1982

Additional information
1. Abstracts in English, also for the missing full papers

1. Transportation of living cattle and slaughtering and dressing technology

1. Characteristics of pork fed potato chipper by product

   W.C. Brisendine, M.A. Bumgarner and D.M. Kinsman

2. Effect on chick performance of low protein diet

   A.M. Abdelhamid

3. Effect of different diet protein levels on some ingredients of blood, meat, and bone of16 weeks old chickens

   A.M. Abdelhamid

4. Studies on some factors affecting pig meat quality

   G. Malmfors

5. Containerized transportation of pigs aimed at maximum preservation of product quantity and quality

   Y.V. Tatulov, I.P. Nemtchinova, N.G. Mironov, V.A. Lubenets and L.D. Kirgetova

6. Influence of different transport times on the meat quality of pigs of known pedigree

   P.A. Barton, H. Busk and O.K. Pedersen

7. Transportation and preslaughter stress in animals and the quality of meat (Abstract only)

   N. Nestorov

8. Studies on slaughtering procedures in sheep

   N.G. Gregory and S.B. Wotton

9. Combined effects of electrical stunning and stimulation on post mortem glycolysis in lambs

   G.V. Petersen and D.K. Blackmore

10. Rectal electrical stimulation of bull carcasses

    B. Buts, E. Claeys and D. Demeyer

11. Electrical stimulation of mature cow carcasses and its effect on myofibrillar fragmentation, protein degradation and tenderness

    E.B. Sonaiya

12. The biochemical and quality characteristics of ovine muscle as affected by electrical stimulation and mode of chilling

    N.H. Rashid, R.L. Hendrikson, A. Asghar and P.L. Claypool

13. The electrical stimulation of lamb carcasses

    S. Georgakis, E. Kaldrimidou, K. Vareltzis, E. Agakidou and T. Tsagaris

14. The effect of electrical stimulation and hot boning on veal quality

    F.J.M. Smulders, G. Eikelenboom and J.G. van Logtestin

15. The effect of electrical stimulation on veal quality

    G. Eikelenboom and F.J.M. Smulders

2. Postmortem biochemistry

1. Studies of sarcoplasmic protein by sodium dodecyl sulphate polyacrylamide gel electrophoresis

   M.G. Harrington and M.M. Henahan

2. Influence of age on total lipids and phospholipids in turkey meat

   M. Boccignore, L. Damasio and C. Sarra

3. Glycogen depletion and recovery in skeletal muscle fibre types of young bulls, after subcutaneous injection of adrenaline (in French)

