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  2. Д-р Слободан Лилич

Д-р Слободан Лилич

Principal research fellow

Department for Reception of Samples and Issuing of Laboratory Reports

INSTITUTE OF MEAT HYGIENE AND TECHNOLOGY

Kaćanskog 13, 11040 Belgrade, Serbia

Моb: +381 65 32 03 250

Теl:  +381 11 26 50 655

E-mail: slobodan.lilic@inmes.rs

 

EDUCATION

2007 – Doctor of Medical Sciences – Veterinary Medicine, Faculty of Veterinary Medicine, University of Belgrade, (Investigation of the effect of broiler infection with protozoa Eimeria tenella on production results of fattening chickens and some meat quality parameters)

2000 – Master of Veterinary Science, Faculty of Veterinary Medicine, University of Belgrade, (Investigation of major factors of importance for the shelf stable and quality of dried pork)

1995 – Graduated veterinarian, field of Veterinary Medicine, Faculty of Veterinary Medicine, University of Belgrade

 

RESEARCH EXPERIENCE

1997-2005 – Research trainee

2005-2008 – Research assistant

2008-2013 – Research associate

2013-2019 – Senior research associate

2019 – Principal research fellow

 

WORK EXPERIENCE

1996–1997 – Trainee in the Department of Meat Hygiene and Technology, quality control and organoleptic testing with experimental workshop

1997–2001 – Research trainee in the Department of Meat Hygiene and Technology, quality control and organoleptic testing with experimental workshop

2001–2002 – Head of Department for reception of samples and issuing of laboratory reports

2002–2004 – Research trainee in the Department of organoleptic

2004–2007 – Head of Department for reception of samples and issuing of laboratory reports.

2007–2008 – Deputy Director of the Laboratory Sector

2008 – Researcher in the Department of scientific and technical cooperation

2008–2010 – Deputy Head of the Department of scientific and technical cooperation

2010–2014 – Assistant Director for Biotechnological Development (Head of the Laboratory for biotechnological research and control of food safety and quality)

2015–now – Researcher in the Department for reception of samples and issuing of laboratory reports

 

OTHER ACTIVITIES

  • Sensory evaluator of meat and meat products at the Novi Sad Fair.
  • Chairman of the Program Committee of the 57th International Conference of the Meat Industry, Belgrade, 2013.
  • Member of the Editorial board of the journal “Food and Feed Research”, published by the Institute for Food Technology, Novi Sad.
  • Member of the Editorial board of the journal “Journal of Agronomy, Technology and Engineering Management”, published by Faculty of Economics and Engineering Management, University Business Academy, Novi Sad.
  • Member of the Serbian Association of Food Technologists.
  • Member of the international professional association Deutsche Landwirtschafts-Gesellschafts (DLG), Frankfurt am Main, and also sensory assessor/evaluator of said association.
  • Completed the cours „2002 China TCDC International Training Course on Processing of Chinese and Western Style Meat Products“in the CMRC  -China Meat Research Centre, 2002, Bejing, People’s Republic of China (recipient of the fellowship of the Government of the People’s Republic of China).
  • Study visit to the Department of Animals Science, College of Food, Agricultural and Environmental Science, Columbus, Ohio, USA, 2008.
  • (Recipient of the Norman Bourlaug fellowship (The Norman E. Borlaug International Agricultural Science and Technology Fellows Program), USDA (United States Department of Agriculture Washington).
  • Consulting with food business operators.

 

AREA OF SCIENTIFIC INTEREST

Safety and quality of food of animal origin, sensory assessment, reduction of salt and sodium content in meat products, the development of new meat products with reduced sodium content.

