1986

Additional information

1.Growth promoters in farm animals

1. Review Endocrine control of growth and muscle development

   G. Maghuin-Rogister and P. Danhaive

2. Palatability characteristics of cull cow implanted with tenbolone acetate

   J.J. Adam, J. Fabry and C. Deroane

3. Meat production and enzyme activities in the blood of fattening young bulls originating from cows with different levels of milk production

   T. Makaveev

4. Immunological growth promotion of young bulls by a synthetic vaccine inhibiting the endogenous somatostatin

   J. Closset, G. Maghuin-Rogister, T.Q. Minh, O. Lambot and G. Hennen

5. Consumer test of meat from entire males in relation to skatole in back fat

   A.B. Mortensen, C. Bejerholm and J.K. Pedersen

6. The androstenone-skatole dilemma as applied in a consumer test

   P. Walstra, B. Engel and G. Mateman

7. Analysis of skatole and 5 α-androst-16 en-3-one in meat products by HRGC

   J.A. Garcia-Regeuiro, I. Díaz, M. Hórtos and J. Arnau

8. Cull cow management and its effects on carcass characteristics

   L. Müller and C. Grassi

9. Endurance exercise is associated with meat tenderness in sheep

   J.L. Aalhus and M.A. Price

10. Determination of 5-vinyloxazolidine-2-thione residues in ruminant tissues

    H.F. Debrander and R. Verbeke

11. Comparison of two analytical methods of androstenone determination in backfat of pigs, treated with anabolic steriods

    H.F. Debrander, R. Verbeke, R.O. De Wilde, P.K. Storm and M. Van Der Linden

12. Levels of oestrogens in muscle tissue of pregnant cows. Comparison with levels found in steers implanted with estradiol 17β

    A. Fernandez Suarez, A. Longhi and G. Berra

13. Rationale supporting zero-day preslaughter withdrawal of swine orally administered lincomycin

    J. Vanhemelrijck

14. Effect of a progesteron-oestradiol implant and or a lasalocid-sodium supplementation on perfomance, carcass- and meat quality characteristics of finishing bulls

    Ch.V. Boucque, L.O. Fiems, M. Casteels and F.X. Buysse

15. Bull perfomance and carcass and meat quality affected by an oestradiol-17β implant and or virginiamycin

    L.O. Fiems, Ch.V. Boucque, M. Casteels and F.X. Buysse

16. Microstructure of muscle tissue of beef cattle fed with bioactive substances

    A.A. Belousov, V.I. Plotnikov, V.V. Avilov, V.I. Mkhailov, A.V. Arkhipov and A.A. Antonov

17. the evaluation of beef cattle quality, based on interrelations of some measurement of carcasses with their morphological structure

    Y.V. Tatulov, N.I. Kuritsyn and T.M. Mittelshtein

2. Slaughter technology and early post slaughter handling

1. Review Accelerated processing, achievements, drawbacks and the reconciliation of sensory and microbiological meat quality

   F.J.M. Smulders

2. Slaughter technology to improve the quality of pork

   K. Troeger and W. Woltersdorf

3. Automatic electrical stunning of veal calves in a V-type restrainer

   E. Lambooy

4. Saving in labour due to early processing of beef

   J. Dupit

5. The influence of temperature on the course of rigor and aging in two beef muscles

   E. Tornberg and G. Larsson

6. Warm boning of pigs in relation to meat tenderness

   S. Støier

7. Aquapuncture on pigs for reduction of the incidence of stress meat

   O.S. Braathen, A. Thorensen, T. Frøystein and J. Johansen

8. Elimination of PSE-meat alterations by biochemical selection at pigs

   V. Duschanek, R. Lásztity and T. Jakab

9. A process for discolouration of slaughterhouse blood: some technical and economical results

   B. Houlier

10. The effect of chilling temperature and carcass mass on meat tenderness

    P. Walstra, B. Engel and G. Mateman

11. The effect of fasting and transport on carcass yield and meat quality in sheep

    P.D. Wariss, S.N. Brown, E.A. Bevis and C.S. Young

12. The time to loss of brain responsiveness following exsanguination in adult cattle

    C.C. Daly and P.D. Warriss

13. Good pig handling improves pork quality

    T. Grandin

14. Effect on meat quality of shackling pigs by one or two legs

    K. Lundström and S. Henningson

15. Evaporative weight loss of pig carcass between slaughter and 24 hours post mortem in relation to rapid chill conditions and meat quality

