1994

1. Proceedings Index
2. Alphabetical Proceedings Index by Author Names
3. Late Papers Index

Supplement to the History of the International Congress of Meat Science and Technology (1987-1994)       

Part 1

Part 2 

Part 3

ILLUSTRATIONS AND TABLES SEPARATELY IN THE END OF THIS LIST. SEE THE CODE AT EACH PAPER TO FIND THE ILLUSTARTIONS AND TABLES

1. Main papers

1. Seking opportunities in the meat industry through science and technology

   W. G. Fielding

2. Dutch position of meat with respect to production and distribution

   G. J. van der Poel

3. The influence of early events in utero on postnatalmuscle growth: A review

   N. C. Stickland

4. The structural basis of meat toughness: What role does the collagenous component play?

   P. P. Purslow

5. Evaluation of analytical methods within context of use

   J. J. O’Rangers and D. B. Berkowitz

6. Influence of raw meat properties and processing technology on aroma quality of raw fermented meat products

   A. Verplaetse

7. The hot-dog: Anatomy of American classic

   C. Amundson and T. Whitemarsh

8. PIGMAP: Gene mapping and its contribution to meat production and meat quality parameters

   E. W. Brascamp, C.S. Haley, M. A. M. Groenen and l. L. G. Janss

9. Transport of farm animals: The thermaal environment

   J. W. Schrama, W. van der Hel, A.M. Henken, J. Gorssen and M.W. A. Verstegen

10. Image research as guidance for meat production

    H. C. M. Van Trijp

11. Production and processing of slaughter by-products. Priorities and processing technology

    B. A. P. Urlings and P. G. H. Bijker

12. Integrated quality management in meat production

    G. W. Ziggers

13. Risk analysis as a prerequisite for flexible, validated and effective post mortem inspection procedures

    S. C. Hathaway

14. Risk analysis of epidemiological models as a basis of current meat inspection

    B. R. Berends, J. M. A. Snijders, and J.G. Van Lodtestijn

15. Revision of current meat inspection: why and how

    B. R. Berends, J. M. A. Snijders, and J.G. Van Lodtestijn

2. MEAT MICROBIOLOGY AND MEAT HYGIENE

1. Shelf-life prediction of vacuum-packed, cooked meat products

   M.L.T. Muermans, F.K. Stekelenburg and J.H.J. Huis in ‘T Veld

2. Rapid methods to predict bacterial load in ground beef

   K. Venkitanarayanan, C. Faustman and B. Berry

3. Microbialogical condition and display quality of retail steaks as affected by intervention treatments of vacuum packaged beef subprimals stored at different temperatures

   L.E. Mease, D.H. Kropf, R. Prasai, L.R. Vogt, P.B. Kenney, C.L. Kastner and D.Y.C. Fung

4. Bacterial off-odours in vacuum-packaged lamb

   R.H. Madden

5. Extension of the shelf-life of vacuum-packaged high pH pork by storage at -1⁰C

   B.J. Shay, D. Miller and A.F. Egan

6. Inhibition of Listeria monocytogenes by preservatives in vacuum-packaged Bologna

   J.N. Sofos, B.M. Smyth, C.M. Bacco and G.R. Schmidt

7. Shelf life extension of fresh beefby modified atmosphere

   S. Angel, A. Sadeh and R. Avnat

8. Beef traits with differing fabrication times and gases in modified atmosphere packaging

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

9. Effect of modified atmosphere packaging on the survival of pathogens on artifically contaminated pork

   A.M.G. van den Elzen, J.H. Houben and J.M.A. Snijders

10. Growth of Yersinia enterocolitica in modified atmosphere packaged lamb

    J.J. Sheridan, A. Alice Doherty, D.A. McDowell and I.S. Blair

11. Studies on prolonging shelf-life on meat product in package combined by ozone gas and O2 scavenger

    H. Shin, I. Lee, W. Choi and E. Oh

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

    E. Petäjä, E. Puolanne and K. Korteniemi

13. Effect of sodium lactate on the heat resistance and recovery of L. monocytogenes, E. coli O157:H7 and Salmonella in broth

    D. Sergelidis, A. Sarimvei and C. Genigerogis

14. Lactic acid inhibits bacterial growth on pork lean and fat

    G. Greer and B.D. Dilts

15. The role of bezoic acid as a fungal decontaminante of beef carcasses

    A. Nassar, M.A. Ismail and A.H. Abou Elala

16. Resistance of bacteria to quaternary ammonium disinfectants

    E. Jaszczuk, M. Murzynowska and P. Kitzman

17. Application of a bacteriocin as a natural preservative in sauces

    J. Rovira, A. Rodriguez and I. Jaime

18. Stability of dried salted lamb stored under tropical conditions

    E.M. Cunha da Silva, B.W. Moss and N.F.S. Gault

19. Conversion of metmyoglobin to bright red derivatives by lactic acid bacteria

    K. Arihara, H. Kushida, M. Itoh, Y. Kondo, J.B. Luchansky and R.G. Cassens

20. A PCR assay for Campylobacter jejuni and Campylobacter coli

    J. van der Plas, C. Ten Bosch, M. Havekes, J. Snijders, H. In’t Veld and H. Hofstra

21. Development and implementation of rapid methods for the detection of pathogenic bacteria in meat and meat products

    J. van der Plas, C. Ten Bosch, H. In’t Veld, H. Hofstra, E. Paardekooper, E. Cuypers, N. Haagsma, A. Vermunt, T. Bovee, H. Stegeman and Y. Holthuijzen

22. Comparison of the methods for enumeration of aerobic microorganisms in meat and meat products

    I. Smiechowicz-Frydzyñska, E. Jaszczuk and P. Kitzman

23. Salmonella-PCR: Screen for microbiological safety

    C. Ten Bosch, E. Cuypers, M. Havekes, J. Snijders, J. Huis in ‘T Veld, J. van der Plas and H. Hofstra

24. IMS/ELISA: A Rapid detection for Salmonella

    E. Cuypers, C. Ten Bosch, J. van der Plas and N. Haagsma

25. Polymerase chain reaction for detection of shiga like toxin producing Escherichia coli

    A.E. Heuvelink, N. van de Kar, E. De Boer, K. Wernars, J. Huis in ‘T Veld and L. Monnens

26. Development of an ELISA for the detection of Salmonella enteritidis based on a recombinant DNA flagellar antigen

    J.H.J. Huis in ‘T Veld, K.A. Zwaagstra, A.J.A.M. van Asten, B.A.M. van der Zeijst and J.G. Kusters

