Category: DigICoMST

1. Table of contents, additional information

1. OPENING SESSION

1. Global issues impacting demand for meat

   Eleanor Clift

2. GENERAL INDUSTRY SESSIONS

1. Life cycle of an issue: The food safety story

   L.R. Heinze

2. Eating in America today: Nutrition implications for the meat industry

   C. Schweitzer and M.K. Young

3. A strategy for the future: Regaining market share through new product development

   I. Livingston and M. van Luling

3. TECHNICAL BREAKOUT SESSIONS

1. Risk, reality and inspection reform

   J.P. Boyle

2. Detection methodologies for microbes and chemicals

   R.A. Carnevale

3. HACCP: Industry versus government

   T.C. Jackson and H.R. Cross

4. Food safety risk analysis: A global issue

   S.C. Hathaway

5. Human susceptibility and pathobiology

   M.E. Potter

6. “Residue avoidance” in the Netherlands: An overview

   C.C.J.M. van der Meijs

4. CLOSING SESSION

1. Ready, blame, fire… Myths and misses in marketing

   I. Blumenthal

TABLE OF CONTENTS

1. NUTRITION & MEAT QUALITY

1. The meat we eat: Notions of quality for today and tomorrow

   D. Lister

2. International beef and pork quality audits

   J.B. Morgan, G.C. Smith, S.W. Neel and K.E. Belk

3. Iron in meat: Effect of cookware

   H.C. Brittin

4. Blood sausage (“Morcilla”) as a highly acceptable iron fortification vehicle for infant feeding

   M.R. Molina and J. Rosado

5. Contribution of raw and processed pork meat to the Spanish intake of fat and essential amino acids

   M. Reig and F. Toldra

6. Meat consumption and serum lipids and lipoproteins in Man ECAL Group

   P.T. Garcia

7. Is there any difference in triglyceride species and fatty acid composition of serum and hepatic lipids between rats raised with diets containing beef tallow and those with vegetable oils?

   T. Ito, S. Kawahara, K. Inoue and S.A. Hirai

8. Protein mixtures for meat products

   Z. Šimkevičienė and D. Kažemėkaitytė

9. Promising method of premilinary treatment of meat raw materials designed for dietetic nutrition products

   N.N. Lipatov and A.B. Lisitsyn

10. Evaluation of processed meats using rat Bioassay, in vivo and in vitro protein digestibility techniques

    A.S. Babji, M.N. Ismail, L. Selvakumari, M.S. Jamaliah, M.Y. Seri Chempaka and M. Nor Hazila

11. Palatability traits of emu meat

    L.D. Thompson, D.R. Daniel, L.C. Hoover, M.F. Miller and C.R. Adams

12. Restaurant consumer acceptability of of grilled emu steak

    L.C. Hoover, C.R. Adams, L.D. Thompson and C.K. Wu

13. Nutrient content of cooked ostrich meat

    C.A. Morris, S.D. Harris, S.G. May, R.K. Miller, D.S. Hale, J.T. Keeton and J.W. Savell

14. Carcass tissue distribution and composition of the lean meat from kids fed an iron supplemented diet

    J.F.F. Zapata, N.N. Barros, N.M.S. Vasconcelos and I.F. Moura

15. Diet effects on carcass traits, composition and palatability of young goats

    J.M. Harrelson, D.D. Johnson and C.H. McGowan

16. Composition and sensory traits of bison meat

    P. Berge, B. Picard, C. Touraille and D. Micol

17. The effect of sex type and age on fatty acid composition of intramuscular lipid of loin muscle of Javan Rusa (Cervus timoriensis) deer and its relation to palatability

    R. Sookhareea, D.G. Taylor, G. McL. Dryden, R.K. Tyme, W.R. Shorthose and T. Larsen

18. Meat quality of wild boars – metabolism post mortem and hygiene

    F. Schwaegele, H. Hecht and L. Kroeckel

19. The quality of rainbow trout fillets as affected by feeding fish different dietary formulations

    H.W. Ockerman, T. Lesiow and K. Dabrowski

20. Nutritional profile of sturgeon meat

    M. Manfredini, A. Badiani, P.P. Gatta, N. Nanni and S. Stipa

21. Cholesterol content in different meats

    P.T. Garcia, J.J. Casal, C.A. Margaria and N.A. Pensel

22. Lipids from lamb meat

    P.T. Garcia, N.A. Pensel and C.A. Margaria

23. Lipids in lean beef

    P.T. Garcia, J.J. Casal, N.A. Pensel and C.A. Margaria

24. Comparision of some fat quality attributes of Japanese and Australian beef

    A. Yang, T.W. Larsen and R.K. Tume

25. Beef meat quality in Japan

    V.H. Powell and K. Ozutsumi

26. Eating quality of low fat beefburgers containing fat replacing functional blends

    E.M. Desmond, D.J. Troy and D.J. Buckley

27. The effect of fat level on textural characteristics of low-fat emulsion type meat products

    S. Cofrades, D.J. Troy and E. Hughes

28. In search of a shear-test check material for meat

    J.S. Eastridge and M.B. Solomon

29. Rationale for consumer preferences for different degrees of doneness of beef strip steaks

    J.F. Savell, S.J. Boleman, S.L. Boleman, W.W. Morgan, R.K. Miller and J.W. Savell

30. Use of quality control panel for evaluation of colour of fresh pork loin and the correlation between the panel’s evaluation and meat quality traits

    M. Andersson, J. Godt and S. Støier

31. Immunocastration – A strategy to produce “taint-free” high quality pork from intact boars

    V. Boghossian, D. Hennessy, J. Mosbey, L. Salvatore, L. Sali, P. Jackoson, J. Reynolds and R. Mawson

32. Effect of castration on some physicochemical and lipid characteristics of m.L.dorsi fay depots with different anatomic localisation in Hoggets

    V. Banskalieva, P. Marinova and A. Angelov

33. Boar taint: Androstenones or skatole? A Review

    A.M. Pearson, R.L. Dickson, T.W. Hill and D.W. Holtan

34. Improving the value of cull beef cows with somatotropin treatment

    D. Mulvaney, W. Mikel, W. Jones, T. Vosen, R. Kelley, W. McElhenney, J. Bannon and A. Simpkins

35. Comparision of sensory and meat processing characteristics from finished beef with and without rbST treatment during the stocker and finishing phases

    D.F. Ellis, R.W. Rogers, T. Althen, R. Vann, C. Stine, P.C. Coggins, J. Carpenter and R. Li

36. Effect of clenbuterol on fatty acid and physicochemical composition of M. longissimus dorsi in hoggets

    P. Marinova, V. Banskalieva and A. Angelov

37. Altered maturation rate of muscle and adipose postnatally in progeny resulting from in utero manipulation of embryonic growth

    R. Kelley, S. Jungst, W. Mikel, W. Owsley and D.R. Mulvaney

38. Meat quality of Charolais and Nelore (Bos indicus) cull cows

    L. Muller, Z.V. Perobelli and J. Restle

39. A within-litter comparison of the growth performance, carcass characteristics and meat quality of halothane carrier and negative pigs at three slaughter weights

    L.M. Leach, M. Ellis, D.S. Sutton, F.K. McKeith and E.J. Wilson

40. Influence of scalding and skinning combined with hot and cold boning on some quality characteristics of pork meat

    E.T.F. Silveira, N.F.A. Silveira, M.S. Correa and I. Shirose

41. The effects of adverse handling of pigs on farm and at the abattoir on meat quality

    D.N. D’Souza, G.A. Eldridge, R.D. Warner, B.J. Leury, F.R. Dunshea and H.M. Knowles

42. Influence of biologically active preparations on resistance and biochemical parameters of animals during stress

    V.I. Ivashov, V.Yu. Tatulov, L.L. Bortkevich, L.F. Karmyshova, T.M. Ilyina and T.V. Kosacheva

43. New low stress system for pig slaughter: Effect on pig behaviour and meat quality

    P. Barton Gade, L. Blaabjerg and L. Christensen

44. A comparative analysis of the diagnostic methods for stress sensitivity in connection with the fresh meat quality

    M. Koćwin-Podsiadla, J. Kuryl, W. Przybylski, S. Kaczorek, E. Krzęcio and I. Tyszkiewicz

45. The effect of outdoor-rearing on carcass composition, technological and sensory meat quality in cross-bred pigs with Yorkshire ot Duroc as terminal sire

    A.C. Enfält, K. Lundström, I. Hansson, N. Lundeheim and P.E. Nyström

46. Glycolytic potential and meat quality in crossbreed pigs of different genetic groups

    W. Przybylski, M. Koćwin-Podsiadla, S. Kaczorek, E. Krzęcio, J. Naveau and I. Tyszkiewicz

47. Meatiness and qualitative meat properties of Croatian crossbreeds and Hypor pigs

    G. Kralik, A. Petričević and G. Kušec

48. The effect of neonatal dietary cholesterol on tissue cholesterol and characteristics of growing pigs selected for high or low serum cholesterol

    T.L. Abbott, J.W. Savell, W.G. Pond and W.W. Morgan

49. The carcass and meat characteristics of Chiana young bulls reared with two energy levels

    S. Gigli, A. Carretta, S. Failla and M. Manfredini

50. Impact of Angus bulls selected for marbling using expected progeny differences on progeny growth and carcass traits

    J.D. Arseneau, R.S. Sand, D.L. Prichard and R.L. West

51. Changes in the carcass composition of intensively fed German Fleckvieh bulls and steers

    C. Augustini and W. Branscheid

52. Effects of breeds and rationing concentrates on lambs subcutaneous adipose tissue quality

    I. Legrand, C. Denoyelle and Y. Quilichini

53. Effect of feeding level on carcass composition in lambs of local sheep breeds

    Z. Shindarska, P. Marinova and E. Raicheva

54. Effects of different poultry viscera by-products (rendering, acidulation and fermentation) on feed consumption, daily gain and feed: Gain ratio of broilers during a 4-6 week feeding period

    L. Deng-Cheng and H.W. Ockerman

55. Chemical composition of broiler carcass influenced by different levels of protein and pesticide

    I. Zia-Ur-Rahman, U. Haq and N. Fatima

56. Effects of feeding protected lipids on the chemical and physical structure of lofted beef fat

    S.K. Gulati, T.W. Scott, J.R. Ashes, J.C. Rich and A.C. Rich

57. Increased consumption of protein decreases body weight and fat preference

    J. Hamilton

58. Exopeptidase activity in micro-organisms isolated from dry-cured sausages

    Y. Sanz, R. Vila, A. Feria, J. Flores and F. Toldra

59. Technology and nutritive value of Chinese mushroom-sausage

    Y. Wu, X. Zhou and D. Wang

60. Effect of unsaturated oils on lipid composition of M. triceps brachii in fattened pigs

    V. Tsvetkova and G. Dimitrov

2. VALUE BASED MEAT MARKETING SYSTEMS

1. Values based marketing systems: Technology implementation

   J.C. Forrest

2. Technological status of value based marketing

   E. Kallweit

3. Impact of value-based marketing on international trade

   L. Hatamiya

4. Value based marketing: An opportunity to compete from the perspective of a U.S. pig farmer

   K. Doyle

5. Value based marketing of beef – A packer perspective

   J. Lochner

6. Value based marketing in the beef sector

   J. Maddux

7. Carcass tracking, computer-assisted vision grading as tools for value-based marketing

   W.G. Fielding

8. The federation of Danish pig producers & slaughterhouses

   A.T. Fensvig

9. Pricing and grading in Livestock and meat: Economic issues

   W.D. Purcell

10. Estimation of lean meat in hams by means of TOBEC

    P. Walstra and B. Hulsegge

11. Determination of live body composition of swine using bioelectrical impedance technology

    M. Marchello, W.D. Slanger and H.C. Lukaski

12. Predicting beef carcass subprimal weight and value with electromagnetic scanning and USDA yield grade

    L.R. Weide, C.R. Clakins and T.L. Wheeler

13. A computerized economic model to calculate beef carcass value from electromagnetic scanning

    C.R. Calkins, D.E. Burson and T.M. Guest

14. Comparision of ultrasound based grading technologies

    J. Novakofski, W.D. O’Brien, F.K. McKeith, T.R. Carr, J. Jensen, I. Hein, D.F. Parrett, J.F. Greenleaf, E.J. Feleppa, S. Flax and L. Solomon

15. Prediction of beef carcass yield using whole carcass viascan

    D.M. Ferguson, J.M. Thompson, D. Barrett-Lennard and B. Sorensen

16. Vision image analysis for on-line colour measurements on pork loins

    T. Nielsen

17. Measurement of lamb muscularity from lateral photographs

    R.W. Purchas, A.Y. Abdullah and A.S. Davies

18. Application in the meat industry of velocity of sound to predict beef carcass composition

    C. Denoyelle, A. Fisher and Y. Quilichini

19. Predicting meat quality of beef Longissimus muscle using elastography

    R.K. Miller, M.S. Rubio, J. Ophir, A.D. Whittaker, G. Emesih, H. Ponnekanti, I. Céspedes and D.S. Hale

20. Elastography to predict pork quality

    R.K. Miller, M.S. Rubio, A.D. Whittaker, J. Ophir, G. Emesih, Y. Huang, I. Céspedes and D.S. Hale

21. Skeletal muscle characteristics for an objective evaluation of marbling and granulation

    K. Ender, H.J. Papstein, J. Wegner and E. Albrecht

22. Examination of on-line measuring methods for suitability for predicting sensory quality of chilled turkey breast muscles

