1987

Additional information

1. Muscle biology and biochemistry

1. Abstracts
2. Review: Muscle biology and biochemistry

   P,V. Tarrant

3. Age-related changes in the collagen of bovine corium

   A.T. Miller and E. Karmas

4. Biochemical distinction of diaphragma pars lumbalis from other beef muscles

   J. Bousset and B.L. Dumont

5. Lactate dehydrogenase activity in porcine muscle as influenced by freezing, thawing, aging, curing and heating

   J.T. Keeton, S.S. Collins and S.B. Smith

6. Investigations on the nucleotide breakdown and sensoric and technological evaluation of normal and PSE pig meat during storage

   H.M. Eichinger, M. Seewald and E. Heisswolf

7. Varying technological beef muscle properties and the intramuscular fatty acid pattern

   H.M. Eichinger and M. Seewald

8. Fiber number and type composition in muscle of ageing rats

   T.J. Eddinger, R.L. Moss and R.G. Cassens

9. Modes of action of repartitioning agents in sheep

   R.F. Thornton, R.K. Tume, P.C. Wyn, T.W. Larsen and G.W. Johnson

10. Changes in perirenal fat from pigs with PSE and DFD muscles

    B. Dzierzyńska-Cybulko, M. Woźniak and B. Krych

11. Immunization against 5α-androstenone in boars using androstenone-KLH and GnRH-KLH as immunogens

    R.L.S. Patterson, E. Buxton and I. Partridge

12. The substantiation of the use of raw meat as related to the extent and nature of autolysis

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

13. The activity of pork muscle proteases as effected with sodium chloride

    L.S. Kudryashov, L.P. Shalakina and A.S. Bolshakov

2. Microbiology and hygiene

1. Abstracts
2. Review. Microbiology and hygiene in red meats

   T.A. Roberts

3. The relation between water activity and microbial spoilage in meat product models

   H. -J.S. Nielsen

4. Degradation of bovine lean meat under the chilled storage condition

   H. Miura, M. Mikami and L.P. Cajayon

5. Microbiological problems of mechanically deboned pork meat production and processing

   D.M. Koloźyn-Krajewska

6. The use of aututrak for the rapid enumeration of microorganisms on meat surfaces

   D. Harran and J. Scholefield

7. Comparison of the method of defrost of precooked frozen products of microbiological analysis

   I.M. Vicente da Cruz, A.P. Peito and R.S. Melo

8. Prevalence of acid fast bacilli in muscle tissue of slaughter pigs with tuberculous-like lesions in the lymph nodes

   B. Wojtoń, C. Żórawski and K. Kwiatek

9. Microbial spoilage and substrate concentration of normal and DFD beef

   B. Dezuere-Wallays, J. Van Hoof and R. Pensaert

10. Microbial decontamination and weight of carcass beef as affected by automated washing pressure and length of the spray

    J.D. Crouse, M.E. Anderson and H.D. Naumann

11. Isolation of Yersinia enterocolitica from pork meat

    L. De Zutter and J. Van Hoof

12. Prevalence and control of Campylobacter jejuni in a turkey processing plant

    A.P. Moran

13. Bacteriological quality assurance of porcine toungues

    P.G.H. Bijker, H.A.P. Urlings, C.H.C. Van Oostrom, M.H.G. Zijderveld and J.G. Van Logtestin

