1997

Additional information

1. Plenary session

1. Analysis of rendering and hot water heat energy use in meat plants

   N.D. Amos

2. Meat storage and product safety

   R.G. Bell

3. Predictive microbiology: quality assurance tool or computer game?

   R.G. Bell, D.M. Phillips and R.J. Jones

4. Production systems and quality

   P.J. Buttery, J.M. Brameld, J.M. Dawson, P.L. Sensky, T. Parr, A.M. Salter, R.G. Bardsley, S.E. Richards, J.M.M. Harper and H.M.R. Greathead

5. Non-traditional refrigeration technologies for efficient meat processing

   T. Chadderton

6. Energy-efficient processing – plant organisation and logistics

   A.C. Cleland

7. A neurobiological basis for welfare assessment

   C.J. Cook

8. Energy metabolism in post mortem muscle

   C.C. Daly

9. When the glue comes unstuck

   E. Dransfield

10. Consumer acceptance of genetically engineered food

    L.J. Frewer

11. Meat, meat eating and vegetarianism

    N.G. Gregory

12. Risk analysis and international standards for meat hygiene

    S.C. Hathaway

13. Significance of connective tissue structure and content to meat quality: growth path and nutritional history

    G.S. Harper, P.G. Allingham and R.A. Hunter

14. Cold chain technology and the meat industry

    R.D. Heap

15. Intelligent robotics – automation in unstructured environments

    R. Jarvis

16. Meat, chemical residues, trade and human health

    W.T. Jolly

17. Prediction of meat quality

    A.H. Kirton

18. Modelling meat processing operations

    S.J. Lovatt

19. Consumer confidence and traceability

    K. Markey

20. Farm system modelling to enhance the efficiency of quality red-meat production from pasture

    D.G. McCall

21. Developing issues in consumer and sensory science

    H. MacFie

22. The role of science in the meat industry of the future

    G. Page

23. Consumer evaluations: cross-cultural issues

    J. Prescott

24. Animal ethics, social change and the meat industry

    B.E. Rollin

25. Growth production and meat

    R.D. Sainz and J.S. Cubbage

26. Meat coproduct processing: from the mundane to the exotic

    G. Slim

27. Processed meat products in a changing world

    J.E. Swan, M.M. Farouk, E.E. McBeth and G.C. De Manser

28. New Zealand and the world meat industry

    N.W. Taylor

29. Technologies to maximise the growth performance of pigs under commercial conditions

    E.J. Thornton and R.G. Campbell

30. Farm systems and the environment: pragmatic solutions to an ethical issue

    B. Thorrold

31. Waste minimisation in meat processing

    A.J. van Oostrom

2. Consumer issues

1. Sensory study of pig meat in five Nordic countries using the same methodology

   H. Agerhem, M. Pajari, L. Blümlein, T. Valdimarsdottir and C. Claudi-Magnussen

2. New products in disease-preventive diet

   L.V. Antipova, N.M. Ilyina and S.V. Rozhkov

3. Keeping quality of buffalo’s liver and kidney under marketing conditions

   A.H. Awad

4. Consistency of tenderness in New Zealand retail meat

   R. Bickerstaffe, C.E. Le Couteur and J.D. Morton

5. The effect of extended chilled storage in CO2 atmosphere on the odour and flavour of sheepmeat as assesses by sensory panel and an electronic nose

   T.J. Braggins and D.A. Frost

6. Efficient development and management of product specifications

   A. Evers and P. Sterrenburg

7. Eating quality and sensory acceptability of a new lean beef product

   A.E. Graafhuis and S.M. Scott

8. Nutrient composition of fed bison

   M.J. Marchello, M. Hadley, W.D. Slanger, D.B. Milne and J.A. Driskell

9. Quality aspects of meat products – conclusions from food monitoring program in Poland

   M.W. Obiedzinski, A. Borys, E. Bartnikowska, P. Janowski, B. Cieslak, A. Cozel, A. Wegrzyn, St. Grzeskiewicz and R. Karpinski

10. Influence of salt concentration in animal products on human health and safety

    A.M. Pearson, J.I. Gray, R.L. Dickson and T.R. Dutson

11. Manipulation of omega-3 fatty acids in lamb meat for health conscious consumers

    E.N. Ponnampalam, A.J. Sinclair, A.R. Egan, G.R. Trout and B.J. Leury

12. The effect of intramuscular fat percentage on the sensory evaluation of beef cooked by different methods to two degrees of doneness

    S.R. Rymill, J.M. Thompson and D.M. Ferguson

13. The influence of cattle breed on the sensory meat quality during ageing

    C. Sañudo, G.R. Nute, M.M. Campo, P. Alberti, A. Baker and J.L. Olleta

14. Sensory meat quality in light and medium weight lamb carcasses. Comparision between British and Spanish sensory panels

