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Additional information

A Slaughter technology and hygiene

1. Studies on 16 week old cheeks of Dandarawi and Leghorn

   A.M. Abdelhamid

2. From HGP to HGS: Towards objective economic meat grading by computer-integrated programmable robotic systems

   G. Arndt and A.P. Fish

3. Myorheological characteristics of muscles from young cross bulls (in Italian)

   A. Borghese, A. Romita, S. Gigli and M. Mormille

4. Effects of electrical stimulation on fat-emulsifying capacity, water-holding capacity, pH and thawing weight loss of beef muscles

   G. Cia and G. Takahashi

5. Methods of measuring pre-slaughter stress in farm animals

   A.G. Doudlas, M.J. Darre and D.M. Kinsman

6. The relationship between carcass fatness and the lipid and protein content of beef

   A.V. Fischer, J.D. Wood, G. Stevens and J. Robelin

7. Is electrical stimulation always necessary? (in Russian)

   V.M. Gorbatov, A.A. Belousov, N.M. Krekhov, L.I. Stekolnikov, E.N. Mushinsky, V.I. Plotnikov and Yu.V. Tatulov

8. Some factors affecting the quality of the meat of the pigs grown according to industrial technology (in Russian)

   Ju.A. Kolos, V.Ja. Shablj, T.A. Atrazheva and T.V. Kuzmenko

9. Influence of handling systems on the meat quality of beef

   G. Malmfors, K. Lundström, S. Fabiansen

10. Problems associated with low voltage stimulation of beef in Australia

    V.H. Powell, P.E. Bouton, P.V. Harris and W.R. Shorthouse

11. Relationships among water-, fat- and protein content of beef based on large amount of data (in German)

    K. Pusztai, A. Csiba and L. Körmendy

12. The significance of blood groups for meat quality and stress resistance in Swiss Landrace and Swiss Large White pigs (in German)

    D. Schwörer, P. Vögeli, J.K. Blum and A. Rebsamen

13. The effect of electrical stimulation on the meat quality of dairy cows

    F.J.M. Smulders, G. Eikelenboom and J.G. Van Logtestijn

14. Effect of hot boning on meat yield from beef carcasses

    A.A. Taylor

15. DFD meat in reindeer meat

    E. Petäjä

B Postmortem biochemistry

1. Physical and chemical changes in the protein during the maturation of Parma ham

   M. Bellatti, G. Dazzi, R. Chizzolini, F. Palmia and G. Parolari

2. The role at the molecular level, of collagen in meat texture

   N.D. Light and A.J. Bailey

3. Influence of age on the growth dynamics of muscle fibres, their metabolic type and meat quality in sheep

   A. Pinkas, P. Marinova and G. Monin

4. Microstructure of meat as a criterion of technological caused changes (in German)

   H.J. Räuber, I. Kiessling and A. Geissler

5. Study on factors interfering in sarcomere length measurements

   A.T. Rantsios and P.B. Papavasileiou

6. Relationship between fresh pork quality and characteristics of dry cured hams (in Italian)

   M. Severini, E. Di Antonio, A. Vizzano, G. Cenci and P. Avellini

7. Evolution of sarcoplasmic protein solubility and of certain enzymatic activities in pork muscle as a function of post mortem conditions and genetic type (Halothane sensitivity) (in French)

   A. Talmant and G. Monin

C/1 Technology of meat products

1. Determination of technical-technological parameters for the mixer ZM 200 (in German)

   A. Baier, E. Haack and P. Richter

2. Influence of chemical and chemical-physical properties of the formualtions on pH lowering and weight loss in the ripening of Italian typical Salami (in Italian)

   P. Baldini, F. Palmia and R.G. Raczynski

3. Description of the kinetics of membrane purification of used brines (in Russian)

   A.M. Brazhnikov, B.V. Shtcherbina, S.V. Karpytchev and L.V. Kalmykova

4. Microstructural and quality characteristics of cooked and semi-dry sausage mixtures prepared by means of vibro mixing (in Russian)

   A.A. Belousov, G.E. Limonov, T.G. Kuznetsova, L.V. Gorelik and R.A. Khromova

5. Dehydration: An economic answer for low marketable beef (in Italian)

   V. Bifani, J.A. de la Vega and C. Paredes

6. Use of starter cultures upon the production of raw dried non-comminuted pork products. 1st.

   K. Boshkova, St. Danchev and K. Kostov

7. Use of starter cultures upon the production of raw dried non-comminuted pork products. 2nd.

   K. Boshkova, St. Danchev and K. Kostov

8. Changes in some characteristics of ripening non-comminuted meats evoked by the application of bacterial preparations

   R. Brankova, B. Dineva, N. Nestorov, A. Krastev and M. Chakarov

9. Pigment formation in non-comminuted meats under different conditions of ripening

   B. Dineva, R. Brankova, N. Nestorov, A. Krastev and S. Toncheva

10. A comparison of the curing effectiveness of unchilled and chilled chicken broiler meat

    Z. Duda, M. Mielnik and K. Piwowarska-Poltorak

11. Studies on the possibilities to improve the flavour of meat products by adding a Melanoidine-type flavouring

    D. Gadzheva, E. Kirova, N. Nestorov and E. Miteva

12. Technological problems related to the drying of raw and cooked meats (in French)

    J.P. Girard and D. Omolosho

13. Effect of temperature fluctuations on the frozen meat quality in the cold chain (in Russian)

    N.A. Golovkin, R.P. Ivanova, V.I. Sharobaiko, B.A. Klimova

14. Investigation of mechanical structural changes of beef muscular tissue depending on refrigerating conditions (in Russian)

    N.A. Golovkin, S.A. Evelev and A.F. Savtchenko

15. Analysis of pressure losses in sausage mince pipes (in Russian)

    A.A. Gorbatov

16. A study into pressure losses during sausage mince movement along wall-heated pipes (in Russian)

    V.M. Gorbatov

17. Technological properties of frozen meat grinded on a frozen meat grinder

    O. Harbitz and B. Egelandsdal

18. Conditions of development of irregular red curing colour in cooked canned beef with vegetable (SiedfleischKonserve) (in German)

    E. Hauser

19. A dynamic analysis of biological material chopping, using a mathematical model (in Russian)

    V.I. Ivashov, S.G. Yurkov, B.N. Duidenko, V.A. Andreyenkov and A.V. Gorbatov

20. Collagen migration during meat heating (in French)

    M. Laroche and G. Gandemer

21. The vibrating extraction of fat from bones (in Russian)

    G.E. Limonov, A.I. Snitsar, V.P. Dekhanov and Yu.V. Tatilov

22. An accelerated sausage technology with the application of vibration (in Russian)

    Yu.R. Mamadjanov

23. Microbiology of meat products with the intermediate moisture content during g the process of storage (in Russian)

    S.V. Netsepljaev, N.V. Makarov and A.S Bibikov

24. Parametric optimisation of meat processing exemplified with pasteurized canned beef (in Russian)

    E.F. Oreshkin, Yu.A. Ivashkin and I.I. Protopopov

25. Effect of pre-rigor salting on the water-binding capacity of pork

    E. Puolanne and P. Turkki

26. Alternative meat curing systems. 1. Cooked cured meat pigment

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

27. Effect of nitrate level on the chemical and microbiological properties of sausage during its storage

    F.A. Salem, H.K. El-Manawaty, A.A. El-Dashlouty

28. Simultaneous thawing and curing of pork pieces

    S. Šibalić, D. Smiljanić and M. Djordjević

29. Evaluation of mechanical properties of bone tissue by microsolidarity method (in Russian)

    T.V. Tchizhikova, I.A. Rogov, I.L. Popov

30. The optimate rate and means of poultry meat freezing (in Russian)

    K.P. Venger, F.I. Abdel Aal, N.P. Mazurenko and V.P. Novikov

C2 Microbiology of meat and meat products

1. Effect of sorbic acid and gamma irradiation on the microbial flora of soy-buffalo patties

   A. Alian, F.A. El-Wakeil, S.B. El-Magoli and N. Abdel Roman

2. Fate of Clostridium botulinum in fermented sausages processed with or without nitrite

   F.K. Luke, H. Hechelmann and L. Leistner

3. Examination of the diagnostic value of trichinoscopy and artificial digestion methods as well as the diagnostic value of individual hog carcass muscles artificially infected by T. spiralis larvae

   P. Modic, M. Djorddjevic

4. Fate of Bacillus spp. from spices in fermented sausages

   L. Neumayr, F.K. Lücke and L. Leistner

5. The effect of electrical stimulation of meat upon the survival of bacteria during salting, curing, freezing and heating

   H.W. Ockerman and J. Szczawinski

6. The effect of heat treatment at 60 °C on the survival of Lactobacillus plantarum, Pseudomonas putrefaciens and Streptococcus faecalis from electrically stimulated and unstimulated pork tissue

   H.W. Ockerman and J. Szczawinski

7. The effect of freezing and thawing on the microbiology of pork sides

   J.J. Sheridan and J. Sherington

8. The microbiology of sausages of some retail supermarkets in the Dublin area

   J.J. Sheridan and S.N. Reid

9. Control of the bacteriological conditions of calf brain by improving hygiene

   F.J.M. Smulders, F. Korteknie, C.H.J. Woolthuis. P. Barendsen and J.G. Van Logtestijn

10. Possibility for growth of S. aureus in ground pork, retail packed in modified atmosphere

    P. Zeuthen and H.K. Ludvigsen

D Nutritional properties and sensory evaluation of meat and meat products

1. Influence of some pre-freezing treatments on the chemical and physical properties of chicken meat

   M.M. Abd El-Baki, R.A. Taha, F.M.M. El-Zayet, A.A. El-Dashlouty and Z.M.A. Fouda

2. Changes during frozen storage in the neutral lipids of veal treated with different curing mixtures (in French)

   L. Bliznakova, G. Dimitrov and G. Manev

3. The effect of fatty acid composition on the suitability of pig backfat for the production of bacon

   M. Enser, A.V. Fischer and J.D. Wood

4. Comparative study of methods of TBA test determination

   A. Juhasz, V. Mihalyi-Kengyel and L. Kormendy

5. Studies on the mode of action of emulsifiers in cooked sausages

   K.O. Honikel and R. Hamm

6. Influence of cooking on the lipids of pork meat (in French)

   G. Gandemer, J.P. Girard and C. Denoyer

7. Analytical fundamentals of continuous fat rendering from offals (in Russian)

   I.V. Gubanov, A.F. Savtchenko and V.M. Morozov

8. The application of domestic spices to flavour meat products (in Russian)

   A.G. Mamedov, V.M. Guseinov and N.N. Shukiurov

9. Carcass characteristics of steers and young bulls

   L. Muller and J. Restle

10. Action of microbial lipases on fatty acids and aldehydes in raw-dried sausages

    N. Nestorov, E. Miteva, D. Gadzheva and M. Radev

11. Influence of sex, age and breed of broilers upon their sensory values (in German)

    M. Ristic

12. High molecular weight colorants used in meat production (in Russian)

    E.G. Rozantsev, B.G. Yasnitsky, L. Tsupak, G.V. Gurinovich

13. Influence of sex and age on the fatty acids composition of pheasant meat lipids (in Italian)

    C. Sarra, M. Boccinone and L. Damasio

14. A biological evaluation as index of a rational technology for meat produce production (in Russian)

    V.Ja. Shably

15. The quality of chilled pork products in polymeric packages (in Russian)

    N.N. Shishkina and L.F. Besagonova

16. Testing schemes for the evaluation of sensory quality of meat products on a 5 point scale

    H.-J. Sinell, A. Weber and S. Hauptmann

17. Retention of minerals in meat by polyphosphate ions

    G.R. Skurray, M. de Paoli and P.A. Baumgartner

18. Studies on the possibility of combined application of chemical tenderizers and preservatives for meat treatment (in Russian)

    L.I. Stekolnikov, V.M. Gorbatov, L.V. Alyokhina, V.I. Kazilyavitchus, E.V. Labetsky and V.T. Kolesnikova

19. The estimation of physico-chemical methods for determining the mineral composition of combination meat products (in Russian)

    A.V. Stefanov, N.N. Lipatov, I.A. Rogov, N.V. Makarov, L.M. Antipova, A.G. Zabashta, R.M. Ibragimov and L.D. Londar

20. Metrological basis of technological processes as a factor of guaranteed meat quality (in Russian)

    S.I. Sukhanova and A.F. Savtchenko

21. Amino acid composition of raw or heat-treated and freeze-dried veal (in German)

    E. Tsvetkova, K. Beev and N. Aleksiev

22. Quality characteristics of quick-frozen ground ready to cook products prepared from fresh warm meat and containing animal and vegetable proteins (in Russian)

    N.K. Zhuravskaya, O.N. Kozhevnikova, V.A. Yasyreva and A.V. Gorbatov (the first author in the Russian version)

23. Composition and quality of fat tissues in entire male pigs

    J.D. Wood, M. Enser and A.V. Fisher

E Analytical techniques for the control of meat products

1. Water activity calculation in Italian typical sausages (in Italian)

   P. Baldini, E. Gibertini, F. Palmia and R.G. Raczynski

2. Quantitative determination of casein in heated meat products by polyacrilamide-sds gel electrophoresis

   M.D. Calsina, M. Alvarez, M. Hortos and J.M. Monfort

3. Cadmium and chromium residues in pork and pork products available on the Parma and Parma county market (in Italian)

   G.Campanini, G. Madarena, G. Dazzi and E. Maggi

4. Separation of linear and cyclic phosphates by means of thin layer chromatography (in German)

   O. Dafflon, H. Koch and B. Zuercher

5. Determination of thiamine and riboflavin in meat products by high performance liquid chromatography

   A.A. Hvass

6. Immunological identification of meat species

   R.L.S. Patterson, S.J. Jones and E.K. Kang’ethe

7. Plasma clearance rates of zeranol, trenbolone and oestradiol in treated steers

   K. Shrimanker, L.J. Salter and R.L.S. Patterson

8. Chemical composition of meat and liver after different treatments (in German)

   E. Tsvetkova, N. Aleksiev and K. Beev

9. Quantitative analysis or raw meat mixtures of pork and beef by isoelectric focusing in agarose gel

   R. Verbeke

10. The use of short tests for mutagenicity for the evaluation of any possible genotoxicity in animal based food stuffs, with particular reference to meat and meat products

    A. Vizzani, D.I. Antonio and S. Dominici

11. Determination of basic components in meat and meat products from one single sample

    E. Zukal, V. Mithalyi-Kengyel, J. Czegledi-Janko and L. Kormendy

12. Quality control in the meat industry

    M. Jul

F Non-meat components in meat products

1. Theoretical and practical aspects of mixed disperse systems aimed at yielding combination meat products (in Russian)

   V.T. Dianova, N.G. Krokha and V.B. Tolostoguzhov

2. Utilisation of cheese whey protein concentrates in meat product manufacture (in Russian)

   A.P. Dubinskaya, V.V. Kulikova, S.I. Postnikov and N.A. Besprozvannaya

3. Quality characteristics of canned paté products containing components structured protein replacers of meat (in Russian)

   A.V. Efimov, I.A. Rogov, N.N. Lipatov, A.G. Zabashta, E.I. Titov, N.G. Bandurkin and N.V. Titova

4. Lipid oxidation and quality characteristics of soy-buffalo patties as affected by sorbic acid and gamma irradiation

   F.A. El-Wakeil, S.B. El-Magoli, A. Alian and N. Abdel-Roman

5. On the utilization of structured protein components in ham products (in Russian)

   A.F. Savtcenko, A.G. Zabashta, R.M. Ibragimov, N.N. Lipatov, A.V. Efimov and E.I. Titov

6. Effect of soy protein isolate on the water-holding capacity of sausage emulsions (in Russian)

   V.M. Gorbatov, R.M. Salavalutina, V.I. Lyubchenko, G.P. Goroshko, A.A. Belousov and T.G. Kuznetsova

7. A study into the microstructure of combination sausage comminuted meat (in Russian)

   N.N. Lipatov, E.Y. Titov, N. SH. Nadashvili, M.L. Mamikonyan and M.N. Matveitchuk (and V.N. Pismenskaya)

8. Comparative examination of the granulated soy isolate and textured soy protein properties and their use in formed ground meat products

   M. Polic, V. Matekalo-Sverak, P. Modig and D. Westerling

9. Extraction of non-meat proteins from meat products (in German)

   CH. Ring, R. Roider and H. Schmidt

10. Milk protein concentrate in the form as a meat replacer in sausage production (in Russian)

    N.K. Rostrosa, P.F. Ditchenko, E.A. Zhdanova, L.V. Kalinina and N.V. Makarov

G Use of slaughtering by-products

1. A new method for globin and haem preparation from blood corpuscle concentrate

   K. Autio

2. Protein hydrolysates from beef lung

   A.M. Brady, D.A. Ledward and R.A. Lawrie

3. An attempt to extend the blood plasma storage at chilling environmental temperature

   Z. Duda and E. Hasik-Pajak

4. Use of blood plasma and globin in cooked sausage

   M. Honkavaara and R. Tuominen

5. Analysis of mechanical deboned meat. The effect of the microwave treatment on meat paste characteristics

   Gy. Selmeci, F. Cseh, I. Juhasz, L. Rosa and I. Santa

6. Study of the possibility of usage of mechanically deboned chicken meat for baby food production (in Russian)

   E.G. Shumkov, V.I. Khlebnikov, V.N. Makhonina, M.M. Korotajeva, I.I. Stefanova, L.A. Khovaeva and K.S. Petrovsky

7. Influence of citrate solutions on yield and composition of blood and plasma (in German)

   A. Stiebing

8. Working-out of conditions of sterilization of canned mechanically deboned meat (in Russian)

   G.G. Tchernova, A.A. Gusev, V.A. Gonotsky, V.I. Khlebnikov and M.M. Korotajeva

9. Production of food hydrolyzates from poultry offals (in Russian)

   V.G. Volik, K.I. Lobzov and V.N. Tarakanova

Round Table N 1. Matured and ripened meat products

1. Physical and chemical changes in the protein during the maturation of Parma ham. II. Colour (+ Summary in Italian)

   G. Poralori, M. Bellati, R. Chizzolini and G. Dazzi

2. Physical and chemical changes in the protein during the maturation of Parma ham. III. Nutritional aspects (+ Summary in Italian)

   R. Chizzolini, G. Dazzi, G. Poralori and M. Bellati

3. Possibilita di ridurre di quantita di clorudo di sodio del produtti stagionati valutando opportunamente de varie tecniche di preparazione

   P. Baldini, M. Campanini, G. Pezzani and F. Palmia

4. Indagine sulla composizione del grasso superficiale di prosciutti freschi destinati alla produzione del prosciutto di Parma

   P. Baldini, F. Palmia, G. Pezzani and L. Lambertini

5. Optimization of processing conditions for fermented hams

   R. Avnat and Z. Berk

Round Table N 2. Meat technology in developing countries

1. Meat technology and the developing countries

   R. Nilson, B. Buch-Larsen and O. Ipsics

Additional information
1. Abstracts in English, also for the missing full papers

1. Transportation of living cattle and slaughtering and dressing technology

1. Characteristics of pork fed potato chipper by product

   W.C. Brisendine, M.A. Bumgarner and D.M. Kinsman

2. Effect on chick performance of low protein diet

   A.M. Abdelhamid

3. Effect of different diet protein levels on some ingredients of blood, meat, and bone of16 weeks old chickens

   A.M. Abdelhamid

4. Studies on some factors affecting pig meat quality

   G. Malmfors

5. Containerized transportation of pigs aimed at maximum preservation of product quantity and quality

   Y.V. Tatulov, I.P. Nemtchinova, N.G. Mironov, V.A. Lubenets and L.D. Kirgetova

6. Influence of different transport times on the meat quality of pigs of known pedigree

   P.A. Barton, H. Busk and O.K. Pedersen

7. Transportation and preslaughter stress in animals and the quality of meat (Abstract only)

   N. Nestorov

8. Studies on slaughtering procedures in sheep

   N.G. Gregory and S.B. Wotton

9. Combined effects of electrical stunning and stimulation on post mortem glycolysis in lambs

   G.V. Petersen and D.K. Blackmore

10. Rectal electrical stimulation of bull carcasses

    B. Buts, E. Claeys and D. Demeyer

11. Electrical stimulation of mature cow carcasses and its effect on myofibrillar fragmentation, protein degradation and tenderness

    E.B. Sonaiya

12. The biochemical and quality characteristics of ovine muscle as affected by electrical stimulation and mode of chilling

    N.H. Rashid, R.L. Hendrikson, A. Asghar and P.L. Claypool

13. The electrical stimulation of lamb carcasses

    S. Georgakis, E. Kaldrimidou, K. Vareltzis, E. Agakidou and T. Tsagaris

14. The effect of electrical stimulation and hot boning on veal quality

    F.J.M. Smulders, G. Eikelenboom and J.G. van Logtestin

15. The effect of electrical stimulation on veal quality

    G. Eikelenboom and F.J.M. Smulders

2. Postmortem biochemistry

1. Studies of sarcoplasmic protein by sodium dodecyl sulphate polyacrylamide gel electrophoresis

   M.G. Harrington and M.M. Henahan

2. Influence of age on total lipids and phospholipids in turkey meat

   M. Boccignore, L. Damasio and C. Sarra

3. Glycogen depletion and recovery in skeletal muscle fibre types of young bulls, after subcutaneous injection of adrenaline (in French)

   A. Lacourt and P.V. Tarrant

4. Some observations of the giant fiber’s distribution in bovine muscles

   A.T. Rantsios and P.B. Papavasiliou

5. The influence of temperature on shortening and rigor onset in beef muscle

   P. Roncales, K.O. Honikel and R. Hamm

6. Appearance of PSE and DFD muscles in pigs fattened according to a ”Tropik” system (in German)

   B. Dzierzynska-Cybulko, E. Pospiech, H. Gajewska-Szczerbal, K. Dolata, J. Domanski and A. Sosnicki

7. The significance of stress-susceptibility and quantity of pig muscles for PSE and DFD conditions in pork (in German)

   J. Scheper

8. After slaughter myofibrillar ATP-ase activity in PSE and DFD pig muscles (in German)

   E. Pospiech

9. Significance of pH₁ and early rigor for prediction of pork meat quality

   M. Vada-Kovacs, A. Csiba, A. Nagynemeth and J. Saska

10. DFD incidence in Swedish cattle

    S. Fabianson, I. Erichsen, A. Laser Reutersward and G. Malmfors

11. Effect of pre-slaughter handling of young bulls on dark cutting (DC) character in various muscles

    M. Vada, E. Szucs and A. Csiba

12. The topograph of pH₄₈ value in the carcasses of normal and DCB-beef cattle (in German)

    M. Morgenthaler, M. Harder and A.L. Prabucki

13. Sensory properties of DFD beef and normal beef as related to thermal denaturation of meat proteins

    E. Stabursvick and M. Martens

14. Variation of ultimate pH and residual glucose in aged beef (in French)

    J. Bousset

15. A new basis for meat tenderness in terms of gap filaments

    R.H. Locker

3. Chilling, freezing, transportation and thawing

1. Lipid fraction change of beef muscular tissue during storage (in Russian)

   E.N. Lazarev, V.A. Gerasimova, L.D. Patrakova, V.N. Simonava, V.N. Simonova and N.A. Antonov

2. The effect of polyphosphates on moisture absorption and retention on broiler carcasses (in Spanish)

   M. Camiruaga, P. Schultz and E. Sanhueza

3. Effects of low-dose irradiation and subsequent storage on the technological properties of beef

   A. Grozdanov, N. Dimitrova, N. Nesterov, N. Dilova and G. Dikova

4. Change of activity of multiple forms of lipase in meat during storage (in Russian)

   A. Grozdanov, N. Dimitrova, N. Nestorov, N. Dilova and G. Dikova

5. Studies on goat meat as influenced by storage. I. Alterations during cold storage at two different temperatures

   S.A. El-Kady, K.A. Ammar and A.A. Fahmy

6. Studies on goat meat as influenced by storage. II. Effect of pre- and post-rigor freezing and some storage variables on the quality of meat

   N.A. Golovkin, R.P. Ivanova and V.I. Sharobaiko

7. Effect of freezing, frozen storage and cooking on the chemical changes and quality characteristics of lamb meat. I. Amino acids and quality characteristics

