Order results by:
| Issue | Title | |
| 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 | ||
| "... 11% in raw meat to 5% in a pork sample and 5.3% in a beef sample. The heat treatment of pre-cut ..." | ||
| 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 10, No 1 (2025) | Effect of replacing nitrite with ginger powder in brine solution on the quality of cured beef | Abstract PDF (Eng) similar documents |
| E. S. Apata, O. T. Lasisi, O. O. Olaleye, O. C. Apata, J. E. Okolosi, Y. O. Uthman-Akinhanmi, O. Y. Adedeji, M. A. Hashem | ||
| "... %. The beef was cured with brine injecting and immersing the samples into brine solution for 72 hours ..." | ||
| Vol 10, No 1 (2025) | Prevalence and serotyping of Salmonella in beef carcasses sold in markets of Hama city, Syria | Abstract PDF (Eng) similar documents |
| O. Faour, Kh. Alkoujah | ||
| "... of Hama city, Syria. The study was carried out on 200 beef samples from 20 retail shops in markets of Hama ..." | ||
| Vol 2, No 2 (2017) | TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES | Abstract PDF (Eng) similar documents |
| I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn | ||
| "... . In beef samples (n = 15), the following laboratory parameters were determined: water holding capacity (WHC ..." | ||
| 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 10, No 2 (2025) | Antioxidant activity and color of beef jerky with kluwek | Abstract PDF (Eng) similar documents |
| A. R. Febriana, H. Hajrawati, W. Hatta | ||
| "... Regency, Makassar, Indonesia, was used as an additional ingredient in making ground beef jerky. The part ..." | ||
| 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 | ||
| "... complex of muscle proteins in meat takes place. An effective mode to register the thermal denaturation ..." | ||
| 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 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 | ||
| "... -and-bone paste obtained from chicken bones. In the test samples of the pate, 20% of the poultry meat ..." | ||
| Vol 9, No 2 (2024) | Effect of electrolyzed water on physicochemical and sensory qualities of beef | Abstract PDF (Eng) similar documents |
| G. Biswas, Md. S. Islam, S. M. M. Rahman, S. M. A. Al Mamun | ||
| "... (%) of beef samples ranged from 72.31 ± 0.29 to 73.93 ± 0.30, 19.95 ± 0.16 to 21.91 ± 0.19, 4.28 ± 0.09 to 5 ..." | ||
| Vol 8, No 3 (2023) | Comparative assessment of beef characteristics from young bulls of different breeds and the influence of storage conditions on meat quality indicators | Abstract PDF (Eng) similar documents |
| A. G. Donetskikh | ||
| "... Comparative assessment results for quality indicators of meat samples obtained from Black Pied ..." | ||
| Vol 9, No 1 (2024) | Analysis of the substances migration within the trophic chain “soil — plant — raw meat materials” | Abstract PDF (Eng) similar documents |
| B. Bazhenova, R. A. Egorova, Y. B. Tcybenov, I. A. Khankhalaeva, V. V. Dorzhiewa, M. B. Danilov | ||
| "... and experimental samples of soil, water, plants and mutton meat were examined. The samples taken near the saline ..." | ||
| 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 | ||
| "... meat raw materials and obtained by the methods of deep processing attracts increasing attention ..." | ||
| Vol 10, No 2 (2025) | Evaluating the infrared technique as a novel drying method of the turkish pastirma | Abstract PDF (Eng) similar documents |
| S. G. Batman, O. Sipahioğlu, H. Yetim | ||
| "... Pastirma, a traditional dry-cured meat product from Turkey, is manufactured after a long drying ..." | ||
| 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 | ||
| "... (RSMs) to assess the quality of meat and finished products is rapidly expanding. From the analysis ..." | ||
| Vol 10, No 1 (2025) | Quality evaluation of fresh camel meat dipped in edible citric acid | Abstract PDF (Eng) similar documents |
| M. Abd Elgadir, A. A. Mariod, N. Alrumaih, S. H. S. Mohamed, M. A. Aladhadh, R. R. Alayouni | ||
| "... and the sample treated with 0.5% citric acid. No microorganisms were detected on the first day in camel meat ..." | ||
| 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 | ||
| "... . in meat tenderization. The research included goat meat and beef that was sprinkled with extracts (15% w/w ..." | ||
| 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 2, No 2 (2017) | QUALITY INDICATORS OF BEEF FROM YOUNG BULLS OF VARIOUS DAIRY AND BEEF BREEDS | Abstract PDF (Eng) similar documents |
| S. A. Miroshhikov, A. V. Kharlamov, I. V. Markova | ||
| "... parameters standardized in SanPiN 2.3.2.1078-01. The biological value of meat from beef bulls is higher ..." | ||
| 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 irradiated poultry meat samples accumulate energy of ionizing radiation more intensively, which allows ..." | ||
| 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 10, No 2 (2025) | Biotransformation of horse meat proteins by probiotic microorganisms to reduce allergenicity | Abstract PDF (Eng) similar documents |
| B. A. Bazhenova, S. D. Zhamsaranova, S. N. Lebedeva, A. V. Shсhekotova, S. Yu. Leskova, A. A. Tykheev, R. B. Ayusheeva | ||
| "... : untreated meat samples; test 1: horse meat treated with a starter culture of one strain of Lactobacillus ..." | ||
| 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 1, No 4 (2016) | RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, I. V. Kozyrev | ||
| "... The studies of meat and fat colour and marbling in Longissimus dorsi of different cattle — beef ..." | ||
| 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 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 | ||