27. Development of a new detection method for Yersinia enterocolitica in meat

    A.E.M. Vermunt, T.F.H. Bovee, H. Stegeman and Y.A. Holthuyzen

28. Evaluation and control of microbial contamination of pork

    C.L. Knipe, A. Mendonca, W. Radomyska and E.A. Murano

29. Establishment of evaluation methods for microbial controls at beef slaughterhouses in Japan

    H. Konuma, K. Shinagawa and H. Okayama

30. The top-down approach in the elimination of Campylobacter jejuni/coli from the pig population

    M.J.B.M. Weijtens, H.A.P. Urlings and P.G.H. Bijker

31. Meat slaughtering and processing methods for controlling Escherichia coli O157:H7

    A.B. Childers and B. Walsh

32. Airborne contamination of chilling rooms in poultry meat processing plants

    L. Ellerbroek

33. Hygienic study in meat industry in Czech republic

    E. Napravnikova and J. Budig

34. The hygienic status of game

    C.H. Ring and S. Pfeiffer

35. Microbial quality of raw pork and chorizo (raw pork sausage) in Mexico city

    V. Kuri, R.H. Madden and M.A. Collins

36. Occurence of ochratoxin A-producing moulds and ochratoxin A in dry sausage

    M. Škrinjar and M. Danev

37. Influence of the membrane on HT-2 toxin toxicity in Saccharomyces carlsbergensis

    J. Sawinsky, A. Halász and G. Borbiró

3. SLAUGHTER TECHNOLOGY AND CLASSIFICATION

1. Vascular infusion of pigs with water: Effects on carcass shrinkage, meat temperature and quality

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

2. The temperature of hams, measured subcutaneous and in the biceps femoris during slaughter and chilling. 1. Changes in temperature from exsanguination till the end of scalding

   P.G. van der Wal, C.H. Veerkamp, G. van Beek and B. Engel

3. The temperature of hams, measured subcutaneous and in the biceps femoris during slaughter and chilling. 2. Changes in temperature during moderate chilling compared to forced chilling and associated effects

   P.G. van der Wal, C.H. Veerkamp, G. van Beek and B. Engel

4. A simple way to calculate temperature distribution in an infinite slab

   G.J. Doornbos

5. The velocity distribution around chicken carcasses

   G.J. Doornbos and A.K. Wemmers

6. Reduced spread of pathogens as a result of changed pluck removal technique

   H. Christensen and H. Lüthje

7. Accounting for the sex effect on prediction of pig carcass lean meat percentage in the community

   G. Daumas, T. Dhorne and M. Gispert

8. The M. Pectoralis profundus as an indicator for the assessment of the solour of beef carcasses at classification

   B. Hulsegge and S.G. Merkus

9. Application of ultrasonics in pig carcass classification

   P. Walstra, B. Hulsegge and G. Mateman

10. The usefulness of classifying instruments ultra – FOM and PG – 200 for estimation of pork carcasses meatness in Poland

    T. Piechocki, K. Borzuta and E. Grzeskowiak

11. The relationship between beef tenderness and age classification in the South African beef carcass classification system

    R.I. Crosley, P.H. Heinze and R.T. Naudé

12. Application of via neural networks in objective beef classification and prediction of carcass composition

    N.T. Madsen and H.H. Thodberg

13. Complex evaluation of the quality of cattle and pigs

    A.B. Lisitsyn, Yu.V. Tatulov, T.M. Mittelshtein, L.V. Gourieva and G.P. Goroshko

14. Interrelationship between main tissue composition and traditional and visional measurements in cow carcasses

    H. Wichlacz and W. Dimke

15. Composition of South African beef carcasses

    H.C. Schönfeldt, R.T. Naudé, J.F. De Bruyn and P.E. Strydom

16. Prediction of carcase composition in the indigenous Malawi goat

    J.A. Kirk, R.A. Cooper and L. Kamwanja

17. Use of carcass-side volumes to evaluate meat yield in double muscled and normal cattle

    C. Lazzaroni and G. Toscano-Pagano

18. Morphological characteristics of muscle fibres in double muscled and normal cattle

    C. Lazzaroni, D. Semprini, M. Abrate, M. Pagano and G. Toscano-Pagano

4. PRIMARY PRODUCTION AND QUALITY ASPECTS

1. The influence of early events in utero on postnatal muscle growth: A review

   N.C. Stickland

2. Incidence of PSE in commercial pig carcasses in Rio Grande Do Sul State, Brazil

   P.O.V. Culau, J.M.R. Ourique, S. Nicolaiewsky and M.C. Bressan

3. Contribution of the halothane gene to PSE levels in Australian pork

   G.R. Trout

4. Effect of the halothane gene in heterozygote pigs on ham meat quality

   V. Russo, I. Nanni Costa, S. Dall’Olio, R. Davoli, A. De Grossi, D.P. Lo Fiego and P. Zamponelli

5. Comparison of the molecular genetic diagnosis of malignant hyperthermia with biopsy muscle and meat quality criteria of pigs

   R. Lahucky, L. Kovac, L. Hetényi and L.L. Christian

6. The efficiency of prediction of PSE pork meat on the basis of halothane test and HAL-GP1-A1BG-PGD halotyping and PCR/RFLP analysis

   J. Kuryl, A. Koæwin-Podsiadla and W. Przybylski

7. Special influence of the mutation in porcine ryanodine receptor to the PH-1 in M. Longissimus dorsi

   F. Hilbert, D. Seiwald and B. Mayr

8. Effect of the RN-gene on meat quality and lean meat content in crossbred pigs with Hampshire as terminal sire

   K. Lundström, A. Andersson, S. Maerz and I. Hansson

9. Technological meat quality and the frequency of the RN-gene in purebred Swedish Hampshire and Yorkshire pigs

   A.C. Enfält, K. Lundström, L. Lundkvist, A. Karlsson and I. Hansson

10. Effects of the halothane and the RN phenotypes on the water holding capacity and soluble protein in pig muscle

    R. Lahucky, A. Talmant and G. Monin

11. Post mortem changes in the mechanical properties and the ultrastructure of the Longissimus of Large white and Pietrain pigs

    G. Minelli, T.A. Astruct, J. Culioli, X. Vignon and G. Monin

12. Relationships between light scattering, pH value and some fibre characteristics in post mortem M. longissimus dorsi and M. semimembranosus of different pig breeds

    D. Škorjanc, A. Šalehar, I. Erzen and M. Kastelic

13. Effect of diet and intake level during growing and fattening, on the characteristics of muscle and subcutaneous fat of Iberian pigs

    J.A. Neves, E. Sabio, A. Fallola, J.L. Nunes and A.A. Almeida

14. Chemical composition of subcutaneous fat of Iberian pigs fed on Woodland (acorns)

    J.A. Neves, E. Sabio, M.C. Vidal, A.M. Costa and A.B. Freitas

15. Genetic and dietary effects on the characteristics of the adipose tissue in the heavy pig

    D.P. Lo Fiego, G. Minelli, L. Faucitano, R. Fabbri and P. Santoro

16. Changes in carcass composition and in lipid composition of Longissimus dorsi and backfat during fattening of Corsican pigs in chestnut plantation

