1993

Additional information
1. All figures

1. Effects of repartitioning agents on carcass and meat quality

1. The effect of repartitioning agents on carcass and meal quality

   F. K. McKeith

2. The influence of clenbuterol on fat deposition and fatty acid composition of different adipose tissues in castrated and noncastrated hoggets

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

3. Effect of porcine somatotropin (PST) on carcass, meat and fat quality of growing-finishing pigs

   K. Ender, K. Nürnberg, G. Kuhn and C. Rehfeldt

4. The effect of cimaterol on myofiber and metabolic aspects in different strains of Belgian White-Blue bulls

   L. O. Fiems. P. Batjoens, L. Uytterhaegen, RJ. Moermans, J. van Hoof and Ch. V. Boucqué

5. The effects of prolonged release porcine somatotropin (PST) and dietary protein level on carcass yield and meat quality

   S. D. M. Jones, A. L. Schaefer, A. K. W. Tong, T. R. Kasser, W. Robertson and L. L. Holt

6. Effect of clenbuterol depends on the dietary energy-protein level in lambs: effects on both the size, metabolic type and quantity of carcass meat

   P. Marinova, V. Banskalieva and Z. Shindarska

7. Microstructural base of the repartitioning process induced by PST in growing-finishing pigs up to 150 kg live weight

   C. Rehfeldt and K. Ender

8. The effect of porcine somatotropin on pig behavior

   A. L. Schaefer, S. D. M. Jones, A. K. W. Tong, P. Lepage and J. M. Jones

9. The effect of porcine somatotropin and dietary crude protein level on valine flux and protein deposition in swine

   A. L. Schaefer, S. L. Scott, S. D. M. Jones, B. Schricker, D. S. Nam and F. X. Aherne

10. The clenbuterol treatment of hoggets: Effects on carcass and meat quality parameters

    Z. Shindraska, P. Marinova and V. Banskalieva

11. Physical properties of ground beef patties from cull beef cows administered bovine somatotropin

    B. S. Smith, K. W. McMillin D. R. Mulvaney, W. B. Mikel and W. R. Jones

12. Effect of cysteamine administration on body composition in growing turkeys

    M. S. Solomon, K. Maruyama, R. J. Mroz and B. Russell

13. The effect of ractopamine on lean distribution and processing yields of swine

    B. E. Uttaro, R. O. Ball, W. Rae, P. Dick and G. Vessie

14. Clenbuterol in veal calves: The effects of dose and withdrawal period on carcass and meat quality

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

2. Production and ante-mortem factors which influence carcass shrinkage and meat quality

1. Relationship between the composition and quality of meat

   J. D. Wood

2. Ante-mortem factors which influence carcass shrinkage and meat quality

   P. D. Warriss

3. Chemical composition and meat quality of culled sows

   N. N. Aziz, R. O. Ball, W. A. Rae and C. R. Haworth

4. Growth, carcass composition and meat quality of crossbred lambs at different slaughter weights

   N. N. Aziz, R. O. Ball, P. H. Sharpe and B. McCutcheon

5. Biochemical characteristics of muscle of DFD pork caused by tying ante-moretem stress

   M. T. Chen, D. C. Liu, L. C. Chen and J. Y. Lin

6. Effect of dietary vitamin E and selenium on pig meat quality

   E. J. Cox, D. J. Buckley, P. A. Morrissey , P. B. Lynch and J. I. Gray

7. The influence of the ethnic group on texture characteristics of beef meat

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

8. Stress induced mobilisation of free fatty acids and post mortem carcass characteristics in different genotypes of swine

