Month: December 1978

Additional information

A Breeding, feeding and transport of animals, PSE- and DFD- meat

1. Meat quality and quantity of Nelore, Chianina x Nelore and Marchigiana x Nelore young bulls

   O.O. Corte, G. Cia, P.E. de Felicio and A. Luchiari

2. Effective measures and their consequences on transport loss of pigs in the Netherlands

   W. Sybesma, N.G. Westerink, G.P. Corstiaensen J.G. van Logtestijn

3. The incidence of PSE and DFD muscles in pigs in SA province of Voivodina

   D. Manojlović and S. Rahelić

4. The factors determining the poor keeping qualities of DFD meat

   C.O. Gill and K.G. Newton

5. Does beside normal, PSE and DFD meat exist another fourth quality? (A discussion)(in German)

   F. Bučar

6. Fast glycolyzing bovine muscle (”PSE beef”)(in German)

   C. Fischer and R. Hamm

7. Relationship between carcass quality and intrabreed variations of the milk potential of young bulls (in French)

   B.L. Dumont and J.-J. Colleau

8. Growth rate, carcass quality and main components distribution of beef bull calves (in Russian)

   S.S. Goutkin

9. Studies on the effect of pre-slaughter treatment on the colour of meat from untied steers

   D. Katsarov

10. Effect of duration of preslaughtering ripening of young bulls and steers and usage of aminasine on the change of physico-chemical characteristics of meat in the process of storage (in Russian)

    D.L. Lewantin, Y.P. Y.P. Fomitchev and E.S. Afanasjeva

11. Ultrastructural changes in the meat of calves slaughtered without preslaughter rest

    P. Velinov and E. Enev

12. Motor innervation of fibre types in skeletal muscle of pigs (in German)

    L. Szentkuti and R.G. Cassens

13. Influence of stress before killing on blood coagulability and on the broiler feathering retaining (in Russian)

    E. Shumkov, N. Gorbataya, T. Ivanova and V.Solovjev

B Slaughter technology, hygiene in abattoirs and meat plants

1. Electrical stunning in pigs

   R. Hoenderken

2. Effect of electrical stunning of pigs on some biochemical indices of meat

   L. Ivanov and V. Velkov

3. How decrease contamination of sheep carcass surface during the primary treatment (in German)

   A. Marot

4. Microbacterium thermosphactum: spoilage indicator of beef

   S.J. Mulder

5. A study of the effect of ionizing radiation on the ultrastructure and microflora of portioned veal

   N. Dimitrova and P. Velinov

6. The effect of rest duration in animals before slaughter on bacteriological findings in meat and organs

   A.H. Beganović and A. Milanović

7. The way of optimising the sanitary and hygienic conditions in animals processing (in Russian)

   Yu.G. Konstenko and E.F. Oreshkin

8. Surface decontamination – A new processing unit for improved hygiene on carcass meat

   A. Graham, I.J. Eustace and V.H. Powell

9. Bacteriological relationship in raw and processed meats and associated products

   J.F. Dempster

C Quality and packaging of meat and meat products

1. The quality of meat of rabbits fattened under different conditions of temperature (in German)

   E. Stephan and I Schön

2. Variability of some factors affecting tenderness of beef (in French)

   S. Karan-Djurdjić, D.J. Kebčija, V. Peric and D. Čavoški

3. The biochemical characteristics of canned meat as effected with the pH values of raw meat (in Russian)

   E.F. Oreshkin, E.G. Bobrikova, M.M. Mikhailova, L.V. Alyokhina and G.I. Solodovnikova

4. Under vacuum conservation of young bovine meat (in French)

   J. Fournaud and C. Valin

5. Paper sacks for the packaging of frozen lamb (Abstracts only)

   V.H. Powell and D.R. Smith

6. The oxidation of lipids and pigments of meat packed under vacuum or in gas atmospheres (in Russian)

   R.K. Smirnova and N.N. Shishkina

7. Physicochemical properties of meat from different varieties of black and white cattle

   A. Pisula, R. Dowiercial, M. Nowicka and J. Rejt

8. Evaluation of raw and cooked M. semimembranosus of pigs

   S. Rahelić, Z.Vičević and D. Manojlović

9. A study into the organoleptic and chemical characteristics of cooked sausage quality, designed to grade sausages by fat: protein ratio and other criteria (in Russian)

