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Marija Boskovic Cabrol

Marija Boskovic Cabrol
Faculty of veterinary medicine, University of Belgrade · Department of Food Hygiene and Technology

PhD

About

82
Publications
49,317
Reads
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889
Citations
Citations since 2017
44 Research Items
828 Citations
2017201820192020202120222023050100150
2017201820192020202120222023050100150
2017201820192020202120222023050100150
2017201820192020202120222023050100150
Additional affiliations
November 2020 - October 2021
Instituto Superior de Agronomia
Position
  • PostDoc Position

Publications

Publications (82)
Article
This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio...
Article
Full-text available
The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and...
Chapter
Abattoirs have important role in surveillance, control, and eradication of diseases of animal health importance, as well as control, reduction, and prevention of foodborne hazards of public health importance. To achieve control and prevention of cross-contamination of carcasses and meat with foodborne hazards, the abattoir hygiene should be applied...
Article
Full-text available
Fast-growing broiler chickens are subjected to breast myopathies such as white striping (WS), wooden breast (WB), and spaghetti meat (SM). Available studies about risk factors for myopathy occurrence often used flock data whereas a few reports evaluated chicken individual data. Thus, the present study aimed to elucidate the effect of growth and sla...
Conference Paper
Full-text available
At the end of 2021, the world's population was 8.7 billion, and it is estimated that the world's population will increase to 9.3 billion by 2050. For this number of inhabitants, it is necessary to significantly increase food production. This especially refers to the increase of protein, as the most important nutrient in the diet of humans and anima...
Article
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The incorporation of sustainable protein sources in animal feeding is a growing trend. So far, no study has investigated in vitro digestion of meat, from broilers fed microalgae, in a human model. This research aimed to evaluate the effect of incorporating Chlorella vulgaris in the broilers diet on human protein digestibility, and mineral bioaccess...
Article
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Alternative feed ingredients, such as microalgae, may be more sustainable in comparison to conventional feedstuffs that need large amounts of arable land and are often imported. This study evaluates the effects of Chlorella vulgaris various inclusion levels in the diet of broiler chickens on performance, carcass yield, organ measurements, breast me...
Article
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This review covers the current situation of the use of Spirulina in poultry diets and discusses its benefits and challenges with particular emphasis on the effect of Spirulina supplementation on production performances and meat quality. Feed enriched with Spirulina influences broilers’ health by improving their immune response and gut function and...
Article
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Due to the growing health problems associated with the increased intake of saturated and trans fats, and the unbalanced n-6/n-3 ratio in the diet, in recent years numerous studies have focused on finding adequate substitutes for fat in meat products, while the meat industry made additional efforts to implement the obtained formulations (oleogels) i...
Article
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The survival of Staphylococcus aureus in inoculated (105 colony forming units [CFU]/mL) 3.2% and 0.5% fat ultra-high temperature-pasteurized milk samples containing 0%, 0.05%, or 0.1% cinnamaldehyde stored at 4°C or 10°C was evaluated within 15 days. S. aureus populations reached 7.92 (0.5% fat) and 7.95 (3.2% fat) log CFU/mL in control milk sample...
Article
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Seven serogroups of STEC are responsible for most (>75%) cases of severe illnesses caused by STEC and are considered adulterants of beef. However, some STEC outbreaks have been attributed to pork products, although the same E. coli are not considered adulterants in pork because little is known of their prevalence along the pork chain. The significa...
Preprint
Shiga toxin ( stx ) -producing Escherichia coli (STEC) are foodborne pathogens that have a significant impact on public health, with those possessing the attachment factor intimin ( eae ) referred to as enterohemorrhagic E. coli (EHEC) associated with life threatening illnesses. Cattle and beef are considered typical sources of STEC, but their pres...
Article
Full-text available
Campylobacter is the most common cause of bacterial gastroenteritis worldwide and the most frequently reported foodborne pathogen in the European Union (EU). While campylobacteriosis is generally self-limiting, some patients could develop severe sequelae. The predominant source of infection is poultry. This review addresses the most relevant factor...
Article
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The effect of dietary genistein on performance, intestinal morphology, caecal Lactobacillus spp. count, and tibia composition in broiler chickens after 21 and 37 days of feeding was investigated. A total of 360 Cobb 500 broiler chickens (21 days old) were randomly allocated to five treatments with six replicates of 12 birds each. They were fed a ba...
Article
The survival of Salmonella Enteritidis, S. Typhimurium, S. Infantis, and S. Montevideo in experimentally inoculated (106 CFU/g) minced pork meat containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of oregano (Origanum vulgare) essential oil (OEO) packaged under vacuum or MAP (30%O2/50%CO2/20%N2) were evaluated within 15 days of refrigerat...
