TY  - JOUR
AU  - Pisinov, Boris
AU  - Ivanović, Snežana
AU  - Živković, Dušan
AU  - Vranić, Danijela
AU  - Stajić, Slaviša
PY  - 2021
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/679
AB  - The value of culled goat meat can be increased using it in frequently consumed meat products. The evaluation of volatile organic compound (VOC) profiles was conducted in regard to the levels of culled goat meat usage (25%–100%) in frankfurter formulations instead of beef during storage (vacuum-packed, 42 days, 3 ± 1°C). Fifty-two VOC were examined on days 0, 21, and 42. As a result of multidirectional reactions between nonvolatile precursors (influenced by storage conditions), VOC were generated due to lipid oxidation, the Maillard reaction, and interactions between lipid-derived and Maillard-derived products. Differences in the contents of VOC were caused primarily by a higher fat saturation and content of phenylalanine, tyrosine, proline, cysteine and methionine, and reducing sugars in beef compared to culled goat meat. The results suggest that the different compositions and storage had an impact on the profile of VOC in frankfurters.
PB  - Wiley Periodicals LLC.
T2  - Journal of Food Processing and Preservation
T1  - Profile of volatile compounds in frankfurters from culled goat meat during cold storage
IS  - 5
VL  - 45
DO  - 10.1111/jfpp.15410
ER  - 

@article{
author = "Pisinov, Boris and Ivanović, Snežana and Živković, Dušan and Vranić, Danijela and Stajić, Slaviša",
year = "2021",
abstract = "The value of culled goat meat can be increased using it in frequently consumed meat products. The evaluation of volatile organic compound (VOC) profiles was conducted in regard to the levels of culled goat meat usage (25%–100%) in frankfurter formulations instead of beef during storage (vacuum-packed, 42 days, 3 ± 1°C). Fifty-two VOC were examined on days 0, 21, and 42. As a result of multidirectional reactions between nonvolatile precursors (influenced by storage conditions), VOC were generated due to lipid oxidation, the Maillard reaction, and interactions between lipid-derived and Maillard-derived products. Differences in the contents of VOC were caused primarily by a higher fat saturation and content of phenylalanine, tyrosine, proline, cysteine and methionine, and reducing sugars in beef compared to culled goat meat. The results suggest that the different compositions and storage had an impact on the profile of VOC in frankfurters.",
publisher = "Wiley Periodicals LLC.",
journal = "Journal of Food Processing and Preservation",
title = "Profile of volatile compounds in frankfurters from culled goat meat during cold storage",
number = "5",
volume = "45",
doi = "10.1111/jfpp.15410"
}

Pisinov, B., Ivanović, S., Živković, D., Vranić, D.,& Stajić, S.. (2021). Profile of volatile compounds in frankfurters from culled goat meat during cold storage. in Journal of Food Processing and Preservation
Wiley Periodicals LLC.., 45(5).
https://doi.org/10.1111/jfpp.15410

Pisinov B, Ivanović S, Živković D, Vranić D, Stajić S. Profile of volatile compounds in frankfurters from culled goat meat during cold storage. in Journal of Food Processing and Preservation. 2021;45(5).
doi:10.1111/jfpp.15410 .

Pisinov, Boris, Ivanović, Snežana, Živković, Dušan, Vranić, Danijela, Stajić, Slaviša, "Profile of volatile compounds in frankfurters from culled goat meat during cold storage" in Journal of Food Processing and Preservation, 45, no. 5 (2021),
https://doi.org/10.1111/jfpp.15410 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Pisinov, Boris
AU  - Tomašević, Igor
AU  - Đekić, Ilija
AU  - Čolović, Dušica
AU  - Ivanović, Snežana
AU  - Živković, Dušan
PY  - 2020
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/706
AB  - Four different levels (25-100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile - n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.
PB  - •	Wiley
T2  - International Journal of Food Science & Technology
T1  - Use of culled goat meat in frankfurter production–Effect on sensory quality and technological properties
EP  - 1045
IS  - 3
SP  - 1032
VL  - 55
DO  - 10.1111/ijfs.14346
ER  - 