    C. Sañudo, G. Nute, M.M. Campo, G. Maria, A. Baker, I. Sierra, M. Enser and J.D. Wood

15. Consumer perceptions of the doneness of cooked steak

    S.M. Scott, C.E. Devine, T.L. Cummings and O.A. Young

16. The evaluation of the palatability on a dehydrated meat product – meat floss

    H.W. Ockerman and C-T. Li

3. Mechanisation and occupational, safety and health

1. The potential of low intensity radiation devices for carcass evaluation

   C.M. Bartle and R.G. Clarke

2. Three-dimensional modelling of carcass evaluation

   R.D. Clarke, H.L. Zhang and A. Pullan

3. Automated cutting of bovine carcass forequarters

   J-L. Damez, P. Salé and P. Tournayre

4. Sensors for automated cutting machines

   J-L. Damez and P. Tournayre

5. Objective measurement of beef meat color

   C. Denoyelle and S. Jabet

6. Prediction of lamb carcass yield using video image analysis

   D.L. Hopkins, N.M. Fogarty and B.A. MacDonald

7. Feasibility study using robotics for boning pork loins

   N. Lay, J. Neugebauer, R.D. Schraft, S. Herlevsen, K. Persson and L. Svensson

8. On-line measurement of the chemical lean content of manufacturing meat

   M. Loeffen, R. Clarke, P. Petch, M. Bartle and R. Kelly

9. Automating primal cutting of lamb carcasses

   D.M. Phillips and R.A. Wade

10. Advanced equipment in sheepmeat processing

    C. Roberts

11. Prediction of retail beef yield from video images using wavelet analysis and multivariate calibration

    C.R. Smith, S. Harden, J.M. Thompson, R. Murison and D.M. Ferguson

12. High speed robotic y-cutting of lamb carcasses

    R.G. Templer and T.H. Wichman

13. Meat cut classification

    H.L. Zhang and R.D. Clarke

4. Animal production

1. Description of the methodology used for the assessment of boar taint in EU Project Air 3 PL942482

   H. Agerhem and G. Dijksterhuis

2. Prediction of lean meat percentage in pigs using Tobec

   P. Allen and B. McGeehin

3. Effects of feed composition on chemical and sensory characteristics of pork loins during frozen storage

   E. Arnkværn and C.B. Lien

4. Influence of zeolite on scatole content of swine fat tissue

   M. Baltic, S. Raicevic and A. Drljacic

5. The influence of rearing systems on chisen characteristics of processed broiler carcasses

   S. Bogosavljevis-Boskovic, I. Gajic and Z. Gajic

6. The effect of Zilpaterol on feedlot performance, carcass quality usda quality grades and meat quality

   N.H. Casey, T.H. Montgomery and M.L. Scheltens

7. Effects of Zilpaterol and its withdrawal on carcass and meat quality of young steers

   N.H. Casey, E.C. Webb and J.L. Maritz

8. Carcass and meat properties of Brown, Holstein, Simmental, and Brown x Belgian Blue, Holstein x Belgian Blue bulls

   S. Cepin, S. Zgur and M. Cepon

9. Effect of age and nutrition on meat flavour of lean, heavy weight cryptorchid and wether lambs

   H.A. Channon, L.P. Thatcher and B.J. Leury

10. Effect of genotype, pre-slaughter handling and stunning method on carcass and meat quality of pigs

    H.A. Channon, A.M. Pengelly and R.D. Warner

11. Prediction of meat quality in live pigs from biopsy samples of M. longissimus dorsi

    K.S. Cheah, A.M. Cheah, J.S. Petersen and V.H. Nielsen

12. Relationship between meat quality attributes and animal performance or carcass composition in Belgian Blue double-muscled type bulls

    A. Clinquart, J.L. Hornick, C. Van Eenaeme, M. Diez and L. Istasse

13. Seasonal changes in the growth and calpain system of male red deer neck muscles

    P.M. Doppie, P.A. Speck, K. Singh and J.J. Bass

14. The effect of dietary magnesium aspartate supplementation and handling pre-slaughter on pork quality

    D.N. D’Sousa, R.D. Warner, B.J. Leury and F.R. Dunshea

15. The effect of handling pre-slaughter and carcass processing rate post-slaughter on pork quality

    D.N. D’Sousa, B.J. Leury, F.R. Dunshea and R.D. Warner

16. Activities of calpain, calpastatin, cathepsin B+L and cystatin in Danish landrace pigs anno 1976 and 1995

    P. Ertbjerg, S. Støier, L.M. Larsen and A.J. Moller

17. Growth study of sopravissana purebred and crossbred lambs

    S. Failla, S. Gigli, M. Iacurto and V. Bisegna

18. Breed differences in lamb intramuscular fat distribution

    P.T. Garcia, J.J. Casal, N.A. Pensel and D.A. Morales

19. Relationship between lamb muscle cholesterol and intramuscular fat content

    P.T. Garcia, N.A. Pensel and D.A. Morales

20. Effect of pig diet restriction on ham lipids

    P.T. Garcia, N.A. Pensel, C.A. Margaria, S. Pueyrredon and G. Durselen

21. Ecchymosis and meat quality following testosterone and cortisol exposure in prepubertally castrated fallow deer (Dama dama)

    S.P. Grogan, R.C. Mulley and M.R. Jones

22. Exercise, fasting and epinephrine administration – effects on muscle glycogen degradation in vivo in pig M. longissimus dorsi

    P. Henckel, A. Karlsson and J.S. Petersen

23. Evaluation of the frequency of RSE pork in Finnish slaughter pigs and its technological effects

    M. Honkavaara

24. Meat and carcass quality traits of lambs from terminal sires

    D.L. Hopkins, N.M. Fogarty and D.J. Menzies

25. Molecular distribution and fatty acid profiles of triacylglycerol isolated from M. longissimus and subcutaneous fat of heavy angus steers grown on two pasture types

    M. Itoh, C.B. Johnson, G.P. Cosgrove, M.G. Lambert and R.W. Purchas

26. The effect of pre-transport cattle management on stress, metabolism and carcass weight of bulls

    L.H. Jacobson and C.J. Cook

27. The effects of porcine somatotropin administration and gender on cooking properties and palatability attributes of pork muscle

