1991

1. Table of contents

1. GROWTH, CARCASS CHARACTERISTICS AND MEAT QUALITY

1. Session 1 abstracts
2. Invited paper: Growth, carcass characteristics and meat quality

   M.E. Dikeman

3. Scientific study and development of meat-barian – a traditional food product of the Indian sub-continent

   H. Ahmad

4. Effect of diet on pH and colour of meat in young bulls

   P. Alberti, C. Sañudo and P. Santolaria

5. Meat quality of “Mediterrâneo” Bubalus bubalis and “Nerole” Bos indicus breeds

   H.K. Arima, J.C.A. Mattos, J.M.C. Della Torre, E.T.F. Silveira and M.C. Gazetta

6. Effect of Clenbuterol on lipid metabolism in fattening lambs

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

7. Relationship between halothane status and meat quality in landrace and large white pigs

   P. Barton-Gade and M. Baltzer

8. Influence of age, strain and breeding method on the eating quality of broiler chickens

   A. Bastiæns, C. Deroanne, G. Carletti and R. Zayan

9. Reflectance measurements of intra-muscular fat and color of beef meat in the visible and near infrared range

   G. Beck, R. Dürr and H. Eichinger

10. The effect of ageing on the eating quality of normal pork loins

    C. Bejerholm

11. Pork quality as affected by animal age and meat colour

    Ph. Berge, C. Touraille, R. Boccard, R. Fournier and M.C. Bayle

12. Carcass quality and water in some muscles of chinchilla rabbit fed with substratum remained after the production of Pleurotus Pulmonarius mushrooms

    R. Bozak, S. Muzik, I. Juric and M. Dikic

13. The influence of the genotype of the sire and dam on beef tenderness

    J.F. Bruyn, R.Y. de Naudé, J.H. Hofneyr and H.H. Meissner

14. An in vivo predictive test for meat quality in pigs

    K.S. Cheah, A.M. Cheah, R. Lahucky, J. Mojto and J. Poltarsky

15. On-line objective evaluation of pork quality

    R. Chizzolini, G. Delbono, E. Novelli, S. Pongolini and P. Rosa

16. Principles for future payment of pigs

    C. Claudi-Magnussen

17. Effects of several diets on the chemical and fatty acid composition of rabbit meat

    A. Cobos, M.I. Cambero, J.A. Ordoñez and L. Hoz

18. Virginiamycin and growth performance in beef cattle

    G.M. Crovetto, L. Rapetti, A. Tamburini and E. Boselli

19. Grading beef carcasses on the meat heam iron content

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

20. The suitability of measurement points and carcass traits for estimating the main tissue composition of beef carcasses

    G. Engelhardt

21. Finishing effect on carcass composition and meat quality in Frisian young bulls

    S. Gigli, A. Carretta, S. Failla and A. di Giacomo

22. Some characteristics of Egyptian lamb meat

    K. Hammadi and A. Awad

23. Effect of moderate indoor exersise on carcass composition, meat quality and muscle enzyme activities in pigs

    I. Hansson, K. Lundström, A.-C. Enfält, A. Karlsson, B. Essen-Gustavsson and J. Håkansson

24. Quality characteristics of Angus beef for the Japanese market derived from different sources

    D. Hopkins

25. Liveweight gain and carcass characteristics of lambs grazing two rape varieties

    D. Hopkins and D. Johnson

26. Boneless mutton: Factors foundational to real price setting

    D. Hopkins, A. Roberts and K. Pirlot

27. Estimation of EC-lean meat percentage in major cuts of pig carcasses besed on multiple measurements of fat thickness with the Hennessy Grading Probe 2

    B. Hulsegge, P. Sterrenburg and G.S.M. Merkus

28. Mechanisms of improving the prediction of carcass composition using subcutaneous fat thickness

    E.R. Johnson and R. Priyanto

29. The use of saleable beef yield as a scientific parameter

    E.R. Johnson, D.G. Taylor and D.P. Meehan

30. Muscle characteristics in relation to technological meat quality and meat quantity in pigs

    A. Karlsson, A-C. Enfält, B. Essen-Gustavsson, K. Lundström, I. Hansson, L. Rydhmer and S. Stern

31. Variation of lightness and exudation among ten porcine muscles

    R.G. Kauffman, R.D. Warner and R.L. Russell

32. Effect of type of feed and feeding on the meat quality and yellowness of the fat in cows

    S. Klastrup and L.R. Jensen

33. System of carcass grading in meat industry

    V. Krastanov

34. Total body electrical conductivity as a research tool in pork carcass evaluation

    C.H. Kuei, J.C. Forrest, A.P. Schinckel and M.D. Judge

35. On the valididty of several tests for assessing waterholding capacity of fresh pork after refrigerated storage

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

36. Chilling rate and pork quality – an orientation

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

37. Relationship between dietary fat and fatty acid composition of subcutaneous and muscular fat in heavy pigs

    M. Manfredini, A. Badiani and N. Nanni

38. Effect of testosterone and estradiol added in the feed on skatole and boar taint level in entire male backfat

    H.P. Mortensen

39. Carcass and meat quality of cattle and buffalo (Bubalus bubalis)

    L. Müller, L.F. Aguire, J. Restle and Z. Perobelli

40. The evaluation of qualities of beef with standard simulation models: A method for evaluating the degree of marbling beef

