1985

Additional information

1 Transportation and pre-slaughter stress of farm animals and the quality of meat produced

1. Abstracts
2. Developments in the preslaughter treatment of slaughter animals

   P.A. Barton-Gade

3. Aptitude de divers types génétiques de porcs á la fabrication du jambon sec

   P. Sellier, G. Monin and A. Talmant

4. Influence of halothane positive pigs on technological yield of cooked ham

   M. Honkavaara

5. Halothane sensitivity and quality of the carcass and meat of the German landrace pigs (in Russian)

   TS. Yablansky, Y. Syarov, I. Venev, V. Drbokhlav and P. Mishev

6. Influence of the pre-slaughter conditions of feeding and rest of piglets on the live weight, slaughter and commercial cost of the carcass (in Russian)

   M. Machev and ST. Ivanov

7. Research on stress resistance of young pigs (in Russian)

   S. Stefanova, Y. Dimov, A. Stoykov

8. Meat quality of young male cattle according to the duration of the preslaughter rest (in Russian)

   D. Katsarov, N. Dimitrova, I. Kaloyanov, G. Monov, E. Markov, A. Grozdanov, N. Dilova, R. Petkov and S. Rizanov

9. Comparative studies on the meat qualities of pigs, slaughtered without or after preslaughter rest bin accordance with the season (in Russian)

   L. Ivanov, IV. Kaloyanov, G. Monov, M. Radeva, A. Grozdanov, D. Katsarov, N. Dilova and St. Rizanov

10. The effects of limited diet and fasting prior to slaughter on physical and chemical properties of meat from Awassi lambs

    N.H. Rashid and H.H. Salih

11. Rearing environment affects a pig’s reaction to handling

    T. Grandin and S.E. Curtis

2 Meat production: Mechanization and robotization; sanitation; and meat quality

1. Abstracts
2. Meat production, mechanization and robotization, sanitation and meat quality

   O.S. Braathen

3. Beef quality trait in different muscles of growing finishing bulls slaughtered at various ages

   E. Szücs, A. Csiba, A. Nagy, I. Ács and K. Ugry

4. Improvements in the technology and equilibrium for edible blood collection (in Russian)

   N.M. Krekhov, M.F. Khorjkova, E.S. Blyakher and S.I. Bulikov

5. Hygienic safety of poultry meat as affected by the technological processing (in Russian)

   V.P. Panov

6. Utilisation of inedible slaughter waste as a source of perfect feeding protein in pig and poultry rations (in Russian)

   A.I. Snitsar, L.I. Stekolnikov, A.A. Belousov, N.Yu. Sklyaro, V.I. Roshtchupkin, R.I. Iskenderov

7. A rational procedure of preslaughter animal immobilization with pulse direct current (in Russian)

   E.N. Mushinsky, A.F. Savtchenko, N.N. Mizeretsky and I. Glavinka

8. Ergebnisse und Erfahrungen beim mechanischen Nachentfetten von Schwarten

   A. Baier and E. Haack

9. The effect of feeding single cell protein on some physiological effects in broilers

   D.H. Al-Hasani, M.J. Al-Shadeedi, F.F. Ezzat, G.A. Al-Kaissy, S.A. Naji

10. Influence of antemortem diet on extra low voltage electrical stimulation in lambs

    F. Jimenez-Colmenero, A. Moral, J. Carballo, R. Enamorado and E. Garcia-Matamoros

11. Effect of extra low voltage electrical stimulation on beef sternocleidomastoid muscle (trial using two stimulators with different electrical parameters)

    E. Garcia-Matamoros, A. Moral, F. Jimenez-Colmenero, J.C. Nieto and J Carballo

12. Qualität von Lammfleisch verschiedener Population

    P. Freudenreich

13. The effects of captive bolt stunning on brain function in cattle and sheep

    C.C. Daily, N.G. Gregory, S.B. Wotton

14. Poultry slaughtering procedures

    N.G. Gregory and S.B. Wotton

15. Influence of electrical stimulation on structural mechanical properties of beef

    S. Danchev, D. Tsakov and A. Kostov

16. Intensification of pork production by using effective additives (in Russian)

    L. Tcheshmedjieva and A. Krastev

17. Automatisches System für Nasstoalet der Schlachtkörper von Rinder

    A. Mladenov, A. Popov and A. Iwanov

18. Studies on the technological properties of meat from fattened geese (in Russian)

    K. Kostadinov, ST. Danchev and K. Vasilev

3 Technologies of the refrigeration treatment and storage of meat; cooler design and mechanization; energy conservation

1. Abstracts
2. Computer based design of refrigerating systems for meat plants with flow meat processing (in Russian)

   V.P. Onisnchenko and I.G. Chumak

3. Investigation of the influence of hydroaerosol chilling on physico-chemical and microbiological characteristics of cooked sausages (in Russian)

   O.N. Kalinichenko, M.A. Dibirasulayev, G.A. Balandina, E.L. Noiseyeva and G.Z. Yakubov

