Šajkaš, Serbia
Šajkaš, Serbia

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Tomovic V.,University of Novi Sad | Jokanovic M.,University of Novi Sad | Tomovic M.,Technical School Pavle Savic | Lazovic M.,University of Novi Sad | And 6 more authors.
Food Additives and Contaminants: Part B Surveillance | Year: 2017

Concentrations of cadmium (Cd) were determined in the samples of 144 animals around 1 and of 144 animals around 4 years old. Cd was analysed by inductively coupled plasma-optical emission spectrometry (ICP-OES), after microwave digestion. Cd concentrations were higher (p < 0.05) in kidney than in liver and higher (p < 0.05) in older animals than in young ones. In domestic Balkan goat which was raised in a free-ranged system Cd accumulation was lower (p < 0.05) than in Alpine goat raised in an intensive production system. Geographic region did influence Cd accumulation only in older animals. Higher Cd levels (p < 0.05) were determined in goats from Serbia. The highest obtained Cd concentrations in both tissues were lower than maximum levels set by European and national legislation for ruminants (cattle and sheep). © 2017 Informa UK Limited, trading as Taylor & Francis Group


Tomovic V.,University of Novi Sad | Zlender B.,University of Ljubljana | Jokanovic M.,University of Novi Sad | Tomovic M.,Technical School pavle Savic | And 6 more authors.
Acta Alimentaria | Year: 2016

Physical (pH and L a b values) and chemical (moisture, protein, total fat, total ash, K, P, Na, Mg, Ca, Zn, Fe, Cu, and Mn) characteristics of offal consisting of the tongue, heart, lungs, liver, spleen, kidney, brain, and spinal cord of free-range reared Swallow-Belly Mangalica pigs were determined. Many signifi cant differences were found among mean values of quality traits. However, except for a few cases, the determined offal quality traits were in the characteristic ranges reported in the literature. Lungs were high in pH24h (P<0.01) and L a b values (P<0.01), as well as in moisture and Na concentration, and the lowest in K, Cu, and Mn. Tongue was high in total fat, and the lowest in pH24h, moisture (P<0.01), and total ash concentration. The highest levels of protein (P<0.01), Mg, Fe (P<0.05), Zn (P<0.01), and Mn (P<0.01) and the lowest of Na were found in liver. The darkest colour (lowest L value), highest concentration of K, the lowest concentration of total fat and Ca were found in spleen. Finally, spinal cord was the highest in total ash (P<0.01), P (P<0.01), and Ca (P<0.05) and the lowest in protein, Mg (P<0.05), Fe, and Zn (P<0.01) concentration. © 2016 Akadémiai Kiadó, Budapest.


Tomovic V.,University of Novi Sad | Jokanovic M.,University of Novi Sad | Tomovic M.,Technical School Pavle Savic | Lazovic M.,A BIO Technology Laboratory D.O.O. | And 6 more authors.
Food Additives and Contaminants: Part B Surveillance | Year: 2016

Concentrations of cadmium (Cd) and lead (Pb) were determined in livers (n = 52) and kidneys (n = 52) of female cattle (345–2717 days old) from dairy farms in the region Vojvodina. Cd and Pb were analysed by inductively coupled plasma-optical emission spectrometry, after microwave digestion. Cd and Pb concentrations did not exceed the Serbian and European maximum set limits in any sample. The Cd concentrations in the livers and kidneys ranged from 0.033 to 0.151 mg kg−1 wet weight and from 0.055 to 0.510 mg kg−1 wet weight, respectively. The corresponding Pb concentrations were 0.015-0.159 mg kg−1 wet weight and 0.021-0.196 mg kg−1 wet weight, respectively. Mean Cd and Pb concentrations were significantly lower (p < 0.001) in the liver (0.072 and 0.053 mg kg−1 wet weight) than in the kidney (0.190 and 0.075 mg kg−1 wet weight). There were good correlations between Cd in liver and Cd in kidney, Pb in liver and Pb in kidney, Cd level and age and Pb level and age in both tissues. © 2016 Informa UK Limited, trading as Taylor & Francis Group


Tomovic V.M.,University of Novi Sad | Petrovic L.J.S.,University of Novi Sad | Tomovic M.S.,Technical School Pavle Savic | Kevresanc Z.S.,University of Novi Sad | And 3 more authors.
Food Additives and Contaminants: Part B Surveillance | Year: 2011

Cadmium concentrations were determined in 480 liver samples from 10 different pig genetic lines produced in Vojvodina (Serbia). Cadmium levels were determined by flame atomic absorption spectrometry after mineralization by dry ashing. The difference in cadmium levels in analysed liver tissues was not significant (p>0.05) between the various genetic lines. However, large variations in cadmium levels (from 0.03 to 0.27 mg/kg) in liver tissues indicated its availability in the local agricultural environment in Vojvodina. The average level of cadmium (0.13 mg/kg) was higher than the levels reported in pork liver from some developed countries. © 2011 Taylor & Francis.


