TY  - JOUR
AU  - Stanišić, Nikola
AU  - Ružić-Muslić, Dragana
AU  - Maksimović, Nevena
AU  - Cekić, Bogdan
AU  - Caro-Petrović, Violeta
AU  - Ćosić, Ivan
AU  - Lazarević, Marina
PY  - 2024-07-20
UR  - http://r.istocar.bg.ac.rs/handle/123456789/1008
AB  - The global demand for sustainable lamb production is increasing due to the need for high-quality meat with minimal environmental impact, making the choice of feeding systems crucial. This study investigates the effects of supplemented pasture feeding during the last 60 days of rearing on the meat fatty acid profile, pH value, colour characteristics, and mineral composition of lambs, highlighting the benefits of such feeding systems. Ninety lambs (MIS sheep breed) were divided into three distinct feeding regimes: Group I (alfalfa and concentrate feeding), Group II (white clover [Trifolium repens] pasture with concentrate supplementation), and Group III (birds’ foot trefoil [Lotus corniculatus] pasture with concentrate supplementation). The results have shown that supplemented pasture feeding improves the fatty acid profile by increasing n-3 content and de-sirable fatty acids, while reducing the n-6/n-3 ratio and atherogenic index (p < 0.05), particularly in lambs finished on an L. corniculatus diet. However, forage-supplemented feeding also reduces meat colour lightness and redness (p < 0.05). On the other hand, it enhances the meat’s mineral profile, with higher calcium, selenium, and iron levels, especially in lambs fed L. corniculatus. These findings underscore the benefits of moderate grazing with supplemental concentrates in optimising lamb meat quality. Importantly, they also highlight the potential of forage legumes like T. repens and L. corniculatus to significantly enhance the nutritional profile of lamb meat, offering a promising outlook for the future of sustainable lamb production. Additionally, this research provides valuable insights that could guide the development of future agricultural practices, dietary guidelines, and environmental policies to advance sustainable and nutritious food systems.
PB  - MDPI
T2  - Processes, MDPI
T1  - Assessing the Impact of Sustainable Pasture Systems on Lamb Meat Quality
VL  - 12
IS  - 1532
SP  - 2
EP  - 14
DO  - 10.3390/pr12071532
ER  - 

@article{
author = "Stanišić, Nikola and Ružić-Muslić, Dragana and Maksimović, Nevena and Cekić, Bogdan and Caro-Petrović, Violeta and Ćosić, Ivan and Lazarević, Marina",
year = "2024-07-20",
abstract = "The global demand for sustainable lamb production is increasing due to the need for high-quality meat with minimal environmental impact, making the choice of feeding systems crucial. This study investigates the effects of supplemented pasture feeding during the last 60 days of rearing on the meat fatty acid profile, pH value, colour characteristics, and mineral composition of lambs, highlighting the benefits of such feeding systems. Ninety lambs (MIS sheep breed) were divided into three distinct feeding regimes: Group I (alfalfa and concentrate feeding), Group II (white clover [Trifolium repens] pasture with concentrate supplementation), and Group III (birds’ foot trefoil [Lotus corniculatus] pasture with concentrate supplementation). The results have shown that supplemented pasture feeding improves the fatty acid profile by increasing n-3 content and de-sirable fatty acids, while reducing the n-6/n-3 ratio and atherogenic index (p < 0.05), particularly in lambs finished on an L. corniculatus diet. However, forage-supplemented feeding also reduces meat colour lightness and redness (p < 0.05). On the other hand, it enhances the meat’s mineral profile, with higher calcium, selenium, and iron levels, especially in lambs fed L. corniculatus. These findings underscore the benefits of moderate grazing with supplemental concentrates in optimising lamb meat quality. Importantly, they also highlight the potential of forage legumes like T. repens and L. corniculatus to significantly enhance the nutritional profile of lamb meat, offering a promising outlook for the future of sustainable lamb production. Additionally, this research provides valuable insights that could guide the development of future agricultural practices, dietary guidelines, and environmental policies to advance sustainable and nutritious food systems.",
publisher = "MDPI",
journal = "Processes, MDPI",
title = "Assessing the Impact of Sustainable Pasture Systems on Lamb Meat Quality",
volume = "12",
number = "1532",
pages = "2-14",
doi = "10.3390/pr12071532"
}

Stanišić, N., Ružić-Muslić, D., Maksimović, N., Cekić, B., Caro-Petrović, V., Ćosić, I.,& Lazarević, M.. (2024-07-20). Assessing the Impact of Sustainable Pasture Systems on Lamb Meat Quality. in Processes, MDPI
MDPI., 12(1532), 2-14.
https://doi.org/10.3390/pr12071532

Stanišić N, Ružić-Muslić D, Maksimović N, Cekić B, Caro-Petrović V, Ćosić I, Lazarević M. Assessing the Impact of Sustainable Pasture Systems on Lamb Meat Quality. in Processes, MDPI. 2024;12(1532):2-14.
doi:10.3390/pr12071532 .

Stanišić, Nikola, Ružić-Muslić, Dragana, Maksimović, Nevena, Cekić, Bogdan, Caro-Petrović, Violeta, Ćosić, Ivan, Lazarević, Marina, "Assessing the Impact of Sustainable Pasture Systems on Lamb Meat Quality" in Processes, MDPI, 12, no. 1532 (2024-07-20):2-14,
https://doi.org/10.3390/pr12071532 . .

