1980

Additional information

A Physiology and Muscle Biology

1. Relationship between adipose cell size and lipogenesis in ovine adipose tissue

   R.L. Hood and R.F. Thornton

2. Growth and cellularity of fat depots in British Friesian and Hereford cattle

   T.G. Truscott, J.D. Wood and H.R. Denny

3. Evolution of glycogen level, phosphorylase activity and glycogen synthetase activity in various lamb muscles during growth

   A. Talmant, M. Briand, G. Monin and R. Durand

4. Relation of fibre types in six large muscles of pigs

   S. Rahelić and S. Puač

5. Growth patterns in pigs of different mature body size

   A. Davies and E. Kallweit

6. Biochemistry and structure of desmin and the recently discovered muscle cell cytoskeleton

   R.M. Robson, M.H. Stromer, T.W. Huiatt, J.M. Oshea, M.K. Hartzer, F.L. Richardson and W.E. Rathburn

7. A method for studying the perimysium in fresh meat (in French)

   O. Schmitt and B.L. Dumont

8. Influence of injection of α-blocking andβ-blocking agents on the muscle glycogenolysis during transport stress in lambs

   G. Monin and P. Gire

9. Influence of prednisolone or cortisol injection on muscle glycogenolysis during transport stress in lambs

   P. Gire and G. Monin

10. The appearance of muscle during developing the Misherian Sack (in German)

    A. Marot

11. Investigation of lipid-protein interactions in model systems

    A. Juhász

12. Effect of myosin-actin interaction on the heat-induced gelation of myosin in the presence of F-actin

    K. Samejima, M. Ishioroshi and T. Yasui

B Post-mortem biochemistry

1. Further investigations into relationships between measurements carried out on the slaughter line and meat quality on the day after slaughter

   P.A. Barton-Gade

2. Microstructural and glycolytic changes in the meat of beef cattle grown at commercial feedlots (In Russian)

   Ju. V. Tatulov, N.I. Kuritsyn, T.M. Mittelshtein, A.A. Belousov, V.I. Plotnikov and T.G. Kuznetsova

3. The influence of postmortem changes in bovine muscle on the water-holding capacity of beef. I. Postmortem storage at 20°

   R. Hamm, K.O. Honikel, A. Hamid and C. Fischer

4. Effect of temperature on actin-myosin interaction during postmortem storage of muscle

   Y. Ikeuchi, T. Ito, S.K. Sung and J.O. Kang

5. Reactivity of haematin pigments in processed meats

   D.A. Ledward, W.J. Schofield, T. Hazel and R.J. Neale

6. Effect of time-temperature combinations on Warner-Bratzler shear parameters in beef muscles

   A.J. Moller, S.E. Sorensen, M. Larsen and J. Wismer-Pedersen

7. The influence of postmortem changes in bovine muscle on the water-holding capacity of beef. II. Postmortem storage of muscle at various temperatures between 0° and 30°C

   K. O. Honikel, A. Hamid, C. Fischer and R. Hamm

8. The properties of derma collagen as effected with alkali treatment (in Russian)

   O.O. Babloyan and V.M. Gorbatov

9. Isolation and characteristics of biological-active preparations from the poultry processing industry waste to use in medicine (in Russian)

   V.G. Volik, K.I. Lobzov, T.V. Dolgikh, A. Buzeninov and V .P. Tarakanova

10. The study of the quality of packed cuts during storage (in Russian)

    N.A. Golovkin and R.P. Ivanova R.P.

