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| Issue | Title | |
| 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 | ||
| "... of pork and beef were selected as meat raw materials. To determine the optimal and reproducible method ..." | ||
| Vol 10, No 1 (2025) | Effect of replacing nitrite with ginger powder in brine solution on the quality of cured beef | Abstract PDF (Eng) similar documents |
| E. S. Apata, O. T. Lasisi, O. O. Olaleye, O. C. Apata, J. E. Okolosi, Y. O. Uthman-Akinhanmi, O. Y. Adedeji, M. A. Hashem | ||
| "... in brine on the quality of cured beef. Five kilograms of fresh beef from a mature White Fulani bull was ..." | ||
| Vol 9, No 3 (2024) | Trends in the hormone and antibiotic use for cattle fattening in Bangladesh | Abstract PDF (Eng) similar documents |
| S. S. Islam, J. J. Joti, Md. S. Islam, Md. M. Rahman, D. Mondol | ||
| "... farmers involved in beef cattle fattening through a survey questionnaire. The average numbers of cattle ..." | ||
| Vol 9, No 4 (2024) | Comparative characteristics of different grilled beef cuts and application of torch ginger (Etlingera elatior) flower in seasoning | Abstract similar documents |
| A. M. Ramadhani, T. Suryati, A. Apriantini | ||
| "... Grilled beef processed with high temperature has the potential to form toxic compounds ..." | ||
| 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 | ||
| 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 | ||
| "... Technological properties were studied for chilled beef of different classes concerning the color ..." | ||
| 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 | ||
| "... Abstract The effect of conventional and shock freezing on thaw drip loss and firmness of beef ..." | ||
| Vol 8, No 3 (2023) | Comparative assessment of beef characteristics from young bulls of different breeds and the influence of storage conditions on meat quality indicators | Abstract PDF (Eng) similar documents |
| A. G. Donetskikh | ||
| "... on the quality of vacuum-packed beef during refrigerated storage are presented. The general chemical composition ..." | ||
| 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 | ||
| "... during the process of thermal denaturation of muscle proteins of pork, beef, chicken and turkey were ..." | ||
| 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 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 11, No 2 (2026) | Optimizing Japanese bamboo leaf pulp treatment of fresh beef | Abstract PDF (Eng) similar documents |
| M. I. Syafutri, M. T. Andani, D.I.P. Sari, A. Wijaya, T. Nurmaseli | ||
| "... .) pulp to extend the refrigerated shelf life of beef. Beef cubes were soaked in aqueous pulp ..." | ||
| Vol 5, No 4 (2020) | A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization | Abstract PDF (Eng) similar documents |
| A. G. Belozerov, Y. M. Berezovskiy, I. A. Korolev, T. A. Sarantsev | ||
| "... The paper proposes a model for the process of free moisture crystallization in beef within ..." | ||
| Vol 8, No 4 (2023) | Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties | Abstract PDF (Eng) similar documents |
| M. Abd Elgadir, A. A. Mariod | ||
| "... The objective of this research is to evaluate quality properties and storage stability of beef ..." | ||
| 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 | ||
| Vol 11, No 2 (2026) | Evaluation of the immunomodulating potential of fermented raw meat | Abstract PDF (Eng) similar documents |
| S. D. Zhamsaranova, S. N. Lebedeva, A. N. Shchekotova, A. A. Tykheev, B. A. Bazhenova | ||
| "... . The aim of this study was to evaluate the allergenic potential of beef exposed to a probiotic microbial ..." | ||
| Vol 6, No 4 (2021) | New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers | Abstract PDF (Eng) similar documents |
| R. M. Mohamed, W. A. Bazaraa, A. M. Alian, N. M. EL-Shimi | ||
| "... a palatable taste. Beef burgers were prepared using different levels of the partially purified L- glutaminase ..." | ||
| 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 | ||
| "... superiority in the content of polyunsaturated acids by 0.48 to 0.33%. Sensory assessment of boiled beef ..." | ||
| 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 | ||
| "... and G. Chizhov as applied to beef in the temperature range of –1°С to –30 °С was carried out. It was shown ..." | ||
| 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 8, No 3 (2023) | Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour | Abstract PDF (Eng) similar documents |
| A. K. Suychinov, G. T. Zhumanova, I. V. Mironova, E. T. Akhmadullina, N. N. Kadirov, Z. A. Galiyeva, O. V. Neverova | ||
| "... at concentrations of 5%, 10%, and 15% in place of beef. The control sample was prepared without any addition ..." | ||
| 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) similar documents |
| N. S. Nikolaev, V. N. Kornienko | ||
| "... a specific finished product are of great importance. Defrosting and thawing of the frozen beef meat, as one ..." | ||
| 1 - 22 of 22 Items | ||
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