Month: December 1992

1. Additional information (Table of contents, authors list, participants list)
2. Abstracts

REVIEW PAPERS

1. Session 1. Consumers demands: Major problems facing industry in consumer driven society

   G. Harrington

2. Session 1. What do we need for value based marketing

   H.R. Cross and J.W. Savell

3. Session 2. The future role of molecular genetics in the control of meat production and meat quality

   P. Sellier

4. Session 3. Preslaughter handling, stunning and slaughter

   N.G. Gregory

5. Session 4. Consumer attitudes to meat eating

   N.J. Richardson, H.J.H. MacFie and R. Shepherd

6. Session 4. Sensory properties and preferences

   E. Risvik

7. Session 5. The flexibility of the collagen compartment of muscle

   R.J. Mc Cormick

8. Session 5. Muscle proteinases and meat aging

   M. Koohmaraie

9. session 5. Optimisation of tenderisation, ageing and tenderness

   E. Dransfield

10. Session 6. Impact of animal husbandry and slaughter technologies on microbial contamination of meat : monitoring and control

    J.H.J. Huis In ´t Veld, R.W.A.W. Mulder and J.M.A. Snijders

11. Session 7. Starters in the processing of fermented meat products

    W.P. Hammes and H.J. Knauf

12. session 8. Oxidation processes in meat and meat products : quality implications

    J. Kanner, S. Harel and R. Granit

13. Session 9. Objective measurements of carcass and meat quality

    H.R. Cross and K.E. Belk

14. Session 9. Mechanical properties of meat

    J. Lepetit and J. Culioli

15. Session 9. Elastography of beef muscle

    J. Ophir, R.K. Miller, H. Ponnekanti, I. Cespedes and A.D. Whittaker

16. session 9. Physical measurement of meat quality : optical measurements, pros and cons

    H.J. Swatland

17. Session 10. Meat lipids and human nutrition and health

    M. Astier Dumas

18. Session 10. Low-fat meat products – Technological problems with processing

    J.T. Keeton

19. Session 11. Advanced technologies in the meat industry

    G.R. Longdell

1. HOW RESEARCH CAN ASSUME SURVIVAL IN A CONSUMER DRIVEN INDUSTRY?

1. Consumers demands: Major problems facing industry in consumer driven society

   G. Harrington

2. What do we need for value based marketing

   H.R. Cross and J.W. Savell

2. GROWTH AND MEAT QUALITY

1. Quantity and fatty acid composition of various fat depots in castrated and non castrated hoggets fed clenbuterol

   V. Banskalieva, A. Angelov, Z. Shindarska and P. Marinova

2. Evaluation of carcass dissectioning and chemical properties of meat of turkey breed in Turkey

   A. Bulgay, S.O. Tömek and M. Serdaroglu

3. Influence of growth intensity and carcass weight on carcass and meat characteristics of brown bulls

   S. Cepin, D. Cepon and D. Skorjanc

4. Effects of restricted growing diet and/or a fat supplemented fattening diet on fatty acid composition in carcasses of bulls

   A. Clinquart, C. van Eenaeme, L. Istasse, P. Baldwin, J.L. Hornick and J.M. Bienfait

5. Rabbit meat fatty acids as affected by diet fat

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

6. The influence of the genotype of sire and physiological type on carcass composition

   J.F. de Bruyn, R.T. Naudé, J.H. Hofmeyr, H.H. Meissner and C.Z. Roux

7. Historical study of some organs in organism of lambs fed clenbuterol

   L. Ditcheva

8. Pork production efficiency of crossbres and indogenous indian pig

   C.B. Dubey

9. Composition data of pork from a new genotype bred naturally as compared to the pork from large scale farming

   E. Dworschák, A. Lugasi, É Barna, A. Gergely, M. Tekes, Ö. Gaál, L. Randóti, L. Juhász, J. Kaltenecker and G. Bíró

10. Meat quality traits effected by the use of porcine somatotropin (pST)

    K. Ender, K. Nuernberg, Ch. Rehfeldt

11. Intramusclular fat content and lipid in muscle fibers of pigs fed high and low protein diet and relation to meat quality

    B. Essen-Gustavsson, A. Karlsson, K. Lundstöm and A.C. Enfält

12. Meat quality of zebu cross breeds : sensory and mechanical evaluation

    M.M. Gallinger, M. Marcelia, P.T. Garcia, J. Lasta, M. Zanelli and B. Gonzalez

13. Carcass fat and intramuscular fat distribution in pigs

    P.T. Garcia and J.J. Casal

14. Lipids in longissimus muscles from grass or grain fed steers

    P.T. Garcia and J.J. Casal

15. Intramuscular vs dissected body fat in grass fed steers

    P.T. Garcia and J.J. Casal

16. Compensatory growth and zeranol implants : effect on steer body fats

    P.T. Garcia and J.J. Casal

17. Lipids in argentine beef cuts

    P.T. Garcia and A. Castro Almeyra

18. Effects of clenbuterol and salbutamol on carcass and meat quality of veal calves

    G.L. Garssen, A.H. Hoving-Bolink and J.C. Verplanke

19. Serum myoblast proliferation and gene expression on double muscled and normal cattle

    D.E. Gerrard, A.L. Grant and M.D. Judge

20. Effects of breed, halothane-genotype and sex on the lipid composition of two skeletal muscles and adipose tissue in swine

