1971

1. Abstracts (in German) and additional information
2. Introductory speech

   E. Waldegrave

A Mechanisms controlling glycolysis in muscle

1. The impact of muscle physiology on meat research

   B.B. Marsh

2. Mechanisms controlling glycolysis in muscle : The biochemistry of post mortem glycolysis

   R.K. Scopes

3. Mechanisms controlling glycolysis II. Physiological considerations

   D. Lister

4. Effect of depolarizing muscle relaxants on post-mortem changes in the muscle tissue (in Russian)

   N.N. Krylova and L.L. Vortkevich

5. Contribution a l’etude de la contracture provoquee par le froid

   A. Lacourt and J. Charpentier

6. Influence of post mortem glycolysis and dephosphorylation of high energy phosphates on poultry tenderness

   A.W. Khan

7. Relative activities of the adenotriphosphatase enzymes in frog and pig skeletal muscles

   J.J.A. Heffron

8. Einfluß der Zerkleinerung auf den Abbau von ATP und Glykogen im Rindermuskel post mortem

   R. Hamm and J. van Hoof

9. Diphosphate and autolysis of ATP

   J. van Hoof and R. Hamm

10. Glycolytic activities in a salted and matured pork product

    E. Maggi, G. Dazzi, R. Chizzolini, G.P Girardello and G.L Rossi

11. Besonderheiten der Physiologie des Kreislaufsystems und des Sauerstofftransportes beim Schwein

    W. Wachtel

B1-11 Texture, boar taint and carcass hygiene

1. Development and application of Armour tenderometer for measuring tenderness of beef carcasses

   L.J. Hansen

2. Eating quality of bull and steer beef assessed by sensory and objective methods

   B.B. Chrystall

3. Meat toughness index of beef carcasses

   B.L. Dumont

4. Sarcomere length and meat quality

   C.A. Voyle

5. Muscle fiber characteristics, postmortem shortening and tenderness of pork

   M.D. Judge, H.B. Hendricks, D.T. Lafferty, E.D. Aberle and J.C. Forest

6. Effect of some post slaughter treatments on the mechanical properties of meat

   P.V. Harris and J.J. MacFarlane

7. Evolution de quelques proprietes mecaniques du muscle pendant la maturation

   P. Salé

8. Contribution a l’etude de l’Aaction de la cathepsine d sur certaines structures musculaires myofibrilles et collagene

   J. Kopp and C. Valin

9. Влияние протеолитического ферментного пренарата из культуры Aspergillus Terricola на некоторые показатели говяжьего мяса при различной технологической обработкепри Различной Технологической обработке

   W.J. Mizjik, W.I. Kalugina, K.E.Wuinstein, E.P. Pschenitschana, A.N. Startchewoj, N.F. Konjuschenko, A.N. Beresenko and L.P. Krylova

10. Influence of plant proteases upon the structure and enzymatic activity of skeletal muscles

    N. Nesterov, R. Guergieva and A. Grozdanov

11. The effect of stretch on the ultrastructure of rigour shortened muscle

    E. Herlihy, P.V.J. Hegarty and J.J.A. Heffron

12. Rapid estimation of boar taint in pork carcasses

    R.L.S Patterson and C.G. Stinson

13. Pork odour and boar taint in pigs

    B.L. Dumont and B. Desmoulin

14. Preliminary observations on chemical defleecing of sheep as a means of reducing carcass contamination

    T.N. Leach

15. Comparative hygienic evaluation of mechanical methods of removing the skins from cattle carcasses (in Russian)

    Y.G. Kostenko and D.M. Teternikov

16. Spray washing of lamb carcasses

    C. Bailey

C Nitrite curing

1. Chemical and biochemical implications of nitrite during curing

   C.L. Walters

2. Nitrite in curing – microbiological implications

   R. Spencer

3. Reaktionen von Nitrit mit Blut und Muskelfleisch

   K.L. Möhler, M. Baumann und H. Erbert

4. Cure accelerators

   L. Sair

5. The influence of time of curing post mortem on the diffusion of brine and corresponding changes in M. longissimus dorsi of pigs

