2001

Additional information

1. FUTURE OF MEAT – GLOBAL ASPECTS

1. Future of meat: message from our evolutionary past

   M. Konarzewski

2. ANIMAL GROWTH AND EVALUATION

1. Prediction of pork quantity and quality – bridging the gap between myogenesis and consumer science

   R.E. Klont, G.S. Plastow, E.R. Wilson, J.P. Garnier and A.A. Sosnicki

2. Biotechnology in meat production

   F.Ch. Schwägele

3. Effect of dietary vitamin E supplementation on meat quality of Hanwoo (Korean native cattle) beef during retail display

   S.K. Lee, Y.S. Kim, Ch.Y. Liang and J.Y. Kim

4. The effects of including ruminally protected lipid in the diet of Charolais steers on animal performance, carcass quality and the fatty acid composition of Longissimus dorsi muscle

   N. Scollan, S. Gulati, J. Wood and M. Enser

5. Introduction of N-3 fatty acids and cunjugated linoleic acid into the intramuscular fat of Belgian Blue double-muscled bulls

   K. Raes, D. Ansorena, T.T. Chow, V. Fieves, D. Demeyer and S. De Smet

6. Carcass composition and meat quality by intramuscular fat contents in Longissimus dorsi of Hanwoo

   B. Park, S. Cho, J. Kim, Y. Yoo, J. Lee, Ch. Ahn, Y. Kim and S. Yun

7. The quality of Australian beef produced from Jersey and Limousin crosses

   Z.A. Kruk, W.S. Pitchford, M.P.B. Deland, P.A. Speck and C.D.K. Bottema

8. Prediction of carcass composition from carcass cuts composition

   S. Žgur and M. Čepon

9. Comparision of meat quality characteristics of retail beef of different origin

   A. Balcaen, S. De Smet, K. Raes, E. Claeys and D. Demeyer

10. The origin of indigenous cattle breeds of Africa

    Ph. E. Strydom

11. Predicting method of yield grades for Korean native cattle using real-time ultrasound

    Y.H. Song, S.J. Kim and S.K. Lee

12. Estimation of weight of trimmed fat in carcasses of cows by final weight, half carcass and adipocyte diameter

    J. Tőzsér, I. Holló, G. Holló, A. Hidas and E. Szűcs

13. Analysis of marbling in meat of slaughter bulls for the purpose of classification and realization

    J. Mojto, K. Zaujec and M. Pavlič

14. Polish industrial Via beef carcasses classification system

    S. Kien, H. Wichłacz and E. Piotrowski

15. Effect of season (environmental temperature) on meat color of Hanwoo (Korean native cattle)

    Y.S. Kim, S.K. Yoon, Y.H. Song and S.K. Lee

16. Meat traits of veal calves from different production systems

    S. Čepin, S. Žgur and B. Žlender

17. Genetic variation in muscle glycerol, glycogen and pigment in Danish pure bred pigs

    N. Oksbjerg, P. Henckel, S. Andersen and B. Pedersen

18. Expression and effect of haln allele in heterozygous fatteners for carcass and meat quality traits

    E. Krzęcio

19. The relationship between polymorphisms in porcine MYOG, Myf-3 and Myf-5 genes and microstructural characteriss of Longissimus muscle – a preliminary study

    D. Kłosowska, J. Kurył, D. Cieślak, G. Elminowska-Wenda, K. Walasik and W. Kapelański

20. Influence of season of the slaughter on selected meat quality traits of fatteners with different hal genotypes

    E. Krzęcio, A. Zybert and M. Koćwin-Podsiadła

21. Carcass and pork quality of purebred and four-race hybrids

    N. Džinić, Lj. Petrović, D. Manojlović, V. Tomović, S. Timanović, S. Trišić-Ilić and N. Kurjakov

22. Investigation on the effect of swine genotype on the level of fatty acids in pork meat

    E. Grześkowiak, K. Borzuta and M. Obiedziński

23. Age related patterns of plasma skatole levels in relation to sex hormones and triiodothyronine in entire male pigs

    G. Zamaratskaia, J. Babol, A. Madej and K. Lundström

24. Relationship between androstenone accumulation in plasma and fat of intact male pigs

    P.A. Sinclair, E.J. Squires and J.I. Raeside

25. The effects of compensatory growth in pig on the proteolytic potential and meat tenderness

    L. Kristensen, P. Purslow, M. Oksbjerg, M. Therkildsen, M.T. Sørensen and P. Ertbjerg

26. Effect of compensatory growth on pork meat quality

    M. Therkildsen, M. Oksbjerg, B. Riis, A. Karlsson, L. Kristensen, P. Ertbjerg and P. Purslow

27. A comparision study of growth performance and carcass traitsof Upton-Meishan and Large White pigs

    L. Faucitano, Ch. Farmer, L. Manzalini, C. Pomar and C. Gariepy

28. Carcass and meat characteristics of croatian pigs

    G. Kralik and G. Kušec

29. New protein-mineral supplements for feeds – a source for increasing productivity of farm animals

    A.B. Lisitsyn, M.I. Baburina, E.V. Baryshnikova and A.N. Petrakova

30. Effect of feeding ewes with rapeseeds on some health quality components of meat of lambs slaughtered at 60 days of age

