1995

1. Table of contents, additional information

1. OPENING SESSION

1. Global issues impacting demand for meat

   Eleanor Clift

2. GENERAL INDUSTRY SESSIONS

1. Life cycle of an issue: The food safety story

   L.R. Heinze

2. Eating in America today: Nutrition implications for the meat industry

   C. Schweitzer and M.K. Young

3. A strategy for the future: Regaining market share through new product development

   I. Livingston and M. van Luling

3. TECHNICAL BREAKOUT SESSIONS

1. Risk, reality and inspection reform

   J.P. Boyle

2. Detection methodologies for microbes and chemicals

   R.A. Carnevale

3. HACCP: Industry versus government

   T.C. Jackson and H.R. Cross

4. Food safety risk analysis: A global issue

   S.C. Hathaway

5. Human susceptibility and pathobiology

   M.E. Potter

6. “Residue avoidance” in the Netherlands: An overview

   C.C.J.M. van der Meijs

4. CLOSING SESSION

1. Ready, blame, fire… Myths and misses in marketing

   I. Blumenthal

TABLE OF CONTENTS

1. NUTRITION & MEAT QUALITY

1. The meat we eat: Notions of quality for today and tomorrow

   D. Lister

2. International beef and pork quality audits

   J.B. Morgan, G.C. Smith, S.W. Neel and K.E. Belk

3. Iron in meat: Effect of cookware

   H.C. Brittin

4. Blood sausage (“Morcilla”) as a highly acceptable iron fortification vehicle for infant feeding

   M.R. Molina and J. Rosado

5. Contribution of raw and processed pork meat to the Spanish intake of fat and essential amino acids

   M. Reig and F. Toldra

6. Meat consumption and serum lipids and lipoproteins in Man ECAL Group

   P.T. Garcia

7. Is there any difference in triglyceride species and fatty acid composition of serum and hepatic lipids between rats raised with diets containing beef tallow and those with vegetable oils?

   T. Ito, S. Kawahara, K. Inoue and S.A. Hirai

8. Protein mixtures for meat products

   Z. Šimkevičienė and D. Kažemėkaitytė

9. Promising method of premilinary treatment of meat raw materials designed for dietetic nutrition products

   N.N. Lipatov and A.B. Lisitsyn

10. Evaluation of processed meats using rat Bioassay, in vivo and in vitro protein digestibility techniques

    A.S. Babji, M.N. Ismail, L. Selvakumari, M.S. Jamaliah, M.Y. Seri Chempaka and M. Nor Hazila

11. Palatability traits of emu meat

    L.D. Thompson, D.R. Daniel, L.C. Hoover, M.F. Miller and C.R. Adams

12. Restaurant consumer acceptability of of grilled emu steak

    L.C. Hoover, C.R. Adams, L.D. Thompson and C.K. Wu

13. Nutrient content of cooked ostrich meat

    C.A. Morris, S.D. Harris, S.G. May, R.K. Miller, D.S. Hale, J.T. Keeton and J.W. Savell

14. Carcass tissue distribution and composition of the lean meat from kids fed an iron supplemented diet

    J.F.F. Zapata, N.N. Barros, N.M.S. Vasconcelos and I.F. Moura

15. Diet effects on carcass traits, composition and palatability of young goats

    J.M. Harrelson, D.D. Johnson and C.H. McGowan

16. Composition and sensory traits of bison meat

    P. Berge, B. Picard, C. Touraille and D. Micol

17. The effect of sex type and age on fatty acid composition of intramuscular lipid of loin muscle of Javan Rusa (Cervus timoriensis) deer and its relation to palatability

    R. Sookhareea, D.G. Taylor, G. McL. Dryden, R.K. Tyme, W.R. Shorthose and T. Larsen

18. Meat quality of wild boars – metabolism post mortem and hygiene

    F. Schwaegele, H. Hecht and L. Kroeckel

19. The quality of rainbow trout fillets as affected by feeding fish different dietary formulations

    H.W. Ockerman, T. Lesiow and K. Dabrowski

20. Nutritional profile of sturgeon meat

    M. Manfredini, A. Badiani, P.P. Gatta, N. Nanni and S. Stipa

21. Cholesterol content in different meats

    P.T. Garcia, J.J. Casal, C.A. Margaria and N.A. Pensel

22. Lipids from lamb meat

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

23. Lipids in lean beef

    P.T. Garcia, J.J. Casal, N.A. Pensel and C.A. Margaria

24. Comparision of some fat quality attributes of Japanese and Australian beef

    A. Yang, T.W. Larsen and R.K. Tume

25. Beef meat quality in Japan

    V.H. Powell and K. Ozutsumi

26. Eating quality of low fat beefburgers containing fat replacing functional blends

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

27. The effect of fat level on textural characteristics of low-fat emulsion type meat products

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

28. In search of a shear-test check material for meat

    J.S. Eastridge and M.B. Solomon

29. Rationale for consumer preferences for different degrees of doneness of beef strip steaks

    J.F. Savell, S.J. Boleman, S.L. Boleman, W.W. Morgan, R.K. Miller and J.W. Savell

30. Use of quality control panel for evaluation of colour of fresh pork loin and the correlation between the panel’s evaluation and meat quality traits

    M. Andersson, J. Godt and S. Støier

31. Immunocastration – A strategy to produce “taint-free” high quality pork from intact boars

    V. Boghossian, D. Hennessy, J. Mosbey, L. Salvatore, L. Sali, P. Jackoson, J. Reynolds and R. Mawson

32. Effect of castration on some physicochemical and lipid characteristics of m.L.dorsi fay depots with different anatomic localisation in Hoggets

    V. Banskalieva, P. Marinova and A. Angelov

33. Boar taint: Androstenones or skatole? A Review

    A.M. Pearson, R.L. Dickson, T.W. Hill and D.W. Holtan

34. Improving the value of cull beef cows with somatotropin treatment

    D. Mulvaney, W. Mikel, W. Jones, T. Vosen, R. Kelley, W. McElhenney, J. Bannon and A. Simpkins

35. Comparision of sensory and meat processing characteristics from finished beef with and without rbST treatment during the stocker and finishing phases

    D.F. Ellis, R.W. Rogers, T. Althen, R. Vann, C. Stine, P.C. Coggins, J. Carpenter and R. Li

