Month: December 1969

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1969

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  1. Opening lecture: Entwicklung der Fleischforschung seit 1955

    R. Grau

A. Aspects of meat production and meat quality

  1. The desirability of pork products processed prior to chilling

    R.L. Henrickson, A.F. Parr, E.D. Cagle, F.C. Arganosa and R. Johnson

  2. Fleischqualität und Mortalität beim Transport von Schlachtshweinen

    L.H.H.M. Lendfers

  3. Heart rate counting from photoplethysmografic records as an aid in the search for better methods of handling hogs before slaughter

    J.H. Luyerink and J.P.W. v. Baal

  4. Some characteristics of ham segments

    R. Rede, S. Rahelic

  5. Measurements on unfixed mammalian muscle fibers from pre- and post-rigor muscles of animals at different stages of development

    P.V.J. Hegarty

  6. Some characteristics of largest muscles of ham

    S. Rachelić and R. Rede

  7. Influence of aldosterone on pale, soft, exudative (PSE) porcine muscle

    F.L. Passbach jr., A.M. Mullins, V.K. Wipf and B.A. Paul

  8. Meat aging in burn sickness

    O. Pawel, V. Kalousova, J. Janeček, Z. Tomeš and V. Hrušovska

  9. Beef tenderness in relation to connective tissue content

    E. Prost and E. Pelczyńska

  10. Die Bedeutung der Rigormessung des Schinkens im Bezug auf Fleischqualität und Umwelteinflüsse

    W. Sybesma

  11. Correlations between ultimate pH and some quality traits of sheep meat

    P.E. Bouton and W.R. Shorthose

  12. Effects of composition upon ground beef palatability

    Z.L. Carpenter and G.T. King

  13. Ist eine Aufmast von selektierten Färsen und Kühen zweckmässig?

    E. Otto

  14. Meat food value and a degree of fatness of young cattle carcasses at different feeding planes

    E.G. Shoumkov, N.I. Kouritsyn, E.A. Shklovsky, N.P. Stratilatova, T.M. Mittelstein and B.V. Garshan

  15. Weaning time, structure of rations and sex as the factors in production of qualitative lamb

    J. Šokarovski, B. Džinleski, M. Taškovski , T. Tokovski, R. Ilkovski and N. Jordanovski

B Microbiological and hygienic aspects

  1. Beitrag zur Frage der Aufstellung von Normkeimzahlen für Brühwürste

    H. Franksen, R. Hadlok and H. Bartels

  2. Rapid method for estimation of microbiological quality of meat and meat products

    M. Losonczy and K. Incze

  3. Untersuchungen zur Mikroflora von vorverpackten aufgeschnittenen Brüh- und Kochwürsten

    G. Reuter

  4. Sampling and bacteriological survey of ready to eat meats in Canada

    J.D. Sproule

  5. Studies on discolouration of Norwegian Salami sausage

    T.B. Tjaberg, M. Haugum and E. Nurmi

  6. Schimmelpilzkontamination von Fleischerzeugnissen über Gerwürze

    R. Hadlok

  7. Results on investigation of thermoresistance of some bacteria suspened in meat, lard and tallow

    R. Žakula

  8. Einfluss des Herstellungsprozesses auf die Mikroflora von Konserven aus zerkleinnerten Pökelfleisch

    Z. Bem, D. Stolić, D. Tomčov

  9. The importance of Microbacterium thermosphactum in the microbiology of meats

    G.A. Gardner and J. Patton

  10. Bacteriologé de la viande de bouef hachée surgelie

    C. Labie and M. Delsons

  11. Die Wirkung des Natriummetabisulfits in Verbindung mit Schwefelsalz- oder Ameisensäure auf einige Bakterien und Virusstämme