   H. M. Eichinger and W. Otten

9. Effect of time of year on fatty acid composition and melting point of UK lamb

   M. Enser and J. D. Wood

10. Muscle characteristics and metabolic response at slaughter in domestic pigs reared indoors or outdoors

    B. Essdn-Gustavsson and M. Jensen-Waem

11. Meat quality characteristics of crossbred Piedmont bulls and Chiana cow in comparison with relative pure breeds

    S. Gigli, S Failla and A. Carretta

12. The effects of transportation on carcass yield, meat quality and hematology values in electrolyte treated cattle

    T. Jacobsen, A. L. Schaefer, A. K. W. Tong, R. K. Stanley, S. D. M. Jones, W. M. Robertson and R. Dyck

13. The effects of fattening pigs in indoor or outdoor pens on live performance, carcass composition and meat quality

    S. D. M. Jones, A. L. Schaefer, R. Dyck, and J. Colyn

14. Skatole levels as affected by inheritance and season

    K. Lundström and B. Malmfors

15. Quality of beef from different female cattle

    V. Luts, V. Kangro, A. Erg and R. Pender

16. Buffalo (Bubalus buballs) meat quality when submitted to three feeding regimens

    L. Müller, L.F. Aguirre, G.L. Feijo and Z. Perobelli

17. Effects of a magnesium fumarate supplementation on catecholamines, cortisol and blood metabolites in swine

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

18. Effect of feeding management systems on veal performance and meat color: Use of EDTA to control the bioavailability of iron

    S. A. Pommier, H. Lapierre, A. M. de Passillé, C. Gariépy and P. Delaquis

19. Variability of pig muscles quality of two crossbreeds and two weights

    A. Rajar and B. Zlender

20. Effect of breed and sire on meat quality of young bulls in relation to pre-slaughter behaviour and plasma constituents

    C. Sañudo, P. Alberti, P. Santolaria, C. Sanz, M. Verde and G. Maria

21. Variation of meat quality in light lamb depending on weight increase of the carcass (7.4-15.4 kg)

    C. Sañudo, I. Sierra, M. T. Osorio, M. J. Alcalde, P. Santolaria and P. Alberti

22. The use of magnesium aspartate hydrochloride in swine diets to manage pork quality

    A. L. Schaefer, S. D. M. Jones, A. K. W. Tong, S. Weaver, F. X. Aherne, A. Ehrenberg and J. Helbig

23. Stress indicators and lean tissue yield in transported cattle treated with electrolytes

    S. L. Scott, A. L. Schaefer, S. D. M. Jones, G. J. Mears and R. W. Stanley

24. Plasma and muscle cortisol concentrations in pigs of different halothane genotypes and their relationship with pork meat quality

    G. R. Trout, F. D. Shaw and C. P. McPhee

25. Relationship between fat colour and carotenoid and retinol concentrations in various tissues and serum in cattle

    A. Yang, T. W. Larsen and R. K. Tume

26. Effects of double-muscling on tenderness and myofibrillar fragmentation in Belgian Blue White bulls

    L. Uytterhaegen, E. Claeys, D. Demeyer, M. Lippens, L. Fiems, Ch. Boucque and A. Bastiaens

27. Glycogen depletion in muscles and changes in blood metabolites during transport and lairage of reindeer (Rangifer tarartdus L)

    E. Wiklund, A. Anderson, G. Malmfors and K. Lundström

28. Influence of crossing the Simmental breed with some fleshy-type breeds on the carcass value and meat quality

    P. Ljilana, M. Petrovic, R. Rede, D. Medic and T. Stamenkovic

29. Age differences in deposition on muscle tissue and carcass composition in sheep

    P. Marinova

3. Approaches to manipulate post-mortem tnetabolism and meat quality

1. Effects of various processing methods on the meat quality of beef and pork

   G. Eikelenboom

2. Approaches to manipulate post-mortem metabolism and meat quality

   B. B. Marsh

3. A modified hot processing strategy for beef production

   J. L. Aalhus, D. S. McGinnis, C. Gariepy and S. D. M. Jones

4. A single-limb infusion model for investigating postmortem tenderization in beef

   J. L. Aalhus, A. Spzacenko, F. H. Wolfe, D. R. Best and F. Costello

5. Characteristics of beef treated with calcium

   A. D. Alarcón-Rojo, M. L. Pérez-Chabela and J. A. Ortega

6. Effect of stress-induced high postmortem ultimate pH on protease activity and sensory properties of beef

   J. A. Beltran, I. Jaime, P. Santolaria, C. Sañudo, P. Alberti and P. Roncales

7. Diagnosis of PSE incidence on a slaughter facility in Northwest Mexico

   J. P. Camou, J. O. Reyes, G. Gomez, N. F. Gonzalez and M. I. Silveira

8. Effect of electrical stimulation on hot boned chicken breast (P. major) tenderness

   C. C. Contreras, N. J. Beraquet and M. T. E. L. Galvao

9. Factors affecting the quality and spoilage of meat from spray-chilled beef carcasses

   G. G. Greer and S. D. M. Jones

10. Intensification of the salting process in the manufacture of meat products: Physicological changes during salting of mutton subjected to electric and mechanical treatment