    A. Diestre and J. Vila

16. Electrical stunning and beef cattle slaughter in New Zealand

    K.V. Gilbert, R. Hand and C.E. Devine

17. Electroencephalography, blood oxygen levels and sensibility of electrically stunned cattle

    C.E. Devine, K.V. Gilbert, A. Tavener, A.E. Graafhuis and H. Reed

18. Effect of hot boning after electrical stimulation of beef on sellable meat yields and meat tenderness

    R. Verbeke, B. Buts, D. Demeyer, G. van de Voorde and E. Claeys

19. The carcass quality of some cattle breeds and their crosses

    S. Cepin, J. Osterc and B. Zlender

20. Effect of early post slaughter handling and storage conditions on tenderness of bull Longissimus dorsi

    B. Buts, E. Claeys and D. Demeyer

21. The mechanized line for the production of livexes

    St.J. Zaleski and W. Nadlski

22. Increasing the cleanliness of pig carcassses by the introduction of improved mechanisation for cleaning and disinfection

    G.P. Corstiaensen, J.M.A. Snijders and G.E. Gerats

23. The influence of electrical stimulation and alternating temperature schedule of chilling upon changes in stored subfrozen meat

    N.A. Golovkin, S.A. Elevev and N.N. Vorobyva

24. The use of hydraulic drives to mechanise technological operations in the meat industry

    D.I. Alyoshin, N.P. Generalov, V.M. Morozov, O.M. Vasilevsky and T.G. Piskaryova

25. Muscle protein structure and WHC of pre-rigor beef prior and after electrical stimulation

    E.F. Oreshkin, M.A. Borisova, M.N. Tashpulatov and A.S. Bolshakov

3. Post mortem muscle biology and biochemistry

1. Review Localization of titin using polyclonal and monoclonal antibodies

   J. Trinick, A. Whiting, J. Wardale and R. Jeacocke

2. Causes of cook loss on heating of meat

   I. Seuss, E. Pospiech and K.O. Honikel

3. Application of rapid tests for early predicting of DFD condition in prerigor beef carcasses

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

4. A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle

   R.G. Kauffman, G. Eikelenboom, B. Engel and P.G. van der Waal

5. Effect of early conditioning temperature on ageing and tenderness of lamb meat

   J.A. Beltran, I. Jaime, P. Lopez-Lorenzo and P. Roncales

6. Proteolysis of intramuscular connective tissue during post mortem conditioning of beef muscle

   V.M. Bernal and D.W. Stanley

7. Low voltage electrical stimulation of sheep carcasses. Ultrastructural investigations

   P. Velinov, S. Dantchev, A. Kotsov and M. Zhikov

8. Influence of breed and age on collagen solubilty of some ovine and goat muscles

   P.H. Heinze, M.C. Smit, R.T. Naudé and R.L. Boccard

9. Relation between concentration of troponin-T, 30000 dalton and titin on SDS-page and tenderness of bull Longissimus dorsi

   B. Buts, E. Claeys and D. Demeyer

10. Beef curing under electrical and mechanical effects

    L.V. Corshkova, T.P. Buslayeva, A.S. Bolshakov, L.S. Kudryashov and A.A. Belousov

11. Changes in ATP of pre-rigor vacuum-packed meat as related to refrigeration parameters

    :.N. Shiskina and A.V. Kanevskaya

12. Study on the physiologica characterisitcs of lamb muscles

    A.T. Rantsios, A. Tsagarakis, S. Lekkas, T. Vlemmas and e. Kaldrymidou-Koutalianou