Conference Paper
Full-text available
Among other plants, thyme and oregano are commonly used in Mediterranean cuisine, especially in meat dishes. Although the essential oils of these two plants possess great antimicrobial and antioxidative properties, their application as natural meat preservatives are limited due to hydrophobicity, sensitivity to external factors and interaction with...
Article
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Pork backfat is traditionally used in the formulation of dry fermented sausages and contributes to the properties of the final product. In addition to its important technological function during ripening and drying processes, this fat significantly affects the appearance, texture, and formation of the characteristic flavour and aroma of dry ferment...
Article
The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O2/50%CO2/20%N2) was evaluated within 15 days of refrigeration...
Chapter
Plant extracts, well known for their antibacterial and antioxidant activity, have potential to be widely used preservatives in the food industry as natural alternatives to numerous synthetic additives which have adverse impacts on health and the environment. Most plant compounds and extracts are generally recognized as safe (GRAS). The use of prese...
Article
In order to produce fermented sausages with prebiotic fibre and improved fatty acid composition, 16% of pork back fat was replaced with inulin gelled suspension (I) and inulin linseed oil gelled emulsion (IO). Physico‐chemical analysis, fatty acid profiles, lipid oxidation, microbiological, textural, colour and sensory analysis were carried out. Th...
Article
Full-text available
The aim of this study was to assess the quality of 11 different samples of Srpska sausage from 9 manufacturers in Serbia who responded to a public call of the Chamber of Commerce and Industry of Serbia in order to improve the brand of Srpska sausage. For characterising properties of the Srpska sausages chemical composition analysis and sensory descr...
Article
In this study, the common carp fish were smoked in direct and indirect smoke chambers. Direct smokings in craft chamber were conducted in four ways: smoked without filter (Fo), with zeolite filter (Fz), filter with granular activated carbon (Fc) and gravel filter (Fg). The content of 16 different PAHs in smoked common carp was analyzed using GCMS m...
Article
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The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19th century. The second period, the 19th and the first half of the 20th centuries, can be marked as special due to significant changes that impacted traditiona...
Article
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This study evaluated the quality of 78 honeys of six different floral types (Acacia, sage [Salvia officinalis L.], linden, chestnut, honeydew and blossom), mainly from Bosnia and Herzegovina. Reducing sugars, sucrose content, moisture, hydroxymethylfurfural (HMF), free acidity, water-insoluble content, diastase activity, electrical conductivity wer...
Article
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Potrošači sve više obraćaju pažnju na ishranu, kvalitet i bezbednost hranekoju konzumiraju. Do informacija o namirnicama koje kupuju mogu doći iz različitihizvora, a smatra se da u tome najbitniju ulogu imaju deklaracije. U aprilu2015. godine u Republici Srbiji je stupio na snagu novi Pravilnik o deklarisanju,označavanju i reklamiranju hrane, kojim...
Article
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Evropska agencija za bezbednost hrane (EFSA - European Food Safety Authority)objavila je u 2011. godini preporuke za inspekciju trupova svinja. Preporuke se odnosena najznačajnije biološke opasnosti po zdravlje ljudi koje se mogu naći u mesu.Pored Salmonella spp., Toxoplasma gondii i Trichinella spp., kao biološka opasnostnavodi se i Yersinia enter...
Article
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Na mesnatost trupova brojlera utiče veliki broj različitih faktora kao što su:genetika, ishrana, starost i pol jedinke, uslovi držanja, kao i postmortalni faktori- postupak obrade trupova i način hlađenja. Cilj rada bio je ispitivanje mesnatostitrupova na osnovu masa vrednijih delova trupa brojlera (grudi i bataka sakarabatakom) tri različite prove...
Article
The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing 20%O2/...
Article
Full-text available
The aim of this study was to evaluate the influence of different sodium butyrate levels on the antioxidant capacity of selected organs (liver and kidney) in pigs. The study was conducted on 48 weaned piglets (28 to 54 days old) fed one of three diets (group C had no added sodium butyrate, group E-I had 3 g and group E-II 5 g of sodium butyrate adde...
Article
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Being a vegetarian: health benefi ts and hazards Svetlana Stanisic1 *, Vladan Markovic1 , Sarcevic Danijela2 , Milan Z. Baltic3 , Marija Boskovic3 , Milka Popovic4, Natasa Kilibarda1 A b s t r a c t: Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that h...