    S. Hartmann, W. Otten, M. Kratzmair, A. Berrer and H.M. Eichinger

21. Carcass and meat quality of F2-crosses between European wild pig and domestic pig

    K. Lundstöm, J. Hakansson, I. Hansson, M. Johansson, L. Andersson and K. Andersson

22. Effect of dietary energy level on free fatty acid composition in bovine Longissimus dorsi muscle

    C.A. Margaria and P.T. Garcia

23. Deposition and composition of muscular tissue in lambs under different feeding level and clenbuterol participation

    P. Marinova, Z. Shindarska and V. Banskalieva

24. Effect of pregnancy and calving on muscle characteristics in cattle

    D. Micol, Ph. Berge, D. Dozias, J. lepetit, G. Lienard, B. Picard, M. Renerre, J. Robelin, C. Touraille and Y. Geay

25. Carcass and meat quality of fallow deer

    J. Mojto, V. Kartusek, O. Palanska and R. Lahucky

26. Cull cow physiological maturity and its effect on carcass and meat quality

    L. Muller, Z. Perobelli, G.L. Feijo and C. Grassi

27. Effect of management system in histological characteristics of two lamb muscles

    F. Nicastro and W.G. Moody

28. Pig meat quality in crossbreed experiments in the mediterranean area

    M.A. Oliver, M. Gispert, P. Gou, A. Blasco and A. Diestre

29. Effects of enzyme feed additives on pig production for environmental protection in livestock industry

    T. Oshida, R. Sakata, T. Inomata, T. Fukuyasu, K. Kohzaki and K. Kuwano

30. Effects of a magnesium fumarate supplementation on meat quality in pigs

    W. Otten, A. Berrer, S. Hartmann, T. Bergerhoff and H.M. Eichinger

31. Histochemical properties of four bovine muscles as influenced by compensatory gain and growth impetus

    C.A. Payne, M.C. Hunt, K.E. Warren, J.M. Hayden, J.E. Williams and H.B. Hedrick

32. Effect of postnatal feeding regime and castrationon muscle fiber types in cattle

    B. Picard, C. Barboiron, Rd. Jailler, Rt. Jailler, C. Damergi, J. Robelin and Y. Geay

33. Effects pf pST administration to pregnant sows on developmental stage and Semitendinosus muscle cellularity of the newborn piglets

    Ch. Rehfeldt, R. Fiedler, R. Weikard, K. Spitschak and K. Ender

34. Isoenzyme pattern of pyruvate-kinase from PSE-pork and meat of normal characteristics

    F. Schwägele, C. Haschake, G. Krauss, K.O. Honikel

35. Changes in both quality and composition of meat in castrated and non castrated hoggets fed clenbuterol

    Z. Shindarska, V. Banskalieva, P. Marinova and T. Dardjonov

36. Characteristics of muscle fibers in bulls regarding growth intensity and fat rate in carcasses

    D. Skorjanc, M. Cepon and M. Erjavec

37. Lipid composition of carcass tissue from transgenic pigs

    M.B. Solomon, V.G. Pursel and E.W. Paroczay

38. Sources and quality of beef produced in Esthonia

    A. Suurmaa and V. Kangro

39. Influence of nutrition on meat quality in double-muscled bulls

    T. van Vooren, J. van Hoof, D. Vereecke, L. Istasse, I. Dufrasne and A. Deswysen

40. The effect of breed on the colour of the muscle Longissimus dorsi in cattle

    C. Winkel

41. Investigations on the structure of abdominal muscles in pig

    B. Brendel and H. Pfeiffer

3. PRESLAUGHTER AND SLAUGHTER

1. New lairage system for slaughter pigs – Effect on behaviour and quality characteristics

   P. Barton-Gade, L. Blaabjerg and L. Christensen

2. Effect of time between bleeding and the entry of carcasses in chilling chamber and chilling rates on pork quality

   M.C. Bressan, P.O. Vargas Culau, J.M. Rubensan Ourique and S. Nicolaiewsky

3. Influence of previous experience and pre-slaughter behaviour on pig meat quality

   G.A. Eldridge, R.D. Warner, C.I. Ball and E. Nanthan

4. PSE in pork : The relationship between genotype as determined by the restriction endonuclease assay, and the environment

   A. Fortin, S.A. Pommier and A. Houde

5. Reduction of DFD carcass percentage by supply of sorbitol before slaughtering

   B. Fostier

6. Double rail restrainer system for holding large beef cattle during stunning

   T. Grandin

7. Cardiovascular function in stress sensitive pigs

   N.G. Gregory, L.J. Wilkins and C.A. Jones

8. The influence of cholinechloride on resistance of animals and on some physico-chemical processes in muscle tissue

   T.L. Hald, L. Ramsgaard Jensen

9. pH variations and carcass bruising in beef carcasses from two slaughter houses

   V.I. Ivashov, Yu V. Tatulov, L.L. Bortkevitch, A.S. Parlakyan, N.G. Belenjky, S.I. Khvylya, R.A. Khromova

10. The study of microstructure of slaughter animals meat under conditions of ecological disbalance

    S.I. Khvylya, A.A. Belousov, T.G. Kuznetsova and V.V. Avilov

11. Stress sensitivity and meat quality evaluation by biopsy method

    L. Kovac, R. Lahucky and J. Mlynek

12. Time from last feed to slaughter in relation to skatole level of entire male pigs

    H. Maribo

13. The effect of mixing, fasting and genotype on carcass shrinkage and pork quality

    A.C. Murray and S.D.M. Jones

14. Relationship between genotypes for malignant hyperthermia determined by the restriction endonuclease assay and pork meat quality

    S.A. Pommier and A. Houde

15. The influence of some antistressors to technological characteristics of pork

    M. Rei and V. Kirikall

16. The effects of pelvic suspension and limb-weighting on the sensory and processing properties of various porcine muscles

    F.J.M. Smulders, R.L.J.M. van Laak, S.C. Metrusy and L.T.T. Jennissen

4. ASSESSMENT OF CONSUMER PREFERENCES

1. Sensory evaluation of meat in young bulls fed with different diets

   P. Alberti, C. Sanudo, P. Santolaria and C. Touraille

2. Yield and market quality in pigs in relation to sex, slaughter weight and meat content

   M. Andersson

3. Effect of pH and genetics on texture characteristics of dry cured ham

   J. Arnau, L. Guerrero, E. Maneja and P. Gou

4. The usefulness of some chemical and physical analyses to predict the sensorial quality of beef meat

   M.T. Barge, G. Destefanis and A. Brugiapaglia

5. Variation in pork quality : a 1991 U.S.A. Survey

   R.G. Cassens, R.G. Kauffman, A. Sherer and D.L. Meeker

6. Sensory evaluation of spanish ham with different salting periods

   F. Leon Crespo, H. Galan Soldevilla, N. Ciudad Gonzalez, A. Peralta Fernandez, B. Balderas Zubeldia, L. Marquez Prieto and A. Molina Alcala

