-12-18
UR  - http://r.istocar.bg.ac.rs/handle/123456789/973
AB  - Consumer demand for healthier foods has led the industry to look for alternatives to reduce high-fat levels. Dietary fibers such as inulin have emerged as promising substitutes for fat, increasing nutritional value and reducing fat absorption. The aim of this research was to formulate chicken cooked sausages in which the fat was replaced by inulin suspension at different levels. Four groups of sausages participated in the experiment: group K without fat replacement and groups 50%IN, 75%IN, and 100%IN with 50%, 75%, and 100% fat replacement, respectively. The results show a significantly higher process and cooking loss in the experimental groups compared to group K (p<0.05). Groups K and 50%IN had significantly better emulsion stability (p<0.05). Increasing inulin content significantly affected color characteristics, including L* (lightness), a* (redness), and b* (yellowness) (p<0.05). The experimental groups of sausages had a lighter color. By reducing fat, the caloric value of sausages decreased significantly and differed between groups (p<0.01). Inulin can be used to produce cooked sausages with reduced fat content and optimal physical and chemical properties. In addition to the reduced energy value, this meat product also has good nutritional characteristics.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement
VL  - 39
IS  - 2
SP  - 183
EP  - 194
DO  - 10.2298/BAH2302183P
ER  - 

@article{
author = "Petričević, Maja and Stamenić, Tamara and Keškić, Tanja and Stanišić, Nikola and Stanojković, Aleksandar and Delić, Nikola and Petričević, Veselin",
year = "2023-12-18",
abstract = "Consumer demand for healthier foods has led the industry to look for alternatives to reduce high-fat levels. Dietary fibers such as inulin have emerged as promising substitutes for fat, increasing nutritional value and reducing fat absorption. The aim of this research was to formulate chicken cooked sausages in which the fat was replaced by inulin suspension at different levels. Four groups of sausages participated in the experiment: group K without fat replacement and groups 50%IN, 75%IN, and 100%IN with 50%, 75%, and 100% fat replacement, respectively. The results show a significantly higher process and cooking loss in the experimental groups compared to group K (p<0.05). Groups K and 50%IN had significantly better emulsion stability (p<0.05). Increasing inulin content significantly affected color characteristics, including L* (lightness), a* (redness), and b* (yellowness) (p<0.05). The experimental groups of sausages had a lighter color. By reducing fat, the caloric value of sausages decreased significantly and differed between groups (p<0.01). Inulin can be used to produce cooked sausages with reduced fat content and optimal physical and chemical properties. In addition to the reduced energy value, this meat product also has good nutritional characteristics.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement",
volume = "39",
number = "2",
pages = "183-194",
doi = "10.2298/BAH2302183P"
}

Petričević, M., Stamenić, T., Keškić, T., Stanišić, N., Stanojković, A., Delić, N.,& Petričević, V.. (2023-12-18). Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 39(2), 183-194.
https://doi.org/10.2298/BAH2302183P

Petričević M, Stamenić T, Keškić T, Stanišić N, Stanojković A, Delić N, Petričević V. Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement. in Biotechnology in Animal Husbandry. 2023;39(2):183-194.
doi:10.2298/BAH2302183P .

Petričević, Maja, Stamenić, Tamara, Keškić, Tanja, Stanišić, Nikola, Stanojković, Aleksandar, Delić, Nikola, Petričević, Veselin, "Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement" in Biotechnology in Animal Husbandry, 39, no. 2 (2023-12-18):183-194,
https://doi.org/10.2298/BAH2302183P . .

TY  - JOUR
AU  - Mandić, Violeta
AU  - Krnjaja, vesna
AU  - Simić, Aleksandar
AU  - Petričević, Maja
AU  - Gogić, Marija
AU  - Brankov, Milan
AU  - Stanojković, Aleksandar
PY  - 2023-12
UR  - http://r.istocar.bg.ac.rs/handle/123456789/971
AB  - Soil pH is one of the most important limiting factors for crop cultivation, including maize. About 30-40% of the world's arable land is acidic, and over a billion ha is alkaline. Today, there are 205 million ha of arable land under maize in the world, so it ranks third in area after rice and wheat. Maize hybrids have wide genetic variability and high pH tolerance. We tested the tolerance of maize hybrids seedlings of ZP 4708 and ZP 5797 to pH 5, 6, 7, and 8. Results showed that hybrid ZP 4708 has a higher adaptability to low and high pH, due to the higher value of germination energy (GE), shoot length (ShL), shoot fresh weight (ShFW), shoot dry weight (ShDW), germination rate index (GRI), and seedling vigor index (SVI) than hybrid ZP 5797. Results further showed, on average for hybrids, that pH 5 and pH 8 significantly decreased the GE, root length (RL), ShL, root fresh weight (RFW), ShFW, root dry weight (RDW), shoot fresh weight (ShDW), and SVI. These parameters did not differ significantly between pH 6 and pH 7. Seed germination was not affected by the pH, indicating that the seed vigor of both hybrids supports full germination potential. However, it could be expected that exposure to the lowest and highest pH values of the medium could affect seedlings growth in the field conditions, even though germination is high. SVI showed a positive and significant correlation with all investigated parameters, except germination (G) and relative seedling water content (RSWC).
AB  - pH zemlji ta je jedan od va nih ograni avajućih faktora za gajenje useva, a samim tim i kukuruza. Oko 30-40% svetskih obradivih povr ina je kisele reakcije, a preko milijardu ha je alkalno. Danas je u svetu 205 miliona ha obradivih povr ina pod kukuruzom, tako da on zauzima treće mesto po povr ini posle pirin a i p enice. Hibridi kukuruza imaju iroku genetsku varijabilnost i toleranciju za pH. Ispitivali smo toleranciju klijanaca novih hibrida kukuruza ZP 4708 i ZP 5797 na pH 5, 6, 7 i 8. Rezultati su pokazali da hibrid ZP 4 08 ima bolju sposobnost adaptacije na nisku i visoku pH vrednost jer je imao veću energiju klijanja (EK), du inu stabla (DS), sve u masu stabla (SvMS), suvu masu stabla (SuMS), indeks klijavosti (IK) i vigor indeks (VI) od hibrida ZP 5797. Rezultati su dalje pokazali, u proseku za hibride, da su niski (pH 5) i visoki pH nivo medijuma (pH8) zna ajno smanjili EK, du inu korena (DK), DS, sve u masu korena (SvMK), SvMS, suvu masu korena (SuMK), SuMS i VI. Ovi parametri se nisu razlikovali između tretmana pH 6 i pH . pH medijuma nije uticala na klijanje semena to ukazuje da snaga semena oba hibrida podr ava pun potencijal klijanja. Međutim, izlaganje najni im i najvi im pH vrednostima medijuma je dovelo do toga da nije moguće o ekivati jake klijance, iako je klijavost visoka. VI je pokazao pozitivnu i zna ajnu korelaciju sa svim ispitivanim parametrima, osim sa klijanjem semena i relativnim sadr ajem vode u klijancima.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Effect of pH on germination and seedling growth of maize.
T1  - Uticaj pH vrednosti na klijanje i rast klijanaca kukuruza
VL  - 39
IS  - 2
SP  - 195
EP  - 203
DO  - 10.2298/BAH2302195M
ER  - 

