1973

Additional information

A The biochemistry of post mortem muscle

1. The biochemistry of rigour mortis and cold contracture

   J.R. Bendall

2. The effect of cattle preslaughter maintenance on the biochemical indices of muscular tissue (in Russian)

   E.G. Shoumkov and N.P. Gorbataya

3. The effect of cattle preslaugter maintenance on the biochemical indices of muscular tissue (in English)

   E.G. Shoumkov and N.P. Gorbataya

4. Biochemical analyses of ante-mortem meat samples. Relationships with meat quality in pigs

   L. Pierterse, P.G. van der Wal and W. Sybesma

5. Some observations on electrical stunning techniques in relation to biochemical and quality factors in pork

   M. Hatton and P.W. Ratcliff

6. Different electric stunning methods and the effect on some quality traits in pigs

   P.G. van der Wal, W. Groen and W. Sybesma

7. On the post-mortem breakdown of glycogen and ATP in skeletal muscle

   R. Hamm, R. Dalrymple and K. Honikel

8. The time course of rigour mortis in pig muscle. Registration in different muscles by different methods

   W. Sybesma and P.G. van der Wal

9. Some data concerning rigor development in muscle of pigs

   W. Sybesma

10. Immunologic studies on pale soft exudative muscle in pigs

    G. Uzunov

11. Very quick chilling of calves and pigs

    P.C. Moerman and L. te Wechel

12. Early postmortem measurement of meat quality

    G. Eikelenboom, D.R. Campion, R.G. Kauffman and R.G. Cassens

13. Effects of elevated storage temperature and changes in method of carcass suspension on beef tenderness

    G.C. Smith, R.L. Hostetler and Z.L. Carpenter

B Conservation of refrigerated beef

1. Conservation de la viande bovine refrigeree. Preface
2. I. Conservation de la viande bovine refrigeree: Transformations biochemiques du muscle et qualite de la viande

   C. Valin

3. II. Conservation de la viande bovine refrigeree: Aspects microbiologiques

   M. Catsaras

4. III. Conservation de la viande bovine refrigeree: Aspects technologiques

   R. Rosset

5. Ultrastructural and biochemical changes in the muscular tissue of chilled beef as related to storage procedures (in Russian)

   A.A. Belousov, L.V. Koulikovskaya, A.I. Piskaryov, E.V. Gounarand G.Z Yakoubov

6. Ultrastructural and biochemical changes in the muscular tissue of chilled beef as related to storage procedures

   A.A. Belousov, L.V. Koulikovskaya, A.I. Piskaryov, E.V. Gounar and G.Z Yakoubov

7. The fate of intramuscular connective tissue in aged beef

   D.W. Stanley and R.G. Brown

8. Evolution of myofibrillar proteins, rheological properties and water-holding capacity of beef muscle during long time storage at low temperature and in low relative humidity (in French)

   B.L. Dumont and C Valin

9. On the oxidation of myoglobin to metmyoglobin during the storage of chilled beef

   D.A. Ledward

10. On some changes in muscle proteins occurring under the action of bacterial proteases E-30

    N. Nesterov, A. Grozdanov, P. Velinov and P. Konishev

11. Conservation de la viande bovine sous emballage plastique, sous vide ou en atmospheres controlees: Aspects biochemiques et microbilogiques

    J. Fournaud, P. Sale and C. Valin

12. La conservation de la viande bovine a l’etat refrigere en atmosphere controlee

    E. Garcia Matamoros and A. Moral Rama

13. The microflora developing aerobically on beef after ageing in vacuo

    J.T. Patterson and J.P. Sutherland

14. Studies on some methods and means for increased storage life of freshly cooled poultry meat at temperatures above 0°C

    Ts. Zahariev, S. Mitkov, L. Georgiev, T. Nikolova and D. Dinchev

15. Packaging systems for the protection of fresh beef during shipment and storage

    G. Smith and Z.L. Carpenter

16. Anatomical cutting after muscle groups of different species for the needs of catering establishments and retail (in Russian)

