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A Aspects of meat production and meat quality

1. Contribution to investigation of indices of fresh pork quality

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

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

   J. Scheper

3. Quality indices of meat products

   M. Stanku, M. Solomon and K. Zafiu

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

   P. Salé and C. Valin

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

   L. Buchter

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

   J. Charpentier

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

   A. Pinkas and E. Toncheva

8. Studies of some postmortem changes in buffalo meat

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

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

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

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

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

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

    P.A. Barton

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

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

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

    T. Vestergaard

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

    М. Маtchev

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

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

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

    G.P. Dinarieva and G.L. Solntseva

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

    M. Steinhardt and Sh. Geogiev

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

    N. Nesterov, N. Kojuharova and N. Kirdzhieva

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

    J. Doubravicky and F. Strmiska

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

    A.J. Møller

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

    I. Ingr

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

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

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

    F. Grosse

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

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

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

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

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

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

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

    D. Lister and P.W. Ratcliff

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

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

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

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

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

    A.A. Agabeily

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

    E. Otto

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

    A. Ognjanovic, D. Polihronov and J. Joksinovic

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

    B. Dzinleski, S. Smilevski and R. Ilkovski

34. Parental size and carcass composition of lambs

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

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

    A. Tederko and B. Balicki

36. Stunning procedures and meat quality

    W. Sybesma and W. Groen

B Mikrobiological and hygienic aspects

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

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

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

   J. Fournaud, B. Jacquet and B. Poujardieu

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

   G. Reuter

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

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

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

   E.V. Nurmi and S.O. Turunen

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

   D. Bajljosov

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

   E. Mejeevsky

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

   J. Takacs

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

   T.H. Angersbach

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

    W. Wachtel

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

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

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

    O. Pawel, V. Hrusovska and Z. Tomes

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

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

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

    Ch. Labie and M. Delzons

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

    L. Leistner

16. Detergent sanitizers for plymeric containers (in Russian)

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

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

    D.D. Kyosev and A.A. Sokolov

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

    I. Stoyanov and N. Nesterov

C Chemical aspects of meat and meat products

1. Phospholipids of cattle muscular tissue (in Russian)

   Yu.N. Lyaskovskaya and E.T. Schmidt

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

   J. Rozier

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

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

4. Sulphyhydryl groups in meat proteins

   B.J. Tinbergen

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

   R. Nilson and K. Kolar

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

   N.N. Krylova and I.N. Luķonina

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

   V.V. Palmin and V.A. Gonotsky

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

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

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

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

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

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

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

    A.K. Iskandaryan

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

    S.A. Kasparyants, L.P. Bolod

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

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

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

    M. Pietrzyk and D. Skarbek

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

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

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

    E. Mirna

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

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

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

    V.I. Solovyov and V.Z. Krakova

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

    H.R. Hibbert and M.L. Meara

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

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

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

    V. Peshitch, L. Radovic and A. Oreskovic

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

    L.L. Zbanduto and N.N. Shishkina

23. Behaviour of polyphosphates during storage of meat products

    V. Mihalyi and L. Körmendy

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

    N. Nesterov, R. Georgieva and A. Grozdanov

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

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

D Technological aspects of meat and meat products

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

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

2. On diet meat products production (in German)

   R. Grau

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

   A.A. Belousov and E.I. Skalinsky

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

   A. Kalaidjiev

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

   N. Ando and Y. Nagata

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

   D. Klima

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

   J. Kopp, J. Charpentier and P. Salé

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

   V.I. Solovyov and G.N. Kuznetsova

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

   I.R. Balod and S.A. Kasparyants

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

    H. Halvarson and R. Nilson

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

    Ch. Nickels and R.M. Lantz

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

    S. Kolev and Y. Stefanov

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

    I. Baytchev and M. Stoytchev

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

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

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

    A.I. Nazarova

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

    F. Bučar and A. Frölich

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

    R. Karakaš, J. Dinić and T. Stojsavljević

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

    Z. Ziemba

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

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

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

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

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

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

22. Processing factors and emulsion characteristics

    W.L. Sulzbacher and C.E. Swift

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

    T. Fruelund

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

    C. Stanculescu, C. Šandulescu and C. Sbircea

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

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

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

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

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

    B. Skenderović and S. Rahelić

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

    S. Rahelić and B. Skenderović

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

    D. Klíma, M. Petříček and Hujňáková

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

    Yu.F. Zayas and N.T. Smolsky

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

    Yu.F. Zayas and I.U. Yusupova

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

    A.S. Bolshakov and N.S. Mitrofanov

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

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

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

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

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

    D.P. Radkevitch and E.A. Masyukova

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

    S. Rudischer

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

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

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

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

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

    E. Kuchling and H. Schlicht

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

    J. Charpentier and A. Gac

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

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

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

    K. Tändler

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

    Ts. Zachariev and L. Georgiev

44. Meat processing – A university course for industry

    L. Borchert

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

    A.K. Chatterjee

46. Optimisation of the meat processing industry

    I. Prelec

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

    Cz. Tederko

48. The method of interplant comparison in the meat industry

    L. Trusiak

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

    A.N. Tunkov

50. Tightness of clipped plastic casings

    T.B.T. Tjaberg and A. Skulberg

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

    Z. Tomán

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

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

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

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

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

    V. Stănescu and C. Laslo

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

    V. Stănescu and C. Laslo

Additional information
1. Opening lecture: Entwicklung der Fleischforschung seit 1955

   R. Grau

A. Aspects of meat production and meat quality

1. The desirability of pork products processed prior to chilling

   R.L. Henrickson, A.F. Parr, E.D. Cagle, F.C. Arganosa and R. Johnson

2. Fleischqualität und Mortalität beim Transport von Schlachtshweinen

   L.H.H.M. Lendfers

3. Heart rate counting from photoplethysmografic records as an aid in the search for better methods of handling hogs before slaughter

   J.H. Luyerink and J.P.W. v. Baal

4. Some characteristics of ham segments

   R. Rede, S. Rahelic

5. Measurements on unfixed mammalian muscle fibers from pre- and post-rigor muscles of animals at different stages of development

   P.V.J. Hegarty

6. Some characteristics of largest muscles of ham

   S. Rachelić and R. Rede

7. Influence of aldosterone on pale, soft, exudative (PSE) porcine muscle

   F.L. Passbach jr., A.M. Mullins, V.K. Wipf and B.A. Paul

8. Meat aging in burn sickness

   O. Pawel, V. Kalousova, J. Janeček, Z. Tomeš and V. Hrušovska

9. Beef tenderness in relation to connective tissue content

   E. Prost and E. Pelczyńska

10. Die Bedeutung der Rigormessung des Schinkens im Bezug auf Fleischqualität und Umwelteinflüsse

    W. Sybesma

11. Correlations between ultimate pH and some quality traits of sheep meat

    P.E. Bouton and W.R. Shorthose

12. Effects of composition upon ground beef palatability

    Z.L. Carpenter and G.T. King

13. Ist eine Aufmast von selektierten Färsen und Kühen zweckmässig?

    E. Otto

14. Meat food value and a degree of fatness of young cattle carcasses at different feeding planes

    E.G. Shoumkov, N.I. Kouritsyn, E.A. Shklovsky, N.P. Stratilatova, T.M. Mittelstein and B.V. Garshan

15. Weaning time, structure of rations and sex as the factors in production of qualitative lamb

    J. Šokarovski, B. Džinleski, M. Taškovski , T. Tokovski, R. Ilkovski and N. Jordanovski

B Microbiological and hygienic aspects

1. Beitrag zur Frage der Aufstellung von Normkeimzahlen für Brühwürste

   H. Franksen, R. Hadlok and H. Bartels

2. Rapid method for estimation of microbiological quality of meat and meat products

   M. Losonczy and K. Incze

3. Untersuchungen zur Mikroflora von vorverpackten aufgeschnittenen Brüh- und Kochwürsten

   G. Reuter

4. Sampling and bacteriological survey of ready to eat meats in Canada

   J.D. Sproule

5. Studies on discolouration of Norwegian Salami sausage

   T.B. Tjaberg, M. Haugum and E. Nurmi

6. Schimmelpilzkontamination von Fleischerzeugnissen über Gerwürze

   R. Hadlok

7. Results on investigation of thermoresistance of some bacteria suspened in meat, lard and tallow

   R. Žakula

8. Einfluss des Herstellungsprozesses auf die Mikroflora von Konserven aus zerkleinnerten Pökelfleisch

   Z. Bem, D. Stolić, D. Tomčov

9. The importance of Microbacterium thermosphactum in the microbiology of meats

   G.A. Gardner and J. Patton

10. Bacteriologé de la viande de bouef hachée surgelie

    C. Labie and M. Delsons

11. Die Wirkung des Natriummetabisulfits in Verbindung mit Schwefelsalz- oder Ameisensäure auf einige Bakterien und Virusstämme

    J. Vrchlabsky

12. The consumer’s right to safety

    A. Ginsberg

13. Bakterielle Kontamination der Schlachthofabwässer bedingt durch Befriebsgrösse und Jahreszeit

    E. Prost and B. Kucharski

14. Hygienische Bedeutung der Verfolgung Proteolytischer Mikroflora in Dosenschinken

    J. Zlámalová

15. Salmonella in meat and poultry

    J.T. Patterson

16. Effect of the gaseous environment on the growth on meat of some food poisoning and food spoilage organisms

    M.K. Shaw and D.J. Nicol

17. Zum Vorkommen von koagulasepositiven Staphylokokken in Hackfleisch und Versuche zum Enterotoxinnachweis

    H.-J. Sinell, D. Kusch und F. Untermann

18. On the development and toxin production of Cl. botulinum in cooked sausage during its manufacture and storage

    E.F. Tsyss, P.V. Perova, M.M. Loginova and V.S. Nishiporouk

19. Chemical changes in lipids and sulfur-containing substances during ripening of raw sausage

    Ö. Wahlroos and F.P. Niinivaara

C Chemical aspects of meat and meat products

1. Content of some nutrients in raw and prepared beef and lamb

   E. Blegen

2. Investigation of the effect of transport of animals on the content of ammonia and amide nitrogen in meat

   J. Červenka and J. Šlezinger

3. Antioxidative properties of selected smoked meat products

   H. Daun

4. Studies on the post mortem glycolytic changes in the M. semimembranosus of lamb and beef

   M.J. Follet and P.W. Ratcliff

5. Changes in meat produced by cooking

   B.G. Giles

6. Veränderungen einiger Proteinfraktionen im Rindermuskel post mortem

   H. Gunther

7. Tenderizing effect of low-temperature long-time heating on bovine muscle

   E. Laakkonen, G.H. Wellington and J.W. Sherbon

8. Free amino acid contents in hams during curing and after thermal treatment

   M.M. Mikhailova and L.P. Ovtchinnikova

9. Eifluss verschiedener Faktoren auf die Bildung von Nirosaminen in Fleischerzeugnissen

   K. Möhler und D.L. Mayrhofer

10. The influence of feed on the fatty acid content and keeping quality of pork back fat

    R. Nilsson

11. Instrumental measurements of color changes in sausage

    P. Koivistoinen and E.S. Loukimo

12. Der Einfluss einiger Proteasen auf das Myoglobin

    N. Nesterov, R. Dimkov und L. Lilov

13. Influence of certain factors on the appearance of yellow-brown discolorations on the surface of cured canned pork

    M. Šuvakov, V. Višaki and M. Marinkov

14. Effects of sucrose additions to stuffing on ethanol contents in cervelate type sausages during processing and storage

