Author: admin

Additional information

A Physiology and Muscle Biology

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

   R.L. Hood and R.F. Thornton

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

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

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

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

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

   S. Rahelić and S. Puač

5. Growth patterns in pigs of different mature body size

   A. Davies and E. Kallweit

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

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

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

   O. Schmitt and B.L. Dumont

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

   G. Monin and P. Gire

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

   P. Gire and G. Monin

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

    A. Marot

11. Investigation of lipid-protein interactions in model systems

    A. Juhász

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

    K. Samejima, M. Ishioroshi and T. Yasui

B Post-mortem biochemistry

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

   P.A. Barton-Gade

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

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

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

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

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

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

5. Reactivity of haematin pigments in processed meats

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

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

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

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

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

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

   O.O. Babloyan and V.M. Gorbatov

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

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

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

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

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

    J. Bousset

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

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

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

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

C Post slaughter technology

1. Stunning research in the Netherlands

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

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

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

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

   D.K. Blackmore and J.C. Newhook

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

   S. Gumpen and K. Fretheim

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

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

6. Hog marketing based on carcass classification

   G.H. Steer

7. Factors bearing on the formation of DFD meat

   E. Puolanne and H. Aalto

8. Quantitative and qualitative characteristics of accelerated processed pork

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

9. Effects of preslaugter fasting on ruminal contents

   D.K. Blackmore and G.V. Peterson

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

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

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

    A. Marot

D Analytical techniques

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

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

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

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

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

   A.T. Rantsios and P.B. Papavasileiou

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

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

5. Identification of animal fat species

   R. Verbeke and H. De Brabander

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

   J.P. Vansteenkiste and J. van Hoof

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

   W.E. Townsend and S.E. Mescher

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

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

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

   G. Selmeci, F. Cseh and L. Nové

10. Modified measures of meat tenderness (Abstracts only)

    M.A. Tahir

E Food irradiation

1. Food irradiation in the United States

   A. Brynjolfsson

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

   P.S. Elias

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

   F.E. Chapple, III and A. Scheidt

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

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

5. Radurization and radicidation of meat in South Africa

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

6. First commercial irradiation of foods in the United States

   M.A. Welt

7. World-wide utilization of food irradiation

   J.G. van Kooij

8. Technology of irradiation preserved meats

   E. Wierbicki

9. Irradiated bacon without and with reduced addition of nitrite

   E. Wierbicki and F. Heiligman

10. Development of restructured, irradiated lamb products

    G.W. Shults and E. Wierbicki

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

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

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

    S.Yu. Gelfand and N.F. Nomerotskaya

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

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

14. A prototype seafood irradiator

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

15. Changes in meat pigment as a result of raddappertization

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

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

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

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

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

18. Chemiclearance: Principle and application to irradiated meats

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

19. Nitrosamines in irradiated bacon

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

20. Mutagenicity studies with irradiated meats

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

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

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

22. Radurization of poultry meat

    W. Fiszer, J. Zabielski and J. Mróz

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

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

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

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

F Animal composition

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

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

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

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

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

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

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

   R. Boccard, C. Valin and B. Bonaiti

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

   K. Entzmann, J. Hint and E. Karmas

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

   E.K. Prost

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

   J.R. Romans and R.K. Erikson

8. Assessment of pig carcasses by means of MFA-Recorder

   I. Hansson

9. Qualitative characteristics of meat in lambs born from ewes subjected to hormonal synchronization of oestrus

   E. Consentino, A. Girolami, A. Pelosi and D. Matassino

10. Investigation of influence of animal origin fodder additions on meat quality (in Russian)

    I.M. Avyasov and N.F. Pankov

11. Anatomic-topographic characteristics and some quality properties of neck muscles obtained by industrial way of pork carcass cutting (in German)

    V. Aničić

12. Intramuscular collagen content and solubility, their relationship to tenderness and alteration by postmortem aging

    L.E. Jeremiah and A.H. Martin

13. Skatole – Another contributor to boar taint

    K. Lundström, K.E. Hansson, S. Fjelkner-Modig and J. Persson

14. Quality prospects of the pig production in Europe

    W. Sybesma

15. Relationship between volatile compounds in fat from forage and grain-fed beef and sensory characteristics of steaks and roasts

    H.B. Hedricks, M.E. Bailey, H.P. Dupuy and M.G. Legendre

16. The use of television inspection for the assessment of the visual lean percentage in meat and for the assessment of yield in carcass beef (Abstracts only)

    B.M. Hopkins

17. Исследование желатина из коллагена свиной шкуры методо гель-хроматографии

    D.P. Radkevich G.A. Mikryukova Ye.Ye. Braudo and I.T.P. Lashi

G Composition of meat products

1. Species differences in proteins of abattoir offal

   N.F.S. Gault, R.A. Lawrie

2. The use of soy protein isolate in emulsified meat products. Research into maintenance of traditional qualities (in Russian)

   R.M. Salavatulina and G.L. Solntseva

3. Functional characteristics of soluble soy protein concentrate in meat systems

   S.L. Moore, H.S. Yang and W.C. Yackel

4. On the fatty acid composition of some meat products

   G.F. Hammer

5. Nutritional and quality marking of meat products

   B. Krol, P.C. Moerman and A. Wassenberg

6. Nutritive value of intermediate moisture meats stored at tropical temperatures

   Z.A. Obanu

7. The biological value of cooked sausages as effected with animal and plant proteins (in Russian)

   A.F. Savtchenko, R.M. Salavatulina, B.P. Sukhanov and A.D. Ignatyev

8. Nutritive and biological value of the poultry meat products for children (in Russian)

   M.M. Korotaeva, V.A. Gonotskiy, V.S. Krajnya, N.V. Peretolchin, M.J. Brents, P.P. Levyant and S.P. Terechin

9. Possibilities of manufacturing artificially structured protein products based on blood plasma and prospectives for their utilization in the meat industry (Abstracts only)

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

10. Method for decoloured blood production (Abstracts only)

    G.K. Babanov and I.F. Osadchaya (Abstracts only)

11. The use of milk coprecipitate and soy isolate in combination meat products (in Russian)

    I.A. Rogov, N.K. Zhuravskaya, V.A. Yasyreva, A.P. Roslova, V.N. Pimenskaya, T.P. Perkel and V.V. Kulikova

12. Study of dry cheese whey influence on the food value of minced semi-manufactured meat products (in Russian)

    A.P. Dubinskay, O.N. Kozhevnikova and I.L. Orlynskaya

13. The food and biological value of infant canned meats containing different protein additives (in Russian)

    A.V. Ustinova, M.A. Ivanova, N.M. Yarantseva, K.S. Petrovsky, L.A. Khovayeva and N.A. Afanasyeva

H Electrical stimulation (Fresh meat)

1. Early investigations on the postmortem tenderization of meat by electrical stimulation

   F.E. Deatherage

2. Low voltage electrical stimulation of beef carcasses: Distribution of tenderizing effect in the carcass and relation to changes in sarcomere length

   D. Demeyer and F. Vandenriessche

3. Increase in the efficiency of meat technological treatment produced by electrophysical methods used in a post slaughtering period (in Russian)

   R.S. Zakharov, H. Manger, E.N. Moiseenko and A.P. Yantsenko

4. Optimal systems for rapid processing of beef

   H.R. Cross

5. Effects of electrical stimulation on beef, pork, lamb and goat meat

   G.C. Smith, J.W. Savell, T.R. Dutson, R.L. Hostetler, R.N. Terrell, C.E. Murphy and Z.L. Carpenter

6. Electrical stimulation of beef carcasses in Australia

   P.E. Bouton, F.D. Shaw and P.V. Harris

7. Effect of electrical stimulation and hot boning upon physical changes, cooking time and losses and tenderness of beef roasts

   E.E. Ray, D.M. Stiffler and B.W. Berry

8. The effects of electrical stimulation on retail acceptability and case life of beer

   L.E. Jeremiah and A.H. Martin

I Electrical stimulation (processing)

1. Effects of electrical stimulation, boning temperature, formulation and rate of freezing on sensory, cooking and physical properties of beef patties

   B.W. Berry and D.M. Stiffler

2. Effects of carcass electrical stimulation and hot boning on selected beef muscles

   C.L. Kastner, M.E. Dikeman, K.N. Nagele, M. Lyon, M.C. Hunt and D.H. Kropf

3. Hot deboning beef with or without electrical stimulation

   A.A. Taylor, B.G. Shaw and D.B. MacDougall

4. Hot deboned and traditionally chilled beef as raw material for the production of controlled atmospheres retail packs – Comparison of sensory and microbiological properties

   L. Buchter

5. Electrical stimulation and hot boning of beef carcasses associated with chilling of freezing

   O.O. Corte, G. Cia, V. Picchi, M.L.S.C. Procknor and I. Delazzari

6. Storage stability and tenderness of top round roasts cooked pre- or postrigor following electrical stimulation

   R.L. West, D.L. Langston and J.L. Oblinger

7. Effect of electrical stimulation and hot boning on sensory and physical changes of prerigor cooked beef roasts

   B.W. Berry, E.E. Ray and D.M. Stiffler

J Electrical stimulation (Mechanisms)

1. Bacteria associated with electrically stimulated and hot boned meat

   A.W. Kotula

2. The bacteriological quality of meat from electrically stimulated carcasses

   M. Raccach and R.L. Hendrickson

3. Effect of electrical stimulation on thermal shrinkage temperature of bovine muscle collagen

   M.D. Judge, E.S. Reeves and E.D. Aberle

4. Morphology and calcium uptake of bovine sarcoplasmic reticulum as affected by electrical stimulation and time postmortem

   A.L. Joseph, T.R. Dutson and Z.L. Carpenter

5. Is electrical stimulation efficiency muscle dependent?

   B. Houlier, C. Valin, G. Monin and P. Sale

6. Possible mechanisms by which electrical stimulation improves meat tenderness

   T.R. Dutson, G.C. Smith, J.W. Savell and Z.L. Carpenter

K Electrical stimulation (industry applications)

1. Effects of hot boning and cooking methods upon cooking time and losses and tenderness of roasts from electrically stimulated beef carcasses

   E.E. Ray, D.M. Stiffler and B.W. Berry

2. Industry application of electrical stimulation in the United States

   J.W. Savell, G.C. Smith, T.R. Dutson and Z.L. Carpenter

3. Low voltage electrical stimulation of beef : Influence of pulse types on postmortem pH fall and meat quality

   H. Ruderus

4. The model electrical stimulation unit

   B.W. Holt, A. Cuthbertson and A.J. Gigiel

5. Commercial application of electrical stimulation – Safety and regulatory aspects

   R.W. Anderson

6. Electrical stimulation developments in New Zealand

   B.B. Chrystall and C. Devine

7. Electrical stimulation and post mortem chilling effects on pork quality

   D.D. Crenwelge, R.N. Terrell, T.R. Dutson, G.C. Smith and Z.L. Carpenter

L Meat preparation and processing

1. The present status and future of the development of a general theory of technological processes and equipment of the meat industry (in Russian)

   V.M. Gorbatov and N.M. Mizeretskij

2. Process control in the production of fermented sausages

   R. Skjelkvåle, P.G. Fyhn and T. Hoyem

3. Phospholipid changes during freezing of pork treated by different mechanical and heat procedures

   V. Djordjević, F. Bučar, I. Djujić and N. Radović

4. The effect of pH value and salt and phosphate content on water binding capacity in cooked sausage

   E. Puolanne, M. Ruusunen and M. Matikkala

5. The influence of some spices on the fermentation of a Belgian dry sausage

   F. Vandendriessche, P. Vanderkerkhove and D. Demeyer

6. Effect of processing conditions on microstructure and functional properties of various comminuted meat batters

   A.M Hermansson

7. The influence of raw material autolysis degree and mechanical actions on cured meat products quality (in Russian)

   A.S. Bolshakov, B.G. Boreskov, A.G. Zabashta, L.Yu. Shubina, M.A. Estebesov and M.I. Lontero

8. On the use of meat of different autolysis degree in the canning industry (in Russian)

   A.A. Belousov, E.F. Oreshkin, A.B. Khakimdzhanov and V.I. Roshtchupkin

9. Influence of technological parameters of homogeneous canned food treatment on their structural and mechanical properties (in Russian)

   V.A. Gonotskiy, V.D. Kosoy and S.N. Shevchenko

10. Change of nitrous substances of homogeneous canned food during the process of sterilization (in Russian)

    V.A. Gonotskiy, I.I. Chvanenko, T. Shirnyuk and V.A. Pavlova

11. Optimizing technological processes of meat cold treatment (in Russian)

    I.G. Tschymak, V.I. Shakhnevich and V.P. Onishchenko

12. Investigation of meat cooling and refrigerating in air medium under pressure above the atmosphere (in Russian)

    I.G. Tschymak, P.G. Krasnomovets, A.P. Kotsubinsky and A.K. Babitch

13. The influence of physico-chemical factors upon sausage moulding in case of conduction heating and chilling (in Russian)

    V.M. Gorbatov, E.T. Spirin, V.V. Vagin and A.L. Shtchetnik

14. On the new, advanced sausage technology. Results of laboratory research and analyses (in Russian)

    E.T. Spirin

15. Rational utilisation of the energy of phase transitions as a means of saving energy resources in the meat industry (in Russian)

    G.D. Kontchakov and N.N. Mizeretsky

16. Vacuum application in sausage production at meat thawing, curing and comminution (in Russian)

    N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, E.I. Titov, L.F. Filonenko, I.M. Tambovtsev and V.S. Lysov

17. Modelling of the process of technological smoke generation (in Russian)

    V.I. Kurko, I.V. Kolonistova and N.A. Makarova

18. Modelling and Algorithmization of the process of meat quality control (in Russian)

    Yu.A. Ivashkin, I.I. Protopopov and Yu.G. Konstenko

19. Efficient methods of plotting additive and multiplicative models of physico-chemical characteristics of raw and finished meats on the basis of experimental data (in Russian)

    I.V. Gubanov and V.M. Morozov

20. Heat effect on value changes of meat proteins (in Russian)

    A.L. Adonin

21. Salt taste in meat products with varied salt content (in German)

    G.F. Hammer

22. Heating rate of canned cured PSE and DFD pork

    M. Sukanov, P. Radetić and J. Panin

23. Tracing of changes in volatile monocarbonyls and lipid oxidation products in pork during the manufacture of canned ham

    N. Nestorov, D. Gadzheva, I. Baychev and A. Gateva

24. Accelerated technology of raw dried non-comminuted meats. Ultrastructural changes

    N. Nestorov, P. Velinov and M. Chakurov

25. Bacon, an inhomogeneous product

    EJ.C. Paardekooper, H. Labots and L.R. Freeman

26. Power consumption as parameter for process control in relation to the manufacture of comminuted meat products

    EJ.C. Paardekooper, A.E. Wijlhuizen and P.C. Moerman

27. Deterioration of intermediate moisture meats during storage at tropical temperatures

    Z.A. Obanu

M Nitrite and meat curing

1. Long chain acetals of ascorbic or erythrobic acid as antinitrosamine agents of bacon

   K.R. Barucha, C.K. Cross and L.J. Rubin

2. Effect of nitrosamines, nitrite and secondary amines and tumor development in mice

   A.M. Pearson, S.D. Sleight, D.P. Cornforth and B.T. Akoso

3. Effect of the level of residual nitrite and packaging conditions on colour stability in cooked ham

   R. Goutefongea

4. Effect of nitrate versus nitrite-curing on Staphylococcus aureus

   M. Delényi, K. Incze, H.E. Dolozselek, K.M. Vada, A. Nagy, Gy. Lombai and J. Takács

5. Clostridial growth inhibitors, derived from nitrite

   P.S. van Roon

6. SSP: Meat products with minimal nitrite addition, storable without refrigeration

   L. Leistner, I. Vuković and J. Dresel

7. Effects of pH and heating on reaction of nitrite with cytochrome C

   K. Izumi, R.G. Cassens and M.L. Greaser

8. Nitrosamine analysis and inhibition studies

   M.E. Bailey and A.K. Mandagere

9. Use of nitrite and sorbate for botulism control

   J.N. Sofos, F.F. Busta and C.E. Allen

10. Extension of refrigerated shelf life and inhibition of pathenogenic bacteria in fresh and vacuum packaged poultry by sorbic acid and potassium sorbate

    M.C. Robach

11. Effect of sulfur dioxide on C. botulinum in cooked meat

    R.B. Tompkin, L.N. Christiansen and A.B. Shaparis

N Food microbiology

1. Rapid test for the detection of staphylococcal thermonuclease in fermented sausages

   B.S. Rose, R.W. Johnston, M.E. Harris and W.H. Lee

2. The effect of various gaseous atmospheres on shelf life of fresh meat

   E. Hess, W. Ruosch and C. Breer

3. Use of certain gram-negative bacteria in dry sausage

   E. Petăjă

4. Some observations on the bacterial growth in sliced vacuum packed ham in relation to pH of the product

   P. Zeuthen

5. Penetration of bacteria into meat (in French)

   J. Founard, T. Degas, O. Schmitt and J. Sechet

6. The microbiology of ‘back bacon’ manufactured in nitrate-free brines after storage at 5°C

   J.F. Dempster

7. The effects of an edible calcium pectinate film on beef carcass shrinkage and surface microbial growth

   C.A. Stubbs and D.P. Cornforth

8. Growth of psychrophilic bacteria on lamb carcasses

   E.A. Sauter, J.A. Jacobs and J.F. Parkinson

9. Influence of contamination after cooking of roast beef on microbial growth

   H.W. Ockerman and R. Dowiercial

10. Hygienic aspects in meat production

    S. Mukherji

11. Microbiology of commercial vacuum packaged and hanging beef

    R.W. Johnston, M.E. Harris, A.B. Moran and W.H. Lee

12. The microbiological safety of canned, cured and perishable meat products

    R.W. Johnston and G.W. Krumm

13. The spoilage of vacuum-packaged pork with high ultimate pH.

    P. Hermansen

14. The shelf life of vacuum-packaged fresh meat

    C. Breer, E. Hess and W. Ruosch

15. Dynamics of pesticide degradation as influenced by useful microflora of fermented sausages (Abstracts only)

    A. Spirić, V. Višacki, J. Rašeta and N. Rajković

16. Influence of certain physico-chemical factors on the possibilities of T. spiralis larvae survival in meat products (Abstracts only)

    P. Modić and M. Djordević

17. Leptospirosis. A neglected health hazard in the meat industry

    D.K. Blackmore and L.M. Schollum

18. Effect of lactic acid sprays on beef carcass contamination

    Br. Dezeurre-Wallays and J. Van Hoof

19. Comparative studies on the survivability and activity of frozen and freeze-dried cultures of L. plantarum

    Ya. Yankov, R. Brankova and G. Raikov

20. Microbiological quality of meat products related to raw materials used. III. Cooked products (in French)

    M. Catsaras and D. Grebot

21. Microbiological quality of meat products related to raw materials used. IV. Semi-preserved foods (in French)

    M. Catsaras and D. Grebot

22. Product temperatures in chilled cabinets

    L. Bogh-Sorensen

23. Low temperature lactic acid bacteria for meat fermentation

    M. Raccach

24. Comparative study of sero-positivity in pigs coming from common farms, pigs fatted in protected surroundings and axenical pigs (toxoplasmosis) (in French)

