1958

Additional information

1. Diet and carcass composition

1. The ingestion of antioxidants by the pig and the chicken. The effect on the composition of certain tissues and on the stability of stored fats

   A.C. Francois and A. Pihet

2. Influence de quelques facteurs alimentaires sur l’importance des réservés adipeuses du porc

   R. Fevrier

3. The yields of wholesale cuts from carcasses of Aberdeen-Angus crosses fattened on grass and in yards

   G. Harrington and R.W. Pomeroy

4. Valeur significative de quelques mensurations pour apprecier la qualite des carcasses d’agneaux

   R. Boccard, B.L. Dumont and C. Peyron

5. Factors affecting the water content of meat

   E.H. Callow

6. Histological changes in muscles through insufficient diet

   J.H.J. van Gils

2. Aspects of post-mortem glycolysis

1. Variations du pH entre les muscles du jambon

   J. Giron, B.L. Dumont and J.J. Devoyod

2. Quality of pork in relation to rate of pH change post mortem

   J. Wismer-Pedersen

3. The production of free sugars in the muscle tissue of pigs and oxen post mortem

   J.G. Sharp

4. The role of adenosine triphosphate in muscle

   J.R. Bendall

3. Meat quality and processing

1. Some physical, organoleptic and biochemical effects of conditioning beef quarters

   A. Howard and R.A. Lawrie

2. Quantitative and qualitative determination of connective tissue content of meat and meat products

   F. Lőrincz and I. Szeredy

3. Vereinheitlichung der Untersuchungsmethodik bei der Ein- und Ausfuhr von Fleisch im Rahmen der Fleischbeschau

   G. Dutschke

4. Physico-technical principles of abattoir processes in handling livestock and poultry birds

   A. Peleyev

5. Investigation of minced meat flow in pipelines

   A.V. Gorbatov, V.M. Gorbatov, N.E. Fyodorov and S.P. Kazakov

6. Mechanized continuous lines for rendering fats

   G.A. Faleev

4. Storage: freezing, curing

1. Freeze storage of meat at different temperatures

   O. Dahl

2. Oxidative Deterioration in Meat Fats and Stabilization by the use of Antioxidants

   P.A.T. Swoboda and C.H. Lea

3. On correlation between the pH value of meat and the diffusion of salts

   E. Körmendy and G. Gantner

4. The effect of salt and heating on some properties of meat

   I. Savić and S. Karan-Djurdjić

5. Beiträge zur Biochemie des Pökelprozesses

   R. Grau and A. Böhm

6. The use of ascorbic acid in meat curing

   J. Bocsó

7. Conversions of nitrate and nitrite and the appearance of green discolouration in cured pork meat

   A.K. Iskandaryan

5. Storage: microbiology, antibiotics

1. Untersuchungen über den Einfluß der Brühtemperatur auf die Bakterienflora der Brühwurst

   F.P. Niinivaara

2. A comparison of bacterial growth on fresh and thawed meat

   A.G. Kitchell

3. Über die in Salzlake und Rohwurst vorkommenden Mikrokokken

   M.S. Pohja

4. The effect of chlortetracycline on faecal Streptococci in canned ham

   D. Hansen and H. Riemann

5. Effect of chlortetracycline on the growth of Salmonella typhimurium in poultry and sausage meat

   B.C. Hobbs

6. Achromycin in the preservation of pasteurised meats

   R. Žakula and I. Savić

6. Storage: irradiation

1. The influence of conditions of irradiation and storage on organoleptic changes in meat

   M. Ingram and B. Coleby

2. Chemical changes in meat induced by gama irradiation

   D.M. Doty, O.F. Batzer, J.B. Fox Jr., R.A. Sliwinski, L.A. Witting and B.S. Schweigert

3. Anti-autolytic non-additive process for preservation and of meat under various storage conditions

   C. Radouco-Thomas, C. Lataste-Dorolle, R. Zender, R. Busset, R.F. Mouton and W.D. Bellamy

4. Changes in spoilage pattern as a result of irradiation

   M. Ingram and M.J. Thorney

5. The application of scientific methods to meat production

   J. Hammond