Прегледај по Аутор "Jokanović, Marija"

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    New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages
    (MDPI, 2020) Tomović, Vladimir; Šojić, Branislav; Savanović, Jovo; Kocić-Tanackov, Sunčica; Pavlić, Branimir; Jokanović, Marija; Ðorđević, Vesna; Parunović, Nenad; Martinović, Aleksandra; Vujadinović, Dragan
    The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 L/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 L/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 L/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.
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    The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight
    (Springer, 2019) Tomović, Vladimir; Pezo, Lato; Jokanović, Marija; Tomović, Mila; Šojić, Branislav; Škaljac, Snežana; Vujadinović, Dragan; Ivić, Maja; Djekić, Ilija; Tomašević, Igor
    Early post-mortem, objective and non-destructive prediction of tissue distribution in the major pork cuts is a challenge for the meat industry. Mathematical models to predict pig carcass composition using total lean meat percentage and carcass weight were evaluated in this study. The data were obtained from 455 cold pig carcasses which were dissected according to the EU reference method; total lean meat percentage and carcass weight ranged from 42.45 to 69.21% and from 23.26 to 55.22 kg, respectively. Developed empirical models gave a reasonable fit to the experimental data and successfully predicted the carcass composition and tissue distribution in primal cuts. The second order polynomial models showed high coefficients of determination for prediction of experimental results (between 0.612 and 0.929), while the artificial neural network (ANN) model, based on the Broyden–Fletcher–Goldfarb–Shanno iterative algorithm, showed better prediction capabilities (overall r2 was 0.889). The newly developed software, based on ANN model is easy, fast, cheap and with sufficient precision for application in the meat industry.