    Z. Duda, W. Pezacki and J. Pyrcz

15. Zur Bildung von freien Aminosäuren flüchtigen Fett-Säuren und flüchtigen Carbonylen in reifender Rohwurst

    H.J. Langner

16. Mathematical modelling of dehydration and defatting process of edible and inedible meaty raw materials

    S.G. Liberman, N.N. Mizeretsky, A.I. Snitsar, M.L. Fairvrshevsky and K.F. Shevkounov

17. The fatty acid composition of pork and beef fat

    R. Nilsson and I. Noren

18. Der Lichtbrechungsindex nD des fettes als Charakteristikum für wachstumsbedingte Veränderungen in der Konsistenz von Fettgeweben

    I. Schön

19. Oxidative changes in pork backfat after antioxidant incorporation into pork

    E.G. Shoumkov, M.I. Trantserva, N.P. Gorbataj

20. Etude comparative de différentes méthodes d’appréciation et l’intesité du caractére exsudatif de la viande de porc

    R. Goutefongea

21. Eine Routine Methode zur quatitativen Bestimung von ATP und seinen Abbauprodukten postmortem Fleisch

    R. Hamm and K. Potthast

22. Determination of chlororganic pesticide residues in meat by gas chromatography technique

    S.J. Kubacki

23. Determination of calcium ion and phosphorous in meat and meat products

    K. Kolar and R. Nilsson

24. Physical-chemical properties and consumer attributes of meat soy food systems

    C.F. Cook, E.W. Meyer, N. Catsimpoolas and E.F. Sipos

25. Interaction of carbonyl- and reducton-like components of smoke with amino acids

    V.I. Kurko and T.A. Schmidt

26. Der Einfluss einiger Pflanzenproteasen auf das Lebergewebe VI. Der Einfluss von Ficin, Papain, und Bromelin auf das Zytochromoxydaseaktivität der Lebermitochondrien

    L. Lilov, R. Dimkov, A. Grozdanov and N. Nesterov

27. Determination of the biological properties of meat and body organs of slaughter animals in relation to some microelements and ascorbic acid contents under adequate feeding regimes

    I. Rousev

D Technological aspects of meat

1. Zur Beurteilung von Speck hinschtlich seiner Eignung für die Fleischwarenherstellung

   T. Schmidhofer

2. The study on the food value of trimmed beef meat

   L.P. Lavrova, N.N. Krylova and R.M. Salavatoulina

3. Einfluss des synthetischen Lysins auf die qualität des Scheinefleisches zur Herstellung von konserven und Halbkonserven

   P. Gabrowski

4. Einfluss verschiedener Betriebsbedingungen der Wärmebearbeitung auf den Nährwert von Fleischkonserven

   R. Karakaš, J. Dinić and Z. Bem

5. Das Weichwerden von Dosenwürstchen

   J. Lat

6. Study on the chemical and biological contents of children’s canned foods made of poultry meat

   S. Mitkov, S. Davidova, T. Nikolova

7. Changes in size and shape of oblong type cans under the influence of cooking

   S. Olewiński

8. Changes in some B-complex vitamins contents during production of pasteurised canned ham, shoulder and loin

   M. Stoytchev, L. Kominkov and Y. Krusteva

9. The pH in muscles 24 hours after slaughter in relation to canned ham quality

   N.G. Westerink and J.A. Leest

10. Redox potential in Fleisch-konserven

    F. Wirt and L. Leistner

11. Quality of canned meats of East African wild ungulates

    J. Wismer-Pedersen

12. Losses in available lysine in canned beef as influenced by the severity of processing

    Z. Ziemba and Y. Mälkki

13. Meat preservation at depressed water at depressed water activities

    M.C. Brockman

14. Quick-frozen ready-to-eat meat’s stability during storage

    N.N. Shishkina, L.L. Zbanduto and N.A. Lebedeva

15. Effects of some food additives on the behaviour of nitrite in processing meat products

    N. Ando and Y. Nagata

16. The influence of high freezing rates on the quality of frozen ground beef and small cuts of beef

    B. Jakobsson and N. Bengtsson

17. Oxidative processes in beef and pork fat as effected with the temperature conditions of freezing and cold storage

    N.Nesterov, T. Vasilyev. L. Lilov, N. Tyutyundgiyev, L. Ivanov, St Dgevisov and K. Miseva

18. The influence of freezing and thawing on the quality of pork

    R. Nisson

19. Mass-Stäbe zur Erfassung des Schlachtwertes an Schlachttierkörpern von Kalbern

    L. Schön

20. Trends for improving the slaughter line for beef meat

    A. Tunkov

21. Theoretical basis for complex bone rendering in a continuous process

    S.G. Liberman, K.D. Sinitsyn and M.L. Fairvrshevsky

22. The filtration of bacon brine

    E.J. Dyett

23. Some biochemical indices and taste of hams as influenced with a reused brine

    V. Krasikova, M. Stoitchev, N. Likhonosova, At. Tchakev, M. Mikhailova, N. Dimitrova, L. Ovtchinnikova, Z. Tontchevska, N. Loudanova and B. Boyev

24. Rheology of minced meat during cutting

    A.V. Gorbatov and V. M. Gorbatov

25. Investigations on the chemical, toxicological and biological properties of the Polish smoke extract

    Z. Kozlowski, J. Simon and M. Willinowski

Additional information

Supplement

1. Anaerobic glycolysis in muscle taken immediately post-mortem and from live pigs under anaesthesia

   P.J.V. Tarrant and J.V. McLoughlin

2. Effect of pH value on the development of consistency of dry sausage

   E. Nurmi and F.P. Niinivaara

3. Effect of heat on meat structure

   B.G. Giles

4. Electrophysical studies on fresh and frozen meat differentiation

   J. Moreno-Calvo and E. Garcia-Matamoros

A

1. Problems in meat hygiene

   E.H. Kampelmacher

2. The changing pattern of meat production

   A. Ginsberg

3. Hygiene in meat processing plants – Methods of reducing carcass contamination

   J.T Patterson

4. Entwicklung und Wirkung statistischer Datenermitlung zur sanitären Kontrolle von Produktion und Handel

   E. Kuchling, J. Hoppe, K. Lenk und E. Conrad

5. Beurteilung und Bewertung der proteolytischen Mikroflora in Fleischezeugnissen

   J. Zlámalová

6. Variations in the composition of the flora on a Wiltshire cured bacon side

   G.A. Gardner and J. Patton

7. Heat resistance and significance of enterococci

   K. Incze

8. Contribution to the study of the thermoresistance of Bacillus spore suspended in different substrates

   R. Žakula and M. Todorovič

9. к вопросу о выживаемости и развитии вас. сегеus в колвасе в процессе ее проивводства и хранения

   E.F. Tsyss, P.V. Perov, M.M. Loginova U.P. Brewers and A.M.Akimov

10. Сравнительные иэучения некоторых методов санитарно-гигиенического анализа мяса

    I. Stoyanov, S. Dzhevizov, M. Litvinenko, L. Matveev, M.N. Miteva, Y.Stefanov and H. Tyutyundzhiev

11. Ускоренный метод индикации E. coli и coliformi

    E.M. Freidlin and L.L. Kuharkova

12. Принципы оценки пригодности дезинфицирующих средств для профилактической дезинфекции в мясной промышленности

    E.F. Tsyss P.V. Perov Z.A. Chuikin and M.M. Loginov

13. Studies on the anaerobic digestion of slaughterhouse waste waters

    A.B. Talbot and N. Ireland

14. Влияние радиации на бактериальное заражение мясных туш аутоинфекциеи (In Russian) and The influence of post-irradiation autoinfection on the bacterial infection of meat carcasses (In English)

    C. Kossakowski

15. The hygiene of the smoke process

    M. Debeš

16. Investigations on the types of clostridia occurring in food products of animal origin

    Z. Gaugusch, S. Kafel and E. Ozdzyńska

17. The influence of curing salts on the behaviour of clostridia in canned pasteurised hams stored at various temperatures

    B. Wojtoń, A. Kossakowska, S. Kafel, T. Wideńska and Z. Gaugusch

18. The estimation of the hitherto applied method of E. coli detection meat curing brines

    S. Kafel and E. Ozdzyńska

19. Investigations on the occurrence of Cl. perfringens in meat carcases of sheep used for ”Rabiesvac” vaccine production

    A. Kossakowska, S. Kafel and A. Paleolog

20. Study on the correlation between coagulase and lipase production in staphylococci

    E. Ozdzyńska and S. Kafel

B

1. Instrument measurement of changes in meat brought about by cooking

   K. Bryce Jones

2. Untersuchungen über die Programmierung des Hauptkomponentenanteiles von Würsten

   C. Szczucki

3. Studies on the influence of cooling upon the general lethal effect in pasteurisation of tender pork loin in cans under for different thermal regimes (In English), Изучение влиянии охлаждения на общий летальный эффект при пастеризации иясных полуконсервов ”филе” при четырех различных термических режимах (In Russian)

   T. Vasilev and J. Stoyanov

4. Das Gefrieren von Fleisch durch Modulieren der Parameter Geschwindigkeit und Temperatur der Luft bei Wärmeaustausch durch Strahlungn German), Замораживание мяса методом мдулирования параметров скоростм и температуры охла дакю-щего воздуха в услоиях теплопередачи излучением (In Russian)

   J. Kondratenko

5. Technology and control in the production of dry sausages

   E. Stenberg Knudsen

6. Untersuchungen über die Homogenität der Wurstwaren ferner über den Zusammenhang von Homogenität, Qualität der Fertigware und wirtschaftlichem Rohstoffaufwand

   E. Zukál and Gy. Kárpáti

7. Smoking of meat and meat products in electrostatically precipitated smoke

   J. Rusz

8. Änderungen der Proteine in gepökelten Fleischerzeugnissen während Wärmebehandlung

   C. Gantner and V. Mihályi

9. Изменение цвета упакованнои вареной колбасы при хранении в охлаждаемых витринах с различной освещенностыо

   N.N. Shishkin and N.A. Molchanov

10. Некорые вопросы механизации свора и сохранения эндокринно-ферментного сырья

    V.A.Sevostyano

11. Эксперииентальное определение термических параметров фарша вареных колвас

    В.М. Горбатоь, П.С. Гноевой and В.Н. Масюков

12. Effect of curing procedure on water-holding capacity and heat penetration into cured hams

    M. Marinkov, M. Šuvakov, M. Striber and V. Višacki

13. Der Einfluss des Vakuumverschlusses auf Hitzerdurchdringung und Qualitätsmerkmale von Fleischkonserven

    F. Wirth

14. Erfahrungen bei der Herstellung von Zervelatwurst mit Glucono-delta-Lacton

    F. Baum, S. Lieckefett, H. Rödel and H.J. Zunft

15. Investigation of some factors affecting emulsifying of tallow of meat products

    J. Rašeta and R. Karakaš

16. Continuous processing of sausage products

    H.W. Barnet and L.J. Rubin

C

1. Schafft die Fleischbeschaffenheit Selektionsgrenzen für Mengekriterien des Schlachtwertes bei Schweinen?

   L. Schön

2. Des Speckwachstum bei Schweinen im Gewicht von 40 bis 115 kg

   E. Otto

3. Dynamic deformation as an aid to texture measurement

   I. Akhaven, R.A. Lawrie and P.B. Yorston

4. Relation between connective tissue content and WHC in some pig and beef muscles

   R. Rahelić and R. Rede

5. Comparative studies of chemical composition and post-mortem hydration in muscles of buffalo and cattle

   J. Joksimović

6. Veränderungen einiger Proteinfraktionen im Rindermuskel post mortem

   H. Günther

7. Pale exudative pork and effect on finished product quality

   J.A. Leest and P.S. van Roon

8. The effects of road transportation and lairage treatment on pig muscle

   R.J. Elliot and J. Patton

9. Der Einfluss höherer (klimatischer) Temperatur während des Schweinetransportes auf den pH-wert des Schweinefleisches nach der Schlachtung

