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Issue | Title | |
Vol 6, No 2 (2021) | Factors influencingmicrobial transmission in a meat processing plant | Abstract PDF (Eng) similar documents |
B. Velebit, B. Lakicevic, A. A. Semenova, N. M. Revutskaya, Yu. K. Yushina, V. V. Nasonova | ||
"... . monocytogenes, is needed at this stage. In general, to minimize problems linked with meat and meat product ..." | ||
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 4, No 3 (2019) | ASSESSING THE EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS USING PROTEOMIC METHODS | Abstract PDF (Eng) similar documents |
Irina M. Chernukha, Anastasiya G. Akhremko | ||
"... meat from porcine m. longissimus dorsi by two-dimensional electrophoresis are presented. The most ..." | ||
Vol 8, No 4 (2023) | Evaluation of approaches to increase the effectiveness of various disinfectants against biofilm communities of different ages | Abstract PDF (Eng) similar documents |
Yu. K. Yushina, N. A. Nasyrov, E. V. Demkina, E. V. Zaiko, M. D. Reshchikov | ||
"... . hydrogen peroxide 6% and various concentrations of isopropyl alcohol (30%). All products in concentrations ..." | ||
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 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 | ||
"... and technological properties of meat, and leads to emergence of different pathological conditions (PSE or RSE 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 | ||
"... meat of this genotype was characterized by the high protein content of 22.56% and low fat content of 9 ..." | ||
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 1, No 1 (2016) | STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL | Abstract PDF (Eng) similar documents |
A. B. Lisitsyn, V. I. Ivashov, B. R. Kapovsky, O. E. Kozhevnikova | ||
"... of sausages and other meat products. Efficient grinding of frozen raw meat is an urgent task for meat industry ..." | ||
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 5, No 1 (2020) | RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT | Abstract PDF (Eng) similar documents |
Irina A. Prokopenko | ||
"... for production of poultry meat products. ..." | ||
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 7, No 1 (2022) | Comparison of the proteomic profile of pork byproducts during their storage | Abstract PDF (Eng) similar documents |
A. G. Akhremko, V. V. Nasonova, M. E. Spirina, N. N. Godswill | ||
"... In this article, the proteomic profiles of pork by-products (snout, tongue, liver, kidney, spleen ..." | ||
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 | ||
"... While choosing one or another product from a wide variety on the market, we intuitively focus ..." | ||
Vol 6, No 4 (2021) | Meat consumption: theory, practice and future prospects | Abstract PDF (Eng) similar documents |
P. Putnik, D. B. Kovačević | ||
"... problem with meat consumption is the use of additives in processed products. In modern time these problems ..." | ||
Vol 1, No 4 (2016) | INFLUENCE OF THE RADISH HOMOGENATE ON THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MODEL MINCED MEAT | Abstract PDF (Eng) similar documents |
E. B. Bitueva, T. V. Biltrikova | ||
"... It was established that inclusion of black radish homogenate into model minced meat from different ..." | ||
Vol 8, No 2 (2023) | Optical-spectroscopic analysis of colorimetric changes in meat during its storage | Abstract PDF (Eng) similar documents |
A. U. Shkabrou, I. M. Chernukha, V. D. Raznichenka, L. U. Lazovikava | ||
"... The colorimetric and spectral characteristics of meat and their changes during the period ..." | ||
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 8, No 1 (2023) | The effect of long skin soaking in the calcium solution on the quality of rambak crackers from buffalo skin | Abstract PDF (Eng) similar documents |
A. Chairil, . Irhami, H. A. Umar, . Irmayanti | ||
"... Buffalo skin is an underutilized by-product of buffalo slaughter. It is perishable ..." | ||
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) | 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 3 (2021) | Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures | Abstract PDF (Eng) similar documents |
Yu. M. Berezovsky, I. A. Korolev, T. A. Sarantsev | ||
"... Thermal conductivity factor and specific isobaric heat capacity of food products are currently ..." | ||
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 2, No 4 (2017) | COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES | Abstract PDF (Eng) similar documents |
I. Nastasijevic, B. Lakicevic, Z. Petrovic | ||
"... Meat is a perishable product with a short shelf life and therefore short selling times. Therefore ..." | ||
Vol 2, No 3 (2017) | INFLUENCE OF ENZYME PREPARATIONS ON MEAT PRODUCTIVITY IN YOUNG PIGS | Abstract PDF (Eng) similar documents |
Nadezhda V. Danilova, Anatoly Yu. Lavrentiev | ||
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 1, No 3 (2016) | CALCULATION OF PERFORMANCE FOR MECHANICAL DEBONING SCREW PRESSES CONSIDERING COUNTERPRESSURE | Abstract PDF (Eng) similar documents |
A. S. Ostroukh, V. A. Abaldova | ||
