1981

Additional information
1. Abstracts, also for missing full papers

A Biology of meat and its influences on meat quality

1. Possibilities of improving the carcass quality by crossing

   S. Čepin and J. Osteric

2. Meat quality of British steers of different chronological age

   L. Mϋller and G.P. Robaina

3. The effect of cow size, milk yield and cow condition on the carcass characteristics and meat quality of their progeny

   S.D.M. Jones, J.W. Wilton and H. Song

4. Meat hygienic aspects for the application of industrial dried faeces of laying hens in the fattening of cattle (in German)

   G. Reuter, K. Troeger and G. Wachelau

5. Determination of the quality of meat from pure and crossbred swine (in Russian)

   A. Blanco, P. Perez and C. Urbay

6. Determination of the quality of meat and fat from crossbred swine (F₂) (in Russian)

   A. Blanco, P. Perez and C. Urbay

7. The use of sugar-cane as an energy source for pig production (in Russian)

   A. Blanco, P. Perez and C. Urbay

8. Rapid glycolysis test for detection of DFD pork meat

   M. Vada-Kovács

9. Some characteristics of raw and cooked porcine muscles of pure and crossbred animals

   S. Rahelić and Manojlović

10. The influence of different test results of halothane tested litter mates on their meat quality (in German)

    E. Kallweit and M.Henning

11. Press laughter weight of pigs and occurrence of PSE and DFD meat (in German)

    E. Pospiech, B. Dzierzynska-Cybulko, W. Maruniewicz and W. Darul

12. Evaluation of some methods for stress-susceptible meat

    V. Várvizi, M. Vada-Kovács and G. Biró

13. Influence of the pre-slaughter stress situation on meat quality (in German)

    D. Schwörer, J.K. Blum and A. Rebsamen

14. Routine detection of PSE muscle by dielectric measurement

    H. Pfϋtzner, E. Fialik, E. Krause, A. Kleibel and W. Hopferwieser

15. Histopathological studies of muscle changes and incidence of PSE and DFD meat in pigs kept in large industrial farms

    D. Klosowska, B. Klosowski, J. Kortz and B. Rak

16. Improvement in meat quality in pigs by beta-adrenergic blockade

    P.D. Warriss and D. Lister

17. Criteria for the identification of pig carcasses ineligible obtained (in German)

    A. Stolle and G. Reuter

18. The determination of standard value ranges and limiting values of the measurable quality characteristics brightness of colour, drip loss and pH value in muscle flesh from young bulls, heifers and cows (in German)

    E. Scharner, H. Schlicht, A. Baier and H. Goldschmidt

19. Relations between the metabolic type and oxygen uptake of muscle homogenates (in French)

    M. Renerre and A. Talmant

20. Studies on the type and diameter of muscle fibres in lambs of certain breeds and crosses

    A. Pinkas, C. Valin, P. Marinova, D. Nedelchev and A. Stoyanov

21. Studies on the cold shortening of the lamb meat muscle- IV. Effects of shower baths at both 50°C and 60°C applied to carcasses on the tenderness of meat (in French)

    A. Moral, E. Garcia-Matamoros, S. Jimenez and A. Goicoechea

22. Electron microscopic studies of mutton treated with microbial protease mesentrine 11-11

    E. Hristov, P. Velinov, S. Danchev, D. Dimitrov and S. Sinha

23. A study on the influence of a bacterial proteolytic enzyme preparation on the structural and mechanical properties of mutton

    S. Sinha, E. Hristov, S. Danchev and D. Dimitrov

24. Ultrasound changes in pork from Camborough hybrids transported at short distances

    P. Velinov and E. Markov

25. Does hanging while bleeding out (right versus left side) influence meat quality characteristics of pigs? (in German)

    K. Fischer and Chr. Augustini

26. Participation of some tissues in the most valuable parts of carcasses of some swine breeds and their crossings

    A. Petricevic, G. Kralik, D. Gutzmirtl, K. Bencevic and T. Rastija

27. Effect of different salt concentrations on water binding capacity of pre-rigor beef

    P.D. Jolley, K.O. Honikel and R. Hamm

28. Heat induced gelation of myosin: roles of head and tail regions of a myosin molecule

    K. Samejima, M. Ishioroshi and T. Yasui

29. Influence of different freezing temperatures on some characteristics of fibrillar proteins of bovine longissimus dorsi muscle

