Month: December 1983

Additional information

A Slaughter technology and hygiene

1. Studies on 16 week old cheeks of Dandarawi and Leghorn

   A.M. Abdelhamid

2. From HGP to HGS: Towards objective economic meat grading by computer-integrated programmable robotic systems

   G. Arndt and A.P. Fish

3. Myorheological characteristics of muscles from young cross bulls (in Italian)

   A. Borghese, A. Romita, S. Gigli and M. Mormille

4. Effects of electrical stimulation on fat-emulsifying capacity, water-holding capacity, pH and thawing weight loss of beef muscles

   G. Cia and G. Takahashi

5. Methods of measuring pre-slaughter stress in farm animals

   A.G. Doudlas, M.J. Darre and D.M. Kinsman

6. The relationship between carcass fatness and the lipid and protein content of beef

   A.V. Fischer, J.D. Wood, G. Stevens and J. Robelin

7. Is electrical stimulation always necessary? (in Russian)

   V.M. Gorbatov, A.A. Belousov, N.M. Krekhov, L.I. Stekolnikov, E.N. Mushinsky, V.I. Plotnikov and Yu.V. Tatulov

8. Some factors affecting the quality of the meat of the pigs grown according to industrial technology (in Russian)

   Ju.A. Kolos, V.Ja. Shablj, T.A. Atrazheva and T.V. Kuzmenko

9. Influence of handling systems on the meat quality of beef

   G. Malmfors, K. Lundström, S. Fabiansen

10. Problems associated with low voltage stimulation of beef in Australia

    V.H. Powell, P.E. Bouton, P.V. Harris and W.R. Shorthouse

11. Relationships among water-, fat- and protein content of beef based on large amount of data (in German)

    K. Pusztai, A. Csiba and L. Körmendy

12. The significance of blood groups for meat quality and stress resistance in Swiss Landrace and Swiss Large White pigs (in German)

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

13. The effect of electrical stimulation on the meat quality of dairy cows

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

14. Effect of hot boning on meat yield from beef carcasses

    A.A. Taylor

15. DFD meat in reindeer meat

    E. Petäjä

B Postmortem biochemistry

1. Physical and chemical changes in the protein during the maturation of Parma ham

   M. Bellatti, G. Dazzi, R. Chizzolini, F. Palmia and G. Parolari

2. The role at the molecular level, of collagen in meat texture

   N.D. Light and A.J. Bailey

3. Influence of age on the growth dynamics of muscle fibres, their metabolic type and meat quality in sheep

   A. Pinkas, P. Marinova and G. Monin

4. Microstructure of meat as a criterion of technological caused changes (in German)

   H.J. Räuber, I. Kiessling and A. Geissler

5. Study on factors interfering in sarcomere length measurements

   A.T. Rantsios and P.B. Papavasileiou

6. Relationship between fresh pork quality and characteristics of dry cured hams (in Italian)

   M. Severini, E. Di Antonio, A. Vizzano, G. Cenci and P. Avellini

7. Evolution of sarcoplasmic protein solubility and of certain enzymatic activities in pork muscle as a function of post mortem conditions and genetic type (Halothane sensitivity) (in French)

   A. Talmant and G. Monin

C/1 Technology of meat products

1. Determination of technical-technological parameters for the mixer ZM 200 (in German)

   A. Baier, E. Haack and P. Richter

2. Influence of chemical and chemical-physical properties of the formualtions on pH lowering and weight loss in the ripening of Italian typical Salami (in Italian)

   P. Baldini, F. Palmia and R.G. Raczynski

3. Description of the kinetics of membrane purification of used brines (in Russian)

   A.M. Brazhnikov, B.V. Shtcherbina, S.V. Karpytchev and L.V. Kalmykova

4. Microstructural and quality characteristics of cooked and semi-dry sausage mixtures prepared by means of vibro mixing (in Russian)

   A.A. Belousov, G.E. Limonov, T.G. Kuznetsova, L.V. Gorelik and R.A. Khromova

5. Dehydration: An economic answer for low marketable beef (in Italian)

   V. Bifani, J.A. de la Vega and C. Paredes

6. Use of starter cultures upon the production of raw dried non-comminuted pork products. 1st.

   K. Boshkova, St. Danchev and K. Kostov

7. Use of starter cultures upon the production of raw dried non-comminuted pork products. 2nd.

   K. Boshkova, St. Danchev and K. Kostov

8. Changes in some characteristics of ripening non-comminuted meats evoked by the application of bacterial preparations

   R. Brankova, B. Dineva, N. Nestorov, A. Krastev and M. Chakarov

9. Pigment formation in non-comminuted meats under different conditions of ripening

   B. Dineva, R. Brankova, N. Nestorov, A. Krastev and S. Toncheva

10. A comparison of the curing effectiveness of unchilled and chilled chicken broiler meat

    Z. Duda, M. Mielnik and K. Piwowarska-Poltorak

11. Studies on the possibilities to improve the flavour of meat products by adding a Melanoidine-type flavouring

    D. Gadzheva, E. Kirova, N. Nestorov and E. Miteva

12. Technological problems related to the drying of raw and cooked meats (in French)

    J.P. Girard and D. Omolosho

13. Effect of temperature fluctuations on the frozen meat quality in the cold chain (in Russian)

    N.A. Golovkin, R.P. Ivanova, V.I. Sharobaiko, B.A. Klimova

14. Investigation of mechanical structural changes of beef muscular tissue depending on refrigerating conditions (in Russian)