@article{
author = "Mandić, Violeta and Krnjaja, vesna and Simić, Aleksandar and Petričević, Maja and Gogić, Marija and Brankov, Milan and Stanojković, Aleksandar",
year = "2023-12",
abstract = "Soil pH is one of the most important limiting factors for crop cultivation, including maize. About 30-40% of the world's arable land is acidic, and over a billion ha is alkaline. Today, there are 205 million ha of arable land under maize in the world, so it ranks third in area after rice and wheat. Maize hybrids have wide genetic variability and high pH tolerance. We tested the tolerance of maize hybrids seedlings of ZP 4708 and ZP 5797 to pH 5, 6, 7, and 8. Results showed that hybrid ZP 4708 has a higher adaptability to low and high pH, due to the higher value of germination energy (GE), shoot length (ShL), shoot fresh weight (ShFW), shoot dry weight (ShDW), germination rate index (GRI), and seedling vigor index (SVI) than hybrid ZP 5797. Results further showed, on average for hybrids, that pH 5 and pH 8 significantly decreased the GE, root length (RL), ShL, root fresh weight (RFW), ShFW, root dry weight (RDW), shoot fresh weight (ShDW), and SVI. These parameters did not differ significantly between pH 6 and pH 7. Seed germination was not affected by the pH, indicating that the seed vigor of both hybrids supports full germination potential. However, it could be expected that exposure to the lowest and highest pH values of the medium could affect seedlings growth in the field conditions, even though germination is high. SVI showed a positive and significant correlation with all investigated parameters, except germination (G) and relative seedling water content (RSWC)., pH zemlji ta je jedan od va nih ograni avajućih faktora za gajenje useva, a samim tim i kukuruza. Oko 30-40% svetskih obradivih povr ina je kisele reakcije, a preko milijardu ha je alkalno. Danas je u svetu 205 miliona ha obradivih povr ina pod kukuruzom, tako da on zauzima treće mesto po povr ini posle pirin a i p enice. Hibridi kukuruza imaju iroku genetsku varijabilnost i toleranciju za pH. Ispitivali smo toleranciju klijanaca novih hibrida kukuruza ZP 4708 i ZP 5797 na pH 5, 6, 7 i 8. Rezultati su pokazali da hibrid ZP 4 08 ima bolju sposobnost adaptacije na nisku i visoku pH vrednost jer je imao veću energiju klijanja (EK), du inu stabla (DS), sve u masu stabla (SvMS), suvu masu stabla (SuMS), indeks klijavosti (IK) i vigor indeks (VI) od hibrida ZP 5797. Rezultati su dalje pokazali, u proseku za hibride, da su niski (pH 5) i visoki pH nivo medijuma (pH8) zna ajno smanjili EK, du inu korena (DK), DS, sve u masu korena (SvMK), SvMS, suvu masu korena (SuMK), SuMS i VI. Ovi parametri se nisu razlikovali između tretmana pH 6 i pH . pH medijuma nije uticala na klijanje semena to ukazuje da snaga semena oba hibrida podr ava pun potencijal klijanja. Međutim, izlaganje najni im i najvi im pH vrednostima medijuma je dovelo do toga da nije moguće o ekivati jake klijance, iako je klijavost visoka. VI je pokazao pozitivnu i zna ajnu korelaciju sa svim ispitivanim parametrima, osim sa klijanjem semena i relativnim sadr ajem vode u klijancima.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Effect of pH on germination and seedling growth of maize., Uticaj pH vrednosti na klijanje i rast klijanaca kukuruza",
volume = "39",
number = "2",
pages = "195-203",
doi = "10.2298/BAH2302195M"
}

Mandić, V., Krnjaja, v., Simić, A., Petričević, M., Gogić, M., Brankov, M.,& Stanojković, A.. (2023-12). Effect of pH on germination and seedling growth of maize.. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 39(2), 195-203.
https://doi.org/10.2298/BAH2302195M

Mandić V, Krnjaja V, Simić A, Petričević M, Gogić M, Brankov M, Stanojković A. Effect of pH on germination and seedling growth of maize.. in Biotechnology in Animal Husbandry. 2023;39(2):195-203.
doi:10.2298/BAH2302195M .

Mandić, Violeta, Krnjaja, vesna, Simić, Aleksandar, Petričević, Maja, Gogić, Marija, Brankov, Milan, Stanojković, Aleksandar, "Effect of pH on germination and seedling growth of maize." in Biotechnology in Animal Husbandry, 39, no. 2 (2023-12):195-203,
https://doi.org/10.2298/BAH2302195M . .

TY  - CONF
AU  - Gogić, Marija
AU  - Savić, Radomir
AU  - Živković, Vladimir
AU  - Stojiljković, Nenad
AU  - Petričević, Maja
AU  - Petrović, Aleksandra
AU  - Mandić, Violeta
PY  - 2023-10-04
UR  - http://r.istocar.bg.ac.rs/handle/123456789/922
AB  - The morphometric characteristics of the gonads of male autochthonous breeds of pigs in the
Republic of Serbia were examined. The following breeds are included: lasasta mangulica (Swallow-Bellied Mangalitsa), Moravka and Resavka. There were 3 age categories divided by body mass within the group of Swallow-Bellied Mangalitsa. The first group are animals of average body mass 20 kg (n=11). The second group is the average body mass of 45 kg (n=9), and the third group are pigs of body mass of 100 kg (n=13). Number of Moravka male were 8, until number of Resavka was 7 adult animals. The morphometric properties that were investigated were: ZAPSAEP- Volume of testes with the epididymes; ZAPBEZEP - Volume of testes without the epididymes; ZAPEP-volume of epididymes; MASSAEP- Weight of testes with the epididymes; MASBEZEP- Weight of testes without the epididymes; MASEP- Weight of epididymes; DUŽSAEP- Length of testes with the epididymes; DUŽBEZEP- Length of testes without the epididymes;
DUBBEZEP- Thickness of testes; ŠIEBEZEP- Width of testes; OBBEZEP- Circumference of testes. The characteristics of length and thickness in the youngest group of Mangalitsa had a coefficient of variation for the left and right testis of less than 30%, as well as for the group up to 45 kg of body weight. Length traits in the oldest group of Mangalitsa had smaller coefficients of variation for the left compared to the right testis (12.70; 10.86 toward 13.76; 12.22%). The absolute size of the left testicle was larger in non-castrated male of the Mangalitsa breed, as indicated by all the morphometric measurements taken on the testicles. The characteristics of testicular volume varied within the Moravka breed, in contrast to the Mangalitsa, in Moravka males, a larger volume of testicles with the epididymis on the right side compared to the left was determined, which is a consequence of the larger volume of the right epididymis. In contrast to the Moravka, lower values of the characteristics of the volume of the right testicle compared to the left were found in male
Resavka. Traits of volume, length, depth, and weight in Mangalitsa males had coefficients of variation of less than 30% for left and right testis. In sexually mature animals, the correlation between morphometric measures is strong and positive, which allows us to take one measure (which is the simplest to take), to gain an objective insight into the size of the testes. The association of age and body mass at slaughter with a number of morphometric traits of the Mangalitsa breed was moderate to strong with a positive sign. The connection between the morphometric characteristics of the testicles and the production characteristics of male pigs of the Moravka breed, unlike the Mangalitsa, looking at the established correlation coefficients in the Moravka, it is not possible to draw clear conclusions when it comes to the connection of these groups of characteristics. Within the Resavka breed, of the production traits, only the average lifetime daily gain has a strong correlation with the trait of testis length without epididymis, but with a negative sign.
PB  - Institute for Animal Husbandry, Belgrade-Zemun, Serbia
C3  - Book of abstracts 14th INTERNATIONAL SYMPOSIUM „MODERN TRENDS IN LIVESTOCK PRODUCTION“, 4 – 6 OCTOBER 2023, BELGRADE, SERBIA
T1  - Variability of morphometric characteristics of gonads from boars of autochthonous pig breeds in Serbia
SP  - 9
EP  - 9
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_922
ER  - 

@conference{
author = "Gogić, Marija and Savić, Radomir and Živković, Vladimir and Stojiljković, Nenad and Petričević, Maja and Petrović, Aleksandra and Mandić, Violeta",
year = "2023-10-04",
abstract = "The morphometric characteristics of the gonads of male autochthonous breeds of pigs in the
Republic of Serbia were examined. The following breeds are included: lasasta mangulica (Swallow-Bellied Mangalitsa), Moravka and Resavka. There were 3 age categories divided by body mass within the group of Swallow-Bellied Mangalitsa. The first group are animals of average body mass 20 kg (n=11). The second group is the average body mass of 45 kg (n=9), and the third group are pigs of body mass of 100 kg (n=13). Number of Moravka male were 8, until number of Resavka was 7 adult animals. The morphometric properties that were investigated were: ZAPSAEP- Volume of testes with the epididymes; ZAPBEZEP - Volume of testes without the epididymes; ZAPEP-volume of epididymes; MASSAEP- Weight of testes with the epididymes; MASBEZEP- Weight of testes without the epididymes; MASEP- Weight of epididymes; DUŽSAEP- Length of testes with the epididymes; DUŽBEZEP- Length of testes without the epididymes;
DUBBEZEP- Thickness of testes; ŠIEBEZEP- Width of testes; OBBEZEP- Circumference of testes. The characteristics of length and thickness in the youngest group of Mangalitsa had a coefficient of variation for the left and right testis of less than 30%, as well as for the group up to 45 kg of body weight. Length traits in the oldest group of Mangalitsa had smaller coefficients of variation for the left compared to the right testis (12.70; 10.86 toward 13.76; 12.22%). The absolute size of the left testicle was larger in non-castrated male of the Mangalitsa breed, as indicated by all the morphometric measurements taken on the testicles. The characteristics of testicular volume varied within the Moravka breed, in contrast to the Mangalitsa, in Moravka males, a larger volume of testicles with the epididymis on the right side compared to the left was determined, which is a consequence of the larger volume of the right epididymis. In contrast to the Moravka, lower values of the characteristics of the volume of the right testicle compared to the left were found in male
Resavka. Traits of volume, length, depth, and weight in Mangalitsa males had coefficients of variation of less than 30% for left and right testis. In sexually mature animals, the correlation between morphometric measures is strong and positive, which allows us to take one measure (which is the simplest to take), to gain an objective insight into the size of the testes. The association of age and body mass at slaughter with a number of morphometric traits of the Mangalitsa breed was moderate to strong with a positive sign. The connection between the morphometric characteristics of the testicles and the production characteristics of male pigs of the Moravka breed, unlike the Mangalitsa, looking at the established correlation coefficients in the Moravka, it is not possible to draw clear conclusions when it comes to the connection of these groups of characteristics. Within the Resavka breed, of the production traits, only the average lifetime daily gain has a strong correlation with the trait of testis length without epididymis, but with a negative sign.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun, Serbia",
journal = "Book of abstracts 14th INTERNATIONAL SYMPOSIUM „MODERN TRENDS IN LIVESTOCK PRODUCTION“, 4 – 6 OCTOBER 2023, BELGRADE, SERBIA",
title = "Variability of morphometric characteristics of gonads from boars of autochthonous pig breeds in Serbia",
pages = "9-9",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_922"
}