4. Intensification of frigorific treatment with application of inter-chamber regeneration of moisture (in Russian)

   A.F. Kryukov, V.V. Burets, V.V. Polunchenko, A.E. Gorbach, E.YA. Fainzilberg band V.M. Kolesnikov

5. Influence of ageing, freezing rate and length of storage on the quality of beef

   L. Müller

6. On the indirect block freezing of warm meat (in Russian)

   V. Dimitrov, TS. Tsvetkov and A. Grozdanov

7. Influence of freezing and frozen storage on the structural and mechanical properties of chicken meat (in Russian)

   M.M. Lalov and M.A.M. Soleman

8. Influence of freezing and frozen storage on the hydrophillic properties of chicken meat (in Russian)

   M.A.M. Soleman and M.M. Lalov

9. Industrial tests of a conveyor freezer for meat and meat packings in a dynamic disperse medium (in Russian)

   ST. Dichev and BR. Bratanov

4 Muscle biology and physiology of post-mortem processes in the muscle; meat and muscle tissue biochemistry; meat morphology and histology; chemical composition of meat; analytical chemistry methods for the evaluation of meat and meat products

1. Abstracts
2. An assessment of the role of muscle biology research in the field of meat science

   R. G. Cassens

3. Quality of quick frozen chicken meat products (in Russian)

   N. Mitrofanov, V. Kraynyaya, N. Balchunas and I. Safronova

4. Food and biological value and medical-biological characteristics of the preserved baby food, made of mechanically boned chicken meat (in Russian)

   E. Stefanova, V. Khlebinikov and L. Khovaeva

5. A study on the food and biological value of low energy ready to cook meat products (in Russian)

   A.V.A.V. Ustinova, E.G. Bobrikova, A.A. Belousov, N.E. Belyakhina, V.I. Edelman, L.I. Soloyova, K.S. Ladodo and B.P. Sukhanov

6. The mechanism of ultrasonic vibration effect on renin extraction (in Russian)

   I.A. Rogov, R.A. Khromova, A.A. Belousov, G.E. Limonov, L.I. Izotova and B.A. Klimova

7. The morphological composition of buffalo carcasses as an indicator of optimum slaughter time (in Russian)

   N.N. Shukyurov and G.L. Solntseva

8. Methods of quantitative evaluation and modelling of raw meat and finished products amino acid balance (in Russian)

   N.N. Lipatov

9. A study on the lipid oxidation during frozen raw sausage storage (in Russian)

   G.L. Solntseva and N.V. Romanova

10. The chemical composition and vitamin content in the meat of arabian camels (in Russian)

    L.F. Karmyshova, V.P. Ilyukhina, G.A. Safronova, G.I. Edelman, M.I. Baburina and L.F. Kanykina

11. The morphological and chemical composition of mutton cuts (in Russian)

    N.N. Shishkina, L.F. Kanykina and T.I. Yurtchenko

12. A physicochemical and sanitary hygienic study on the edible protein prepared form non traditional animal materials (in Russian)

    V.I. Piulskaya, L.I. Stekolnikov, V.Z. Krakova and G.P. Ratchaitene

13. The determination of collagen hydrothermal resistance of beef gullet meat tissue

    I. Górska, T. Szmańko and G. Krasnowska

14. The proteins of squid meat

    I. KoŁodziejska

15. Effect of ionic strength on extractability and electrophoretic picture of proteins in a chicken broiler muscle tissue

    T. Smolińska and W. Kopec

16. Rapid glycolysis test for detection of DC beef in slaughter line

    M. Vada-Kovács

17. Detection of PSE hams by pH₁ and dielectric loss

    M. Vada-Kovács, J. Sebestyén and A. Csiba

18. Physical and chemical quality indexes of Cuban pork

    O. Venegas, G. Andújar and C. Carrillo

19. Schnellmethode für die Bestimung des Wasser-, Kochsalz- und Eiweissgehaltes von Blutplasma

    W. Höpener, H. Krüger and R. Sellner

20. The composition of hog intramuscular lipids

    L. Bastić, V. Djordjević, G. Remberg, M. Bastić, D. Skala, J. Jovanović

21. Studies of some chemical and physical properties of mutton and buffalo’s meat

    K.M. Ibrahim and A.A. El-Dashlouty

22. Estimation of Z-line destruction during muscle reservation

    A.T. Rantsios

23. Fettsäuren im Schweinefett. I. Charakterisierung des Fettsäuremusters bei den schweizerischen Schweinerassen

    A.L. Prabucki, D. Schwörer and J.K. Blum

24. Fettsäuren im Schweinefett. II. Beziehungen zwischen den Fettsäuren im Schweinefett sowie den Mast- und Schlachtleistungsmerkmalen