    H. Nakai, T. Ikeda, S. Ando and R. Tanabe

41. The quality of pork produced in Estonia

    M. Rei, V. Kirikall, V. Luts and H. Koppel

42. Assessment of rapid method for determining water holding capacity of meat

    R. Sakara, T. Deguchi and Y. Nagata

43. Meat quality of pigs of different origin of the old and New States of the Federal Republic of Germany

    L. Schöberlein and G. von Lengerken

44. Effect of clenbuterol on growth, food efficiency and carcass composition in fattening lambs

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

45. Relation of colour versus conformation and fatness score as a result of veal classification in the Netherlands

    P. Sterrenburg and B. Engel

46. Reproducibility of colour score as a result of classification of veal in the Netherlands

    P. Sterrenburg, H. Nijeboer and Tj. De Boer

47. Certain aspects of pork quality

    Yu.V. Tatulov, I.P. Nemtchinova and R.A. Khromova

48. Free range pigs: carcass characteristics and meat quality

    P.G. van der Wal

49. Studies on meat eating quality from chinese loping, landrace and their crossbred pigs

    H. Xiong and M. Luo

2. PRESLAUGHTER HANDLING AND SLAUGHTER TECHNOLOGY

1. Session 2 abstracts
2. Invited paper: Pre-slaughter animal handling and fresh meat processing: an update: am update

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

3. The effect of rapid chilling on beef quality

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

4. The effect of transportation distance and preslaughter lairage time on the pigment quality

   P.O.V. Culay, J.M. Ourique and S. Nicolaiewski

5. Antemortem stress and the variance of blood metabolites, cortisol and catecholamines in cattle

   H.M. Eichinger, M. Goldberg, B. Krieglstein, S. Roiger and G. Beck

6. The effect of feedstuff composition, sex and day of slaughter on pork quality

   G. Eikelenboom and A.H. Bolink

7. Variation in pig muscle Longissimus dorsi glycolytic potential during transport in lairage – In vivo studies

   X. Fernandez, M. Mågård and E. Tornberg

8. Pre-slaughter CO2 – anaesthesia in swine – Aspects upon neurophysiology and animal welfare

   A. Forslid

9. Electrical stunning in cattle and sheep: Electrode placement and effectiveness

   K.V. Gilbert, C.J. Cook and C.E. Devine

10. Handling problems caused by excitable pigs

    T. Grandin

11. Incidence of pH1 < 6,00 in the Mm. longissimus thoracis et lumborum of pig carcasses in South Africa

    P.H. Heinze, J.F.G. Klingbiel and J.D. Snyman

12. Effect of transport on porcine stress

    M. Honkavaara

13. Obtaining tender meat by rapid chilling of light lamb carcasses

    I. Jaime, J.A. Beltran, P. Ceña and P. Roncales

14. The effect of marbling, electrical stimulation and post-mortem aging on the palatability of beef rib eye steaks

    S.D.M. Jones, L.E. Jeremiah, A.K.W. Tong, S. Lutz and W.M. Robertson

15. The effect of blast chilling on carcass weight changes and pork muscle quality

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

16. The locomotion behaviour of slaughter pig groups passing a Hoenderken-single-file race of different length of width

    M. Kleibs, R.-b. Laure and L. Schöberlein

17. Stunning of pigs with a high pressure waterjet

    E. Lambooij

18. Simultaneous heat and mass transfer during beef carcass chilling

    G.S. Mittal and P. Mallikarjunan

19. Structural and biochemical changes during aging of hot deboned and electrical stimulated bovine muscles

    M. Petrovic, B. Zlender, L. Petrovic and J. Milin

20. Edible surface coating for the reduction of weight losses from carcasses and cuts – 2

    V.H. Powell and J. Stark

21. Applicability of skatole measurement in boar fat as a rapid method in the slaughtering procedure

    A. Stolle and H. Sedlmeier

22. Antemortem stress and chicken broiler meat quality

    T.G. Uijttenboogaart, F.J.G. Schreurs and D.L. Fletcher

23. A note on the influence of ambient temperature at slaughter on pig meat quality

    P.D. Warriss

24. Present situation and reformation prospects of meat refrigeration technology in Chine

    Y.-H. Yang and S.-L. Zhao

3. MUSCLE BIOLOGY AND BIOCHEMISTRY

1. Session 3 abstracts
2. Invited paper: Muscle biology, post mortem muscle biochemistry and consumer meat acceptance

   C. Valin, G. Monin, A. Ouali and M. Ferrara

3. Microsomal lipid peroxidation in relation with oxidation of bovine myoglobin

   M. Anton, P. Gatellier and M. Renerre

4. Myofibre composition and metabolic aspects in different strains of Belgian white-blue bulls and their relation to meat colour

   P. Batjoens, L.O. Fiems, J. van Hoof, T. van Vooren and D. Vereecke

5. The degradation of tripolyphosphate in the meat matrix

   E. Bianchi, A. Cantoni, C. Consiglieri and L. Ippoliti

6. Degradation of several high molecular weight muscle proteins by calpains I and II mimics changes occuring throughout lamb meat aging

   P. Ceña, J.A. Beltran, I.Jaime and P. Roncales

7. Post-mortem shortening of lamb Longissimus dorsi oxidative and glycolytic fibres as affected by temperature, muscle region and skeletal restraint; its relation to meat tenderness