    B. Borys and A. Borys

31. Observations on breed differences in selected parameters of lamb meat health quality

    A. Borys and B. Borys

32. Evaluation of turkey meat quality at a commercial Portuguese slaughterhouse

    M.J. Fraqueza, M.F. Ferreira, J.S. Ouakinin and A.S. Barreto

33. Influence of dietary supplementation with oils in the presence or absence of vitamin E on lipid peroxidation in duck meat

    E. Russell, N.B. Shaw, J.P. Kerry, D.J. Buckley, P.B. Lynch and P.A. Morrissey

34. Oral administration of swine gastric mucin altered serum nitrate, cholesterol and triglyceride in mice

    M. Miwa and A. Kherara

3. MEAT QUALITY

1. Determinants of ultimate pH of meat

   R.L.J.M. van Laack, R.G. Kauffman and M.L. Greaser

2. Proton pulse NMR measurements in beef and pork in relation to the quality traits

   E. Tornberg

3. Meat quality of three Italian breed young bulls

   S. Failla, M. Iacurto, M. Mormile, S. Gigli, A. Serra, M. Mele and P. Secchiari

4. Chemical composition of beef muscles in relation to the composition of Longissimus

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

5. Estimation of lean meat and fat content in rib samples from beef carcasses using digital imaging techniques (CT, MRI)

   G. Hollo, G. Bajzik, J. Tözsér, E. Szücs and I. Repa

6. Muscle structure and meat quality as affected by carcass muscle yield in two beef breeds

   Ph. Berge, R. Labas, C. Jurie, H. Dubroeucq, R. Taylor and A. Listrat

7. Effect of substitution of grass silage for maize silage on retail packaged beef quality

   A. O’Sullivan, S.A. Hogan, J.P. Kerry, D.J. Troy, K. Galvin and A.P. Moloney

8. The effects of ruminally.protected dietary lipid on the lipid composition and quality of beef muscle

   M. Enser, N. Scollan, S. Gulati, I. Richardson, G. Nute and J. Wood

9. Delayed concentrate feeding in a grass silage/concentrate beef finishing system: effects of fat colour and meat quality

   A.P. Moloney, M.G. Keane, P.G. Dunne, M.T. Mooney and D.J. Troy

10. Fatty acid composition of intramuscular fat in three muscles of Simmental and Brown bulls

    B. Žlender, L. Gašperlin and T. Polak

11. Effect of strategic maize supplementation on colour and pH of Longissimus and Semitendinosus muscles of beef steers

    J.J. Grigera Naón, A. Schor, M.E. Cossu, E. Quiroga and V.F. Parra

12. Modelling the odour of cooked beef in vitro using different fatty acids

    M.M. Campo, G.R. Nute, J.D. Wood, D.S. Mottram and M. Enser

13. Quantitative share and topographicdistribution of PSE meat in pork carcass

    K. Borzuta, J. Strzelecki, E. Grześkowiak, D. Lisiak and H. Wichłacz

14. Relationship between occurence of histopathological muscle fibres and meat quality in pigs of a breeding station

    I. Fiedler, A. Schoppmeyer, G. Kuhn, D. Kłosowska, G. Elminowska-Wenda, K. Walasik and K. Ender

15. Effect of way of transport and lairage time upon pork quality

    Cs. Ábrahám, Zs. Lakos, G. Holló, M. Miskucza, M. Vada and E. Szücs

16. An on-line electrical impedance spectroscopy to predict pH45 at 24h post-mortem in the semimembranosus muscle

    I. Gobantes, J. Elvira, Ma À. Oliver, J. Arnau, P. Riu, N. Grèbol and J. Ma Monfort

17. Early prediction of the quality of porcine meat by FT-IR spectroscopy

    D.K. Pedersen and S.B. Engelsen

18. Critical post mortem pH and temperature values in relation to drip loss in pork

    A. Schäfer, K. Rosenvold, P.P. Purslow, H.J. Andersen and P. Henckel

19. Determination of RN- phenotype in pigs early post-mortem using visual and near-infrared spectroscopy

    Å. Josell, C. Borggaard and J.R. Andersen

20. Inhibition of warmed-over flavour in pork by added heated meat juice from RN- phenotype of Hampshire crossbred pigs

    M.A.E. Johansson and G.K. Lindahl

21. Pork flavour – sensory profilling of pork of different qualities in Denmark and Sweden

    M.A.E. Johansson , C. Bejerholm, A. Karlsson, P. Lea, C. Claudi-Magnussen, S. Møller and H. Agerhem

22. The meat quality of Tirolean Bergschaf and Weisse Alpenschaf and their crossbreeds with Polish Mountain sheep

    W. Kędzior, P. Paraponiak and M. Roborzyński

23. Diet and vitamin E metabolism in lambs: effects of dietary supplementation on meat quality

    E. Kasapidou, J.D. Wood, L.A. Sinclair, R.G. Wilkinson and M. Enser

24. Effects of turkey age and conditioning on meat pH, colour and sarcomere length

    J.K. Northcutt, L.L. Young and R.J. Buhr

25. Effect of age, sex and aging duration on absorption and retention of chill water by slaughtered broilers

    L.L. Young and J.K. Northcutt

26. Poultry meat colours as affected by post mortem handlings

    R. Olivo, P.D. Guarnieri, A.L. Soares, E.I. Ida and M. Shimokomaki

27. The effective of genotype and rearing system on the selected quality parameters of broiler meat

    S. Bogosavljević-Bošković, Ž. Gajić, S. Mitrović and M. Petrović

28. Chicken muscle homogenate gelation properties. Effect of pH

    T. Lesiów and Y.L. Xiong

29. Changes of poultry volatile compounds and microbiological characteristics during storage

    R. Vinauskienė and P.R. Venskutonis

30. Effects of dietary oils on fatty acids content on chicken meat

    G. Kralik, G. Kušec and S. Ivanković

31. The fatty acid profile of lipids from Mulard duck muscles

    J. Wołoszyn

32. The characteristic of the breast and the leg muscles colour from Polish commerciel geese

    T. Skrabka-Błotnicka, A. Orkusz and J. Wołoszyn

33. Determination of perimysiym and endomysium thickness in bovine, ovine and caprine Semimembranosus and Semitendinosus muscles by video image analysis

