Month: December 1972

Additional information

Opening session

1. Canada’s beef industry

   C.A. Gracey

2. Canada’s meat industry

   F.W. Chalmers

3. A review of the Canadian hog industry

   E. Alderson

4. L’industrie ovine au Canada

   C. Bernard

5. Sheep production in Canada

   C. Bernard

6. The scope of Canadian meat science research and some industry applications

   H.T. Fredeen

Scientific sessions

1. Chemical changes in post mortem muscle

   D.E. Goll, M.H. Stromer, A. Suzuki, W.A. Bosch, M.K. Reddy and R.M. Robson

2. Importance and measurement of water activity (aw) in meat and meat products (in German)

   L. Leistner and F. Wirth

3. The behaviour of salmonellae in vacuum-packaged cooked cured meat products

   C.M. Davidson and G. Webb

4. The biological characterization of the proteus bacteria (in Russian)

   I.A. Kondratyev and Bezuglaya

5. The influence of gaseous nitrogen atmosphere on chilled meat colour and microflora changes during storage (in Russian)

   I.A. Kondratyev and Bezuglaya

6. Some observations on the microbiology of fermented sausages

   J. Naghski, S.A. Palumbo and J.L. Smith

7. Germfree muscle techniques as a tool for studying microbiological roles in sausage production

   H.W. Ockerman, R.F. Plimpton, V.R. Cahill, T. Routh and J.D. Hone

8. Growth of Microbacterium thermosphactum on fresh beef

   L.A. Roth and D.S. Clark

9. On the biodynamics of starter cultures

   M. Stoychev, G. Djedjeva and F.P. Niinivaara

10. Lipase activity of Streptcoccus faecalis under temperatures of pasteurisation, incubation and storage of canned meat products

    M. Stoychev, G. Djedjeva and R. Brankova

11. Studies on the lipase activity of some starter cultures (Micrococcus-strain 199/10 and Lactobacillus-strain 4669/6) at temperatures used in the manufacture of raw dried meat products

    M. Stoychev, G. Djedjeva, R. Brankova and F.P. Niinivaara

12. Action of nitrites and nitrates in concentrations as used in the practice of meat processing on lipase activity of some starter cultures (Micrococcus-strain 199/10 and Lactobacillus-strain 4669/6)

    M. Stoychev, G. Djedjeva, R. Brankova and F.P. Niinivaara

13. Influence of pH and different concentrations of NaCl on lipase activity of some starter cultures (Micrococcus-strain 199/10 and Lactobacillus-strain 4669/6)used in the production of raw dried meat products

    M. Stoychev, G. Djedjeva, R. Brankova and F.P. Niinivaara

14. The effect of sodium nitrite on germination and growth of spores from Clostridium botulinum type B in a meat product

    T.B. Tjaberg and O. Kvåle

15. Beef muscle pH in relation to post-mortem changes in color and tenderness of the longissimus dorsi

    H.T. Fredeen, A.H. Martin and G.M. Weiss

16. A study of collagen structural stability by means of infra-red spectroscopy and electron microscopy (in Russian)

    V.M. Gorbatov, L.R. Ballod and S.A. Kasparyants

17. Myoglobin, haemoglobin and iron in bovine and porcine muscle

    R. Hamm and K. Buennig

18. Incidence of low post slaughter pH and its influence on post mortem tenderisation

    A.W. Khan and W.W. Ballantyne

19. Ultrastructural changes in frozen meat during storage (in Russian)

    Yu.G. Kostekno, V.N. Pismenskaya and A.A. Belousov

20. Certain muscle properties in relation to degree of fatness and muscling in pig carcasses

    A.H. Martin and H.T. Fredeen

21. Some qualitative indices of beef cattle as effected with preslaughter injection of NaCl (in Russian)

    E.G. Shoumkov and N.P. Gorbataya

22. A study into physico-chemical and structural changes of collagen tissue by means of a differential thermal analysis (in Russian)

    N.N. Touzova, M.N. Patrashev and O.O. Babloyan

23. A study of ultrasonic effect upon the properties of meat proteins (in Russian)

    Yu.F. Zayas and N.A. Strokova

24. The systematic variation in toughness within muscle and some of its implications

    L.J. Hansen

25. Composition biochimique et ten drete de la viande de boeuf

    G. Masson and J.R. Moreau

26. A study into mutton food value. I. Morphological composition (in Russian)

    N.N. Shishkina, L.A. Sokolova and G.Y. Filinova

27. A study into the relation between meat sensory evaluation and its physico-chemical characteristics (in Russian)

    G.L. Solntseva and G.P. Dinariyeva

28. Boar meat: Tests for taint and consumer response

    C.G. Stinson, L.H. Tucker, G.M. Weiss and A.H. Martin

29. Investigations on the influence of transport upon the appearance, run and ceasing of stress reaction in calves and pigs and its impact on the technological qualities of meat