   F.A. El-Wakeil, H.M. El-Banna, N. Abdallah and S.B. El-Magoli

8. Effect of freezing, frozen storage and cooking on the chemical changes and quality characteristics of lamb meat. II. Fatty acids, phospholipids, cholesterol and cholesterol esters

   S.B. El-Magoli, F.A. El-Wakeil and H.M. El-Banna

9. The effect of meat freezing on the water-binding capacity of cooked sausage

   E. Puolanne and E. Kukkonen

10. TTT-the influence of packaging

    L. Bøgh-Sørensen

11. Electrostimulation influence upon changes in slightly frozen meat qualities according to data of functional-morphological research (in Russian)

    N.A. Golovkin and N.N. Vorobieva

12. Effects of processing of fresh beef on microwave treatment

    R. Enamorado, D. Yubero, D. Guttierez and R. Rodriguez y Col

13. Release of mitochondrial enzymes by freezing and thawing of meat: Structural and analytical aspects

    R. Hamm and P. Gottesmann

14. Micromorphological mutations in the semitendinosus muscle of the beef after variable freezing and thawing cycles (in German)

    H.G. Liebich and E. Meier

15. Ice crystallisation in solution of muscular proteins (in Russian)

    N. Guravskayj, E. Kaukhcheshvili, S. Osipov and A. Vasilev

16. Changes in the surface heat transfer coefficient during meat thawing

    S.J. James and C. Bailey

17. Meat thawing under reduced pressure (in Russian)

    N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, V.P. Tchumakov, I.M. Tambovtsev and L.F. Mitaseva

18. Quality of vacuum packed middles and hams

    H.O. Mikkelsen

19. Effect of thawing, cutting and transportation on quality characteristics of frozen beef meat imported to Egypt

    R.M.A. El-Saadany, F.M.H. Ashour and S.S. Abbas

20. Application of international sanitary laws for the elaboration of projects concerning the construction and performance of refrigerated slaughterhouses in Chile (in Spanish)

    G. Amtmann Brionnes, J.C. Maldonado Muscio and A.M. Hidalco Morales

4. Technology, microbiology and sanitary aspects of the dry and or cooked meat products

1. Optimization of the process of continuous grinding combined with edible fat rendering (in Russian)

   V.M. Gorbatov, I.V. Gubanov, V.M. Morozov and N.N. Mizeretsky

2. Optimization of mincing and mixing meats for sausage containing back fat pieces (in Russian)

   V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and A.K. Kakimov

3. Determination of the optimum compositions of meat products having pre-set properties (Abstract only)

   N.N. Mizeretsky, Yu.A. Ivashkin, S.S. Ezhov+- and I.V. Gubanov

4. Modelling of mechanical properties of its comminution (in Russian)

   V.I. Ivashov, B.N. Duidenko, C.G. Yurkov and V.A. Andreeenkov

5. General approach to the optimization of assortment and formulae in meat products production (in Russian)

   Yu.A. Ivashkin, A. Borodin and K. Serdalheji

6. The influence of some technological factors on quantitative and qualitative properties of meat (in Russian)

   V.I. Chlebnikov, V. Machonina, I. Stephanova and N.Kovshevnikova

7. Mathematical fundamentals of standardization system for meat industry (in German)

   G. Lorenz

8. Influence carbonyl and phenol compounds of smoke on pH and water-holding capacity (WHC) of smoked beef

   P.M. Radetic, M.D. Suvakov and J.T. Panin

9. Measurement and control in meat cooking processes (in German)

   H.J. Raeuber, H. Nikolaus and E. Hubner

10. Cooking losses in bovine muscles (in French)

    M. Laroche

11. Water binding in meat related to heat processing (Abstract only)

    Y. Mortayemi and C. Skjoldebrand

12. Effect of different mechanical and heat procedures and storage conditions on the content of individual phospholipids in pork

    V. Djordjevic, F. Bucar, I. Djujic and N. Radovic

13. Diagram of rates and deformation at non isothermic flow of comminuted meat through the pipes (in Russian)

    V.M. Gorbatov, A.V. Gorbatov and M.B. Smirnov

14. Studies into physicochemical characteristics of combination sausage minces at different processing stages (in Russian)

    I.A. Rogov, N.N. Lipatov, A.V. Efimov, E.I. Titova, A.N. Bogatyryov, A.G. Zabashta and N.SH. Nadashvilli

15. Survey study on the minced meat of local market in form of sausage or mixture of minced meat and meat substitutes

    F.A. Salem, M.M. Abd El-Baki, K.A. Sedky, S.K. El-Samahy and SH.A.A. El-Nemr

16. Substantiation of the optimum cooked sausage formulation, using a generalised criterion (in Russian)

    M.P. Voyakin, V.M. Gorbatov, G.P. Goroshko and R.M. Salavatulina

17. The effect of presalting of meat on properties of finely comminuted meat products

    A.M. Hermansson

18. The effect of electrically stimulated meat on the processing properties of cooked sausages

    R. Tuominen and M. Honkavaara

19. Investigations to analyse how various protein additives of animal origin influence the colour characteristics and nutritive value of cooked sausages (in German)

    W. Schnakel and S. Danchev

20. Effect of PSE meat on processing properties of cooked sausage and ham

    M. Honkavaara and R. Tuominen

21. The influence of tumbling techniques on quality and yield of cooked ham (in German)

    J.E. Reichert

22. Determination of the effect of heat treatment, with the same F-value and different, on the quality of pasteurized canned ham (in French)

    I. Baychev

23. Changes in the contents of total carbonyls and monocarbonyls and in the microorganisms of pasteurized canned ham upon storage for 12 months

    D. Gadzheva, V. Vergieva and N. Nestorov

24. Changes in meat structure during curing under vibro-massaging

    A.A. Belousov, G.E. Limonov, V.I. Roshtchupkin and V.E. Stupin

25. Manufacture and acceptability of an oriental dried pork product

    H.W. Ockerman and J.C. Kuo

26. Studies on the manufacture of Parma-type ham in Cuba. 1. Initial experimental for specifying the curing and ageing parameters (in Spanish)

    Z. Valdez, G. Manev and M. Ramos

27. Characteristics of dried ham of Jabugo type (in Spanish)

    L. Leon, F. Beltran de Hereda, J. Fernandez-Salguero and M. Alcala

28. Injection of a salt suspension into bacon cuts

    J.B. Lennsick, J. Meester, H. Labots and E.J.C. Paardekooper

29. Study of carbohydrate breakdown in meat and meat products

    K. Incze, A. Juhasz and E. Horvath

30. Effects of freezing and freeze-drying on lactic acid production by starter cultures

    B. Dineva, TS. Tsvetkov, R. Brankova and A. Krustev

31. Studies on the nitrate reductase and catalase activities of micrococci in connection with their freezing and freeze drying

    B. Dineva, N. Nesterov, TS. Tsvetkov, A. Krustev and R. Brankova

32. A model system for the assessment of starter cultures for fermented sausages

    P. Zeuthen and P. Gotfredsen

33. Examination of the effect of brine ingredients on water activity (aw) and multiplication of selected microorganism

    L. Paunovic and Z. Tadic

34. Bacterial compound of frozen acidophilic bacillus for acceleration of the process of semidried smoked sausages ageing (Abstract only)

    M.M. Mikhaylova and V.V. Krylova

35. Effect of the ripening temperature on the pH fall and on some analytical characteristics of dry sausages (in Spanish)

    J. Flores and E. Martinez

36. Microflora in sausages with raw casings (in German)

    D. Kalinov, N. Dimitrova, N. Spasov and K. Dimitrov

37. Microbiological quality of meat products and raw materials used. VII. Microbiological criteria proposed (in German)

    M. Catsaras and D. Grebot

38. Microbiological characteristics of artificially structured proteins (ISBP) based on blood plasma (Abstract only)

    V.M. Matvejt-Chuk, N.N. Lipatov, E.I. Titov, N. Sh. Nadashvili, A.S. Myagkov and I.A. Rogov

39. The use as food of the meat from pigs suspected of being contaminated of African swine fever virus (in French)

    R.S. Melo

40. Survival of African swine fever virus in pork products (in Spanish)

    A. Ordas Alavarez and M.A. Diaz Yubero

41. The use of electrical stimulation as an alternative method in the aging of meat in countries affected with foot and mouth disease virus (FMDV) (in Spanish)

    W. Garcia Vidal, C. Correa, H. Lazaneo, S. Huertas and V. Urrestarazu

42. The inspection of pig mesenteric lymph nodes: a possible source of salmonella diffusion

    M.L. Cortesi and G. Catellani

43. Daily and annual microbial variation in a delicatessen plant (in French)

    R.E. Simard and G. Auclair

44. Residual viruses in processed meat products: A review

    P.D. McKercher, J.H. Blackwell and J.J. Callis

45. Effect of pre-rigor salting on the water-binding capacity of beef

    E. Puolanne and P. Turkki

5. Non-meat ingredients

1. Non meat proteins in composition of meat sausages (in Russian)

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

2. Use of casein as a meat extender

   S. Dale, K. Steinholt, S. Aa. Gumpen and T. Høyem

3. Application of the lactic protein concentrate to the production of cooked sausages. II. Effect of the protein concentration on the stability of the meat emulsion and the stuffing for cooked sausages

   K. Vassilev and K. Kostov

4. Effect of the degree of meat replacement by soy protein isolate and sodium caseinate on quality of sausages (in Russian)

   A.F. Savtchenko and R.M. Salavatulina and L.K. Zyrina

5. The functionality of soy protein concentrate in canned luncheon meat

   G.R. Schmidt, W.J. Means, D.F. Herriot and B.F. Miller

6. Influence of the addition of texturized soybean proteins to canned pork leans. Effects on the texture (in Spanish)

   W. Canet, J. Espinosa and R. Enamorado

7. Use of textured soy protein for the dry sausage production (in German)

   I. Ambrosiadis, F. Wirth and H.J. Sinell

8. The free short-chain fatty acids in the fermented sausages produced with soybean protein supplement

   A. Jakubowski, M. Panasiki, W. Malecka and K. Zawadzka

9. Some substitutes of animal proteins assessment of the nutritive value of the meat products manufactured using them (in French)

   N. Tyutyundzhiev, Z. Tsaneva and M. Chernev

10. Investigation of the influence of porous lyotropic gels on the quality of combined comminuted meat for sausage and finished products (in Russian)

    V.T. Dianova, N.G. Krokha and V.B. Tolstuguzov

11. Examination of the influence of additive mixtures from the group of weak organic acids with common salt on the prolongation of shelf life of ground young beef

    P. Modic, L. Bastic, R. Zivanovic and V. Milosevski

12. Reducing of the cell count of spices by irradiation

    I. Kiss

6.By-products utilization, processing and stability

1. Use of mechanically deboned meat for mannufacture of meat products

   I. Juhasz, R. Santa and G. Selmeci

2. Poultry meat as an ingredient in beef and pork processed meats

   B.J. McAuley, S.D. Mott and F. Johnson

3. Production of hydrolyzates from low valuable products of poultry processing (Abstract only)

   V.G. Volik, K.I. Lobzov and V.P. Tarakanova

4. Incorporation of bone protein extracts into cooked sausages

   H.W. Ockerman and H.A. Caldironi

5. Utilisation of animal blood for human consumption. Sensory evaluation an measurement of surface colour of meat products and determination of haemoglobin and myoglobin in raw materials

   E. Slinde, J. Mielnik, M. Martens and A. Tenningen

6. Ideas for the use of animal blood plasma

   O. Sigmund Braathen, J.A. Nilsen and R. McCormick

7. Investigation of quality of proteins obtained from non-traditional animal raw materials (in Russian)

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

8. A complex enzymic preparate for meat tenderization (in Russian)

   L.V. Alekhina and L.I. Stekolnikov

9. The contribution of pig fat and soluble proteins of various parts of the pig carcass to the emulsifying (CE) and emulsion stability (ES) of meat products obtained according to a model system (in Spanish)

   J. Bello and MA.C. Ancin

10. The effect of alkali treatments upon thermodynamic values of the “order-disorder” conversion in collagen

    O.O. Babloyan

11. The effects of some chemical compounds on the removing of the slime in small intestines of pigs (in Spanish)

    E. Corrominas, M. Hortos and M. Garriga

12. Influence of preservation with sorbic acid on the quality of intestines stored at increased temperatures

    N.M. Krekhov, A.F. Savtchenko, E.P. Konstantinova, M.M. Alimov and N.A. Zhizhokina

13. Primary cure of hides of slaughtered animals by jets of liquids (in Russian)

    I.A. Rogov, E.E. Aphanasov, A.I. Romanov and G.J. Kneller

7. Packing, packaging and storage of meat and meat products

1. Carboximethylcellulose influence upon the properties of collagen dispersions and protein sausage casings (in Russian)

   N.F. Pankrov, S. Kobjakova, G. Duma and V.G. Bellorusskij

2. A new gelling collagen additive for the manufacture of meat products (in Russian)

   E.F. Oreshkin, M.M. Mikhailova, O.O. Babloyan, E.G. Bobrikova and S.K. Kharybina

3. The study of free formaldehyde migration into sausage mixture (in Russian)

   L.A. Abramova

4. Bacterial growth in exudate of vacuum packaged beef

   L. de Zutter and J. van Hoof

5. Extended frankfurter shelf life under nitrogen

   R.E. Simard, L. Laleye, B.L. Lee and R. Holley

6. Growth of bacteria at 1°C on beef stored in controlled atmospheres of mixtures of O₂, CO₂ and N₂ and its relevance to vacuum packaging (in German)

   B.G. Shaw and J. Roncali

7. Qualifications of packed back-bacon

   F. Havas

8. Residues in meat and meat products

1. Cadmium, lead and copper content in meat products (in Spanish)

   N. Ybañez, R. Montoro, R. Catala and J. Flores

2. Evaluation of some metals in canned meat: variations in relation to storage time (in Spanish; Abstract only)

   E. Parisi, R.M. Turi and L. Palin

3. Residual levels of nitrite in Spanish Sausages and cold meats (Spanish)

   F. Rincon Leon, G. Zurera Cosano, L.M. Polo Villar and R. Pozo Lora

4. Research on the fungicide hexachorocene and other organochlorine pesticides in tinned pork products (Spanish)

   R. Pozo lora, L.M. Polo Villar, M. Jodral Villarejo and A Herrera Marteache

5. Investigation of cured meat products for the presence of n-nitrosothiazolidine

   W. Fiddler, J.W. Pensabene and W.I. Kimoto

6. ‘In-vitro” action of DES in cell cultures (in Spanish)

   A. Borregon, F. Sanz, A. Santa Maria, J. Salas, M. Martin, C. Becerril, M. Barea, C. Caballo, M. Fernandez, A. Garcia and M.T. Pollastrini

9. Quality control and nutritive value of meat and meat products

1. Effects of technical-technological alterations of quality

   I. Santa

2. Effect of genotype and age on the quality of beef

   E. Szucs, A. Nagy and A. Csiba

3. Carcass and meat quality of Charolaise and Zebu steers

   L. Muller, L.F.P. Borges and L.A. Pfau

4. Possibility for determination of the commercial storage time of pork and beef on the basis of the work of Wenzel, Srerod and Gissel

   G. Selmeci and G. Galambos

5. Variation of the collagen content of beef muscles and consequences on the quality of the resulting meat products (in French)

   B.L. Dumont

6. Techniques for the accurate measurement of ultimate pH of meat

   G.V. Petersen

7. Activity of water in the processes of drying and freezing of meat products (Abstract only)

   B.P. Knamovnikov, A.M. Brashnikov, A.V. Antipov and V.V. Groundzinsky

8. A rapid determination of composition and commercial value of meat products by infrared reflexion analysis (Abstract only)

   E. Hauser, U. Weber and B. Zesinger

9. Automated analysis of starch in cooked sausage

   M. Honkavara and R. Tuominen

10. Quantitative analysis of vitamin A in meat products by high yield liquid chromatography (in Spanish)

    T. Reuvers

11. Control of colouring value of seasoning paprika with an automatic analyzer

    E. Tako, G. Selmeci, A. Aczel and J. Juhasz

12. Rapid instrumental control of ash content of spices (paprika, pepper) for use in the meat industry

    G. Selmeci, F. Cseh and A. Aczel

13. Determination of proteins in meat products by means of dodecyl sulphate polyacrylamide gel-electrophoresis (in Spanish)

    D. Calsina, G. Casademont and J.M. Monfort

14. Characterization of the immunoelectrophoretical fractions resulting from soluble extracts of meat from different species (in Spanish)

    C. Casaa, J. Tormo and B. Sanz

15. Quantitative analysis of casein in some heat treated meat products (in Spanish)

    J. Huescar Fernandez and I. Santillana Lopez

16. Quantitative determination of soya protein in meat products heated at high temperatures (in German)

    CH. Ring and F. Sacher

17. Functional properties of comminuted and salted hot boned pork and beef

    N. Nestorov, N. Dimitrova, N. Dilova, M. Tantikov, D. Petrova

18. Effects of the oxidation on the emulsion capacity of meat proteins (MRM = CRM) (in Spanish)

    F. Jimenez Colmenero and E. Garcia Matamoris

19. Application of the GOSUC consistometer to meat extract viscosity measurement (in Spanish)

    F. Leon Crespo, F. Beltran de Heredia and J.C. Penedo

20. Influence of pH and salt on the stability of emulsions made with different protein fractions (in French)

    C. Denoyer and J.P. Girard

21. The use of the DSC on the thermal characterisation of meat. Part II.

    F. Fernandez-Martin and P.D. Sanz

22. An estimation method for the determination of thermophysical characteristics of meat products (Abstract only)

    V. M. Gorbatov

23. Estimation of heat-physic characteristics of meat products how the function of their internal humidity (in Russian)

    A. Brajnikov and N. Kaukhcheshvili

24. Electrophysical diagnosis of meat quality and portable means for its realization (in Russian)

    N.A. Golovkin and S.A. Yevelev

25. Method of property-analysis of meat products

    E. Zukal, V. Mihalyi and Z.S. Gyorgy

26. A note of boar tainting the carcasses of non-castrated pigs in Catalonia

    A. Diestre, D. Calsina, G. Gasademont and J.M. Monfort

27. Fat composition and organoleptic estimation of meat from pigs of various sexual types (in French)

    B. Desmoulin, J. Donnat and M. Bonneau

28. Influence of liquid smoke on digestibility (in vitro) of connective tissue proteins of pork loin (in Russian)

    N.N. Krylova, L.F. Karmyshova and V.T. Kolesnikova

29. A nomographic method of optimizing the nutritive value of meat with different regimens of heat treatment

    I. Zakhariev and E. Tsvetkova

30. On the nutritive value of poultry meat, with different regimens of heat treatment (in German)

    E. Tsvetkova, K. Beev and N. Alexiev

31. The nutritive value of mechanically deboned meat (PER, basic composition and amino acid composition)

    E. Prost

32. Biological value of mechanically deboned poultry meat and of sausages with this meat added (in Russian)

    O.N. Krasulya, V.V. Khlevovaya, V.A. Gonotsky and L.S. Kuznetsova

33. The moisture/ protein ratio of canned sausage- an equation to estimate its value (in Spanish)

    P. Mucciolo and M.C. Galvao Gomes

34. Motivation and other determinants of workers’ hygienic practices – an empirical investigation

    G.E. Gerats, F. Tazelaar, R. Wippler and J.G. van Logtestijn

annex

1. Containerized transportation of pigs aimed at maximum preservation of product quantity and quality (in Russian)

   Yu.V. Tatulov, I.P. Nemtchinova, N.G. Mironov, V.A. Lubenets and L.D. Kirgetova

2. The biochemical and quality characteristics of ovine muscle as affected by electrical stimulation and mode of chilling

   N.H. Rashid, R.L. Hendrikson, A. Asghar and P.L. Claypool

3. Lipid fraction change of beef muscular tissue during storage (in Russian)

   E.N. Lazarev, V.A. Gerasimova, L.D. Patrakova, V.N. Simonava, V.N. Simonova and N.A. Antonov

4. Change of activity of multiple forms of lipase in meat during storage. I. Alterations during cold storage at two different temperatures (in Russian)

   S.A. El-Kady, K.A. Ammar and A.A. Fahmy

5. Electrostimulation influence upon changes in slightly frozen meat qualities according to data of functional-morphological research (in Russian)

   N.A. Golovkin and N.N. Vorobieva

6. Meat thawing under reduced pressure (in Russian)

   N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, V.P. Tchumakov, I.M. Tambovtsev and L.F. Mitaseva

7. Optimization of mincing and mixing meats for sausage containing back fat pieces (in Russian)

   V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and A.K. Kakimov

8. Modelling of mechanical properties of its comminution (in Russian)

   V.I. Ivashov, B.N. Duidenko, C.G. Yurkov and V.A. Andreeenkov

9. General approach to the optimization of assortment and formulae in meat products production (in Russian)

   Yu.A. Ivashkin, A. Borodin and K. Serdalheji

10. The influence of some technological factors on quantitative and qualitative properties of meat (in Russian)

    V.I. Chlebnikov, V. Machonina, I. Stephanova and N.Kovshevnikova

11. Diagram of rates and deformation at non-isothermic flow of comminuted meat through the pipes (in Russian)

    V.M. Gorbatov, A.V. Gorbatov and M.B. Smirnov

12. Studies into physicochemical characteristics of combination sausage minces at different processing stages (in Russian)

    I.A. Rogov, N.N. Lipatov, A.V. Efimov, E.I. Titova, A.N. Bogatyryov, A.G. Zabashta and N.SH. Nadashvilli

13. Changes in meat structure during curing under vibro-massaging (in Russian)

    A.A. Belousov, G.E. Limonov, V.I. Roshtchupkin and V.E. Stupin

14. Quality of cured products made from horsemeat as effected with vacuum mechanical treatment (in Russian)

    A.S. Bolshakov, M.A. Anvarov, N.N. Lipatov, V. Kh. Adylov and I.B. Moskivina

15. The membrane clarification of used brines (im Russian)

    B.V. Sherbina, E.A. Denisiuk, S.V. Karpichev and L.V. Kalmikova

16. Rational technology and quality of poultry meat baby foodstuffs (in Russian)

    Shumkov E.G., M. Korotayeva, V. Krajnjaja, G. Chernova, V. Chelevovaja

17. Non-meat proteins in composition of meat sausages

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

18. Effect of the degree of meat replacement by soy protein isolate and sodium caseinate on quality of sausages

    A.F. Savtchenko and R.M. Salavatulina and L.K. Zyrina

19. Investigation of the influence of porous lyotropic gels on the quality of comminuted meat for sausage and finished products
20. Investigation of quality of proteins obtained from non-traditional animal raw materials

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

21. The effect of alkali treatment upon thermodynamic values of the ” order-disorder” conversion in collagen

    O.O. Babloyan

22. Influence of preservation with sorbic acid on the quality of intestines stored at increased temperatures

    N.M. Krekhov, A.F. Savtchenko, E.P. Konstantinova, M.M. Alimov and N.A. Zhizhokina

23. Primary cure of hides of slaughtered animals by jets of liquids

    I.A. Rogov, E.E. Aphanasov, A.I. Romanov and G.J. Kneller

24. Carboxymethylcellulose influence upon the properties of collagen dispersions and protein sausage casings

    N.F. Pankrov, S. Kobjakova, G. Duma and V.G. Bellorusskij

25. A new gelling collagen additive for the manufacture of meat products

    E.F. Oreshkin, M.M. Mikhailova, O.O. Babloyan, E.G. Bobrikova and S.K. Kharybina

26. The study of free formaldehyde migration into sausage mixture

    L.A. Abramova

27. Estimation of heat-physic characteristics of meat products how the function of their internal humidity

    A. Brajnikov and N. Kaukhcheshvili

28. Electrophysical diagnosis of meat quality and portable means for its realization

    N.A. Golovkin and S.A. Yevelev

29. Influence of liquid smoke on digestibility (in vitro) of connective tissue proteins of pork loin

    N.N. Krylova, L.F. Karmyshova and V.T. Kolesnikova

30. Biological value of mechanically deboned poultry meat and of sausages with this meat added

    O.N. Krasulya, V.V. Khlevovaya, V.A. Gonotsky and L.S. Kuznetsova

31. Informe que emite el Instituto del Frio, del consejo superior de investigaciones cientificas, a solicitud de don carlos lima, director Gerente de ”Todozono, S.A.”, sobre los resultados obtenidos en el estudio de applicacion del ozono en la conservacion al estado refrigerado de carnes de diferentes especies
32. Water binding in minced meat products related to heat treatment

