Issue | Title | |
Vol 5, No 2 (2020) | The electrohydraulic method for meat tenderization and curing | Abstract PDF (Eng) similar documents |
N. A. Ermoshin, S. A. Romanchikov, O. I. Nikolyuk | ||
"... The paper examines the problem of meat raw material curing in production of whole-piece meat ..." | ||
Vol 4, No 3 (2019) | DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING | Abstract PDF (Eng) similar documents |
Andrey B. Lisitsyn, Irina M. Chernukha, Marina A. Nikitina | ||
"... (ingredients) of the food recipe composition is given. The main descriptors of a food product ..." | ||
Vol 4, No 1 (2019) | LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW | Abstract PDF (Eng) similar documents |
Natalia A. Gorbunova | ||
"... of nitrite when curing meat products. ..." | ||
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 4 (2017) | STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE | Abstract PDF (Eng) similar documents |
R. Sakata, S. Takeda, M. Waga | ||
"... This study was carried out to examine the reddening of meat products due to the addition ..." | ||
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 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 | ||
"... the biochemical transformation of meat proteins upon curing, which resulted in higher rates of biochemical ..." | ||
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 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 6, No 2 (2021) | Factors influencingmicrobial transmission in a meat processing plant | Abstract PDF (Eng) similar documents |
B. Velebit, B. Lakicevic, A. A. Semenova, N. M. Revutskaya, Yu. K. Yushina, V. V. Nasonova | ||
"... . Subsequent stages of meat processing, including mincing, curing, the addition of spices, also promote ..." | ||
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 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 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 3, No 4 (2018) | COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW | Abstract PDF (Eng) similar documents |
Igor B. Tomasevic | ||
"... Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated ..." | ||
Vol 7, No 1 (2022) | Shockwave effects in the technology of meat raw material processing | Abstract PDF (Eng) similar documents |
N. A. Gorbunova | ||
"... acceptability of fresh meat and meat products. Therefore, the development of effective methods for meat ..." | ||
Vol 6, No 4 (2021) | Promotion of cultural heritage — regional and traditional Polish meat products | Abstract PDF (Eng) similar documents |
J. O. Szafrańska, D. M. Stasiak, B. G. Sołowiej | ||
"... individual products and their value (not only cultural, but also qualitative), the EU created special ..." | ||
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 ..." | ||
Vol 2, No 2 (2017) | FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES | Abstract PDF (Eng) similar documents |
A. B. Lisitsyn, I. M. Chernukha, O. I. Lunina | ||
"... to develop modern techniques and product recipes with specified properties for consumers with food ..." | ||
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 8, No 3 (2023) | Histological characteristics and functional properties of red and white parts of m. semitendinosus of slaughter pigs | Abstract PDF (Eng) similar documents |
A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, S. I. Loskutov, N. V. Bogolyubova, R. V. Nekrasov, A. A. Motovilina, Yu. I. Bogdanova | ||
"... can exert a significant effect on quality and economic indicators of meat products. The aim ..." | ||
Vol 7, No 3 (2022) | Aspects of life cycle in its projection onto production of meat and meat-containing canned food: systematic review | Abstract PDF (Eng) similar documents |
T. V. Gustova | ||
"... While choosing one or another product from a wide variety on the market, we intuitively focus ..." | ||
Vol 8, No 4 (2023) | Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects | Abstract PDF (Eng) similar documents |
I. V. Safenkova, N. L. Vostrikova, N. A. Taranova, E. A. Zvereva, B. B. Dzantiev, A. V. Zherdev | ||
"... of meat products is presented below. This review also represents characteristics of methods ..." | ||
Vol 7, No 2 (2022) | Review of new technologies used for meat identification | Abstract PDF (Eng) similar documents |
V. Yu. Kornienko, T. A. Fomina, M. Yu. Minaev | ||
"... issue of food products adulteration and the replacement of one type of meat with another one ..." | ||
Vol 3, No 1 (2018) | POSSIBILITIES OF USING STABLE ISOTOPES FOR IDENTIFICATION OF GEOGRAPHICAL ORIGIN OF MEAT AND MEAT PRODUCTS. A REVIEW | Abstract PDF (Eng) similar documents |
N. A. Gorbunova | ||
"... falsification of geographical origin of food including meat products is a method of analysis of stable ..." | ||
Vol 1, No 3 (2016) | PRINCIPLES OF DETERMINATION OF VALUE IN USE FOR MEAT AND MEAT PRODUCTS BASED ON QUALITY INDICATORS — THE COEFFICIENTS OF CONSUMER PROPERTIES | Abstract PDF (Eng) similar documents |
N. F. Neburchilova, I. V. Petrunina | ||
"... to the qualitative parameters of the raw material constituent was developed. Quality characteristics of meat products ..." | ||
Vol 6, No 3 (2021) | Meat supply chain in the perspective of UN SDGs | Abstract PDF (Eng) similar documents |
I. V. Djekic | ||
"... This paper presents an overview of the meat supply chain in the perspective of main UN sustainable ..." | ||
Vol 7, No 4 (2022) | Mutagenic and/or carcinogenic compounds in meat and meat products: polycyclic aromatic hydrocarbons perspective | Abstract PDF (Eng) similar documents |
E. Oz | ||
"... . Meat and meat products are one of the major sources of PAH exposure. Since PAH intake increases ..." | ||
