1998

Additional information

1. OPENING LECTURE

1. Some recent advances and future priorities in research for the meat industry

   P.V. Tarrant

2. MAJOR SESSIONS

1. Sustained utilization of the Iberian pig breed

   C.J. López-Bote

2. Small ruminant production systems and factors affecting lamb meat quality

   C. Sanudo, a. Sanchez and M. Alfonso

3. Environmental impact of pig meat production

   G.B.C. Backus, C.P.A. van Wagenberg and N. Verdoes

4. Recent methids for predicting quality of whole meat

   G. Monin

5. The role of major genes and DNA technology in selection for meat quality in pigs

   A.G. de Vries, A. Sosnicki, J.P. Garnier and G.S. Plastow

6. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products

   M. Hugas

7. Factors affecting the emergence of pathogens on food

   J.J. Sheridan and D.A. McDowell

8. Muscle fibre type and meat quality

   R.E. Klont, G. Eikelenboom and L. Brocks

9. Lipids and meat quality – lipolysis – oxidation and flavour

   G. Gandemer

10. Lipid stability in meat and meat products

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

11. Oxidation in traditional Mediterranean meat products

    R. Chizzolini, E. Novelli and E. Zanardi

12. Dietary treatment and oxidative stability of muscle and meat products: nutritive value, sensory quality and safety

    L.H. Skibsted

13. Neurophysiology and assessment of welfare

    X. Manteca

14. Electronic nose and artificial neural network

    J-E. Haugen and K. Kvaal

15. Rapid microbiological methods in meat and products

    A. Otero, M.L. García-López and B. Moreno

16. Dry fermented sausages

    K- Incze

17. New developments in meat starter cultures

    W.P. Hammes and C. Hertel

18. Use of entire males for pig meat in the European Union

    M. Bonneau

19. Quality assurance schemes

    J.D. Wood, J.S. Holder and D.C.J. Main

20. Proteolysis and lipolysis in flavour development of dry-cured meat products

    F. Toldrá

21. Bacterial role in flavour development

    M.C. Montel, F. Masson and R. Talon

22. Automation in cooked meat products

    L. Freixanet

23. Robotic equipment in the meat industry

    G. Purnell

24. Consumer perceptions of meat. Understanding these results through descriptive analysis

    A.M. Muñoz

POSTER SESSIONS

3. CARCASS AND MEAT QUALITY

1. Carcass characteristics of hairless Mexican pigs

   M. Méndez, L. Rubio, R. Montiel, H. Becerril and C. Navarro

2. A comparision of the carcass and meat quality traits of seven sources of pig terminal sires

   P. Allen and P.B. Lynch

3. Slaughter yields and meat quality characteristics of broilers Hydro-N produced in Estonia

   R. Soidla, M. Rei, T. Mällo and L. Anso

4. Carcass and meat traits from meat goats of different live conformations, ages, sexes and weights

   K.W. McMillin, O. Phelps, N.L. Dawkins, J.M. Fernandez, A. Howard, S. Gebrelul, G. Simon and K.E. Mellad

5. Carcass composition and commercial cuts of yearlings of several beef breeds with different biological types

   P. Albertí, C. Sañudo, J.L. Olleta, F. Lahoz, M.M. Campo, B. Panea and J. Franco

6. A study on the meat quality of Hanwoo (Korean native cattle) beef in relation to sex and Korean meat quality grade

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

7. Pork quality of pig crossbreeds Large White, Landrace, Hampshire, Pietrain and Duroc

   M.D. Garrido, M.V. Granados, D. Alvarez, S. Bañón, J.M. Cayuela and J. Laencina

8. Feed-induced muscle-glycogen changes in slaughter pigs and their influence on meat quality

   K. Rosenvold Anderson, J. Søholm Petersen, H. Johansen, S. Krogh Jensen, A. Karlsson and H. Andersen

9. The comparision between NN and Nn pigs for meat quality and glycolytic potential measured before and after slaughter

   M. Koćwin-Podsiadla, W. Przybylski, X. Fernandez and G. Monin

10. The effect of adding wool keratin hydrolysate to reconstituted milk on the quality of lamb carcasses and meat

    F. Nicastro, R. Celi and G. Maiorano

11. Meat quality traits of “Garonnaise” crossbreed young bulls

    V. Bondesan, M. Ramazin, A. Simonetto and M. Bonsembiante

12. Meat quality of fighting bulls from Lidia breed

    M.J. Beriain, A. Purroy, G. Lizaso, A. Horcada, C. Gorraiz, K. Insausti and M.J. Alzueta

13. Color and tenderness relationship in different steer breeds

    A.B. Picallo, A.M. Sancho, C.A. Margaría and J.A. Lasta

14. Tenderness measurements in four muscles of Belgian Blue normal and double-muscled bulls

    S. de Smet, E. Claeys, G. Buysse, C. Lenaerts and D. Demeyer

15. Ante- and post mortem 31P NMR study on skeletal muscle metabolism response to halothane and slaughter in heterozygous and MH normal pigs

    G. Kohn, U. Baulain, M. Henning, E. Kallweit and R. Lahucky

16. Ante-mortem muscle metabolism assessed by 31P NMR spectroscopy and meat quality in heterozygotes and MH normal pigs

    R. Lahucky, P. Demo, D. Vasicek, N. Pronayova and J. Dubrawický

17. Relationship between structural traits of Longissimus muscle, MHS-genotype and meat quality in pig

    M. Wicke, G. von Lengerken, S. Maak, I. Fiedler and K. Ender

18. Effects of apple polyphenol on pig production and meat quality

    T. Oshida, R. Sakata, T. Inomata, S. Yamada, K. Horiguchi, K. Sawada, H. Matsumura, T. Kanda and A. Yanagida

19. Quality differences between herbage- and concentrate-fed animals

    M.T. Mooney, P. French, A.P. Moloney. E. O’Riordan and D.J. Troy

20. The influence of calving season in Retinto calves meat quality

    Mᵃ.M. López Parra, S. García Torres, M. Izquierdo Cebrián, M. Espejo Díaz and A. Costela Alvarez

21. The influence of genotype and feeding system in meat quality parameters of pure Retinto, Charolais*Retinto and Limusin*Retinto male calves

    M. Espejo Díaz, S. García Torres, Mᵃ.M. López Parra, M. Izquierdo Cebrián and A. Costela Alvarez

22. Lamb meat texture as influenced by animal age and collagen characteristics

    P. Berge, A. Sánchez, I. Sebastián, M. Alfonso and C. Sañudo

23. Effect of the diet meat the quality and palatability in Serrana Soriana breed

    J. Ciria, B. Asenjo, M.J. Beriain and C. Gorraiz

4. HYGIENE, SPOILAGE AND SAFETY

1. Hygiene status of transport chilled slaughtered pigs

   Ch. Ring, V. Atanassova and J. Holzer

2. Reduction of fecal contamination and bacterial levels on pork carcasses by on-line visual monitoring

   A.J. Miller, D.J. Bolton, A.H. Oser, G.J. Cocoma and S.A. Palumbo

3. Comparision of regulation and methods for the bacteriological meat inspection in European countries

   B. Schalch, J. Frech and A. Stolle

4. Evaluation of various treatments to reduce contamination on carcass tissue

   J.N. Sofos and G.C. Smith

5. The use of organic acids as potential inhibitors of bacterial growth in minced beef

   L. Vega, J. Bruce, S. Crawford and L. Humpheson

6. Microbiological quality of mechanically recovered meat made from pork and poultry

   V. Atanassova and Ch. Ring

7. Changes in bacterial counts of vacuum-packaged beef from animals fed high vitamin E

   L. Cabedo, J.N. Sofos, G.R. Schmidt and G.C. Smith

8. Bacteriophage control of meat spoilage by Brochothrix thermosphacta

   G. Gordon Greer and B.D. Dilts

9. Effect of lactic bacteria on beef flavour

   F.M. Nattress, R.J. Worobo, G. Gordon Greer and L.E. Jeremiah

10. Bioprotective cultures in order to prevent slime in cooked meat products

    M. Garriga, M.T. Aymerich, S. Costa, P. Gou, J.M. Monfort and M. Hugas

11. Changes in Listeria monocytogenes populations in raw and cooked beef, pork, lamb and chicken meat

    L. Cabedo, J.N. Sofos, G.R. Schmidt and G.C. Smith

12. Sodium lactate to inhibit growth of L. monocytogenes in meat products

    (Purac), A. de Jong and J. Mascort

13. Application of Enterocin A as a biopreservative against Listeria monocytogenes in meat products

    M. Hugas, T. Aymerich, M. Garriga, J. Ylla, J. Vallier and J.M. Monfort

14. Inactivation of Listeria monocytogenes by sodium lactate, sodium citrate and acetic acid in italian pork salami

    S. Barbuti, G. Dellapina, E. Pancini, P. Mutti and S. Quintavalla

15. Influence of technological ingredients on the inhibition of Listeria monocytogenes by a bacteriocinogenic starter culture in dry fermented sausages