    D. Schwörer, J.K. Blum and A.L. Prabucki

25. Connective tissue content and arrangement of perimysium in bovine muscles with special emphasis on elastin

    G.K. Totland, D. Ulriksen and E. Slinde

26. Recent advances in the study of myosin and myofibril gel formation

    K. Fretheim, B. Egelandsdal, O. Harbitz and K. Samejima

27. Protein hydrophobocity of extracts of heat treated pork

    C.K. Wilkins

28. Untersuchung zur Analyse tierischer Lebensmittel mittels Irreflexionsanalyse

    M. Altmann, K. Mifek and R. Frühling

29. Relation entre les caractéres du périmysium et ĺa texture de la viande de bouef

    B.L. Dumont

30. Variation de la teneur en fer héminique de la viande de bouef

    J. Bousset and B.L. Dumont

31. Antioxidative properties of alpha-tocopherol in cooked pork

    E.D. Aberle, K. Whang, M.D. Judje and I.C. Peng

32. Evolutions morphologique, biochemique et contractile du muscle intercostales externi du porcs normaux et sensibles à l’halothane au cors de la croissance

    G. Kozak-Reiss, J.P. Gascard, G. Monin, A. Lacourt, P. Lacourt, A. Talmat and A. Mejenes-Qiujano

33. Amino acid composition of 7 Egyptian beef and buffalo by-products

    M. Kamal, E. Youssef, M.K. Farag, A.A. Foad, S.T. Morsi

34. Studies on the quality of meat from pigs, fattened with feed mixtures with an addition of pigskin protein bouillon (in Russian)

    G. Monov, I. Yonova, R. Petkov, A. Durov and P. Dilov

35. Utilisation of the impedance metric method for evaluating meat emulsions stability

    N. Raev and K. Vassilev

36. Influence of defrosting on protein profile of beef (in Russian)

    M. Milev

37. Relationship between the level of some biochemical and hematological parameters in the blood and meat production in cattle and sheep

    T. Makaveev

38. Relationship between polymorphic loci and activity of some enzymes and meat production in swine

    T. Makaveev

39. Study on both the colour and metabolite type of fibres in muscles of lambs at different age

    A. Pinkas and P. Marinova

40. Influence of breed and halothane sensitivity on some traits of pig muscles

    A. Pinkas, P. Marinova, A. Stoykov and G. Monin

41. Comparison de la composition des carcasses et de quelques qualités de viande de buffles et de bovins

    P. Marinova, M. Renerre, A. Pinkas, O. Polihronov and A. Lacourt

42. Studies on the chemical composition of deer meat (in Russian)

    R. Petkov

43. Growth, development and structural characteristics of farm animals’ skeletal muscles (in Russian)

    Y. Petrov

44. A modified spectrophotometric method for the determination of available methionine in meat and meat products (in Russian)

    I. Zakhariev and KH. Yuroukov

45. Investigations on the nutritive value of proteins depending on meat collagen content (in Russian)

    I. Zakhariev, I. Buklova and D. Baikova

46. Steroid receptors and meat quality in ovarioectomized gilts treated with estradiol-17β (in Russian)

    PH. Stanchev, AR. Krastev, N. Nestorov, B. Dineva and G. Dikova

47. Biochemical and histochemmical studies on the muscle tissue of different farm animals and poultry (in Russian)

    G.Uzunov and Y. Petrov

48. Quality of meat from pigs fattened with feed mixtures with an addition of bacterial protein (in Russian)

    G. Monov and A. Djourov

49. Influence of fasting and cholesterol loading on the transport of calcium ions through the sarcolemma membrane (in Russian)

    O. Petkova, G. Uzunov, N. Ivanov and P. Popova

50. Appréciation objective de la stabilité de la couleur de saucissons, produits avec du colorant sanguin pulvérisé

    E. Miteva, D. Gadjeva, N. Nestorov and A. Gakev

51. Structural mechanical and microstructural changes in dietetic poultry semi-products (in Russian)

    T. Bakalivanova, P. Velinov, M. Jikov and M. Lalov

52. Influence of cold storage on some biochemical indices of frozen dietetic poultry semi-products (in Russian)

    T. Bakalivanova, ST. Bakalivanov and S. Mitkov

53. Morphological changes in the muscle tissue upon the heat treatment of sterilised cans of pork and beef

    V. Vladov, P. Velinov and M. Zhikov

54. Morphological investigations on fat and protein emulsion in the dietetic meat production (in Russian)

    G. Dimitrov, P.Velinov and M. Jikov

55. On some indices, related to the medical and biological evaluation of combined meat products with soya isolate ”E 500” (in Russian)

    S. Dryanovsky, A. Cholakova, A. Krastev and ST. Bakalinov

56. The spectra in the UV-region as a criterion for the evaluation of lipid changes during refrigerative preservation of meat

    L. Bliznakova and G. Dimitrov

57. Application of a new method for the determination of free fatty acids in meat lipids

    D. Gadjeva

58. A comparative investigation of hydrolytic and oxidative changes in lard, induced by shortwave irradiation and heating