   J. Červenka

10. Untersuchung zur feststellung von Qualität und Wirtschaftlichkeit des Zusatzes von aufgeschlossenem Sojaeiweiss bei Brühwurst und Brühwurstkonserven

    S. Rudischer

11. Anreicherung freier Aminosäuren in Fleischsuspensionen durch Mikroorganismen

    G. Reuter and H.J. Langner

12. Влияние препаратов протеолитических ферментов на структурно-механические и фиеико-химические свйства мясного фарш всвязи с ортанолептической оценкой приготовленных из него кулинарных

    В.И. Солoвьев, А.Г. Поклад

13. Der Einfluss einiger Pflanzenproteasen auf das Lebergewebe I. Die Succinatdehydrogenaseaktivität der mit Ficin, Papain und Bromelin behandelten Lebermitochondrien (In German), Сукцинатдегидрогеназная активность митохондрии печени обрабатываемых фицином папаином и бромелином (In Russian)

    N. Nesterov, L. Lilov and Grosdanov (Н. Несторов Л. Лилоь и Грозданов)

14. Ein Beitrag zur Untersuchung der pasteurisierten Dosenschinken auf die Anwesenheit gewisser Antibiotika

    D. Majewska

15. Differences in meat quality by varying preslaughter conditions

    L.H.H.M. Landfers

16. Blood enzymes and meat quality

    W. Sybesma and L. Zuidam

D

1. Gesetzliche Mindestanforderungen an die Qualität von Fleischerzeugnissen auf Grund chemisch-analytischer Statistiken

   O. Wyler

2. Some aspects about using statistical methods in the evaluation of sausages

   F.P. Niinivaara and J.J. Laine

3. Physiologische Variationsursachen auf die Zusammensetzung von Muskelfleisch

   I. Schön

4. Evaluation of meat from the standpoint of nutritive value of proteins

   I. Voggnarova and Z. Dveřak

5. Пищевая ценность бытрозамороженных изделий из говяжьего и свиного

   Л.Л. Звандуто and З.Г. Сковелева

6. Изучение сенсорной чувствительноси с целью отбра лиц способных к проьедению оргаолептического анализа мяснопродуктов исследований

   Г.И Солнцева Г.И. Динариева

7. Faktoren die Farbstabilität bei Schinken beeinflussen

   D. Klíma, R. Blanka and V. Veselá

8. Soret analysis of haem pigments and its application to the products of nitrite reduction in muscle

   C.L. Walters, R.J. Casselden and A.McM. Taylor

9. Разделение фенольных компонентов дыма на хроматографических колонках

   В.И. Курко Л.Ф. Кельмрн А.А. Кузнецова

10. The effect of temperature and relative humidity on the phenolic fractions of smoke samples collected in water filled cellulose casings

    L.J. Bratzler and R.G. Harper

11. Zur Bedeutung histometrisch ermittelter Wertmesstäbe bei der Qualitätsbeurteilung von Fleischerzeugnissen(In German), The importance of histometrically obtained criteria in judging the quality of meat products (In English)

    K. Matthies

12. Postmortale Veränderungen im Rindfleisch

    W. Rödel, E. Sandner and L. Zahn

13. A method for the determination of nitrite in meat products

    N. Ando and Y. Nagata

14. Le nitrate de potassium etude de la’toxicite chronique á moyen terme sur le RAT

    C. Labie et M.M. Delzons

15. Evalution of nitrite content in meat products after combined curing of nitrate and nitrite

    M. Haugum, T.B. Tjaberg and A. Skulberg

16. About the acid phosphatase test as acriterion for the heat treatment of hams and shoulders

    W.J. Olsman

Additional information

A

1. Hygiene in meat processing plants: I. Importance of bacteria in meat processing plants

   J.T Patterson

2. Hygiene in meat processing plants: II. Methods of assessing carcass contamination

   J.T Patterson

3. Evaluation of the extract release volume phenomenon for the detection of bacterial spoilage of meats

   G.W. Riedel, T. Burke and H.R. Nordin

4. Evaluating the effects of heat on salmonellae in foods

   D.L. Georgala and C.M. Davidson

5. Eine statische Methode zur Kontrolle der sanitären Verhältnisse

   E. Kuchling

6. Erfahrungen bei der Einführung von Attributsprüfmethoden zur Qualitätskontrolle der Schweineschlachtung

   E. Kuchling, A. Baier and G. Schmidt

7. Staphylococcus aureus in vacuum packed bacon

   R. Spencer

8. The role of sulphite in the preservation of meat products: A review

   A.J. Kidney

9. Die Anwendung Fungizider Mittel in der Fleischindustrie

   J. Gola, S. Mareček and F. Pokorný

B

1. Schnellmethode zur Bestimung von Staphylokokken Enterotoxin in Fleischerzeugnisse

   I. Stojanov, N. Nestorow

2. A survey of a factory for the sources of lactobacilli characteristic of vacuum packed, Wiltshire cured bacon

   A.G. Kitchel and G.C. Ingram

3. Untersuchungen über die biologische Aktivität des Fleisches und der Innereien bei der Verarbeitung und Aufbewahrung

   M. Stoitschev

4. The relationship between carbon dioxide production and growth of pure strains of bacteria on porcine muscle

   G.A. Gardner and A.W. Carson

5. Untersuchungen zur Abtrennnung von Clostridium botulinum von anderen Clostridienarten in Rahmen bakteriologischen Fleischuntersuchung

   R. Hadlok, D.E. Grunwald and H. Bartels- Giessen

6. Entwicklung der Mikroflora in schnellreifender deutscher Rohwurst und analoge quantitative Aminosäureanalyse bei einer Salami

   G. Reuter, H.J. Langner and H.J. Sinell

7. Sterilisation of canned meats with regard to the resistance of Bacillus stearothermophilus spores

   R. Zakula

8. Die Einwirkung der Atmosphäre mit verschiedenen Konzentrationen von zugesetztem Kohlendioxid oder Stickstoff auf die Eigenschaften des kühlgelagerten Fleisches

   M.S. Pohja, A. Alivaara and O. Sorsavirta

9. Influence of the cover pickles used for ham curing on the process of lactic acid bacteria fermentation

   A.E. Mikhailova

10. On the question of survival development and toxin production of Cl. perfringens in smoked dry sausage during its manufacture and storage

    E.F. Tsyss, P.V. Perova and M.M. Loginova

C

1. Quantitative Bestimung des Blutgehaltes in der Muskulatur von Schlachtrindern nach Entbluten im Liegen und im Hängen

   E. Hess and I. Klinger

2. Der Schlachtwert von Rindern unterschiedlichen Alters

   E. Otto

3. Characteristics of pig carcases at the slaughter line and fresh ham muscle in relation to the properties of canned ham

   P.S. van Roon and J.A. Leest

4. The losses of live weight, tissue shrinkage, carcass yield and changes of some properties of meat of slaughter pigs owing to the transportation

   J. Vrchlabský

5. Ante-mortem fasting and marketing stress effects on dressed yields and quality of pork carcasses

   J.W. Cole, C.B. Ransey and R.L. Saffle

6. Slaktkropparnas sammansättning hos nötkreatur en kvantitativ kvalitetsfaktor (In Swedish only)

   E. Brännäng

7. Ante-mortem problems

   J.T. Annis

8. Consequencies de quelques traitements ante-mortem sur la rapide de la chute du pH musculaire post-mortem, la capacite de retention d’eau et la coloration de la viande

   J. Charpentier

9. Versuche zur Verbesserung der Fleischqualität von Schweinen durch Prä- oder postmortale Injektion von Sauerstoff

   J.G. van Logtestijn and W. Sybesma

10. LDH₅ and meat quality

    W. Sybesma, J.C.M. H. Heer

11. Description d’un reflectometre portatif destine a l’appreciation objective de la couleur de la viande

    J. Charpentier and J. Verge

D

1. Die Hemmwirkung des Blutserums auf die Enzymaktivität von Ficin

   N. Nestorov and L. Lilov

2. Some observations on the shrinkage of beef muscle fibers during heating

   W.A. Landman

3. Prevention of appearance of dark cutting beef

   V. Oluški, A. Wagner, B. Mihajlović and B. Sojer

4. Changes of phosphorous compounds in porcine muscle post mortem

   R. Rede and S. Rahelić

5. Evolution post mortem des proteines myofibrillaires du muscle de bovin

   C. Valin

6. Über genetische Einflüsse auf postmortale Veränderungen im Schweinefleisch

   J. Scheper

7. Influence of some factors on changes of water-holding capacity of beef muscle

   S. Rahelić, R. Rede and J. Joksimović

8. Selective characteristics of connective tissues influencing muscle quality

   A.M. Mullins, R.E. Crow and J.D. Fox

9. Note sur les relations entre la durete de la viande et les principales caracteristiques du tissue conjoctif

   R. Boccard, B. L Dumont and O. Schmitt

10. Contribution a l´etude du pouvoir de retention d’eau de differentes fractions musculaires chez le porc normal et exsudatif

    R. Goutefonga

11. Elastin changes during meat ageing and as affected by some preparations of proteolytic enzymes

    V.I. Solovyov and I.N. Karpova

12. Colour changes of packed cooked and smoked sausage during keeping in refrigerated display cases with various degree of illumination

    N.N. Shishkina and N.A. Moltchanova

13. Changes in nitrogen forms during ageing of unsmoked dry sausage with Lactobacterium plantarum added

    A.A. Sokolov, R.M. Salavatoulina

14. Muscle pigments as influenced by some physical and chemical factors

    N.N. Krylova, I.N. Lukonina

15. Behaviour of nucleotides, nucleosides and bases in dry sausages during ripening

    C. Cantoni, M.R. Molnar, P. Renon and G. Giolitti

16. Changes in the amino acid contents of freeze-dried minced meat during storage

    N.L. Morosina

17. Characterization of intramuscular lipids of slaughter animals of all types

    L.F. Kelman and Yu.N. Lyaskovskaya

18. Changes in the aromatic substances in meat during refrigerated storage

    N.A. Golovkin and A.A. Vasilyev

E

1. Ermittlung des effektiven Eiweissgehaltes von Fleish und Fleischprodukten aus dem Differenzwert von organisch gebundenem Gesamtstickstoff und durch starke Basen abspaltbaren Amidostickstoff

   S. Rudischer

2. Nachweis und Bestimung von Alkylnitrosaminen in Fleischerzeugnissen

   K. Möhler and O.L. Mayrhofer

3. The method for the determination of the degree of collagen containing material readiness for glutin extraction

   N.V. Blynskaya, D.I. Virnik, M.I. Doukhovnaya, E.Yu. Koulikova, N.N. Patrashev, D.P. Radkevitch and N.N. Touzova