14. The bacterial flora and keepability of Finnish Frankfurters

    E. Petäjä

15. Heat destruction of the African swine fever virus in the Portuguese ”Chourico”. Technological parameters

    R.S. Melo and J.D. Vigario

16. Survival of salmonella in the process of livex production and its behaviour on the livex surface

    S.J. Zaleski, B. Lawik, R. Tereszkiewicz and G. Zaleski

3 Slaughter

1. Abstracts
2. Review: Slaughter, some developments and perspectives in 1987

   J.G. van Logtestijn

3. High speed double rail restrainer for stunning or ritual slaughter

   T. Grandin

4. Effect of preslaughter holding time on pork yields and quality

   A.M. Gonzáles, O. Venegas and E. Bencomo

5. Transient neocortical and hippocampal EEG silence induced by one minute inhalation of high concentration CO₂ in swine

   A. Forslid

6. The problem of dark cutting in veal

   G. Malmfors and B. Brendov

7. Determination of maturity in culled cows

   S. Klastrup and S.E. Sørensen

8. Decolouration of blood by haem oxidation

   J. Wismer-Pedersen

9. Texturisation of protein recovered from blood plasma

   A.A. Dias Correia

10. Improved method for electrical stimulation of beef and sheep carcasses

    D. Tsankov, I. Maslinkov and G. Mihov

11. Effect of low voltage electrical stimulation on the hydrophilic and organoleptic properties of beef

    A. Kostov, K. Vhulkova and S. Danchev

12. The electrical stunning of pigs: Observations, current flow, stunning degree

    R. Wyss

13. Thermographic determination of the effect of low voltage electric stimulation of sheep

    A. Kostov, M. Howary and S. Danchev

14. Evaluations of yields of offals and slaughter byproducts in young fattening bulls of different genotype

    E. Szücs, I. Ács, A. Csiba and Zs. Tobiás

15. The occurrence and rapid identification of DFD bulls

    A. Mikulík, J. Bíbová, D. Zemanová and Z. Dvořák

16. Developments in cattle carcass grading

    K. Ender and F. Grosse

17. The effects of short periods of water and/ or feed deprivation, and realimentation, on the lipid content of M. longissimus dorsi and the liver of sheep

    W.R. Shorthouse

18. Short term hide preservation using air chilling

    V.I. Ivashov, T.V. Veretova, D.P. Radkevitch and O.I. Yakushev

19. A study into the relation of carcass measurements to meat productivity of young beef cattle

    Yu.V. Tatulov, I.P. Nemtchinova, I.F. Sorokina and G.P. Goroshko

4 Fresh meat Technology

1. Abstracts
2. Review: Developments to improve efficiency in post-slaughter handling and distribution of fresh meat

   A.A. Taylor

3. Relationships between mechanical properties of raw meat and characteristics of connective tissue

   E. Abustam, P. Bordes and J. Culioli

4. The effect of antioxidants on the storage life of restructured pork chops

   N.G. Marriot and P.P. Graham

5. Recent advances in fresh meat technology

   E.J.C. Paardekooper

6. Modifying the textural characteristics of formed beef products

   V.M. Bernal, W.V. Bernal and D.W. Stanley

7. Irradiation of vacuum-packaged sheep carcasses to extend the chilled storage life

   S.L. Beilken, B.Bill, F.H. Grau, I. Griffiths, J.J. Macfarlane, P. Vanderlinde and P.A. Willis

8. Influence of different chilling procedures on the eating quality of pork chops

   P. Barton-Gade, C. Bejerholm and U. Borup

9. Some microbiological and chemical features of the beef packaged in oxygen + carbon dioxide stored at 0˚C

   H. Fonseca

10. Air trapping during vacuum packaging of hot and cold deboned beef. Effect on gas composition and bacteriological conditions

    H.L.J.M. van Laack, F.J.M. Smulders and G.L. van Logtestijn

11. Way of cutting beef samples and its effect on losses

    L. Müller

12. Pulsed cutting of brittle biomaterials

    V.I. Ivashov, V.A. Andreenkov, S.G. Yurkov, B.N. Dujdenko, V.A. Onizhenko and M.M. Akimov

13. Effects of sodium chloride on the hydration of fresh and frozen thawed PSE porcine muscle

    M. Severini, A. Vizzani and G. Cenci

5 Nutrition

1. Abstracts
2. Effect of cooking on fat content of beef and pork

   G. Johansson and A. Laser Reuterswärd

3. Effect of freezing and frying on mineral content of six Egyptian buffalo organs

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

4. Lipid and PUFA contents of muscle and skin of chicken. Influence of anatomical location

   E.K. Kim and G. Gandemer

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

   E. Hauser

6. Effect of desinewing and processing on the amino acid content of beef shank

   F.A. Salem, H.K. El-Manawaty and M.A.A. El-Baki

7. Pork quality and back fat composition of Cuban pigs fattened with a restricted diet based on swill and high test molasses

   D. Cruz-Bustillo, J.L. Rodriguez, A. Sanchez and B. Barreto

8. Cholesterol content in different pork tissues

   V. Djordjević, M. Bastić and J.A. Jovanovic

9. Effect of the thermal processing on fish sausage proteins

   D. Kjosev and V. Donchev

10. A study into the influence of mechanically deboned meat on the dietetic quality of meat products

    A.V. Ustinova, E.G. Bobrikova, A.A. Vlezjko and B.P. Sukhanov

11. The development of a mathematical model of dietetic meat products

    A.V. Ustinova, E.G. Bobrikova, G.P. Goroshko, N.D. Tikhonoskaya, V.I. Khlebnikov and A.M. Krylov

