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1974

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The stress syndrome and meat quality

    A Genetics growth and development

    1. Genetics growth and development

      M.J. Clancy

    2. Methods for prediction of pale soft exudative pork

      G. Eikelenboom and W. Sybesma

    3. The effect of body and selection on skeletal muscle fibre types in mammals

      H.M. Gunn and A.S. Davis

    4. The inheritance of meat quality in pigs

      P. McGloughlin and J.V. McGloughlin

    5. The influence of growth factors on quantity and composition of fat tissue in beef carcasses (in German)

      I. Schön

    B Physiology

    1. Physiology

      D. Lister

    2. Water, sodium and potassium in porcine skeletal muscle

      G. Monin, A. Lacourt and M. Henry

    3. Halothane and the stress syndrome in pigs

      J.V. McGloughlin and C. Mothersill

    4. Morphology of muscle fibres from pigs anaesthetized with halogen

      C. Mothersill and J.V. McGloughlin

    C Muscle biochemistry

    1. Muscle biochemistry

      J.V. McGloughlin

    2. Degradation of porcine muscle proteins by blood lysosomal proteinases

      M.E. Bailey and M.K. Kim

    3. The ATPase activity of myosin and ATP yield as effected with a depolarising myorelaxant brothyline (in Russian)

      L.L. Bortkevitch and N.N. Krylova

    4. Post-mortem glycolysis in Semitendinosus, Psoas and Longissimus dorsi muscles of captive bolt slaughtered and anaesthetized boer goats (Capra hicus)

      J.J.A. Heffron, J.H. Dreyer and R.T. Naude

    5. Post-mortem changes and ATPase activity of bovine skeletal muscle

      C. Mothersill and J.V. McGloughlin

    D Handling, transport and slaughter

    1. Handling, transport and slaughter

      W. Sybesma

    2. Death of pigs in Great Britain during and after their transportation

      W.M. Allen and L.P. Smith

    3. A standardised procedure for the preslaughter treatment of pigs to be tested for meat quality

      P.A. Barton

    4. The effect of cattle stunning with electric current of various frequencies upon certain meat qualities (in Russian)

      N.M. Krekhov, P.P. Veselova, A.A. Belousov and V.I. Plotnikov

    5. Pre- and intra-mortal blood pressure and heart rate measurements on pigs for slaughter (in German)

      E. Schaner and G. Schiefer

    6. Transport test of pigs for slaughter (in German)

      E. Schaner and G. Schiefer

    7. Fat tissue, an important parameter for real supply levels (in German)

      L. Schoen

    8. pH1 and ultimate pH values in factory killed pigs

      P.J.V. Tarrant

    9. Clinical aspects of cattle and pig preslaughter stress and their importance for meat quality evaluation (in Russian)

      D.M. Teternik, V.S. Avsyukevitch and N.A. Polevodov

    10. The effect of various stunning methods upon bleeding, meat digestibility and changes in carbohydrate-phosphoric compounds (in Russian)

      V.N. Zhoulenko

    Nitrites and nitrosamines in processed meats

      E Medical aspects

      1. Medical aspects

        R.G. Cassens

      2. Some chemical studies on the nitrosamine problem with respect to bacon production

        R.L. Patterson and D.S. Mottram

      3. Reconstitution dechlorination of DDT during meat cooking and nitrite inhibition of the process (in Russian)

        I.A. Shoumkova, I.N. Karpova, L.D. Rouzankova and L.I. Alexeyeva

      F Chemistry

      1. Chemistry

        M. Ranken

      2. Studies on nitrosoheme photodecomposition (cured meat pigment) (in French)

        A. Frouin, M. Thenot and D. Jondeau

      3. Contribution to the study of the linkage of sodium nitrite to the myofibrillar fraction of pig muscle (in French)

        R. Goutefongea, M. Renerre and C. Valin

      4. Changes of nucleotides and their decomposition products in the process of meat curing and cured meat heating (in Russian)