TY  - CONF
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Šobajić, Slađana
AU  - Keškić, Tanja
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Milošević Georgiev, Andrijana
PY  - 2024-06
UR  - http://r.istocar.bg.ac.rs/handle/123456789/997
AB  - Enhancing diet quality is a pivotal strategy in the battle against non-communicable
diseases (NCDs) and a cornerstone of public health policy. The Nutri-Score, a front-of-pack
(FOP) labeling system featuring five color-coded letters (A-E), serves as a beacon, guiding
consumers towards healthier prepackaged foods. This system has a profound effect on
consumer awareness, perception, comprehension, and purchasing behavior, potentially
leading to a significant reduction in NCD prevalence. Despite their status as essential protein
sources, processed meats have been associated with numerous diseases. By directing
consumers towards healthier options through FOP labeling, such as the Nutri-Score, we can
potentially alleviate the burden of diet-related diseases. This study classified processed meat
products by Nutri-Score to identify nutritionally better options. Analyzing 387 products from
major supermarket chains in Belgrade, Serbia, revealed most processed meats fell into classes
D and E. Dried meat products and finely ground cooked sausages were ranked more
favorably than dry-cured and dry fermented sausages. Significant improvements in Nutri-
Score were seen in products with lower sodium chloride and saturated fats. Thus, some
processed meats are nutritionally superior within their group, offering potential health
benefits to those who choose them. Adopting FOP labeling systems like Nutri-Score is not
just beneficial, but essential for steering consumers toward healthier dietary choices and
supporting public health goals to reduce NCDs.
AB  - Poboljšanje kvaliteta ishrane predstavlja ključnu strategiju u borbi protiv hroničnih
nezaraznih bolesti (HNB) i kamen temeljac politike javnog zdravlja. Nutri-Score predstavlja
nutrituvni sistem obeležavanja na prednjoj strani pakovanja (FOP) se služi kombinacijom pet
slova (A-E) označenih sa pet različitih boja, u cilju da potrošače vodi ka zdravijim izborima
namirnica. Ovaj sistem ima značajan uticaj na svest potrošača, percepciju, razumevanje i
ponašanje prilikom kupovine, što potencijalno dovodi do značajnog smanjenja prevalencije
HNB. Uprkos tome što predstvlja esencijalni izvor proteina, mesne prerađevine se dovode u
vezu sa brojnim bolestima. Usmeravanjem potrošača ka zdravijim opcijama kroz FOP
označavanje, kao što je Nutri-Score, potencijalno možemo da ublažimo prevalencu bolesti
povezanih sa ishranom. U ovom radu mesne prerađevine su klasifikovane prema Nutri-Score-
u kako bi se identifikovale nutritivne karakteristike različitih grupa proizvoda od mesa.
Analizom 387 proizvoda iz najvećih lanaca supermarketa u Beogradu, u Srbiji, otkriveno je
da većina prouvoda od mesa svrstana u klasu D i E. Dimljeni proizvodi i fino usitnjene
barene kobasice su bolje rangirane od suvomesnatih proizvoda i fermentisanih kobasica.
Značajna poboljšanja u Nutri-Score-u primećena su kod proizvoda sa nižim sadržajem
natrijum hlorida i zasićenih masti. Shodno tome, određeni proizvodi od mesa su nutritivno
superiorniji unutar svoje grupe, nudeći potencijalne zdravstvene koristi onima koji ih izaberu.
Usvajanje sistema obeležavanja FOP-a kao što je Nutri-Score nije samo korisno, već je od
suštinskog značaja za usmeravanje potrošača ka zdravijim dijetarnim izborima i podržavanje
ciljeva javnog zdravlja za smanjenje HNB.
PB  - UASQ - United Association of Serbia for Quality, Belgrade, Serbia
C3  - XX Međunarodna Konvencija o kvalitetu – JUSK ICQ 2024, Beograd, 2024
T1  - CHALLENGES OF THE NEW PRODUCT-LABELING SYSTEM IN THE MEAT INDUSTRY
T1  - IZAZOVI U NOVOM SISTEMU OBELEŽAVANJA PROIZVODA U MESNOJ INDUSTRIJI
DO  - 10.46793/JUSK-ICQXX.145S
ER  - 

@conference{
author = "Stamenić, Tamara and Petričević, Maja and Šobajić, Slađana and Keškić, Tanja and Stajić, Slaviša and Stanišić, Nikola and Milošević Georgiev, Andrijana",
year = "2024-06",
abstract = "Enhancing diet quality is a pivotal strategy in the battle against non-communicable
diseases (NCDs) and a cornerstone of public health policy. The Nutri-Score, a front-of-pack
(FOP) labeling system featuring five color-coded letters (A-E), serves as a beacon, guiding
consumers towards healthier prepackaged foods. This system has a profound effect on
consumer awareness, perception, comprehension, and purchasing behavior, potentially
leading to a significant reduction in NCD prevalence. Despite their status as essential protein
sources, processed meats have been associated with numerous diseases. By directing
consumers towards healthier options through FOP labeling, such as the Nutri-Score, we can
potentially alleviate the burden of diet-related diseases. This study classified processed meat
products by Nutri-Score to identify nutritionally better options. Analyzing 387 products from
major supermarket chains in Belgrade, Serbia, revealed most processed meats fell into classes
D and E. Dried meat products and finely ground cooked sausages were ranked more
favorably than dry-cured and dry fermented sausages. Significant improvements in Nutri-
Score were seen in products with lower sodium chloride and saturated fats. Thus, some
processed meats are nutritionally superior within their group, offering potential health
benefits to those who choose them. Adopting FOP labeling systems like Nutri-Score is not
just beneficial, but essential for steering consumers toward healthier dietary choices and
supporting public health goals to reduce NCDs., Poboljšanje kvaliteta ishrane predstavlja ključnu strategiju u borbi protiv hroničnih
nezaraznih bolesti (HNB) i kamen temeljac politike javnog zdravlja. Nutri-Score predstavlja
nutrituvni sistem obeležavanja na prednjoj strani pakovanja (FOP) se služi kombinacijom pet
slova (A-E) označenih sa pet različitih boja, u cilju da potrošače vodi ka zdravijim izborima
namirnica. Ovaj sistem ima značajan uticaj na svest potrošača, percepciju, razumevanje i
ponašanje prilikom kupovine, što potencijalno dovodi do značajnog smanjenja prevalencije
HNB. Uprkos tome što predstvlja esencijalni izvor proteina, mesne prerađevine se dovode u
vezu sa brojnim bolestima. Usmeravanjem potrošača ka zdravijim opcijama kroz FOP
označavanje, kao što je Nutri-Score, potencijalno možemo da ublažimo prevalencu bolesti
povezanih sa ishranom. U ovom radu mesne prerađevine su klasifikovane prema Nutri-Score-
u kako bi se identifikovale nutritivne karakteristike različitih grupa proizvoda od mesa.
Analizom 387 proizvoda iz najvećih lanaca supermarketa u Beogradu, u Srbiji, otkriveno je
da većina prouvoda od mesa svrstana u klasu D i E. Dimljeni proizvodi i fino usitnjene
barene kobasice su bolje rangirane od suvomesnatih proizvoda i fermentisanih kobasica.
Značajna poboljšanja u Nutri-Score-u primećena su kod proizvoda sa nižim sadržajem
natrijum hlorida i zasićenih masti. Shodno tome, određeni proizvodi od mesa su nutritivno
superiorniji unutar svoje grupe, nudeći potencijalne zdravstvene koristi onima koji ih izaberu.
Usvajanje sistema obeležavanja FOP-a kao što je Nutri-Score nije samo korisno, već je od
suštinskog značaja za usmeravanje potrošača ka zdravijim dijetarnim izborima i podržavanje
ciljeva javnog zdravlja za smanjenje HNB.",
publisher = "UASQ - United Association of Serbia for Quality, Belgrade, Serbia",
journal = "XX Međunarodna Konvencija o kvalitetu – JUSK ICQ 2024, Beograd, 2024",
title = "CHALLENGES OF THE NEW PRODUCT-LABELING SYSTEM IN THE MEAT INDUSTRY, IZAZOVI U NOVOM SISTEMU OBELEŽAVANJA PROIZVODA U MESNOJ INDUSTRIJI",
doi = "10.46793/JUSK-ICQXX.145S"
}