    L.E. Jeremiah, A.L. Schaefer and G. Kruger

28. Fat deposition in the hindquarters of Brahman, Hereford and Brahman x Hereford steers

    E.R. Johnson, D.G. Taylor and L.M. Knott

29. The identification of Korean cattle beef, domestic Holstein beef and imported beef by random amplified polymorphic DNAs (RAPD) method

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

30. Ultrasonic characterization of bovine muscles

    S.A.E. Karam, B. Buquet, P. Berge and J. Culioli

31. The relationship between fat colour and fatty acid composition in New Zealand grass fed beef

    T.W. Knight and A.F. Death

32. Do breed and season affect β-carotene and the fatty acid composition of muscle phospholipid in beef?

    Z.A. Kruk, A.E.O. Malau-Aduli, A.M. Thomson, B.D. Siebert, W.S. Pitchford and C.D.K. Bottema

33. Effect of animal age on cull cow beef tenderness

    N.T. Madsen

34. Differentiation of closely related deer meats by pcr analysis

    T. Matsunaka, K. Chikuni, R. Tanabe, S. Muroya and H. Nakai

35. Effect of dietary vitamin E supplementation for 4 weeks and 1 week before slaughter on colour and lipid stability during display in Japanese black steer beef

    M. Mitsumoto, S. Ozawa, T. Mitsuhashi and K. Koide

36. The USDA beef quality grading system B-maturity grade change

    C.A. Morris, J.W. Wise, K.E. Belk, R.R. Jones, G.C. Smith and H.C. Abraham

37. Bovine meat quality of three different genetic groups

    L. Muller and J.A.R. Ribeiro

38. Beef meat quality: influence of management system and age

    F. Nicastro, M. Capasso, T. Montano, C. Bracciaferri and L. Ronghino

39. How to desing a pig

    E.V. Olsen, M. Andersson and C. Fertin

40. The importance of farmer beliefs and attitudes to the deveplopment and adoption of new farm technologies: a case study

    T.G. Parminter

41. The effect of pig breeds on some characteristics of pork in Estonia

    M. Rei and V. Kirikall

42. Variability of depot fat composition in fattened cattle as influenced by dietary fats

    M.R.L. Scheeder, M.M. Casutt, D.A. Ossowski, F. Sutter and M. Kreuzer

43. The effects of spatial restriction and behavioural deprivation on meat quality in grain-fed veal calves

    S.L. Scott, S. Pommier, H. Lapierre, J. Rushen and A.M.B. de Passillé

44. Between and within mob variation in meat and fat colour of pasture finished steers

    D.R. Smith, P.D. Muir and N.B. Smith

45. Amplified enzyme immunoassay of Clenbuterol

    V.G. Spotorno, C.L. Melamed and J.G. Tezón

46. Genetic and phenotypic relationships between subpopulations of the bonsmara cattle

    P.E. Strydom and A. Kotzé

47. Influence of edible fats containing longchain polyunsaturated fatty acids on muscular lipids in fattened pigs

    V. Tsvetkova, G. Dimitrov and N. Michalkova

48. Development of an ultrasonic device in live pig classification

    P. Walstra and B. Hulsegge

49. Muscle fibre characteristics in growing beef cattle of different breeds in relation to meat quality

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

50. Levels of α-tocopherol in beef raised on New Zealand pastures

    J. West, O.A. Young, M.P. Agnew and T. Knight

51. An integrated approach for improving the quality of pasture fed beef

    D.R. Wright, C.J. Korte, D.R. Smith and P.D. Muir

52. Effects of growth factors on bovine myogenesis in vitro

    T. Yamaguchi, H. Kitazawa, H. Nishida, H. Ohtu, H. Nara, K. Ozutsumi, H. Aso, K. Watanabe and A. Suzuki

5. Processing of meat and co-products

1. Relationship between raw material quality and production yield of cooked hams manufactured without the use of phosphates

   M. Andersson, E.V. Olsen and A-B. Froestrup

2. Multifunctional additives “prima” for cooked sausages made with mechanically deboned poultry meat

   V.A. Andreenkov, L.V. Alekhina and E.A. Vaschuck

3. Perspectives of production of combined products with prolonged storage life

   L.V. Antipova, S.V. Rozhkov, A.A. Arhipenko and V.Y. Astanina

4. Utilization of Lactobacillus gasseri and Bifidobacterium bifidum for meat fermentation

   K. Arihara, M. Itoh and Y. Kondo

5. Physico-chemical and microbiological changes in ground meat during frozen storage

   H.A. Awad

6. Changes in sarcoplasmic and myofibrillar proteins during the processing of buffalo and chicken surimi

   A.S. Babji, Norhazila and W.S. Jassem

7. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers

   A.S. Babji, A.R. Alina, M.Y. Seri Chempaka, T. Sharmini, R. Basker and S.L. Yap

8. Effect of mild curing treatments on the microbial quality and mechanical properties of stored hog and sheep sausage casings

