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  - Đinović, Jasna
AU  - Popović, Aleksandar R.
AU  - Spirić, Aurelija
AU  - Turubatović, Lazar
AU  - Jira, Wolfgang
PY  - 2008
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/182
AB  - Smoked meat products are still produced in a traditional way in Zlatibor region, Serbia. Beef and pork ham were smoked by beech wood smoke, both in traditional (TS) and industrial smokehouses (IS). Smoke samples were collected from both smokehouses using different types of tubes (PUF and XAD-2) during meat smoking. The sum of 16 EU priority PAHs in final smoked beef and pork ham was (μg/kg): beef ham - 3.9/TS, 1.9/IS; pork ham - 4.9/TS, 4.2/IS. The total emission of the analysed PAHs in smoke samples was (mg/m3): in PUF 1.1/TS, 3.8/IS and in XAD-2 0.9/TS, 11.0/IS. PAH fingerprints in smoke and smoked beef and pork ham were compared. Chrysene was found to be the most predominant PAH compound in smoke, both in PUF and XAD-2 tubes from TS, while benzo[c]fluorene was the most predominant PAH in smoke from IS. For PAHs with lower MW (benzo[c]fluorene to benzo[a]pyrene) similar fingerprints between smoke-beef and smoke-pork ham were observed, while the fingerprints for dibenzopyrenes (MW=302) were different, both in TS and IS. BaP equivalent concentrations (BaPeq) were calculated, both in smoke and smoked meat products. .
AB  - Tradicionalno dimljeni proizvodi od mesa veoma su zastupljeni na Zlatiboru. Goveđa i svinjska pršuta, proizvodi koje smo ispitali, dimljeni su dimom koji je dobijen sagorevanjem drveta bukve, u tradicionalnoj (TK) i industrijskoj komori (IK) za dimljenje. Uzorci dima, koji se koristio za dimljenje mesa, uzimani su iz obe komore za dimljenje koristeći dve vrste adsorpcionih kolonica (PUF i XAD-2). Ukupne količine 16 EU prioritetnih PAH jedinjenja u dimljenoj goveđoj i svinjskoj pršuti iznose (μg/kg): goveđa pršuta - 3,9/TK, 1,9/IK; svinjska pršuta - 4,9/TK, 4,2/IK. Ukupna emisija analiziranih PAH jedinjenja u uzorcima dima iznose (mg/m3) u PUF adsorpcionim kolonicama 1,1/TK i 3,8/IK, a u XAD-2 adsorpcionim kolonicama 0,9/TK i 11,0/IK. Poređena je distribucija PAH jedinjenja u dimu i analiziranim pršutama. Najdominantnije PAH jedinjenje u dimu bilo je hrizen, i u PUF i u XAD-2 adsorpcionim kolonicama iz tradicionalne komore za dimljenje, dok je benzo[c]fluoren (BcL) bilo najdominantnije policiklično aromatično jedinjenje u dimu iz industrijske komore za dimljenje. Za PAH jedinjenja sa nižom relativnom molekulskom masom (Mr), (od benzo[c]fluorena do benzo[a]pirena) uočava se slična distribucija između parova dim-goveđa pršuta i dim-svinjska pršuta, dok je pomenuta distribucija bila različita za dibenzopirene (Mr = 302), i u tradicionalnoj i industrijskoj komori za dimljenje. Benzo[a]piren ekvivalentna koncentracija (BaPeq) izračunata je u uzorcima dima i dimljenim pršutama. .
T2  - Tehnologija mesa
T1  - 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke and in smoked ham
T1  - 16 EU prioritetnih policikličnih aromatičnih ugljovodonika (PAH jedinjenja) u dimu drveta i dimljenoj pršuti
VL  - 49
IS  - 5-6
SP  - 181
EP  - 187
UR  - https://hdl.handle.net/21.15107/rcub_cherry_182
ER  - 

