1.Лисицын, А.Б. От продовольственной безопасности к безопасности и качеству продовольствия / А.Б. Лисицын, И.М. Чернуха, О.И. Лунина // Пищевая промышленность. – 2021. – № 2. – С. 8-14. DOI: 10.24412/0235-2486-2021-2-0010.
Lisitsyn, A.B. Ot prodovol'stvennoy bezopasnosti k bezopasnosti i kachestvu prodovol'stviya [From food security to food safety and quality] / A.B. Lisitsyn, I.M. Chernukha, O.I. Lunina // Pishchevaya promyshlennost'. – 2021. – № 2. – P. 8-14. DOI: 10.24412/0235-2486-2021-2-0010.
2. Васильев, В.Н. О путях реализации стратегии научно-технического развития в АПК / В.Н. Васильев, М.И. Кременевская, А.Б. Лисицын, А.А. Семенова // Все о мясе. – 2017. – № 1. – С. 3-7.
Vasil'yev, V.N. O putyakh realizatsii strategii nauchno-tekhnicheskogo razvitiya v APK [On ways to implement the strategy of scientific and technological development in the agro-industrial complex] / V.N. Vasil'yev, M.I. Kremenevskaya, A.B. Lisitsyn, A.A. Semenova // Vsyo o myase. – 2017. – № 1. – P. 3-7.
3. Горбунова, Н.А. Влияние холодильной обработки на качество и безопасность мяса / Н.А. Горбунова // Все о мясе. – 2013. – № 3. – С. 44-46.
Gorbunova, N.A. Vliyaniye kholodil'noy obrabotki na kachestvo i bezopasnost' myasa [The influence of refrigeration on the quality and safety of meat] / N.A. Gorbunova // Vsyo o myase. – 2013. – № 3. – P. 44-46.
4. Энциклопедия «Пищевые технологии». Том 16 «Технологии холодильной обработки и хранения пищевой продукции», книга 1. – ООО «ИД Углич», 2019. – 339 с.
Entsiklopediya «Pishchevyye tekhnologii». Tom 16 «Tekhnologii kholodil'noy obrabotki i khraneniya pishchevoy produktsii», kniga 1 [Encyclopedia "Food Technologies". Volume 16 “Technologies for refrigeration processing and storage of food products,” book 1]. – OOO «ID Uglich», 2019. – 339 p.
5. Coulomb, D. Refrigeration and cold chain serving the global food industry and creating a better future: two key IIR challenges for improved health and environment / D. Coulomb // Trends Food Science Technology. – 2008. – P. 413-417.
6. IIR, The Role of Refrigeration in Worldwide Nutrition. International Institute of Refrigeration, 5th Informatory Note on Refrigeration and Food. – 2009.
7. Augustin, M.A. Role of food processing in food and nutrition security / M.A. Augustin, M. Riley, R. Stockmann, L. Bennett, A. Kahl, T. Lockett, M. Osmond, P. Sanguansri, W. Stonehouse, I. Zajac, L. Cobiac // Trends Food Science Technology. – 2016. – V. 56. – P. 115-125.
8. Schanes, K. Food waste matters – a systematic review of household food waste practices and their policy implications / K. Schanes, K. Dobernig, B. Gözet // J. Clean. Prod. – 2018. – V. 182. – P. 978-991.
9. Лисицын, А.Б. Влияние изменения белков в процессе длительного воздействия низких температур на качество мяса. Обзор / А.Б. Лисицын, И.М. Чернуха, О.И. Лунина // Хранение и переработка сельхозсырья. – 2022 (2). – С. 77-95. DOI: 10.36107/spfp.2022.287.
Lisitsyn, A.B. Vliyaniye izmeneniya belkov v protsesse dlitel'nogo vozdeystviya nizkikh temperatur na kachestvo myasa. Obzor [The influence of changes in proteins during prolonged exposure to low temperatures on the quality of meat. Review] / A.B. Lisitsyn, I.M. Chernukha, O.I. Lunina // Khraneniye i pererabotka sel'khozsyr'ya. – 2022 (2). – Р. 77-95. DOI: 10.36107/spfp.2022.287.
