1990

1 Carcass growth and characteristics

1. Effects of levels of barley in diets on meat quality of Awassi lambs

   E.J.A. Wahab, A.N. Al-Ani, S.A. Hassan and R.A. Al Jassim

2. Carcass composition of Mediterranean (Mediterráneo) Bubalus bubalis and Zebu (Nelore) Bos indicus breeds

   H.K. Arima, J.C.A. Mattos, C. Barbosa and E.T.F. Silveira

3. Effectiveness of commercial grading of live cattle as regards yield and carcass quality

   E. Bencomo, L. Chang, A.M. Gonzalez and E. Gonzalez

4. Characteristics of carcass and meat and their interdependence in three of our main breeds

   S. Cepin, M. Cepon and D. Skorjanc

5. Preliminary results of the composition of carcasses included in the Cuban pig carcass grid

   D. Cruz-Bustillo, A.M. Gonzalez, N. Prieto and M. Muñiz

6. Breed and sex bias in pig carcasses lean and fat content

   D. Cruz-Bustillo and M. Muñiz

7. Note on breed and sex bias on pig carcass grading in Cuba

   D. Cruz-Bustillo and M. Muñiz

8. Prediction of carcass lean percentage from fat and muscle measurements in different breeds, halothane sensitivities and conformation classes

   M. Gispert, M.A. Oliver, M.A. Tibau and A. Diestre

9. Relationship between carcass physical composition and carcass parts in fat tail lambs

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

10. Growth performance and body composition of Awassi lambs treated with progesterone

    S.A. Hassan, A.H. Hamra and E.J. Eatikad

11. Compositional variation of three lamb cuts

    D. Hopkins

12. Predicting the weight of cuts from mutton carcasses

    D. Hopkins, A. Roberts and K. Saunders

13. Differences between the progeny groups in the structure of swine body

    I. Juric, M. Djikic and S. Jovanovac

14. Meatiness of swine carcasses and qualitative properties of meat

    G. Kralik, A. Petricevik and I. Juric

15. An approach to carcass traits and liver and muscle composition in pigs fed sugarcane final molasses plus CrIII

    LY, Julio, Reyes José L. and Cruz-Bustillo, Diana

16. Comparison of carcass composition of ”Bob” and specified fed veal

    Malkus, L.A.; Specht, S.M.; Kinsman, D.M. and Bendel, R.B.

17. Sweet potatoes (Ipomoea batatas) in heavy pig fattening

    Manfredini, Manfredo; Badiani, Anna; Chizzolini, Roberto and Nanni , Nadia

18. Quantitative and morphologic studies of adipose tissue of early weaned lambs fed on sheep milk replacers

    Marinova, Penka; Voinova, Rosa; Profinov, Yanko and Chakarov, Peter

19. Effect of breed type on carcass quality of cull cows

    Muller, Lauro; West, Roger and Palmer, Arno Zane

20. Accuracy improvement of pig carcass composition estimation using a mathematical model

    Muñiz, Marisol and Cruz-Bustillo, Diana

21. Connection between the percentage of bones, muscle and fat tissue of swine carcasses

    Petricevic, Antum, Juric, Ivan and Kralik, Gordana

22. Connection of linear and weight measurements of lamb carcasses with grade of conformation

    Radovanovic, Radomir; Petrovic, Dragoslav; Cavoski, Dusan and Bojovic, Predtrag

23. Quality characteristics of meat from Awassi lambs as affected by slaughter weight and feeding level

    Rashid, Nafwal H. and Faidi, Arfan A.

24. Studying the influence of yeast preparation from Saccharomyces cerevisiae on pigs ageing and meat quality

    Rizvanov, Stefan, Katzarov, Damjan, Ivanov, Ljudmil and Ivanova, Penka

25. Lambs fattening under various protein and energy levels of the diet

    Shindarska, Zaprianka; Banskalieva, Veneta; Dimov, Vladimir and Dardjonov, Trifon

26. Perspectives and results of commercial crossing of dairy herds with beef sires on large scale operations

    Szucs, Endre; Csiba, Andras; ACS, Istvan and Ugry, Kornel

27. Development of method and automated system for registration and quality assement of beef carcasses

    Tatulov, Yu. V.; Lisytsyn, A.B.; Zakharov, A.N.; Mittelstein, T.M.; Sorokina; I.F. and Goroshko, G.P.

