Month: December 1989

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1989

    Additional information
  1. Table of contents

Invited papers

  1. Opening of congress

    L. Tørnæs

  2. Congress theme address I: Strategies of the Danish meat industryand their relation to future research and development

    A. Toft Fensvig

  3. Congress theme adress II: A food retailers requirements to future meat and meat products

    E. Schulz

  4. Plenary session topic 1: Online methods for meat and carcass quality assessment Utilization of online methods for measurking quality parameters in carcasses. Future possibilities and challenges

    S.E. Sørensen

  5. Plenary session topic 2: Microbiology, hygiene and keepability: Newer or emerging pathmogenic microorganisms in meat and meat products

    M. Van Schorthorst

  6. Plenary session topic 3: Analytical methods: Analytical determination of residues

    K.V. Clausen

  7. Plenary session topic 3: Analytical methods: Rapid tests for residue control programmes

    R.L. Ellis

  8. Plenary session topic 4: Information technology in slaughtering and meat processing: A CIM concept for the slaughter industry

    C. Hagdrup

  9. Plenary session topic 4: Information technology in slaughtering and meat processing: Should the meat industry digest CIM

    T. Bishop

  10. Plenary session topic 5: New production technologies and product development Research and development challenges in emerging meat processing technologies

    N.V. Ashley

  11. Plenary session Topic 6: Muscle biology and meat biochemistry: Postmortem processes and meat quality. Prospects of research needs

    K.O. Honikel

  12. Seminar 1.1: Classification systems for the assessment of carcass meat content and conformation

    C.R. Smith

  13. Seminar 1.1: Systematic classification of carcasses

    J. Breitsameter, G. Stocker et al.

  14. Seminar 1.1: The classification center for pig carcasses

    H.B. Verwohlt

  15. Seminar 1.1: Beef classification center

    F. Petersen

  16. Seminar 3.2: Applications of mass spectrophotometry Mass spectral methods for the analysis of organic residues in meat

    D.E. Games

  17. Seminar 4.1: Computer based meat inspection systems: Veterinary demand for information from the meat inspection

    T. Grøndalen

  18. Seminar 4.1: Computer based meat inspection systems: A computerized processing and analysis system for disease monitoring using slaughterhouse condemnation data

    E.A. Goodall

  19. Seminar 4.1: Computer based meat inspection systems: An intergrated data capture and data processing system for meat inspection on the slaughterline

    V. Clausen

  20. Seminar 4.1: Computer based meat inspection systems: Computer based meat inspection system possibilities and limitations

    F.O. Sørensen

  21. Seminar 4.2: Sensors and measuring technology: Aspects of rapid analysis in the food factory

    S. Reenberg

  22. Seminar 4.2: Sensors and measuring technology: Sensory guided robots for cutting and handling of meat products

    K. Khodabandehloo

  23. Seminar 4.2: Sensors and measuring technology: Electronic animal registration and identification

    H. Th. Massink

  24. Seminar 5.1 Meat and nutrition: Dealing with meat and health issues in the U.S.

    B.C. Breidenstein

  25. Seminar 5.2. Aspects of the use of starter cultures in meat products: Aspects of the use of starter cultures in meat products

    B. Kunz

  26. Seminar 6.2: Preslaughter treatment in relation to animal welfare and quality parameters: Preslaughter treatment and transportation research in the United States

    T. Grandin

  27. Seminar 6.2: Preslaughter treatment in relation to animal welfare and quality parameters: Preslaughter treatment and transportation research in Denmark

    P.A. Barton-Gade

  28. Tulip-Velje Nord plant

    L. Chr. Nielsen

Session 1 Online methods for meat and carcass quality assessment

  1. Evaluation of the Colormet reflectance meter for the measurement of pork muscle quality

    A.C. Murray, S.D.M. Jones and A.K.W. Tong

  2. Detection of PSE pork under field conditions using the Colormet meat probe

    A. Fortin

  3. The rate of pH decline after slaughter in pigs of different ages. Comparison of two methods used for measuring pH in muscle