    G. Torrescano, L. Lujan, A. Sánchez-Escalante, B. Giménez, P. Roncalés and J.A. Beltrán

34. Meat odor discrimination using a mass spectroscopy-based electronic nose

    G. Grigioni, N. Pensel and W.J. Harper

35. Calibration temperature of pH-electrodes – effect on prediction of meat quality

    K. Rosenvold and A.H. Karlsson

4. MUSCLE BIOLOGY AND BIOCHEMISTRY

1. Role of fiber types in meat quality

   M.L. Greaser, H. Okochi and A.A. Sosnicki

2. Patterns of variation in enzyme activity and cytoskeletal proteolysis in muscle

   P.P. Purslow, P. Ertbjerg, C.P. Baron, M. Christensen and M.A. Lawson

3. Effect of pig genetics on myosin heavy chain and biochemical characteristics of muscle Longissimus thoracis

   M. Gil, M. Gispert, M.A, Oliver, A. Diestre, A.A. Sosnicki, A. Lacoste and D. Carrión

4. Identification of post mortem protein degradation of pork with two-dimensional gel electrophoresis and mass spectrometry

   R. Lametsch, P. Roepstorff and E. Bendixen

5. Phopholipase A2 products are involved in the loss of osmolytes and cell water in meat

   N. Ørtenblad, I.H. Lambert, J.H. Nielsen and H.J. Andersen

6. Anisotropy of ultrasonic velocity as a method of tracking postmortem ageing in beef

   F. Dwyer, A.M. Mullen, P. Allen and V. Buckin

7. Detection of paratropomyosin binding site on connectin filaments at the A-I junction region of skeletal muscle myofibrils

   M. Yamanoue, S. Ueda, A. Ohashi, Y. Yoshimura and S. Norioka

8. Investigation into the influence of exogenic calcium on degradation process of connectin of muscular tissue

   Yu.E. Kalinova, L.S. Kudryshov and V.Z. Krakova

9. Post mortem development of meat tenderness as related to changes in cytoskeletal proteins of chicken muscles

   J. Tomaszewska-Gras, F.J.G. Schreurs and J. Kijowski

10. Tenderness and protein changes of pork in relation to pig genotype and postmortem glycolysis phenotype

    E. Pospiech, M. Szalata, R.L.J.M. van Laack, A.A. Sosnicki and M.L. Greaser

11. Effect of ageing on the tenderness of Italian heavy pig (M. longissimus dorsi)

    F. Schivazappa, R. Virgili and A. Puglia

12. A comparative sutdy of muscle fibers and meat quality from Large White and Upton-Meishan pigs

    F. Gariépy, C. Farmer, N. Lamontagne, L. Manzalini and L. Faucitano

13. Changes in immunoelectron microscopic localization of cathepsin D in muscle induced by conditioning and high-pressure treatment

    T. Kubo, A. Suzuki, T. Sugiyama and T. Nishiumi

14. The effect of breed-type and slaughter weight on meat texture throughout ageing

    F. Sañudo, E.S. Macíe, P. Begoña, J.L. Olleta, M.M. Campo and P. Alberti

15. Evaluation of meat tenderness of indigenous South African cattle breeds

    L. Frylinck, P.E. Strydom, M. Smith and P.H. Heinze

16. Differences in tenderness between bulls and steers: effects in different muscles

    F. Fisher, G. Nute, K. Matthews and J. Wood

17. Effect of pre-slaughter stress on beef quality

    F. Obanor, J.D. Morton, G. Geesink and R. Bickerstaffe

18. Changes in structure and myofibrillar proteins muscles M. psoas major and M. semitendinosus during cold storage as influenced by cattle age

    T. Kołczak, E. Pospiech, J. Łącki and A. Obara

19. Microstructure and physico-chemical properties of bovine M. semitendinosus during ageing and roasting

    K. Palka

20. Changes in collagen solubility, tenderness and texture of M. psoas major and M. semitendinosus during cold storage as influenced by cattle age

    T. Kołczak, J. Łącki and A. Obara

21. Loss of protein functionality in frozen beef may be caused by interactions involving fat oxidation products and free amino groups