28. Animals’ growth stimulators on the basis of Bacillus mucilaginosus producing organism

    Vingradov, E.Ya.; Nyanikov, G.G.; Khuzin, KH. KH.; Belousov, A.A. and Rasulov, M.M.

29. Carcass characteristics and growth of farm animals

    T. Thornton

30. Carcass grading of cull cows and its relation with the nutritional and sensory quality of meat

    L.B. Lima, E. Bencomo, C. Casals, M. Nunez de Villavicencio and J. Gonzales

2 Biology and biochemistry of postmortem muscle

1. Biology and biochemistry of postmortem muscle. Status and challenges

   Cassens, R.G.; Lanari, M.C.; Mitsumoto, M and Mozdziak P

2. Acceleration of proteolysis in beef by addition of calcium ions

   Alarcon Rojo, Alma and Dransfield, Eric

3. Effect of a Clostridium histolyticum collagenase on the denaturation characteristics of beef intramuscular collagen

   Beltran, José Antonio, Bonnet, Madeleine, Ouali, Ahmed and Valin, Christian

4. The effect of temperature on the rigour mortis development of excised lamb muscles

   Beltran, José Antonio, Jaime, Isabel; ; Ceña, Pilar and Roncales, Pedro

5. Chemical and lipidic composition of the Spanish wild rabbit (Oryctolagus cuniculus)

   M.I. Cambero, L. De La Hoz, B. Sanz and J.A. Ordoñez

6. Studies on physical and chemical properties of chicken Surimi

   MT. Chen, SW. Pan and DC. Liu

7. Changes of HADH enzyme activity, muscle protein and other characteristics of porcine muscle caused by different freezing rates

   MT. Chen, PP. Tsai and WD. Yang

8. Free amino acids and dipeptides in porcine muscles

   M. Cornet and J. Bousset

9. The effect of storing raw meat under CO₂ on the visible texture of cooked muscle

   C.O. Gill and M. Penny

10. Tissue quality characteristics of pig meat obtained by intensive technologies of growing and feeding

    V.I. Ivashov, Yu.V. Tatulov,I.P. Nemtchinova, T.M. Ilyina and R.A. Khromova

11. Some functional properties of succinylated bovine haemoglobin

    K. Izumi, Y. Uetuki, H. Nakajima and Y. Okamoto

12. Determination of the molecular weight of partially purified thermostable muscle antigen using gel filtration technique

    E.K. Kang’ethe

13. Effect of electrostimulation on microstructure of meat

    S.I. Khvylya, A.A. Belousov, L.V. Khoulikovskaya and O.I. Rumynskaya

14. Consequences of androgen administration on indol and skatole concentration on backfat in male pigs

    C. Lopez Bote, G. Sancho, T. Reuvers, J.A. Garcia Regueiro, T. Antequera and J. Ventanas

15. Fatty acid composition of the lard, muscle and liver fat from Iberian pigs

    M.O. Lopez, L. De La Hoz, M.I. Cambero, E. Gallardo, J. Martin-Alavarez and J.A. Ordonez

16. Metabolic type of muscles and meat quality in stress-sensitive and stress-resistant pigs

    P. Marinova and P. Kamenov

17. 31P NMR study of post mortem changes in pig muscle

    A. Miri, A. Talmant, J.P. Renou and G. Monin

18. Influence of dietary fat and α-tocopherol supplementation on the fatty acid composition of pork and its susceptibility to lipid oxidation

    F.J. Monahan, D.J. Buckley, P.A. Morrissey, P.B. Lynch and J.I. Gray

19. Evolution of veal colour over time and parameters involved in the prediction of reflectance values for the purpose of grading carcasses