36. Effect of clenbuterol on fatty acid and physicochemical composition of M. longissimus dorsi in hoggets

    P. Marinova, V. Banskalieva and A. Angelov

37. Altered maturation rate of muscle and adipose postnatally in progeny resulting from in utero manipulation of embryonic growth

    R. Kelley, S. Jungst, W. Mikel, W. Owsley and D.R. Mulvaney

38. Meat quality of Charolais and Nelore (Bos indicus) cull cows

    L. Muller, Z.V. Perobelli and J. Restle

39. A within-litter comparison of the growth performance, carcass characteristics and meat quality of halothane carrier and negative pigs at three slaughter weights

    L.M. Leach, M. Ellis, D.S. Sutton, F.K. McKeith and E.J. Wilson

40. Influence of scalding and skinning combined with hot and cold boning on some quality characteristics of pork meat

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

41. The effects of adverse handling of pigs on farm and at the abattoir on meat quality

    D.N. D’Souza, G.A. Eldridge, R.D. Warner, B.J. Leury, F.R. Dunshea and H.M. Knowles

42. Influence of biologically active preparations on resistance and biochemical parameters of animals during stress

    V.I. Ivashov, V.Yu. Tatulov, L.L. Bortkevich, L.F. Karmyshova, T.M. Ilyina and T.V. Kosacheva

43. New low stress system for pig slaughter: Effect on pig behaviour and meat quality

    P. Barton Gade, L. Blaabjerg and L. Christensen

44. A comparative analysis of the diagnostic methods for stress sensitivity in connection with the fresh meat quality

    M. Koćwin-Podsiadla, J. Kuryl, W. Przybylski, S. Kaczorek, E. Krzęcio and I. Tyszkiewicz

45. The effect of outdoor-rearing on carcass composition, technological and sensory meat quality in cross-bred pigs with Yorkshire ot Duroc as terminal sire

    A.C. Enfält, K. Lundström, I. Hansson, N. Lundeheim and P.E. Nyström

46. Glycolytic potential and meat quality in crossbreed pigs of different genetic groups

    W. Przybylski, M. Koćwin-Podsiadla, S. Kaczorek, E. Krzęcio, J. Naveau and I. Tyszkiewicz

47. Meatiness and qualitative meat properties of Croatian crossbreeds and Hypor pigs

    G. Kralik, A. Petričević and G. Kušec

48. The effect of neonatal dietary cholesterol on tissue cholesterol and characteristics of growing pigs selected for high or low serum cholesterol

    T.L. Abbott, J.W. Savell, W.G. Pond and W.W. Morgan

49. The carcass and meat characteristics of Chiana young bulls reared with two energy levels

    S. Gigli, A. Carretta, S. Failla and M. Manfredini

50. Impact of Angus bulls selected for marbling using expected progeny differences on progeny growth and carcass traits

    J.D. Arseneau, R.S. Sand, D.L. Prichard and R.L. West

51. Changes in the carcass composition of intensively fed German Fleckvieh bulls and steers

    C. Augustini and W. Branscheid

52. Effects of breeds and rationing concentrates on lambs subcutaneous adipose tissue quality

    I. Legrand, C. Denoyelle and Y. Quilichini

53. Effect of feeding level on carcass composition in lambs of local sheep breeds

    Z. Shindarska, P. Marinova and E. Raicheva

54. Effects of different poultry viscera by-products (rendering, acidulation and fermentation) on feed consumption, daily gain and feed: Gain ratio of broilers during a 4-6 week feeding period

    L. Deng-Cheng and H.W. Ockerman

55. Chemical composition of broiler carcass influenced by different levels of protein and pesticide

    I. Zia-Ur-Rahman, U. Haq and N. Fatima

56. Effects of feeding protected lipids on the chemical and physical structure of lofted beef fat

    S.K. Gulati, T.W. Scott, J.R. Ashes, J.C. Rich and A.C. Rich

57. Increased consumption of protein decreases body weight and fat preference

    J. Hamilton

58. Exopeptidase activity in micro-organisms isolated from dry-cured sausages

    Y. Sanz, R. Vila, A. Feria, J. Flores and F. Toldra

59. Technology and nutritive value of Chinese mushroom-sausage

    Y. Wu, X. Zhou and D. Wang

60. Effect of unsaturated oils on lipid composition of M. triceps brachii in fattened pigs

    V. Tsvetkova and G. Dimitrov

2. VALUE BASED MEAT MARKETING SYSTEMS

1. Values based marketing systems: Technology implementation

   J.C. Forrest

2. Technological status of value based marketing

   E. Kallweit

3. Impact of value-based marketing on international trade

   L. Hatamiya

4. Value based marketing: An opportunity to compete from the perspective of a U.S. pig farmer

   K. Doyle

5. Value based marketing of beef – A packer perspective

   J. Lochner

6. Value based marketing in the beef sector

   J. Maddux

7. Carcass tracking, computer-assisted vision grading as tools for value-based marketing

   W.G. Fielding

8. The federation of Danish pig producers & slaughterhouses

   A.T. Fensvig

9. Pricing and grading in Livestock and meat: Economic issues

   W.D. Purcell

10. Estimation of lean meat in hams by means of TOBEC

    P. Walstra and B. Hulsegge

11. Determination of live body composition of swine using bioelectrical impedance technology

    M. Marchello, W.D. Slanger and H.C. Lukaski

12. Predicting beef carcass subprimal weight and value with electromagnetic scanning and USDA yield grade

    L.R. Weide, C.R. Clakins and T.L. Wheeler

13. A computerized economic model to calculate beef carcass value from electromagnetic scanning

    C.R. Calkins, D.E. Burson and T.M. Guest

14. Comparision of ultrasound based grading technologies

    J. Novakofski, W.D. O’Brien, F.K. McKeith, T.R. Carr, J. Jensen, I. Hein, D.F. Parrett, J.F. Greenleaf, E.J. Feleppa, S. Flax and L. Solomon