10. Архипов, Л.О. Расчёт температурных режимов технологии подмораживания и хранения рыбы с учётом значений криоскопических температур / Л.О. Архипов, А.И. Гриневич, Е.В. Лаврухина, Н.Ю. Зарубин // Пищевая промышленность. – 2023. – № 10. – С. 55-58.
Arkhipov, L.O. Raschot temperaturnykh rezhimov tekhnologii podmorazhivaniya i khraneniya ryby s uchotom znacheniy krioskopicheskikh temperatur [Calculation of temperature regimes for the technology of freezing and storing fish taking into account the values of cryoscopic temperatures] / L.O. Arkhipov, A.I. Grinevich, Ye.V. Lavrukhina, N.Yu. Zarubin // Pishchevaya promyshlennost'. – 2023. – № 10. – P. 55-58.
11. Beltrán, J.A. Effect of Freezing on the Quality of Meat / J.A. Beltrán, M. Bellés // Encyclopedia of Food Security and Sustainability. – 2019. – V. 2. – P. 493-497.
12. Farouk, M.M. Ultrafast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef / M.M. Farouk, K.J. Wieliczko, I. Merts // Meat Science. – 2004. – V. 66 (1). – P. 171-179. DOI: 10.1016/S0309-1740(03)00081-0.
13. Gokoglu, N. Novel natural food preservatives and applications in seafood preservation: a review / J. Sci Food Agric. – 2019. – V. 99 (5). – P. 2068-2077.
14. Qiao, Z. Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration / Z. Qiao, M. Yin, X. Qi, Z. Zhen, Z. Yu, M. Chen, T. Xiao, X. Wang // Food Science and Technology. – 2022. – Article 91322.
15. Park, D.H. Stepwise cooling mediated feasible supercooling preservation to extend freshness of mackerel fillets / D.H. Park, S.Y. Lee, J. Lee, E.J. Kim, Y.J. Jo, H. Kim, M.J. Choi, G.P. Hong // Food Science Technology. – 2021. – № 152. – Article 112389.
16. Lee, D. Impact of supercooling storage on physical and chemical properties of yellowfin tuna (Thunnus albacares) / D. Lee, Y. You, K. K.H.Y. Ho, Y. Li, S. Jun // Journal of Food Engineering. – 2023. – Article 111818.
17. Park, D.H. Development of a stepwise algorithm for supercooling storage of pork belly and chicken breast and its effect on freshness / D.H. Park, S.Y. Lee, E.J. Kim, Y.J. Jo, M.J. Choi // Foods. – 2022. – V. 11 (3). – Р. 380.
18. Kaale, L.D. Superchilling of food: A review / L.D. Kaale, T.M. Eikevik, T. Rustad, K. Kolsaker // J. Food Engineering. – 2011. – № 107. – Р. 141-146.
19. Stonehouse, G.G. The use of supercooling for fresh foods: A review / G.G. Stonehouse, J.A. Evans // J. of Food Engineering. – 2015. – Т. 148. – P. 74-79.
20. Андреев, С.П. Обеспечение качества и безопасности скоропортящейся продукции на прилавке – основа её конкурентоспособности / С.П. Андреев, В.Н. Корниенко // Мясная индустрия. – 2023. – № 8. – С. 22-26. DOI: 10.37861/2618-8252-2023-08-22-26.
Andreyev, S.P. Obespecheniye kachestva i bezopasnosti skoroportyashcheysya produktsii na prilavke – osnova yeyo konkurentosposobnosti [Ensuring the quality and safety of perishable products on the shelf is the basis of its competitiveness] / S.P. Andreyev, V.N. Korniyenko // Myasnaya industriya. – 2023. – № 8. – P. 22-26. DOI: 10.37861/2618-8252-2023-08-22-26.
