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Issue | Title | |
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 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 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 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 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 | ||
"... of the first associations with Polish cuisine would undoubtedly be meat dishes, which play an important role ..." | ||
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 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 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 7, No 4 (2022) | Genome-wide analysis in the search for candidate genes associated with meat productivity traits in meat-and-dairy goats | Abstract PDF (Eng) similar documents |
M. I. Selionova, A.-M. M. Aibazov, A. A. Sermyagin, A. A. Belous, N. A. Zinovieva | ||
"... with high consumer characteristics, in particular, a sustainable offer of dairy and meat products labeled ..." | ||
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 3 (2022) | Management of food cold chains traceability amid the COVID‑19 pandemic | Abstract PDF (Eng) similar documents |
N. A. Gorbunova, V. N. Kornienko | ||
"... — a continuous cold chain of perishable food products, including meat products, under the conditions of COVID‑19 ..." | ||
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 6, No 4 (2021) | Meat consumption: theory, practice and future prospects | Abstract PDF (Eng) similar documents |
P. Putnik, D. B. Kovačević | ||
"... This research reviewed human meat consumption and highlighted associated history, challenges ..." | ||
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 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 7, No 4 (2022) | Mutagenic and/or carcinogenic compounds in meat and meat products: polycyclic aromatic hydrocarbons perspective | Abstract PDF (Eng) similar documents |
E. Oz | ||
"... . Meat and meat products are one of the major sources of PAH exposure. Since PAH intake increases ..." | ||
Vol 6, No 4 (2021) | Impact of feed supplementation with balsam poplar buds on performance of young bulls | Abstract PDF (Eng) similar documents |
Yu. Balji, M. Knicky | ||
"... with regulatory meat hygiene requirements. ..." | ||
Vol 6, No 4 (2021) | Color measurement of animal source foods | Abstract PDF (Eng) similar documents |
B. R. Milovanovic, I. V. Djekic, V. M. Tomović, D. Vujadinović, I. B. Tomasevic | ||
Vol 7, No 2 (2022) | Loop-mediated isothermal amplification (LAMP) method for fast detection of Campylobacter spp in meat food products and environmental objects of a processing plant’s | Abstract PDF (Eng) similar documents |
Yu. K. Yushina, E. V. Zajko, M. A. Grudistova, M. D. Reshchikov, N. A. Nasyrov, D. V. Nikitchenko | ||
"... of Campylobacter spp. scarce presence (10 CFU/25 g) in meat, meat products, as well as carcass swabs and production ..." | ||
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 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 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 ..." | ||
1 - 22 of 22 Items |
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