    S.A. Pommier, B. Lachance and C. Vinet

20. Effect of added fatty acids on heat-induced gelation of myosin

    K. Samejima, M. Ishioroshi and W.C.D. livera

21. Myoglobin content and a-hydroxyacyl-CoA-dehydrogenase activity of muscles as a tool to differentiate between fresh and thawed beef, skeletal muscles and offals of slaughter beef and veal

    F. Schwägele and K.O. Honikel

22. Anaerobic glycolysis rate and PSE condition in porcine longissimus dorsi muscle

    M. Severini, A. Vizzani and G. Cenci

23. Seal meat: A potential source of muscle food or waste

    F. Shahidi and J. Synowieki

24. Heat effects of the oxidation and the pyrolysis of total lipids extracted from various hog and cattle tissues

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

25. The effects of crosslinking introduced by a microbial transglutaminase on the heat induced gelation of Myosin B and on that of muscle proteins

    H. Yamada, M. Numata, T. Nakamura and M. Motoki

26. The influence of pH, Ca2+, concentration and temperature omn the proteolytic activity on myofibrils of CABP (Ca2+-activated neutral proteinase) isolated from lamb skeletal muscle

    P. Cena , I. Jaime, J.A. Bletran and Pedro Roncales

27. Characteristics of the meat of geese force-fed for foie-gras production

    O. Venegas, M. Martin, R.de Hombre and H. Bravo

3 Slaughter technology: Fresh meat and offal

1. Developments in fresh meat technology

   A.A. Taylor

2. Use of slaughtering by-products blends in sausage manufacture

   R. Diaz, C. Rodriguez, R. De Hombre, C. Casals, J. Alvarez and J. Duquesne

3. Use of modified starch for colourless globin from blood cells

   R. Diaz, Z. Villavicencio and S. Fernandez

4. Effect of low-voltage electrical stimulation on the tenderness of slowly refrigerated beef

   M. Garcia, C. Casals, G. Andujar and R. Castrillon

5. Consumer preferences for several lamb cuts

   D. Hopkins and K. Saunders

6. Sterilization of meal from meatworks waste in a cascading rotary dryer

   T.A.G. Langrish, R.B. Keey, C.O. Gill and J.E. Swan

7. Accelerated processing of pork loins

   A.J. Moller and E. Kirkegaard

8. Spleen protein concentrate utilization in frankfurters

   A. Perez, M.I. Lantero, F. Lago, M. Sevarez, R. De Hombre and E. Llama

9. pH changes of offal during storage

   E.K. Prost, E. Pelczynska and K. Libelt

10. Liver digest for microbiological uses

    C. Rodringuez, F. Barroetabeña, R. Zhurbenko and A. Varela

11. Utilization of beef heart for the obtainment of peptone for bacteriology

    C. Rodringuez, R. Zhurbenko, F. Barroetabeña and A. Varela

12. Physical-chemical quality traits of turkey breast muscles as affected by early post-mortem chilling rate

    F.J.M. Smulders, R.L.J.M. Van Laack, T.P. Blom and S.J.W. Hillebrand

13. Cold storage influence on the muscle proteins of vacuum packed chicken ham

    T. Tsvetkov, S. Bakalivanov and T. Bakalivanova

14. Effect of prolonged freeze storage at -20 °C on moisture lipid relationship in seven Egyptian beef, buffalo and mutton by-products

