Issue | Title | |
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 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 | ||
"... of pork and beef were selected as meat raw materials. To determine the optimal and reproducible method ..." | ||
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 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 8, No 3 (2023) | Study of the process of the frozen raw beef defrosting with its simultaneous massaging in industrial conditions | Abstract PDF (Eng) similar documents |
N. S. Nikolaev, V. N. Kornienko | ||
"... Many meat processing enterprises use the frozen raw meat. Its defrosting and thawing is a crucial ..." | ||
Vol 4, No 4 (2019) | Thawing process calculation of egg ingredients particles in minced meat | Abstract PDF (Eng) similar documents |
V. P. Agafonychev, V. N. Makhonina | ||
"... that at the stage of minced meat mixing, the liquid part of the egg ingredients resulting from the thawing of frozen ..." | ||
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 | ||
"... frequency of detection of spontaneous or idiopathic myopathies. The development of myopathy reduces consumer ..." | ||
Vol 4, No 2 (2019) | TO THE QUESTION ABOUT MEAT FREEZING. REVIEW | Abstract PDF (Eng) similar documents |
Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina | ||
"... of the frozen products. Affected problems, which are appearing during the defrosting of meat, frozen in fresh ..." | ||
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 | ||
"... the most important parameters in the development of mathematical models for food freezing and thawing ..." | ||
Vol 8, No 3 (2023) | The effect of magnetic and electric fields on the processes of food freezing | Abstract PDF (Eng) similar documents |
G. A. Belozerov, A. G. Belozerov, A. V. Konnov | ||
"... thawing. ..." | ||
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 4, No 3 (2019) | ASSESSING THE EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS USING PROTEOMIC METHODS | Abstract PDF (Eng) similar documents |
Irina M. Chernukha, Anastasiya G. Akhremko | ||
"... isomerase 1, myosin light chains 2 were not detected after minced meat was frozen, while tropomyosin alpha 1 ..." | ||
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 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 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 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 1, No 1 (2016) | THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT | Abstract PDF (Eng) similar documents |
M. Kral, K. Honzirkova, M. Pospiech, B. Tremlova, M. Zdarsky | ||
"... meat was studied. The meat samples was frozen in conventional freezer at -18 °C and shock frozen meat ..." | ||
Vol 7, No 3 (2022) | Management of food cold chains traceability amid the COVID‑19 pandemic | Abstract PDF (Eng) similar documents |
N. A. Gorbunova, V. N. Kornienko | ||
"... is presented here. The results of the research show that frozen foods serve as carriers and distributors ..." | ||
Vol 8, No 1 (2023) | Nile perch fish nuggets: Partial replacement of fish flesh with sesame hulls and sunroot — Quality assessment and storage stability | Abstract PDF (Eng) similar documents |
T. G. Abedelmaksoud, A. S. A. Shehata, M. A. M. Fahmy, M. E. Abdel-aziz, A. A. Baioumy | ||
"... , and sensory characteristics of nuggets were evaluated during 3 months of frozen storage at –18 °C. According ..." | ||
Vol 8, No 4 (2023) | Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes | Abstract PDF (Eng) similar documents |
M. A. Al-Shibli, R. M. Al-Ali, A. Z. Hashim, A. B. Altemimi, N. Elsayed, T. G. Abedelmaksoud | ||
"... freezing and thawing or as a result of heat treatment. Heat treatment can cause physical and chemical ..." | ||
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 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 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 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 | ||
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 8, No 2 (2023) | Salmonella enterica species isolated from local foodstuff and patients suffering from foodborne illness: Surveillance, antimicrobial resistance and molecular detection | Abstract PDF (Eng) similar documents |
Z. A. AlShaheeb, Z. A. Thabit, A. G. Oraibi, A. A. Baioumy, T. G. Abedelmaksoud | ||
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 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 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 7, No 2 (2022) | N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE | Abstract PDF (Eng) similar documents |
W. Wang, S. Wang, S. Li | ||
"... The present study aimed to investigate the effect of N-Ethylmaleimide (NEM) on the evaluation of ..." | ||
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 | ||
"... not processed immediately, it will rot. One of the applications of buffalo skin is processing into ..." | ||
Vol 4, No 1 (2019) | THE INFLUENCE OF IONIZING RADIATION ON THE THERMOPHYSICAL PROPERTIES OF MEAT FROM THE BROILER CHICKENS WITH DIFFERENT STRESS RESISTANCE | Abstract PDF (Eng) similar documents |
Roza T. Timakova, Sergey L. Tikhonov, Natal’ya V. Tikhonova, Sergey V. Shikhalev, Leonid S. Kudryashov | ||
"... The studies on the influence of radiation treatment of carcasses from the stress-resistant and ..." | ||
