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Theory and practice of meat processing

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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
"... in the Moscow region. Hazardous factors in production of polypropylene packaging were identified, risk analysis ..."
 
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
"... of a certain hazardous factor and the probability of this realization for each risk. The risk of microbial ..."
 
Vol 1, No 2 (2016) INVESTIGATION OF SANITARY-HYGIENIC CHARACTERISTICS OF MULTILAYER POLYMER FILMS USED FOR VACUUM PACKAGING MODIFIED BY NATIVE ANTIMICROBIAL COMPONENTS Abstract  PDF (Eng)  similar documents
O. B. Fedotova, D. M. Myalenko
 
Vol 1, No 1 (2016) LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING Abstract  PDF (Eng)  similar documents
Josef Kameník, Marta Dušková
 
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
"... (tropomyosin alpha 1, myosin light chain 1). In the case of heat treatment, structural muscle proteins were ..."
 
Vol 4, No 3 (2019) SUBSTANTIATION OF THE METHOD OF MEAT SAMPLE PREPARATION FOR INSTRUMENTAL DETERMINATION OF CONSISTENCY Abstract  PDF (Eng)  similar documents
Kirill I. Spiridonov, Victoria V. Nasonova, Elena K. Tunieva
"... of pork and beef were selected as meat raw materials. To determine the optimal and reproducible method ..."
 
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
"... during the process of thermal denaturation of muscle proteins of pork, beef, chicken and turkey were ..."
 
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
"... radiation, biopreservation, high hydrostatic pressure (HHP), active packaging, wireless sensors, supported ..."
 
Vol 5, No 3 (2020) A system approach to simulation of individual food products Abstract  PDF (Eng)  similar documents
A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina
"... -complex organized objects such as the food system. These objects were studied previously but by the way ..."
 
Vol 4, No 2 (2019) TECHNOLOGICAL INNOVATIONS FOR TREATMENT OF CASINGS Abstract  PDF (Eng)  similar documents
Vera V. Eveleva, Tatyana M. Cherpalova, Elena A. Shipovskaya
"... . The study objects were samples of casings with signs of microbial spoilage, provided by the manufacturer ..."
 
Vol 2, No 1 (2017) CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK Abstract  PDF (Eng)  similar documents
A. V. Borodin, I. M. Chernukha, M. A. Nikitina
"... delivery to ready product realization, which is difficult without modern IT-support. The HACCP (Hazard ..."
 
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
"... boiling, braising, baking, frying) were studied. The amino acid profiles were determined on Knauer ..."
 
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
"... of animal slaughter were determined. One of them is the emergence of antimicrobial resistance in pathogenic ..."
 
Vol 5, No 3 (2020) Development of high sensitive real-time PCR to detect mustard and other allergens of the family Brassicaceae in food samples Abstract  PDF (Eng)  similar documents
K. A. Kurbakov, V. N. Zhulinkova, M. Yu. Minaev
"... the similar strategy. To increase sensitivity, primers for the mitochondrial COX gene were selected ..."
 
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
"... not grow on culture media. In the samples, the representatives of Actinobacteria and Pseudomonadales were ..."
 
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
"... of enterotoxigenic strains and their toxins in meat raw material were proposed. In order to identify ..."
 
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
"... to define groups by the colour values according to Lab international colour model. Measurements were ..."
 
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
"... In the course of investigations, the structural changes in proteins were established, which were ..."
 
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
"... were used as flavoring additives (FA). To assess the effect of composition of meat product recipe ..."
 
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 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
"... by proteomic methods. The changes in the protein fractions were analyzed by one-dimensional and two ..."
 
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
"... % concentration in a chamber, only 65% of animals were assessed as normally stunned, 30% of animals did not have ..."
 
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
"... . The experiments were carried out in the FGUP “Mummovskoe” – the educational experimental enterprise of the Russian ..."
 
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
"... for each area were found. It is established that the use of the cavitation brine gives the finished product ..."
 
Vol 3, No 1 (2018) THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS Abstract  PDF (Eng)  similar documents
Leonid S. Kudryashov, Vadim A. Kupriyanov, Ivan T. Scherbakov, Valentina B. Krylova, Tatyana V. Gustova
"... the traditional organoleptic  properties of the product. There were carried out comparative  morphometric ..."
 
