Smorodin A.V., Miroshnikova E.P.
FEATURES OF AUTOLYTIC PROCESSES OF MUSCLE TISSUE IN VARIOUS ANIMAL BREEDS ^{[№ 2 ' 2010]}
The experiment to assess the characteristics of autolysis for meat raw materials derived from different breed showed the differences in the functional and technological, physical and chemical properties.

Smorodin A.V., Miroshnikova E.P., Abramova L.L.
MORPHOLOGY OF STRUCTURAL CHANGES IN MUSCLE TISSUE AT MEAT MATURATION ^{[№ 12 ' 2009]}
This article is devoted to the study of histological changes in the muscle tissue structure at autolysis of meat raw materials derived from cattle of different age-groups. These data allow making conclusions about the best qualitative changes of spado’s tissue during the process of ripening compared with the tissues of bulls and heifers.

Smorodin А.V., Miroshnikova Е.P., Rodionova G.B.
AUTOLYSIS AND FUNCTIONAL AND TECHNOLOGICAL CHARACTERISTICS OF THE MUSCULAR TISSUE DEPENDING ON TEMPERATURE ^{[№ 4 ' 2009]}
The paper summarizes results from the study of the temperature regimes influence on the autolysis changes in the meat raw material. Most optimum temperature and meat ageing terms were also identified.