Gogić, M., Savić, R., Živković, V., Stojiljković, N., Petričević, M., Petrović, A.,& Mandić, V.. (2023-10-04). Variability of morphometric characteristics of gonads from boars of autochthonous pig breeds in Serbia. in Book of abstracts 14th INTERNATIONAL SYMPOSIUM „MODERN TRENDS IN LIVESTOCK PRODUCTION“, 4 – 6 OCTOBER 2023, BELGRADE, SERBIA
Institute for Animal Husbandry, Belgrade-Zemun, Serbia., 9-9.
https://hdl.handle.net/21.15107/rcub_ristocar_922

Gogić M, Savić R, Živković V, Stojiljković N, Petričević M, Petrović A, Mandić V. Variability of morphometric characteristics of gonads from boars of autochthonous pig breeds in Serbia. in Book of abstracts 14th INTERNATIONAL SYMPOSIUM „MODERN TRENDS IN LIVESTOCK PRODUCTION“, 4 – 6 OCTOBER 2023, BELGRADE, SERBIA. 2023;:9-9.
https://hdl.handle.net/21.15107/rcub_ristocar_922 .

Gogić, Marija, Savić, Radomir, Živković, Vladimir, Stojiljković, Nenad, Petričević, Maja, Petrović, Aleksandra, Mandić, Violeta, "Variability of morphometric characteristics of gonads from boars of autochthonous pig breeds in Serbia" in Book of abstracts 14th INTERNATIONAL SYMPOSIUM „MODERN TRENDS IN LIVESTOCK PRODUCTION“, 4 – 6 OCTOBER 2023, BELGRADE, SERBIA (2023-10-04):9-9,
https://hdl.handle.net/21.15107/rcub_ristocar_922 .

TY  - CONF
AU  - Delić, Nikola
AU  - Stanišić, Nikola
AU  - Stanojković, Aleksandar
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Maksimović, Nevena
AU  - Keškić, Tanja
PY  - 2023-10-04
UR  - http://r.istocar.bg.ac.rs/handle/123456789/900
AB  - Traditional dry fermented sucuk sausages were made from beef and formulated with 10, 20 and 30% of added fat (LF, MF and HF group, respectively). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. After the end of the production process, colour (CIE L*a*b*), texture TPA parameters and sensory quality were analysed. An increase in fat content significantly affected the reduction in TPA values for hardness, springiness, cohesiveness and chewiness (p<0.01). Data obtained in this study indicate that sausages with higher fat content were less firmly bound (lower cohesiveness) and less elastic (lower springiness). Additionally, fat content significantly influenced an increase in lightness (L*) and yellowness (b*) and a decrease in redness (a*) of sucuk sausages (p<0.05). The lowest sensory scores were obtained for HF sausages, especially for consistency, cut appearance and taste.
PB  - Institut za stočarstvo, Beograd-Zemun
C3  - Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"
T1  - EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY
SP  - 346
EP  - 354
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_900
ER  - 

@conference{
author = "Delić, Nikola and Stanišić, Nikola and Stanojković, Aleksandar and Petričević, Maja and Stamenić, Tamara and Maksimović, Nevena and Keškić, Tanja",
year = "2023-10-04",
abstract = "Traditional dry fermented sucuk sausages were made from beef and formulated with 10, 20 and 30% of added fat (LF, MF and HF group, respectively). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. After the end of the production process, colour (CIE L*a*b*), texture TPA parameters and sensory quality were analysed. An increase in fat content significantly affected the reduction in TPA values for hardness, springiness, cohesiveness and chewiness (p<0.01). Data obtained in this study indicate that sausages with higher fat content were less firmly bound (lower cohesiveness) and less elastic (lower springiness). Additionally, fat content significantly influenced an increase in lightness (L*) and yellowness (b*) and a decrease in redness (a*) of sucuk sausages (p<0.05). The lowest sensory scores were obtained for HF sausages, especially for consistency, cut appearance and taste.",
publisher = "Institut za stočarstvo, Beograd-Zemun",
journal = "Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"",
title = "EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY",
pages = "346-354",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_900"
}

Delić, N., Stanišić, N., Stanojković, A., Petričević, M., Stamenić, T., Maksimović, N.,& Keškić, T.. (2023-10-04). EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY. in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"
Institut za stočarstvo, Beograd-Zemun., 346-354.
https://hdl.handle.net/21.15107/rcub_ristocar_900

Delić N, Stanišić N, Stanojković A, Petričević M, Stamenić T, Maksimović N, Keškić T. EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY. in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production". 2023;:346-354.
https://hdl.handle.net/21.15107/rcub_ristocar_900 .

Delić, Nikola, Stanišić, Nikola, Stanojković, Aleksandar, Petričević, Maja, Stamenić, Tamara, Maksimović, Nevena, Keškić, Tanja, "EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY" in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production" (2023-10-04):346-354,
https://hdl.handle.net/21.15107/rcub_ristocar_900 .

TY  - CONF
AU  - Stanišić, Nikola
AU  - Delić, Nikola
AU  - Stajić, Slaviša
AU  - Petričević, Maja
AU  - Lilić, Slobodan
AU  - Stamenić, Tamara
AU  - Stanojković, Aleksandar
PY  - 2023-10-04
UR  - http://r.istocar.bg.ac.rs/handle/123456789/899
AB  - This trial aimed to investigate changes in pH, proximate composition and fat rancidity parameters during the production of traditional Sucuk sausage (dry fermented sausage) with different fat levels. Three groups of sausages were produced from beef meat and fat: LF (low fat, with 10% added fat), MF (medium fat, with 20% added fat) and HF (high fat, with 30% added fat). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. Samples were analysed after stuffing (day 0) and on days 7, 14, 21 and 28 of production. The higher fat content of the HF group probably influenced the lowest pH value at the beginning of production (day 0) (p<0.05). The HF group also had the mildest drop in pH (p<0.05), while the MF and LF groups had a similar trend in pH decline. Fat content had a significant effect on the proximate composition of the products, best reflected at the end of the production process, where the HF group had significantly higher fat and lower moisture and protein content (p<0.05). A higher total free fatty acids (FFA) content was obtained in the LF group, showing greater lipolysis than in MF and HF groups. Interestingly, sausages with higher fat content had lower peroxide values during production (p<0.05).
PB  - Institut za stočarstvo, Beograd-Zemun
C3  - Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"
T1  - EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION
SP  - 335
EP  - 345
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_899
ER  - 

@conference{
author = "Stanišić, Nikola and Delić, Nikola and Stajić, Slaviša and Petričević, Maja and Lilić, Slobodan and Stamenić, Tamara and Stanojković, Aleksandar",
year = "2023-10-04",
abstract = "This trial aimed to investigate changes in pH, proximate composition and fat rancidity parameters during the production of traditional Sucuk sausage (dry fermented sausage) with different fat levels. Three groups of sausages were produced from beef meat and fat: LF (low fat, with 10% added fat), MF (medium fat, with 20% added fat) and HF (high fat, with 30% added fat). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. Samples were analysed after stuffing (day 0) and on days 7, 14, 21 and 28 of production. The higher fat content of the HF group probably influenced the lowest pH value at the beginning of production (day 0) (p<0.05). The HF group also had the mildest drop in pH (p<0.05), while the MF and LF groups had a similar trend in pH decline. Fat content had a significant effect on the proximate composition of the products, best reflected at the end of the production process, where the HF group had significantly higher fat and lower moisture and protein content (p<0.05). A higher total free fatty acids (FFA) content was obtained in the LF group, showing greater lipolysis than in MF and HF groups. Interestingly, sausages with higher fat content had lower peroxide values during production (p<0.05).",
publisher = "Institut za stočarstvo, Beograd-Zemun",
journal = "Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"",
title = "EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION",
pages = "335-345",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_899"
}

Stanišić, N., Delić, N., Stajić, S., Petričević, M., Lilić, S., Stamenić, T.,& Stanojković, A.. (2023-10-04). EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION. in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"
Institut za stočarstvo, Beograd-Zemun., 335-345.
https://hdl.handle.net/21.15107/rcub_ristocar_899

Stanišić N, Delić N, Stajić S, Petričević M, Lilić S, Stamenić T, Stanojković A. EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION. in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production". 2023;:335-345.
https://hdl.handle.net/21.15107/rcub_ristocar_899 .

Stanišić, Nikola, Delić, Nikola, Stajić, Slaviša, Petričević, Maja, Lilić, Slobodan, Stamenić, Tamara, Stanojković, Aleksandar, "EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION" in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production" (2023-10-04):335-345,
https://hdl.handle.net/21.15107/rcub_ristocar_899 .