   W.A.M. Bakker, J.H. Houben and B. Krol

9. Cholesterol content and fatty acid composition in pork meat products manufactured in Poland

   E. Bartnikowska, M.W. Obiedzinski, A. Borys, B. Cieslak and St. Grzeskiewicz

10. Evaluation of comminution method and raw binder system on restructured beef

    J.A. Boles and P.J. Shand

11. Effect of transglutaminase on the functional and textural properties of chicken surimi

    M-T. Chen and D-C. Liu

12. Proteolysis of porcine muscle cured with Monascus purpureus as a starter culture

    M-T. Chen, Y-Y. Tseng and D-C. Liu

13. The effects of Tapioca starch and oat fibre on selected flavour volatiles of low-fat beef burgers

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

14. Effect of the degree of comminution on sensory and texture attributes of low fat beef burgers

    N. Dreeling, P. Allen and F. Butler

15. Rigor temperature and functional properties of electrically stimulated beef

    M.M. Farouk and J.E. Swan

16. Factors affecting protein functionality in frozen beef

    M.M. Farouk and J.E. Swan

17. Effect of rn- gene on cooking yield of pork in a model system in presence of phosphate

    C. Gariépy, D. Godbout, L. Riendeau and A. Houde

18. New scheme for selection of non-toxigenic Penicillium spp. Used for mould-ripened meat products

    M. Gareis, R. Rotheneder and W. Rödel

19. Change in characteristics of Chinese-style sausage caused by starter culture

    H-L. Guo and M-T. Chen

20. Vitamin E supplementation and salt addition and their effects on the oxidative stability and warmed-over flavour (WOF) of turkey patties

    F.M. Higgins, J.P. Kerry, A. Lynch, D.J. Buckley and P.A. Morrissey

21. Applications of cold set whey protein gelation in improving meat batters

    P. Hongsprabhas and S. Barbut

22. Effects of fat level, Tapioca starch and whey protein on frankfurters formulated with 5 and 12 % fat

    E. Hughes, A.M. Mullen and D.J. Troy

23. Influence of dietary fat source and vitamin E on quality of frozen pork meat products

    C. Jensen, L.H. Skibsted and G. Bertelsen

24. Comparison of between the stability of colour and shelf-life of meat sausage with combined low sodium nitrite and fermentation of lactic acid

    T.A. Jia

25. Histological methods and meat products quality evaluation

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

26. Multi-faceted approach to controlling lipid oxidation in cooked pork

    E.R. Kingston and F.J. Monahan

27. Some characteristics of exudates formed during simultaneous curing and massaging of pre-rigor and post-rigor pork meat

    T. Kocovski, D. Kepcija and I.D. Katanic

28. Degradation of myosin by cathepsin B. Comparision of native and oxidatively modified protein

    L. Kristensen, A.J. Møller and H.J. Andersen

29. Microbial stability of low fat and/or low salt meat products

    L. Leistner

30. Formalization of concepts about biological value of multicomponent foods with individual digestibility

    N.N. Lipatov, A.V. Zabello and A.B. Lisitsyn

31. Investigations of structural and functional changes of meat systems as treated with the enzymatic preparation pancreatin

    A.B. Lisitsyn, G.E. Limonov, R.A. Khromova, L.B. Smetanina, R.V. Ilukhina, S.S. Shevchenko, I.P. Nemchinova, S.I. Khvylya and V.I. Emelyanenko

32. Methodology for quantitative evaluation of food adequacy of meat raw materials and finished products

    A.B. Lisitsyn, N.N. Lipatov, A.I. Kosyrev and A.V. Zabello

33. Investigation of the influence of carbohydrate additives on processes of mass exchange in beef muscles during curing

    A.B. Lisitsyn, V.I. Lubchenko, G.P. Goroshko and A.A. Motovilina

34. Study of soy protein isolate, mustard and gluten used as fat replacers in pork meat balls

    D-C. Liu and M-T. Chen

35. Influence of salt concentration and salt ions on non-heme iron concentration and lipid oxidation in ground pork

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

36. The effects of added high gelling whey protein/carrageenan gels with tapioca starch on the eating quality and acceptability of low fat fresh pork sausages using response surface methodology

    P.H. Lyons, J.F. Kerry and D.J. Buckley

37. Whey as an adjunct for restructured ham

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

38. Effect of sodium lactate on the heat resistance of Listeria monocytogenes in a meat paste

    M.O. Masana, C.L. Melamed, J.A. Lasta and A.A. Silvestre

39. The effect of garlic on oxidative stability of frozen mechanically deboned turkey meat

    M. Mielnik, J. Mielknik, K. Solgaard and A. Nilsson

40. Substitution of glucono-delta-lactone in fermented sausage production

    P. Milica and M. Dordevic

41. Investigations of the potential use of lecithin in Yugoslavian meat products

    P. Milica, M. Dordevic and J. Panin

42. The effects of irradiation, storage time, and high and low oxygen transmission anaerobic packaging on raw and cooked sensory attributes and color of ground beef patties

    J.L. Montgomery, F.C. Parrish Jr., D.G. Olson and J.S. Dickson

43. A novel approach to investigating the influence of fat level on flavour release in frankfurters

    A.M. Mullen, E. Hughes and D.J. Troy

44. The colour stability of minced beef in high oxygen packs

    M.N. O’Grady, F.J. Monahan and P. Allen

45. Relationship between sensory, physical and chemical parameters of a Portuguese traditional sausage – “Alheira”

    L. Patarata, I. Judas, J.A. Silva, A. Esteves and C. Martins

46. Use of two Pediococcus strains isolated from sour vegetables as starters in dry sausage

    E. Petäjä and E. Puolanne

47. Kinetics of color formation during cooking of fine emulsion sausage

    G. Piette, R. Yves and C. Leblanc

48. Use of compositions of food additives in the manufacture of smoked meat products

    L.U. Prokofieva, V.A. Pankratov, V.A. Andreenkov and M.V. Dudin

49. The ageing rate of pork undergoing accelerated processing and temperature conditioning

    M.P. Rees, G.R. Trout and R.D. Warner

50. Hygienic production and distribution of mechanically recovered meat in European union

    C. Ring and V. Atanassova

51. Prediction of final yield (%) in bacon manufacturing using different physical and chemical measurements

    J.A. Rivera, R.E. Rust and C.L. Knipe

52. Problems prospects for use of starter cultures in production of traditionally non-fermented products

    M.A. Sidorov and T.S. Fofanova

53. The influence of pork muscle’s type and addition of pigment CCMP on the colour of meat emulsion coagulates

    M. Stevanovic, B. Zlender, V. Abram and U. Kumperger

54. Processed meat products for Asia

    J.E. Swan, E.E. McBeth and G.C. De Manser

55. Antioxidant activity of essential oil and oleoresin of black pepper from supercritical carbon dioxide and conventional extractions in ground pork

