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Journal articles on the topic 'Meat model'

Author: Grafiati

Published: 10 September 2021

Last updated: 17 July 2025

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1

Gebremicheal, Gedion Habtay, and Daniel Kiflay D. "Design and Model Fabrication of Meat Chopper Machine." International Journal of Research Publication and Reviews 5, no. 7 (2024): 4081–88. http://dx.doi.org/10.55248/gengpi.5.0724.1950.

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2

Оспанов, Ә. Ә., Н. Ж. Муслимов, А. К. Тимурбекова, and А. Т. Алмаганбетова. "RHEOLOGICAL MECHANICAL MODEL OF MEAT AND BONE MINCED MEAT." Mechanics and Technologies, no. 4 (December 30, 2024): 155–65. https://doi.org/10.55956/gaoh8325.

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Дайындық дәрежесі жоғары экструдирленген тағамдардың қоректік және тағамдық құндылығын арттыру жолдарының бірі – құрамында дәрумендер мен амин қышқылдарымен байытылған биологиялық белсенді компоненттерді қосу технологиясы болып табылады. Коэкструдирленген азық-түлік өнімдерін өндіру үшін шикізат ретінде жеміс-жидек шикізаты қолданылады, бұл әзірленіп жатқан өнімнің дәмдік қасиеттерін едәуір жақсартады. Бұндай технологияны жаппай енгізуге экструзия және коэкструзия процестерінің аз зерттелгендігі кедергі келтіреді, нәтижесінде әртүрлі тамақ орталарын өңдеудің оңтайлы параметрлерін негіздеу үшін

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3

Кабулов, Б. Б., Г. Б. Абдилова, Г. А. Жумадилова, А. Б. Бакиева, and Ж. А. Сергибаева. "RHEOLOGICAL MECHANICAL MODEL OF MEAT AND BONE MINCED MEAT." Mechanics and Technologies, no. 4 (December 30, 2024): 34–40. https://doi.org/10.55956/llxm5593.

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Мақала ет-сүйекті фаршының реологиялық механикалық моделін жетілдіруге арналған. Ет өнімдерінің көпшілігі дисперстік жүйелер, суспензиялар, коллоидті ерітінділер болып табылады. Технологиялық жабдықтарды ғылыми түрде жобалау үшін бұл өнімдердің құрылымдық-механикалық сипаттамаларын білу қажет. Бейньютондық материалдардың тұтқырлығы деформация жылдамдығынан байланысты, ол ағу кезінде құрылымы мен оның өзгерісімен байланысты болады. Өз қатарында материалдың ағуы оның физика-химиялық өзгешілігіне байланысты болады: молекулалардың пішіні мен орналасуы, концентрация, температура, ылғалдылық, мицелл

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4

Randulová, Z., B. Tremlová, Z. Řezáčová-Lukášková, M. Pospiech, and I. Straka. "Determination of soya protein in model meat products using image analysis." Czech Journal of Food Sciences 29, No. 4 (2011): 318–21. http://dx.doi.org/10.17221/57/2009-cjfs.

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The addition of plant proteins into meat products is nowadays a commonly used practice especially for the technological and economical reasons. Their properties have been known and used in meat products production for a long time. In the past, wheat protein or flour had been used most frequently, however, in these days they are being replaced by soya protein which has much more favourable properties in its use. Considering the possible misuse of raw materials of plant origin for the adulteration of meat products, the existence of highly sensitive and accurate procedures for their detection is

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Kuznetsova, O. A. "DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY." Foods and Raw materials 4, no. 1 (2016): 135–40. http://dx.doi.org/10.21179/2308-4057-2016-1-135-140.

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Kowalski, Zygmunt, and Kinga Krupa-Żuczek. "A model of the meat waste management." Polish Journal of Chemical Technology 9, no. 4 (2007): 91–97. http://dx.doi.org/10.2478/v10026-007-0098-4.