    F. Secondi, G. Gandemer, P.M. Santucci, M. Bonneau and F. Casabianca

17. Muscle structure and texture as influenced by physical exercise of pigs

    J.S. Petersen, P. Berge, P. Henckel, H. Maribo, N. Oksbjerg and M.T. Sørensen

18. Effect of recombinant porcine somatotropin on chamical and histological characteristics of growing pigs

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

19. Somatotropin action on muscle and backfat cellularity in relation to breed and halothane sensetivity in pigs

    C. Rehfeldt and K. Ender

20. Studies on histostructures of some organs, as well as on some morphological and lipid characteristics of internal fat depots in hoggets receiving clenbuterol doses

    L. Ditcheva, V. Banskalieva, P. Marinova and A. Angelov

21. Amino acid profiles and collagen content of bob and special-fed veal

    C. Faustman, C.M. Specht, R.M. Clark, L.A. Malkus and D.M. Kinsman

22. Effects of clenbuterol and salbutamol on body and carcass composition of veal calves

    G.J. Garssen, G.S.M. Merkus and J.C. Verplanke

23. pH, colour and water holding capacity in muscles of young bulls differing for ethinic group

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

24. Study of the carcasses of Charolais and Nelore (Bos indicus) cull cows

    L. Muller, Z.V. Perobelli and J. Restle

25. The effect of Brahman percentage on consumer evaluation of beef

    S.R. Rymill, J.M. Thompson, H. Hearnshaw and A.F. Egan

26. Meat quality of heifers finished with concentrate rich on corn gluten feed and cassava flour

    P. Albertí, C. Sañudo, R. Consigli, P. Santolaria and I. Negueruela

27. Effect of diet energy on steers muscle lipids

    P.T. Garcia, C.A. Margaria, N.A. Pensel and J.J. Casal

28. Effect of diet on the chemical and thermal properties of beef fat

    P.T. Garcia, A.R. Bottazzini, N.A. Pensel andnC.A. Margaria

29. Carcass characteristics and meat quality of dual purpose type bulls as influenced by two growth patterns during the growing period

    A. Clinquart, C. van Eenaeme, T. van Vooren, J. van Hoof and L. Istasse

30. Histochemical and biochemical properties of muscle in Chianina breed

    F. Nicastro and G. Maiorano

31. Effect of age and fatness on tenderness of beef cuts in South Africa

    H.C. Schönfeldt and R.T. Naudé

32. Does meat from clenbuterol-fed heifers tenderise?

    M. Luño, J.A. Beltran, I. Jaime and P. Roncales

33. The effect of three growth promoters on fattening beef performance

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

34. The investigation of some properties of meat from water buffalo (Bubalis bubalis) fed with two different feed

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

35. Muscle fibre types meat traits of corn-silage-fed buffaloes of different ages

    M. Severini, A.R. Loschi, M. Trevisani, I. Aglietti and V. Bertorotta

36. Effect of feeding a milk diet or concentrate plus hay diet on carcass and meat quality of lamb

    N.J. Okeudo, B.W. Moss and M.B. Chestnutt

37. Studies on the influence of the combined effects of organophosphoric pesticides and gamma rays upon the hydrophilic properties of lamb

    S. Dragoev, S. Danchev, T. Zlatev, N. Nikolova and B. Todorov

38. Physical parameter trends of cull cow meat according to age, finishing and electrostimulation

    S. Failla, M. Iacurto and S. Gigli

39. Quality and shelf-life of beef from animals fed supplemental vitamin E

    G.C. Smith, J.B. Morgan, J.N. Sofos, J.D. Tatum and G.R. Schmidt

40. Extending colour life of MA packed beef by supplementing feed with vitamin E

    A.A. Taylor, L. Vega, J.D. Wood and M. Angold

41. Effect of dietary vitamin E on microbial growth and discoloration of beef

    W.K.M. Chan, K. Hakkarainen, C. Faustman, D.M. Schaeffer and K.K. Scheller

42. Improvement of pigment and lipid stability in ground and sliced beef Longissimus with dietary vitamin E supplementation

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

43. New alternatives for increasing color stability in frozen beef

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

44. Carcass traits and selected quality characteristics of raw and cooked meat of Ram lambs

    A. Badiani, P.P. Gatta, N. Nanni and M. Manfredini

45. Effect of feed type on pork and dry sausage quality

    M. Honkavaara

46. Changes in flavour, colour and texture during storage of acid-preserved meat

    S.K. Ogden, I. Guerrero and A.I. Taylor

47. Dietary fat source and sex class effects on serum cholesterol and carcass characteristics in growing pigs selected for high or low serum cholesterol

    K.B. Harris, J.W. Savell, W.G. Pond and H.J. Mersmann

48. Oxygen uptake during initial lipid oxidation of meat fibres

    L.A. Prado-Barragan and A.J. Taylor

5. MUSCLE BIOLOGY AND MEAT QUALITY

1. Influence of two ageing methods on MFI, osmolality and subsequent meat tenderness

   P.H. Heinze, D. Brüggemann and J.D. Snyman

2. The influence of ageing period and blade speed on the determination of myofibrillar fragmentation index of beef M. longissimus thoracis et lumborum

   P.H. Heinze, J.D. Snyman and R.T. Naudé

3. Post mortem glycolysis in veal carcasses; influence on meat quality

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

4. The effect of pelvic suspension on shear force values in various beef muscles

   V.M.H. Barnier and F.J.M. Smulders

5. Fluorimetry as a potential method for measuring the toughness of connective tissue

   B. Egelandsdal, K. Kvaal and T. Isaksson

6. Structural weakening of intramuscular connective tissue during conditioning beef

   T. Nishimura, A. Hattori and K. Takahashi

7. Prediction of meat tenderness by near infrared spectoscopy

   K.I. Hildrum, T. Isaksson, T. Næs, B.N. Nilsen and T. Frøystein

8. Beef myofibrillar protein salt solubility in relation to tenderness and proteolysis

   E. Claeys, L. Uytterhaegen, D. Demeyer and S. De Smet

9. In vitro measurement of calpain activity

   E. Dransfield, A. Lachaud and A. Ouali

10. Effects of ageing of bull Longissimus dorsi on proteolysis and calpain I and II activities

    S. Ötles

11. Ultrastructure and myofibrillar strength of pre- and post-rigor CaCl2 injected meat

    F. Got, X. Vignon, S. Bannari, T. Astruc and J. Culioli

12. Effect of post mortem, pH, time and temperature on the distribution of lysosomal enzymes in beef muscle

    P. Ertbjerg, L.M. Larsen and A.J. Møller

13. A demonstration of the involvement of cathepsins in postmortem myofibrillar protein de gradation at high temperature

    R. Sancho, I. Jaime, J.A. Beltran and P.Roncales

14. Early detection of ultimate pH in Longissimus dorsi (L.D.) of beef carcasses: Comparison of three methods

    S. Jabet

15. The influence of ultimate pH on the tenderisation of meat

    G.R. O’Halloran, D.J. Troy and D.J. Buckley

16. Tenderness changes during aging of meat at various pH values

    A. Watanabe and C.E. Devine

17. Effect of simulated transport conditions on the water-holding capacity of fresh beef as determined by various methods

