1979

Additional information

1. Animal breeding and transport of slaughter animal

1. An evaluation of feeding liquid sugar to pigs lairaged overnight before slaughter

   G.A. Gardner and T.J. Cooper

2. The reduction of dark cutting beef incidence through administration of molasses solution to young bulls before slaughter

   H. Wichlach, E. Grzeskowiak and K. Krzywicki

3. Electrocardiographic investigations on pigs for slaughter during lorry transport (in German)

   E. Scharner, G. Schiefer, M. Prell and E. Luhn

4. Quality of the meat from bulls fed additionally with pigs excrements

   A. Mikulík, M. Dobeš and M. Vávrová

5. Study of adrenal system activity and feather retaining of turkeys during transportation (in Russian)

   E.G. Shumkov, N.P. Gorbataja and R.A. Daulbaleva

6. A comparison of meat quality parameters in two breeds of cattle

   P.G. van der Wal, B.J. Tinbergen and P.L. Bergstrom

7. A comparative estimation of the carcass quality of cross-bed pigs (in Russian)

   Yu.V. Tatoulov, N.I. Kouritsyn and I.P. Nemtchinova

8. Several experiences of investigation with drug residues on groups of pigs and broiler chickens bred by large scale farming

   F.P. Mailáth, J. Sohár, I. Léder and V. Cieleszky

9. The stress ante-mortem in slaughtering animals and the probable abnormal meat composition before certain biochemical mediators (in French)

   A..A. Dias Correira and J.C. Farraia Da Graҫa

10. Influence of pigs’ age on carcass yield (in German)

    E. Otto and G. Klatt

11. Relationships between technological incidence of meat quality and some neurohumoral reactions caused by preslaughtering stresses in bulls and cows (in German)

    J. Jedlička, J. Mojto, J. Vančišin, O. Palanská and Š.- Páleník

2. Slaughter technology and hygiene in the abattoir and meat plant

1. Carbon dioxide stunning of broilers (in Russian)

   I. Bogdanov, T.S. Bogdanova and S. Mitkov

2. Investigation of low voltage stimulated beef carcasses

   H. Nilsson, H. Rudérus and S. Fabiansson

3. Optimum conditions for low voltage electrical stimulation of beef carcasses

   S. Fabiansson, G. Jonsson and H. Rudérus

4. The effect of physiological and technological factors upon the quality and yield of biologically active substances during slaughter animals processing (in Russian)

   L.L. Bortkevitch, L.B. Polonskaya, F.N. Giller-Rozhanskaya, T.N. Orlova, R.V. Ilyukhina, E. Yu. Koulikova and V.N. Tsygankova

3. Grading of slaughter animal

1. Differences in meat quality and carcass composition of Friesian and beef breed x Friesian cattle

   J.P. Chadwick, A. Cuthbertson and E. Dransfield

2. The use of commercially low valued pieces of lamb carcasses (in French)

   A. Moral, E. Garcia-Matamoros, M. Tejada and S. Jimenez Perez

3. The determination of conformation index of ham (in French)

   B.L. Dumont, O. Schmitt, J. Lefebvre and T. Boulleau

4. Occurrence of the exudative (PSE) meat alteration at some inland swine races (in German)

   Á. Kellner, I. Sándor and J. Takács

5. Determination of muscle flesh characteristics of brawns which are subjectively and objectively recordable (in German)

   G. Theloe, E. Scharner, S. Braband and H. Schulz

6. Comparative carcass composition in Simmental cross bred steers from large beef breeds (in Russian)

   S.S. Goutkin

7. The use of non-carcass parts to estimate beef carcass composition

   E.R. Johnson

8. Quality properties of meat derived from broilers of different age

   G. Kralik, A. Petricevic, B. Sabljic and D. Tomic

9. Possibilities on early information on pork quality by means of muscle biopsy (in German)

   H. Pfeiffer, H. Hennebach, G.V. Lengerken and V. Albrecht

10. Qualitative characteristics of meat in water buffalo and bovine carcasses slaughtered at 28 weeks

    A. Bordi, E. Consentino, A. Girolami and D. Matassino

4. Post mortem biochemistry and histology of meat

1. The application of modern statistical methods to studies on the cause and effect interrelations between biochemical regulatory systems and meat quality (Abstract only)

