1988

Additional information
1. Theme address: Meat and mankind

   M.V. Tracey

Growth and carcass characteristics

1. Manipulation of growth in domestic animals

   R.F. Thornton and R.K. Tume

2. Muscle growth in meat animals

   W.R. Dayton and M.R. Hathaway

3. Adipose tissue growth in livestock species

   S.B. Smith

4. The effect during growth of moderate exercise on muscle metabolic characteristics in vivo and relation to meat quality and sensory properties

   B. Essen-Gustavson, K. Lundstrom, G. Larsson, A. Lindholm, A.C. Nordin, I. Hansson and E. Tornberg

5. Electromagnetic scanning, ultrasonic imaging, and electronic probing for estimation of pork carcass composition

   J.C. Forest, C.H. Kuei, M.W. Orcutt, A.P. Schinckel, J.R. Stouffer and M.D. Judge

6. Carcass traits and longissimus shear values of open heifers and 30 month old heifers that produced one calf

   A.W. Waggoner and M.E. Dikeman

7. Variations in the price of export beef carcasses associated with Genotype and sex

   B. Ball and E.R. Johnson

8. Fatty acid composition of subcutaneous fat in Japanese black steers during fattening

   M. Ishida, T. Takeda, T. Saito, Y. Kano, T. Matsumoto and I. Takahashi

9. Qualitative aspects of the carcass and meat of intact male pigs and castrated at different ages

   L. Muller, G. Da Silveira and F.M.E. Da Souza

10. Influence of fattening technology on carcass and meat quality in young bulls

    S. Cepin

11. The prediction of beef carcass lean content

    S.D.M. Jones, A.K.W. Tong and W.M. Robertson

12. Determination of saleable beef yield in carcass competitions

    E.R. Johnson and B. Ball

13. Fiber type distribution in porcine muscles

    M. Ruusunen and E. Puolanne

14. Performance, carcass, meat sensory and endocrine traits of young bulls and steers implanted with trenbolone acetate and zeranol

    R.D. Johnson and M.E. Dikeman

15. Undernutrition and body composition of rats

    D.M. Murray and C.G. Stubbs

16. Sex and Compudose® Implantation effects on porcine longissimus and semimembranosus fibre types

    M.C. Hunt, G.A. Highfill, M.E. Dikeman and R.H. Hines

17. The distribution and partitioning of fat in Southdown sheep selected for high and low depths of backfat

    I.T. Kadim, R.W. Purchas, A.L. Rae and R.A. Barton

18. Participation and quality of some tissues in pig carcasses of different production types

    A. Petricevic, G. Kralik and D. Petrovic

19. An evaluation of rump P8 and 12th rib fat thickness measuring sites for estimating saleable beef yield in export and local carcasses

    E.R. Johnson and B. Ball

20. Carcass composition of pigs fattened on swill and different types of sugar cane molasses ad libitum or restrictedly

    D. Cruz-Bustillo, A. Perez, A. Sanchez and B. Barreto

21. Industrial yields of pig breeds commercially important in Cuba

    AM. Gonzalez, C. Fernandez and D. Cruz-Bustillo

22. Composition of trimmed retail lamb cuts

    D.L. Hopkins

23. The fattening and carcass traits of Chinese native breed pigs and their improvement

    S. Qishun

24. Effect of energy level and protein content of the ration on some aspects of lipid metabolism in fattening lambs

    V. Banskalieva, Z. Chindarska, T. Dardjonov and V. Dimov

25. Slaughter value of pigs of different production types

    G. Kralik, A. Petricevik and F. Levakovik

Stunning of livestock

1. Carbon dioxide anaesthetization of pigs

   K. Barfod and K.B. Madsen

2. Pre-slaughter CO₂-anaesthesia for swine

   A. Forslid

3. Possible genetic effect on pig’s reaction to CO₂ stunning

   T. Grandin

4. Two aspects of C0₂ stunning method for pigs: Animal protection and meat quality

   C. Ring

5. The effect of environmental factors such as preslaughter treatment and electrical stunning on the occurrence of haemorrhages in the shoulder of slaughter pigs