    N.A. Golovkin, S.A. Evelev and A.F. Savtchenko

15. Analysis of pressure losses in sausage mince pipes (in Russian)

    A.A. Gorbatov

16. A study into pressure losses during sausage mince movement along wall-heated pipes (in Russian)

    V.M. Gorbatov

17. Technological properties of frozen meat grinded on a frozen meat grinder

    O. Harbitz and B. Egelandsdal

18. Conditions of development of irregular red curing colour in cooked canned beef with vegetable (SiedfleischKonserve) (in German)

    E. Hauser

19. A dynamic analysis of biological material chopping, using a mathematical model (in Russian)

    V.I. Ivashov, S.G. Yurkov, B.N. Duidenko, V.A. Andreyenkov and A.V. Gorbatov

20. Collagen migration during meat heating (in French)

    M. Laroche and G. Gandemer

21. The vibrating extraction of fat from bones (in Russian)

    G.E. Limonov, A.I. Snitsar, V.P. Dekhanov and Yu.V. Tatilov

22. An accelerated sausage technology with the application of vibration (in Russian)

    Yu.R. Mamadjanov

23. Microbiology of meat products with the intermediate moisture content during g the process of storage (in Russian)

    S.V. Netsepljaev, N.V. Makarov and A.S Bibikov

24. Parametric optimisation of meat processing exemplified with pasteurized canned beef (in Russian)

    E.F. Oreshkin, Yu.A. Ivashkin and I.I. Protopopov

25. Effect of pre-rigor salting on the water-binding capacity of pork

    E. Puolanne and P. Turkki

26. Alternative meat curing systems. 1. Cooked cured meat pigment

    L.J. Rubin, F. Shahidi, L.L. Diosady

27. Effect of nitrate level on the chemical and microbiological properties of sausage during its storage

    F.A. Salem, H.K. El-Manawaty, A.A. El-Dashlouty

28. Simultaneous thawing and curing of pork pieces

    S. Šibalić, D. Smiljanić and M. Djordjević

29. Evaluation of mechanical properties of bone tissue by microsolidarity method (in Russian)

    T.V. Tchizhikova, I.A. Rogov, I.L. Popov

30. The optimate rate and means of poultry meat freezing (in Russian)

    K.P. Venger, F.I. Abdel Aal, N.P. Mazurenko and V.P. Novikov

C2 Microbiology of meat and meat products

1. Effect of sorbic acid and gamma irradiation on the microbial flora of soy-buffalo patties

   A. Alian, F.A. El-Wakeil, S.B. El-Magoli and N. Abdel Roman

2. Fate of Clostridium botulinum in fermented sausages processed with or without nitrite

   F.K. Luke, H. Hechelmann and L. Leistner

3. Examination of the diagnostic value of trichinoscopy and artificial digestion methods as well as the diagnostic value of individual hog carcass muscles artificially infected by T. spiralis larvae

   P. Modic, M. Djorddjevic

4. Fate of Bacillus spp. from spices in fermented sausages

   L. Neumayr, F.K. Lücke and L. Leistner

5. The effect of electrical stimulation of meat upon the survival of bacteria during salting, curing, freezing and heating

   H.W. Ockerman and J. Szczawinski

6. The effect of heat treatment at 60 °C on the survival of Lactobacillus plantarum, Pseudomonas putrefaciens and Streptococcus faecalis from electrically stimulated and unstimulated pork tissue

   H.W. Ockerman and J. Szczawinski

7. The effect of freezing and thawing on the microbiology of pork sides

   J.J. Sheridan and J. Sherington

8. The microbiology of sausages of some retail supermarkets in the Dublin area

   J.J. Sheridan and S.N. Reid

9. Control of the bacteriological conditions of calf brain by improving hygiene

   F.J.M. Smulders, F. Korteknie, C.H.J. Woolthuis. P. Barendsen and J.G. Van Logtestijn

