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Theory and practice of meat processing

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Vol 9, No 1 (2024) Assessment of hygiene of slaughter and distribution of bushmeat in Zogbodomey municipality Abstract  PDF (Eng)  similar documents
G. G. A. Ahouanse, M. Gbankoto, H. S. Houngbedji, C. F. L. Salifou, I. O. Dotché, S. F. Farougou, G. A. Mensah, I. A. K. Youssao
"... Bushmeat production process influences its quality. The objective of the study is to take stock ..."
 
Vol 7, No 1 (2022) Scientific challenges in modeling mastication of meat using engineering tools Abstract  PDF (Eng)  similar documents
I. V. Djekic
 
Vol 2, No 2 (2017) QUALITY INDICATORS OF BEEF FROM YOUNG BULLS OF VARIOUS DAIRY AND BEEF BREEDS Abstract  PDF (Eng)  similar documents
S. A. Miroshhikov, A. V. Kharlamov, I. V. Markova
"... It was established that studied meat raw material from young bulls of different breeds (Group I ..."
 
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
"... technologies aimed at the optimizing of the freezing conditions (time, speed), reducing the loss of quality ..."
 
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
 
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 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
"... , and quality characteristics were determined. The addition of melanin to the diet led to an increase ..."
 
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 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
 
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
"... contribution to meat quality deterioration seems to be determinative. It is shown that the basis ..."
 
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
 
Vol 2, No 3 (2017) MEASUREMENT OF QUALITY MANAGEMENT SYSTEM PERFORMANCE IN MEAT PROCESSING Abstract  PDF (Eng)  similar documents
Elena S. Voloshina, Nina I. Dunchenko
"... Modern methods aimed to ensure the quality of foods require to implement and certify quality ..."
 
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 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 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
"... quality of the pigs. So fattening the yelts with the diets with a physiological norm of iodine ..."
 
Vol 1, No 3 (2016) PRINCIPLES OF DETERMINATION OF VALUE IN USE FOR MEAT AND MEAT PRODUCTS BASED ON QUALITY INDICATORS — THE COEFFICIENTS OF CONSUMER PROPERTIES Abstract  PDF (Eng)  similar documents
N. F. Neburchilova, I. V. Petrunina
"... to the qualitative parameters of the raw material constituent was developed. Quality characteristics of meat products ..."
 
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 5, No 2 (2020) An effect of the animal condition after gas stunning on quality of slaughter products from Large White pigs Abstract  PDF (Eng)  similar documents
A. A. Semenova, A. I. Sinichkina, I. V. Kozyrev, T. M. Mittelstein
"... and meat quality from animals with and without cardiac activity after gas stunning. ..."
 
Vol 1, No 1 (2016) PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS Abstract  PDF (Eng)  similar documents
A. B. Lisitsyn, M. A. Nikitina, A. N. Zakharov, E. B. Sus, V. V. Nasonova, L. I. Lebedeva
"... reflects its quality, is used. Among these indicators are pH value, water binding and fat holding ..."
 
Vol 8, No 3 (2023) The effect of magnetic and electric fields on the processes of food freezing Abstract  PDF (Eng)  similar documents
G. A. Belozerov, A. G. Belozerov, A. V. Konnov
 
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 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
"... ) and/or fat, while maintaining their texture and quality characteristics. As know, a high intake of dietary ..."
 
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