1964

Additional information

A Slaughter techniques and slaughter hygiene

1. Observations on British heavy hogs handled in a factory slaughter line

   D.J. Locke and R.Vetterlein

2. Einfluss von der Entfernung der Speckhaut auf die Fleischqualität von Schweinen

   P.C. Hart and W. Sybesma

3. Untersuchungen zur Verhütung mikrobiell bedingter Häuteschäden

   H. Bartels and R.Hadlok

4. Hygiene-Probleme in Geflügelschlachtereien

   D. Grossklaus

B Carcass quality, carcass grading

1. Carcass composition and commercial cut-out of pigs killed at 200 lb. and 260 lb. liveweight

   M.A. Carrol

2. Muskelfaserstärke und Muskelausbildung bei Schweinen

   E. Otto

3. Comparisons of the eating quality of meat from young bulls and young steers

   K. B. Jones

4. The effect of high level copper on some meat and back fat factors of pigs

   S. Thomke and M. Taylor

5. Untersuchungen zur Fettverteilung bei deutschen Rinderrasen

   L. Schön and I. Schön

6. Environmental and genetic effects on the composition of ovine fats

   D.A. Cramer

7. Muscle tissue studies

   F. Lörincz, I. Szeredy and J. Szināk

8. The incidence of dark cutting beef

   W.O. Munns and D.E. Burrell

9. Objective methods of evaluation of young beef carcass qualities by their morphological structure

   D.I. Grudev and N.E. Smirnitskaya

C Fresh meat quality

1. The effect of electrical stunning on the blood pressure in pigs in comparison with the appearance of haemorrhages in lungs and musculature

   M. Mandrup

2. Bestimung des Ausblutungsgrades beim Rind unter Verwendung von mit Jod 131 markiertem Albumin

   E. Hess and J.Völlm

3. Ētude de l’activitē de quelques enzymes plasmatiques chez le porc normal et exsudatif

   R. Goutefongea and Charpentier

4. Extractibilitē aqeuse et saline compareē des matiēres azoteēs et protēiques du muscle de porc normal et exsudatif en fonction du pH et de la force ionique

   A.B. Lindenberg

5. The changes of pH value and water holding capacity of meat during the post mortem period

   S. Rahelić and R. Rede

6. Meat texture: Relationship between the age of the animal and the solubility of muscle collagen

   J.G. Sharp

7. Unterschiedliche Zusammensetzung und unterschiedliches Verhalten von Bindegewebe der Schlachttiere

   H. Linke and O. Fleischman

8. Relationship between high energy phosphates, pH and viscosity of cow and bull meaty slurries

   V.G. Moss, E.W. Kielsmeier and F.C. Olson

9. The problem of redox potential measurement in meat

   A. Taylor and C.L Walters

D Pre-packaged meats, fresh and cured

1. Recherche et dēnombrement des staphylocoques pathogēnes dans les produits carnes

   D. Basille, J.Pantalēon and P. Perron

E Quality control, methods, analyses

1. Some experience with a rapid protein determination in meat

   P.C. Moerman and J. Meester

2. Eine modifizierte Schnellbestimmungsmethode für Fett in Fleisch und Fleischprodukten auf dem Princip der Refraktometrie

   S. Rudischer

3. Detection and determination of pentoses and pentosans in meat and meat products

   H. Fredholm

4. Some experience on the colour measurement of bacon

   J.L. Bolund and P.A. Barton

5. Zur Bedeutung von Röntgenstralen bei der Überwachung der Produktion von Fleischerzeugnisse

   W. Kreuzer, W. Zedler and R. Wellhäuser

6. Eine Konstantpressmethode zur Bestimmund der Wasserbindefähigkeit von Warmbräten

   H. Reuter and K. Tändler

7. The relationship between bacterial count on equipment and the count on hog carcasses

   Ølgaard

8. Apparatus for determining meat products qualities on their surface.

   A.V. Gorbatov

9. Discussion

   F. P. Niinivaara

G Manufacturing of bacon, sausages and other cured and smoked products ; methods, quality of products