Stamenić, T., Petričević, M., Šobajić, S., Keškić, T., Stajić, S., Stanišić, N.,& Milošević Georgiev, A.. (2024-06). CHALLENGES OF THE NEW PRODUCT-LABELING SYSTEM IN THE MEAT INDUSTRY. in XX Međunarodna Konvencija o kvalitetu – JUSK ICQ 2024, Beograd, 2024
UASQ - United Association of Serbia for Quality, Belgrade, Serbia..
https://doi.org/10.46793/JUSK-ICQXX.145S

Stamenić T, Petričević M, Šobajić S, Keškić T, Stajić S, Stanišić N, Milošević Georgiev A. CHALLENGES OF THE NEW PRODUCT-LABELING SYSTEM IN THE MEAT INDUSTRY. in XX Međunarodna Konvencija o kvalitetu – JUSK ICQ 2024, Beograd, 2024. 2024;.
doi:10.46793/JUSK-ICQXX.145S .

Stamenić, Tamara, Petričević, Maja, Šobajić, Slađana, Keškić, Tanja, Stajić, Slaviša, Stanišić, Nikola, Milošević Georgiev, Andrijana, "CHALLENGES OF THE NEW PRODUCT-LABELING SYSTEM IN THE MEAT INDUSTRY" in XX Međunarodna Konvencija o kvalitetu – JUSK ICQ 2024, Beograd, 2024 (2024-06),
https://doi.org/10.46793/JUSK-ICQXX.145S . .

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  - 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  - 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  - Trbović, Dejana
AU  - Lukić, Mirjana
AU  - Vranić, Danijela
AU  - Đorđević, Vesna
AU  - Stanišić, Nikola
AU  - Paunović, Nenad
AU  - Ćirić, Jelena
PY  - 2023-11
UR  - http://r.istocar.bg.ac.rs/handle/123456789/955
AB  - There are strong indicators of the link between diets and increased burdens of obesity, cardiovascular diseases, diabetes and some cancers. Healthy dietary patterns were defined as diets that are high in fruits, vegetables and non-fat dairy (low in saturated and trans fats). The aims of this study were to determine the fatty acid (FA) profile of meat (poultry, pork, lamb and beef) and the calculated atherogenic index (AI) and thrombogenic index (TI). Poultry, pork and lamb contained more monounsaturated fatty acids (MUFAs) than saturated fatty acids (SFAs). Linear discriminant analysis (LDA) demonstrated that the first discriminant explained 56.11% of the total variance and the second discriminant explained 23.85% of the total variance. The established p value of Wilks' test was p < 0.0001. By canonical correlation, the first and the second discriminant functions in the LDA were established as 0.995 and 0.995, respectively. AI and TI values of less than 0.5 and 1.0, respectively, were previously advised. The obtained AI values in poultry (0.37-0.45) were lower than those in pork (0.50-0.53), lamb (0.54) and beef (0.93) meats. The obtained TI values in poultry (0.81-0.87) were also lower than in pork (1.09-1.18), lamb (1.44) and beef (1.93) meats. Beneficial nutrition habits, i.e., nutrition according to the food pyramid and a Mediterranean diet, should reduce the rate of coronary heart disease and result in better health outcomes for consumers.
PB  - Baltica Journal
T2  - Baltica
T1  - Comprehensive levels of fatty acids in meat: implications for human health
VL  - 36
SP  - 45
EP  - 63
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_955
ER  - 

@article{
author = "Trbović, Dejana and Lukić, Mirjana and Vranić, Danijela and Đorđević, Vesna and Stanišić, Nikola and Paunović, Nenad and Ćirić, Jelena",
year = "2023-11",
abstract = "There are strong indicators of the link between diets and increased burdens of obesity, cardiovascular diseases, diabetes and some cancers. Healthy dietary patterns were defined as diets that are high in fruits, vegetables and non-fat dairy (low in saturated and trans fats). The aims of this study were to determine the fatty acid (FA) profile of meat (poultry, pork, lamb and beef) and the calculated atherogenic index (AI) and thrombogenic index (TI). Poultry, pork and lamb contained more monounsaturated fatty acids (MUFAs) than saturated fatty acids (SFAs). Linear discriminant analysis (LDA) demonstrated that the first discriminant explained 56.11% of the total variance and the second discriminant explained 23.85% of the total variance. The established p value of Wilks' test was p < 0.0001. By canonical correlation, the first and the second discriminant functions in the LDA were established as 0.995 and 0.995, respectively. AI and TI values of less than 0.5 and 1.0, respectively, were previously advised. The obtained AI values in poultry (0.37-0.45) were lower than those in pork (0.50-0.53), lamb (0.54) and beef (0.93) meats. The obtained TI values in poultry (0.81-0.87) were also lower than in pork (1.09-1.18), lamb (1.44) and beef (1.93) meats. Beneficial nutrition habits, i.e., nutrition according to the food pyramid and a Mediterranean diet, should reduce the rate of coronary heart disease and result in better health outcomes for consumers.",
publisher = "Baltica Journal",
journal = "Baltica",
title = "Comprehensive levels of fatty acids in meat: implications for human health",
volume = "36",
pages = "45-63",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_955"
}

Trbović, D., Lukić, M., Vranić, D., Đorđević, V., Stanišić, N., Paunović, N.,& Ćirić, J.. (2023-11). Comprehensive levels of fatty acids in meat: implications for human health. in Baltica
Baltica Journal., 36, 45-63.
https://hdl.handle.net/21.15107/rcub_ristocar_955

Trbović D, Lukić M, Vranić D, Đorđević V, Stanišić N, Paunović N, Ćirić J. Comprehensive levels of fatty acids in meat: implications for human health. in Baltica. 2023;36:45-63.
https://hdl.handle.net/21.15107/rcub_ristocar_955 .

Trbović, Dejana, Lukić, Mirjana, Vranić, Danijela, Đorđević, Vesna, Stanišić, Nikola, Paunović, Nenad, Ćirić, Jelena, "Comprehensive levels of fatty acids in meat: implications for human health" in Baltica, 36 (2023-11):45-63,
https://hdl.handle.net/21.15107/rcub_ristocar_955 .