TY  - CONF
AU  - Mandić, Violeta
AU  - Krnjaja, Vesna
AU  - Simić, Aleksandar
AU  - Petričević, Maja
AU  - Gogić, Marija
AU  - Brankov, Milan
AU  - Stanojković, Aleksandar
PY  - 2023-10-04
UR  - http://r.istocar.bg.ac.rs/handle/123456789/891
AB  - Maize is the top-produced crop in the world. Its chemical composition makes it suitable for human consumption, animal feed, and industrial uses. The total world production of maize in 2021 was 1210 billion tonnes from cultivating about 205 million ha. However, there are many limiting factors for cultivation, such as soil pH. Acidic soils are present on 30%–40% of the world's arable land, while more than 1 billion hectares are alkaline soils. It is important to choose genotypes of crops tolerant to high or low pH. Therefore, we conducted research in laboratory conditions on the influence of pH values (5, 6, 7, and 8) on seed germination and seedling growth of two maize Serbian hybrids ZP 4708 and ZP 5797. The hybrid ZP 4708 had higher germination energy (GE), shoot length (ShL), shoot fresh weight (ShFW), shoot dry weight (ShDW), germination rate index (GRI), and seedling vigor index (SVI) than hybrid ZP 5797. GE, root length (RL), ShL, root fresh weight (RFW), ShFW, root dry weight (RDW), ShDW, and SVI have the highest values in treatment with optimal pH 7, and lowest in treatment pH 5. However, these parameters did not
differ significantly between the treatments pH 6 and pH 7.
C3  - Book of abstract 14th International symposium modern trends in livestock production
T1  - Dependence of maize germination and seedlings growth on pH
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_891
ER  - 

@conference{
author = "Mandić, Violeta and Krnjaja, Vesna and Simić, Aleksandar and Petričević, Maja and Gogić, Marija and Brankov, Milan and Stanojković, Aleksandar",
year = "2023-10-04",
abstract = "Maize is the top-produced crop in the world. Its chemical composition makes it suitable for human consumption, animal feed, and industrial uses. The total world production of maize in 2021 was 1210 billion tonnes from cultivating about 205 million ha. However, there are many limiting factors for cultivation, such as soil pH. Acidic soils are present on 30%–40% of the world's arable land, while more than 1 billion hectares are alkaline soils. It is important to choose genotypes of crops tolerant to high or low pH. Therefore, we conducted research in laboratory conditions on the influence of pH values (5, 6, 7, and 8) on seed germination and seedling growth of two maize Serbian hybrids ZP 4708 and ZP 5797. The hybrid ZP 4708 had higher germination energy (GE), shoot length (ShL), shoot fresh weight (ShFW), shoot dry weight (ShDW), germination rate index (GRI), and seedling vigor index (SVI) than hybrid ZP 5797. GE, root length (RL), ShL, root fresh weight (RFW), ShFW, root dry weight (RDW), ShDW, and SVI have the highest values in treatment with optimal pH 7, and lowest in treatment pH 5. However, these parameters did not
differ significantly between the treatments pH 6 and pH 7.",
journal = "Book of abstract 14th International symposium modern trends in livestock production",
title = "Dependence of maize germination and seedlings growth on pH",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_891"
}

Mandić, V., Krnjaja, V., Simić, A., Petričević, M., Gogić, M., Brankov, M.,& Stanojković, A.. (2023-10-04). Dependence of maize germination and seedlings growth on pH. in Book of abstract 14th International symposium modern trends in livestock production.
https://hdl.handle.net/21.15107/rcub_ristocar_891

Mandić V, Krnjaja V, Simić A, Petričević M, Gogić M, Brankov M, Stanojković A. Dependence of maize germination and seedlings growth on pH. in Book of abstract 14th International symposium modern trends in livestock production. 2023;.
https://hdl.handle.net/21.15107/rcub_ristocar_891 .

Mandić, Violeta, Krnjaja, Vesna, Simić, Aleksandar, Petričević, Maja, Gogić, Marija, Brankov, Milan, Stanojković, Aleksandar, "Dependence of maize germination and seedlings growth on pH" in Book of abstract 14th International symposium modern trends in livestock production (2023-10-04),
https://hdl.handle.net/21.15107/rcub_ristocar_891 .

TY  - CONF
AU  - Petričević, Veselin
AU  - Lukić, Miloš
AU  - Škrbić, Zdenka
AU  - Petričević, Maja
AU  - Rakonjac, Simeon
AU  - Dosković, Vladimir
AU  - Milenković, Danijel
PY  - 2023-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/893
AB  - The goal of the research was to examine the effect of adding different concentrations of pollen to
broiler feed mixtures on the share of tissue in major carcass parts and the chemical composition of dark and
white meat. The research was carried out in the Institute for Animal Husbandry using Cobb 500 hybrid
chickens up to the age of 42 days. A total of 1200 day-old chicks of both sexes were divided into 5 groups.
There were 6 repetitions for each group. During the test, broilers were fed with two mixtures (starter and
finisher), food and water were ad libitum during the test, and the composition of the mixtures differed in the
amount of added pollen. No pollen was added to the control group (C). Chickens of the (I) group consumed
mixtures with the addition of 0.25% pollen, in (II) group 0.5% was added, in group (III) 0.75% was added,
while in group (IV) 1.0% pollen was added. At the end of the experiment, one bird was taken from each
treatment and of both sexes from each repetition using the random sample method, a total of 60 chickens,
from which after slaughter and dissection, the thighs and breast were taken, to determine the share of muscle,
fat and bone tissue and skin. After that, samples of thigh muscle tissue and breast were taken with the aim of
determining the chemical composition of dark and white meat. By processing the obtained data, significant
differences (p<0.05) were determined for the proportion of fat tissue in the thighs. Chickens of group III had
significantly lower (p<0.05) share of fat tissue in thighs compared to chickens of group I. The share of
muscle and bone tissue and skin did not differ under the influence of the examined factor. By processing the
obtained data for the chemical composition of dark and white meat of broiler chickens of both sexes, no
significant differences (p>0.05) were found in the content of water, fat, ash and protein under the influence
of different diets. The use of mixtures with different levels of pollen addition in the diet of broiler chickens
did not have a negative effect on the quality of chicken meat.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
T1  - The influence of pollen in the chicken diet on the share of tissue in major carcass parts and on the chemical composition of dark and white meat
SP  - 67
EP  - 67
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_893
ER  - 

@conference{
author = "Petričević, Veselin and Lukić, Miloš and Škrbić, Zdenka and Petričević, Maja and Rakonjac, Simeon and Dosković, Vladimir and Milenković, Danijel",
year = "2023-10",
abstract = "The goal of the research was to examine the effect of adding different concentrations of pollen to
broiler feed mixtures on the share of tissue in major carcass parts and the chemical composition of dark and
white meat. The research was carried out in the Institute for Animal Husbandry using Cobb 500 hybrid
chickens up to the age of 42 days. A total of 1200 day-old chicks of both sexes were divided into 5 groups.
There were 6 repetitions for each group. During the test, broilers were fed with two mixtures (starter and
finisher), food and water were ad libitum during the test, and the composition of the mixtures differed in the
amount of added pollen. No pollen was added to the control group (C). Chickens of the (I) group consumed
mixtures with the addition of 0.25% pollen, in (II) group 0.5% was added, in group (III) 0.75% was added,
while in group (IV) 1.0% pollen was added. At the end of the experiment, one bird was taken from each
treatment and of both sexes from each repetition using the random sample method, a total of 60 chickens,
from which after slaughter and dissection, the thighs and breast were taken, to determine the share of muscle,
fat and bone tissue and skin. After that, samples of thigh muscle tissue and breast were taken with the aim of
determining the chemical composition of dark and white meat. By processing the obtained data, significant
differences (p<0.05) were determined for the proportion of fat tissue in the thighs. Chickens of group III had
significantly lower (p<0.05) share of fat tissue in thighs compared to chickens of group I. The share of
muscle and bone tissue and skin did not differ under the influence of the examined factor. By processing the
obtained data for the chemical composition of dark and white meat of broiler chickens of both sexes, no
significant differences (p>0.05) were found in the content of water, fat, ash and protein under the influence
of different diets. The use of mixtures with different levels of pollen addition in the diet of broiler chickens
did not have a negative effect on the quality of chicken meat.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Book of abstracts of the 14th International Symposium „Modern trends in livestock production“",
title = "The influence of pollen in the chicken diet on the share of tissue in major carcass parts and on the chemical composition of dark and white meat",
pages = "67-67",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_893"
}

Petričević, V., Lukić, M., Škrbić, Z., Petričević, M., Rakonjac, S., Dosković, V.,& Milenković, D.. (2023-10). The influence of pollen in the chicken diet on the share of tissue in major carcass parts and on the chemical composition of dark and white meat. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
Institute for Animal Husbandry, Belgrade-Zemun., 67-67.
https://hdl.handle.net/21.15107/rcub_ristocar_893

Petričević V, Lukić M, Škrbić Z, Petričević M, Rakonjac S, Dosković V, Milenković D. The influence of pollen in the chicken diet on the share of tissue in major carcass parts and on the chemical composition of dark and white meat. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“. 2023;:67-67.
https://hdl.handle.net/21.15107/rcub_ristocar_893 .

