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• 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 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

• 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 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 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

• The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs

  Gulnara Zhumanova, Oksana Zinina, Maxim Rebezov, Mohammad Ali Shariati, Zhanar Moldabayeva, Mars Khayrullin, Gulmira Baybalinova, Sandugash Toleubekova, Gulmira Mirasheva

  545-555

  2022-09-01

• 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

• 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

• Processing of beef rumen with ultrasonic waves

  Gulmira Serikbayevna Kenenbai, Urishbai Chomanovich Chomanov, Bakytzhan Bolatovna Omirzhanova, Amina Nurlanovna Tatieva; Rabiga Kassymbek; Gulzhan Zhumaliyeva

  810-823

  2022-11-29

• Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

  Gulmira Kenenbay , Urishbay Chomanov , Tamara Tultabayeva, Nurzhan Tultabayev, Zhanibek Yessimbekov, Mohammad Ali Shariati

  733-749

  2022-11-03

• Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives

  Mikhailo Mushtruk, Igor Palamarchuk, Vladyslav Palamarchuk, Maxim Gudzenko, Nataliia Slobodyanyuk, Dmitry Zhuravel, Ievgenii Petrychenko, Оksana Pylypchuk

  242-255

  2023-03-23

• Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork

  Gulimira Kenenbay, Tamara Tultabayeva, Urishbay Chomanov, Gulzhan Zhumaliyeva, Aruzhan Shoman

  408-424

  2024-05-20

• Justification and microbiota compositions development for the fermentation of raw meat

  Svitlana Danylenko, Oksana Naumenko, Viktor Yemtsev, Tetiana Kryzhska, Oksana Potemska, Galina Tolok, Oleksandr Kanishchev, Olena Ochkolyas, Nataliia Prokopenko, Alina Omelian

  405-418

  2023-05-09

• Spectroscopic assessment and quantitative analysis of the trace element composition of vegetable additives to meat products

  Igor Palamarchuk, Fu Yuanxia, Dmytro Zhuravel, Ievgenii Petrychenko, Roksolana Blishch, Anatoliy Holovatyuk, Olexander Domin, Tatiana Kostiuk

  480-496

  2024-06-10

• The biochemical changes in legumes during high-temperature micronization

  Otari Sesikashvili, Elene Gamkrelidze, Nodari Mardaleishvili, Gia Dadunashvili, Shalva Tsagareishvili, George Pkhakadze

  555-565

  2021-06-28