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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
"... of dry substances for application of the concentrated juice from blueberries at a salting of dry pork ..."
 
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
"... ) and functional-technological (pH, moisture binding capacity and loss of juice during cooking) properties ..."
 
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
"... and evisceration of the carcasses. Dry and wet cleaning of carcasses and half-carcasses did not facilitate ..."
 
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
"... Аннотация Изучали влияние традиционного и шокового замораживания на потери сока при ..."
 
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
"... на дипептиды, полипептиды, свободные аминокислоты. Показано, что сыровяленые продукты из говядины ..."
 
Vol 3, No 3 (2018) COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME Abstract  PDF (Eng)  similar documents
Irina M. Chernukha, Anastasiya G. Akhremko
"... В работе представлены исследования по изучению автолитических превращений в мышцах свинины и ..."
 
Vol 3, No 4 (2018) APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE Abstract  PDF (Eng)  similar documents
Irina M. Chernukha, Anastasiya G. Akhremko
 
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
"... из свинины с использованием сложного рассола. Выявлено, что использование в составе рассола ..."
 
Vol 1, No 1 (2016) ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF ENVIRONMENTALLY FRIENDLY MEAT RAW MATERIAL BY INTENSIFICATION OF THE MECHANISMS OF THE METABOLIC PROCESSES IN GILTS Abstract  PDF (Eng)  similar documents
T. M. Giro, Zh. G. Egorova, V. S. Avdeenko, A. V. Molchanov
"... на показатели мясной продуктивности, химический и биохимический состав свинины. Одновременный запуск ..."
 
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
"... had water binding capacity higher by 1.96 and 1.09%, and juice loss during cooking was lower by 0 ..."
 
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 1, No 1 (2016) LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING Abstract  PDF (Eng)  similar documents
Josef Kameník, Marta Dušková
"... . The principal advantage of LAB in the production of dry fermented sausages lies in the fermentation ..."
 
Vol 3, No 3 (2018) IN VIVO ENRICHMENT OF THE LAMB OF ESSENTIAL TRACE ELEMENTS FOR ITS USE IN THE TECHNOLOGY OF FUNCTIONAL FOODS Abstract  PDF (Eng)  similar documents
Tatiana M. Giro, Ivan F. Gorlov, Marina I. Slozhenkina, Sergey V. Kozlov, Nogman V. Tasmuchanov
"... группы были изготовлены сыровяленые снеки. В процессе технологической обработки содержание цинка в ..."
 
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
"... консервов из говядины и свинины при хранении различна. Так снижение величины Eh и содержания свободных ..."
 
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
"... счет добавления натуральной желтой соли (YS) и монооксида углерода (СО). После обработки свинины ..."
 
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
"... of bound water in a product (g per 1 g of dry matter); t cr — cryoscopic temperature of a product, °C ..."
 
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
"... кусковых полуфабрикатов, изготовленных из говядины и свинины. Обработку мясных полуфабрикатов осуществляли ..."
 
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
"... 26,7 %, свинины 35,3 %, а мясо птицы — 42,9 %. При этом в этих же образцах говядины отсутствовали ..."
 
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
"... composition of the ith bone, g/ 100 g. Then, the protein content on an absolutely dry matter basis in the ..."
 
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
"... пептидов. С использованием T-RFLP-анализа установлено, что в составе микрофлоры сыровяленой и сырокопченой ..."
 
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 1, No 4 (2016) NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD Abstract  PDF (Eng)  similar documents
I. V. Kaltovich, O. V. Dymar
"... мясного сырья для изготовления продуктов иммуномодулирующей направленности — говядина, свинина ..."
 
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
"... -плавающей птицы и  сопоставимым с  аналогичными показателями для говядины и  свинины. Приведены ..."
 
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
"... мышцы свинины, посоленных поваренной солью в количестве 2,0% и композициями солей с пониженным на 50 ..."
 
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
"...  замороженного красного мяса (говядина, баранина, свинина) с 1999 года. Проблемам облучения мяса и ..."
 
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
"... . Подтверждена вы- сокая специфичность разработанной тест-системы и оли- гонуклеотидных праймеров путем ..."
 
Vol 1, No 2 (2016) THE INFLUENCE OF AUTOLYSIS ON THE PROTEIN-PEPTIDE PROFILE OF Bos taurus AND Sus scrofa HEART AND AORTA TISSUES Abstract  PDF (Eng)  similar documents
I. M. Chernukha, L. V. Fedulova, E. A. Kotenkova, S. S. Shishkin, L. I. Kovalyov
"... . Ковалев Л.И. Протеомное изучение белков в образцах свинины и выработанных из нее мясных продуктах / Л ..."
 
Vol 1, No 2 (2016) CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES Abstract  PDF (Eng)  similar documents
A. M. Yevtushenko, O. N. Krasulya, I. G. Krasheninnikova
"... sample, % | Опытный, % 1st grade beef | Говядина 1 сорта 20,0 20,0 Semifat pork meat | Свинина ..."
 
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
"... with formation of staphylococcal enterotoxin in production of dry uncooked smoked sausages ..."
 
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
"... воздействием вы- сокого давления на сырье с  разрушением его струк- туры и выделением из нее мягкой фракции ..."
 
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