| "... at concentrations of 5%, 10%, and 15% in place of beef. The control sample was prepared without any addition ..." | ||
| Vol 10, No 2 (2025) | Identification of priority bacterial groups to optimize sanitary procedures at meat processing plants | Abstract PDF (Eng) similar documents |
| A. A. Makhova, Yu. K. Yushina, E. V. Zaiko, M. A. Grudistova | ||
| "... environment at four pork slaughter and processing plants (MPPs). The sample included plants with various ..." | ||
| 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 10, No 1 (2025) | Assessment of the consumers’ attitude to the alternative meat. Review | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... Cultivated meat technology is a new and pretty controversial food technology presented as a method ..." | ||
| Vol 9, No 1 (2024) | The role of enzymes in the formation of meat and meat products | Abstract PDF (Eng) similar documents |
| D. V. Khvostov, A. Yu. Khryachkova, M. Yu. Minaev | ||
| "... The meat industry is one of the most dynamic and competitive sectors of the food industry ..." | ||
| Vol 10, No 2 (2025) | Antioxidant effect of nigella oil on heated camel and rabbit meat | Abstract PDF (Eng) similar documents |
| Kh. Rachchad, M. Farh, M. E. Khasmi | ||
| "... oil (NO) were evaluated and compared. Samples of rabbit and camel meat were treated with increasing ..." | ||
| Vol 2, No 4 (2017) | CONCEPTUAL APPROACHES TO THE RAPID DETECTION OF CAMPYLOBACTER SPP. IN MEAT OF SLAUGHTER ANIMALS | Abstract PDF (Eng) similar documents |
| D. S. Bataeva, M. Yu. Minaev, Yu. K. Yushina, O. V. Sokolova, E. V. Zajko | ||
| "... that only 0.5–1.7% of publications are related to studying meat of slaughter animals (except for birds ..." | ||
| Vol 9, No 1 (2024) | Rabbit meat as a potential source of multidrug-resistant and enterotoxigenic Staphylococcus aureus strains | Abstract PDF (Eng) similar documents |
| A. F. A. Mahmoud, A. El-S. E. Hafezm, A. F. Abdullatif, A. S. El-tahlawy, R. Ras | ||
| "... of 80 samples of different rabbit meat cuts represented by shoulder, ribs, loin, and thigh (20 of each ..." | ||
| Vol 10, No 1 (2025) | Green processing technology of meat and meat products: A review | Abstract PDF (Eng) similar documents |
| A. S. El-tahlawy | ||
| "... Green processing technologies are revolutionizing the meat industry by addressing ..." | ||
| Vol 7, No 1 (2022) | Dioxins and dioxin-like compounds in meat and meat products | Abstract PDF (Eng) similar documents |
| E. Aoudeh, E. Oz, M. R. Khan, F. Oz | ||
| "... in meat and other foods were reviewed. ..." | ||
| 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 | ||
| "... of this pathogen was found in poultry meat (on average 18.7%) followed by products from beef (13.2%). Meat products ..." | ||
| Vol 7, No 1 (2022) | Scientific challenges in modeling mastication of meat using engineering tools | Abstract PDF (Eng) similar documents |
| I. V. Djekic | ||
| "... meat (as a product) and simulating mastication by using engineering tools. To evaluate these challenges ..." | ||
| 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 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 | ||
| "... of sterilized canned meat are a temperature in a range from 0 to + 20 °С and the air relative humidity not more ..." | ||
| Vol 7, No 1 (2022) | Influence of preslaughter stress on poultry meat | Abstract PDF (Eng) similar documents |
| O. A. Kudryashova, L. S. Kudryashov | ||
| "... In the present article the authors consider the importance of issue of the poultry meat quality ..." | ||
| 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 | ||
| "... Changes in the muscle tissue microstructure lead to changes in meat quality. One of the causes ..." | ||
| 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 | ||
| "... the quality and nutritional value of meat products is protein oxidation, which can occur during storage via ..." | ||
| Vol 2, No 1 (2017) | STUDY ON THE BIOLOGICAL VALUE OF PROTEINS WITH HYPOTENSIVE PROPERTIES FROM AIR-DRIED BEEF | Abstract PDF (Eng) similar documents |
| O. A. Kovaleva, C. M. Zdrabova | ||
| "... -dried beef products on a degree of protein hydration and solubility. The processes of the protein ..." | ||
| 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 | ||
| "... ) on the quality attributes of low fat beef burger. The analysis included: chemical composition, water-holding ..." | ||
| Vol 7, No 2 (2022) | Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective | Abstract PDF (Eng) similar documents |
| E. Oz, F. Oz | ||
| "... Meat and meat products, which have a very important place in terms of nutrition, can endanger ..." | ||
| Vol 9, No 2 (2024) | Chemical composition and broiler meat quality when using melanin | Abstract PDF (Eng) similar documents |
| N. V. Bogolyubova, R. V. Nekrasov, A. A. Zelenchenkova, N. S. Kolesnik, P. D. Lahonin, R. A. Rykov, J. A. Bogolyubova | ||
| "... nutrition on the chemical composition, antioxidant and technological properties of meat, and the fatty acid ..." | ||
| 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 | ||
| "... The development of general conception methodology for the meat-based functional food compositions ..." | ||
| Vol 10, No 2 (2025) | Methods of detecting the veterinary drugs residues and the ways of reducing their content in food products. Review | Abstract PDF (Eng) similar documents |
| N. L. Vostrikova, D. V. Khvostov, D. A. Utyanov, V. A. Zakharova, R. P. Bulgakov, A. V. Zherdev | ||
| "... of antibiotics can be reduced by heat treatment of the meat. However, heat treatment can lead to the formation ..." | ||
| 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 ..." | ||
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