    M. T. Ibrahim and K. Vassilev

11. Electrical stimulation and hot-processing influences on lamb quality, palatability, and consumer acceptance

    L. E. Jeremiah, A. K. W. Tong, and L. L. Gibson

12. Hot-boning and elevated temperature conditioning influences on lamb cooking properties, palatability and consumer acceptance

    L. E. Jeremiah, A. K. W. Tong and L. L. Gibson

13. Hot-boning, elevated temperature conditioning and vacuum packaged aging influences on lamb cooking losses and palatability

    L. E. Jeeremiah, A. K. W. Tong and L. L. Gibson

14. Changes in expressible fluid losses of porcine musculature at different times post-rigor

    B. C. Kim and R. G. Kauffman

15. Comparative studies on glycogen-phosphorylase from PSE- and normal muscles

    P. L. Lopez Buesa, K. O. Honikel and F. Schwägele

16. Aging of veal meat: Effect of storage time on sensorial characteristics

    S. Louisfert, F. Turin and C. Lopez

17. Contents of peptide and free amino acid in electrically stimulated beef

    M. Mikami, M. Nagao, M. Sekikawa and H. Miura

18. Effects of local electrical stimulation on tenderization of beef

    L. Pedersen, T. L. Hald, H. Qstdal and A. J. Møller

19. The interaction of chilling rates (including hot boning) and electrical stimulation on the colour and colour stability of fresh and aged beef cuts on retail display

    V. H. Powell and D. B. MacDougall

20. The effect of postmortem conditioning on beef flavor quality

    A. M. Spanier, W. McMillin, K. L. Bett and T. D. Bidner

21. Influence of ageing time, storage temperature and percentage lean on the eating quality of pork and its relationship to instrumental and structural parameters

    E. Tomberg, G. von Seth and Å. Göransson

22. The effect of electro stimulation and aging on the shear development during storage of fresh chicken breast meat

    T. G. Uijttenboogaart and H. G. M. Reimert

23. Intensification of the salting process in the manufacture of meat products: Effect of electric and mechanical treatment during salting of mutton on the free amino acid contents

    K. Vassilev and S. Danchev

24. Vascular infusion of beef carcasses: Effects on chilling efficiency and weight change

    Y. W. Wang, D. S. McGinnis, R. R. Segado S. D. M. Jones

25. Cathepsin B+L activity in beef as affected by ageing

    V. M. H. Bamier, H. L. J. M. van Laack and F. J. M. Smulders

26. The change of cathepsin activity and structural-functional characteristics of beef muscle tissue treated by bacterial and enzymic preparation

    E.F. Oreskin, L.V. Smetanina and V.I. Emeljanenko

4. Early detection of meat quality

1. Early detection of meat quality characteristics

   J. R. Andersen, C. Borggaard, T. Nielsen and P.A. Barton-Gade

2. Development and detection of boar taint

   E. J. Squires

3. Prediction of lean meat yield by real-time ultrasound in barrows, boars and gilts of four different pure breeds

   C. A. Aker, R. O. Ball, R. A. Kemp and B. E. Uttaro

4. Reference methods for water holding capacity in meat and meat products: procedures recommended by an OECD working group

   P. A. Barton-Gade, D. Demeyer, K. O. Honikel, R. L. Joseph, E. Puolanne, M. Severini, F. Smulders and E. Tomberg

5. A fast GC-MS method for determination of tapazole in bovine urine

   P. Batjoens, H. F. De Brabander and J. van Hoof

6. Electromagnetic scanning of warm prerigor pork carcasses in an on-line industrial configuration

   E. P. Berg, J. C. Forrest, J. E. Fisher and M. D. Judge

7. Transcutan, local, electrical stimulation: a method for identification of non-DFD beef carcasses

   O. S. Braathen

8. Identification of variations in meat quality in live halothane heterozygotes using biopsy samples of m. longissimus dorsi