    J.C. Hans

Additional information

1. Animal breeding and transport of slaughter animal

1. An evaluation of feeding liquid sugar to pigs lairaged overnight before slaughter

   G.A. Gardner and T.J. Cooper

2. The reduction of dark cutting beef incidence through administration of molasses solution to young bulls before slaughter

   H. Wichlach, E. Grzeskowiak and K. Krzywicki

3. Electrocardiographic investigations on pigs for slaughter during lorry transport (in German)

   E. Scharner, G. Schiefer, M. Prell and E. Luhn

4. Quality of the meat from bulls fed additionally with pigs excrements

   A. Mikulík, M. Dobeš and M. Vávrová

5. Study of adrenal system activity and feather retaining of turkeys during transportation (in Russian)

   E.G. Shumkov, N.P. Gorbataja and R.A. Daulbaleva

6. A comparison of meat quality parameters in two breeds of cattle

   P.G. van der Wal, B.J. Tinbergen and P.L. Bergstrom

7. A comparative estimation of the carcass quality of cross-bed pigs (in Russian)

   Yu.V. Tatoulov, N.I. Kouritsyn and I.P. Nemtchinova

8. Several experiences of investigation with drug residues on groups of pigs and broiler chickens bred by large scale farming

   F.P. Mailáth, J. Sohár, I. Léder and V. Cieleszky

9. The stress ante-mortem in slaughtering animals and the probable abnormal meat composition before certain biochemical mediators (in French)

   A..A. Dias Correira and J.C. Farraia Da Graҫa

10. Influence of pigs’ age on carcass yield (in German)

    E. Otto and G. Klatt

11. Relationships between technological incidence of meat quality and some neurohumoral reactions caused by preslaughtering stresses in bulls and cows (in German)

    J. Jedlička, J. Mojto, J. Vančišin, O. Palanská and Š.- Páleník

2. Slaughter technology and hygiene in the abattoir and meat plant

1. Carbon dioxide stunning of broilers (in Russian)

   I. Bogdanov, T.S. Bogdanova and S. Mitkov

2. Investigation of low voltage stimulated beef carcasses

   H. Nilsson, H. Rudérus and S. Fabiansson

3. Optimum conditions for low voltage electrical stimulation of beef carcasses

   S. Fabiansson, G. Jonsson and H. Rudérus

4. The effect of physiological and technological factors upon the quality and yield of biologically active substances during slaughter animals processing (in Russian)

   L.L. Bortkevitch, L.B. Polonskaya, F.N. Giller-Rozhanskaya, T.N. Orlova, R.V. Ilyukhina, E. Yu. Koulikova and V.N. Tsygankova

3. Grading of slaughter animal

1. Differences in meat quality and carcass composition of Friesian and beef breed x Friesian cattle

   J.P. Chadwick, A. Cuthbertson and E. Dransfield

2. The use of commercially low valued pieces of lamb carcasses (in French)

   A. Moral, E. Garcia-Matamoros, M. Tejada and S. Jimenez Perez

3. The determination of conformation index of ham (in French)

   B.L. Dumont, O. Schmitt, J. Lefebvre and T. Boulleau

4. Occurrence of the exudative (PSE) meat alteration at some inland swine races (in German)

   Á. Kellner, I. Sándor and J. Takács

5. Determination of muscle flesh characteristics of brawns which are subjectively and objectively recordable (in German)

   G. Theloe, E. Scharner, S. Braband and H. Schulz

6. Comparative carcass composition in Simmental cross bred steers from large beef breeds (in Russian)

   S.S. Goutkin

7. The use of non-carcass parts to estimate beef carcass composition

   E.R. Johnson

8. Quality properties of meat derived from broilers of different age

   G. Kralik, A. Petricevic, B. Sabljic and D. Tomic

9. Possibilities on early information on pork quality by means of muscle biopsy (in German)

   H. Pfeiffer, H. Hennebach, G.V. Lengerken and V. Albrecht

10. Qualitative characteristics of meat in water buffalo and bovine carcasses slaughtered at 28 weeks

    A. Bordi, E. Consentino, A. Girolami and D. Matassino

4. Post mortem biochemistry and histology of meat

1. The application of modern statistical methods to studies on the cause and effect interrelations between biochemical regulatory systems and meat quality (Abstract only)

   V. Albrecht, V. Erhardt, H. Przybilski and G.V. Lengerken

2. The influence of duration of transport and shrink period on the post mortal glycogenolysis in you bulls (in German)

   K. Fischer and C.H. Augustini

3. Effect of pH and temperature on the extractability of myofibrillar proteins

   A. Nagy-Németh and M. Vada-Kovács

4. Inorganic salts and the functional properties of fresh and frozen muscle proteins

   I. Kołodziejska and Z.E. Sikorski

5. Influences of cooling and freezing on the biochemical, physical and sensory criteria of the meat quality of broiler (in German)

   M. Ristić, J. Kijowski and L. Schön

6. Some characteristics of three greatest muscles in pig ham

   S. Rahelić, D. Manojlović and Z. Vičevic

7. Enzymatic processes at the ripening of raw sausages with special regard to the transaminase system GOT and GPT

   Gy. Gantner, V. Mihályi-Kengyel and L. Körmendy

8. Analysis of some bioactive components of pig’s blood

   E. Berndorfer-Kraszner and R. Lásztity

9. Histochemical structure of longissimus and semitendinosus muscle and meat quality of the bulls with muscular hypertrophy

   D. Klowsowska, B. Klowsoski and J. Rozyczka

10. Distribution of giant fibres in muscles of meat animals (in French)

    O. Schmitt and B.L. Dumont

11. Phospholipid changes during cooling of pork treated by different mechanical and heat procedures

    V. Djordjević, R. Tadić, F. Bučar and I. Djujić

12. Effect of temperature stress on the levels of glycogen in muscles and c3,5-AMP in the muscles and adipose tissue of hens

    A. Faltas, F. Stanchev, N. Nesterov

13. Extraction of sarcoplasmic nitrogen- Influence of the buffer (in French)

    J. Bousset

14. The effect of post-mortem changes in meat upon its processing characteristics (in Russian)

    Yu.V. Tatoulov, N.I. Kouritsyn, T.N. Mittelstein and R.V. Volodtchenko

15. The activity of some membranes as a marker of membrane injury upon the freezing of isolated mitochondria (in German)

    N. Ivanov, N. Nesterov, Y.A. Profirov, L. Tsonev, TS. Tsvetkov and R. Voynova

5. Analysis of flavour, sensory features and biological value, residues in meat and meat products

1. Effects of ”ante-mortem” treatments with intraperitoneal injections of calcium gluconate and magnesium sulphate on tenderness of frozen lamb (in French)

   E. Garcia-Matamoros, A. Moral, F.J. Jimenez-Colmenero and F. Sanz

2. A new method for detecting ammonia in the Kjeldahl’s protein analysis

   F. Kulcsár, L. Gáspár and M. Csont

3. A simplified method for the determination of volatile n-nitrosamines (Abstract only)

   M. Obiedzinski

4. Electric conductivity of meat as an objective substance characteristic for process control

   H. Sielaff and K.H. Höft

5. Shelf life of vacuum packed sliced bacon (in German)

   F. Havas and J. Takács

6. Influence of packaging on acceptability of Frankfurters

   H.W. Ockerman and V.R. Cahill

7. Quality control at high heated beef cans

   H.O. Gϋnther

8. Use of a multi-residue method in the regulatory control on the use of anabolics

   R. Verbeke

9. An attempt to estimate the level of substitution in meat tissue by texturized soy protein preparate in model comminuted sausage based on quantitative determination of the fiber

   Z. Duda, J. Mielnik and M. Stec

10. Relationships between fat content, connective tissue and objective tenderness measurement in porcine longissimus dorsi

    E. Kirkegaard, A.J. Møller and J. Wismer-Pedersen

11. A rapid method for determining total phosphor content of meat products

    F. Kulcsár,I. Pleskonics and M. Csont

12. Determination of chloride in meat products

    O. Venegas and G. Andujar

13. The influence of corn syrup solids and dextrose on the organoleptic qualities of canned, pasteurized hams

    P. Zeuthen

14. Use of a penetrometer to determine firmness of emulsion-type sausages

    L. Andersen and K.E. Hansson

15. Investigation of the nutritive value of dry sausage

    F. Békés, A. Zsigmond and Á. Juhász

16. Studies on the contents of microelements in the meat produced in different regions in Bulgaria

    N. Nesterov, P. Grabashanski, L. Nedkova and A. Donchev

17. Determination of ash content in meat products

    D. Perez and G. Andujar

18. Evaluation of the results of objective colour measurement of meat and meat products in CIELAV colorimetric system (in German)

    T. Huszka and M. Fekete

19. The digestibility (in vitro) of the muscle proteins of pork products as effected with processing (in Russian)

    V.T. Kolesnikova

20. The chemical analysis and sensory evaluation of the quality of cooked- smoked and dry sausages (in Russian)

    G.L. Solntseva, A.A. Sobyanina and O.V. Khrapounkova

21. Proteins an white and red muscle compared by differential scanning colorimetry (DSC)

    E. Starbursvik, H. Martens

22. A study into the quality characteristics of chopped ready-to-cook meats containing milk coprecipitates (in Russian)

    N.K. Zhouravskaya, V.V. Koulikova and N.K. Rostrosa

23. A study into the quality of chilled natural ready-to-cook pork meats during vacuum storage (in Russian)

    L.D. Vasilyeva, G.A. Balandina and L.F. Kanyikina

24. Experiments for the determination of the optimal extraneous water content of meat emulsions (in German)

    Z. Rédey, L. Körmendy and M. Vada-Kovács

25. New possibility for protein-determination in meat products-manual and automatic (in German)

    G. Selmeci

26. Detection of milk and soya proteins in meat products

    A. Válas-Gellei

27. Singular and combined methods for increasing the tenderness of beef

    G.C. Smith, Z.L. Carpenter, T.R. Dutson and R.L. Hostetler

6 Technology of meat products

1. Education and research in the field of meat technology in Portugal (in French)

   A.M. Rodrigues Riberio

2. The influence of pressure on the rheological properties of sausage meat having different water and fat contents (in Russian)

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

3. A penetrometer to evaluate sausage meat quality (in Russian)

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

4. A study into the effect of physical and technological factors upon moulded sausage processing (in Russian)

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

5. The influence of collagen on the rheological properties of meat homogenates

   M. Sadowska, Z.E. Sikorski and M. Dobosz

6. Structure-mechanical properties of the farce of fresh raw sausage and technologically caused changes (in German)

   I. Kiessling and H.-J. Raeuber

7. Comminuted meat products: Potential problems arising from protein-lipid interactions

   K. Fretheim and S.A. Gumpen

8. The decomposition of starch in the preparation of cooked sausage (ring bologna) in Finland

   M. Honkavaara and M. Pohja

9. Occurrence of toxicogenic penicillia in meat products (in German)

   L. Leistner and Ch. Eckardt

10. Studies into the biological value of semi dry sausages produced with bacterial starter cultures (in Russian)

    A.A. Sokolov, V.V. Khorolsky, N.N. Tsvetkova and L.A. Grushetskaya

11. Investigation of the microstructure of cooked sausages containing pork of beef fatty tissues

    M.B. Marinkov

12. Microscopical observations during heating of meat protein fractions and emulsifications stabilized by these

    J. Schut, F.M.W. Visser and F. Brouwer

13. Technological and histochemical methods for the determination of protein fat emulsions stability in meat products

    N. Tyutyundzhiev, P. Velinov and Z. Tsaneva

14. Investigations of the connection between the qualities of the mass and the finished product of the Bologna type sausage on the basis of some physical-mechanical characteristics (in Russian)

    R. Csépány. S.Simon, K. Kabók and T. Huszka

15. The influence of meat tissue substitutions in scalded sausages by textured soy protein product on the amount of crude protein and the level of amino acids in final product

    J. Mielnik, Z. Duda and M. Ossowski

16. On the water-binding capacity of the ingredients of cooked sausage

    E. Puolanne and M. Ruusunen

17. Meat comminution process and cooked sausage quality as influenced by the residual environmental pressure (in Russian)

    N.K. Chouravskaya, V.E. Ivashov, E.I. Titov, V.S. Lysov and V.P. Chumakov

18. A study into the influence of added milk coprecipitate on sausage meat properties and cooked sausage quality (in Russian)

    I.A. Rogov, A.P. Roslova, S. Alhuvage, V.A. Yasyreva and T.G. Deniskina

19. A study into the aging properties of soft dry sausages prepared with starter cultures and a liquid smoke (in Russian)

    V.V. Krylova, M.M. Mikhailova, N.D. Likhonosova, V.Y. Belova, G.I. Solodovnikova and T.G. Tchistyakova

20. Degradation of organochlorine pesticides as influenced by micrococci isolated from fermented sausages

    M. Perić, J. Rašeta, V. Višacki, A. Spirić

7 Heat treatment of meat and meat products (Drying, smoking, cooling, freezing, thawing)

1. Histological changes of bovine M. longissimus dorsi frozen at various temperatures (-10°, -22°, -33° and -78°C)

   A.-H. Gawwad and S. Rahelic

2. Influence of freezing and chilled state storage on the technological properties of minced meat

   M. Lalov and St. Dantchev

3. Influence of re-freezing and storage on the technological properties of meat. I. Change of structural and mechanical properties of veal

   St. Dantchev and M. Lalov

4. Influence of re-freezing and storage on the technological properties of meat. II. Changes of the hydrophile properties of veal

   M. Lalov and St. Dantchev

5. Comparison of the shelf life of raw and cooked meat products (in German)

   F. Wirth

6. Effect of heat treatment on protein quality and sensory changes in canned food

   B. Eskeland, M. Martens and H. Russwurm

7. Influence of storage time and temperature on some of the constituents determining the nutritive value of sterilized ready-to-eat meat meals (in German)

   B.M. Rogowski

8. Variation of quality traits during storage at low temperatures (freezing and cooling)

   M. Vada, K. Pusztai, Z. Rédey and Á. Lenyel

9. Validity tests of the methods used for the investigation of air-tightness of semi solid containers

   A. Oluski and I. Vujkovic

10. Thermoresistance parameter of African swine fever virus (in French)

    R.S. Melo and J.D. Vigario

11. Influence of pH value on the heating rate of muscle substrates (in German)

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

12. Studies on the growth of micrococci and lactobacilli with reference to their survivability upon freeze drying

    Y. Yankov and R. Brankova

13. Studies on vitamin contents upon the introduction of modern lines for the manufacture of sterilized meat and liver pastes

    A. Daskalova, E. Tsvetkova and L. Nedkova

14. The scientific principles of working out the operating conditions of the cooking smoking, drying of sausages and sausage production (in Russian)

    A.V. Lykova, I.A. Rogov, V.G. Vereshchagin, G.M. Slepykh and V.N. Oblevina

15. The estimation of drying optimization and thermodynamic efficiency of drying installations (in Russian)

    A.V. Lykova, V.G. Vereshchagin, G.M. Slepykh and A.A. Vinitskay

16. The temperature field calculation of the thin layer coagulator of raw material (in Russian)

    A.M. Brazhnikov, V.A. Kaprychev, B.P. Filipenko and N.S. Nikolaev

17. The effect of some technological factors on the process time and the qualities of vacuum thawed meat (in Russian)

    N.K. Zhouravskaya, V.E. Ivashov, A.I. Minayev, I.M. Tambovtsev, L.F. Filonenko and N.P. Yanoushkin

18. A study in to the effect of meat freezing with pre-pressing (in Russian)

    V.M. Gorbatov, V.I. Khromov, A.A. Belousov and V.I. Plotnikov

19. Changes in molecular dynamic properties of meat cold stored under various conditions (in Russian)

    S.A. Evelyev, I.R. Skomorovskaya and V.M. Tchernisov

20. Effect of subcooling on meat quality (in Russian)

    N.A. Golovkin and L.A. Korzhemanova

21. Relationship between the method of carcass treatment and qualitative characteristics of poultry meat during storage (Abstracts only)

    S.A. Loubyanetsky, E.A. Rassadkina and R.A. Shviryova

22. The study of qualitative poultry meat changes under cryogenic freezing (in Russian)

    K.P. Venger, E.I. Kaukhcheshvili, N.P. Mazurenko, V.I. Khlebnikov and L.A. Abramova

23. Tenderization of beef with the help of electrical current (in Russian)

    V.N. Zaitsev and L.V. Kulikovskaya

24. Effect of chilling conditions on physico-chemical indices of beef (in Russian)

    N.A. Golovkin, V.V. Yevelyeva and L.S. Kraynova

25. Investigation into the process of cooked sausages chilling in hydroaerosol medium (in Russian)

    O.N. Kurako and V.V. Anoufriev

26. IR-heating under gauge pressures as a method of intensifying the process of ready-to-cook meats (in Russian)

    I.A. Rogov, N.F. Nomerotskaya and S. Y. Gelfand

27. Heat processing of canned sausages in natural casings with practical sterility (in German)

    M. Eisner

8 Curing of meat

1. Investigation into the factors influencing the oxidative changes in pigment of cooked cured meat products

   J. Farkas, É, Andrássy and K. Incze

2. The use of irradiation to reduce or eliminate nitrite in cured meats

   E. Wierbicki and A. Brynjolfsson

3. Study of occurrence in the permeability of plastic wrappers on the growth of microflora in cured meat products: growth of sulphite reducing Clostridia (in French)

   C.H. Huynh and A. Frouin

4. Volatile monocarbonyl compounds in hams manufactured by different technologies, at the final stage of ageing

   D. Gadzheva, N. Nesterov and I. Baychev

5. Reactions of nitrite in meat

   T. Ito, R.G. Cassens and M.L. Greaser

6. The influence of curing and heat treatment on volatile carbonyls content and the quality of cured meats (in Russian)

   A.S. Bolshakov, V.V. Dkagina, I.V. Grigoryeva, A.G. Zabashta and M.A. Estebesov

7. The sulphur-bearing compounds and cured meats quality as effected with curing and heating (in Russian)

   A.S. Bolshakov, A.A. Vorontsov, I.Y. Grigoryeva, and A.G. Labashta

8. The microstructure of fresh hot pork muscle during curing with the application of mechanical treatment (in Russian)

   A.A. Belousov, V.I. Roshtchoupkin, A.S. Bolshakov and A.V. Zabashta

9 Animal fats and their processing

1. Investigation of the pork adipose tissue’s autoxidation

   A. Juhász

2. Investigation into the phospholipids of porcine adipose tissue

   I. Schmied, F. Békés and R. Lásztity

3. An alternative method for the detection of pork fat adulteration with beef tallow

   R. Verbeke and H.F. De Brabander

4. Changes in bone fat in stored dry feeding mixes (in Russian)

   V.M. Gorbatov, M.L. Faivishevsky and L.A. Podsoblyayeva

5. Studies into the changes of the bone fat condition under different processing temperatures (in Russian)

   G.E. Limonov, A.I. Snitsar and I.I. Mamedov

10. Processing of edible by-products

1. Utilization of by products for human consumption (in Russian)

   V. Duschanek Herczeg

2. New production technology of fodder protein concentrate from keratin containing raw material hydrolyzed by urea (in Russian)

   N.Ostapets

3. Effect of parameters of heat treatment on nitrite compound changes in meat raw when fodder meal is produced (in Russian)