   V. Albrecht, V. Erhardt, H. Przybilski and G.V. Lengerken

2. The influence of duration of transport and shrink period on the post mortal glycogenolysis in you bulls (in German)

   K. Fischer and C.H. Augustini

3. Effect of pH and temperature on the extractability of myofibrillar proteins

   A. Nagy-Németh and M. Vada-Kovács

4. Inorganic salts and the functional properties of fresh and frozen muscle proteins

   I. Kołodziejska and Z.E. Sikorski

5. Influences of cooling and freezing on the biochemical, physical and sensory criteria of the meat quality of broiler (in German)

   M. Ristić, J. Kijowski and L. Schön

6. Some characteristics of three greatest muscles in pig ham

   S. Rahelić, D. Manojlović and Z. Vičevic

7. Enzymatic processes at the ripening of raw sausages with special regard to the transaminase system GOT and GPT

   Gy. Gantner, V. Mihályi-Kengyel and L. Körmendy

8. Analysis of some bioactive components of pig’s blood

   E. Berndorfer-Kraszner and R. Lásztity

9. Histochemical structure of longissimus and semitendinosus muscle and meat quality of the bulls with muscular hypertrophy

   D. Klowsowska, B. Klowsoski and J. Rozyczka

10. Distribution of giant fibres in muscles of meat animals (in French)

    O. Schmitt and B.L. Dumont

11. Phospholipid changes during cooling of pork treated by different mechanical and heat procedures

    V. Djordjević, R. Tadić, F. Bučar and I. Djujić

12. Effect of temperature stress on the levels of glycogen in muscles and c3,5-AMP in the muscles and adipose tissue of hens

    A. Faltas, F. Stanchev, N. Nesterov

13. Extraction of sarcoplasmic nitrogen- Influence of the buffer (in French)

    J. Bousset

14. The effect of post-mortem changes in meat upon its processing characteristics (in Russian)

    Yu.V. Tatoulov, N.I. Kouritsyn, T.N. Mittelstein and R.V. Volodtchenko

15. The activity of some membranes as a marker of membrane injury upon the freezing of isolated mitochondria (in German)

    N. Ivanov, N. Nesterov, Y.A. Profirov, L. Tsonev, TS. Tsvetkov and R. Voynova

5. Analysis of flavour, sensory features and biological value, residues in meat and meat products

1. Effects of ”ante-mortem” treatments with intraperitoneal injections of calcium gluconate and magnesium sulphate on tenderness of frozen lamb (in French)

   E. Garcia-Matamoros, A. Moral, F.J. Jimenez-Colmenero and F. Sanz

2. A new method for detecting ammonia in the Kjeldahl’s protein analysis

   F. Kulcsár, L. Gáspár and M. Csont

3. A simplified method for the determination of volatile n-nitrosamines (Abstract only)

   M. Obiedzinski

4. Electric conductivity of meat as an objective substance characteristic for process control

   H. Sielaff and K.H. Höft

5. Shelf life of vacuum packed sliced bacon (in German)

   F. Havas and J. Takács

6. Influence of packaging on acceptability of Frankfurters

   H.W. Ockerman and V.R. Cahill

7. Quality control at high heated beef cans

   H.O. Gϋnther

8. Use of a multi-residue method in the regulatory control on the use of anabolics

   R. Verbeke

9. An attempt to estimate the level of substitution in meat tissue by texturized soy protein preparate in model comminuted sausage based on quantitative determination of the fiber

   Z. Duda, J. Mielnik and M. Stec

10. Relationships between fat content, connective tissue and objective tenderness measurement in porcine longissimus dorsi

    E. Kirkegaard, A.J. Møller and J. Wismer-Pedersen

11. A rapid method for determining total phosphor content of meat products

    F. Kulcsár,I. Pleskonics and M. Csont

12. Determination of chloride in meat products

    O. Venegas and G. Andujar

13. The influence of corn syrup solids and dextrose on the organoleptic qualities of canned, pasteurized hams

    P. Zeuthen

14. Use of a penetrometer to determine firmness of emulsion-type sausages

    L. Andersen and K.E. Hansson

15. Investigation of the nutritive value of dry sausage

    F. Békés, A. Zsigmond and Á. Juhász

16. Studies on the contents of microelements in the meat produced in different regions in Bulgaria

    N. Nesterov, P. Grabashanski, L. Nedkova and A. Donchev

17. Determination of ash content in meat products

    D. Perez and G. Andujar

18. Evaluation of the results of objective colour measurement of meat and meat products in CIELAV colorimetric system (in German)