   E. Lambooy and W. Sybesma

6. Effect of temperature fluctuations on petechial haemorrhages in pigs

   T. Grandin

7. Cardiac arrest stunning in poultry

   I. Schutt-Abraham and H.J. Wormuth

8. Effect of overstunning on bleeding degree of broíler chicken meat

   L.A. Sokolova, T.V. Ivanova and I.I. Tochilova

9. Effect of stunning and slaughter method on brain function and bleeding efficiency in calves

   N.G. Gregory, F.D. Shaw and R.W. Rowe

10. Relationship between cortical electrical activity and mean arterial blood pressure during slaughter of calves

    A. Bager, F. Tavener, C.E. Devine and K.V. Gilbert

11. The use of fourier techniques in the analysis of pre and post stun encephalograms

    F.D. Shaw and P.N. Jones

12. The quality control of humane slaughter

    D.K. Blackmore

Preslaughter and Slaughter

1. Transport of sheep and cattle

   W.R. Shorthouse and J.R. Wythes

2. Behaviour in the preslaughter and slaughter environments

   R. Kilgour

3. Stunning and slaughter

   N.G. Gregory

4. The influence of abattoir lairage conditions on the behaviour and bruising of cattle

   G.A. Eldridge

5. Effect of pre-slaughter fast and transportation of pigs on weight loss and meat quality

   H. Mayes, L. Hahn, J. Nienaber, G.C. Jesse, M. Anderson, A. Becker, H. Heyman, R. Bryan and H.B. Hedrik

6. A survey of the incidence of high pH beef meat in Victorian abattoirs

   R.D. Warner, T.G. Truscott, G.A. Eldridge and P.R. Franz

Meat science and muscle biology

1. Connective tissue and meat quality

   A.J. Bailey

2. Myofibrils and meat quality

   G. Offer, P. Purslow, R. Almond, T. Cousins, J. Elsey, G. Lewis, N. Parsons and A. Sharp

3. Meat tenderness

   P.V. Harris

4. Myosin subfragment 1 modulates the binding of glycolytic enzymes to muscle myofibrils

   F.M. Clarke, P. Stephan and D.J. Morton

5. The occurrence of myosin light chain 1 slow in bovine muscles

   O.A. Young

6. The relationship between pyridinoline and thermal stability of muscle collagens

   D.J. Hogan, N.L.R. King, L.B. Kurth and R. Kuypers

7. Influence of cooking temperature and time on meat mutagen formation

   C. Chen, A.M. Pearson, J.I. Gray and S.M. Laing

8. The effect of glycolytic enzymes on the structure and physical properties of actin

   D.J. Morton, J.F. Weidemann, G. O’Reilly and F.M. Clarke

9. Volatile compounds and ‘grassy’ flavour of lamb and beef related to feeding and storage

   M.E. Bailey, J. Suzuki, H.G. Joseph, C.V. Ross and D.H. Keisler

10. The viscoelastic properties of whole beef (M. biceps femoris) during cooking as related to its sensory and structural characteristics

    E. Tornberg and K. Persson

11. Prediction of the tenderness of cooked meat from measurements made on the raw meat

    W.R. Shorthouse, P.V. Harris, L.M. Eadie and R.F. Dickinson

12. Methods for determining animal age

    D.J. Hogan, N.L.R. King and L.B. Kurth

13. An immunological method to assess protein degradation in post mortem muscle

    E. Bandman, S.F. Hwan and D. Zdanis

14. Preparation of muscle samples for ultrastructural studies and correlative microscopy (LEM, SEM, TEM) of sarcomere length and spacing of intermyofibrillar connections

