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1959

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  1. Beef Carcass measurements in relation to the yields of wholesale and retail cuts – Preliminary results

    C.E. Bodwell, G. Harrington, R.W. Pomeroy and D.R. Williams

  2. Anatomie et composition chimique du jambon

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

  3. Influence of basal diet on the quality of pig fat. Feeding a diet low in fat

    O. Dahl

  4. Data relating question of correlation between the diameter of muscle fibres and the quality of meat

    F. Lőrincz and G. Biró

  5. Étude critique différents fixateurs de tissu musculaire

    B.L. Dumont and J. Paris

  6. The proximate composition of veal

    A. McM. Taylor

  7. Sur l’application aux muscles du veau de boucherie des méthodes de dosage des différentes formes de fer musculaire

    J. Charpentier

  8. Variation in the nitrogen content of lean pork meat

    S.M. Herschdoerfer, M.G. John and J.H. Halliday

  9. Some effecte of hormone implantation on muscle composition

    R.A. Lawrie

  10. Pre-slaughter treatments as related to post-mortem changes in pork muscle

    E.J. Briskey

  11. The effect of pre-treatment with various drugs on the time course of rigor-mortis and on post-mortem glycolysis in rabbits

    J.R. Bendall

  12. Nouvelles observations sur l’influence des agressions non spécifiques sur la qualité de la viande de porc

    M. Henry and J. Billon

  13. Development and control of freezer-burn on liver tissue

    G.Kaess and J.F. Weidemann

  14. Method for the determination of the extend of heat treatment of meat

    L. Körmendy and Gy. Gantner

  15. Über die beim Trocknen von Fleisch auftretenden chemischen Veränderungen

    R. Grau and A. Schultheiss

  16. Ètude de certains facteurs intervenant dans la conservation de la viande fraîche conditionnée

    J. Pantaleon

  17. A rapid method for the bacteriological examination of sliced meats

    S.M. Herschdoerfer and E.J. Dyett

  18. Erfahrungen bei der Untersuchung importierter Fleischkonserven

    F. Kelch

  19. Étude bacteriologique des saumures de jambon de Paris

    J. Fouranaud, P. Raibaud and G. Mocquot

  20. Selektive Zugabe der Rohwurstingredienzien

    L. Kotter, G. Terplan and C. Gervasini

  21. Study of curing components of smoke (Summary in English, German and French)

    V.I Kuhrko, L.F. Kelman, P.V. Perova

  22. Study of physico-mechanical properties of minced meat and its flow in pipelines (Summary in English, German and French)

    V.M. Gorbatov, N.E. Fyodorow, A.V. Gorbatov, S.P. Kazakov and I.A. Rogov