1970

Additional information

A Aspects of meat production and meat quality

1. Contribution to investigation of indices of fresh pork quality

   V. Djordjević, M. Mirić, M. Polić, O. Lješević and M. Milanović

2. To what extent is the exudation of pork based on genetics (in German)

   J. Scheper

3. Quality indices of meat products

   M. Stanku, M. Solomon and K. Zafiu

4. Problems arising by determining the modifications of the muscle structure during maturation (in French)

   P. Salé and C. Valin

5. Development of a standardized procedure for the slaughter of experimental beef animals from the Danish progeny station ”EGTVED”

   L. Buchter

6. Relation between physiological reaction in pigs to hyperthermia and exudative character of muscle tissue post mortem (in French)

   J. Charpentier

7. Study of the process of solubility of muscle proteins and changes in the reaction of water soluble protein in dependence of temperature storage in the first 24 hours post mortem

   A. Pinkas and E. Toncheva

8. Studies of some postmortem changes in buffalo meat

   M.A. El-Ashry and M.S. El-Dashlouty

9. Studies of some histological changes in buffalo meat during autolysis

   M.S. El-Dashlouty and M.A. El-Ashry

10. Improving beef tenderness by preventing muscle shortening in the carcass

    R.L. Hostetler, B.A. Link, W.A. Landmann and H.A. Fitzhugh jr.

11. Objective colour measurements of fresh pork loin. A comparison of the Fahellpho-Mariensee, the Göfö and the electrophotometers

    P.A. Barton

12. Evolution with age of carcass and meat quality of sheep (in French)

    R. Boccard, B.L. Dumont, P. Legras and G. Roy

13. The influence of postmortem temperature and treatment on meat tenderness in broilers

    T. Vestergaard

14. Study of the influence of some factors on the composition and quality of pig meat (in Russian)

    М. Маtchev

15. Specific gravity as a criterion of carcass use value (in Russian)

    S. Aleksandrovicz , B. Dzierzynska-Cybulko, W. Maruniewicz, W. Pezacki

16. A study of the interrelationship between individual organoleptical and physicochemical characteristics of individual beef muscle tissue (in Russian)

    G.P. Dinarieva and G.L. Solntseva

17. Studies on high environmental temperatures upon the organisms of pigs (in German)

    M. Steinhardt and Sh. Geogiev

18. A study of the content of retinol and thiamin in livers of up to five months old lambs

    N. Nesterov, N. Kojuharova and N. Kirdzhieva

19. Biological values of meat proteins and content of some minerals (in German)

    J. Doubravicky and F. Strmiska

20. Observations on meat tenderness on bovine M. longissimus dorsi

    A.J. Møller

21. Influence of the carcass location of adipose tissue on the fatty acid composition of pork fat

    I. Ingr

22. Influence of muscle location on fatty acid composition in the pig

    C. Catchpole, C. Horsfield and R.A. Lawrie

23. Comparative studies on meat characteristics of both halves of M. longissimus dorsi (in German)

    F. Grosse

24. A study on transport stress in cattle and conditions for its manifestation (in Russian)

    Н. Несторов Тр. Томов .А.Р. Крнстев

25. The influence of stunning methods on the properties and quality of pig meat

    J.A. Leest, P.S. van Roon and H.A.Brower

26. Some observations on blood composition and meat quality in relation to the antemortem history of hogs

    J.H. Liolerink and J.P. van Baal

27. The effects of pre slaughter injection of magnesium sulphate on glycolysis and meat quality in steer

    D. Lister and P.W. Ratcliff

28. Contribution for determining some physiological parameters in the field of industrial pig production (in German)

    Sh. Georgiev, I. Boshkov u. and R Teoharova

29. A comparable trial for intensive fattening of steers of different Bulgarian breeds (in German)

    E. Kadijski, Z. I. Zachariev and P.N. Petkov

30. Buffalo meat production in the Azerbaijan Soviet Socialist Republic (in Russian)

    A.A. Agabeily

31. A comparison of slaughter values of young crosses of the German white and black local breeds, with different final weight and fattening methods (in German)

    E. Otto

32. The possibility of improving the yield and quality of buffalo meat by crossing

    A. Ognjanovic, D. Polihronov and J. Joksinovic

33. Influence of fattening of young cross breeds of Macedonian Busha cattle on yield and meat quality

    B. Dzinleski, S. Smilevski and R. Ilkovski

34. Parental size and carcass composition of lambs

    T.P. Ringkob, G.H. Wellington and D.E. Hogue

35. Digestibility and nutritive value of animal fats on the basis of biological studies

    A. Tederko and B. Balicki

36. Stunning procedures and meat quality

    W. Sybesma and W. Groen

B Mikrobiological and hygienic aspects

1. Biochemical processes as effected with microorganisms metabolites. Part 1 (in Russian)

   A.E. Michailova, V.I. Marushkina, M.M. MiKhailova, N.D. Likhonosova, M.V. Ludanova, L.P. Ovtchinnikova