    M. Kamal, M.K.E. Youssef, M.K. Farag, A.A. Foad and S.I. Elsyad

15. Utilization of whole bovine blood as substrate for the obtainment of bacterial peptone

    R. Zhurbenko, F. Barroetabeña, C. Rodriguez and A. Varela

16. Industrial hot boning of beef carcasses in Cuba

    M. Carcia, E. Cencomo, C. Valladares and Hugo Santiesteban

17. Kinetics of beef carcass againg

    G.S. Mittal, K. Boakye and W.R. Usborne

4 Microbiology and hygiene

1. Hygienically appropriate time/temperature parameters for raw meat processing

   C.O. Gill and D.M. Phillips

2. Effect of inoculating lactic acid bacteria in decreasing populations of spoilage microorganisms in pork

   A.M. Chavez, A. Prado and I. Guerrero

3. Microbial development in curing of normal and DFD pork loins

   T.H. Groegaert and J. Van Hoof

4. Growth of Salmonella typhimurium and E. coli on high pH beef packaged under vacuum or carbon dioxide

   C.O. Gill and K.M. Delicacy

5. Quality, bacteriology and shelf life of thawed pork

   G.G. Greer and A.C. Murray

6. Hot boning and acid spray: a technology for developing countries?

   AM. Mathieu and M. Kapal

7. Studies on meat inoculated with two lactic acid strains as a means of decontamination

   E. Ponce and I. Guerrero

8. A study into the influence of salt level and sausage center temperature on quality and keepability of cooked sausage

   R.M. Salavatulina,, L.I. Lebedeva, N.A. Zhizhokina and T.V. Grishina

9. The occurrence of Listeria in slaughter houses and sausage producing plants

   M. Scheider

10. Shelf life of meat and meat products after a non-refrigerated transport

    C. Valladares, M. Garcia and C. Juan

11. The survival of Campylobacter jejuni on hot versus cold boned pork

    R.L.J.M. van Laack, F.J.M. Smulders, K.E. Dijkman and J.L. Johnson

12. Conditions affecting the growth of Staphylococcus aureus and enterotoxin production and detection in turkey meat

    I.M. Vicente Da Cruz, I. Fernandes and P.A. Brito

13. Microbiological stability in the manufacture of China bacon (La Rou)

    G.H. Wang, J. Dressel and L. Leistner

14. Heat Resistance of thermoduric enterococci isolated from frankfurter in Jamaiva

    C.L. Andre Gordon and M.H. Ahmad

5 Production management and process control

1. Research towards the use of robotics in meat processes

   P.N. Brett and K. Khodabandehloo

2. Management of plant for animal raw material processing at stochastic character of materials flows

   Yu.A. Ivashkin, A.V. Borodin and S.A. Shutov

3. Qualimetric model for meat raw materials quality evaluation

   V.I. Ivashov, V.A. Andrejenkov, L.V. Aljekina, Yu.A. Ivashkin, A.V. Borodin and S.A. Shutov

4. Problems of the productivity of labour in the meat industry

   I. Karaivanova, A. Hadzistojcheva, L. Stefanov and L. Panova

5. Goose liver classification by multivariate analysis

   M. Nuñez and M. Margarita

6. Value of Cuban hog carcasses

   N.E. Prieto and D. Cruz-Bustillo

7. Accelerated processing: Economical considerations

   R.L.J.M. van Laack, F.J.M. Smulders and J.G. Van Logestijn

8. Trading livestock according to estimated lean meat yield

   I. Whan and T. Thornton

9. Strategic variables, processes and technology in the meat production system – current trends and research requirements

   G. lorenz

6 Heat treated meat products

1. The many effects of heating on meat

   E. Puolanne

2. An inhibition of TBA formation in cooked and uncooked lamb and chicken patties using α-tocopherol

   F.M. Abu Salem and M.M. Saad

3. Three Portuguese country style sausages

   A. Barreto, M. Ferreira and J. Ouakinin

4. Production of cooked meat products – Possibilities for improvement

   M. Chakarov, A. Daskalova and V. Vladov

5. Use of big size containers for cured canned meat

   R.M. De La Mella, R. Santos, P. Cerezal, V. Acosta, R. De Hombre and E. Barrero

6. Factors affecting the colour stability of cured cooked meat products

   J. Farkas, G. Urbanyi, V. Mihalyi, E. Rekasi and K. Incze

7. Studies on the microflora of sterilised canned dishes

   G. Glavev and D. Dinchev

8. Effect of the amount of residual nitrite and vacuum level on color stability in pre-packaged cooked ham: chemical aspects