 

SELECTED SCIENTIFIC PAPERS

  • Lilić Slobodan, Matekalo-Sverak Vesna (2011). Salt reduction in meat products – challenge for meat industry – invited paper, 56th International Meat Industry Conference, 12th-15th June, Tara, Serbia, Tehnologija mesa, Volume 52, 1, 22-30
  • Slobodan Lilić, Vesna Matekalo-Sverak, Danijela Vranić (2013), Salty Taste – The Need or the Habit. Proceedings International 57th Meat Industry Conference Meat and meat products – perspectives of sustainable production, Belgrade, Serbia, June 10-12th, 48-53
  • Kurcubic V., Maskovic P., Vujic J., Vranic D., Veskovic-Moracanin S., Okanović Dj., Lilic S. (2014). Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage, Meat Science, 4, Vol. 97, 459-467
  • Kurcubic V., Maskovic P., Karan D., Veskovic-Moracanin S., Okanovic Dj., Lilic S., Dzinic N. (2014). Sensory properties of sausage fortified by Kitaibelia vitifolia extract. Agro Food Industry Hi-Tech, 1, Vol. 25, 16-19
  • Lilić, S. Dimitrijević, T. Ilić (2013). Importance of coccidiosis in poultry production. Proceedings 10th International Symposium „Modern Trends in Livestock Production“ Belgrade, Serbia, 2-4 October, 261-278.
  • Lilić, D. Vranić (2015). Salt reduction in meat products – better and healthier future. Proceedings of the 4th International Congress, New Perspectives and Challenges of Sustainable Livestock Production, Belgrade, Serbia, October 7 – 9, 246-262.
  • Lilic S., Saicic S., Vranic D., Trbovic D., Borovic B., Velebit B., Lakicevic B. (2011). Salt and sodium content in dry fermented sausages and dried meat in Serbia. 57th International Congress of Meat Science and Technology, 7-12th August, Ghent, Belgium, USB Proceedings, P382, 1-4.
  • Lilić, D. Šefer, S. Dimitrijević, T. Ilić, S. Ivanović, V. Matekalo-Sverak (2011). Growth performances of broilers hybro G+ provenience. 3rd International Congress „New Perspectives and Challenges of Sustainable Livestock Production“, Belgrade-Zemun, Republic of Serbia, 5-7th October, Biotechnology in animal husbandry, Volume 27, 4, 1643-1648.
  • Slobodan Lilić, Branka Borović, Branko Velebit, Brankica Lakićević, Mladen Rašeta, Jelena Jovanović, Ivana Branković (2012). Microbial profile of dried pork produced with lower salt content. 6th Central European Congress on Food „CEFood Congress, 23rd-26th May, Novi Sad, Serbia, Proceedings, 856-860.
  • Slobodan Lilić, Nikola Stanišić, Dragica Karan, Mladen Rašeta, Ivana Branković, Jelena Jovanović, Mirjana Lukić (2012). Some parameters of dried pork produced with lower salt content. 6th Central European Congress on Food „CEFood Congress, 23rd-26th May, Novi Sad, Serbia, Proceedings, 775-779.
  • Djordje Okanović, Vladimir Kurćubić, Pavle Mašković, Marija Jokanović, Danijela Vranić, Slobodan Lilić, Natalija Džinić (2012). Influence of Kitaibelia vitifolia extract on colour and texture of sremska sausage. XV International Feed Technology Symposium, COST – „Feed for Health“ joing Workshop, 03-05 October, Novi Sad, Serbia, Proceedings, 166-171.
  • Ivana Branković-Lazić, Vladimir Korićanac, Miloš Pavlović, Slobodan Lilić, Danka Maslić-Strižak, Ljiljana Spalević, Zlatko Pejkovski (2013). Content of sodium chloride and sodium in burgers from retail. Proceedings, International 57th Meat Industry Conference, June 10-12, Belgrade, Serbia, 235-238.
  • Mirjana Milanović-Stevanović, Slobodan Lilić, Dragica Karan, Mirjana Lukić, Nenad Parunović, Jelena Babić, Srđan Stefanović (2013). Sensory perception of various sodium chloride and potassium chloride water solutions. Proceedings, International 57th Meat Industry Conference, June 10-12, Belgrade, Serbia, 226-230.
