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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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