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1. MEAT PRODUCTION AND CONSUMPTION IN THE WORLD (lectures and posters)

1. Medium-term outlook to 2005: The meat sector

   A.A. Gürkan

2. Meat production and consumption in developing countries in Asia and the Pacific

   G. Heinz and A. Bennett

3. Meat standards Australia, A ‘PACCP’ based beef grading scheme for consumers. 1) The use of consumer scores to set grade standards

   R. Polkinghorne, R. Watson, M. Porter, A. Gee, J. Scott and J. Thompson

4. Meat standards Australia, A ‘PACCP’ based beef grading scheme for consumers. 2) PACCP requirements which apply to the production sector

   J. Thompson, R. Polkinghorne, H. Hearnshaw and D. Ferguson

5. Meat standards Australia, A ‘PACCP’ based beef grading scheme for consumers. 3) PACCP requirements which apply to carcass processing

   D. Ferguson, J. Thompson and R. Polkinghorne

6. Meat standards Australia, A ‘PACCP’ based beef grading scheme for consumers. 4) A cut based grading scheme to predict eating quality by cooking method

   J. Thompson, R. Polkinghorne, R. Watson, A. Gee and B. Murison

7. Impacts of changes in the Brazilian meat exports on the Brazilian economy

   F.M.D.M. Bliska and J.J.M. Guilhoto

8. Meat production and consumption trends in the world, in Europe and in Slovenia

   S. Cepin, M. Cepon and S. Zgur

9. Variaton in the eating quality of lamb from diverse European sheep types: Assessment by trained taste panels in six countries

   A. Fisher, G. Nute, P. Berge, E. Dransfield, E. Piasentier, F. Gasperi, C. Sanudo, M. Alfonso, G. Thorkelsson, T. Valdimrsdottis, D. Zygoyiannis and C. Stamataris

2. MEAT PRODUCTION (lectures and posters)

1. Lipid compsotion of beef in relation to feeding, nutrition and technology

   D. Demeyer

2. Slaughtering method and animal welfare

   K. Troeger

3. Development if “HAMDAS”, fully-automated fresh pork ham deboning machine

   K. Toyoshima

4. Use of new protein-mineral additive in the diets for fattening pigs

   N.V. Timoshenko, A.I. Snitsar and E.V. Baryshnikova

5. Evaluation of animal stress and welfare during long distance transport of cattle in Finland

   M. Honkavaara, A. Leppävuori, E. Rintasalo, E. Eloranta and J. Ylönen

6. Welfare monitoring at slaughter plants in Styria (Austria)

   M. Wenzlawowicz, K. Holleben, J. Köfer and N. Bostelmann

7. Critical control points of animal handling and stunning to improve meat quality and welfare

   T. Grandin

8. Growth and carcass characteristics of goat wethers from six genotypes

   J.S. Dhanda, D.G. Taylor, P.J. Murray and J.E. McCosker

9. Effects of age at slaughter on carcass and muscle traits, and meat quality parameters in pigs

   B. Lebret, J. Noblet and M. Bonneau

10. The effect of tail docking and season of slaughter on carcasses of Awassi-cross ram lambs

    R.W. Purchas and T.W. Knight

11. Volatile compounds in pork as affected by breeds

    M-T. Chen, D-C. Liu and J-B. Shr

12. Intramuscular fat, cholesterol and 18:2 n-6/18:3 n-3 ratio in total lipids in two frame steers under different dietary regimen

    P.T. García, N.A. Pensel, C.A. Margaría, O. Rosso and C. Machado

13. Basic study on feeding regulators used to increase chicken meat production efficiency

    M. Suzuki, K. Honda, M. Numata, T. Nakamura, T. Motoki, K. Kano and S. Hasegawa

14. The effect of feed energy levels and particle size on performance of broilers in developing countries under farmers management

    T.J. Kaudia

15. Food waste products in diets for growing-finishing pigs. Effect on growth performance, carcass characteristics and meat quality

    E.A. Bryhni, N.P. Kjos, M. Øverland and O. Sørheim

16. Colour-differences measurement of beef by near-infrared spectroscopy

    J-O. Kang, J-Y. Park and H-R. Oh

17. A method for estimation of fattening stage of beef cattle using molecular species compositions of triacylglycerols in subcutaneous fat biopsies

    M. Itoh and K. Arihara

18. Identification of meat species based on the difference of 18S ribosomal RNA genes

    T. Matsunaga, K. Shibata, J. Yamada, Y. Shinmura and K. Chikuni

19. The application of the cold chain engineering in meat industry in China

    A.J. Tian and W. Qing

20. A study on bone formation of Japanese black cattle

    T. Otsida, T. Kozakai, M. Nakajima, T. Inomata, H. Kitamura and S. Kusuhara

3. DISTRIBUTION AND PROCESSING OF MEAT (lectures and posters)

1. Preservation of raw meat – present status and foreseen technologies

   Z. Duda

2. Perspectives in new meat processing technologies

   K.B. Madsen, J.S. Jensen and J. Søltoft-Jensen

3. Cooked meat products

   E. Puolanne

4. Use of compositions of oxyacids and monoesters of succinic acid in refrechers of meat

   L.Y. Prokophyeva, V.A. Pankratov and V.A. Andreenkov

5. Morphological aspects of forming some quality indices of meat and meat products

   A.A. Belousov, T.G. Kuznetsova and V.V. Avilov

6. Mechanical properties and sensorial evaluation from “Chouriço grosso” – a regional Portuguese sausage

   M. Elias, A. Marinho, A.C. Santos, G. Ribeiro, A.M. Ribeiro, A. Barreto, J. Quakinin and M. Ferreira

7. Portuguese traditional sausage products: Comparison of some characteristics

   S.A. Barreto, J.M. Fernandes, C.M. Ferreira, J.M. Fraqueza, S.J. Quakinin, M.A. Ribeiro, M. Elias and A. Marinho

8. Physical properties of emulsion-type sausage prepared from deer meat and pork fat

   T. Hayashi, Y. Wahiya, T. Ogawa, M. Sato, K. Nodake, K. Teramoto, S. Haga, S. Iida and T. Ito

9. Study of rheological characteristics of multicomponent additives for using in meat products

   I.A. Rogov, N.V. Nefedova, L.G. Cherkasova and A.L. Peshechonova

10. Improvement of properties of concentrated milk protein by trypsin digestion and its utilization in meat products

    H. Fujino, M. Muguruma, S. Shimada and S. Nou

11. Aggregation and gelation model of porcine blood globin treated with pepsin

    Y. Miyaguchi, M. Tsutsumi and K. Nagayama

12. Gel strength enhancement of sausage by treating with microbial transglutaminase

    M. Muguruma, K. Tsuruoka, H. Fujino, S. Kawahara, K. Yamauchi, S. Matsumura and T. Soeda

13. Optimisation of transglutaminase as a cold set binder in low-salt beef and poultry comminuted meat products using response surface methodology

    J.F. Kerry, A. O’Donnell, H. Brown, J.P. Kerry and D.J. Buckley

14. Effect of carragenan, corn syrup solids, whey protein concentrate and isolated soy protein on the quality of emusified-style chicken liver sausage

    H-J. Chin, D-C. Liu and M-T. Chen

15. Effect of refrigerated storage time on quality characteristics and microbial stability of vacuum-packaged ‘Chorizos’ with soy protein isolate added

    M.I. Porcella, G. Sanchez, S.R. Vaudagna, L.H. Meichtri, A.M. Descalzo and M.M. Gallinger

16. Effects of epimysium removal and storage time on TBA, VBN, drip loss and bacterial counts in vacuum-packed beef

    K.Y. Chung, J.C. Lee, S. Hwangbo and T.J. Rhim

17. Effect of washing temperature and pH on the quality of surimi from mechanically deboned chicken meat

    S-K. Lee and J-H. Han

18. Sodium lactate effects on shelf-life, sensory and physical characteristics of refrigerated vacuum packaged fresh chicken sausage

    A.L. da S.C. Lemos, K Cipolli, D.R. Nunes, M. Baptista, C.R.S. Souto and E.A. Yamada

19. Effects of conjugated linoleic acid (CLA) on lipid oxidation and residual nitrite of emulsion-type sausages

    K-H. Hah, J-I. Lee, S-G. Jin, Y-L. Ha, S-T. Joo and G-B. Park

20. Stability of heme pigment and color formation in meat products: Effects of vitamin E, carnosine and milk protein hydrolysates

    R. Sakata, H. Morita, N. Itoh and S. Chou

21. Influence of non-meat proteins on the colous of cooked meat batter

    M. Vada-Kovács

22. The experiment on extending shelf-life of western style mild heated meat products by irradiating additives

    J.H. Hu, J. Yan and X.Q. Zhu

23. Influence of the pH on oxidation of frozen cooked ham during storage

    A. Schopf, L. Colarow, T. Huynh-Ba and A. Fischer

24. Liquid egg white used as a fat replacer in pork meatball

    D-C. Liu, M-T. Chen, C-S. Horng and H.W. Ockerman

25. The role of insoluble fraction in meat on heat-induced gel strength of porcine actomyosin

    M. Ishioroshi, T. Kitagawa and K. Samejima

26. Detection of noncovalent interactions in the heat-induced aggregation of skeletal muscle myosin

    J. Kim, M. Ishioroshi and K. Samejima

27. Salting of Spanish ham: Influence of meat zone and time on salt penetration

    F.L. Crespo, F.C. Sánchez, H.G. Soldevilla, A.M. Serrano, M.C.T. Muñoz, G.P. Alcántara and M.A.O. Mariscal

28. Dynamics of salt diffusion during dry curing of beef M. biceps femoris

    R. Radovanovic, J. Popov-Raljic, M. Ivanovic, D. Zivkovic and N. Dzinic

29. Micrococcus varians and Staphylococcus xylosus used as starter in Shang-Do

    L.S. Wang, D.C. Liu and M.T. Chen

30. Histological and biochemical evaluation of connective tissue of natural hog and sheep casings

    T. Nishiumi and R. Sakata

31. Influence of case diameter on chemical and sensory characteristics of “Salchichon”, a tradicional Spanish sausage

    F.L. Crespo, F.C. Sánchez, H.G. Soldevilla, A.M. Serrano, M.C.T. Muñoz, G.P. Alcántara and M.A.O. Mariscal

32. Influence of ham weight, packaging method and storing on white film development on Carso drycured hams

    K. Vuk, B. Zlender and L. Gasperlin

33. Investigation on some physical properties of vacuum and wrap packaging materials for chilled meat obtained from Korean markets

    K-T. Lee and K-J. Lee

34. An attempts of non-conventional use of pork rinds

    Z. Pietrasik, Z. Duda and K. Woydyllo

35. Effect of simmering time on taste of beef soup stock

    M. Tajima, T. Ito, K. Toko and T. Mitsuhashi

36. Change of polypeptides in beef soup stock during simmering

    M. Tajima and T. Ito

37. Changes in the texture, histological structure and degradation of myofibrillar protein of beef round meat during ordinary or vacuum cooking

    A. Mega, T. Mitsuhashi and M. Tajima

38. Studies on the thermal denaturation of loin muscle

    C-J. Kim, M-S. Song, E-S. Lee, C-H. Lee, C-H. Lee, J-K. Cho and D-Y. Choi

39. Cooked vacuum-packed beef obtained by Lt-Lt process: Effect of thermal treatment on the product physical properties

    S.R. Vaudagna, G. Sánchez, A. Picallo, C.A. Margaria and J.A. Lasta

40. Effects of prolonged heating qualities of low fat emulsified meatballs

    S.Y. Hsu and H.Y. Chung

41. Effect of selected Australian and American processing conditions on the thaw loss, cooking loss and total losses from beef

    V.H. Powell, D.M. Smith and I.J. Eustace

42. Effects of feeding heme iron and cattle bone calcium to iron and calcium deficient mice

    R. Ogasawara, K. Honda, M. Suzuki, M. Numata, T. Nakamura and T. Nagao

43. Influence of dietary rancid rice bran on lipid oxidation of ground pork during frozen storage

    C-G. Kang, B-J. Chae and S-K. Lee

44. Influence of electrical and physical effects on quality of raw-smoked mutton products

    A.S. Bolshakov, S.A. Ryzhov and R.N. Khamidov

45. Mordern biotechnologies in meat products production

    V.G. Boreskov, V.V. Khorolsky, S.A. Ryzhov and L.S. Kudryashov

46. New generation of canned meat products based on rational use of traditional and non-traditional kinds of raw material

    G.E. Limonov, L.B. Smetanina, N.Y. Fedorova and C.C. Shevchenko

4. MUSCLE BIOLOGY AND MEAT BIOCHEMISTRY (lectures and posters)

1. The intramuscular connective tissue matrix and cell/matrix interactions in relation to meat toughness

   P.P. Purslow

2. Meat tenderness – The μ-calpain hypotesis

   E. Dransfield

3. Mechanism of meat tenderization during post-mortem ageing: Calcium theory

   K. Takahashi

4. Solubility of myosin and the binding quality of meat products

   E. Bandman

5. The influence of early post-mortem pH and temperature decline on tenderness and ageing potential of beef loin muscle

   I.H. Hwang, F.D. Shaw, B.C. Thomson and J.M. Thompson

6. Does artificially raising the ultimate pH produce similar effects on tenderness to those observed previously in dark-cutting (DC) beef

   B.C. Thomson and G.R. Trout

7. The relationship between dissociation of actomyosin and tenderness

   D.Hopkins, P. Littlefield and J. Thompson

8. The effect of low-frequency and intensity ultrasound on structure and texture of beef

   Z.J. Dolatowski, D.M. Stasiak, S. Giemza and M. Kosla

9. Differences in myosin heavy chain isoform expressions among porcine breeds

   R. Tanabe, I. Nakajima, S. Muroya and K. Chikuni

10. Purification of transglutaminase and its effects on myosin heavy chain and actin of spent hens

    T-F. Tseng, M-T. Chen and D-C. Liu

11. Changes in properties of bovine and porcine myosins during postmortem aging

    T. Nishimura, M. Nakamoto, K. Mizukoshi, K. Gekko, J-B. Kim, M. Ishioroshi and K. Samejima

12. Mechanism of heat-induced gelation of bovine and porcine myosins

    M. Nakamoto, Y. Nogusa, K. Gekko, J-B. Kim, M. Ishioroshi, K. Samejima and T. Nishimura

13. The role of myosin teil in pressure- induced gelation of myosin

    T. Iwasaki and K. Yamamoto

14. Continuous observation of changes in myosin during hydrostatic pressure treatment

    K. Yamamoto, Y. Kobayashi and T. Iwasaki

15. Pressure effect on the stability of AMP deaminase from rabbit skeletal muscle

    Y. Ikeuchi, A. Uchida, M. Togawa and A. Suzuki

16. Chemical cross-linking of actin and myosin subfragment-1 and effect of paratropomyosin on interaction of actin and myosin subfagment-1

    T. Hayashi, J. Liaw, S. Mori, M. Sugimitsu, T. Ogawa, K. Nodake, M. Sato, N. Tsuchida, M. Yamanoue and T. Ito

17. Calcium-induced splitting of connctin/titin filaments: Localization and characterization of calcium-binding sites

    R. Tatsumi, K. Maeda and K. Takahashi

18. Solubilization of myofibrillar proteins of chicken skeletal muscle in water

    Y. Ito, R. Tatsumi, T. Nishimura and A. Hattori

19. Binding of paratropomyosin to connectin fragments influenced by calcium ions from chicken skeletal muscle

    M. Yamanoue, S. Fei, T. Okayama, S. Ueda and S. Norioka

20. Effect of exogenous addition of gelsolin on myofibrils prepared from bovine muscle

    M. O’Dwyer, M. Zeece and W.J. Reville

21. Comparative study on the myofiber type composition and the fat deposit in M. longissimus thoracis between young heifer groups of Japanese black fed freely on concentrate and roughage

    T. Gotoh, S. Imamura, Y. Ono and H. Iwamoto

22. Changes in percentage of type I myofibers in muscle of the cattle during growth

    K. Watanabe, S. Tominaga and A. Suzuki

23. Heterogeneous composition of histochemical fiber types in the different parts of M. longissimus thoracis from Mishima (a Japanese native) steers

    S. Morita, H. Iwamoto, Y. Fukumitsu, T. Gotoh, S. Nishimura and Y. Ono

24. Localisation of lysosomal cathepsin B during the post-mortem storage of bovine muscle at 4⁰C and 25⁰C using enzyme fluorescence histochemistry

    M. Mobarak, S. Connell, W. Reville and M. Zeece

25. Histological changes of fasciculus induced by different sizes of the pectoralis muscle in Japanese quails with large, normal and small body size

    H. Iwamoto, T. Gotoh, M. Sugimura and S. Okamoto

26. Changes in peptides during conditioning of three types of beef samples

    M. Mikami, M. Sekikawa and K. Shimada

27. What information does the callipyge lamb give usabout the calpains and postmortem tenderization?

    E.F. Delgado, G.H. Geesink, M. Koohmaraie and D.E. Goll

28. Effects on electrical stimulation & chilling rate on lysosomal enzyme activities in beef

    J.M. O’Halloran, D.M. Ferguson, A.F. Egan and I.H. Hwang

29. Influence of electrical stimulation and electrical massaging on calpain activity and intracellular concentration of Ca2+ of muscular tissue of beef with different pattern of autolysis

    L.S. Kudryashov, O.A. Kudryashova, A.B. Lisitsyn and V.V. Khorolsky

30. Some characteristics of S-myotrophin, the motor-nerve dependent muscle cell growth factor in porcine skeletal muscle

    T. Hayashi, T. Ogawa, M. Sato, N. Tsuchida, A. Fotovati, K. Nodake, S. Kawabata and T. Ito

31. Effect of washing cattle pre-slaughter on glycogen levels of M. semitendinosus and M. semimembranosus

    P. Walker, R. Warner, P. Weston and M. Kerr

32. Factors affecting denaturation of myoglobin in ground pork patties

    M.C. Hunt, S.A. Hawthorne, R. Lien, D.H. Kropf and M. Hardin

33. Drip loss dependent on stress during lairage and stunning

    S. Støier and E.V. Olsen

34. Osmolality of bovine muscle juice as affected by cooking temperature

    M. Christensen, P.P. Purslow and L.M Larsen

35. Sarcoplasmic proteins may determine the deformability of cooked sausage batter

    M.M. Farouk, D. Wild, G.A. MacDonald, K. Wieliczko, R. Lim, S. Turnwald and C. Mudford

36. Physic-chemical characteristics of surimi from normal and PSE pork

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

37. Carcass traits and microsatellite distributions in offspring of sires from three geographical regions of Japan

    S.B. Smith, M. Zembayashi, D.K. Lunt and C.D. Gilbert

38. Dietary vitamin E inhibits poultry PSE development and improves meat functional properties

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

39. Characteristics of sarcoplasmic reticulum from muscles of pasture- and grain-fed cattle with or without vitamin E supplement

    A. Yang and R.K. Tume

40. The collagen architecture and immunohistochemical property in bovine skeletal muscles

    S. Tabata, S. Morita, T. Watanabe, T. Gotoh, S. Nishimura, Y. Koga and H. Iwamoto

41. The role of collagens for intramuscular adipose development

    I. Nakajima, T. Yamaguchi, S. Muroya, R. Tanabe and K. Chikuni

42. Changes in proteoglycans during postmortem aging of meat

    T. Nishimura, S. Kazuoka, A. Taneichi and A. Hattori

43. Seasonal patterns in fatty acid composition of beef subcutaneous fat

    M.J. Kelly, R.K. Turne and J.M. Thompson

44. Liberation of phospholipids from bovine skeletal muscle Z-discs by 0.1 mM calcium ions – The weakening mechanism of Z-discs during post-mortem ageing of meat –

    K. Shimada, D.H. Ahn and K. Takahashi

45. Plasma leptin levels and intramuscular fat content in beef from crossbreed Japanese cattle

    J. Wegner, C. Xie, P. Huff, F. Schneider, P.S. Mir, Z. Mir, E.C. Kazala, F.J. Lozeman, R.J. Weselake and K. Ender

46. Porcine muscle cells expressed muscle specific proteins but not form myotubes in a differentiation-inducing serum-free medium

    S. Muroya, I. Nakajima, R. Tanabe and K. Chikuni

47. Ante-mortem 31P NMR study of skeletal muscle metabolism on entire and on a muscle biopsy in heterozygotes and MH normal pigs

    R. Lahucky, G. Kohn, U. Baulain, M. Henning, E. Kallweit, P. Demo, D. Vasicek and N. Pronayova

48. Genetic variants of PPAR γ 2 specific region in Japanese black cattle

    K. Aikawa, N. Nakanishi, T. Muramoto, Y. Sato and T. Manda

5. MEAT QUALITY (lectures and posters)

1. On-line evaluation of meat quality using probes and robots

   H. Swatland

2. Biochemical basis of fresh meat colour

   M. Renerre

3. Organoleptic factors responsible for the superior palatability of Japanese Wagyu beef

   A. Okitani

4. Fast processed meat quality analysis through an ‘Electronic Nose’

   G.M. Grigioni, C.A. Margaria, M.M. Gallinger, G. Sánchez, N.A. Pensel and J.A. Lasta

5. Broadband dielectric characterisation of bovine meat

   J.L. Damez

6. The use of electron spin resonance (ESR) to determine the mobility of solutes in meat during freezing and frozen storage

   E. Hansen, M.L. Andersen, A. Mortensen and L.H. Skibsted

7. Effect of temperature and anatomical localisation of porcine carcass measurement points on results of evaluation of backfat and Longissimus dorsi muscle thickness by means of ultrasound and optical-needle devices

   K. Borzuta and A. Borys

8. Instrumental studies structural and mechanical characteristics of meat raw materials and meats

   I.A. Rogov, E.V. Sizykh, L.F. Mitaseva and V.N. Kulagin

9. Differentiation of products made from normal (RFN) and watery (PSE) meat using profile texture analysis

   E. Pospiech, A. Medynski, E. Grzeskowiak and K. Borzuta

10. Development of a NIR filter based instrument fot on-line measurements of fat quality in pork

    J.R. Andersen, C. Boggaard, J. Nishida and A.J. Rasmussen

11. Evaluation of the Canadian computer vision system for beef carcass grading

    A.K.W. Tong, D.J. Robinson, W.R. Robertson, S.M. Zawadski and T. Liu

12. Optical evaluation techniques for bovine fat

    M. Irie

13. On-line measurement of intramuscular fat/marbling in beef carcasses using electrical impedance

    N.T. Madsen, C. Boggaard, A.J. Rasmussen and L. Bager Christensen

14. Quick determination of fat content in Longissimus at the section of beef carcass and nutrient composition of beef cuts be near-infrared spectroscopy with a fiber optic probe

    M. Mitsumoto, S. Ozawa, T. Mitsuhashi, N. Nakanishi, K. Shinohara and K. Tatsubayashi

15. Species identification in meat products treated under different temperatures and heating conditions by means of polymerase chain reaction (PCR) in combination with restriction fragment length polymorphism (RELP)

    R. Detsch, K.O. Honikel and F. Schwägele

16. A rapid screening method by the polymerase chain reaction-single strand conformation polymorphism using automatic sequencer for porcine ryanodine receptor gene mutation, and use for meat quality evaluation

    E. Ueta, T. Sakurai, E. Nanba, A. Iino, Y. Yahara and Y. Otsuka

17. Windows GUI program for the evaluation of meat color and myoglobin derivatives by reflectance spectrophotometry

    M. Izumimoto and T. Miyamoto

18. Colour of beef M. longissimus dorsi and M. psoas major heated to different temperatures

    L. Gasperlin, B. Zlender and V. Abram

19. Initial chilling rate as a predictor of the colour of muscles as thawed meat

    M.M. Farouk and S.J. Lovatt

20. Colour and lipid stability in Australian grass and grain fed cattle

    M.C. Lanari, R.K. Tume, A. Yang, T.W. Larsen and M. Brewster

21. Combined effect of residual oxygen and illumination on the stability of nitrosylmyoglobin in aqueous solution and in cured ham packaged in modified atmosphere

    J.K.S. Møller, G. Bertelsen and L.H. Skibsted

22. The effect of storage time at +1 ⁰C on the colour of vacuum packed duck muscles

    T. Skrabka-Blotnicka, E. Przysiezna and J. Woloszyn

23. Effect of pH of the coordination of nitric oxide complex of iron(II) swine myoglobin

    H. Morita, H. Yoshikawa, R. Sakata, T. Mishiro, H. Fuchu, A. Sakata and Y. Nagata

24. Predicting the pH of acid marinated meat

    B. Svensson

25. Effects of postmortem temperature on color and water-holding capacity of pork loin

    B-W. Ye, S. Lee, B-C. Kim, S-T. Joo and G-B. Park

26. Influence of ultra-sounds on water-holding capacity changes in meat after slaughter

    D.J. Zbigniew, A. Latoch and D.M. Stasiak

27. Effect of storage time on tenderness and colour parameters of steers and cows

    A.B. Picallo, A.M. Sancho, M.M. Gállinger, M.L. Zanelli, C.A. Margaría and N.A. Pensel

28. Effect of calcium chloride on tenderization of spent layers meat

    S-C. Huang and Y-C. Wu

29. Meat tenderization by proteolytic enzymes enzymes after osmotic dehydration

    Gerelt, Y. Ikeuchi and A. Suzuki

30. Effect of hydrodynamic pressure and the koshering process alone or in combination on beef strip loins

    M.B. Solomon, Z. Holzer, A.M. Campbell, B.W. Berry and A.M. Spanier

31. Amino acid composition of Longissimus thoracis from pigs of two genetic lines

    F. Nicastro

32. Changes in pH and free amino acids in sheep meat during extended chilled storage

    T.J. Braggins, D.A. Frost, M.P. Agnew and C. Podmore

33. A trial to define the out put of taste sensing system applied to beef extracts

    K. Sasaki, M. Mitsumoto, K. Sato, H. Ikezaki, A. Taniguchi and H. Nakai

34. Causes of pastoral flavour in ruminant fat

    O. Young, A. Priolo, G. Lane, K. Frazer and T. Knight

35. Existence of two desirable odor, the conditioned raw beef aroma and the conditioned boiled beef aroma

    M. Matsuishi and A. Okitani

36. A sensory perspective on temporal aspects related to the perception of the major aroma compounds responsible for boar odour

    H.L. de Kock

37. Taste sensing system and its application to beef

    K. Sato, H. Ikezaki, A. Taniguchi, K. Toko, K. Sasaki, M. Mitsumoto and H. Nakai

38. The use of blood analysis in the integrated pig production chain – Animal health and welfare, meat safety and sensory quality –

    S.J.W. Hillebrand and H. Schouwenburg

39. Effect of restricted feeding on taste-active components, free glutamic acid and 5′-IMP, of chicken meat

    S. Fujimura and M. Kadowaki

40. Sensory characteristics of South African chicken cooked according to a dry or moist heat cooking method

    S.M. van Heerden, H.C. Schönfeldt, M.F. Smith and P.E. Strydom

41. Correlation between beef grading and sensory attributes

    K. Asaka, K. Honda, M. Numata, T. Nakamura, M. Okita, S. Yamaguchi and H. Nakai

42. Effects of vacuum storage and subsequent display on sensory and microbiological quality of four beef muscles

    V.M.H. Barnier, A. van Dijk, W.A.M. Bakker and J.H. Houben

43. Physical, chemical, microbiological and sensory characteristics of adult and young bull aged cap of rump

    E.A. Yamada, K.M.V.A.B. Cipolli, J.R. Gonçalves and H.K. Arima

44. Lipid oxidation, sensory and microbial properties of ground pork during storage as affected by Maillard reaction products from wheat protein hydrolysate and sugars

    J.C.C. Kuo, C-C. Liu and H.W. Ockerman

45. Microbial condition of lactic acid treated and modified atmosphere retail-packaged beef

    M.S. Neira, L.H. Meichtri, H.R. Rodriguez, G. Grigioni and J.A. Lasta

46. Effects of fish oil containing high level of n-3 polyunsaturated fatty acids on fatty acid composition, cholesterol levels and tasty compounds of pork loin

    M. Ishida, Y. Konno, K. Suzuki, Y. Ogawa and H. Abe

47. Effect of intramuscular fat on flavour acceptability of beef striploins

    E.M. Stephens, W.S. Pitchford and B.D. Siebert

48. Carotenoid concentration in different anatomical locations of subcutaneous fat in cattle

    Z.A. Kruk, W.S. Pitchford and C.D.K. Bottema

49. Relationship between cattle fat colour at weaning and slaughter

    Z.A. Kruk, W.S. Pitchford and C.D.K. Bottema

50. Effect of dietary conjugated linoleic acid (CLA) on fatty acid composition and lipid oxidation of pork loin

    J-I. Lee, T-S. Park, Y-L. Ha, T-S. Shin, S-T. Joo and G-B. Park

51. Rapid determination of lipid oxidation in mechanically deboned turkey meat by autofluorescence spectroscopy

    J.P. Wold, M. Mielnik and B. Overrein

52. Antioxidative effect of hop extract in a meat model

    H-J.Seidel Nielsen and D. Pardos Molina

53. Venison vitamin E levels and the relationship between vitamin E, iron and copper levels and display life for venison and beef

    J. Stevenson-Barry, S. Duncan and R. Littlejohn

54. Effect of exogenous anti-oxidant application on venison colour

    J. Stevenson-Barry, S. Duncan and R. Littlejohn

55. The effect of Bos indicus content, pre-slaughter treatment and tenderstretch on beef eating quality

    T. Newsome, D.M. Ferguson and A.F. Egan

56. Effect of pre-rigor stretching of beef M. longissimus thoracis muscles on structural changes and key meat quality attributes

    N.J. Simmons, J.M. Cairney, M.M. Auld, T.A. Nagle and C.R. Mudford

57. Influence of post-mortem hanging methods on beef tenderness

    M.T. Mooney, S.T. Joo, B. Kim and D.J. Troy

58. Properties of mince recovered by mechanical separation of goat carcasses and frames

    K.W. McMillin, E.M. Brouillette, M.E. Michel and A.J. Beyer

59. Effect of stunning method, electrical stimulation and pelvic suspension on the rate of ageing in pork

    M.P. Rees, G.R. Trout and R.D. Warner

60. Improvement of meat qualities during the prolonged conditioning of vacuum-packed pork loins at 4 ⁰C

    T. Okumura, H. Ide and T. Nishimura

61. The effect of supplementation period of a beta-agonist (Zilpaterol), electrical stimulation and ageing period on meat quality characteristics

    P.E. Strydom and E. Nel

62. Effect of humidity stabilizing sheet on cold storage of beef

    K. Saito, S. Kawahara and M. Muguruma

63. Effect of early short-term temperature conditioning on calpains, metabolic rates and tenderness of Hanwoo (Korean native cattle) and Holstein

    M-S. Rhee, Y-C. Ryu and B-C. Kim

64. The relationship between the grade and meat traits of Japanese black cattle (Wagyu) on the market in Japan

    Y. Okabe, A. Watanabe, J. Yonemaru, S. Kushibiki, H. Shingu and M. Shinoda

65. Effect of yield and meat quality characteristics on the growing age of Korean native bulls and steers

    Y.K. Kim, Y.M. Yoo, J.M. Lee, B.Y. Park, S.K. Hong and G.B. Park

66. Electrical conductivity and other meat quality traits as indicators of vitamine E effects on beef and pork

    R. Lahucky, J. Dubravicky, O. Palanska, P. Krska, P. Demo, S. Zaujec, M. Paulic and J. Mojto

67. Share, distribution and quality of meat in carcasses of pigs of different genotype

    A. Petricevic, G. Kralik, G. Kusec and Z. Bukvic

68. Effect of genotype on meatiness and quality of pig’s meat

    Z. Gajic, M. Pusic and R. Radivojevic

69. Effect of genotype on fattening and slaughter characteristics of pigs

    M. Pusic, Z. Gajic and R. Radivojevic

70. Influence of growth promotors on swine carcass traits

    G. Kralik, A. Petricevic, G. Kusec and A. Grgas

71. Technological and chemical quality of pig adipose tissue: Effect of backfat thickness

    A. Hugo, G. Osthoff and P.J. Jooste

72. Effect of slaughter weight on the intramuscular fat composition of pigs

    A. Hugo, G. Osthoff and P.J. Jooste

73. Carcass and meat quality in light lambs from different classes in the European grading system

    C. Sañudo, M. Alfonso, A. Sanchez, R. Delfa and A. Teixeira

74. Family ties in consumer testing of lambs

    E. Dransfield, G. Nute, M.A. Grasa and J-F. Martin

75. Variations of meat composition and quality in different commercial lamb types

    P. Berge, A. Sanchez, E. Dransfield, I. Sebastian, C. Sañudo and M.C. Bayle

76. The influence of electrical stimulation and muscle types on some biochemical properties of mutton

    M. Yanar, H. Yetym and H.W. Ockerman

77. Examination of the combined effect of trenbolon acetate and 17-β estradiol on meat quality of fattening steers

    S. Saicic, A. Spiric and M. Dordevic

78. The quality of pre-rigor and post-rigor brine injected hams from pigs with ot without the RN-allele

    Å. Josell, L. Martinsson, J. Bjärstorp and E. Tornberg

79. The influence of rearing systems on basic tissue share and muscle chemical structure in broilers

    S. Bogosavljevic-Boskovic, Z. Gajic and I. Gajic

80. Influence of thawing regimes on qualitative characteristics of meat

    S.A. Bolshakov and G.E. Limonov

81. The loss of minerals and proteins during the marination of meat

    B. Svensson

82. Intermediate moisture meat products(charqui meats) texture and collagen crosslinks

    E.Y. Youssef, C.E.R. Garcia, F.A.G. Coró and M. Shimokomaki

83. Influence of breed in thermal stability of intramuscular bovine collagen

    B. Panea, J.L. Olleta, J.A. Beltrán, C. Sañudo and M.M. Campo

84. Effect of body weight gain during pre-slaughter realimentation period on intramuscular collagen solubility in aged goats