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  - Stanojković, Aleksandar
AU  - Stanišić, Nikola
AU  - Delić, Nikola
AU  - Bošnjak, Ivan
AU  - Mandić, Violeta
AU  - Stanojković-Sebić, Aleksandra
AU  - Nišavić, Jakov
PY  - 2023-10-04
UR  - http://r.istocar.bg.ac.rs/handle/123456789/896
AB  - Streptococcus suis infection is one of the major health problems in the
swine industry worldwide. During the last decade, the number of reported human
cases due to S. suis has dramatically increased, and while most sporadic human
cases of infection appear to be due to close occupational contact with pigs/pork
products. S. suis infection is considered to be multifactorial, with transition from
subclinical to clinical that depends on many factors. These factors can be divided in
two groups, host-based and external factors. Pathogenesis of S. suis infection can
be divided into 4 phases: adherence to and colonisation of mucosal and epithelial
surfaces, invasion into deeper tissues and entering the bloodstream, crossing bloodbrain
barrier and inflammation. S. suis virulence-associated factors are divided into
the following 4 groups: surface/secreted elements, enzymes (such as including
proteases), transcription factors and regulatory systems and other factors (such as
transporting and secreting systems). Therefore significant research support is needed
to obtain a vaccine as a valuable and universal protection against disease caused by S.
suis strains and thus national and international support will be crucial for the aim many
researchers hope for.
PB  - Institute for Animal Husbandry, Belgrade - Zemun
T1  - STREPTOCOCCUS SUIS, TWO-FACED GAME CHANGER
SP  - 251
EP  - 266
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_896
ER  - 

@conference{
author = "Stanojković, Aleksandar and Stanišić, Nikola and Delić, Nikola and Bošnjak, Ivan and Mandić, Violeta and Stanojković-Sebić, Aleksandra and Nišavić, Jakov",
year = "2023-10-04",
abstract = "Streptococcus suis infection is one of the major health problems in the
swine industry worldwide. During the last decade, the number of reported human
cases due to S. suis has dramatically increased, and while most sporadic human
cases of infection appear to be due to close occupational contact with pigs/pork
products. S. suis infection is considered to be multifactorial, with transition from
subclinical to clinical that depends on many factors. These factors can be divided in
two groups, host-based and external factors. Pathogenesis of S. suis infection can
be divided into 4 phases: adherence to and colonisation of mucosal and epithelial
surfaces, invasion into deeper tissues and entering the bloodstream, crossing bloodbrain
barrier and inflammation. S. suis virulence-associated factors are divided into
the following 4 groups: surface/secreted elements, enzymes (such as including
proteases), transcription factors and regulatory systems and other factors (such as
transporting and secreting systems). Therefore significant research support is needed
to obtain a vaccine as a valuable and universal protection against disease caused by S.
suis strains and thus national and international support will be crucial for the aim many
researchers hope for.",
publisher = "Institute for Animal Husbandry, Belgrade - Zemun",
title = "STREPTOCOCCUS SUIS, TWO-FACED GAME CHANGER",
pages = "251-266",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_896"
}

Stanojković, A., Stanišić, N., Delić, N., Bošnjak, I., Mandić, V., Stanojković-Sebić, A.,& Nišavić, J.. (2023-10-04). STREPTOCOCCUS SUIS, TWO-FACED GAME CHANGER. 
Institute for Animal Husbandry, Belgrade - Zemun., 251-266.
https://hdl.handle.net/21.15107/rcub_ristocar_896

Stanojković A, Stanišić N, Delić N, Bošnjak I, Mandić V, Stanojković-Sebić A, Nišavić J. STREPTOCOCCUS SUIS, TWO-FACED GAME CHANGER. 2023;:251-266.
https://hdl.handle.net/21.15107/rcub_ristocar_896 .

Stanojković, Aleksandar, Stanišić, Nikola, Delić, Nikola, Bošnjak, Ivan, Mandić, Violeta, Stanojković-Sebić, Aleksandra, Nišavić, Jakov, "STREPTOCOCCUS SUIS, TWO-FACED GAME CHANGER" (2023-10-04):251-266,
https://hdl.handle.net/21.15107/rcub_ristocar_896 .

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  - Maksimović, Nevena
AU  - Ružić-Muslić, Dragana
AU  - Caro Petrovic, Violeta
AU  - Cekić, Bogdan
AU  - Ćosić, Ivan
AU  - Lečić, Nemanja
AU  - Stanišić, Nikola
PY  - 2023-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/908
AB  - Climate change poses a major global concern and is therefore an
ongoing topic. World’s population is expected to reach 9.7 billion people by 2050
and 10.4 billion by 2100, which means that the food resources will become crucial.
In that respect, animal protein is considered a vital nutrient for growing human
population. However, in the light of ever-changing climate events food and water
sources for both animals and humans can become scarce in certain areas. The
impacts of higher temperatures, changes in precipitation and extreme weather
events pose the most risk on agricultural systems such as livestock. Direct and
indirect influence of heat and drought caused by global warming is harmful to
livestock. Small ruminants and particularly goats are considered more resilient and
better adapted to hot and dry environments compared to other livestock. These
animals require less in terms of feed, water and labor than large ruminants and are
also more thermo-tolerant. They have certain physiological, behavioral and
anatomical advantages aiding their survival during heat and drought. Goats are less
of a competition to humans in terms of available food as they can thrive on plants
unusable for human nutrition. The review discusses advantages of goats as species
in terms of adaptation to changing climate.
PB  - Institute for animal husbandry
C3  - 14th International Symposium Modern Trends in Livestock Production
T1  - Goats and climate resilience
SP  - 129
EP  - 143
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_908
ER  - 

@conference{
author = "Maksimović, Nevena and Ružić-Muslić, Dragana and Caro Petrovic, Violeta and Cekić, Bogdan and Ćosić, Ivan and Lečić, Nemanja and Stanišić, Nikola",
year = "2023-10",
abstract = "Climate change poses a major global concern and is therefore an
ongoing topic. World’s population is expected to reach 9.7 billion people by 2050
and 10.4 billion by 2100, which means that the food resources will become crucial.
In that respect, animal protein is considered a vital nutrient for growing human
population. However, in the light of ever-changing climate events food and water
sources for both animals and humans can become scarce in certain areas. The
impacts of higher temperatures, changes in precipitation and extreme weather
events pose the most risk on agricultural systems such as livestock. Direct and
indirect influence of heat and drought caused by global warming is harmful to
livestock. Small ruminants and particularly goats are considered more resilient and
better adapted to hot and dry environments compared to other livestock. These
animals require less in terms of feed, water and labor than large ruminants and are
also more thermo-tolerant. They have certain physiological, behavioral and
anatomical advantages aiding their survival during heat and drought. Goats are less
of a competition to humans in terms of available food as they can thrive on plants
unusable for human nutrition. The review discusses advantages of goats as species
in terms of adaptation to changing climate.",
publisher = "Institute for animal husbandry",
journal = "14th International Symposium Modern Trends in Livestock Production",
title = "Goats and climate resilience",
pages = "129-143",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_908"
}

Maksimović, N., Ružić-Muslić, D., Caro Petrovic, V., Cekić, B., Ćosić, I., Lečić, N.,& Stanišić, N.. (2023-10). Goats and climate resilience. in 14th International Symposium Modern Trends in Livestock Production
Institute for animal husbandry., 129-143.
https://hdl.handle.net/21.15107/rcub_ristocar_908

Maksimović N, Ružić-Muslić D, Caro Petrovic V, Cekić B, Ćosić I, Lečić N, Stanišić N. Goats and climate resilience. in 14th International Symposium Modern Trends in Livestock Production. 2023;:129-143.
https://hdl.handle.net/21.15107/rcub_ristocar_908 .