4. Electrophoretic detection of non meat proteins in meat products

   W.J. Olsman

5. Some chemical aspects of aroma development of smoked food products

   V.I. Kurko

6. Vergleichsversuch über Phosphorbestimung in den Fleischkonserven mit der Ekstraktions- und Verbrennungsmethode

   R. Frączak and A. Żaboklicki

F

1. Technological aspects of the preparation of hams of pale watery pork

   P.C. Moerman

2. Osmotische Trocknung und Reifung von Rohwürsten

   O. Prändl, J. Haas and S. Hrabal

3. Versuchs-Anlage zur Herstellung von roher Rauchlösung

   J. Foltányi and J. Erdélyi

4. Internationale Standards für Fleisch und Fleischerzeugnisse

   I. Schön

G

1. Relationship between meat quality and cooking losses

   G. Gantner, L. Körmendy, M. Losonczy and F. Lörincz

2. Die Abhängigkeit des Gehaltes der saueren Phosphatase von der thermischen Behandlung des Gepökelten Schweinfleisches

   M. Šuvakov, V. Višacki, M. Marinkov and S. Korolija

3. Produktionsleitung der Fleischerzeugnisse auf Grund der matematischen Statistik in Beziehung der Chemischen Zusammensetzung

   Gy. Kárpáti and E. Zukál

4. Untersuchungen zur Qualitäterhaltung bei der Tauglichmachung von schwachfinnigem Rindfleisch

   K. Tändler

5. The evaluation of physico-chemical methods for the determination of meat quality employing the dispersion analysis of variational statistics

   N.N. Krylova, G.L. Solntseva

6. Changes in the physicochemical and bacteriological indices of quick frozen ready to eat meat dishes during storage

   L.L. Zbanduto , M.A, Ilyashenko and N.V. Marodudina

7. On the possibility of decreasing free nitrites and nitrates in sausage products

   L.P. Lavrova, V.I. Solovyov, M.S. Kalyonova, L.A. Boushkova, L.I. Morozova, G.K. Eryomina, O.P. Schyogoleva, T.I. Ryabova

H

1. Nutritional value of meat (Comments on session papers)

   F.P. Niinivaara

2. Über die jahreszeitlichen Variationen im Nährstoffinhalt der Leber

   P. Antila, E. Varesmaa and F.P. Niinivaara

3. Über die Veränderungen im Fleisch während der Reifung in der Luft und in der Cryovac-Verpacknung, im besonderen die Veränderungen des Thiamingehaltes

   F.P. Niinivaara and P. Antila

4. Die Aminosäure-Zusammensetzung des finnischen Fleisches im Vergleich mit der Milch

   V. Antila and P. Antila

5. Relations between the structure and nutritional value of some meat proteins: Variation in the molecular size distribution of water soluble material upon storage

   P. Fasella, E. Maggi and R. Strom

Additional information

A Nutritive value

1. Composition and nutritive value of carcass cuts

   E. Blegen and A. Damm

2. Composition and nutritive value of sausages and meat products

   E. Blegen and A. Damm

3. Einige Untersuchungen über den Nährwert des Fleisches: I. Über den A-Vitamin und Eisengehalt der Leber. II. Über den Einfluss technologischer Prozesse auf den A-Vitamingehalt der Leber

   P. Antila and F.P. Niinivaara

4. Der Fleisch und Fettansatz von Schweinen verschiedenen Gewichtes

   E. Otto

5. Über den Einfluss des Kollagenanteils im Fleisch auf Ganzkörperzusammensetzung und Entwicklung wachsender Ratten. Vorläufige Mitteilung

   H. Erbersdobler, R. Wellhäuser and G. Pfeiffer

B Quality

1. Effect of heating on quality of meat products

   I.B. Krol

2. Der Bindegewebsanteil im Fleisch von Schlachttieren

   H. Linke

3. Tenderness of selected bovine muscles

   A.M. Mullins

4. Effect of various temperatures of water and solution of sodium chloride and polyphosphates on hydration of ground beef

   Ž. Trumić, N. Petrović, V. Ristin

5. Influence of the composition of the gaseous environment on the changes taking place in smoked Wiltshire bacon during storage

   R. Spencer and A.M. Taylor

6. Lungenentzündungen bei Schweinen und deren Folgen für die Fleischqualität

   W. Sybesma

7. The effect of feeding storage deteriorated and normal barley, soaked and unsoaked, on the growth and carcass quality of pigs

   S. Thomke, C. Pira and K.A. Persson

8. The quality of meat from British heavy hogs and some factors which influence it

   R. Vetterlein and R.S. Hannan

9. The qualitative indices of beef and pork primal cuts as affected by the types of packs

   N.N. Shishkina, L.L. Zbanduto, Z.V. Khokhlova, V.S. Moisejenko and Z.G. Skobeleva

10. Factors determining the quality of quick-frozen ready-to-cook pork products

    A.P. Sheffer and T.D. Tsintsadzeh

C Flavour

1. The effect of tocopherol and other antioxidants in the feed upon the flavour of pork

   H. Astrup

2. Die Veränderrungen in Gehalt flüchtiger Riechstoffe im Laufe der Verlagerung und Verderbniss des Fleisches

   D. Klima

3. Pork tissue growth and composition with emphasis on control of sex odor

   L.E. Kunkle

4. Aromabestandteile von Flüssigrauch und Rauchsalzen zur Sekundärräucherung von Lebensmitteln

   H.J. Langner

5. Contribution of phenols to boar odour

   R.L.S. Patterson

6. Einflussfaktoren auf Geschmackseigenschaften von Rindfleisch

   L. Schön and I. Schön

7. New Zealand researches on the effect of pasture species on the fat composition and the degree of mutton flavour in Romney-Southdown lambs

   D.A. Cramer, R.A. Barton, F.B. Shorland and Z. Czochanska

8. Methods for following lipid oxidation in meats

   B.M. Watts and B. Greene

9. The effect of thermal processes upon the flavour of canned meat with special reference to the changes of some amino acids

   A. Żołtowska

D Methods and analysis

1. Die Brauchbarkeit der Biologischen Berwetung der Eiweissqualität/NPU/ bei der Verfassung von Rezepturen für Fleischprodukte ( Usefulness of NPU value for development of meat products recipes)

   B. Balicki

2. A sausage layering device for measuring smoke flavour penetration

   l.J. Bratzler

3. Über die Verwendbarkeit einer Butyrometer Schnellmethode für die orientierende Fettbestimung in Wurstwaren

   D. Grossklaus

4. Sulfhydryl und Disulfidgruppen des Fleisches und ihre Bestimung.

   K. Hofmann and R. Hamm

5. Methode zur objektiven Bestimung der Zartheit vom Fleisch

   J. Jedlicka

6. Zum K-gehalt von Rind-, Schweine- und Schaffleish

   W. Kreuzer, C. Ring and K. Schröder

7. Use of concentrated extracts for microbiological assays of penicillin residues in porcine tissues

   G. Loftsgård, E.J. Briskey and C. Olson

8. Beurteilung von Fleischerzeugnissen durch chemische Bestimung einzelner Aminosäuren

   K. Möhler and W. Volley

9. The depletion of added sodium nitrate in meats

   H.R. Nordin, L.J. Rubin and H.W. Barnett

10. Quantitative Veränderungen im Fleisch, Innereien und Fettgeweben beim Garprozess

    S. Rudischer

11. A protocol for the rapid evaluation of fresh and processed meat products

    J.E. Thompson and L.M. Corsi

12. Comparison and application of various methods for the determination of cooking rate in meat products

    V. Višacki, S. Korolija, M. Suvakov and M. Marinkov

13. Changes in free amino acids in muscle tissue as related to meat qualitative condition

    N.A. Golovkin and A.A Vasilyev

14. A spectrophotometric study into the colour of natural pork ready-to-cook products during freezing and storing

    T.D. Tsintsadzeh, A.P. Sheffer and Yu.N. Lyaskoskaya

15. On the role and importance of individual smoke phenols in inhibiting the oxidative deterioration of smoked meats

    V.I. Kurko

16. The dynamics of nitrogen containing substances in brines of different age during ham curing

    M.M. Mikhailova,V.I. Krasikova, N.D. Likhonosova, A.E. Mikhailova, V.I. Marushkina, N.V. Ludanova and L.P. Ovtchinnikova

17. On the quality evaluation of proteolytic enzyme preparations used for meat tenderisation

    V.I. Solovyov, I.A. Shumkova and V.P. Karpova

E Microbiology and biochemistry

1. Quelques consequencies techniques, economiquess et sociales de l’application des regles d’hygiene generale sur l’hygiene alimentare

   J. Adroit and L. Richou

2. Sex and weight associated changes in fatty acid composition of porcine muscle lipid

   E. Allen, R.G. Cassens and R.W. Bray

3. Verhalten von Sarkoplasma beim Erhitzen

   F.A. Lee and R. Grau

4. Molds and meats

   L. Leistner and J.C. Ayres

5. Studies on the acceleration of the ripening process of dry sausages

   E. Nurmi

6. Bacteriological changes in prepacked pork during storage with reference to the gas composition in the pack

   G.A. Gardner, A.W. Carson and J. Patton

7. Incidences de l’etuvage sur la qualite hygienique de deux types de produits de charcuterie

   J. Billon and P. Perron

8. Immunologische Eigenschaften einiger wasserlöslicher Muskeleiweisse

   H.J. Sinell

9. Pre-slaughter temperature and its effect on the post-mortem metabolism in pig muscle

   W. Sybesma and J.G. van Logtestijn

10. Some data about the correlation between pH, temperature, and rigor values 40 minutes post-mortem and the meat quality of pigs

    J.G. van Logtestijn and W. Sybesma

11. On the development of and toxin production by Cl. perfringens in smoked sausages during its manufacture and storage

    E.F. Tsyss, P.B. Perova, J.P. Pivovarov and M.M. Loginova

12. The biochemical process of meat aging

    V.I. Solovyov

13. The effect of post mortem pH, rigor and temperature pattern on the processing yield of pork

    J.G. van Logtestijn

F Technology

1. Mechanisierung der Pansenbearbeitung

   B.Dolezal and J. Hlavinka

2. Produktionsleitung auf Grund der Chemischen Zusammensetzung der Rohstoffe

   GY. Kárpáti and E. Zukál

3. Modern block-freezing equipment for meat

   D.Kassai and E. Ravasz

4. Rapid and slow chilling of pork after slaughtering under controlled climatologic conditions

   F.J. Westerling

5. On the validity of approximate methods of calculation during meat chilling

   N.A. Golovkin and L.I. Loginov

6. Intensification of meat chilling freezing and thawing

   A.P. Sheffer, A.G. Saatchan and G.D. Kontchakov

7. Storage of freeze dried chicken in flexible film materials

   A.S. Bolshakov and P.I. Pugatchev

8. Studies into the influence of electrolytes and heat on collagen conversion into gelatin

   E.V. Gayevoy and D.P. Radkevitch

9. Studies on the influence of low and ultralow temperature on collagen conversion into gelatin

   E.V. Gayevoy and D.P. Radkevitch

Additional information

A Slaughter techniques and slaughter hygiene

1. Hygiene in Slaughterhouses and Meat Packing Plants

   O. Braathen

2. Über die Bewertung der am Fliessband durchgeführten Fleischuntersuchung sowie über die Bewertung der Trichinellen Untersuchung in Anbetracht der Ermüdung

   V. Csiszar

3. Evaluation of sanitizers

   H. Labots

4. Unterssuchungen über den Wert einiger Methoden der bakteriologischen Kontrolle zur Beurteilung der Betriebshygiene in Fleischwarenbetrieben

   K. Coretti

5. Salmonellen-Gehalt von Budapester Schlachthofabwässern

   M. Pataky

6. Der Einfluss der Crouponiering auf den technologischen Ablauf bei der Schweineschlachtung

   D. Zander

B Carcass quality

1. Einflüsse verschiender Transportbelastungen auf die Fleischbeschaffenheit beim Schwein

   J. Scheper

2. Der Einfluss von Gewicht und Zubereitung auf die Qualität von Rindfleisch

   E. Otto

3. Comprative histological studies in muscle

   F. Lörincz and J. Szinak

4. Estimation of slaughter animals’ meat quality by polyunsaturated fatty acid content

   J.N. Liaskovskaya and L. F. Kelman

C Fresh meat quality

1. pH₁ values of British pigs

   A.M. Taylor

2. The effect of pre-treatment of pigs with curare on the post-mortem rate of pH fall and onset of rigor mortis on the musculature

   J.R. Bendall

3. A survey of pH₁ and ultimate pH values of British progeny tested pigs, carried out by the British Meat Research Institute and P.I.D.A.