    N. Shiba, M. Matsuzaki and E. Tsuneishi

85. Geometrical modifications of perimysial connective tissue in meat during cooking

    A. Grajales, J. Lepetit and R. Favier

86. Micro-meat product models: Tools to study meat and non-meat protein fuctionality

    R.P. Happe, S.J. Koppelman, R. Vlooswijk, G. Wijngaards and A.A. van Dijk

6. MICROBE CONTROL IN MEAT (lectures and posters)

1. Computational microbiology as a tool for microbial control during meat processing

   F.J.M. Smulders, P. Paulsen and F. Hilbert

2. Utilization of microbes to process and to preserve meat

   F-K. Lücke

3. Redox potential of meat and meat products

   W. Rödel and R. Scheuer

4. Study of water state changes in meat during autolysis

   E.I. Titov, E.V. Kulagin and E.V. Sisykh

5. Antimicrobial protection for foodstuff´s surface – general factor of the nutritation culture in the future

   I.A. Rogov, L.S. Kuznetsova, A.G. Snezko and E.G. Rozantsev

6. Effect of lactic acid treatment on surviving Listeria monocytogenes on meat packged in modified atmosphere

   I. Steinhauserova and K. Fojtíkova

7. Listeriosis: Technological factors and safety of meat products during their manufacture

   Y.G. Kostenko, T.S. Shagova and K.S. Yankovsky

8. Antimicrobial rinse effects on the shelf life characteristics of chicken thigh meat strips vacuum-packaged in high oxygen permeable film

   J.C. Acton, S.G.V. Silanna, I.Y. Han, H-J.S. Nielsen and P.L. Dawson

9. The effects of potassium sorbate on the spoilage of anchovy (Engraulis encrasicolus) under retail conditions

   H. Yetim, A. Yapar and H.W. Ockerman

10. Use of essential oils and oleoresins from spices and herbs for control of L. monocytogenes in cooked, cured meat products

    J. Søltoft-Jensen and F. Hansen

11. Efficacy of chitosan-based antibacterial films on prosessed meats

    B. Quattara, R.E. Simard, G. Piette, A. Bégin and R.A. Holley

12. Process control on the slaughter line for reducing the microbial load on the surface of pig carcasses

    P. Pless and J. Köfer

13. Shelf life of refrigerated modified atmosphere retail-packaged aged beef

    L.H. Meichtri, M.S. Neira, H.R. Rodríguez, G. Grigioni and J.A. Lasta

14. Control of Brochothrix thermosphacta on pork

    G.G. Greer, B. Dilts and A. Paquet

15. Campylobacter and Salmonella spp. in refrigerated broiler meat

    V. Atanassova and C. Ring

16. Interactive effect of meat starter cultures, curing salts and garlic on the growth of Salmonella anatum in Nham

    A. Swetwiwathana, U. Leutz, N. Lotong and A. Fischer

17. Characterisation of psychrotrophic lactic acid bacteria isolated from vacuum packed beef

    R.M. Sakala, Y. Kato, H. Hayashidani, C. Kaneuchi and M. Ogawa

18. Characterisation of lactobacilli isolated from ‘Adin’ – a smoke-dried meat product

    R.N. Borpuzari and T. Borpuzari

19. Micrococcus varians, Staphlycoccus carnosus and Staphylococcus xylosus growth on Chinese-style beaker sausage

    H-L. Guo, M-T. Chen and D-C. Liu

20. Utilization of starter culture for soft salami sausage

    Y. Morioka, H. Nohara, M. Araki, M. Suzuki, M. Numata and T. Nakamura

7. MEAT SAFETY (lectures and posters)

1. Man-made residues and environmental contaminants in meat

   K.O. Honikel

2. Processes to reduce contamination with pathogenic microorganisms in meat

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

3. Effect of meat starter cultures and some ingredients on the growth of Salmonella anatum in Thai fermented meat (Nham) [an in-vitro study]

   A. Swetwiwathana, U. Leutz, N. Lotong and A. Fischer

4. Startes culture with added value for production of fermented, dry-sausages: Bactofermtm F-LC

   L. Andersen and B. Jelle

5. Occurence of ochratoxin A-producing moulds and ochratoxin A in some meat products

   M. Skrinjar, M. Danev, B. Petrevski, V. Dosen-Bogicevic and G. Dimic

6. A comparision of the recovery of injured Escherichia coli O157:H7 in five commercial formulations of buffered peptone water using indirect impediometry

   R.H. Madden, J.T.M. McGuiggan and G.D. Murphy

7. Survey of Shiga toxin-producing Escherichia coli (STEC) in beef and dairy cattle at farms and slaughterhouse

   K. Shinagawa, M. Kanehira, K. Omoe, I. Matsuda and S. Sugii

8. New biologically active additives for the production of ecologically safe food compositions and meats

   E.I. Titov, L.F. Mitaseva, V.V. Aleshina and L.G. Cherkasova

9. New safe protective coating with polyfunctional properties

   E.I. Titov, L.I. Bulatnikova, L.V. Bikova and T.V. Ivanova

10. Quantitative risk assessment

    E. Hoornstra, H.P. Haagsman, A.G. Toorop-Bouma, M.D. Northolt, P. Sterrenburg and S. Notermans

11. Application of HACCP concepts to meat products in Japan

    Y. Kokubo, Y. Shinmura, K. Ikegame and T. Maruyama

12. Comparision between different treatments with lactic acid and sodium lactate on the micribiological, chemical and sensory qualities of porcine jowl

    C.J.C. Contreras, K.M.V.A.B. Cipolli, R. Bromberg and H.K. Arima

13. Cholesterol oxidation products (COP) in chicken meat with electron-beam irradiation

    J.I. Lee, S. Kang and M. Lee

14. Current results of styrian residue monitoring

    F. Dieber, J. Köfer and P. Pless

15. Ecological safety of meat products containing agricultural hormones residues

    A.N. Ivankin, A.D. Nekludov and A.V. Galkin

16. Examination of trenbolon acetate residues after implantation of Revalor S in fattening steers

    S. Saicic, S. Jankovic, A. Spiric and M. Dordevic

17. Polycyclic aromatic nitro-hydrocarbons (PANH): Their occurence in smoked, dried, roasted fish, meat

    H. Koch and O. Dafflon

8. MEAT AND HUMAN HEALTH (lectures and posters)

1. Needs to modify the fatty acid composition of meats for human health

   H. Okuyama and A. Ikemoto

2. Contribution of meat to human health

   R.G. Cassens

3. A method for determining 9 cis, 11 trans conjugated linoleic acid and some factors influencing its concentration in meats

   S. Takenoyama, S. Kawahara, H. Murata, M. Muguruma and K. Yamauchi

4. Conjugated linoleic acid (CLA) in muscle from steers fed different dietary lipids

   M. Enser, N.D. Scollan, N.J. Choi, E. Kurt, K. Hallet and J.D. Wood

5. Effect of β-3 agonist, BRL 35 135, and dietary fats on the accumulation of fats in rat body fed with different dietary lipids

   A. Fotovati and T. Ito

6. Interaction of a β-3 agonist, CGP 12 177, and dietary lipids in accumulation of fats in rat body

   A. Fotovati, T. Hayashi, K. Jono, K. Nodake, N. Tsuchida, T. Ogawa, M. Sato and T. Ito

7. Contribution of poultry lipids to current recommendations for an optimum lipid dietary intake

   P.T. García and J.J. Casal

8. Difference in the accumulation and oxidation of lipids in rat body after taking various kinds of lipids

   K. Nodake, T. Hayashi, K. Johno, A. Fotovati, M. Sato, T. Ogawa and T. Ito

9. Antioxidants and oxidative processes of lipids and cholesterol in a dry fermented meat product (Salame Milano)

   C. Roberto, Z. Emanuela and D. Vittorio

10. Content of cholesterol and oxysterols in selected Polish meat products

    Z. Zaborowska, K. Krysztofiak, W. Uchman, H. Jelen, M. Rudzinska and E. Wasowicz

11. Comparative study on apparent digestibility of beef tallow and vegetable oils in rats

    A. Fotovati, T. Hayashi, K. Jono and T. Ito

12. Preliminary investigation on the use of raman spectroscopy to charcterise adipose tissue

    J.R. Beattie, S.E.J. Bell and B.W. Moss

13. Alleviation of atopic dermatitis with γ-linolenic acid-containing sausage

    M. Shimane, K. Fujita, Y. Takahata, F. Morimatsu, F. Furukawa, M. Takigawa and R. Yamada

14. Increasing the n-3 polyunsaturated fatty acid content of pig meat and effects on meat quality

    J.D. Wood, P.R. Sheard, M. Enser, G.R. Nute, R.I. Richardson and P.R. Gill

15. Effect of isoproterenol, a non-selective β-agonist, on lipid metabolism of rats: An in vitro and in vivo study

    A. Fotovati, T. Hayashi, N.N. Nikandrov, N. Tsuchida and T. Ito

16. Angiotensin I-converting enzyme inhibitors derived from muscle proteins

    K. Arihara, T. Mukai and M. Itoh

17. An immunopeptide in beef – Purification of a peptide releasing interleukin-1β from macrophages –

    S. Kawahara, M. Muguruma, K. Yamauchi and T. Ito

18. Pork hydrolysates stimulates alcohol metabolism in rats and man

    M. Sato, T. Ohmori, F. Morimatsu and R. Yamada

19. Antioxidant activity of porcine myofibrillar protein hydrolysates obtained by protease treatment

    A. Saiga and T. Nishimura

20. Isolation and charcacterization of prolylendopeptidase-Inhibiting pertides from bovine brain

    T.Ohmori, R. Yamada and S. Maruyama

21. Oral administration of chicken gelatin peptide improves moisture retention of skin

    N. Shioda, K. Urashima, M. Tanaka, S. Mizukami, F. Morimatsu, K. Tezuka and R. Yamada

22. Utilization of natural protein-organomineral components for correction of consumer features of meat products for child nutrition

    A.V. Ustinova, N.A. Tchulkova and N.V. Lubina

23. Meat products for preventive and curative nutrition

    M.L. Faivishevsky and T.Y. Grabenschikova

24. Some kinds of meat raw materials as a factor of people health improvement

    M.L. Faivishevsky and T.N. Lisina

25. Development of products for child nutrition from meat of pigs raised on new food additives

    N.V. Timoshenko, A.V. Ustinova, A.I. Snitsar, O.A. Masloboev and E.V. Baryshnikova

26. Papain-digested pork reduces serum cholesterol levels in rats

    K. Urashima, Y. Taguchi, F. Morimatsu, Y. Furukawa and R. Yamada

27. Effect of dietary protein hydrolyzate in livestock products on the plasma and liver lipid components in rats

    K. Honda, M. Suzuki, M. Numata, T. Nakamura, Y. Futamura, Y. Kanamaru and S. Nagaoka

28. Anti-platelet effects of enzymatic hydrolysates of collagen and collagen-related peptides

    I. Nonaka, S. Katuda, T. Ohmori, T. Shigehisa and S. Muruyama

29. Intranasal administration of type-II-collagen suppresses collagen-induced arthritis in mice and enhances the effect of an anti-inflammatory drug

    Y. Taguchi, T. Matsumoto, K. Fujita, F. Morimatsu, T. Shigehisa, S. Kaminogawa and R. Yamada

30. Intranasal administration of denatured type II collagen and its fragments can suppress collagen-induced arthritis

    T. Matsumoto, A. Ametani, S. Hachimura, A. Iwaya, Y. Taguchi, K. Fujita, F. Morimatsu, T. Shigehisa, R. Yamada and S. Kaminogawa

31. Combination effect of protein nutrition and tread-mill exercise on the concentration of serum IGF-1 and transferrin in growing male rats

    K. Omoto, Y. Nakagawara, K. Iwashita, T. Hayashi, K. Johno, N. Tsuchida, A. Fotovati and T. Ito

32. Identification and elimination of beef allergens

    G.D. Han, M. Matsuno, G. Ito, Y. Ikeuchi and A. Suzuki

33. Determination and elimination of allergens in beef and chicken

    K. Fujita, Y. Takahata, F. Morimatsu, R. Shibata, J. Kurisaki and R. Yamada

34. Allergenic properties of heat-denatured collagen are different depending on the collagen type and the source

    S. Toki, K. Ichie, Y. Taguchi, Y. Takahata, F. Morimatsu, T. Yamanaka, T. Kumagai, Y. Wataya, K. Kimura, Y. Tanaka, K. Ikeda, A. Umetsu, R. Shibata, J. Kurisaki and R. Yamada

35. Low allergenic gelatin prepared from chicken cartilage by acid processing

    K. Ichie, Y. Taguchi, Y. Takahata, S. Toki, F. Morimatsu, T. Yamanaka, T. Kumagai, Y. Wataya, K. Kensyu, Y. Tanaka, K. Ikeda, A. Umetsu, R. Shibata, J. Kurisaki and R. Yamada

36. The effect of spices on the reduction of the formation of mutagenic/carcinogenic heterocyclic amines in beef patties

    M. Gibis, A. Schoch and A. Fischer

37. Protective effects of meats and offals on DNA damage

    M. Miwa, Y. Sumio and K. Kim

38. Evaluation of heterocyclic amines in an aqueous and meat matrix based model system

    A. Schoch, M. Gibis and A. Fischer

39. A screening of selected pig meat components and some precursors of heterocyclic amines as related to feeding regime, RN genotype and sex

    V. Nilzén, S. Aurasaari, K. Lundström, M. Jägerstad and K. Andersson

40. Anti-fatigue effect of beef

    K. Wada, J. Wakamatsu, K. Yagasaki, M. Numata and T. Nakamura

41. The effect of ingredients in livestock products on inebriation and crapulence

    K. Nakade, O. Kajimoto, M. Numata and T. Nakamura

42. New aspects in rational use of agricultural animal blood fractions

    L.V. Antipova, S.V. Rozhkov and A.L. Kulpina

43. Assessment of harmlessness of meat processing industry secondary products and by-products in the development of resource saving technologies

    L.V. Antipova, I.A. Glotova, S.V. Polyanskih, V.K. Kurchaeva, L. Bastic and A. Spiric

44. Comparision of a new HPLC-UV method for the determination of nitrite and nitrate in cured meats with the enzymatic method

    A. Schoch and A. Fischer

45. Dietary onion peels enhance the pork quality

    S-J. Hur, D-H. Kim, J-R. Lee, Y-L. Ha, S-T. Joo and G-B. Park

46. Detection of Yersinia enterocolitica on pork

    C. Ring, J. Hugenberg and V. Atanassova

47. Loss of L-carnitine from beef during cooking

    J. Wakamatsu

Additional information

1. OPENING LECTURE

1. Some recent advances and future priorities in research for the meat industry

   P.V. Tarrant

2. MAJOR SESSIONS

1. Sustained utilization of the Iberian pig breed

   C.J. López-Bote

2. Small ruminant production systems and factors affecting lamb meat quality

   C. Sanudo, a. Sanchez and M. Alfonso

3. Environmental impact of pig meat production

   G.B.C. Backus, C.P.A. van Wagenberg and N. Verdoes

4. Recent methids for predicting quality of whole meat

   G. Monin

5. The role of major genes and DNA technology in selection for meat quality in pigs

   A.G. de Vries, A. Sosnicki, J.P. Garnier and G.S. Plastow

6. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products

   M. Hugas

7. Factors affecting the emergence of pathogens on food

   J.J. Sheridan and D.A. McDowell

8. Muscle fibre type and meat quality

   R.E. Klont, G. Eikelenboom and L. Brocks

9. Lipids and meat quality – lipolysis – oxidation and flavour

   G. Gandemer

10. Lipid stability in meat and meat products

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

11. Oxidation in traditional Mediterranean meat products

    R. Chizzolini, E. Novelli and E. Zanardi

12. Dietary treatment and oxidative stability of muscle and meat products: nutritive value, sensory quality and safety

    L.H. Skibsted

13. Neurophysiology and assessment of welfare

    X. Manteca

14. Electronic nose and artificial neural network

    J-E. Haugen and K. Kvaal

15. Rapid microbiological methods in meat and products

    A. Otero, M.L. García-López and B. Moreno

16. Dry fermented sausages

    K- Incze

17. New developments in meat starter cultures

    W.P. Hammes and C. Hertel

18. Use of entire males for pig meat in the European Union

    M. Bonneau

19. Quality assurance schemes

    J.D. Wood, J.S. Holder and D.C.J. Main

20. Proteolysis and lipolysis in flavour development of dry-cured meat products

    F. Toldrá

21. Bacterial role in flavour development

    M.C. Montel, F. Masson and R. Talon

22. Automation in cooked meat products

    L. Freixanet

23. Robotic equipment in the meat industry

    G. Purnell

24. Consumer perceptions of meat. Understanding these results through descriptive analysis

    A.M. Muñoz

POSTER SESSIONS

3. CARCASS AND MEAT QUALITY

1. Carcass characteristics of hairless Mexican pigs

   M. Méndez, L. Rubio, R. Montiel, H. Becerril and C. Navarro

2. A comparision of the carcass and meat quality traits of seven sources of pig terminal sires

   P. Allen and P.B. Lynch

3. Slaughter yields and meat quality characteristics of broilers Hydro-N produced in Estonia

   R. Soidla, M. Rei, T. Mällo and L. Anso

4. Carcass and meat traits from meat goats of different live conformations, ages, sexes and weights

   K.W. McMillin, O. Phelps, N.L. Dawkins, J.M. Fernandez, A. Howard, S. Gebrelul, G. Simon and K.E. Mellad

5. Carcass composition and commercial cuts of yearlings of several beef breeds with different biological types

   P. Albertí, C. Sañudo, J.L. Olleta, F. Lahoz, M.M. Campo, B. Panea and J. Franco

6. A study on the meat quality of Hanwoo (Korean native cattle) beef in relation to sex and Korean meat quality grade

   C.J. Kim, E.S. Lee, J.K. Cho, J.O. Kang, C.H. Lee, J.Y. Jeong and M.S. Song

7. Pork quality of pig crossbreeds Large White, Landrace, Hampshire, Pietrain and Duroc

   M.D. Garrido, M.V. Granados, D. Alvarez, S. Bañón, J.M. Cayuela and J. Laencina

8. Feed-induced muscle-glycogen changes in slaughter pigs and their influence on meat quality

   K. Rosenvold Anderson, J. Søholm Petersen, H. Johansen, S. Krogh Jensen, A. Karlsson and H. Andersen

9. The comparision between NN and Nn pigs for meat quality and glycolytic potential measured before and after slaughter

   M. Koćwin-Podsiadla, W. Przybylski, X. Fernandez and G. Monin

10. The effect of adding wool keratin hydrolysate to reconstituted milk on the quality of lamb carcasses and meat

    F. Nicastro, R. Celi and G. Maiorano

11. Meat quality traits of “Garonnaise” crossbreed young bulls

    V. Bondesan, M. Ramazin, A. Simonetto and M. Bonsembiante

12. Meat quality of fighting bulls from Lidia breed

    M.J. Beriain, A. Purroy, G. Lizaso, A. Horcada, C. Gorraiz, K. Insausti and M.J. Alzueta

13. Color and tenderness relationship in different steer breeds

    A.B. Picallo, A.M. Sancho, C.A. Margaría and J.A. Lasta

14. Tenderness measurements in four muscles of Belgian Blue normal and double-muscled bulls

    S. de Smet, E. Claeys, G. Buysse, C. Lenaerts and D. Demeyer

15. Ante- and post mortem 31P NMR study on skeletal muscle metabolism response to halothane and slaughter in heterozygous and MH normal pigs

    G. Kohn, U. Baulain, M. Henning, E. Kallweit and R. Lahucky

16. Ante-mortem muscle metabolism assessed by 31P NMR spectroscopy and meat quality in heterozygotes and MH normal pigs

    R. Lahucky, P. Demo, D. Vasicek, N. Pronayova and J. Dubrawický

17. Relationship between structural traits of Longissimus muscle, MHS-genotype and meat quality in pig

    M. Wicke, G. von Lengerken, S. Maak, I. Fiedler and K. Ender

18. Effects of apple polyphenol on pig production and meat quality

    T. Oshida, R. Sakata, T. Inomata, S. Yamada, K. Horiguchi, K. Sawada, H. Matsumura, T. Kanda and A. Yanagida

19. Quality differences between herbage- and concentrate-fed animals

    M.T. Mooney, P. French, A.P. Moloney. E. O’Riordan and D.J. Troy

20. The influence of calving season in Retinto calves meat quality

    Mᵃ.M. López Parra, S. García Torres, M. Izquierdo Cebrián, M. Espejo Díaz and A. Costela Alvarez

21. The influence of genotype and feeding system in meat quality parameters of pure Retinto, Charolais*Retinto and Limusin*Retinto male calves

    M. Espejo Díaz, S. García Torres, Mᵃ.M. López Parra, M. Izquierdo Cebrián and A. Costela Alvarez

22. Lamb meat texture as influenced by animal age and collagen characteristics

    P. Berge, A. Sánchez, I. Sebastián, M. Alfonso and C. Sañudo

23. Effect of the diet meat the quality and palatability in Serrana Soriana breed

    J. Ciria, B. Asenjo, M.J. Beriain and C. Gorraiz

4. HYGIENE, SPOILAGE AND SAFETY

1. Hygiene status of transport chilled slaughtered pigs

   Ch. Ring, V. Atanassova and J. Holzer

2. Reduction of fecal contamination and bacterial levels on pork carcasses by on-line visual monitoring

   A.J. Miller, D.J. Bolton, A.H. Oser, G.J. Cocoma and S.A. Palumbo

3. Comparision of regulation and methods for the bacteriological meat inspection in European countries

   B. Schalch, J. Frech and A. Stolle

4. Evaluation of various treatments to reduce contamination on carcass tissue

   J.N. Sofos and G.C. Smith

5. The use of organic acids as potential inhibitors of bacterial growth in minced beef

   L. Vega, J. Bruce, S. Crawford and L. Humpheson

6. Microbiological quality of mechanically recovered meat made from pork and poultry

   V. Atanassova and Ch. Ring

7. Changes in bacterial counts of vacuum-packaged beef from animals fed high vitamin E

   L. Cabedo, J.N. Sofos, G.R. Schmidt and G.C. Smith

8. Bacteriophage control of meat spoilage by Brochothrix thermosphacta

   G. Gordon Greer and B.D. Dilts

9. Effect of lactic bacteria on beef flavour

   F.M. Nattress, R.J. Worobo, G. Gordon Greer and L.E. Jeremiah

10. Bioprotective cultures in order to prevent slime in cooked meat products

    M. Garriga, M.T. Aymerich, S. Costa, P. Gou, J.M. Monfort and M. Hugas

11. Changes in Listeria monocytogenes populations in raw and cooked beef, pork, lamb and chicken meat

    L. Cabedo, J.N. Sofos, G.R. Schmidt and G.C. Smith

12. Sodium lactate to inhibit growth of L. monocytogenes in meat products

    (Purac), A. de Jong and J. Mascort

13. Application of Enterocin A as a biopreservative against Listeria monocytogenes in meat products

    M. Hugas, T. Aymerich, M. Garriga, J. Ylla, J. Vallier and J.M. Monfort

14. Inactivation of Listeria monocytogenes by sodium lactate, sodium citrate and acetic acid in italian pork salami

    S. Barbuti, G. Dellapina, E. Pancini, P. Mutti and S. Quintavalla

15. Influence of technological ingredients on the inhibition of Listeria monocytogenes by a bacteriocinogenic starter culture in dry fermented sausages

    M. Hugas, M. Garriga, M. Pascual, T. Aymerich and J.M. Monfort

16. Opitimization of enterocin a production and application in Spanish style dry fermented sausages

    T. Aymerich, M.G. Artigas, M. Garriga, J.M. Monfort and M. Hugas

17. Stability and antibacterial activity of bacteriocin preparations in pork model systems

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

18. Influence of different physico-chemical treatments on survival of Listeria monocytogenes, Pseudomonas fluorescens and Pseudomonas fragi strains

    C. Vasseur, M. Hébraud and J. Labadie

19. The incidence of Listeria spp. and Escherichia coli O157:H7 on beef carcasses

    J.M. McEvoy, A.M. Doherty, J.J. Sheridan and L. McGuire

20. Sampling beef carcasses for Escherichia coli

    K.J. Coates, S. Barlow, J. Bobbitt, S. Brickell, J. Isaac and D. Isgro

21. The survival characteristics of Escherichia coli O157:H7 and transfer from contaminated hide to the carcass during slaughter

    D.J. Bolton, C. Byrne and J.J. Sheridan

22. Removal of Escherichia coli O157:H7 on beef by bacteriophage

    Y. Morioka, M. Numata, T. Nakamura, S. Yamaguchi and S. Takahashi

23. Thermal inactivation of Escherichia coli O157:H7 in meat

    V.K. Juneja

24. Heat resistance of Escherichia coli O157:H7 in foods

    R. Bromberg, S.M. George and M.W. Peck

25. Detection, growth and survival of enteropathogenic E. coli in spreadable fermented Mettwurst after a typical “short fermentation”

    W. Pozzi, L. Beutin and H. Weber

26. Heat resistence of Clostridium perfringens vegetative cells in meat as defined by D- and z-values

    V.K. Juneja and B.S. Eblen

27. Some aspects of the HACCP system at large iberian pig-slaughtering plants

    T. Rivas Palá and J.A. Vizcaíno González

28. Application of the hazard analysis critical control point (HACCP) system in meat splitting rooms

    J.I. Pérez, J.E. Pardo, E. Serrano and A. Legorburo

29. Generic HACCP plan for the production of pig offal and by-products destined for domestic and export markets under Australian conditions

    J. Bobbitt, K. Long and K. Coates

30. Application of the hazard analysis critical control point (HACCP) system in canned meat manufacturing

    J.I. Pérez, J.E. Pardo, E. Serrano and A. Legorburo

31. Microbiological control of critical points in cooked ham production

    S. Quintavalla, N. Scaramuzza, P. Mutti, R. Pedrielli and S. Barbuti

32. Microbiological monitoring of swine slaughter and dressing operations

    S.A. Palumbo, D.J. Bolton and A.J. Miller

33. Analysis of agricultural toxicants in meat products by ELISA method

    A.N. Ivankin, B.S. Karpo and A.V. Galkin

34. Purine content and retention in selected beef retail cuts

    M. Manfredini, P. Anfossi, S. Stipa, F. Bitossi and A. Badiani

35. Residues of veterinary drugs in meat and meat products of Switzerland

    H. Koch and D. Guggisberg

36. The survey of the residues of organochloride pesticides, polichlorinated biphenyls and heavy metals in Polish meat products

    A. Cozel, E. Wegrzyn, E. Bartnikowska, M. Borys, B. Czaboćko and M.W. Obiedzinski

37. A study on the changes of pork fatty tissue caused by low doses irradation and organophosphorous pesticide poisoning

    S.G. Dragoev, N.S. Nikolova and B.N. Todorov

38. Effect of low doses irradiation and acute organophosphorous pesticide poisoning of swains on the quality of lard obtained

    S.G. Dragoev, N.S. Nikolova and B.N. Todorov

39. Inhibition of the mutagenic/carcinogenic Heterocyclic Aromatic Amines using a canned sausage model system

    M. Gibis, A. Schoch and A. Fischer

40. Application of the hazard analysis critical control point (HACCP) system in the manufacturing line of cured sausages from game meat

    J.E. Pardo, J.I. Pérez, E. Serrano and A. Legorburo

41. Study of the boiling heat on the antibiotic residues in the carcasses of poultry by four plate test

    A.H.K. Nazer and H. Kohba

42. Screening of inhibitors on formation of creatin/ine derived MelQx – a mutagen/cancerogen heterocyclic amine frequently found in heated meat

    A. Schoch, M. Gibis and A. Fischer

43. New approach to the creation of specific medico-preventive products reducing genotoxic and stress influence of harmful factors on the human health

    T.A. Rudintseva, A.B. Lisitsyn, L.M. Semenova, A.G. Konopliannikov, N.I. Riabchenko amd V.I. Riabchenko

44. Biogenic amines in two processes of Spanish dry-cured ham

    M. Hortós and J.A. García Regueiro

5. MEAT TECHNOLOGY AND PROCESSING

1. The effects of added corn flour on the quality of low fat beef patties

   M. Serdaroǧlu and G. Özlem Deǧirmencioǧlu

2. Commercial scale application of sodium lactate for shelf life extention of vacuum packed ham type pork products

   W. Uchman and J. Zabielski

3. Effect of Gelpro preparate on the quality of comminuted, scalded sausages manufactured with varying fat content

   Z. Pietrasik, Z. Duda and P. Wolny

4. Simultaneous thawing and curing of whole porcine muscle

   T.M. Ngapo, I.H. Babare and R.F. Mawson

5. The ultrastructure of whole porcine muscles frozen with an internal thermal gradient

   T.M. Ngapo, I.H. Babare and R.F. Mawson

6. Reduced nitrite levels and vitamin E supplementation: effects on colour stability of cooked hams

   N.M. Dineen, J.P. Kerry, D.J. Buckley, A. Smyth, P.B. Lynch and E.K. Arendt

7. The effect of sodium chloride in algin/calcium restructured meats, effects of rigidity and sensory properties of a restructured chicken product

   J.F. Kerry, J.P. Kerry, A. O’Donnell, B. O’Riordan, D.J. Buckley and P.D. Jolley

8. Assessment of non-meat proteins in the manufacture of reformed cured meat products

   J.F. Kerry, P.A. Morrissey and D.J. Buckley

9. The influence of chemical denaturants on the structural characteristics of mechanically recovered poultry meat model systems in the presence and absence of added non-meat proteins

   J.A. Day, J.F. Kerry, M. O’Connor and D.J. Buckley

10. Optimisation of added non-meat proteins in the manufacture of preformed emulsions using response surface methodology

    G.A. Creedon, J.F. Kerry, J.A. Day and D.J. Buckley

11. Pea protein: improvement of functional properties relevant for meat systems

    D. Tezera, J.C.A. van der Wielen-Hustinx, J.M. Vereijken and L. Sijtsma

12. Color stability of summer sausage vacuum-packaged in films of different oxygen transmission rates

    J.C. Acton, A-M. Jydegaard, H-J. Siedel Nielsen and P.L. Dawson

13. Quality characteristics of same mutton muscles as affected by blande tenderisation

    M. Yanar, H. Yetim and H.W. Ockerman

14. Influence of phosphate on heat conductivity of cooked salt-cured meats

    H. Weber

15. Optimization of the still-marinating process of chicken parts

    A.L. da Silva Corrêa Lemos, D.R. Martins Nunes and A. Gomes Viana

16. Influence of packaging and storage temperature on cured pork blood sausages shelf-life

    L.C. Roseiro, C. Santos, J. Almeida and J.A. Vieira

17. Colour of beef from different cattle breeds, storef under vacuum and modified atmosphere

    K. Insausti, M.J. Beriain, A. Purroy, G. Lizaso, M.J. Alzueta, C. Gorraiz, J. Chasco and B. Hernández

18. Minced pork lean meat: colour properties

    J. Fernández-López, J.A. Pérez-Alvarez, M.E. Sayas-Barberá, M.R. Rosmini and V. Aranda-Catalá

19. Fat content in raw and cooked pork

    I. Clausen

20. Evaluation of minimum thermal treatment required for the destruction of L. monocytogenes, E. coli O157:H7 and Salmonella spp. for frankfurter and parisa processing

