1984

Additional information

1. Production and slaughter practices

1. Abstracts
2. Production and slaughter practices (Review)

   A.J. Kempster

3. Compact serpentine race system for beef abattoirs

   T. Grandin

4. Watering and feeding pigs during road transport for 24 hours

   E. Lambooy

5. Influence of halothane genotype on meat quality in pigs subjected to various preslaughter treatments

   P. Barton-Gade

6. Sight restriction as a means of reducing stress during slaughter

   A.G. Douglas, M.G. Darre and D.M. Kinsman

7. Liquid smoke as an odour masking agent to reduce fighting and stress in slaughter pigs

   O.S Braathen and J. Johansen

8. Regrouping and subsequent behaviour patterns in young bulls and steers

   T. Tennesen and M.A. Price

9. Hormonal metabolite changes in the blood of pigs following loading and during transport and their possible relationship with subsequent meat quality

   G.S.G. Spencer, L.J. Wilkins and K.G. Hallet

10. The experience of carcass damage in slaughter pigs

    P.D. Warriss

11. The effects of electrically induced live-animal muscle contraction on bovine muscle glycogen

    J.D. Crouse and S.B. Smith

12. The effect of preslaughter stressors on the blood profiles of pigs

    B.W. Moss

13. The effect of short or long electrical stunning times upon pork quality

    O.S Braathen and J. Johansen

14. A method of preslaughter immobilization of animals (in Russian)

    E.N. Mushinsky, A.F. Savtchenko, A.A. Belousov, V.M. Gorbatov and N.N. M

15. The effects of inducing cardiac arrest at stunning on brain function, bleeding efficiency and susceptibility to carcass bruising in sheep

    N.G. Gregory, S.B. Wotton and L.J. Wilkins

16. The effects of dietary management on beef composition and quality

    H.R. Cross, R.K. Miller, J.D. Crouse and J.D. Tatum

17. A comparative study of the rate of fat deposition in two strains of broiler cockerels

    A. Fortin and J.R. Chambers

18. Pig carcass assessment in grading and breeding

    I. Hansson and K. Andersson

19. Variation in the shape of the leg from beef carcasses of different conformation: Application to beef carcass classification (in French)

    B.L. Dumont and A. D’Herlincourt

20. Interrelationships between some physicochemical traits of muscles from beef carcasses of different conformation weight and range (in French)

    J. Bousset and B.L. Dumont

21. Pig carcass evaluation with fat-o-meter device (in French)

    B. Desmoulin, P. Ecolan and C. Melani

22. Comparison between carcass quality from steers and cows

    L. Müller, C. Grassi and J. Restle

23. Collagen content of meat carcasses of known history

    J.C. Casey, A.R Crossland and R.L.S. Crossland

24. The effects of anabolic agents on aspects of carcass value in cattle

    A.V. Fisher and J.D. Wood

25. New equipment for estimating carcass composition by measuring the speed of ultrasound in the living animal

    C.A. Miles, G.A.J. Fursey and R.W.R. York

26. The relationship between liveweight and carcass weight in steers of different maturity type fed high and low energy diets

    S.D.M. Jones, R.E. Rompala and L.E. Jeremiah

27. The effect of the dietary concentration of linoleic acid on its deposition and on the consistency of pig backfat

    M. Enser, J.D. Wood, N.J. Prescott and F. Whittington

28. Carcass quality in refed cull Friesian cows

    R.K.D. Poya and B.W. Butler-Hogg

2 Post-slaughter handling

1. Abstracts
2. Review Post-slaughter handling and meat quality

   G. Eikelenboom

3. A study of the practical and economic considerations associated with velocity and low temperature air streams for the cooling of beef

   Union International Consultants and Associates

4. An acoustic method of investigation and its application to evaluation of the structural changes occurring in meat during refrigeration, processing and storage (in Russian)

