Open Access
Issue
BIO Web Conf.
Volume 238, 2026
VI International Scientific and Practical Conference “Ensuring Sustainable Development in the Context of Agriculture, Energy, Ecology and Earth Science” (ESDCA 2026)
Article Number 01026
Number of page(s) 10
Section Agricultural Sciences
DOI https://doi.org/10.1051/bioconf/202623801026
Published online 10 June 2026
  • E. Tùmova, R. Mervyn Gous, D. Chodova, M. Ketta, Differences in growth and carcass composition of growing male and female turkeys, Czech J. Anim. Sci. 65, 330336 (2020) [Google Scholar]
  • E. Brown, Meat production in Russia in 2025: EMEAT expert assessment, Meat Technol. 1, 13–15 (2026) [Google Scholar]
  • A. Davleev, Russian turkey farming: steady growth continues, Anim. Husb. Russ. 3, 25 (2025) [Google Scholar]
  • E.V. Litvinova, S.N. Kidyaev, V.L. Lanshina, Turkey meat - an effective alternative to traditional raw materials in meat processing, Meat Technol. 8, 40–43 (2025) [Google Scholar]
  • O. Zurashvili, Current features of consumer behaviour in the meat category, Meat Technol. 4, 44–46 (2025) [Google Scholar]
  • M. Anna Anandh, R. Annal Villi, Quality and acceptability of emulsion and restructured meat rolls from turkey (Meleagris gallopavo) meat, J. Entomol. Zool. Stud. 8(5), 432–435 (2020) [Google Scholar]
  • S. Kumar, A.S.R. Anjaneyulu, S. Majumdar, Y.P. Gadekar, A. Patel, R.P. Singh, Physico-chemical and functional parameters of Black turkey, Beltsville white turkey and Broiler spent hen meat, Indian J. Poult. Sci. 46(3), 365–369 (2011) [Google Scholar]
  • M.N.K. Reddy, M.S. Kumar, G.V.B. Reddy, N. Krishnaiah, N.A. Reddy, K. Rao, Quality evaluation of turkey meat sausages incorporated with ground carrot, Pharma Innov. J. 7(4), 773–777 (2018) [Google Scholar]
  • M.M. Castro Ferreira, M.A. Morgano, S.C. Nascimento de Queiroza, D.M.B. Mantovani, Relationships of the minerals and fatty acid contents in processed turkey meat products, J. Food Chem. 69, 259–265 (2000) [Google Scholar]
  • N.Sh. Mukhametov, Sports nutrition in sports and fitness, Interexpo Geo-Siberia 6(2), 153–155 (2014) [Google Scholar]
  • O.F. Nuretdinova, S.A. Leonova, Sprouted oat grain as one of the priority types of raw materials for the development of functional food products, Russ. Electron. Sci. J. 7, 36–41 (2014) [Google Scholar]
  • L.V. Antipova, I.A. Glotova, I.A. Rogov, Methods for the Study of Meat and Meat Products (Kolos, Moscow, 2001), 376 pp. [Google Scholar]
  • V.V. Gushchin, V.N. Mahonina, V.A. Kanivets, L.A. Shinkarenko, Quality indices of meat in eviscerated turkey carcasses, Meat Ind. 3, 12–15 (2011) [Google Scholar]
  • L.V. Antipova, S.V. Polyanskikh, D.Yu. Kovalev, Nutritional value and properties of mechanically deboned guinea fowl meat, Meat Ind. 5, 24–28 (2011) [Google Scholar]
  • A.P. Nechaev, S.E. Traubenberg, A.A. Kochetkova et al., Food Chemistry, 5th ed., revised and expanded, ed. A.P. Nechaev (GIORD, St. Petersburg, 2012), 672 pp. [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.