    L. Petrović and S. Rahelić

30. Thermal and chemical stability of collagen in normal and double muscle 2 year old steers (in French)

    J. Kopp and M. Bonnet

31. Pig leg weakness: Relationship with articular cartilage collagens

    M. Shimokomaki

32. The influence of defatted bone production conditions on bone collagen microstructure and thermographic properties (in Russian)

    M.L. Faivishevski, V.I. Plotnikov, O.O. Babloyan, M.G. Borisova, S.E. Pankova and V.E. Ivanov

33. Identification of the proteinases responsible for the postmortem degradation of myofibrillar proteins

    A. Okitani, U. Matsukura, T. Matsumoto and M. Fujimaki and H. Kato

34. Variation of LDH isozyme in beef muscles (in French)

    J. Bousset

35. Effect of frozen storage of bovine psoas muscle on cathepsin D

    M. Henahan, A. McGrath and M.G. Harrington

36. Technological usefulness of meat treated with preparations of proteolytic enzymes (in German)

    B. Dzierzynska-Cybulko, J. Lar, G. Murawska and E. Pospiech

37. Biochemical processes and ultrastructural changes in the muscle tissue of ducks (in German)

    T. Trziszka, T. Smolinska and W. Kopec

38. The run of changes in nitrogen compounds in the muscle tissue of ducks frozen without cooling (model studies)

    T. Smolińska, T. Trziszka and W. Korpeć

39. Influence of biochemical processes in meat post mortem on the technological properties of muscle homogenates (in German)

    R. Rede

40. The effect of high and low voltage electrical stimulation on beef quality

    G. Eikelenboom, F.J.M. Smulders and H. Rudérus

41. The effect of electrical stimulation and hot boning on beef quality

    F.J.M. Smulders, G. Eikelenboom and J.G. Van Logtestijn

42. The electrical stimulation of lamb meat (in German)

    S. Georgakis, K. Vareltzis, E. Agakidou and A. Elefteriadou

43. Influence of low voltage stimulation on postmortem biochemistry in normal and DFD beef

    A. Laser-Reuterswärd, G. Johansson, B. Kullmar and H. Ruderus

44. An integrate of meat processing: Electrical stimulation, rapid refrigeration, boning immediately after slaughter, quick freezing and quick thawing

    R. Enamorado, R. Diaz, F. Gutierrez and R. Rodriguez

45. Animal muscle microstructure as effected with electric current (in Russian)

    A.A. Belousov, V.I. Plotnikov, V.I. Roshtchupkin and V.V. Avilov

46. Study into some factors affecting meat quality during impulse stimulation (in Russian)

    N.A. Golovkin, N.N. Vorobjeva, S.A. Evelev

47. Hormone residue levels in young bulls after treatment using anabolic reagents (trenbolone acetate and 17 beta estradiol)

    J.P. Duchatel, P. Evrard, G. Maghuin-Rogister

48. Relationship between muscle type and post mortem catabolism of NAD in bovine muscle (in French)

    C. Valin and F. Champomier

49. Hydrocarbons of beef muscle (in Russian)

    E.N. Lazarev, V.N. Simonova, V.A. Gerasimova, L.D. Patrakova and N.A. Antonov

50. Distribution of muscle fiber diameter length values in relation to muscle fiber histochemical type

    A.T. Rantsios, P.D. Papavasileiou

B Slaughter technology and hygiene

1. Air contamination in slaughterhouses and bacteriological quality of the bovine carcasses (in French)

   J. Founard and M. Bertaud

2. Design of animal handling systems to reduce stress

   T. Grandin

3. Electrical stunning and meat quality of veal calves

   E. Lambooy

4. Slaughter techniques and bacterial contamination of pig carcasses

   G.E. Gerats, J.M.A. Snijders and J.G. van Logestestijn

5. Hygiene program of a standardized slaughter technique (in German)

   H. Steiner

6. The possibility of changing the rendering conception with a purpose line for collection and utilisation of slaughtery’s by-products and recrements in the industry (in German)