@article{
author = "Stajić, Slaviša and Pisinov, Boris and Tomašević, Igor and Đekić, Ilija and Čolović, Dušica and Ivanović, Snežana and Živković, Dušan",
year = "2020",
abstract = "Four different levels (25-100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile - n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.",
publisher = "•	Wiley",
journal = "International Journal of Food Science & Technology",
title = "Use of culled goat meat in frankfurter production–Effect on sensory quality and technological properties",
pages = "1045-1032",
number = "3",
volume = "55",
doi = "10.1111/ijfs.14346"
}

Stajić, S., Pisinov, B., Tomašević, I., Đekić, I., Čolović, D., Ivanović, S.,& Živković, D.. (2020). Use of culled goat meat in frankfurter production–Effect on sensory quality and technological properties. in International Journal of Food Science & Technology
•	Wiley., 55(3), 1032-1045.
https://doi.org/10.1111/ijfs.14346

Stajić S, Pisinov B, Tomašević I, Đekić I, Čolović D, Ivanović S, Živković D. Use of culled goat meat in frankfurter production–Effect on sensory quality and technological properties. in International Journal of Food Science & Technology. 2020;55(3):1032-1045.
doi:10.1111/ijfs.14346 .

Stajić, Slaviša, Pisinov, Boris, Tomašević, Igor, Đekić, Ilija, Čolović, Dušica, Ivanović, Snežana, Živković, Dušan, "Use of culled goat meat in frankfurter production–Effect on sensory quality and technological properties" in International Journal of Food Science & Technology, 55, no. 3 (2020):1032-1045,
https://doi.org/10.1111/ijfs.14346 . .

TY  - JOUR
AU  - Ivanović, Snežana
AU  - Pisinov, Boris
AU  - Pavlović, Marija
AU  - Pavlović, Ivan
PY  - 2020
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/705
AB  - Deer meat is a high quality and valuable food for human consumption. It has high nutritive value because of its high protein and heme iron content, and low levels of fats and saturated fatty acids. The aim of this study was to examine the quality parameters of meat from fallow deer and roe deer that were hunted in Serbia. Parameters studied were live weight, carcass weight, chemical composition of meat, color, fatty acid content of meat, volatile compounds, and sensory characteristics. The results obtained show no significant difference in the chemical composition of these two species of deer meat, but there were differences regarding fatty acid content, volatile compounds, color and sensory properties of meat. The ratios of polyunsaturated to saturated fatty acids in the deer meat ranged from 0.387 to 0.556. The results suggest that deer species has a significant impact on the fatty acid profile and content of volatile compounds of deer meat.
PB  - Sciendo, De Gruyter Poland
T2  - Annals of Animal Science
T1  - Quality of meat from female fallow deer (Dama dama) and roe deer (Capreolus capreolus) hunted in Serbia
EP  - 262
IS  - 1
SP  - 245
VL  - 20
DO  - 10.2478/aoas-2019-0064
ER  - 

@article{
author = "Ivanović, Snežana and Pisinov, Boris and Pavlović, Marija and Pavlović, Ivan",
year = "2020",
abstract = "Deer meat is a high quality and valuable food for human consumption. It has high nutritive value because of its high protein and heme iron content, and low levels of fats and saturated fatty acids. The aim of this study was to examine the quality parameters of meat from fallow deer and roe deer that were hunted in Serbia. Parameters studied were live weight, carcass weight, chemical composition of meat, color, fatty acid content of meat, volatile compounds, and sensory characteristics. The results obtained show no significant difference in the chemical composition of these two species of deer meat, but there were differences regarding fatty acid content, volatile compounds, color and sensory properties of meat. The ratios of polyunsaturated to saturated fatty acids in the deer meat ranged from 0.387 to 0.556. The results suggest that deer species has a significant impact on the fatty acid profile and content of volatile compounds of deer meat.",
publisher = "Sciendo, De Gruyter Poland",
journal = "Annals of Animal Science",
title = "Quality of meat from female fallow deer (Dama dama) and roe deer (Capreolus capreolus) hunted in Serbia",
pages = "262-245",
number = "1",
volume = "20",
doi = "10.2478/aoas-2019-0064"
}