   P. Ceña, I. Jaime, J.A. Beltran and P. Roncales

8. Protein extraction of pig muscle in concentrated salt solutions

   E. Dilber-van Griethuysen and P.J. Knight

9. Post mortem changes of glycoconjugates in meat

   K.H. Eggen and W.E. Buer

10. Adenine nucleotide breakdown products in muscle at slaughter and their relation to meat quality in pigs with different halothane genotypes

    B. Essen-Gustavsson, K. Karlström, K. Lundström and R. Pösö

11. Ultrastructural post mortem changes in myofibrillar structure of normal halothane sensitive pigs

    M. Estrade, E. Rock and X. Vignon

12. Enhancement of myoglobin autoxidation induced by phospholipids extracted from beef muscles of various metabolic types

    C. Genot, M.N. Borrel, B. Metro, G. Gandemer and M. Renerre

13. Cathepsin D activity as an index of curing time for Spanish dry-cured ham

    M. Gil, M. Gispert and C. Sarraga

14. Tenderness of different muscles cooked to different temperatures and assessed by different methods

    A.E. Graafhuis, K.O. Honikel, C.E. Devine and B.B. Chrystall

15. Relationships between pH and extracellular space change in post mortem muscle of calf

    F. Guingot, X. Vignon and G. Monin

16. Stress testing effects on blood lipid concentrations and organ lipid composition of different genotypes of swine

    S. Hartmann, W. Otten and H.M. Eichinger

17. Effect of beta-antagonists on composition of pork longissimus muscle

    H.B. Hendrick, K.J. Fennewald, M.E. Bailey, H. Heymann, T.P. Mawhinney, C.H. Chand and D.H. Wallace

18. Influence of age, sex and feeding regimes of cattle on biochemical changes post mortem, sarcomere length and water-holding capacity of various muscles

    K.O. Honikel and K. Potthast

19. The influence of polyphosphates having different chemical nature on the state of structure of myofibrillar proteins and collagen of intramuscular connective tissue of PSE pork. Part 1. The influence of different polyphosphates on myofibrillar proteins of PSE pork

    V.I. Ivasov, M.A. Borisova, R.A. Khromova and V.L. Shnyrov

20. The influence of polyphosphates having different chemical nature on the state of structure of myofibrillar proteins and collagen of intramuscular connective tissue of PSE pork. Part 2. The influence of different polyphosphates on collagen on intramuscular connective tissue of PSE pork

    V.I. Ivasov, M.A. Borisova, R.A. Khromova and V.L. Shnyrov

21. Meat colour in loin and ham muscles of normal meat quality from Hampshire, Swedish Landrace and Swedish Yorkshire pigs

    G. Johansson, E. Tornberg and K. Lundström

22. The effect of sample/water-ratio and added salt on the buffering capacity of meat

    R. Kivikari

23. Effects of preslaughter anaesthesia on meat quality characteristics from pigs of different halothane genotypes

    R.E. Klont

24. Ultrastructural changes in normal and DFD muscle tissue during electro-mechanical treatment of beef

    L.S. Kudryashov, L.V. Gorshkova,Buslaeva, A.S. Bolshakov and V.G. Boreshov

25. Crosslink type and tensile strength of collagen

    L.B. Kurth and D.J. Horgan

26. Hydrophobicity variation of meat proteins upon thermal treatment

    M.L. Marin, C. Casas and I. Cambero

27. Effect of electrical stimulation and higher temperature conditioning on tenderness of bovine semitendinosus muscle

    J. Mielnik, E. Pospiech and K.I. Hildrum

28. Effect of electrical stimulation on peptides, amino acids and ATP related compound of beef muscle

    M. Mikami, M. Sekikawa and H. Miura

29. Histological characteristics of different muscles of pigs influenced by dietary levels of lysine

    F. Nicastro and G. Maiorano

30. Oxidative changes in vacuum packed cured and salted meat products

    H.-J.S. Nielsen and M.K.B. Kemner

31. Effects of conditioning on the content and behaviour of proteins and peptides in sarcoplasm of Japanese black cattle

    T. Okayama, M. Yamanoue and I. Nishikawa

32. The influence of low temperature, type of muscle and electrical stimulation on the course of rigor and tenderness of two beef muscles

    U. Olsson, C. Hertzman and E. Tornberg

33. Effects of n-3 fatty acid supplementation on lipid composition in muscle, subcutaneous fat, liver and kidney of swine

    W. Otten, C. Wirth and H.M. Eichinger

34. Phospholipid- and fatty acid pattern influenced by genetic and nutritional factors in pig hear muscle

    W. Otten and H.M. Eichinger

35. Osmotic pressure changes in postmortem bovine muscles: factors of variation and possible causative agents

    A. Ouali, X. Vignon and M. Bonnet

36. Protein changes on heating and their influence on water-binding capacity of meat

    E. Pospiech and K.O. Honikel

37. Muscle structure, protein metabolism, and nucleic acid content in response to pST in pigs

    Ch. Rehfeldt, R. Weikard and K. Ender

38. Post mortem evolution in the Pectoralis superficialis muscle from two turkey breeds: a relationship between pH and colour changes