   K. Benčević, A. Pertičević and G. Kralik

C Technology of meat products

1. The effect of raw material and processing technology upon the quality of semi-canned ham

   V. Herczeg-Duschanek and E. Keleti

2. The application of formalised methods when studying canned ham quality as effected with processing factors (in Russian)

   E.F. Oreshkin, G.P. Goroshko and E.G. Bobrikova

3. Influence of cuts on the meat on quality and yield in hams (in French)

   I. Baychev

4. Canned beef quality as effected with curing and mechanical treatments (In Russian)

   E.F. Oreshkin, V.K. Prizenko and N.A. Tcherkashina and G.P. Goroshko

5. Muscle microstructural changes due to vacuum-mechanical treatment during curing (in Russian)

   A.A. Belousov, V.I. Roshtchupkin, T.V. Minakova, A.S. Bolshakov, V.G. Boreskov and M.A. Anvarov

6. Brine distribution in the muscle during mechanical treatment under vacuum (in Russian)

   A.S. Bolshakov, V.G. Boreskov, Yu. A. Kiselyov, M. A. Anvarov and N.N. Lipatov

7. Cover pickle regeneration in smoked pork meats during curing (in Russian)

   A.M. Brazhnikov, B.V. Shtcherbinin and E.A. Denisyuk

8. Studies on curing, ageing and smoking of camel meat – I. Chemical changes

   S.B. El-Magoli, E.T. El-Ashwah and M.M. Ibrahim

9. Studies on curing, ageing and smoking of camel meat – II. Microbiological and sensory evaluation

   E.T. El-Ashwa, S.B. El-Magoli and M.M. Ibrahim

10. The resistance of aluminium laminate and aluminium lackered foil into the brines of different concentration

    I. Vujković and S. Rahelić

11. An accelerated technology for raw dried meat products from non-comminuted meat. Changes in the carbonyl substances and the lipids

    N. Nesterov, D. Gadzheva and M.Chakurov

12. The influence of added coccus concentrate SSHK 76 on the consistency of fermented sausages with special regards to methods of penetrochemical investigation (in German)

    E. Scharner, G. Linke and E. Schiffner

13. Ripening and water content of ”Sremska” sausage- dry sausage of diameter 28-36mm

    S.Tojagić and S. Rahelić

14. New strains of L. plantarun 22 (2P) and 31, M. caseolyticus 38 and yeast straines Debaryomyces kloeckeri for dry non-smoked sausages (in Russian)

    V.V. Khorolosky and N.N. Tsvetkova

15. Technological properties of frozen and refrozen meat

    S. Aa. Gumpen and K. Fretheim

16. Stability of beef preblends

    H.W. Ockerman and F.L. Crespo

17. Physico-chemical changes during storage of preblended beef

    H.W. Ockerman and F.L. Crespo

18. Separation of meat components for the study of interactions during the preparation of emulsions

    E. Zukal

19. Comminuted meat products: Factors affecting the gelation of the water phase isolated from the batter

    K. Fretheim and S. Aa. Gumpen

20. Histological studies of sausage emulsions (in Russian)

    A.A. Belousov, M.P. Voykakin, G.P. Goroshko, T.V. Kuznetsova, V.I. Plotnikov and R.M. Salavatulina

21. Correlation between the rheological parameters and microstructure of Bolognese-type sausages

    L. Fehér, K. Kabók and T. Huszka

22. Rheological methods to control the process of sausage batter preparation (in Russian)

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

23. Rheodynamics of a film-type flow of comminuted meat products (in Russian)

    A.M. Brazhnikov, B.P. Filipenko and N.S. Nikolayev

24. Peculiarities of sausage preparation in moulds and its biological value (in Russian)

    V.M. Gorbatov, E.T. Spirin, V.V. Vagin and S.A. Fedotova

25. Substantiation of the sterilization parameters for canned chopped meats by their microbiological, biochemical and organoleptical characteristics (in Russian)

    E.F. Oreshkin, A.E. Shirotchenko, S.D. Evseyeva, E.G. Bobrikova, M.M. Mikhailova, V.I. Osipova and O.V. Tolstova