7. Influence of intramuscular fat content on the eating quality of pork

   A. Goransson, G. von Seth and E. Tornberg

8. Study of the effect of three protein sources to provide satiety in humans

   J. Hamilton, D. Oberleas and M. Harden

9. Beef quality and factors influencing it

   V.I. Ivashov, Y.V. Tatulov, T.M. Mittelstein and O.A. Lyapin

10. Influence of halothane sensitivity and of meat quality on yield and quality of cooked ham

    S. de Smet, I. Vervaeke, D. Demeyer, A. Verplaetse, H. Pauwels, W. Eeckhout, S. de Bie and J. van Hoof

11. The competition among different types of meat consumed is still and especially a quastion of price

    P. Mainsant, G. De Fontguyon

12. Cutting ratio and nutrient analysis of goose carcass

    Q, Nan, W, Li and X. Pu

13. Common salt replacement by modified potassium chloride in Italian salami and Mortadella sausages : Influence on composition and sensory properties

    F. Palmia and C. Negrini

14. Sensory profile and acceptability scores of different restructured steaks

    S. Rousset, I. Wakeling, J.F. Martin, H. Macfie and C. Touraille

15. Sensory meat characteristics from light lambs carcass

    C. Sanudo, P. Santolaria, I. Sierra, M.J. Alcalde and C. Touraille

16. Progress in the strategy of discrimination of meat producing animals treated with growth promoters

    M.L. Scippo, G. Degand, P. Gaspar, G. Vanvyncht and G. Maghuin-Rogister

17. Indigenous meat products of India

    N. Sharma

18. Sensory quality of pickle injected, vacuum packed and cooked DFD and normal beef

    M. Skvarca and B. Zlender

19. Assessment of backbacon quality

    J. Soholm Peterson, O.K. Pedersen, M. Andersson

20. Pork liver : the forgotten variety meat in the U.S.

    S. Specht-Overholt and J. Romans

21. Consumer evaluation of meat quality criteria

    C. Touraille

22. Assessment of Egyptian beef and buffalo nutritive meat quality

    M.K.E. Youssef, M.R.A. Rashwan and S.I. El-Syiad

23. The effect of salt composition on taste development in prosciutto

    H. Kohata, M. Numata, M. Kawaguchi, T. Nakamura and N. Arakawa

5. MUSCLE BIOLOGY, POST MORTEM CHANGES AND MEAT QUALITY; AN INERGATED APPROACH OF THE MEAT TENDERNESS PROBLEM

1. Activity of sarcoplasmic reticulum of fast and slow rabbit skeletal muscles

   E.J. Abdul Wahab and Y. Briand

2. Abnormal calcium regulation in cultured cells from normal and halothane susceptible pigs

   F. Archer, R. Labas, E. Rock and X. Vignon

3. Kinetics of cathepsins from different porcine muscles

   G. Artigas, M. Gil and C. Sarraga

4. Rate of glycolysis, chilling rate and beef quality; an inventory of potential consequences

   V.M.H. Barnier, G.H. Geesink, F.J.M. Smulders and J.G. van Logtestijn

5. The slaughtering age affect on the physico-chemical properties of broiler chickens intramuscular collagen

   A. Bastiaens, C. Deroanne, A. Delvaux and G. Carletti

6. Purification and characterisation of intermediate Mr inhibitor of cysteine proteinase in bovine skeletal muscle

   M. Berri, M. Zabari, P. Rouchon, T. Sayd, J. Siboulet and A. Ouali

7. Effect of brine injection on energy catabolism : P-31 NMR studies on Biceps brachii rabbit muscle

   G. Bielicki, J.P. Donnat, L. Foucat, S. Benderbous and J.P. Renou

8. Differences in the process of heat denaturation of intramuscular connective tissue collagen of meat of different quality groups – NOR, PSE and DFD

   M.A. Borisova and R.A. Khromova

9. Electrophoretic and immunological assessment of degradation of large muscle proteins of lamb by effect of calpains I and II and postmortem aging

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

10. Studies on 2,3-Diphosphoglycerate, pyruvate kinase and mitochondrial ATPase activities in PSS pig

    M.T. Chen, C.P. Lee and D.C. Liu

11. Differential scanning calorimetric studies on thermal properties of muscle proteins in normal and PSE pork

    M.T. Chen, C.P. Lee and D.C. Liu

12. Observation of abnormal mitochondria in white muscle fibres of RN- carrier pigs

    M. Estrade, X. Vignon, C. Bazin and G. Monin

13. Relationships between lactate and glycogen contents and pH values in post mortem longissimus muscle of the pig

    X. Fernandez and R. Gueblez

14. The relative effects of animal production and carcass processing factors on beef tenderness

    A.V. Fisher, G.R. Nute, G.A.J. Fursey and A. Cuthbertson

15. Tenderization, calpain/calpastatin activities and osmolality of 6 different beef muscles

    G.H. Geesink, A. Ouali, C. Tassy and F.J.M. Smulders

16. Relationships between ultimate pH and meat quality in veal

    F. Guignot, C. Touraille, M. Renerre and G. Monin

17. Changes in myofibrillar cytoskeletal proteins of bovine longissimus muscles differing in tenderness

    E.J. Huff, F.C. Parrish Jr and R.M. Robson

18. Muscle glycogen depletion pattern in longissimus dorsi muscle of pigs fed high and low protein diet

    A. Karlsson, B. Essen-Gustavsson and K. Lundström

19. Duration of high temperature pre rigor periods : effect on ageing

    A. Kerkeb and J. Lepetit

20. Lateral crosslinks, polymeric collagen and meat texture

    L.B. Kurth, R. Kuypers, D.J. Horgan and W.R. Shorthose

21. Effect of castration on some musclular characteristics in calves and buffalo calves

    P. Marinova, Y. Gorinov, M. Renerre and A. Lacourt

22. Effects on the RN- gene on some traits of muscle and liver in pigs

    G. Monin, C. Brard, P. Vernin and J. Naveau

23. Effects of application of papain on the muscle protein of livestock and poultry

    Q.X. Nan, H.Q. Liang, X.R. Wu, F.Z. Ren and X.M. Li

24. The interrelationship between myofibril fragmentation and tenderness for beef meat

    U. Olsson and E. Tornberg

25. Lactic acid treatment of pre rigor beef and distribution of cathepsin B+L activity

    H. Ostal, L.M. Larsen and A.J. Moller

26. Isolation and characterization of proteasomes (prosomes) from rabbit muscles

    M.N. Pouch, G. Boissonnet, Y. Briand and H.P. Schmid

27. Ultrasonication of lamb skeletal muscle fibres enhances post mortem proteolysis

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

28. Purification of high molecular weight proteinase inhibitors from bovine skeletal muscle

    P. Rouchon, M. Zabari, M. Berri, T. Sayd, J. Siboulet and A. Ouali

29. The study of the dynamics of broiler meat ageing

    L.A. Sokolova, B.V. Kulishev, I.T. Tochilova, S.I. Khvylya, V.V. Avilov and T.V. Kuznetsova