    K. Troeger and K. Meiering

23. Classification of beef tenderness from NIR reflectance measurements of M. longissimus dorsi samples by discriminant analysis

    K.I. Hildrum, T. Næs and T. Frøystein

24. Quality estimation of pork muscles using the complex index

    A.B. Lisitsyn, V.I. Lyubchenko, G.P. Goroshko and V.A. Andreyenkov

25. Beef carcasses – Grade or describe?

    W.R. Shorthose

26. Effect of breed type, sex class and antemortem evaluation of yield grade on carcass components of market lambs

    K.D. Fritz, M.D. Menzies, S.L. Boleman, J.W. Savell and C.L. Skaggs

27. Carcass and offal characteristics of goats of different breed types and feeding regimens

    J.S. Oman, D.F. Waldron, D.B. Griffin and J.W. Savell

28. Comparision of accuracy of different methods of assessment of pork carcass meatiness

    W. Dimke, K. Borzuta, T. Piechocki, E. Grzeskowiak, J. Strzelecki and A. Borys

29. Alternate carcass locations used to predict pork four lean cuts at varying trim levels

    S.D. Harris, R.K. Miller, D.W. Grams, J.C. Forrest, E.P. Berg, J.W. Wise, A.L. Schroeder and J.W. Savell

30. Growth, composition and palatability of calf – or yearling – fed cloned steers

    J.J. Harris, D.K. Lunt, J.W. Savell, W.L. Mies and S.B. Smith

31. Communicating retail value in the marketplace II: Pork and lamb cards software packages

    C.L. Lorenzen, J.P. Walter, A.M. Martin, D.B. Griffin, T.R. Dockerty, H.K. Johnson and J.W. Savell

32. Essential factors of operative level production control in integrated meat plants

    P. Turkki

33. Creating links between science and industry in market economy in Russia

    A. Lisitsyn, I. Tchernoukha and O. Lugar

34. Mathematical optimal choice models system sausages assortment

    L.V. Antipova, N.M. Iliena, S.S. Kulnev, O.K. Peshehonova, A.V. Sitnikova and N.V. Sitnikova

35. The automated informational – Expert systems to determine priorities of meat industry development

    A.N. Bogatyrev and O.A. Maslennikova

36. Evaluation of pig carcasses produced in Estonia by ZP-method

    M. Rei and V. Kirikall

37. International organic livestock and meat

    D.M. Kinsman

38. Effect of medical costs on growth performance and carcass characteristics of steers of beef cattle

    S.L. Boleman, W.W. Morgan, N.C. Tipton, J.W. McNeill and J.W. Savell

3. MEAT PREPARATION, PRESERVATION & PACKAGING

1. Irradiation preservation of fresh meat

   D.G. Olson

2. Occurence of Campylobacter spp in Northern Ireland meat and their typing using RFLP-PCR

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

3. Characterisation of Salmonella spp isolated from pork and chorizo (fermented sausage) in Mexico City

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

4. Characterisation of Listeria monocytogenes from pigs and pork as a slaughterhouse using random amplification of polymorphic DNA; A pilot study

   A.M.G. Van Den Elzen, C.C.M. Klaassen, P. Voskamp and J.M.A. Snijders

5. Microflora evolution during aging and spoilage of beef in Mexico City’s supermarkets

   M.L. Pérez Chabela, G.M. Rodríguez Serrano, P. Lara Calderón and I. Guerrero

6. Measuring the growth of Pseudomonas meat spoilage bacteria on surfaces

   K.J. Coates, R.K. Luke and P.R. Widders

7. Effect of bacteriocin producing starter cultures on survival of Listeria monocytogenes in a pepperoni model system

   H.J. Andersen, A.S. Christensen, B. Jelle and L.B. Jørgensen

8. Effect of selected microorganisms on dry fermented sausage volatiles

   E. Hierro, L. de la Hoz and J.A. Ordoñez

9. Plasmid profiles as a means of differentiating Salmonella and Campylobacter from the meat of poultry

   V. Atanassova and C. Ring

10. Method for the quantitative determination of ivermectin in meat and liver by HPLC and pre-column derivatization

    H. Koch and D. Guggisberg

11. Standardized microbial sampling and testing procedures for the beef industry

    E.A.E. Boyle, K.J. Karr, C.L. Kastner, J.L. Marsden, R.K. Phebus, R.K. Prasai and C.M. Garcia Zepeda

12. Microbiological assessment of dehydrated edible restaurant waste (DERW) and feces from swine fed diets containing different amoungs of DERW

    M.E. Rivas, J.H. Brendemuhl, D.D. Johnson and R.O. Myer

13. Hydrolysis of the slaughter cattle blood by yeast proteases of Saccharomyces type

    A.D. Nekhliudov, A.B. Lisitsyn, N.B. Fiodorova, A.N. Ivankin, R.A. Khromova and E.A. Yevstafieva

14. Contamination of spices used in meat processing with toxigenic moulds and ochratoxin A

    M. Škṙinjar, G. Dimić and M. Danev

15. Heterologous expression of piscicolin 61, a bacteriocin from Carnobacterium piscicola LV61, in Lactobacillus sake LB706-X

    A. Holck, U. Schillinger, I. Sæterdal and L. Axelsson

16. A predictive model: Listeria in South African produced ham

    S.M. Vorster, P.L. Steyn, G.L. Nortjé and R.P. Greebe

17. Effect of sodium propionate on toxin production be Clostridium botulinum type A in beef treated by combined processes involving irradiation

    M.P. Suárez-Rebollo, H.R. Rodríguez, M.O. Masana, M.M. Gallinger and J.A. Lasta

18. Survival and injury of Listeria monocytogenes, Listeria innocua and Listeria ivanovii in ground pork following electron beam irradiation

    R.R. Tarté, E.A. Murano and D.G. Olson

19. Palatability, color and product life of low-dose irradiated beef steaks

    S.E. Luchsinger, D.H. Kropf, C.M. Garcia Zepeda, J.L. Marsden, S.L. Stroda, M.C. Hunt, E. Chambers IV, M. Hollingsworth and C.L. Kastner

20. A study of the structural-mechanical properties of pork treated with gamma rays and phophoroorganic pesticides

    S. Dragoev, K. Valkova and K. Wassilev

21. Quality characteristics and sensory evaluation of meats irradiated under various packaging conditions

    E.A. Murano, P.S. Murano and D.G. Olson

22. Palatability, color and product life of low-dose irradiated raw ground beef patties

    S.E. Luchsinger, D.H. Kropf, C.M. Garcia Zepeda, J.L. Marsden, S.L. Stroda, M.C. Hunt, E. Chambers IV, M. Hollingsworth and C.L. Kastner

23. Changes in gamma irradiated canned beef during storage: Changes in bacterial counts

    F.A. Salem, K.M. El Sahy, A.H. Rady, A.I. Hammad and H.M. Badr

24. Evaluation of a commercial hot water decontamination cabinet

    P. Vanderline, B. Shay and D. Brett

25. Fate of L. monocytogenes, E. coli O157:H7 and Salmonella spp during commercial thermal processing of cured meat products in Greece with or without sodium lactate

    D. Sergelidis, A. Abrahim and C. Genigeorgis

26. Reduction of microbial populations in high and low fat beef trim in response to surface flaming

    T.R. Vosen, W.B. Mikel, S. Dale, D.E. Conner, J.S. Kotrola, W.R. Jones and W.H. Gregory

27. The effect of cold incubation on the heat resistance of a Streptococcus strain and of a Pseudomonas strain isolated from the core of cooked meat products made from coaresly ground pork

    E. Petäjä and E. Puolanne

28. Effect of freezing time on fat and water holding capacity of pork

    M. Honkavaara

29. The effect of precise temperature control in refrigerated containers on the extension of shelf life in chilled meats

    G. Zeidler, S. Harel, R. Flocchini and A. Duncan

30. Effect of lactic acid sprays on surface microflora of goat carcasses

    R.N. Borpuzari and T. Borpuzari

31. Effect of sodium acetate and citric acid on growth of L. monocytogenes and sensory properties of pork sausage

    S. Qvist, L. Vognsen and P. Zeuthen

32. Reduction of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella typhimurium during storage on beef sanitized with fumaric, acetic and lactic acids

    R.K. Podolak, J.F. Zayas, C.L. Kastner and D.Y.C. Fung

33. Sodium lactate, sodium citrate, sodium acetate and sodium propionate effects on the sensory, microbiological and chemical characteristics of vacuum-packaged ground beef

    J.V. Maca, R.K. Miller and G.R. Acuff

34. Preservation of meat products with a lactic acid bacteria cultive – FloraCarn L-2

    L. Andersen

35. Effect of micrococcal monoculture on certain quality – indicating characteristics of raw-dried sausage

    R.N. Borpuzari and K. Boschkova

36. Studies on characteristics of raw cured meat product (Si-Raw) fermented with lactic acid bacteria

    M.T. Chen and Y.S. Lin

37. Prophylactic measures in order to reduce contamination of pig carcasses with Yersinia enterocolitica during slaughter

    T. Nesbakken and E. Borch

38. Commercially prepared retail cuts of beef and lamb with an extended shelf-life

    V. Boghossian, R.F. Mawson, M.J. Coventry, P. Drew and M.W. Hickey

39. The hygienic efficiency of two New Zealand beef dressing lines

    R.G. Bella and B.B. Chrystall

40. Influence of ageing treatment on the bacterial quality of South African Springbok

    E.M. Buys, J. Kruger and G.L. Nortje

41. Effects of distribution and display gas mixtures on shelf-life of ground beef in dynamic gas exchange modified atmosphere packaging systems

    C-P. Ho, K.W. McMillin and N-Y. Huang

42. Emerging concepts for food safety

    L. Leistner

43. Quality management programs to assure meat safety in Australian domestic and export abattoirs

    D.J. Brett

44. Risk factors for sporadic Yersinia enterocolitica infections in Norway: A case-control study

    G. Kapperud, S.M. Ostroff, T. Nesbakken, L.C. Hutwagner, N.H. Bean, J. Lassen and R.V. Tauxe

45. Reduction of product hazard by using starter cultures in raw fermented sausages

    F.K. Stekelenburg and E.J.C. Paardekooper

46. Effects of ultrasound and convection cookery to different endpoint temperatures on beef Longissimus and Pectoralis muscle cooking and sensory properties, shear force and microscopic morphology

    F.W. Pohlman, M.E. Dikeman, J.F. Zayas, J.A. Unruh, D.H. Kropf and S. Stroda

47. Heat inactivation of Listeria monocytogenes in sous vide cooked beef prepared at rising temperatures

    T.B. Hansen, G. Brandt and S. Knøchel

48. Investigation of the use of Elisa as a rapid assay indicator for verification of cooking temperature endpoint for meat products

    C.A. Morris, J.T. Keeton, I.R. Tizard, A.D. Chinnah and J.W. Savell

49. Effect of the heating rate on the thermal inactivation of Enterococcus faecium in cured pork meat

    S. Quintavalla, M. Campanini and I. Pedrazzoni

50. Influence of scalding, skinning and boning process on microbiological quality of pork meat

    N.F.A. Silveira, E.T.F. Silveira and M.S. Correa

51. Clenbuterol detection at the farm: Faeces as mstrix for GC-MS analysis

    B. Patjoens, D. Courtheyn, H.F. DeBrabander, J. Vercammen and J. Van Hoof

52. Proposals for specifying areas in the European Union (EU) to be non-endemic for Trichinella

    C. Ring and F. van Knapen

53. Method for obtaining of safe food product from blood of slaughter animals

    M.L. Faivishavsky

54. Current content of residual nitrite in cured meat products at the retail market

    R.G. Cassens

55. Customer satisfaction of beef: Factors affecting customer overall-like ratings

    T.R. Neely, C.L. Lorenzen, J.W. Savell, R.K. Miller, J.D. Tatum, J.W. Wise, J.O. Reagan and J.F. Taylor

56. Performance of the sensory panel in assessment to texture in beef

    M. Rødbotten, K.I. Hildrum and P. Lea

57. Quality characteristics of ground beef patties extended with wheat germ proteins

    A.E. Rocha-Garza and J.F. Zayas

58. Impact the freezing rate on the quality of loins for further processing

    S. Støier and U. Borup

59. The possibility for affecting ultimate pH through various treatments of live pigs

    S. Støier

60. Comparison of PSE, normal and DFD pork loins at three different storage periods

    D.F. Ellis, R.W. Rogers, P.C. Coggins, R.C. Johnson and J.E. Cannon

61. Some aspects of rational utilization of animal raw materials for medicinal preparations production

    R.V. Ilukhina, E.Yu. Kulikova, I.P. Nemchinova, L.A. Minosyan, I.V. Isayeva and N.P. Larionov

62. Methodology of creation of meat-based products, increasing resistance of human organism to radiological influences

    N.N. Lipatov, A.B. Lisitsyn, T.A. Rudintseva and G.A. Safronova

63. New technology of bones defatting

    G.V. Budrik, V.M. Dudin, V.I. Ivashov and A.I. Snitsar

64. Change in activity of cathepsins and structural and functional characteristics of bovine muscular tissue after treatment by bacterial and enzyme preparations of microbial origin

    A.B. Lisitsyn, L.B. Smetanina and N.A. Cherkashina

65. Effect of country, breed and storage condition on the processing and sensory characteristics of beef roasts

    J.A. Boles, J.M. Brownlee and F.C. Parrish Jr.

