TY  - JOUR
AU  - Parunović, Nenad
AU  - Petrović, Milica
AU  - Matekalo-Sverak, Vesna F.
AU  - Radojković, Dragan D.
AU  - Radović, Čedomir
PY  - 2014
UR  - http://r.istocar.bg.ac.rs/handle/123456789/428
AB  - In this paper, the comparative investigations on chemical content, fatty acid profiles and sensory properties of traditional fermented dry kulen sausages are presented. Five types of kulen sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Mangalitsa and Moravka) and commercial (Swedish Landrace). Kulen sausages made from Mangalitsa and Moravka pork meat had the lowest moisture and protein content and the highest total amount of fat. Sausages made from the combination of Mangalitsa and Moravka meat were superior in terms of odor, taste, aftertaste and overall acceptability. The highest cholesterol content was found in sausages made from meat of the autochthonous pig breeds. However, sausages made from the meat of Mangalitsa pigs contained higher levels of monounsaturated fatty acid and unsaturated fatty acid, and lower saturated fatty acid levels. This research indicates that pig breed affects the chemical and sensory characteristics of traditional dry fermented sausages.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages
VL  - 38
IS  - 5
SP  - 2061
EP  - 2068
DO  - 10.1111/jfpp.12184
ER  - 

@article{
author = "Parunović, Nenad and Petrović, Milica and Matekalo-Sverak, Vesna F. and Radojković, Dragan D. and Radović, Čedomir",
year = "2014",
abstract = "In this paper, the comparative investigations on chemical content, fatty acid profiles and sensory properties of traditional fermented dry kulen sausages are presented. Five types of kulen sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Mangalitsa and Moravka) and commercial (Swedish Landrace). Kulen sausages made from Mangalitsa and Moravka pork meat had the lowest moisture and protein content and the highest total amount of fat. Sausages made from the combination of Mangalitsa and Moravka meat were superior in terms of odor, taste, aftertaste and overall acceptability. The highest cholesterol content was found in sausages made from meat of the autochthonous pig breeds. However, sausages made from the meat of Mangalitsa pigs contained higher levels of monounsaturated fatty acid and unsaturated fatty acid, and lower saturated fatty acid levels. This research indicates that pig breed affects the chemical and sensory characteristics of traditional dry fermented sausages.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages",
volume = "38",
number = "5",
pages = "2061-2068",
doi = "10.1111/jfpp.12184"
}

Parunović, N., Petrović, M., Matekalo-Sverak, V. F., Radojković, D. D.,& Radović, Č.. (2014). Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages. in Journal of Food Processing and Preservation
Wiley, Hoboken., 38(5), 2061-2068.
https://doi.org/10.1111/jfpp.12184

Parunović N, Petrović M, Matekalo-Sverak VF, Radojković DD, Radović Č. Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages. in Journal of Food Processing and Preservation. 2014;38(5):2061-2068.
doi:10.1111/jfpp.12184 .

Parunović, Nenad, Petrović, Milica, Matekalo-Sverak, Vesna F., Radojković, Dragan D., Radović, Čedomir, "Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages" in Journal of Food Processing and Preservation, 38, no. 5 (2014):2061-2068,
https://doi.org/10.1111/jfpp.12184 . .