30. Pressure effects on the texture, ultrastructure and myofibrillar protein of beef skeletal muscle

    A. Suzuki, M. Watanabe, Y. Ikeuchi and M. Saito

31. Post mortem changes in skeletal muscle connectin

    R. Tanabe, H. Nakai and K. Takahashi

32. The effect of low voltage and high voltage electrical stimulation on pork quality

    A.A. Taylor and L. Martoccia

33. The effect of chilling, electrical stimulation and conditioning on pork eatling quality

    A.A. Taylor, G.R. Nute and C.C. Warkup

34. Improving pork quality by electrical stimulation or hip suspension of carcasses

    A.A. Taylor, A.M. Perry and C.C. Warkup

35. Effects of in situ injection of exogenous protease effectors in beef meat

    l. Uytterhaegen, E. Claeys and D. Demeyer

36. Significance of consistency of porcine semimembranosus muscle in processing properties

    M. Vada Kovacs

37. Effect of a variation of pre rigor temperature on meat ageing

    P. Vernaz and J. Lepetit

38. The effects of collagen characteristics on sensory assessment and shear values of cooked sheep semimembranosus muscles

    O.A. Young, T.J. Braggins and G.J. Barker

6. MICROBIOLOGY AND HYGIENE

1. Effect of irradiation and packaging on the survival of Campylobacter jejuni in chilled poultry meat

   T. Atanassova

2. Microbiological characteristics of pig carcasses in Itallian slaughterhouses

   S. Barbuti, E. Manganelli, M. Ghisi and M. Campanini

3. A specific hazard analysis critical control point plan for the quality assurance of portuguese pork chorizo as warrant to an african swine fever virus-free condition

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

4. An assay for detection of activity of plasmid encoded bacteriocin in fermented food

   S.E. Birkeland, T. Aukrust and H. Blom

5. Effect of starter cultures on the degradation of organochlorine pesticides

   K. Boschkova and G. Marudov

6. Control of Listeria monocytogenes in meat products by a strain of Lactobacillus plantarum

   M. Campanini, I. Petrazzoni, S. Barbuti and P. Baldini

7. Sampling plants to monitor microbial quality of commercial beef carcasses

   P. Cartier

8. Yersinia enterocolitica 0:3 and Salmonella SSP. on fresh pork collar

   H. Christensen, R. Sorensen and H. Luthje

9. Antimicribial activity of lactic acid bacteria from meat origin against selected indicator mocroorganisms

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

10. Detection of spoilage bacteria during beef processing – A comparison of the conductance, viable count and contamination index techniques

    P. Gustavsson and E. Borch

11. Low molecular weight proteins from psychrotroph Pseudomonas are overexpressed at low temperature

    M. Hebraud, E. Dubois, P. Garry and J. Labadie

12. Evaluation of spoilage microorganisms on pork carcasses during slaughter and fabrication in three US pork packing plants

    D.G. Homann, C.L. Knipe, E.A. Murano and R.E. Rust

13. Study of traditional portuguese blood sausages “Moura”

    A. Ines, L. Patarata and C. Martins

14. Influence of competitive flora and storage conditions on growth of Listeria monocytogenes

    M.K.B. Kemner, H.J. Seidel Nielsen

15. Total screening, in vitro, of inhibitory and stimulatory effects of natrium chloride, natrium nitrite and tripoliphosphate on pathogenic and saprophytic meat microflora

    P. Kitzman

16. Purification and characterization of a secreted collagenase from the phytopathogenic bacterium Clavibacter michiganese subsp michiganense

    J. Labadie and M. Hebraud

17. Aflatoxin production in a meat mix model system in the presence of Pediococcus and Lactobacillus : levels of glucose necessary to induce production

    R.H. Luchese, J.F.P. Martins and W.F. Harrigan

18. Microbial lipolysis in beef adipose tissue under refrigeration

    M.O. Masana and J.A. Lasta

19. Effect of time length of frozen storage and vacuum packaging on survival of Vibrio vulnificus

    E.M. Maurer and A.B. Childers

20. Chlorine and organic acids in the conservation of refrigerated carcasse

    R.V. Mello and N.N. Terra

21. Comparison of organic acids for Clostridium botulinum control in an uncured turkey product

    A.J. Miller, J.E. Call and R.C. Whiting

22. Chilling and transport of pork

    P.C. Moerman

23. Identification of some lactic acid bacteria from CO2 packed maet by 23S rRNA targeted oligo nucleotide probes

    H. Nissen and R. Dainty

24. Pseudomonas growth as influenced by autoclaving of sterile beef extract

    H.W. Ockerman and J.G. Kim

25. Influence of previous bacterial growth on the biochemical and microbiological properties of beef extract medium

    H.W. Ockerman and J.G. Kim

26. Lactic acid and nicin effect on beef spoilage bacteria attachment

    H.W. Ockerman, H.R. Rodriguez and N.A. Pensel

27. Attachment of spoilage bacteria to beef muscle tissue

    H.W. Ockerman, H.R. Rodriguez and N.A. Pensel

28. Effects of the addition of acetylated monoglyceride on the microflora, weight losses and colour bloom of vacuum packaged beef

    R.B. Passos de Oliveira and P.R. Massaguer

29. Heat resistance of two streptococci isolated from the core of cooked meat products made of coarsely ground pork

    E. Petäjä

30. Bacterial adhesion to cooked sausages: development of model experimantal system

    J.P.G. Piette and J.Y. Postec

31. Antibacterial effectiveness of a pediocin AcH-Based biopreservative against spoilage and pathogenic bacteris from vacuum packaged refrigerated meat

