TY  - JOUR
AU  - Djinović, Jasna
AU  - Popović, Aleksandar R.
AU  - Ristić, Milan
AU  - Freudenreich, Peter
AU  - Spirić, Aurelija
AU  - Saičić, Snežana
PY  - 2009
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5066
AB  - Tradition of smoked meat production on Zlatibor region, Serbia, has
been handed down over centuries and has become a trademark of
the region. The purpose of this study was to assess changes in
chemical composition, fatty acids profiles as well as sensory properties
of beef and pork ham. Ham was produced in traditional and
industrial manner by two different meat operators located in the
Zlatibor region.
From the nutritional point of view, the obtained results indicate that
smoked beef and pork ham could not be considered as low fat foods 
(fat content was ranging from 3.34 to 10.54%).
The ratio of (MUFA + PUFA) to SFA in smoked beef ham ranged between
0.84 and 1.33, while PUFA to SFA ratio ranged from 0.11 to
0.15. In case of smoked pork ham this ratio was between 1.35 and
1.70 for (MUFA + PUFA) to SFA, and from 0.16 to 0.38 for PUFA to
SFA. Σn-6/Σn-3 ratio (2.84 to 15.81) in smoked beef ham was lower
than in pork ham (17.11 to 38.57). The sensory quality of smoked
meat products was evaluated with DLG award in gold (5 products)
and silver (1 product).
PB  - Deutscher Fachverlag GmbH
T2  - Fleischwirtschaft International
T1  - Fatty Acid Composition of Traditional Beef and Pork Ham from Serbia
VL  - 24
IS  - 4
SP  - 52
EP  - 55
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5066
ER  - 

@article{
author = "Djinović, Jasna and Popović, Aleksandar R. and Ristić, Milan and Freudenreich, Peter and Spirić, Aurelija and Saičić, Snežana",
year = "2009",
abstract = "Tradition of smoked meat production on Zlatibor region, Serbia, has
been handed down over centuries and has become a trademark of
the region. The purpose of this study was to assess changes in
chemical composition, fatty acids profiles as well as sensory properties
of beef and pork ham. Ham was produced in traditional and
industrial manner by two different meat operators located in the
Zlatibor region.
From the nutritional point of view, the obtained results indicate that
smoked beef and pork ham could not be considered as low fat foods 
(fat content was ranging from 3.34 to 10.54%).
The ratio of (MUFA + PUFA) to SFA in smoked beef ham ranged between
0.84 and 1.33, while PUFA to SFA ratio ranged from 0.11 to
0.15. In case of smoked pork ham this ratio was between 1.35 and
1.70 for (MUFA + PUFA) to SFA, and from 0.16 to 0.38 for PUFA to
SFA. Σn-6/Σn-3 ratio (2.84 to 15.81) in smoked beef ham was lower
than in pork ham (17.11 to 38.57). The sensory quality of smoked
meat products was evaluated with DLG award in gold (5 products)
and silver (1 product).",
publisher = "Deutscher Fachverlag GmbH",
journal = "Fleischwirtschaft International",
title = "Fatty Acid Composition of Traditional Beef and Pork Ham from Serbia",
volume = "24",
number = "4",
pages = "52-55",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5066"
}

Djinović, J., Popović, A. R., Ristić, M., Freudenreich, P., Spirić, A.,& Saičić, S.. (2009). Fatty Acid Composition of Traditional Beef and Pork Ham from Serbia. in Fleischwirtschaft International
Deutscher Fachverlag GmbH., 24(4), 52-55.
https://hdl.handle.net/21.15107/rcub_cherry_5066

Djinović J, Popović AR, Ristić M, Freudenreich P, Spirić A, Saičić S. Fatty Acid Composition of Traditional Beef and Pork Ham from Serbia. in Fleischwirtschaft International. 2009;24(4):52-55.
https://hdl.handle.net/21.15107/rcub_cherry_5066 .

