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The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguška, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p<0.01) difference between mean fat contents obtained by CVS and chemical analysis in the case of Pirotska sausage. On the other hand, there was no significant (p<0.01) difference between mean fat contents obtained by the two methods for the rest of the analysed sausages. The results indicate CVS has potential for application in the analysis of fat content of fermented sausages.

This study aimed to assess the exposure of the Serbian adult population to As, Cd, Pb and Hg through the consumption of eggs and egg-based products and to assess health risks. Coccidiostat residues were also examined, and their contribution to acceptable daily intake was calculated. Egg samples were collected from 2018 to 2020. The consumption survey was conducted during 2020. A Monte Carlo simulation was performed to estimate the intake of toxic elements based on one-day and seven-day recalls of egg consumption. The results obtained showed that the adult population in Serbia is not exposed to health risks from the studied toxic elements when consuming eggs and egg-based products. The presence of anticoccidial agents was detected in 22% of egg samples at concentrations above the limits prescribed by current regulations in Serbia (which do not allow detectable levels of coccidiostats in eggs), with the main risk of exposure being to coccidiostat residues associated with maduramycin.

Frankfurteri predstavljaju najčešći tip emulgovanih proizvoda od mesa koji se može kupiti u celom svetu. Različite recepture u izradi kobasica u tipu frankfurtera, kao i visoke temperature tokom proizvodnje i različiti uslovi skladištenja, najčešći su uzročnici različitih hemijskih, mikrobioloških i senzorskih promena. Da bi se izbegle nepoželjne promene, kobasicama se dodaju komercijalni aditivi, međutim, zbog svog toksičnog dejstva dokazanog u različitim studijama, kao i zbog preferencija potrošača za pronalaskom aditiva iz prirodnih izvora, tržište industrije mesa sve se više okreće ka upotrebi prirodnih aditiva, a najčešće antioksidanasa prirodnog porekla. Cilj ove doktorske disertacije bio je da se ispitaju antioksidativne i antimikrobne karakteristike komercijalnih gljiva koje se često konzumiraju u Srbiji, a kojima se najčešće trguje: vrganja (Boletus edulis), lisičarke (Cantharellus cibarius) i crne trube (Craterellus cornucopioides), te uticaj njihovog dodatka na ukupan kvalitet fino usitnjenih barenih kobasica u tipu frankfurtera. Na osnovu dobijenih podataka, najbolje antioksidativne karakteristike dekokta pokazao je Boletus edulis, a nešto slabije Craterellus cornucopioides i Cantharellus cibarius. Sumirajući rezultate metoda koje na različite načine mere antioksidativnu sposobnost frankfurtera sa dodatim gljivama, isti trend dobijen je kao i prilikom testiranja dekokta, prvenstveno jer su najveće količine ukupnih fenola nađene u frankfurterima sa dodatim Boletus edulis, a takođe su bile najduže stabilne tokom skladištenja. Osnovni hemijski sastav frankfurtera sa dodatim gljivama pretrpeo je samo blage izmene, i to u pravcu smanjenja masti i povećanja sadržaja ukupnih proteina, pa se može zaključiti da je dodatak dekokta gljiva rezultovao promenama koje su najčešće predmet težnje savremene industrije mesa. Teksturalni profil kobasica sa dodatim gljivama blago se promenio, i to u smeru koji najviše odgovara poboljšanju tehnoloških karakteristika – dodatko, world. Different recipes in the production of frankfurter-type sausages, as well as high temperatures during production and different storage conditions, are the most common causes of various chemical, microbiological and sensory changes. To avoid undesirable changes, commercial additives are added to sausages, however, due to their toxic effect proven in various studies, as well as due to consumer preferences for finding additives from natural sources, the meat industry market is increasingly turning to the use of natural additives - antioxidants of natural origin. This doctoral dissertation aimed to examine the antioxidant and antimicrobial characteristics of commercial mushrooms that are often consumed in Serbia, and which are most commonly traded: porcini (Boletus edulis), chanterelle (Cantharellus cibarius) and horn of plenty (Craterellus cornucopioides), and the impact of their addition on the overall quality of finely chopped cooked sausages in the frankfurter type. Based on the obtained data, the best antioxidant characteristics of the decoction were shown by Boletus edulis, and somewhat weaker by Craterellus cornucopioides and Cantharellus cibarius. Summarizing the results of methods that measure the antioxidant capacity of frankfurters with added mushrooms in different ways, the same trend was obtained as when testing decoctions, primarily because the largest amounts of total phenols were found in frankfurters with added Boletus edulis, and were also the longest stable during storage. The proximate composition of frankfurters with added mushrooms has undergone only slight changes, in the direction of reducing fat and increasing the content of total proteins, so it can be concluded that the addition of mushroom decoction resulted in changes that are most often the subject of interest of the modern meat industry. The textural profile of sausages with added mushrooms has changed slightly, in the direction that best suits the improvement of technological chara