Additional information
1. Abstracts, also for missing full papers

A Biology of meat and its influences on meat quality

1. Possibilities of improving the carcass quality by crossing

   S. Čepin and J. Osteric

2. Meat quality of British steers of different chronological age

   L. Mϋller and G.P. Robaina

3. The effect of cow size, milk yield and cow condition on the carcass characteristics and meat quality of their progeny

   S.D.M. Jones, J.W. Wilton and H. Song

4. Meat hygienic aspects for the application of industrial dried faeces of laying hens in the fattening of cattle (in German)

   G. Reuter, K. Troeger and G. Wachelau

5. Determination of the quality of meat from pure and crossbred swine (in Russian)

   A. Blanco, P. Perez and C. Urbay

6. Determination of the quality of meat and fat from crossbred swine (F₂) (in Russian)

   A. Blanco, P. Perez and C. Urbay

7. The use of sugar-cane as an energy source for pig production (in Russian)

   A. Blanco, P. Perez and C. Urbay

8. Rapid glycolysis test for detection of DFD pork meat

   M. Vada-Kovács

9. Some characteristics of raw and cooked porcine muscles of pure and crossbred animals

   S. Rahelić and Manojlović

10. The influence of different test results of halothane tested litter mates on their meat quality (in German)

    E. Kallweit and M.Henning

11. Press laughter weight of pigs and occurrence of PSE and DFD meat (in German)

    E. Pospiech, B. Dzierzynska-Cybulko, W. Maruniewicz and W. Darul

12. Evaluation of some methods for stress-susceptible meat

    V. Várvizi, M. Vada-Kovács and G. Biró

13. Influence of the pre-slaughter stress situation on meat quality (in German)

    D. Schwörer, J.K. Blum and A. Rebsamen

14. Routine detection of PSE muscle by dielectric measurement

    H. Pfϋtzner, E. Fialik, E. Krause, A. Kleibel and W. Hopferwieser

15. Histopathological studies of muscle changes and incidence of PSE and DFD meat in pigs kept in large industrial farms

    D. Klosowska, B. Klosowski, J. Kortz and B. Rak

16. Improvement in meat quality in pigs by beta-adrenergic blockade

    P.D. Warriss and D. Lister

17. Criteria for the identification of pig carcasses ineligible obtained (in German)

    A. Stolle and G. Reuter

18. The determination of standard value ranges and limiting values of the measurable quality characteristics brightness of colour, drip loss and pH value in muscle flesh from young bulls, heifers and cows (in German)

    E. Scharner, H. Schlicht, A. Baier and H. Goldschmidt

19. Relations between the metabolic type and oxygen uptake of muscle homogenates (in French)

    M. Renerre and A. Talmant

20. Studies on the type and diameter of muscle fibres in lambs of certain breeds and crosses

    A. Pinkas, C. Valin, P. Marinova, D. Nedelchev and A. Stoyanov

21. Studies on the cold shortening of the lamb meat muscle- IV. Effects of shower baths at both 50°C and 60°C applied to carcasses on the tenderness of meat (in French)

    A. Moral, E. Garcia-Matamoros, S. Jimenez and A. Goicoechea

22. Electron microscopic studies of mutton treated with microbial protease mesentrine 11-11

    E. Hristov, P. Velinov, S. Danchev, D. Dimitrov and S. Sinha

23. A study on the influence of a bacterial proteolytic enzyme preparation on the structural and mechanical properties of mutton

    S. Sinha, E. Hristov, S. Danchev and D. Dimitrov

24. Ultrasound changes in pork from Camborough hybrids transported at short distances

    P. Velinov and E. Markov

25. Does hanging while bleeding out (right versus left side) influence meat quality characteristics of pigs? (in German)

    K. Fischer and Chr. Augustini

26. Participation of some tissues in the most valuable parts of carcasses of some swine breeds and their crossings

    A. Petricevic, G. Kralik, D. Gutzmirtl, K. Bencevic and T. Rastija

27. Effect of different salt concentrations on water binding capacity of pre-rigor beef

    P.D. Jolley, K.O. Honikel and R. Hamm

28. Heat induced gelation of myosin: roles of head and tail regions of a myosin molecule

    K. Samejima, M. Ishioroshi and T. Yasui

29. Influence of different freezing temperatures on some characteristics of fibrillar proteins of bovine longissimus dorsi muscle

    L. Petrović and S. Rahelić

30. Thermal and chemical stability of collagen in normal and double muscle 2 year old steers (in French)

    J. Kopp and M. Bonnet

31. Pig leg weakness: Relationship with articular cartilage collagens

    M. Shimokomaki

32. The influence of defatted bone production conditions on bone collagen microstructure and thermographic properties (in Russian)

    M.L. Faivishevski, V.I. Plotnikov, O.O. Babloyan, M.G. Borisova, S.E. Pankova and V.E. Ivanov

33. Identification of the proteinases responsible for the postmortem degradation of myofibrillar proteins

    A. Okitani, U. Matsukura, T. Matsumoto and M. Fujimaki and H. Kato

34. Variation of LDH isozyme in beef muscles (in French)

    J. Bousset

35. Effect of frozen storage of bovine psoas muscle on cathepsin D

    M. Henahan, A. McGrath and M.G. Harrington

36. Technological usefulness of meat treated with preparations of proteolytic enzymes (in German)

    B. Dzierzynska-Cybulko, J. Lar, G. Murawska and E. Pospiech

37. Biochemical processes and ultrastructural changes in the muscle tissue of ducks (in German)

    T. Trziszka, T. Smolinska and W. Kopec

38. The run of changes in nitrogen compounds in the muscle tissue of ducks frozen without cooling (model studies)

    T. Smolińska, T. Trziszka and W. Korpeć

39. Influence of biochemical processes in meat post mortem on the technological properties of muscle homogenates (in German)

    R. Rede

40. The effect of high and low voltage electrical stimulation on beef quality

    G. Eikelenboom, F.J.M. Smulders and H. Rudérus

41. The effect of electrical stimulation and hot boning on beef quality

    F.J.M. Smulders, G. Eikelenboom and J.G. Van Logtestijn

42. The electrical stimulation of lamb meat (in German)

    S. Georgakis, K. Vareltzis, E. Agakidou and A. Elefteriadou

43. Influence of low voltage stimulation on postmortem biochemistry in normal and DFD beef

    A. Laser-Reuterswärd, G. Johansson, B. Kullmar and H. Ruderus

44. An integrate of meat processing: Electrical stimulation, rapid refrigeration, boning immediately after slaughter, quick freezing and quick thawing

    R. Enamorado, R. Diaz, F. Gutierrez and R. Rodriguez

45. Animal muscle microstructure as effected with electric current (in Russian)

    A.A. Belousov, V.I. Plotnikov, V.I. Roshtchupkin and V.V. Avilov

46. Study into some factors affecting meat quality during impulse stimulation (in Russian)

    N.A. Golovkin, N.N. Vorobjeva, S.A. Evelev

47. Hormone residue levels in young bulls after treatment using anabolic reagents (trenbolone acetate and 17 beta estradiol)

    J.P. Duchatel, P. Evrard, G. Maghuin-Rogister

48. Relationship between muscle type and post mortem catabolism of NAD in bovine muscle (in French)

    C. Valin and F. Champomier

49. Hydrocarbons of beef muscle (in Russian)

    E.N. Lazarev, V.N. Simonova, V.A. Gerasimova, L.D. Patrakova and N.A. Antonov

50. Distribution of muscle fiber diameter length values in relation to muscle fiber histochemical type

    A.T. Rantsios, P.D. Papavasileiou

B Slaughter technology and hygiene

1. Air contamination in slaughterhouses and bacteriological quality of the bovine carcasses (in French)

   J. Founard and M. Bertaud

2. Design of animal handling systems to reduce stress

   T. Grandin

3. Electrical stunning and meat quality of veal calves

   E. Lambooy

4. Slaughter techniques and bacterial contamination of pig carcasses

   G.E. Gerats, J.M.A. Snijders and J.G. van Logestestijn

5. Hygiene program of a standardized slaughter technique (in German)

   H. Steiner

6. The possibility of changing the rendering conception with a purpose line for collection and utilisation of slaughtery’s by-products and recrements in the industry (in German)

   K. Benčević, A. Pertičević and G. Kralik

C Technology of meat products

1. The effect of raw material and processing technology upon the quality of semi-canned ham

   V. Herczeg-Duschanek and E. Keleti

2. The application of formalised methods when studying canned ham quality as effected with processing factors (in Russian)

   E.F. Oreshkin, G.P. Goroshko and E.G. Bobrikova

3. Influence of cuts on the meat on quality and yield in hams (in French)

   I. Baychev

4. Canned beef quality as effected with curing and mechanical treatments (In Russian)

   E.F. Oreshkin, V.K. Prizenko and N.A. Tcherkashina and G.P. Goroshko

5. Muscle microstructural changes due to vacuum-mechanical treatment during curing (in Russian)

   A.A. Belousov, V.I. Roshtchupkin, T.V. Minakova, A.S. Bolshakov, V.G. Boreskov and M.A. Anvarov

6. Brine distribution in the muscle during mechanical treatment under vacuum (in Russian)

   A.S. Bolshakov, V.G. Boreskov, Yu. A. Kiselyov, M. A. Anvarov and N.N. Lipatov

7. Cover pickle regeneration in smoked pork meats during curing (in Russian)

   A.M. Brazhnikov, B.V. Shtcherbinin and E.A. Denisyuk

8. Studies on curing, ageing and smoking of camel meat – I. Chemical changes

   S.B. El-Magoli, E.T. El-Ashwah and M.M. Ibrahim

9. Studies on curing, ageing and smoking of camel meat – II. Microbiological and sensory evaluation

   E.T. El-Ashwa, S.B. El-Magoli and M.M. Ibrahim

10. The resistance of aluminium laminate and aluminium lackered foil into the brines of different concentration

    I. Vujković and S. Rahelić

11. An accelerated technology for raw dried meat products from non-comminuted meat. Changes in the carbonyl substances and the lipids

    N. Nesterov, D. Gadzheva and M.Chakurov

12. The influence of added coccus concentrate SSHK 76 on the consistency of fermented sausages with special regards to methods of penetrochemical investigation (in German)

    E. Scharner, G. Linke and E. Schiffner

13. Ripening and water content of ”Sremska” sausage- dry sausage of diameter 28-36mm

    S.Tojagić and S. Rahelić

14. New strains of L. plantarun 22 (2P) and 31, M. caseolyticus 38 and yeast straines Debaryomyces kloeckeri for dry non-smoked sausages (in Russian)

    V.V. Khorolosky and N.N. Tsvetkova

15. Technological properties of frozen and refrozen meat

    S. Aa. Gumpen and K. Fretheim

16. Stability of beef preblends

    H.W. Ockerman and F.L. Crespo

17. Physico-chemical changes during storage of preblended beef

    H.W. Ockerman and F.L. Crespo

18. Separation of meat components for the study of interactions during the preparation of emulsions

    E. Zukal

19. Comminuted meat products: Factors affecting the gelation of the water phase isolated from the batter

    K. Fretheim and S. Aa. Gumpen

20. Histological studies of sausage emulsions (in Russian)

    A.A. Belousov, M.P. Voykakin, G.P. Goroshko, T.V. Kuznetsova, V.I. Plotnikov and R.M. Salavatulina

21. Correlation between the rheological parameters and microstructure of Bolognese-type sausages

    L. Fehér, K. Kabók and T. Huszka

22. Rheological methods to control the process of sausage batter preparation (in Russian)

    V.M. Gorbatov, V.D. Kosoy and A.V. Gorbatov

23. Rheodynamics of a film-type flow of comminuted meat products (in Russian)

    A.M. Brazhnikov, B.P. Filipenko and N.S. Nikolayev

24. Peculiarities of sausage preparation in moulds and its biological value (in Russian)

    V.M. Gorbatov, E.T. Spirin, V.V. Vagin and S.A. Fedotova

25. Substantiation of the sterilization parameters for canned chopped meats by their microbiological, biochemical and organoleptical characteristics (in Russian)

    E.F. Oreshkin, A.E. Shirotchenko, S.D. Evseyeva, E.G. Bobrikova, M.M. Mikhailova, V.I. Osipova and O.V. Tolstova

26. A study into the heat and mass exchange in the product during cooking sausages in moulds (in Russian)

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

27. A study into the process of stuffing sausage mixes into artificial casings (in Russian)

    V.M. Gorbatov, V.D. Kosoy, A.V. Gorbatov and S.N. Tumenov

28. Changes in fractional composition of meat proteins during storage (in Russian)

    N.A. Golovkin and R.P. Ivanova

29. Vacuum thawing of meat blocks and cuts and the apparatus for the process (in Russian)

    N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, L.F. Mitaseva and I.M. Tambovtsev

30. The keeping quality of non-packed frozen meat as effected with heat input intensity (in Russian)

    A.A. Belousov, V.I. Roshtchupkin, O.B. Tserevitinov, V.D. Nazarov and V.D. Mikhailova

31. Theoretical fundamentals of mathematical modelling of technological processes in the meat industry (in Russian)

    V.M. Gorbatov, I.V. Gubanov, Yu. A. Ivashkin and N.N. Mizeretsky

32. Production control system for the regulation of the chemical composition of meat products (in German)

    Z. Erdös and L. Körmendy

33. Computerized least cost sausage formulation in the meat industry by linear programming (in German)

    G. Lorenz

34. Chemical and technological studies on beef meat

    S.A. El-Kady

35. Proteins recovery from lungs and spleen and their quality (in Russian)

    V.I. Piulskaya, N.N. Krylova, L.I. Stekolnikov, V.Z. Krakova, V.P. Karpova and G.I. Edelman

36. Lability of collagen in intermediate moisture meat products

    D.A. Ledward and U. Madden

37. Quality of canned beef in relation to corrosion of plain aluminium cans

    N. Simić, D. Lučić, M. Micković and T. Bojović

38. The influence of applied technology and of effecting mechanisms of capital equipments on quality of end-products (in Russian)

    I. Sánta

39. Physico-thermal properties of some varieties of fish and meat

    A.F. El-Sahrigi, Y.M. Hassan, S.A. Soliman and H.A. El-Mansy

40. Further research on irradiated bacon

    E. Wierbicki and A.E. Wasserman

41. Use of irradiation to increase the shelf life of minced meat products

    I. Kiss and Gy. Zachariev

42. Radiosensitivity of some microorganisms on meat

    S. Kovács, Hajnalka, Domján-Kovács and I. Kiss

43. Effects of washing on the properties of mechanically deboned meat

    F. Jimenez-Colmenero and E. Garcia-Matamoros

44. Cleansing and disinfection in the meat processing industry as well as a practical methodology for examining microbiological efficiency of cleansers and disinfectants (in German)

    S. Scholz, K. Scharf

45. Methods for cleaning ventilation discharge from inedible rendering departments (in Russian)

    A.I. Snitsar, V.A. Markova and V.I. Kostrikov

46. The quality of raw leather material and sheepskins as influenced with chloride sulfate preservative compositions (in Russian)

    D.P. Radkevitch, L.I. Lapteva, M.A. Kotov, L.N. Lyapin and R.S. Bektursunov

D Effects and technology of food additives and ingredients

1. The interfacial and emulsifying properties of blood plasma proteins

   E. Tornberg and T. Jönsson

2. Utilization of blood plasma in certain meat products

   A. Zsigmond, R. Lástity and M. Vada-Kovács

3. The use of new albumin products from the blood of slaughter cattle for foodstuffs (in German)

   G. Drepper, K. Drepper and H. Ludwig-Busch

4. Functional aspects of blood plasma protein fractions

   N. Howell and R.A. Lawrie

5. Principles of preparing and prospects for using structured blood plasma protein fractions in meat product technology (in Russian)

   I.A. Rogov, N.N. Lipatov, A.N. Bogatyrov, A.V. Efimov, A.G. Zabashta and E.I. Titov

6. A study into the ultrastructure of structured proteins of blood plasma with scanning electron microscopic techniques (in Russian)

   .A. Rogov, N.N. Lipatov,V.N. Pismenskaya, A.V. Efimov, A.G. Zabashta and E.I. Titov

7. Morcela’ (Portuguese country style blood and rice sausage) – a tasteful and convenient way to use blood as food (in French)

   A.M. Ribeiro, E.C. Teixeira, A.J. Almeida

8. Biological value of milk additives used in sausage production (in Russian)

   A.N. Dubinskaya, V.D. Meshtcheryakova and L.I. Shak

9. Changes in the functionally of raw sausage emulsions as related to the level of milk proteins added (in Russian)

   A.F. Savtchenko, R.H. Salavatulina, S.A. Aliyev, G.P. Goroshko, A.A. Belousov and T.M. Kuznetsova

10. Meat-like, structured animal proteins (in German)

    H.-J. Raeuber, G. Lchagwaa and S. Kummer

11. The use of structured non-die spun proteins in cooked sausages (in Russian)

    V.B. Tolstoguzov, V.T. Dianova, V.K. Vakhrameyev and A.N. Bogatyryov

12. A study into the functional properties of protein fibres prepared by means of non-die spinning (in Russian)

    V.T. Dianova, V.B. Tolstoguzov and V.K. Vakhrameyev

13. A study into the effect of some food additives on beef quality during curing (in Russian)

    A.S. Bolshakov,G.K. Babanov, I.I. Timoshtchuk, V.D. Gorodiskaya and E.V. Franko

14. Colour development of cooked sausages with a high meat extension level with protein additives (in Russian)

    N.K. Zhuravskaya, I.A. Rogov and T.P. Perkel

15. A study into the effects of porous meats-diluters upon ground meat properties and cooked sausage quality (in Russian)

    V.B. Tolstoguzov, V.T. Dianova, N.G. Krokha and V.B. Shtulboy

16. Studies on the influence of thermal treatment in the production of sausages with protein additives (French)

    N. Tyutyundzhiev and Z. Tsaneva

17. Some functional properties of whey protein concentrates and their aptitude to be used in meat products (in French)

    B. Jaquet, J.M. Lefevre and B. Fermon

18. Preparation and utilization of pea flour, concentrate and isolate in comminuted meat products (in Russian)

    A.S. Savostin, V.E. Mitsyk, N.R. Dzhurik, V.S. Mikhailovsky, N.F. Konyushenko, V.M. Gorbatov, I.L. Firger and Zh.B. Levinton

19. Content of volatile fatty acids in model mortadella type sausages manufactured with substitution of meat tissue with soya grits

    Z. Duda, K. Fester and H. Najwer

20. Effect of adding peanut meal on physical, chemical and organoleptic properties of sausage

    M.A. Hussein, M.B. Doma, T.M. Dessouki and A.M. Hassan

21. The use of fish preparations in meat sausages

    M. Naczk, M. Sadowska, Z. Sikorski and H. Zimińska

22. A study into the qualities of cooked sausages with vegetable and animal proteins added (in Russian)

    I.A. Rogov, N.K. Zhuravskaya, V.A. Yasyreva, A.P. Roslova, L.M. Tikhonova and T.G. Deniskina

23. Computer-aided determination of protein composition of extended meat products

    W.J. Olsman and P. Slump

24. Fate of nitrite in cured meat products (in French)

    P. Rougie and R. Goutefongea

25. Bacteriological and sensory examination of raw sausages with reduced nitrite addition (in German)

    K. Gerick and U. Gossling

26. Do meat products contribute to the vitamin C supply of the population?

    P. Schuler

27. The formation of hydroxylamine from nitrite by ascorbic acid in meat products (in German)

    R. Friedl, F. Bauer and O. Praendl

28. A study of the relationship between the blocking of nitrite and production of nitrosamines and an attempt at an explanation (in French)

    A. Frouin, F. Lacour, J. Bazile, J-P. Bidard and D. Jondeau

29. Formation of N-nitrosamines in Swiss bacon (in German)

    E. Hauser, H.J. Heiz, F. Gruber and K. Mihalik

30. Nitrosamine formation in meat products as effected with some processing factors (in Russian)

    L.M. Karmyshova, A.N. Petrakova, I.N. Andropova, L.I. Solovyova, G.A. Safronova, G.F. Zhukova, Y. L. Kostyukovsky, D.B. Malomed and S.I. Somina

31. Nitrite and nitrate in meat products – new regulations in the Federal Republic of Germany (in German)

    H.D. Böhm

32. Lyophilization of lactic acid microorganisms used to prepare starter cultures (in Russian)

    V.V. Khorolosky, N.N. Tsvetkova, G.A. Trenina and M.V. Klyutcheva

33. On the application of glucoseoxidases in the production of raw dried sausages (in German)

    N. Nestorov, S. Chaga, N. Dimitrova, N. Dilova, D. Kalinov, D. Dimitrov and M. Stoyanov

34. The influence of ethylene oxide sterilisation parameters on hygienic quality of spice mixtures

    M. Sirnik

35. Determination of ethylene oxide and ethylene chlorohydrin in red pepper

    G. Selmeci and A. Aczél

E Nutritional value and sensory evaluation of meat and meat products

1. About the composition of the sausages in Austria (in German)

   H. Cikerle, G. Kerndl and F. Petuely

2. Nutritional evaluation of slaughter products and different kinds of meat originated from pig and beef cattle (in German)

   Gy. Kárpáti, Zs. Bogár, É. Gelencsér and J. Petres

3. Application of milk protein concentrate on the production of cooked short-lived sausages. III. Influence of the protein concentrate on their nutritive value

   K. Vassilev and K. Kostov

4. Influence of different regimes of freeze drying on the biological values of meat and meat products

   E. Tsvetkova

5. The nutritional value of proteins and of vacuum-packaged meat and meat products during cold storage (in Russian)

   N.N. Shishkina

6. The biological value of baby meats as effected with the fat component (in Russian)

   A.V. Ustinova, L.G. Khovayeva, M.I. Ivanova and N.A. Afanasyeva

7. Influence of type (wool or hair) and breed on growth, carcass and organoleptical properties of lamb

   H.W. Ockerman, H. Emsen and C.F. Parker

8. Sensory evaluation of grain fed versus milk fed veal

   D.F. Wood and D. Froehlich

9. Eating quality of hams and cutlets from two and three crossbreeding pigs slaughtered at normal and heavy slaughter weight, respectively

   S. Fjelkner-Modig

10. Consumer acceptability of boar pork and products processed from boar meat: The effect of fat androstenone level (in French)

    B. Desmoulin, M. Bonneau, A. Frouin and J.-P. Bidard

11. Intra and intermuscles variation of beef shear force values (in French)

    B.L. Dumont

12. Factors affecting the sensory and shear properties of pre- and postrigor cooked beef roasts

    B.W. Berry and E.E. Ray

13. A comparison of microwave and conventional cookery of ground beef and rib eye steaks

    R.J. McComick, D.M. Kinsman, J.R. Riesen and G.H. Taki

14. Organoleptic evaluation of irradiated mutton steaks and sausage

    A. El-Mansy, I.M. Hassan, A.G. El-Warraki and M.F. Husein

F Analytical techniques for meat and meat products

1. Experiences with methods of fast determination of water, protein and fat content of meat and meat products (in German)

   W. Arneth

2. Application of near infrared reflectance spectrometry in the analysis of meat products

   H. Martens, E.A. Barker and K.I. Hildrum

3. A photometric method for protein determination in meat and meat products (in Russian)

   G.L. Solntseva, R.I. Khlamova, G.P. Dinariyeva, I.I. Afanasyeva and E.S. Oleinikova

4. Titanium(IV) oxide, an optimum catalyst for single sample chemical grading of meats, meat industry products and meat preserves

   G. Selmeci and F. Cseh

5. The determination of the myofibrillar and connective tissue contents of meats and composite meat products

   C.G. Zarkadas

6. Quality criteria for raw ham (in German)

   H. Linke and W. Rödel

7. Studies on the contents of total and muscle protein in perishable sausages

   N. Dilova, A. Grozdanov,N. Nesterov, D. Petrova, G. Dikova and R. Tabakova

8. A study into the macro- and microelementary composition of combination meat products using x-fluorescent techniques (in Russian)

   A.V. Stefanov, N.V. Makharov, I.A. Rogov, N.N. Lipatov, A.V. Efimov, A.G. Zabashta and E.I. Titov