    R. Kivikari and E. Puolanne

  4. Online system for measuring the intrinsic colour of pork

    J.R. Andersen, C. Borggaard and P. Barton Gade

  5. Further development of the MQM equipment for measuring water holding capacity and intramuscular fat online

    C. Borggaard, J.R. Andersen and P. Barton Gade

  6. The assessment of veal colour for classification purposes

    G.Eikelenboom, P.G. Van Der Wal, R.G. Kauffman, P. Sterrenburg

  7. Online monitoring of lean content of cartoned beef

    I.J. Eustace, R.A. Gibbons, W.F. Butt and R.F. Thornton

  8. The effect of carcass muscling on the yield of the edible portion of cull cow carcasses

    L. Muller, A.Z. Palmer and R. West

  9. Estimation of muscle/bone ratio of ham from conformation measurements

    B.L. Dumont

  10. Non-invasive methods in pig grading: a reliable possibilty for calibration of grading devices

    W. Branscheid, E. Sack, E. Kalweit, R. Höreth and U. Baulein

  11. Examination of correlative relation between contents of muscle fat and bone tissues in 9-10-11 rib cuts and section surface of the same tissues on the 11th rib cuts

    R. Radovanovic, D. Cavoski, P. Bojovic and V. Aleksic

  12. Electromagnetic scanning to estimate composition and weight of pork primal cuts and carcasses

    C.H. Kuei, J.C Forrest, M.W. Orcutt and M.D. Judge

  13. Evaluation of velocity of ultrasound video image analysis and light reflectance probes in carcass classification schemes

    A.V. Fisher, c.A. Miles and P.B. Newman

  14. Variation of the skeletal maturity of beef carcasses and relationship with age

    B.L. Dumont

  15. Dressing percentages and carcass characteristics in horses

    M. Manfrendini and C. Gavani

  16. The effect of feed restriction and sex on yields from ready to cook ducklings

    M.R. Abbas, M.A. Al-Gendeel, S.A. Naji and A.H. Kabro

Session 2: Microbiology, hygiene, keepability and food safety

  1. A five minute test for total viable count in raw meat

    B. Eriksen

  2. Selection of cell wall antigens for the rapid detection of bacteria by immunological methods

    J. Labadie

  3. Isolation of Clostridium spp. from spoiled vacuum-packaged refrigerated beef and its susceptibility to bacteriocin from Pediococcus acidilactici

    B. Ray, N. Kalchayanand and R.A. Field

  4. Enumeration of Yersinia sp. From the oral cavity of freshly slaughtered Spanish pigs

    E. Bermudez, P. Morales, P.E. Hernandez and B. Sanz

  5. Growth of cold tolerant pathogens on high pH beef packaged under CO₂

    C.O. Gill and M.P. Reichel

  6. Identification of some lactic acid bacteria from meat

    M.C. Montel, R. Talon and M. Champomier

  7. Modulation of Clostridium botulinum outgrowth and toxin production by blood fractions or modified atmospheres

    A.J. Miller, R.C. Whiting, D.A. Menichilo and K.A. Naftulin

  8. Antimicrobial activity of lactic acid bacteria isolated from Spanish dry fermented sausages

    J.M. Rodriguez, O.J. Sobrino, M.F. Fernandez, P.E. Hernandez and B. Sanz

  9. Effect of micrococci and lactobacilli on the production of dry sausages

    D. Obradovic, D. Dusan, K. Zorica, P. Marija, R. Radovanovic and J. Popovic

  10. Lipolytic activity of meat starter cultures

    H. Nielsen and M.K.B. Kemner

  11. Lipolytic activity of microorganisms isolated from dry cured ham

    P. Nieto, I. Molina, J. Flores, M.H. Silla and S. Bermell

  12. Starter culture characterisation using impedimetric procedures

    A. Olsen and P. Zeuthen

  13. Studies of lactic acid fermentation in two meat species

    I. Guerrero, A.M. Chavez, R. Mendiolea, E. Ponce and P. Estrada

  14. The technological and microbiological aspects of CaCl₂ use at comminuted meat products manufacture

    N.N. Lipatov, P.K. Polyschuk, A.A. Scherbinin, V.N. Krestovsky and , A.B. Lisytsyn

