Month: December 1996

Additional information

1. SAFETY OF MEAT

1. Survival of E. coli O157:H7 in Chinese-style sausage during the drying process

   C-F. Yu and C-C. Chou

2. E . coli O157:H7 in fermented meats

   G. Duffy, D. Rordan, J. Sheridan, R.C. Whiting and B. Shawn Eblen

3. The occurence of Listeria spp. in meat products in Czech republic

   I. Steinhauserava and. J. Smola

4. Listeria monocytogenes and hygienic quality of raw meat

   A. Esteves, C. Saravia, P. Ribeiro, L. Patarata and C. Martins

5. The occurence of Salmonella in a poultry abattoir and cutting-up enterprise and their differentiation by means of plasmid analysis

   V. Atanassova and C. Ring

6. Washing/sanitizing of pig trailers to reduce the incidence of Salmonella

   K.T. Rajkowski, S.A. Palumbo and A.J. Miller

7. Salmonella-PCR: Screen for microbiological safety

   C. ten Bosch, M. Havekes, F.K. Lücke, J. van der Plas and H. Hofstra

8. Growth and survival of Yersinia enterocolitica, Listeria monocytogenes and Staphylococcus aureus in brine and propylene glycol chiller conditions

   A.J. Miller, J.E. Call and B. Shawn Eblen

9. Q safe: meeting the challenge of food safety

   G.M. Browne, P.W. Merrell, M.W. Rickard and J.R. Wythes

10. Introducing HACCP insmall and medium sized meat industries

    S. Bredholt, A. Landås and P.M. Kjærnes

11. Identification of quarternary ammonium compound resistant staphylococci isolated from the food industry

    C. Finne, E. Heir, G. Sundheim and A. Holck

12. Evaluation of the performance of alternative preservatives to sulphur dioxide in fresh pork sausages

    A. Scannell, D.J. Buckley, C. Hill and E.K. Arendt

13. Comparision of the zone of inhibition and enumeration assays for evaluating the effectiveness of antimicrobial packaging films

    R.V. Orr, I.Y. Han, J.C. Acton and P.L. Dawson

14. Concentrations of copper, iron and zinc in livers and kidneys of calves in Switzerland

    H. Koch, O. Dafflon and H. Gobet

15. Cadmium in lives and kidneys of Icelandic lambs

    O. Reykdal, A. Thorlacius and G. Thorkelsson

16. Residues of mercury and arsenic in food of the animal origin in the Slovenia region

    K. Florjanc and P. Florjanc

17. Quantitation of polycyclic aromatic hydrocarbons (PAH) in fish, meat products, and cheese using high performance liquid chromatography

    H. Koch, O. Dafflon and J.O. Bosset

18. Therapeutic & prophylactic products for increasing an organism’s irradiation-resistance

    T.A. Rudintseva, A.B. Lisitsyn, A.F. Savchenko, N.G. Nechaeva and L.M. Semenova

19. Macrophage stimulating activity of meats and organs

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

2. MUSCLE BIOLOGY AND BIOCHEMISTRY

1. Anti-fatigue effects of beef

   J-I. Wakamatsu, T. Nagao, M. Numata, T. Nakamura and M. Fujimako

2. Metabolic characteristics of Swiss large white M. longissimus dorsi of specific pH 24 values

   G.J.F. Seewer, P. Henckel and D. Schwörer

3. Mechanical characteristics of animal biomaterials in the quality parameter system for meat raw materials and meat products

   V.A. Andreencov and V.I. Ivashov

4. Possible way of studying the state of cytoskeleton proteins of muscles in native state with the view of elucidating their influence on meat toughness

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

5. Sarcomere lengths, Z-line widths and pH of Korean beef according to meat quality grades

   J-O. Kang, S-J. Oh, C-J. Kim and K-C. Koh

6. Changes in myofilament spacing and muscle quality traits in biopsy and post-mortem pig muscle

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

7. An ultrastructural observation on charquis, salted and intermediate moisture meat products

   T.M. Barreto Biscontini, M. Shimokomaki, S. Ferreira Oliveira and T.M. Tenorio Zorn

8. The role of of disulphide bonds in chicken breast muscle myosin gelation

   A. Smyth, D.M. Smith and E. O’Neill

9. Tenderness variation among loin steaks from heifers

   R.A. Field, R.A. Balasubramanian, R. McCormick, D. Hixon, M. Riley and W. Russell

10. Structural changes in the intramuscular connective tissue induced by fattening of beef cattle: Relation to tenderization of beef

    T. Nishimura, T. Ito, A. Hattori and K. Takahashi

11. A study on the biochemical composition of different bovine muscles

    M.E. Pedersen, K. Hannesson Eggen and V. Høst

12. Collagen traits and other meat properties in M. longissimus dorsi of brown bulls

    S. Zgur, S. Cepin and E. Zgubic

13. The effects of age on collagen crosslinks in ovine skin

    A. Sikes, J. Snowden and L. Kurth

14. Muscle fibre types of Chianina young bulls fed with two diets

    D. Matassino, P. Secchiari, M.C. Occidente and C.M.A. Barone

15. S-myotrophin, a novel muscle cell growth factor in porcine skeletal muscle

    T. Ito, T. Hayashi, K. Asahi, N. Tsuchida, K. Takeshita and S. Kawabata

16. Histochemical analyses of PSE porcine muscle fibres: unusual findings in fibre type distribution and enzymology

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

17. Effect of dietary protein and slaughter weight on skeletal muscle fibers of beef

    F. Nicastro and M. Madhat

3. COLOUR AND FAT STABILITY

1. Shelf-life extension and colour stabilization of beef packaged in a low O2 atmosphere containing CO: 1.- Loin steaks

   M. Luño, J.A. Beltran and P. Roncalés

2. Shelf-life extension and colour stabilization of beef packaged in a low O2 atmosphere containing CO: 2.- Ground meat

   M. Luño, J.A. Beltran and P. Roncalés

3. Meat colour of Danish landrace pigs anno 1973 and 1995. I. Growth performance traits and their relation to meat colour

