| Issue | Title | |
| Vol 1, No 1 (2016) | PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS | Abstract PDF (Rus) PDF (Eng) |
| A. B. Lisitsyn, M. A. Nikitina, A. N. Zakharov, E. B. Sus, V. V. Nasonova, L. I. Lebedeva | ||
| Vol 2, No 4 (2017) | PREPARATION OF THE ENZYME SOLUTION FROM THE WHOLE BOVINE ABOMASUM FOR MODIFICATION OF PROPERTIES OF THE COLLAGEN CONTAINING RUMEN | Abstract PDF (Rus) PDF (Eng) |
| B. A. Bazhenovа, A. М. Danilov | ||
| 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) |
| Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Valentina B. Krylova, Andrey V. Kulikovskii | ||
| Vol 10, No 1 (2025) | Prevalence and serotyping of Salmonella in beef carcasses sold in markets of Hama city, Syria | Abstract PDF (Eng) |
| O. Faour, Kh. Alkoujah | ||
| Vol 7, No 4 (2022) | Prevalence of Listeria monocytogenes in meat products during 2017–2019 depending on technological factors and seasons | Abstract PDF (Eng) |
| Yu. K. Yushina, O. A. Kuznetsova, A. V. Tutelyan, M. A. Grudistova, D. S. Bataeva, M. D. Reshchikov, I. S. Tartakovsky, Yu. A. Nikolaev | ||
| 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 (Rus) PDF (Eng) |
| N. F. Neburchilova, I. V. Petrunina | ||
| Vol 4, No 4 (2019) | Products of chemical reactions that occur during high-temperature heat treatment of the meat products | Abstract PDF (Eng) |
| D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova | ||
| Vol 6, No 4 (2021) | Promotion of cultural heritage — regional and traditional Polish meat products | Abstract PDF (Eng) |
| J. O. Szafrańska, D. M. Stasiak, B. G. Sołowiej | ||
| Vol 10, No 1 (2025) | Proteolytic activity of Sechium edule, Cosmos caudatus, Medicago sativa in meat tenderization | Abstract PDF (Eng) |
| B. Budianto, Z. O. Feri, A. Suparmi | ||
| Vol 2, No 1 (2017) | PROTEOMICS IN MEAT SCIENCE — CURRENT STATUS AND FUTURE PERSPECTIVE | Abstract PDF (Rus) PDF (Eng) |
| Galia Zamaratskaia, Shengjie Li | ||
| Vol 10, No 1 (2025) | Quality evaluation of fresh camel meat dipped in edible citric acid | Abstract PDF (Eng) |
| M. Abd Elgadir, A. A. Mariod, N. Alrumaih, S. H. S. Mohamed, M. A. Aladhadh, R. R. Alayouni | ||
| Vol 2, No 2 (2017) | QUALITY INDICATORS OF BEEF FROM YOUNG BULLS OF VARIOUS DAIRY AND BEEF BREEDS | Abstract PDF (Rus) PDF (Eng) |
| S. A. Miroshhikov, A. V. Kharlamov, I. V. Markova | ||
| Vol 6, No 3 (2021) | Quality of carcasses and meat from male and female rabbits | Abstract PDF (Eng) |
| S. Sampels, J. Skoglund | ||
| Vol 6, No 1 (2021) | Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo) | Abstract PDF (Eng) |
| A. A. Baioumy, T. G. Abedelmaksoud | ||
| Vol 9, No 1 (2024) | Rabbit meat as a potential source of multidrug-resistant and enterotoxigenic Staphylococcus aureus strains | Abstract PDF (Eng) |
| A. F. A. Mahmoud, A. El-S. E. Hafezm, A. F. Abdullatif, A. S. El-tahlawy, R. Ras | ||
| Vol 7, No 2 (2022) | Raman spectroscopic techniques for meat analysis: A review | Abstract PDF (Eng) |
| V. A. Pchelkina, I. M. Chernukha, L. V. Fedulova, N. A. Ilyin | ||
| Vol 1, No 2 (2016) | REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES | Abstract PDF (Rus) PDF (Eng) |