    M.M. Farouk, K. Wieliczko, C. Podmore, M.P. Agnew and D.A. Frost

22. The best time postrigor to use chilled beef for gelled products

    M.M. Farouk and K.J. Wieliczko

23. Elastin in semitendinosus muscle of double-muscled Belgian Blue cattle

    T. Ngapo, Ph. Berge, J.F. Martin, J. Culioli and S. De Smet

24. Study of the structure of biosubstances based on collagen albumens from the animal connective tissues

    I. Glotova, A. Kuznetsov, A. Donets and V. Ponomarev

25. The effect of collagen type I topography on myoblasts in vitro

    M.A. Lawson, S. Mosler, S. Arnesen, N. Gadegaard, N.B. Larsen and P.P. Purslow

26. Visualization of rigor mortis development in Atlantic salmon and M. longissimus dorsi of porcine and bovine muscles

    Ø. Torslett, A. Kiessling and E. Slinde

27. Penetrometrical characterization of ageing rate of beef after low-frequency medium-intensity ultrasound treatment

    D.M. Stasiak and Z.J. Dolatowski

5. MICROBIOLOGY AND HYGIENE

1. An industrial meat production based on modern meat inspection procedures – a human pathogen free (HPF) meat concept

   T. Nesbakken

2. The success of using bacteriocin-producing starter cultures for sausage fermentation is strongly strain dependent

   F. Leroy, J. Verluyten, W. Messens and L. De Vuyst

3. The use of Lactobacillus paracasei as a starter culture with probiotic activity

   W.P. Hammes, Ch. Hertel and Ch. Bunte

4. Proteolytic activity of Penicillium nalgiovense

   H.J.S. Nielsen and I. Coban

5. Production of fermented sausages using lactic acid bacteria and lactose fermenting yeast isolated from kumiss in inner Mongolia, China

   S. Ishii and K. Samejima

6. Application of two bacteriocinogenic lactic acid bacter to the preservation of the quality of beef steaks packaged in two different modified atmospheres; inhibitory effect on Listeria monocytogenes

   D. Djenane, A. Sánchez-Escalante, L. Martinez, D. Blanco, J. Yangüela, J.A. Beltrán and P. Roncalés

7. Fresh sausage: a traditional Portuguese raw sausage

   M.C. Ferreira, J.S. Quakinin, M.J. Fraqueza, L. Sardinha and A.S. Barreto

8. Characterization and identification of lactic acid bacteria in “Morcilla de Burgos”

   E.M. Santos, I.J. Jaime, J. Rovira, J. Björkroth and H. Korkeala

9. Protective films for raw and cooked sausages

   F. Bauer, A. Auzinger, R. Schulze and H.J. Buckenhüskes

10. Potential for use of isolated bacteriocin-producing Pediococcus pentosaceus TISTR 536 from Nham (Thai fermented meat) to control the growth of Salmonella anatum [an in-vitro study]

    A. Swetwiwathana, N. Lotong, A. Fischer and K. Sonomoto

11. Microflora changes at high (30-40⁰C) versus low (15-25⁰C) fermentation temperatures for beef salami inoculated with Pediococcus pentosaceus

    J.C. Acton, P.L. Price and R.K. Friesen

12. New bioprotective culture with added value

    L. Andersen

13. Evaluation of sliced ready to eat hams from Portugal for various types of microbial contamination

    L. Pedroso, A. Paulo, A. Louҫã and J. Sofos

14. Characteristics of E. coli O157:H7 affected by acid adaptation

    C.C. Chou and H.Y. Cheng

15. The incidence of Escherichia coli O157:H7 in bovine faecal, rumen and carcass samples

    J.M. McEvoy, A.M. Doherty, J.J. Sheridan, F.M. Thomson-Carter, L. McGuire, I.S. Blair and D.A. McDowell

16. Comparative investigation of radiosensitivity of Listeria monocytogenes and Salmonella sp. In poultry meat

    V. Bulatović and A. Mandić

17. Effect of temperature and water activity on the growth of S. aureus in sliced dried ham

    D. Rastelli, S. Grisenti, P. Mutti, S. Quintavalla, T. Pedrelli, G. Parolari and S. Barbuti

18. Effect of electrical stimulation on the microbiological quality of beef

    L. Kłebukowska, R. Żywica and J. Sienkiewicz

19. Effect of some spices on the development of the spolage flora in minced meat preparations

    M. Upmann, S. Stiegler and J. Novak

20. Expression of the catalase gene of Lactobacillus sakei in L. curvatus improves the sensory quality of fermented sausages

    Ch. Hertel, Ch. Bunte and W.P. Hammes

21. Genetic diversity of Escherichia coli in beef cattle faeces from pasture to feedlot

    M. Aslam, Ch. Yost, F. Nattress, G. Greer, C. Gill and L. McMullen

22. Can non-toxigenic Clostridium botulinum -like isolates be renamed?

    D.M. Broda, J. Boerema and R.G. Bell

23. PCR-detection of Staphylococcus aureus and its enterotoxins in raw pork and uncooked smoked ham

    V. Atanassova and Ch. Ring

24. A microbiological assessment of the main points of beef carcass contamination on Northern Ireland slaughter lines

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

25. Prediction of sanitary-microbiological safety of pasteurized meat products

    Yu.G. Kostenko, K.S. Yankovsky, I.I. Protopopov and V.V. Mitin

26. A new method useful in predictive microbiology of meat. The possibility of quantitative differentiation two bacterial strains growing together in a liquid medium during turbidimetric growth curves experiments

    P. Kitzman

27. Behavior of acid-adapted Listeria monocytogenes in meat decontamination washings

    J. Samelis, J.N. Sofos, P.A. Kendall and G.C. Smith

28. Campylobacter and Arcobacter contamination of raw meat at retail sale in Italy

    M. Pintori, M. Frustoli, P. Mutti, S. Quintavalla and S. Barbuti

29. Evaluation of the quality characteristics of beef patties cointaining rosemary, borage, cayenne or sweet pepper packaged in modified atmosphere