9. Determination of commercial value of meat products by chemical analysis. Results of circular assay (in German)

   B. Baldini, K. Gerigk, E. Hauser, W. Kϋnzler, N. Negroni, A. Panizzi and O. Prändl

10. Influence of liver proteins on the determination of milk protein in meat products (in German)

    H.-J. Sinell

11. Progress in the immunological determination of foreign proteins (in German)

    E. Gombocz, E. Hellwig and F. Petuely

12. On the identification of game (in German)

    CH. Ring and P. Weigert

13. Characterization of the protein band pattern of bovine muscle press juice according to the electrophoretical separation on polyacrylamide gel in special consideration of the connective tissue albumine (in German)

    R. Ebermann and CH. Jiresch

14. Identification of closely related animal species by means of ultrathin layer isoelectric focusing (in German)

    F. Bauer

15. The chromatographic quick test method is the same for demonstrating foreign proteins and certain additives in minced meat (in German)

    I.-J. Jebsen Haave and B. Aavlik

16. Effect of the CIE standard illuminants on muscle colour parameters in the CIE 1931 standard colorimetric system (in German)

    W. Chalcarz, B. Dzierzynska-Cybulko

17. Detection of artificial coloring of meat products with caramel colours (in German)

    H. Hellwig, E. Gombocz, S. Frischenschlager and F. Petuely

G Microbiology of meat and meat products

1. Use of microbiological criteria for raw meats

   A. Koulikovskii

2. Psychotroph contamination of pig carcasses

   J. Scholefield, T.G. Menon and C.W. Lam

3. A comparison of two bacteriological swab techniques

   K. Olgaard

4. A note on the bacterial spoilage of mechanically recovered pork

   G.A. Gardner

5. Opportunity of vacuum or modified atmosphere packaging refrigerated ground meat (in French)

   M. Duchene, A. Bouillet, D. Weber and Cl. Deroanne

6. Effect of vacuum packaging on refrigerated ground meats inoculated with two strains of Enterobacteriaceae (Salmonella typhimurium and E. coli) (in French)

   M. Duchene, A. Bouillet, D. Weber and Cl. Deroanne

7. Kinetics of degradation of DDT as influenced by selected strains of micrococci

   A. Spirić, BV. Višacki, J. Rašeta, M. Perić and N. Rajković

8. Behaviour of Clostridium botulinum B type in nitrate vs nitrite cured raw ham (in German)

   M. Delényi, A. Csiba and Z. Koritsánszky

9. Sodium hypophosphite inhibition of Clostridium botulinum in bacon

   M.D. Pierson, K.M. Rice and J.F. Jadlocki

10. Organoleptic changes and toxin production in canned meat infected artificially with C. botulinum B

    J. Mierzejewski and W. Palec

11. Investigations for the evaluation of the durability test at tinned luncheon meat (in German)

    F. Havas and J. Takács

12. Microbiological quality of meat products related to raw materials used. V. Preserved food (in French)

    M. Catsaras and D. Grebot

13. The influence of vacuum packaging on the quality and shelf-life of raw sausages (in German)

    U. Gossling, U. Höpke and K. Gerigk

14. The influence of various gases and gas mixtures on the bacterial growth on retail packaged pork cutlets and in comminuted pork

    P. Zeuthen and I.M. Knudsen

15. Studies on the microflora in an isolated technology for the production of raw dried meat products from non-comminuted meat

    N. Nesterov, R. Brankova and M. Chakurov

16. Comparative studies on the viability and activity of frozen and freeze-dried cultures of Micrococcus varians

    TS. Tsvetkov and R. Brankova

17. CO₂ packaging as a means of controlling the spoilage microflora of DFD beef

    I. Erichsen, G. Molin, B.-Möller

18. Volatile fatty acids detected in vacuum packaged beef during storage at chill temperatures

    R.H. Dainty

19. Microbial and shelf life characteristics of beef variety meats under actual and simulated export conditions

    B.W. Berry, C.A. Rothenberg, J.L. Oblingher, W.R. Miller, A.J. Bongers and H. Labots

20. Inhibitory effect of pickle salts on sublethally heated spores of bacillus in dependence on initial number of bacteria and pH substrate

    A.H. Beganović, J. Dinić and A. Milanović

21. Microbiological problems with the storage of delicacy salads, especially with ”Fleischsalat” (in German)

    D. Kuschfeldt

Additional information

A Physiology and Muscle Biology

1. Relationship between adipose cell size and lipogenesis in ovine adipose tissue

   R.L. Hood and R.F. Thornton

2. Growth and cellularity of fat depots in British Friesian and Hereford cattle

   T.G. Truscott, J.D. Wood and H.R. Denny

3. Evolution of glycogen level, phosphorylase activity and glycogen synthetase activity in various lamb muscles during growth

   A. Talmant, M. Briand, G. Monin and R. Durand

4. Relation of fibre types in six large muscles of pigs

   S. Rahelić and S. Puač

5. Growth patterns in pigs of different mature body size

   A. Davies and E. Kallweit

6. Biochemistry and structure of desmin and the recently discovered muscle cell cytoskeleton

   R.M. Robson, M.H. Stromer, T.W. Huiatt, J.M. Oshea, M.K. Hartzer, F.L. Richardson and W.E. Rathburn

7. A method for studying the perimysium in fresh meat (in French)

   O. Schmitt and B.L. Dumont

8. Influence of injection of α-blocking andβ-blocking agents on the muscle glycogenolysis during transport stress in lambs

   G. Monin and P. Gire

9. Influence of prednisolone or cortisol injection on muscle glycogenolysis during transport stress in lambs

   P. Gire and G. Monin

10. The appearance of muscle during developing the Misherian Sack (in German)

    A. Marot

11. Investigation of lipid-protein interactions in model systems

    A. Juhász

12. Effect of myosin-actin interaction on the heat-induced gelation of myosin in the presence of F-actin

    K. Samejima, M. Ishioroshi and T. Yasui

B Post-mortem biochemistry

1. Further investigations into relationships between measurements carried out on the slaughter line and meat quality on the day after slaughter

   P.A. Barton-Gade

2. Microstructural and glycolytic changes in the meat of beef cattle grown at commercial feedlots (In Russian)

   Ju. V. Tatulov, N.I. Kuritsyn, T.M. Mittelshtein, A.A. Belousov, V.I. Plotnikov and T.G. Kuznetsova

3. The influence of postmortem changes in bovine muscle on the water-holding capacity of beef. I. Postmortem storage at 20°

   R. Hamm, K.O. Honikel, A. Hamid and C. Fischer

4. Effect of temperature on actin-myosin interaction during postmortem storage of muscle

   Y. Ikeuchi, T. Ito, S.K. Sung and J.O. Kang

5. Reactivity of haematin pigments in processed meats

   D.A. Ledward, W.J. Schofield, T. Hazel and R.J. Neale

6. Effect of time-temperature combinations on Warner-Bratzler shear parameters in beef muscles

   A.J. Moller, S.E. Sorensen, M. Larsen and J. Wismer-Pedersen

7. The influence of postmortem changes in bovine muscle on the water-holding capacity of beef. II. Postmortem storage of muscle at various temperatures between 0° and 30°C

   K. O. Honikel, A. Hamid, C. Fischer and R. Hamm

8. The properties of derma collagen as effected with alkali treatment (in Russian)

   O.O. Babloyan and V.M. Gorbatov

9. Isolation and characteristics of biological-active preparations from the poultry processing industry waste to use in medicine (in Russian)

   V.G. Volik, K.I. Lobzov, T.V. Dolgikh, A. Buzeninov and V .P. Tarakanova

10. The study of the quality of packed cuts during storage (in Russian)

    N.A. Golovkin and R.P. Ivanova R.P.

11. Proteolysis of axenic animal muscle as affected by storage length and temperature (in French)

    J. Bousset

12. Determination of the moisture content of the monomolecular layer and the energy of water binding to the material of freeze-dried meat products and model bodies

    T. D. Tsvetkov, I.B. Lazarova, G.A. Raikov and M. Chakurov

13. The effect of preslaughter treatment on the histochemical and physicochemical treatments of the pig muscle

    D. Klosowska, S. Grajewska, B. Klosowski and J. Kortz

C Post slaughter technology

1. Stunning research in the Netherlands

   R. Hoenderken, E. Lambooy, J.G. Van Logestin and W. Sybesma

2. An evaluation of high voltage electrical stunning of pigs in a restrainer

   T.J.R. Cooper, G.A. Gariner and J. Patton

3. Electroencephalographic studies of the efficacy of electrical stunning of sheep and calves

   D.K. Blackmore and J.C. Newhook

4. Influence of free fatty acids (FFA) on the functional properties of blood plasma

   S. Gumpen and K. Fretheim

5. Inhibition of lipid oxidation and enhanced acceptability of prerigor ground and salted pork

   E.D. Aberle, D.L. Drerup and M.D. Judge

6. Hog marketing based on carcass classification

   G.H. Steer

7. Factors bearing on the formation of DFD meat

   E. Puolanne and H. Aalto

8. Quantitative and qualitative characteristics of accelerated processed pork

   N.G. Marriot, R.H. Poetker and R.A. Garcia

9. Effects of preslaugter fasting on ruminal contents

   D.K. Blackmore and G.V. Peterson

10. Optimization of meat mechanical deboning using salt solutions (in Russian)

    R.R. Barbetti, A.N. Bogatyryov and N.N. Mizeretsky

11. Horizontal line for the slaughtering the cattle (Abstract only)

    A. Marot

D Analytical techniques

1. New approaches to quantitating and confirming incurred sulfonamide residues in swine tissues

   R.L. Ellis, R.L. Epstein, D.F. Gillard, R.M. Simpson, F.B. Suhre and M. Thomas

2. Rapid detection of preservatives in meat products by thermal extraction and thin layer chromatography (in French)

   J. Flores, M.C. Miralles and V. Giner

3. Muscle tissue content estimations in mortadella sausages and luncheon meat

   A.T. Rantsios and P.B. Papavasileiou

4. ‘Unscrambling” multivariate data from mixtures: I: Fat, water and protein determination by Near-Infrared Reflectance spectroscopy. II. Soy protein and collagen determination in meat product from amino acid data

   H. Martens, K.I. Hildrum, A. Bakker, S.A. Jensen, P. Lea, B. Eskeland, E. Vold and H. Russwurm

5. Identification of animal fat species

   R. Verbeke and H. De Brabander

6. Checking of fermented sausages for ”complete treatment” according to the EEC-Directive 77/99/EC

   J.P. Vansteenkiste and J. van Hoof

7. Comparison of five methods for determining salt content of meat products

   W.E. Townsend and S.E. Mescher

8. Instrumental methods for determining acoustic and electrical properties of meat (in Russian)

   N.A. Golovkin, S.A. Yevelev and I.R. Skomorovskaya

9. Simultaneous determination of constituents of meat and meat products on one sample

   G. Selmeci, F. Cseh and L. Nové

10. Modified measures of meat tenderness (Abstracts only)

    M.A. Tahir

E Food irradiation

1. Food irradiation in the United States

   A. Brynjolfsson

2. The role of the International Food Irradiation Project in wholesomeness studies

   P.S. Elias

3. Reproductive performance of dogs fed radappertized chicken for three years of more

   F.E. Chapple, III and A. Scheidt

4. FDA requirements for irradiated meats and other irradiated foods (Abstracts only)

   A. Brunetti, V. Frattali, W. Greear, D. Hattan, C. Takeguchi and L. Valcovic

5. Radurization and radicidation of meat in South Africa

   J.G. Niemand, W.H. Holzapfel and H.J. Van Der Linde

6. First commercial irradiation of foods in the United States

   M.A. Welt

7. World-wide utilization of food irradiation

   J.G. van Kooij

8. Technology of irradiation preserved meats

   E. Wierbicki

9. Irradiated bacon without and with reduced addition of nitrite

   E. Wierbicki and F. Heiligman

10. Development of restructured, irradiated lamb products

    G.W. Shults and E. Wierbicki

11. Radiation preserved frankfurters: Curing ingredients and processing effects on physical, chemical and sensory traits

    R.N. Terrell, G.C. Smith, Z.L. Carpenter, F. Heiligman and E. Wierbicki

12. Combination thermo-radiation methods for meat processing (in Russian)

    S.Yu. Gelfand and N.F. Nomerotskaya

13. Keeping quality extension of the Nile fish by gamma irradiation

    S.B.El Magoli, A.A. Ibrahim, Y.I. Sallam and E.T. El Ashwa

14. A prototype seafood irradiator

    J.D. Kaylor, J.W. Slavin and L.J. Ronsivalli

15. Changes in meat pigment as a result of raddappertization

    M. Karel, A.R. Kamarei and E. Wierbicki

16. Effect of irradiation, packaging and antioxidants on the concentration of monocarbonyls in chicken rolls

    K.N. Hall, M.B. Fey, G.J. Buonopane, R.G. Jensen and E. Wierbicki

17. The absence of antithiamin factors in raddappertized beef and chicken

    N. Raica, jr., E.L. McGown and D.E. Hilmas

18. Chemiclearance: Principle and application to irradiated meats

    I.A. Taub and C. Merritt, jr.

19. Nitrosamines in irradiated bacon

    W. Fiddler, R.A. Gates and J.W. Pensabene

20. Mutagenicity studies with irradiated meats

    J.T. Fruin, C.D. Kuzdas and L.S. Guthertz

21. Application of microwave and radiant energies for freeze dehydration of meats

    H. Aserm, G.W. Shults and J.M. Tuomy

22. Radurization of poultry meat

    W. Fiszer, J. Zabielski and J. Mróz

23. Studies on wholesomeness evaluation of radurized Indian Mackerel (Rastrelliger Kanagurta)

    M. Aravindakshan, R.C. Chaubey, R. Seshadiri, U.N. Rao, P.S. Chauhan, G.B. Nadkarni and K. Sundaram

24. The use of high energy electrons and X-rays for the preservation of meat and other food products

    M.R. Cleland, J.P. Farrell and K.H. Morganstern

F Animal composition

1. Beef carcass composition as influenced by conformation (in French)

   B.L. Dumont, A. d’ Herlincourt and J. Lefebvre

2. Trimmed boneless primal cuts and other carcass characteristics of serially slaughtered cattle of two mature sizes individually fed corn or corn silage rations in two housing types

   A.F.Y. Nour, M.L. Thonney, J.R. Stouffer and W.RC. White, jr.

3. Carcass characteristics of British and Charolais steers raised on grass

   L. Mϋller, J.J. Lauzer and G.P. Robaina

4. Effect of genotype on pigment, collagen and lipid content of the Longissimus dorsi muscle in young bulls

   R. Boccard, C. Valin and B. Bonaiti

5. The effect of activated water on animal growth (in German)

   K. Entzmann, J. Hint and E. Karmas

6. Influence of animal factors on the composition and nutritive value of pork

   E.K. Prost

7. Carcass composition of native purebred Barbados Blackbelly and Dorset crossbred sheep

   J.R. Romans and R.K. Erikson

8. Assessment of pig carcasses by means of MFA-Recorder

   I. Hansson

9. Qualitative characteristics of meat in lambs born from ewes subjected to hormonal synchronization of oestrus

   E. Consentino, A. Girolami, A. Pelosi and D. Matassino

10. Investigation of influence of animal origin fodder additions on meat quality (in Russian)

    I.M. Avyasov and N.F. Pankov

11. Anatomic-topographic characteristics and some quality properties of neck muscles obtained by industrial way of pork carcass cutting (in German)

    V. Aničić

12. Intramuscular collagen content and solubility, their relationship to tenderness and alteration by postmortem aging

    L.E. Jeremiah and A.H. Martin

13. Skatole – Another contributor to boar taint

    K. Lundström, K.E. Hansson, S. Fjelkner-Modig and J. Persson

14. Quality prospects of the pig production in Europe

    W. Sybesma

15. Relationship between volatile compounds in fat from forage and grain-fed beef and sensory characteristics of steaks and roasts

    H.B. Hedricks, M.E. Bailey, H.P. Dupuy and M.G. Legendre

16. The use of television inspection for the assessment of the visual lean percentage in meat and for the assessment of yield in carcass beef (Abstracts only)

    B.M. Hopkins

17. Исследование желатина из коллагена свиной шкуры методо гель-хроматографии

    D.P. Radkevich G.A. Mikryukova Ye.Ye. Braudo and I.T.P. Lashi

G Composition of meat products

1. Species differences in proteins of abattoir offal

   N.F.S. Gault, R.A. Lawrie

2. The use of soy protein isolate in emulsified meat products. Research into maintenance of traditional qualities (in Russian)

   R.M. Salavatulina and G.L. Solntseva

3. Functional characteristics of soluble soy protein concentrate in meat systems

   S.L. Moore, H.S. Yang and W.C. Yackel

4. On the fatty acid composition of some meat products

   G.F. Hammer

5. Nutritional and quality marking of meat products

   B. Krol, P.C. Moerman and A. Wassenberg

6. Nutritive value of intermediate moisture meats stored at tropical temperatures

   Z.A. Obanu

7. The biological value of cooked sausages as effected with animal and plant proteins (in Russian)

   A.F. Savtchenko, R.M. Salavatulina, B.P. Sukhanov and A.D. Ignatyev

8. Nutritive and biological value of the poultry meat products for children (in Russian)

   M.M. Korotaeva, V.A. Gonotskiy, V.S. Krajnya, N.V. Peretolchin, M.J. Brents, P.P. Levyant and S.P. Terechin

9. Possibilities of manufacturing artificially structured protein products based on blood plasma and prospectives for their utilization in the meat industry (Abstracts only)

   I.A. Rogov, A.V. Efimov, N.K. Zhuravskaya, A.G. Zabashta, N.N. Lipatov and E.I. Titov

10. Method for decoloured blood production (Abstracts only)

    G.K. Babanov and I.F. Osadchaya (Abstracts only)

11. The use of milk coprecipitate and soy isolate in combination meat products (in Russian)

    I.A. Rogov, N.K. Zhuravskaya, V.A. Yasyreva, A.P. Roslova, V.N. Pimenskaya, T.P. Perkel and V.V. Kulikova

12. Study of dry cheese whey influence on the food value of minced semi-manufactured meat products (in Russian)

    A.P. Dubinskay, O.N. Kozhevnikova and I.L. Orlynskaya

13. The food and biological value of infant canned meats containing different protein additives (in Russian)

    A.V. Ustinova, M.A. Ivanova, N.M. Yarantseva, K.S. Petrovsky, L.A. Khovayeva and N.A. Afanasyeva

H Electrical stimulation (Fresh meat)

1. Early investigations on the postmortem tenderization of meat by electrical stimulation

   F.E. Deatherage

2. Low voltage electrical stimulation of beef carcasses: Distribution of tenderizing effect in the carcass and relation to changes in sarcomere length

   D. Demeyer and F. Vandenriessche

3. Increase in the efficiency of meat technological treatment produced by electrophysical methods used in a post slaughtering period (in Russian)

   R.S. Zakharov, H. Manger, E.N. Moiseenko and A.P. Yantsenko

4. Optimal systems for rapid processing of beef

   H.R. Cross

5. Effects of electrical stimulation on beef, pork, lamb and goat meat

   G.C. Smith, J.W. Savell, T.R. Dutson, R.L. Hostetler, R.N. Terrell, C.E. Murphy and Z.L. Carpenter

6. Electrical stimulation of beef carcasses in Australia

   P.E. Bouton, F.D. Shaw and P.V. Harris

7. Effect of electrical stimulation and hot boning upon physical changes, cooking time and losses and tenderness of beef roasts

   E.E. Ray, D.M. Stiffler and B.W. Berry

8. The effects of electrical stimulation on retail acceptability and case life of beer

   L.E. Jeremiah and A.H. Martin

I Electrical stimulation (processing)

1. Effects of electrical stimulation, boning temperature, formulation and rate of freezing on sensory, cooking and physical properties of beef patties

   B.W. Berry and D.M. Stiffler

2. Effects of carcass electrical stimulation and hot boning on selected beef muscles

   C.L. Kastner, M.E. Dikeman, K.N. Nagele, M. Lyon, M.C. Hunt and D.H. Kropf

3. Hot deboning beef with or without electrical stimulation

   A.A. Taylor, B.G. Shaw and D.B. MacDougall

4. Hot deboned and traditionally chilled beef as raw material for the production of controlled atmospheres retail packs – Comparison of sensory and microbiological properties

   L. Buchter

5. Electrical stimulation and hot boning of beef carcasses associated with chilling of freezing

   O.O. Corte, G. Cia, V. Picchi, M.L.S.C. Procknor and I. Delazzari

6. Storage stability and tenderness of top round roasts cooked pre- or postrigor following electrical stimulation

   R.L. West, D.L. Langston and J.L. Oblinger

7. Effect of electrical stimulation and hot boning on sensory and physical changes of prerigor cooked beef roasts

   B.W. Berry, E.E. Ray and D.M. Stiffler

J Electrical stimulation (Mechanisms)

1. Bacteria associated with electrically stimulated and hot boned meat

   A.W. Kotula

2. The bacteriological quality of meat from electrically stimulated carcasses

   M. Raccach and R.L. Hendrickson

3. Effect of electrical stimulation on thermal shrinkage temperature of bovine muscle collagen

   M.D. Judge, E.S. Reeves and E.D. Aberle

4. Morphology and calcium uptake of bovine sarcoplasmic reticulum as affected by electrical stimulation and time postmortem

   A.L. Joseph, T.R. Dutson and Z.L. Carpenter

5. Is electrical stimulation efficiency muscle dependent?

   B. Houlier, C. Valin, G. Monin and P. Sale

6. Possible mechanisms by which electrical stimulation improves meat tenderness

   T.R. Dutson, G.C. Smith, J.W. Savell and Z.L. Carpenter

K Electrical stimulation (industry applications)

1. Effects of hot boning and cooking methods upon cooking time and losses and tenderness of roasts from electrically stimulated beef carcasses

   E.E. Ray, D.M. Stiffler and B.W. Berry

2. Industry application of electrical stimulation in the United States

   J.W. Savell, G.C. Smith, T.R. Dutson and Z.L. Carpenter

3. Low voltage electrical stimulation of beef : Influence of pulse types on postmortem pH fall and meat quality

   H. Ruderus

4. The model electrical stimulation unit

   B.W. Holt, A. Cuthbertson and A.J. Gigiel

5. Commercial application of electrical stimulation – Safety and regulatory aspects

   R.W. Anderson

6. Electrical stimulation developments in New Zealand

   B.B. Chrystall and C. Devine

7. Electrical stimulation and post mortem chilling effects on pork quality

   D.D. Crenwelge, R.N. Terrell, T.R. Dutson, G.C. Smith and Z.L. Carpenter

L Meat preparation and processing

1. The present status and future of the development of a general theory of technological processes and equipment of the meat industry (in Russian)

   V.M. Gorbatov and N.M. Mizeretskij

2. Process control in the production of fermented sausages

   R. Skjelkvåle, P.G. Fyhn and T. Hoyem

3. Phospholipid changes during freezing of pork treated by different mechanical and heat procedures

   V. Djordjević, F. Bučar, I. Djujić and N. Radović

4. The effect of pH value and salt and phosphate content on water binding capacity in cooked sausage

   E. Puolanne, M. Ruusunen and M. Matikkala

5. The influence of some spices on the fermentation of a Belgian dry sausage

   F. Vandendriessche, P. Vanderkerkhove and D. Demeyer

6. Effect of processing conditions on microstructure and functional properties of various comminuted meat batters

   A.M Hermansson

7. The influence of raw material autolysis degree and mechanical actions on cured meat products quality (in Russian)

   A.S. Bolshakov, B.G. Boreskov, A.G. Zabashta, L.Yu. Shubina, M.A. Estebesov and M.I. Lontero

8. On the use of meat of different autolysis degree in the canning industry (in Russian)

   A.A. Belousov, E.F. Oreshkin, A.B. Khakimdzhanov and V.I. Roshtchupkin

9. Influence of technological parameters of homogeneous canned food treatment on their structural and mechanical properties (in Russian)

