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| Issue | Title | |
| 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 | ||
| "... The overview of studies of freezing and defrosting of raw meat, conducted during the recent years ..." | ||
| 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 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 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 | ||
| "... One of the primary issues with processed foods during heat treatment and freezing storage is fat ..." | ||
| Vol 5, No 1 (2020) | CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE | Abstract PDF (Eng) similar documents |
| Yuriy M. Berezovskiy, Igor A. Korolev, Taras A. Sarantsev | ||
| "... , we propose an approach to modeling the phase change process of meat during its freezing on the basis ..." | ||
| 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 | ||
| "... meat from porcine m. longissimus dorsi by two-dimensional electrophoresis are presented. The most ..." | ||
| 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 | ||
| "... the migration of moisture is due to frozen crust formation during partial freezing of the body. During partial ..." | ||
| 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 | ||
| "... be 15% to 20%. The development of superchilling as a way of storing meat requires high accuracy of freezing time calculation ..." | ||
| Vol 11, No 1 (2026) | Development and evaluation of low-fat chicken burgers using chicken feet meat as a functional fat replacer | Abstract PDF (Eng) similar documents |
| A. A. Baioumy, R. M. Mohamed, T. G. Abedelmaksoud | ||
| "... The increasing demand for healthier meat products has encouraged the development of innovative fat ..." | ||
| 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 | ||
| "... — a continuous cold chain of perishable food products, including meat products, under the conditions of COVID ..." | ||
| 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 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 | ||
| "... , that skinning method be encouraged if meat from Red-sokoto male goats is to be frozen and the period of freezing ..." | ||
| 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 | ||
| "... . A technological method to eliminate these problems is freezing egg ingredients before adding to minced meat ..." | ||
| Vol 2, No 4 (2017) | COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES | Abstract PDF (Eng) similar documents |
| I. Nastasijevic, B. Lakicevic, Z. Petrovic | ||
| "... Meat is a perishable product with a short shelf life and therefore short selling times. Therefore ..." | ||
| Vol 1, No 3 (2016) | ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES «STEWED BEEF OF THE TOP GRADE» UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STORAGE | Abstract PDF (Eng) similar documents |
| V. B. Krylova, T. V. Gustova | ||
| "... condition was considerably higher than in case of alternating freezing and defrosting. The degree ..." | ||
| 1 - 15 of 15 Items | ||
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