   J. Søholm Petersen, N. Oksbjerg and P. Henckel

4. Meat colour of Danish landrace pigs anno 1973 and 1995. II. Colour stability of pork chops during chill storage

   D. Juncher, H. Andersen, L. Skibsted, L. Erichsen and G. Bertelsen

5. Influence of alginate and addition of lactic acid on colour changes of restructured beef during cold storage

   C.P. Baron, A.J. Møller and H.J. Andersen

6. Influence of formulation and final internal temperature on color properties of cooked beef patties

   B.W. Berry

7. Effect of oxygen scavengers and vitamin E supplementation on colour stability of map beef

   P. Allen, A.M. Doherty, D.J. Buckley, J. Kerry, M.N. O’Grady and F.J. Monahan

8. Effects of dietary vitamin E supplementation and post-slaughter addition of rosemary extract on oxidative stability of irradiated minced beef

   Z. Formanek, J.P. Kerry, K. Galven, D.J. Buckley and J. Farkas

9. Consumer panel evaluation of bulk pre-packaged pork retail cuts stored under O2 and CO2.

   E.M. Buys, E.J. Krüger, P.H. Heinze and G.L. Notjé

10. The effect of packaging on colour, oxidation and microbiological status of beef from vitamin E supplemented cattle

    J.P. Kerry, E. Burkley, M.G. O’Sullivan, A. Lynch, D.J. Buckley and P.A. Morrissey

11. Effect of dietary vitamin E supplementation on the quality of fresh and vacuum-packaged beef

    J.P. Kerry, A. Lynch, D.J. Buckley, P.A. Morrissey, F.J. Monahan and P.A. Allen

12. Meat colour from Pireenaica steers and heifers after vacuum packaging

    G. Lizaso, B. Hernandez, J. Chasco, K. Insausti, M.J. Beriain and A. Purroy

13. Inhibition of oxymyoglobin oxidation by vitamin E

    M.N. O’Grady, F.J. Monahan, M.T. Mooney, F. Butler, D.J. Buckley, J. Kerry, P. Allen and M.G. Keane

14. The effect of dietary vitamin E supplementation on the stability of oxidative and glycolytic pork muscles

    M.G. O’Sullivan, J.P. Kerry, D.J. Buckley, P.B. Lynch and P.A. Morrison

15. Effect of a proprietary oxygen absorber and packaging films on the colour of chilled beef and lamb packaged under a saturated carbon dioxide atmophere

    N. Penney

16. The use of CO2 atmosphere and an oxygen scavenger to prolong the shelf-life of beef

    M. Renerre, P. Gatellier, X. Roussel, A. Minard and M. Lapinte

17. Stability of myoglobin derivates under freezing conditions

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

18. Effects of packaging gases on the colour of beef

    O. Sørheim, P. Lea, M. Gilde and H. Nissen

19. Changes in the antioxidant effects on myoglobin of high and low molecular weight fractions extracted from beef, pork and venison muscles after refrigerated display

    G. Trout, D. Gutzke and B. D’Arcy

20. Effect of measurement temperature and time of storage on fat colour of vacuum-packaged beef

    A. Yang, J. Kettls and R. Tume

21. Influence of pig meat quality in the role of microsomal fraction on the oxidative process

    C. Sárraga and J.A. Garcia-Regueiro

22. Modelling for controlling poultry sliced sausages lipid oxidation and discoloration by response surface methodology

    A.C. da Silva Barreto, E. Iouko Ida, R. Olivo, M. Shimokomaki and R.S. Ferreira da Silva