66. Chemical, shelf-life and sensory properties of vacuum-packaged precooked pork from hogs fed supplemental vitamin E

    J.E. Cannon, J.B. Morgan, G.R. Schmidt, R.J. Delmore, J.N. Sofos, G.C. Smith and S.N. Williams

67. Effect of dietary α-tocopheryl acetate supplementation on the formation of cholesterol oxides in cooked chicken

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

68. Effect of dietary vitamin E supplementation on the quality of lamb meat

    J. Guidera, P.B. Lynch, D.J. Buckley and P.A. Morrissey

69. Analysis of some effects of pH and colour of beef

    S. Čepin, M. Čepon and S. Žgur

70. Significance of metmyoglobin reducing enzyme system in myocytes

    K. Arihara, M. Itoh and Y. Kondo

71. Utilization of image processing to quantitate surface metmyoglobin on fresh beef

    B.P. Demos, D.E. Gerrard, X. Gao, J. Tan and R.W. Mandigo

72. Red myoglobin derivative formed in Parma ham processing without nitrite or nitrate addition

    H. Morita, J. Nui, R. Sakata, T. Okayama and Y. Nagata

73. Meat solor changes under high pressure treatment

    R. Goutefongea, V. Rampon, N. Nicolas and J.P. Dumont

74. Prooxidative activity of different myoglobin species in linoleic acid emulsions

    C. Baron, L.H. Skibsted and H.J. Andersen

75. Color stability of retail-ready beef during prolonged storage. I. Muscle influences

    L.E. Jeremiah, L.L. Gibson and S. Nesom-Fleet

76. Color stability of retail-ready beef during prolonged storage. II. Storage

    L.E. Jeremiah, L.L. Gibson and S. Nesom-Fleet

77. Color stability of retail-ready beef during prolonged storage. III. Packaging influences

    L.E. Jeremiah, L.L. Gibson and S. Nesom-Fleet

78. Effects of myoglobin form on internal cooked color development in ground beef

    M.C. Hunt, O. Sørheim and E. Slinde

79. Expressible juice and internal cooked color of ground beef patties from vitamin E-supplemented steers

    C.L. Lavelle, M.C. Hunt and D.H. Kropf

80. Cooking properties of beef loin steaks used to develop new degree of doneness color guidelines

    B.W. Berry, H.K. Johnson, T.R. Dockerty, M.E. Bigner and M.S. Stanfield

81. Canthaxanthin as a lipid soluble antioxidant in an oxymyoglobin liposome model system

    T.H. Clark, C.L. Faustman, J.W. Riesen, W.K.M. Chan and H.C. Furr

82. Preliminary studies of bacterial challenge and antibiotic treatment related to beef discoloration

    W.K.M. Chan, S.T. Joo, K. Hakkarainen, C. Faustman, D.M. Schaefer, K.K. Scheller and Q. Liu

83. The relationship between discolouration rate during refrigerated display and the autoxidation rate of purified myoglobin: The effects of muscle type and species

    G.R. Trout and D. Gutzke

84. Further evidence for a mononitrosylhaem complex of the cooked cured-meat pigment

    F. Shahidi and R.B. Pegg

85. Kinetics of pigment oxidation in beef from steers supplemented with vitamin E

    M.C. Lanari, D.M. Schaefer, Q. Liu and R.G. Cassens

86. Recommendation of reference method for assessment of meat color

    R.G. Cassens, D. Demeyer, G. Eikelenboom, K.O. Honikel, G. Johansson, T. Nielsen, M. Renerre, I. Richardson and R. Sakata

87. Changes in meat color from Pirenaica calves during air exposure

    M.J. Beriain, J. Chasco, G. Lizaso, B. Hernández, A. Horcada and A. Purroy

88. Color parameters evolution during the salting and postsalting stages of dry-cured ham

    M.A. Gago-Gago, J.A. Perez-Alvarez, R. Forcen, M.J. Pagan-Moreno, F. Perlo, M.R. Rosmini, M.L. Iriarte-Itoiz, F. Lopez-Santoveña and V. Aranda-Catala

89. Sensory analysis and consumer acceptance of low-dose irradiated boneless pork chops

    S.E. Luchsinger, D.H. Kropf, C.M. Garcia Zepeda, J.L. Marsden, S.L. Stroda, E.J. Rubio Cañas, M.C. Hunt, E. Chambers IV, M. Hollingsworth and C.L. Kastner

4. MEAT PROCESSING

1. Application if automatic and robotics to pig slaughtering

   J. Zink

2. Usage of applesauce (Malus pumila) for preparing a low fat bologna

   A. Sanchez-Escalante, N. Gonzalez-Mendez, J.P. Camou, M.N. Ballesteros and G. Torrescano

3. Quality attributes of low-fat cherry ground beef patties

   H.F. Liu, A.M. Booren and J.I. Gray

4. Effect of carrageenan, whey protein concentrate, isolated soy protein and microcrystalline cellulose on the chemical, physical and sensory quality of refrigerated or frozen reduced fat Chinese pork meat ball

   P.H. Chen and H.W. Ockerman

5. Gellan gum and carrgeenan used as recipe component of comminuted scalded sausages

   Z. Duda, Z. Pietrasik, D. Cieslik and M. Tubaj

6. Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat system

   R.L. Dickson, A.M. Pearson, A.F. Anglemeir and Z. Holmes

7. Evaluation of carrageenan, isolated soy protein and a modified starch in low-fat frankfurters

   A. Yang, G.R. Trout and B.J. Shay

8. Functionality of carrageenan and salt-soluble meat proteins in model systems

   Z. DeFreitas, J.G. Sebranek, D.G. Olson and J.M. Carr

9. Textural and sensory evaluation of salted low-fat beef sausages with added water and gums

   Y.L. Xiong, D.C. Noel and W.G. Moody

10. Effects of non-meat proteins on the gelation of exudates from reformed meats

    J.F. Kerry, E. O’Neill, D.J. Buckley and P.A. Morrissey

11. Rheological and sturctural observations on meat batter manufactured with collagen fibers

    R. Olivo, M.K. Hatano, C. Alim, M.L. Zaidan Dagli, S. Paulo and M. Shimokomaki

12. Gelatinized recovered beef connective tissue protein gels as potential water binders

    W.N. Osburn and R.W. Mandigo

13. Influence of processing methods and its parameters on quality characteristics of the connective tissue fraction received by mechanical sinewing of low grade beef

    A.B. Lisitsyn, Z.A. Kozina, T.G. Kuznetsova and G.A. Guznetsova

14. Quality characteristics of low-fat ground beef patties formulated with protein concentrate

    S.B. El-Magoli, S. Laroia and P.M.T. Hansen

15. The utilization of fresh garlic, garlic powder and garlic essential oil in reduced nitrite Chinese style sausage

    Y.M. Sun and H.W. Ockerman

16. Use of phosphates and salt to improve lean meat water retention in high-moisture preblends

    S.J. Eilert and R.W. Mandigo

17. Methods of production of new flavouring and aroma compositions for sausages

    V.I. Ivashov, V.A. Andreenkov, L.V. Alekhina and V.A. Andreeva

18. Process technology for the production and use of “BK-Lact” dairy-protein product

    M.P. Voyakin, M.L. Mamikonyan and V.A. Asafov

19. Thermo-rheological properties of sausage batters as affected by different levels of fat and added water

    A.G. Atobundu and J.F. Zayas

20. Characteristics of low-fat, high added-water frankfurters manufactured with preblends of connective tissue and alkaline phosphates

    C.M. Calhoun, S.J. Eilert and R.W. Mandigo

21. Development of intermediate moisture meats for use in military shelf-stable sandwiches

    M. Richardson, J. Briggs, A. Senecal, P. Dunne and C. Lee

22. Physico-chemical and technological aspects of pasterma production

    K. Katsaras, R. Lautenschläger and K. Boshkova

23. Effectiveness of sodium lactate and glucone-delta-lactone combinations at preserving restructured, non-cured, non-refrigerated pork rolls

    L.J. Woolsey, S.K. Williams, D.D. Johnson and R.L. West

24. Investigations on foil packed cured minced meat resembling raw sausage type

    H. Weber and M. Wallin

25. The research for the forming mechanism on colour, flavour and taste matters of Jinhua ham

    Y. Yao-Huan and W. Xi-Yuan

26. The influence of retorting conditions on texture of natural and restructured beef

    S. Tyszkiewics, H. Daun, J. Komosa and A. Borys

27. Effects of patty thickness, weight and fill systems on textural and juiciness properties of ground beef patties

    M.N. Liu and B.W. Berry

28. Production of precooked breaded beef nuggets for the service industry

    S.K. Williams, F.W. Leak, P. Golden and V.J. D’Costa

29. Effect of sulfur-containing amino acids on the sensory quality of canned liver sausage

    C. Hilmes and A. Fischer

30. Maintenance of prerigor functionality in manufacturing beef

    T.C. Lanier and P. Amato-Harwell

31. Protein functionality of salt soluble protein from mechanically deboned, white and dark turkey meat

    M. Valenzuela-Melendrez, J.P. Camȯu, N. Gonzalez-Mendez, G. Cumplido, A. Sanchez and G. Torrescano

32. Influence of salt concentration and temperature on lamb protein extractability

    E.M. Cunha Da Silva, E. Tolland and N.F.S. Gault

33. Heat-induced gelation of chicken surimi

    A. Smyth, E. O’Neill and D.J. Buckley

34. Pork meat tumbling. Binding ability of exudate.

    M. Olkiewicz, I. Senik and I. Tyszkiewics

35. Computer assisted meat products formulation to meet nutritional and functional requirements

    A.H. Maestre

36. Influence of the temperature on the electrical conductivity of sausage-type emulsion

    C. Curt and P. Eynard

37. Marination improves palatability of PSE and normal porl loin roasts

    P.J. Shand and A.R. McCurdy

38. Effects of an exhaust tube constrictive valve on separation of dense particles during meat grinding

    Y. Zhao and J.G. Sebranek

39. Utilization of vacuum-drying for reduction of pepperoni drying time

    K.B. Chin, J.T. Keeton and R.E. Lacey

40. The effect of two bacterial proteinases on dry sausage ripening

    B.F. Sandtrov, A.V. Holck, H. Næs, Ø. Langsrud, B.O. Pedersen and H. Blom

41. Diffusional study on sodium and potassium chloride in fresh bovine and porcine muscle

    E.A.P.A. Ramos, N.F. Gonzales-Mendez, J.P. Camou, M.I. Silveira, J.A. Martinez and L.G. Cumplido

42. Diffusion of sodium chloride and sodium nitrite in raw meat model systems

    R. Lautenschläger

43. Diffusion and dismutation of nitrites in pork meat cured by injection

    S. Tyszkiewics, B. Klossowska and I. Tyszkiewics

44. Headspace volatiles of various fermented sausage products

    F. Korel, P.L. Dawson, I.Y. Han and J.C. Acton

45. New approaches to emulsive products for the meat industry

    A.N. Bogatyrev, E.E. Braudo and V.T. Dianova

46. Microstructure of meat batters containing soy proteins

    H. Makala and I. Tyszkiewicz

47. Perspective of microbial transglutaminase in meat processing

    E.J.C. Paardekooper, Y. Zhu, J. Bol and G. Wijngaards

48. The relation between viscoelastic and sensory properties of emusion sausages

    K. Persson and E. Tornberg

49. Changes in the molecular species of phosphatidyl ethanolamine and phosphatidyl choline of turkey Pectoralis muscle during cooking and subsequent refrigerated storage

    E. Ngah, C. Genot, A. Meynier and G. Gandemer

50. The baromembrane technology in the complex reprocessing of wastes of meat processing plants

    L.V. Antipova and L.N. Ananyeva

51. New approaches to developing of processing technologies of secondary collagen-bearing source materials of meat & poultry industry

    L.V. Antipova, I.A. Glotova, S.V. Polyanskih and V.M. Sidelnikov

52. Studies on efficient utilization of porcine blood as functional for food and pharmaceutical use

    K. Honda, M. Kawaguchi, S. Watanabe, M. Numata and T. Nakamura

53. Free amino acids modifications during dried saucisson curing process

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

54. Bind and cooking loss in high mannuronate alginate/calcium restructured beef as affected bu gum and water levels

    H.T. Nielsen, L. Høegh and A.J. Møller

55. Protein additives for meat products: Functional properties

    D. Kažemėkaitytė and Z. Šimkevičienė

5. MUSCLE BIOLOGY & MEAT BIOCHEMISTRY

1. Does proteolysis cause all postmortem tenderization, or are changes in the actin/myosin interaction involved?

   D.E. Goll, G.H. Geesink, R.G. Taylor and V.F. Thompson

2. Degradation of muscle structural proteins by μ-calpain under conditions simulating postmortem pH, temperature and ionic stregth

   E. Huff-Lonergan, F.C. Parrish Jr., D.G. Olson and R.M. Robson

3. Measurement of calpain activity in postmortem muscle extracts underestimates levels of μ-calpain

   G.H. Geesink and D.E. Goll

4. Influence of chilling temperature of different quality groups of pork on cathepsins D and B + L activity and on actomyosin complex protein structure state

