Issue | Title | |
Vol 3, No 4 (2018) | THE STUDY OF ORGANOLEPTIC AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PORK MUSCLE TISSUE NOR AND PSE AT THE INDUSTRIAL ENTERPRISES OF THE SOUTHERN FEDERAL DISTRICT | Abstract PDF (Eng) similar documents |
Olga N. Orlova, Vitaliy S. Mkrtichyan, Ludmila V. Skripnik, Ludmila V. Krichun | ||
"... of muscle tissue of NOR and PSE pork, obtained from animals transported at distances of 50 and 170 km ..." | ||
Vol 3, No 3 (2018) | THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK | Abstract PDF (Eng) similar documents |
Oksana A. Kovaleva, Katherine M. Zdrabova | ||
"... The aspects of the blueberry concentrated juice application in the production of dried pork ..." | ||
Vol 3, No 3 (2018) | COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME | Abstract PDF (Eng) similar documents |
Irina M. Chernukha, Anastasiya G. Akhremko | ||
"... The paper presents the studies on the autolytic transformations in pork and beef samples ..." | ||
Vol 1, No 1 (2016) | NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT | Abstract PDF (Eng) similar documents |
Yu. Yu. Zabalueva, B. A. Bazhenova, K. S. Nazimova | ||
"... smoked pork product with the complex brine. It was found that the use of the starter cultures ..." | ||
Vol 3, No 4 (2018) | APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE | Abstract PDF (Eng) similar documents |
Irina M. Chernukha, Anastasiya G. Akhremko | ||
Vol 4, No 3 (2019) | SUBSTANTIATION OF THE METHOD OF MEAT SAMPLE PREPARATION FOR INSTRUMENTAL DETERMINATION OF CONSISTENCY | Abstract PDF (Eng) similar documents |
Kirill I. Spiridonov, Victoria V. Nasonova, Elena K. Tunieva | ||
"... the most important for meat products — these are organoleptic characteristics, in particular ..." | ||
Vol 1, No 1 (2016) | ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF ENVIRONMENTALLY FRIENDLY MEAT RAW MATERIAL BY INTENSIFICATION OF THE MECHANISMS OF THE METABOLIC PROCESSES IN GILTS | Abstract PDF (Eng) similar documents |
T. M. Giro, Zh. G. Egorova, V. S. Avdeenko, A. V. Molchanov | ||
"... composition of pork. Simultaneous triggering of the systemic catabolic and local anabolic reactions in gilts ..." | ||
Vol 8, No 3 (2023) | Histological characteristics and functional properties of red and white parts of m. semitendinosus of slaughter pigs | Abstract PDF (Eng) similar documents |
A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, S. I. Loskutov, N. V. Bogolyubova, R. V. Nekrasov, A. A. Motovilina, Yu. I. Bogdanova | ||
"... into account in breeding work and quality assessment of pork from slaughter animals. ..." | ||
Vol 6, No 1 (2021) | Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma | Abstract PDF (Eng) similar documents |
N. Yu. Moskalenko, O. A. Kudryashova, L. S. Kudryashov, S. L. Tikhonov, N. V. Tikhonova, V. V. Pestov | ||
"... of 2–4 °C for 10 days. Organoleptic indices, moisture weight fraction, changes in pH and water activity ..." | ||
Vol 4, No 3 (2019) | MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION | Abstract PDF (Eng) similar documents |
Anastasiia A. Semenova, Tatiana G. Kuznetsova, Victoria V. Nasonova, Roman V. Nekrasov, Nadezhda V. Bogolyubova | ||
"... and technological properties of meat, and leads to emergence of different pathological conditions (PSE or RSE meat ..." | ||
Vol 4, No 1 (2019) | STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING | Abstract PDF (Eng) similar documents |
Vladimir M. Stefanovskiy, Evgeny V. Morozov, Vyacheslav M. Bоuznik | ||
"... Visualization of changes in shape and size of the frozen residue during the thawing of ground pork ..." | ||
Vol 2, No 3 (2017) | AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF MEAT SEMI-PREPARED PRODUCTS | Abstract PDF (Eng) similar documents |