   A.A. Sokolov

4. A new composition for tanning a protein sausage casing (in Russian)

   O.A. Popernatsky, P.I. Tchetchotkin, N.R. Don, O.O. Babloyan and V.M. Gorbatov

5. A procedure for raw material processing in the production of protein sausage casings (in Russian)

   O.O. Babloyan and V.M. Gorbatov

6. The isolation of food lysozyme preparation from meaty industrial wastes and studying their properties (in Russian)

   P.E. Pavlovsky and N.S. Danilova

7. Decolouration of slaughter house blood by treatment with hydrogen peroxide

   A.H.A. van der Oord and J.J. Wesdorp

8. Development of a flavouring with meat-like sensory properties from slaughter animal blood

   K. Fretheim, J. Nordal and E. Slinde

9. Enrichment of meat products with biologically valuable proteins of secondary raw materials

   G.A. Yeresko, A.M. Berezenko, M.I. Yavorsky, V.D. Gorodiskaya, O.N. Dneprovskaya and N.A. Golovatenko

10. Production of the substitute of rennet from ducks processing waste (in Russian)

    V.G. Volik, T.V. Dolgikh, K.I. Lobzov and E.I. Mukhtarov

11. Separation of meat and bone

1. Methods to determine the bone content and the size of the bone particles in mechanically deboned pork (M.D.P.)

   P.G.H. Bijker, G.E. Gerats, J.G. Van Logtestijn, P.A. Koolmees and T. Fransen

2. Method of estimating marrow content of mechanically separated meat

   R.A. Field, J.E. Kunsman and L. Sanchez

3. Utilisation of mechanically deboned meat (Abstract only)

   K. Ryszard, E. Ryszard and J. Ryszard

4. Mineral composition of meat being hand separated or mechanically separated from bones

   I. Djujic, V. Djordjevic, B. Mihajlovic and N. Radovic

5. The influence of the addition of mechanically deboned meat (MDM) on the physico-chemical properties of meat model blends

   A. Pisula and J. Rejt

6. Technological properties of meat mechanically separated from cooked bones

   E. Kosiba and R. Jaworek

12. Utilisation of additives

1. Effect of additives and ripening parameters on the growth and toxin production of Clostridium botulinum

   K. Incze and M. Delényi

2. An attempt of use of monascorubrine as sausage colorant

   S. Wasilewski

3. Use of reduced nitrite in the production of Italian typical salami

   P. Baldini, G. Farina, F. Palmia, G. Palolari and R. Raczynsky

4. Selection of curing preparations by methods of sensoric analysis (in German)

   J. Dubravicky, J. Jajcay and M. Greschnerova

5. Studies on a new extrusion cooking process for manufacture of vegetable meat analogs

   K. Danowski, A. Jakubowski and J. Zgainski

6. Effect of the addition of precipitated plasma protein on the quality and the biological value of canned liver paste (in Russian)

   A.I. Zharinov, I.A. Martinez Diaz, J.P.V. Arguelles and O.B. Presa Caballero

7. Precipitated proteins from blood plasma, some of their functional and technological properties and their biological value (in Russian)

   A.I. Zharinov, J.R. Villegas, O.B. Presa and L.A. Martinez

8. The effect of potassium sorbate and sodium nitrite on the organoleptic properties, stability, and growth of Bacillus cereus and Clostridium perfringens in cooked sausage

   E. Petäjä, M. Raevuori, E. Puolanne and P. Hill

9. Influence of milk proteins on the amino acid composition of canned poultry meat (in Russian)

   V.A. Gonotskij, L.D. Seredenko and L.A. Abramova

10. The change of water activity, pH and water binding capacity when treating meat with certain additives (in Russian)

    N.M. Bogolubova, E.N. Lazarev and L.R. Afanassyeva

11. Contribution of the knowledge of inhibitory effects of potassium sorbate and smoke preparations (producer Etol Celje) on some sorts of moulds isolated from sausage surface

    M. Todorovic, A. Oluski and M. Skrinjar

12. Application of liquid smoke for the production of cooked ham

    I. Baychev and Y. Stefanov

13. The use of lidalbin to improve the organoleptic and sanitary indices of meat and meat products (in Russian)

    L.I. Stekolnikov, B.A. Sevostyanov, A.A. Belousov, A.E. Shiritchenko, L.A. Boushkova and E.F. Oreshkin

14. The influence of some additions of nitrous substances of meat production of smoked sausage (Theses of report) (in Russian)

13. Optimisation and regulation of quality in meat processing

1. Microbiological quality of meat products and the raw materials used. I. Raw, non-ripened products (in French)

   M. Catsaras and D. Grebot

2. Microbiological quality of meat products and the raw materials used. II. Ripened, dried products (in French)

   M. Catsaras and D. Grebot

3. Proposals for the composition of different sorts of canned meat with regard to their protein-value and manufacturing technology

   E. Dworschák, L. Molnár, E.D. Horváth and K.Vukov

4. Economic decision optimisation in the meat industry based on the mathematical methods (in German)

   K. Witwicka

5. Mathematical model for the manufacture of frankfurter-type sausages

   L. Körmendy, Z. Erdós and E. Zukál

6. Optimization of the processes of drying and cutting in animal meat and bone meal production (in Russian)

   O.R. Rahyshanov, K.M. Mamyrov, J.T. Suleimenov and A.A. Lapshin

7. The optimization of the energy capacity of the processing equipment of the meat industry (in Russian)

   A.N. Bogatyryov, N.N. Mizeretsky and G.D. Kontchakov

8. Control of the chemical composition of raw material during producing of dry sausage by means of in line control and mathematical modelling (in German)

   J. Rusz and Z. Erdós

14.0 Mechanization, control and automization of the manufacturing of meat

1. Digital collection of data of diagnostic results of veterinary examinations on slaughter lines (in Russian)

   P. Barabás, J. Molnár and Z. Horváth

2. Digital data acquisition system to the instrumentation of the qualification of pigs after slaughtering (German)

   P. Barabás, I. Frits and E. Eiler

3. A unit operations approach of the technology of comminuted meat products with special interest to mixing and grinding

   A.E. Wijlhuizen and E.J.C. Paardekooper

4. The application of roboto-technical systems in the meat industry (in Russian)

   V.M. Gorbatov, N.N. Mizeretsky

5. Investigation of the centrifugal separation of greaves for process intensifying (in Russian)

   V.I. Sokolov and V.P. Belov

6. Automated control system structural synthesis for the meat industry enterprise (in Russian)

   Y.A. Ivasckin, N.M. Dvorak and S.A. Schutov

7. A study of the equipment for sausage drying (in Russian)

   A.M. Brazhnikov and N.D. Malova

Additional information

A Breeding, feeding and transport of animals, PSE- and DFD- meat

1. Meat quality and quantity of Nelore, Chianina x Nelore and Marchigiana x Nelore young bulls

   O.O. Corte, G. Cia, P.E. de Felicio and A. Luchiari

2. Effective measures and their consequences on transport loss of pigs in the Netherlands

   W. Sybesma, N.G. Westerink, G.P. Corstiaensen J.G. van Logtestijn

3. The incidence of PSE and DFD muscles in pigs in SA province of Voivodina

   D. Manojlović and S. Rahelić

4. The factors determining the poor keeping qualities of DFD meat

   C.O. Gill and K.G. Newton

5. Does beside normal, PSE and DFD meat exist another fourth quality? (A discussion)(in German)

   F. Bučar

6. Fast glycolyzing bovine muscle (”PSE beef”)(in German)

   C. Fischer and R. Hamm

7. Relationship between carcass quality and intrabreed variations of the milk potential of young bulls (in French)

   B.L. Dumont and J.-J. Colleau

8. Growth rate, carcass quality and main components distribution of beef bull calves (in Russian)

   S.S. Goutkin

9. Studies on the effect of pre-slaughter treatment on the colour of meat from untied steers

   D. Katsarov

10. Effect of duration of preslaughtering ripening of young bulls and steers and usage of aminasine on the change of physico-chemical characteristics of meat in the process of storage (in Russian)

    D.L. Lewantin, Y.P. Y.P. Fomitchev and E.S. Afanasjeva

11. Ultrastructural changes in the meat of calves slaughtered without preslaughter rest

    P. Velinov and E. Enev

12. Motor innervation of fibre types in skeletal muscle of pigs (in German)

    L. Szentkuti and R.G. Cassens

13. Influence of stress before killing on blood coagulability and on the broiler feathering retaining (in Russian)

    E. Shumkov, N. Gorbataya, T. Ivanova and V.Solovjev

B Slaughter technology, hygiene in abattoirs and meat plants

1. Electrical stunning in pigs

   R. Hoenderken

2. Effect of electrical stunning of pigs on some biochemical indices of meat

   L. Ivanov and V. Velkov

3. How decrease contamination of sheep carcass surface during the primary treatment (in German)

   A. Marot

4. Microbacterium thermosphactum: spoilage indicator of beef

   S.J. Mulder

5. A study of the effect of ionizing radiation on the ultrastructure and microflora of portioned veal

   N. Dimitrova and P. Velinov

6. The effect of rest duration in animals before slaughter on bacteriological findings in meat and organs

   A.H. Beganović and A. Milanović

7. The way of optimising the sanitary and hygienic conditions in animals processing (in Russian)

   Yu.G. Konstenko and E.F. Oreshkin

8. Surface decontamination – A new processing unit for improved hygiene on carcass meat

   A. Graham, I.J. Eustace and V.H. Powell

9. Bacteriological relationship in raw and processed meats and associated products

   J.F. Dempster

C Quality and packaging of meat and meat products

1. The quality of meat of rabbits fattened under different conditions of temperature (in German)

   E. Stephan and I Schön

2. Variability of some factors affecting tenderness of beef (in French)

   S. Karan-Djurdjić, D.J. Kebčija, V. Peric and D. Čavoški

3. The biochemical characteristics of canned meat as effected with the pH values of raw meat (in Russian)

   E.F. Oreshkin, E.G. Bobrikova, M.M. Mikhailova, L.V. Alyokhina and G.I. Solodovnikova

4. Under vacuum conservation of young bovine meat (in French)

   J. Fournaud and C. Valin

5. Paper sacks for the packaging of frozen lamb (Abstracts only)

   V.H. Powell and D.R. Smith

6. The oxidation of lipids and pigments of meat packed under vacuum or in gas atmospheres (in Russian)

   R.K. Smirnova and N.N. Shishkina

7. Physicochemical properties of meat from different varieties of black and white cattle

   A. Pisula, R. Dowiercial, M. Nowicka and J. Rejt

8. Evaluation of raw and cooked M. semimembranosus of pigs

   S. Rahelić, Z.Vičević and D. Manojlović

9. A study into the organoleptic and chemical characteristics of cooked sausage quality, designed to grade sausages by fat: protein ratio and other criteria (in Russian)

   G.L. Solntseva, A.A. Sobyanina and O.V. Moskina

10. Organoleptic examination of canned ready to eat meat casserole specialities

    A.T. Rantsios

11. D(-)lactate as parameter for the microbial spoilage in Frankfurter type sausages (in German)

    H.-J. Sinell and K. Luke

D Chilling freezing and thawing post mortem biochemistry

1. Weep in vacuum packaged meat

   V.H. Powell

2. Effects of the time of storage before thawing and after refreezing on the meat quality of broiler carcasses (in German)

   M. Ristić and L. Schön

3. Influence of methods of cooling of poultry meat on its suitability during storage in the near-cryoscopic temperature (in Russian)

   L. Bulgakova

4. Changes in the attenuation of ultrasound in meat during freezing

   C.A. Miles and D. Shore

5. Studies on freezing meat products in small pieces in fluidized bed with vibration (in Russian)

   N.A. Gerasimov, V.A. Tader and A.V. Yakovlev

6. Influence of freezing and frozen storage on the quality of beef muscles (in German)

   L. Petrović, G. Svrzić, D. Kelemen-Mašić and D. Ibročic

7. Grinding of deep frozen meat. Effects on binding properties

   S.A. Gumpen

8. Freezing times for cartoons of boneless meat in automatic airblast freezers

   L.S. Herbert and D.A. Lovett

9. Mitochondrial transport system in M. sternomandibularis (ox)

   A.M Cheah and K.S. Cheah

10. The role of Ca2⁺ in the temperature effect on the postmortem breakdown of ATP and glycogen in minced bovine muscle

    K.O. Honikel and R. Hamm

11. Glycolysis processes in chilled meat as related to the initial pH-value (in Russian)

    Yu.V. Tatoulov and I.P. Nemtchinova

12. Solubility of meat proteins: Interdependence of pH, sodium chloride, pyrophosphate and intrinsic properties of the muscle

    A.H.A van den Oord and J.J. Wesdorp

13. The specific effect of pyrophosphate on protein solubility of meat

    A.H.A van den Oord and J.J. Wesdorp

14. Theoretical and experimental bases for calculating heat-physical characteristics of meat and meat products (in Russian)

    G.D. Kontschankov, V.A. Rogozyanov, G.A. Yashin, N.N. Mizeretsky and M.N. Ustinov

15. Comparative estimation of methods of cooling and freezing meat (in Russian)

    N.I. Choomak and S.N. Rogovaya

16. Changes in specific heat and enthalpy of beef liver during chilling and freezing down to 77°K (in Russian)

    V. P. Latyshev

E 1. Symposium Influence of calcium ions on post mortem changes in meat

1. Electrical stimulation of carcasses as a method of avoiding the cold-shortening and toughening of meat

   J.R. Bendall

2. Mitochondrial calcium efflux, porcine stress and malignant hyperthermia syndromes

   K.S. Cheah

3. Post mortem changes in myofibrillar proteins and their relationship to the speed of meat ageing (in French)

   C. Valin

4. Changes in myofibrillar proteins during postmortem tenderisation of bovine muscle

   F.C. Parrish jr.

E Conditioning and ageing of meat

1. Mitochondrial calcium efflux in halothane screened pigs

   A.J. van Rensburg, K.S. Cheah and A.M. Chea

2. Molecular and ultrastructural alterations in bovine muscle caused by high temperature and low pH incubation

   T.R. Dutson and L.D. Yates

3. Electrical stimulation, refrigeration and subsequent meat quality

   B.B. Chrystall

4. Does electrical stimulation increase beef tenderness apart from the prevention of cold shortening?

   P. Vandekerckhove and D. Demeyer

5. The effect of electrical stimulation on lysosomal enzyme activity, pH decline and beef tenderness

   S.O. Sorinmade, H.R. Cross and K. Ono

6. Experiments to avoid cold shortening in beef

   G. Jonsson, S. Fabiansson and H. Nilsson

7. An integrated approach to conditioning

   A.A. Taylor, D.B. MacDougall, B.G. Shaw, E. Dransfield and D.N. Rhodes

8. The effect of ultrahydrostatic pressurization of pre-rigor muscle on tenderness and other characteristics of economic importance

   W.H. Kennick, E.A. Elgasim, Z.A. Holmes and E.F. Barret

9. Commercial practices for the conditioning of beef in Great Britain

   C.M. Palmer

10. Electrical conductivity; a meat quality criterion

    P.G. van der Wal, Th.P. Dekker, H.L. van Boxtel and G. van Essen

11. Metmyoglobin reducing activity in muscle (in French)

    M. Renerre

F Technology of meat products

1. New information on fat and water binding in comminuted meat products

   E.J.C. Paardekooper and B.J. Tinbergen

2. The relationship between sucrose dose and sensory quality of raw sausages (in German)

   J. Pyrcz and W. Pezsacki

3. Optimization of the technological subsystems in the meat industry (in Russian)

   V.M. Gorbatov, R.R. Barbetti, A.N. Bogatyryov and N.N. Mizeretsky

4. Examination of the participation of some parts of hog sides in the production of canned pasteurized products

   O. Gajger, A. Petričivič, B. Mihalović, B. Sabljić and G. Kralik

5. The quality of ham products as effected with the raw meat pH (in Russian)

   L.A. Boushkova, A.A. Belousov, T.V. Syomina and V.I. Roshtchoupkin

6. Influence of some factors on the heating rate of muscle substrates (in German)

   M.D. Šuvakov, J.T. Panin and P.M. Radetić

7. Study of the thermostability of the hump of the Zebu cattle (in French)

   M.B. Marinkov, M.-T. Basse and M. Seydi

8. Production of comminuted meat products

   B.R. Baliga, S.B. Kadkol, M.S. Madhwaraj, K.K.S. Nair and P. Ravindranathan Nair

9. Properties of starches and quality of frozen sauces

   V. Oluški and M. Petrović

10. Krill meat protein substitute in sausage production

    J. Grabowska and E. Dunajski

11. The investigation of the thermotransference during the sausage drying with the aim of the intensification, optimisation and the automation of the process (in Russian)

    A.V. Likova, D.A. Rogov, D.M.

12. The determination of the maximum permissible values of heat flows during radiation-convection heat treatment of meat products (in Russian)

    I.A. Rogov, N.N. Zhugov, S.S. Panchenko and V.P. Skyrabin

13. Influence of rotary and sterilization regimes on the physico-chemical change of poultry meat canned food (in Russian)

    V. Hlebnikov, M. Kahorov and E. Bobrikova

14. General approach to the optimization of technological processes in meat industry by means of computer modelling (in Russian)

    U.A. Ivashkin and I.I. Protopopov

15. Aspects of formation and changing of meat structures during meat processing (in German)

    H.-J. Raeuber

G Fermented sausages, freeze drying and water activity

1. Microstructural and ultrastructural changes in cooked and freeze-dried meat

   N. Nesterov, P. Velinov and I. Lazarova

2. A comparative study into the quality characteristics of meat dehydrated in liquid media under vacuum or by means of freeze drying in (in Russian)

   N.K. Zhouravskaya, N.N. Potipayeya, B. Souleyeva and V.N. Pismenskaya

3. Improving efficiency of condensers in freeze driers (in Russian)

   E.I. Guigo, L.S. Malikov, I.N. Danilova and I.J. Malughin

4. Effect of regime parameters on vitamin changes upon the freeze drying of meat

   E. Ralchovska and T.S. Tsvetkov

5. A study into the survival of Cl. perfringens during freeze-dried meats preparation and storage (in Russian)

   N.P. Stratilova and E.F. Tsyss

6. Rapid methods for determining the activity of starter cultures for dry sausage (in German)

   K. Kuusela, E. Puolanne, E. Petäjä and F.P. Niinivaara

7. The use of technical starter culture in the manufacture of fermented sausages

   J. Joksimović, M. Šutić and D. Janković

8. The effect of additives on pure and conjoint cultures for sausages

   M. Šutic

9. Some properties of fermented dry sausage prepared from PSE and normal pork

   W.E. Townsend, C.E. Davis and C.E. Lyon

10. Studies on the lactobacilli species in raw-dried sausages

    Ya. Yankov and R. Brankova

11. Formation of nitrosoheme and heme in dry sausages using catalase positive strains of lactic acid bacteria a starter cultures

    E. Slinde and J. Nordal

12. Stimulatory effect of Micrococcus sp.on growth and acid production of Lactobacillus plantarum

    I. Erichsen

13. A study of the antimicrobial properties of L. plantarum strains isolated from raw dried sausages

    R. Brankova and Ya. Yankov

14. Some factors determining colour stability in ”Loukanka” type raw dried sausages

    N. Nesterov, N. Dilova and A. Grozdanov

15. Compounds determining pH in dry sausage

    D. Demeyer, P. Vandekerckhove, L. Vermeulen and R. Moerman

16. On change of moisture state in muscular tissue in the process of meat cold storage (in Russian)

    N.M. Bogolubova, E.N. Lazarev and A.N. Jazov

17. Influence of particle size and addition of oil on the water activity of pickled meat (in German)

    J. Wojciechowski and A. Seher

18. Aw as related to the physico-chemical and biochemical characteristics of dry smoked sausages (in German)

    M.M. Mikhailova, E.F. Tsyss, N.D. Likhonosova, V.V. Krylova. V. Sh. Mirzoyeva, N.P. Stratilatova, V.G. Vasilyev and G.I. Solodovinikova

