Archived Papers for Journal
Theory and practice of meat processing >>
Vol.1, No.1
Publisher: V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Publishing Date: 2016-03-25
- THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEATAuthors: M. Kral; K. Honzirkova; M. Pospiech; B. Tremlova; M. Zdarsky
- NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCTAuthors: Yu. Yu. Zabalueva; B. A. Bazhenova; K. S. Nazimova
- STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRYAuthors: E. K. Tunieva; I. Dederer
- LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSINGAuthors: Josef Kameník; Marta Dušková
- ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF ENVIRONMENTALLY FRIENDLY MEAT RAW MATERIAL BY INTENSIFICATION OF THE MECHANISMS OF THE METABOLIC PROCESSES IN GILTSAuthors: T. M. Giro; Zh. G. Egorova; V. S. Avdeenko; A. V. Molchanov
- STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOLAuthors: A. B. Lisitsyn; V. I. Ivashov; B. R. Kapovsky; O. E. Kozhevnikova
- EFFECT OF DISINFECTANTS BASED ON POTASSIUM PERSULFATE, HYDROGEN PEROXIDE, GLUTARALDEHYDE AND QUATERNARY AMMONIUM COMPOUNDS ON THE GENETIC MATERIAL OF THE PATHOGEN BACTERIA SPECIFIC TO MEAT PROCESSING INDUSTRYAuthors: V. N. Afonyushkin; K. A. Tabanyukhov; V. S. Cherepushkina; Yu. S. Khomenko; O. P. Tatarchuk
- INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OILAuthors: V. V. Gushchin; I. L. Stefanova; Yu. N. Krasyukov; L. V. Shakhnazarova
- PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODSAuthors: A. B. Lisitsyn; M. A. Nikitina; A. N. Zakharov; E. B. Sus; V. V. Nasonova; L. I. Lebedeva