12. The biostimulating effect of feed rations containing production wastes of some medical preparations

    A.I. Snitsar, L.I. Stekolnikov, A.A. Belousov, I.M. Tchernuka and V.V. Avilov

13. Deterministic approaches to designing biological and energy values of meat products and rations containing them

    N.N. Lipatov and I.A. Rogov

14. Food value of young buffalos chilled meat

    V.P. Panov

6 Technology of heat processed products

1. Abstracts
2. The effects of various hydrocolloids on the properties of minced meat products

   P. Zeuthen and S.R. Olsen

3. About the influence of metal ions on the stability of frankfurter type sausages and the effect of citrate

   G. Denk and K.O. Honikel

4. Utilization of carrageenan and gums in the manufacture of hams

   M.L. Orovio, M.A. Guerra, M. Ramos and G. Delgado

5. Fat holding properties of pork back fat and beef fat- as influenced by comminution and heating

   E. Tornberg and K. Persson

6. Identification of the interfacial proteins in meat emulsions

   C.J. Brock and M.B. Enser

7. The effect of swollen myofibrils on the rheology of protein gels

   B. Egelandsdal and J. Mitchell

8. Microstructure of porcine muscle after screw press mechanical treatment

   P. Velinov, M. Zhikov and E. Markov

9. Incidence and use of bruised beef in meat products in tropical Africa

   D.E. Silverside, L. Nicolaides, A.D. Stephens and A. Sanders

10. The effect of collagen on the stability and rheological properties of cooked sausage

    M. Sadowska

11. Changes in extraction characteristics of muscle proteins during cooking of meat

    M.G. Harrington and N. Patestos

12. Changes of physicochemical and microbiological parameters during controlled production of high quality frankfurters

    E.D. Paneras and J.G. Bloukas

13. The effect of freeze storage and salt concentration on emulsifying capacity of the pig blood plasma

    Z. Duda, A. Jarmoluk and J. Miszograj

14. Upgrading an underutilized protein source through further processing

    S. Angel, D.M. Kinsman and J.W. Hwang

15. Meat raw materials in comminuted meat systems

    A.-M. Hermansson

16. Studies on sausages supplemented with soy-sunflower proteins

    M.M. Abdel-Baki, S.S. Ibrahim, M.S. El-Dashlouty and Z.M. Fouda

17. An approach to online automized cooking process of whole meat products

    H.-J. Raeuber and T. Rossner

18. The quality of cooked sausage as effected with the microwave tempering of meat blocks

    I.A. Rogov, A.F. Malyutin, A.F. Mitaseva, V.V. Miklashevsky, V.A. Boravsky and A.I. Barasheva

19. A study into the interrelation of moisture content and acoustical characteristics of the muscle tissue

    G.L. Solntseva, S.I. Sukhanova, R.I. Khlamova, A.P. Sarvazyan, A.G. Lyrchikov and V.N. Shestimirov

20. The study of the change in molecular dynamic characteristics of muscular tissue in storage depending on meat chilling conditions

    N.A. Golovkin and S.A. Yevelev

21. Effect of freezing and storage time on some quality properties of heat treated chicken breast

    S. Tojagić, J. Popov-Raljić and D. Manojlović

22. A possible relation between residual muscle glycogen and yield of meat processing by curing and cooking

    G. Monin, A. Talmant and C. Valin

23. The effect of low salt content and low pH value on the water binding capacity of cooked sausage

    L. Ojalainen, S.H. Richert and E. Puolanne

24. Effect of connective tissues on the sensory textural scores and shear forces of restructured beef steaks

    R.C. Whiting, E.D. Strange, A.L. Cronlund and A.J. Miller

25. Heat dependable myofibril shrinkage and associated water losses

    K.H. Terpsidis, A.T. Rantsios, P.V. Papavassiliou and A.N. Tsagarakis

7 Fermented meat products

1. Abstracts
2. Review: Perspectives of fermented meats

   L. Leistner

3. Dry cured hams produced from frozen/ thawed raw materials

   O. Sørheim and S.A. Berg

4. Studies on the activity of micrococci in view of the selection of starter cultures. I. Catalase activity of strains isolated from raw dried meat products

   B. Dineva, E. Markov and R. Brankova

5. Studies on the activity of micrococci in view of the selection of starter cultures. II. Nitrate reductase activity of Micrococcus varians strains M₆, M₁₁₅, M₈₃