19. The course and significance of water activity during ripening of dry sausages

    J.P. Vansteenkiste and J. van Hoof

20. A simplified method for the determination of water activity (aw)

    J.P. Vansteenkiste and J. van Hoof

21. Determination of the water activity(aw) of meat and meat products (in German)

    W. Rödel, K. Krispien and L. Leistner

H: 2. Symposium Utilisation of blood for human consumption

1. The utilization of blood and other proteins in meat products

   A.-M. Hermansson

2. Utilisation of blood, blood plasma and blood serum as human food (in German)

   K. Tändler and A. Stiebing

3. Simulated meat fibres from blood plasma proteins

   R.A. Lawrie

4. Utilisation of blood in comminuted meat products

   J. Wismer-Pedersen

H Slaughter by products

1. Decolourisation of slaughter blood by partial enzymatic hydrolysis

   V. Hald-Christensen

2. Utilisation of blood from slaughter houses

   M.N. Moorjani, N.P. Dani, C.B. Indira and S. Rajalakshmi

3. The use of slaughter animal’s blood in the production of a whole milk replacer

   V.M. Gorbatov,S.G. Liberman, M.L. Faivishevsky, Yu.F. Zayas and L.A. Podsoblyayeva

4. Plant for bleaching of blood and production of blood emulsions

   K. Nonnemann

5. Factors affecting the denaturation and gelling of bovine plasma proteins

   K. Fretheim

6. The food value of animal by-products and plant proteins and the prospects of their utilisation in canned meats production (in Russian)

   E.F. Oreshkin, E.G. Bobrikova, T.A. Khritinina and A.E. Shirotchenko

7. A study into the process of bone defatting by applying low-frequency vibrations and mechanical mixing (in Russian)

   G.E. Limonov, I.I. Mamedov and A.I. Snitsar

8. A study into the method of convection drying used in the production of animal feedstuffs (in Russian)

   V.N. Rodin, A.I. Snitsar, M.A. Kotov and B.P. Filipenko

9. Blood utilisation in foods (in Russian)

   W.M. Gorbatow and L.K. Syrina

J Nutritional value of meat and meat products animal fat

1. Determination of the meat content and the nutrition value of foods by high performance liquid chromatography

   G.R. Skurray and P.A. Baumgartner

2. Modification of the biological value of meat protein substitutes

   W. Uchman

3. Influence of α-tocopherol (vitamin E) the storage stability of pork and bacon

   J. Buckley and J.F. Conolly

4. Quality of pork meat and fat with increased levels of polyunsaturated fatty acids

   J.H. Houben and B. Krol

5. Phospholipid content in the M. longissimus dorsi of hogs and influence of different procedures of mechanical and heat treatments on phospholipid changes

   V. Djordjević, F. Bučar, I. Djujić and N. Radović

6. The effect of cooking time on sensory rancidity of frozen pork fat (in German)

   B. Zlender

7. Investigation of the thermophysical characteristics of lard (in Russian)

   L.K. Nikolayev

8. Oxidizing, hydrolytic and microstructural fat changes after thermal treatment in superhigh-frequency electromagnetic field (in Russian)

   T.Z. Deniskina, A.I. Yasureva, V.N. Pismenskaya, I.A. Rogov, Z.Z. Tinyakov and A.I. Zharinov

9. The quality and food value of pork products smoked conventionally or with a liquid smoke (in Russian)

   N.N. Krylova, L.F. Karmyshova, L.I. Solovyova and A.N. Petrakova

10. A study into the food value of the meat of the Kirgiz fine-wool sheep (in Russian)

    Y.F. Zayas and B.M. Beckouliyeva

11. The biological value of animal food products and the express-methods of its determination (in Russian)

    N.G. Belenky

K Curing, food additives

1. On the bacterial levels in pickles for canned hams

   P. Zeuthen

2. The effect of nitrate, nitrite and a starter culture on the growth of Yersinia enterocolitica in dry sausage

   M. Raevuori, E. Nurmi and P. Hill

3. The influence of mechanical effects during meat curing upon the structure of ready-to-cook and finished products (in Russian)

   A.A. Belousov, V.I. Roshtchoupkin, A.S. Bolshakov, A.G. Zabashta, V.G. Boreskov and R.M. Ibragimov

4. The influence of certain technological factors on the formation of aromatic components in cured cooked horse meat products (in Russian)

   A.S. Bolshakov, I.V. Bryanskaya, V.V. Dragina, I.J. Grigorieva and A.G. Zabashta

5. The influence of mechanical effects upon the mechanism of brine distribution in meat during curing (in Russian)

   A.S. Bolshakov, A.P. Frolov, A.G. Zabashta, V.G. Boreskov, V.I. Roshtchoupkin, Yu.A. Kiselyov and A.A. Belousov

6. The bacteriology of bacon curing brines from multi-needle injection machines

   G.A. Gardner and J. Patton

7. Influence of the addition of textured soy proteins on some physico-chemical and organoleptic properties of dry sausages

   P. Modić, Z. Trumić, M. Polić and L. Turubatović

8. A study of the emulsifying behaviour of three food proteins

   E. Tornberg

9. Possibility of the application of aroma in meat products

   M. Polić, Z. Trumić and P. Modić

10. The production of semiprepared beef meats using protein additives (in Russian)

    N.N. Shishkina, L.F. Kanykina, L.K. Zyrina and M.M. Tchirikova

11. Influence of protein concentrate on organoleptic and chemical indices and on the biological value of poultry meat canned food (in Russian)

    V. Gonockij, L. Seredenko and N. Rostrosa

12. Production of hematoporphyrin cobalt complex and its application as a colour developing substance in sausage products manufacture (in Russian)

    P.E. Pavlovsky, G.A. Fyedorova and N.P. Muravyeva

L Residues chemical analysis of meat and meat products

1. Contribution to the protein determination in meat products

   R. Lásztity, D. Törley and R. Örsi

2. Characterization of proteins in muscles and internal organs with the help of the SDS polyacrylamide gel electrophoresis (in German)

   K. Hofmann

3. The determination of thioethers in canned meats (in Russian)

   A.P. Martchenko

4. A study of the composition of cured meat, raw and cooked (Kasseler and Kaiserfleisch) (in German)

   R.-M. Binzel, R. Hadlok and W.Hosper

5. Chemical characteristics of mechanically separated tissue from pork shoulder and hams

   J. van Hoof, B. Wallays

6. A polarographic method for determining lead and cadmium in meat and meat products (in Russian)

   I.A. Shumkova and I.N. Karpova

7. Transfer of organochlorine pesticides from feed into muscle tissue and body fat of young beef steers (in German)

   K. Vreman, L.G.M.T. Tuinstra and L.J. Poortvliet

8. Examination of organochlorine pesticide residues in beef tissues

   V. Višacki, J. Rašeta and A. Spirić

9. Use of electronic data processing (IDP) for the evaluation of residue analysis: Heavy metals as an example (in German)

   E. H. F. Schmidt

10. Resorption, distribution and elimination of arsenic (As) by slaughter pigs fed with arsanallic acid (ASS) (in German)

    W. Kreuzer and K. Suren

11. Detection of steriod residues in meat and urine of slaughter animals

    R. Verbeke

12. Using specific gravity for determining fat and water content of chopped meat

    I. Hansson and K. Darelius

W Reduction of nitrite and nitrate addition to meats

1. The effect of adding reduced amounts of nitrate and nitrite on the properties of dry sausage (in German)

   E. Puolanne

2. Potassium sorbate- An alternative to nitrite in meat products (in German)

   L. Leistner, Z. Bem and H. Hechelmann

3. Immunological effects of the organism due to nitrite metabolism (in Russian)

   T.F. Chirkina, R-D.D. Bodiev and T.A. Korosteleva

4. A study on azotic oxide binding and nitrosamine formation (Abstracts only)

   A. Frouin, J. Bazile and M. Joannes

5. Recommendations for the reduction of nitrite and nitrate in meat products (in German)

   A. Mirna

W Animal fat: Production, technology and value

1. Comparison of parameters of fatty tissue of different species of animals (in German)

   I. Schön

2. Lard quality after feeding some waste fats (in German)

   I. Ingr

3. Fat emulsification in finely comminuted sausage; A model system

   J. Schut, F.M.W. Visser and F. Brouwer

4. Note on recent advances in ultrasonic scanning of animals

   C.M. Miles

5. Animal fat: production and utilisation (in Russian)

   V.M. Gorbatov and A.I. Snitsar

Additional information
1. Introduction speech of S.F. Antonov, Minister of meat and dairy industries of the USSR, at the congress opening ceremony
2. Greeting speech by Academician P.P. Lobanov, President of the Lenin All Union Academy of Agricultural Sciences at the congress opening ceremony
3. Complex system of high-quality raw material production (in Russian and English)

   N.S. Nestorov

4. The studies into the production of high quality meat (in English)

   D.L. Lavantin

5. Transportation of pigs for slaughter and its influence on meat quality (in Russian and German)

   G. Theloe

6. Transportation, Vorschlachtungsbehandlung, Stress und deren Einfluss auf die Fleischqualität (in Russian and German)

   W. Tatulow

7. Some problems of technology and hygiene in slaughtering line (in Russian and English)

   P. Gayer

8. Schlatechtechnik und -Technologie: Hygiene und Veterinärinspektion (in Russian and German)

   O. Prändl

9. Cold utilisation for meat preservation (in Russian and English)

   Ž. Trumić

10. Chilling freezing and thawing (in Russian and English)

    V. Oluški

11. Relationships between composition and the quality of beef (in Russian and English)

    J. Wismer-Pedersen

12. Meat biological and food value (in Russian and English)

    P.E. Pavlovsky

13. Aromabildung in Fleisch und Fleischwaren (in Russian and German)

    O. Hauser

14. Physico-chemical studies into taste, aroma and other characteristics of meat and meat products (in Russian and English)

    L. Kórmendy

15. La conservation des produits alimentaires (in Russian and French)

    E.J. Kaoucktchechvili

16. Conservation des produits carnés par le séchage et la stérilization thermique (in Russian and French)

    A.M. Bragenikov

17. Thermal treatment of meat products (in Russian and English)

    I.A. Rogov

18. Studies into the heat treatment of meat and meat products

    Y. Zayas

19. Starterkulturen und Glukono-delta-Lakton (GdL) bei der Rohwurstellung (in Russian and German)

    F.P. Niinivaara

20. Regelung von Qualitativen Veränderungen bei Fleischbräterzeugnissen unter Einwirkung der mikrobiologischen Faktoren (in Russian and German)

    A.A. Sokolov

21. Utilisation des methodes mathematiques et des calculateurs pour commander la qualite des produits de la viande (in Russian and French)

    V.A. Graph

22. Optimisation des processus technologiques et de la qualité des produits carnés (in Russian and French)

    Z. Duda

23. Use of non-edible raw materials for technical and fodder purposes (in Russian and English )

    L.J. Rubin

24. Utilisation of inedibles for technical and feeding products and Medicinals (in Russian and English)

    A.I. Snitsar

25. Mikrobiologie des Fleisches in Gegenwart und Zukunft (in Russian and German)

    L. Leistner

26. Mikrobiologie von Fleisch und Fleishwaren (in Russian and German)

    I.A. Kondratjew

27. The effect of packaging on the quality of meat products (in Russian and English)

    D.E. Hood

28. The basic trends in plastic materials utilisation for packaging meat products and the quality of the later as effected with packaging (in Russian and English)

    V.E. Gul

29. Problems of improving meat products technology (in Russian and English)

    V.M. Gorbatov and A.V. Gorbatov

30. The basic trends in studies concerning improvements in the technology of meat products (in Russian and English)

    A.S. Bolshakov

31. Vegetable and dairy protein products in meat (in Russian and English)

    K. Jensen and M. Jul

32. Utilisation of vegetable and milk proteins in meat production (in Russian and English)

    L. A. Boushkova

33. Probleme bei der Verwendung von Zusätzen und Gerwurzen sowie bei der Bestimung von Ruckständen in Fleisch und Fleischwaren, Gesetzgebung (in Russian and German)

    I.A. Schumkowa

34. Zusätze, Gerwurze, Ruckstände in Fleisch und Fleischwaren Gesetzgebung (in Russian and German)

    G.L. Solznewa

35. Speech by V.I. Dyomin, first Vice Minister of the USSR Meat and Dairy Industries, at the closing session (in Russian, English, German and French)
36. Speech by V.M. Gorbatov chairman of the organising committee, at the closing session (in Russian, English, German and French)

Additional information
1. Table of contents. Summaries

A Eating quality of meat

1. Eating quality of meat – The interaction of composition, preference, regulation and marketing

   D.N. Rhodes

2. Composition of intramuscular lipids in growing lambs

   A. Pinkas, L. Todorova and V. Banskalieva

3. Studies on the contents of retinol, thiamine and minerals in liver and muscles of pig (in German)

   N. Nesterov, N. Kojouharova, L. Rainova and N. Kardjieva

4. More lean and less fat for first calving heifers (in German)

   S. Čepin and F. Bučar

5. Influence of age on the colour of young bull meat of the Limousine breed (in French)

   M. Renerre and C. Valin

6. The occurrence of fatty acid in different pieces of pigs of defined production (in German)

   E. Hauser and H. Heiz

7. Flavour components of cured pork products

   F.H. Heidemann and J. Wismer-Pedersen

8. The effect of boar odour level, meat block dilution and the addition of fennel spice on the acceptability of cooked Frankfurters processed from boar pork

   R.F. Plimpton, H.W. Ockerman, V.R. Cahill and E. Hilt

9. Comparative study of the test of young bull and cow meat, relation between composition and taste of meat (in French)

   R. Goutefongea and C. Valin

10. Percentage of meat qualities at cutting of pig carcasses, as depending on live weight at slaughter (in French)

    S. Oprescu and V. Sarbulescu

11. Mechanically tenderized beef

    H.W. Ockerman, R.F. Plimpton, V.R. Cahill and K.J. Boyd

12. The relation between postmortal development and the consistency of pig meat

    W. Sybesma

13. Study on the determination of tenderness and juiciness of frozen beef

    A. Rantsios, G. Sapountzakis and A. Tassiopoulos

14. Distribution of molecular species of collagen in muscle and the relationship to meat texture

    A.J. Bailey

15. Collagen structure modification with alkaline salt treatment (in Russian)

    O.O. Babloyan, Yu.L. Shishkin and V.M. Gorbatov

16. Effect of removal of ham, loin and shoulder from pork sides and of freezing soon post mortem on their shape and some characteristics of muscles

    S.Rahelić and M. Dostanić

17. Probability statistical approach to the task of evaluating quality standards for the products of the meat industry (in Russian)

    V.G. Vasilyev, S.G. Karavayeva and G.I. Sekletova

18. A study of canned ham by certain biochemical and organoleptical properties (in Russian)

    A.E. Shirotchenko, M.M. Mikhailova and N.V. Loudanova

B Muscular post-mortem biochemistry

1. Recent advances in muscular post-mortem biochemistry

   J. Wismer-Pedersen

2. The neuronal control of muscle properties

   D.H. Beermann and R.G. Cassens

3. Electrical stimulation of the beef carcasses and its practical application

   J.R. Bendall and D.N. Rhodes

4. Effect of a neutral muscle proteinase on the myofibrillar structure (in French)

   A. Ouali and C. Valin

5. A study into the autolytic changes in horse meat (in Russian)

   S.D. Ulyanov and E.T. Touleuov

6. Peculiarities of proteins and microstructure changes of the meat of adrenaline-treated animals during prolonged storage (in Russian)

   N.P. Yanoushkin, N.K. Zhouravskaya, V.P. Pismenskaya and A.P. Roslova

7. A rapid method for the detection of PSE and DFD meat

   K.O. Honikel and C. Fischer

8. Cyclic-AMP concentration and PSE pork

   K. Ono and T.G. Althen

9. The occurrence of dark-cutting beef

   P.V. Tarrant

C Slaughter technology and hygiene

1. Schlachttechnologie und hygiene

   O. Praendl

2. Hygiene and economy of scalding with condensed vapour and in tank

   C. Nickels, I. Svensson, A. Ternström and L. Wickberg

3. Law stress slaughter equipment for lambs and calves

   D. Kinsman, R. Prince, W. Giger jr and R. Westervelt

4. Bone fractures in pigs as a consequence of electrical stunning

   P.G. van der Wal

5. My experience concerning vertical hide pulling for hogs relative to the economic justification (in German)

   M. Andrija

6. Retrospective critic on the head down line for slaughtering cattle (in German)

   M. Andrija

7. Disinfection of poultry slaughtering plant objects (in Russian)

   D.A. Bocharov

8. Cold water, ultra-high pressure cleaning of abattoirs

   J.F. Dempster

9. Thermal refining of steam and gas blow-outs at technical finished products shops of meat packing plants (in Russian)

   V.S. Denisenko, J.A. Koloss and I.A. Kondratyev

D Chilling, freezing and thawing

1. Cold and meat production

   V. Oluški

2. An engineering method for the determination of meat heat-physical properties in the process of refrigeration (in Russian)

   G.D. Kontchakov, V.A. Rogozyanov and N.N. Mizeretsky

3. An analytical method for calculating the process of cooked sausage chilling (in Russian)

   A.M. Brazhnikov and B.A. Klimova

4. The quality of vacuum-packed boneless meat as effected with chilling method (in Russian)

   N.N. Shishkina, T.A. Roudintseva and L.A. Kolesnikova

5. Influence of cooling temperatures and refrigeration on the spectrum of soluble proteins in veal and pig muscles (in German)

