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114 research outcomes, page 1 of 12
  • publication . Article . 2017
    Open Access
    Persistent Identifiers
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    .

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  • publication . Article . 2018
    Open Access
    Persistent Identifiers
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    <jats:p>Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated by a comparison study with color measurements from a traditional colorimeter. A statistical analysis revealed significant differences between the instrumental value...

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  • publication . Article . 2018
    Open Access English
    Persistent Identifiers
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    <jats:p>The paper presents the results of studies of organoleptic (color, consistency, water content) and functional-technological (pH, moisture binding capacity and loss of juice during cooking) properties of muscle tissue of NOR and PSE pork, obtained from animals tra...

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  • publication . Article . 2016
    Open Access English
    Persistent Identifiers
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    In this paper, the results of the experimental research on developing the technology of a protein complex based on the meat-bone paste and protein-fat-blood emulsion are shown. The technological scheme of meat-bone paste production on the basis of complex grinding meat-...

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  • publication . Article . 2017
    Open Access
    Authors:
    Elena Kotenkova; Evgenia A. Kalinova; Ekaterina R Vasilevskaya; Ekaterina A. Lukinova;
    Persistent Identifiers
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    The article presents a comparative analysis of four methods for quantifying the protein-peptide complexes content in extracts obtained from animal raw materials, as well as the low- and highmolecular weight extract fractions: the direct spectrophotometric determination ...

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  • publication . Article . 2017
    Open Access English
    Authors:
    Array Б. Лисицын; Array В. Козырев; Array А. Пчелкина; Array М. Миттельштейн;
    Persistent Identifiers
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    Technological properties were studied for chilled beef of different classes concerning the color of muscle tissue obtained from Hereford (beef cattle) and White-and-Black (beef and dairy cattle) breeds. The color of Longissimus dorsi muscle in CIELab units was examined ...

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  • publication . Article . 2017
    Open Access
    Authors:
    Natalia Vostrikova;
    Persistent Identifiers
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    In the study of proteomic profiles of proteins, many scientists stop at the stage of obtaining the final data of the experiment in the form of gels. They have got no information on the possibilities and prospects concerning the application of modern computer and bioinfo...

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  • publication . Article . 2017
    Open Access English
    Persistent Identifiers
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    Differentiation between adulteration and accidental meat raw material contamination in meat industry enterprises that carry out the combined processing of slaughtering products from farm animals and poultry is necessary to establish a threshold of technically non-removab...

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  • publication . Article . 2018
    Open Access
    Authors:
    Shiro Takeda; R. Sakata; M. Waga;
    Persistent Identifiers
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    This study was carried out to examine the reddening of meat products due to the addition of natural yellow salt (YS) and carbon monoxide (CO). Following YS or NaCl addition at 2% to pork subsequent to nitrite (0~100 ppm) treatment, color development due to this addition...

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  • publication . Article . 2018
    Open Access English
    Persistent Identifiers
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    <jats:p>The article describes rationale for using by-products as a source of high-value protein and a number of macro- and micronutrients. The main directions of using the different types of by-products are discussed. Classifications of by-products in different countrie...

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114 research outcomes, page 1 of 12