    M.J.A. den Hertog-Meischko, M. Vada-Kovács and F.J.M. Smulders

18. Influence of temperature and halothane sensitivity on contraction traits and metabolism in the Tibialis cranialis of pigs before and after excision

    G. Monin, E. Lambooy and R. Klont

19. The protein solubility method as an indicator of pork quality

    A.C. Murray and C.P. Johnson

20. Prediction of water holding properties of pork meat by modelling

    G. Wijngaards

21. The effectiveness of the Danish MQM probe to evaluate post-rigor pork quality

    C. Borggaard, J.R. Andersen, R. Warner, R.G. Kauffman and S.T. Joo

22. Electrical measurement for detecting early postmortem changes in porcine muscle

    T.A. Whitman, J.C. Forest, M.T. Morgan and M.R. Okos

23. Identification of pale, soft and exudative (PSE) pork and prediction of pork quality effects on finished processed pork product quality

    A.R. Knight, C.L. Knipe and P.N. Hinz

24. Technological ability of the PSE/DFD status in a model cooked product

    L.C. Roseiro, C. Santos, H. Gonçalves, J. Vieira and R. Melo

25. Comparison of different objective methods used for the detection of the pork PSE/DFD status

    L.C. Roseiro, C. Santos, H. Gonçalves, J. Vieira and R. Melo

26. Thermal properties of muscle protein and meat quality

    M.T. Chen and L.C. Lin

27. The effect of ultimate pH on eating quality of pork

    G. Eikelenboom and A.H. Hoving-Bolink

28. The effect of intramuscular fat on eating quality of pork

    G. Eikelenboom and A.H. Hoving-Bolink

29. Tenderisation of pork as affected by degree od cold induced shortening

    P. Iversen, P. Henckel, L.M. Larsen, S. Monllao and A.J. Møller

30. Effect of ultrastructure damage on proteolytic activity of pork muscles

    D. Drobisz

31. Dependence of activity of lysosomal proteinases (cathepsins B and L) on quality group of meat, its thermal state and time of ageing

    M.A. Borisova, A.B. Lisitsyn, V.Z. Krakova, V.T. Kolesnikova, N.S. Loseva and R.A. Khromova

32. Marination of raw porcine Longissimus muscle – Influence on muscle fibre area and water-holding capacity

    A. Karlsson, A. Andersson, K. Lundström and Y. Ridderstråle

33. Effect of cryoprotectants on the fuctional and organoleptic properties of frozen stored ground pork

    Z. Incze, E. Rékasi, V. Mihályi and J. Farkas

34. Lipoxygenase activity in pig muscle isolation and partial characterisation

    J.L. Gata, M.C. Pinto and P. Macias

35. Effects of the method of chilling, electrical stimulation and boning time on quality characteristics of chicken broiler breast meat

    T.G. Uijttenboogart and H.G.M. Reimert

36. Metabolic changes in skeletal muscle cells under “chemical hypoxia”

    F. Archer, R. Labas and X. Vignon

37. Lipid composition of two rabbit muscles of opposite metabolic type

    C. Alasnier, M. Viau and G. Gandemer

38. Microstructure if geese Pectoralis muscle as related to some meat characteristics

    D. Klosowska, B. Klosowski, A. Rosinski, G. Elminowska-Wenda and T. Skrabka-Blotnicka

39. The relationship between pH and R-values in postmortem lamb muscles

    M. Serdaroglu, S. Tömek and S. Demyrtas

40. Some confocal glimpses of meat – A transmission light microscopial study

    V. Sarafis and J. Tingle

41. Meat – An environmental scanning microsscopical view

    V. Sarafis, J. Nailon and P. Uwins

6. ANALYTICAL METHODS AND CHEMISTRY

1. Species identification in heated meat using DNA oligonucleotide probes

   J.B. Buntjer, J.A. Lenstra and N. Haagsma

2. Electrospray mass spectrometry analysis of haem pigments

   E. Ponce and A.J. Taylor

3. The use of high performance liquid chromatography for the determination of haem concentrations in beef, pork and poultry

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

4. Determination of the thermal treatment of three different meat species by SDS-page electrophoresis

   E. Dilber-van Griethuysen and V. Clement

5. Final version of reference methods for water holding capacity in meat and meat products: Procedures recommended by an OECD working group and prepresented at the 39th Icomst in 1993

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

6. Recommendation of reference methods for assessment of meat tenderness

   B.B. Chrystall, J. Culioli, D. Demeyer, K.O. Honikel, A.J. Moller, P. Purslow, F. Schwägele, R. Shorthose and L. Uytterhaegen

7. Investigation of rabbit carcass composition and experimental effects by NIRS of dried muscle

   G. Masoero, G. Bergoglio, V. Pace and D. Settineri

8. Electromagnetic scanning as a means to determine lean content of beef trimmings

   C.R. Calkins, L.R. Weide, B.W. Bell, N.L. Meseck and W.J. Ahn

9. Characterization of non-meat protein preparations by emulsion stability curves

   P. Konieczny and G. Wijngaards

10. Monitoring the degree of the frozen denaturation of skeletal muscle myosin by ELISA method

    J. Lee, J. Park, J. Kim and H. Shin

11. The use of reflectance measurements at selected wavelengths to predict the amount and proportion of myoglobin in a range of meat species

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

12. Comparison of Minolta grading meter and the SCM datalogger to measure color and pigment content of veal meat

    S.A. Pommier

13. Analysis of raw and cooked beef lipids by chemical instrumental and sensory methods

    A.J. St. Angelo and J.R.C. James

14. Molecular specie composition of phosphatidylcholine and phosphatidylethanolamine in skeletal muscle of farm animals

    E. Ngah, C. Alasnier and G. Gandemer

15. Extractive TBA method: A comparative study

    M.R. Rosmini, F. Perlo, J.A. Perez-Alvarez, M.J. Pagan-Moreno, C. Valor-Herencia, F. Lopez-Santoveña and V. Aranda-Catala

16. Effect of dietary selenium supplementation on the lipid composition and stability of pork meat

    S. Sobajic, M. Miric, Z. Lalic and P. Radosevic

17. Effects of distilled soybean oil (DSO), an antioxidant combination and pasteurization on mechanically deboned chicken meat oxidation, during frozen storage at -16⁰C for 6 months