        Y.N. Lyaskovskaya and G.A. Safronova

      5. The elimination of residual nitrite and nitrosamines from cooked sausage production (in Russian)

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

      6. A chemiluminescent analysis of the quality of ready-to-cook meats (in Russian)

        N.N. Shishkina,T.I. Yourtchenko and V.A. Veselevosky

      7. Cured meats with reduced nitrite preserved by radappertisation

        E. Wierbicki, F. Heiligman and A.E. Wasserman

      G Microbiology

      1. Microbiology (in German)

        L. Leistner

      2. Industrial application of strain P4 in the production of raw dried sausages in the People’s Republic of Bulgaria

        S. Djevizov

      3. A study into the influence of useful commercial strains on biochemical and organoleptical qualities of canned ham ‘Vetchina’ produced according to an accelerated Technology (in Russian)

        V.M. Gorbatov, A.E. Mikhailova, V.I. Maroushkina, M.M. Mikhailova and N.V. Loudanova

      4. Some observations about the heat resistance of Enterococci in pork meat suspensions

        J.H. Houben

      5. Bacterial stability of vacuum packed Wiltshire bacon cured with and without nitrate

        B.G. Shaw

      6. The SCS medium for Clostridium perfringens detection in meat and meat products (in Russian)

        E.F. Tsyss and N.P. Stratilova

      H General papers on meat processing

      1. General papers on meat processing (in German)

        F.P. Niinivaara

      2. Distribution of polyphosphates in cooked hams (in French)

        A. Cantoni, G. Kantartzis and E. Bianchi

      3. Determination of ‘Loukanka’ weight losses during drying by following dry substance changes (in French)

        A. Gakev and T. Yanev

      4. Effect of initial level of contamination and processing temperatures on final Bologna product characteristics and microbial load

        H.W. Ockerman, R.F. Plimpton and D.W. Long

      5. Emulsion product acceptability as affected by levels of boar pork and levels of fennel spice

        R.F. Plimpton, H.W. Ockerman and D.M. Green

      6. The influence of mechanical treatment of cured muscles on some characteristics of pasteurized canned pork

        S. Rahelic, V. Pribis and Z. Vicevic

      7. The influence of the presence of fat on the water-binding properties of meat proteins

        J. Schut and F. Brouwer

      8. A study into the effect of fat upon the quality of cooked sausage and upon their protein-fat-water ratio (in Russian)

        G.L. Solntseva, G.P. Dinariyeva, A.A. Sobyanina, A.N. Sourkova and I.D. Khoroshkova

      9. Milk co-precipitates in sausage manufacture

        M.A. Thomas, P.A. Baumgartner and K.A. Hyde

      Packaging fresh and cured meat

        I Metabolism of meat in the package

        1. Metabolism of meat in the package

          D.E. Hood

        2. Increasing the storage life of hash by ionising radiation. I. Changes in fats and organoleptic qualities

          N. Dimitrova, S. Tencheva and R. Brankova

        3. Gas packaging: The effect of various gas packages on colour of fresh beef

          M. O’Keefe, D.E. Hood and M.G. Harrington

        4. The colour and stability of vacuum packed Wiltshire bacon cured with diminishing quantities of nitrite

          D.B. MacDougall

        J Quality of packaged meat

        1. Quality of packaged meat (in German)

          G. Heinz

        2. The inhibitory effect on intravenously administered sodium ascorbate on the discolouration of fresh beef

          D.E. Hood

        3. Processing of PSE and normal hams

          J.F.G. Klingbiel, R.T. Naude and R. Van Essen

        4. Volatile fatty acid contents in beef (in Russian)

          N.N. Krylova and K.I. Bazarova

        5. The chemical composition and the food value of pork lean and fat used for sausage production (in Russian)

          N.N. Krylova, R.M. Salavatoulina and V.A. Alexakhina

        6. Studies on the technological properties of pork and beef frozen prior to and after the onset of rigour mortis (in German)