    D. Gadjeva and E. Miteva

59. Microstructural analysis in meat and meat products studies

    P. Velinov and A. Belousov

60. Untersuchung der Lipide-Veränderung in gefriergetrockneten, Fleischspeisen während der Lagerung

    E. Zwetkova, I. Sachariev, K. Beev and N. Alexiev

61. Changes in lipid fractions during the ripening of fast ripening sausages manufactured using starter cultures

    B. Dineva, L. Piperova, TS. Tsvetkov, A. Krastev and R. Brankova

62. Effects of estradiol and progesterone on the activities of tyrosine aminotransferase and ornithine decarboxylase and the levels of protein in the liver and the muscles of ruminants

    A. Krastev

63. Nutritive value of meat and by-products (in Russian)

    E. Gelencser, E. Petres, E. Horvat and G. Karpaty

5 Meat and meat product microbiology: Microbial contamination of meat and the latter’s hygienic (sanitary) evaluation; microbial characteristics of packaged meat and meat products; microbial characteristics of canned meat, microbial characteristics of meat products; microbial starter cultures, systematics, technology and physiological characteristics

1. Abstracts
2. Microbiology of meat and meat products

   D.A.A. Mossel , J.M.A. Snijders and F.J.M. Smulders

3. Studies on the relation of biochemical, organoleptical and microbiological charateristics of semidry raw smoked sausages with added bacterial starter cultures (in Russian)

   M.M. Mikhailova, V.V. Krylova, V.G. Vasilyev, O.V. Dyomina, G.I. Solodovnikova, I.G. Anisimova, I.V. Lagoda and G.V. Kosareva

4. The microbial content of chilled and partly frozen meat during cold storage period (in Russian)

   N.V. Netsepliaev, N.P. Mazurenko, A.S. Bibikov

5. Microbiological indices of structured protein products (SPP) based on blood plasma (in Russian)

   V.M. Matviytchuk, N.N. Lipatov, I.A. Rogov, E.I. Titov and A.G. Zabashta

6. The study of qualitative and quantitative changes of PSE and DFD meat microflora in relation to its technological utilisation (in Russian)

   J. Budig and E. Nápravníková

7. Einfluss von Starterkulturen auf pathogene Mikroogarnismen

   M. Delényi and K. Incze

8. Hot deboning in Cuba. Microbiological aspects (in Russian)

   C. Valladares, M. Roca and S. Jarres

9. The use of microbial cultures in smoked beef products

   I.I. Timoshtchuk, T.M. Shaposhnikova, V.S. Deniseko, V.P. Krylova, L.A. Bushkova and G.K. Eryomina

10. Observations on taint in gammons

    J.F. Dempster

11. ATP-bioluminescence: a rapid method for the estimation of microbial contamination of meat and meat products

    H. Labots and F.K. Stekelenburg

12. Application of bioluminescence as a rapid method for the assessment of microbial status of the meat

    P. Zeuthen and B. Eriksen

13. Interaction of Lactobacillus sp. – Brochotrix thermosphacta

    J. Fournaud, R. Lauret and J. Sechet

14. Microbiology of pork skin during slaughtering

    P. Colin and C. Lahellec

15. Survival of Campylobacter jejuni in selected gaseous environments

    D.M. Kinsman, M.D. Greenberg and N.J. Stern

16. Rapid counting of Pseudomonas fragi in meats with an Elisa method

    J. Labadie and K. Harhoura

17. Influence of the ways of freezing (one or two-stage) on the microflora in frozen meat (in Russian)

    M. Milev

18. Test for toxicity of micrococci and staphylococci used as starter cultures (in Russian)

    A. Brankova, M. Radeva, M. YulianovaT and Peeva,

19. Species composition of microorganisms of the Micrococcaceae family in veal and pork production (in Russian)

    I. Kaloyanov and G. Monov

20. Dependence between the temperature and duration of enrichment at isolation of Yersinia enterocolitica in meat (in Russian)

    J. Kunev

21. The presence of Streptococcus avium on the surface of the slaughtered poultry (in Russian)

    Y. Gogov

22. Studies on the spread of Y. enterocolitica in slaughter intended animals (in Russian)

    A. Pavlov

23. Studies on the presence of Y. enterocolitica in meat (in Russian)

    A. Pavlov

24. Biochemical properties of strains of Y. enterocolitica isolated from animals and meat (in Russian)

    A. Pavlov

25. Some aspects referring to the storage of freeze-dried bacterial strains used as a starter in the production of meat products (in Russian)

