Have a personal or library account? Click to login
Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives Cover

Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives

Open Access
|Jan 2019

References

  1. 1. Guerrero L, Guàrdia MD, Xicola J, Verbeke W, Vanhonacker F, Zakowska-Biemans S, Sajdakowska M, Sulmont-Rossé C, Issanchou S, Contel M: Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite 2009, 52(2): 345-354.10.1016/j.appet.2008.11.008
  2. 2. Karabasil N, Bošković T, Dimitrijevic M, Vasilev D, Teodorovic V, Ilić N, Djordjević V: Food hygiene – Flexibility in traditional and small meat establishments. Procedia Food Science 2015, 5: 140-143.10.1016/j.profoo.2015.09.040
  3. 3. Ministry of Agriculture, F.a.W.M., Registry of Registered/Approved Establishments in the Veterinary Directorate, Republic of Serbia 2018.
  4. 4. Statistical Yearbook of the Republic of Serbia (Chapter Agriculture). Statistical Office of the Republic of Serbia 2018.
  5. 5. Statistical Yearbook of the Republic of Serbia (Chapter Agriculture). Statistical Office of the Republic of Serbia 2015.
  6. 6. Statistical Yearbook of the Republic of Serbia (Chapter Agriculture). Statistical Office of the Republic of Serbia 2012.
  7. 7. Dokmanović M, Lukić M, Baltić ŽM, Ivanović J, Marković R, Grbić S, Glamočlija N: Analysis of beef production volume in Serbia from 1985 to 2011. Meat technology 2014, 55(1): 73-80.
  8. 8. Baltić ŽM, Đurić J, Karabasil N, Dimitrijević M, Marković R, Kilibarda N. Tradicionalni proizvodi u duhu dobre proizvođačke prakse (Traditional products and good manufacturing practice). in Proceedia, Symposium „Tradition and future of livestock production in mountainous regions with special emphasis on Sjenica-Pester plateau”, 2010 Sjenica.
  9. 9. Commission recommendation of 6 May 2003 concerning the definition of micro, small and medium-sized enterprises. Official Journal of the European Communities 2003, L124(2003): 36-41.
  10. 10. Census of Agriculture 2012 in the Republic of Serbia – First results (Supported by the EU). Statistical Office of the Republic of Serbia 2013.
  11. 11. Law on Veterinary Matters, Official Gazette of the Republic of Serbia, No. 91/05, 30/10 and 93/12, 2005.
  12. 12. Law on Food safety, Official Gazzete Republic of Serbia, No. 41/09.
  13. 13. Ordinance on the general conditions of food hygiene. Official Gazette of the Republic of Serbia, No. 73/10.
  14. 14. Ordinance on general and specific conditions on food hygiene at any stage of production, processing and trade. Official Gazette of the Republic of Serbia, No. 72/10.
  15. 15. Ordinance on veterinary-sanitary conditions, general and specific hygiene conditions for the production of food of animal origin. Official Gazette of the Republic of Serbia, No. 25/11.
  16. 16. Law on Animal Welfare. Official Gazette of the Republic of Serbia, No. 41/09.
  17. 17. Ordinance on the conditions and means of killing of animals, procedures for animal handling immediately before slaughter, stunning and bleeding methods, conditions and means of animal slaughter without prior stunning and training programmes on the welfare of animals at slaughter. Official Gazette of the Republic of Serbia, No. 41/10.
  18. 18. Ordinance on the form and content of the plan and the mode of transport of animals which ensure the protection of life and welfare of animals. Official Gazette of the Republic of Serbia, No. 48/11.