"... . The value of performance loss for the screw press is calculated considering reverse flow of meat through ..." | ||
Vol 1, No 4 (2016) | IDENTIFICATION OF ENTEROTOXIGENIC STAPHYLOCOCCI IN MEAT RAW MATERIALS | Abstract PDF (Eng) similar documents |
D. S. Bataeva, M. Yu. Minaev, A. A. Makhova | ||
"... The need to renew the safety criteria for meat raw material used in production of fermented ..." | ||
Vol 1, No 2 (2016) | REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES | Abstract PDF (Eng) similar documents |
V. B. Krylova | ||
"... fractions in the canned products from beef and pork was different during storage. For example, a decrease ..." | ||
Vol 1, No 2 (2016) | USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION | Abstract PDF (Eng) similar documents |
A. K. Kakimov, B. B. Kabulov, Zh. S. Yessimbekov, N. A. Kuderinova | ||
"... instead of the basic raw material in meat product production. The comparative analysis of the nutritive ..." | ||
Vol 5, No 1 (2020) | CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE | Abstract PDF (Eng) similar documents |
Yuriy M. Berezovskiy, Igor A. Korolev, Taras A. Sarantsev | ||
"... As a consequence of insufficient study of water phase change in meat accompanied by water ..." | ||
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 | ||
"... meat semi-finished products. The investigations were carried out in the operating enterprise ..." | ||
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 8, No 2 (2023) | Salmonella enterica species isolated from local foodstuff and patients suffering from foodborne illness: Surveillance, antimicrobial resistance and molecular detection | Abstract PDF (Eng) similar documents |
Z. A. AlShaheeb, Z. A. Thabit, A. G. Oraibi, A. A. Baioumy, T. G. Abedelmaksoud | ||
"... The aim of this study was to determine the prevalence of Salmonella enterica in raw chicken meat ..." | ||
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 8, No 4 (2023) | Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties | Abstract PDF (Eng) similar documents |
M. Abd Elgadir, A. A. Mariod | ||
"... the storage life of fresh beef products with no effect on sensory quality attributes. ..." | ||
Vol 2, No 2 (2017) | FREEZING AS A METHOD OF FOOD PRESERVATION | Abstract PDF (Eng) similar documents |
A. L. Ishevskiy, I. A. Davydov | ||
Vol 8, No 4 (2023) | Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes | Abstract PDF (Eng) similar documents |
M. A. Al-Shibli, R. M. Al-Ali, A. Z. Hashim, A. B. Altemimi, N. Elsayed, T. G. Abedelmaksoud | ||
"... the quality and nutritional value of meat products is protein oxidation, which can occur during storage via ..." | ||
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 2, No 3 (2017) | MODELING AS A METHOD FOR SCIENTIFIC COGNITION OF COMPLEX MEAT SYSTEMS | Abstract PDF (Eng) similar documents |
Marina A. Nikitina, Aleksandr N. Zakharov, Victoria V. Nasonova, Andrey B. Lisitsyn | ||
"... The paper examines the issues associated with the integration of knowledge in meat product ..." | ||
Vol 2, No 2 (2017) | MEAT PRODUCTIVITY THE QUALITY OF RAW MEAT OF ANIMALS OF KALMYK BREED NEW FACTORY LINES | Abstract PDF (Eng) similar documents |
V. N. Pristupa, A. Y. Kolosov, Y. A. Kolosov, O. N. Orlova, L. S. Dmitrieva, V. I. Eroshenko, L. V. Skripnik, D. V. Torosyan | ||
"... 8643, and Ozhog 6136. To assess meat productivity, carcass morphological composition, physical ..." | ||
Vol 3, No 2 (2018) | THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS | Abstract PDF (Eng) similar documents |
Andrey V. Pavlov, Andrey I. Rud, Maxim A. Zankevich | ||
Vol 1, No 1 (2016) | EFFECT OF DISINFECTANTS BASED ON POTASSIUM PERSULFATE, HYDROGEN PEROXIDE, GLUTARALDEHYDE AND QUATERNARY AMMONIUM COMPOUNDS ON THE GENETIC MATERIAL OF THE PATHOGEN BACTERIA SPECIFIC TO MEAT PROCESSING INDUSTRY | Abstract PDF (Eng) similar documents |
V. N. Afonyushkin, K. A. Tabanyukhov, V. S. Cherepushkina, Yu. S. Khomenko, O. P. Tatarchuk | ||
"... products have been investigated. It was confirmed by PCR and genetic engineering that biocidal product ..." | ||
Vol 1, No 3 (2016) | ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE | Abstract PDF (Eng) similar documents |
R. T. Timakova, S. L. Tikhonov, A. N. Tararkov, I. S. Kudryashov | ||
"... -2006. The need for further research of meat and meat products by the EPR method is obvious ..." | ||
Vol 2, No 1 (2017) | SELECTION OF DNA MATRIX FOR JUSTIFICATION OF THRESHOLD FOR CONTAMINATION OF PROCESSED MEAT PRODUCTS WITH UNDECLARED POULTRY COMPONENTS | Abstract PDF (Eng) similar documents |
M. Yu. Minaev, G. I. Solodovnikova, K. A. Kurbakov | ||
"... of using multi-copy mitochondrial genes for quantifying the poultry content in meat products was justified ..." | ||
Vol 4, No 4 (2019) | Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products | Abstract PDF (Eng) similar documents |
I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova | ||
"... raw materials and meat products. A large part of literature data confirms that mechanisms of formation ..." | ||
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