Vol 8, No 2 (2023) | Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation | Abstract PDF (Eng) similar documents |
E. A. Apata, O. O. Olaleye, O. A. Apata, M. T. Olugbemi, A. B. Omojola | ||
"... cuts was frozen for 0, 7, 14 and 21 days. Meat samples were excised each day after thawing for physical ..." | ||
Vol 8, No 4 (2023) | Analysis of antioxidant potential and study of the features of the microstructure in certain types of spices and herbs used in the meat processing industry | Abstract PDF (Eng) similar documents |
V. A. Pchelkina, N. V. Kupaeva | ||
"... Spices and herbs are widely used in the meat processing industry to improve the taste and flavor ..." | ||
Vol 7, No 3 (2022) | Trophological approach in the development of nutrition theories | Abstract PDF (Eng) similar documents |
A. S. Dydykin, V. S. Zamula, Yu. A. Kuzlyakina, E. V. Kryuchenko | ||
Vol 7, No 1 (2022) | Shockwave effects in the technology of meat raw material processing | Abstract PDF (Eng) similar documents |
N. A. Gorbunova | ||
"... Meat tenderness is recognized as the most important quality characteristic determining consumer ..." | ||
Vol 4, No 1 (2019) | PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS | Abstract PDF (Eng) similar documents |
Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Valentina B. Krylova, Andrey V. Kulikovskii | ||
"... The paper presents studies on the presence or formation of d - enantiomers of amino acids in ..." | ||
Vol 7, No 2 (2022) | Influencе of peptides from the bursa of Fabricius in broiler chickens on the functional activity of subpopulations of lymphocytes in immunosuppressed mice | Abstract PDF (Eng) similar documents |
N. A. Kolberg, S. L. Tikhonov, N. V. Tikhonova, L. S. Kudryashov | ||
"... It is known that peptides inhibit the enzymes of viruses and are able to penetrate into cells by ..." | ||
Vol 7, No 3 (2022) | Systemic approach in the development of functional foods for various noncommunicable diseases | Abstract PDF (Eng) similar documents |
I. M. Chernukha, M. A. Nikitina, M. A. Aslanova, A. T. Qusay | ||
Vol 8, No 1 (2023) | Hydrolysate of ovalbumin: production and evaluation of the functional properties of peptides | Abstract PDF (Eng) similar documents |
S. D. Zhamsaranova, S. N. Lebedeva, B. A. Bolkhonov, D. V. Sokolov, B. A. Bazhenova | ||
"... development of functional ingredients that draw the attention of specialists in the food production and ..." | ||
Vol 8, No 4 (2023) | Evaluation of approaches to increase the effectiveness of various disinfectants against biofilm communities of different ages | Abstract PDF (Eng) similar documents |
Yu. K. Yushina, N. A. Nasyrov, E. V. Demkina, E. V. Zaiko, M. D. Reshchikov | ||
"... Disinfectants are used as the main agents against microorganisms circulating on the surfaces of ..." | ||
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 7, No 2 (2022) | Technological approaches to the extraction and purification by ultrafiltration techniques of target protein molecules from animal tissues: a review | Abstract PDF (Eng) similar documents |
E. A. Kotenkova, E. K. Polishchuk | ||
"... Effective isolation and purification of protein is a great challenge nowadays. The key aspect is ..." | ||
Vol 8, No 1 (2023) | Pathological features of the lungs and liver of piglets under conditions of constant vaccination of livestock against circovirus infection | Abstract PDF (Eng) similar documents |
P. V. Burkov, P. N. Shcherbakov, M. A. Derkho, M. B. Rebezov, K. V. Stepanova, A. O. Derkho, A. N. M. Ansori | ||
"... The pathogenicity of PCV 2 in the body of vaccinated piglets was studied based on the results of ..." | ||
Vol 8, No 4 (2023) | Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties | Abstract PDF (Eng) similar documents |
M. Abd Elgadir, A. A. Mariod | ||
"... The objective of this research is to evaluate quality properties and storage stability of beef ..." | ||
Vol 8, No 1 (2023) | Water-holding and water-holding capacity of meat and methods of its determination | Abstract PDF (Eng) similar documents |
L. S. Kudryashov, O. A. Kudryashova | ||
"... The considered topic is of great interest for researchers and practitioners engaged in the ..." | ||
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 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 7, No 1 (2022) | Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste | Abstract PDF (Eng) similar documents |
B. K. Kabdylzhar, A. K. Kakimov, Zh. S. Yessimbekov, G. V. Gurinovich, A. K. Suychinov | ||
"... This article analyses the nutritional value of meat pate produced with the addition of meat-and ..." | ||
1 - 50 of 95 Items | 1 2 > >> |
Search tips:
- Search terms are case-insensitive
- Common words are ignored
- By default articles containing any term in the query are returned (i.e., OR is implied)
- Make sure that a word exists in an article by prefixing it with +; e.g., +journal +access scholarly academic
- Combine multiple words with AND to find articles containing all terms; e.g., education AND research
- Exclude a word by prefixing it with - or NOT; e.g., online -politics or online NOT politics
- Search for an exact phrase by putting it in quotes; e.g., "open access publishing". Hint: Quoting Chinese or Japanese words will help you to find exact word matches in mixed-language fields, e.g. "中国".
- Use parentheses to create more complex queries; e.g., archive ((journal AND conference) NOT theses)