1975

Additional information

Invited lectures

1. Biochemie des Fleisches

   R. Hamm

2. Fleisch und Fleischerzeugnisse, Mikrobiologie, Hygiene

   E. Hess

3. Abteilung “Erzeugung und Technologie von Fleisch und Fleischprodukten”

   B. Krol

4. The nutrient value of meat based on the lipids for brain

   M.A. Crawford

5. Mikrobiologie und Hygiene der Fette tierischen Ursprungs

   O. Prändl

6. Erzeugung und Technologie der Fette tierischen Ursprungs

   A.L. Prabucki

7. Übersichtsvortrag zur Abteilung ” Einsatz und Technologie der Hilfs- und Geschmacksstoffe”

   L. Kotter

8. Schadstoffe in Lebensmitteln tierischer Herkunft

   C. Schlatter

9. Gefrieren, Auftauen, Kühlkette

   T. Schmidhofer

10. Summary of nitrosamine research at the Eastern Regional Research Center, and Summary of recent nitrosamine research

    W. Fiddler

11. Legal basis for food additives standards and limitations

    V. Enggaard

12. Fleisch und Fleischerzeugnisse, Ernährungsphysiologie

    H. Glatzel

13. Physiologie der Fettenährung

    A.G.B. Kovach

14. Preservation of meats by ionising radiation an update

    E. Wierbicki, A. Brynjofsson, H.C. Johnson and D.B. Rowley

1 Biochemistry

1. Morphological and chemical compositions of veal cuts (in German)

   L.F. Kanjikina, M.M. Tschirikova and W.E. Nikitschenko

2. The study of lysosomal enzymes stability during the autolysis process of beef

   P.E. Pavlovsky and E.I. Simbireva

3. Postmortem pH and temperature changes in six muscles of beef carcasses

   P.J.V. Tarrant

4. Changes in myofibrillar proteins and their relationship to bovine skeletal muscle tenderisation

   F.C. Parish jr., D.G. Olson, D.E. Goll and M.H. Stromer

5. Consistence of amino acid in normal and PSE pork meat (in German)

   P. Freudenreich, C. Augustini, L. Schön and J. Scheper

6. Studies on sulphhydryl groups and lactic acid in pale exudative muscles in pigs (in German)

   G. Uzunov and L. Zolova

7. Influence of water activity on enzymatic changes in freeze dried beef

   R. Hamm, K. Potthast and L. Acker

8. A differential scanning calorimetric study of intramuscular connective tissue collagen

   R. Chizzolini, D.A. Ledward, R.A. Lawrie

9. The direct determination of muscle protein in meat products (in German)

   C. Herrman, H. Thoma and L. Kotter

10. Breakdown of diphosphate and tripolyphosphate in pork

    J. van Hoof

11. The structure of cross-striated muscles during curing (in German)

    A.A. Belousov, V.I. Plotnikov and E.I. Skalinsky

2 Microbiology hygiene

1. Morphological and biochemical investigations on yeast strains isolated from meat products

   M. Stoychev, M. Radeva and L. Tinkova

2. Investigations on catalase activity of yeast strains K₁ and K₁₂ as starter cultures in raw dried sausages (in German)

   M. Stoychev, G. Djejeva, M. Radeva and M. Chernev

3. The occurrence and significance of coagulase-positive staphylococci (CPS) in Wiltshire-type curing brines

   J.F. Dempster

4. A note on the heat resistance of a Streptococcus faecalis isolated from a ”soft core” in canned ham

   G.A. Gardner and J. Patton

5. An improved quantitative determination of enterobacteriaceae (in German)

   W. Ruosch

6. The microflora of air dried beef (in German)

   E. Hess, C Breer and G. Lott

7. The behaviour of Salmonellae during curing and drying of air-dried beef (in German)

   E. Hess, G. Lott and C. Breer

8. Dynamics of spore germination and the development of Clostridium botulinum type B in canned meat and meat vegetable preserves