Djinović, Jasna, Popović, Aleksandar R., Ristić, Milan, Freudenreich, Peter, Spirić, Aurelija, Saičić, Snežana, "Fatty Acid Composition of Traditional Beef and Pork Ham from Serbia" in Fleischwirtschaft International, 24, no. 4 (2009):52-55,
https://hdl.handle.net/21.15107/rcub_cherry_5066 .

TY  - JOUR
AU  - Djinović, Jasna
AU  - Popović, Aleksandar R.
AU  - Jira, Wolfgang
PY  - 2009
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5067
AB  - During smoking of meat products polycyclic aromatic hydrocarbons (PAHs) are generated by
incomplete combustion of wood. About 660 different compounds belong to the PAH group.
Some of them are contaminants of great environmental concern due to their toxic, mutagenic
and carcinogenic properties.
In this study, PAHs from smoke produced by beech wood combustion in two traditional meat
smokehouses (SHs), from Zlatibor region, Serbia, were collected during the smoking process
using two types of tubes (PUF and XAD-2). The following 16 EU priority PAHs were analysed
by Fast-GC/HRMS: Benzo[c]fluorene (BcL), benzo[a]anthracene (BaA), cyclopenta[c,d]
pyrene (CPP), chrysene (CHR), 5-methylchrysene (5MC), benzo[b]fluoranthene (BbF), benzo[
j]fluoranthene (BjF), benzo[k]fluoranthene (BkF), benzo[a]pyrene (BaP), benzo[g,h,i]
perylene (BgP), dibenzo[a,h]anthracene (DhA), indeno[1,2,3-cd]pyrene (IcP), dibenzo[a,e]
pyrene (DeP), dibenzo[a,h]pyrene (DhP), dibenzo[a,i]pyrene (DiP) and dibenzo[a,l]pyrene
(DlP). Smoke was collected in the middle of the smokehouses at a height of 2 m (SH I) and 5
m (SH II) distant from firebox. Results show a great variability in PAH concentrations. Total
emission of 16 EU priority PAHs was 6.7 ± 6.8 mg m-3 and 7.4 ± 6.0 mg m-3, in PUF and XAD-
2 tubes, respectively, in the SH I. At a height of 5 m (SH II), PAH emission was 2.4 ± 0.8 mg
m-3 and 4.3 ± 0.7 mg m-3, in PUF and XAD-2 tubes, respectively.
The patterns of the 16 EU priority PAHs in wood smoke were compared with PAH patterns in
smoked meat products (beef ham, pork ham, cajna sausage and sremska sausage). Meat
products were logically smoked in the smokehouses where smoke samples were collected
during the smoking procedure. PAH fingerprints showed that BcL was the most predominant
PAH, both in smoke and smoked meat products. For all PAHs, except for dibenzopyrenes
(DeP, DhP, DiP and DlP), there is a very similar fingerprint in smoke and smoked meat
products.
PB  - Karlsruhe: Max Rubner-Institut
T2  - Mitteilungsblatt der Fleischforschung Kulmbach
T1  - Polycyclic Aromatic Hydrocarbons (PAHs) in wood smoke used for production of traditional smoked meat products in Serbia
VL  - 48
IS  - 185
SP  - 123
EP  - 132
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5067
ER  - 