    A. Sánchez-Escalante, D. Djenane, G. Torrescano, J.A. Beltrán and P. Roncalés

30. The importance of stationary and transport chilling practice for the hygiene state of fresh meat

    Ch. Ring and V. Atanassova

31. Effect of organic acids in microbial characteristics and Salmonella typhimurium in pork loins

    S. Kang, B. Kim, A. Jang, S.O. Lee, J.S. Min and M. Lee

32. Low-frequency ultrasonic inactivation of lactic acid and aerobic bacteria in processed meat

    Z.J. Dolatowski and D.M. Stasiak

6. MEAT TECHNOLOGY AND PROCESSING: SLAUGHTER TECHNOLOGY, BY-PRODUCTS UTILIZATION

1. CO2 stunning of pigs for slaughter – practical guidelines for good animal welfare

   S. Holst

2. A comparision between the use of scoline (succinyldichloline chloride) and killing by means of a head shot on the physical meat quality attributes of Buffalo (Syncerus caffer)

   L.C. Hoffman

3. The effect of day-time cropping on warthog (Phacochoerus aethiopicus) meat quality

   L.C. Hoffman

4. Effects of electrical stimulation and storage temperature on shear values, tendernees and juiceness of L. dorsi

   J.R. Fernandes and N.J. Beraquet

5. Influence of high-voltage electrical stimulation, age and sex on quality of beef hams

   R. Żywica, L. Kłębukowska and J.Budny

6. Effect of pelvic suspension in beef on yield, shear force and sarcomere length of valuable cuts with emphasis on M. semimembranosus

   M. Lundesjö, K. Lundström and I. Hansson

7. The forecasting of beef quality applied to high-voltage electrical stimulation directly after slaughter

   R. Żywica

8. Influence of high-voltage electrical stimualtion on the structure of beef meat derived from half carcasses 72 hours after slaughter

   R. Żywica and J. Budny

9. Effect of water and acetic acid sprays on carcass shrinkage and pork muscle quality

   A.D. Alarcón-Rojo, P. Rangel, V. Santana and G. Gastelum

10. The incidence of Salmonella on beef carcasses in Irish abattoirs

    M. Kerr, E. Keogh, J.J. Sheriden and L. McGuire

11. Equalising of young bull carcasses in chill room vs. refrigerated lorry – effects on temperature progress and microbiological quality

    N.T. Madsen, T. Jensen and K. Hoffmann Hansen

12. Automatic grading of sheep by vision

    P. Berg, H. Eger, J.S. Løkting and M. Røe

13. Comparative investigation of pig carcass meatness assessment with DLG and Walstra & Merkus method

    D. Lisiak

14. New technology of manufacture of biologically valuable feed additive from non-traditional raw material

    O.N. Vitrenko and M.L. Faivishevsky

15. Production of special products on the basis of secondary meat and plant raw materials

    L. Antipova, E. Kurchaeva and O. Osminin

16. Some characteristics of collagen and gelatin from chicken feet

    D.Ch. Liu, Y.K. Lin and M.T. Chen

17. Use of bone tissue of cattle for production of the medical preparation

    R.V. Ilukhina, M.L. Faivishevsky and L.A. Lublinskaya

18. Alternative technology of animal by-products utilization

    Z.J. Dolatowski and S. Juśko

7. MEAT TECHNOLOGY AND PROCESSING: UNIT OPERATIONS AND STORAGE, TECHNICAL EQUIPMENT AND ROBOTICS

1. New equipment for meat manufacturing and minimal processing – existing and potential uses

   J. Søltoft-Jensen and J. Stoumann-Jensen

2. Ohmic cooking of processed meats – state of the art and prospects

   G. Piette, M. Dostie and H. Ramaswamy

3. Production of protein-mineral additive based on meat and brewing industry wastes on YA8-FOB-M line

   A.I. Snitsar, T.V. Tchizhikova and D.A. Muratchev

4. Original meat products on the basis of secondary collagen containing raw materials produced by means of safe technology of electrostatic smoking

   V. Vasilenko, V. Antyushin, Y. Shlyk, A. Kalachoyv and P. Ushakov

5. Comparision of continuous and oscillatory high pressure in meat batters made with different raw material

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

6. Effects of temperature, current, voltage and frequency on bioelectrical impedance and its ability to predict saleable yield of hog carcasses

   A.K.W. Tong, A. Fortin, W.R. Robertson, S.M. Zawadski, T. Liu and B.P. Chabot

7. Processing properties of hot boned beef in laboratory and full scale industrial trials

   O.J. Røtterud and T. Frøystein

8. Improving the tenderness of hot-boned strip loins by using a novel packaging method

   N.M. Wahlgren and K.I. Hildrum

9. Very low oxygen MAP packaging for retail beef cuts

   M. Beggan, P. Allen and F. Butler

10. Effect of freezing time on quality of thawed loins

    M. Hviid and M. Darré

8. MEAT TECHNOLOGY AND PROCESSING: COOKED PRODUCTS, FERMENTED PRODUCTS

1. Meat technology and processing – current issues and trends

   C.L. Kastner, R.K. Phebus, H. Thippareddi, J.L. Marsden, K.J. Karr Getty, B. Danler, V.S. Gill, D.L. Lambert, M.T. Ortega-Valenzuela, S. Sporing and J.R. Schwenke