   L. Solova and G. Usunov

6. Intramuscular holes in cooked ham (in French)

   B.-L. Dumont, J. Fournaud and O. Schmitt

7. Dynamics of heat flow in freezing meat products by layers (in Russian)

   A.G. Maruzenko, V.G. Fyodorov and V.I. Chromov

8. Examination of changes of toxicological properties during storage of frozen pork (in German)

   B. Skenderović and M. Rankov

9. Pelletized freezing of liquids

   G. Löndhal and S. Åström

E Physical-chemical structure of emulsion products

1. Comminuted processed meat products – ”Mine” of technological problems and research needs

   Z. Duda

2. The effect of processing parameters on the functional properties of protein stabilised emulsions

   E. Tornberg and A.-M. Hermansson

3. The influence of raw material proportion and some process variables on the properties of liver sausage

   F. Brouwer, J. Schut and J.C.M. van Zutphen

4. A chemiluminiscent study into the effect of lipids peroxidation of a blood fat emulsion (in Russian)

   Yu.F. Zayas, G.I. Klebanov and L.K. Zyrina

5. Continuous cooking process for farce of boiled sausage (e.g. liver sausage) (in German)

   H.-J. Räuber, R. Lubadel and H. Herrman

F Residues and food additives

1. Rückstände und Zusatzstoffe

   L. Leistner

2. Investigations on the lead- and cadmium content in meat and organs of slaughtering cattle (in German)

   W. Kracke, W. Kreuzer, B. Sansoni and P. Wissmath

3. Intravital effect of BHC and DDT on lard (in German)

   M. Dobeš, A. Mikulíc and M. Vávrová

4. Detection of residues of chloramphenicol in slaughtered pigs

   S. Fabianson and Å. Rutegård

5. The diffusion of polyphosphates in meat (in German)

   G. Gantner, E. Dani, and L. Körmendy

6. The effect of glucono-delta-lactone on colour and colour stability of cooked comminuted sausages (in Russian)

   Z. Duda, J. Mielnik, A. Nowak and W. Pezacki

7. Water-binding properties of modified potato starch in various meat products

   D. Treurniet

8. Chemical composition and application of smoke flavour

   C.Z. Olsen

9. Identification of phenolic compounds in a Polish smoke flavour extract

   A. Borys, M. Obiedzinski and M. Olkiewicz

10. State of ”nitrite” in meat products (in French)

    A. Frouin and M. Thenot

11. Formation of nitrosothiol groups in myosin

    G. Screed and L. Kaaber Brendskag

12. The distribution of Nitroso-pyrrolidine between lean, fat and vapour in frying bacon

    D.S. Mottram, R.A. Edwards and R.L.S Patterson

13. The effect of dietary fat and vitamin E upon the stability of meat in frozen storage

    J.O. Igene, F.B. Shorland, A.M. Pearson, J.W. Thomas and K. McGuffey

14. Nitrosomyoglobin formation in ground beef after addition of nicotinamide adenine dinucleotide

    A. Grozdanov, N. Nesterov, N. Dilova and E. Miteva

G Dried and fermented meat products

1. Current themes in dry sausage research (in German)

   F.P. Niinivaara

2. Changes in the contents of sulfhydryl groups and protein bound nitrites in raw dried sausages

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

3. Non volatile amines in dry sausages

   P. Vandekerckhove

4. A quick method for application of sorbic acid as an antimould in dry sausages (in German)

   D. Dinchev

5. A study into the ageing process of soft dry sausages with the use of a bacterial preparation and GdL. Report I (in Russian)

   V.V. Krylova, N.D. Likhonosova, M.M. Mikhailova, V.Sh. Mirzoyeva, V.I. Maroushkina, I.G. Anisimova and T.G. Tchistyakova

6. A study into the quality of soft dry sausages during storage. Report 2 (in Russian)

   V.V. Krylova, N.D. Likhonosova, M.M. Mikhailova, V.Sh. Mirzoyeva, I.G. Anisimova, T.G. Tchistyakova and V.I. Maroushkina

7. A study into the effect of vacuumizing upon the intensification of curing process in the production of smoked bone in meats (in Russian)

   Yu.F. Zayas, A.I. Minayev, L.A. Boushkova, G.E. Limonov, A.N. Spirkin, A.A. Belousov and E.V. Labetsky

8. Antagonism of starter cultures towards some microbial species

   R. Brankova

H Properties and use of unconventional proteins in the meat industry

1. New proteins, new problems and new possibilities

   M. Jul

2. Influence of unconventional proteins on the texture and consistency properties of meat patties

   Y. Andersson

3. Rapeseed protein concentrate and its use in meat products

   E. Honkanen

4. The effect of some functional properties of added proteins on properties of meat systems

   A.-M. Hermansson

5. Utilisation of peas protein preparate in sausage production

   S. Gwiazda, A. Pisula and A. Rutkowski

6. Cooked sausage quality and yield as effected with some animal and vegetable proteins (in Russian)

   R.M. Salavatoulina, T.I. Medvedeva, E.M. Ovsyannikova, L.P. Ovtchinnikova, M.P. Voyakin and T.M. Riga

I Utilization of blood and other slaughter by products

1. The utilization of blood and other slaughter by-products

   V.M. Gorbatov

2. Functional properties of some protein preparations from blood

   A.-M. Hermansson and E. Tornberg

3. A new protein enricher of food products from raw material of little value of meat industry (in Russian)

   N.F. Konyushenko, L.E. Litvinenko M.D. Mulyarchuck and E.G Plisko

4. Protein preparations made of inedible raw materials of meat production (in Russian)

   M.S. Portnova, M.D. Mulyartchuk, L.V. Radovets, V.D. Skrypnik, M.G. Kamalyan and V.I. Gavriley

5. Experimental determination of some stereometric parameters of cattle chine bones (in Russian)

   V.M. Gorbatov, R.R. Batbetti, A.N. Bogatyryov and N.N. Mizeretsky

J Heat treatment and sterilisation

1. Recent developments in the heat treatment and sterilisation of meats

   N. Bengtsson

2. Influence of degree of precooking on quality of frozen sliced beef and patties

   M. Dagerskog, B. Karlström and N. Bengtsson

3. Calculation of heating values (F-values) for canned pork type ”mesni narezak” (minced meat), mathematical method (in Russian)

   M. Todorovic

4. Mathematical model of the inpro-method of frying meat patties

   T. Ohlsson

5. Kinetics of temperature changes, water content and dielectric properties of meat at heating in the electric microwave field (in Russian)

   I. Rogov, S.B. Necrutmann and E.G. Turjanski

6. Effects of infrared radiation rates and conditions of preliminary processing of quality index of baked products (in Russian)

   A. Bolshakov, V. Boreskov, N. Zhukov, T. Kosulin, I. Rogov and V. Skryabin

7. Dynamics in development of Streptococcus faecalis under pasteurisation temperatures and ionizing radiation

   M. Stoychev and G. Djejeva

8. Increase in storage life of ground beef by ionizing irradiation (in German)

   N. Dimitrova, R. Brankova and S. Tencheva

9. Infra-sterilization of glass packages for aseptic processing

   G. Molin

10. DSC studies of muscle tissue protein denaturation

    H. Martens and E. Vold

11. Vitamin B₁ losses upon sterilisation (in German)

    E. Ralchovska

K Effect of packaging on meat products

1. Effect of packaging on meat products

   D.E. Hood

2. Evolution of bacterial contamination within muscles during storage under air or vacuum packaged conditions (in French)

   M. Ayroulet-Martin, J. Fournaud and R. Lauret

3. A study into the effect of packing methods upon colour change and microflora of chilled beef . Report 1 (in Russian)

   N.N. Shishkina, R.K. Smirnova and N.V. Loudanova

4. A study into the quality of cooked and liver sausages, stuffed into Saran casings, during storage (in Russian)

   V.Yu. Belova and Z.N. Kostrulina

5. Microbiology of sliced vacuum-packed meat products

   S. Qvist

6. Analysis of myoglobin derivatives at the surface of fresh beef

   K. Krzywicki

7. Colour index of meat products

   I. Tyszkiewicz

L Microbiological guidelines for meat

1. Microbiological guidelines for meat

   T.A. Roberts

2. Survey of the bacteriology of Canadian ground beef relative to a proposal for standards

   D. Collins-Thompson, I. Erdman, H. Pivnick and G. Roberts

3. Determination of relative bacterial levels on carcasses and meats – a new quick method

   K. Ølgaard

4. Effect of psychrotolerant bacteria on minced beef quality

   J. Buckley, P.A. Morrissey and M. Daly

5. Investigation of stability of proteus bacteria in meat during freezing (in Russian)

   G.A. Balandina and E.L. Moiseeva

6. On the possibility of Cl. Perfringens survival and development during the production and storage of ready-to-eat, quick-frozen meat dishes (in Russian)

   E.F. Tsyss and N.P. Stratilova

7. Salmonella contamination of a frozen minced beef meat fabrication by ”pasteurized” eggs (in French)

   M. Catsaras

8. Studies on the keeping qualities of canned ham (in German)

   Iv. Baychev, J. Stefanov and T. Denchev

9. The influence of added pure cultures on the coliforms and organoleptical qualities of ground meat

   N. Dimitrova and R. Brankova

Additional information

Invited lectures

1. Biochemie des Fleisches

   R. Hamm

2. Fleisch und Fleischerzeugnisse, Mikrobiologie, Hygiene

   E. Hess

3. Abteilung “Erzeugung und Technologie von Fleisch und Fleischprodukten”

   B. Krol

4. The nutrient value of meat based on the lipids for brain

   M.A. Crawford

5. Mikrobiologie und Hygiene der Fette tierischen Ursprungs

   O. Prändl

6. Erzeugung und Technologie der Fette tierischen Ursprungs

   A.L. Prabucki

7. Übersichtsvortrag zur Abteilung ” Einsatz und Technologie der Hilfs- und Geschmacksstoffe”

   L. Kotter

8. Schadstoffe in Lebensmitteln tierischer Herkunft

   C. Schlatter

9. Gefrieren, Auftauen, Kühlkette

   T. Schmidhofer

10. Summary of nitrosamine research at the Eastern Regional Research Center, and Summary of recent nitrosamine research

    W. Fiddler

11. Legal basis for food additives standards and limitations

    V. Enggaard

12. Fleisch und Fleischerzeugnisse, Ernährungsphysiologie

    H. Glatzel

13. Physiologie der Fettenährung

    A.G.B. Kovach

14. Preservation of meats by ionising radiation an update

    E. Wierbicki, A. Brynjofsson, H.C. Johnson and D.B. Rowley

1 Biochemistry

1. Morphological and chemical compositions of veal cuts (in German)

   L.F. Kanjikina, M.M. Tschirikova and W.E. Nikitschenko

2. The study of lysosomal enzymes stability during the autolysis process of beef

   P.E. Pavlovsky and E.I. Simbireva

3. Postmortem pH and temperature changes in six muscles of beef carcasses

   P.J.V. Tarrant

4. Changes in myofibrillar proteins and their relationship to bovine skeletal muscle tenderisation

   F.C. Parish jr., D.G. Olson, D.E. Goll and M.H. Stromer

5. Consistence of amino acid in normal and PSE pork meat (in German)

   P. Freudenreich, C. Augustini, L. Schön and J. Scheper

6. Studies on sulphhydryl groups and lactic acid in pale exudative muscles in pigs (in German)

   G. Uzunov and L. Zolova

7. Influence of water activity on enzymatic changes in freeze dried beef

   R. Hamm, K. Potthast and L. Acker

8. A differential scanning calorimetric study of intramuscular connective tissue collagen

   R. Chizzolini, D.A. Ledward, R.A. Lawrie

9. The direct determination of muscle protein in meat products (in German)

   C. Herrman, H. Thoma and L. Kotter

10. Breakdown of diphosphate and tripolyphosphate in pork

    J. van Hoof

11. The structure of cross-striated muscles during curing (in German)

    A.A. Belousov, V.I. Plotnikov and E.I. Skalinsky

2 Microbiology hygiene

1. Morphological and biochemical investigations on yeast strains isolated from meat products

   M. Stoychev, M. Radeva and L. Tinkova

2. Investigations on catalase activity of yeast strains K₁ and K₁₂ as starter cultures in raw dried sausages (in German)

   M. Stoychev, G. Djejeva, M. Radeva and M. Chernev

3. The occurrence and significance of coagulase-positive staphylococci (CPS) in Wiltshire-type curing brines

   J.F. Dempster

4. A note on the heat resistance of a Streptococcus faecalis isolated from a ”soft core” in canned ham

   G.A. Gardner and J. Patton

5. An improved quantitative determination of enterobacteriaceae (in German)

   W. Ruosch

6. The microflora of air dried beef (in German)

   E. Hess, C Breer and G. Lott

7. The behaviour of Salmonellae during curing and drying of air-dried beef (in German)

   E. Hess, G. Lott and C. Breer

8. Dynamics of spore germination and the development of Clostridium botulinum type B in canned meat and meat vegetable preserves

   J. Mierzejewski

9. Estimation of the refrigerated shelf life of pasteurized canned cured ham using an incubation procedure

   H. Labots

10. Histological picture of biopsy and post mortem of porcine Longissimus dorsi muscle (in German)

    D. Klosowska and B. Klosowski

11. Relation between histological picture of Musculus longissimus dorsi and meat quality properties (in German)

    D. Klosowska, B. Klosowski and J. Kortz

12. Classification of meat products as highly perishable, perishable or shelf-stable items (in German)

    W. Rödel, H. Ponert and L. Leistner

3 Production Technology

1. The influence of milk proteins (sodium caseinate) on the stability of cooked sausage (in German)

   J. Schut and F. Brouwer

2. The influence of some process variables on the stability of finely comminuted cooked meat products (in German)

   J. Schut and F. Brouwer

3. Effect of the orientation of muscle fibres on the compression characteristics of beef

   E. Dransfield

4. Investigation of heredity of some yield characteristics and qualities of meat (in German)

   R. Rede, L. Jovanovic, J. Joksimovic. S. Pecar and N. Azanjac

5. The effect of sex on the characteristics of muscles in pigs

   S. Rahelic, L. Jovanovic, N. Kristic and V. Pribiš

6. Evaluation of the quality of comminuted meat and sausages, processed in the electromagnetic SHF-field, by their structural and mechanical properties (in German)

   V.I. Khlebnikov, V.N. Makhonina, A.V. Gorbatov and V.D. Kosoy

7. Recovery of protein from bones by mechanical deboners

   R.A. Field

8. Estimation of bone weight ratio of beef carcasses (in German)

   H. Gehra, Ch. Ring and L. Kotter

9. The production of blood plasma and the possibility of its use in the manufacture of heated meat products (in German)

   C. Breer, E. Hauser, W. Künzler, A. Maurer

10. Blood clarification by means of emulsification for sausage production (in Russian)

    Yu.F. Zayas and L.K. Zyrina

11. The use of fibre optic probe for the detection of pale pork

    D.B. MacDougall and S.J. Jones

12. Improvement of some technological processes of the meat industry on the basis of analytical modelling methods (in German)

    A.N. Bogatyryov and N.N. Mizeretsky

4 Biochemistry

1. Studies on the discolouration of adipose tissue of pigs: I. Appearance of lipofuscin like pigments

   A. Juhàsz, É. Berndorfer-Kraszner, L. Körmendy and T. Gàbor

2. Physical, chemical and sensory characteristics of bacon

   D.M. Kinsman

5 Microbiology hygiene

1. Upon some aspects of the grey colouring in raw dried meat products (in German)

   M. Stoychev, G. Djejeva, M. Radeva and M. Chernev

2. The occurrence of abnormal odour in pig carcase fat

   J.D. Robb, J. Patton and S.T.C. Weatherup

3. The effect of breed, age and carcass weight on the occurrence of abnormal odour in boar carcase fat

   J.D. Robb, J. Patton and S.T.C. Weatherup

6 Production Technology

1. Influences of variation in the constitution of fat tissue in lamb (in German)

   I. Schoen

2. Influence of low temperature storage on change of phospholipids composition in chicken meat and pork (in German)

   G.Z. Yakubov, I.I. Kargaltsev, V.V. Guslyanikov, V.N. Koreshkov, N.T. Dontsova and L.M. Khokhlova

3. Technological behaviour of pork with an increased content of medium chain fatty acids (in German)

   V. Gustincic, A. Kramer and A.L. Prabucki

4. Determination of the yield and chemical analysis of sheep bones and a study into the fatty acid composition of the fat extracted therefrom

   V.M. Gorbatov, S.G. Liberman, M.L. Faivishevsky, S.E. Pankova, A.A. Shmidt, I. U. Yusoupova and L.M. Yakoushina

7 Use Technology

1. A study into the mechanism of curing ingredients penetration into muscle in case of brine jet-injection

   A.S. Bolshakov, V.G. Boreskov and V.S. Sarytcheva

2. Effect of curing salt concentration on the microbiological and organoleptic stability of bacon

   W. Góźdź and A. Borys

3. Conductrimetric examination of brine ingredients penetration( Na⁺ ions and ionic groups) into Longissimus lumborum et thoracis

   S. Stanković, B. Draganović and M. Nadj

4. The flavouring of proteins (in German)

   W. Grab, H. Greml, W. Schlegel

5. Cooking losses and tenderness of beef-soy protein patties

   A.W. Kotula and D.K. Rough

6. Influence of the addition of sodium chloride on the amount of nucleotides and nucleosides in pork meat

   A. Pisula and J. Mroczek

7. Structural and mechanical properties of collagen solubilization products

   V.M. Gorbatov, O.O. Babloyan, P.M. Golovanova, G.E. Limonov and O.P. Borovikova

8. A marketing trial of pork from boars

   D.N. Rhodes and A.M. Krylow

9. Survival of salmonella in condiment mixtures

   G. Hunyady

8 Toxicology

1. The evaluation of some smoke condensates

   B. Berger, L. Hemra and R. Nilson

2. The level of residual chlorinated organic pesticides in meat as effected with thermal treatment at higher pressure (in German)

   I.A. Shoumkova, I.N. Karpova, L.D. Rouzankova, L.I. Alexeyeva and A.V. Ustinova

3. A rapid method for evaluation of dry substance of broth and concentrates (in German)

   L. Mateev

4. Investigation into a wide range of samples of meat products by means of the ”Technikon-Autoanalyzer” as exemplified by Swiss Binden fleisch (air dried beef) (in German)

   E. Hauser and W. Künzler

9 Nitrite-nitrate conversion

1. Studies about the state and the dispensability of nitrite in meat products for nitrosamine formation (in French)

   A. Frouin, D. Jondeau and M. Thenot

2. Formation and stability of nitrosamines in raw dried sausages depending on the composition of the salting mixtures

   N. Nestorov, N. Dilova, A. Grozdanov, S. Djevisov, R. Kiseva

3. Concentration of nicotinamide co-enzymes and activity of some enzymes from the respiratory chain under the action of nitrites

   N. Nestorov, N. Ivanov and I. Profinov

4. The effect of nitrite and certain other food additives on the quality of Finnish cooked sausage

   E. Nurmi, M. Raevuori and P. Hill

5. Improvement of the pigment measurement method of Hornsey

   A. Frouin, and M. Thenot

10 Technology

1. New methods for the export of meat from developing countries (in German)

   L. Kotter, H. Basel and A. Fischer

2. Influence of nitrogen atmosphere on frozen pork quality (in German)

   A.I. Piskarev, L.V. Kulikovskaya, N.M. Pavlova and G.A. Balandina

11 Freezing thawing

1. Cooling and rapid freezing of meat and meat products with CO₂ (in German)

   P.-G. Klettner

2. Effect of freezing speed and storage effects on some physico-chemical and technological properties of beef (in German)

   B. Skenderović, M. Rankov and S. Nevešćanin

3. Effect of freezing rate and packaging material on the quality of frozen stored beef steaks

   J. Buckley and L. Kearney

4. Organoleptical qualities of quick frozen moulded ready-to-cook meats as influenced with lipid changes during storage (in German)

   N.N. Shishkina and T.I. Yurtchenko

5. Comparison of the water-holding capacity of quick chilled beef and beef chilled after a conditioning period

   O.S. Braathen

6. Research of a subjective measure to define chicken meat (in French)

   B. Jacquet and M. Arnaud

12 Legislation

1. Estimation of the efficiency of the sanitary treatment of the processing equipments of meat plants by means of mathematical-statistical methods (in German)

   V.G. Vasilyev, E.F. Tsyss and E.A. Tchouykin

13 Physiology of nutrition

1. Investigation of thiamine content in calf livers stored under different temperature regimes

   N. Nesterov and N. Kojouharova

2. The biological value of the protein components of SHF treated meat products (in German)

   I.A. Rogov, A.I. Zharinov, V.A. Yasyreva, E.G. Touryansky, A.I. Pedenko, I.V. Lerina, B.I. Belitsky

3. Studies on the biological value of diet incorporating meat products processed by UHF-energy (in German)

   Y.M. Nemenova, K.A. Laricheva, L.M. Soloviev, I.A. Rogov, V.I. Khlebnikov and I.I. Karpeiev

