Month: December 1995

Posted on

1995

  1. Table of contents, additional information

1. OPENING SESSION

  1. Global issues impacting demand for meat

    Eleanor Clift

2. GENERAL INDUSTRY SESSIONS

  1. Life cycle of an issue: The food safety story

    L.R. Heinze

  2. Eating in America today: Nutrition implications for the meat industry

    C. Schweitzer and M.K. Young

  3. A strategy for the future: Regaining market share through new product development

    I. Livingston and M. van Luling

3. TECHNICAL BREAKOUT SESSIONS

  1. Risk, reality and inspection reform

    J.P. Boyle

  2. Detection methodologies for microbes and chemicals

    R.A. Carnevale

  3. HACCP: Industry versus government

    T.C. Jackson and H.R. Cross

  4. Food safety risk analysis: A global issue

    S.C. Hathaway

  5. Human susceptibility and pathobiology

    M.E. Potter

  6. “Residue avoidance” in the Netherlands: An overview

    C.C.J.M. van der Meijs

4. CLOSING SESSION

  1. Ready, blame, fire… Myths and misses in marketing

    I. Blumenthal

TABLE OF CONTENTS

    1. NUTRITION & MEAT QUALITY

    1. The meat we eat: Notions of quality for today and tomorrow

      D. Lister

    2. International beef and pork quality audits

      J.B. Morgan, G.C. Smith, S.W. Neel and K.E. Belk

    3. Iron in meat: Effect of cookware

      H.C. Brittin

    4. Blood sausage (“Morcilla”) as a highly acceptable iron fortification vehicle for infant feeding

      M.R. Molina and J. Rosado

    5. Contribution of raw and processed pork meat to the Spanish intake of fat and essential amino acids

      M. Reig and F. Toldra

    6. Meat consumption and serum lipids and lipoproteins in Man ECAL Group

      P.T. Garcia

    7. Is there any difference in triglyceride species and fatty acid composition of serum and hepatic lipids between rats raised with diets containing beef tallow and those with vegetable oils?

      T. Ito, S. Kawahara, K. Inoue and S.A. Hirai

    8. Protein mixtures for meat products

      Z. Šimkevičienė and D. Kažemėkaitytė

    9. Promising method of premilinary treatment of meat raw materials designed for dietetic nutrition products

      N.N. Lipatov and A.B. Lisitsyn

    10. Evaluation of processed meats using rat Bioassay, in vivo and in vitro protein digestibility techniques

      A.S. Babji, M.N. Ismail, L. Selvakumari, M.S. Jamaliah, M.Y. Seri Chempaka and M. Nor Hazila

    11. Palatability traits of emu meat

      L.D. Thompson, D.R. Daniel, L.C. Hoover, M.F. Miller and C.R. Adams

    12. Restaurant consumer acceptability of of grilled emu steak

      L.C. Hoover, C.R. Adams, L.D. Thompson and C.K. Wu

    13. Nutrient content of cooked ostrich meat

      C.A. Morris, S.D. Harris, S.G. May, R.K. Miller, D.S. Hale, J.T. Keeton and J.W. Savell

    14. Carcass tissue distribution and composition of the lean meat from kids fed an iron supplemented diet

      J.F.F. Zapata, N.N. Barros, N.M.S. Vasconcelos and I.F. Moura

    15. Diet effects on carcass traits, composition and palatability of young goats

      J.M. Harrelson, D.D. Johnson and C.H. McGowan

    16. Composition and sensory traits of bison meat

      P. Berge, B. Picard, C. Touraille and D. Micol

    17. The effect of sex type and age on fatty acid composition of intramuscular lipid of loin muscle of Javan Rusa (Cervus timoriensis) deer and its relation to palatability

      R. Sookhareea, D.G. Taylor, G. McL. Dryden, R.K. Tyme, W.R. Shorthose and T. Larsen

    18. Meat quality of wild boars – metabolism post mortem and hygiene

      F. Schwaegele, H. Hecht and L. Kroeckel

    19. The quality of rainbow trout fillets as affected by feeding fish different dietary formulations

      H.W. Ockerman, T. Lesiow and K. Dabrowski

    20. Nutritional profile of sturgeon meat

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

    21. Cholesterol content in different meats

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

    22. Lipids from lamb meat

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

    23. Lipids in lean beef

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

    24. Comparision of some fat quality attributes of Japanese and Australian beef

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

    25. Beef meat quality in Japan

      V.H. Powell and K. Ozutsumi

    26. Eating quality of low fat beefburgers containing fat replacing functional blends

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

    27. The effect of fat level on textural characteristics of low-fat emulsion type meat products

      S. Cofrades, D.J. Troy and E. Hughes

    28. In search of a shear-test check material for meat

      J.S. Eastridge and M.B. Solomon

    29. Rationale for consumer preferences for different degrees of doneness of beef strip steaks

      J.F. Savell, S.J. Boleman, S.L. Boleman, W.W. Morgan, R.K. Miller and J.W. Savell

    30. Use of quality control panel for evaluation of colour of fresh pork loin and the correlation between the panel’s evaluation and meat quality traits

      M. Andersson, J. Godt and S. Støier

    31. Immunocastration – A strategy to produce “taint-free” high quality pork from intact boars

      V. Boghossian, D. Hennessy, J. Mosbey, L. Salvatore, L. Sali, P. Jackoson, J. Reynolds and R. Mawson

    32. Effect of castration on some physicochemical and lipid characteristics of m.L.dorsi fay depots with different anatomic localisation in Hoggets

      V. Banskalieva, P. Marinova and A. Angelov

    33. Boar taint: Androstenones or skatole? A Review

      A.M. Pearson, R.L. Dickson, T.W. Hill and D.W. Holtan

    34. Improving the value of cull beef cows with somatotropin treatment

      D. Mulvaney, W. Mikel, W. Jones, T. Vosen, R. Kelley, W. McElhenney, J. Bannon and A. Simpkins

    35. Comparision of sensory and meat processing characteristics from finished beef with and without rbST treatment during the stocker and finishing phases

      D.F. Ellis, R.W. Rogers, T. Althen, R. Vann, C. Stine, P.C. Coggins, J. Carpenter and R. Li

    36. Effect of clenbuterol on fatty acid and physicochemical composition of M. longissimus dorsi in hoggets

      P. Marinova, V. Banskalieva and A. Angelov

    37. Altered maturation rate of muscle and adipose postnatally in progeny resulting from in utero manipulation of embryonic growth

