TY  - CONF
AU  - Stanišić, Nikola
AU  - Lilić, Slobodan
AU  - Petrović, M.D.
AU  - Živković, Dušan
AU  - Radović, Čedomir
AU  - Petričević, Maja
AU  - Gogić, Marija
PY  - 2012
UR  - http://r.istocar.bg.ac.rs/handle/123456789/364
AB  - The goal of this paper was to determine the proximate composition and sensory characteristics during storage of Sremska sausage produced in a traditional way in the smoking house, from the meat of commercial 7-month-old Swedish Landrace pigs. Sausages were produced in December; the muscle-fat ratio was 75:25, with the addition of 2.2% nitrite curing salt and spices. After filling in pig small intestine, the sausages were hung to dry with the temperature ranging between 10-15°C and relative humidity between 75-90%. They were then occasionally smoked during the first 14 days. Sampling and chemical analyses were carried out on 0, 3rd, 7th, 14th and 21st day of production. Sensory evaluation was performed at the end of the production process (first day) and during storage, on 60th and 120th day. The sausage was characterized by a long ripening period, which is considered typical for the traditional production method. The minimum pH (4.97) was reached on 14th day, then it increased slightly to 5.18 (21st day). The values of acidity and peroxide number of the fat increased at the end of the production process. During the ripening, water content significantly decreased (from 58.13% at beginning to 30.21% at the end), that resulted in large weight loss of 41%, while the proportion of fat, protein and ash significantly increased. At the end, final product had distinctive spicy flavor, dark red color and firm consistency. During storage, overall sensory quality has slightly reduced, but sensory scores were still high for this type of product.
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house
SP  - 1319
EP  - 1324
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_364
ER  - 

@conference{
author = "Stanišić, Nikola and Lilić, Slobodan and Petrović, M.D. and Živković, Dušan and Radović, Čedomir and Petričević, Maja and Gogić, Marija",
year = "2012",
abstract = "The goal of this paper was to determine the proximate composition and sensory characteristics during storage of Sremska sausage produced in a traditional way in the smoking house, from the meat of commercial 7-month-old Swedish Landrace pigs. Sausages were produced in December; the muscle-fat ratio was 75:25, with the addition of 2.2% nitrite curing salt and spices. After filling in pig small intestine, the sausages were hung to dry with the temperature ranging between 10-15°C and relative humidity between 75-90%. They were then occasionally smoked during the first 14 days. Sampling and chemical analyses were carried out on 0, 3rd, 7th, 14th and 21st day of production. Sensory evaluation was performed at the end of the production process (first day) and during storage, on 60th and 120th day. The sausage was characterized by a long ripening period, which is considered typical for the traditional production method. The minimum pH (4.97) was reached on 14th day, then it increased slightly to 5.18 (21st day). The values of acidity and peroxide number of the fat increased at the end of the production process. During the ripening, water content significantly decreased (from 58.13% at beginning to 30.21% at the end), that resulted in large weight loss of 41%, while the proportion of fat, protein and ash significantly increased. At the end, final product had distinctive spicy flavor, dark red color and firm consistency. During storage, overall sensory quality has slightly reduced, but sensory scores were still high for this type of product.",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house",
pages = "1319-1324",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_364"
}

Stanišić, N., Lilić, S., Petrović, M.D., Živković, D., Radović, Č., Petričević, M.,& Gogić, M.. (2012). Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house. in CEFood 2012 - Proceedings of 6th Central European Congress on Food, 1319-1324.
https://hdl.handle.net/21.15107/rcub_ristocar_364

Stanišić N, Lilić S, Petrović M, Živković D, Radović Č, Petričević M, Gogić M. Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1319-1324.
https://hdl.handle.net/21.15107/rcub_ristocar_364 .

Stanišić, Nikola, Lilić, Slobodan, Petrović, M.D., Živković, Dušan, Radović, Čedomir, Petričević, Maja, Gogić, Marija, "Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1319-1324,
https://hdl.handle.net/21.15107/rcub_ristocar_364 .

