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Theory and practice of meat processing

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Vol 6, No 3 (2021) Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures Abstract  PDF (Eng)  similar documents
Yu. M. Berezovsky, I. A. Korolev, T. A. Sarantsev
"... , cryoscopic temperature, frozen moisture proportion and thermal conductivity factor for beef M. longissimus ..."
 
Vol 1, No 2 (2016) EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF Abstract  PDF (Eng)  similar documents
M. A. Dibirasulaev, G. A. Belozerov, D. M. Dibirasulaev, D. E. Orlovsky
"... the quantity of frozen-out water proposed by V. Zhadan, V. Latyshev, J. Nagаоka, L. Riedel, D. Ryutov and G ..."
 
Vol 1, No 1 (2016) STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL Abstract  PDF (Eng)  similar documents
A. B. Lisitsyn, V. I. Ivashov, B. R. Kapovsky, O. E. Kozhevnikova
"... Abstract Currently, frozen meat blocks are widely used in meat processing for production ..."
 
Vol 5, No 4 (2020) A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization Abstract  PDF (Eng)  similar documents
A. G. Belozerov, Y. M. Berezovskiy, I. A. Korolev, T. A. Sarantsev
"... of free water phase transition in beef with initial moisture in a range of 37% to 80% occurs ..."
 
Vol 1, No 4 (2016) INFLUENCE OF THE RADISH HOMOGENATE ON THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MODEL MINCED MEAT Abstract  PDF (Eng)  similar documents
E. B. Bitueva, T. V. Biltrikova
"... . In the experimental samples, the water binding capacity increased with an increase in the radish homogenate content ..."
 
Vol 6, No 2 (2021) An effect of the recipe composition on minced meat properties Abstract  PDF (Eng)  similar documents
E. V. Tsaregorodtseva
"... for sausages for grilling were compared before and after cooking by the pH level, moisture mass fraction, water ..."
 
Vol 5, No 2 (2020) Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products Abstract  PDF (Eng)  similar documents
A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi
"... and water retention using this technology is an important task for the production of healthy food products. ..."
 
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