   G.L. Solntseva, A.A. Sobyanina and O.V. Moskina

10. Organoleptic examination of canned ready to eat meat casserole specialities

    A.T. Rantsios

11. D(-)lactate as parameter for the microbial spoilage in Frankfurter type sausages (in German)

    H.-J. Sinell and K. Luke

D Chilling freezing and thawing post mortem biochemistry

1. Weep in vacuum packaged meat

   V.H. Powell

2. Effects of the time of storage before thawing and after refreezing on the meat quality of broiler carcasses (in German)

   M. Ristić and L. Schön

3. Influence of methods of cooling of poultry meat on its suitability during storage in the near-cryoscopic temperature (in Russian)

   L. Bulgakova

4. Changes in the attenuation of ultrasound in meat during freezing

   C.A. Miles and D. Shore

5. Studies on freezing meat products in small pieces in fluidized bed with vibration (in Russian)

   N.A. Gerasimov, V.A. Tader and A.V. Yakovlev

6. Influence of freezing and frozen storage on the quality of beef muscles (in German)

   L. Petrović, G. Svrzić, D. Kelemen-Mašić and D. Ibročic

7. Grinding of deep frozen meat. Effects on binding properties

   S.A. Gumpen

8. Freezing times for cartoons of boneless meat in automatic airblast freezers

   L.S. Herbert and D.A. Lovett

9. Mitochondrial transport system in M. sternomandibularis (ox)

   A.M Cheah and K.S. Cheah

10. The role of Ca2⁺ in the temperature effect on the postmortem breakdown of ATP and glycogen in minced bovine muscle

    K.O. Honikel and R. Hamm

11. Glycolysis processes in chilled meat as related to the initial pH-value (in Russian)

    Yu.V. Tatoulov and I.P. Nemtchinova

12. Solubility of meat proteins: Interdependence of pH, sodium chloride, pyrophosphate and intrinsic properties of the muscle

    A.H.A van den Oord and J.J. Wesdorp

13. The specific effect of pyrophosphate on protein solubility of meat

    A.H.A van den Oord and J.J. Wesdorp

14. Theoretical and experimental bases for calculating heat-physical characteristics of meat and meat products (in Russian)

    G.D. Kontschankov, V.A. Rogozyanov, G.A. Yashin, N.N. Mizeretsky and M.N. Ustinov

15. Comparative estimation of methods of cooling and freezing meat (in Russian)

    N.I. Choomak and S.N. Rogovaya

16. Changes in specific heat and enthalpy of beef liver during chilling and freezing down to 77°K (in Russian)

    V. P. Latyshev

E 1. Symposium Influence of calcium ions on post mortem changes in meat

1. Electrical stimulation of carcasses as a method of avoiding the cold-shortening and toughening of meat

   J.R. Bendall

2. Mitochondrial calcium efflux, porcine stress and malignant hyperthermia syndromes

   K.S. Cheah

3. Post mortem changes in myofibrillar proteins and their relationship to the speed of meat ageing (in French)

   C. Valin

4. Changes in myofibrillar proteins during postmortem tenderisation of bovine muscle

   F.C. Parrish jr.

E Conditioning and ageing of meat

1. Mitochondrial calcium efflux in halothane screened pigs

   A.J. van Rensburg, K.S. Cheah and A.M. Chea

2. Molecular and ultrastructural alterations in bovine muscle caused by high temperature and low pH incubation

   T.R. Dutson and L.D. Yates

3. Electrical stimulation, refrigeration and subsequent meat quality

   B.B. Chrystall

4. Does electrical stimulation increase beef tenderness apart from the prevention of cold shortening?

   P. Vandekerckhove and D. Demeyer

5. The effect of electrical stimulation on lysosomal enzyme activity, pH decline and beef tenderness

   S.O. Sorinmade, H.R. Cross and K. Ono

6. Experiments to avoid cold shortening in beef

   G. Jonsson, S. Fabiansson and H. Nilsson

7. An integrated approach to conditioning

   A.A. Taylor, D.B. MacDougall, B.G. Shaw, E. Dransfield and D.N. Rhodes

8. The effect of ultrahydrostatic pressurization of pre-rigor muscle on tenderness and other characteristics of economic importance