    C.A. Costa, N.N. Terra and K. Happke

18. Effects of twelve antioxidants in three levels of concentration in lard at 70⁰C in an oxidation accelerated test

    C.M. Costa, N.N. Terra and K. Happke

19. Identification of volatile compunds in slow and fast cured bacon

    L.L. Hinrichsen, N. Tran and J.L. Berdagué

20. Polycyclic aromatic hydrocarbons and phenols in smoked Zlatibor bacon

    M. Bastic, S. Saicic, J.I. Korenman and L.V. Antipova

21. The formation of biogenic amines in meat and meat products

    F. Bauer, I. Seuss, P. Paulsen and S. Vali

7. RAW MEAT PRODUCTS

1. Microbial population in altered dry-cured ham

   C. Sanabria, A. Fallola, E. Sabio, M.C. Vidal-Aragón, A. Carrascosa and J.L. Ferrera

2. Microbial evolution in vacuum-packaged dry-cured ham

   M. Elias, C. Sanabria, A. Fallola, E. Sabio, M.C. Vidal-Aragón and A. Carrascosa

3. Sensory characteristics of dry-cured ham from Iberian pigs

   A. Fallola, C. Sanabria, E. Sabio, M.C. Vidal-Aragón and J.L. Ferrera

4. Influence of curing technology on the quality of raw ham

   R. Lautenschläger

5. Dry-cured ham temperature influence on salt diffusion

   J.P. Muñoz-Garcia, M.A. Gago-Gago, J.A. Perez-Alvarez, J. Fernandez-Lopez, F. Perlo, M.J. Pagan-Moreno, F. Lopez-Santoveña and V. Aranda-Catala

6. Evaluation of protein profiles by SDS-page in dry-cured ham processing

   M. Hortós and J.A. García Regueiro

7. Evolution of volatile alcohols in vacuum-packaged dry-cured ham

   M. Elias, E. Sabio, M.C. Vidal-Aragón, C. Sanabria and A. Fallola

8. Volatile compounds identified in altered dry-cured ham

   M.C. Vidal-Aragón, E. Sabio, C. Sanabria, A. Fallola and M. Elias

9. Volatile compounds in dry-cured ham produced from heavy and light Large white pigs

   J.A. Garcia Regueiro and I. Diaz

10. Changes of lipids composition during the processing and storage of “Uzice beef prshuta” – Traditional dry meat products

    R. Radovanovic, P. Bojovic and M. Bastic

11. A study on dried meat product of China yak and its technology

    Y. Huang and S. Tian

12. Investigation of the thermal stability of the total lipids isolated from smoked zlatibor bacon

    S. Saicic, M. Ranic, L.J. Milovanovic, M. Bastic and D. Skala

13. Increasing the functionality and use of pale, soft and exudative (PSE) pork in Canadian-style bacon

    R. Mandava, C.L. Knipe and R.E. Rust

14. Direct salting of frozen hams

    F. Leon Crespo, H. Galan Soldevilla, A. Peralta Fernandez, N. Ciudad Gonzalez, B. Balderas Zubeldia, F. Cespedes Sanchez, A. Perez and M.L. Cano Serrano

15. Ascorbate and erythorbate acid influence upon colour properties of “Longaniza de Pascua”

    C. Ruiz-Peluffo, J.A. Perez-Alvarez, F. Perlo, M.J. Pagan-Moreno, M.E. Sanchez-Rodriguez, F. Lopez-Santoveña and V. Aranda Catala

16. Effects of tocopherol added to paprika upon colour durinf chorizo processing

    S. Tajahuerce-Romera, M.J. Pagan-Moreno, J.A. Perez-Alvarez, M.A. Gago-Gago, C.S. Pascual-Moreno, F. Franqueza-Esteve, F. Lopez-Santoveña and V. Aranda-Catala

17. Lomo Embuchado: Colour parameters evolution during process

    M.E. Sanchez-Rodriguez, J.A. Perez-Alvarez, M.A. Gago-Gago, F. Perlo, C. Ruiz-Pelufo, F. Lopez-Santoveña and V. Aranda-Catala

18. Color changes in dry-cured ham during processing

    E. Sabio, M.C. Vidal-Aragón, A. Fallola, C. Sanabria and J. Benito

19. Temperature influence on colour properties in dry-cured ham

    J. Fernandez-Lopez, M.A. Gago-Gago, J.A. Perez-Alvarez, F. Perlo, M.J. Pagan-Moreno, J.P. Muñoz-Garcia, F. Lopez-Santoveña and V. Aranda-Catala

20. Colour parameters evolution during chorizo light exposure

    C. Pascual-Moreno, M.J. Pagan-Moreno, J.A. Perez-Alvarez, M. Rosmini, S. Tajahuerce-Romera, F. Lopez-Santoveña and V. Aranda-Catala

21. Portuguese chorizo – A traditional intermediate moisture food

    A.S. Barreto, M. Ferreira, J. Quakinin and A.M. Ribeiro

22. Manufacturing feasibility for Chinese-style sausage prepared from cryoprotected pre-rigor porcine meat

    F-S. Wang and C-W. Lin

23. Relationships between water activity and certain other physio-chemical properties of Bulgarian raw-dried sausage prepared with selected Micrococcal starter cultures

    R.N. Borpuzari, I. Panchev, K. Boschkova and S. Dragoev

24. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels

    L. Stahnke and P. Zeuthen

25. Identification of microflora isolated from a Portuguese dry sausage – “Salpicao”

    C. Martins, L. Patarata, G. Saraiva, A. Esteves, R. Talon, C. Montel and A. Mendes-Faia

26. Changes in the chemical components during ripening of Spanish saucisson

    M.J. Beriain, J. Chasco, G. Lizaso, C. Gorraiz and A. Horcada

27. Proteolytic activity of selected Micrococcal strains and their influence on the free amino acid composition of Bulgarian raw-dries sausage

    R.N. Borpuzari, K. Boschkova, S. Danchev, K. Wassilev and D. Kiossev

28. Lipolytic activity of selected Micrococcal strains and their influence on the free amino acid composition of the Bulgarian raw-dried sausage