  15. Microbial surveillance programme at slaughterlines: are they realistic?

    F.A. Stolle

  16. Bacterial contamination during the pig slaughtering process

    E. Nerbrink and E. Borch

  17. Contamination of beef carcasses with spoilage bacteria during slaughter and chilling

    P. Gustavson and E. Borch

  18. Yersinia contamination on pig carcasses in relation to slaughter technique

    R. Sørensen and J. Kirk Andersen

  19. Storage life of vacuum and caborn dioxide packed New Zealand chilled lamb imported into Saudi Arabia

    A.M. Carout, A.A. Al-Rashad and R.G. Bell

  20. Bacteriological quality of not fully equalized carcasses and semi hot processed cuts after transportation

    A.E. Olsen

  21. Prediction of shelf life of cooked, sliced, vacuum packed ham

    G. Bertelsen, U. Kidmose and D.J.A. Liberski

  22. Shelf life of vacuum packed Bologna type sausage as affected by oxygen permeability, initial count and storage temperature

    F. Andersen

  23. Storage stability of dried salted mutton

    J.F.F. Zapata, D.A. Ledward and R.A. Lowrie

  24. Controlled atmosphere vs vacuum packaging of pork primals, hot boned from skinned carcasses

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

  25. Fate of frozen meat when freezer becomes inoperative

    H.W. Ockerman and A.J. Bedinghaus

  26. Effect of the sodium nitrite on chemical and microbiological composition of ‘Salpicao’- A traditional Portuguese dry smoked sausage

    C. Martins, F.L. Crespo and A.M.R. Ribeiro

  27. Antioxidative effects of an oleoresin rosemary in restructured meat products

    S.M. Stoick, S.M. Lai, J.I. Gray, R.L. Crackel, A.M. Booren, D.M. Smith and D.J. Buckley

  28. The relationship between mutagenic activity and flavour development in fried beef steak

    A. Laser Reuterswärd, H. Agerheim, K. Skog, M. Jägerstad, A. Lidstr�m and A Sundemar

  29. Effect of fat content on mutagenicity of fried beef

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

  30. Ochratoxin A: Toxicological assessments of residues in meats

    J. Fink-Gremmels and L. Leistner

  31. Strategies for improving fresh meat colour

    C. Faustman and R.G. Cassens

  32. Photooxidation of meat pigments. Wavelength dependence on pigment oxidation investigated in model systems and under storage conditions

    H.J. Andersen, G. Bertelsen and L.H. Skibsted

  33. Time/temperature in distrubution of chilled meat and poultry

    M. Gunvig and L. Bøgh Sørensen

  34. Effect of gamma radiation on the microbial properties of beef burgers

    M. Abd Elbaki, M.Z. Elfouly, F. El-Zayet and B.M. Youssef

  35. Shelf life of emulsion sausages stored in vacuum or modified atmospheres

    E. Borch and E. Nerbrink

  36. Microflora of chinese style sausages and their biochemical characteristics

    SL. Guo and MT. Chen

  37. Efficacy of antimicrobial substances from monoscus metabolites on preservation of meat

    MT. Chen and Hy. Tseng

  38. Trials for increasing keeping quality of Egyptian minced meat ”Kofta” and ”Kapab” by spices extracts

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

  39. The microbial status of some Egyptian meat products

    T. El-Khateib

  40. Preservation of the Nan-an pressed salted duck

    Z. Yongchen and X. Daliao

  41. Fate of nitrite and colour stability in Bologna during different storage conditions

    F. Jimenez-Colmenero, J. Carballo and M. Cavestany

Session 3 Analytical methods

  1. A new method for determining the total nitrogen in meat and meat products

    H. Berg

  2. Comparison of different electrophoretic techniques and staining methods for meat species identification

    F. Bauer and A. Kelner

  3. Species identification in heat processed meat products

    R.L.S. Patterson and S.J. Jones

  4. Biochemical methods for detecting meat quality

    Sy. Zeng

  5. Partial purification of chicken specific muscle soluble proteins by immunoadsorption chromatography

    R. Martin, J.I. Azcona, P.E. Hernandez and B. Sanz

  6. Detection and evaluation of lard adulteration in pure goat and mutton tallows

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

  7. GLC detection and assessment of lard adulteration in buffalo tallow

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

  8. Application of IR spectrophotometry and GLC technique for characterization and quality assessment of lard-camel tallow mixtures