Petričević, Veselin, Lukić, Miloš, Škrbić, Zdenka, Petričević, Maja, Rakonjac, Simeon, Dosković, Vladimir, Milenković, Danijel, "The influence of pollen in the chicken diet on the share of tissue in major carcass parts and on the chemical composition of dark and white meat" in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ (2023-10):67-67,
https://hdl.handle.net/21.15107/rcub_ristocar_893 .

TY  - CONF
AU  - Keškić, Tanja
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Pisinov, Boris
AU  - Stanišić, Nikola
AU  - Gogić, Marija
AU  - Mandić, Violeta
PY  - 2023-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/949
AB  - The most common form of communication between producers and consumers is a food labelling
that provides essential and necessary information to consumers at the time of purchase. The correct
declaration provides answers to questions about product safety and quality, information about technological
innovations, prevents a negative impact on consumer delusion and deception, and above all on compliance
with legal regulations. In addition, checking the declared parameters is of great importance for the protection
of consumer health. The aim of the research is to screen the declaration of compliance with the legal
labelling of cooked sausages on the Serbian market. In this study, a total of 60 samples of meat products
from the group of cooked sausages were analysed. 30 samples from the subgroup of finely chopped sausage
(Group I) and 30 samples from the subgroup of coarsely chopped sausage (Group II). The results show that
in the first group, 19 (63.33%) samples have a specified country of origin, and 8 (26.67%) samples have a
specified origin of meat as the main ingredient. In group II, 26 (86.67%) samples have a specified country of
origin, and 14 (46.67%) specified the origin of meat as the main ingredient. 15 (50.00%) samples of Group I
and 22 (73.33%) samples of Group II have a declared percentage of the main ingredient, of which only 2
(6.67%) samples of Group I and only 1 (3.33%) sample of group II have the listed category of meat as the
main ingredient. 17 (56.67%) samples of Group I have a defined shelf life, storage conditions, and shelf life
after opening. In group II, 21 (70%) samples have a defined shelf life, storage conditions, and shelf life after
opening. Of the total examined samples, we can say that only 2 (6.67%) samples of Group I and only 1
(3.33%) sample of Group II have a complete declaration that meets the legal regulations on basic data that
must appear on the declaration. The results show that in both examined groups 60 (100%) samples have
correctly declared nutritional content. On the other hand, producers are aware of this, so they place special
emphasis on that part - the nutritional value. However, the correct declaration and clear definition of all
elements prescribed by legal regulations on the label of meat products is extremely important for the
protection of consumer health. Food manufacturers, competent inspection services as well as food testing
laboratories are responsible for compliance with labelling regulations. Deviation from these requirements
raises questions about product quality and safety, has a negative impact on misconceptions and misleading
consumers, and above all, disrespect and application of legal regulations. Food manufacturers need to
improve food labelling to comply with regulations as well as to instil confidence in consumers. Correct
interpretation enables information about the health, nutritional, and specific properties of the given product,
and they also play a decisive role in the purchase decision.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - Book of abstracts 14th International Symposium „Modern Trends in Livestock Production"
T1  - Adherence to legislative labeling of cooked sausages on the serbian market
SP  - 74
EP  - 74
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_949
ER  - 

@conference{
author = "Keškić, Tanja and Stamenić, Tamara and Petričević, Maja and Pisinov, Boris and Stanišić, Nikola and Gogić, Marija and Mandić, Violeta",
year = "2023-10",
abstract = "The most common form of communication between producers and consumers is a food labelling
that provides essential and necessary information to consumers at the time of purchase. The correct
declaration provides answers to questions about product safety and quality, information about technological
innovations, prevents a negative impact on consumer delusion and deception, and above all on compliance
with legal regulations. In addition, checking the declared parameters is of great importance for the protection
of consumer health. The aim of the research is to screen the declaration of compliance with the legal
labelling of cooked sausages on the Serbian market. In this study, a total of 60 samples of meat products
from the group of cooked sausages were analysed. 30 samples from the subgroup of finely chopped sausage
(Group I) and 30 samples from the subgroup of coarsely chopped sausage (Group II). The results show that
in the first group, 19 (63.33%) samples have a specified country of origin, and 8 (26.67%) samples have a
specified origin of meat as the main ingredient. In group II, 26 (86.67%) samples have a specified country of
origin, and 14 (46.67%) specified the origin of meat as the main ingredient. 15 (50.00%) samples of Group I
and 22 (73.33%) samples of Group II have a declared percentage of the main ingredient, of which only 2
(6.67%) samples of Group I and only 1 (3.33%) sample of group II have the listed category of meat as the
main ingredient. 17 (56.67%) samples of Group I have a defined shelf life, storage conditions, and shelf life
after opening. In group II, 21 (70%) samples have a defined shelf life, storage conditions, and shelf life after
opening. Of the total examined samples, we can say that only 2 (6.67%) samples of Group I and only 1
(3.33%) sample of Group II have a complete declaration that meets the legal regulations on basic data that
must appear on the declaration. The results show that in both examined groups 60 (100%) samples have
correctly declared nutritional content. On the other hand, producers are aware of this, so they place special
emphasis on that part - the nutritional value. However, the correct declaration and clear definition of all
elements prescribed by legal regulations on the label of meat products is extremely important for the
protection of consumer health. Food manufacturers, competent inspection services as well as food testing
laboratories are responsible for compliance with labelling regulations. Deviation from these requirements
raises questions about product quality and safety, has a negative impact on misconceptions and misleading
consumers, and above all, disrespect and application of legal regulations. Food manufacturers need to
improve food labelling to comply with regulations as well as to instil confidence in consumers. Correct
interpretation enables information about the health, nutritional, and specific properties of the given product,
and they also play a decisive role in the purchase decision.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Book of abstracts 14th International Symposium „Modern Trends in Livestock Production"",
title = "Adherence to legislative labeling of cooked sausages on the serbian market",
pages = "74-74",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_949"
}

Keškić, T., Stamenić, T., Petričević, M., Pisinov, B., Stanišić, N., Gogić, M.,& Mandić, V.. (2023-10). Adherence to legislative labeling of cooked sausages on the serbian market. in Book of abstracts 14th International Symposium „Modern Trends in Livestock Production"
Institute for Animal Husbandry, Belgrade-Zemun., 74-74.
https://hdl.handle.net/21.15107/rcub_ristocar_949

Keškić T, Stamenić T, Petričević M, Pisinov B, Stanišić N, Gogić M, Mandić V. Adherence to legislative labeling of cooked sausages on the serbian market. in Book of abstracts 14th International Symposium „Modern Trends in Livestock Production". 2023;:74-74.
https://hdl.handle.net/21.15107/rcub_ristocar_949 .

Keškić, Tanja, Stamenić, Tamara, Petričević, Maja, Pisinov, Boris, Stanišić, Nikola, Gogić, Marija, Mandić, Violeta, "Adherence to legislative labeling of cooked sausages on the serbian market" in Book of abstracts 14th International Symposium „Modern Trends in Livestock Production" (2023-10):74-74,
https://hdl.handle.net/21.15107/rcub_ristocar_949 .

TY  - CONF
AU  - Pisinov, Boris
AU  - Keškić, Tanja
AU  - Petričević, Maja
AU  - Kulić, Gordana
AU  - Stamenić, Tamara
AU  - Rakić, Sveto
AU  - Đurović, Sanja
PY  - 2023-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/895
AB  - Goat meat quality depends on many factors, primarily diet, race, gender, stress, environment,
management. Goat meat contains low quantity of saturated fatty acids and cholesterol, and fatty acids
composition depends on nutrition. The main objective of this study was to examine the influence of plantbased
diets from different regions (hilly and plain) on fatty acids composition of fresh goat meat. The fresh
meat is obtained from Balkan goats breed (about 4 years old) originating from hilly and plain regions. Gas
chromatography with flame-ionization detector (GC-FID) and fatty acids methyl esters (FAMEs) derived by
transesterification from fats are used to determine fatty acids profile according to ISO 12966 method.
Statistically significant difference (p<0.05) is noted between values of saturated and unsaturated fatty acids
of compared fresh goat meat originating from different regions. The amount of examined monounsaturated
fatty acids is lower in fresh goat meat from plain area. Polyunsaturated fatty acids, such as alpha-linolenic (n-
3 FA), linolelaidic and linoleic acids are found in higher percentage (1.2%, 0.4% and 3.0%, respectively) in
goat meat from hilly region. The results suggest that plant-based diet consist of different species of herbs
distinctive to certain regions has an impact on the composition and quality of goat meat fatty acids profile.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
T1  - Influence of different plant-based diets on fatty acids composition of goat meat
SP  - 71
EP  - 71
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_895
ER  - 

