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| Issue | Title | |
| 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 | ||
| "... was given the comparative rate of biological value of raw meat of slaughter animals and poultry, poultry ..." | ||
| 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 | ||
| "... significant differences between the instrumental values in all three dimensions (L*, a*, b*) between the CVS ..." | ||
| 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 | ||
| "... исследованию мяса убойных животных (кроме птицы) на наличие бактерий рода Campylobacter посвящено только 0,5–1 ..." | ||
| 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 | ||
| "... and poultry is necessary to establish a threshold of technically non-removable impurities. Justification ..." | ||
| 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 | ||
| "... beef products that contain starter cultures had the high biological value. It was noticed ..." | ||
| Vol 1, No 4 (2016) | EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT | Abstract PDF (Eng) similar documents |
| Thanaa Shehab | ||
| "... their quality and nutrient retention. Cooking methods have different effects on the values of nutrients ..." | ||
| 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 | ||
| "... Abstract The article presents the results of the study on nutritional value of the uncooked ..." | ||
| 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 | ||
| "... ,3 is presented. When studying the nutritive and biological value of the protein complex, it was established ..." | ||
| 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 | ||
| "... , which took into account only the external factors: competition, value of goods and production costs ..." | ||
| 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 | ||
| "... with meat from different species of animals, including poultry, currently used in meat processing plants ..." | ||
| 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 | ||
| "... after ovariectomy contributed to obtaining higher nutritional value of meat. ..." | ||
| 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 | ||
| "... coefficient linking the design parameters, structural and mechanical properties of raw materials and the value ..." | ||
| Vol 3, No 3 (2018) | PERSPECTIVE WAYS THE USE OF BY-PRODUCTS | Abstract PDF (Eng) similar documents |
| Viktoriya V. Nasonova | ||
| "... The article describes rationale for using by-products as a source of high-value protein ..." | ||
| 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 | ||
| "... irradiation. The dose of irradiation of poultry was 12 kGy. This dose was selected based on the practice ..." | ||
| 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 | ||
| "... in poultry meat, which is widely used in nutrition. The omega-6 content is significantly higher than ..." | ||
| 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 | ||
| "... Определены риски, связанные с наличием в мясе и в продуктах убоя животных остаточных количеств ..." | ||
| Vol 4, No 1 (2019) | THE INFLUENCE OF IONIZING RADIATION ON THE THERMOPHYSICAL PROPERTIES OF MEAT FROM THE BROILER CHICKENS WITH DIFFERENT STRESS RESISTANCE | Abstract PDF (Eng) similar documents |
| Roza T. Timakova, Sergey L. Tikhonov, Natal’ya V. Tikhonova, Sergey V. Shikhalev, Leonid S. Kudryashov | ||
| "... in thermal diffusivity of meat from the stress-resistant poultry by 24.7 % and 54.7 % after radiation ..." | ||
| 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 | ||
| "... standards and L*, a*, b* values: Class 1 (41.41, 22.16, 18.46 in average), Class 4 (34.75, 22.0, 14 ..." | ||
| 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 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 | ||
| "... полужирная 60,0 60,0 Mechanically deboned poultry meat | Мясо птицы механической обвалки 15,0 15,0 Skim ..." | ||
| 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 | ||
| "... the carcass on the contrary increased by 11.6%, i.е. 1.16% for each additional kg of loin weight. A value ..." | ||
| 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 | ||
| "... This review paper is devoted to myopathy of slaughter animals and poultry, and examines ..." | ||
| 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 | ||
| "... исследования мяса (в тушах, полутушах и отрубах) и мясных полуфабрикатов из говядины и свинины на наличие ..." | ||
| 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 | ||
| "... in Pokhvalny 8643 bulls and amounted to 5.0%. According to the results of protein biological value calculation ..." | ||
| 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 | ||
| "... parameters standardized in SanPiN 2.3.2.1078-01. The biological value of meat from beef bulls is higher ..." | ||