Ivanović, S., Pisinov, B., Pavlović, M.,& Pavlović, I.. (2020). Quality of meat from female fallow deer (Dama dama) and roe deer (Capreolus capreolus) hunted in Serbia. in Annals of Animal Science
Sciendo, De Gruyter Poland., 20(1), 245-262.
https://doi.org/10.2478/aoas-2019-0064

Ivanović S, Pisinov B, Pavlović M, Pavlović I. Quality of meat from female fallow deer (Dama dama) and roe deer (Capreolus capreolus) hunted in Serbia. in Annals of Animal Science. 2020;20(1):245-262.
doi:10.2478/aoas-2019-0064 .

Ivanović, Snežana, Pisinov, Boris, Pavlović, Marija, Pavlović, Ivan, "Quality of meat from female fallow deer (Dama dama) and roe deer (Capreolus capreolus) hunted in Serbia" in Annals of Animal Science, 20, no. 1 (2020):245-262,
https://doi.org/10.2478/aoas-2019-0064 . .

TY  - JOUR
AU  - Ivanović, Snežana
AU  - Pavlović, Ivan
AU  - Pisinov, Boris
PY  - 2016
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/989
AB  - Today, goats are spread throughout the world. They live in small or large herds and in different areas and environments. Because of its distinctive taste and desired chemical composition, goat meat is increasingly consumed in Serbia. As animal foods, it is rich in protein, vitamins and minerals, but contains very little fat, especially cholesterol. The aim of this review paper is to highlight some health benefits, nutritional values and potential use of goat meat. On the chemical composition of goat meat affect race, gender, productivity and adaptability to stress, environment, management, diet, weight at slaughter and health condition as well as slaughter and procedures with the carcasses after slaughter. Average chemical composition of lean goat meat contains about 75.42% water, 3.55% fat, 19.95 % protein and 1.06% mineral matter. The energy value is about 580 kJ per 100 g. The goat meat has about the same nutritional value as well as sheep meat. Due to low content of saturated fatty acids and cholesterol, goat meat in the human diet is healthier alternative compared to other types of red meat. Polyunsaturated fatty acids prevalent in goat meat, and the diet rich in unsaturated fatty acids is correlated with a reduced risk of stroke and coronary disease. In addition, in goat meat are present the essential amino acids such as lysine, threonine and tryptophan. Regardless to the nutritional value, goat meat is still less appreciated due to their specific smell and taste, the more if the animal is older.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Kvalitet mesa koza i njegov uticaj na zdravlje ljudi
EP  - 122
IS  - 2
SP  - 111
VL  - 32
DO  - 10.2298/bah1602111i
ER  - 

@article{
author = "Ivanović, Snežana and Pavlović, Ivan and Pisinov, Boris",
year = "2016",
abstract = "Today, goats are spread throughout the world. They live in small or large herds and in different areas and environments. Because of its distinctive taste and desired chemical composition, goat meat is increasingly consumed in Serbia. As animal foods, it is rich in protein, vitamins and minerals, but contains very little fat, especially cholesterol. The aim of this review paper is to highlight some health benefits, nutritional values and potential use of goat meat. On the chemical composition of goat meat affect race, gender, productivity and adaptability to stress, environment, management, diet, weight at slaughter and health condition as well as slaughter and procedures with the carcasses after slaughter. Average chemical composition of lean goat meat contains about 75.42% water, 3.55% fat, 19.95 % protein and 1.06% mineral matter. The energy value is about 580 kJ per 100 g. The goat meat has about the same nutritional value as well as sheep meat. Due to low content of saturated fatty acids and cholesterol, goat meat in the human diet is healthier alternative compared to other types of red meat. Polyunsaturated fatty acids prevalent in goat meat, and the diet rich in unsaturated fatty acids is correlated with a reduced risk of stroke and coronary disease. In addition, in goat meat are present the essential amino acids such as lysine, threonine and tryptophan. Regardless to the nutritional value, goat meat is still less appreciated due to their specific smell and taste, the more if the animal is older.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Kvalitet mesa koza i njegov uticaj na zdravlje ljudi",
pages = "122-111",
number = "2",
volume = "32",
doi = "10.2298/bah1602111i"
}