23. Development and distribution of thiobarbituric-acid reactive – substances in cooked, chill stored beef

    M.M. Mielche and J.C. Knudsen

24. “Stabiloton” decreases rancidity of marinated chicken breast

    M. Mielnik, K. Solgaard, P.M. Kjærnes and A. Nilsson

25. Malonaldehyde concentration in meats and some meat by-products according to the processing conditions

    A. Pizza, R. Spinelli and R. Pedrielli

26. Comparision of different systems on lipid and protein oxidation

    P. Gatellier, Y. Mercier and M. Renerre

27. Effect of dietary supplementation with alfa-tocopheryl acetate on the stability of low nitrite cooked turkey ham

    M.M. Walsh, D.J. Buckley, P.A. Morrissey, J.F. Kerry anf E.K. Arendt

4. ADVANCEMENTS IN PROCESS TECHNOLOGY

1. Cooking effect on chemical and physical quality of frozen Longissimus dorsi on lambs

   S. Failla, M. Lacurto, S. Gigli, M. Mormile, A. Bonanno and M. Alalbiso

2. Assessment of meat quality criteria by the slaughter and retail industry

   P. von Rohr, A. Hofer, D. Schwörer and N. Künzi

3. New applications for beef

   M.W.H. den Reijer, K.E. Baarda and E.J.C. Paardekooper

4. Variations of mechanical properties of the meat as a result of ultrasonic massaging

   Z. Dolatowski and D.M. Stasiak

5. Microwawe processing for cooked hams

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

6. Gamma irradiation of natural pork casings

   M.J. Trigo, M.J. Fraqueza and A.S. Barreto

7. High pressure induced changes in myofibrillar fraction of pork muscle

   D. Drobisz-Kopydlowska

8. Effect of the intensive mechanical treatment on microstructural changes in muscle tissue

   A.B. Lisitsyn, N.A. Gorbunova, N.V. Nazarenko and S.I. Khvylia

9. The employment of radiofrequency in meat processing industry

   A. Pizza, R. Pedrielli, M. Busetto and M. Bocchi

10. Flavor characteristics of beef steaks from boneless bottom rounds injected with low salt-containing solution

    P.W. Hall Jr., L.W. Grimes, E. Halpin and J.C. Acton

11. Penetration of substances into muscle

    B. Kilic and R.G. Cassens

12. Rheologic characteristics of binding junctions in cured formed hams in relation to brine ionic strenght and tumbling distance

    M. Olkiewics and I. Tyszkiewicz

13. Influence of grinding, churning and cooking on adherence of higly injected ham to its cooking bag

    G. Piette, L. Ligneau, C. Leblanc, M. Marcotte and L. Deschênes

14. A line for bones defatting

    V.I. Ivanhov, A.I. Snitsar, M.V. Dudin and A.N. Yasakov

15. Effect of cooking method on sensory and texture attributes of low fat beefburgers

    N. Dreeling, P. Allen and F. Butler

16. Effects of freezing and tempering on collagen types III and IV in pork muscle

    S. Ekstedt, S. Kidman and A.M. Hermansson

17. Hot processing of pork: A comparision of the microbiological stability, processing yield and sensory analysis between hot- and cold-processed viennas

    H.N. Potgieter, G.L. Nortjé and P.H. Heinze

18. Effect of cooking time on chemical and rheological properties in the marinated and spiced pork shank

    H-L. Guo and M-T. Chen

5. MICROBIOLOGICAL SHELFLIFE

1. Effect of vacuum packaging on the hygienic and organoleptic quality of beef cuts

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

2. Microbiology and keeping quality of refrigerated vacuum packed beef kept for extended storage

   H.R. Rodríguez, M.P. Suárez Rebollo, A. Rivi and J.A. Lasta

3. Sensitivity of common meat spoilage bacteria to selected organic acids, fatty acids and essential oils

   B. Quattara, R. Simard, R.A. Holly, G. Piette and A. Begin

4. Extension of meat cuts shelf life by acid spraying of carcasses

   J.A. Silva and N.J. Beraquet

5. H2S production by strains of Lactobacillus sake: Growth conditions and plasmid content

   H. Nissen, I. Eidskrem and R.H. Dainty

6. Microbial aroma formation in packaged minced beef meat as influenced by atmosphere and storage temperature

   M. Blichmann Kemner, H-J. Sidel Nielsen, T. Larsen and A. Hundewadt Christensen

7. Isolation and identification of microbial strains from swollen package of meat products and spices in Taiwan

   D-C. Liu, M-T. Chen and Y-R. Yang

8. Microbial and retail life evaluation of PSE, normal and DFD pork under aerobic refrigeration

   L.C. Roseiro, M.J. Fraqueza and C. Santos

9. Growth of Brochothrix thermosphacta and Pseudomonas spp. on meat under various time versus temperature conditions

   P. Arinder and E. Borch

10. Control of proteolytic and lipolytic bacteria in comminuted beef

    N.R. Marriott, A.M. Ahmed, H.A. Abd El.Rhman, M.M.A. Yassein and J.R. Claus

11. Identification and quatification of contamination sources during the manufacture of minced beef in France

    D. Bastien

12. Spoilage potential of lactic acid bacteria on vacuum packed beef

    E. Borch and Y. Blixt

13. Effect of sorbic acid on shelf-life of refrigerated poultry cuts under fluctuating temperature regime

    R.N. Borpuzari and T. Borpuzari

14. Comparision of techniques to evaluate the bacteriological quality of pig carcass surfaces

    S.A. Palumbo, B. Shawn Elben, A.J. Miller and J.G. Phillips

15. Assessment of materials for microbiological sampling of carcasses

    K.A. Murray and R.H. Madden

16. Microbiological requirements of the EU-council directive for minced meat – actual results

    B. Schalch, H. Eisgruber and A. Stolle

17. Problems of microbiological standardization of meat and meat products in Slovenia

    P. Florjanc

6. COMPOSITION OF RAW MATERIALS (FATS)

1. Meat quality characteristics and fatty acids composition of triacylglycerols in out-of-season born lambs

   N. Alexandrova, V. Banskalieva, A. Angelov, I. Ivanov, S. Laleva and P. Slavova

2. Intramuscular lipids in grass-fed steers under different grain supplementation

   P.T. García, N.A. Pensel, C.A. Margaría, O. Rosso and P. Gómez

3. Fatty acid composition and thermal profiles of subcutaneous fat from steers under different dietary regimen

   P.T. García, S. Pueyrredon and N.A. Pensel

4. Lipids in veal muscles

   P.T. García and N.A. Pensel

5. Lipid composition of muscles and adipose tissue in pigs

   P. Hernández, J.L. Navarro and F. Toldrá

6. Cholesterol content of various meat species and its relation to fat content

   K.O. Honikel and W. Arneth

7. The effect of red clover silage on fatty acid composition and sensory quality of meat from Hampshire crosses with and without the RN-Allele