Infection with the apicomplexan protozoon Toxoplasma gondii is one of the most prevalent parasitic zoonotic infections globally, with existing seroprevalences varying between continents, countries, and even within countries and between individual communities. It is estimated that one third of the world's human population is infected with T. gondii, with many studies showing that the dominant mode of infection is consumption of undercooked meat harbouring T. gondii tissue cysts. Prevalences of infection in food animals in different countries range from 0 to 93%. Because of the absence of clinical symptoms in infected animals, and the unfeasibility of rapid and unequivocal detection of microscopic tissue cysts in pork, infected pigs remain unrecognized, and their meat becomes an essential source of infection for humans. The data on T. gondii infection in pigs in Serbia from several studies, as well as on the detection of the parasite in different food categories, from fresh pork to heat-treated products, are discussed.

The aim of this study was to determine relationships between final mass of broilers and the histomorphological properties of individual segments of the gastrointestinal tract. This is confirmed by the obtained results, which indicate a strong and significant correlation between compared parameters. A strong significant (p<0.05) correlation (r=0.866) was found between the broiler final weight and the duodenal villus length, and between the broiler final weight and the caecal villus length (r=0.918). Correlation between the broiler final weight and the duodenal villus width (r=0.841), as well the caecal villi width (r=0.918) was strongly significant (p<0.05). Between the crypt depths in caecum correlation was medium and significant (r=0.701, p<0.05). It was determined that between the broiler final weights and the ratio of villus length and crypt depth there is a significant medium correlation (r = 0.736, p<0.05). A strong (r = 0.924) significant (p <0.05) correlation was found between the broiler final weight and the ratio of villus length and caecal crypt depth. Between final mass of broilers and other histomorphological properties of individual segments of intestine there was no significant correlation.

In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.

The aim of this study was to examine the influence of the use of CLA (2%), from days 1, 11 or 22 of fattening, on selected production results (broiler weight after each fattening phase including at the end of fattening, viability, average daily gain and feed conversion) on the efficiency of fattening during the whole fattening period (42 days). The obtained production results were used to calculate the European production efficiency factor (EPEF) and the European broiler index (EBI) values for each fattening phase as well as for the whole fattening. The results obtained indicate that, in the later stages of fattening, the use of CLA during the whole fattening period is economically more justified than the non-CLA diets used for control broilers. With the use of CLA throughout the whole fattening, the EPEF and EBI values are consistent with these values calculated for the Cobb 500 standard. In addition to economic justification, the use of CLA also has human nutritional significance, since the broiler meat is enriched with CLA and has a more favourable n-6/n-3 fatty acid ratio.

This study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and 90 mm. Product safety was ensured in accordance with legislation and with the producer food safety system. Optimization led to a decrease in p-values for finely chopped sausages (diameter 90: 148.8 → 97.64 minutes; diameter 75: 111.2 → 58.4 min), coarsely chopped cooked sausages (diameter 90: 115.5 → 79.1 min; diameter 75: 245.3 → 106.6 min) and for canned meat in pieces (diameter 90: 249.7 → 95.91; diameter 75: 213.9 → 48.42 min). The use of p-value in optimization confirms the pasteurization level and ensures the safety of the product in the defined storage conditions. It is also possible to compare the levels of heat treatment for different products that are differently packaged.

Cr3+-doped Mg2SiO4 orthorhombic nanoparticles are synthesized by a combustion method. The 3d3 electron configuration of the Cr3+ ion results in the deep-red emission from optical transitions between d-d orbitals. Two overlapping emissions from the Cr3+ spin-forbidden 2Eg→ 4A2g and the spin-allowed 4T2g→ 4A2g electronic transitions are influenced by the strong crystal field in Mg2SiO4 and, thus, are suitable for ratiometric luminescence thermometry. The temperature-induced changes in Cr3+-doped Mg2SiO4 emission are tested for use in luminescence thermometry from cryogenic to physiologically relevant temperatures (10-350 K) by three approaches: (a) temperature-induced changes of emission intensity; (b) temperature-dependent luminescence lifetime; and (c) temperature-induced changes of emission band position. The second approach offers applicable thermometry at cryogenic temperatures, starting from temperatures as low as 50 K, while all three approaches offer applicable thermometry at physiologically relevant temperatures with relative sensitivities of 0.7% K-1 for emission intensity, 0.8% K-1 for lifetime and 0.85% K-1 for band position at 310 K. © 2021 IOP Publishing Ltd.