    D. Sergelidis and C. Genigeorgis

21. Water- and fat- holding in ground meat systems as influenced by the different vegetable

    D. Kažemekaitytė and Z. Šimkevičienė

22. Water activity of Belgian meat products: relationship with some physico-chemical or microbiological parameters

    A. Clinquart, C. Thomassin, A. Bosseloir and G. Daube

23. Gel and emulsion stability of meat treated with pyrophosphates and carbonates by enhanced addition of water

    E. Pospiech, A. Medyński and K. Dolata

24. Nutritional and sensory properties of goat meat patties with oat bran and soybean fiber

    N.L. Dawkins, K.W. McMillin, A. Howard, S. Gebrelul and G. Simon

25. Use of modified atmosphere packging to extend the shelf-life of “Morcilla”

    E.M. Santos, I. Jaime and J. Rovira

26. Meat curing (beef, deer, duck and turkey) by the dewatering-impregnation soaking (DIS) process

    F. Deumier, P. Bohuon and A. Collignan

27. The effect of low-frequency and intensity ultrasound on pre-rigor meat on structure and functional parameters of freezing and thawed beef semimembranosus muscle

    J.Z. Dolatowski and D.M. Stasiak

28. Sodium lactate in raw sausage

    N. N. Terra, R. Abreu, L.L.M. Fries, L.G. Milani and C.R. Valente

29. Carbon dioxide masterpack as a means for extending shelf life of chicken cuts

    C.G.L. Sarantópoulos, R.M. Vercelino Alves, C.J.C. Contreras, M.T.E.L. Galvão and T. Gomes

30. Chitosan coatings to inhibit baterial growth on chicken drumsticks

    P.L. Lawson, I.Y. Han, R.V. Orr and J.C. Acton

31. Effect of the addition of different acid lactic salts in the preservation of sliced cooked ham

    M.D. Guárdia, L. Guerrero, M. Hugas and J. Arnau

32. Shelf-life extension by carnosine of beef packaged in atmospheres varying in oxygen and carbon dioxide

    M. Luño, P. Roncales and J.A. Beltrán

33. How much carbon monoxide is necessary for colour stabilisation and shelf-life extension of beef packaged in modified atmosphere

    M. Luño, P. Roncales and J.A. Beltrán

34. Influence of frying oil on the fat composition of hamburgers

    Mª J. Motilva, Mª P. Romero and Mª J. Tovar

35. Effects of tendering treatments on 2 breeds of Norwegian lamb

    B.N. Nilsen, T. Næs, H.J. Skarpeid and K.I. Hildrum

36. Weight loss of meat products in cold-storage plants and its treatment

    J. Mª Nacenta and C. Cánovas

37. Energy saving in meat products drying

    J. Mª Nacenta and C. Cánovas

38. Effect of isothermal cooking at different time on rheological properties in three different muscles

    S. Failla, D. Settineri, M. Mormile, V. Bisegna, M. Alabiso and A. Bonanno

39. Effects of major ingredients on qualities of a low-fat emulsified meatball

    S.Y. Hsu and S.H. Yu

6. MEAT QUALITY

1. Headspace volatiles of cooked beef from Pirenaica breed during ageing

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

2. Influence of ultimate pH on bovine meat tenderness during ageing

   J.A. Silva, L. Patarata and C. Martins

3. Functional and sensory attributes of normal pH values in Sm and Ld of bull muscles depending on time of cutting and aging

   T. Lesiów and H.W. Ockerman

4. Effect of sex in intramuscular lipid classes of Friesiain breed separated by thin layer chromatoghraphy

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

5. Relationships between intramuscular fat content and other muscle quality traits in Western Canadian pigs

   A.C. Murray and C.P. Johnson

6. Effects of vitamin E and initial microbiological counts on beef caselife

   H.N. Zerby, K.E. Belk, J.N. Sofos, L.R. McDowell, S.N. Willians and G.C. Smith

7. Effect of dietary vitamin E supplementation for 30-36 weeks, 4 weeks and 1 week before slaughter on drip loss from fresh beef muscle during display

   M. Mitsumoto, S. Ozawa, T. Mitsuhashi, S. Kono, K. Koide, R.N. Arnold, D.M. Schaefer and R.G. Cassens

8. The effects of blast air and cryogenic chilling on hot boned PSE pork cuts

   M. Pinto Neto, E.T. Facco Silveira, A. Gomez Viana and L. Lehmann Coutinho

9. Post mortem variation in pH, temperature and colour profiles of electrically stimulated veal carcasses in relation to preslaughter blood haemoglobin content

   V.M.H. Barnier, R.E. Klont, A. Van Dijk, G. Eikelenboom, A.H. Hoving Bolink and F.J.M. Smulders

10. Early post mortem pH measurements as indicators of meat quality

    M. Vidal, A.M. Mullen, D.J. Troy and D.J. Buckley

11. The effect of supplemented vitamin E on poultry PSE

    R. Olivo, E.I. Ida, F.O. Franco, A.L. Carneiro and M. Shimokomaki

12. Sensory meat quality traits of reindeer (Rangifer tarandus tarandus L.) longissimus muscle as affected by ultimate pH

    F.J.M. Smulders and E.M. Wiklund

13. Investigation of PSE and DFD meat with the help of a tracer-colloidal lanthanum

    S.I. Khvylya

14. Prediction of acid induced pH-decrease in meat

    B. Svensson and E. Tornberg

15. The effect of changing processing coonditions on the quality of Longissimus lumborum and Semitendinosus from beef carcasses

    J.D. Morton, R. Bickerstaffe, C.E. Le Couteur, M.A. Ilian, R.A. Cowley and G.M. Keeley

16. Modelling the time-course of post mortem pH changes in pig longissimus dorsi muscle

    A. Karlsson, E.V. Olsen and P. Henckel

17. Relation between important indicators of the pig meat quality

    A. Petričevic, G. Kralik and G. Kŭsec

18. Testing the leaking-out theory: effect of sampling time on drip losses in pork

    W. van Moeseke and S. de Smet

19. Comparision of different methods to evaluate fresh pork colour

    M.J. van Oeckel, N. Warnants and Ch.V. Boucqué

20. Objective measurement of veal color for classification purposes

    C. Denoyelle and F. Berny

21. Effect of diets and beef breeds on color and iron content of muscles

    M. Zembayashi, D.K. Lunt and S.B. Smith

22. Colour and shear value of beef Semitendinosus muscle cooked by convection and microwave ovens

    A. Badiani, S. Stipa, F. Bitossi and M. Manfredini

23. Colour kinetics during cooking of pork and beef muscle

    T.K.C. Hay, M.C. Lanari, N. Amos, B. D’Arcy and D. Gutzke

7. NOVEL TECHNOLOGIES AND INGREDIENTS

1. Effect of transglutaminase of chicken liver from different steps of purification on the physical properties of gel from chicken surimi

   M-T. Chen, S-J. Chou and D-C. Liu

2. Comparisons of the transglutaminase activity, rheological properties and microstructure of pig and poultry blood

   T-F. Tseng, M-T. Chen and D-C. Liu

3. The influence of different glutaminase preparations on taste and texture of cooked, curel model ham systems

   T. Okayama, M. Shibata, M. Yamanoue, Y. Shimizu, K. Goto, K. Arakawa (Kuwahara) and M. Numata

4. Producing uniformity of surface temperatures after microwave heating of poultry meat under controlled experimental conditions

   E.O. Göksov, C. James and S.J. James

5. Non uniformity of surface temperatures after microwave heating of poultry meat

   E.O. Göksov, C. James and S.J. James

6. Tenderizing non-aged broiler breasts through hydrodynamic shock waves

   K.I. Meek, J.R. Claus, N.G. Marriott and M.B. Solomon

7. Application of high hydrostatic pressure on porcine blood plasma

   C. Carretero, E. Saguer, M. Toldrá, J. Yuste and D. Parés

8. High hydrostatic pressure treatment on meat

   I.A. Rogov, N.V. Nefedova, L.F. Mitaseva and E.V. Sizykh

9. Cooked pork meat batters pressurized under non-thermal and thermal denaturating conditions

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

10. Pressure/temperature processing of low- and high-fat frankfurters: Denaturation effects on the proteins

    F. Fernández-Martín and F. Jiménez-Colmenero

11. Surviving bacteria from mechanically-recovered poultry meat treated with high hydrostatic pressure

    J. Yuste and M. Mor-Mur

12. Microscopic changes in poultry breast muscle treated with high hydrostatic pressure

    J. Yuste, S. Raszl and M. Mor-Mur

13. Enhancement of safety of processed meat by hydrostatic pressure in combination with temperature and bacteriocins

    N. Kalchayanand, B. Ray, A. Sikes and C.P. Dunne

14. Effects of high hydrostatic pressure on intramuscular connective tissue

    A. Suzuki, Y. Ueno and Y. Ikeuchi

15. Investigation of Listeria monocytogenes radioresistance in poultry meat

    V.Lj. Bulatović

16. The influence of ionizing radiation on colour change of poultry meat

    V.Lj. Bulatović, J. Popov-Raljić and N. Dźiniǣ

8. ANALITYCAL METHODS

1. Occurence of Listeria monocytogenes in meat products and identification by applied PCR method

   I. Steinhauserova, J. Smola and H. Štegnerova

2. The development of a membrane surface adhesion-polymerase chain reaction technique for the rapid detection of Listeria monocytogenes

   O.M. Cloak, G. Duffy, J.J. Sheridan and T. Mooney

3. Ribotyping of Clostridium perfringens isolated from minced meat

   Ü. Çelik, B. Schalch, H. Eisgruber and A. Stolle

4. Randomly amplified polymorphic DNA (RAPD) for rapid typing of lactic acid starter cultures applied in fermented sausages

   T. Aymerich, J.M. Monfort and M. Hugas

5. RAPD: A tool for typing of Listeria monocytogenes

   T. Jacobsen, F. Hansen, A.G. Larsen, A. Gravesen and S. Knöchel

6. Genetic typing of Campylobacter spp. isolated from retail packs of poultry in Northern Ireland

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

7. Detection by in situ hybridisation of meat starter culture: Lactobacillus and Staphylococcus

   L. Gory and M.C. Montel

8. Optimising the recovery of Salmonella spp. from raw poultry using indirect impediometry

   R.H. Madden, W.E. Espie and C.J. McBride

9. Volatile compounds in supercritical carbon dioxide extracts from muscle and subcutaneous fat of Iberian ham

   M.L. Timón, A. Andrés, J.F. Tejeda, L. Martín and C. García

10. Aroma detection using supercritical fluid extraction compared with diffusion sampling

    H-J. Seidel Nielsen, M. Blichmann Kemner and K. Jeppesen

11. Gas-chromatographic investigation of residual solvents in packed meat product

    I.A. Vujković

12. Analysis of androstenone in pig back fat by solid-phase extraction and GC-MS

    M.A. Rius and J.A. García Regueiro

13. Determination of hexanal in cooked turkey using solid phase microextraction (SPME) / GC

    N.P. Brunton, D.A. Cronin, F.J. Monahan and R. Duncan

14. Determination of Spiramycin and Neospiramycin residues in bovine fat tissue by high performance liquid chromatography

    G. Casadamont, J. Vilageliu, E. Castells and J.A. García Regueiro

15. Quality of fermented sausage evaluated using an electronic nose as compared to sensory analysis and analysis of volatile compounds using headspace gas chromatography/mass spectrometry

    G. Johansson, T. Eklöv, M. Mågård and F. Winquist

16. Application of taste sensing system to beef

    H. Nakai, H. Ikezaki, K. Sato, K. Sasaki and M. Mitsumoto

17. Application of the single cell gel electrophoresis (Comet) assay to screen antimutagens in meats and offals

    M. Miwa, Y. Hongo and S. Todoriki

18. Detection of head meat and mechanically recovered meat by chemometric analysis of protein electrophoretic profiles – a feasibility study

    H-J. Skarpeid, R. Moe, U. Indahl and K.I. Hildrum

19. Identification of animal and plant proteins in food ingredients and meat products

    V. Meret, C. Guizard, V. Leduc, T.D. Nguyen, V. Da-Riz and C. Demeulemester

20. Optimal conditions fot the assay of pork muscle dipeptidyl peptidases I and III

    M.A. Sentandreu and F. Toldrá

21. Stability of nitrosylmyoglobin in presence of low oxygen concentrations estimated by constrained bi-linear curve resolution

    J.K.S. Møller, C.A. Andersson, G. Mortensen, L.H. Skibsted and G. Bertelsen

22. Full automated robotic method for the determination of chloride, nitrite and nitrate in cured meat products

    J.A. García-Garrido, R. Quiles-Zafra, A. Velasco-Arjona and M.D. Luque de Castro

23. The quality of analytical parameters as a key for the establishment of correct assessments: interpretation of transformations during the ham-cured process

    J.A. García-Garrido, J.R. Quiles-Zafra, J. Tapiador and M.D. Luque de Castro

24. Recommendation of an initial group of reference methods for the assessment of physical characteristics of meat

    K.O. Honikel

25. Determination of intramuscular fat in pig meat from different muscles and cooked ham by near infrared transmittance

    A. Valero, M. Gispert and J.A. Garcìa Regueiro

9. NATURAL ANTIOXIDANTS AND MEAT QUALITY

1. α-Tocopherol content, fatty acid profiles and lipid oxidative stability in Iberian pigs muscles as affected by diet: extensive system and mixed feeds

   R. Cava, J. Ruiz, J.F. Tejeda, T. Antequera and J. Ventanas

2. Diet-dependent trend of lipid oxidation is modified by salt addition in Iberian pigs

   A.I. Rey, B. Isabel and C.J. López-Bote

3. Influence of dietary rape seed oil, vitamin E and CuSO4 on quality of raw and processed pork meat products during storage

   C. Jensen, L.H. Skibsted and G. Bertelsen

4. Vitamin E – influence on antioxidant and oxidant status of pigs in vivo and at slaughter

   C. Lauridsen and M. Tang Sørensen

5. Rapeseed oil enriched pig diets – influence on fatty acid composition of backfat and meat

   C. Lauridsen and M. Tang Sørensen

6. Vitamin E and rapeseed oil in feed of pigs – I. Influence on animal performance and fresh pork

   K.O. Honikel, H. Rosenbauer and K. Fischer

7. Vitamin E and rapeseed oil in feed of pigs – II. Influence on the quality of meat products

   H. Rosenbauer, K.O. Honikel, W-D. Müller and J. Przytulla

8. Oil and vitamin E supplementation and colour stability of fresh and processed pork

   E. Zanardi, E. Novelli, G.P. Ghiretti, G. Dazzi and R. Chizzolini

9. Lipids oxidation and vitamin E supplementation in fresh and processed pork

   E. Zanardi, E. Novelli, G. Campanini, G. Madarena and R. Chizzolini

10. Protein and lipid oxidation in turkey Sartorius muscle during frozen storage as influenced by dietary fat sources and vitamin E supplementation

    Y. Mercier, P. Gatellier, M. Viau, B. Metro and M. Renerre

11. Dietary fat sources modulate the protective effect of vitamin E on lipid and protein oxidation in microsomal membranes from turkey muscles

    Y. Mercier, P. Gatellier, E. Baeza, C. Genot and M. Renerre

12. Effects of dietary fat and vitamin E content on lipid and protein oxidation in turkey meat homogenates after a chemical induction

    P. Gatellier, Y. Mercier, H. Remignon and M. Renerre

13. Dietary fat and vitamin E supplementation affect lipid oxidation in cooked turkey meat

    C. Genot. A. Meynier, M. Viau, B. Métro and G. Gandemer

14. Vitamin E status of muscle as related to vitamin E supply and dietary fat in the turkey

    M. Viau, B. Métro, C. Genot, H. Rémignon and G. Gandemer

15. Antioxidant properties of β-carotene in poultry meat as affected by its concentration in feed during chilled storage

    J.A. Ruiz, A.M. Pérez-Vendrell and E. Esteve-García

16. Volatile compounds of meat from broilers fed with different dietary oils and antioxidants

    J.A. García Regueiro, I. Díaz and M. Hortós

17. Effect of dietary iron and copper removal on cholerterol and lipid oxidative stability of broiler meat

    C. Maraschiello, C. Sarraga, E. Esteve-García and J.A. García Regueiro

18. An investigation of the effects of cellular prooxidants on cholesterol oxidation in a liposomal model system

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

19. Influence of alpha-lipoic and dihydrolipoic acids on lipidoxidation in a chicken muscle system

    D. Connolly, K. Galvin, P.J.A. Sheehy and P.A. Morrissey

20. Effect of n-6:n-3 ratio of dietary oils and vitamin E on α-tocopherol content of liver, cardiac and skeletal muscle of pigs

    E.L. Miller, Y.H. Huang, O.C. Fabb and B. Rayner

21. Modification of fatty acid profile of liver, cardiac and skeletal muscle of pigs by varying dietary n-6 and n-3 ratio

    Y.X. Huang, E.L. Miller, O.C. Fabb and B. Rayner

22. The quality of beef from steers fed supplements of n-3 polyunsaturated fatty acids

    L. Vatansever, E. Kurt, M. Enser, N.D. Scollan, R.I. Richardson, G.R. Nute and J.D. Wood

23. Fatty acid composition and chemical properties of chicken frankfurters as affected by dietary fish oil and storage time

    J.C. Kuo, Y.H. Lin, J.H. Lin and H.W. Ockerman

24. Incidence of fish-oil fatty acids in Australian ham and effects on rancidity development during frozen storage

    G.R. Trout, B. Hanrahan, J. Dinh and J. Chai

25. Effect of dietary vitamin E and/or organic selenium supplementation on the oxidative stability of beef

    M.N. O’Grady, F.J. Monahan, R.J. Fallon, P. Allen and R. Power

26. Relationship between carotenoids and intramuscular fat content in cattle

    Z.A. Krub, B.D. Siebert, W.S. Pitchford and C.D.K. Bottema

27. Effect of different storage conditions on lipid oxidation in buffalo meat

    D. Settineri, S. Failla, V. Bisegna and A. Di Giacomo

28. Influence of linolenic acid from peleted food on muscle lipid composition of tench (Tinca tinca L.)

    A. Opaćak, T. Treer, G. Kušec and I. Stević

29. Influence of antioxidants on the quality of antianemic product with food blood

    A.V. Ustinova, N.V. Timoshenko and N.V. Lubina

30. The effects of ascorbic acid, Rosemary extract and α-tocopherol/ascorbic acid on the some quality characteristics of chicken patties

    G.Y. Turp and M. Serdaroǧlu

31. Assessment of natural food ingredients as antioxidants in fresh and previously frozen pork

    T.L. McCarthy, J.P. Kerry, F.M. Higgins, D.J. Buckley, P.B. Lynch and P.A. Morrissey

32. Assessment of plant extracts and miscellaneous food ingredients as antioxidants in red (beef) and white (chicken) meat systems

    V.M. O’Shea, C.M. O’Sullivan, J.P. Kerry, T.P. O’Connor, P.A. Morrissey and D.J. Buckley

33. Addition of dried herbs during pressure cooking of mussels and their effect on oxidative stability of fresh and frozen mussels

    N.M. O’Gorman, J.P. Kerry, F. Higgings, D.J. Buckley, T.P. O’Connor and R. Fitzgerald

34. Inhibition of oxidation of meat lipids with spices and their oleoresins

    F. Shahidi and R.B. Pegg

35. Saskatchewan herbs as potential sources of natural antioxidants used in meat and meat products

    R.B. Pegg and R. Amarowicz

36. Ageing duration and off-flavour development of venison

    A. Watanabe, Y. Okabe, M. Segawa, K. Hodate, M. Matsumoto and H. Sato

37. Effects of α-tocopherol concentration on lipid peroxidation and volatiles in raw venison during storage

    Y. Okabe, A. Watanabe, H. Shingu, S. Kushibiki, K. Hodate, M. Ishida, S. Ikeda and T. Takeda

10. MUSCLE BIOLOGY AND BIOCHEMISTRY

1. Investigation on porcine PSE muscles with very low pH value

   M. Severini, R. Stocchi and A.R. Loschi

2. On the problem of investigation of muscles cytoskeletal proteins by SDS-electrophoresis in polyacrilamide gel

   M.A. Borisova, N.F. Pankov and V.M. Grischenko

3. RT-PCR Analysis of myosin heavy chain isoform expressions in porcine muscles

   R-I. Tanabe, S. Muroya and K-I. Chikuni

4. Binding of paratropomyosin to myofibrillar protein from chicken skeletal muscle

   M. Yamanoue, S. Fei and T. Okayama

5. Ultrastructural characteristics of beef loin muscle treated with high of low voltage electrical stimulation

   I.H. Hwang and J.M. Thompson

6. The structural basis of drip loss from pork: role of cytoskeletal proteins

   M.M. Mielche and P.P. Purslow

7. Area determination of cooked single muscle fibres with confocal laser scanning microscopy

   D. Brüggemann, M. Hansen and P.P. Purslow

8. Fiber characterization of muscle Longissimus thoracis from Bruna dels Pirineus cattle breed

   M. Gil, X. Serra, J. Piedrafita, R. Quintanilla and M.A. Oliver

9. Muscle fiber types and histopathological changes in Pectorolis muscle of the geese different genotypes

   D. Klosowska, G. Elminowska-Wenda, A. Mazanowski, A. Rosiński and M. Szpinda

10. Perfused isolated muscle to study environmental effects on muscle metabolism

    T. Astruc, M. Foé-Essissima, X. Fernandez, A. Talmant and G. Monin

11. Tenderization of beef by lactic acid treatment applied at different times post mortem

    P. Berge, P. Ertbjerg, L. Melchior-Larsen, T. Astruc and A.J. Møller

12. Mechanism of tenderness improvements in tenderstreched beef carcasses

    J.M. O’Halloran, D.M. Ferguson, D. Perry and A.F. Egan

13. Process in very fast chilling of beef: effect on tenderness and related biochemical parameters

    S. Tomás, J.A. Beltrán and P. Roncalés

14. Use on bovine spleen lysosomal-enriched extract for tenderisation of beef

    J.A. Melendo, J.A. Beltrán and P. Roncalés

15. Age-related changes in collagen characteristics of porcine loin and ham muscles

    B. Lebret, A. Listrat and N. Clochefert

16. The role of collagen in meat toughness; an assessment of the influence of metabolic age

    N.C. Avery, T.J. Sims, C. Warkup and A.J. Bailey

17. Does the loss proteoglycan relate to the increased tenderness during conditioning of meat?

    N.C. Avery, A.C. Phillips and A.J. Bailey

18. Identification of bovine protein fragments produced during meat ageing

    A.M. Mullen, S. Stoeva, W. Voelter and D.J. Troy

19. Sequence analysis of the 110 kDa myofibrillar protein fragment

    Ú. Casserly, S. Stoeva, W. Voelter, Á. Healy and D.J. Troy

20. Amino acid analysis from aged beef at various locations along the M. longissimus dorsi

    A.M. Mullen, M. Vidal, S. Stoeva, K. Laib, G. Gruebler, W. Voelter and D.J. Troy

21. Physicochemical and histological changes in CaCl2-treated beef, horse, rabbit and chicken meat

    L. Pérez-Chabela, I. Guerrero Legarreta, A. Pérez Torres and V. Kuri

22. Proteolysis of bovine F-actin by cathepsin B

    M.C. Hughes, E.E. O’Neil, P.L.H. McSweeney and A. Healy

23. Inactivation of μ-calpain by EDTA

    E. Dransfield

24. Purification and chracterization of L-kininogen from pig plasma

    J-J. Lee, S-S. Tzeng and S-T. Jiang

25. Enzymic activity of pancreas

    A.V. Bardutina, A.D. Nekludov, S.I. Mitaleva, N.A. Baer and V.I. Dubina

26. Efficient activity of collagenolytic microbial enzymes at low positive temperatures

    Yu.G. Kostenko, D.S. Bataeva, D.N. Spitsyna, S.V. Kostrov, E.A. Nosovskaya and V.A. Samoylenko

27. Effect of epinephrine and exercise on proteolytic enzyme activity in porcine longissimus muscle

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

28. Investigation of the effects of different concentrations of sucrose on the thermal properties of porcine proteins using DSC

    M. Solina, P. Baumgartner, G. Skurray and J. Bergan

29. Calpain and lipolytic activity in post-mortem pork meat and its relationship with quality

    M. Flores and F. Toldrá

30. Lipolysis during chilled storage of pork

    G. Monin, M. Hortós, I. Díaz, J. Tibau, A. Diestre and J.A. García Regueiro

31. Extraction and MS-MS study of myoglobins from various species

    E. Ponce, A. Taylor and B. Green

32. Electron Spin Resonance (ESR) analysis of the coordination of nitric oxide complex of iron(II) myoglobin

    H. Morita, R. Sakata, T. Mishiro, H. Fuchu, A. Sakata and Y. Nagata

33. Change in paunch tissue microstructure during the protein product manufacture

    E.I. Titov, L.F. Mitaseva, S.K. Apraksina and S.I. Khivylia

34. Region-dependent varations of fibre type composition and fibre size in longissimus muscle of pig

    I. Fiedler, K. Ender, M. Wicke and G.V. Lengerken

11. PERCEPTION, EVALUATION AND IMPROVEMENT OF SENSORIAL ATTRIBUTES

1. Influence of double muscled condition on sensory beef meat quality at different ageing times

   C. Sañudo, M.M. Campo, B. Panea, P. Albertí, S. Dunner, P. García-Atance, P. Santolaria, E. Roche, K. Osoro, M. Oliván, J. García and G. Noval

2. Comparision of the eating quality of fourteen beef muscles

   K.R. Matthews, D.B. Homer and C.C. Warkup

3. Generation of the desirable aroma, the conditioned raw beef aroma, induced by storage of meat in air

   M. Matsuishi, M. Fujimori and A. Okitani

4. Change of components of meat flavouring aroma during storage

   V.A.A. Andreenkov, T.A. Misharina and I.B. Medvedeva

5. Correlation between collagen traits and sensorial and physical traits in M. longissimus dorsi of brown bulls

   E. Zgubič, S. Čepin and S. Žgur

6. Palatability and protein components of beef and bone broth

   M. Tajima, T. Ito, A. Mega and T. Mitsuhashi

7. Relationship between meat toughness, assessed by time intensity measurement, sensory profile, and electromyography recordings

   C. Mathoniere, L. Mioche, M-A. Peyron and J. Culioli

8. Sensory quality of lambmeat of rams and wethers at different ages

   T. Valdimarsdóttir, G. Thorkelsson and S.S. Thorsteinsson

9. Sensory quality in relation to Maillard reaction products and other volatiles in fried beef patties

   M. Johansson, H. Agerhem, M. Mågård and E. Tornberg

10. Influence of fishoil in feed on fatty acid composition and sensory quality of pork

    R. Jónsdóttir, T. Valdimarsdóttir, G. Thorkelsson and B. Baldursdóttir

11. Influence of fat substitution level on sensory quality of “Bologna” type sausage

    M. Olkiewicz, E. Kostyra and A. Adamik

12. Sensoric and instrumental methods for evaluation of texture of finely disintegrated meat product with the additive of soya isolate protein

    H. Makala, M. Olkiewicz and A. Borys

13. Effect of curing agents on proteases involved in the increase in free amino acids and peptides during the curing-process of pork

    T. Nishimura and T. Mihara

14. Character impact aroma compounds in fermented sausage

    L.H. Stahnke

15. Forming of aroma of dry-cured sausages

    V.A. Andreenkov and T.A. Misharina

16. A study of the influence of aqueous-alcoholic extracts of herbs on flavoring-aromatic characteristics of meat products

    I.A. Rogov, V.G. Boreskov, N.A. Sokolova, Y.N. Nelepov and T.A. Misharina

17. Production of aromatic compounds from leucine by lactic acid bacteria and Staphylococci

    C. Larrouture, F. Masson, R. Talon and M.C. Montel

18. Production of catalase and superoxide dismutase by Staphylococcus carnosus and Staphylococcus xylosus

    C. Barrière, M.C. Montel and R. Talon

19. Effect of staphylococci and lactic acid bacteria on the oxidation of unsaturated free fatty acids

    R. Talon, D. Walter and M.C. Montel

20. Biochemical characteristics and enzymatic activity of Micrococcaceae

    H-L. Guo, M-T. Chen and D-C. Liu

21. Use of Penicillium olsonii extract to potentiate the dry fermented sausage flavour

    J. Bruna, M. Fernández, E. Hierro, L. de la Hoz and J.A. Ordóñez

22. Influence of starter cultures on the volatile profile of a Spanish fermented sausage (Fuet)

    J.A. García Regueiro, M.A. Rius, M. Hortós, M. Hugas and I. Díaz

23. Consumer attitudes towards meat products with lower sodium content

    L. Guerrero, M.D. Guàrdia, J. Gelabert and J. Arnau

24. High quality lean meat production and consumers’ preference in Japan(2) – Consumers’ preference to Japanese Shorthorn

    T. Kawate, M. Ando, T. Shimoyama, M. Kanaoka, M. Kubo and M. Shinoda

25. Consumers images and believes about beef and lamb’s brain

    S. Manoury and C. Touraille

26. The value of beef tenderness to the consumer

    E. Dransfield

27. Impact of specifications on improving the quality of retail meat

    R. Bickerstaffe, C.E. Le Couteur, J.D. Morton, M.P. Kent and G. Hurcomb

28. The relationship between consumer scores, trained taste panel scores and objective measurements of tenderness

    D. Perry, S.R. Rymill, H. Hearnshaw, D.M. Ferguson and J.M. Thompson

29. Consumer responses of pig meat depending on the sensitivity to androstenone

    M.A. Oliver, U. Weiler, K. Fischer, M. Font i Furnols, M. Gispert, A. Diestre and R. Claus

12. FERMENTED PRODUCTS

1. Carnimonas nigrificans Gen. Nov., Spec. Nov. A bacterial causative agent for black spots formation on cured meat products

   M. Garriga, M.A. Ehrmann, J. Arnau, M. Hugas and R.F. Vogel

2. Manganese accelerates fermentation of dry fermented sausages

   B.F. Hagen and A.L. Holck

3. Dry fermented sausages inoculated with Debaryomyces hansenii

   M. Mikami, M. Sekikawa and K. Shimada

4. Fermented, dry sausages produced with the admixture of probiotic cultures

   L. Andersen

5. Characterization of lactic acid bacteria used in commercial meat starter cultures: strain identification and exocellular polysaccharide production

   A. Houde, F. Dussault, S. van Beek and L. Bard

6. Applicability of lactic acid bacteria for use as starters in fermented fish

   E. Petäjä, S. Erkkilä, P. Petäjä and M. Arkkola

7. Utilization of spore-forming lactic acid bacteria for meat products

   K. Arihara, M. Itoh and Y. Kondo

8. Production of dry-cured meat products using the starter cultures of new generation

   Yu.G. Kostenko, G.I. Solodovnikova, G.A. Kuznetsova, D.N. Spitsyna, T.G. Kuznetsova and V.A. Samoylenko

9. Effect of sugar concentration on “chorizo” dry sausage using different lactic acid bacteria as starter cultures

   C. González Fernández, I. Jaime and J. Rovira

10. Microbiological changes during the ripening of “chorizo de cebolla”, a traditional fermented sausage made in the NW of Spain

    C. García Fontán, I. Vilar, A. Castaño, A.I. Marra, M.E. Tornadijo and J. Carballo

11. Isolation and characterization of Micrococcaceae bacteria from traditional “chorizos” made in Castilla-León

    M. García-Varona, I. Jaime and J. Rovira

12. Study of some characteristics of shang-do

    D-C. Liu and M-T. Chen

13. Technology of manufacturing and characteristics of Paia do Lombo – a portuguese traditional sausage

    A.S. Barreto, M.C. Ferreira, J.S. Quakinin, M.J. Fernendes, A.I. Pires, A.M. Ribeiro, M. Elias, P. Pacheco and A. Marinho

14. Instrumental measures of sensory attributes for the characterization of chorizo de Pamplona

    D. Ansorena, O. Gimeno, I. Astiasarán and J. Bello

15. The role of phosphates on sensory attributes of a traditional dry-cured sausage – Linguiça

    L. Patarata, P.Cardosos, C. Bessa, J.A. Silva and C. Martins

16. Role of garlic on the growth and lactic acid production of meat starter cultures in Nham (thai fermented sausage)

    A. Swetwiwathana, U. Leutz and A. Fischer

17. Physical and physicochemical characterization of “Longaniza Imperial de Lorca”

    E. Sayas-Barberá, J.A. Pérez-Alvarez, J. Fernández-López and M.D. Oñate

18. Spanish-style dry-cured sausage: Colour parameters

    J.A. Pérez-Alvarez, E. Sayas-Barberá, J. Fernández-López, M.A. Gago-Gago, M.J. Pagán-Moreno and V. Aranda-Catalá

19. Chorizo gallego: a microbiological investigation as well as other quality parameters

    Ch. Ring and F. Dopazo

20. Charqui meats are fermented meat products

    M.F. Pinto, E.H.G. Ponsano, S.D.S. Campos, B.D.G.M. Franco and M. Shimokomaki

21. Microbiological events and evolution of histidine and tyrosine decarboxylase-containig bacteria during the elaboration of “Fuet”, a Spanish ripened sausage