TY  - JOUR
AU  - Parunović, Nenad
AU  - Petrović, M.
AU  - Matekalo-Sverak, Vesna F.
AU  - Radović, Čedomir
AU  - Stanišić, Nikola
PY  - 2013
UR  - http://r.istocar.bg.ac.rs/handle/123456789/381
AB  - The aim of this study was to examine carcass properties and variability in chemical content and fatty acid composition in the musculus longissimus lumborum et thoracis (MLLT) of different genotypes of pigs. Of 36 male castrated animals used in the trial, 24 were from two strains of Mangalitsa pigs (12 Swallow bellied (SBM) and 12 White (WM)), while 12 were of the Swedish Landrace (SL) breed (the most abundant meat/fattening breed in Serbia). The warm and cold carcass weights at slaughter were significantly higher in the WM and SL compared with the SBM. Results showed differences in warm and cold carcass dressing percentage between the groups. The SBM had significant lower values than WM and SL pigs. The total fat content was higher in WM and SBM pigs than SL pigs. The SL pigs had a significant higher percentage of water in their MLLT than the SBM and WM pigs. The representative of pig meat breeds, SL, contained significantly less cholesterol in its MLLT compared with the SBM and WM (-15.23% and -15.84%). However, differences in the content of saturated and unsaturated fatty acids were more expressed and distinct. A higher percentage of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) were present in MLTT originating from SL pigs compared with the two Mangalitsa strains. The total monounsaturated fatty acids (MUFA) content was higher in SBM and WM than in SL pigs. The alpha linolenic acid concentration (C18:3 n-3) was significantly higher in SBM than in WM and SL pigs.
PB  - South African Journal Of Animal Sciences, Hatfield
T2  - South African Journal of Animal Science
T1  - Carcass properties, chemical content and fatty acid composition of the musculus longissimus of different pig genotypes
VL  - 43
IS  - 2
SP  - 123
EP  - 136
DO  - 10.4314/sajas.v43i2.2
ER  - 

@article{
author = "Parunović, Nenad and Petrović, M. and Matekalo-Sverak, Vesna F. and Radović, Čedomir and Stanišić, Nikola",
year = "2013",
abstract = "The aim of this study was to examine carcass properties and variability in chemical content and fatty acid composition in the musculus longissimus lumborum et thoracis (MLLT) of different genotypes of pigs. Of 36 male castrated animals used in the trial, 24 were from two strains of Mangalitsa pigs (12 Swallow bellied (SBM) and 12 White (WM)), while 12 were of the Swedish Landrace (SL) breed (the most abundant meat/fattening breed in Serbia). The warm and cold carcass weights at slaughter were significantly higher in the WM and SL compared with the SBM. Results showed differences in warm and cold carcass dressing percentage between the groups. The SBM had significant lower values than WM and SL pigs. The total fat content was higher in WM and SBM pigs than SL pigs. The SL pigs had a significant higher percentage of water in their MLLT than the SBM and WM pigs. The representative of pig meat breeds, SL, contained significantly less cholesterol in its MLLT compared with the SBM and WM (-15.23% and -15.84%). However, differences in the content of saturated and unsaturated fatty acids were more expressed and distinct. A higher percentage of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) were present in MLTT originating from SL pigs compared with the two Mangalitsa strains. The total monounsaturated fatty acids (MUFA) content was higher in SBM and WM than in SL pigs. The alpha linolenic acid concentration (C18:3 n-3) was significantly higher in SBM than in WM and SL pigs.",
publisher = "South African Journal Of Animal Sciences, Hatfield",
journal = "South African Journal of Animal Science",
title = "Carcass properties, chemical content and fatty acid composition of the musculus longissimus of different pig genotypes",
volume = "43",
number = "2",
pages = "123-136",
doi = "10.4314/sajas.v43i2.2"
}

Parunović, N., Petrović, M., Matekalo-Sverak, V. F., Radović, Č.,& Stanišić, N.. (2013). Carcass properties, chemical content and fatty acid composition of the musculus longissimus of different pig genotypes. in South African Journal of Animal Science
South African Journal Of Animal Sciences, Hatfield., 43(2), 123-136.
https://doi.org/10.4314/sajas.v43i2.2

Parunović N, Petrović M, Matekalo-Sverak VF, Radović Č, Stanišić N. Carcass properties, chemical content and fatty acid composition of the musculus longissimus of different pig genotypes. in South African Journal of Animal Science. 2013;43(2):123-136.
doi:10.4314/sajas.v43i2.2 .

