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  - 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 . .

TY  - JOUR
AU  - Ivanović, Snežana
AU  - Pisinov, Boris
AU  - Maslić-Strižak, Danka
AU  - Savić, Božidar
AU  - Stojanović, Zoran
PY  - 2012
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/893
PB  - Academic Journals
T2  - African Journal of Agricultural Research
T1  - Influence of probiotics on quality of chicken meat
EP  - 2196
IS  - 74
SP  - 2191
VL  - 14
ER  - 

@article{
author = "Ivanović, Snežana and Pisinov, Boris and Maslić-Strižak, Danka and Savić, Božidar and Stojanović, Zoran",
year = "2012",
publisher = "Academic Journals",
journal = "African Journal of Agricultural Research",
title = "Influence of probiotics on quality of chicken meat",
pages = "2196-2191",
number = "74",
volume = "14"
}

Ivanović, S., Pisinov, B., Maslić-Strižak, D., Savić, B.,& Stojanović, Z.. (2012). Influence of probiotics on quality of chicken meat. in African Journal of Agricultural Research
Academic Journals., 14(74), 2191-2196.

Ivanović S, Pisinov B, Maslić-Strižak D, Savić B, Stojanović Z. Influence of probiotics on quality of chicken meat. in African Journal of Agricultural Research. 2012;14(74):2191-2196..

Ivanović, Snežana, Pisinov, Boris, Maslić-Strižak, Danka, Savić, Božidar, Stojanović, Zoran, "Influence of probiotics on quality of chicken meat" in African Journal of Agricultural Research, 14, no. 74 (2012):2191-2196.

TY  - JOUR
AU  - Ivanović, Snežana
AU  - Baltić, Milan
AU  - Popov-Raljić, J.
AU  - Pisinov, Boris
AU  - Maslić-Strižak, Danka
AU  - Stojanović, Zoran
AU  - Pavlović, Ivan
PY  - 2011
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/886
AB  - Probiotics are the possibility to chouse growth stimulation by using physiological potential of
animals. The aim of this study was to evaluate the use of different probiotics on poultry meat. The
experiment was started by fattening 700 one-day-old chicks (5 groups), provenance Arbor Acres, both
sexes, initial mass 40.07 ± 0.33 g. Fattening period was 42 days. Control group was fed with complete
feeding mixture of standard raw material and chemical composition without probiotics and the same
feed was given to other 4 groups (experimental groups) but with addition of different probiotics.
Chemical parameters, pH and sensory analysis were determined according to ISO standards, color
and texture were determined instrumentally. During examination the meat quality of drumstick meat in
all five groups, we found that there was statistically very significant difference (P < 0.01), though not
all. Application of probiotics in feed increased meat quality which is in relation to chemical
composition and pH value, color, tenderness and sensory analysis of drumstick meat.
PB  - Academic Journals
T2  - African Journal of Microbiology Research
T1  - The effect of different probiotics on broiler meat quality
EP  - 943
IS  - 5
SP  - 937
VL  - 6
DO  - 10.5897/AJMR11.870
ER  - 

@article{
author = "Ivanović, Snežana and Baltić, Milan and Popov-Raljić, J. and Pisinov, Boris and Maslić-Strižak, Danka and Stojanović, Zoran and Pavlović, Ivan",
year = "2011",
abstract = "Probiotics are the possibility to chouse growth stimulation by using physiological potential of
animals. The aim of this study was to evaluate the use of different probiotics on poultry meat. The
experiment was started by fattening 700 one-day-old chicks (5 groups), provenance Arbor Acres, both
sexes, initial mass 40.07 ± 0.33 g. Fattening period was 42 days. Control group was fed with complete
feeding mixture of standard raw material and chemical composition without probiotics and the same
feed was given to other 4 groups (experimental groups) but with addition of different probiotics.
Chemical parameters, pH and sensory analysis were determined according to ISO standards, color
and texture were determined instrumentally. During examination the meat quality of drumstick meat in
all five groups, we found that there was statistically very significant difference (P < 0.01), though not
all. Application of probiotics in feed increased meat quality which is in relation to chemical
composition and pH value, color, tenderness and sensory analysis of drumstick meat.",
publisher = "Academic Journals",
journal = "African Journal of Microbiology Research",
title = "The effect of different probiotics on broiler meat quality",
pages = "943-937",
number = "5",
volume = "6",
doi = "10.5897/AJMR11.870"
}

Ivanović, S., Baltić, M., Popov-Raljić, J., Pisinov, B., Maslić-Strižak, D., Stojanović, Z.,& Pavlović, I.. (2011). The effect of different probiotics on broiler meat quality. in African Journal of Microbiology Research
Academic Journals., 6(5), 937-943.
https://doi.org/10.5897/AJMR11.870

Ivanović S, Baltić M, Popov-Raljić J, Pisinov B, Maslić-Strižak D, Stojanović Z, Pavlović I. The effect of different probiotics on broiler meat quality. in African Journal of Microbiology Research. 2011;6(5):937-943.
doi:10.5897/AJMR11.870 .

Ivanović, Snežana, Baltić, Milan, Popov-Raljić, J., Pisinov, Boris, Maslić-Strižak, Danka, Stojanović, Zoran, Pavlović, Ivan, "The effect of different probiotics on broiler meat quality" in African Journal of Microbiology Research, 6, no. 5 (2011):937-943,
https://doi.org/10.5897/AJMR11.870 . .