  • Nikola Stanišić, Milica Petrović, Nenad Parunović, Slobodan Lilić, Čedomir Radović, Marija Gogić, Maja Petričević (2013). Physicochemical properties of meat from three different pig breeds. Proceedings, International 57th Meat Industry Conference, June 10-12, Belgrade, Serbia, 190-193.
  • Lilić S., Branković I., Pavlović M., Borović B., Rašeta M., Spalević Lj., Maslić-Strižak D. (2014). Sensory properties of cevapcici produced with various chloride salts. Proceeding of II International Congress „Food Technology, Quality and Safety“, 385−390.
  • Lilić S., Matekalo-Sverak V., Vranić D., Karan D., Rašeta M., Nikolić D., Lukić M. (2014). Possibility of use potassium chloride in the fresh sausages production. Proceeding of II International Congress „Food Technology, Quality and Safety“, 55−59.
  • Vladimir Kurćubić, Slobodan Lilić, Danijela Vranić, Branko Velebit, Branka Borović, Đorđe Okanović (2014). The effect of sodium reduction on the physico-chemical quality and safety of hot dogs. Proceeding of II International Congress „Food Technology, Quality and Safety“, 60-65.
  • Ivana Brankovic Lazic, Mladen Raseta , Dragica Nikolic , Mirjana Lukic , Dragica Karan, Slobodan Lilic (2015). Reducing the sodium chloride content in chicken pate by using potassium and ammonium chloride. International 58th Meat Industry Conference “Meat Safety and Quality: Where it goes?”.Procedia Food Science 5 ( 2015 ) 22 – 25.
  • Slobodan Lilic, Ivana Brankovic, Vladimir Koricanac, Danijela Vranic, Ljiljana Spalevic, Milos Pavlovic, Brankica Lakicevic (2015). Reducing sodium chloride content in meat burgers by adding potassium chloride and onion. International 58th Meat Industry Conference “Meat Safety and Quality: Where it goes?”. Procedia Food Science 5 ( 2015 ) 164 – 167.
  • Vladimir Kurćubić, Đorđe Okanović, Slobodan Lilić, Jasmina Gubić, Danijela Vranić (2015). The effect of sodium content reduction on colour of hot dogs. IV International Congress “Engineering, Environment and Materials in Processing Industry, Jahorina 04.03-06.03.2015., Republic of Srpska, Bosnia and Herzegovina.
  • Ivanovic Snezana, Popov-Raljic Jovanka V, Baltic Milan Z, Zujovic Miroslav, Tomic Zorica, Lilic Slobodan, Pavlovic Ivan (2011). Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat. African Journal of Biotechnology, Volume 10, 80, 18433-18439.
  • Lilić Slobodan, Matekalo-Sverak Vesna, Vranić Danijela (2012). Percepcija slanog ukusa i preferenca prema natrijum-hloridu. Tehnologija mesa, Volume 53, 2, 62–70.
  • Hengl B., M. Šperanda, T. Šperanda, G. Kralik, M. Đidara, S. Lilić (2012). Eterična ulja: utjecaj na tov brojlera, udio osnovnih dijelova u trupu i senzorna svojstva mesa. Meso, Volumen XIV, srpanj-kolovoz, 4, 312-315.
  • Pavlovski, Z. Škrbić, N. Stanišić, S. Lilić, B. Hengl, M. Lukić, V. Petričević (2013). Differences in fatty acid composition of meat between naked neck and two comercial broiler chicken breeds. Biotechnology in Animal Husbandry, 29 (3), 467-476.
  • Lilić Slobodan, Branković Lazić Ivana, Jovanović Jelena, Matekalo-Sverak Vesna, Karan Dragica, Milanović-Stevanović Mirjana, Lukić Mirjana (2013). Mogućnosti proizvodnje pileće jetrene paštete sa smanjenim sadržajem natrijum-hlorida. Tehnologija mesa, 54, 2, 144-149.