21. Дибирасулаев, М.А. Влияние субкриоскопической температуры хранения на количество вымороженной воды в NOR и DFD говядине / М.А. Дибирасулаев, Г.А. Белозеров, Д.М. Дибирасулаев, Д.Е. Орловский // Теория и практика переработки мяса. – 2016. – Т. 1. – № 2. – С. 18-25. DOI: 10.21323/2414-438X-2016-1-2-18-25.
Dibirasulaev, M.A. The influence of subcryoscopic storage temperature on the amount of frozen water in NOR and DFD beef / M.A. Dibirasulaev, G.A. Belozerov, D.M. Dibirasulaev, D.E. Orlovsky // Theory and practice of meat processing. – 2016. – T. 1. – № 2. – P. 18-25. DOI: 10.21323/2414-438X-2016-1-2-18-25.
22. Kang, T. Quality retention of fresh tuna stored using supercooling technology / T. Kang, T. Shafel, D. Lee, C.J. Lee, S.H. Lee, S. Jun // Foods. – 2020. – V. 9. – Article 1356.
23. Shamseddine, I.H. Supercooling of phase change materials: A review / I.H. Shamseddine, F. Pennec, P.H. Biwole, F. Fardoun // Renewable and Sustainable Energy Reviews. – 2022. – V. 158 (3). – Article 112172. DOI: 10.1016/j.rser.2022.112172.
24. Duun, A.S. Quality changes during superchilled storage of cod (Gadus morhua) fillets / A.S. Duun, T. Rustad // Food Chemistry. – 2007. – V. 105 (3). – P. 1067-1107.
25. Duun, A.S. Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at – 1.4 and – 3.6 °C / A.S. Duun, T. Rustad // Food Chemistry. – 2008. – V. 106 (1). – P. 122-131.
26. Lan, Y. Changes in the quality of superchilled rabbit meat stored at different temperatures / Y. Lan, Y. Shang, Y. Song, Q. Dong // Meat Science. – 2016. – V. 117. – P. 173-181. DOI: 10.1016/j.meatsci.2016.02.017.
27. Kaewthong, P. Changes in the quality of chicken breast meat due to superchilling and temperature fluctuations during storage / P. Kaewthong, L. Pomponio, J.R. Carrascal, S. Knøchel, S. Wattanachant, A.H. Karlsson // Journal Poult Science. – 2019. – V. 56. – № 4. – Р. 308-317.
28. Дибирасулаев, М.А. К разработке научно обоснованных режимов хранения мяса птицы и птицепродуктов при субкриоскопических температурах / М.А. Дибирасулаев, Г.А. Белозеров, Д.М. Дибирасулаев, А.Г. Донецких, В.В. Гущин // Птица и птицепродукты. – 2022. – № 2. – С. 59-62.
Dibirasulayev, M.A. K razrabotke nauchno obosnovannykh rezhimov khraneniya myasa ptitsy i ptitseproduktov pri subkrioskopicheskikh temperaturakh [Towards the development of scientifically based storage regimes for poultry meat and poultry products at subcryoscopic temperatures] / M.A. Dibirasulayev, G.A. Belozerov, D.M. Dibirasulayev, A.G. Donetskikh, V.V. Gushchin // Ptitsa i ptitseprodukty. – 2022. – № 2. – Р. 59-62.
29. Lee, H.J. Effect of supercooling on storage ability of different beef cuts in comparison to traditional storage methods / H.J. Lee, J.A. Kwon, M. Kim, Y.E. Lee, M. Ryu, C. Jo // Meat Science. – 2023. – V. 199. – Article 109137. DOI: 10.1016/j.meatsci.2023.109137.
30. Zhang, X. Near-freezing temperature storage (−20C) for extension of shelf life of chilled yellow-feather broiler meat: A special breed in Asia / X. Zhang, H. Wang, M. Li, N. Wu, X. Xu // Journal of Food Processing and Preservation. – 2016. – V. 40 (2). – P. 340-347. DOI: 10.1111/jfpp.12611.