   R. Rahelić, L. Jovanović, V. Crkvenjakov and M. Stefanović

6. Penetration of methionine in the ham in the process of salting and its effect on the taste and aroma (in Russian)

   M.M. Mikhailova and E.V. Labetsky

7. Colour of canned hams produced from pork chilled and cured by different procedures

   B. Skenderović and S. Rahelić

8. Reaction of nitrite with sarcoplasmic proteins

   N. Ando, Y. Nagata and T. Okayama

9. Inhibitory action of different concentrations of NaCl used in meat processing on breathing activity of Streptococcus faecalis

   M. Stoychev and G. Djejeva

10. Influence of nitrates, nitrites and polyphosphates on breathing activity of Streptococcus faecalis

    M. Stoychev and G. Djejeva

D Microbiology

1. Bacteriological activity of ham microflora

   G.A. Gardner and J. Patton

2. О методе выбора оптимального режима стерилизации консервов

   A.A. Solokov

3. Изучение сохранения и развития Bас. Cereus в мясе и предупреждение загрязнения его этим микроорганизмом

   E.F. Tsyss, E.A. Chuikin and Y.P. Brewers

4. Storage changes in sterilized canned meat

   V. Veselinov

5. The influence of some pasteurization temperatures on the evolution and breathing activity of Str. faecalis

   M. Stoychev, G. Djejeva and R. Ilieva

6. Breathing activity of Streptococcus faecalis under the influence of some substrates present in meat products

   M. Stoychev and G. Djejeva

E Lipids

1. Utilization of triglyceride by porcine muscle

   N.B. Enser

2. Изменеие летучих жирных кислот и эфиров в мясе при тепловой обработке

   N.N. Krylova and K.I. Bazarova

3. Изменение липидных компонентов в мясе при тепловой обработке

   L.F. Kelman, J.N. Lyaskovskaya and N.V. Tatulova

4. The determination of fat content in meat and meat products by nuclear magnetic resonance

   R. Nilsson and K. Kolar

5. A rapid method for the determination of fat in the industrial production of force meats

   S. A. Svendsen

6. К вопросу о пищевой ценности свинины при стабилизирующем воздействии антиокислителей

   E.G. Shumkov. M.I. Transoma and N.P. Stratilatova

F PSE Pork

1. Research on PSE meat and related problems

   W. Sybesma, de Heer and P.G. van der Wal

2. Symposium summary: Research on PSE meat and related problems

   R.A Lawrie

3. Some physiological and biochemical characteristics of normal and stress prone pigs

   D.G. Topel, D.G. Siers, G.H. Weiss and J.H. Magilton

4. A study of PSE pork in Canada

   H.R. Nordin, J. Randall and L.J. Rubin

5. Abnormal pH₂ values in pig meat and their effect on the quality of bacon

   P. A. Barton

6. Effect of PSE condition of pork on stability of luncheon meat during sterilisation

   J. A Leest, J.W.P. van Baal and J.P. van Male

G Water-holding capacity

1. Effect of carcass colling rate on exudate from meat

   A.A. Taylor

2. pH, Ca and water binding capacity

   M.A. Frouin

3. Исследование морфологической структуры и водоудерживающей спосовности мышечной ткани свинины при субкриоскопической температуре хранения

