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Theory and practice of meat processing

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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
"... In Russia, in the production of meat and sausage products, the food colour, named as Red rice ..."
 
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
"... . In beef samples (n = 15), the following laboratory parameters were determined: water holding capacity (WHC ..."
 
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
"... The studies of meat and fat colour and marbling in Longissimus dorsi of different cattle — beef ..."
 
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
"... -1kN universal testing machine (Japan) was chosen for research. Samples obtained from l. dorsi ..."
 
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
"... sausages was determined. The presence of the enterotoxigenic S. aureus strains in meat raw material ..."
 
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
"... into the formulation of cooked sausage food beet  fibers based on sugar beet, hydrated in a ratio 1:5, in amount 10 ..."
 
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
"... This paper studies the features of formation of sausage product structure in the process ..."
 
Vol 2, No 3 (2017) MODELING AS A METHOD FOR SCIENTIFIC COGNITION OF COMPLEX MEAT SYSTEMS Abstract  PDF (Eng)  similar documents
Marina A. Nikitina, Aleksandr N. Zakharov, Victoria V. Nasonova, Andrey B. Lisitsyn
"... capacity (MHC) and fat binding capacity (FBC) in sausage meat were calculated for sausages with isolated ..."
 
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
"... Sausages from poultry meat are present on the domestic market. In this regard, the problem ..."
 
Vol 4, No 4 (2019) Detection of soybean by real-time PCR in the samples subjected to deep technological processing Abstract  PDF (Eng)  similar documents
K. A. Kurbakov, E. A. Konorov, V. N. Zhulinkova, M. Yu. Minaev
"... for soybean detection by real-time PCR. Using the selected system, we successfully analyzed the samples ..."
 
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
"... that in air dried and uncooked smoked sausages produced with the use of the muscle tissue of horsemeat ..."
 
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
"... . The emphasis was placed on the meat intended for the production of smoked sausages, as these products ..."
 
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
 
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
"... of sausages and other meat products. Efficient grinding of frozen raw meat is an urgent task for meat industry ..."
 
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 5, No 1 (2020) DEVELOPMENT OF LITHIUM–CONTAINING FEED ADDITIVE AND ITS USE FOR FORTIFICATION OF CHICKEN BROILERS MEAT AND BY-PRODUCTS Abstract  PDF (Eng)  similar documents
Elena A.  Miftahutdinova, Sergey L. Tikhonov, Natal’ya V. Tikhonova
"... ; 0.452 mg / 100 g in boiled red meat which is 426.4% higher than in the control sample. Eating of 300 ..."
 
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
"... in the sample of  intramuscular fat from red steppe bulls was 26.40%, in black-and-white bulls — 25 ..."
 
Vol 2, No 2 (2017) INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
Dragan Vasilev, Vesna Djordjević, Nedjeljko Karabasil, Mirjana Dimitrijević, Zoran Petrović, Branko Velebit, Vlado Teodorović
"... of powder as well as a water suspension. Low fat fermented sausages with good sensory quality could ..."
 
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
"... of raw sausages will reduce the risk of production of unsafe products. Thus, the presence of indigenous ..."
 
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
"... the range of foods allowed by the introduction in the recipe of sausage stuffing alternative sources of raw ..."
 
Vol 6, No 1 (2021) Ways of improvement of technological equipment performance Abstract  PDF (Eng)  similar documents
M. B. Smirnov, G. B. Abdilova
"... of the operation of vacuum filler for sausages production, the values of parameters of equipment availability ..."
 
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
"... meat was studied. The meat samples was frozen in conventional freezer at -18 °C and shock frozen meat ..."
 
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 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
"... patties were improved. In addition, the caloric value of treatment samples decreased because of replacing ..."
 
Vol 2, No 4 (2017) FORMATION OF THE SCIENTIFIC BASIS OF META-DATA ASSOCIATED WITH ESTIMATES OF «ONCO-» RISKS LINKED TO MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
N. L. Vostrikova, O. A. Kuznetsova, A. V. Kulikovskii, M. Yu. Minaev
"... products. In October 2015, World Health Organization (WHO) published a report, in which red meat ..."
 
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 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 6, No 1 (2021) The effect of essential oils on quality and safety parameters of meat during its storage Abstract  PDF (Eng)  similar documents
A. U. Shkabrou, V. D. Raznichenka, L. Y. Kharkevich
"... extracts from the muscle tissue. The autolysis process in the control samples was more intensive ..."
 
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
"... corpuscular hemoglobin concentration by more than 3 %; in red cell distribution width and mean corpuscular ..."
 
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
"... samples were contaminated with antimicrobials to a greater or lesser degree. ..."
 
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 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
"... ., indicate the presence of free radicals in the samples of boneless beef, which is probably associated ..."
 
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 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
"... of the genera Salmonella and Listeria, and Listeria monocytogenes in the samples taken by the destructive (from ..."
 
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
"... The paper presents the studies on the autolytic transformations in pork and beef samples ..."
 
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
"... was retained in all samples. ..."
 
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
"... in the climatic conditions did not have a stimulating effect on microflora development in the tested samples. All ..."
 
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
"... system and oligonucleotide primers was confirmed by electrophoretic separation of ground beef samples ..."
 
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
"... . In the experimental samples, the water binding capacity increased with an increase in the radish homogenate content ..."
 
Vol 2, No 1 (2017) BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN Abstract  PDF (Eng)  similar documents
N. L. Vostrikova, I. M. Chernukha
"... detected in the samples of meat and specially developed meat products using proteomic technologies ..."
 
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
"... in this study. Analysis of the samples from the pectoral and hip muscles of three chicken carcasses and one duck ..."
 
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
"... , Rosatom, Moscow, Russia. The structure of the polymer material samples was studied by IR spectroscopy ..."
 
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
"... characteristics, improved consistency. In this work, the chemical composition of experimental samples of dry-cured ..."
 
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
"... . The irradiated poultry meat samples accumulate energy of ionizing radiation more intensively, which allows ..."
 
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
"... with grinded pork longissimus muscle samples salted with sodium chloride at level of 2.0% and with salt ..."
 
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
"... for generating strong electromagnetic oscillations. It was found that in the experimental samples subjected ..."
 
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
"... prepared model systems were used as test samples including both simple and multicomponent mixtures ..."
 
Vol 3, No 2 (2018) THE STUDY OF PROKARYOTIC GENE EXPRESSION Abstract  PDF (Eng)  similar documents
Mihail Yu. Minaev, Anzhelika A. Makhova
"... the expression level of low-expression genes when high background genomic DNA content is found in the RNA sample ..."
 
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
"... and attractive samples were those containing monosodium glutamate with yeast extract and monosodium glutamate ..."
 
Vol 5, No 3 (2020) Study of the functional product’s protein compounds digestion features Abstract  PDF (Eng)  similar documents
E. R. Vasilevskaya, A. G. Akhremko, E. K. Polishchuk, L. V. Fedulova
"... .0; 130 min). The product was sequentially subjected to hydrolysis, at the end of each phase, samples were ..."
 
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