  19. 19. Henderikx F: Labelling of food: a challenge for many. Veterinarski Glasnik 2017, 71(1): 16-23. doi: http://dx.doi.org/10.2298/VETGL170214001H10.2298/VETGL170214001H
  20. 20. Jordana, J: Traditional foods: challenges facing the European food industry. Food Res Int 2000, 33(3): 147-152.10.1016/S0963-9969(00)00028-4
  21. 21. General report of a mission series carried out in six member states in the period november 2009 to march 2010 in order to gather informations regarding the application of the hygiene regulations in small establishemnts producing meat and meat products of mammals and dairy products. European Commision, Health & Consumers Directorate-General, directorate Food and Veterinary Office 2011.
  22. 22. Vanhonacker F, Kühne B, Gellynck X, Guerrero L, Hersleth M, Verbeke W: Innovations in traditional foods: impact on perceived traditional character and consumer acceptance. Food Res Int 2013, 54(2): 1828-1835.10.1016/j.foodres.2013.10.027
  23. 23. Trichopoulou A, Soukara S, Vasilopoulou E: Traditional foods: a science and society perspective. Trends Food Sci Technol 2007, 18(8): 420-427.10.1016/j.tifs.2007.03.007
  24. 24. Karabasil N, Šibalić S, Bošković T: Fleksibilnost u primeni propisa o higijeni hrane (Flexibility in applying food hygiene legislation). in Proceedia, XXXVI Seminar on knowledge innovation of veterinarians, University of Belgrade, Faculty of Veterinary Medicine; 2015.
  25. 25. Dwinger RH, De Smet K: Legal Requirements for Food Hygiene, in Encyclopedia of Food and Health. Academic Press: Oxford; 2016, 529-538.10.1016/B978-0-12-384947-2.00419-0
  26. 26. Bennett EA: Who Governs Socially-Oriented Voluntary Sustainability Standards? Not the Producers of Certified Products. World Development 2017, 91: 53-69.10.1016/j.worlddev.2016.10.010
  27. 27. Boström M, Jönsson AM, Lockie S, Arthur PJ, Oosterveer P: Sustainable and responsible supply chain governance: challenges and opportunities. Journal of Cleaner Production 2015, 107: 1-7.10.1016/j.jclepro.2014.11.050
  28. 28. Rilaković, I: Appellations of origin. Pravno-ekonomski pogledi 2013, IV(3): 50-62.
  29. 29. Regulation (EC) No. 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Official Journal of the European Communities 2006.
  30. 30. The list of the indications of geographical origin registered in the intellectual property office. The Intellectual Property Office, Republic of Serbia 2018: p. available at: http://www.zis.gov.rs/intellectual-property-rights/inidications-of-geographical-origin/list-of-igo.91.html. (accessed October 2018).
  31. 31. Petrović Lj, Džinić N, Ikonić P, Tasić T, Tomović, V, Quality and safety standardization of traditional fermented sausages. Meat technology 2011, 52(2): 234-244.
  32. 32. Vuković I, Vasilev D, Saičić S: Mikroflora und qualität traditioneller rohwurst Lemeški Kulen. Fleischwirtschaft 2014, 94(8): 114-118.
  33. 33. Vuković I, Saičić S, Vasilev D: Contribution to knowledge of major quality parameters of traditional (domestic) kulen. Meat technology 2011, 52(1): 134-140.
  34. 34. Vuković I, Vasilev Dragan, Saičić S, Tubić M, Kričković D: Important properties of Srem dry ham produced by optimizing the traditional production procedures. Meat technology 2005, 46(3-4): 110-114.
  35. 35. Radovanović R, Stamenković T, Saičić S: Evaluation of sensory and chemical characteristics of the quality of Uzice prosciutto. Meat technology 2004, 45(3-4): 108-113.