   K. S. Cheah, A. M. Cheah, D. I. Krausgrill, C. P. McPhee and H. L. Kramer

9. Objective and sensory evaluation of pork quality: A comparative study

   R. Chizzolini, A. Badiani, P. Rosa and E. Novelli

10. Correlation between water activity and weight loss of raw sausage

    S. Drehsen, A. Ness and H. Weber

11. Predicting beef quarter and primal lean content using electromagnetic scanning of a homogeneous population

    B. L. Gwartney, C. R. Calkins, R. S. Lin and J. C. Forrest

12. On line identification of DFD by local electrical stimulation and pH measurement on bovine carcasses

    T. L. Haid, E. Ovesen, N. T. Madsen and E.V. Olsen

13. The assessment of saleable meat yield in lamb carcasses

    S. D. M. Jones, W. M. Robertson and M. A. Price

14. The production of entire male pigs in demark: The causes of boar taint and sensory assessment

    E. Larsen, H. Mejborn, H. Maribo and C. Bejerholm

15. Colour measurement of bovine carcass fat cover by VIA

    N. T. Madsen, H. E. Hjelmroth and P. l. Jensen

16. Leanness of beef primal cuts determined by bioelectrical impedance methodology

    M. J. Marchello and W. D. Slanger

17. Easy method for interpretation of colour changes in meat products

    M. Mielnik, J. Mielnik, B. N. Nilsen, P. Lea and H. Blom

18. A HPLC-method for the simultaneous quantification of hemoproteins in porcine muscles

    M. Moje

19. Comparison of blood marker and DNA analyses for detection of the halothane genotype of pigs

    A. C. Murray, C. P. Johnson and L. M. Murdoch

20. The tensipresser can detect the differences of the physical properties between stewed and broiled beef

    H. Nakai, R. Tanabe, S, Ando, H.Miyazaki, M. Sasaki, K. Yanagihara and M. Nishizawa

21. Integral chain control for pigs using a data management system

    E. J. C.Paardekooper and J. N. Schouwenburg

22. Muscle pH, colour (L*;a*;b*) and water holding capacity and the influence of post-mortem meat temperature

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

23. Factors affecting the development of “sex-taint” in entire male pigs

    A. P. Sather, A. K. W. Tong, L. E. Jeremiah, E. J. Squires, and S. D. M. Jones

24. Water distribution of raw pork muscle (M.longissimus dorsi) of different meat quality

    E. Tomberg, A. Andersson and G. von Seth

25. Estimation of pig carcass composition on the basis of linear and loin eye area measurements

    J. Wojciak, K. Borzuta, E. Grzeskowiak and A. Borys

26. Ultrasound assessment of marbling in cattle

    D. E. Robinson, A. P. Jane, J. M. Denlay and D. M. Ferguson

27. The development of target qualimetric models for solution of technological problems

    V.A. Andreenkov, A.B. Lisitsyn, A.A. Semenova and A.N. Sprikin

5. Use of animals for meat production

1. The ethics of eating animals

   R. G. Kauffman

2. The humane slaughter of animals: A realistic goal!

   C. E. Devine, C.J. Cook, S.A. Maasland and K.V. Gilbert

3. The influence of muscle type, ethnic group, muscular hypertrophy on the composition of beef meat

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

4. Breed differences in carcass and meat properties

   S. Cepin, D. Skorjanc and S. Zgur

5. The effect of slaughter weight and pig crossbred on production, carcass and meat quality traits

   A. Diestre, J. A. Garcia-Macias, M. A. Oliver, A. Miquel, E. Esteve, P. Alonso, A. Muñoz and M. Gispert

6. The distribution of proteoglycans in bovine skeletal muscle studied by light microscopical methods

   K. H. Eggen and T. Sørensen

7. Design of upright restraint box for ritual slaughter of cattle

   T. Grandin

8. Effect of sex and genotype on tissue distribution and carcass grading in Swedish pigs

   I. Hansson and A. Andersson

9. A study on the metabolic type of muscle fibres, size of muscle and fat cells and carcass composition in lambs

   I. Ivanov, P. Marinova and E. Raycheva

10. The discussion and development of processing technology on meat and meat products in China

    T. A. Jia

11. Histochemical and biochemical muscle properties in F2-crosses between European wild boar and Swedish Yorkshire pigs

    A. Karlsson, B. Essén-Gustavsson, K. Lundström, H. Ellegren, M. Johansson and L. Andersson

12. Organic meat production in the United States

    D. M. Kinsman

13. Influence of crossing the simmental breed with some fleshy type breeds on carcass value and meat quality

    L. Petrovic, M. Petrovic, R. Rede, D. Medic and T. Stamenkovic

14. Nutritional profile of horse meat

    M. Manfredini, L. Fiorentini, P. P. Gatta, N. Nanni and B. Tolomelli

15. Comparative study on both the size, metabolic type of muscle fibres and physicochemical composition of meat in Large White and local pigs

