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| Issue |
Title |
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| No 19 (2024) |
OPTIMAL METHODS FOR PRODUCTION OF CHOPPED SEMI-FINISHED PRODUCTS ON THE BASIS OF BEEF, CONTRIBUTING TO PREVENTION OF FORMATION OF POTENTIALLY HAZARDOUS SUBSTANCES IN FINISHED PRODUCTS |
Abstract
PDF (Rus)
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I. Kaltovich, I. Halavach |
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| No 19 (2024) |
RESEARCH OF SEMI-FINISHED NATURAL PORK MEAT PRODUCTS IN TERMS OF NUTRITIONAL VALUE, MORPHOLOGICAL AND STRUCTURAL-MECHANICAL INDICATORS |
Abstract
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L. Charniauskaya, S. Gordynets, E. Stepanova, T. Kusonskaya, Zh. Yakhnovets, M. Misteika |
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| No 19 (2024) |
RATIONAL TECHNOLOGICAL METHODS AND MODES OF PRODUCTION OF COOKED SAUSAGES BASED ON BEEF, CHARACTERIZED BY THE ABSENCE OF HETEROCYCLIC AROMATIC AMINES |
Abstract
PDF (Rus)
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I. Kaltovich, I. Halavach |
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| No 19 (2024) |
THE EFFECT OF SLOW AND SHOCK FREEZING AND LOW- TEMPERATURE STORAGE DURATION ON THE QUALITY OF BEEF |
Abstract
PDF (Rus)
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S. Gordynets, L. Charniauskaya, V. Napreenko, M. Misteyko |
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| No 19 (2024) |
RATIONAL PARAMETERS OF PRESERVATION OF BY-PRODUCTS OF LEATHER PRODUCTION FOR USE IN PRODUCTION OF FODDER ADDITIVES AND ANIMAL FEED |
Abstract
PDF (Rus)
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I. Kaltovich, I. Halavach |
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| No 19 (2024) |
FUNCTIONAL PROPERTIES OF BLACK BEEF ALBUMIN OF DOMESTIC AND FOREIGN PRODUCTION |
Abstract
PDF (Rus)
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K. Marchenko, O. Khodoreva, S. Gordynets |
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| No 19 (2024) |
EFFICIENCY OF THE CIP-WASHING METHOD WITH REPEATED USE OF THE WORKING SOLUTION |
Abstract
PDF (Rus)
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T. Khovzun, T. Savelyeva, A. Shah, E. Petrushchenko |
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| No 19 (2024) |
OPTIMAL PROCESS PARAMETERS OF MEZDRA DRYING FOR FODDER PRODUCTION |
Abstract
PDF (Rus)
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I. Kaltovich, I. Halavach |
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| No 18 (2023) |
MEZDRA FEASIBILITY STUDY FOR PRODUCTION OF FODDER PRODUCTS |
Abstract
PDF (Rus)
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I. Kaltovich, I. Chernuho, M. Misteyko, V. Shakalinskауa |
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| No 18 (2023) |
CHARACTERISTICS OF QUALITY AND SAFETY INDICATORS OF FLAX CAKE AND ANALYSIS OF TECHNOLOGICAL PROPERTIES OF MEAT STUFFING SYSTEMS USING IT |
Abstract
PDF (Rus)
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Z. Vasilenko, E. Kucherova, E. Rogova, J. Tarasenok |
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| No 18 (2023) |
DETERMINATION OF RATIONAL TECHNOLOGICAL PARAMETERS OF THE PRELIMINARY PREPARATION OF SHKVARA |
Abstract
PDF (Rus)
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I. Kaltovich, I. Chernuho, V. Shakalinskауa |
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| No 18 (2023) |
USE OF BY-PRODUCTS IN THE MANUFACTURING OF RAW SAUSAGES WITH HIGH CONSUMER CHARACTERISTICS |
Abstract
PDF (Rus)
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O. Khodoreva, K. Marchenko |
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| No 18 (2023) |
COMPARATIVE ANALYSIS OF THE REGULATORY DOCUMENTATION OF THE COUNTRIES OF THE EURASIAN ECONOMIC UNION FOR SEMI-FINISHED MEAT LUMP PRODUCTS |
Abstract
PDF (Rus)
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L. Charniauskaya, S. Gordynets, T. Kusonskaya, K. Mudraya |
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| No 18 (2023) |
SYSTEMATIZATION OF FACTORS AND DETERMINATION OF TECHNOLOGICAL TECHNIQUES THAT HELP REDUCE THE CONTENT OF HETEROCYCLIC AROMATIC AMINES IN BEEF-BASED MEAT PRODUCTS |
Abstract
PDF (Rus)
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I. Kaltovich, I. Chernuho |
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| No 18 (2023) |
MEAT PRODUCTS LOW-CALORIE FOR FEEDING PRESCHOOL AND SCHOOL-AGE CHILDREN WITH HIGH BODY MASS INDEX |
Abstract
PDF (Rus)
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T. Kusonskaya, S. Gordynets, L. Charniauskaya, L. Nadolnik, T. Madzievskaya |
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| No 17 (2022) |
Food and biological value of raw meat for creation of boiled sausage products for prevention of cardiovascular diseases |
Abstract
PDF (Rus)
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S. A. Gordynets, L. A. Charniauskaya, T. V. Kusonskaya, V. M. Napreenko |
