Month: December 1965

Additional information

A Slaughter techniques and slaughter hygiene

1. Hygiene in Slaughterhouses and Meat Packing Plants

   O. Braathen

2. Über die Bewertung der am Fliessband durchgeführten Fleischuntersuchung sowie über die Bewertung der Trichinellen Untersuchung in Anbetracht der Ermüdung

   V. Csiszar

3. Evaluation of sanitizers

   H. Labots

4. Unterssuchungen über den Wert einiger Methoden der bakteriologischen Kontrolle zur Beurteilung der Betriebshygiene in Fleischwarenbetrieben

   K. Coretti

5. Salmonellen-Gehalt von Budapester Schlachthofabwässern

   M. Pataky

6. Der Einfluss der Crouponiering auf den technologischen Ablauf bei der Schweineschlachtung

   D. Zander

B Carcass quality

1. Einflüsse verschiender Transportbelastungen auf die Fleischbeschaffenheit beim Schwein

   J. Scheper

2. Der Einfluss von Gewicht und Zubereitung auf die Qualität von Rindfleisch

   E. Otto

3. Comprative histological studies in muscle

   F. Lörincz and J. Szinak

4. Estimation of slaughter animals’ meat quality by polyunsaturated fatty acid content

   J.N. Liaskovskaya and L. F. Kelman

C Fresh meat quality

1. pH₁ values of British pigs

   A.M. Taylor

2. The effect of pre-treatment of pigs with curare on the post-mortem rate of pH fall and onset of rigor mortis on the musculature

   J.R. Bendall

3. A survey of pH₁ and ultimate pH values of British progeny tested pigs, carried out by the British Meat Research Institute and P.I.D.A.

   J.R. Bendall, A. Guthbertson, and D.P. Gatherum

4. Muscular degeneration in beef calves

   J.H.J. van Gils and J. Zayed

5. Some physico-chemical properties of watery pork muscles

   S. Rahelic and R. Rede

6. The solubility of intramuscular collagen in meat animals of various ages

   F. Hill

7. Relationship between the content of the connective tissue and biological value of the proteins in meat

   Z. Dvorak and I. Vognarova

8. Studies on beef sarcoplasmic proteins

   B. Giles

9. Isozyme der Glutamat-Oxalacetat-Transaminase im Skeletmuskel von Schlachttieren

   L. Körmendy, G. Gantner and R. Hamm

10. Untersuchungen über die Zartheit von Rindfleisch

    R. Grau and J. Fritz

11. The application of immunoflorescence to the screening of meat supplies against pathogenic bacteria

    D. L. Georgala

12. Influence of muscle extracts on the evaluation of microbiological quality

    A.B. Talbot

13. Changes of specific gravity of ham and beef round muscles in the process of aging

    Z. Trumić, B. Maksinović, J. Rajić and D. Vasiljević

14. The effect of some preslaughter variables on pH changes post-mortem in pork, and the use of pH in predicting lean meat quality factors

    R. Vetterlein and A.J. Kidney

15. The effect of post-mortem pH on bacon, sausage and ham quality

    W.D. McLean and A.J. Kidney

16. Meat quality in relation to age and live weight in pigs

    M.A. Janicki, J. Kort and J. Rozyczka

D Quality control, methods, analyses, fats and inedible raw materials

1. Meat quality research

   L. Feinstein

2. The problem of drip loss in packaged fresh meat

   E.W. Hopkins, D.H. Pilkington, K. Sato

3. Beitrag zur Identifizierung der Tierartzubehörigkeit von Fleisch in Fleischkonserven

   H.J. Sinell and H.J. Langner

4. Zum quantativen Nachweis von Aufgeschlossenem Milcheiweiss in hocherhizten Fleischwaren mit Hilfe der indirekten Hämagglutination