      R. Kelley, S. Jungst, W. Mikel, W. Owsley and D.R. Mulvaney

    38. Meat quality of Charolais and Nelore (Bos indicus) cull cows

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

    39. A within-litter comparison of the growth performance, carcass characteristics and meat quality of halothane carrier and negative pigs at three slaughter weights

      L.M. Leach, M. Ellis, D.S. Sutton, F.K. McKeith and E.J. Wilson

    40. Influence of scalding and skinning combined with hot and cold boning on some quality characteristics of pork meat

      E.T.F. Silveira, N.F.A. Silveira, M.S. Correa and I. Shirose

    41. The effects of adverse handling of pigs on farm and at the abattoir on meat quality

      D.N. D’Souza, G.A. Eldridge, R.D. Warner, B.J. Leury, F.R. Dunshea and H.M. Knowles

    42. Influence of biologically active preparations on resistance and biochemical parameters of animals during stress

      V.I. Ivashov, V.Yu. Tatulov, L.L. Bortkevich, L.F. Karmyshova, T.M. Ilyina and T.V. Kosacheva

    43. New low stress system for pig slaughter: Effect on pig behaviour and meat quality

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

    44. A comparative analysis of the diagnostic methods for stress sensitivity in connection with the fresh meat quality

      M. Koćwin-Podsiadla, J. Kuryl, W. Przybylski, S. Kaczorek, E. Krzęcio and I. Tyszkiewicz

    45. The effect of outdoor-rearing on carcass composition, technological and sensory meat quality in cross-bred pigs with Yorkshire ot Duroc as terminal sire

      A.C. Enfält, K. Lundström, I. Hansson, N. Lundeheim and P.E. Nyström

    46. Glycolytic potential and meat quality in crossbreed pigs of different genetic groups

      W. Przybylski, M. Koćwin-Podsiadla, S. Kaczorek, E. Krzęcio, J. Naveau and I. Tyszkiewicz

    47. Meatiness and qualitative meat properties of Croatian crossbreeds and Hypor pigs

      G. Kralik, A. Petričević and G. Kušec

    48. The effect of neonatal dietary cholesterol on tissue cholesterol and characteristics of growing pigs selected for high or low serum cholesterol

      T.L. Abbott, J.W. Savell, W.G. Pond and W.W. Morgan

    49. The carcass and meat characteristics of Chiana young bulls reared with two energy levels

      S. Gigli, A. Carretta, S. Failla and M. Manfredini

    50. Impact of Angus bulls selected for marbling using expected progeny differences on progeny growth and carcass traits

      J.D. Arseneau, R.S. Sand, D.L. Prichard and R.L. West

    51. Changes in the carcass composition of intensively fed German Fleckvieh bulls and steers

      C. Augustini and W. Branscheid

    52. Effects of breeds and rationing concentrates on lambs subcutaneous adipose tissue quality

      I. Legrand, C. Denoyelle and Y. Quilichini

    53. Effect of feeding level on carcass composition in lambs of local sheep breeds

      Z. Shindarska, P. Marinova and E. Raicheva

    54. Effects of different poultry viscera by-products (rendering, acidulation and fermentation) on feed consumption, daily gain and feed: Gain ratio of broilers during a 4-6 week feeding period

      L. Deng-Cheng and H.W. Ockerman

    55. Chemical composition of broiler carcass influenced by different levels of protein and pesticide

      I. Zia-Ur-Rahman, U. Haq and N. Fatima

    56. Effects of feeding protected lipids on the chemical and physical structure of lofted beef fat

      S.K. Gulati, T.W. Scott, J.R. Ashes, J.C. Rich and A.C. Rich

    57. Increased consumption of protein decreases body weight and fat preference

      J. Hamilton

    58. Exopeptidase activity in micro-organisms isolated from dry-cured sausages

      Y. Sanz, R. Vila, A. Feria, J. Flores and F. Toldra

    59. Technology and nutritive value of Chinese mushroom-sausage

      Y. Wu, X. Zhou and D. Wang

    60. Effect of unsaturated oils on lipid composition of M. triceps brachii in fattened pigs

      V. Tsvetkova and G. Dimitrov

    2. VALUE BASED MEAT MARKETING SYSTEMS

    1. Values based marketing systems: Technology implementation

      J.C. Forrest

    2. Technological status of value based marketing

      E. Kallweit

    3. Impact of value-based marketing on international trade

      L. Hatamiya

    4. Value based marketing: An opportunity to compete from the perspective of a U.S. pig farmer

      K. Doyle

    5. Value based marketing of beef – A packer perspective

      J. Lochner

    6. Value based marketing in the beef sector

      J. Maddux

    7. Carcass tracking, computer-assisted vision grading as tools for value-based marketing

      W.G. Fielding

    8. The federation of Danish pig producers & slaughterhouses

      A.T. Fensvig

    9. Pricing and grading in Livestock and meat: Economic issues

      W.D. Purcell

    10. Estimation of lean meat in hams by means of TOBEC

      P. Walstra and B. Hulsegge

    11. Determination of live body composition of swine using bioelectrical impedance technology

      M. Marchello, W.D. Slanger and H.C. Lukaski

    12. Predicting beef carcass subprimal weight and value with electromagnetic scanning and USDA yield grade

      L.R. Weide, C.R. Clakins and T.L. Wheeler

    13. A computerized economic model to calculate beef carcass value from electromagnetic scanning

      C.R. Calkins, D.E. Burson and T.M. Guest

    14. Comparision of ultrasound based grading technologies

      J. Novakofski, W.D. O’Brien, F.K. McKeith, T.R. Carr, J. Jensen, I. Hein, D.F. Parrett, J.F. Greenleaf, E.J. Feleppa, S. Flax and L. Solomon

    15. Prediction of beef carcass yield using whole carcass viascan

      D.M. Ferguson, J.M. Thompson, D. Barrett-Lennard and B. Sorensen

    16. Vision image analysis for on-line colour measurements on pork loins

      T. Nielsen

    17. Measurement of lamb muscularity from lateral photographs

      R.W. Purchas, A.Y. Abdullah and A.S. Davies

    18. Application in the meat industry of velocity of sound to predict beef carcass composition

      C. Denoyelle, A. Fisher and Y. Quilichini

    19. Predicting meat quality of beef Longissimus muscle using elastography

      R.K. Miller, M.S. Rubio, J. Ophir, A.D. Whittaker, G. Emesih, H. Ponnekanti, I. Céspedes and D.S. Hale