    T.J.P. Silva, C.E. Bracker, M.W. Orcutt, J.C. Forrest and M.D. Judge

15. Effect of growth rate on meat quality of beef cattle

    B.L. McItyre

16. The contribution of muscle pH differences to the relative tenderness of meat from bulls and steers

    R.W. Purchas

17. Effect of diet and growth on muscle fibre characteristics of broilers slaughtered at six and seven weeks

    F. Nicastro, W.G. Moody, A.H. Cantor and J.D. Kemp

18. Muscle fibre composition of the bovine tail: A pilot study

    O.A.Young and P.M. Kenrick

19. Influence of freezing rate and storage time on beef quality

    R. Hanenian, G.S. Mittal and W.R. Usborne

20. Edible surface coatings to reduce weight losses from chilled carcasses

    V.H. Powell and I. Griffiths

21. Investigation of temperature minima for the storage of chilled meat

    I.J. Eustace and B.A. Bill

22. Characterization of heifer beef colour related to natural onset of estrus and estrus caused by withdrawal of melengesterol acetate

    J.R. Romans, J.E. McClendon, S.L. Moore and A.L. Neuman

23. Influence of vacuum and modified atmosphere packaging on quality venison lambs

    D.L. Seman, T.R. Manley and K.R. Drew

24. Shrinkage and muscle quality in spray chilled beef carcasses

    S.D.M. Jones and W.M. Robertson

25. A comparison of meat properties of young cattle with low or adequate liver or copper concentrations

    P.E. Bouton, P.V. Harris, W.R. Shorthose, D.R. Smith and N. Andersen

26. Changes in the structural proteins and shear values of muscle as a result of prolonged high pressure treatment

    J.J. Macfarlane, I.J. McKenzie and R.W.D. Rowe

27. The practical significance of high temperature conditioning for the tenderness of hot boned beef and veal

    R.L.J.M. van Laack and F.J.M. Smulders

28. The development of a technology of boneless ready-to-cook meats from hot beef

    N.N. Shishkina, I.I. Kargaljtsev, T.I. Prosyolkova, L.F. Kanykina, L.I. Selivanova, G.Ya. Rezgo and L.M. Matrosova

29. Autolytical changes of hot vacuum-packed meat during chilling and storage

    N.N. Shishkina, A.V. Kanevskaya, A.A. Belousov and V.I. Plotnikov

30. Membranal lipid peroxidation in relation to meat stability

    D.J. Buckley, J.I. Gray, C.F. Lin, A. Ashgar, A.M. Pearson, A.M. Booren and E.R. Miller

31. Effects of electrical stimulation on post mortem changes in myofibrillar and sarcoplasmic proteins of beef

    M. Mikamiand H. Miura

32. Development of ultrasonic resonator method for determining the content of fat protein, fat and moisture in meat products

    S.I. Sukhanova, M.V. Pronina, A.V. Sarvazyan and V.A. Bukin

33. Influence of electrical stimulation on the quality of chilled and frozen ready-to eat meat steaks

    L.V. Kulikovskaya, M.A. Kibirasulayev, O.I. Rumynskaya, N.N. Shishkina and A. Kargalmtsev

34. The effect of glycolysis on the biological value of duck meat

    V.P. Panov

35. Antagonism in different carcass and meat quality traits of some cattle

    Chr. Augustini and V. Temisan

36. An initial evaluation of the tail meat of farmed freshwater, Johnston river (Crocodylus johnstonii) and salt-water (Crocodylus porosus) crocodiles

    P.V. Harris, B.J. Shay and W.R. Shorthose

37. Estimation of changes in beef muscular tissue at different processing and storage conditions

    S.A. Yevelev and N.A. Golovkin

38. Electrostimulation of meat of different patterns of autolysis

    L.V. Gorshkova, L.S. Kudryashova and A.S. Bolshakov

39. Multielement content of raw and cooked beef as determined by neutron activation analysis

    R.F. Kelly and J.H. Williford Jr.