Carp is the dominant species grown in Serbia and makes up over 80% of the total fish production. The aims of the present study were to analyze changes of protein, lipid, ash and moisture in dorsal muscle, adipose tissue and liver in common carp additionally fed complete pellets during four months in natural carp ponds. Twenty fish from four ponds were sampled. Analysis of variance showed that protein content was the highest in dorsal muscle and adipose tissue and was the smallest in liver (P < 0.05). The percentage of protein was quite stable and reached a plateau value (18.42–19.49%) in dorsal muscle. Total lipid content in common carp was the highest in liver (14.79–17.24%) and smaller in dorsal muscle (1.92–5.42%) (P<0.05). More interested were how the fish mass increased during breeding. The proximate composition of fish tissues was expressed as absolute content by weight of each fish. Simple regression resulted in relationships between protein content (g/fish) and body weight (g) indicating strong association (r = 0.965). Simple regression resulted in not strong relationships between lipid content (g/fish) and body weight (g (r = 0.784). There was a strong relationship between moisture content (%) and lipid content (%) (r = 0.962). The protein content (g/fish) was strongly associated with body weight in dorsal muscle and adipose tissue since coefficients of regression were high (>0.95), as were t-tests of significance (13.69, 18.04), and in the liver there was also an association since the coefficient of regression was 0.952 and the t-test was high (11.72).

We investigate the availability and extent of environmental performance and objectives data reported in corporate social responsibility (CSR) reports published by the world largest food companies. Methods for content analysis that recognize two types of environmental information were implemented for reviewing 75 sustainability reports. Plant- and animal-origin food companies responded to requirements of the Global Reporting Initiative (GRI) standards to communicate about their sustainable development. It was found that plant-origin food companies' reporting was more compliant with GRI requirements. Information gaps within greenhouse gas (GHG) emissions data have been identified as a common characteristic for both food sectors. The most frequent performance indicators reported by companies were about water withdrawal. Average annual reductions in four major environmental dimensions such as energy consumption, GHG emissions, water withdrawal, and total waste were calculated. These results reveal patterns of food companies' behavior in CSR reporting.

U ovom radu na primeru parova ređati – izređati i ginuti – izginuti razmotrićemo odnos vidskih parnjaka i distributiva, sa ciljem da pokažemo da postoje glagoli distributivne semantike koji istovremeno odgovaraju kriterijumima za svrstavanje u vidske parnjake., This article deals with the relationship between aspectual pairs and prefixed verbs considered as distributives. It analyses the verbs izređati and izginuti to show that there are prefixed verbs which could be observed both as distributives and as aspectual counterparts. By comparing the lexical meanings of the verbs izređati and ređati, the article shows that the imperfective counterpart ređati has a distributive meaning as does izređati, i.e., the analysed imperfective and prefixed perfective combine the same lexical meaning and could be considered as aspectual pairs. By comparing the lexical meanings of the verbs izginuti and ginuti, the conclusion was reached that the secondary meaning of the verb izginuti has a corresponding aspectual correlation in the secondary semantic realization of the verb ginuti, which means that one prefixed verb can have one semantic realization as a distributive and another as an aspectual counterpart of the imperfective verb from which was derived.

