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Theory and practice of meat processing

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Vol 4, No 1 (2019) PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Valentina B. Krylova, Andrey V. Kulikovskii
"... . Modern control of the quantitative and qualitative composition of d-enantiomers of amino acids in food ..."
 
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 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
"... Unfair production and products that do not comply with the declared labeling are currently ..."
 
Vol 4, No 3 (2019) DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING Abstract  PDF (Eng)  similar documents
Andrey B. Lisitsyn, Irina M. Chernukha, Marina A. Nikitina
"... (ingredients) of the food recipe composition is given. The main descriptors of a food product ..."
 
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
"... -dried beef products on a degree of protein hydration and solubility. The processes of the protein ..."
 
Vol 4, No 2 (2019) TO THE QUESTION ABOUT MEAT FREEZING. REVIEW Abstract  PDF (Eng)  similar documents
Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina
"... in this area are in demand by the food industry. There is noted the work on the creation of innovative ..."
 
Vol 4, No 1 (2019) LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW Abstract  PDF (Eng)  similar documents
Natalia A. Gorbunova
"... to inactivate pathogenic microorganisms upon contact with biological objects and foods. The results ..."
 
Vol 2, No 2 (2017) FREEZING AS A METHOD OF FOOD PRESERVATION Abstract  PDF (Eng)  similar documents
A. L. Ishevskiy, I. A. Davydov
 
Vol 4, No 1 (2019) CLIMATE CHANGE: IMPACT ON MYCOTOXINS INCIDENCE AND FOOD SAFETY Abstract  PDF (Eng)  similar documents
Dragan Milicevic, Brankica Lakicevic, Radivoj Petronijevic, Zoran Petrovic, Jelena Jovanovic, Srdjan Stefanovic, Sasa Jankovic
"... Climate change may have an impact on the occurrence of food safety hazards along the entire agri ..."
 
Vol 3, No 1 (2018) MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW Abstract  PDF (Eng)  similar documents
Andrew N. Ivankin, Natal’ya L. Vostrikova, Andrey V. Kulikovskii, Galina L. Oliferenko
"... The problems of the microcomponent composition of modern food systems based on natural raw ..."
 
Vol 5, No 1 (2020) ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT Abstract  PDF (Eng)  similar documents
Marina A. Nikitina, Irina M. Chernukha, Andrey B. Lisitsyn
"... twin of a food product is a mathematical (simulation) model that includes the whole variety of factors ..."
 
Vol 2, No 2 (2017) FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES Abstract  PDF (Eng)  similar documents
A. B. Lisitsyn, I. M. Chernukha, O. I. Lunina
"... to develop modern techniques and product recipes with specified properties for consumers with food ..."
 
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 5, No 1 (2020) POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW Abstract  PDF (Eng)  similar documents
Nataliya A. Gorbunova
"... with a huge potential for food production, which gives an opportunity to create new food products ..."
 
Vol 1, No 3 (2016) RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW Abstract  PDF (Eng)  similar documents
N. A. Gorbunova, E. K. Tunieva
"... and methodical base of the Russian Federation for assurance of safe consumption of food products produced from ..."
 
Vol 3, No 3 (2018) MULTI–CRITERIA OPTIMIZATION OF A PRODUCT RECIPE COMPOSITION Abstract  PDF (Eng)  similar documents
Marina A. Nikitina, Irina M. Chernukha
"... non-dominative options of food products, but slightly extend a subset by choosing a nucleus ..."
 
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
"... . Ecologically pure food product has been obtained in the Southern Urals with its increased anthropogenic burden ..."
 
Vol 1, No 4 (2016) EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT Abstract  PDF (Eng)  similar documents
Thanaa Shehab
"... and their potential in restaurants and food service operation implies the need for more detailed information regarding ..."
 
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
"... that the protein complex consisting of the food component from bone and protein-fat-blood emulsion could be used ..."
 
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
"... canned foods on the indicators of product safety and quality are topical and important for understanding ..."
 