| Vol 2, No 1 (2017) | PROTEOMICS IN MEAT SCIENCE — CURRENT STATUS AND FUTURE PERSPECTIVE | Abstract PDF (Eng) similar documents |
| Galia Zamaratskaia, Shengjie Li | ||
| "... множество применений, включая исследования в науке о мясе, но она ограничена огромной биохимической ..." | ||
| 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 | ||
| "... Аннотация В настоящее время замороженное блочное мясо широко используется в мясоперерабатывающем ..." | ||
| 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 nutritional and energy values is still topical in the whole world. At present, the mathematical foundations ..." | ||
| Vol 3, No 1 (2018) | MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD | Abstract PDF (Eng) similar documents |
| Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina | ||
| "... the nutritional value of modern products and making them healthier. Functional foods are one of the ways to solve ..." | ||
| 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 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 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 | ||
| "... on the Eh values and physico-chemical indicators of canned food quality during storage in order to establish ..." | ||
| 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 | ||
| "... Мясо это скоропортящийся продукт с коротким сроком годности и, следовательно, с коротким сроком ..." | ||
| Vol 1, No 1 (2016) | LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING | Abstract PDF (Eng) similar documents |
| Josef Kameník, Marta Dušková | ||
| "... сахаридов, т.е., образовании молочной кислоты и последующем падении рН. Роль МКБ в порче сырого мяса всё ещё ..." | ||
| 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 | ||
| "... деструкции белков и аромат бульона и мяса консервов, чем нерегулируемые температурно-влажностные условия ..." | ||
| 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 | ||
| "... таких микроорганизмов в мясе позволит увеличить срок хранения мяса, за счет подавления роста ..." | ||
| 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 | ||
| "... . The values varied from 10% (models with minced chicken) to 25% (minced pork) compared to control. In model ..." | ||
| Vol 3, No 1 (2018) | POSSIBILITIES OF USING STABLE ISOTOPES FOR IDENTIFICATION OF GEOGRAPHICAL ORIGIN OF MEAT AND MEAT PRODUCTS. A REVIEW | Abstract PDF (Eng) similar documents |
| N. A. Gorbunova | ||
| 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 | ||
| "... характеристик мяса говядины при различных режимах термической обработки. Установлено более 120 летучих веществ ..." | ||
| 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 | ||
| "... ; that is, it did not lead to deterioration of their biological value. The performed research allows us to suggest ..." | ||
| 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 calculation of the quantitative value of meat properties allowed to establish pork belonging to the quality ..." | ||
| 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 | ||
| "... reflects its quality, is used. Among these indicators are pH value, water binding and fat holding ..." | ||
| 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 | ||
| "... an increased biological and nutritional value of the developed product. Addition of up to 15 % of the protein ..." | ||
| 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 | ||
| "... МЯСА белков это снижение потерь при термической обработке и хранении и, как результат, высокий выход ..." | ||
| Vol 4, No 3 (2019) | METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM | Abstract PDF (Eng) similar documents |
| Irina M. Chernukha, Natal’ya L. Vostrikova, Daniil V. Khvostov, Elena A. Zvereva, Nadezhda A. Taranova, Anatoly V. Zherdev | ||
| "... . Given the high added value and multicomponent composition, finished meat products are among the most ..." | ||
| 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 | ||
| "... value in the used sauces and the type of thermal treatment. A shiſt in the pH value of the canned foods ..." | ||
| 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 | ||
| "... размораживании и жёсткость говядины. Образцы мяса были заморожены в традиционном морозильном аппарате при -18 °C ..." | ||
| 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 | ||
| "... маркеров качества мяса, а дальнейшие исследования этих конкретных фрагментов приведут к лучшему пониманию ..." | ||
| 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 | ||
| "... влияющих факторов «реального продукта» (мяса). К ним относятся: химический состав мяса; группа качества ..." | ||
| 1 - 50 of 64 Items | 1 2 > >> | |
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