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Šajkaš, Serbia

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.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 | 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.


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 | 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.

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