4. Hygiene and microbiology

1. Review Chemical changes associated with microbial growth on meat stored at chill temperatures

   R.H. Dainty

2. Observations on the potential for sodium substitutes, i.e. other metal chlorides and potasium sorbate for controlling microbial growth

   H.-J.S. Nielsen and L. Leistner

3. Occurrence of ochratoxin A in pork and pork products

   R. Scheuer and L. Leistner

4. Influence of air ionisation on the microbial contamination of carcasses during refrigeration

   T. Croegaert, L. De Zutter and J. van hoof

5. Evaluation of meat products mesophillic microorganisms count – Reduction of time elapsed

   I.V. Cruz and R.S. Melo

6. Microbiological and physicochemical studies of the production of meat-vegetable tinned food for children

   J. Gogov, S. Tzenov and S. Brachkova

7. Microbial growth on fat and lean tissues of vacuum packaged chilled pork

   R. Talon and M.C. Montel

8. A strategy for improvement of the bacteriological quality of the frozen local bovine meat delivered to the Gecamines (Shaba/ Zaire)

   A.M. Mathieu, O. Mboyo and J. van Hoof

9. Bacteriological quality of industrially processed fresh chicken carcasses

   M.A. Oliver, N. Guinart and J.M. Monfort

10. Inoculation of steaks with lactobacillus species and effect on colour and microbial counts

    M. Renerre and MC. Montel

11. Preservation of the Portuguese ”chourico”. Chemical and microbiological evolution related to packaging and storage time and temperature

    R.S. Melo, M. Palminha, I.V. Cruz and R. Morgado

12. Antioxidant inhibition of mutagenicity in fried meat

    C. Chen, A.M. Pearson, J.I. Gray and M.R. Bennik

13. Determination of the bacteriological quality of meat by impedance measurements

    L. De Zutter and J. van Hoof

14. Enumeration of lactic acid bacteria in meat products

    S. Qvist and D. Liberski

15. Influence of type of muscles on bacterial growth on vacuum packaged beef

    J. Fournaud, R. Lauret and O. Marty

16. Advances in the control of Trichinella spiralis

    A.W. Kotula

17. Bacterial and chemical changes occurred in camel meat and meat substitutes during cold storage

    M.M. Abd El-Baki, S.K. El-Samaly and S.A. El-Nemr

5. Meat processing: Fermented products

1. Review Fermentation of meat: an integrated process

   D. Demeyer, A. Verplaetse and M. Glistelinck

2. Evaluation of unconventional carbohydrates and enzymes for fermented sausages in a model system

   P. Zeuthen and A. Bach

3. Selection of micrococci strains for their use as starter cultures for dry fermented sausages

   M.D. Selgas, J.A. Ordoñez and B. Sanz

4. Commercial manufacture of raw ripened fermented sausages formulated with mechanically separated chicken meat

   R.A. Holley, L.M. Poste, M. Wittmann and P. Kwan

5. Study of the microbial flora during the natural commercial fermentation of Italian-dry Salami and identification of species suitable as starters

   D.L. Cahalan and C. Genigeorgis

6. Effects of processing parameters on certain microbiological and biochemical characteristics of fermented Italian-dry salami manufactured under commercial conditions

   C. Genigeorgis, M.J. Fanellki and J. Metaxopoulos

7. Effect of glucono-delta-lactone on certain characteristics of Italian dry salami fermentation under commercial manufacturing conditions

   C.Genigeorgis, M.J. Fanelli and J. Metaxopoulos

8. The ”Salchichón de vich” (Vich sausage) I. Technology and evolution of microbial flora during its maturing and curing process

   J. Ferrer and P. Arboix

9. The ”Salchichón de vich” (Vich sausage) II. Evolution of chemical parameters during the curing process and valoration of organoleptic quality