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A model of the meat waste management The European Union produces about 18 million tons of waste from meat industry per year. The real danger of the BSE disease caused a necessity of looking for a new alternative solution of meat waste management. The proposed solution of meat industry waste management would create meat production waste free with the use of the cleaner production method. Cleaner production includes: pollution prevention, reduction of the source, recovery of materials and energy (for example: the recovery of blood plasma and protein hydrolisate from bone sludge) and their recycl

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7

Geileskey, A., R. D. King, D. Corte, P. Pinto, and D. A. Ledward. "The kinetics of cooked meat haemoprotein formation in meat and model systems." Meat Science 48, no. 3-4 (1998): 189–99. http://dx.doi.org/10.1016/s0309-1740(97)00089-2.

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8

Widarjono, Agus, and Sarastri Mumpuni Ruchba. "Demand for Meat in Indonesia: Censored AIDS Model." Agris on-line Papers in Economics and Informatics 13, no. 2 (2021): 109–19. http://dx.doi.org/10.7160/aol.2021.130209.

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This study estimates the demand for meat in Indonesian urban households encompassing beef, goat, broiler chicken, and native chicken. We estimate the demand for meat using cross-sectional data from the 2013 Indonesian Socio-Economic Household Survey data, which records food expenditure for a week before the survey. Because of some zero expenditure, the Censored Almost Ideal Demand System (AIDS) using the consistent two-step estimation is applied. The estimated own-price elasticities indicate that all meat products are price-inelastic. Nonetheless, broiler chicken is the most responsive meat pr

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9

Syrovátka, Pavel. "Income elasticity of Czechs' household demand for meat and meat products: autoregressive model." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 56, no. 6 (2008): 149–56. http://dx.doi.org/10.11118/actaun200856060149.

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The paper is focused on the wider concept of the income-elasticity analysis within of the average Czechs' household demand for the meat and meat products including demand for fish and fish products. Within the investigated consumer demand, the levels of current income elasticity, dynamic income elasticity, long-term income elasticity, long-equilibrium income elasticity were evaluated. Realised demand analysis was based on the autoregressive log-linear model of Engel's curve: lnqt = −11.9878 + 1.4733lnxt + 0.1917lnqt−1 + vt, which was estimated by using the CZSO-HS data from 1995 to 2000. Devel

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Hestermann, Nina, Yves Le Yaouanq, and Nicolas Treich. "An economic model of the meat paradox." European Economic Review 129 (October 2020): 103569. http://dx.doi.org/10.1016/j.euroecorev.2020.103569.

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Salma, Sekhra, Mohammed Habib, Adil Tannouche, and Youssef Ounejjar. "Poultry Meat Classification Using MobileNetV2 Pretrained Model." Revue d'Intelligence Artificielle 37, no. 2 (2023): 275–80. http://dx.doi.org/10.18280/ria.370204.

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12

Smith, Justen O., and John L. Wesley. "4-H Donated Meat Program: A Model for Service." Journal of Youth Development 4, no. 1 (2009): 132–36. http://dx.doi.org/10.5195/jyd.2009.281.

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Meat continues to be the most in-demand food item for the Utah Food Bank. To address this issue, the 4-H Donated Meat Program was started by a 4-H Club in Davis County, Utah. When Utah State University Extension Agents in Davis, Salt Lake, Weber, and Morgan Counties became involved in the program it expanded rapidly. The program was made possible through generous donations from corporations allowing for the purchase of market livestock exhibited by 4-H youth at county fair livestock sales. USDA certified processed meat was then donated to the Utah Food Bank for distribution to hungry families

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13

Guzek, Dominika, Dominika Głąbska, Paweł Plewa, et al. "Wild boar meat sensory attributes contributing general meat quality." Bulletin of the Veterinary Institute in Pulawy 57, no. 3 (2013): 357–63. http://dx.doi.org/10.2478/bvip-2013-0062.