    V. Sante, G. Bielicki, M. Renerre and A. Lacourt

39. Influence of post mortem changes, transport and cutting on the electric conductivity measurements in pork

    F. Schwägele

40. Halothane and putative second messenger agents enhance the release of intacellular Ca2+ in hepatocytes prepared from swine sesceptible to malignant hyperthermia

    M.J. Seewald, H.M. Eichinger, G. Powis and P.A. Iaizzo

41. Porcine skeletal muscle culture: a basic method for physiological and biochemical examinations on the cellular level

    M.J. Seewald, H. Brinkmeier, H.M. Eichinger and R. Rüdel

42. The influence of constant rigor temperature and storage time on the internal reflectance (FOP) in pork muscle

    G. von Seth, E. Tornberg and B-M. Möller

43. A trial for early prediction of PSE and DFD pigmeat by measuring pH and the percentage of PAS-positive fibres

    M. Severini, M. Trevisani and A.R. Loschi

44. Encapsulation of the cooked cured-meat pigmeat and irradiation of nitrite-free cured products

    F. Shahidi, R.B. Pegg and K. Shamsuzzaman

45. Certain influences on the histomorphological properties of muscle fibers in bulls of simmental breed and crossbreeds with Motbeliarde breed

    D. Skorjanc, A. Hraste, I. Erzen and S. Cepin

46. A further look at the effects of growth hormone on morphological muscle characteristics in pigs

    M.B. Solomon, N.C. Steele, T.J. Caperna and V.G. Pursel

47. The effect of commercial starter cultures and three carbohydrate types on some properties of Turkish sucuk

    S.O. Tömek and M. Serdaroglu

48. Application of 31P-NMR to measure the biochemical characteristics of the postmortem muscle of PSS pigs

    W.-D. Yang, M.T. Chen and D.-Ch. Lin

49. Fractionation and characterization of proteinase inhibitors from bovine skeletal muscle

    M. Zabari, M. Berri, P. Rouchon and A. Ouali

50. Study of glucose-6-phosphate isomerase from pig skeletal muscle

    S.-Y. Zeng

51. Contents of heme iron and nonheme iron in pig muscle and effects of heating and chemical treatment on these contents

    H. Zhang, E. Na and Y. An

4. MICROBIOLOGY AND HYGIENE

1. Session 4 abstracts
2. Invited paper: Hazard analysis and critical control point programmes in relation to slaughter hygiene

   B.M. Mackey and T.A. Roberts

3. A microbiological method for identifying irradiated frozen chicken

   D.O. Alonge

4. Growth profiles of Vibrio species isolated from Danish curing brine

   H.J. Andersen and L.L. Hinrichsen

5. Prediction of bacterial penetration into carcass tissues during washing

   M. Anderson, R. Marshall and J. Dickson

6. Isolation of Campylobacter species from meat

   A. Arwana and Promberger

7. Pollution control of cooking liquor from abbatoir offal and meat waste by ultrafiltration: a derived source of animal protein and a nutritional broth for microbial culture media

   A.S. Barreto, M.F. Ferreira, J.S. Ouakinin and A.M.R. Ribeiro

8. Effect pf spices on the growth and the acid production of Lactobacillus plantarum

   K. Boschkova and D. Todorova

9. Microbiological measurements of hygiene in Danish abattoirs

   H. Christensen and R. Sørensen

10. Confocal scanning laser microscopy of contaminated pork muscle surfaces

    P. Delaquis, C. Gariépy and D. Montpetit

11. The official bacteriological meat examination in Germany with special regard to clostridia – present status and tendencies

    H. Eisgruber

12. Shelf life extension of vacuum packaged Vienna sausages by in-package pasteurization

    A. von Holy and W.H. Holzapfel

13. The effect of different starter cultures in spreadable raw sausage

    P.G. Klettner and F.K. Lücke

14. Effect of carbon dioxide packaging on ropiness observed in meat products

    H. Korkeala, M. Rahkio, J. Ridell and P. Mäkelä

15. Heat and cold inactivation of Toxoplasma gondii in meat

    A.W. Kotula, J.P. Dubey and A.K. Sharar

16. Direct epifluorescent filter technique as a rapid method in microbiological quality assurance of meat and meat products – experience in practice

    J. Kyllarova and J. Lukasova

17. Influence of anaerobes on volatiles accumulating in vacuum-packaged beef

    R.H. Madden and G. Bolton

18. Chemical and microbiological changes in British fresh sausage

    R. Mendiolea, P. Johnson and A.J. Taylor

19. Biochemical and genomic characteristics of Micrococcaceae from French dry sausages

    M.C. Montel, R. Taylon, M. Cantonnet and J. Fournaud

20. Effect of chitosan-acetic acid mixture on the growth of bacteria in non-vacuum packaged pork stored at temperature of 10 oC or 20 oC