          B. Skenderovic and M. Rankov

        7. The food value of mutton at different ages (in Russian)

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

        8. Investigations on backfat from selected pig groups (in German)

          E. Vold

        K Changes during storage

        1. Changes during storage

          G.A. Gardner

        2. Morphological changes in psychrophilic bacteria during nitrogen-storage of chilled meat (in Russian)

          L.V. Koulikovskaya, G.A. Balandina and A.1. Piskaryov

        3. Extending the package life of fresh beef through sanitation and formulated gaseous atmospheres

          H.D. Naumann and K.K. Balasundaram

        4. The survival of potential food poisoning bacteria in vacuum packaged meat

          J.T. Patterson and P.A. Gibbs

        L General papers on packaging

        1. General papers on packaging

          A.A. Taylor

        2. Effect of the time interval for temperature measurement on the precision of F-value measurement

          I. Baytchev

        3. Changes in some qualities of canned poultry meat during storage (in Russian)

          V.A. Gonotsky, K.I. Lobzof, T.I. Lomayeva and V.I. Khlebnikov

        4. The biological value of meat produced by SHF heating (in Russian)

          E.G. Shoumkov and L.T. Boulgkova

        5. Utilisation of chromium-plated steel cans in canned meat production

          N. Simic and G. Djordjevic

        Refrigeration freezing and thawing

          M Engineering problems-The cold chain

          1. Engineering problems – The cold chain

            T. Nilson

          2. A re-examination of the factors affecting chilling of beef carcasses

            C. Bailey

          3. A heat metric study of meat refrigeration and shrinkage (in Russian)

            V.G. Fyodorov, L.V. Andreyeva and D.N. Ilyinsky

          4. Some peculiarities of heat- and mass-transfer during meat thawing in SHF current field (in Russian)

            I.A. Rogov, S.V. Nekroutman, E.G. Touryansky and V.A. Yasyreva

          N Biochemistry and biophysics

          1. Biochemistry and biophysics (in French)

            A. Lacourt

          2. Changes in meat properties during freezing in relation to the extent and other characteristics of autolytic processes (in Russian)

            L.T. Alyokhina, N.K. Zhouravskaya, N.P. Yamoushkin and V.A. Yasyreva

          3. A comparative study of fibrillar and soluble collagen by means of infra red spectrometry (in Russian)

            V.M. Gorbatov, O.O. Babloyan, M.A. Borisova, L.R. Komisarova and P.M. Golovanova

          4. Evolution with age of metabolic characteristics of some lamb muscles in relation to protein synthesis in vivo (in French)

            A. Lacourt and M. Arnal

          5. The release and changes in the activity of lysosomal muscle enzymes during chilled meat storage (in Russian)

            P.E. Pavlovsky and E.I. Simbiryova

          6. Changes in the fine structure of single muscle fibres

            C.A Voyle

          O Microbiology

          1. Microbiology

            P. Zeuthen

          2. Deep frozen minced-beef: Bacteriological quality (in French)

            M. Catsaras and D. Grebot

          3. Occurrence of the tribe Klebsielleae in refrigerated meat and meat products (in German)

            H. Hechelman, Z. Bem, K. Uchida and L. Leistner

          4. The effects of washing lamb carcasses

            C.A. Kelly, J.F. Dempster and A.J. McLoughlin

          P Quality of chilled frozen meat

          1. Quality of chilled frozen meat

            R.L. Joseph

          2. Effectiveness of enzymatic tenderization of beef in meeting consumer demands

            H.F. Benholdt and E.I. Pritchard

          3. Influence of feed intensity on carcass quality and other properties of meat

            S. Cepin

          4. Influence of the method of breeding on yield and meat quality of fattened lambs

            B. Dzinleski, J. Sokarovski, T. Tokovski, N. Jordanovski, S. Belikovski and K. Petkov

          5. Beef quality resulting from muscle boning of unchilled carcasses

            R.L. Hendrikson, S.N. Falk and R.D. Morrison

          6. Investigation of chemical changes during storage of frozen meat (in German)

            K. Hofmann, E. Bluchel and K. Baudisch

          7. The effect of chilling rate, ageing and suspension on beef quality

            R.L. Joseph

          8. Studies on the changes in the retinol and thiamine content of pork liver and muscles after sharp freezing and long cold storage

            N. Nesterov and N. Kozhuharova

          9. A study into elasto-resilient and strength characteristics of beef with reference to its tenderness (in Russian)

            B.A. Nickolayev, A.F. Baranov and Yu.F. Zayas

          10. A study into the effect of microwave pre-heating and of freeze-drying upon pork quality (in Russian)

            Yu.F. Zayas, L.I. Izotova and N.K. Zhouravskaya

          Rapporteurs papers

          1. The adoption of latest scientific information in framing food legislation

            Rappourteurs: C.K. Hetherington (Canada), J. Meester (the Netherlands), B. Eriksson (Sweden), T.J. Coomes (UK), D. Houston (USDA), V. Oluski (Yugoslavia), V. Enggaard (Codex Alimentarius/Denmark), A. Brinker (EU legislation/Denmark)