11. Proteolysis of axenic animal muscle as affected by storage length and temperature (in French)

    J. Bousset

12. Determination of the moisture content of the monomolecular layer and the energy of water binding to the material of freeze-dried meat products and model bodies

    T. D. Tsvetkov, I.B. Lazarova, G.A. Raikov and M. Chakurov

13. The effect of preslaughter treatment on the histochemical and physicochemical treatments of the pig muscle

    D. Klosowska, S. Grajewska, B. Klosowski and J. Kortz

C Post slaughter technology

1. Stunning research in the Netherlands

   R. Hoenderken, E. Lambooy, J.G. Van Logestin and W. Sybesma

2. An evaluation of high voltage electrical stunning of pigs in a restrainer

   T.J.R. Cooper, G.A. Gariner and J. Patton

3. Electroencephalographic studies of the efficacy of electrical stunning of sheep and calves

   D.K. Blackmore and J.C. Newhook

4. Influence of free fatty acids (FFA) on the functional properties of blood plasma

   S. Gumpen and K. Fretheim

5. Inhibition of lipid oxidation and enhanced acceptability of prerigor ground and salted pork

   E.D. Aberle, D.L. Drerup and M.D. Judge

6. Hog marketing based on carcass classification

   G.H. Steer

7. Factors bearing on the formation of DFD meat

   E. Puolanne and H. Aalto

8. Quantitative and qualitative characteristics of accelerated processed pork

   N.G. Marriot, R.H. Poetker and R.A. Garcia

9. Effects of preslaugter fasting on ruminal contents

   D.K. Blackmore and G.V. Peterson

10. Optimization of meat mechanical deboning using salt solutions (in Russian)

    R.R. Barbetti, A.N. Bogatyryov and N.N. Mizeretsky

11. Horizontal line for the slaughtering the cattle (Abstract only)

    A. Marot

D Analytical techniques

1. New approaches to quantitating and confirming incurred sulfonamide residues in swine tissues

   R.L. Ellis, R.L. Epstein, D.F. Gillard, R.M. Simpson, F.B. Suhre and M. Thomas

2. Rapid detection of preservatives in meat products by thermal extraction and thin layer chromatography (in French)

   J. Flores, M.C. Miralles and V. Giner

3. Muscle tissue content estimations in mortadella sausages and luncheon meat

   A.T. Rantsios and P.B. Papavasileiou

4. ‘Unscrambling” multivariate data from mixtures: I: Fat, water and protein determination by Near-Infrared Reflectance spectroscopy. II. Soy protein and collagen determination in meat product from amino acid data