10. Possibility for growth of S. aureus in ground pork, retail packed in modified atmosphere

    P. Zeuthen and H.K. Ludvigsen

D Nutritional properties and sensory evaluation of meat and meat products

1. Influence of some pre-freezing treatments on the chemical and physical properties of chicken meat

   M.M. Abd El-Baki, R.A. Taha, F.M.M. El-Zayet, A.A. El-Dashlouty and Z.M.A. Fouda

2. Changes during frozen storage in the neutral lipids of veal treated with different curing mixtures (in French)

   L. Bliznakova, G. Dimitrov and G. Manev

3. The effect of fatty acid composition on the suitability of pig backfat for the production of bacon

   M. Enser, A.V. Fischer and J.D. Wood

4. Comparative study of methods of TBA test determination

   A. Juhasz, V. Mihalyi-Kengyel and L. Kormendy

5. Studies on the mode of action of emulsifiers in cooked sausages

   K.O. Honikel and R. Hamm

6. Influence of cooking on the lipids of pork meat (in French)

   G. Gandemer, J.P. Girard and C. Denoyer

7. Analytical fundamentals of continuous fat rendering from offals (in Russian)

   I.V. Gubanov, A.F. Savtchenko and V.M. Morozov

8. The application of domestic spices to flavour meat products (in Russian)

   A.G. Mamedov, V.M. Guseinov and N.N. Shukiurov

9. Carcass characteristics of steers and young bulls

   L. Muller and J. Restle

10. Action of microbial lipases on fatty acids and aldehydes in raw-dried sausages

    N. Nestorov, E. Miteva, D. Gadzheva and M. Radev

11. Influence of sex, age and breed of broilers upon their sensory values (in German)

    M. Ristic

12. High molecular weight colorants used in meat production (in Russian)

    E.G. Rozantsev, B.G. Yasnitsky, L. Tsupak, G.V. Gurinovich

13. Influence of sex and age on the fatty acids composition of pheasant meat lipids (in Italian)

    C. Sarra, M. Boccinone and L. Damasio

14. A biological evaluation as index of a rational technology for meat produce production (in Russian)

    V.Ja. Shably

15. The quality of chilled pork products in polymeric packages (in Russian)

    N.N. Shishkina and L.F. Besagonova

16. Testing schemes for the evaluation of sensory quality of meat products on a 5 point scale

    H.-J. Sinell, A. Weber and S. Hauptmann

17. Retention of minerals in meat by polyphosphate ions

    G.R. Skurray, M. de Paoli and P.A. Baumgartner

18. Studies on the possibility of combined application of chemical tenderizers and preservatives for meat treatment (in Russian)

    L.I. Stekolnikov, V.M. Gorbatov, L.V. Alyokhina, V.I. Kazilyavitchus, E.V. Labetsky and V.T. Kolesnikova

19. The estimation of physico-chemical methods for determining the mineral composition of combination meat products (in Russian)

    A.V. Stefanov, N.N. Lipatov, I.A. Rogov, N.V. Makarov, L.M. Antipova, A.G. Zabashta, R.M. Ibragimov and L.D. Londar

20. Metrological basis of technological processes as a factor of guaranteed meat quality (in Russian)

    S.I. Sukhanova and A.F. Savtchenko

21. Amino acid composition of raw or heat-treated and freeze-dried veal (in German)

    E. Tsvetkova, K. Beev and N. Aleksiev

22. Quality characteristics of quick-frozen ground ready to cook products prepared from fresh warm meat and containing animal and vegetable proteins (in Russian)

    N.K. Zhuravskaya, O.N. Kozhevnikova, V.A. Yasyreva and A.V. Gorbatov (the first author in the Russian version)

23. Composition and quality of fat tissues in entire male pigs

    J.D. Wood, M. Enser and A.V. Fisher

E Analytical techniques for the control of meat products

1. Water activity calculation in Italian typical sausages (in Italian)

   P. Baldini, E. Gibertini, F. Palmia and R.G. Raczynski

2. Quantitative determination of casein in heated meat products by polyacrilamide-sds gel electrophoresis

   M.D. Calsina, M. Alvarez, M. Hortos and J.M. Monfort

3. Cadmium and chromium residues in pork and pork products available on the Parma and Parma county market (in Italian)

   G.Campanini, G. Madarena, G. Dazzi and E. Maggi

4. Separation of linear and cyclic phosphates by means of thin layer chromatography (in German)

   O. Dafflon, H. Koch and B. Zuercher

5. Determination of thiamine and riboflavin in meat products by high performance liquid chromatography

   A.A. Hvass

6. Immunological identification of meat species

   R.L.S. Patterson, S.J. Jones and E.K. Kang’ethe

7. Plasma clearance rates of zeranol, trenbolone and oestradiol in treated steers

   K. Shrimanker, L.J. Salter and R.L.S. Patterson

8. Chemical composition of meat and liver after different treatments (in German)

   E. Tsvetkova, N. Aleksiev and K. Beev

9. Quantitative analysis or raw meat mixtures of pork and beef by isoelectric focusing in agarose gel

   R. Verbeke

10. The use of short tests for mutagenicity for the evaluation of any possible genotoxicity in animal based food stuffs, with particular reference to meat and meat products