   L. Johansson, K. Lundström, A. Jonsäll and T. Lundh

8. Influence of dietary fishmeal and fat on fatty acid composition and eating quality of pigs

   R. Jonsdottir, G. Thorkelsson and G. Haraldsson

9. The possibility of increasing the amount of linolenic acid in the broiler meat

   G. Kralik, A. Petricevic, G. Kusec and Z. Skrtic

10. Effects of three diet trials on fatty acid composition of poultry meat

    Z. Lalic, M. Miric, I. Miletic, S. Sobajic and B. Djordjevic

11. Fatty acid composition of M. longissimus dorsi of different fat grades of Icelandic lamb

    G. Thorkelsson, Y. Bergquist, K. Lundström and R. Jonsdottir

12. Lipid composition of M. longissimus dorsi in fattened hybrid pigs

    V. Tsvetkova

13. Phospholipid and triglycerid fractions from pork muscle, as affected by dietary fat

    N. Warnants, M. van Oeckel and Ch.V. Boucqué

14. The effect of feeding calves hydrogenated rape oil on the composition of fatty acids in kidney fat

    H. Wichlacz and K. Borzuta

15. Pork meat quality: intramuscular fat and lipid backfat profile

    V. Granados, J. Pedauyé, D. Alvarez, S. Bañón and D. Garrido

7. NEW AND IMPROVED ANALYTICAL TECHNIQUES

1. Simplified methods of determining dissectional meatness

   W. Dimke, K. Borzuta and A. Borys

2. Young bull hind composition, its prediction using tobec and meat quality

   P. Allen and R.J. Fallon

3. Carcass grading using the autoFOM ultrasound system

   J. Brøndum and S.A. Jensen

4. Video imagine analysis (VIA) in evaluation of pig fresh thigh for cured ham production

   S. Gigli, D. Barchi, M.T. Pacchioli, P. Baldini, F. Palmia and G. Viano

5. Digitized image analysis for assessment of pork quality

   A.C. Murray

6. BBC-2 for objective beef carcass classification and prediction of carcass composition

   N.T. Madsen, H.H. Thodberg, T. Fiig and E. Ovesen

7. Evaluation of carcass and meat qualityon the slaughterline of pigs with fom device

   L. Petrovic, D. Manojlovic, N. Dzinic, E. Latkovska, J. Velemir and J. Adamovic

8. Measurement of remission in Musculus longissimus dorsi of pigs for slaughter

   E. Scharner, G. Domel, G, Schiefer and Th. Müller

9. An approach towards overcoming the problem of representative sample size with imaging spectroscopy

   J. Brøndum and H. Zappey

10. Express-method and device for meat and meat products quality evaluation

    T.V. Chizhikova, O.N. Zalomnova, Yu.V. Tatulov and V.A. Andreenkov

11. Measurement of components in ground beef by near-infrared spectroscopy

    C. Denoyelle, P. Cartier and D. Bastien

12. Determination of the amount of intramuscular fat in beef – A comparision of two spectroscopic techniques

    B. Egelandsdal, S. Neegaard, A. Sponnich, G. Enersen and K. Kvaal

13. Analysis of meat products (Frankfurter sausages) by NIT-spectrometry

    P. Freudenreich and E. Wagner

14. Confocal laser scanning microscopy – A non-distruptive technique to determine the microstructure in meat and meat products