    I. Butanski, A. Petko, P. Velinov, D. Katsarov, L. Ivanov, Ye. Markov, T. Yanev, M. Livinenko and M.I. Radeva

17. Au sujet d’une epreuve de tolerance au saccharose chez des porcs Pietrain et Large White

    G. Monin and M. Henry

18. Recherchers sur le caryotype des porcs a viande exsudative eleves en systeme industriel

    St. Oprescu, I. Arisanu, T. Lourintz and V. Nedelniuc

19. Evolution avec l’age des caracteristiques metaboliques et contractiles des muscles de bovins

    A. Larcourt

20. Shear value of beef longissimus dorsi in relation to muscle fibre type and size

    J. Wismer-Pederson, A. Juel Møller, B. Bech Anderson and T. Liboriussen

21. Einige Untersuchungen der Fleisch- und Fettqualität bei Renntieren

    von Ellef Vold

C Méthodes de controle en usine et prélévements pour les laboratoires spécialisés

1. Quality and quality maintenance

   M. Jul

2. Variations de la composition du Jambon de Paris en fonctio du lieu de prelevement

   C. Schimann and R. Goutefongea

3. Bakteriologische Untersuchungen von Halbfabrikaten ausgewählter Fleischwaren und deren Auswertung

   Th. Schmidhofer and W. Dieterich

4. Improved methods for enumerating staphylococci and detecting staphylococcal enterotoxin in meat foods

   R.M. Julseth and R.P. Dudley

5. A rapid method for the determination of fat in meat and meat products

   R. Nilsson and K. Kolar

6. Apparatus for the measurement of meat and meat product water activity ( aw)

   I. Kondakov and N. Dimitrova

7. Study of justifiability application of different point systems for organoleptic evaluation of meat products (in Russian)

   J. Joksimovic

8. Kontrollen bei der Hitzekonservierung von Fleischgerichten in Folienpackungen

   K. Tändler

9. Influence d’un cycle congèlation-dècongèlation á diffèrents stades de maturation sur la tendretè de la viande de bovin mesurèe par cisaillement

   J. Kopp

10. Deformation-relaxation characteristics of beef meat under axial compression (in Russian)

    A.V. Gorbatov, A.N. Poznyshev and E.K. Nairi

11. Deformation-relaxation characteristics of beef meat under axial compression (in English )

    A.V. Gorbatov, A.N. Poznyshev and E.K. Nairi

12. Inflúence de l’èpaisseur initiale de l’ènchantillon sur les grandeurs caractèristiques du cisaillement des viandes

    P. Sale and C. Touraille

13. Comparative histologic study on local and imported luncheon meat in Greece

    A. Rantsios

D Elevage et qualitè des carcasses et des viandes

1. Apprèciation de l’aptitude du jambon de porcs Piètrain x Large White- et Hampshire x Large white á la transformation en Jambon de Paris

   B. Jacquet and P. Sellier

2. Physical and chemical characteristics of the camel-back condition in lamb carcasses as influenced by diet

   R.F. Plimpton jr., T.E. Crowl, H.W. Ockerman, C.F. Parker and R.R. Motycka

3. Carcass composition and some quality characteristics of muscle tissue as affected by the age and the weight of pigs at slaughter

   A. Ognjanovic, V. Peric and S. Josipovic

4. Correlation between muscle fibre diameter and some characteristics of lamb

   A. Ognjanovic, S. Karan-Djurdjic, V. Kostic and V. Peric

5. Index de densité des jambos isolés de l’ensemble de la carcasse de porc

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

6. Ultrasonic determination of in vivo carcass composition of cattle

   N.M. Tulloh, Tg. Truscott and C.P. Lang

7. Studium des Nährwertes von Hammelfleisch (In Russian)

   L.A. Sokolova, M.M. Tchirikova and N.N. Shishkina

8. Studium des Nährwertes von Hammelfleisch (In German)

   L.A. Sokolova, M.M. Tchirikova and N.N. Shishkina

E Matières grasses dans les produits carnés incidences technologiques de leur qualité

1. Technological role of animal fats in the production of comminuted meat products (in Russian)

   V.M. Gorbatov, N.P. Janoushkin, A.A. Sokolov and Yu. F. Zayas

2. Technological role of animal fats in the production of comminuted meat products (in English )

   V.M. Gorbatov, N.P. Janoushkin, A.A. Sokolov and Yu. F. Zayas

3. Evolution de certaimes caractéristiques des tissus adipeux de porc au cours du stockage à l’état congelé

   J.P. Girard, Ch. Castang and R. Goutefongea

4. Changes in the lipid component of canned pork products

   G. Manev and L. Bliznakova

5. A study into the fatty acid composition and the physico-chemical indices of bone fat and methods for improving its quality (in Russian)