    A.X. Roig, M.M. Hernández, J.L. Rodríguez, E.I. López and M.T. Mora

22. Influence of starter culture on the aminopeptidase activities of fermented sausages

    C. Sárraga and J.A. García Regueiro

23. Use of food acids and their salts in production of dry sausages

    A.B. Lisitsyn, V.I. Lubchenko, G.P. Goroshko, T.N. Korshunova and T.G. Kuznetsova

24. Oxidative stability and texture properties of fermented sausage produced from pork differing in fatty acid composition

    M.R.L. Scheeder, K. Gläser, D. Schwörer and C. Wenk

25. Curing agents as regulators of muscle and microbial aminopeptidase activity in dry fermented sausages

    M. Flores, Y. Sanz and F. Toldrá

26. Influence of ripening conditions on the pH, colour and texture development of Spanish salchichón

    F.J. Beserra, P. Fito, J.M. Barat, A. Chiralt and J. Martínez-Monzó

27. Drying kinetics of Spanish salchichón

    F.J. Beserra, P. Fito, J.M. Barat, A. Chiralt and J. Martínez-Monzó

28. Effect of a fructose polymer on the sensorial characteristics of low fat dry fermented sausages

    E. Mendoza, M.L. García, C. Casas and M.D. Selgas

29. Determination of an effective diffusion coefficient in raw sausage mass by a combination of measurement and numerical simulation

    H. Damm, U. Leutz, V. Kottke and A. Fischer

30. Sorption isotherms and diffusion coefficient of water in salami

    C. Diaferia, C. Busolli, S. Zanardi and F. Palmia

31. Kinetics of moisture transfer at curing uncooked-smoked and uncooked-cured sausages

    S.A. Ryzhov and E.E. Afanasov

32. Influence of the starter culture on the biogenic amine formation during the ripening of pork sausages

    S. Bover-Cid, M. Izquierdo-Pulido and M.C. Vidal-Carou

13. INTEGRATED MEAT CHAIN

1. High quality lean meat production and consumers’ preference in Japan(1) – Production system of Japanese Shorthorn beef by grazing and fattening

   M. Shinoda, T. Mitamura, Y. Shibuya and T. Kawate

2. Study on the indicators of beef quality in Korea

   J.O. Kang, S.H. Kim, I.H. Kim, C.J. Kim, S.T. Joo and R. Sakata

3. Influence of breed and housing system on eating quality of strongly marbled beef from steers

   H.G. Bang, E. Ovesen and M. Oksama

4. The 1997 USDA beef quality grading system “B” maturity grade change audit II

   C.A. Morris, J.W. Wise, C.L. Gerken, S.H. Cave, R.R. Jones, H.C. Abraham and B.L. Carpenter

5. The effect of supplementation period of a beta-agonist (Zilpaterol) on growth performance, carcass yield and meat quality characteristics

   P. Strydom, E. Osler, E. Nel and K-J. Leeuw

6. Suitability of chemical and physical properties to distinguish between depot fats of cattle fed different fats

   M.M. Casutt, M.R.L. Scheeder, D.A. Ossowski, F. Sutter, F. Escher and M. Kreuzer

7. Breed and ageing time effects on textural sensory characteristics of beef strip loin steaks

   M.M. Campo, C. Sañudo, B. Panea, P. Albertí and P. Santolaria

8. Meat quality of crossbred Marchigiana x Nelore young bulls and heifers finished in feedlot

   J.O.B. Junqueira, P.E. Felício and L. Velloso

9. Effects of animal age, sex, and postmortem ageing on some quality characteristics of buffalo meat

   H.K. Arima, P.F. Toledo, K.M.V.A.B. Cipolli, C.J. Contreras and D. Gutmanis

10. Effects of terminal pig sire types and sex: On carcass traits, meat quality and sensory analysis of dry-cured ham

    E. Armero, M. Flores, J-A. Barbosa, F. Toldrá and M. Pla

11. Influence of cross-breeding combination and intramuscular fat content on eating quality of pork

    S. Støier, E.V. Olsen and C.C. Magnussen

12. Effect of genotype on slaughter value of pigs and their meat quality

    E. Grześkowiak, K. Borzuta, E. Pospiech and A. Borys

13. Technological meat quality in carriers and non-carriers of the RN allele in Hampshire crosses with a low or high lean meat content

    K. Lundström, A-C. Enfält, I. Hansson, B. Essén-Gustavsson, M. Johansson and E. Tornberg

14. Influence of pig genotype on histochemical properties of longissimus dorsi muscle and some carcass and meat quality traits

    D. Klosowska, E. Grześkowiak, K. Borzuta, A. Borys,R. Luther, G. Elminowska-Wenda and M. Hejnowska

15. The quality of dry-cured-smoked ham from different pig cross-breeds and RN-genotypes

    Å. Josell, G. von Seth and E. Tornberg

16. Sensory quality of cured-smoked loins from carriers and non-carriers of the RN- allele in Hampshire crosses with low and high lean meat content

    M. Johansson, Å. Josell, K. Lundström, A-C. Enfält, I. Hansson and E. Tornberg

17. The influence of zootechnical and technical parameters on rheological characteristics of ham slices

    B. Boutten, A. Ripoche, S. Dale and J.L. Vendeuvre

18. Influence of zootechnical and technological parameters on type I collagen solubility during the ham process

    B. Boutten, G. Muctor, A. Ripoche, S. Dale and J.L. Vendeuvre

19. Rapeseed oil enriched pig diets – influence on fatty acid composition of backfat and meat

    C. Lauridsen and M. Tang Sørensen

20. Quality assured Australian pork: A producer focussed quality assurance program

    D. Mahoney and N. Mison

21. What is quality of pork? Results of a qualitative study

    L. Bredahl and M. Andersson

22. The influence of genotype and sex in broiler chickens on certain meat quality parameters

    S. Bogosavljević-Boškovic, I. Gajić and Ž. Gajić

23. Effect of dietary unsaturated fats on fatty acid composition, flavour, oxidative and colour stability of sheepmeat

    E. Kurt, G.R. Nute, M. Enser, R.I. Richardson, J.D. Wood, A. Wachira, L.A. Sinclair and R.G. Wilkinson

24. Meat product technology

    Yu.V. Tatulov, T.M. Giro, V.A. Blinov and L.V. Karpacheva

25. Effect of slaughter weight, breed and genotype on loin and ham composition and quality

    M. Gispert, X. Puigvert, J. Soler, M.A. Oliver, A. Diestre and J. Tibau

14. AUTOMATION AND ON-LINE METHODS

1. Objective classification of beef carcasses and prediction of carcass composition by video image analysis

   M. Sönnichsen, C. Augustini, A. Dobrowolski and W. Branscheid

2. An attempt for predicting lean meat in beef carcasses by slaughter records and rib samples by X-ray computer tomography

   G. Holló, A.T. Tran, I. Holló, I. Repa, J. Tözsér and E. Szücs

3. Classification of bovine muscles from texture analysis of meat slices images

   O. Basset, S. Bonnet, S. Abouelkaram, G. Gimenez and J. Culioli

4. Accuracy of real-time ultrasound and image processing parameters to predict percentage intramuscular fat in beef cattle

   M. Izquierdo, V. Amin, D.E. Wilson, G.H. Rouse and S. García

5. Pig carcass grading in European Union

   G. Daumas and T. Dhorne

6. The new pig carcass grading methods in France

   G. Daumas, D. Causeur, D. Thorne and E. Schollhammer

7. Precision of the lean meat content estimation with the automatic grading equipment AUTOFOM on Polish pig carcasses

   J. Strzelecki, P. Komender, K. Borzuta and D. Lisiak

8. Derivation of an equation to estimate marrow content of mechanically recovered meat from press machines

   R.A. Field, R.A. Gebault, W.J. Means and D.P. Field

9. Impedance and meat ageing

   J. Lepetit, R. Dalle, R. Favier and P. Salé

10. Potentials of quality control of muscular tissue by penetration method

    G.E. Limonov, V.D. Kossoy, V.Yu. Tatulov and A.N. Abramov

11. On-line assessment of meat tenderness

    C.E. Devine and V.A. McGlone

12. Automation of debonning of cured ham

    B. Benet

13. Automatically fuzzy controlled ripening process of dry sausage – the idea of a self-ripening dry sausage

    U. Leutz, J. Wallburg and A. Fischer

14. Quality control in the meat industry using gas sensor arrays

    R. van Dijk, P. Sterrenburg and P.C. Moerman

15. Use of computed tomographies (CT) in Iberico ham NaCl concentration analysis

    J.A. Carrasco, A. Muñoz, F.J. Mingoarranz, C. de Elvira and P.D. Sanz

15. DRY-CURED PRODUCTS

1. Feasibility of brining of ham for curing

   J.M. Barat, R. Grau, A. Montero, A. Chiralt and P. Fito

2. Traditional and fast salting effect on physicochemical and ultrastructural properties of Spanish dry-cured ham

   M.E. Sayas-Barberá, J.A. Pérez-Alvarez, J. Fernández-López and V. Aranda-Catalá

3. Meat consistency changes caused by dehydration and salting in the production of raw ripening ham

   S. Tyszkiewics and M. Olkiewicz

4. Penetration of salt and nitrite in the pilot process of curing and dehydration of dry-cured ham

   S. Tyszkiewics, B. Klossowska and A. Borys

5. Dynamics of salt penetration during dry curing of pork M. longissimus lumborum et thoracis

   R. Radovanović, J. Popov-Raljić, M. Ivanović, D. Živković and N. Džinić

6. Isotherms in pork meat at different temperatures and salt contents

   J. Comaposada, P. Gou and J. Arnau

7. Determination of the water diffusivity coefficient in pork meat

   M.A. Ruiz-Carbera, P. Gou, J. Comaposada, J.D. Daudin, L. Foucat and J.P. Renou

8. Spanish dry-cured ham aging process: Colour parameters

   J.A. Pérez-Alvarez, E. Sayas-Barberá, J. Fernández-López, M.A. Gago-Gago, M.J. Pagán-Moreno and V. Aranda-Catalá

9. Effect of meat pH and the amount of added nitrate on colour uniformity of dry-cured hams

   J. Arnau, L. Guerrero and P. Gou

10. Physicochemical characteristics of red pigment in Parma ham

    R. Sakata, J. Niu, H. Morita and Y. Nagata

11. Effect of raw material on texture of Spanish dry-cured ham

    M. Ordóñez, J. Rovira and I. Jaime

12. Pre-cure freezing affects proteolysis and white crystals formation in dry-cured ham

    S. Bañón, J.M. Cayuela, M.D. Gil, M.V. Granados, M.B. López and M.D. Garrido

13. Amino acid composition and white film intensity of vacuum packed carso dry-cured hams stored at different temperatures

    K. Vuk, B. Žlender and L. Gašperlin

14. Relationship between proteolysis of raw pork homogenates and dry cured hams

    C. Schivazappa, R. Virgili, E. Montanari, M. Degni and M.T. Pacchioli

15. Evolution of free amino acids during ripening of Iberian cured ham with low salt concentration

    T. Antequera, L. Martín, Mª J. Petrón, M.L. Timón and J.J. Córdoba

16. Evolutive tendencies of cathepsin D activity along the maturation of dry cured ham

    J.H.R.D. Correia, C. Mateus, J. Prates, A. Matta, J. Rosa, M. Correia, C. Peixoto, J. Lampreia and A.D. Correia

17. Myofibrillar proteins profiles evolution in dry-cured ham

    A.D. Correia, J. Lampreia, J.D. Correia, C. Peixoto, J. Prates, C. Mateus, J. Rosa, M. Correia and A. Matta

18. GC-MS profiling of dry-cured hams from different origins

    P. Dirinck, F. Van Opstaele, A. De Smedt and F. Vandendriessche

19. A study of the unsaponifiable fraction of fat from iberian pig

    J.F. Tejeda, A. Carrapiso, R. Cava, M.L. Timón and C. García

20. Formation of non-volatile flavor compounds in Iberian dry-cured ham during processing

    L. Martín, T. Antequera, J.J. Córdoba, M.L. Timón and J. Ventanas

21. The effect of inoculation of a starter culture on sensory characteristics of dry-cured hams using two different resting technologies

    F. Sánchez Molinero and J. Arnau

22. Quality characteristics of cured products from hairless Mexican pigs

    L. Rubio, M.D. Méndez, C.L. Pérez, C.J.A. Navarro and S.A. de Anda

23. Species of Micrococcaceae during the manufacturing and ripening of dry-cured lacón

    I. Vilar, C. García Fontán, A.I. Marra, M.E. Tornadijo and J. Carballo

24. Use of two Pediococcus strains isolated from sour vegetables as starters in raw ham

    E. Petäjä and E. Puolanne

25. Relationship between microbial population and physico-chemical parameters in bone tainted dry-cured hams

    Y. Miranda, M. Ordóñez, I. Jaime and J. Rovira

26. Neuro-fuzzy analysis of the Iberico ham drying process

    J.A. Carrasco, F.J. Mingoarranz, C. de Elvira and P.D. Sanz

16. ANIMAL WELFARE AND ENVIRONMENTAL ISSUES

1. An approach to the use of bioluminiescence technique for determination of biotoxicity of wastewater from meat processing plant

   P. Konieczny, W. Uchman and J. Matkowska

2. A study of process of Ca++ ion structurization in “blood plasma – cow udder” systems

   Y. Nelepov and A. Zharinov

3. Modified collagen of beef paunch and its effect on the biological value of meat foods

   E.I. Titov, L.F. Mitaseva, S.K. Apraksina N.Sh. Nadashvili and V.V. Aleshina

4. A novel method of utilization of by-products of poultry industry; oral administration of type-II collagen from chicken cartilage suppresses adjuvant arthritis in rats

   Y. Taguchi, T. Matsumoto, K. Fujita, F. Morimatsu and T. Shigehisa

5. Waste materials of meat industry – source of obtaining of medicinal preparations

   R.V. Ilukhina, L.A. Lublinskaya, L.A. Minasyan, I.V. Isayeva and A.S. Gavrilov

6. Some approaches to solving the problems of ecologization of hide conservation processes

   A.B. Lisitsyn, O.A. Stepanova and V.F. Korygin

7. Manufacture of hydrolyzates from secondary animal raw material

   A.D. Nekludov, A.N. Ivankin, A.V. Berdutina, B.S. Karpo, N.A. Baer and V.I. Dubina

8. Dehydrated mixed foods prepared by usage of secondary meat raw material

   M.L. Faivishevsky

9. New additive in the mixed feed for fattening of pigs

   A.I. Snitsar, M.I. Baburina, M.P. Kirillov, V.A. Krokhina and V.V. Antoshin

10. Sensory characteristics of sheep fed higher levels of broiler litter as a survival feeding strategy in Southern Africa

    E.C. Webb, J.B.J. van Ryssen, D.T. Mavimbela and M.J.C. Bosman

11. Comparision of physical activity of socially unstable bulls and steers before slaughter and its effect on meat quality

    J. Mojto, J. Dubravicky, O. Palanská, R. Lahučky and K. Zaujec

12. Influence of animal husbandry practices on different quality parameters of Austrian beef

    F. Bauer, G. Seiwald, G. Bergmeister and J. Böhm

13. Meat quality in cattle of varying Brahman content: the effect of post-slaughter processing, growth rate and animal behaviour on tenderness

    H. Hearnshaw, B.G. Gursansky, B. Gogel, J.M. Thompson, L.R. Fell, P.D. Stephenson, P.F. Arthur, A.F. Egan, W.D. Hoffman and D. Perry

14. Interaction between pre-slaughter handling and low voltage electrical stimulation and the effect on beef quality

    A.D.M. Butchers, D.M. Ferguson, C.E. Devine and J.M. Thompson

15. The interaction between type (high and low voltage) and time (3 or 40 minutes post-stunning) or electrical stimulation on beef

    I.H. Hwang, H. Hearnshaw, F.D. Shaw and J.M. Thompson

16. Free range rearing of pigs with access to pasture grazing – effect on fatty acid composition and lipid oxidation products

    V. Nilzén, A-C. Enfålt, K. Lundström, P.C. Dutta, J. Babol and N. Lundeheim

17. Indoor vs. outdoor-rearingof pigs, performance, carcass and meat quality

    A.M. Bridi, L. Müller and J.A.R. Ribeiro

18. Influence of pig housing conditions on muscular and adipose tissue traits, and technological and sensory quality of dry-cured hams

    B. Lebret, P. Massabie, H. Juin, J. Mourot, P. Chevillon and M. Le Denmat

19. The influence of starvation and/or mixing of unfamiliar pigs in the period prior to slaughter on serum nefa concentrations and plasma tryptophan disposition

    M.S. Burrows, B.W. Moss and V.E. Beattie

20. Influence of pre-slaughter resting time on carcass and ham quality in Italian heavy pigs

    V. Russo, L. Nanni Costa, D.P. Lo Fiego and A. Pantano

21. Effect of ante-mortem feeding regimes on bacterial numbers in the stomach and caecum of pigs and the caecal carriage of salmonella spp

    F.M. Nattress, R.J. Worobo and A.C. Murray

22. Effect of chilling process and lairage time on meat quality in heavy slaughter pigs

    P. Barton Gade

23. Influence of stunning method on pH-decrease and meat quality

    P. Henckel, M. Andersson and S. Holst

24. Electrical stunning of pigs: minimum current flow time required to induce epilepsy at various frequencies

    A. Berghaus and K. Troeger

25. The influence of stunning techniques on some quality aspects of pig meat

    E.T. Facco Silveira, N.F.A. Silveira and N.J. Beraquet

26. Effects of electrical head-to-chest and carbon dioxide stunning on meat quality in slaughter pigs

    L. Faucitano, A. Velarde, M. Gispert, M.A. Oliver, X. Manteca and A. Diestre

27. A survey of the efficacy of electrical and carbon dioxide stunning on insensitivity in slaughter pigs

    A. Velarde, L. Faucitano, M. Gispert, M.A. Oliver and A. Diestre

28. Screening method for the measurement of creatine kinase in porcine whole blood samples

    M. Tuomola, J. Vainio, E-R. Wirta and T. Lövgren

29. Influence of environmental temperature, transport distance and resting at the abattoir on post mortem chicken breast meat pH, R value, cooking losses and shear values

    M.C. Bressan and N.J. Beraquet

30. Effect of current frequency during water-bath stunning on turkey meat quality

    V. Santé, M.M.G. Le Pottier and X. Fernandez

Additional information

1. Plenary session

1. Analysis of rendering and hot water heat energy use in meat plants

   N.D. Amos

2. Meat storage and product safety

   R.G. Bell

3. Predictive microbiology: quality assurance tool or computer game?

   R.G. Bell, D.M. Phillips and R.J. Jones

4. Production systems and quality

   P.J. Buttery, J.M. Brameld, J.M. Dawson, P.L. Sensky, T. Parr, A.M. Salter, R.G. Bardsley, S.E. Richards, J.M.M. Harper and H.M.R. Greathead

5. Non-traditional refrigeration technologies for efficient meat processing

   T. Chadderton

6. Energy-efficient processing – plant organisation and logistics

   A.C. Cleland

7. A neurobiological basis for welfare assessment

   C.J. Cook

8. Energy metabolism in post mortem muscle

   C.C. Daly

9. When the glue comes unstuck

   E. Dransfield

10. Consumer acceptance of genetically engineered food

    L.J. Frewer

11. Meat, meat eating and vegetarianism

    N.G. Gregory

12. Risk analysis and international standards for meat hygiene

    S.C. Hathaway

13. Significance of connective tissue structure and content to meat quality: growth path and nutritional history

    G.S. Harper, P.G. Allingham and R.A. Hunter

14. Cold chain technology and the meat industry

    R.D. Heap

15. Intelligent robotics – automation in unstructured environments

    R. Jarvis

16. Meat, chemical residues, trade and human health

    W.T. Jolly

17. Prediction of meat quality

    A.H. Kirton

18. Modelling meat processing operations

    S.J. Lovatt

19. Consumer confidence and traceability

    K. Markey

20. Farm system modelling to enhance the efficiency of quality red-meat production from pasture

    D.G. McCall

21. Developing issues in consumer and sensory science

    H. MacFie

22. The role of science in the meat industry of the future

    G. Page

23. Consumer evaluations: cross-cultural issues

    J. Prescott

24. Animal ethics, social change and the meat industry

    B.E. Rollin

25. Growth production and meat

    R.D. Sainz and J.S. Cubbage

26. Meat coproduct processing: from the mundane to the exotic

    G. Slim

27. Processed meat products in a changing world

    J.E. Swan, M.M. Farouk, E.E. McBeth and G.C. De Manser

28. New Zealand and the world meat industry

    N.W. Taylor

29. Technologies to maximise the growth performance of pigs under commercial conditions

    E.J. Thornton and R.G. Campbell

30. Farm systems and the environment: pragmatic solutions to an ethical issue

    B. Thorrold

31. Waste minimisation in meat processing

    A.J. van Oostrom

2. Consumer issues

1. Sensory study of pig meat in five Nordic countries using the same methodology

   H. Agerhem, M. Pajari, L. Blümlein, T. Valdimarsdottir and C. Claudi-Magnussen

2. New products in disease-preventive diet

   L.V. Antipova, N.M. Ilyina and S.V. Rozhkov

3. Keeping quality of buffalo’s liver and kidney under marketing conditions

   A.H. Awad

4. Consistency of tenderness in New Zealand retail meat

   R. Bickerstaffe, C.E. Le Couteur and J.D. Morton

5. The effect of extended chilled storage in CO2 atmosphere on the odour and flavour of sheepmeat as assesses by sensory panel and an electronic nose

   T.J. Braggins and D.A. Frost

6. Efficient development and management of product specifications

   A. Evers and P. Sterrenburg

7. Eating quality and sensory acceptability of a new lean beef product

   A.E. Graafhuis and S.M. Scott

8. Nutrient composition of fed bison

   M.J. Marchello, M. Hadley, W.D. Slanger, D.B. Milne and J.A. Driskell

9. Quality aspects of meat products – conclusions from food monitoring program in Poland

   M.W. Obiedzinski, A. Borys, E. Bartnikowska, P. Janowski, B. Cieslak, A. Cozel, A. Wegrzyn, St. Grzeskiewicz and R. Karpinski

10. Influence of salt concentration in animal products on human health and safety

    A.M. Pearson, J.I. Gray, R.L. Dickson and T.R. Dutson

11. Manipulation of omega-3 fatty acids in lamb meat for health conscious consumers

    E.N. Ponnampalam, A.J. Sinclair, A.R. Egan, G.R. Trout and B.J. Leury

12. The effect of intramuscular fat percentage on the sensory evaluation of beef cooked by different methods to two degrees of doneness

    S.R. Rymill, J.M. Thompson and D.M. Ferguson

13. The influence of cattle breed on the sensory meat quality during ageing

    C. Sañudo, G.R. Nute, M.M. Campo, P. Alberti, A. Baker and J.L. Olleta

14. Sensory meat quality in light and medium weight lamb carcasses. Comparision between British and Spanish sensory panels

    C. Sañudo, G. Nute, M.M. Campo, G. Maria, A. Baker, I. Sierra, M. Enser and J.D. Wood

15. Consumer perceptions of the doneness of cooked steak

    S.M. Scott, C.E. Devine, T.L. Cummings and O.A. Young

16. The evaluation of the palatability on a dehydrated meat product – meat floss

    H.W. Ockerman and C-T. Li

3. Mechanisation and occupational, safety and health

1. The potential of low intensity radiation devices for carcass evaluation

   C.M. Bartle and R.G. Clarke

2. Three-dimensional modelling of carcass evaluation

   R.D. Clarke, H.L. Zhang and A. Pullan

3. Automated cutting of bovine carcass forequarters

   J-L. Damez, P. Salé and P. Tournayre

4. Sensors for automated cutting machines

   J-L. Damez and P. Tournayre

5. Objective measurement of beef meat color

   C. Denoyelle and S. Jabet

6. Prediction of lamb carcass yield using video image analysis

   D.L. Hopkins, N.M. Fogarty and B.A. MacDonald

7. Feasibility study using robotics for boning pork loins

   N. Lay, J. Neugebauer, R.D. Schraft, S. Herlevsen, K. Persson and L. Svensson

8. On-line measurement of the chemical lean content of manufacturing meat

   M. Loeffen, R. Clarke, P. Petch, M. Bartle and R. Kelly

9. Automating primal cutting of lamb carcasses

   D.M. Phillips and R.A. Wade

10. Advanced equipment in sheepmeat processing

    C. Roberts

11. Prediction of retail beef yield from video images using wavelet analysis and multivariate calibration

    C.R. Smith, S. Harden, J.M. Thompson, R. Murison and D.M. Ferguson

12. High speed robotic y-cutting of lamb carcasses

    R.G. Templer and T.H. Wichman

13. Meat cut classification

    H.L. Zhang and R.D. Clarke

4. Animal production

1. Description of the methodology used for the assessment of boar taint in EU Project Air 3 PL942482

   H. Agerhem and G. Dijksterhuis

2. Prediction of lean meat percentage in pigs using Tobec

   P. Allen and B. McGeehin

3. Effects of feed composition on chemical and sensory characteristics of pork loins during frozen storage

   E. Arnkværn and C.B. Lien

4. Influence of zeolite on scatole content of swine fat tissue

   M. Baltic, S. Raicevic and A. Drljacic

5. The influence of rearing systems on chisen characteristics of processed broiler carcasses

   S. Bogosavljevis-Boskovic, I. Gajic and Z. Gajic

6. The effect of Zilpaterol on feedlot performance, carcass quality usda quality grades and meat quality

   N.H. Casey, T.H. Montgomery and M.L. Scheltens

7. Effects of Zilpaterol and its withdrawal on carcass and meat quality of young steers

   N.H. Casey, E.C. Webb and J.L. Maritz

8. Carcass and meat properties of Brown, Holstein, Simmental, and Brown x Belgian Blue, Holstein x Belgian Blue bulls

   S. Cepin, S. Zgur and M. Cepon

9. Effect of age and nutrition on meat flavour of lean, heavy weight cryptorchid and wether lambs

   H.A. Channon, L.P. Thatcher and B.J. Leury

10. Effect of genotype, pre-slaughter handling and stunning method on carcass and meat quality of pigs

    H.A. Channon, A.M. Pengelly and R.D. Warner

11. Prediction of meat quality in live pigs from biopsy samples of M. longissimus dorsi

    K.S. Cheah, A.M. Cheah, J.S. Petersen and V.H. Nielsen

12. Relationship between meat quality attributes and animal performance or carcass composition in Belgian Blue double-muscled type bulls

    A. Clinquart, J.L. Hornick, C. Van Eenaeme, M. Diez and L. Istasse

13. Seasonal changes in the growth and calpain system of male red deer neck muscles

    P.M. Doppie, P.A. Speck, K. Singh and J.J. Bass

14. The effect of dietary magnesium aspartate supplementation and handling pre-slaughter on pork quality

    D.N. D’Sousa, R.D. Warner, B.J. Leury and F.R. Dunshea

15. The effect of handling pre-slaughter and carcass processing rate post-slaughter on pork quality

    D.N. D’Sousa, B.J. Leury, F.R. Dunshea and R.D. Warner

16. Activities of calpain, calpastatin, cathepsin B+L and cystatin in Danish landrace pigs anno 1976 and 1995

    P. Ertbjerg, S. Støier, L.M. Larsen and A.J. Moller

17. Growth study of sopravissana purebred and crossbred lambs

    S. Failla, S. Gigli, M. Iacurto and V. Bisegna

18. Breed differences in lamb intramuscular fat distribution

    P.T. Garcia, J.J. Casal, N.A. Pensel and D.A. Morales

19. Relationship between lamb muscle cholesterol and intramuscular fat content

    P.T. Garcia, N.A. Pensel and D.A. Morales

20. Effect of pig diet restriction on ham lipids

    P.T. Garcia, N.A. Pensel, C.A. Margaria, S. Pueyrredon and G. Durselen

21. Ecchymosis and meat quality following testosterone and cortisol exposure in prepubertally castrated fallow deer (Dama dama)

    S.P. Grogan, R.C. Mulley and M.R. Jones

22. Exercise, fasting and epinephrine administration – effects on muscle glycogen degradation in vivo in pig M. longissimus dorsi

    P. Henckel, A. Karlsson and J.S. Petersen

23. Evaluation of the frequency of RSE pork in Finnish slaughter pigs and its technological effects

    M. Honkavaara

24. Meat and carcass quality traits of lambs from terminal sires

    D.L. Hopkins, N.M. Fogarty and D.J. Menzies

25. Molecular distribution and fatty acid profiles of triacylglycerol isolated from M. longissimus and subcutaneous fat of heavy angus steers grown on two pasture types

    M. Itoh, C.B. Johnson, G.P. Cosgrove, M.G. Lambert and R.W. Purchas

26. The effect of pre-transport cattle management on stress, metabolism and carcass weight of bulls

    L.H. Jacobson and C.J. Cook

27. The effects of porcine somatotropin administration and gender on cooking properties and palatability attributes of pork muscle

    L.E. Jeremiah, A.L. Schaefer and G. Kruger

28. Fat deposition in the hindquarters of Brahman, Hereford and Brahman x Hereford steers

    E.R. Johnson, D.G. Taylor and L.M. Knott

29. The identification of Korean cattle beef, domestic Holstein beef and imported beef by random amplified polymorphic DNAs (RAPD) method

    J-O. Kang, S-J. Oh and C-J. Kim

30. Ultrasonic characterization of bovine muscles

    S.A.E. Karam, B. Buquet, P. Berge and J. Culioli

31. The relationship between fat colour and fatty acid composition in New Zealand grass fed beef

    T.W. Knight and A.F. Death

32. Do breed and season affect β-carotene and the fatty acid composition of muscle phospholipid in beef?

    Z.A. Kruk, A.E.O. Malau-Aduli, A.M. Thomson, B.D. Siebert, W.S. Pitchford and C.D.K. Bottema

33. Effect of animal age on cull cow beef tenderness

    N.T. Madsen

34. Differentiation of closely related deer meats by pcr analysis

    T. Matsunaka, K. Chikuni, R. Tanabe, S. Muroya and H. Nakai

35. Effect of dietary vitamin E supplementation for 4 weeks and 1 week before slaughter on colour and lipid stability during display in Japanese black steer beef

    M. Mitsumoto, S. Ozawa, T. Mitsuhashi and K. Koide

36. The USDA beef quality grading system B-maturity grade change

    C.A. Morris, J.W. Wise, K.E. Belk, R.R. Jones, G.C. Smith and H.C. Abraham

37. Bovine meat quality of three different genetic groups

    L. Muller and J.A.R. Ribeiro

38. Beef meat quality: influence of management system and age

    F. Nicastro, M. Capasso, T. Montano, C. Bracciaferri and L. Ronghino

39. How to desing a pig

    E.V. Olsen, M. Andersson and C. Fertin

40. The importance of farmer beliefs and attitudes to the deveplopment and adoption of new farm technologies: a case study

    T.G. Parminter

41. The effect of pig breeds on some characteristics of pork in Estonia

    M. Rei and V. Kirikall

42. Variability of depot fat composition in fattened cattle as influenced by dietary fats

    M.R.L. Scheeder, M.M. Casutt, D.A. Ossowski, F. Sutter and M. Kreuzer

43. The effects of spatial restriction and behavioural deprivation on meat quality in grain-fed veal calves

    S.L. Scott, S. Pommier, H. Lapierre, J. Rushen and A.M.B. de Passillé

44. Between and within mob variation in meat and fat colour of pasture finished steers

    D.R. Smith, P.D. Muir and N.B. Smith

45. Amplified enzyme immunoassay of Clenbuterol

    V.G. Spotorno, C.L. Melamed and J.G. Tezón

46. Genetic and phenotypic relationships between subpopulations of the bonsmara cattle

    P.E. Strydom and A. Kotzé

47. Influence of edible fats containing longchain polyunsaturated fatty acids on muscular lipids in fattened pigs

    V. Tsvetkova, G. Dimitrov and N. Michalkova

48. Development of an ultrasonic device in live pig classification

    P. Walstra and B. Hulsegge

49. Muscle fibre characteristics in growing beef cattle of different breeds in relation to meat quality

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

50. Levels of α-tocopherol in beef raised on New Zealand pastures

    J. West, O.A. Young, M.P. Agnew and T. Knight

51. An integrated approach for improving the quality of pasture fed beef

    D.R. Wright, C.J. Korte, D.R. Smith and P.D. Muir

52. Effects of growth factors on bovine myogenesis in vitro

    T. Yamaguchi, H. Kitazawa, H. Nishida, H. Ohtu, H. Nara, K. Ozutsumi, H. Aso, K. Watanabe and A. Suzuki

5. Processing of meat and co-products

1. Relationship between raw material quality and production yield of cooked hams manufactured without the use of phosphates

