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Theory and practice of meat processing

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Issue Title
 
Vol 7, No 2 (2022) Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective Abstract  PDF (Eng)  similar documents
E. Oz, F. Oz
"... Meat and meat products, which have a very important place in terms of nutrition, can endanger ..."
 
Vol 7, No 2 (2022) Raman spectroscopic techniques for meat analysis: A review Abstract  PDF (Eng)  similar documents
V. A. Pchelkina, I. M. Chernukha, L. V. Fedulova, N. A. Ilyin
 
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
 
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
"... of nitrite when curing meat products. ..."
 
Vol 6, No 4 (2021) Promotion of cultural heritage — regional and traditional Polish meat products Abstract  PDF (Eng)  similar documents
J. O. Szafrańska, D. M. Stasiak, B. G. Sołowiej
 
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
 
Vol 8, No 4 (2023) Cyber-physical systems in food production chain Abstract  PDF (Eng)  similar documents
A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina
"... in particular were identified and discussed with an emphasis on food production (including meat products). ..."
 
Vol 8, No 4 (2023) Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects Abstract  PDF (Eng)  similar documents
I. V. Safenkova, N. L. Vostrikova, N. A. Taranova, E. A. Zvereva, B. B. Dzantiev, A. V. Zherdev
"... of meat products is presented below. This review also represents characteristics of methods ..."
 
Vol 3, No 1 (2018) SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY Abstract  PDF (Eng)  similar documents
Tatyana S. Fofanova
"... to an increase in the  demand for convenient ready-to-cook meat products that retain  healthy components ..."
 
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
"... . For the preparation of meat products various types of heat treatment are used, almost each of which will inevitably ..."
 
Vol 9, No 2 (2024) Biodegradable meat packaging: Microbial safety and control for environmental pollution Abstract  PDF (Eng)  similar documents
K. Saeed, Z. Ali
"... -based materials and can enhance the shelf life of perishable commodities like meat and meat products ..."
 
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
 
Vol 7, No 4 (2022) Food allergen control at meat processing enterprise: scientific rationale and preliminary hazard analysis Abstract  PDF (Eng)  similar documents
E. V. Kryuchenko, I. M. Chernukha, Yu. A. Kuzlyakina, V. S. Zamula
"... of meat products manufactured at the selected enterprise for the presence of legumes (soybeans), gluten ..."
 
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 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
"... Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated ..."
 
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
 
Vol 1, No 1 (2016) LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING Abstract  PDF (Eng)  similar documents
Josef Kameník, Marta Dušková
"... activity against other undesired microorganisms. LAB are important spoilage agents in cooked meat products. ..."
 
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
"... to the qualitative parameters of the raw material constituent was developed. Quality characteristics of meat products ..."
 
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
"... Fat reduction in meat products is demanded by consumers concerning health issues but represents ..."
 
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
 
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
"... fractions were poorly pronounced. The highest rate of hydrolysis of the air-dried meat products with starter ..."
 
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
 
Vol 5, No 3 (2020) Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products Abstract  PDF (Eng)  similar documents
E. V. Kryuchenko, Yu. A. Kuzlyakina, V. S. Zamula, I. M. Chernukha
 
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
"... The aim of the study was to investigate the transformation of meat product’s proteins from pig ..."
 
Vol 5, No 1 (2020) POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW Abstract  PDF (Eng)  similar documents
Nataliya A. Gorbunova
"... of 3D printed meat products. ..."
 
Vol 6, No 2 (2021) Assessment of genotoxic and mutagenic effects of food products by bioassay methods Abstract  PDF (Eng)  similar documents
M. V. Zaytseva
"... and meat products, canned foods, carbonated soft drinks, beer, milk and milk containing products as well ..."
 
Vol 6, No 3 (2021) Meat supply chain in the perspective of UN SDGs Abstract  PDF (Eng)  similar documents
I. V. Djekic
 
Vol 6, No 3 (2021) Development of regression model of proteins attackability process in meat food (in vitro) Abstract  PDF (Eng)  similar documents
A. S. Pulatov, M. A. Nikitina
"... . They analyze the main nutritional values and physical and chemical properties of meat products, the modes ..."
 
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
 
Vol 7, No 4 (2022) Prevalence of Listeria monocytogenes in meat products during 2017–2019 depending on technological factors and seasons Abstract  PDF (Eng)  similar documents
Yu. K. Yushina, O. A. Kuznetsova, A. V. Tutelyan, M. A. Grudistova, D. S. Bataeva, M. D. Reshchikov, I. S. Tartakovsky, Yu. A. Nikolaev
"... Microbiological examination of contamination of imported and domestic meat products ..."
 
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
"... their detail study. This paper examines an effect of spontaneous microflora of fermented meat products from ..."
 
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
 
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 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
"... were used as flavoring additives (FA). To assess the effect of composition of meat product recipe ..."
 
Vol 6, No 1 (2021) Ways of improvement of technological equipment performance Abstract  PDF (Eng)  similar documents
M. B. Smirnov, G. B. Abdilova
"... parameters of meat products quality. Here it is shown that the strategy of Total Productive Maintenance (TRM ..."
 
Vol 9, No 2 (2024) Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products Abstract  PDF (Eng)  similar documents
M. G. Semenova, M. A. Aslanova, A. R. Galimova, L. V. Fedulova, A. S. Antipova, E. I. Martirosova, D. V. Zelikina, A. L. Bero, D. A. Utyanov
"... buds) in enriched meat products. A fraction of encapsulated liposomes in the biopolymer delivery system ..."
 
Vol 4, No 4 (2019) A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect Abstract  PDF (Eng)  similar documents
A. V. Gerasimov, B. A. Bazhenova, S. D. Zhamsaranova, Yu. Yu. Zabalueva, N. D. Zambulaeva, A. D. Burkhanova
"... ) and to develop semi-finished minced meat products with antioxidant effect without changing their nutritional ..."
 
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