L.monocytogenes, fakultativni intracelularni patogen, je široko rasprostranjena u razliĉitoj sveţoj i preraĊenoj hrani. Ovaj patogen je uzroĉnik listerioze, retkog ali ozbiljnog oboljenja ljudi i ţivotinja, izazvanog konzumacijom kontaminirane hrane. L.monocytogenes moţe da preţivi i raste u širokom rasponu razliĉitih uslova sredine u kojoj se nalazi, bilo da je ona prirodna ili sredina modifikovana aktivnošću ĉoveka. Usled sposobnosti da preţivi i raste na niskim temperaturama, u sredinama sa visokom koncentracijom soli, smanjenom pH i niskim vrednostima aktivnosti vode, ĉest je stanovnik pogona za proizvodnju hrane. Zbog svoje sveprisutnosti u ţivotnoj sredini, kontrola pojave L.monocytogenes u pogonima za proizvodnju hrane predstavlja ozbiljan izazov za sistem bezbednosti hrane. U cilju unapreĊenja sistema bezbednosti hrane, uporedo sa razvojem legislative i standarda, razvijaju se i nove metode i tehnike identifikacije mikroorganizama. Sekvenciranje kompletnog genoma (eng. Whole genome sequencing - WGS) predstavlja ultimativnu metodu za ispitivanje prisustva patogena i otkrivanje njihovog porekla u hrani.Delikates proizvodi od mesa spremni za jelo, identifikovani su kao jedan od ĉestih izvora epidemija listerioze. Prisustvo L.monocyogenes u pogonu za proizvodnju tradicionalnih proizvoda od mesa u Crnoj Gori, ispitivano je tokom perioda od 2011. do 2014. godine. Za posmatrani period izolovano je 20 izolata L.monocytogenes iz proizvoda od mesa i pogona za njihovu proizvodnju koji su podvrgnuti molekularnoj karakterizaciji, serotipizaciji uz pomoć multipleks PCR-a i sekvencera nove generacije (eng. Next generation sequencing – NGS), utvrĊivanju potencijalne antimikrobne rezistencije na osnovu NGS podataka o prisustvu secifiĉnih gena rezistencije i skriningu na prisustvo odreĊenih markera rezistencije na dezinficijense..., L. monocytogenes, facultative intracellular pathogen, can be found in different types of raw and processed foods. This pathogen causes listeriosis, a rare but severe disease in humans and animals, which is spread primarily through the consumption of contaminated food. L. monocytogenes can survive and grow in a wide spectrum of environmental conditions, weather natural or habitats created by the human activity. Due to its ability to survive low temperatures, higher sodium nitrate concentrations, low pH and water activity, L. monocytogenes can frequently be found in the food processing environment. The ubiquitous nature of L. monocytogenes poses a significant encounter to its control in the food production environment, representing a great challenge for food safety. With the aim of improvement of the efficiency of the food safety systems, in parallel to the development of legislation and standards, the new methods and techniques for identification of microorganisms have been devised. Whole genome sequencing (WGS) technique represents the ultimate method for pathogen detection and for determination of their origin in food products.Ready-To-Eat (RTE) delicatessen meat products have repeatedly been identified as a source of listeriosis outbreaks. The presence of Listeria monocytogenes was evaluated in the meat processing facility in Montenegro in the period from 2011 to 2014. In total, 20 isolates of L. monocytogenes, isolated from traditional meat products and environmental swabs, were subjected to molecular characterization, serotyping by both multiplex PCR and next generation sequencing (NGS), testing to their potential antimicrobial resistance (AMR) by extraction of specific genes from NGS data and screening for the presence of some disinfectant resistance markers...