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Abstract The purpose of the study was to establish relationship between different sensory attributes of wild boar meat, as well as to develop a prediction model of sensory attributes demanded. The sensory analysis of 40 samples of wild boar meat (the loin) was performed. For wild boar meat, tenderness, juiciness, colour, taste, aroma, and off-flavours are significantly correlated with general quality of meat, assessed by the sensory panel. The results from the study indicate that wild boar meat reveals characteristic sensory traits; however, texture as well as off-flavours do not play an impor

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14

Syrovátka, P. "Exponential model of the Engel curve: Application within the income elasticity analysis of the Czech households’ demand for meat and meat products." Agricultural Economics (Zemědělská ekonomika) 53, No. 9 (2008): 411–20. http://dx.doi.org/10.17221/636-agricecon.

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The paper is focused on the economic and mathematical analysis of the Engel demand model in the exponential form: <i>q</i> = <i>a</i><sub>0</sub> × e<sup><i>a</i>1/<i>X</i></sup>.Properties of this exponential model are studied with respect to its application possibilities in the field of evaluation of the income elasticity of the Czech households’ demand for meat and meat products. According to the used database of the consumer behaviour of the average Czech household from 1995 to 2000 (CZSO-HES), the analysed exponential

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15

Danilova, I. S. "Study of toxicness of snails meat on biological model." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 94 (2019): 57–60. http://dx.doi.org/10.32718/nvlvet9410.

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Snails can be found in any part of the planet. They belong to the class of gastropods, which includes terrestrial, freshwater, marine snails. Their ancestors are some of the most ancient species of the fauna. Archaeologists say that the first lived on our planet 500 million years ago. There are about 90000 species of snails, but only 3 species have gained worldwide fame: gigantic African snail, grape and Helix аspersa. Snail’s meat improves bowel function and normalizes metabolism. It is believed that due to the content of magnesium, snail meat has calming effect on humans and helps to fight s

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Mack, Miriam, Patrick Dittmer, Marius Veigt, Mehmet Kus, Ulfert Nehmiz, and Judith Kreyenschmidt. "Quality tracing in meat supply chains." Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences 372, no. 2017 (2014): 20130308. http://dx.doi.org/10.1098/rsta.2013.0308.

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The aim of this study was the development of a quality tracing model for vacuum-packed lamb that is applicable in different meat supply chains. Based on the development of relevant sensory parameters, the predictive model was developed by combining a linear primary model and the Arrhenius model as the secondary model. Then a process analysis was conducted to define general requirements for the implementation of the temperature-based model into a meat supply chain. The required hardware and software for continuous temperature monitoring were developed in order to use the model under practical c

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Hindarto, Djarot. "Model Performance Evaluation: VGG19 and Dense201 for Fresh Meat Detection." Sinkron 9, no. 1 (2024): 514–24. http://dx.doi.org/10.33395/sinkron.v9i1.13247.

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To guarantee consumer safety and meet quality expectations, accurate detection of meat quality is a critical component of the food industry. The objective of this research endeavor is to assess and contrast the fresh meat detection capabilities of two distinct artificial neural network architectures, denoted as Dense201 and VGG19. Automated systems that can identify vital qualities in fresh meat, including color, texture, and cleanliness, have become feasible due to the development of image processing technology. For this reason, however, there are still few direct comparisons between various

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Krishnan, Sadagopan, Rajasekhara Nerimetla, Sandun Bogahawaththa Kasthuri Dias, and Ranjith Ramanathan. "Electroanalytical Meat Science." ECS Meeting Abstracts MA2023-01, no. 41 (2023): 2353. http://dx.doi.org/10.1149/ma2023-01412353mtgabs.

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Meat color is the fundamental property directing consumers’ purchase decisions. The bright red color of the meat is indicative of its freshness. For electrochemists, the redox properties of meat proteins and pigments are favorable target molecules to probe and understand the meat color attributes under various meat-relevant pH, temperature, and aerobic/anaerobic conditions. This presentation discusses our findings on the electroanalysis of meat properties, starting with a simple myoglobin model and extension to meat extracts. Our long-term goal is to devise an electroanalytical tool for meat c

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Malý, M. "Poultry meat vertical – A partial equilibrium model approach." Scientia Agriculturae Bohemica 45, no. 1 (2014): 55–65. http://dx.doi.org/10.7160/sab.2014.450108.

