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1. Table of contents

Invited papers

1. Opening of congress

   L. Tørnæs

2. Congress theme address I: Strategies of the Danish meat industryand their relation to future research and development

   A. Toft Fensvig

3. Congress theme adress II: A food retailers requirements to future meat and meat products

   E. Schulz

4. Plenary session topic 1: Online methods for meat and carcass quality assessment Utilization of online methods for measurking quality parameters in carcasses. Future possibilities and challenges

   S.E. Sørensen

5. Plenary session topic 2: Microbiology, hygiene and keepability: Newer or emerging pathmogenic microorganisms in meat and meat products

   M. Van Schorthorst

6. Plenary session topic 3: Analytical methods: Analytical determination of residues

   K.V. Clausen

7. Plenary session topic 3: Analytical methods: Rapid tests for residue control programmes

   R.L. Ellis

8. Plenary session topic 4: Information technology in slaughtering and meat processing: A CIM concept for the slaughter industry

   C. Hagdrup

9. Plenary session topic 4: Information technology in slaughtering and meat processing: Should the meat industry digest CIM

   T. Bishop

10. Plenary session topic 5: New production technologies and product development Research and development challenges in emerging meat processing technologies

    N.V. Ashley

11. Plenary session Topic 6: Muscle biology and meat biochemistry: Postmortem processes and meat quality. Prospects of research needs

    K.O. Honikel

12. Seminar 1.1: Classification systems for the assessment of carcass meat content and conformation

    C.R. Smith

13. Seminar 1.1: Systematic classification of carcasses

    J. Breitsameter, G. Stocker et al.

14. Seminar 1.1: The classification center for pig carcasses

    H.B. Verwohlt

15. Seminar 1.1: Beef classification center

    F. Petersen

16. Seminar 3.2: Applications of mass spectrophotometry Mass spectral methods for the analysis of organic residues in meat

    D.E. Games

17. Seminar 4.1: Computer based meat inspection systems: Veterinary demand for information from the meat inspection

    T. Grøndalen

18. Seminar 4.1: Computer based meat inspection systems: A computerized processing and analysis system for disease monitoring using slaughterhouse condemnation data

    E.A. Goodall

19. Seminar 4.1: Computer based meat inspection systems: An intergrated data capture and data processing system for meat inspection on the slaughterline

    V. Clausen

20. Seminar 4.1: Computer based meat inspection systems: Computer based meat inspection system possibilities and limitations

    F.O. Sørensen

21. Seminar 4.2: Sensors and measuring technology: Aspects of rapid analysis in the food factory

    S. Reenberg

22. Seminar 4.2: Sensors and measuring technology: Sensory guided robots for cutting and handling of meat products

    K. Khodabandehloo

23. Seminar 4.2: Sensors and measuring technology: Electronic animal registration and identification

    H. Th. Massink

24. Seminar 5.1 Meat and nutrition: Dealing with meat and health issues in the U.S.

    B.C. Breidenstein

25. Seminar 5.2. Aspects of the use of starter cultures in meat products: Aspects of the use of starter cultures in meat products

    B. Kunz

26. Seminar 6.2: Preslaughter treatment in relation to animal welfare and quality parameters: Preslaughter treatment and transportation research in the United States

    T. Grandin

27. Seminar 6.2: Preslaughter treatment in relation to animal welfare and quality parameters: Preslaughter treatment and transportation research in Denmark

    P.A. Barton-Gade

28. Tulip-Velje Nord plant

    L. Chr. Nielsen

Session 1 Online methods for meat and carcass quality assessment

1. Evaluation of the Colormet reflectance meter for the measurement of pork muscle quality

   A.C. Murray, S.D.M. Jones and A.K.W. Tong

2. Detection of PSE pork under field conditions using the Colormet meat probe

   A. Fortin

3. The rate of pH decline after slaughter in pigs of different ages. Comparison of two methods used for measuring pH in muscle

   R. Kivikari and E. Puolanne

4. Online system for measuring the intrinsic colour of pork

   J.R. Andersen, C. Borggaard and P. Barton Gade

5. Further development of the MQM equipment for measuring water holding capacity and intramuscular fat online

   C. Borggaard, J.R. Andersen and P. Barton Gade

6. The assessment of veal colour for classification purposes

   G.Eikelenboom, P.G. Van Der Wal, R.G. Kauffman, P. Sterrenburg

7. Online monitoring of lean content of cartoned beef

   I.J. Eustace, R.A. Gibbons, W.F. Butt and R.F. Thornton

8. The effect of carcass muscling on the yield of the edible portion of cull cow carcasses

   L. Muller, A.Z. Palmer and R. West

9. Estimation of muscle/bone ratio of ham from conformation measurements

   B.L. Dumont

10. Non-invasive methods in pig grading: a reliable possibilty for calibration of grading devices

    W. Branscheid, E. Sack, E. Kalweit, R. Höreth and U. Baulein

11. Examination of correlative relation between contents of muscle fat and bone tissues in 9-10-11 rib cuts and section surface of the same tissues on the 11th rib cuts

    R. Radovanovic, D. Cavoski, P. Bojovic and V. Aleksic

12. Electromagnetic scanning to estimate composition and weight of pork primal cuts and carcasses

    C.H. Kuei, J.C Forrest, M.W. Orcutt and M.D. Judge

13. Evaluation of velocity of ultrasound video image analysis and light reflectance probes in carcass classification schemes

    A.V. Fisher, c.A. Miles and P.B. Newman

14. Variation of the skeletal maturity of beef carcasses and relationship with age

    B.L. Dumont

15. Dressing percentages and carcass characteristics in horses

    M. Manfrendini and C. Gavani

16. The effect of feed restriction and sex on yields from ready to cook ducklings

    M.R. Abbas, M.A. Al-Gendeel, S.A. Naji and A.H. Kabro

Session 2: Microbiology, hygiene, keepability and food safety

1. A five minute test for total viable count in raw meat

   B. Eriksen

2. Selection of cell wall antigens for the rapid detection of bacteria by immunological methods

   J. Labadie

3. Isolation of Clostridium spp. from spoiled vacuum-packaged refrigerated beef and its susceptibility to bacteriocin from Pediococcus acidilactici

   B. Ray, N. Kalchayanand and R.A. Field

4. Enumeration of Yersinia sp. From the oral cavity of freshly slaughtered Spanish pigs

   E. Bermudez, P. Morales, P.E. Hernandez and B. Sanz

5. Growth of cold tolerant pathogens on high pH beef packaged under CO₂

   C.O. Gill and M.P. Reichel

6. Identification of some lactic acid bacteria from meat

   M.C. Montel, R. Talon and M. Champomier

7. Modulation of Clostridium botulinum outgrowth and toxin production by blood fractions or modified atmospheres

   A.J. Miller, R.C. Whiting, D.A. Menichilo and K.A. Naftulin

8. Antimicrobial activity of lactic acid bacteria isolated from Spanish dry fermented sausages

   J.M. Rodriguez, O.J. Sobrino, M.F. Fernandez, P.E. Hernandez and B. Sanz

9. Effect of micrococci and lactobacilli on the production of dry sausages

   D. Obradovic, D. Dusan, K. Zorica, P. Marija, R. Radovanovic and J. Popovic

10. Lipolytic activity of meat starter cultures

    H. Nielsen and M.K.B. Kemner

11. Lipolytic activity of microorganisms isolated from dry cured ham

    P. Nieto, I. Molina, J. Flores, M.H. Silla and S. Bermell

12. Starter culture characterisation using impedimetric procedures

    A. Olsen and P. Zeuthen

13. Studies of lactic acid fermentation in two meat species

    I. Guerrero, A.M. Chavez, R. Mendiolea, E. Ponce and P. Estrada

14. The technological and microbiological aspects of CaCl₂ use at comminuted meat products manufacture

    N.N. Lipatov, P.K. Polyschuk, A.A. Scherbinin, V.N. Krestovsky and , A.B. Lisytsyn

15. Microbial surveillance programme at slaughterlines: are they realistic?

    F.A. Stolle

16. Bacterial contamination during the pig slaughtering process

    E. Nerbrink and E. Borch

17. Contamination of beef carcasses with spoilage bacteria during slaughter and chilling

    P. Gustavson and E. Borch

18. Yersinia contamination on pig carcasses in relation to slaughter technique

    R. Sørensen and J. Kirk Andersen

19. Storage life of vacuum and caborn dioxide packed New Zealand chilled lamb imported into Saudi Arabia

    A.M. Carout, A.A. Al-Rashad and R.G. Bell

20. Bacteriological quality of not fully equalized carcasses and semi hot processed cuts after transportation

    A.E. Olsen

21. Prediction of shelf life of cooked, sliced, vacuum packed ham

    G. Bertelsen, U. Kidmose and D.J.A. Liberski

22. Shelf life of vacuum packed Bologna type sausage as affected by oxygen permeability, initial count and storage temperature

    F. Andersen

23. Storage stability of dried salted mutton

    J.F.F. Zapata, D.A. Ledward and R.A. Lowrie

24. Controlled atmosphere vs vacuum packaging of pork primals, hot boned from skinned carcasses

    R.L.J.M. van Laack and F.J.M. Smulders

25. Fate of frozen meat when freezer becomes inoperative

    H.W. Ockerman and A.J. Bedinghaus

26. Effect of the sodium nitrite on chemical and microbiological composition of ‘Salpicao’- A traditional Portuguese dry smoked sausage

    C. Martins, F.L. Crespo and A.M.R. Ribeiro

27. Antioxidative effects of an oleoresin rosemary in restructured meat products

    S.M. Stoick, S.M. Lai, J.I. Gray, R.L. Crackel, A.M. Booren, D.M. Smith and D.J. Buckley

28. The relationship between mutagenic activity and flavour development in fried beef steak

    A. Laser Reuterswärd, H. Agerheim, K. Skog, M. Jägerstad, A. Lidstr�m and A Sundemar

29. Effect of fat content on mutagenicity of fried beef

    C. Chen, A.M. Pearson and J.I. Gray

30. Ochratoxin A: Toxicological assessments of residues in meats

    J. Fink-Gremmels and L. Leistner

31. Strategies for improving fresh meat colour

    C. Faustman and R.G. Cassens

32. Photooxidation of meat pigments. Wavelength dependence on pigment oxidation investigated in model systems and under storage conditions

    H.J. Andersen, G. Bertelsen and L.H. Skibsted

33. Time/temperature in distrubution of chilled meat and poultry

    M. Gunvig and L. Bøgh Sørensen

34. Effect of gamma radiation on the microbial properties of beef burgers

    M. Abd Elbaki, M.Z. Elfouly, F. El-Zayet and B.M. Youssef

35. Shelf life of emulsion sausages stored in vacuum or modified atmospheres

    E. Borch and E. Nerbrink

36. Microflora of chinese style sausages and their biochemical characteristics

    SL. Guo and MT. Chen

37. Efficacy of antimicrobial substances from monoscus metabolites on preservation of meat

    MT. Chen and Hy. Tseng

38. Trials for increasing keeping quality of Egyptian minced meat ”Kofta” and ”Kapab” by spices extracts

    T. El-Khateib, S.H. Ahmed and M.A. Makboul

39. The microbial status of some Egyptian meat products

    T. El-Khateib

40. Preservation of the Nan-an pressed salted duck

    Z. Yongchen and X. Daliao

41. Fate of nitrite and colour stability in Bologna during different storage conditions

    F. Jimenez-Colmenero, J. Carballo and M. Cavestany

Session 3 Analytical methods

1. A new method for determining the total nitrogen in meat and meat products

   H. Berg

2. Comparison of different electrophoretic techniques and staining methods for meat species identification

   F. Bauer and A. Kelner

3. Species identification in heat processed meat products

   R.L.S. Patterson and S.J. Jones

4. Biochemical methods for detecting meat quality

   Sy. Zeng

5. Partial purification of chicken specific muscle soluble proteins by immunoadsorption chromatography

   R. Martin, J.I. Azcona, P.E. Hernandez and B. Sanz

6. Detection and evaluation of lard adulteration in pure goat and mutton tallows

   M.K.E. Youssef and M.R.A. Rashwan

7. GLC detection and assessment of lard adulteration in buffalo tallow

   M.K.E. Youssef and M.R.A. Rashwan

8. Application of IR spectrophotometry and GLC technique for characterization and quality assessment of lard-camel tallow mixtures

   M.K.E. Youssef and M.R.A. Rashwan

9. Validity of the 2-thiobarbituric acid (TBA) test for the evaluation of oxidative rancidity in cured meat products

   F. Shahidi

10. Total cholesterol determination – Evaluation of analytical methods and survey of meat products

    N.J. Engeseth and J.I. Gray

11. Thermal behaviour of different hog and cattle tissue lipids by SDC analysis

    D. Skala, M. Bastic, L.J. Bastic, G. Remberg and J. Jovanovic

12. Fatty acids, cholesterol and its derivatives in different cattle tissue lipids

    M. Bastic, L.J. Bastic, G. Remberg, D. Skala and J. Jovanovic

13. Hydrocarbon content of neutral lipid fractions of different hog and cattle tissue

    L.J. Bastic, M. Bastic, G. Remberg, D. Skala and J. Jovanovic

14. H and CNMR studies of fat in meat products

    J. Kopp, M. Bonnet, C. Denoyer and J.P. Renou

15. Evaluation of meat freshness on the basis of determination of the muscle tissue viscoelastic properties

    V.I. Ivashov, V.A. Andreenkov and V.L. Komarov

16. Determination of metmyoglobin reducing enzyme system components in bovine skeletal muscle by the combination of SDS page and immunoblotting technique

    K. Arihara, M. Itoh and Y. Kondo

17. Relationships between different colour parameters from reflectance measurements of bovine muscles

    G. Johansson

18. An alternative assay of meat pigmentation, the total iron content

    IL.E. Andersen and J.R. Andersen

19. Influence of sample illumination and viewing on the colour measurement of translucent materials like meat

    P. Sterrenburg

20. Consumer evaluation of fresh pork quality

    J.R. Romans

21. The study of acoustic properties of meat, meat products and their components

    S.A. Yevelev

22. Kinetic analysis of changes in lightness attribute of colour during processing of comminuted meat product

    R. Palombo, P.S. Van Roon, G. Wijngaards and A. Prins

23. Identification of proteglycans in perimysium of bovine M. semimembranosus

    K.H. Eggen and R. Waddington

24. Ultrastructural research of starch granules and starch sausage

    S.L. Zhao, J.M. Liu and Y.Z. Huang

25. A comparison of TLC and GC-MS and ELISA methods of sulfamethazine determination in pork

    H. Holmsberg, J.R. Andersen, E. Larsen, C.T. Petersen and H. Knudsen

26. Meat and meat products-determination by gas-liquid chromatography of the residues of the BHC and DDT

    L.H. Jun and L.X. Dong

27. Nitrosamines in some Egyptian cured meat products

    F.A. Salem, S. El-Dashlouty, A. Askarand A.I. Khazbak

28. Extraction of radiocesium from reindeer meat

    G.B. Bengtson, S.A. Berg, O. Sørheim and A. Lillegraven

29. Improvement of gel strength measuring device and its application to myosin gel

    K. Yamamoto, K. Samejima and T. Yasui

30. Ageing of bovine collagen. Skin collagen as model for the ageing of intramuscular collagen

    S. Vanderhaeghe and C. Deroane

Session 4 Information technology in slaughtering and meat processing

1. Data processing in the meat processing industry – A distributed solution

   T.T. Christiansen

2. Towards a database system for slaughterhouse management

   G. Lorenz, R. Hargens, E. Krell and E. Rehmer

3. Automatic control of a meat loading and mixture line

   M.W.H. Den Reijer and E.J.C. Paardekooper

4. The use of the ”meat value” concept for the assessment of quality and rentability

   Z. Erdos, Z.S. Tobias and A. Csiba

5. The influence of mechamization and automation on the working conditions in the Danish meat Industry

   M. Sørgård Jørgensen

Session 5 New production technologies and product development

1. Physico-chemical changes during the post salting period of Iberian hams

   J. Ventanas, J.J. Cordoba, T. Antequera, C. Garcia, M.A. Sensio, C. Lopes-Bote

2. Colour development in cured normal and DFD pork boston shoulders

   Th. Croegaert and J. Van Hoof

3. Influence of freezing on tyrosine precipitate in Spanish raw cured ham

   J. Arnau, E. Maneja, L.L. Guerrero and J.M. Monfort

4. Changes in the composition of neutral lipids in subcutanous fat and muscle during the elaboration process of Spanish cured ham

   J. Garcia-Regueiro and I. Diaz

5. Salt uptake by hams during dry curing

   M. Roca, H. Herrera, R. Santos and G. Andujar

6. Role of various processes in reduced low sodium restructured ham

   G.S. Mittal, C.W. Lin and S. Barbut

7. Proteinase activities in Spanish dry cured ham manufactured with meat of different quality

   M. Gil and J. Arnau

8. Optimization of the grinding process during the production of cooked sausages from poultry and lactic protein concentrate

   K. Wassilev, R. Dimitrov and A. Axarov

9. Mathematical simulation of the emulsifying processin preparation of protein fatty emulsions with combined protein preparations

   K. Wassilev and P. Georgieva

10. A comparison in fat holding between hamburgers and emulsion sausages

    E. Tornberg, A. Olsson and K. Persson

11. Optimising functional properties of proteins for production of meat products emulsions

    G. Santos, A.S. Carvalho and L.C. Roseiro

12. Effect of freezing rate on the gelation and rheological properties of poultry meat batters

    G.S. Mittal and S. Barbut

13. Meat batter filler selection based on cooking kinetics and parameters

    G.S. Mittal and L.R. Correia

14. Presalting of meat raw materials

    A.M. Hermanson

15. Research in improving the WHC (water holding capacity) of meat in sausage products

    L. Min and C. Ni

16. Working out the technology of using pig heads in the manufacture of high grade sausage products

    E. Tuleuov, V.I. Vorobjev and M.A. Mirzabajev

17. Improvement of technology for creation of high automated process of franfurters manufacture

    V.I. Ivashov, A.B. Lisytsyn, E.T. Spirin and Z.V. Clenina

18. Effects of meat comminution and the structure of raw dried salami

    M. Zhikov, P. Aleksiev, A. Mladenov, E. Markov and P. Velinov

19. Starter culture influence on some changes of muscle proteins during pork fillet drying

    T. Tsvetkov, S. Bakalinanov, T. Bakalivanova, B. Dineva and N. Meranzov

20. The effect of soy protein concentrate on physical and chemical properties of Hungarian dry salami

    L.H. Beck, F. Meszaros and J.M. Reynolds

21. Proteolysis during dry sausage ripening

    A. Verplaetse and D. Demeyer

22. New type of starter culture for fermented sausages

    M. Sutic and R. Milanovanovic

23. Effect of the use of natural or artificial casings on ripening and sensory quality of dry sausage

    P. Roncales, M. Aguilera, J.A. Beltran, I. Jaime and J.M. Peiro

24. Study of traditional intermedate moisture meat product: ”Tasajo”. I. Processing method andm chemical composition

    G. Andujar and C. Valladares

25. Alternative colourants in salami, evaluation of light induced quality changes

    A. Ohlen and G. Bertelsen

26. Use of hen meat and different nitrite levels in a fermented meat product – sucuk

    S.O. Tömek and D. Gönencayoglu

27. Compresion characteristics of minced meat durin sausages forming

    S.N. Tumenov, V.D. Kosoj, E.T. Spirin and N.U. Lyazshuk

28. Mathematical simulation of the physic-chemical and amino acid composition of a dietary meat products

    M. Popivanova, K. Wassilev, S. Danchev and S. Todorinov

29. Medicobiological evaluation of dietary meat products

    M. Popivanova, S. Danchev and K. Wassilev

30. A study of the physiological effect of connective tissue components contained in meat raw materials on human digestion

    I.A. Rogov, Yu.I. Kovalev, E.S. Tokaev, V.V. Tsyplajev, M.A. Kaplan and A.A. Tekeev

31. Formula development of a new nutrtionally modified ready to serve meat product

    D. Kolozyn-Krajewska and K. Biedrzycki

32. The study into the processes of meat raw material treatment at dietetic compounds manufacture

    A.V. Ustinova, E.G. Bobrikova, A.L. Timoshenko, L.V. Nikitina, V.I. Khlebnikov, A.M. Krylov and B. Philipenko

33. Optimization of the technology of manufacturing dry enzymic blood hydrolyzate

    V. Grigorov, E. Markov, N. Dilova and A. Okoliyski

34. Influence of ways of production of blood plasma preparations on their technological usability

    W. Uchman, P. Konieczny and J.H. Woychik

35. The effect of animal tissue homogenates addition on the gelation of blood plasma used in white livex manufacturing

    Z. Duda, A. Jamoluk and J. Uhornicki

36. Current status of nitrite-free meat curing systems

    F. Shahidi

37. Mechanism of nitrite stabilisation of meat lipids and heme pigments

    L.A. Freybler, J.I. Gray, A. Asghar, A.M. Booren, A.M. Pearson and D.J. Buckley

38. The reduction of salt in meat products by using collagen hydrolysates

    K. Hofmann and K. Marggrander

39. Effect of a bacterial enzyme preparation on the solubility and electrophoretic properties of muscle proteins

    K. Valkova-Jorgova, S. Danchev and P. Velinov

40. Modified atmosphere storage of hot boned beef restructured with an algin(ate)/ calcium system

    R.I. Richardson, G.L. Nortjie and A.A. Taylor

41. Method of quantitative estimation of meat product quality depending on the composition and ways of raw materials processing

    V.I. Khlebnikov and I.A. Zhebeleva

42. Kinetics of the inhibition of pork muscle cathepsin with curing ingredients

    L.S. Kudryashov, N.N. Potipayeva, V.A. Neginsky and A.S. Bolshakov

43. Channges in muscle proteins structure and water conditioning cured pork during heating

    E.F. Oreshkin, M.A. Borisova, E.A. Permyakov, E.A. Burshtein and A.S. Bolshakov

44. Abbatoir products as semi moist pet food

    A.S.F.H. Barreto and A.M.R. Ribeiro

45. Reduction of wastewater contamination by salting of casings in acid-salt solutions

    B. Skenderovic, I. Tonkovic and G. Vujkovic

46. Salting of casings under semi industrial conditions to reduction of wastewater contamination

    B. Skenderovic, V. Tonkovic and I. Sekulic

47. Influence of the meat components on the wear of cross blades

    P. Jakob

48. Enzymatic bone cleaning and scrap meat recovery

    N.H. Sørensen and P.B. Rasmussen

49. A study on the processing techniques of preserved goat meat

    M. Xianmin, L. Nanyu, Z. Suquan and M. Lizhen

50. Salt effects on myoglobin derivates of the sarcoplasmic extract from pre and post rigour beef with and without mitochondria and microsomes

    A. Asghar, E. Torres, J.I. Gray and A.M. Pearson

Session 6 Muscle biology and meat biochemistry

1. Environmental enrichment reduces excitabilty in confinement reared pigs

   T. Grandin

2. Plasma adrenaline levels of pigs after different preslaughter handling and stunning methods

   K. Troeger

3. Pre-slaughter management of pigs and its influence on the quality (PSE/DFD) of pork

   A. Fortin

4. Effects of sire breed and rearing method on qualitative characteristics of pork

   Ph. Berge, R. Boccard, G. Gandemer and C. Legault

5. Effect of pre-slaughter rest on the changes in some parameters of blood and in M. l. dorsi of pigs

   B. Dzierzynska-Cybulko and E. Pospiech

6. Effects of fasting before delivery on pork quality and carcass yield

   G. Eikelenboom, A.H. Bolink and W. Sybesma

7. Preliminary observations on the behaviour and meat quality of free range pigs

   P. Barton-Gade and L.O. Blaabjerg

8. Comparison of the rate of post mortem changes in pig muscles as affected by heredity, preslaughter weight and season in which they are slaughtered

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

9. Incidence of DFD in beef as influenced by transport conditions in the Netherlands

   R.L.J.M. van Laack and F.J.M. Smulders

10. Some quality meat of bull calves of high hereditary proplortion of the Holstein-Friesian breed

    V. Nosal and O. Palanska

11. Occurence, prevention and objective identification of beef DFD

    I. Ingr, P. Ales and A. Mikulic

12. Quality characteristics of meat produced from cattle grown and fattened by intensive technology

    V.I. Ivashov, Yu.V. Tatalov, I.A. Shumkova, T.M. Mittelstein and N.S. Loseva

13. Recent developments in the British national programme on pigmeat quality

    J.D. Wood and A.J. Kempster

14. Meat quality in male pigs: Effects of castrations and trenbolone acetate implanting

    C. Lopez-Bote, G. Sancho, M. Martinez and J. Ventanas

15. Distribution of skatole and indole compounds in pigs: Influence of dietary factors

    M. Hawe, B.W. Moss, N. Walker and M. Porter

16. Meat quality and myofibrilllar protein fragmentation in bulls treated with the β-agonist cimaterol

    L.O. Fiems, B. Buts, B.G. Cottyn, Ch.V. Boucque, D.I. Demeyer and F.X. Buysse

17. Effects of salbutamol (GAH 034) on growth, carcass characteristics and meat quality of heavy pigs

    R. Chizzolini, G. Dazzi, G. Campanini, G. Madarena, E. Campesato and L. Gobbi

18. Hormonal residues of sheep tissues associated with progesterone implant of tissues used to enhanced feed efficiency and weight gain

    A.H. Hamra, E.J. Abdul-Wahab and A.A. Aziz

19. Meat quality, carcass composition and growth of pigs treated with recombinant porcine growth hormone

    C. Hertzman, D.M. Ferguson, W.R. Shorthose, P.V. Harris, K.C. Williams, M. Snoswell, J.S. Biggs and R.F. Thorton

20. The influence of dietary vitamin E on swine growth and meat quality

    A. Asghar, J.I. Gray, E.R. Miller, P.K. Ku, A.M. Pearson and D.J. Buckley

21. The effect of dietary tocopherol supplementation on tocopherol levels in the pig and on oxidation pork products

    F.J. Monahan, D.J. Buckley, J.I. Gray, P.A. Morrissey, T.J. Hanrahan and A. Asghar

22. Occurrence of giant fibres and pale soft exudative (PSE) muscle in pigs treated with porcine somatotropin (pST)

    M.B. Solomon, R.G. Campbell, N.C. Steele and T.J. Caperna

23. The influence of the muscle fibre composition on some meat quality characteristics in young bulls

    P. Batjoens , J. Van Hoof and D. Vereecke

24. Effects of organic acids on the collagen of restructured beef

    N.G. Marriot and G.C. Arganosa

25. Inhibition of postmortem tenderization by beef

    M. Koohmarie

26. Activity of sarcoplasmic reticulum of fast and slow beef skeletal muscles

    E.J. Abdul Wahab

27. Early post mortem detection of PSE and intramuscular fat using the MQM equipment

    P. Barton-Gade and C. Bejerholm

28. Development of PSE- rapid postmortem glycolysis or low pH in the muscles at slaughter

    A.C. Sjöblom and K. Lundström

29. Porcine malignant hyperthermia: new insights into the pathophysiology as it may relate to meat quality

    H.M. Eichinger, M.H. Seewald and P. Iaizzo

30. Effect of ageing on quality of meat proteins

    M.B. Al-Asward and K.H. Al-Nagmawi

31. Glycolytic potential in Longissimus dorsi muscle of large white pigs as measured after in vivo sampling

    A. Talmant, X. Fernandez, P. Selier and G. Monin

32. Prediction of the rate of post mortem pH fall in pig muscle by 31p NMR measurements on a muscle biopsy

    A. Miri, R. Lahucky, A. Talmant, P. Renou and G. Monin

33. Postmortem glycogenolysis and pigmeat quality

    M. Severini, G. Cenci and A. Vizzani

34. Effect of calcium ions on the texture of beef during conditioning

    A. Alarcon-Rojo and E. Dransfield

35. The incidence of high internal reflactance 45 minutes PM with different stunning methods

    A.J. von Zweigbergk, K. Lundström and I. Hansson

36. Effect of low voltage electrical stimulation on hot processed pork loins

    A.J. Møller, E. Kirkegaard and T. Vestergaard

37. Estimation of the efficiency of electrical stimulation through measurement of carcass contraction strength

    D. Tsankov, I.V. Maslinkov and G. Mihov

38. Electrical stimuation and rapid chilling of pig carcasses

    A.A. Taylor and M.Z. Tantikov

39. Enzymatic study of meat quality

    S-Y. Zeng et al.