    L. Ivanova and S. Djevizov

26. Studies on the proteolytic activity of isolated from veal psychrophilic microorganisms (in Russian)

    R. Ilieva, M. Donzo and A. Tchmel

27. A study on the antibiotics sensitivity of Pediococcus cerevisiae strains 136 and 167 used as starter culture

    K. Boshkova and ST. Danchev

28. Studies into the possibilities of preparing fast ripening meat products using starter cultures instead of G.D.L.

    R. Brankova, M. Radeva, B. Dineva, A. Krustev and E. Barilska

29. Viability of microorganisms in freeze-dried starter preparations under refrigeration conditions

    TS. Tsvetkov, R. Brankova, M. Yulianova, M. Radeva and B. Dineva

30. Einfluß der technologischen Bearbeitung auf die Mikroflora der gefriergetrockneten Fleischprodukte

    D. Dintschev, E. Zwetkova, K. Beev and N. Alexiev

31. Improvement of the method of raw-dried cured ham production using starter cultures (in Russian)

    R. Kisseva, ST. Djevizov and ST. Danchev

32. Microflora of raw dried beef products manufactured by an accelerated technology

    M. Chakarov and N. Dimitrova

33. Intensified raw dried pork products manufacture using starter cultures. II. Changes in product colour characteristics (in Russian)

    R. Kisseva, S. Danchev, M. Renerre and S. Djevizov

34. Influence of the final temperature on the microflora under meat cold storage (in Russian)

    M. Milev

35. Influence of nitrite on the ultrastructure of Streptococcus faecalis

    T. Attanasova-Assenova and N. Cherepova

6 Meat product technology: Curing; ripening and ageing; mechanical treatment (cooking or sterilisation); smoking; drying; types of meat products; meat product packaging

1. Abstracts
2. A study into the influence of sausage casing porous structure on the mechanism of water transfer and sausage dehydration intensity (in Russian)

   A.V. Lykova, V.K. Mamykin, G.M. Slepykh and I.I. Ivlev

3. A complex study of tripe as a raw material for the manufacture of comminuted meat products (in Russian)

   N.N. Lipatov, I.A. Rogov, E.N. Gherasimtchik, N.G. Krokha, L.F. Mitaseva

4. Cooked sausage production with the use of low pressure during the defreezing, corning, sausage meat preparation and necessary equipment (in Russian)

   N.K. Zhuravskaya, V.I. Ivashov, O.I. Yakushev and L.F. Mitaseva

5. On the composition of some combination products (in Russian)

   F.I. Verkhoturova, M.S. Bidenko and L.S. Baldalinova

6. The evaluation of meat quality in canned skinless frank production in case of combined heat supply (in Russian)

   V.I. Khlebnikov, E.F. Oreshkin, V.N. Makhonina and S.G. Zabashta

7. Substantiation of the formulation of multiprotein component containing brines for cured beef products (in Russian)

   E.F. Oreshkin, M.M. Tashpulatov, G.P. Goroshko and A.S. Bolshakov

8. The development of new canned meats for dietetic therapy of infants (in Russian)

   A.V. Ustinova, N.L. Pavlova, L.F. Karmyshova, N.N. Kozlova, V.T. Kolesnikova, K.S. Ladodo, T.E. Borovik and B.P. Sukhanov

9. Particularities in collagen film structure formation (in Russian)

   V.M. Gorbatov, P.M. Golovanova, N.N. Tuzova, L.R. Makarova, G.M. Yazikova, V.K. Smirnov, I.A. Martemyanova and E.V. Eliseyeva

10. Improving the process of cooked sausage manufacture (in Russian)

    V.M. Gorbatov, E.T. Spirin, V.V. Vagin, N.V. Zavyalov and G.Z. Djamilashvili

11. A study into meats cooking in the environment with a high relative humidity (in Russian)

    S.A. Alexandrov, V.M. Gorbatov, S.I. Sukhanova and L.A. Tsariya

12. Utilization of poultry by-products as a source of ”pre-digested” protein for dietetic and enteric tube feeding (in Russian)

    E. Kudinova, V. Volik, V. Belikov and A. Nesmiyanov

13. Conditions of sterilization of canned mechanically deboned and minced poultry meat (in Russian)

    L. Grunina, G. Chernova, V. Gonotsky and I. Chvanenko

14. Hygienic aspects of liquid smoke

    R. Uherovà, J. Dubravický, V. Smirnov and J. Hrivnák

15. The mechanism of heat and mass transfer of heat during the thermal treatment of sausages (in Russian)

    FR. Pokoný and ST. Marecek

16. Changes in squid meat induced by cooking

    I. KoŁodziejska, Z. Sikorski and E. Myśliwiec

17. Dry livex black and its medical application

    S. Zaleski and A. Malicki

18. Einfluss der Elektrostimulierung auf die Thermostabilität des Kollagens von Rindermuskeln

    E. Pospiech, B. Dzierzyńska-Cybulko, P. Zubielik, K. Bukowski and L. Jarzabek

19. Formation of surface colour of sausages in the process of high temperature smoking

    S. Tyszkiewicz and M. Panasik

20. Assessment of selected functional and technological characteristics of the white livex processed from blood plasma

    ZB. Duda and A. Jarmoluk

21. Utilization of fat, rind, broth emulsion in Brühwurst-type sausages

    R. Santos, E. Cuello and R. López

22. Influence of temperature and rotation on the duration of heat treatment of baby cans on meat and vegetable basis (in Russian)