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

  9. Validity of the 2-thiobarbituric acid (TBA) test for the evaluation of oxidative rancidity in cured meat products

    F. Shahidi

  10. Total cholesterol determination – Evaluation of analytical methods and survey of meat products

    N.J. Engeseth and J.I. Gray

  11. Thermal behaviour of different hog and cattle tissue lipids by SDC analysis

    D. Skala, M. Bastic, L.J. Bastic, G. Remberg and J. Jovanovic

  12. Fatty acids, cholesterol and its derivatives in different cattle tissue lipids

    M. Bastic, L.J. Bastic, G. Remberg, D. Skala and J. Jovanovic

  13. Hydrocarbon content of neutral lipid fractions of different hog and cattle tissue

    L.J. Bastic, M. Bastic, G. Remberg, D. Skala and J. Jovanovic

  14. H and CNMR studies of fat in meat products

    J. Kopp, M. Bonnet, C. Denoyer and J.P. Renou

  15. Evaluation of meat freshness on the basis of determination of the muscle tissue viscoelastic properties

    V.I. Ivashov, V.A. Andreenkov and V.L. Komarov

  16. Determination of metmyoglobin reducing enzyme system components in bovine skeletal muscle by the combination of SDS page and immunoblotting technique

    K. Arihara, M. Itoh and Y. Kondo

  17. Relationships between different colour parameters from reflectance measurements of bovine muscles

    G. Johansson

  18. An alternative assay of meat pigmentation, the total iron content

    IL.E. Andersen and J.R. Andersen

  19. Influence of sample illumination and viewing on the colour measurement of translucent materials like meat

    P. Sterrenburg

  20. Consumer evaluation of fresh pork quality

    J.R. Romans

  21. The study of acoustic properties of meat, meat products and their components

    S.A. Yevelev

  22. Kinetic analysis of changes in lightness attribute of colour during processing of comminuted meat product

    R. Palombo, P.S. Van Roon, G. Wijngaards and A. Prins

  23. Identification of proteglycans in perimysium of bovine M. semimembranosus

    K.H. Eggen and R. Waddington

  24. Ultrastructural research of starch granules and starch sausage

    S.L. Zhao, J.M. Liu and Y.Z. Huang

  25. A comparison of TLC and GC-MS and ELISA methods of sulfamethazine determination in pork

    H. Holmsberg, J.R. Andersen, E. Larsen, C.T. Petersen and H. Knudsen

  26. Meat and meat products-determination by gas-liquid chromatography of the residues of the BHC and DDT

    L.H. Jun and L.X. Dong

  27. Nitrosamines in some Egyptian cured meat products

    F.A. Salem, S. El-Dashlouty, A. Askarand A.I. Khazbak

  28. Extraction of radiocesium from reindeer meat

    G.B. Bengtson, S.A. Berg, O. Sørheim and A. Lillegraven

  29. Improvement of gel strength measuring device and its application to myosin gel

    K. Yamamoto, K. Samejima and T. Yasui

  30. Ageing of bovine collagen. Skin collagen as model for the ageing of intramuscular collagen

    S. Vanderhaeghe and C. Deroane

Session 4 Information technology in slaughtering and meat processing

  1. Data processing in the meat processing industry – A distributed solution

    T.T. Christiansen

  2. Towards a database system for slaughterhouse management

    G. Lorenz, R. Hargens, E. Krell and E. Rehmer

  3. Automatic control of a meat loading and mixture line

    M.W.H. Den Reijer and E.J.C. Paardekooper

  4. The use of the ”meat value” concept for the assessment of quality and rentability

    Z. Erdos, Z.S. Tobias and A. Csiba

  5. The influence of mechamization and automation on the working conditions in the Danish meat Industry

    M. Sørgård Jørgensen

Session 5 New production technologies and product development

  1. Physico-chemical changes during the post salting period of Iberian hams

    J. Ventanas, J.J. Cordoba, T. Antequera, C. Garcia, M.A. Sensio, C. Lopes-Bote