40. Structural changes in beef muscle proteins during heating

    E.F. Oreshkin, M.A. Borisova, E.A. Permyakov and E.A. Burstein

41. Changes in the proteolytic activity of lysosomal enzymes in pork muscles under electrical and mechanical effects

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

42. Meat pigment determination by a simple and non-toxic alkaline haematin method- An alternative to the Hornsey and the cyanometmyoglobin methods

    A. Karlson and K. Lundstrom

Meat products and by-products

1. Meat products: Fresh and restructured

   G.R. Schmidt

2. Semi-moist foods

   R.G. Hamilton

3. Lipid oxidation and the flavour of meat products

   L.J. Rubin and F. Shahidi

4. The effect of NaCl-KCl-MgSO₄-mixture (Pan®) on the quality of cooked sausage

   E. Puolanne, E. Saarela and M. Ruusunen

5. Utilisation of meat fractions and predictive modelling of meat product cooking losses and texture

   M.K. Knight

6. Chemical and physical effects of two collagenolytic adjuncts on restructured beef

   N.G. Marriot and E.L. Elkhalifa

7. Effects of salts and phosphates on myofibrillar/cytoskeletal proteins bovine skeletal muscle

   F.C. Parrish jr and B.C. Paterson

8. Testing meat cohesiveness using the instron universal testing machine and the cosu cell

   H.W. Ockerman, D.M. Greene and R.R. Hodges

9. Interactions between K-carrageenan and myoglobin

   G.D. Willis, D.A. Ledward and J.R. Mitchell

10. Characteristics of Surimi-like material form beef, pork and beef by products

    F.K. McKeith, P.J. Bechtel, J. Novakofski, S. Park and J.S. Arnold

11. Meat batter rigidity changes during cooking

    L.R. Correia and G.S. Mittal

12. Influence of low voltage electrical stimulation and post-mortem salting time on textural traits of beef bologna

    D.L. Seman

13. Use of starch based binders in cooked meat emulsions

    G. Bonnefin and P.A. Baumgartner

14. Effects of various fillers on the smokehouse n cooking kinetics of meat batters

    L.R. Correia, G.S. Mittal and W.R. Usbourne

15. Effects of sugars on postmortem glycolysis in bovine muscle minces

    O.A. Young, S.M. Humphry and D.J.C. Wild

16. Research results of dynamics and degree of pigs and cattle bleeding as basis for higher blood usage

    R. Radovanic, D. Cavoski, P. Bojovic and M. Perunovic

17. Selective precipitation and isolation of bovine blood immunoglobulins by polyphosphate and chromatographic methods

    S.A. Al-Mashiki, Y.Z. Lee, S. Nakai and J.S. Sim

18. Assessment of the biological value of seven Egyptian buffalo meat by products

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

19. Changes in gross chemical composition, amino acid composition and mineral content in Hubbard chicken tissues during boiling and frying