   A. Lacourt and P.V. Tarrant

4. Some observations of the giant fiber’s distribution in bovine muscles

   A.T. Rantsios and P.B. Papavasiliou

5. The influence of temperature on shortening and rigor onset in beef muscle

   P. Roncales, K.O. Honikel and R. Hamm

6. Appearance of PSE and DFD muscles in pigs fattened according to a ”Tropik” system (in German)

   B. Dzierzynska-Cybulko, E. Pospiech, H. Gajewska-Szczerbal, K. Dolata, J. Domanski and A. Sosnicki

7. The significance of stress-susceptibility and quantity of pig muscles for PSE and DFD conditions in pork (in German)

   J. Scheper

8. After slaughter myofibrillar ATP-ase activity in PSE and DFD pig muscles (in German)

   E. Pospiech

9. Significance of pH₁ and early rigor for prediction of pork meat quality

   M. Vada-Kovacs, A. Csiba, A. Nagynemeth and J. Saska

10. DFD incidence in Swedish cattle

    S. Fabianson, I. Erichsen, A. Laser Reutersward and G. Malmfors

11. Effect of pre-slaughter handling of young bulls on dark cutting (DC) character in various muscles

    M. Vada, E. Szucs and A. Csiba

12. The topograph of pH₄₈ value in the carcasses of normal and DCB-beef cattle (in German)

    M. Morgenthaler, M. Harder and A.L. Prabucki

13. Sensory properties of DFD beef and normal beef as related to thermal denaturation of meat proteins

    E. Stabursvick and M. Martens

14. Variation of ultimate pH and residual glucose in aged beef (in French)

    J. Bousset

15. A new basis for meat tenderness in terms of gap filaments

    R.H. Locker

3. Chilling, freezing, transportation and thawing

1. Lipid fraction change of beef muscular tissue during storage (in Russian)

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

2. The effect of polyphosphates on moisture absorption and retention on broiler carcasses (in Spanish)

   M. Camiruaga, P. Schultz and E. Sanhueza

3. Effects of low-dose irradiation and subsequent storage on the technological properties of beef

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

4. Change of activity of multiple forms of lipase in meat during storage (in Russian)

   A. Grozdanov, N. Dimitrova, N. Nestorov, N. Dilova and G. Dikova

5. Studies on goat meat as influenced by storage. I. Alterations during cold storage at two different temperatures

   S.A. El-Kady, K.A. Ammar and A.A. Fahmy

6. Studies on goat meat as influenced by storage. II. Effect of pre- and post-rigor freezing and some storage variables on the quality of meat

   N.A. Golovkin, R.P. Ivanova and V.I. Sharobaiko

7. Effect of freezing, frozen storage and cooking on the chemical changes and quality characteristics of lamb meat. I. Amino acids and quality characteristics

   F.A. El-Wakeil, H.M. El-Banna, N. Abdallah and S.B. El-Magoli

8. Effect of freezing, frozen storage and cooking on the chemical changes and quality characteristics of lamb meat. II. Fatty acids, phospholipids, cholesterol and cholesterol esters

   S.B. El-Magoli, F.A. El-Wakeil and H.M. El-Banna

9. The effect of meat freezing on the water-binding capacity of cooked sausage

   E. Puolanne and E. Kukkonen

10. TTT-the influence of packaging

    L. Bøgh-Sørensen

11. Electrostimulation influence upon changes in slightly frozen meat qualities according to data of functional-morphological research (in Russian)

    N.A. Golovkin and N.N. Vorobieva

12. Effects of processing of fresh beef on microwave treatment

    R. Enamorado, D. Yubero, D. Guttierez and R. Rodriguez y Col

13. Release of mitochondrial enzymes by freezing and thawing of meat: Structural and analytical aspects

    R. Hamm and P. Gottesmann

14. Micromorphological mutations in the semitendinosus muscle of the beef after variable freezing and thawing cycles (in German)

    H.G. Liebich and E. Meier

15. Ice crystallisation in solution of muscular proteins (in Russian)

    N. Guravskayj, E. Kaukhcheshvili, S. Osipov and A. Vasilev

16. Changes in the surface heat transfer coefficient during meat thawing

    S.J. James and C. Bailey

17. Meat thawing under reduced pressure (in Russian)

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

18. Quality of vacuum packed middles and hams

    H.O. Mikkelsen

19. Effect of thawing, cutting and transportation on quality characteristics of frozen beef meat imported to Egypt

    R.M.A. El-Saadany, F.M.H. Ashour and S.S. Abbas

20. Application of international sanitary laws for the elaboration of projects concerning the construction and performance of refrigerated slaughterhouses in Chile (in Spanish)

    G. Amtmann Brionnes, J.C. Maldonado Muscio and A.M. Hidalco Morales

4. Technology, microbiology and sanitary aspects of the dry and or cooked meat products

1. Optimization of the process of continuous grinding combined with edible fat rendering (in Russian)

   V.M. Gorbatov, I.V. Gubanov, V.M. Morozov and N.N. Mizeretsky

2. Optimization of mincing and mixing meats for sausage containing back fat pieces (in Russian)

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

3. Determination of the optimum compositions of meat products having pre-set properties (Abstract only)

   N.N. Mizeretsky, Yu.A. Ivashkin, S.S. Ezhov+- and I.V. Gubanov

4. Modelling of mechanical properties of its comminution (in Russian)

   V.I. Ivashov, B.N. Duidenko, C.G. Yurkov and V.A. Andreeenkov

5. General approach to the optimization of assortment and formulae in meat products production (in Russian)

   Yu.A. Ivashkin, A. Borodin and K. Serdalheji

6. The influence of some technological factors on quantitative and qualitative properties of meat (in Russian)

   V.I. Chlebnikov, V. Machonina, I. Stephanova and N.Kovshevnikova

7. Mathematical fundamentals of standardization system for meat industry (in German)

   G. Lorenz

8. Influence carbonyl and phenol compounds of smoke on pH and water-holding capacity (WHC) of smoked beef

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

9. Measurement and control in meat cooking processes (in German)

   H.J. Raeuber, H. Nikolaus and E. Hubner

10. Cooking losses in bovine muscles (in French)

    M. Laroche

11. Water binding in meat related to heat processing (Abstract only)

    Y. Mortayemi and C. Skjoldebrand

12. Effect of different mechanical and heat procedures and storage conditions on the content of individual phospholipids in pork