Parunović, Nenad, Petrović, M., Matekalo-Sverak, Vesna F., Radović, Čedomir, Stanišić, Nikola, "Carcass properties, chemical content and fatty acid composition of the musculus longissimus of different pig genotypes" in South African Journal of Animal Science, 43, no. 2 (2013):123-136,
https://doi.org/10.4314/sajas.v43i2.2 . .

TY  - JOUR
AU  - Parunović, Nenad
AU  - Petrović, M.
AU  - Matekalo-Sverak, Vesna F.
AU  - Radojković, Dragan D.
AU  - Vranić, Danijela
AU  - Radović, Čedomir
PY  - 2012
UR  - http://r.istocar.bg.ac.rs/handle/123456789/316
AB  - The objective of this paper is to investigate variability in chemical composition, total fatty acid and cholesterol content in m. longissimus dorsi (MLD) of Mangalitsa, swallow-belly (LM) and white (BM), and Swedish Landrace pigs (SL). Compared to SL, the total fat content has been 14.2% higher in BM, while it has been 10.2% higher in LM. SL fatteners contained significantly less cholesterol in MLD compared to LM and BM (-13.6 and -14.8%, P  (lt) = 0.05). A higher percentage of SFA (+8.5 and +10.1%, P  (lt) = 0.05) and PUFA (+8.0 and +9.4%, P  (lt) = 0.05) has been established in MLD, originating from SL fatteners, compared to both Mangalitsa strains. The total MUFA content was higher in LM and BM than in SL (P  (lt) = 0.05). A phenotypic correlation between protein content and ashes with water content in MLD has been positive (0.81 and 0.88), while the correlation between water content and total fats has been found to be negative (-0.99). A negative phenotypic correlation between MUFA and SFA, as well as PUFA and MUFA (-0.97 and -0.98) has been established, statistically significant at the level of P  (lt) = 0.001. A positive phenotypic correlation between PUFA and SFA (0.90), statistically significant at the level of P  (lt) = 0.001, has been found.
PB  - Akademiai Kiado Rt, Budapest
T2  - Acta Alimentaria
T1  - Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace
VL  - 41
IS  - 2
SP  - 161
EP  - 171
DO  - 10.1556/AAlim.41.2012.2.3
ER  - 

@article{
author = "Parunović, Nenad and Petrović, M. and Matekalo-Sverak, Vesna F. and Radojković, Dragan D. and Vranić, Danijela and Radović, Čedomir",
year = "2012",
abstract = "The objective of this paper is to investigate variability in chemical composition, total fatty acid and cholesterol content in m. longissimus dorsi (MLD) of Mangalitsa, swallow-belly (LM) and white (BM), and Swedish Landrace pigs (SL). Compared to SL, the total fat content has been 14.2% higher in BM, while it has been 10.2% higher in LM. SL fatteners contained significantly less cholesterol in MLD compared to LM and BM (-13.6 and -14.8%, P  (lt) = 0.05). A higher percentage of SFA (+8.5 and +10.1%, P  (lt) = 0.05) and PUFA (+8.0 and +9.4%, P  (lt) = 0.05) has been established in MLD, originating from SL fatteners, compared to both Mangalitsa strains. The total MUFA content was higher in LM and BM than in SL (P  (lt) = 0.05). A phenotypic correlation between protein content and ashes with water content in MLD has been positive (0.81 and 0.88), while the correlation between water content and total fats has been found to be negative (-0.99). A negative phenotypic correlation between MUFA and SFA, as well as PUFA and MUFA (-0.97 and -0.98) has been established, statistically significant at the level of P  (lt) = 0.001. A positive phenotypic correlation between PUFA and SFA (0.90), statistically significant at the level of P  (lt) = 0.001, has been found.",
publisher = "Akademiai Kiado Rt, Budapest",
journal = "Acta Alimentaria",
title = "Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace",
volume = "41",
number = "2",
pages = "161-171",
doi = "10.1556/AAlim.41.2012.2.3"
}

Parunović, N., Petrović, M., Matekalo-Sverak, V. F., Radojković, D. D., Vranić, D.,& Radović, Č.. (2012). Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace. in Acta Alimentaria
Akademiai Kiado Rt, Budapest., 41(2), 161-171.
https://doi.org/10.1556/AAlim.41.2012.2.3

Parunović N, Petrović M, Matekalo-Sverak VF, Radojković DD, Vranić D, Radović Č. Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace. in Acta Alimentaria. 2012;41(2):161-171.
doi:10.1556/AAlim.41.2012.2.3 .