40. Effect of hot versus cold deboning on the quality of retail cuts prepared from primals from skinned pig carcass

    R.L.J.M. van Laack and F.J.M. Smulders

41. Colour and colour stability of hamburgers prepared from electrically stimulated hot versus cold boned, closely trimmed beef

    R.L.J.M. van Laack and F.J.M. Smulders

42. The influence of different moderate coolming conditions on tenderness and troponin-T, 30 Kda and titin concentrations of bull Longissimus dorsi

    B. Buts, E. Claeys and D. Demeyer

43. Study of purification and properties of protein kinase from porcine skeletal muscles

    S-Y. Zeng and Y-L. Lio

44. Carcass characteristics as affected by date pulp substitution for barley in fattening diet of Awassi lambs

    S.A. Hassan, R.A.M. Aljassim and A.N. Al-Ani

45. Influence of level of barley in high concentrate diets on the carcass composition of fattening Awassi lambs

    A.N. Al-Ani, R.A.M. Aljassim and S.A. Hassan

46. Some quality traits of Awassi lamb and desert goat meats as affected by metabolic types of muscle and nutrition

    E.J. Abdul Wahab, R.A.M. Aljassim, S.A. Hassan and A.N. Al-Ani

47. Production of heavy weight market lambs with maximum use of forage: Cooking and sensory characteristics of meat

    R.F. Kelly, D.R. Notter, B.W. Berry and K.P. Bovard

48. Effect of rapid postmortem temperature drop on tenderness and ageing of meat from lams of different age

    I. Jaime, J.A. Beltran, P. Cena, P. Lopez-Lorenzo and P. Roncales

49. Effect of freezing on the chemical composition and some quality characteristics of meat from Arabi lambs

    H.H. Mohammed

50. Fatty acid composition of various fat depots of lambs

    V. Banskalieva, Z. Shindarska and V. Dimov

51. Influence of remating interval and level of protein on sensory characteristics of meat from rabbit

    F. Nicastro, A. Manchisi, F. Toteda, G. Maiarano and L. Zezza

52. Effect of endogenous proteinases on post mortem proteolysis in rabbit longissimus muscle

    A.S. Babiker, A.K. Shoeder, M. Koohmaraie, P.H. Bernthal, T.R. Dutson and R.A. Merkel

53. The effect of marketing ages and sex on dressing percentage and carcass part yields of broilers

    S.A. Naji, S. Al-Mashikhi, T. Al-Zuhairy and A. Al-Ganabie

54. Effects of fasting time before slaughtering and storage temperature on the biochemical and histological chracteristics of duck muscle

    DC. Liu and MT. Chen

55. Effect of antemortem stresses on the changes of physiological, biochemical and physical characteristics of duck muscle

    MT. Chen, SS. Lin, L.C. Lin and L.C. Lin

56. The effect of different levels of single cell protien and urea in the ration on the performance and carcass trait of calves

    A.H. Alwash, S.L. Aziz and F.H. Fherib

Additional information
1. Theme address: Meat and mankind

   M.V. Tracey

Growth and carcass characteristics

1. Manipulation of growth in domestic animals

   R.F. Thornton and R.K. Tume

2. Muscle growth in meat animals

   W.R. Dayton and M.R. Hathaway

3. Adipose tissue growth in livestock species

   S.B. Smith

4. The effect during growth of moderate exercise on muscle metabolic characteristics in vivo and relation to meat quality and sensory properties

   B. Essen-Gustavson, K. Lundstrom, G. Larsson, A. Lindholm, A.C. Nordin, I. Hansson and E. Tornberg

5. Electromagnetic scanning, ultrasonic imaging, and electronic probing for estimation of pork carcass composition

   J.C. Forest, C.H. Kuei, M.W. Orcutt, A.P. Schinckel, J.R. Stouffer and M.D. Judge

6. Carcass traits and longissimus shear values of open heifers and 30 month old heifers that produced one calf

   A.W. Waggoner and M.E. Dikeman

7. Variations in the price of export beef carcasses associated with Genotype and sex

   B. Ball and E.R. Johnson

8. Fatty acid composition of subcutaneous fat in Japanese black steers during fattening

   M. Ishida, T. Takeda, T. Saito, Y. Kano, T. Matsumoto and I. Takahashi

9. Qualitative aspects of the carcass and meat of intact male pigs and castrated at different ages

   L. Muller, G. Da Silveira and F.M.E. Da Souza

10. Influence of fattening technology on carcass and meat quality in young bulls

    S. Cepin

11. The prediction of beef carcass lean content

    S.D.M. Jones, A.K.W. Tong and W.M. Robertson

12. Determination of saleable beef yield in carcass competitions

    E.R. Johnson and B. Ball

13. Fiber type distribution in porcine muscles

    M. Ruusunen and E. Puolanne

14. Performance, carcass, meat sensory and endocrine traits of young bulls and steers implanted with trenbolone acetate and zeranol

    R.D. Johnson and M.E. Dikeman

15. Undernutrition and body composition of rats

    D.M. Murray and C.G. Stubbs

16. Sex and Compudose® Implantation effects on porcine longissimus and semimembranosus fibre types

    M.C. Hunt, G.A. Highfill, M.E. Dikeman and R.H. Hines

17. The distribution and partitioning of fat in Southdown sheep selected for high and low depths of backfat

    I.T. Kadim, R.W. Purchas, A.L. Rae and R.A. Barton

18. Participation and quality of some tissues in pig carcasses of different production types

    A. Petricevic, G. Kralik and D. Petrovic

19. An evaluation of rump P8 and 12th rib fat thickness measuring sites for estimating saleable beef yield in export and local carcasses

    E.R. Johnson and B. Ball

20. Carcass composition of pigs fattened on swill and different types of sugar cane molasses ad libitum or restrictedly

    D. Cruz-Bustillo, A. Perez, A. Sanchez and B. Barreto

21. Industrial yields of pig breeds commercially important in Cuba

    AM. Gonzalez, C. Fernandez and D. Cruz-Bustillo

22. Composition of trimmed retail lamb cuts

    D.L. Hopkins

23. The fattening and carcass traits of Chinese native breed pigs and their improvement

    S. Qishun

24. Effect of energy level and protein content of the ration on some aspects of lipid metabolism in fattening lambs

    V. Banskalieva, Z. Chindarska, T. Dardjonov and V. Dimov

25. Slaughter value of pigs of different production types

    G. Kralik, A. Petricevik and F. Levakovik

Stunning of livestock

1. Carbon dioxide anaesthetization of pigs

   K. Barfod and K.B. Madsen

2. Pre-slaughter CO₂-anaesthesia for swine

   A. Forslid

3. Possible genetic effect on pig’s reaction to CO₂ stunning

   T. Grandin

4. Two aspects of C0₂ stunning method for pigs: Animal protection and meat quality

   C. Ring

5. The effect of environmental factors such as preslaughter treatment and electrical stunning on the occurrence of haemorrhages in the shoulder of slaughter pigs

   E. Lambooy and W. Sybesma

6. Effect of temperature fluctuations on petechial haemorrhages in pigs

   T. Grandin

7. Cardiac arrest stunning in poultry

   I. Schutt-Abraham and H.J. Wormuth

8. Effect of overstunning on bleeding degree of broíler chicken meat

   L.A. Sokolova, T.V. Ivanova and I.I. Tochilova

9. Effect of stunning and slaughter method on brain function and bleeding efficiency in calves

   N.G. Gregory, F.D. Shaw and R.W. Rowe

10. Relationship between cortical electrical activity and mean arterial blood pressure during slaughter of calves

    A. Bager, F. Tavener, C.E. Devine and K.V. Gilbert

11. The use of fourier techniques in the analysis of pre and post stun encephalograms

    F.D. Shaw and P.N. Jones

12. The quality control of humane slaughter

    D.K. Blackmore

Preslaughter and Slaughter

1. Transport of sheep and cattle

   W.R. Shorthouse and J.R. Wythes

2. Behaviour in the preslaughter and slaughter environments

   R. Kilgour

3. Stunning and slaughter

   N.G. Gregory

4. The influence of abattoir lairage conditions on the behaviour and bruising of cattle

   G.A. Eldridge

5. Effect of pre-slaughter fast and transportation of pigs on weight loss and meat quality

   H. Mayes, L. Hahn, J. Nienaber, G.C. Jesse, M. Anderson, A. Becker, H. Heyman, R. Bryan and H.B. Hedrik

6. A survey of the incidence of high pH beef meat in Victorian abattoirs

   R.D. Warner, T.G. Truscott, G.A. Eldridge and P.R. Franz

Meat science and muscle biology

1. Connective tissue and meat quality

   A.J. Bailey

2. Myofibrils and meat quality

   G. Offer, P. Purslow, R. Almond, T. Cousins, J. Elsey, G. Lewis, N. Parsons and A. Sharp

3. Meat tenderness

   P.V. Harris

4. Myosin subfragment 1 modulates the binding of glycolytic enzymes to muscle myofibrils

   F.M. Clarke, P. Stephan and D.J. Morton

5. The occurrence of myosin light chain 1 slow in bovine muscles

   O.A. Young

6. The relationship between pyridinoline and thermal stability of muscle collagens

   D.J. Hogan, N.L.R. King, L.B. Kurth and R. Kuypers

7. Influence of cooking temperature and time on meat mutagen formation

   C. Chen, A.M. Pearson, J.I. Gray and S.M. Laing

8. The effect of glycolytic enzymes on the structure and physical properties of actin

   D.J. Morton, J.F. Weidemann, G. O’Reilly and F.M. Clarke

9. Volatile compounds and ‘grassy’ flavour of lamb and beef related to feeding and storage

   M.E. Bailey, J. Suzuki, H.G. Joseph, C.V. Ross and D.H. Keisler

10. The viscoelastic properties of whole beef (M. biceps femoris) during cooking as related to its sensory and structural characteristics

    E. Tornberg and K. Persson

11. Prediction of the tenderness of cooked meat from measurements made on the raw meat

    W.R. Shorthouse, P.V. Harris, L.M. Eadie and R.F. Dickinson

12. Methods for determining animal age

    D.J. Hogan, N.L.R. King and L.B. Kurth

13. An immunological method to assess protein degradation in post mortem muscle

    E. Bandman, S.F. Hwan and D. Zdanis

14. Preparation of muscle samples for ultrastructural studies and correlative microscopy (LEM, SEM, TEM) of sarcomere length and spacing of intermyofibrillar connections

    T.J.P. Silva, C.E. Bracker, M.W. Orcutt, J.C. Forrest and M.D. Judge

15. Effect of growth rate on meat quality of beef cattle

    B.L. McItyre

16. The contribution of muscle pH differences to the relative tenderness of meat from bulls and steers

    R.W. Purchas

17. Effect of diet and growth on muscle fibre characteristics of broilers slaughtered at six and seven weeks

    F. Nicastro, W.G. Moody, A.H. Cantor and J.D. Kemp

18. Muscle fibre composition of the bovine tail: A pilot study

    O.A.Young and P.M. Kenrick

19. Influence of freezing rate and storage time on beef quality

    R. Hanenian, G.S. Mittal and W.R. Usborne

20. Edible surface coatings to reduce weight losses from chilled carcasses

    V.H. Powell and I. Griffiths

21. Investigation of temperature minima for the storage of chilled meat

    I.J. Eustace and B.A. Bill

22. Characterization of heifer beef colour related to natural onset of estrus and estrus caused by withdrawal of melengesterol acetate

    J.R. Romans, J.E. McClendon, S.L. Moore and A.L. Neuman

23. Influence of vacuum and modified atmosphere packaging on quality venison lambs

    D.L. Seman, T.R. Manley and K.R. Drew

24. Shrinkage and muscle quality in spray chilled beef carcasses

    S.D.M. Jones and W.M. Robertson

25. A comparison of meat properties of young cattle with low or adequate liver or copper concentrations

    P.E. Bouton, P.V. Harris, W.R. Shorthose, D.R. Smith and N. Andersen

26. Changes in the structural proteins and shear values of muscle as a result of prolonged high pressure treatment

    J.J. Macfarlane, I.J. McKenzie and R.W.D. Rowe

27. The practical significance of high temperature conditioning for the tenderness of hot boned beef and veal

    R.L.J.M. van Laack and F.J.M. Smulders

28. The development of a technology of boneless ready-to-cook meats from hot beef

    N.N. Shishkina, I.I. Kargaljtsev, T.I. Prosyolkova, L.F. Kanykina, L.I. Selivanova, G.Ya. Rezgo and L.M. Matrosova

29. Autolytical changes of hot vacuum-packed meat during chilling and storage

    N.N. Shishkina, A.V. Kanevskaya, A.A. Belousov and V.I. Plotnikov

30. Membranal lipid peroxidation in relation to meat stability

    D.J. Buckley, J.I. Gray, C.F. Lin, A. Ashgar, A.M. Pearson, A.M. Booren and E.R. Miller

31. Effects of electrical stimulation on post mortem changes in myofibrillar and sarcoplasmic proteins of beef

    M. Mikamiand H. Miura

32. Development of ultrasonic resonator method for determining the content of fat protein, fat and moisture in meat products

    S.I. Sukhanova, M.V. Pronina, A.V. Sarvazyan and V.A. Bukin

33. Influence of electrical stimulation on the quality of chilled and frozen ready-to eat meat steaks

    L.V. Kulikovskaya, M.A. Kibirasulayev, O.I. Rumynskaya, N.N. Shishkina and A. Kargalmtsev

34. The effect of glycolysis on the biological value of duck meat

    V.P. Panov

35. Antagonism in different carcass and meat quality traits of some cattle

    Chr. Augustini and V. Temisan

36. An initial evaluation of the tail meat of farmed freshwater, Johnston river (Crocodylus johnstonii) and salt-water (Crocodylus porosus) crocodiles

    P.V. Harris, B.J. Shay and W.R. Shorthose

37. Estimation of changes in beef muscular tissue at different processing and storage conditions

    S.A. Yevelev and N.A. Golovkin

38. Electrostimulation of meat of different patterns of autolysis

    L.V. Gorshkova, L.S. Kudryashova and A.S. Bolshakov

39. Multielement content of raw and cooked beef as determined by neutron activation analysis

    R.F. Kelly and J.H. Williford Jr.

40. Structural changes in beef muscle proteins during heating

    E.F. Oreshkin, M.A. Borisova, E.A. Permyakov and E.A. Burstein

41. Changes in the proteolytic activity of lysosomal enzymes in pork muscles under electrical and mechanical effects

    L.S. Kudryashov, L.V. Gorshkova, N.N. Potipayeva, A.S. Bolshakov, T.P. Buslayeva and A.A. Belousov

42. Meat pigment determination by a simple and non-toxic alkaline haematin method- An alternative to the Hornsey and the cyanometmyoglobin methods

    A. Karlson and K. Lundstrom

Meat products and by-products

1. Meat products: Fresh and restructured

   G.R. Schmidt

2. Semi-moist foods

   R.G. Hamilton

3. Lipid oxidation and the flavour of meat products

   L.J. Rubin and F. Shahidi

4. The effect of NaCl-KCl-MgSO₄-mixture (Pan®) on the quality of cooked sausage

   E. Puolanne, E. Saarela and M. Ruusunen

5. Utilisation of meat fractions and predictive modelling of meat product cooking losses and texture

   M.K. Knight

6. Chemical and physical effects of two collagenolytic adjuncts on restructured beef

   N.G. Marriot and E.L. Elkhalifa

7. Effects of salts and phosphates on myofibrillar/cytoskeletal proteins bovine skeletal muscle

   F.C. Parrish jr and B.C. Paterson

8. Testing meat cohesiveness using the instron universal testing machine and the cosu cell

   H.W. Ockerman, D.M. Greene and R.R. Hodges

9. Interactions between K-carrageenan and myoglobin

   G.D. Willis, D.A. Ledward and J.R. Mitchell

10. Characteristics of Surimi-like material form beef, pork and beef by products

    F.K. McKeith, P.J. Bechtel, J. Novakofski, S. Park and J.S. Arnold

11. Meat batter rigidity changes during cooking

    L.R. Correia and G.S. Mittal

12. Influence of low voltage electrical stimulation and post-mortem salting time on textural traits of beef bologna

    D.L. Seman

13. Use of starch based binders in cooked meat emulsions

    G. Bonnefin and P.A. Baumgartner

14. Effects of various fillers on the smokehouse n cooking kinetics of meat batters

    L.R. Correia, G.S. Mittal and W.R. Usbourne

15. Effects of sugars on postmortem glycolysis in bovine muscle minces

    O.A. Young, S.M. Humphry and D.J.C. Wild

16. Research results of dynamics and degree of pigs and cattle bleeding as basis for higher blood usage

    R. Radovanic, D. Cavoski, P. Bojovic and M. Perunovic

17. Selective precipitation and isolation of bovine blood immunoglobulins by polyphosphate and chromatographic methods

    S.A. Al-Mashiki, Y.Z. Lee, S. Nakai and J.S. Sim

18. Assessment of the biological value of seven Egyptian buffalo meat by products

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

19. Changes in gross chemical composition, amino acid composition and mineral content in Hubbard chicken tissues during boiling and frying

    M. Kamal, E. Youssef and M.R.A. Rashwan

20. Synthesis of cooked cured meat pigment, dinitrosyl ferrohemochrome, and its colour characteristics

    F. Shahidi and R.B. Pegg

21. The use of globin from haemoglobin (Globinex®) in meat products

    J. Auvinen and E. Puolanne

22. Preparation of fermented sausages from underutilised fish and meat sources

    D.M. Kinsman, S. Angel and J.W. Hwang

23. The effect of starter cultures on sensory and physicochemical properties of long ripened dry sausage

    D. Cavoski, D. Obradovic, R. Radovanovic, M. Perunovic and T. Fridl

24. Meat starter cultures in Salami manufacture

    J. Coventry, R. Carzino and M.W. Hickey

25. Freezing and freeze drying of lactobacilli for successful Italian style dry salami manufacturing

    D. Cahalan and C. Genigeorgis

26. MAM: Traditional Thai fermented beef

    B. Pithakpol

27. The use of Nisin and lactoperoxidase in comminuted meat products

    R. Carzino, J. Coventry and M.W. Hickey

28. Shelf life evaluation of collagen and sheep gut casings for the manufacture of fresh beef sausages

    C. Dower and P.A. Baumgartner

29. Effects of freezing and thawing on the salting process of normal and PSE porcine muscles

    M. Severini, G. Cenci and A. Vizzani

30. Chemical and histological examination of some Egyptian meat products

    T. El-Khateib, H. Abd El-Rahman, G. Kamel and A.M.A. Ali

31. Quality control of meat and non meat components in local hamburgers

    A.S. Babji

32. Consumers acceptability of some typical Italian cooked meat products containing isolated soy proteins as functions ingredients

    E. Bianchi, A. Cantoni and E. Ratti

33. MIRINZ low temperature rendering process

    J.E. Swan

34. Effect of dehydration on meat quality using a contact dehydrating sheet

    N. Arakawa, Y.J. Chu, M. Matsubara and M. Takuno

35. Heating rate of cured canned hams during pasteurisation

    M.D. Suvakov

36. A study of sensory texture profile of dry carso hams

    S. Rencelj, B. Zlender and F. Bucar

37. Interaction between myofibrillar and soy protein in raw state

    H. Negishi and S. Yoshikawa

38. Influence of meat restructuring systems on the lipid oxidation in lamb

    S. Rahardjo, J.N. Sofos, J.A. Maga and G.R. Schmidt

39. The effect of injected soy protein concentrate on restructured beef

    G.R. Schmidt, S.L. Moore, B.D. Gildemeister and J.N. Sofos

40. Functional properties of offal

    O. Venegas, D. Perez and R. De Hombre

41. The use aggregative stability theory for analysis of the process of coagulation structure formation by meat proteins

    N.N. Lipatov

42. A study into the influence of biologically active substances used for cooked and smoked sausages production

    I.G. Anisimova, M.M. Mikhailova, O.V. Teryo Shina and O.V. Prillipukhova

43. Factors determining the formation of cured meat products structure prepared from coarse cut meat

    V.I. Khlebnikov, G.P. Sarycheva, H.N. Mutalov, A.V. Fazylov, N.S. Mitrophanov, S.H. Khurabaev and N.N. Fedutenko

44. Nham (Thai fermented pork) making with starter cultures

    A. H-Kittikun. P. Wiriyacharee and L. Ruchanagraigarn

45. Screening of bacterial starter cultures for fermented meat products

    P. Zeuthen and S. Mansdal

46. Influence of pH and relative humidity on drying of fermented sausages

    A. Stiebing and W. R�del

47. Characteristics of dry poultry meat sausages with or without starter cultures

    Z. Velic, Lj. Nedelikovic, G. Vojinovic, R. Zivanovic and R. Diklic

48. Chilled storage of soy flour extended minced beef

    G. Andujar and M. Santana

49. Biotechnological modification of raw meat materials, rich in connective tissue, in the manufacture of meat products of ensured quality

    N.N. Lipatov, V.G. Boreskov, N.G. Krokha, L.F. Mitaseva, O.I. Bashkirov, A.B. Lisitsyn and M.P. Voyakin

50. Influence of vacuum smoking and dehydration of minced meat during smoked sausages production

    V.V. Vagin, N.V. Zaviyalov, S.I. Khvylya and T.A. Kuznetsova

51. Effects of curing agents on heme pigment content in meat

    R. Sakata, G.S. Lee and Y. Nagata

52. Antimicrobial effects of liquid smokes in mechanically deboned turkey meat

    J.N. Sofos, J.A. Maga, J. Martin and G.R. Schmidt

53. Enzymatic activities of porcine stomachs and porcine and bovine pancreases

    L. Zivkovic and V. Djordjevic

54. Effect of beef blood collection procedures and storage conditions on blood quality and plasma yield

    Z. Trumic, V. Matekalo-Sverak and J. Panin

55. Common causes of condemnation of carcasses and organs at the Ipoh Abattoir

    C. Sukirthalingam

56. Changes in the quality characteristics of horse meat during curing under electro-mechanical effects

    A.S. Bolshakov, V.G. Boreskov, E.T. Tuleuov, Yu.A. Kiselyov, K. Zh. Amirkhanov and E.T. Oreshkin

57. On the dynamics of curing agents penetration and redistribution in meat

    E.F. Oreshkin, M.A. Borisova, N.A. Tcherkashina and U.V. Martynov

Microbiology

1. Shelf stable oriental meat products

   L. Leistner

2. Long-term storage of chilled fresh meats

   A.F. Egan and B.J. Shay

3. Storage life of chilled lamb carcasses either produced in Saudi Arabia or imported by air from New Zealand

   R.G. Bell, M. Al Meshari and M. Al-Mutairy

4. The effect of initial gas to meat ratio on the spoilage flora of beef packaged under CO₂

   C.O. Gill and N. Penny

5. Treatment of pork with organic acids prior to vacuum packaging – A comparison of the effectiveness of lactic acids and acetic acids

