Order results by:
| Issue | Title | |
| 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 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 1 (2025) | Quality evaluation of fresh camel meat dipped in edible citric acid | Abstract PDF (Eng) similar documents |
| M. Abd Elgadir, A. A. Mariod, N. Alrumaih, S. H. S. Mohamed, M. A. Aladhadh, R. R. Alayouni | ||
| "... extension of fresh camel meat stored at refrigeration temperature. Fresh camel meat slices were treated ..." | ||
| Vol 9, No 4 (2024) | A review of the irradiation effect on the quality and safety of different types of meat | Abstract similar documents |
| H. M. Qadr, N. F. Salih | ||
| "... meat types. The process involves exposing meat in a shielded room using one source of radiation ..." | ||
| 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 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 9, No 3 (2024) | Development of a mobile application for rapid detection of meat freshness using deep learning | Abstract PDF (Eng) similar documents |
| H. I. Kozan, H. A. Akyürek | ||
| "... The freshness or spoilage of meat is critical in terms of meat color and quality criteria ..." | ||
| Vol 9, No 4 (2024) | Nutritional assessment and antioxidant potential of selected meat types consumed in Owhelogbo, Delta State, Nigeria | Abstract similar documents |
| J. O. Owheruo, G. I. Edo, P. O. Akpoghelie, A. O. Faturoti, E. F. Isoje, U. A. Igbuku, E. E.A. Oghroro, D. S. Ahmed, E. Yousif, Kh. Zainulabdeen, A. A. Mohammed, A. E.A. Essaghah, H. Umar | ||
| "... meat types (beef, pork, chicken, catfish and snails) consumed in Owhelogbo, community in Isoko Local ..." | ||
| 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 9, No 1 (2024) | Rabbit meat as a potential source of multidrug-resistant and enterotoxigenic Staphylococcus aureus strains | Abstract PDF (Eng) similar documents |
| A. F. A. Mahmoud, A. El-S. E. Hafezm, A. F. Abdullatif, A. S. El-tahlawy, R. Ras | ||
| "... produced Sea enterotoxin. The presence of S. aureus, especially MRSA strains, in the examined rabbit meat ..." | ||
| 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 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 9, No 2 (2024) | Effect of electrolyzed water on physicochemical and sensory qualities of beef | Abstract PDF (Eng) similar documents |
| G. Biswas, Md. S. Islam, S. M. M. Rahman, S. M. A. Al Mamun | ||
| "... risk to its quality and safety. This contamination can lead to reduced shelf life, compromised meat ..." | ||
| Vol 3, No 1 (2018) | SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY | Abstract PDF (Eng) similar documents |
| Tatyana S. Fofanova | ||
| "... to an increase in the demand for convenient ready-to-cook meat products that retain healthy components ..." | ||
| 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 | ||
| "... . In the production of meat products, the mechanisms for managing the identified risks associated with meat raw ..." | ||
| Vol 6, No 3 (2021) | Research of the overall chemical and amino acid composition of meat from young animals of new sheep genotypes | Abstract PDF (Eng) similar documents |
| O. N. Orlova, V. S. Mkrtichyan, L. V. Skrypnik, L. V. Krichun | ||
| "... . As a control, meat of purebred Sovetsky Merino was studied. The experimental and control rams were slaughtered ..." | ||
| Vol 9, No 4 (2024) | Exploring the potential reservoirs of Pseudomonas spp. bacteria at meat processing factories and poultry farms | Abstract similar documents |
| D. S. Bataeva, Yu. K. Yushina, A. A. Semenova, E. V. Zaiko, M. A. Grudistova | ||
| "... One of the microorganisms that cause spoilage of meat during its storage is the bacteria ..." | ||
| 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 | ||
| "... application in the meat industry, since they do not provide sufficient understanding of the processes ..." | ||
| 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 | ||
| "... can exert a significant effect on quality and economic indicators of meat products. The aim ..." | ||
| 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 9, No 3 (2024) | Sensory testing and quality maintenance of hamburgers containing soybean meat | Abstract PDF (Eng) similar documents |
| F. Fujisawa, H. Seki | ||
| "... In the past few years, lifestyle-related diseases have been increasing, and meat intake has been ..." | ||
| Vol 8, No 3 (2023) | Microalgae as alternative proteins for the sustainable food industry: A review | Abstract PDF (Eng) similar documents |
| E. Son, K. H. Kwon | ||
| "... various recent studies on alternative protein sources. Food choices, including meat consumption ..." | ||
| Vol 10, No 2 (2025) | Biotransformation of horse meat proteins by probiotic microorganisms to reduce allergenicity | Abstract PDF (Eng) similar documents |
| B. A. Bazhenova, S. D. Zhamsaranova, S. N. Lebedeva, A. V. Shсhekotova, S. Yu. Leskova, A. A. Tykheev, R. B. Ayusheeva | ||
| "... microbiota takes an active part in stimulating and maintaining the functions of the body’s immune system ..." | ||
| Vol 6, No 3 (2021) | Quality of carcasses and meat from male and female rabbits | Abstract PDF (Eng) similar documents |