  2. Colour development in cured normal and DFD pork boston shoulders

    Th. Croegaert and J. Van Hoof

  3. Influence of freezing on tyrosine precipitate in Spanish raw cured ham

    J. Arnau, E. Maneja, L.L. Guerrero and J.M. Monfort

  4. Changes in the composition of neutral lipids in subcutanous fat and muscle during the elaboration process of Spanish cured ham

    J. Garcia-Regueiro and I. Diaz

  5. Salt uptake by hams during dry curing

    M. Roca, H. Herrera, R. Santos and G. Andujar

  6. Role of various processes in reduced low sodium restructured ham

    G.S. Mittal, C.W. Lin and S. Barbut

  7. Proteinase activities in Spanish dry cured ham manufactured with meat of different quality

    M. Gil and J. Arnau

  8. Optimization of the grinding process during the production of cooked sausages from poultry and lactic protein concentrate

    K. Wassilev, R. Dimitrov and A. Axarov

  9. Mathematical simulation of the emulsifying processin preparation of protein fatty emulsions with combined protein preparations

    K. Wassilev and P. Georgieva

  10. A comparison in fat holding between hamburgers and emulsion sausages

    E. Tornberg, A. Olsson and K. Persson

  11. Optimising functional properties of proteins for production of meat products emulsions

    G. Santos, A.S. Carvalho and L.C. Roseiro

  12. Effect of freezing rate on the gelation and rheological properties of poultry meat batters

    G.S. Mittal and S. Barbut

  13. Meat batter filler selection based on cooking kinetics and parameters

    G.S. Mittal and L.R. Correia

  14. Presalting of meat raw materials

    A.M. Hermanson

  15. Research in improving the WHC (water holding capacity) of meat in sausage products

    L. Min and C. Ni

  16. Working out the technology of using pig heads in the manufacture of high grade sausage products

    E. Tuleuov, V.I. Vorobjev and M.A. Mirzabajev

  17. Improvement of technology for creation of high automated process of franfurters manufacture

    V.I. Ivashov, A.B. Lisytsyn, E.T. Spirin and Z.V. Clenina

  18. Effects of meat comminution and the structure of raw dried salami

    M. Zhikov, P. Aleksiev, A. Mladenov, E. Markov and P. Velinov

  19. Starter culture influence on some changes of muscle proteins during pork fillet drying

    T. Tsvetkov, S. Bakalinanov, T. Bakalivanova, B. Dineva and N. Meranzov

  20. The effect of soy protein concentrate on physical and chemical properties of Hungarian dry salami

    L.H. Beck, F. Meszaros and J.M. Reynolds

  21. Proteolysis during dry sausage ripening

    A. Verplaetse and D. Demeyer

  22. New type of starter culture for fermented sausages

    M. Sutic and R. Milanovanovic

  23. Effect of the use of natural or artificial casings on ripening and sensory quality of dry sausage

    P. Roncales, M. Aguilera, J.A. Beltran, I. Jaime and J.M. Peiro

  24. Study of traditional intermedate moisture meat product: ”Tasajo”. I. Processing method andm chemical composition

    G. Andujar and C. Valladares

  25. Alternative colourants in salami, evaluation of light induced quality changes

    A. Ohlen and G. Bertelsen

  26. Use of hen meat and different nitrite levels in a fermented meat product – sucuk

    S.O. Tömek and D. Gönencayoglu

  27. Compresion characteristics of minced meat durin sausages forming

    S.N. Tumenov, V.D. Kosoj, E.T. Spirin and N.U. Lyazshuk

  28. Mathematical simulation of the physic-chemical and amino acid composition of a dietary meat products

    M. Popivanova, K. Wassilev, S. Danchev and S. Todorinov

  29. Medicobiological evaluation of dietary meat products

    M. Popivanova, S. Danchev and K. Wassilev

  30. A study of the physiological effect of connective tissue components contained in meat raw materials on human digestion

