1961

1. Additional information

1. Composition of carcasses and methods of their evaluation

1. Variation in the retail value of carcasses of Aberfeen-Angus cross steers and heifers and their relation to conformation, bone content and finish

   G. Harrington, R.W. Pomeroy and D.R. Williams

2. Specific gravity as an index of leanness of the bacon pig carcasses. Part I. Specific gravity and the ratio of lean to fat

   S. Alexandrowicz, E. Bilski, W. Maruniewicz and J. Zwoliński

3. Caracteres du stroma conjonctif dans le muscle de boeuf

   C. Labie

4. Kontrolle der geweblichen und chemischen Zusammensetzung entknochten Fleisches mittels der Integrationsschablone in der Industrie

   C. Szczucki

2. Muscle degeneration

1. Der Transmissionwert des Fleischextraktes als Merkmal für Muskeldegeneration bei Schweinen

   P.C. Hart

2. Observations on so-called “white muscle disease” in relation to analytical differences between pig muscles

   R.A. Lawrie and D.P. Gatherum

3. Sur les taux de ribo-nucleotides et nucleosides diffusant du muscle de porc normal et myopathique dans le liquide de tyrode à 4 oC

   A.B. Lindenberg

4. Protein bound iodine and muscle pigments in pigs

   M.A. Janicki and A. Witkowska

5. Some properties of the fibrillar proteins of normal and watery pork muscle (Missing)

   J.R. Bendall and J. Wismer-Pedersen

3. Colour of meat

1. Some observations on the oxygen absorption of pork muscle

   H.C. Hornsey

2. Sur les modifications de couleur dans les mortadelles pendant la cuisson

   E. Bianchi and E. Maggi

3. The effect of cooking on the colour of cured meat

   I. Chmara and S. Tyszkiewicz

4. Colour of meat

1. Biochemical properties of pork muscle in relation to curing

   C.L. Walters and A.M.M. Taylor

2. Colour stability of fresh pork meat

   M.A. Janicki, A. Thomas and J Kortz

3. The colour of uncooked bacon

   H.C Hornsey

4. Jahreszeitlicher Einfluß auf den Schlachtkörper und die Farbe des Fleisches bei Schweinen

   E. Otto

5. Meat quality and methods of its evaluation

1. Specific and general effects of ions on meat quality

   A. Howard and P.E. Bouton

2. Some data referring to meat quality evaluation: Tryptophan, glucosamine and hydroxyproline contents of lean side skeletal muscles

   A. Valdecantos Jimenez

3. Relationship between organoleptic and objective methods for the evaluation of canned ham quality

   N. Baryłko-Pikielna, A. Żółtowska, T. Kossakowska and Z. Pietraszek

6. Meat quality and methods of its evaluation

1. The chew count as a measure of tenderness in pork loins with varying degrees of marbling

   G. Harrington and A.M. Pearson

2. A physico-chemical approach to the relationship between stimuli concentration and response intensity in taste sensations

   N. Baryłko-Pikielna and K. Miler

3. Rapid determination of protein in meat and meat products

   J. Meester and W.H.C. Houtepen

4. Some results from the chemical analyses of veal

   P.C. Moerman and G.J.W. van der Meij

5. Gas chromatographic analysis of curing smokes

   Z.E. Sikorski

7. chemical and structural changes during the storage of meat

1. Rancidity of pork: A study of the influence of different feeding and cold storage on the development of rancidity in fatty tissue of pork

   H. Fredholm

2. Observations on septic autolysis in muscle

   J.G. Sharp

3. The effect of freezing upon the structural changes of meat (in French)

   S. Karan-Djurdjić

4. Biochemische Studien über die Ammoniakbildung im Fleisch

   Zdeněk Dvořák

8. Sausage processing

1. Über die chemischen Veränderungen in der Rohwurst während der Reifung

   F.P. Niinivaara, M.S. Pohja and S.E. Komulainen

2. Einige Fragen über die Reifung der mittels Salzung und Trocknung konservierten Wurstwaren

   G. Kárpáti

3. Die grundsätzlichen chemischen Vorgänge bei der Gärung der Rohwurst

   W. Pezacki and D. Szostak

4. Über freie Aminosäuren während der Reifung der Rohwurst

   L. Körmendy and Gy. Gantner

9. Microbiology of meat and meat products

1. Erfahrungen bei der Untersuchung importierter Fleischwaren

   K. Coretti

2. The veterinary inspection of animal products hygiene in Poland

   Z. Gaugusch

3. The bacteriological estimation of the pasteurized canned products in Poland from the veterinary sanitary point of view

   S. Kafel

4. Comparative investigation upon the influence of thermal treatment/ thermostatic test/ and cold storage on the bacteriological state of pasteurized ham

   Z. Kafel and D. Majewska

5. The examination of the influence of streptococci on the keeping quality of canned hams and shoulders by the method of class tubes

   J. Rašeta

6. Physiological and biochemical properties of microorganisms – Criterion of their suitability for biological meat curing

   S. Stawicki and M. Machoń

10. Microbiology of meat and meat products

1. Lipolytic activity by psychrophilic bacteria

   W.L. Sulzbacher and J.A. Alford

2. Bacteriological and associated chemical changes in bacon stored in vacuum packs

   B.P. Eddy and D.P. Gatherum

3. Beitrag zur Bakteriologie des vorverpackten Frischfleisches

   M. Sovadina

4. Vorkommen von Proteuskeimen im Fleisch während der technologischen Verarbeitung

   J. Zlámalová

5. Data concerning the microbiological and chemical changes of the Gyulai type sausages in course of their ripening

   J. Takács and E. Zukál

11. Antibiotics, antioxidants

1. The influence of γ-rays and thermal treatments on antioxidants destruction in inhibited pork fat

   V.I. Piulskaja

2. Effect of meat storage conditions on the antibiotic activity

   V.I. Krasikova, L.P. Volkova and V.I. Marushkina

12. Meat processing

1. Slice curing of bacon

   J. Barrett, C. Galbraith, A.W. Holmes, J.M. Davies and S.M. Herschdoerfer

2. Investigation of the process of blood evaporation

   V.M. Gorbatov

3. Influence de la quantité et de la qualité de la gélatine ajoutée aux jambons conserves sur la formation quantitative de la gelée

   S. Koeppe

4. Influence of pasteurization parameters on the quantity of jelly in canned hams

   N. Baryłko-Pikielna, W. Bykowski and S. Olewiński

13. Histology of meat

1. Study on muscle-cell: sarcolemma

   F. Lőrincz and G. Biró

2. Histological examination of finely comminuted sausages

   T. Nilsson

3. L’examinen histologique des conserves de pates

   C. Labie

4. Methode de numeration selective des principaux groupes microbiens presents dans les saumures et Jambons de Paris

   J. Fournaud, P. Raibaud and G. Mocquot

5. Changes of the solubility of sacroplasma proteins in relation to conditions and time of pork storage

   St. Wasilewski