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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 ..."
 
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