@article{
author = "Đinović, Jasna and Popović, Aleksandar R. and Spirić, Aurelija and Turubatović, Lazar and Jira, Wolfgang",
year = "2008",
abstract = "Smoked meat products are still produced in a traditional way in Zlatibor region, Serbia. Beef and pork ham were smoked by beech wood smoke, both in traditional (TS) and industrial smokehouses (IS). Smoke samples were collected from both smokehouses using different types of tubes (PUF and XAD-2) during meat smoking. The sum of 16 EU priority PAHs in final smoked beef and pork ham was (μg/kg): beef ham - 3.9/TS, 1.9/IS; pork ham - 4.9/TS, 4.2/IS. The total emission of the analysed PAHs in smoke samples was (mg/m3): in PUF 1.1/TS, 3.8/IS and in XAD-2 0.9/TS, 11.0/IS. PAH fingerprints in smoke and smoked beef and pork ham were compared. Chrysene was found to be the most predominant PAH compound in smoke, both in PUF and XAD-2 tubes from TS, while benzo[c]fluorene was the most predominant PAH in smoke from IS. For PAHs with lower MW (benzo[c]fluorene to benzo[a]pyrene) similar fingerprints between smoke-beef and smoke-pork ham were observed, while the fingerprints for dibenzopyrenes (MW=302) were different, both in TS and IS. BaP equivalent concentrations (BaPeq) were calculated, both in smoke and smoked meat products. ., Tradicionalno dimljeni proizvodi od mesa veoma su zastupljeni na Zlatiboru. Goveđa i svinjska pršuta, proizvodi koje smo ispitali, dimljeni su dimom koji je dobijen sagorevanjem drveta bukve, u tradicionalnoj (TK) i industrijskoj komori (IK) za dimljenje. Uzorci dima, koji se koristio za dimljenje mesa, uzimani su iz obe komore za dimljenje koristeći dve vrste adsorpcionih kolonica (PUF i XAD-2). Ukupne količine 16 EU prioritetnih PAH jedinjenja u dimljenoj goveđoj i svinjskoj pršuti iznose (μg/kg): goveđa pršuta - 3,9/TK, 1,9/IK; svinjska pršuta - 4,9/TK, 4,2/IK. Ukupna emisija analiziranih PAH jedinjenja u uzorcima dima iznose (mg/m3) u PUF adsorpcionim kolonicama 1,1/TK i 3,8/IK, a u XAD-2 adsorpcionim kolonicama 0,9/TK i 11,0/IK. Poređena je distribucija PAH jedinjenja u dimu i analiziranim pršutama. Najdominantnije PAH jedinjenje u dimu bilo je hrizen, i u PUF i u XAD-2 adsorpcionim kolonicama iz tradicionalne komore za dimljenje, dok je benzo[c]fluoren (BcL) bilo najdominantnije policiklično aromatično jedinjenje u dimu iz industrijske komore za dimljenje. Za PAH jedinjenja sa nižom relativnom molekulskom masom (Mr), (od benzo[c]fluorena do benzo[a]pirena) uočava se slična distribucija između parova dim-goveđa pršuta i dim-svinjska pršuta, dok je pomenuta distribucija bila različita za dibenzopirene (Mr = 302), i u tradicionalnoj i industrijskoj komori za dimljenje. Benzo[a]piren ekvivalentna koncentracija (BaPeq) izračunata je u uzorcima dima i dimljenim pršutama. .",
journal = "Tehnologija mesa",
title = "16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke and in smoked ham, 16 EU prioritetnih policikličnih aromatičnih ugljovodonika (PAH jedinjenja) u dimu drveta i dimljenoj pršuti",
volume = "49",
number = "5-6",
pages = "181-187",
url = "https://hdl.handle.net/21.15107/rcub_cherry_182"
}

Đinović, J., Popović, A. R., Spirić, A., Turubatović, L.,& Jira, W.. (2008). 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke and in smoked ham. in Tehnologija mesa, 49(5-6), 181-187.
https://hdl.handle.net/21.15107/rcub_cherry_182

Đinović J, Popović AR, Spirić A, Turubatović L, Jira W. 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke and in smoked ham. in Tehnologija mesa. 2008;49(5-6):181-187.
https://hdl.handle.net/21.15107/rcub_cherry_182 .

Đinović, Jasna, Popović, Aleksandar R., Spirić, Aurelija, Turubatović, Lazar, Jira, Wolfgang, "16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke and in smoked ham" in Tehnologija mesa, 49, no. 5-6 (2008):181-187,
https://hdl.handle.net/21.15107/rcub_cherry_182 .