   H. Martens, K.I. Hildrum, A. Bakker, S.A. Jensen, P. Lea, B. Eskeland, E. Vold and H. Russwurm

5. Identification of animal fat species

   R. Verbeke and H. De Brabander

6. Checking of fermented sausages for ”complete treatment” according to the EEC-Directive 77/99/EC

   J.P. Vansteenkiste and J. van Hoof

7. Comparison of five methods for determining salt content of meat products

   W.E. Townsend and S.E. Mescher

8. Instrumental methods for determining acoustic and electrical properties of meat (in Russian)

   N.A. Golovkin, S.A. Yevelev and I.R. Skomorovskaya

9. Simultaneous determination of constituents of meat and meat products on one sample

   G. Selmeci, F. Cseh and L. Nové

10. Modified measures of meat tenderness (Abstracts only)

    M.A. Tahir

E Food irradiation

1. Food irradiation in the United States

   A. Brynjolfsson

2. The role of the International Food Irradiation Project in wholesomeness studies

   P.S. Elias

3. Reproductive performance of dogs fed radappertized chicken for three years of more

   F.E. Chapple, III and A. Scheidt

4. FDA requirements for irradiated meats and other irradiated foods (Abstracts only)

   A. Brunetti, V. Frattali, W. Greear, D. Hattan, C. Takeguchi and L. Valcovic

5. Radurization and radicidation of meat in South Africa

   J.G. Niemand, W.H. Holzapfel and H.J. Van Der Linde

6. First commercial irradiation of foods in the United States

   M.A. Welt

7. World-wide utilization of food irradiation

   J.G. van Kooij

8. Technology of irradiation preserved meats

   E. Wierbicki

9. Irradiated bacon without and with reduced addition of nitrite

   E. Wierbicki and F. Heiligman

10. Development of restructured, irradiated lamb products

    G.W. Shults and E. Wierbicki

11. Radiation preserved frankfurters: Curing ingredients and processing effects on physical, chemical and sensory traits

    R.N. Terrell, G.C. Smith, Z.L. Carpenter, F. Heiligman and E. Wierbicki

12. Combination thermo-radiation methods for meat processing (in Russian)

    S.Yu. Gelfand and N.F. Nomerotskaya

13. Keeping quality extension of the Nile fish by gamma irradiation

    S.B.El Magoli, A.A. Ibrahim, Y.I. Sallam and E.T. El Ashwa

14. A prototype seafood irradiator

    J.D. Kaylor, J.W. Slavin and L.J. Ronsivalli

15. Changes in meat pigment as a result of raddappertization

    M. Karel, A.R. Kamarei and E. Wierbicki

16. Effect of irradiation, packaging and antioxidants on the concentration of monocarbonyls in chicken rolls

    K.N. Hall, M.B. Fey, G.J. Buonopane, R.G. Jensen and E. Wierbicki

17. The absence of antithiamin factors in raddappertized beef and chicken

    N. Raica, jr., E.L. McGown and D.E. Hilmas

18. Chemiclearance: Principle and application to irradiated meats

    I.A. Taub and C. Merritt, jr.

19. Nitrosamines in irradiated bacon

    W. Fiddler, R.A. Gates and J.W. Pensabene

20. Mutagenicity studies with irradiated meats

    J.T. Fruin, C.D. Kuzdas and L.S. Guthertz

21. Application of microwave and radiant energies for freeze dehydration of meats

    H. Aserm, G.W. Shults and J.M. Tuomy

22. Radurization of poultry meat

    W. Fiszer, J. Zabielski and J. Mróz

23. Studies on wholesomeness evaluation of radurized Indian Mackerel (Rastrelliger Kanagurta)

    M. Aravindakshan, R.C. Chaubey, R. Seshadiri, U.N. Rao, P.S. Chauhan, G.B. Nadkarni and K. Sundaram

24. The use of high energy electrons and X-rays for the preservation of meat and other food products

    M.R. Cleland, J.P. Farrell and K.H. Morganstern

F Animal composition

1. Beef carcass composition as influenced by conformation (in French)

   B.L. Dumont, A. d’ Herlincourt and J. Lefebvre

2. Trimmed boneless primal cuts and other carcass characteristics of serially slaughtered cattle of two mature sizes individually fed corn or corn silage rations in two housing types

   A.F.Y. Nour, M.L. Thonney, J.R. Stouffer and W.RC. White, jr.

3. Carcass characteristics of British and Charolais steers raised on grass

   L. Mϋller, J.J. Lauzer and G.P. Robaina

4. Effect of genotype on pigment, collagen and lipid content of the Longissimus dorsi muscle in young bulls

   R. Boccard, C. Valin and B. Bonaiti

5. The effect of activated water on animal growth (in German)

   K. Entzmann, J. Hint and E. Karmas

6. Influence of animal factors on the composition and nutritive value of pork

   E.K. Prost

7. Carcass composition of native purebred Barbados Blackbelly and Dorset crossbred sheep

   J.R. Romans and R.K. Erikson

8. Assessment of pig carcasses by means of MFA-Recorder

   I. Hansson

9. Qualitative characteristics of meat in lambs born from ewes subjected to hormonal synchronization of oestrus

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

10. Investigation of influence of animal origin fodder additions on meat quality (in Russian)

    I.M. Avyasov and N.F. Pankov

11. Anatomic-topographic characteristics and some quality properties of neck muscles obtained by industrial way of pork carcass cutting (in German)

    V. Aničić

12. Intramuscular collagen content and solubility, their relationship to tenderness and alteration by postmortem aging

    L.E. Jeremiah and A.H. Martin

13. Skatole – Another contributor to boar taint

    K. Lundström, K.E. Hansson, S. Fjelkner-Modig and J. Persson

14. Quality prospects of the pig production in Europe

    W. Sybesma

15. Relationship between volatile compounds in fat from forage and grain-fed beef and sensory characteristics of steaks and roasts