   R. Brankova, E. Markov, Ts. Tsvetkov and B. Dineva

6. Investigation on oxidative changes in long ripened dry sausage

   A. Nagy, V. Mihályi and K. Incze

7. Effect of a commercial starter culture on survival of salmonellae in mettwurst

   R. Avnat and R. Spangental

8. Possibilities of production and some quality characteristics of dry poultry meat sausages

   Lj. Nedeljković, Z. Veljić, G. Vojinović, M. Isakov and R. Diklić

9. Chemical characteristics of ”Salpicao” a traditional Portuguese smoked sausage

   C. Martins, F. Leon Crespo and J.C. Penedo Padron

10. Ageing indexes in ”Iberico” ham

    F. Leon Crespo, C. Martins, C. Mata Moreno, J.C. Penedo, A. Barranco, S. Carmago, C. Velloso, I. Martinez Arenas and R. Moreno Rojas

11. A study into thermal-physical and heat-mass-exchange characteristics of raw smoked sausages during manufacture

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

12. The action mechanism of soy protein in dry sausage

    N.Terra and C.R. Valente

13. The use of a diagram and functions of state for a complex evaluation of product structural and hygroscopic properties in relation to the process of drying

    A.V. Lyakhova, A.A. Vinitskaya and I.I. Ivlev

8 Analytical methods

1. Abstracts
2. Review: Recent trends and aspects on analytical meat reseaerch – A critical review

   K. Hofmann

3. Application of the ”myoglobin method” for the identification of meat species in heated materials

   F. Bauer and K. Hofmann

4. Proximate analysis of beef samples by near infrared reflectance spectroscopy

   M. O’Keeffe

5. The separation of myofibrillar proteins using isoelectric focusing

   K.M. McLellan and F. Norton

6. Detection and evaluation of lard adulteration in pure buffalo and cow butter

   M.K.E. Youssef and M.R.A. Rashwan

7. Species identification of internal organs using antisera to thermostable muscle antigens

   E.K. Kang’ethe and K.J. Lindqvist

8. Thermogravimetric analysis: Determination of the rate of volatile compound formation from boar M. semimembranosus intramuscular lipids

   L. Bastić, D. Skala and M. Bastić

9. A complete separation of major phospholipid classes in meat by high performance liquid chromatography with subsequent gas chromatographical analysis of phospholipid bound fatty acids

   M. Sewald and H.M. Eichinger

10. Considerations regarding control measuring in connection with automatic measuring of fat- and meat thickness with the Danish optical probe

    E.V. Olsen

11. Analysis of sodium and potassium in meat products

    D. Kühne

12. A method of quantitative determination of glycosaminoglycanes (mucopolysacharides) in animal tissues and some organopreparations

    L.K. Bartkova, E.Yu. Kulikova and I.V. Isayeva

13. Organoleptical evaluation of cooked sausages using the coefficients of single characteristics ponderability

    G.L. Solntseva, G.P. Dinariyeva, V.G. Vasiljev, E.V Belousova, M.P. Voyakin and N.V. Romanova

14. A passive method for determining animal’s body temperature

    A.A. Belousov, V.A. Boravsky, A.N. Zakharov, E.N. Mushinsky and V.M. Polyakov

15. The distribution of failure data for meat products

    G. Andújar and H. Herrera

16. A new measuring system to study the rheological properties of meat during heating

    L. Bohlin, K. Autio and E. Puolanne

17. Early prediction of PSE and DFD meats by infrared thermography on live animals

    C. Gariépy, J. Amiot and S. Nadai

18. Objective detection of PSE/DFD pork using electronic grading probes

    A. Fortin and D.P. Raymond

9 Production management and process control

1. Abstracts
2. Review: Selected economic aspects in the meat business – A review, actual problems and prospects for the future

   G. Lorenz

3. Control of quality and production efficiency of meat products

   Z. Erdös, Zs. Tobiás and A. Csiba

4. Lean content evaluation in pig carcasses using the Danish fat-o-meat’er

   R. Chizzolini, A. Badiani, T. Bettati, S. Morini, D. Barchi and G. Malagoli

5. Factors affecting the economy of fatty tissue (EFT) model of Poland

   K.J. Krajewski and D.M. Kolozyn-Krajewska

6. An objective bruise scoring and penalty system for the Australian beef cattle industry

   I.F. Whan and D.M. Ferguson

7. An approach to the standardization of connective tissue content in comminuted meat products in Bulgaria

   N. Dilova, E. Markov, I. Iotov, A. Grozdanov, D. Petrova and G. Kapanova

8. Manufacture of coarse ground dried meat products of a programmed composition

   R. Todorov, E. Markov and E. Tyutyundzhiev

9. On selection of the optimum regime for canned meats pasteurisation

   E.F. Oreshkin and G.S. Tchubarova

10. Systematic analysis and optimisation of technological systems of meat processing

    Yu.A. Ivashkin and S.A. Shutov