TY  - JOUR
AU  - Ivanović, Snežana
AU  - Pisinov, Boris
AU  - Bošković, Marija
AU  - Ivanović, Jelena
AU  - Marković, Radmila
AU  - Baltić, Milan
AU  - Nešić, Ksenija
PY  - 2014
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/1072
AB  - The quality of fresh goat meat can be defined strictly in terms of physical and chemical properties, or in terms of consumer perception. In Serbia, there is not enough information about the quality of goat meat and goat meat products, such as smoked ham. The aim of this study was to determine differences in the basic chemical composition, colour, fatty acids composition, volatile compounds in fresh meat and smoked ham (musculus gluteus superficialis). The meat was obtained from the population of Serbian White goat, five or six years old. ISO methods were implemented in order to determine the quality of these parameters. Statistically significant difference (p LT 0.05) was determined between values of protein, fat, moisture, ash, pH value, fatty acids and volatile compounds determined in fresh meat and finished product (smoked ham). It is assumed that the complex chemical and biochemical processes occurring during production (growing, curing, smoking, drying) resulted in statistically significant differences between the quality parameters in fresh meat and smoked ham. There was a statistically significant difference (p LT 0.05) between the values of capric acid, lauric acid, myristic acid, pentadecanoic acid, pentadecenoic acid, palmitic acid, palmitoleic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid and gadoleic acid identified in the thigh meat prepared for curing and smoking in compared to value of the fatty acids identified in the final product (smoked ham).
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Changes in the quality of goat meat in the production of smoked ham
EP  - 155
IS  - 2
SP  - 148
VL  - 55
DO  - 10.5937/tehmesa1402148I
ER  - 

@article{
author = "Ivanović, Snežana and Pisinov, Boris and Bošković, Marija and Ivanović, Jelena and Marković, Radmila and Baltić, Milan and Nešić, Ksenija",
year = "2014",
abstract = "The quality of fresh goat meat can be defined strictly in terms of physical and chemical properties, or in terms of consumer perception. In Serbia, there is not enough information about the quality of goat meat and goat meat products, such as smoked ham. The aim of this study was to determine differences in the basic chemical composition, colour, fatty acids composition, volatile compounds in fresh meat and smoked ham (musculus gluteus superficialis). The meat was obtained from the population of Serbian White goat, five or six years old. ISO methods were implemented in order to determine the quality of these parameters. Statistically significant difference (p LT 0.05) was determined between values of protein, fat, moisture, ash, pH value, fatty acids and volatile compounds determined in fresh meat and finished product (smoked ham). It is assumed that the complex chemical and biochemical processes occurring during production (growing, curing, smoking, drying) resulted in statistically significant differences between the quality parameters in fresh meat and smoked ham. There was a statistically significant difference (p LT 0.05) between the values of capric acid, lauric acid, myristic acid, pentadecanoic acid, pentadecenoic acid, palmitic acid, palmitoleic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid and gadoleic acid identified in the thigh meat prepared for curing and smoking in compared to value of the fatty acids identified in the final product (smoked ham).",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Changes in the quality of goat meat in the production of smoked ham",
pages = "155-148",
number = "2",
volume = "55",
doi = "10.5937/tehmesa1402148I"
}

Ivanović, S., Pisinov, B., Bošković, M., Ivanović, J., Marković, R., Baltić, M.,& Nešić, K.. (2014). Changes in the quality of goat meat in the production of smoked ham. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 55(2), 148-155.
https://doi.org/10.5937/tehmesa1402148I

Ivanović S, Pisinov B, Bošković M, Ivanović J, Marković R, Baltić M, Nešić K. Changes in the quality of goat meat in the production of smoked ham. in Tehnologija mesa. 2014;55(2):148-155.
doi:10.5937/tehmesa1402148I .

Ivanović, Snežana, Pisinov, Boris, Bošković, Marija, Ivanović, Jelena, Marković, Radmila, Baltić, Milan, Nešić, Ksenija, "Changes in the quality of goat meat in the production of smoked ham" in Tehnologija mesa, 55, no. 2 (2014):148-155,
https://doi.org/10.5937/tehmesa1402148I . .