    S. Kidman, K. Nilsson and A-M. Hermansson

15. Use of image analysis to visually assess the colour of cured meat products

    G.J-P. Piette, J.R. Fortin, L. Hok and N.C. Durand

16. Image analysis to measure color changes in fresh retail beef steaks

    T.P. Ringkob

17. Detecting previous frozen beef by near infrared spectroscopy

    K. Thyholt and T. Isaksson

18. Analysis of ground beef, on-line, at a meat grinder

    G. Tøgersen, B. Narum Nilsen, K.I. Hildrum, R.P. Hammond and T. Isaksson

19. How do consumers judge meat tenderness? Factors affecting sensory assessment

    W.E. Brown, D. Braxton, K. Langley and S. Marie

20. Interpretation of sensorial evaluation of Iberian ham by rasch model

    C. García, J. Ruiz, L. Martin, R. Cava, J.F. Tejeda and P. Alvarez

21. Preferences of German pork consumers – a conjoint analysis

    K. Bruun Rasmussen, C. Fertin and M. Andersson

22. Texture properties of ten beef muscles to be marketed as steaks

    M.R.L. Scheeder and H-J. Langholz

23. Texture measurements of sausages with different dairy ingredients

    P. Baardseth, M.R. Ellekjær, B. Egelandsdal and T. Næs

24. A new representation of multidimensional salami data using the biplot graphical display

    C. Feiss, A. Prabucki, C. Wenk and R. Amadó

25. A continuous method for measuring calpain activity

    S-T. Jiang, J-H. Wang and C-S. Chen

26. Predicting water-holding capacity in post-rigor pork

    R.G. Kauffman, J.M. Norman, S. Gunasekaran, R. van Laack, S. Lee and T. Toliver

27. New method for determination of drip loss in pork muscles

    A.J. Rasmussen and M. Andersson

28. Determination of 5 α-androst-16-en-3-one concentrations in boar serum and fat using time-resolved fluoroimmunoassay

    M. Tuomola, R. Harpio, P. Koivikko, H. Mikola and T. Lövgren

29. Determination of skatole and indole levels in pig serum, subcutaneous fat and submaxillary salivary glands

    M. Tuomola, M. Vahva and H. Kallio

8. COMPOSITION OF RAW MATERIALS

1. Meat quality in two genetic groups of pigs with RYR1 and RN-genes

   W. Przybylski, M. Kocwin-Podsiadla, J. Kuryl and G. Monin

2. On some cahracteristics of pork from progeny of different Estonian large white breed boars

   M. Rei and V. Kirikall

3. Meat quality in four muscles of hypertrophied piemontese and belgian blue and white young bulls

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

4. ‘Adin’ – a traditional smoke-dried meat product of Arunchal Pradesh

   R.N. Borpuzari, M. Hazarika and T. Borpuzari

5. Pork production and consumption in Sub-Sahara Africa: The case of Ghana

   A. Reynolds Barnes

6. The influence of sex (entire males and females) on pork growth, carcass and eating quality characteristics

   P.J. Blanchard, M. Ellis, C.C. Warkup, J.P. Chadwick and M.B. Willis

7. Quality parameters of pig longissimus dorsi muscle as affected by slaughter weight and breed

   M. Candek-Potokar, B. Zlender and M. Bonneau

8. Androstenone and skatole levels in South African pigs as influenced by sex type, season, stocking density and diet

   C.M. Potgieter, P.H. Heinze, J. Anderson, J. Viljoen, J.D. Snyman, R. Greebe, J. Krüger and D. Sereto

9. Influence of sex type, HM gene and diet on various pork quality characteristics

   P.H. Heinze, C.M. Potgieter, J. Anderson, D.J. Snyman, I.B. Zondagh, J.I.I. Illsley, D. Visser and M.C. Britz

10. Chemical, physical and structural characteristics of pork loins from four quality groups

    C-J. Kim, E.S. Lee, S.T. Joo, B.C. Kim, J.O. Kang, R.G. Kauffman, I.J. Yoo, W.S. Ko and D.Y. Choi

11. Microstructure of M. longissimus lumborum in crossbreed pigs of different genetic groups

    D. Klosowska, B. Klosowski, M. Kocwin-Podsiadla, W. Przybylski and G. Elminowska-Wenda

12. The effect of ante-mortem treatment on blood parameters and carcass damage and its relationship with pig meat quality

    M.A. Oliver, C. Coll, L. Faucitano, M. Gispert and A. Diestre

13. Effects of green tea grounds on pig production and meat quality

    T. Oshida, R. Sakata, T. Fukuyasu, K. Yamauchi, Y. Nakai, K. Horiguchi and S. Sakanaka

14. Improvement of the method of desinging biological value of foodstuffs

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

15. Food and genetic structures

    A.B. Lisitsyn, A.D. Durnev, A.V. Oreshenko and L.S. Tyurina

16. Experimentally evaluated specific effect of the medicinal preparation made of animal raw material

    A.B. Lisitsyn R.V. Iliukhina, E.U. Kulikova, I.P. Nemchinova, L.A. Minasian and I.V. Isayeva

17. Drip losses in meat of young bulls

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

18. The isolation of growth hormone gene from Egyptian cattle

    S. El-Fiky and E. El-Nahass

19. Comparision of carcass composition and meat quality between white-blue Belgian and black pied bulls

    B. Ender, H-J. Papstein, G. Nürnberg and M. Gabel

20. Physical, chemical and sensory properties of yellow cattle beef as compared with other breeds

    H-L. Guo, M-T. Chen and G-F. Lee

21. Investigations of amino acid composition of cattle muscles

    A.B. Lisitsyn, A.D. Nekludov, A.N. Ivankin, G.I. Mosina, A.N. Petrakova and B.S. Carpo

22. Vegetable supplement to beef: Minerals

    Z. Simkeviciene, D. Kazemekaityte and R. Masteikiene

23. Influence of carcass weight on the quality of light lamb meat

    S. Hernando, J. Rovira and I. Jaime

24. The present state and prospect of meat industry in China

    A.J. Tian

9. INGREDIENTS AND ADDITIVES

1. Tenchnological aspects of the enzymatic treatment of the meat and poultry processing industry collagen containing raw material

   L.V. Antipova, I.A. Glotova, E. Dolgopolova and V.K. Kurchaeva

2. Impact of collagenous preparate on selected technological indices of comminuted, scalded sausages

   Z. Pietrasik, Z. Duda and E. Lisowska

3. Bovine corium collagen as an ingredient to improve textural properties of Surimi Gels

   A.T. Miller

4. Quality characteristics of sausage made from muscles originating from different fibre types

   C. Muyanja, B. Egelandsdal, M. Mielnik and T. Høyem

5. Residual nitrite, nitrate and ascorbates in cured meat

   R.G. Cassens

6. Composition of liver pates. I Determination of trans fatty acids, nitrates and nitrites

   O. Pinho, M. Beatriz, P.P. Oliveira, I.M.P.L.O. Ferreira and M.A. Ferreira

7. Comparison of water retention and colour of meat treated with various salts and different pH value

   B. Grzes, E. Pospiech and D. Stefanska

8. The influence of some agents on diffusion of nitrites in pork meat cured by injection

   B. Klossowska and S. Tyszkiewicz

9. Effect of lactic acid treatment on bind and cooking loss in restructures beef

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

10. Incorporation of apple fibre to low – and high fat beef burgers

    J. Carballo, P. Fernandez and F.J. Colmenero

11. The effects of varying levels of tapioca starch, oat fibre and whey protein on the eating quality of low fat beefburgers