    R.N. Borpuzari, K. Boschkova, S. Danchev, K. Wassilev and D. Kiossev

29. Free amino acids in air-dried sausages

    C. Waade and P. Zeuthen

30. Formation and content of biogenic amines in Czech raw sausages

    S. Standara, P. Polák, J. Kameník and J. Budig

31. Quality of raw sausages produced with the use of microbiological modified porcine blood plasma

    J. Pyrcz, W. Uchman and P. Konieczny

32. Addition of bromelain increases the sensory quality of coarsely chopped dry sausage

    J.A. Melendo, J.A. Beltran, I. Jaime, R. Sancho and P. Roncales

33. Effect of the addition of papaine from Carica papya on the dry fermented sausage proteolysis during ripening

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

34. Role of starter culture in formation of biogenic amines in pork meat

    A. Baráth, F. Mietsch and A. Halász

8. COOKED MEAT PRODUCTS AND MEAT TECHNOLOGY

1. The hot dog: Anatomy of an American classic

   C. Amundson and T. Whitemarsh

2. Effect of fresh pork quality on the production of polyphosphate-free cooked ham

   L. Martoccia, S. De Smet, R. van Damme and D. Demeyer

3. Influence of ultimate pH and breed on the slicing losses if high-quality cooked hams to be sold pre-packed

   P. Chevillon, J. Boulard, Ph. Le Jossec, R. Kérisit, Y. Salaün, G. Alviset and E. Vidal

4. Tumbling variables in cooked meat technology

   G. Barbieri, E. Ferrari and M. Ghillani

5. Mechanical characteristics of ham-like meat products in relation to plasticization processes

   M. Olkiewicz and I. Tyszkiewicz

6. Influences of phosphates and their blends in the sensory properties and yield of “cook-in” ham

   J.E.M. Udaeta, N.N. Terra, C.R. Valente and L.M. Terra

7. Effect of high hydrostatic pressure on sausage batters

   R. Mandava, I. Fernandez and M. Juillerat

8. Manufacture of cold extruded restructured pork chops with denuded ham muscle

   P.S. Kuber, R.W. Mandigo and B.P. Demos

9. Microstructure of finely comminuted pork meat influenced by sodium chloride

   H. Makala, D. Klosowska and I. Tyszkiewicz

10. Application of scalded swine rind preparation in the production of cooked sausages. I. Influence of the scalded swine rind preparation upon the proximal composition and protein quality of the cooked sausages

    S. Dragoev and K. Wassilev

11. Modified beef connective tissue as an ingredient in low-fat ground beef patties

    D.S. Blackmer, R.W. Mandigo, S.J. Eilert and C.R. Calkins

12. Discrimination and classification of the typical Italian Mostadella recipes on the basis of chemical composition

    A. Pizza, R. Pedrielli and M. Franceschini

13. Substitution of animal fat with peanut oil in a meat emulsion model

    M. Christensen and P. Zeuthen

14. Properties of low-fat, high added-water beef sausages containing phosphated starches

    M.C. Hunt, A. Paynec and P.A. Seib

15. Effect of glutaminase from Bacillus subtilis gt strain on sensory evaluation of processed meat products

    T. Okayama, M. Yamanoue, I. Nishikawa, Y. Shimizu, K. Goto and M. Numata

16. The cooked cured – meat pigment – ESR studies

    F. Shahidi, R.B. Pegg, N.J. Gogan and S.I. Desilva

17. Colour changes evolution during “pate” commercialization

    N. Sanchez-Montero, F. Perlo, R. Cervera-Perez, M. Rosmini, J. Perez-Alvarez, M. Gago-Gago, F. Lopez-Santoveña and V. Aranda-Catala

18. Stability of cured meat pigment during frozen storage

    R. Sakata, K.O. Honikel, H. Morita and Y. Nagata

19. Factors affecting premature browning in cooked ground beef

    M.C. Hunt, K.E. Warren, D.H. Kropf, M.A. Hague, C.L. Waldner, S.L. Stroda and C.L. Kastner

20. Effect of meat binding by Fibrimex on the weight loss and sensoric evaluation after heating

    S. Buitink, M.W.H. Den Reijer and G. Winjgaards

21. Use of starches to enhance cooking yields and binding of algin/calcium restructured beef

    G.R. Schmidt, J.N. Sofos and J.A. Perejda

22. Calcium gluconate as a gelling agent of sodium alginate used in comminuted, scalded sausage manufacturing

    A. Jarmoluk, Z. Duda and A. Trziszka

23. High mannuronate alginates for restructuring beef

    H.T. Nielsen, L. Høegh and A.J. Møller

24. Stability of preformed emulsions using non meat proteins and their use in meat products

    A. Mullins, J. Kerry, E.K. Arendt and D.J. Buckley

25. Some functional properties and microstructure of soy protein products

    K. Katsaras and Z.S. Cserhalmi-Ormai

26. Effects of thermal treatment on low-fat sausage containing surimi from sardine

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

27. Inclusion of seal meat in emulsified products

    F. Shahidi, J. Synowiecki, V. Venugopal and J.R. Botta

28. Phenol penetration in to meat products in the process of smoking

    A. Borys

29. Bacteriological evaluations of restructured fish product processed by tumbling with egg white

    H. Yetim and H.W. Ockerman

9. RESEARCH DEVELOPMENTS IN MEAT SCIENCE

1. Partitioning of carcass components of transgenic pigs

   M.B. Solomon and V.G. Pursel

2. Muscle protein profiles of transgenic pigs expressing a bovine growth gene

   R.L.J.M. van Laack, M.B. Solomon and V.G. Pursel

3. Determination of contractile and metabolic characteristics of the lamb semitendonosus muscle: Relationship between three methods

   E. Laville, T. Sayd, T. Mera, V. Martin and J. Bousset

4. Metabolic response and giant fibres in muscle from pigs after slaughter

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

5. QUA-SI-PORK: Modelling of meat quality in pigs

   K.H. De Greef, A.G. De Vries and R.E. Klont

6. Mathematical modelling of shortening during chilling of beef M. semimembranosus

   U. Olsson, J. Andersson and E. Tornberg

7. The myod gene family and meat production – A review

   M.F.W. Te Pas, A.G. De Vries and A.H. Visscher

10. SUSTAINABLE PRODUCTION SYSTEMS FOR MEAT

1. Organic livestock and animal products

   D.M. Kinsman

2. Presence of styrene in the flesh of pigs grown in pig houses having floors made of modified wood (“Lignomer”)

   B. Dzierzynska-Cybulko, E. Pospiech, M. Ratajszczak and W. Maruniewicz

3. Efficiency of production of ecologically pure foods

   N.N. Lipatov, Z.M. Tsnitishvili and L.N. Lipatova and A.B. Lisitsyn

4. Histological studies of brain, liver and kidney in lead induced embryos, a study in regards to environmental effects

   S.K. Pyne and A. Aditya

WORKSHOPS

1. MEAT, NUTRITION AND HEALTH

1. Nutrients content of Polish hams and shoulders

   B.M. Klossowska, I. Tyszkiewicz and S. Tyszkiewicz

2. Producing fresh pork sausage containing approximately ten percent fat and four percent cereal products

   G.C. Skelley, A.C. Jones and J.K. Duke

3. Intramuscular fat and cholesterol in beef and poultry meats

   P.T. Garcia, N.A. Pensel and C.A. Margaria

4. Uptake of α-tocopherol in porcine plasma, muscle and adipose tissue

   H. Sisk, M. Molloy, P.B. Lynch, P.A. Morrissey and D.J. Buckley

5. Specialized gerodietetic product on meat base for old and aged people nutrition

   N.N. Lipatov, S.V. Yudina, A.B. Lisitsyn and T.A. Roudintseva

6. An in vitro gastro-intestinal tract model for microbiological and nutritional studies

   M. Minekus, R. Havenaar, P. Marteau and J.H.J. Huis in ‘T Veld

7. “In vitro” digestion of proteins of some kinds of food raw materials and their mixtures