   M.A. Borisova, A.B. Lisitsyn, G.E. Limonov, R.A. Khromova and B.Z. Krakova

5. Cellular response of broiler skeletal muscle to the beta-adrenergic agonist clenbuterol

   C. Rehfeldt, R. Weikard and K. Reichel

6. The necessity of satellite cell proliferation for turkey skeletal muscle growth

   P.E. Mozdziak, E. Schultz and R.G. Cassens

7. Glucogen content and activities of glycogen metabolism enzymes in cultured muscle cells from RN-carrier pigs

   M. Estrade, X. Vignon, A. Talmant and G. Monin

8. Temporal patterns of change in nitrogen metabolism, circulating IGF-1 concentrations and skeletal muscle IFG-1 mRNA abundance in response to abomasal casein infusion in steers

   D.H. Beermann, A.P. Moloney, D. Gerard, T.F. Robinson and K.D. Finnerty

9. Phospholipid composition of three muscles as related to their fibre composition and their oxidative pattern in the chicken

   C. Rabot, H. Remignon and G. Gandemer

10. Relationships between lipid and protein oxidation in different beef muscles

    Y. Mercier, P. Gatellier and M. Renerre

11. Effect of α-tocopherol and ascorbyl palmitate on oxymyoglobin and lipid oxidation in vitro

    A.L. Havens, C. Faustman, W. Chan, J.W. Riesen and H. Furr

12. The effect of heating temperature and heating time on TBARS, water soluble and diffusate iron in beef and pork

    M. Mielche

13. Type I and type IIB muscle protein susceptibility to proteolysis as related to their hydrophobicity

    G. Farias-Maffet, C. Tassy and A. Ouali

14. Determination of hydrophobicity of fast and slow myosins from rabbit skeletal muscles: Implication in heat-induced gelation

    C. Boyer, S. Joandel, A. Ouali and J. Culioli

15. Functionality of myofibrillar proteins from cattle at different maturities

    Y.L. Xiong, F. Nicastro and S.P. Blanchard

16. Base extraction of proteins from seal meat and bone residues

    F. Shahidi and J. Synowiecki

17. Collagen crosslinking is associated with decorin proteoglycan expression in muscle

    R.J. McGromick, S.G. Velleman, S. Zimmerman and D.A. Carrino

18. Investigation into structural and functional properties of muscular and connective tissue of different bovine muscles

    R.A. Khromova, N.A. Cherkashina and L.B. Smetanina

19. Water distribution in fresh meat as assessed by MRI-measurements and its relation to drip loss

    M.J.A. den Hertog, K. Nicolay, H-J. Muller and F.J.M. Smulders

20. Monoclonal antibody development and sandwich enzyme-linked immunosorbent assay for the protein marker lactate dehydrogenase to determine endpoint temperatures of ground beef

    A. Orta-Ramirez, D.M. Smith, C.H. Wang, M.M. Abouzied, G.J. Veeramuthu, A.M. Booren and J.J. Pestka

21. Effects of high frequency ultrasound on ageing kinetics, ultrastructure and some physico-chemical properties of beef meat

    F. Got, J. Culioli, T. Astruc, M. Lethiecq and X. Vignon

22. Metabolic and contractile enzymes activity in LD muscle from Hereford, Angus and Brahman-crossbreed steers

    C.B. Gonzalez and A.A. Pazos

23. Identification of Korean and imported beef by muscle ultrastructure during cold storage

    J.O. Kang

24. Particle size of thin film dried porcine blood plasma related to color, solubility, protein content and dry matter

    M.B. Nygaard and K.P. Poulsen

25. Influence of low-frequency vibrations on freezing

    G.E. Limonov, N.A. Gorbounova and N.V. Nazarenko

26. Consumer evaluation of beef of known tenderness levels

    S.J. Boleman, S.L. Boleman, J.W. Savell, R.K. Miller, H.R. Cross, T.L. Wheeler, M. Koohmaraie, S.D. Shackelford, M.F. Miller, R.L. West and D.D. Johnson

27. Factors influencing variation in tenderness of major beef muscles

    G.D. Stolowski, R.K. Miller, J.W. Savell, A.R. Sams, J.F. Taylor, S.K. Davis, J.O. Sanders, J.W. Turner and S.B. Smith

28. Tenderization of muscle via pre-rigor injection of ions

    J.M. Stevenson-Barry and R.G. Kauffman

29. The industrial application of calcium chloride injection of beef M. longissimus dorsi and M. semimembranosus

    M.A. Lennon and D.J. Troy

30. Effect of sodium chloride treatments on the microstructure of muscle fibres

    M.L. Chabela-Pérez, M.E. Aguilar Alvarez, A. Pérez Torres, P. Lara Calderón and I. Guerrero Legarreta

31. The relationship between early postmortem pH and tenderization of beef muscles

    G.R. O’Halloran, D.J. Troy and D.J. Buckley

32. Prerigor skeletal cuts to improve beef tenderness under commercial conditions

    J.R. Claus, H. Wang and N.G. Marriott

33. Genetic effects on beef tenderness

    D.M. Wulf, J.D. Tatum, R.D. Green, J.B. Morgan and G.C. Smith

34. Effects of production and carcass characteristics on tenderness (shear force) in bovine young bulls

    N.T. Madsen and L.R. Jensen

35. Myofibril fragmentation and texture profile of pig Longissimus dorsi muscle as affected by different weight and age at slaughter

    M. Čandek-Potokar, B. Žlender and M. Bonneau

36. The influence of pre-slaughter stress on muscle shortening, isometric tension and meat tenderness of beef

    U. Olsson, N.M. Wahlgren and E. Tornberg

37. Processing yield, pH and tenderness changes in broilers with feed withdrawal and postmortem deboning times

    B.S. Smith, H.K. Salman, A.J. Farr and K.W. McMillin

38. Meat toughening during ageing?

    E. Claeys, L. Uytterhaegen, D. Steen and D. Demeyer

39. Post-mortem processing procedures to tenderize Callipyge lamb

    C.E. Carpenter and M. Solomon

40. Tenderizing Callipyge lamb with the Hydrodyne® process

    M.B. Solomon, J.B. Long, J.A. Eastridge and C.E. Carpenter

41. Carcass characteristics, muscle components and palatability assessments of meat from Callipyge versus normal lambs

    K.J. Goodson, R.K. Miller and J.W. Savell

42. The contribution of shortening to textural variability in chicken Pectoralis muscle

    N.F.S. Gault, E.L.C. Tolland and A.A. Dunn

43. Effect of pre and post rigor high intensity ultrasound treatment on tenderness parameters of lamb Longissimus thorasus et lumborum

    J.G. Lyng, P. Allen and B. McKenna

44. Developing a reliable animal model to study the dark-cutting condition in sheep

    J.K. Apple, M.E. Dikeman and J.E. Minton

45. Comparative microstructural analysis of cattle muscles with quality defects

    S.I. Khvylya, T.G. Kuznetsova and V.V. Avilov

46. Dietary breed and slaughter weight factors influencing the composition and accumulation of subcutaneous fat in wethers

    E.C. Webb and N.H. Casey

47. Effect of duration of feed withdrawal and of transport on the sensory qualities of veal

    X. Fernandez, G. Monin, J. Culioli, I. Legrand and Y. Quilichini

48. Muscle Nτ-methylhistidine concentrations and glucidic potential in transported cattle treated with electrolytes

    S.L. Scott, A.L. Schaefer, J.L. Aalhus, S.D.M. Jones and R.W. Stanley

49. Lipogenesis, adipose tissue cellularity and DNA synthesis in intramuscular and subcutaneous adipose tissues of calf- and yearling-fed cloned steers

    A.A. Brock, A.M. Paga, J.J. Harris, D.K. Lunt, J.W. Savell, W.L. Mies and S.B. Smith

50. Distribution of intramuscular fat content in M. longissimus of pigs

    M. Wicke, G. Von Lengerken, K. Heylen and I. Fiedler

51. Total muscle fibre number in M. Longissimus of live pigs – Relationship to stress susceptibility and meat quality

    M. Wicke, G. Von Lengerken, M. Giesel, S. Maak and I. Fiedler

52. Analysis of some neuroleptics by gaschromatography/mass spectrometry (GC/MS)

    K. Potthast

53. Effects of different poultry viscera by-products (rendering, acidulation and fermentation) on carcass characteristics of broiler and subjective and objective evaluation of broiler breast muscle

    L. Deng-Cheng and H.W. Ockerman

54. The effect of post mortem temperature on pork color and waterholding capacity

    R.L.J.M. van Laack and M.B. Solomon

55. Predicting glycolysis during a freeze-thaw cycle in pre- and post-rigor beef muscles

    E. Dransfield and S. Failla

56. The significance of ultimate pH for pork quality

    G. Eikelenboom, P.G. Van Der Wal and A.G. De Vries

57. Effects of halothane-sensitivity and slaughter on myofilament spacing and extracellular space in pig muscle

    P. Marinova, R. Lahucky, T. Astruc, X. Vignon and G. Monin

58. Variation in water loss of PSE pork musculature over time

    S.T. Joo, R.G. Kauffman, S. Lee, B.C. Kim, C.J. Kim and M.L. Greaser

59. Muscle protein changes postmortem in relation to pork quality traits

    R.D. Warner, R.G. Kauffman and M.L. Greaser

60. Degradation of decorin in bovine M. semimembranosus during post mortem storage

    K.H. Eggen and W.E. Ekholdt

61. Post mortem properties of meat from calves of different breeds

    N. Alexandrova, Y.A. Gorinov and P. Marinova

62. Post mortem processes in breast muscle of chickens with different growth rates and protein effeciencies

    F.J.G. Schreurs

63. Effects of deboning and electrical stimulation on post mortem biochemical changes in chicken breast P. major

    C.C. Contreras and N.J. Beraquet

64. Lactic acid treatment for upgrading low quality beef

    P. Ertbjerg, L.M. Larsen and A.J. Møller

65. Warmed over flavor in minced meat

    H-J.S. Nielsen, M.B. Kemner and A.H. Christensen

66. Evaluation of collagen analysis procedures in fresh and cooked beef

    C.M.G. Zepeda, P.B. Kenney, C.L. Kastner and J.R. Schwenke

1. Proceedings Index
2. Alphabetical Proceedings Index by Author Names
3. Late Papers Index

Supplement to the History of the International Congress of Meat Science and Technology (1987-1994)       

Part 1

Part 2 

Part 3

ILLUSTRATIONS AND TABLES SEPARATELY IN THE END OF THIS LIST. SEE THE CODE AT EACH PAPER TO FIND THE ILLUSTARTIONS AND TABLES

1. Main papers

1. Seking opportunities in the meat industry through science and technology

   W. G. Fielding

2. Dutch position of meat with respect to production and distribution

   G. J. van der Poel

3. The influence of early events in utero on postnatalmuscle growth: A review

   N. C. Stickland

4. The structural basis of meat toughness: What role does the collagenous component play?

   P. P. Purslow

5. Evaluation of analytical methods within context of use

   J. J. O’Rangers and D. B. Berkowitz

6. Influence of raw meat properties and processing technology on aroma quality of raw fermented meat products

   A. Verplaetse

7. The hot-dog: Anatomy of American classic

   C. Amundson and T. Whitemarsh

8. PIGMAP: Gene mapping and its contribution to meat production and meat quality parameters

   E. W. Brascamp, C.S. Haley, M. A. M. Groenen and l. L. G. Janss

9. Transport of farm animals: The thermaal environment

   J. W. Schrama, W. van der Hel, A.M. Henken, J. Gorssen and M.W. A. Verstegen

10. Image research as guidance for meat production

    H. C. M. Van Trijp

11. Production and processing of slaughter by-products. Priorities and processing technology

    B. A. P. Urlings and P. G. H. Bijker

12. Integrated quality management in meat production

    G. W. Ziggers

13. Risk analysis as a prerequisite for flexible, validated and effective post mortem inspection procedures

    S. C. Hathaway

14. Risk analysis of epidemiological models as a basis of current meat inspection

    B. R. Berends, J. M. A. Snijders, and J.G. Van Lodtestijn

15. Revision of current meat inspection: why and how

    B. R. Berends, J. M. A. Snijders, and J.G. Van Lodtestijn

2. MEAT MICROBIOLOGY AND MEAT HYGIENE

1. Shelf-life prediction of vacuum-packed, cooked meat products

   M.L.T. Muermans, F.K. Stekelenburg and J.H.J. Huis in ‘T Veld

2. Rapid methods to predict bacterial load in ground beef

   K. Venkitanarayanan, C. Faustman and B. Berry

3. Microbialogical condition and display quality of retail steaks as affected by intervention treatments of vacuum packaged beef subprimals stored at different temperatures

   L.E. Mease, D.H. Kropf, R. Prasai, L.R. Vogt, P.B. Kenney, C.L. Kastner and D.Y.C. Fung

4. Bacterial off-odours in vacuum-packaged lamb

   R.H. Madden

5. Extension of the shelf-life of vacuum-packaged high pH pork by storage at -1⁰C

   B.J. Shay, D. Miller and A.F. Egan

6. Inhibition of Listeria monocytogenes by preservatives in vacuum-packaged Bologna

   J.N. Sofos, B.M. Smyth, C.M. Bacco and G.R. Schmidt

7. Shelf life extension of fresh beefby modified atmosphere

   S. Angel, A. Sadeh and R. Avnat

8. Beef traits with differing fabrication times and gases in modified atmosphere packaging

   K.W. McMillin, N.Y. Huang, C.P. Ho and B.S. Smith

9. Effect of modified atmosphere packaging on the survival of pathogens on artifically contaminated pork

   A.M.G. van den Elzen, J.H. Houben and J.M.A. Snijders

10. Growth of Yersinia enterocolitica in modified atmosphere packaged lamb

    J.J. Sheridan, A. Alice Doherty, D.A. McDowell and I.S. Blair

11. Studies on prolonging shelf-life on meat product in package combined by ozone gas and O2 scavenger

    H. Shin, I. Lee, W. Choi and E. Oh

12. The effect of pH-value of meat on the keepability of cooked meat products made form coarsely ground pork

    E. Petäjä, E. Puolanne and K. Korteniemi

13. Effect of sodium lactate on the heat resistance and recovery of L. monocytogenes, E. coli O157:H7 and Salmonella in broth