   J. Mierzejewski

9. Estimation of the refrigerated shelf life of pasteurized canned cured ham using an incubation procedure

   H. Labots

10. Histological picture of biopsy and post mortem of porcine Longissimus dorsi muscle (in German)

    D. Klosowska and B. Klosowski

11. Relation between histological picture of Musculus longissimus dorsi and meat quality properties (in German)

    D. Klosowska, B. Klosowski and J. Kortz

12. Classification of meat products as highly perishable, perishable or shelf-stable items (in German)

    W. Rödel, H. Ponert and L. Leistner

3 Production Technology

1. The influence of milk proteins (sodium caseinate) on the stability of cooked sausage (in German)

   J. Schut and F. Brouwer

2. The influence of some process variables on the stability of finely comminuted cooked meat products (in German)

   J. Schut and F. Brouwer

3. Effect of the orientation of muscle fibres on the compression characteristics of beef

   E. Dransfield

4. Investigation of heredity of some yield characteristics and qualities of meat (in German)

   R. Rede, L. Jovanovic, J. Joksimovic. S. Pecar and N. Azanjac

5. The effect of sex on the characteristics of muscles in pigs

   S. Rahelic, L. Jovanovic, N. Kristic and V. Pribiš

6. Evaluation of the quality of comminuted meat and sausages, processed in the electromagnetic SHF-field, by their structural and mechanical properties (in German)

   V.I. Khlebnikov, V.N. Makhonina, A.V. Gorbatov and V.D. Kosoy

7. Recovery of protein from bones by mechanical deboners

   R.A. Field

8. Estimation of bone weight ratio of beef carcasses (in German)

   H. Gehra, Ch. Ring and L. Kotter

9. The production of blood plasma and the possibility of its use in the manufacture of heated meat products (in German)

   C. Breer, E. Hauser, W. Künzler, A. Maurer

10. Blood clarification by means of emulsification for sausage production (in Russian)

    Yu.F. Zayas and L.K. Zyrina

11. The use of fibre optic probe for the detection of pale pork

    D.B. MacDougall and S.J. Jones

12. Improvement of some technological processes of the meat industry on the basis of analytical modelling methods (in German)

    A.N. Bogatyryov and N.N. Mizeretsky

4 Biochemistry

1. Studies on the discolouration of adipose tissue of pigs: I. Appearance of lipofuscin like pigments

   A. Juhàsz, É. Berndorfer-Kraszner, L. Körmendy and T. Gàbor

2. Physical, chemical and sensory characteristics of bacon

   D.M. Kinsman

5 Microbiology hygiene

1. Upon some aspects of the grey colouring in raw dried meat products (in German)

   M. Stoychev, G. Djejeva, M. Radeva and M. Chernev

2. The occurrence of abnormal odour in pig carcase fat

   J.D. Robb, J. Patton and S.T.C. Weatherup

3. The effect of breed, age and carcass weight on the occurrence of abnormal odour in boar carcase fat

   J.D. Robb, J. Patton and S.T.C. Weatherup

6 Production Technology

1. Influences of variation in the constitution of fat tissue in lamb (in German)

   I. Schoen

2. Influence of low temperature storage on change of phospholipids composition in chicken meat and pork (in German)

   G.Z. Yakubov, I.I. Kargaltsev, V.V. Guslyanikov, V.N. Koreshkov, N.T. Dontsova and L.M. Khokhlova

3. Technological behaviour of pork with an increased content of medium chain fatty acids (in German)

   V. Gustincic, A. Kramer and A.L. Prabucki

4. Determination of the yield and chemical analysis of sheep bones and a study into the fatty acid composition of the fat extracted therefrom

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

7 Use Technology

1. A study into the mechanism of curing ingredients penetration into muscle in case of brine jet-injection

   A.S. Bolshakov, V.G. Boreskov and V.S. Sarytcheva

2. Effect of curing salt concentration on the microbiological and organoleptic stability of bacon

   W. Góźdź and A. Borys

3. Conductrimetric examination of brine ingredients penetration( Na⁺ ions and ionic groups) into Longissimus lumborum et thoracis