   B.J. Shay, A.F. Egan, D. Miller and T. Ai-Jai

6. A process for central packaging of fresh meat

   G.J. Cocoma and C.S. Cheng

7. Lindane and DDT degradation as influenced by some lactobacillus strains

   V. Visacki, M. Peric , J. Raseta, A. Spiric and O. Buncic

8. The microbiological status of meat from some typical New Zealand meat slaughtering and processing lines

   G.M. Keeley

9. Meat freshness assessment using a biosensor array

   E. Kress-Rogers, J.E. Sollars, E.J. D’Costa, J.M. Wood, A.P.F. Turner, M.K. Knight

10. The bacterial flora and keepability of gas packed meat balls

    E. Pet�j� and E. Puolanne

11. Shelf life of sliced cured meat products

    L. Bogh-Sorensen and S. Qvist

12. Effects of ultraviolet light exposure to the aerobic bacterial loads of Bali beef

    I.B. Arka

13. Growth of Listeria monocytogenes on vacuum packaged beef

    F.H. Grau and P.B. Vanderline

14. The isolation of listeria species in meat and meat products

    C. Breer and G. Breer

15. Effect of cinnamon and clove oils on food poisoning and spoilage bacteria in vitro and poultry meat product

    T. El-Khateib, S.H. Ahmed and M.A. Makboul

16. The incidence of listeria monocytogenes in meat and meat products-factors affecting distribution

    P.D. Lowry and I. Tiong

17. A computer program for evaluating the hygienic efficiency of meat processing procedures from product temperature history data

    C.O. Gill, D.M. Phillips, M.P.F. Loeffen and C. Bishop

18. A quantitative method for determining the hygienic efficiency of meat thawing processes

    P.D. Lowry, C.O. Gill, and Q.T. Pham

19. The production of food product shelf life

    H. Korkeala and T. Alanko

20. Effects of high temperature conditioning and air trapping on the keepability of hot and cold boned, vacuum packaged, beef longissimus

    R.L.J.M. Van Laack and F.J.M. Smulders

21. Preservation of the Nan-an pressed salted duck with microwave irradiation

    Z. Yongchang and D. Qingbo

22. The use of modified atmosphere for meat packaging

    M.J. Ansoborio

23. Identification of atypical streptobacteria isolated from Australian vacuum packaged beef

    O. Kandler, B.J. Shay and A.F. Egan

24. Contribution for the knowledge of the microbiological characteristics of manufactured turkey meat products

    I.M.V. Crus, M. Palminha and R.S. de Melo

25. Determination of catalase and soluble products in heat treated pork as sanity indicators face to the African swine fever virus

    R.S. Melo, A.S. Carvalho, C. Santos, J. Ribeiro and L.C. Roseiro

26. Lipolytic activity of Brochotrix thermosphacta and Lactobacillus curvatus

    M. Papon and R. Talon

Pigmeat quality

1. Effects of carcass fatness and sex on the composition and quality of pigment

   J.D. Wood, M. Enser and C.B. Moncrief

2. The effect of selection for lean growth on meat quality in pigs

   C.P. McPhee

3. The effect of breed on meat quality characteristics in pigs

   P.A. Barton Gade

4. Influence of the Duroc breed on pigmeat quality

   J.D. Wood and M. Bichard

5. Preliminary observations of pig meat quality problems in a Victorian abattoir

   R.D. Warner and Eldridge

6. Studies in post mortem metabolism of PSE prone pork muscles

   F. Schw�gele and K.O. Honikel

7. Fibre optic probe measurements in landrace pigs of different halothane genotypes

   G. Eikelenboom and L. Nanni Costa

8. Muscle metabolism and glycogen depletion within fibre types at slaughter in pigs with different halothane genotypes. Relation to meat quality properties

   B. Essen-Gustavson, K. Karlstr�m, and K. Lundstr�m

9. Pale pig meat- Relative influence of PSE and low pigment content

   K. Lundstr�m, P. Barton Gade, J. Rud Andersen and I. Hansson

10. An attempt to relate meat quality of pork (M. longissimus dorsi) to meat structure

    G. Larsson and E. Tornberg

11. Technological aspects in porcine meat quality

    E. Puolanne

12. Fatty acid composition of different pork tissues lipids

    V. Djorddjevic, M. Bastic, G. Remberg and J. Jovanovic

13. Genetic parameters of fatty acids of pork fat

    D. Shworer, P. Morel, A. Prabucki and A. Rebsamen

14. Dose response effects of native and recombinant porcine somatotrophin (pST) on growth performance, composition of gain and pork quality

    D.H. Beermann, R.D. Boyd, G. Armbruster, A.F. DeNeergard, K. Roneker, T.D. Bartley and K.D. Fagin

15. Growth carcass and sensory characteristics for pigs injected daily with natural porcine somatotropin

    P.J. Bechtel, R.A. Easter, F.K. McKeith, J. Novakofski, D.G. McLaren and G.L. Grebner

16. Qualitative properties and carcass composition of pigs fed ractopamine

    R.A. Merkel, R.L. Burkett, R.J. Burnett, A.S. Babiker, A.L. Shroeder and W.G. Bergen

17. Development of an enzyme linked immunosorbent assay (Elisa test) for detecting boar odour in pork

    A. Asghar, M.M. Abouzied, A.M. Pearson, J.I. Gray, J.J. Pestka and E.R. Miller

18. Carcass composition, muscle quality, odor incidence and utilization of boar meat

    M.D. Judge, E.W. Mills, M.W. Orcutt, I.C. Peng, J.C. Forrest, M.A. Diekman, B.G. Harmon, R.S. Lin and L.L. Nicholls

19. Carcass yield, meat quality and functional properties of pork as affected by hot processing procedures

    F.R.M. Smulders and R.L.J.M. Van Laack

20. Metabolic rate of porcine M. gluteus medius as influenced by hanging position of carcass prior to bleeding

    M. Vada-Kovacs and E. Czibula

21. Quality characteristics of chilled and warmed exercised pork longissimus obtained from pigs stunned by captive bolt

    T.S. Yang, C.Y. Liu and H.C. Chang

22. Effect of temperature conditioning on toughness in hot boned pork loins with high or low initial pH

    A.J. Moller and T. Vestergaard

23. Effect of lead yield grading system on pork palatability

    E.A. Gullet, K. Schumaker and W.R. Usborne

Engineering technology

1. New technology in slaughter and processing: Sheep

   G.R. Longdill

2. New technology in slaughter and processing: Pigs

   P. Hok

3. Classification of bovine carcasses by means of video image analysis and reflectance probe measurements

   S.E. Sorensen, S. Klastrup and F. Petersen

4. Method for automatic control of electrical stimulation of carcasses

   D. Tsankov, Iv. Maslinkov and G. Mihov

5. A novel cabinet for the hot water decontamination of sides of beef

   K.R. Davey

6. Decontamination of beef carcasses with hot water

   M.G. Smith

7. Application of ‘specific’ sensors in the meat sector

   E.J.C. Paardekooper, J.W.M. Kummeling, M.W.H. Den Reijer and R. Van Dijk

8. Mass transfer un der retail display conditions

   S.J. James, M.V.L. Swain and J.D. Daudin

9. Performance of a simple mathematical model for prediction thermal changes in meat

   D.A. Lovett

10. Freezing and thawing times of a meat like substance in an air stream

    Q.T. Pham and J. Willix

11. Studies on the hardness of beef fat using the sliding pin consistometer

    K.R. Davey

Consumer aspects

1. Relationships between some objective properties of beef and consumer perceptions of meat quality

   W.R. Shorthose, P.V. Harris, A.F. Hopkins and O.L. Kingston

2. Centrally packaged fresh red meat – A combination of technology and marketing

   J.H. Bruce

3. Combination meat and isolated soy protein products for weight and serum cholesterol reduction

   V.I. Ivashov, M.P. Voyakin, R.M. Salavatoulina, M.N. Volgarev, S.H. Richert and F.H. Steinke

4. Decreased red meat consumption in English speaking countries: A positive or negative effect on health?

   J. Hamilton

5. Effect of cooking on the polyunsaturated fatty acid and cholesterol content of lean lamb and beef

   A.J. Sinclair and L.G. Williamson

6. The influence of cooking method and parameters upon the dietetic properties of baby foods

   A.V. Ustinova, E.G. Bobrikova, V.I. Khlebnokov, A.M. Krylov and A.V. Kondratyeva

7. Development and biological evaluation of meat products for school programmes

   A.V. Ustinova, E.G. Bobrikova, N.A. Nikolayeva, B.P. Sukhanov and A.M. Krylov

8. Current concepts on the nutritive and biological value of meat raw materials with a high content of connective tissue

   I.A. Rogov, E.S. Tokayev and Yu.I. Kovalev

9. Effect of pectin substances on vitamin C stability and iron assimilability in canned meat products

   K.S. Ladobo, B.P. Sukhanov, V.A. Gonosky and L.V. Shakhnazarova

Residues in meat

1. A practical enzyme linked immunoassay for quantitation of skatole

   P. Singh, A. Sinha, R. Afzal and T.K. Brock

2. Detection of antimicrobial residues in slaughtered animals in Australia

   I.B. Stephens and D.J. Winwood

3. Testing of parasites and chemical residues in a slaughterhouse

   P. Singh, D.G. Oliver, B.P. Ram and D. Allison

Industry day

1. Some economic issues related to meat processing in Australia

   T.C. Sheales and J.L. Geldard

2. Integrated marketing systems

   J. Hall

3. Comtemporary issues in meat inspection and quarantine

   G. Murray

4. Cattle production and meat yield interactions

   R. Johnson

5. Livestock handling pre-slaughter

   T. Grandin

6. Humane slaughter

   N.Gregory

7. Reform of the Australian beef cattle market

   I.F. Whan

8. Automated stunning, slaughter and dressing of sheep

   G.R. Longdill

9. New technology in the slaughtering and processing of pigs

   P. H�k

10. Trends in meat retailing

    M. Caredes

11. Automated meat cutting

    P. Clarke

12. Meat packaging – maintaining the quality and prolonging the storage life of chilled beef, pork and lamb

    A.F. Egan, I.J. Eustace and B.J. Shay

13. Packaging meat under carbon dioxide

    C.O. Gill

14. Shelf-stable edible meat

    L. Leistner

15. Restructured and reformed meat

    G.R. Schmidt

Additional information

1. Muscle biology and biochemistry

1. Abstracts
2. Review: Muscle biology and biochemistry

   P,V. Tarrant

3. Age-related changes in the collagen of bovine corium

   A.T. Miller and E. Karmas

4. Biochemical distinction of diaphragma pars lumbalis from other beef muscles

   J. Bousset and B.L. Dumont

5. Lactate dehydrogenase activity in porcine muscle as influenced by freezing, thawing, aging, curing and heating

   J.T. Keeton, S.S. Collins and S.B. Smith

6. Investigations on the nucleotide breakdown and sensoric and technological evaluation of normal and PSE pig meat during storage

   H.M. Eichinger, M. Seewald and E. Heisswolf

7. Varying technological beef muscle properties and the intramuscular fatty acid pattern

   H.M. Eichinger and M. Seewald

8. Fiber number and type composition in muscle of ageing rats

   T.J. Eddinger, R.L. Moss and R.G. Cassens

9. Modes of action of repartitioning agents in sheep

   R.F. Thornton, R.K. Tume, P.C. Wyn, T.W. Larsen and G.W. Johnson

10. Changes in perirenal fat from pigs with PSE and DFD muscles

    B. Dzierzyńska-Cybulko, M. Woźniak and B. Krych

11. Immunization against 5α-androstenone in boars using androstenone-KLH and GnRH-KLH as immunogens

    R.L.S. Patterson, E. Buxton and I. Partridge

12. The substantiation of the use of raw meat as related to the extent and nature of autolysis

    L.V. Gorshkova, L.S. Kudryashov, A.S. Bolshakov, T.P. Buslayeva and A.A. Belousov

13. The activity of pork muscle proteases as effected with sodium chloride

    L.S. Kudryashov, L.P. Shalakina and A.S. Bolshakov

2. Microbiology and hygiene

1. Abstracts
2. Review. Microbiology and hygiene in red meats

   T.A. Roberts

3. The relation between water activity and microbial spoilage in meat product models

   H. -J.S. Nielsen

4. Degradation of bovine lean meat under the chilled storage condition

   H. Miura, M. Mikami and L.P. Cajayon

5. Microbiological problems of mechanically deboned pork meat production and processing

   D.M. Koloźyn-Krajewska

6. The use of aututrak for the rapid enumeration of microorganisms on meat surfaces

   D. Harran and J. Scholefield

7. Comparison of the method of defrost of precooked frozen products of microbiological analysis

   I.M. Vicente da Cruz, A.P. Peito and R.S. Melo

8. Prevalence of acid fast bacilli in muscle tissue of slaughter pigs with tuberculous-like lesions in the lymph nodes

   B. Wojtoń, C. Żórawski and K. Kwiatek

9. Microbial spoilage and substrate concentration of normal and DFD beef

   B. Dezuere-Wallays, J. Van Hoof and R. Pensaert

10. Microbial decontamination and weight of carcass beef as affected by automated washing pressure and length of the spray

    J.D. Crouse, M.E. Anderson and H.D. Naumann

11. Isolation of Yersinia enterocolitica from pork meat

    L. De Zutter and J. Van Hoof

12. Prevalence and control of Campylobacter jejuni in a turkey processing plant

    A.P. Moran

13. Bacteriological quality assurance of porcine toungues

    P.G.H. Bijker, H.A.P. Urlings, C.H.C. Van Oostrom, M.H.G. Zijderveld and J.G. Van Logtestin

14. The bacterial flora and keepability of Finnish Frankfurters

    E. Petäjä

15. Heat destruction of the African swine fever virus in the Portuguese ”Chourico”. Technological parameters

    R.S. Melo and J.D. Vigario

16. Survival of salmonella in the process of livex production and its behaviour on the livex surface

    S.J. Zaleski, B. Lawik, R. Tereszkiewicz and G. Zaleski

3 Slaughter

1. Abstracts
2. Review: Slaughter, some developments and perspectives in 1987

   J.G. van Logtestijn

3. High speed double rail restrainer for stunning or ritual slaughter

   T. Grandin

4. Effect of preslaughter holding time on pork yields and quality

   A.M. Gonzáles, O. Venegas and E. Bencomo

5. Transient neocortical and hippocampal EEG silence induced by one minute inhalation of high concentration CO₂ in swine

   A. Forslid

6. The problem of dark cutting in veal

   G. Malmfors and B. Brendov

7. Determination of maturity in culled cows

   S. Klastrup and S.E. Sørensen

8. Decolouration of blood by haem oxidation

   J. Wismer-Pedersen

9. Texturisation of protein recovered from blood plasma

   A.A. Dias Correia

10. Improved method for electrical stimulation of beef and sheep carcasses

    D. Tsankov, I. Maslinkov and G. Mihov

11. Effect of low voltage electrical stimulation on the hydrophilic and organoleptic properties of beef

    A. Kostov, K. Vhulkova and S. Danchev

12. The electrical stunning of pigs: Observations, current flow, stunning degree

    R. Wyss

13. Thermographic determination of the effect of low voltage electric stimulation of sheep

    A. Kostov, M. Howary and S. Danchev

14. Evaluations of yields of offals and slaughter byproducts in young fattening bulls of different genotype

    E. Szücs, I. Ács, A. Csiba and Zs. Tobiás

15. The occurrence and rapid identification of DFD bulls

    A. Mikulík, J. Bíbová, D. Zemanová and Z. Dvořák

16. Developments in cattle carcass grading

    K. Ender and F. Grosse

17. The effects of short periods of water and/ or feed deprivation, and realimentation, on the lipid content of M. longissimus dorsi and the liver of sheep

    W.R. Shorthouse

18. Short term hide preservation using air chilling

    V.I. Ivashov, T.V. Veretova, D.P. Radkevitch and O.I. Yakushev

19. A study into the relation of carcass measurements to meat productivity of young beef cattle

    Yu.V. Tatulov, I.P. Nemtchinova, I.F. Sorokina and G.P. Goroshko

4 Fresh meat Technology

1. Abstracts
2. Review: Developments to improve efficiency in post-slaughter handling and distribution of fresh meat

   A.A. Taylor

3. Relationships between mechanical properties of raw meat and characteristics of connective tissue

   E. Abustam, P. Bordes and J. Culioli

4. The effect of antioxidants on the storage life of restructured pork chops

   N.G. Marriot and P.P. Graham

5. Recent advances in fresh meat technology

   E.J.C. Paardekooper

6. Modifying the textural characteristics of formed beef products

   V.M. Bernal, W.V. Bernal and D.W. Stanley

7. Irradiation of vacuum-packaged sheep carcasses to extend the chilled storage life

   S.L. Beilken, B.Bill, F.H. Grau, I. Griffiths, J.J. Macfarlane, P. Vanderlinde and P.A. Willis

8. Influence of different chilling procedures on the eating quality of pork chops

   P. Barton-Gade, C. Bejerholm and U. Borup

9. Some microbiological and chemical features of the beef packaged in oxygen + carbon dioxide stored at 0˚C

   H. Fonseca

10. Air trapping during vacuum packaging of hot and cold deboned beef. Effect on gas composition and bacteriological conditions

    H.L.J.M. van Laack, F.J.M. Smulders and G.L. van Logtestijn

11. Way of cutting beef samples and its effect on losses

    L. Müller

12. Pulsed cutting of brittle biomaterials

    V.I. Ivashov, V.A. Andreenkov, S.G. Yurkov, B.N. Dujdenko, V.A. Onizhenko and M.M. Akimov

13. Effects of sodium chloride on the hydration of fresh and frozen thawed PSE porcine muscle

    M. Severini, A. Vizzani and G. Cenci

5 Nutrition

1. Abstracts
2. Effect of cooking on fat content of beef and pork

   G. Johansson and A. Laser Reuterswärd

3. Effect of freezing and frying on mineral content of six Egyptian buffalo organs

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

4. Lipid and PUFA contents of muscle and skin of chicken. Influence of anatomical location

   E.K. Kim and G. Gandemer

5. Transition of some heavy metal elements (Cd, Cu, Hg, Pb, Zn) from piglet feeding root soil (Ferkelwuehlerde) into pork liver and kidney. Test series II

   E. Hauser

6. Effect of desinewing and processing on the amino acid content of beef shank

   F.A. Salem, H.K. El-Manawaty and M.A.A. El-Baki

7. Pork quality and back fat composition of Cuban pigs fattened with a restricted diet based on swill and high test molasses

   D. Cruz-Bustillo, J.L. Rodriguez, A. Sanchez and B. Barreto

8. Cholesterol content in different pork tissues

   V. Djordjević, M. Bastić and J.A. Jovanovic

9. Effect of the thermal processing on fish sausage proteins

   D. Kjosev and V. Donchev

10. A study into the influence of mechanically deboned meat on the dietetic quality of meat products

    A.V. Ustinova, E.G. Bobrikova, A.A. Vlezjko and B.P. Sukhanov

11. The development of a mathematical model of dietetic meat products

    A.V. Ustinova, E.G. Bobrikova, G.P. Goroshko, N.D. Tikhonoskaya, V.I. Khlebnikov and A.M. Krylov

12. The biostimulating effect of feed rations containing production wastes of some medical preparations

    A.I. Snitsar, L.I. Stekolnikov, A.A. Belousov, I.M. Tchernuka and V.V. Avilov

13. Deterministic approaches to designing biological and energy values of meat products and rations containing them

    N.N. Lipatov and I.A. Rogov

14. Food value of young buffalos chilled meat

    V.P. Panov

6 Technology of heat processed products

1. Abstracts
2. The effects of various hydrocolloids on the properties of minced meat products

   P. Zeuthen and S.R. Olsen

3. About the influence of metal ions on the stability of frankfurter type sausages and the effect of citrate

   G. Denk and K.O. Honikel

4. Utilization of carrageenan and gums in the manufacture of hams

   M.L. Orovio, M.A. Guerra, M. Ramos and G. Delgado

5. Fat holding properties of pork back fat and beef fat- as influenced by comminution and heating

   E. Tornberg and K. Persson

6. Identification of the interfacial proteins in meat emulsions

   C.J. Brock and M.B. Enser

7. The effect of swollen myofibrils on the rheology of protein gels

   B. Egelandsdal and J. Mitchell

8. Microstructure of porcine muscle after screw press mechanical treatment

   P. Velinov, M. Zhikov and E. Markov

9. Incidence and use of bruised beef in meat products in tropical Africa

   D.E. Silverside, L. Nicolaides, A.D. Stephens and A. Sanders

10. The effect of collagen on the stability and rheological properties of cooked sausage

    M. Sadowska

11. Changes in extraction characteristics of muscle proteins during cooking of meat

    M.G. Harrington and N. Patestos

12. Changes of physicochemical and microbiological parameters during controlled production of high quality frankfurters

    E.D. Paneras and J.G. Bloukas

13. The effect of freeze storage and salt concentration on emulsifying capacity of the pig blood plasma

    Z. Duda, A. Jarmoluk and J. Miszograj

14. Upgrading an underutilized protein source through further processing

    S. Angel, D.M. Kinsman and J.W. Hwang

15. Meat raw materials in comminuted meat systems

    A.-M. Hermansson

16. Studies on sausages supplemented with soy-sunflower proteins

    M.M. Abdel-Baki, S.S. Ibrahim, M.S. El-Dashlouty and Z.M. Fouda

17. An approach to online automized cooking process of whole meat products

    H.-J. Raeuber and T. Rossner

18. The quality of cooked sausage as effected with the microwave tempering of meat blocks

    I.A. Rogov, A.F. Malyutin, A.F. Mitaseva, V.V. Miklashevsky, V.A. Boravsky and A.I. Barasheva

19. A study into the interrelation of moisture content and acoustical characteristics of the muscle tissue

    G.L. Solntseva, S.I. Sukhanova, R.I. Khlamova, A.P. Sarvazyan, A.G. Lyrchikov and V.N. Shestimirov

20. The study of the change in molecular dynamic characteristics of muscular tissue in storage depending on meat chilling conditions

    N.A. Golovkin and S.A. Yevelev

21. Effect of freezing and storage time on some quality properties of heat treated chicken breast

    S. Tojagić, J. Popov-Raljić and D. Manojlović

22. A possible relation between residual muscle glycogen and yield of meat processing by curing and cooking

    G. Monin, A. Talmant and C. Valin

23. The effect of low salt content and low pH value on the water binding capacity of cooked sausage

    L. Ojalainen, S.H. Richert and E. Puolanne

24. Effect of connective tissues on the sensory textural scores and shear forces of restructured beef steaks

    R.C. Whiting, E.D. Strange, A.L. Cronlund and A.J. Miller

25. Heat dependable myofibril shrinkage and associated water losses

    K.H. Terpsidis, A.T. Rantsios, P.V. Papavassiliou and A.N. Tsagarakis

7 Fermented meat products

1. Abstracts
2. Review: Perspectives of fermented meats

   L. Leistner

3. Dry cured hams produced from frozen/ thawed raw materials

   O. Sørheim and S.A. Berg

4. Studies on the activity of micrococci in view of the selection of starter cultures. I. Catalase activity of strains isolated from raw dried meat products

   B. Dineva, E. Markov and R. Brankova

5. Studies on the activity of micrococci in view of the selection of starter cultures. II. Nitrate reductase activity of Micrococcus varians strains M₆, M₁₁₅, M₈₃

   R. Brankova, E. Markov, Ts. Tsvetkov and B. Dineva

6. Investigation on oxidative changes in long ripened dry sausage

   A. Nagy, V. Mihályi and K. Incze

7. Effect of a commercial starter culture on survival of salmonellae in mettwurst

   R. Avnat and R. Spangental

8. Possibilities of production and some quality characteristics of dry poultry meat sausages

   Lj. Nedeljković, Z. Veljić, G. Vojinović, M. Isakov and R. Diklić

9. Chemical characteristics of ”Salpicao” a traditional Portuguese smoked sausage

   C. Martins, F. Leon Crespo and J.C. Penedo Padron

10. Ageing indexes in ”Iberico” ham

    F. Leon Crespo, C. Martins, C. Mata Moreno, J.C. Penedo, A. Barranco, S. Carmago, C. Velloso, I. Martinez Arenas and R. Moreno Rojas

11. A study into thermal-physical and heat-mass-exchange characteristics of raw smoked sausages during manufacture

    I.G. Babanov, S.I. Sukhanova, A.M. Brazhnikov and A.G. Mazurenko

12. The action mechanism of soy protein in dry sausage

    N.Terra and C.R. Valente

13. The use of a diagram and functions of state for a complex evaluation of product structural and hygroscopic properties in relation to the process of drying

    A.V. Lyakhova, A.A. Vinitskaya and I.I. Ivlev

8 Analytical methods

1. Abstracts
2. Review: Recent trends and aspects on analytical meat reseaerch – A critical review

   K. Hofmann

3. Application of the ”myoglobin method” for the identification of meat species in heated materials

   F. Bauer and K. Hofmann

4. Proximate analysis of beef samples by near infrared reflectance spectroscopy

   M. O’Keeffe

5. The separation of myofibrillar proteins using isoelectric focusing

   K.M. McLellan and F. Norton

6. Detection and evaluation of lard adulteration in pure buffalo and cow butter

   M.K.E. Youssef and M.R.A. Rashwan

7. Species identification of internal organs using antisera to thermostable muscle antigens

   E.K. Kang’ethe and K.J. Lindqvist

8. Thermogravimetric analysis: Determination of the rate of volatile compound formation from boar M. semimembranosus intramuscular lipids

