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  - 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.