Marietta A. Aslanova, Andrei S. Dydykin, Lilija V. Fedulova, Olga K. Derevitskaya | ||
"... and pork semi-prepared products in pieces. The semi-prepared products were treated using the experimental ..." | ||
Vol 7, No 1 (2022) | Influence of preslaughter stress on poultry meat | Abstract PDF (Eng) similar documents |
O. A. Kudryashova, L. S. Kudryashov | ||
"... contributes to appearance of meat with various defects in muscle tissue: PSE meat, that features low pH, pale ..." | ||
Vol 8, No 4 (2023) | Comparative analysis of local pig breeds in China and Russia | Abstract PDF (Eng) similar documents |
K. Zhao, A. B. Lisitsyn, J. Zhang, I. M. Chernukha, H. H. Li, O. I. Lunina, H. G. Tang, L. V. Fedulova, L. H. Chen | ||
"... Pork is a favorite type of meat with a large share in the structure of consumption worlwide ..." | ||
Vol 1, No 2 (2016) | REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES | Abstract PDF (Eng) similar documents |
V. B. Krylova | ||
"... fractions in the canned products from beef and pork was different during storage. For example, a decrease ..." | ||
Vol 4, No 2 (2019) | DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS | Abstract PDF (Eng) similar documents |
Marianna I. Kremenevskaya, Ruslan V. Dobryagin, Vladimir V. Bogomolov, Sergey I. Snarkiy | ||
"... hydrolysates of beef hide split, pork skin and blood plasma in a ratio of 45:45:10 was established ..." | ||
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 | ||
"... to NOR and DFD meat. It was established that at a difference of the cryoscopic temperature of 0,3 °С ..." | ||
Vol 7, No 1 (2022) | Comparison of the proteomic profile of pork byproducts during their storage | Abstract PDF (Eng) similar documents |
A. G. Akhremko, V. V. Nasonova, M. E. Spirina, N. N. Godswill | ||
"... In this article, the proteomic profiles of pork by-products (snout, tongue, liver, kidney, spleen ..." | ||
Vol 4, No 3 (2019) | THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Eng) similar documents |
Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev | ||
"... during the process of thermal denaturation of muscle proteins of pork, beef, chicken and turkey were ..." | ||
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 | ||
"... dorsi samples of NOR and DFD grades. It was found that DFD beef is characterized by 10% to 12% higher ..." | ||
Vol 1, No 2 (2016) | IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION OF CATTLE AND PIG CARCASSES WITH PATHOGENS AT SLAUGHTER AND PROCESSING | Abstract PDF (Eng) similar documents |
D. S. Bataeva, Yu. K. Yushina, E. V. Zaiko | ||
"... and cuts) and meat semi-prepared products from beef and pork for the presence of the microorganisms ..." | ||
Vol 6, No 4 (2021) | Application of concave induction cooking to improve the texture and flavor of braised pork | Abstract PDF (Eng) similar documents |
D. Da, C. Li | ||
"... the quality of braised pork belly. Pork belly cubes were subjected to concave induction cooking (2000 W ..." | ||
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 | ||
"... meat types (beef, pork, chicken) facilitates an increase in a degree of system hydrophilicity ..." | ||
Vol 1, No 4 (2016) | RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF | Abstract PDF (Eng) similar documents |
V. M. Stefanovskiy, I. A. Polyakov, V. V. Petrov | ||
"... of raw material (NOR, DFD, PSE), cryoscopic temperature that determines the degree of water ..." | ||
Vol 2, No 4 (2017) | STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE | Abstract PDF (Eng) similar documents |
R. Sakata, S. Takeda, M. Waga | ||
"... of natural yellow salt (YS) and carbon monoxide (CO). Following YS or NaCl addition at 2% to pork subsequent ..." | ||
Vol 3, No 4 (2018) | IDENTIFICATION OF RISKS ASSOCIATED WITH RAW MATERIALS OF ANIMAL ORIGIN | Abstract PDF (Eng) similar documents |