   J. Ferrer and P. Arboix

10. Study of proteolysis during curing of dry sausages manufactured with good quality pork

    M. Garriga, M.D. Calsina and J.M. Monfort

11. Effect of grading of pork carcasses on the chemical composition of meat sorted for sausage manufacture

    N. Dilova, E. Markov, A. Grozdanov, D. Katsarov, R. Todorov and D. Petrova

12. Technological factors effect to quality indices of moulded sausages

    V.M. Guseinov, A.I. Madatov, S.A. Aliev, V.V. Vagin and Y.T. Spirin

13. The soy protein in dry sausage industry

    N. Terra and J.F. Martins

14. Protein biological value and raw-smoked sausage as related to starter culture

    M.M. Mihailova, I.G. Anisimova, G.I. Solodovnikova, O.V. Dyomina, L.V. Alyokhina, V.V. Avilov, I.V. Lagoda and C.V. Kosareva

15. Studies into the aerodynamics of heating chambers for raw-skoked sausages and the determination of hydraulic resitance of air-distribution systems

    S.I. Sukhanova, I.G. Babanov, A.M. Brazhnikov and A.I. Minaev

6. Meat processing: Cured meat products

1. Review General aspects of ham processing

   J. Lenges

2. Effects of freezing and thawing of pork on salt diffusion and wet and dry curing systems

   O. Sørheim and S.A. Gumpen

3. Accelerated dry curing of pork legs

   N.G. Marriot, P.P. Graham, C.K. Shaffer and S.K. Phelps

4. Influence of sodium chloride, sorbic acid and potassium sorbate on weight losses and gas production in emulsified meat products

   J.N. Sofos

5. Microbial evolution during the curing of Spanish serrano hams. The influence of some preservatives on the microbial flora

   M. Hugas and J.M. Monfort

6. Influence of boar taint on organoleptic characteristics of Spanish cured ham

   J. Arnau, I. Díaz, J.A. García-Reguerio, M. Hortós and G. Casademont

7. A study of the development of a white film on cut surfaces of Spanish cured hams

   J. Arnau, J.A. García-Reguerio, M. Hugas and J.M. Monfort

8. Correlation between drying rate and organoleptic properties of ”Jambon D’ardenne’

   M. Vanhemmens-Segers, J. Lenges and W. De Spielgeleire

9. Rate of formation of nitric oxide myoglobin: effects of chloride ion concentration

   J.G. Sebranek, P. Taekyu and J.B. Fox

10. Salt uptake and weight change after curing and normal PSE porcine L. dorsi muscle

    M. Severini, G. Cenci and A. Vizzani

11. Structure formation of cured products prepared from fresh warm beef in case of using multicomponent protien-containeing brines

    M.M. Tashupulatov, A.A. Belousov, E.P. Greshkin, V.I. Plotnikov and A.S. Bolshakov

12. Intensification and higher energy efficiency in smoking processes

    V.V. Lotov and S.I. Nozdrin

13. The effect of curing on cooked-and-smoked beef products

    I.I.Timoshchuk, T.M. Shaposhnikova, V.S. Denisenko, A.S. Bolshakov and G.K. Yeremina

7. Meat processing: Cooked products

1. Review Cooked products

   J.E. Reichert

2. Use of soy protein in the development of frankfurters with reduced levels of fat, calories and cholesterol

   C.D. Decker, C.C. Conley and S.H. Richert

3. Electrolytic reduction of haem proteins and an application of electrolytically reduced haemoglobin to sausage manufacture

   T. Ito, H. Kamisoyama and S. Yoshida

4. Polyphosphate and pH interactions in comminuted meat products

   J.N. Sofos and M.T. Madril

5. The use of blood plasma proteins as an additive in cooked meat products

   S.A. Georgakis, K. Vareltzis, F. Zetou and I. Tsiaras

6. The apparatus for sterilization of pasteurisation control in canned meat

   J. Wojciechowski and R. Zelazny

7. Practical factors influencing the shape of a cooked flaked and formed beef product

   P.D. Jolley and W.R.D. Rangeley

8. Determination of the extent of heat treatment in canned hams with the phosphatase test

   L. Körmendy, É. Rékasi and I. Fetter

9. Change of protein amino acid composition in the production of fish sausages

   D. Kjosev, V. Dontchev and P. Ribarova

10. Microstructural changes during mechanical and heat treatment of pork in the accelerated production of ham

    P. Velinov, M. Zhikov and E. Markov

11. Comparison of palatability characteristics of ribeye steaks, by grades, cooked by conventional oven broiling and microwave cookery

