Search Results - "бактериальное обсеменение"

1

Academic Journal

Impact of lactic acid product on quality indices of raw meat for the smoked sausages production ; Влияние молочнокислых продуктов на качественные показатели мясного сырья для производства сырокопченых колбас

Authors: S. V. Merzlov, N. N. Fedoruk, A. V. Andriichuk, Yu. V. Fedoruk, V. N. Nadtochii, O. P. Hrebelnyk, H. P. Kalinina, S. A. Polishchuk, С. В. Мерзлов, Н. Н. Федорук, А. В. Андрийчук, Ю. В. Федорук, В. Н. Надточий, О. П. Гребельник, Г. П. Калинина, С. А. Полищук

Source: Proceedings of the National Academy of Sciences of Belarus. Agrarian Series; Том 59, № 3 (2021); 378-384 ; Известия Национальной академии наук Беларуси. Серия аграрных наук; Том 59, № 3 (2021); 378-384 ; 1817-7239 ; 1817-7204 ; 10.29235/1817-7204-2021-59-3

Subject Terms: бактериальное обсеменение, pork, beef, smoked sausages, dairy products, bacterial leaven, yogurt, moisture retaining capacity, bacterial contamination, свинина, говядина, сырокопченые колбасы, молочнокислые продукты, бактериальная закваска, йогурт, влагоудерживающая способность