4. A study into the food value of young horse meat and products prepared thereof (in German)

   G.L. Solntseva, A.A. Sobyanina, A.N. Sourkova, I.D. Khoroshkova and G.Ya. Lotova

5. Production of single cell protein from fats and fat products (Summaries only)

   J. van der Veen

Additional information

The stress syndrome and meat quality

A Genetics growth and development

1. Genetics growth and development

   M.J. Clancy

2. Methods for prediction of pale soft exudative pork

   G. Eikelenboom and W. Sybesma

3. The effect of body and selection on skeletal muscle fibre types in mammals

   H.M. Gunn and A.S. Davis

4. The inheritance of meat quality in pigs

   P. McGloughlin and J.V. McGloughlin

5. The influence of growth factors on quantity and composition of fat tissue in beef carcasses (in German)

   I. Schön

B Physiology

1. Physiology

   D. Lister

2. Water, sodium and potassium in porcine skeletal muscle

   G. Monin, A. Lacourt and M. Henry

3. Halothane and the stress syndrome in pigs

   J.V. McGloughlin and C. Mothersill

4. Morphology of muscle fibres from pigs anaesthetized with halogen

   C. Mothersill and J.V. McGloughlin

C Muscle biochemistry

1. Muscle biochemistry

   J.V. McGloughlin

2. Degradation of porcine muscle proteins by blood lysosomal proteinases

   M.E. Bailey and M.K. Kim

3. The ATPase activity of myosin and ATP yield as effected with a depolarising myorelaxant brothyline (in Russian)

   L.L. Bortkevitch and N.N. Krylova

4. Post-mortem glycolysis in Semitendinosus, Psoas and Longissimus dorsi muscles of captive bolt slaughtered and anaesthetized boer goats (Capra hicus)

   J.J.A. Heffron, J.H. Dreyer and R.T. Naude

5. Post-mortem changes and ATPase activity of bovine skeletal muscle

   C. Mothersill and J.V. McGloughlin

D Handling, transport and slaughter

1. Handling, transport and slaughter

   W. Sybesma

2. Death of pigs in Great Britain during and after their transportation

   W.M. Allen and L.P. Smith

3. A standardised procedure for the preslaughter treatment of pigs to be tested for meat quality

   P.A. Barton

4. The effect of cattle stunning with electric current of various frequencies upon certain meat qualities (in Russian)

   N.M. Krekhov, P.P. Veselova, A.A. Belousov and V.I. Plotnikov

5. Pre- and intra-mortal blood pressure and heart rate measurements on pigs for slaughter (in German)

   E. Schaner and G. Schiefer

6. Transport test of pigs for slaughter (in German)

   E. Schaner and G. Schiefer

7. Fat tissue, an important parameter for real supply levels (in German)

   L. Schoen

8. pH1 and ultimate pH values in factory killed pigs

   P.J.V. Tarrant

9. Clinical aspects of cattle and pig preslaughter stress and their importance for meat quality evaluation (in Russian)

   D.M. Teternik, V.S. Avsyukevitch and N.A. Polevodov

10. The effect of various stunning methods upon bleeding, meat digestibility and changes in carbohydrate-phosphoric compounds (in Russian)

    V.N. Zhoulenko

Nitrites and nitrosamines in processed meats

E Medical aspects

1. Medical aspects

   R.G. Cassens

2. Some chemical studies on the nitrosamine problem with respect to bacon production

   R.L. Patterson and D.S. Mottram

3. Reconstitution dechlorination of DDT during meat cooking and nitrite inhibition of the process (in Russian)

   I.A. Shoumkova, I.N. Karpova, L.D. Rouzankova and L.I. Alexeyeva

F Chemistry

1. Chemistry

   M. Ranken

2. Studies on nitrosoheme photodecomposition (cured meat pigment) (in French)

   A. Frouin, M. Thenot and D. Jondeau

3. Contribution to the study of the linkage of sodium nitrite to the myofibrillar fraction of pig muscle (in French)

   R. Goutefongea, M. Renerre and C. Valin

4. Changes of nucleotides and their decomposition products in the process of meat curing and cured meat heating (in Russian)

   Y.N. Lyaskovskaya and G.A. Safronova

5. The elimination of residual nitrite and nitrosamines from cooked sausage production (in Russian)

   V.V. Palmin, V.K. Prizenko, G.A. Fyodorova and O.A. Loginova

6. A chemiluminescent analysis of the quality of ready-to-cook meats (in Russian)

   N.N. Shishkina,T.I. Yourtchenko and V.A. Veselevosky

7. Cured meats with reduced nitrite preserved by radappertisation

   E. Wierbicki, F. Heiligman and A.E. Wasserman

G Microbiology

1. Microbiology (in German)

   L. Leistner

2. Industrial application of strain P4 in the production of raw dried sausages in the People’s Republic of Bulgaria

   S. Djevizov

3. A study into the influence of useful commercial strains on biochemical and organoleptical qualities of canned ham ‘Vetchina’ produced according to an accelerated Technology (in Russian)

   V.M. Gorbatov, A.E. Mikhailova, V.I. Maroushkina, M.M. Mikhailova and N.V. Loudanova

4. Some observations about the heat resistance of Enterococci in pork meat suspensions

   J.H. Houben

5. Bacterial stability of vacuum packed Wiltshire bacon cured with and without nitrate

   B.G. Shaw

6. The SCS medium for Clostridium perfringens detection in meat and meat products (in Russian)

   E.F. Tsyss and N.P. Stratilova

H General papers on meat processing

1. General papers on meat processing (in German)

   F.P. Niinivaara

2. Distribution of polyphosphates in cooked hams (in French)

   A. Cantoni, G. Kantartzis and E. Bianchi

3. Determination of ‘Loukanka’ weight losses during drying by following dry substance changes (in French)

   A. Gakev and T. Yanev

4. Effect of initial level of contamination and processing temperatures on final Bologna product characteristics and microbial load

   H.W. Ockerman, R.F. Plimpton and D.W. Long

5. Emulsion product acceptability as affected by levels of boar pork and levels of fennel spice

   R.F. Plimpton, H.W. Ockerman and D.M. Green

6. The influence of mechanical treatment of cured muscles on some characteristics of pasteurized canned pork

   S. Rahelic, V. Pribis and Z. Vicevic

7. The influence of the presence of fat on the water-binding properties of meat proteins

   J. Schut and F. Brouwer

8. A study into the effect of fat upon the quality of cooked sausage and upon their protein-fat-water ratio (in Russian)

   G.L. Solntseva, G.P. Dinariyeva, A.A. Sobyanina, A.N. Sourkova and I.D. Khoroshkova

9. Milk co-precipitates in sausage manufacture

   M.A. Thomas, P.A. Baumgartner and K.A. Hyde

Packaging fresh and cured meat

I Metabolism of meat in the package

1. Metabolism of meat in the package

   D.E. Hood

2. Increasing the storage life of hash by ionising radiation. I. Changes in fats and organoleptic qualities

   N. Dimitrova, S. Tencheva and R. Brankova

3. Gas packaging: The effect of various gas packages on colour of fresh beef

   M. O’Keefe, D.E. Hood and M.G. Harrington

4. The colour and stability of vacuum packed Wiltshire bacon cured with diminishing quantities of nitrite

   D.B. MacDougall

J Quality of packaged meat

1. Quality of packaged meat (in German)

   G. Heinz

2. The inhibitory effect on intravenously administered sodium ascorbate on the discolouration of fresh beef

   D.E. Hood

3. Processing of PSE and normal hams

   J.F.G. Klingbiel, R.T. Naude and R. Van Essen

4. Volatile fatty acid contents in beef (in Russian)

   N.N. Krylova and K.I. Bazarova

5. The chemical composition and the food value of pork lean and fat used for sausage production (in Russian)

   N.N. Krylova, R.M. Salavatoulina and V.A. Alexakhina

6. Studies on the technological properties of pork and beef frozen prior to and after the onset of rigour mortis (in German)

   B. Skenderovic and M. Rankov

7. The food value of mutton at different ages (in Russian)

   L.A. Sokolova, M.I. Tchirikova and N.N. Shishkina

8. Investigations on backfat from selected pig groups (in German)

   E. Vold

K Changes during storage

1. Changes during storage

   G.A. Gardner

2. Morphological changes in psychrophilic bacteria during nitrogen-storage of chilled meat (in Russian)

   L.V. Koulikovskaya, G.A. Balandina and A.1. Piskaryov

3. Extending the package life of fresh beef through sanitation and formulated gaseous atmospheres

   H.D. Naumann and K.K. Balasundaram

4. The survival of potential food poisoning bacteria in vacuum packaged meat

   J.T. Patterson and P.A. Gibbs

L General papers on packaging

1. General papers on packaging

   A.A. Taylor

2. Effect of the time interval for temperature measurement on the precision of F-value measurement

   I. Baytchev

3. Changes in some qualities of canned poultry meat during storage (in Russian)

   V.A. Gonotsky, K.I. Lobzof, T.I. Lomayeva and V.I. Khlebnikov

4. The biological value of meat produced by SHF heating (in Russian)

   E.G. Shoumkov and L.T. Boulgkova

5. Utilisation of chromium-plated steel cans in canned meat production

   N. Simic and G. Djordjevic

Refrigeration freezing and thawing

M Engineering problems-The cold chain

1. Engineering problems – The cold chain

   T. Nilson

2. A re-examination of the factors affecting chilling of beef carcasses

   C. Bailey

3. A heat metric study of meat refrigeration and shrinkage (in Russian)

   V.G. Fyodorov, L.V. Andreyeva and D.N. Ilyinsky

4. Some peculiarities of heat- and mass-transfer during meat thawing in SHF current field (in Russian)

   I.A. Rogov, S.V. Nekroutman, E.G. Touryansky and V.A. Yasyreva

N Biochemistry and biophysics

1. Biochemistry and biophysics (in French)

   A. Lacourt

2. Changes in meat properties during freezing in relation to the extent and other characteristics of autolytic processes (in Russian)

   L.T. Alyokhina, N.K. Zhouravskaya, N.P. Yamoushkin and V.A. Yasyreva

3. A comparative study of fibrillar and soluble collagen by means of infra red spectrometry (in Russian)

   V.M. Gorbatov, O.O. Babloyan, M.A. Borisova, L.R. Komisarova and P.M. Golovanova

4. Evolution with age of metabolic characteristics of some lamb muscles in relation to protein synthesis in vivo (in French)

   A. Lacourt and M. Arnal

5. The release and changes in the activity of lysosomal muscle enzymes during chilled meat storage (in Russian)

   P.E. Pavlovsky and E.I. Simbiryova

6. Changes in the fine structure of single muscle fibres

   C.A Voyle

O Microbiology

1. Microbiology

   P. Zeuthen

2. Deep frozen minced-beef: Bacteriological quality (in French)

   M. Catsaras and D. Grebot

3. Occurrence of the tribe Klebsielleae in refrigerated meat and meat products (in German)

   H. Hechelman, Z. Bem, K. Uchida and L. Leistner

4. The effects of washing lamb carcasses

   C.A. Kelly, J.F. Dempster and A.J. McLoughlin

P Quality of chilled frozen meat

1. Quality of chilled frozen meat

   R.L. Joseph

2. Effectiveness of enzymatic tenderization of beef in meeting consumer demands

   H.F. Benholdt and E.I. Pritchard

3. Influence of feed intensity on carcass quality and other properties of meat

   S. Cepin

4. Influence of the method of breeding on yield and meat quality of fattened lambs

   B. Dzinleski, J. Sokarovski, T. Tokovski, N. Jordanovski, S. Belikovski and K. Petkov

5. Beef quality resulting from muscle boning of unchilled carcasses

   R.L. Hendrikson, S.N. Falk and R.D. Morrison

6. Investigation of chemical changes during storage of frozen meat (in German)

   K. Hofmann, E. Bluchel and K. Baudisch

7. The effect of chilling rate, ageing and suspension on beef quality

   R.L. Joseph

8. Studies on the changes in the retinol and thiamine content of pork liver and muscles after sharp freezing and long cold storage

   N. Nesterov and N. Kozhuharova

9. A study into elasto-resilient and strength characteristics of beef with reference to its tenderness (in Russian)

   B.A. Nickolayev, A.F. Baranov and Yu.F. Zayas

10. A study into the effect of microwave pre-heating and of freeze-drying upon pork quality (in Russian)

    Yu.F. Zayas, L.I. Izotova and N.K. Zhouravskaya

Rapporteurs papers

1. The adoption of latest scientific information in framing food legislation

   Rappourteurs: C.K. Hetherington (Canada), J. Meester (the Netherlands), B. Eriksson (Sweden), T.J. Coomes (UK), D. Houston (USDA), V. Oluski (Yugoslavia), V. Enggaard (Codex Alimentarius/Denmark), A. Brinker (EU legislation/Denmark)

Additional information

A The biochemistry of post mortem muscle

1. The biochemistry of rigour mortis and cold contracture

   J.R. Bendall

2. The effect of cattle preslaughter maintenance on the biochemical indices of muscular tissue (in Russian)

   E.G. Shoumkov and N.P. Gorbataya

3. The effect of cattle preslaugter maintenance on the biochemical indices of muscular tissue (in English)

   E.G. Shoumkov and N.P. Gorbataya

4. Biochemical analyses of ante-mortem meat samples. Relationships with meat quality in pigs

   L. Pierterse, P.G. van der Wal and W. Sybesma

5. Some observations on electrical stunning techniques in relation to biochemical and quality factors in pork

   M. Hatton and P.W. Ratcliff

6. Different electric stunning methods and the effect on some quality traits in pigs

   P.G. van der Wal, W. Groen and W. Sybesma

7. On the post-mortem breakdown of glycogen and ATP in skeletal muscle

   R. Hamm, R. Dalrymple and K. Honikel

8. The time course of rigour mortis in pig muscle. Registration in different muscles by different methods

   W. Sybesma and P.G. van der Wal

9. Some data concerning rigor development in muscle of pigs

   W. Sybesma

10. Immunologic studies on pale soft exudative muscle in pigs

    G. Uzunov

11. Very quick chilling of calves and pigs

    P.C. Moerman and L. te Wechel

12. Early postmortem measurement of meat quality

    G. Eikelenboom, D.R. Campion, R.G. Kauffman and R.G. Cassens

13. Effects of elevated storage temperature and changes in method of carcass suspension on beef tenderness

    G.C. Smith, R.L. Hostetler and Z.L. Carpenter

B Conservation of refrigerated beef

1. Conservation de la viande bovine refrigeree. Preface
2. I. Conservation de la viande bovine refrigeree: Transformations biochemiques du muscle et qualite de la viande

   C. Valin

3. II. Conservation de la viande bovine refrigeree: Aspects microbiologiques

   M. Catsaras

4. III. Conservation de la viande bovine refrigeree: Aspects technologiques

   R. Rosset

5. Ultrastructural and biochemical changes in the muscular tissue of chilled beef as related to storage procedures (in Russian)

   A.A. Belousov, L.V. Koulikovskaya, A.I. Piskaryov, E.V. Gounarand G.Z Yakoubov

6. Ultrastructural and biochemical changes in the muscular tissue of chilled beef as related to storage procedures

   A.A. Belousov, L.V. Koulikovskaya, A.I. Piskaryov, E.V. Gounar and G.Z Yakoubov

7. The fate of intramuscular connective tissue in aged beef

   D.W. Stanley and R.G. Brown

8. Evolution of myofibrillar proteins, rheological properties and water-holding capacity of beef muscle during long time storage at low temperature and in low relative humidity (in French)

   B.L. Dumont and C Valin

9. On the oxidation of myoglobin to metmyoglobin during the storage of chilled beef

   D.A. Ledward

10. On some changes in muscle proteins occurring under the action of bacterial proteases E-30

    N. Nesterov, A. Grozdanov, P. Velinov and P. Konishev

11. Conservation de la viande bovine sous emballage plastique, sous vide ou en atmospheres controlees: Aspects biochemiques et microbilogiques

    J. Fournaud, P. Sale and C. Valin

12. La conservation de la viande bovine a l’etat refrigere en atmosphere controlee

    E. Garcia Matamoros and A. Moral Rama

13. The microflora developing aerobically on beef after ageing in vacuo

    J.T. Patterson and J.P. Sutherland

14. Studies on some methods and means for increased storage life of freshly cooled poultry meat at temperatures above 0°C

    Ts. Zahariev, S. Mitkov, L. Georgiev, T. Nikolova and D. Dinchev

15. Packaging systems for the protection of fresh beef during shipment and storage

    G. Smith and Z.L. Carpenter

16. Anatomical cutting after muscle groups of different species for the needs of catering establishments and retail (in Russian)

    I. Butanski, A. Petko, P. Velinov, D. Katsarov, L. Ivanov, Ye. Markov, T. Yanev, M. Livinenko and M.I. Radeva

17. Au sujet d’une epreuve de tolerance au saccharose chez des porcs Pietrain et Large White

    G. Monin and M. Henry

18. Recherchers sur le caryotype des porcs a viande exsudative eleves en systeme industriel

    St. Oprescu, I. Arisanu, T. Lourintz and V. Nedelniuc

19. Evolution avec l’age des caracteristiques metaboliques et contractiles des muscles de bovins

    A. Larcourt

20. Shear value of beef longissimus dorsi in relation to muscle fibre type and size

    J. Wismer-Pederson, A. Juel Møller, B. Bech Anderson and T. Liboriussen

21. Einige Untersuchungen der Fleisch- und Fettqualität bei Renntieren

    von Ellef Vold

C Méthodes de controle en usine et prélévements pour les laboratoires spécialisés

1. Quality and quality maintenance

   M. Jul

2. Variations de la composition du Jambon de Paris en fonctio du lieu de prelevement

   C. Schimann and R. Goutefongea

3. Bakteriologische Untersuchungen von Halbfabrikaten ausgewählter Fleischwaren und deren Auswertung

   Th. Schmidhofer and W. Dieterich

4. Improved methods for enumerating staphylococci and detecting staphylococcal enterotoxin in meat foods

   R.M. Julseth and R.P. Dudley

5. A rapid method for the determination of fat in meat and meat products

   R. Nilsson and K. Kolar

6. Apparatus for the measurement of meat and meat product water activity ( aw)

   I. Kondakov and N. Dimitrova

7. Study of justifiability application of different point systems for organoleptic evaluation of meat products (in Russian)

   J. Joksimovic

8. Kontrollen bei der Hitzekonservierung von Fleischgerichten in Folienpackungen

   K. Tändler

9. Influence d’un cycle congèlation-dècongèlation á diffèrents stades de maturation sur la tendretè de la viande de bovin mesurèe par cisaillement

   J. Kopp

10. Deformation-relaxation characteristics of beef meat under axial compression (in Russian)

    A.V. Gorbatov, A.N. Poznyshev and E.K. Nairi

11. Deformation-relaxation characteristics of beef meat under axial compression (in English )

    A.V. Gorbatov, A.N. Poznyshev and E.K. Nairi

12. Inflúence de l’èpaisseur initiale de l’ènchantillon sur les grandeurs caractèristiques du cisaillement des viandes

    P. Sale and C. Touraille

13. Comparative histologic study on local and imported luncheon meat in Greece

    A. Rantsios

D Elevage et qualitè des carcasses et des viandes

1. Apprèciation de l’aptitude du jambon de porcs Piètrain x Large White- et Hampshire x Large white á la transformation en Jambon de Paris