    P. Marinova and S. Stefanova

16. Use of N20 for pig stunning: Preliminary results

    G. Monin, A. Talmant, P. Vernin and C. Veillas

17. Effect of myofibrillar muscle proteins on in vitro bioavailability of iron

    P. A. Morrissey, F. M. Kirwan and A. Flynn

18. Cytoskeletal protein talin from gizzard smooth muscle

    M. Muguruma, S. Matsumura, S. Nishimuta and T. Ito

19. The influence of age and diet on muscle fiber type in the Chianina breed

    F. Nicastro, G. Maiorano and B. M. Poli

20. Muscle fiber types and carcass characteristics in Wagyu (Japanese Black cattle)

    S. Ozawa, T. Mitsuhashi, M. Mitsumoto and S. Matsumoto

21. Occurence of eicosadienoic acid in beef meat

    K. Potthast

22. Contribution of meat products in statistical consumer’s daily intake of nitrites in Poland

    S. Tyszkiewicz, B. Klossowska and I. Tyszkiewicz

23. Effect of sex, age, cut and processing methods on chemical composition and caloric value of rabbit meat

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

24. Automatic electric stunning of slaughter pigs in a band restrainer

    Lambooij, E., G.S.M. Merkus and B. Hulsegge

6. Use ofpredictive microbiology in relation to meat and meat products

1. Use of predictive microbiology in relation to meat and meat products

   T. A. McMeekin and T. Ross

2. Isolation and characterization of Micrococcaceae from Bulgarian raw-dried sausage

   R. N. Borpuzari and K. Boschkova

3. Nitrate reductase activity of Micrococcaceae isolated from Bulgarian raw-dried sausage

   R. N. Borpuzari and K. Boschkova

4. Chemical preservation of blood that is used as an animal feed

   J. Budig, P. Dvorâk and J. Vrchlabsky

5. Relationship between surface carcasses and minced meat contaminations under French production conditions

   P. Cartier, C. Malayrat and Y. Chatelin

6. The “in vitro-in vivo” bactericidal efficiency of stabilised chlorine dioxide (Chlortech)

   J. F. Dempster, H. Pomeroy and RJ. Russell

7. The efficiency of storage during the transportation of hanging beef by rail or road

   C. O. Gill and D. M. Phillips

8. The presence in pig carcass dehairing equipment of Escherichia coli, Campylobacter and Salmonella

   C. O. Gill and J. Bryant

9. Pre-wash microbiological evaluation of groups of beef carcasses at six registered abattoirs in Alberta

   K. W. F. Jericho, J. A. Bradley and G. C. Kozub

10. The hygienic adequacy of the beef carcass cooling process

    R. J. Jones

11. The effect of centrifugation of sterile beef homogenate medium on Pseudomonas growth

    H. W. Ockerman and J. G. Kim

12. Comparison of lab-made sterile beef extract medium and commercial beef extract medium

    H. W. Ockerman and J. G. Kim

13. The role of high count of lactic acid bacteria and low count of Staphylococci in the form ation of discolourations in dry sausage

