1966

Additional information

A Nutritive value

1. Composition and nutritive value of carcass cuts

   E. Blegen and A. Damm

2. Composition and nutritive value of sausages and meat products

   E. Blegen and A. Damm

3. Einige Untersuchungen über den Nährwert des Fleisches: I. Über den A-Vitamin und Eisengehalt der Leber. II. Über den Einfluss technologischer Prozesse auf den A-Vitamingehalt der Leber

   P. Antila and F.P. Niinivaara

4. Der Fleisch und Fettansatz von Schweinen verschiedenen Gewichtes

   E. Otto

5. Über den Einfluss des Kollagenanteils im Fleisch auf Ganzkörperzusammensetzung und Entwicklung wachsender Ratten. Vorläufige Mitteilung

   H. Erbersdobler, R. Wellhäuser and G. Pfeiffer

B Quality

1. Effect of heating on quality of meat products

   I.B. Krol

2. Der Bindegewebsanteil im Fleisch von Schlachttieren

   H. Linke

3. Tenderness of selected bovine muscles

   A.M. Mullins

4. Effect of various temperatures of water and solution of sodium chloride and polyphosphates on hydration of ground beef

   Ž. Trumić, N. Petrović, V. Ristin

5. Influence of the composition of the gaseous environment on the changes taking place in smoked Wiltshire bacon during storage

   R. Spencer and A.M. Taylor

6. Lungenentzündungen bei Schweinen und deren Folgen für die Fleischqualität

   W. Sybesma

7. The effect of feeding storage deteriorated and normal barley, soaked and unsoaked, on the growth and carcass quality of pigs

   S. Thomke, C. Pira and K.A. Persson

8. The quality of meat from British heavy hogs and some factors which influence it

   R. Vetterlein and R.S. Hannan

9. The qualitative indices of beef and pork primal cuts as affected by the types of packs

   N.N. Shishkina, L.L. Zbanduto, Z.V. Khokhlova, V.S. Moisejenko and Z.G. Skobeleva

10. Factors determining the quality of quick-frozen ready-to-cook pork products

    A.P. Sheffer and T.D. Tsintsadzeh

C Flavour

1. The effect of tocopherol and other antioxidants in the feed upon the flavour of pork

   H. Astrup

2. Die Veränderrungen in Gehalt flüchtiger Riechstoffe im Laufe der Verlagerung und Verderbniss des Fleisches

   D. Klima

3. Pork tissue growth and composition with emphasis on control of sex odor

   L.E. Kunkle

4. Aromabestandteile von Flüssigrauch und Rauchsalzen zur Sekundärräucherung von Lebensmitteln

   H.J. Langner

5. Contribution of phenols to boar odour

   R.L.S. Patterson

6. Einflussfaktoren auf Geschmackseigenschaften von Rindfleisch

   L. Schön and I. Schön

7. New Zealand researches on the effect of pasture species on the fat composition and the degree of mutton flavour in Romney-Southdown lambs

   D.A. Cramer, R.A. Barton, F.B. Shorland and Z. Czochanska

8. Methods for following lipid oxidation in meats

   B.M. Watts and B. Greene

9. The effect of thermal processes upon the flavour of canned meat with special reference to the changes of some amino acids

   A. Żołtowska

D Methods and analysis

1. Die Brauchbarkeit der Biologischen Berwetung der Eiweissqualität/NPU/ bei der Verfassung von Rezepturen für Fleischprodukte ( Usefulness of NPU value for development of meat products recipes)

   B. Balicki

2. A sausage layering device for measuring smoke flavour penetration

   l.J. Bratzler

3. Über die Verwendbarkeit einer Butyrometer Schnellmethode für die orientierende Fettbestimung in Wurstwaren