TY  - JOUR
AU  - Bogosavljević-Bošković, Snežana
AU  - Pavlovski, Zlatica
AU  - Petrović, M. D.
AU  - Dosković, Vladimir
AU  - Rakonjac, Simeon
PY  - 2011
UR  - http://r.istocar.bg.ac.rs/handle/123456789/256
AB  - This study involved analysis of some carcass quality parameters in broilers reared under two different non-industrial systems (extensive indoor and free range) at two different lengths of fattening period (56 and 63 days). The quality parameters tested included dressed carcass yield, dressing percentage, proportion of primal cuts (breast, drumstick, thigh, wing, pelvis and back) in dressed carcass, and proportion of major tissues (muscular tissue, bone and skin) in high-value carcass cuts (breast, drumstick and thigh). The objective of the study was to evaluate the effect of broiler rearing system, length of fattening period and gender on the carcass quality traits tested. The male broilers had a higher carcass weight at the slaughtering line at both lengths of fattening period, and the obtained differences were statistically significant. The broilers raised under extensive indoor system had a somewhat higher proportion of breast and a lower proportion of thigh and drumstick. A significant effect of gender was observed on these traits. The proportion of muscular tissue, bone and skin in the high-value primal cuts, including breast, drumsticks and thighs, dependent also on broiler gender and partly on the rearing system and length of fattening period.
PB  - Eugen Ulmer Gmbh Co, Stuttgart
T2  - Archiv fur Geflugelkunde
T1  - The effect of rearing system and length of fattening period on selected parameters of broiler carcass quality
VL  - 75
IS  - 3
SP  - 158
EP  - 163
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_256
ER  - 

@article{
author = "Bogosavljević-Bošković, Snežana and Pavlovski, Zlatica and Petrović, M. D. and Dosković, Vladimir and Rakonjac, Simeon",
year = "2011",
abstract = "This study involved analysis of some carcass quality parameters in broilers reared under two different non-industrial systems (extensive indoor and free range) at two different lengths of fattening period (56 and 63 days). The quality parameters tested included dressed carcass yield, dressing percentage, proportion of primal cuts (breast, drumstick, thigh, wing, pelvis and back) in dressed carcass, and proportion of major tissues (muscular tissue, bone and skin) in high-value carcass cuts (breast, drumstick and thigh). The objective of the study was to evaluate the effect of broiler rearing system, length of fattening period and gender on the carcass quality traits tested. The male broilers had a higher carcass weight at the slaughtering line at both lengths of fattening period, and the obtained differences were statistically significant. The broilers raised under extensive indoor system had a somewhat higher proportion of breast and a lower proportion of thigh and drumstick. A significant effect of gender was observed on these traits. The proportion of muscular tissue, bone and skin in the high-value primal cuts, including breast, drumsticks and thighs, dependent also on broiler gender and partly on the rearing system and length of fattening period.",
publisher = "Eugen Ulmer Gmbh Co, Stuttgart",
journal = "Archiv fur Geflugelkunde",
title = "The effect of rearing system and length of fattening period on selected parameters of broiler carcass quality",
volume = "75",
number = "3",
pages = "158-163",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_256"
}

Bogosavljević-Bošković, S., Pavlovski, Z., Petrović, M. D., Dosković, V.,& Rakonjac, S.. (2011). The effect of rearing system and length of fattening period on selected parameters of broiler carcass quality. in Archiv fur Geflugelkunde
Eugen Ulmer Gmbh Co, Stuttgart., 75(3), 158-163.
https://hdl.handle.net/21.15107/rcub_ristocar_256

Bogosavljević-Bošković S, Pavlovski Z, Petrović MD, Dosković V, Rakonjac S. The effect of rearing system and length of fattening period on selected parameters of broiler carcass quality. in Archiv fur Geflugelkunde. 2011;75(3):158-163.
https://hdl.handle.net/21.15107/rcub_ristocar_256 .

Bogosavljević-Bošković, Snežana, Pavlovski, Zlatica, Petrović, M. D., Dosković, Vladimir, Rakonjac, Simeon, "The effect of rearing system and length of fattening period on selected parameters of broiler carcass quality" in Archiv fur Geflugelkunde, 75, no. 3 (2011):158-163,
https://hdl.handle.net/21.15107/rcub_ristocar_256 .