    N. Tipsrisukond, L. Fernando and A.D. Clarke

56. Creation of mechanical properties of formed pork ham. Physico-chemical processes involved

    I. Tyszkiewicz, M. Olkiewicz and A. Borys

57. Complex application of histological methods and image analysis in development of meat-vegetable puree type products for infants

    A.V. Ustinova, S.I. Khvylya, M.A. Aslanova, V.V. Avilov, T.G. Kuznetsova, E.N. Timin and A.A. Galkin

58. Evaluation of the activity of liquid starter culture (M. varians) using different carbohydrates

    V. Velikova and K. Boschkova

59. Stability of vacuum packed cooked fermented sausages with added BHA and BHT

    E.A. Yamada, N.J. Beraquet, H.K. Arima, N.F.deA. Silveira and I. Moreno

6. Processing of meat and co-products

1. Flavourings for meat industry on the base of natural essential oils

   V.A. Andreenkov, T.A. Misharina and I.B. Medvedeva

2. Perspective trends of secondary collagen containing raw materials processing in meat and poultry processing industry

   L.V. Antipova, I.A. Glotova, S.V. Polyanskih and V.K. Kurchaeva

3. Study of the process of acid hydrolysis of keratin-containing raw materials as a method for manufacture of food additives

   A.V. Berdutina, A.D. Nekludov, A.N. Ivankin, A.V. Osoka and B.S. Karpo

4. About wasteless processing of bones of slaughter animals

   M.L. Faivishevsky

5. Bones of slaughter animals – one of the sources for producing effective curative preparations

   R.V. Ilukhina, M.L. Faivishevsky, I.P. Nemchinova, E.Y. Kulikova, L.A. Minasyan and I.V. Isayeva

6. Study of the content of foreign inorganic ions in solutions of biologically active substances by method of ion chromatography

   A.N. Ivankin, A.D. Nekludov and B.S. Karpo

7. Feedstuffs as produced on the basis of inedible raw materials

   V.I. Ivashov, A.B. Lisitsyn, A.I. Snitsar, L.I. Stekolnikov, A.D. Nekludov, M.I. Baburina, A.N. Petrakova, G.I. Mosina and V.I. Shlyaeva

8. Composition for treatment of meat products casing

   Y.G. Kostenko, T.S. Shagova, G.I. Solodovnikova, M.V. Bibikova, A.M. Rybakova and I.A. Spiridonova

9. Phenomenology, principles and mathematical criteria for assessment of meat raw materials technological adequacy

   N.N. Lipatov and A.B. Lisitsyn

10. Use of food acids and their salts for production of protein protein-carbohydrate composition from modified connective tissue

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

11. Principles of prices formation for foodstuffs (meat industry products)

    N.F. Neburchilova and T.A. Marinina

12. Utilization of meat wastes by hydrolytic method for production of biologically active subtances for food, medicinal and microbiological purposes