   R. Goutefonga, J. Tran and Y. Sanlaville

9. Influence of liquid plasma, pre-gelated plasma (raw livex) and white livex processed from stabilised pig blood plasma on quality of model comminuted scalded sausages

   A. Jarmoluk, Z. Duda and K. Grudka

10. Effect of stress susceptibility of hogs and processing treatments on the quality of pork products

    C.L. Knipe, M. Voyakin, J.G. Sebranek and R.A. Rust

11. Morphological aspects of lysosome study at electro-mechanical treatment of beef muscle

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

12. Evaluation of goose meat products

    M. Martin, H. Sarduy, H. De Hombre and H. Bravo

13. Effect of the processing technology on the quality parameters of cooked ham

    WD. Müller

14. Effect of extra pressure during thermal treatment on physico-chemical and histological parameters of ham quality

    E.F. Oreshkin, S.I. Khvylya and S.V. Rudenko

15. Heating rate of muscle homogenates containing higher amount of water

    P.M. Radetic, M.D. Suvakov and Miomir Cvetkovic

16. Rheologic characteristics of the combination native starch-commercial carrageenan in water and saline solutions

    M. Ramos, M.A. Guerra, R. De Hombre, L. Chang and A. Leyva

17. Effects of using mechanically separated chicken meat (MSCM) on physical and sensory characteristics of batter and breaded patties

    E.T.F. Silveira, N.J. Beraquet, H.K. Arima, R. Deliza, S.D. Da Silva and I. Shirose

18. ‘Technological” shelf life of heated treated, frozen and stored meat

    S. Tojagic and J. Popov-Raljic

19. The use of physical effect methods for salt curing of horse flesh

    E.T. Tuleuov, K.Zh. Amirkhanov, V.I. Vorobjev and M.A. Mirzabajev

20. Meat products deformation during heating

    S.N. Tumenov, A.V. Gorbantov, A.V. Kosoi and E.T. Spirin

21. Effect of a bacterial enzyme preparation on the technological properties of low-functional muscles

    K. Vulkova and K. Boshkova

22. Morphological changes in structureless sausages prepared from enzymatically modified beef hearts

    K. Vulkova, A. Kostov, M. Zhikov and S. Danchev

23. Study on the functional properties of sunflower protein concentrate with a view to its application in cooked sausages. I. Water holding capacity and solubility study

    K. Wassilev, N. Kamberov and N. Marinska

24. Study on the functional properties of sunflower protein concentrate with a view of its application in cooked sausages. II. Emulsifying ability and emulsion stability

    K. Wassilev, N. Marinska and N. Kamberov

25. Application of a sunflower protein concentrate in cooked non-durable sausages. I. Concentrate effect on the functional properties of the stuffing mass and finished product yield

    K. Wassilev, K. Vulkova, B. Kinan, B. Jordanov and S. Danchev

26. Application of a sunflower protein concentrate for the production of cooked non-durable sausages. II. Effect of the concentrate on the structural and mechanical properties and the chemical composition of the end product

    K. Wassilev, K. Vulkova, P. Alexiev, B. Jordanov and S. Danchev

27. Study on the processing technique of Pipa cured chicken

    M. Xianmin, M. Lizhen, J. Fuhu, Z. Lin and L. Naiyu

28. Effect of substituting fat with pea fiber on the functional properties of emulsion type sausage models

    P. Zeuthen and L.H.S. Baruch

29. The effect of protein ingrediment application on cured product quality

    M.A. Guerra, M. Ramos, G. Andujar, A. Leyva and R. Castillo

30. Determination of an optimal low level electrical stimulation treatment required to maximize selected quality and yiekld factors in a boneless prerigor cure sectioned and formed ham roast