| V. B. Krylova | ||
| Vol 1, No 3 (2016) | RESEARCH AND DEVELOPMENT CONTROL METHOD PATHOGENIC PRION INFECTIONS SECONDARY RAW MEAT INDUSTRY | Abstract PDF (Rus) PDF (Eng) |
| A. Y. Prosekov, O. V. Kriger | ||
| Vol 2, No 3 (2017) | RESEARCH METHODOLOGY OF SUS SCROFA TISSUE EXTRACTS PROTEIN-PEPTIDE COMPONENTS | Abstract PDF (Rus) PDF (Eng) |
| Ekaterina R.. Vasilevskaya, Elena A. Kotenkova, Ekaterina A. Lukinova, Evgenia A. Kalinova | ||
| Vol 7, No 1 (2022) | Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste | Abstract PDF (Eng) |
| B. K. Kabdylzhar, A. K. Kakimov, Zh. S. Yessimbekov, G. V. Gurinovich, A. K. Suychinov | ||
| Vol 5, No 1 (2020) | RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT | Abstract PDF (Eng) |
| Irina A. Prokopenko | ||
| Vol 1, No 4 (2016) | RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF | Abstract PDF (Rus) PDF (Eng) |
| V. M. Stefanovskiy, I. A. Polyakov, V. V. Petrov | ||
| Vol 6, No 3 (2021) | Research of the overall chemical and amino acid composition of meat from young animals of new sheep genotypes | Abstract PDF (Eng) |
| O. N. Orlova, V. S. Mkrtichyan, L. V. Skrypnik, L. V. Krichun | ||
| 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) |
| N. V. Rudometova, I. S. Kim | ||
| Vol 1, No 4 (2016) | RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF | Abstract PDF (Rus) PDF (Eng) |
| A. B. Lisitsyn, I. V. Kozyrev | ||
| Vol 7, No 2 (2022) | Review of new technologies used for meat identification | Abstract PDF (Eng) |
| V. Yu. Kornienko, T. A. Fomina, M. Yu. Minaev | ||
| Vol 4, No 2 (2019) | RISK ANALYSIS AND IDENTIFICATION OF CRITICAL CONTROL POINTS (CCP) IN PRODUCTION OF NATURAL INTESTINAL CASINGS | Abstract PDF (Eng) |
| Yulya A. Kuzlyakina, Zoya A. Yurchak, Elizaveta A. Kryuchenko, Oksana A. Kuznetsova | ||
| Vol 6, No 1 (2021) | Risk identification and assessment in production of meat product packaging | Abstract PDF (Eng) |
| Yu. A. Kuzlyakina, V. S. Zamula, M. V. Kochneva | ||
| Vol 1, No 3 (2016) | RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW | Abstract PDF (Rus) PDF (Eng) |
| N. A. Gorbunova, E. K. Tunieva | ||
| Vol 1, No 3 (2016) | RISKS ASSOCIATED WITH THE PRESENCE OF ANTIMICROBIAL DRUG RESIDUES IN MEAT PRODUCTS AND PRODUCTS OF ANIMAL SLAUGHTER | Abstract PDF (Rus) PDF (Eng) |
| D. S. Bataeva, E. V. Zaiko | ||
| Vol 7, No 1 (2022) | Scientific challenges in modeling mastication of meat using engineering tools | Abstract PDF (Eng) |
| I. V. Djekic | ||
| Vol 6, No 1 (2021) | Scientific rationale of ingredients choice for functional fish pastes | Abstract PDF (Eng) |
| A. S. Kupriy, N. I. Dunchenko, E. S. Voloshina | ||
| 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 (Rus) PDF (Eng) |
| M. Yu. Minaev, G. I. Solodovnikova, K. A. Kurbakov | ||
| Vol 9, No 3 (2024) | Sensory testing and quality maintenance of hamburgers containing soybean meat | Abstract PDF (Eng) |
| F. Fujisawa, H. Seki | ||
| Vol 7, No 1 (2022) | Shockwave effects in the technology of meat raw material processing | Abstract PDF (Eng) |
| N. A. Gorbunova | ||
| Vol 3, No 1 (2018) | SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY | Abstract PDF (Rus) PDF (Eng) |