   J.R. Bendall, A. Guthbertson, and D.P. Gatherum

4. Muscular degeneration in beef calves

   J.H.J. van Gils and J. Zayed

5. Some physico-chemical properties of watery pork muscles

   S. Rahelic and R. Rede

6. The solubility of intramuscular collagen in meat animals of various ages

   F. Hill

7. Relationship between the content of the connective tissue and biological value of the proteins in meat

   Z. Dvorak and I. Vognarova

8. Studies on beef sarcoplasmic proteins

   B. Giles

9. Isozyme der Glutamat-Oxalacetat-Transaminase im Skeletmuskel von Schlachttieren

   L. Körmendy, G. Gantner and R. Hamm

10. Untersuchungen über die Zartheit von Rindfleisch

    R. Grau and J. Fritz

11. The application of immunoflorescence to the screening of meat supplies against pathogenic bacteria

    D. L. Georgala

12. Influence of muscle extracts on the evaluation of microbiological quality

    A.B. Talbot

13. Changes of specific gravity of ham and beef round muscles in the process of aging

    Z. Trumić, B. Maksinović, J. Rajić and D. Vasiljević

14. The effect of some preslaughter variables on pH changes post-mortem in pork, and the use of pH in predicting lean meat quality factors

    R. Vetterlein and A.J. Kidney

15. The effect of post-mortem pH on bacon, sausage and ham quality

    W.D. McLean and A.J. Kidney

16. Meat quality in relation to age and live weight in pigs

    M.A. Janicki, J. Kort and J. Rozyczka

D Quality control, methods, analyses, fats and inedible raw materials

1. Meat quality research

   L. Feinstein

2. The problem of drip loss in packaged fresh meat

   E.W. Hopkins, D.H. Pilkington, K. Sato

3. Beitrag zur Identifizierung der Tierartzubehörigkeit von Fleisch in Fleischkonserven

   H.J. Sinell and H.J. Langner

4. Zum quantativen Nachweis von Aufgeschlossenem Milcheiweiss in hocherhizten Fleischwaren mit Hilfe der indirekten Hämagglutination

   C. Herrmann

5. Brauchbarkeit von Ranzingkeitsreaktionen bei Pökelwaren und Dauerwurst

   R. Grau

6. Beitrag zur Einführung einheitlicher Richtlinien bei der Herstellung von Diät-produkten der Fleischindustrie

   S. Rudischer

7. Changes in the hog fat under action of high temperatures

   V.I. Piulskaia

8. Examination of the composition and stability of fat obtained by dry and wet rendering

   B. Oštrić-Matiješević, M. Mirić, V. Marković and Z. Cupić

9. The rapid thermophysical method for dehydration and defatting of inedible raw materials in the animal feed production

   K. D. Sinitsyn, S.G. Lieberman and V.P. Petrovsky

10. Some quick methods for the quality control of meats

    J.B. Wilhelmsen

E Refrigeration and freezing

1. Die Rolle der technologischen Kühlhauser in der wirtschaftlichen Verwendung des ausgesschlachteten Fleisches

   J. Mlynarik

2. Verbesserung der hygiene beim transport von Frisch-geflügel durch Kernkühlkörper

   H. Reuter and A Glees

3. Tenderness and associated characteristics of stretched and contracted bovine muscle

   H.K. Herrinng, R.G. Cassens and E.J. Briskey

4. Influence of packing methods on the ready-to use meat products quality during storage

   N.N. Shishkina, L.L.Zbanduto, Z.V. Khokhlova, M.A. Iljashenko and Z.G. Scobeleva

5. Method of chilling as a durability factor of baby beef

   V Oluški, M. Kovačević, A. Oluški and R. Živanović

6. Effect of microwaves thawing on beef quality

   V. Ðorđevic, B Draganović and M. Nađ

F Curing

1. The influence of the curing process on the conversion of the meat pigments to nitroso-compounds

   A. Borys

2. Reaktionsprodukte von Nitrit in Fleisherzeugnissen

   K. Möhler

3. A comparison of the volatile fractions from cured and uncured meat

   C.K. Cross, P. Ziegler and L.J. Rubin

4. A study of factors affecting the flavour of cured harm

   H.W. Barnet, H.R. Nordin, H.D. Bird and L.J. Rubin

5. Protein changes in producing cured and smoked pork

   K.E Swift and W. Sulzbacher

6. Some factors influencing the colour in cured ham muscles

   V. Višacki, b. Mihajlović, V. Ivić and M. Stefanović

7. Penetration dynamics of ingredients of intravascularly injected pickle into ham muscles

   M. Nađ, B Draganović and M. Petrović

8. Selective effects of salt and smoking on the bacteriological flora of bacon with special reference to prepacking

   A.G. Kitchell and M. Ingram

9. The influence of cover pickles on the microflora

   V.I. Krasikova, N.D. Likhonosova, V.I. Marushkina and N.V. Ludanova

10. Nitrate reducing organisms in bacon curing brines

    J. Patton and D.C. Wilson

11. Staphylococci and micrococci from pork, curing brines and bacon

    J.T. Patterson

12. Smoked pork meat microflora and use of stimulating culture in ham production

    L.L. Kukharkova, E.M. Freidlin, Z.N. Kostrulina, L.A. Bushkova, G.R Eremina and A.A Sokolov

13. General comments on the papers on curing (In German)

    F.P. Niinivaara

H Processing of meat sausages

1. Influence of storage of pork and beef fatty tissue on the stability and dispersion of emulsions

   I. Savić, R. Tadić, M. Marinkov and S. Petkov

2. Influence of storage and thermal treatment of pig skins and beef tripes on some properties of their suspensions and emulsions

   B. Skenderović and Ž. Mančić

3. The application of glucone delta lactone in meat products

   J. Meester

4. Lipolytic activities of Staphylococci and Micrococci

   J. T. Patterson

5. Die Wariabilität der Microflora von Rohwurstwaren mit Schutzhülle

   W. Pezacki and L. Urbaniak

6. Der Einfluss der anfäglichen Trockungsgeschwindigkeit auf die Qualität der Trockenwaren

   G. Karpati, K. Nemes and E. Zukal

7. Investigation of free fatty acids content of Danish dry sausages

   Z. Duda

8. Beobachtungen über Beziehungen zwischen Redox Potential und Farbaltung der Rohwurstreifung

   E. Kuchling

9. Lipolytic bacteria in dry sausages. I. The activity of Micrococcaceae on swine fat

   C. Cantoni, M.R. Molnar, P. Renon and G. Giolitti

10. Spoilage of sausage due to Clostridia

    J. Takacs and K.G Narayan

11. The bacteriology of fish sausage

    U. Simidu

12. Prevention of canned frankfurters blowing by means of propionic acid

    F. Rigler and B. Sojer

13. Examinations of radioactive substance permeability of some meat and meat products packing materials

    B. Petrović, J. Rašeta and J. Bergović

14. The effect of Lactobacilli and Micrococci culture on the ripening of dry sausage

    E. Nurmi

J Smoking

1. Some remarks on the flavour acceptance of phenols isolated from wood smoke

   K.B.M. Miller

2. Effect of friction smoke density on organoleptic properties of electrostatically smoked products

   J. Ševar and V. Djordjević

3. Regulierung des Räucherung-Reifungsprozesses bei der Herstellung von Dauerwaren

   D. Kassai

4. Über die Wirkung der Räuchermethode auf die Qualität und Gewichtsverluste der Produktion

   F.P. Niinivaara and R.U. Korhonen

5. Elimination of smoke in manufacturing technology of cooked, semi-smoked and smoked sausages

   N.N. Krilova, V.P. Volovinskaya, V.M. Gorbatov, J.N. Laskovskaya, and E.I. Goldman

K Canning

1. Effect of plant proteinases on some properties of brine cured pork

   V. Djordjević, B. Skenderović, N. Kekić-Simić and Šuvakov

2. Überlebende Mikroflora in pasteurisierten Shinken

   J. Zlámalova

3. Influence of some factors on shelf life of canned pasteurised products

   R. Žakula, P. Popović, D. Stolić and R.Srbljin

4. Influence of certain factors on on the appearance of yellow-brown discolorations on the surface of cured canned pork

   I. Savic, M. Suvakov, J. Nicolic and S. Korolija

5. Biological evaluation of principal meat canning methods

   N.G. Belenky

6. Über die Haltbarkeit der Halbkonserven unter verschiedenen Aufbewahrungstemperaturen and The Stability of Pasteurised Canned Meat During Storage at the Different Temperature.

   A.H. Beganović and S. Matić

Additional information

A Slaughter techniques and slaughter hygiene

1. Observations on British heavy hogs handled in a factory slaughter line

   D.J. Locke and R.Vetterlein

2. Einfluss von der Entfernung der Speckhaut auf die Fleischqualität von Schweinen

   P.C. Hart and W. Sybesma

3. Untersuchungen zur Verhütung mikrobiell bedingter Häuteschäden

   H. Bartels and R.Hadlok

4. Hygiene-Probleme in Geflügelschlachtereien

   D. Grossklaus

B Carcass quality, carcass grading

1. Carcass composition and commercial cut-out of pigs killed at 200 lb. and 260 lb. liveweight

   M.A. Carrol

2. Muskelfaserstärke und Muskelausbildung bei Schweinen

   E. Otto

3. Comparisons of the eating quality of meat from young bulls and young steers

   K. B. Jones

4. The effect of high level copper on some meat and back fat factors of pigs

   S. Thomke and M. Taylor

5. Untersuchungen zur Fettverteilung bei deutschen Rinderrasen

   L. Schön and I. Schön

6. Environmental and genetic effects on the composition of ovine fats

   D.A. Cramer

7. Muscle tissue studies

   F. Lörincz, I. Szeredy and J. Szināk

8. The incidence of dark cutting beef

   W.O. Munns and D.E. Burrell

9. Objective methods of evaluation of young beef carcass qualities by their morphological structure

   D.I. Grudev and N.E. Smirnitskaya

C Fresh meat quality

1. The effect of electrical stunning on the blood pressure in pigs in comparison with the appearance of haemorrhages in lungs and musculature

   M. Mandrup

2. Bestimung des Ausblutungsgrades beim Rind unter Verwendung von mit Jod 131 markiertem Albumin

   E. Hess and J.Völlm

3. Ētude de l’activitē de quelques enzymes plasmatiques chez le porc normal et exsudatif

   R. Goutefongea and Charpentier

4. Extractibilitē aqeuse et saline compareē des matiēres azoteēs et protēiques du muscle de porc normal et exsudatif en fonction du pH et de la force ionique