   W.H. Kennick, E.A. Elgasim, Z.A. Holmes and E.F. Barret

9. Commercial practices for the conditioning of beef in Great Britain

   C.M. Palmer

10. Electrical conductivity; a meat quality criterion

    P.G. van der Wal, Th.P. Dekker, H.L. van Boxtel and G. van Essen

11. Metmyoglobin reducing activity in muscle (in French)

    M. Renerre

F Technology of meat products

1. New information on fat and water binding in comminuted meat products

   E.J.C. Paardekooper and B.J. Tinbergen

2. The relationship between sucrose dose and sensory quality of raw sausages (in German)

   J. Pyrcz and W. Pezsacki

3. Optimization of the technological subsystems in the meat industry (in Russian)

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

4. Examination of the participation of some parts of hog sides in the production of canned pasteurized products

   O. Gajger, A. Petričivič, B. Mihalović, B. Sabljić and G. Kralik

5. The quality of ham products as effected with the raw meat pH (in Russian)

   L.A. Boushkova, A.A. Belousov, T.V. Syomina and V.I. Roshtchoupkin

6. Influence of some factors on the heating rate of muscle substrates (in German)

   M.D. Šuvakov, J.T. Panin and P.M. Radetić

7. Study of the thermostability of the hump of the Zebu cattle (in French)

   M.B. Marinkov, M.-T. Basse and M. Seydi

8. Production of comminuted meat products

   B.R. Baliga, S.B. Kadkol, M.S. Madhwaraj, K.K.S. Nair and P. Ravindranathan Nair

9. Properties of starches and quality of frozen sauces

   V. Oluški and M. Petrović

10. Krill meat protein substitute in sausage production

    J. Grabowska and E. Dunajski

11. The investigation of the thermotransference during the sausage drying with the aim of the intensification, optimisation and the automation of the process (in Russian)

    A.V. Likova, D.A. Rogov, D.M.

12. The determination of the maximum permissible values of heat flows during radiation-convection heat treatment of meat products (in Russian)

    I.A. Rogov, N.N. Zhugov, S.S. Panchenko and V.P. Skyrabin

13. Influence of rotary and sterilization regimes on the physico-chemical change of poultry meat canned food (in Russian)

    V. Hlebnikov, M. Kahorov and E. Bobrikova

14. General approach to the optimization of technological processes in meat industry by means of computer modelling (in Russian)

    U.A. Ivashkin and I.I. Protopopov

15. Aspects of formation and changing of meat structures during meat processing (in German)

    H.-J. Raeuber

G Fermented sausages, freeze drying and water activity

1. Microstructural and ultrastructural changes in cooked and freeze-dried meat

   N. Nesterov, P. Velinov and I. Lazarova

2. A comparative study into the quality characteristics of meat dehydrated in liquid media under vacuum or by means of freeze drying in (in Russian)

   N.K. Zhouravskaya, N.N. Potipayeya, B. Souleyeva and V.N. Pismenskaya

3. Improving efficiency of condensers in freeze driers (in Russian)

   E.I. Guigo, L.S. Malikov, I.N. Danilova and I.J. Malughin

4. Effect of regime parameters on vitamin changes upon the freeze drying of meat

   E. Ralchovska and T.S. Tsvetkov

5. A study into the survival of Cl. perfringens during freeze-dried meats preparation and storage (in Russian)

   N.P. Stratilova and E.F. Tsyss

6. Rapid methods for determining the activity of starter cultures for dry sausage (in German)

   K. Kuusela, E. Puolanne, E. Petäjä and F.P. Niinivaara

7. The use of technical starter culture in the manufacture of fermented sausages

   J. Joksimović, M. Šutić and D. Janković

8. The effect of additives on pure and conjoint cultures for sausages

   M. Šutic

9. Some properties of fermented dry sausage prepared from PSE and normal pork

   W.E. Townsend, C.E. Davis and C.E. Lyon

10. Studies on the lactobacilli species in raw-dried sausages

    Ya. Yankov and R. Brankova

11. Formation of nitrosoheme and heme in dry sausages using catalase positive strains of lactic acid bacteria a starter cultures

    E. Slinde and J. Nordal

12. Stimulatory effect of Micrococcus sp.on growth and acid production of Lactobacillus plantarum

    I. Erichsen

13. A study of the antimicrobial properties of L. plantarum strains isolated from raw dried sausages

    R. Brankova and Ya. Yankov

14. Some factors determining colour stability in ”Loukanka” type raw dried sausages

    N. Nesterov, N. Dilova and A. Grozdanov

15. Compounds determining pH in dry sausage

    D. Demeyer, P. Vandekerckhove, L. Vermeulen and R. Moerman

16. On change of moisture state in muscular tissue in the process of meat cold storage (in Russian)

    N.M. Bogolubova, E.N. Lazarev and A.N. Jazov

17. Influence of particle size and addition of oil on the water activity of pickled meat (in German)

    J. Wojciechowski and A. Seher

18. Aw as related to the physico-chemical and biochemical characteristics of dry smoked sausages (in German)

    M.M. Mikhailova, E.F. Tsyss, N.D. Likhonosova, V.V. Krylova. V. Sh. Mirzoyeva, N.P. Stratilatova, V.G. Vasilyev and G.I. Solodovinikova