| S. Sampels, J. Skoglund | ||
| "... Meat from rabbits offers high nutritive properties as it has high levels of essential amino acids ..." | ||
| 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 | ||
| "... . They analyze the main nutritional values and physical and chemical properties of meat products, the modes ..." | ||
| 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 | ||
| "... for the meat industry. The authors analyze the elements of safety and quality management for polypropylene ..." | ||
| Vol 7, No 4 (2022) | Food allergen control at meat processing enterprise: scientific rationale and preliminary hazard analysis | Abstract PDF (Eng) similar documents |
| E. V. Kryuchenko, I. M. Chernukha, Yu. A. Kuzlyakina, V. S. Zamula | ||
| "... the developed checklist, which includes 41 questions. The survey was conducted at meat processing plant ..." | ||
| Vol 5, No 3 (2020) | Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products | Abstract PDF (Eng) similar documents |
| E. V. Kryuchenko, Yu. A. Kuzlyakina, V. S. Zamula, I. M. Chernukha | ||
| Vol 9, No 2 (2024) | Combined effects of different temperature-time modes on the mechanical characteristics of sous-vide and conventional oven-cooked camel meat | Abstract PDF (Eng) similar documents |
| A. A. Fickak, M. B. Othman, A. I. Hobani, G. M. Mohamed, S. Al- Ghamdi, B. Alfaifi, W. M. Elamin | ||
| "... Camel meat was subjected to sous-vide and conventional oven cooking at different combinations ..." | ||
| 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 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 | ||
| "... Changes in the muscle tissue microstructure lead to changes in meat quality. One of the causes ..." | ||
| Vol 5, No 2 (2020) | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products | Abstract PDF (Eng) similar documents |
| A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi | ||
| "... -type meat and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate ..." | ||
| Vol 8, No 3 (2023) | Study of the process of the frozen raw beef defrosting with its simultaneous massaging in industrial conditions | Abstract PDF (Eng) similar documents |
| N. S. Nikolaev, V. N. Kornienko | ||
| "... Many meat processing enterprises use the frozen raw meat. Its defrosting and thawing is a crucial ..." | ||
| 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 | ||
| "... The paper examines the problem of meat raw material curing in production of whole-piece meat ..." | ||
| Vol 6, No 1 (2021) | Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma | Abstract PDF (Eng) similar documents |
| N. Yu. Moskalenko, O. A. Kudryashova, L. S. Kudryashov, S. L. Tikhonov, N. V. Tikhonova, V. V. Pestov | ||
| "... can be one of the promising methods of meat product treatment by cold sterilization. The present work ..." | ||
| 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 | ||
| "... Microbiological examination of contamination of imported and domestic meat products ..." | ||
| Vol 6, No 1 (2021) | A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials | Abstract PDF (Eng) similar documents |
| A. K. Kakimov, Zh. S. Yessimbekov, B. K. Kabdylzhar, A. K. Suychinov, A. M. Baikadamova | ||
| "... of bone raw materials are formed in enterprises of the meat and poultry processing industry. Nowadays, its ..." | ||
| Vol 8, No 2 (2023) | Effect of chicken bone paste on the physico-chemical and functional-technological properties of pâté mass | Abstract PDF (Eng) similar documents |
| B. K. Kabdylzhar, A. K. Kakimov, A. K. Suychinov, G. V. Gurinovich, Z. S. Yessimbekov | ||
| "... dynamic development of the industry in modern conditions. The technology for obtaining chicken meat-bone ..." | ||
| Vol 6, No 4 (2021) | Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles | Abstract PDF (Eng) similar documents |
| I. E. Gorlov, S. E. Bozhkova, A. R. Nichiporova, Y. D. Danilov, M. I. Slozhenkina, E. A. Romanenko | ||
| "... to partially replace meat raw materials with vegetable ones, in order to maximize the saturation of products ..." | ||
| 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 | ||
| "... were used as flavoring additives (FA). To assess the effect of composition of meat product recipe ..." | ||
| Vol 9, No 2 (2024) | Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products | Abstract PDF (Eng) similar documents |
| M. G. Semenova, M. A. Aslanova, A. R. Galimova, L. V. Fedulova, A. S. Antipova, E. I. Martirosova, D. V. Zelikina, A. L. Bero, D. A. Utyanov | ||
| "... buds) in enriched meat products. A fraction of encapsulated liposomes in the biopolymer delivery system ..." | ||
| Vol 7, No 4 (2022) | The ways to improve the biological and morphological parameters of young fattening pigs | Abstract PDF (Eng) similar documents |
| I. N. Mikolaychik, L. A. Morozova, A. V. Iltyakov, E. S. Stupina, O. P. Neverova, T. I. Uryumtseva | ||
| "... , provided a positive effect on the morphological composition of carcasses, slaughter parameters and meat ..." | ||
| 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 ..." | ||
| 1 - 43 of 43 Items | ||
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