    M. Hugas, M. Garriga, M. Pascual, T. Aymerich and J.M. Monfort

16. Opitimization of enterocin a production and application in Spanish style dry fermented sausages

    T. Aymerich, M.G. Artigas, M. Garriga, J.M. Monfort and M. Hugas

17. Stability and antibacterial activity of bacteriocin preparations in pork model systems

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

18. Influence of different physico-chemical treatments on survival of Listeria monocytogenes, Pseudomonas fluorescens and Pseudomonas fragi strains

    C. Vasseur, M. Hébraud and J. Labadie

19. The incidence of Listeria spp. and Escherichia coli O157:H7 on beef carcasses

    J.M. McEvoy, A.M. Doherty, J.J. Sheridan and L. McGuire

20. Sampling beef carcasses for Escherichia coli

    K.J. Coates, S. Barlow, J. Bobbitt, S. Brickell, J. Isaac and D. Isgro

21. The survival characteristics of Escherichia coli O157:H7 and transfer from contaminated hide to the carcass during slaughter

    D.J. Bolton, C. Byrne and J.J. Sheridan

22. Removal of Escherichia coli O157:H7 on beef by bacteriophage

    Y. Morioka, M. Numata, T. Nakamura, S. Yamaguchi and S. Takahashi

23. Thermal inactivation of Escherichia coli O157:H7 in meat

    V.K. Juneja

24. Heat resistance of Escherichia coli O157:H7 in foods

    R. Bromberg, S.M. George and M.W. Peck

25. Detection, growth and survival of enteropathogenic E. coli in spreadable fermented Mettwurst after a typical “short fermentation”

    W. Pozzi, L. Beutin and H. Weber

26. Heat resistence of Clostridium perfringens vegetative cells in meat as defined by D- and z-values

    V.K. Juneja and B.S. Eblen

27. Some aspects of the HACCP system at large iberian pig-slaughtering plants

    T. Rivas Palá and J.A. Vizcaíno González

28. Application of the hazard analysis critical control point (HACCP) system in meat splitting rooms

    J.I. Pérez, J.E. Pardo, E. Serrano and A. Legorburo

29. Generic HACCP plan for the production of pig offal and by-products destined for domestic and export markets under Australian conditions

    J. Bobbitt, K. Long and K. Coates

30. Application of the hazard analysis critical control point (HACCP) system in canned meat manufacturing

    J.I. Pérez, J.E. Pardo, E. Serrano and A. Legorburo

31. Microbiological control of critical points in cooked ham production

    S. Quintavalla, N. Scaramuzza, P. Mutti, R. Pedrielli and S. Barbuti

32. Microbiological monitoring of swine slaughter and dressing operations

    S.A. Palumbo, D.J. Bolton and A.J. Miller

33. Analysis of agricultural toxicants in meat products by ELISA method

    A.N. Ivankin, B.S. Karpo and A.V. Galkin

34. Purine content and retention in selected beef retail cuts

    M. Manfredini, P. Anfossi, S. Stipa, F. Bitossi and A. Badiani

35. Residues of veterinary drugs in meat and meat products of Switzerland

    H. Koch and D. Guggisberg

36. The survey of the residues of organochloride pesticides, polichlorinated biphenyls and heavy metals in Polish meat products

    A. Cozel, E. Wegrzyn, E. Bartnikowska, M. Borys, B. Czaboćko and M.W. Obiedzinski

37. A study on the changes of pork fatty tissue caused by low doses irradation and organophosphorous pesticide poisoning

    S.G. Dragoev, N.S. Nikolova and B.N. Todorov

38. Effect of low doses irradiation and acute organophosphorous pesticide poisoning of swains on the quality of lard obtained

    S.G. Dragoev, N.S. Nikolova and B.N. Todorov

39. Inhibition of the mutagenic/carcinogenic Heterocyclic Aromatic Amines using a canned sausage model system

    M. Gibis, A. Schoch and A. Fischer

40. Application of the hazard analysis critical control point (HACCP) system in the manufacturing line of cured sausages from game meat

    J.E. Pardo, J.I. Pérez, E. Serrano and A. Legorburo

41. Study of the boiling heat on the antibiotic residues in the carcasses of poultry by four plate test

    A.H.K. Nazer and H. Kohba

42. Screening of inhibitors on formation of creatin/ine derived MelQx – a mutagen/cancerogen heterocyclic amine frequently found in heated meat

    A. Schoch, M. Gibis and A. Fischer

43. New approach to the creation of specific medico-preventive products reducing genotoxic and stress influence of harmful factors on the human health

    T.A. Rudintseva, A.B. Lisitsyn, L.M. Semenova, A.G. Konopliannikov, N.I. Riabchenko amd V.I. Riabchenko

44. Biogenic amines in two processes of Spanish dry-cured ham

    M. Hortós and J.A. García Regueiro

5. MEAT TECHNOLOGY AND PROCESSING

1. The effects of added corn flour on the quality of low fat beef patties

   M. Serdaroǧlu and G. Özlem Deǧirmencioǧlu

2. Commercial scale application of sodium lactate for shelf life extention of vacuum packed ham type pork products

   W. Uchman and J. Zabielski

3. Effect of Gelpro preparate on the quality of comminuted, scalded sausages manufactured with varying fat content

   Z. Pietrasik, Z. Duda and P. Wolny

4. Simultaneous thawing and curing of whole porcine muscle

   T.M. Ngapo, I.H. Babare and R.F. Mawson

5. The ultrastructure of whole porcine muscles frozen with an internal thermal gradient

   T.M. Ngapo, I.H. Babare and R.F. Mawson

6. Reduced nitrite levels and vitamin E supplementation: effects on colour stability of cooked hams

   N.M. Dineen, J.P. Kerry, D.J. Buckley, A. Smyth, P.B. Lynch and E.K. Arendt

7. The effect of sodium chloride in algin/calcium restructured meats, effects of rigidity and sensory properties of a restructured chicken product

   J.F. Kerry, J.P. Kerry, A. O’Donnell, B. O’Riordan, D.J. Buckley and P.D. Jolley

8. Assessment of non-meat proteins in the manufacture of reformed cured meat products

   J.F. Kerry, P.A. Morrissey and D.J. Buckley

9. The influence of chemical denaturants on the structural characteristics of mechanically recovered poultry meat model systems in the presence and absence of added non-meat proteins

   J.A. Day, J.F. Kerry, M. O’Connor and D.J. Buckley

10. Optimisation of added non-meat proteins in the manufacture of preformed emulsions using response surface methodology

    G.A. Creedon, J.F. Kerry, J.A. Day and D.J. Buckley

11. Pea protein: improvement of functional properties relevant for meat systems

    D. Tezera, J.C.A. van der Wielen-Hustinx, J.M. Vereijken and L. Sijtsma

12. Color stability of summer sausage vacuum-packaged in films of different oxygen transmission rates

    J.C. Acton, A-M. Jydegaard, H-J. Siedel Nielsen and P.L. Dawson

13. Quality characteristics of same mutton muscles as affected by blande tenderisation

    M. Yanar, H. Yetim and H.W. Ockerman

14. Influence of phosphate on heat conductivity of cooked salt-cured meats

    H. Weber

15. Optimization of the still-marinating process of chicken parts

    A.L. da Silva Corrêa Lemos, D.R. Martins Nunes and A. Gomes Viana

16. Influence of packaging and storage temperature on cured pork blood sausages shelf-life

    L.C. Roseiro, C. Santos, J. Almeida and J.A. Vieira

17. Colour of beef from different cattle breeds, storef under vacuum and modified atmosphere

    K. Insausti, M.J. Beriain, A. Purroy, G. Lizaso, M.J. Alzueta, C. Gorraiz, J. Chasco and B. Hernández

18. Minced pork lean meat: colour properties

    J. Fernández-López, J.A. Pérez-Alvarez, M.E. Sayas-Barberá, M.R. Rosmini and V. Aranda-Catalá

19. Fat content in raw and cooked pork

    I. Clausen

20. Evaluation of minimum thermal treatment required for the destruction of L. monocytogenes, E. coli O157:H7 and Salmonella spp. for frankfurter and parisa processing

