TY  - CONF
AU  - Koricanac, Vladimir
AU  - Vranić, Danijela
AU  - Lilić, Slobodan
AU  - Milicević, Dragan
AU  - Šobajić, Slađana
AU  - Zrnić-Ćirić, Milica
PY  - 2015
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2516
AB  - In the period January 2014 to March 2015, phosphorous levels were measured in 701 samples of different types of cooked sausages from the Serbian market. The highest level of phosphorus (9.52 g/kg, expressed as P2O5) was found in fine comminuted sausage, and the lowest (0.94 g/kg) in meat pate. The most common (33.38%) range of phosphorous levels was 4.01-5.00 g/kg P2O5. National Regulation allows total phosphorus content (as P2O5) up to 8.00 g/kg. Only three sausages (0.43%) did not meet this requirement, but the rest of the analyzed sausages (99.57%) were safe for consumption, with respect to content of phosphorus.
PB  - Elsevier Science BV, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Total phosphorus content in various types of cooked sausages from the Serbian market
VL  - 5
SP  - 152
EP  - 155
DO  - 10.1016/j.profoo.2015.09.044
ER  - 

@conference{
author = "Koricanac, Vladimir and Vranić, Danijela and Lilić, Slobodan and Milicević, Dragan and Šobajić, Slađana and Zrnić-Ćirić, Milica",
year = "2015",
abstract = "In the period January 2014 to March 2015, phosphorous levels were measured in 701 samples of different types of cooked sausages from the Serbian market. The highest level of phosphorus (9.52 g/kg, expressed as P2O5) was found in fine comminuted sausage, and the lowest (0.94 g/kg) in meat pate. The most common (33.38%) range of phosphorous levels was 4.01-5.00 g/kg P2O5. National Regulation allows total phosphorus content (as P2O5) up to 8.00 g/kg. Only three sausages (0.43%) did not meet this requirement, but the rest of the analyzed sausages (99.57%) were safe for consumption, with respect to content of phosphorus.",
publisher = "Elsevier Science BV, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Total phosphorus content in various types of cooked sausages from the Serbian market",
volume = "5",
pages = "152-155",
doi = "10.1016/j.profoo.2015.09.044"
}

Koricanac, V., Vranić, D., Lilić, S., Milicević, D., Šobajić, S.,& Zrnić-Ćirić, M.. (2015). Total phosphorus content in various types of cooked sausages from the Serbian market. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science BV, Amsterdam., 5, 152-155.
https://doi.org/10.1016/j.profoo.2015.09.044

Koricanac V, Vranić D, Lilić S, Milicević D, Šobajić S, Zrnić-Ćirić M. Total phosphorus content in various types of cooked sausages from the Serbian market. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:152-155.
doi:10.1016/j.profoo.2015.09.044 .

Koricanac, Vladimir, Vranić, Danijela, Lilić, Slobodan, Milicević, Dragan, Šobajić, Slađana, Zrnić-Ćirić, Milica, "Total phosphorus content in various types of cooked sausages from the Serbian market" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):152-155,
https://doi.org/10.1016/j.profoo.2015.09.044 . .