   V.M. Gorbatov, S.G. Liberman, M.L. Faivishevsky, A.A. Shmidt and I.U. Yusoupova

6. A study into the fatty acid composition and the physico-chemical indices of bone fat and methods for improving its quality (In English)

   V.M. Gorbatov, S.G. Liberman, M.L. Faivishevsky, A.A. Shmidt and I.U. Yusoupova

F Matières dans les produits carnés. Incidences nutritionnelles

1. On the value of fats in meat products (in German)

   L. Kotter, H. Schmidt and H. Winter

2. On the value of fats in meat products (In English)

   L. Kotter, H. Schmidt and H. Winter

3. On the occurrence of fatty acids in animal fats (in German and English)

   E. Hauser, H.-J. Heiz and H. Schmidt

4. Characteristics of lipids in swine receiving diets with added BHT (in French)

   G. Pascal and B. Desmoulin

G Valeur alimentaire et hygiénique

1. Cadmium in Fleisch und Organen von Schlachtrinders

   W. Kreuzer, B. Sansoni, W. Kracke and P. Wibmath

2. Effect of some additives used in meat processing on the growth and toxin production of A. Flavus (in Russian)

   D. Dintchev

3. The biological value of meat loaves produced by means of superhigh frequency heating (in Russian)

   A.I. Pedenko, N.S. Nakonetchny, I.V. Lerina, T.S. Belova, L.F. Tkatchenko, I.A. Bogov, A.S. Bolshakov and A.K. Fomin (In Russian)

4. The biological value of meat loaves produced by means of superhigh frequency heating (in English)

   A.I. Pedenko, N.S. Nakonetchny, I.V. Lerina, T.S. Belova, L.F. Tkatchenko, I.A. Bogov, A.S. Bolshakov and A.K. Fomin

5. Traitement des viandes par irradiation. II: Effet aur la vitamine B12 et les lactobacilles

   J.R. Moreau, C. Simard and R.A. Lachange

6. Effect of breed and diet on fatty acid composition of porcine adipose tissue

   H.B. Hedrick,F.J. Villegas, T.L. Veum, K.L. McFate and M.E. Bailey

H Bactériologie

1. A study into the role of denitrifying microorganisms in sausage production (in Russian)

   V.I. Maroushkina and M.M. Mikhailova (In Russian)

2. A study into the role of denitrifying microorganisms in sausage production (in German)

   V.I. Maroushkina and M.M. Mikhailova

3. Growth and activity of Str. Faecalis isolated from pasteurized canned meats and changes in them after radurization with different doses of gamma rays

   M. Stoychev, G. Djedjeva, N. Dimitrova and R. Brankova

4. Der Einfluss von pH-Wert, Temperatur und Salzegehalt auf die Nitratreduktaseaktivität des Mikrokokkenstammes Mᵢᵢᵢ

   E. Puolanne

5. The occurence of Vibrio in the microflora of Wiltshire cured bacon sides

   G.A. Gardner

6. A rationale for the safety of canned shelf-stable cured meat: Protection=destruction + inhibition

   H. Pivnick and A. Petrasovits

I Traitements thermiques

1. The influence of freezing time post mortem and storage time of frozen porcine M. Longissimus dorsi on diffusion of brine and the characteristics of the muscles: I. Study of the influence on NaCl diffusion and pH, WHC and plasticity

   S. Rahelic, L. Jovanovic and V. Pribiě

2. Effect of method of freezing and thawing on the processing of the cooked ham (in French)

   B. Jacquet and R. Tomassone

3. A study into the condition of frozen meat products during storage and transportation in special containers (in Russian )

   A.N. Lepilkin, S.I. Nozdrin, A.M. Tertychny and V.V. Zotov (In Russian)

4. A study into the condition of frozen meat products during storage and transportation in special containers (in English)

