Sasa Novakovic

Meat Technologist

Research Interests

My research focuses on developing innovative techniques to analyse and control biochemical and molecular processes during the post-slaughter stage, specifically in the transformation from muscle to meat. The primary goal is to understand the factors influencing meat tenderness and design interventions to minimize current variability in meat quality.

Meat quality traits of interest include technological and sensory aspects of muscle and meat quality, including pH decline, colour, tenderness, juiciness, flavour and water-holding capacity.

Another area of interest involves the production and examination of meat products, exploring the partial and total replacement of synthetic additives with natural alternatives and assessing their impact on the quality.

Education

PhD. Food Sciences – Meat Science and Technology (2021)

Publications

Novaković, S., I. Djekic, M. Pešić, A. Kostić, D. Milinčić, N. Stanisavljević, A. Radojević, and I. Tomasevic. "Bee Pollen Powder as a Functional Ingredient in Frankfurters." Meat Science 182 (2021).
Novakovic, S., I. Djekic, A. Klaus, J. Vunduk, V. Đorđević, V. Tomovic, S. Koćić-Tanackov, J. M. Lorenzo, F. J. Barba, and I. Tomasevic. "Application of Porcini Mushroom (Boletus Edulis) to Improve the Quality of Frankfurters." Journal of Food Processing and Preservation 44, no. 8 (2020).
Novakovic, S., I. Djekic, A. Klaus, J. Vunduk, V. Djordjevic, V. Tomović, B. Šojić, S. Kocić-Tanackov, J. M. Lorenzo, F. J. Barba, and I. Tomasevic. "The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter During Refrigerated Storage." Foods 8, no. 12 (2019).
Novaković, S., and I. Tomašević. "A Comparison between Warner-Bratzler Shear Force Measurement and Texture Profile Analysis of Meat and Meat Products: A Review." Paper presented at the IOP Conference Series: Earth and Environmental Science 2017.
Škrlep, M., I. Tomašević, D. Mörlein, S. Novaković, M. Egea, M. D. Garrido, M. B. Linares, I. Peñaranda, M. Aluwé, and M. Font-I-furnols. "The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—an Overview with Recommendations." Animals 10, no. 10 (2020): 1-26.