    V. Djordjevic, F. Bucar, I. Djujic and N. Radovic

13. Diagram of rates and deformation at non isothermic flow of comminuted meat through the pipes (in Russian)

    V.M. Gorbatov, A.V. Gorbatov and M.B. Smirnov

14. Studies into physicochemical characteristics of combination sausage minces at different processing stages (in Russian)

    I.A. Rogov, N.N. Lipatov, A.V. Efimov, E.I. Titova, A.N. Bogatyryov, A.G. Zabashta and N.SH. Nadashvilli

15. Survey study on the minced meat of local market in form of sausage or mixture of minced meat and meat substitutes

    F.A. Salem, M.M. Abd El-Baki, K.A. Sedky, S.K. El-Samahy and SH.A.A. El-Nemr

16. Substantiation of the optimum cooked sausage formulation, using a generalised criterion (in Russian)

    M.P. Voyakin, V.M. Gorbatov, G.P. Goroshko and R.M. Salavatulina

17. The effect of presalting of meat on properties of finely comminuted meat products

    A.M. Hermansson

18. The effect of electrically stimulated meat on the processing properties of cooked sausages

    R. Tuominen and M. Honkavaara

19. Investigations to analyse how various protein additives of animal origin influence the colour characteristics and nutritive value of cooked sausages (in German)

    W. Schnakel and S. Danchev

20. Effect of PSE meat on processing properties of cooked sausage and ham

    M. Honkavaara and R. Tuominen

21. The influence of tumbling techniques on quality and yield of cooked ham (in German)

    J.E. Reichert

22. Determination of the effect of heat treatment, with the same F-value and different, on the quality of pasteurized canned ham (in French)

    I. Baychev

23. Changes in the contents of total carbonyls and monocarbonyls and in the microorganisms of pasteurized canned ham upon storage for 12 months

    D. Gadzheva, V. Vergieva and N. Nestorov

24. Changes in meat structure during curing under vibro-massaging

    A.A. Belousov, G.E. Limonov, V.I. Roshtchupkin and V.E. Stupin

25. Manufacture and acceptability of an oriental dried pork product

    H.W. Ockerman and J.C. Kuo

26. Studies on the manufacture of Parma-type ham in Cuba. 1. Initial experimental for specifying the curing and ageing parameters (in Spanish)

    Z. Valdez, G. Manev and M. Ramos

27. Characteristics of dried ham of Jabugo type (in Spanish)

    L. Leon, F. Beltran de Hereda, J. Fernandez-Salguero and M. Alcala

28. Injection of a salt suspension into bacon cuts

    J.B. Lennsick, J. Meester, H. Labots and E.J.C. Paardekooper

29. Study of carbohydrate breakdown in meat and meat products

    K. Incze, A. Juhasz and E. Horvath

30. Effects of freezing and freeze-drying on lactic acid production by starter cultures

    B. Dineva, TS. Tsvetkov, R. Brankova and A. Krustev

31. Studies on the nitrate reductase and catalase activities of micrococci in connection with their freezing and freeze drying

    B. Dineva, N. Nesterov, TS. Tsvetkov, A. Krustev and R. Brankova

32. A model system for the assessment of starter cultures for fermented sausages

    P. Zeuthen and P. Gotfredsen

33. Examination of the effect of brine ingredients on water activity (aw) and multiplication of selected microorganism

    L. Paunovic and Z. Tadic

34. Bacterial compound of frozen acidophilic bacillus for acceleration of the process of semidried smoked sausages ageing (Abstract only)

    M.M. Mikhaylova and V.V. Krylova

35. Effect of the ripening temperature on the pH fall and on some analytical characteristics of dry sausages (in Spanish)

    J. Flores and E. Martinez

36. Microflora in sausages with raw casings (in German)

    D. Kalinov, N. Dimitrova, N. Spasov and K. Dimitrov

37. Microbiological quality of meat products and raw materials used. VII. Microbiological criteria proposed (in German)

    M. Catsaras and D. Grebot

38. Microbiological characteristics of artificially structured proteins (ISBP) based on blood plasma (Abstract only)

    V.M. Matvejt-Chuk, N.N. Lipatov, E.I. Titov, N. Sh. Nadashvili, A.S. Myagkov and I.A. Rogov