    B. Ray and R.A. Field

32. Beef slaughter hygiene monitored by carcass bacterial condition

    H.R. Rodriguez and J.A. Lasta

33. Combined process to inhibit Clostridium botulinum toxin production in a beef product stored at room temperature

    H.R. Rodriguez, J.A. Lasta, C.A. Margaria, M.M. Gallinger and C. Artuso

34. The effect of using sorbic acid on the self life of chilling turkey meat

    M. Serdaroglu, S.O. Tomek and A. Bulgay

35. Hygiene quality of frozen beef inported in Senegal

    M.G. Seydi, A.L. Kone and A.N. Ba

36. Hurdle technology applied to the production of canned poultry liver paté

    E.T.F. Silveira, D.C.P. Jardim, N.F.A. Silveira, M.K. Barbieri, H.K. Arima and I. Shirose

37. Microbiological stability of vacuum packed poultry liver paté

    N.F.A. Silverira, E.T.F. Silveira, M.K. Barbieri, I. Shirose, V.C.A. Junqueira and M.T.E.L. Calvao

38. Thermal destruction of Listeria monocytogenes in meat products

    J.N. Sofos, G.R. Schmidt, N. Boonmasiri and L. Yen

39. Microbial behavior of fresh sausages containing sheeps or goat meat

    J. Zapata, V. Matos, F. Teles, Z. Guedes and M. Vasconcelos

40. The effect of pH-value of meat on the keepability of cooked meat products made from coarsely ground pork

    E. Petäjä, E. Puolanne and K. Korteniemi

7. FERMENTED PRODUCTS

1. Changes in the mycoflora during ripening of naturally mould-fermented sausages

   S.J. Andersen

2. Influence of starter cultures of the volatile content and aroma of dry sausages

   J.L. Berdague, C. Montel, R. Talon and P. Monteil

3. Effect of meat species on proteolysis during dry sausage fermentation

   D. Demeyer, E. Claeys, S. Ötles, L. Caron and A. Verplaeste

4. Effect of the addition of the Aspartyl proteinase from Aspergillus oryzae on dry fermented sausage proteolysis during ripening

   O. Diaz, M. Fernandez, G. D. Garcia de Fernando, L. de la Hoz and J.A. Ordonez

5. The influence of nitrite on the formation of biogenic amines in dry sausages

   S. Eerola, R. Maijala and P. Hill

6. Effects of three bacteria isolated from danish curing brines in a sterile meat model system

   L.L. Hinrichsen and H.A. Andersen

7. Biochemical characterization of Lactobacilli from dry fermented sausages

   M. Hugas, M. Garriga, T. Aymerich and J.M. Monfort

8. Effect of starch addition in the quality of fermented sausages

   V.H. Kuri, E.A. Ponce, I.L. Guerrero and F.E. Gallardo

9. Predictive microbiology : targeted control of fermentation processes

   A. Landvogt and B. Landvogt

10. Bacteriophages in fermented meat products

    B. Marchesini, W. Gaier and R. Moreton

11. Meat based model system for fermentation studies

    J.F.P. Martins and W.F. Harrigan

12. Peptidases activities of starter cultures

    M.C. Montel, R. Talon, M. Cantoneet and J. Cayrol

13. Fermentation of dry sausages – The effect of added proteinase and lipase from Lactobacilli

    H. Naes, B.O. Pedersen, A.L. Holck, L. Axelsson, V. Holten and H. Blom

14. Formation of histamine in vacuum packed fermented sausages

    P. Pipek, F. Bauer and G. Seiwald

15. Study of a “Uzice Bacon – Traditional fermented meat product : processing and characteristics

    R. Radovanovic, D. Cavoski, P. Bojovic, M. Repunovic, D. Velickovic and G. Carapic

16. Processing of fermented sausage using starter cultures

    N. Sharma and R. Mukhopadhyay

17. Ochratoxin a production in dry sausage by Penicillium verrucosum var. cyclopium strains

    M. Skrinjar and T. Hovart-Skenderovic

18. Identification of volatiles from Italian dried salami

    L. Stahnke and P. Zeuthen

19. Biochemical characteristics of dry sausages in relation with starter cultures

    R. Talon, M.C. Montel, J.L. Berdague and M. Cantonnet

20. Lipolytic activity of Micrococcaceae

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

21. Comparison of the rates of pH reduction and lactic acid accumulation during glucose fermentation in beef sausage

    M.J. Tsou, W.C. Bridges Jr, R.L. Dick and J.C. Acton

22. Endogenous and bacterial proteolysis in dry sausage fermentation

    A. Verplaetse, D. Demeyer, S. Gerard and E. Buys

8. THE BIOCHEMISTRY OF MEAT AND MEAT PRODUCTS SHELF LIFE

1. Non enzymic catalysis of microsomal lipid peroxidation by activated-MetMb. Detection of myoglobin-derived radicals by optical and ESR spectroscopy

   M. Anton, Ph. Gatellier and M. Renerre

2. The effect of dietary alphatocopherol and sunflower oil on the oxidation stability of chicken tissues

   S. Brandon, P.A. Morrissey and D.J. Buckley

3. Evolution of intramuscular lipids during processing of dry cured ham

   S. Buscailhon, G. Gandemer and G. Monin

4. Spanish dry cured ham: physical and physicochemical study

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

5. Effects of some additives on mutagen formation during frying of ground beef

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

6. Colour study of Spanish “salchichon” during fermentation and ripening

   M.A. Gago-Gago. J.A. Perez-Alvarez, M.E. Sayas-Barbera, M.J. Pagan-Moreno, A. Rodriguez-Lopez, A. Ballester, V. Aranda-Catala

7. Heme pigments evolution during ripening of dry cured iberian ham

   C. Garcia, J.J. Cordoba, M.A. Asensio, E. Bermudez, T. Antequera and J. Ventanas

8. Factors affecting protein and lipid extractibility in meat products

   C. Garcia, J.J. Cordoba, M.A. Asensio, L. Martin, A. Fallola and T. Antequera

9. Oxygenation of rare and medium roasted normal and DFD beef

   L. Gasperlin, B. Zlender and F. Bucar

10. Relationships between lipid oxidation, antioxidant enzyme activities and colour stability in raw meat during storage

    Ph. Gatellier, M. Anton, F. Chraiti and M. Renerre

11. How tho prepare lisosomes to study oxidation of muscle phospholipids?

    C. Genot, M. Metro, A. Viau, A. Meynier and G. Gandemer

12. Conservation of meat samples for physical analysis

    S. Gigli, F. Napolitano, A. Carretta, S. Fallia, M. Fioretti and D. Cennamo

13. Effects of spices on color stability of chinese-style sausage

    Shiu-Lan Guo, Deng-Cheng Liu and Ming-Tsao Chen

14. Influence of blood plasma acidification on heame pigment nitrosation and cured colour development in plasma gel/livex/