15. Prediction of beef carcass yield using whole carcass viascan

    D.M. Ferguson, J.M. Thompson, D. Barrett-Lennard and B. Sorensen

16. Vision image analysis for on-line colour measurements on pork loins

    T. Nielsen

17. Measurement of lamb muscularity from lateral photographs

    R.W. Purchas, A.Y. Abdullah and A.S. Davies

18. Application in the meat industry of velocity of sound to predict beef carcass composition

    C. Denoyelle, A. Fisher and Y. Quilichini

19. Predicting meat quality of beef Longissimus muscle using elastography

    R.K. Miller, M.S. Rubio, J. Ophir, A.D. Whittaker, G. Emesih, H. Ponnekanti, I. Céspedes and D.S. Hale

20. Elastography to predict pork quality

    R.K. Miller, M.S. Rubio, A.D. Whittaker, J. Ophir, G. Emesih, Y. Huang, I. Céspedes and D.S. Hale

21. Skeletal muscle characteristics for an objective evaluation of marbling and granulation

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

22. Examination of on-line measuring methods for suitability for predicting sensory quality of chilled turkey breast muscles

    K. Troeger and K. Meiering

23. Classification of beef tenderness from NIR reflectance measurements of M. longissimus dorsi samples by discriminant analysis

    K.I. Hildrum, T. Næs and T. Frøystein

24. Quality estimation of pork muscles using the complex index

    A.B. Lisitsyn, V.I. Lyubchenko, G.P. Goroshko and V.A. Andreyenkov

25. Beef carcasses – Grade or describe?

    W.R. Shorthose

26. Effect of breed type, sex class and antemortem evaluation of yield grade on carcass components of market lambs

    K.D. Fritz, M.D. Menzies, S.L. Boleman, J.W. Savell and C.L. Skaggs

27. Carcass and offal characteristics of goats of different breed types and feeding regimens

    J.S. Oman, D.F. Waldron, D.B. Griffin and J.W. Savell

28. Comparision of accuracy of different methods of assessment of pork carcass meatiness

    W. Dimke, K. Borzuta, T. Piechocki, E. Grzeskowiak, J. Strzelecki and A. Borys

29. Alternate carcass locations used to predict pork four lean cuts at varying trim levels

    S.D. Harris, R.K. Miller, D.W. Grams, J.C. Forrest, E.P. Berg, J.W. Wise, A.L. Schroeder and J.W. Savell

30. Growth, composition and palatability of calf – or yearling – fed cloned steers

    J.J. Harris, D.K. Lunt, J.W. Savell, W.L. Mies and S.B. Smith

31. Communicating retail value in the marketplace II: Pork and lamb cards software packages

    C.L. Lorenzen, J.P. Walter, A.M. Martin, D.B. Griffin, T.R. Dockerty, H.K. Johnson and J.W. Savell

32. Essential factors of operative level production control in integrated meat plants

    P. Turkki

33. Creating links between science and industry in market economy in Russia

    A. Lisitsyn, I. Tchernoukha and O. Lugar

34. Mathematical optimal choice models system sausages assortment

    L.V. Antipova, N.M. Iliena, S.S. Kulnev, O.K. Peshehonova, A.V. Sitnikova and N.V. Sitnikova

35. The automated informational – Expert systems to determine priorities of meat industry development

    A.N. Bogatyrev and O.A. Maslennikova

36. Evaluation of pig carcasses produced in Estonia by ZP-method

    M. Rei and V. Kirikall

37. International organic livestock and meat

    D.M. Kinsman

38. Effect of medical costs on growth performance and carcass characteristics of steers of beef cattle

    S.L. Boleman, W.W. Morgan, N.C. Tipton, J.W. McNeill and J.W. Savell

3. MEAT PREPARATION, PRESERVATION & PACKAGING

1. Irradiation preservation of fresh meat

   D.G. Olson

2. Occurence of Campylobacter spp in Northern Ireland meat and their typing using RFLP-PCR

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

3. Characterisation of Salmonella spp isolated from pork and chorizo (fermented sausage) in Mexico City

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

4. Characterisation of Listeria monocytogenes from pigs and pork as a slaughterhouse using random amplification of polymorphic DNA; A pilot study

   A.M.G. Van Den Elzen, C.C.M. Klaassen, P. Voskamp and J.M.A. Snijders

5. Microflora evolution during aging and spoilage of beef in Mexico City’s supermarkets

   M.L. Pérez Chabela, G.M. Rodríguez Serrano, P. Lara Calderón and I. Guerrero

6. Measuring the growth of Pseudomonas meat spoilage bacteria on surfaces

   K.J. Coates, R.K. Luke and P.R. Widders

7. Effect of bacteriocin producing starter cultures on survival of Listeria monocytogenes in a pepperoni model system

   H.J. Andersen, A.S. Christensen, B. Jelle and L.B. Jørgensen

8. Effect of selected microorganisms on dry fermented sausage volatiles

   E. Hierro, L. de la Hoz and J.A. Ordoñez

9. Plasmid profiles as a means of differentiating Salmonella and Campylobacter from the meat of poultry

   V. Atanassova and C. Ring

10. Method for the quantitative determination of ivermectin in meat and liver by HPLC and pre-column derivatization

    H. Koch and D. Guggisberg

11. Standardized microbial sampling and testing procedures for the beef industry

    E.A.E. Boyle, K.J. Karr, C.L. Kastner, J.L. Marsden, R.K. Phebus, R.K. Prasai and C.M. Garcia Zepeda

12. Microbiological assessment of dehydrated edible restaurant waste (DERW) and feces from swine fed diets containing different amoungs of DERW

    M.E. Rivas, J.H. Brendemuhl, D.D. Johnson and R.O. Myer

13. Hydrolysis of the slaughter cattle blood by yeast proteases of Saccharomyces type

    A.D. Nekhliudov, A.B. Lisitsyn, N.B. Fiodorova, A.N. Ivankin, R.A. Khromova and E.A. Yevstafieva

14. Contamination of spices used in meat processing with toxigenic moulds and ochratoxin A

    M. Škṙinjar, G. Dimić and M. Danev

15. Heterologous expression of piscicolin 61, a bacteriocin from Carnobacterium piscicola LV61, in Lactobacillus sake LB706-X

    A. Holck, U. Schillinger, I. Sæterdal and L. Axelsson

16. A predictive model: Listeria in South African produced ham

    S.M. Vorster, P.L. Steyn, G.L. Nortjé and R.P. Greebe

17. Effect of sodium propionate on toxin production be Clostridium botulinum type A in beef treated by combined processes involving irradiation