    D. Sergelidis and C. Genigeorgis

21. Water- and fat- holding in ground meat systems as influenced by the different vegetable

    D. Kažemekaitytė and Z. Šimkevičienė

22. Water activity of Belgian meat products: relationship with some physico-chemical or microbiological parameters

    A. Clinquart, C. Thomassin, A. Bosseloir and G. Daube

23. Gel and emulsion stability of meat treated with pyrophosphates and carbonates by enhanced addition of water

    E. Pospiech, A. Medyński and K. Dolata

24. Nutritional and sensory properties of goat meat patties with oat bran and soybean fiber

    N.L. Dawkins, K.W. McMillin, A. Howard, S. Gebrelul and G. Simon

25. Use of modified atmosphere packging to extend the shelf-life of “Morcilla”

    E.M. Santos, I. Jaime and J. Rovira

26. Meat curing (beef, deer, duck and turkey) by the dewatering-impregnation soaking (DIS) process

    F. Deumier, P. Bohuon and A. Collignan

27. The effect of low-frequency and intensity ultrasound on pre-rigor meat on structure and functional parameters of freezing and thawed beef semimembranosus muscle

    J.Z. Dolatowski and D.M. Stasiak

28. Sodium lactate in raw sausage

    N. N. Terra, R. Abreu, L.L.M. Fries, L.G. Milani and C.R. Valente

29. Carbon dioxide masterpack as a means for extending shelf life of chicken cuts

    C.G.L. Sarantópoulos, R.M. Vercelino Alves, C.J.C. Contreras, M.T.E.L. Galvão and T. Gomes

30. Chitosan coatings to inhibit baterial growth on chicken drumsticks

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

31. Effect of the addition of different acid lactic salts in the preservation of sliced cooked ham

    M.D. Guárdia, L. Guerrero, M. Hugas and J. Arnau

32. Shelf-life extension by carnosine of beef packaged in atmospheres varying in oxygen and carbon dioxide

    M. Luño, P. Roncales and J.A. Beltrán

33. How much carbon monoxide is necessary for colour stabilisation and shelf-life extension of beef packaged in modified atmosphere

    M. Luño, P. Roncales and J.A. Beltrán

34. Influence of frying oil on the fat composition of hamburgers

    Mª J. Motilva, Mª P. Romero and Mª J. Tovar

35. Effects of tendering treatments on 2 breeds of Norwegian lamb

    B.N. Nilsen, T. Næs, H.J. Skarpeid and K.I. Hildrum

36. Weight loss of meat products in cold-storage plants and its treatment

    J. Mª Nacenta and C. Cánovas

37. Energy saving in meat products drying

    J. Mª Nacenta and C. Cánovas

38. Effect of isothermal cooking at different time on rheological properties in three different muscles

    S. Failla, D. Settineri, M. Mormile, V. Bisegna, M. Alabiso and A. Bonanno

39. Effects of major ingredients on qualities of a low-fat emulsified meatball

    S.Y. Hsu and S.H. Yu

6. MEAT QUALITY

1. Headspace volatiles of cooked beef from Pirenaica breed during ageing

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

2. Influence of ultimate pH on bovine meat tenderness during ageing

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

3. Functional and sensory attributes of normal pH values in Sm and Ld of bull muscles depending on time of cutting and aging

   T. Lesiów and H.W. Ockerman

4. Effect of sex in intramuscular lipid classes of Friesiain breed separated by thin layer chromatoghraphy

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

5. Relationships between intramuscular fat content and other muscle quality traits in Western Canadian pigs

   A.C. Murray and C.P. Johnson

6. Effects of vitamin E and initial microbiological counts on beef caselife

   H.N. Zerby, K.E. Belk, J.N. Sofos, L.R. McDowell, S.N. Willians and G.C. Smith

7. Effect of dietary vitamin E supplementation for 30-36 weeks, 4 weeks and 1 week before slaughter on drip loss from fresh beef muscle during display

   M. Mitsumoto, S. Ozawa, T. Mitsuhashi, S. Kono, K. Koide, R.N. Arnold, D.M. Schaefer and R.G. Cassens

8. The effects of blast air and cryogenic chilling on hot boned PSE pork cuts

   M. Pinto Neto, E.T. Facco Silveira, A. Gomez Viana and L. Lehmann Coutinho

9. Post mortem variation in pH, temperature and colour profiles of electrically stimulated veal carcasses in relation to preslaughter blood haemoglobin content

   V.M.H. Barnier, R.E. Klont, A. Van Dijk, G. Eikelenboom, A.H. Hoving Bolink and F.J.M. Smulders

10. Early post mortem pH measurements as indicators of meat quality

    M. Vidal, A.M. Mullen, D.J. Troy and D.J. Buckley

11. The effect of supplemented vitamin E on poultry PSE

    R. Olivo, E.I. Ida, F.O. Franco, A.L. Carneiro and M. Shimokomaki

12. Sensory meat quality traits of reindeer (Rangifer tarandus tarandus L.) longissimus muscle as affected by ultimate pH

    F.J.M. Smulders and E.M. Wiklund

13. Investigation of PSE and DFD meat with the help of a tracer-colloidal lanthanum

    S.I. Khvylya

14. Prediction of acid induced pH-decrease in meat

    B. Svensson and E. Tornberg

15. The effect of changing processing coonditions on the quality of Longissimus lumborum and Semitendinosus from beef carcasses

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

16. Modelling the time-course of post mortem pH changes in pig longissimus dorsi muscle

    A. Karlsson, E.V. Olsen and P. Henckel

17. Relation between important indicators of the pig meat quality

    A. Petričevic, G. Kralik and G. Kŭsec

18. Testing the leaking-out theory: effect of sampling time on drip losses in pork

    W. van Moeseke and S. de Smet

19. Comparision of different methods to evaluate fresh pork colour

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

20. Objective measurement of veal color for classification purposes

    C. Denoyelle and F. Berny

21. Effect of diets and beef breeds on color and iron content of muscles

    M. Zembayashi, D.K. Lunt and S.B. Smith

22. Colour and shear value of beef Semitendinosus muscle cooked by convection and microwave ovens

    A. Badiani, S. Stipa, F. Bitossi and M. Manfredini

23. Colour kinetics during cooking of pork and beef muscle

    T.K.C. Hay, M.C. Lanari, N. Amos, B. D’Arcy and D. Gutzke

7. NOVEL TECHNOLOGIES AND INGREDIENTS

1. Effect of transglutaminase of chicken liver from different steps of purification on the physical properties of gel from chicken surimi

   M-T. Chen, S-J. Chou and D-C. Liu

2. Comparisons of the transglutaminase activity, rheological properties and microstructure of pig and poultry blood

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

3. The influence of different glutaminase preparations on taste and texture of cooked, curel model ham systems

   T. Okayama, M. Shibata, M. Yamanoue, Y. Shimizu, K. Goto, K. Arakawa (Kuwahara) and M. Numata

4. Producing uniformity of surface temperatures after microwave heating of poultry meat under controlled experimental conditions

   E.O. Göksov, C. James and S.J. James

5. Non uniformity of surface temperatures after microwave heating of poultry meat

   E.O. Göksov, C. James and S.J. James

6. Tenderizing non-aged broiler breasts through hydrodynamic shock waves

   K.I. Meek, J.R. Claus, N.G. Marriott and M.B. Solomon

7. Application of high hydrostatic pressure on porcine blood plasma

   C. Carretero, E. Saguer, M. Toldrá, J. Yuste and D. Parés

8. High hydrostatic pressure treatment on meat

   I.A. Rogov, N.V. Nefedova, L.F. Mitaseva and E.V. Sizykh

9. Cooked pork meat batters pressurized under non-thermal and thermal denaturating conditions

   S. Cofrades, P. Fernández, J. Carballo and F. Jiménez-Colmenero

10. Pressure/temperature processing of low- and high-fat frankfurters: Denaturation effects on the proteins

    F. Fernández-Martín and F. Jiménez-Colmenero

11. Surviving bacteria from mechanically-recovered poultry meat treated with high hydrostatic pressure

    J. Yuste and M. Mor-Mur

12. Microscopic changes in poultry breast muscle treated with high hydrostatic pressure

    J. Yuste, S. Raszl and M. Mor-Mur

13. Enhancement of safety of processed meat by hydrostatic pressure in combination with temperature and bacteriocins

    N. Kalchayanand, B. Ray, A. Sikes and C.P. Dunne

14. Effects of high hydrostatic pressure on intramuscular connective tissue

    A. Suzuki, Y. Ueno and Y. Ikeuchi

15. Investigation of Listeria monocytogenes radioresistance in poultry meat

    V.Lj. Bulatović

16. The influence of ionizing radiation on colour change of poultry meat

    V.Lj. Bulatović, J. Popov-Raljić and N. Dźiniǣ

8. ANALITYCAL METHODS

1. Occurence of Listeria monocytogenes in meat products and identification by applied PCR method

   I. Steinhauserova, J. Smola and H. Štegnerova

2. The development of a membrane surface adhesion-polymerase chain reaction technique for the rapid detection of Listeria monocytogenes