    A. Jarmoluk, Z. Duda, A. Majewska-Kawinska

15. Causes and solutions of iridescence in precooked meat

    D. Kropf, H. Wang, M. Hunt and C. Kastner

16. Effect of dietary vitamin E on lipid and color stability of frozen beef from Holstein

    M.C. Lanari, R.G. Cassens, D.M. Schaffer and K.K. Scheller

17. Stabilization of broiler lipids (including cholesterol) through dietary supplementation with spice extracts

    C.J. Lopez-Bote, E. Gomaa, J.I. Gray and C.J. Flegal

18. Iberian pig dry ham volatile compounds from different ham depths

    M.O. Lopez, L. de la Hoz, M.I. Cambero, G. Reglero and J.A. Ordonez

19. Spices as antioxidants in cooked, minced pork meat

    H.L. Madsen, L.H. Skibsted and G. Bertelsen

20. The effect of lipid of the Malliard reaction between methionine and ribose: a model system to investigate the formation of meat flavour

    A. Meynier and D.S. Mottram

21. Improvement of pigment and lipid stability in beef with vitamin C mix, spread and dip treatments

    M. Mitsumoto, R.G. Cassens, D.M. Schaeffer, R.N. Arnold and C. Faustman

22. Influence of dietary vitamin E (alpha-tocopherol) on the colour stability of pork chops

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

23. Fat, nitrite and the flavour of cured cooked ham

    M. Mouloud, J.P. Dumont and R. Goutefongea

24. Natural antioxidants in a cooked, minced meat product

    H.J.S. Nielsen, A.L. Hansen and H.V. Lundvigsen

25. Influence of sequence of treatments on oxidation of pork muscle tissue

    H.W. Ockerman, N.A. Pensel and H.R. Rodriguez

26. Phospholipids and cholesterol in two skeletal muscles and erythrocytes of three different maligant hyperthermia genotypes of swine

    W. Otten, J. Benedikt, S. Hartmann, K. Soellner and H.M. Eichinger

27. Chorizo : colour parameters evolution during ripening

    M.J. Pagan-Moreno, J.A. Perez-Alvarez, M.E. Sayas-Barbera, M.A. Gago-Gago, A. Rodriguez-Lopez, A. Ballester, V. Aranda-Catala

28. Effects of different antioxidants on formation of meat mutagens during frying of ground beef

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

29. A modified thiobarbituric acid-C18 (TBA-C18) method for measuring lipid peroxidation in meat

    S. Raharjo, J.N. Sofos and G.R. Schmidt

30. Composition of the volatiles of cooked pork, beef and chicken and of “cured meat”

    N. Ramarathnam, L.J. Rubin and L.L. Diosady

31. Sulphide evolution from cooking mutton and beef

    D.H. Reid, O.A. Young and T.J. Braggins

32. Colour and colour stability of dry-cured ham

    A. Rodriguez-Lopez, J.A. Perez-Alvarez, M.E. Sayas-Barbera, M.J. Pagan-Moreno, M.A. Gago-Gago, and V. Aranda-Catala

33. Effects of freezing temperature of physicochemical and processing quality of pork

    R. Sakata, T. Oshida and Y. Nagata

34. Effect of vitamin E supplementation dietary on colour stability and lipid oxidation in turkey meat

    V. Sante, M. Renerre and A. Lacourt

35. The effect of cryoprotectants during frozen storage on gelling properties of myofibrillar protein isolates

    F.J.G. Schreurs, T.G. Uijttenboogaart, T.L. Trziszka and H.G.M. Reimert

36. Antioxidant activity of green and black tea in meat model systems

    F. Shahidi, P.J. Ke, X. Zhao, Z. Yang and P.K.J.P.D. Wanasundara

37. Storage of carcasses, cuts and consumer portions of lamb in atmospheres of carbon dioxide

    B.J. Shay, A.F. Egan and B.A. Bill

38. Investigations on the processing of both frozen and chilled porks

    Tian Ai Jia

39. Lipase, esterase and aminopeptidase activities in raw pork adipose tissue

    F. Toldra, M.-J. Motilva, M.-C. Aristoy and J. Flores

9. OBJECTIVE MEASUREMENTS OF CARCASSES AND MEAT QUALITY TRAITS

1. Ultrasonic measurement of meat heterogeneity due to connective tissue

   S. Abouelkaram, P. Laugier, M. Fink and J. Culiolo

2. Evaluation of urea dilution for estimating carcass composition of fat tailed Awassi sheep

   A. Alraheem, N. Rashid, D. Aziz, J. Alkass and K. Aboud

3. A novel, noninvasive method of fat measurement

   C.M. Bartle and B.B. Chrystall

4. Comparison of various instruments for on line assessment of the colour of veal carcasses

   F. Becherel, G. Eikelenboom, M. Renerre and J.R. Andersen

5. Predictability of sensoric properties in beef physiochemical measurements

   G.A. Beck, R. Duerr and H:M: Eichinger

6. Comparison and application of quality criteria for the PSE of pork

   J. Budig and I. Ingr

7. How to normalize the methods for grading pig carcasses in the community?

   G. Daumas and T. Dhorne

8. Use of different methods to assess veal colour and pigment content

   G. Eikelenboom, W. Zhang, A.H. Hoving-Bolink, G.J. Garssena and P. Sterrenburg

9. Estimation of beef carcass composition using velocity of sound and electromagnetic scanning

   D.M. Ferguson, G.W. Johnson, I.J. Eustace, P. Cabassi, R.J. Chandler, R.J.W. Lake and R. Bradbury