    J. Vrchlabsky

  12. The consumer’s right to safety

    A. Ginsberg

  13. Bakterielle Kontamination der Schlachthofabwässer bedingt durch Befriebsgrösse und Jahreszeit

    E. Prost and B. Kucharski

  14. Hygienische Bedeutung der Verfolgung Proteolytischer Mikroflora in Dosenschinken

    J. Zlámalová

  15. Salmonella in meat and poultry

    J.T. Patterson

  16. Effect of the gaseous environment on the growth on meat of some food poisoning and food spoilage organisms

    M.K. Shaw and D.J. Nicol

  17. Zum Vorkommen von koagulasepositiven Staphylokokken in Hackfleisch und Versuche zum Enterotoxinnachweis

    H.-J. Sinell, D. Kusch und F. Untermann

  18. On the development and toxin production of Cl. botulinum in cooked sausage during its manufacture and storage

    E.F. Tsyss, P.V. Perova, M.M. Loginova and V.S. Nishiporouk

  19. Chemical changes in lipids and sulfur-containing substances during ripening of raw sausage

    Ö. Wahlroos and F.P. Niinivaara

C Chemical aspects of meat and meat products

  1. Content of some nutrients in raw and prepared beef and lamb

    E. Blegen

  2. Investigation of the effect of transport of animals on the content of ammonia and amide nitrogen in meat

    J. Červenka and J. Šlezinger

  3. Antioxidative properties of selected smoked meat products

    H. Daun

  4. Studies on the post mortem glycolytic changes in the M. semimembranosus of lamb and beef

    M.J. Follet and P.W. Ratcliff

  5. Changes in meat produced by cooking

    B.G. Giles

  6. Veränderungen einiger Proteinfraktionen im Rindermuskel post mortem

    H. Gunther

  7. Tenderizing effect of low-temperature long-time heating on bovine muscle

    E. Laakkonen, G.H. Wellington and J.W. Sherbon

  8. Free amino acid contents in hams during curing and after thermal treatment

    M.M. Mikhailova and L.P. Ovtchinnikova

  9. Eifluss verschiedener Faktoren auf die Bildung von Nirosaminen in Fleischerzeugnissen

    K. Möhler und D.L. Mayrhofer

  10. The influence of feed on the fatty acid content and keeping quality of pork back fat

    R. Nilsson

  11. Instrumental measurements of color changes in sausage

    P. Koivistoinen and E.S. Loukimo

  12. Der Einfluss einiger Proteasen auf das Myoglobin

    N. Nesterov, R. Dimkov und L. Lilov

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

    M. Šuvakov, V. Višaki and M. Marinkov

  14. Effects of sucrose additions to stuffing on ethanol contents in cervelate type sausages during processing and storage

    Z. Duda, W. Pezacki and J. Pyrcz

  15. Zur Bildung von freien Aminosäuren flüchtigen Fett-Säuren und flüchtigen Carbonylen in reifender Rohwurst

    H.J. Langner

  16. Mathematical modelling of dehydration and defatting process of edible and inedible meaty raw materials

    S.G. Liberman, N.N. Mizeretsky, A.I. Snitsar, M.L. Fairvrshevsky and K.F. Shevkounov

  17. The fatty acid composition of pork and beef fat

    R. Nilsson and I. Noren

  18. Der Lichtbrechungsindex nD des fettes als Charakteristikum für wachstumsbedingte Veränderungen in der Konsistenz von Fettgeweben

    I. Schön

  19. Oxidative changes in pork backfat after antioxidant incorporation into pork

    E.G. Shoumkov, M.I. Trantserva, N.P. Gorbataj

  20. Etude comparative de différentes méthodes d’appréciation et l’intesité du caractére exsudatif de la viande de porc

    R. Goutefongea

  21. Eine Routine Methode zur quatitativen Bestimung von ATP und seinen Abbauprodukten postmortem Fleisch

    R. Hamm and K. Potthast

  22. Determination of chlororganic pesticide residues in meat by gas chromatography technique

    S.J. Kubacki

  23. Determination of calcium ion and phosphorous in meat and meat products

    K. Kolar and R. Nilsson

  24. Physical-chemical properties and consumer attributes of meat soy food systems

    C.F. Cook, E.W. Meyer, N. Catsimpoolas and E.F. Sipos

  25. Interaction of carbonyl- and reducton-like components of smoke with amino acids

    V.I. Kurko and T.A. Schmidt

  26. Der Einfluss einiger Pflanzenproteasen auf das Lebergewebe VI. Der Einfluss von Ficin, Papain, und Bromelin auf das Zytochromoxydaseaktivität der Lebermitochondrien