    J. Querejeta, I. Karadshov, D. Kissimova and G. Manev

23. The rate of penetration of salt into cooked meat

    G. Andújar, H. Herrera and S. López

24. Ausgewählte Aspekte des Vorgarens von Fleisch für die Herstellung von Kochwurst

    A. Baier, P. Zöhrer and F. Boese

25. Herstellung von Bockwurstkonserven in Gläsern

    H. Sielaff, FR. Thiemig and H. Peters

26. Messtechnische Verfolgund des Kutterprozesses

    H.-J. Raeuber, P. Grabein and A. Geißler

27. Curing of mechanically deboned pork

    D. Kołozyn-Krajewska

28. Influence of cold storage and antibiotics on ageing of beef, buffalo and camel meats

    AS. Fahmy and S. El-Kady

29. Control of lipid oxidation in cooked meats

    L.J. Rubin, F. Shahidi and L.L. Diosady

30. Improving the acceptability of mixtures from minced camel meat and some meat substitutes

    S.K. El-Samahy, R.A. Taha, F.A. Salem, SH.A. El-Nemr and M.M. ABD El-Baki

31. Effect of freezing and boiling on mineral content of six Egyptian beef organs

    M. Kamal, E. Youssef, M.K. Farag, S.A. Tolba and M.A. Seleim

32. The substitution of rabbit meat for pork in the formulation of salchichon sausages in Mexico

    J.E. Owen, O.J. Duarte Antondo and N. Gonzalez

33. Colour stability of vacuum skin packed frozen beef

    D.B. MacDougall, N.F. Down and A.A. Taylor

34. The effect of freeze storage on the water-binding capacity of the raw materials of cooked sausage

    E. Puolanne and P. Turkki

35. Alimentation en produits carnés des cosmonautes français préparés en vue des voyages spatiaux par l’urss en 1982 et par les E.-U. en 1985

    M. Catsaras, R. Luigi and D. Grebot

36. Migration of water and fats under meat products heat treatment – influence of meat comminution degree (in Russian)

    J.P. Girard, ST. Danchev and F. Calderon

37. Effects of low sodium chloride levels and sodium tripolyphosphate on the shelf life of temperature abused meat products

    J.N. Sofos

38. Evaluation of oriental high sugar dried pork

    H.W. Ockerman and J.C. Kuo

39. Time of entry of metal contamination into a comminuted meat product

    H.W. Ockerman and B. Boesel

40. Morphologische Grundlagen der Kochstreichwurst

    K. Katsaras, H. Linke and G. Hammer

41. Wasseraktïvitäts-(aw-) Verminderung bei Leberwurst

    G.F. Hammer and F. Wirth

42. The influence of different non-meat proteins on the heat gelling properties of various meat protein fractions

    J. Jongsma and H. van Pijkeren

43. Effect of hot-boned pork on the keeping quality of fresh sausages

    I. Guerrero Legarreta, W.R. Usborne, G.C. Ashton

44. Modelling of simultaneous transport of heat, moisture and sodium, chloride and hydrogen ions during meat emulsion cooking

    G.S. Mittal

45. Einfluss des Eiweisskonzentrats aus Weizengluten auf die technologischen Eigenschaften der Füllmasse und den biologischen Nährwert des Fertigprodukts bei Brühwürsten

    K. Vassilev and K. Kostov

46. Influence of heat treatment on the enzymic hydrolysis of proteins in meat (in Russian)

    H. Yukurov, I. Zakhariev, M. Peshevska and S. Petrova

47. A method for depositing a thin layer coating on carcass meat

    A. Mangarudov, A. Ivanov, N. Dimitrova and L. Bliznakova

48. Prolongation of the freshness of meat and meat products

    L. Bliznakova, N. Dimitrova, A. Mangarudov and A. Ivanov

49. Vacuum packaging of meat products (in Russian)

    L. Kisselyova, A. Popov, M. Litvinenko and S. Blagoeva

50. Studies on making recipes and technologies for dietetic meat cans production (in Russian)

    G. Dimitrov, G. Manev, A. Daskalova, V.L. Vladov and GR. Valev

51. Cooling of smoked and cooked sausage (in Russian)

    M. Tantikov and M. Vassilev

52. Experiments under industrial conditions on the utilization of prerigor beef in cooked sausage production

    A. Grozdanov, R. Todorov, N. Dilova, N. Domimtrova, A. Gakev, N. Trifonova annd R. Kareva

53. Development of new products, sterilized canned ready-to-cook meats, intended for school nutrition

    A. Daskalova, A. Krustev, V. Vladov, G. Dikova and T. Tomova

54. Studies on the application of a protein-fat emulsion in the manufacture of Goose liver pastes (in Russian)

    A. Daskalova, R. Nikolova, P. Velinov and M. Jikov

55. Improvement of combined meat products amino acid composition (in Russian)

    D. Kyossev, M. Popivanova, N. Petrova, S. Danchev and V. Shnekel

56. Untersuchung der funktionellen Eigenschaften des Eiweisskonzentrats aus Weizengluten als Zusatz zu Brühwürsten

    K. Vassilev, K. Kostov, D. Baldschiev and A. Krasteva

57. Technologische Untersuchungen des maschinell entknöchelten Hühnerfleisches unter Berücksichtigung seiner Anwendung bei der Herstellung von Brühwürsten