10. Rapid simultaneous determination of fat, moisture, protein and colour in beef by a NIT-analysis

    P. Freudenreich

11. Characteristics and composition of lean and fat in pork carcasses

    M.D. Garrido, E. Maria Dolores, M.B. Lopez, A. Munoz and J. Laencina

12. Detection PSE meat and influence of heam pigment concentration

    M.D. Garrido, J. Pedauye, S. Bañon, A.D. Perez and J. Laencina

13. Alternative methods for assessment of boar taint

    J. Hansen-Moller and J. Rud Andersen

14. The contribution of eye muscle area to the objective measurement of carcase muscle

    E.R. Johnson, D.G. Taylor and R. Priyanto

15. A commercial evaluation of video image analysis in the grading of beef carcasses

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

16. Some properties of abnormal porcine muscles (PFE, PFD) differed from PSE and DFD

    H. Kanda and T. Kanechika

17. Monitoring rigor onset in rabbit muscles by low deformation measurements

    J. Lepetit

18. Application of electromagnetic scanning for prediction of beef carcass composition

    R.S. Lin, J.C. Forrest, M.D. Judge, R.P. Lemenager and A.L. Grant

19. Future classification systems – requirement specification from a management perspective

    G. Lorenz

20. Quality of beef produced in Estonia

    V. Luts, V. Kangro and H. Koppel

21. Introduction of a new method for predicting fat content in lamb carcasses

    G. Malmfors

22. Test conditions for measuring water holding capacity of beef products

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

23. Development of a technique for measuring tenderness in meat using a “Tensipresser”

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

24. The study of lipid structures condition in the fat tissue of meat raw material using methods of fluorescence and of differential scanning calorimetry

    E.F. Oreshkin, S.V. Timchenko and V.L. Shnyrov

25. The sensory, structure and fracture properties of heated sausage batters

    K. Persson and E. Tornberg

26. A new technique for measuring meat texture and tenderness

    D.M. Phillips

27. Prediction of live and carcass composition of young charolais bulls using ultrasonic scanning, velocity of ultrasound and adipose cell size

    G. Renand, B. Fostier, S.J. Page and A.V. Fisher

28. A trial to benefit factors affecting pigment quality

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

29. Applications of colormet in muscle food quality evaluation

    F. Shahidi and R.B. Pegg

30. Theoretical and practical aspects of phase express – Method of meat products quality control

    V. Svintsov and B. Ivanov

31. Alternative positions for measuring fat thickness on beef carcasses

    D.G. Taylor, E.R. Johnson and R. Priyanto

32. Evaluation of techniques for monitoring pork quality in Australian pork processing plants

    G.R. Trout

33. Analysis of volatile components from the backfat of pig and relations with androstenone content

    C. Viallon, J.L. Berdague, C. Denoyer, N. Tran, M. Bonneau and M. le Denmat

34. The effect of the angle of insertion of a reflectance probe on prediction of pork muscle quality

    R.D. Warner, G.A. Eldridge, C.I. Ball and E. Nanthan

10. MEAT PRODUCTS AND HUMAN NUTRITION AND HEALTH

1. Infrared spectrum of beef sausage and chicken patties manufactured with or without protease inhibitor

   M.A. Abd Allah, F.M. Abu Salem, N.F. Gamal and N.M. Abd Elmaguid

2. X-ray analysis of beef sausage and chicken patties manufactured with or without protease inhibitor

   M.A. Abd Allah, F.M. Abu Salem, N.F. Gamal and N.M. Abd Elmaguid

3. Histological structure of beef sausage and chicken patties manufactured with or without protease inhibitor

   F.M. Abu Salem, M.A. Abd Allah, N.F. Gamal, N.M. Abd Elmaguid

4. Possibilities of using wool by products in the manufacture of sausages products

   K. Amirkhanov, M. Smirnov, O. Akulova, E. Tuleuov and U. Ilyasov

5. Influence of using mechanically separated chicken meat from different parts and levels on the chemical, physical and sensory properties of bologna type product

   N.J. Beraquet, M.T.E.L. Galvao and R.M.Z. da Silva

6. Optimization of the use of foreign proteins in mortadella

   E. Bianchi, A. Cantoni and F. Lodi Rizzini

7. The determination of carboximethyl-cellulose as a micro ingredient in sausages such as wurstel

   E. Bianchi, E.M. Zambini and P. Masioli

8. Heat gelation of myosin: influence of purification, muscle type and ionic strength

   C. Boyer, A. Ouali and J. Culiolo

9. Thermal denaturation of albumin of bovine blood plasma

   T.V. Burova, N.D. Kozlova, V. Ya. Grinberg, A.D. Nekludov and V.B. Tolstoguzov

10. Functional and physical-chemical parameters of actomyosin from pork muscle of different characteristics

    J. Carballo, S. Cofrades, M. Careche, J. Jimenez Colmenero

11. Gelation properties and binding ability of bovine myofibrillar proteins

    F. Chraiti, M. de Lamballerie, A. Ouali and J. Culioli

12. Evaluation of bipyridylium herbicides residues in meat

    l. Cuerpo, A. Pizzi, O. Bruno, A. Romero, D.A. Damen and N.J. Latimori

13. Buffalo meat in frankfurter type sausages

    J.C.M. Della Torre, H.K. Arima, E.T.F. Silveira, E.A. Yamada, E.E.M. Mori and I. Shirose