   V.A. Gonotskiy, V.D. Kosoy and S.N. Shevchenko

10. Change of nitrous substances of homogeneous canned food during the process of sterilization (in Russian)

    V.A. Gonotskiy, I.I. Chvanenko, T. Shirnyuk and V.A. Pavlova

11. Optimizing technological processes of meat cold treatment (in Russian)

    I.G. Tschymak, V.I. Shakhnevich and V.P. Onishchenko

12. Investigation of meat cooling and refrigerating in air medium under pressure above the atmosphere (in Russian)

    I.G. Tschymak, P.G. Krasnomovets, A.P. Kotsubinsky and A.K. Babitch

13. The influence of physico-chemical factors upon sausage moulding in case of conduction heating and chilling (in Russian)

    V.M. Gorbatov, E.T. Spirin, V.V. Vagin and A.L. Shtchetnik

14. On the new, advanced sausage technology. Results of laboratory research and analyses (in Russian)

    E.T. Spirin

15. Rational utilisation of the energy of phase transitions as a means of saving energy resources in the meat industry (in Russian)

    G.D. Kontchakov and N.N. Mizeretsky

16. Vacuum application in sausage production at meat thawing, curing and comminution (in Russian)

    N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, E.I. Titov, L.F. Filonenko, I.M. Tambovtsev and V.S. Lysov

17. Modelling of the process of technological smoke generation (in Russian)

    V.I. Kurko, I.V. Kolonistova and N.A. Makarova

18. Modelling and Algorithmization of the process of meat quality control (in Russian)

    Yu.A. Ivashkin, I.I. Protopopov and Yu.G. Konstenko

19. Efficient methods of plotting additive and multiplicative models of physico-chemical characteristics of raw and finished meats on the basis of experimental data (in Russian)

    I.V. Gubanov and V.M. Morozov

20. Heat effect on value changes of meat proteins (in Russian)

    A.L. Adonin

21. Salt taste in meat products with varied salt content (in German)

    G.F. Hammer

22. Heating rate of canned cured PSE and DFD pork

    M. Sukanov, P. Radetić and J. Panin

23. Tracing of changes in volatile monocarbonyls and lipid oxidation products in pork during the manufacture of canned ham

    N. Nestorov, D. Gadzheva, I. Baychev and A. Gateva

24. Accelerated technology of raw dried non-comminuted meats. Ultrastructural changes

    N. Nestorov, P. Velinov and M. Chakurov

25. Bacon, an inhomogeneous product

    EJ.C. Paardekooper, H. Labots and L.R. Freeman

26. Power consumption as parameter for process control in relation to the manufacture of comminuted meat products

    EJ.C. Paardekooper, A.E. Wijlhuizen and P.C. Moerman

27. Deterioration of intermediate moisture meats during storage at tropical temperatures

    Z.A. Obanu

M Nitrite and meat curing

1. Long chain acetals of ascorbic or erythrobic acid as antinitrosamine agents of bacon

   K.R. Barucha, C.K. Cross and L.J. Rubin

2. Effect of nitrosamines, nitrite and secondary amines and tumor development in mice

   A.M. Pearson, S.D. Sleight, D.P. Cornforth and B.T. Akoso

3. Effect of the level of residual nitrite and packaging conditions on colour stability in cooked ham

   R. Goutefongea

4. Effect of nitrate versus nitrite-curing on Staphylococcus aureus

   M. Delényi, K. Incze, H.E. Dolozselek, K.M. Vada, A. Nagy, Gy. Lombai and J. Takács

5. Clostridial growth inhibitors, derived from nitrite

   P.S. van Roon

6. SSP: Meat products with minimal nitrite addition, storable without refrigeration

   L. Leistner, I. Vuković and J. Dresel

7. Effects of pH and heating on reaction of nitrite with cytochrome C

   K. Izumi, R.G. Cassens and M.L. Greaser

8. Nitrosamine analysis and inhibition studies

   M.E. Bailey and A.K. Mandagere

9. Use of nitrite and sorbate for botulism control

   J.N. Sofos, F.F. Busta and C.E. Allen

10. Extension of refrigerated shelf life and inhibition of pathenogenic bacteria in fresh and vacuum packaged poultry by sorbic acid and potassium sorbate

    M.C. Robach

11. Effect of sulfur dioxide on C. botulinum in cooked meat

    R.B. Tompkin, L.N. Christiansen and A.B. Shaparis

N Food microbiology

1. Rapid test for the detection of staphylococcal thermonuclease in fermented sausages

   B.S. Rose, R.W. Johnston, M.E. Harris and W.H. Lee

2. The effect of various gaseous atmospheres on shelf life of fresh meat

   E. Hess, W. Ruosch and C. Breer

3. Use of certain gram-negative bacteria in dry sausage

   E. Petăjă

4. Some observations on the bacterial growth in sliced vacuum packed ham in relation to pH of the product

   P. Zeuthen

5. Penetration of bacteria into meat (in French)

   J. Founard, T. Degas, O. Schmitt and J. Sechet

6. The microbiology of ‘back bacon’ manufactured in nitrate-free brines after storage at 5°C

   J.F. Dempster

7. The effects of an edible calcium pectinate film on beef carcass shrinkage and surface microbial growth

   C.A. Stubbs and D.P. Cornforth

8. Growth of psychrophilic bacteria on lamb carcasses

   E.A. Sauter, J.A. Jacobs and J.F. Parkinson

9. Influence of contamination after cooking of roast beef on microbial growth

   H.W. Ockerman and R. Dowiercial

10. Hygienic aspects in meat production

    S. Mukherji

11. Microbiology of commercial vacuum packaged and hanging beef

    R.W. Johnston, M.E. Harris, A.B. Moran and W.H. Lee

12. The microbiological safety of canned, cured and perishable meat products

    R.W. Johnston and G.W. Krumm

13. The spoilage of vacuum-packaged pork with high ultimate pH.

    P. Hermansen

14. The shelf life of vacuum-packaged fresh meat

    C. Breer, E. Hess and W. Ruosch

15. Dynamics of pesticide degradation as influenced by useful microflora of fermented sausages (Abstracts only)

    A. Spirić, V. Višacki, J. Rašeta and N. Rajković

16. Influence of certain physico-chemical factors on the possibilities of T. spiralis larvae survival in meat products (Abstracts only)

    P. Modić and M. Djordević

17. Leptospirosis. A neglected health hazard in the meat industry

    D.K. Blackmore and L.M. Schollum

18. Effect of lactic acid sprays on beef carcass contamination

    Br. Dezeurre-Wallays and J. Van Hoof

19. Comparative studies on the survivability and activity of frozen and freeze-dried cultures of L. plantarum

    Ya. Yankov, R. Brankova and G. Raikov

20. Microbiological quality of meat products related to raw materials used. III. Cooked products (in French)

    M. Catsaras and D. Grebot

21. Microbiological quality of meat products related to raw materials used. IV. Semi-preserved foods (in French)

    M. Catsaras and D. Grebot

22. Product temperatures in chilled cabinets

    L. Bogh-Sorensen

23. Low temperature lactic acid bacteria for meat fermentation

    M. Raccach

24. Comparative study of sero-positivity in pigs coming from common farms, pigs fatted in protected surroundings and axenical pigs (toxoplasmosis) (in French)

    J.C. Hans

Additional information

1. Animal breeding and transport of slaughter animal

1. An evaluation of feeding liquid sugar to pigs lairaged overnight before slaughter

   G.A. Gardner and T.J. Cooper

2. The reduction of dark cutting beef incidence through administration of molasses solution to young bulls before slaughter

   H. Wichlach, E. Grzeskowiak and K. Krzywicki

3. Electrocardiographic investigations on pigs for slaughter during lorry transport (in German)

   E. Scharner, G. Schiefer, M. Prell and E. Luhn

4. Quality of the meat from bulls fed additionally with pigs excrements

   A. Mikulík, M. Dobeš and M. Vávrová

5. Study of adrenal system activity and feather retaining of turkeys during transportation (in Russian)

   E.G. Shumkov, N.P. Gorbataja and R.A. Daulbaleva

6. A comparison of meat quality parameters in two breeds of cattle

   P.G. van der Wal, B.J. Tinbergen and P.L. Bergstrom

7. A comparative estimation of the carcass quality of cross-bed pigs (in Russian)

   Yu.V. Tatoulov, N.I. Kouritsyn and I.P. Nemtchinova

8. Several experiences of investigation with drug residues on groups of pigs and broiler chickens bred by large scale farming

   F.P. Mailáth, J. Sohár, I. Léder and V. Cieleszky

9. The stress ante-mortem in slaughtering animals and the probable abnormal meat composition before certain biochemical mediators (in French)

   A..A. Dias Correira and J.C. Farraia Da Graҫa

10. Influence of pigs’ age on carcass yield (in German)

    E. Otto and G. Klatt

11. Relationships between technological incidence of meat quality and some neurohumoral reactions caused by preslaughtering stresses in bulls and cows (in German)

    J. Jedlička, J. Mojto, J. Vančišin, O. Palanská and Š.- Páleník

2. Slaughter technology and hygiene in the abattoir and meat plant

1. Carbon dioxide stunning of broilers (in Russian)

   I. Bogdanov, T.S. Bogdanova and S. Mitkov

2. Investigation of low voltage stimulated beef carcasses

   H. Nilsson, H. Rudérus and S. Fabiansson

3. Optimum conditions for low voltage electrical stimulation of beef carcasses

   S. Fabiansson, G. Jonsson and H. Rudérus

4. The effect of physiological and technological factors upon the quality and yield of biologically active substances during slaughter animals processing (in Russian)

   L.L. Bortkevitch, L.B. Polonskaya, F.N. Giller-Rozhanskaya, T.N. Orlova, R.V. Ilyukhina, E. Yu. Koulikova and V.N. Tsygankova

3. Grading of slaughter animal

1. Differences in meat quality and carcass composition of Friesian and beef breed x Friesian cattle

   J.P. Chadwick, A. Cuthbertson and E. Dransfield

2. The use of commercially low valued pieces of lamb carcasses (in French)

   A. Moral, E. Garcia-Matamoros, M. Tejada and S. Jimenez Perez

3. The determination of conformation index of ham (in French)

   B.L. Dumont, O. Schmitt, J. Lefebvre and T. Boulleau

4. Occurrence of the exudative (PSE) meat alteration at some inland swine races (in German)

   Á. Kellner, I. Sándor and J. Takács

5. Determination of muscle flesh characteristics of brawns which are subjectively and objectively recordable (in German)

   G. Theloe, E. Scharner, S. Braband and H. Schulz

6. Comparative carcass composition in Simmental cross bred steers from large beef breeds (in Russian)

   S.S. Goutkin

7. The use of non-carcass parts to estimate beef carcass composition

   E.R. Johnson

8. Quality properties of meat derived from broilers of different age

   G. Kralik, A. Petricevic, B. Sabljic and D. Tomic

9. Possibilities on early information on pork quality by means of muscle biopsy (in German)

   H. Pfeiffer, H. Hennebach, G.V. Lengerken and V. Albrecht

10. Qualitative characteristics of meat in water buffalo and bovine carcasses slaughtered at 28 weeks

    A. Bordi, E. Consentino, A. Girolami and D. Matassino

4. Post mortem biochemistry and histology of meat

1. The application of modern statistical methods to studies on the cause and effect interrelations between biochemical regulatory systems and meat quality (Abstract only)

   V. Albrecht, V. Erhardt, H. Przybilski and G.V. Lengerken

2. The influence of duration of transport and shrink period on the post mortal glycogenolysis in you bulls (in German)

   K. Fischer and C.H. Augustini

3. Effect of pH and temperature on the extractability of myofibrillar proteins

   A. Nagy-Németh and M. Vada-Kovács

4. Inorganic salts and the functional properties of fresh and frozen muscle proteins

   I. Kołodziejska and Z.E. Sikorski

5. Influences of cooling and freezing on the biochemical, physical and sensory criteria of the meat quality of broiler (in German)

   M. Ristić, J. Kijowski and L. Schön

6. Some characteristics of three greatest muscles in pig ham

   S. Rahelić, D. Manojlović and Z. Vičevic

7. Enzymatic processes at the ripening of raw sausages with special regard to the transaminase system GOT and GPT

   Gy. Gantner, V. Mihályi-Kengyel and L. Körmendy

8. Analysis of some bioactive components of pig’s blood

   E. Berndorfer-Kraszner and R. Lásztity

9. Histochemical structure of longissimus and semitendinosus muscle and meat quality of the bulls with muscular hypertrophy

   D. Klowsowska, B. Klowsoski and J. Rozyczka

10. Distribution of giant fibres in muscles of meat animals (in French)

    O. Schmitt and B.L. Dumont

11. Phospholipid changes during cooling of pork treated by different mechanical and heat procedures

    V. Djordjević, R. Tadić, F. Bučar and I. Djujić

12. Effect of temperature stress on the levels of glycogen in muscles and c3,5-AMP in the muscles and adipose tissue of hens

    A. Faltas, F. Stanchev, N. Nesterov

13. Extraction of sarcoplasmic nitrogen- Influence of the buffer (in French)

    J. Bousset

14. The effect of post-mortem changes in meat upon its processing characteristics (in Russian)

    Yu.V. Tatoulov, N.I. Kouritsyn, T.N. Mittelstein and R.V. Volodtchenko

15. The activity of some membranes as a marker of membrane injury upon the freezing of isolated mitochondria (in German)

    N. Ivanov, N. Nesterov, Y.A. Profirov, L. Tsonev, TS. Tsvetkov and R. Voynova

5. Analysis of flavour, sensory features and biological value, residues in meat and meat products

1. Effects of ”ante-mortem” treatments with intraperitoneal injections of calcium gluconate and magnesium sulphate on tenderness of frozen lamb (in French)

   E. Garcia-Matamoros, A. Moral, F.J. Jimenez-Colmenero and F. Sanz

2. A new method for detecting ammonia in the Kjeldahl’s protein analysis

   F. Kulcsár, L. Gáspár and M. Csont

3. A simplified method for the determination of volatile n-nitrosamines (Abstract only)

   M. Obiedzinski

4. Electric conductivity of meat as an objective substance characteristic for process control

   H. Sielaff and K.H. Höft

5. Shelf life of vacuum packed sliced bacon (in German)

   F. Havas and J. Takács

6. Influence of packaging on acceptability of Frankfurters

   H.W. Ockerman and V.R. Cahill

7. Quality control at high heated beef cans

   H.O. Gϋnther

8. Use of a multi-residue method in the regulatory control on the use of anabolics

   R. Verbeke

9. An attempt to estimate the level of substitution in meat tissue by texturized soy protein preparate in model comminuted sausage based on quantitative determination of the fiber

   Z. Duda, J. Mielnik and M. Stec

10. Relationships between fat content, connective tissue and objective tenderness measurement in porcine longissimus dorsi

    E. Kirkegaard, A.J. Møller and J. Wismer-Pedersen

11. A rapid method for determining total phosphor content of meat products

    F. Kulcsár,I. Pleskonics and M. Csont

12. Determination of chloride in meat products

    O. Venegas and G. Andujar

13. The influence of corn syrup solids and dextrose on the organoleptic qualities of canned, pasteurized hams

    P. Zeuthen

14. Use of a penetrometer to determine firmness of emulsion-type sausages

    L. Andersen and K.E. Hansson

15. Investigation of the nutritive value of dry sausage

    F. Békés, A. Zsigmond and Á. Juhász

16. Studies on the contents of microelements in the meat produced in different regions in Bulgaria

    N. Nesterov, P. Grabashanski, L. Nedkova and A. Donchev

17. Determination of ash content in meat products

    D. Perez and G. Andujar

18. Evaluation of the results of objective colour measurement of meat and meat products in CIELAV colorimetric system (in German)

    T. Huszka and M. Fekete

19. The digestibility (in vitro) of the muscle proteins of pork products as effected with processing (in Russian)

    V.T. Kolesnikova

20. The chemical analysis and sensory evaluation of the quality of cooked- smoked and dry sausages (in Russian)

    G.L. Solntseva, A.A. Sobyanina and O.V. Khrapounkova

21. Proteins an white and red muscle compared by differential scanning colorimetry (DSC)

    E. Starbursvik, H. Martens

22. A study into the quality characteristics of chopped ready-to-cook meats containing milk coprecipitates (in Russian)

    N.K. Zhouravskaya, V.V. Koulikova and N.K. Rostrosa

23. A study into the quality of chilled natural ready-to-cook pork meats during vacuum storage (in Russian)

    L.D. Vasilyeva, G.A. Balandina and L.F. Kanyikina

24. Experiments for the determination of the optimal extraneous water content of meat emulsions (in German)

    Z. Rédey, L. Körmendy and M. Vada-Kovács

25. New possibility for protein-determination in meat products-manual and automatic (in German)

    G. Selmeci

26. Detection of milk and soya proteins in meat products

    A. Válas-Gellei

27. Singular and combined methods for increasing the tenderness of beef

    G.C. Smith, Z.L. Carpenter, T.R. Dutson and R.L. Hostetler

6 Technology of meat products

1. Education and research in the field of meat technology in Portugal (in French)

   A.M. Rodrigues Riberio

2. The influence of pressure on the rheological properties of sausage meat having different water and fat contents (in Russian)

   V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and Vinogradov

3. A penetrometer to evaluate sausage meat quality (in Russian)

   V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and C.V. Zvonov

4. A study into the effect of physical and technological factors upon moulded sausage processing (in Russian)

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

5. The influence of collagen on the rheological properties of meat homogenates

   M. Sadowska, Z.E. Sikorski and M. Dobosz

6. Structure-mechanical properties of the farce of fresh raw sausage and technologically caused changes (in German)

   I. Kiessling and H.-J. Raeuber

7. Comminuted meat products: Potential problems arising from protein-lipid interactions

   K. Fretheim and S.A. Gumpen

8. The decomposition of starch in the preparation of cooked sausage (ring bologna) in Finland

   M. Honkavaara and M. Pohja

9. Occurrence of toxicogenic penicillia in meat products (in German)

   L. Leistner and Ch. Eckardt

10. Studies into the biological value of semi dry sausages produced with bacterial starter cultures (in Russian)

    A.A. Sokolov, V.V. Khorolsky, N.N. Tsvetkova and L.A. Grushetskaya

11. Investigation of the microstructure of cooked sausages containing pork of beef fatty tissues

    M.B. Marinkov

12. Microscopical observations during heating of meat protein fractions and emulsifications stabilized by these

    J. Schut, F.M.W. Visser and F. Brouwer

13. Technological and histochemical methods for the determination of protein fat emulsions stability in meat products

    N. Tyutyundzhiev, P. Velinov and Z. Tsaneva

14. Investigations of the connection between the qualities of the mass and the finished product of the Bologna type sausage on the basis of some physical-mechanical characteristics (in Russian)

    R. Csépány. S.Simon, K. Kabók and T. Huszka

15. The influence of meat tissue substitutions in scalded sausages by textured soy protein product on the amount of crude protein and the level of amino acids in final product

    J. Mielnik, Z. Duda and M. Ossowski

16. On the water-binding capacity of the ingredients of cooked sausage

    E. Puolanne and M. Ruusunen

17. Meat comminution process and cooked sausage quality as influenced by the residual environmental pressure (in Russian)

    N.K. Chouravskaya, V.E. Ivashov, E.I. Titov, V.S. Lysov and V.P. Chumakov

18. A study into the influence of added milk coprecipitate on sausage meat properties and cooked sausage quality (in Russian)

    I.A. Rogov, A.P. Roslova, S. Alhuvage, V.A. Yasyreva and T.G. Deniskina

19. A study into the aging properties of soft dry sausages prepared with starter cultures and a liquid smoke (in Russian)

    V.V. Krylova, M.M. Mikhailova, N.D. Likhonosova, V.Y. Belova, G.I. Solodovnikova and T.G. Tchistyakova

20. Degradation of organochlorine pesticides as influenced by micrococci isolated from fermented sausages

    M. Perić, J. Rašeta, V. Višacki, A. Spirić

7 Heat treatment of meat and meat products (Drying, smoking, cooling, freezing, thawing)

1. Histological changes of bovine M. longissimus dorsi frozen at various temperatures (-10°, -22°, -33° and -78°C)

   A.-H. Gawwad and S. Rahelic

2. Influence of freezing and chilled state storage on the technological properties of minced meat

   M. Lalov and St. Dantchev

3. Influence of re-freezing and storage on the technological properties of meat. I. Change of structural and mechanical properties of veal

   St. Dantchev and M. Lalov

4. Influence of re-freezing and storage on the technological properties of meat. II. Changes of the hydrophile properties of veal

   M. Lalov and St. Dantchev

5. Comparison of the shelf life of raw and cooked meat products (in German)

   F. Wirth

6. Effect of heat treatment on protein quality and sensory changes in canned food

   B. Eskeland, M. Martens and H. Russwurm

7. Influence of storage time and temperature on some of the constituents determining the nutritive value of sterilized ready-to-eat meat meals (in German)

   B.M. Rogowski

8. Variation of quality traits during storage at low temperatures (freezing and cooling)

   M. Vada, K. Pusztai, Z. Rédey and Á. Lenyel

9. Validity tests of the methods used for the investigation of air-tightness of semi solid containers

   A. Oluski and I. Vujkovic

10. Thermoresistance parameter of African swine fever virus (in French)

    R.S. Melo and J.D. Vigario

11. Influence of pH value on the heating rate of muscle substrates (in German)

    J.T. Panin, M.D. Sukanov and P.M. Radetic

12. Studies on the growth of micrococci and lactobacilli with reference to their survivability upon freeze drying

    Y. Yankov and R. Brankova

13. Studies on vitamin contents upon the introduction of modern lines for the manufacture of sterilized meat and liver pastes

    A. Daskalova, E. Tsvetkova and L. Nedkova

14. The scientific principles of working out the operating conditions of the cooking smoking, drying of sausages and sausage production (in Russian)

    A.V. Lykova, I.A. Rogov, V.G. Vereshchagin, G.M. Slepykh and V.N. Oblevina

15. The estimation of drying optimization and thermodynamic efficiency of drying installations (in Russian)

    A.V. Lykova, V.G. Vereshchagin, G.M. Slepykh and A.A. Vinitskay

16. The temperature field calculation of the thin layer coagulator of raw material (in Russian)

    A.M. Brazhnikov, V.A. Kaprychev, B.P. Filipenko and N.S. Nikolaev

17. The effect of some technological factors on the process time and the qualities of vacuum thawed meat (in Russian)

    N.K. Zhouravskaya, V.E. Ivashov, A.I. Minayev, I.M. Tambovtsev, L.F. Filonenko and N.P. Yanoushkin

18. A study in to the effect of meat freezing with pre-pressing (in Russian)

    V.M. Gorbatov, V.I. Khromov, A.A. Belousov and V.I. Plotnikov

19. Changes in molecular dynamic properties of meat cold stored under various conditions (in Russian)

    S.A. Evelyev, I.R. Skomorovskaya and V.M. Tchernisov

20. Effect of subcooling on meat quality (in Russian)

    N.A. Golovkin and L.A. Korzhemanova

21. Relationship between the method of carcass treatment and qualitative characteristics of poultry meat during storage (Abstracts only)

    S.A. Loubyanetsky, E.A. Rassadkina and R.A. Shviryova

22. The study of qualitative poultry meat changes under cryogenic freezing (in Russian)

    K.P. Venger, E.I. Kaukhcheshvili, N.P. Mazurenko, V.I. Khlebnikov and L.A. Abramova

23. Tenderization of beef with the help of electrical current (in Russian)

    V.N. Zaitsev and L.V. Kulikovskaya

24. Effect of chilling conditions on physico-chemical indices of beef (in Russian)

    N.A. Golovkin, V.V. Yevelyeva and L.S. Kraynova

25. Investigation into the process of cooked sausages chilling in hydroaerosol medium (in Russian)

    O.N. Kurako and V.V. Anoufriev

26. IR-heating under gauge pressures as a method of intensifying the process of ready-to-cook meats (in Russian)

    I.A. Rogov, N.F. Nomerotskaya and S. Y. Gelfand

27. Heat processing of canned sausages in natural casings with practical sterility (in German)

    M. Eisner

8 Curing of meat

1. Investigation into the factors influencing the oxidative changes in pigment of cooked cured meat products

   J. Farkas, É, Andrássy and K. Incze

2. The use of irradiation to reduce or eliminate nitrite in cured meats

   E. Wierbicki and A. Brynjolfsson

3. Study of occurrence in the permeability of plastic wrappers on the growth of microflora in cured meat products: growth of sulphite reducing Clostridia (in French)

