1976

Additional information
1. Table of contents. Summaries

A Eating quality of meat

1. Eating quality of meat – The interaction of composition, preference, regulation and marketing

   D.N. Rhodes

2. Composition of intramuscular lipids in growing lambs

   A. Pinkas, L. Todorova and V. Banskalieva

3. Studies on the contents of retinol, thiamine and minerals in liver and muscles of pig (in German)

   N. Nesterov, N. Kojouharova, L. Rainova and N. Kardjieva

4. More lean and less fat for first calving heifers (in German)

   S. Čepin and F. Bučar

5. Influence of age on the colour of young bull meat of the Limousine breed (in French)

   M. Renerre and C. Valin

6. The occurrence of fatty acid in different pieces of pigs of defined production (in German)

   E. Hauser and H. Heiz

7. Flavour components of cured pork products

   F.H. Heidemann and J. Wismer-Pedersen

8. The effect of boar odour level, meat block dilution and the addition of fennel spice on the acceptability of cooked Frankfurters processed from boar pork

   R.F. Plimpton, H.W. Ockerman, V.R. Cahill and E. Hilt

9. Comparative study of the test of young bull and cow meat, relation between composition and taste of meat (in French)

   R. Goutefongea and C. Valin

10. Percentage of meat qualities at cutting of pig carcasses, as depending on live weight at slaughter (in French)

    S. Oprescu and V. Sarbulescu

11. Mechanically tenderized beef

    H.W. Ockerman, R.F. Plimpton, V.R. Cahill and K.J. Boyd

12. The relation between postmortal development and the consistency of pig meat

    W. Sybesma

13. Study on the determination of tenderness and juiciness of frozen beef

    A. Rantsios, G. Sapountzakis and A. Tassiopoulos

14. Distribution of molecular species of collagen in muscle and the relationship to meat texture

    A.J. Bailey

15. Collagen structure modification with alkaline salt treatment (in Russian)

    O.O. Babloyan, Yu.L. Shishkin and V.M. Gorbatov

16. Effect of removal of ham, loin and shoulder from pork sides and of freezing soon post mortem on their shape and some characteristics of muscles

    S.Rahelić and M. Dostanić

17. Probability statistical approach to the task of evaluating quality standards for the products of the meat industry (in Russian)

    V.G. Vasilyev, S.G. Karavayeva and G.I. Sekletova

18. A study of canned ham by certain biochemical and organoleptical properties (in Russian)

    A.E. Shirotchenko, M.M. Mikhailova and N.V. Loudanova

B Muscular post-mortem biochemistry

1. Recent advances in muscular post-mortem biochemistry

   J. Wismer-Pedersen

2. The neuronal control of muscle properties

   D.H. Beermann and R.G. Cassens

3. Electrical stimulation of the beef carcasses and its practical application

   J.R. Bendall and D.N. Rhodes

4. Effect of a neutral muscle proteinase on the myofibrillar structure (in French)

   A. Ouali and C. Valin

5. A study into the autolytic changes in horse meat (in Russian)

   S.D. Ulyanov and E.T. Touleuov

6. Peculiarities of proteins and microstructure changes of the meat of adrenaline-treated animals during prolonged storage (in Russian)

   N.P. Yanoushkin, N.K. Zhouravskaya, V.P. Pismenskaya and A.P. Roslova

7. A rapid method for the detection of PSE and DFD meat

   K.O. Honikel and C. Fischer

8. Cyclic-AMP concentration and PSE pork

   K. Ono and T.G. Althen

9. The occurrence of dark-cutting beef

   P.V. Tarrant

C Slaughter technology and hygiene

1. Schlachttechnologie und hygiene

   O. Praendl

2. Hygiene and economy of scalding with condensed vapour and in tank

   C. Nickels, I. Svensson, A. Ternström and L. Wickberg

3. Law stress slaughter equipment for lambs and calves

   D. Kinsman, R. Prince, W. Giger jr and R. Westervelt

4. Bone fractures in pigs as a consequence of electrical stunning

   P.G. van der Wal

5. My experience concerning vertical hide pulling for hogs relative to the economic justification (in German)

   M. Andrija

6. Retrospective critic on the head down line for slaughtering cattle (in German)

   M. Andrija

7. Disinfection of poultry slaughtering plant objects (in Russian)

   D.A. Bocharov

8. Cold water, ultra-high pressure cleaning of abattoirs

   J.F. Dempster

9. Thermal refining of steam and gas blow-outs at technical finished products shops of meat packing plants (in Russian)

   V.S. Denisenko, J.A. Koloss and I.A. Kondratyev

D Chilling, freezing and thawing

1. Cold and meat production

   V. Oluški

2. An engineering method for the determination of meat heat-physical properties in the process of refrigeration (in Russian)