    H.B. Hedricks, M.E. Bailey, H.P. Dupuy and M.G. Legendre

16. The use of television inspection for the assessment of the visual lean percentage in meat and for the assessment of yield in carcass beef (Abstracts only)

    B.M. Hopkins

17. Исследование желатина из коллагена свиной шкуры методо гель-хроматографии

    D.P. Radkevich G.A. Mikryukova Ye.Ye. Braudo and I.T.P. Lashi

G Composition of meat products

1. Species differences in proteins of abattoir offal

   N.F.S. Gault, R.A. Lawrie

2. The use of soy protein isolate in emulsified meat products. Research into maintenance of traditional qualities (in Russian)

   R.M. Salavatulina and G.L. Solntseva

3. Functional characteristics of soluble soy protein concentrate in meat systems

   S.L. Moore, H.S. Yang and W.C. Yackel

4. On the fatty acid composition of some meat products

   G.F. Hammer

5. Nutritional and quality marking of meat products

   B. Krol, P.C. Moerman and A. Wassenberg

6. Nutritive value of intermediate moisture meats stored at tropical temperatures

   Z.A. Obanu

7. The biological value of cooked sausages as effected with animal and plant proteins (in Russian)

   A.F. Savtchenko, R.M. Salavatulina, B.P. Sukhanov and A.D. Ignatyev

8. Nutritive and biological value of the poultry meat products for children (in Russian)

   M.M. Korotaeva, V.A. Gonotskiy, V.S. Krajnya, N.V. Peretolchin, M.J. Brents, P.P. Levyant and S.P. Terechin

9. Possibilities of manufacturing artificially structured protein products based on blood plasma and prospectives for their utilization in the meat industry (Abstracts only)

   I.A. Rogov, A.V. Efimov, N.K. Zhuravskaya, A.G. Zabashta, N.N. Lipatov and E.I. Titov

10. Method for decoloured blood production (Abstracts only)

    G.K. Babanov and I.F. Osadchaya (Abstracts only)

11. The use of milk coprecipitate and soy isolate in combination meat products (in Russian)

    I.A. Rogov, N.K. Zhuravskaya, V.A. Yasyreva, A.P. Roslova, V.N. Pimenskaya, T.P. Perkel and V.V. Kulikova

12. Study of dry cheese whey influence on the food value of minced semi-manufactured meat products (in Russian)

    A.P. Dubinskay, O.N. Kozhevnikova and I.L. Orlynskaya

13. The food and biological value of infant canned meats containing different protein additives (in Russian)

    A.V. Ustinova, M.A. Ivanova, N.M. Yarantseva, K.S. Petrovsky, L.A. Khovayeva and N.A. Afanasyeva

H Electrical stimulation (Fresh meat)

1. Early investigations on the postmortem tenderization of meat by electrical stimulation

   F.E. Deatherage

2. Low voltage electrical stimulation of beef carcasses: Distribution of tenderizing effect in the carcass and relation to changes in sarcomere length

   D. Demeyer and F. Vandenriessche

3. Increase in the efficiency of meat technological treatment produced by electrophysical methods used in a post slaughtering period (in Russian)

   R.S. Zakharov, H. Manger, E.N. Moiseenko and A.P. Yantsenko

4. Optimal systems for rapid processing of beef

   H.R. Cross

5. Effects of electrical stimulation on beef, pork, lamb and goat meat

   G.C. Smith, J.W. Savell, T.R. Dutson, R.L. Hostetler, R.N. Terrell, C.E. Murphy and Z.L. Carpenter

6. Electrical stimulation of beef carcasses in Australia

   P.E. Bouton, F.D. Shaw and P.V. Harris

7. Effect of electrical stimulation and hot boning upon physical changes, cooking time and losses and tenderness of beef roasts

   E.E. Ray, D.M. Stiffler and B.W. Berry

8. The effects of electrical stimulation on retail acceptability and case life of beer

   L.E. Jeremiah and A.H. Martin

I Electrical stimulation (processing)