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Relation: https://vestiagr.belnauka.by/jour/article/view/586/544; Kishen’ko V.M., Starchova G.І., Goncharov G.I. Technology of meat and meat products. Practical course. Kyiv, National University of Food Production, 2010. 367 р. (in Ukrainian).; Нolubitska V.A., Suslova A.S., Yastremska L.S. Antagonistic action of the composite preparation on the basis of lactic acid bacteria on conditionally pathogenic microorganisms. Problemi ekologіchnoї bіotekhnologії [Problems of Environmental Biotechnology], 2017, vol. 2. (in Ukrainian). https://doi.org/10.18372/2306-6407.2.12209; Vovkogon A., Nadtochii V., Hrebelnyk O., Fedoruk N., Merzlova H., Kalinina H., Kachan A. Features of the HACCP plan development of the curd production. Eurasian Journal of Analytical Chemistry, 2018, vol. 13, no. 3, рр. 216-223.; Feiner G. Meat products handbook: practical science and technology. Cambridge, Woodhead Publishing; Boca Raton, CRC Press, 2006. 648 p.; Tishkina N.M., Lieshchova M.O., Іesina E.V. Microstructural analysis of the quality of forcemeat in smoked sausages. Naukovii vіsnik L’vіvs’kogo natsіonal’nogo unіversitetu veterinarnoї meditsini ta bіotekhnologіi. Seriya: Veterinarni nauki = Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 2018, vol. 20, no. 83, рр. 268-273 (in Ukrainian). https://doi.org/10.15421/nvlvet8353; Yakubchak O.M., Kozak M.V., Vlasenko V.V., Olіinik L.V., Zagrebel’nii V.O., Taran T.V., Adamenko L.V., Galaburda M.A., Bіlik R.І. Workshop on veterinary and sanitary examination with the basics of technology and standardization of meat and meat products. Kyiv, Kompanіya Bіoprom Publ., 2012. 168 p. (in Ukrainian).; Guliayev V.M., Kornienko I.M., Lashkova A.T., Kryvonos O.S., Lukovkina Y.О. Study of the influence of dairy bakery in the composition of the ready product for the growth of the bacteria of the basket fuel group. Zbіrnik naukovikh prats’ Dnіprovs’kogo derzhavnogo tekhnіchnogo unіversitetu. Tekhnіchnі nauki = Collection of scholarly papers of Dniprovsk State Technical University (Technical Sciences), 2018, vol. 2, iss. 33, рр. 87-91 (in Ukrainian). https://doi.org/10.31319/2519-2884.33.2018.205; Zerabruk K., Retta N., Muleta D., Tefera A.T. Assessment of microbiological safety and quality of minced meat and meat contact surfaces in selected butcher shops of Addis Ababa, Ethiopia. Journal of Food Quality, 2019, vol. 2019, art. 3902690. https://doi.org/10.1155/2019/3902690; Antipova L.V., Glotova I.A., Rogov I.A. Methods of studying meat and meat products. Moscow, Kolos Publ., 2001. 571 р. (in Russian).; Ramos C., Gilberto G., Pereira V., Eustáquio G. Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods. International Journal of Food Microbiology, 2010, vol. 140, no. 2-3, рр. 225-231. https://doi.org/10.1016/j.ijfoodmicro.2010.03.029; Mazur V.A., Kopilova K.V., Tsaruk L.L. The poultry meat market. Biotechnological techniques for processing meat raw materials. Agrarna nauka ta kharchovі tekhnologії = Agrarian Science and Food Technologies, 2017, iss. 5 (99), vol. 2, рр. 126-138 (in Ukrainian).; Semanyuk V.І., Kozak M.V., Bereza І.G. Microbiology of meat and meat products with the basics of veterinary and sanitary examination and technologies of their storage, canning and processing. Lviv, Lviv State Academy of Veterinary Medicine, 2000. 55 р. (in Ukrainian).; Polivoda A.M. Evaluation of pork quality by physical and chemical characteristics. Svinarstvo: mіzhvіdomchii tematichnii naukovii zbіrnik [Pig breeding: interdepartmental thematic scientific collection]. Kyiv, 1976, iss. 24, рр. 57-62 (in Russian).; Semanyuk V.I. Microbiology of meat and dairy products. Lviv, Lviv National Academy of Veterinary Medicine, 2004. 116 р. (in Ukrainian).; Yakubchak O.M., Kravchuk V.V., Khomenko V.І. Techniques for measuring meat quality. Veterinarna meditsina Ukraїni [Veterinary Medicine of Ukraine], 2003, no. 12, рр. 27-29 (in Ukrainian).; Vinnikova L.G. Theory and practice of meat processing. Іzmaїl, SMIL Publ., 2000. 172 р. (in Ukrainian).; Kigel N., Melnik I., Naumenko O. Study of the biotechnological potential of selected lactic acid bacteria cultures. Kharchova nauka і tekhnologіya = Food Science and Technology, 2018, vol. 12, no. 4, pp. 5-9. https://doi.org/10.15673/fst.v12i4.1176; Wedajo B. Lactic acid bacteria: benefits, selection criteria and probiotic potential in fermented food. Journal of Probiotics & Health, 2015, vol. 3, no. 2, art. 1000129. https://doi.org/10.4172/2329-8901.1000129; Tkachenko N.A. Starter cultures compositions for dairy baby food production technologies. Mіkrobіologіya і bіotekhnologіya = Microbiology and Biotechnology, 2016, no. 1 (33), рр. 55-67 (in Ukrainian). https://doi.org/10.18524/2307-4663.2016.1(33).65371; Kleinewietfeld M., Manzel A., Titze J., Kvakan H., Yosef N., Linker R.A., Muller D.N., Hafler D.A. Sodium chloride drives autoimmune disease by the induction of pathogenic Th17 cells. Nature, 2013, vol. 496, no. 7446, pp. 518-522. https://doi.org/10.1038/nature11868; Povarova N.N., Melnick L.A., Shlapak G.V. Investigation of the properties of boiled sausages from the biomodified stuffing during storage. Kharchova nauka і tekhnologіya = Food Science and Technology, 2015, vol. 9, no. 3, рр. 67-75. https://doi.org/10.15673/2073-8684.3/2015.50287; Marcó M.B., Moineau S., Quiberoni A. Bacteriophages and dairy fermentations. Bacteriophage, 2012, vol. 2, no. 3, рр. 149-158. https://doi.org/10.4161/bact.21868; Klimenko M.M. (ed.). Technology of meat and meat products. Kyiv, Vishcha osvіta Publ., 2006. 640 р. (in Ukrainian).; Tsigura V.V. Factors affecting the quality of meat. Vіsnik Sums’kogo natsіonal’nogo agrarnogo unіversitetu. Serіya: Tvarinnitstvo = Bulletin of Sumy National Agrarian University. Animal Husbandry, 2014, no. 2 (2), pp. 217-222 (in Ukrainian).; Yancheva M.O., Peshuk L.V., Dromenko O.B. Physical, chemical and biological fundamentals of meat and meat products technology. Kyiv, Tsentr uchbovoї lіteraturi Publ., 2009. 304 р. (in Ukrainian).; Sychevskiy N., Lizova V., Voicehovskai L., Danilova K. Bacterial preparation in the technology of whole-muscle products with beef. Kharchova nauka і tekhnologіya = Food Science and Technology, 2016, vol. 10, no. 3, рр. 13-17 (in Ukrainian). https://doi.org/10.15673/fst.v10i3.177; Lee K., Kim H.-J., Lee E.-J. Mixed cultures of Kimchi lactic acid bacteria show increased cell density and lactate productivity. African Journal of Biotechnology, 2013, vol. 12, no. 25, pp. 4000-4005. https://doi.org/10.5897/AJB2013.12007; https://vestiagr.belnauka.by/jour/article/view/586

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https://doi.org/10.29235/1817-7204-2021-59-3-378-384

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2

Academic Journal

Development of a device for cleansing cow udder teats and testing it under industrial conditions

Source: Eastern-European Journal of Enterprise Technologies; Vol. 1 No. 1 (109) (2021): Engineering technological systems; 43-53
Eastern-European Journal of Enterprise Technologies; Том 1 № 1 (109) (2021): Производственно-технологические системы; 43-53
Eastern-European Journal of Enterprise Technologies; Том 1 № 1 (109) (2021): Виробничо-технологічні системи; 43-53

Subject Terms: 2. Zero hunger, пристрій очищення, бактеріальне обсіменіння, 0211 other engineering and technologies, процес очищення, бактериальное обсеменение, 02 engineering and technology, device parameters, cleansing process, параметры устройства, параметри пристрою, устройство очистки, bacterial contamination, соски вымени, дійки вимені, 0202 electrical engineering, electronic engineering, information engineering, udder teats, процесс очистки, cleansing device