   G.D. Kontchakov, V.A. Rogozyanov and N.N. Mizeretsky

3. An analytical method for calculating the process of cooked sausage chilling (in Russian)

   A.M. Brazhnikov and B.A. Klimova

4. The quality of vacuum-packed boneless meat as effected with chilling method (in Russian)

   N.N. Shishkina, T.A. Roudintseva and L.A. Kolesnikova

5. Influence of cooling temperatures and refrigeration on the spectrum of soluble proteins in veal and pig muscles (in German)

   L. Solova and G. Usunov

6. Intramuscular holes in cooked ham (in French)

   B.-L. Dumont, J. Fournaud and O. Schmitt

7. Dynamics of heat flow in freezing meat products by layers (in Russian)

   A.G. Maruzenko, V.G. Fyodorov and V.I. Chromov

8. Examination of changes of toxicological properties during storage of frozen pork (in German)

   B. Skenderović and M. Rankov

9. Pelletized freezing of liquids

   G. Löndhal and S. Åström

E Physical-chemical structure of emulsion products

1. Comminuted processed meat products – ”Mine” of technological problems and research needs

   Z. Duda

2. The effect of processing parameters on the functional properties of protein stabilised emulsions

   E. Tornberg and A.-M. Hermansson

3. The influence of raw material proportion and some process variables on the properties of liver sausage

   F. Brouwer, J. Schut and J.C.M. van Zutphen

4. A chemiluminiscent study into the effect of lipids peroxidation of a blood fat emulsion (in Russian)

   Yu.F. Zayas, G.I. Klebanov and L.K. Zyrina

5. Continuous cooking process for farce of boiled sausage (e.g. liver sausage) (in German)

   H.-J. Räuber, R. Lubadel and H. Herrman

F Residues and food additives

1. Rückstände und Zusatzstoffe

   L. Leistner

2. Investigations on the lead- and cadmium content in meat and organs of slaughtering cattle (in German)

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

3. Intravital effect of BHC and DDT on lard (in German)

   M. Dobeš, A. Mikulíc and M. Vávrová

4. Detection of residues of chloramphenicol in slaughtered pigs

   S. Fabianson and Å. Rutegård

5. The diffusion of polyphosphates in meat (in German)

   G. Gantner, E. Dani, and L. Körmendy

6. The effect of glucono-delta-lactone on colour and colour stability of cooked comminuted sausages (in Russian)

   Z. Duda, J. Mielnik, A. Nowak and W. Pezacki

7. Water-binding properties of modified potato starch in various meat products

   D. Treurniet

8. Chemical composition and application of smoke flavour

   C.Z. Olsen

9. Identification of phenolic compounds in a Polish smoke flavour extract

   A. Borys, M. Obiedzinski and M. Olkiewicz

10. State of ”nitrite” in meat products (in French)

    A. Frouin and M. Thenot

11. Formation of nitrosothiol groups in myosin

    G. Screed and L. Kaaber Brendskag

12. The distribution of Nitroso-pyrrolidine between lean, fat and vapour in frying bacon

    D.S. Mottram, R.A. Edwards and R.L.S Patterson

13. The effect of dietary fat and vitamin E upon the stability of meat in frozen storage

    J.O. Igene, F.B. Shorland, A.M. Pearson, J.W. Thomas and K. McGuffey

14. Nitrosomyoglobin formation in ground beef after addition of nicotinamide adenine dinucleotide

    A. Grozdanov, N. Nesterov, N. Dilova and E. Miteva

G Dried and fermented meat products

1. Current themes in dry sausage research (in German)

   F.P. Niinivaara

2. Changes in the contents of sulfhydryl groups and protein bound nitrites in raw dried sausages

   N. Dilova , N. Nesterov, A. Grozdanov and G. Dikova

3. Non volatile amines in dry sausages

   P. Vandekerckhove

4. A quick method for application of sorbic acid as an antimould in dry sausages (in German)

   D. Dinchev

5. A study into the ageing process of soft dry sausages with the use of a bacterial preparation and GdL. Report I (in Russian)

   V.V. Krylova, N.D. Likhonosova, M.M. Mikhailova, V.Sh. Mirzoyeva, V.I. Maroushkina, I.G. Anisimova and T.G. Tchistyakova

6. A study into the quality of soft dry sausages during storage. Report 2 (in Russian)

   V.V. Krylova, N.D. Likhonosova, M.M. Mikhailova, V.Sh. Mirzoyeva, I.G. Anisimova, T.G. Tchistyakova and V.I. Maroushkina

7. A study into the effect of vacuumizing upon the intensification of curing process in the production of smoked bone in meats (in Russian)

   Yu.F. Zayas, A.I. Minayev, L.A. Boushkova, G.E. Limonov, A.N. Spirkin, A.A. Belousov and E.V. Labetsky

