Pub Date : 1900-01-01DOI: 10.30975/2073-4999-2023-25-4-56-59
I.G. Mikhailenko, A. Maximov, Yuri I. Romanenko
A review of drying equipment has been presented in the paper for dry coagulated products receipt (slaugh- ter animal blood, casein and cottage cheese). The equipment analysis will give a possibility to develop initial requirements for drying of calcinated coagulated.
{"title":"Equipment for dry coagulated products receiving: а review","authors":"I.G. Mikhailenko, A. Maximov, Yuri I. Romanenko","doi":"10.30975/2073-4999-2023-25-4-56-59","DOIUrl":"https://doi.org/10.30975/2073-4999-2023-25-4-56-59","url":null,"abstract":"A review of drying equipment has been presented in the paper for dry coagulated products receipt (slaugh- ter animal blood, casein and cottage cheese). The equipment analysis will give a possibility to develop initial requirements for drying of calcinated coagulated.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"30 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115862264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The paper has been devoted to study of gonadotropic hormone content dynamics in layer blood during ovu- latory cycle for it reference meanings range definition and determining of physiologic and endocrine mechanisms inter- relations that influence on ovulatory cycle. Total calcium level in layer blood has been given that is necessary for positive feedback creation between progesterone and impulse release of gonadotropin-releasing hormones (GRH). Follicle-stim- ulating and luteinizing hormones content in layer blood plasma and serum have been determined by solid phase immune enzymatic analysis and calcium content has been determined by biochemical method with flowing semi-automatic bio- chemical analyzer. Optimization of definition method has been suggested for hormone levels.
{"title":"Gonadotropin concentration changing dynamics in producing layers during ovulatory cycle","authors":"Lidiya Malakheeva, Alexey Komarchev, Yegor Kulikov, Lyudmila Korshunova","doi":"10.30975/2073-4999-2023-25-4-36-39","DOIUrl":"https://doi.org/10.30975/2073-4999-2023-25-4-36-39","url":null,"abstract":"The paper has been devoted to study of gonadotropic hormone content dynamics in layer blood during ovu- latory cycle for it reference meanings range definition and determining of physiologic and endocrine mechanisms inter- relations that influence on ovulatory cycle. Total calcium level in layer blood has been given that is necessary for positive feedback creation between progesterone and impulse release of gonadotropin-releasing hormones (GRH). Follicle-stim- ulating and luteinizing hormones content in layer blood plasma and serum have been determined by solid phase immune enzymatic analysis and calcium content has been determined by biochemical method with flowing semi-automatic bio- chemical analyzer. Optimization of definition method has been suggested for hormone levels.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132451286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.30975/2073-4999-2022-24-5-62-65
A. Revyakin
An experimental material is presented showing the possibility of using mobile colorimeters for reliable color evaluation of solid egg products.
提出了一种实验材料，显示了使用移动比色仪对固体蛋制品进行可靠颜色评价的可能性。
{"title":"The use of mobile devices and software for color identification in the sensory evaluation of poultry products","authors":"A. Revyakin","doi":"10.30975/2073-4999-2022-24-5-62-65","DOIUrl":"https://doi.org/10.30975/2073-4999-2022-24-5-62-65","url":null,"abstract":"An experimental material is presented showing the possibility of using mobile colorimeters for reliable color evaluation of solid egg products.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116633796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.30975/2073-4999-2022-24-5-66-69
Yegor N. Zilov, Zoya. I. Kalugina, Anastasia M. Filippova, Artem V. Samoilov
The article, samples of poultry meat purchased from the trade enterprises of the Moscow Region were ex- amined for the presence of phosphorus-containing additives in them and for compliance with the safety requirements of the General standard for food additives. Studies were carried out on 5 samples of chicken meat and 5 samples of turkey meat, various parts of the carcass, the phosphorus number was calculated, which ranges from 0.02 to 0.025.
{"title":"Control of phosphate content in poultry products","authors":"Yegor N. Zilov, Zoya. I. Kalugina, Anastasia M. Filippova, Artem V. Samoilov","doi":"10.30975/2073-4999-2022-24-5-66-69","DOIUrl":"https://doi.org/10.30975/2073-4999-2022-24-5-66-69","url":null,"abstract":"The article, samples of poultry meat purchased from the trade enterprises of the Moscow Region were ex- amined for the presence of phosphorus-containing additives in them and for compliance with the safety requirements of the General standard for food additives. Studies were carried out on 5 samples of chicken meat and 5 samples of turkey meat, various parts of the carcass, the phosphorus number was calculated, which ranges from 0.02 to 0.025.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"745 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115132061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The paper is devoted to questions of turkey meat usage for production of balanced meat products with hypoallergenic properties and optimized omega fatty acids proportion being enriched with В group and PP vitamins.