    20. Elastography to predict pork quality

      R.K. Miller, M.S. Rubio, A.D. Whittaker, J. Ophir, G. Emesih, Y. Huang, I. Céspedes and D.S. Hale

    21. Skeletal muscle characteristics for an objective evaluation of marbling and granulation

      K. Ender, H.J. Papstein, J. Wegner and E. Albrecht

    22. Examination of on-line measuring methods for suitability for predicting sensory quality of chilled turkey breast muscles

      K. Troeger and K. Meiering

    23. Classification of beef tenderness from NIR reflectance measurements of M. longissimus dorsi samples by discriminant analysis

      K.I. Hildrum, T. Næs and T. Frøystein

    24. Quality estimation of pork muscles using the complex index

      A.B. Lisitsyn, V.I. Lyubchenko, G.P. Goroshko and V.A. Andreyenkov

    25. Beef carcasses – Grade or describe?

      W.R. Shorthose

    26. Effect of breed type, sex class and antemortem evaluation of yield grade on carcass components of market lambs

      K.D. Fritz, M.D. Menzies, S.L. Boleman, J.W. Savell and C.L. Skaggs

    27. Carcass and offal characteristics of goats of different breed types and feeding regimens

      J.S. Oman, D.F. Waldron, D.B. Griffin and J.W. Savell

    28. Comparision of accuracy of different methods of assessment of pork carcass meatiness

      W. Dimke, K. Borzuta, T. Piechocki, E. Grzeskowiak, J. Strzelecki and A. Borys

    29. Alternate carcass locations used to predict pork four lean cuts at varying trim levels

      S.D. Harris, R.K. Miller, D.W. Grams, J.C. Forrest, E.P. Berg, J.W. Wise, A.L. Schroeder and J.W. Savell

    30. Growth, composition and palatability of calf – or yearling – fed cloned steers

      J.J. Harris, D.K. Lunt, J.W. Savell, W.L. Mies and S.B. Smith

    31. Communicating retail value in the marketplace II: Pork and lamb cards software packages

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

    32. Essential factors of operative level production control in integrated meat plants

      P. Turkki

    33. Creating links between science and industry in market economy in Russia

      A. Lisitsyn, I. Tchernoukha and O. Lugar

    34. Mathematical optimal choice models system sausages assortment

      L.V. Antipova, N.M. Iliena, S.S. Kulnev, O.K. Peshehonova, A.V. Sitnikova and N.V. Sitnikova

    35. The automated informational – Expert systems to determine priorities of meat industry development

      A.N. Bogatyrev and O.A. Maslennikova

    36. Evaluation of pig carcasses produced in Estonia by ZP-method

      M. Rei and V. Kirikall

    37. International organic livestock and meat

      D.M. Kinsman

    38. Effect of medical costs on growth performance and carcass characteristics of steers of beef cattle

      S.L. Boleman, W.W. Morgan, N.C. Tipton, J.W. McNeill and J.W. Savell

    3. MEAT PREPARATION, PRESERVATION & PACKAGING

    1. Irradiation preservation of fresh meat

      D.G. Olson

    2. Occurence of Campylobacter spp in Northern Ireland meat and their typing using RFLP-PCR

      R.H. Madden, L. Moran and P. Scates

    3. Characterisation of Salmonella spp isolated from pork and chorizo (fermented sausage) in Mexico City

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

    4. Characterisation of Listeria monocytogenes from pigs and pork as a slaughterhouse using random amplification of polymorphic DNA; A pilot study

      A.M.G. Van Den Elzen, C.C.M. Klaassen, P. Voskamp and J.M.A. Snijders

    5. Microflora evolution during aging and spoilage of beef in Mexico City’s supermarkets

      M.L. Pérez Chabela, G.M. Rodríguez Serrano, P. Lara Calderón and I. Guerrero

    6. Measuring the growth of Pseudomonas meat spoilage bacteria on surfaces

      K.J. Coates, R.K. Luke and P.R. Widders

    7. Effect of bacteriocin producing starter cultures on survival of Listeria monocytogenes in a pepperoni model system

      H.J. Andersen, A.S. Christensen, B. Jelle and L.B. Jørgensen

    8. Effect of selected microorganisms on dry fermented sausage volatiles

      E. Hierro, L. de la Hoz and J.A. Ordoñez

    9. Plasmid profiles as a means of differentiating Salmonella and Campylobacter from the meat of poultry

      V. Atanassova and C. Ring

    10. Method for the quantitative determination of ivermectin in meat and liver by HPLC and pre-column derivatization

      H. Koch and D. Guggisberg

    11. Standardized microbial sampling and testing procedures for the beef industry

      E.A.E. Boyle, K.J. Karr, C.L. Kastner, J.L. Marsden, R.K. Phebus, R.K. Prasai and C.M. Garcia Zepeda

    12. Microbiological assessment of dehydrated edible restaurant waste (DERW) and feces from swine fed diets containing different amoungs of DERW

      M.E. Rivas, J.H. Brendemuhl, D.D. Johnson and R.O. Myer

    13. Hydrolysis of the slaughter cattle blood by yeast proteases of Saccharomyces type

      A.D. Nekhliudov, A.B. Lisitsyn, N.B. Fiodorova, A.N. Ivankin, R.A. Khromova and E.A. Yevstafieva

    14. Contamination of spices used in meat processing with toxigenic moulds and ochratoxin A

      M. Škṙinjar, G. Dimić and M. Danev

    15. Heterologous expression of piscicolin 61, a bacteriocin from Carnobacterium piscicola LV61, in Lactobacillus sake LB706-X

      A. Holck, U. Schillinger, I. Sæterdal and L. Axelsson

    16. A predictive model: Listeria in South African produced ham

      S.M. Vorster, P.L. Steyn, G.L. Nortjé and R.P. Greebe

    17. Effect of sodium propionate on toxin production be Clostridium botulinum type A in beef treated by combined processes involving irradiation

      M.P. Suárez-Rebollo, H.R. Rodríguez, M.O. Masana, M.M. Gallinger and J.A. Lasta

    18. Survival and injury of Listeria monocytogenes, Listeria innocua and Listeria ivanovii in ground pork following electron beam irradiation