Elena V. Zajko, Dagmara S. Bataeva | ||
"... was 26.7 %, pork –35.3 %, and poultry meat — 42.9 %. At the same time, Salmonella spp. was absent ..." | ||
Vol 5, No 4 (2020) | The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions | Abstract PDF (Eng) similar documents |
A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva | ||
"... with partial replacement of meat raw materials were used. Pork fat, soy protein and potato starch were used ..." | ||
Vol 1, No 4 (2016) | NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD | Abstract PDF (Eng) similar documents |
I. V. Kaltovich, O. V. Dymar | ||
"... : beef, pork, rabbit meat, broiler chicken meat, turkey, veal, ostrich meat, which have high content ..." | ||
Vol 2, No 4 (2017) | THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS | Abstract PDF (Eng) similar documents |
V. N. Makhonina, V. P. Agafonychev | ||
"... and water-floating bird and is comparable to similar measures for beef and pork. Was given the quantitative ..." | ||
Vol 1, No 1 (2016) | STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Eng) similar documents |
E. K. Tunieva, I. Dederer | ||
"... with grinded pork longissimus muscle samples salted with sodium chloride at level of 2.0% and with salt ..." | ||
Vol 8, No 3 (2023) | Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour | Abstract PDF (Eng) similar documents |
A. K. Suychinov, G. T. Zhumanova, I. V. Mironova, E. T. Akhmadullina, N. N. Kadirov, Z. A. Galiyeva, O. V. Neverova | ||
Vol 1, No 1 (2016) | PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS | Abstract PDF (Eng) similar documents |
A. B. Lisitsyn, M. A. Nikitina, A. N. Zakharov, E. B. Sus, V. V. Nasonova, L. I. Lebedeva | ||
"... the influence of animal proteins (beef and pork) on the physico-chemical and functional properties before ..." | ||
Vol 7, No 2 (2022) | Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs | Abstract PDF (Eng) similar documents |
D. V. Khvostov, N. L. Vostrikova, I. M. Chernukha | ||
"... .0%). In experimental samples of pork hearts and arteries 7 peculiar marker peptides were identified. FFESFGDL ..." | ||
Vol 8, No 3 (2023) | Comparative antioxidant effect of ascorbic acid and rosemary extract | Abstract PDF (Eng) similar documents |
E. K. Tunieva, V. V. Nasonova, N. M. Revutskaya | ||
"... oxidation, color characteristics, pH and moisture binding capacity of minced pork during cold storage ..." | ||
Vol 8, No 1 (2023) | The effect of long skin soaking in the calcium solution on the quality of rambak crackers from buffalo skin | Abstract PDF (Eng) similar documents |
A. Chairil, . Irhami, H. A. Umar, . Irmayanti | ||
"... were the water content, yield, volume expansion, and organoleptic characteristics such as taste, aroma ..." | ||
Vol 7, No 2 (2022) | Raman spectroscopic techniques for meat analysis: A review | Abstract PDF (Eng) similar documents |
V. A. Pchelkina, I. M. Chernukha, L. V. Fedulova, N. A. Ilyin | ||
"... of fatty acids, organoleptic parameters, autolysis and spoilage indicators, authentication of raw materials ..." | ||
Vol 5, No 2 (2020) | An effect of the animal condition after gas stunning on quality of slaughter products from Large White pigs | Abstract PDF (Eng) similar documents |
A. A. Semenova, A. I. Sinichkina, I. V. Kozyrev, T. M. Mittelstein | ||
"... on the condition of the internal organs and pork functional-technological characteristics. The experiment ..." | ||
Vol 7, No 3 (2022) | Postslaughter state of muscle tissue of pigs depending on the duration of pre-slaughter fasting | Abstract PDF (Eng) similar documents |
A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, T. G. Kuznetsova, A. I. Sinichkina, S. I. Loskutov, M. G. Chabaev, N. V. Bogolyubova | ||
"... ” fibers (r = –0.5337), which positively influenced pork quality. Groups 1, 2 and 3 were characterized ..." | ||