   C. Herrmann

5. Brauchbarkeit von Ranzingkeitsreaktionen bei Pökelwaren und Dauerwurst

   R. Grau

6. Beitrag zur Einführung einheitlicher Richtlinien bei der Herstellung von Diät-produkten der Fleischindustrie

   S. Rudischer

7. Changes in the hog fat under action of high temperatures

   V.I. Piulskaia

8. Examination of the composition and stability of fat obtained by dry and wet rendering

   B. Oštrić-Matiješević, M. Mirić, V. Marković and Z. Cupić

9. The rapid thermophysical method for dehydration and defatting of inedible raw materials in the animal feed production

   K. D. Sinitsyn, S.G. Lieberman and V.P. Petrovsky

10. Some quick methods for the quality control of meats

    J.B. Wilhelmsen

E Refrigeration and freezing

1. Die Rolle der technologischen Kühlhauser in der wirtschaftlichen Verwendung des ausgesschlachteten Fleisches

   J. Mlynarik

2. Verbesserung der hygiene beim transport von Frisch-geflügel durch Kernkühlkörper

   H. Reuter and A Glees

3. Tenderness and associated characteristics of stretched and contracted bovine muscle

   H.K. Herrinng, R.G. Cassens and E.J. Briskey

4. Influence of packing methods on the ready-to use meat products quality during storage

   N.N. Shishkina, L.L.Zbanduto, Z.V. Khokhlova, M.A. Iljashenko and Z.G. Scobeleva

5. Method of chilling as a durability factor of baby beef

   V Oluški, M. Kovačević, A. Oluški and R. Živanović

6. Effect of microwaves thawing on beef quality

   V. Ðorđevic, B Draganović and M. Nađ

F Curing

1. The influence of the curing process on the conversion of the meat pigments to nitroso-compounds

   A. Borys

2. Reaktionsprodukte von Nitrit in Fleisherzeugnissen

   K. Möhler

3. A comparison of the volatile fractions from cured and uncured meat

   C.K. Cross, P. Ziegler and L.J. Rubin

4. A study of factors affecting the flavour of cured harm

   H.W. Barnet, H.R. Nordin, H.D. Bird and L.J. Rubin

5. Protein changes in producing cured and smoked pork

   K.E Swift and W. Sulzbacher

6. Some factors influencing the colour in cured ham muscles

   V. Višacki, b. Mihajlović, V. Ivić and M. Stefanović

7. Penetration dynamics of ingredients of intravascularly injected pickle into ham muscles

   M. Nađ, B Draganović and M. Petrović

8. Selective effects of salt and smoking on the bacteriological flora of bacon with special reference to prepacking

   A.G. Kitchell and M. Ingram

9. The influence of cover pickles on the microflora

   V.I. Krasikova, N.D. Likhonosova, V.I. Marushkina and N.V. Ludanova

10. Nitrate reducing organisms in bacon curing brines

    J. Patton and D.C. Wilson

11. Staphylococci and micrococci from pork, curing brines and bacon

    J.T. Patterson

12. Smoked pork meat microflora and use of stimulating culture in ham production

    L.L. Kukharkova, E.M. Freidlin, Z.N. Kostrulina, L.A. Bushkova, G.R Eremina and A.A Sokolov

13. General comments on the papers on curing (In German)

    F.P. Niinivaara

H Processing of meat sausages

1. Influence of storage of pork and beef fatty tissue on the stability and dispersion of emulsions

   I. Savić, R. Tadić, M. Marinkov and S. Petkov

2. Influence of storage and thermal treatment of pig skins and beef tripes on some properties of their suspensions and emulsions

   B. Skenderović and Ž. Mančić

3. The application of glucone delta lactone in meat products

   J. Meester

4. Lipolytic activities of Staphylococci and Micrococci

   J. T. Patterson

5. Die Wariabilität der Microflora von Rohwurstwaren mit Schutzhülle

   W. Pezacki and L. Urbaniak

6. Der Einfluss der anfäglichen Trockungsgeschwindigkeit auf die Qualität der Trockenwaren

   G. Karpati, K. Nemes and E. Zukal

7. Investigation of free fatty acids content of Danish dry sausages

   Z. Duda

8. Beobachtungen über Beziehungen zwischen Redox Potential und Farbaltung der Rohwurstreifung

   E. Kuchling

9. Lipolytic bacteria in dry sausages. I. The activity of Micrococcaceae on swine fat

   C. Cantoni, M.R. Molnar, P. Renon and G. Giolitti

10. Spoilage of sausage due to Clostridia

    J. Takacs and K.G Narayan

11. The bacteriology of fish sausage

    U. Simidu

12. Prevention of canned frankfurters blowing by means of propionic acid

    F. Rigler and B. Sojer

13. Examinations of radioactive substance permeability of some meat and meat products packing materials

    B. Petrović, J. Rašeta and J. Bergović

14. The effect of Lactobacilli and Micrococci culture on the ripening of dry sausage

    E. Nurmi

J Smoking

1. Some remarks on the flavour acceptance of phenols isolated from wood smoke

   K.B.M. Miller

2. Effect of friction smoke density on organoleptic properties of electrostatically smoked products

   J. Ševar and V. Djordjević

3. Regulierung des Räucherung-Reifungsprozesses bei der Herstellung von Dauerwaren

   D. Kassai

4. Über die Wirkung der Räuchermethode auf die Qualität und Gewichtsverluste der Produktion

   F.P. Niinivaara and R.U. Korhonen

5. Elimination of smoke in manufacturing technology of cooked, semi-smoked and smoked sausages

   N.N. Krilova, V.P. Volovinskaya, V.M. Gorbatov, J.N. Laskovskaya, and E.I. Goldman

K Canning

1. Effect of plant proteinases on some properties of brine cured pork

   V. Djordjević, B. Skenderović, N. Kekić-Simić and Šuvakov

2. Überlebende Mikroflora in pasteurisierten Shinken

   J. Zlámalova

3. Influence of some factors on shelf life of canned pasteurised products

   R. Žakula, P. Popović, D. Stolić and R.Srbljin

4. Influence of certain factors on on the appearance of yellow-brown discolorations on the surface of cured canned pork

   I. Savic, M. Suvakov, J. Nicolic and S. Korolija

5. Biological evaluation of principal meat canning methods

   N.G. Belenky

6. Über die Haltbarkeit der Halbkonserven unter verschiedenen Aufbewahrungstemperaturen and The Stability of Pasteurised Canned Meat During Storage at the Different Temperature.

   A.H. Beganović and S. Matić