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| Issue | Title | |
| 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 | ||
| "... , by exploring its effects on antioxidant activity and physical properties, namely L*a*b* color values ..." | ||
| 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 | ||
| "... for cooking loss, water holding capacity (WHC), gel strength, pH, color, total anthocyanin content, lipid ..." | ||
| 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 8, No 4 (2023) | Entomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by thermal processing methods | Abstract PDF (Eng) similar documents |
| E. S. Apata, I. R. Ebe, O. O. Olaleye, S. A. Olanloye, A. O. Joda | ||
| "... evaluated. Weevil larvae processed by the boiling method had the highest cooking yield (97.59%), water ..." | ||
| 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 | ||
| "... such as sushi, which are deliberately consumed raw, are generally consumed immediately after cooking. Cooking ..." | ||
| 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 | ||
| "... possessing antioxidant potential. Surge of spices consumption leads to their adulteration; at the same time ..." | ||
| Vol 7, No 1 (2022) | Influence of preslaughter stress on poultry meat | Abstract PDF (Eng) similar documents |
| O. A. Kudryashova, L. S. Kudryashov | ||
| "... color, soft and watery texture, and DFD meat — it is more dense and drier, of dark saturated color. Till ..." | ||
| 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 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 | ||
| "... , maintaining values 1.6 units lower than spoilage thresholds. Color (L*, a*, b*) and texture (hardness ..." | ||
| 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 | ||
| "... The wide use of antioxidants is due to their involvement in free radical processes in foods ..." | ||
| 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 | ||
| "... temperature of 5 ºC for 12 days. pH, instrumental color, texture profile analysis (TPA), water activity ..." | ||
| Vol 8, No 1 (2023) | Hydrolysate of ovalbumin: production and evaluation of the functional properties of peptides | Abstract PDF (Eng) similar documents |
| S. D. Zhamsaranova, S. N. Lebedeva, B. A. Bolkhonov, D. V. Sokolov, B. A. Bazhenova | ||
| "... and low molecular weight). The summarized antioxidant activity (SAA) of the hydrolysate is considered ..." | ||
| Vol 8, No 1 (2023) | The effect of long skin soaking in the calcium solution on the quality of rambak crackers from buffalo skin | Abstract PDF (Eng) similar documents |
| A. Chairil, . Irhami, H. A. Umar, . Irmayanti | ||
| "... , color, and texture. The results show that different soaking duration (76 hours, 86 hours, 96 hours ..." | ||
| Vol 3, No 4 (2018) | THE STUDY OF ORGANOLEPTIC AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PORK MUSCLE TISSUE NOR AND PSE AT THE INDUSTRIAL ENTERPRISES OF THE SOUTHERN FEDERAL DISTRICT | Abstract PDF (Eng) similar documents |
| Olga N. Orlova, Vitaliy S. Mkrtichyan, Ludmila V. Skripnik, Ludmila V. Krichun | ||
| "... The paper presents the results of studies of organoleptic (color, consistency, water content ..." | ||
| 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 | ||
| "... ” cooking mode with preliminary roasting this loss was equal to 3.5%. It was found that the antioxidant ..." | ||
| 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 | ||
| "... , on its cooking. At some point after this, humans began to hunt together, which made it possible to obtain ..." | ||
| 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 | ||
| "... The research was carried out to study an effect of the antioxidant melanin in the broiler ..." | ||
| Vol 1, No 4 (2016) | EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT | Abstract PDF (Eng) similar documents |
| Thanaa Shehab | ||
| "... their quality and nutrient retention. Cooking methods have different effects on the values of nutrients ..." | ||
| Vol 9, No 3 (2024) | Sensory testing and quality maintenance of hamburgers containing soybean meat | Abstract PDF (Eng) similar documents |
| F. Fujisawa, H. Seki | ||
| "... as a substitute for meat. Soybeans exhibit antioxidant and antimicrobial effects. Therefore, processing foods ..." | ||
| 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 6, No 3 (2021) | Quality of carcasses and meat from male and female rabbits | Abstract PDF (Eng) similar documents |
| S. Sampels, J. Skoglund | ||
| "... , colour, pH, cooking loss, tenderness, total fat content and water holding capacity (WHC). Interestingly ..." | ||
| 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 | ||
| "... recipe as natural antioxidant sources according to the descriptor of antioxidant properties. Using ..." | ||
| Vol 6, No 4 (2021) | Color measurement of animal source foods | Abstract PDF (Eng) similar documents |
| B. R. Milovanovic, I. V. Djekic, V. M. Tomović, D. Vujadinović, I. B. Tomasevic | ||
| "... Rapid and objective assessment of food color is necessary in quality control. The color evaluation ..." | ||
| Vol 8, No 2 (2023) | Effect of blueberry (vaccínium myrtíllus) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes | Abstract PDF (Eng) similar documents |
| B. A. Bazhenova, S. Yu. Leskova, R. A. Dobretsky, I. A. Khankhalaeva, D. V. Shalbuev, B. Kong | ||