Vol 7, No 4 (2022) | Prevalence of Listeria monocytogenes in meat products during 2017–2019 depending on technological factors and seasons | Abstract PDF (Eng) similar documents |
Yu. K. Yushina, O. A. Kuznetsova, A. V. Tutelyan, M. A. Grudistova, D. S. Bataeva, M. D. Reshchikov, I. S. Tartakovsky, Yu. A. Nikolaev | ||
"... from mixed raw materials (beef and pork) accounted for 5.3% of tested samples, while in pork semi ..." | ||
Vol 5, No 3 (2020) | Study of the functional product’s protein compounds digestion features | Abstract PDF (Eng) similar documents |
E. R. Vasilevskaya, A. G. Akhremko, E. K. Polishchuk, L. V. Fedulova | ||
"... .0; 2 min), “stomach” phase (pork pepsin, pH 3.0; 120 min), “intestine” phase (pork pancreatin, pH 7 ..." | ||
Vol 6, No 4 (2021) | Promotion of cultural heritage — regional and traditional Polish meat products | Abstract PDF (Eng) similar documents |
J. O. Szafrańska, D. M. Stasiak, B. G. Sołowiej | ||
"... in preserving the tradition. The most popular types of meat in Poland are pork, beef, and then poultry ..." | ||
Vol 5, No 1 (2020) | ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT | Abstract PDF (Eng) similar documents |
Marina A. Nikitina, Irina M. Chernukha, Andrey B. Lisitsyn | ||
"... integral index: physico-chemical, functional-technological and organoleptic. ..." | ||
Vol 6, No 4 (2021) | Comparative proteomic study of pig muscle proteins during growth and development of an animal | Abstract PDF (Eng) similar documents |
A. G. Akhremko, E. S. Vetrova | ||
"... The production of high-quality pork is closely related to the growth and development of muscle ..." | ||
Vol 6, No 2 (2021) | An effect of the recipe composition on minced meat properties | Abstract PDF (Eng) similar documents |
E. V. Tsaregorodtseva | ||
"... . It was proved that replacement of the main raw materials in recipes with pork heart, ginger, cheese and chicken ..." | ||
Vol 6, No 1 (2021) | The effect of essential oils on quality and safety parameters of meat during its storage | Abstract PDF (Eng) similar documents |
A. U. Shkabrou, V. D. Raznichenka, L. Y. Kharkevich | ||
"... on the structural components of meat, its physical and chemical, organoleptic and microbiological quality indices ..." | ||
Vol 5, No 2 (2020) | An effect of anti-stress feed additives on broiler productivity and meat quality | Abstract PDF (Eng) similar documents |
E. A. Miftakhutdinova, S. L. Tikhonov, N. V. Tikhonova, R. T. Timakova | ||
"... .1%, high organoleptic indices of meat were ensured, the protein content in white and red chicken meat ..." | ||
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 organoleptic properties of products are closely related to the structure and functionality of myofibrillar ..." | ||
Vol 6, No 1 (2021) | Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo) | Abstract PDF (Eng) similar documents |
A. A. Baioumy, T. G. Abedelmaksoud | ||
"... .61% of dietary fiber. The result also showed that the usage of OA has a positive impact on organoleptic ..." | ||
Vol 6, No 4 (2021) | Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles | Abstract PDF (Eng) similar documents |
I. E. Gorlov, S. E. Bozhkova, A. R. Nichiporova, Y. D. Danilov, M. I. Slozhenkina, E. A. Romanenko | ||
"... organoleptic characteristics, the yield of the product increases by 9.0–12.0%, depending on the formulation ..." | ||
Vol 3, No 1 (2018) | THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS | Abstract PDF (Eng) similar documents |
Leonid S. Kudryashov, Vadim A. Kupriyanov, Ivan T. Scherbakov, Valentina B. Krylova, Tatyana V. Gustova | ||
"... the traditional organoleptic properties of the product. There were carried out comparative morphometric ..." | ||
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