    I.A. Rogov, Yu.I. Kovalev, E.S. Tokaev, V.V. Tsyplajev, M.A. Kaplan and A.A. Tekeev

  31. Formula development of a new nutrtionally modified ready to serve meat product

    D. Kolozyn-Krajewska and K. Biedrzycki

  32. The study into the processes of meat raw material treatment at dietetic compounds manufacture

    A.V. Ustinova, E.G. Bobrikova, A.L. Timoshenko, L.V. Nikitina, V.I. Khlebnikov, A.M. Krylov and B. Philipenko

  33. Optimization of the technology of manufacturing dry enzymic blood hydrolyzate

    V. Grigorov, E. Markov, N. Dilova and A. Okoliyski

  34. Influence of ways of production of blood plasma preparations on their technological usability

    W. Uchman, P. Konieczny and J.H. Woychik

  35. The effect of animal tissue homogenates addition on the gelation of blood plasma used in white livex manufacturing

    Z. Duda, A. Jamoluk and J. Uhornicki

  36. Current status of nitrite-free meat curing systems

    F. Shahidi

  37. Mechanism of nitrite stabilisation of meat lipids and heme pigments

    L.A. Freybler, J.I. Gray, A. Asghar, A.M. Booren, A.M. Pearson and D.J. Buckley

  38. The reduction of salt in meat products by using collagen hydrolysates

    K. Hofmann and K. Marggrander

  39. Effect of a bacterial enzyme preparation on the solubility and electrophoretic properties of muscle proteins

    K. Valkova-Jorgova, S. Danchev and P. Velinov

  40. Modified atmosphere storage of hot boned beef restructured with an algin(ate)/ calcium system

    R.I. Richardson, G.L. Nortjie and A.A. Taylor

  41. Method of quantitative estimation of meat product quality depending on the composition and ways of raw materials processing

    V.I. Khlebnikov and I.A. Zhebeleva

  42. Kinetics of the inhibition of pork muscle cathepsin with curing ingredients

    L.S. Kudryashov, N.N. Potipayeva, V.A. Neginsky and A.S. Bolshakov

  43. Channges in muscle proteins structure and water conditioning cured pork during heating

    E.F. Oreshkin, M.A. Borisova, E.A. Permyakov, E.A. Burshtein and A.S. Bolshakov

  44. Abbatoir products as semi moist pet food

    A.S.F.H. Barreto and A.M.R. Ribeiro

  45. Reduction of wastewater contamination by salting of casings in acid-salt solutions

    B. Skenderovic, I. Tonkovic and G. Vujkovic

  46. Salting of casings under semi industrial conditions to reduction of wastewater contamination

    B. Skenderovic, V. Tonkovic and I. Sekulic

  47. Influence of the meat components on the wear of cross blades

    P. Jakob

  48. Enzymatic bone cleaning and scrap meat recovery

    N.H. Sørensen and P.B. Rasmussen

  49. A study on the processing techniques of preserved goat meat

    M. Xianmin, L. Nanyu, Z. Suquan and M. Lizhen

  50. Salt effects on myoglobin derivates of the sarcoplasmic extract from pre and post rigour beef with and without mitochondria and microsomes

    A. Asghar, E. Torres, J.I. Gray and A.M. Pearson

Session 6 Muscle biology and meat biochemistry

  1. Environmental enrichment reduces excitabilty in confinement reared pigs

    T. Grandin

  2. Plasma adrenaline levels of pigs after different preslaughter handling and stunning methods

    K. Troeger

  3. Pre-slaughter management of pigs and its influence on the quality (PSE/DFD) of pork

    A. Fortin

  4. Effects of sire breed and rearing method on qualitative characteristics of pork

    Ph. Berge, R. Boccard, G. Gandemer and C. Legault

  5. Effect of pre-slaughter rest on the changes in some parameters of blood and in M. l. dorsi of pigs

    B. Dzierzynska-Cybulko and E. Pospiech

  6. Effects of fasting before delivery on pork quality and carcass yield

    G. Eikelenboom, A.H. Bolink and W. Sybesma

  7. Preliminary observations on the behaviour and meat quality of free range pigs

    P. Barton-Gade and L.O. Blaabjerg

  8. Comparison of the rate of post mortem changes in pig muscles as affected by heredity, preslaughter weight and season in which they are slaughtered