    H.S. Choun, D.M. Kinsman, K.N. Hall and T.A. Hoagland

12. Heating rate of muscle homogenates

    M. Suvakov, L. Paunović, P. Radetić and I. Tadić

13. Effect of heating on free fat in comminuted meat batters

    D. Demeyer and D. van Caelenberg

14. Studies on the optimum parameters of concentrating blood plasma by ultra filtration

    V. Grigorov, E. Markov and I. Rusev

15. A study into the process of finely dispersed meat-&-bone pastes preparation

    M.I. Belyayev, A.I. Tcherevko, Salavatulina, E.T. Spirin and G.A. Vinokurov

16. The role of protein-fat emuslions in ham strucutre formation

    V.I. Orlebnikov, N.S. Mytrophanov, N.N. Fedutenko, H.N. Mutalov and A.V. Fazylov

17. Intensification of meat raw material heat processing at dietetic products manufacture

    A.M. Brazhnikov, B.P. Filipenko, M.M. Kolpashnikov, R.S. Nikolayev and L.L. Nikiforov

18. A study into the composition and properties of meat–bone pastes and their possible use

    M.I. Belayeyev, A.I. Tcherevko, L.M. Belyayeva, A.I. UsinaG.M. Postnov, L.P. Dmitrievitch. R.M. Salavatulina, E.T. Spirin, A.A. Belousov and G.A. Vinokurov

19. Ways of saving energy in heat treatment of sausage products

    S.I. Nozdrin and G.S. Rudenko

8. Meat and meat products in nutrition

1. Review Meat and meat products in nutrition

   R.J.J. Hermus and H.F.F. Albers

2. Nutritional and biological quality of by-products

   E.K. Prost and E. Pelczyńska

3. Meat technology with optimized amino acid and fatty acid composition

   M. Popivanova, S. Danchev, B. Jordanov, S. Dragoev, F. Ribarova, I. Goranov and E. Tzvetkova

4. Effect of intramuscular fat level on eating quality of pig meat

   C. Bejerholm and P. Barton-Gade

5. Mineral composition of seven Egyptian beef and buffalo organ meats

   E. Youssef, M.K. Farag, A.A. Foad and S.T. Kheir

6. Effect of freezing and boiling on mineral content of six Egyptian buffalo organs

   E. Youssef, M.K. Farag, S. Tolba and M.A. Seleim

7. Transition of some heavy metal elements (Cd, Cu, Hg, Pb, Zn) from piglet feeding root soil into pork liver and kidney

   E. Hauser

8. The effect of ammonia preserved fodder on the quality of pork

   A. Swulinska-Katulska, B. Dzierzynska-Cybulko and W. Maruniewics

9. Macro nutrients, amino acid composition and price of commercial minced meat

   D. Demeyer and R. Dendooven

10. Productivity, carcass quality and meat quality of pigs fed slaughter house residuum

    T. Oshida and R. Sakata

11. Biological value of sausages fortified by dietary fibers

    E. Gelencsér, É. Horváth, j. Gyebróczky and É. Senkálszky-Ákos

12. Nutritional quality of snails (Helix Aspersa)

    E. Claeys and D. Demeyer

13. The use of minerals and bioactive substances in dietetic canned meats

    A.V. Ustinove, E.G. Bobrikova, N.L. Pablova, N.D. Tikhonovskaya, B.P. Sukhanov, K.S. Ladodo and A.A. Vlezko