   O.M. Cloak, G. Duffy, J.J. Sheridan and T. Mooney

3. Ribotyping of Clostridium perfringens isolated from minced meat

   Ü. Çelik, B. Schalch, H. Eisgruber and A. Stolle

4. Randomly amplified polymorphic DNA (RAPD) for rapid typing of lactic acid starter cultures applied in fermented sausages

   T. Aymerich, J.M. Monfort and M. Hugas

5. RAPD: A tool for typing of Listeria monocytogenes

   T. Jacobsen, F. Hansen, A.G. Larsen, A. Gravesen and S. Knöchel

6. Genetic typing of Campylobacter spp. isolated from retail packs of poultry in Northern Ireland

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

7. Detection by in situ hybridisation of meat starter culture: Lactobacillus and Staphylococcus

   L. Gory and M.C. Montel

8. Optimising the recovery of Salmonella spp. from raw poultry using indirect impediometry

   R.H. Madden, W.E. Espie and C.J. McBride

9. Volatile compounds in supercritical carbon dioxide extracts from muscle and subcutaneous fat of Iberian ham

   M.L. Timón, A. Andrés, J.F. Tejeda, L. Martín and C. García

10. Aroma detection using supercritical fluid extraction compared with diffusion sampling

    H-J. Seidel Nielsen, M. Blichmann Kemner and K. Jeppesen

11. Gas-chromatographic investigation of residual solvents in packed meat product

    I.A. Vujković

12. Analysis of androstenone in pig back fat by solid-phase extraction and GC-MS

    M.A. Rius and J.A. García Regueiro

13. Determination of hexanal in cooked turkey using solid phase microextraction (SPME) / GC

    N.P. Brunton, D.A. Cronin, F.J. Monahan and R. Duncan

14. Determination of Spiramycin and Neospiramycin residues in bovine fat tissue by high performance liquid chromatography

    G. Casadamont, J. Vilageliu, E. Castells and J.A. García Regueiro

15. Quality of fermented sausage evaluated using an electronic nose as compared to sensory analysis and analysis of volatile compounds using headspace gas chromatography/mass spectrometry

    G. Johansson, T. Eklöv, M. Mågård and F. Winquist

16. Application of taste sensing system to beef

    H. Nakai, H. Ikezaki, K. Sato, K. Sasaki and M. Mitsumoto

17. Application of the single cell gel electrophoresis (Comet) assay to screen antimutagens in meats and offals

    M. Miwa, Y. Hongo and S. Todoriki

18. Detection of head meat and mechanically recovered meat by chemometric analysis of protein electrophoretic profiles – a feasibility study

    H-J. Skarpeid, R. Moe, U. Indahl and K.I. Hildrum

19. Identification of animal and plant proteins in food ingredients and meat products

    V. Meret, C. Guizard, V. Leduc, T.D. Nguyen, V. Da-Riz and C. Demeulemester

20. Optimal conditions fot the assay of pork muscle dipeptidyl peptidases I and III

    M.A. Sentandreu and F. Toldrá

21. Stability of nitrosylmyoglobin in presence of low oxygen concentrations estimated by constrained bi-linear curve resolution

    J.K.S. Møller, C.A. Andersson, G. Mortensen, L.H. Skibsted and G. Bertelsen

22. Full automated robotic method for the determination of chloride, nitrite and nitrate in cured meat products

    J.A. García-Garrido, R. Quiles-Zafra, A. Velasco-Arjona and M.D. Luque de Castro

23. The quality of analytical parameters as a key for the establishment of correct assessments: interpretation of transformations during the ham-cured process

    J.A. García-Garrido, J.R. Quiles-Zafra, J. Tapiador and M.D. Luque de Castro

24. Recommendation of an initial group of reference methods for the assessment of physical characteristics of meat

    K.O. Honikel

25. Determination of intramuscular fat in pig meat from different muscles and cooked ham by near infrared transmittance

    A. Valero, M. Gispert and J.A. Garcìa Regueiro

9. NATURAL ANTIOXIDANTS AND MEAT QUALITY

1. α-Tocopherol content, fatty acid profiles and lipid oxidative stability in Iberian pigs muscles as affected by diet: extensive system and mixed feeds

   R. Cava, J. Ruiz, J.F. Tejeda, T. Antequera and J. Ventanas

2. Diet-dependent trend of lipid oxidation is modified by salt addition in Iberian pigs

   A.I. Rey, B. Isabel and C.J. López-Bote

3. Influence of dietary rape seed oil, vitamin E and CuSO4 on quality of raw and processed pork meat products during storage

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

4. Vitamin E – influence on antioxidant and oxidant status of pigs in vivo and at slaughter

   C. Lauridsen and M. Tang Sørensen

5. Rapeseed oil enriched pig diets – influence on fatty acid composition of backfat and meat

   C. Lauridsen and M. Tang Sørensen

6. Vitamin E and rapeseed oil in feed of pigs – I. Influence on animal performance and fresh pork

   K.O. Honikel, H. Rosenbauer and K. Fischer

7. Vitamin E and rapeseed oil in feed of pigs – II. Influence on the quality of meat products

   H. Rosenbauer, K.O. Honikel, W-D. Müller and J. Przytulla

8. Oil and vitamin E supplementation and colour stability of fresh and processed pork

   E. Zanardi, E. Novelli, G.P. Ghiretti, G. Dazzi and R. Chizzolini

9. Lipids oxidation and vitamin E supplementation in fresh and processed pork

   E. Zanardi, E. Novelli, G. Campanini, G. Madarena and R. Chizzolini

10. Protein and lipid oxidation in turkey Sartorius muscle during frozen storage as influenced by dietary fat sources and vitamin E supplementation

    Y. Mercier, P. Gatellier, M. Viau, B. Metro and M. Renerre

11. Dietary fat sources modulate the protective effect of vitamin E on lipid and protein oxidation in microsomal membranes from turkey muscles

    Y. Mercier, P. Gatellier, E. Baeza, C. Genot and M. Renerre

12. Effects of dietary fat and vitamin E content on lipid and protein oxidation in turkey meat homogenates after a chemical induction

    P. Gatellier, Y. Mercier, H. Remignon and M. Renerre

13. Dietary fat and vitamin E supplementation affect lipid oxidation in cooked turkey meat

    C. Genot. A. Meynier, M. Viau, B. Métro and G. Gandemer

14. Vitamin E status of muscle as related to vitamin E supply and dietary fat in the turkey

    M. Viau, B. Métro, C. Genot, H. Rémignon and G. Gandemer

15. Antioxidant properties of β-carotene in poultry meat as affected by its concentration in feed during chilled storage

    J.A. Ruiz, A.M. Pérez-Vendrell and E. Esteve-García

16. Volatile compounds of meat from broilers fed with different dietary oils and antioxidants

    J.A. García Regueiro, I. Díaz and M. Hortós

17. Effect of dietary iron and copper removal on cholerterol and lipid oxidative stability of broiler meat

    C. Maraschiello, C. Sarraga, E. Esteve-García and J.A. García Regueiro

18. An investigation of the effects of cellular prooxidants on cholesterol oxidation in a liposomal model system

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

19. Influence of alpha-lipoic and dihydrolipoic acids on lipidoxidation in a chicken muscle system

    D. Connolly, K. Galvin, P.J.A. Sheehy and P.A. Morrissey

20. Effect of n-6:n-3 ratio of dietary oils and vitamin E on α-tocopherol content of liver, cardiac and skeletal muscle of pigs

    E.L. Miller, Y.H. Huang, O.C. Fabb and B. Rayner

21. Modification of fatty acid profile of liver, cardiac and skeletal muscle of pigs by varying dietary n-6 and n-3 ratio

    Y.X. Huang, E.L. Miller, O.C. Fabb and B. Rayner

22. The quality of beef from steers fed supplements of n-3 polyunsaturated fatty acids

    L. Vatansever, E. Kurt, M. Enser, N.D. Scollan, R.I. Richardson, G.R. Nute and J.D. Wood

23. Fatty acid composition and chemical properties of chicken frankfurters as affected by dietary fish oil and storage time