    T. Huszka and M. Fekete

19. The digestibility (in vitro) of the muscle proteins of pork products as effected with processing (in Russian)

    V.T. Kolesnikova

20. The chemical analysis and sensory evaluation of the quality of cooked- smoked and dry sausages (in Russian)

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

21. Proteins an white and red muscle compared by differential scanning colorimetry (DSC)

    E. Starbursvik, H. Martens

22. A study into the quality characteristics of chopped ready-to-cook meats containing milk coprecipitates (in Russian)

    N.K. Zhouravskaya, V.V. Koulikova and N.K. Rostrosa

23. A study into the quality of chilled natural ready-to-cook pork meats during vacuum storage (in Russian)

    L.D. Vasilyeva, G.A. Balandina and L.F. Kanyikina

24. Experiments for the determination of the optimal extraneous water content of meat emulsions (in German)

    Z. Rédey, L. Körmendy and M. Vada-Kovács

25. New possibility for protein-determination in meat products-manual and automatic (in German)

    G. Selmeci

26. Detection of milk and soya proteins in meat products

    A. Válas-Gellei

27. Singular and combined methods for increasing the tenderness of beef

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

6 Technology of meat products

1. Education and research in the field of meat technology in Portugal (in French)

   A.M. Rodrigues Riberio

2. The influence of pressure on the rheological properties of sausage meat having different water and fat contents (in Russian)

   V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and Vinogradov

3. A penetrometer to evaluate sausage meat quality (in Russian)

   V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and C.V. Zvonov

4. A study into the effect of physical and technological factors upon moulded sausage processing (in Russian)

   V.M. Gorbatov, E.T. Spirin and V.V. Vagin

5. The influence of collagen on the rheological properties of meat homogenates

   M. Sadowska, Z.E. Sikorski and M. Dobosz

6. Structure-mechanical properties of the farce of fresh raw sausage and technologically caused changes (in German)

   I. Kiessling and H.-J. Raeuber

7. Comminuted meat products: Potential problems arising from protein-lipid interactions

   K. Fretheim and S.A. Gumpen

8. The decomposition of starch in the preparation of cooked sausage (ring bologna) in Finland

   M. Honkavaara and M. Pohja

9. Occurrence of toxicogenic penicillia in meat products (in German)

   L. Leistner and Ch. Eckardt

10. Studies into the biological value of semi dry sausages produced with bacterial starter cultures (in Russian)

    A.A. Sokolov, V.V. Khorolsky, N.N. Tsvetkova and L.A. Grushetskaya

11. Investigation of the microstructure of cooked sausages containing pork of beef fatty tissues

    M.B. Marinkov

12. Microscopical observations during heating of meat protein fractions and emulsifications stabilized by these

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

13. Technological and histochemical methods for the determination of protein fat emulsions stability in meat products

    N. Tyutyundzhiev, P. Velinov and Z. Tsaneva

14. Investigations of the connection between the qualities of the mass and the finished product of the Bologna type sausage on the basis of some physical-mechanical characteristics (in Russian)

    R. Csépány. S.Simon, K. Kabók and T. Huszka

15. The influence of meat tissue substitutions in scalded sausages by textured soy protein product on the amount of crude protein and the level of amino acids in final product

    J. Mielnik, Z. Duda and M. Ossowski

16. On the water-binding capacity of the ingredients of cooked sausage

    E. Puolanne and M. Ruusunen

17. Meat comminution process and cooked sausage quality as influenced by the residual environmental pressure (in Russian)

    N.K. Chouravskaya, V.E. Ivashov, E.I. Titov, V.S. Lysov and V.P. Chumakov

18. A study into the influence of added milk coprecipitate on sausage meat properties and cooked sausage quality (in Russian)

    I.A. Rogov, A.P. Roslova, S. Alhuvage, V.A. Yasyreva and T.G. Deniskina

19. A study into the aging properties of soft dry sausages prepared with starter cultures and a liquid smoke (in Russian)

    V.V. Krylova, M.M. Mikhailova, N.D. Likhonosova, V.Y. Belova, G.I. Solodovnikova and T.G. Tchistyakova