26. A study into the heat and mass exchange in the product during cooking sausages in moulds (in Russian)

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

27. A study into the process of stuffing sausage mixes into artificial casings (in Russian)

    V.M. Gorbatov, V.D. Kosoy, A.V. Gorbatov and S.N. Tumenov

28. Changes in fractional composition of meat proteins during storage (in Russian)

    N.A. Golovkin and R.P. Ivanova

29. Vacuum thawing of meat blocks and cuts and the apparatus for the process (in Russian)

    N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, L.F. Mitaseva and I.M. Tambovtsev

30. The keeping quality of non-packed frozen meat as effected with heat input intensity (in Russian)

    A.A. Belousov, V.I. Roshtchupkin, O.B. Tserevitinov, V.D. Nazarov and V.D. Mikhailova

31. Theoretical fundamentals of mathematical modelling of technological processes in the meat industry (in Russian)

    V.M. Gorbatov, I.V. Gubanov, Yu. A. Ivashkin and N.N. Mizeretsky

32. Production control system for the regulation of the chemical composition of meat products (in German)

    Z. Erdös and L. Körmendy

33. Computerized least cost sausage formulation in the meat industry by linear programming (in German)

    G. Lorenz

34. Chemical and technological studies on beef meat

    S.A. El-Kady

35. Proteins recovery from lungs and spleen and their quality (in Russian)

    V.I. Piulskaya, N.N. Krylova, L.I. Stekolnikov, V.Z. Krakova, V.P. Karpova and G.I. Edelman

36. Lability of collagen in intermediate moisture meat products

    D.A. Ledward and U. Madden

37. Quality of canned beef in relation to corrosion of plain aluminium cans

    N. Simić, D. Lučić, M. Micković and T. Bojović

38. The influence of applied technology and of effecting mechanisms of capital equipments on quality of end-products (in Russian)

    I. Sánta

39. Physico-thermal properties of some varieties of fish and meat

    A.F. El-Sahrigi, Y.M. Hassan, S.A. Soliman and H.A. El-Mansy

40. Further research on irradiated bacon

    E. Wierbicki and A.E. Wasserman

41. Use of irradiation to increase the shelf life of minced meat products

    I. Kiss and Gy. Zachariev

42. Radiosensitivity of some microorganisms on meat

    S. Kovács, Hajnalka, Domján-Kovács and I. Kiss

43. Effects of washing on the properties of mechanically deboned meat

    F. Jimenez-Colmenero and E. Garcia-Matamoros

44. Cleansing and disinfection in the meat processing industry as well as a practical methodology for examining microbiological efficiency of cleansers and disinfectants (in German)

    S. Scholz, K. Scharf

45. Methods for cleaning ventilation discharge from inedible rendering departments (in Russian)

    A.I. Snitsar, V.A. Markova and V.I. Kostrikov

46. The quality of raw leather material and sheepskins as influenced with chloride sulfate preservative compositions (in Russian)

    D.P. Radkevitch, L.I. Lapteva, M.A. Kotov, L.N. Lyapin and R.S. Bektursunov

D Effects and technology of food additives and ingredients

1. The interfacial and emulsifying properties of blood plasma proteins

   E. Tornberg and T. Jönsson

2. Utilization of blood plasma in certain meat products

   A. Zsigmond, R. Lástity and M. Vada-Kovács

3. The use of new albumin products from the blood of slaughter cattle for foodstuffs (in German)

   G. Drepper, K. Drepper and H. Ludwig-Busch

4. Functional aspects of blood plasma protein fractions

   N. Howell and R.A. Lawrie

5. Principles of preparing and prospects for using structured blood plasma protein fractions in meat product technology (in Russian)

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

6. A study into the ultrastructure of structured proteins of blood plasma with scanning electron microscopic techniques (in Russian)

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

7. Morcela’ (Portuguese country style blood and rice sausage) – a tasteful and convenient way to use blood as food (in French)