   N.A. Golvkin and S.A. Yevelev

5. The prediction of freezing and thawing times of mutton carcasses

   P.G. Creed and S.J. James

6. Thawing meat blocks using microwaves under vacuum

   S.J. James

7. Energy consumption and weight loss in industrial pig chillers

   A.J. Gigiel

8. Decision making in slaughterhouses with an extended direct costing system (in German)

   G. Lorenz

9. Electrical stimulation efficiency and distribution of electric potential and electric field along lamb carcasses

   B. Houlier and P. Sale

10. Tenderness variability in muscles from bulls at standardized weight, age, slaughter and cooling conditions

    B. Buts, E. Claeys and D. Demeyer

11. Effect of extra low voltage electrical stimulation on sheep carcasses (in French)

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

12. Effect of extra low voltage electrical stimulation on the tenderness of bovine sternocleidomastoid muscle

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

13. The effect of early post mortem storage conditions on sensory and bacteriological quality of electrically stimulated hot boned beef longissimus

    F.J.M. Smulders, F. Korteknie, C.H.J. Woolthius and G. Eikelenboom

14. A comparison of the yield of saleable meat from hot and cold boned beef carcasses

    B.P. Cain, V.H. Powell, N.G. McPhail and J. Anderson

15. Rapid processing systems for pork

    J.O. Reagan, J.A. Carpenter and K.O. Honikel

16. Effect of high and low voltage stimulation on tenderness of muscles from slowly cooled beef sides

    A.A. Taylor, N.F. Down and E. Dransfield

17. The relationship of bloom to washing bacterial numbers and animal type (cows, heifers, steers) in beef carcasses

    J.J. Sheridan and J. Sherington

18. Non-destructive method for early detection of dry firm dry meat

    O.S. Braathen

3 Muscle biology

1. Abstracts
2. Review Progress in the biochemistry, physiology and structure of meat

   G. Offer

3. The influence of temperature on post mortem changes in porcine muscles

   K.O. Honikel, C.J. Kim and R. Hamm

4. Ultrastructure in electrically stimulated dark cutting beef early post mortem

   S. Fabiansson, A. Laser Reuterswärd and R. Libelius

5. Meat quality in beef heifers slaughtered at oestrus

   F.J. Kenny and P.V. Tarrant

6. Effect of electro stimulation on meat tenderness (in Russian)

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

7. Post mortem energy metabolism in muscles studied by non-invasive phosphorus-31 nuclear magnetic resonance

   H.I. Vogel, S. Fabiansson, P. Lundberg, H. Ruderus and E. Tornberg

8. Light scattering from muscle during the onset of rigor mortis

   R.E. Jeacocke

9. Endogenous calmodulin, Ca2+ and phospholipase A₂ activity and their relationships to halothane sensitivity in young and adult pigs

   K.S. Cheah and A.M. Cheah

10. Histological traits of two muscles of lambs as affected by age in comparison with some muscles of buffaloes

    M. Ibrahim Khairy and A. El-Dashlouty Amani

11. Sarcomere length measurement by laser diffraction and light microscopy

    F. Vandendriessche, B. Buts, E. Claeys, R. Dendooven and D. Demeyer

12. Swelling of whole meat and myofibrils as measured by pulse-NMR

    E. Tornberg and O. Nerbrink

13. Histochemical characteristics of muscles of various pH₁ for pasteurized tinned ham

    B. Dzierzynska-Cybulko and H. Gajewska-Szszerbal

14. A study into combination ham products microstructure (in Russian)

    A.G. Zabshta, N.N. Lipatov, R.M. Ibragimov, T.P. Buslaeva, A.V. Efimov and E.I. Titov

15. Variable response of beef myofibrils to salt solutions

    P. Knight and N. Parsons

16. The agreement of ATP-ase with immunology for typing myofibres of chicken skeletal muscle

    C.A. Carpenter, R.G. Cassens and M.L Greaser

17. Nutritional digestibility of insoluble collagen – influence of hydrochloric acid

    A. Laser Reuterswärd and S. Fabiansson

18. Proteolytic action of lysosomal proteinases on the myofibrillar structure. Comparison with the CaANP effects and post mortem changes