   C.H. Huynh and A. Frouin

4. Volatile monocarbonyl compounds in hams manufactured by different technologies, at the final stage of ageing

   D. Gadzheva, N. Nesterov and I. Baychev

5. Reactions of nitrite in meat

   T. Ito, R.G. Cassens and M.L. Greaser

6. The influence of curing and heat treatment on volatile carbonyls content and the quality of cured meats (in Russian)

   A.S. Bolshakov, V.V. Dkagina, I.V. Grigoryeva, A.G. Zabashta and M.A. Estebesov

7. The sulphur-bearing compounds and cured meats quality as effected with curing and heating (in Russian)

   A.S. Bolshakov, A.A. Vorontsov, I.Y. Grigoryeva, and A.G. Labashta

8. The microstructure of fresh hot pork muscle during curing with the application of mechanical treatment (in Russian)

   A.A. Belousov, V.I. Roshtchoupkin, A.S. Bolshakov and A.V. Zabashta

9 Animal fats and their processing

1. Investigation of the pork adipose tissue’s autoxidation

   A. Juhász

2. Investigation into the phospholipids of porcine adipose tissue

   I. Schmied, F. Békés and R. Lásztity

3. An alternative method for the detection of pork fat adulteration with beef tallow

   R. Verbeke and H.F. De Brabander

4. Changes in bone fat in stored dry feeding mixes (in Russian)

   V.M. Gorbatov, M.L. Faivishevsky and L.A. Podsoblyayeva

5. Studies into the changes of the bone fat condition under different processing temperatures (in Russian)

   G.E. Limonov, A.I. Snitsar and I.I. Mamedov

10. Processing of edible by-products

1. Utilization of by products for human consumption (in Russian)

   V. Duschanek Herczeg

2. New production technology of fodder protein concentrate from keratin containing raw material hydrolyzed by urea (in Russian)

   N.Ostapets

3. Effect of parameters of heat treatment on nitrite compound changes in meat raw when fodder meal is produced (in Russian)

   A.A. Sokolov

4. A new composition for tanning a protein sausage casing (in Russian)

   O.A. Popernatsky, P.I. Tchetchotkin, N.R. Don, O.O. Babloyan and V.M. Gorbatov

5. A procedure for raw material processing in the production of protein sausage casings (in Russian)

   O.O. Babloyan and V.M. Gorbatov

6. The isolation of food lysozyme preparation from meaty industrial wastes and studying their properties (in Russian)

   P.E. Pavlovsky and N.S. Danilova

7. Decolouration of slaughter house blood by treatment with hydrogen peroxide

   A.H.A. van der Oord and J.J. Wesdorp

8. Development of a flavouring with meat-like sensory properties from slaughter animal blood

   K. Fretheim, J. Nordal and E. Slinde

9. Enrichment of meat products with biologically valuable proteins of secondary raw materials

   G.A. Yeresko, A.M. Berezenko, M.I. Yavorsky, V.D. Gorodiskaya, O.N. Dneprovskaya and N.A. Golovatenko

10. Production of the substitute of rennet from ducks processing waste (in Russian)

    V.G. Volik, T.V. Dolgikh, K.I. Lobzov and E.I. Mukhtarov

11. Separation of meat and bone

1. Methods to determine the bone content and the size of the bone particles in mechanically deboned pork (M.D.P.)

   P.G.H. Bijker, G.E. Gerats, J.G. Van Logtestijn, P.A. Koolmees and T. Fransen

2. Method of estimating marrow content of mechanically separated meat

   R.A. Field, J.E. Kunsman and L. Sanchez

3. Utilisation of mechanically deboned meat (Abstract only)

   K. Ryszard, E. Ryszard and J. Ryszard

4. Mineral composition of meat being hand separated or mechanically separated from bones

   I. Djujic, V. Djordjevic, B. Mihajlovic and N. Radovic

5. The influence of the addition of mechanically deboned meat (MDM) on the physico-chemical properties of meat model blends

   A. Pisula and J. Rejt

6. Technological properties of meat mechanically separated from cooked bones

   E. Kosiba and R. Jaworek

12. Utilisation of additives

1. Effect of additives and ripening parameters on the growth and toxin production of Clostridium botulinum

   K. Incze and M. Delényi

2. An attempt of use of monascorubrine as sausage colorant

   S. Wasilewski

3. Use of reduced nitrite in the production of Italian typical salami

   P. Baldini, G. Farina, F. Palmia, G. Palolari and R. Raczynsky

4. Selection of curing preparations by methods of sensoric analysis (in German)

   J. Dubravicky, J. Jajcay and M. Greschnerova

5. Studies on a new extrusion cooking process for manufacture of vegetable meat analogs

   K. Danowski, A. Jakubowski and J. Zgainski

6. Effect of the addition of precipitated plasma protein on the quality and the biological value of canned liver paste (in Russian)

   A.I. Zharinov, I.A. Martinez Diaz, J.P.V. Arguelles and O.B. Presa Caballero

7. Precipitated proteins from blood plasma, some of their functional and technological properties and their biological value (in Russian)

   A.I. Zharinov, J.R. Villegas, O.B. Presa and L.A. Martinez

8. The effect of potassium sorbate and sodium nitrite on the organoleptic properties, stability, and growth of Bacillus cereus and Clostridium perfringens in cooked sausage

   E. Petäjä, M. Raevuori, E. Puolanne and P. Hill

9. Influence of milk proteins on the amino acid composition of canned poultry meat (in Russian)

   V.A. Gonotskij, L.D. Seredenko and L.A. Abramova

10. The change of water activity, pH and water binding capacity when treating meat with certain additives (in Russian)

    N.M. Bogolubova, E.N. Lazarev and L.R. Afanassyeva

11. Contribution of the knowledge of inhibitory effects of potassium sorbate and smoke preparations (producer Etol Celje) on some sorts of moulds isolated from sausage surface

    M. Todorovic, A. Oluski and M. Skrinjar

12. Application of liquid smoke for the production of cooked ham

    I. Baychev and Y. Stefanov

13. The use of lidalbin to improve the organoleptic and sanitary indices of meat and meat products (in Russian)

    L.I. Stekolnikov, B.A. Sevostyanov, A.A. Belousov, A.E. Shiritchenko, L.A. Boushkova and E.F. Oreshkin

14. The influence of some additions of nitrous substances of meat production of smoked sausage (Theses of report) (in Russian)

13. Optimisation and regulation of quality in meat processing

1. Microbiological quality of meat products and the raw materials used. I. Raw, non-ripened products (in French)

   M. Catsaras and D. Grebot

2. Microbiological quality of meat products and the raw materials used. II. Ripened, dried products (in French)

   M. Catsaras and D. Grebot

3. Proposals for the composition of different sorts of canned meat with regard to their protein-value and manufacturing technology

   E. Dworschák, L. Molnár, E.D. Horváth and K.Vukov

4. Economic decision optimisation in the meat industry based on the mathematical methods (in German)

   K. Witwicka

5. Mathematical model for the manufacture of frankfurter-type sausages

   L. Körmendy, Z. Erdós and E. Zukál

6. Optimization of the processes of drying and cutting in animal meat and bone meal production (in Russian)

   O.R. Rahyshanov, K.M. Mamyrov, J.T. Suleimenov and A.A. Lapshin

7. The optimization of the energy capacity of the processing equipment of the meat industry (in Russian)

   A.N. Bogatyryov, N.N. Mizeretsky and G.D. Kontchakov

8. Control of the chemical composition of raw material during producing of dry sausage by means of in line control and mathematical modelling (in German)

   J. Rusz and Z. Erdós

14.0 Mechanization, control and automization of the manufacturing of meat

1. Digital collection of data of diagnostic results of veterinary examinations on slaughter lines (in Russian)

   P. Barabás, J. Molnár and Z. Horváth

2. Digital data acquisition system to the instrumentation of the qualification of pigs after slaughtering (German)

   P. Barabás, I. Frits and E. Eiler

3. A unit operations approach of the technology of comminuted meat products with special interest to mixing and grinding

   A.E. Wijlhuizen and E.J.C. Paardekooper

4. The application of roboto-technical systems in the meat industry (in Russian)

   V.M. Gorbatov, N.N. Mizeretsky

5. Investigation of the centrifugal separation of greaves for process intensifying (in Russian)

   V.I. Sokolov and V.P. Belov

6. Automated control system structural synthesis for the meat industry enterprise (in Russian)

   Y.A. Ivasckin, N.M. Dvorak and S.A. Schutov

7. A study of the equipment for sausage drying (in Russian)

   A.M. Brazhnikov and N.D. Malova

Additional information

A Breeding, feeding and transport of animals, PSE- and DFD- meat

1. Meat quality and quantity of Nelore, Chianina x Nelore and Marchigiana x Nelore young bulls

   O.O. Corte, G. Cia, P.E. de Felicio and A. Luchiari

2. Effective measures and their consequences on transport loss of pigs in the Netherlands

   W. Sybesma, N.G. Westerink, G.P. Corstiaensen J.G. van Logtestijn

3. The incidence of PSE and DFD muscles in pigs in SA province of Voivodina

   D. Manojlović and S. Rahelić

4. The factors determining the poor keeping qualities of DFD meat

   C.O. Gill and K.G. Newton

5. Does beside normal, PSE and DFD meat exist another fourth quality? (A discussion)(in German)

   F. Bučar

6. Fast glycolyzing bovine muscle (”PSE beef”)(in German)

   C. Fischer and R. Hamm

7. Relationship between carcass quality and intrabreed variations of the milk potential of young bulls (in French)

   B.L. Dumont and J.-J. Colleau

8. Growth rate, carcass quality and main components distribution of beef bull calves (in Russian)

   S.S. Goutkin

9. Studies on the effect of pre-slaughter treatment on the colour of meat from untied steers

   D. Katsarov

10. Effect of duration of preslaughtering ripening of young bulls and steers and usage of aminasine on the change of physico-chemical characteristics of meat in the process of storage (in Russian)

    D.L. Lewantin, Y.P. Y.P. Fomitchev and E.S. Afanasjeva

11. Ultrastructural changes in the meat of calves slaughtered without preslaughter rest

    P. Velinov and E. Enev

12. Motor innervation of fibre types in skeletal muscle of pigs (in German)

    L. Szentkuti and R.G. Cassens

13. Influence of stress before killing on blood coagulability and on the broiler feathering retaining (in Russian)

    E. Shumkov, N. Gorbataya, T. Ivanova and V.Solovjev

B Slaughter technology, hygiene in abattoirs and meat plants

1. Electrical stunning in pigs

   R. Hoenderken

2. Effect of electrical stunning of pigs on some biochemical indices of meat

   L. Ivanov and V. Velkov

3. How decrease contamination of sheep carcass surface during the primary treatment (in German)

   A. Marot

4. Microbacterium thermosphactum: spoilage indicator of beef

   S.J. Mulder

5. A study of the effect of ionizing radiation on the ultrastructure and microflora of portioned veal

   N. Dimitrova and P. Velinov

6. The effect of rest duration in animals before slaughter on bacteriological findings in meat and organs

   A.H. Beganović and A. Milanović

7. The way of optimising the sanitary and hygienic conditions in animals processing (in Russian)

   Yu.G. Konstenko and E.F. Oreshkin

8. Surface decontamination – A new processing unit for improved hygiene on carcass meat

   A. Graham, I.J. Eustace and V.H. Powell

9. Bacteriological relationship in raw and processed meats and associated products

   J.F. Dempster

C Quality and packaging of meat and meat products

1. The quality of meat of rabbits fattened under different conditions of temperature (in German)

   E. Stephan and I Schön

2. Variability of some factors affecting tenderness of beef (in French)

   S. Karan-Djurdjić, D.J. Kebčija, V. Peric and D. Čavoški

3. The biochemical characteristics of canned meat as effected with the pH values of raw meat (in Russian)

   E.F. Oreshkin, E.G. Bobrikova, M.M. Mikhailova, L.V. Alyokhina and G.I. Solodovnikova

4. Under vacuum conservation of young bovine meat (in French)

   J. Fournaud and C. Valin

5. Paper sacks for the packaging of frozen lamb (Abstracts only)

   V.H. Powell and D.R. Smith

6. The oxidation of lipids and pigments of meat packed under vacuum or in gas atmospheres (in Russian)

   R.K. Smirnova and N.N. Shishkina

7. Physicochemical properties of meat from different varieties of black and white cattle

   A. Pisula, R. Dowiercial, M. Nowicka and J. Rejt

8. Evaluation of raw and cooked M. semimembranosus of pigs

   S. Rahelić, Z.Vičević and D. Manojlović

9. A study into the organoleptic and chemical characteristics of cooked sausage quality, designed to grade sausages by fat: protein ratio and other criteria (in Russian)

   G.L. Solntseva, A.A. Sobyanina and O.V. Moskina

10. Organoleptic examination of canned ready to eat meat casserole specialities

    A.T. Rantsios

11. D(-)lactate as parameter for the microbial spoilage in Frankfurter type sausages (in German)

    H.-J. Sinell and K. Luke

D Chilling freezing and thawing post mortem biochemistry

1. Weep in vacuum packaged meat

   V.H. Powell

2. Effects of the time of storage before thawing and after refreezing on the meat quality of broiler carcasses (in German)

   M. Ristić and L. Schön

3. Influence of methods of cooling of poultry meat on its suitability during storage in the near-cryoscopic temperature (in Russian)

   L. Bulgakova

4. Changes in the attenuation of ultrasound in meat during freezing

   C.A. Miles and D. Shore

5. Studies on freezing meat products in small pieces in fluidized bed with vibration (in Russian)

   N.A. Gerasimov, V.A. Tader and A.V. Yakovlev

6. Influence of freezing and frozen storage on the quality of beef muscles (in German)

   L. Petrović, G. Svrzić, D. Kelemen-Mašić and D. Ibročic

7. Grinding of deep frozen meat. Effects on binding properties

   S.A. Gumpen

8. Freezing times for cartoons of boneless meat in automatic airblast freezers

   L.S. Herbert and D.A. Lovett

9. Mitochondrial transport system in M. sternomandibularis (ox)

   A.M Cheah and K.S. Cheah

10. The role of Ca2⁺ in the temperature effect on the postmortem breakdown of ATP and glycogen in minced bovine muscle

    K.O. Honikel and R. Hamm

11. Glycolysis processes in chilled meat as related to the initial pH-value (in Russian)

    Yu.V. Tatoulov and I.P. Nemtchinova

12. Solubility of meat proteins: Interdependence of pH, sodium chloride, pyrophosphate and intrinsic properties of the muscle

    A.H.A van den Oord and J.J. Wesdorp

13. The specific effect of pyrophosphate on protein solubility of meat

    A.H.A van den Oord and J.J. Wesdorp

14. Theoretical and experimental bases for calculating heat-physical characteristics of meat and meat products (in Russian)

    G.D. Kontschankov, V.A. Rogozyanov, G.A. Yashin, N.N. Mizeretsky and M.N. Ustinov

15. Comparative estimation of methods of cooling and freezing meat (in Russian)

    N.I. Choomak and S.N. Rogovaya

16. Changes in specific heat and enthalpy of beef liver during chilling and freezing down to 77°K (in Russian)

    V. P. Latyshev

E 1. Symposium Influence of calcium ions on post mortem changes in meat

1. Electrical stimulation of carcasses as a method of avoiding the cold-shortening and toughening of meat

   J.R. Bendall

2. Mitochondrial calcium efflux, porcine stress and malignant hyperthermia syndromes

   K.S. Cheah

3. Post mortem changes in myofibrillar proteins and their relationship to the speed of meat ageing (in French)

   C. Valin

4. Changes in myofibrillar proteins during postmortem tenderisation of bovine muscle

   F.C. Parrish jr.

E Conditioning and ageing of meat

1. Mitochondrial calcium efflux in halothane screened pigs

   A.J. van Rensburg, K.S. Cheah and A.M. Chea

2. Molecular and ultrastructural alterations in bovine muscle caused by high temperature and low pH incubation

   T.R. Dutson and L.D. Yates

3. Electrical stimulation, refrigeration and subsequent meat quality

   B.B. Chrystall

4. Does electrical stimulation increase beef tenderness apart from the prevention of cold shortening?

   P. Vandekerckhove and D. Demeyer

5. The effect of electrical stimulation on lysosomal enzyme activity, pH decline and beef tenderness

   S.O. Sorinmade, H.R. Cross and K. Ono

6. Experiments to avoid cold shortening in beef

   G. Jonsson, S. Fabiansson and H. Nilsson

7. An integrated approach to conditioning

   A.A. Taylor, D.B. MacDougall, B.G. Shaw, E. Dransfield and D.N. Rhodes

8. The effect of ultrahydrostatic pressurization of pre-rigor muscle on tenderness and other characteristics of economic importance

   W.H. Kennick, E.A. Elgasim, Z.A. Holmes and E.F. Barret

9. Commercial practices for the conditioning of beef in Great Britain

   C.M. Palmer

10. Electrical conductivity; a meat quality criterion

    P.G. van der Wal, Th.P. Dekker, H.L. van Boxtel and G. van Essen

11. Metmyoglobin reducing activity in muscle (in French)

    M. Renerre

F Technology of meat products

1. New information on fat and water binding in comminuted meat products

   E.J.C. Paardekooper and B.J. Tinbergen

2. The relationship between sucrose dose and sensory quality of raw sausages (in German)

   J. Pyrcz and W. Pezsacki

3. Optimization of the technological subsystems in the meat industry (in Russian)

   V.M. Gorbatov, R.R. Barbetti, A.N. Bogatyryov and N.N. Mizeretsky

4. Examination of the participation of some parts of hog sides in the production of canned pasteurized products

   O. Gajger, A. Petričivič, B. Mihalović, B. Sabljić and G. Kralik

5. The quality of ham products as effected with the raw meat pH (in Russian)

   L.A. Boushkova, A.A. Belousov, T.V. Syomina and V.I. Roshtchoupkin

6. Influence of some factors on the heating rate of muscle substrates (in German)

   M.D. Šuvakov, J.T. Panin and P.M. Radetić

7. Study of the thermostability of the hump of the Zebu cattle (in French)

   M.B. Marinkov, M.-T. Basse and M. Seydi

8. Production of comminuted meat products

   B.R. Baliga, S.B. Kadkol, M.S. Madhwaraj, K.K.S. Nair and P. Ravindranathan Nair

9. Properties of starches and quality of frozen sauces

   V. Oluški and M. Petrović

10. Krill meat protein substitute in sausage production

    J. Grabowska and E. Dunajski

11. The investigation of the thermotransference during the sausage drying with the aim of the intensification, optimisation and the automation of the process (in Russian)

    A.V. Likova, D.A. Rogov, D.M.

12. The determination of the maximum permissible values of heat flows during radiation-convection heat treatment of meat products (in Russian)

    I.A. Rogov, N.N. Zhugov, S.S. Panchenko and V.P. Skyrabin

13. Influence of rotary and sterilization regimes on the physico-chemical change of poultry meat canned food (in Russian)

    V. Hlebnikov, M. Kahorov and E. Bobrikova

14. General approach to the optimization of technological processes in meat industry by means of computer modelling (in Russian)

    U.A. Ivashkin and I.I. Protopopov

15. Aspects of formation and changing of meat structures during meat processing (in German)

    H.-J. Raeuber

G Fermented sausages, freeze drying and water activity

1. Microstructural and ultrastructural changes in cooked and freeze-dried meat

   N. Nesterov, P. Velinov and I. Lazarova

2. A comparative study into the quality characteristics of meat dehydrated in liquid media under vacuum or by means of freeze drying in (in Russian)

   N.K. Zhouravskaya, N.N. Potipayeya, B. Souleyeva and V.N. Pismenskaya

3. Improving efficiency of condensers in freeze driers (in Russian)

   E.I. Guigo, L.S. Malikov, I.N. Danilova and I.J. Malughin

4. Effect of regime parameters on vitamin changes upon the freeze drying of meat

   E. Ralchovska and T.S. Tsvetkov

5. A study into the survival of Cl. perfringens during freeze-dried meats preparation and storage (in Russian)

   N.P. Stratilova and E.F. Tsyss

6. Rapid methods for determining the activity of starter cultures for dry sausage (in German)

   K. Kuusela, E. Puolanne, E. Petäjä and F.P. Niinivaara

7. The use of technical starter culture in the manufacture of fermented sausages

   J. Joksimović, M. Šutić and D. Janković

8. The effect of additives on pure and conjoint cultures for sausages

   M. Šutic

9. Some properties of fermented dry sausage prepared from PSE and normal pork

   W.E. Townsend, C.E. Davis and C.E. Lyon

10. Studies on the lactobacilli species in raw-dried sausages

    Ya. Yankov and R. Brankova

11. Formation of nitrosoheme and heme in dry sausages using catalase positive strains of lactic acid bacteria a starter cultures

    E. Slinde and J. Nordal

12. Stimulatory effect of Micrococcus sp.on growth and acid production of Lactobacillus plantarum

    I. Erichsen

13. A study of the antimicrobial properties of L. plantarum strains isolated from raw dried sausages

    R. Brankova and Ya. Yankov

14. Some factors determining colour stability in ”Loukanka” type raw dried sausages

    N. Nesterov, N. Dilova and A. Grozdanov

15. Compounds determining pH in dry sausage

    D. Demeyer, P. Vandekerckhove, L. Vermeulen and R. Moerman

16. On change of moisture state in muscular tissue in the process of meat cold storage (in Russian)

    N.M. Bogolubova, E.N. Lazarev and A.N. Jazov

17. Influence of particle size and addition of oil on the water activity of pickled meat (in German)

    J. Wojciechowski and A. Seher

18. Aw as related to the physico-chemical and biochemical characteristics of dry smoked sausages (in German)

    M.M. Mikhailova, E.F. Tsyss, N.D. Likhonosova, V.V. Krylova. V. Sh. Mirzoyeva, N.P. Stratilatova, V.G. Vasilyev and G.I. Solodovinikova

19. The course and significance of water activity during ripening of dry sausages

    J.P. Vansteenkiste and J. van Hoof

20. A simplified method for the determination of water activity (aw)

    J.P. Vansteenkiste and J. van Hoof

21. Determination of the water activity(aw) of meat and meat products (in German)

    W. Rödel, K. Krispien and L. Leistner

H: 2. Symposium Utilisation of blood for human consumption

1. The utilization of blood and other proteins in meat products

   A.-M. Hermansson

2. Utilisation of blood, blood plasma and blood serum as human food (in German)

   K. Tändler and A. Stiebing

3. Simulated meat fibres from blood plasma proteins

   R.A. Lawrie

4. Utilisation of blood in comminuted meat products

   J. Wismer-Pedersen

H Slaughter by products

1. Decolourisation of slaughter blood by partial enzymatic hydrolysis

   V. Hald-Christensen

2. Utilisation of blood from slaughter houses

   M.N. Moorjani, N.P. Dani, C.B. Indira and S. Rajalakshmi

3. The use of slaughter animal’s blood in the production of a whole milk replacer

   V.M. Gorbatov,S.G. Liberman, M.L. Faivishevsky, Yu.F. Zayas and L.A. Podsoblyayeva

4. Plant for bleaching of blood and production of blood emulsions

   K. Nonnemann

5. Factors affecting the denaturation and gelling of bovine plasma proteins

   K. Fretheim

6. The food value of animal by-products and plant proteins and the prospects of their utilisation in canned meats production (in Russian)

   E.F. Oreshkin, E.G. Bobrikova, T.A. Khritinina and A.E. Shirotchenko

7. A study into the process of bone defatting by applying low-frequency vibrations and mechanical mixing (in Russian)

   G.E. Limonov, I.I. Mamedov and A.I. Snitsar

8. A study into the method of convection drying used in the production of animal feedstuffs (in Russian)

   V.N. Rodin, A.I. Snitsar, M.A. Kotov and B.P. Filipenko

9. Blood utilisation in foods (in Russian)

   W.M. Gorbatow and L.K. Syrina

J Nutritional value of meat and meat products animal fat

1. Determination of the meat content and the nutrition value of foods by high performance liquid chromatography

   G.R. Skurray and P.A. Baumgartner

2. Modification of the biological value of meat protein substitutes

   W. Uchman

3. Influence of α-tocopherol (vitamin E) the storage stability of pork and bacon

   J. Buckley and J.F. Conolly

4. Quality of pork meat and fat with increased levels of polyunsaturated fatty acids

   J.H. Houben and B. Krol

5. Phospholipid content in the M. longissimus dorsi of hogs and influence of different procedures of mechanical and heat treatments on phospholipid changes