    Q.-X. Nan, T.-H Wang and Y.-W. Zhong

21. Meat products made of coarsely ground meat: Survival of lactic acid bacteria and pseudomonads after heat treatment

    E. Petäjä

22. combined effect of packaging and fermentation in increasing meat shelf-life

    E. Ponce Alquicira, A. Prado Barragan and I. Guerrero Legarreta

23. Spoilage microflora succession on lamb carcasses at chill temperatures

    M. Prieto, A. Otero, M.R. Garcia, E. Gonzales and B. Moreno

24. Fate of Listeria monocytogenes and Salmonella in flaked unwashed and color-modified turkey

    W.P. Pruett, P.P. Graham, J.A. Marcy, N.G. Marriot and N.R. Krieg

25. Listeria monocytogenes in Frankfurters and ready-to-eat sliced meat products

    S. Qvist and D. Liberski

26. The combined effect of cooking and storing temperatures on the quantities of aerobic bacteria in cooked sausage

    S. Rahkonen and S. Kaitala

27. Relative bacterial levels at different sampling sites of beef carcasses measured with Ølgaard method

    J. Ridell, H. Korkeala and M. Rahkio

28. Selected characteristics of a bacteriocin from Lactobacillus sake 449

    J.M. Rodriguez, O.J. Sobrino, W.L. Moreira, L.M. Cintas, M.F. Fernandez, B. Sanz and P.E. Hernandez

29. Factors affecting growth and survival of Salmonella in fermented salami manufactured under Austalian conditions

    B.J. Shay and L. Aitken

30. Effect of elastase from alkalophilic Bacillus strain on the tenderization of beef meat

    H. Takagi, M. Kondou, T. Hisatsuka and M. Yamasaki

31. Blood powder irradiation for improving hygiene quality

    C. Valladares, R. Espinosa and M. Martin

32. Meat inspection and microbiological diagnosis on local anthrax of pigs

    W.-Y. Yang and P.-Y. Lin

33. Salmonellae occuring in animals slaughtered in Assiut, Upper Egypt

    H. Youssef, A. Lotfi, Y. Hefnawy, A.-H. Abou-El Kassim and S. El-Sawy

5. MEAT PROCESSING: COOKED PRODUCTS

1. Session 5 abstracts
2. Invited paper: Meat processing: Cooked products

   G.F. Hammer

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

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

4. Studies on mechanical treatment possibilities of the meat batter to reduce salt content in non-structured sausages

   P. Aleksiev, M. Zhikov and P. Velinov

5. Beefrimi, a surimi-like product from Indian buffalo meat

   A.S. Babji and Z. Osman

6. Stabilization of cooked meat flavor with Maillard reaction products

   M.E. Bailey, A.D. Clarke, H.B. Hedrick, S.Y. Shin-Lee and G.K. Choate

7. The study of meat products flavourings developes on the basis of spicy oils and meat flavour based on Malliard reaction

   A.A. Belousov, V.A. Andrejenkov, G.L. Solntseva, N.V. Romanova, I.I. Afanasyeva and V.I. Kalugina

8. The use of edible fibers as carriers of essential oils of spices for sausage items manufacture

   A.A. Belousov, V.A. Andrejenkov, G.L. Solntseva, N.A Urosova, O.V. Tchernova, Y.V. Mayevsky, V.T. Lukyanov and A.L. Peshekhonova

9. Effects of rosemary and dodecilgalat on fat stability of grill sausages kept in cold staorage

   D. Cavoski, M. Popovic, R. Radovanovic, Dj. Kelemen-Masic, S. Sobajic and D. Petrovic

10. Action of emusilfiers in finely comminuted cooked sausage (Brühwurst)

    S.H. Cheong, D. Jaud and A. Fischer

11. Protein additives effect on textural properties of comminuted meat products

    Zs. Cserhalmi-Ormai and B. Czukor

12. Development and utilization of five kinds of fresh bone

    H.-M. Dai and Y.J. Tong

13. Hygienic quality and shelf-life of a Moroccan cooked sausage (kasher)

    A. Daoudi, A. Belemlih, F.A. Stolle and H.R. Zambou

14. Mechanico-structural analysis of different types of meat during storage and heat treatment

    V.M. Gorbatov, O.P. Borovikova and S.A. Yevlev

15. Processing of cooked sausages containing unsaturated vegetable oils

    G.F. Hammer

16. The influence of freezing and further defrosting on the process of heat denaturation of myofibrillar proteins of PSE pork

    V.J. Ivashov, M.A. Borisova, E.F. Oreshkin and R.A. Khromova

17. Influence of conditioning and fat on the odour of pressure-cooked beef

    I. Jaime and E. Dransfield

18. Quality of poultry meat boned in a machine with an elastic working part for its further utilization in sausage production

    V.D. Kosoy, V.N. Makhonina, G.T. Tumenova and T.I. Volchenko

19. Studies on new canned food composed of plants and meat

    H.J. Li, R.Q. Zhang and S.L. He

20. Ultrastructural examination of fresh pigskin and after frozen and cooked

    J.-M. Liu and S.-L. Zhao

21. Volatile components extracted from three pork muscles. A chemical and olfactive study

    A. Meynier, G. Gandemer and F. Metro

22. Influence of pH on physical properties of white and dark poultry meats

    G.S. Mittal and S. Barbut

23. The tenderizing effect of NaCl on cold shortened pork

    A.J. Møller

24. Plant gelling agents for the production of canned meat

    W.-D. Müller

25. the stabilization of dinitrosyl ferrohemochrome and its application in the production of nitrite-free pork cuts

