TY  - JOUR
AU  - Ivanović, Snežana
AU  - Nešić, Ksenija
AU  - Pisinov, Boris
AU  - Pavlovic, Ivan
PY  - 2016
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/860
AB  - Goat meat contains low amount of saturated fatty acids and cholesterol and it is a healthier alternative compared to other types of red meat. The aim of this study was to investigate the influence of different diets of goats on the basic chemical composition, fatty acids composition, volatile compounds, color and sensory evaluation of fresh meat and smoked ham (m. superficial gluteal). Meat was obtained from goats of Balkan breed, from three different regions (mountain, hilly and plain), 40 animals per region, about 4 years old at slaughter. Statistically significant difference (P LT 0.05) was noted between values of live weight, protein, fat, moisture, ash, fatty acids, volatile compounds and color and sensory characteristics determined in fresh meat of goats from all regions. Two compounds from the group of aromatic hydrocarbons and compounds from the group of phenols were not determined in fresh meat, while they were present in smoked ham. Alfa-linolenic acid (n-3 FA) is found in higher percentage in goat meat from Mountain region, as well as Linolelaidic acid and Linoleic acid. In goat meat from Mountain region presence of volatile substances is lesser than from Hilly and Plain regions. The results suggest that diet has an impact on the quality of goat meat and goat meat products.
PB  - Elsevier
T2  - Small Ruminant Research
T1  - The impact of diet on the quality of fresh meat and smoked ham in goat
EP  - 59
SP  - 53
VL  - 138
DO  - 10.1016/j.smallrumres.2016.04.005
ER  - 

@article{
author = "Ivanović, Snežana and Nešić, Ksenija and Pisinov, Boris and Pavlovic, Ivan",
year = "2016",
abstract = "Goat meat contains low amount of saturated fatty acids and cholesterol and it is a healthier alternative compared to other types of red meat. The aim of this study was to investigate the influence of different diets of goats on the basic chemical composition, fatty acids composition, volatile compounds, color and sensory evaluation of fresh meat and smoked ham (m. superficial gluteal). Meat was obtained from goats of Balkan breed, from three different regions (mountain, hilly and plain), 40 animals per region, about 4 years old at slaughter. Statistically significant difference (P LT 0.05) was noted between values of live weight, protein, fat, moisture, ash, fatty acids, volatile compounds and color and sensory characteristics determined in fresh meat of goats from all regions. Two compounds from the group of aromatic hydrocarbons and compounds from the group of phenols were not determined in fresh meat, while they were present in smoked ham. Alfa-linolenic acid (n-3 FA) is found in higher percentage in goat meat from Mountain region, as well as Linolelaidic acid and Linoleic acid. In goat meat from Mountain region presence of volatile substances is lesser than from Hilly and Plain regions. The results suggest that diet has an impact on the quality of goat meat and goat meat products.",
publisher = "Elsevier",
journal = "Small Ruminant Research",
title = "The impact of diet on the quality of fresh meat and smoked ham in goat",
pages = "59-53",
volume = "138",
doi = "10.1016/j.smallrumres.2016.04.005"
}

Ivanović, S., Nešić, K., Pisinov, B.,& Pavlovic, I.. (2016). The impact of diet on the quality of fresh meat and smoked ham in goat. in Small Ruminant Research
Elsevier., 138, 53-59.
https://doi.org/10.1016/j.smallrumres.2016.04.005

Ivanović S, Nešić K, Pisinov B, Pavlovic I. The impact of diet on the quality of fresh meat and smoked ham in goat. in Small Ruminant Research. 2016;138:53-59.
doi:10.1016/j.smallrumres.2016.04.005 .

Ivanović, Snežana, Nešić, Ksenija, Pisinov, Boris, Pavlovic, Ivan, "The impact of diet on the quality of fresh meat and smoked ham in goat" in Small Ruminant Research, 138 (2016):53-59,
https://doi.org/10.1016/j.smallrumres.2016.04.005 . .

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  - Stojanović, Zoran
AU  - Nešić, Ksenija
AU  - Pisinov, Boris
AU  - Baltić, Milan
AU  - Popov-Raljić, Jovanka
AU  - Đurić, Jelena
PY  - 2014
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/892
AB  - The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds were Balkan goat and Serbian white goat, both female in the age of four years. Analysis of quality parameters: chemical composition (moisture, protein, total fat, ash,), pH value, fatty acids, amino acids, microelements content, tenderness, cooking loss and colour measurements were done. Statistically significant difference was found between the samples of two groups of goat meat (P LT 0.05) in relation to: live weight (kg), water (%), fat (%), protein (%) and ash (%), among 11 of 15 tested fatty acids, amino acid leucin, sensory examination of fresh meat for the palpatory evaluated firmness and in the content of copper and zinc. Statistically significant differences between the groups did not existed regarding the pH value, fatty acids eicosenoic, cis-heptadecenoic, t-elaidic, t-linolelaidic and amino acids alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine and valine. Also there was no statistically significant difference in instrumental testing of the meat color, sensory evaluation of surface color, visual evaluated structure, olfactory evaluated odor and iron and manganese. These results suggest that the race of animal has an impact on meat quality.
PB  - Savez hemijskih inženjera
T2  - Hemijska Industrija
T1  - Effect of goat breed on the meat quality
EP  - 807
IS  - 6
SP  - 801
VL  - 68
DO  - 10.2298/HEMIND131201006I
ER  - 