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| No 17 (2022) |
Rational technological parameters of production of combined chopped meat semi-finished products based on lamb using raw materials of vegetable origin |
Abstract
PDF (Rus)
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I. V. Kaltovich, V. S. Shakalinskауa, I. O. Chernuho |
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| No 17 (2022) |
Evaluation of functional and technological properties of minced meat and development of recipes for meat semi-finished products with the addition of protein isolate of rapeseed |
Abstract
PDF (Rus)
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Ya. V. Smol’nikova, A. V. Kolomeytsev, V. A. Khanipova, O. V. Stutko, D. V. Broshko |
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| No 17 (2022) |
Studying the process of maturation of maturation of trimmed beef for the production of semi-finished chopped products with improved consumer properties |
Abstract
PDF (Rus)
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L. A. Charniauskaya, S. A. Gordynets, V. M. Napreenko, T. V. Kusonskaya, Zh. A. Yakhnovets |
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| No 17 (2022) |
Structural and mechanical, functional and technological properties of beef by-products |
Abstract
PDF (Rus)
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O. Г. Khodoreva, K. A. Marchenko, S. A. Gordynets |
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| No 17 (2022) |
Studying the composition of boiled sausage products, represented on the market of the Republic of Belarus |
Abstract
PDF (Rus)
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S. A. Gordynets, L. A. Charniauskaya, V. M. Napreenko |
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| No 17 (2022) |
Determination of nitrosamine formation level in production of meat products based on pork and beef |
Abstract
PDF (Rus)
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I. V. Kaltovich, V. S. Shakalinskауa, I. O. Chernuho |
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| No 16 (2021) |
Beef by-products: amino acid composition and protein balance |
Abstract
PDF (Rus)
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O. Khodoreva, K. Marchenko, S. Gordynets |
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| No 16 (2021) |
Technological and structural and mechanical properties of lamb with account of the breed composition of sheep in the Republic of Belarus |
Abstract
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S. Gordynets, V. Napreenko, L. Charniauskaya, T. Kusonskaya, Zh. Yakhnovets, А. Antipina |
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| No 16 (2021) |
Rational technological parameters for production of pork-based products with reduced content of fatty acid transisomers |
Abstract
PDF (Rus)
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I. Kaltovich, T. Savelyeva |
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| No 16 (2021) |
Development of sheep breeding in the Republic of Belarus |
Abstract
PDF (Rus)
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S. Gordynets, V. Napreenko |
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| No 16 (2021) |
Dry-aging of beef cuts: technological aspects |
Abstract
PDF (Rus)
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L. Charniauskaya, S. Gordynets, V. Napreenko |
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| No 16 (2021) |
Analysis of promising types of plant raw materials for use in the composition of combined meat products |
Abstract
PDF (Rus)
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I. Kaltovich, T. Savelyeva, A. Antipina |
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| No 15 (2020) |
Process methods for reducing (preventing of the formation) potentially dangerous substances in the production of meat products |
Abstract
PDF (Rus)
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I. Kaltovich, T. Savelyeva, A. Antipina |
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| No 15 (2020) |
A review of nutrition theories |
Abstract
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S. Gordynets, A. Antipina |
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| No 15 (2020) |
Analysis of prospective types of legumes and cereals and their processing products for use as part of combined meat products |
Abstract
PDF (Rus)
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I. Kaltovich, T. Savelyeva, A. Antipina |
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| No 15 (2020) |
Comparative analysis of influence of different methods of technological preparation of collagen-containing raw material on its quality indicators |
Abstract
PDF (Rus)
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A. Meliashchenia, T. Savelyeva, I. Kaltovich |
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| No 15 (2020) |
Influence of genotype and technology of growing on growth, development and productive quality of calfs |