@conference{
author = "Pisinov, Boris and Keškić, Tanja and Petričević, Maja and Kulić, Gordana and Stamenić, Tamara and Rakić, Sveto and Đurović, Sanja",
year = "2023-10",
abstract = "Goat meat quality depends on many factors, primarily diet, race, gender, stress, environment,
management. Goat meat contains low quantity of saturated fatty acids and cholesterol, and fatty acids
composition depends on nutrition. The main objective of this study was to examine the influence of plantbased
diets from different regions (hilly and plain) on fatty acids composition of fresh goat meat. The fresh
meat is obtained from Balkan goats breed (about 4 years old) originating from hilly and plain regions. Gas
chromatography with flame-ionization detector (GC-FID) and fatty acids methyl esters (FAMEs) derived by
transesterification from fats are used to determine fatty acids profile according to ISO 12966 method.
Statistically significant difference (p<0.05) is noted between values of saturated and unsaturated fatty acids
of compared fresh goat meat originating from different regions. The amount of examined monounsaturated
fatty acids is lower in fresh goat meat from plain area. Polyunsaturated fatty acids, such as alpha-linolenic (n-
3 FA), linolelaidic and linoleic acids are found in higher percentage (1.2%, 0.4% and 3.0%, respectively) in
goat meat from hilly region. The results suggest that plant-based diet consist of different species of herbs
distinctive to certain regions has an impact on the composition and quality of goat meat fatty acids profile.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Book of abstracts of the 14th International Symposium „Modern trends in livestock production“",
title = "Influence of different plant-based diets on fatty acids composition of goat meat",
pages = "71-71",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_895"
}

Pisinov, B., Keškić, T., Petričević, M., Kulić, G., Stamenić, T., Rakić, S.,& Đurović, S.. (2023-10). Influence of different plant-based diets on fatty acids composition of goat meat. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
Institute for Animal Husbandry, Belgrade-Zemun., 71-71.
https://hdl.handle.net/21.15107/rcub_ristocar_895

Pisinov B, Keškić T, Petričević M, Kulić G, Stamenić T, Rakić S, Đurović S. Influence of different plant-based diets on fatty acids composition of goat meat. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“. 2023;:71-71.
https://hdl.handle.net/21.15107/rcub_ristocar_895 .

Pisinov, Boris, Keškić, Tanja, Petričević, Maja, Kulić, Gordana, Stamenić, Tamara, Rakić, Sveto, Đurović, Sanja, "Influence of different plant-based diets on fatty acids composition of goat meat" in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ (2023-10):71-71,
https://hdl.handle.net/21.15107/rcub_ristocar_895 .

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  - CONF
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Keškić, Tanja
AU  - Stanišić, Nikola
AU  - Petričević, Veselin
AU  - Mandić, Violeta
AU  - Pisinov, Boris
PY  - 2023-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/892
AB  - The widespread use of food additives has experienced a remarkable increase in recent years.
Within the realm of processed meat and meat products, the indispensability of phosphates as additives is
evident, as they significantly enhance the functionality of meat proteins. Furthermore, their application in
meat product manufacturing offers a plethora of advantages, encompassing pH modification and
stabilization, augmented water holding capacity leading to heightened yields, diminished weight loss during
cooking, and an overall enhancement in texture and sensory attributes such as tenderness, juiciness, color,
and flavor. Notably, they serve as a valuable source of essential phosphorus for consumers, crucial for the
growth, maintenance, and repair of all living organisms' tissues and cells. The Rulebook ("Official Gazette of
RS", No. 50/2019 and 34/2023) of the Republic of Serbia establishes the acceptable phosphate levels in
various meat products, stipulating that the amount in cooked sausages should not exceed 8.0 g/kg. This
study aims to examine the phosphate content in meat products available in the Republic of Serbia's market. It
seeks to determine whether producers accurately incorporate additives into their products. Over a period of
two years, the phosphate content in meat products was monitored in the group of cooked sausages within the
subgroups of finely and coarsely ground cooked sausages. Over a span of two years, the phosphate content
was meticulously monitored selected cooked sausages, both finely and coarsely ground in three lot years
resulting in 156 samples. The study examined 52 meat products available on the market were examined: 37
finely ground and 15 coarsely ground cooked sausages. The phosphate content in the products varied greatly
and ranged from 2.01g/kg - 6.98g/kg for finely ground sausages, while the phosphate content for coarsely
ground sausages ranged from 3.33g/kg - 9.15g/kg. The phosphate content was higher than the maximum
allowed concentration in only one sample of one lot series of the single coarsely ground sausage (9.15g/kg).
Based on the comprehensive market survey, it can be confidently concluded that producers appropriately
employ phosphates in their products, despite the diversity in scope and technology involved in meat product
preparation.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
T1  - Phosphates as food additives in meat products manufactured in republic of Serbia
SP  - 72
EP  - 72
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_892
ER  - 

@conference{
author = "Petričević, Maja and Stamenić, Tamara and Keškić, Tanja and Stanišić, Nikola and Petričević, Veselin and Mandić, Violeta and Pisinov, Boris",
year = "2023-10",
abstract = "The widespread use of food additives has experienced a remarkable increase in recent years.
Within the realm of processed meat and meat products, the indispensability of phosphates as additives is
evident, as they significantly enhance the functionality of meat proteins. Furthermore, their application in
meat product manufacturing offers a plethora of advantages, encompassing pH modification and
stabilization, augmented water holding capacity leading to heightened yields, diminished weight loss during
cooking, and an overall enhancement in texture and sensory attributes such as tenderness, juiciness, color,
and flavor. Notably, they serve as a valuable source of essential phosphorus for consumers, crucial for the
growth, maintenance, and repair of all living organisms' tissues and cells. The Rulebook ("Official Gazette of
RS", No. 50/2019 and 34/2023) of the Republic of Serbia establishes the acceptable phosphate levels in
various meat products, stipulating that the amount in cooked sausages should not exceed 8.0 g/kg. This
study aims to examine the phosphate content in meat products available in the Republic of Serbia's market. It
seeks to determine whether producers accurately incorporate additives into their products. Over a period of
two years, the phosphate content in meat products was monitored in the group of cooked sausages within the
subgroups of finely and coarsely ground cooked sausages. Over a span of two years, the phosphate content
was meticulously monitored selected cooked sausages, both finely and coarsely ground in three lot years
resulting in 156 samples. The study examined 52 meat products available on the market were examined: 37
finely ground and 15 coarsely ground cooked sausages. The phosphate content in the products varied greatly
and ranged from 2.01g/kg - 6.98g/kg for finely ground sausages, while the phosphate content for coarsely
ground sausages ranged from 3.33g/kg - 9.15g/kg. The phosphate content was higher than the maximum
allowed concentration in only one sample of one lot series of the single coarsely ground sausage (9.15g/kg).
Based on the comprehensive market survey, it can be confidently concluded that producers appropriately
employ phosphates in their products, despite the diversity in scope and technology involved in meat product
preparation.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Book of abstracts of the 14th International Symposium „Modern trends in livestock production“",
title = "Phosphates as food additives in meat products manufactured in republic of Serbia",
pages = "72-72",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_892"
}

Petričević, M., Stamenić, T., Keškić, T., Stanišić, N., Petričević, V., Mandić, V.,& Pisinov, B.. (2023-10). Phosphates as food additives in meat products manufactured in republic of Serbia. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
Institute for Animal Husbandry, Belgrade-Zemun., 72-72.
https://hdl.handle.net/21.15107/rcub_ristocar_892

Petričević M, Stamenić T, Keškić T, Stanišić N, Petričević V, Mandić V, Pisinov B. Phosphates as food additives in meat products manufactured in republic of Serbia. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“. 2023;:72-72.
https://hdl.handle.net/21.15107/rcub_ristocar_892 .

Petričević, Maja, Stamenić, Tamara, Keškić, Tanja, Stanišić, Nikola, Petričević, Veselin, Mandić, Violeta, Pisinov, Boris, "Phosphates as food additives in meat products manufactured in republic of Serbia" in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ (2023-10):72-72,
https://hdl.handle.net/21.15107/rcub_ristocar_892 .

