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Theory and practice of meat processing

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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
"... in brine on the quality of cured beef. Five kilograms of fresh beef from a mature White Fulani bull ..."
 
Vol 2, No 4 (2017) CONCEPTUAL APPROACHES TO THE RAPID DETECTION OF CAMPYLOBACTER SPP. IN MEAT OF SLAUGHTER ANIMALS Abstract  PDF (Eng)  similar documents
D. S. Bataeva, M. Yu. Minaev, Yu. K. Yushina, O. V. Sokolova, E. V. Zajko
 
Vol 1, No 2 (2016) EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF Abstract  PDF (Eng)  similar documents
M. A. Dibirasulaev, G. A. Belozerov, D. M. Dibirasulaev, D. E. Orlovsky
"... . Chizhov as applied to beef in the temperature range of –1°С to –30 °С was carried out. It was shown ..."
 
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
"... at concentrations of 5%, 10%, and 15% in place of beef. The control sample was prepared without any addition ..."
 
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