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Issue | Title | |
Vol 6, No 3 (2021) | Do insects as feed ingredient affect meat quality? | Abstract PDF (Eng) similar documents |
A. Dalle Zotte | ||
"... of monogastric meat producers, global research is exploring all the strengths and weaknesses of their inclusion ..." | ||
Vol 7, No 4 (2022) | Influence of drying and pretreatment methods on certain parameters of yellow mealworm larvae (Tenebrio molitor) | Abstract PDF (Eng) similar documents |
K. A. Trukhanova, E. V. Mechtaeva, M. V. Novikova, P. N. Sorokoumov, D. S. Ryabukhin | ||
"... . One of the most popular insect is yellow mealworm (Tenebrio molitor) due to its high nutrition value ..." | ||
Vol 6, No 1 (2021) | Edible insects as a source of alternative protein. A review | Abstract PDF (Eng) similar documents |
N. A. Gorbunova, A. N. Zakharov | ||
"... The current state and research priorities in the field of using insects as foods ..." | ||
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 | ||
"... . As a control, meat of purebred Sovetsky Merino was studied. The experimental and control rams were slaughtered ..." | ||
Vol 2, No 1 (2017) | BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN | Abstract PDF (Eng) similar documents |
N. L. Vostrikova, I. M. Chernukha | ||
"... Proteomic technologies have proven very effective for detection in meat products of biochemical ..." | ||
Vol 9, No 2 (2024) | Biodegradable meat packaging: Microbial safety and control for environmental pollution | Abstract PDF (Eng) similar documents |
K. Saeed, Z. Ali | ||
"... -based materials and can enhance the shelf life of perishable commodities like meat and meat products ..." | ||
Vol 9, No 4 (2024) | A review of the irradiation effect on the quality and safety of different types of meat | Abstract similar documents |
H. M. Qadr, N. F. Salih | ||
"... meat types. The process involves exposing meat in a shielded room using one source of radiation ..." | ||
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 | ||
"... , legislative background, a list of food allergens and methods of control, market profile of hypoallergenic ..." | ||
Vol 5, No 3 (2020) | The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment | Abstract PDF (Eng) similar documents |
I. L. Stefanova, L. V. Shakhnazarova, A. Yu. Klimenkova, I. M. Sorokina | ||
"... The changes in the amino and fatty acid profiles in the semifinished foodstuffs (SFFs) based ..." | ||
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 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 6, No 4 (2021) | Meat consumption: theory, practice and future prospects | Abstract PDF (Eng) similar documents |
P. Putnik, D. B. Kovačević | ||
"... from plant, insects, unicellular biomass, and synthetic meat than from the animal origin, however all ..." | ||
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 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 | ||
"... temperature of 5 ºC for 12 days. pH, instrumental color, texture profile analysis (TPA), water activity ..." | ||
Vol 5, No 1 (2020) | POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW | Abstract PDF (Eng) similar documents |
Nataliya A. Gorbunova | ||
"... with the improved nutritional value and sensory profile, and adapted for a particular consumer. The review presents ..." | ||
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 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 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 9, No 2 (2024) | Combined effects of different temperature-time modes on the mechanical characteristics of sous-vide and conventional oven-cooked camel meat | Abstract PDF (Eng) similar documents |
A. A. Fickak, M. B. Othman, A. I. Hobani, G. M. Mohamed, S. Al- Ghamdi, B. Alfaifi, W. M. Elamin | ||
"... Camel meat was subjected to sous-vide and conventional oven cooking at different combinations ..." | ||
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 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 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 9, No 3 (2024) | Coriander as a natural antimicrobial for meat products: A One Health perspective review | Abstract PDF (Eng) similar documents |
A. E. M. A. Morshdy, A. S. El-tahlawy, A. El-S.E. Hafez, W.S. Darwish | ||
"... The demand for safe, high-quality meat products drives the need for effective antimicrobial ..." | ||
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 | ||
"... In this article, the proteomic profiles of pork by-products (snout, tongue, liver, kidney, spleen ..." | ||
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 | ||
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 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 | ||
"... for identification of meat. These test systems are commonly used in food production and research laboratories ..." | ||
Vol 7, No 3 (2022) | Atmospheric cold plasma technology for meat industry: A bibliometric review | Abstract PDF (Eng) similar documents |
M. Vukić, D. Vujadinović, M. Smiljanić, V. Gojković–Cvjetković | ||
"... uncover the knowledge development in the atmospheric cold plasma technology within the context of meat ..." | ||
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 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 | ||
Vol 4, No 3 (2019) | MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION | Abstract PDF (Eng) similar documents |
Anastasiia A. Semenova, Tatiana G. Kuznetsova, Victoria V. Nasonova, Roman V. Nekrasov, Nadezhda V. Bogolyubova | ||
"... and technological properties of meat, and leads to emergence of different pathological conditions (PSE or RSE meat ..." | ||
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 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 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 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 | ||
"... highlighted in this article. However, in the meat processing industry the standards of the ISO 9000 series ..." | ||
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 9, No 1 (2024) | Food safety knowledge, attitude and practices of meat handlers in Khulna City, Bangladesh | Abstract PDF (Eng) similar documents |
G. Biswas, Md. S. Islam, S. M. M. Rahman, Md. M. Islam | ||
"... and practices of meat handlers in retail meat shops of Khulna City, Bangladesh. The research was performed ..." | ||
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 | ||
"... profile analysis (TPA), and sensory evaluation. The incorporation of jack bean flour into lamb meat ..." | ||
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 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 | ||
"... of polyunsaturated fatty acids (PUFAs). It was found that the profile of fatty acids was influenced by both ..." | ||
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 8, No 1 (2023) | Water-holding and water-holding capacity of meat and methods of its determination | Abstract PDF (Eng) similar documents |
L. S. Kudryashov, O. A. Kudryashova | ||
"... in the development of technology and the production of meat food. In the review, the authors focus on theoretical ..." | ||
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 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 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 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) | 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 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 | ||
"... features of meat of the sheep that feed on grass in this area. For the experiments, control ..." | ||
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 | ||
"... ester) in vitro and in emulsion-type meat products are investigated. A technology of the introduction ..." | ||
Vol 9, No 1 (2024) | Assessing the role of meat consumption in human evolutionary changes. A review | Abstract PDF (Eng) similar documents |
N. A. Gorbunova | ||
"... and paleontological evidence indicates that at least about 3 million years ago, hominins increased their meat ..." | ||
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