Order results by:
| Issue | Title | |
| 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 | ||
| "... process. Heterocyclic aromatic amines can be formed during cooking of the proteinaceous foods such as meat ..." | ||
| 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 | ||
| "... to the formation of heterocyclic aromatic amines (HAA) in it. Due to the great variety of raw meat and cooking ..." | ||
| 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 | ||
| "... peroxidation and the formation of carcinogenic heterocyclic aromatic amines (HAA) during the food manufacturing ..." | ||
| Vol 6, No 2 (2021) | Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS | Abstract PDF (Eng) similar documents |
| D. A. Utyanov, A. V. Kulikovskii, A. S. Knyazeva, A. A. Kurzova, A. N. Ivankin | ||
| "... Heterocyclic aromatic amines (HAA) are formed in foods of animal origin during the Maillard ..." | ||
| 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 10, No 2 (2025) | Antioxidant activity and color of beef jerky with kluwek | Abstract PDF (Eng) similar documents |
| A. R. Febriana, H. Hajrawati, W. Hatta | ||
| "... providing positive changes in product color without affecting brightness or cooking loss. ..." | ||
| 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 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) | 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 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 expectations of the modern consumers and to ensure the stable quality of the meat product, meat processing ..." | ||
| Vol 6, No 4 (2021) | Application of concave induction cooking to improve the texture and flavor of braised pork | Abstract PDF (Eng) similar documents |
| D. Da, C. Li | ||
| "... Long-term cooking may reduce the eating and nutritional quality attributes of meat products due ..." | ||
| 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 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 1, No 4 (2016) | EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT | Abstract PDF (Eng) similar documents |
| Thanaa Shehab | ||
| "... Chicken meat is an important item in the Syrian diet. The increasing production of chickens ..." | ||
| 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 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 6, No 3 (2021) | Quality of carcasses and meat from male and female rabbits | Abstract PDF (Eng) similar documents |
| S. Sampels, J. Skoglund | ||
| "... Meat from rabbits offers high nutritive properties as it has high levels of essential amino acids ..." | ||
| Vol 10, No 2 (2025) | Methods of detecting the veterinary drugs residues and the ways of reducing their content in food products. Review | Abstract PDF (Eng) similar documents |
| N. L. Vostrikova, D. V. Khvostov, D. A. Utyanov, V. A. Zakharova, R. P. Bulgakov, A. V. Zherdev | ||
| "... and the ways of management of their content in food products. It includes information on almost all currently ..." | ||
| 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 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 9, No 3 (2024) | Improving the functional and technological properties of minced pork using a proteolytic enzyme | Abstract PDF (Eng) similar documents |
| A. A. Semenova, T. G. Kuznetsova, O. A. Seliverstova, M. N. Salikova, M. E. Spirina, Yu. M. Bukhteeva | ||
| "... The use of pork obtained from intensively growing hybrid animals as the main raw material in meat ..." | ||
| 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 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 ..." | ||
| 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 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 5, No 4 (2020) | The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions | Abstract PDF (Eng) similar documents |
| A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva | ||
| "... were used as flavoring additives (FA). To assess the effect of composition of meat product recipe ..." | ||
| 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 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 | ||
| "... antioxidants and colorants, potentially enhancing the functional properties of meat products. Chicken meatballs ..." | ||
| 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 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 3, No 3 (2018) | THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK | Abstract PDF (Eng) similar documents |
| Oksana A. Kovaleva, Katherine M. Zdrabova | ||
| "... as an ingredient of the salt mixture were studied. The organoleptic evaluation of the obtained products using ..." | ||
| Vol 10, No 2 (2025) | Evaluating the infrared technique as a novel drying method of the turkish pastirma | Abstract PDF (Eng) similar documents |
| S. G. Batman, O. Sipahioğlu, H. Yetim | ||
| "... Pastirma, a traditional dry-cured meat product from Turkey, is manufactured after a long drying ..." | ||
| 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 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 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 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 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 1, No 2 (2016) | CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES | Abstract PDF (Eng) similar documents |
| A. M. Yevtushenko, O. N. Krasulya, I. G. Krasheninnikova | ||
| "... of cooking. It is shown that the viscosity of sausage meat varies in a complex manner and has three ..." | ||
| 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 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 ..." | ||
| Vol 10, No 2 (2025) | Antioxidant effect of nigella oil on heated camel and rabbit meat | Abstract PDF (Eng) similar documents |
| Kh. Rachchad, M. Farh, M. E. Khasmi | ||
| "... The exposure of meat to heating (cooking) or cold storage could alter its chemical composition ..." | ||
| 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 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 9, No 1 (2024) | Development of an approach to predicting the bioavailability of enteral nutrition products | Abstract PDF (Eng) similar documents |
| V. V. Kondratenko, E. Yu. Agarkova | ||
| "... . To determine it, expensive and timeconsuming clinical studies of developed products are necessary. Using ..." | ||
| 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 3, No 1 (2018) | MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW | Abstract PDF (Eng) similar documents |
| Andrew N. Ivankin, Natal’ya L. Vostrikova, Andrey V. Kulikovskii, Galina L. Oliferenko | ||
| "... as carbohydrates and vitamins, on the flavor and aromatic characteristics of systems is discussed. Some aspects ..." | ||
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