    A. Vizzani, D.I. Antonio and S. Dominici

11. Determination of basic components in meat and meat products from one single sample

    E. Zukal, V. Mithalyi-Kengyel, J. Czegledi-Janko and L. Kormendy

12. Quality control in the meat industry

    M. Jul

F Non-meat components in meat products

1. Theoretical and practical aspects of mixed disperse systems aimed at yielding combination meat products (in Russian)

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

2. Utilisation of cheese whey protein concentrates in meat product manufacture (in Russian)

   A.P. Dubinskaya, V.V. Kulikova, S.I. Postnikov and N.A. Besprozvannaya

3. Quality characteristics of canned paté products containing components structured protein replacers of meat (in Russian)

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

4. Lipid oxidation and quality characteristics of soy-buffalo patties as affected by sorbic acid and gamma irradiation

   F.A. El-Wakeil, S.B. El-Magoli, A. Alian and N. Abdel-Roman

5. On the utilization of structured protein components in ham products (in Russian)

   A.F. Savtcenko, A.G. Zabashta, R.M. Ibragimov, N.N. Lipatov, A.V. Efimov and E.I. Titov

6. Effect of soy protein isolate on the water-holding capacity of sausage emulsions (in Russian)

   V.M. Gorbatov, R.M. Salavalutina, V.I. Lyubchenko, G.P. Goroshko, A.A. Belousov and T.G. Kuznetsova

7. A study into the microstructure of combination sausage comminuted meat (in Russian)

   N.N. Lipatov, E.Y. Titov, N. SH. Nadashvili, M.L. Mamikonyan and M.N. Matveitchuk (and V.N. Pismenskaya)

8. Comparative examination of the granulated soy isolate and textured soy protein properties and their use in formed ground meat products

   M. Polic, V. Matekalo-Sverak, P. Modig and D. Westerling

9. Extraction of non-meat proteins from meat products (in German)

   CH. Ring, R. Roider and H. Schmidt

10. Milk protein concentrate in the form as a meat replacer in sausage production (in Russian)

    N.K. Rostrosa, P.F. Ditchenko, E.A. Zhdanova, L.V. Kalinina and N.V. Makarov

G Use of slaughtering by-products

1. A new method for globin and haem preparation from blood corpuscle concentrate

   K. Autio

2. Protein hydrolysates from beef lung

   A.M. Brady, D.A. Ledward and R.A. Lawrie

3. An attempt to extend the blood plasma storage at chilling environmental temperature

   Z. Duda and E. Hasik-Pajak

4. Use of blood plasma and globin in cooked sausage

   M. Honkavaara and R. Tuominen

5. Analysis of mechanical deboned meat. The effect of the microwave treatment on meat paste characteristics

   Gy. Selmeci, F. Cseh, I. Juhasz, L. Rosa and I. Santa

6. Study of the possibility of usage of mechanically deboned chicken meat for baby food production (in Russian)

   E.G. Shumkov, V.I. Khlebnikov, V.N. Makhonina, M.M. Korotajeva, I.I. Stefanova, L.A. Khovaeva and K.S. Petrovsky

7. Influence of citrate solutions on yield and composition of blood and plasma (in German)

   A. Stiebing

8. Working-out of conditions of sterilization of canned mechanically deboned meat (in Russian)

   G.G. Tchernova, A.A. Gusev, V.A. Gonotsky, V.I. Khlebnikov and M.M. Korotajeva

9. Production of food hydrolyzates from poultry offals (in Russian)

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

Round Table N 1. Matured and ripened meat products

1. Physical and chemical changes in the protein during the maturation of Parma ham. II. Colour (+ Summary in Italian)

   G. Poralori, M. Bellati, R. Chizzolini and G. Dazzi

2. Physical and chemical changes in the protein during the maturation of Parma ham. III. Nutritional aspects (+ Summary in Italian)

   R. Chizzolini, G. Dazzi, G. Poralori and M. Bellati

3. Possibilita di ridurre di quantita di clorudo di sodio del produtti stagionati valutando opportunamente de varie tecniche di preparazione

   P. Baldini, M. Campanini, G. Pezzani and F. Palmia

4. Indagine sulla composizione del grasso superficiale di prosciutti freschi destinati alla produzione del prosciutto di Parma

   P. Baldini, F. Palmia, G. Pezzani and L. Lambertini

5. Optimization of processing conditions for fermented hams

   R. Avnat and Z. Berk

Round Table N 2. Meat technology in developing countries

1. Meat technology and the developing countries

   R. Nilson, B. Buch-Larsen and O. Ipsics