2. Microbiological evolution of sausage meat under the influence of used ingredients and method of conservation (in French)

   J. Fournaud, B. Jacquet and B. Poujardieu

3. Trials about influence of lactobacilli starter cultures to the ripening process of fermented sausages (in German)

   G. Reuter

4. Studies of the effect of lyophylized bacterial leavens in the fabrication of French dry sausage (in French)

   J. Rozier, P. Durand, C. Michel and F. Tarika

5. The effect of nitrite on the growth curve of lactobacilli and micrococci

   E.V. Nurmi and S.O. Turunen

6. Cl. botulinum – Growth and toxin formation in canned meat (in Russian)

   D. Bajljosov

7. A trial for a rapid detection of botulinum toxin (in Russian)

   E. Mejeevsky

8. Comparative examinations for the effectiveness of media to detect clostridia from canned meat products

   J. Takacs

9. The influence on growth of three Bacillus species by pH, sodium chloride, sodium acetate, sodium diacetate and their combinations (in German)

   T.H. Angersbach

10. A study on the bacterial endotoxin action on carbohydrate metabolism in pigs and its significance for meat production (in German)

    W. Wachtel

11. Serological types of the bacteria of the coli bacillus group isolated from pig carcasses and internal organs (in Russian)

    I.S. Zagayevski, I.A. Kondratiev and T. Shaposhnikova

12. Germ penetration to the animal organism at burns (in French)

    O. Pawel, V. Hrusovska and Z. Tomes

13. Count and species composition of microorganisms isolated from the environment, raw and auxillary materials in the production of sterilized canned meat products

    M. Stoychev, G. Goushterov, R. Brankova, Y. Stefanov, P. Gabrovski and L. Damyanova

14. Hygiene in poultry handling plants and slaughter houses (in French)

    Ch. Labie and M. Delzons

15. Improvement of poultry slaughter hygiene by spray cooling of broilers (in German)

    L. Leistner

16. Detergent sanitizers for plymeric containers (in Russian)

    E.F. Tsyss, P.V. Perov, M.M. Loginova, E.A. Tchuikin

17. Study on the possibility for application of bacterial culture from L. plantarum in the production of dry sausages (in Russian)

    D.D. Kyosev and A.A. Sokolov

18. Application of edible packing materials in the storage of meat. I. A study of Microbial processes (in German)

    I. Stoyanov and N. Nesterov

C Chemical aspects of meat and meat products

1. Phospholipids of cattle muscular tissue (in Russian)

   Yu.N. Lyaskovskaya and E.T. Schmidt

2. Studies on the catalase activity of pig and bovine meats (in French)

   J. Rozier

3. Separation and detection of volatile and non volatile N-Nitrosamines

   C.L. Walters, E.M. Johnson and N. Ray§§

4. Sulphyhydryl groups in meat proteins

   B.J. Tinbergen

5. The content of lead in the liver of pigs and cattle

   R. Nilson and K. Kolar

6. On nitroso-pigments formation in the progress of cooked sausage production (in Russian)

   N.N. Krylova and I.N. Luķonina

7. A study on aroma development in cooked sausage production (in Russian)

   V.V. Palmin and V.A. Gonotsky

8. Some remarks on phenol penetration in raw sausages in the smoking stage

   A. Constatina, Gh. Tanasesku, C. Constantinesku and Z. Constanta

9. Enzymatic activities of dry cured meat products I. Coppas

   E. Maggi, P. Fasella, G. Dozzi and G.L. Rossi

10. Aromatic flavours in dry sausages during aging (in German)

    H.J. Langner, V. Heckel and E. Malek

11. Pyroracemic acid conversion into volatile carbonyls and the development of pronounced ham aroma (in Russian)

    A.K. Iskandaryan

12. Electron microscopic studies of changes in collagen structure during solubilization and recovery (in Russian)

    S.A. Kasparyants, L.P. Bolod

13. The development of a quick method for melted beef fat crystallization (in Russian)

    S.G. Liberman, M.N. Patrashew, N.N. Tuzova and E.Yu. Kulikova

14. Free amino acids in cold stored meat (in German)

    M. Pietrzyk and D. Skarbek

15. A luminiscent method for the demonstration of unsaturated aliphatic compounds (in French)

    E. Tchakurov, I. Krusharov, M. Kiliovska and D. Popov

16. The reaction of nitrite in meat products and its distribution in the various fractions (in German)

    E. Mirna

17. Physiological, pathological and toxicological studies on organisms of laboratory animals fed with products containing polyphosphates (in Russian)