    A.D. Nekludov, A.N. Ivankin and G.I. Mosina

13. End-point temperature control of meat meal dryers

    D.M. Phillips

14. Effect of grinding and extraction temperature on recovery and quality of fat from chicken skin

    G. Piette, M. Hundt, L. Jacques, J. Gagnon and Y. Eyyuboglu

15. A review of odour discharges and control in rendering and related activities

    R. Pilgrim

16. A continuous airless dryer for meat and bone meal

    G.B. Schou

17. Enzyme-assisted tallow fractionation: the potential for added-value production

    D.E. Stevenson and A. MacKenzie

18. Oxidative cleavage of oleic acid to produce added value products

    S. Turnwald

19. Functional properties of porcine blood globin treated with various discoloration methods

    J-H. Yang and C-W. Lin

7. Environmental issues

1. Baromembrane processes in solving ecological problems of meat processing plants

   L.N. Ananyeva, L.V. Antipova and A.A. Adashiek

2. Determination of phenol compounds in waste waters of meat processing production

   L.V. Antipova, L.N. Ananyeva and V.N. Danilov

3. Solving the environmental problems in production and processing of meat

   A.B. Lisitsyn, O.A. Stepanova, L.A. Kirikova and N.S. Tsarkova

4. Odour control using biofilters

   J. Luo and A. van Oostrom

5. Meat processing wastewater treatment in a sequencing batch reactor

   A. Slaney and A. van Oostrom

6. Activated sludge treatment options for treatment of meatworks wastewater

   W.S. Wakelin and C.J. Appleyard

7. Cold store frost heave – causes and solutions

   I.N. Connor

8. Energy efficient processing

1. The test for determination of the limit of chilling rapidity in beef carcasses

   K. Borzuta, A. Borys and H. Wichlacz

2. Using microwaves to detect the degree of freezing of individual meat cartons

   R. Kemp, T. Chadderton and P. Petch

3. Very fast chilling of beef

   B. O’Mahony, B.M. McKenna and R.L.J. Joseph

9. Meat quality

1. Collagen crosslink profile and meat texture in two beef muscles

   P. Berge, R. Kuypers and L.B. Kurth

2. End-point temperature and cooking loss of neck loin prepared in institutional catering

   I. Clausen, A. Lassen and B.E. Mikkelsen

3. Isolation and characterisation low molecular weight nitrogen fraction of beef

   B.M. Considine, E.E. O’Neill and P.L.H. MacSweeney

4. Electrical stunning and quality of chicken carcass and breast meat

   C.C. Contreras, N.J. Beraqet and M.S. Corrêa

5. The effect endogenous nitric oxide on tenderness changes of meat

   C.J. Cook, S.M. Scott and C.E. Devine

6. Tenderness of meat cooked from fresh, frozen and thawed states

   G.R. Ferrier and D.L. Hopkins

7. The effect of freezing and heating on changes of some sarcoplasmatic proteins of bovine M. longissimus dorsi

   L. Gasperlin, B. Zlender, V. Abram and S. Ketis

8. Tenderness in beef longissimus dorsi muscle of Hereford (H), Aberdeen angus (A) and Brahman-cross breed steers. The influence of post-mortem ageing

   C.B. Gonzalez, M.M. Gallinger, A.A. Pazos and J.A. Lasta

9. Intermuscular variaton in beef tenderness: association with calpains

   M.A. Ilian, M.P. Kent, J.D. Morton, C.E. Le Couteur and R. Bickerstaffe

10. Effects of backfat thickness and intramuscular fat % on color and drip loss of pork loin

    S-T. Joo and B-C. Kim

11. Purification and characterisation of calpastatin, μ- and m-calpains from beef

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

12. Post-mortem ageing of porcine M. longissimus dorsi from boars and gilts

    K.J. Kennedy, D.J. Troy, B. Lynch and D.J. Buckley

13. Studies on the thermal denaturation of free drip released from normal and PSE pork muscle

    C-J. Kim, C-H. Lee, J-O. Kang, E-S. Lee, M-S. Song and J-K. Cho

14. Monitoring the degree of frozen denaturation of bovine myosin and its subfragments by competitive indirect enzyme linked immunosorbent assay (Ci-ELISA)

    J. Lee, S. Kim, C. Kim and H. Shin

15. Functional and sensory attributes of high pH values in SM and LD of bull muscles during storage

    T. Lesiów and H.W. Ockerman

16. The relationship between variations in calpain system activity and postmortem rate of myofibre fragmentation is the same in both sheep and cattle

    M.B. McDonagh and V.H. Oddy

17. Cellularity and enzyme activity in adipose tissue from Angus, Hereford and Brahman crossbreeds produced in extensive grass system

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

18. Electronic nose as a potential method for measuring flavour characteristics of pork

    B.N. Nilsen, K. Aaby, K. Kvaal, E. Arnkvaern, L. Blümlein, E. Risvik and M.R. Ellekjaer

19. Lipid and cholesterol oxidation in α-tocopherol-supplemented chicken as affected by salt and carnosine

    L. O’Neill, K. Galvin, P.A. Morrissey and D.J. Buckley

20. Hydrodyne-treated beef: tenderness, rancidity, and microbial growth

    B.M. O’Rourke, C.R. Calkins, R.T. Rosario, M.B. Solomon and J.B. Long

21. Calpastatin as a candidate gene for sheep meat tenderness

    B.R. Palmer, N. Roberts, M.P. Kent, M.A. Ilian, C. Le Couteur, J. Morton, J.G.H. Hickford and R. Bickerstaffe

22. The effects of rigor temperature, electrical stimulation, storage duration and packaging systems on drip loss in beef

    S.R. Payne, C.J. Durham, S.M. Scott, N. Penney, R.G. Bell and C.E. Devine

23. Tenderness relationships between four raw and cooked beef muscles

    T.M. Plant, D.G. Taylor and J.S. Dhanda

24. Investigations into why beef of intermediate ultimate pH is often less tender

    R.W. Purchas and X. Yan

25. Are intermediate filament proteins involved in determining meat quality?

    P. Purslow, H. Morrison and M. Mielche

26. Effect of temperature conditioning and electrical stimulation on postmortem metabolism and tenderness of Hanwoo (korean native cattle)

    M.S. Rhee, Y-C. Ryu, S-T. Joo, K-C. Koh and B-C. Kim

27. Investigations on the relationship between malignant hyperthermia in pigs and the PSE-characteristics in pork

    F. Schwägele and K.O. Honikel

28. Time-intensity, electromyography and mechanical measurements of roast beef toughness, as influenced by cooking rate and degree of doneness

    E.M. Sheehan, F.M. Walsh, P.A. Morrissey and C.M. Delahunty

29. Relationship between physico-chemical measurements and veal meat tenderness during ageing

    J.A. Silva, L. Patarata, A. Esteves and C. Martins

30. Effect of pre-rigor temperature and muscle restraint on the biophysical properties of meat tenderness development

    N.J. Simmons, J.M. Cairney and C.C. Daly

31. The effect of low voltage stimulation on pH fall and meat tenderness in lambs

    N.J. Simmons, K.V. Gilbert and J.M. Cairney

32. The effects of the calpain proteolytic system on meat tenderisation rates in different ovine skeletal muscles

    K. Singh, P.M. Dobbie, N.J. Simmons, D. Duganzich and J.J. Bass

33. Hydrodyne-treated beef: tenderness and muscle ultrastructure

    M.B. Solomon, J.S. Eastridge, H. Zuckerman, J.B. Long and W. Johnson

34. Tenderization of beef muscle by injection of salts

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

35. The mechanism for tenderization of beef muscle caused by injection of salts

    J.M. Stevenson-Barry, R.G. Kauffman and M.L. Greaser

36. Influence of the chilling process on the quality of fresh pork

    S. Støier, M. Andersson and M. Oksama

37. The influence of different pH-courses during rigor development on beef tenderness

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

38. The influence of different temperature courses on real and simulated muscle shortening and beef tenderness

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

39. Investigations on the topographic distribution of the intramuscular fat (IMF) content and its relationship to sensory traits of the M. longissimus in swine