   L. Bastić, D. Skala and M. Bastić

9. A complete separation of major phospholipid classes in meat by high performance liquid chromatography with subsequent gas chromatographical analysis of phospholipid bound fatty acids

   M. Sewald and H.M. Eichinger

10. Considerations regarding control measuring in connection with automatic measuring of fat- and meat thickness with the Danish optical probe

    E.V. Olsen

11. Analysis of sodium and potassium in meat products

    D. Kühne

12. A method of quantitative determination of glycosaminoglycanes (mucopolysacharides) in animal tissues and some organopreparations

    L.K. Bartkova, E.Yu. Kulikova and I.V. Isayeva

13. Organoleptical evaluation of cooked sausages using the coefficients of single characteristics ponderability

    G.L. Solntseva, G.P. Dinariyeva, V.G. Vasiljev, E.V Belousova, M.P. Voyakin and N.V. Romanova

14. A passive method for determining animal’s body temperature

    A.A. Belousov, V.A. Boravsky, A.N. Zakharov, E.N. Mushinsky and V.M. Polyakov

15. The distribution of failure data for meat products

    G. Andújar and H. Herrera

16. A new measuring system to study the rheological properties of meat during heating

    L. Bohlin, K. Autio and E. Puolanne

17. Early prediction of PSE and DFD meats by infrared thermography on live animals

    C. Gariépy, J. Amiot and S. Nadai

18. Objective detection of PSE/DFD pork using electronic grading probes

    A. Fortin and D.P. Raymond

9 Production management and process control

1. Abstracts
2. Review: Selected economic aspects in the meat business – A review, actual problems and prospects for the future

   G. Lorenz

3. Control of quality and production efficiency of meat products

   Z. Erdös, Zs. Tobiás and A. Csiba

4. Lean content evaluation in pig carcasses using the Danish fat-o-meat’er

   R. Chizzolini, A. Badiani, T. Bettati, S. Morini, D. Barchi and G. Malagoli

5. Factors affecting the economy of fatty tissue (EFT) model of Poland

   K.J. Krajewski and D.M. Kolozyn-Krajewska

6. An objective bruise scoring and penalty system for the Australian beef cattle industry

   I.F. Whan and D.M. Ferguson

7. An approach to the standardization of connective tissue content in comminuted meat products in Bulgaria

   N. Dilova, E. Markov, I. Iotov, A. Grozdanov, D. Petrova and G. Kapanova

8. Manufacture of coarse ground dried meat products of a programmed composition

   R. Todorov, E. Markov and E. Tyutyundzhiev

9. On selection of the optimum regime for canned meats pasteurisation

   E.F. Oreshkin and G.S. Tchubarova

10. Systematic analysis and optimisation of technological systems of meat processing

    Yu.A. Ivashkin and S.A. Shutov

Additional information

1.Growth promoters in farm animals

1. Review Endocrine control of growth and muscle development

   G. Maghuin-Rogister and P. Danhaive

2. Palatability characteristics of cull cow implanted with tenbolone acetate

   J.J. Adam, J. Fabry and C. Deroane

3. Meat production and enzyme activities in the blood of fattening young bulls originating from cows with different levels of milk production

   T. Makaveev

4. Immunological growth promotion of young bulls by a synthetic vaccine inhibiting the endogenous somatostatin

   J. Closset, G. Maghuin-Rogister, T.Q. Minh, O. Lambot and G. Hennen

5. Consumer test of meat from entire males in relation to skatole in back fat

   A.B. Mortensen, C. Bejerholm and J.K. Pedersen

6. The androstenone-skatole dilemma as applied in a consumer test

   P. Walstra, B. Engel and G. Mateman

7. Analysis of skatole and 5 α-androst-16 en-3-one in meat products by HRGC

   J.A. Garcia-Regeuiro, I. Díaz, M. Hórtos and J. Arnau

8. Cull cow management and its effects on carcass characteristics

   L. Müller and C. Grassi

9. Endurance exercise is associated with meat tenderness in sheep

   J.L. Aalhus and M.A. Price

10. Determination of 5-vinyloxazolidine-2-thione residues in ruminant tissues

    H.F. Debrander and R. Verbeke

11. Comparison of two analytical methods of androstenone determination in backfat of pigs, treated with anabolic steriods

    H.F. Debrander, R. Verbeke, R.O. De Wilde, P.K. Storm and M. Van Der Linden

12. Levels of oestrogens in muscle tissue of pregnant cows. Comparison with levels found in steers implanted with estradiol 17β

    A. Fernandez Suarez, A. Longhi and G. Berra

13. Rationale supporting zero-day preslaughter withdrawal of swine orally administered lincomycin

    J. Vanhemelrijck

14. Effect of a progesteron-oestradiol implant and or a lasalocid-sodium supplementation on perfomance, carcass- and meat quality characteristics of finishing bulls

    Ch.V. Boucque, L.O. Fiems, M. Casteels and F.X. Buysse

15. Bull perfomance and carcass and meat quality affected by an oestradiol-17β implant and or virginiamycin

    L.O. Fiems, Ch.V. Boucque, M. Casteels and F.X. Buysse

16. Microstructure of muscle tissue of beef cattle fed with bioactive substances

    A.A. Belousov, V.I. Plotnikov, V.V. Avilov, V.I. Mkhailov, A.V. Arkhipov and A.A. Antonov

17. the evaluation of beef cattle quality, based on interrelations of some measurement of carcasses with their morphological structure

    Y.V. Tatulov, N.I. Kuritsyn and T.M. Mittelshtein

2. Slaughter technology and early post slaughter handling

1. Review Accelerated processing, achievements, drawbacks and the reconciliation of sensory and microbiological meat quality

   F.J.M. Smulders

2. Slaughter technology to improve the quality of pork

   K. Troeger and W. Woltersdorf

3. Automatic electrical stunning of veal calves in a V-type restrainer

   E. Lambooy

4. Saving in labour due to early processing of beef

   J. Dupit

5. The influence of temperature on the course of rigor and aging in two beef muscles

   E. Tornberg and G. Larsson

6. Warm boning of pigs in relation to meat tenderness

   S. Støier

7. Aquapuncture on pigs for reduction of the incidence of stress meat

   O.S. Braathen, A. Thorensen, T. Frøystein and J. Johansen

8. Elimination of PSE-meat alterations by biochemical selection at pigs

   V. Duschanek, R. Lásztity and T. Jakab

9. A process for discolouration of slaughterhouse blood: some technical and economical results

   B. Houlier

10. The effect of chilling temperature and carcass mass on meat tenderness

    P. Walstra, B. Engel and G. Mateman

11. The effect of fasting and transport on carcass yield and meat quality in sheep

    P.D. Wariss, S.N. Brown, E.A. Bevis and C.S. Young

12. The time to loss of brain responsiveness following exsanguination in adult cattle

    C.C. Daly and P.D. Warriss

13. Good pig handling improves pork quality

    T. Grandin

14. Effect on meat quality of shackling pigs by one or two legs

    K. Lundström and S. Henningson

15. Evaporative weight loss of pig carcass between slaughter and 24 hours post mortem in relation to rapid chill conditions and meat quality

    A. Diestre and J. Vila

16. Electrical stunning and beef cattle slaughter in New Zealand

    K.V. Gilbert, R. Hand and C.E. Devine

17. Electroencephalography, blood oxygen levels and sensibility of electrically stunned cattle

    C.E. Devine, K.V. Gilbert, A. Tavener, A.E. Graafhuis and H. Reed

18. Effect of hot boning after electrical stimulation of beef on sellable meat yields and meat tenderness

    R. Verbeke, B. Buts, D. Demeyer, G. van de Voorde and E. Claeys

19. The carcass quality of some cattle breeds and their crosses

    S. Cepin, J. Osterc and B. Zlender

20. Effect of early post slaughter handling and storage conditions on tenderness of bull Longissimus dorsi

    B. Buts, E. Claeys and D. Demeyer

21. The mechanized line for the production of livexes

    St.J. Zaleski and W. Nadlski

22. Increasing the cleanliness of pig carcassses by the introduction of improved mechanisation for cleaning and disinfection

    G.P. Corstiaensen, J.M.A. Snijders and G.E. Gerats

23. The influence of electrical stimulation and alternating temperature schedule of chilling upon changes in stored subfrozen meat

    N.A. Golovkin, S.A. Elevev and N.N. Vorobyva

24. The use of hydraulic drives to mechanise technological operations in the meat industry

    D.I. Alyoshin, N.P. Generalov, V.M. Morozov, O.M. Vasilevsky and T.G. Piskaryova

25. Muscle protein structure and WHC of pre-rigor beef prior and after electrical stimulation

    E.F. Oreshkin, M.A. Borisova, M.N. Tashpulatov and A.S. Bolshakov

3. Post mortem muscle biology and biochemistry

1. Review Localization of titin using polyclonal and monoclonal antibodies

   J. Trinick, A. Whiting, J. Wardale and R. Jeacocke

2. Causes of cook loss on heating of meat

   I. Seuss, E. Pospiech and K.O. Honikel

3. Application of rapid tests for early predicting of DFD condition in prerigor beef carcasses

   B. Dezeure-Wallays, J. van Hoof and R. Pensaert

4. A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle

   R.G. Kauffman, G. Eikelenboom, B. Engel and P.G. van der Waal

5. Effect of early conditioning temperature on ageing and tenderness of lamb meat

   J.A. Beltran, I. Jaime, P. Lopez-Lorenzo and P. Roncales

6. Proteolysis of intramuscular connective tissue during post mortem conditioning of beef muscle

   V.M. Bernal and D.W. Stanley

7. Low voltage electrical stimulation of sheep carcasses. Ultrastructural investigations

   P. Velinov, S. Dantchev, A. Kotsov and M. Zhikov

8. Influence of breed and age on collagen solubilty of some ovine and goat muscles

   P.H. Heinze, M.C. Smit, R.T. Naudé and R.L. Boccard

9. Relation between concentration of troponin-T, 30000 dalton and titin on SDS-page and tenderness of bull Longissimus dorsi

   B. Buts, E. Claeys and D. Demeyer

10. Beef curing under electrical and mechanical effects

    L.V. Corshkova, T.P. Buslayeva, A.S. Bolshakov, L.S. Kudryashov and A.A. Belousov

11. Changes in ATP of pre-rigor vacuum-packed meat as related to refrigeration parameters

    :.N. Shiskina and A.V. Kanevskaya

12. Study on the physiologica characterisitcs of lamb muscles

    A.T. Rantsios, A. Tsagarakis, S. Lekkas, T. Vlemmas and e. Kaldrymidou-Koutalianou

4. Hygiene and microbiology

1. Review Chemical changes associated with microbial growth on meat stored at chill temperatures

   R.H. Dainty

2. Observations on the potential for sodium substitutes, i.e. other metal chlorides and potasium sorbate for controlling microbial growth

   H.-J.S. Nielsen and L. Leistner

3. Occurrence of ochratoxin A in pork and pork products

   R. Scheuer and L. Leistner

4. Influence of air ionisation on the microbial contamination of carcasses during refrigeration

   T. Croegaert, L. De Zutter and J. van hoof

5. Evaluation of meat products mesophillic microorganisms count – Reduction of time elapsed

   I.V. Cruz and R.S. Melo

6. Microbiological and physicochemical studies of the production of meat-vegetable tinned food for children

   J. Gogov, S. Tzenov and S. Brachkova

7. Microbial growth on fat and lean tissues of vacuum packaged chilled pork

   R. Talon and M.C. Montel

8. A strategy for improvement of the bacteriological quality of the frozen local bovine meat delivered to the Gecamines (Shaba/ Zaire)

   A.M. Mathieu, O. Mboyo and J. van Hoof

9. Bacteriological quality of industrially processed fresh chicken carcasses

   M.A. Oliver, N. Guinart and J.M. Monfort

10. Inoculation of steaks with lactobacillus species and effect on colour and microbial counts

    M. Renerre and MC. Montel

11. Preservation of the Portuguese ”chourico”. Chemical and microbiological evolution related to packaging and storage time and temperature

    R.S. Melo, M. Palminha, I.V. Cruz and R. Morgado

12. Antioxidant inhibition of mutagenicity in fried meat

    C. Chen, A.M. Pearson, J.I. Gray and M.R. Bennik

13. Determination of the bacteriological quality of meat by impedance measurements

    L. De Zutter and J. van Hoof

14. Enumeration of lactic acid bacteria in meat products

    S. Qvist and D. Liberski

15. Influence of type of muscles on bacterial growth on vacuum packaged beef

    J. Fournaud, R. Lauret and O. Marty

16. Advances in the control of Trichinella spiralis

    A.W. Kotula

17. Bacterial and chemical changes occurred in camel meat and meat substitutes during cold storage

    M.M. Abd El-Baki, S.K. El-Samaly and S.A. El-Nemr

5. Meat processing: Fermented products

1. Review Fermentation of meat: an integrated process

   D. Demeyer, A. Verplaetse and M. Glistelinck

2. Evaluation of unconventional carbohydrates and enzymes for fermented sausages in a model system

   P. Zeuthen and A. Bach

3. Selection of micrococci strains for their use as starter cultures for dry fermented sausages

   M.D. Selgas, J.A. Ordoñez and B. Sanz

4. Commercial manufacture of raw ripened fermented sausages formulated with mechanically separated chicken meat

   R.A. Holley, L.M. Poste, M. Wittmann and P. Kwan

5. Study of the microbial flora during the natural commercial fermentation of Italian-dry Salami and identification of species suitable as starters

   D.L. Cahalan and C. Genigeorgis

6. Effects of processing parameters on certain microbiological and biochemical characteristics of fermented Italian-dry salami manufactured under commercial conditions

   C. Genigeorgis, M.J. Fanellki and J. Metaxopoulos

7. Effect of glucono-delta-lactone on certain characteristics of Italian dry salami fermentation under commercial manufacturing conditions

   C.Genigeorgis, M.J. Fanelli and J. Metaxopoulos

8. The ”Salchichón de vich” (Vich sausage) I. Technology and evolution of microbial flora during its maturing and curing process

   J. Ferrer and P. Arboix

9. The ”Salchichón de vich” (Vich sausage) II. Evolution of chemical parameters during the curing process and valoration of organoleptic quality

   J. Ferrer and P. Arboix

10. Study of proteolysis during curing of dry sausages manufactured with good quality pork

    M. Garriga, M.D. Calsina and J.M. Monfort

11. Effect of grading of pork carcasses on the chemical composition of meat sorted for sausage manufacture

    N. Dilova, E. Markov, A. Grozdanov, D. Katsarov, R. Todorov and D. Petrova

12. Technological factors effect to quality indices of moulded sausages

    V.M. Guseinov, A.I. Madatov, S.A. Aliev, V.V. Vagin and Y.T. Spirin

13. The soy protein in dry sausage industry

    N. Terra and J.F. Martins

14. Protein biological value and raw-smoked sausage as related to starter culture

    M.M. Mihailova, I.G. Anisimova, G.I. Solodovnikova, O.V. Dyomina, L.V. Alyokhina, V.V. Avilov, I.V. Lagoda and C.V. Kosareva

15. Studies into the aerodynamics of heating chambers for raw-skoked sausages and the determination of hydraulic resitance of air-distribution systems

    S.I. Sukhanova, I.G. Babanov, A.M. Brazhnikov and A.I. Minaev

6. Meat processing: Cured meat products

1. Review General aspects of ham processing

   J. Lenges

2. Effects of freezing and thawing of pork on salt diffusion and wet and dry curing systems

   O. Sørheim and S.A. Gumpen

3. Accelerated dry curing of pork legs

   N.G. Marriot, P.P. Graham, C.K. Shaffer and S.K. Phelps

4. Influence of sodium chloride, sorbic acid and potassium sorbate on weight losses and gas production in emulsified meat products

   J.N. Sofos

5. Microbial evolution during the curing of Spanish serrano hams. The influence of some preservatives on the microbial flora

   M. Hugas and J.M. Monfort

6. Influence of boar taint on organoleptic characteristics of Spanish cured ham

   J. Arnau, I. Díaz, J.A. García-Reguerio, M. Hortós and G. Casademont

7. A study of the development of a white film on cut surfaces of Spanish cured hams

   J. Arnau, J.A. García-Reguerio, M. Hugas and J.M. Monfort

8. Correlation between drying rate and organoleptic properties of ”Jambon D’ardenne’

   M. Vanhemmens-Segers, J. Lenges and W. De Spielgeleire

9. Rate of formation of nitric oxide myoglobin: effects of chloride ion concentration

   J.G. Sebranek, P. Taekyu and J.B. Fox

10. Salt uptake and weight change after curing and normal PSE porcine L. dorsi muscle

    M. Severini, G. Cenci and A. Vizzani

11. Structure formation of cured products prepared from fresh warm beef in case of using multicomponent protien-containeing brines

    M.M. Tashupulatov, A.A. Belousov, E.P. Greshkin, V.I. Plotnikov and A.S. Bolshakov

12. Intensification and higher energy efficiency in smoking processes

    V.V. Lotov and S.I. Nozdrin

13. The effect of curing on cooked-and-smoked beef products

    I.I.Timoshchuk, T.M. Shaposhnikova, V.S. Denisenko, A.S. Bolshakov and G.K. Yeremina

7. Meat processing: Cooked products

1. Review Cooked products

   J.E. Reichert

2. Use of soy protein in the development of frankfurters with reduced levels of fat, calories and cholesterol

   C.D. Decker, C.C. Conley and S.H. Richert

3. Electrolytic reduction of haem proteins and an application of electrolytically reduced haemoglobin to sausage manufacture

   T. Ito, H. Kamisoyama and S. Yoshida

4. Polyphosphate and pH interactions in comminuted meat products

   J.N. Sofos and M.T. Madril

5. The use of blood plasma proteins as an additive in cooked meat products

   S.A. Georgakis, K. Vareltzis, F. Zetou and I. Tsiaras

6. The apparatus for sterilization of pasteurisation control in canned meat

   J. Wojciechowski and R. Zelazny

7. Practical factors influencing the shape of a cooked flaked and formed beef product

   P.D. Jolley and W.R.D. Rangeley

8. Determination of the extent of heat treatment in canned hams with the phosphatase test

   L. Körmendy, É. Rékasi and I. Fetter

9. Change of protein amino acid composition in the production of fish sausages

   D. Kjosev, V. Dontchev and P. Ribarova

10. Microstructural changes during mechanical and heat treatment of pork in the accelerated production of ham

    P. Velinov, M. Zhikov and E. Markov

11. Comparison of palatability characteristics of ribeye steaks, by grades, cooked by conventional oven broiling and microwave cookery

    H.S. Choun, D.M. Kinsman, K.N. Hall and T.A. Hoagland

12. Heating rate of muscle homogenates

    M. Suvakov, L. Paunović, P. Radetić and I. Tadić

13. Effect of heating on free fat in comminuted meat batters

    D. Demeyer and D. van Caelenberg

14. Studies on the optimum parameters of concentrating blood plasma by ultra filtration

    V. Grigorov, E. Markov and I. Rusev

15. A study into the process of finely dispersed meat-&-bone pastes preparation

    M.I. Belyayev, A.I. Tcherevko, Salavatulina, E.T. Spirin and G.A. Vinokurov

16. The role of protein-fat emuslions in ham strucutre formation

    V.I. Orlebnikov, N.S. Mytrophanov, N.N. Fedutenko, H.N. Mutalov and A.V. Fazylov

17. Intensification of meat raw material heat processing at dietetic products manufacture

    A.M. Brazhnikov, B.P. Filipenko, M.M. Kolpashnikov, R.S. Nikolayev and L.L. Nikiforov

18. A study into the composition and properties of meat–bone pastes and their possible use

    M.I. Belayeyev, A.I. Tcherevko, L.M. Belyayeva, A.I. UsinaG.M. Postnov, L.P. Dmitrievitch. R.M. Salavatulina, E.T. Spirin, A.A. Belousov and G.A. Vinokurov

19. Ways of saving energy in heat treatment of sausage products

    S.I. Nozdrin and G.S. Rudenko

8. Meat and meat products in nutrition

1. Review Meat and meat products in nutrition

   R.J.J. Hermus and H.F.F. Albers

2. Nutritional and biological quality of by-products

   E.K. Prost and E. Pelczyńska

3. Meat technology with optimized amino acid and fatty acid composition

   M. Popivanova, S. Danchev, B. Jordanov, S. Dragoev, F. Ribarova, I. Goranov and E. Tzvetkova

4. Effect of intramuscular fat level on eating quality of pig meat

   C. Bejerholm and P. Barton-Gade

5. Mineral composition of seven Egyptian beef and buffalo organ meats

   E. Youssef, M.K. Farag, A.A. Foad and S.T. Kheir

6. Effect of freezing and boiling on mineral content of six Egyptian buffalo organs

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

7. Transition of some heavy metal elements (Cd, Cu, Hg, Pb, Zn) from piglet feeding root soil into pork liver and kidney

   E. Hauser

8. The effect of ammonia preserved fodder on the quality of pork

   A. Swulinska-Katulska, B. Dzierzynska-Cybulko and W. Maruniewics

9. Macro nutrients, amino acid composition and price of commercial minced meat

   D. Demeyer and R. Dendooven

10. Productivity, carcass quality and meat quality of pigs fed slaughter house residuum

    T. Oshida and R. Sakata

11. Biological value of sausages fortified by dietary fibers

    E. Gelencsér, É. Horváth, j. Gyebróczky and É. Senkálszky-Ákos

12. Nutritional quality of snails (Helix Aspersa)

    E. Claeys and D. Demeyer

13. The use of minerals and bioactive substances in dietetic canned meats

    A.V. Ustinove, E.G. Bobrikova, N.L. Pablova, N.D. Tikhonovskaya, B.P. Sukhanov, K.S. Ladodo and A.A. Vlezko

14. Dietetic products with low allergic effects

    V.V. Kuznetsova, N.K. Balchynas, M.M. Korotajeva, and V.A. Gonotskaja

15. The influence of storage time of the frozen duck meat on its biological value

    V.P. Panov

16. Inhibition of volatile N-nitrosaminen formation in meat products

    L.F. Karmyshova, G.a. Safronova, M.M. Mikhailova, A.N. Petranova and G.F. Zhukova

17. The use of meal prepared of horn and hooves of slaughter animals as a growth syimulator

    A.I. Clitsar, L.I. Stekolnikov, G.I. Imalnikow, V.I. Roshtonupkin

9. Analytical methods and meat quality assessment

1. Review From meat characteristics to ”integrate quality”. Position and function of meat research workers

   R. Boccard

2. Meat species identification of raw muscles by isoelectric focusing of the myoglobins

   K. Hofmann

3. Detection of chicken meat in unheated meat mixtures by an indirect linked enzyme immunosorbet assay

   R. Martin, J. Azcona, P. Hernandez, J. Tormo, C. Casas and B. Sanz

4. Phenotypic and genetic parameters of intramuscular fat in pigs

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

5. Changes in water distribution of beef muscle during cooking- as measured by pulse- NMR

   E. Tornberg and G. Larsson

6. Thermal behaviour of hog intramuscular lipids by DSC-analysis

   D. Skala, L. Bastić, M.Bastić and J.A. Jovanović

7. A comparison of several methods of protein determination in pig blood plasma

   Z. Duda and M. Szot

8. Lipolysis and fractionation of triglyceride by argentation-TLC in lard beef tallow mixtures

   E. Youssef, M.B. Omar, A. Skulberg and M. Rashwan

9. Estimation of lard in beef tallow by gas liquid chromatography

   E. Youssef, M.B. Omar, A. Skulberg and M. Rashwan

10. Control of production costs and quality of meat products

    Z. Erdös, A. Csiba, L. Körmendy and K. Lehel

11. Effect of light and temperature on the colour stability of frozen, minced beef

    G. Bertelsen and L. Boegh-Soerensen

12. The identification of normal and watery pork by pulsed nuclear magnetic resonance measurements

    P. Borowiak, J. Adamski, K. Olszewski and J. Bućko

13. Simultaneous grading and meat quality measurement by the Hennesy grading system

    I. Hansson, K. Lundström and G. Bjärstorp

14. Light scattering of pork at 45 minutes compared with those at 24 hours post mortem

    P.G. van der Wal, G.S.M. Merkus and H. Nijeboer

15. Effect of some processing methods on sulphamethazine residues in meat products

    N. Haagsma and J.T. Van Elteren

16. Practical modifications of the ”ORBIT” screening system for fresh meat speciation

    S.J. Jones, R.L.S. Patterson and S.C. Kerstin

17. Determination of the origin of poultry breast meat

    T.G. Uijttenboogaart and F.A.T. Jansonius

18. Spectrophotometric determination hydroxyprolin (collagen) content in meat products. Comparative study according to sample preparation

    L. Deweghe, F. Heremans and J. Lenges

19. The dry matter content of beef muscles

    J. Bousset, B.L. Dumont and E. Hudzik

20. Theoretical appraches to the modelling of protein spatial structure formation in the neighboring and distant energy minimum at various stages of meat raw material processing

    R. Verbeke, D. van de Somple and H.F. de Brabander

21. Identification of animal species by Cluster Analysis

    N.N. Lipatov, I.A. Rogov and A.V. Stephanov

22. on the evaluation of meat and meat product consistency by means of instrumental methods