   V. Djordjević, F. Bučar, I. Djujić and N. Radović

6. The effect of cooking time on sensory rancidity of frozen pork fat (in German)

   B. Zlender

7. Investigation of the thermophysical characteristics of lard (in Russian)

   L.K. Nikolayev

8. Oxidizing, hydrolytic and microstructural fat changes after thermal treatment in superhigh-frequency electromagnetic field (in Russian)

   T.Z. Deniskina, A.I. Yasureva, V.N. Pismenskaya, I.A. Rogov, Z.Z. Tinyakov and A.I. Zharinov

9. The quality and food value of pork products smoked conventionally or with a liquid smoke (in Russian)

   N.N. Krylova, L.F. Karmyshova, L.I. Solovyova and A.N. Petrakova

10. A study into the food value of the meat of the Kirgiz fine-wool sheep (in Russian)

    Y.F. Zayas and B.M. Beckouliyeva

11. The biological value of animal food products and the express-methods of its determination (in Russian)

    N.G. Belenky

K Curing, food additives

1. On the bacterial levels in pickles for canned hams

   P. Zeuthen

2. The effect of nitrate, nitrite and a starter culture on the growth of Yersinia enterocolitica in dry sausage

   M. Raevuori, E. Nurmi and P. Hill

3. The influence of mechanical effects during meat curing upon the structure of ready-to-cook and finished products (in Russian)

   A.A. Belousov, V.I. Roshtchoupkin, A.S. Bolshakov, A.G. Zabashta, V.G. Boreskov and R.M. Ibragimov

4. The influence of certain technological factors on the formation of aromatic components in cured cooked horse meat products (in Russian)

   A.S. Bolshakov, I.V. Bryanskaya, V.V. Dragina, I.J. Grigorieva and A.G. Zabashta

5. The influence of mechanical effects upon the mechanism of brine distribution in meat during curing (in Russian)

   A.S. Bolshakov, A.P. Frolov, A.G. Zabashta, V.G. Boreskov, V.I. Roshtchoupkin, Yu.A. Kiselyov and A.A. Belousov

6. The bacteriology of bacon curing brines from multi-needle injection machines

   G.A. Gardner and J. Patton

7. Influence of the addition of textured soy proteins on some physico-chemical and organoleptic properties of dry sausages

   P. Modić, Z. Trumić, M. Polić and L. Turubatović

8. A study of the emulsifying behaviour of three food proteins

   E. Tornberg

9. Possibility of the application of aroma in meat products

   M. Polić, Z. Trumić and P. Modić

10. The production of semiprepared beef meats using protein additives (in Russian)

    N.N. Shishkina, L.F. Kanykina, L.K. Zyrina and M.M. Tchirikova

11. Influence of protein concentrate on organoleptic and chemical indices and on the biological value of poultry meat canned food (in Russian)

    V. Gonockij, L. Seredenko and N. Rostrosa

12. Production of hematoporphyrin cobalt complex and its application as a colour developing substance in sausage products manufacture (in Russian)

    P.E. Pavlovsky, G.A. Fyedorova and N.P. Muravyeva

L Residues chemical analysis of meat and meat products

1. Contribution to the protein determination in meat products

   R. Lásztity, D. Törley and R. Örsi

2. Characterization of proteins in muscles and internal organs with the help of the SDS polyacrylamide gel electrophoresis (in German)

   K. Hofmann

3. The determination of thioethers in canned meats (in Russian)

   A.P. Martchenko

4. A study of the composition of cured meat, raw and cooked (Kasseler and Kaiserfleisch) (in German)

   R.-M. Binzel, R. Hadlok and W.Hosper

5. Chemical characteristics of mechanically separated tissue from pork shoulder and hams

   J. van Hoof, B. Wallays

6. A polarographic method for determining lead and cadmium in meat and meat products (in Russian)

   I.A. Shumkova and I.N. Karpova

7. Transfer of organochlorine pesticides from feed into muscle tissue and body fat of young beef steers (in German)

   K. Vreman, L.G.M.T. Tuinstra and L.J. Poortvliet

8. Examination of organochlorine pesticide residues in beef tissues

   V. Višacki, J. Rašeta and A. Spirić

9. Use of electronic data processing (IDP) for the evaluation of residue analysis: Heavy metals as an example (in German)

   E. H. F. Schmidt

10. Resorption, distribution and elimination of arsenic (As) by slaughter pigs fed with arsanallic acid (ASS) (in German)

    W. Kreuzer and K. Suren

11. Detection of steriod residues in meat and urine of slaughter animals

    R. Verbeke

12. Using specific gravity for determining fat and water content of chopped meat

    I. Hansson and K. Darelius

W Reduction of nitrite and nitrate addition to meats

1. The effect of adding reduced amounts of nitrate and nitrite on the properties of dry sausage (in German)

   E. Puolanne

2. Potassium sorbate- An alternative to nitrite in meat products (in German)

   L. Leistner, Z. Bem and H. Hechelmann

3. Immunological effects of the organism due to nitrite metabolism (in Russian)

   T.F. Chirkina, R-D.D. Bodiev and T.A. Korosteleva

4. A study on azotic oxide binding and nitrosamine formation (Abstracts only)

   A. Frouin, J. Bazile and M. Joannes

5. Recommendations for the reduction of nitrite and nitrate in meat products (in German)

   A. Mirna

W Animal fat: Production, technology and value

1. Comparison of parameters of fatty tissue of different species of animals (in German)

   I. Schön

2. Lard quality after feeding some waste fats (in German)

   I. Ingr

3. Fat emulsification in finely comminuted sausage; A model system

   J. Schut, F.M.W. Visser and F. Brouwer

4. Note on recent advances in ultrasonic scanning of animals

   C.M. Miles

5. Animal fat: production and utilisation (in Russian)

   V.M. Gorbatov and A.I. Snitsar

Additional information
1. Introduction speech of S.F. Antonov, Minister of meat and dairy industries of the USSR, at the congress opening ceremony
2. Greeting speech by Academician P.P. Lobanov, President of the Lenin All Union Academy of Agricultural Sciences at the congress opening ceremony
3. Complex system of high-quality raw material production (in Russian and English)

   N.S. Nestorov

4. The studies into the production of high quality meat (in English)

   D.L. Lavantin

5. Transportation of pigs for slaughter and its influence on meat quality (in Russian and German)

   G. Theloe

6. Transportation, Vorschlachtungsbehandlung, Stress und deren Einfluss auf die Fleischqualität (in Russian and German)

   W. Tatulow

7. Some problems of technology and hygiene in slaughtering line (in Russian and English)

   P. Gayer

8. Schlatechtechnik und -Technologie: Hygiene und Veterinärinspektion (in Russian and German)

   O. Prändl

9. Cold utilisation for meat preservation (in Russian and English)

   Ž. Trumić

10. Chilling freezing and thawing (in Russian and English)

    V. Oluški

11. Relationships between composition and the quality of beef (in Russian and English)

    J. Wismer-Pedersen

12. Meat biological and food value (in Russian and English)

    P.E. Pavlovsky

13. Aromabildung in Fleisch und Fleischwaren (in Russian and German)

    O. Hauser

14. Physico-chemical studies into taste, aroma and other characteristics of meat and meat products (in Russian and English)

    L. Kórmendy

15. La conservation des produits alimentaires (in Russian and French)

    E.J. Kaoucktchechvili

16. Conservation des produits carnés par le séchage et la stérilization thermique (in Russian and French)

    A.M. Bragenikov

17. Thermal treatment of meat products (in Russian and English)

    I.A. Rogov

18. Studies into the heat treatment of meat and meat products

    Y. Zayas

19. Starterkulturen und Glukono-delta-Lakton (GdL) bei der Rohwurstellung (in Russian and German)

    F.P. Niinivaara

20. Regelung von Qualitativen Veränderungen bei Fleischbräterzeugnissen unter Einwirkung der mikrobiologischen Faktoren (in Russian and German)

    A.A. Sokolov

21. Utilisation des methodes mathematiques et des calculateurs pour commander la qualite des produits de la viande (in Russian and French)

    V.A. Graph

22. Optimisation des processus technologiques et de la qualité des produits carnés (in Russian and French)

    Z. Duda

23. Use of non-edible raw materials for technical and fodder purposes (in Russian and English )

    L.J. Rubin

24. Utilisation of inedibles for technical and feeding products and Medicinals (in Russian and English)

    A.I. Snitsar

25. Mikrobiologie des Fleisches in Gegenwart und Zukunft (in Russian and German)

    L. Leistner

26. Mikrobiologie von Fleisch und Fleishwaren (in Russian and German)

    I.A. Kondratjew

27. The effect of packaging on the quality of meat products (in Russian and English)

    D.E. Hood

28. The basic trends in plastic materials utilisation for packaging meat products and the quality of the later as effected with packaging (in Russian and English)

    V.E. Gul

29. Problems of improving meat products technology (in Russian and English)

    V.M. Gorbatov and A.V. Gorbatov

30. The basic trends in studies concerning improvements in the technology of meat products (in Russian and English)

    A.S. Bolshakov

31. Vegetable and dairy protein products in meat (in Russian and English)

    K. Jensen and M. Jul

32. Utilisation of vegetable and milk proteins in meat production (in Russian and English)

    L. A. Boushkova

33. Probleme bei der Verwendung von Zusätzen und Gerwurzen sowie bei der Bestimung von Ruckständen in Fleisch und Fleischwaren, Gesetzgebung (in Russian and German)

    I.A. Schumkowa

34. Zusätze, Gerwurze, Ruckstände in Fleisch und Fleischwaren Gesetzgebung (in Russian and German)

    G.L. Solznewa

35. Speech by V.I. Dyomin, first Vice Minister of the USSR Meat and Dairy Industries, at the closing session (in Russian, English, German and French)
36. Speech by V.M. Gorbatov chairman of the organising committee, at the closing session (in Russian, English, German and French)

Additional information
1. Table of contents. Summaries

A Eating quality of meat

1. Eating quality of meat – The interaction of composition, preference, regulation and marketing

   D.N. Rhodes

2. Composition of intramuscular lipids in growing lambs

   A. Pinkas, L. Todorova and V. Banskalieva

3. Studies on the contents of retinol, thiamine and minerals in liver and muscles of pig (in German)

   N. Nesterov, N. Kojouharova, L. Rainova and N. Kardjieva

4. More lean and less fat for first calving heifers (in German)

   S. Čepin and F. Bučar

5. Influence of age on the colour of young bull meat of the Limousine breed (in French)

   M. Renerre and C. Valin

6. The occurrence of fatty acid in different pieces of pigs of defined production (in German)

   E. Hauser and H. Heiz

7. Flavour components of cured pork products

   F.H. Heidemann and J. Wismer-Pedersen

8. The effect of boar odour level, meat block dilution and the addition of fennel spice on the acceptability of cooked Frankfurters processed from boar pork

   R.F. Plimpton, H.W. Ockerman, V.R. Cahill and E. Hilt

9. Comparative study of the test of young bull and cow meat, relation between composition and taste of meat (in French)

   R. Goutefongea and C. Valin

10. Percentage of meat qualities at cutting of pig carcasses, as depending on live weight at slaughter (in French)

    S. Oprescu and V. Sarbulescu

11. Mechanically tenderized beef

    H.W. Ockerman, R.F. Plimpton, V.R. Cahill and K.J. Boyd

12. The relation between postmortal development and the consistency of pig meat

    W. Sybesma

13. Study on the determination of tenderness and juiciness of frozen beef

    A. Rantsios, G. Sapountzakis and A. Tassiopoulos

14. Distribution of molecular species of collagen in muscle and the relationship to meat texture

    A.J. Bailey

15. Collagen structure modification with alkaline salt treatment (in Russian)

    O.O. Babloyan, Yu.L. Shishkin and V.M. Gorbatov

16. Effect of removal of ham, loin and shoulder from pork sides and of freezing soon post mortem on their shape and some characteristics of muscles

    S.Rahelić and M. Dostanić

17. Probability statistical approach to the task of evaluating quality standards for the products of the meat industry (in Russian)

    V.G. Vasilyev, S.G. Karavayeva and G.I. Sekletova

18. A study of canned ham by certain biochemical and organoleptical properties (in Russian)

    A.E. Shirotchenko, M.M. Mikhailova and N.V. Loudanova

B Muscular post-mortem biochemistry

1. Recent advances in muscular post-mortem biochemistry

   J. Wismer-Pedersen

2. The neuronal control of muscle properties

   D.H. Beermann and R.G. Cassens

3. Electrical stimulation of the beef carcasses and its practical application

   J.R. Bendall and D.N. Rhodes

4. Effect of a neutral muscle proteinase on the myofibrillar structure (in French)

   A. Ouali and C. Valin

5. A study into the autolytic changes in horse meat (in Russian)

   S.D. Ulyanov and E.T. Touleuov

6. Peculiarities of proteins and microstructure changes of the meat of adrenaline-treated animals during prolonged storage (in Russian)

   N.P. Yanoushkin, N.K. Zhouravskaya, V.P. Pismenskaya and A.P. Roslova

7. A rapid method for the detection of PSE and DFD meat

   K.O. Honikel and C. Fischer

8. Cyclic-AMP concentration and PSE pork

   K. Ono and T.G. Althen

9. The occurrence of dark-cutting beef

   P.V. Tarrant

C Slaughter technology and hygiene

1. Schlachttechnologie und hygiene

   O. Praendl

2. Hygiene and economy of scalding with condensed vapour and in tank

   C. Nickels, I. Svensson, A. Ternström and L. Wickberg

3. Law stress slaughter equipment for lambs and calves

   D. Kinsman, R. Prince, W. Giger jr and R. Westervelt

4. Bone fractures in pigs as a consequence of electrical stunning

   P.G. van der Wal

5. My experience concerning vertical hide pulling for hogs relative to the economic justification (in German)

   M. Andrija

6. Retrospective critic on the head down line for slaughtering cattle (in German)

   M. Andrija

7. Disinfection of poultry slaughtering plant objects (in Russian)

   D.A. Bocharov

8. Cold water, ultra-high pressure cleaning of abattoirs

   J.F. Dempster

9. Thermal refining of steam and gas blow-outs at technical finished products shops of meat packing plants (in Russian)

   V.S. Denisenko, J.A. Koloss and I.A. Kondratyev

D Chilling, freezing and thawing

1. Cold and meat production

   V. Oluški

2. An engineering method for the determination of meat heat-physical properties in the process of refrigeration (in Russian)

   G.D. Kontchakov, V.A. Rogozyanov and N.N. Mizeretsky

3. An analytical method for calculating the process of cooked sausage chilling (in Russian)

   A.M. Brazhnikov and B.A. Klimova

4. The quality of vacuum-packed boneless meat as effected with chilling method (in Russian)

   N.N. Shishkina, T.A. Roudintseva and L.A. Kolesnikova

5. Influence of cooling temperatures and refrigeration on the spectrum of soluble proteins in veal and pig muscles (in German)

   L. Solova and G. Usunov

6. Intramuscular holes in cooked ham (in French)

   B.-L. Dumont, J. Fournaud and O. Schmitt

7. Dynamics of heat flow in freezing meat products by layers (in Russian)

   A.G. Maruzenko, V.G. Fyodorov and V.I. Chromov

8. Examination of changes of toxicological properties during storage of frozen pork (in German)

   B. Skenderović and M. Rankov

9. Pelletized freezing of liquids

   G. Löndhal and S. Åström

E Physical-chemical structure of emulsion products

1. Comminuted processed meat products – ”Mine” of technological problems and research needs

   Z. Duda

2. The effect of processing parameters on the functional properties of protein stabilised emulsions

   E. Tornberg and A.-M. Hermansson

3. The influence of raw material proportion and some process variables on the properties of liver sausage

   F. Brouwer, J. Schut and J.C.M. van Zutphen

4. A chemiluminiscent study into the effect of lipids peroxidation of a blood fat emulsion (in Russian)

   Yu.F. Zayas, G.I. Klebanov and L.K. Zyrina

5. Continuous cooking process for farce of boiled sausage (e.g. liver sausage) (in German)

   H.-J. Räuber, R. Lubadel and H. Herrman

F Residues and food additives

1. Rückstände und Zusatzstoffe

   L. Leistner

2. Investigations on the lead- and cadmium content in meat and organs of slaughtering cattle (in German)

   W. Kracke, W. Kreuzer, B. Sansoni and P. Wissmath

3. Intravital effect of BHC and DDT on lard (in German)

   M. Dobeš, A. Mikulíc and M. Vávrová

4. Detection of residues of chloramphenicol in slaughtered pigs

   S. Fabianson and Å. Rutegård

5. The diffusion of polyphosphates in meat (in German)

   G. Gantner, E. Dani, and L. Körmendy

6. The effect of glucono-delta-lactone on colour and colour stability of cooked comminuted sausages (in Russian)

   Z. Duda, J. Mielnik, A. Nowak and W. Pezacki

7. Water-binding properties of modified potato starch in various meat products

   D. Treurniet

8. Chemical composition and application of smoke flavour

   C.Z. Olsen

9. Identification of phenolic compounds in a Polish smoke flavour extract

   A. Borys, M. Obiedzinski and M. Olkiewicz

10. State of ”nitrite” in meat products (in French)

    A. Frouin and M. Thenot

11. Formation of nitrosothiol groups in myosin

    G. Screed and L. Kaaber Brendskag

12. The distribution of Nitroso-pyrrolidine between lean, fat and vapour in frying bacon

    D.S. Mottram, R.A. Edwards and R.L.S Patterson

13. The effect of dietary fat and vitamin E upon the stability of meat in frozen storage

    J.O. Igene, F.B. Shorland, A.M. Pearson, J.W. Thomas and K. McGuffey

14. Nitrosomyoglobin formation in ground beef after addition of nicotinamide adenine dinucleotide

    A. Grozdanov, N. Nesterov, N. Dilova and E. Miteva

G Dried and fermented meat products

1. Current themes in dry sausage research (in German)

   F.P. Niinivaara

2. Changes in the contents of sulfhydryl groups and protein bound nitrites in raw dried sausages

   N. Dilova , N. Nesterov, A. Grozdanov and G. Dikova

3. Non volatile amines in dry sausages

   P. Vandekerckhove

4. A quick method for application of sorbic acid as an antimould in dry sausages (in German)

   D. Dinchev

5. A study into the ageing process of soft dry sausages with the use of a bacterial preparation and GdL. Report I (in Russian)

   V.V. Krylova, N.D. Likhonosova, M.M. Mikhailova, V.Sh. Mirzoyeva, V.I. Maroushkina, I.G. Anisimova and T.G. Tchistyakova

6. A study into the quality of soft dry sausages during storage. Report 2 (in Russian)

   V.V. Krylova, N.D. Likhonosova, M.M. Mikhailova, V.Sh. Mirzoyeva, I.G. Anisimova, T.G. Tchistyakova and V.I. Maroushkina

7. A study into the effect of vacuumizing upon the intensification of curing process in the production of smoked bone in meats (in Russian)

   Yu.F. Zayas, A.I. Minayev, L.A. Boushkova, G.E. Limonov, A.N. Spirkin, A.A. Belousov and E.V. Labetsky

8. Antagonism of starter cultures towards some microbial species

   R. Brankova

H Properties and use of unconventional proteins in the meat industry

1. New proteins, new problems and new possibilities

   M. Jul

2. Influence of unconventional proteins on the texture and consistency properties of meat patties

   Y. Andersson

3. Rapeseed protein concentrate and its use in meat products

   E. Honkanen

4. The effect of some functional properties of added proteins on properties of meat systems

   A.-M. Hermansson

5. Utilisation of peas protein preparate in sausage production

   S. Gwiazda, A. Pisula and A. Rutkowski

6. Cooked sausage quality and yield as effected with some animal and vegetable proteins (in Russian)

   R.M. Salavatoulina, T.I. Medvedeva, E.M. Ovsyannikova, L.P. Ovtchinnikova, M.P. Voyakin and T.M. Riga

I Utilization of blood and other slaughter by products

1. The utilization of blood and other slaughter by-products

   V.M. Gorbatov

2. Functional properties of some protein preparations from blood

   A.-M. Hermansson and E. Tornberg

3. A new protein enricher of food products from raw material of little value of meat industry (in Russian)

   N.F. Konyushenko, L.E. Litvinenko M.D. Mulyarchuck and E.G Plisko

4. Protein preparations made of inedible raw materials of meat production (in Russian)

   M.S. Portnova, M.D. Mulyartchuk, L.V. Radovets, V.D. Skrypnik, M.G. Kamalyan and V.I. Gavriley

5. Experimental determination of some stereometric parameters of cattle chine bones (in Russian)

   V.M. Gorbatov, R.R. Batbetti, A.N. Bogatyryov and N.N. Mizeretsky

J Heat treatment and sterilisation

1. Recent developments in the heat treatment and sterilisation of meats

   N. Bengtsson

2. Influence of degree of precooking on quality of frozen sliced beef and patties

   M. Dagerskog, B. Karlström and N. Bengtsson

3. Calculation of heating values (F-values) for canned pork type ”mesni narezak” (minced meat), mathematical method (in Russian)

   M. Todorovic

4. Mathematical model of the inpro-method of frying meat patties

   T. Ohlsson

5. Kinetics of temperature changes, water content and dielectric properties of meat at heating in the electric microwave field (in Russian)

   I. Rogov, S.B. Necrutmann and E.G. Turjanski

6. Effects of infrared radiation rates and conditions of preliminary processing of quality index of baked products (in Russian)

   A. Bolshakov, V. Boreskov, N. Zhukov, T. Kosulin, I. Rogov and V. Skryabin

7. Dynamics in development of Streptococcus faecalis under pasteurisation temperatures and ionizing radiation

   M. Stoychev and G. Djejeva

8. Increase in storage life of ground beef by ionizing irradiation (in German)

   N. Dimitrova, R. Brankova and S. Tencheva

9. Infra-sterilization of glass packages for aseptic processing

   G. Molin

10. DSC studies of muscle tissue protein denaturation

    H. Martens and E. Vold

11. Vitamin B₁ losses upon sterilisation (in German)

    E. Ralchovska

K Effect of packaging on meat products

1. Effect of packaging on meat products

   D.E. Hood

2. Evolution of bacterial contamination within muscles during storage under air or vacuum packaged conditions (in French)

   M. Ayroulet-Martin, J. Fournaud and R. Lauret

3. A study into the effect of packing methods upon colour change and microflora of chilled beef . Report 1 (in Russian)

   N.N. Shishkina, R.K. Smirnova and N.V. Loudanova

4. A study into the quality of cooked and liver sausages, stuffed into Saran casings, during storage (in Russian)

   V.Yu. Belova and Z.N. Kostrulina

5. Microbiology of sliced vacuum-packed meat products

   S. Qvist

6. Analysis of myoglobin derivatives at the surface of fresh beef

   K. Krzywicki

7. Colour index of meat products

   I. Tyszkiewicz

L Microbiological guidelines for meat

1. Microbiological guidelines for meat

   T.A. Roberts

2. Survey of the bacteriology of Canadian ground beef relative to a proposal for standards

   D. Collins-Thompson, I. Erdman, H. Pivnick and G. Roberts

3. Determination of relative bacterial levels on carcasses and meats – a new quick method

   K. Ølgaard

4. Effect of psychrotolerant bacteria on minced beef quality

   J. Buckley, P.A. Morrissey and M. Daly

5. Investigation of stability of proteus bacteria in meat during freezing (in Russian)

   G.A. Balandina and E.L. Moiseeva

6. On the possibility of Cl. Perfringens survival and development during the production and storage of ready-to-eat, quick-frozen meat dishes (in Russian)

   E.F. Tsyss and N.P. Stratilova

7. Salmonella contamination of a frozen minced beef meat fabrication by ”pasteurized” eggs (in French)

   M. Catsaras

8. Studies on the keeping qualities of canned ham (in German)

   Iv. Baychev, J. Stefanov and T. Denchev

9. The influence of added pure cultures on the coliforms and organoleptical qualities of ground meat

   N. Dimitrova and R. Brankova

Additional information

Invited lectures

1. Biochemie des Fleisches

   R. Hamm

2. Fleisch und Fleischerzeugnisse, Mikrobiologie, Hygiene

   E. Hess

3. Abteilung “Erzeugung und Technologie von Fleisch und Fleischprodukten”

   B. Krol

4. The nutrient value of meat based on the lipids for brain

   M.A. Crawford

5. Mikrobiologie und Hygiene der Fette tierischen Ursprungs

   O. Prändl

6. Erzeugung und Technologie der Fette tierischen Ursprungs

   A.L. Prabucki

7. Übersichtsvortrag zur Abteilung ” Einsatz und Technologie der Hilfs- und Geschmacksstoffe”