    E. Petäjä and E. Puolanne

14. Integrated quality control in the Dutch pig sector

    J. N. Schouwenburg, J. G. van Logtestijn, E. J. C. Paardekooper and J. M. A. Snijders

15. Modernisation of current meat inspection procedures

    J. M. A. Snijders, J. N. Schouwenburg, J. G. van Logtestijn and B. R. Berends

16. Effects of microwave heating on survival of microorganisms in hamburgers

    L. Steinhauser, I. Steinhauserová, J. Lukäsová and J. Budig

17. HACCP model for microbial control of poultry meat in poultry processing plants in Japan

    K. Schinagawa and H. Toyofuku

7. Processing of meat to meat consumer demand

1. Processing of meat to meet consumer demand: The development of low-fat ground products

   D. L. Huffman

2. Processing of meat to meet consumer demand: Developments in restructured and low-fat processed products

   R. W. Mandigo and S.J. Eilert

3. Sensory evaluation of white sausages

   M. M. Rosario Alcoser, T. R. Lopez and S. W. Chisholm

4. Instrumental measures of tenderness in low-fat ground beef patties

   B. W. Berry and H. C. Abraham

5. Comparison of the content of smoke component in meat product smoked traditionally and treated with liquid smoke

   A. Borys

6. Efficiency of hurdle technology applied in raw cured meat (SI-RAW)

   M. T. Chen, Y. S. Lin and J. C. Shu

7. The study of chicken meat-mass sausage product

   C. In, G. S. Zhang, L. J. Min, J. J. Yu and J. Li

8. Sensory evaluation of a fermented sausage extended with a carbohydrate-rich material

   H. Escalona, F. Gallardo, I. Guerrero and V. Kuri

9. Relationship between fat level and flavor of beef minced meat

   B. Fostier, F. Turin, Y. Chatelin and P. Cartier

10. The effect of different electrical stimulation systems and blast chilling on functional parameters of beef and quality of frankfurters

    C. Gariépy, P. J. Delaquis and J. L. Aalhus

11. The usage of corn-protein in the sausage

    C. In, G. Zhang Chen, L. Min and H. Ye

12. The role of sodium caseinate in the stability of meat emulsion

    H. Ye and G. Zhang

13. Effect of environmental factors on lipolytic and proteolytic activities of starter cultures in meat-fat mixtures

    G. Johansson and E. Borch

14. The research and processing of crisp fried gut segment of meat chicken rich with natural selenium

    L. Ma, X. Men, Y. Li, L. Chang and J. Liu

15. Poultry plasmatic proteins recovery using ultrafiltration membranes: Study of the operating conditions

    F. R. Marin, M. R. Torres, J. A. Perez-Alvarez , E. Riaguas and V. Aranda

16. Application of liquid curing in the production Spanish type cured ham

    R. G. Miguel, W. S. Chisholm, I. L. Guerrero and V. H. Kuri

17. Influence of different smoking methods and conditions on the quality of canned frankfurters

    W. D. Müller

18. Influence of a bacterial proteinase on ripening of dry sausage

    H. Naes, A. l. Hoick, L. Axelsson, H. J. Andersen, B. O. Pedersen and H. Blom

19. Sensory evaluation of dry cured ham from various crossbreeds

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

20. The influence of paprika upon colour properties of dry sausages

    M. J. Pagán-Moreno, M. A. Gago-Gago, J. A. Pérez-Alvarez, M. E. Sayas-Barberá and V. Aranda-Catalá

21. Comparative study of chemical and microbiological composition of industrial and hand made traditional sausage Alheira

    L. Patarata, R. Miranda, A. Esteves and C. Martins

22. Determination of diffusion coefficients of chloride, sodium and potassium ions in pork meat

    E. A. Peña, N. F. Gonzalez-Mendez, M. I. Grijalva, M. I. Silveira, J. A. Martinez, J. P. Camou and L. G. Cumplido

23. Changes of selected quality factors during processing and storage of Uzice beef prshuta – a traditional dry meat product

    R. Radovanovic, P. Bojovic, Z. Arbutina and L. Vukajlovic

24. Utilization of nitrosohemoglobin as a colourant of processed meat products

    R. Sakata, T. Oshida, H. Morita and Y. Nagata

25. Quality of pigmeat and aged cured ham

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

26. Volatile N-nitrosamines in nitrite-cured and nitrite-free treated muscle foods

    F. Shahidi, R. B. Pegg and N. P. Sen

27. Influence of cooked ham technology on the presence of some unwholesome residues

    M. Skrinjar, M. Danev, L. J. Petrovic, M. Ac and D. Okanovic

28. Production of aroma components by Staphylococcus in fermented sausages

    L. Stahnke and P. Zeuthen

29. The quality properties of frankfurters with reduced different fats and partially replaced NaCl with KCl

    M. Stevanovic and B. Zlender

30. Use of vacuum or nitrogen gas flushing during chopping to improve cured colour of cooked sausage

    G. M. Strømstad,0. Sørheim, T. Høyem and P. Lea

31. Ultrastructure of mechanically tenderized pork meat

    I. Tyszkiewicz and A. Jakubiec-puka

32. Characteristics of restructured beef steaks manufactured from prerigor and postrigor beef

    H. Wang, N. G. Marriott, J. R. Claus and P. P. Graham

33. Influence of proteins of collagenous origin in spreadable fermented sausages (salami-types)

    H. Weber, R. Fischer, K. Marggrander and F. Kochinke

34. Chemical, biochemical and textural properties of channel catfish muscle as influenced by egg white addition and the tumbling process