  36. 36. Balogh P., Békési D, Gorton M, Popp J, Lengyel P: Consumer willingness to pay for traditional food products. Food Policy 2016, 61: 176-184.10.1016/j.foodpol.2016.03.005
  37. 37. Prakash V: The Importance of Traditional and Ethnic Food in the Context of Food Safety, Harmonization, and Regulations, in Regulating Safety of Traditional and Ethnic Foods. Academic Press: San Diego. 2016, 1-6.10.1016/B978-0-12-800605-4.00001-3
  38. 38. Tomasevic I, Tomović V, Milovanovic B, Lorenzo J, Dordevic V, Karabasil N, Djekic, I: Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties. Meat Sci 2018, 148: 5-12.10.1016/j.meatsci.2018.09.01530292701
  39. 39. Suvajdžić B, Petronijević R, Teodorović V, Tomović V, Dimitrijević M, Karabasil N, Vasilev D: Qualität der Rohwurst Sremski Kulen Produktion unter traditionellen und industriellen Bedingungen in Serbien. Fleischwirtschaft 2018, 98(6): 93-99.
  40. 40. Vasilev D, Jovetić M, Vranić D, Tomović V, Jokanović M, Dimitrijević M, Karabasil N, Vasiljević N: Qualität und Mikroflora von funktionellen Rohwürsten - Untersuchungen von Würsten, die mit KCl und CaCl2 als Kochsalz-Ersatzstoffe hergestellt und mit dem Probiotikum L.casei LC01 sowie einem Präbiotikum angereichert worden sind. Fleischwirtschaft 2016, 96(2): 655-663.
  41. 41. Blagojevic B, Antić D, Adzic B, Tasic T, Ikonic P, Buncic S: Decontamination of incoming beef trimmings with hot lactic acid solution to improve microbial safety of resulting dry fermented sausages–A pilot study. Food Control 2015, 54: 144-149.10.1016/j.foodcont.2015.01.047
  42. 42. Ducic M, Blagojević B, Markov S, Velicanski A, Buncic S: General patterns of background microbiota and selected bacterial pathogens during production of fermented sausages in Serbia. Food Control 2014, 43: 231-237.10.1016/j.foodcont.2014.03.026
  43. 43. Vuković I, Petrović Lj, Vasilev D, Saičić S: Untersuchung von Rohdauerwürsten aus Serbien: Mikroflora und Qualität von nach traditionellem Verfahren hergestellten Rohwürsten aus Nordserbien. Fleischwirtschaft 2011, 91(11): 118-122.
  44. 44. Dmitric M, Vidanović D, Vaskovic N, Matovic K, Sekler M, Debeljak Z, Karabasil N: Trichinella infections in red foxes (Vulpes vulpes) and golden jackals (Canis aureus) in six districts of Serbia. J Zoo Wildl Med 2017, 48(3): 703-707.10.1638/2016-0169.128920804
  45. 45. Dmitric M, Debeljak Z, Vidanovic D, Milanko S, Vaskovic V, Matovic M, and Karabasil N: Trichinella britovi in Game Meat Linked to Human Trichinellosis Outbreak in Serbia. J. Parasitol 2018, 104(5): 557-559.10.1645/18-4229993314
  46. 46. Buncic S, and Mirilovic M: Trichinellosis in wild and domestic pigs and public health: a Serbian perspective, in Game meat hygiene in focus: Microbiology, Epidemiology, Risk Analysis and Quality Assurance, P. Paulsen, Bauer, A., Vodnansky, M., Winkelmayer, R., Smulders, FJM, Editor, Wageningen Academic Publishers, Wageningen, 2011, 143–156.10.3920/978-90-8686-723-3_12
  47. 47. Tomasevic I, Novakovic S, Solowiej B, Zdolec N, Skunca D, Krocko M, Nedomova S, Kolaj R, Aleksiev G, Djekic I: Consumers’ perceptions, attitudes and perceived quality of game meat in ten European countries. Meat Sci 2018, 142: 5-13.10.1016/j.meatsci.2018.03.01629635220
  48. 48. Rašeta M, Mrdović B, Đorđević V, Polaček V, Beckei Z, Branković Lazić I, Vasilev D: Determination of Co-value as an indicator of nutritive value of PÂTÉ sterilised by regular and optimized regimes. Veterinarski Glasnik 2018, 72(2): 101-111. doi: https://doi.org/10.2298/VETGL180711011R10.2298/VETGL180711011R
  49. 49. Vuković I: Clostridium botulinum: Inhibition and inactivation in meat products. Meat technology 2005, 46(3-4): 101-109.