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  - Stanišić, Nikola
AU  - Škrbić, Zdenka
AU  - Petričević, Veselin
AU  - Milenković, Danijel
AU  - Petričević, Maja
AU  - Gogić, Marija
AU  - Lukić, Miloš
PY  - 2023-03-30
UR  - http://r.istocar.bg.ac.rs/handle/123456789/862
AB  - The objective of the present trial was to evaluate the effects of nettle leaves (Urtica dioica) supplementation, broiler gender and muscle portion on meat fatty acid and mineral profiles. Prior to the trial, a total of 600 one-day-old Cobb 500 broiler chickens of both genders, equally, were randomly divided into three groups: a basal diet (control group) and a basal diet supplemented in the last two weeks of fattening with fresh nettle leaves (30 g/kg diet) or with oven dry nettle leaves (5 g/kg diet). After reaching 42 days of age, twenty birds per diet group were randomly selected (four birds per box, both genders equally) and slaughtered, and breasts and drumsticks were collected for analysis. The dry nettle supplementation increased the MUFA and lowered the PUFA, n-6 and n-6/n-3 ratio, mainly in female broilers (p < 0.05). Drumsticks had higher MUFA and PUFA and lower SFA and n-6/n-3 ratio compared to breast meat (p < 0.05). The addition of nettle to broiler diet increased Fe, Zn and Se and decreased Ca levels, mainly in drumsticks (p < 0.05). Furthermore, drumstick meat had more elements with proven health benefits, such as Fe, Zn, Ca and Mn, than breast meat. This study suggests that feeding Cobb 500 broilers with the addition of nettle leaves can significantly change meat fatty acid and mineral composition, but this effect differed between gender and portion.
PB  - MDPI
T2  - Agriculture
T1  - The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion
VL  - 13
IS  - 4
SP  - 799
DO  - 10.3390/agriculture13040799
ER  - 

@article{
author = "Stanišić, Nikola and Škrbić, Zdenka and Petričević, Veselin and Milenković, Danijel and Petričević, Maja and Gogić, Marija and Lukić, Miloš",
year = "2023-03-30",
abstract = "The objective of the present trial was to evaluate the effects of nettle leaves (Urtica dioica) supplementation, broiler gender and muscle portion on meat fatty acid and mineral profiles. Prior to the trial, a total of 600 one-day-old Cobb 500 broiler chickens of both genders, equally, were randomly divided into three groups: a basal diet (control group) and a basal diet supplemented in the last two weeks of fattening with fresh nettle leaves (30 g/kg diet) or with oven dry nettle leaves (5 g/kg diet). After reaching 42 days of age, twenty birds per diet group were randomly selected (four birds per box, both genders equally) and slaughtered, and breasts and drumsticks were collected for analysis. The dry nettle supplementation increased the MUFA and lowered the PUFA, n-6 and n-6/n-3 ratio, mainly in female broilers (p < 0.05). Drumsticks had higher MUFA and PUFA and lower SFA and n-6/n-3 ratio compared to breast meat (p < 0.05). The addition of nettle to broiler diet increased Fe, Zn and Se and decreased Ca levels, mainly in drumsticks (p < 0.05). Furthermore, drumstick meat had more elements with proven health benefits, such as Fe, Zn, Ca and Mn, than breast meat. This study suggests that feeding Cobb 500 broilers with the addition of nettle leaves can significantly change meat fatty acid and mineral composition, but this effect differed between gender and portion.",
publisher = "MDPI",
journal = "Agriculture",
title = "The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion",
volume = "13",
number = "4",
pages = "799",
doi = "10.3390/agriculture13040799"
}

Stanišić, N., Škrbić, Z., Petričević, V., Milenković, D., Petričević, M., Gogić, M.,& Lukić, M.. (2023-03-30). The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion. in Agriculture
MDPI., 13(4), 799.
https://doi.org/10.3390/agriculture13040799

Stanišić N, Škrbić Z, Petričević V, Milenković D, Petričević M, Gogić M, Lukić M. The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion. in Agriculture. 2023;13(4):799.
doi:10.3390/agriculture13040799 .

Stanišić, Nikola, Škrbić, Zdenka, Petričević, Veselin, Milenković, Danijel, Petričević, Maja, Gogić, Marija, Lukić, Miloš, "The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion" in Agriculture, 13, no. 4 (2023-03-30):799,
https://doi.org/10.3390/agriculture13040799 . .

Stanišić, N., Maksimović, N., Delić, N., Petričević, M., Gogić, M., Stanojković, A.,& Petričević, V.. (2023). Grubo usitnjene barene hibridne kobasice od svinjskog mesa i teksturisanog proteina soje. .
https://hdl.handle.net/21.15107/rcub_ristocar_980

Stanišić N, Maksimović N, Delić N, Petričević M, Gogić M, Stanojković A, Petričević V. Grubo usitnjene barene hibridne kobasice od svinjskog mesa i teksturisanog proteina soje. 2023;.
https://hdl.handle.net/21.15107/rcub_ristocar_980 .

Stanišić, Nikola, Maksimović, Nevena, Delić, Nikola, Petričević, Maja, Gogić, Marija, Stanojković, Aleksandar, Petričević, Veselin, "Grubo usitnjene barene hibridne kobasice od svinjskog mesa i teksturisanog proteina soje" (2023),
https://hdl.handle.net/21.15107/rcub_ristocar_980 .

TY  - CONF
AU  - Stanišić, Nikola
AU  - Maksimović, Nevena
AU  - Cekić, Bogdan
AU  - Ružić-Muslić, Dragana
AU  - Ćosić, Ivan
AU  - Lečić, Nemanja
AU  - Petričević, Maja
PY  - 2023
UR  - http://r.istocar.bg.ac.rs/handle/123456789/868
AB  - Meat colour was evaluated in 36 goat kids of both genders equally from three breeds: Alpine, Balkan and Serbian white breed. Animals were slaughtered at 18 kg of body weight and three muscles were analysed for colour characteristics and pH value: m. longissimus lumborum, m. psoas major (tenderloin) and m. semimembranosus. pH values differ significantly only for m. longissimus lumborum muscle, whereas Balkan kids had a significantly higher pH value than Alpine and Serbian white (p<0.001). The goat breed significantly affected meat CIEL*a*b* values for all muscles analysed. Lightness (L*) was generally the highest for Balkan and lowest for the Alpine breed. The differences in redness (a*) and Chroma values (C*) were not significant, while the yellowness only differed for m. longissimus lumborum muscle, whereas Serbian white kids had higher b* values compared to Alpine kids. As a colour saturation characteristic, the hue angle was higher in meat from indigenous breeds (Balkan and Serbian white) than in the Alpine breed.
C3  - Proceedings of the 1st International symposium on biotechnology
T1  - Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight
SP  - 331
EP  - 340
DO  - 10.46793/SBT28.331S
ER  - 

@conference{
author = "Stanišić, Nikola and Maksimović, Nevena and Cekić, Bogdan and Ružić-Muslić, Dragana and Ćosić, Ivan and Lečić, Nemanja and Petričević, Maja",
year = "2023",
abstract = "Meat colour was evaluated in 36 goat kids of both genders equally from three breeds: Alpine, Balkan and Serbian white breed. Animals were slaughtered at 18 kg of body weight and three muscles were analysed for colour characteristics and pH value: m. longissimus lumborum, m. psoas major (tenderloin) and m. semimembranosus. pH values differ significantly only for m. longissimus lumborum muscle, whereas Balkan kids had a significantly higher pH value than Alpine and Serbian white (p<0.001). The goat breed significantly affected meat CIEL*a*b* values for all muscles analysed. Lightness (L*) was generally the highest for Balkan and lowest for the Alpine breed. The differences in redness (a*) and Chroma values (C*) were not significant, while the yellowness only differed for m. longissimus lumborum muscle, whereas Serbian white kids had higher b* values compared to Alpine kids. As a colour saturation characteristic, the hue angle was higher in meat from indigenous breeds (Balkan and Serbian white) than in the Alpine breed.",
journal = "Proceedings of the 1st International symposium on biotechnology",
title = "Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight",
pages = "331-340",
doi = "10.46793/SBT28.331S"
}

Stanišić, N., Maksimović, N., Cekić, B., Ružić-Muslić, D., Ćosić, I., Lečić, N.,& Petričević, M.. (2023). Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight. in Proceedings of the 1st International symposium on biotechnology, 331-340.
https://doi.org/10.46793/SBT28.331S

Stanišić N, Maksimović N, Cekić B, Ružić-Muslić D, Ćosić I, Lečić N, Petričević M. Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight. in Proceedings of the 1st International symposium on biotechnology. 2023;:331-340.
doi:10.46793/SBT28.331S .

Stanišić, Nikola, Maksimović, Nevena, Cekić, Bogdan, Ružić-Muslić, Dragana, Ćosić, Ivan, Lečić, Nemanja, Petričević, Maja, "Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight" in Proceedings of the 1st International symposium on biotechnology (2023):331-340,
https://doi.org/10.46793/SBT28.331S . .

