Chemical, physical properties, microstructure and granulometric composition of ultra-finely ground chicken bone paste by Zhanibek Yessimbekov, Aitbek Kakimov, Baktybala Kabdylzhar, Anuarbek Suychinov, Assemgul Baikadamova, Dinara Akimova, Galiya Abdilova

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Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution by Anuarbek Suychinov, Dinara Akimova, Aitbek Kakimov, Yerlan Zharykbasov, Assemgul Baikadamova, Eleonora Okuskhanova, Anara Bakiyeva, Nadir Ibragimov

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A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages by Rysgul Ashakayeva, Bakhytkul Assenova, Galiya Tumenova, Almagul Nurgazezova, Gulnara Zhumanova, Zhibek Atambayeva, Assemgul Baikadamova, Dmitrii Il, Assel Dautova

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Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté by Zhanibek Yessimbekov, Aitbek Kakimov, Nicola Caporaso, Anuarbek Suychinov, Baktybala Kabdylzhar, Mohammad Ali Shariati, Assemgul Baikadamova, Rubén Domínguez, José M. Lorenzo

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Physical Modeling of the Process of Centrifugation of Crushed Bovine Bones to Separate Animal Fat and Meat–Bone Slurry by Madina Shayakhmetova, Amirzhan Kassenov, Gulmira Zhumadilova, Aigerim Shayakhmetova, Maksim Rebezov, Anara Bakiyeva, Assemgul Baikadamova, Madina Jumazhanova, Yeldos Mukhametov, Mars Khayrullin, Nadir Ibragimov

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