    V.I Ivashov, V.A. Andreyenkov and K.M. Kitov

23. Study of the possibility of the usage of natural colorants for obtaining traditional meat products

    M.A. Bokuchava, E.G. Rozantzev, M.O. Kondratyuck and E.I. Simbireva

24. Measurement and control of meat qualities (metronomical aspects)

    S.I. Sukhanova, A.F. Savchenko, V.I. Uskov and V.K. Bondarenko

Additional information

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

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

   P.A. Barton-Gade

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

   P. Sellier, G. Monin and A. Talmant

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

   M. Honkavaara

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

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

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

   M. Machev and ST. Ivanov

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

   S. Stefanova, Y. Dimov, A. Stoykov

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

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

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

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

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

    N.H. Rashid and H.H. Salih

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

    T. Grandin and S.E. Curtis

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

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

   O.S. Braathen

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

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

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

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

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

   V.P. Panov

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

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

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

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

8. Ergebnisse und Erfahrungen beim mechanischen Nachentfetten von Schwarten

   A. Baier and E. Haack

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

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

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

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

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

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

12. Qualität von Lammfleisch verschiedener Population

    P. Freudenreich

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

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

14. Poultry slaughtering procedures

    N.G. Gregory and S.B. Wotton

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

    S. Danchev, D. Tsakov and A. Kostov

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

    L. Tcheshmedjieva and A. Krastev

17. Automatisches System für Nasstoalet der Schlachtkörper von Rinder

    A. Mladenov, A. Popov and A. Iwanov

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

    K. Kostadinov, ST. Danchev and K. Vasilev

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

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

   V.P. Onisnchenko and I.G. Chumak

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

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

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

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

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

   L. Müller

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

   V. Dimitrov, TS. Tsvetkov and A. Grozdanov

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

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

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

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

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

   ST. Dichev and BR. Bratanov

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

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

   R. G. Cassens

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

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

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

   E. Stefanova, V. Khlebinikov and L. Khovaeva

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

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

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

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

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

   N.N. Shukyurov and G.L. Solntseva

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

   N.N. Lipatov

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

   G.L. Solntseva and N.V. Romanova

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

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

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

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

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

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

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

    I. Górska, T. Szmańko and G. Krasnowska

14. The proteins of squid meat

    I. KoŁodziejska

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

    T. Smolińska and W. Kopec

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

    M. Vada-Kovács

17. Detection of PSE hams by pH₁ and dielectric loss

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

18. Physical and chemical quality indexes of Cuban pork

    O. Venegas, G. Andújar and C. Carrillo

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

    W. Höpener, H. Krüger and R. Sellner

20. The composition of hog intramuscular lipids

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

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

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

22. Estimation of Z-line destruction during muscle reservation

    A.T. Rantsios

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

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

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

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

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

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

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

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

27. Protein hydrophobocity of extracts of heat treated pork

    C.K. Wilkins

28. Untersuchung zur Analyse tierischer Lebensmittel mittels Irreflexionsanalyse

    M. Altmann, K. Mifek and R. Frühling

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

    B.L. Dumont

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

    J. Bousset and B.L. Dumont

31. Antioxidative properties of alpha-tocopherol in cooked pork

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

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

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

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

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

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

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

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

    N. Raev and K. Vassilev

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

    M. Milev

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

    T. Makaveev

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

    T. Makaveev

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

    A. Pinkas and P. Marinova

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

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

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

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

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

    R. Petkov

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

    Y. Petrov

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

    I. Zakhariev and KH. Yuroukov

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

    I. Zakhariev, I. Buklova and D. Baikova

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

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

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

    G.Uzunov and Y. Petrov

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

    G. Monov and A. Djourov

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

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

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

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

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

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

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

    T. Bakalivanova, ST. Bakalivanov and S. Mitkov

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

    V. Vladov, P. Velinov and M. Zhikov

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

    G. Dimitrov, P.Velinov and M. Jikov

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

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

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

    L. Bliznakova and G. Dimitrov

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

    D. Gadjeva

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

    D. Gadjeva and E. Miteva

59. Microstructural analysis in meat and meat products studies

    P. Velinov and A. Belousov

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

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

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

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

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

    A. Krastev

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

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

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

1. Abstracts
2. Microbiology of meat and meat products

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

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

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

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

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

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

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

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

   J. Budig and E. Nápravníková

7. Einfluss von Starterkulturen auf pathogene Mikroogarnismen

   M. Delényi and K. Incze

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

   C. Valladares, M. Roca and S. Jarres

9. The use of microbial cultures in smoked beef products

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

10. Observations on taint in gammons

    J.F. Dempster

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

    H. Labots and F.K. Stekelenburg

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

    P. Zeuthen and B. Eriksen

13. Interaction of Lactobacillus sp. – Brochotrix thermosphacta

    J. Fournaud, R. Lauret and J. Sechet

14. Microbiology of pork skin during slaughtering

    P. Colin and C. Lahellec

15. Survival of Campylobacter jejuni in selected gaseous environments

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

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

    J. Labadie and K. Harhoura

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

    M. Milev

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

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

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

    I. Kaloyanov and G. Monov

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

    J. Kunev

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

    Y. Gogov

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

    A. Pavlov

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

    A. Pavlov

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

    A. Pavlov

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

    L. Ivanova and S. Djevizov

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

    R. Ilieva, M. Donzo and A. Tchmel

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

    K. Boshkova and ST. Danchev

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

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

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

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

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

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

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

    R. Kisseva, ST. Djevizov and ST. Danchev

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

    M. Chakarov and N. Dimitrova

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

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

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

    M. Milev

35. Influence of nitrite on the ultrastructure of Streptococcus faecalis

    T. Attanasova-Assenova and N. Cherepova

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

14. Hygienic aspects of liquid smoke

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

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

    FR. Pokoný and ST. Marecek

16. Changes in squid meat induced by cooking

    I. KoŁodziejska, Z. Sikorski and E. Myśliwiec

17. Dry livex black and its medical application

    S. Zaleski and A. Malicki

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

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

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

    S. Tyszkiewicz and M. Panasik

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

    ZB. Duda and A. Jarmoluk

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

    R. Santos, E. Cuello and R. López

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

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

23. The rate of penetration of salt into cooked meat

    G. Andújar, H. Herrera and S. López

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

    A. Baier, P. Zöhrer and F. Boese

25. Herstellung von Bockwurstkonserven in Gläsern

    H. Sielaff, FR. Thiemig and H. Peters

26. Messtechnische Verfolgund des Kutterprozesses

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

27. Curing of mechanically deboned pork

    D. Kołozyn-Krajewska

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

    AS. Fahmy and S. El-Kady

29. Control of lipid oxidation in cooked meats

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

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

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

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

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

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

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

33. Colour stability of vacuum skin packed frozen beef

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

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

    E. Puolanne and P. Turkki

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

    M. Catsaras, R. Luigi and D. Grebot

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

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

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

    J.N. Sofos

38. Evaluation of oriental high sugar dried pork

    H.W. Ockerman and J.C. Kuo

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

    H.W. Ockerman and B. Boesel

40. Morphologische Grundlagen der Kochstreichwurst

    K. Katsaras, H. Linke and G. Hammer

41. Wasseraktïvitäts-(aw-) Verminderung bei Leberwurst

    G.F. Hammer and F. Wirth

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

    J. Jongsma and H. van Pijkeren

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

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

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

    G.S. Mittal

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

    K. Vassilev and K. Kostov

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

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

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

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

48. Prolongation of the freshness of meat and meat products

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

49. Vacuum packaging of meat products (in Russian)

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

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

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

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

    M. Tantikov and M. Vassilev

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

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

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

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

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

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

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

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

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

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

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

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

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

    M. Bellati, G. Parolari and R. Virgili

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

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

   N.A. Golovkin and S.A. Yevelev

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

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

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

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

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

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

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

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

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

   A.M. Brazhnikov and O.V. Bolshakov

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

   S.I. Nozdrin and G.S. Rudenko

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

   S.I. Nozdrin and G.S. Rudenko

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    M. Sadowska and J. Rudzki

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

    FR. Thiemig and H. Sielaff

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

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

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

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

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

    A.Mladenov

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

    A. Popov, A. Mladenov and M. Chakarov

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

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

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

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

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

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

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

5. Modification of flavour of bovine blood plasma dried preparations

   W. Uchman, K. Krysztofiak and P. Konieczny

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

   W. Uchman, P. Konieczny and K. Krysztofiak

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

   ZB. Dolyatowsky

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

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

9. Sensory qualification of meat products

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

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

    H. Herrera and G. Andújar

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

    D. Pérez and M. Linares

12. Bewertung und Klassifizierun von Schweineschlachtkörpern

    K. Ender

13. Einsatz des Additives ECP in Fleischerzeugnissen aus zerkleinertem Material

    E. Scharner, P. Hofmann and G. Schiefer

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

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

15. Sensory and biophysical properties of pork

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

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

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

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

    C. Touraille, G. Monin and C. Legault

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

    P. Turkki and J. Sarkki

19. Improvement of sausage colour by addition of beef juice

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

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

    I. Zakhariev and N. Dimitrova

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

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

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

    G. Lalov, D. Katsarov and ZL. Trendafilova

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

    ZL. Trendafilova and I. Yotov

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

    N. Tyutyundjiev

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

    I. Baychev

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

    N. Tyutyundjiev, M.Chernev and Z. Tsaneva

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

    A. Mangarudov and G.Terziyanova

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

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

8 Round Table

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

   J.E. Owen and L. Ditchburn

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

   P. Baldini

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

   Z. Duda

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

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

5. Die katalytische Wirkung des Nitrosylhämoglobins bei der Lipidoxydation

   L. Jankiewicz and A. Rutkowski

6. Round table, Abstracts

Additional information

1. Production and slaughter practices

1. Abstracts
2. Production and slaughter practices (Review)

   A.J. Kempster

3. Compact serpentine race system for beef abattoirs

   T. Grandin

4. Watering and feeding pigs during road transport for 24 hours

   E. Lambooy

5. Influence of halothane genotype on meat quality in pigs subjected to various preslaughter treatments

   P. Barton-Gade

6. Sight restriction as a means of reducing stress during slaughter

   A.G. Douglas, M.G. Darre and D.M. Kinsman

7. Liquid smoke as an odour masking agent to reduce fighting and stress in slaughter pigs

   O.S Braathen and J. Johansen

8. Regrouping and subsequent behaviour patterns in young bulls and steers

   T. Tennesen and M.A. Price

9. Hormonal metabolite changes in the blood of pigs following loading and during transport and their possible relationship with subsequent meat quality

   G.S.G. Spencer, L.J. Wilkins and K.G. Hallet

10. The experience of carcass damage in slaughter pigs

    P.D. Warriss

11. The effects of electrically induced live-animal muscle contraction on bovine muscle glycogen

    J.D. Crouse and S.B. Smith

12. The effect of preslaughter stressors on the blood profiles of pigs

    B.W. Moss

13. The effect of short or long electrical stunning times upon pork quality

    O.S Braathen and J. Johansen

14. A method of preslaughter immobilization of animals (in Russian)

    E.N. Mushinsky, A.F. Savtchenko, A.A. Belousov, V.M. Gorbatov and N.N. M

15. The effects of inducing cardiac arrest at stunning on brain function, bleeding efficiency and susceptibility to carcass bruising in sheep

    N.G. Gregory, S.B. Wotton and L.J. Wilkins

16. The effects of dietary management on beef composition and quality

    H.R. Cross, R.K. Miller, J.D. Crouse and J.D. Tatum

17. A comparative study of the rate of fat deposition in two strains of broiler cockerels

    A. Fortin and J.R. Chambers

18. Pig carcass assessment in grading and breeding

    I. Hansson and K. Andersson

19. Variation in the shape of the leg from beef carcasses of different conformation: Application to beef carcass classification (in French)

    B.L. Dumont and A. D’Herlincourt

20. Interrelationships between some physicochemical traits of muscles from beef carcasses of different conformation weight and range (in French)

    J. Bousset and B.L. Dumont

21. Pig carcass evaluation with fat-o-meter device (in French)

    B. Desmoulin, P. Ecolan and C. Melani

22. Comparison between carcass quality from steers and cows

    L. Müller, C. Grassi and J. Restle

23. Collagen content of meat carcasses of known history

    J.C. Casey, A.R Crossland and R.L.S. Crossland

24. The effects of anabolic agents on aspects of carcass value in cattle

    A.V. Fisher and J.D. Wood

25. New equipment for estimating carcass composition by measuring the speed of ultrasound in the living animal

    C.A. Miles, G.A.J. Fursey and R.W.R. York

26. The relationship between liveweight and carcass weight in steers of different maturity type fed high and low energy diets

    S.D.M. Jones, R.E. Rompala and L.E. Jeremiah

27. The effect of the dietary concentration of linoleic acid on its deposition and on the consistency of pig backfat

    M. Enser, J.D. Wood, N.J. Prescott and F. Whittington

28. Carcass quality in refed cull Friesian cows

    R.K.D. Poya and B.W. Butler-Hogg

2 Post-slaughter handling

1. Abstracts
2. Review Post-slaughter handling and meat quality

   G. Eikelenboom

3. A study of the practical and economic considerations associated with velocity and low temperature air streams for the cooling of beef

   Union International Consultants and Associates

4. An acoustic method of investigation and its application to evaluation of the structural changes occurring in meat during refrigeration, processing and storage (in Russian)

   N.A. Golvkin and S.A. Yevelev

5. The prediction of freezing and thawing times of mutton carcasses

   P.G. Creed and S.J. James

6. Thawing meat blocks using microwaves under vacuum

   S.J. James

7. Energy consumption and weight loss in industrial pig chillers

   A.J. Gigiel

8. Decision making in slaughterhouses with an extended direct costing system (in German)

   G. Lorenz

9. Electrical stimulation efficiency and distribution of electric potential and electric field along lamb carcasses

   B. Houlier and P. Sale

10. Tenderness variability in muscles from bulls at standardized weight, age, slaughter and cooling conditions

    B. Buts, E. Claeys and D. Demeyer

11. Effect of extra low voltage electrical stimulation on sheep carcasses (in French)

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

12. Effect of extra low voltage electrical stimulation on the tenderness of bovine sternocleidomastoid muscle

    E. Garcia-Matamoros, F. Jimenez-Colmenero and A. Moral

13. The effect of early post mortem storage conditions on sensory and bacteriological quality of electrically stimulated hot boned beef longissimus

    F.J.M. Smulders, F. Korteknie, C.H.J. Woolthius and G. Eikelenboom

14. A comparison of the yield of saleable meat from hot and cold boned beef carcasses

    B.P. Cain, V.H. Powell, N.G. McPhail and J. Anderson

15. Rapid processing systems for pork

    J.O. Reagan, J.A. Carpenter and K.O. Honikel

16. Effect of high and low voltage stimulation on tenderness of muscles from slowly cooled beef sides

    A.A. Taylor, N.F. Down and E. Dransfield

17. The relationship of bloom to washing bacterial numbers and animal type (cows, heifers, steers) in beef carcasses

    J.J. Sheridan and J. Sherington

18. Non-destructive method for early detection of dry firm dry meat

    O.S. Braathen

3 Muscle biology

1. Abstracts
2. Review Progress in the biochemistry, physiology and structure of meat

   G. Offer

3. The influence of temperature on post mortem changes in porcine muscles

   K.O. Honikel, C.J. Kim and R. Hamm

4. Ultrastructure in electrically stimulated dark cutting beef early post mortem

   S. Fabiansson, A. Laser Reuterswärd and R. Libelius

5. Meat quality in beef heifers slaughtered at oestrus

   F.J. Kenny and P.V. Tarrant

6. Effect of electro stimulation on meat tenderness (in Russian)

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

7. Post mortem energy metabolism in muscles studied by non-invasive phosphorus-31 nuclear magnetic resonance

   H.I. Vogel, S. Fabiansson, P. Lundberg, H. Ruderus and E. Tornberg

8. Light scattering from muscle during the onset of rigor mortis

   R.E. Jeacocke

9. Endogenous calmodulin, Ca2+ and phospholipase A₂ activity and their relationships to halothane sensitivity in young and adult pigs

   K.S. Cheah and A.M. Cheah

10. Histological traits of two muscles of lambs as affected by age in comparison with some muscles of buffaloes

    M. Ibrahim Khairy and A. El-Dashlouty Amani

11. Sarcomere length measurement by laser diffraction and light microscopy

    F. Vandendriessche, B. Buts, E. Claeys, R. Dendooven and D. Demeyer

12. Swelling of whole meat and myofibrils as measured by pulse-NMR

    E. Tornberg and O. Nerbrink

13. Histochemical characteristics of muscles of various pH₁ for pasteurized tinned ham

    B. Dzierzynska-Cybulko and H. Gajewska-Szszerbal

14. A study into combination ham products microstructure (in Russian)

    A.G. Zabshta, N.N. Lipatov, R.M. Ibragimov, T.P. Buslaeva, A.V. Efimov and E.I. Titov

15. Variable response of beef myofibrils to salt solutions

    P. Knight and N. Parsons

16. The agreement of ATP-ase with immunology for typing myofibres of chicken skeletal muscle

    C.A. Carpenter, R.G. Cassens and M.L Greaser

17. Nutritional digestibility of insoluble collagen – influence of hydrochloric acid

    A. Laser Reuterswärd and S. Fabiansson

18. Proteolytic action of lysosomal proteinases on the myofibrillar structure. Comparison with the CaANP effects and post mortem changes

    A. Ouali, A. Obled, Deval, Christiane, Garrel, Nicole and C. Valin

19. Bovine muscular collagen breakdown by a collagenases from Achromobacter iophagus (in French)

    M. Bonnet and J. Kopp

20. Proteolysis of sarcoplasmic proteins during invitro incubation of bovine muscle extracts

    N. Pastetos and M.G. Harrington

21. The action of cathepsin L and Ca activated neutral proteases on myofibrillar proteins

    I.F. Penny, D.J. Etherington, J.L. Reeves and M.A.J. Taylor

22. Ageing of bovine muscle: Desmin degradation observed via Enzyme Linked Immuno Sorbet Assay (ELISA)

    A. Weber

23. Isolation and characterisation of native Titin

    J. Trinick, P. Knight and A. Whiting

24. Relationship of collagen content, type and cross linking with the texture of different muscles

    N.D. Light, D.J. Restall and A.J. Bailey

25. The nitrogen content of beef muscles (in French)

    J. Bousset and B.L. Dumont

26. Extractability of native Nitroso heme pigments from cured meat

    Y. Nagata and R. Sakata

27. Relative effects of sex and anabolic agents on veal muscle characteristics (in French)

    J. Kopp, M. Bonnet, M. Zabari, J.P. Renou and C. Valin

28. Characterization of the pattern of amino acids from different animals (in German)

    D. Kühne, P. Freudenreićh, M. Ristić and J. Scheper

29. Chemical composition of pork and mutton in Egypt

    N. El Din, A. Soliman, F. Ashour and A. Bayoumi

30. Incidence and quality characteristics of dark cutting in Belgian beef

    B. Dezeure-Wallays, J. van Hoof and R. Pensaert

31. The relationship between metabolic and contractile types of pig muscles and the water holding capacity of meat (in French)

    D. Laborde, A. Talmant and G. Monin

32. The relationship between water-holding capacity and pH in the swine muscle post mortem

    M. Severini, A. Vizzani and G. Cenci

33. Accelerated postmortem biochemical changes in prerigor skeletal muscle

    E.A. Elgasim, W.H. Kennick, A.F. Anglemier, M. Koohmaraie and E.A. Elkhalifa

4 Influence of technology on eating quality

1. Abstracts
2. Compression work study in order to set up an objective model of meat tenderness determination (in French)

   J.J. Adam and C. Deroane

3. Structuro-mechanical characteristics of sausage and ham products with partial meat replacement (in Russian)

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

4. The influence of milk and soy protein preparations on the physico-chemical and structuro-chemical characteristics of freeze dried ready-to-cook meats

   N.K. Zhuravskaya, I.K. Gorshkov, Yu.I. Kulikov, A.V. Efimov and V.V. Kulikova

5. Mechanical properties of fatty tissue

   E. Dransfield, R.C.D Jones and J.D. Wood

6. The fracture properties of cooked beef muscle

   P.P. Purslow

7. Myofibril fragmentation index and sensory properties of pork and beef during post mortem storage

   S. Fjelkner-Modig

8. Effect of anabolic agents on veal meat quality traits (in French)

   C. Valin, C. Touraille, M. Zabari and J.P. Renou

9. Volatile compounds arising from the reaction of sodium nitrite with pork during curing

   D.S. Mottram

10. Influence of electrical stimulation and slow chilling on texture of turkey breast muscle

    E. Dransfield, N.F. Down, A.A. Taylor and D.K. Lockyear

11. Consumer acceptance of Wiener sausages (in German)

    J. Wismer-Pedersen and E. Molander

12. The influence of acetic acid concentration on the efficiency of marinating as a process for tenderising beef

    N.F.S. Gault

13. Some factors affecting the toughness of pork

    W.R. Shorthose, P.M. Husband and P.V. Harris

14. Relationship between fat content and sensory scores for palatability of beef

    E.A. Gullet, D.L. Rowe and S.D.M. Jones

15. Consumer acceptance of processed pig meat in relation to the composition of the fat (in French)

    B. Desmoulin, J.P. Girard and A. Frouin

16. Quality of cull cow beef

    J.Buckley, E. Fitzgerald and J. Walsh

17. Comparison of meat quality in steers and young bulls at different live weights and feed levels

    S. Klastrup

18. Experience in taste testing fresh pork at the Danish Meat Research Institute

    A.C. Bejerholm

19. Certification of the level of quality of meat and meat products: interest and limits of the French grading system called ”label rouge agricole” (in French)

    B. Dumont, C. Barraud and J. Habault

20. Changes in meat tenderness during storage (in Russian)

    N.A. Golvkin, R.P. Ivanova, V.I. Sharobaiko and N.N. Vorobyova

21. Rheological behaviour of meat in compression at different strains and strain rates (in French)

    J. Lepetit and P. Sale

22. A new testing device to study the rheological properties of meat (in French)

    P. Sale, Y. Noel, A. Lasteyras and C. Oleon

23. Increase of profitability in the meat industry by means of quality cost analysis

    M. Gustafsson

24. Dimensions of flavour perception between normal and DFD beef

    M.A. Francombe, H.J.H Macfie

5 Microbiology and storage

1. Abstracts
2. Review Microbiology and storage of chilled fresh meats

   A.F. Egan

3. The microbiology of vacuum packaged pork

   A.F. Egan and B.J. Shay

4. The safety of Basturma, an Armenian type of dry beef, with respect to salmonella

   C. Genigeorgis and S. Lindroth

5. Effect of vacuum aging and display on lipid oxidation of subcutaneous fat and three layers of beef longissimus

   D.H. Kropf, C. Kuntapanit, M.C. Hunt, C.L. Kastner and B.E. Brent

6. Hot-boning of pork – a microbiological evaluation of different packaging principles

   I. Erichsen, G. Molin and H. Rudérus

7. The validity of the TTT-concept on the shelf lives of chilled, cured meat products

   L. Bøgh-Sørensen and P. Zeuthen

8. Effects of packaging, processing and formulation on the spoilage of pasteurised meat products

   R.G. Bell

9. Effects of storage in vacuum packages with CO₂ on the shelf life of beef mince – microbiological observations

   R.H. Madden and BW. Moss

10. Scientific basis for selecting storage conditions for encased meat products (in Russian)

    A.A. Lyakhova and G.M. Slepykh

11. Inhibition by Lactobacillus of the growth of Brochothrix thermosphacta in mixed culture

    B.J. Shay, A.F. Eagan and P.J. Rogers

12. Conditions for the use of lactic acid as a decontaminant in the meat industry

    J.M.A. Snijders, J.G. van Logetestijn, D.A.A. Mossel and F.J.M. Smulders

13. The effects of lactic acid decontamination and frozen storage on the keeping qualities of calf brain

    F.J.M. Smulders, F. Korteknie, C.H.J. Woolthius and J.M.A. Snijders

14. Bacteriological control of baby food poultry products (in Russian)

    G.G. Chenova, M.M. Korotajeva and A.A. Gusev

15. Antimicrobial activity and functionality of polyphosphates in reduced NaCl comminuted meat products

    M.T. Madril and J.N. Sofos

16. Prevention of early spoilage of livers

    C.O. Gill

17. Discolouration of cured meat pigment by bacteria

    K. Incze and M. Delenyi

18. Nutritional requirements of Lactobacilli spp. from meat

    MC. Montel

19. Time course of volatile compound formation during microbial growth on beef stored at +5°C in air

    R.H. Dainty, R.A. Edwards and C.M. Hibbard

20. A study of the delay in the appearance of swelling in under-processed canned meats (in French)

    M. Catsaras and D. Grebot

21. Application of direct epifluorescent filter technique as a rapid method in microbiological quality assurance in the meat industry

    S.H. Qvist and M. Jakobsen

22. Lactobacillus plantarum and nitrite levels in pork as influenced by tumbling and temperature treatments

    H.W. Ockerman and K. Kwiatek

23. Changes in proteins or fats of old hens meat as influenced by pre-freezing temperatures

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

24. Limiting conditions for yeast growth on frozen meat

    P.D. Lowry

6. Meat processing

1. Abstracts
2. Review Meat processing, now and in the future

   L.L. Borchert

3. Effect of time of salt addition on water binding properties of hot-boned beef from non-stimulated and electrically stimulated carcasses

