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Theory and practice of meat processing

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Vol 3, No 4 (2018) THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT Abstract  PDF (Eng)  similar documents
Zenon V. Lovkis, Irina M. Pochitskaya, Natallia V. Komarova
"... . Analysis of changes in color characteristics showed that increase in heating temperature results ..."
 
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
"... Technological properties were studied for chilled beef of different classes concerning the color ..."
 
Vol 3, No 4 (2018) COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW Abstract  PDF (Eng)  similar documents
Igor B. Tomasevic
"... Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated ..."
 
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
"... to nitrite (0~100 ppm) treatment, color development due to this addition was analyzed optically. Heme pigment ..."
 
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
"... показателю цвета в международной цветовой модели Lab. Измерения проводили через 24 часа после убоя между 12 и ..."
 
Vol 4, No 1 (2019) LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW Abstract  PDF (Eng)  similar documents
Natalia A. Gorbunova
"... -temperature plasma: high electron energy and high concentration of chemically active excited and charged ..."
 
Vol 1, No 1 (2016) STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY Abstract  PDF (Eng)  similar documents
E. K. Tunieva, I. Dederer
"... 2000 in the temperature range of 5 °C to 100 °C and the temperature change rate of 1 K/min ..."
 
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
"... The scientifically substantiated and established temperature and humidity conditions of storage ..."
 
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
"... : taste, aroma, color and its structural and mechanical properties. The product had the more monolithic ..."
 
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
"... The paper presents the results of studies of organoleptic (color, consistency, water content ..."
 
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
"... the correlation between the amount of proline and hydroxyproline and the temperature of denaturation, as well ..."
 
Vol 1, No 1 (2016) THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT Abstract  PDF (Eng)  similar documents
M. Kral, K. Honzirkova, M. Pospiech, B. Tremlova, M. Zdarsky
"... samples reached -50 °C temperature. Drip loss was measured by weighing the meat sample during thawing ..."
 
Vol 1, No 2 (2016) EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF Abstract  PDF (Eng)  similar documents
M. A. Dibirasulaev, G. A. Belozerov, D. M. Dibirasulaev, D. E. Orlovsky
"... . Chizhov as applied to beef in the temperature range of –1°С to –30 °С was carried out. It was shown ..."
 
Vol 4, No 4 (2019) Products of chemical reactions that occur during high-temperature heat treatment of the meat products Abstract  PDF (Eng)  similar documents
D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova
"... -temperature heat treatment (mainly frying), some chemical reactions in meat products occur, which lead ..."
 
Vol 4, No 3 (2019) THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY Abstract  PDF (Eng)  similar documents
Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev
"... In the temperature range from 45 °C to 90 °C the process of thermal denaturation of a whole ..."
 
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
"... The results of studying the effect of various temperatures on the protein composition of minced ..."
 
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
"... temperatures, which precludes re-contamination by microorganisms. After irradiation, the fivefold increase ..."
 
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
"... are subjected to minimal temperature effects, respectively, under adverse conditions, almost always retains ..."
 
Vol 4, No 2 (2019) RISK ANALYSIS AND IDENTIFICATION OF CRITICAL CONTROL POINTS (CCP) IN PRODUCTION OF NATURAL INTESTINAL CASINGS Abstract  PDF (Eng)  similar documents
Yulya A. Kuzlyakina, Zoya A. Yurchak, Elizaveta A. Kryuchenko, Oksana A. Kuznetsova
"... to violation of the temperature-humidity conditions and duration of holding on a site is also a biological ..."
 
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
"... on temperature. Such model does not allow answering a number of questions such as of metrological order, and also ..."
 
Vol 5, No 1 (2020) ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT Abstract  PDF (Eng)  similar documents
Marina A. Nikitina, Irina M. Chernukha, Andrey B. Lisitsyn
"... of structural forms, the third with perception of sensory characteristics (color, odor and so on). The universal ..."
 
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
"... наблюдается в образце № 1 (52,45 %), а наименьшее — в образце № 3 (29,62 %). В образце № 2 наблюдается среднее ..."
 
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
"... содержания мяса птицы в мясных продуктах. Исследование проб мяса 3 образцов тушек кур разных производителей и ..."
 
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
"... microorganisms and/or spoilage bacteria, and should be kept at temperatures that do not result in a risk ..."
 