    B. Dzierzynska-Cybulko, E. Pospiech, W. Maruniewicz and W. Darul

  9. Incidence of DFD in beef as influenced by transport conditions in the Netherlands

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

  10. Some quality meat of bull calves of high hereditary proplortion of the Holstein-Friesian breed

    V. Nosal and O. Palanska

  11. Occurence, prevention and objective identification of beef DFD

    I. Ingr, P. Ales and A. Mikulic

  12. Quality characteristics of meat produced from cattle grown and fattened by intensive technology

    V.I. Ivashov, Yu.V. Tatalov, I.A. Shumkova, T.M. Mittelstein and N.S. Loseva

  13. Recent developments in the British national programme on pigmeat quality

    J.D. Wood and A.J. Kempster

  14. Meat quality in male pigs: Effects of castrations and trenbolone acetate implanting

    C. Lopez-Bote, G. Sancho, M. Martinez and J. Ventanas

  15. Distribution of skatole and indole compounds in pigs: Influence of dietary factors

    M. Hawe, B.W. Moss, N. Walker and M. Porter

  16. Meat quality and myofibrilllar protein fragmentation in bulls treated with the β-agonist cimaterol

    L.O. Fiems, B. Buts, B.G. Cottyn, Ch.V. Boucque, D.I. Demeyer and F.X. Buysse

  17. Effects of salbutamol (GAH 034) on growth, carcass characteristics and meat quality of heavy pigs

    R. Chizzolini, G. Dazzi, G. Campanini, G. Madarena, E. Campesato and L. Gobbi

  18. Hormonal residues of sheep tissues associated with progesterone implant of tissues used to enhanced feed efficiency and weight gain

    A.H. Hamra, E.J. Abdul-Wahab and A.A. Aziz

  19. Meat quality, carcass composition and growth of pigs treated with recombinant porcine growth hormone

    C. Hertzman, D.M. Ferguson, W.R. Shorthose, P.V. Harris, K.C. Williams, M. Snoswell, J.S. Biggs and R.F. Thorton

  20. The influence of dietary vitamin E on swine growth and meat quality

    A. Asghar, J.I. Gray, E.R. Miller, P.K. Ku, A.M. Pearson and D.J. Buckley

  21. The effect of dietary tocopherol supplementation on tocopherol levels in the pig and on oxidation pork products

    F.J. Monahan, D.J. Buckley, J.I. Gray, P.A. Morrissey, T.J. Hanrahan and A. Asghar