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KOLODZIEJSKA, ILONA, STANISLAW SKONIECZNY, and LEON J. RUBIN. "Malondialdehyde-Nitrite Interactions in Meat and Model Systems." Journal of Food Science 55, no. 4 (1990): 926–28. http://dx.doi.org/10.1111/j.1365-2621.1990.tb01566.x.

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21

Koo, Won W., David Karemera, and Richard Taylor. "A gravity model analysis of meat trade policies." Agricultural Economics 10, no. 1 (1994): 81–88. http://dx.doi.org/10.1111/j.1574-0862.1994.tb00291.x.

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22

Traffano-Schiffo, M. V., M. Castro-Giráldez, P. J. Fito, and N. Balaguer. "Thermodynamic model of meat drying by infrarred thermography." Journal of Food Engineering 128 (May 2014): 103–10. http://dx.doi.org/10.1016/j.jfoodeng.2013.12.024.

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Koo, W. "A gravity model analysis of meat trade policies." Agricultural Economics 10, no. 1 (1994): 81–88. http://dx.doi.org/10.1016/0169-5150(94)90042-6.

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Sezer, M., and S. Tarhan. "Model parameters of growth curves of three meat-type lines of Japanese quail." Czech Journal of Animal Science 50, No. 1 (2011): 22–30. http://dx.doi.org/10.17221/3991-cjas.

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This study was focused on a comparison of the growth characteristics and parameters of three meat-type lines of Japanese quail. The body weight data of wild-type, dotted-white and extended-brown quail lines over time were collected and fitted to Richards equation. The relevant parameters were compared based on the Confidence Interval Test. Confidence Interval Test calculates the percentages of model predictions staying in the confidence intervals of the corresponding experimental data. Both sexes of brown quails showed lower weight gains than the other two lines. Behind the inflection point a

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N., Bozhko, Tishchenko V., Pasichniy V., and Verteleckaja N. "DEVELOPMENT OF SAUSAGES FROM THE PEKING DUCK MEAT." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 1 (27) (July 6, 2018): 112–22. https://doi.org/10.5281/zenodo.1306458.

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<em>Expanding the range of quality products, rationalizing the use of protein-based raw materials of regional origin is an important social task that will enable the diet of the population of Ukraine to be enriched with high nutritional value food. The article shows the results of study of possibility and perspective of using Peking duck meat with the simultaneous replacement of pork with by-products and protein-based supplements in meat-filled, semi-smoked sausage recipes.</em> <em>Investigation of functional and technological indicators of model minced meat by developed formulations showed a

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Fu, Wei, Hongping Zhang, Jeremy E. Whaley, and Youn-Kyung Kim. "Do Consumers Perceive Cultivated Meat as a Sustainable Substitute to Conventional Meat? Assessing the Facilitators and Inhibitors of Cultivated Meat Acceptance." Sustainability 15, no. 15 (2023): 11722. http://dx.doi.org/10.3390/su151511722.

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Conventional meat production has become a force of environmental damage, but global meat consumption is predicted to continue increasing. Therefore, the technology of cultivated meat is undergoing rapid development. The current study explores what factors explain U.S. consumers’ intention to purchase cultivated meat as a sustainable substitute for conventional meat by applying a dual-factor model. A total of 410 completed responses were received from a nationwide survey. Structural equation modeling was conducted to test the model and hypotheses. The results showed that physical health, animal

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27

Hasiner, Eva, and Xiaohua Yu. "When institutions matter: a gravity model for Chinese meat imports." International Journal of Emerging Markets 14, no. 1 (2019): 231–53. http://dx.doi.org/10.1108/ijoem-11-2016-0290.

