Order results by:
| Issue | Title | |
| 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 | ||
| "... experimental samples of soil, water, plants and mutton meat were examined. The samples taken near the saline ..." | ||
| 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 | ||
| "... . Polychlorinated dibenzo-p-dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs) mainly occur in the ..." | ||
| 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 the ..." | ||
| 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. As the ..." | ||
| 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 | ||
| "... for the brown color of cooked meat and is influenced by several factors. Active protein aggregates can ..." | ||
| Vol 11, No 1 (2026) | The potential of artificial intelligence in the meat industry | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova, M. A. Nikitina | ||
| "... and the meat processing industry, including its application in livestock and poultry farming, meat ..." | ||
| 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 10, No 1 (2025) | Assessment of the consumers’ attitude to the alternative meat. Review | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... results of the “life cycle” assessment of the cultivated meat and the possible environmental effect of its ..." | ||
| 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 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-and ..." | ||
| Vol 10, No 3 (2025) | Influence of modulated stress on the composition and quality of the broilers meat | Abstract PDF (Eng) similar documents |
| N. V. Bogoluybova, R. V. Nekrasov, A. A. Zelenchenkova, N. S. Kolesnik, P. D. Lahonin, Ju. A. Bogolyubova, A. N. Singin | ||
| "... effect of modulated stress on the composition and quality of meat, we conducted poultry slaughterings ..." | ||
| Vol 7, No 1 (2022) | Scientific challenges in modeling mastication of meat using engineering tools | Abstract PDF (Eng) similar documents |
| I. V. Djekic | ||
| "... models that simulate meat breakdown during mastication, the role of saliva and jaw movement with the aim ..." | ||
| Vol 10, No 3 (2025) | Meat consumption trends: Health impacts, alternatives, and sustainability perspectives | Abstract PDF (Eng) similar documents |
| R. F. Blessie, M. M. Pragalyaashree, B. Leya, T. U. Nivetha | ||
| "... in consumption of meat and meat substitutes and understand their impacts on human health and the environment ..." | ||
| 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 | ||
| "... development of technology and the production of meat food. In the review, the authors focus on theoretical ..." | ||
| 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 | ||
| "... husbandry and the ways of management of their content in food products. It includes information on almost ..." | ||
| 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 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 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 | ||
| "... : traditional open-air (OA), climate-controlled chamber (CC) and infrared (IR) drying, were studied. The ..." | ||
| 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 ..." | ||
| Vol 11, No 1 (2026) | Tissues chemical composition and quality in broiler chickens when using an adaptogenic complex | Abstract PDF (Eng) similar documents |
| N. V. Bogoluybova, R. V. Nekrasov, A. A. Zelenchenkova, N. S. Kolesnik, P. D. Lahonin, Ju. A. Bogolyubova, M. V. Pavlova | ||
| "... quality and process properties of the meat were determined. The administration of DHQEC for 34 days of the ..." | ||
| 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 | ||
| "... microstructural studies of meat pate samples with and without the addition of extract were also carried out. For ..." | ||
| 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 | ||
| "... Spices and herbs are widely used in the meat processing industry to improve the taste and flavor ..." | ||
| 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 | ||
| "... atmosphere packaging, affects the dynamics of biochemical changes during meat aging, as well as oxidative and ..." | ||
| 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 | ||
| "... , nutrigenetics, individual nutrition and so on. It is noted that cardiovascular diseases occupy the first place ..." | ||
| 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 | ||
| "... in thermal diffusivity of meat from the stress-resistant poultry by 24.7 % and 54.7 % after radiation ..." | ||
| 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 | ||
| "... to validate new approaches and introduce new methods for assessing conformity of the food products. Very often ..." | ||
| 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 | ||
| "... to inactivate pathogenic microorganisms upon contact with biological objects and foods. The results of the ..." | ||
| 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 and ..." | ||
| 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 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 | ||
| "... . In this work, the oxidizing effect of heating on rabbit and camel meat, and the protective effect ..." | ||
| Vol 10, No 3 (2025) | Safety of canned tuna meat after opening and storage at different temperatures | Abstract PDF (Eng) similar documents |
| T. A. Abuhlega, F. G. Shakhtour, R. A. Elsharif, A. A. Ghania, A. E. Alosta, M. A. Khalleefah | ||
| "... tuna meat and the effect of the storage at different temperatures (4, 28, and 31 °C) for 7 days after ..." | ||
| 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 | ||
| "... focused on killing animals and meat cutting, which reduced the time and effort spent on chewing food, and ..." | ||
| 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 | ||
| "... aorta from Sus scrofa and Bos taurus) and from the ready-to-consume meat food (canned food) based on the ..." | ||
| Vol 10, No 3 (2025) | Effect of bitter orange or sweet orange juices on the characteristics of beef sausages | Abstract PDF (Eng) similar documents |
| A. D. Cavenaghi-Altemio, N. B. C. Martins, G. G. Fonseca | ||
| "... lowest shear force (56.68 N). Due to particularities in the preparation, meat and fat portions were ..." | ||
| 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 ..." | ||
| 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 | ||
| "... identification of meat. These test systems are commonly used in food production and research laboratories. The ..." | ||
| Vol 10, No 2 (2025) | Effect of Cistus ladaniferus L. essential oil on the microbiological, physicochemical and textural quality of minced chicken patties during refrigeration | Abstract PDF (Eng) similar documents |
| L. Mohssen, B. Nouri, A. Khemmouli, Ya. Noui | ||
| "... by encapsulation and controlled release. While prior research confirmed CLEO’s bioactivity, this is the first ..." | ||
| 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 | ||
| "... papers. The use of vegetable oils in meat products, oleogel and emulsion gel technologies, as well ..." | ||
| Vol 11, No 1 (2026) | Calculation of hydraulic losses in a pipeline taking into consideration the dependence of minced meat density and rheological parameters on pressure | Abstract PDF (Eng) similar documents |
| V. A. Naumov | ||
| "... in interoperation transportation systems taking into account the dependence of minced meat density and rheological ..." | ||
| 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 | ||
| "... of pork and beef were selected as meat raw materials. To determine the optimal and reproducible method ..." | ||
| 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 | ||
| "... consumers worldwide. This study aimed to detect the prevalence and serovars of Salmonella in beef in markets ..." | ||
| Vol 11, No 1 (2026) | Effect of the moringa leaves extract on the tenderization of Longissimus muscle in Indonesian native goats | Abstract PDF (Eng) similar documents |
| T. H. A. Mohamed, J. Sumarmono, A. Fatoni, T. Setyawardani, S. Rahayu, A. Setyaningrum, A. Frah | ||
| "... may raise health concerns or alter the taste of meat. Exploring alternative natural methods, such ..." | ||
| 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 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 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 11, No 1 (2026) | Development and evaluation of low-fat chicken burgers using chicken feet meat as a functional fat replacer | Abstract PDF (Eng) similar documents |
| A. A. Baioumy, R. M. Mohamed, T. G. Abedelmaksoud | ||
| "... The increasing demand for healthier meat products has encouraged the development of innovative fat ..." | ||
| 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 | ||
| "... process of surface cleaning and reduces the effectiveness of disinfectants. Modern disinfectants act ..." | ||
| 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 objective of this research is to evaluate quality properties and storage stability of beef ..." | ||
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