| Tatyana S. Fofanova | ||
| Vol 1, No 1 (2016) | STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL | Abstract PDF (Rus) PDF (Eng) |
| A. B. Lisitsyn, V. I. Ivashov, B. R. Kapovsky, O. E. Kozhevnikova | ||
| Vol 8, No 4 (2023) | Strategies for replacing saturated fat in meat products: A review | Abstract PDF (Eng) |
| E. Son, K. H. Kwon | ||
| Vol 7, No 4 (2022) | Study of adipose tissue of Kemerovo piglets: Detection of beige adipocytes | Abstract PDF (Eng) |
| V. A. Pchelkina, I. M. Chernukha, I. A. Korotkiy, N. A. Ilyin | ||
| Vol 4, No 1 (2019) | STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING | Abstract PDF (Eng) |
| Vladimir M. Stefanovskiy, Evgeny V. Morozov, Vyacheslav M. Bоuznik | ||
| Vol 1, No 1 (2016) | STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Rus) PDF (Eng) |
| E. K. Tunieva, I. Dederer | ||
| Vol 9, No 1 (2024) | Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates | Abstract PDF (Eng) |
| N. V. Kupaeva, Yu. I. Bogdanova, A. A. Motovilina, D. A. Utyanov, A. S. Knyazeva, M. E. Spirina, V. A. Pchelkina, E. A. Kotenkova | ||
| Vol 5, No 3 (2020) | Study of the functional product’s protein compounds digestion features | Abstract PDF (Eng) |
| E. R. Vasilevskaya, A. G. Akhremko, E. K. Polishchuk, L. V. Fedulova | ||
| Vol 8, No 3 (2023) | Study of the process of the frozen raw beef defrosting with its simultaneous massaging in industrial conditions | Abstract PDF (Eng) |
| N. S. Nikolaev, V. N. Kornienko | ||
| Vol 2, No 4 (2017) | STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE | Abstract PDF (Rus) PDF (Eng) |
| R. Sakata, S. Takeda, M. Waga | ||
| Vol 2, No 1 (2017) | STUDY ON THE BIOLOGICAL VALUE OF PROTEINS WITH HYPOTENSIVE PROPERTIES FROM AIR-DRIED BEEF | Abstract PDF (Rus) PDF (Eng) |
| O. A. Kovaleva, C. M. Zdrabova | ||
| Vol 2, No 2 (2017) | STUDY STRUCTURE OF THREE-COMPONENT POLYMERIC MATERIAL UNDER INFLUENCE OF γ-IRRADIATION | Abstract PDF (Rus) PDF (Eng) |
| V. T. Tarasyuk, V. P. Filippovich, A. V. Prokopenko, N. E. Strokova, A. V. Egorkin, A. V. Chasovskikh | ||
| Vol 4, No 3 (2019) | SUBSTANTIATION OF THE METHOD OF MEAT SAMPLE PREPARATION FOR INSTRUMENTAL DETERMINATION OF CONSISTENCY | Abstract PDF (Eng) |
| Kirill I. Spiridonov, Victoria V. Nasonova, Elena K. Tunieva | ||
| Vol 7, No 3 (2022) | Systemic approach in the development of functional foods for various noncommunicable diseases | Abstract PDF (Eng) |
| I. M. Chernukha, M. A. Nikitina, M. A. Aslanova, A. T. Qusay | ||
| Vol 6, No 2 (2021) | Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder | Abstract PDF (Eng) |
| S. M. Novakovic, I. V. Djekic, M. B. Pesic, A. Z. Kostic, D. D. Milincic, I. В. Tomasevic | ||
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Editor-in-Chief
Andrey B. Lisitsyn - Doctor of technical sciences, Professor, Academician of RAS, Scientific supervisor , V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia
109316, Russian Federation, Moscow, Talalikhina str. 26.
V.M. Gorbatov Federal Research Center for Food Systems of
Russian Academy of Sciences
Теl: +7(495) 676-9511 (300)
e-mail: a.zakharov@fncps.ru