      R.R. Tarté, E.A. Murano and D.G. Olson

    19. Palatability, color and product life of low-dose irradiated beef steaks

      S.E. Luchsinger, D.H. Kropf, C.M. Garcia Zepeda, J.L. Marsden, S.L. Stroda, M.C. Hunt, E. Chambers IV, M. Hollingsworth and C.L. Kastner

    20. A study of the structural-mechanical properties of pork treated with gamma rays and phophoroorganic pesticides

      S. Dragoev, K. Valkova and K. Wassilev

    21. Quality characteristics and sensory evaluation of meats irradiated under various packaging conditions

      E.A. Murano, P.S. Murano and D.G. Olson

    22. Palatability, color and product life of low-dose irradiated raw ground beef patties

      S.E. Luchsinger, D.H. Kropf, C.M. Garcia Zepeda, J.L. Marsden, S.L. Stroda, M.C. Hunt, E. Chambers IV, M. Hollingsworth and C.L. Kastner

    23. Changes in gamma irradiated canned beef during storage: Changes in bacterial counts

      F.A. Salem, K.M. El Sahy, A.H. Rady, A.I. Hammad and H.M. Badr

    24. Evaluation of a commercial hot water decontamination cabinet

      P. Vanderline, B. Shay and D. Brett

    25. Fate of L. monocytogenes, E. coli O157:H7 and Salmonella spp during commercial thermal processing of cured meat products in Greece with or without sodium lactate

      D. Sergelidis, A. Abrahim and C. Genigeorgis

    26. Reduction of microbial populations in high and low fat beef trim in response to surface flaming

      T.R. Vosen, W.B. Mikel, S. Dale, D.E. Conner, J.S. Kotrola, W.R. Jones and W.H. Gregory

    27. The effect of cold incubation on the heat resistance of a Streptococcus strain and of a Pseudomonas strain isolated from the core of cooked meat products made from coaresly ground pork

      E. Petäjä and E. Puolanne

    28. Effect of freezing time on fat and water holding capacity of pork

      M. Honkavaara

    29. The effect of precise temperature control in refrigerated containers on the extension of shelf life in chilled meats

      G. Zeidler, S. Harel, R. Flocchini and A. Duncan

    30. Effect of lactic acid sprays on surface microflora of goat carcasses

      R.N. Borpuzari and T. Borpuzari

    31. Effect of sodium acetate and citric acid on growth of L. monocytogenes and sensory properties of pork sausage

      S. Qvist, L. Vognsen and P. Zeuthen

    32. Reduction of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella typhimurium during storage on beef sanitized with fumaric, acetic and lactic acids

      R.K. Podolak, J.F. Zayas, C.L. Kastner and D.Y.C. Fung

    33. Sodium lactate, sodium citrate, sodium acetate and sodium propionate effects on the sensory, microbiological and chemical characteristics of vacuum-packaged ground beef

      J.V. Maca, R.K. Miller and G.R. Acuff

    34. Preservation of meat products with a lactic acid bacteria cultive – FloraCarn L-2

      L. Andersen

    35. Effect of micrococcal monoculture on certain quality – indicating characteristics of raw-dried sausage

      R.N. Borpuzari and K. Boschkova

    36. Studies on characteristics of raw cured meat product (Si-Raw) fermented with lactic acid bacteria

      M.T. Chen and Y.S. Lin

    37. Prophylactic measures in order to reduce contamination of pig carcasses with Yersinia enterocolitica during slaughter

      T. Nesbakken and E. Borch

    38. Commercially prepared retail cuts of beef and lamb with an extended shelf-life

      V. Boghossian, R.F. Mawson, M.J. Coventry, P. Drew and M.W. Hickey

    39. The hygienic efficiency of two New Zealand beef dressing lines

      R.G. Bella and B.B. Chrystall

    40. Influence of ageing treatment on the bacterial quality of South African Springbok

      E.M. Buys, J. Kruger and G.L. Nortje

    41. Effects of distribution and display gas mixtures on shelf-life of ground beef in dynamic gas exchange modified atmosphere packaging systems

      C-P. Ho, K.W. McMillin and N-Y. Huang

    42. Emerging concepts for food safety

      L. Leistner

    43. Quality management programs to assure meat safety in Australian domestic and export abattoirs

      D.J. Brett

    44. Risk factors for sporadic Yersinia enterocolitica infections in Norway: A case-control study

      G. Kapperud, S.M. Ostroff, T. Nesbakken, L.C. Hutwagner, N.H. Bean, J. Lassen and R.V. Tauxe

    45. Reduction of product hazard by using starter cultures in raw fermented sausages

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

    46. Effects of ultrasound and convection cookery to different endpoint temperatures on beef Longissimus and Pectoralis muscle cooking and sensory properties, shear force and microscopic morphology

      F.W. Pohlman, M.E. Dikeman, J.F. Zayas, J.A. Unruh, D.H. Kropf and S. Stroda

    47. Heat inactivation of Listeria monocytogenes in sous vide cooked beef prepared at rising temperatures

      T.B. Hansen, G. Brandt and S. Knøchel

    48. Investigation of the use of Elisa as a rapid assay indicator for verification of cooking temperature endpoint for meat products

      C.A. Morris, J.T. Keeton, I.R. Tizard, A.D. Chinnah and J.W. Savell

    49. Effect of the heating rate on the thermal inactivation of Enterococcus faecium in cured pork meat

      S. Quintavalla, M. Campanini and I. Pedrazzoni

    50. Influence of scalding, skinning and boning process on microbiological quality of pork meat

      N.F.A. Silveira, E.T.F. Silveira and M.S. Correa

    51. Clenbuterol detection at the farm: Faeces as mstrix for GC-MS analysis

      B. Patjoens, D. Courtheyn, H.F. DeBrabander, J. Vercammen and J. Van Hoof

    52. Proposals for specifying areas in the European Union (EU) to be non-endemic for Trichinella

      C. Ring and F. van Knapen

    53. Method for obtaining of safe food product from blood of slaughter animals

      M.L. Faivishavsky

    54. Current content of residual nitrite in cured meat products at the retail market

      R.G. Cassens

    55. Customer satisfaction of beef: Factors affecting customer overall-like ratings

      T.R. Neely, C.L. Lorenzen, J.W. Savell, R.K. Miller, J.D. Tatum, J.W. Wise, J.O. Reagan and J.F. Taylor