    A.R. O’Boyle, N. Aladin-Kassan, L.J. Rubin and L.L. Diosady

26. Effects of blood plasma addition on some technological and sensory properties of Frankfurters

    M. Perunivic, D. Cavoski, J. Povol-Raljic, R. Radovanovic and P. Bojovic

27. Prroteases in meat processing – a preliminary study

    H.-J. Raeuber, I. Kiessling, C. Müller and A. Geissler

28. Effect of the rinds cooking method and a second chopping procedure on the stability of rind and fat emulsions

    C. Santos, L.C. Roseiro and R.S. Melo

29. The effect of marinading with organic acids on composition and sensory properties of beef

    I. Seuss

30. Soybean derivatives in the sausage self life

    N.N. Terra, S. Garcia, C.R. Valente, E. Ilha and C. Borba

31. Study of sausage products heating rate during thermal treatment under pressure

    S.N. Tumenov, K.M. Begalin and Z.B. Kazier

32. A study on the possibilities to insert a preparation from desugarized beet slices in cooked perishable sausages. I. Effect of the preparation on the hydrophilic properties of the filling mass, product chemical composition and yield

    K. Vassilev, D. Bodichev, K. Vhulkova and N. Marinova

33. Use of whole sunflower kernels in cooked perishable

    K. Vassilev, N. Marinska, K. Vhulkova and S. Danchev

34. Effect of the proteolytic enzyme preparation on the morphological structure of the filling mass of cooked-smoked non-perishable sausage

    K. Vhulkova, M. Zhikov, P. Alaxiev and S. Danchev

35. The stability and distribution of emulsifiers in Frankfurter-type sausage batters

    H. Wagner

36. Applying the surimi process to red meats and poultry

    P.A. Whitehead, M.K. Knight and J.M. Wood

37. Studies on the techniques of the non-vacuumized ham processing

    J. Yong

38. Fractionation and identification of lipids of processed rabbit meat

    M.K.E. Youssef, S.H. Abou-El-Hawa, M.N. El-Rify and A.H. Khalifa

39. A comparison between pea starch and potato starch in a meat emulsion model

    P. Zeuthen and L. Baruch

6. MEAT PROCESSING: RAW AND FERMENTED PRODUCTS

1. Session 6 abstracts
2. Invited paper: Raw fermented and dried meat products

   K. Incze

3. Spanish-dry-cured ham: physicochemical and ultrastructural analysis during the postsalting stage

   V. Aranda-Catala, J.A. Perez-Alvarez and M.E. Sayas-Barbera

4. Amino acid analysis in fresh pork and dry-cured ham by HPLC of phenylisothiocyanate derivatives

   M.-C. Aristov and F. Toldra

5. Effect of meat quality on tyrosine precipitates in dry cured hams

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

6. Phosphate crystals in raw cured ham

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

7. Relationships between tissue composition and sensory qualities of dry cured ham

   S. Buscailhon, C. Touraille, A. Lacourt, J.P. Girard and G. Monin

8. Volatile compounds and some properties of Chinese-style sausage

   M. Chen, D. Liu and S. Guo

9. Effect of the addition of pancreatic lipase on the lipolysis during the ripening of dry fermented sausages

   M. Fernandez, O. Diaz, I. Cambero, L. Hoz and J.A. Ordoñez

10. Influence of the yeast Debaryomyces hansenii on dry sausage fermentation

    K.H. Gehlen, C. Meisel, A. Fischer and W.P. Hammes

11. Gaschromatographic headspace profiles of Cured in Bag -bacon and Tank cured bacon

    L.L. Hinrichsen and H.J. Andersen

12. Modified cured hemoglobin as colouring agent for gelated pig plasma in livex form

    A. Jarmoluk, Z. Duda and A. Awdziejczyk

13. Investigation the process of drying and ageing of raw-dried meat products from chopped meat, in a pulsating hydrodynamic regime of the drying agent

    G. Kartelov and K. Vassilev

14. Investigations on the formation of histamine in raw sausages

    P. Kranner, F. Bauer and E. Hellwig

15. Distribution of salt in Spanish ham during the post-salting period

    F. Leon Crespo, J.C. Penedo Padron, C. Bandeira Velloso, H. Galan Soldevilla, A. Barranco Sanchez, N.C. Ciudad Gonzales and A. Peralta Fernandez