   A.B. Lindenberg

5. The changes of pH value and water holding capacity of meat during the post mortem period

   S. Rahelić and R. Rede

6. Meat texture: Relationship between the age of the animal and the solubility of muscle collagen

   J.G. Sharp

7. Unterschiedliche Zusammensetzung und unterschiedliches Verhalten von Bindegewebe der Schlachttiere

   H. Linke and O. Fleischman

8. Relationship between high energy phosphates, pH and viscosity of cow and bull meaty slurries

   V.G. Moss, E.W. Kielsmeier and F.C. Olson

9. The problem of redox potential measurement in meat

   A. Taylor and C.L Walters

D Pre-packaged meats, fresh and cured

1. Recherche et dēnombrement des staphylocoques pathogēnes dans les produits carnes

   D. Basille, J.Pantalēon and P. Perron

E Quality control, methods, analyses

1. Some experience with a rapid protein determination in meat

   P.C. Moerman and J. Meester

2. Eine modifizierte Schnellbestimmungsmethode für Fett in Fleisch und Fleischprodukten auf dem Princip der Refraktometrie

   S. Rudischer

3. Detection and determination of pentoses and pentosans in meat and meat products

   H. Fredholm

4. Some experience on the colour measurement of bacon

   J.L. Bolund and P.A. Barton

5. Zur Bedeutung von Röntgenstralen bei der Überwachung der Produktion von Fleischerzeugnisse

   W. Kreuzer, W. Zedler and R. Wellhäuser

6. Eine Konstantpressmethode zur Bestimmund der Wasserbindefähigkeit von Warmbräten

   H. Reuter and K. Tändler

7. The relationship between bacterial count on equipment and the count on hog carcasses

   Ølgaard

8. Apparatus for determining meat products qualities on their surface.

   A.V. Gorbatov

9. Discussion

   F. P. Niinivaara

G Manufacturing of bacon, sausages and other cured and smoked products ; methods, quality of products

1. The microbiology of brines used in curing ”Bresaola”

   G. Giollitti, C. Cantoni and G Massacra

2. Some data about the influence of heating and salt on the pH of meat

   J.G. van Logtestijn

3. Verwendung von Pediococcus cerevisiae als Starterkultur zur Beschleunigung das Herstellungsverfahrens von Rohwurst

   E. Kuchling

4. Fehlfabrikate durch Hefen bei Rohwüsten

   K. Kniewallner and J. Haas

5. Einwirkung von Schutzüberzügen auf einige technologische und biophysiko-chemische Eigenschaften von Rohwürsten

   W. Pezacki, Z. Duda, E. Doniek, J. Pelka and W. Winter

6. Uber die Untersuchung der Tendenzen der bei der Reifung der salami angewandten Klimaverhältnisse

   G. Kārpāti, E. Zukāl and K Nemes

7. Changes produced during curing of dry sausages

   A. Valdecantos and E. Garcia

8. Lipolytic changes of fats in dry sausages

   E. Nurmi and F.P. Niinivaara

9. Causes bactēriologiques de certains defauts observēs au cours de fabrication du jambon de Paris

   J. Fournaud and P. Raibaud

10. Cover pickles microflora in smoked pork meats and bacon production (In Russian and in English)

    L.L. Kukharkova, L.P. Lavrova, E.M. Freidlin, Z.N. Kastrulina, P.V. Perova and L.A. Bushkova

11. Research into the porphyrin ring state in the process of green pigmentation of meat during curing (In Russian and in English)

    A.K. Iskandaryan

12. Changes of sulfhydryl groups in meat as influenced by a kind of treatment (In Russian and in English)

    N.N. Krylova and V.V. Kuznetsova

13. Study on the intensity of brine microflora respiration during ham curing (In Russian and in English)

    V.I. Krasikova, N.D. Likhonosova, V.I. Marushkina, E.K. Karasevitch, M.M. Mikhailova, N.V. Ludanova and L.P. Ovtchinnikova

14. On the results of experimental determination of thermal parameters of sausages of fine structure (In Russian and in English)

    V.M. Gorbatov, P.S Gnoevoy and V.N. Masjukov

H Canning

1. Heat resistance and growth characteristics of bacterial spores in canned hams and luncheon meats

   W.L Brown and C.Vinton

2. Recherche sur le phēnomene de la prēgermination des spores bactēriennes ensemencēes sur la viande

   I. Michalska

3. Problems encountered in the bacteriological examination of canned meat

   B. Krol

4. Physical properties and microflora of treated and untreated sheep casings used in the production of canned frankfurters

   R. Źakula, P. Popovic and L. Nikolić

5. Simplified bacteriological control methods in the canning industry

   J. Baltzer

6. Pasteurized ham. The stability of colour

   S. Tyszkiewicz

J Irradiation

1. Preservation of meats by sterilising doses of ionizing irradiation

   E.Wierbicki, M. Simon and E.S. Josephson

L Freezing and chilling

1. Einfluss der Temperatur des Gefrierens und der Defrostationsart auf die Strukturveränderungen der Leber und der Nieren der Schweine

   V. Oluški, S. Čortanovački, A. Oluški and N. Petrović

2. Biochemical changes observed during storage of quickly refrigerated beef meat

   V.I Solovyov, A.G. Volkova, G.N. Kuznetsova and N.G. Glasova

3. The relationship of specific carbonyl compouds to rancid flavor

   W.L. Sulzbacher, A.M. Gaddis and J.Shamey

M Freeze drying

1. Experience with freeze-drying of meat and meat products

   A. Damm

2. Effect of EDTA and pH on properties of freeze-dried pork muscle: I Effect of pH, magnesium and calcium ions on freeze-dried myofibrils

   J. Wismer-Pederson

3. Effect of EDTA and pH on properties of freeze-dried pork muscle: II Effect of injection of EDTA and NaOH before drying (In Russian and in English)

   J. Wismer-Pederson

4. Untersuchungen zur Verhütung bakteriell bedingten Häuteschäden

   H. Bartels and R. Hadlok

5. Eine Kontaktpressemethode zur Bestimmung der Wasserbindefähigkeit von Warmbräten

   H. Reuter and K Tändler

6. Einwirkung von Schutzüberzügen auf einige technologiasche und biophysiko-chemische Eigenschaften von Rohwürsten

   W. Pezacki, Z. Duda, E. Doniek, J. Pelka and W. Winter

Additional information

1

1. Some effects of castration on pig carcases of pork and bacon weights

   M.A. Carroll, F. Hill and P.B. O´Donovan

2. Colour of meat as influenced by plane of nutrition in pigs

   M.A. Janicki, S. Kolaczyk and J. Kortz

3. Some observations of the pig behaviour with special reference to pre-slaughter treatment

   T.W. Jørgensen

4. Ergebnisse objektiver Untersuchung der Fleischbeschaffenheit von Jungbullen

   E. Otto

5. Zur Verwendung des Thyreostatikums Methylthiouracil in der Rindermast

   G.Terplan, L. Kotter, B. Rolle and H. Geist

2

1. К ВОПРОСУ О ПРЕДУБОЙНОМ АНЕСТЕЗИРОВАНИИ СВИНЕЙ

   I.G. Koledin

2. Schlachteigenschaften, Fleisch- und Fettqualität weisser Edelschweine in der CSSR

   V. Sidor, A. Karakoz, J. Gábriš, P. Majerčiak, O. Sobotková, B. Dušek and V. Cupka

3. Investigations into the Improvement of Electric Pig Stunning Technics

   Á. Szücs, S. Bohn and A. Szabados

4. Über die Grenzen der Krankheiterkennungsfähigkeit der Fleischuntersuchung

   V. Csiszár

5. ИЗУЧЕНИЕ МЕТАБОЛИЗМА МИКРОФЛОРЫ ПРИ ПОСОЛЕ ОКОРОКОВ

   V.I. Krassikova, N.D. Lihonosova, V.I. Maruskina, V.K. Karasevics, L.P. Komakova, R.I. Serkova and N.V. Ludanova

6. A study of Phychrophilic Microorganisms Occuring on Pork

   Gy. Nagy

7. Über die kontinuierliche Züchtung von Mikro-organismen

   F.P. Niinivaara and H. Sederholm

3

1. Die Einführung eines neuen technologischen Verfahrens zur Elimination der Verunreinigung der Hautoberfläche von Schweinen mit Salmonellen

   G. Méhes and E. Nagy

2. Microbiology of precooked frozen foods manufactured in meat factory “MITROS”

   R. žakula, Y. Ben and L. Nikolić

3. Experiance with frozen meat for dry sausage production especially with regard to the colour formation

   O.S. Braathen

4. Lipolytic bacteria in raw sausages

   G. Giolitti and G. Massacra

5. Some Drying Technical Aspects of Salami Production

   L. Imre

6. Untersuchung einiger die Reifezeit der Dauerwurstarten beeinflussenden Faktoren

   G. Kárpáti and K. Nemes

7. Zur Frage der Verwendung von Starterkulturen bei der Herstellung von Rohwurst

   E. Kuchling

4

1. ИССЛЕДОВАНИЯ, СВЯЗАННЫЕ С ПРИМЕНЕНИЕМ БАКТЕРИАЛЬНЫХ КУЛЬТУР ПРИ ПРОИЗВОДСТВЕ СЫРОКОПЧЕНОЙ КОЛБАСЫ

   L.L. Kukharkova, L.P. Lavrova, E.M Freudlin, P.V. Perova and V.V. Krylova

2. A study on the white mould upon the Lukanka

   I. Zlatev and M. Litvinenko

3. Recent Advances in the Study of the Pale, Soft, Exudative Porcine Muscle Tissue

   E.J. Briskey

4. Contribution a l’etude de quelques caracteristiques biochimiques du muscle de porc normal et exsudatif

   J. Charpentier and R. Goutefongea

5. Some observations on the histological appearance of post mortem muscle

   H.C. Hornsey and R.A. Stephenson

6. Free Methionine, Occurence and Significance in Animal Tissues

   O. Dahl

7. 5- Mono-, Di- and Triphosphates of Adenosine in Beef and Pork Kept under Refrigeration

   H. Fredholm

8. The effect of meat fluids and proteases upon the stability of beef collagen

   J.W. Giffee, H.L. Madison and W.A. Landmann

5

1. Studies of the use of bacterial cultures in dry sausage production

   V.M. Gorbatov

2. Ladungsgruppen im Muskeleiweiß und ihre Veränderung bei der Hitzedenaturierung

   R. Hamm

3. ФОТОКОЛОРИМЕТРИЧЕСКИЙ МЕТОД ОПРЕДЕЛЕНИЯ ЗАКИСНОГО И ОКИСНОГО ЖЕЛЕЗА В ЗЕЛЕНЫХ И ТЕМНО-ЗЕЛЕНЫХ ПИГМЕНТАХ МЫШЕЧНОЙ ТКАНИ (Photocolorimetric determination or ferrous and ferric iron in green and dark green pigments of muscle tissue)

   A.K. Iskandaryan

4. A comparative investigation of the pH values in muscles of slaughter-animals

   J.G. van Logtestijn and J.H.J. van Gils

5. The effect of rapid post-mortem pH fall on the extraction of the sarcoplasmic and myofibrillar proteins of pig muscle

   J.V. McLoughlin

6. Occurence and changes of some amines in stored fresh meat as well as in meat preserved by irradiation

   A, Niewiarowicz

7. Studies on the Colour of Meat and Meat Products II. Effects of Polyphosphates on the Colour of Cooked Sausages

   N. Ando, Y. Kako, Y. Nagata, T. Ohashi, Y. Hirakata, N. Suematsu and E. Katamoto

6

1. Influence of some factors on fat changes in comminuted meats and sausages

   I. Savić, B. Oštrić and S. Karan-Djurdjić

2. Effect of cooking on certain nitrogen fractions of beef and the changes occuring subsequently in these fractions during aseptic storage at 37oC

