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Theory and practice of meat processing

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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
"... .86%, and in Kalmyk bulls — 25.07%. Stearic acid concentration was 21.09%, 21.95% and 20.41% in Groups I, II and III ..."
 
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
"... 6626 and Ozhog 6136 lines. Valine amino acid score was higher in muscle proteins of Pirat 6626 bulls ..."
 
Vol 5, No 2 (2020) Biochemical and histological indicators of blood and m. longissimus dorsi of young bulls of Kazakh white-headed breed of different genotypes by the CAPN1 and GH genes Abstract  PDF (Eng)  similar documents
M. I. Selionova, V. R. Plakhtyukova
"... bulls, in which genotypes they were absent. The predominance of unsaturated fatty acids over saturated ..."
 
Vol 3, No 4 (2018) THE INFLUENCE OF BIOACTIVE SUBSTANCES ISOLATED FROM PORCINE AORTA ON THE SERUM FATTY ACID COMPOSITION OF HYPERLIPIDEMIC RATS Abstract  PDF (Eng)  similar documents
Irina M. Chernukha, Liliya V. Fedulova, Elena A. Kotenkova
"... with the control group also due to a decrease of palmitic acid by 78.2 % (P<0.05). ..."
 
Vol 6, No 1 (2021) Use of iodine and selenium enriched fodder rations for production of fortified young lamb Abstract  PDF (Eng)  similar documents
T. M. Giro, A. V. Molchanov, A. N. Kozin, A. V. Giro, E. V. Fat’yanov, V. V. Svetlov
"... .61 cm2. It was noted that the amount of free amino acids of the lamb group III is 18.8% higher than ..."
 
Vol 1, No 1 (2016) LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING Abstract  PDF (Eng)  similar documents
Josef Kameník, Marta Dušková
"... Abstract Lactic acid bacteria (LAB) play in meat processing a positive but also a negative role ..."
 
Vol 1, No 1 (2016) INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL Abstract  PDF (Eng)  similar documents
V. V. Gushchin, I. L. Stefanova, Yu. N. Krasyukov, L. V. Shakhnazarova
"... Abstract The paper examines the problem of optimization of the fatty acid composition of lipids ..."
 
Vol 1, No 4 (2016) EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT Abstract  PDF (Eng)  similar documents
Thanaa Shehab
"... of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids ..."
 
Vol 6, No 2 (2021) Optimization of protein-lipid comlex by its fatty acid and vitamin composition Abstract  PDF (Eng)  similar documents
B. A. Bazhenova, A. G. Burkhanova, Yu. Yu. Zabalueva, A. A. Mordovina
 
Vol 1, No 3 (2016) INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS Abstract  PDF (Eng)  similar documents
N. A. Drozdova, V. V. Nasonova
"... describes the data on the influence of various food additives and chemicals (acids, alkalis, salts i ..."
 
Vol 4, No 1 (2019) PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Valentina B. Krylova, Andrey V. Kulikovskii
"... The paper presents studies on the presence or formation of d - enantiomers of amino acids ..."
 
Vol 3, No 3 (2018) BIOCHEMICAL TRANSFORMATION OF NATURAL LIPIDS: A REVIEW Abstract  PDF (Eng)  similar documents
Marina I. Baburina, Natal’ya L. Vostrikova, Andrew N. Ivankin, Aleksandr N. Zenkin
"... by groups of polyunsaturated, monounsaturated and saturated fatty acids. Some features of simulation ..."
 
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
"... of changes in the content of free amino acids is the most pronounced when using monosodium glutamate ..."
 
Vol 5, No 3 (2020) The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment Abstract  PDF (Eng)  similar documents
I. L. Stefanova, L. V. Shakhnazarova, A. Yu. Klimenkova, I. M. Sorokina
"... The changes in the amino and fatty acid profiles in the semifinished foodstuffs (SFFs) based ..."
 
Vol 6, No 2 (2021) The effect of herbal supplements on development of internal organs and chemical composition of broilers muscles Abstract  PDF (Eng)  similar documents
A. I. Nufer, E. V. Shatskikh
"... ’ breast muscle, compared with the control group, and increased level of amino acids in leg muscles ..."
 
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
"... . The improved amino acid composition of the protein ingredient due to addition of dry blood plasma suggests ..."
 
Vol 4, No 1 (2019) CLIMATE CHANGE: IMPACT ON MYCOTOXINS INCIDENCE AND FOOD SAFETY Abstract  PDF (Eng)  similar documents
Dragan Milicevic, Brankica Lakicevic, Radivoj Petronijevic, Zoran Petrovic, Jelena Jovanovic, Srdjan Stefanovic, Sasa Jankovic
"... are a group of naturally occurring toxic chemical substances, produced mainly by microscopic filamentous ..."
 
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
"... their possible correlation. It was shown that the dynamics of Eh, the content of free amino acids and fatty acid ..."
 
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
"... with Enterobacteriaceae and lactic acid bacteria. However, Bolton’s enrichment medium is selective and, during ..."
 