1. Effects of electrical stimulation, boning temperature, formulation and rate of freezing on sensory, cooking and physical properties of beef patties

   B.W. Berry and D.M. Stiffler

2. Effects of carcass electrical stimulation and hot boning on selected beef muscles

   C.L. Kastner, M.E. Dikeman, K.N. Nagele, M. Lyon, M.C. Hunt and D.H. Kropf

3. Hot deboning beef with or without electrical stimulation

   A.A. Taylor, B.G. Shaw and D.B. MacDougall

4. Hot deboned and traditionally chilled beef as raw material for the production of controlled atmospheres retail packs – Comparison of sensory and microbiological properties

   L. Buchter

5. Electrical stimulation and hot boning of beef carcasses associated with chilling of freezing

   O.O. Corte, G. Cia, V. Picchi, M.L.S.C. Procknor and I. Delazzari

6. Storage stability and tenderness of top round roasts cooked pre- or postrigor following electrical stimulation

   R.L. West, D.L. Langston and J.L. Oblinger

7. Effect of electrical stimulation and hot boning on sensory and physical changes of prerigor cooked beef roasts

   B.W. Berry, E.E. Ray and D.M. Stiffler

J Electrical stimulation (Mechanisms)

1. Bacteria associated with electrically stimulated and hot boned meat

   A.W. Kotula

2. The bacteriological quality of meat from electrically stimulated carcasses

   M. Raccach and R.L. Hendrickson

3. Effect of electrical stimulation on thermal shrinkage temperature of bovine muscle collagen

   M.D. Judge, E.S. Reeves and E.D. Aberle

4. Morphology and calcium uptake of bovine sarcoplasmic reticulum as affected by electrical stimulation and time postmortem

   A.L. Joseph, T.R. Dutson and Z.L. Carpenter

5. Is electrical stimulation efficiency muscle dependent?

   B. Houlier, C. Valin, G. Monin and P. Sale

6. Possible mechanisms by which electrical stimulation improves meat tenderness

   T.R. Dutson, G.C. Smith, J.W. Savell and Z.L. Carpenter

K Electrical stimulation (industry applications)

1. Effects of hot boning and cooking methods upon cooking time and losses and tenderness of roasts from electrically stimulated beef carcasses

   E.E. Ray, D.M. Stiffler and B.W. Berry

2. Industry application of electrical stimulation in the United States

   J.W. Savell, G.C. Smith, T.R. Dutson and Z.L. Carpenter

3. Low voltage electrical stimulation of beef : Influence of pulse types on postmortem pH fall and meat quality

   H. Ruderus

4. The model electrical stimulation unit

   B.W. Holt, A. Cuthbertson and A.J. Gigiel

5. Commercial application of electrical stimulation – Safety and regulatory aspects

   R.W. Anderson

6. Electrical stimulation developments in New Zealand

   B.B. Chrystall and C. Devine

7. Electrical stimulation and post mortem chilling effects on pork quality

   D.D. Crenwelge, R.N. Terrell, T.R. Dutson, G.C. Smith and Z.L. Carpenter

L Meat preparation and processing

1. The present status and future of the development of a general theory of technological processes and equipment of the meat industry (in Russian)

   V.M. Gorbatov and N.M. Mizeretskij

2. Process control in the production of fermented sausages

   R. Skjelkvåle, P.G. Fyhn and T. Hoyem

3. Phospholipid changes during freezing of pork treated by different mechanical and heat procedures

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

4. The effect of pH value and salt and phosphate content on water binding capacity in cooked sausage

   E. Puolanne, M. Ruusunen and M. Matikkala

5. The influence of some spices on the fermentation of a Belgian dry sausage

   F. Vandendriessche, P. Vanderkerkhove and D. Demeyer

6. Effect of processing conditions on microstructure and functional properties of various comminuted meat batters

   A.M Hermansson

7. The influence of raw material autolysis degree and mechanical actions on cured meat products quality (in Russian)

   A.S. Bolshakov, B.G. Boreskov, A.G. Zabashta, L.Yu. Shubina, M.A. Estebesov and M.I. Lontero