   M. Andersson, E.V. Olsen and A-B. Froestrup

2. Multifunctional additives “prima” for cooked sausages made with mechanically deboned poultry meat

   V.A. Andreenkov, L.V. Alekhina and E.A. Vaschuck

3. Perspectives of production of combined products with prolonged storage life

   L.V. Antipova, S.V. Rozhkov, A.A. Arhipenko and V.Y. Astanina

4. Utilization of Lactobacillus gasseri and Bifidobacterium bifidum for meat fermentation

   K. Arihara, M. Itoh and Y. Kondo

5. Physico-chemical and microbiological changes in ground meat during frozen storage

   H.A. Awad

6. Changes in sarcoplasmic and myofibrillar proteins during the processing of buffalo and chicken surimi

   A.S. Babji, Norhazila and W.S. Jassem

7. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers

   A.S. Babji, A.R. Alina, M.Y. Seri Chempaka, T. Sharmini, R. Basker and S.L. Yap

8. Effect of mild curing treatments on the microbial quality and mechanical properties of stored hog and sheep sausage casings

   W.A.M. Bakker, J.H. Houben and B. Krol

9. Cholesterol content and fatty acid composition in pork meat products manufactured in Poland

   E. Bartnikowska, M.W. Obiedzinski, A. Borys, B. Cieslak and St. Grzeskiewicz

10. Evaluation of comminution method and raw binder system on restructured beef

    J.A. Boles and P.J. Shand

11. Effect of transglutaminase on the functional and textural properties of chicken surimi

    M-T. Chen and D-C. Liu

12. Proteolysis of porcine muscle cured with Monascus purpureus as a starter culture

    M-T. Chen, Y-Y. Tseng and D-C. Liu

13. The effects of Tapioca starch and oat fibre on selected flavour volatiles of low-fat beef burgers

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

14. Effect of the degree of comminution on sensory and texture attributes of low fat beef burgers

    N. Dreeling, P. Allen and F. Butler

15. Rigor temperature and functional properties of electrically stimulated beef

    M.M. Farouk and J.E. Swan

16. Factors affecting protein functionality in frozen beef

    M.M. Farouk and J.E. Swan

17. Effect of rn- gene on cooking yield of pork in a model system in presence of phosphate

    C. Gariépy, D. Godbout, L. Riendeau and A. Houde

18. New scheme for selection of non-toxigenic Penicillium spp. Used for mould-ripened meat products

    M. Gareis, R. Rotheneder and W. Rödel

19. Change in characteristics of Chinese-style sausage caused by starter culture

    H-L. Guo and M-T. Chen

20. Vitamin E supplementation and salt addition and their effects on the oxidative stability and warmed-over flavour (WOF) of turkey patties

    F.M. Higgins, J.P. Kerry, A. Lynch, D.J. Buckley and P.A. Morrissey

21. Applications of cold set whey protein gelation in improving meat batters

    P. Hongsprabhas and S. Barbut

22. Effects of fat level, Tapioca starch and whey protein on frankfurters formulated with 5 and 12 % fat

    E. Hughes, A.M. Mullen and D.J. Troy

23. Influence of dietary fat source and vitamin E on quality of frozen pork meat products

    C. Jensen, L.H. Skibsted and G. Bertelsen

24. Comparison of between the stability of colour and shelf-life of meat sausage with combined low sodium nitrite and fermentation of lactic acid

    T.A. Jia

25. Histological methods and meat products quality evaluation

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

26. Multi-faceted approach to controlling lipid oxidation in cooked pork

    E.R. Kingston and F.J. Monahan

27. Some characteristics of exudates formed during simultaneous curing and massaging of pre-rigor and post-rigor pork meat

    T. Kocovski, D. Kepcija and I.D. Katanic

28. Degradation of myosin by cathepsin B. Comparision of native and oxidatively modified protein

    L. Kristensen, A.J. Møller and H.J. Andersen

29. Microbial stability of low fat and/or low salt meat products

    L. Leistner

30. Formalization of concepts about biological value of multicomponent foods with individual digestibility

    N.N. Lipatov, A.V. Zabello and A.B. Lisitsyn

31. Investigations of structural and functional changes of meat systems as treated with the enzymatic preparation pancreatin

    A.B. Lisitsyn, G.E. Limonov, R.A. Khromova, L.B. Smetanina, R.V. Ilukhina, S.S. Shevchenko, I.P. Nemchinova, S.I. Khvylya and V.I. Emelyanenko

32. Methodology for quantitative evaluation of food adequacy of meat raw materials and finished products

    A.B. Lisitsyn, N.N. Lipatov, A.I. Kosyrev and A.V. Zabello

33. Investigation of the influence of carbohydrate additives on processes of mass exchange in beef muscles during curing

    A.B. Lisitsyn, V.I. Lubchenko, G.P. Goroshko and A.A. Motovilina

34. Study of soy protein isolate, mustard and gluten used as fat replacers in pork meat balls

    D-C. Liu and M-T. Chen

35. Influence of salt concentration and salt ions on non-heme iron concentration and lipid oxidation in ground pork

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

36. The effects of added high gelling whey protein/carrageenan gels with tapioca starch on the eating quality and acceptability of low fat fresh pork sausages using response surface methodology

    P.H. Lyons, J.F. Kerry and D.J. Buckley

37. Whey as an adjunct for restructured ham

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

38. Effect of sodium lactate on the heat resistance of Listeria monocytogenes in a meat paste

    M.O. Masana, C.L. Melamed, J.A. Lasta and A.A. Silvestre

39. The effect of garlic on oxidative stability of frozen mechanically deboned turkey meat

    M. Mielnik, J. Mielknik, K. Solgaard and A. Nilsson

40. Substitution of glucono-delta-lactone in fermented sausage production

    P. Milica and M. Dordevic

41. Investigations of the potential use of lecithin in Yugoslavian meat products

    P. Milica, M. Dordevic and J. Panin

42. The effects of irradiation, storage time, and high and low oxygen transmission anaerobic packaging on raw and cooked sensory attributes and color of ground beef patties

    J.L. Montgomery, F.C. Parrish Jr., D.G. Olson and J.S. Dickson

43. A novel approach to investigating the influence of fat level on flavour release in frankfurters

    A.M. Mullen, E. Hughes and D.J. Troy

44. The colour stability of minced beef in high oxygen packs

    M.N. O’Grady, F.J. Monahan and P. Allen

45. Relationship between sensory, physical and chemical parameters of a Portuguese traditional sausage – “Alheira”

    L. Patarata, I. Judas, J.A. Silva, A. Esteves and C. Martins

46. Use of two Pediococcus strains isolated from sour vegetables as starters in dry sausage

    E. Petäjä and E. Puolanne

47. Kinetics of color formation during cooking of fine emulsion sausage

    G. Piette, R. Yves and C. Leblanc

48. Use of compositions of food additives in the manufacture of smoked meat products

    L.U. Prokofieva, V.A. Pankratov, V.A. Andreenkov and M.V. Dudin

49. The ageing rate of pork undergoing accelerated processing and temperature conditioning

    M.P. Rees, G.R. Trout and R.D. Warner

50. Hygienic production and distribution of mechanically recovered meat in European union

    C. Ring and V. Atanassova

51. Prediction of final yield (%) in bacon manufacturing using different physical and chemical measurements

    J.A. Rivera, R.E. Rust and C.L. Knipe

52. Problems prospects for use of starter cultures in production of traditionally non-fermented products

    M.A. Sidorov and T.S. Fofanova

53. The influence of pork muscle’s type and addition of pigment CCMP on the colour of meat emulsion coagulates

    M. Stevanovic, B. Zlender, V. Abram and U. Kumperger

54. Processed meat products for Asia

    J.E. Swan, E.E. McBeth and G.C. De Manser

55. Antioxidant activity of essential oil and oleoresin of black pepper from supercritical carbon dioxide and conventional extractions in ground pork

    N. Tipsrisukond, L. Fernando and A.D. Clarke

56. Creation of mechanical properties of formed pork ham. Physico-chemical processes involved

    I. Tyszkiewicz, M. Olkiewicz and A. Borys

57. Complex application of histological methods and image analysis in development of meat-vegetable puree type products for infants

    A.V. Ustinova, S.I. Khvylya, M.A. Aslanova, V.V. Avilov, T.G. Kuznetsova, E.N. Timin and A.A. Galkin

58. Evaluation of the activity of liquid starter culture (M. varians) using different carbohydrates

    V. Velikova and K. Boschkova

59. Stability of vacuum packed cooked fermented sausages with added BHA and BHT

    E.A. Yamada, N.J. Beraquet, H.K. Arima, N.F.deA. Silveira and I. Moreno

6. Processing of meat and co-products

1. Flavourings for meat industry on the base of natural essential oils

   V.A. Andreenkov, T.A. Misharina and I.B. Medvedeva

2. Perspective trends of secondary collagen containing raw materials processing in meat and poultry processing industry

   L.V. Antipova, I.A. Glotova, S.V. Polyanskih and V.K. Kurchaeva

3. Study of the process of acid hydrolysis of keratin-containing raw materials as a method for manufacture of food additives

   A.V. Berdutina, A.D. Nekludov, A.N. Ivankin, A.V. Osoka and B.S. Karpo

4. About wasteless processing of bones of slaughter animals

   M.L. Faivishevsky

5. Bones of slaughter animals – one of the sources for producing effective curative preparations

   R.V. Ilukhina, M.L. Faivishevsky, I.P. Nemchinova, E.Y. Kulikova, L.A. Minasyan and I.V. Isayeva

6. Study of the content of foreign inorganic ions in solutions of biologically active substances by method of ion chromatography

   A.N. Ivankin, A.D. Nekludov and B.S. Karpo

7. Feedstuffs as produced on the basis of inedible raw materials

   V.I. Ivashov, A.B. Lisitsyn, A.I. Snitsar, L.I. Stekolnikov, A.D. Nekludov, M.I. Baburina, A.N. Petrakova, G.I. Mosina and V.I. Shlyaeva

8. Composition for treatment of meat products casing

   Y.G. Kostenko, T.S. Shagova, G.I. Solodovnikova, M.V. Bibikova, A.M. Rybakova and I.A. Spiridonova

9. Phenomenology, principles and mathematical criteria for assessment of meat raw materials technological adequacy

   N.N. Lipatov and A.B. Lisitsyn

10. Use of food acids and their salts for production of protein protein-carbohydrate composition from modified connective tissue

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

11. Principles of prices formation for foodstuffs (meat industry products)

    N.F. Neburchilova and T.A. Marinina

12. Utilization of meat wastes by hydrolytic method for production of biologically active subtances for food, medicinal and microbiological purposes

    A.D. Nekludov, A.N. Ivankin and G.I. Mosina

13. End-point temperature control of meat meal dryers

    D.M. Phillips

14. Effect of grinding and extraction temperature on recovery and quality of fat from chicken skin

    G. Piette, M. Hundt, L. Jacques, J. Gagnon and Y. Eyyuboglu

15. A review of odour discharges and control in rendering and related activities

    R. Pilgrim

16. A continuous airless dryer for meat and bone meal

    G.B. Schou

17. Enzyme-assisted tallow fractionation: the potential for added-value production

    D.E. Stevenson and A. MacKenzie

18. Oxidative cleavage of oleic acid to produce added value products

    S. Turnwald

19. Functional properties of porcine blood globin treated with various discoloration methods

    J-H. Yang and C-W. Lin

7. Environmental issues

1. Baromembrane processes in solving ecological problems of meat processing plants

   L.N. Ananyeva, L.V. Antipova and A.A. Adashiek

2. Determination of phenol compounds in waste waters of meat processing production

   L.V. Antipova, L.N. Ananyeva and V.N. Danilov

3. Solving the environmental problems in production and processing of meat

   A.B. Lisitsyn, O.A. Stepanova, L.A. Kirikova and N.S. Tsarkova

4. Odour control using biofilters

   J. Luo and A. van Oostrom

5. Meat processing wastewater treatment in a sequencing batch reactor

   A. Slaney and A. van Oostrom

6. Activated sludge treatment options for treatment of meatworks wastewater

   W.S. Wakelin and C.J. Appleyard

7. Cold store frost heave – causes and solutions

   I.N. Connor

8. Energy efficient processing

1. The test for determination of the limit of chilling rapidity in beef carcasses

   K. Borzuta, A. Borys and H. Wichlacz

2. Using microwaves to detect the degree of freezing of individual meat cartons

   R. Kemp, T. Chadderton and P. Petch

3. Very fast chilling of beef

   B. O’Mahony, B.M. McKenna and R.L.J. Joseph

9. Meat quality

1. Collagen crosslink profile and meat texture in two beef muscles

   P. Berge, R. Kuypers and L.B. Kurth

2. End-point temperature and cooking loss of neck loin prepared in institutional catering

   I. Clausen, A. Lassen and B.E. Mikkelsen

3. Isolation and characterisation low molecular weight nitrogen fraction of beef

   B.M. Considine, E.E. O’Neill and P.L.H. MacSweeney

4. Electrical stunning and quality of chicken carcass and breast meat

   C.C. Contreras, N.J. Beraqet and M.S. Corrêa

5. The effect endogenous nitric oxide on tenderness changes of meat

   C.J. Cook, S.M. Scott and C.E. Devine

6. Tenderness of meat cooked from fresh, frozen and thawed states

   G.R. Ferrier and D.L. Hopkins

7. The effect of freezing and heating on changes of some sarcoplasmatic proteins of bovine M. longissimus dorsi

   L. Gasperlin, B. Zlender, V. Abram and S. Ketis

8. Tenderness in beef longissimus dorsi muscle of Hereford (H), Aberdeen angus (A) and Brahman-cross breed steers. The influence of post-mortem ageing

   C.B. Gonzalez, M.M. Gallinger, A.A. Pazos and J.A. Lasta

9. Intermuscular variaton in beef tenderness: association with calpains

   M.A. Ilian, M.P. Kent, J.D. Morton, C.E. Le Couteur and R. Bickerstaffe

10. Effects of backfat thickness and intramuscular fat % on color and drip loss of pork loin

    S-T. Joo and B-C. Kim

11. Purification and characterisation of calpastatin, μ- and m-calpains from beef

    S-T. Jiang, J-H. Wang, T. Chang and C-S. Chen

12. Post-mortem ageing of porcine M. longissimus dorsi from boars and gilts

    K.J. Kennedy, D.J. Troy, B. Lynch and D.J. Buckley

13. Studies on the thermal denaturation of free drip released from normal and PSE pork muscle

    C-J. Kim, C-H. Lee, J-O. Kang, E-S. Lee, M-S. Song and J-K. Cho

14. Monitoring the degree of frozen denaturation of bovine myosin and its subfragments by competitive indirect enzyme linked immunosorbent assay (Ci-ELISA)

    J. Lee, S. Kim, C. Kim and H. Shin

15. Functional and sensory attributes of high pH values in SM and LD of bull muscles during storage

    T. Lesiów and H.W. Ockerman

16. The relationship between variations in calpain system activity and postmortem rate of myofibre fragmentation is the same in both sheep and cattle

    M.B. McDonagh and V.H. Oddy

17. Cellularity and enzyme activity in adipose tissue from Angus, Hereford and Brahman crossbreeds produced in extensive grass system

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

18. Electronic nose as a potential method for measuring flavour characteristics of pork

    B.N. Nilsen, K. Aaby, K. Kvaal, E. Arnkvaern, L. Blümlein, E. Risvik and M.R. Ellekjaer

19. Lipid and cholesterol oxidation in α-tocopherol-supplemented chicken as affected by salt and carnosine

    L. O’Neill, K. Galvin, P.A. Morrissey and D.J. Buckley

20. Hydrodyne-treated beef: tenderness, rancidity, and microbial growth

    B.M. O’Rourke, C.R. Calkins, R.T. Rosario, M.B. Solomon and J.B. Long

21. Calpastatin as a candidate gene for sheep meat tenderness

    B.R. Palmer, N. Roberts, M.P. Kent, M.A. Ilian, C. Le Couteur, J. Morton, J.G.H. Hickford and R. Bickerstaffe

22. The effects of rigor temperature, electrical stimulation, storage duration and packaging systems on drip loss in beef

    S.R. Payne, C.J. Durham, S.M. Scott, N. Penney, R.G. Bell and C.E. Devine

23. Tenderness relationships between four raw and cooked beef muscles

    T.M. Plant, D.G. Taylor and J.S. Dhanda

24. Investigations into why beef of intermediate ultimate pH is often less tender

    R.W. Purchas and X. Yan

25. Are intermediate filament proteins involved in determining meat quality?

    P. Purslow, H. Morrison and M. Mielche

26. Effect of temperature conditioning and electrical stimulation on postmortem metabolism and tenderness of Hanwoo (korean native cattle)

    M.S. Rhee, Y-C. Ryu, S-T. Joo, K-C. Koh and B-C. Kim

27. Investigations on the relationship between malignant hyperthermia in pigs and the PSE-characteristics in pork

    F. Schwägele and K.O. Honikel

28. Time-intensity, electromyography and mechanical measurements of roast beef toughness, as influenced by cooking rate and degree of doneness

    E.M. Sheehan, F.M. Walsh, P.A. Morrissey and C.M. Delahunty

29. Relationship between physico-chemical measurements and veal meat tenderness during ageing

    J.A. Silva, L. Patarata, A. Esteves and C. Martins

30. Effect of pre-rigor temperature and muscle restraint on the biophysical properties of meat tenderness development

    N.J. Simmons, J.M. Cairney and C.C. Daly

31. The effect of low voltage stimulation on pH fall and meat tenderness in lambs

    N.J. Simmons, K.V. Gilbert and J.M. Cairney

32. The effects of the calpain proteolytic system on meat tenderisation rates in different ovine skeletal muscles

    K. Singh, P.M. Dobbie, N.J. Simmons, D. Duganzich and J.J. Bass

33. Hydrodyne-treated beef: tenderness and muscle ultrastructure

    M.B. Solomon, J.S. Eastridge, H. Zuckerman, J.B. Long and W. Johnson

34. Tenderization of beef muscle by injection of salts

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

35. The mechanism for tenderization of beef muscle caused by injection of salts

    J.M. Stevenson-Barry, R.G. Kauffman and M.L. Greaser

36. Influence of the chilling process on the quality of fresh pork

    S. Støier, M. Andersson and M. Oksama

37. The influence of different pH-courses during rigor development on beef tenderness

    N.M. Wahlgren, C.E. Devine and E. Tornberg

38. The influence of different temperature courses on real and simulated muscle shortening and beef tenderness

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

39. Investigations on the topographic distribution of the intramuscular fat (IMF) content and its relationship to sensory traits of the M. longissimus in swine

    M. Wicke, K. Heylen, S. Maak and G. Lengerken

40. Differences in poultry meat properties depending on species, muscle, and cooking method

    M. Wittmann and M. Kreuzer

41. Effect of cattle diet on some aspects of meat quality

    O.A. Young, C.C. Daly, A.E. Graafhuis and S.M. Moorhead

42. Volatile branched chain fatty acids in fat from two sheep breeds

    O.A. Young, M.P. Agnew and T.J. Fraser

10. Meat quality

1. Quantification of pyridinoline collagen crsslinks in semi-membranous muscle of pigs with different ages and weights by immunoassay

   B. Boutten, O. Braud, R. Calvert and J.L. Vendeuvre

2. Molecular location of Ehrlich Chromogen and pyridinoline cross-links in bovine perimysial collagen from two muscles

   H.L. Bruce and R. Kuypers

3. Effect of pasturing or vitamin E supplementation on colour and metmyoglobin formation in beef held under different packaging conditions

   E. Burkley, J.P. Kerry, M. O’Sullivan, D.J. Buckley and P.A. Morrissey

4. Electrical measurements as on-line meat quality indicators

   C.E. Byrne, D.J. Troy and D.J. Buckley

5. Near infrared spectroscopy as a meat quality indicator

   C.E. Byrne, D.J. Troy, G. Downey and D.J. Buckley

6. Anoxic packaging of retail cuts of pork

   A.M. Doherty, P. Allen and E. Isdell

7. Serum cholesterol as a predictor of intramuscular or subcutaneous lipids in steers

   P.T. Garcia, N.A. Pensel, D.A. Morales, C.A. Margaria and O. Rosso

8. Vitamin E improves case life of beef after storage in carbon dioxide

   G.G. Greer, S.D.M. Jones, W.M. Robertson and B.D. Dilts

9. The relationship between the colour stability and the formation of the metmyoglobin layer at the surface of beef, pork and venison muscles

   D.A. Gutzke, G.R. Trout, R. Graham and B.R. D’Arcy

10. Return to consciousness in slaughter pigs stunned with CO2

    S. Holst

11. The effect of modified atmospheres and oxygen scavengers on the colour stability of fresh beef

    E. Isdell, P. Allen, A. Doherty and F. Butler

12. Objective meat colour measurement

    A. Jelenak and R.D. Clarke

13. Development of a quality classification system for lamb carcasses

    L.E. Jeremiah

14. Tensile tests on perimysial connective tissue

    F. Larrouy, J. Lepetit, P. Berge and R. Fournier

15. Dietary supplementation with vitamin E and retail storage of beef meat

    I. Legrand, S. Jabet and M. Renerre

16. Instron-characteristics of anatomically separated muscles of meat raw materials

    A.B. Lisitsyn, N.N. Lipatov and A.I. Kosyrev

17. The relative importance of temperature, wavelength and intensity of light on the colour display life of fresh and aged beef cuts

    D.B. MacDougall and V.H. Powell

18. Elucidation of factors inducing changes in Mg-ATPase activity of myofibrils during meat conditioning

    M. Matsuishi and A. Okitani

19. Comparison of different types of low voltage electrical stimulation on tenderisation: interaction with stress and calpains

    J.D. Morton, R. Bickerstaffe, C.E. Le Couteur and G.M. Keeley

20. The effect of freezing rate on the ultrastructure of a small sample of normal pork

    T.M. Ngapo, I.H. Babare, K.L. Murphy, J. Reynolds and R.F. Mawson

21. The compined effects of freezing and thawing on the ultrastructure of a small sample of normal pork

    T.M. Ngapo, I.H. Babare, K.L. Murphy, J. Reynolds and R.F. Mawson

22. Accuracy of industrial methods for meat quality measurements

    E.V. Olsen

23. Nutritional and sensory characterization of Patagonian lamb

    PECOP Group (Grupo Promocion y Estudio de la Carne Ovina Patagonica)

24. Redos potential and pH in beef psoas major during long term refrigerated storage

    N.A. Pensel, D.A. Morales, H.R. Rodriguez, C.A. Margaria and J.A. Lasta

25. Interaction of electrical processes applied during slaughter and dressing with stimulation requirements

    P.E. Petch and K.V. Gilbert

26. Influence of pre-cook muscle temperature on the objective evaluation of meat quality

    M.G. Richardson, J.M. Thompson and D.M. Ferguson

27. Image analysis to quantify color deterioration on fresh retail beef

    T.P. Ringkob

28. Comparision of Volodkevich and modified Warner-Bratzler shear devices measuring differences in myofibrillar and connective tissue components of beef texture

    M.R.L. Scheeder, H. Hanneken, H. Gerhardy and D. Seidler

29. Manual and automatic electrical stunning of slaughter pigs with respect to some aspects of meat quality

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

30. Shelf life and colour stability of beef loin steaks packaged in a modified atmosphere with carbon monoxide

    O. Sørheim, H. Nissen and T. Nesbakken

31. The difference in the ratio of each myosin heavy chain isoform content among porcine skeletal muscles

    R. Tanabe, S. Muroya, K. Chikuni and H. Nakai

32. Sequence analysis of proteins extracted from bovine myofibrillar extracts during the ageing period

    D.J. Troy, T. Patyaryas, R. Tsitsilonis, P.P. Yialouris, V. Vazeou, A. Healy, S. Stoeva and W. Voelter

33. Glycolytic potential of RSE pork

    R.L.J.M. van Laack and B.G. Kauffman

34. Influence of swine breed on fatty acid composition of phospholipids in Longissimus muscle

    R.L.J.M. van Laack and E. Spencer

35. The usefulness of different traits for determination tissue components in beef carcasses

    H. Wichlacz, A. Borys, K. Grzeskowiak and K. Borzuta

36. Rapid determination of connective tissue content longissimus dorsi muscles by macroscopic fluorescence emission spectroscopy

    J.P. Wold, B. Egelandsdal and K. Kvaal

37. Estimation of endpoint temperature of cooked meat with multiple estimators

    L.L. Young, S.D. Senter and G.K. Searcy

11. Product safety

1. Polylactic acid as a decontamination agent for beef carcasses

   T. Ariyapitipun, E. Iannotti, T. Taylor and A.D. Clarke

2. Microbiological status of pig carcasses from slaughter houses in northern Germany

   V. Atanassova and C. Ring

3. Microbiological quality of minced beef in a partially hot boning model

   P. Berg, M. Leikvold and T. Sandberg

4. Direct isolation of plasmid-bearing virulent Yersinia enterocolitica from pork samples

   S. Bhaduri, B. Cottrell and A.J. Miller

5. Detection and enumeration of Pseudomonas in refrigerated beef by colony hybridization

   M. Bliffeld, H.R. Rodriguez, O.L. Rossetti, M.E. Sardoy and J.A. Lasta

6. Extension of shelf-life of fresh pork for the export market

   J.L. Bobbitt, S. Barlow, J. Isaac, P.R. Widders and K.J. Coates

7. Influence of type of carbohydrate on the nitrate reductase activity of selected micrococcal strains

   R.N. Borpuzari and T. Borpuzari

8. Monitoring shelf-life of meat and meat products by tti’s

   L.B.J. van Boxtel and P. Sterrenburg

9. Strain variability in Listeria monocytogenes with respect to pathogenicity after storage with no growth at refrigeration temperature

   S. Buncic and S.M. Avery

10. Australian national pig carcass and meat microbiology survey

    K. Coates, M. Groves, D. Hamilton, V. Kolega, M. Barton, S. Barlow, P. Widders and A. Pointon

11. Microbiological baseline survey of New Zealand bovine carcasses: a preliminary report

    R.L. Cook, S.C. Hathaway, J.C.L. Harrison and N.H. Armitage

12. Predicting E. coli growth on pork during retail display

    G.G. Greer, C.O. Gill and B.D. Dilts

13. Heat resistance of Escherichia coli O157:H7 in ground beef

    V.J. Juneja, P.G. Klein, B.S. Marmer and A.J. Miller

14. Studies on anti-mutagenicity of enzymatic hydrolyzed animal proteins (EHAPs) from livestock as revealed by the micronucleus test with ms/ae mice

    K. Nakade, N. Higashikuni, M. Numata, H. Komaba and T. Nakamura

15. Screening for cultures usable for biopreservation of meat products

    A.G. Larsen and T. Jacobsen

16. Multiple successive immunoprinting on cyanogen bromide-activated nitrocellulose membranes to detect antigens and allergens in meat products

    V. Leduc, B. Polack, J.L. Vendeuvre, G. Peltre, J.F. Huneau and C. Demeulemester

17. Validation of a generic HACCP plan for ovine slaughter and inverted dressing systems

    J.A. Lee, R.L. Cook and S.C. Hathaway

18. Lactobacillus alimentarius utilization for sausage biopreservation

    L.I.G. Milani, L.S. Boeira, L.S. Bessa, V. Melo and N.N. Terra

19. Enhanced thermal sensitivity of Listeria monocytogenes by cold shock

    A.J. Miller and B.S. Eblen

20. Microbiological quality of chilled beef carcasses in Northern Ireland: a baseline survey

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

21. Frequency of Yersinia enterocolitica 03 and Listeria monocytogenes on polished pig carcasses

    M. Rasmussen, H. Luthje and A.G. Larsen

22. Bacterial attachment in meat and meat related surfaces

    H.R. Rodriguez, H.W. Ockerman, A. Bolondi and J.A. Lasta

23. Curative and preventive meat products with radio-protection properties

    T.A. Rudintseva, A.B. Lisitsyn, A.F. Savchenko and L.M. Semenova

24. Effects of the cryogenic chilling of pork carcasses on the microbiological quality of the meat

    N.F.A. Silveira, M.P. Neto and E.T.F. Silveira

25. Serotyping and PCR assay of Campylobacter jejuni/coli strains isolated from pigs, poultry and humans in the Czech republic

    I. Steinhauserova, J. Smola and H. Stegnerova

26. HACCP in the meat industries: a practical, implementable interpretation

    F. Vandendriessche and A. Smedt

27. Effect of osmotic, alkaline, acid and thermal stresses on the growth and inhibition of Listeria monocytogenes

    C. Vasseur, L. Baverel, M. Hébraud and J. Labadie

28. Specificity of the IGE antibodies from allergic patients sensitive to meat products

    R. Yamada, J. Kurisaki, R. Shibata, Y. Takahata, F. Morimatsu and K. Mizumachi

29. Growth of E. coli 0157:H7 in ground meat and meat products

    P. Zeuthen, P.T. Larsen, D. Liberski and S. Qvist

Additional information

1. SAFETY OF MEAT

1. Survival of E. coli O157:H7 in Chinese-style sausage during the drying process

   C-F. Yu and C-C. Chou

2. E . coli O157:H7 in fermented meats

   G. Duffy, D. Rordan, J. Sheridan, R.C. Whiting and B. Shawn Eblen

3. The occurence of Listeria spp. in meat products in Czech republic

   I. Steinhauserava and. J. Smola

4. Listeria monocytogenes and hygienic quality of raw meat

   A. Esteves, C. Saravia, P. Ribeiro, L. Patarata and C. Martins

5. The occurence of Salmonella in a poultry abattoir and cutting-up enterprise and their differentiation by means of plasmid analysis

   V. Atanassova and C. Ring

6. Washing/sanitizing of pig trailers to reduce the incidence of Salmonella

   K.T. Rajkowski, S.A. Palumbo and A.J. Miller

7. Salmonella-PCR: Screen for microbiological safety

   C. ten Bosch, M. Havekes, F.K. Lücke, J. van der Plas and H. Hofstra

8. Growth and survival of Yersinia enterocolitica, Listeria monocytogenes and Staphylococcus aureus in brine and propylene glycol chiller conditions

   A.J. Miller, J.E. Call and B. Shawn Eblen

9. Q safe: meeting the challenge of food safety

   G.M. Browne, P.W. Merrell, M.W. Rickard and J.R. Wythes

10. Introducing HACCP insmall and medium sized meat industries

    S. Bredholt, A. Landås and P.M. Kjærnes

11. Identification of quarternary ammonium compound resistant staphylococci isolated from the food industry

    C. Finne, E. Heir, G. Sundheim and A. Holck

12. Evaluation of the performance of alternative preservatives to sulphur dioxide in fresh pork sausages

    A. Scannell, D.J. Buckley, C. Hill and E.K. Arendt

13. Comparision of the zone of inhibition and enumeration assays for evaluating the effectiveness of antimicrobial packaging films

    R.V. Orr, I.Y. Han, J.C. Acton and P.L. Dawson

14. Concentrations of copper, iron and zinc in livers and kidneys of calves in Switzerland

    H. Koch, O. Dafflon and H. Gobet

15. Cadmium in lives and kidneys of Icelandic lambs

    O. Reykdal, A. Thorlacius and G. Thorkelsson

16. Residues of mercury and arsenic in food of the animal origin in the Slovenia region

    K. Florjanc and P. Florjanc

17. Quantitation of polycyclic aromatic hydrocarbons (PAH) in fish, meat products, and cheese using high performance liquid chromatography

    H. Koch, O. Dafflon and J.O. Bosset

18. Therapeutic & prophylactic products for increasing an organism’s irradiation-resistance

    T.A. Rudintseva, A.B. Lisitsyn, A.F. Savchenko, N.G. Nechaeva and L.M. Semenova

19. Macrophage stimulating activity of meats and organs

    M. Miwa, K. Shibata, K. Nagayama and K. Aikawa

2. MUSCLE BIOLOGY AND BIOCHEMISTRY

1. Anti-fatigue effects of beef

   J-I. Wakamatsu, T. Nagao, M. Numata, T. Nakamura and M. Fujimako

2. Metabolic characteristics of Swiss large white M. longissimus dorsi of specific pH 24 values

   G.J.F. Seewer, P. Henckel and D. Schwörer

3. Mechanical characteristics of animal biomaterials in the quality parameter system for meat raw materials and meat products

   V.A. Andreencov and V.I. Ivashov

4. Possible way of studying the state of cytoskeleton proteins of muscles in native state with the view of elucidating their influence on meat toughness

   M.A. Borisova, A.B. Lisitsyn, R.A. Khromova, V.Z. Krakova and N.S. Loseva

5. Sarcomere lengths, Z-line widths and pH of Korean beef according to meat quality grades

   J-O. Kang, S-J. Oh, C-J. Kim and K-C. Koh

6. Changes in myofilament spacing and muscle quality traits in biopsy and post-mortem pig muscle

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

7. An ultrastructural observation on charquis, salted and intermediate moisture meat products

   T.M. Barreto Biscontini, M. Shimokomaki, S. Ferreira Oliveira and T.M. Tenorio Zorn