20. Degradation of organochlorine pesticides as influenced by micrococci isolated from fermented sausages

    M. Perić, J. Rašeta, V. Višacki, A. Spirić

7 Heat treatment of meat and meat products (Drying, smoking, cooling, freezing, thawing)

1. Histological changes of bovine M. longissimus dorsi frozen at various temperatures (-10°, -22°, -33° and -78°C)

   A.-H. Gawwad and S. Rahelic

2. Influence of freezing and chilled state storage on the technological properties of minced meat

   M. Lalov and St. Dantchev

3. Influence of re-freezing and storage on the technological properties of meat. I. Change of structural and mechanical properties of veal

   St. Dantchev and M. Lalov

4. Influence of re-freezing and storage on the technological properties of meat. II. Changes of the hydrophile properties of veal

   M. Lalov and St. Dantchev

5. Comparison of the shelf life of raw and cooked meat products (in German)

   F. Wirth

6. Effect of heat treatment on protein quality and sensory changes in canned food

   B. Eskeland, M. Martens and H. Russwurm

7. Influence of storage time and temperature on some of the constituents determining the nutritive value of sterilized ready-to-eat meat meals (in German)

   B.M. Rogowski

8. Variation of quality traits during storage at low temperatures (freezing and cooling)

   M. Vada, K. Pusztai, Z. Rédey and Á. Lenyel

9. Validity tests of the methods used for the investigation of air-tightness of semi solid containers

   A. Oluski and I. Vujkovic

10. Thermoresistance parameter of African swine fever virus (in French)

    R.S. Melo and J.D. Vigario

11. Influence of pH value on the heating rate of muscle substrates (in German)

    J.T. Panin, M.D. Sukanov and P.M. Radetic

12. Studies on the growth of micrococci and lactobacilli with reference to their survivability upon freeze drying

    Y. Yankov and R. Brankova

13. Studies on vitamin contents upon the introduction of modern lines for the manufacture of sterilized meat and liver pastes

    A. Daskalova, E. Tsvetkova and L. Nedkova

14. The scientific principles of working out the operating conditions of the cooking smoking, drying of sausages and sausage production (in Russian)

    A.V. Lykova, I.A. Rogov, V.G. Vereshchagin, G.M. Slepykh and V.N. Oblevina

15. The estimation of drying optimization and thermodynamic efficiency of drying installations (in Russian)

    A.V. Lykova, V.G. Vereshchagin, G.M. Slepykh and A.A. Vinitskay

16. The temperature field calculation of the thin layer coagulator of raw material (in Russian)

    A.M. Brazhnikov, V.A. Kaprychev, B.P. Filipenko and N.S. Nikolaev

17. The effect of some technological factors on the process time and the qualities of vacuum thawed meat (in Russian)

    N.K. Zhouravskaya, V.E. Ivashov, A.I. Minayev, I.M. Tambovtsev, L.F. Filonenko and N.P. Yanoushkin

18. A study in to the effect of meat freezing with pre-pressing (in Russian)

    V.M. Gorbatov, V.I. Khromov, A.A. Belousov and V.I. Plotnikov

19. Changes in molecular dynamic properties of meat cold stored under various conditions (in Russian)

    S.A. Evelyev, I.R. Skomorovskaya and V.M. Tchernisov

20. Effect of subcooling on meat quality (in Russian)

    N.A. Golovkin and L.A. Korzhemanova

21. Relationship between the method of carcass treatment and qualitative characteristics of poultry meat during storage (Abstracts only)

    S.A. Loubyanetsky, E.A. Rassadkina and R.A. Shviryova

22. The study of qualitative poultry meat changes under cryogenic freezing (in Russian)

    K.P. Venger, E.I. Kaukhcheshvili, N.P. Mazurenko, V.I. Khlebnikov and L.A. Abramova

23. Tenderization of beef with the help of electrical current (in Russian)

    V.N. Zaitsev and L.V. Kulikovskaya

24. Effect of chilling conditions on physico-chemical indices of beef (in Russian)

    N.A. Golovkin, V.V. Yevelyeva and L.S. Kraynova

25. Investigation into the process of cooked sausages chilling in hydroaerosol medium (in Russian)

    O.N. Kurako and V.V. Anoufriev

26. IR-heating under gauge pressures as a method of intensifying the process of ready-to-cook meats (in Russian)

    I.A. Rogov, N.F. Nomerotskaya and S. Y. Gelfand

27. Heat processing of canned sausages in natural casings with practical sterility (in German)

    M. Eisner

8 Curing of meat

1. Investigation into the factors influencing the oxidative changes in pigment of cooked cured meat products

   J. Farkas, É, Andrássy and K. Incze

2. The use of irradiation to reduce or eliminate nitrite in cured meats

   E. Wierbicki and A. Brynjolfsson

3. Study of occurrence in the permeability of plastic wrappers on the growth of microflora in cured meat products: growth of sulphite reducing Clostridia (in French)