Tomovic V.M.,University of Novi Sad | Petrovic L.S.,University of Novi Sad | Tomovic M.S.,Technical School Pavle Savic | Kevresan Z.S.,University of Novi Sad | And 3 more authors.
Food Chemistry | Year: 2011

Concentration of cadmium was investigated in the kidney of 480 pigs from 10 different genetic lines, produced in Vojvodina (northern Serbia). This element was determined by flame atomic absorption spectrometry after mineralisation by dry ashing. The genetic line of pigs had no influence on the cadmium levels of kidney (P > 0.05). The cadmium levels ranged from 0.168 to 1.160 mg/kg, with an average of 0.368 mg/kg. Only 1.9% of kidney slightly exceeded the maximum level set by EU and Serbian legislation. © 2011 Elsevier Ltd. All rights reserved.


Tomovic V.M.,University of Novi Sad | Jokanovic M.R.,University of Novi Sad | Petrovic L.S.,University of Novi Sad | Tomovic M.S.,Technical school Pavle Savic | And 6 more authors.
Meat Science | Year: 2013

Effects of rapid chilling of carcasses (at - 31°C in the first 3. h of chilling, and then at 2-4°C) and earlier deboning (8. h post-mortem), compared to rapid (till 24. h post-mortem) and conventional chilling (at 2-4°C, till 24. h post-mortem), on quality characteristics of pork M. semimebranosus and cooked ham were investigated. Quality measurements included pH value, colour (CIE. L*a*b* values) and total aerobic count of M. semimebranosus, as well as sensory (colour, juiciness, texture, and flavour), physical (pH value, colour - CIE. L*a*b* values and texture - Warner-Bratzler shear and penetration forces) and chemical (protein, total fat, and moisture content) characteristics of cooked ham. The cooked ham was manufactured from pieces of M. semimebranosus with ultimate lightness (CIE. L* value) lower than 50. Rapid chilling and earlier deboning significantly increased quantity of M. semimebranosus desirable for cooked ham manufacturing. Earlier start of pork fabrication did not affect important quality characteristics of cooked ham. © 2012 Elsevier Ltd.


Jokanovic M.R.,University of Novi Sad | Tomovic V.M.,University of Novi Sad | Petrovic L.S.,University of Novi Sad | Tomovic M.S.,Technical School Pavle Savic | And 3 more authors.
CEFood 2012 - Proceedings of 6th Central European Congress on Food | Year: 2012

The content of iron (Fe) was investigated in M. longissimus dorsi and M. semimembranosus for five purebred pigs (Large White - LW, n = 6; Landrace - L, n = 6; Duroc - D, n = 6; Hampshire - H, n = 6 and Pietrain - P, n = 6), produced in Vojvodina. Fe was determined by flame atomic absorption spectrometry after mineralization by dry ashing. The difference in the Fe content among the five purebred pigs was not significant in the analysed longissimus dorsi (F = 1.517; P= 0.228) and semimembranosus (F = 0.480; P= 0.750) muscles tissues. Muscles type had no significant effect on the Fe content (F = 2.839; P= 0.097). The order of the purebred pigs regarding Fe content in the longissimus dorsi muscle samples expressed as mg/100g was as follows: LW (1.41-1.81, on average 1.55) > P (1.16-1.77, on average 1.37) > H (1.06-1.62, on average 1.31) > L (1.04-1.65, on average 1.29) > D (1.07-1.57, on average 1.28). The average Fe content in all investigated longissimus dorsi muscle samples was 1.36 mg/100g. The order of the purebred pigs regarding Fe content in the semimembranosus muscle samples expressed as mg/100g was as follows: LW (1.00-2.79, on average 1.57) > P (1.17-1.93, on average 1.52) > D (1.13-1.83, on average 1.47) > L (1.16-1.99, on average 1.46) > H (1.19-1.60, on average 1.37). The average Fe content in all investigated semimembranosus muscle samples was 1.48 mg/100g. The Vojvodian pig meat analysed in this study, showed slightly higher Fe content compared with the values found in other countries.