8. On the use of meat of different autolysis degree in the canning industry (in Russian)

   A.A. Belousov, E.F. Oreshkin, A.B. Khakimdzhanov and V.I. Roshtchupkin

9. Influence of technological parameters of homogeneous canned food treatment on their structural and mechanical properties (in Russian)

   V.A. Gonotskiy, V.D. Kosoy and S.N. Shevchenko

10. Change of nitrous substances of homogeneous canned food during the process of sterilization (in Russian)

    V.A. Gonotskiy, I.I. Chvanenko, T. Shirnyuk and V.A. Pavlova

11. Optimizing technological processes of meat cold treatment (in Russian)

    I.G. Tschymak, V.I. Shakhnevich and V.P. Onishchenko

12. Investigation of meat cooling and refrigerating in air medium under pressure above the atmosphere (in Russian)

    I.G. Tschymak, P.G. Krasnomovets, A.P. Kotsubinsky and A.K. Babitch

13. The influence of physico-chemical factors upon sausage moulding in case of conduction heating and chilling (in Russian)

    V.M. Gorbatov, E.T. Spirin, V.V. Vagin and A.L. Shtchetnik

14. On the new, advanced sausage technology. Results of laboratory research and analyses (in Russian)

    E.T. Spirin

15. Rational utilisation of the energy of phase transitions as a means of saving energy resources in the meat industry (in Russian)

    G.D. Kontchakov and N.N. Mizeretsky

16. Vacuum application in sausage production at meat thawing, curing and comminution (in Russian)

    N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, E.I. Titov, L.F. Filonenko, I.M. Tambovtsev and V.S. Lysov

17. Modelling of the process of technological smoke generation (in Russian)

    V.I. Kurko, I.V. Kolonistova and N.A. Makarova

18. Modelling and Algorithmization of the process of meat quality control (in Russian)

    Yu.A. Ivashkin, I.I. Protopopov and Yu.G. Konstenko

19. Efficient methods of plotting additive and multiplicative models of physico-chemical characteristics of raw and finished meats on the basis of experimental data (in Russian)

    I.V. Gubanov and V.M. Morozov

20. Heat effect on value changes of meat proteins (in Russian)

    A.L. Adonin

21. Salt taste in meat products with varied salt content (in German)

    G.F. Hammer

22. Heating rate of canned cured PSE and DFD pork

    M. Sukanov, P. Radetić and J. Panin

23. Tracing of changes in volatile monocarbonyls and lipid oxidation products in pork during the manufacture of canned ham