    M. Kamal, E. Youssef and M.R.A. Rashwan

20. Synthesis of cooked cured meat pigment, dinitrosyl ferrohemochrome, and its colour characteristics

    F. Shahidi and R.B. Pegg

21. The use of globin from haemoglobin (Globinex®) in meat products

    J. Auvinen and E. Puolanne

22. Preparation of fermented sausages from underutilised fish and meat sources

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

23. The effect of starter cultures on sensory and physicochemical properties of long ripened dry sausage

    D. Cavoski, D. Obradovic, R. Radovanovic, M. Perunovic and T. Fridl

24. Meat starter cultures in Salami manufacture

    J. Coventry, R. Carzino and M.W. Hickey

25. Freezing and freeze drying of lactobacilli for successful Italian style dry salami manufacturing

    D. Cahalan and C. Genigeorgis

26. MAM: Traditional Thai fermented beef

    B. Pithakpol

27. The use of Nisin and lactoperoxidase in comminuted meat products

    R. Carzino, J. Coventry and M.W. Hickey

28. Shelf life evaluation of collagen and sheep gut casings for the manufacture of fresh beef sausages

    C. Dower and P.A. Baumgartner

29. Effects of freezing and thawing on the salting process of normal and PSE porcine muscles

    M. Severini, G. Cenci and A. Vizzani

30. Chemical and histological examination of some Egyptian meat products

    T. El-Khateib, H. Abd El-Rahman, G. Kamel and A.M.A. Ali

31. Quality control of meat and non meat components in local hamburgers

    A.S. Babji

32. Consumers acceptability of some typical Italian cooked meat products containing isolated soy proteins as functions ingredients

    E. Bianchi, A. Cantoni and E. Ratti

33. MIRINZ low temperature rendering process

    J.E. Swan

34. Effect of dehydration on meat quality using a contact dehydrating sheet

    N. Arakawa, Y.J. Chu, M. Matsubara and M. Takuno

35. Heating rate of cured canned hams during pasteurisation

    M.D. Suvakov

36. A study of sensory texture profile of dry carso hams

    S. Rencelj, B. Zlender and F. Bucar

37. Interaction between myofibrillar and soy protein in raw state

    H. Negishi and S. Yoshikawa

38. Influence of meat restructuring systems on the lipid oxidation in lamb

    S. Rahardjo, J.N. Sofos, J.A. Maga and G.R. Schmidt

39. The effect of injected soy protein concentrate on restructured beef

    G.R. Schmidt, S.L. Moore, B.D. Gildemeister and J.N. Sofos

40. Functional properties of offal

    O. Venegas, D. Perez and R. De Hombre

41. The use aggregative stability theory for analysis of the process of coagulation structure formation by meat proteins

    N.N. Lipatov

42. A study into the influence of biologically active substances used for cooked and smoked sausages production

    I.G. Anisimova, M.M. Mikhailova, O.V. Teryo Shina and O.V. Prillipukhova

43. Factors determining the formation of cured meat products structure prepared from coarse cut meat

    V.I. Khlebnikov, G.P. Sarycheva, H.N. Mutalov, A.V. Fazylov, N.S. Mitrophanov, S.H. Khurabaev and N.N. Fedutenko

44. Nham (Thai fermented pork) making with starter cultures

    A. H-Kittikun. P. Wiriyacharee and L. Ruchanagraigarn

45. Screening of bacterial starter cultures for fermented meat products

    P. Zeuthen and S. Mansdal

46. Influence of pH and relative humidity on drying of fermented sausages

    A. Stiebing and W. R�del

47. Characteristics of dry poultry meat sausages with or without starter cultures

    Z. Velic, Lj. Nedelikovic, G. Vojinovic, R. Zivanovic and R. Diklic

48. Chilled storage of soy flour extended minced beef

    G. Andujar and M. Santana

49. Biotechnological modification of raw meat materials, rich in connective tissue, in the manufacture of meat products of ensured quality

    N.N. Lipatov, V.G. Boreskov, N.G. Krokha, L.F. Mitaseva, O.I. Bashkirov, A.B. Lisitsyn and M.P. Voyakin

50. Influence of vacuum smoking and dehydration of minced meat during smoked sausages production

    V.V. Vagin, N.V. Zaviyalov, S.I. Khvylya and T.A. Kuznetsova

51. Effects of curing agents on heme pigment content in meat

    R. Sakata, G.S. Lee and Y. Nagata

52. Antimicrobial effects of liquid smokes in mechanically deboned turkey meat

    J.N. Sofos, J.A. Maga, J. Martin and G.R. Schmidt

53. Enzymatic activities of porcine stomachs and porcine and bovine pancreases

    L. Zivkovic and V. Djordjevic

54. Effect of beef blood collection procedures and storage conditions on blood quality and plasma yield

    Z. Trumic, V. Matekalo-Sverak and J. Panin

55. Common causes of condemnation of carcasses and organs at the Ipoh Abattoir

    C. Sukirthalingam

56. Changes in the quality characteristics of horse meat during curing under electro-mechanical effects

    A.S. Bolshakov, V.G. Boreskov, E.T. Tuleuov, Yu.A. Kiselyov, K. Zh. Amirkhanov and E.T. Oreshkin