   T. Frøystein, J. Mielnik and S.A. Gumpen

4. Mechanisms involved in nitrite inhibition of warmed over flavour development in cooked meat

   J.O. Igene, K. Yamauchi, A.M. Pearson and J.I. Gray

5. The effect of blade tenderization on the cure and sensory characteristics of dry cured hams

   N.G. Marriot, R.F. Kelly, C.K. Schaffer, P.P. Graham and J.W. Boiling

6. The coefficient ”effectiveness grade” as a quality parameter for a complex process of food technology (Explained for the example of cooking meat)

   H. Nikolaus and H-J. Raeuber

7. Note on near infrared reflectance of minced beef using the Silsoe Moisture Meter

   C.A. Miles, G.A.J. Fursey, J.C. Casey, A.R. Crossland and W.R. Hudson

8. Influence of electrical stimulation on distribution and rate of migration of sodium nitrite, sodium chloride and glucose in pork tissue

   H.W. Ockerman and K. Kwiatek

9. Intensification of production of raw dried pork meat products using starter cultures . I. Changes in the structural mechanical properties of the meat products

   R. Kisseva, St. Danchev and St. Djevisov

10. Synthesis of dinitrosyl ferrohemochrome and its characteristics

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

11. Effect of adding different proteins and their application procedure on some quality properties of canned whole meat cuts

    P. Modić, D. Škobić, M. Djordjević and J. Dražić

12. Microbiology and technology of Chinese meat products

    L. Leistner, H.K. Shin, H. Hechelmann and S.Y. Lin

13. The effect of starter cultures on stoichiometry and kinetics of dry sausage metabolism

    D. Demeyer, E. Claeys, R. Dendooven and B. Voss Akerø

14. Technological features of cooked sausage production as affected by the method of hydration of soy isolate (in Russian)

    N.SH. Nadashvili, N.N. Lipatov, A.V. Efimov, A.G. Zabashta, E.I. Titov and M.L. Mamikonyan

15. Investigation of the influence of a bacterial proteolytic enzyme preparation ‘Mesenterin 11-11’ on the hydrophilic properties of cattle meat

    St. Danchev, D. Dimitrov and B. Kupenova

16. Hot smoking, health and environment protection (in German)

    W.D. Müller and F. Wirth

17. Effect of technological treatment on the content of vitamin B₁ and B₂ in meat products (in German)

    E. Tsvetkova, N. Alexiev and K. Beev

18. A study into the physico-chemical and structuro-chemical changes during beef curing using electrical treatment (in Russian)

    A.S. Bolshakov, M.A. Anvarov, Yu.A. Kiselyov, V.G. Boreskov and I.V. Bobrenyova

19. Vacuumizing during curing in the production of cooked sausages from ground frozen meat blocks (in Russian)

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

20. Changes in the chemical and physico-chemical features of horse meat cured under vacuum-mechanical treatment (in Russian)

    A.S. Bolshakov, M.A. Anvarov, Yu.A. Kiselyov, V.G. Boreskov and I.V. Bobrenyova

21. Specific features of microstructural changes in the muscular tissue during curing under electrical current effect (in Russian)

    A.A. Belomusov, V.I. Roschtchupkin, V.V. Avilov, V.I. Plotnikov, A.S. Bolshakov, F.A. Madgayev and V.N. Pismenskaya

22. Improvement of calf and lamb rennets processing by means of an electroplasmolytic method (in Russian)

    I.A. Rogov, V.M. Katayev, V.I. Voltchkov and V.A. Shepelev

23. The quality of ham products prepared from bacon pork as effected with processing technology (in Russian)

    A.S. Bolshakov, N.A. Golovatenko and I.I. Timoshtchuk

24. Mathematical modelling in meat processing

    D.B. MacDougall and R.A. Allen

25. Modelling and optimization of the amino acid profile of multicomponent meat systems (in Russian)

    N.N. Lipatov, I.A Rogov, A.V. Efimov, M.L. Mamikonyan,M.L. Mikhailov, E.I. Titov and V.G. Vysotsky

26. Water-holding capacity (WHC) of meat – A possible parameter in heat process calculations

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

27. Calculation of water activity in industrial sausage production

    I. De Jaeger, J.P. Van Steenkiste and D. Demeyer

28. A study into the quality of young buffalo meat and its rational use sausage production (in Russian)

    E.S. Kotcharli, S.A. Aliyev, N.N. Shukyurov, V.A. Ashanova and L.V. Blinova

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

    F.A. Salem, M.M. Abd El Baki, H.K. El-Manawaty, A.A. Dashlouty, A.A. Askar, A.I. Khazbak

30. Storage and processing characteristics of low-dose irradiated or frozen bovine muscles intended for cooked sausage production

    A.S. Grozdanov, N. Dimitrova, N. Dilova, M. Tantikov and N. Nesterov

31. Predicting the effect of fat thickness and distribution on the heating times of joints of rolled meat

    D. Burfoot

32. Contact steam heating of mechanically separated poultry meat (in Russian)

    E.G. Shumkov, N.S. Mitrofanov, V.V. Kholodov, A.G. Bolshakov, A.M. Braznikov, L.L. Nikiforov and B.P. Filipenko

33. Development of cooked products preserved by freeze drying (in German)

    K. Beev, E. Tsvetkova and N. Alexiev

7 Meat products

1. Abstracts
2. Review Some current trends in meat product technology

   P. Zeuthen

3. Properties and use of fibrous texturates prepared by means of non-spinneret spinning (in Russian)

   V.B. Tolstoguzov, V.T. Dianova and Yu.I. Tchimirov

4. Chemical composition and food value of soft poultry offals (in Russian)

   N.I. Sevastianova, L.A. Abramanova, T.G. Martiniuk, N.S. Pariskaia, N.B. Sushchova and I.P. Gavrikova

5. Physico-chemical, sanitary-hygienic and toxicological evaluation of the proteins derived in the production of medical preparations (in Russian)

   L.I. Stekolinikov, A.I. Snitsar, N.Yu. Fyodorova. A.A. Belousov, M.N. Baburina and L.V. Alyokhina

6. Methodological aspects of developing reference data on the properties of meat and meat products (in Russian)

   A.F. Savtchenko, S.I. Sukhanova, V.V. Mitin, V.I. Uskov and E.P. Rotanin

7. Manufacturer control of distribution channels for meat products

   H.M. Lyons and K. Drew

8. Growth of Salmonella in fermented sausages manufactured using starter cultures

   R. Brankova, B. Dineva, A. Krastev and I. Kaloyanov

9. On the possibilities of producing restructured beef steaks possessing attractive red colour during frozen display

   S.A. Gumpen and D.G. Olson

10. Properties of meat as a raw material for use in comminuted meat products

    A.-M. Hermansson

11. The effect of processing temperature and effective salt concentration on the water-binding ability of frankfurter-type sausages made with or without added fat

    G.R. Trout and G.R. Schmidt

12. Determination of the amino acid score and the biological value of fermented sausages manufactured using starter cultures

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

13. Changes in some biochemical indices characterizing the technological properties of fermented sausages manufactured using starter cultures

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

14. Data for the levels of substitution of meat protein by unconventional proteins in sausage products (in Russian)

    A. Cholakova, A. Krastev and N. Nestorov

15. A study of commercial fermented sausage production using natural fermentation, starter cultures and glucono-d-lactone

    E.D. Paneras and J.G. Bloukas

16. Effect of heat treatment and storage on the level of residual nitrite in large diameter cooked sausages

    M. Marinkov and M. Jovanov

17. Influence of ethereal oils on the quality of semi-dry sausages during storage (in Russian)

    A.G. Mamedov, V.M. Gusejnov, S.A. Aliev and N.N. Shukyurov

18. Structure and properties of the protein casings prepared by adding a collagen solution (in Russian)

    V.M. Gorbatov, P.M. Golovanova, N.N. Tuzova, L.R. Makharova, G.M. Yazikova, M.M. Shushkrina, O.O. Babloyan and S.N. Bagrov

19. Cooked sausage qualities as influenced by addition of fungal mycelium (in Russian)

    R.M. Salavatulina, L.P. Ovtchinnikova, E.N. Ovsyannikova, M.M. Mikhailova, G.I. Solodovnikova and T.V. Grishina

20. Effect of the mode of cutting on the microstructure of cooked perishable sausages

    St. Danchev, G.P. Girard, P. Velinov and V. Schneckel

21. Application of milk-protein concentrate to the production of chicken sausage

    K. Vassilev and K. Kostov

22. Effect of added salt on nitrogen losses during beef stewing

    F. Metro, G. Gandemer and M. Laroche

23. Canthaxanthin for meat products colouration

    P. Baracco, Y. Berger, C. Drouin-Dupront, B. Jacquet, M.Pinson and J.L. Vendeuvre

24. Substantiation of technology of canned minced meats with the components of structurable protein compositions (in Russian)

    I.A. Rogov, A.G. Zabashta, N.N. Lipatov, N.V. Titova, G.L. Babanov and I.F. Osadtchaya

25. Biologically active compounds of the small intestine of cattle

    N.A. Polizshuk, G.V. Tselykovskik, E.G. Rozantsev, E.I. Simbireva and G.V. Vikha

26. Effects of frozen storage on hamburgers containing different proportion and types of mechanically recovered meat

    F. Jimenez-Colmenero and E. Garcia-Matamoros

27. The effect of processing method on the functional behaviour of globin protein

    K. Autio, S. Kanko and M. Kiesvaara

28. The effect of protein additives on emulsion stability in meat systems

    A. Mullins and J. Buckley

29. The effect of the level of hot boned pork fat on water binding capacity and fat retention in cooked sausage

    E. Puolanne and P. Turkki

30. The effect of inclusion of mechanically recovered chicken on the colour of British-style fresh sausage during storage under simulated retail display

    P.D. Jolley, G.B. Allison, A.W.J. Savage, D.B. MacDougall and J.W. Moore

31. The chemical composition and vitamin content of meat products for children of various age groups

    L.F. Karmyshova, V.P. Llyukhina, M.I. Baburina, A.V. Ustinova, E.N. Stepanova and M.P. Grigoryeva

8 Analytical chemistry

1. Abstracts
2. The differentiation of meat species by direct probe mass spectrophotometry

   D.J. Puckey and S.J. Jones

3. Direct probe mass spectrophotometry and the classification of lactic acid bacteria from vacuum packed meats

   B.G. Shaw, D.J. Puckey, H.J.H. Macfie and S.J. Bolt

4. The influence of multi-extraction on the level of residual nitrite determined in model, scalded, comminuted meat products

   Z. Duda and M. Kinal

5. Residue levels in cows after oral ingestion of methylthiouracil

   R. Verbeke, H.F. De Brabander and A. Ermens

6. Determination of methylthiouracil and analogous thyreostatic groups

   H.F. De Brabander and R. Verbeke

7. Anabolic treatment and quality of meat (in French)

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

8. Possibilities for connective tissue free muscle protein determination in cooked sausages by a dye binding method

   N. Dilova, A.S. Grozdanov and N. Nesterov

9. Meat analysis by infrared transmission

   D.F. Bartley

10. Relationship between boar taint and skatole determined with a new analysis method

    A.B. Mortensen and S.E. Sørensen

11. Boar taint and bitter taste as affected by androstenone and skatole

    K. Lundström, B. Malmfors, G. Malmfors, H. Petersson, S. Stern, A.B. Mortensen and S.E. Sorensen

12. Detection of errors in NIR-analysis of meat components

    K.I. Hildrum, H. Martens and P. Lea

13. A polarographic method for determining heavy metals in raw materials and in meat and poultry products (in Russian)

    I.A. Shumkova, I.N. Karpova, T.G. Martynyuk and N.I. Sevastyanova

Additional information

A Slaughter technology and hygiene

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

   A.M. Abdelhamid

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

   G. Arndt and A.P. Fish

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

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

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

   G. Cia and G. Takahashi

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

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

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

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

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

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

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

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

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

   G. Malmfors, K. Lundström, S. Fabiansen

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

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

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

    K. Pusztai, A. Csiba and L. Körmendy

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

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

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

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

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

    A.A. Taylor

15. DFD meat in reindeer meat

    E. Petäjä

B Postmortem biochemistry

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

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

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

   N.D. Light and A.J. Bailey

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

   A. Pinkas, P. Marinova and G. Monin

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

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

5. Study on factors interfering in sarcomere length measurements

   A.T. Rantsios and P.B. Papavasileiou

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

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

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

   A. Talmant and G. Monin

C/1 Technology of meat products

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

   A. Baier, E. Haack and P. Richter

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

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

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

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

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

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

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

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

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

   K. Boshkova, St. Danchev and K. Kostov

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

   K. Boshkova, St. Danchev and K. Kostov

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

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

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

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

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

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

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

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

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

    J.P. Girard and D. Omolosho

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

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

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

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

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

    A.A. Gorbatov

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

    V.M. Gorbatov

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

    O. Harbitz and B. Egelandsdal

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

    E. Hauser

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

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

20. Collagen migration during meat heating (in French)

    M. Laroche and G. Gandemer

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

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

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

    Yu.R. Mamadjanov

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

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

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

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

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

    E. Puolanne and P. Turkki

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

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

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

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

28. Simultaneous thawing and curing of pork pieces

    S. Šibalić, D. Smiljanić and M. Djordjević

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

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

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

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

C2 Microbiology of meat and meat products

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

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

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

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

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

   P. Modic, M. Djorddjevic

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

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

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

   H.W. Ockerman and J. Szczawinski

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

   H.W. Ockerman and J. Szczawinski

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

   J.J. Sheridan and J. Sherington

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

   J.J. Sheridan and S.N. Reid

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

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

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

    P. Zeuthen and H.K. Ludvigsen

D Nutritional properties and sensory evaluation of meat and meat products

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

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

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

   L. Bliznakova, G. Dimitrov and G. Manev

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

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

4. Comparative study of methods of TBA test determination

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

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

   K.O. Honikel and R. Hamm

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

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

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

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

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

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

9. Carcass characteristics of steers and young bulls

   L. Muller and J. Restle

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

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

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

    M. Ristic

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

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

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

    C. Sarra, M. Boccinone and L. Damasio

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

    V.Ja. Shably

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

    N.N. Shishkina and L.F. Besagonova

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

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

17. Retention of minerals in meat by polyphosphate ions

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

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

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

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

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

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

    S.I. Sukhanova and A.F. Savtchenko

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

    E. Tsvetkova, K. Beev and N. Aleksiev

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

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

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

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

E Analytical techniques for the control of meat products

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

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

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

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

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

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

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

   O. Dafflon, H. Koch and B. Zuercher

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

   A.A. Hvass

6. Immunological identification of meat species

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

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

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

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

   E. Tsvetkova, N. Aleksiev and K. Beev

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

   R. Verbeke

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

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

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

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

12. Quality control in the meat industry

    M. Jul

F Non-meat components in meat products

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

   CH. Ring, R. Roider and H. Schmidt

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

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

G Use of slaughtering by-products

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

   K. Autio

2. Protein hydrolysates from beef lung

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

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

   Z. Duda and E. Hasik-Pajak

4. Use of blood plasma and globin in cooked sausage

   M. Honkavaara and R. Tuominen

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

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

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

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

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

   A. Stiebing

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

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

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

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

Round Table N 1. Matured and ripened meat products

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

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

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

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

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

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

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

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

5. Optimization of processing conditions for fermented hams

   R. Avnat and Z. Berk

Round Table N 2. Meat technology in developing countries

1. Meat technology and the developing countries

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

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

1. Transportation of living cattle and slaughtering and dressing technology

1. Characteristics of pork fed potato chipper by product

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

2. Effect on chick performance of low protein diet

   A.M. Abdelhamid

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

   A.M. Abdelhamid

4. Studies on some factors affecting pig meat quality

   G. Malmfors

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

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

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

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

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

   N. Nestorov

8. Studies on slaughtering procedures in sheep

   N.G. Gregory and S.B. Wotton

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

   G.V. Petersen and D.K. Blackmore

10. Rectal electrical stimulation of bull carcasses

    B. Buts, E. Claeys and D. Demeyer

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

    E.B. Sonaiya

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

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

13. The electrical stimulation of lamb carcasses

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

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

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

15. The effect of electrical stimulation on veal quality

    G. Eikelenboom and F.J.M. Smulders

2. Postmortem biochemistry

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

   M.G. Harrington and M.M. Henahan

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

   M. Boccignore, L. Damasio and C. Sarra

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

   A. Lacourt and P.V. Tarrant

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

   A.T. Rantsios and P.B. Papavasiliou

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

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

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

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

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

   J. Scheper

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

   E. Pospiech

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

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

10. DFD incidence in Swedish cattle

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

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

    M. Vada, E. Szucs and A. Csiba

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

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

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

    E. Stabursvick and M. Martens

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

    J. Bousset

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

    R.H. Locker

3. Chilling, freezing, transportation and thawing

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

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

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

   M. Camiruaga, P. Schultz and E. Sanhueza

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

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

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

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

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

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

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

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

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

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

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

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

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

   E. Puolanne and E. Kukkonen

10. TTT-the influence of packaging

    L. Bøgh-Sørensen

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

    N.A. Golovkin and N.N. Vorobieva

12. Effects of processing of fresh beef on microwave treatment

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

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

    R. Hamm and P. Gottesmann

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

    H.G. Liebich and E. Meier

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

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

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

    S.J. James and C. Bailey

17. Meat thawing under reduced pressure (in Russian)

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

18. Quality of vacuum packed middles and hams

    H.O. Mikkelsen

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

   G. Lorenz

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

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

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

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

10. Cooking losses in bovine muscles (in French)

    M. Laroche

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

    Y. Mortayemi and C. Skjoldebrand

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

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

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

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

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

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

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

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

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

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

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

    A.M. Hermansson

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

    R. Tuominen and M. Honkavaara

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

    W. Schnakel and S. Danchev

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

    M. Honkavaara and R. Tuominen

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

    J.E. Reichert

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

    I. Baychev

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

    D. Gadzheva, V. Vergieva and N. Nestorov

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

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

25. Manufacture and acceptability of an oriental dried pork product

    H.W. Ockerman and J.C. Kuo

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

    Z. Valdez, G. Manev and M. Ramos

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

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

28. Injection of a salt suspension into bacon cuts

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

29. Study of carbohydrate breakdown in meat and meat products

    K. Incze, A. Juhasz and E. Horvath

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

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

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

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

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

    P. Zeuthen and P. Gotfredsen

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

    L. Paunovic and Z. Tadic

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

    M.M. Mikhaylova and V.V. Krylova

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

    J. Flores and E. Martinez

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

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

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

    M. Catsaras and D. Grebot

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

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

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

    R.S. Melo

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

    A. Ordas Alavarez and M.A. Diaz Yubero

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

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

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

    M.L. Cortesi and G. Catellani

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

    R.E. Simard and G. Auclair

44. Residual viruses in processed meat products: A review

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

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

    E. Puolanne and P. Turkki

5. Non-meat ingredients

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

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

2. Use of casein as a meat extender

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

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

   K. Vassilev and K. Kostov

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

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

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

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

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

   W. Canet, J. Espinosa and R. Enamorado

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

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

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

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

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

   N. Tyutyundzhiev, Z. Tsaneva and M. Chernev

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

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

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

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

12. Reducing of the cell count of spices by irradiation

    I. Kiss

6.By-products utilization, processing and stability

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

   I. Juhasz, R. Santa and G. Selmeci

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

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

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

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

4. Incorporation of bone protein extracts into cooked sausages

   H.W. Ockerman and H.A. Caldironi

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

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

6. Ideas for the use of animal blood plasma

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

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

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

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

   L.V. Alekhina and L.I. Stekolnikov

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

   J. Bello and MA.C. Ancin

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

    O.O. Babloyan

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

    E. Corrominas, M. Hortos and M. Garriga

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

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

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

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

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

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

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

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

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

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

   L.A. Abramova

4. Bacterial growth in exudate of vacuum packaged beef

   L. de Zutter and J. van Hoof

5. Extended frankfurter shelf life under nitrogen

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

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

   B.G. Shaw and J. Roncali

7. Qualifications of packed back-bacon

   F. Havas

8. Residues in meat and meat products

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

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

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

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

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

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

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

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

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

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

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

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

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

1. Effects of technical-technological alterations of quality

   I. Santa

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

   E. Szucs, A. Nagy and A. Csiba

3. Carcass and meat quality of Charolaise and Zebu steers

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

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

   G. Selmeci and G. Galambos

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

   B.L. Dumont

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

   G.V. Petersen

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

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

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

   E. Hauser, U. Weber and B. Zesinger

9. Automated analysis of starch in cooked sausage

   M. Honkavara and R. Tuominen

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

    T. Reuvers

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

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

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

    G. Selmeci, F. Cseh and A. Aczel

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

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

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

    C. Casaa, J. Tormo and B. Sanz

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

    J. Huescar Fernandez and I. Santillana Lopez

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

    CH. Ring and F. Sacher

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

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

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

    F. Jimenez Colmenero and E. Garcia Matamoris

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

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

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

    C. Denoyer and J.P. Girard

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

    F. Fernandez-Martin and P.D. Sanz

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

    V. M. Gorbatov

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

    A. Brajnikov and N. Kaukhcheshvili

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

    N.A. Golovkin and S.A. Yevelev

25. Method of property-analysis of meat products

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

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

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

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

    B. Desmoulin, J. Donnat and M. Bonneau

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

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

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

    I. Zakhariev and E. Tsvetkova

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

    E. Tsvetkova, K. Beev and N. Alexiev

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

    E. Prost

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

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

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

    P. Mucciolo and M.C. Galvao Gomes

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

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

annex

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

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

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

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

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

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

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

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

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

   N.A. Golovkin and N.N. Vorobieva

6. Meat thawing under reduced pressure (in Russian)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

17. Non-meat proteins in composition of meat sausages

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

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

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

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

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

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

    O.O. Babloyan

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

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

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

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

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

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

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

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

26. The study of free formaldehyde migration into sausage mixture

    L.A. Abramova

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

    A. Brajnikov and N. Kaukhcheshvili

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

    N.A. Golovkin and S.A. Yevelev

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

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

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

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

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

Additional information
1. Abstracts, also for missing full papers

A Biology of meat and its influences on meat quality

1. Possibilities of improving the carcass quality by crossing

   S. Čepin and J. Osteric

2. Meat quality of British steers of different chronological age

   L. Mϋller and G.P. Robaina

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

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

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

   G. Reuter, K. Troeger and G. Wachelau

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

   A. Blanco, P. Perez and C. Urbay

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

   A. Blanco, P. Perez and C. Urbay

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

   A. Blanco, P. Perez and C. Urbay

8. Rapid glycolysis test for detection of DFD pork meat

   M. Vada-Kovács

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

   S. Rahelić and Manojlović

10. The influence of different test results of halothane tested litter mates on their meat quality (in German)

    E. Kallweit and M.Henning

11. Press laughter weight of pigs and occurrence of PSE and DFD meat (in German)

    E. Pospiech, B. Dzierzynska-Cybulko, W. Maruniewicz and W. Darul

12. Evaluation of some methods for stress-susceptible meat

    V. Várvizi, M. Vada-Kovács and G. Biró

13. Influence of the pre-slaughter stress situation on meat quality (in German)

    D. Schwörer, J.K. Blum and A. Rebsamen

14. Routine detection of PSE muscle by dielectric measurement

    H. Pfϋtzner, E. Fialik, E. Krause, A. Kleibel and W. Hopferwieser

15. Histopathological studies of muscle changes and incidence of PSE and DFD meat in pigs kept in large industrial farms

    D. Klosowska, B. Klosowski, J. Kortz and B. Rak

16. Improvement in meat quality in pigs by beta-adrenergic blockade

    P.D. Warriss and D. Lister

17. Criteria for the identification of pig carcasses ineligible obtained (in German)

    A. Stolle and G. Reuter

18. The determination of standard value ranges and limiting values of the measurable quality characteristics brightness of colour, drip loss and pH value in muscle flesh from young bulls, heifers and cows (in German)

    E. Scharner, H. Schlicht, A. Baier and H. Goldschmidt

19. Relations between the metabolic type and oxygen uptake of muscle homogenates (in French)

    M. Renerre and A. Talmant

20. Studies on the type and diameter of muscle fibres in lambs of certain breeds and crosses

    A. Pinkas, C. Valin, P. Marinova, D. Nedelchev and A. Stoyanov

21. Studies on the cold shortening of the lamb meat muscle- IV. Effects of shower baths at both 50°C and 60°C applied to carcasses on the tenderness of meat (in French)

    A. Moral, E. Garcia-Matamoros, S. Jimenez and A. Goicoechea

22. Electron microscopic studies of mutton treated with microbial protease mesentrine 11-11

    E. Hristov, P. Velinov, S. Danchev, D. Dimitrov and S. Sinha

23. A study on the influence of a bacterial proteolytic enzyme preparation on the structural and mechanical properties of mutton

    S. Sinha, E. Hristov, S. Danchev and D. Dimitrov

24. Ultrasound changes in pork from Camborough hybrids transported at short distances

    P. Velinov and E. Markov

25. Does hanging while bleeding out (right versus left side) influence meat quality characteristics of pigs? (in German)

    K. Fischer and Chr. Augustini

26. Participation of some tissues in the most valuable parts of carcasses of some swine breeds and their crossings

    A. Petricevic, G. Kralik, D. Gutzmirtl, K. Bencevic and T. Rastija

27. Effect of different salt concentrations on water binding capacity of pre-rigor beef

    P.D. Jolley, K.O. Honikel and R. Hamm

28. Heat induced gelation of myosin: roles of head and tail regions of a myosin molecule

    K. Samejima, M. Ishioroshi and T. Yasui

29. Influence of different freezing temperatures on some characteristics of fibrillar proteins of bovine longissimus dorsi muscle