    N. Nesterov, M. Petrichev, Bl. Jeleva, T. Tomov, V. Lazarov, A. Krustev and A. Jurov

18. A comparative characterisation of the properties of ficin preparations obtained with different methods (in Russian)

    V.I. Solovyov and V.Z. Krakova

19. Investigation of six methods for rapid determination of salt in meat and meat products

    H.R. Hibbert and M.L. Meara

20. Contribution to the study of residue micro amounts of DDT in raw and processed muscle and fatty tissues of pork

    R. Kljajic, F. Coha, A. Ognjanovic, J. Joksimovic and M. Nenadic

21. Biochemical changes in blood muscle and liver of pigs and lambs poisoned with some organophosphorous compounds

    V. Peshitch, L. Radovic and A. Oreskovic

22. Protein changes in quick frozen ready-to-eat meats during cold storage (in Russian)

    L.L. Zbanduto and N.N. Shishkina

23. Behaviour of polyphosphates during storage of meat products

    V. Mihalyi and L. Körmendy

24. Effect of some plant proteases injected in vivo in the enzymatic activity of liver tissue

    N. Nesterov, R. Georgieva and A. Grozdanov

25. Amount of sulphhydryl and disulphide groups in canned meats (in German)

    Z. Bem, K. Hofman, D. Malesevic and B. Glisin

D Technological aspects of meat and meat products

1. Some aspects of the theory of minced meat adhesion (in Russian)

   V.M. Gorbatov, E.T. Spirin and A.V. Gorbatov

2. On diet meat products production (in German)

   R. Grau

3. Ultrastructural changes in striated muscles during ageing and their influence on meat quality (in Russian)

   A.A. Belousov and E.I. Skalinsky

4. Stepwise denaturation of proteins and the perspective of its use (in German)

   A. Kalaidjiev

5. Effects of some fractions of porcine muscle on the behaviour of nitrite and the formation of cooked cured meat colour

   N. Ando and Y. Nagata

6. The influence of the pH value of meat and the concentration of nitrite upon the intensity and stability of colour (in German)

   D. Klima

7. Effect of temperature and sodium chloride concentration on gelatinisation of the perimysium of pig muscles (in French)

   J. Kopp, J. Charpentier and P. Salé

8. On the compatibility of some proteinases and on the increase of their effect on the meat (in Russian)

   V.I. Solovyov and G.N. Kuznetsova

9. Studies on derma during its solubilization (in Russian)

   I.R. Balod and S.A. Kasparyants

10. Determination of the consistency of meat products with the Wolodskewitsch apparatus

    H. Halvarson and R. Nilson

11. Application of lethal rate values to pasteurization processes of sausages

    Ch. Nickels and R.M. Lantz

12. A study on production possibilities of pasteurised meats (ham, shoulder and loin) from skinned off pork (in Russian)

    S. Kolev and Y. Stefanov

13. Effect of meat type and particle size on sterilization value in the production of canned meats

    I. Baytchev and M. Stoytchev

14. A study on heat and electrophysical properties of sausages during heating (in Russian)

    G.K. Babanov, N.V. Tkatch and V.V. Rubanik

15. On the reduction oaf nitrite content in pasteurized canned hams (in Russian)

    A.I. Nazarova

16. Cooking beef in water at different temperatures (in German)

    F. Bučar and A. Frölich

17. Influence of heating conditions and starch content on quality and composition of amino acids of canned pork (in German)

    R. Karakaš, J. Dinić and T. Stojsavljević

18. Sulphur blackening of can interiors as influenced by the severity of beef processing

    Z. Ziemba

19. Some physico-chemical indices of specific ham aroma of cooked hams (in Russian)

    V.I. Solovyov, M.M. Tchirikova, O.P. Shtchyogoleva, G.I. Edelman, V.D. Sinitsyna, V.A. Alexakhina and N.V. Kulishenko

20. Changes in canned hams and loins during storage (in Russian)

    V. Vesselinov, D. Baylyozov, B. Boev and M. Stoytchev

21. The manufacture of comminuted products of meat and milk raw materials with regard to the requirements of nutrition science (in Russian)

    V.E. Mitsyk, A.M. Berezenko and N.T. Potapenko

22. Processing factors and emulsion characteristics

    W.L. Sulzbacher and C.E. Swift

23. The use of electronic data processing to predict the moisture and salt flow and distribution within Danish Salami during the drying process