   C.H. Huynh and A. Frouin

4. Volatile monocarbonyl compounds in hams manufactured by different technologies, at the final stage of ageing

   D. Gadzheva, N. Nesterov and I. Baychev

5. Reactions of nitrite in meat

   T. Ito, R.G. Cassens and M.L. Greaser

6. The influence of curing and heat treatment on volatile carbonyls content and the quality of cured meats (in Russian)

   A.S. Bolshakov, V.V. Dkagina, I.V. Grigoryeva, A.G. Zabashta and M.A. Estebesov

7. The sulphur-bearing compounds and cured meats quality as effected with curing and heating (in Russian)

   A.S. Bolshakov, A.A. Vorontsov, I.Y. Grigoryeva, and A.G. Labashta

8. The microstructure of fresh hot pork muscle during curing with the application of mechanical treatment (in Russian)

   A.A. Belousov, V.I. Roshtchoupkin, A.S. Bolshakov and A.V. Zabashta

9 Animal fats and their processing

1. Investigation of the pork adipose tissue’s autoxidation

   A. Juhász

2. Investigation into the phospholipids of porcine adipose tissue

   I. Schmied, F. Békés and R. Lásztity

3. An alternative method for the detection of pork fat adulteration with beef tallow

   R. Verbeke and H.F. De Brabander

4. Changes in bone fat in stored dry feeding mixes (in Russian)

   V.M. Gorbatov, M.L. Faivishevsky and L.A. Podsoblyayeva

5. Studies into the changes of the bone fat condition under different processing temperatures (in Russian)

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

10. Processing of edible by-products

1. Utilization of by products for human consumption (in Russian)

   V. Duschanek Herczeg

2. New production technology of fodder protein concentrate from keratin containing raw material hydrolyzed by urea (in Russian)

   N.Ostapets

3. Effect of parameters of heat treatment on nitrite compound changes in meat raw when fodder meal is produced (in Russian)

   A.A. Sokolov

4. A new composition for tanning a protein sausage casing (in Russian)

   O.A. Popernatsky, P.I. Tchetchotkin, N.R. Don, O.O. Babloyan and V.M. Gorbatov

5. A procedure for raw material processing in the production of protein sausage casings (in Russian)

   O.O. Babloyan and V.M. Gorbatov

6. The isolation of food lysozyme preparation from meaty industrial wastes and studying their properties (in Russian)

   P.E. Pavlovsky and N.S. Danilova

7. Decolouration of slaughter house blood by treatment with hydrogen peroxide

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

8. Development of a flavouring with meat-like sensory properties from slaughter animal blood

   K. Fretheim, J. Nordal and E. Slinde

9. Enrichment of meat products with biologically valuable proteins of secondary raw materials

   G.A. Yeresko, A.M. Berezenko, M.I. Yavorsky, V.D. Gorodiskaya, O.N. Dneprovskaya and N.A. Golovatenko

10. Production of the substitute of rennet from ducks processing waste (in Russian)

    V.G. Volik, T.V. Dolgikh, K.I. Lobzov and E.I. Mukhtarov

11. Separation of meat and bone

1. Methods to determine the bone content and the size of the bone particles in mechanically deboned pork (M.D.P.)

   P.G.H. Bijker, G.E. Gerats, J.G. Van Logtestijn, P.A. Koolmees and T. Fransen

2. Method of estimating marrow content of mechanically separated meat

   R.A. Field, J.E. Kunsman and L. Sanchez

3. Utilisation of mechanically deboned meat (Abstract only)

   K. Ryszard, E. Ryszard and J. Ryszard

4. Mineral composition of meat being hand separated or mechanically separated from bones

   I. Djujic, V. Djordjevic, B. Mihajlovic and N. Radovic

5. The influence of the addition of mechanically deboned meat (MDM) on the physico-chemical properties of meat model blends