    K. Vassilev, D. Glavtschovski, K. Kostov and S. Dantschev

58. Factors affecting the colour formation in pork matured in the abscence of nitrite and nitrates

    M. Bellati, G. Parolari and R. Virgili

7. Mechanisation and automation of meat processing: Meat Rheology upon comminution; programming recipes for meat products and controlling their quality; automation and programming of the process of meat processing

1. Abstracts
2. Rheological apparatuses and their application in studying meat changes during refrigerated processing and storage (in Russian)

   N.A. Golovkin and S.A. Yevelev

3. Metrological support of automated systems of controlling technological processes (ASUTP) as a factor of improving the efficiency of cooked sausage production (in Russian)

   S.I. Sukhanova, A.F. Savtchenko and V.I. Uskov

4. Sausage structure and colour formation in case of vibromixing (in Russian)

   G.E. Limonov, L.V. Smirnova, A.A. Belousov and V.V. Avilov

5. Studies into the temperature humidity fields in smoking ovens for raw smoked sausages (in Russian)

   A.F. Savtchenko, S.I. Sukhanova, I.G. Babanov, A.M. Brazhnikov and A.I. Minayev

6. Mathematic modelling of the conic indenter immersion into viscous-plastic media (in Russian)

   V.D. Kosoj, V.A. Karptychev, A.V. Gorbatov, Yu.V. Koltypin, V.F. Shirikov and A.A. Dadunashvili

7. Interindustry balance of power consumption for meat production (in Russian)

   A.M. Brazhnikov and O.V. Bolshakov

8. Efficient utilization of secondary heat energy resources at meat packing plants (in Russian)

   S.I. Nozdrin and G.S. Rudenko

9. Ways of optimizing heat production in technological processes of the meat industry (in Russian)

   S.I. Nozdrin and G.S. Rudenko

10. On beef structural changes durin g heating. Part I (in Russian)

    E.F. Oreshkin, M.A. Borisova, G.S. Tchubarova, S.B. Korovkin, Yu.G. Kostenko and I.I. Kasyanenko

11. On the conformational changes in beef during heating (in Russian)

    E.F. Oreshkin, M.A. Borisova, G.S. Tchubarova, E.A. Permyakov and E.A. Burstein

12. Changing structure-mechanical properties of beef’s tissue in conditions of vacuum mechanical processing by salting (in Russian)

    V. Ivashov, V. Andreenkov, B. Duydenko, V. Ilyinkh and O. Yakushev

13. Mathematic modelling of high-speed processes of flesh bone products cutting

    V. Ivashov, B.N. Duydenko, V.A. Andreenkov, A.M. Iskandaryan, S.V. Slavushchev and A. Tochek

14. Specific features of meat grinding process with curved edges knives (in Russian)

    I.A. Rogov, T.V. Chizhikova, G.A. Martynov and A.F. Savchenko

15. Microwave tempering of frozen beef and pork blocks. The apparatus for process implementing. (in Russian)

    I.A. Rogov, A.F. Malyutin, V.V. Miklashevsky, Yu.A. Kopylova and M.A. Vanvoller

16. The application of peristaltic principles in the meat industry (in Russian)

    V.M. Gorbatov, A.Yu. Gavrilenkov, A.V. Gnoyevoy and V.M. Chesnokov

17. The application of vibroequipment to intensify cooked sausage processing (in Russian)

    V.M. Gorbatov, A.Yu. Gavrilenkov, A.V. Gnoyevoy and V.M. Chesnokov

18. The effect of collagen communition on the rheological properties of sausages (in Russian)

    M. Sadowska and J. Rudzki

19. Entsehnung von stark bindegewebshaltigen Fleischteilen mit hilfe eines speziellen Separierschneidsazes (in Russian)

    FR. Thiemig and H. Sielaff

20. A vertical and horizontal meat products shifts unit in the process of drying in a conditioning chamber (in Russian)

    I. Pionov, I. Ivanov, K. Kuyumdjiev, N. Khodikyan and I. Orashakov

21. A smoke generator with automatically adjustable smoke generation process (in Russian)

    I. Pionov, O. Marinossyan, K. Kuyumdjiev, N. Nenchev and N. Hodikyan

22. An intensified heat conditions steam cooking chamber for smoked and cooked sausage and meat products (in Russian)

    A.Mladenov

23. Automated system for thermal treatment of boiled meat products without casings

    A. Popov, A. Mladenov and M. Chakarov

8 Sensory (Organoleptic) evaluation of meat and meat products and controlling their quality: Physiology of the sensory apparatus of man and training panel members; automated instruments for the quality analysis of meat and meat products, automated systems for controlling the quality analysis of meat and meat products