    M.P. Suárez-Rebollo, H.R. Rodríguez, M.O. Masana, M.M. Gallinger and J.A. Lasta

18. Survival and injury of Listeria monocytogenes, Listeria innocua and Listeria ivanovii in ground pork following electron beam irradiation

    R.R. Tarté, E.A. Murano and D.G. Olson

19. Palatability, color and product life of low-dose irradiated beef steaks

    S.E. Luchsinger, D.H. Kropf, C.M. Garcia Zepeda, J.L. Marsden, S.L. Stroda, M.C. Hunt, E. Chambers IV, M. Hollingsworth and C.L. Kastner

20. A study of the structural-mechanical properties of pork treated with gamma rays and phophoroorganic pesticides

    S. Dragoev, K. Valkova and K. Wassilev

21. Quality characteristics and sensory evaluation of meats irradiated under various packaging conditions

    E.A. Murano, P.S. Murano and D.G. Olson

22. Palatability, color and product life of low-dose irradiated raw ground beef patties

    S.E. Luchsinger, D.H. Kropf, C.M. Garcia Zepeda, J.L. Marsden, S.L. Stroda, M.C. Hunt, E. Chambers IV, M. Hollingsworth and C.L. Kastner

23. Changes in gamma irradiated canned beef during storage: Changes in bacterial counts

    F.A. Salem, K.M. El Sahy, A.H. Rady, A.I. Hammad and H.M. Badr

24. Evaluation of a commercial hot water decontamination cabinet

    P. Vanderline, B. Shay and D. Brett

25. Fate of L. monocytogenes, E. coli O157:H7 and Salmonella spp during commercial thermal processing of cured meat products in Greece with or without sodium lactate

    D. Sergelidis, A. Abrahim and C. Genigeorgis

26. Reduction of microbial populations in high and low fat beef trim in response to surface flaming

    T.R. Vosen, W.B. Mikel, S. Dale, D.E. Conner, J.S. Kotrola, W.R. Jones and W.H. Gregory

27. The effect of cold incubation on the heat resistance of a Streptococcus strain and of a Pseudomonas strain isolated from the core of cooked meat products made from coaresly ground pork

    E. Petäjä and E. Puolanne

28. Effect of freezing time on fat and water holding capacity of pork

    M. Honkavaara

29. The effect of precise temperature control in refrigerated containers on the extension of shelf life in chilled meats

    G. Zeidler, S. Harel, R. Flocchini and A. Duncan

30. Effect of lactic acid sprays on surface microflora of goat carcasses

    R.N. Borpuzari and T. Borpuzari

31. Effect of sodium acetate and citric acid on growth of L. monocytogenes and sensory properties of pork sausage

    S. Qvist, L. Vognsen and P. Zeuthen

32. Reduction of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella typhimurium during storage on beef sanitized with fumaric, acetic and lactic acids

    R.K. Podolak, J.F. Zayas, C.L. Kastner and D.Y.C. Fung

33. Sodium lactate, sodium citrate, sodium acetate and sodium propionate effects on the sensory, microbiological and chemical characteristics of vacuum-packaged ground beef

    J.V. Maca, R.K. Miller and G.R. Acuff

34. Preservation of meat products with a lactic acid bacteria cultive – FloraCarn L-2

    L. Andersen

35. Effect of micrococcal monoculture on certain quality – indicating characteristics of raw-dried sausage

    R.N. Borpuzari and K. Boschkova

36. Studies on characteristics of raw cured meat product (Si-Raw) fermented with lactic acid bacteria

    M.T. Chen and Y.S. Lin

37. Prophylactic measures in order to reduce contamination of pig carcasses with Yersinia enterocolitica during slaughter

    T. Nesbakken and E. Borch

38. Commercially prepared retail cuts of beef and lamb with an extended shelf-life

    V. Boghossian, R.F. Mawson, M.J. Coventry, P. Drew and M.W. Hickey

39. The hygienic efficiency of two New Zealand beef dressing lines

    R.G. Bella and B.B. Chrystall

40. Influence of ageing treatment on the bacterial quality of South African Springbok

    E.M. Buys, J. Kruger and G.L. Nortje

41. Effects of distribution and display gas mixtures on shelf-life of ground beef in dynamic gas exchange modified atmosphere packaging systems

    C-P. Ho, K.W. McMillin and N-Y. Huang

42. Emerging concepts for food safety

    L. Leistner

43. Quality management programs to assure meat safety in Australian domestic and export abattoirs

    D.J. Brett

44. Risk factors for sporadic Yersinia enterocolitica infections in Norway: A case-control study

    G. Kapperud, S.M. Ostroff, T. Nesbakken, L.C. Hutwagner, N.H. Bean, J. Lassen and R.V. Tauxe

45. Reduction of product hazard by using starter cultures in raw fermented sausages

    F.K. Stekelenburg and E.J.C. Paardekooper

46. Effects of ultrasound and convection cookery to different endpoint temperatures on beef Longissimus and Pectoralis muscle cooking and sensory properties, shear force and microscopic morphology

    F.W. Pohlman, M.E. Dikeman, J.F. Zayas, J.A. Unruh, D.H. Kropf and S. Stroda

47. Heat inactivation of Listeria monocytogenes in sous vide cooked beef prepared at rising temperatures

    T.B. Hansen, G. Brandt and S. Knøchel

48. Investigation of the use of Elisa as a rapid assay indicator for verification of cooking temperature endpoint for meat products

    C.A. Morris, J.T. Keeton, I.R. Tizard, A.D. Chinnah and J.W. Savell

49. Effect of the heating rate on the thermal inactivation of Enterococcus faecium in cured pork meat

    S. Quintavalla, M. Campanini and I. Pedrazzoni

50. Influence of scalding, skinning and boning process on microbiological quality of pork meat

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

51. Clenbuterol detection at the farm: Faeces as mstrix for GC-MS analysis

    B. Patjoens, D. Courtheyn, H.F. DeBrabander, J. Vercammen and J. Van Hoof

52. Proposals for specifying areas in the European Union (EU) to be non-endemic for Trichinella

    C. Ring and F. van Knapen

53. Method for obtaining of safe food product from blood of slaughter animals

    M.L. Faivishavsky

54. Current content of residual nitrite in cured meat products at the retail market

    R.G. Cassens

55. Customer satisfaction of beef: Factors affecting customer overall-like ratings

    T.R. Neely, C.L. Lorenzen, J.W. Savell, R.K. Miller, J.D. Tatum, J.W. Wise, J.O. Reagan and J.F. Taylor