   L.D. Vasilyeva

H Live grading, carcass grading and eating quality

1. Carcass grading and classification

   R.W. Poneroy

2. Progress report on the development of carcass classification systems in Great Britain

   A. Cuthbertson and G. Harrington

3. Carcass classification of beef sheep and pig

   As. Petkov, P. Velinov, D. Kazarov, L. Ivanov, E. Markov and G. Dimitrov

4. Grading lamb carcasses for conformation

   P. Legras, B.L. Dumont and G. Roy

5. Appraisal of beef carcasses

   D.R. Williams, R.W. Pomeroy and J.H. Harries

6. Criteria of carcass evaluation from dissection of cuts or their specific gravity determination

   B. Desmoulin

7. Economic importance of morphologic characteristics in beef carcasses

   H. de Boer and J. de Rooy

8. Carcass composition grade and quality

   E.K. Prost, N. Pickielna and E. Pelczynska

9. Ultrasonic scanning of live cattle

   C.A. Miles, R.W. Pomeroy and J.M. Harries

10. Исследования в области применения ультразвуковых колебаний в технологических процессах мясной промышленности

    U.F. Zayas

11. Eating quality in Danish cattle as related to sex and age

    L. Buchter

12. Исследование взаимосвязи между сенсорными оценками качества говядины и ее физико-химическими характеристиками

    N.N. Krylova, G.L. Solntseva and G.P.Dinarieva

13. Исследование веществ овусловливающих ароматно-вкусовне качества мясопродуктов

    K. Kostova

14. Anatomical meaning of the specific gravity of hams from non-castrated Large white male pigs

    B. Desmoulin, B.L. Dumont, B. Jacquet and R. Tomassone

J Engineering problems in cooling and storage

1. Engineering problems in cooling and storage of meat

   C.B. Cutting

2. Some factors affecting the temperature of packaged overwrapped trays of meat in retailer’s display cabinets

   R. Malton

3. Temperatures in open display cabinets

   L. Bogh- Sorenson

4. Теплофизическая характеристика режимов термическом обработки мясопродуктов влажным воздухом

   A.M. Brazhnikov A.I. Peleyev A.V. Safronov and G.M. Slepykh

5. Auftaumethoden für Gefrorenes Rindfleisch

   G. Heinz

6. Auftauen von Fleisch nach einem Schock-Strahlung-Verfahren

   J. Kondratenko, D. Kalinov, M. Tantikow and G. Balanski

K Chicken

1. Poultry meat in the United Kingdom

   D.H. Shrimpton

2. Aspects of the microbiology of chicken carcasses

   J.T. Patterson

3. Температурная зависимость диеэлектрических свойств мяса птицы сверхвысоких частотах

   I.A. Rogov, V.N. Adamenko, and V.I. Khlebikov

4. Интенсификация процесса охлаждения мяса птицы

   A.M. Sivacheva T.M. Karikh

5. Качество мяса кур замораживаемого в жидкости

   K.P. Venger and A.S. Bolshakov

6. Water-cooling, drip and refrigeration of broilers (in Russian)

   M. Kondratenko, M. Tantikov and G. Blansky

7. Untersuchungen über die Zeit-Temperaturabhängigkeit einiger Qualitätskriterien bei der Lagerung von Hühnergerflügel

   H. Eichinger

8. Die Bestimung des Wassergehaltes in Gefrierhänchen und Gefrierhühnern und Vorschläge für Grenzwerte

   W. Woltersdorf

L Miscellaneous papers II

1. Fabrication of ”Paris Ham” from crossbred pigs

   B. Jacquet and P. Sellier

2. Electrophoresis of serum and muscle proteins of pigs fed lysine

   P. Gabrovsky

3. Changes in the soluble muscle proteins and isoenzymes of lactate dehydrogenase in irradiated beef meat

   N. Nesterov, G. Usunov and L. Zolova

4. Прижизненная диагностика цистицеркоза крупного рогатого скота методом реакции латекс-агглютинации

   N.Y. Kosminkov and V.V. Filippov

5. Влияние конструктивных факторов на разделяющую способность жидкостных центрифуг