Meso i proizvodi od mesa, posebno meso živine, ima značajnu ulogu u pojavi kampilobakterioze kod ljudi koja je danas u svetu najčešća bolest prenosiva hranom. Brojni su izvori kontaminacije trupova živine u klanicama, uprkos nastojanjima i različitim merama da se učestalost kontaminacije smanji. Lečenje kampilobakterioze ljudi je otežano obzirom na sve veću učestalost rezistencije kampilobakterija na antimikrobne lekove. Cilj istraživanja u okviru ove doktorske disertacije bio je da se pomoću različitih tehnika izolacije i identifikacije (automatizovani kvalitativni test na principu ELFA tehnologije, selektivne podloge (mCCD agar i CampyFood agar), Real-time PCR tehnika (RTi-PCR) i Multipleks PCR tehnika (m-PCR)), utvrdi učestalost nalaza Campylobacter jejuni, Campylobacter coli i Campylobacter lari na ohlađenim trupovima živine iz tri objekta, ispita filogenetska srodnost Campylobacter jejuni, odnosno Campylobacter coli iz tri različita objekta i humanih izolata (dva izolata Campylobacter jejuni, odnosno tri izolata Campylobacter coli), kao i da se disk difuzionom metodom i E-testom utvrdi osetljivost na odabrane antimikrobne lekove. Korišćenjem automatizovanog kvalitativnog testa na principu ELFA (Enzyme Linked Fluorescent Assay) tehnologije Campylobacter spp. su dokazane kod 91,30% trupova (ispirak ohlađenih trupova) živine poreklom iz dve industrijske i jedne zanatske klanice (objekata „A“, „B“ i „C“). Zasejavanjem uzoraka ispiraka ohlađenih trupova živine iz sve tri klanice na selektivni modifikovani ugljeni cefperazon deoksiholat agar (mCCD) i CampyFood agar, prisustvo Campylobacter spp. utvrđeno je kod 91,30%, odnosno 77,39% trupova živine. Pomoću RealTime PCR tehnike (16S rRNK) na trupovima živine iz sva tri objekta prisustvo Campylobacter spp. utvrđeno je u 77,39% uzoraka. U uzorcima ispiraka ohlađenih trupova živine iz zanatske klanice (objekat „C“) učestalost nalaza Campylobacter spp. bila je statistički značajno veća (p < 0,05) u odnosu na učestalost nal, Meat and meat products, especially poultry meat, play a significant role in the occurrence of campylobacteriosis in humans, which is the most common food-borne disease in the world today. There are numerous sources of contamination of poultry carcasses in slaughterhouses, despite efforts and various measures taken in order to reduce the frequency of contamination. The treatment of campylobacteriosis in humans is difficult due to the increasing frequency of resistance of Campylobacter to antimicrobial drugs. The aim of the research in this doctoral dissertation was to use different isolation and identification techniques (automated qualitative test on the principle of ELFA technology, selective substrate (mCCD agar and CampyFood agar), Real-time PCR technique (RTi-PCR) and Multiplex PCR technique (m-PCR)), in order to determine the frequency of Campylobacter jejuni, Campylobacter coli and Campylobacter lari on chilled poultry carcasses from three facilities, examined the phylogenetic relationship of Campylobacter jejuni and Campylobacter coli from three different facilities and human isolates (two isolates of Campylobacter jejuni and three Campylobacter coli isolate), as well as to determine the sensitivity to selected antimicrobial drugs by disk diffusion method and E-test. Using an automated qualitative test on the principle of ELFA (Enzyme Linked Fluorescent Assay) technology Campylobacter spp. were detected in 91.30% of poultry carcasses (whole-carcass rince) originating from two industrial and one artisanal slaughterhouses (facilities "A", "B" and "C"). Inoculation of the rinses from chilled poultry carcasses from all three slaughterhouses on selective modified carbon cefperazone deoxycholate agar (mCCD) and CampyFood agar, showed the prevalence of Campylobacter spp. was 91.30% and 77.39%, respectively. Using RealTime PCR technique (16S rRNA) on samples from poultry carcasses from all three investigated facilities, the prevalence of Campylobacter spp. was 77.39%

У раду је испитивана могућност употребе полифенола као природног конзерванса код ферментисаних кобасица. Произведене су три групе производа, од којих је прва била кобасица уобичајеног састава са додатком нитрита, друга група је била истог састава као прва с тим што су јој додати и полифеноли, а трећа је произведена без додатка нитрита али са додатком полифенола. Резултати испитивања су показали да додатак полифенола није утицао на процесе ферментације и сушења, а производи су били стандардног хемијског састава. Кобасице произведене са нитритима и полифенолима садржале су више нитрата него контрола. Код кобасица обогаћених полифенолима утврђен је значајно мањи пероксидни и TBARS број него код контроле. Међутим, код кобасица произведених заједно са нитритима и полифенолима утврђен је јачи интензитет оксидације масти него код кобасице са полифенолима без нитрита. Микробиолошки процеси код свих група били су типични за ферментисане кобасице, у погледу броја бактерија млечне киселине и фамилије Micrococcaceae. Кобасице обогаћене полифенолима садржале су мањи број бактерија узрочника квара (Pseudomonadaceae) него контролне кобасице. Иако су инструменталним мерењем регистроване разлике у светлоћи, уделу црвене и жуте боје, сензорска својства свих група кобасица су високо оцењена током већег дела складиштења, а 280. дана биле су у оквиру лимита прихватљивости. Кобасице са полифенолима садржале су више биогених амина него контролне кобасице, при чему су кобасице без нирита садржале више биогених амина него кобасице са нитритима. Садржај хистамина и тирамина био је у границама уобичајеним за ферментисане кобасице. Најдоминантнија фенолна једињења била су каемферол-3-О-глукозид, а затим и кверцетин, лутеолин-7-О-глукозид, катехин и сирингинска киселина. Кобасице са полифенолима без додатка нитрита достигле су исти период одрживости као конвенционалне кобасице са нитритима, што је обећавајући резултат у потенцијалној употреби полифенола као замене за нитрите, при чему је потреб, In this work, the possibility to use polyphenols as natural preservatives in fermented sausage was investigated. Three groups of sausages were produced, the first group were sausages of usual composition containing nitrite, the second group were sausages of the same composition as the first but with the addition of a polyphenols, and the third were sausages produced without the addition of nitrites in which were added polyphenols. The results showed that the addition of polyphenols did not affect the processes of fermentation and drying and the final products had the usual chemical composition. The sausages produced with nitrites and polyphenols contained higher nitrate levels than the control. By the polyphenols enriched sausages there was found a significantly lower peroxide number and TBARS value than by the control sausage. However, for sausages manufactured together with nitrites and polyphenols, a higher intensity of fat oxidation processes was found then by nitrite free sausages. Although the instrumental measurements registered differences in brightness, red and yellow color intensity, the sensory properties of all groups of sausages were rated high for most of the storage period and reached a day 280 with scores within the limits of acceptability. Polyphenols enriched sausages contained more biogenic amines compared to the control sausages, while the sausages without nitrites contained more biogenic amines then nitrite containing sausages. Content of histamine and tiramine was in range usual for fermented sausges. The dominant phenolic compounds in sausages were kaemferol-3-O-glucoside, quercetin, and then, luteolin-7-O-gukozid, catechin and syringic acid. Sausages with polyphenols produced without nitrites reached the same shelf life as the conventional nitrite containing sausages, which is a promising result in the potential use of polyphenols as a substitute for nitrite in fermented sausages, but it is necessary to find an adequate solution in order to r