TY  - CONF
AU  - Stajić, Slaviša
AU  - Živković, Dušan
AU  - Perunović, Marija
AU  - Šobajić, Slađana
AU  - Vranić, Danijela
PY  - 2011
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1493
AB  - Three batches of the Sremska sausage (traditional Serbian fermented sausage) were made: control variant (C) of a Landrace and the other two of primitive breeds: Mangalica (A) and Moravka (B), with the aim of determining the cholesterol content and the content of fatty acids. The cholesterol content in meat, fatty tissue and sausages was determined, in the case of the latter at the beginning of production (day 0), at the end of production (day 14) and after a storage period of the vacuumed product (day 60). The fatty acids content was determined at the beginning and at the end of production. Values were considered significantly different when p<0.05. The cholesterol content in meat (mg/100 g of a sample) ranged from 40.58 (B) to 51.54 (C), indicating a significant discrepancy in all samples. As for back fat, there was a notable disparity in cholesterol content between control and primitive breed samples (47.15 (C), 35.54 (B) and 36.41 (A)). The cholesterol content in sausages at the conclusion of the production ranged from 40.41 (A) to 43.33 (B), with no significant difference between the samples. After storage (day 60), the cholesterol content ran from 42.75 (A) to 52.41 (B), with no significant difference only between samples C and A. Fatty acids content was monitored via the index of atherogenicity, and the polyunsaturated/saturated fatty acids ratio. The index of atherogenicity at the end of production was the highest in sample A, 0.61, and significantly differs from other samples, while the lowest value was recorded in sample C, 0.46. PUFA/SFA at the end of production was the lowest in sample A (0.20), with none of the samples exceeding 0.4. No significant advantages of the use of the meat of primitive breeds were noted.
PB  - Elsevier Science BV, Amsterdam
C3  - 11th International Congress on Engineering And Food (ICEF11)
T1  - Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds
VL  - 1
SP  - 568
EP  - 575
DO  - 10.1016/j.profoo.2011.09.086
ER  - 

@conference{
author = "Stajić, Slaviša and Živković, Dušan and Perunović, Marija and Šobajić, Slađana and Vranić, Danijela",
year = "2011",
abstract = "Three batches of the Sremska sausage (traditional Serbian fermented sausage) were made: control variant (C) of a Landrace and the other two of primitive breeds: Mangalica (A) and Moravka (B), with the aim of determining the cholesterol content and the content of fatty acids. The cholesterol content in meat, fatty tissue and sausages was determined, in the case of the latter at the beginning of production (day 0), at the end of production (day 14) and after a storage period of the vacuumed product (day 60). The fatty acids content was determined at the beginning and at the end of production. Values were considered significantly different when p<0.05. The cholesterol content in meat (mg/100 g of a sample) ranged from 40.58 (B) to 51.54 (C), indicating a significant discrepancy in all samples. As for back fat, there was a notable disparity in cholesterol content between control and primitive breed samples (47.15 (C), 35.54 (B) and 36.41 (A)). The cholesterol content in sausages at the conclusion of the production ranged from 40.41 (A) to 43.33 (B), with no significant difference between the samples. After storage (day 60), the cholesterol content ran from 42.75 (A) to 52.41 (B), with no significant difference only between samples C and A. Fatty acids content was monitored via the index of atherogenicity, and the polyunsaturated/saturated fatty acids ratio. The index of atherogenicity at the end of production was the highest in sample A, 0.61, and significantly differs from other samples, while the lowest value was recorded in sample C, 0.46. PUFA/SFA at the end of production was the lowest in sample A (0.20), with none of the samples exceeding 0.4. No significant advantages of the use of the meat of primitive breeds were noted.",
publisher = "Elsevier Science BV, Amsterdam",
journal = "11th International Congress on Engineering And Food (ICEF11)",
title = "Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds",
volume = "1",
pages = "568-575",
doi = "10.1016/j.profoo.2011.09.086"
}

Stajić, S., Živković, D., Perunović, M., Šobajić, S.,& Vranić, D.. (2011). Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds. in 11th International Congress on Engineering And Food (ICEF11)
Elsevier Science BV, Amsterdam., 1, 568-575.
https://doi.org/10.1016/j.profoo.2011.09.086

Stajić S, Živković D, Perunović M, Šobajić S, Vranić D. Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds. in 11th International Congress on Engineering And Food (ICEF11). 2011;1:568-575.
doi:10.1016/j.profoo.2011.09.086 .

Stajić, Slaviša, Živković, Dušan, Perunović, Marija, Šobajić, Slađana, Vranić, Danijela, "Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds" in 11th International Congress on Engineering And Food (ICEF11), 1 (2011):568-575,
https://doi.org/10.1016/j.profoo.2011.09.086 . .