    H. Yetim and H. W. Ockerman

35. Restructured cat fish product processed by tumbling with egg white

    H. Yetim and H. W. Ockerman

36. Protein hydrolysates as functional ingredients in a meat emulsion model

    P. Zeuthen and C. Waade

37. Flavour forming of Chinese guangdong sausage

    Q. Nan, W. Li and L. Yu

38. The effect of different types of soy isolates on effective viscosity and water-binding abaility of model ground meat with different quality characteristics

    A.B. Lisitsyn, M.A. Borisova, R.A. Khromova, N.S. Loseva, E.B. Stefanenkova and L.A. Shestovets

39. Correlation between water activity and weight loss of raw sausage

    S. Drehsen, A. Ness and H. Weber

8. Extension of the storage life of fresh and processed meats

1. Fresh red meat packaging and meat quality

   M. Renerre and J. Labadie

2. Relationships between myoglobin and microsomal lipid oxidation: Influence of muscle type and time post-mortem

   M. Anton, P. Gatellier and M. Renerre

3. The effect of centralized pre-packaging on the microbial, odour, colour and acceptability attributes of PVC-overwrapped pork loin chops

   E. M. Buys, J. Krüger and G. l. Nortjé

4. Management strategies for improving the shelf life of fresh pork

   K. J. Coates, J. C. Beattie and P. R. Widders

5. The ability of carnosine, a skeletal muscle dipeptide, to inhibit lipid oxidation in meats

   E. A. Decker, A. D. Crum, K. M. Chan, L. Mei and J. T. Calvert

6. Influence of package integrity on the microbiology of portion ready veal packed under modified atmospheres

   P. J. Delaquis, C. G. Gariépy, G. Doyon, H. Lapierré , S. A. Pommier and A. M. B. DePassillé

7. Consumer acceptance of retail-packed beef from controlled atmosphere master packagings

   C. O. Gill, C. McGinnis and A. K. W. Ton

8. Retail beef in dynamic gas exchange modified atmosphere packaging with different distribution storage temperatures

   N. Y. Huang, K. W. McMillin, C. P. Ho and B. S. Smith

9. Optimization of the cycle of a controlled atmosphere packaging machine for red meats

   D. S. McGinnis, B. Chabot and C. O. Gill

10. The effect of ionising radiation on the colour of porcine muscle

    S. J. Millar, B. W. Moss and M. H. Stevenson

11. Improvement of pigment and lipid stability in beef with vitamin E treatments

    M. Mitsumoto, R. G. Cassens, D. M. Schaefer and R. N. Arnold

12. Tthe bacteriology and case life of retail-ready beef after extended storage in carbon dioxide

    S. Nesom-Fleet, G. G. Greer, L. E. Jeremiah and F. W. Wolfe

13. Phospholipid oxidation in turkey pre-cooked meat

    E. Ngah, C. Genot, A. Meynier, M. Viau and G. Gandemer

14. Chinese sausage 2-thiobarbituric acid values during processing and storage

    H. W. Ockerman and Q. Zhiqian

15. An overview of the progress in the characterization of volatile constituents of meat flavour using the nitrogen purge-and-trap method

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

16. Influence of pH, temperature, metabolic type and time post – mortem on the rate of autoxidation of turkey myoglobin

    V. Santé, P. Gatellier and A. Lacourt

17. Antioxidant activity of oilseed flours and their extracts in meat model systems

    F. Shahidi and Z. O. Saleemi

18. Effects of modified atmosphere packaging (high oxygen) on the storage-life of retail-ready fresh preserved sausage

    P. J. Shand and A. R. McCurdy

19. Organic acids in the conservation of refrigerated poultry carcasses

    N. N. Terra, R. V. Mello and C. R. Valente

20. Characterization of the oxidative damage and antioxidative protection of myofibrillar proteins

    Y. L. Xiong, E. A. Decker, J. T. Calvert, G. H. Robe, K. J. Schilder and L. Wan

21. Effects of sodium lactate on the microbiology of vacuum-packaged sliced luncheon meats

    A. Yang, G. M. Higgs and B. J. Shay