TY  - CONF
AU  - Vranić, Danijela
AU  - Spirić, Aurelija
AU  - Turubatović, Lazar
AU  - Spasić, Snežana
AU  - Radetić, Petar
PY  - 2008
UR  - https://digicomst.ie/2008/
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/4989
AB  - A pig neck is meat predominantly used for barbecues and the amount of lipids and cholesterol in relation to the activities of lipid peroxide reducing enzymes is important also for the prevention of oxysterol formation during a thermal preparation. We examined lipid peroxide reducing enzymes activities in the pig neck as well as the amount of lipids and cholesterol. We found high activity of both selenium-dependent glutathione peroxidase (GSH-Px; EC 1.11.1.9) and glutathione eductase (GR; EC 1.6.4.2) enzymes in the pig neck as well as high content of lipids and cholesterol. Our results are discussed in relation to the balance between synthesis, oxidation, and intracellular transport of fatty acids in muscles as the main factor responsible for muscle lipid content variations in animals undergoing a normal growth.
PB  - International Congresses of Meat Science and Technology (ICoMST)
C3  - 54th International Congress of meat science and tehnology, Cape Town, South Africa 2008, CD- Proceedings
T1  - Lipids and glutathione - dependent enzymes in the pig neck
VL  - 6
SP  - 27-1
EP  - 27-3
UR  - https://hdl.handle.net/21.15107/rcub_cer_4989
ER  - 

@conference{
author = "Vranić, Danijela and Spirić, Aurelija and Turubatović, Lazar and Spasić, Snežana and Radetić, Petar",
year = "2008",
abstract = "A pig neck is meat predominantly used for barbecues and the amount of lipids and cholesterol in relation to the activities of lipid peroxide reducing enzymes is important also for the prevention of oxysterol formation during a thermal preparation. We examined lipid peroxide reducing enzymes activities in the pig neck as well as the amount of lipids and cholesterol. We found high activity of both selenium-dependent glutathione peroxidase (GSH-Px; EC 1.11.1.9) and glutathione eductase (GR; EC 1.6.4.2) enzymes in the pig neck as well as high content of lipids and cholesterol. Our results are discussed in relation to the balance between synthesis, oxidation, and intracellular transport of fatty acids in muscles as the main factor responsible for muscle lipid content variations in animals undergoing a normal growth.",
publisher = "International Congresses of Meat Science and Technology (ICoMST)",
journal = "54th International Congress of meat science and tehnology, Cape Town, South Africa 2008, CD- Proceedings",
title = "Lipids and glutathione - dependent enzymes in the pig neck",
volume = "6",
pages = "27-1-27-3",
url = "https://hdl.handle.net/21.15107/rcub_cer_4989"
}

Vranić, D., Spirić, A., Turubatović, L., Spasić, S.,& Radetić, P.. (2008). Lipids and glutathione - dependent enzymes in the pig neck. in 54th International Congress of meat science and tehnology, Cape Town, South Africa 2008, CD- Proceedings
International Congresses of Meat Science and Technology (ICoMST)., 6, 27-1-27-3.
https://hdl.handle.net/21.15107/rcub_cer_4989

Vranić D, Spirić A, Turubatović L, Spasić S, Radetić P. Lipids and glutathione - dependent enzymes in the pig neck. in 54th International Congress of meat science and tehnology, Cape Town, South Africa 2008, CD- Proceedings. 2008;6:27-1-27-3.
https://hdl.handle.net/21.15107/rcub_cer_4989 .

Vranić, Danijela, Spirić, Aurelija, Turubatović, Lazar, Spasić, Snežana, Radetić, Petar, "Lipids and glutathione - dependent enzymes in the pig neck" in 54th International Congress of meat science and tehnology, Cape Town, South Africa 2008, CD- Proceedings, 6 (2008):27-1-27-3,
https://hdl.handle.net/21.15107/rcub_cer_4989 .

TY  - CONF
AU  - Vranić, Danijela
AU  - Spirić, Aurelija
AU  - Turubatović, Lazar
AU  - Spasić, Snežana
AU  - Radetić, Petar
PY  - 2008
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/4990
AB  - Poster presented at 54th International Congress of meat science and tehnology, Cape Town, South Africa 2008
T1  - Lipids and glutathione - dependent enzymes in the pig neck
UR  - https://hdl.handle.net/21.15107/rcub_cer_4990
ER  - 

@conference{
author = "Vranić, Danijela and Spirić, Aurelija and Turubatović, Lazar and Spasić, Snežana and Radetić, Petar",
year = "2008",
abstract = "Poster presented at 54th International Congress of meat science and tehnology, Cape Town, South Africa 2008",
title = "Lipids and glutathione - dependent enzymes in the pig neck",
url = "https://hdl.handle.net/21.15107/rcub_cer_4990"
}

Vranić, D., Spirić, A., Turubatović, L., Spasić, S.,& Radetić, P.. (2008). Lipids and glutathione - dependent enzymes in the pig neck. .
https://hdl.handle.net/21.15107/rcub_cer_4990

Vranić D, Spirić A, Turubatović L, Spasić S, Radetić P. Lipids and glutathione - dependent enzymes in the pig neck. 2008;.
https://hdl.handle.net/21.15107/rcub_cer_4990 .