@article{
author = "Djinović, Jasna and Popović, Aleksandar R. and Jira, Wolfgang",
year = "2009",
abstract = "During smoking of meat products polycyclic aromatic hydrocarbons (PAHs) are generated by
incomplete combustion of wood. About 660 different compounds belong to the PAH group.
Some of them are contaminants of great environmental concern due to their toxic, mutagenic
and carcinogenic properties.
In this study, PAHs from smoke produced by beech wood combustion in two traditional meat
smokehouses (SHs), from Zlatibor region, Serbia, were collected during the smoking process
using two types of tubes (PUF and XAD-2). The following 16 EU priority PAHs were analysed
by Fast-GC/HRMS: Benzo[c]fluorene (BcL), benzo[a]anthracene (BaA), cyclopenta[c,d]
pyrene (CPP), chrysene (CHR), 5-methylchrysene (5MC), benzo[b]fluoranthene (BbF), benzo[
j]fluoranthene (BjF), benzo[k]fluoranthene (BkF), benzo[a]pyrene (BaP), benzo[g,h,i]
perylene (BgP), dibenzo[a,h]anthracene (DhA), indeno[1,2,3-cd]pyrene (IcP), dibenzo[a,e]
pyrene (DeP), dibenzo[a,h]pyrene (DhP), dibenzo[a,i]pyrene (DiP) and dibenzo[a,l]pyrene
(DlP). Smoke was collected in the middle of the smokehouses at a height of 2 m (SH I) and 5
m (SH II) distant from firebox. Results show a great variability in PAH concentrations. Total
emission of 16 EU priority PAHs was 6.7 ± 6.8 mg m-3 and 7.4 ± 6.0 mg m-3, in PUF and XAD-
2 tubes, respectively, in the SH I. At a height of 5 m (SH II), PAH emission was 2.4 ± 0.8 mg
m-3 and 4.3 ± 0.7 mg m-3, in PUF and XAD-2 tubes, respectively.
The patterns of the 16 EU priority PAHs in wood smoke were compared with PAH patterns in
smoked meat products (beef ham, pork ham, cajna sausage and sremska sausage). Meat
products were logically smoked in the smokehouses where smoke samples were collected
during the smoking procedure. PAH fingerprints showed that BcL was the most predominant
PAH, both in smoke and smoked meat products. For all PAHs, except for dibenzopyrenes
(DeP, DhP, DiP and DlP), there is a very similar fingerprint in smoke and smoked meat
products.",
publisher = "Karlsruhe: Max Rubner-Institut",
journal = "Mitteilungsblatt der Fleischforschung Kulmbach",
title = "Polycyclic Aromatic Hydrocarbons (PAHs) in wood smoke used for production of traditional smoked meat products in Serbia",
volume = "48",
number = "185",
pages = "123-132",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5067"
}

Djinović, J., Popović, A. R.,& Jira, W.. (2009). Polycyclic Aromatic Hydrocarbons (PAHs) in wood smoke used for production of traditional smoked meat products in Serbia. in Mitteilungsblatt der Fleischforschung Kulmbach
Karlsruhe: Max Rubner-Institut., 48(185), 123-132.
https://hdl.handle.net/21.15107/rcub_cherry_5067

Djinović J, Popović AR, Jira W. Polycyclic Aromatic Hydrocarbons (PAHs) in wood smoke used for production of traditional smoked meat products in Serbia. in Mitteilungsblatt der Fleischforschung Kulmbach. 2009;48(185):123-132.
https://hdl.handle.net/21.15107/rcub_cherry_5067 .

Djinović, Jasna, Popović, Aleksandar R., Jira, Wolfgang, "Polycyclic Aromatic Hydrocarbons (PAHs) in wood smoke used for production of traditional smoked meat products in Serbia" in Mitteilungsblatt der Fleischforschung Kulmbach, 48, no. 185 (2009):123-132,
https://hdl.handle.net/21.15107/rcub_cherry_5067 .

