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Theory and practice of meat processing

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Vol 9, No 4 (2024) Gas discharge visualization as a promising tool for meat analysis during its storage Abstract  similar documents
A. U. Shkabrou, I. M. Chernukha, V. D. Raznichenka, L. U. Lazovikava, I. I. Andreeva, S. N. Baitava
"... in the area of the gas-discharge glow, and with its resolution and further storage of meat — a noticeable ..."
 
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 ..."
 
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 7, No 1 (2022) Influence of preslaughter stress on poultry meat Abstract  PDF (Eng)  similar documents
O. A. Kudryashova, L. S. Kudryashov
"... of meat juice during its storage and its weight during heat treatment. Recent publications have been ..."
 
Vol 8, No 2 (2023) Optical-spectroscopic analysis of colorimetric changes in meat during its storage Abstract  PDF (Eng)  similar documents
A. U. Shkabrou, I. M. Chernukha, V. D. Raznichenka, L. U. Lazovikava
"... the properties of meat during its storage in order to define the degree of autolytic changes which occur ..."
 
Vol 8, No 3 (2023) Comparative assessment of beef characteristics from young bulls of different breeds and the influence of storage conditions on meat quality indicators Abstract  PDF (Eng)  similar documents
A. G. Donetskikh
"... Comparative assessment results for quality indicators of meat samples obtained from Black Pied ..."
 
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 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 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 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 1, No 2 (2016) REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES Abstract  PDF (Eng)  similar documents
V. B. Krylova
"... with the processes of protein and fat destruction in canned foods during their storage are fragmented ..."
 
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
"... studies of changes in the specific electrical conductivity of water extract from meat during storage ..."
 
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
"... that the use of the SG discharge is expedient for increasing shelf life of meat semi-prepared products ..."
 
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
"... for minced chicken patties during 10-day storage at 4 ± 1 °C. CLEO was applied either directly ..."
 
Vol 1, No 3 (2016) ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES «STEWED BEEF OF THE TOP GRADE» UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STORAGE Abstract  PDF (Eng)  similar documents
V. B. Krylova, T. V. Gustova
"... The scientifically substantiated and established temperature and humidity conditions of storage ..."
 
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
"... status of cold chambers during meat storage are of extreme importance. An increase in the microbial ..."
 
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
"... and facilitated an improvement in meat color during storage. The organoleptic indices of the samples treated ..."
 
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 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 1, No 1 (2016) LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING Abstract  PDF (Eng)  similar documents
Josef Kameník, Marta Dušková
"... spoilage is still controversial. Several species are able to dominate the meat system in VP and MAP storage ..."
 
Vol 3, No 1 (2018) SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY Abstract  PDF (Eng)  similar documents
Tatyana S. Fofanova
"... to an increase in the  demand for convenient ready-to-cook meat products that retain  healthy components ..."
 
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 4 (2019) A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect Abstract  PDF (Eng)  similar documents
A. V. Gerasimov, B. A. Bazhenova, S. D. Zhamsaranova, Yu. Yu. Zabalueva, N. D. Zambulaeva, A. D. Burkhanova
"... decomposition products in the meat system during storage of frozen semi-finished minced meat products ..."
 
Vol 9, No 4 (2024) Exploring the potential reservoirs of Pseudomonas spp. bacteria at meat processing factories and poultry farms Abstract  similar documents
D. S. Bataeva, Yu. K. Yushina, A. A. Semenova, E. V. Zaiko, M. A. Grudistova
"... One of the microorganisms that cause spoilage of meat during its storage is the bacteria ..."
 
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 1, No 2 (2016) EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF Abstract  PDF (Eng)  similar documents
M. A. Dibirasulaev, G. A. Belozerov, D. M. Dibirasulaev, D. E. Orlovsky
"... to NOR meat, and in order to ensure the same content of frozen-out water (30%), the storage temperature ..."
 
Vol 7, No 4 (2022) Food allergen control at meat processing enterprise: scientific rationale and preliminary hazard analysis Abstract  PDF (Eng)  similar documents
E. V. Kryuchenko, I. M. Chernukha, Yu. A. Kuzlyakina, V. S. Zamula
"... the developed checklist, which includes 41 questions. The survey was conducted at meat processing plant ..."
 
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 1, No 1 (2016) NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT Abstract  PDF (Eng)  similar documents
Yu. Yu. Zabalueva, B. A. Bazhenova, K. S. Nazimova
"... that on the 25th day of storage, the total number of viable cells in the loin was 1*107 CFU/g, which corresponded ..."
 
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 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 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
"... in all minced meat samples during storage without a significant difference between the control ..."
 
Vol 1, No 3 (2016) ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE Abstract  PDF (Eng)  similar documents
R. T. Timakova, S. L. Tikhonov, A. N. Tararkov, I. S. Kudryashov
"... with °Ccurrence of ante-mortem technological and slaughter stress in animals. Irradiation of the chicken meat ..."
 
Vol 6, No 1 (2021) Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo) Abstract  PDF (Eng)  similar documents
A. A. Baioumy, T. G. Abedelmaksoud
"... analysis of frozen minced meat semi-finished products (burger patties, at minus 18 °C) stored for 126 days ..."
 
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
"... ) were studied by comparative method on the first day and the fifth day of their storage. Two-dimensional ..."
 
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 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 2, No 1 (2017) COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE Abstract  PDF (Eng)  similar documents
V. B. Krylova, T. V. Gustova
"... associated with the preliminary treatment of meat ingredients, a pH level of the system and parameters ..."
 
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
"... Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life ..."
 
Vol 2, No 4 (2017) FORMATION OF THE SCIENTIFIC BASIS OF META-DATA ASSOCIATED WITH ESTIMATES OF «ONCO-» RISKS LINKED TO MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
N. L. Vostrikova, O. A. Kuznetsova, A. V. Kulikovskii, M. Yu. Minaev
"... of different statistical publications (meta data) that are linked to «onko-« risks associated with meat ..."
 
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