Article
Full-text available
The effect of dietary lignocellulose on broilers performance, intestinal microbiota and morphology, pH of digesta and litter humidity after 28 and 42 days of the experiment was evaluated. A total of 384 Cobb500 chickens (initial weight: 41.88±1.56 g) were divided into 4 groups with 24 replications and fed with control diet (C), a control diet with...
Article
The aim of the study was to investigate the effectiveness of selected bakteriocinogenic starter cultures as potential inhibitors of Listeria monocytogenes in industrially produced raw sausages. A cocktail of four L monocytogenes strains, serotypes 4b ATCC19115, 4b NCTC 11994, NCTC 11994 and 4b l/2a, was used to inoculate fermented sausages. A porti...
Article
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p> Nowadays, food safety and quality have a key role in maintaining the health of consumer, as the ultimate link in the food chain. Foodborne diseases can be a problem for every individual, but are particularly important to children, the elderly, and immunocompromised individuals. Although food hygiene experts widely accept many cases of foodborne...
Chapter
Since the need for safe, high nutritional food such as meat increases, the need to control and improve its safety also increases. Regardless of implementation of HACCP, constant monitoring, and improvements in slaughter and processing hygiene, meat safety is still an important issue from the health and economic points of view. Meat contamination ma...
Article
Full-text available
Physiological stress is one of many concerns facing modern broiler production. In conditions when birds are exposed to stress, supplementation of selenium, which is a crucial glutathione peroxidase enzymatic cofactor, increases the antioxidant capacity of the animals and decreases the harmful effects of free radicals. Dietary selenium improves prod...
Article
Full-text available
Because of the importance of different packaging methods for the extension of fish shelf life, as a highly perishable food, the aim of the present study was to examine the effect of vacuum and modified atmosphere packaging on the total Enterobacteriaceae and lactic acid bacteria counts of cold-smoked Salmon trout (Oncorhynchus mykiss) stored at 3°C...
Article
Full-text available
The aim of the study was to evaluate the survival of Listeria monocytogenes during the production of Čajna sausage with short maturation time. Sausage batter was inoculated with three different serotypes 4b and serotype 1/2a of L. monocytogenes. Control sausages were without any starter culture added; the second batch was inoculated with strains of...
Article
The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (10⁶ CFU/g) in minced pork, which was treated with different concentrations of the TEO (0.3%, 0.6% and 0.9%) packaged under vacuum or MAP (30%O2/50%CO2/2...
Article
Full-text available
The aim of this study was to determine the effects of gender, slaughter weight, stocking density, lairage time and season on carcass and meat quality parameters in a low-input production system. The study was conducted on 400 slaughter pigs (200 barrows and 200 gilts) with live weight of 115.0 ± 4.70 kg. Barrows had higher slaughter and carcass wei...
Article
Full-text available
The aim of this study was to investigate the presence of metal contamination in water, sediments and three different fish species. All samples were taken from the Danube River in Belgrade Region, a location upstream from Grocka. Concentrations of Cd, Hg and Pb in water samples were not detected, while concentrations of Zn, Fe, Cu and As were in the...
Article
Full-text available
The objective of this study was to determine the effects of lairage time (short vs. long), behavior (aggressive vs. non-aggressive) and gender (gilts, barrows and boars) on stress and meat quality parameters in pigs (n = 100). In the group with short lairage, aggressive behavior of gilts and boars was observed. At exsanguination, blood samples were...
Article
The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the behavior of total Enterobacteriaceae in minced meat. Mixed pork and beef, in ratio 50:50%, was packaged in vacuum, modified atmosphere with 20% O2/50% CO2/30% N2 and modified atmosphere with 20% O2/30% CO2/ 50% N2, refri...
Article
Full-text available
The aim of this study was to examine the effect of added sunflower, linseed or soybean meal to a standard pig fattening diet on the chemical composition, fatty acid profiles of meat and backfat, and on the oxidative stability of backfat from pigs. The content of saturated (SFA) and monounsaturated fatty acids (MUFA) was significantly lower (P<0.01)...
Article
Full-text available
Chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber Scombrus), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), were investigated. Quality assessment of mackerel stored in MAP (40% CO2+60% N2) and VP for up to 50 days at 4±1 °C was done by th...
Article
Full-text available
Abstract The aim of this study was to determine the relationshipbetween body mass index (BMI) and body fat percentage(% BF) among 1000 healthy adolescents (ages, 15–19 y)from different areas in Serbian Republic (Federation ofBosnia and Herzegovina), during 2014. In this studyexamined adolescents were divided into four groups aftercalculating BMI, a...
Article
Full-text available
Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses do not get enough attention, especially because these zoonoses have been limited for the most part to populations living in low- and middle-income countries in Europe. Human fishery product-borne parasitic diseases caused by nematodes are the results of infection fol...