   A.N. Lepilkin, S.I. Nozdrin, A.M. Tertychny and V.V. Zotov

5. On thermolysis of meat proteins

   V. Mihalyi, E. Zural and L. Kormendy

6. Some effects of added water and salt on the cooking losses of meat

   M.D. Ranken

7. The role of hypoxanthine in the development of meat taste and aroma (in Russian)

   Yu.N. Lyaskoskaya and G.A. Safronova (In Russian)

8. The role of hypoxanthine in the development of meat taste and aroma (In English)

   Yu.N. Lyaskoskaya and G.A. Safronova

9. A study of the effect of super-high frequency energy on the quality characteristics of quick-frozen semi-prepared meat during cullinary processing (in Russian )

   Yu.F. Zayas, L.V. Rebane, N.A. Zhizhokina, R.A. Khromova, L.I. Isotova, V.A. Boravsky and S.A. Bolshakov (In Russian)

10. A study of the effect of super-high frequency energy on the quality characteristics of quick-frozen semi-prepared meat during cullinary processing (in German)

    Yu.F. Zayas, L.V. Rebane, N.A. Zhizhokina, R.A. Khromova, L.I. Isotova, V.A. Boravsky and S.A. Bolshakov (In German)

11. Analytical studies into the process of sausage thermal treatment (in Russian)

    O.G. Karpova and A.M. Brazhnikov (In Russian)

12. Analytical studies into the process of sausage thermal treatment (in German)

    O.G. Karpova and A.M. Brazhnikov (In German)

13. Thermal processing

    H.R. Nordin, G. Webb, T. Burke, L.J. Rubin and D. van Binnendyk

14. Ultrasonic spraying of thermolabile materials and their drying in the acoustic field (in Russian)

    Yu.F. Zayas and V.B. Pento (In Russian)

15. Ultrasonic spraying of thermolabile materials and their drying in the acoustic field (in English)

    Yu.F. Zayas and V.B. Pento (In English)

J Protéines non musculaires

1. Some physico-chemical properties of connective tissue proteins (in Russian)

   S.A. Kasparyants, V.M. Gorbatov, O.O. Babloyan and L.R. Balod

2. Some physico-chemical properties of connective tissue proteins (in English)

   S.A. Kasparyants, V.M. Gorbatov, O.O. Babloyan and L.R. Balod

3. An electromicroscopic study of changes in ossein structure during its treatment (in Russian)

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

4. An electromicroscopic study of changes in ossein structure during its treatment (in German)

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

5. Preparation of films from collagen-containing raw materials as influenced with some technological factors (in Russian)

   V.M. Gorbatov, O.O. Babloyan, L.R. Balod and S.A. Kasparyants

6. Preparation of films from collagen-containing raw materials as influenced with some technological factors (in English)

   V.M. Gorbatov, O.O. Babloyan, L.R. Balod and S.A. Kasparyants

7. The utilisation of slaughter animals’ blood as a protein additive in the manufacture of meat products (in Russian)

   N.E. Smirnitskaya, L.K. Zyrina, L.P. Ovtchinnikova and V.I. Filimonova

8. The utilisation of slaughter animals’ blood as a protein additive in the manufacture of meat products (in German)

   N.E. Smirnitskaya, L.K. Zyrina, L.P. Ovtchinnikova and V.I. Filimonova

9. The substitution of meat in sausage emulsions by modified fish protein preparations

   M. Naczik,P. Bykowski and Z. S. Gdańsk

10. The utilisation of some protein additives and phosphates to improve the technology for canned comminuted meats (in Russian)

    V.A. Graf

11. The utilisation of some protein additives and phosphates to improve the technology for canned comminuted meats (in English)

    V.A. Graf

12. Formulation and comparative evaluation of soy proteins in meat food products

    R.N. Terrell

13. Détection des protéines de soya ou de lait dans les produits de viande stérilisés ou non

    A. Frouin, C. Barraud, D. Jondeau

K Additives

1. Enzymatic breakdown of added tripolyphosphate and diphosphate in meat

   R. Neraal and R. Hamm

2. Some observations on the water-holding capacity of meat

   N. Ando, T. Ohashi, T. Ito

3. Essai de certaines méthodes pour la conservation de la qualité et pour le prolongement de la durée de conservation de la viande hachée