    L. Petrović and S. Rahelić

30. Thermal and chemical stability of collagen in normal and double muscle 2 year old steers (in French)

    J. Kopp and M. Bonnet

31. Pig leg weakness: Relationship with articular cartilage collagens

    M. Shimokomaki

32. The influence of defatted bone production conditions on bone collagen microstructure and thermographic properties (in Russian)

    M.L. Faivishevski, V.I. Plotnikov, O.O. Babloyan, M.G. Borisova, S.E. Pankova and V.E. Ivanov

33. Identification of the proteinases responsible for the postmortem degradation of myofibrillar proteins

    A. Okitani, U. Matsukura, T. Matsumoto and M. Fujimaki and H. Kato

34. Variation of LDH isozyme in beef muscles (in French)

    J. Bousset

35. Effect of frozen storage of bovine psoas muscle on cathepsin D

    M. Henahan, A. McGrath and M.G. Harrington

36. Technological usefulness of meat treated with preparations of proteolytic enzymes (in German)

    B. Dzierzynska-Cybulko, J. Lar, G. Murawska and E. Pospiech

37. Biochemical processes and ultrastructural changes in the muscle tissue of ducks (in German)

    T. Trziszka, T. Smolinska and W. Kopec

38. The run of changes in nitrogen compounds in the muscle tissue of ducks frozen without cooling (model studies)

    T. Smolińska, T. Trziszka and W. Korpeć

39. Influence of biochemical processes in meat post mortem on the technological properties of muscle homogenates (in German)

    R. Rede

40. The effect of high and low voltage electrical stimulation on beef quality

    G. Eikelenboom, F.J.M. Smulders and H. Rudérus

41. The effect of electrical stimulation and hot boning on beef quality

    F.J.M. Smulders, G. Eikelenboom and J.G. Van Logtestijn

42. The electrical stimulation of lamb meat (in German)

    S. Georgakis, K. Vareltzis, E. Agakidou and A. Elefteriadou

43. Influence of low voltage stimulation on postmortem biochemistry in normal and DFD beef

    A. Laser-Reuterswärd, G. Johansson, B. Kullmar and H. Ruderus

44. An integrate of meat processing: Electrical stimulation, rapid refrigeration, boning immediately after slaughter, quick freezing and quick thawing

    R. Enamorado, R. Diaz, F. Gutierrez and R. Rodriguez

45. Animal muscle microstructure as effected with electric current (in Russian)

    A.A. Belousov, V.I. Plotnikov, V.I. Roshtchupkin and V.V. Avilov

46. Study into some factors affecting meat quality during impulse stimulation (in Russian)

    N.A. Golovkin, N.N. Vorobjeva, S.A. Evelev

47. Hormone residue levels in young bulls after treatment using anabolic reagents (trenbolone acetate and 17 beta estradiol)

    J.P. Duchatel, P. Evrard, G. Maghuin-Rogister

48. Relationship between muscle type and post mortem catabolism of NAD in bovine muscle (in French)

    C. Valin and F. Champomier

49. Hydrocarbons of beef muscle (in Russian)

    E.N. Lazarev, V.N. Simonova, V.A. Gerasimova, L.D. Patrakova and N.A. Antonov

50. Distribution of muscle fiber diameter length values in relation to muscle fiber histochemical type

    A.T. Rantsios, P.D. Papavasileiou

B Slaughter technology and hygiene

1. Air contamination in slaughterhouses and bacteriological quality of the bovine carcasses (in French)

   J. Founard and M. Bertaud

2. Design of animal handling systems to reduce stress

   T. Grandin

3. Electrical stunning and meat quality of veal calves

   E. Lambooy

4. Slaughter techniques and bacterial contamination of pig carcasses

   G.E. Gerats, J.M.A. Snijders and J.G. van Logestestijn

5. Hygiene program of a standardized slaughter technique (in German)

   H. Steiner

6. The possibility of changing the rendering conception with a purpose line for collection and utilisation of slaughtery’s by-products and recrements in the industry (in German)

   K. Benčević, A. Pertičević and G. Kralik

C Technology of meat products

1. The effect of raw material and processing technology upon the quality of semi-canned ham

   V. Herczeg-Duschanek and E. Keleti

2. The application of formalised methods when studying canned ham quality as effected with processing factors (in Russian)

   E.F. Oreshkin, G.P. Goroshko and E.G. Bobrikova

3. Influence of cuts on the meat on quality and yield in hams (in French)

   I. Baychev

4. Canned beef quality as effected with curing and mechanical treatments (In Russian)

   E.F. Oreshkin, V.K. Prizenko and N.A. Tcherkashina and G.P. Goroshko

5. Muscle microstructural changes due to vacuum-mechanical treatment during curing (in Russian)

   A.A. Belousov, V.I. Roshtchupkin, T.V. Minakova, A.S. Bolshakov, V.G. Boreskov and M.A. Anvarov

6. Brine distribution in the muscle during mechanical treatment under vacuum (in Russian)

   A.S. Bolshakov, V.G. Boreskov, Yu. A. Kiselyov, M. A. Anvarov and N.N. Lipatov

7. Cover pickle regeneration in smoked pork meats during curing (in Russian)

   A.M. Brazhnikov, B.V. Shtcherbinin and E.A. Denisyuk

8. Studies on curing, ageing and smoking of camel meat – I. Chemical changes

   S.B. El-Magoli, E.T. El-Ashwah and M.M. Ibrahim

9. Studies on curing, ageing and smoking of camel meat – II. Microbiological and sensory evaluation

   E.T. El-Ashwa, S.B. El-Magoli and M.M. Ibrahim

10. The resistance of aluminium laminate and aluminium lackered foil into the brines of different concentration

    I. Vujković and S. Rahelić

11. An accelerated technology for raw dried meat products from non-comminuted meat. Changes in the carbonyl substances and the lipids

    N. Nesterov, D. Gadzheva and M.Chakurov

12. The influence of added coccus concentrate SSHK 76 on the consistency of fermented sausages with special regards to methods of penetrochemical investigation (in German)

    E. Scharner, G. Linke and E. Schiffner

13. Ripening and water content of ”Sremska” sausage- dry sausage of diameter 28-36mm

    S.Tojagić and S. Rahelić

14. New strains of L. plantarun 22 (2P) and 31, M. caseolyticus 38 and yeast straines Debaryomyces kloeckeri for dry non-smoked sausages (in Russian)

    V.V. Khorolosky and N.N. Tsvetkova

15. Technological properties of frozen and refrozen meat

    S. Aa. Gumpen and K. Fretheim

16. Stability of beef preblends

    H.W. Ockerman and F.L. Crespo

17. Physico-chemical changes during storage of preblended beef

    H.W. Ockerman and F.L. Crespo

18. Separation of meat components for the study of interactions during the preparation of emulsions

    E. Zukal

19. Comminuted meat products: Factors affecting the gelation of the water phase isolated from the batter

    K. Fretheim and S. Aa. Gumpen

20. Histological studies of sausage emulsions (in Russian)

    A.A. Belousov, M.P. Voykakin, G.P. Goroshko, T.V. Kuznetsova, V.I. Plotnikov and R.M. Salavatulina

21. Correlation between the rheological parameters and microstructure of Bolognese-type sausages

    L. Fehér, K. Kabók and T. Huszka

22. Rheological methods to control the process of sausage batter preparation (in Russian)

    V.M. Gorbatov, V.D. Kosoy and A.V. Gorbatov

23. Rheodynamics of a film-type flow of comminuted meat products (in Russian)

    A.M. Brazhnikov, B.P. Filipenko and N.S. Nikolayev

24. Peculiarities of sausage preparation in moulds and its biological value (in Russian)

    V.M. Gorbatov, E.T. Spirin, V.V. Vagin and S.A. Fedotova

25. Substantiation of the sterilization parameters for canned chopped meats by their microbiological, biochemical and organoleptical characteristics (in Russian)

    E.F. Oreshkin, A.E. Shirotchenko, S.D. Evseyeva, E.G. Bobrikova, M.M. Mikhailova, V.I. Osipova and O.V. Tolstova

26. A study into the heat and mass exchange in the product during cooking sausages in moulds (in Russian)

    V.M. Gorbatov, E.T. Spirin and V.V. Vagin

27. A study into the process of stuffing sausage mixes into artificial casings (in Russian)

    V.M. Gorbatov, V.D. Kosoy, A.V. Gorbatov and S.N. Tumenov

28. Changes in fractional composition of meat proteins during storage (in Russian)

    N.A. Golovkin and R.P. Ivanova

29. Vacuum thawing of meat blocks and cuts and the apparatus for the process (in Russian)

    N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, L.F. Mitaseva and I.M. Tambovtsev

30. The keeping quality of non-packed frozen meat as effected with heat input intensity (in Russian)

    A.A. Belousov, V.I. Roshtchupkin, O.B. Tserevitinov, V.D. Nazarov and V.D. Mikhailova

31. Theoretical fundamentals of mathematical modelling of technological processes in the meat industry (in Russian)

    V.M. Gorbatov, I.V. Gubanov, Yu. A. Ivashkin and N.N. Mizeretsky

32. Production control system for the regulation of the chemical composition of meat products (in German)

    Z. Erdös and L. Körmendy

33. Computerized least cost sausage formulation in the meat industry by linear programming (in German)

    G. Lorenz

34. Chemical and technological studies on beef meat

    S.A. El-Kady

35. Proteins recovery from lungs and spleen and their quality (in Russian)

    V.I. Piulskaya, N.N. Krylova, L.I. Stekolnikov, V.Z. Krakova, V.P. Karpova and G.I. Edelman

36. Lability of collagen in intermediate moisture meat products

    D.A. Ledward and U. Madden

37. Quality of canned beef in relation to corrosion of plain aluminium cans

    N. Simić, D. Lučić, M. Micković and T. Bojović

38. The influence of applied technology and of effecting mechanisms of capital equipments on quality of end-products (in Russian)

    I. Sánta

39. Physico-thermal properties of some varieties of fish and meat

    A.F. El-Sahrigi, Y.M. Hassan, S.A. Soliman and H.A. El-Mansy

40. Further research on irradiated bacon

    E. Wierbicki and A.E. Wasserman

41. Use of irradiation to increase the shelf life of minced meat products

    I. Kiss and Gy. Zachariev

42. Radiosensitivity of some microorganisms on meat

    S. Kovács, Hajnalka, Domján-Kovács and I. Kiss

43. Effects of washing on the properties of mechanically deboned meat

    F. Jimenez-Colmenero and E. Garcia-Matamoros

44. Cleansing and disinfection in the meat processing industry as well as a practical methodology for examining microbiological efficiency of cleansers and disinfectants (in German)

    S. Scholz, K. Scharf

45. Methods for cleaning ventilation discharge from inedible rendering departments (in Russian)

    A.I. Snitsar, V.A. Markova and V.I. Kostrikov

46. The quality of raw leather material and sheepskins as influenced with chloride sulfate preservative compositions (in Russian)

    D.P. Radkevitch, L.I. Lapteva, M.A. Kotov, L.N. Lyapin and R.S. Bektursunov

D Effects and technology of food additives and ingredients

1. The interfacial and emulsifying properties of blood plasma proteins

   E. Tornberg and T. Jönsson

2. Utilization of blood plasma in certain meat products

   A. Zsigmond, R. Lástity and M. Vada-Kovács

3. The use of new albumin products from the blood of slaughter cattle for foodstuffs (in German)

   G. Drepper, K. Drepper and H. Ludwig-Busch

4. Functional aspects of blood plasma protein fractions

   N. Howell and R.A. Lawrie

5. Principles of preparing and prospects for using structured blood plasma protein fractions in meat product technology (in Russian)

   I.A. Rogov, N.N. Lipatov, A.N. Bogatyrov, A.V. Efimov, A.G. Zabashta and E.I. Titov

6. A study into the ultrastructure of structured proteins of blood plasma with scanning electron microscopic techniques (in Russian)

   .A. Rogov, N.N. Lipatov,V.N. Pismenskaya, A.V. Efimov, A.G. Zabashta and E.I. Titov

7. Morcela’ (Portuguese country style blood and rice sausage) – a tasteful and convenient way to use blood as food (in French)

   A.M. Ribeiro, E.C. Teixeira, A.J. Almeida

8. Biological value of milk additives used in sausage production (in Russian)

   A.N. Dubinskaya, V.D. Meshtcheryakova and L.I. Shak

9. Changes in the functionally of raw sausage emulsions as related to the level of milk proteins added (in Russian)

   A.F. Savtchenko, R.H. Salavatulina, S.A. Aliyev, G.P. Goroshko, A.A. Belousov and T.M. Kuznetsova

10. Meat-like, structured animal proteins (in German)

    H.-J. Raeuber, G. Lchagwaa and S. Kummer

11. The use of structured non-die spun proteins in cooked sausages (in Russian)

    V.B. Tolstoguzov, V.T. Dianova, V.K. Vakhrameyev and A.N. Bogatyryov

12. A study into the functional properties of protein fibres prepared by means of non-die spinning (in Russian)

    V.T. Dianova, V.B. Tolstoguzov and V.K. Vakhrameyev

13. A study into the effect of some food additives on beef quality during curing (in Russian)

    A.S. Bolshakov,G.K. Babanov, I.I. Timoshtchuk, V.D. Gorodiskaya and E.V. Franko

14. Colour development of cooked sausages with a high meat extension level with protein additives (in Russian)

    N.K. Zhuravskaya, I.A. Rogov and T.P. Perkel

15. A study into the effects of porous meats-diluters upon ground meat properties and cooked sausage quality (in Russian)

    V.B. Tolstoguzov, V.T. Dianova, N.G. Krokha and V.B. Shtulboy

16. Studies on the influence of thermal treatment in the production of sausages with protein additives (French)

    N. Tyutyundzhiev and Z. Tsaneva

17. Some functional properties of whey protein concentrates and their aptitude to be used in meat products (in French)

    B. Jaquet, J.M. Lefevre and B. Fermon

18. Preparation and utilization of pea flour, concentrate and isolate in comminuted meat products (in Russian)

    A.S. Savostin, V.E. Mitsyk, N.R. Dzhurik, V.S. Mikhailovsky, N.F. Konyushenko, V.M. Gorbatov, I.L. Firger and Zh.B. Levinton

19. Content of volatile fatty acids in model mortadella type sausages manufactured with substitution of meat tissue with soya grits

    Z. Duda, K. Fester and H. Najwer

20. Effect of adding peanut meal on physical, chemical and organoleptic properties of sausage

    M.A. Hussein, M.B. Doma, T.M. Dessouki and A.M. Hassan

21. The use of fish preparations in meat sausages

    M. Naczk, M. Sadowska, Z. Sikorski and H. Zimińska

22. A study into the qualities of cooked sausages with vegetable and animal proteins added (in Russian)

    I.A. Rogov, N.K. Zhuravskaya, V.A. Yasyreva, A.P. Roslova, L.M. Tikhonova and T.G. Deniskina

23. Computer-aided determination of protein composition of extended meat products

    W.J. Olsman and P. Slump

24. Fate of nitrite in cured meat products (in French)

    P. Rougie and R. Goutefongea

25. Bacteriological and sensory examination of raw sausages with reduced nitrite addition (in German)

    K. Gerick and U. Gossling

26. Do meat products contribute to the vitamin C supply of the population?

    P. Schuler

27. The formation of hydroxylamine from nitrite by ascorbic acid in meat products (in German)

    R. Friedl, F. Bauer and O. Praendl

28. A study of the relationship between the blocking of nitrite and production of nitrosamines and an attempt at an explanation (in French)

    A. Frouin, F. Lacour, J. Bazile, J-P. Bidard and D. Jondeau

29. Formation of N-nitrosamines in Swiss bacon (in German)

    E. Hauser, H.J. Heiz, F. Gruber and K. Mihalik

30. Nitrosamine formation in meat products as effected with some processing factors (in Russian)

    L.M. Karmyshova, A.N. Petrakova, I.N. Andropova, L.I. Solovyova, G.A. Safronova, G.F. Zhukova, Y. L. Kostyukovsky, D.B. Malomed and S.I. Somina

31. Nitrite and nitrate in meat products – new regulations in the Federal Republic of Germany (in German)

    H.D. Böhm

32. Lyophilization of lactic acid microorganisms used to prepare starter cultures (in Russian)

    V.V. Khorolosky, N.N. Tsvetkova, G.A. Trenina and M.V. Klyutcheva

33. On the application of glucoseoxidases in the production of raw dried sausages (in German)

    N. Nestorov, S. Chaga, N. Dimitrova, N. Dilova, D. Kalinov, D. Dimitrov and M. Stoyanov

34. The influence of ethylene oxide sterilisation parameters on hygienic quality of spice mixtures

    M. Sirnik

35. Determination of ethylene oxide and ethylene chlorohydrin in red pepper

    G. Selmeci and A. Aczél

E Nutritional value and sensory evaluation of meat and meat products

1. About the composition of the sausages in Austria (in German)

   H. Cikerle, G. Kerndl and F. Petuely

2. Nutritional evaluation of slaughter products and different kinds of meat originated from pig and beef cattle (in German)

   Gy. Kárpáti, Zs. Bogár, É. Gelencsér and J. Petres

3. Application of milk protein concentrate on the production of cooked short-lived sausages. III. Influence of the protein concentrate on their nutritive value

   K. Vassilev and K. Kostov

4. Influence of different regimes of freeze drying on the biological values of meat and meat products

   E. Tsvetkova

5. The nutritional value of proteins and of vacuum-packaged meat and meat products during cold storage (in Russian)

   N.N. Shishkina

6. The biological value of baby meats as effected with the fat component (in Russian)

   A.V. Ustinova, L.G. Khovayeva, M.I. Ivanova and N.A. Afanasyeva

7. Influence of type (wool or hair) and breed on growth, carcass and organoleptical properties of lamb

   H.W. Ockerman, H. Emsen and C.F. Parker

8. Sensory evaluation of grain fed versus milk fed veal

   D.F. Wood and D. Froehlich

9. Eating quality of hams and cutlets from two and three crossbreeding pigs slaughtered at normal and heavy slaughter weight, respectively

   S. Fjelkner-Modig

10. Consumer acceptability of boar pork and products processed from boar meat: The effect of fat androstenone level (in French)

    B. Desmoulin, M. Bonneau, A. Frouin and J.-P. Bidard

11. Intra and intermuscles variation of beef shear force values (in French)

    B.L. Dumont

12. Factors affecting the sensory and shear properties of pre- and postrigor cooked beef roasts

    B.W. Berry and E.E. Ray

13. A comparison of microwave and conventional cookery of ground beef and rib eye steaks

    R.J. McComick, D.M. Kinsman, J.R. Riesen and G.H. Taki

14. Organoleptic evaluation of irradiated mutton steaks and sausage

    A. El-Mansy, I.M. Hassan, A.G. El-Warraki and M.F. Husein

F Analytical techniques for meat and meat products

1. Experiences with methods of fast determination of water, protein and fat content of meat and meat products (in German)

   W. Arneth

2. Application of near infrared reflectance spectrometry in the analysis of meat products

   H. Martens, E.A. Barker and K.I. Hildrum

3. A photometric method for protein determination in meat and meat products (in Russian)

   G.L. Solntseva, R.I. Khlamova, G.P. Dinariyeva, I.I. Afanasyeva and E.S. Oleinikova

4. Titanium(IV) oxide, an optimum catalyst for single sample chemical grading of meats, meat industry products and meat preserves

   G. Selmeci and F. Cseh

5. The determination of the myofibrillar and connective tissue contents of meats and composite meat products

   C.G. Zarkadas

6. Quality criteria for raw ham (in German)

   H. Linke and W. Rödel

7. Studies on the contents of total and muscle protein in perishable sausages

   N. Dilova, A. Grozdanov,N. Nesterov, D. Petrova, G. Dikova and R. Tabakova

8. A study into the macro- and microelementary composition of combination meat products using x-fluorescent techniques (in Russian)

   A.V. Stefanov, N.V. Makharov, I.A. Rogov, N.N. Lipatov, A.V. Efimov, A.G. Zabashta and E.I. Titov

9. Determination of commercial value of meat products by chemical analysis. Results of circular assay (in German)

   B. Baldini, K. Gerigk, E. Hauser, W. Kϋnzler, N. Negroni, A. Panizzi and O. Prändl

10. Influence of liver proteins on the determination of milk protein in meat products (in German)

    H.-J. Sinell

11. Progress in the immunological determination of foreign proteins (in German)

    E. Gombocz, E. Hellwig and F. Petuely

12. On the identification of game (in German)

    CH. Ring and P. Weigert

13. Characterization of the protein band pattern of bovine muscle press juice according to the electrophoretical separation on polyacrylamide gel in special consideration of the connective tissue albumine (in German)

    R. Ebermann and CH. Jiresch

14. Identification of closely related animal species by means of ultrathin layer isoelectric focusing (in German)

    F. Bauer

15. The chromatographic quick test method is the same for demonstrating foreign proteins and certain additives in minced meat (in German)

    I.-J. Jebsen Haave and B. Aavlik

16. Effect of the CIE standard illuminants on muscle colour parameters in the CIE 1931 standard colorimetric system (in German)

    W. Chalcarz, B. Dzierzynska-Cybulko

17. Detection of artificial coloring of meat products with caramel colours (in German)

    H. Hellwig, E. Gombocz, S. Frischenschlager and F. Petuely

G Microbiology of meat and meat products

1. Use of microbiological criteria for raw meats

   A. Koulikovskii

2. Psychotroph contamination of pig carcasses

   J. Scholefield, T.G. Menon and C.W. Lam

3. A comparison of two bacteriological swab techniques

   K. Olgaard

4. A note on the bacterial spoilage of mechanically recovered pork

   G.A. Gardner

5. Opportunity of vacuum or modified atmosphere packaging refrigerated ground meat (in French)

   M. Duchene, A. Bouillet, D. Weber and Cl. Deroanne

6. Effect of vacuum packaging on refrigerated ground meats inoculated with two strains of Enterobacteriaceae (Salmonella typhimurium and E. coli) (in French)

   M. Duchene, A. Bouillet, D. Weber and Cl. Deroanne

7. Kinetics of degradation of DDT as influenced by selected strains of micrococci

   A. Spirić, BV. Višacki, J. Rašeta, M. Perić and N. Rajković

8. Behaviour of Clostridium botulinum B type in nitrate vs nitrite cured raw ham (in German)

   M. Delényi, A. Csiba and Z. Koritsánszky

9. Sodium hypophosphite inhibition of Clostridium botulinum in bacon

   M.D. Pierson, K.M. Rice and J.F. Jadlocki

10. Organoleptic changes and toxin production in canned meat infected artificially with C. botulinum B

    J. Mierzejewski and W. Palec

11. Investigations for the evaluation of the durability test at tinned luncheon meat (in German)

    F. Havas and J. Takács

12. Microbiological quality of meat products related to raw materials used. V. Preserved food (in French)

    M. Catsaras and D. Grebot

13. The influence of vacuum packaging on the quality and shelf-life of raw sausages (in German)

    U. Gossling, U. Höpke and K. Gerigk

14. The influence of various gases and gas mixtures on the bacterial growth on retail packaged pork cutlets and in comminuted pork

    P. Zeuthen and I.M. Knudsen

15. Studies on the microflora in an isolated technology for the production of raw dried meat products from non-comminuted meat

    N. Nesterov, R. Brankova and M. Chakurov

16. Comparative studies on the viability and activity of frozen and freeze-dried cultures of Micrococcus varians

    TS. Tsvetkov and R. Brankova

17. CO₂ packaging as a means of controlling the spoilage microflora of DFD beef

    I. Erichsen, G. Molin, B.-Möller

18. Volatile fatty acids detected in vacuum packaged beef during storage at chill temperatures

    R.H. Dainty

19. Microbial and shelf life characteristics of beef variety meats under actual and simulated export conditions

    B.W. Berry, C.A. Rothenberg, J.L. Oblingher, W.R. Miller, A.J. Bongers and H. Labots

20. Inhibitory effect of pickle salts on sublethally heated spores of bacillus in dependence on initial number of bacteria and pH substrate

    A.H. Beganović, J. Dinić and A. Milanović

21. Microbiological problems with the storage of delicacy salads, especially with ”Fleischsalat” (in German)

    D. Kuschfeldt

Additional information

A Physiology and Muscle Biology

1. Relationship between adipose cell size and lipogenesis in ovine adipose tissue

   R.L. Hood and R.F. Thornton

2. Growth and cellularity of fat depots in British Friesian and Hereford cattle

   T.G. Truscott, J.D. Wood and H.R. Denny

3. Evolution of glycogen level, phosphorylase activity and glycogen synthetase activity in various lamb muscles during growth

   A. Talmant, M. Briand, G. Monin and R. Durand

4. Relation of fibre types in six large muscles of pigs

   S. Rahelić and S. Puač

5. Growth patterns in pigs of different mature body size

   A. Davies and E. Kallweit

6. Biochemistry and structure of desmin and the recently discovered muscle cell cytoskeleton

   R.M. Robson, M.H. Stromer, T.W. Huiatt, J.M. Oshea, M.K. Hartzer, F.L. Richardson and W.E. Rathburn

7. A method for studying the perimysium in fresh meat (in French)

   O. Schmitt and B.L. Dumont

8. Influence of injection of α-blocking andβ-blocking agents on the muscle glycogenolysis during transport stress in lambs

   G. Monin and P. Gire

9. Influence of prednisolone or cortisol injection on muscle glycogenolysis during transport stress in lambs

   P. Gire and G. Monin

10. The appearance of muscle during developing the Misherian Sack (in German)

    A. Marot

11. Investigation of lipid-protein interactions in model systems

    A. Juhász

12. Effect of myosin-actin interaction on the heat-induced gelation of myosin in the presence of F-actin

    K. Samejima, M. Ishioroshi and T. Yasui

B Post-mortem biochemistry

1. Further investigations into relationships between measurements carried out on the slaughter line and meat quality on the day after slaughter

   P.A. Barton-Gade

2. Microstructural and glycolytic changes in the meat of beef cattle grown at commercial feedlots (In Russian)

   Ju. V. Tatulov, N.I. Kuritsyn, T.M. Mittelshtein, A.A. Belousov, V.I. Plotnikov and T.G. Kuznetsova

3. The influence of postmortem changes in bovine muscle on the water-holding capacity of beef. I. Postmortem storage at 20°

   R. Hamm, K.O. Honikel, A. Hamid and C. Fischer

4. Effect of temperature on actin-myosin interaction during postmortem storage of muscle

   Y. Ikeuchi, T. Ito, S.K. Sung and J.O. Kang

5. Reactivity of haematin pigments in processed meats

   D.A. Ledward, W.J. Schofield, T. Hazel and R.J. Neale

6. Effect of time-temperature combinations on Warner-Bratzler shear parameters in beef muscles

   A.J. Moller, S.E. Sorensen, M. Larsen and J. Wismer-Pedersen

7. The influence of postmortem changes in bovine muscle on the water-holding capacity of beef. II. Postmortem storage of muscle at various temperatures between 0° and 30°C

   K. O. Honikel, A. Hamid, C. Fischer and R. Hamm

8. The properties of derma collagen as effected with alkali treatment (in Russian)

   O.O. Babloyan and V.M. Gorbatov

9. Isolation and characteristics of biological-active preparations from the poultry processing industry waste to use in medicine (in Russian)

   V.G. Volik, K.I. Lobzov, T.V. Dolgikh, A. Buzeninov and V .P. Tarakanova

10. The study of the quality of packed cuts during storage (in Russian)

    N.A. Golovkin and R.P. Ivanova R.P.