   N.N. Lipatov, S.B. Yudina and A.B. Lisitsyn

8. Improved device and procedure for the determination of protein digestion “in vitro”

   N.N. Lipatov, S.B. Yudina, A.B. Lisitsyn and T.A. Rudintseva

9. Protein digestibility – Corrected amino acid score. Method for assessing protein quality of Rainbow trout

   S.N. El and A. Kavas

10. Macrophage stimulating activity of meat and organs

    M. Miwa, M. Jwase, M. Nakagawa, K. Shibata, K. Nagayama and K. Aikawa

2. TRANSPORT AND STUNNING OF ANIMALS

1. Transport of farm animals: The thermal environment

   J.W. Schrama, W. van der Hel, A.M. Henken, J. Gorssen and M.W.A. Verstegen

2. Investigation of the transport conditions in participating countries on the EC project: PL920262

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

3. Effect of age, sex and transportation on the composition and sensory properties of rabbit meat

   G. Xiccato, R. Parigi-Bini, A. Dalle Zotte and A. Carazzolo

4. Is it possible to alter ultimate pH by different treatments of pigs prior to slaughter?

   H. Maribo

5. Influence of different conditions of transportation and pre-slaughter handling on quality indices of pork

   V.I. Ivashov, Yu.V. Tatulov and I.P. Nemchinova

6. The influence of pre slaughter treatment on meat properties in heifers

   V. Pem, S. Cepin, S. Zgur and D. Škorjanc

7. Impediments of animal movement in handling and restraint systems

   T. Grandin

8. Treatment of slaughterpigs during lairage in relation to behaviour and skin damage

   N.A. Geverink and E. Lambooy

9. Effects of preslaughter muscle exercise and body temperature on meat quality characteristics studied in anaesthetized pigs of different halothane genotypes

   R.E. Klont and E. Lambooy

10. Conditions used for electrical stunning of pigs in Australian slaughter plants: A survey

    G.R. Trout, F.D. Shaw, P.D. Reiser and J.M. Green

11. A new device with measurement and signalling of electric charge for stunning pigs

    S. Kien and K. Borzuta

12. Effects of high frequency stunning combined with electrical stimulation on chicken breast (P. major) tenderness

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

13. The effects of electrical waterbath- and head-only-stunning on broiler welfare and meat quality

    S.J.W. Hillebrand, E. Lambooy and C.H. Veerkamp

3. SENSORY RESEARCH AND CONSUMER ACCEPTANCE

1. Image research as guidance for meat production

   H.C.M. van Trijp

2. Enzyme-catalyzed protein hydrolysates as precursors for stabilizing cooked meat flavour during refrigerated storage

   M.E. Bailey, A.D. Clarke and T. Parinyasiri

3. Improvement of the physical (technological) and sensory properties of meat products and ready-to-eat meals by the addition of collagen hydrolysates

   K. Marggrander and K. Hofmann

4. Influence of salts on warmed over flavor in minced meat

   H-J.S. Nielsen and P. Nørgaard

5. Contribution of different molecular weight fractions on beef broth flavour

   C.I. Pereira, M.I. Cambero, G.D. Garcia de Fernando, A. Cobos and J.A. Ordoñez

6. A practical experience of affective testing in beef

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

7. Effect of decanoic acid on the muttony flavour of goat meat

   L. Ma, X. Meng, L. Zhi, G. Yang, H. Lu and C. Zhang

8. A comparison of the off-flavour of shoulder butts from entire male and female pigs using expert and consumer panels

   H. Agerhem and E. Tornberg

9. Aroma production from meat starter cultures

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

10. Effect of sodium chloride substitution on sensory characteristics in fermented sausages

    P. Gou, L. Guerrero, J. Gelabert and J. Arnau

11. Effect of sodium chloride substitution on sensory characteristics in dry cured meat products

    P. Gou, L. Guerrero, G. Casademont and J. Arnau

12. Deviating smell in Danish entire male pigs – Relative to skatole and androstenone contents

    S. Støier

13. Influence of pH on myoglobin denaturation (degree of doneness) in set cooked beef fillets steaks

    R.J. Cox, J.M. Thompson, P. Elwin, M. Predeth and D.P. Casey

14. Beef color with increased postmortem fabrication and air exposure times

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

15. Comparison between two statistical models for prediction of turkey breast muscle colour

    V.S. Sante, A. Lebert, G. Monin, G. Le Pottier and A. Ouali

16. Rheologic characteristics of gels used as fat replacements

    I. Senik and M. Olkiewicz

17. Fat replacers and eating quality of low fat beefburgers

    E.M. Desmond, D.J. Troy and D.J. Buckley

18. A multiparametric method of evaluation of rheological properties of solid food product

    S. Tyszkiewicz, M. Olkiewicz and H. Daun

19. Palatability of tendercut pork

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

20. Electromyography of masticatory muscles applied to meat texture assessment

    E. Mathevon, L. Mioche and J. Culioli

21. Improvement of methods of determination and calculation of consistency characteristics of meat products with the help of universal testing machine “Instron”

    N.N. Lipatov, E.V. Sizykh, A.A. Scherbinin and A.B. Lisitsyn

6. EVALUATION AND USE OF SLAUGHTER BY-PRODUCTS

1. Production and processing of slaughter by-productsprorities and processing technology

   B.A.P. Urlings and P.G.H. Bijker

2. Changes in protein components during processing of chicken surimi (ayami)

   A.S. Babji and G.S. Kee

3. Utilization of erythrocyte of pig blood

   Q. Nan, S. Xiao, M. Du and X. Li

4. Implementation of the good manufacturing practice (GMP) code for hygienic collection of blood for human consumption

   P.H.M. Muijsers and P.G.H. Bijker

5. Some properties of the globin preparation obtained by enzymatic decolouration of red cell fraction

   W. Uchman, P. Konieczny and K. Krysztofiak

6. Possibility of blood plasma concentration by ultrafiltration

   L.J. Petrovic, R. Rede, N. Dzinic and B. Uzelac

7. Recovery and utilisation of by-product protein of meat industry. Process optimization using response-surface methodology

   M. Linder, J. Fanni and M. Parmentier

8. Separation of hemoglobin into hemin and globin by means of carboxymethylcellulose

   A.D. Nekludov, E.A. Efstafieva, M.I. Baburina, S.I. Mitaleva and S.M. Belova

9. Kinetic and biological characteristics of blood protein hydrolyzates of slaughter animals and their mixes with soya isolates