16. Staphylococcus carnosus bacteriophages isolated from salami factories in Germany and Italy

    B. Marchesini, A. Bruttin, R. Moreton and T. Sozzi

17. Study of an intermediate moisture meat product – Salpicão – processing and characteristics

    c. Martins and L. Patarata

18. Effect of sugars on texture of dried meat

    M. Matsuura, H. Negishi and S. Yoshikawa

19. Research on chemical components of goaty odour

    X.Meng, Malinzhen, F. Jiang and N. Liu

20. Research on producing goaty odour removed sausage using pickle from pickled cabbage

    X.Meng, Malinzhen, F. Jiang, N. Liu and l. Hao

21. Fermentation of dry sausage – The importance of proteolytic and lipolytic activities of lactic acid bacteria

    H. Næs, J. Chrzanowska, J. Nissen-Meyer, B.O. Pedersen and H. Blom

22. Salt diffusion in dry-cured ham

    F. Palmia and E. Bolla

23. Gelated and cryogenically dehydrated and structured blood plasma used in fermented sausage

    J. Pyrcz, A. Jarmoluk and Z. Duda

24. Early estimation of seasoning loss in Parma ham production

    V. Russo, L. Nanni Costa, D.P. Lo Fiego and A. Grossi

25. The influence of different centralised pre-packaging systems on the shelf of fresh pork

    E.M. Scholtz, J. Krüger, G.L. Nortjé and R.T. Naudé

26. Ripening of dry fermented sausage without controlling temperature and related humidity

    H.A. Shehata

27. Production of fermented sausage through addition of isolated soy protein

    H.K. Shin, S.W. Seo, S.T. Ji and Y.K. Jin

28. Utilization of mechanically separated chicken meat in Salami type product

    R.Z.M. Silva, N.J. Beraquet, M.T.E.L. Galvao, E.A. Yamada and N.F.A. Silveira

29. Study of technology for the manufacture of Chinese fermented sausage

    A.J. Tian, M.G. Chun and Z. Li

30. Enzyme activities in the processing of dry-cured ham

    F. Toldra, M.-J. Motilva, E. Rico and J. Flores

31. Influence of environmental RH on some physical and chemical properties of Turkish Sucuk

    S.O. Tömek and A. Bulgay

32. Effect of sulphametazine on the ripening of Italian “salame casareccio”

    M. Trevisani, A.R. Loschi, B.T. Cenci Goga and M. Severini

33. Horseflesh and its subproducts in meat foods production

    E. Tuleuov, V. Vorobjev, N. Apsalyamov, K. Amirkhanov and L. Martemjanova

34. Bacterial starter in horseflesh sausages production

    E. Tuleuov, V. Vorobjev, B. Rskeldiev, K. Amirkhanov and Z. Khairlybaeva

35. Horseflesh fresh sausages food and biological value

    S. Ualiev, M. Fasliev, A. Fichtner and E. Tuleuov

36. Theoretical basis of optimal regime regulation for sausage drying

    A. Valykova and V.I. Stephanchick

37. Microorganism topography in raw-dried sausages

    P. Velinov, P. Aleksiev and M. Zhikov

38. Effect of lactose and of drying temperature on the quality of Italian salami

    R. Virgili, G. Parolari, M. Bergianti and F. Papa

39. The relationship between a failed fermentation process and the properties of a starter culture

    C. Wallentin and E. Borch

40. Processing and improving traditional goat and sheep meat products under modern technological conditions

    W. Wei

41. Functional properties of soya isolate, potato starch and wheat flour in British sausages

    P.A. Whitehead, M.K. Knight and I.M. Wood

42. Technology and microbiology of Chinese silk bound rabbit

    Y.L. Wu, Z.L. Zhang and Y. Li

43. The research on improving the quality of Jinhua pork ham

    Y.-H. Yang and J.-X. Hu

44. Preservation of the Nan-An pressed salt duck with the technique of oxygen scavenger and seal

    Y. Zhou, D. Xiao and Q. Ding

7. PRODUCT MANAGMENT AND PROCESS CONTROL

1. Session 7 abstracts
2. Invited paper: Production managment and process control

   K.B. Madsen, C. Hagdrup, U. Thrane, K.B. Rasmussen and W.K. Jensen

3. A new approach to food safety – HACCP

   A.B. Childers and S.L. Rohrer

4. Triglyceride changes during two elaboration process of Spanish cured ham

   I. Diaz and J.A. Garcia-Regueiro

5. The model of measuring water activity in food products

   Ye. V. Fatjanov, J.A. Rogov and A.K. Aleinikov

6. Amino acids evolution during two elaboration processes of Spanish dry cured ham

   M. Hortos and J.A. Garcia-Regueiro

7. Mechanics of muscle tissue behavior during massaging and tumbling

   V.I. Ivashov, V.A. Andrejenkov, S.I. Khvylya and V.L. Komarov

8. The use of complex quality criterion for optimization of meat products formulations

   V.I. Ivashov, G.P. Goroshko, V.A. Andrejenkov and A.A. Semyonova

9. Principles and methods of designing a composition of meat products balanced

   N.N. Lipatov

10. Specialized gero-dietetic product meat-based VITASTIMULIN for nutrition of elderly and aged people

    N.N. Lipatov, S.B. Zharikova and G.R. Pokrovskaya

11. Research on application of texture soybean protein in meat stuffed product

    L. Min and C. Ni

12. Optimum stress relaxation test conditions for beef products

    G.S. Mittal, M. Zhang and S. Barbut

13. Integral quality assurance in slaughtering and cutting

    E.J.C. Paardekooper and F.K. Stekelenburg

14. Finnish female veterinary meat inspectors – managing in the working environment

    M. Rahkio, H. Korkeala, A. Uutela and J. Ridell

15. Deep frying fats on the base of lards

    E. Rekasi, V. Mihalyi, E. Nagy and L. Körmendy

16. Process evaluation by expert ranking described for production of cooked sausages type frankfurter

    W. Schnaeckel

17. Pressure in meat products during heating

    S.N. Tumenov, K.M. Begalin and Z.B. Kazier

18. Vibrational self-cleaning filter for cleaning of inedible fat

    E.D. Zaitsev

8. Analytical methods

1. Session 8 abstracts
2. Invited paper: Analytical methods

   W. Pfannhauser

3. sensory analysis of meat from old culling ewes fed on different levels of fish meal

