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Theory and practice of meat processing

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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
"... reddening than NaCl, indicating residual nitrite and nitrate content to be significantly higher in meat ..."
 
Vol 10, No 1 (2025) Effect of replacing nitrite with ginger powder in brine solution on the quality of cured beef Abstract  PDF (Eng)  similar documents
E. S. Apata, O. T. Lasisi, O. O. Olaleye, O. C. Apata, J. E. Okolosi, Y. O. Uthman-Akinhanmi, O. Y. Adedeji, M. A. Hashem
"... The purpose of this study was to evaluate the effect of replacing nitrite with ginger powder ..."
 
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
"... of the studies are presented, the purpose of which was to study the effect of plasma treatment on nitrite ..."
 
Vol 1, No 1 (2016) NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT Abstract  PDF (Eng)  similar documents
Yu. Yu. Zabalueva, B. A. Bazhenova, K. S. Nazimova
"... to a significant decrease in the residual amount of sodium nitrite by almost three times in the innovative smoked ..."
 
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
"... В результате исследований цвета мышечной и  жировой тканей и  мраморности на длиннейшей мышце ..."
 
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
"... классов по цвету мышечной ткани. Цвет мышечной ткани на длиннейшей мышце спины (L. dorsi) в цветовом ..."
 
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
"... Способность системы компьютерного зрения (системы CVS) оценивать параметры цвета мяса и мясных ..."
 
Vol 6, No 4 (2021) Meat consumption: theory, practice and future prospects Abstract  PDF (Eng)  similar documents
P. Putnik, D. B. Kovačević
 
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
"... °C оказала наиболее существенное влияние на изменение цвета. После нагревания более 30 минут ..."
 
Vol 6, No 3 (2021) An effect of food additives on microbiome Abstract  PDF (Eng)  similar documents
V. Yu. Kornienko, M. Yu. Minaev
"... , nisin, potassium sorbate, sodium benzoate, sodium nitrate, essential oils, titanium dioxide ..."
 
Vol 8, No 3 (2023) Histological characteristics and functional properties of red and white parts of m. semitendinosus of slaughter pigs Abstract  PDF (Eng)  similar documents
A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, S. I. Loskutov, N. V. Bogolyubova, R. V. Nekrasov, A. A. Motovilina, Yu. I. Bogdanova
"... , in raw samples, and by 6.53, 2.99 and 1.81, respectively, after curing with the nitrite mixture ..."
 
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
"... В работе представлены результаты исследований изучения органолептических (цвет, консистенция ..."
 
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