    J.C. Kuo, Y.H. Lin, J.H. Lin and H.W. Ockerman

24. Incidence of fish-oil fatty acids in Australian ham and effects on rancidity development during frozen storage

    G.R. Trout, B. Hanrahan, J. Dinh and J. Chai

25. Effect of dietary vitamin E and/or organic selenium supplementation on the oxidative stability of beef

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

26. Relationship between carotenoids and intramuscular fat content in cattle

    Z.A. Krub, B.D. Siebert, W.S. Pitchford and C.D.K. Bottema

27. Effect of different storage conditions on lipid oxidation in buffalo meat

    D. Settineri, S. Failla, V. Bisegna and A. Di Giacomo

28. Influence of linolenic acid from peleted food on muscle lipid composition of tench (Tinca tinca L.)

    A. Opaćak, T. Treer, G. Kušec and I. Stević

29. Influence of antioxidants on the quality of antianemic product with food blood

    A.V. Ustinova, N.V. Timoshenko and N.V. Lubina

30. The effects of ascorbic acid, Rosemary extract and α-tocopherol/ascorbic acid on the some quality characteristics of chicken patties

    G.Y. Turp and M. Serdaroǧlu

31. Assessment of natural food ingredients as antioxidants in fresh and previously frozen pork

    T.L. McCarthy, J.P. Kerry, F.M. Higgins, D.J. Buckley, P.B. Lynch and P.A. Morrissey

32. Assessment of plant extracts and miscellaneous food ingredients as antioxidants in red (beef) and white (chicken) meat systems

    V.M. O’Shea, C.M. O’Sullivan, J.P. Kerry, T.P. O’Connor, P.A. Morrissey and D.J. Buckley

33. Addition of dried herbs during pressure cooking of mussels and their effect on oxidative stability of fresh and frozen mussels

    N.M. O’Gorman, J.P. Kerry, F. Higgings, D.J. Buckley, T.P. O’Connor and R. Fitzgerald

34. Inhibition of oxidation of meat lipids with spices and their oleoresins

    F. Shahidi and R.B. Pegg

35. Saskatchewan herbs as potential sources of natural antioxidants used in meat and meat products

    R.B. Pegg and R. Amarowicz

36. Ageing duration and off-flavour development of venison

    A. Watanabe, Y. Okabe, M. Segawa, K. Hodate, M. Matsumoto and H. Sato

37. Effects of α-tocopherol concentration on lipid peroxidation and volatiles in raw venison during storage

    Y. Okabe, A. Watanabe, H. Shingu, S. Kushibiki, K. Hodate, M. Ishida, S. Ikeda and T. Takeda

10. MUSCLE BIOLOGY AND BIOCHEMISTRY

1. Investigation on porcine PSE muscles with very low pH value

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

2. On the problem of investigation of muscles cytoskeletal proteins by SDS-electrophoresis in polyacrilamide gel

   M.A. Borisova, N.F. Pankov and V.M. Grischenko

3. RT-PCR Analysis of myosin heavy chain isoform expressions in porcine muscles

   R-I. Tanabe, S. Muroya and K-I. Chikuni

4. Binding of paratropomyosin to myofibrillar protein from chicken skeletal muscle

   M. Yamanoue, S. Fei and T. Okayama

5. Ultrastructural characteristics of beef loin muscle treated with high of low voltage electrical stimulation

   I.H. Hwang and J.M. Thompson

6. The structural basis of drip loss from pork: role of cytoskeletal proteins

   M.M. Mielche and P.P. Purslow

7. Area determination of cooked single muscle fibres with confocal laser scanning microscopy

   D. Brüggemann, M. Hansen and P.P. Purslow

8. Fiber characterization of muscle Longissimus thoracis from Bruna dels Pirineus cattle breed

   M. Gil, X. Serra, J. Piedrafita, R. Quintanilla and M.A. Oliver

9. Muscle fiber types and histopathological changes in Pectorolis muscle of the geese different genotypes

   D. Klosowska, G. Elminowska-Wenda, A. Mazanowski, A. Rosiński and M. Szpinda

10. Perfused isolated muscle to study environmental effects on muscle metabolism

    T. Astruc, M. Foé-Essissima, X. Fernandez, A. Talmant and G. Monin

11. Tenderization of beef by lactic acid treatment applied at different times post mortem

    P. Berge, P. Ertbjerg, L. Melchior-Larsen, T. Astruc and A.J. Møller

12. Mechanism of tenderness improvements in tenderstreched beef carcasses

    J.M. O’Halloran, D.M. Ferguson, D. Perry and A.F. Egan

13. Process in very fast chilling of beef: effect on tenderness and related biochemical parameters

    S. Tomás, J.A. Beltrán and P. Roncalés

14. Use on bovine spleen lysosomal-enriched extract for tenderisation of beef

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

15. Age-related changes in collagen characteristics of porcine loin and ham muscles

    B. Lebret, A. Listrat and N. Clochefert

16. The role of collagen in meat toughness; an assessment of the influence of metabolic age

    N.C. Avery, T.J. Sims, C. Warkup and A.J. Bailey

17. Does the loss proteoglycan relate to the increased tenderness during conditioning of meat?

    N.C. Avery, A.C. Phillips and A.J. Bailey

18. Identification of bovine protein fragments produced during meat ageing

    A.M. Mullen, S. Stoeva, W. Voelter and D.J. Troy

19. Sequence analysis of the 110 kDa myofibrillar protein fragment

    Ú. Casserly, S. Stoeva, W. Voelter, Á. Healy and D.J. Troy

20. Amino acid analysis from aged beef at various locations along the M. longissimus dorsi

    A.M. Mullen, M. Vidal, S. Stoeva, K. Laib, G. Gruebler, W. Voelter and D.J. Troy

21. Physicochemical and histological changes in CaCl2-treated beef, horse, rabbit and chicken meat

    L. Pérez-Chabela, I. Guerrero Legarreta, A. Pérez Torres and V. Kuri

22. Proteolysis of bovine F-actin by cathepsin B

    M.C. Hughes, E.E. O’Neil, P.L.H. McSweeney and A. Healy

23. Inactivation of μ-calpain by EDTA

    E. Dransfield

24. Purification and chracterization of L-kininogen from pig plasma

    J-J. Lee, S-S. Tzeng and S-T. Jiang

25. Enzymic activity of pancreas

    A.V. Bardutina, A.D. Nekludov, S.I. Mitaleva, N.A. Baer and V.I. Dubina

26. Efficient activity of collagenolytic microbial enzymes at low positive temperatures

    Yu.G. Kostenko, D.S. Bataeva, D.N. Spitsyna, S.V. Kostrov, E.A. Nosovskaya and V.A. Samoylenko

27. Effect of epinephrine and exercise on proteolytic enzyme activity in porcine longissimus muscle

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

28. Investigation of the effects of different concentrations of sucrose on the thermal properties of porcine proteins using DSC

    M. Solina, P. Baumgartner, G. Skurray and J. Bergan

29. Calpain and lipolytic activity in post-mortem pork meat and its relationship with quality

    M. Flores and F. Toldrá

30. Lipolysis during chilled storage of pork

    G. Monin, M. Hortós, I. Díaz, J. Tibau, A. Diestre and J.A. García Regueiro

31. Extraction and MS-MS study of myoglobins from various species

    E. Ponce, A. Taylor and B. Green

32. Electron Spin Resonance (ESR) analysis of the coordination of nitric oxide complex of iron(II) myoglobin

    H. Morita, R. Sakata, T. Mishiro, H. Fuchu, A. Sakata and Y. Nagata

33. Change in paunch tissue microstructure during the protein product manufacture

    E.I. Titov, L.F. Mitaseva, S.K. Apraksina and S.I. Khivylia

34. Region-dependent varations of fibre type composition and fibre size in longissimus muscle of pig

    I. Fiedler, K. Ender, M. Wicke and G.V. Lengerken

11. PERCEPTION, EVALUATION AND IMPROVEMENT OF SENSORIAL ATTRIBUTES

1. Influence of double muscled condition on sensory beef meat quality at different ageing times

   C. Sañudo, M.M. Campo, B. Panea, P. Albertí, S. Dunner, P. García-Atance, P. Santolaria, E. Roche, K. Osoro, M. Oliván, J. García and G. Noval