Parunović, Nenad, Petrović, M., Matekalo-Sverak, Vesna F., Radojković, Dragan D., Vranić, Danijela, Radović, Čedomir, "Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace" in Acta Alimentaria, 41, no. 2 (2012):161-171,
https://doi.org/10.1556/AAlim.41.2012.2.3 . .

TY  - JOUR
AU  - Parunović, Nenad
AU  - Petrović, M.
AU  - Matekalo-Sverak, Vesna F.
AU  - Trbović, Dejana
AU  - Mijatović, Milan
AU  - Radović, Čedomir
PY  - 2012
UR  - http://r.istocar.bg.ac.rs/handle/123456789/313
AB  - This study investigated the effects of different feeding systems (free-range versus conventional rearing) on carcass characteristics, chemical composition, fatty acid profile and cholesterol content of the musculus longissimus lumborum et thoracis (MLLT) of Mangalitsa pigs. Depending on the rearing system employed and live weight observed, we found statistically significant differences in the weight of the warm and cold Mangalitsa carcasses. Furthermore, we observed that conventionally reared Mangalitsa pigs weighed more. Measurements showed that the free-range-fed pigs had a lower total backfat thickness in comparison with the group reared in the conventional system, but that these differences were not significant. Outdoor rearing of the pigs led to higher protein, ash and water contents, and to a decrease in total fat content and pH values of the MLLT. The choice of rearing system did not significantly affect the cholesterol content. The fat of the free-range pigs had a higher concentration of n-3 and n-6 polyunsaturated fatty acids (PUFA), while the n-6/n-3 PUPA ratio was significantly lower than in conventionally reared pigs. The proportion of PUFA/SFA (saturated fatty acids) was not significantly different, whereas the proportion of monounsaturated fatty acids (MUFA/SFA) was significantly lower in the free-range group. It is concluded that the rearing system affects the carcass properties and chemical characteristics of Mangalitsa meat; it does so in particular by improving the fatty acid composition in free-range pigs.
PB  - South African Journal Of Animal Sciences, Hatfield
T2  - South African Journal of Animal Science
T1  - Fatty acid profile and cholesterol content of m. longissimus of free-range and conventionally reared Mangalitsa pigs
VL  - 42
IS  - 2
SP  - 101
EP  - 113
DO  - 10.4314/sajas.v42i2.2
ER  - 

@article{
author = "Parunović, Nenad and Petrović, M. and Matekalo-Sverak, Vesna F. and Trbović, Dejana and Mijatović, Milan and Radović, Čedomir",
year = "2012",
abstract = "This study investigated the effects of different feeding systems (free-range versus conventional rearing) on carcass characteristics, chemical composition, fatty acid profile and cholesterol content of the musculus longissimus lumborum et thoracis (MLLT) of Mangalitsa pigs. Depending on the rearing system employed and live weight observed, we found statistically significant differences in the weight of the warm and cold Mangalitsa carcasses. Furthermore, we observed that conventionally reared Mangalitsa pigs weighed more. Measurements showed that the free-range-fed pigs had a lower total backfat thickness in comparison with the group reared in the conventional system, but that these differences were not significant. Outdoor rearing of the pigs led to higher protein, ash and water contents, and to a decrease in total fat content and pH values of the MLLT. The choice of rearing system did not significantly affect the cholesterol content. The fat of the free-range pigs had a higher concentration of n-3 and n-6 polyunsaturated fatty acids (PUFA), while the n-6/n-3 PUPA ratio was significantly lower than in conventionally reared pigs. The proportion of PUFA/SFA (saturated fatty acids) was not significantly different, whereas the proportion of monounsaturated fatty acids (MUFA/SFA) was significantly lower in the free-range group. It is concluded that the rearing system affects the carcass properties and chemical characteristics of Mangalitsa meat; it does so in particular by improving the fatty acid composition in free-range pigs.",
publisher = "South African Journal Of Animal Sciences, Hatfield",
journal = "South African Journal of Animal Science",
title = "Fatty acid profile and cholesterol content of m. longissimus of free-range and conventionally reared Mangalitsa pigs",
volume = "42",
number = "2",
pages = "101-113",
doi = "10.4314/sajas.v42i2.2"
}