Vol 1, No 2 (2016) | USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION | Abstract PDF (Eng) similar documents |
A. K. Kakimov, B. B. Kabulov, Zh. S. Yessimbekov, N. A. Kuderinova | ||
"... instead of the basic raw material in meat product production. The comparative analysis of the nutritive ..." | ||
Vol 4, No 4 (2019) | Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products | Abstract PDF (Eng) similar documents |
I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova | ||
"... raw materials and meat products. A large part of literature data confirms that mechanisms of formation ..." | ||
Vol 3, No 1 (2018) | SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY | Abstract PDF (Eng) similar documents |
Tatyana S. Fofanova | ||
"... to an increase in the demand for convenient ready-to-cook meat products that retain healthy components ..." | ||
Vol 4, No 4 (2019) | Products of chemical reactions that occur during high-temperature heat treatment of the meat products | Abstract PDF (Eng) similar documents |
D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova | ||
"... these products. Meat, as a source of full-featured animal protein, is especially popular in this aspect ..." | ||
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 | ||
"... the most important for meat products — these are organoleptic characteristics, in particular ..." | ||
Vol 1, No 4 (2016) | NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD | Abstract PDF (Eng) similar documents |
I. V. Kaltovich, O. V. Dymar | ||
"... New meat products with immunomodulatory effect creation method reflecting differential ..." | ||
Vol 4, No 3 (2019) | METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM | Abstract PDF (Eng) similar documents |
Irina M. Chernukha, Natal’ya L. Vostrikova, Daniil V. Khvostov, Elena A. Zvereva, Nadezhda A. Taranova, Anatoly V. Zherdev | ||
"... . Given the high added value and multicomponent composition, finished meat products are among the most ..." | ||
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 | ||
"... in animal tissues or organs, in meat products during its production processes. It is shown that the process ..." | ||
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 | ||
"... carried out both in Russia and abroad. Meat processing is accompanied by the complex physico-chemical ..." | ||
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 6, No 1 (2021) | Risk identification and assessment in production of meat product packaging | Abstract PDF (Eng) similar documents |
Yu. A. Kuzlyakina, V. S. Zamula, M. V. Kochneva | ||
"... meat semi-finished products. The investigations were carried out in the operating enterprise ..." | ||
Vol 5, No 3 (2020) | Study of the functional product’s protein compounds digestion features | Abstract PDF (Eng) similar documents |
E. R. Vasilevskaya, A. G. Akhremko, E. K. Polishchuk, L. V. Fedulova | ||
"... The aim of the study was to investigate the transformation of meat product’s proteins from pig ..." | ||
Vol 5, No 2 (2020) | Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides | Abstract PDF (Eng) similar documents |
I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova | ||
"... Biologically active peptides (BAP) are regarded as the main products of protein hydrolysis. BAP ..." | ||
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) | LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING | Abstract PDF (Eng) similar documents |
Josef Kameník, Marta Dušková | ||
"... activity against other undesired microorganisms. LAB are important spoilage agents in cooked meat products. ..." | ||
Vol 5, No 1 (2020) | POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW | Abstract PDF (Eng) similar documents |
Nataliya A. Gorbunova | ||
"... of 3D printed meat products. ..." | ||
Vol 2, No 4 (2017) | THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS | Abstract PDF (Eng) similar documents |
V. N. Makhonina, V. P. Agafonychev | ||
"... .77 to 81.14%. The new approach of the definition types of meat poultry and poultry products increases ..." | ||
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 intensification of the thermal processes occurring at various stages of meat product production. Treatment of meat ..." | ||
Vol 1, No 3 (2016) | RISKS ASSOCIATED WITH THE PRESENCE OF ANTIMICROBIAL DRUG RESIDUES IN MEAT PRODUCTS AND PRODUCTS OF ANIMAL SLAUGHTER | Abstract PDF (Eng) similar documents |
D. S. Bataeva, E. V. Zaiko | ||
"... The risks associated with the presence of antimicrobial drug residues in meat and products ..." | ||
Vol 5, No 1 (2020) | DEVELOPMENT OF LITHIUM–CONTAINING FEED ADDITIVE AND ITS USE FOR FORTIFICATION OF CHICKEN BROILERS MEAT AND BY-PRODUCTS | Abstract PDF (Eng) similar documents |
Elena A. Miftahutdinova, Sergey L. Tikhonov, Natal’ya V. Tikhonova | ||
"... meat and by-products in comparison with samples of products taken from the experimental group ..." | ||
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‑19 ..." | ||
Vol 6, No 2 (2021) | Assessment of genotoxic and mutagenic effects of food products by bioassay methods | Abstract PDF (Eng) similar documents |
M. V. Zaytseva | ||
"... and meat products, canned foods, carbonated soft drinks, beer, milk and milk containing products as well ..." | ||
Vol 6, No 2 (2021) | An effect of the recipe composition on minced meat properties | Abstract PDF (Eng) similar documents |
E. V. Tsaregorodtseva | ||
"... , by-products and dairy products. White and red turkey meat and chicken breast fillet provided recipes ..." | ||
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