   H.J. Andersen, G. Bertelsen, A.J. Møller, J. Saaby and I. Skovgaard

4. Rapid determination of collagen in meat products

   F. Bauer

5. Studies of lipids in “foie gras”

   C. Beauvallet, M. Bonnet and J.P. Renou

6. Volatile components of dry cured ham: identification and sensory characterization by sniffing

   J.L. Berdagué, N. Bonnaud, S. Rousset and C. Touraille

7. Quantitative and qualitative analysis of free fatty acids in meat products using ion exchange resin

   G. Gandemer, B. Morvan-Mahi, A. Meynier and M. Lepercq

8. Relationship between the content of skatole and indole in backfat and lean pork obtained by a new HPLC method

   M. Gibis, M. Dehnhard and A. Fischer

9. Occurence of nitroso- and nitrophenols in cured and smoked meat products

   G. Hofmann

10. Species identification of heated meat and meat products by isoelectric focusing in polyacrylamide gels followed by silver staining

    K. Hofmann and E. Blüchel

11. Liquid chromatographic determination of ochratoxin A

    H. Holmsberg and G.K. Kristiansen

12. Errors in pH-measurement of meat and meat products by dilution effects

    A. Landvogt

13. Influence of storage, curing and heating on the electrophoretic behaviour of sarcoplasmic proteins

    M. Mann and F. Bauer

14. Meat species identification: rapid electrophoretic methods and staining techniques

    M. Mann, F. Bauer and W. Rossmanith

15. Rapid method for determining fat content in meat by nuclear magnetic resonance

    E. Nagy, J. Czeglédi-Janko, I. Élias and L. Körmendy

16. Fingerprinting meat quality through spectroscopy – on-line

    A.J. Rasmussen, J.R. Andersen and C. Borggaard

17. Investigation of bovine blood plasma utilizing advanced identification and separation techniques

    J.J. Roberts, P. Randal and C. Barnard

18. Quantification of hemoproteins in seal meat and other muscle foods

    F. Shahidi, J. Synowiecki and D.H. Heeley

19. Thermogravimetric analysis (TGA) of different hog and cattle tissue lipids

    D. Skala, L. Bastic and M. Bastic

20. The use of calcium-selective electrode to determine calcium in mechanically deboned meat

    T. Skrabka-Blotnicka and E. Przysiezna

21. A rapid method for measuring pigment concentration in porcine and other low pigmented muscles

    G.R. Trout

22. Monitoring on conditioning of beef by biosensor

    Y. Yano, F. Murayama, T. Nakamura, K. Youdou, J. Miyai and Y. Asano

23. Study of rennet vibroextraction process

    E.D. Zaitsev

9. NUTRITION, RESIDUES AND HEALTH

1. Session 9 abstracts and late arrivals
2. Invited paper: Nutrition, residues and health

   J. Fink-Gremmels

3. Evaluation of skinned and unskinned chicken meat from the view points of fatty materials

   F.M.M. Abu-Salem, M. Soheir, El-Saidy and Z.A. El-Shamyi

4. Effect of adding inorganic selenium and vitamin E on the growth and status of lambs in regions containing toxic concentrations of copper in fodder

   L. Angelow and I. Yanchev

5. Inhibition of warmed over flavor in pre-cooked meat

   H. Bjørn, H. Stapelfeldt, G. Bertelsen and L.H. Skibsted

6. Some characteristics of Chinese-style meat snack foods

   M.-T- Chen, D.C. Liu, W.-L. Wonga dn T.-Y. Wong

7. Possibilities to use some indicative fooder plants and animal organs as a criterion for valuation on the grade of pollution with copper and zinc in industrial regions

   C. Dragnev, I. Yanchev and L. Angelow

8. Transfer of radiocesium from plants to venison

   M. Haffelder and H. Hecht

9. Monascus-extract a possible alternative to nitrite in meats

   L. Leistner, J. Fink-Gremmels and J. Dresel

10. Skatole levels in pigs selected on high and low protein diets

    K. Lundström, B. Malmfors, S. Stern, L. Rydhmer, A.B. Mortensen and H.P. Mortensen

11. Research on goose meat ant its product development

    L. Min and G. Xie

12. Effect of dietary fat quality and alpha-tocopheryl acetate supplementation on the susceptibility of porcine tissue to lipid peroxidation

    T.K. Murphy, P.B. Lynch, D.J. Buckley, F.J. Monahan and P.A. Morrissey

13. Probable mechanism(s) involved in meat mutagen formation and inhibition

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

14. Gamma-radiation of lambs and its effect on the hydrophilic properties of meat

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

15. Results of a monitoring study: contamination of pork from the Western states of the Federal Republic of Germany with harmful substances from the environment

    R. Scheuer and H. Hecht

16. influence of vegetable oils and alpha-tocopheryl acetate supplementation in lipid peroxidation in chick muscle

    P.J.A. Sheehy, P.A. Morrissey and D.J. Buckley

17. Separation of porcine blood. Use of the red cell fraction in meat products and preparation of blood platelets

    E. Slinde and G. Brønstad

18. Studies of technologies for production of meat items with radioprotective properties

    E. Tsvetkova, V. Vladov and S. Chamova

19. Gamma-radiation of pigs and its effect on the structural and mechanical properties of pork

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

20. Hazard analysis and critical control point programmes in relation to slaughter hygiene

    B.M. Mackey and T.A. Roberts