Parunović, N., Petrović, M., Matekalo-Sverak, V. F., Trbović, D., Mijatović, M.,& Radović, Č.. (2012). Fatty acid profile and cholesterol content of m. longissimus of free-range and conventionally reared Mangalitsa pigs. in South African Journal of Animal Science
South African Journal Of Animal Sciences, Hatfield., 42(2), 101-113.
https://doi.org/10.4314/sajas.v42i2.2

Parunović N, Petrović M, Matekalo-Sverak VF, Trbović D, Mijatović M, Radović Č. Fatty acid profile and cholesterol content of m. longissimus of free-range and conventionally reared Mangalitsa pigs. in South African Journal of Animal Science. 2012;42(2):101-113.
doi:10.4314/sajas.v42i2.2 .

Parunović, Nenad, Petrović, M., Matekalo-Sverak, Vesna F., Trbović, Dejana, Mijatović, Milan, Radović, Čedomir, "Fatty acid profile and cholesterol content of m. longissimus of free-range and conventionally reared Mangalitsa pigs" in South African Journal of Animal Science, 42, no. 2 (2012):101-113,
https://doi.org/10.4314/sajas.v42i2.2 . .

TY  - JOUR
AU  - Milićević, Dragan R.
AU  - Jovanović, Milijan
AU  - Matekalo-Sverak, Vesna F.
AU  - Radičević, Tatjana
AU  - Petrović, Milan M.
AU  - Vuković, Dubravka Ž.
PY  - 2011
UR  - http://r.istocar.bg.ac.rs/handle/123456789/264
AB  - Background: Toxicological investigations of tissues of normally slaughtered chickens were carried out to provide preliminary evaluation of the incidence of OTA in chicken tissues (n=90). Majority of tissue samples were not found to contain measurable amounts of OTA, while in general, the OTA levels found in the analyzed tissue were low. Methods: The presence of OTA in tissue samples was determined by HPLC-FL after liquid-liquid extraction procedure. Method validation was performed according to the Commission Decision 2002/657/EC. Results: Of the 90 liver, kidney and gizzard samples originating from chicken farms located in the different agricultural areas of Serbia, OTA was reported in 23 (38.33%), 17 (28.3%) and 16 (26.6%) samples, respectively, with levels ranging from 0.14 to 3.9 ng/g in liver, 0.1 to 7.02 ng/g in kidneys and 0.25 to 9.94 ng/g in gizzard. None of the tissue samples contained more than the maximum level (10 ng/g) recommended by the European Commission. Conclusion: Low OTA results also suggested that chicken meat available in the retail market is unlikely to pose an adverse health risk to the consumers in respect to OTA toxicity.
PB  - Institut za onkologiju Vojvodine, Sremska Kamenica
T2  - Archive of Oncology
T1  - Residue of ochratoxin a in chicken tissues-risk assessment
VL  - 19
IS  - 1-2
SP  - 23
EP  - 27
DO  - 10.2298/AOO1102023M
ER  - 