Ivanović, S., Pavlović, I.,& Pisinov, B.. (2016). Kvalitet mesa koza i njegov uticaj na zdravlje ljudi. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 32(2), 111-122.
https://doi.org/10.2298/bah1602111i

Ivanović S, Pavlović I, Pisinov B. Kvalitet mesa koza i njegov uticaj na zdravlje ljudi. in Biotechnology in Animal Husbandry. 2016;32(2):111-122.
doi:10.2298/bah1602111i .

Ivanović, Snežana, Pavlović, Ivan, Pisinov, Boris, "Kvalitet mesa koza i njegov uticaj na zdravlje ljudi" in Biotechnology in Animal Husbandry, 32, no. 2 (2016):111-122,
https://doi.org/10.2298/bah1602111i . .

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  - Đekić, Ilija
AU  - Miočinović, Jelena
AU  - Pisinov, Boris
AU  - Ivanović, Snežana
AU  - Šmigić, Nada
AU  - Tomašević, Igor
PY  - 2015
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/881
AB  - The objective of this paper was to investigate possibility of using multivariate statistical process control in analysing cheese quality parameters. Two cheese types (white brined cheeses and soft cheese from ultra-filtered milk) were selected and analysed for several quality parameters such as dry matter, milk fat, protein contents, pH, NaCl, fat in dry matter and moisture in non-fat solids. The obtained results showed significant variations for most of the quality characteristics which were examined among the two types of cheese. The only stable parameter in both types of cheese was moisture in non-fat solids. All of the other cheese quality characteristics were characterized above or below control limits for most of the samples. Such results indicated a high instability and variations within cheese production. Although the use of statistical process control is not mandatory in the dairy industry, it might provide benefits to organizations in improving quality control of dairy products.
PB  - Hrvatska Mljekarska Udruga
T2  - Mljekarstvo
T1  - One approach in using multivariate statistical process control in analyzing cheese quality
EP  - 100
IS  - 2
SP  - 91
VL  - 65
DO  - 10.15567/mljekarstvo.2015.0203
ER  - 

@article{
author = "Đekić, Ilija and Miočinović, Jelena and Pisinov, Boris and Ivanović, Snežana and Šmigić, Nada and Tomašević, Igor",
year = "2015",
abstract = "The objective of this paper was to investigate possibility of using multivariate statistical process control in analysing cheese quality parameters. Two cheese types (white brined cheeses and soft cheese from ultra-filtered milk) were selected and analysed for several quality parameters such as dry matter, milk fat, protein contents, pH, NaCl, fat in dry matter and moisture in non-fat solids. The obtained results showed significant variations for most of the quality characteristics which were examined among the two types of cheese. The only stable parameter in both types of cheese was moisture in non-fat solids. All of the other cheese quality characteristics were characterized above or below control limits for most of the samples. Such results indicated a high instability and variations within cheese production. Although the use of statistical process control is not mandatory in the dairy industry, it might provide benefits to organizations in improving quality control of dairy products.",
publisher = "Hrvatska Mljekarska Udruga",
journal = "Mljekarstvo",
title = "One approach in using multivariate statistical process control in analyzing cheese quality",
pages = "100-91",
number = "2",
volume = "65",
doi = "10.15567/mljekarstvo.2015.0203"
}