   S. Stanković, B. Draganović and M. Nadj

4. The flavouring of proteins (in German)

   W. Grab, H. Greml, W. Schlegel

5. Cooking losses and tenderness of beef-soy protein patties

   A.W. Kotula and D.K. Rough

6. Influence of the addition of sodium chloride on the amount of nucleotides and nucleosides in pork meat

   A. Pisula and J. Mroczek

7. Structural and mechanical properties of collagen solubilization products

   V.M. Gorbatov, O.O. Babloyan, P.M. Golovanova, G.E. Limonov and O.P. Borovikova

8. A marketing trial of pork from boars

   D.N. Rhodes and A.M. Krylow

9. Survival of salmonella in condiment mixtures

   G. Hunyady

8 Toxicology

1. The evaluation of some smoke condensates

   B. Berger, L. Hemra and R. Nilson

2. The level of residual chlorinated organic pesticides in meat as effected with thermal treatment at higher pressure (in German)

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

3. A rapid method for evaluation of dry substance of broth and concentrates (in German)

   L. Mateev

4. Investigation into a wide range of samples of meat products by means of the ”Technikon-Autoanalyzer” as exemplified by Swiss Binden fleisch (air dried beef) (in German)

   E. Hauser and W. Künzler

9 Nitrite-nitrate conversion

1. Studies about the state and the dispensability of nitrite in meat products for nitrosamine formation (in French)

   A. Frouin, D. Jondeau and M. Thenot

2. Formation and stability of nitrosamines in raw dried sausages depending on the composition of the salting mixtures

   N. Nestorov, N. Dilova, A. Grozdanov, S. Djevisov, R. Kiseva

3. Concentration of nicotinamide co-enzymes and activity of some enzymes from the respiratory chain under the action of nitrites

   N. Nestorov, N. Ivanov and I. Profinov

4. The effect of nitrite and certain other food additives on the quality of Finnish cooked sausage

   E. Nurmi, M. Raevuori and P. Hill

5. Improvement of the pigment measurement method of Hornsey

   A. Frouin, and M. Thenot

10 Technology

1. New methods for the export of meat from developing countries (in German)

   L. Kotter, H. Basel and A. Fischer

2. Influence of nitrogen atmosphere on frozen pork quality (in German)

   A.I. Piskarev, L.V. Kulikovskaya, N.M. Pavlova and G.A. Balandina

11 Freezing thawing

1. Cooling and rapid freezing of meat and meat products with CO₂ (in German)

   P.-G. Klettner

2. Effect of freezing speed and storage effects on some physico-chemical and technological properties of beef (in German)

   B. Skenderović, M. Rankov and S. Nevešćanin

3. Effect of freezing rate and packaging material on the quality of frozen stored beef steaks

   J. Buckley and L. Kearney

4. Organoleptical qualities of quick frozen moulded ready-to-cook meats as influenced with lipid changes during storage (in German)

   N.N. Shishkina and T.I. Yurtchenko

5. Comparison of the water-holding capacity of quick chilled beef and beef chilled after a conditioning period

   O.S. Braathen

6. Research of a subjective measure to define chicken meat (in French)

   B. Jacquet and M. Arnaud

12 Legislation

1. Estimation of the efficiency of the sanitary treatment of the processing equipments of meat plants by means of mathematical-statistical methods (in German)

   V.G. Vasilyev, E.F. Tsyss and E.A. Tchouykin

13 Physiology of nutrition

1. Investigation of thiamine content in calf livers stored under different temperature regimes

   N. Nesterov and N. Kojouharova

2. The biological value of the protein components of SHF treated meat products (in German)

   I.A. Rogov, A.I. Zharinov, V.A. Yasyreva, E.G. Touryansky, A.I. Pedenko, I.V. Lerina, B.I. Belitsky

3. Studies on the biological value of diet incorporating meat products processed by UHF-energy (in German)

   Y.M. Nemenova, K.A. Laricheva, L.M. Soloviev, I.A. Rogov, V.I. Khlebnikov and I.I. Karpeiev

4. A study into the food value of young horse meat and products prepared thereof (in German)

   G.L. Solntseva, A.A. Sobyanina, A.N. Sourkova, I.D. Khoroshkova and G.Ya. Lotova

5. Production of single cell protein from fats and fat products (Summaries only)

   J. van der Veen