| "... of polyphenols, of rich brown color, tart taste, without bitterness. The antioxidant potential of the obtained ..." | ||
| 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 | ||
| "... included pH, water activity, Hunter color values, thiobarbituric acid reactive substances (TBARS) values ..." | ||
| 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 interact ..." | ||
| Vol 9, No 3 (2024) | Improving the functional and technological properties of minced pork using a proteolytic enzyme | Abstract PDF (Eng) similar documents |
| A. A. Semenova, T. G. Kuznetsova, O. A. Seliverstova, M. N. Salikova, M. E. Spirina, Yu. M. Bukhteeva | ||
| "... -binding capacity. Cooking loss was reduced by 3 to 6 times, compared to Control 1. After cooking ..." | ||
| 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 | ||
| "... Technological properties were studied for chilled beef of different classes concerning the color ..." | ||
| Vol 3, No 4 (2018) | THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT | Abstract PDF (Eng) similar documents |
| Zenon V. Lovkis, Irina M. Pochitskaya, Natallia V. Komarova | ||
| "... The article presents the study results of changes in the odor profile and color characteristics ..." | ||
| Vol 10, No 1 (2025) | Assessment of the consumers’ attitude to the alternative meat. Review | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... the principles of people’s humanistic attitude to animals and environmental care. The article ..." | ||
| 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 5, No 1 (2020) | A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE | Abstract PDF (Eng) similar documents |
| Konstantin A. Lehukov, Sergei S. Tsikin | ||
| "... value of these fats. Addition of antioxidants of the green tea extract in an amount of 10 g per 100 kg ..." | ||
| 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 | ||
| "... to nitrite (0~100 ppm) treatment, color development due to this addition was analyzed optically. Heme pigment ..." | ||
| Vol 7, No 2 (2022) | N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE | Abstract PDF (Eng) similar documents |
| W. Wang, S. Wang, S. Li | ||
| "... The present study aimed to investigate the effect of N-Ethylmaleimide (NEM) on the evaluation of ..." | ||
| 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 studies on the influence of radiation treatment of carcasses from the stress-resistant and ..." | ||
| 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 6, No 2 (2021) | Optimization of protein-lipid comlex by its fatty acid and vitamin composition | Abstract PDF (Eng) similar documents |
| B. A. Bazhenova, A. G. Burkhanova, Yu. Yu. Zabalueva, A. A. Mordovina | ||
| "... product. The present article presents the results of research aimed to creation of antioxidant-enriched ..." | ||
| 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 | ||
| "... The development of general conception methodology for the meat-based functional food compositions ..." | ||
| 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 | ||
| "... The trophic chain, which manifests the correlation at nutritional level between various macro- and ..." | ||
| 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 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 | ||
| "... process. In the study, we aimed to expedite the primary drying process, which is the lengthiest phase in ..." | ||
| Vol 9, No 2 (2024) | Effect of electrolyzed water on physicochemical and sensory qualities of beef | Abstract PDF (Eng) similar documents |
| G. Biswas, Md. S. Islam, S. M. M. Rahman, S. M. A. Al Mamun | ||
| "... , ether extract, dry matter, and ash) and physical analyses (cooking yield, cooking loss, and pH) were ..." | ||
| Vol 8, No 2 (2023) | Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation | Abstract PDF (Eng) similar documents |
| E. A. Apata, O. O. Olaleye, O. A. Apata, M. T. Olugbemi, A. B. Omojola | ||
| "... on physical attributes of meat with the exception of color, yield and pH, while the skinning method exerted ..." | ||
| 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 7, No 3 (2022) | Trophological approach in the development of nutrition theories | Abstract PDF (Eng) similar documents |
| A. S. Dydykin, V. S. Zamula, Yu. A. Kuzlyakina, E. V. Kryuchenko | ||
| 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 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 | ||
| "... The paper presents studies on the presence or formation of d - enantiomers of amino acids in ..." | ||
| 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 | ||
| "... The review was prepared in order to systematize the knowledge obtained in the recent years by ..." | ||
| Vol 9, No 2 (2024) | Combined effects of different temperature-time modes on the mechanical characteristics of sous-vide and conventional oven-cooked camel meat | Abstract PDF (Eng) similar documents |
| A. A. Fickak, M. B. Othman, A. I. Hobani, G. M. Mohamed, S. Al- Ghamdi, B. Alfaifi, W. M. Elamin | ||
| "... Camel meat was subjected to sous-vide and conventional oven cooking at different combinations ..." | ||
| 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 | ||
| "... Polyphenolic vegetable complexes are active antioxidants and play an important role ..." | ||
| 1 - 50 of 125 Items | 1 2 3 > >> | |
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