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Theory and practice of meat processing

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Issue Title
 
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
"... and pork semi-prepared products in pieces. The semi-prepared products were treated using the experimental ..."
 
Vol 1, No 2 (2016) IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION OF CATTLE AND PIG CARCASSES WITH PATHOGENS AT SLAUGHTER AND PROCESSING Abstract  PDF (Eng)  similar documents
D. S. Bataeva, Yu. K. Yushina, E. V. Zaiko
"... and cuts) and meat semi-prepared products from beef and pork for the presence of the microorganisms ..."
 
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
"... ingredient instead of beef in the technology of minced semi-prepared products improves the rheological ..."
 
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
"... ) and to develop semi-finished minced meat products with antioxidant effect without changing their nutritional ..."
 
Vol 7, No 4 (2022) Prevalence of Listeria monocytogenes in meat products during 2017–2019 depending on technological factors and seasons Abstract  PDF (Eng)  similar documents
Yu. K. Yushina, O. A. Kuznetsova, A. V. Tutelyan, M. A. Grudistova, D. S. Bataeva, M. D. Reshchikov, I. S. Tartakovsky, Yu. A. Nikolaev
"... from mixed raw materials (beef and pork) accounted for 5.3% of tested samples, while in pork semi ..."
 
Vol 5, No 2 (2020) The electrohydraulic method for meat tenderization and curing Abstract  PDF (Eng)  similar documents
N. A. Ermoshin, S. A. Romanchikov, O. I. Nikolyuk
"... ) and portioned (80–120 g) meat semi-finished products and accelerate a process of brine distribution, which ..."
 
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
"... capacity, cooking loss% and pH values as well as sensory evaluation of low fat beef burger prepared ..."
 
Vol 6, No 2 (2021) An effect of the recipe composition on minced meat properties Abstract  PDF (Eng)  similar documents
E. V. Tsaregorodtseva
"... with complete animal proteins. Fat meat raw materials were partly replaced with milk fat. A semi-prepared ..."
 
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
"... human health if they are not properly prepared and preserved. Meat and meat products except for products ..."
 
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
"... , in the sample preparation, these oxidized and non-oxidized proteins were prepared according to the three dif ..."
 
Vol 5, No 4 (2020) The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions Abstract  PDF (Eng)  similar documents
A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva
"... . The ways for taste correction using FA was studied. For this, a chopped semi-finished product — minced meat ..."
 
Vol 8, No 1 (2023) Nile perch fish nuggets: Partial replacement of fish flesh with sesame hulls and sunroot — Quality assessment and storage stability Abstract  PDF (Eng)  similar documents
T. G. Abedelmaksoud, A. S. A. Shehata, M. A. M. Fahmy, M. E. Abdel-aziz, A. A. Baioumy
"... , the acceptable replacement ratio for fish nuggets prepared with sunroot (T1) and sesame hulls (T2) was 10% and 7 ..."
 
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
"... formulations were used in the preparation of the patties. The prepared patties were stored at a refrigeration ..."
 
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
"... the blueberry leaves with the help of electromagnetic microwave field have been defined. The influence ..."
 
Vol 8, No 3 (2023) Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour Abstract  PDF (Eng)  similar documents
A. K. Suychinov, G. T. Zhumanova, I. V. Mironova, E. T. Akhmadullina, N. N. Kadirov, Z. A. Galiyeva, O. V. Neverova
"... on their chemical composition. Four different variations of meat patties were prepared, with amaranth flour added ..."
 
Vol 6, No 4 (2021) New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers Abstract  PDF (Eng)  similar documents
R. M. Mohamed, W. A. Bazaraa, A. M. Alian, N. M. EL-Shimi
"... a palatable taste. Beef burgers were prepared using different levels of the partially purified L- glutaminase ..."
 
Vol 6, No 3 (2021) Development of regression model of proteins attackability process in meat food (in vitro) Abstract  PDF (Eng)  similar documents
A. S. Pulatov, M. A. Nikitina
"... of heat treatment of semi-finished lamb products. The essential parameters and features are determined ..."
 
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
"... of proteins on the properties of the electromagnetic field during GDV of meat has been proven. It has been ..."
 
Vol 6, No 4 (2021) Promotion of cultural heritage — regional and traditional Polish meat products Abstract  PDF (Eng)  similar documents
J. O. Szafrańska, D. M. Stasiak, B. G. Sołowiej
"... is prepared according to traditional recipes handed down from generation to generation. Products typical ..."
 
Vol 2, No 4 (2017) PREPARATION OF THE ENZYME SOLUTION FROM THE WHOLE BOVINE ABOMASUM FOR MODIFICATION OF PROPERTIES OF THE COLLAGEN CONTAINING RUMEN Abstract  PDF (Eng)  similar documents
B. A. Bazhenovа, A. М. Danilov
"... established that the lysate prepared on the basis of the whole bovine abomasa had the proteolytic activity ..."
 
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
"... . Myopathic changes in muscle tissue were assessed using a semi-quantitative method developed earlier. All ..."
 
Vol 6, No 1 (2021) Risk identification and assessment in production of meat product packaging Abstract  PDF (Eng)  similar documents
Yu. A. Kuzlyakina, V. S. Zamula, M. V. Kochneva
"... meat semi-finished products. The investigations were carried out in the operating enterprise ..."
 
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
"... storage period of semi-finished natural lump products by 2.6 times, which proves the practical benefits ..."
 
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
"... the ratio of ω‑6 group acids: ω‑3 ratio amounts to 1–2:1. Heat treatment of enriched semi-finished products ..."
 
Vol 9, No 3 (2024) Biotechnological methods for separation of pigs pancreas glands protein substances with membrane technologies Abstract  PDF (Eng)  similar documents
M. E. Spirina, E. K. Polishchuk, L. V. Fedulova, E. R. Vasilevskaya
"... was measured by the biuret reaction in a semi-automatic biochemical analyzer Biochem SA. The proteomic ..."
 
Vol 3, No 2 (2018) METHODOLOGICAL ASPECTS OF LIPID EXTRACTION FROM BIOLOGICAL MATRICES Abstract  PDF (Eng)  similar documents
Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Andrey V. Kulikovskii
"... prepared model systems were used as test samples including both simple and multicomponent mixtures ..."
 
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