   N.N. Mizeretskiy and A.N. Bogatyrev

6. Retinol contents in liver of calves to 18 months of age from different breeds

   N. Nesterov, and N.Kojouharova

M Connective tissue proteins

1. Connective tissue proteins

   A.J. Bailey

2. The enzymatic breakdown of collagen

   D.J. Etherington

3. Progress in the study of connective tissues and some interactions with muscle during growth

   S.N. Partridge

4. Исследование четвертичной структуры коллагена

   D.P. Radkevich, E.A. Masyukova, R.I. Li and Ye.S. Oblonkova

5. Исследование аминокислотного состава соединительной ткани в процессе растворения реконституции

   V.M. Gorbatov L.R. Balod S.A. Kasparyants

6. Reactions luminiscentes histolomgiques de detection de l’elastine et du collagene

   E. Tchakarof, M. Gardevski, I. Ktatchmarov and M. Kiliovska

7. Statistical evaluation of the results obtained with the ISO-method for hydroxyproline assay (Stegemann-Stalder) – Influence of some modifications

   J. Bessemans, R. Lambion and D. Jacqmain

N Packaging of meat in air, CO₂ or vacuum

1. The gaseous environment of fresh packaged meat

   A.A. Taylor

2. Stability of beef packaged in air, partial vacuum and in oxygen-carbon dioxide mixtures

   H.D. Naumann, R.R. Gonzales and L.C. Yeh

3. Reflectance spectra and colour of beef packed in different concentrations of oxygen

   D.B MacDougall

4. Factors affecting the accumulation of metmyoglobin in packaged beef

   D.E. Hood

O Changes in meat during storage

1. Biochemical studies on the discolouration of fresh meat

   J.L. Atkinson and M.J. Follett

2. Structural changes during post rigor storage of some large beef muscles

   W.J. Raville, R. L. Joseph and M.G. Harrington

3. Микроструктурные показатели степбней созревания и порчи мяса

   V.A. Adutskevich and A.A. Belousov

4. Изменение ультраструктуры поверхностных слоев мышечной ткани охлажденного мяса в процессе его хранения

   A.A.Belousov and YU.G. Kostenko

5. Превращение белковых и утлеводно-фосфорных соединений в мышечной ткани во время автолиза при разных способах предубйного воздействия

   V.N. Zhulenko and I.G. Bereza

6. Studies on the contents of retinol in calf livers stored under different temperature and periods of time

   N.Kojouharova and N. Nesterov

7. К вопросу о сроках хранения свинины охлажденной различными способами

   Y.L. Moiseyeva, A.A. Bukanova and G.A. Balandina

P Sausages

1. Aroma constituents in Swedish fermented sausage I. Formation of lactic acid and short chain fatty acids (C₁-C₆)

   H. Halvarson

2. Aroma constituents in Swedish fermented sausage II. Formation of neutral low molecular cabonyl compounds (C₁-C₈)

   H. Halvarson

3. Influences of starter cultures upon the changes in proteins of ”Štajer” sausages during the fermentation

   Č. Šajber, R. Karakaš and P. Mitić

4. Defects of colour of the Bulgarian dry sausages caused by some saprophyte microorganisms and their removing by starter application of Micrococcus strain

   S. Djevisov

5. О структурообразовании при созревании сырых колбас

   A.A. Sokolov and V.T. Chekhovskaya

6. Preferential adsorption of meat proteins during emulsification

   J. Schut and F. Brouwer

7. The effect of non-meat proteins on the emulsion capacity of meat proteins

   R. Nilsson, K. Perron, B. Nilsson and L. Schaff

8. Determination of emulsifying properties of non-meat proteins

   R.L. de Fielliettaz Goethart

9. Исследование влияния некоторых факторов на физико-химические свойства фарша качество и выход вареных колбас

   L.P. Lavrova, M.S. Kalanova, L. I. Morozova and G. S. Naginskaya

10. Влияние добавок на некоторые качественние показатели фаршевых консервов

    A.S. Bol’shakov and V.A. Graf

11. The detection of soybean protein in meat products

    I.F. Penny and K. Hofmann