Tomovic V.M.,University of Novi Sad | Petrovic L.S.,University of Novi Sad | Tomovic M.S.,Technical School Pavle Savic | Kevresan T.S.,University of Novi Sad | Dzinic N.R.,University of Novi Sad
Food Chemistry | Year: 2011

The content of phosphorous (P), potassium (K), sodium (Na), magnesium (Mg), calcium (Ca), zinc (Zn), iron (Fe), copper (Cu) and manganese (Mn) was investigated in the M. semimembranosus and liver of 69 pigs from 10 different genetic lines, produced in Vojvodina (northern Serbia). Phosphorous was determined by the standard spectrophotometric method. Metals were determined by the flame atomic absorption spectrometry after mineralisation by dry ashing. The difference in the mineral content among the different genetic lines of pigs, reared under the same conditions, was not significant (P>0.05) in the analysed muscle and liver tissues. The order of the minerals in the meat samples and their content ranges in mg/100. g was K (214-328, on average 280) > P (200-263, on average 225) > Na (39.0-82.7, on average 59.8) > Mg (24.4-29.4, on average 26.6) > Ca (9.8-15.5, on average 11.8) > Zn (2.30-3.29, on average 2.70) > Fe (1.00-2.79, on average 1.42) > Cu (0.18-0.49, on average 0.32) > Mn (0.018-0.038, on average 0.025). Likewise, the order of the minerals in the liver samples and their content ranges in mg/100. g was P (336-448, on average 383) > K (156-306, on average 217) > Na (56.1-126.3, on average 82.2) > Mg (20.8-36.6, on average 25.7) > Ca (15.9-31.1, on average 20.4) > Fe (16.65-30.93, on average 21.78) > Zn (6.32-15.99, on average 9.82) > Cu (0.72-3.06, on average 1.61) > Mn (0.23-0.51, on average 0.35). A higher content of K and Mg was found in the muscle than in the liver tissue, with a highly significant difference for K (P<0.001). The contents of P, Na, Ca, Zn, Fe, Cu and Mn were significantly higher (P<0.001) in the liver tissue than those in the muscle tissue. The Vojvodian pork meat showed higher Cu and Mn contents, while the Vojvodian pork liver showed a higher Ca content compared with the values found in other countries. © 2010 Elsevier Ltd.


Tomovic V.M.,University of Novi Sad | Petrovic L.S.,University of Novi Sad | Jokanovic M.R.,University of Novi Sad | Tomovic M.S.,Technical School Pavle Savic | And 3 more authors.
Romanian Biotechnological Letters | Year: 2011

The effect of rapid chilling of pork carcasses on bacterial populations was examined. Two regimes of rapid chilling were applied: treatment 1 (at -31°C in the first 3 h of chilling, and then at 2-4°C till 8 h post-mortem) and treatment 2 (at -31°C in the first 3 h of chilling, and then at 2-4°C till 24 h post-mortem). Microbiological sampling of pork carcasses was obtained by swabbing. Swab samples were analyzed for total aerobic count and for Enterobacteriaceae. Rapid chilling did not affect (P > 0.05) total aerobic counts on surface of pork carcasses. Chilling treatment 1 did not significantly decrease (P > 0.05) the Enterobacteriaceae count, while chilling treatment 2 highly significant decreased (P = 0.001) the Enterobacteriaceae count on the surface of pork carcasses. Based on the results found in this study, applied rapid chilling regime can reduce the number of carcasses positive for the presence of Enterobacteriaceae. © 2011 University of Bucharest.


Tomovic V.,University of Novi Sad | Petrovic L.,University of Novi Sad | Jokanovic M.,University of Novi Sad | Tomovic M.,Technical School Pavle Savic | And 6 more authors.
Acta Alimentaria | Year: 2013

Concentration of phosphorous (P), potassium (K), sodium (Na), magnesium (Mg), calcium (Ca), iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn) was determined in the kidney tissue of sixty-nine pigs belonging to ten different genetic lines of pigs, produced in Vojvodina (northern Serbia). Phosphorous was determined by the standard spectrophotometric method. Metals were determined by the flame atomic absorption spectrometry after mineralization by dry ashing. The order of the minerals in the kidney tissue and their content ranges in mg/100 g was P (246-347, on average 287) > K (142-236, on average 189) > Na (102-187, on average 130) > Mg (17.8-36.6, on average 23.3) > Ca (15.9-27.7, on average 20.2) > Fe (5.32-10.42, on average 7.42) > Zn (2.15-4.10, on average 2.99) > Cu (0.62-2.15, on average 1.29) > Mn (0.16-0.30, on average 0.22). Genetic lines of pigs had no influence on mineral concentrations of kidney (P>0.05). The Vojvodian pig kidney showed slightly lower K, slightly higher P and Mn, and higher Ca contents, compared to the values reported in the literature.

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