11. Proteolysis of axenic animal muscle as affected by storage length and temperature (in French)

    J. Bousset

12. Determination of the moisture content of the monomolecular layer and the energy of water binding to the material of freeze-dried meat products and model bodies

    T. D. Tsvetkov, I.B. Lazarova, G.A. Raikov and M. Chakurov

13. The effect of preslaughter treatment on the histochemical and physicochemical treatments of the pig muscle

    D. Klosowska, S. Grajewska, B. Klosowski and J. Kortz

C Post slaughter technology

1. Stunning research in the Netherlands

   R. Hoenderken, E. Lambooy, J.G. Van Logestin and W. Sybesma

2. An evaluation of high voltage electrical stunning of pigs in a restrainer

   T.J.R. Cooper, G.A. Gariner and J. Patton

3. Electroencephalographic studies of the efficacy of electrical stunning of sheep and calves

   D.K. Blackmore and J.C. Newhook

4. Influence of free fatty acids (FFA) on the functional properties of blood plasma

   S. Gumpen and K. Fretheim

5. Inhibition of lipid oxidation and enhanced acceptability of prerigor ground and salted pork

   E.D. Aberle, D.L. Drerup and M.D. Judge

6. Hog marketing based on carcass classification

   G.H. Steer

7. Factors bearing on the formation of DFD meat

   E. Puolanne and H. Aalto

8. Quantitative and qualitative characteristics of accelerated processed pork

   N.G. Marriot, R.H. Poetker and R.A. Garcia

9. Effects of preslaugter fasting on ruminal contents

   D.K. Blackmore and G.V. Peterson

10. Optimization of meat mechanical deboning using salt solutions (in Russian)

    R.R. Barbetti, A.N. Bogatyryov and N.N. Mizeretsky

11. Horizontal line for the slaughtering the cattle (Abstract only)

    A. Marot

D Analytical techniques

1. New approaches to quantitating and confirming incurred sulfonamide residues in swine tissues

   R.L. Ellis, R.L. Epstein, D.F. Gillard, R.M. Simpson, F.B. Suhre and M. Thomas

2. Rapid detection of preservatives in meat products by thermal extraction and thin layer chromatography (in French)

   J. Flores, M.C. Miralles and V. Giner

3. Muscle tissue content estimations in mortadella sausages and luncheon meat

   A.T. Rantsios and P.B. Papavasileiou

4. ‘Unscrambling” multivariate data from mixtures: I: Fat, water and protein determination by Near-Infrared Reflectance spectroscopy. II. Soy protein and collagen determination in meat product from amino acid data

   H. Martens, K.I. Hildrum, A. Bakker, S.A. Jensen, P. Lea, B. Eskeland, E. Vold and H. Russwurm

5. Identification of animal fat species

   R. Verbeke and H. De Brabander

6. Checking of fermented sausages for ”complete treatment” according to the EEC-Directive 77/99/EC

   J.P. Vansteenkiste and J. van Hoof

7. Comparison of five methods for determining salt content of meat products

   W.E. Townsend and S.E. Mescher

8. Instrumental methods for determining acoustic and electrical properties of meat (in Russian)

   N.A. Golovkin, S.A. Yevelev and I.R. Skomorovskaya

9. Simultaneous determination of constituents of meat and meat products on one sample

   G. Selmeci, F. Cseh and L. Nové

10. Modified measures of meat tenderness (Abstracts only)

    M.A. Tahir

E Food irradiation

1. Food irradiation in the United States

   A. Brynjolfsson

2. The role of the International Food Irradiation Project in wholesomeness studies

   P.S. Elias

3. Reproductive performance of dogs fed radappertized chicken for three years of more

   F.E. Chapple, III and A. Scheidt

4. FDA requirements for irradiated meats and other irradiated foods (Abstracts only)

   A. Brunetti, V. Frattali, W. Greear, D. Hattan, C. Takeguchi and L. Valcovic

5. Radurization and radicidation of meat in South Africa

   J.G. Niemand, W.H. Holzapfel and H.J. Van Der Linde

6. First commercial irradiation of foods in the United States

   M.A. Welt

7. World-wide utilization of food irradiation

   J.G. van Kooij

8. Technology of irradiation preserved meats

   E. Wierbicki

9. Irradiated bacon without and with reduced addition of nitrite

   E. Wierbicki and F. Heiligman

10. Development of restructured, irradiated lamb products

    G.W. Shults and E. Wierbicki

11. Radiation preserved frankfurters: Curing ingredients and processing effects on physical, chemical and sensory traits

    R.N. Terrell, G.C. Smith, Z.L. Carpenter, F. Heiligman and E. Wierbicki

12. Combination thermo-radiation methods for meat processing (in Russian)

    S.Yu. Gelfand and N.F. Nomerotskaya

13. Keeping quality extension of the Nile fish by gamma irradiation

    S.B.El Magoli, A.A. Ibrahim, Y.I. Sallam and E.T. El Ashwa

14. A prototype seafood irradiator

    J.D. Kaylor, J.W. Slavin and L.J. Ronsivalli

15. Changes in meat pigment as a result of raddappertization

    M. Karel, A.R. Kamarei and E. Wierbicki

16. Effect of irradiation, packaging and antioxidants on the concentration of monocarbonyls in chicken rolls

    K.N. Hall, M.B. Fey, G.J. Buonopane, R.G. Jensen and E. Wierbicki

17. The absence of antithiamin factors in raddappertized beef and chicken

    N. Raica, jr., E.L. McGown and D.E. Hilmas

18. Chemiclearance: Principle and application to irradiated meats

    I.A. Taub and C. Merritt, jr.

19. Nitrosamines in irradiated bacon

    W. Fiddler, R.A. Gates and J.W. Pensabene

20. Mutagenicity studies with irradiated meats

    J.T. Fruin, C.D. Kuzdas and L.S. Guthertz

21. Application of microwave and radiant energies for freeze dehydration of meats

    H. Aserm, G.W. Shults and J.M. Tuomy

22. Radurization of poultry meat

    W. Fiszer, J. Zabielski and J. Mróz

23. Studies on wholesomeness evaluation of radurized Indian Mackerel (Rastrelliger Kanagurta)

    M. Aravindakshan, R.C. Chaubey, R. Seshadiri, U.N. Rao, P.S. Chauhan, G.B. Nadkarni and K. Sundaram

24. The use of high energy electrons and X-rays for the preservation of meat and other food products

    M.R. Cleland, J.P. Farrell and K.H. Morganstern

F Animal composition

1. Beef carcass composition as influenced by conformation (in French)

   B.L. Dumont, A. d’ Herlincourt and J. Lefebvre

2. Trimmed boneless primal cuts and other carcass characteristics of serially slaughtered cattle of two mature sizes individually fed corn or corn silage rations in two housing types

   A.F.Y. Nour, M.L. Thonney, J.R. Stouffer and W.RC. White, jr.

3. Carcass characteristics of British and Charolais steers raised on grass

   L. Mϋller, J.J. Lauzer and G.P. Robaina

4. Effect of genotype on pigment, collagen and lipid content of the Longissimus dorsi muscle in young bulls

   R. Boccard, C. Valin and B. Bonaiti

5. The effect of activated water on animal growth (in German)

   K. Entzmann, J. Hint and E. Karmas

6. Influence of animal factors on the composition and nutritive value of pork

   E.K. Prost

7. Carcass composition of native purebred Barbados Blackbelly and Dorset crossbred sheep

   J.R. Romans and R.K. Erikson

8. Assessment of pig carcasses by means of MFA-Recorder

   I. Hansson

9. Qualitative characteristics of meat in lambs born from ewes subjected to hormonal synchronization of oestrus

   E. Consentino, A. Girolami, A. Pelosi and D. Matassino

10. Investigation of influence of animal origin fodder additions on meat quality (in Russian)

    I.M. Avyasov and N.F. Pankov

11. Anatomic-topographic characteristics and some quality properties of neck muscles obtained by industrial way of pork carcass cutting (in German)

    V. Aničić

12. Intramuscular collagen content and solubility, their relationship to tenderness and alteration by postmortem aging

    L.E. Jeremiah and A.H. Martin

13. Skatole – Another contributor to boar taint

    K. Lundström, K.E. Hansson, S. Fjelkner-Modig and J. Persson

14. Quality prospects of the pig production in Europe

    W. Sybesma

15. Relationship between volatile compounds in fat from forage and grain-fed beef and sensory characteristics of steaks and roasts

    H.B. Hedricks, M.E. Bailey, H.P. Dupuy and M.G. Legendre

16. The use of television inspection for the assessment of the visual lean percentage in meat and for the assessment of yield in carcass beef (Abstracts only)

    B.M. Hopkins

17. Исследование желатина из коллагена свиной шкуры методо гель-хроматографии

    D.P. Radkevich G.A. Mikryukova Ye.Ye. Braudo and I.T.P. Lashi

G Composition of meat products

1. Species differences in proteins of abattoir offal

   N.F.S. Gault, R.A. Lawrie

2. The use of soy protein isolate in emulsified meat products. Research into maintenance of traditional qualities (in Russian)

   R.M. Salavatulina and G.L. Solntseva

3. Functional characteristics of soluble soy protein concentrate in meat systems

   S.L. Moore, H.S. Yang and W.C. Yackel

4. On the fatty acid composition of some meat products

   G.F. Hammer

5. Nutritional and quality marking of meat products

   B. Krol, P.C. Moerman and A. Wassenberg

6. Nutritive value of intermediate moisture meats stored at tropical temperatures

   Z.A. Obanu

7. The biological value of cooked sausages as effected with animal and plant proteins (in Russian)

   A.F. Savtchenko, R.M. Salavatulina, B.P. Sukhanov and A.D. Ignatyev

8. Nutritive and biological value of the poultry meat products for children (in Russian)

   M.M. Korotaeva, V.A. Gonotskiy, V.S. Krajnya, N.V. Peretolchin, M.J. Brents, P.P. Levyant and S.P. Terechin

9. Possibilities of manufacturing artificially structured protein products based on blood plasma and prospectives for their utilization in the meat industry (Abstracts only)

   I.A. Rogov, A.V. Efimov, N.K. Zhuravskaya, A.G. Zabashta, N.N. Lipatov and E.I. Titov

10. Method for decoloured blood production (Abstracts only)

    G.K. Babanov and I.F. Osadchaya (Abstracts only)

11. The use of milk coprecipitate and soy isolate in combination meat products (in Russian)

    I.A. Rogov, N.K. Zhuravskaya, V.A. Yasyreva, A.P. Roslova, V.N. Pimenskaya, T.P. Perkel and V.V. Kulikova

12. Study of dry cheese whey influence on the food value of minced semi-manufactured meat products (in Russian)

    A.P. Dubinskay, O.N. Kozhevnikova and I.L. Orlynskaya

13. The food and biological value of infant canned meats containing different protein additives (in Russian)

    A.V. Ustinova, M.A. Ivanova, N.M. Yarantseva, K.S. Petrovsky, L.A. Khovayeva and N.A. Afanasyeva

H Electrical stimulation (Fresh meat)

1. Early investigations on the postmortem tenderization of meat by electrical stimulation

   F.E. Deatherage

2. Low voltage electrical stimulation of beef carcasses: Distribution of tenderizing effect in the carcass and relation to changes in sarcomere length

   D. Demeyer and F. Vandenriessche

3. Increase in the efficiency of meat technological treatment produced by electrophysical methods used in a post slaughtering period (in Russian)

   R.S. Zakharov, H. Manger, E.N. Moiseenko and A.P. Yantsenko

4. Optimal systems for rapid processing of beef

   H.R. Cross

5. Effects of electrical stimulation on beef, pork, lamb and goat meat

   G.C. Smith, J.W. Savell, T.R. Dutson, R.L. Hostetler, R.N. Terrell, C.E. Murphy and Z.L. Carpenter

6. Electrical stimulation of beef carcasses in Australia

   P.E. Bouton, F.D. Shaw and P.V. Harris

7. Effect of electrical stimulation and hot boning upon physical changes, cooking time and losses and tenderness of beef roasts

   E.E. Ray, D.M. Stiffler and B.W. Berry

8. The effects of electrical stimulation on retail acceptability and case life of beer

   L.E. Jeremiah and A.H. Martin

I Electrical stimulation (processing)

1. Effects of electrical stimulation, boning temperature, formulation and rate of freezing on sensory, cooking and physical properties of beef patties

   B.W. Berry and D.M. Stiffler

2. Effects of carcass electrical stimulation and hot boning on selected beef muscles

   C.L. Kastner, M.E. Dikeman, K.N. Nagele, M. Lyon, M.C. Hunt and D.H. Kropf

3. Hot deboning beef with or without electrical stimulation

   A.A. Taylor, B.G. Shaw and D.B. MacDougall

4. Hot deboned and traditionally chilled beef as raw material for the production of controlled atmospheres retail packs – Comparison of sensory and microbiological properties

   L. Buchter

5. Electrical stimulation and hot boning of beef carcasses associated with chilling of freezing

   O.O. Corte, G. Cia, V. Picchi, M.L.S.C. Procknor and I. Delazzari

6. Storage stability and tenderness of top round roasts cooked pre- or postrigor following electrical stimulation

   R.L. West, D.L. Langston and J.L. Oblinger

7. Effect of electrical stimulation and hot boning on sensory and physical changes of prerigor cooked beef roasts

   B.W. Berry, E.E. Ray and D.M. Stiffler

J Electrical stimulation (Mechanisms)

1. Bacteria associated with electrically stimulated and hot boned meat

   A.W. Kotula

2. The bacteriological quality of meat from electrically stimulated carcasses

   M. Raccach and R.L. Hendrickson

3. Effect of electrical stimulation on thermal shrinkage temperature of bovine muscle collagen

   M.D. Judge, E.S. Reeves and E.D. Aberle

4. Morphology and calcium uptake of bovine sarcoplasmic reticulum as affected by electrical stimulation and time postmortem

   A.L. Joseph, T.R. Dutson and Z.L. Carpenter

5. Is electrical stimulation efficiency muscle dependent?

   B. Houlier, C. Valin, G. Monin and P. Sale

6. Possible mechanisms by which electrical stimulation improves meat tenderness

   T.R. Dutson, G.C. Smith, J.W. Savell and Z.L. Carpenter

K Electrical stimulation (industry applications)

1. Effects of hot boning and cooking methods upon cooking time and losses and tenderness of roasts from electrically stimulated beef carcasses

   E.E. Ray, D.M. Stiffler and B.W. Berry

2. Industry application of electrical stimulation in the United States

   J.W. Savell, G.C. Smith, T.R. Dutson and Z.L. Carpenter

3. Low voltage electrical stimulation of beef : Influence of pulse types on postmortem pH fall and meat quality

   H. Ruderus

4. The model electrical stimulation unit

   B.W. Holt, A. Cuthbertson and A.J. Gigiel

5. Commercial application of electrical stimulation – Safety and regulatory aspects

   R.W. Anderson

6. Electrical stimulation developments in New Zealand

   B.B. Chrystall and C. Devine

7. Electrical stimulation and post mortem chilling effects on pork quality

   D.D. Crenwelge, R.N. Terrell, T.R. Dutson, G.C. Smith and Z.L. Carpenter

L Meat preparation and processing

1. The present status and future of the development of a general theory of technological processes and equipment of the meat industry (in Russian)

   V.M. Gorbatov and N.M. Mizeretskij

2. Process control in the production of fermented sausages

   R. Skjelkvåle, P.G. Fyhn and T. Hoyem

3. Phospholipid changes during freezing of pork treated by different mechanical and heat procedures

   V. Djordjević, F. Bučar, I. Djujić and N. Radović

4. The effect of pH value and salt and phosphate content on water binding capacity in cooked sausage

   E. Puolanne, M. Ruusunen and M. Matikkala

5. The influence of some spices on the fermentation of a Belgian dry sausage

   F. Vandendriessche, P. Vanderkerkhove and D. Demeyer

6. Effect of processing conditions on microstructure and functional properties of various comminuted meat batters

   A.M Hermansson

7. The influence of raw material autolysis degree and mechanical actions on cured meat products quality (in Russian)

   A.S. Bolshakov, B.G. Boreskov, A.G. Zabashta, L.Yu. Shubina, M.A. Estebesov and M.I. Lontero

8. On the use of meat of different autolysis degree in the canning industry (in Russian)

   A.A. Belousov, E.F. Oreshkin, A.B. Khakimdzhanov and V.I. Roshtchupkin

9. Influence of technological parameters of homogeneous canned food treatment on their structural and mechanical properties (in Russian)

   V.A. Gonotskiy, V.D. Kosoy and S.N. Shevchenko

10. Change of nitrous substances of homogeneous canned food during the process of sterilization (in Russian)

    V.A. Gonotskiy, I.I. Chvanenko, T. Shirnyuk and V.A. Pavlova

11. Optimizing technological processes of meat cold treatment (in Russian)

    I.G. Tschymak, V.I. Shakhnevich and V.P. Onishchenko

12. Investigation of meat cooling and refrigerating in air medium under pressure above the atmosphere (in Russian)

    I.G. Tschymak, P.G. Krasnomovets, A.P. Kotsubinsky and A.K. Babitch

13. The influence of physico-chemical factors upon sausage moulding in case of conduction heating and chilling (in Russian)

    V.M. Gorbatov, E.T. Spirin, V.V. Vagin and A.L. Shtchetnik

14. On the new, advanced sausage technology. Results of laboratory research and analyses (in Russian)

    E.T. Spirin

15. Rational utilisation of the energy of phase transitions as a means of saving energy resources in the meat industry (in Russian)

    G.D. Kontchakov and N.N. Mizeretsky

16. Vacuum application in sausage production at meat thawing, curing and comminution (in Russian)

    N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, E.I. Titov, L.F. Filonenko, I.M. Tambovtsev and V.S. Lysov

17. Modelling of the process of technological smoke generation (in Russian)

    V.I. Kurko, I.V. Kolonistova and N.A. Makarova

18. Modelling and Algorithmization of the process of meat quality control (in Russian)

    Yu.A. Ivashkin, I.I. Protopopov and Yu.G. Konstenko

19. Efficient methods of plotting additive and multiplicative models of physico-chemical characteristics of raw and finished meats on the basis of experimental data (in Russian)

    I.V. Gubanov and V.M. Morozov

20. Heat effect on value changes of meat proteins (in Russian)

    A.L. Adonin

21. Salt taste in meat products with varied salt content (in German)

    G.F. Hammer

22. Heating rate of canned cured PSE and DFD pork

    M. Sukanov, P. Radetić and J. Panin

23. Tracing of changes in volatile monocarbonyls and lipid oxidation products in pork during the manufacture of canned ham

    N. Nestorov, D. Gadzheva, I. Baychev and A. Gateva

24. Accelerated technology of raw dried non-comminuted meats. Ultrastructural changes

    N. Nestorov, P. Velinov and M. Chakurov

25. Bacon, an inhomogeneous product

    EJ.C. Paardekooper, H. Labots and L.R. Freeman

26. Power consumption as parameter for process control in relation to the manufacture of comminuted meat products

    EJ.C. Paardekooper, A.E. Wijlhuizen and P.C. Moerman

27. Deterioration of intermediate moisture meats during storage at tropical temperatures

    Z.A. Obanu

M Nitrite and meat curing

1. Long chain acetals of ascorbic or erythrobic acid as antinitrosamine agents of bacon

   K.R. Barucha, C.K. Cross and L.J. Rubin

2. Effect of nitrosamines, nitrite and secondary amines and tumor development in mice

   A.M. Pearson, S.D. Sleight, D.P. Cornforth and B.T. Akoso

3. Effect of the level of residual nitrite and packaging conditions on colour stability in cooked ham

   R. Goutefongea

4. Effect of nitrate versus nitrite-curing on Staphylococcus aureus

   M. Delényi, K. Incze, H.E. Dolozselek, K.M. Vada, A. Nagy, Gy. Lombai and J. Takács

5. Clostridial growth inhibitors, derived from nitrite

   P.S. van Roon

6. SSP: Meat products with minimal nitrite addition, storable without refrigeration

   L. Leistner, I. Vuković and J. Dresel

7. Effects of pH and heating on reaction of nitrite with cytochrome C

   K. Izumi, R.G. Cassens and M.L. Greaser

8. Nitrosamine analysis and inhibition studies

   M.E. Bailey and A.K. Mandagere

9. Use of nitrite and sorbate for botulism control

   J.N. Sofos, F.F. Busta and C.E. Allen

10. Extension of refrigerated shelf life and inhibition of pathenogenic bacteria in fresh and vacuum packaged poultry by sorbic acid and potassium sorbate

    M.C. Robach

11. Effect of sulfur dioxide on C. botulinum in cooked meat

    R.B. Tompkin, L.N. Christiansen and A.B. Shaparis

N Food microbiology

1. Rapid test for the detection of staphylococcal thermonuclease in fermented sausages

   B.S. Rose, R.W. Johnston, M.E. Harris and W.H. Lee

2. The effect of various gaseous atmospheres on shelf life of fresh meat

   E. Hess, W. Ruosch and C. Breer

3. Use of certain gram-negative bacteria in dry sausage

   E. Petăjă

4. Some observations on the bacterial growth in sliced vacuum packed ham in relation to pH of the product

   P. Zeuthen

5. Penetration of bacteria into meat (in French)

   J. Founard, T. Degas, O. Schmitt and J. Sechet

6. The microbiology of ‘back bacon’ manufactured in nitrate-free brines after storage at 5°C

   J.F. Dempster

7. The effects of an edible calcium pectinate film on beef carcass shrinkage and surface microbial growth

   C.A. Stubbs and D.P. Cornforth

8. Growth of psychrophilic bacteria on lamb carcasses

   E.A. Sauter, J.A. Jacobs and J.F. Parkinson

9. Influence of contamination after cooking of roast beef on microbial growth

   H.W. Ockerman and R. Dowiercial

10. Hygienic aspects in meat production

    S. Mukherji

11. Microbiology of commercial vacuum packaged and hanging beef

    R.W. Johnston, M.E. Harris, A.B. Moran and W.H. Lee

12. The microbiological safety of canned, cured and perishable meat products

    R.W. Johnston and G.W. Krumm

13. The spoilage of vacuum-packaged pork with high ultimate pH.

    P. Hermansen

14. The shelf life of vacuum-packaged fresh meat

    C. Breer, E. Hess and W. Ruosch

15. Dynamics of pesticide degradation as influenced by useful microflora of fermented sausages (Abstracts only)

    A. Spirić, V. Višacki, J. Rašeta and N. Rajković

16. Influence of certain physico-chemical factors on the possibilities of T. spiralis larvae survival in meat products (Abstracts only)

    P. Modić and M. Djordević

17. Leptospirosis. A neglected health hazard in the meat industry

    D.K. Blackmore and L.M. Schollum

18. Effect of lactic acid sprays on beef carcass contamination

    Br. Dezeurre-Wallays and J. Van Hoof

19. Comparative studies on the survivability and activity of frozen and freeze-dried cultures of L. plantarum

    Ya. Yankov, R. Brankova and G. Raikov

20. Microbiological quality of meat products related to raw materials used. III. Cooked products (in French)

    M. Catsaras and D. Grebot

21. Microbiological quality of meat products related to raw materials used. IV. Semi-preserved foods (in French)

    M. Catsaras and D. Grebot

22. Product temperatures in chilled cabinets

    L. Bogh-Sorensen

23. Low temperature lactic acid bacteria for meat fermentation

    M. Raccach

24. Comparative study of sero-positivity in pigs coming from common farms, pigs fatted in protected surroundings and axenical pigs (toxoplasmosis) (in French)

    J.C. Hans