   A.M. Ribeiro, E.C. Teixeira, A.J. Almeida

8. Biological value of milk additives used in sausage production (in Russian)

   A.N. Dubinskaya, V.D. Meshtcheryakova and L.I. Shak

9. Changes in the functionally of raw sausage emulsions as related to the level of milk proteins added (in Russian)

   A.F. Savtchenko, R.H. Salavatulina, S.A. Aliyev, G.P. Goroshko, A.A. Belousov and T.M. Kuznetsova

10. Meat-like, structured animal proteins (in German)

    H.-J. Raeuber, G. Lchagwaa and S. Kummer

11. The use of structured non-die spun proteins in cooked sausages (in Russian)

    V.B. Tolstoguzov, V.T. Dianova, V.K. Vakhrameyev and A.N. Bogatyryov

12. A study into the functional properties of protein fibres prepared by means of non-die spinning (in Russian)

    V.T. Dianova, V.B. Tolstoguzov and V.K. Vakhrameyev

13. A study into the effect of some food additives on beef quality during curing (in Russian)

    A.S. Bolshakov,G.K. Babanov, I.I. Timoshtchuk, V.D. Gorodiskaya and E.V. Franko

14. Colour development of cooked sausages with a high meat extension level with protein additives (in Russian)

    N.K. Zhuravskaya, I.A. Rogov and T.P. Perkel

15. A study into the effects of porous meats-diluters upon ground meat properties and cooked sausage quality (in Russian)

    V.B. Tolstoguzov, V.T. Dianova, N.G. Krokha and V.B. Shtulboy

16. Studies on the influence of thermal treatment in the production of sausages with protein additives (French)

    N. Tyutyundzhiev and Z. Tsaneva

17. Some functional properties of whey protein concentrates and their aptitude to be used in meat products (in French)

    B. Jaquet, J.M. Lefevre and B. Fermon

18. Preparation and utilization of pea flour, concentrate and isolate in comminuted meat products (in Russian)

    A.S. Savostin, V.E. Mitsyk, N.R. Dzhurik, V.S. Mikhailovsky, N.F. Konyushenko, V.M. Gorbatov, I.L. Firger and Zh.B. Levinton

19. Content of volatile fatty acids in model mortadella type sausages manufactured with substitution of meat tissue with soya grits

    Z. Duda, K. Fester and H. Najwer

20. Effect of adding peanut meal on physical, chemical and organoleptic properties of sausage

    M.A. Hussein, M.B. Doma, T.M. Dessouki and A.M. Hassan

21. The use of fish preparations in meat sausages

    M. Naczk, M. Sadowska, Z. Sikorski and H. Zimińska

22. A study into the qualities of cooked sausages with vegetable and animal proteins added (in Russian)

    I.A. Rogov, N.K. Zhuravskaya, V.A. Yasyreva, A.P. Roslova, L.M. Tikhonova and T.G. Deniskina

23. Computer-aided determination of protein composition of extended meat products

    W.J. Olsman and P. Slump

24. Fate of nitrite in cured meat products (in French)

    P. Rougie and R. Goutefongea

25. Bacteriological and sensory examination of raw sausages with reduced nitrite addition (in German)

    K. Gerick and U. Gossling

26. Do meat products contribute to the vitamin C supply of the population?

    P. Schuler

27. The formation of hydroxylamine from nitrite by ascorbic acid in meat products (in German)

    R. Friedl, F. Bauer and O. Praendl

28. A study of the relationship between the blocking of nitrite and production of nitrosamines and an attempt at an explanation (in French)

    A. Frouin, F. Lacour, J. Bazile, J-P. Bidard and D. Jondeau

29. Formation of N-nitrosamines in Swiss bacon (in German)

    E. Hauser, H.J. Heiz, F. Gruber and K. Mihalik

30. Nitrosamine formation in meat products as effected with some processing factors (in Russian)

    L.M. Karmyshova, A.N. Petrakova, I.N. Andropova, L.I. Solovyova, G.A. Safronova, G.F. Zhukova, Y. L. Kostyukovsky, D.B. Malomed and S.I. Somina