@article{
author = "Milićević, Dragan R. and Jovanović, Milijan and Matekalo-Sverak, Vesna F. and Radičević, Tatjana and Petrović, Milan M. and Vuković, Dubravka Ž.",
year = "2011",
abstract = "Background: Toxicological investigations of tissues of normally slaughtered chickens were carried out to provide preliminary evaluation of the incidence of OTA in chicken tissues (n=90). Majority of tissue samples were not found to contain measurable amounts of OTA, while in general, the OTA levels found in the analyzed tissue were low. Methods: The presence of OTA in tissue samples was determined by HPLC-FL after liquid-liquid extraction procedure. Method validation was performed according to the Commission Decision 2002/657/EC. Results: Of the 90 liver, kidney and gizzard samples originating from chicken farms located in the different agricultural areas of Serbia, OTA was reported in 23 (38.33%), 17 (28.3%) and 16 (26.6%) samples, respectively, with levels ranging from 0.14 to 3.9 ng/g in liver, 0.1 to 7.02 ng/g in kidneys and 0.25 to 9.94 ng/g in gizzard. None of the tissue samples contained more than the maximum level (10 ng/g) recommended by the European Commission. Conclusion: Low OTA results also suggested that chicken meat available in the retail market is unlikely to pose an adverse health risk to the consumers in respect to OTA toxicity.",
publisher = "Institut za onkologiju Vojvodine, Sremska Kamenica",
journal = "Archive of Oncology",
title = "Residue of ochratoxin a in chicken tissues-risk assessment",
volume = "19",
number = "1-2",
pages = "23-27",
doi = "10.2298/AOO1102023M"
}

Milićević, D. R., Jovanović, M., Matekalo-Sverak, V. F., Radičević, T., Petrović, M. M.,& Vuković, D. Ž.. (2011). Residue of ochratoxin a in chicken tissues-risk assessment. in Archive of Oncology
Institut za onkologiju Vojvodine, Sremska Kamenica., 19(1-2), 23-27.
https://doi.org/10.2298/AOO1102023M

Milićević DR, Jovanović M, Matekalo-Sverak VF, Radičević T, Petrović MM, Vuković DŽ. Residue of ochratoxin a in chicken tissues-risk assessment. in Archive of Oncology. 2011;19(1-2):23-27.
doi:10.2298/AOO1102023M .

Milićević, Dragan R., Jovanović, Milijan, Matekalo-Sverak, Vesna F., Radičević, Tatjana, Petrović, Milan M., Vuković, Dubravka Ž., "Residue of ochratoxin a in chicken tissues-risk assessment" in Archive of Oncology, 19, no. 1-2 (2011):23-27,
https://doi.org/10.2298/AOO1102023M . .

TY  - JOUR
AU  - Milićević, Dragan R.
AU  - Jovanović, Milijan
AU  - Matekalo-Sverak, Vesna F.
AU  - Radičević, Tatjana
AU  - Petrović, Milan M.
AU  - Lilić, Slobodan
PY  - 2011
UR  - http://r.istocar.bg.ac.rs/handle/123456789/259
AB  - Toxicological and histopathological investigations of tissues of commercially slaughtered chickens were carried out to provide a preliminary evaluation of the incidence of occurrence of ochratoxin A (OTA) in chicken sold in Serbian retail market. In addition, the etiology of nephropathies of these chickens was elucidated. The majority of these tissue samples were not found to contain measurable amounts of OTA. Moreover, the OTA levels found in analyzed tissues were generally low and there was no positive correlation between the presence of OTA and the frequency of histopathological changes. Histopathological changes such as degenerative changes in the kidneys and liver differed from the classical description of the mycotoxic nephropathy, indicating that the chicken nephropathy observed in Serbia may have a multitoxic etiology with possible synergistic effect between microorganisms and natural toxins, usually present in low concentrations. The low OTA results also suggested that chicken meat available in the retail market in Serbia are unlikely to pose any significant adverse health risk to the consumers with respect to OTA toxicity.
PB  - Taylor & Francis Inc, Philadelphia
T2  - Journal of Environmental Science and Health Part C-Environmental Carcinogenesis & Ecotoxicology Revi
T1  - A Survey of Spontaneous Occurrence of Ochratoxin A Residues in Chicken Tissues and Concurrence With Histopathological Changes in Liver and Kidneys
VL  - 29
IS  - 2
SP  - 159
EP  - 175
DO  - 10.1080/10590501.2011.577687
ER  - 