8. The role of of disulphide bonds in chicken breast muscle myosin gelation

   A. Smyth, D.M. Smith and E. O’Neill

9. Tenderness variation among loin steaks from heifers

   R.A. Field, R.A. Balasubramanian, R. McCormick, D. Hixon, M. Riley and W. Russell

10. Structural changes in the intramuscular connective tissue induced by fattening of beef cattle: Relation to tenderization of beef

    T. Nishimura, T. Ito, A. Hattori and K. Takahashi

11. A study on the biochemical composition of different bovine muscles

    M.E. Pedersen, K. Hannesson Eggen and V. Høst

12. Collagen traits and other meat properties in M. longissimus dorsi of brown bulls

    S. Zgur, S. Cepin and E. Zgubic

13. The effects of age on collagen crosslinks in ovine skin

    A. Sikes, J. Snowden and L. Kurth

14. Muscle fibre types of Chianina young bulls fed with two diets

    D. Matassino, P. Secchiari, M.C. Occidente and C.M.A. Barone

15. S-myotrophin, a novel muscle cell growth factor in porcine skeletal muscle

    T. Ito, T. Hayashi, K. Asahi, N. Tsuchida, K. Takeshita and S. Kawabata

16. Histochemical analyses of PSE porcine muscle fibres: unusual findings in fibre type distribution and enzymology

    M. Severini, A.R. Loschi and M. Trevisani

17. Effect of dietary protein and slaughter weight on skeletal muscle fibers of beef

    F. Nicastro and M. Madhat

3. COLOUR AND FAT STABILITY

1. Shelf-life extension and colour stabilization of beef packaged in a low O2 atmosphere containing CO: 1.- Loin steaks

   M. Luño, J.A. Beltran and P. Roncalés

2. Shelf-life extension and colour stabilization of beef packaged in a low O2 atmosphere containing CO: 2.- Ground meat

   M. Luño, J.A. Beltran and P. Roncalés

3. Meat colour of Danish landrace pigs anno 1973 and 1995. I. Growth performance traits and their relation to meat colour

   J. Søholm Petersen, N. Oksbjerg and P. Henckel

4. Meat colour of Danish landrace pigs anno 1973 and 1995. II. Colour stability of pork chops during chill storage

   D. Juncher, H. Andersen, L. Skibsted, L. Erichsen and G. Bertelsen

5. Influence of alginate and addition of lactic acid on colour changes of restructured beef during cold storage

   C.P. Baron, A.J. Møller and H.J. Andersen

6. Influence of formulation and final internal temperature on color properties of cooked beef patties

   B.W. Berry

7. Effect of oxygen scavengers and vitamin E supplementation on colour stability of map beef

   P. Allen, A.M. Doherty, D.J. Buckley, J. Kerry, M.N. O’Grady and F.J. Monahan

8. Effects of dietary vitamin E supplementation and post-slaughter addition of rosemary extract on oxidative stability of irradiated minced beef

   Z. Formanek, J.P. Kerry, K. Galven, D.J. Buckley and J. Farkas

9. Consumer panel evaluation of bulk pre-packaged pork retail cuts stored under O2 and CO2.

   E.M. Buys, E.J. Krüger, P.H. Heinze and G.L. Notjé

10. The effect of packaging on colour, oxidation and microbiological status of beef from vitamin E supplemented cattle

    J.P. Kerry, E. Burkley, M.G. O’Sullivan, A. Lynch, D.J. Buckley and P.A. Morrissey

11. Effect of dietary vitamin E supplementation on the quality of fresh and vacuum-packaged beef

    J.P. Kerry, A. Lynch, D.J. Buckley, P.A. Morrissey, F.J. Monahan and P.A. Allen

12. Meat colour from Pireenaica steers and heifers after vacuum packaging

    G. Lizaso, B. Hernandez, J. Chasco, K. Insausti, M.J. Beriain and A. Purroy

13. Inhibition of oxymyoglobin oxidation by vitamin E

    M.N. O’Grady, F.J. Monahan, M.T. Mooney, F. Butler, D.J. Buckley, J. Kerry, P. Allen and M.G. Keane

14. The effect of dietary vitamin E supplementation on the stability of oxidative and glycolytic pork muscles

    M.G. O’Sullivan, J.P. Kerry, D.J. Buckley, P.B. Lynch and P.A. Morrison

15. Effect of a proprietary oxygen absorber and packaging films on the colour of chilled beef and lamb packaged under a saturated carbon dioxide atmophere

    N. Penney

16. The use of CO2 atmosphere and an oxygen scavenger to prolong the shelf-life of beef

    M. Renerre, P. Gatellier, X. Roussel, A. Minard and M. Lapinte

17. Stability of myoglobin derivates under freezing conditions

    R. Sakata, T. Okayama, T. Oshida, H. Morita, Y. Nagata and K.O. Honikel

18. Effects of packaging gases on the colour of beef

    O. Sørheim, P. Lea, M. Gilde and H. Nissen

19. Changes in the antioxidant effects on myoglobin of high and low molecular weight fractions extracted from beef, pork and venison muscles after refrigerated display

    G. Trout, D. Gutzke and B. D’Arcy

20. Effect of measurement temperature and time of storage on fat colour of vacuum-packaged beef

    A. Yang, J. Kettls and R. Tume

21. Influence of pig meat quality in the role of microsomal fraction on the oxidative process

    C. Sárraga and J.A. Garcia-Regueiro

22. Modelling for controlling poultry sliced sausages lipid oxidation and discoloration by response surface methodology

    A.C. da Silva Barreto, E. Iouko Ida, R. Olivo, M. Shimokomaki and R.S. Ferreira da Silva

23. Development and distribution of thiobarbituric-acid reactive – substances in cooked, chill stored beef

    M.M. Mielche and J.C. Knudsen

24. “Stabiloton” decreases rancidity of marinated chicken breast

    M. Mielnik, K. Solgaard, P.M. Kjærnes and A. Nilsson

25. Malonaldehyde concentration in meats and some meat by-products according to the processing conditions

    A. Pizza, R. Spinelli and R. Pedrielli

26. Comparision of different systems on lipid and protein oxidation

    P. Gatellier, Y. Mercier and M. Renerre

27. Effect of dietary supplementation with alfa-tocopheryl acetate on the stability of low nitrite cooked turkey ham

    M.M. Walsh, D.J. Buckley, P.A. Morrissey, J.F. Kerry anf E.K. Arendt

4. ADVANCEMENTS IN PROCESS TECHNOLOGY

1. Cooking effect on chemical and physical quality of frozen Longissimus dorsi on lambs

   S. Failla, M. Lacurto, S. Gigli, M. Mormile, A. Bonanno and M. Alalbiso

2. Assessment of meat quality criteria by the slaughter and retail industry

   P. von Rohr, A. Hofer, D. Schwörer and N. Künzi

3. New applications for beef

   M.W.H. den Reijer, K.E. Baarda and E.J.C. Paardekooper

4. Variations of mechanical properties of the meat as a result of ultrasonic massaging

   Z. Dolatowski and D.M. Stasiak

5. Microwawe processing for cooked hams

   A.S. Barreto, M. Ferreira, J. Quakinin and A.M. Ribeiro

6. Gamma irradiation of natural pork casings

   M.J. Trigo, M.J. Fraqueza and A.S. Barreto

7. High pressure induced changes in myofibrillar fraction of pork muscle

   D. Drobisz-Kopydlowska

8. Effect of the intensive mechanical treatment on microstructural changes in muscle tissue

   A.B. Lisitsyn, N.A. Gorbunova, N.V. Nazarenko and S.I. Khvylia

9. The employment of radiofrequency in meat processing industry

   A. Pizza, R. Pedrielli, M. Busetto and M. Bocchi

10. Flavor characteristics of beef steaks from boneless bottom rounds injected with low salt-containing solution

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

11. Penetration of substances into muscle

    B. Kilic and R.G. Cassens

12. Rheologic characteristics of binding junctions in cured formed hams in relation to brine ionic strenght and tumbling distance

    M. Olkiewics and I. Tyszkiewicz

13. Influence of grinding, churning and cooking on adherence of higly injected ham to its cooking bag

    G. Piette, L. Ligneau, C. Leblanc, M. Marcotte and L. Deschênes

14. A line for bones defatting

    V.I. Ivanhov, A.I. Snitsar, M.V. Dudin and A.N. Yasakov

15. Effect of cooking method on sensory and texture attributes of low fat beefburgers

    N. Dreeling, P. Allen and F. Butler

16. Effects of freezing and tempering on collagen types III and IV in pork muscle

    S. Ekstedt, S. Kidman and A.M. Hermansson

17. Hot processing of pork: A comparision of the microbiological stability, processing yield and sensory analysis between hot- and cold-processed viennas

    H.N. Potgieter, G.L. Nortjé and P.H. Heinze

18. Effect of cooking time on chemical and rheological properties in the marinated and spiced pork shank

    H-L. Guo and M-T. Chen

5. MICROBIOLOGICAL SHELFLIFE

1. Effect of vacuum packaging on the hygienic and organoleptic quality of beef cuts

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

2. Microbiology and keeping quality of refrigerated vacuum packed beef kept for extended storage

   H.R. Rodríguez, M.P. Suárez Rebollo, A. Rivi and J.A. Lasta

3. Sensitivity of common meat spoilage bacteria to selected organic acids, fatty acids and essential oils

   B. Quattara, R. Simard, R.A. Holly, G. Piette and A. Begin

4. Extension of meat cuts shelf life by acid spraying of carcasses

   J.A. Silva and N.J. Beraquet

5. H2S production by strains of Lactobacillus sake: Growth conditions and plasmid content

   H. Nissen, I. Eidskrem and R.H. Dainty

6. Microbial aroma formation in packaged minced beef meat as influenced by atmosphere and storage temperature

   M. Blichmann Kemner, H-J. Sidel Nielsen, T. Larsen and A. Hundewadt Christensen

7. Isolation and identification of microbial strains from swollen package of meat products and spices in Taiwan

   D-C. Liu, M-T. Chen and Y-R. Yang

8. Microbial and retail life evaluation of PSE, normal and DFD pork under aerobic refrigeration

   L.C. Roseiro, M.J. Fraqueza and C. Santos

9. Growth of Brochothrix thermosphacta and Pseudomonas spp. on meat under various time versus temperature conditions

   P. Arinder and E. Borch

10. Control of proteolytic and lipolytic bacteria in comminuted beef

    N.R. Marriott, A.M. Ahmed, H.A. Abd El.Rhman, M.M.A. Yassein and J.R. Claus

11. Identification and quatification of contamination sources during the manufacture of minced beef in France

    D. Bastien

12. Spoilage potential of lactic acid bacteria on vacuum packed beef

    E. Borch and Y. Blixt

13. Effect of sorbic acid on shelf-life of refrigerated poultry cuts under fluctuating temperature regime

    R.N. Borpuzari and T. Borpuzari

14. Comparision of techniques to evaluate the bacteriological quality of pig carcass surfaces

    S.A. Palumbo, B. Shawn Elben, A.J. Miller and J.G. Phillips

15. Assessment of materials for microbiological sampling of carcasses

    K.A. Murray and R.H. Madden

16. Microbiological requirements of the EU-council directive for minced meat – actual results

    B. Schalch, H. Eisgruber and A. Stolle

17. Problems of microbiological standardization of meat and meat products in Slovenia

    P. Florjanc

6. COMPOSITION OF RAW MATERIALS (FATS)

1. Meat quality characteristics and fatty acids composition of triacylglycerols in out-of-season born lambs

   N. Alexandrova, V. Banskalieva, A. Angelov, I. Ivanov, S. Laleva and P. Slavova

2. Intramuscular lipids in grass-fed steers under different grain supplementation

   P.T. García, N.A. Pensel, C.A. Margaría, O. Rosso and P. Gómez

3. Fatty acid composition and thermal profiles of subcutaneous fat from steers under different dietary regimen

   P.T. García, S. Pueyrredon and N.A. Pensel

4. Lipids in veal muscles

   P.T. García and N.A. Pensel

5. Lipid composition of muscles and adipose tissue in pigs

   P. Hernández, J.L. Navarro and F. Toldrá

6. Cholesterol content of various meat species and its relation to fat content

   K.O. Honikel and W. Arneth

7. The effect of red clover silage on fatty acid composition and sensory quality of meat from Hampshire crosses with and without the RN-Allele

   L. Johansson, K. Lundström, A. Jonsäll and T. Lundh

8. Influence of dietary fishmeal and fat on fatty acid composition and eating quality of pigs

   R. Jonsdottir, G. Thorkelsson and G. Haraldsson

9. The possibility of increasing the amount of linolenic acid in the broiler meat

   G. Kralik, A. Petricevic, G. Kusec and Z. Skrtic

10. Effects of three diet trials on fatty acid composition of poultry meat

    Z. Lalic, M. Miric, I. Miletic, S. Sobajic and B. Djordjevic

11. Fatty acid composition of M. longissimus dorsi of different fat grades of Icelandic lamb

    G. Thorkelsson, Y. Bergquist, K. Lundström and R. Jonsdottir

12. Lipid composition of M. longissimus dorsi in fattened hybrid pigs

    V. Tsvetkova

13. Phospholipid and triglycerid fractions from pork muscle, as affected by dietary fat

    N. Warnants, M. van Oeckel and Ch.V. Boucqué

14. The effect of feeding calves hydrogenated rape oil on the composition of fatty acids in kidney fat

    H. Wichlacz and K. Borzuta

15. Pork meat quality: intramuscular fat and lipid backfat profile

    V. Granados, J. Pedauyé, D. Alvarez, S. Bañón and D. Garrido

7. NEW AND IMPROVED ANALYTICAL TECHNIQUES

1. Simplified methods of determining dissectional meatness

   W. Dimke, K. Borzuta and A. Borys

2. Young bull hind composition, its prediction using tobec and meat quality

   P. Allen and R.J. Fallon

3. Carcass grading using the autoFOM ultrasound system

   J. Brøndum and S.A. Jensen

4. Video imagine analysis (VIA) in evaluation of pig fresh thigh for cured ham production

   S. Gigli, D. Barchi, M.T. Pacchioli, P. Baldini, F. Palmia and G. Viano

5. Digitized image analysis for assessment of pork quality

   A.C. Murray

6. BBC-2 for objective beef carcass classification and prediction of carcass composition

   N.T. Madsen, H.H. Thodberg, T. Fiig and E. Ovesen

7. Evaluation of carcass and meat qualityon the slaughterline of pigs with fom device

   L. Petrovic, D. Manojlovic, N. Dzinic, E. Latkovska, J. Velemir and J. Adamovic

8. Measurement of remission in Musculus longissimus dorsi of pigs for slaughter

   E. Scharner, G. Domel, G, Schiefer and Th. Müller

9. An approach towards overcoming the problem of representative sample size with imaging spectroscopy

   J. Brøndum and H. Zappey

10. Express-method and device for meat and meat products quality evaluation

    T.V. Chizhikova, O.N. Zalomnova, Yu.V. Tatulov and V.A. Andreenkov

11. Measurement of components in ground beef by near-infrared spectroscopy

    C. Denoyelle, P. Cartier and D. Bastien

12. Determination of the amount of intramuscular fat in beef – A comparision of two spectroscopic techniques

    B. Egelandsdal, S. Neegaard, A. Sponnich, G. Enersen and K. Kvaal

13. Analysis of meat products (Frankfurter sausages) by NIT-spectrometry

    P. Freudenreich and E. Wagner

14. Confocal laser scanning microscopy – A non-distruptive technique to determine the microstructure in meat and meat products

    S. Kidman, K. Nilsson and A-M. Hermansson

15. Use of image analysis to visually assess the colour of cured meat products

    G.J-P. Piette, J.R. Fortin, L. Hok and N.C. Durand

16. Image analysis to measure color changes in fresh retail beef steaks

    T.P. Ringkob

17. Detecting previous frozen beef by near infrared spectroscopy

    K. Thyholt and T. Isaksson

18. Analysis of ground beef, on-line, at a meat grinder

    G. Tøgersen, B. Narum Nilsen, K.I. Hildrum, R.P. Hammond and T. Isaksson

19. How do consumers judge meat tenderness? Factors affecting sensory assessment

    W.E. Brown, D. Braxton, K. Langley and S. Marie

20. Interpretation of sensorial evaluation of Iberian ham by rasch model

    C. García, J. Ruiz, L. Martin, R. Cava, J.F. Tejeda and P. Alvarez

21. Preferences of German pork consumers – a conjoint analysis

    K. Bruun Rasmussen, C. Fertin and M. Andersson

22. Texture properties of ten beef muscles to be marketed as steaks

    M.R.L. Scheeder and H-J. Langholz

23. Texture measurements of sausages with different dairy ingredients

    P. Baardseth, M.R. Ellekjær, B. Egelandsdal and T. Næs

24. A new representation of multidimensional salami data using the biplot graphical display

    C. Feiss, A. Prabucki, C. Wenk and R. Amadó

25. A continuous method for measuring calpain activity

    S-T. Jiang, J-H. Wang and C-S. Chen

26. Predicting water-holding capacity in post-rigor pork

    R.G. Kauffman, J.M. Norman, S. Gunasekaran, R. van Laack, S. Lee and T. Toliver

27. New method for determination of drip loss in pork muscles

    A.J. Rasmussen and M. Andersson

28. Determination of 5 α-androst-16-en-3-one concentrations in boar serum and fat using time-resolved fluoroimmunoassay

    M. Tuomola, R. Harpio, P. Koivikko, H. Mikola and T. Lövgren

29. Determination of skatole and indole levels in pig serum, subcutaneous fat and submaxillary salivary glands

    M. Tuomola, M. Vahva and H. Kallio

8. COMPOSITION OF RAW MATERIALS

1. Meat quality in two genetic groups of pigs with RYR1 and RN-genes

   W. Przybylski, M. Kocwin-Podsiadla, J. Kuryl and G. Monin

2. On some cahracteristics of pork from progeny of different Estonian large white breed boars

   M. Rei and V. Kirikall

3. Meat quality in four muscles of hypertrophied piemontese and belgian blue and white young bulls

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

4. ‘Adin’ – a traditional smoke-dried meat product of Arunchal Pradesh

   R.N. Borpuzari, M. Hazarika and T. Borpuzari

5. Pork production and consumption in Sub-Sahara Africa: The case of Ghana

   A. Reynolds Barnes

6. The influence of sex (entire males and females) on pork growth, carcass and eating quality characteristics

   P.J. Blanchard, M. Ellis, C.C. Warkup, J.P. Chadwick and M.B. Willis

7. Quality parameters of pig longissimus dorsi muscle as affected by slaughter weight and breed

   M. Candek-Potokar, B. Zlender and M. Bonneau

8. Androstenone and skatole levels in South African pigs as influenced by sex type, season, stocking density and diet

   C.M. Potgieter, P.H. Heinze, J. Anderson, J. Viljoen, J.D. Snyman, R. Greebe, J. Krüger and D. Sereto

9. Influence of sex type, HM gene and diet on various pork quality characteristics

   P.H. Heinze, C.M. Potgieter, J. Anderson, D.J. Snyman, I.B. Zondagh, J.I.I. Illsley, D. Visser and M.C. Britz

10. Chemical, physical and structural characteristics of pork loins from four quality groups

    C-J. Kim, E.S. Lee, S.T. Joo, B.C. Kim, J.O. Kang, R.G. Kauffman, I.J. Yoo, W.S. Ko and D.Y. Choi

11. Microstructure of M. longissimus lumborum in crossbreed pigs of different genetic groups

    D. Klosowska, B. Klosowski, M. Kocwin-Podsiadla, W. Przybylski and G. Elminowska-Wenda

12. The effect of ante-mortem treatment on blood parameters and carcass damage and its relationship with pig meat quality

    M.A. Oliver, C. Coll, L. Faucitano, M. Gispert and A. Diestre

13. Effects of green tea grounds on pig production and meat quality

    T. Oshida, R. Sakata, T. Fukuyasu, K. Yamauchi, Y. Nakai, K. Horiguchi and S. Sakanaka

14. Improvement of the method of desinging biological value of foodstuffs

    N.N. Lipatov, A.B. Lisitsyn and S.B. Yudina

15. Food and genetic structures

    A.B. Lisitsyn, A.D. Durnev, A.V. Oreshenko and L.S. Tyurina

16. Experimentally evaluated specific effect of the medicinal preparation made of animal raw material

    A.B. Lisitsyn R.V. Iliukhina, E.U. Kulikova, I.P. Nemchinova, L.A. Minasian and I.V. Isayeva

17. Drip losses in meat of young bulls

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

18. The isolation of growth hormone gene from Egyptian cattle

    S. El-Fiky and E. El-Nahass

19. Comparision of carcass composition and meat quality between white-blue Belgian and black pied bulls

    B. Ender, H-J. Papstein, G. Nürnberg and M. Gabel

20. Physical, chemical and sensory properties of yellow cattle beef as compared with other breeds

    H-L. Guo, M-T. Chen and G-F. Lee

21. Investigations of amino acid composition of cattle muscles

    A.B. Lisitsyn, A.D. Nekludov, A.N. Ivankin, G.I. Mosina, A.N. Petrakova and B.S. Carpo

22. Vegetable supplement to beef: Minerals

    Z. Simkeviciene, D. Kazemekaityte and R. Masteikiene

23. Influence of carcass weight on the quality of light lamb meat

    S. Hernando, J. Rovira and I. Jaime

24. The present state and prospect of meat industry in China

    A.J. Tian

9. INGREDIENTS AND ADDITIVES

1. Tenchnological aspects of the enzymatic treatment of the meat and poultry processing industry collagen containing raw material

   L.V. Antipova, I.A. Glotova, E. Dolgopolova and V.K. Kurchaeva

2. Impact of collagenous preparate on selected technological indices of comminuted, scalded sausages

   Z. Pietrasik, Z. Duda and E. Lisowska

3. Bovine corium collagen as an ingredient to improve textural properties of Surimi Gels

   A.T. Miller

4. Quality characteristics of sausage made from muscles originating from different fibre types

   C. Muyanja, B. Egelandsdal, M. Mielnik and T. Høyem

5. Residual nitrite, nitrate and ascorbates in cured meat

   R.G. Cassens

6. Composition of liver pates. I Determination of trans fatty acids, nitrates and nitrites

   O. Pinho, M. Beatriz, P.P. Oliveira, I.M.P.L.O. Ferreira and M.A. Ferreira

7. Comparison of water retention and colour of meat treated with various salts and different pH value

   B. Grzes, E. Pospiech and D. Stefanska

8. The influence of some agents on diffusion of nitrites in pork meat cured by injection

   B. Klossowska and S. Tyszkiewicz

9. Effect of lactic acid treatment on bind and cooking loss in restructures beef

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

10. Incorporation of apple fibre to low – and high fat beef burgers

    J. Carballo, P. Fernandez and F.J. Colmenero

11. The effects of varying levels of tapioca starch, oat fibre and whey protein on the eating quality of low fat beefburgers

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

12. Effects of carrageenan and oat fibre on the quality and flavour of low-fat frankfurters

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

13. Cryoprotectants in frozen meat characteristic of sweet taste

    J. Komosa, A. Tomaniak and I. Tyszkiewicz

14. Some properties of Bologna type sausage influenced by the polysaccharide-protein fat replacer

    I. Senik and M. Olkiewicz

15. Influence of low fat content on texture of cooked sausages

    M. Ordóñez, J. Rovira and I. Jaime

16. The behaviour of the carrageenans in the yield improvement of the “cook-in” ham

    J. Udaeta, N. Nascimento Terra, C.R. Valente and L. de Marsillac Terra

17. Comparision of rheological, thermal properties and SDS-page behaviour of different protein sources

    M-T. Chen, S-M. Wei and D-C. Liu

18. Effects of non meat protein/polysaccharide blends on the gelation of exudates from reformed cured meats

    J.F. Kerry, N. Berney, E. O’Neill and D.J. Buckley

19. Effect of toasted soybean on some quality characteristics of pork meat

    E.T. Facco Silveira, M.P. Moura, A.M.O. Rauen-Miguel, I.M.P. Sordi and M. Gobette

20. Evaluation of some emulsifying agents in processing of Egyptian frankfurter

    S. El-Magoli, S.H. Abu-Riia, Y.A. El-Shattory and M.G. Megahed

21. The effect of pre-rigor application of sodium bicarbonate on the quality of pork

    R.L.J.M. van Laack, R.G. Kauffman, S. Lee, E. Pospiech and M.L. Greaser

22. Effect of various salts on appearance of myosin and alfa-actinin in centrifugal drip of meat

    B. Grzes, E. Pospiech, M.L. Greaser, P.E. Mozdziak and A.A. Sosnicki

10. MEAT TENDERNESS AND STRUCTURE

1. Susceptibility of individual beef carcasses to toughening by different chilling regimes

   K.E. Bekken, J. Berg, T. Frøystein and K.I. Hildrum

2. Effects of injection of calcium as a lactate salt on tenderness and flavour of beef

   F. Got, S. Rousset-Akrim, M.C. Bayle and J. Culioli

3. The effects of rigor temperature on shortening and meat tenderness

   C.E. Devine, N. Magnus Wahlgren and E. Tornberg

4. Relationship between rate of pH-fall and time of deboning on veal meat quality

   R.E. Klont, V. Barnier, F.J.M. Smulders and G. Eikelenboom

5. Low voltage electrical stimulation: Effects on beef quality

   G.L.D. Feijo and L. Müller

6. Investigations on the cause for the PSE-syndrome – comparative studies on glycolytic enzymes from PSE- and normal pig muscles

   F. Schwägele and K-O. Honikel

7. Biochemical indicators of meat quality

   J. Colgan, D.J. Troy and F.J. Monaghan

8. The relationship between pH and the electrical properties of bovine M. longissimus dorsi

   C.E. Byrne and D.J. Troy

9. Effects of pithing on pH and ATP-related compounds of beef muscle

   A. Watanabe, E. Tsuneishi and Y. Takimoto

10. Electrical stimulation of lamb carcasses

    F.D. Shaw, I.J. Eustace and R.D. Warner

11. Mechanism of the increase of free amino acids during the storage of meats

    T. Nishimura, M.R. Rhyu, T. Tajima and H. Kato

12. The effect of pre-rigor holding temperature on calpain and calpastatin activity and meat tenderness

    N.J. Simmons, K. Singh, P.M. Dobbie and C.E. Devine

13. Effect of growth path on the calpain system and shear force in Angus steers

    B.C. Thomson, P.M. Dobbie, J.J. Bass, K. Singh and P.D. Muir

14. Endogenous muscle characteristics related to meat toughness

    F. Zamora, C. Tassy, J. Canisstro, J. Lepetit, A. Lebert, E. Dransfield and A. Ouali

15. Interaction of pre-slaughter stress and low voltage alectrical stimulation on muscle proteolytic enzymes and meat tenderness of lambs

    R. Bickerstaffe, J.D. Morton, C.C. Daly and G.M. Keeley

16. Meat texture assessment by rheology, sensory analysis and electromyography (EMG)

    C. Mathoniere, L. Mioche and J. Culioli

17. Impedance module and pH value in the quality evaluation of breast muscles of broilers

    G. Kralik, A. Petricevic, G. Kusec and Z. Skrtic

18. Evaluation of muscle glycogen level ante- and post mortem and pH post mortem as a predictors of beef meat quality

    R. Lahucky, O. Palanska, J. Mojto and K. Zaujec

19. Early post-rigor classification of beef meat on level of tenderisation

    J. Lepetit, C. Hamel, J. Canistro, F. Bardag and A. Kerkeb

20. Mechanical characteristics of single muscle fibres versus groups of muscle fibres from raw and cooked porcine longissimus muscle

    M.E.T. Willems and P. Purslow

21. Ageing of beef studied by using different instrumental techniques and sensory tenderness

    N.M. Wahlgren and E. Tornberg

11. ANIMAL WELFARE AND SLAUGHTER TECHNOLOGY

1. Influence of different housing systems on carcass and meat quality in youn bulls

   L. Ramsgaard Jensen and M. Oksama

2. The effect of outdoor-rearing and breed-cross on carcass composition and technological meat quality in pigs

   A-C. Enfält, A. Ivarsson, K. Lundström, I. Hansson and N. Lundeheim

3. Effect of ante mortem treatment in transport and lairage mortality in commercial pig abattoirs

   M. Gispert, M.D. Guardia, M.A. Oliver and A. Diestre

4. Influence of lairage temperature and time on postural attitude of pigs

   L.C. Roseiro, C.A. Santosa, M.J. Fraqueza, J. Almeida, E. Matias and L. Sardinha

5. Development of a flexible automatized system for livestock processing

   V.I. Ivanhov, Yu.A. Ivashkin and I.I. Protopopov

6. Carcase and offal condemnations in Irish export slaughterhouses (1989-1994)

   C. Lawler

7. Temperature development in carcasses with different slaughter processes

   H. Maribo

8. The effect of depelting with air inflation on the appearance and microbiology of lamb carcasses

   M. Trevisani, B.T. Cenci Goga, A.R. Loschi and M. Severini

9. Broiler meat quality characteristics depending on the way of rearing

   S. Bogosavljevic-Boskovic, I. Gajic and Zi. Gajic

10. Comparision of characteristic components from chickens of different genotype kept in “intensive” and “extensive” farming system

    E. Dworschák, S. Latif, A. Lugasi, É. Barna, A. Gergely, P. Czuczy, J. Hóvári, M. Kontraszti, K. Nezlényi and I. Bodó

11. Air pressure stunning of broilers – changes in the spontaneous electroencephalogram, immobilisation and haemorrhaging aspects

    S. Hillebrand, C. Pieterse and B. Lambooy

12. FERMENTED MEAT PRODUCTS I

1. Fermentation of whole muscle meats

   D.E. Gleeson, R.G. Leuschener, G. Schwarz and E. Arendt

2. Utilisation of Inobuta (pig crossbred with wild boar) meat for fermented sausage

   T. Fujii and K. Arihara

3. Effect of savory on some changes of raw sausage ripening

   M. Milanovic-Stevanovic, I. Vukovic, T. Kocovski, K. Markovic, Z. Tatalovic and J. Mrdanov

4. Effect of elevated ripening temperatures on the chemical changes during successive ageing periods of Iberian ham

   L. Martin, J.J. Cordoba, C. García, M.L. Timon, J. Florencio Tejeda and J. Ventanas

5. Effect of spirit-wine compositions and carbohydrate components on physical, chemical and biochemical indices of smoked dry sausages

   A.B. Lisitsyn, V.I. Liubchenko, G.P. Goroshko and T.N. Korshunova

6. Changes of lipid fractions during the processing and maturing of the “Uzice Beef Prshuta” traditional meat product

   R. Radovanovic, P. Bojovic and M. Bastic

7. Immunolocalisation of myofibrillar proteins in dry sausages: Selection of suitable antisera against actin and myosin

   B. J van’t Hooft, H.P.M. van Laarhoven, G. Wijngaards and J. Bruyntjes

8. “Lomo enbuchado”: Colour evolution during the salting-seasoning stage

   E. Sanchez-Rodriguez, J.A. Pérez-Alvarez, M.A. Gago-Gago, J. Fernández-López, M.J. Pagán-Moreno and V. Aranda-Catalá

9. Paprika effects on lightness (L*) in a “Chorizo” model system during the mixing-resting stage

   M. Garcia-Marcos, M.R. Rosmini, J.A. Pérez-Alvarez, J. Fernández-López, M.J. Pagán-Moreno and V. Aranda-Catalá

10. Nitrosyl myoglobin formation by the action of Lactobacillus fermentum

    H. Morita, R. Sakata and Y. Nagata

11. Curing agents effects on lightness in a dry-cured sausage model system during the mixing-resting stage

    M.L. Garcia-Marcos, M.R. Rosmini, J.A. Perez-Alvarez, M.A. Gago-Gago, F. López-Santoveña and V. Arande-Catalá