Maksimović, Nevena, Ružić-Muslić, Dragana, Caro Petrovic, Violeta, Cekić, Bogdan, Ćosić, Ivan, Lečić, Nemanja, Stanišić, Nikola, "Goats and climate resilience" in 14th International Symposium Modern Trends in Livestock Production (2023-10):129-143,
https://hdl.handle.net/21.15107/rcub_ristocar_908 .

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  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Kurćubić, Vladimir
PY  - 2023-09
UR  - http://r.istocar.bg.ac.rs/handle/123456789/936
AB  - Functional food is a term for food products fortified with ingredients that possess benefi‑ cial physiological effects. Meat products are characterized by relatively high salt, fat and saturated fatty acid contents. Moreover, phosphates and nitrites are also marked as potential harmful components. Designing meat products as functional food has been associated with replacement (and/or reduction) of these components with other, especially natural, ingredi‑ ents that possess beneficial effects. The development of such products poses quite a chal‑ lenge since it requires the creation of a product with improved functional properties and the same sensory quality as conventional ones. Results of numerous studies into improving the nutritional properties of meat products indicate that the meat industry has responded to the changes of lifestyle and perception of food.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology — Special Issue
T1  - Meat products and functional food
VL  - 64
IS  - 2
SP  - 206
EP  - 211
DO  - 10.18485/meattech.2023.64.2.37
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Kurćubić, Vladimir",
year = "2023-09",
abstract = "Functional food is a term for food products fortified with ingredients that possess benefi‑ cial physiological effects. Meat products are characterized by relatively high salt, fat and saturated fatty acid contents. Moreover, phosphates and nitrites are also marked as potential harmful components. Designing meat products as functional food has been associated with replacement (and/or reduction) of these components with other, especially natural, ingredi‑ ents that possess beneficial effects. The development of such products poses quite a chal‑ lenge since it requires the creation of a product with improved functional properties and the same sensory quality as conventional ones. Results of numerous studies into improving the nutritional properties of meat products indicate that the meat industry has responded to the changes of lifestyle and perception of food.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology — Special Issue",
title = "Meat products and functional food",
volume = "64",
number = "2",
pages = "206-211",
doi = "10.18485/meattech.2023.64.2.37"
}

Stajić, S., Stanišić, N.,& Kurćubić, V.. (2023-09). Meat products and functional food. in Meat Technology — Special Issue
Institute of Meat Hygiene and Technology., 64(2), 206-211.
https://doi.org/10.18485/meattech.2023.64.2.37

Stajić S, Stanišić N, Kurćubić V. Meat products and functional food. in Meat Technology — Special Issue. 2023;64(2):206-211.
doi:10.18485/meattech.2023.64.2.37 .

Stajić, Slaviša, Stanišić, Nikola, Kurćubić, Vladimir, "Meat products and functional food" in Meat Technology — Special Issue, 64, no. 2 (2023-09):206-211,
https://doi.org/10.18485/meattech.2023.64.2.37 . .

TY  - PAT
AU  - Wang, Wenju
AU  - Wilbrink, Maarten Hotse
AU  - Stanišić, Nikola
AU  - Spelbrink, Robin Eric Jacobus
AU  - Chen, Zhenghong
PY  - 2023-06-29
UR  - http://r.istocar.bg.ac.rs/handle/123456789/871
AB  - The invention provides a food product comprising or prepared with a pumpkin seed protein isolate, said isolate comprising at least 60 wt.% of pumpkin seed protein, in which food product the pumpkin seed protein is present as an emulsifier and/or as a gelling agent. The invention furthermore provides methods to obtain such food products, as well as use of pumpkin seed protein as an emulsifier and/or gelling agent.
PB  - World Intellectual Property Organization
T2  - World Intellectual Property Organization - International Bureau
T1  - Pumpkin seed protein - WO2023121464A1
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_871
ER  - 

@misc{
author = "Wang, Wenju and Wilbrink, Maarten Hotse and Stanišić, Nikola and Spelbrink, Robin Eric Jacobus and Chen, Zhenghong",
year = "2023-06-29",
abstract = "The invention provides a food product comprising or prepared with a pumpkin seed protein isolate, said isolate comprising at least 60 wt.% of pumpkin seed protein, in which food product the pumpkin seed protein is present as an emulsifier and/or as a gelling agent. The invention furthermore provides methods to obtain such food products, as well as use of pumpkin seed protein as an emulsifier and/or gelling agent.",
publisher = "World Intellectual Property Organization",
journal = "World Intellectual Property Organization - International Bureau",
title = "Pumpkin seed protein - WO2023121464A1",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_871"
}

Wang, W., Wilbrink, M. H., Stanišić, N., Spelbrink, R. E. J.,& Chen, Z.. (2023-06-29). Pumpkin seed protein - WO2023121464A1. in World Intellectual Property Organization - International Bureau
World Intellectual Property Organization..
https://hdl.handle.net/21.15107/rcub_ristocar_871

Wang W, Wilbrink MH, Stanišić N, Spelbrink REJ, Chen Z. Pumpkin seed protein - WO2023121464A1. in World Intellectual Property Organization - International Bureau. 2023;.
https://hdl.handle.net/21.15107/rcub_ristocar_871 .

Wang, Wenju, Wilbrink, Maarten Hotse, Stanišić, Nikola, Spelbrink, Robin Eric Jacobus, Chen, Zhenghong, "Pumpkin seed protein - WO2023121464A1" in World Intellectual Property Organization - International Bureau (2023-06-29),
https://hdl.handle.net/21.15107/rcub_ristocar_871 .