This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg-1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg-1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat., Cilj ovog rada bio je uticaj dva sistema gajenja (konvencionalni i slobodni uzgoj) na karakteristike trupa, kao i na sadržaj holesterola, hemijski sastav i sadržaj masnih kiselina leđne masnoće Mangulica. U zavisnosti od sistema gajenja i posmatrane telesne mase, utvrđene su značajne razlike u masi hladnih i toplih polutki Mangalica. Maksimalni ukupni holesterol u masnoć i svinja koje se gajene u slobodnom sistemu uzgoja bio je 46,96 mg kg⁻1, dok je maksimalni ukupni holesterol u masnoć i konvencionalno uzgajanih Mangalica bio 55,80 mg kg⁻1. Masnoć a Mangalica koja je gajena u slobodnom sistemu imala je manji sadržaj PUFA n-6 i već i sadržaj PUFA n-3. Odnos PUFA / SFA bio je izuzetno različit kod svinja koje su gajane u dva sistema, dok je odnos MUFA / SFA bio manji kod svinja koje su gajane u slobodnom sistemu. Na osnovu ovih rezultata, izbor sistema za uzgoj svinja mogao bi da utiče na hemijska svojstva i karakteristike trupa Mangalica.

A promising way to improve the performance of luminescent materials is to combine them with noble metal nanoparticles. Herein, a set of silver/europium-doped lanthanum orthophosphate (Ag/La0.95Eu0.05PO4) nanostructures with different concentrations of silver nanoparticles were prepared and investigated. The presented overlap between the strongest europium (Eu3+) excitation line and the broad silver nanoparticle surface plasmon resonance makes the combination prospective for coupling. X-ray powder diffraction confirmed the monoclinic monazite structure. The transmission electron microscopy revealed particles with a rod-like shape and ~4 aspect ratio. Photoluminescence spectra show characteristic Eu3+ ion red emission. One of the requirements for an enhanced luminescence effect is the precise control of the distance between the noble metal nanoparticles and the emitter ion. The distance is indirectly varied throughout the change of Ag nanoparticle concentration in the La0.95Eu0.05PO4 host. The emission intensity increases with the increase in Ag nanoparticles up to 0.6 mol %, after which the luminescence decreases due to the nanoparticles’ close packing and aggregation leading to the displacement of La0.95Eu0.05PO4 from the vicinity of the metal particles and reabsorption of the emitted light. The emission intensity of La0.95Eu0.05PO4 increases more than three times when the Eu3+ excitation is supported by the localized surface plasmon resonance in the Ag/La0.95Eu0.05PO4 nanostructures.

