name
Nesterenko Anton Alexeevich
Scholastic degree
—
Academic rank
—
Honorary rank
—
Organization, job position
• Kuban State Agrarian University
Research interests
Web site url
—
—
Current rating (overall rating of articles)
0
TOP5 co-authors
Articles count: 18
Сформировать список работ, опубликованных в Научном журнале КубГАУ
-
ANALYSIS OF BY-PRODUCTS MARKET IN RUSSIA
Description
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
-
Description
The article presents the results of the studies of the biological safety of raw sausages using electromagnetic processing of raw meat and starter cultures
-
BIO-UPDATING OF MEAT RAW MATERIALS FOR THE PURPOSE OF MANUFACTURING FUNCTIONAL PRODUCTS
Description
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
-
Description
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
-
INFLUENCE OF ELECTROMAGNETIC PROCESSING WITH LOW-FREQUENCY RADIATION ON MEAT FEEDSTOCK
Description
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
-
Description
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
-
INFLUENCE OF STARTING CULTURES IN HAM PRODUCTION TECHNOLOGY
Description
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
-
INTENSIFICATION OF THE TECHNOLOGY FOR SMOKED SAUSAGES
Description
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
-
USE OF COMPLEX MIXES FOR MANUFACTURING SAUSAGES
Description
Smoked sausages are favorite products of many people. In this work the basic aspects of application of the mixes are presented, the basic characteristic of applied starting cultures is presented
-
QUALITY ESTIMATION OF SAUSAGES FOR KIDS IN THE PROCESS OF STORAGE
Description
In article the results of research of sausages for baby food are presented during storage at various temperatures. The results microbiological, organoleptic and microstructural researches are shown
pdf 232.107kb
doc 232.107kb