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| Issue | Title | |
| 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 | ||
| "... development of individual recommendations for each plant will reduce the risks of microbial contamination ..." | ||
| 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 | ||
| "... The review paper examines the main risk factors for microbial contamination of meat at different ..." | ||
| Vol 7, No 1 (2022) | Shockwave effects in the technology of meat raw material processing | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... material under processing. The results of the investigations of a shockwave effect on meat tenderness ..." | ||
| Vol 4, No 2 (2019) | TECHNOLOGICAL INNOVATIONS FOR TREATMENT OF CASINGS | Abstract PDF (Eng) similar documents |
| Vera V. Eveleva, Tatyana M. Cherpalova, Elena A. Shipovskaya | ||
| "... : microbial contamination of casings; titratable acidity, active acidity, density of test samples of the ..." | ||
| Vol 7, No 2 (2022) | Loop-mediated isothermal amplification (LAMP) method for fast detection of Campylobacter spp in meat food products and environmental objects of a processing plant’s | Abstract PDF (Eng) similar documents |
| Yu. K. Yushina, E. V. Zajko, M. A. Grudistova, M. D. Reshchikov, N. A. Nasyrov, D. V. Nikitchenko | ||
| "... of Campylobacter spp. scarce presence (10 CFU/25 g) in meat, meat products, as well as carcass swabs and production ..." | ||
| Vol 10, No 3 (2025) | Air sanitation in chicken processing using SAEW: Mist vs forced-air | Abstract PDF (Eng) similar documents |
| K. Muliasari, K. Yutaka, K. Mito, H. Mareto, S. Takashi | ||
| "... In the chilling step of chicken processing, air systems are used for cooling or draining ..." | ||
| 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 | ||
| "... It is known that processing methods ensuring partial or full microbial inactivation are quite ..." | ||
| Vol 1, No 2 (2016) | IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION OF CATTLE AND PIG CARCASSES WITH PATHOGENS AT SLAUGHTER AND PROCESSING | Abstract PDF (Eng) similar documents |
| D. S. Bataeva, Yu. K. Yushina, E. V. Zaiko | ||
| "... stages of their slaughter and processing was assessed. The analysis of meat (carcasses, half carcasses ..." | ||
| Vol 7, No 4 (2022) | Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat | Abstract PDF (Eng) similar documents |
| S. Seleshe, E. Seifu, S. W. Kidane | ||
| "... concentrations on the microbial quality of Quanta: Ethiopian dried red meat. The experiment had seven treatments ..." | ||
| 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 | ||
| "... 20% chicken feet meat. Proximate composition, physicochemical characteristics, oxidative stability, microbial ..." | ||
| Vol 9, No 4 (2024) | Exploring the potential reservoirs of Pseudomonas spp. bacteria at meat processing factories and poultry farms | Abstract similar documents |
| D. S. Bataeva, Yu. K. Yushina, A. A. Semenova, E. V. Zaiko, M. A. Grudistova | ||
| "... and premises of the production facilities at meat processing factories and poultry farms were explored ..." | ||
| Vol 9, No 3 (2024) | Development of a mobile application for rapid detection of meat freshness using deep learning | Abstract PDF (Eng) similar documents |
| H. I. Kozan, H. A. Akyürek | ||
| "... . Detecting the condition of the meat is important not only for consumers but also for the processing ..." | ||
| Vol 2, No 1 (2017) | SELECTION OF DNA MATRIX FOR JUSTIFICATION OF THRESHOLD FOR CONTAMINATION OF PROCESSED MEAT PRODUCTS WITH UNDECLARED POULTRY COMPONENTS | Abstract PDF (Eng) similar documents |
| M. Yu. Minaev, G. I. Solodovnikova, K. A. Kurbakov | ||
| "... Differentiation between adulteration and accidental meat raw material contamination in 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 | ||
| "... During beef processing, contamination by microorganisms from diverse sources poses a significant ..." | ||
| Vol 11, No 1 (2026) | Lactic acid bacteria: Two sides of the same coin | Abstract PDF (Eng) similar documents |
| Yu. K. Yushina, V. K. Deryugin, E. V. Zaiko, D. S. Bataeva, M. A. Grudistova, A. A. Makhova | ||
| "... them key spoilage agents in meat products, causing acidification, gas production, and slime formation ..." | ||
| Vol 9, No 3 (2024) | Sensory testing and quality maintenance of hamburgers containing soybean meat | Abstract PDF (Eng) similar documents |
| F. Fujisawa, H. Seki | ||
| "... as a substitute for meat. Soybeans exhibit antioxidant and antimicrobial effects. Therefore, processing foods ..." | ||
| Vol 1, No 3 (2016) | ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE | Abstract PDF (Eng) similar documents |
| R. T. Timakova, S. L. Tikhonov, A. N. Tararkov, I. S. Kudryashov | ||
| "... In the world practice, the radiation technologies for food product processing are extensively used ..." | ||
| Vol 10, No 4 (2025) | Testing of methods for detecting Salmonella in the air of poultry processing plants. | Abstract PDF (Eng) similar documents |
| Yu. K. Yushina, D. S. Bataeva, A. A. Semenova, M. A. Grudistova, E. V. Zaiko, A. A. Makhova | ||
| "... for detecting Salmonella in the air at various technological sites in four poultry processing plants and in one ..." | ||
| 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 meat slab was chilled at 4°C for 24 hours before further processing. Nitrite, salt, dextrose and ..." | ||
| 1 - 19 of 19 Items | ||
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