Ratiometric luminescence thermometry employing luminescence within the biological transparency windows provides high potential for biothermal imaging. Nd3+ is a promising candidate for that purpose due to its intense radiative transitions within biological windows (BWs) I and II and the simultaneous efficient excitability within BW I. This makes Nd3+ almost unique among all lanthanides. Typically, emission from the two 4F3/2 crystal field levels is used for thermometry but the small ~100 cm−1 energy separation limits the sensitivity. A higher sensitivity for physiological temperatures is possible using the luminescence intensity ratio (LIR) of the emissive transitions from the 4F5/2 and 4F3/2 excited spin-orbit levels. Herein, we demonstrate and discuss various pitfalls that can occur in Boltzmann thermometry if this particular LIR is used for physiological temperature sensing. Both microcrystalline, dilute (0.1%) Nd3+-doped LaPO4 and LaPO4: x% Nd3+ (x = 2, 5, 10, 25, 100) nanocrystals serve as an illustrative example. Besides structural and optical characterization of those luminescent thermometers, the impact and consequences of the Nd3+ concentration on their luminescence and performance as Boltzmann-based thermometers are analyzed. For low Nd3+ concentrations, Boltzmann equilibrium starts just around 300 K. At higher Nd3+ concentrations, cross-relaxation processes enhance the decay rates of the 4F3/2 and 4F5/2 levels making the decay faster than the equilibration rates between the levels. It is shown that the onset of the useful temperature sensing range shifts to higher temperatures, even above ~ 450 K for Nd concentrations over 5%. A microscopic explanation for pitfalls in Boltzmann thermometry with Nd3+ is finally given and guidelines for the usability of this lanthanide ion in the field of physiological temperature sensing are elaborated. Insight in competition between thermal coupling through non-radiative transitions and population decay through cross-rela

The emission of Er3+ provides three combinations of emission bands suitable for ratiometric luminescence thermometry. Two combinations utilize ratios of visible emissions (2H11/2→4I15/2 at 523 nm/ 4S3/2→4I15/2 at 542 nm and 4F7/2→4I15/2 at 485 nm/ 4S3/2→4I15/2 at 545 nm), while emissions from the third combination are located in near-infrared, e.g., in the first biological window (2H11/2→4I13/2 at 793 nm/ 4S3/2→4I13/2 at 840 nm). Herein, we aimed to compare thermometric performances of these three different ratiometric readouts on account of their relative sensitivities, resolutions, and repeatability of measurements. For this aim, we prepared Yb3+,Er3+:YF3 nanopowders by oxide fluorination. The structure of the materials was confirmed by X-ray diffraction analysis and particle morphology was evaluated from FE-SEM measurements. Upconversion emission spectra were measured over the 293–473 K range upon excitation by 980 nm radiation. The obtained relative sensitivities on temperature for 523/542, 485/542, and 793/840 emission intensity ratios were 1.06 ± 0.02, 2.03 ± 0.23, and 0.98 ± 0.10%K−1 with temperature resolutions of 0.3, 0.7, and 1.8 K, respectively. The study showed that the higher relative temperature sensitivity does not necessarily lead to the more precise temperature measurement and better resolution, since it may be compromised by a larger uncertainty in measurement of low-intensity emission bands.

This study reports, for the first time, different physico-chemical analyses, of Mediterranean mussels (Mytilus galloprovincialis) from harvesting areas in the Montenegro coast of the Adriatic Sea, in order to evaluate the influence of origin on different parameters and assessed the quality of shellfish grown in this area. The Boka Kotorska Bay is situated in Montenegro, in the southeastern part of the Adriatic Sea The mussel samples were collected at the same time in the spring of 2019 at six locations in Boka Kotorska Bay, Montenegro: Kotor and Tivat Bays. Biomet-ric parameters, percentage of meat, condition index, proximate composition, sensory evaluation and lipid profiles of mussels were studied. The concentrations of some micro and macro elements and heavy metals in mussels, were also analyzed. Significant differences were found between mussels from different locations. Mean biometric parameters of mussels grown in Sv.Nedjelja, were considerably higher than in mussels grown elsewhere.. Protein, lipid, ash and gly-cogen content were varied from 7.80 to 10.26%; 1.36 to 2.18%; 1.73 to 3.34% and 12.81 to 15.38%, respectively. Gas chromatographic analysis showed that polyunsaturated fatty acids (PUFAs) were dominant lipids in mussels (37.56 to 41.08%), followed by monounsaturated (MUFAs) (30.52 to 38.31%) and saturated (SFAs) (21.89 to 29.45%) fatty acids. Fatty acid profiles were investigated and revealed high contents of n-3 PUFAs and high n-3/n-6 ratios in all mussels from Montenegro In the mussel samples high concentrations of K, Mg, Ca, and Na, and much lower concentrations of Fe, Mn, Zn, and Cu were found. Some of toxic elements (As, Pb, Hg and Cd) were determined also.. The qualitative sensory assessment showed that all mussels were acceptable. All mussels in the current study achieved scores of 3 or more out of 5 in the qualitative category. Data on biochemical composition and quality indices of the mussels cultured in the Boka Kotorska Bay demonstrated that