    A. Ouali, A. Obled, Deval, Christiane, Garrel, Nicole and C. Valin

19. Bovine muscular collagen breakdown by a collagenases from Achromobacter iophagus (in French)

    M. Bonnet and J. Kopp

20. Proteolysis of sarcoplasmic proteins during invitro incubation of bovine muscle extracts

    N. Pastetos and M.G. Harrington

21. The action of cathepsin L and Ca activated neutral proteases on myofibrillar proteins

    I.F. Penny, D.J. Etherington, J.L. Reeves and M.A.J. Taylor

22. Ageing of bovine muscle: Desmin degradation observed via Enzyme Linked Immuno Sorbet Assay (ELISA)

    A. Weber

23. Isolation and characterisation of native Titin

    J. Trinick, P. Knight and A. Whiting

24. Relationship of collagen content, type and cross linking with the texture of different muscles

    N.D. Light, D.J. Restall and A.J. Bailey

25. The nitrogen content of beef muscles (in French)

    J. Bousset and B.L. Dumont

26. Extractability of native Nitroso heme pigments from cured meat

    Y. Nagata and R. Sakata

27. Relative effects of sex and anabolic agents on veal muscle characteristics (in French)

    J. Kopp, M. Bonnet, M. Zabari, J.P. Renou and C. Valin

28. Characterization of the pattern of amino acids from different animals (in German)

    D. Kühne, P. Freudenreićh, M. Ristić and J. Scheper

29. Chemical composition of pork and mutton in Egypt

    N. El Din, A. Soliman, F. Ashour and A. Bayoumi

30. Incidence and quality characteristics of dark cutting in Belgian beef

    B. Dezeure-Wallays, J. van Hoof and R. Pensaert

31. The relationship between metabolic and contractile types of pig muscles and the water holding capacity of meat (in French)

    D. Laborde, A. Talmant and G. Monin

32. The relationship between water-holding capacity and pH in the swine muscle post mortem

    M. Severini, A. Vizzani and G. Cenci

33. Accelerated postmortem biochemical changes in prerigor skeletal muscle

    E.A. Elgasim, W.H. Kennick, A.F. Anglemier, M. Koohmaraie and E.A. Elkhalifa

4 Influence of technology on eating quality

1. Abstracts
2. Compression work study in order to set up an objective model of meat tenderness determination (in French)

   J.J. Adam and C. Deroane

3. Structuro-mechanical characteristics of sausage and ham products with partial meat replacement (in Russian)

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

4. The influence of milk and soy protein preparations on the physico-chemical and structuro-chemical characteristics of freeze dried ready-to-cook meats

   N.K. Zhuravskaya, I.K. Gorshkov, Yu.I. Kulikov, A.V. Efimov and V.V. Kulikova

5. Mechanical properties of fatty tissue

   E. Dransfield, R.C.D Jones and J.D. Wood

6. The fracture properties of cooked beef muscle

   P.P. Purslow

7. Myofibril fragmentation index and sensory properties of pork and beef during post mortem storage

   S. Fjelkner-Modig

8. Effect of anabolic agents on veal meat quality traits (in French)

   C. Valin, C. Touraille, M. Zabari and J.P. Renou

9. Volatile compounds arising from the reaction of sodium nitrite with pork during curing

   D.S. Mottram

10. Influence of electrical stimulation and slow chilling on texture of turkey breast muscle

    E. Dransfield, N.F. Down, A.A. Taylor and D.K. Lockyear

11. Consumer acceptance of Wiener sausages (in German)

    J. Wismer-Pedersen and E. Molander

12. The influence of acetic acid concentration on the efficiency of marinating as a process for tenderising beef

    N.F.S. Gault

13. Some factors affecting the toughness of pork

    W.R. Shorthose, P.M. Husband and P.V. Harris

14. Relationship between fat content and sensory scores for palatability of beef

    E.A. Gullet, D.L. Rowe and S.D.M. Jones

15. Consumer acceptance of processed pig meat in relation to the composition of the fat (in French)

    B. Desmoulin, J.P. Girard and A. Frouin

16. Quality of cull cow beef

    J.Buckley, E. Fitzgerald and J. Walsh

17. Comparison of meat quality in steers and young bulls at different live weights and feed levels

    S. Klastrup

18. Experience in taste testing fresh pork at the Danish Meat Research Institute

    A.C. Bejerholm

19. Certification of the level of quality of meat and meat products: interest and limits of the French grading system called ”label rouge agricole” (in French)