   L. Kotter

8. Schadstoffe in Lebensmitteln tierischer Herkunft

   C. Schlatter

9. Gefrieren, Auftauen, Kühlkette

   T. Schmidhofer

10. Summary of nitrosamine research at the Eastern Regional Research Center, and Summary of recent nitrosamine research

    W. Fiddler

11. Legal basis for food additives standards and limitations

    V. Enggaard

12. Fleisch und Fleischerzeugnisse, Ernährungsphysiologie

    H. Glatzel

13. Physiologie der Fettenährung

    A.G.B. Kovach

14. Preservation of meats by ionising radiation an update

    E. Wierbicki, A. Brynjofsson, H.C. Johnson and D.B. Rowley

1 Biochemistry

1. Morphological and chemical compositions of veal cuts (in German)

   L.F. Kanjikina, M.M. Tschirikova and W.E. Nikitschenko

2. The study of lysosomal enzymes stability during the autolysis process of beef

   P.E. Pavlovsky and E.I. Simbireva

3. Postmortem pH and temperature changes in six muscles of beef carcasses

   P.J.V. Tarrant

4. Changes in myofibrillar proteins and their relationship to bovine skeletal muscle tenderisation

   F.C. Parish jr., D.G. Olson, D.E. Goll and M.H. Stromer

5. Consistence of amino acid in normal and PSE pork meat (in German)

   P. Freudenreich, C. Augustini, L. Schön and J. Scheper

6. Studies on sulphhydryl groups and lactic acid in pale exudative muscles in pigs (in German)

   G. Uzunov and L. Zolova

7. Influence of water activity on enzymatic changes in freeze dried beef

   R. Hamm, K. Potthast and L. Acker

8. A differential scanning calorimetric study of intramuscular connective tissue collagen

   R. Chizzolini, D.A. Ledward, R.A. Lawrie

9. The direct determination of muscle protein in meat products (in German)

   C. Herrman, H. Thoma and L. Kotter

10. Breakdown of diphosphate and tripolyphosphate in pork

    J. van Hoof

11. The structure of cross-striated muscles during curing (in German)

    A.A. Belousov, V.I. Plotnikov and E.I. Skalinsky

2 Microbiology hygiene

1. Morphological and biochemical investigations on yeast strains isolated from meat products

   M. Stoychev, M. Radeva and L. Tinkova

2. Investigations on catalase activity of yeast strains K₁ and K₁₂ as starter cultures in raw dried sausages (in German)

   M. Stoychev, G. Djejeva, M. Radeva and M. Chernev

3. The occurrence and significance of coagulase-positive staphylococci (CPS) in Wiltshire-type curing brines

   J.F. Dempster

4. A note on the heat resistance of a Streptococcus faecalis isolated from a ”soft core” in canned ham

   G.A. Gardner and J. Patton

5. An improved quantitative determination of enterobacteriaceae (in German)

   W. Ruosch

6. The microflora of air dried beef (in German)

   E. Hess, C Breer and G. Lott

7. The behaviour of Salmonellae during curing and drying of air-dried beef (in German)

   E. Hess, G. Lott and C. Breer

8. Dynamics of spore germination and the development of Clostridium botulinum type B in canned meat and meat vegetable preserves

   J. Mierzejewski

9. Estimation of the refrigerated shelf life of pasteurized canned cured ham using an incubation procedure

   H. Labots

10. Histological picture of biopsy and post mortem of porcine Longissimus dorsi muscle (in German)

    D. Klosowska and B. Klosowski

11. Relation between histological picture of Musculus longissimus dorsi and meat quality properties (in German)

    D. Klosowska, B. Klosowski and J. Kortz

12. Classification of meat products as highly perishable, perishable or shelf-stable items (in German)

    W. Rödel, H. Ponert and L. Leistner

3 Production Technology

1. The influence of milk proteins (sodium caseinate) on the stability of cooked sausage (in German)

   J. Schut and F. Brouwer

2. The influence of some process variables on the stability of finely comminuted cooked meat products (in German)

   J. Schut and F. Brouwer

3. Effect of the orientation of muscle fibres on the compression characteristics of beef

   E. Dransfield

4. Investigation of heredity of some yield characteristics and qualities of meat (in German)

   R. Rede, L. Jovanovic, J. Joksimovic. S. Pecar and N. Azanjac

5. The effect of sex on the characteristics of muscles in pigs

   S. Rahelic, L. Jovanovic, N. Kristic and V. Pribiš

6. Evaluation of the quality of comminuted meat and sausages, processed in the electromagnetic SHF-field, by their structural and mechanical properties (in German)

   V.I. Khlebnikov, V.N. Makhonina, A.V. Gorbatov and V.D. Kosoy

7. Recovery of protein from bones by mechanical deboners

   R.A. Field

8. Estimation of bone weight ratio of beef carcasses (in German)

   H. Gehra, Ch. Ring and L. Kotter

9. The production of blood plasma and the possibility of its use in the manufacture of heated meat products (in German)

   C. Breer, E. Hauser, W. Künzler, A. Maurer

10. Blood clarification by means of emulsification for sausage production (in Russian)

    Yu.F. Zayas and L.K. Zyrina

11. The use of fibre optic probe for the detection of pale pork

    D.B. MacDougall and S.J. Jones

12. Improvement of some technological processes of the meat industry on the basis of analytical modelling methods (in German)

    A.N. Bogatyryov and N.N. Mizeretsky

4 Biochemistry

1. Studies on the discolouration of adipose tissue of pigs: I. Appearance of lipofuscin like pigments

   A. Juhàsz, É. Berndorfer-Kraszner, L. Körmendy and T. Gàbor

2. Physical, chemical and sensory characteristics of bacon

   D.M. Kinsman

5 Microbiology hygiene

1. Upon some aspects of the grey colouring in raw dried meat products (in German)

   M. Stoychev, G. Djejeva, M. Radeva and M. Chernev

2. The occurrence of abnormal odour in pig carcase fat

   J.D. Robb, J. Patton and S.T.C. Weatherup

3. The effect of breed, age and carcass weight on the occurrence of abnormal odour in boar carcase fat

   J.D. Robb, J. Patton and S.T.C. Weatherup

6 Production Technology

1. Influences of variation in the constitution of fat tissue in lamb (in German)

   I. Schoen

2. Influence of low temperature storage on change of phospholipids composition in chicken meat and pork (in German)

   G.Z. Yakubov, I.I. Kargaltsev, V.V. Guslyanikov, V.N. Koreshkov, N.T. Dontsova and L.M. Khokhlova

3. Technological behaviour of pork with an increased content of medium chain fatty acids (in German)

   V. Gustincic, A. Kramer and A.L. Prabucki

4. Determination of the yield and chemical analysis of sheep bones and a study into the fatty acid composition of the fat extracted therefrom

   V.M. Gorbatov, S.G. Liberman, M.L. Faivishevsky, S.E. Pankova, A.A. Shmidt, I. U. Yusoupova and L.M. Yakoushina

7 Use Technology

1. A study into the mechanism of curing ingredients penetration into muscle in case of brine jet-injection

   A.S. Bolshakov, V.G. Boreskov and V.S. Sarytcheva

2. Effect of curing salt concentration on the microbiological and organoleptic stability of bacon

   W. Góźdź and A. Borys

3. Conductrimetric examination of brine ingredients penetration( Na⁺ ions and ionic groups) into Longissimus lumborum et thoracis

   S. Stanković, B. Draganović and M. Nadj

4. The flavouring of proteins (in German)

   W. Grab, H. Greml, W. Schlegel

5. Cooking losses and tenderness of beef-soy protein patties

   A.W. Kotula and D.K. Rough

6. Influence of the addition of sodium chloride on the amount of nucleotides and nucleosides in pork meat

   A. Pisula and J. Mroczek

7. Structural and mechanical properties of collagen solubilization products

   V.M. Gorbatov, O.O. Babloyan, P.M. Golovanova, G.E. Limonov and O.P. Borovikova

8. A marketing trial of pork from boars

   D.N. Rhodes and A.M. Krylow

9. Survival of salmonella in condiment mixtures

   G. Hunyady

8 Toxicology

1. The evaluation of some smoke condensates

   B. Berger, L. Hemra and R. Nilson

2. The level of residual chlorinated organic pesticides in meat as effected with thermal treatment at higher pressure (in German)

   I.A. Shoumkova, I.N. Karpova, L.D. Rouzankova, L.I. Alexeyeva and A.V. Ustinova

3. A rapid method for evaluation of dry substance of broth and concentrates (in German)

   L. Mateev

4. Investigation into a wide range of samples of meat products by means of the ”Technikon-Autoanalyzer” as exemplified by Swiss Binden fleisch (air dried beef) (in German)

   E. Hauser and W. Künzler

9 Nitrite-nitrate conversion

1. Studies about the state and the dispensability of nitrite in meat products for nitrosamine formation (in French)

   A. Frouin, D. Jondeau and M. Thenot

2. Formation and stability of nitrosamines in raw dried sausages depending on the composition of the salting mixtures

   N. Nestorov, N. Dilova, A. Grozdanov, S. Djevisov, R. Kiseva

3. Concentration of nicotinamide co-enzymes and activity of some enzymes from the respiratory chain under the action of nitrites

   N. Nestorov, N. Ivanov and I. Profinov

4. The effect of nitrite and certain other food additives on the quality of Finnish cooked sausage

   E. Nurmi, M. Raevuori and P. Hill

5. Improvement of the pigment measurement method of Hornsey

   A. Frouin, and M. Thenot

10 Technology

1. New methods for the export of meat from developing countries (in German)

   L. Kotter, H. Basel and A. Fischer

2. Influence of nitrogen atmosphere on frozen pork quality (in German)

   A.I. Piskarev, L.V. Kulikovskaya, N.M. Pavlova and G.A. Balandina

11 Freezing thawing

1. Cooling and rapid freezing of meat and meat products with CO₂ (in German)

   P.-G. Klettner

2. Effect of freezing speed and storage effects on some physico-chemical and technological properties of beef (in German)

   B. Skenderović, M. Rankov and S. Nevešćanin

3. Effect of freezing rate and packaging material on the quality of frozen stored beef steaks

   J. Buckley and L. Kearney

4. Organoleptical qualities of quick frozen moulded ready-to-cook meats as influenced with lipid changes during storage (in German)

   N.N. Shishkina and T.I. Yurtchenko

5. Comparison of the water-holding capacity of quick chilled beef and beef chilled after a conditioning period

   O.S. Braathen

6. Research of a subjective measure to define chicken meat (in French)

   B. Jacquet and M. Arnaud

12 Legislation

1. Estimation of the efficiency of the sanitary treatment of the processing equipments of meat plants by means of mathematical-statistical methods (in German)

   V.G. Vasilyev, E.F. Tsyss and E.A. Tchouykin

13 Physiology of nutrition

1. Investigation of thiamine content in calf livers stored under different temperature regimes

   N. Nesterov and N. Kojouharova

2. The biological value of the protein components of SHF treated meat products (in German)

   I.A. Rogov, A.I. Zharinov, V.A. Yasyreva, E.G. Touryansky, A.I. Pedenko, I.V. Lerina, B.I. Belitsky

3. Studies on the biological value of diet incorporating meat products processed by UHF-energy (in German)

   Y.M. Nemenova, K.A. Laricheva, L.M. Soloviev, I.A. Rogov, V.I. Khlebnikov and I.I. Karpeiev

4. A study into the food value of young horse meat and products prepared thereof (in German)

   G.L. Solntseva, A.A. Sobyanina, A.N. Sourkova, I.D. Khoroshkova and G.Ya. Lotova

5. Production of single cell protein from fats and fat products (Summaries only)

   J. van der Veen

Additional information

The stress syndrome and meat quality

A Genetics growth and development

1. Genetics growth and development

   M.J. Clancy

2. Methods for prediction of pale soft exudative pork

   G. Eikelenboom and W. Sybesma

3. The effect of body and selection on skeletal muscle fibre types in mammals

   H.M. Gunn and A.S. Davis

4. The inheritance of meat quality in pigs

   P. McGloughlin and J.V. McGloughlin

5. The influence of growth factors on quantity and composition of fat tissue in beef carcasses (in German)

   I. Schön

B Physiology

1. Physiology

   D. Lister

2. Water, sodium and potassium in porcine skeletal muscle

   G. Monin, A. Lacourt and M. Henry

3. Halothane and the stress syndrome in pigs

   J.V. McGloughlin and C. Mothersill

4. Morphology of muscle fibres from pigs anaesthetized with halogen

   C. Mothersill and J.V. McGloughlin

C Muscle biochemistry

1. Muscle biochemistry

   J.V. McGloughlin

2. Degradation of porcine muscle proteins by blood lysosomal proteinases

   M.E. Bailey and M.K. Kim

3. The ATPase activity of myosin and ATP yield as effected with a depolarising myorelaxant brothyline (in Russian)

   L.L. Bortkevitch and N.N. Krylova

4. Post-mortem glycolysis in Semitendinosus, Psoas and Longissimus dorsi muscles of captive bolt slaughtered and anaesthetized boer goats (Capra hicus)

   J.J.A. Heffron, J.H. Dreyer and R.T. Naude

5. Post-mortem changes and ATPase activity of bovine skeletal muscle

   C. Mothersill and J.V. McGloughlin

D Handling, transport and slaughter

1. Handling, transport and slaughter

   W. Sybesma

2. Death of pigs in Great Britain during and after their transportation

   W.M. Allen and L.P. Smith

3. A standardised procedure for the preslaughter treatment of pigs to be tested for meat quality

   P.A. Barton

4. The effect of cattle stunning with electric current of various frequencies upon certain meat qualities (in Russian)

   N.M. Krekhov, P.P. Veselova, A.A. Belousov and V.I. Plotnikov

5. Pre- and intra-mortal blood pressure and heart rate measurements on pigs for slaughter (in German)

   E. Schaner and G. Schiefer

6. Transport test of pigs for slaughter (in German)

   E. Schaner and G. Schiefer

7. Fat tissue, an important parameter for real supply levels (in German)

   L. Schoen

8. pH1 and ultimate pH values in factory killed pigs

   P.J.V. Tarrant

9. Clinical aspects of cattle and pig preslaughter stress and their importance for meat quality evaluation (in Russian)

   D.M. Teternik, V.S. Avsyukevitch and N.A. Polevodov

10. The effect of various stunning methods upon bleeding, meat digestibility and changes in carbohydrate-phosphoric compounds (in Russian)

    V.N. Zhoulenko

Nitrites and nitrosamines in processed meats

E Medical aspects

1. Medical aspects

   R.G. Cassens

2. Some chemical studies on the nitrosamine problem with respect to bacon production

   R.L. Patterson and D.S. Mottram

3. Reconstitution dechlorination of DDT during meat cooking and nitrite inhibition of the process (in Russian)

   I.A. Shoumkova, I.N. Karpova, L.D. Rouzankova and L.I. Alexeyeva

F Chemistry

1. Chemistry

   M. Ranken

2. Studies on nitrosoheme photodecomposition (cured meat pigment) (in French)

   A. Frouin, M. Thenot and D. Jondeau

3. Contribution to the study of the linkage of sodium nitrite to the myofibrillar fraction of pig muscle (in French)

   R. Goutefongea, M. Renerre and C. Valin

4. Changes of nucleotides and their decomposition products in the process of meat curing and cured meat heating (in Russian)

   Y.N. Lyaskovskaya and G.A. Safronova

5. The elimination of residual nitrite and nitrosamines from cooked sausage production (in Russian)

   V.V. Palmin, V.K. Prizenko, G.A. Fyodorova and O.A. Loginova

6. A chemiluminescent analysis of the quality of ready-to-cook meats (in Russian)

   N.N. Shishkina,T.I. Yourtchenko and V.A. Veselevosky

7. Cured meats with reduced nitrite preserved by radappertisation

   E. Wierbicki, F. Heiligman and A.E. Wasserman

G Microbiology

1. Microbiology (in German)

   L. Leistner

2. Industrial application of strain P4 in the production of raw dried sausages in the People’s Republic of Bulgaria

   S. Djevizov

3. A study into the influence of useful commercial strains on biochemical and organoleptical qualities of canned ham ‘Vetchina’ produced according to an accelerated Technology (in Russian)

   V.M. Gorbatov, A.E. Mikhailova, V.I. Maroushkina, M.M. Mikhailova and N.V. Loudanova

4. Some observations about the heat resistance of Enterococci in pork meat suspensions

   J.H. Houben

5. Bacterial stability of vacuum packed Wiltshire bacon cured with and without nitrate

   B.G. Shaw

6. The SCS medium for Clostridium perfringens detection in meat and meat products (in Russian)

   E.F. Tsyss and N.P. Stratilova

H General papers on meat processing

1. General papers on meat processing (in German)

   F.P. Niinivaara

2. Distribution of polyphosphates in cooked hams (in French)

   A. Cantoni, G. Kantartzis and E. Bianchi

3. Determination of ‘Loukanka’ weight losses during drying by following dry substance changes (in French)

   A. Gakev and T. Yanev

4. Effect of initial level of contamination and processing temperatures on final Bologna product characteristics and microbial load

   H.W. Ockerman, R.F. Plimpton and D.W. Long

5. Emulsion product acceptability as affected by levels of boar pork and levels of fennel spice

   R.F. Plimpton, H.W. Ockerman and D.M. Green

6. The influence of mechanical treatment of cured muscles on some characteristics of pasteurized canned pork

   S. Rahelic, V. Pribis and Z. Vicevic

7. The influence of the presence of fat on the water-binding properties of meat proteins

   J. Schut and F. Brouwer

8. A study into the effect of fat upon the quality of cooked sausage and upon their protein-fat-water ratio (in Russian)

   G.L. Solntseva, G.P. Dinariyeva, A.A. Sobyanina, A.N. Sourkova and I.D. Khoroshkova

9. Milk co-precipitates in sausage manufacture

   M.A. Thomas, P.A. Baumgartner and K.A. Hyde

Packaging fresh and cured meat

I Metabolism of meat in the package

1. Metabolism of meat in the package

   D.E. Hood

2. Increasing the storage life of hash by ionising radiation. I. Changes in fats and organoleptic qualities

   N. Dimitrova, S. Tencheva and R. Brankova

3. Gas packaging: The effect of various gas packages on colour of fresh beef

   M. O’Keefe, D.E. Hood and M.G. Harrington

4. The colour and stability of vacuum packed Wiltshire bacon cured with diminishing quantities of nitrite

   D.B. MacDougall

J Quality of packaged meat

1. Quality of packaged meat (in German)

   G. Heinz

2. The inhibitory effect on intravenously administered sodium ascorbate on the discolouration of fresh beef

   D.E. Hood

3. Processing of PSE and normal hams

   J.F.G. Klingbiel, R.T. Naude and R. Van Essen

4. Volatile fatty acid contents in beef (in Russian)

   N.N. Krylova and K.I. Bazarova

5. The chemical composition and the food value of pork lean and fat used for sausage production (in Russian)

   N.N. Krylova, R.M. Salavatoulina and V.A. Alexakhina

6. Studies on the technological properties of pork and beef frozen prior to and after the onset of rigour mortis (in German)

   B. Skenderovic and M. Rankov

7. The food value of mutton at different ages (in Russian)

   L.A. Sokolova, M.I. Tchirikova and N.N. Shishkina

8. Investigations on backfat from selected pig groups (in German)

   E. Vold

K Changes during storage

1. Changes during storage

   G.A. Gardner

2. Morphological changes in psychrophilic bacteria during nitrogen-storage of chilled meat (in Russian)

   L.V. Koulikovskaya, G.A. Balandina and A.1. Piskaryov

3. Extending the package life of fresh beef through sanitation and formulated gaseous atmospheres

   H.D. Naumann and K.K. Balasundaram

4. The survival of potential food poisoning bacteria in vacuum packaged meat

   J.T. Patterson and P.A. Gibbs

L General papers on packaging

1. General papers on packaging

   A.A. Taylor

2. Effect of the time interval for temperature measurement on the precision of F-value measurement

   I. Baytchev

3. Changes in some qualities of canned poultry meat during storage (in Russian)

   V.A. Gonotsky, K.I. Lobzof, T.I. Lomayeva and V.I. Khlebnikov

4. The biological value of meat produced by SHF heating (in Russian)

   E.G. Shoumkov and L.T. Boulgkova

5. Utilisation of chromium-plated steel cans in canned meat production

   N. Simic and G. Djordjevic

Refrigeration freezing and thawing

M Engineering problems-The cold chain

1. Engineering problems – The cold chain

   T. Nilson

2. A re-examination of the factors affecting chilling of beef carcasses

   C. Bailey

3. A heat metric study of meat refrigeration and shrinkage (in Russian)

   V.G. Fyodorov, L.V. Andreyeva and D.N. Ilyinsky

4. Some peculiarities of heat- and mass-transfer during meat thawing in SHF current field (in Russian)

   I.A. Rogov, S.V. Nekroutman, E.G. Touryansky and V.A. Yasyreva

N Biochemistry and biophysics

1. Biochemistry and biophysics (in French)

   A. Lacourt

2. Changes in meat properties during freezing in relation to the extent and other characteristics of autolytic processes (in Russian)

   L.T. Alyokhina, N.K. Zhouravskaya, N.P. Yamoushkin and V.A. Yasyreva

3. A comparative study of fibrillar and soluble collagen by means of infra red spectrometry (in Russian)

   V.M. Gorbatov, O.O. Babloyan, M.A. Borisova, L.R. Komisarova and P.M. Golovanova

4. Evolution with age of metabolic characteristics of some lamb muscles in relation to protein synthesis in vivo (in French)

   A. Lacourt and M. Arnal

5. The release and changes in the activity of lysosomal muscle enzymes during chilled meat storage (in Russian)

   P.E. Pavlovsky and E.I. Simbiryova

6. Changes in the fine structure of single muscle fibres

   C.A Voyle

O Microbiology

1. Microbiology

   P. Zeuthen

2. Deep frozen minced-beef: Bacteriological quality (in French)

   M. Catsaras and D. Grebot

3. Occurrence of the tribe Klebsielleae in refrigerated meat and meat products (in German)

   H. Hechelman, Z. Bem, K. Uchida and L. Leistner

4. The effects of washing lamb carcasses

   C.A. Kelly, J.F. Dempster and A.J. McLoughlin

P Quality of chilled frozen meat

1. Quality of chilled frozen meat

   R.L. Joseph

2. Effectiveness of enzymatic tenderization of beef in meeting consumer demands

   H.F. Benholdt and E.I. Pritchard

3. Influence of feed intensity on carcass quality and other properties of meat

   S. Cepin

4. Influence of the method of breeding on yield and meat quality of fattened lambs

   B. Dzinleski, J. Sokarovski, T. Tokovski, N. Jordanovski, S. Belikovski and K. Petkov

5. Beef quality resulting from muscle boning of unchilled carcasses

   R.L. Hendrikson, S.N. Falk and R.D. Morrison

6. Investigation of chemical changes during storage of frozen meat (in German)

   K. Hofmann, E. Bluchel and K. Baudisch

7. The effect of chilling rate, ageing and suspension on beef quality

   R.L. Joseph

8. Studies on the changes in the retinol and thiamine content of pork liver and muscles after sharp freezing and long cold storage

   N. Nesterov and N. Kozhuharova

9. A study into elasto-resilient and strength characteristics of beef with reference to its tenderness (in Russian)

   B.A. Nickolayev, A.F. Baranov and Yu.F. Zayas

10. A study into the effect of microwave pre-heating and of freeze-drying upon pork quality (in Russian)

    Yu.F. Zayas, L.I. Izotova and N.K. Zhouravskaya

Rapporteurs papers

1. The adoption of latest scientific information in framing food legislation

   Rappourteurs: C.K. Hetherington (Canada), J. Meester (the Netherlands), B. Eriksson (Sweden), T.J. Coomes (UK), D. Houston (USDA), V. Oluski (Yugoslavia), V. Enggaard (Codex Alimentarius/Denmark), A. Brinker (EU legislation/Denmark)