This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of sausages were produced and formed the three experimental groups: C-the control-sausages of usual composition containing nitrites; N+P-sausages with nitrites and polyphenols; and P-nitrite-free sausages with added polyphenols. The proximate chemical composition of all groups was in the range with that of dry fermented sausages. P sausages contained 0.3 mg nitrites per kg, while C and N+P contained 54.8 mg/kg and 52.2 mg/kg, respectively. Polyphenol-enriched sausages had significantly lower peroxide and TBARS values than C sausages. In all sausages lactic acid bacteria counts reached 8.9-9.9 log cfu/g, but decreased during storage to 4.3-4.8 log cfu/g at the end of the storage period. Micrococcaceae counts remained stable: 3.5-3.9 log cfu/g. In P and N+P sausages a significantly lower number of Pseudomonadaceae was observed than in the control. The lightness of C and P sausages was similar (L=50.2 and L=49.5, respectively), while N+P sausages were darker (L=42.5). C and N+P sausages had similar redness (a∗=14.5 and a∗=13.2, respectively) and yellowness (b∗=5.9 and b∗=6.4, respectively), but the values which correspond to redness and yellowness were lower in P sausages (a∗=8.0 and b∗=4.6). Sensory characteristics of all products were found to be very similar. The flavour of polyphenol-enriched sausages was considered to be better. The most dominant polyphenol in sausages was kaempferol-3-O-glucoside followed by quercetin, luteolin-7-O-glucoside, catechin and syringic acid. Nitrite-free polyphenol-enriched sausages reached the same shelf life as conventional sausages containing nitrites did, which is a promising result implying that polyphenols might be used as natural preservatives and nitrite substitutes. Simultaneous use of nitrite and polyphenols is questionable due to t, Cilj ovog rada bio je ispitivanje uticaja polifenola na fermentisane kobasice proizvedene sa ili bez dodatka nitrita za vreme skladištenja od 280 dana. Proizvedena su tri tipa kobasica, od kojih su formirane tri eksperimentalne grupe: C - kontrolna grupa – kobasice uobičajenog sastava koje sadrže nitrite, N+P - kobasice sa nitritima i polifenolima i P - kobasice bez nitrita koje sadrže polifenole. Hemijski sastav svih grupa kobasica bio je u opsegu uobičajenom za fermentisane suve kobasice. P kobasice sadržale su 0,3 mg/kg nitrita, dok su C i N+P sadržale 54,8 mg/kg, odnosno 52,2 mg/kg. Kobasice obogaćene polifenolima imale su značajno manji peroksidni i TBARS broj nego C kobasice. Broj mlečno-kiselinskih bakterija dostigao je 8,9-9,9 log cfu/g, ali je u toku skladištenja opao na 4,3-4,8 log cfu/g posle 280dana u svim grupama kobasica. Broj Micrococcaceae bio je konstantan (3,5-3,9 log cfu/g). Kod P i N+P kobasica utvrđen je značajno niži broj Pseudomonadaceae. C i P kobasice bile su približno jednako svetle (L=50,2,odnosnoL=49,5) dok su N+P kobasice bile tamnije (L=42,5). C i N+P kobasice imale su sličan intenzitet crvne (a*=14,5 odnosno a*=13,2) i žute boje (b*=5,9 odnosno b*=6,4) ali su ove vrednosti bile niže kod P kobasica (a*=8,0 i b*=4,6). Senzorske karakteristike svih proizvoda bile su približno jednako ocenjene. Nešto bolja aroma utvrđena je od kobasica kojima su dodati polifenoli. Najdominantniji polifenol u kobasicama bio je kempferol-3-O-glukozid, a pored njega, bili su utvrđeni kvercetin, luteolin-7-O-glukozid, katehin i siringinska kiselina. Kobasice bez nitrita obogaćene polifenolima postigle su istu održivost kao i uobičajene kobasice koje sadrže nitrite, što predstavlja ohrabrujuće rezultate za mogućnost upotrebe polifenola kao prirodnog konzervansa i zamene za nitrite. Simultana upotreba nitrita i polifenola nije pouzdana zbog interakcija između polifenola i nitrita, što bi trebalo da bude detaljnije istraženo u budućnosti.