    D. Sergelidis, A. Sarimvei and C. Genigerogis

14. Lactic acid inhibits bacterial growth on pork lean and fat

    G. Greer and B.D. Dilts

15. The role of bezoic acid as a fungal decontaminante of beef carcasses

    A. Nassar, M.A. Ismail and A.H. Abou Elala

16. Resistance of bacteria to quaternary ammonium disinfectants

    E. Jaszczuk, M. Murzynowska and P. Kitzman

17. Application of a bacteriocin as a natural preservative in sauces

    J. Rovira, A. Rodriguez and I. Jaime

18. Stability of dried salted lamb stored under tropical conditions

    E.M. Cunha da Silva, B.W. Moss and N.F.S. Gault

19. Conversion of metmyoglobin to bright red derivatives by lactic acid bacteria

    K. Arihara, H. Kushida, M. Itoh, Y. Kondo, J.B. Luchansky and R.G. Cassens

20. A PCR assay for Campylobacter jejuni and Campylobacter coli

    J. van der Plas, C. Ten Bosch, M. Havekes, J. Snijders, H. In’t Veld and H. Hofstra

21. Development and implementation of rapid methods for the detection of pathogenic bacteria in meat and meat products

    J. van der Plas, C. Ten Bosch, H. In’t Veld, H. Hofstra, E. Paardekooper, E. Cuypers, N. Haagsma, A. Vermunt, T. Bovee, H. Stegeman and Y. Holthuijzen

22. Comparison of the methods for enumeration of aerobic microorganisms in meat and meat products

    I. Smiechowicz-Frydzyñska, E. Jaszczuk and P. Kitzman

23. Salmonella-PCR: Screen for microbiological safety

    C. Ten Bosch, E. Cuypers, M. Havekes, J. Snijders, J. Huis in ‘T Veld, J. van der Plas and H. Hofstra

24. IMS/ELISA: A Rapid detection for Salmonella

    E. Cuypers, C. Ten Bosch, J. van der Plas and N. Haagsma

25. Polymerase chain reaction for detection of shiga like toxin producing Escherichia coli

    A.E. Heuvelink, N. van de Kar, E. De Boer, K. Wernars, J. Huis in ‘T Veld and L. Monnens

26. Development of an ELISA for the detection of Salmonella enteritidis based on a recombinant DNA flagellar antigen

    J.H.J. Huis in ‘T Veld, K.A. Zwaagstra, A.J.A.M. van Asten, B.A.M. van der Zeijst and J.G. Kusters

27. Development of a new detection method for Yersinia enterocolitica in meat

    A.E.M. Vermunt, T.F.H. Bovee, H. Stegeman and Y.A. Holthuyzen

28. Evaluation and control of microbial contamination of pork

    C.L. Knipe, A. Mendonca, W. Radomyska and E.A. Murano

29. Establishment of evaluation methods for microbial controls at beef slaughterhouses in Japan

    H. Konuma, K. Shinagawa and H. Okayama

30. The top-down approach in the elimination of Campylobacter jejuni/coli from the pig population

    M.J.B.M. Weijtens, H.A.P. Urlings and P.G.H. Bijker

31. Meat slaughtering and processing methods for controlling Escherichia coli O157:H7

    A.B. Childers and B. Walsh

32. Airborne contamination of chilling rooms in poultry meat processing plants

    L. Ellerbroek

33. Hygienic study in meat industry in Czech republic

    E. Napravnikova and J. Budig

34. The hygienic status of game

    C.H. Ring and S. Pfeiffer

35. Microbial quality of raw pork and chorizo (raw pork sausage) in Mexico city

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

36. Occurence of ochratoxin A-producing moulds and ochratoxin A in dry sausage

    M. Škrinjar and M. Danev

37. Influence of the membrane on HT-2 toxin toxicity in Saccharomyces carlsbergensis

    J. Sawinsky, A. Halász and G. Borbiró

3. SLAUGHTER TECHNOLOGY AND CLASSIFICATION

1. Vascular infusion of pigs with water: Effects on carcass shrinkage, meat temperature and quality

   S.D.M. Jones, A.L. Schaefer, J.L. Aalhus and W.M. Robertson

2. The temperature of hams, measured subcutaneous and in the biceps femoris during slaughter and chilling. 1. Changes in temperature from exsanguination till the end of scalding

   P.G. van der Wal, C.H. Veerkamp, G. van Beek and B. Engel

3. The temperature of hams, measured subcutaneous and in the biceps femoris during slaughter and chilling. 2. Changes in temperature during moderate chilling compared to forced chilling and associated effects

   P.G. van der Wal, C.H. Veerkamp, G. van Beek and B. Engel

4. A simple way to calculate temperature distribution in an infinite slab

   G.J. Doornbos

5. The velocity distribution around chicken carcasses

   G.J. Doornbos and A.K. Wemmers

6. Reduced spread of pathogens as a result of changed pluck removal technique

   H. Christensen and H. Lüthje

7. Accounting for the sex effect on prediction of pig carcass lean meat percentage in the community

   G. Daumas, T. Dhorne and M. Gispert

8. The M. Pectoralis profundus as an indicator for the assessment of the solour of beef carcasses at classification

   B. Hulsegge and S.G. Merkus

9. Application of ultrasonics in pig carcass classification

   P. Walstra, B. Hulsegge and G. Mateman

10. The usefulness of classifying instruments ultra – FOM and PG – 200 for estimation of pork carcasses meatness in Poland

    T. Piechocki, K. Borzuta and E. Grzeskowiak

11. The relationship between beef tenderness and age classification in the South African beef carcass classification system

    R.I. Crosley, P.H. Heinze and R.T. Naudé

12. Application of via neural networks in objective beef classification and prediction of carcass composition

    N.T. Madsen and H.H. Thodberg

13. Complex evaluation of the quality of cattle and pigs

    A.B. Lisitsyn, Yu.V. Tatulov, T.M. Mittelshtein, L.V. Gourieva and G.P. Goroshko

14. Interrelationship between main tissue composition and traditional and visional measurements in cow carcasses

    H. Wichlacz and W. Dimke

15. Composition of South African beef carcasses

    H.C. Schönfeldt, R.T. Naudé, J.F. De Bruyn and P.E. Strydom

16. Prediction of carcase composition in the indigenous Malawi goat

    J.A. Kirk, R.A. Cooper and L. Kamwanja

17. Use of carcass-side volumes to evaluate meat yield in double muscled and normal cattle

    C. Lazzaroni and G. Toscano-Pagano

18. Morphological characteristics of muscle fibres in double muscled and normal cattle

    C. Lazzaroni, D. Semprini, M. Abrate, M. Pagano and G. Toscano-Pagano

4. PRIMARY PRODUCTION AND QUALITY ASPECTS

1. The influence of early events in utero on postnatal muscle growth: A review

   N.C. Stickland

2. Incidence of PSE in commercial pig carcasses in Rio Grande Do Sul State, Brazil

   P.O.V. Culau, J.M.R. Ourique, S. Nicolaiewsky and M.C. Bressan

3. Contribution of the halothane gene to PSE levels in Australian pork

   G.R. Trout

4. Effect of the halothane gene in heterozygote pigs on ham meat quality

   V. Russo, I. Nanni Costa, S. Dall’Olio, R. Davoli, A. De Grossi, D.P. Lo Fiego and P. Zamponelli

5. Comparison of the molecular genetic diagnosis of malignant hyperthermia with biopsy muscle and meat quality criteria of pigs

   R. Lahucky, L. Kovac, L. Hetényi and L.L. Christian

6. The efficiency of prediction of PSE pork meat on the basis of halothane test and HAL-GP1-A1BG-PGD halotyping and PCR/RFLP analysis

   J. Kuryl, A. Koæwin-Podsiadla and W. Przybylski

7. Special influence of the mutation in porcine ryanodine receptor to the PH-1 in M. Longissimus dorsi

   F. Hilbert, D. Seiwald and B. Mayr

8. Effect of the RN-gene on meat quality and lean meat content in crossbred pigs with Hampshire as terminal sire

   K. Lundström, A. Andersson, S. Maerz and I. Hansson

9. Technological meat quality and the frequency of the RN-gene in purebred Swedish Hampshire and Yorkshire pigs

   A.C. Enfält, K. Lundström, L. Lundkvist, A. Karlsson and I. Hansson

10. Effects of the halothane and the RN phenotypes on the water holding capacity and soluble protein in pig muscle

    R. Lahucky, A. Talmant and G. Monin

11. Post mortem changes in the mechanical properties and the ultrastructure of the Longissimus of Large white and Pietrain pigs

    G. Minelli, T.A. Astruct, J. Culioli, X. Vignon and G. Monin

12. Relationships between light scattering, pH value and some fibre characteristics in post mortem M. longissimus dorsi and M. semimembranosus of different pig breeds

    D. Škorjanc, A. Šalehar, I. Erzen and M. Kastelic

13. Effect of diet and intake level during growing and fattening, on the characteristics of muscle and subcutaneous fat of Iberian pigs

    J.A. Neves, E. Sabio, A. Fallola, J.L. Nunes and A.A. Almeida

14. Chemical composition of subcutaneous fat of Iberian pigs fed on Woodland (acorns)

    J.A. Neves, E. Sabio, M.C. Vidal, A.M. Costa and A.B. Freitas

15. Genetic and dietary effects on the characteristics of the adipose tissue in the heavy pig

    D.P. Lo Fiego, G. Minelli, L. Faucitano, R. Fabbri and P. Santoro

16. Changes in carcass composition and in lipid composition of Longissimus dorsi and backfat during fattening of Corsican pigs in chestnut plantation

    F. Secondi, G. Gandemer, P.M. Santucci, M. Bonneau and F. Casabianca

17. Muscle structure and texture as influenced by physical exercise of pigs

    J.S. Petersen, P. Berge, P. Henckel, H. Maribo, N. Oksbjerg and M.T. Sørensen

18. Effect of recombinant porcine somatotropin on chamical and histological characteristics of growing pigs

    G. Kuhn,K. Ender, C.H. Rehfeldt and K. Nürnberg

19. Somatotropin action on muscle and backfat cellularity in relation to breed and halothane sensetivity in pigs

    C. Rehfeldt and K. Ender

20. Studies on histostructures of some organs, as well as on some morphological and lipid characteristics of internal fat depots in hoggets receiving clenbuterol doses

    L. Ditcheva, V. Banskalieva, P. Marinova and A. Angelov

21. Amino acid profiles and collagen content of bob and special-fed veal

    C. Faustman, C.M. Specht, R.M. Clark, L.A. Malkus and D.M. Kinsman

22. Effects of clenbuterol and salbutamol on body and carcass composition of veal calves

    G.J. Garssen, G.S.M. Merkus and J.C. Verplanke

23. pH, colour and water holding capacity in muscles of young bulls differing for ethinic group

    G. Destefanis, M.T. Barge and A. Brugiapaglia

24. Study of the carcasses of Charolais and Nelore (Bos indicus) cull cows

    L. Muller, Z.V. Perobelli and J. Restle

25. The effect of Brahman percentage on consumer evaluation of beef

    S.R. Rymill, J.M. Thompson, H. Hearnshaw and A.F. Egan

26. Meat quality of heifers finished with concentrate rich on corn gluten feed and cassava flour

    P. Albertí, C. Sañudo, R. Consigli, P. Santolaria and I. Negueruela

27. Effect of diet energy on steers muscle lipids

    P.T. Garcia, C.A. Margaria, N.A. Pensel and J.J. Casal

28. Effect of diet on the chemical and thermal properties of beef fat

    P.T. Garcia, A.R. Bottazzini, N.A. Pensel andnC.A. Margaria

29. Carcass characteristics and meat quality of dual purpose type bulls as influenced by two growth patterns during the growing period

    A. Clinquart, C. van Eenaeme, T. van Vooren, J. van Hoof and L. Istasse

30. Histochemical and biochemical properties of muscle in Chianina breed

    F. Nicastro and G. Maiorano

31. Effect of age and fatness on tenderness of beef cuts in South Africa

    H.C. Schönfeldt and R.T. Naudé

32. Does meat from clenbuterol-fed heifers tenderise?

    M. Luño, J.A. Beltran, I. Jaime and P. Roncales

33. The effect of three growth promoters on fattening beef performance

    G.M. Crovetto, A. Tamburini, L. Rapetti, A. Sandrucci and E. Boselli

34. The investigation of some properties of meat from water buffalo (Bubalis bubalis) fed with two different feed

    S.O. Tömek, A. Bulgay, M. Serdaroglu and S. Demyrtas

35. Muscle fibre types meat traits of corn-silage-fed buffaloes of different ages

    M. Severini, A.R. Loschi, M. Trevisani, I. Aglietti and V. Bertorotta

36. Effect of feeding a milk diet or concentrate plus hay diet on carcass and meat quality of lamb

    N.J. Okeudo, B.W. Moss and M.B. Chestnutt

37. Studies on the influence of the combined effects of organophosphoric pesticides and gamma rays upon the hydrophilic properties of lamb