2. A hemostat prepared with fibrinogen, factor XIII from pig blood and microbial transglutaminase

   M.T. Chen, T.L. Hsueh and D.C. Liu

3. Water mobility and distribution in porcine muscle post mortem and the effect of chilling rate

   H.Ch. Bertram, A.H. Karlsson and H.J. Andersen

4. Changes in microstructure of low-grade meat raw materials under the influence of collagenolytic enzymic preparation, being active at low positive temperatures

   D.S. Batayeva, T.G. Kuznetsova and A.A. Belousov

5. Turkey drumstick meat as processing raw material

   J. Batura, U. Bojarska, M. Cierach and B. Jankowska

6. Structural changes during processing in normal and PSE dry-cured hams

   M. Ordóñez, J. Rovira and I. Jaime

7. SDS-PAGE characteristics and dynamic rheological behaviour of Chinese-style dried seasoned shredded pork as affected by injection, tumbling and curing time

   K.J. Lin, T.F. Tseng and Ch.K. Chou

8. Optimisation of colour stability of sliced ham during packaging and retail display by a multifactorial design

   J.K.S. Møller, M. Jakobsen, C.J. Weber, T. Martinussen, L.H. Skibsted and G. Bertelsen

9. Colour characterization of a fresh sausage model system

   C. Navarro, J.M. Fernández-Ginés, E. Sayas, J. Fernández-López, E. Sendra and J.A. Pérez-Álvarez

10. Accelerating effect of whey protein hydrolysate on color formation in meat products

    R. Sakata, H. Morita, T. Norimatsu, T. Oshida, K. Horiguchi, N. Itoh, S. Nagata, T. Okayama and M. Muguruma

11. Effect of „Vitmeat-C” preparation on colour change and stability of “Bologna” type sausage

    W. Klak, A. Bilska, K. Krysztofiak, P. Sęk and W. Uchman

12. Effect of sodium lactate on storage life and physical-chemical characteristics of ground beef

    L.S. Kudryashov, Yu.G. Kostenko, Z.A. Kozina, A.A. Semenova and E.L. Grodzitsky

13. Effect of the addition on microbial transglutaminase preparation on sensory texture quality of a model ham, produced from normal and PSE meat

    M. Olkiewicz and A. Ostrowska

14. The influence of wheat and soya proteins on the texture profile of finely comminuted meat product

    K. Zawadzka and M. Olkiewicz

15. The effects of added novel protein and carbohydrate ingredients on the quality characteristics of low fat reformed meats

    J.F. Kerry, D. Long and D.J. Buckley

16. Effects of added functional proteins on the quality characteristics of comminuted meats using response surface methodology

    J.F. Kerry, D. Long, R. Lopez Cava and D.J. Buckley

17. Effects of modified food starch on the functional properties of boneless cured pork produced from PSE and RFN pork

    M.W. Schilling, N.G. Marriott and J.C. Acton

18. Effect of modified starch on the properties of meat batter with added water

    M. Cierach, A. Paulo, H. Ostoja, J. Batura and K. Kwiatkowska

19. Change in stuctural-functional properties of flour modified for manufacture of meat products

    M.L. Faivishevky, S.I. Khvylya, and T.Yu. Grebenschikova

20. Colourimetric characterization of meat emulsions containing albedo

    J.M. Fernández-Ginés, C. Navarro, E. Sendra, E. Sayas, J. Fernández-López and J.A. Pérez-Álvarez

21. Effects of electrical stimulation on lipid oxidation and warmed-over flavor of roast beef

    H.W. Ockerman and J.H. Cheng

22. Optimizing physical and chemical characteristics of low-fat ground beef patties

    A.L. Lemos, P.B. Siqueira, A.C.L. Barbosa and M.M. Harada

23. Influence of freshness of meat and fat on storage stability of sliced frozen dry sausages

    P. Kirsch and A. Fischer

24. Effect of oryzanol on lipid stability, texture and sensory properties of ground pork products

    S. Cho, B. Park, Y. Yoo, J. Kim, J. Lee, H. Chae, Ch. Ahn and S. Yun

25. Effect of storage on cholesterol oxidation in typical liver sausage „pasztetowa”

    Z. Zaborowska, K. Krysztofiak, W. Uchman, H. Jeleń, M. Rudzińska and E. Wąsowicz

26. Possible mechanisms for antioxidant activity of added tea catchins in chicken muscle systems

    S.Z. Tang, J.P. Kerry, D. Sheehan and D.J. Buckley

27. Flavor of beef steaks from phosphate-injected bottom rounds

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

28. The possibilities for decreasing of sodium content in cooked hams

    M. Rei, P. Soosaar and K. Kallemets

29. Sodium chloride affects activity of acid phosphatase and puryvate kinase, water-extractable proteins of duck meat heated to specific endpoint temperatures

    J.Ch-Ch. Kuo and Ch-L. Huang

30. Effects of sodium tripolyphosphate and sodium chloride injection on processing characteristics and physical properties of sous vide cooked whole beef muscles

    S.R. Vaudagna, G. Sanchez, A.B. Picallo and J.A. Lasta

31. Pyro- and polyphosphate in cooked batters – oscillatory experiments

    G. Hammer

32. Effectiveness of phosphates and phosphate-containing additives in production of smoked beef products

    A.B. Lisitsyn, L.S. Kudryashov, A.A. Motovilina, G.P. Goroshko, T.G. Kuznetsova and N.A. Gorbunova

33. Impact on minimal processing through the combined use of natural ingredients and high pressure processing on cooked ham quality containing low and high levels of nitrite