39. The use as food of the meat from pigs suspected of being contaminated of African swine fever virus (in French)

    R.S. Melo

40. Survival of African swine fever virus in pork products (in Spanish)

    A. Ordas Alavarez and M.A. Diaz Yubero

41. The use of electrical stimulation as an alternative method in the aging of meat in countries affected with foot and mouth disease virus (FMDV) (in Spanish)

    W. Garcia Vidal, C. Correa, H. Lazaneo, S. Huertas and V. Urrestarazu

42. The inspection of pig mesenteric lymph nodes: a possible source of salmonella diffusion

    M.L. Cortesi and G. Catellani

43. Daily and annual microbial variation in a delicatessen plant (in French)

    R.E. Simard and G. Auclair

44. Residual viruses in processed meat products: A review

    P.D. McKercher, J.H. Blackwell and J.J. Callis

45. Effect of pre-rigor salting on the water-binding capacity of beef

    E. Puolanne and P. Turkki

5. Non-meat ingredients

1. Non meat proteins in composition of meat sausages (in Russian)

   M.S. Bidenko, L.S. Baidalinova and F.I. Verkhoturova

2. Use of casein as a meat extender

   S. Dale, K. Steinholt, S. Aa. Gumpen and T. Høyem

3. Application of the lactic protein concentrate to the production of cooked sausages. II. Effect of the protein concentration on the stability of the meat emulsion and the stuffing for cooked sausages

   K. Vassilev and K. Kostov

4. Effect of the degree of meat replacement by soy protein isolate and sodium caseinate on quality of sausages (in Russian)

   A.F. Savtchenko and R.M. Salavatulina and L.K. Zyrina

5. The functionality of soy protein concentrate in canned luncheon meat

   G.R. Schmidt, W.J. Means, D.F. Herriot and B.F. Miller

6. Influence of the addition of texturized soybean proteins to canned pork leans. Effects on the texture (in Spanish)

   W. Canet, J. Espinosa and R. Enamorado

7. Use of textured soy protein for the dry sausage production (in German)

   I. Ambrosiadis, F. Wirth and H.J. Sinell

8. The free short-chain fatty acids in the fermented sausages produced with soybean protein supplement

   A. Jakubowski, M. Panasiki, W. Malecka and K. Zawadzka

9. Some substitutes of animal proteins assessment of the nutritive value of the meat products manufactured using them (in French)

   N. Tyutyundzhiev, Z. Tsaneva and M. Chernev

10. Investigation of the influence of porous lyotropic gels on the quality of combined comminuted meat for sausage and finished products (in Russian)

    V.T. Dianova, N.G. Krokha and V.B. Tolstuguzov

11. Examination of the influence of additive mixtures from the group of weak organic acids with common salt on the prolongation of shelf life of ground young beef

    P. Modic, L. Bastic, R. Zivanovic and V. Milosevski

12. Reducing of the cell count of spices by irradiation

    I. Kiss

6.By-products utilization, processing and stability

1. Use of mechanically deboned meat for mannufacture of meat products

   I. Juhasz, R. Santa and G. Selmeci

2. Poultry meat as an ingredient in beef and pork processed meats

   B.J. McAuley, S.D. Mott and F. Johnson

3. Production of hydrolyzates from low valuable products of poultry processing (Abstract only)

   V.G. Volik, K.I. Lobzov and V.P. Tarakanova

4. Incorporation of bone protein extracts into cooked sausages

   H.W. Ockerman and H.A. Caldironi

5. Utilisation of animal blood for human consumption. Sensory evaluation an measurement of surface colour of meat products and determination of haemoglobin and myoglobin in raw materials

   E. Slinde, J. Mielnik, M. Martens and A. Tenningen

6. Ideas for the use of animal blood plasma

   O. Sigmund Braathen, J.A. Nilsen and R. McCormick

7. Investigation of quality of proteins obtained from non-traditional animal raw materials (in Russian)

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

8. A complex enzymic preparate for meat tenderization (in Russian)

   L.V. Alekhina and L.I. Stekolnikov

9. The contribution of pig fat and soluble proteins of various parts of the pig carcass to the emulsifying (CE) and emulsion stability (ES) of meat products obtained according to a model system (in Spanish)