12. Examination of cathepsins B, L and S activities in carso dry-cured ham, dried in natural and controlled atmospheres

    I. Kastelic, B. Zlender, V. Puizdar and V. Turk

13. Activity of aminopeptidase B in cured meat products

    F. Toldrá, M. Flores and M-C. Aristoy

14. Formation of peptides in Italian dry-cured ham during processing

    J. Hansen-Møller, L. Hinrichsen and T. Jacobsen

15. M-calpain contribution to dry-curing process

    C.M. Rosell and F. Toldrá

16. Differentiation of Iberian hams from Iberian and Iberian x Duroc pigs by analysis of volatile aldehydes

    T. Antequera Rojas, L. Martín, J. Ruiz, R. Cava, L. Timón and J. Ventenas

17. Odd-numbered chain fatty acids content of Iberian pigs as affected by fed composition

    J. Ruiz, C. López-Bote, T. Antequera, J.F. Tejeda, M.L. Timón and R. Cava

18. Rapid characterization of dry-cured ham by Curie-point pyrolysis mass-spectrometry

    G. Vernat and J.L. Berdagué

19. Determination of aroma compounds using cryofocusing

    H-J. Seidel Nielsen, M. Blichmann Kemner and A. Hundewadt Christensen

20. Aroma volatile molecules of mortadella

    A. Meynier, G. Gandermer, E. Novelli, R. Chizzolini and E. Zanardi

21. Utilization of probiotic lactic acid bacteria for meat products

    K. Arihara, H. Ota, M. Itoh, Y. Kondo, T. Sameshima, H. Ymanaka, M. Akimoto, S. Kanai and T. Miki

13. VERY FAST CHILLING OF MEAT

1. Exploratory experiments on very fast chilling of beef muscle: A survey of results with conclusions

   D. Demeyer, D. Steen and E. Claeys

2. The use of ultra-rapid chilling and electrical stimulation on lamb carcasses

   B. Mc Geehin, J.J. Sheridan and F. Butler

3. Very fast chilling of beef sternomandibularis muscle

   A.A. Taylor, R.I. Richardson and A.M. Perry

4. The effect of rapid chilling on pork quality in the Netherlands

   R.L.J.M. van Laack and F.J.M. Smulders

5. The effects of inducing a very fast chilling regime on the beef M. longissimus dorsi mediated through brine immersion

   C.D. White, D.J. Troy and B. McKenna

14. FERMENTED MEAT PRODUCTS II

1. Microbial qoality of low-fat bologna sausages during processing and chilling storage

   A.V. Carrascosa, F. Jiménez-Colmenero, P. Fernández and J. Carballo

2. Isolation and characterization of lactic acid bacteria from traditional Spanish dry fermented sausage (“Chorizo”)

   E.M. Santos, C. González-Fernández, I. Jaime and J. Rovira

3. Sucuk: Some chemical and microbiological characteristics and lactic acid bacteria having antimicrobial activity

   A.H. Con and H.Y. Gökalp

4. Bacteriocinogenic lactobacilli in the fermentation of raw sausages

   L. Kröckel

5. Usability of some starter microbial mixtures for improving the quality of “Polish” type raw sausage

   J. Pyrcz, W. Uchman, P. Konieczny and K. Krysztofiak

6. Use of starter cultures in dry-fermented sausage (“chorizo”) and their influence on the sensory properties

   C. Gonzáles-Fernández, E.M. Santos, I. Jaime and J. Rovira

7. Lipolysis in meat model systems

   P.M. Kenneally, R.G. Leuschner and E.K. Arendt

8. Bacterial lipolysis by Staphylococcus xylosus compared to endogenous lipolysis in meat-fat mixtures of beef or pork

   G. Johansson

9. Proteolytic activity of staphylococci and lactobacilli strains isolated from dry-fermented sausages

   Y. Sanz, F. Toldrá and R. Vila

10. A descriptive sensory profile of dry fermented sausages, ripened with the addition of a bacterial proteinase

    B.F. Hagen, H. Blom, H. Næs, L. Blümlein and M. Rødbotten

11. Effect of some factors on the production of esters by staphylococci

    R. Talon, C. Chastagnac, L. Vergnais, M.C. Montel and J.L. Berdagué

12. Volatiles produced by Staphylococcus xylosus growing in sausage minces

    L.H. Stahnke

13. Microbial flavour formation in a cured pork model system

    S. Bonne Pedersen and L. Hinrichsen

14. Evaluation of three agar media to detect histamine and tyramine forming bacteria in ripened sausages

    A.X. Roig-Sagues, M. Hernandez-Herrero, E.I. Lopez-Sabater, J.J. Rodrigues-Jeres and M.T. Mora-Ventura

15. Microbial methods for the detection of micro-organisms forming biogenic amines

    P. Paulsen, M. Kordesch, E. Schopf and F. Bauer

16. Screening of microbial strains producing amines and isolated from meat products

    F. Masson, L. Eclache, T. Compte, R. Talon and M.C. Montel

17. Intercomparison study: biogenic amines in dry sausages

    S. Eerola and K. Molly

18. The influence of a starter culture on the amine formation capability of an amine-positive lactobacillus strain

    S. Eerola and A. Roig Saguès

19. Formation of biogenic amines in fresh meat packed in oxygen permeable foil

    F. Bauer, D. Pölzelberger, E. Hellewig and P. Paulsen

15. NEW ANIMAL FOODS

1. Sensory and physico-chemical properties of meat from horses of different age groups

   P-A. Dufey

2. Some characteristics of the meat quality of the red deer (Cervus elaphus elaphus L.)

   L. Bastic, S. Saicic, M. Bastic, M. Baltic and M. Perovic

3. Meat quality by keeping fallow deer within an enclosure

   G. Domel and E. Scharner

4. Organic meat production in the United States

   D.M. Kinsman and J.A. Dunn

5. Differences between sexes in nutritional and technological quality of meat from free-living fallow deer

   J. Mojto, V. Kartusek and O. Palanská

6. On the hygiene status of bagged roe deer from the Federal Republic of Germany

   C. Ring and V. Atanassova

7. The rheological properties of roasted muscles from force fattened ducks

   T. Skrabka-Blotnicka, J. Woloszyn and E. Przysiezna

8. Morphometric characteristics, processing yields and flesh composition of three species of cultured sturgeon

   A. Badiani and M. Manfredini

9. Experimental condition for optimal tendersation of squid with exogenous proteases

   J.A. Melendo, J.A. Beltran and P. Roncalés

10. Tenderisation of squid rings with bromelain and a crude spleen extract

    J.A. Melendo, J.A. Beltran and P. Roncalés

11. The dressing percentage as affected by different feed formulations on four and eight months rainbow trout

    T. Lesiow, H.W. Ockerman, K. Dabrowski and J-H. Cheng

12. Slaughtering performance of C. gariepinus and I. punctatus and modifications of fillets stored at different temperatures

    M. Wittmann

13. Carcass and meat quality of Clarias gariepinus and Ictalurus punctatus fed diets with different protein content

    M. Wittmann, C. Preu and B. Tober

14. Simple method for detection of soy products in minced meat and frozene produced in Egypt

    A.I. Abdel-Gawwad, T.S. Mahrous and N.S. Erian

15. Species identification of meat mixtures by isoelectric focusing and multivariate data analysis

    H.J. Skarpeid, V. Høst, K. Kvaal, K.I. Hildrum and T. Næs

16. New animal feed

    M. Faivishevsky

17. Designing of composition and properties of antianemic products with high protein content for children

    A.V. Ustinova, E.G. Bobrikova, N.E. Belyakina, N.V. Lubina, T.E. Borovik and N.V. Timoshenko

18. Dietetic properties of meat products for children’s dietary and the purposeful correction of these properties

    A.V. Ustinova, E.G. Bobrikova, N.E. Belyakina, T.E. Borovik and N.V. Timoshenko

1. Table of contents, additional information

1. OPENING SESSION

1. Global issues impacting demand for meat

   Eleanor Clift

2. GENERAL INDUSTRY SESSIONS

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

   L.R. Heinze

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

   C. Schweitzer and M.K. Young

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

   I. Livingston and M. van Luling

3. TECHNICAL BREAKOUT SESSIONS

1. Risk, reality and inspection reform

   J.P. Boyle

2. Detection methodologies for microbes and chemicals

   R.A. Carnevale

3. HACCP: Industry versus government

   T.C. Jackson and H.R. Cross

4. Food safety risk analysis: A global issue

   S.C. Hathaway

5. Human susceptibility and pathobiology

   M.E. Potter

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

   C.C.J.M. van der Meijs

4. CLOSING SESSION

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

   I. Blumenthal

TABLE OF CONTENTS

1. NUTRITION & MEAT QUALITY

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

   D. Lister

2. International beef and pork quality audits

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

3. Iron in meat: Effect of cookware

   H.C. Brittin

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

   M.R. Molina and J. Rosado

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

   M. Reig and F. Toldra

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

   P.T. Garcia

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

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

8. Protein mixtures for meat products

   Z. Šimkevičienė and D. Kažemėkaitytė

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

   N.N. Lipatov and A.B. Lisitsyn

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

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

11. Palatability traits of emu meat

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

12. Restaurant consumer acceptability of of grilled emu steak

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

13. Nutrient content of cooked ostrich meat

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

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

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

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

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

16. Composition and sensory traits of bison meat

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

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

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

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

    F. Schwaegele, H. Hecht and L. Kroeckel

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

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

20. Nutritional profile of sturgeon meat

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

21. Cholesterol content in different meats

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

22. Lipids from lamb meat

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

23. Lipids in lean beef

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

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

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

25. Beef meat quality in Japan

    V.H. Powell and K. Ozutsumi

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

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

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

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

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

    J.S. Eastridge and M.B. Solomon

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

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

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

    M. Andersson, J. Godt and S. Støier

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

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

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

    V. Banskalieva, P. Marinova and A. Angelov

33. Boar taint: Androstenones or skatole? A Review

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

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

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

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

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

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

    P. Marinova, V. Banskalieva and A. Angelov

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    G. Kralik, A. Petričević and G. Kušec

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

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

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

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

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

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

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

    C. Augustini and W. Branscheid

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

    I. Legrand, C. Denoyelle and Y. Quilichini

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

    Z. Shindarska, P. Marinova and E. Raicheva

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

    L. Deng-Cheng and H.W. Ockerman

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

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

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

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

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

    J. Hamilton

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

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

59. Technology and nutritive value of Chinese mushroom-sausage

    Y. Wu, X. Zhou and D. Wang

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

    V. Tsvetkova and G. Dimitrov

2. VALUE BASED MEAT MARKETING SYSTEMS

1. Values based marketing systems: Technology implementation

   J.C. Forrest

2. Technological status of value based marketing

   E. Kallweit

3. Impact of value-based marketing on international trade

   L. Hatamiya

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

   K. Doyle

5. Value based marketing of beef – A packer perspective

   J. Lochner

6. Value based marketing in the beef sector

   J. Maddux

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

   W.G. Fielding

8. The federation of Danish pig producers & slaughterhouses

   A.T. Fensvig

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

   W.D. Purcell

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

    P. Walstra and B. Hulsegge

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

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

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

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

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

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

14. Comparision of ultrasound based grading technologies

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

15. Prediction of beef carcass yield using whole carcass viascan

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

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

    T. Nielsen

17. Measurement of lamb muscularity from lateral photographs

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

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

    C. Denoyelle, A. Fisher and Y. Quilichini

19. Predicting meat quality of beef Longissimus muscle using elastography

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

20. Elastography to predict pork quality

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

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

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

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

    K. Troeger and K. Meiering

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

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

24. Quality estimation of pork muscles using the complex index

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

25. Beef carcasses – Grade or describe?

    W.R. Shorthose

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

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

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

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

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

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

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

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

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

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

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

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

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

    P. Turkki

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

    A. Lisitsyn, I. Tchernoukha and O. Lugar

34. Mathematical optimal choice models system sausages assortment

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

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

    A.N. Bogatyrev and O.A. Maslennikova

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

    M. Rei and V. Kirikall

37. International organic livestock and meat

    D.M. Kinsman

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

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

3. MEAT PREPARATION, PRESERVATION & PACKAGING

1. Irradiation preservation of fresh meat

   D.G. Olson

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

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

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

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

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

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

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

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

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

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

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

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

8. Effect of selected microorganisms on dry fermented sausage volatiles

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

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

   V. Atanassova and C. Ring

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

    H. Koch and D. Guggisberg

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

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

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

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

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

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

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

    M. Škṙinjar, G. Dimić and M. Danev

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

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

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

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

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

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

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

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

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

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

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

    S. Dragoev, K. Valkova and K. Wassilev

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

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

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

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

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

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

24. Evaluation of a commercial hot water decontamination cabinet

    P. Vanderline, B. Shay and D. Brett

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

    D. Sergelidis, A. Abrahim and C. Genigeorgis

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

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

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

    E. Petäjä and E. Puolanne

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

    M. Honkavaara

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

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

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

    R.N. Borpuzari and T. Borpuzari

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

    S. Qvist, L. Vognsen and P. Zeuthen

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

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

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

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

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

    L. Andersen

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

    R.N. Borpuzari and K. Boschkova

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

    M.T. Chen and Y.S. Lin

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

    T. Nesbakken and E. Borch

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

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

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

    R.G. Bella and B.B. Chrystall

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

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

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

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

42. Emerging concepts for food safety

    L. Leistner

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

    D.J. Brett

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

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

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

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

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

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

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

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

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

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

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

    S. Quintavalla, M. Campanini and I. Pedrazzoni

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

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

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

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

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

    C. Ring and F. van Knapen

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

    M.L. Faivishavsky

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

    R.G. Cassens

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

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

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

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

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

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

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

    S. Støier and U. Borup

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

    S. Støier

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

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

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

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

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

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

63. New technology of bones defatting

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

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

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

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

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

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

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

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

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

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

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

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

    S. Čepin, M. Čepon and S. Žgur

70. Significance of metmyoglobin reducing enzyme system in myocytes

    K. Arihara, M. Itoh and Y. Kondo

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

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

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

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

73. Meat solor changes under high pressure treatment

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    G.R. Trout and D. Gutzke

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

    F. Shahidi and R.B. Pegg

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

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

86. Recommendation of reference method for assessment of meat color

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

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

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

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

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

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

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

4. MEAT PROCESSING

1. Application if automatic and robotics to pig slaughtering

   J. Zink

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

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

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

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

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

   P.H. Chen and H.W. Ockerman

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    W.N. Osburn and R.W. Mandigo

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

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

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

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

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

    Y.M. Sun and H.W. Ockerman

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

    S.J. Eilert and R.W. Mandigo

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

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

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

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

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

    A.G. Atobundu and J.F. Zayas

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

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

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

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

22. Physico-chemical and technological aspects of pasterma production

    K. Katsaras, R. Lautenschläger and K. Boshkova

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

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

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

    H. Weber and M. Wallin

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

    Y. Yao-Huan and W. Xi-Yuan

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

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

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

    M.N. Liu and B.W. Berry

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

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

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

    C. Hilmes and A. Fischer

30. Maintenance of prerigor functionality in manufacturing beef

    T.C. Lanier and P. Amato-Harwell

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

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

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

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

33. Heat-induced gelation of chicken surimi

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

34. Pork meat tumbling. Binding ability of exudate.

    M. Olkiewicz, I. Senik and I. Tyszkiewics

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

    A.H. Maestre

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

    C. Curt and P. Eynard

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

    P.J. Shand and A.R. McCurdy

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

    Y. Zhao and J.G. Sebranek

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

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

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

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

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

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

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

    R. Lautenschläger

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

    S. Tyszkiewics, B. Klossowska and I. Tyszkiewics

44. Headspace volatiles of various fermented sausage products

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

45. New approaches to emulsive products for the meat industry

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

46. Microstructure of meat batters containing soy proteins

    H. Makala and I. Tyszkiewicz

47. Perspective of microbial transglutaminase in meat processing

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

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

    K. Persson and E. Tornberg

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

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

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

    L.V. Antipova and L.N. Ananyeva

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

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

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

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

53. Free amino acids modifications during dried saucisson curing process

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

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

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

55. Protein additives for meat products: Functional properties

    D. Kažemėkaitytė and Z. Šimkevičienė

5. MUSCLE BIOLOGY & MEAT BIOCHEMISTRY

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

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

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

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

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

   G.H. Geesink and D.E. Goll

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

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

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

   C. Rehfeldt, R. Weikard and K. Reichel

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

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

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

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

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

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

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

   C. Rabot, H. Remignon and G. Gandemer

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

    Y. Mercier, P. Gatellier and M. Renerre

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

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

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

    M. Mielche

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

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

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

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

15. Functionality of myofibrillar proteins from cattle at different maturities

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

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

    F. Shahidi and J. Synowiecki

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

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

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

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

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

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

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

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

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

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

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

    C.B. Gonzalez and A.A. Pazos

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

    J.O. Kang

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

    M.B. Nygaard and K.P. Poulsen

25. Influence of low-frequency vibrations on freezing

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

26. Consumer evaluation of beef of known tenderness levels

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

27. Factors influencing variation in tenderness of major beef muscles

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

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

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

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

    M.A. Lennon and D.J. Troy

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

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

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

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

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

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

33. Genetic effects on beef tenderness

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

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

    N.T. Madsen and L.R. Jensen

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

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

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

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

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

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

38. Meat toughening during ageing?

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

39. Post-mortem processing procedures to tenderize Callipyge lamb

    C.E. Carpenter and M. Solomon

40. Tenderizing Callipyge lamb with the Hydrodyne® process

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

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

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

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

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

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

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

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

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

45. Comparative microstructural analysis of cattle muscles with quality defects

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

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

    E.C. Webb and N.H. Casey

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

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

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

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

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

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

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

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

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

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

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

    K. Potthast

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

    L. Deng-Cheng and H.W. Ockerman

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

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

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

    E. Dransfield and S. Failla

56. The significance of ultimate pH for pork quality

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

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

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

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

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

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

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

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

    K.H. Eggen and W.E. Ekholdt

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

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

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

    F.J.G. Schreurs

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

    C.C. Contreras and N.J. Beraquet

64. Lactic acid treatment for upgrading low quality beef

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

65. Warmed over flavor in minced meat

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

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

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

1. Proceedings Index
2. Alphabetical Proceedings Index by Author Names
3. Late Papers Index

Supplement to the History of the International Congress of Meat Science and Technology (1987-1994)       

Part 1

Part 2 

Part 3

ILLUSTRATIONS AND TABLES SEPARATELY IN THE END OF THIS LIST. SEE THE CODE AT EACH PAPER TO FIND THE ILLUSTARTIONS AND TABLES

1. Main papers

1. Seking opportunities in the meat industry through science and technology

   W. G. Fielding

2. Dutch position of meat with respect to production and distribution

   G. J. van der Poel

3. The influence of early events in utero on postnatalmuscle growth: A review

   N. C. Stickland

4. The structural basis of meat toughness: What role does the collagenous component play?

   P. P. Purslow

5. Evaluation of analytical methods within context of use

   J. J. O’Rangers and D. B. Berkowitz

6. Influence of raw meat properties and processing technology on aroma quality of raw fermented meat products

   A. Verplaetse

7. The hot-dog: Anatomy of American classic

   C. Amundson and T. Whitemarsh

8. PIGMAP: Gene mapping and its contribution to meat production and meat quality parameters

   E. W. Brascamp, C.S. Haley, M. A. M. Groenen and l. L. G. Janss

9. Transport of farm animals: The thermaal environment

   J. W. Schrama, W. van der Hel, A.M. Henken, J. Gorssen and M.W. A. Verstegen

10. Image research as guidance for meat production

    H. C. M. Van Trijp

11. Production and processing of slaughter by-products. Priorities and processing technology

    B. A. P. Urlings and P. G. H. Bijker

12. Integrated quality management in meat production

    G. W. Ziggers

13. Risk analysis as a prerequisite for flexible, validated and effective post mortem inspection procedures

    S. C. Hathaway

14. Risk analysis of epidemiological models as a basis of current meat inspection

    B. R. Berends, J. M. A. Snijders, and J.G. Van Lodtestijn

15. Revision of current meat inspection: why and how

    B. R. Berends, J. M. A. Snijders, and J.G. Van Lodtestijn

2. MEAT MICROBIOLOGY AND MEAT HYGIENE

1. Shelf-life prediction of vacuum-packed, cooked meat products

   M.L.T. Muermans, F.K. Stekelenburg and J.H.J. Huis in ‘T Veld

2. Rapid methods to predict bacterial load in ground beef

   K. Venkitanarayanan, C. Faustman and B. Berry

3. Microbialogical condition and display quality of retail steaks as affected by intervention treatments of vacuum packaged beef subprimals stored at different temperatures

   L.E. Mease, D.H. Kropf, R. Prasai, L.R. Vogt, P.B. Kenney, C.L. Kastner and D.Y.C. Fung

4. Bacterial off-odours in vacuum-packaged lamb

   R.H. Madden

5. Extension of the shelf-life of vacuum-packaged high pH pork by storage at -1⁰C

   B.J. Shay, D. Miller and A.F. Egan

6. Inhibition of Listeria monocytogenes by preservatives in vacuum-packaged Bologna

   J.N. Sofos, B.M. Smyth, C.M. Bacco and G.R. Schmidt

7. Shelf life extension of fresh beefby modified atmosphere

   S. Angel, A. Sadeh and R. Avnat

8. Beef traits with differing fabrication times and gases in modified atmosphere packaging

   K.W. McMillin, N.Y. Huang, C.P. Ho and B.S. Smith

9. Effect of modified atmosphere packaging on the survival of pathogens on artifically contaminated pork

   A.M.G. van den Elzen, J.H. Houben and J.M.A. Snijders

10. Growth of Yersinia enterocolitica in modified atmosphere packaged lamb

    J.J. Sheridan, A. Alice Doherty, D.A. McDowell and I.S. Blair

11. Studies on prolonging shelf-life on meat product in package combined by ozone gas and O2 scavenger

    H. Shin, I. Lee, W. Choi and E. Oh

12. The effect of pH-value of meat on the keepability of cooked meat products made form coarsely ground pork

    E. Petäjä, E. Puolanne and K. Korteniemi

13. Effect of sodium lactate on the heat resistance and recovery of L. monocytogenes, E. coli O157:H7 and Salmonella in broth

    D. Sergelidis, A. Sarimvei and C. Genigerogis

14. Lactic acid inhibits bacterial growth on pork lean and fat

    G. Greer and B.D. Dilts

15. The role of bezoic acid as a fungal decontaminante of beef carcasses

    A. Nassar, M.A. Ismail and A.H. Abou Elala

16. Resistance of bacteria to quaternary ammonium disinfectants

    E. Jaszczuk, M. Murzynowska and P. Kitzman

17. Application of a bacteriocin as a natural preservative in sauces

    J. Rovira, A. Rodriguez and I. Jaime

18. Stability of dried salted lamb stored under tropical conditions

    E.M. Cunha da Silva, B.W. Moss and N.F.S. Gault

19. Conversion of metmyoglobin to bright red derivatives by lactic acid bacteria

    K. Arihara, H. Kushida, M. Itoh, Y. Kondo, J.B. Luchansky and R.G. Cassens

20. A PCR assay for Campylobacter jejuni and Campylobacter coli

    J. van der Plas, C. Ten Bosch, M. Havekes, J. Snijders, H. In’t Veld and H. Hofstra

21. Development and implementation of rapid methods for the detection of pathogenic bacteria in meat and meat products

    J. van der Plas, C. Ten Bosch, H. In’t Veld, H. Hofstra, E. Paardekooper, E. Cuypers, N. Haagsma, A. Vermunt, T. Bovee, H. Stegeman and Y. Holthuijzen

22. Comparison of the methods for enumeration of aerobic microorganisms in meat and meat products

    I. Smiechowicz-Frydzyñska, E. Jaszczuk and P. Kitzman

23. Salmonella-PCR: Screen for microbiological safety

    C. Ten Bosch, E. Cuypers, M. Havekes, J. Snijders, J. Huis in ‘T Veld, J. van der Plas and H. Hofstra

24. IMS/ELISA: A Rapid detection for Salmonella

    E. Cuypers, C. Ten Bosch, J. van der Plas and N. Haagsma

25. Polymerase chain reaction for detection of shiga like toxin producing Escherichia coli

    A.E. Heuvelink, N. van de Kar, E. De Boer, K. Wernars, J. Huis in ‘T Veld and L. Monnens

26. Development of an ELISA for the detection of Salmonella enteritidis based on a recombinant DNA flagellar antigen

    J.H.J. Huis in ‘T Veld, K.A. Zwaagstra, A.J.A.M. van Asten, B.A.M. van der Zeijst and J.G. Kusters

27. Development of a new detection method for Yersinia enterocolitica in meat

    A.E.M. Vermunt, T.F.H. Bovee, H. Stegeman and Y.A. Holthuyzen

28. Evaluation and control of microbial contamination of pork

    C.L. Knipe, A. Mendonca, W. Radomyska and E.A. Murano

29. Establishment of evaluation methods for microbial controls at beef slaughterhouses in Japan

    H. Konuma, K. Shinagawa and H. Okayama

30. The top-down approach in the elimination of Campylobacter jejuni/coli from the pig population

    M.J.B.M. Weijtens, H.A.P. Urlings and P.G.H. Bijker

31. Meat slaughtering and processing methods for controlling Escherichia coli O157:H7

    A.B. Childers and B. Walsh

32. Airborne contamination of chilling rooms in poultry meat processing plants

    L. Ellerbroek

33. Hygienic study in meat industry in Czech republic

    E. Napravnikova and J. Budig

34. The hygienic status of game

    C.H. Ring and S. Pfeiffer

35. Microbial quality of raw pork and chorizo (raw pork sausage) in Mexico city

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

36. Occurence of ochratoxin A-producing moulds and ochratoxin A in dry sausage

    M. Škrinjar and M. Danev

37. Influence of the membrane on HT-2 toxin toxicity in Saccharomyces carlsbergensis

    J. Sawinsky, A. Halász and G. Borbiró

3. SLAUGHTER TECHNOLOGY AND CLASSIFICATION

1. Vascular infusion of pigs with water: Effects on carcass shrinkage, meat temperature and quality

   S.D.M. Jones, A.L. Schaefer, J.L. Aalhus and W.M. Robertson

2. The temperature of hams, measured subcutaneous and in the biceps femoris during slaughter and chilling. 1. Changes in temperature from exsanguination till the end of scalding

   P.G. van der Wal, C.H. Veerkamp, G. van Beek and B. Engel

3. The temperature of hams, measured subcutaneous and in the biceps femoris during slaughter and chilling. 2. Changes in temperature during moderate chilling compared to forced chilling and associated effects

   P.G. van der Wal, C.H. Veerkamp, G. van Beek and B. Engel

4. A simple way to calculate temperature distribution in an infinite slab

   G.J. Doornbos

5. The velocity distribution around chicken carcasses

   G.J. Doornbos and A.K. Wemmers

6. Reduced spread of pathogens as a result of changed pluck removal technique

   H. Christensen and H. Lüthje

7. Accounting for the sex effect on prediction of pig carcass lean meat percentage in the community

   G. Daumas, T. Dhorne and M. Gispert

8. The M. Pectoralis profundus as an indicator for the assessment of the solour of beef carcasses at classification

   B. Hulsegge and S.G. Merkus

9. Application of ultrasonics in pig carcass classification

   P. Walstra, B. Hulsegge and G. Mateman

10. The usefulness of classifying instruments ultra – FOM and PG – 200 for estimation of pork carcasses meatness in Poland

    T. Piechocki, K. Borzuta and E. Grzeskowiak

11. The relationship between beef tenderness and age classification in the South African beef carcass classification system

    R.I. Crosley, P.H. Heinze and R.T. Naudé

12. Application of via neural networks in objective beef classification and prediction of carcass composition

    N.T. Madsen and H.H. Thodberg

13. Complex evaluation of the quality of cattle and pigs

    A.B. Lisitsyn, Yu.V. Tatulov, T.M. Mittelshtein, L.V. Gourieva and G.P. Goroshko

14. Interrelationship between main tissue composition and traditional and visional measurements in cow carcasses

    H. Wichlacz and W. Dimke

15. Composition of South African beef carcasses

    H.C. Schönfeldt, R.T. Naudé, J.F. De Bruyn and P.E. Strydom

16. Prediction of carcase composition in the indigenous Malawi goat

    J.A. Kirk, R.A. Cooper and L. Kamwanja

17. Use of carcass-side volumes to evaluate meat yield in double muscled and normal cattle

    C. Lazzaroni and G. Toscano-Pagano

18. Morphological characteristics of muscle fibres in double muscled and normal cattle

    C. Lazzaroni, D. Semprini, M. Abrate, M. Pagano and G. Toscano-Pagano

4. PRIMARY PRODUCTION AND QUALITY ASPECTS

1. The influence of early events in utero on postnatal muscle growth: A review

   N.C. Stickland

2. Incidence of PSE in commercial pig carcasses in Rio Grande Do Sul State, Brazil

   P.O.V. Culau, J.M.R. Ourique, S. Nicolaiewsky and M.C. Bressan

3. Contribution of the halothane gene to PSE levels in Australian pork

   G.R. Trout

4. Effect of the halothane gene in heterozygote pigs on ham meat quality

   V. Russo, I. Nanni Costa, S. Dall’Olio, R. Davoli, A. De Grossi, D.P. Lo Fiego and P. Zamponelli

5. Comparison of the molecular genetic diagnosis of malignant hyperthermia with biopsy muscle and meat quality criteria of pigs

   R. Lahucky, L. Kovac, L. Hetényi and L.L. Christian

6. The efficiency of prediction of PSE pork meat on the basis of halothane test and HAL-GP1-A1BG-PGD halotyping and PCR/RFLP analysis

   J. Kuryl, A. Koæwin-Podsiadla and W. Przybylski

7. Special influence of the mutation in porcine ryanodine receptor to the PH-1 in M. Longissimus dorsi

   F. Hilbert, D. Seiwald and B. Mayr

8. Effect of the RN-gene on meat quality and lean meat content in crossbred pigs with Hampshire as terminal sire

   K. Lundström, A. Andersson, S. Maerz and I. Hansson

9. Technological meat quality and the frequency of the RN-gene in purebred Swedish Hampshire and Yorkshire pigs

   A.C. Enfält, K. Lundström, L. Lundkvist, A. Karlsson and I. Hansson

10. Effects of the halothane and the RN phenotypes on the water holding capacity and soluble protein in pig muscle

    R. Lahucky, A. Talmant and G. Monin

11. Post mortem changes in the mechanical properties and the ultrastructure of the Longissimus of Large white and Pietrain pigs

    G. Minelli, T.A. Astruct, J. Culioli, X. Vignon and G. Monin

12. Relationships between light scattering, pH value and some fibre characteristics in post mortem M. longissimus dorsi and M. semimembranosus of different pig breeds

    D. Škorjanc, A. Šalehar, I. Erzen and M. Kastelic

13. Effect of diet and intake level during growing and fattening, on the characteristics of muscle and subcutaneous fat of Iberian pigs

    J.A. Neves, E. Sabio, A. Fallola, J.L. Nunes and A.A. Almeida

14. Chemical composition of subcutaneous fat of Iberian pigs fed on Woodland (acorns)

    J.A. Neves, E. Sabio, M.C. Vidal, A.M. Costa and A.B. Freitas

15. Genetic and dietary effects on the characteristics of the adipose tissue in the heavy pig

    D.P. Lo Fiego, G. Minelli, L. Faucitano, R. Fabbri and P. Santoro

16. Changes in carcass composition and in lipid composition of Longissimus dorsi and backfat during fattening of Corsican pigs in chestnut plantation

    F. Secondi, G. Gandemer, P.M. Santucci, M. Bonneau and F. Casabianca

17. Muscle structure and texture as influenced by physical exercise of pigs

    J.S. Petersen, P. Berge, P. Henckel, H. Maribo, N. Oksbjerg and M.T. Sørensen

18. Effect of recombinant porcine somatotropin on chamical and histological characteristics of growing pigs

    G. Kuhn,K. Ender, C.H. Rehfeldt and K. Nürnberg

19. Somatotropin action on muscle and backfat cellularity in relation to breed and halothane sensetivity in pigs

    C. Rehfeldt and K. Ender

20. Studies on histostructures of some organs, as well as on some morphological and lipid characteristics of internal fat depots in hoggets receiving clenbuterol doses

    L. Ditcheva, V. Banskalieva, P. Marinova and A. Angelov

21. Amino acid profiles and collagen content of bob and special-fed veal

    C. Faustman, C.M. Specht, R.M. Clark, L.A. Malkus and D.M. Kinsman

22. Effects of clenbuterol and salbutamol on body and carcass composition of veal calves

    G.J. Garssen, G.S.M. Merkus and J.C. Verplanke

23. pH, colour and water holding capacity in muscles of young bulls differing for ethinic group

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

24. Study of the carcasses of Charolais and Nelore (Bos indicus) cull cows

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

25. The effect of Brahman percentage on consumer evaluation of beef

    S.R. Rymill, J.M. Thompson, H. Hearnshaw and A.F. Egan

26. Meat quality of heifers finished with concentrate rich on corn gluten feed and cassava flour

    P. Albertí, C. Sañudo, R. Consigli, P. Santolaria and I. Negueruela

27. Effect of diet energy on steers muscle lipids

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

28. Effect of diet on the chemical and thermal properties of beef fat

    P.T. Garcia, A.R. Bottazzini, N.A. Pensel andnC.A. Margaria

29. Carcass characteristics and meat quality of dual purpose type bulls as influenced by two growth patterns during the growing period