   A.D. Nekludov, A.B. Lisitsyn, V.P. Ilukhina, V.D. Kouznetsov, S.I. Mitaleva and M.P. Voyakin

10. Utilization of protein components of bones in foodstuffs

    M.L. Faivishevsky

11. Structural and mechanical characteristics of structured protein products based on blood plasma

    N.N. Lipatov, A.A. Scherbinin and A.B. Lisitsyn

12. Effects of fermented slaughterhouse residuum pellet containing blood meal and ground fresh pig bone on pork quality

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

13. Biochemical characteristics of poultry viscera products treating by rendering, fermentation and acidulation

    D-C. Lui and H.W. Ockerman

14. The production and feeding of formic acid preserved poultry byproduct hydrolysate in developing countries

    D.A. Hector, G. Knowles and A. Gibson

15. Protein and fat quality of sludge as a feed constituent

    N.G. Fransen, H.A.P. Urlings and P.G.H. Bijker

16. Recycling of slaughter by-products – An integral approach of logistical, economical, environmental and safety aspects

    J.T.M. van Sonsbeek, P. van Beek, P.G.H. Bijker and H.A.P. Urlings

17. Development or intensive technologies for the production of milk clotting enzymes from meat by-products

    G.E. Limonov, R.V. Ilukhina and N.V. Nazarenko

18. The systematic separation and purification of useful proteins from livestock by-products

    H. Murata, S. Oka, Y. Kondo, T. Yatohgo, M. Sato and T. Nakamura

7. WORKING GROUP AUTOMATION AND MECHANOSATION

1. Computer vision in the meat industry: Control of automatic cutting of pig carcasses

   J-P. Chanet and P. Eynard

2. Flexible modelling of the pork production chain

   A.J.D. Lambert and H. Logtenberg

3. Control design for canned meat sterilization

   J.H. Houben, J. Bontsema and S.R. van den Hark

4. Applicability of chemical engineering models in the estimation of meat grinding energy

   A.T. Kenmegne Kamdem and J. Hardy

5. Automatic separation of meat products

   D.A. Crooks and K. Khodabandehloo

8. INTEGRATED QUALITY CONTROL AND MODERN MEAT INSPECTION

1. Integrated quality management in meat production

   G. W. Ziggers

2. Integrated quality management at Heineken: Heineken history

   B. W. Sarre

3. Risk analysis as a prerequisite for flexible, validated and effective post mortem inspection procedures

   S.C. Hathaway

4. Risk analysis on epidemiological models as a basis for the modernization of current meat inspection

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

5. Revision of current meat inspection: Why and how?

   J.M.A. Snijders, B.E. Berends and J.G. van Logtestijn

6. Consultation process to develop new meat industry regulatory concepts

   J.R. Wythers and D.E. Palmer

7. Accreditation for quality assurance a new concept for regulation of the meat industry

   D.E. Palmer

8. Food quality assurance in the zoo

   J.S. van Arum, P.G.H. Bijker and J. Nijboer

9. PRO-Q food a software management program for HACCP

   A. Evers and F.K. Stekelenburg

10. Software EKOS2000 in food hygiene research and control

    P. Florjanc and A. Kores

11. Application of HACCP principles in beef slaughter and fabrication

    J.N. Sofos, J.B. Morgan, G.C. Smith and G.R. Schmidt

12. Hygiene and quality assurance in poultry slaughterhouses: A practical example of application of a hazard analysis and critical control point (HACCP) programme

    J.I. Uriarte Ormaeche, E. Riaguas Sanz, J.A. Perez Alvarez, V.A. Aranda Catala, J.L. Navarro Machetti and G. Clemente Marin

13. Trichinosis in wild meat

    A.F. Sheena

9. KNOWLEDGE TRANSFER, TRAINING, INSTRUCTIONS AND INFORMATION

1. A new approach to technology transfer for industry

   H.I. Leemon

2. Commercialization of university research: Verification of Braunschweiger composition

   J.R. Romans, S. Specht-Overholt, D. Simon, M.J. Marchello, W.L. Tucker and D.M. Wulf

3. Communicating retail value in the marketplace the beef cards software package

   D.B. Griffin, J.P. Walter, R.P. Garrett, C.L. Lorenzen, H.K. Johnson, T.R. Dockerty and J.W. Savell

10. LATE PAPERS

1. Polycyclic aromatic hydrocarbons and phenols in smoked Zlatibor bacon

   : M. Bastic, S. Saicic, D. Skala, J. I. Korenman and L. V. Antipova

2. Relationships between water activity and certain other physico-chemical properties of Bulgarian raw-dried sausage prepared with selected micrococcal starter cultures

   R. N. Borbuxari, I. Panchev, K. Boschkova and S. Drakoev

3. Identification of microflora isolated from Portuguese dry sausage

   L. Patarata, G. Saraiva, A. Esteves, R. Talon, C. montel and C. Martins

4. Chahges in chemical components during ripening of Spanish saucisson

   M. J. Beriain, J. Chasco, C. Gorraiz and A. Horcada

5. Proteolytic activity of selected micrococcal strains and their influence on the free amino acid compositon of Bulgarian raw-dried sausage

   R. N. Borpuzari, K. Boschkova, S. Katsarova and K. Valkova

6. Lipolytic activity of selected micrococcal strains and their influence on free fatty acid composition of bulgarian raw-dried sausage

   R. N. Borpuzari, K. Boschkova, S. Danchev, K. Wassilev and D. Kiossev

7. Bacteriological evaluations of restructure fish product processed by tumbling with egg white

   H. Yetim and H. W. Ockerman

8. Efficiency of production of ecologically pure foods

   N. N. Lipatov, Z. M. Tsnitishvili and L. N. Lipatova

9. Histological studies of brain, liverand kidney in lead induced chick embryos, a study in regards to environmental effects

   S. K. Pyne and A. Aditya

10. “In vitro” digestion of proteins of some kinds of food raw materials and their mixtures

    N. N. Lipatov and S. B. Yudina

11. Macrophage stimulating activity of meats and organs

    M. Miwa, M. Iwase, M. Nagakawa, K. Shibata, K. Nagayama and K. Aikawa

12. Effects of fermented slaughterhouse residium pellet containing blood meal and ground fresh pig bone on pork qualtiy

    T. Oshida, R. Sakata, T. Fukuvasu, K. Kohzaki and K. Kuwano

ILLUSTRATION AND TABLES

1. Session S-II
2. Session S-III
3. Session S-IVA
4. session S-IVB
5. session S-V
6. Session S-VIA
7. Session S-VIB
8. Session S-VII
9. Session S_VIII
10. Workshops W-1 – W-9