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

12. Effects of carrageenan and oat fibre on the quality and flavour of low-fat frankfurters

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

13. Cryoprotectants in frozen meat characteristic of sweet taste

    J. Komosa, A. Tomaniak and I. Tyszkiewicz

14. Some properties of Bologna type sausage influenced by the polysaccharide-protein fat replacer

    I. Senik and M. Olkiewicz

15. Influence of low fat content on texture of cooked sausages

    M. Ordóñez, J. Rovira and I. Jaime

16. The behaviour of the carrageenans in the yield improvement of the “cook-in” ham

    J. Udaeta, N. Nascimento Terra, C.R. Valente and L. de Marsillac Terra

17. Comparision of rheological, thermal properties and SDS-page behaviour of different protein sources

    M-T. Chen, S-M. Wei and D-C. Liu

18. Effects of non meat protein/polysaccharide blends on the gelation of exudates from reformed cured meats

    J.F. Kerry, N. Berney, E. O’Neill and D.J. Buckley

19. Effect of toasted soybean on some quality characteristics of pork meat

    E.T. Facco Silveira, M.P. Moura, A.M.O. Rauen-Miguel, I.M.P. Sordi and M. Gobette

20. Evaluation of some emulsifying agents in processing of Egyptian frankfurter

    S. El-Magoli, S.H. Abu-Riia, Y.A. El-Shattory and M.G. Megahed

21. The effect of pre-rigor application of sodium bicarbonate on the quality of pork

    R.L.J.M. van Laack, R.G. Kauffman, S. Lee, E. Pospiech and M.L. Greaser

22. Effect of various salts on appearance of myosin and alfa-actinin in centrifugal drip of meat

    B. Grzes, E. Pospiech, M.L. Greaser, P.E. Mozdziak and A.A. Sosnicki

10. MEAT TENDERNESS AND STRUCTURE

1. Susceptibility of individual beef carcasses to toughening by different chilling regimes

   K.E. Bekken, J. Berg, T. Frøystein and K.I. Hildrum

2. Effects of injection of calcium as a lactate salt on tenderness and flavour of beef

   F. Got, S. Rousset-Akrim, M.C. Bayle and J. Culioli

3. The effects of rigor temperature on shortening and meat tenderness

   C.E. Devine, N. Magnus Wahlgren and E. Tornberg

4. Relationship between rate of pH-fall and time of deboning on veal meat quality

   R.E. Klont, V. Barnier, F.J.M. Smulders and G. Eikelenboom

5. Low voltage electrical stimulation: Effects on beef quality

   G.L.D. Feijo and L. Müller

6. Investigations on the cause for the PSE-syndrome – comparative studies on glycolytic enzymes from PSE- and normal pig muscles

   F. Schwägele and K-O. Honikel

7. Biochemical indicators of meat quality

   J. Colgan, D.J. Troy and F.J. Monaghan

8. The relationship between pH and the electrical properties of bovine M. longissimus dorsi

   C.E. Byrne and D.J. Troy

9. Effects of pithing on pH and ATP-related compounds of beef muscle

   A. Watanabe, E. Tsuneishi and Y. Takimoto

10. Electrical stimulation of lamb carcasses

    F.D. Shaw, I.J. Eustace and R.D. Warner

11. Mechanism of the increase of free amino acids during the storage of meats

    T. Nishimura, M.R. Rhyu, T. Tajima and H. Kato

12. The effect of pre-rigor holding temperature on calpain and calpastatin activity and meat tenderness

    N.J. Simmons, K. Singh, P.M. Dobbie and C.E. Devine

13. Effect of growth path on the calpain system and shear force in Angus steers

    B.C. Thomson, P.M. Dobbie, J.J. Bass, K. Singh and P.D. Muir

14. Endogenous muscle characteristics related to meat toughness

    F. Zamora, C. Tassy, J. Canisstro, J. Lepetit, A. Lebert, E. Dransfield and A. Ouali

15. Interaction of pre-slaughter stress and low voltage alectrical stimulation on muscle proteolytic enzymes and meat tenderness of lambs

    R. Bickerstaffe, J.D. Morton, C.C. Daly and G.M. Keeley

16. Meat texture assessment by rheology, sensory analysis and electromyography (EMG)

    C. Mathoniere, L. Mioche and J. Culioli

17. Impedance module and pH value in the quality evaluation of breast muscles of broilers

    G. Kralik, A. Petricevic, G. Kusec and Z. Skrtic

18. Evaluation of muscle glycogen level ante- and post mortem and pH post mortem as a predictors of beef meat quality

    R. Lahucky, O. Palanska, J. Mojto and K. Zaujec

19. Early post-rigor classification of beef meat on level of tenderisation

    J. Lepetit, C. Hamel, J. Canistro, F. Bardag and A. Kerkeb

20. Mechanical characteristics of single muscle fibres versus groups of muscle fibres from raw and cooked porcine longissimus muscle

    M.E.T. Willems and P. Purslow

21. Ageing of beef studied by using different instrumental techniques and sensory tenderness

    N.M. Wahlgren and E. Tornberg

11. ANIMAL WELFARE AND SLAUGHTER TECHNOLOGY

1. Influence of different housing systems on carcass and meat quality in youn bulls

   L. Ramsgaard Jensen and M. Oksama

2. The effect of outdoor-rearing and breed-cross on carcass composition and technological meat quality in pigs

   A-C. Enfält, A. Ivarsson, K. Lundström, I. Hansson and N. Lundeheim

3. Effect of ante mortem treatment in transport and lairage mortality in commercial pig abattoirs

   M. Gispert, M.D. Guardia, M.A. Oliver and A. Diestre

4. Influence of lairage temperature and time on postural attitude of pigs

   L.C. Roseiro, C.A. Santosa, M.J. Fraqueza, J. Almeida, E. Matias and L. Sardinha

5. Development of a flexible automatized system for livestock processing

   V.I. Ivanhov, Yu.A. Ivashkin and I.I. Protopopov

6. Carcase and offal condemnations in Irish export slaughterhouses (1989-1994)

   C. Lawler

7. Temperature development in carcasses with different slaughter processes

   H. Maribo

8. The effect of depelting with air inflation on the appearance and microbiology of lamb carcasses

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

9. Broiler meat quality characteristics depending on the way of rearing

   S. Bogosavljevic-Boskovic, I. Gajic and Zi. Gajic

10. Comparision of characteristic components from chickens of different genotype kept in “intensive” and “extensive” farming system