    S. Dragoev, S. Danchev, T. Zlatev, N. Nikolova and B. Todorov

38. Physical parameter trends of cull cow meat according to age, finishing and electrostimulation

    S. Failla, M. Iacurto and S. Gigli

39. Quality and shelf-life of beef from animals fed supplemental vitamin E

    G.C. Smith, J.B. Morgan, J.N. Sofos, J.D. Tatum and G.R. Schmidt

40. Extending colour life of MA packed beef by supplementing feed with vitamin E

    A.A. Taylor, L. Vega, J.D. Wood and M. Angold

41. Effect of dietary vitamin E on microbial growth and discoloration of beef

    W.K.M. Chan, K. Hakkarainen, C. Faustman, D.M. Schaeffer and K.K. Scheller

42. Improvement of pigment and lipid stability in ground and sliced beef Longissimus with dietary vitamin E supplementation

    M. Mitsumoto, R.N. Arnold, D.M. Schaefer and R.G. Cassens

43. New alternatives for increasing color stability in frozen beef

    M.C. Lanari, D.M. Schaefer, R.G. Cassens and K.K. Scheller

44. Carcass traits and selected quality characteristics of raw and cooked meat of Ram lambs

    A. Badiani, P.P. Gatta, N. Nanni and M. Manfredini

45. Effect of feed type on pork and dry sausage quality

    M. Honkavaara

46. Changes in flavour, colour and texture during storage of acid-preserved meat

    S.K. Ogden, I. Guerrero and A.I. Taylor

47. Dietary fat source and sex class effects on serum cholesterol and carcass characteristics in growing pigs selected for high or low serum cholesterol

    K.B. Harris, J.W. Savell, W.G. Pond and H.J. Mersmann

48. Oxygen uptake during initial lipid oxidation of meat fibres

    L.A. Prado-Barragan and A.J. Taylor

5. MUSCLE BIOLOGY AND MEAT QUALITY

1. Influence of two ageing methods on MFI, osmolality and subsequent meat tenderness

   P.H. Heinze, D. Brüggemann and J.D. Snyman

2. The influence of ageing period and blade speed on the determination of myofibrillar fragmentation index of beef M. longissimus thoracis et lumborum

   P.H. Heinze, J.D. Snyman and R.T. Naudé

3. Post mortem glycolysis in veal carcasses; influence on meat quality

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

4. The effect of pelvic suspension on shear force values in various beef muscles

   V.M.H. Barnier and F.J.M. Smulders

5. Fluorimetry as a potential method for measuring the toughness of connective tissue

   B. Egelandsdal, K. Kvaal and T. Isaksson

6. Structural weakening of intramuscular connective tissue during conditioning beef

   T. Nishimura, A. Hattori and K. Takahashi

7. Prediction of meat tenderness by near infrared spectoscopy

   K.I. Hildrum, T. Isaksson, T. Næs, B.N. Nilsen and T. Frøystein

8. Beef myofibrillar protein salt solubility in relation to tenderness and proteolysis

   E. Claeys, L. Uytterhaegen, D. Demeyer and S. De Smet

9. In vitro measurement of calpain activity

   E. Dransfield, A. Lachaud and A. Ouali

10. Effects of ageing of bull Longissimus dorsi on proteolysis and calpain I and II activities

    S. Ötles

11. Ultrastructure and myofibrillar strength of pre- and post-rigor CaCl2 injected meat

    F. Got, X. Vignon, S. Bannari, T. Astruc and J. Culioli

12. Effect of post mortem, pH, time and temperature on the distribution of lysosomal enzymes in beef muscle

    P. Ertbjerg, L.M. Larsen and A.J. Møller

13. A demonstration of the involvement of cathepsins in postmortem myofibrillar protein de gradation at high temperature

    R. Sancho, I. Jaime, J.A. Beltran and P.Roncales

14. Early detection of ultimate pH in Longissimus dorsi (L.D.) of beef carcasses: Comparison of three methods

    S. Jabet

15. The influence of ultimate pH on the tenderisation of meat

    G.R. O’Halloran, D.J. Troy and D.J. Buckley

16. Tenderness changes during aging of meat at various pH values

    A. Watanabe and C.E. Devine

17. Effect of simulated transport conditions on the water-holding capacity of fresh beef as determined by various methods

    M.J.A. den Hertog-Meischko, M. Vada-Kovács and F.J.M. Smulders

18. Influence of temperature and halothane sensitivity on contraction traits and metabolism in the Tibialis cranialis of pigs before and after excision

    G. Monin, E. Lambooy and R. Klont

19. The protein solubility method as an indicator of pork quality

    A.C. Murray and C.P. Johnson

20. Prediction of water holding properties of pork meat by modelling

    G. Wijngaards

21. The effectiveness of the Danish MQM probe to evaluate post-rigor pork quality

    C. Borggaard, J.R. Andersen, R. Warner, R.G. Kauffman and S.T. Joo

22. Electrical measurement for detecting early postmortem changes in porcine muscle

    T.A. Whitman, J.C. Forest, M.T. Morgan and M.R. Okos

23. Identification of pale, soft and exudative (PSE) pork and prediction of pork quality effects on finished processed pork product quality

    A.R. Knight, C.L. Knipe and P.N. Hinz

24. Technological ability of the PSE/DFD status in a model cooked product

    L.C. Roseiro, C. Santos, H. Gonçalves, J. Vieira and R. Melo

25. Comparison of different objective methods used for the detection of the pork PSE/DFD status

    L.C. Roseiro, C. Santos, H. Gonçalves, J. Vieira and R. Melo

26. Thermal properties of muscle protein and meat quality

    M.T. Chen and L.C. Lin

27. The effect of ultimate pH on eating quality of pork

    G. Eikelenboom and A.H. Hoving-Bolink

28. The effect of intramuscular fat on eating quality of pork

    G. Eikelenboom and A.H. Hoving-Bolink

29. Tenderisation of pork as affected by degree od cold induced shortening

    P. Iversen, P. Henckel, L.M. Larsen, S. Monllao and A.J. Møller

30. Effect of ultrastructure damage on proteolytic activity of pork muscles

    D. Drobisz

31. Dependence of activity of lysosomal proteinases (cathepsins B and L) on quality group of meat, its thermal state and time of ageing

    M.A. Borisova, A.B. Lisitsyn, V.Z. Krakova, V.T. Kolesnikova, N.S. Loseva and R.A. Khromova

32. Marination of raw porcine Longissimus muscle – Influence on muscle fibre area and water-holding capacity

    A. Karlsson, A. Andersson, K. Lundström and Y. Ridderstråle

33. Effect of cryoprotectants on the fuctional and organoleptic properties of frozen stored ground pork

    Z. Incze, E. Rékasi, V. Mihályi and J. Farkas

34. Lipoxygenase activity in pig muscle isolation and partial characterisation

    J.L. Gata, M.C. Pinto and P. Macias

35. Effects of the method of chilling, electrical stimulation and boning time on quality characteristics of chicken broiler breast meat

    T.G. Uijttenboogart and H.G.M. Reimert

36. Metabolic changes in skeletal muscle cells under “chemical hypoxia”

    F. Archer, R. Labas and X. Vignon

37. Lipid composition of two rabbit muscles of opposite metabolic type

    C. Alasnier, M. Viau and G. Gandemer

38. Microstructure if geese Pectoralis muscle as related to some meat characteristics

    D. Klosowska, B. Klosowski, A. Rosinski, G. Elminowska-Wenda and T. Skrabka-Blotnicka

39. The relationship between pH and R-values in postmortem lamb muscles

    M. Serdaroglu, S. Tömek and S. Demyrtas

40. Some confocal glimpses of meat – A transmission light microscopial study

    V. Sarafis and J. Tingle

41. Meat – An environmental scanning microsscopical view

    V. Sarafis, J. Nailon and P. Uwins

6. ANALYTICAL METHODS AND CHEMISTRY

1. Species identification in heated meat using DNA oligonucleotide probes

   J.B. Buntjer, J.A. Lenstra and N. Haagsma

2. Electrospray mass spectrometry analysis of haem pigments

   E. Ponce and A.J. Taylor

3. The use of high performance liquid chromatography for the determination of haem concentrations in beef, pork and poultry

   S.J. Millar, B.W. Moss and M.H. Stevenson

4. Determination of the thermal treatment of three different meat species by SDS-page electrophoresis

   E. Dilber-van Griethuysen and V. Clement

5. Final version of reference methods for water holding capacity in meat and meat products: Procedures recommended by an OECD working group and prepresented at the 39th Icomst in 1993

   P.A. Barton-Gade, D. Demeyer, K.O. Honikel, R.L. Joseph, E. Puolanne, M. Severini, F.J.M. Smulders and E. Tornberg

6. Recommendation of reference methods for assessment of meat tenderness

   B.B. Chrystall, J. Culioli, D. Demeyer, K.O. Honikel, A.J. Moller, P. Purslow, F. Schwägele, R. Shorthose and L. Uytterhaegen

7. Investigation of rabbit carcass composition and experimental effects by NIRS of dried muscle

   G. Masoero, G. Bergoglio, V. Pace and D. Settineri

8. Electromagnetic scanning as a means to determine lean content of beef trimmings

   C.R. Calkins, L.R. Weide, B.W. Bell, N.L. Meseck and W.J. Ahn

9. Characterization of non-meat protein preparations by emulsion stability curves

   P. Konieczny and G. Wijngaards

10. Monitoring the degree of the frozen denaturation of skeletal muscle myosin by ELISA method

    J. Lee, J. Park, J. Kim and H. Shin

11. The use of reflectance measurements at selected wavelengths to predict the amount and proportion of myoglobin in a range of meat species

    B.W. Moss, S.J. Millar and M.H. Stevenson

12. Comparison of Minolta grading meter and the SCM datalogger to measure color and pigment content of veal meat

    S.A. Pommier

13. Analysis of raw and cooked beef lipids by chemical instrumental and sensory methods

    A.J. St. Angelo and J.R.C. James

14. Molecular specie composition of phosphatidylcholine and phosphatidylethanolamine in skeletal muscle of farm animals

    E. Ngah, C. Alasnier and G. Gandemer

15. Extractive TBA method: A comparative study

    M.R. Rosmini, F. Perlo, J.A. Perez-Alvarez, M.J. Pagan-Moreno, C. Valor-Herencia, F. Lopez-Santoveña and V. Aranda-Catala

16. Effect of dietary selenium supplementation on the lipid composition and stability of pork meat

    S. Sobajic, M. Miric, Z. Lalic and P. Radosevic

17. Effects of distilled soybean oil (DSO), an antioxidant combination and pasteurization on mechanically deboned chicken meat oxidation, during frozen storage at -16⁰C for 6 months

    C.A. Costa, N.N. Terra and K. Happke

18. Effects of twelve antioxidants in three levels of concentration in lard at 70⁰C in an oxidation accelerated test

    C.M. Costa, N.N. Terra and K. Happke

19. Identification of volatile compunds in slow and fast cured bacon

    L.L. Hinrichsen, N. Tran and J.L. Berdagué

20. Polycyclic aromatic hydrocarbons and phenols in smoked Zlatibor bacon

    M. Bastic, S. Saicic, J.I. Korenman and L.V. Antipova

21. The formation of biogenic amines in meat and meat products

    F. Bauer, I. Seuss, P. Paulsen and S. Vali

7. RAW MEAT PRODUCTS

1. Microbial population in altered dry-cured ham

   C. Sanabria, A. Fallola, E. Sabio, M.C. Vidal-Aragón, A. Carrascosa and J.L. Ferrera

2. Microbial evolution in vacuum-packaged dry-cured ham

   M. Elias, C. Sanabria, A. Fallola, E. Sabio, M.C. Vidal-Aragón and A. Carrascosa

3. Sensory characteristics of dry-cured ham from Iberian pigs

   A. Fallola, C. Sanabria, E. Sabio, M.C. Vidal-Aragón and J.L. Ferrera

4. Influence of curing technology on the quality of raw ham

   R. Lautenschläger

5. Dry-cured ham temperature influence on salt diffusion

   J.P. Muñoz-Garcia, M.A. Gago-Gago, J.A. Perez-Alvarez, J. Fernandez-Lopez, F. Perlo, M.J. Pagan-Moreno, F. Lopez-Santoveña and V. Aranda-Catala

6. Evaluation of protein profiles by SDS-page in dry-cured ham processing

   M. Hortós and J.A. García Regueiro

7. Evolution of volatile alcohols in vacuum-packaged dry-cured ham

   M. Elias, E. Sabio, M.C. Vidal-Aragón, C. Sanabria and A. Fallola

8. Volatile compounds identified in altered dry-cured ham

   M.C. Vidal-Aragón, E. Sabio, C. Sanabria, A. Fallola and M. Elias

9. Volatile compounds in dry-cured ham produced from heavy and light Large white pigs

   J.A. Garcia Regueiro and I. Diaz

10. Changes of lipids composition during the processing and storage of “Uzice beef prshuta” – Traditional dry meat products

    R. Radovanovic, P. Bojovic and M. Bastic

11. A study on dried meat product of China yak and its technology

    Y. Huang and S. Tian

12. Investigation of the thermal stability of the total lipids isolated from smoked zlatibor bacon

    S. Saicic, M. Ranic, L.J. Milovanovic, M. Bastic and D. Skala

13. Increasing the functionality and use of pale, soft and exudative (PSE) pork in Canadian-style bacon

    R. Mandava, C.L. Knipe and R.E. Rust

14. Direct salting of frozen hams

    F. Leon Crespo, H. Galan Soldevilla, A. Peralta Fernandez, N. Ciudad Gonzalez, B. Balderas Zubeldia, F. Cespedes Sanchez, A. Perez and M.L. Cano Serrano