19. The course and significance of water activity during ripening of dry sausages

    J.P. Vansteenkiste and J. van Hoof

20. A simplified method for the determination of water activity (aw)

    J.P. Vansteenkiste and J. van Hoof

21. Determination of the water activity(aw) of meat and meat products (in German)

    W. Rödel, K. Krispien and L. Leistner

H: 2. Symposium Utilisation of blood for human consumption

1. The utilization of blood and other proteins in meat products

   A.-M. Hermansson

2. Utilisation of blood, blood plasma and blood serum as human food (in German)

   K. Tändler and A. Stiebing

3. Simulated meat fibres from blood plasma proteins

   R.A. Lawrie

4. Utilisation of blood in comminuted meat products

   J. Wismer-Pedersen

H Slaughter by products

1. Decolourisation of slaughter blood by partial enzymatic hydrolysis

   V. Hald-Christensen

2. Utilisation of blood from slaughter houses

   M.N. Moorjani, N.P. Dani, C.B. Indira and S. Rajalakshmi

3. The use of slaughter animal’s blood in the production of a whole milk replacer

   V.M. Gorbatov,S.G. Liberman, M.L. Faivishevsky, Yu.F. Zayas and L.A. Podsoblyayeva

4. Plant for bleaching of blood and production of blood emulsions

   K. Nonnemann

5. Factors affecting the denaturation and gelling of bovine plasma proteins

   K. Fretheim

6. The food value of animal by-products and plant proteins and the prospects of their utilisation in canned meats production (in Russian)

   E.F. Oreshkin, E.G. Bobrikova, T.A. Khritinina and A.E. Shirotchenko

7. A study into the process of bone defatting by applying low-frequency vibrations and mechanical mixing (in Russian)

   G.E. Limonov, I.I. Mamedov and A.I. Snitsar

8. A study into the method of convection drying used in the production of animal feedstuffs (in Russian)

   V.N. Rodin, A.I. Snitsar, M.A. Kotov and B.P. Filipenko

9. Blood utilisation in foods (in Russian)

   W.M. Gorbatow and L.K. Syrina

J Nutritional value of meat and meat products animal fat

1. Determination of the meat content and the nutrition value of foods by high performance liquid chromatography

   G.R. Skurray and P.A. Baumgartner

2. Modification of the biological value of meat protein substitutes

   W. Uchman

3. Influence of α-tocopherol (vitamin E) the storage stability of pork and bacon

   J. Buckley and J.F. Conolly

4. Quality of pork meat and fat with increased levels of polyunsaturated fatty acids

   J.H. Houben and B. Krol

5. Phospholipid content in the M. longissimus dorsi of hogs and influence of different procedures of mechanical and heat treatments on phospholipid changes

   V. Djordjević, F. Bučar, I. Djujić and N. Radović

6. The effect of cooking time on sensory rancidity of frozen pork fat (in German)

   B. Zlender

7. Investigation of the thermophysical characteristics of lard (in Russian)

   L.K. Nikolayev

8. Oxidizing, hydrolytic and microstructural fat changes after thermal treatment in superhigh-frequency electromagnetic field (in Russian)

   T.Z. Deniskina, A.I. Yasureva, V.N. Pismenskaya, I.A. Rogov, Z.Z. Tinyakov and A.I. Zharinov

9. The quality and food value of pork products smoked conventionally or with a liquid smoke (in Russian)

   N.N. Krylova, L.F. Karmyshova, L.I. Solovyova and A.N. Petrakova

10. A study into the food value of the meat of the Kirgiz fine-wool sheep (in Russian)

    Y.F. Zayas and B.M. Beckouliyeva

11. The biological value of animal food products and the express-methods of its determination (in Russian)

    N.G. Belenky

K Curing, food additives

1. On the bacterial levels in pickles for canned hams

   P. Zeuthen

2. The effect of nitrate, nitrite and a starter culture on the growth of Yersinia enterocolitica in dry sausage

   M. Raevuori, E. Nurmi and P. Hill

3. The influence of mechanical effects during meat curing upon the structure of ready-to-cook and finished products (in Russian)