    B. Dumont, C. Barraud and J. Habault

20. Changes in meat tenderness during storage (in Russian)

    N.A. Golvkin, R.P. Ivanova, V.I. Sharobaiko and N.N. Vorobyova

21. Rheological behaviour of meat in compression at different strains and strain rates (in French)

    J. Lepetit and P. Sale

22. A new testing device to study the rheological properties of meat (in French)

    P. Sale, Y. Noel, A. Lasteyras and C. Oleon

23. Increase of profitability in the meat industry by means of quality cost analysis

    M. Gustafsson

24. Dimensions of flavour perception between normal and DFD beef

    M.A. Francombe, H.J.H Macfie

5 Microbiology and storage

1. Abstracts
2. Review Microbiology and storage of chilled fresh meats

   A.F. Egan

3. The microbiology of vacuum packaged pork

   A.F. Egan and B.J. Shay

4. The safety of Basturma, an Armenian type of dry beef, with respect to salmonella

   C. Genigeorgis and S. Lindroth

5. Effect of vacuum aging and display on lipid oxidation of subcutaneous fat and three layers of beef longissimus

   D.H. Kropf, C. Kuntapanit, M.C. Hunt, C.L. Kastner and B.E. Brent

6. Hot-boning of pork – a microbiological evaluation of different packaging principles

   I. Erichsen, G. Molin and H. Rudérus

7. The validity of the TTT-concept on the shelf lives of chilled, cured meat products

   L. Bøgh-Sørensen and P. Zeuthen

8. Effects of packaging, processing and formulation on the spoilage of pasteurised meat products

   R.G. Bell

9. Effects of storage in vacuum packages with CO₂ on the shelf life of beef mince – microbiological observations

   R.H. Madden and BW. Moss

10. Scientific basis for selecting storage conditions for encased meat products (in Russian)

    A.A. Lyakhova and G.M. Slepykh

11. Inhibition by Lactobacillus of the growth of Brochothrix thermosphacta in mixed culture

    B.J. Shay, A.F. Eagan and P.J. Rogers

12. Conditions for the use of lactic acid as a decontaminant in the meat industry

    J.M.A. Snijders, J.G. van Logetestijn, D.A.A. Mossel and F.J.M. Smulders

13. The effects of lactic acid decontamination and frozen storage on the keeping qualities of calf brain

    F.J.M. Smulders, F. Korteknie, C.H.J. Woolthius and J.M.A. Snijders

14. Bacteriological control of baby food poultry products (in Russian)

    G.G. Chenova, M.M. Korotajeva and A.A. Gusev

15. Antimicrobial activity and functionality of polyphosphates in reduced NaCl comminuted meat products

    M.T. Madril and J.N. Sofos

16. Prevention of early spoilage of livers

    C.O. Gill

17. Discolouration of cured meat pigment by bacteria

    K. Incze and M. Delenyi

18. Nutritional requirements of Lactobacilli spp. from meat

    MC. Montel

19. Time course of volatile compound formation during microbial growth on beef stored at +5°C in air

    R.H. Dainty, R.A. Edwards and C.M. Hibbard

20. A study of the delay in the appearance of swelling in under-processed canned meats (in French)

    M. Catsaras and D. Grebot

21. Application of direct epifluorescent filter technique as a rapid method in microbiological quality assurance in the meat industry

    S.H. Qvist and M. Jakobsen

22. Lactobacillus plantarum and nitrite levels in pork as influenced by tumbling and temperature treatments

    H.W. Ockerman and K. Kwiatek

23. Changes in proteins or fats of old hens meat as influenced by pre-freezing temperatures

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

24. Limiting conditions for yeast growth on frozen meat

    P.D. Lowry

6. Meat processing

1. Abstracts
2. Review Meat processing, now and in the future

   L.L. Borchert

3. Effect of time of salt addition on water binding properties of hot-boned beef from non-stimulated and electrically stimulated carcasses