Vol 6, No 1 (2021) Edible insects as a source of alternative protein. A review Abstract  PDF (Eng)  similar documents
N. A. Gorbunova, A. N. Zakharov
"... amino acids, minerals (K, Na, Ca, Cu, Fe, Zn, Mn and P), vitamins (В-group, А, D, Е, К and С ..."
 
Vol 2, No 1 (2017) STUDY ON THE BIOLOGICAL VALUE OF PROTEINS WITH HYPOTENSIVE PROPERTIES FROM AIR-DRIED BEEF Abstract  PDF (Eng)  similar documents
O. A. Kovaleva, C. M. Zdrabova
"... macromolecule hydrolysis on dipeptides, polypeptides and free amino acids are described. It was shown air-dried ..."
 
Vol 5, No 1 (2020) DEVELOPMENT OF LITHIUM–CONTAINING FEED ADDITIVE AND ITS USE FOR FORTIFICATION OF CHICKEN BROILERS MEAT AND BY-PRODUCTS Abstract  PDF (Eng)  similar documents
Elena A.  Miftahutdinova, Sergey L. Tikhonov, Natal’ya V. Tikhonova
"... , including succinic (amber) acid, zinc sulfate, manganese sulfate, copper sulfate, lithium carbonate, L ..."
 
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
"... value of the protein complex and horse meat demonstrated the following results: the amino acid ..."
 
Vol 1, No 4 (2016) NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD Abstract  PDF (Eng)  similar documents
I. V. Kaltovich, O. V. Dymar
"... amino-acid score (90,0–104,0%), protein quality indicator(0,91–1,64), essential amino acid index (1,16-1 ..."
 
Vol 6, No 1 (2021) Obtaining and estimating the potential of protein nutraceuticals from highly mineralized collagen-containing beef raw materials Abstract  PDF (Eng)  similar documents
N. Yu. Mezenova, S. V. Agafonova, O. Ya. Mezenova, L. S. Baidalinova, T. Grimm
"... and amino acids, which anabolic and physiological potential is used insufficiently. Protein nutraceuticals ..."
 
Vol 5, No 1 (2020) A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE Abstract  PDF (Eng)  similar documents
Konstantin A. Lehukov, Sergei S. Tsikin
"... the storage temperature, the higher the rate of fat hydrolysis and, consequently, the acid value. During ..."
 
Vol 5, No 2 (2020) Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides Abstract  PDF (Eng)  similar documents
I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova
"... activity depends on the amino acid sequence molecular weight and chain length, type and charge of an amino ..."
 
Vol 1, No 3 (2016) ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES «STEWED BEEF OF THE TOP GRADE» UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STORAGE Abstract  PDF (Eng)  similar documents
V. B. Krylova, T. V. Gustova
"... storage conditions. For example, the mass fraction of protein nitrogen and essential amino acids decreased ..."
 
Vol 3, No 2 (2018) METHODOLOGICAL ASPECTS OF LIPID EXTRACTION FROM BIOLOGICAL MATRICES Abstract  PDF (Eng)  similar documents
Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Andrey V. Kulikovskii
"... for glycerides, phosphatides, free fatty acids and oxidation products was shown. A number of experiments ..."
 
Vol 2, No 3 (2017) ANTIMICROBIAL SUBSTANCES: AN ALTERNATIVE APPROACH TO THE EXTENSION OF SHELF LIFE Abstract  PDF (Eng)  similar documents
Ekaterina A. Lukinova, Elena A. Kotenkova, Alexander N. Makarenko
"... of pigs and cattle. Such parameters as the molecular weight, isoelectric point, charge, amino acid ..."
 
Vol 3, No 1 (2018) MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW Abstract  PDF (Eng)  similar documents
Andrew N. Ivankin, Natal’ya L. Vostrikova, Andrey V. Kulikovskii, Galina L. Oliferenko
"... in the production  from 0.001 to 1–5 mg / kg. The effect of microquantities of free amino and fatty acids, as well ..."
 
Vol 3, No 3 (2018) INFLUENCE OF APPROACHES TO ISOLATION OF ANIMAL BIOACTIVE SUBSTANCES ON ANTIMICROBIAL ACTION Abstract  PDF (Eng)  similar documents
Ekaterina A. Lukinova, Elena A. Kotenkova, Ekaterina K. Polischuk
"... materials were determined and the feasibility of using weakly acid extraction followed by trypsinolysis ..."
 
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
"... , the average live weight of pigs in experimental groups 1 and 2 increases by 13.1 kg and 5.3 kg, respectively ..."
 
Vol 3, No 3 (2018) MULTI–CRITERIA OPTIMIZATION OF A PRODUCT RECIPE COMPOSITION Abstract  PDF (Eng)  similar documents
Marina A. Nikitina, Irina M. Chernukha
"... for different criteria of nutritional, biological and energy values, as well as amino acid, fatty acid, vitamin ..."
 
Vol 1, No 4 (2016) IMPLEMENTATION OF IN VITRO ASSAY FOR EVALUATION OF BIOCORRECTIVE ACTION OF BIOACTIVE SUBSTANCES AN ANIMAL ORIGIN Abstract  PDF (Eng)  similar documents
L. V. Fedulova, E. V. Kashinova, Е. A. Kotenkova
"... . Nowadays, approximately 220 functional peptides consisting of 2–10 amino acid residues have been identified ..."
 