56. Performance of the sensory panel in assessment to texture in beef

    M. Rødbotten, K.I. Hildrum and P. Lea

57. Quality characteristics of ground beef patties extended with wheat germ proteins

    A.E. Rocha-Garza and J.F. Zayas

58. Impact the freezing rate on the quality of loins for further processing

    S. Støier and U. Borup

59. The possibility for affecting ultimate pH through various treatments of live pigs

    S. Støier

60. Comparison of PSE, normal and DFD pork loins at three different storage periods

    D.F. Ellis, R.W. Rogers, P.C. Coggins, R.C. Johnson and J.E. Cannon

61. Some aspects of rational utilization of animal raw materials for medicinal preparations production

    R.V. Ilukhina, E.Yu. Kulikova, I.P. Nemchinova, L.A. Minosyan, I.V. Isayeva and N.P. Larionov

62. Methodology of creation of meat-based products, increasing resistance of human organism to radiological influences

    N.N. Lipatov, A.B. Lisitsyn, T.A. Rudintseva and G.A. Safronova

63. New technology of bones defatting

    G.V. Budrik, V.M. Dudin, V.I. Ivashov and A.I. Snitsar

64. Change in activity of cathepsins and structural and functional characteristics of bovine muscular tissue after treatment by bacterial and enzyme preparations of microbial origin

    A.B. Lisitsyn, L.B. Smetanina and N.A. Cherkashina

65. Effect of country, breed and storage condition on the processing and sensory characteristics of beef roasts

    J.A. Boles, J.M. Brownlee and F.C. Parrish Jr.

66. Chemical, shelf-life and sensory properties of vacuum-packaged precooked pork from hogs fed supplemental vitamin E

    J.E. Cannon, J.B. Morgan, G.R. Schmidt, R.J. Delmore, J.N. Sofos, G.C. Smith and S.N. Williams

67. Effect of dietary α-tocopheryl acetate supplementation on the formation of cholesterol oxides in cooked chicken

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

68. Effect of dietary vitamin E supplementation on the quality of lamb meat

    J. Guidera, P.B. Lynch, D.J. Buckley and P.A. Morrissey

69. Analysis of some effects of pH and colour of beef

    S. Čepin, M. Čepon and S. Žgur

70. Significance of metmyoglobin reducing enzyme system in myocytes

    K. Arihara, M. Itoh and Y. Kondo

71. Utilization of image processing to quantitate surface metmyoglobin on fresh beef

    B.P. Demos, D.E. Gerrard, X. Gao, J. Tan and R.W. Mandigo

72. Red myoglobin derivative formed in Parma ham processing without nitrite or nitrate addition

    H. Morita, J. Nui, R. Sakata, T. Okayama and Y. Nagata

73. Meat solor changes under high pressure treatment

    R. Goutefongea, V. Rampon, N. Nicolas and J.P. Dumont

74. Prooxidative activity of different myoglobin species in linoleic acid emulsions

    C. Baron, L.H. Skibsted and H.J. Andersen

75. Color stability of retail-ready beef during prolonged storage. I. Muscle influences

    L.E. Jeremiah, L.L. Gibson and S. Nesom-Fleet

76. Color stability of retail-ready beef during prolonged storage. II. Storage

    L.E. Jeremiah, L.L. Gibson and S. Nesom-Fleet

77. Color stability of retail-ready beef during prolonged storage. III. Packaging influences

    L.E. Jeremiah, L.L. Gibson and S. Nesom-Fleet

78. Effects of myoglobin form on internal cooked color development in ground beef

    M.C. Hunt, O. Sørheim and E. Slinde

79. Expressible juice and internal cooked color of ground beef patties from vitamin E-supplemented steers

    C.L. Lavelle, M.C. Hunt and D.H. Kropf

80. Cooking properties of beef loin steaks used to develop new degree of doneness color guidelines

    B.W. Berry, H.K. Johnson, T.R. Dockerty, M.E. Bigner and M.S. Stanfield

81. Canthaxanthin as a lipid soluble antioxidant in an oxymyoglobin liposome model system

    T.H. Clark, C.L. Faustman, J.W. Riesen, W.K.M. Chan and H.C. Furr

82. Preliminary studies of bacterial challenge and antibiotic treatment related to beef discoloration

    W.K.M. Chan, S.T. Joo, K. Hakkarainen, C. Faustman, D.M. Schaefer, K.K. Scheller and Q. Liu

83. The relationship between discolouration rate during refrigerated display and the autoxidation rate of purified myoglobin: The effects of muscle type and species

    G.R. Trout and D. Gutzke

84. Further evidence for a mononitrosylhaem complex of the cooked cured-meat pigment

    F. Shahidi and R.B. Pegg

85. Kinetics of pigment oxidation in beef from steers supplemented with vitamin E

    M.C. Lanari, D.M. Schaefer, Q. Liu and R.G. Cassens

86. Recommendation of reference method for assessment of meat color

    R.G. Cassens, D. Demeyer, G. Eikelenboom, K.O. Honikel, G. Johansson, T. Nielsen, M. Renerre, I. Richardson and R. Sakata

87. Changes in meat color from Pirenaica calves during air exposure

    M.J. Beriain, J. Chasco, G. Lizaso, B. Hernández, A. Horcada and A. Purroy

88. Color parameters evolution during the salting and postsalting stages of dry-cured ham

    M.A. Gago-Gago, J.A. Perez-Alvarez, R. Forcen, M.J. Pagan-Moreno, F. Perlo, M.R. Rosmini, M.L. Iriarte-Itoiz, F. Lopez-Santoveña and V. Aranda-Catala

89. Sensory analysis and consumer acceptance of low-dose irradiated boneless pork chops

    S.E. Luchsinger, D.H. Kropf, C.M. Garcia Zepeda, J.L. Marsden, S.L. Stroda, E.J. Rubio Cañas, M.C. Hunt, E. Chambers IV, M. Hollingsworth and C.L. Kastner

