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Theory and practice of meat processing

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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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