@article{
author = "Ivanović, Snežana and Stojanović, Zoran and Nešić, Ksenija and Pisinov, Boris and Baltić, Milan and Popov-Raljić, Jovanka and Đurić, Jelena",
year = "2014",
abstract = "The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds were Balkan goat and Serbian white goat, both female in the age of four years. Analysis of quality parameters: chemical composition (moisture, protein, total fat, ash,), pH value, fatty acids, amino acids, microelements content, tenderness, cooking loss and colour measurements were done. Statistically significant difference was found between the samples of two groups of goat meat (P LT 0.05) in relation to: live weight (kg), water (%), fat (%), protein (%) and ash (%), among 11 of 15 tested fatty acids, amino acid leucin, sensory examination of fresh meat for the palpatory evaluated firmness and in the content of copper and zinc. Statistically significant differences between the groups did not existed regarding the pH value, fatty acids eicosenoic, cis-heptadecenoic, t-elaidic, t-linolelaidic and amino acids alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine and valine. Also there was no statistically significant difference in instrumental testing of the meat color, sensory evaluation of surface color, visual evaluated structure, olfactory evaluated odor and iron and manganese. These results suggest that the race of animal has an impact on meat quality.",
publisher = "Savez hemijskih inženjera",
journal = "Hemijska Industrija",
title = "Effect of goat breed on the meat quality",
pages = "807-801",
number = "6",
volume = "68",
doi = "10.2298/HEMIND131201006I"
}

Ivanović, S., Stojanović, Z., Nešić, K., Pisinov, B., Baltić, M., Popov-Raljić, J.,& Đurić, J.. (2014). Effect of goat breed on the meat quality. in Hemijska Industrija
Savez hemijskih inženjera., 68(6), 801-807.
https://doi.org/10.2298/HEMIND131201006I

Ivanović S, Stojanović Z, Nešić K, Pisinov B, Baltić M, Popov-Raljić J, Đurić J. Effect of goat breed on the meat quality. in Hemijska Industrija. 2014;68(6):801-807.
doi:10.2298/HEMIND131201006I .

Ivanović, Snežana, Stojanović, Zoran, Nešić, Ksenija, Pisinov, Boris, Baltić, Milan, Popov-Raljić, Jovanka, Đurić, Jelena, "Effect of goat breed on the meat quality" in Hemijska Industrija, 68, no. 6 (2014):801-807,
https://doi.org/10.2298/HEMIND131201006I . .

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.

TY  - JOUR
AU  - Ivanović, Snežana
AU  - Stojanović, Zoran
AU  - Popov-Raljić, Jovanka
AU  - Baltić, Milan
AU  - Pisinov, Boris
AU  - Nešić, Ksenija
PY  - 2013
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/883
AB  - Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from DurocxYorkshire (DxY), DurocxYorkshirexwild boar (DxYxWB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. The chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography with external standard. The color was determined instrumentally using the thristimulus colourimeter. The overall sensory quality (appearance, texture and smell) of samples of raw meat was evaluated. A scoring system was used in the evaluation of the results. Statistically significant differences (p LT 0.05) were found in the chemical composition (moisture, fat, protein and ash) and pH values between each of the examined groups, as well as fatty acids and cholesterol content among all the examined groups. Measurments of the colour of meat from all three groups showed that the L*, a*, b*, Chroma and Hue angle were also statistically significantly different (p LT 0.01).
PB  - Association of Chemical Engineers, Belgrade
T2  - Hemijska Industrija
T1  - Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar
EP  - 1006
IS  - 6
SP  - 999
VL  - 67
DO  - 10.2298/HEMIND121211017I
ER  - 

@article{
author = "Ivanović, Snežana and Stojanović, Zoran and Popov-Raljić, Jovanka and Baltić, Milan and Pisinov, Boris and Nešić, Ksenija",
year = "2013",
abstract = "Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from DurocxYorkshire (DxY), DurocxYorkshirexwild boar (DxYxWB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. The chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography with external standard. The color was determined instrumentally using the thristimulus colourimeter. The overall sensory quality (appearance, texture and smell) of samples of raw meat was evaluated. A scoring system was used in the evaluation of the results. Statistically significant differences (p LT 0.05) were found in the chemical composition (moisture, fat, protein and ash) and pH values between each of the examined groups, as well as fatty acids and cholesterol content among all the examined groups. Measurments of the colour of meat from all three groups showed that the L*, a*, b*, Chroma and Hue angle were also statistically significantly different (p LT 0.01).",
publisher = "Association of Chemical Engineers, Belgrade",
journal = "Hemijska Industrija",
title = "Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar",
pages = "1006-999",
number = "6",
volume = "67",
doi = "10.2298/HEMIND121211017I"
}

Ivanović, S., Stojanović, Z., Popov-Raljić, J., Baltić, M., Pisinov, B.,& Nešić, K.. (2013). Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar. in Hemijska Industrija
Association of Chemical Engineers, Belgrade., 67(6), 999-1006.
https://doi.org/10.2298/HEMIND121211017I

Ivanović S, Stojanović Z, Popov-Raljić J, Baltić M, Pisinov B, Nešić K. Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar. in Hemijska Industrija. 2013;67(6):999-1006.
doi:10.2298/HEMIND121211017I .

Ivanović, Snežana, Stojanović, Zoran, Popov-Raljić, Jovanka, Baltić, Milan, Pisinov, Boris, Nešić, Ksenija, "Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar" in Hemijska Industrija, 67, no. 6 (2013):999-1006,
https://doi.org/10.2298/HEMIND121211017I . .