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prof. dr Dragan Vasilev

redovni profesor
Katedra za higijenu i tehnologiju namirnica animalnog porekla
vasilevd@vet.bg.ac.rs
062/803 97 31

Subjects

14D2I05 Metode ispitivanja namirnica
14D2I65 Konzervisanje namirnica fizičkim i hemijskim metodama
14D2I71 Ishrana životinja i kvalitet hrane animalnog porekla
14I4O08 Osnove higijene namirnica animalnog porekla
14I5IO08 Higijena i tehnologija namirnica animalnog porekla 2
14I5O05 Higijena i tehnologija mesa
14I6IO08 Higijena i tehnologija namirnica animalnog porekla 4
14I6O05 Kontrola namirnica animalnog porekla
14S1I04 Sastav i osobine namirnica animalnog porekla
14S1I15 Bezbednost namirnica animalnog porekla
14S1I16 Metode ispitivanja namirnica animalnog porekla

Bibliography

Books and bibiliographies

Higijena i tehnologija mesa

Higijena i tehnologija mesa, Praktikum

Papers in journals with SCI list

Determination of toxic elements in meat products from Serbia packaged in tinplate cans

Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage

Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives

Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages

Determination of sensory properties and levels of trace elements during storage of canned meat products

Fatty acid profile as a discriminatory tool for the origin of lamb muscle and adipose tissue from different pastoral grazing areas in North Macedonia

The effects of season on health, welfare, and carcass and meat quality of slaughter pigs

Biochemical composition and biometric parameters of Mytilus galloprovincialis from Boka Kotorska Bay in Southern Adriatic Sea

Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation

Slaughterline records of various postmortem pathological lesions and their influence on carcass and meat quality in slaughtered pigs

Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages

Inhibition of Listeria monocytogenes growth on vacuum packaged rainbow trout (Oncorhynchus mykiss) with carvacrol and eugenol.

Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages

Qualität der Rohwurst Sremski Kulen Produktion unter traditionellen und industriellen Bedingungen in Serbien

Zwei verschiedene Starterkulturen als potenzielle Inhibitoren von L. monocytogenes in Rohwürsten

Detection of icaA and icaD genes of Staphylococcus aureus isolated in case of bovine mastitis

Molecular identification of Prototheca zopfii genotype 2 mastitis isolates and their influence on the milk somatic cell count

Fettsäurezusammensetzung von Lammfleisch aus verschiedenen Weidengebieten Mezedoniens

Detection of icaA and icaD genes of Staphylococcus aureus isolated in cases of bovine mastitis in the Republic of Serbia

Influence of Environmental Conditions on Norovirus Presence in Mussels Harvested in Montenegro

Qualität und Mikroflora von funktionellen Rohwürsten

Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility

Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility

A large-scale study of the Trichinella genus in the golden jackal (Canis aureus) population in Serbia

Mikroflora und Qualität Traditioneller Rohwurst Lemeški Kulen

The Wolf (Canis lupus) as an Indicator Species for the Sylvatic Trichinella Cycle in the Central Balkans

Qualität und Nährwert von mit Inulin und Erbsenfasern als Fettgewebe-Ersatzstoffe hergestellten Rohwürsten

First report of Trichinella britovi in Serbia

Untersuchung von Rohdauerwürsten aus Serbien, Mikroflora und Qualität von nach traditionellem verfahren hergestellten Rohwürsten aus Nordserbien

Reifen von Rohpökelwaren in der Vakuumverpackung, Teil1:Einfluss auf physiko-chemische Eigenschaften

Reifen von Rohpökelwaren in der Vakuumverpackung, Teil 2: Einfluss auf Thiobarbitursäurezahl, Aroma und Aussehen

Papers in journals outside the SCI list

Prevalence of carcass lesions and their effects on welfare, carcass composition and meat quality in slaughtered pigs

The nutritional profile and technological properties of rabbit meat

Seasonal variation in the nutrient composition of mussels (Mytilus galloprovincialis)  from farms in Boka Kotorska Bay, Southern Adriatic Sea.

Seasonal variation in the nutrient composition of mussels (Mytilus galloprovincialis) from farms in Boka Kotorska Bay, Southern Adriatic Sea

Blood parameters, carcass and meat quality of slaughter pigs with and without liver milk spots

The interactive effects of transportation and lairage time on welfare indicators, carcass and meat quality traits in slaughter pigs

Carcass Quality and Hematological Alterations Associated with Lung Lesions in Slaughter Pigs

UPLC-MS/MS determination of histamine levels in canned fish collected from Belgrade retail markets

Safety aspects of nanotechnology applications in food packaging

Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen

Food hygiene – flexibility in traditional and small meat establishments.

Znacaj i upotreba nanopakovanja u industriji hrane

Ispitivanje važnijih promena u toku zrenja tradicionalne fermentisane kobasice lemeški kulen

Funkcionalni proizvodi od mesa – savremeni pristup unapređenju nutritivne vrednosti i kvaliteta proizvoda od mesa

Mikrobiologie und Qualität von nach traditionellem verfahren hergestellten Rohwürsten aus Nordserbien

Mikrobiologie und Qualität von nach traditionellem verfahren hergestellten Rohwürsten aus Nordserbien

Sastav i važnije promene masti funkcionalnih fermentisanih kobasica

Važnije osobine i nutritivna vrednost funkcionalnih proizvoda od mesa

Neki paramnetri kvaliteta i nutritivna vrednost funkcionalnih fermentisanih kobasica

Važnije fizičke, fizičko-hemijske i senzorske osobine kvaliteta funkcionalnih fermentisanih kobasica

Analiza opasnosti i mogućnosti sprečavanja botulizma iz proizvoda od mesa

Važnije osobine sremske šunke proizvedene optimiziranjem tradicionalnog postupka prooizvodnje

HACCP u proizvodnji suve šunke

Biološki ciklus razvoja, značaj i kontrola parazita suve šunke

Mikroflora i fizičko-hemijski pokazatelji kvaliteta kulena

Ispitivanje varijabilnosti važnijih činilaca od značaja za održivost jetrene paštete u crevu

Other papers

Funkcionalna fermentisana kobasica sa inulinom i lanenim uljem „Light-omega“

Novi tehnološki postupak proizvodnje fermentisanih kobasica kao funkcionalne hrane, funkcionalna fermentisana kobasica »Big Probio«

Bulevar oslobodjenja 18, 11000 Belgrade, Serbia, phone: +381 11 3615 436, fax: +381 11 2685 936

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