   T. Frøystein, J. Mielnik and S.A. Gumpen

4. Mechanisms involved in nitrite inhibition of warmed over flavour development in cooked meat

   J.O. Igene, K. Yamauchi, A.M. Pearson and J.I. Gray

5. The effect of blade tenderization on the cure and sensory characteristics of dry cured hams

   N.G. Marriot, R.F. Kelly, C.K. Schaffer, P.P. Graham and J.W. Boiling

6. The coefficient ”effectiveness grade” as a quality parameter for a complex process of food technology (Explained for the example of cooking meat)

   H. Nikolaus and H-J. Raeuber

7. Note on near infrared reflectance of minced beef using the Silsoe Moisture Meter

   C.A. Miles, G.A.J. Fursey, J.C. Casey, A.R. Crossland and W.R. Hudson

8. Influence of electrical stimulation on distribution and rate of migration of sodium nitrite, sodium chloride and glucose in pork tissue

   H.W. Ockerman and K. Kwiatek

9. Intensification of production of raw dried pork meat products using starter cultures . I. Changes in the structural mechanical properties of the meat products

   R. Kisseva, St. Danchev and St. Djevisov

10. Synthesis of dinitrosyl ferrohemochrome and its characteristics

    L.J. Rubin, F. Shahidi, L.L. Diosady and D.F. Wood

11. Effect of adding different proteins and their application procedure on some quality properties of canned whole meat cuts

    P. Modić, D. Škobić, M. Djordjević and J. Dražić

12. Microbiology and technology of Chinese meat products

    L. Leistner, H.K. Shin, H. Hechelmann and S.Y. Lin

13. The effect of starter cultures on stoichiometry and kinetics of dry sausage metabolism

    D. Demeyer, E. Claeys, R. Dendooven and B. Voss Akerø

14. Technological features of cooked sausage production as affected by the method of hydration of soy isolate (in Russian)

    N.SH. Nadashvili, N.N. Lipatov, A.V. Efimov, A.G. Zabashta, E.I. Titov and M.L. Mamikonyan

15. Investigation of the influence of a bacterial proteolytic enzyme preparation ‘Mesenterin 11-11’ on the hydrophilic properties of cattle meat

    St. Danchev, D. Dimitrov and B. Kupenova

16. Hot smoking, health and environment protection (in German)

    W.D. Müller and F. Wirth

17. Effect of technological treatment on the content of vitamin B₁ and B₂ in meat products (in German)

    E. Tsvetkova, N. Alexiev and K. Beev

18. A study into the physico-chemical and structuro-chemical changes during beef curing using electrical treatment (in Russian)

    A.S. Bolshakov, M.A. Anvarov, Yu.A. Kiselyov, V.G. Boreskov and I.V. Bobrenyova

19. Vacuumizing during curing in the production of cooked sausages from ground frozen meat blocks (in Russian)

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

20. Changes in the chemical and physico-chemical features of horse meat cured under vacuum-mechanical treatment (in Russian)

    A.S. Bolshakov, M.A. Anvarov, Yu.A. Kiselyov, V.G. Boreskov and I.V. Bobrenyova

21. Specific features of microstructural changes in the muscular tissue during curing under electrical current effect (in Russian)

    A.A. Belomusov, V.I. Roschtchupkin, V.V. Avilov, V.I. Plotnikov, A.S. Bolshakov, F.A. Madgayev and V.N. Pismenskaya

22. Improvement of calf and lamb rennets processing by means of an electroplasmolytic method (in Russian)

    I.A. Rogov, V.M. Katayev, V.I. Voltchkov and V.A. Shepelev

23. The quality of ham products prepared from bacon pork as effected with processing technology (in Russian)

    A.S. Bolshakov, N.A. Golovatenko and I.I. Timoshtchuk

24. Mathematical modelling in meat processing

    D.B. MacDougall and R.A. Allen

25. Modelling and optimization of the amino acid profile of multicomponent meat systems (in Russian)

    N.N. Lipatov, I.A Rogov, A.V. Efimov, M.L. Mamikonyan,M.L. Mikhailov, E.I. Titov and V.G. Vysotsky