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Purpose In international trade differences in political and legal systems confront trading partners with relatively greater information asymmetry and contract enforcement problems than in domestic trade, resulting in higher transaction costs. Nevertheless, well-functioning institutions in the exporting country could prove beneficial for the agricultural importer, as institutions generally establish food and product regulations and ensure that they are enforced and serve as a last resort for dispute resolution and contract enforcement. Given China’s increasingly stricter control of its food sup

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Lawal, A. T., S. A. Dambazau, S. A. Musa, et al. "CONSUMER PREFERENCE ANALYSIS AND DEMAND FOR MEAT IN KANO METROPOLIS: A HEDONIC MODEL APPROACH." FUDMA JOURNAL OF SCIENCES 7, no. 1 (2023): 176–81. http://dx.doi.org/10.33003/fjs-2023-0701-1271.

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This study examined consumer preference and demand analysis for meat in Kano metropolis. Primary data were collected through a well-structured questionnaire, a total of one hundred and fifty 158 member of household was selected for this study. It was revealed that majority (72.2%) of consumers earns monthly income of N15, 000-N55, 000. Hedonic regression for meat attributes affecting Price shows that meat flavour (Good) was the reference group while meat with bad flavour was entered as dummy variables and the result shows that meat with good flavour was statistically significant at (P< 0.05

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Pauer, Shiva, Bastiaan T. Rutjens, Matthew B. Ruby, Grischa Perino, and Frenk van Harreveld. "Meating Conflict: Toward a Model of Ambivalence-Motivated Reduction of Meat Consumption." Foods 11, no. 7 (2022): 921. http://dx.doi.org/10.3390/foods11070921.

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An increasing number of people are concerned about eating meat, despite enjoying doing so. In the present research, we examined whether the desire to resolve this ambivalence about eating meat leads to a reduction in meat consumption. Our model of ambivalence-motivated meat reduction proposes that the pervasive nature of evaluative conflict motivates meat avoidance, and we highlight two potential mechanisms involved: the anticipation of ambivalence reduction through behavioral change, and information seeking for contents that facilitate meat reduction. Study 1 drew on a cross-sectional 6-day f

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Niu, Xiang Jie, and Hua Li. "The Poultry Meat Production Technical Efficiency Analysis Model Based on Intelligent Devices." Applied Mechanics and Materials 713-715 (January 2015): 2181–84. http://dx.doi.org/10.4028/www.scientific.net/amm.713-715.2181.

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The paper focuses on the poultry meat production efficiency analysis methods. In the poultry meat production procedure, the randomness is strong due to the various complex factors in the poultry meat production which will reduce the production efficiency. In order to avoid the defects of the traditional algorithms, the paper proposes the poultry meat production efficiency analysis method based on RBF neural network algorithm. The effect factors in the poultry meat production will be sifted as the basic data for production efficiency analysis. The RBF neural network model is built and the outpu

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Ujhelyi, G., A. Jánosi, and É. Gelencsér. "Effects of different meat processing techniques on the detection of GM soy from model meat samples." Acta Alimentaria 36, no. 1 (2007): 39–48. http://dx.doi.org/10.1556/aalim.36.2007.1.6.

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Zahija Jazbec, Iva, Lea Demšar, Barbka Jeršek, and Tomaž Polak. "Meat Starter Culture Reduces Aspergillus parasiticus Production of Aflatoxins on Meat-Based and Salami Model Media." Toxins 16, no. 4 (2024): 173. http://dx.doi.org/10.3390/toxins16040173.

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There is great concern about the risk posed by the consumption of food contaminated with aflatoxins (AF), produced mostly by Aspergillus strains, that can also be found in dry-fermented meat products (DFMPs). The aim of this study was to investigate the inhibitory effect of meat starter culture (SC), frequently used for fermentation in the meat industry, on A. parasiticus growth and the production of aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2), and sterigmatocystin (STE) on different meat-based (CMA) and salami model (SM-G) media. Incubation was carried o

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Pais, Pilar, Cynthia P. Salmon, Mark G. Knize, and James S. Felton. "Formation of Mutagenic/Carcinogenic Heterocyclic Amines in Dry-Heated Model Systems, Meats, and Meat Drippings." Journal of Agricultural and Food Chemistry 47, no. 3 (1999): 1098–108. http://dx.doi.org/10.1021/jf980644e.