Abstract
PDF (Rus)
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T. Golubenko |
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| No 15 (2020) |
The factor’s dependence variability of the level of cow’s productivity from lactation |
Abstract
PDF (Rus)
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T. Polishchuk, V. Bondarenko |
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| No 15 (2020) |
Estimation of the nutritional and biological value of boiled-smoked sausage products taking into account rational use of raw materials and calorie content |
Abstract
PDF (Rus)
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A. Meliashchenia, O. Khodoreva, K. Marchenko |
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| No 14 (2019) |
Technological features of production of boiled-smoked sausage products at the modern stage |
Abstract
PDF (Rus)
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A. Meliashchenia, T. Demchina, K. Marchenko |
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| No 14 (2019) |
Determination of technological parameters of culinary products production using mixtures and emulsions for additive technologies |
Abstract
PDF (Rus)
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A. Meliaschenya, I. Kaltovich, G. Pinchuk |
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| No 14 (2019) |
Rational process parameters of chopped semi-finished products production using emulsions from collagencontaining raw materials |
Abstract
PDF (Rus)
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I. Kaltovich |
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| No 14 (2019) |
The study of organoleptic characteristics of smoked sausages with the use of different dietary fiber |
Abstract
PDF (Rus)
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O. Germanovich |
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| No 14 (2019) |
Modern technological features of making sausage products with smoking with wet smoke at high temperatures |
Abstract
PDF (Rus)
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O. Germanovich |
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| No 14 (2019) |
Rheological bases of the process of separation of meat and bone raw materials by the screw pressing unit |
Abstract
PDF (Rus)
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V. Grudanov, A. Brench, I. Datsuk |
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| No 14 (2019) |
The productive characteristics of hybrid piglets at growing when using betaine |
Abstract
PDF (Rus)
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R. Chudak |
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| No 12 (2017) |
AMINO ACID COMPOSITION OF ENRICHED PRODUCTS FROM POULTRY MEAT TO BABY FOOD |
Abstract
PDF (Rus)
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S. Gordynets, T. Kusonskaya |
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| No 12 (2017) |
COMPARATIVE ASSESSMENT OF AMINO ACID COMPOSITION OF VEALS FROM BULLS OF DIFFERENT GENOTYPE |
Abstract
PDF (Rus)
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T. Golubenko |
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| No 12 (2017) |
THE INFLUENCE OF BIOLOGICALLY SAFE INGREDIENTS ON MICROBIAL AND OXIDATIVE POISONING OF SAUSAGE PRODUCTS WITH A LONG SHELF LIFE |
Abstract
PDF (Rus)
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S. Gordynets, L. Charniauskaya, V. Napreenko, Z. Yakhnavets |
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| No 12 (2017) |
INFLUENCE OF WATER-ALCOHOL NATURAL EXTRACTS ON ORGANOLEPTIC, MICROBIOLOGICAL AND ANTIOXIDANT INDICES ON MINCED SEMIFINISHED MEAT |
Abstract
PDF (Rus)
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S. Gordynets, L. Charniauskaya, V. Napreenko, Z. Yakhnavets, T. Kusonskaya |
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| No 12 (2017) |
PHYTOCOMPLEXES FOR MEAT PRODUCTS WITH THE REDUCED CONTENT OF THE SALTED SALT |
Abstract
PDF (Rus)
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S. Gordynets, V. Napreenko, S. Mikhnova, Т. Matsievskaya |
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| No 12 (2017) |
MEAT PRODUCTIVITY OF CALVES AFTER CORRECTION RATIONS SCARCE MICRONUTRIENTS |
Abstract
PDF (Rus)
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T. Farionik, E. Trachuk |
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| No 12 (2017) |
NEW PRINCIPLES OF BALANCING OF CALCIUM AND PHOSPHORUS ON MILK PRODUCTION AND EXCHANGE PROCESSES IN THE ORGANISM OF COWS |
Abstract
PDF (Rus)
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O. I. Skoromna, M. F. Kulyk, T. A. Didorenko |
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| No 12 (2017) |
CHANGES IN THE MINERAL BLOOD AND LIVER FOR INTRODUCTION IN THE RICE OF FUNGAL DERIVATIVES OF WASTE DISCHARGE |
Abstract
PDF (Rus)
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O. Razanova |
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