1. Батаева, Д.С. Идентификация микробиологических рисков контаминации туш крупного рогатого скота и свиней патогенными микроорганизмами при убое и переработке / Д.С. Батаева, Ю.К. Юшина, Е.В. Зайко // Теория и практика переработки мяса. – 2016. – № 2. – С. 34–41. DOI: 10.21323/2114–441X-2016–2–34–41.
Batayeva, D.S. Identifikatsiya mikrobiologicheskikh riskov kontaminatsii tush krupnogo rogatogo skota i sviney patogennymi mikroorganizmami pri uboye i pererabotke [Identification of microbiological risks of contamination of carcasses of cattle and pigs by pathogenic microorganisms during slaughter and processing] / D.S. Batayeva, Yu.K. Yushina, Ye.V. Zayko // Teoriya i praktika pererabotki myasa. – 2016. – № 2. – P. 34–41. DOI: 10.21323/2114–441X-2016–2–34–41.
2. Минаев, М.Ю. Аспекты санитарно-микробиологического контроля охлажденного мяса / М.Ю. Минаев, Д.С. Батаева, М.А. Краснова // Все о мясе. – 2008. – № 6. – С. 48–50.
Minayev, M.Yu. Aspekty sanitarno-mikrobiologicheskogo kontrolya okhlazhdennogo myasa [Aspects of the sanitary-microbiological control of chilled meat] / M.Yu. Minayev, D.S. Batayeva, M.A. Krasnova // Vsyo o myase. – 2008. – № 6. – P. 48–50.
3. Rawdkuen, S. Antimicrobial packaging for meat products / S. Rawdkuen, N. Punbusayakul, D.S. Lee // Antimicrobial Food Packaging. – 2016. – P. 229–241. DOI: 10.1016/B978–0–12–800723–5.00017–6.
4. Семенова, А. А. Способы увеличения сроков годности мясной продукции / А. А. Семенова, В. В. Насонова, Л. А. Веретов, Е. В. Милеенкова // Все о мясе. – 2016. – № 5. – С. 32–36.
Semenova, A.A. Sposoby uvelicheniya srokov godnosti myasnoy produktsii [Ways to increase the shelf life of meat products] / A.A. Semenova, V.V. Nasonova, L.A. Veretov, Ye.V. Mileyenkova // Vsyo o myase. – 2016. – № 5. – P. 32–36.
5. Ishfaq, A. A comprehensive review on the application of active packaging technologies to muscle foods / A. Ishfaq, L. Hong, Z. Long [et al.] // Food Control. – 2017. – V. 82. – P. 163–178. DOI: https://doi.org/10.1016/j.foodcont.2017.06.009.
6. Quintavall, S. Antimicrobial food packaging in meat industry / S. Quintavall, L. Vicini // Meat Science. – 2002. – V. 62. – № 3. – P. 373–380. DOI: 10.1016/S0309–1740(02)00121–3.
7. Sung, S.-Y. Antimicrobial agents for food packaging applications / S.-Y. Sung, L. T. Sin, T.-T. Tee [et al.] // Trends in Food Science & Technology. – 2013. – V. 33. – № 2. – P. 110–123. DOI: https://doi.org/10.1016/j.tifs.2013.08.001.
8. Рыклин, Д.Б. Исследование раствора полиамида‑6 для получения нановолокнистых покрытий методом электроформования / Д.Б. Рыклин, Н.Н. Ясинская, А.В. Евтушенко, Д.Д. Джамагулыев // Вестник Витебского государственного технологического университета. – 2016. – № 1 (30). – С. 90–98.
Ryklin, D.B. Issledovaniye rastvora poliamida‑6 dlya polucheniya nanovoloknistykh pokrytiy metodom elektroformovaniya [Study of a solution of polyamide‑6 for the production of nanofiber coatings by electrospinning] / D.B. Ryklin, N.N. Yasinskaya, A.V. Yevtushenko, D.D. Dzhamagulyyev // Vestnik Vitebskogo gosudarstvennogo tekhnologicheskogo universiteta. – 2016. – № 1 (30). – P. 90–98.