@article{
author = "Milićević, Dragan R. and Jovanović, Milijan and Matekalo-Sverak, Vesna F. and Radičević, Tatjana and Petrović, Milan M. and Lilić, Slobodan",
year = "2011",
abstract = "Toxicological and histopathological investigations of tissues of commercially slaughtered chickens were carried out to provide a preliminary evaluation of the incidence of occurrence of ochratoxin A (OTA) in chicken sold in Serbian retail market. In addition, the etiology of nephropathies of these chickens was elucidated. The majority of these tissue samples were not found to contain measurable amounts of OTA. Moreover, the OTA levels found in analyzed tissues were generally low and there was no positive correlation between the presence of OTA and the frequency of histopathological changes. Histopathological changes such as degenerative changes in the kidneys and liver differed from the classical description of the mycotoxic nephropathy, indicating that the chicken nephropathy observed in Serbia may have a multitoxic etiology with possible synergistic effect between microorganisms and natural toxins, usually present in low concentrations. The low OTA results also suggested that chicken meat available in the retail market in Serbia are unlikely to pose any significant adverse health risk to the consumers with respect to OTA toxicity.",
publisher = "Taylor & Francis Inc, Philadelphia",
journal = "Journal of Environmental Science and Health Part C-Environmental Carcinogenesis & Ecotoxicology Revi",
title = "A Survey of Spontaneous Occurrence of Ochratoxin A Residues in Chicken Tissues and Concurrence With Histopathological Changes in Liver and Kidneys",
volume = "29",
number = "2",
pages = "159-175",
doi = "10.1080/10590501.2011.577687"
}

Milićević, D. R., Jovanović, M., Matekalo-Sverak, V. F., Radičević, T., Petrović, M. M.,& Lilić, S.. (2011). A Survey of Spontaneous Occurrence of Ochratoxin A Residues in Chicken Tissues and Concurrence With Histopathological Changes in Liver and Kidneys. in Journal of Environmental Science and Health Part C-Environmental Carcinogenesis & Ecotoxicology Revi
Taylor & Francis Inc, Philadelphia., 29(2), 159-175.
https://doi.org/10.1080/10590501.2011.577687

Milićević DR, Jovanović M, Matekalo-Sverak VF, Radičević T, Petrović MM, Lilić S. A Survey of Spontaneous Occurrence of Ochratoxin A Residues in Chicken Tissues and Concurrence With Histopathological Changes in Liver and Kidneys. in Journal of Environmental Science and Health Part C-Environmental Carcinogenesis & Ecotoxicology Revi. 2011;29(2):159-175.
doi:10.1080/10590501.2011.577687 .

Milićević, Dragan R., Jovanović, Milijan, Matekalo-Sverak, Vesna F., Radičević, Tatjana, Petrović, Milan M., Lilić, Slobodan, "A Survey of Spontaneous Occurrence of Ochratoxin A Residues in Chicken Tissues and Concurrence With Histopathological Changes in Liver and Kidneys" in Journal of Environmental Science and Health Part C-Environmental Carcinogenesis & Ecotoxicology Revi, 29, no. 2 (2011):159-175,
https://doi.org/10.1080/10590501.2011.577687 . .