TY  - JOUR
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Stanišić, Nikola
AU  - Petričević, Veselin
AU  - Gogić, Marija
AU  - Mandić, Violeta
AU  - Stajić, Slaviša
PY  - 2022-12-30
UR  - http://r.istocar.bg.ac.rs/handle/123456789/838
AB  - Cooked sausages (frankfurters) are one of the most popular meat products in Serbia and the world. However, high contents of saturated fatty acids and sodium, along with the lack of complex carbohydrates, such as dietary fibers, contribute to the unfavorable health perception of these products. In today's market, a wide variety of additives and substitutes are being used as a replacement for animal fat and sodium in meat products that have little to no impact on processing loss and/or the sensory quality of the final product. Research in this field usually goes toward partial or complete fat replacement with different hydrocolloids or vegetable oils, while KCl is generally recommended for partial replacement of NaCl. However, there is limited data regarding frankfurters that have reduced contents of fats and sodium, along with reduced caloric value with additional prebiotics function. The results of this paper suggest that half of the pork backfat and a third of the NaCl could be replaced in chicken frankfurters with inulin gel and potassium salt to improve their nutritive characteristics and to obtain a product that would have characteristics of functional food. The experimental formulation (INK+) analysis showed characteristical traits for this group of meat products in terms of technological quality and chemical composition and received high sensory evaluation scores for taste, odor, texture, and juiciness. The improved chicken frankfurter group has also shown exceptional nutritional value, considering that it contains a significantly reduced fat content (the main contributor to the caloric value of the final product) and prebiotic function (originating from inulin).
PB  - Faculty of Agriculture and Food Sciences University of Sarajevo
T2  - Works of Faculty of Agriculture and Food Sciences
T1  - Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance
VL  - LXVII
IS  - 72/2
SP  - 157
EP  - 169
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_838
ER  - 

@article{
author = "Petričević, Maja and Stamenić, Tamara and Stanišić, Nikola and Petričević, Veselin and Gogić, Marija and Mandić, Violeta and Stajić, Slaviša",
year = "2022-12-30",
abstract = "Cooked sausages (frankfurters) are one of the most popular meat products in Serbia and the world. However, high contents of saturated fatty acids and sodium, along with the lack of complex carbohydrates, such as dietary fibers, contribute to the unfavorable health perception of these products. In today's market, a wide variety of additives and substitutes are being used as a replacement for animal fat and sodium in meat products that have little to no impact on processing loss and/or the sensory quality of the final product. Research in this field usually goes toward partial or complete fat replacement with different hydrocolloids or vegetable oils, while KCl is generally recommended for partial replacement of NaCl. However, there is limited data regarding frankfurters that have reduced contents of fats and sodium, along with reduced caloric value with additional prebiotics function. The results of this paper suggest that half of the pork backfat and a third of the NaCl could be replaced in chicken frankfurters with inulin gel and potassium salt to improve their nutritive characteristics and to obtain a product that would have characteristics of functional food. The experimental formulation (INK+) analysis showed characteristical traits for this group of meat products in terms of technological quality and chemical composition and received high sensory evaluation scores for taste, odor, texture, and juiciness. The improved chicken frankfurter group has also shown exceptional nutritional value, considering that it contains a significantly reduced fat content (the main contributor to the caloric value of the final product) and prebiotic function (originating from inulin).",
publisher = "Faculty of Agriculture and Food Sciences University of Sarajevo",
journal = "Works of Faculty of Agriculture and Food Sciences",
title = "Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance",
volume = "LXVII",
number = "72/2",
pages = "157-169",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_838"
}

Petričević, M., Stamenić, T., Stanišić, N., Petričević, V., Gogić, M., Mandić, V.,& Stajić, S.. (2022-12-30). Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance. in Works of Faculty of Agriculture and Food Sciences
Faculty of Agriculture and Food Sciences University of Sarajevo., LXVII(72/2), 157-169.
https://hdl.handle.net/21.15107/rcub_ristocar_838

Petričević M, Stamenić T, Stanišić N, Petričević V, Gogić M, Mandić V, Stajić S. Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance. in Works of Faculty of Agriculture and Food Sciences. 2022;LXVII(72/2):157-169.
https://hdl.handle.net/21.15107/rcub_ristocar_838 .

Petričević, Maja, Stamenić, Tamara, Stanišić, Nikola, Petričević, Veselin, Gogić, Marija, Mandić, Violeta, Stajić, Slaviša, "Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance" in Works of Faculty of Agriculture and Food Sciences, LXVII, no. 72/2 (2022-12-30):157-169,
https://hdl.handle.net/21.15107/rcub_ristocar_838 .

TY  - JOUR
AU  - Gogić, Marija
AU  - Katanić, Nenad
AU  - Savić, Radomir
AU  - Mandić, Violeta
AU  - Petričević, Maja
AU  - Živković, Vladimir
AU  - Stojiljković, Nenad
PY  - 2022-12-20
UR  - http://r.istocar.bg.ac.rs/handle/123456789/834
AB  - The study of the production traits of 22 genotypes of fattening pigs was carried out on two pig farms (Farm A and Farm B) in Central Serbia, under the influence of the following factors: farm, genotype and sex of fattening pigs, and pre-slaughter weight. The characteristics of fattening animals included in the research are: warm carcass side growth (WCSG); bacon thickness - rump (FTR); bacon thickness - back (FTB); bacon thickness - rump + back (FTRB); meat yield – carcass sides (JUSKG) and meat yield in percentage (JUSPRO), as well as weight and ratio of French dressing in warm carcass sides (FDKG and FDPRO). Animals of both sexes were used in the trial (female non-castrated rats and surgically castrated males). Total of 1166 fattening animals were included in the trials. Statistical data processing was performed using the Harvey software package. All included factors in the used models show a highly statistically significant effect on the variation of fattening traits (P<0.01; P<0.001). Animals of genotype DxSL (44.97%) had the highest share of meat in carcass sides, and animals of genotype SL (44.63%) for the trait JUSPRO, while for the trait FDPRO the highest value was recorded for the genotype DXSL (54.45%). In our study, animals of the genotypes (HxD)x(WxD) and Dx(WxD) had the highest values for bacon thickness - 39.95 and 38.32 mm, respectively, which implies lower share of meat in the carcasses. By calculating the genetic and phenotypic correlations, we came to the conclusion that the phenotypic correlation of the carcass side traits was of different strength (from very weak to complete) and different sign, while the genetic correlations were stronger than the phenotypic, so the genetic correlations between the bacon thicknesses FTB and FTR were complete, and between meat yield and traits FTB and FTR complete and negative.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - The effect of genotype, farm and sex on the production traits of fattening pigs of pedigree breed genotypes
VL  - 38
IS  - 2
SP  - 101
EP  - 113
DO  - 10.2298/BAH2202101G
ER  - 

@article{
author = "Gogić, Marija and Katanić, Nenad and Savić, Radomir and Mandić, Violeta and Petričević, Maja and Živković, Vladimir and Stojiljković, Nenad",
year = "2022-12-20",
abstract = "The study of the production traits of 22 genotypes of fattening pigs was carried out on two pig farms (Farm A and Farm B) in Central Serbia, under the influence of the following factors: farm, genotype and sex of fattening pigs, and pre-slaughter weight. The characteristics of fattening animals included in the research are: warm carcass side growth (WCSG); bacon thickness - rump (FTR); bacon thickness - back (FTB); bacon thickness - rump + back (FTRB); meat yield – carcass sides (JUSKG) and meat yield in percentage (JUSPRO), as well as weight and ratio of French dressing in warm carcass sides (FDKG and FDPRO). Animals of both sexes were used in the trial (female non-castrated rats and surgically castrated males). Total of 1166 fattening animals were included in the trials. Statistical data processing was performed using the Harvey software package. All included factors in the used models show a highly statistically significant effect on the variation of fattening traits (P<0.01; P<0.001). Animals of genotype DxSL (44.97%) had the highest share of meat in carcass sides, and animals of genotype SL (44.63%) for the trait JUSPRO, while for the trait FDPRO the highest value was recorded for the genotype DXSL (54.45%). In our study, animals of the genotypes (HxD)x(WxD) and Dx(WxD) had the highest values for bacon thickness - 39.95 and 38.32 mm, respectively, which implies lower share of meat in the carcasses. By calculating the genetic and phenotypic correlations, we came to the conclusion that the phenotypic correlation of the carcass side traits was of different strength (from very weak to complete) and different sign, while the genetic correlations were stronger than the phenotypic, so the genetic correlations between the bacon thicknesses FTB and FTR were complete, and between meat yield and traits FTB and FTR complete and negative.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "The effect of genotype, farm and sex on the production traits of fattening pigs of pedigree breed genotypes",
volume = "38",
number = "2",
pages = "101-113",
doi = "10.2298/BAH2202101G"
}

Gogić, M., Katanić, N., Savić, R., Mandić, V., Petričević, M., Živković, V.,& Stojiljković, N.. (2022-12-20). The effect of genotype, farm and sex on the production traits of fattening pigs of pedigree breed genotypes. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 38(2), 101-113.
https://doi.org/10.2298/BAH2202101G

Gogić M, Katanić N, Savić R, Mandić V, Petričević M, Živković V, Stojiljković N. The effect of genotype, farm and sex on the production traits of fattening pigs of pedigree breed genotypes. in Biotechnology in Animal Husbandry. 2022;38(2):101-113.
doi:10.2298/BAH2202101G .

Gogić, Marija, Katanić, Nenad, Savić, Radomir, Mandić, Violeta, Petričević, Maja, Živković, Vladimir, Stojiljković, Nenad, "The effect of genotype, farm and sex on the production traits of fattening pigs of pedigree breed genotypes" in Biotechnology in Animal Husbandry, 38, no. 2 (2022-12-20):101-113,
https://doi.org/10.2298/BAH2202101G . .

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 . .