    A.J. Bedinghaus, H.W. Ockerman, N.A. Parett, R.F. Plimpton and M-T. Chen

31. Determination of an optimal tumbling treatment required to maximize selected quality and yiekld factors in a boneless prerigor cure sectioned and formed ham roast

    A.J. Bedinghaus, H.W. Ockerman, N.A. Parett, R.F. Plimpton and M-T. Chen

32. Protein-lipid interactions and the function of the interfacial protein film in raw meat batters

    A. Gordon, S. Barbut and S. Smith

33. Processing of high pH meat from young bulls

    T.L. Hald

34. Phosphates and antioxidants as cryoprotectants in meat batters

    G.S. Mittal and S Barbut

35. Effects of tumbling speed and cumulative revolutions on restructured ham

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

36. Use of collagen-rich offal in meat products

    D. Ferez, O. Venegas, H. Herrera, R.de Hombre and C. Fernandez

7 Meat, meat products and nutrition

1. Heme iron fortified foods production

   R. Diaz, S. Fernandez, P. Reyes, M. Pardo, M. Sevares, J. Ochoa and I. Pratts

2. Dietary meat products with optimised compositions

   S. Dragoev, M. Popivanova, S. Danchev, K. Wassilev and B. Jordanov

3. Use iron fortified foods in human nutrition

   S. Fernandez, E. Martin, J. Carnot, R. Diaz, L. Jimenez and M. Valdivia

4. Nutritional evaluation of bovine spleen and liver concentrates

   M.I. Lantero, A. Perez, I. Martin, D. Valdes and M. Abreu

5. Influence of processing and one year storage on biological value of canned luncheon meat pork

   A. Mikulic, J. Pavlicek, V. Pazout, P. Polak, M. Vavrova, S. Zima and I. Ingr

6. Evaluation of biological effectiveness of sausages with modelled amino acid and fatty acid compositions

   I. Popov, S. Dragoev, H. Hristov, Nikola Boyadjiev, M. Popivanova and B. Jordanov

7. Changes of selected quality parameters of cured, smoked, raw pork-loin during storage at near cryoscopic temperature

   T. Szmanko, Z. Duda and J. Kuba

8. Method for yield and application of combined protein preparation in meat products manufacture

   Z. Tsaneva and N. Tjutjundziev

9. Influence of sublimation drying of amino acid composition of ready-to-eat products

   E. Tsvetkova, B. Jordanov and F. Ribarova

10. The utilisation of horseflesh in the manufacture of uncooked sausages

    E.T. Tuleuov, V.I. Vorobjev, A.S. Bolshakov, S.N. Ualijev and N.A. Apsalyamov

11. Application of combined protein preparations in dietary meat products

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

8 Fermented and intermediate moisture products

1. Fermented and intermediate moisture products

   L. Leistner

2. Optimization of the process of drying sausage products with the help of water activity index

   U.Ch. Chomanov and M.A. Mirzabajev

3. Changes in the extractability of protein and lipids from dry-cured ham during ripening

   J.J. Cordoba, T. Antequera, C. Garcia, C. Lopez-Bote, J. Ventanas and M.A. Asensio

4. Comparative studies on starter bacterial preparations from freeze-dried one-species and mixed cultures of Micrococcus and Lactobacillus

   T. Dimitrova, R. Kozhuharova and I. Iankov

5. Application of bacterial concentrates in the manufacture of smoked beef products

   G.A. Eresko, I.I. Timoshhuk and T.M. Shaposhnikova

6. Biotechnological method for production of sausages without casings by using a mixed broth culture

   R. Kiseva and J. Pampulova

7. Proteolytic and lipolytic breakdown during the ripening of Iberian hams

   C. Lopez Bote, T. Antequera, J.J. Cordoba, C. Garcia, A. Asensio and J. Ventanas

8. Thermodynamic and water exchange characteristics determining the optimal regimes of sausage drying and storage of meat products in casings (packs)