14. Effects of prerigor beef and sodium tripoliphosphate on the characteristics of Frankfurter-type sausage

    J.C.M. Della Torre and P.E. de Felicio

15. Preparation from skins of steam pigs to put the production of sasauges

    St. Dragoev, K. Vassilev, St. Danchen, M. Milanova and St. Georgiev

16. New extruted combination products

    N.L. Faivishevsky, T.D. Lisina, S.I. Khvylya and T.G. Kuznetsova

17. Certain macro-kinetic approaches to the quantitative description of blood proteins hydrolysis of beef cattle

    V.I. Ivashov, A.D. Nekludov, V.P. Ilyukhina, M.I. Baburina and R.A. Khromova

18. Heat gelling properties of rabbit myofibrils: influence of muscle type

    S. Joandel, C. Tassy, J. Culioli and A. Ouali

19. Comparative study on nutritive value of meat (semitendinosus muscle) using microwave and conventional cooking

    S. Karakaya, A. Kavas and S.N. El

20. Effects of soy proteins on technological and morphological properties of bologna type sausage

    K. Katsaras and K.D. Budras

21. Iodate as iodizing agent in curing salt

    D. Kühne, F. Wirth and H. Wagner

22. Swelling properties of isolated myofibrils from PSE and normal pork meat

    K. Ladstein and E. Slinde

23. Stabilization of the blood pigment from replacement of nitrite cured meat color in the sausage products

    L. Long, M. Ji and M. Sheng

24. Role of fat in pork breakfast sausages

    G.S. Mittal and S. Barbut

25. Improvement of thermostability of pancreatin – Enzyme of beef cattle pancreas

    A.D. Nekludov, V.P. Ilyukhina and M.I. Baburina

26. Gelation of bovine myofibrillar protein induced by 1,5-gluconolactone

    T. Ngapo, B. Wilkinson, R. Chong and D. Haisman

27. A study on processing technology of children nutritious sausage

    N. Chen, G. Zhang and M. Lianji

28. Effects of tumbling and cooking methods on the yield and acceptability of cooked ham from thighs with different characteristics

    A. Pizza and R. Pedrielli

29. Effects of sodium lactate addition on lactic acid bacteria and especially ropy slime formers in vacuum packed grill sausages

    S. Rahkonen, L. Niemi, S.I. Niemela and E. Puolanne

30. The influence of temperature on protein extraction of salt treated pig muscle

    G. Ravasini and E. Dilber-van Griethuysen

31. Na-23 magnetic resonance images of salted hams

    J.P. Renou, G. Bielicki, M. Ilg and G. Herman

32. Effects of divalent cations on heat-induced gelation of myosin

    K. Samejima, T. Kashiwakura and M. Ishioroshi

33. Utilization of seal meat by products

    F. Shahidi, J. Synowiecki and J.A. Balejko

34. Extrusion cooking of mechanically deboned turkey meat with soy protein, kappa-carrageenan and oat fiber

    J.N. Sofos, A.S. Ba-Jaber and G.R. Schmidt

35. An attempt to utilize beef gullet meat tissue in technological processing

    T. Szmanko, I. Gorska and G. Krasnowska

36. Utilization of meat and edible offals of turkey in sucuk type product

    S.O. Tomek, M. Serdaroglu and A. Bulgay

37. Improvement of production technology of meat products

    E. Tuleuov, N. Apsalyamov, S. Bakhtajharov, A. Fichtner and A. Batyrgaliev

38. Properties of freeze textured concentrate of myofibrillar proteins as affected by sodium chloride addition

    A. Tyburcy, B. Kowalski and A. Pisula

39. Modification of cooked sausages fatty acid content

    K. Vasiliev, K. Valkova and St. Danchev

40. Quality aspects of a low fat line of typical Italian pig meat products

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

41. Evaluation of nutritive and edible value in Sichuan sausage of pork-rabbit meat

    Y.L. Wu and Y.X. Yang

42. Chinese traditional meat products and their processing

    W. Wang

43. The technological researches in some traditional meat products of China

    Y.-H. Yang and G. Yang

44. Use of carrageenan as a curing ingredient in hams

    P. Zeuthen and B. Mikkelsen

45. The application of sodium caseinate in poultry sausage

    Z. Gensheng, N. Chen and M. Lianji

46. Research on young chicken serial products and the products storage period

    Y. Zhang, X. Meng, L. Hao, L. Ma and F. Jiang

11. ADVANCED TECHNOLOGIES IN THE MEAT INDUSTRY

1. Properties of non fermented dry sausage manufactured from beef and lamb meats with or without seasonings

   F.M. Abu-Salem, M.A. Abd Elmaguid and E.I. Seleim

2. Properties of meat chicken breast patties as a function of using selected phosphate

   F.M. Abu Salem, E.I. Seleim and M.A. Abd Elmaguid

3. An automated system for the slaughter and dressing of bovines

   J.W. Buhot, A.F. Egan, R.A. Wharton, K.D. Bowtell

4. Dewatering and salting of meat through immersion in concentrated solutions at low temperature

   A. Colligan and A.L. Raoult-Wack

5. Preliminary probe measurements of dielectric properties in biological tissues at microwave frequencies

   J.L. Damez

6. Air flow characteristics in a chiller for pork offals and cooling consequences

   J.D. Daudin, V. Bouton, G. Prod’Homme and J.L. Mourlhon Dallies

7. Water and salt transfers analysis in drying of sausages

   J.D. Daudin, A. Kondjoyan and J. Sirami

8. Recovery of protein mechanically separated chicken residue using different methods of extraction

   M.T.E.L. Galvao and N.J. Beraquet

9. Product life of vacuum packaged beef imported into Saudi Arabia by sea

   A.M. Garout and R.G. Bell

10. The role of activized water in the technology of meat products manufacturing

    V.M. Gorbatov

11. Application of datanetworks and databased to the slaughterline

    C. Hagdrup

12. Lean, fat and connective tissue from beef shanks processed with a Baader desinewer

    M.C. Hunt and R.E. Campbell

13. Topological modelling of carcasses in the systems of automation and robotization of primary processing of cattle

    Yu.A. Ivashkin, N.V. Abbacumova, V.I. Ivashov and V.V. Morozov

14. Industrial experiments with low voltage electrical stimulation of beef carcasses in Poland

    S. Kien

15. Heat and mass transport modelling during meat ball cooking

    G.S. Mittal and E. Huang

16. Automatic extraction of a muscle from a beef forequarter

    P. Sale, J.L. Damez, P. Tournayre and A. Lasteyras

17. Study of electrical method of atomizing food products

    V.Y. Svintsov

18. Kinetic studies on sausages smoking processes

    s. Tyszkiewicz and M. Panasik

19. Freezing of meat of Astrakhan lambs by liquid nitrogen

    K. Venger, V. Ilyasov and N. Mazurenko

20. Influence of certain processing methods on the essential amino acids content of rabbit meat

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

21. Effect of certain processing methods on phospholipid components in rabbit meat

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

22. The intensification of processes and physical model of drying and grinding of meatbone flour

    D.T. Zhailaubayev, A.S. Ginzburg and B.S. Fyedosov

23. Principles of the theory of working out intensive processes of drying and grinding of biological products

    D.T. Zhailaubayev, B.K. Ospanov, K.K. Kusmanov and G.T. Tumenova