Прегледај по Аутор "Djordjevic, V."

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    Attitudes and beliefs of Eastern European meat consumers – a review
    (2021) Tomasevic, I.; Solowiej, B. G.; Djordjevic, V.; Vujadinovic, D.; Djekic, I.
    Eastern European consumers are traditional meat eaters who are still not looking forward in order to substitute their traditional meat-based dishes with meat analogues or their substitutes. In general, vegetarianism is in its infancy if we do not take into account Lenten fasting, the period of the year when in Orthodox countries of Eastern Europe one can find food not containing meat, dairy and eggs, widely available. Chicken meat is the most frequently consumed type of meat, and it is preferred because it is easy to prepare. Eastern European meat consumers believe that meat from castrated pigs is of better quality, and one third of them is indifferent towards animal welfare issues. The highest proportion of Eastern European consumers (42.9%) believes that game meat has many health benefits, is rich in proteins and is more organic than other types of meat. However, two thirds of Eastern European consumers eat game meat less than once a year. Differences in attitudes and beliefs of Eastern European meat consumers compared to their Western European equivalents are evident.
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    Estimation of fat cover of bovine carcases by means of computer vision system (CVS)
    (2021) Simunovic, S.; Rajic, S.; Djordjevic, V.; Tomovic, V.; Vujadinovic, D.; Djekic, I.; Tomasevic, I.
    The aims of this study were to obtain percentages of meat and fat cover for SEUROP classification system reference images using a computer vision system (CVS) and to calculate classification intervals which could be used in the future for construction of cheap and easy to use classification devices for small slaughterhouses. Lowest percentages of fat cover were found for the first class marked as “low” (the lowest fat content) and they gradually increased to the last class marked as “very high” (the highest fat content). Based on the obtained results, decision making intervals were proposed. In the present study, classification only refers to classification of adult bovine animals based on fat cover.