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| Issue | Title | |
| Vol 5, No 1 (2020) | A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE | Abstract PDF (Eng) similar documents |
| Konstantin A. Lehukov, Sergei S. Tsikin | ||
| "... storage for more than 3 days at any temperature, fats (except mutton fat) begin to change their properties ..." | ||
| 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 | ||
| "... The aim of the work was to study an effect of ascorbic acid and the extract of rosemary on fat ..." | ||
| Vol 8, No 2 (2023) | Effect of blueberry (vaccínium myrtíllus) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes | Abstract PDF (Eng) similar documents |
| B. A. Bazhenova, S. Yu. Leskova, R. A. Dobretsky, I. A. Khankhalaeva, D. V. Shalbuev, B. Kong | ||
| "... and left for storage in a closed dark container. During storage, the dynamics of the peroxide number has ..." | ||
| 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 | ||
| "... on the quality of vacuum-packed beef during refrigerated storage are presented. The general chemical composition ..." | ||
| 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 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 | ||
| "... The scientifically substantiated and established temperature and humidity conditions of storage ..." | ||
| 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 | ||
| "... with the processes of protein and fat destruction in canned foods during their storage are fragmented ..." | ||
| 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 | ||
| "... the animal fat with the OA in recipe. During the storage of semi-finished products, Thiobarbituric values ..." | ||
| Vol 4, No 4 (2019) | A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect | Abstract PDF (Eng) similar documents |
| A. V. Gerasimov, B. A. Bazhenova, S. D. Zhamsaranova, Yu. Yu. Zabalueva, N. D. Zambulaeva, A. D. Burkhanova | ||
| "... decomposition products in the meat system during storage of frozen semi-finished minced meat products ..." | ||
| Vol 7, No 4 (2022) | The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics | Abstract PDF (Eng) similar documents |
| T. M. Giro, L. I. Kovalev, A. V. Kulikovskii, M. A. Kovaleva, A. V. Giro, T. Yu. Isaikina | ||
| Vol 8, No 4 (2023) | Strategies for replacing saturated fat in meat products: A review | Abstract PDF (Eng) similar documents |
| E. Son, K. H. Kwon | ||
| "... This paper aims to provide a better understanding of how to replace saturated fat in meat products ..." | ||
| 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 3, No 2 (2018) | METHODOLOGICAL ASPECTS OF LIPID EXTRACTION FROM BIOLOGICAL MATRICES | Abstract PDF (Eng) similar documents |
| Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Andrey V. Kulikovskii | ||
| "... The paper presents the studies on the degree of raw fat extraction from meat systems by various ..." | ||
| Vol 6, No 1 (2021) | Use of iodine and selenium enriched fodder rations for production of fortified young lamb | Abstract PDF (Eng) similar documents |
| T. M. Giro, A. V. Molchanov, A. N. Kozin, A. V. Giro, E. V. Fat’yanov, V. V. Svetlov | ||
| "... a higher protein content and less fat. The ratio of water to protein in all samples was slightly higher ..." | ||
| 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 | ||
| "... ) were studied by comparative method on the first day and the fifth day of their storage. Two-dimensional ..." | ||
| 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 6, No 3 (2021) | Research of the overall chemical and amino acid composition of meat from young animals of new sheep genotypes | Abstract PDF (Eng) similar documents |
| O. N. Orlova, V. S. Mkrtichyan, L. V. Skrypnik, L. V. Krichun | ||
| "... fraction of moisture, fat, protein and ash) and the amino acid composition of mutton from the experimental ..." | ||
| 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 2, No 2 (2017) | INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS | Abstract PDF (Eng) similar documents |
| Dragan Vasilev, Vesna Djordjević, Nedjeljko Karabasil, Mirjana Dimitrijević, Zoran Petrović, Branko Velebit, Vlado Teodorović | ||