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
"... were obtained by high-temperature hydrolysis of beef raw materials in combination with enzymolysis ..."
 
Vol 6, No 1 (2021) Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma Abstract  PDF (Eng)  similar documents
N. Yu. Moskalenko, O. A. Kudryashova, L. S. Kudryashov, S. L. Tikhonov, N. V. Tikhonova, V. V. Pestov
"... -temperature atmospheric-pressure argon plasma for 5, 10, 20 and 30 min. Samples were stored at a temperature ..."
 
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
"... ) parameters linking the quantitative resultant and factor variables were obtained using the regression ..."
 
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
"... sequence and the database sequences have no homologues. Two primer of 20 bps were selected for synthesized ..."
 
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
"... of the IR spectrum structure, the changes in the structure were insignificant upon irradiation at doses up ..."
 
Vol 5, No 2 (2020) An effect of anti-stress feed additives on broiler productivity and meat quality Abstract  PDF (Eng)  similar documents
E. A. Miftakhutdinova, S. L. Tikhonov, N. V. Tikhonova, R. T. Timakova
"... .1%, high organoleptic indices of meat were ensured, the protein content in white and red chicken meat ..."
 
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
"... with the introduction of the OA with a concentration of 5% as a partial fat replacer were also studied. Microbiological ..."
 
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
"... , and biochemical transformation of lipids in vitro in the presence of commercial enzyme preparations were studied ..."
 
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
"... and colorimeter. The CVS-generated colors were more similar to the sample of the meat products visualized ..."
 
Vol 5, No 4 (2020) Analysis of requests for journals Nature Food and npj Science of Food by the data of the SCI-HUB service for the first half of 2020 Abstract  PDF (Eng)  similar documents
V. Yu. Kornienko
"... papers, which is a paradoxical situation. The data for this paper were provided by the developer of Sci ..."
 
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 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
"... Cattle carcasses of ritual slaughter (Halal) from the lateral and medial side were investigated ..."
 
Vol 5, No 1 (2020) RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT Abstract  PDF (Eng)  similar documents
Irina A. Prokopenko
"... pressure were analyzed. The dynamics of change of the ultimate sheer stress depending on the ННP value ..."
 
Vol 5, No 4 (2020) The methodology of food design. Part 1. The individual aspect Abstract  PDF (Eng)  similar documents
A. Yu. Prosekov
"... were identified, and significant shortcomings of current methods / programs for developing personalized ..."
 
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
"... . The experiments were carried out on model and commercial samples of sausages. The samples were analyzed using ..."
 
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
"... . Feed additives based on Yoddar-Zn and DAFS-25 were added to the main ration of lambs at the age of four ..."
 
Vol 6, No 2 (2021) Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS Abstract  PDF (Eng)  similar documents
D. A. Utyanov, A. V. Kulikovskii, A. S. Knyazeva, A. A. Kurzova, A. N. Ivankin
"... in the mode of specified reaction monitoring. Comparative tests of the two methods for sample preparation were ..."
 
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
"... weight less than 30 kDa were identified in Sus scrofa aorta tissue. It was discovered that functional ..."
 
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
"... . It was found that the deep layers of beef and pork cuts were not contaminated with the microorganisms ..."
 
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
"... Eight protein substances that undergo changes during autolysis were found using ..."
 
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
"... . In samples subjected to short-term and minor heat treatment, 2-methyl-butene and ethyl hexanoate were found ..."
 
Vol 5, No 4 (2020) Foodborne viruses — an emerging pathogens Abstract  PDF (Eng)  similar documents
B. Velebit
"... . Microbiological genomics studies discovered that noroviruses and hepatitis A viruses were primarily associated ..."
 
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
"... substitutes, potassium and calcium salts, on the thermal stability of proteins, the studies were carried out ..."
 
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
"... that the values of frozen-out water proportion detected by the formula of J. Nagаоka were 6–7% higher than ..."
 
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
"... fractions were poorly pronounced. The highest rate of hydrolysis of the air-dried meat products with starter ..."
 
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