   B. Jacquet and P. Sellier

2. Physical and chemical characteristics of the camel-back condition in lamb carcasses as influenced by diet

   R.F. Plimpton jr., T.E. Crowl, H.W. Ockerman, C.F. Parker and R.R. Motycka

3. Carcass composition and some quality characteristics of muscle tissue as affected by the age and the weight of pigs at slaughter

   A. Ognjanovic, V. Peric and S. Josipovic

4. Correlation between muscle fibre diameter and some characteristics of lamb

   A. Ognjanovic, S. Karan-Djurdjic, V. Kostic and V. Peric

5. Index de densité des jambos isolés de l’ensemble de la carcasse de porc

   B. Desmoulin, B.L. Dumont and R. Tomassone

6. Ultrasonic determination of in vivo carcass composition of cattle

   N.M. Tulloh, Tg. Truscott and C.P. Lang

7. Studium des Nährwertes von Hammelfleisch (In Russian)

   L.A. Sokolova, M.M. Tchirikova and N.N. Shishkina

8. Studium des Nährwertes von Hammelfleisch (In German)

   L.A. Sokolova, M.M. Tchirikova and N.N. Shishkina

E Matières grasses dans les produits carnés incidences technologiques de leur qualité

1. Technological role of animal fats in the production of comminuted meat products (in Russian)

   V.M. Gorbatov, N.P. Janoushkin, A.A. Sokolov and Yu. F. Zayas

2. Technological role of animal fats in the production of comminuted meat products (in English )

   V.M. Gorbatov, N.P. Janoushkin, A.A. Sokolov and Yu. F. Zayas

3. Evolution de certaimes caractéristiques des tissus adipeux de porc au cours du stockage à l’état congelé

   J.P. Girard, Ch. Castang and R. Goutefongea

4. Changes in the lipid component of canned pork products

   G. Manev and L. Bliznakova

5. A study into the fatty acid composition and the physico-chemical indices of bone fat and methods for improving its quality (in Russian)

   V.M. Gorbatov, S.G. Liberman, M.L. Faivishevsky, A.A. Shmidt and I.U. Yusoupova

6. A study into the fatty acid composition and the physico-chemical indices of bone fat and methods for improving its quality (In English)

   V.M. Gorbatov, S.G. Liberman, M.L. Faivishevsky, A.A. Shmidt and I.U. Yusoupova

F Matières dans les produits carnés. Incidences nutritionnelles

1. On the value of fats in meat products (in German)

   L. Kotter, H. Schmidt and H. Winter

2. On the value of fats in meat products (In English)

   L. Kotter, H. Schmidt and H. Winter

3. On the occurrence of fatty acids in animal fats (in German and English)

   E. Hauser, H.-J. Heiz and H. Schmidt

4. Characteristics of lipids in swine receiving diets with added BHT (in French)

   G. Pascal and B. Desmoulin

G Valeur alimentaire et hygiénique

1. Cadmium in Fleisch und Organen von Schlachtrinders

   W. Kreuzer, B. Sansoni, W. Kracke and P. Wibmath

2. Effect of some additives used in meat processing on the growth and toxin production of A. Flavus (in Russian)

   D. Dintchev

3. The biological value of meat loaves produced by means of superhigh frequency heating (in Russian)

   A.I. Pedenko, N.S. Nakonetchny, I.V. Lerina, T.S. Belova, L.F. Tkatchenko, I.A. Bogov, A.S. Bolshakov and A.K. Fomin (In Russian)

4. The biological value of meat loaves produced by means of superhigh frequency heating (in English)

   A.I. Pedenko, N.S. Nakonetchny, I.V. Lerina, T.S. Belova, L.F. Tkatchenko, I.A. Bogov, A.S. Bolshakov and A.K. Fomin

5. Traitement des viandes par irradiation. II: Effet aur la vitamine B12 et les lactobacilles

   J.R. Moreau, C. Simard and R.A. Lachange

6. Effect of breed and diet on fatty acid composition of porcine adipose tissue

   H.B. Hedrick,F.J. Villegas, T.L. Veum, K.L. McFate and M.E. Bailey

H Bactériologie

1. A study into the role of denitrifying microorganisms in sausage production (in Russian)

   V.I. Maroushkina and M.M. Mikhailova (In Russian)

2. A study into the role of denitrifying microorganisms in sausage production (in German)

   V.I. Maroushkina and M.M. Mikhailova

3. Growth and activity of Str. Faecalis isolated from pasteurized canned meats and changes in them after radurization with different doses of gamma rays

   M. Stoychev, G. Djedjeva, N. Dimitrova and R. Brankova

4. Der Einfluss von pH-Wert, Temperatur und Salzegehalt auf die Nitratreduktaseaktivität des Mikrokokkenstammes Mᵢᵢᵢ

   E. Puolanne

5. The occurence of Vibrio in the microflora of Wiltshire cured bacon sides

   G.A. Gardner

6. A rationale for the safety of canned shelf-stable cured meat: Protection=destruction + inhibition

   H. Pivnick and A. Petrasovits

I Traitements thermiques

1. The influence of freezing time post mortem and storage time of frozen porcine M. Longissimus dorsi on diffusion of brine and the characteristics of the muscles: I. Study of the influence on NaCl diffusion and pH, WHC and plasticity

   S. Rahelic, L. Jovanovic and V. Pribiě

2. Effect of method of freezing and thawing on the processing of the cooked ham (in French)

   B. Jacquet and R. Tomassone

3. A study into the condition of frozen meat products during storage and transportation in special containers (in Russian )

   A.N. Lepilkin, S.I. Nozdrin, A.M. Tertychny and V.V. Zotov (In Russian)

4. A study into the condition of frozen meat products during storage and transportation in special containers (in English)

   A.N. Lepilkin, S.I. Nozdrin, A.M. Tertychny and V.V. Zotov

5. On thermolysis of meat proteins

   V. Mihalyi, E. Zural and L. Kormendy

6. Some effects of added water and salt on the cooking losses of meat

   M.D. Ranken

7. The role of hypoxanthine in the development of meat taste and aroma (in Russian)

   Yu.N. Lyaskoskaya and G.A. Safronova (In Russian)

8. The role of hypoxanthine in the development of meat taste and aroma (In English)

   Yu.N. Lyaskoskaya and G.A. Safronova

9. A study of the effect of super-high frequency energy on the quality characteristics of quick-frozen semi-prepared meat during cullinary processing (in Russian )

   Yu.F. Zayas, L.V. Rebane, N.A. Zhizhokina, R.A. Khromova, L.I. Isotova, V.A. Boravsky and S.A. Bolshakov (In Russian)

10. A study of the effect of super-high frequency energy on the quality characteristics of quick-frozen semi-prepared meat during cullinary processing (in German)

    Yu.F. Zayas, L.V. Rebane, N.A. Zhizhokina, R.A. Khromova, L.I. Isotova, V.A. Boravsky and S.A. Bolshakov (In German)

11. Analytical studies into the process of sausage thermal treatment (in Russian)

    O.G. Karpova and A.M. Brazhnikov (In Russian)

12. Analytical studies into the process of sausage thermal treatment (in German)

    O.G. Karpova and A.M. Brazhnikov (In German)

13. Thermal processing

    H.R. Nordin, G. Webb, T. Burke, L.J. Rubin and D. van Binnendyk

14. Ultrasonic spraying of thermolabile materials and their drying in the acoustic field (in Russian)

    Yu.F. Zayas and V.B. Pento (In Russian)

15. Ultrasonic spraying of thermolabile materials and their drying in the acoustic field (in English)

    Yu.F. Zayas and V.B. Pento (In English)

J Protéines non musculaires

1. Some physico-chemical properties of connective tissue proteins (in Russian)

   S.A. Kasparyants, V.M. Gorbatov, O.O. Babloyan and L.R. Balod

2. Some physico-chemical properties of connective tissue proteins (in English)

   S.A. Kasparyants, V.M. Gorbatov, O.O. Babloyan and L.R. Balod

3. An electromicroscopic study of changes in ossein structure during its treatment (in Russian)

   O.O. Babloyan, N.N. Touzova and M.N. Patrashev

4. An electromicroscopic study of changes in ossein structure during its treatment (in German)

   O.O. Babloyan, N.N. Touzova and M.N. Patrashev

5. Preparation of films from collagen-containing raw materials as influenced with some technological factors (in Russian)

   V.M. Gorbatov, O.O. Babloyan, L.R. Balod and S.A. Kasparyants

6. Preparation of films from collagen-containing raw materials as influenced with some technological factors (in English)

   V.M. Gorbatov, O.O. Babloyan, L.R. Balod and S.A. Kasparyants

7. The utilisation of slaughter animals’ blood as a protein additive in the manufacture of meat products (in Russian)

   N.E. Smirnitskaya, L.K. Zyrina, L.P. Ovtchinnikova and V.I. Filimonova

8. The utilisation of slaughter animals’ blood as a protein additive in the manufacture of meat products (in German)

   N.E. Smirnitskaya, L.K. Zyrina, L.P. Ovtchinnikova and V.I. Filimonova

9. The substitution of meat in sausage emulsions by modified fish protein preparations

   M. Naczik,P. Bykowski and Z. S. Gdańsk

10. The utilisation of some protein additives and phosphates to improve the technology for canned comminuted meats (in Russian)

    V.A. Graf

11. The utilisation of some protein additives and phosphates to improve the technology for canned comminuted meats (in English)

    V.A. Graf

12. Formulation and comparative evaluation of soy proteins in meat food products

    R.N. Terrell

13. Détection des protéines de soya ou de lait dans les produits de viande stérilisés ou non

    A. Frouin, C. Barraud, D. Jondeau

K Additives

1. Enzymatic breakdown of added tripolyphosphate and diphosphate in meat

   R. Neraal and R. Hamm

2. Some observations on the water-holding capacity of meat

   N. Ando, T. Ohashi, T. Ito

3. Essai de certaines méthodes pour la conservation de la qualité et pour le prolongement de la durée de conservation de la viande hachée

   N. Tutundjiev and A. Gakev

4. Some aspects of colour formation in meat products (in Russian )

   V.V. Palmin, V.K. Prizenko, T.A. Fyodorova and O.A. Loginova

5. Some aspects of colour formation in meat products (in English)

   V.V. Palmin, V.K. Prizenko, T.A. Fyodorova and O.A. Loginova

6. Composition du pigment des viandes salées

   A. Frouin and J.P. Cordier

7. The influence of nitrite on cured pork flavour

   W. Ockerman, J.P. Hadden and V.R. Cahill

8. The effect of sodium nitrite on the organoleptic properties of processed meat products

   R. Skjelkvaale, M. Valland and H. Russwurm jr.

9. Recent studies on the role of sodium nitrite and sodium nitrate in cured meat products

   H.K. Herring

10. Inhibition of enterobacteriaceae, including salmonellae, in meats caused by nitrite (in German)

    L. Leistner, H. Hechelmann and K. Uchida

L Produits secs

1. The association of protein solubility with physical properties in a fermented sausage

   J.T. Klement, R.G. Casses and O.R. Fennema

2. Changes in non-protein nitrogen compounds during dry sausage ripening

   N. Dierick, P. Vanderkerckhove and D. Demeyer

3. Stoichiometry of carbohydrate fermentation during dry sausage ripening

   A. de Ketelaere, D. Demeyer, P. Vandekerkhove and I. Vervaeke

4. Specificity of lipolysis during dry sausage ripening

   D. Demeyer, J. Hoozee and H. Mesdam

5. The influence of a vibrio strain on the ripening of dried hams

   E. Petäjä and F.P. Niinivaara

6. A contribution to the investigation on pure and conjoint cultures of streptococci and micrococci in the ripening of sausages

   M. Šutić and J. Joksimović

7. Application industrielle de levains microbiens en boullion lors dela fabrication du saucisson sec bulgare

   St. Djevizov

M Salaison

1. Microstructural and physicochemical changes of the muscular tissue during meat curing by means of needleless pumping of brine (in Russian)

   A.S. Bolshakov, V.G. Boreskov, A.A. Belousov and V.I. Plotnikov

2. Microstructural and physicochemical changes of the muscular tissue during meat curing by means of needleless pumping of brine (in German)

   A.S. Bolshakov, V.G. Boreskov, A.A. Belousov and V.I. Plotnikov

3. The diffusion of brine ingredients (single ions) in the swine thigh muscles

   B. Draganović, S. Stanković and M. Nadj

4. Charakteristiken der Intermuscular Injizierten Pökellake in die Muskeln des Schweinshinterschinkens

   R. Tadić, M. Nadj and B. Draganović

5. Fabrication du jambon de Paris par saumurage avant rigor mortis

   R. Goutefonga and C. Schimann

N Varia

1. A criterion of the quality of multiphase disperse systems separation and its application to the process of slaughter animals’ blood separation (in Russian)

   A.N. Bogatyryov, V.M. Tchesnokov and V.P. Toutevitch and N.N. Mizeretysky

2. A criterion of the quality of multiphase disperse systems separation and its application to the process of slaughter animals’ blood separation (in English)

   A.N. Bogatyryov, V.M. Tchesnokov and V.P. Toutevitch and N.N. Mizeretysky

3. Characteristics of effluents from meat packing plants

   I. Roussev, L. Zlatin and N. Tomov

4. Meat problems in French speaking Africa (in French)

   J. Rozier

5. Characteristics in world meat production, consumption and trade (in French)

   O. Gajger, A. Ognjanović and M. Županjevac

Technical program

Discussions

1. La recherche sur la viande en france

   B.L. Dumont

2. Discussion of
3. Session A Biochemistry: Introductory remarks to Rapport Principal – Thème Général A

   J.R. Bendall

4. Discussion of session B Refrigarated storage
5. Discussion of session C Quality and maintenance

   M. Jul

6. Discussion of session D Meat quality
7. Discussion of session E Meat fats and technological quality
8. Discussion of session G Nutritive value and hygiene
9. Discussion of session H Microbiology
10. Discussion of session I Heat treatments
11. Discussion of session J Meat proteins
12. Discussion of session K Additives
13. Discussion of session L Dried products
14. Discussion of session M Sausages
15. Discussion of session N Varia

Additional information

Opening session

1. Canada’s beef industry

   C.A. Gracey

2. Canada’s meat industry

   F.W. Chalmers

3. A review of the Canadian hog industry

   E. Alderson

4. L’industrie ovine au Canada

   C. Bernard

5. Sheep production in Canada

   C. Bernard

6. The scope of Canadian meat science research and some industry applications

   H.T. Fredeen

Scientific sessions

1. Chemical changes in post mortem muscle

   D.E. Goll, M.H. Stromer, A. Suzuki, W.A. Bosch, M.K. Reddy and R.M. Robson

2. Importance and measurement of water activity (aw) in meat and meat products (in German)

   L. Leistner and F. Wirth

3. The behaviour of salmonellae in vacuum-packaged cooked cured meat products

   C.M. Davidson and G. Webb

4. The biological characterization of the proteus bacteria (in Russian)

   I.A. Kondratyev and Bezuglaya

5. The influence of gaseous nitrogen atmosphere on chilled meat colour and microflora changes during storage (in Russian)

   I.A. Kondratyev and Bezuglaya

6. Some observations on the microbiology of fermented sausages

   J. Naghski, S.A. Palumbo and J.L. Smith

7. Germfree muscle techniques as a tool for studying microbiological roles in sausage production

   H.W. Ockerman, R.F. Plimpton, V.R. Cahill, T. Routh and J.D. Hone

8. Growth of Microbacterium thermosphactum on fresh beef

   L.A. Roth and D.S. Clark

9. On the biodynamics of starter cultures

   M. Stoychev, G. Djedjeva and F.P. Niinivaara

10. Lipase activity of Streptcoccus faecalis under temperatures of pasteurisation, incubation and storage of canned meat products

    M. Stoychev, G. Djedjeva and R. Brankova

11. Studies on the lipase activity of some starter cultures (Micrococcus-strain 199/10 and Lactobacillus-strain 4669/6) at temperatures used in the manufacture of raw dried meat products

    M. Stoychev, G. Djedjeva, R. Brankova and F.P. Niinivaara

12. Action of nitrites and nitrates in concentrations as used in the practice of meat processing on lipase activity of some starter cultures (Micrococcus-strain 199/10 and Lactobacillus-strain 4669/6)

    M. Stoychev, G. Djedjeva, R. Brankova and F.P. Niinivaara

13. Influence of pH and different concentrations of NaCl on lipase activity of some starter cultures (Micrococcus-strain 199/10 and Lactobacillus-strain 4669/6)used in the production of raw dried meat products

    M. Stoychev, G. Djedjeva, R. Brankova and F.P. Niinivaara

14. The effect of sodium nitrite on germination and growth of spores from Clostridium botulinum type B in a meat product

    T.B. Tjaberg and O. Kvåle

15. Beef muscle pH in relation to post-mortem changes in color and tenderness of the longissimus dorsi

    H.T. Fredeen, A.H. Martin and G.M. Weiss

16. A study of collagen structural stability by means of infra-red spectroscopy and electron microscopy (in Russian)

    V.M. Gorbatov, L.R. Ballod and S.A. Kasparyants

17. Myoglobin, haemoglobin and iron in bovine and porcine muscle

    R. Hamm and K. Buennig

18. Incidence of low post slaughter pH and its influence on post mortem tenderisation

    A.W. Khan and W.W. Ballantyne

19. Ultrastructural changes in frozen meat during storage (in Russian)

    Yu.G. Kostekno, V.N. Pismenskaya and A.A. Belousov

20. Certain muscle properties in relation to degree of fatness and muscling in pig carcasses

    A.H. Martin and H.T. Fredeen

21. Some qualitative indices of beef cattle as effected with preslaughter injection of NaCl (in Russian)

    E.G. Shoumkov and N.P. Gorbataya

22. A study into physico-chemical and structural changes of collagen tissue by means of a differential thermal analysis (in Russian)

    N.N. Touzova, M.N. Patrashev and O.O. Babloyan

23. A study of ultrasonic effect upon the properties of meat proteins (in Russian)

    Yu.F. Zayas and N.A. Strokova

24. The systematic variation in toughness within muscle and some of its implications

    L.J. Hansen

25. Composition biochimique et ten drete de la viande de boeuf

    G. Masson and J.R. Moreau

26. A study into mutton food value. I. Morphological composition (in Russian)

    N.N. Shishkina, L.A. Sokolova and G.Y. Filinova

27. A study into the relation between meat sensory evaluation and its physico-chemical characteristics (in Russian)

    G.L. Solntseva and G.P. Dinariyeva

28. Boar meat: Tests for taint and consumer response

    C.G. Stinson, L.H. Tucker, G.M. Weiss and A.H. Martin

29. Investigations on the influence of transport upon the appearance, run and ceasing of stress reaction in calves and pigs and its impact on the technological qualities of meat

    N. Nesterov, Tr. Tomov, Ar. Krustov, N. Sedloev

30. Changes in meat derived from fattened cattle as a consequence of treatment before slaughter (in German)

    B. Sabljić and Petričević

31. Studies on weight gain, output and quality of meat from lambs castrated by elastration

    L. Ivanov, O. Neichev, D. Katsarov, P. Velinov, T. Yanev and E. Markov

32. Addition d’un anti-oxygene (BHT) dans l’alimentation du porc male castre: Constitution des graisses et residus tissulaires