Đekić, I., Miočinović, J., Pisinov, B., Ivanović, S., Šmigić, N.,& Tomašević, I.. (2015). One approach in using multivariate statistical process control in analyzing cheese quality. in Mljekarstvo
Hrvatska Mljekarska Udruga., 65(2), 91-100.
https://doi.org/10.15567/mljekarstvo.2015.0203

Đekić I, Miočinović J, Pisinov B, Ivanović S, Šmigić N, Tomašević I. One approach in using multivariate statistical process control in analyzing cheese quality. in Mljekarstvo. 2015;65(2):91-100.
doi:10.15567/mljekarstvo.2015.0203 .

Đekić, Ilija, Miočinović, Jelena, Pisinov, Boris, Ivanović, Snežana, Šmigić, Nada, Tomašević, Igor, "One approach in using multivariate statistical process control in analyzing cheese quality" in Mljekarstvo, 65, no. 2 (2015):91-100,
https://doi.org/10.15567/mljekarstvo.2015.0203 . .

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 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Miočinović, Jelena
AU  - Pisinov, Boris
AU  - Ivanović, Snežana
AU  - Šmigić, Nada
PY  - 2013
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/897
AB  - The aim of this paper was to assess and compare the compliance of the chosen quality characteristics of commercially available dairy products with the requirements of the current Serbian legislation. A total of 706 samples of liquid milks (pasteurized and UHT-treated), fermented milks (liquid and solid yoghurt) and milk powders (skimmed and whole milk powder) were collected from the market and analysed for milk fat content, pH value, water content and protein content, depending on the type of product. The obtained results were interpreted in relation to the dairy plants capacities in which the analysed dairy products were produced. Except the fermented milk samples with a declared milk fat content of 3.2 %, all other analysed compositional and quality parameters of the selected dairy products were in compliance with the current legislation. It was observed that dairy plants of smaller capacity had a higher variation of quality characteristics of dairy products.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - Quality characteristics of selected dairy products in Serbia
EP  - 236
IS  - 4
SP  - 228
VL  - 63
ER  - 

@article{
author = "Đekić, Ilija and Miočinović, Jelena and Pisinov, Boris and Ivanović, Snežana and Šmigić, Nada",
year = "2013",
abstract = "The aim of this paper was to assess and compare the compliance of the chosen quality characteristics of commercially available dairy products with the requirements of the current Serbian legislation. A total of 706 samples of liquid milks (pasteurized and UHT-treated), fermented milks (liquid and solid yoghurt) and milk powders (skimmed and whole milk powder) were collected from the market and analysed for milk fat content, pH value, water content and protein content, depending on the type of product. The obtained results were interpreted in relation to the dairy plants capacities in which the analysed dairy products were produced. Except the fermented milk samples with a declared milk fat content of 3.2 %, all other analysed compositional and quality parameters of the selected dairy products were in compliance with the current legislation. It was observed that dairy plants of smaller capacity had a higher variation of quality characteristics of dairy products.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Quality characteristics of selected dairy products in Serbia",
pages = "236-228",
number = "4",
volume = "63"
}

Đekić, I., Miočinović, J., Pisinov, B., Ivanović, S.,& Šmigić, N.. (2013). Quality characteristics of selected dairy products in Serbia. in Mljekarstvo
Croatian Dairy Union., 63(4), 228-236.

Đekić I, Miočinović J, Pisinov B, Ivanović S, Šmigić N. Quality characteristics of selected dairy products in Serbia. in Mljekarstvo. 2013;63(4):228-236..

Đekić, Ilija, Miočinović, Jelena, Pisinov, Boris, Ivanović, Snežana, Šmigić, Nada, "Quality characteristics of selected dairy products in Serbia" in Mljekarstvo, 63, no. 4 (2013):228-236.

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 . .