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• Key factors affecting consumption of meat and meat products from perspective of Slovak consumers

  Kristí­na Predanocyová, Ľubica Kubicová, Zdenka Kádeková, Ingrida Košičiarová

  1001-1012

  2019-12-28

• Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products

  Igor Palamarchuk, Mikhailo Mushtruk, Volodymyr Vasyliv, Eugeniy Stefan, Olesia Priss, Iryna Babych, Inna Karpovych, Nataliia Pushanko

  297-312

  2024-03-05

• The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef

  Olha Kruk, Anatolii Ugnivenko, Dmytro Nosevych, Оleksandr Natalich, Mykola Gruntkovskyi, Iryna Kharsika, Oleksandr Androshchuk, Inna Stetsiuk

  977-992

  2024-11-06

• Effects of meat and processed meat consumption on the lipid profile in the population with cardiovascular diseases

  Jana Kopčeková, Jana Mrázová, Martina Gažarová, Marta Habánová

  828-835

  2020-09-28

• Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex

  Ihor Ustymenko, Larysa Bal-Prylypko, Mykola Nikolaenko, Anastasiia Ivaniuta, Nina Tverezovska, Ivan Chumachenko, Oksana Pylypchuk, Tatyana Rozbytska, Mykola Gruntovskyi, Viktoriia Melnik

  159-169

  2023-03-01

• The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

  Mamura Absalimova, Aigul Tayeva , Lyazzat Baybolova, Irina Glotova, Nadezhda Galochkina, Sergey Shakhov

  816-832

  2023-10-27

• The expressiveness of meat forms of cattle depending on the content of adipose tissue under the skin and between the muscles

  Anatolii Ugnivenko, Olha Kruk, Dmytro Nosevych, Tetiana Antoniuk, Yuliya Kryzhova, Mykola Gruntovskyi, Nataliia Prokopenko, Viktor Yemtcev, Iryna Kharsika, Nataliia Nesterenko

  358-370

  2023-05-09

• Product line of selected agricultural entity in Slovakia and suggestion for its expansion based on analysis of consumers' interest in dairy and meat products

  Jana Kozáková, Erika Hornáčková

  939-960

  2021-10-28

• The quality characteristics of sausage prepared from different ratios of fish and duck meat

  Nataliia Bozhko, Vasyl Tischenko, Vasyl Pasichnyi, Yevheniia Shubina, Oleksandr Kyselov, Andriy Marynin, Igor Strashynskyi

  26-32

  2021-01-28

• The study of physicochemical and technological properties of boiled sausage recommended for the older adults

  Gulzhan Tokysheva, Tamara Tultabayeva, Rauan Mukhtarkhanova, Gulmira Zhakupova, Viktoriya Gorbulya, Mukhtarbek Kakimov, Kadyrzhan Makangali

  16-29

  2023-01-10

• The effect of vibration massage on the salting process of ostrich meat

  Valentyna Israelian, Igor Palamarchuk, Sedat Sevin, Nataliia Holembovska, Nataliia Prokopenko, Anastasiia Ivaniuta, Oleksandra Shynkaruk, Yaroslav Rudyk, Dmytro Nosevych, Nina Tverezovska

  530-544

  2022-09-01

• Analysis of the possibility of fish and meat raw materials combination in products

  Nataliia Bozhko, Vasyl Tischenko, Vasyl Pasichnyi, Yuliiа Matsuk

  647-655

  2020-08-28

• Quality and safety of pork meat after cooling and treatment with lactic starters

  Volodymyr Vovkotrub, Olha Iakubchak, Nataliia Vovkotrub, Larysa Shevchenko, Tetiana Lebedenko, Nataliia Holembovska, Oksana Pylypchuk, Alina Omelian

  439-452

  2024-05-20

• The study of the intensification of technological parameters of the sausage production process

  Larysa Bal-Prylypko, Maryna Yancheva, Mariia Paska, Maxim Ryabovol, Mykola Nikolaenko, Valentyna Israelian, Oksana Pylypchuk, Nina Tverezovska, Yurii Kushnir, Maryna Nazarenko

  27-41

  2022-01-17

• Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures

  Svitlana Danylenko, Liana Nedorizanyuk, Oksana Potemska, Тsvitana Korol, Anastasiia Ivaniuta, Yuliya Kryzhova, Valentyna Israelian, Nataliia Kovalenko

  239-250

  2024-02-28

• Quality of bull beef of the Ukrainian black and white dairy breed in dependence on the development of subcutaneous adipose tissue

  Olha Kruk, Anatolii Ugnivenko, Tetiana Antoniuk, Oleksandr Kolisnyk, Dmytro Nosevych, Semen Tolok, Olena Kolesnikova, Vitalii Zhurenko, Tetiana Brovenko, Vitalii Vakulenko

  997-1008

  2023-11-29

• The effect of oregano essential oil on chicken meat lipid oxidation and peroxidation

  Mária Angelovičová, Michal Angelovič, Jozef Čapla, Peter Zajác, Petra Folvarčíková, Jozef Čurlej

  1056-1068

  2021-10-28

• Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

  Oksana Shtonda, Kateryna Semeniuk

  513-520

  2021-06-28

• Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example

  Anuarbek Suychinov, Aitbek Kakimov, Zhanibek Yessimbekov, Eleonora Okuskhanova, Dinara Akimova, Zhumatay Urazbayev

  588-604

  2024-06-26

• Antioxidant effect of oregano essential oil during various storage meat time of hybrid combination Ross 308

  Michaela Klimentová, Mária Angelovičová

  337-343

  2019-05-28

• The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei

  Volodymyr Vovkotrub, Olga Iakubchak, Leonid Horalskyi, Nataliia Vovkotrub, Larysa Shevchenko, Nataliia Shynkaruk, Tatyana Rozbytska, Yuliia Slyva, Olga Tupitska, Oksana Shtonda

  759-776

  2023-09-12

• Investigation of dependences of the morphological composition of body and amino acid composition of trout meat proteins (Oncorhynchus mykiss) on levels of the energy value of feeds

  Vadym Kondratiuk, Volodymyr Otchenashko

  497-505

  2021-05-28

• A model for increasing the business activity of personal subsidiary farms based on small-scale poultry meat production

  Kairat Aituganov, Gulnara Assanova, Makhabat Saginbayeva, Serik Aitkhozhin, Daniyar Nurpeissov, Aliya Shaimerdenova

  502-518

  2022-09-01

• Сonsumer preferences on the market of plant-based milk analogues

  Nataliia Prytulska, Iuliia Motuzka, Anna Koshelnyk, Olena Motuzka, Ludmila Yashchenko, Malgorzata Jarossová, Paulína Krnáčová, Joanna Wyka, Ewa Malczyk, Marta Habánová

  131-142

  2021-02-28

• Fatty acids, their proportions, ratios, and relations in the selected muscles of the thigh and roast beef

  Michal Angelovič, Jozef Čapla, Peter Zajác, Jozef Čurlej, Lucia Benešová, Silvia Jakabová, Mária Angelovičová

  844-861

  2023-11-02