    B.M. McSweeney, J.P. Kerry, D.J. Troy, D. Gilroy, J.F. Kerry and D.J. Buckley

34. Effect of curing agents and spices on lipolysis and oxidation in fermented sausages

    E. Zanardi, V. Dorigoni, G. Dazzi, A. Badiani and R. Chizzolini

35. Replacement substance in the curing

    M. Tierno, E. Vogel, J. Stahl, L.L.M. Fries and N.N. Terra

36. Properties of polyphenolics from bearberry leaves: protein precipitating capacity

    M. Naczk, R.B. Pegg, R. Amarowicz and J. Pink

37. Effects of a high CO2/low CO atmosphere on colour and yield of cooked ground beef patties

    O. Sørheim, P. Lea, H. Nissen and T. Nesbakken

38. Influence of modified atmosphere packaging applied on the microbiological quality of sliced cooked ham

    R.F. Bedendi, E.T.F. Silveira, N.F.A. Silveira and P.E. Felicio

39. Evaluation of oxygen content in commercial modified atmosphere packs (MAP) of processed cooked meats, taken at the point of manufacture

    M.A. Smiddy, J.P. Kerry and D.B. Papkovsky

40. Increase of shelf life of cooked sausages in fibrous casings

    I.A. Rogov, L.S. Kuznetsova, A.G. Sneshko, Z.S. Borisova and E.G. Rozantsev

41. Effects of simmering on quality changes of low fat Kung-wans

    S.Y. Hsu and S.H. Yu

42. Acceptability of nuggets prepared with broiler breeders, spent layer and broilers breast meat

    C.J.C. Contreras, T.P. Nunes, M.A. Trindade, K.M.V.A.B. Cipolli and H.K. Arima

43. Three traditional Portuguese sausages specifications

    A.S. Barreto, M.C. Ferreira, M.J. Fraqueza, J.S. Ouakinin and M.J. Fernandes

44. Popped snack made with spent fowl meat

    S.O. Lee, J.S. Min and M. Lee

45. Relationship between sensory characteristics of dry-cured ham and electrical impedance spectroscopy (EIS) measurements

    L. Guerrero, I. Gobantes, M.A. Oliver, J. Elvira, P. Riu, N. Grèbol, M.D. Guàrdia, J.M. Monfort and J. Arnau

46. The influence of different salt concentration and residual concentration of curing salts on the microbiological characteristics of dry-cured hams

    S. Tyszkiewicz, M. Murzynowska and P. Moch

9. NUTRITION, RESIDUES AND HEALTH

1. Consumer issues and acceptance of meat

   E. Dransfield

2. Transmissible spongiform encephalopathies with particular focus on preventing of BSE in Poland

   J.F. Żmudziński and M.P. Polak

3. Invisible attributes of the quality of meat products – risk analysis and the role of monitoring programs

   M.W. Obiedziński

4. Variation of the eating quality within the Longissimus thoracis et lumborum of pigs

   M.J. Van Oeckel and N. Warnants

5. Some parameters of nutritive value of pork of purebred and four-race hybrids

   V. Tomović, Lj. Petrović, D. Manojlović, N. Džinić, S. Timanović, J. Mrdja and D. Vidarić

6. Variation in the eating quality of beef as a result of post slaughter handling

   S.C. Maher, A.M. Mullen A.P. Moloney, J. Buckley and J.P. Kerry

7. Comparable studies of functional properties of reduced fat ground beef and mechanically deboned poultry systems with vegetables

   D. Kažemėkaitytė and Z. Šimkevičienė

8. Intramuscular fat and consumers’ perception of pork

   P. Walstra, G.B. Dijksterhuis, J.W.M. Merks and E. Kanis

9. α-Tocopherol levels in different chick tissues in relation with dietary intake

   A. Mandić, A. Pavlović, N. Džinić, D. Kelemen-Mašić and V. Bulatović

10. Influence of a dietary linseed oil and vitamin E supplementation on oxidative process of turkey cooked ham homogenates cured with different levels of nitrite

    P. Gatellier, A. Mossab, E. Lessire and M. Renerre

11. Application of plant polyphenolics in model and meat systems

    R.B. Pegg, R. Amarowicz and B. Barl

12. Humpback muscle (Rhomboideus m.) from zebu breed, Bos indicus. Lipid fraction biochemical characterisation

    M.R. Pedrão, N.E. Souza, M. Matsushita and M. Shimokomaki

13. Use of by-products in production of canned foods for child nutrition

    A.V. Ustinova, O.K. Derevitskaya and N.V. Timoshenko

14. Effects of autolysis and technological processes on the changes in salt soluble protein in porcine

    A. Šalaševičienė, H. Stankevičius and Z. Šimkevičienė

15. Calculation of optimal formulation based on balanced amino acid composition of paste canned meat products

    A.B. Lisitsyn, G.P. Goroshko, T.V. Gustova and O.V. Vorobieva

16. Contents and retentions of purine bases in turkey breast

    A. Badiani, S. Stipa, F. Bitossi, E. Zanardi and P. Anfossi

17. Heterocyclic amines in chickenin relation to different cooking methods

    E. Persson, A. Solyakov, I. Sjöholm and K. Skog

18. Reduction of mutagenic/carcinogenic heterocyclic amine representative MeIQx by the use of cysteine/ribose during making of hamburger meat patties