   A.V. Lykova, V.I. Stepanchuk and V.V. Vagin

9. Chemical characteristics of ”Alheira” – a Traditional Portuguese sausage

   C. Martins and L.M. Fernandes

10. Antioxidative activities of spices in intermediate moisture meats

    R. Mendiolera, D. Ledward and R.A. Lawrie

11. Study of a traditional dry beef product: ”Uzicka Prsuta”- Processing, quantitative and qualitative characteristics

    R. Radovanovic, D. Cavoski, D. Velickovic amd G. Carapic

12. Ultrastructure analysis in Spanish dry-cured ham: Dry-cured effect upon principal muscles in ham during post salting stage

    E. Sayas-Barbera, J.A. Perez-Alvarez, N. Lopez-Anton

13. The effect of chopping conditions on dry sausage metabolism

    A. Verplaetse, S. Van Hoye and D. Demeyer

14. A study on the process of drying or ageing of raw-dried sausages from chopped meat using a starter culture

    K. Wassilev, G. Kertelov and K. Boshkova

15. Preparation of fermented sausages by Lactobacillus

    M. Xian-Min, Z. Shu-Quan, L. Nai-yu and M. Li-Zhen

16. Effect of nitrate and ascorbate on color and color stability of dry, fermented sausage using “black slopping”

    G. Ally, D. cours, D. Demeyer, A. Verplaetse and F. Vandendriesse

17. Starter culture characterization using a model system

    A.E. Olsen

9. Analytical methods

1. Definition and measurement of meat quality

   K. Hofmann

2. Cadmium contents in Cuban meat products

   G. Beltran Llerandi, R. Menendez,V. Cordova, C. Garcia, M.O. Garcia-Roche, L. Perez and O. Torres

3. Automated spectrophotometric determination of nitrate and nitrite by hydrazine reduction in aqueous solutions and extracts of meat and meat products

   J. Czegledy-Janko, E. Nagy and V. Mihalyi

4. Monitoring and meat quality

   E. Dransfield

5. Low volatile nitrosamine in some Cuban canned meat products

   M.O. Garcia Roche, J. Culik, Z. Rossnerova, L. Vessely and V. Kellner

6. Instrumental method of sausage meat and finished sausages consistency control

   T.V. Kosaya, A.N. Abramov, G.T. Tumenova and V.V. Vagin

7. Use of an indirect ELISA to asses meat proteins denaturation by heat

   M.L. Marin, C. Casas and J.A. Ordonez

8. An autoanalyzer system with double channel for the determination of muscle protein and connective tissue protein

   E. Nagy, J. Czegledy-Janko, V. Mihalyi and L Kormendy

9. ELISA-A sensitive and economical test for detection and quantification of non meat proteins in heated meat products

   C. Ring

10. Application of the laws of thermodynamics for fast evaluation of water activity in biological systems

    I.A. Rogov, U.Tch. Tchomanov and A.U. Kamerbayev

11. The 2-thiobarbituric acid (TBA) acid methodology for the evaluation of warmed over flavour and oxidative rancidity in meat products

    F. Shahidi

12. Development and investigation of the new express method for the analysis of meat and milk components concentration

    V.I. Svinzov and B.N. Ivanov

13. Confocal scanning laser microscopy of meat products

    P.D. Velinov, R.G. Cassens, M.L. Greaser and J.D. Fritz

14. Fluorescence microscopy of meat products

    P.D. Velinov, R.G. Cassens, M.L. Greaser and J.D. Fritz

Workshop 2 Irradiation of meat and meat products

1. Effect of gamma radiation on microbial load of beef burger during cold storage

   M.M. Abd El-Baki, F.M.M. El-Zayet, M.Z. El-Fouly and B. Youssef

2. Effect of Gamma radiation on the fatty acid composition of lamb and pork produced from radiated animals

   E. Pyotrovska, K. Vulkova, T. Zlatev and S. Danchev

3. Effect of Gamma radiation on the structural and mechanical properties of meat from radiated lambs

   K. Vulkova, E. Pyotrovska, S. Danchev and T. Zlatev