    56. Performance of the sensory panel in assessment to texture in beef

      M. Rødbotten, K.I. Hildrum and P. Lea

    57. Quality characteristics of ground beef patties extended with wheat germ proteins

      A.E. Rocha-Garza and J.F. Zayas

    58. Impact the freezing rate on the quality of loins for further processing

      S. Støier and U. Borup

    59. The possibility for affecting ultimate pH through various treatments of live pigs

      S. Støier

    60. Comparison of PSE, normal and DFD pork loins at three different storage periods

      D.F. Ellis, R.W. Rogers, P.C. Coggins, R.C. Johnson and J.E. Cannon

    61. Some aspects of rational utilization of animal raw materials for medicinal preparations production

      R.V. Ilukhina, E.Yu. Kulikova, I.P. Nemchinova, L.A. Minosyan, I.V. Isayeva and N.P. Larionov

    62. Methodology of creation of meat-based products, increasing resistance of human organism to radiological influences

      N.N. Lipatov, A.B. Lisitsyn, T.A. Rudintseva and G.A. Safronova

    63. New technology of bones defatting

      G.V. Budrik, V.M. Dudin, V.I. Ivashov and A.I. Snitsar

    64. Change in activity of cathepsins and structural and functional characteristics of bovine muscular tissue after treatment by bacterial and enzyme preparations of microbial origin

      A.B. Lisitsyn, L.B. Smetanina and N.A. Cherkashina

    65. Effect of country, breed and storage condition on the processing and sensory characteristics of beef roasts

      J.A. Boles, J.M. Brownlee and F.C. Parrish Jr.

    66. Chemical, shelf-life and sensory properties of vacuum-packaged precooked pork from hogs fed supplemental vitamin E

      J.E. Cannon, J.B. Morgan, G.R. Schmidt, R.J. Delmore, J.N. Sofos, G.C. Smith and S.N. Williams

    67. Effect of dietary α-tocopheryl acetate supplementation on the formation of cholesterol oxides in cooked chicken

      K. Galvin, P.A. Morrissey and D.J. Buckley

    68. Effect of dietary vitamin E supplementation on the quality of lamb meat

      J. Guidera, P.B. Lynch, D.J. Buckley and P.A. Morrissey

    69. Analysis of some effects of pH and colour of beef

      S. Čepin, M. Čepon and S. Žgur

    70. Significance of metmyoglobin reducing enzyme system in myocytes

      K. Arihara, M. Itoh and Y. Kondo

    71. Utilization of image processing to quantitate surface metmyoglobin on fresh beef

      B.P. Demos, D.E. Gerrard, X. Gao, J. Tan and R.W. Mandigo

    72. Red myoglobin derivative formed in Parma ham processing without nitrite or nitrate addition

      H. Morita, J. Nui, R. Sakata, T. Okayama and Y. Nagata

    73. Meat solor changes under high pressure treatment

      R. Goutefongea, V. Rampon, N. Nicolas and J.P. Dumont

    74. Prooxidative activity of different myoglobin species in linoleic acid emulsions

      C. Baron, L.H. Skibsted and H.J. Andersen

    75. Color stability of retail-ready beef during prolonged storage. I. Muscle influences

      L.E. Jeremiah, L.L. Gibson and S. Nesom-Fleet

    76. Color stability of retail-ready beef during prolonged storage. II. Storage

      L.E. Jeremiah, L.L. Gibson and S. Nesom-Fleet

    77. Color stability of retail-ready beef during prolonged storage. III. Packaging influences

      L.E. Jeremiah, L.L. Gibson and S. Nesom-Fleet

    78. Effects of myoglobin form on internal cooked color development in ground beef

      M.C. Hunt, O. Sørheim and E. Slinde

    79. Expressible juice and internal cooked color of ground beef patties from vitamin E-supplemented steers

      C.L. Lavelle, M.C. Hunt and D.H. Kropf

    80. Cooking properties of beef loin steaks used to develop new degree of doneness color guidelines

      B.W. Berry, H.K. Johnson, T.R. Dockerty, M.E. Bigner and M.S. Stanfield

    81. Canthaxanthin as a lipid soluble antioxidant in an oxymyoglobin liposome model system

      T.H. Clark, C.L. Faustman, J.W. Riesen, W.K.M. Chan and H.C. Furr

    82. Preliminary studies of bacterial challenge and antibiotic treatment related to beef discoloration

      W.K.M. Chan, S.T. Joo, K. Hakkarainen, C. Faustman, D.M. Schaefer, K.K. Scheller and Q. Liu

    83. The relationship between discolouration rate during refrigerated display and the autoxidation rate of purified myoglobin: The effects of muscle type and species

      G.R. Trout and D. Gutzke

    84. Further evidence for a mononitrosylhaem complex of the cooked cured-meat pigment

      F. Shahidi and R.B. Pegg

    85. Kinetics of pigment oxidation in beef from steers supplemented with vitamin E

      M.C. Lanari, D.M. Schaefer, Q. Liu and R.G. Cassens

    86. Recommendation of reference method for assessment of meat color

      R.G. Cassens, D. Demeyer, G. Eikelenboom, K.O. Honikel, G. Johansson, T. Nielsen, M. Renerre, I. Richardson and R. Sakata

    87. Changes in meat color from Pirenaica calves during air exposure

      M.J. Beriain, J. Chasco, G. Lizaso, B. Hernández, A. Horcada and A. Purroy

    88. Color parameters evolution during the salting and postsalting stages of dry-cured ham

      M.A. Gago-Gago, J.A. Perez-Alvarez, R. Forcen, M.J. Pagan-Moreno, F. Perlo, M.R. Rosmini, M.L. Iriarte-Itoiz, F. Lopez-Santoveña and V. Aranda-Catala

    89. Sensory analysis and consumer acceptance of low-dose irradiated boneless pork chops

      S.E. Luchsinger, D.H. Kropf, C.M. Garcia Zepeda, J.L. Marsden, S.L. Stroda, E.J. Rubio Cañas, M.C. Hunt, E. Chambers IV, M. Hollingsworth and C.L. Kastner