8. Antagonism of starter cultures towards some microbial species

   R. Brankova

H Properties and use of unconventional proteins in the meat industry

1. New proteins, new problems and new possibilities

   M. Jul

2. Influence of unconventional proteins on the texture and consistency properties of meat patties

   Y. Andersson

3. Rapeseed protein concentrate and its use in meat products

   E. Honkanen

4. The effect of some functional properties of added proteins on properties of meat systems

   A.-M. Hermansson

5. Utilisation of peas protein preparate in sausage production

   S. Gwiazda, A. Pisula and A. Rutkowski

6. Cooked sausage quality and yield as effected with some animal and vegetable proteins (in Russian)

   R.M. Salavatoulina, T.I. Medvedeva, E.M. Ovsyannikova, L.P. Ovtchinnikova, M.P. Voyakin and T.M. Riga

I Utilization of blood and other slaughter by products

1. The utilization of blood and other slaughter by-products

   V.M. Gorbatov

2. Functional properties of some protein preparations from blood

   A.-M. Hermansson and E. Tornberg

3. A new protein enricher of food products from raw material of little value of meat industry (in Russian)

   N.F. Konyushenko, L.E. Litvinenko M.D. Mulyarchuck and E.G Plisko

4. Protein preparations made of inedible raw materials of meat production (in Russian)

   M.S. Portnova, M.D. Mulyartchuk, L.V. Radovets, V.D. Skrypnik, M.G. Kamalyan and V.I. Gavriley

5. Experimental determination of some stereometric parameters of cattle chine bones (in Russian)

   V.M. Gorbatov, R.R. Batbetti, A.N. Bogatyryov and N.N. Mizeretsky

J Heat treatment and sterilisation

1. Recent developments in the heat treatment and sterilisation of meats

   N. Bengtsson

2. Influence of degree of precooking on quality of frozen sliced beef and patties

   M. Dagerskog, B. Karlström and N. Bengtsson

3. Calculation of heating values (F-values) for canned pork type ”mesni narezak” (minced meat), mathematical method (in Russian)

   M. Todorovic

4. Mathematical model of the inpro-method of frying meat patties

   T. Ohlsson

5. Kinetics of temperature changes, water content and dielectric properties of meat at heating in the electric microwave field (in Russian)

   I. Rogov, S.B. Necrutmann and E.G. Turjanski

6. Effects of infrared radiation rates and conditions of preliminary processing of quality index of baked products (in Russian)

   A. Bolshakov, V. Boreskov, N. Zhukov, T. Kosulin, I. Rogov and V. Skryabin

7. Dynamics in development of Streptococcus faecalis under pasteurisation temperatures and ionizing radiation

   M. Stoychev and G. Djejeva

8. Increase in storage life of ground beef by ionizing irradiation (in German)

   N. Dimitrova, R. Brankova and S. Tencheva

9. Infra-sterilization of glass packages for aseptic processing

   G. Molin

10. DSC studies of muscle tissue protein denaturation

    H. Martens and E. Vold

11. Vitamin B₁ losses upon sterilisation (in German)

    E. Ralchovska

K Effect of packaging on meat products

1. Effect of packaging on meat products

   D.E. Hood

2. Evolution of bacterial contamination within muscles during storage under air or vacuum packaged conditions (in French)

   M. Ayroulet-Martin, J. Fournaud and R. Lauret

3. A study into the effect of packing methods upon colour change and microflora of chilled beef . Report 1 (in Russian)

   N.N. Shishkina, R.K. Smirnova and N.V. Loudanova

4. A study into the quality of cooked and liver sausages, stuffed into Saran casings, during storage (in Russian)

   V.Yu. Belova and Z.N. Kostrulina

5. Microbiology of sliced vacuum-packed meat products

   S. Qvist

6. Analysis of myoglobin derivatives at the surface of fresh beef

   K. Krzywicki

7. Colour index of meat products

   I. Tyszkiewicz

L Microbiological guidelines for meat

1. Microbiological guidelines for meat

   T.A. Roberts

2. Survey of the bacteriology of Canadian ground beef relative to a proposal for standards

   D. Collins-Thompson, I. Erdman, H. Pivnick and G. Roberts

3. Determination of relative bacterial levels on carcasses and meats – a new quick method

   K. Ølgaard

4. Effect of psychrotolerant bacteria on minced beef quality

   J. Buckley, P.A. Morrissey and M. Daly

5. Investigation of stability of proteus bacteria in meat during freezing (in Russian)

   G.A. Balandina and E.L. Moiseeva

6. On the possibility of Cl. Perfringens survival and development during the production and storage of ready-to-eat, quick-frozen meat dishes (in Russian)

   E.F. Tsyss and N.P. Stratilova

7. Salmonella contamination of a frozen minced beef meat fabrication by ”pasteurized” eggs (in French)

   M. Catsaras

8. Studies on the keeping qualities of canned ham (in German)

   Iv. Baychev, J. Stefanov and T. Denchev

9. The influence of added pure cultures on the coliforms and organoleptical qualities of ground meat

   N. Dimitrova and R. Brankova