26. Water-holding capacity (WHC) of meat – A possible parameter in heat process calculations

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

27. Calculation of water activity in industrial sausage production

    I. De Jaeger, J.P. Van Steenkiste and D. Demeyer

28. A study into the quality of young buffalo meat and its rational use sausage production (in Russian)

    E.S. Kotcharli, S.A. Aliyev, N.N. Shukyurov, V.A. Ashanova and L.V. Blinova

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

    F.A. Salem, M.M. Abd El Baki, H.K. El-Manawaty, A.A. Dashlouty, A.A. Askar, A.I. Khazbak

30. Storage and processing characteristics of low-dose irradiated or frozen bovine muscles intended for cooked sausage production

    A.S. Grozdanov, N. Dimitrova, N. Dilova, M. Tantikov and N. Nesterov

31. Predicting the effect of fat thickness and distribution on the heating times of joints of rolled meat

    D. Burfoot

32. Contact steam heating of mechanically separated poultry meat (in Russian)

    E.G. Shumkov, N.S. Mitrofanov, V.V. Kholodov, A.G. Bolshakov, A.M. Braznikov, L.L. Nikiforov and B.P. Filipenko

33. Development of cooked products preserved by freeze drying (in German)

    K. Beev, E. Tsvetkova and N. Alexiev

7 Meat products

1. Abstracts
2. Review Some current trends in meat product technology

   P. Zeuthen

3. Properties and use of fibrous texturates prepared by means of non-spinneret spinning (in Russian)

   V.B. Tolstoguzov, V.T. Dianova and Yu.I. Tchimirov

4. Chemical composition and food value of soft poultry offals (in Russian)

   N.I. Sevastianova, L.A. Abramanova, T.G. Martiniuk, N.S. Pariskaia, N.B. Sushchova and I.P. Gavrikova

5. Physico-chemical, sanitary-hygienic and toxicological evaluation of the proteins derived in the production of medical preparations (in Russian)

   L.I. Stekolinikov, A.I. Snitsar, N.Yu. Fyodorova. A.A. Belousov, M.N. Baburina and L.V. Alyokhina

6. Methodological aspects of developing reference data on the properties of meat and meat products (in Russian)

   A.F. Savtchenko, S.I. Sukhanova, V.V. Mitin, V.I. Uskov and E.P. Rotanin

7. Manufacturer control of distribution channels for meat products

   H.M. Lyons and K. Drew

8. Growth of Salmonella in fermented sausages manufactured using starter cultures

   R. Brankova, B. Dineva, A. Krastev and I. Kaloyanov

9. On the possibilities of producing restructured beef steaks possessing attractive red colour during frozen display

   S.A. Gumpen and D.G. Olson

10. Properties of meat as a raw material for use in comminuted meat products

    A.-M. Hermansson

11. The effect of processing temperature and effective salt concentration on the water-binding ability of frankfurter-type sausages made with or without added fat

    G.R. Trout and G.R. Schmidt

12. Determination of the amino acid score and the biological value of fermented sausages manufactured using starter cultures

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

13. Changes in some biochemical indices characterizing the technological properties of fermented sausages manufactured using starter cultures

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

14. Data for the levels of substitution of meat protein by unconventional proteins in sausage products (in Russian)

    A. Cholakova, A. Krastev and N. Nestorov

15. A study of commercial fermented sausage production using natural fermentation, starter cultures and glucono-d-lactone

    E.D. Paneras and J.G. Bloukas

16. Effect of heat treatment and storage on the level of residual nitrite in large diameter cooked sausages

    M. Marinkov and M. Jovanov

17. Influence of ethereal oils on the quality of semi-dry sausages during storage (in Russian)

    A.G. Mamedov, V.M. Gusejnov, S.A. Aliev and N.N. Shukyurov

18. Structure and properties of the protein casings prepared by adding a collagen solution (in Russian)

    V.M. Gorbatov, P.M. Golovanova, N.N. Tuzova, L.R. Makharova, G.M. Yazikova, M.M. Shushkrina, O.O. Babloyan and S.N. Bagrov