  • Stanišić, N. Parunović, M. Petrović, Č. Radović, S. Lilić, S. Stajić, M. Gogić (2014). Changes in chemical and physicochemical characteristics during the production of tradiotional sremska sausage. Biotechnology in Animal Husbandry, 30 (4), 705-715.
  • Šarčević Danijela, Lilić Slobodan, Vranić Danijela (2014). Redukcija soli u ishrani ljudi – globalna strategija u 21. veku. Tehnologija mesa, 55, 2, 162-168
  • Kurcubic V., Maskovic P., Karan D., Veskovic-Moracanin S., Okanovic Dj., Lilic S., Dzinic N. Sensory properties of sausage fortified by Kitaibelia vitifolia extract. Agro Food Industry Hi-Tech, 2014, 25, 1, 16-19
  • Kurcubic V., Maskovic P., Vujic J., Vranic D., Veskovic-Moracanin S., Okanović Dj., Lilic S. Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage. Meat Science, 2014, 97, 4, 459-467
  • Đorđe Okanović, Vladimir Kurćubić, Slobodan Lilić, Jasmina Grubić, Branka Borović. The influence of sodium reduction on the quality and safety of hot dogs. Quality of life, 2015, 6 (1-2), 25-31
  • Djekic I., Radovic C., Lukic M., Stanisic N., Lilic S. Environmental life-cycle assessment in production of pork products. Meso, 2015, 5, 469-476
  • Slobodan Lilić, Danijela Vranić. Promene aktivnosti vode i sadržaja natrijuma, kalijuma, magnezijuma i kalcijuma u svinjskom mesu salamurenom različitim hloridnim solima. Tehnologija mesa, 2015, 56, 2, 137-143
  • Đorđe Okanović, Vladimir Kurćubić, Slobodan Lilić, Jasmina Grubić, Branka Borović (2015). The influence of sodium reduction on the quality and safety of hot dogs. Quality of life, 6 (1-2):25-31.
  • Stanišić, V. Petričević, Z. Škrbić, M. Lukić, Z. Pavlovski, S. Lilić, M. Petričević. Effects of age and time of day of sampling on proximate and fatty acid composition of whole eggs from two strains of laying hens. Archives Animal Breeding, 2015, 58, 151-158
  • Slobodan Lilić, Ivana Branković Lazić, Dragica Karan, Jelena Babić, Mirjana Lukić, Dragica Nikolić, Mladen Rašeta. Effect of sodium chloride reduction in dry fermented sausages on sensory quality parameters and instrumentally measured colour. Meat Technology, 2016, 57, 1, 22-26
  • Slobodan Lilić, Ivana Branković Lazić, Danijela Vranić, Vladimir Korićanac, Dragica Nikolić, Branka Borović, Branko Velebit. Proximate composition, water activity and sodium and potassium content in dry fermented sausages with reduced salt content. Meat Technology, 2016, 57, 2, 110-114
  • Slobodan Lilić, Jelena Babić, Branka Borović, Ljiljana Spalević, Danka Maslić-Strižak, Miloš Pavlović, Milan Milijašević. Effect of sodium chloride reduction in dry pork on sensory quality parameters and instrumentally measured colour. Biotechnology in Animal Husbandry, 2016, 32, 4, 383-391
  • Brigita Hengl, Mislav Đidara, Mirela Pavić, Slobodan Lilić, Marcela Šperanda. Antioxidative status and meat sensory quality of broiler chicken fed with Xtract® and zeolite dietary supplementation. Pakistan Journal of Agricultural Science, 2017, 54, 4, 887-892
  • Slobodan Lilić, Dragica Karan, Jelena Jovanović, Jelena Babić, Branka Borović, Srđan Stefanović, Mladen Rašeta. Possibility of partial replacement of sodium chloride with potassium chloride and ammonium chloride in production of meatballs in tomato sauce. Meat Technology, 2017, 58, 1, 47-51
  • Dušan Živković, Slobodan Lilić, Slaviša Stajić, Danijela Vranić, Dejana Trbović, Nikola Stanišić. Effect of extruded flaxseed enriched diet on physic-chemical and sensory charecteristics of broiler meat. Biotechnology in Animal Husbandry, 2017, 33, 2, 221-231
