Order results by:
| Issue | Title | |
| 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 | ||
| "... bibliometric investigation of the atmospheric cold plasma technology in the context of meat processing ..." | ||
| 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 | ||
| "... The development of plasma technology is associated with the unique features of non-equilibrium low ..." | ||
| Vol 10, No 1 (2025) | Green processing technology of meat and meat products: A review | Abstract PDF (Eng) similar documents |
| A. S. El-tahlawy | ||
| "... several novel green technologies, including high-pressure processing (HPP), cold plasma, ultrasound ..." | ||
| 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 | ||
| "... examines a possibility of chilled meat treatment with low-temperature atmospheric-pressure plasma ..." | ||
| 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 9, No 2 (2024) | Meat cold chain management in Mexican supermarkets | Abstract PDF (Eng) similar documents |
| P. Arriaga-Lorenzo, E. Maldonado-Simán, R. Ramírez-Valverde, P. A. Martínez-Hernández, D. N. Tirado-González, L. A. Saavedra-Jiménez | ||
| "... . Especially meat products have a short shelf life due to their cold chain requirements. Refrigeration ..." | ||
| 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 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 | ||
| "... , cold chain management in meat supply is of utmost importance for the maintenance of quality and safety ..." | ||
| 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 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 | ||
| "... . Continuous cold chain management along all following stages of meat processing and control of the sanitary ..." | ||
| 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 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 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 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 6, No 1 (2021) | The effect of essential oils on quality and safety parameters of meat during its storage | Abstract PDF (Eng) similar documents |
| A. U. Shkabrou, V. D. Raznichenka, L. Y. Kharkevich | ||
| "... on the structural components of meat, its physical and chemical, organoleptic and microbiological quality indices ..." | ||
| 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 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 8, No 3 (2023) | Comparative antioxidant effect of ascorbic acid and rosemary extract | Abstract PDF (Eng) similar documents |
| E. K. Tunieva, V. V. Nasonova, N. M. Revutskaya | ||
| "... oxidation, color characteristics, pH and moisture binding capacity of minced pork during cold storage ..." | ||
| 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 2, No 3 (2017) | AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF MEAT SEMI-PREPARED PRODUCTS | Abstract PDF (Eng) similar documents |
| Marietta A. Aslanova, Andrei S. Dydykin, Lilija V. Fedulova, Olga K. Derevitskaya | ||
| "... equipment that consisted of the plasma electromagnetic generator based on the self-generating (SG) discharge ..." | ||
| Vol 1, No 3 (2016) | RESEARCH AND DEVELOPMENT CONTROL METHOD PATHOGENIC PRION INFECTIONS SECONDARY RAW MEAT INDUSTRY | Abstract PDF (Eng) similar documents |
| A. Y. Prosekov, O. V. Kriger | ||
| "... . It was found that the water-soluble fractions of beef proteins and plasma proteins of farm animals are normal ..." | ||
| 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 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 | ||
| "... meatballs during cold storage. Purple sweet potato is rich in anthocyanins, which act as natural ..." | ||
| 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 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 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 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 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 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 ..." | ||
| Vol 9, No 1 (2024) | Rabbit meat as a potential source of multidrug-resistant and enterotoxigenic Staphylococcus aureus strains | Abstract PDF (Eng) similar documents |
| A. F. A. Mahmoud, A. El-S. E. Hafezm, A. F. Abdullatif, A. S. El-tahlawy, R. Ras | ||
| "... Staphylococcus aureus in rabbit meat is a consequence of insufficient hygienic handling ..." | ||
| Vol 10, No 1 (2025) | Quality evaluation of fresh camel meat dipped in edible citric acid | Abstract PDF (Eng) similar documents |
| M. Abd Elgadir, A. A. Mariod, N. Alrumaih, S. H. S. Mohamed, M. A. Aladhadh, R. R. Alayouni | ||
| "... extension of fresh camel meat stored at refrigeration temperature. Fresh camel meat slices were treated ..." | ||
| Vol 10, No 2 (2025) | Biotransformation of horse meat proteins by probiotic microorganisms to reduce allergenicity | Abstract PDF (Eng) similar documents |
| B. A. Bazhenova, S. D. Zhamsaranova, S. N. Lebedeva, A. V. Shсhekotova, S. Yu. Leskova, A. A. Tykheev, R. B. Ayusheeva | ||
| "... of horse meat proteins based on the use of probiotic consortium to obtain hypoallergenic meat raw materials ..." | ||
| 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 | ||
| Vol 10, No 1 (2025) | Prevalence and serotyping of Salmonella in beef carcasses sold in markets of Hama city, Syria | Abstract PDF (Eng) similar documents |
| O. Faour, Kh. Alkoujah | ||
| "... to other meat types. These results are considered an important threat to public health and indicate food ..." | ||
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