Order results by:
| Issue | Title | |
| Vol 10, No 3 (2025) | Post-mortem identification of meat with abnormal autolysis by non-invasive methods | Abstract PDF (Eng) similar documents |
| L. S. Kudryashov, O. A. Kudryashova | ||
| "... engaged in the development of methods for identification of meat with different courses of autolysis ..." | ||
| 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 | ||
| "... the data of traditional analytical methods. Traditional methods of determining the quality of meat are ..." | ||
| Vol 7, No 1 (2022) | Shockwave effects in the technology of meat raw material processing | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| "... of the meat treatment process using SW based on electrical discharges under water. This method ..." | ||
| 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 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 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 | ||
| "... their amount in raw materials and / or the finished products, and describes the methods and procedures ..." | ||
| 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 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 11, No 1 (2026) | The potential of artificial intelligence in the meat industry | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova, M. A. Nikitina | ||
| "... This review considers the potential of artificial intelligence (AI) technologies in meat science ..." | ||
| 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 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 | ||
| "... , is presented in the article. The freezing is the most effective method of preserving meat, so developments ..." | ||
| 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 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 | ||
| "... to remove, reduce and prevent these hazardous substances from the environment. However, the best method for ..." | ||
| 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 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 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 | ||
| "... in pastirma production, by implementing the innovative infrared drying method, while preserving the sensory ..." | ||
| Vol 7, No 1 (2022) | Scientific challenges in modeling mastication of meat using engineering tools | Abstract PDF (Eng) similar documents |
| I. V. Djekic | ||
| "... of risks. The first method is a known engineering solution used for analyzing different types of materials ..." | ||
| 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 2 (2022) | Review of new technologies used for meat identification | Abstract PDF (Eng) similar documents |
| V. Yu. Kornienko, T. A. Fomina, M. Yu. Minaev | ||
| "... relevance of development of methods for identification of meat kinds is related not only to the food ..." | ||
| 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 | ||
| "... types in correlation with the applied method (“dry”, “wet”), and a review of the packaging methods for ..." | ||
| 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 | ||
| "... tissue. The most commonly used method for testing meat consistency in laboratories around the world ..." | ||
| 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 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 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 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 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 | ||
| "... a method to control the accumulation of D-isomers in the course of various technological processes of meat ..." | ||
| 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 | ||
| "... Disinfectants are used as the main agents against microorganisms circulating on the surfaces ..." | ||
| 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 ..." | ||
| Vol 10, No 3 (2025) | Development of a spectrophotometric approach for assessing pork quality during storage | Abstract PDF (Eng) similar documents |
| V. D. Raznichenka, A. U. Shkabrou, L. U. Lazovikava | ||
| "... The annual growth of meat production, accompanied by significant quality deterioration at all ..." | ||
| Vol 10, No 1 (2025) | Proteolytic activity of Sechium edule, Cosmos caudatus, Medicago sativa in meat tenderization | Abstract PDF (Eng) similar documents |
| B. Budianto, Z. O. Feri, A. Suparmi | ||
| "... zone, while SEM (scanning electron methods) analysis was performed to inspect the condition of the meat ..." | ||
| 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 | ||
| "... concentration in the water treated by this method and to assess the possibility of its use as a source ..." | ||
| 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 | ||
| "... The article highlights the development of a method for calculating hydraulic losses ..." | ||
| 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 | ||
| "... microbiological methods. The LAMP based method is an efficient tool to prevent the spreading of Campylobacter spp ..." | ||
| Vol 7, No 3 (2022) | Postslaughter state of muscle tissue of pigs depending on the duration of pre-slaughter fasting | Abstract PDF (Eng) similar documents |
| A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, T. G. Kuznetsova, A. I. Sinichkina, S. I. Loskutov, M. G. Chabaev, N. V. Bogolyubova | ||
| "... Changes in the muscle tissue microstructure lead to changes in meat quality. One of the causes ..." | ||
| Vol 11, No 1 (2026) | Lactic acid bacteria: Two sides of the same coin | Abstract PDF (Eng) similar documents |
| Yu. K. Yushina, V. K. Deryugin, E. V. Zaiko, D. S. Bataeva, M. A. Grudistova, A. A. Makhova | ||
| "... against biofilms; and the implementation of biological control methods using antagonist cultures ..." | ||
| Vol 4, No 1 (2019) | STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING | Abstract PDF (Eng) similar documents |
| Vladimir M. Stefanovskiy, Evgeny V. Morozov, Vyacheslav M. Bоuznik | ||
| "... the melting of bound water crystals outran the melting of free water crystals in meat. A mathematical ..." | ||
| 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 | ||
| "... of terms and research methods for food loss and waste has been carried out. The review analyzes the stages ..." | ||
| 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 | ||
| "... complex of muscle proteins in meat takes place. An effective mode to register the thermal denaturation ..." | ||
| 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 | ||
| "... in silico methods may speed up and reduce the costs of such clinical studies. The purpose of this study ..." | ||
| 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 | ||
| "... . Using the k-means cluster analysis method, 1) meat raw materials were analyzed for inclusion ..." | ||
| 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 | ||
| "... of meat used was the thigh, obtained from a slaughterhouse, and different levels of kluwak — namely ..." | ||
| 1 - 41 of 41 Items | ||
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)