  22. Occurrence of giant fibres and pale soft exudative (PSE) muscle in pigs treated with porcine somatotropin (pST)

    M.B. Solomon, R.G. Campbell, N.C. Steele and T.J. Caperna

  23. The influence of the muscle fibre composition on some meat quality characteristics in young bulls

    P. Batjoens , J. Van Hoof and D. Vereecke

  24. Effects of organic acids on the collagen of restructured beef

    N.G. Marriot and G.C. Arganosa

  25. Inhibition of postmortem tenderization by beef

    M. Koohmarie

  26. Activity of sarcoplasmic reticulum of fast and slow beef skeletal muscles

    E.J. Abdul Wahab

  27. Early post mortem detection of PSE and intramuscular fat using the MQM equipment

    P. Barton-Gade and C. Bejerholm

  28. Development of PSE- rapid postmortem glycolysis or low pH in the muscles at slaughter

    A.C. Sjöblom and K. Lundström

  29. Porcine malignant hyperthermia: new insights into the pathophysiology as it may relate to meat quality

    H.M. Eichinger, M.H. Seewald and P. Iaizzo

  30. Effect of ageing on quality of meat proteins

    M.B. Al-Asward and K.H. Al-Nagmawi

  31. Glycolytic potential in Longissimus dorsi muscle of large white pigs as measured after in vivo sampling

    A. Talmant, X. Fernandez, P. Selier and G. Monin

  32. Prediction of the rate of post mortem pH fall in pig muscle by 31p NMR measurements on a muscle biopsy

    A. Miri, R. Lahucky, A. Talmant, P. Renou and G. Monin

  33. Postmortem glycogenolysis and pigmeat quality

    M. Severini, G. Cenci and A. Vizzani

  34. Effect of calcium ions on the texture of beef during conditioning

    A. Alarcon-Rojo and E. Dransfield

  35. The incidence of high internal reflactance 45 minutes PM with different stunning methods

    A.J. von Zweigbergk, K. Lundström and I. Hansson

  36. Effect of low voltage electrical stimulation on hot processed pork loins

    A.J. Møller, E. Kirkegaard and T. Vestergaard

  37. Estimation of the efficiency of electrical stimulation through measurement of carcass contraction strength

    D. Tsankov, I.V. Maslinkov and G. Mihov

  38. Electrical stimuation and rapid chilling of pig carcasses

    A.A. Taylor and M.Z. Tantikov

  39. Enzymatic study of meat quality

    S-Y. Zeng et al.

  40. Effect of hot versus cold deboning on the quality of retail cuts prepared from primals from skinned pig carcass

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

  41. Colour and colour stability of hamburgers prepared from electrically stimulated hot versus cold boned, closely trimmed beef

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

  42. The influence of different moderate coolming conditions on tenderness and troponin-T, 30 Kda and titin concentrations of bull Longissimus dorsi

    B. Buts, E. Claeys and D. Demeyer

  43. Study of purification and properties of protein kinase from porcine skeletal muscles

    S-Y. Zeng and Y-L. Lio

  44. Carcass characteristics as affected by date pulp substitution for barley in fattening diet of Awassi lambs

    S.A. Hassan, R.A.M. Aljassim and A.N. Al-Ani

  45. Influence of level of barley in high concentrate diets on the carcass composition of fattening Awassi lambs

    A.N. Al-Ani, R.A.M. Aljassim and S.A. Hassan

  46. Some quality traits of Awassi lamb and desert goat meats as affected by metabolic types of muscle and nutrition

    E.J. Abdul Wahab, R.A.M. Aljassim, S.A. Hassan and A.N. Al-Ani

  47. Production of heavy weight market lambs with maximum use of forage: Cooking and sensory characteristics of meat

    R.F. Kelly, D.R. Notter, B.W. Berry and K.P. Bovard

  48. Effect of rapid postmortem temperature drop on tenderness and ageing of meat from lams of different age

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

  49. Effect of freezing on the chemical composition and some quality characteristics of meat from Arabi lambs

    H.H. Mohammed

  50. Fatty acid composition of various fat depots of lambs

    V. Banskalieva, Z. Shindarska and V. Dimov

  51. Influence of remating interval and level of protein on sensory characteristics of meat from rabbit

    F. Nicastro, A. Manchisi, F. Toteda, G. Maiarano and L. Zezza

  52. Effect of endogenous proteinases on post mortem proteolysis in rabbit longissimus muscle

    A.S. Babiker, A.K. Shoeder, M. Koohmaraie, P.H. Bernthal, T.R. Dutson and R.A. Merkel

  53. The effect of marketing ages and sex on dressing percentage and carcass part yields of broilers

    S.A. Naji, S. Al-Mashikhi, T. Al-Zuhairy and A. Al-Ganabie

  54. Effects of fasting time before slaughtering and storage temperature on the biochemical and histological chracteristics of duck muscle

    DC. Liu and MT. Chen

  55. Effect of antemortem stresses on the changes of physiological, biochemical and physical characteristics of duck muscle

    MT. Chen, SS. Lin, L.C. Lin and L.C. Lin

  56. The effect of different levels of single cell protien and urea in the ration on the performance and carcass trait of calves

    A.H. Alwash, S.L. Aziz and F.H. Fherib