2. Comparision of the eating quality of fourteen beef muscles

   K.R. Matthews, D.B. Homer and C.C. Warkup

3. Generation of the desirable aroma, the conditioned raw beef aroma, induced by storage of meat in air

   M. Matsuishi, M. Fujimori and A. Okitani

4. Change of components of meat flavouring aroma during storage

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

5. Correlation between collagen traits and sensorial and physical traits in M. longissimus dorsi of brown bulls

   E. Zgubič, S. Čepin and S. Žgur

6. Palatability and protein components of beef and bone broth

   M. Tajima, T. Ito, A. Mega and T. Mitsuhashi

7. Relationship between meat toughness, assessed by time intensity measurement, sensory profile, and electromyography recordings

   C. Mathoniere, L. Mioche, M-A. Peyron and J. Culioli

8. Sensory quality of lambmeat of rams and wethers at different ages

   T. Valdimarsdóttir, G. Thorkelsson and S.S. Thorsteinsson

9. Sensory quality in relation to Maillard reaction products and other volatiles in fried beef patties

   M. Johansson, H. Agerhem, M. Mågård and E. Tornberg

10. Influence of fishoil in feed on fatty acid composition and sensory quality of pork

    R. Jónsdóttir, T. Valdimarsdóttir, G. Thorkelsson and B. Baldursdóttir

11. Influence of fat substitution level on sensory quality of “Bologna” type sausage

    M. Olkiewicz, E. Kostyra and A. Adamik

12. Sensoric and instrumental methods for evaluation of texture of finely disintegrated meat product with the additive of soya isolate protein

    H. Makala, M. Olkiewicz and A. Borys

13. Effect of curing agents on proteases involved in the increase in free amino acids and peptides during the curing-process of pork

    T. Nishimura and T. Mihara

14. Character impact aroma compounds in fermented sausage

    L.H. Stahnke

15. Forming of aroma of dry-cured sausages

    V.A. Andreenkov and T.A. Misharina

16. A study of the influence of aqueous-alcoholic extracts of herbs on flavoring-aromatic characteristics of meat products

    I.A. Rogov, V.G. Boreskov, N.A. Sokolova, Y.N. Nelepov and T.A. Misharina

17. Production of aromatic compounds from leucine by lactic acid bacteria and Staphylococci

    C. Larrouture, F. Masson, R. Talon and M.C. Montel

18. Production of catalase and superoxide dismutase by Staphylococcus carnosus and Staphylococcus xylosus

    C. Barrière, M.C. Montel and R. Talon

19. Effect of staphylococci and lactic acid bacteria on the oxidation of unsaturated free fatty acids

    R. Talon, D. Walter and M.C. Montel

20. Biochemical characteristics and enzymatic activity of Micrococcaceae

    H-L. Guo, M-T. Chen and D-C. Liu

21. Use of Penicillium olsonii extract to potentiate the dry fermented sausage flavour

    J. Bruna, M. Fernández, E. Hierro, L. de la Hoz and J.A. Ordóñez

22. Influence of starter cultures on the volatile profile of a Spanish fermented sausage (Fuet)

    J.A. García Regueiro, M.A. Rius, M. Hortós, M. Hugas and I. Díaz

23. Consumer attitudes towards meat products with lower sodium content

    L. Guerrero, M.D. Guàrdia, J. Gelabert and J. Arnau

24. High quality lean meat production and consumers’ preference in Japan(2) – Consumers’ preference to Japanese Shorthorn

    T. Kawate, M. Ando, T. Shimoyama, M. Kanaoka, M. Kubo and M. Shinoda

25. Consumers images and believes about beef and lamb’s brain

    S. Manoury and C. Touraille

26. The value of beef tenderness to the consumer

    E. Dransfield

27. Impact of specifications on improving the quality of retail meat

    R. Bickerstaffe, C.E. Le Couteur, J.D. Morton, M.P. Kent and G. Hurcomb

28. The relationship between consumer scores, trained taste panel scores and objective measurements of tenderness

    D. Perry, S.R. Rymill, H. Hearnshaw, D.M. Ferguson and J.M. Thompson

29. Consumer responses of pig meat depending on the sensitivity to androstenone

    M.A. Oliver, U. Weiler, K. Fischer, M. Font i Furnols, M. Gispert, A. Diestre and R. Claus

12. FERMENTED PRODUCTS

1. Carnimonas nigrificans Gen. Nov., Spec. Nov. A bacterial causative agent for black spots formation on cured meat products

   M. Garriga, M.A. Ehrmann, J. Arnau, M. Hugas and R.F. Vogel

2. Manganese accelerates fermentation of dry fermented sausages

   B.F. Hagen and A.L. Holck

3. Dry fermented sausages inoculated with Debaryomyces hansenii

   M. Mikami, M. Sekikawa and K. Shimada

4. Fermented, dry sausages produced with the admixture of probiotic cultures

   L. Andersen

5. Characterization of lactic acid bacteria used in commercial meat starter cultures: strain identification and exocellular polysaccharide production

   A. Houde, F. Dussault, S. van Beek and L. Bard

6. Applicability of lactic acid bacteria for use as starters in fermented fish

   E. Petäjä, S. Erkkilä, P. Petäjä and M. Arkkola

7. Utilization of spore-forming lactic acid bacteria for meat products

   K. Arihara, M. Itoh and Y. Kondo

8. Production of dry-cured meat products using the starter cultures of new generation

   Yu.G. Kostenko, G.I. Solodovnikova, G.A. Kuznetsova, D.N. Spitsyna, T.G. Kuznetsova and V.A. Samoylenko

9. Effect of sugar concentration on “chorizo” dry sausage using different lactic acid bacteria as starter cultures

   C. González Fernández, I. Jaime and J. Rovira

10. Microbiological changes during the ripening of “chorizo de cebolla”, a traditional fermented sausage made in the NW of Spain

    C. García Fontán, I. Vilar, A. Castaño, A.I. Marra, M.E. Tornadijo and J. Carballo

11. Isolation and characterization of Micrococcaceae bacteria from traditional “chorizos” made in Castilla-León

    M. García-Varona, I. Jaime and J. Rovira

12. Study of some characteristics of shang-do

    D-C. Liu and M-T. Chen

13. Technology of manufacturing and characteristics of Paia do Lombo – a portuguese traditional sausage

    A.S. Barreto, M.C. Ferreira, J.S. Quakinin, M.J. Fernendes, A.I. Pires, A.M. Ribeiro, M. Elias, P. Pacheco and A. Marinho

14. Instrumental measures of sensory attributes for the characterization of chorizo de Pamplona

    D. Ansorena, O. Gimeno, I. Astiasarán and J. Bello

15. The role of phosphates on sensory attributes of a traditional dry-cured sausage – Linguiça

    L. Patarata, P.Cardosos, C. Bessa, J.A. Silva and C. Martins

16. Role of garlic on the growth and lactic acid production of meat starter cultures in Nham (thai fermented sausage)

    A. Swetwiwathana, U. Leutz and A. Fischer

17. Physical and physicochemical characterization of “Longaniza Imperial de Lorca”

    E. Sayas-Barberá, J.A. Pérez-Alvarez, J. Fernández-López and M.D. Oñate

18. Spanish-style dry-cured sausage: Colour parameters

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

19. Chorizo gallego: a microbiological investigation as well as other quality parameters

    Ch. Ring and F. Dopazo

20. Charqui meats are fermented meat products

    M.F. Pinto, E.H.G. Ponsano, S.D.S. Campos, B.D.G.M. Franco and M. Shimokomaki

21. Microbiological events and evolution of histidine and tyrosine decarboxylase-containig bacteria during the elaboration of “Fuet”, a Spanish ripened sausage

    A.X. Roig, M.M. Hernández, J.L. Rodríguez, E.I. López and M.T. Mora

22. Influence of starter culture on the aminopeptidase activities of fermented sausages

    C. Sárraga and J.A. García Regueiro

23. Use of food acids and their salts in production of dry sausages

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

24. Oxidative stability and texture properties of fermented sausage produced from pork differing in fatty acid composition

    M.R.L. Scheeder, K. Gläser, D. Schwörer and C. Wenk

25. Curing agents as regulators of muscle and microbial aminopeptidase activity in dry fermented sausages

    M. Flores, Y. Sanz and F. Toldrá

26. Influence of ripening conditions on the pH, colour and texture development of Spanish salchichón

    F.J. Beserra, P. Fito, J.M. Barat, A. Chiralt and J. Martínez-Monzó

27. Drying kinetics of Spanish salchichón

    F.J. Beserra, P. Fito, J.M. Barat, A. Chiralt and J. Martínez-Monzó

28. Effect of a fructose polymer on the sensorial characteristics of low fat dry fermented sausages

    E. Mendoza, M.L. García, C. Casas and M.D. Selgas

29. Determination of an effective diffusion coefficient in raw sausage mass by a combination of measurement and numerical simulation