   J. Bello and MA.C. Ancin

10. The effect of alkali treatments upon thermodynamic values of the “order-disorder” conversion in collagen

    O.O. Babloyan

11. The effects of some chemical compounds on the removing of the slime in small intestines of pigs (in Spanish)

    E. Corrominas, M. Hortos and M. Garriga

12. Influence of preservation with sorbic acid on the quality of intestines stored at increased temperatures

    N.M. Krekhov, A.F. Savtchenko, E.P. Konstantinova, M.M. Alimov and N.A. Zhizhokina

13. Primary cure of hides of slaughtered animals by jets of liquids (in Russian)

    I.A. Rogov, E.E. Aphanasov, A.I. Romanov and G.J. Kneller

7. Packing, packaging and storage of meat and meat products

1. Carboximethylcellulose influence upon the properties of collagen dispersions and protein sausage casings (in Russian)

   N.F. Pankrov, S. Kobjakova, G. Duma and V.G. Bellorusskij

2. A new gelling collagen additive for the manufacture of meat products (in Russian)

   E.F. Oreshkin, M.M. Mikhailova, O.O. Babloyan, E.G. Bobrikova and S.K. Kharybina

3. The study of free formaldehyde migration into sausage mixture (in Russian)

   L.A. Abramova

4. Bacterial growth in exudate of vacuum packaged beef

   L. de Zutter and J. van Hoof

5. Extended frankfurter shelf life under nitrogen

   R.E. Simard, L. Laleye, B.L. Lee and R. Holley

6. Growth of bacteria at 1°C on beef stored in controlled atmospheres of mixtures of O₂, CO₂ and N₂ and its relevance to vacuum packaging (in German)

   B.G. Shaw and J. Roncali

7. Qualifications of packed back-bacon

   F. Havas

8. Residues in meat and meat products

1. Cadmium, lead and copper content in meat products (in Spanish)

   N. Ybañez, R. Montoro, R. Catala and J. Flores

2. Evaluation of some metals in canned meat: variations in relation to storage time (in Spanish; Abstract only)

   E. Parisi, R.M. Turi and L. Palin

3. Residual levels of nitrite in Spanish Sausages and cold meats (Spanish)

   F. Rincon Leon, G. Zurera Cosano, L.M. Polo Villar and R. Pozo Lora

4. Research on the fungicide hexachorocene and other organochlorine pesticides in tinned pork products (Spanish)

   R. Pozo lora, L.M. Polo Villar, M. Jodral Villarejo and A Herrera Marteache

5. Investigation of cured meat products for the presence of n-nitrosothiazolidine

   W. Fiddler, J.W. Pensabene and W.I. Kimoto

6. ‘In-vitro” action of DES in cell cultures (in Spanish)

   A. Borregon, F. Sanz, A. Santa Maria, J. Salas, M. Martin, C. Becerril, M. Barea, C. Caballo, M. Fernandez, A. Garcia and M.T. Pollastrini

9. Quality control and nutritive value of meat and meat products

1. Effects of technical-technological alterations of quality

   I. Santa

2. Effect of genotype and age on the quality of beef

   E. Szucs, A. Nagy and A. Csiba

3. Carcass and meat quality of Charolaise and Zebu steers

   L. Muller, L.F.P. Borges and L.A. Pfau

4. Possibility for determination of the commercial storage time of pork and beef on the basis of the work of Wenzel, Srerod and Gissel

   G. Selmeci and G. Galambos

5. Variation of the collagen content of beef muscles and consequences on the quality of the resulting meat products (in French)

   B.L. Dumont

6. Techniques for the accurate measurement of ultimate pH of meat

   G.V. Petersen

7. Activity of water in the processes of drying and freezing of meat products (Abstract only)

   B.P. Knamovnikov, A.M. Brashnikov, A.V. Antipov and V.V. Groundzinsky

8. A rapid determination of composition and commercial value of meat products by infrared reflexion analysis (Abstract only)

   E. Hauser, U. Weber and B. Zesinger

9. Automated analysis of starch in cooked sausage

   M. Honkavara and R. Tuominen

10. Quantitative analysis of vitamin A in meat products by high yield liquid chromatography (in Spanish)

    T. Reuvers

11. Control of colouring value of seasoning paprika with an automatic analyzer

    E. Tako, G. Selmeci, A. Aczel and J. Juhasz

12. Rapid instrumental control of ash content of spices (paprika, pepper) for use in the meat industry

    G. Selmeci, F. Cseh and A. Aczel

13. Determination of proteins in meat products by means of dodecyl sulphate polyacrylamide gel-electrophoresis (in Spanish)