   A. Pisula and J. Rejt

6. Technological properties of meat mechanically separated from cooked bones

   E. Kosiba and R. Jaworek

12. Utilisation of additives

1. Effect of additives and ripening parameters on the growth and toxin production of Clostridium botulinum

   K. Incze and M. Delényi

2. An attempt of use of monascorubrine as sausage colorant

   S. Wasilewski

3. Use of reduced nitrite in the production of Italian typical salami

   P. Baldini, G. Farina, F. Palmia, G. Palolari and R. Raczynsky

4. Selection of curing preparations by methods of sensoric analysis (in German)

   J. Dubravicky, J. Jajcay and M. Greschnerova

5. Studies on a new extrusion cooking process for manufacture of vegetable meat analogs

   K. Danowski, A. Jakubowski and J. Zgainski

6. Effect of the addition of precipitated plasma protein on the quality and the biological value of canned liver paste (in Russian)

   A.I. Zharinov, I.A. Martinez Diaz, J.P.V. Arguelles and O.B. Presa Caballero

7. Precipitated proteins from blood plasma, some of their functional and technological properties and their biological value (in Russian)

   A.I. Zharinov, J.R. Villegas, O.B. Presa and L.A. Martinez

8. The effect of potassium sorbate and sodium nitrite on the organoleptic properties, stability, and growth of Bacillus cereus and Clostridium perfringens in cooked sausage

   E. Petäjä, M. Raevuori, E. Puolanne and P. Hill

9. Influence of milk proteins on the amino acid composition of canned poultry meat (in Russian)

   V.A. Gonotskij, L.D. Seredenko and L.A. Abramova

10. The change of water activity, pH and water binding capacity when treating meat with certain additives (in Russian)

    N.M. Bogolubova, E.N. Lazarev and L.R. Afanassyeva

11. Contribution of the knowledge of inhibitory effects of potassium sorbate and smoke preparations (producer Etol Celje) on some sorts of moulds isolated from sausage surface

    M. Todorovic, A. Oluski and M. Skrinjar

12. Application of liquid smoke for the production of cooked ham

    I. Baychev and Y. Stefanov

13. The use of lidalbin to improve the organoleptic and sanitary indices of meat and meat products (in Russian)

    L.I. Stekolnikov, B.A. Sevostyanov, A.A. Belousov, A.E. Shiritchenko, L.A. Boushkova and E.F. Oreshkin

14. The influence of some additions of nitrous substances of meat production of smoked sausage (Theses of report) (in Russian)

13. Optimisation and regulation of quality in meat processing

1. Microbiological quality of meat products and the raw materials used. I. Raw, non-ripened products (in French)

   M. Catsaras and D. Grebot

2. Microbiological quality of meat products and the raw materials used. II. Ripened, dried products (in French)

   M. Catsaras and D. Grebot

3. Proposals for the composition of different sorts of canned meat with regard to their protein-value and manufacturing technology

   E. Dworschák, L. Molnár, E.D. Horváth and K.Vukov

4. Economic decision optimisation in the meat industry based on the mathematical methods (in German)

   K. Witwicka

5. Mathematical model for the manufacture of frankfurter-type sausages

   L. Körmendy, Z. Erdós and E. Zukál

6. Optimization of the processes of drying and cutting in animal meat and bone meal production (in Russian)

   O.R. Rahyshanov, K.M. Mamyrov, J.T. Suleimenov and A.A. Lapshin

7. The optimization of the energy capacity of the processing equipment of the meat industry (in Russian)

   A.N. Bogatyryov, N.N. Mizeretsky and G.D. Kontchakov

8. Control of the chemical composition of raw material during producing of dry sausage by means of in line control and mathematical modelling (in German)

   J. Rusz and Z. Erdós

14.0 Mechanization, control and automization of the manufacturing of meat

1. Digital collection of data of diagnostic results of veterinary examinations on slaughter lines (in Russian)

   P. Barabás, J. Molnár and Z. Horváth

2. Digital data acquisition system to the instrumentation of the qualification of pigs after slaughtering (German)

   P. Barabás, I. Frits and E. Eiler

3. A unit operations approach of the technology of comminuted meat products with special interest to mixing and grinding

   A.E. Wijlhuizen and E.J.C. Paardekooper

4. The application of roboto-technical systems in the meat industry (in Russian)

   V.M. Gorbatov, N.N. Mizeretsky

5. Investigation of the centrifugal separation of greaves for process intensifying (in Russian)

   V.I. Sokolov and V.P. Belov

6. Automated control system structural synthesis for the meat industry enterprise (in Russian)

   Y.A. Ivasckin, N.M. Dvorak and S.A. Schutov

7. A study of the equipment for sausage drying (in Russian)

   A.M. Brazhnikov and N.D. Malova