    M. Wicke, K. Heylen, S. Maak and G. Lengerken

40. Differences in poultry meat properties depending on species, muscle, and cooking method

    M. Wittmann and M. Kreuzer

41. Effect of cattle diet on some aspects of meat quality

    O.A. Young, C.C. Daly, A.E. Graafhuis and S.M. Moorhead

42. Volatile branched chain fatty acids in fat from two sheep breeds

    O.A. Young, M.P. Agnew and T.J. Fraser

10. Meat quality

1. Quantification of pyridinoline collagen crsslinks in semi-membranous muscle of pigs with different ages and weights by immunoassay

   B. Boutten, O. Braud, R. Calvert and J.L. Vendeuvre

2. Molecular location of Ehrlich Chromogen and pyridinoline cross-links in bovine perimysial collagen from two muscles

   H.L. Bruce and R. Kuypers

3. Effect of pasturing or vitamin E supplementation on colour and metmyoglobin formation in beef held under different packaging conditions

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

4. Electrical measurements as on-line meat quality indicators

   C.E. Byrne, D.J. Troy and D.J. Buckley

5. Near infrared spectroscopy as a meat quality indicator

   C.E. Byrne, D.J. Troy, G. Downey and D.J. Buckley

6. Anoxic packaging of retail cuts of pork

   A.M. Doherty, P. Allen and E. Isdell

7. Serum cholesterol as a predictor of intramuscular or subcutaneous lipids in steers

   P.T. Garcia, N.A. Pensel, D.A. Morales, C.A. Margaria and O. Rosso

8. Vitamin E improves case life of beef after storage in carbon dioxide

   G.G. Greer, S.D.M. Jones, W.M. Robertson and B.D. Dilts

9. The relationship between the colour stability and the formation of the metmyoglobin layer at the surface of beef, pork and venison muscles

   D.A. Gutzke, G.R. Trout, R. Graham and B.R. D’Arcy

10. Return to consciousness in slaughter pigs stunned with CO2

    S. Holst

11. The effect of modified atmospheres and oxygen scavengers on the colour stability of fresh beef

    E. Isdell, P. Allen, A. Doherty and F. Butler

12. Objective meat colour measurement

    A. Jelenak and R.D. Clarke

13. Development of a quality classification system for lamb carcasses

    L.E. Jeremiah

14. Tensile tests on perimysial connective tissue

    F. Larrouy, J. Lepetit, P. Berge and R. Fournier

15. Dietary supplementation with vitamin E and retail storage of beef meat

    I. Legrand, S. Jabet and M. Renerre

16. Instron-characteristics of anatomically separated muscles of meat raw materials

    A.B. Lisitsyn, N.N. Lipatov and A.I. Kosyrev

17. The relative importance of temperature, wavelength and intensity of light on the colour display life of fresh and aged beef cuts

    D.B. MacDougall and V.H. Powell

18. Elucidation of factors inducing changes in Mg-ATPase activity of myofibrils during meat conditioning

    M. Matsuishi and A. Okitani

19. Comparison of different types of low voltage electrical stimulation on tenderisation: interaction with stress and calpains

    J.D. Morton, R. Bickerstaffe, C.E. Le Couteur and G.M. Keeley

20. The effect of freezing rate on the ultrastructure of a small sample of normal pork

    T.M. Ngapo, I.H. Babare, K.L. Murphy, J. Reynolds and R.F. Mawson

21. The compined effects of freezing and thawing on the ultrastructure of a small sample of normal pork

    T.M. Ngapo, I.H. Babare, K.L. Murphy, J. Reynolds and R.F. Mawson

22. Accuracy of industrial methods for meat quality measurements

    E.V. Olsen

23. Nutritional and sensory characterization of Patagonian lamb

    PECOP Group (Grupo Promocion y Estudio de la Carne Ovina Patagonica)

24. Redos potential and pH in beef psoas major during long term refrigerated storage

    N.A. Pensel, D.A. Morales, H.R. Rodriguez, C.A. Margaria and J.A. Lasta

25. Interaction of electrical processes applied during slaughter and dressing with stimulation requirements

    P.E. Petch and K.V. Gilbert

26. Influence of pre-cook muscle temperature on the objective evaluation of meat quality

    M.G. Richardson, J.M. Thompson and D.M. Ferguson

27. Image analysis to quantify color deterioration on fresh retail beef

    T.P. Ringkob

28. Comparision of Volodkevich and modified Warner-Bratzler shear devices measuring differences in myofibrillar and connective tissue components of beef texture

    M.R.L. Scheeder, H. Hanneken, H. Gerhardy and D. Seidler

29. Manual and automatic electrical stunning of slaughter pigs with respect to some aspects of meat quality

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

30. Shelf life and colour stability of beef loin steaks packaged in a modified atmosphere with carbon monoxide

    O. Sørheim, H. Nissen and T. Nesbakken

31. The difference in the ratio of each myosin heavy chain isoform content among porcine skeletal muscles

    R. Tanabe, S. Muroya, K. Chikuni and H. Nakai

32. Sequence analysis of proteins extracted from bovine myofibrillar extracts during the ageing period

    D.J. Troy, T. Patyaryas, R. Tsitsilonis, P.P. Yialouris, V. Vazeou, A. Healy, S. Stoeva and W. Voelter