    D. Calsina, G. Casademont and J.M. Monfort

14. Characterization of the immunoelectrophoretical fractions resulting from soluble extracts of meat from different species (in Spanish)

    C. Casaa, J. Tormo and B. Sanz

15. Quantitative analysis of casein in some heat treated meat products (in Spanish)

    J. Huescar Fernandez and I. Santillana Lopez

16. Quantitative determination of soya protein in meat products heated at high temperatures (in German)

    CH. Ring and F. Sacher

17. Functional properties of comminuted and salted hot boned pork and beef

    N. Nestorov, N. Dimitrova, N. Dilova, M. Tantikov, D. Petrova

18. Effects of the oxidation on the emulsion capacity of meat proteins (MRM = CRM) (in Spanish)

    F. Jimenez Colmenero and E. Garcia Matamoris

19. Application of the GOSUC consistometer to meat extract viscosity measurement (in Spanish)

    F. Leon Crespo, F. Beltran de Heredia and J.C. Penedo

20. Influence of pH and salt on the stability of emulsions made with different protein fractions (in French)

    C. Denoyer and J.P. Girard

21. The use of the DSC on the thermal characterisation of meat. Part II.

    F. Fernandez-Martin and P.D. Sanz

22. An estimation method for the determination of thermophysical characteristics of meat products (Abstract only)

    V. M. Gorbatov

23. Estimation of heat-physic characteristics of meat products how the function of their internal humidity (in Russian)

    A. Brajnikov and N. Kaukhcheshvili

24. Electrophysical diagnosis of meat quality and portable means for its realization (in Russian)

    N.A. Golovkin and S.A. Yevelev

25. Method of property-analysis of meat products

    E. Zukal, V. Mihalyi and Z.S. Gyorgy

26. A note of boar tainting the carcasses of non-castrated pigs in Catalonia

    A. Diestre, D. Calsina, G. Gasademont and J.M. Monfort

27. Fat composition and organoleptic estimation of meat from pigs of various sexual types (in French)

    B. Desmoulin, J. Donnat and M. Bonneau

28. Influence of liquid smoke on digestibility (in vitro) of connective tissue proteins of pork loin (in Russian)

    N.N. Krylova, L.F. Karmyshova and V.T. Kolesnikova

29. A nomographic method of optimizing the nutritive value of meat with different regimens of heat treatment

    I. Zakhariev and E. Tsvetkova

30. On the nutritive value of poultry meat, with different regimens of heat treatment (in German)

    E. Tsvetkova, K. Beev and N. Alexiev

31. The nutritive value of mechanically deboned meat (PER, basic composition and amino acid composition)

    E. Prost

32. Biological value of mechanically deboned poultry meat and of sausages with this meat added (in Russian)

    O.N. Krasulya, V.V. Khlevovaya, V.A. Gonotsky and L.S. Kuznetsova

33. The moisture/ protein ratio of canned sausage- an equation to estimate its value (in Spanish)

    P. Mucciolo and M.C. Galvao Gomes

34. Motivation and other determinants of workers’ hygienic practices – an empirical investigation

    G.E. Gerats, F. Tazelaar, R. Wippler and J.G. van Logtestijn

annex

1. Containerized transportation of pigs aimed at maximum preservation of product quantity and quality (in Russian)

   Yu.V. Tatulov, I.P. Nemtchinova, N.G. Mironov, V.A. Lubenets and L.D. Kirgetova

2. The biochemical and quality characteristics of ovine muscle as affected by electrical stimulation and mode of chilling

   N.H. Rashid, R.L. Hendrikson, A. Asghar and P.L. Claypool

3. Lipid fraction change of beef muscular tissue during storage (in Russian)

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

4. Change of activity of multiple forms of lipase in meat during storage. I. Alterations during cold storage at two different temperatures (in Russian)

   S.A. El-Kady, K.A. Ammar and A.A. Fahmy

5. Electrostimulation influence upon changes in slightly frozen meat qualities according to data of functional-morphological research (in Russian)