TY  - JOUR
AU  - Djinović, Jasna
AU  - Popović, Aleksandar R.
AU  - Jira, Wolfgang
PY  - 2008
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5071
AB  - Smoked beef and pork ham samples were analysed
during process of smoking (after packing and storing)
for the presence of the 16 EU priority PAHs via Fast GC/
HRMS method. This study showed that there are diVerences
in PAH contents between Wnal smoked beef ham
samples from traditional smokehouse (TS) (3.9  g kg¡1)
and industrial smokehouse (IS), (1.9  g kg¡1). Also there is
a diVerence in PAH contents in Wnal smoked pork ham
samples (4.9  g kg¡1, TS; 4.2  g kg¡1, IS). In beef and
pork ham samples from the same smokehouse diVerent
PAH contents were observed during smoking. The highest
content of examined PAHs in all beef and pork ham samples
during smoking showed benzo[c]Xuorene (BcL) (beef
ham: from 0.3  g kg¡1 to 1.5  g kg¡1; pork ham: from
0.2  g kg¡1 to 2.1  g kg¡1).The maximum level for
benzo[a]pyrene (BaP) of 5  g kg¡1 in smoked meat products
was not exceeded in any samples. Correlation statistic
analysis (P < 0.05) of obtained contents from samples both
from TS and IS showed that BaP is a good marker both for
16 EU priority PAHs and 12 IARC probably and possibly
carcinogenic PAHs (IS: RBaP/ 16PAHs = 0.95, RBaP/ 12PAHs =
0.96; TS: RBaP/ 16PAHs = 0.71, RBaP/ 12PAHs = 0.88).
PB  - Springer Verlag
T2  - European Food Research and Technology
T1  - Polycyclic Aromatic Hydrocarbons (PAHs) in Traditional and Industrial Smoked Beef and Pork Ham from Serbia
VL  - 227
IS  - 4
SP  - 1191
EP  - 1198
DO  - 10.1007/s00217-008-0836-8
ER  - 

@article{
author = "Djinović, Jasna and Popović, Aleksandar R. and Jira, Wolfgang",
year = "2008",
abstract = "Smoked beef and pork ham samples were analysed
during process of smoking (after packing and storing)
for the presence of the 16 EU priority PAHs via Fast GC/
HRMS method. This study showed that there are diVerences
in PAH contents between Wnal smoked beef ham
samples from traditional smokehouse (TS) (3.9  g kg¡1)
and industrial smokehouse (IS), (1.9  g kg¡1). Also there is
a diVerence in PAH contents in Wnal smoked pork ham
samples (4.9  g kg¡1, TS; 4.2  g kg¡1, IS). In beef and
pork ham samples from the same smokehouse diVerent
PAH contents were observed during smoking. The highest
content of examined PAHs in all beef and pork ham samples
during smoking showed benzo[c]Xuorene (BcL) (beef
ham: from 0.3  g kg¡1 to 1.5  g kg¡1; pork ham: from
0.2  g kg¡1 to 2.1  g kg¡1).The maximum level for
benzo[a]pyrene (BaP) of 5  g kg¡1 in smoked meat products
was not exceeded in any samples. Correlation statistic
analysis (P < 0.05) of obtained contents from samples both
from TS and IS showed that BaP is a good marker both for
16 EU priority PAHs and 12 IARC probably and possibly
carcinogenic PAHs (IS: RBaP/ 16PAHs = 0.95, RBaP/ 12PAHs =
0.96; TS: RBaP/ 16PAHs = 0.71, RBaP/ 12PAHs = 0.88).",
publisher = "Springer Verlag",
journal = "European Food Research and Technology",
title = "Polycyclic Aromatic Hydrocarbons (PAHs) in Traditional and Industrial Smoked Beef and Pork Ham from Serbia",
volume = "227",
number = "4",
pages = "1191-1198",
doi = "10.1007/s00217-008-0836-8"
}

Djinović, J., Popović, A. R.,& Jira, W.. (2008). Polycyclic Aromatic Hydrocarbons (PAHs) in Traditional and Industrial Smoked Beef and Pork Ham from Serbia. in European Food Research and Technology
Springer Verlag., 227(4), 1191-1198.
https://doi.org/10.1007/s00217-008-0836-8

Djinović J, Popović AR, Jira W. Polycyclic Aromatic Hydrocarbons (PAHs) in Traditional and Industrial Smoked Beef and Pork Ham from Serbia. in European Food Research and Technology. 2008;227(4):1191-1198.
doi:10.1007/s00217-008-0836-8 .

Djinović, Jasna, Popović, Aleksandar R., Jira, Wolfgang, "Polycyclic Aromatic Hydrocarbons (PAHs) in Traditional and Industrial Smoked Beef and Pork Ham from Serbia" in European Food Research and Technology, 227, no. 4 (2008):1191-1198,
https://doi.org/10.1007/s00217-008-0836-8 . .