14. Dietetic products with low allergic effects

    V.V. Kuznetsova, N.K. Balchynas, M.M. Korotajeva, and V.A. Gonotskaja

15. The influence of storage time of the frozen duck meat on its biological value

    V.P. Panov

16. Inhibition of volatile N-nitrosaminen formation in meat products

    L.F. Karmyshova, G.a. Safronova, M.M. Mikhailova, A.N. Petranova and G.F. Zhukova

17. The use of meal prepared of horn and hooves of slaughter animals as a growth syimulator

    A.I. Clitsar, L.I. Stekolnikov, G.I. Imalnikow, V.I. Roshtonupkin

9. Analytical methods and meat quality assessment

1. Review From meat characteristics to ”integrate quality”. Position and function of meat research workers

   R. Boccard

2. Meat species identification of raw muscles by isoelectric focusing of the myoglobins

   K. Hofmann

3. Detection of chicken meat in unheated meat mixtures by an indirect linked enzyme immunosorbet assay

   R. Martin, J. Azcona, P. Hernandez, J. Tormo, C. Casas and B. Sanz

4. Phenotypic and genetic parameters of intramuscular fat in pigs

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

5. Changes in water distribution of beef muscle during cooking- as measured by pulse- NMR

   E. Tornberg and G. Larsson

6. Thermal behaviour of hog intramuscular lipids by DSC-analysis

   D. Skala, L. Bastić, M.Bastić and J.A. Jovanović

7. A comparison of several methods of protein determination in pig blood plasma

   Z. Duda and M. Szot

8. Lipolysis and fractionation of triglyceride by argentation-TLC in lard beef tallow mixtures

   E. Youssef, M.B. Omar, A. Skulberg and M. Rashwan

9. Estimation of lard in beef tallow by gas liquid chromatography

   E. Youssef, M.B. Omar, A. Skulberg and M. Rashwan

10. Control of production costs and quality of meat products

    Z. Erdös, A. Csiba, L. Körmendy and K. Lehel

11. Effect of light and temperature on the colour stability of frozen, minced beef

    G. Bertelsen and L. Boegh-Soerensen

12. The identification of normal and watery pork by pulsed nuclear magnetic resonance measurements

    P. Borowiak, J. Adamski, K. Olszewski and J. Bućko

13. Simultaneous grading and meat quality measurement by the Hennesy grading system

    I. Hansson, K. Lundström and G. Bjärstorp

14. Light scattering of pork at 45 minutes compared with those at 24 hours post mortem

    P.G. van der Wal, G.S.M. Merkus and H. Nijeboer

15. Effect of some processing methods on sulphamethazine residues in meat products

    N. Haagsma and J.T. Van Elteren

16. Practical modifications of the ”ORBIT” screening system for fresh meat speciation

    S.J. Jones, R.L.S. Patterson and S.C. Kerstin

17. Determination of the origin of poultry breast meat

    T.G. Uijttenboogaart and F.A.T. Jansonius

18. Spectrophotometric determination hydroxyprolin (collagen) content in meat products. Comparative study according to sample preparation

    L. Deweghe, F. Heremans and J. Lenges

19. The dry matter content of beef muscles

    J. Bousset, B.L. Dumont and E. Hudzik

20. Theoretical appraches to the modelling of protein spatial structure formation in the neighboring and distant energy minimum at various stages of meat raw material processing

    R. Verbeke, D. van de Somple and H.F. de Brabander

21. Identification of animal species by Cluster Analysis

    N.N. Lipatov, I.A. Rogov and A.V. Stephanov

22. on the evaluation of meat and meat product consistency by means of instrumental methods

    V.I Ivashov, V.A. Andreyenkov and K.M. Kitov

23. Study of the possibility of the usage of natural colorants for obtaining traditional meat products

    M.A. Bokuchava, E.G. Rozantzev, M.O. Kondratyuck and E.I. Simbireva

24. Measurement and control of meat qualities (metronomical aspects)

    S.I. Sukhanova, A.F. Savchenko, V.I. Uskov and V.K. Bondarenko