  50. 50. Škaljac S, Petrović Lj, Tasić T, Ikonić P, Jokanović M, Tomović V, Džinić N, Šojić B, Tjapkin A, Škrbić B: Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia. Food Control 2014, 40: 12-18.10.1016/j.foodcont.2013.11.024
  51. 51. Tasić T, Ikonić P, Mandić A, Jokanović M, Tomović V, Savatić S, Petrović Lj: Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice. Food Control 2012, 23(1): 107-112.10.1016/j.foodcont.2011.06.019
  52. 52. Vuković I, Dimitrijević M, Tubić M, Vasilev D, Kričković D: HACCP in production of dry Sremska ham. Meat technology 2005, 46(3-4): 115-120.
  53. 53. Relić R, Hristov S, Stanković B, Vasilev D: Biological life cycle, significance and control of dry ham parasites. Meat technology 2005: 46(3-4): 126-133.
  54. 54. Tomašević I, Šmigić N, Đekić I, Zarić V, Tomić N, Rajković A: Serbian meat industry: a survey on food safety management systems implementation. Food Control 2013, 32(1): 25-30.10.1016/j.foodcont.2012.11.046
  55. 55. Smigic N, Antić D, Blagojevic B, Tomasevic I, Djekic I: The level of food safety knowledge among meat handlers. British Food Journal 2016, 118(1): 9-25.10.1108/BFJ-05-2015-0185
  56. 56. Karabasil N, Teodorović V, Dimitrijević M, Vasilev D, Janjić A, Čobanović N, Ilić N: Good hygiene practice and control of hazards in traditional food production. Veterinarski žurnal Republike Srpske 2015, XV(1): 5-14.
  57. 57. Violaris Y, Bridges O, Bridges J: Small businesses–big risks: current status and future direction of HACCP in Cyprus. Food Control 2008, 19(5): 439-448.10.1016/j.foodcont.2007.05.004
  58. 58. Čobanović N, Bošković M, Vasilev D, Dimitrijević M, Parunović N, Djordjević J, Karabasil N: Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility. S Afr J Anim Sci 2016, 66(4): 380-390.10.4314/sajas.v46i4.6
  59. 59. Čobanovic N, Karabasil N, Stajković S, Ilić N, Suvajdžić B, Petrović M, Teodorović V: The influence of pre-mortem conditions on pale, soft and exudative (PSE) and dark, firm and dry (DFD) pork meat. Acta vet-Beograd 2016, 66(2): 172-196.10.1515/acve-2016-0015
  60. 60. Motarjemi Y: Hazard Analysis and Critical Control Point System (HACCP), in Food safety management: A practical guide for the food industry, Y. Motarjemi, Lelieveld, H., Editor. Academic Press, Elsevier 2014, 845–871.10.1016/B978-0-12-381504-0.00031-7
  61. 61. Tomasevic I, Djekic I: HACCP in Fermented Meat Production, in Fermented Meat Products: Health Aspects, N. Zdolec, Editor. CRC Press 2016, 512-534.
DOI: https://doi.org/10.2478/acve-2018-0031 | Journal eISSN: 1820-7448 | Journal ISSN: 0567-8315
Language: English
Page range: 373 - 390
Submitted on: Nov 2, 2018
|
Accepted on: Nov 19, 2018
|
Published on: Jan 1, 2019
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Related subjects:

© 2019 Nedjeljko Karabasil, Tamara Bošković, Igor Tomašević, Dragan Vasilev, Mirjana Dimitrijević, Nenad Katanić, Dragan Antić, published by University of Belgrade, Faculty of Veterinary Medicine
This work is licensed under the Creative Commons Attribution 4.0 License.