    4. MEAT PROCESSING

    1. Application if automatic and robotics to pig slaughtering

      J. Zink

    2. Usage of applesauce (Malus pumila) for preparing a low fat bologna

      A. Sanchez-Escalante, N. Gonzalez-Mendez, J.P. Camou, M.N. Ballesteros and G. Torrescano

    3. Quality attributes of low-fat cherry ground beef patties

      H.F. Liu, A.M. Booren and J.I. Gray

    4. Effect of carrageenan, whey protein concentrate, isolated soy protein and microcrystalline cellulose on the chemical, physical and sensory quality of refrigerated or frozen reduced fat Chinese pork meat ball

      P.H. Chen and H.W. Ockerman

    5. Gellan gum and carrgeenan used as recipe component of comminuted scalded sausages

      Z. Duda, Z. Pietrasik, D. Cieslik and M. Tubaj

    6. Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat system

      R.L. Dickson, A.M. Pearson, A.F. Anglemeir and Z. Holmes

    7. Evaluation of carrageenan, isolated soy protein and a modified starch in low-fat frankfurters

      A. Yang, G.R. Trout and B.J. Shay

    8. Functionality of carrageenan and salt-soluble meat proteins in model systems

      Z. DeFreitas, J.G. Sebranek, D.G. Olson and J.M. Carr

    9. Textural and sensory evaluation of salted low-fat beef sausages with added water and gums

      Y.L. Xiong, D.C. Noel and W.G. Moody

    10. Effects of non-meat proteins on the gelation of exudates from reformed meats

      J.F. Kerry, E. O’Neill, D.J. Buckley and P.A. Morrissey

    11. Rheological and sturctural observations on meat batter manufactured with collagen fibers

      R. Olivo, M.K. Hatano, C. Alim, M.L. Zaidan Dagli, S. Paulo and M. Shimokomaki

    12. Gelatinized recovered beef connective tissue protein gels as potential water binders

      W.N. Osburn and R.W. Mandigo

    13. Influence of processing methods and its parameters on quality characteristics of the connective tissue fraction received by mechanical sinewing of low grade beef

      A.B. Lisitsyn, Z.A. Kozina, T.G. Kuznetsova and G.A. Guznetsova

    14. Quality characteristics of low-fat ground beef patties formulated with protein concentrate

      S.B. El-Magoli, S. Laroia and P.M.T. Hansen

    15. The utilization of fresh garlic, garlic powder and garlic essential oil in reduced nitrite Chinese style sausage

      Y.M. Sun and H.W. Ockerman

    16. Use of phosphates and salt to improve lean meat water retention in high-moisture preblends

      S.J. Eilert and R.W. Mandigo

    17. Methods of production of new flavouring and aroma compositions for sausages

      V.I. Ivashov, V.A. Andreenkov, L.V. Alekhina and V.A. Andreeva

    18. Process technology for the production and use of “BK-Lact” dairy-protein product

      M.P. Voyakin, M.L. Mamikonyan and V.A. Asafov

    19. Thermo-rheological properties of sausage batters as affected by different levels of fat and added water

      A.G. Atobundu and J.F. Zayas

    20. Characteristics of low-fat, high added-water frankfurters manufactured with preblends of connective tissue and alkaline phosphates

      C.M. Calhoun, S.J. Eilert and R.W. Mandigo

    21. Development of intermediate moisture meats for use in military shelf-stable sandwiches

      M. Richardson, J. Briggs, A. Senecal, P. Dunne and C. Lee

    22. Physico-chemical and technological aspects of pasterma production

      K. Katsaras, R. Lautenschläger and K. Boshkova

    23. Effectiveness of sodium lactate and glucone-delta-lactone combinations at preserving restructured, non-cured, non-refrigerated pork rolls

      L.J. Woolsey, S.K. Williams, D.D. Johnson and R.L. West

    24. Investigations on foil packed cured minced meat resembling raw sausage type

      H. Weber and M. Wallin

    25. The research for the forming mechanism on colour, flavour and taste matters of Jinhua ham

      Y. Yao-Huan and W. Xi-Yuan

    26. The influence of retorting conditions on texture of natural and restructured beef

      S. Tyszkiewics, H. Daun, J. Komosa and A. Borys

    27. Effects of patty thickness, weight and fill systems on textural and juiciness properties of ground beef patties

      M.N. Liu and B.W. Berry

    28. Production of precooked breaded beef nuggets for the service industry

      S.K. Williams, F.W. Leak, P. Golden and V.J. D’Costa

    29. Effect of sulfur-containing amino acids on the sensory quality of canned liver sausage

      C. Hilmes and A. Fischer

    30. Maintenance of prerigor functionality in manufacturing beef

      T.C. Lanier and P. Amato-Harwell

    31. Protein functionality of salt soluble protein from mechanically deboned, white and dark turkey meat

      M. Valenzuela-Melendrez, J.P. Camȯu, N. Gonzalez-Mendez, G. Cumplido, A. Sanchez and G. Torrescano

    32. Influence of salt concentration and temperature on lamb protein extractability

      E.M. Cunha Da Silva, E. Tolland and N.F.S. Gault

    33. Heat-induced gelation of chicken surimi

      A. Smyth, E. O’Neill and D.J. Buckley

    34. Pork meat tumbling. Binding ability of exudate.

      M. Olkiewicz, I. Senik and I. Tyszkiewics

    35. Computer assisted meat products formulation to meet nutritional and functional requirements

      A.H. Maestre

    36. Influence of the temperature on the electrical conductivity of sausage-type emulsion

      C. Curt and P. Eynard

    37. Marination improves palatability of PSE and normal porl loin roasts

      P.J. Shand and A.R. McCurdy

    38. Effects of an exhaust tube constrictive valve on separation of dense particles during meat grinding

      Y. Zhao and J.G. Sebranek

    39. Utilization of vacuum-drying for reduction of pepperoni drying time

      K.B. Chin, J.T. Keeton and R.E. Lacey

    40. The effect of two bacterial proteinases on dry sausage ripening

      B.F. Sandtrov, A.V. Holck, H. Næs, Ø. Langsrud, B.O. Pedersen and H. Blom

    41. Diffusional study on sodium and potassium chloride in fresh bovine and porcine muscle

      E.A.P.A. Ramos, N.F. Gonzales-Mendez, J.P. Camou, M.I. Silveira, J.A. Martinez and L.G. Cumplido