31. Lu, X. Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle / X. Lu, Y. Zhang, L. Zhu, X. Luo, D.L. Hopkins // Meat Science. – 2018. – V. 149. – P. 79-84. DOI: 10.1016/j.meatsci.2018.11.014.
32. Tian, T. The effect of super-chilled preservation on shelf life and quality of beef during storage / T. Tian, Y. Kang, L. Liu, X. Wang // Food Science and Technology. – 2022. – V. 42. – e73222. DOI: 10.1590/fst.73222.
33. Qian, L. Effect of superchilling storage on quality characterizes of beef as compared with chilled and frozen preservation / L. Qian, R. Wang, B. Kong, Y. Zhang // Advanced Materials Research. – 2012. – P. 554-556.
34. Qian, S. Effect of sub‐freezing storage (− 6,− 9 and− 12 °C) on quality and shelf life of beef / S. Qian, X. Li, H. Wang, Z. Sun, C. Zhang, W. Guan, C. Blecker // Int. J. food Science Technology. – 2018. – V. 53 (9). – P. 2129-2140. DOI: 10.1111/ijfs.13800.
35. Kim, H. Comparison of superchilling and supercooling on extending the fresh quality of beef loin / H. Kim, G.-P. Hong // Foods. – 2022. – V. 11. – Article 2729. DOI: 10.3390/foods11182729.
36. Cao, R. Effects of different low-temperature storage methods on the quality and processing characteristics of fresh beef / R. Cao, L. Yan, S. Xiao, B. Hou, X. Zhou, W. Wang, T. Bai, K. Zhu, J. Cheng, J. Zhang // Foods. – 2023. – № 12. – Р. 782. DOI: 10.3390/foods12040782.
37. Дибирасулаев, М.А. К разработке научно обоснованных режимов хранения мяса и мясных продуктов в переохлаждённом состоянии / М.А. Дибирасулаев, Г.А. Белозеров, Д.М. Дибирасулаев, А.Г. Донецких, С.Г. Рыжова // Все о мясе. – 2020. – № 5. – С. 40-45. DOI: 10.21323/2071-2499-2020-5-40-45.
Dibirasulayev, M.A. K razrabotke nauchno obosnovannykh rezhimov khraneniya myasa i myasnykh produktov v pereokhlazhdonnom sostoyanii [Towards the development of scientifically based storage regimes for meat and meat products in a supercooled state] / M.A. Dibirasulayev, G.A. Belozerov, D.M. Dibirasulayev, A.G. Donetskikh, S.G. Ryzhova // Vsyo o myase. – 2020. – № 5. – P. 40-45. DOI: 10.21323/2071-2499-2020-5-40-45.
38. Дибирасулаев, М.А. Обоснование технологических режимов хранения варёно-копчёных изделий из свинины в переохлаждённом состоянии / М.А. Дибирасулаев, Г.А. Белозеров, А.Г. Донецких, Д.М. Дибирасулаев, И.А. Поляков // Все о мясе. – 2023. – № 6. – С. 32-36. DOI: 10.21323/2071-2499-2023-6-32-36.
Dibirasulayev, M.A. Obosnovaniye tekhnologicheskikh rezhimov khraneniya varono-kopchonykh izdeliy iz svininy v pereokhlazhdonnom sostoyanii [Justification of technological regimes for storing boiled-smoked pork products in a supercooled state] / M.A. Dibirasulayev, G.A. Belozerov, A.G. Donetskikh, D.M. Dibirasulayev, I.A. Polyakov // Vsyo o myase. – 2023. – № 6. – P. 32-36. DOI: 10.21323/2071-2499-2023-6-32-36.
39. Дибирасулаев, М.А. Обоснование технологических режимов хранения вареных колбас при субкриоскопических температурах / М.А. Дибирасулаев, Г.А. Белозеров, Д.М. Дибирасулаев, А.Г. Донецких, С.Г. Рыжова // Мясная Индустрия. – 2023. – № 11. – С. 48-52. DOI: 10.37861/2618-8252-2023-11-48-52.