| "... Fat reduction in meat products is demanded by consumers concerning health issues but represents ..." | ||
| Vol 3, No 3 (2018) | BIOCHEMICAL TRANSFORMATION OF NATURAL LIPIDS: A REVIEW | Abstract PDF (Eng) similar documents |
| Marina I. Baburina, Natal’ya L. Vostrikova, Andrew N. Ivankin, Aleksandr N. Zenkin | ||
| "... purpose. The indicators of biological efficacy of fats are presented regarding the systematization ..." | ||
| Vol 6, No 1 (2021) | Polymorphism of the gene GDF9 in sheep of Prikatun type of Altai Mountains breedand its correlation with indices of meat rate productivity | Abstract PDF (Eng) similar documents |
| M. I. Selionova, N. A. Podkorytov | ||
| "... by the efficiency of mutton production. One of the promising areas of selection improvement of sheep breeds of meat ..." | ||
| 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 1, No 1 (2016) | EFFECT OF DISINFECTANTS BASED ON POTASSIUM PERSULFATE, HYDROGEN PEROXIDE, GLUTARALDEHYDE AND QUATERNARY AMMONIUM COMPOUNDS ON THE GENETIC MATERIAL OF THE PATHOGEN BACTERIA SPECIFIC TO MEAT PROCESSING INDUSTRY | Abstract PDF (Eng) similar documents |
| V. N. Afonyushkin, K. A. Tabanyukhov, V. S. Cherepushkina, Yu. S. Khomenko, O. P. Tatarchuk | ||
| Vol 9, No 3 (2024) | Sensory testing and quality maintenance of hamburgers containing soybean meat | Abstract PDF (Eng) similar documents |
| F. Fujisawa, H. Seki | ||
| "... without added soybean meat. Furthermore, an increase in the bacteria count and peroxide content ..." | ||
| Vol 9, No 4 (2024) | Gas discharge visualization as a promising tool for meat analysis during its storage | Abstract similar documents |
| A. U. Shkabrou, I. M. Chernukha, V. D. Raznichenka, L. U. Lazovikava, I. I. Andreeva, S. N. Baitava | ||
| "... that occur in meat during its storage. The use of the GDV method for analyzing the food products quality has ..." | ||
| Vol 8, No 2 (2023) | The influence of heat treatment type on the fat component and heterocyclic aromatic amines formation in minced poultry meat products | Abstract PDF (Eng) similar documents |
| M. A. Aslanova, O. K. Derevitskaya, A. S. Dydykin, A. L. Bero, N. E. Soldatova | ||
| "... , indices and parameters of fat oxidation, the level of heterocyclic amines formation in the chopped poultry ..." | ||
| Vol 7, No 4 (2022) | Study of adipose tissue of Kemerovo piglets: Detection of beige adipocytes | Abstract PDF (Eng) similar documents |
| V. A. Pchelkina, I. M. Chernukha, I. A. Korotkiy, N. A. Ilyin | ||
| "... , unlike WAT, which is responsible for energy storage. Pigs do not have classic BAT, and modern breeds ..." | ||
| 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 | ||
| "... in comparison with the experimental samples stored in the EOM. Thus, by 84th hour of storage in the control ..." | ||
| Vol 8, No 2 (2023) | Optical-spectroscopic analysis of colorimetric changes in meat during its storage | Abstract PDF (Eng) similar documents |
| A. U. Shkabrou, I. M. Chernukha, V. D. Raznichenka, L. U. Lazovikava | ||
| "... of storage were researched. It was shown that spectral methods of analysis can potentially be used to assess ..." | ||
| 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 | ||
| "... and management of the cold chain, such as chilled and frozen storage combinations, superchilling, ionizing ..." | ||
| Vol 6, No 2 (2021) | Optimization of protein-lipid comlex by its fatty acid and vitamin composition | Abstract PDF (Eng) similar documents |
| B. A. Bazhenova, A. G. Burkhanova, Yu. Yu. Zabalueva, A. A. Mordovina | ||
| "... beef fat with soybean oil and sunflower oil in the following ratio: rendered beef fat — 73%, sunflower ..." | ||
| Vol 6, No 2 (2021) | An effect of the recipe composition on minced meat properties | Abstract PDF (Eng) similar documents |
| E. V. Tsaregorodtseva | ||
| "... with complete animal proteins. Fat meat raw materials were partly replaced with milk fat. A semi-prepared ..." | ||
| 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 meat, and in order to ensure the same content of frozen-out water (30%), the storage temperature ..." | ||
| Vol 2, No 1 (2017) | COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE | Abstract PDF (Eng) similar documents |