57. On the dynamics of curing agents penetration and redistribution in meat

    E.F. Oreshkin, M.A. Borisova, N.A. Tcherkashina and U.V. Martynov

Microbiology

1. Shelf stable oriental meat products

   L. Leistner

2. Long-term storage of chilled fresh meats

   A.F. Egan and B.J. Shay

3. Storage life of chilled lamb carcasses either produced in Saudi Arabia or imported by air from New Zealand

   R.G. Bell, M. Al Meshari and M. Al-Mutairy

4. The effect of initial gas to meat ratio on the spoilage flora of beef packaged under CO₂

   C.O. Gill and N. Penny

5. Treatment of pork with organic acids prior to vacuum packaging – A comparison of the effectiveness of lactic acids and acetic acids

   B.J. Shay, A.F. Egan, D. Miller and T. Ai-Jai

6. A process for central packaging of fresh meat

   G.J. Cocoma and C.S. Cheng

7. Lindane and DDT degradation as influenced by some lactobacillus strains

   V. Visacki, M. Peric , J. Raseta, A. Spiric and O. Buncic

8. The microbiological status of meat from some typical New Zealand meat slaughtering and processing lines

   G.M. Keeley

9. Meat freshness assessment using a biosensor array

   E. Kress-Rogers, J.E. Sollars, E.J. D’Costa, J.M. Wood, A.P.F. Turner, M.K. Knight

10. The bacterial flora and keepability of gas packed meat balls

    E. Pet�j� and E. Puolanne

11. Shelf life of sliced cured meat products

    L. Bogh-Sorensen and S. Qvist

12. Effects of ultraviolet light exposure to the aerobic bacterial loads of Bali beef

    I.B. Arka

13. Growth of Listeria monocytogenes on vacuum packaged beef

    F.H. Grau and P.B. Vanderline

14. The isolation of listeria species in meat and meat products

    C. Breer and G. Breer

15. Effect of cinnamon and clove oils on food poisoning and spoilage bacteria in vitro and poultry meat product

    T. El-Khateib, S.H. Ahmed and M.A. Makboul

16. The incidence of listeria monocytogenes in meat and meat products-factors affecting distribution

    P.D. Lowry and I. Tiong

17. A computer program for evaluating the hygienic efficiency of meat processing procedures from product temperature history data

    C.O. Gill, D.M. Phillips, M.P.F. Loeffen and C. Bishop

18. A quantitative method for determining the hygienic efficiency of meat thawing processes

    P.D. Lowry, C.O. Gill, and Q.T. Pham

19. The production of food product shelf life

    H. Korkeala and T. Alanko

20. Effects of high temperature conditioning and air trapping on the keepability of hot and cold boned, vacuum packaged, beef longissimus

    R.L.J.M. Van Laack and F.J.M. Smulders

21. Preservation of the Nan-an pressed salted duck with microwave irradiation

    Z. Yongchang and D. Qingbo

22. The use of modified atmosphere for meat packaging

    M.J. Ansoborio

23. Identification of atypical streptobacteria isolated from Australian vacuum packaged beef

    O. Kandler, B.J. Shay and A.F. Egan

24. Contribution for the knowledge of the microbiological characteristics of manufactured turkey meat products

    I.M.V. Crus, M. Palminha and R.S. de Melo

25. Determination of catalase and soluble products in heat treated pork as sanity indicators face to the African swine fever virus