Vol 5, No 2 (2020) Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides Abstract  PDF (Eng)  similar documents
I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova
"... Biologically active peptides (BAP) are regarded as the main products of protein hydrolysis. BAP ..."
 
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 intensification of the thermal processes occurring at various stages of meat product production. Treatment of meat ..."
 
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
"... is topical for ensuring high quality and confidence in safety of manufactured products. The paper examines ..."
 
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
"... that an accumulation of amino-ammonia nitrogen during canned food storage was on average 12.4% irrespective of the pH ..."
 
Vol 2, No 3 (2017) ANTIMICROBIAL SUBSTANCES: AN ALTERNATIVE APPROACH TO THE EXTENSION OF SHELF LIFE Abstract  PDF (Eng)  similar documents
Ekaterina A. Lukinova, Elena A. Kotenkova, Alexander N. Makarenko
"... The problem of high losses of raw materials and products in the food industry is reviewed ..."
 
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
"... as an ingredient of the salt mixture were studied. The organoleptic evaluation of the obtained products using ..."
 
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
"... the raw meat and by-product for the production of lithium fortified food products. ..."
 
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
"... products with balanced essential nutrients. Based on the data on greater localization of microelements ..."
 
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
"... the most important for meat products — these are organoleptic characteristics, in particular ..."
 
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
"... in the Eh value and free amino acid content in the canned products from beef had a smooth character, while ..."
 
Vol 1, No 4 (2016) NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD Abstract  PDF (Eng)  similar documents
I. V. Kaltovich, O. V. Dymar
"... New meat products with immunomodulatory effect creation method reflecting differential ..."
 
Vol 5, No 2 (2020) Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products Abstract  PDF (Eng)  similar documents
A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi
"... and water retention using this technology is an important task for the production of healthy food products. ..."
 
Vol 3, No 1 (2018) SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY Abstract  PDF (Eng)  similar documents
Tatyana S. Fofanova
"... of the  increasing number of people to consume «healthy» products and not to spend much time on their preparation led ..."
 
Vol 4, No 4 (2019) Products of chemical reactions that occur during high-temperature heat treatment of the meat products Abstract  PDF (Eng)  similar documents
D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova
"... » substances in food products, which are supposedly accumulated in the body of a person who often consumes ..."
 
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 researches on the development of medical and medical-preventive food products for people ..."
 
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
"... pork product, which increased its food safety. The results of the study showed that addition ..."
 
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
"... .77 to 81.14%. The new approach of the definition types of meat poultry and poultry products increases ..."
 
Vol 4, No 4 (2019) Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products Abstract  PDF (Eng)  similar documents
I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova
"... substances of protein origin have wide application in different industries, including the food industry ..."
 
Vol 3, No 3 (2018) METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
Natal’ya L. Vostrikova, Irina M. Chernukha, Daniil V. Khvostov
"... of quality and safety of meat and meat products. The world laboratory practice in the field of food quality ..."
 
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
"... and critical parameters control at every stage of food production from raw material and auxiliary materials ..."
 
Vol 2, No 1 (2017) ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
E. K. Tunieva, N. A. Gorbunova
"... in the salty taste intensity in food products. Investigation of the compatibility of different taste directions ..."
 
Vol 4, No 1 (2019) STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING Abstract  PDF (Eng)  similar documents
Vladimir M. Stefanovskiy, Evgeny V. Morozov, Vyacheslav M. Bоuznik
"... of frozen foods. ..."
 
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
"... During deep technological processing, DNA of food product components (specifically, in canned ..."
 
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
"... , it is established that experimental products have no negative effect on the clinical parameters of laboratory animals ..."
 
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
"... denaturation of each kind of meat product is one of the necessary tools for developing the technology of meat ..."
 
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
"... falsification of geographical origin  of food including meat products is a method of analysis of stable ..."
 
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
"... for treatment of casings, which provides an increase in microbiological safety of the finished product ..."
 
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 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
"... of multilayer polymer film materials where the inner layer contacting directly with food product is modified ..."
 
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
"... and chemical properties, amino acid and fatty acid compositions of muscle tissue, control slaughter of young ..."
 
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