31. Nitrite and nitrate in meat products – new regulations in the Federal Republic of Germany (in German)

    H.D. Böhm

32. Lyophilization of lactic acid microorganisms used to prepare starter cultures (in Russian)

    V.V. Khorolosky, N.N. Tsvetkova, G.A. Trenina and M.V. Klyutcheva

33. On the application of glucoseoxidases in the production of raw dried sausages (in German)

    N. Nestorov, S. Chaga, N. Dimitrova, N. Dilova, D. Kalinov, D. Dimitrov and M. Stoyanov

34. The influence of ethylene oxide sterilisation parameters on hygienic quality of spice mixtures

    M. Sirnik

35. Determination of ethylene oxide and ethylene chlorohydrin in red pepper

    G. Selmeci and A. Aczél

E Nutritional value and sensory evaluation of meat and meat products

1. About the composition of the sausages in Austria (in German)

   H. Cikerle, G. Kerndl and F. Petuely

2. Nutritional evaluation of slaughter products and different kinds of meat originated from pig and beef cattle (in German)

   Gy. Kárpáti, Zs. Bogár, É. Gelencsér and J. Petres

3. Application of milk protein concentrate on the production of cooked short-lived sausages. III. Influence of the protein concentrate on their nutritive value

   K. Vassilev and K. Kostov

4. Influence of different regimes of freeze drying on the biological values of meat and meat products

   E. Tsvetkova

5. The nutritional value of proteins and of vacuum-packaged meat and meat products during cold storage (in Russian)

   N.N. Shishkina

6. The biological value of baby meats as effected with the fat component (in Russian)

   A.V. Ustinova, L.G. Khovayeva, M.I. Ivanova and N.A. Afanasyeva

7. Influence of type (wool or hair) and breed on growth, carcass and organoleptical properties of lamb

   H.W. Ockerman, H. Emsen and C.F. Parker

8. Sensory evaluation of grain fed versus milk fed veal

   D.F. Wood and D. Froehlich

9. Eating quality of hams and cutlets from two and three crossbreeding pigs slaughtered at normal and heavy slaughter weight, respectively

   S. Fjelkner-Modig

10. Consumer acceptability of boar pork and products processed from boar meat: The effect of fat androstenone level (in French)

    B. Desmoulin, M. Bonneau, A. Frouin and J.-P. Bidard

11. Intra and intermuscles variation of beef shear force values (in French)

    B.L. Dumont

12. Factors affecting the sensory and shear properties of pre- and postrigor cooked beef roasts

    B.W. Berry and E.E. Ray

13. A comparison of microwave and conventional cookery of ground beef and rib eye steaks

    R.J. McComick, D.M. Kinsman, J.R. Riesen and G.H. Taki

14. Organoleptic evaluation of irradiated mutton steaks and sausage

    A. El-Mansy, I.M. Hassan, A.G. El-Warraki and M.F. Husein

F Analytical techniques for meat and meat products

1. Experiences with methods of fast determination of water, protein and fat content of meat and meat products (in German)

   W. Arneth

2. Application of near infrared reflectance spectrometry in the analysis of meat products

   H. Martens, E.A. Barker and K.I. Hildrum

3. A photometric method for protein determination in meat and meat products (in Russian)

   G.L. Solntseva, R.I. Khlamova, G.P. Dinariyeva, I.I. Afanasyeva and E.S. Oleinikova

4. Titanium(IV) oxide, an optimum catalyst for single sample chemical grading of meats, meat industry products and meat preserves

   G. Selmeci and F. Cseh

5. The determination of the myofibrillar and connective tissue contents of meats and composite meat products

   C.G. Zarkadas

6. Quality criteria for raw ham (in German)

   H. Linke and W. Rödel

7. Studies on the contents of total and muscle protein in perishable sausages

   N. Dilova, A. Grozdanov,N. Nesterov, D. Petrova, G. Dikova and R. Tabakova

8. A study into the macro- and microelementary composition of combination meat products using x-fluorescent techniques (in Russian)

   A.V. Stefanov, N.V. Makharov, I.A. Rogov, N.N. Lipatov, A.V. Efimov, A.G. Zabashta and E.I. Titov