    A. Schoch, M. Gibis and A. Fischer

19. Effect of marinating pretreatment with spices on the formation of mutagenic/carcinogenic heterocyclic amines in fried beef patties

    M. Gibis, A. Schoch and A. Fischer

20. Isolation of antihypertensive peptides from enzymatic hydrolysates of beef sarcoplasmic protein

    A. Jang, S. Lee and M. Lee

21. Biochemical description of anti-diabetic sausage

    V.A. Blinov, T.M. Giro and A.N. Derkin

22. Disease-preventive application of meat and meat products in medicine of Tibet

    L. Antipova and Ch. Shamchanov

23. Influence of sucrose on physico-chemical properties and sensory evaluation in Chinese-style pork jerky

    W.S. Chen, D.C. Liu and M.T. Chen

24. A good opening in using of the permeable polymer sausage casings

    M. Kazanski, I. Pereplyotchokov and M. Mouradian

25. Consumer criteria of quality of meat and meat products

    J. Bukała and W. Kędzior

26. Trends in meat consumption in Brazil

    U.A. Gagleazzi, F.T. Garcia, R.F. Garcia, F.M. de M. Bliska, H.K. Arima and K.M.V.A.B. Cipolli

27. Selected nutrient contents and relations in reared European sea bass (Dicentrarhus labrax L.)

    A. Badiani, S. Stipa, F. Bitossi, S. Marchetti and E. Zanardi

28. Malaysian palm fat as animal fat analogue in processed meat products

    A.S. Babji, A.R. Alina, W.I. Wan Sulaiman, S.S. Tan, Ch.K. Loong, M. Nulkirah and W.I. Wan Rosli

29. Physical and nutritional properties of frankfurter where chicken fat is substituted with red palm fat

    W.I. Wan Rosli, W.I. Wan Sulaiman, A.R. Alina, A.S. Babji and S.P. Foo

30. Mycopopulation, aflatoxins and ochratoxins A in some semi-dry sausages

    M. Škrinjar, V. Došen-Bogićević and I. Vujković

31. Residues veterinary drugs and other contaminants in meat and meat products of Switzerland

    H. Koch, O. Dafflon, H.J. Gobet, D. Guggisberg, H.J. Heiz, A.E. Mooser, M.C. Risse, L. Scheurer and M. Sievi

32. The surveillance studies on the contents of heavy metals and arsenic in Polish meat products during the period of years 1998-2000

    E. Węgrzyn, M. Borys and M. Obiedziński

33. The results of the studies on the contents of heavy metals and arsenic in poultry pate

    M. Borys, E. Węgrzyn and M.W. Obiedziński

34. The results of surveillance studies on the polycyclic aromatic hydrocarbons in smoked and grilled meat products in Poland in years 1998-2000

    P.S. Jankowski and M.W. Obiedziński

35. Conjugated linoleic acid in raw ground beef and beef product

    S. Grześkiewicz, E. Bartnikowska and M.W. Obiedziński

10. QUALITY CONTROL AND METHODOLOGICAL PROBLEMS

1. General aspects of quality management in food processing

   Z. Erdős

2. Control of Listeria monocytogenes post-processing contamination in pork products

   J.N. Sofos, J. Samelis, K.E. Belk, J.A. Scanga and G.C. Smith

3. Trends in scientific research in the field of meat in Russia

   I. Tchernukha and O. Lugar

4. Trends in resource allocation and meat research profile at U.S. public institutions

   L.R. Miller

5. Information infrastructure in the meatproducts industry

   R. van Dijk

6. Effect of pre-slaughter stress on beef quality

   F. Obanor, J.D. Morton, G. Geesink and R. Bickerstaffe

7. United States and New Zealand consumer preferences for beef from grass-fed animals

   R. Bickerstaffe, A. Bekhit, M. Chandraratne and N. Roberts

8. Standardisation of pig carcass classification in the EU through improved statistical procedure and new technological developments

   E.V. Olsen

9. Species meat identification by using polymerase chain reaction

   I. Steinhauserova, I. Obrovska and L. Krkoška

10. Elucidation of organoleptic factors contributing to identification of animal species of meat

    M. Matsuishi, S. Takeda and A. Okitani

11. Quantitative determination of biogenic amines in Portuguese hams by reversed-phase high-performance liquid chromatography of the dansyl derivatives

    C. Alfaia, M. Castro, A. Correia and A. Dias

12. Application of NIR spectroscopy for tenderness classification of bovine meat

    S. Lambotte, B. Leroy, O. Dotreppe, H. Lecocq, L. Istasse and A. Clinquart

13. Electrical anisotropy of beef meat during ageing

    J. Lepetit, J.L. Damez, M.V. Moreno, S. Clerjon and R. Favier

14. Measurement of thermal properties of beef burgers during frying for prediction of heat transport

    B.K. Oroszvári, I. Sjöholm and E. Tornberg

15. The influence of the addition of the pork stock meat preparation on forming sensorial profile of finely comminuted preserves

    H. Makala and W. Dolata

16. Lipid oxidation in vacuum-packed Portuguese dry-cured ham

    M. Elias, A. Marinho, E. Sabio, A. Barreto, J. Ouakinin, M. Ferreira and M. Fraqueza

17. Cholesterol content of Hungarian meat products determined by enzymatic methods

    E. Horváth

11. ECONOMICS, MARKETING AND PROMOTION

1. Marketing quality meat

   D.J. Meisinger

2. Ingrated food product development

   B. Kupiec