   D. Grossklaus

4. Sulfhydryl und Disulfidgruppen des Fleisches und ihre Bestimung.

   K. Hofmann and R. Hamm

5. Methode zur objektiven Bestimung der Zartheit vom Fleisch

   J. Jedlicka

6. Zum K-gehalt von Rind-, Schweine- und Schaffleish

   W. Kreuzer, C. Ring and K. Schröder

7. Use of concentrated extracts for microbiological assays of penicillin residues in porcine tissues

   G. Loftsgård, E.J. Briskey and C. Olson

8. Beurteilung von Fleischerzeugnissen durch chemische Bestimung einzelner Aminosäuren

   K. Möhler and W. Volley

9. The depletion of added sodium nitrate in meats

   H.R. Nordin, L.J. Rubin and H.W. Barnett

10. Quantitative Veränderungen im Fleisch, Innereien und Fettgeweben beim Garprozess

    S. Rudischer

11. A protocol for the rapid evaluation of fresh and processed meat products

    J.E. Thompson and L.M. Corsi

12. Comparison and application of various methods for the determination of cooking rate in meat products

    V. Višacki, S. Korolija, M. Suvakov and M. Marinkov

13. Changes in free amino acids in muscle tissue as related to meat qualitative condition

    N.A. Golovkin and A.A Vasilyev

14. A spectrophotometric study into the colour of natural pork ready-to-cook products during freezing and storing

    T.D. Tsintsadzeh, A.P. Sheffer and Yu.N. Lyaskoskaya

15. On the role and importance of individual smoke phenols in inhibiting the oxidative deterioration of smoked meats

    V.I. Kurko

16. The dynamics of nitrogen containing substances in brines of different age during ham curing

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

17. On the quality evaluation of proteolytic enzyme preparations used for meat tenderisation

    V.I. Solovyov, I.A. Shumkova and V.P. Karpova

E Microbiology and biochemistry

1. Quelques consequencies techniques, economiquess et sociales de l’application des regles d’hygiene generale sur l’hygiene alimentare

   J. Adroit and L. Richou

2. Sex and weight associated changes in fatty acid composition of porcine muscle lipid

   E. Allen, R.G. Cassens and R.W. Bray

3. Verhalten von Sarkoplasma beim Erhitzen

   F.A. Lee and R. Grau

4. Molds and meats

   L. Leistner and J.C. Ayres

5. Studies on the acceleration of the ripening process of dry sausages

   E. Nurmi

6. Bacteriological changes in prepacked pork during storage with reference to the gas composition in the pack

   G.A. Gardner, A.W. Carson and J. Patton

7. Incidences de l’etuvage sur la qualite hygienique de deux types de produits de charcuterie

   J. Billon and P. Perron

8. Immunologische Eigenschaften einiger wasserlöslicher Muskeleiweisse

   H.J. Sinell

9. Pre-slaughter temperature and its effect on the post-mortem metabolism in pig muscle

   W. Sybesma and J.G. van Logtestijn

10. Some data about the correlation between pH, temperature, and rigor values 40 minutes post-mortem and the meat quality of pigs

    J.G. van Logtestijn and W. Sybesma

11. On the development of and toxin production by Cl. perfringens in smoked sausages during its manufacture and storage

    E.F. Tsyss, P.B. Perova, J.P. Pivovarov and M.M. Loginova

12. The biochemical process of meat aging

    V.I. Solovyov

13. The effect of post mortem pH, rigor and temperature pattern on the processing yield of pork

    J.G. van Logtestijn

F Technology

1. Mechanisierung der Pansenbearbeitung

   B.Dolezal and J. Hlavinka

2. Produktionsleitung auf Grund der Chemischen Zusammensetzung der Rohstoffe

   GY. Kárpáti and E. Zukál

3. Modern block-freezing equipment for meat

   D.Kassai and E. Ravasz

4. Rapid and slow chilling of pork after slaughtering under controlled climatologic conditions

   F.J. Westerling

5. On the validity of approximate methods of calculation during meat chilling

   N.A. Golovkin and L.I. Loginov

6. Intensification of meat chilling freezing and thawing

   A.P. Sheffer, A.G. Saatchan and G.D. Kontchakov

7. Storage of freeze dried chicken in flexible film materials

   A.S. Bolshakov and P.I. Pugatchev

8. Studies into the influence of electrolytes and heat on collagen conversion into gelatin

   E.V. Gayevoy and D.P. Radkevitch

9. Studies on the influence of low and ultralow temperature on collagen conversion into gelatin

   E.V. Gayevoy and D.P. Radkevitch