   J.G. Sharp

3. К ВОПРОСУ ОБ АВТОЛИТИЧЕСКИХ ИЗМЕНЕНИЯХ МЯСА (On the autolytic changes of meat)

   A.A. Sokolov, A.S. Bolshakov, A.K. Fomin and M.S. Elsashluty

4. ВЛИЯНИЕ НЕКОТОРЫХ ТЕХНОЛОГИЧЕСКИХ ФАКТОРОВ НА ИНТЕНСИВНОСТЬ И УСТОЙЧИВОСТЬ ОКРАСКИ ВАРЕНОЙ КОЛБАСЫ (The influence of some technological factors on the intensity and stability of cooked and smoked sausage colour)

   V.I. Solovyov, L.P. Lavrova, V.V. Krylova, V.P. Karpova and L.A. Bushkova

5. The utilasation of nitrite by mitochondrial fractions of pork skeletal muscle

   C.L. Walters and A.McM. Taylor

6. Zur Frage der Nitritwirkung in der Fleischproduktion

   O. Zatočil

7

1. О РОЛИ ЛЕТУЧИХ СОЕДИНЕНИЙ В ПРИДАНИИ ВКУСА И АРОМАТА КОПЧЕНИЯ ПРОДУКТАМ

   N.N. Krylova, V.P. Volovinskaya and K.I. Basarova

2. Realisierung der sich auf das Räuchern und Kochen beziehenden Forschungsergebnisse in der einheimischen Technologie und im Maschinenbau

   J. Foltányi, P. Barabás and K. Orsos

3. The production of wood smoke. The temperature of the combustion zone

   K.B.M. Miler

4. Fortführung des elektrostatischen Räucherns (Rohwurst und Schinken)

   D. Zander and K. Metz

5. Anwendung von flüssigen Gewürzkonzentraten, insbesondere von Knoblauch- und Zwiebel- konzentraten, in mechanisierten und kontinuierlichen Herstellungslinien von Räucherwaren in der Fleischindustrie

   J. Gola, V. Singer and M. Lukesova

6. Some Fundamental Relationships of Cooking Losses, Temperature and Time

   L. Körmendy, T. Fényes, I Szeredi, E. Zukál and Gy. Gantner

7. Utilization of hopper’s consistometer for examination of rheological properties of some meat products

   S. Rahelić, R. Rede and J. Nikolić

8. Influence of some factors on thermal shrink of meat

   I. Savić and M. Šuvakov

8

1. Observations on the Gases in Sealed Flexible Packages of Meat Products

   L.A.G. Atteck, A.J. Kidney and D.J. Locke

2. Le controle bacteriologique de la viande en enveloppe plastique sous vide

   B. Castagnoli and A. Salerni

3. Herstellung von in Kunststoffolie gefüllten Lebererzeugnis-Preserven mit fraktionierter Wärmebehandlung

   K. Incze, J. Mlynarik and E. Szarka

4. Microbilogical Control in Processing Prepackaged Meats

   P. Zeuthen

5. Neuere Erkenntnisse über die Herstellung von Fleischkonserven

   W. Gisske

6. Neuzeitliche Kälteanwendung zur Abtötung gesundheitsschädlicher Rinderfinnen

   H. Bartels and K.Tändler

7. Measurement of the dielectric properties of meat and their significance in regard to dielectric defrosting

   N.E. Bengtsson and K. Remi

9

1. The influence of time from slaughter to freezing on the development of freezer burn on beef muscle tissue

   G. Kaess and J.F. Weidemann

2. Ham Curing with Rapid Cooling

   D. Kassai and Gy. Kárpáti

3. Effect of Controlled Climate Thawing upon the Bacterial Flora in Frozen Meat

   T. Nilsson

4. The disinfection of the air of cool rooms with lactic acid

   M.K. Shaw

5. Neuzeitliche Kühlungs- und Transportprobleme bei Schweinefleisch

   H.J. Sinell and Z.A. el Shammaa

6. Determinations quantitatives et qualitatives des substances collagenes. Methodes chimiques et histologiques

   C. Barraud and R. Volff

7. Studies into the Determination of the Keeping Quality of Semisteriled Canned Meat Products

   K. Incze, J. Mlynarik and E. Szarka

8. Probleme der Laborkontrolle in moderner industrieller Herstellung von Räucherwaren

   D. Klima

10

1. Über die Bakteriologische Qualität der Finnischen Brühwürste

   M.S. Pohja, E. Hermonen and E. Nurmi

2. The effect of Meat of Differences in Temperature and Humidity

   W. Sybesma and J.C.M. de Heer

3. New methodological concepts for the sensory evaluation of meat products

   D.J. Tilgner

4. Die Frage der Qualitätsbeurteilung von Fleischwaren, insbesondere mit Hilfe einfacher chemischer Analysen

   O. Wyler

5. Überprüfung der Normativbestimmungen für Wasser- und Fettgehalt der Fleischerzeugnisse

   E. Zukál, M. Cselkó and J. Kozma

6. Bezeichung des Technisierungsgrades von Produktion in der Fleischindustrie

   W. Pezacki and J. Gracz

7. ИССЛЕДОВАНИЕ ПРОЦЕССА ПОЯВЛЕНИЯ И РАЗВИТИЯ ПЯТЕН ПРИ ХОЛОДИЛЬНОЙ ОБРАБОТКЕ ПТИЧЬИХ ТУШЕК И МЕРЫ ДЛЯ ИХ ПРЕДОТВРАЩЕНИЯ

   J. Kondratenko and S. Mitkov

8. Qieques problemes de la production du Foie Gras

   C. Labie and J. Laporte

Additional information

1. Die biologische Beurteilung von Fleisch und Fleischwaren sowie die Vieh Leistungsfähigkeit

1. Problem der biologischen Bewertung der technologischen Verfahren der Fleischindustrie

   N.G. Belenkij

2. Relation between quality and biochemical changes in poultry meat during storage at above-freezing temperatures

   L. van den Berg, A.W. Khan and C.P. Lentz

3. The theoretical and practical fundamentals for increasing the meat productivity of horned cattle

   N.F. Rostovtsev

4. Die Ausnutzung von Lammfleisch in Bulgarien

   L.A. Neschew and I.G. Ignatowsky

5. Preliminary observations on intra- and inter-litter differences in the composition of L. dorsi muscles from pigs of two breeds

   D.P. Gatherum and R.A. Lawrie

6. Form und Inhalt von Schweineschinken

   E. Otto

2. Stadium der Fleischzusammensetzung

1. Die Messung der Farbe von frischem Fleisch und die Auswertungsmöglichkeiten

   E. Otto

2. The usefulness of slaughter products as dependent on the physiological development of boars during the castration period

   W. Pezacki, B. Cybulkowa, B. Bienskowsri and C. Buchta

3. Myoglobin and hydration of meat in pigs

   M.A. Janicki and S. Kolaczyk

4. Content of creatine – an Index of the quality of meat products

   O. Dahl

5. Möglichkeiten der objektiven Bewertung der Schlachtkörper von Rindern

   L. Schön

3. Bestimmung der Fleischqualität

1. Objective determination of meat quality by its “marbleness”

   V.Y. Maksakov

2. НЕКОТОРЫЕ СВОЙСТВА БЕЛКОВ САРКОПЛАЗМЫ НОРМАЛЬНОЙ И ВОДЯНИСТОЙ СВИНОЙ МЫШЕЧНОЙ ТКАНИ

   К. Кржувицкий и И. Висмер-Педерсен (K. Krzyvitskii J. Wismer-Pedersen

3. A study of the post-mortem pH changes in the muscle of Danish Landrace pigs, in relation to the occurence of watery pork

   J.R. Bendall, O. Hallund and J. Wismer-Pedersen

4. Betäubung des Schlachtviehs

1. Demotation des Schlachtviehs

   N.G. Belenkij

2. Die Ergänzungsangaben über die Schweinetäubung mit Kohlendioxyd. Die Untersuchungen über den Schweine-zustand während und nach der Betäubung mit Kohlendioxyd

   J. Savić and R. Tadić

3. Ergänzende Angaben über die Schweine ´Betäybung mit Kohlendioxyd. Die Untersuchungen über den Einfluß von CO2-Betäubung auf das Entbluten und physisch-chemische Veränderungen im Schweinefleisch

   R. Tadić and M. Ćirić

4. Intensity of autolytic processes in exsanguinated and unexsanguinated muscles

   S.D. Shestakov

5. Einfluß der Bestrahlung auf die Fleischqualität

1. Die Veränderung der Eigenschaften von Stickstoffverbindungen bei γ-Bestrahlung von Rindfleisch

   W.W. Palmin

2. Untersuchung der Oxydationshemmung im Fettgewebe des γ-Bestrahlten Geflügels

   M.L. Frumkin, S.M. Sünjakowa, G.S. Buschkanez and J.N. Karpowa

3. Untersuchung der Vorschlachtungsbestrahlund der Tiere zur Vorbeugung des proteolytischen Verderbens des durch γ-Strahlen konservierten Fleisches

   M.P. Silajew

4. Änderung der proteolytischen Aktivität des bestrahlten Fleisches bei der Lagerung und Wärmebehandlung

   M.L. Frumkin, G.L. Pawlowa and D.P. Dosorez

6. Beeinflußung der Fleischqualität durch die proteolytischen Fermente

1. Probleme der wißenschaftlichen Bergündung von einigen technologischen Vorgängen der Produktion von Fleisch und Fleischwaren

   W.M. Gorbatow

2. Beitrag zum Problem über die chemischen Vorgänge, die zur Beßerung der Fleischkonsistenz bei der Reifung und Bearbeitung des Fleisches mit Proteolytischen Fermenten

   W.J. Solowjew

3. The preparation of meat spreads by enzymatic digestion

   H.W. Barnett, R. Witty and L.J. Rubin

4. The influence of pre-freezing of meat on the quality of fermented sausages

   W. Pezacki, D. Szostak, J. Chmielewski and A. Wasik

7. Die Mikrobiologie von Fleisch und Fleischwaren

1. Die Wirkung von antibakteriellen Stoffen auf die Mikroflora von Rindfleisch

   W.J. Krassikova, W.J. Maruschkina and N.W. Ludanowa

2. A comparative investigation of the counting of bacteria in minced meat by three institutes

   P.C. Moerman

3. L’examen de l’action des basses températures sur des micro-organismes sélectionnés, dans des substrats différents

   S. Karan-Djurdjić, Ž. Tadić, R. Tadić and R. Tadić

4. Studies on the mechanism of formation of cured meats green pigments

   A.K. Iskandaryan

5. Die Untersuchung des Bildungsmechanismus von Grünen pigmenten in den gepökelten Fleischwaren

   A.K. Iskandaryan

6. Data concerning the differentiation of the microflora of canned ham

   F. Lörincz and K. Incze

8. Mikrobiologie von Fleisch und Fleischwaren

1. Hygienic and microbiological qualification method of in casings stuffed sausages

   J. Takács and G. Méhes

2. Die hygienische Beurteilung des mit Antibiotika (Chlortetracyclin und Nistatin) behandelten Fleisches zur Verlängerung deßen Haltbarkeit