15. Ascorbate and erythorbate acid influence upon colour properties of “Longaniza de Pascua”

    C. Ruiz-Peluffo, J.A. Perez-Alvarez, F. Perlo, M.J. Pagan-Moreno, M.E. Sanchez-Rodriguez, F. Lopez-Santoveña and V. Aranda Catala

16. Effects of tocopherol added to paprika upon colour durinf chorizo processing

    S. Tajahuerce-Romera, M.J. Pagan-Moreno, J.A. Perez-Alvarez, M.A. Gago-Gago, C.S. Pascual-Moreno, F. Franqueza-Esteve, F. Lopez-Santoveña and V. Aranda-Catala

17. Lomo Embuchado: Colour parameters evolution during process

    M.E. Sanchez-Rodriguez, J.A. Perez-Alvarez, M.A. Gago-Gago, F. Perlo, C. Ruiz-Pelufo, F. Lopez-Santoveña and V. Aranda-Catala

18. Color changes in dry-cured ham during processing

    E. Sabio, M.C. Vidal-Aragón, A. Fallola, C. Sanabria and J. Benito

19. Temperature influence on colour properties in dry-cured ham

    J. Fernandez-Lopez, M.A. Gago-Gago, J.A. Perez-Alvarez, F. Perlo, M.J. Pagan-Moreno, J.P. Muñoz-Garcia, F. Lopez-Santoveña and V. Aranda-Catala

20. Colour parameters evolution during chorizo light exposure

    C. Pascual-Moreno, M.J. Pagan-Moreno, J.A. Perez-Alvarez, M. Rosmini, S. Tajahuerce-Romera, F. Lopez-Santoveña and V. Aranda-Catala

21. Portuguese chorizo – A traditional intermediate moisture food

    A.S. Barreto, M. Ferreira, J. Quakinin and A.M. Ribeiro

22. Manufacturing feasibility for Chinese-style sausage prepared from cryoprotected pre-rigor porcine meat

    F-S. Wang and C-W. Lin

23. Relationships between water activity and certain other physio-chemical properties of Bulgarian raw-dried sausage prepared with selected Micrococcal starter cultures

    R.N. Borpuzari, I. Panchev, K. Boschkova and S. Dragoev

24. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels

    L. Stahnke and P. Zeuthen

25. Identification of microflora isolated from a Portuguese dry sausage – “Salpicao”

    C. Martins, L. Patarata, G. Saraiva, A. Esteves, R. Talon, C. Montel and A. Mendes-Faia

26. Changes in the chemical components during ripening of Spanish saucisson

    M.J. Beriain, J. Chasco, G. Lizaso, C. Gorraiz and A. Horcada

27. Proteolytic activity of selected Micrococcal strains and their influence on the free amino acid composition of Bulgarian raw-dries sausage

    R.N. Borpuzari, K. Boschkova, S. Danchev, K. Wassilev and D. Kiossev

28. Lipolytic activity of selected Micrococcal strains and their influence on the free amino acid composition of the Bulgarian raw-dried sausage

    R.N. Borpuzari, K. Boschkova, S. Danchev, K. Wassilev and D. Kiossev

29. Free amino acids in air-dried sausages

    C. Waade and P. Zeuthen

30. Formation and content of biogenic amines in Czech raw sausages

    S. Standara, P. Polák, J. Kameník and J. Budig

31. Quality of raw sausages produced with the use of microbiological modified porcine blood plasma

    J. Pyrcz, W. Uchman and P. Konieczny

32. Addition of bromelain increases the sensory quality of coarsely chopped dry sausage

    J.A. Melendo, J.A. Beltran, I. Jaime, R. Sancho and P. Roncales

33. Effect of the addition of papaine from Carica papya on the dry fermented sausage proteolysis during ripening

    O. Diaz, M. Fernandez, G.D. Garcia de Fernando, L. de la Hoz and J.A. Ordoñez

34. Role of starter culture in formation of biogenic amines in pork meat

    A. Baráth, F. Mietsch and A. Halász

8. COOKED MEAT PRODUCTS AND MEAT TECHNOLOGY

1. The hot dog: Anatomy of an American classic

   C. Amundson and T. Whitemarsh

2. Effect of fresh pork quality on the production of polyphosphate-free cooked ham

   L. Martoccia, S. De Smet, R. van Damme and D. Demeyer

3. Influence of ultimate pH and breed on the slicing losses if high-quality cooked hams to be sold pre-packed

   P. Chevillon, J. Boulard, Ph. Le Jossec, R. Kérisit, Y. Salaün, G. Alviset and E. Vidal

4. Tumbling variables in cooked meat technology

   G. Barbieri, E. Ferrari and M. Ghillani

5. Mechanical characteristics of ham-like meat products in relation to plasticization processes

   M. Olkiewicz and I. Tyszkiewicz

6. Influences of phosphates and their blends in the sensory properties and yield of “cook-in” ham

   J.E.M. Udaeta, N.N. Terra, C.R. Valente and L.M. Terra

7. Effect of high hydrostatic pressure on sausage batters

   R. Mandava, I. Fernandez and M. Juillerat

8. Manufacture of cold extruded restructured pork chops with denuded ham muscle

   P.S. Kuber, R.W. Mandigo and B.P. Demos

9. Microstructure of finely comminuted pork meat influenced by sodium chloride

   H. Makala, D. Klosowska and I. Tyszkiewicz

10. Application of scalded swine rind preparation in the production of cooked sausages. I. Influence of the scalded swine rind preparation upon the proximal composition and protein quality of the cooked sausages

    S. Dragoev and K. Wassilev

11. Modified beef connective tissue as an ingredient in low-fat ground beef patties

    D.S. Blackmer, R.W. Mandigo, S.J. Eilert and C.R. Calkins

12. Discrimination and classification of the typical Italian Mostadella recipes on the basis of chemical composition

    A. Pizza, R. Pedrielli and M. Franceschini

13. Substitution of animal fat with peanut oil in a meat emulsion model

    M. Christensen and P. Zeuthen

14. Properties of low-fat, high added-water beef sausages containing phosphated starches

    M.C. Hunt, A. Paynec and P.A. Seib

15. Effect of glutaminase from Bacillus subtilis gt strain on sensory evaluation of processed meat products

    T. Okayama, M. Yamanoue, I. Nishikawa, Y. Shimizu, K. Goto and M. Numata

16. The cooked cured – meat pigment – ESR studies

    F. Shahidi, R.B. Pegg, N.J. Gogan and S.I. Desilva

17. Colour changes evolution during “pate” commercialization

    N. Sanchez-Montero, F. Perlo, R. Cervera-Perez, M. Rosmini, J. Perez-Alvarez, M. Gago-Gago, F. Lopez-Santoveña and V. Aranda-Catala

18. Stability of cured meat pigment during frozen storage

    R. Sakata, K.O. Honikel, H. Morita and Y. Nagata

19. Factors affecting premature browning in cooked ground beef

    M.C. Hunt, K.E. Warren, D.H. Kropf, M.A. Hague, C.L. Waldner, S.L. Stroda and C.L. Kastner

20. Effect of meat binding by Fibrimex on the weight loss and sensoric evaluation after heating

    S. Buitink, M.W.H. Den Reijer and G. Winjgaards

21. Use of starches to enhance cooking yields and binding of algin/calcium restructured beef

    G.R. Schmidt, J.N. Sofos and J.A. Perejda

22. Calcium gluconate as a gelling agent of sodium alginate used in comminuted, scalded sausage manufacturing

    A. Jarmoluk, Z. Duda and A. Trziszka

23. High mannuronate alginates for restructuring beef

    H.T. Nielsen, L. Høegh and A.J. Møller

24. Stability of preformed emulsions using non meat proteins and their use in meat products

    A. Mullins, J. Kerry, E.K. Arendt and D.J. Buckley

25. Some functional properties and microstructure of soy protein products

    K. Katsaras and Z.S. Cserhalmi-Ormai

26. Effects of thermal treatment on low-fat sausage containing surimi from sardine

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

27. Inclusion of seal meat in emulsified products

    F. Shahidi, J. Synowiecki, V. Venugopal and J.R. Botta

28. Phenol penetration in to meat products in the process of smoking

    A. Borys

29. Bacteriological evaluations of restructured fish product processed by tumbling with egg white

    H. Yetim and H.W. Ockerman

9. RESEARCH DEVELOPMENTS IN MEAT SCIENCE

1. Partitioning of carcass components of transgenic pigs

   M.B. Solomon and V.G. Pursel

2. Muscle protein profiles of transgenic pigs expressing a bovine growth gene

   R.L.J.M. van Laack, M.B. Solomon and V.G. Pursel

3. Determination of contractile and metabolic characteristics of the lamb semitendonosus muscle: Relationship between three methods

   E. Laville, T. Sayd, T. Mera, V. Martin and J. Bousset

4. Metabolic response and giant fibres in muscle from pigs after slaughter

   B. Essén-Gustavsson, A. Karlsson and K. Lundström

5. QUA-SI-PORK: Modelling of meat quality in pigs

   K.H. De Greef, A.G. De Vries and R.E. Klont

6. Mathematical modelling of shortening during chilling of beef M. semimembranosus

   U. Olsson, J. Andersson and E. Tornberg

7. The myod gene family and meat production – A review

   M.F.W. Te Pas, A.G. De Vries and A.H. Visscher

10. SUSTAINABLE PRODUCTION SYSTEMS FOR MEAT

1. Organic livestock and animal products

   D.M. Kinsman

2. Presence of styrene in the flesh of pigs grown in pig houses having floors made of modified wood (“Lignomer”)

   B. Dzierzynska-Cybulko, E. Pospiech, M. Ratajszczak and W. Maruniewicz

3. Efficiency of production of ecologically pure foods

   N.N. Lipatov, Z.M. Tsnitishvili and L.N. Lipatova and A.B. Lisitsyn

4. Histological studies of brain, liver and kidney in lead induced embryos, a study in regards to environmental effects

   S.K. Pyne and A. Aditya

WORKSHOPS

1. MEAT, NUTRITION AND HEALTH

1. Nutrients content of Polish hams and shoulders

   B.M. Klossowska, I. Tyszkiewicz and S. Tyszkiewicz

2. Producing fresh pork sausage containing approximately ten percent fat and four percent cereal products

   G.C. Skelley, A.C. Jones and J.K. Duke

3. Intramuscular fat and cholesterol in beef and poultry meats

   P.T. Garcia, N.A. Pensel and C.A. Margaria

4. Uptake of α-tocopherol in porcine plasma, muscle and adipose tissue

   H. Sisk, M. Molloy, P.B. Lynch, P.A. Morrissey and D.J. Buckley

5. Specialized gerodietetic product on meat base for old and aged people nutrition

   N.N. Lipatov, S.V. Yudina, A.B. Lisitsyn and T.A. Roudintseva

6. An in vitro gastro-intestinal tract model for microbiological and nutritional studies

   M. Minekus, R. Havenaar, P. Marteau and J.H.J. Huis in ‘T Veld

7. “In vitro” digestion of proteins of some kinds of food raw materials and their mixtures

   N.N. Lipatov, S.B. Yudina and A.B. Lisitsyn

8. Improved device and procedure for the determination of protein digestion “in vitro”

   N.N. Lipatov, S.B. Yudina, A.B. Lisitsyn and T.A. Rudintseva

9. Protein digestibility – Corrected amino acid score. Method for assessing protein quality of Rainbow trout

   S.N. El and A. Kavas

10. Macrophage stimulating activity of meat and organs

    M. Miwa, M. Jwase, M. Nakagawa, K. Shibata, K. Nagayama and K. Aikawa

2. TRANSPORT AND STUNNING OF ANIMALS

1. Transport of farm animals: The thermal environment

   J.W. Schrama, W. van der Hel, A.M. Henken, J. Gorssen and M.W.A. Verstegen

2. Investigation of the transport conditions in participating countries on the EC project: PL920262

   L. Christensen, P. Barton Gade and L.O. Blaabjerg

3. Effect of age, sex and transportation on the composition and sensory properties of rabbit meat

   G. Xiccato, R. Parigi-Bini, A. Dalle Zotte and A. Carazzolo

4. Is it possible to alter ultimate pH by different treatments of pigs prior to slaughter?

   H. Maribo

5. Influence of different conditions of transportation and pre-slaughter handling on quality indices of pork

   V.I. Ivashov, Yu.V. Tatulov and I.P. Nemchinova

6. The influence of pre slaughter treatment on meat properties in heifers

   V. Pem, S. Cepin, S. Zgur and D. Škorjanc

7. Impediments of animal movement in handling and restraint systems

   T. Grandin

8. Treatment of slaughterpigs during lairage in relation to behaviour and skin damage

   N.A. Geverink and E. Lambooy

9. Effects of preslaughter muscle exercise and body temperature on meat quality characteristics studied in anaesthetized pigs of different halothane genotypes

