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Theory and practice of meat processing

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Issue Title
 
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
"... The development of protein ingredients based on the composites from secondary collagen-containing ..."
 
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 9, No 4 (2024) Comparative characteristics of different grilled beef cuts and application of torch ginger (Etlingera elatior) flower in seasoning Abstract  similar documents
A. M. Ramadhani, T. Suryati, A. Apriantini
"... and high fat content of the meat. The beef was seasoned with torch ginger flower as one of ingredients ..."
 
Vol 9, No 1 (2024) Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates Abstract  PDF (Eng)  similar documents
N. V. Kupaeva, Yu. I. Bogdanova, A. A. Motovilina, D. A. Utyanov, A. S. Knyazeva, M. E. Spirina, V. A. Pchelkina, E. A. Kotenkova
"... 34% (sample 1) or 17% (sample 2) beef broth with 70% water-ethanol extract of yellow onion peels ..."
 
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 10, No 1 (2025) Proteolytic activity of Sechium edule, Cosmos caudatus, Medicago sativa in meat tenderization Abstract  PDF (Eng)  similar documents
B. Budianto, Z. O. Feri, A. Suparmi
"... . Cosmos caudatus Kunth extract showed the highest effectiveness in degrading beef proteins in the zone ..."
 
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 ..."
 
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