    N. Nestorov, D. Gadzheva, I. Baychev and A. Gateva

24. Accelerated technology of raw dried non-comminuted meats. Ultrastructural changes

    N. Nestorov, P. Velinov and M. Chakurov

25. Bacon, an inhomogeneous product

    EJ.C. Paardekooper, H. Labots and L.R. Freeman

26. Power consumption as parameter for process control in relation to the manufacture of comminuted meat products

    EJ.C. Paardekooper, A.E. Wijlhuizen and P.C. Moerman

27. Deterioration of intermediate moisture meats during storage at tropical temperatures

    Z.A. Obanu

M Nitrite and meat curing

1. Long chain acetals of ascorbic or erythrobic acid as antinitrosamine agents of bacon

   K.R. Barucha, C.K. Cross and L.J. Rubin

2. Effect of nitrosamines, nitrite and secondary amines and tumor development in mice

   A.M. Pearson, S.D. Sleight, D.P. Cornforth and B.T. Akoso

3. Effect of the level of residual nitrite and packaging conditions on colour stability in cooked ham

   R. Goutefongea

4. Effect of nitrate versus nitrite-curing on Staphylococcus aureus

   M. Delényi, K. Incze, H.E. Dolozselek, K.M. Vada, A. Nagy, Gy. Lombai and J. Takács

5. Clostridial growth inhibitors, derived from nitrite

   P.S. van Roon

6. SSP: Meat products with minimal nitrite addition, storable without refrigeration

   L. Leistner, I. Vuković and J. Dresel

7. Effects of pH and heating on reaction of nitrite with cytochrome C

   K. Izumi, R.G. Cassens and M.L. Greaser

8. Nitrosamine analysis and inhibition studies

   M.E. Bailey and A.K. Mandagere

9. Use of nitrite and sorbate for botulism control

   J.N. Sofos, F.F. Busta and C.E. Allen

10. Extension of refrigerated shelf life and inhibition of pathenogenic bacteria in fresh and vacuum packaged poultry by sorbic acid and potassium sorbate

    M.C. Robach

11. Effect of sulfur dioxide on C. botulinum in cooked meat

    R.B. Tompkin, L.N. Christiansen and A.B. Shaparis

N Food microbiology

1. Rapid test for the detection of staphylococcal thermonuclease in fermented sausages

   B.S. Rose, R.W. Johnston, M.E. Harris and W.H. Lee

2. The effect of various gaseous atmospheres on shelf life of fresh meat

   E. Hess, W. Ruosch and C. Breer

3. Use of certain gram-negative bacteria in dry sausage

   E. Petăjă

4. Some observations on the bacterial growth in sliced vacuum packed ham in relation to pH of the product

   P. Zeuthen

5. Penetration of bacteria into meat (in French)

   J. Founard, T. Degas, O. Schmitt and J. Sechet

6. The microbiology of ‘back bacon’ manufactured in nitrate-free brines after storage at 5°C

   J.F. Dempster

7. The effects of an edible calcium pectinate film on beef carcass shrinkage and surface microbial growth

   C.A. Stubbs and D.P. Cornforth

8. Growth of psychrophilic bacteria on lamb carcasses

   E.A. Sauter, J.A. Jacobs and J.F. Parkinson

9. Influence of contamination after cooking of roast beef on microbial growth

   H.W. Ockerman and R. Dowiercial

10. Hygienic aspects in meat production

    S. Mukherji

11. Microbiology of commercial vacuum packaged and hanging beef

    R.W. Johnston, M.E. Harris, A.B. Moran and W.H. Lee

12. The microbiological safety of canned, cured and perishable meat products

    R.W. Johnston and G.W. Krumm

13. The spoilage of vacuum-packaged pork with high ultimate pH.

    P. Hermansen

14. The shelf life of vacuum-packaged fresh meat

    C. Breer, E. Hess and W. Ruosch

15. Dynamics of pesticide degradation as influenced by useful microflora of fermented sausages (Abstracts only)

    A. Spirić, V. Višacki, J. Rašeta and N. Rajković

16. Influence of certain physico-chemical factors on the possibilities of T. spiralis larvae survival in meat products (Abstracts only)

    P. Modić and M. Djordević

17. Leptospirosis. A neglected health hazard in the meat industry

    D.K. Blackmore and L.M. Schollum

18. Effect of lactic acid sprays on beef carcass contamination

    Br. Dezeurre-Wallays and J. Van Hoof

19. Comparative studies on the survivability and activity of frozen and freeze-dried cultures of L. plantarum

    Ya. Yankov, R. Brankova and G. Raikov

20. Microbiological quality of meat products related to raw materials used. III. Cooked products (in French)

    M. Catsaras and D. Grebot

21. Microbiological quality of meat products related to raw materials used. IV. Semi-preserved foods (in French)

    M. Catsaras and D. Grebot

22. Product temperatures in chilled cabinets

    L. Bogh-Sorensen

23. Low temperature lactic acid bacteria for meat fermentation

    M. Raccach

24. Comparative study of sero-positivity in pigs coming from common farms, pigs fatted in protected surroundings and axenical pigs (toxoplasmosis) (in French)

    J.C. Hans