4. MEAT PROCESSING

1. Application if automatic and robotics to pig slaughtering

   J. Zink

2. Usage of applesauce (Malus pumila) for preparing a low fat bologna

   A. Sanchez-Escalante, N. Gonzalez-Mendez, J.P. Camou, M.N. Ballesteros and G. Torrescano

3. Quality attributes of low-fat cherry ground beef patties

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

4. Effect of carrageenan, whey protein concentrate, isolated soy protein and microcrystalline cellulose on the chemical, physical and sensory quality of refrigerated or frozen reduced fat Chinese pork meat ball

   P.H. Chen and H.W. Ockerman

5. Gellan gum and carrgeenan used as recipe component of comminuted scalded sausages

   Z. Duda, Z. Pietrasik, D. Cieslik and M. Tubaj

6. Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat system

   R.L. Dickson, A.M. Pearson, A.F. Anglemeir and Z. Holmes

7. Evaluation of carrageenan, isolated soy protein and a modified starch in low-fat frankfurters

   A. Yang, G.R. Trout and B.J. Shay

8. Functionality of carrageenan and salt-soluble meat proteins in model systems

   Z. DeFreitas, J.G. Sebranek, D.G. Olson and J.M. Carr

9. Textural and sensory evaluation of salted low-fat beef sausages with added water and gums

   Y.L. Xiong, D.C. Noel and W.G. Moody

10. Effects of non-meat proteins on the gelation of exudates from reformed meats

    J.F. Kerry, E. O’Neill, D.J. Buckley and P.A. Morrissey

11. Rheological and sturctural observations on meat batter manufactured with collagen fibers

    R. Olivo, M.K. Hatano, C. Alim, M.L. Zaidan Dagli, S. Paulo and M. Shimokomaki

12. Gelatinized recovered beef connective tissue protein gels as potential water binders

    W.N. Osburn and R.W. Mandigo

13. Influence of processing methods and its parameters on quality characteristics of the connective tissue fraction received by mechanical sinewing of low grade beef

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

14. Quality characteristics of low-fat ground beef patties formulated with protein concentrate

    S.B. El-Magoli, S. Laroia and P.M.T. Hansen

15. The utilization of fresh garlic, garlic powder and garlic essential oil in reduced nitrite Chinese style sausage

    Y.M. Sun and H.W. Ockerman

16. Use of phosphates and salt to improve lean meat water retention in high-moisture preblends

    S.J. Eilert and R.W. Mandigo

17. Methods of production of new flavouring and aroma compositions for sausages

    V.I. Ivashov, V.A. Andreenkov, L.V. Alekhina and V.A. Andreeva

18. Process technology for the production and use of “BK-Lact” dairy-protein product

    M.P. Voyakin, M.L. Mamikonyan and V.A. Asafov

19. Thermo-rheological properties of sausage batters as affected by different levels of fat and added water

    A.G. Atobundu and J.F. Zayas

20. Characteristics of low-fat, high added-water frankfurters manufactured with preblends of connective tissue and alkaline phosphates

    C.M. Calhoun, S.J. Eilert and R.W. Mandigo

21. Development of intermediate moisture meats for use in military shelf-stable sandwiches

    M. Richardson, J. Briggs, A. Senecal, P. Dunne and C. Lee

22. Physico-chemical and technological aspects of pasterma production

    K. Katsaras, R. Lautenschläger and K. Boshkova

23. Effectiveness of sodium lactate and glucone-delta-lactone combinations at preserving restructured, non-cured, non-refrigerated pork rolls

    L.J. Woolsey, S.K. Williams, D.D. Johnson and R.L. West

24. Investigations on foil packed cured minced meat resembling raw sausage type

    H. Weber and M. Wallin

25. The research for the forming mechanism on colour, flavour and taste matters of Jinhua ham

    Y. Yao-Huan and W. Xi-Yuan

26. The influence of retorting conditions on texture of natural and restructured beef

    S. Tyszkiewics, H. Daun, J. Komosa and A. Borys

27. Effects of patty thickness, weight and fill systems on textural and juiciness properties of ground beef patties

    M.N. Liu and B.W. Berry

28. Production of precooked breaded beef nuggets for the service industry

    S.K. Williams, F.W. Leak, P. Golden and V.J. D’Costa

29. Effect of sulfur-containing amino acids on the sensory quality of canned liver sausage

    C. Hilmes and A. Fischer

30. Maintenance of prerigor functionality in manufacturing beef

    T.C. Lanier and P. Amato-Harwell

31. Protein functionality of salt soluble protein from mechanically deboned, white and dark turkey meat

    M. Valenzuela-Melendrez, J.P. Camȯu, N. Gonzalez-Mendez, G. Cumplido, A. Sanchez and G. Torrescano

32. Influence of salt concentration and temperature on lamb protein extractability

    E.M. Cunha Da Silva, E. Tolland and N.F.S. Gault

33. Heat-induced gelation of chicken surimi

    A. Smyth, E. O’Neill and D.J. Buckley

34. Pork meat tumbling. Binding ability of exudate.

    M. Olkiewicz, I. Senik and I. Tyszkiewics

35. Computer assisted meat products formulation to meet nutritional and functional requirements

    A.H. Maestre

36. Influence of the temperature on the electrical conductivity of sausage-type emulsion

    C. Curt and P. Eynard

37. Marination improves palatability of PSE and normal porl loin roasts

    P.J. Shand and A.R. McCurdy

38. Effects of an exhaust tube constrictive valve on separation of dense particles during meat grinding

    Y. Zhao and J.G. Sebranek

39. Utilization of vacuum-drying for reduction of pepperoni drying time

    K.B. Chin, J.T. Keeton and R.E. Lacey

40. The effect of two bacterial proteinases on dry sausage ripening

    B.F. Sandtrov, A.V. Holck, H. Næs, Ø. Langsrud, B.O. Pedersen and H. Blom

41. Diffusional study on sodium and potassium chloride in fresh bovine and porcine muscle

    E.A.P.A. Ramos, N.F. Gonzales-Mendez, J.P. Camou, M.I. Silveira, J.A. Martinez and L.G. Cumplido