TY  - JOUR
AU  - Popović, Aleksandar R.
AU  - Djinović, Jasna
PY  - 2006
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5064
AB  - The content of selected trace and major elements in the river water used for transport,
as well as in the subcategories of the waste waters (overflow and drainage)
were analyzed in order to establish the influence of transport and dumping of coal
ash and slag from the “Kostolac A” and “Kostolac B” power plants located 100 km
from Belgrade (Serbia). It was found that during transport of coal ash and slag to
the dump, the water used for transport becomes enriched with manganese, nickel,
zinc, chromium, vanadium, titanium, cobalt, arsenic, aluminum, and silicon, while
more calcium, iron, cadmium, and lead are adsorbed by the ash and slag than is
released from them. There is also an equilibrium between the release and adsorption
processes of copper and magnesium during transport. The vertical penetration of the
water used for transport results in a release of calcium, magnesium, manganese, and
cadmium to the environment, while iron, nickel, zinc, chromium, copper, lead, vanadium,
titanium, cobalt, and arsenic are adsorbed by the fractions of coal ash and slag
in the dump.
PB  - Taylor & Francis Group LLC
T2  - Energy Sources- Part A: Recovery, Utilization and Environmental Effects
T1  - Influence of Coal Ash and Slag Dumping on the Quality of Dump Waste Waters of the Kostolac Power Plants (Serbia)
VL  - 28
IS  - 13
SP  - 1189
EP  - 1201
DO  - 10.1080/009083190951410
ER  - 

@article{
author = "Popović, Aleksandar R. and Djinović, Jasna",
year = "2006",
abstract = "The content of selected trace and major elements in the river water used for transport,
as well as in the subcategories of the waste waters (overflow and drainage)
were analyzed in order to establish the influence of transport and dumping of coal
ash and slag from the “Kostolac A” and “Kostolac B” power plants located 100 km
from Belgrade (Serbia). It was found that during transport of coal ash and slag to
the dump, the water used for transport becomes enriched with manganese, nickel,
zinc, chromium, vanadium, titanium, cobalt, arsenic, aluminum, and silicon, while
more calcium, iron, cadmium, and lead are adsorbed by the ash and slag than is
released from them. There is also an equilibrium between the release and adsorption
processes of copper and magnesium during transport. The vertical penetration of the
water used for transport results in a release of calcium, magnesium, manganese, and
cadmium to the environment, while iron, nickel, zinc, chromium, copper, lead, vanadium,
titanium, cobalt, and arsenic are adsorbed by the fractions of coal ash and slag
in the dump.",
publisher = "Taylor & Francis Group LLC",
journal = "Energy Sources- Part A: Recovery, Utilization and Environmental Effects",
title = "Influence of Coal Ash and Slag Dumping on the Quality of Dump Waste Waters of the Kostolac Power Plants (Serbia)",
volume = "28",
number = "13",
pages = "1189-1201",
doi = "10.1080/009083190951410"
}

Popović, A. R.,& Djinović, J.. (2006). Influence of Coal Ash and Slag Dumping on the Quality of Dump Waste Waters of the Kostolac Power Plants (Serbia). in Energy Sources- Part A: Recovery, Utilization and Environmental Effects
Taylor & Francis Group LLC., 28(13), 1189-1201.
https://doi.org/10.1080/009083190951410

Popović AR, Djinović J. Influence of Coal Ash and Slag Dumping on the Quality of Dump Waste Waters of the Kostolac Power Plants (Serbia). in Energy Sources- Part A: Recovery, Utilization and Environmental Effects. 2006;28(13):1189-1201.
doi:10.1080/009083190951410 .

Popović, Aleksandar R., Djinović, Jasna, "Influence of Coal Ash and Slag Dumping on the Quality of Dump Waste Waters of the Kostolac Power Plants (Serbia)" in Energy Sources- Part A: Recovery, Utilization and Environmental Effects, 28, no. 13 (2006):1189-1201,
https://doi.org/10.1080/009083190951410 . .