   N.A. Golovkin and N.N. Vorobieva

6. Meat thawing under reduced pressure (in Russian)

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

7. Optimization of mincing and mixing meats for sausage containing back fat pieces (in Russian)

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

8. Modelling of mechanical properties of its comminution (in Russian)

   V.I. Ivashov, B.N. Duidenko, C.G. Yurkov and V.A. Andreeenkov

9. General approach to the optimization of assortment and formulae in meat products production (in Russian)

   Yu.A. Ivashkin, A. Borodin and K. Serdalheji

10. The influence of some technological factors on quantitative and qualitative properties of meat (in Russian)

    V.I. Chlebnikov, V. Machonina, I. Stephanova and N.Kovshevnikova

11. Diagram of rates and deformation at non-isothermic flow of comminuted meat through the pipes (in Russian)

    V.M. Gorbatov, A.V. Gorbatov and M.B. Smirnov

12. Studies into physicochemical characteristics of combination sausage minces at different processing stages (in Russian)

    I.A. Rogov, N.N. Lipatov, A.V. Efimov, E.I. Titova, A.N. Bogatyryov, A.G. Zabashta and N.SH. Nadashvilli

13. Changes in meat structure during curing under vibro-massaging (in Russian)

    A.A. Belousov, G.E. Limonov, V.I. Roshtchupkin and V.E. Stupin

14. Quality of cured products made from horsemeat as effected with vacuum mechanical treatment (in Russian)

    A.S. Bolshakov, M.A. Anvarov, N.N. Lipatov, V. Kh. Adylov and I.B. Moskivina

15. The membrane clarification of used brines (im Russian)

    B.V. Sherbina, E.A. Denisiuk, S.V. Karpichev and L.V. Kalmikova

16. Rational technology and quality of poultry meat baby foodstuffs (in Russian)

    Shumkov E.G., M. Korotayeva, V. Krajnjaja, G. Chernova, V. Chelevovaja

17. Non-meat proteins in composition of meat sausages

    M.S. Bidenko, L.S. Baidalinova and F.I. Verkhoturova

18. Effect of the degree of meat replacement by soy protein isolate and sodium caseinate on quality of sausages

    A.F. Savtchenko and R.M. Salavatulina and L.K. Zyrina

19. Investigation of the influence of porous lyotropic gels on the quality of comminuted meat for sausage and finished products
20. Investigation of quality of proteins obtained from non-traditional animal raw materials

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

21. The effect of alkali treatment upon thermodynamic values of the ” order-disorder” conversion in collagen

    O.O. Babloyan

22. Influence of preservation with sorbic acid on the quality of intestines stored at increased temperatures

    N.M. Krekhov, A.F. Savtchenko, E.P. Konstantinova, M.M. Alimov and N.A. Zhizhokina

23. Primary cure of hides of slaughtered animals by jets of liquids

    I.A. Rogov, E.E. Aphanasov, A.I. Romanov and G.J. Kneller

24. Carboxymethylcellulose influence upon the properties of collagen dispersions and protein sausage casings

    N.F. Pankrov, S. Kobjakova, G. Duma and V.G. Bellorusskij

25. A new gelling collagen additive for the manufacture of meat products

    E.F. Oreshkin, M.M. Mikhailova, O.O. Babloyan, E.G. Bobrikova and S.K. Kharybina

26. The study of free formaldehyde migration into sausage mixture

    L.A. Abramova

27. Estimation of heat-physic characteristics of meat products how the function of their internal humidity

    A. Brajnikov and N. Kaukhcheshvili

28. Electrophysical diagnosis of meat quality and portable means for its realization

    N.A. Golovkin and S.A. Yevelev

29. Influence of liquid smoke on digestibility (in vitro) of connective tissue proteins of pork loin

    N.N. Krylova, L.F. Karmyshova and V.T. Kolesnikova

30. Biological value of mechanically deboned poultry meat and of sausages with this meat added

    O.N. Krasulya, V.V. Khlevovaya, V.A. Gonotsky and L.S. Kuznetsova

31. Informe que emite el Instituto del Frio, del consejo superior de investigaciones cientificas, a solicitud de don carlos lima, director Gerente de ”Todozono, S.A.”, sobre los resultados obtenidos en el estudio de applicacion del ozono en la conservacion al estado refrigerado de carnes de diferentes especies
32. Water binding in minced meat products related to heat treatment