1. The microbiology of brines used in curing ”Bresaola”

   G. Giollitti, C. Cantoni and G Massacra

2. Some data about the influence of heating and salt on the pH of meat

   J.G. van Logtestijn

3. Verwendung von Pediococcus cerevisiae als Starterkultur zur Beschleunigung das Herstellungsverfahrens von Rohwurst

   E. Kuchling

4. Fehlfabrikate durch Hefen bei Rohwüsten

   K. Kniewallner and J. Haas

5. Einwirkung von Schutzüberzügen auf einige technologische und biophysiko-chemische Eigenschaften von Rohwürsten

   W. Pezacki, Z. Duda, E. Doniek, J. Pelka and W. Winter

6. Uber die Untersuchung der Tendenzen der bei der Reifung der salami angewandten Klimaverhältnisse

   G. Kārpāti, E. Zukāl and K Nemes

7. Changes produced during curing of dry sausages

   A. Valdecantos and E. Garcia

8. Lipolytic changes of fats in dry sausages

   E. Nurmi and F.P. Niinivaara

9. Causes bactēriologiques de certains defauts observēs au cours de fabrication du jambon de Paris

   J. Fournaud and P. Raibaud

10. Cover pickles microflora in smoked pork meats and bacon production (In Russian and in English)

    L.L. Kukharkova, L.P. Lavrova, E.M. Freidlin, Z.N. Kastrulina, P.V. Perova and L.A. Bushkova

11. Research into the porphyrin ring state in the process of green pigmentation of meat during curing (In Russian and in English)

    A.K. Iskandaryan

12. Changes of sulfhydryl groups in meat as influenced by a kind of treatment (In Russian and in English)

    N.N. Krylova and V.V. Kuznetsova

13. Study on the intensity of brine microflora respiration during ham curing (In Russian and in English)

    V.I. Krasikova, N.D. Likhonosova, V.I. Marushkina, E.K. Karasevitch, M.M. Mikhailova, N.V. Ludanova and L.P. Ovtchinnikova

14. On the results of experimental determination of thermal parameters of sausages of fine structure (In Russian and in English)

    V.M. Gorbatov, P.S Gnoevoy and V.N. Masjukov

H Canning

1. Heat resistance and growth characteristics of bacterial spores in canned hams and luncheon meats

   W.L Brown and C.Vinton

2. Recherche sur le phēnomene de la prēgermination des spores bactēriennes ensemencēes sur la viande

   I. Michalska

3. Problems encountered in the bacteriological examination of canned meat

   B. Krol

4. Physical properties and microflora of treated and untreated sheep casings used in the production of canned frankfurters

   R. Źakula, P. Popovic and L. Nikolić

5. Simplified bacteriological control methods in the canning industry

   J. Baltzer

6. Pasteurized ham. The stability of colour

   S. Tyszkiewicz

J Irradiation

1. Preservation of meats by sterilising doses of ionizing irradiation

   E.Wierbicki, M. Simon and E.S. Josephson

L Freezing and chilling

1. Einfluss der Temperatur des Gefrierens und der Defrostationsart auf die Strukturveränderungen der Leber und der Nieren der Schweine

   V. Oluški, S. Čortanovački, A. Oluški and N. Petrović

2. Biochemical changes observed during storage of quickly refrigerated beef meat

   V.I Solovyov, A.G. Volkova, G.N. Kuznetsova and N.G. Glasova

3. The relationship of specific carbonyl compouds to rancid flavor

   W.L. Sulzbacher, A.M. Gaddis and J.Shamey

M Freeze drying

1. Experience with freeze-drying of meat and meat products

   A. Damm

2. Effect of EDTA and pH on properties of freeze-dried pork muscle: I Effect of pH, magnesium and calcium ions on freeze-dried myofibrils

   J. Wismer-Pederson

3. Effect of EDTA and pH on properties of freeze-dried pork muscle: II Effect of injection of EDTA and NaOH before drying (In Russian and in English)

   J. Wismer-Pederson

4. Untersuchungen zur Verhütung bakteriell bedingten Häuteschäden

   H. Bartels and R. Hadlok

5. Eine Kontaktpressemethode zur Bestimmung der Wasserbindefähigkeit von Warmbräten

   H. Reuter and K Tändler

6. Einwirkung von Schutzüberzügen auf einige technologiasche und biophysiko-chemische Eigenschaften von Rohwürsten

   W. Pezacki, Z. Duda, E. Doniek, J. Pelka and W. Winter