Article
Full-text available
Meat is one of the most valuable sources of proteins, and also contains fats, B vitamin complex, vitamins A and D, large amounts of iron, zinc, and other mineral substances. Although nowadays meat consumption is associated with a number of diseases including cardiovascular disease, cancer and diabetes, meat has a significant role not only for maint...
Article
Full-text available
The probability of contamination of domestic refrigerators seems to be greater for Salmonella, than other, distinctly psychrotolerant bacteria. This survey investigated Salmonella spp. contamination of domestic refrigerators in households (n = 100). The presence of Salmonella species was found in 13.95% of households that kept eggs in designated eg...
Article
Full-text available
The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils (EOs) on some food-borne bacteria. GC-MS analysis of EOs was performed in order to determine their composition and phenols were predominant constituents. The investigation of the antibacterial effects of EOs was performed on Salmonella Enteritidis, Sa...
Article
Full-text available
The objective of this study was to determine the effect of breed line and age on pH in broiler chicken breast muscles. pH values of m. pectoralis major muscle were compared within 6 groups - each line (Cobb, Ross, Hubbard) was divided into two groups aged 42 and 50 days. pH values were recorded 15minutes, 24 and 48hours after slaughtering. Older br...
Conference Paper
Full-text available
Although the application of nanotechnology provides numerous advantages related to food safety and quality, at the same time it may present a potential risk not only to human health, but can affect animals and the environment as well. Recent studies have shown that indeed there are reasonable grounds for suspecting that nanoparticles may have toxic...
Article
Consumers' knowledge about proper household practises during food handling and storage are deemed insufficient. Therefore, the aim of our study was to investigate the conditions of food storage in refrigerators (temperature, hygienic and storage conditions) and consumer knowledge about good practises. This study included 100 households from the Bel...
Article
Full-text available
The aim of this study was to investigate the influence of marination, on the growth of Salmonella spp. in contaminated broiler breast fillets during storage. In the conducted study, broiler breast fillets were inoculated with a cocktail of different Salmonella strains and afterwards marinated in different solutions of table salt, sodium tripolyphos...
Article
The growth of Yersinia enterocolitica and lactic acid bacteria in minced pork meat stored at 4C under vacuum and modified atmosphere packaging (MAP) was determined. In addition, the influence of different pH values and total volatile basic nitrogen (TVB-N) on the growth of Y. enterocolitica was evaluated. Ground meat was packed under customary cond...
Article
Full-text available
In order to satisfy the increasing demand for food production which will reach the consumers in a safe condition, and at the same time meet their expectations in terms of quality, the packaging industry has been continually developing and striving to implement new technologies such as nanotechnology. By application of nanoparticles and other nanoma...
Article
Full-text available
The objective of this work was to investigate the scope of production, export and import of honey in the Republic of Serbia from 2004. to 2014. The results are based on the report of the Statistical Office of the Republic of Serbia. The observed period is characterized primarily by the increase in the number of beehives as well as an incresed honey...
Article
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Fish represents a significant source of animal proteins in the diet of people in a large part of the world. The market in Serbia is supplied from its own production (carp and trout fish ponds) and catch from open waters. However, the largest part of the fish on the market is imported. Average area under carp fish ponds from 2006. to 2012. was 8,417...
Article
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Uvod U životu savremenog čoveka pravilna ishrana ima značajnu ulogu. Pravilna ishrana podrazumeva zadovoljenje potreba organizma za dnevnim uno-som energije i količinom gradivnih i zaštitnih ma-terija neophodnih za održavanje fi zioloških funkcija organizma i zdravlja. Hrana osigurava unos materi-ja neophodnih za izgradnju tkiva (proteina i minera-...
Article
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In this study the influence of gradual increase of carbon dioxide concentration (percentage by volume in air) on Yersinia enterocolitica counts was examined the during packaging and storage of ground pork meat artificially contaminated with these bacteria was evaluated. Ground meat was packaged under customary conditions using vacuum and modified a...
Article
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The aim of this study was to examine the relationships among pre-slaughter stress, rigor moths, blood lactate, and meat and carcass quality in 100 pigs (cross between Naima sows and hybrids P-76 PenArLan boars). Before slaughter lairage time, handling and pig behavior were assessed for each animal. At exsanguination blood concentrations of lactate...
Article
Full-text available
Bioactive peptides are functional components, encrypted in the proteins and can be derived from food of plant and animal origin, including meat. After releasing during gastrointestinal digestion or food processing, these peptides exhibit many different effects on human body such as antioxidative, antimicrobial, antihypertensive, antithrombotic, cyt...