  • Slobodan Lilić, Ivana Branković Lazić, Danijela Vranić, Mirjana Lukić, Saša Janković, Brankica Lakićević, Milan Milijašević (2017). Suvo svinjsko meso sa smanjenim sadržajem natrijuma
  • Slobodan Lilić, Ivana Branković Lazić, Mladen Rašeta, Branka Borović, Branko Velebit, Jelena Babić, Srđan Stefanović (2017). Fermentisana suva kobasica sa smanjenim sadržajem natrijuma
  • Jelena Babić Milijašević, Milan Milijašević, Danijela Vranić, Jasna Đinović Сtojanović, Slobodan Lilić, Vladimir Korićanac. Effect of Modified Atmosphere Packaging on the Shelf Life of Chilled Common Carp (Cyprinus carpio) Steaks: Chemical and Sensory Attributes. Czech Journal of Food Science, 36, 2018.
  • Slaviša Stajić, Nikola Stanišić, Steva Lević, Vladimir Tomović, Slobodan Lilić, Danijela Vranić, Marija Jokanović, Dušan Živković. Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. Polish Journal of Food and Nutritional Sciences, 68, 4, 367-375
  • I Brankovic Lazic, S Lilic J Jovanovic, M Raseta, B Mrdovic, D Trbovic and I Nastasijevic. Assessment of sensory and chemical parameters of tea sausage. The 60th International Meat Industry Conference MEATCON2019. IOP Conf. Series: Earth and Environmental Science 333 (2019) 012048
  • S Lilic, D Nikolic, I Brankovic Lazic, B Borovic, B Baltic, V Koricanac and D Vranic.
    Sodium and potassium contents and ratios in pork stews produced with lower amounts of sodium chloride. The 60th International Meat Industry Conference MEATCON2019. IOP Conf. Series: Earth and Environmental Science 333 (2019) 012074
  • Branka Borović, Slobodan Lilić, Jelena Babić Milijašević, Mirjana Lukić, Tatjana Baltić, Nenad Parunović, Jelena Jovanović (2020). Pileći ćevapčići sa smanjenim sadržajem natrijuma hlorida
  • Slaviša Stajić, Igor Tomašević, Nikola Stanišić, Vladimir Tomović, Slobodan Lilić, Danijela Vranić, Francisco Barba, Jose Lorenco, Dušan Živković (2020). Quality of dry-fermented sausages with backfat replacement. Fleischwirtschaft, 7, 74-81
  • Jelena Babić Milijašević, Milan Milijašević, Slobodan Lilić, Jasna Đinović-Stojanović, Branka Borović, Jelena Jovanović, Aleksandra Nikolić. Changes of sensory atributes of chilled vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets. Biotechnology in Animal Husbandry 37 (3), 213-222, 2021
  • B Borovic, S Lilic, J Milijasevic, T Baltic, J Jovanovic, T Geric, M Milijasevic. Possibility of partial replacement of sodium chloride with potassium chloride and ammonium chloride in chicken ćevapčići (kebabs). 61st International Meat Industry Conference. IOP Conf. Series: Earth and Environmental Science 854 (2021) 012010
  • J Jovanovic, A Nikolic, I Brankovic Lazic,k B Mrdovic, M Raseta, S Lilic, T Geric
    Food contact surfaces and food handler’s hygiene in one Serbian retail chain – estimation and trend
    61st International Meat Industry Conference. IOP Conf. Series: Earth and Environmental Science 854 (2021) 012041
  • D Vranic, V Koricanac, D Milicevic, J Djinovic-Stojanovic, T Geric, S Lilic, Z Petrovic.
    Nitrite content in meat products from the Serbian market and estimated intake
    61st International Meat Industry Conference. IOP Conf. Series: Earth and Environmental Science 854 (2021) 012106
  • Tamara Gerić, Slobodan Lilić, Jelena Babić Milijašević, Danijela Vranić, Jelena Jovanović, Tatjana Baltić, Branka Borović. Dieatery salt/sodium intake through consumption of animal origin foodstuffs available on the Serbian market. Meat Technology, Vol. 62, No. 01, 2021, 33-40