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  - JOUR
AU  - Krnjaja, Vesna
AU  - Stanković, Slavica
AU  - Obradović, Ana
AU  - Mandić, Violeta
AU  - Petrović, Tanja
AU  - Stanišić, Nikola
AU  - Delić, Nikola
PY  - 2023
UR  - http://r.istocar.bg.ac.rs/handle/123456789/970
AB  - The aim of this study was to evaluate the occurrence of total 
aflatoxins (AFs) and type-B fumonisins (FBs) in 65 maize grain samples collected 
during harvest in 2018 (13 samples), 2019 (11 samples), 2020 (9 samples), 2021 
(14 samples) and 2022 (18 samples) from different locations in suburb of Belgrade 
(Republic of Serbia). The average levels of AFs and FBs in mycotoxin-positive 
samples were 5.43 and 2910 µg kg–1
(2018), 5.28 and 2710 µg kg–1
(2019), 2.35 
and 10980 µg kg–1
(2020), 6.81 and 4950 µg kg–1
(2021) and 5.32 and 20310 µg 
kg–1
(2022), respectively. In 23.08% (2018), 18.18% (2019), 22.22% (2020), 
64.29% (2021) and 27.78% (2022) of maize samples, the co-occurrence of AFs and 
FBs was established. The maximum limits of 10 µg kg–1
for AFs in maize and 4000 
µg kg–1
for FBs in unprocessed maize prescribed by regulations of Serbia and the 
European Union were exceeded for AFs in 14.29% (2021) and 5.56% (2022) of 
maize samples and for FBs in 7.69% (2018), 66.67% (2020), 28.57% (2021) and 
41.67% (2022) of maize samples. Multiple linear regression analyses showed a 
statistically significant influence of climate factors (air temperature, relative 
humidity and total rainfall) in July-September (2018-2022) on FBs levels. These 
results indicate the need for continuous monitoring of the health status of harvested 
maize grains and risk assessment of the potential presence of mycotoxins in the 
food chain to avoid adverse effects on human and animal health.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Occurrence of aflatoxins and fumonisins in maize grains harvested in the territory of Belgrade (R. Serbia) from 2018 to 2022
VL  - 39
IS  - 2
SP  - 205
EP  - 218
DO  - 10.2298/BAH2302205K
ER  - 

@article{
author = "Krnjaja, Vesna and Stanković, Slavica and Obradović, Ana and Mandić, Violeta and Petrović, Tanja and Stanišić, Nikola and Delić, Nikola",
year = "2023",
abstract = "The aim of this study was to evaluate the occurrence of total 
aflatoxins (AFs) and type-B fumonisins (FBs) in 65 maize grain samples collected 
during harvest in 2018 (13 samples), 2019 (11 samples), 2020 (9 samples), 2021 
(14 samples) and 2022 (18 samples) from different locations in suburb of Belgrade 
(Republic of Serbia). The average levels of AFs and FBs in mycotoxin-positive 
samples were 5.43 and 2910 µg kg–1
(2018), 5.28 and 2710 µg kg–1
(2019), 2.35 
and 10980 µg kg–1
(2020), 6.81 and 4950 µg kg–1
(2021) and 5.32 and 20310 µg 
kg–1
(2022), respectively. In 23.08% (2018), 18.18% (2019), 22.22% (2020), 
64.29% (2021) and 27.78% (2022) of maize samples, the co-occurrence of AFs and 
FBs was established. The maximum limits of 10 µg kg–1
for AFs in maize and 4000 
µg kg–1
for FBs in unprocessed maize prescribed by regulations of Serbia and the 
European Union were exceeded for AFs in 14.29% (2021) and 5.56% (2022) of 
maize samples and for FBs in 7.69% (2018), 66.67% (2020), 28.57% (2021) and 
41.67% (2022) of maize samples. Multiple linear regression analyses showed a 
statistically significant influence of climate factors (air temperature, relative 
humidity and total rainfall) in July-September (2018-2022) on FBs levels. These 
results indicate the need for continuous monitoring of the health status of harvested 
maize grains and risk assessment of the potential presence of mycotoxins in the 
food chain to avoid adverse effects on human and animal health.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Occurrence of aflatoxins and fumonisins in maize grains harvested in the territory of Belgrade (R. Serbia) from 2018 to 2022",
volume = "39",
number = "2",
pages = "205-218",
doi = "10.2298/BAH2302205K"
}

Krnjaja, V., Stanković, S., Obradović, A., Mandić, V., Petrović, T., Stanišić, N.,& Delić, N.. (2023). Occurrence of aflatoxins and fumonisins in maize grains harvested in the territory of Belgrade (R. Serbia) from 2018 to 2022. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 39(2), 205-218.
https://doi.org/10.2298/BAH2302205K

Krnjaja V, Stanković S, Obradović A, Mandić V, Petrović T, Stanišić N, Delić N. Occurrence of aflatoxins and fumonisins in maize grains harvested in the territory of Belgrade (R. Serbia) from 2018 to 2022. in Biotechnology in Animal Husbandry. 2023;39(2):205-218.
doi:10.2298/BAH2302205K .

Krnjaja, Vesna, Stanković, Slavica, Obradović, Ana, Mandić, Violeta, Petrović, Tanja, Stanišić, Nikola, Delić, Nikola, "Occurrence of aflatoxins and fumonisins in maize grains harvested in the territory of Belgrade (R. Serbia) from 2018 to 2022" in Biotechnology in Animal Husbandry, 39, no. 2 (2023):205-218,
https://doi.org/10.2298/BAH2302205K . .

TY  - CONF
AU  - Krnjaja, Vesna
AU  - Stanković, Slavica
AU  - Obradović, Ana
AU  - Mandić, Violeta
AU  - Petrović, Tanja
AU  - Stanišić, Nikola
AU  - Delić, Nikola
PY  - 2023
UR  - http://r.istocar.bg.ac.rs/handle/123456789/904
AB  - Maize is a staple food worldwide, used in human nutrition and as the main component of livestock 
feed. It contains nutrients such as carbohydrates (sugars and starch), proteins, fibres, minerals and vitamins 
and has the highest polysaccharide starch content (more than 70%). Maize grains are a suitable substrate for 
fungal infection and are frequently contaminated by the species from the Aspergillus and Fusarium
genera. These fungi produce toxic secondary metabolites named mycotoxins. Aflatoxins (AFs) and type-B 
fumonisins (FBs) are the most detected mycotoxins in maize grains. Maize intoxication with AFs and FBs 
can lead to human and animal health disorders, causing acute and chronic mycotoxicosis. Aflatoxins 
produced by Aspergillus spp. have immunosuppressive, carcinogenic, and hepatotoxic properties and induce 
growth impairments. Fumonisins produced primarily by Fusarium spp. have neurotoxic, nephrotoxic, and 
hepatotoxic effects in animals and are classified as potentially carcinogenic in humans. The co-occurrence of 
AFs and FBs in maize has synergistic toxicological effects and poses a greater risk to human and animal 
health. The natural occurrence AFs and FBs in 65 maize grain samples collected during harvest in 2018 (13 
samples), 2019 (11 samples), 2020 (9 samples), 2021 (14 samples) and 2022 (18 samples) was evaluated 
using the enzyme-linked immune sorbent assay (ELISA). The average levels of AFs and FBs in mycotoxin positive samples were 3.02 and 2910 µg kg–1 (2018), 5.28 and 2710 µg kg–1 (2019), 2.35 and 10980 µg kg–1
(2020), 6.81 and 4950 µg kg–1 (2021) and 5.32 and 20310 µg kg–1 (2022), respectively. The co-occurrence of 
AFs and FBs was detected in 23.08% (2018), 18.18% (2019), 22.22% (2020), 64.29% (2021) and 22.22% 
(2022) of maize samples. The maximum limits of 10 µg kg–1 for AFs in maize and 4000 µg kg–1 for FBs in 
unprocessed maize, prescribed by regulations of the European Union and Serbia, were exceeded for AFs in 
14.29% (2021) and 5.56% (2022) of tested maize samples and for FBs in 7.69% (2018), 66.67% (2020), 
28.57% (2021) and 41.67% (2022) tested maize samples. These results indicate the need for continuous 
monitoring of the health status of harvested maize grains and risk assessment of the potential presence of 
mycotoxins in the food chain to avoid adverse effects on human and animal health.
PB  - Institute for Animal Husbandry, Belgrade-Zemun, Serbia
C3  - Book of Abstracts of the 14th International Symposium „Modern Trends in Livestock Production“, 4 – 6 October 2023, Belgrade, Serbia.
T1  - Aflatoxin and fumonisin contamination of maize grains harvested during 2018–2022 in Serbia
SP  - 79
EP  - 79
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_904
ER  - 