   J.I. Rubinstein, N.B. Orlowa, J.P. Kuckel, M.J. Akintschewa and K.W. Kerber

3. Die Methoden zur Bestimmung von Rest-Chlortetracyklin und -Nistatin im Muskelgewebe des Fleisches

   W.P. Bogorodizkaja and W. Sch. Moissejenko

4. Methods for reducing the numbers of bacteria on meat intended for canning

   K. Warnøe

5. Some observations of the incidences of salmonella in pig carcases

   E.S. Krudy

9. Herstellung von Wurst- und Räucherwaren

1. Über das Aroma von Rohwurst

   H. Eser and F.P. Niinivaara

2. Die Wechselwirkung von Räucherrauch Komponenten und Fleischbestandteilen

   N.N. Krylowa, K.J. Basarowa and W.W. Kusnezowa

3. Liquid smoke used for processing food products

   I.I. Lapshin

4. Das elektrostatische Räuchern und Infrarotgaren von Würstchen im Kontinuerlichen Verfahren

   H. Hader and E. Kuchling

5. Problems in the preservation of the fish sausage

   W. Simidu and U. Simidu

10. Herstellung von Wurst- und Räucherwaren

1. Research on the ham curing and manufacture

   I. Mlynarik

2. Die Intensivierung der Bildung von Rotfärbung des Fleisches während dessen Pökelung

   A.K. Iskandarjan

3. Untersuchungen über die Korngröße an der Schnittfläche der gekochten Wursterzeugniße

   E. Zukál and M. Cselkó

4. Die neue Technologie der Herstellung von Brühwürsten und Halbgeräucherten Würsten mit Hilfe von Räucherflüßigkeit

   M.A. Gabrielanz

5. Aquiferous capacity of raw fish and relishability of puddingy fish products influenced by concentration of salt addition

   K. Okamura

11. Herstellung von Wurst- und Räucherwaren

1. Problem der Probeentnahme zur chemischen Kontrolle der Wurstwarenfabrikation

   C. Szczucki and E. Psuty

2. Some aspects concerning the Feder number of meat products

   B. Krol and J. Meester

3. Die Räucherauchsphenole

   W.I. Kurko and L.F. Kelman

4. Etude de la coloration du Jambon de Paris

   J. Charpentier and L. Mesle

5. Addition de phosphates aux Jambons consequences technologiques et determination

   L. Mesle, C. Bernard, C. Barraud and K. Nowosielecka

12. Portionieren und Verpacken von Fleisch und Fleischwaren

1. Einfluß von Verpackungsart und -stoff auf die Qualität, Farbe sowie Mikroflora von Fleisch und Fleischwaren

   N.N. Schischkina

2. Portionierungs-und Abpackmethoden von frischem und tiefgefrorenen Fleisch

   H. Reuter

3. Technological problems of vacuum-packed sliced cooked ham

   A.J. Kidney

4. A study of chemical and bacteriological changes during tenderization of fresh cattles meat and pork

   H. Fredholm

13. Probleme der Konservierung und Behandlung der Schlachtwaren

1. Technologische Grundlagen der Gefriertrocknung von Fleisch

   E.J. Kauchtscheschwili, N.K. Shurawskaja and E.J. Guygo

2. Zum problem der Schaffelle-konservierung

   E.W. Gajewoj

3. Kettentheorie der Antioxygenwirkung

   N.M. Emanuel

4. Struktural-mechanische Eigenschaften einiger Fleischwaren

   W.M. Gorbatow, N.E. Fedorow, A.W. Gorbatow and I.A. Rogow

5. One of the regularities of the physico-chemical technology of blood

   V.A. Natuss-Andreyev

6. Die Entwicklung von neuen Methoden und neuer Apparatur zur Betriebsherstellung der Speisefette sowie die Vollautomatisierung der technologischen Vorgänge

   A.A. Lapschin

14. Neue Technik und Technologie in der Fleischkombinaten

1. Schweine-Schlachtstraße

   J. Sehnal

2. Neue technologie in der Tschechoslowakischen Fleischwirtschaft

   B. Doležal

3. Bewertung und Beßerung von Hängebahnen in Fleischkombinaten

   G.N. Doymew and Z.G. Zolow

4. Eine Fliesslinie zur Herstellung darmloser Wursterzeugnisse

   N.E. Federow, I.A. Rogow, A.W. Gorbatow, E.E. Afanassow, A.E. Golowkin and W.W. Fomenko

5. ОСНОВЫ ПОСТРОЕНИЯ И РАСЧЕТА МАШИН ДЛЯ СБЕМКИ ЩЕТИНЫ

   А.И. ПЕЛЕЕВ

6. Die Festlegung der Wichtigkeitskoeffizienten zur Punktbewertung von Konservenschinken

   N. Baryłko-Pikielna

7. Zur Bedeutung von Monoglyzeriden für die Fleischverarbeitung

   G. Terplan and B. Schlatterer

1. Additional information

1. Composition of carcasses and methods of their evaluation

1. Variation in the retail value of carcasses of Aberfeen-Angus cross steers and heifers and their relation to conformation, bone content and finish

   G. Harrington, R.W. Pomeroy and D.R. Williams

2. Specific gravity as an index of leanness of the bacon pig carcasses. Part I. Specific gravity and the ratio of lean to fat

   S. Alexandrowicz, E. Bilski, W. Maruniewicz and J. Zwoliński

3. Caracteres du stroma conjonctif dans le muscle de boeuf

   C. Labie

4. Kontrolle der geweblichen und chemischen Zusammensetzung entknochten Fleisches mittels der Integrationsschablone in der Industrie

   C. Szczucki

2. Muscle degeneration

1. Der Transmissionwert des Fleischextraktes als Merkmal für Muskeldegeneration bei Schweinen

   P.C. Hart

2. Observations on so-called “white muscle disease” in relation to analytical differences between pig muscles

   R.A. Lawrie and D.P. Gatherum

3. Sur les taux de ribo-nucleotides et nucleosides diffusant du muscle de porc normal et myopathique dans le liquide de tyrode à 4 oC

   A.B. Lindenberg

4. Protein bound iodine and muscle pigments in pigs

   M.A. Janicki and A. Witkowska

5. Some properties of the fibrillar proteins of normal and watery pork muscle (Missing)

   J.R. Bendall and J. Wismer-Pedersen

3. Colour of meat

1. Some observations on the oxygen absorption of pork muscle

   H.C. Hornsey

2. Sur les modifications de couleur dans les mortadelles pendant la cuisson

   E. Bianchi and E. Maggi

3. The effect of cooking on the colour of cured meat

   I. Chmara and S. Tyszkiewicz

4. Colour of meat

1. Biochemical properties of pork muscle in relation to curing

   C.L. Walters and A.M.M. Taylor

2. Colour stability of fresh pork meat

   M.A. Janicki, A. Thomas and J Kortz

3. The colour of uncooked bacon

   H.C Hornsey

4. Jahreszeitlicher Einfluß auf den Schlachtkörper und die Farbe des Fleisches bei Schweinen

   E. Otto

5. Meat quality and methods of its evaluation

1. Specific and general effects of ions on meat quality

   A. Howard and P.E. Bouton

2. Some data referring to meat quality evaluation: Tryptophan, glucosamine and hydroxyproline contents of lean side skeletal muscles

   A. Valdecantos Jimenez

3. Relationship between organoleptic and objective methods for the evaluation of canned ham quality

   N. Baryłko-Pikielna, A. Żółtowska, T. Kossakowska and Z. Pietraszek

6. Meat quality and methods of its evaluation

1. The chew count as a measure of tenderness in pork loins with varying degrees of marbling

   G. Harrington and A.M. Pearson

2. A physico-chemical approach to the relationship between stimuli concentration and response intensity in taste sensations

   N. Baryłko-Pikielna and K. Miler

3. Rapid determination of protein in meat and meat products

   J. Meester and W.H.C. Houtepen

4. Some results from the chemical analyses of veal

   P.C. Moerman and G.J.W. van der Meij

5. Gas chromatographic analysis of curing smokes

   Z.E. Sikorski

7. chemical and structural changes during the storage of meat

1. Rancidity of pork: A study of the influence of different feeding and cold storage on the development of rancidity in fatty tissue of pork

   H. Fredholm

2. Observations on septic autolysis in muscle

   J.G. Sharp

3. The effect of freezing upon the structural changes of meat (in French)

   S. Karan-Djurdjić

4. Biochemische Studien über die Ammoniakbildung im Fleisch

   Zdeněk Dvořák

8. Sausage processing

1. Über die chemischen Veränderungen in der Rohwurst während der Reifung

   F.P. Niinivaara, M.S. Pohja and S.E. Komulainen

2. Einige Fragen über die Reifung der mittels Salzung und Trocknung konservierten Wurstwaren

   G. Kárpáti

3. Die grundsätzlichen chemischen Vorgänge bei der Gärung der Rohwurst

   W. Pezacki and D. Szostak

4. Über freie Aminosäuren während der Reifung der Rohwurst

   L. Körmendy and Gy. Gantner

9. Microbiology of meat and meat products

1. Erfahrungen bei der Untersuchung importierter Fleischwaren

   K. Coretti

2. The veterinary inspection of animal products hygiene in Poland

   Z. Gaugusch

3. The bacteriological estimation of the pasteurized canned products in Poland from the veterinary sanitary point of view

   S. Kafel

4. Comparative investigation upon the influence of thermal treatment/ thermostatic test/ and cold storage on the bacteriological state of pasteurized ham

   Z. Kafel and D. Majewska

5. The examination of the influence of streptococci on the keeping quality of canned hams and shoulders by the method of class tubes

   J. Rašeta

6. Physiological and biochemical properties of microorganisms – Criterion of their suitability for biological meat curing

   S. Stawicki and M. Machoń

10. Microbiology of meat and meat products

1. Lipolytic activity by psychrophilic bacteria

   W.L. Sulzbacher and J.A. Alford

2. Bacteriological and associated chemical changes in bacon stored in vacuum packs

   B.P. Eddy and D.P. Gatherum

3. Beitrag zur Bakteriologie des vorverpackten Frischfleisches

   M. Sovadina

4. Vorkommen von Proteuskeimen im Fleisch während der technologischen Verarbeitung

   J. Zlámalová

5. Data concerning the microbiological and chemical changes of the Gyulai type sausages in course of their ripening

   J. Takács and E. Zukál

11. Antibiotics, antioxidants

1. The influence of γ-rays and thermal treatments on antioxidants destruction in inhibited pork fat

   V.I. Piulskaja

2. Effect of meat storage conditions on the antibiotic activity

   V.I. Krasikova, L.P. Volkova and V.I. Marushkina

12. Meat processing

1. Slice curing of bacon

   J. Barrett, C. Galbraith, A.W. Holmes, J.M. Davies and S.M. Herschdoerfer

2. Investigation of the process of blood evaporation

   V.M. Gorbatov

3. Influence de la quantité et de la qualité de la gélatine ajoutée aux jambons conserves sur la formation quantitative de la gelée

   S. Koeppe

4. Influence of pasteurization parameters on the quantity of jelly in canned hams

   N. Baryłko-Pikielna, W. Bykowski and S. Olewiński

13. Histology of meat

1. Study on muscle-cell: sarcolemma

   F. Lőrincz and G. Biró

2. Histological examination of finely comminuted sausages

   T. Nilsson

3. L’examinen histologique des conserves de pates

   C. Labie

4. Methode de numeration selective des principaux groupes microbiens presents dans les saumures et Jambons de Paris

   J. Fournaud, P. Raibaud and G. Mocquot

5. Changes of the solubility of sacroplasma proteins in relation to conditions and time of pork storage

   St. Wasilewski