| V. B. Krylova, T. V. Gustova | ||
| "... % by the end of canned food storage duration. Upon sterilization, the losses in protein nitrogen were two ..." | ||
| 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 | ||
| "... were analyzed before treatment and during storage. Sanitary microbiological analyses were carried out ..." | ||
| Vol 9, No 3 (2024) | Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification | Abstract PDF (Eng) similar documents |
| V. E. Wahyuni, I. I. Arief, C. Budima, A. Gunawan | ||
| "... (aw), total acid, water, ash, fat, crude protein, carbohydrate, total LAB, E. coli, S. aureus, texture ..." | ||
| 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 | ||
| "... . hydrogen peroxide 6% and various concentrations of isopropyl alcohol (30%). All products in concentrations ..." | ||
| 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/or fat, while maintaining their texture and quality characteristics. As know, a high intake of dietary ..." | ||
| 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 | ||
| "... of the standard for this type of products by the content of protein (13.2%) and fat (27.8%). The uncooked smoked ..." | ||
| 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 | ||
| "... composition of abdominal fat. The experiment was conducted in the conditions of the physiological courtyard ..." | ||
| 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 | ||
| "... in the control sample decreased during its storage to a range of 12.8 to 14.3. On the first day of treatment ..." | ||
| Vol 7, No 1 (2022) | Influence of preslaughter stress on poultry meat | Abstract PDF (Eng) similar documents |
| O. A. Kudryashova, L. S. Kudryashov | ||
| "... of meat juice during its storage and its weight during heat treatment. Recent publications have been ..." | ||
| Vol 10, No 1 (2025) | Meatball properties as affected by substitution of tapioca with purple sweet potato | Abstract PDF (Eng) similar documents |
| H. Hajrawati, F. Maruddin, M. R. Hakim, Yu. Yulianti, A. N. M. Rasak, S. Suharyanto | ||
| "... meatballs during cold storage. Purple sweet potato is rich in anthocyanins, which act as natural ..." | ||
| 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 | ||
| "... is through food ingestion particularly foods from animals and foods that are rich in fat. In contrast, only ..." | ||
| Vol 8, No 4 (2023) | Entomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by thermal processing methods | Abstract PDF (Eng) similar documents |
| E. S. Apata, I. R. Ebe, O. O. Olaleye, S. A. Olanloye, A. O. Joda | ||
| "... holding capacity (21.78%) and the lowest cooking loss (2.41%). The protein and fat content was higher ..." | ||
| 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 | ||
| "... attitude to pork fat content. This review presents the short history of pig farming in China and Russia ..." | ||
| Vol 9, No 1 (2024) | Development of a premix based on micellar casein for fortification of meat systems with vitamin A | Abstract PDF (Eng) similar documents |
| N. A. Dzhangiryan, V. I. Shipulin, D. N. Volodin | ||
| "... A novel approach to the protection of unstable fat-soluble vitamins, using retinol as an example ..." | ||
| Vol 10, No 1 (2025) | Fast food consumption has a great impact on the aging process — A review | Abstract PDF (Eng) similar documents |
| F. H. Awlqadr, A. B. Altemimi, S. A. Qadir, Z. T. Alkanan, A. M. Faraj, Q. H. ALKaisy, T. G. Abedelmaksoud | ||
| "... foods high in fat and sugar contribute to chronic inflammation — a phenomenon referred ..." | ||
| 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 | ||
| "... , storage tissue, secretory and formative tissues, and their ability to perceive staining with general ..." | ||
| Vol 7, No 1 (2022) | Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology | Abstract PDF (Eng) similar documents |
| E. V. Litvinova, E. I. Titov, S. N. Kidyaev, A. Yu. Sokolov, V. L. Lapshina | ||
| "... -style require intake of meat products with the reduced energy value, minimal amounts of fat, increased ..." | ||
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