@conference{
author = "Krnjaja, Vesna and Stanković, Slavica and Obradović, Ana and Mandić, Violeta and Petrović, Tanja and Stanišić, Nikola and Delić, Nikola",
year = "2023",
abstract = "Maize is a staple food worldwide, used in human nutrition and as the main component of livestock 
feed. It contains nutrients such as carbohydrates (sugars and starch), proteins, fibres, minerals and vitamins 
and has the highest polysaccharide starch content (more than 70%). Maize grains are a suitable substrate for 
fungal infection and are frequently contaminated by the species from the Aspergillus and Fusarium
genera. These fungi produce toxic secondary metabolites named mycotoxins. Aflatoxins (AFs) and type-B 
fumonisins (FBs) are the most detected mycotoxins in maize grains. Maize intoxication with AFs and FBs 
can lead to human and animal health disorders, causing acute and chronic mycotoxicosis. Aflatoxins 
produced by Aspergillus spp. have immunosuppressive, carcinogenic, and hepatotoxic properties and induce 
growth impairments. Fumonisins produced primarily by Fusarium spp. have neurotoxic, nephrotoxic, and 
hepatotoxic effects in animals and are classified as potentially carcinogenic in humans. The co-occurrence of 
AFs and FBs in maize has synergistic toxicological effects and poses a greater risk to human and animal 
health. The natural occurrence AFs and FBs in 65 maize grain samples collected during harvest in 2018 (13 
samples), 2019 (11 samples), 2020 (9 samples), 2021 (14 samples) and 2022 (18 samples) was evaluated 
using the enzyme-linked immune sorbent assay (ELISA). The average levels of AFs and FBs in mycotoxin positive samples were 3.02 and 2910 µg kg–1 (2018), 5.28 and 2710 µg kg–1 (2019), 2.35 and 10980 µg kg–1
(2020), 6.81 and 4950 µg kg–1 (2021) and 5.32 and 20310 µg kg–1 (2022), respectively. The co-occurrence of 
AFs and FBs was detected in 23.08% (2018), 18.18% (2019), 22.22% (2020), 64.29% (2021) and 22.22% 
(2022) of maize samples. The maximum limits of 10 µg kg–1 for AFs in maize and 4000 µg kg–1 for FBs in 
unprocessed maize, prescribed by regulations of the European Union and Serbia, were exceeded for AFs in 
14.29% (2021) and 5.56% (2022) of tested maize samples and for FBs in 7.69% (2018), 66.67% (2020), 
28.57% (2021) and 41.67% (2022) tested maize samples. These results indicate the need for continuous 
monitoring of the health status of harvested maize grains and risk assessment of the potential presence of 
mycotoxins in the food chain to avoid adverse effects on human and animal health.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun, Serbia",
journal = "Book of Abstracts of the 14th International Symposium „Modern Trends in Livestock Production“, 4 – 6 October 2023, Belgrade, Serbia.",
title = "Aflatoxin and fumonisin contamination of maize grains harvested during 2018–2022 in Serbia",
pages = "79-79",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_904"
}

Krnjaja, V., Stanković, S., Obradović, A., Mandić, V., Petrović, T., Stanišić, N.,& Delić, N.. (2023). Aflatoxin and fumonisin contamination of maize grains harvested during 2018–2022 in Serbia. in Book of Abstracts of the 14th International Symposium „Modern Trends in Livestock Production“, 4 – 6 October 2023, Belgrade, Serbia.
Institute for Animal Husbandry, Belgrade-Zemun, Serbia., 79-79.
https://hdl.handle.net/21.15107/rcub_ristocar_904

Krnjaja V, Stanković S, Obradović A, Mandić V, Petrović T, Stanišić N, Delić N. Aflatoxin and fumonisin contamination of maize grains harvested during 2018–2022 in Serbia. in Book of Abstracts of the 14th International Symposium „Modern Trends in Livestock Production“, 4 – 6 October 2023, Belgrade, Serbia.. 2023;:79-79.
https://hdl.handle.net/21.15107/rcub_ristocar_904 .

Krnjaja, Vesna, Stanković, Slavica, Obradović, Ana, Mandić, Violeta, Petrović, Tanja, Stanišić, Nikola, Delić, Nikola, "Aflatoxin and fumonisin contamination of maize grains harvested during 2018–2022 in Serbia" in Book of Abstracts of the 14th International Symposium „Modern Trends in Livestock Production“, 4 – 6 October 2023, Belgrade, Serbia. (2023):79-79,
https://hdl.handle.net/21.15107/rcub_ristocar_904 .