    L. Lilov, R. Dimkov, A. Grozdanov and N. Nesterov

  27. Determination of the biological properties of meat and body organs of slaughter animals in relation to some microelements and ascorbic acid contents under adequate feeding regimes

    I. Rousev

D Technological aspects of meat

  1. Zur Beurteilung von Speck hinschtlich seiner Eignung für die Fleischwarenherstellung

    T. Schmidhofer

  2. The study on the food value of trimmed beef meat

    L.P. Lavrova, N.N. Krylova and R.M. Salavatoulina

  3. Einfluss des synthetischen Lysins auf die qualität des Scheinefleisches zur Herstellung von konserven und Halbkonserven

    P. Gabrowski

  4. Einfluss verschiedener Betriebsbedingungen der Wärmebearbeitung auf den Nährwert von Fleischkonserven

    R. Karakaš, J. Dinić and Z. Bem

  5. Das Weichwerden von Dosenwürstchen

    J. Lat

  6. Study on the chemical and biological contents of children’s canned foods made of poultry meat

    S. Mitkov, S. Davidova, T. Nikolova

  7. Changes in size and shape of oblong type cans under the influence of cooking

    S. Olewiński

  8. Changes in some B-complex vitamins contents during production of pasteurised canned ham, shoulder and loin

    M. Stoytchev, L. Kominkov and Y. Krusteva

  9. The pH in muscles 24 hours after slaughter in relation to canned ham quality

    N.G. Westerink and J.A. Leest

  10. Redox potential in Fleisch-konserven

    F. Wirt and L. Leistner

  11. Quality of canned meats of East African wild ungulates

    J. Wismer-Pedersen

  12. Losses in available lysine in canned beef as influenced by the severity of processing

    Z. Ziemba and Y. Mälkki

  13. Meat preservation at depressed water at depressed water activities

    M.C. Brockman

  14. Quick-frozen ready-to-eat meat’s stability during storage

    N.N. Shishkina, L.L. Zbanduto and N.A. Lebedeva

  15. Effects of some food additives on the behaviour of nitrite in processing meat products

    N. Ando and Y. Nagata

  16. The influence of high freezing rates on the quality of frozen ground beef and small cuts of beef

    B. Jakobsson and N. Bengtsson

  17. Oxidative processes in beef and pork fat as effected with the temperature conditions of freezing and cold storage

    N.Nesterov, T. Vasilyev. L. Lilov, N. Tyutyundgiyev, L. Ivanov, St Dgevisov and K. Miseva

  18. The influence of freezing and thawing on the quality of pork

    R. Nisson

  19. Mass-Stäbe zur Erfassung des Schlachtwertes an Schlachttierkörpern von Kalbern

    L. Schön

  20. Trends for improving the slaughter line for beef meat

    A. Tunkov

  21. Theoretical basis for complex bone rendering in a continuous process

    S.G. Liberman, K.D. Sinitsyn and M.L. Fairvrshevsky

  22. The filtration of bacon brine

    E.J. Dyett

  23. Some biochemical indices and taste of hams as influenced with a reused brine

    V. Krasikova, M. Stoitchev, N. Likhonosova, At. Tchakev, M. Mikhailova, N. Dimitrova, L. Ovtchinnikova, Z. Tontchevska, N. Loudanova and B. Boyev

  24. Rheology of minced meat during cutting

    A.V. Gorbatov and V. M. Gorbatov

  25. Investigations on the chemical, toxicological and biological properties of the Polish smoke extract

    Z. Kozlowski, J. Simon and M. Willinowski