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
"... . In addition, short fragments of a nuclear acid (primers) corresponding to these revealed genes were ..."
 
Vol 2, No 3 (2017) RESEARCH METHODOLOGY OF SUS SCROFA TISSUE EXTRACTS PROTEIN-PEPTIDE COMPONENTS Abstract  PDF (Eng)  similar documents
Ekaterina R.. Vasilevskaya, Elena A. Kotenkova, Ekaterina A. Lukinova, Evgenia A. Kalinova
"... ranges (by amount of peptide bonds), and also to determine hydrophobic and aromatic amino acids presence. ..."
 
Vol 3, No 3 (2018) THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK Abstract  PDF (Eng)  similar documents
Oksana A. Kovaleva, Katherine M. Zdrabova
"... and facultative-anaerobic microorganisms depends on the amount of dry substances, in particular organic acids ..."
 
Vol 6, No 1 (2021) Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo) Abstract  PDF (Eng)  similar documents
A. A. Baioumy, T. G. Abedelmaksoud
"... was significantly increased compared to control sample by decreasing the microbial growth and rate of fatty acids ..."
 
Vol 2, No 4 (2017) AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEAT PRODUCTS ON THE FORMATION OF BIOLOGICALLY ACTIVE PEPTIDES Abstract  PDF (Eng)  similar documents
I. M. Chernukha, I. N. Nikonov, N. G. Mashentseva, D. L. Klabukova, D. A. Afanasev, L. I. Kovalyov, L. А. Ilina
"... as a raw material, a significant proportion of microflora was presented by lactic acid microorganisms ..."
 
Vol 1, No 1 (2016) NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT Abstract  PDF (Eng)  similar documents
Yu. Yu. Zabalueva, B. A. Bazhenova, K. S. Nazimova
"... : SFAs (10:60:30). The authors also noted that the presence of ascorbic acid in the extract led ..."
 
Vol 2, No 1 (2017) COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE Abstract  PDF (Eng)  similar documents
V. B. Krylova, T. V. Gustova
"... toward the acid side upon pasteurization was noticed. With that, a degree of the shiſt in the canned foods ..."
 
Vol 2, No 2 (2017) INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
Dragan Vasilev, Vesna Djordjević, Nedjeljko Karabasil, Mirjana Dimitrijević, Zoran Petrović, Branko Velebit, Vlado Teodorović
"... and contain a higher number of lactic acid bacteria then conventional products. In heat treated sausages ..."
 
Vol 2, No 4 (2017) STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE Abstract  PDF (Eng)  similar documents
R. Sakata, S. Takeda, M. Waga
"... acid content. Nitrate does not appear to serve as a donor of nitrite, but rather inhibits nitrite ..."
 
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 order to identify the indigenous strains of lactic acid microorganisms capable of producing bacteriocins ..."
 
Vol 5, No 4 (2020) Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products Abstract  PDF (Eng)  similar documents
N. V. Rudometova, I. S. Kim
"... was extracted with acetone because it did not extract synthetic colours and carminic acid. It was found, that 90 ..."
 
Vol 5, No 3 (2020) Study of the functional product’s protein compounds digestion features Abstract  PDF (Eng)  similar documents
E. R. Vasilevskaya, A. G. Akhremko, E. K. Polishchuk, L. V. Fedulova
"... at the “intestine” stage with the accumulation of free amino acids. This methodology makes it possible to visualize ..."
 
Vol 2, No 2 (2017) STUDY STRUCTURE OF THREE-COMPONENT POLYMERIC MATERIAL UNDER INFLUENCE OF γ-IRRADIATION Abstract  PDF (Eng)  similar documents
V. T. Tarasyuk, V. P. Filippovich, A. V. Prokopenko, N. E. Strokova, A. V. Egorkin, A. V. Chasovskikh
"... to 6 kGy. Upon irradiation at doses from 9 kGy and higher, an increase in quantity of ester groups ..."
 
Vol 2, No 1 (2017) THE STUDY OF THE INFLUENCE OF MODEL MEAT SYSTEMS ON THE ALLERGIC IMMUNE RESPONSE IN VIVO Abstract  similar documents
A. S. Dydykin, M. Yu. Minaev, G. S. Tolmacheva, A. A. Musatova
"... weight changes in all groups of animals was positive. At the end of the experiment, there were smaller ..."
 
Vol 3, No 4 (2018) THE STUDY OF ORGANOLEPTIC AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PORK MUSCLE TISSUE NOR AND PSE AT THE INDUSTRIAL ENTERPRISES OF THE SOUTHERN FEDERAL DISTRICT Abstract  PDF (Eng)  similar documents
Olga N. Orlova, Vitaliy S. Mkrtichyan, Ludmila V. Skripnik, Ludmila V. Krichun
"... groups NOR and PSE and to form a data bank of organoleptic and functional-technological parameters ..."
 
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