    R.S. Melo, A.S. Carvalho, C. Santos, J. Ribeiro and L.C. Roseiro

26. Lipolytic activity of Brochotrix thermosphacta and Lactobacillus curvatus

    M. Papon and R. Talon

Pigmeat quality

1. Effects of carcass fatness and sex on the composition and quality of pigment

   J.D. Wood, M. Enser and C.B. Moncrief

2. The effect of selection for lean growth on meat quality in pigs

   C.P. McPhee

3. The effect of breed on meat quality characteristics in pigs

   P.A. Barton Gade

4. Influence of the Duroc breed on pigmeat quality

   J.D. Wood and M. Bichard

5. Preliminary observations of pig meat quality problems in a Victorian abattoir

   R.D. Warner and Eldridge

6. Studies in post mortem metabolism of PSE prone pork muscles

   F. Schw�gele and K.O. Honikel

7. Fibre optic probe measurements in landrace pigs of different halothane genotypes

   G. Eikelenboom and L. Nanni Costa

8. Muscle metabolism and glycogen depletion within fibre types at slaughter in pigs with different halothane genotypes. Relation to meat quality properties

   B. Essen-Gustavson, K. Karlstr�m, and K. Lundstr�m

9. Pale pig meat- Relative influence of PSE and low pigment content

   K. Lundstr�m, P. Barton Gade, J. Rud Andersen and I. Hansson

10. An attempt to relate meat quality of pork (M. longissimus dorsi) to meat structure

    G. Larsson and E. Tornberg

11. Technological aspects in porcine meat quality

    E. Puolanne

12. Fatty acid composition of different pork tissues lipids

    V. Djorddjevic, M. Bastic, G. Remberg and J. Jovanovic

13. Genetic parameters of fatty acids of pork fat

    D. Shworer, P. Morel, A. Prabucki and A. Rebsamen

14. Dose response effects of native and recombinant porcine somatotrophin (pST) on growth performance, composition of gain and pork quality

    D.H. Beermann, R.D. Boyd, G. Armbruster, A.F. DeNeergard, K. Roneker, T.D. Bartley and K.D. Fagin

15. Growth carcass and sensory characteristics for pigs injected daily with natural porcine somatotropin

    P.J. Bechtel, R.A. Easter, F.K. McKeith, J. Novakofski, D.G. McLaren and G.L. Grebner

16. Qualitative properties and carcass composition of pigs fed ractopamine

    R.A. Merkel, R.L. Burkett, R.J. Burnett, A.S. Babiker, A.L. Shroeder and W.G. Bergen

17. Development of an enzyme linked immunosorbent assay (Elisa test) for detecting boar odour in pork

    A. Asghar, M.M. Abouzied, A.M. Pearson, J.I. Gray, J.J. Pestka and E.R. Miller

18. Carcass composition, muscle quality, odor incidence and utilization of boar meat

    M.D. Judge, E.W. Mills, M.W. Orcutt, I.C. Peng, J.C. Forrest, M.A. Diekman, B.G. Harmon, R.S. Lin and L.L. Nicholls

