Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
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Name

Nesterenko Anton Alexeevich

Scholastic degree

Academic rank

Honorary rank

Organization, job position

Kuban State Agrarian University
   

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Articles count: 18

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227 kb

ANALYSIS OF BY-PRODUCTS MARKET IN RUSSIA

abstract 1051501032 issue 105 pp. 547 – 561 30.01.2015 ru 775
Changing style of life, its rhythm and tendencies dictate their own conditions. The deficit of time makes us economize it on all, including the time for cooking. Among the main trends of the domestic meat market - switching consumers from frozen meat products to fresh cooled products. In connection with it the amount of consumers of meat semi-finished products grows. In the work there was considered the results of research of the Russian market of by-products. The market of frozen meat by-products is actively developed in large cities, where it has its own production. The participants of the market state that consumers have started to buy more frozen by-products by weight and the analysis of meat by-products assortment in retailing trade for 2014 testifies it. Trying to fasten their positions, operators of the market not only develop the production powers but work out new products and the analysis of dynamics of production volumes of meat by-products and shares of federal districts – producers of meat by-products testify it. The main players in this segment see the future market for complex, receipt, combined products and ready dishes that will lead to change of structure of meat semi-finished products sales
338 kb

BIO-UPDATING OF MEAT RAW MATERIALS FOR THE PURPOSE OF MANUFACTURING FUNCTIONAL PRODUCTS

abstract 1011407112 issue 101 pp. 1719 – 1738 30.09.2014 ru 848
The products containing consortia lactic and bifidobacteria, play an important role in a food of people, especially children, persons of advanced age and patients. Microorganisms - active producers of the useful substances capable to transformation of connections natural or synthesized by a chemical way in substances valuable to the person. In this article the researches of the influence of consortia of microorganisms on meat raw materials are presented
219 kb

BIOLOGICAL VALUE AND SAFETY OF SMOKED SAUSAGES WITH PRELIMINARY PROCESSING WITH THE ELECTROMAGNETIC FIELD OF LOW FREQUENCIES OF STARTING CULTURES AND MEAT RAW MATERIALS

abstract 0991405052 issue 99 pp. 772 – 785 30.05.2014 ru 849
The article presents the results of the studies of the biological safety of raw sausages using electromagnetic processing of raw meat and starter cultures
390 kb

CHOICE AND RESEARCH OF PROPERTIES OF THE CONSORTIUM OF MICROORGANISMS FOR PROCESSING MEAT RAW MATERIALS

abstract 1011407111 issue 101 pp. 1700 – 1718 30.09.2014 ru 1119
With biotechnology development, working out and introduction of the new technologies focused on an intensification of a complex of difficult biochemical transformations which proceed in meat raw materials by manufacture smoked sausages became possible. One of such ways is introduction of starting cultures in a compounding of sausages. In this article we have presented the researches of perspective microbial strain and the choice of the strain for creation of starting cultures
468 kb

DEVICE FOR ELECTROMAGNETIC TREATMENT OF RAW MEAT AND STARTER CULTURES

abstract 1011407033 issue 101 pp. 578 – 598 30.09.2014 ru 967
In the article we present the results of working out the device for electromagnetic processing of meat raw materials and starting cultures. The device’s key parameters are resulted; the choice of parameters of electromagnetic processing of meat raw materials and starting cultures is proved
2363 kb

INFLUENCE OF ELECTROMAGNETIC PROCESSING WITH LOW-FREQUENCY RADIATION ON MEAT FEEDSTOCK

abstract 0981404044 issue 98 pp. 601 – 613 30.04.2014 ru 1245
There were presented the results of researches of influence of low-frequency electromagnetic influence on muscular tissue of pork or meat in this work. There were cited photos, substantiation and comparison of the obtained result
261 kb

INFLUENCE OF STARTING CULTURES IN HAM PRODUCTION TECHNOLOGY

abstract 1011407034 issue 101 pp. 599 – 609 30.09.2014 ru 862
For today, creation of the technologies, allowing lowering the cost price of manufacture of meat products, thus guaranteeing the consumer the same set of quality standards is very important. Due to biotechnology development, working out and introduction of the new technologies focused on an intensification of a complex of difficult biochemical transformations which proceed in meat raw materials by manufacture of sausage products became possible
216 kb

INFLUENCE OF THE LOW FREQUENCIES OF STARTING CULTURES ACTIVATED BY AN ELECTROMAGNETIC FIELD ON MEAT RAW MATERIALS

abstract 0991405053 issue 99 pp. 786 – 802 30.05.2014 ru 895
The article presents the results of the studies of the effects of low-frequency electromagnetic field on starter cultures. It suggests a possibility of using electromagnetic technology in smoked sausages
487 kb

INTENSIFICATION OF THE TECHNOLOGY FOR SMOKED SAUSAGES

abstract 1031409066 issue 103 pp. 975 – 998 30.11.2014 ru 1135
In the article we have presented the results of the approbation of the technology of intensification of smoked sausages with application of electromagnetic processing with low frequencies of starting cultures and meat raw materials
139 kb

MANUFACTURE OF THE FERMENTED SAUSAGES WITH THE SMEARED CONSISTENCE

abstract 1021408073 issue 102 pp. 1141 – 1152 31.10.2014 ru 825
In foreign practice we have a great demand of using smoked sausage products with a smeared consistence. In the article the basic aspects of manufacturing smoked sausages with a smeared consistence are resulted: the choice of spices, starting cultures and the way of drawing up of forcemeat
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