9. Determination of commercial value of meat products by chemical analysis. Results of circular assay (in German)

   B. Baldini, K. Gerigk, E. Hauser, W. Kϋnzler, N. Negroni, A. Panizzi and O. Prändl

10. Influence of liver proteins on the determination of milk protein in meat products (in German)

    H.-J. Sinell

11. Progress in the immunological determination of foreign proteins (in German)

    E. Gombocz, E. Hellwig and F. Petuely

12. On the identification of game (in German)

    CH. Ring and P. Weigert

13. Characterization of the protein band pattern of bovine muscle press juice according to the electrophoretical separation on polyacrylamide gel in special consideration of the connective tissue albumine (in German)

    R. Ebermann and CH. Jiresch

14. Identification of closely related animal species by means of ultrathin layer isoelectric focusing (in German)

    F. Bauer

15. The chromatographic quick test method is the same for demonstrating foreign proteins and certain additives in minced meat (in German)

    I.-J. Jebsen Haave and B. Aavlik

16. Effect of the CIE standard illuminants on muscle colour parameters in the CIE 1931 standard colorimetric system (in German)

    W. Chalcarz, B. Dzierzynska-Cybulko

17. Detection of artificial coloring of meat products with caramel colours (in German)

    H. Hellwig, E. Gombocz, S. Frischenschlager and F. Petuely

G Microbiology of meat and meat products

1. Use of microbiological criteria for raw meats

   A. Koulikovskii

2. Psychotroph contamination of pig carcasses

   J. Scholefield, T.G. Menon and C.W. Lam

3. A comparison of two bacteriological swab techniques

   K. Olgaard

4. A note on the bacterial spoilage of mechanically recovered pork

   G.A. Gardner

5. Opportunity of vacuum or modified atmosphere packaging refrigerated ground meat (in French)

   M. Duchene, A. Bouillet, D. Weber and Cl. Deroanne

6. Effect of vacuum packaging on refrigerated ground meats inoculated with two strains of Enterobacteriaceae (Salmonella typhimurium and E. coli) (in French)

   M. Duchene, A. Bouillet, D. Weber and Cl. Deroanne

7. Kinetics of degradation of DDT as influenced by selected strains of micrococci

   A. Spirić, BV. Višacki, J. Rašeta, M. Perić and N. Rajković

8. Behaviour of Clostridium botulinum B type in nitrate vs nitrite cured raw ham (in German)

   M. Delényi, A. Csiba and Z. Koritsánszky

9. Sodium hypophosphite inhibition of Clostridium botulinum in bacon

   M.D. Pierson, K.M. Rice and J.F. Jadlocki

10. Organoleptic changes and toxin production in canned meat infected artificially with C. botulinum B

    J. Mierzejewski and W. Palec

11. Investigations for the evaluation of the durability test at tinned luncheon meat (in German)

    F. Havas and J. Takács

12. Microbiological quality of meat products related to raw materials used. V. Preserved food (in French)

    M. Catsaras and D. Grebot

13. The influence of vacuum packaging on the quality and shelf-life of raw sausages (in German)

    U. Gossling, U. Höpke and K. Gerigk

14. The influence of various gases and gas mixtures on the bacterial growth on retail packaged pork cutlets and in comminuted pork

    P. Zeuthen and I.M. Knudsen

15. Studies on the microflora in an isolated technology for the production of raw dried meat products from non-comminuted meat

    N. Nesterov, R. Brankova and M. Chakurov

16. Comparative studies on the viability and activity of frozen and freeze-dried cultures of Micrococcus varians

    TS. Tsvetkov and R. Brankova

17. CO₂ packaging as a means of controlling the spoilage microflora of DFD beef

    I. Erichsen, G. Molin, B.-Möller

18. Volatile fatty acids detected in vacuum packaged beef during storage at chill temperatures

    R.H. Dainty

19. Microbial and shelf life characteristics of beef variety meats under actual and simulated export conditions

    B.W. Berry, C.A. Rothenberg, J.L. Oblingher, W.R. Miller, A.J. Bongers and H. Labots

20. Inhibitory effect of pickle salts on sublethally heated spores of bacillus in dependence on initial number of bacteria and pH substrate

    A.H. Beganović, J. Dinić and A. Milanović

21. Microbiological problems with the storage of delicacy salads, especially with ”Fleischsalat” (in German)

    D. Kuschfeldt