    N. Nesterov, Tr. Tomov, Ar. Krustov, N. Sedloev

30. Changes in meat derived from fattened cattle as a consequence of treatment before slaughter (in German)

    B. Sabljić and Petričević

31. Studies on weight gain, output and quality of meat from lambs castrated by elastration

    L. Ivanov, O. Neichev, D. Katsarov, P. Velinov, T. Yanev and E. Markov

32. Addition d’un anti-oxygene (BHT) dans l’alimentation du porc male castre: Constitution des graisses et residus tissulaires

    B. Desmoulin, G. Pascal and G. Durand

33. Microstructural indices of meat ageing in cure (in Russian)

    V.I. Plotnokiv and A.A. Belousov

34. Penetration of intravascularly injected pickle ingredients into shoulder muscles

    R. Tadić, M. Nadj, B. Mihalović and Draganović

35. On the role of penetration activators during brine pumping of meat (in Russian)

    A.S. Bolshakov, V.G. Boreskov and N.N. Mizeretsky

36. Investigation of the effect of heat processing conditions on canned ham taste, aroma an other characteristics (in Russian)

    A.S. Bolshakov, E.F. Oreshkin and G.L. Solntseva

37. Hydrodynamic pecularities of the process of high-temperature continuous extraction of gelatin (in Russian)

    A.N.Bogatyryov and N.N. Mizeretsky

38. The quality of beef bone fat as effected with technological factors (in Russian)

    A.N.Bogatyryov and N.N. Mizeretsky

39. Investigations of the oxidation degree of pork subcutaneous adipose tissue at low above-zero and subcryoscopic storage temperatures (in Russian)

    L.D. Vasilyeva and A.I. Piskarev

40. Heat-physical properties of cryogenic freezing of meat and raw endocrine enzymatic materials (in Russian)

    N.A. Alexandrea, V.V. Ilyukin and E.I. Kauktcheshvii

41. A study into the process of vibrocutting of boneless meat and fat raw materials (in Russian)

    T.V. Tchizhikova, N.N. Mizeretsky and V.I. Ivashov

42. Aspects regarding hygiene and technology in wrapping beef hindquarters in PVC film

    O.S. Braathen

43. Changes in the lipid fraction during the ripening of ”pure pork” salami

    L. Cerisse, U. Bracco, I. Horman, T. Sozzi and J.J. Wuhrmann

44. Use of carbon dioxide and oxygen for extending shelf life of pre-packaged fresh beef

    D.S.Clark and C.P. Lentz

45. Effect of fluorescent light on and ultraviolet energy on the rate of discolouration of fresh pre-packaged beef

    D.E. Hood

46. Depletion of nitrite in heated meat products during storage

    W.J. Olsman and B. Krol

47. Some current observations on the occurrence and formation of N-nitrosamines

    W. Fiddler, E.G. Petrowski, J.W. Pensabene and A.E. Wasserman

48. The residual levels of nitrite in cured meat products

    O.E. Kolari and W.J. Aunan

49. Increasing the resources of animal protein due to the rational utilization of cattle slaughtering products, to technology improvement and to the use of animal and plant additives in meat production (in Russian)

    V. Gorbatov

50. Emulsion characteristics and processing feasibility of sausage products incooperating unconventional protein sources

    R.F. Plimpton, H.W. Ockerman, V.R. Cahill, J.C. Potter and K. Neer

51. Meats and structured vegetable proteins

    L. Sair

52. Meat analogs of soy – A summary of uses and labelling policy in meat products

    R.H. Alsmeyer

53. A new perspective protein source for sausage production

    G. Uzunov and L. Tsolova

54. An apparatus for microslide immune diffusion (German and English)

    H.J. Langner

55. Pesticide and heavy metal residues in Canadian meats

    B. Gorenstein and J.D. Sproule

56. Correlation between pesticide residues in blood of hogs and pesticide residues in their tissues and organs

    V. Višacki

57. Tendency in the requirements of qualified personnel following the process of concentration and specialization in the meat industry

    N. Nesterov, I.V. Boutansky, I.V. Karaivanova and A. Hadjistoicheva

58. The effect of ageing time and temperature on vacuum packaged beef

    W.R. Usborne, E. Essof and W.A. Gillis

59. Studies on the reduction of thermal resistance of microorganisms and on the improvement of thermal conductivity in meat products (in German)

    K. Kniewallner and O. Prändl

60. Contraction provoquee par le froid dans les muscles de veau

    A. Laccourt

61. Recent developments in the analysis of meat texture

    D.W. Stanley

62. Ripening of German Salami type dry sausages with lactobacilli and micrococci starter cultures (in German)

    G. Reuter

63. Radappertization of meats- present status

    E. Wierbicki and R.W. Baker

64. Influence of several physical and chemical properties of meat on tenderness

    W.A. Gillis and W.R. Usborne

65. N-Nitrosamines as potential food carcinogens

    J.K. Foreman

66. Process engineering

    W.T. Force

67. High dose radiation processing of poultry and seafood products

    E. Wierbicki, A. Anellis, J.J. Killoran, E.L. Johnson, M.H. Thomas and E.S. Josephson