9. Onaizi, S.A. Tethering antimicrobial peptides: current status and potential challenges / S.A. Onaizi, S.S.J. Leong // Biotechnology advances. – 2011. – V. 29. – № 1. – P. 67–74. DOI: https://doi.org/10.1016/j.biotechadv.2010.08.012.
10. Appendini, P. Review of antimicrobial food packaging / P. Appendini, J.H. Hotchkiss // Innovative Food Science & Emerging Technologies. – 2002. – V. 3 (2). – P. 113–126. DOI: https://doi.org/10.1016/S1466–8564(02)00012–7.
11. Макаревич, А.В. Электрические поля и электроактивные материалы в биотехнологии и медицине / А.В. Макаревич, Л.С. Пинчук, В.А. Гольдаде. – Гомель: ИММС НАНБ, 1998. – 106 с.
Makarevich, A.V. Elektricheskiye polya i elektroaktivnyye materialy v biotekhnologii i meditsine [Electric fields and electroactive materials in biotechnology and medicine] / A.V. Makarevich, L.S. Pinchuk, V.A. Gol’dade. – Gomel’: IMMS NANB, 1998. – 106 p.
12. Способ изготовления упаковочных материалов с антимикробными свойствами на основе наночастиц серебра: пат. № 2488535 Рос. Федерация: МПК (51) B65D81/24; заявитель и патентообладатель Д.О. Подкопаев. – 2012116846/12; заявл. 26.04.2012; опубл. 27.07. 2013.
Sposob izgotovleniya upakovochnykh materialov s antimikrobnymi svoystvami na osnove nanochastits serebra [A method of manufacturing packaging materials with antimicrobial properties based on silver nanoparticles]: pat. № 2488535 Ros. Federatsiya: MPK (51) B65D81/24; zayavitel’ i patentoobladatel’ D.O. Podkopayev. – 2012116846/12; zayavl. 26.04.2012; opubl. 27.07. 2013.
13. Tyagi, A.K. Antimicrobial potential and chemical composition of Eucalyptus globulus oil in liquid and vapour phase against food spoilage microorganisms / A.K. Tyagi, A. Malik // Food Chemistry. – 2011. – V. 126. – № 1. – P. 228–235. DOI: https://doi.org/10.1016/j.foodchem.2010.11.002.
14. Coma, V. Bioactive packaging technologies for extended shelf life of meat-based products / V. Coma // Meat Science. – 2008. – V. 78. – № 1–2. – P. 90–103. https://doi.org/10.1016/j.meatsci.2007.07.035.
15. Balasubramanian, A. Effect of nisin’s controlled release on microbial growth as modeled for micrococcus luteus / A. Balasubramanian, D.S. Lee, M.L. Chikindas, K.L. Yam // Probiotics and Antimicrobial Proteins. – 2011. – V. 3. – Р. 113–118. https://link.springer.com/article/10.1007 %2Fs12602–011–9073–8.
16. Antimicrobial food packaging. Электронный ресурс. – Режим доступа: [https://books.google.ru/books?hl=ru&lr=&id=6RWkAgAAQBAJ&oi=fnd&pg=PA50&ots=NOL0Q0PBBh&sig=buyJBYzJLsDwmb6R4soW6OAfgjk&redir_esc=y#v=onepage&q&f=false] (Дата обращения: 16.03.2020).
17. Федотова, О.Б. Новые антимикробные упаковки, перспективные для мясной промышленности / О.Б. Федотова, Д.М. Мяленко // Мясные технологии. – 2015. – № 6 (150). – С. 29–31.
Fedotova, O.B. Novyye antimikrobnyye upakovki, perspektivnyye dlya myasnoy promyshlennosti [New antimicrobial packaging, promising for the meat industry] / O.B. Fedotova, D.M. Myalenko // Myasnyye tekhnologii. – 2015. – № 6 (150). – P. 29–31.
18. Han, C. Antimicrobial-coated polypropylene films with polyvinyl alcohol in packaging of fresh beef / C. Han, J. Wang, Y. Li [et al.] // Meat Science. – 2014. – V. 96 (2). – Part A. – P. 901–907. DOI: https://doi.org/10.1016/j.meatsci.2013.09.003.