Dibirasulayev, M.A. Obosnovaniye tekhnologicheskikh rezhimov khraneniya varenykh kolbas pri subkrioskopicheskikh temperaturakh [Justification of technological regimes for storing boiled sausages at subcryoscopic temperatures] / M.A. Dibirasulayev, G.A. Belozerov, D.M. Dibirasulayev, A.G. Donetskikh, S.G. Ryzhova // Myasnaya Industriya. – 2023. – № 11. – P. 48-52. DOI: 10.37861/2618-8252-2023-11-48-52.
40. Дибирасулаев, М.А. Патент, RU2733118 C1. Способ хранения продуктов животного происхождения в переохлажденном состоянии / М.А. Дибирасулаев, Г.А. Белозеров, Д.М. Дибирасулаев, А.Г. Донецких, С.Г. Рыжова, У.А. Алигаджиева, Ш.Н. Ибадов, В.Л. Уманский.
Dibirasulayev, M.A. Patent, RU2733118 C1. Sposob khraneniya produktov zhivotnogo proiskhozhdeniya v pereokhlazhdennom sostoyanii [Patent, RU2733118 C1. Method of storing products of animal origin in a supercooled state] / M.A. Dibirasulayev, G.A. Belozerov, D.M. Dibirasulayev, A.G. Donetskikh, S.G. Ryzhova, U.A. Aligadzhiyeva, Sh.N. Ibadov, V.L. Umanskiy.
41. Корниенко, В.Н. Организация прослеживаемости «температурной истории» в цепях поставок скоропортящейся продукции / В.Н. Корниенко, Г.А. Белозеров, С.П. Андреев // Мясная индустрия. – 2022. – № 7. – С. 20-25. DOI: 10.37861/2618-8252-2022-07-20-25.
Korniyenko, V.N. Organizatsiya proslezhivayemosti «temperaturnoy istorii» v tsepyakh postavok skoroportyashcheysya produktsii [Organization of traceability of “temperature history” in supply chains of perishable products] / V.N. Korniyenko, G.A. Belozerov, S.P. Andreyev // Myasnaya industriya. – 2022. – № 7. – P. 20-25. DOI: 10.37861/2618-8252-2022-07-20-25.
42. Грикшас, С.А. Оценка качественных показателей мяса симментальской породы при хранении в охлаждённом и переохлаждённом состоянии / С.А. Грикшас, А.Г. Донецких, М.А. Дибирасулаев // Все о мясе. – 2020. – № 5S. – С. 92-95. DOI: 10.21323/2071-2499-2020-5S-92-95.
Grikshas, S.A. Otsenka kachestvennykh pokazateley myasa simmental'skoy porody pri khranenii v okhlazhdonnom i pereokhlazhdonnom sostoyanii [Evaluation of quality indicators of Simmental breed meat when stored in a cooled and supercooled state] / S.A. Grikshas, A.G. Donetskikh, M.A. Dibirasulayev // Vsyo o myase. – 2020. – № 5S. – P. 92-95. DOI: 10.21323/2071-2499-2020-5S-92-95.
43. Donetskikh, A.G. The study of amino acid composition and oxidation processes in meat of Aberdeen-angus bull-calves in chilled and supercooled state. / A.G. Donetskikh, S.A. Grikshas, M.A. Dibirasulaev, V.N. Kornienko // IOP Conference series: Earth and Environmental science. «International conference on production and processing of agricultural raw materials – technology of meat, fish and dairy products. – 2021. – Article 032049. DOI: 10.1088/1755-1315/640/3/032049.
44. Donetskikh, A.G. Comparative assessment of beef characteristics from young bulls of different breeds and the influence of storage conditions on meat quality indicators / A.G. Donetskikh // Theory and Practice of Meat Processing. – 2023. – Т. 8 (3). – P. 203-211. DOI: 10.21323/2414-438X-2023-8-3-203-211.