Zobrazeno 1 - 10
of 415
pro vyhledávání: '"V. A., Nasonova"'
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 3, Pp 220-226 (2023)
The aim of the work was to study an effect of ascorbic acid and the extract of rosemary on fat oxidation, color characteristics, pH and moisture binding capacity of minced pork during cold storage. The antioxidants were introduced into minced pork in
Externí odkaz:
https://doaj.org/article/057fe0a7f33346869bfd97bc78a1a5ac
Autor:
A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, S. I. Loskutov, N. V. Bogolyubova, R. V. Nekrasov, A. A. Motovilina, Yu. I. Bogdanova
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 3, Pp 191-202 (2023)
A unique muscle of pigs (Sus scrofa domesticus) is m. semitendinosus, which contains the “red” (dark) part located mainly in the depth of the leg cut and the “white” (light) part located in the close proximity to the subcutaneous fat layer. D
Externí odkaz:
https://doaj.org/article/36aba2300cd2476fa63aeeb56f642afe
Autor:
R. V. Nekrasov, N. V. Bogolyubova, M. G. Chabaev, K. S. Ostrenko, R. A. Rykov, A. A. Semenova, V. V. Nasonova
Publikováno v:
Пищевые системы, Vol 6, Iss 2, Pp 255-260 (2023)
One of the priorities of the Strategy of scientific and technological development of the Russian Federation (approved by Presidential Decree № 642 of December 1, 2016) is the transition to a highly productive and environmentally friendly agricultur
Externí odkaz:
https://doaj.org/article/23d653bad5f24bf893cae390035a16ba
Autor:
A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, T. G. Kuznetsova, A. I. Sinichkina, S. I. Loskutov, M. G. Chabaev, N. V. Bogolyubova
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 3, Pp 156-163 (2022)
Changes in the muscle tissue microstructure lead to changes in meat quality. One of the causes of the myopathy development is animal stress. Pigs experience the strongest stress during pre-slaughter holding. The study of the postmortem meat structure
Externí odkaz:
https://doaj.org/article/032c7dfc66f847e894ba7d4508715aeb
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 1, Pp 35-41 (2022)
In this article, the proteomic profiles of pork by-products (snout, tongue, liver, kidney, spleen) were studied by comparative method on the first day and the fifth day of their storage. Two-dimensional electrophoresis according to O’Farrell was us
Externí odkaz:
https://doaj.org/article/1f0186f9b7324cc6a2c24a829c300cb5
Autor:
A. A. Semenova, T. G. Kuznetsova, V. V. Nasonova, S. I. Loskutov, R. V. Nekrasov, N. V. Bogolyubova
Publikováno v:
Regulatory Mechanisms in Biosystems, Vol 12, Iss 4, Pp 683-688 (2021)
High pH value 45 minutes after slaughter (рН45) has so far been the most frequently used indicator to select pig carcasses with normal course of autolysis. However, in practice, this does not provide meat quality homogeneity. Therefore, carcasses w
Externí odkaz:
https://doaj.org/article/d9368f8c506347b6a0b4a4e08fc34490
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 2, Pp 183-190 (2021)
The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination o
Externí odkaz:
https://doaj.org/article/6877154f674c49abb75445e2fab46640
Autor:
N. A. Drozdova, V. V. Nasonova
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 3, Pp 48-56 (2016)
In the present review, we focus on the features of the collagen structure. In particular, we report the correlation between the amount of proline and hydroxyproline and the temperature of denaturation, as well as the changes of collagen structure aft
Externí odkaz:
https://doaj.org/article/4d94bdc3888540a3bf5981d989be0e88
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 1, Pp 75-90 (2016)
Abstract Use of the prediction technologies is one of the directions of the research work carried out both in Russia and abroad. Meat processing is accompanied by the complex physico-chemical, biochemical and mechanical processes. To predict the beha
Externí odkaz:
https://doaj.org/article/3fc2c8a38ad34ab59cadac887365cdd4
Autor:
Branko Velebit, B. Lakicevic, V. V. Nasonova, N.M. Revutskaya, Anastasia Semenova, Yu. K. Yushina
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, Vol 6, Iss 2, Pp 183-190 (2021)
The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21730c18dfd9a55fd756422857658647
https://doi.org/10.21323/2414-438x-2021-6-2-183-190
https://doi.org/10.21323/2414-438x-2021-6-2-183-190