    B. Desmoulin, G. Pascal and G. Durand

33. Microstructural indices of meat ageing in cure (in Russian)

    V.I. Plotnokiv and A.A. Belousov

34. Penetration of intravascularly injected pickle ingredients into shoulder muscles

    R. Tadić, M. Nadj, B. Mihalović and Draganović

35. On the role of penetration activators during brine pumping of meat (in Russian)

    A.S. Bolshakov, V.G. Boreskov and N.N. Mizeretsky

36. Investigation of the effect of heat processing conditions on canned ham taste, aroma an other characteristics (in Russian)

    A.S. Bolshakov, E.F. Oreshkin and G.L. Solntseva

37. Hydrodynamic pecularities of the process of high-temperature continuous extraction of gelatin (in Russian)

    A.N.Bogatyryov and N.N. Mizeretsky

38. The quality of beef bone fat as effected with technological factors (in Russian)

    A.N.Bogatyryov and N.N. Mizeretsky

39. Investigations of the oxidation degree of pork subcutaneous adipose tissue at low above-zero and subcryoscopic storage temperatures (in Russian)

    L.D. Vasilyeva and A.I. Piskarev

40. Heat-physical properties of cryogenic freezing of meat and raw endocrine enzymatic materials (in Russian)

    N.A. Alexandrea, V.V. Ilyukin and E.I. Kauktcheshvii

41. A study into the process of vibrocutting of boneless meat and fat raw materials (in Russian)

    T.V. Tchizhikova, N.N. Mizeretsky and V.I. Ivashov

42. Aspects regarding hygiene and technology in wrapping beef hindquarters in PVC film

    O.S. Braathen

43. Changes in the lipid fraction during the ripening of ”pure pork” salami

    L. Cerisse, U. Bracco, I. Horman, T. Sozzi and J.J. Wuhrmann

44. Use of carbon dioxide and oxygen for extending shelf life of pre-packaged fresh beef

    D.S.Clark and C.P. Lentz

45. Effect of fluorescent light on and ultraviolet energy on the rate of discolouration of fresh pre-packaged beef

    D.E. Hood

46. Depletion of nitrite in heated meat products during storage

    W.J. Olsman and B. Krol

47. Some current observations on the occurrence and formation of N-nitrosamines

    W. Fiddler, E.G. Petrowski, J.W. Pensabene and A.E. Wasserman

48. The residual levels of nitrite in cured meat products

    O.E. Kolari and W.J. Aunan

49. Increasing the resources of animal protein due to the rational utilization of cattle slaughtering products, to technology improvement and to the use of animal and plant additives in meat production (in Russian)

    V. Gorbatov

50. Emulsion characteristics and processing feasibility of sausage products incooperating unconventional protein sources

    R.F. Plimpton, H.W. Ockerman, V.R. Cahill, J.C. Potter and K. Neer

51. Meats and structured vegetable proteins

    L. Sair

52. Meat analogs of soy – A summary of uses and labelling policy in meat products

    R.H. Alsmeyer

53. A new perspective protein source for sausage production

    G. Uzunov and L. Tsolova

54. An apparatus for microslide immune diffusion (German and English)

    H.J. Langner

55. Pesticide and heavy metal residues in Canadian meats

    B. Gorenstein and J.D. Sproule

56. Correlation between pesticide residues in blood of hogs and pesticide residues in their tissues and organs

    V. Višacki

57. Tendency in the requirements of qualified personnel following the process of concentration and specialization in the meat industry

    N. Nesterov, I.V. Boutansky, I.V. Karaivanova and A. Hadjistoicheva

58. The effect of ageing time and temperature on vacuum packaged beef

    W.R. Usborne, E. Essof and W.A. Gillis

59. Studies on the reduction of thermal resistance of microorganisms and on the improvement of thermal conductivity in meat products (in German)

    K. Kniewallner and O. Prändl

60. Contraction provoquee par le froid dans les muscles de veau

    A. Laccourt

61. Recent developments in the analysis of meat texture

    D.W. Stanley

62. Ripening of German Salami type dry sausages with lactobacilli and micrococci starter cultures (in German)

    G. Reuter

63. Radappertization of meats- present status

    E. Wierbicki and R.W. Baker

64. Influence of several physical and chemical properties of meat on tenderness

    W.A. Gillis and W.R. Usborne

65. N-Nitrosamines as potential food carcinogens

    J.K. Foreman

66. Process engineering

    W.T. Force

67. High dose radiation processing of poultry and seafood products

    E. Wierbicki, A. Anellis, J.J. Killoran, E.L. Johnson, M.H. Thomas and E.S. Josephson

1. Abstracts (in German) and additional information
2. Introductory speech

   E. Waldegrave

A Mechanisms controlling glycolysis in muscle

1. The impact of muscle physiology on meat research

   B.B. Marsh

2. Mechanisms controlling glycolysis in muscle : The biochemistry of post mortem glycolysis

   R.K. Scopes

3. Mechanisms controlling glycolysis II. Physiological considerations

   D. Lister

4. Effect of depolarizing muscle relaxants on post-mortem changes in the muscle tissue (in Russian)

   N.N. Krylova and L.L. Vortkevich

5. Contribution a l’etude de la contracture provoquee par le froid

   A. Lacourt and J. Charpentier

6. Influence of post mortem glycolysis and dephosphorylation of high energy phosphates on poultry tenderness

   A.W. Khan

7. Relative activities of the adenotriphosphatase enzymes in frog and pig skeletal muscles

   J.J.A. Heffron

8. Einfluß der Zerkleinerung auf den Abbau von ATP und Glykogen im Rindermuskel post mortem

   R. Hamm and J. van Hoof

9. Diphosphate and autolysis of ATP

   J. van Hoof and R. Hamm

10. Glycolytic activities in a salted and matured pork product

    E. Maggi, G. Dazzi, R. Chizzolini, G.P Girardello and G.L Rossi

11. Besonderheiten der Physiologie des Kreislaufsystems und des Sauerstofftransportes beim Schwein

    W. Wachtel

B1-11 Texture, boar taint and carcass hygiene

1. Development and application of Armour tenderometer for measuring tenderness of beef carcasses

   L.J. Hansen

2. Eating quality of bull and steer beef assessed by sensory and objective methods

   B.B. Chrystall

3. Meat toughness index of beef carcasses

   B.L. Dumont

4. Sarcomere length and meat quality

   C.A. Voyle

5. Muscle fiber characteristics, postmortem shortening and tenderness of pork

   M.D. Judge, H.B. Hendricks, D.T. Lafferty, E.D. Aberle and J.C. Forest

6. Effect of some post slaughter treatments on the mechanical properties of meat

   P.V. Harris and J.J. MacFarlane

7. Evolution de quelques proprietes mecaniques du muscle pendant la maturation

   P. Salé

8. Contribution a l’etude de l’Aaction de la cathepsine d sur certaines structures musculaires myofibrilles et collagene

   J. Kopp and C. Valin

9. Влияние протеолитического ферментного пренарата из культуры Aspergillus Terricola на некоторые показатели говяжьего мяса при различной технологической обработкепри Различной Технологической обработке

   W.J. Mizjik, W.I. Kalugina, K.E.Wuinstein, E.P. Pschenitschana, A.N. Startchewoj, N.F. Konjuschenko, A.N. Beresenko and L.P. Krylova

10. Influence of plant proteases upon the structure and enzymatic activity of skeletal muscles

    N. Nesterov, R. Guergieva and A. Grozdanov

11. The effect of stretch on the ultrastructure of rigour shortened muscle

    E. Herlihy, P.V.J. Hegarty and J.J.A. Heffron

12. Rapid estimation of boar taint in pork carcasses

    R.L.S Patterson and C.G. Stinson

13. Pork odour and boar taint in pigs

    B.L. Dumont and B. Desmoulin

14. Preliminary observations on chemical defleecing of sheep as a means of reducing carcass contamination

    T.N. Leach

15. Comparative hygienic evaluation of mechanical methods of removing the skins from cattle carcasses (in Russian)

    Y.G. Kostenko and D.M. Teternikov

16. Spray washing of lamb carcasses

    C. Bailey

C Nitrite curing

1. Chemical and biochemical implications of nitrite during curing

   C.L. Walters

2. Nitrite in curing – microbiological implications

   R. Spencer

3. Reaktionen von Nitrit mit Blut und Muskelfleisch

   K.L. Möhler, M. Baumann und H. Erbert

4. Cure accelerators

   L. Sair

5. The influence of time of curing post mortem on the diffusion of brine and corresponding changes in M. longissimus dorsi of pigs

   R. Rahelić, L. Jovanović, V. Crkvenjakov and M. Stefanović

6. Penetration of methionine in the ham in the process of salting and its effect on the taste and aroma (in Russian)

   M.M. Mikhailova and E.V. Labetsky

7. Colour of canned hams produced from pork chilled and cured by different procedures

   B. Skenderović and S. Rahelić

8. Reaction of nitrite with sarcoplasmic proteins

   N. Ando, Y. Nagata and T. Okayama

9. Inhibitory action of different concentrations of NaCl used in meat processing on breathing activity of Streptococcus faecalis

   M. Stoychev and G. Djejeva

10. Influence of nitrates, nitrites and polyphosphates on breathing activity of Streptococcus faecalis

    M. Stoychev and G. Djejeva

D Microbiology

1. Bacteriological activity of ham microflora

   G.A. Gardner and J. Patton

2. О методе выбора оптимального режима стерилизации консервов

   A.A. Solokov

3. Изучение сохранения и развития Bас. Cereus в мясе и предупреждение загрязнения его этим микроорганизмом

   E.F. Tsyss, E.A. Chuikin and Y.P. Brewers

4. Storage changes in sterilized canned meat

   V. Veselinov

5. The influence of some pasteurization temperatures on the evolution and breathing activity of Str. faecalis

   M. Stoychev, G. Djejeva and R. Ilieva

6. Breathing activity of Streptococcus faecalis under the influence of some substrates present in meat products

   M. Stoychev and G. Djejeva

E Lipids

1. Utilization of triglyceride by porcine muscle

   N.B. Enser

2. Изменеие летучих жирных кислот и эфиров в мясе при тепловой обработке

   N.N. Krylova and K.I. Bazarova

3. Изменение липидных компонентов в мясе при тепловой обработке

   L.F. Kelman, J.N. Lyaskovskaya and N.V. Tatulova

4. The determination of fat content in meat and meat products by nuclear magnetic resonance

   R. Nilsson and K. Kolar

5. A rapid method for the determination of fat in the industrial production of force meats

   S. A. Svendsen

6. К вопросу о пищевой ценности свинины при стабилизирующем воздействии антиокислителей

   E.G. Shumkov. M.I. Transoma and N.P. Stratilatova

F PSE Pork

1. Research on PSE meat and related problems

   W. Sybesma, de Heer and P.G. van der Wal

2. Symposium summary: Research on PSE meat and related problems

   R.A Lawrie

3. Some physiological and biochemical characteristics of normal and stress prone pigs

   D.G. Topel, D.G. Siers, G.H. Weiss and J.H. Magilton

4. A study of PSE pork in Canada

   H.R. Nordin, J. Randall and L.J. Rubin

5. Abnormal pH₂ values in pig meat and their effect on the quality of bacon

   P. A. Barton

6. Effect of PSE condition of pork on stability of luncheon meat during sterilisation

   J. A Leest, J.W.P. van Baal and J.P. van Male

G Water-holding capacity

1. Effect of carcass colling rate on exudate from meat

   A.A. Taylor

2. pH, Ca and water binding capacity

   M.A. Frouin

3. Исследование морфологической структуры и водоудерживающей спосовности мышечной ткани свинины при субкриоскопической температуре хранения

   L.D. Vasilyeva

H Live grading, carcass grading and eating quality

1. Carcass grading and classification

   R.W. Poneroy

2. Progress report on the development of carcass classification systems in Great Britain

   A. Cuthbertson and G. Harrington

3. Carcass classification of beef sheep and pig

   As. Petkov, P. Velinov, D. Kazarov, L. Ivanov, E. Markov and G. Dimitrov

4. Grading lamb carcasses for conformation

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

5. Appraisal of beef carcasses

   D.R. Williams, R.W. Pomeroy and J.H. Harries

6. Criteria of carcass evaluation from dissection of cuts or their specific gravity determination

   B. Desmoulin

7. Economic importance of morphologic characteristics in beef carcasses

   H. de Boer and J. de Rooy

8. Carcass composition grade and quality

   E.K. Prost, N. Pickielna and E. Pelczynska

9. Ultrasonic scanning of live cattle

   C.A. Miles, R.W. Pomeroy and J.M. Harries

10. Исследования в области применения ультразвуковых колебаний в технологических процессах мясной промышленности

    U.F. Zayas

11. Eating quality in Danish cattle as related to sex and age

    L. Buchter

12. Исследование взаимосвязи между сенсорными оценками качества говядины и ее физико-химическими характеристиками

    N.N. Krylova, G.L. Solntseva and G.P.Dinarieva

13. Исследование веществ овусловливающих ароматно-вкусовне качества мясопродуктов

    K. Kostova

14. Anatomical meaning of the specific gravity of hams from non-castrated Large white male pigs

    B. Desmoulin, B.L. Dumont, B. Jacquet and R. Tomassone

J Engineering problems in cooling and storage

1. Engineering problems in cooling and storage of meat

   C.B. Cutting

2. Some factors affecting the temperature of packaged overwrapped trays of meat in retailer’s display cabinets

   R. Malton

3. Temperatures in open display cabinets

   L. Bogh- Sorenson

4. Теплофизическая характеристика режимов термическом обработки мясопродуктов влажным воздухом

   A.M. Brazhnikov A.I. Peleyev A.V. Safronov and G.M. Slepykh

5. Auftaumethoden für Gefrorenes Rindfleisch

   G. Heinz

6. Auftauen von Fleisch nach einem Schock-Strahlung-Verfahren

   J. Kondratenko, D. Kalinov, M. Tantikow and G. Balanski

K Chicken

1. Poultry meat in the United Kingdom

   D.H. Shrimpton

2. Aspects of the microbiology of chicken carcasses

   J.T. Patterson

3. Температурная зависимость диеэлектрических свойств мяса птицы сверхвысоких частотах

   I.A. Rogov, V.N. Adamenko, and V.I. Khlebikov

4. Интенсификация процесса охлаждения мяса птицы

   A.M. Sivacheva T.M. Karikh

5. Качество мяса кур замораживаемого в жидкости

   K.P. Venger and A.S. Bolshakov

6. Water-cooling, drip and refrigeration of broilers (in Russian)

   M. Kondratenko, M. Tantikov and G. Blansky

7. Untersuchungen über die Zeit-Temperaturabhängigkeit einiger Qualitätskriterien bei der Lagerung von Hühnergerflügel

   H. Eichinger

8. Die Bestimung des Wassergehaltes in Gefrierhänchen und Gefrierhühnern und Vorschläge für Grenzwerte

   W. Woltersdorf

L Miscellaneous papers II

1. Fabrication of ”Paris Ham” from crossbred pigs

   B. Jacquet and P. Sellier

2. Electrophoresis of serum and muscle proteins of pigs fed lysine

   P. Gabrovsky

3. Changes in the soluble muscle proteins and isoenzymes of lactate dehydrogenase in irradiated beef meat

   N. Nesterov, G. Usunov and L. Zolova

4. Прижизненная диагностика цистицеркоза крупного рогатого скота методом реакции латекс-агглютинации

   N.Y. Kosminkov and V.V. Filippov

5. Влияние конструктивных факторов на разделяющую способность жидкостных центрифуг

   N.N. Mizeretskiy and A.N. Bogatyrev

6. Retinol contents in liver of calves to 18 months of age from different breeds

   N. Nesterov, and N.Kojouharova

M Connective tissue proteins

1. Connective tissue proteins

   A.J. Bailey

2. The enzymatic breakdown of collagen

   D.J. Etherington

3. Progress in the study of connective tissues and some interactions with muscle during growth

   S.N. Partridge

4. Исследование четвертичной структуры коллагена

   D.P. Radkevich, E.A. Masyukova, R.I. Li and Ye.S. Oblonkova

5. Исследование аминокислотного состава соединительной ткани в процессе растворения реконституции

   V.M. Gorbatov L.R. Balod S.A. Kasparyants

6. Reactions luminiscentes histolomgiques de detection de l’elastine et du collagene

   E. Tchakarof, M. Gardevski, I. Ktatchmarov and M. Kiliovska

7. Statistical evaluation of the results obtained with the ISO-method for hydroxyproline assay (Stegemann-Stalder) – Influence of some modifications

   J. Bessemans, R. Lambion and D. Jacqmain

N Packaging of meat in air, CO₂ or vacuum

1. The gaseous environment of fresh packaged meat

   A.A. Taylor

2. Stability of beef packaged in air, partial vacuum and in oxygen-carbon dioxide mixtures

   H.D. Naumann, R.R. Gonzales and L.C. Yeh

3. Reflectance spectra and colour of beef packed in different concentrations of oxygen

   D.B MacDougall

4. Factors affecting the accumulation of metmyoglobin in packaged beef

   D.E. Hood

O Changes in meat during storage

1. Biochemical studies on the discolouration of fresh meat

   J.L. Atkinson and M.J. Follett

2. Structural changes during post rigor storage of some large beef muscles

   W.J. Raville, R. L. Joseph and M.G. Harrington

3. Микроструктурные показатели степбней созревания и порчи мяса

   V.A. Adutskevich and A.A. Belousov

4. Изменение ультраструктуры поверхностных слоев мышечной ткани охлажденного мяса в процессе его хранения

   A.A.Belousov and YU.G. Kostenko

5. Превращение белковых и утлеводно-фосфорных соединений в мышечной ткани во время автолиза при разных способах предубйного воздействия

   V.N. Zhulenko and I.G. Bereza

6. Studies on the contents of retinol in calf livers stored under different temperature and periods of time

   N.Kojouharova and N. Nesterov

7. К вопросу о сроках хранения свинины охлажденной различными способами

   Y.L. Moiseyeva, A.A. Bukanova and G.A. Balandina

P Sausages

1. Aroma constituents in Swedish fermented sausage I. Formation of lactic acid and short chain fatty acids (C₁-C₆)

   H. Halvarson

2. Aroma constituents in Swedish fermented sausage II. Formation of neutral low molecular cabonyl compounds (C₁-C₈)

   H. Halvarson

3. Influences of starter cultures upon the changes in proteins of ”Štajer” sausages during the fermentation

   Č. Šajber, R. Karakaš and P. Mitić

4. Defects of colour of the Bulgarian dry sausages caused by some saprophyte microorganisms and their removing by starter application of Micrococcus strain

   S. Djevisov

5. О структурообразовании при созревании сырых колбас

   A.A. Sokolov and V.T. Chekhovskaya

6. Preferential adsorption of meat proteins during emulsification

   J. Schut and F. Brouwer

7. The effect of non-meat proteins on the emulsion capacity of meat proteins

   R. Nilsson, K. Perron, B. Nilsson and L. Schaff

8. Determination of emulsifying properties of non-meat proteins

   R.L. de Fielliettaz Goethart

9. Исследование влияния некоторых факторов на физико-химические свойства фарша качество и выход вареных колбас

   L.P. Lavrova, M.S. Kalanova, L. I. Morozova and G. S. Naginskaya

10. Влияние добавок на некоторые качественние показатели фаршевых консервов

    A.S. Bol’shakov and V.A. Graf

11. The detection of soybean protein in meat products

    I.F. Penny and K. Hofmann