19. Sung, S.-Y. Effects of Allium sativum essence oil as antimicrobial agent for food packaging plastic film / S.-Y. Sung, L.T. Sin, T.-T. Tee [et al.] // Innovative Food Science & Emerging Technologies. – 2014. – V. 26. – P. 406–414. DOI: https://doi.org/10.1016/j.ifset.2014.05.009.
20. Smulders, F.J.M. Effectiveness of a polyamide film releasing lactic acid on the growth of E. coli O157: H7, Enterobacteriaceae and Total Aerobic Count on vacuum-packed beef / F.J.M. Smulders, P. Paulsen, S. Vali, S. Wanda // Meat Science. – 2013. – V. 95 (2). – P. 160–165. DOI: https://doi.org/10.1016/j.meatsci.2013.04.058.
21. Park, Su-il. Application of chitosan-incorporated LDPE film to sliced fresh red meats for shelf life extension / Su-il Park, K.S. Marsh, P. Dawson // Meat Science. – 2010. – V. 85 (3). – P. 493–499. DOI: https://doi.org/10.1016/j.meatsci.2010.02.022.
22. Lorenzo, J. M. Extension of the shelf-life of foal meat with two antioxidant active packaging systems / J.M. Lorenzo, Ramón Batlle, M. Gómez // LWT – Food Science and Technology. – 2014. – V. 59 (1). – P. 181–188. DOI: https://doi.org/10.1016/j.lwt.2014.04.061.
23. Семенова, А.А. Достижения и перспективы развития полимерной упаковки мяса и полуфабрикатов / А.А. Семенова, В.В. Насонова, Н.М. Ревуцкая, М. В. Трифонов // Техника и технология пищевых производств. – 2018. – Т. 48. – № 3. – С. 161–174.
Semenova, A.A. Dostizheniya i perspektivy razvitiya polimernoy upakovki myasa i polufabrikatov [Achievements and prospects for the development of polymer packaging of meat and semi-finished products] / A.A. Semenova, V.V. Nasonova, N.M. Revutskaya, M.V. Trifonov // Tekhnika i tekhnologiya pishchevykh proizvodstv. – 2018. – V. 48. – № 3. – P. 161–174.
24. Vargas, M. Application of chitosan-sunflower oil edible films to pork meat hamburgers / M. Vargas, A. Albors, A. Chiralt // Proceedings of the 11th International Congress on Engineering and Food (ICEF ‘11). – Procedia Food Science. – 2011. – V. 1. – P. 39–43. https://doi.org/10.1016/j.profoo.2011.09.007.
25. Emiroǧlu, Z.K. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties / Z.K. Emiroǧlu, G.P. Yemiş, B.K. Coşkun, K. Candoǧan // Meat Science. – 2010. – V. 86 (2). – P. 283–288.
26. Hong, Y.H. Physical properties of Gelidium corneum-gelatin blend films containing grapefruit seed extract or green tea extract and its application in the packaging of pork loins / Y.H. Hong, G.O. Lim, K.B. Song // Journal of Food Science. – 2009. – V. 74 (1). – P. 6–10.
27. Oussalah, M. Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle / M. Oussalah, S. Caillet, S. Salmiéri [et al.] // Journal of Agricultural and Food Chemistry. – 2004. – V. 52 (18). – P. 5598–5605.
28. Fernandez-Pan, I. Whey protein isolate edible films with essential oils incorporated to improve the microbial quality of poultry / I. Fernandez-Pan, M. Mendoza, J. I. Mate // J. Food Agric. – 2013. – V. 93. – P. 2986–2994.
29. Mild, R.M. Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast / R.M. Mild, L.A. Joens, M. Friedman [et. al] // J. Food Sci. – 2011. – V. 76. – P. M163-M168.
30. Higueras, L. Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films / L. Higueras, G. Lopez-Carballo, P. Hernandez-Munoz [et/ al] // Int. J. Food Microbiol. – 2014. – V. 188. – P. 53–59. https://doi.org/10.1016/j.ijfoodmicro.2014.07.018.