1. Abstracts
2. Physico-chemical, biological and structural characteristics of combination ground meat products with vegetable proteins added (in Russian)

   T.A. Rudintseva, A.A. Belousov, G.A. Safronova, N.A. Novikova, V.V. Avilov, B.P. Sukhanov and N.G. Tsareva

3. A study into the qualities of raw-smoked sausages as related to the use of animal proteins (in Russian)

   I.G. Anisimova, M.M. Mikhailova, V.V. Krylova, G.I. Solodovnikova, O.V. Dyomina, I.V. Lagoda and G.V. Kosareva

4. Functional properties of meat paste-like products as effected with the globulin fraction of soy beans (in Russian)

   V.B. Tolstoguzov, V.T. Dianova, N.G. Krokha, E.S. Strashenko and S.G. Bushueva

5. Modification of flavour of bovine blood plasma dried preparations

   W. Uchman, K. Krysztofiak and P. Konieczny

6. Influence of the use of different dried plasma preparations on sensory properties of some meat products

   W. Uchman, P. Konieczny and K. Krysztofiak

7. Influence of blood plasma on the changes of the ham colour during storage (in Russian)

   ZB. Dolyatowsky

8. Effect of cooling on beef quality (in Russian)

   M. Garcia, M. De Jesus Andudi, C.S. Abrçu and E. Gonçales

9. Sensory qualification of meat products

   J. Czeglédi-Jankó, ZS. György, V. Mihàlyi and I. Csapó

10. Training of judges for the sensory evaluation of cured meat products

    H. Herrera and G. Andújar

11. On the utilization of some protein additives in meat products

    D. Pérez and M. Linares

12. Bewertung und Klassifizierun von Schweineschlachtkörpern

    K. Ender

13. Einsatz des Additives ECP in Fleischerzeugnissen aus zerkleinertem Material

    E. Scharner, P. Hofmann and G. Schiefer

14. Boar taint in Belgian landrace pigs in relation to the androstenone content

    H.F. De Brabander, R. Verbeke, P. Dirinck and M. Casteels

15. Sensory and biophysical properties of pork

    S. Fjelkner-Modig, J. Persson and E. Tornberg

16. Saucisses de type Francfort á base de protéines végétales: Stabilité et coloration de l’émulsion

    P. Noel, R. Goutefongea and J.P. Semur

17. Qualités organoleptiques des viandes de porcs croisés Large White x Chinois

    C. Touraille, G. Monin and C. Legault

18. The effect of non-fat dry milk on sensory quality and some physical properties of cooked sausage

    P. Turkki and J. Sarkki

19. Improvement of sausage colour by addition of beef juice

    F.A. Salem, H.K. El-Manawaty and A. Khazbak

20. A new apparatus and method for determining meat tenderness (in Russian)

    I. Zakhariev and N. Dimitrova

21. Medical and biological evaluation of combined meat products with input of wheat gluten (in Russian)

    A. Tcholakova, A. Krustev, ST. Bakalivanov and G. Dryanowsky

22. Research on some technological and sensory properties of meat pigs fattened with containing sterilized scrap rations (in Russian)

    G. Lalov, D. Katsarov and ZL. Trendafilova

23. Sensory texture profile of some meat products (in Russian)

    ZL. Trendafilova and I. Yotov

24. Elaboration of objective criteria in round raw sausage manufacture (in Russian)

    N. Tyutyundjiev

25. A study on the influence of ‘Tvestostabyl -B’ on the colour, amount of free nitrites and possibilities of raw-dried sausage manufacture with reduced nitrate amount (in Russian)

    I. Baychev

26. Studies on and results of the application of a combined protein preparation in sausage manufacture (in Russian)

    N. Tyutyundjiev, M.Chernev and Z. Tsaneva

27. Remote measurement of lard thickness of slaughter pigs carcasses (in Russian)

    A. Mangarudov and G.Terziyanova

28. Intensification of turkey meat production by using effective additives (in Russian)

    V. Todorova, N. Sedloev, N. Nestorov and A. Krusten

8 Round Table

1. Round Table 1 The contribution of small species to meat production in the developing countries

   J.E. Owen and L. Ditchburn

2. Round Table 2 L’utilisation des cultures starter dans la fabrication des saucissons à longue maturation: Techniques de preparation, Étuvage, séchage et maturation

   P. Baldini

3. A selected considerations on sensory evaluation and instrumental systems for the analysis and quality control of meat and meat products and on additives in use by the meat industry

   Z. Duda

4. Qualitätsveränderungen der Inhaltstoffe des Mechanisch Entbeinten Fleisches (MEF) in Abhängichkeit von den Aufbewahrungsbedingungen

   L. Jankiewicz, J. Mroczek, M. Slowinski and S. Wasilewski

5. Die katalytische Wirkung des Nitrosylhämoglobins bei der Lipidoxydation

   L. Jankiewicz and A. Rutkowski

6. Round table, Abstracts