    E. Dworschák, S. Latif, A. Lugasi, É. Barna, A. Gergely, P. Czuczy, J. Hóvári, M. Kontraszti, K. Nezlényi and I. Bodó

11. Air pressure stunning of broilers – changes in the spontaneous electroencephalogram, immobilisation and haemorrhaging aspects

    S. Hillebrand, C. Pieterse and B. Lambooy

12. FERMENTED MEAT PRODUCTS I

1. Fermentation of whole muscle meats

   D.E. Gleeson, R.G. Leuschener, G. Schwarz and E. Arendt

2. Utilisation of Inobuta (pig crossbred with wild boar) meat for fermented sausage

   T. Fujii and K. Arihara

3. Effect of savory on some changes of raw sausage ripening

   M. Milanovic-Stevanovic, I. Vukovic, T. Kocovski, K. Markovic, Z. Tatalovic and J. Mrdanov

4. Effect of elevated ripening temperatures on the chemical changes during successive ageing periods of Iberian ham

   L. Martin, J.J. Cordoba, C. García, M.L. Timon, J. Florencio Tejeda and J. Ventanas

5. Effect of spirit-wine compositions and carbohydrate components on physical, chemical and biochemical indices of smoked dry sausages

   A.B. Lisitsyn, V.I. Liubchenko, G.P. Goroshko and T.N. Korshunova

6. Changes of lipid fractions during the processing and maturing of the “Uzice Beef Prshuta” traditional meat product

   R. Radovanovic, P. Bojovic and M. Bastic

7. Immunolocalisation of myofibrillar proteins in dry sausages: Selection of suitable antisera against actin and myosin

   B. J van’t Hooft, H.P.M. van Laarhoven, G. Wijngaards and J. Bruyntjes

8. “Lomo enbuchado”: Colour evolution during the salting-seasoning stage

   E. Sanchez-Rodriguez, J.A. Pérez-Alvarez, M.A. Gago-Gago, J. Fernández-López, M.J. Pagán-Moreno and V. Aranda-Catalá

9. Paprika effects on lightness (L*) in a “Chorizo” model system during the mixing-resting stage

   M. Garcia-Marcos, M.R. Rosmini, J.A. Pérez-Alvarez, J. Fernández-López, M.J. Pagán-Moreno and V. Aranda-Catalá

10. Nitrosyl myoglobin formation by the action of Lactobacillus fermentum

    H. Morita, R. Sakata and Y. Nagata

11. Curing agents effects on lightness in a dry-cured sausage model system during the mixing-resting stage

    M.L. Garcia-Marcos, M.R. Rosmini, J.A. Perez-Alvarez, M.A. Gago-Gago, F. López-Santoveña and V. Arande-Catalá