    42. Diffusion of sodium chloride and sodium nitrite in raw meat model systems

      R. Lautenschläger

    43. Diffusion and dismutation of nitrites in pork meat cured by injection

      S. Tyszkiewics, B. Klossowska and I. Tyszkiewics

    44. Headspace volatiles of various fermented sausage products

      F. Korel, P.L. Dawson, I.Y. Han and J.C. Acton

    45. New approaches to emulsive products for the meat industry

      A.N. Bogatyrev, E.E. Braudo and V.T. Dianova

    46. Microstructure of meat batters containing soy proteins

      H. Makala and I. Tyszkiewicz

    47. Perspective of microbial transglutaminase in meat processing

      E.J.C. Paardekooper, Y. Zhu, J. Bol and G. Wijngaards

    48. The relation between viscoelastic and sensory properties of emusion sausages

      K. Persson and E. Tornberg

    49. Changes in the molecular species of phosphatidyl ethanolamine and phosphatidyl choline of turkey Pectoralis muscle during cooking and subsequent refrigerated storage

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

    50. The baromembrane technology in the complex reprocessing of wastes of meat processing plants

      L.V. Antipova and L.N. Ananyeva

    51. New approaches to developing of processing technologies of secondary collagen-bearing source materials of meat & poultry industry

      L.V. Antipova, I.A. Glotova, S.V. Polyanskih and V.M. Sidelnikov

    52. Studies on efficient utilization of porcine blood as functional for food and pharmaceutical use

      K. Honda, M. Kawaguchi, S. Watanabe, M. Numata and T. Nakamura

    53. Free amino acids modifications during dried saucisson curing process

      J. Chasco, G. Lizaso, M.J. Beriain, C. Gorraiz and M. Alzueta

    54. Bind and cooking loss in high mannuronate alginate/calcium restructured beef as affected bu gum and water levels

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

    55. Protein additives for meat products: Functional properties

      D. Kažemėkaitytė and Z. Šimkevičienė

    5. MUSCLE BIOLOGY & MEAT BIOCHEMISTRY

    1. Does proteolysis cause all postmortem tenderization, or are changes in the actin/myosin interaction involved?

      D.E. Goll, G.H. Geesink, R.G. Taylor and V.F. Thompson

    2. Degradation of muscle structural proteins by μ-calpain under conditions simulating postmortem pH, temperature and ionic stregth

      E. Huff-Lonergan, F.C. Parrish Jr., D.G. Olson and R.M. Robson

    3. Measurement of calpain activity in postmortem muscle extracts underestimates levels of μ-calpain

      G.H. Geesink and D.E. Goll

    4. Influence of chilling temperature of different quality groups of pork on cathepsins D and B + L activity and on actomyosin complex protein structure state

      M.A. Borisova, A.B. Lisitsyn, G.E. Limonov, R.A. Khromova and B.Z. Krakova

    5. Cellular response of broiler skeletal muscle to the beta-adrenergic agonist clenbuterol

      C. Rehfeldt, R. Weikard and K. Reichel

    6. The necessity of satellite cell proliferation for turkey skeletal muscle growth

      P.E. Mozdziak, E. Schultz and R.G. Cassens

    7. Glucogen content and activities of glycogen metabolism enzymes in cultured muscle cells from RN-carrier pigs

      M. Estrade, X. Vignon, A. Talmant and G. Monin

    8. Temporal patterns of change in nitrogen metabolism, circulating IGF-1 concentrations and skeletal muscle IFG-1 mRNA abundance in response to abomasal casein infusion in steers

      D.H. Beermann, A.P. Moloney, D. Gerard, T.F. Robinson and K.D. Finnerty

    9. Phospholipid composition of three muscles as related to their fibre composition and their oxidative pattern in the chicken

      C. Rabot, H. Remignon and G. Gandemer

    10. Relationships between lipid and protein oxidation in different beef muscles

      Y. Mercier, P. Gatellier and M. Renerre

    11. Effect of α-tocopherol and ascorbyl palmitate on oxymyoglobin and lipid oxidation in vitro

      A.L. Havens, C. Faustman, W. Chan, J.W. Riesen and H. Furr

    12. The effect of heating temperature and heating time on TBARS, water soluble and diffusate iron in beef and pork

      M. Mielche

    13. Type I and type IIB muscle protein susceptibility to proteolysis as related to their hydrophobicity

      G. Farias-Maffet, C. Tassy and A. Ouali

    14. Determination of hydrophobicity of fast and slow myosins from rabbit skeletal muscles: Implication in heat-induced gelation

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

    15. Functionality of myofibrillar proteins from cattle at different maturities

      Y.L. Xiong, F. Nicastro and S.P. Blanchard

    16. Base extraction of proteins from seal meat and bone residues

      F. Shahidi and J. Synowiecki

    17. Collagen crosslinking is associated with decorin proteoglycan expression in muscle

      R.J. McGromick, S.G. Velleman, S. Zimmerman and D.A. Carrino

    18. Investigation into structural and functional properties of muscular and connective tissue of different bovine muscles

      R.A. Khromova, N.A. Cherkashina and L.B. Smetanina

    19. Water distribution in fresh meat as assessed by MRI-measurements and its relation to drip loss

      M.J.A. den Hertog, K. Nicolay, H-J. Muller and F.J.M. Smulders

    20. Monoclonal antibody development and sandwich enzyme-linked immunosorbent assay for the protein marker lactate dehydrogenase to determine endpoint temperatures of ground beef

      A. Orta-Ramirez, D.M. Smith, C.H. Wang, M.M. Abouzied, G.J. Veeramuthu, A.M. Booren and J.J. Pestka

    21. Effects of high frequency ultrasound on ageing kinetics, ultrastructure and some physico-chemical properties of beef meat

      F. Got, J. Culioli, T. Astruc, M. Lethiecq and X. Vignon

    22. Metabolic and contractile enzymes activity in LD muscle from Hereford, Angus and Brahman-crossbreed steers

      C.B. Gonzalez and A.A. Pazos

    23. Identification of Korean and imported beef by muscle ultrastructure during cold storage

      J.O. Kang

    24. Particle size of thin film dried porcine blood plasma related to color, solubility, protein content and dry matter

      M.B. Nygaard and K.P. Poulsen

    25. Influence of low-frequency vibrations on freezing

      G.E. Limonov, N.A. Gorbounova and N.V. Nazarenko

    26. Consumer evaluation of beef of known tenderness levels

      S.J. Boleman, S.L. Boleman, J.W. Savell, R.K. Miller, H.R. Cross, T.L. Wheeler, M. Koohmaraie, S.D. Shackelford, M.F. Miller, R.L. West and D.D. Johnson