19. Carcass yield, meat quality and functional properties of pork as affected by hot processing procedures

    F.R.M. Smulders and R.L.J.M. Van Laack

20. Metabolic rate of porcine M. gluteus medius as influenced by hanging position of carcass prior to bleeding

    M. Vada-Kovacs and E. Czibula

21. Quality characteristics of chilled and warmed exercised pork longissimus obtained from pigs stunned by captive bolt

    T.S. Yang, C.Y. Liu and H.C. Chang

22. Effect of temperature conditioning on toughness in hot boned pork loins with high or low initial pH

    A.J. Moller and T. Vestergaard

23. Effect of lead yield grading system on pork palatability

    E.A. Gullet, K. Schumaker and W.R. Usborne

Engineering technology

1. New technology in slaughter and processing: Sheep

   G.R. Longdill

2. New technology in slaughter and processing: Pigs

   P. Hok

3. Classification of bovine carcasses by means of video image analysis and reflectance probe measurements

   S.E. Sorensen, S. Klastrup and F. Petersen

4. Method for automatic control of electrical stimulation of carcasses

   D. Tsankov, Iv. Maslinkov and G. Mihov

5. A novel cabinet for the hot water decontamination of sides of beef

   K.R. Davey

6. Decontamination of beef carcasses with hot water

   M.G. Smith

7. Application of ‘specific’ sensors in the meat sector

   E.J.C. Paardekooper, J.W.M. Kummeling, M.W.H. Den Reijer and R. Van Dijk

8. Mass transfer un der retail display conditions

   S.J. James, M.V.L. Swain and J.D. Daudin

9. Performance of a simple mathematical model for prediction thermal changes in meat

   D.A. Lovett

10. Freezing and thawing times of a meat like substance in an air stream

    Q.T. Pham and J. Willix

11. Studies on the hardness of beef fat using the sliding pin consistometer

    K.R. Davey

Consumer aspects

1. Relationships between some objective properties of beef and consumer perceptions of meat quality

   W.R. Shorthose, P.V. Harris, A.F. Hopkins and O.L. Kingston

2. Centrally packaged fresh red meat – A combination of technology and marketing

   J.H. Bruce

3. Combination meat and isolated soy protein products for weight and serum cholesterol reduction

   V.I. Ivashov, M.P. Voyakin, R.M. Salavatoulina, M.N. Volgarev, S.H. Richert and F.H. Steinke

4. Decreased red meat consumption in English speaking countries: A positive or negative effect on health?

   J. Hamilton

5. Effect of cooking on the polyunsaturated fatty acid and cholesterol content of lean lamb and beef

   A.J. Sinclair and L.G. Williamson

6. The influence of cooking method and parameters upon the dietetic properties of baby foods

   A.V. Ustinova, E.G. Bobrikova, V.I. Khlebnokov, A.M. Krylov and A.V. Kondratyeva

7. Development and biological evaluation of meat products for school programmes

   A.V. Ustinova, E.G. Bobrikova, N.A. Nikolayeva, B.P. Sukhanov and A.M. Krylov

8. Current concepts on the nutritive and biological value of meat raw materials with a high content of connective tissue

   I.A. Rogov, E.S. Tokayev and Yu.I. Kovalev

9. Effect of pectin substances on vitamin C stability and iron assimilability in canned meat products

   K.S. Ladobo, B.P. Sukhanov, V.A. Gonosky and L.V. Shakhnazarova

Residues in meat

1. A practical enzyme linked immunoassay for quantitation of skatole

   P. Singh, A. Sinha, R. Afzal and T.K. Brock

2. Detection of antimicrobial residues in slaughtered animals in Australia

   I.B. Stephens and D.J. Winwood

3. Testing of parasites and chemical residues in a slaughterhouse

   P. Singh, D.G. Oliver, B.P. Ram and D. Allison

Industry day

1. Some economic issues related to meat processing in Australia

   T.C. Sheales and J.L. Geldard

2. Integrated marketing systems

   J. Hall

3. Comtemporary issues in meat inspection and quarantine

   G. Murray

4. Cattle production and meat yield interactions

   R. Johnson

5. Livestock handling pre-slaughter

   T. Grandin

6. Humane slaughter

   N.Gregory

7. Reform of the Australian beef cattle market

   I.F. Whan

8. Automated stunning, slaughter and dressing of sheep

   G.R. Longdill

9. New technology in the slaughtering and processing of pigs

   P. H�k

10. Trends in meat retailing

    M. Caredes

11. Automated meat cutting

    P. Clarke

12. Meat packaging – maintaining the quality and prolonging the storage life of chilled beef, pork and lamb

    A.F. Egan, I.J. Eustace and B.J. Shay

13. Packaging meat under carbon dioxide

    C.O. Gill

14. Shelf-stable edible meat

    L. Leistner

15. Restructured and reformed meat

    G.R. Schmidt