33. Glycolytic potential of RSE pork

    R.L.J.M. van Laack and B.G. Kauffman

34. Influence of swine breed on fatty acid composition of phospholipids in Longissimus muscle

    R.L.J.M. van Laack and E. Spencer

35. The usefulness of different traits for determination tissue components in beef carcasses

    H. Wichlacz, A. Borys, K. Grzeskowiak and K. Borzuta

36. Rapid determination of connective tissue content longissimus dorsi muscles by macroscopic fluorescence emission spectroscopy

    J.P. Wold, B. Egelandsdal and K. Kvaal

37. Estimation of endpoint temperature of cooked meat with multiple estimators

    L.L. Young, S.D. Senter and G.K. Searcy

11. Product safety

1. Polylactic acid as a decontamination agent for beef carcasses

   T. Ariyapitipun, E. Iannotti, T. Taylor and A.D. Clarke

2. Microbiological status of pig carcasses from slaughter houses in northern Germany

   V. Atanassova and C. Ring

3. Microbiological quality of minced beef in a partially hot boning model

   P. Berg, M. Leikvold and T. Sandberg

4. Direct isolation of plasmid-bearing virulent Yersinia enterocolitica from pork samples

   S. Bhaduri, B. Cottrell and A.J. Miller

5. Detection and enumeration of Pseudomonas in refrigerated beef by colony hybridization

   M. Bliffeld, H.R. Rodriguez, O.L. Rossetti, M.E. Sardoy and J.A. Lasta

6. Extension of shelf-life of fresh pork for the export market

   J.L. Bobbitt, S. Barlow, J. Isaac, P.R. Widders and K.J. Coates

7. Influence of type of carbohydrate on the nitrate reductase activity of selected micrococcal strains

   R.N. Borpuzari and T. Borpuzari

8. Monitoring shelf-life of meat and meat products by tti’s

   L.B.J. van Boxtel and P. Sterrenburg

9. Strain variability in Listeria monocytogenes with respect to pathogenicity after storage with no growth at refrigeration temperature

   S. Buncic and S.M. Avery

10. Australian national pig carcass and meat microbiology survey

    K. Coates, M. Groves, D. Hamilton, V. Kolega, M. Barton, S. Barlow, P. Widders and A. Pointon

11. Microbiological baseline survey of New Zealand bovine carcasses: a preliminary report

    R.L. Cook, S.C. Hathaway, J.C.L. Harrison and N.H. Armitage

12. Predicting E. coli growth on pork during retail display

    G.G. Greer, C.O. Gill and B.D. Dilts

13. Heat resistance of Escherichia coli O157:H7 in ground beef

    V.J. Juneja, P.G. Klein, B.S. Marmer and A.J. Miller

14. Studies on anti-mutagenicity of enzymatic hydrolyzed animal proteins (EHAPs) from livestock as revealed by the micronucleus test with ms/ae mice

    K. Nakade, N. Higashikuni, M. Numata, H. Komaba and T. Nakamura

15. Screening for cultures usable for biopreservation of meat products

    A.G. Larsen and T. Jacobsen

16. Multiple successive immunoprinting on cyanogen bromide-activated nitrocellulose membranes to detect antigens and allergens in meat products

    V. Leduc, B. Polack, J.L. Vendeuvre, G. Peltre, J.F. Huneau and C. Demeulemester

17. Validation of a generic HACCP plan for ovine slaughter and inverted dressing systems

    J.A. Lee, R.L. Cook and S.C. Hathaway

18. Lactobacillus alimentarius utilization for sausage biopreservation

    L.I.G. Milani, L.S. Boeira, L.S. Bessa, V. Melo and N.N. Terra

19. Enhanced thermal sensitivity of Listeria monocytogenes by cold shock

    A.J. Miller and B.S. Eblen

20. Microbiological quality of chilled beef carcasses in Northern Ireland: a baseline survey

    K.A. Murray, A. Gilmour and R.H. Madden

21. Frequency of Yersinia enterocolitica 03 and Listeria monocytogenes on polished pig carcasses

    M. Rasmussen, H. Luthje and A.G. Larsen

22. Bacterial attachment in meat and meat related surfaces

    H.R. Rodriguez, H.W. Ockerman, A. Bolondi and J.A. Lasta

23. Curative and preventive meat products with radio-protection properties

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

24. Effects of the cryogenic chilling of pork carcasses on the microbiological quality of the meat

    N.F.A. Silveira, M.P. Neto and E.T.F. Silveira

25. Serotyping and PCR assay of Campylobacter jejuni/coli strains isolated from pigs, poultry and humans in the Czech republic

    I. Steinhauserova, J. Smola and H. Stegnerova

26. HACCP in the meat industries: a practical, implementable interpretation

    F. Vandendriessche and A. Smedt

27. Effect of osmotic, alkaline, acid and thermal stresses on the growth and inhibition of Listeria monocytogenes

    C. Vasseur, L. Baverel, M. Hébraud and J. Labadie

28. Specificity of the IGE antibodies from allergic patients sensitive to meat products

    R. Yamada, J. Kurisaki, R. Shibata, Y. Takahata, F. Morimatsu and K. Mizumachi

29. Growth of E. coli 0157:H7 in ground meat and meat products

    P. Zeuthen, P.T. Larsen, D. Liberski and S. Qvist