Analysis of contemporary meat and meat products’ processing methods

机译：现代肉类和肉类产品加工方法分析

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K. O. Rodionova; A. P. Paliy;
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1. Occurrence of some mycotoxins residues in meat and meat products with studying the effect of different food processing methods on mycotoxin stability in meat samples. [J] . El-Mossalami H. H. A. Assiut Veterinary Medical Journal . 2010,第125期

机译：通过研究不同食品加工方法对肉类样品中霉菌毒素稳定性的影响，发现肉类和肉类产品中某些霉菌毒素残留的发生。
2. Development of a Rapid On-Site Method for the Detection of Chicken Meat in Processed Ground Meat Products by Using a Direct Ultrafast PCR System [J] . SUYEON SUL, MI-JU KIM, JUNG-MIN LEE, Journal of food protection . 2020,第6期

机译：通过直接超快PCR系统开发用于检测加工碎肉产品中鸡肉的快速现场方法
3. A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer [J] . Lauren C. Bylsma, Dominik D. Alexander Nutrition Journal . 2015,第1期

机译：红色和加工肉类，肉类烹饪方法，血红素铁，杂环胺和前列腺癌前瞻性研究的综述与荟萃分析
4. Analysis for Possible Source(s) of Bacteria Contamination of Ready-to-Eat Meat Products in Processing and Selling in Big Supermarket of Nanjing,China [C] . Shi Ruofu, Sun Gujiu, Wang Shaokang, Conference on Environmental Pollution and Public Health . 2012

机译：南京大型超市加工和销售中即食肉类产品细菌污染的可能来源分析
5. THE EFFECTS OF CHILLING AND ELECTRICAL STIMULATION METHODS ON HOT-PROCESSED PORK AND THE UTILIZATION OF ELECTRICALLY AND NON-STIMULATED HOT-PROCESSED PORK IN CURED MEAT PRODUCTS. [D] . WILEY, ELTON LEE. 1985

机译：冷冻和电刺激方法对肉类制品中热加工猪肉的使用以及电和非刺激性热加工猪肉的利用。
6. A review and meta-analysis of prospective studies of red and processed meat meat cooking methods heme iron heterocyclic amines and prostate cancer [O] . Lauren C. Bylsma, Dominik D. Alexander 2015

机译：对红色和加工肉类肉类烹饪方法血红素铁杂环胺和前列腺癌的前瞻性研究的回顾和荟萃分析
7. A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer [O] . 2015

机译：对红色和加工肉类，肉类烹饪方法，血红素铁，杂环胺和前列腺癌的前瞻性研究的回顾和荟萃分析

Analysis of contemporary meat and meat products’ processing methods

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