42. Diffusion of sodium chloride and sodium nitrite in raw meat model systems

    R. Lautenschläger

43. Diffusion and dismutation of nitrites in pork meat cured by injection

    S. Tyszkiewics, B. Klossowska and I. Tyszkiewics

44. Headspace volatiles of various fermented sausage products

    F. Korel, P.L. Dawson, I.Y. Han and J.C. Acton

45. New approaches to emulsive products for the meat industry

    A.N. Bogatyrev, E.E. Braudo and V.T. Dianova

46. Microstructure of meat batters containing soy proteins

    H. Makala and I. Tyszkiewicz

47. Perspective of microbial transglutaminase in meat processing

    E.J.C. Paardekooper, Y. Zhu, J. Bol and G. Wijngaards

48. The relation between viscoelastic and sensory properties of emusion sausages

    K. Persson and E. Tornberg

49. Changes in the molecular species of phosphatidyl ethanolamine and phosphatidyl choline of turkey Pectoralis muscle during cooking and subsequent refrigerated storage

    E. Ngah, C. Genot, A. Meynier and G. Gandemer

50. The baromembrane technology in the complex reprocessing of wastes of meat processing plants

    L.V. Antipova and L.N. Ananyeva

51. New approaches to developing of processing technologies of secondary collagen-bearing source materials of meat & poultry industry

    L.V. Antipova, I.A. Glotova, S.V. Polyanskih and V.M. Sidelnikov

52. Studies on efficient utilization of porcine blood as functional for food and pharmaceutical use

    K. Honda, M. Kawaguchi, S. Watanabe, M. Numata and T. Nakamura

53. Free amino acids modifications during dried saucisson curing process

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

54. Bind and cooking loss in high mannuronate alginate/calcium restructured beef as affected bu gum and water levels

    H.T. Nielsen, L. Høegh and A.J. Møller

55. Protein additives for meat products: Functional properties

    D. Kažemėkaitytė and Z. Šimkevičienė

5. MUSCLE BIOLOGY & MEAT BIOCHEMISTRY

1. Does proteolysis cause all postmortem tenderization, or are changes in the actin/myosin interaction involved?

   D.E. Goll, G.H. Geesink, R.G. Taylor and V.F. Thompson

2. Degradation of muscle structural proteins by μ-calpain under conditions simulating postmortem pH, temperature and ionic stregth

   E. Huff-Lonergan, F.C. Parrish Jr., D.G. Olson and R.M. Robson

3. Measurement of calpain activity in postmortem muscle extracts underestimates levels of μ-calpain

   G.H. Geesink and D.E. Goll

4. Influence of chilling temperature of different quality groups of pork on cathepsins D and B + L activity and on actomyosin complex protein structure state

   M.A. Borisova, A.B. Lisitsyn, G.E. Limonov, R.A. Khromova and B.Z. Krakova

5. Cellular response of broiler skeletal muscle to the beta-adrenergic agonist clenbuterol

   C. Rehfeldt, R. Weikard and K. Reichel

6. The necessity of satellite cell proliferation for turkey skeletal muscle growth

   P.E. Mozdziak, E. Schultz and R.G. Cassens

7. Glucogen content and activities of glycogen metabolism enzymes in cultured muscle cells from RN-carrier pigs

   M. Estrade, X. Vignon, A. Talmant and G. Monin

8. Temporal patterns of change in nitrogen metabolism, circulating IGF-1 concentrations and skeletal muscle IFG-1 mRNA abundance in response to abomasal casein infusion in steers

   D.H. Beermann, A.P. Moloney, D. Gerard, T.F. Robinson and K.D. Finnerty

9. Phospholipid composition of three muscles as related to their fibre composition and their oxidative pattern in the chicken

   C. Rabot, H. Remignon and G. Gandemer

10. Relationships between lipid and protein oxidation in different beef muscles

    Y. Mercier, P. Gatellier and M. Renerre

11. Effect of α-tocopherol and ascorbyl palmitate on oxymyoglobin and lipid oxidation in vitro

    A.L. Havens, C. Faustman, W. Chan, J.W. Riesen and H. Furr

12. The effect of heating temperature and heating time on TBARS, water soluble and diffusate iron in beef and pork

    M. Mielche

13. Type I and type IIB muscle protein susceptibility to proteolysis as related to their hydrophobicity

    G. Farias-Maffet, C. Tassy and A. Ouali

14. Determination of hydrophobicity of fast and slow myosins from rabbit skeletal muscles: Implication in heat-induced gelation

    C. Boyer, S. Joandel, A. Ouali and J. Culioli

15. Functionality of myofibrillar proteins from cattle at different maturities

    Y.L. Xiong, F. Nicastro and S.P. Blanchard

16. Base extraction of proteins from seal meat and bone residues

    F. Shahidi and J. Synowiecki

17. Collagen crosslinking is associated with decorin proteoglycan expression in muscle

    R.J. McGromick, S.G. Velleman, S. Zimmerman and D.A. Carrino

18. Investigation into structural and functional properties of muscular and connective tissue of different bovine muscles

    R.A. Khromova, N.A. Cherkashina and L.B. Smetanina

19. Water distribution in fresh meat as assessed by MRI-measurements and its relation to drip loss

    M.J.A. den Hertog, K. Nicolay, H-J. Muller and F.J.M. Smulders

20. Monoclonal antibody development and sandwich enzyme-linked immunosorbent assay for the protein marker lactate dehydrogenase to determine endpoint temperatures of ground beef

    A. Orta-Ramirez, D.M. Smith, C.H. Wang, M.M. Abouzied, G.J. Veeramuthu, A.M. Booren and J.J. Pestka

21. Effects of high frequency ultrasound on ageing kinetics, ultrastructure and some physico-chemical properties of beef meat

    F. Got, J. Culioli, T. Astruc, M. Lethiecq and X. Vignon

22. Metabolic and contractile enzymes activity in LD muscle from Hereford, Angus and Brahman-crossbreed steers

    C.B. Gonzalez and A.A. Pazos

23. Identification of Korean and imported beef by muscle ultrastructure during cold storage

    J.O. Kang

24. Particle size of thin film dried porcine blood plasma related to color, solubility, protein content and dry matter

    M.B. Nygaard and K.P. Poulsen

25. Influence of low-frequency vibrations on freezing

    G.E. Limonov, N.A. Gorbounova and N.V. Nazarenko

26. Consumer evaluation of beef of known tenderness levels

    S.J. Boleman, S.L. Boleman, J.W. Savell, R.K. Miller, H.R. Cross, T.L. Wheeler, M. Koohmaraie, S.D. Shackelford, M.F. Miller, R.L. West and D.D. Johnson