   N. Tutundjiev and A. Gakev

4. Some aspects of colour formation in meat products (in Russian )

   V.V. Palmin, V.K. Prizenko, T.A. Fyodorova and O.A. Loginova

5. Some aspects of colour formation in meat products (in English)

   V.V. Palmin, V.K. Prizenko, T.A. Fyodorova and O.A. Loginova

6. Composition du pigment des viandes salées

   A. Frouin and J.P. Cordier

7. The influence of nitrite on cured pork flavour

   W. Ockerman, J.P. Hadden and V.R. Cahill

8. The effect of sodium nitrite on the organoleptic properties of processed meat products

   R. Skjelkvaale, M. Valland and H. Russwurm jr.

9. Recent studies on the role of sodium nitrite and sodium nitrate in cured meat products

   H.K. Herring

10. Inhibition of enterobacteriaceae, including salmonellae, in meats caused by nitrite (in German)

    L. Leistner, H. Hechelmann and K. Uchida

L Produits secs

1. The association of protein solubility with physical properties in a fermented sausage

   J.T. Klement, R.G. Casses and O.R. Fennema

2. Changes in non-protein nitrogen compounds during dry sausage ripening

   N. Dierick, P. Vanderkerckhove and D. Demeyer

3. Stoichiometry of carbohydrate fermentation during dry sausage ripening

   A. de Ketelaere, D. Demeyer, P. Vandekerkhove and I. Vervaeke

4. Specificity of lipolysis during dry sausage ripening

   D. Demeyer, J. Hoozee and H. Mesdam

5. The influence of a vibrio strain on the ripening of dried hams

   E. Petäjä and F.P. Niinivaara

6. A contribution to the investigation on pure and conjoint cultures of streptococci and micrococci in the ripening of sausages

   M. Šutić and J. Joksimović

7. Application industrielle de levains microbiens en boullion lors dela fabrication du saucisson sec bulgare

   St. Djevizov

M Salaison

1. Microstructural and physicochemical changes of the muscular tissue during meat curing by means of needleless pumping of brine (in Russian)

   A.S. Bolshakov, V.G. Boreskov, A.A. Belousov and V.I. Plotnikov

2. Microstructural and physicochemical changes of the muscular tissue during meat curing by means of needleless pumping of brine (in German)

   A.S. Bolshakov, V.G. Boreskov, A.A. Belousov and V.I. Plotnikov

3. The diffusion of brine ingredients (single ions) in the swine thigh muscles

   B. Draganović, S. Stanković and M. Nadj

4. Charakteristiken der Intermuscular Injizierten Pökellake in die Muskeln des Schweinshinterschinkens

   R. Tadić, M. Nadj and B. Draganović

5. Fabrication du jambon de Paris par saumurage avant rigor mortis

   R. Goutefonga and C. Schimann

N Varia

1. A criterion of the quality of multiphase disperse systems separation and its application to the process of slaughter animals’ blood separation (in Russian)

   A.N. Bogatyryov, V.M. Tchesnokov and V.P. Toutevitch and N.N. Mizeretysky

2. A criterion of the quality of multiphase disperse systems separation and its application to the process of slaughter animals’ blood separation (in English)

   A.N. Bogatyryov, V.M. Tchesnokov and V.P. Toutevitch and N.N. Mizeretysky

3. Characteristics of effluents from meat packing plants

   I. Roussev, L. Zlatin and N. Tomov

4. Meat problems in French speaking Africa (in French)

   J. Rozier

5. Characteristics in world meat production, consumption and trade (in French)

   O. Gajger, A. Ognjanović and M. Županjevac

Technical program

Discussions

1. La recherche sur la viande en france

   B.L. Dumont

2. Discussion of
3. Session A Biochemistry: Introductory remarks to Rapport Principal – Thème Général A

   J.R. Bendall

4. Discussion of session B Refrigarated storage
5. Discussion of session C Quality and maintenance

   M. Jul

6. Discussion of session D Meat quality
7. Discussion of session E Meat fats and technological quality
8. Discussion of session G Nutritive value and hygiene
9. Discussion of session H Microbiology
10. Discussion of session I Heat treatments
11. Discussion of session J Meat proteins
12. Discussion of session K Additives
13. Discussion of session L Dried products
14. Discussion of session M Sausages
15. Discussion of session N Varia