    A. Clinquart, C. van Eenaeme, T. van Vooren, J. van Hoof and L. Istasse

30. Histochemical and biochemical properties of muscle in Chianina breed

    F. Nicastro and G. Maiorano

31. Effect of age and fatness on tenderness of beef cuts in South Africa

    H.C. Schönfeldt and R.T. Naudé

32. Does meat from clenbuterol-fed heifers tenderise?

    M. Luño, J.A. Beltran, I. Jaime and P. Roncales

33. The effect of three growth promoters on fattening beef performance

    G.M. Crovetto, A. Tamburini, L. Rapetti, A. Sandrucci and E. Boselli

34. The investigation of some properties of meat from water buffalo (Bubalis bubalis) fed with two different feed

    S.O. Tömek, A. Bulgay, M. Serdaroglu and S. Demyrtas

35. Muscle fibre types meat traits of corn-silage-fed buffaloes of different ages

    M. Severini, A.R. Loschi, M. Trevisani, I. Aglietti and V. Bertorotta

36. Effect of feeding a milk diet or concentrate plus hay diet on carcass and meat quality of lamb

    N.J. Okeudo, B.W. Moss and M.B. Chestnutt

37. Studies on the influence of the combined effects of organophosphoric pesticides and gamma rays upon the hydrophilic properties of lamb

    S. Dragoev, S. Danchev, T. Zlatev, N. Nikolova and B. Todorov

38. Physical parameter trends of cull cow meat according to age, finishing and electrostimulation

    S. Failla, M. Iacurto and S. Gigli

39. Quality and shelf-life of beef from animals fed supplemental vitamin E

    G.C. Smith, J.B. Morgan, J.N. Sofos, J.D. Tatum and G.R. Schmidt

40. Extending colour life of MA packed beef by supplementing feed with vitamin E

    A.A. Taylor, L. Vega, J.D. Wood and M. Angold

41. Effect of dietary vitamin E on microbial growth and discoloration of beef

    W.K.M. Chan, K. Hakkarainen, C. Faustman, D.M. Schaeffer and K.K. Scheller

42. Improvement of pigment and lipid stability in ground and sliced beef Longissimus with dietary vitamin E supplementation

    M. Mitsumoto, R.N. Arnold, D.M. Schaefer and R.G. Cassens

43. New alternatives for increasing color stability in frozen beef

    M.C. Lanari, D.M. Schaefer, R.G. Cassens and K.K. Scheller

44. Carcass traits and selected quality characteristics of raw and cooked meat of Ram lambs

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

45. Effect of feed type on pork and dry sausage quality

    M. Honkavaara

46. Changes in flavour, colour and texture during storage of acid-preserved meat

    S.K. Ogden, I. Guerrero and A.I. Taylor

47. Dietary fat source and sex class effects on serum cholesterol and carcass characteristics in growing pigs selected for high or low serum cholesterol

    K.B. Harris, J.W. Savell, W.G. Pond and H.J. Mersmann

48. Oxygen uptake during initial lipid oxidation of meat fibres

    L.A. Prado-Barragan and A.J. Taylor

5. MUSCLE BIOLOGY AND MEAT QUALITY

1. Influence of two ageing methods on MFI, osmolality and subsequent meat tenderness

   P.H. Heinze, D. Brüggemann and J.D. Snyman

2. The influence of ageing period and blade speed on the determination of myofibrillar fragmentation index of beef M. longissimus thoracis et lumborum

   P.H. Heinze, J.D. Snyman and R.T. Naudé

3. Post mortem glycolysis in veal carcasses; influence on meat quality

   R.L.J.M. van Laack and F.J.M. Smulders

4. The effect of pelvic suspension on shear force values in various beef muscles

   V.M.H. Barnier and F.J.M. Smulders

5. Fluorimetry as a potential method for measuring the toughness of connective tissue

   B. Egelandsdal, K. Kvaal and T. Isaksson

6. Structural weakening of intramuscular connective tissue during conditioning beef

   T. Nishimura, A. Hattori and K. Takahashi

7. Prediction of meat tenderness by near infrared spectoscopy

   K.I. Hildrum, T. Isaksson, T. Næs, B.N. Nilsen and T. Frøystein

8. Beef myofibrillar protein salt solubility in relation to tenderness and proteolysis

   E. Claeys, L. Uytterhaegen, D. Demeyer and S. De Smet

9. In vitro measurement of calpain activity

   E. Dransfield, A. Lachaud and A. Ouali

10. Effects of ageing of bull Longissimus dorsi on proteolysis and calpain I and II activities

    S. Ötles

11. Ultrastructure and myofibrillar strength of pre- and post-rigor CaCl2 injected meat

    F. Got, X. Vignon, S. Bannari, T. Astruc and J. Culioli

12. Effect of post mortem, pH, time and temperature on the distribution of lysosomal enzymes in beef muscle

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

13. A demonstration of the involvement of cathepsins in postmortem myofibrillar protein de gradation at high temperature

    R. Sancho, I. Jaime, J.A. Beltran and P.Roncales

14. Early detection of ultimate pH in Longissimus dorsi (L.D.) of beef carcasses: Comparison of three methods

    S. Jabet

15. The influence of ultimate pH on the tenderisation of meat

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

16. Tenderness changes during aging of meat at various pH values

    A. Watanabe and C.E. Devine

17. Effect of simulated transport conditions on the water-holding capacity of fresh beef as determined by various methods

    M.J.A. den Hertog-Meischko, M. Vada-Kovács and F.J.M. Smulders

18. Influence of temperature and halothane sensitivity on contraction traits and metabolism in the Tibialis cranialis of pigs before and after excision

    G. Monin, E. Lambooy and R. Klont

19. The protein solubility method as an indicator of pork quality

    A.C. Murray and C.P. Johnson

20. Prediction of water holding properties of pork meat by modelling

    G. Wijngaards

21. The effectiveness of the Danish MQM probe to evaluate post-rigor pork quality

    C. Borggaard, J.R. Andersen, R. Warner, R.G. Kauffman and S.T. Joo

22. Electrical measurement for detecting early postmortem changes in porcine muscle

    T.A. Whitman, J.C. Forest, M.T. Morgan and M.R. Okos

23. Identification of pale, soft and exudative (PSE) pork and prediction of pork quality effects on finished processed pork product quality

    A.R. Knight, C.L. Knipe and P.N. Hinz

24. Technological ability of the PSE/DFD status in a model cooked product

    L.C. Roseiro, C. Santos, H. Gonçalves, J. Vieira and R. Melo

25. Comparison of different objective methods used for the detection of the pork PSE/DFD status

    L.C. Roseiro, C. Santos, H. Gonçalves, J. Vieira and R. Melo

26. Thermal properties of muscle protein and meat quality

    M.T. Chen and L.C. Lin

27. The effect of ultimate pH on eating quality of pork

    G. Eikelenboom and A.H. Hoving-Bolink

28. The effect of intramuscular fat on eating quality of pork

    G. Eikelenboom and A.H. Hoving-Bolink

29. Tenderisation of pork as affected by degree od cold induced shortening

    P. Iversen, P. Henckel, L.M. Larsen, S. Monllao and A.J. Møller

30. Effect of ultrastructure damage on proteolytic activity of pork muscles

    D. Drobisz

31. Dependence of activity of lysosomal proteinases (cathepsins B and L) on quality group of meat, its thermal state and time of ageing

    M.A. Borisova, A.B. Lisitsyn, V.Z. Krakova, V.T. Kolesnikova, N.S. Loseva and R.A. Khromova

32. Marination of raw porcine Longissimus muscle – Influence on muscle fibre area and water-holding capacity

    A. Karlsson, A. Andersson, K. Lundström and Y. Ridderstråle

33. Effect of cryoprotectants on the fuctional and organoleptic properties of frozen stored ground pork

    Z. Incze, E. Rékasi, V. Mihályi and J. Farkas

34. Lipoxygenase activity in pig muscle isolation and partial characterisation

    J.L. Gata, M.C. Pinto and P. Macias

35. Effects of the method of chilling, electrical stimulation and boning time on quality characteristics of chicken broiler breast meat

    T.G. Uijttenboogart and H.G.M. Reimert

36. Metabolic changes in skeletal muscle cells under “chemical hypoxia”

    F. Archer, R. Labas and X. Vignon

37. Lipid composition of two rabbit muscles of opposite metabolic type

    C. Alasnier, M. Viau and G. Gandemer

38. Microstructure if geese Pectoralis muscle as related to some meat characteristics

    D. Klosowska, B. Klosowski, A. Rosinski, G. Elminowska-Wenda and T. Skrabka-Blotnicka

39. The relationship between pH and R-values in postmortem lamb muscles

    M. Serdaroglu, S. Tömek and S. Demyrtas

40. Some confocal glimpses of meat – A transmission light microscopial study

    V. Sarafis and J. Tingle

41. Meat – An environmental scanning microsscopical view

    V. Sarafis, J. Nailon and P. Uwins

6. ANALYTICAL METHODS AND CHEMISTRY

1. Species identification in heated meat using DNA oligonucleotide probes

   J.B. Buntjer, J.A. Lenstra and N. Haagsma

2. Electrospray mass spectrometry analysis of haem pigments

   E. Ponce and A.J. Taylor

3. The use of high performance liquid chromatography for the determination of haem concentrations in beef, pork and poultry

   S.J. Millar, B.W. Moss and M.H. Stevenson

4. Determination of the thermal treatment of three different meat species by SDS-page electrophoresis

   E. Dilber-van Griethuysen and V. Clement

5. Final version of reference methods for water holding capacity in meat and meat products: Procedures recommended by an OECD working group and prepresented at the 39th Icomst in 1993

   P.A. Barton-Gade, D. Demeyer, K.O. Honikel, R.L. Joseph, E. Puolanne, M. Severini, F.J.M. Smulders and E. Tornberg

6. Recommendation of reference methods for assessment of meat tenderness

   B.B. Chrystall, J. Culioli, D. Demeyer, K.O. Honikel, A.J. Moller, P. Purslow, F. Schwägele, R. Shorthose and L. Uytterhaegen

7. Investigation of rabbit carcass composition and experimental effects by NIRS of dried muscle

   G. Masoero, G. Bergoglio, V. Pace and D. Settineri

8. Electromagnetic scanning as a means to determine lean content of beef trimmings

   C.R. Calkins, L.R. Weide, B.W. Bell, N.L. Meseck and W.J. Ahn

9. Characterization of non-meat protein preparations by emulsion stability curves

   P. Konieczny and G. Wijngaards

10. Monitoring the degree of the frozen denaturation of skeletal muscle myosin by ELISA method

    J. Lee, J. Park, J. Kim and H. Shin

11. The use of reflectance measurements at selected wavelengths to predict the amount and proportion of myoglobin in a range of meat species

    B.W. Moss, S.J. Millar and M.H. Stevenson

12. Comparison of Minolta grading meter and the SCM datalogger to measure color and pigment content of veal meat

    S.A. Pommier

13. Analysis of raw and cooked beef lipids by chemical instrumental and sensory methods

    A.J. St. Angelo and J.R.C. James

14. Molecular specie composition of phosphatidylcholine and phosphatidylethanolamine in skeletal muscle of farm animals

    E. Ngah, C. Alasnier and G. Gandemer

15. Extractive TBA method: A comparative study

    M.R. Rosmini, F. Perlo, J.A. Perez-Alvarez, M.J. Pagan-Moreno, C. Valor-Herencia, F. Lopez-Santoveña and V. Aranda-Catala

16. Effect of dietary selenium supplementation on the lipid composition and stability of pork meat

    S. Sobajic, M. Miric, Z. Lalic and P. Radosevic

17. Effects of distilled soybean oil (DSO), an antioxidant combination and pasteurization on mechanically deboned chicken meat oxidation, during frozen storage at -16⁰C for 6 months

    C.A. Costa, N.N. Terra and K. Happke

18. Effects of twelve antioxidants in three levels of concentration in lard at 70⁰C in an oxidation accelerated test

    C.M. Costa, N.N. Terra and K. Happke

19. Identification of volatile compunds in slow and fast cured bacon

    L.L. Hinrichsen, N. Tran and J.L. Berdagué

20. Polycyclic aromatic hydrocarbons and phenols in smoked Zlatibor bacon

    M. Bastic, S. Saicic, J.I. Korenman and L.V. Antipova

21. The formation of biogenic amines in meat and meat products

    F. Bauer, I. Seuss, P. Paulsen and S. Vali

7. RAW MEAT PRODUCTS

1. Microbial population in altered dry-cured ham

   C. Sanabria, A. Fallola, E. Sabio, M.C. Vidal-Aragón, A. Carrascosa and J.L. Ferrera

2. Microbial evolution in vacuum-packaged dry-cured ham

   M. Elias, C. Sanabria, A. Fallola, E. Sabio, M.C. Vidal-Aragón and A. Carrascosa

3. Sensory characteristics of dry-cured ham from Iberian pigs

   A. Fallola, C. Sanabria, E. Sabio, M.C. Vidal-Aragón and J.L. Ferrera

4. Influence of curing technology on the quality of raw ham

   R. Lautenschläger

5. Dry-cured ham temperature influence on salt diffusion

   J.P. Muñoz-Garcia, M.A. Gago-Gago, J.A. Perez-Alvarez, J. Fernandez-Lopez, F. Perlo, M.J. Pagan-Moreno, F. Lopez-Santoveña and V. Aranda-Catala

6. Evaluation of protein profiles by SDS-page in dry-cured ham processing

   M. Hortós and J.A. García Regueiro

7. Evolution of volatile alcohols in vacuum-packaged dry-cured ham

   M. Elias, E. Sabio, M.C. Vidal-Aragón, C. Sanabria and A. Fallola

8. Volatile compounds identified in altered dry-cured ham

   M.C. Vidal-Aragón, E. Sabio, C. Sanabria, A. Fallola and M. Elias

9. Volatile compounds in dry-cured ham produced from heavy and light Large white pigs

   J.A. Garcia Regueiro and I. Diaz

10. Changes of lipids composition during the processing and storage of “Uzice beef prshuta” – Traditional dry meat products

    R. Radovanovic, P. Bojovic and M. Bastic

11. A study on dried meat product of China yak and its technology

    Y. Huang and S. Tian

12. Investigation of the thermal stability of the total lipids isolated from smoked zlatibor bacon

    S. Saicic, M. Ranic, L.J. Milovanovic, M. Bastic and D. Skala

13. Increasing the functionality and use of pale, soft and exudative (PSE) pork in Canadian-style bacon

    R. Mandava, C.L. Knipe and R.E. Rust

14. Direct salting of frozen hams

    F. Leon Crespo, H. Galan Soldevilla, A. Peralta Fernandez, N. Ciudad Gonzalez, B. Balderas Zubeldia, F. Cespedes Sanchez, A. Perez and M.L. Cano Serrano

15. Ascorbate and erythorbate acid influence upon colour properties of “Longaniza de Pascua”

    C. Ruiz-Peluffo, J.A. Perez-Alvarez, F. Perlo, M.J. Pagan-Moreno, M.E. Sanchez-Rodriguez, F. Lopez-Santoveña and V. Aranda Catala

16. Effects of tocopherol added to paprika upon colour durinf chorizo processing

    S. Tajahuerce-Romera, M.J. Pagan-Moreno, J.A. Perez-Alvarez, M.A. Gago-Gago, C.S. Pascual-Moreno, F. Franqueza-Esteve, F. Lopez-Santoveña and V. Aranda-Catala

17. Lomo Embuchado: Colour parameters evolution during process

    M.E. Sanchez-Rodriguez, J.A. Perez-Alvarez, M.A. Gago-Gago, F. Perlo, C. Ruiz-Pelufo, F. Lopez-Santoveña and V. Aranda-Catala

18. Color changes in dry-cured ham during processing

    E. Sabio, M.C. Vidal-Aragón, A. Fallola, C. Sanabria and J. Benito

19. Temperature influence on colour properties in dry-cured ham

    J. Fernandez-Lopez, M.A. Gago-Gago, J.A. Perez-Alvarez, F. Perlo, M.J. Pagan-Moreno, J.P. Muñoz-Garcia, F. Lopez-Santoveña and V. Aranda-Catala

20. Colour parameters evolution during chorizo light exposure

    C. Pascual-Moreno, M.J. Pagan-Moreno, J.A. Perez-Alvarez, M. Rosmini, S. Tajahuerce-Romera, F. Lopez-Santoveña and V. Aranda-Catala

21. Portuguese chorizo – A traditional intermediate moisture food

    A.S. Barreto, M. Ferreira, J. Quakinin and A.M. Ribeiro

22. Manufacturing feasibility for Chinese-style sausage prepared from cryoprotected pre-rigor porcine meat

    F-S. Wang and C-W. Lin

23. Relationships between water activity and certain other physio-chemical properties of Bulgarian raw-dried sausage prepared with selected Micrococcal starter cultures

    R.N. Borpuzari, I. Panchev, K. Boschkova and S. Dragoev

24. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels

    L. Stahnke and P. Zeuthen

25. Identification of microflora isolated from a Portuguese dry sausage – “Salpicao”

    C. Martins, L. Patarata, G. Saraiva, A. Esteves, R. Talon, C. Montel and A. Mendes-Faia

26. Changes in the chemical components during ripening of Spanish saucisson

    M.J. Beriain, J. Chasco, G. Lizaso, C. Gorraiz and A. Horcada

27. Proteolytic activity of selected Micrococcal strains and their influence on the free amino acid composition of Bulgarian raw-dries sausage

    R.N. Borpuzari, K. Boschkova, S. Danchev, K. Wassilev and D. Kiossev

28. Lipolytic activity of selected Micrococcal strains and their influence on the free amino acid composition of the Bulgarian raw-dried sausage

    R.N. Borpuzari, K. Boschkova, S. Danchev, K. Wassilev and D. Kiossev

29. Free amino acids in air-dried sausages

    C. Waade and P. Zeuthen

30. Formation and content of biogenic amines in Czech raw sausages

    S. Standara, P. Polák, J. Kameník and J. Budig

31. Quality of raw sausages produced with the use of microbiological modified porcine blood plasma

    J. Pyrcz, W. Uchman and P. Konieczny

32. Addition of bromelain increases the sensory quality of coarsely chopped dry sausage

    J.A. Melendo, J.A. Beltran, I. Jaime, R. Sancho and P. Roncales

33. Effect of the addition of papaine from Carica papya on the dry fermented sausage proteolysis during ripening

    O. Diaz, M. Fernandez, G.D. Garcia de Fernando, L. de la Hoz and J.A. Ordoñez

34. Role of starter culture in formation of biogenic amines in pork meat

    A. Baráth, F. Mietsch and A. Halász

8. COOKED MEAT PRODUCTS AND MEAT TECHNOLOGY

1. The hot dog: Anatomy of an American classic

   C. Amundson and T. Whitemarsh

2. Effect of fresh pork quality on the production of polyphosphate-free cooked ham

   L. Martoccia, S. De Smet, R. van Damme and D. Demeyer

3. Influence of ultimate pH and breed on the slicing losses if high-quality cooked hams to be sold pre-packed

   P. Chevillon, J. Boulard, Ph. Le Jossec, R. Kérisit, Y. Salaün, G. Alviset and E. Vidal

4. Tumbling variables in cooked meat technology

   G. Barbieri, E. Ferrari and M. Ghillani

5. Mechanical characteristics of ham-like meat products in relation to plasticization processes

   M. Olkiewicz and I. Tyszkiewicz

6. Influences of phosphates and their blends in the sensory properties and yield of “cook-in” ham

   J.E.M. Udaeta, N.N. Terra, C.R. Valente and L.M. Terra

7. Effect of high hydrostatic pressure on sausage batters

   R. Mandava, I. Fernandez and M. Juillerat

8. Manufacture of cold extruded restructured pork chops with denuded ham muscle

   P.S. Kuber, R.W. Mandigo and B.P. Demos

9. Microstructure of finely comminuted pork meat influenced by sodium chloride

   H. Makala, D. Klosowska and I. Tyszkiewicz

10. Application of scalded swine rind preparation in the production of cooked sausages. I. Influence of the scalded swine rind preparation upon the proximal composition and protein quality of the cooked sausages

    S. Dragoev and K. Wassilev

11. Modified beef connective tissue as an ingredient in low-fat ground beef patties

    D.S. Blackmer, R.W. Mandigo, S.J. Eilert and C.R. Calkins

12. Discrimination and classification of the typical Italian Mostadella recipes on the basis of chemical composition

    A. Pizza, R. Pedrielli and M. Franceschini

13. Substitution of animal fat with peanut oil in a meat emulsion model

    M. Christensen and P. Zeuthen

14. Properties of low-fat, high added-water beef sausages containing phosphated starches

    M.C. Hunt, A. Paynec and P.A. Seib

15. Effect of glutaminase from Bacillus subtilis gt strain on sensory evaluation of processed meat products

    T. Okayama, M. Yamanoue, I. Nishikawa, Y. Shimizu, K. Goto and M. Numata

16. The cooked cured – meat pigment – ESR studies

    F. Shahidi, R.B. Pegg, N.J. Gogan and S.I. Desilva

17. Colour changes evolution during “pate” commercialization

    N. Sanchez-Montero, F. Perlo, R. Cervera-Perez, M. Rosmini, J. Perez-Alvarez, M. Gago-Gago, F. Lopez-Santoveña and V. Aranda-Catala

18. Stability of cured meat pigment during frozen storage

    R. Sakata, K.O. Honikel, H. Morita and Y. Nagata

19. Factors affecting premature browning in cooked ground beef

    M.C. Hunt, K.E. Warren, D.H. Kropf, M.A. Hague, C.L. Waldner, S.L. Stroda and C.L. Kastner

20. Effect of meat binding by Fibrimex on the weight loss and sensoric evaluation after heating

    S. Buitink, M.W.H. Den Reijer and G. Winjgaards

21. Use of starches to enhance cooking yields and binding of algin/calcium restructured beef

    G.R. Schmidt, J.N. Sofos and J.A. Perejda

22. Calcium gluconate as a gelling agent of sodium alginate used in comminuted, scalded sausage manufacturing

    A. Jarmoluk, Z. Duda and A. Trziszka

23. High mannuronate alginates for restructuring beef

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

24. Stability of preformed emulsions using non meat proteins and their use in meat products

    A. Mullins, J. Kerry, E.K. Arendt and D.J. Buckley

25. Some functional properties and microstructure of soy protein products

    K. Katsaras and Z.S. Cserhalmi-Ormai

26. Effects of thermal treatment on low-fat sausage containing surimi from sardine

    F. Jimenez Colmenero, M. Cavestany and J. Carballo

27. Inclusion of seal meat in emulsified products

    F. Shahidi, J. Synowiecki, V. Venugopal and J.R. Botta

28. Phenol penetration in to meat products in the process of smoking

    A. Borys

29. Bacteriological evaluations of restructured fish product processed by tumbling with egg white

    H. Yetim and H.W. Ockerman

9. RESEARCH DEVELOPMENTS IN MEAT SCIENCE

1. Partitioning of carcass components of transgenic pigs

   M.B. Solomon and V.G. Pursel

2. Muscle protein profiles of transgenic pigs expressing a bovine growth gene

   R.L.J.M. van Laack, M.B. Solomon and V.G. Pursel

3. Determination of contractile and metabolic characteristics of the lamb semitendonosus muscle: Relationship between three methods

   E. Laville, T. Sayd, T. Mera, V. Martin and J. Bousset

4. Metabolic response and giant fibres in muscle from pigs after slaughter

   B. Essén-Gustavsson, A. Karlsson and K. Lundström

5. QUA-SI-PORK: Modelling of meat quality in pigs

   K.H. De Greef, A.G. De Vries and R.E. Klont

6. Mathematical modelling of shortening during chilling of beef M. semimembranosus

   U. Olsson, J. Andersson and E. Tornberg

7. The myod gene family and meat production – A review

   M.F.W. Te Pas, A.G. De Vries and A.H. Visscher

10. SUSTAINABLE PRODUCTION SYSTEMS FOR MEAT

1. Organic livestock and animal products

   D.M. Kinsman

2. Presence of styrene in the flesh of pigs grown in pig houses having floors made of modified wood (“Lignomer”)

   B. Dzierzynska-Cybulko, E. Pospiech, M. Ratajszczak and W. Maruniewicz

3. Efficiency of production of ecologically pure foods

   N.N. Lipatov, Z.M. Tsnitishvili and L.N. Lipatova and A.B. Lisitsyn

4. Histological studies of brain, liver and kidney in lead induced embryos, a study in regards to environmental effects

   S.K. Pyne and A. Aditya

WORKSHOPS

1. MEAT, NUTRITION AND HEALTH

1. Nutrients content of Polish hams and shoulders

   B.M. Klossowska, I. Tyszkiewicz and S. Tyszkiewicz

2. Producing fresh pork sausage containing approximately ten percent fat and four percent cereal products

   G.C. Skelley, A.C. Jones and J.K. Duke

3. Intramuscular fat and cholesterol in beef and poultry meats

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

4. Uptake of α-tocopherol in porcine plasma, muscle and adipose tissue

   H. Sisk, M. Molloy, P.B. Lynch, P.A. Morrissey and D.J. Buckley

5. Specialized gerodietetic product on meat base for old and aged people nutrition

   N.N. Lipatov, S.V. Yudina, A.B. Lisitsyn and T.A. Roudintseva

6. An in vitro gastro-intestinal tract model for microbiological and nutritional studies

   M. Minekus, R. Havenaar, P. Marteau and J.H.J. Huis in ‘T Veld

7. “In vitro” digestion of proteins of some kinds of food raw materials and their mixtures

   N.N. Lipatov, S.B. Yudina and A.B. Lisitsyn

8. Improved device and procedure for the determination of protein digestion “in vitro”

   N.N. Lipatov, S.B. Yudina, A.B. Lisitsyn and T.A. Rudintseva

9. Protein digestibility – Corrected amino acid score. Method for assessing protein quality of Rainbow trout

   S.N. El and A. Kavas

10. Macrophage stimulating activity of meat and organs

    M. Miwa, M. Jwase, M. Nakagawa, K. Shibata, K. Nagayama and K. Aikawa

2. TRANSPORT AND STUNNING OF ANIMALS

1. Transport of farm animals: The thermal environment

   J.W. Schrama, W. van der Hel, A.M. Henken, J. Gorssen and M.W.A. Verstegen

2. Investigation of the transport conditions in participating countries on the EC project: PL920262

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

3. Effect of age, sex and transportation on the composition and sensory properties of rabbit meat

   G. Xiccato, R. Parigi-Bini, A. Dalle Zotte and A. Carazzolo

4. Is it possible to alter ultimate pH by different treatments of pigs prior to slaughter?

   H. Maribo

5. Influence of different conditions of transportation and pre-slaughter handling on quality indices of pork

   V.I. Ivashov, Yu.V. Tatulov and I.P. Nemchinova

6. The influence of pre slaughter treatment on meat properties in heifers

   V. Pem, S. Cepin, S. Zgur and D. Škorjanc

7. Impediments of animal movement in handling and restraint systems

   T. Grandin

8. Treatment of slaughterpigs during lairage in relation to behaviour and skin damage

   N.A. Geverink and E. Lambooy

9. Effects of preslaughter muscle exercise and body temperature on meat quality characteristics studied in anaesthetized pigs of different halothane genotypes

   R.E. Klont and E. Lambooy

10. Conditions used for electrical stunning of pigs in Australian slaughter plants: A survey

    G.R. Trout, F.D. Shaw, P.D. Reiser and J.M. Green

11. A new device with measurement and signalling of electric charge for stunning pigs

    S. Kien and K. Borzuta

12. Effects of high frequency stunning combined with electrical stimulation on chicken breast (P. major) tenderness

    C.C. Contreras, N.J. Beraquet and M.T.E.L. Galvão

13. The effects of electrical waterbath- and head-only-stunning on broiler welfare and meat quality

    S.J.W. Hillebrand, E. Lambooy and C.H. Veerkamp

3. SENSORY RESEARCH AND CONSUMER ACCEPTANCE

1. Image research as guidance for meat production

   H.C.M. van Trijp

2. Enzyme-catalyzed protein hydrolysates as precursors for stabilizing cooked meat flavour during refrigerated storage

   M.E. Bailey, A.D. Clarke and T. Parinyasiri

3. Improvement of the physical (technological) and sensory properties of meat products and ready-to-eat meals by the addition of collagen hydrolysates

   K. Marggrander and K. Hofmann

4. Influence of salts on warmed over flavor in minced meat

   H-J.S. Nielsen and P. Nørgaard

5. Contribution of different molecular weight fractions on beef broth flavour

   C.I. Pereira, M.I. Cambero, G.D. Garcia de Fernando, A. Cobos and J.A. Ordoñez

6. A practical experience of affective testing in beef

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

7. Effect of decanoic acid on the muttony flavour of goat meat

   L. Ma, X. Meng, L. Zhi, G. Yang, H. Lu and C. Zhang

8. A comparison of the off-flavour of shoulder butts from entire male and female pigs using expert and consumer panels

   H. Agerhem and E. Tornberg

9. Aroma production from meat starter cultures

   M.B. Kemner and H-J.S. Nielsen

10. Effect of sodium chloride substitution on sensory characteristics in fermented sausages

    P. Gou, L. Guerrero, J. Gelabert and J. Arnau

11. Effect of sodium chloride substitution on sensory characteristics in dry cured meat products

    P. Gou, L. Guerrero, G. Casademont and J. Arnau

12. Deviating smell in Danish entire male pigs – Relative to skatole and androstenone contents

    S. Støier

13. Influence of pH on myoglobin denaturation (degree of doneness) in set cooked beef fillets steaks

    R.J. Cox, J.M. Thompson, P. Elwin, M. Predeth and D.P. Casey

14. Beef color with increased postmortem fabrication and air exposure times

    K.W. McMillin, C.P. Ho, N.Y. Huang and B.S. Smith

15. Comparison between two statistical models for prediction of turkey breast muscle colour

    V.S. Sante, A. Lebert, G. Monin, G. Le Pottier and A. Ouali

16. Rheologic characteristics of gels used as fat replacements

    I. Senik and M. Olkiewicz

17. Fat replacers and eating quality of low fat beefburgers

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

18. A multiparametric method of evaluation of rheological properties of solid food product

    S. Tyszkiewicz, M. Olkiewicz and H. Daun

19. Palatability of tendercut pork

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

20. Electromyography of masticatory muscles applied to meat texture assessment

    E. Mathevon, L. Mioche and J. Culioli

21. Improvement of methods of determination and calculation of consistency characteristics of meat products with the help of universal testing machine “Instron”

    N.N. Lipatov, E.V. Sizykh, A.A. Scherbinin and A.B. Lisitsyn

6. EVALUATION AND USE OF SLAUGHTER BY-PRODUCTS

1. Production and processing of slaughter by-productsprorities and processing technology

   B.A.P. Urlings and P.G.H. Bijker

2. Changes in protein components during processing of chicken surimi (ayami)

   A.S. Babji and G.S. Kee

3. Utilization of erythrocyte of pig blood

   Q. Nan, S. Xiao, M. Du and X. Li

4. Implementation of the good manufacturing practice (GMP) code for hygienic collection of blood for human consumption

   P.H.M. Muijsers and P.G.H. Bijker

5. Some properties of the globin preparation obtained by enzymatic decolouration of red cell fraction

   W. Uchman, P. Konieczny and K. Krysztofiak

6. Possibility of blood plasma concentration by ultrafiltration

   L.J. Petrovic, R. Rede, N. Dzinic and B. Uzelac

7. Recovery and utilisation of by-product protein of meat industry. Process optimization using response-surface methodology

   M. Linder, J. Fanni and M. Parmentier

8. Separation of hemoglobin into hemin and globin by means of carboxymethylcellulose

   A.D. Nekludov, E.A. Efstafieva, M.I. Baburina, S.I. Mitaleva and S.M. Belova

9. Kinetic and biological characteristics of blood protein hydrolyzates of slaughter animals and their mixes with soya isolates

   A.D. Nekludov, A.B. Lisitsyn, V.P. Ilukhina, V.D. Kouznetsov, S.I. Mitaleva and M.P. Voyakin

10. Utilization of protein components of bones in foodstuffs

    M.L. Faivishevsky

11. Structural and mechanical characteristics of structured protein products based on blood plasma

    N.N. Lipatov, A.A. Scherbinin and A.B. Lisitsyn

12. Effects of fermented slaughterhouse residuum pellet containing blood meal and ground fresh pig bone on pork quality

    T. Oshida, R. Sakata, T. Fukuyasu, K. Kohzaki and K. Kuwano

13. Biochemical characteristics of poultry viscera products treating by rendering, fermentation and acidulation

    D-C. Lui and H.W. Ockerman

14. The production and feeding of formic acid preserved poultry byproduct hydrolysate in developing countries

    D.A. Hector, G. Knowles and A. Gibson

15. Protein and fat quality of sludge as a feed constituent

    N.G. Fransen, H.A.P. Urlings and P.G.H. Bijker

16. Recycling of slaughter by-products – An integral approach of logistical, economical, environmental and safety aspects

    J.T.M. van Sonsbeek, P. van Beek, P.G.H. Bijker and H.A.P. Urlings

17. Development or intensive technologies for the production of milk clotting enzymes from meat by-products

    G.E. Limonov, R.V. Ilukhina and N.V. Nazarenko

18. The systematic separation and purification of useful proteins from livestock by-products

    H. Murata, S. Oka, Y. Kondo, T. Yatohgo, M. Sato and T. Nakamura