12. Examination of cathepsins B, L and S activities in carso dry-cured ham, dried in natural and controlled atmospheres

    I. Kastelic, B. Zlender, V. Puizdar and V. Turk

13. Activity of aminopeptidase B in cured meat products

    F. Toldrá, M. Flores and M-C. Aristoy

14. Formation of peptides in Italian dry-cured ham during processing

    J. Hansen-Møller, L. Hinrichsen and T. Jacobsen

15. M-calpain contribution to dry-curing process

    C.M. Rosell and F. Toldrá

16. Differentiation of Iberian hams from Iberian and Iberian x Duroc pigs by analysis of volatile aldehydes

    T. Antequera Rojas, L. Martín, J. Ruiz, R. Cava, L. Timón and J. Ventenas

17. Odd-numbered chain fatty acids content of Iberian pigs as affected by fed composition

    J. Ruiz, C. López-Bote, T. Antequera, J.F. Tejeda, M.L. Timón and R. Cava

18. Rapid characterization of dry-cured ham by Curie-point pyrolysis mass-spectrometry

    G. Vernat and J.L. Berdagué

19. Determination of aroma compounds using cryofocusing

    H-J. Seidel Nielsen, M. Blichmann Kemner and A. Hundewadt Christensen

20. Aroma volatile molecules of mortadella

    A. Meynier, G. Gandermer, E. Novelli, R. Chizzolini and E. Zanardi

21. Utilization of probiotic lactic acid bacteria for meat products

    K. Arihara, H. Ota, M. Itoh, Y. Kondo, T. Sameshima, H. Ymanaka, M. Akimoto, S. Kanai and T. Miki

13. VERY FAST CHILLING OF MEAT

1. Exploratory experiments on very fast chilling of beef muscle: A survey of results with conclusions

   D. Demeyer, D. Steen and E. Claeys

2. The use of ultra-rapid chilling and electrical stimulation on lamb carcasses

   B. Mc Geehin, J.J. Sheridan and F. Butler

3. Very fast chilling of beef sternomandibularis muscle

   A.A. Taylor, R.I. Richardson and A.M. Perry

4. The effect of rapid chilling on pork quality in the Netherlands

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

5. The effects of inducing a very fast chilling regime on the beef M. longissimus dorsi mediated through brine immersion

   C.D. White, D.J. Troy and B. McKenna

14. FERMENTED MEAT PRODUCTS II

1. Microbial qoality of low-fat bologna sausages during processing and chilling storage

   A.V. Carrascosa, F. Jiménez-Colmenero, P. Fernández and J. Carballo

2. Isolation and characterization of lactic acid bacteria from traditional Spanish dry fermented sausage (“Chorizo”)

   E.M. Santos, C. González-Fernández, I. Jaime and J. Rovira

3. Sucuk: Some chemical and microbiological characteristics and lactic acid bacteria having antimicrobial activity

   A.H. Con and H.Y. Gökalp

4. Bacteriocinogenic lactobacilli in the fermentation of raw sausages

   L. Kröckel

5. Usability of some starter microbial mixtures for improving the quality of “Polish” type raw sausage

   J. Pyrcz, W. Uchman, P. Konieczny and K. Krysztofiak

6. Use of starter cultures in dry-fermented sausage (“chorizo”) and their influence on the sensory properties

   C. Gonzáles-Fernández, E.M. Santos, I. Jaime and J. Rovira

7. Lipolysis in meat model systems

   P.M. Kenneally, R.G. Leuschner and E.K. Arendt

8. Bacterial lipolysis by Staphylococcus xylosus compared to endogenous lipolysis in meat-fat mixtures of beef or pork

   G. Johansson

9. Proteolytic activity of staphylococci and lactobacilli strains isolated from dry-fermented sausages

   Y. Sanz, F. Toldrá and R. Vila

10. A descriptive sensory profile of dry fermented sausages, ripened with the addition of a bacterial proteinase

    B.F. Hagen, H. Blom, H. Næs, L. Blümlein and M. Rødbotten

11. Effect of some factors on the production of esters by staphylococci

    R. Talon, C. Chastagnac, L. Vergnais, M.C. Montel and J.L. Berdagué

12. Volatiles produced by Staphylococcus xylosus growing in sausage minces

    L.H. Stahnke

13. Microbial flavour formation in a cured pork model system

    S. Bonne Pedersen and L. Hinrichsen

14. Evaluation of three agar media to detect histamine and tyramine forming bacteria in ripened sausages

    A.X. Roig-Sagues, M. Hernandez-Herrero, E.I. Lopez-Sabater, J.J. Rodrigues-Jeres and M.T. Mora-Ventura

15. Microbial methods for the detection of micro-organisms forming biogenic amines

    P. Paulsen, M. Kordesch, E. Schopf and F. Bauer

16. Screening of microbial strains producing amines and isolated from meat products

    F. Masson, L. Eclache, T. Compte, R. Talon and M.C. Montel

17. Intercomparison study: biogenic amines in dry sausages

    S. Eerola and K. Molly

18. The influence of a starter culture on the amine formation capability of an amine-positive lactobacillus strain

    S. Eerola and A. Roig Saguès

19. Formation of biogenic amines in fresh meat packed in oxygen permeable foil

    F. Bauer, D. Pölzelberger, E. Hellewig and P. Paulsen

15. NEW ANIMAL FOODS

1. Sensory and physico-chemical properties of meat from horses of different age groups

   P-A. Dufey

2. Some characteristics of the meat quality of the red deer (Cervus elaphus elaphus L.)

   L. Bastic, S. Saicic, M. Bastic, M. Baltic and M. Perovic

3. Meat quality by keeping fallow deer within an enclosure

   G. Domel and E. Scharner

4. Organic meat production in the United States

   D.M. Kinsman and J.A. Dunn

5. Differences between sexes in nutritional and technological quality of meat from free-living fallow deer

   J. Mojto, V. Kartusek and O. Palanská

6. On the hygiene status of bagged roe deer from the Federal Republic of Germany

   C. Ring and V. Atanassova

7. The rheological properties of roasted muscles from force fattened ducks

   T. Skrabka-Blotnicka, J. Woloszyn and E. Przysiezna

8. Morphometric characteristics, processing yields and flesh composition of three species of cultured sturgeon

   A. Badiani and M. Manfredini

9. Experimental condition for optimal tendersation of squid with exogenous proteases

   J.A. Melendo, J.A. Beltran and P. Roncalés

10. Tenderisation of squid rings with bromelain and a crude spleen extract

    J.A. Melendo, J.A. Beltran and P. Roncalés

11. The dressing percentage as affected by different feed formulations on four and eight months rainbow trout

    T. Lesiow, H.W. Ockerman, K. Dabrowski and J-H. Cheng

12. Slaughtering performance of C. gariepinus and I. punctatus and modifications of fillets stored at different temperatures

    M. Wittmann

13. Carcass and meat quality of Clarias gariepinus and Ictalurus punctatus fed diets with different protein content

    M. Wittmann, C. Preu and B. Tober

14. Simple method for detection of soy products in minced meat and frozene produced in Egypt

    A.I. Abdel-Gawwad, T.S. Mahrous and N.S. Erian

15. Species identification of meat mixtures by isoelectric focusing and multivariate data analysis

    H.J. Skarpeid, V. Høst, K. Kvaal, K.I. Hildrum and T. Næs

16. New animal feed

    M. Faivishevsky

17. Designing of composition and properties of antianemic products with high protein content for children

    A.V. Ustinova, E.G. Bobrikova, N.E. Belyakina, N.V. Lubina, T.E. Borovik and N.V. Timoshenko

18. Dietetic properties of meat products for children’s dietary and the purposeful correction of these properties

    A.V. Ustinova, E.G. Bobrikova, N.E. Belyakina, T.E. Borovik and N.V. Timoshenko