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  - Maksimović, Nevena
AU  - Cekić, Bogdan
AU  - Ćosić, Ivan
AU  - Ružić-Muslić, Dragana
AU  - Caro Petrović, Violeta
AU  - Stojiljković, Nenad
AU  - Stanišić, Nikola
PY  - 2023
UR  - http://r.istocar.bg.ac.rs/handle/123456789/867
AB  - This study investigated the possibility of using morphometric measurements to differentiate the autochthonous Serbian White goat breed from Saanen and Balkan goats, which were used as sire and dam breeds in its creation. For this purpose, a multivariate discriminant analysis was used. A total of 11 morphometric traits were measured in 98 does of 3 breeds: Saanen (n = 28), Balkan (n = 28), and Serbian White (n = 42), aged 2 to 7 years, in 4 different locations. Univariate analysis of variance revealed a significant difference in body measurements of all three breeds, with Saanen goat being the largest in format and Balkan the smallest. Discriminant analysis extracted six out of eleven tested morphometric traits with the strongest discriminatory power: heart girth, head length, chest depth, head width, pelvic width, and body length. Mahalanobis distances were significant between all three genetic groups. The discriminant function correctly classified 95.24% of the Domestic White goats investigated to their source group. The classification accuracy of the function was cross-validated and indicated an overall success rate of 91.84%. The results of this research showed that there was a clear separation between Serbian White, Saanen, and Balkan goats. The present findings could help a more rapid field assessment of Serbian White goats.
PB  - MDPI
T2  - Animals
T1  - Discriminant Analysis Approach in Morphometric Differentiation and Characterization of Serbian Autochthonous Goats
VL  - 13
IS  - 12
SP  - 1952
DO  - 10.3390/ani13121952
ER  - 

@article{
author = "Maksimović, Nevena and Cekić, Bogdan and Ćosić, Ivan and Ružić-Muslić, Dragana and Caro Petrović, Violeta and Stojiljković, Nenad and Stanišić, Nikola",
year = "2023",
abstract = "This study investigated the possibility of using morphometric measurements to differentiate the autochthonous Serbian White goat breed from Saanen and Balkan goats, which were used as sire and dam breeds in its creation. For this purpose, a multivariate discriminant analysis was used. A total of 11 morphometric traits were measured in 98 does of 3 breeds: Saanen (n = 28), Balkan (n = 28), and Serbian White (n = 42), aged 2 to 7 years, in 4 different locations. Univariate analysis of variance revealed a significant difference in body measurements of all three breeds, with Saanen goat being the largest in format and Balkan the smallest. Discriminant analysis extracted six out of eleven tested morphometric traits with the strongest discriminatory power: heart girth, head length, chest depth, head width, pelvic width, and body length. Mahalanobis distances were significant between all three genetic groups. The discriminant function correctly classified 95.24% of the Domestic White goats investigated to their source group. The classification accuracy of the function was cross-validated and indicated an overall success rate of 91.84%. The results of this research showed that there was a clear separation between Serbian White, Saanen, and Balkan goats. The present findings could help a more rapid field assessment of Serbian White goats.",
publisher = "MDPI",
journal = "Animals",
title = "Discriminant Analysis Approach in Morphometric Differentiation and Characterization of Serbian Autochthonous Goats",
volume = "13",
number = "12",
pages = "1952",
doi = "10.3390/ani13121952"
}

Maksimović, N., Cekić, B., Ćosić, I., Ružić-Muslić, D., Caro Petrović, V., Stojiljković, N.,& Stanišić, N.. (2023). Discriminant Analysis Approach in Morphometric Differentiation and Characterization of Serbian Autochthonous Goats. in Animals
MDPI., 13(12), 1952.
https://doi.org/10.3390/ani13121952

Maksimović N, Cekić B, Ćosić I, Ružić-Muslić D, Caro Petrović V, Stojiljković N, Stanišić N. Discriminant Analysis Approach in Morphometric Differentiation and Characterization of Serbian Autochthonous Goats. in Animals. 2023;13(12):1952.
doi:10.3390/ani13121952 .

Maksimović, Nevena, Cekić, Bogdan, Ćosić, Ivan, Ružić-Muslić, Dragana, Caro Petrović, Violeta, Stojiljković, Nenad, Stanišić, Nikola, "Discriminant Analysis Approach in Morphometric Differentiation and Characterization of Serbian Autochthonous Goats" in Animals, 13, no. 12 (2023):1952,
https://doi.org/10.3390/ani13121952 . .

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  - PAT
AU  - Stanišić, Nikola
AU  - Chen, Zhenghong
AU  - Thurkow, Roelfina Willemina Antonia
AU  - Bergsma, Jacob
PY  - 2022-12-01
UR  - http://r.istocar.bg.ac.rs/handle/123456789/866
AB  - Starches are widely used in the meat industry for reasons of water binding, improvement of texture and slicebility. Starch and modified starch are used as such or as a blend, often in combination with other hydrocolloids and/or proteins. with the currently known starch types, however, a combination of high water binding and holding, as well as improved firmness cannot be achieved. For example, native potato starch provides reasonable firmness and water holding, whereas corn starch provides high firmness but poor water binding and water holding. A regular amylopectin potato starch can provide very high water holding bud does not provide firmness. The present invention provides a starch which is usable in a pasteurized meat product to provide both high water holding and high firmness.
PB  - World Intellectual Property Organization
T2  - World Intellectual Property Organization - International Bureau
T1  - Amylopectin starchfor binding of meat products - WO 2022/250540 A1
SP  - 1
EP  - 39
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_866
ER  - 

@misc{
author = "Stanišić, Nikola and Chen, Zhenghong and Thurkow, Roelfina Willemina Antonia and Bergsma, Jacob",
year = "2022-12-01",
abstract = "Starches are widely used in the meat industry for reasons of water binding, improvement of texture and slicebility. Starch and modified starch are used as such or as a blend, often in combination with other hydrocolloids and/or proteins. with the currently known starch types, however, a combination of high water binding and holding, as well as improved firmness cannot be achieved. For example, native potato starch provides reasonable firmness and water holding, whereas corn starch provides high firmness but poor water binding and water holding. A regular amylopectin potato starch can provide very high water holding bud does not provide firmness. The present invention provides a starch which is usable in a pasteurized meat product to provide both high water holding and high firmness.",
publisher = "World Intellectual Property Organization",
journal = "World Intellectual Property Organization - International Bureau",
title = "Amylopectin starchfor binding of meat products - WO 2022/250540 A1",
pages = "1-39",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_866"
}

Stanišić, N., Chen, Z., Thurkow, R. W. A.,& Bergsma, J.. (2022-12-01). Amylopectin starchfor binding of meat products - WO 2022/250540 A1. in World Intellectual Property Organization - International Bureau
World Intellectual Property Organization., 1-39.
https://hdl.handle.net/21.15107/rcub_ristocar_866

Stanišić N, Chen Z, Thurkow RWA, Bergsma J. Amylopectin starchfor binding of meat products - WO 2022/250540 A1. in World Intellectual Property Organization - International Bureau. 2022;:1-39.
https://hdl.handle.net/21.15107/rcub_ristocar_866 .

Stanišić, Nikola, Chen, Zhenghong, Thurkow, Roelfina Willemina Antonia, Bergsma, Jacob, "Amylopectin starchfor binding of meat products - WO 2022/250540 A1" in World Intellectual Property Organization - International Bureau (2022-12-01):1-39,
https://hdl.handle.net/21.15107/rcub_ristocar_866 .

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 . .