    H. Damm, U. Leutz, V. Kottke and A. Fischer

30. Sorption isotherms and diffusion coefficient of water in salami

    C. Diaferia, C. Busolli, S. Zanardi and F. Palmia

31. Kinetics of moisture transfer at curing uncooked-smoked and uncooked-cured sausages

    S.A. Ryzhov and E.E. Afanasov

32. Influence of the starter culture on the biogenic amine formation during the ripening of pork sausages

    S. Bover-Cid, M. Izquierdo-Pulido and M.C. Vidal-Carou

13. INTEGRATED MEAT CHAIN

1. High quality lean meat production and consumers’ preference in Japan(1) – Production system of Japanese Shorthorn beef by grazing and fattening

   M. Shinoda, T. Mitamura, Y. Shibuya and T. Kawate

2. Study on the indicators of beef quality in Korea

   J.O. Kang, S.H. Kim, I.H. Kim, C.J. Kim, S.T. Joo and R. Sakata

3. Influence of breed and housing system on eating quality of strongly marbled beef from steers

   H.G. Bang, E. Ovesen and M. Oksama

4. The 1997 USDA beef quality grading system “B” maturity grade change audit II

   C.A. Morris, J.W. Wise, C.L. Gerken, S.H. Cave, R.R. Jones, H.C. Abraham and B.L. Carpenter

5. The effect of supplementation period of a beta-agonist (Zilpaterol) on growth performance, carcass yield and meat quality characteristics

   P. Strydom, E. Osler, E. Nel and K-J. Leeuw

6. Suitability of chemical and physical properties to distinguish between depot fats of cattle fed different fats

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

7. Breed and ageing time effects on textural sensory characteristics of beef strip loin steaks

   M.M. Campo, C. Sañudo, B. Panea, P. Albertí and P. Santolaria

8. Meat quality of crossbred Marchigiana x Nelore young bulls and heifers finished in feedlot

   J.O.B. Junqueira, P.E. Felício and L. Velloso

9. Effects of animal age, sex, and postmortem ageing on some quality characteristics of buffalo meat

   H.K. Arima, P.F. Toledo, K.M.V.A.B. Cipolli, C.J. Contreras and D. Gutmanis

10. Effects of terminal pig sire types and sex: On carcass traits, meat quality and sensory analysis of dry-cured ham

    E. Armero, M. Flores, J-A. Barbosa, F. Toldrá and M. Pla

11. Influence of cross-breeding combination and intramuscular fat content on eating quality of pork

    S. Støier, E.V. Olsen and C.C. Magnussen

12. Effect of genotype on slaughter value of pigs and their meat quality

    E. Grześkowiak, K. Borzuta, E. Pospiech and A. Borys

13. Technological meat quality in carriers and non-carriers of the RN allele in Hampshire crosses with a low or high lean meat content

    K. Lundström, A-C. Enfält, I. Hansson, B. Essén-Gustavsson, M. Johansson and E. Tornberg

14. Influence of pig genotype on histochemical properties of longissimus dorsi muscle and some carcass and meat quality traits

    D. Klosowska, E. Grześkowiak, K. Borzuta, A. Borys,R. Luther, G. Elminowska-Wenda and M. Hejnowska

15. The quality of dry-cured-smoked ham from different pig cross-breeds and RN-genotypes

    Å. Josell, G. von Seth and E. Tornberg

16. Sensory quality of cured-smoked loins from carriers and non-carriers of the RN- allele in Hampshire crosses with low and high lean meat content

    M. Johansson, Å. Josell, K. Lundström, A-C. Enfält, I. Hansson and E. Tornberg

17. The influence of zootechnical and technical parameters on rheological characteristics of ham slices

    B. Boutten, A. Ripoche, S. Dale and J.L. Vendeuvre

18. Influence of zootechnical and technological parameters on type I collagen solubility during the ham process

    B. Boutten, G. Muctor, A. Ripoche, S. Dale and J.L. Vendeuvre

19. Rapeseed oil enriched pig diets – influence on fatty acid composition of backfat and meat

    C. Lauridsen and M. Tang Sørensen

20. Quality assured Australian pork: A producer focussed quality assurance program

    D. Mahoney and N. Mison

21. What is quality of pork? Results of a qualitative study

    L. Bredahl and M. Andersson

22. The influence of genotype and sex in broiler chickens on certain meat quality parameters

    S. Bogosavljević-Boškovic, I. Gajić and Ž. Gajić

23. Effect of dietary unsaturated fats on fatty acid composition, flavour, oxidative and colour stability of sheepmeat

    E. Kurt, G.R. Nute, M. Enser, R.I. Richardson, J.D. Wood, A. Wachira, L.A. Sinclair and R.G. Wilkinson

24. Meat product technology

    Yu.V. Tatulov, T.M. Giro, V.A. Blinov and L.V. Karpacheva

25. Effect of slaughter weight, breed and genotype on loin and ham composition and quality

    M. Gispert, X. Puigvert, J. Soler, M.A. Oliver, A. Diestre and J. Tibau

14. AUTOMATION AND ON-LINE METHODS

1. Objective classification of beef carcasses and prediction of carcass composition by video image analysis

   M. Sönnichsen, C. Augustini, A. Dobrowolski and W. Branscheid

2. An attempt for predicting lean meat in beef carcasses by slaughter records and rib samples by X-ray computer tomography

   G. Holló, A.T. Tran, I. Holló, I. Repa, J. Tözsér and E. Szücs

3. Classification of bovine muscles from texture analysis of meat slices images

   O. Basset, S. Bonnet, S. Abouelkaram, G. Gimenez and J. Culioli

4. Accuracy of real-time ultrasound and image processing parameters to predict percentage intramuscular fat in beef cattle

   M. Izquierdo, V. Amin, D.E. Wilson, G.H. Rouse and S. García

5. Pig carcass grading in European Union

   G. Daumas and T. Dhorne

6. The new pig carcass grading methods in France

   G. Daumas, D. Causeur, D. Thorne and E. Schollhammer

7. Precision of the lean meat content estimation with the automatic grading equipment AUTOFOM on Polish pig carcasses

   J. Strzelecki, P. Komender, K. Borzuta and D. Lisiak

8. Derivation of an equation to estimate marrow content of mechanically recovered meat from press machines

   R.A. Field, R.A. Gebault, W.J. Means and D.P. Field

9. Impedance and meat ageing

   J. Lepetit, R. Dalle, R. Favier and P. Salé

10. Potentials of quality control of muscular tissue by penetration method

    G.E. Limonov, V.D. Kossoy, V.Yu. Tatulov and A.N. Abramov

11. On-line assessment of meat tenderness

    C.E. Devine and V.A. McGlone

12. Automation of debonning of cured ham

    B. Benet

13. Automatically fuzzy controlled ripening process of dry sausage – the idea of a self-ripening dry sausage

    U. Leutz, J. Wallburg and A. Fischer

14. Quality control in the meat industry using gas sensor arrays

    R. van Dijk, P. Sterrenburg and P.C. Moerman

15. Use of computed tomographies (CT) in Iberico ham NaCl concentration analysis

    J.A. Carrasco, A. Muñoz, F.J. Mingoarranz, C. de Elvira and P.D. Sanz

15. DRY-CURED PRODUCTS

1. Feasibility of brining of ham for curing

   J.M. Barat, R. Grau, A. Montero, A. Chiralt and P. Fito

2. Traditional and fast salting effect on physicochemical and ultrastructural properties of Spanish dry-cured ham

   M.E. Sayas-Barberá, J.A. Pérez-Alvarez, J. Fernández-López and V. Aranda-Catalá

3. Meat consistency changes caused by dehydration and salting in the production of raw ripening ham

   S. Tyszkiewics and M. Olkiewicz

4. Penetration of salt and nitrite in the pilot process of curing and dehydration of dry-cured ham

   S. Tyszkiewics, B. Klossowska and A. Borys

5. Dynamics of salt penetration during dry curing of pork M. longissimus lumborum et thoracis

   R. Radovanović, J. Popov-Raljić, M. Ivanović, D. Živković and N. Džinić

6. Isotherms in pork meat at different temperatures and salt contents

   J. Comaposada, P. Gou and J. Arnau

7. Determination of the water diffusivity coefficient in pork meat

   M.A. Ruiz-Carbera, P. Gou, J. Comaposada, J.D. Daudin, L. Foucat and J.P. Renou

8. Spanish dry-cured ham aging process: Colour parameters

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

9. Effect of meat pH and the amount of added nitrate on colour uniformity of dry-cured hams

   J. Arnau, L. Guerrero and P. Gou

10. Physicochemical characteristics of red pigment in Parma ham

    R. Sakata, J. Niu, H. Morita and Y. Nagata

11. Effect of raw material on texture of Spanish dry-cured ham

    M. Ordóñez, J. Rovira and I. Jaime

12. Pre-cure freezing affects proteolysis and white crystals formation in dry-cured ham

    S. Bañón, J.M. Cayuela, M.D. Gil, M.V. Granados, M.B. López and M.D. Garrido

13. Amino acid composition and white film intensity of vacuum packed carso dry-cured hams stored at different temperatures