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Homco-Ryan, C. "Effects of modified corn gluten meal on quality characteristics of a model emulsified meat product." Meat Science 67, no. 2 (2004): 335–41. http://dx.doi.org/10.1016/j.meatsci.2003.10.021.

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HOMCO-RYAN, C. L., K. J. RYAN, S. E. WICKLUND, and M. S. BREWER. "ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF CORN GLUTEN MEAL SUBSTANCES IN AN EMULSIFIED MEAT MODEL SYSTEM." Journal of Muscle Foods 14, no. 4 (2003): 319–27. http://dx.doi.org/10.1111/j.1745-4573.2003.tb00709.x.

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DE ZUNIGA, ALEJANDRO G., MAYNARD E. ANDERSON, ROBERT T. MARSHALL, and EUGENE L. IANNOTTI. "A Model System for Studying the Penetration of Microorganisms into Meat." Journal of Food Protection 54, no. 4 (1991): 256–58. http://dx.doi.org/10.4315/0362-028x-54.4.256.

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This study assessed the effect of line pressure used in spraying meat surfaces on removal of inoculated bacteria and on penetration of Blue Lake, an insoluble dye, into sprayed meat. Pressures used in this analysis were 690, 2070, 4140, and 6200 kPa. The highest pressure, 6200 kPa, removed significantly less aerobic bacteria than the other three lower pressures. No significant differences in removal of Enterobacteriaceae were noted due to pressure. Nozzle type was also a variable in the study on penetration. Type of nozzle had a significant effect on the penetration of the Blue Lake into the m

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Charmpi, Christina, Emiel Van Reckem, Nikoleta Sameli, David Van der Veken, Luc De Vuyst, and Frédéric Leroy. "The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation." Foods 9, no. 10 (2020): 1386. http://dx.doi.org/10.3390/foods9101386.

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The bacterial communities that are established during natural meat fermentation depend on the processing conditions and the type of meat substrate used. Six pork samples of variable quality (reflected in pH values) and six less conventional meats (beef, horse, hare, wild deer, wild duck, and wild boar) were naturally fermented under controlled conditions in model systems. The development of lactic acid bacteria (LAB), coagulase-negative staphylococci (CNS), and enterobacteria was followed using culture-dependent techniques and (GTG)5-PCR fingerprinting of genomic DNA from the isolates obtained

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Darajat, Moch Yandra, Komarudin Komarudin, and Akhmad Hidayatno. "Inventory simulation model of frozen-meat for food-safety program." Communications in Science and Technology 3, no. 1 (2018): 36–43. http://dx.doi.org/10.21924/cst.3.1.2018.81.

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This research discusses the application of inventory simulation and optimization model for food safety program in Indonesia. Frozen meat is a complementary commodity for fresh meat that has an inadequate supply in the country. The disadvantage of frozen meat is that it needs to be stored in a refrigerator to maintain its quality and thus increases the cost. Therefore, an appropriate inventory policy is crucial to minimize the cost. In order to deal with this situation, a Monte Carlo simulation followed by an optimization model is proposed. Specifically, the Moving Average and the Winter Method

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Fattahi, Faranak, Ali S. Nookabadi, and Mahdi Kadivar. "A model for measuring the performance of the meat supply chain." British Food Journal 115, no. 8 (2013): 1090–111. http://dx.doi.org/10.1108/bfj-09-2011-0217.

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PurposeThe purpose of this paper is to analyze the characteristics and performance of the meat supply chain by focusing on developing a model for measuring the meat supply chain's performance in the province of Isfahan, Iran.Design/methodology/approachUsing a combination of literature review, Delphi approach and case study research, the paper examines part of the meat supply chain that consists of three industrial slaughterhouses, two cold rooms, three factories and more than 20 supermarkets and it then presents a framework to assess the performance of the industry in the region.FindingsThe me

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Souza, Geraldo da Silva e., Eliseu Alves, Rosaura Gazzola, and Renner Marra. "The meat market in Brazil: a partial equilibrium model." Revista de Economia e Sociologia Rural 46, no. 4 (2008): 1189–208. http://dx.doi.org/10.1590/s0103-20032008000400011.