Vol 3, No 1 (2018) SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY Abstract  PDF (Eng)  similar documents
Tatyana S. Fofanova
"...   vide is a technology of low temperature thermal processing of food  under vacuum. Preparation of food ..."
 
Vol 1, No 3 (2016) RISKS ASSOCIATED WITH THE PRESENCE OF ANTIMICROBIAL DRUG RESIDUES IN MEAT PRODUCTS AND PRODUCTS OF ANIMAL SLAUGHTER Abstract  PDF (Eng)  similar documents
D. S. Bataeva, E. V. Zaiko
"... , затем в мясе и меньше всего в жире. Определено, что до 65 % исследованных образцов в той или в иной ..."
 
Vol 2, No 3 (2017) AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF MEAT SEMI-PREPARED PRODUCTS Abstract  PDF (Eng)  similar documents
Marietta A. Aslanova, Andrei S. Dydykin, Lilija V. Fedulova, Olga K. Derevitskaya
"... -разряда, для получения мощных электромагнитных колебаний. В  опытных образцах, подвергнутых ..."
 
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
"... as the changes due to thermal heating of meat formulations in the water medium with a temperature of 95±2  °C ..."
 
Vol 4, No 4 (2019) Thawing process calculation of egg ingredients particles in minced meat Abstract  PDF (Eng)  similar documents
V. P. Agafonychev, V. N. Makhonina
"... of the minced meat mixing process, its temperature and particle weight. Based on the knowledge about ..."
 
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
"... III группах, соответственно), содержание пальмитиновой кислоты в образце внутримышечного жира бычков ..."
 
Vol 1, No 2 (2016) IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION OF CATTLE AND PIG CARCASSES WITH PATHOGENS AT SLAUGHTER AND PROCESSING Abstract  PDF (Eng)  similar documents
D. S. Bataeva, Yu. K. Yushina, E. V. Zaiko
"... микроорганизмов рода Salmonella, Listeria и  бактерий вида Listeria monocytogenes в  образцах, отобранных ..."
 
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
"... молекулярной массы исследуемых образцов. Показано, что, на эксплантаты аорты куриного эмбриона более выраженное ..."
 
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
"... (говядина, свинина, курятина) способствует повышению степени гидрофильности системы. В опытных образцах с ..."
 
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
"... автоматизации. Структуру образцов полимерного материала изучали методом ИК-спектроскопии до и после облучения в ..."
 
Vol 1, No 4 (2016) RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF Abstract  PDF (Eng)  similar documents
V. M. Stefanovskiy, I. A. Polyakov, V. V. Petrov
"... of raw material (NOR, DFD, PSE), cryoscopic temperature that determines the degree of water ..."
 
Vol 1, No 3 (2016) RESEARCH AND DEVELOPMENT CONTROL METHOD PATHOGENIC PRION INFECTIONS SECONDARY RAW MEAT INDUSTRY Abstract  PDF (Eng)  similar documents
A. Y. Prosekov, O. V. Kriger
"... электрофоретического разделения образцов мясного фарша, содержащего патогенный прионный белок, а также путем ..."
 
Vol 2, No 1 (2017) BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN Abstract  PDF (Eng)  similar documents
N. L. Vostrikova, I. M. Chernukha
"... протеомных технологий в исследуемых образцах мяса и в специально выработанных мясных изделиях, было ..."
 
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
"... двухступенчатой экстракции. В качестве опытных образцов использовали специально приготовленные модельные системы ..."
 
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
"... образцов сыровяленой свинины. Показано, использование концентрированного сока из черники при посоле ..."
 
Vol 5, No 1 (2020) RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT Abstract  PDF (Eng)  similar documents
Irina A. Prokopenko
"... a pressure range from 200 to 700 MPa, the exposure duration at room temperature was 20 minutes. This article ..."
 
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
"... , при введении опытных образцов в рацион, отмечены меньший прирост веса крыс и меньшие значения привесов ..."
 
Vol 3, No 2 (2018) THE STUDY OF PROKARYOTIC GENE EXPRESSION Abstract  PDF (Eng)  similar documents
Mihail Yu. Minaev, Anzhelika A. Makhova
"... уровня экспрессии низкоэкспрессионных генов при высоком содержании примеси фоновой геномной ДНК в образце ..."
 
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
"... группа состояла из интактных крыс, содержащихся при сходных условиях. Все исследуемые образцы вводились ..."
 
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