27. Factors influencing variation in tenderness of major beef muscles

    G.D. Stolowski, R.K. Miller, J.W. Savell, A.R. Sams, J.F. Taylor, S.K. Davis, J.O. Sanders, J.W. Turner and S.B. Smith

28. Tenderization of muscle via pre-rigor injection of ions

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

29. The industrial application of calcium chloride injection of beef M. longissimus dorsi and M. semimembranosus

    M.A. Lennon and D.J. Troy

30. Effect of sodium chloride treatments on the microstructure of muscle fibres

    M.L. Chabela-Pérez, M.E. Aguilar Alvarez, A. Pérez Torres, P. Lara Calderón and I. Guerrero Legarreta

31. The relationship between early postmortem pH and tenderization of beef muscles

    G.R. O’Halloran, D.J. Troy and D.J. Buckley

32. Prerigor skeletal cuts to improve beef tenderness under commercial conditions

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

33. Genetic effects on beef tenderness

    D.M. Wulf, J.D. Tatum, R.D. Green, J.B. Morgan and G.C. Smith

34. Effects of production and carcass characteristics on tenderness (shear force) in bovine young bulls

    N.T. Madsen and L.R. Jensen

35. Myofibril fragmentation and texture profile of pig Longissimus dorsi muscle as affected by different weight and age at slaughter

    M. Čandek-Potokar, B. Žlender and M. Bonneau

36. The influence of pre-slaughter stress on muscle shortening, isometric tension and meat tenderness of beef

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

37. Processing yield, pH and tenderness changes in broilers with feed withdrawal and postmortem deboning times

    B.S. Smith, H.K. Salman, A.J. Farr and K.W. McMillin

38. Meat toughening during ageing?

    E. Claeys, L. Uytterhaegen, D. Steen and D. Demeyer

39. Post-mortem processing procedures to tenderize Callipyge lamb

    C.E. Carpenter and M. Solomon

40. Tenderizing Callipyge lamb with the Hydrodyne® process

    M.B. Solomon, J.B. Long, J.A. Eastridge and C.E. Carpenter

41. Carcass characteristics, muscle components and palatability assessments of meat from Callipyge versus normal lambs

    K.J. Goodson, R.K. Miller and J.W. Savell

42. The contribution of shortening to textural variability in chicken Pectoralis muscle

    N.F.S. Gault, E.L.C. Tolland and A.A. Dunn

43. Effect of pre and post rigor high intensity ultrasound treatment on tenderness parameters of lamb Longissimus thorasus et lumborum

    J.G. Lyng, P. Allen and B. McKenna

44. Developing a reliable animal model to study the dark-cutting condition in sheep

    J.K. Apple, M.E. Dikeman and J.E. Minton

45. Comparative microstructural analysis of cattle muscles with quality defects

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

46. Dietary breed and slaughter weight factors influencing the composition and accumulation of subcutaneous fat in wethers

    E.C. Webb and N.H. Casey

47. Effect of duration of feed withdrawal and of transport on the sensory qualities of veal

    X. Fernandez, G. Monin, J. Culioli, I. Legrand and Y. Quilichini

48. Muscle Nτ-methylhistidine concentrations and glucidic potential in transported cattle treated with electrolytes

    S.L. Scott, A.L. Schaefer, J.L. Aalhus, S.D.M. Jones and R.W. Stanley

49. Lipogenesis, adipose tissue cellularity and DNA synthesis in intramuscular and subcutaneous adipose tissues of calf- and yearling-fed cloned steers

    A.A. Brock, A.M. Paga, J.J. Harris, D.K. Lunt, J.W. Savell, W.L. Mies and S.B. Smith

50. Distribution of intramuscular fat content in M. longissimus of pigs

    M. Wicke, G. Von Lengerken, K. Heylen and I. Fiedler

51. Total muscle fibre number in M. Longissimus of live pigs – Relationship to stress susceptibility and meat quality

    M. Wicke, G. Von Lengerken, M. Giesel, S. Maak and I. Fiedler

52. Analysis of some neuroleptics by gaschromatography/mass spectrometry (GC/MS)

    K. Potthast

53. Effects of different poultry viscera by-products (rendering, acidulation and fermentation) on carcass characteristics of broiler and subjective and objective evaluation of broiler breast muscle

    L. Deng-Cheng and H.W. Ockerman

54. The effect of post mortem temperature on pork color and waterholding capacity

    R.L.J.M. van Laack and M.B. Solomon

55. Predicting glycolysis during a freeze-thaw cycle in pre- and post-rigor beef muscles

    E. Dransfield and S. Failla

56. The significance of ultimate pH for pork quality

    G. Eikelenboom, P.G. Van Der Wal and A.G. De Vries

57. Effects of halothane-sensitivity and slaughter on myofilament spacing and extracellular space in pig muscle

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

58. Variation in water loss of PSE pork musculature over time

    S.T. Joo, R.G. Kauffman, S. Lee, B.C. Kim, C.J. Kim and M.L. Greaser

59. Muscle protein changes postmortem in relation to pork quality traits

    R.D. Warner, R.G. Kauffman and M.L. Greaser

60. Degradation of decorin in bovine M. semimembranosus during post mortem storage

    K.H. Eggen and W.E. Ekholdt

61. Post mortem properties of meat from calves of different breeds

    N. Alexandrova, Y.A. Gorinov and P. Marinova

62. Post mortem processes in breast muscle of chickens with different growth rates and protein effeciencies

    F.J.G. Schreurs

63. Effects of deboning and electrical stimulation on post mortem biochemical changes in chicken breast P. major

    C.C. Contreras and N.J. Beraquet

64. Lactic acid treatment for upgrading low quality beef

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

65. Warmed over flavor in minced meat

    H-J.S. Nielsen, M.B. Kemner and A.H. Christensen

66. Evaluation of collagen analysis procedures in fresh and cooked beef

    C.M.G. Zepeda, P.B. Kenney, C.L. Kastner and J.R. Schwenke