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A partial equilibrium model for the meat market is fit to Brazilian data by three stages least squares. The model is consistent with the data and may be used for simulation purposes. In this context we compare model simulations for the near future with the OECD/ Aglink outlook. To illustrate using the model for simulations in policy assessments, we investigate the effect of a relative increase in corn price on the poultry and pork markets, coeteris paribus.

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41

Lambert, Ian Henry, Jacob Holm Nielsen, Henrik Jørgen Andersen, and Niels Ørtenblad. "Cellular Model for Induction of Drip Loss in Meat." Journal of Agricultural and Food Chemistry 49, no. 10 (2001): 4876–83. http://dx.doi.org/10.1021/jf010121y.

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Lubritz, D. L. "A Statistical Model for White Meat Yield in Broilers." Journal of Applied Poultry Research 6, no. 3 (1997): 253–59. http://dx.doi.org/10.1093/japr/6.3.253.

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Berardo, Alberto, Erik Claeys, Els Vossen, Frédéric Leroy, and Stefaan De Smet. "Protein oxidation affects proteolysis in a meat model system." Meat Science 106 (August 2015): 78–84. http://dx.doi.org/10.1016/j.meatsci.2015.04.002.

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Piette, J. P. G., and E. S. Idziak. "Adhesion of Pseudomonas Fluorescens to Meat: A Model Study." Canadian Institute of Food Science and Technology Journal 24, no. 5 (1991): 196. http://dx.doi.org/10.1016/s0315-5463(91)70118-1.

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Sofos, John N., and Gary C. Smith. "Nonacid meat decontamination technologies: Model studies and commercial applications." International Journal of Food Microbiology 44, no. 3 (1998): 171–88. http://dx.doi.org/10.1016/s0168-1605(98)00136-6.

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Hayes, Dermot J., Thomas I. Wahl, and Gary W. Williams. "Testing Restrictions on a Model of Japanese Meat Demand." American Journal of Agricultural Economics 72, no. 3 (1990): 556–66. http://dx.doi.org/10.2307/1243024.

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Nauta, Maarten J., Wilma F. Jacobs-Reitsma, and Arie H. Havelaar. "A Risk Assessment Model for Campylobacter in Broiler Meat." Risk Analysis 27, no. 4 (2007): 845–61. http://dx.doi.org/10.1111/j.1539-6924.2006.00834.x.

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XU, X., and M. VEEMAN. "Model choice and structural specification for Canadian meat consumption." European Review of Agricultural Economics 23, no. 3 (1996): 301–15. http://dx.doi.org/10.1093/erae/23.3.301.

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Weibel, Christian, Timo Ohnmacht, Dorothea Schaffner, and Katharina Kossmann. "Reducing individual meat consumption: An integrated phase model approach." Food Quality and Preference 73 (April 2019): 8–18. http://dx.doi.org/10.1016/j.foodqual.2018.11.011.

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Сухарева, Т. Н., and И. В. Сергиенко. "Technological model for obtaining functional semi-finished meat products." Food processing industry, no. 8 (August 2, 2023): 84–86. http://dx.doi.org/10.52653/ppi.2023.8.8.015.

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Разработаны и научно обоснованы новая технология и рецептура биточков из мяса телятины «Каулорапа» с заменой отрубями льняными натуральными из белого льна 50 % нормы вложения хлеба пшеничного; с заменой кольраби 50 % нормы вложения воды. Установлены показатели функциональных свойств и химический состав разработанного мясного полуфабриката с добавлением отрубей льняных натуральных из белого льна и кольраби. По сравнению с контролем возрастает удовлетворение суточной потребности в пищевых волокнах на 23,65 %; в калии на 8,91 %; в фосфоре на 8,07 %; в магнии на 8,77 %; в железе на 23,2 %; в витам

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