    T. Fruelund

24. Variation of compounds resulted from the principal biochemical changes, on zones, during the ripening of raw Rumanian sausage

    C. Stanculescu, C. Šandulescu and C. Sbircea

25. The dynamics of physico-chemical and bacteriological indices of semi-cooked sausages when stored coated with polymer aqueous dispersions (in Russian)

    I.M. Kotik, V.M. Moiseyenko, N.V. Ludanova, V.E. Gul, A.G. Shezhnko and E.P. Dontsova

26. Changes of physico-chemical indices of meat semi-products quality during storage as effected with package type and the method of packaging (in Russian)

    N.N. Shishkina, T.A. Rudintseva, T.P. Pozdeyeva

27. I. Some physical and chemical changes of ham muscles of pigs during chilling and curing under different conditions

    B. Skenderović and S. Rahelić

28. II. Quality and some physical and chemical changes of canned hams produced by different procedures of chilling and curing

    S. Rahelić and B. Skenderović

29. The lengthening of the storage time of the semi-conserves by the ionic radiation (in Russian)

    D. Klíma, M. Petříček and Hujňáková

30. A study of changes in muscular tissue ultrastructure during its tenderization by vibrations (in Russian)

    Yu.F. Zayas and N.T. Smolsky

31. Studies of the effect of ultrasonic treatment upon fat quality (in Russian)

    Yu.F. Zayas and I.U. Yusupova

32. Changes in chicken meat samples during heating in the infra-red field of a high density (in Russian)

    A.S. Bolshakov and N.S. Mitrofanov

33. The evaluation of the quality of chicken meat fried in the infra-red field of a high density (in Russian)

    A.S. Bolshakov, N.S. Mitrofanov, G.L. Solntseva and G.P. Dinarieva

34. The use of the Vniimp liquid smoke in the sausage production of the Bulgarian People’s Republic (in Russian)

    N.N. Krylova, V.M. Gorbatov, V.P. Volovinskaya, M. Stoytchev, A. Gakev, N. Tyutyundjiev

35. The effect of low temperatures and acid-cryolytic effect upon pork skin collagen (in Russian)

    D.P. Radkevitch and E.A. Masyukova

36. Qualitative study on water binding capacity in fresh cracklings from young and old pigs of both sexes (in German)

    S. Rudischer

37. The effect of thermal and mechanical factors on gelatin melting out (in Russian)

    E.V. Gaevoy, D.P. Radkevitch and I.I. Sudzilovsky

38. A mathematical model of centrifugal bone-defatting process (in Russian)

    N.N. Mizeretsky, S.G. Liberman, M.L. Faivishevsky

39. The influence of refrigeration on lowering losses in PSE pork (in German)

    E. Kuchling and H. Schlicht

40. Technological aspects of freezing veal carcasses. I. Effects of refrigeration methods of physico-chemical characteristics of meat after defrostation (in French)

    J. Charpentier and A. Gac

41. Technological aspects of freezing veal carcasses. II. Thermal characteristics (in French)

    A. Gac, J.P. Laffon and J. Charpentier

42. On the preservation of the quality of deep frozen packaged game (in German)

    K. Tändler

43. Some problems on water cooled poultry carcasses (in Russian)

    Ts. Zachariev and L. Georgiev

44. Meat processing – A university course for industry

    L. Borchert

45. Meat production and processing in India: Present status and future programme (in German)

    A.K. Chatterjee

46. Optimisation of the meat processing industry

    I. Prelec

47. A method for perspective programming the development of the network of meat industry plants (in Russian)

    Cz. Tederko

48. The method of interplant comparison in the meat industry

    L. Trusiak

49. A new principle for designing combined continuous mechanized lines for meat production from scalded and skinned pigs (in Russian)

    A.N. Tunkov

50. Tightness of clipped plastic casings

    T.B.T. Tjaberg and A. Skulberg

51. Technological and technical problems of continuous sausage production (in German)

    Z. Tomán

52. System for regenerating brine for cooked hams(in German)

    E. Bianchi, A. Cantoni, E. Vicini and L. Leone

53. A method for establishing the optimal parameters of traction chains in hanging of technological conveyor lines in the meat industry (in Russian)

    P.A. Iliev, I.T. Pyonov and I.N. Kochev

54. Bacteriological studies on some semi-products produced and marketed in kluj (in German)

    V. Stănescu and C. Laslo

55. Biochemical changes in some meat semi-products in relation to temperature and storage period (in German)

    V. Stănescu and C. Laslo