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  2. Mirjana Lukić, PhD

Mirjana Lukić, PhD

Researche associate

Department of sensory and physical testing with parasitology

Institute of Meat Hygiene and Technology  

Kaćanskog 13, 11040 Belgrade, Serbia

Мob:      +381 64 19 53 053

Тel:        +381 11 26 50 655

 

E-mail: mirjana.lukic@inmes.rs

 

EDUCATION

2016 – Doctor of Medical Sciences – Veterinary Medicine – Faculty of Veterinary Medicine, University of Belgrade (Doctoral dissertation: Comparative analysis of carcass meatiness and selected parameters of meat in fattening beef )

2008 – Graduated veterinarian, Faculty of Veterinary Medicine, University of Belgrade

 

RESEARCH EXPERIENCE

2020– current – Research Associate, INMES

2014-2020 – Research assistant, INMES

2010-2014 – Research trainee, INMES

2009-2010 – Trainee for researcher, INMES

2008-2009 – Volunteer Trainee, Institute of Hygiene and Meat Technology, INMES

 

WORK  EXPERIENCE

 2023-current- Head of the Department of sensory and physical testing with parasitology

2015-2023 – Deputy Head of the Department of sensory and physical testing with parasitology

2009  – Associate in the Department  of sensory and physical testing with parasitology

 

OTHER ACTIVITIES

  • Member of Scientific council of Institute of meat hygiene and technology.
  • Organisation of scientific meetings

2023 – Deputy President of Program Committee of the 62th International Conference Meat Industry-MeatCon2023, Kopaonik, Serbia 

2021 – Member of Organizing Committee of the 61th International Conference Meat Industry-MeatCon2021, Zlatibor, Serbia

  • Participation in international projects

2015-2019. – TREASURE – „Diversity of local pig breeds and production systems for high quality traditional products and sustainable pork chains“  – Research & Innovation Action financed by European Commission under the Horizon 2020 – grant agreement no. 634476. Position: researcher on the project.

  • Participation in national projects

2011-2019  -“Improvement and development of new technological processes in the production of animal products in order to obtain quality and safe products competitive on the world market”, Project number III 46009,.Project menager: dr Lazar Turubatović. Position: researcher on the project.

2011– 2019 – „ Reducing Sodium Content in Meat Products – Technological Opportunities, Quality Features and Health Aspects”, Project number TR 31083. Project Manager: dr Slobodan Lilić. Position: researcher on the project.

 

AREA OF SCIENTIFIC INTEREST

  • Sensory assessment of food
  • Safety, quality and technology of food of animal origin
  • Nutritional quality of beef and fatty acid compostion of beef meat

 

SELECTED SCIENTIFIC PAPERS

  • Kurćubić, V. S., Lević, S., Pavlović, V., Mihailović, R., Nikolić, A., Lukić, M., Jovanović, J., Danilović, B., Milinković, M., Oz, F., Heinz, V.,  Tomasevic, I. (2024). Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance. Foods, 13(9), 1381. https://doi.org/10.3390/foods13091381.
  • Ksenija D. Nešić, Mirjana S. Lukić, Radmila V. Marković (2024). Fatty acids from beef feed to beef meat. Food and Feed Research, 51 (1), 97-108, DOI: 10.5937/ffr0-50371
  • Mirjana Lukić, Sara Simunović, Stefan Simunović Nutritional approaches to enhance fatty acid composition of beef: a review. (2023) 62st International Meat Industry Conference MEATCON 2023. 1-4 Oktober 2023, Kopaonik, Serbia.  https://doi.org/10.18485/meattech.2023.64.2.34
  • Stefan Simunović, Vesna Ž. Ðordjević, Mladen Rašeta, Mirjana Lukić, José M. Lorenzo, Ilija Djekic, Igor Tomašević (2022) Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis. Foods, 11(8), 1090. https://doi.org/10.3390/foods1108109
  • M Lukić, D Trbović, D Karan, Z Petrović, J Jovanović, J Babic Milijasević and A Nikolić The nutritional and health value of beef lipids − fatty acid composition in grass-fed and grain-fed beef 61th International Meat Industry Conference MEATCON2021, 26-29 September 2021, Zlatibor-Serbia, IOP Conf. Series: Earth and Environmental Science 854 (2021) 012054 IOP Publishing doi:10.1088/1755-1315/854/1/012054
  • Тrbović D., Lukić M., Petronijević R., Lakićević B., Rašeta M., Branković Latić I., Parunović N (2020). Evaluation of n-3 polyunsaturated fatty acid content in various foods: health impact assessment, Meat Technology, 61 (2) 2, 174-178.   https://doi.org/10.18485/meattech.2020.61.2.7
  • M Lukic , D Trbovic , R Petronijevic , V Djordjevic , D Karan , J Babic Milijasevic and Z Petrovic. Chemical composition and fatty acid profile of the longissimus dorsi muscle in Simmental bulls. 60th International Meat Industry Conference MEATCON2019, 22-25 September 2019, Kopaonik-Serbia,  IOP Conf. Series: Earth and Environmental Science 333 (2019) 012075 doi:10.1088/1755-1315/333/1/012075
  • Stefan Simunovic, Sasa Jankovic, Tatjana Baltic, Dragica Nikolic, Jasna Djinovic-Stojanovic, Mirjana Lukic, Nenad Parunovic (2019) Histamine in canned and smoked fishery products sold in Serbia.  Meat technology, 60(1), 8-16.
  • Trbović D., Lakićević B., Lukić M., Janković V.,Petrović Z., Nikolić A., Nastasijević I. (2017). Saturated fatty acids and total fat daily intake through consumption of processed meat products. Meat Technology 58 (1), 16–25. ISSN:2466-4812.
  • Lukić M., Ivanović J., Janjić J, Starčević M., Djordjević J.,Marković R., Baltić Ž.M. (2016). Carcass performance of Simmental and Holstein Friesian beef cattle in Serbia. Meat technology, 57(2), 95-101. ISSN: 2466-4812.
  • Lukić M., Vranić D., Turubatović L., Petrović Z., Milićević D., Karan D., Milijašević M. (2013). Comparison of results of sensory and chemical and physico-chemical investigations of fresh chilled beef packaged in vakuum during storage in retail conditions. Tehnologija mesa,  54 (1), 21-32. ISSN:0494-9846.