    K. Vuk, B. Žlender and L. Gašperlin

14. Relationship between proteolysis of raw pork homogenates and dry cured hams

    C. Schivazappa, R. Virgili, E. Montanari, M. Degni and M.T. Pacchioli

15. Evolution of free amino acids during ripening of Iberian cured ham with low salt concentration

    T. Antequera, L. Martín, Mª J. Petrón, M.L. Timón and J.J. Córdoba

16. Evolutive tendencies of cathepsin D activity along the maturation of dry cured ham

    J.H.R.D. Correia, C. Mateus, J. Prates, A. Matta, J. Rosa, M. Correia, C. Peixoto, J. Lampreia and A.D. Correia

17. Myofibrillar proteins profiles evolution in dry-cured ham

    A.D. Correia, J. Lampreia, J.D. Correia, C. Peixoto, J. Prates, C. Mateus, J. Rosa, M. Correia and A. Matta

18. GC-MS profiling of dry-cured hams from different origins

    P. Dirinck, F. Van Opstaele, A. De Smedt and F. Vandendriessche

19. A study of the unsaponifiable fraction of fat from iberian pig

    J.F. Tejeda, A. Carrapiso, R. Cava, M.L. Timón and C. García

20. Formation of non-volatile flavor compounds in Iberian dry-cured ham during processing

    L. Martín, T. Antequera, J.J. Córdoba, M.L. Timón and J. Ventanas

21. The effect of inoculation of a starter culture on sensory characteristics of dry-cured hams using two different resting technologies

    F. Sánchez Molinero and J. Arnau

22. Quality characteristics of cured products from hairless Mexican pigs

    L. Rubio, M.D. Méndez, C.L. Pérez, C.J.A. Navarro and S.A. de Anda

23. Species of Micrococcaceae during the manufacturing and ripening of dry-cured lacón

    I. Vilar, C. García Fontán, A.I. Marra, M.E. Tornadijo and J. Carballo

24. Use of two Pediococcus strains isolated from sour vegetables as starters in raw ham

    E. Petäjä and E. Puolanne

25. Relationship between microbial population and physico-chemical parameters in bone tainted dry-cured hams

    Y. Miranda, M. Ordóñez, I. Jaime and J. Rovira

26. Neuro-fuzzy analysis of the Iberico ham drying process

    J.A. Carrasco, F.J. Mingoarranz, C. de Elvira and P.D. Sanz

16. ANIMAL WELFARE AND ENVIRONMENTAL ISSUES

1. An approach to the use of bioluminiescence technique for determination of biotoxicity of wastewater from meat processing plant

   P. Konieczny, W. Uchman and J. Matkowska

2. A study of process of Ca++ ion structurization in “blood plasma – cow udder” systems

   Y. Nelepov and A. Zharinov

3. Modified collagen of beef paunch and its effect on the biological value of meat foods

   E.I. Titov, L.F. Mitaseva, S.K. Apraksina N.Sh. Nadashvili and V.V. Aleshina

4. A novel method of utilization of by-products of poultry industry; oral administration of type-II collagen from chicken cartilage suppresses adjuvant arthritis in rats

   Y. Taguchi, T. Matsumoto, K. Fujita, F. Morimatsu and T. Shigehisa

5. Waste materials of meat industry – source of obtaining of medicinal preparations

   R.V. Ilukhina, L.A. Lublinskaya, L.A. Minasyan, I.V. Isayeva and A.S. Gavrilov

6. Some approaches to solving the problems of ecologization of hide conservation processes

   A.B. Lisitsyn, O.A. Stepanova and V.F. Korygin

7. Manufacture of hydrolyzates from secondary animal raw material

   A.D. Nekludov, A.N. Ivankin, A.V. Berdutina, B.S. Karpo, N.A. Baer and V.I. Dubina

8. Dehydrated mixed foods prepared by usage of secondary meat raw material

   M.L. Faivishevsky

9. New additive in the mixed feed for fattening of pigs

   A.I. Snitsar, M.I. Baburina, M.P. Kirillov, V.A. Krokhina and V.V. Antoshin

10. Sensory characteristics of sheep fed higher levels of broiler litter as a survival feeding strategy in Southern Africa

    E.C. Webb, J.B.J. van Ryssen, D.T. Mavimbela and M.J.C. Bosman

11. Comparision of physical activity of socially unstable bulls and steers before slaughter and its effect on meat quality

    J. Mojto, J. Dubravicky, O. Palanská, R. Lahučky and K. Zaujec

12. Influence of animal husbandry practices on different quality parameters of Austrian beef

    F. Bauer, G. Seiwald, G. Bergmeister and J. Böhm

13. Meat quality in cattle of varying Brahman content: the effect of post-slaughter processing, growth rate and animal behaviour on tenderness

    H. Hearnshaw, B.G. Gursansky, B. Gogel, J.M. Thompson, L.R. Fell, P.D. Stephenson, P.F. Arthur, A.F. Egan, W.D. Hoffman and D. Perry

14. Interaction between pre-slaughter handling and low voltage electrical stimulation and the effect on beef quality

    A.D.M. Butchers, D.M. Ferguson, C.E. Devine and J.M. Thompson

15. The interaction between type (high and low voltage) and time (3 or 40 minutes post-stunning) or electrical stimulation on beef

    I.H. Hwang, H. Hearnshaw, F.D. Shaw and J.M. Thompson

16. Free range rearing of pigs with access to pasture grazing – effect on fatty acid composition and lipid oxidation products

    V. Nilzén, A-C. Enfålt, K. Lundström, P.C. Dutta, J. Babol and N. Lundeheim

17. Indoor vs. outdoor-rearingof pigs, performance, carcass and meat quality

    A.M. Bridi, L. Müller and J.A.R. Ribeiro

18. Influence of pig housing conditions on muscular and adipose tissue traits, and technological and sensory quality of dry-cured hams

    B. Lebret, P. Massabie, H. Juin, J. Mourot, P. Chevillon and M. Le Denmat

19. The influence of starvation and/or mixing of unfamiliar pigs in the period prior to slaughter on serum nefa concentrations and plasma tryptophan disposition

    M.S. Burrows, B.W. Moss and V.E. Beattie

20. Influence of pre-slaughter resting time on carcass and ham quality in Italian heavy pigs

    V. Russo, L. Nanni Costa, D.P. Lo Fiego and A. Pantano

21. Effect of ante-mortem feeding regimes on bacterial numbers in the stomach and caecum of pigs and the caecal carriage of salmonella spp

    F.M. Nattress, R.J. Worobo and A.C. Murray

22. Effect of chilling process and lairage time on meat quality in heavy slaughter pigs

    P. Barton Gade

23. Influence of stunning method on pH-decrease and meat quality

    P. Henckel, M. Andersson and S. Holst

24. Electrical stunning of pigs: minimum current flow time required to induce epilepsy at various frequencies

    A. Berghaus and K. Troeger

25. The influence of stunning techniques on some quality aspects of pig meat

    E.T. Facco Silveira, N.F.A. Silveira and N.J. Beraquet

26. Effects of electrical head-to-chest and carbon dioxide stunning on meat quality in slaughter pigs

    L. Faucitano, A. Velarde, M. Gispert, M.A. Oliver, X. Manteca and A. Diestre

27. A survey of the efficacy of electrical and carbon dioxide stunning on insensitivity in slaughter pigs

    A. Velarde, L. Faucitano, M. Gispert, M.A. Oliver and A. Diestre

28. Screening method for the measurement of creatine kinase in porcine whole blood samples

    M. Tuomola, J. Vainio, E-R. Wirta and T. Lövgren

29. Influence of environmental temperature, transport distance and resting at the abattoir on post mortem chicken breast meat pH, R value, cooking losses and shear values

    M.C. Bressan and N.J. Beraquet

30. Effect of current frequency during water-bath stunning on turkey meat quality

    V. Santé, M.M.G. Le Pottier and X. Fernandez