TY  - JOUR
AU  - Ivanović, Snežana
AU  - Baltić, Milan
AU  - Nešić, Ksenija
AU  - Pisinov, Boris
AU  - Pavlovic, Ivan
AU  - Ivanović, Jelena
AU  - Živković, D.
AU  - Marković, Radmila
PY  - 2014
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/887
AB  - The results presented are a continuation of the research in monitoring the hygiene of facilities and hygienic principles in the production of smoked goat ham. The total number of bacteria, enterobacteria and pathogenic bacteria were examined, wet swabs were taken by non-destructive method from a total of 95 chilled goat hams before salting, after salting and after smoking. Total count of aerobic mesophilic bacteria, the number of Enterobacteriaceae and and pathogenic bacteria were determined by ISO or other standard methods. Test results show that the average total count of aerobic bacteria in the tested samples after smoking were: for 83 samples within a satisfactory range (d'' 3.5 log cfu/cm2), 10 samples in the acceptable range (3.5 to 5.0 log cfu/cm2) and 2 samples in the unacceptable range (> 5.0 log cfu/cm2). Average values of the total number of Enterobacteriaceae in the samples after the smoking process were as follows: 85 samples within the satisfactory range (d'' 1.5 log cfu/cm2) and 10 samples in acceptable range (1.5 to 2.5 log cfu/cm2). Bacteria Salmonella sp, Staphylococcus sp, Proteus sp, Escherichia coli and Listeria monocytogenes were not isolated in the final product, while Bacillus sp, Streptococcus sp and Lactobacillus sp were isolated in 10.53% of the samples obtained after smoking.
PB  - Journal of Pure and Applied Microbiology
T2  - Journal of Pure and Applied Microbiology
T1  - Hygiene of smoked goat ham production
EP  - 2162
IS  - 3
SP  - 2155
VL  - 8
ER  - 

@article{
author = "Ivanović, Snežana and Baltić, Milan and Nešić, Ksenija and Pisinov, Boris and Pavlovic, Ivan and Ivanović, Jelena and Živković, D. and Marković, Radmila",
year = "2014",
abstract = "The results presented are a continuation of the research in monitoring the hygiene of facilities and hygienic principles in the production of smoked goat ham. The total number of bacteria, enterobacteria and pathogenic bacteria were examined, wet swabs were taken by non-destructive method from a total of 95 chilled goat hams before salting, after salting and after smoking. Total count of aerobic mesophilic bacteria, the number of Enterobacteriaceae and and pathogenic bacteria were determined by ISO or other standard methods. Test results show that the average total count of aerobic bacteria in the tested samples after smoking were: for 83 samples within a satisfactory range (d'' 3.5 log cfu/cm2), 10 samples in the acceptable range (3.5 to 5.0 log cfu/cm2) and 2 samples in the unacceptable range (> 5.0 log cfu/cm2). Average values of the total number of Enterobacteriaceae in the samples after the smoking process were as follows: 85 samples within the satisfactory range (d'' 1.5 log cfu/cm2) and 10 samples in acceptable range (1.5 to 2.5 log cfu/cm2). Bacteria Salmonella sp, Staphylococcus sp, Proteus sp, Escherichia coli and Listeria monocytogenes were not isolated in the final product, while Bacillus sp, Streptococcus sp and Lactobacillus sp were isolated in 10.53% of the samples obtained after smoking.",
publisher = "Journal of Pure and Applied Microbiology",
journal = "Journal of Pure and Applied Microbiology",
title = "Hygiene of smoked goat ham production",
pages = "2162-2155",
number = "3",
volume = "8"
}

Ivanović, S., Baltić, M., Nešić, K., Pisinov, B., Pavlovic, I., Ivanović, J., Živković, D.,& Marković, R.. (2014). Hygiene of smoked goat ham production. in Journal of Pure and Applied Microbiology
Journal of Pure and Applied Microbiology., 8(3), 2155-2162.

Ivanović S, Baltić M, Nešić K, Pisinov B, Pavlovic I, Ivanović J, Živković D, Marković R. Hygiene of smoked goat ham production. in Journal of Pure and Applied Microbiology. 2014;8(3):2155-2162..

Ivanović, Snežana, Baltić, Milan, Nešić, Ksenija, Pisinov, Boris, Pavlovic, Ivan, Ivanović, Jelena, Živković, D., Marković, Radmila, "Hygiene of smoked goat ham production" in Journal of Pure and Applied Microbiology, 8, no. 3 (2014):2155-2162.