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

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.2008.11.008Search in Google Scholar

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.2015.09.040Search in Google Scholar

3. Ministry of Agriculture, F.a.W.M., Registry of Registered/Approved Establishments in the Veterinary Directorate, Republic of Serbia 2018.Search in Google Scholar

4. Statistical Yearbook of the Republic of Serbia (Chapter Agriculture). Statistical Office of the Republic of Serbia 2018.Search in Google Scholar

5. Statistical Yearbook of the Republic of Serbia (Chapter Agriculture). Statistical Office of the Republic of Serbia 2015.Search in Google Scholar

6. Statistical Yearbook of the Republic of Serbia (Chapter Agriculture). Statistical Office of the Republic of Serbia 2012.Search in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

10. Census of Agriculture 2012 in the Republic of Serbia – First results (Supported by the EU). Statistical Office of the Republic of Serbia 2013.Search in Google Scholar

11. Law on Veterinary Matters, Official Gazette of the Republic of Serbia, No. 91/05, 30/10 and 93/12, 2005.Search in Google Scholar

12. Law on Food safety, Official Gazzete Republic of Serbia, No. 41/09.Search in Google Scholar

13. Ordinance on the general conditions of food hygiene. Official Gazette of the Republic of Serbia, No. 73/10.Search in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

16. Law on Animal Welfare. Official Gazette of the Republic of Serbia, No. 41/09.Search in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

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/VETGL170214001HSearch in Google Scholar

20. Jordana, J: Traditional foods: challenges facing the European food industry. Food Res Int 2000, 33(3): 147-152.10.1016/S0963-9969(00)00028-4Search in Google Scholar

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.Search in Google Scholar

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.2013.10.027Search in Google Scholar

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.2007.03.007Search in Google Scholar

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.Search in Google Scholar

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/B978-0-12-384947-2.00419-0Search in Google Scholar

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.2016.10.010Search in Google Scholar

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.2014.11.050Search in Google Scholar

28. Rilaković, I: Appellations of origin. Pravno-ekonomski pogledi 2013, IV(3): 50-62.Search in Google Scholar

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.Search in Google Scholar

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).Search in Google Scholar

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.Search in Google Scholar

32. Vuković I, Vasilev D, Saičić S: Mikroflora und qualität traditioneller rohwurst Lemeški Kulen. Fleischwirtschaft 2014, 94(8): 114-118.Search in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

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.2016.03.005Search in Google Scholar

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/B978-0-12-800605-4.00001-3Search in Google Scholar

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.2018.09.01530292701Search in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

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.2015.01.047Search in Google Scholar

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.2014.03.026Search in Google Scholar

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.Search in Google Scholar

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): 703-707.10.1638/2016-0169.128920804Search in Google Scholar

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): 557-559.10.1645/18-4229993314Search in Google Scholar

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_12Search in Google Scholar

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.2018.03.01629635220Search in Google Scholar

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/VETGL180711011RSearch in Google Scholar

49. Vuković I: Clostridium botulinum: Inhibition and inactivation in meat products. Meat technology 2005, 46(3-4): 101-109.Search in Google Scholar

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.2013.11.024Search in Google Scholar

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.2011.06.019Search in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

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.2012.11.046Search in Google Scholar

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-05-2015-0185Search in Google Scholar

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.Search in Google Scholar

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.2007.05.004Search in Google Scholar

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.v46i4.6Search in Google Scholar

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-2016-0015Search in Google Scholar

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/B978-0-12-381504-0.00031-7Search in Google Scholar

61. Tomasevic I, Djekic I: HACCP in Fermented Meat Production, in Fermented Meat Products: Health Aspects, N. Zdolec, Editor. CRC Press 2016, 512-534.Search in Google Scholar