19. Cooked sausage qualities as influenced by addition of fungal mycelium (in Russian)

    R.M. Salavatulina, L.P. Ovtchinnikova, E.N. Ovsyannikova, M.M. Mikhailova, G.I. Solodovnikova and T.V. Grishina

20. Effect of the mode of cutting on the microstructure of cooked perishable sausages

    St. Danchev, G.P. Girard, P. Velinov and V. Schneckel

21. Application of milk-protein concentrate to the production of chicken sausage

    K. Vassilev and K. Kostov

22. Effect of added salt on nitrogen losses during beef stewing

    F. Metro, G. Gandemer and M. Laroche

23. Canthaxanthin for meat products colouration

    P. Baracco, Y. Berger, C. Drouin-Dupront, B. Jacquet, M.Pinson and J.L. Vendeuvre

24. Substantiation of technology of canned minced meats with the components of structurable protein compositions (in Russian)

    I.A. Rogov, A.G. Zabashta, N.N. Lipatov, N.V. Titova, G.L. Babanov and I.F. Osadtchaya

25. Biologically active compounds of the small intestine of cattle

    N.A. Polizshuk, G.V. Tselykovskik, E.G. Rozantsev, E.I. Simbireva and G.V. Vikha

26. Effects of frozen storage on hamburgers containing different proportion and types of mechanically recovered meat

    F. Jimenez-Colmenero and E. Garcia-Matamoros

27. The effect of processing method on the functional behaviour of globin protein

    K. Autio, S. Kanko and M. Kiesvaara

28. The effect of protein additives on emulsion stability in meat systems

    A. Mullins and J. Buckley

29. The effect of the level of hot boned pork fat on water binding capacity and fat retention in cooked sausage

    E. Puolanne and P. Turkki

30. The effect of inclusion of mechanically recovered chicken on the colour of British-style fresh sausage during storage under simulated retail display

    P.D. Jolley, G.B. Allison, A.W.J. Savage, D.B. MacDougall and J.W. Moore

31. The chemical composition and vitamin content of meat products for children of various age groups

    L.F. Karmyshova, V.P. Llyukhina, M.I. Baburina, A.V. Ustinova, E.N. Stepanova and M.P. Grigoryeva

8 Analytical chemistry

1. Abstracts
2. The differentiation of meat species by direct probe mass spectrophotometry

   D.J. Puckey and S.J. Jones

3. Direct probe mass spectrophotometry and the classification of lactic acid bacteria from vacuum packed meats

   B.G. Shaw, D.J. Puckey, H.J.H. Macfie and S.J. Bolt

4. The influence of multi-extraction on the level of residual nitrite determined in model, scalded, comminuted meat products

   Z. Duda and M. Kinal

5. Residue levels in cows after oral ingestion of methylthiouracil

   R. Verbeke, H.F. De Brabander and A. Ermens

6. Determination of methylthiouracil and analogous thyreostatic groups

   H.F. De Brabander and R. Verbeke

7. Anabolic treatment and quality of meat (in French)

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

8. Possibilities for connective tissue free muscle protein determination in cooked sausages by a dye binding method

   N. Dilova, A.S. Grozdanov and N. Nesterov

9. Meat analysis by infrared transmission

   D.F. Bartley

10. Relationship between boar taint and skatole determined with a new analysis method

    A.B. Mortensen and S.E. Sørensen

11. Boar taint and bitter taste as affected by androstenone and skatole

    K. Lundström, B. Malmfors, G. Malmfors, H. Petersson, S. Stern, A.B. Mortensen and S.E. Sorensen

12. Detection of errors in NIR-analysis of meat components

    K.I. Hildrum, H. Martens and P. Lea

13. A polarographic method for determining heavy metals in raw materials and in meat and poultry products (in Russian)

    I.A. Shumkova, I.N. Karpova, T.G. Martynyuk and N.I. Sevastyanova