Order results by:
| Issue | Title | |
| 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 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 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 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 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 10, No 2 (2025) | Influence of packaging types on the aging processes of the semi-finished meat products | Abstract PDF (Eng) similar documents |
| N. M. Revutskaya, E. V. Mileenkova, K. V. Sivtseva | ||
| "... product. Analysis of scientific publications showed that the “dry” aging of meat creates a more pronounced ..." | ||
| 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 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 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 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 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 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 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 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 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 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 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 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 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 4, No 1 (2019) | THE INFLUENCE OF IONIZING RADIATION ON THE THERMOPHYSICAL PROPERTIES OF MEAT FROM THE BROILER CHICKENS WITH DIFFERENT STRESS RESISTANCE | Abstract PDF (Eng) similar documents |
| Roza T. Timakova, Sergey L. Tikhonov, Natal’ya V. Tikhonova, Sergey V. Shikhalev, Leonid S. Kudryashov | ||
| "... the intensification of the thermal processes occurring at various stages of meat product production. Treatment of meat ..." | ||
| 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 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 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 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 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 9, No 1 (2024) | Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates | Abstract PDF (Eng) similar documents |
| N. V. Kupaeva, Yu. I. Bogdanova, A. A. Motovilina, D. A. Utyanov, A. S. Knyazeva, M. E. Spirina, V. A. Pchelkina, E. A. Kotenkova | ||
| "... in the formulation of the experimental meat pates was investigated. The control product contained only beef broth ..." | ||
| Vol 8, No 4 (2023) | Analysis of antioxidant potential and study of the features of the microstructure in certain types of spices and herbs used in the meat processing industry | Abstract PDF (Eng) similar documents |
| V. A. Pchelkina, N. V. Kupaeva | ||
| "... , to reveal their presence in the ready-to-consume meat products and to exclude cases of their adulteration. ..." | ||
| 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 | ||
| "... . This indicates the prospects for using such raw materials in the production of hypoallergenic meat products. ..." | ||
| 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 | ||
| "... , indices and parameters of fat oxidation, the level of heterocyclic amines formation in the chopped poultry ..." | ||
| Vol 8, No 4 (2023) | Cyber-physical systems in food production chain | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina | ||
| "... in particular were identified and discussed with an emphasis on food production (including meat products). ..." | ||
| 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 8, No 4 (2023) | Evaluation of approaches to increase the effectiveness of various disinfectants against biofilm communities of different ages | Abstract PDF (Eng) similar documents |
| Yu. K. Yushina, N. A. Nasyrov, E. V. Demkina, E. V. Zaiko, M. D. Reshchikov | ||
| "... . hydrogen peroxide 6% and various concentrations of isopropyl alcohol (30%). All products in concentrations ..." | ||
| 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 | ||
| "... Spoilage that often occurs in jerky is generally caused by the fat oxidation process, either ..." | ||
| 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 | ||
| "... , and Enterobacteriaceae genera were detected at MPPs No. 3 and No. 4, where systematic spoilage of finished products ..." | ||
| Vol 4, No 2 (2019) | RISK ANALYSIS AND IDENTIFICATION OF CRITICAL CONTROL POINTS (CCP) IN PRODUCTION OF NATURAL INTESTINAL CASINGS | Abstract PDF (Eng) similar documents |
| Yulya A. Kuzlyakina, Zoya A. Yurchak, Elizaveta A. Kryuchenko, Oksana A. Kuznetsova | ||
| "... is topical for ensuring high quality and confidence in safety of manufactured products. The paper examines ..." | ||
| 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 2 (2024) | Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products | Abstract PDF (Eng) similar documents |
| M. G. Semenova, M. A. Aslanova, A. R. Galimova, L. V. Fedulova, A. S. Antipova, E. I. Martirosova, D. V. Zelikina, A. L. Bero, D. A. Utyanov | ||
| "... buds) in enriched meat products. A fraction of encapsulated liposomes in the biopolymer delivery system ..." | ||
| Vol 8, No 1 (2023) | Assessment of causes and consequences of food and agricultural raw material loss and opportunities for its reduction | Abstract PDF (Eng) similar documents |
| I. V. Petrunina, N. A. Gorbunova, A. N. Zakharov | ||
| "... The article summarizes and systematizes the causes and consequences of food loss and waste. The ..." | ||
| 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 | ||
| "... the storage life of fresh beef products with no effect on sensory quality attributes. ..." | ||
| Vol 5, No 2 (2020) | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products | Abstract PDF (Eng) similar documents |
| A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi | ||
| "... -type meat and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate ..." | ||
| Vol 7, No 2 (2022) | Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs | Abstract PDF (Eng) similar documents |
| D. V. Khvostov, N. L. Vostrikova, I. M. Chernukha | ||
| "... in the finished food product. So it can serve as an assessment tool of bleeding degree of meat raw. For pork ..." | ||
| 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 | ||
| "... the lifespan and quality of meat products. According to products to be irradiated and the bacteria ..." | ||
| Vol 4, No 3 (2019) | THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Eng) similar documents |
| Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev | ||
| "... denaturation of each kind of meat product is one of the necessary tools for developing the technology of meat ..." | ||
| Vol 7, No 1 (2022) | Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology | Abstract PDF (Eng) similar documents |
| E. V. Litvinova, E. I. Titov, S. N. Kidyaev, A. Yu. Sokolov, V. L. Lapshina | ||
| "... -style require intake of meat products with the reduced energy value, minimal amounts of fat, increased ..." | ||
| Vol 8, No 4 (2023) | Comparative analysis of local pig breeds in China and Russia | Abstract PDF (Eng) similar documents |
| K. Zhao, A. B. Lisitsyn, J. Zhang, I. M. Chernukha, H. H. Li, O. I. Lunina, H. G. Tang, L. V. Fedulova, L. H. Chen | ||
| "... properties of meat products from pork depend on keeping conditions and feeding of animals. Meat composition ..." | ||
| 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 2, No 4 (2017) | STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE | Abstract PDF (Eng) similar documents |
| R. Sakata, S. Takeda, M. Waga | ||
| "... This study was carried out to examine the reddening of meat products due to the addition ..." | ||
| Vol 7, No 3 (2022) | Systemic approach in the development of functional foods for various noncommunicable diseases | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, M. A. Nikitina, M. A. Aslanova, A. T. Qusay | ||
| "... products with given composition and properties considering age restrictions and various diseases. The need ..." | ||
| 1 - 50 of 53 Items | 1 2 > >> | |
Search tips:
- Search terms are case-insensitive
- Common words are ignored
- By default articles containing any term in the query are returned (i.e., OR is implied)
- Make sure that a word exists in an article by prefixing it with +; e.g., +journal +access scholarly academic
- Combine multiple words with AND to find articles containing all terms; e.g., education AND research
- Exclude a word by prefixing it with - or NOT; e.g., online -politics or online NOT politics
- Search for an exact phrase by putting it in quotes; e.g., "open access publishing". Hint: Quoting Chinese or Japanese words will help you to find exact word matches in mixed-language fields, e.g. "中国".
- Use parentheses to create more complex queries; e.g., archive ((journal AND conference) NOT theses)
