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154 research outcomes, page 3 of 16
  • publication . Article . 2020
    Open Access English
    Authors:
    Konstantin A. Lehukov; Sergei S. Tsikin;
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    <jats:p>An analysis of an effect of the green tea extract on quality and shelf life of animal fats is presented. It is shown that the rate and depth of fat hydrolysis depend on a storage temperature. The higher the storage temperature, the higher the rate of fat hydroly...

  • publication . Article . Other literature type . 2018
    Open Access
    Authors:
    Andrey B. Lisitsyn; Irina M. Chernukha; Olga I. Lunina;
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    Modern technologies of food production that often lead to losses in the main nutrients of processed raw materials, incorporation into  food recipes of large amounts of ingredients, which are sometimes  not scientifically substantiated, lead to a necessity to find a new ...

  • publication . Article . 2018
    Open Access
    Authors:
    Olga N. Orlova; Vitaliy S. Mkrtichyan; Ludmila V. Skripnik; Ludmila V. Krichun;
    Publisher: The Gorbatov's 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...

  • publication . Article . 2019
    Open Access
    Authors:
    Dragan Milicevic; Brankica Lakicevic; Radivoj Petronijevic; Zoran Petrovic; Jelena Jovanovic; Srdjan Stefanovic; Sasa Jankovic;
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    <jats:p>Climate change may have an impact on the occurrence of food safety hazards along the entire agri-food chain, from farm to fork. The interactions between environmental factors and food contamination, food safety and foodborne diseases are very complex, dynamic an...

  • publication . Article . 2019
    Open Access English
    Authors:
    Anastasiia A. Semenova; Tatiana G. Kuznetsova; Victoria V. Nasonova; Roman V. Nekrasov; Nadezhda V. Bogolyubova;
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    <jats:p>This review paper is devoted to myopathy of slaughter animals and poultry, and examines a relationship between fast growth of muscle tissue in hybrid pigs, broiler chickens and turkey, and high frequency of detection of spontaneous or idiopathic myopathies. The ...

  • publication . Article . Other literature type . 2017
    Open Access English
    Authors:
    Lisitsyn, A. B.; Chernukha, I. M.; Lunina, O. I.;
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    The number of people with food hypersensitivity, namely food intolerance and food allergies, grows every year. Food intolerance is classified into following types: enzymopathy; leaky gut syndrome; psychogenic food intolerance; detoxification insufficiency and true food ...

  • publication . Article . 2017
    Open Access
    Authors:
    Natalia L. Vostrikova;
    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...

  • publication . Article . 2019
    Open Access English
    Authors:
    Irina M. Chernukha; Anastasiya G. Akhremko;
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    <jats:p>The results of studying the effect of various temperatures on the protein composition of minced meat from porcine m. longissimus dorsi by two-dimensional electrophoresis are presented. The most complete distribution of protein fractions was observed in fresh raw...

  • publication . Article . 2016
    Open Access
    Authors:
    L. V. Fedulova; E. V. Kashinova; Е. A. Kotenkova;
    Publisher: The Gorbatov's All-Russian Meat Research Institute

    Slaughter products are good source of bioactive substances with different biological effects. Nowadays, approximately 220 functional peptides consisting of 2–10 amino acid residues have been identified. In this study, the biological activity of medium-molecular-weight s...

  • publication . Article . 2016
    Open Access English
    Authors:
    D. S. Bataeva; Yu. K. Yushina; E. V. Zaiko;
    Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute

    In this work, the risk of contamination of cattle and pig carcasses with pathogens at different stages of their slaughter and processing was assessed. The analysis of meat (carcasses, half carcasses and cuts) and meat semi-prepared products from beef and pork for the pr...

154 research outcomes, page 3 of 16
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