   A.A. Belousov, V.I. Roshtchoupkin, A.S. Bolshakov, A.G. Zabashta, V.G. Boreskov and R.M. Ibragimov

4. The influence of certain technological factors on the formation of aromatic components in cured cooked horse meat products (in Russian)

   A.S. Bolshakov, I.V. Bryanskaya, V.V. Dragina, I.J. Grigorieva and A.G. Zabashta

5. The influence of mechanical effects upon the mechanism of brine distribution in meat during curing (in Russian)

   A.S. Bolshakov, A.P. Frolov, A.G. Zabashta, V.G. Boreskov, V.I. Roshtchoupkin, Yu.A. Kiselyov and A.A. Belousov

6. The bacteriology of bacon curing brines from multi-needle injection machines

   G.A. Gardner and J. Patton

7. Influence of the addition of textured soy proteins on some physico-chemical and organoleptic properties of dry sausages

   P. Modić, Z. Trumić, M. Polić and L. Turubatović

8. A study of the emulsifying behaviour of three food proteins

   E. Tornberg

9. Possibility of the application of aroma in meat products

   M. Polić, Z. Trumić and P. Modić

10. The production of semiprepared beef meats using protein additives (in Russian)

    N.N. Shishkina, L.F. Kanykina, L.K. Zyrina and M.M. Tchirikova

11. Influence of protein concentrate on organoleptic and chemical indices and on the biological value of poultry meat canned food (in Russian)

    V. Gonockij, L. Seredenko and N. Rostrosa

12. Production of hematoporphyrin cobalt complex and its application as a colour developing substance in sausage products manufacture (in Russian)

    P.E. Pavlovsky, G.A. Fyedorova and N.P. Muravyeva

L Residues chemical analysis of meat and meat products

1. Contribution to the protein determination in meat products

   R. Lásztity, D. Törley and R. Örsi

2. Characterization of proteins in muscles and internal organs with the help of the SDS polyacrylamide gel electrophoresis (in German)

   K. Hofmann

3. The determination of thioethers in canned meats (in Russian)

   A.P. Martchenko

4. A study of the composition of cured meat, raw and cooked (Kasseler and Kaiserfleisch) (in German)

   R.-M. Binzel, R. Hadlok and W.Hosper

5. Chemical characteristics of mechanically separated tissue from pork shoulder and hams

   J. van Hoof, B. Wallays

6. A polarographic method for determining lead and cadmium in meat and meat products (in Russian)

   I.A. Shumkova and I.N. Karpova

7. Transfer of organochlorine pesticides from feed into muscle tissue and body fat of young beef steers (in German)

   K. Vreman, L.G.M.T. Tuinstra and L.J. Poortvliet

8. Examination of organochlorine pesticide residues in beef tissues

   V. Višacki, J. Rašeta and A. Spirić

9. Use of electronic data processing (IDP) for the evaluation of residue analysis: Heavy metals as an example (in German)

   E. H. F. Schmidt

10. Resorption, distribution and elimination of arsenic (As) by slaughter pigs fed with arsanallic acid (ASS) (in German)

    W. Kreuzer and K. Suren

11. Detection of steriod residues in meat and urine of slaughter animals

    R. Verbeke

12. Using specific gravity for determining fat and water content of chopped meat

    I. Hansson and K. Darelius

W Reduction of nitrite and nitrate addition to meats

1. The effect of adding reduced amounts of nitrate and nitrite on the properties of dry sausage (in German)

   E. Puolanne

2. Potassium sorbate- An alternative to nitrite in meat products (in German)

   L. Leistner, Z. Bem and H. Hechelmann

3. Immunological effects of the organism due to nitrite metabolism (in Russian)

   T.F. Chirkina, R-D.D. Bodiev and T.A. Korosteleva

4. A study on azotic oxide binding and nitrosamine formation (Abstracts only)

   A. Frouin, J. Bazile and M. Joannes

5. Recommendations for the reduction of nitrite and nitrate in meat products (in German)

   A. Mirna

W Animal fat: Production, technology and value

1. Comparison of parameters of fatty tissue of different species of animals (in German)

   I. Schön

2. Lard quality after feeding some waste fats (in German)

   I. Ingr

3. Fat emulsification in finely comminuted sausage; A model system

   J. Schut, F.M.W. Visser and F. Brouwer

4. Note on recent advances in ultrasonic scanning of animals

   C.M. Miles

5. Animal fat: production and utilisation (in Russian)

   V.M. Gorbatov and A.I. Snitsar