TY  - JOUR
AU  - Parunović, Nenad
AU  - Petrović, Milica
AU  - Matekalo-Sverak, Vesna F.
AU  - Parunović, Jasmina
AU  - Radović, Čedomir
PY  - 2010
UR  - http://r.istocar.bg.ac.rs/handle/123456789/231
AB  - The purpose of this study was to investigate the relationship between the carcass weight and the level of skatole in boar back fat samples with descriptive sensory profiles ( trained sensory panel) immediately after heating the fat samples ( warm). A weak correlation was found between the carcass weight and skatole level in fat ( P > 0.05). Between skatole levels in the fat of boars, whose carcass weight was below 70 kg, and of those with the carcass weight equal or above 70 kg, there was a statistically significant difference ( P  (lt)  0.05). The average content of skatole in the fat tissue of the boars  (lt)  70 kg, ( 0.18 +/- 0.09 mg/kg fat, respectively) was below the commonly used respective thresholds for tainted meat ( 0.20 mg/kg fat), 53% of the samples showed the values of  (lt) = 20 mg/kg, and 73% of the samples the values of  (lt) = 25 mg/kg. In the group >= 70 kg ( 0.40 +/- 0.39 mg/kg fat, respectively), 80% of the samples revealed the values of >= 20 mg/kg, and 66% of the samples the values of >= 25 mg/kg. Our results show that a positive, compelling and statistically highly significant correlation exists between the skatole level and the sensory assessment of skatole intensity in fat.
PB  - Czech Academy Agricultural Sciences, Prague
T2  - Czech Journal of Food Sciences
T1  - Relationship between Carcass Weight, Skatole Level and Sensory Assessment in Fat of Different Boars
VL  - 28
IS  - 6
SP  - 520
EP  - 530
DO  - 10.17221/243/2009-CJFS
ER  - 

@article{
author = "Parunović, Nenad and Petrović, Milica and Matekalo-Sverak, Vesna F. and Parunović, Jasmina and Radović, Čedomir",
year = "2010",
abstract = "The purpose of this study was to investigate the relationship between the carcass weight and the level of skatole in boar back fat samples with descriptive sensory profiles ( trained sensory panel) immediately after heating the fat samples ( warm). A weak correlation was found between the carcass weight and skatole level in fat ( P > 0.05). Between skatole levels in the fat of boars, whose carcass weight was below 70 kg, and of those with the carcass weight equal or above 70 kg, there was a statistically significant difference ( P  (lt)  0.05). The average content of skatole in the fat tissue of the boars  (lt)  70 kg, ( 0.18 +/- 0.09 mg/kg fat, respectively) was below the commonly used respective thresholds for tainted meat ( 0.20 mg/kg fat), 53% of the samples showed the values of  (lt) = 20 mg/kg, and 73% of the samples the values of  (lt) = 25 mg/kg. In the group >= 70 kg ( 0.40 +/- 0.39 mg/kg fat, respectively), 80% of the samples revealed the values of >= 20 mg/kg, and 66% of the samples the values of >= 25 mg/kg. Our results show that a positive, compelling and statistically highly significant correlation exists between the skatole level and the sensory assessment of skatole intensity in fat.",
publisher = "Czech Academy Agricultural Sciences, Prague",
journal = "Czech Journal of Food Sciences",
title = "Relationship between Carcass Weight, Skatole Level and Sensory Assessment in Fat of Different Boars",
volume = "28",
number = "6",
pages = "520-530",
doi = "10.17221/243/2009-CJFS"
}

Parunović, N., Petrović, M., Matekalo-Sverak, V. F., Parunović, J.,& Radović, Č.. (2010). Relationship between Carcass Weight, Skatole Level and Sensory Assessment in Fat of Different Boars. in Czech Journal of Food Sciences
Czech Academy Agricultural Sciences, Prague., 28(6), 520-530.
https://doi.org/10.17221/243/2009-CJFS

Parunović N, Petrović M, Matekalo-Sverak VF, Parunović J, Radović Č. Relationship between Carcass Weight, Skatole Level and Sensory Assessment in Fat of Different Boars. in Czech Journal of Food Sciences. 2010;28(6):520-530.
doi:10.17221/243/2009-CJFS .

Parunović, Nenad, Petrović, Milica, Matekalo-Sverak, Vesna F., Parunović, Jasmina, Radović, Čedomir, "Relationship between Carcass Weight, Skatole Level and Sensory Assessment in Fat of Different Boars" in Czech Journal of Food Sciences, 28, no. 6 (2010):520-530,
https://doi.org/10.17221/243/2009-CJFS . .