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| Issue | Title | |
| Vol 2, No 3 (2017) | MODELING AS A METHOD FOR SCIENTIFIC COGNITION OF COMPLEX MEAT SYSTEMS | Abstract PDF (Eng) similar documents |
| Marina A. Nikitina, Aleksandr N. Zakharov, Victoria V. Nasonova, Andrey B. Lisitsyn | ||
| "... favors a growth in MBC of sausage meat. However, a growth in MBC per unit of protein decreases ..." | ||
| 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 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 | ||
| "... The review paper examines the main risk factors for microbial contamination of meat at different ..." | ||
| Vol 1, No 4 (2016) | IDENTIFICATION OF ENTEROTOXIGENIC STAPHYLOCOCCI IN MEAT RAW MATERIALS | Abstract PDF (Eng) similar documents |
| D. S. Bataeva, M. Yu. Minaev, A. A. Makhova | ||
| "... sausages was determined. The presence of the enterotoxigenic S. aureus strains in meat raw material ..." | ||
| Vol 4, No 4 (2019) | Thawing process calculation of egg ingredients particles in minced meat | Abstract PDF (Eng) similar documents |
| V. P. Agafonychev, V. N. Makhonina | ||
| "... Sausages from poultry meat are present on the domestic market. In this regard, the problem ..." | ||
| 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 1, No 2 (2016) | CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES | Abstract PDF (Eng) similar documents |
| A. M. Yevtushenko, O. N. Krasulya, I. G. Krasheninnikova | ||
| "... of cooking. It is shown that the viscosity of sausage meat varies in a complex manner and has three ..." | ||
| Vol 6, No 2 (2021) | An effect of the recipe composition on minced meat properties | Abstract PDF (Eng) similar documents |
| E. V. Tsaregorodtseva | ||
| "... into recipes of sausages for grilling to stabilize protein and fat in the meat system was substantiated ..." | ||
| Vol 1, No 1 (2016) | STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, V. I. Ivashov, B. R. Kapovsky, O. E. Kozhevnikova | ||
| "... of sausages and other meat products. Efficient grinding of frozen raw meat is an urgent task for meat industry ..." | ||
| Vol 1, No 1 (2016) | LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING | Abstract PDF (Eng) similar documents |
| Josef Kameník, Marta Dušková | ||
| "... Abstract Lactic acid bacteria (LAB) play in meat processing a positive but also a negative role ..." | ||
| Vol 2, No 2 (2017) | INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS | Abstract PDF (Eng) similar documents |
| Dragan Vasilev, Vesna Djordjević, Nedjeljko Karabasil, Mirjana Dimitrijević, Zoran Petrović, Branko Velebit, Vlado Teodorović | ||
| "... Fat reduction in meat products is demanded by consumers concerning health issues but represents ..." | ||
| Vol 5, No 4 (2020) | Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products | Abstract PDF (Eng) similar documents |
| N. V. Rudometova, I. S. Kim | ||
| "... In Russia, in the production of meat and sausage products, the food colour, named as Red rice ..." | ||
| Vol 3, No 4 (2018) | IDENTIFICATION OF RISKS ASSOCIATED WITH RAW MATERIALS OF ANIMAL ORIGIN | Abstract PDF (Eng) similar documents |
| Elena V. Zajko, Dagmara S. Bataeva | ||
| "... . The emphasis was placed on the meat intended for the production of smoked sausages, as these products ..." | ||
| Vol 3, No 2 (2018) | ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES | Abstract PDF (Eng) similar documents |
| Dagmara S. Bataeva, Olga V. Sokolova, Elena V. Zajko, Victoria V. Pashkova | ||
| "... in the meat will increase the shelf life of meat, due to the suppression of the growth of closely related ..." | ||
| 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 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 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 | ||
| "... , addition of ascorbic acid led to a decrease in pH and MBC of minced meat. Therefore, the use ..." | ||
| Vol 2, No 4 (2017) | THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS | Abstract PDF (Eng) similar documents |
| V. N. Makhonina, V. P. Agafonychev | ||
| "... of individual bone-in and boneless pieces, and minced meat according to objective quality indexes, namely ..." | ||
| Vol 7, No 1 (2022) | Influence of preslaughter stress on poultry meat | Abstract PDF (Eng) similar documents |
| O. A. Kudryashova, L. S. Kudryashov | ||
| "... In the present article the authors consider the importance of issue of the poultry meat quality ..." | ||
| 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 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 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 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 6, No 1 (2021) | Ways of improvement of technological equipment performance | Abstract PDF (Eng) similar documents |
| M. B. Smirnov, G. B. Abdilova | ||
| "... Increasing of production performance of production systems and equipment in the meat-processing ..." | ||
| Vol 2, No 4 (2017) | AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEAT PRODUCTS ON THE FORMATION OF BIOLOGICALLY ACTIVE PEPTIDES | Abstract PDF (Eng) similar documents |
| I. M. Chernukha, I. N. Nikonov, N. G. Mashentseva, D. L. Klabukova, D. A. Afanasev, L. I. Kovalyov, L. А. Ilina | ||
| "... At present, different methods are used to accumulate functional peptides in meat raw materials ..." | ||
| 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 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 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 9, No 1 (2024) | Food safety knowledge, attitude and practices of meat handlers in Khulna City, Bangladesh | Abstract PDF (Eng) similar documents |
| G. Biswas, Md. S. Islam, S. M. M. Rahman, Md. M. Islam | ||
| "... and practices of meat handlers in retail meat shops of Khulna City, Bangladesh. The research was performed ..." | ||
| 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 | ||
| "... Pastirma, a traditional dry-cured meat product from Turkey, is manufactured after a long drying ..." | ||
| 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 3, No 1 (2018) | THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS | Abstract PDF (Eng) similar documents |
| Leonid S. Kudryashov, Vadim A. Kupriyanov, Ivan T. Scherbakov, Valentina B. Krylova, Tatyana V. Gustova | ||
| "... into the formulation of cooked sausage food beet fibers based on sugar beet, hydrated in a ratio 1:5, in amount 10 ..." | ||
| Vol 1, No 4 (2016) | RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, I. V. Kozyrev | ||
| "... The studies of meat and fat colour and marbling in Longissimus dorsi of different cattle — beef ..." | ||
| Vol 9, No 2 (2024) | Biodegradable meat packaging: Microbial safety and control for environmental pollution | Abstract PDF (Eng) similar documents |
| K. Saeed, Z. Ali | ||
| "... -based materials and can enhance the shelf life of perishable commodities like meat and meat products ..." | ||
| Vol 10, No 1 (2025) | Prevalence and serotyping of Salmonella in beef carcasses sold in markets of Hama city, Syria | Abstract PDF (Eng) similar documents |
| O. Faour, Kh. Alkoujah | ||
| "... to other meat types. These results are considered an important threat to public health and indicate food ..." | ||
| 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 | ||
| "... of antibiotics can be reduced by heat treatment of the meat. However, heat treatment can lead to the formation ..." | ||
| 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 | ||
| "... in the development of technology and the production of meat food. In the review, the authors focus on theoretical ..." | ||
| 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 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 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 | ||
| "... the most important for meat products — these are organoleptic characteristics, in particular ..." | ||
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