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Issue | Title | |
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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