Vranić, Danijela, Spirić, Aurelija, Turubatović, Lazar, Spasić, Snežana, Radetić, Petar, "Lipids and glutathione - dependent enzymes in the pig neck" (2008),
https://hdl.handle.net/21.15107/rcub_cer_4990 .

TY  - JOUR
AU  - Vranić, Danijela
AU  - Spirić, Aurelija
AU  - Turubatović, Lazar
AU  - Spasić, Snežana
AU  - Radetić, Petar
PY  - 2008
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/430
AB  - Pigs' neck meat is predominantly used for barbecues. In order to prevent oxysterols formation during thermal preparation, it is important to be aware of the content of fats, cholesterol and the activity of lipid peroxide reducing enzymes. We examined the activities of lipid peroxide reducing enzymes in the pigs' neck meat, glutathione peroxidase (GSH-Px; EC 1.11.1.9), glutathione reductase (GR; EC 1.6.4.2) as well as lipids and cholesterol content. Investigations showed high activity of both glutathione-dependent enzymes (GSH-Px and GR) in the pigs' neck meat as well as higher lipids content compared to other carcass parts. .
AB  - Meso vrata svinje se, prvenstveno, koristi za roštilj. Radi sprečavanja nastanka oksisterola tokom termičke pripreme važno je da se poznaju sadržaj masti, holesterola i aktivnost enzima koji redukuju lipidne perokside. U radu smo ispitali aktivnosti enzima koji redukuju lipidne perokside u mesu vrata svinja, glutation peroksidaze (GSH-Px; EC 1.11.1.9) i glutation reduktaze (GR; EC 1.6.4.2.), kao i sadržaj masti i holesterola. Ispitivanja su pokazala visoku aktivnost oba glutation-zavisna enzima (GSH-Px i GR) u mesu vrata svinja kao i veći sadržaj masti u odnosu na druge delove trupa. .
T2  - Tehnologija mesa
T1  - Lipids and cholesterol content in pigs' neck and the activity of glutathione-dependent enzymes
T1  - Sadržaj masti i holesterola u vratu svinja i aktivnost glutation zavisnih enzima
VL  - 49
IS  - 5-6
SP  - 169
EP  - 174
UR  - https://hdl.handle.net/21.15107/rcub_cer_430
ER  - 

@article{
author = "Vranić, Danijela and Spirić, Aurelija and Turubatović, Lazar and Spasić, Snežana and Radetić, Petar",
year = "2008",
abstract = "Pigs' neck meat is predominantly used for barbecues. In order to prevent oxysterols formation during thermal preparation, it is important to be aware of the content of fats, cholesterol and the activity of lipid peroxide reducing enzymes. We examined the activities of lipid peroxide reducing enzymes in the pigs' neck meat, glutathione peroxidase (GSH-Px; EC 1.11.1.9), glutathione reductase (GR; EC 1.6.4.2) as well as lipids and cholesterol content. Investigations showed high activity of both glutathione-dependent enzymes (GSH-Px and GR) in the pigs' neck meat as well as higher lipids content compared to other carcass parts. ., Meso vrata svinje se, prvenstveno, koristi za roštilj. Radi sprečavanja nastanka oksisterola tokom termičke pripreme važno je da se poznaju sadržaj masti, holesterola i aktivnost enzima koji redukuju lipidne perokside. U radu smo ispitali aktivnosti enzima koji redukuju lipidne perokside u mesu vrata svinja, glutation peroksidaze (GSH-Px; EC 1.11.1.9) i glutation reduktaze (GR; EC 1.6.4.2.), kao i sadržaj masti i holesterola. Ispitivanja su pokazala visoku aktivnost oba glutation-zavisna enzima (GSH-Px i GR) u mesu vrata svinja kao i veći sadržaj masti u odnosu na druge delove trupa. .",
journal = "Tehnologija mesa",
title = "Lipids and cholesterol content in pigs' neck and the activity of glutathione-dependent enzymes, Sadržaj masti i holesterola u vratu svinja i aktivnost glutation zavisnih enzima",
volume = "49",
number = "5-6",
pages = "169-174",
url = "https://hdl.handle.net/21.15107/rcub_cer_430"
}

Vranić, D., Spirić, A., Turubatović, L., Spasić, S.,& Radetić, P.. (2008). Lipids and cholesterol content in pigs' neck and the activity of glutathione-dependent enzymes. in Tehnologija mesa, 49(5-6), 169-174.
https://hdl.handle.net/21.15107/rcub_cer_430

Vranić D, Spirić A, Turubatović L, Spasić S, Radetić P. Lipids and cholesterol content in pigs' neck and the activity of glutathione-dependent enzymes. in Tehnologija mesa. 2008;49(5-6):169-174.
https://hdl.handle.net/21.15107/rcub_cer_430 .

Vranić, Danijela, Spirić, Aurelija, Turubatović, Lazar, Spasić, Snežana, Radetić, Petar, "Lipids and cholesterol content in pigs' neck and the activity of glutathione-dependent enzymes" in Tehnologija mesa, 49, no. 5-6 (2008):169-174,
https://hdl.handle.net/21.15107/rcub_cer_430 .