{"title":"Turkey meat usage for special nutrition production","authors":"Shahnazarova Ludmila V., Stefanova Izabella L., Klimenkova Anastasia Yu.","doi":"10.30975/2073-4999-2022-24-4-64-68","DOIUrl":"https://doi.org/10.30975/2073-4999-2022-24-4-64-68","url":null,"abstract":"The paper is devoted to questions of turkey meat usage for production of balanced meat products with hypoallergenic properties and optimized omega fatty acids proportion being enriched with В group and PP vitamins.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"87 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115651418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.30975/2073-4999-2020-23-1-60-63
L. Kudryashov, O. Kudryashova, V. A. Zabiyakin
{"title":"SMOkELESS SMOkING IMMERSION SMOkING OF GUINEA FOwL CARCASSES","authors":"L. Kudryashov, O. Kudryashova, V. A. Zabiyakin","doi":"10.30975/2073-4999-2020-23-1-60-63","DOIUrl":"https://doi.org/10.30975/2073-4999-2020-23-1-60-63","url":null,"abstract":"","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121616550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.30975/2073-4999-2019-21-2-21-24
V. Lukashenko, E. Ovseichik, T. S. Okuneva
{"title":"The productivity and quality of organic broiler meat","authors":"V. Lukashenko, E. Ovseichik, T. S. Okuneva","doi":"10.30975/2073-4999-2019-21-2-21-24","DOIUrl":"https://doi.org/10.30975/2073-4999-2019-21-2-21-24","url":null,"abstract":"","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123783226","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.30975/2073-4999-2023-25-1-62-64
A. Revyakin, I. L. Stefanova, Ludmila V. Shakhnazarova, Anastasia Yu. Klimenkova
Experimental material has been given that shows egg boiling optimal time in dependence on egg mass for the best sensory qualities preservation: smell, color and taste. Egg yolk outer membrane color change has been shown in dependence of boiling time and possibility of this process colorimetric control.
{"title":"Colorimetric assessment of egg readiness degree during thermal treatment","authors":"A. Revyakin, I. L. Stefanova, Ludmila V. Shakhnazarova, Anastasia Yu. Klimenkova","doi":"10.30975/2073-4999-2023-25-1-62-64","DOIUrl":"https://doi.org/10.30975/2073-4999-2023-25-1-62-64","url":null,"abstract":"Experimental material has been given that shows egg boiling optimal time in dependence on egg mass for the best sensory qualities preservation: smell, color and taste. Egg yolk outer membrane color change has been shown in dependence of boiling time and possibility of this process colorimetric control.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123356708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.30975/2073-4999-2019-21-1-61-64
A. Makarova, A. Vakhrameev
{"title":"Comparative characteristics of eggs production and qualities of the eggs of two-breed hybrids and parents forms","authors":"A. Makarova, A. Vakhrameev","doi":"10.30975/2073-4999-2019-21-1-61-64","DOIUrl":"https://doi.org/10.30975/2073-4999-2019-21-1-61-64","url":null,"abstract":"","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128962326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.30975/2073-4999-2022-24-5-4-7
I. Saleeva, Ye.V. Zhuravchuk, Аnna А. Zaremskaya, V. I. Pashchenko
Carcass meat quality and qualities of meat have been studied for new domestic “Smena 9” cross broilers raised to ages of 39 and 45 days with usage of barn management and different stocking density. Stocking density reduction and slaughter age increasing have been established to ensure carcass slaughter yield improvement and fat quantity increasing and also meat taste improvement.
{"title":"Stocking density and slaughter age effect on “Smena 9” broiler cross meat quality and qualities of meat","authors":"I. Saleeva, Ye.V. Zhuravchuk, Аnna А. Zaremskaya, V. I. Pashchenko","doi":"10.30975/2073-4999-2022-24-5-4-7","DOIUrl":"https://doi.org/10.30975/2073-4999-2022-24-5-4-7","url":null,"abstract":"Carcass meat quality and qualities of meat have been studied for new domestic “Smena 9” cross broilers raised to ages of 39 and 45 days with usage of barn management and different stocking density. Stocking density reduction and slaughter age increasing have been established to ensure carcass slaughter yield improvement and fat quantity increasing and also meat taste improvement.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131188217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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