    27. Factors influencing variation in tenderness of major beef muscles

      G.D. Stolowski, R.K. Miller, J.W. Savell, A.R. Sams, J.F. Taylor, S.K. Davis, J.O. Sanders, J.W. Turner and S.B. Smith

    28. Tenderization of muscle via pre-rigor injection of ions

      J.M. Stevenson-Barry and R.G. Kauffman

    29. The industrial application of calcium chloride injection of beef M. longissimus dorsi and M. semimembranosus

      M.A. Lennon and D.J. Troy

    30. Effect of sodium chloride treatments on the microstructure of muscle fibres

      M.L. Chabela-Pérez, M.E. Aguilar Alvarez, A. Pérez Torres, P. Lara Calderón and I. Guerrero Legarreta

    31. The relationship between early postmortem pH and tenderization of beef muscles

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

    32. Prerigor skeletal cuts to improve beef tenderness under commercial conditions

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

    33. Genetic effects on beef tenderness

      D.M. Wulf, J.D. Tatum, R.D. Green, J.B. Morgan and G.C. Smith

    34. Effects of production and carcass characteristics on tenderness (shear force) in bovine young bulls

      N.T. Madsen and L.R. Jensen

    35. Myofibril fragmentation and texture profile of pig Longissimus dorsi muscle as affected by different weight and age at slaughter

      M. Čandek-Potokar, B. Žlender and M. Bonneau

    36. The influence of pre-slaughter stress on muscle shortening, isometric tension and meat tenderness of beef

      U. Olsson, N.M. Wahlgren and E. Tornberg

    37. Processing yield, pH and tenderness changes in broilers with feed withdrawal and postmortem deboning times

      B.S. Smith, H.K. Salman, A.J. Farr and K.W. McMillin

    38. Meat toughening during ageing?

      E. Claeys, L. Uytterhaegen, D. Steen and D. Demeyer

    39. Post-mortem processing procedures to tenderize Callipyge lamb

      C.E. Carpenter and M. Solomon

    40. Tenderizing Callipyge lamb with the Hydrodyne® process

      M.B. Solomon, J.B. Long, J.A. Eastridge and C.E. Carpenter

    41. Carcass characteristics, muscle components and palatability assessments of meat from Callipyge versus normal lambs

      K.J. Goodson, R.K. Miller and J.W. Savell

    42. The contribution of shortening to textural variability in chicken Pectoralis muscle

      N.F.S. Gault, E.L.C. Tolland and A.A. Dunn

    43. Effect of pre and post rigor high intensity ultrasound treatment on tenderness parameters of lamb Longissimus thorasus et lumborum

      J.G. Lyng, P. Allen and B. McKenna

    44. Developing a reliable animal model to study the dark-cutting condition in sheep

      J.K. Apple, M.E. Dikeman and J.E. Minton

    45. Comparative microstructural analysis of cattle muscles with quality defects

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

    46. Dietary breed and slaughter weight factors influencing the composition and accumulation of subcutaneous fat in wethers

      E.C. Webb and N.H. Casey

    47. Effect of duration of feed withdrawal and of transport on the sensory qualities of veal

      X. Fernandez, G. Monin, J. Culioli, I. Legrand and Y. Quilichini

    48. Muscle Nτ-methylhistidine concentrations and glucidic potential in transported cattle treated with electrolytes

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

    49. Lipogenesis, adipose tissue cellularity and DNA synthesis in intramuscular and subcutaneous adipose tissues of calf- and yearling-fed cloned steers

      A.A. Brock, A.M. Paga, J.J. Harris, D.K. Lunt, J.W. Savell, W.L. Mies and S.B. Smith

    50. Distribution of intramuscular fat content in M. longissimus of pigs

      M. Wicke, G. Von Lengerken, K. Heylen and I. Fiedler

    51. Total muscle fibre number in M. Longissimus of live pigs – Relationship to stress susceptibility and meat quality

      M. Wicke, G. Von Lengerken, M. Giesel, S. Maak and I. Fiedler

    52. Analysis of some neuroleptics by gaschromatography/mass spectrometry (GC/MS)

      K. Potthast

    53. Effects of different poultry viscera by-products (rendering, acidulation and fermentation) on carcass characteristics of broiler and subjective and objective evaluation of broiler breast muscle

      L. Deng-Cheng and H.W. Ockerman

    54. The effect of post mortem temperature on pork color and waterholding capacity

      R.L.J.M. van Laack and M.B. Solomon

    55. Predicting glycolysis during a freeze-thaw cycle in pre- and post-rigor beef muscles

      E. Dransfield and S. Failla

    56. The significance of ultimate pH for pork quality

      G. Eikelenboom, P.G. Van Der Wal and A.G. De Vries

    57. Effects of halothane-sensitivity and slaughter on myofilament spacing and extracellular space in pig muscle

      P. Marinova, R. Lahucky, T. Astruc, X. Vignon and G. Monin

    58. Variation in water loss of PSE pork musculature over time

      S.T. Joo, R.G. Kauffman, S. Lee, B.C. Kim, C.J. Kim and M.L. Greaser

    59. Muscle protein changes postmortem in relation to pork quality traits

      R.D. Warner, R.G. Kauffman and M.L. Greaser

    60. Degradation of decorin in bovine M. semimembranosus during post mortem storage

      K.H. Eggen and W.E. Ekholdt

    61. Post mortem properties of meat from calves of different breeds

      N. Alexandrova, Y.A. Gorinov and P. Marinova

    62. Post mortem processes in breast muscle of chickens with different growth rates and protein effeciencies

      F.J.G. Schreurs

    63. Effects of deboning and electrical stimulation on post mortem biochemical changes in chicken breast P. major

      C.C. Contreras and N.J. Beraquet

    64. Lactic acid treatment for upgrading low quality beef

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

    65. Warmed over flavor in minced meat

      H-J.S. Nielsen, M.B. Kemner and A.H. Christensen

    66. Evaluation of collagen analysis procedures in fresh and cooked beef

      C.M.G. Zepeda, P.B. Kenney, C.L. Kastner and J.R. Schwenke