   R.E. Klont and E. Lambooy

10. Conditions used for electrical stunning of pigs in Australian slaughter plants: A survey

    G.R. Trout, F.D. Shaw, P.D. Reiser and J.M. Green

11. A new device with measurement and signalling of electric charge for stunning pigs

    S. Kien and K. Borzuta

12. Effects of high frequency stunning combined with electrical stimulation on chicken breast (P. major) tenderness

    C.C. Contreras, N.J. Beraquet and M.T.E.L. Galvão

13. The effects of electrical waterbath- and head-only-stunning on broiler welfare and meat quality

    S.J.W. Hillebrand, E. Lambooy and C.H. Veerkamp

3. SENSORY RESEARCH AND CONSUMER ACCEPTANCE

1. Image research as guidance for meat production

   H.C.M. van Trijp

2. Enzyme-catalyzed protein hydrolysates as precursors for stabilizing cooked meat flavour during refrigerated storage

   M.E. Bailey, A.D. Clarke and T. Parinyasiri

3. Improvement of the physical (technological) and sensory properties of meat products and ready-to-eat meals by the addition of collagen hydrolysates

   K. Marggrander and K. Hofmann

4. Influence of salts on warmed over flavor in minced meat

   H-J.S. Nielsen and P. Nørgaard

5. Contribution of different molecular weight fractions on beef broth flavour

   C.I. Pereira, M.I. Cambero, G.D. Garcia de Fernando, A. Cobos and J.A. Ordoñez

6. A practical experience of affective testing in beef

   M.T. Barge, G. Destefanis and A. Brugiapaglia

7. Effect of decanoic acid on the muttony flavour of goat meat

   L. Ma, X. Meng, L. Zhi, G. Yang, H. Lu and C. Zhang

8. A comparison of the off-flavour of shoulder butts from entire male and female pigs using expert and consumer panels

   H. Agerhem and E. Tornberg

9. Aroma production from meat starter cultures

   M.B. Kemner and H-J.S. Nielsen

10. Effect of sodium chloride substitution on sensory characteristics in fermented sausages

    P. Gou, L. Guerrero, J. Gelabert and J. Arnau

11. Effect of sodium chloride substitution on sensory characteristics in dry cured meat products

    P. Gou, L. Guerrero, G. Casademont and J. Arnau

12. Deviating smell in Danish entire male pigs – Relative to skatole and androstenone contents

    S. Støier

13. Influence of pH on myoglobin denaturation (degree of doneness) in set cooked beef fillets steaks

    R.J. Cox, J.M. Thompson, P. Elwin, M. Predeth and D.P. Casey

14. Beef color with increased postmortem fabrication and air exposure times

    K.W. McMillin, C.P. Ho, N.Y. Huang and B.S. Smith

15. Comparison between two statistical models for prediction of turkey breast muscle colour

    V.S. Sante, A. Lebert, G. Monin, G. Le Pottier and A. Ouali

16. Rheologic characteristics of gels used as fat replacements

    I. Senik and M. Olkiewicz

17. Fat replacers and eating quality of low fat beefburgers

    E.M. Desmond, D.J. Troy and D.J. Buckley

18. A multiparametric method of evaluation of rheological properties of solid food product

    S. Tyszkiewicz, M. Olkiewicz and H. Daun

19. Palatability of tendercut pork

    N.G. Marriott, H. Wang and J.R. Claus

20. Electromyography of masticatory muscles applied to meat texture assessment

    E. Mathevon, L. Mioche and J. Culioli

21. Improvement of methods of determination and calculation of consistency characteristics of meat products with the help of universal testing machine “Instron”

    N.N. Lipatov, E.V. Sizykh, A.A. Scherbinin and A.B. Lisitsyn

6. EVALUATION AND USE OF SLAUGHTER BY-PRODUCTS

1. Production and processing of slaughter by-productsprorities and processing technology

   B.A.P. Urlings and P.G.H. Bijker

2. Changes in protein components during processing of chicken surimi (ayami)

   A.S. Babji and G.S. Kee

3. Utilization of erythrocyte of pig blood

   Q. Nan, S. Xiao, M. Du and X. Li

4. Implementation of the good manufacturing practice (GMP) code for hygienic collection of blood for human consumption

   P.H.M. Muijsers and P.G.H. Bijker

5. Some properties of the globin preparation obtained by enzymatic decolouration of red cell fraction

   W. Uchman, P. Konieczny and K. Krysztofiak

6. Possibility of blood plasma concentration by ultrafiltration

   L.J. Petrovic, R. Rede, N. Dzinic and B. Uzelac

7. Recovery and utilisation of by-product protein of meat industry. Process optimization using response-surface methodology

   M. Linder, J. Fanni and M. Parmentier

8. Separation of hemoglobin into hemin and globin by means of carboxymethylcellulose

   A.D. Nekludov, E.A. Efstafieva, M.I. Baburina, S.I. Mitaleva and S.M. Belova

9. Kinetic and biological characteristics of blood protein hydrolyzates of slaughter animals and their mixes with soya isolates

   A.D. Nekludov, A.B. Lisitsyn, V.P. Ilukhina, V.D. Kouznetsov, S.I. Mitaleva and M.P. Voyakin

10. Utilization of protein components of bones in foodstuffs

    M.L. Faivishevsky

11. Structural and mechanical characteristics of structured protein products based on blood plasma

    N.N. Lipatov, A.A. Scherbinin and A.B. Lisitsyn

12. Effects of fermented slaughterhouse residuum pellet containing blood meal and ground fresh pig bone on pork quality

    T. Oshida, R. Sakata, T. Fukuyasu, K. Kohzaki and K. Kuwano

13. Biochemical characteristics of poultry viscera products treating by rendering, fermentation and acidulation

    D-C. Lui and H.W. Ockerman

14. The production and feeding of formic acid preserved poultry byproduct hydrolysate in developing countries

    D.A. Hector, G. Knowles and A. Gibson

15. Protein and fat quality of sludge as a feed constituent

    N.G. Fransen, H.A.P. Urlings and P.G.H. Bijker

16. Recycling of slaughter by-products – An integral approach of logistical, economical, environmental and safety aspects

    J.T.M. van Sonsbeek, P. van Beek, P.G.H. Bijker and H.A.P. Urlings

17. Development or intensive technologies for the production of milk clotting enzymes from meat by-products

    G.E. Limonov, R.V. Ilukhina and N.V. Nazarenko

18. The systematic separation and purification of useful proteins from livestock by-products

    H. Murata, S. Oka, Y. Kondo, T. Yatohgo, M. Sato and T. Nakamura

7. WORKING GROUP AUTOMATION AND MECHANOSATION

1. Computer vision in the meat industry: Control of automatic cutting of pig carcasses

   J-P. Chanet and P. Eynard

2. Flexible modelling of the pork production chain

   A.J.D. Lambert and H. Logtenberg

3. Control design for canned meat sterilization

   J.H. Houben, J. Bontsema and S.R. van den Hark

4. Applicability of chemical engineering models in the estimation of meat grinding energy

   A.T. Kenmegne Kamdem and J. Hardy

5. Automatic separation of meat products

   D.A. Crooks and K. Khodabandehloo

8. INTEGRATED QUALITY CONTROL AND MODERN MEAT INSPECTION

1. Integrated quality management in meat production

   G. W. Ziggers

2. Integrated quality management at Heineken: Heineken history

   B. W. Sarre

3. Risk analysis as a prerequisite for flexible, validated and effective post mortem inspection procedures

   S.C. Hathaway

4. Risk analysis on epidemiological models as a basis for the modernization of current meat inspection

   B.R. Berends, J.M.A. Snijders and J.G. van Logtestijn

5. Revision of current meat inspection: Why and how?

   J.M.A. Snijders, B.E. Berends and J.G. van Logtestijn

6. Consultation process to develop new meat industry regulatory concepts

   J.R. Wythers and D.E. Palmer

7. Accreditation for quality assurance a new concept for regulation of the meat industry

   D.E. Palmer

8. Food quality assurance in the zoo

   J.S. van Arum, P.G.H. Bijker and J. Nijboer

9. PRO-Q food a software management program for HACCP

   A. Evers and F.K. Stekelenburg

10. Software EKOS2000 in food hygiene research and control

    P. Florjanc and A. Kores

11. Application of HACCP principles in beef slaughter and fabrication

    J.N. Sofos, J.B. Morgan, G.C. Smith and G.R. Schmidt

12. Hygiene and quality assurance in poultry slaughterhouses: A practical example of application of a hazard analysis and critical control point (HACCP) programme

    J.I. Uriarte Ormaeche, E. Riaguas Sanz, J.A. Perez Alvarez, V.A. Aranda Catala, J.L. Navarro Machetti and G. Clemente Marin

13. Trichinosis in wild meat

    A.F. Sheena

9. KNOWLEDGE TRANSFER, TRAINING, INSTRUCTIONS AND INFORMATION

1. A new approach to technology transfer for industry

   H.I. Leemon

2. Commercialization of university research: Verification of Braunschweiger composition

   J.R. Romans, S. Specht-Overholt, D. Simon, M.J. Marchello, W.L. Tucker and D.M. Wulf

3. Communicating retail value in the marketplace the beef cards software package

   D.B. Griffin, J.P. Walter, R.P. Garrett, C.L. Lorenzen, H.K. Johnson, T.R. Dockerty and J.W. Savell

10. LATE PAPERS

1. Polycyclic aromatic hydrocarbons and phenols in smoked Zlatibor bacon

   : M. Bastic, S. Saicic, D. Skala, J. I. Korenman and L. V. Antipova

2. Relationships between water activity and certain other physico-chemical properties of Bulgarian raw-dried sausage prepared with selected micrococcal starter cultures

   R. N. Borbuxari, I. Panchev, K. Boschkova and S. Drakoev

3. Identification of microflora isolated from Portuguese dry sausage

   L. Patarata, G. Saraiva, A. Esteves, R. Talon, C. montel and C. Martins

4. Chahges in chemical components during ripening of Spanish saucisson

   M. J. Beriain, J. Chasco, C. Gorraiz and A. Horcada

5. Proteolytic activity of selected micrococcal strains and their influence on the free amino acid compositon of Bulgarian raw-dried sausage

   R. N. Borpuzari, K. Boschkova, S. Katsarova and K. Valkova

6. Lipolytic activity of selected micrococcal strains and their influence on free fatty acid composition of bulgarian raw-dried sausage

   R. N. Borpuzari, K. Boschkova, S. Danchev, K. Wassilev and D. Kiossev

7. Bacteriological evaluations of restructure fish product processed by tumbling with egg white

   H. Yetim and H. W. Ockerman

8. Efficiency of production of ecologically pure foods

   N. N. Lipatov, Z. M. Tsnitishvili and L. N. Lipatova

9. Histological studies of brain, liverand kidney in lead induced chick embryos, a study in regards to environmental effects

   S. K. Pyne and A. Aditya

10. “In vitro” digestion of proteins of some kinds of food raw materials and their mixtures

    N. N. Lipatov and S. B. Yudina

11. Macrophage stimulating activity of meats and organs

    M. Miwa, M. Iwase, M. Nagakawa, K. Shibata, K. Nagayama and K. Aikawa

12. Effects of fermented slaughterhouse residium pellet containing blood meal and ground fresh pig bone on pork qualtiy

    T. Oshida, R. Sakata, T. Fukuvasu, K. Kohzaki and K. Kuwano

ILLUSTRATION AND TABLES

1. Session S-II
2. Session S-III
3. Session S-IVA
4. session S-IVB
5. session S-V
6. Session S-VIA
7. Session S-VIB
8. Session S-VII
9. Session S_VIII
10. Workshops W-1 – W-9

Additional information
1. All figures

1. Effects of repartitioning agents on carcass and meat quality

1. The effect of repartitioning agents on carcass and meal quality

   F. K. McKeith

2. The influence of clenbuterol on fat deposition and fatty acid composition of different adipose tissues in castrated and noncastrated hoggets

   V. Banskalieva, A. Angelov, Z. Shindarska and P. Marinov

3. Effect of porcine somatotropin (PST) on carcass, meat and fat quality of growing-finishing pigs

   K. Ender, K. Nürnberg, G. Kuhn and C. Rehfeldt

4. The effect of cimaterol on myofiber and metabolic aspects in different strains of Belgian White-Blue bulls

   L. O. Fiems. P. Batjoens, L. Uytterhaegen, RJ. Moermans, J. van Hoof and Ch. V. Boucqué

5. The effects of prolonged release porcine somatotropin (PST) and dietary protein level on carcass yield and meat quality

   S. D. M. Jones, A. L. Schaefer, A. K. W. Tong, T. R. Kasser, W. Robertson and L. L. Holt

6. Effect of clenbuterol depends on the dietary energy-protein level in lambs: effects on both the size, metabolic type and quantity of carcass meat

   P. Marinova, V. Banskalieva and Z. Shindarska

7. Microstructural base of the repartitioning process induced by PST in growing-finishing pigs up to 150 kg live weight

   C. Rehfeldt and K. Ender

8. The effect of porcine somatotropin on pig behavior

   A. L. Schaefer, S. D. M. Jones, A. K. W. Tong, P. Lepage and J. M. Jones

9. The effect of porcine somatotropin and dietary crude protein level on valine flux and protein deposition in swine

   A. L. Schaefer, S. L. Scott, S. D. M. Jones, B. Schricker, D. S. Nam and F. X. Aherne

10. The clenbuterol treatment of hoggets: Effects on carcass and meat quality parameters

    Z. Shindraska, P. Marinova and V. Banskalieva

11. Physical properties of ground beef patties from cull beef cows administered bovine somatotropin

    B. S. Smith, K. W. McMillin D. R. Mulvaney, W. B. Mikel and W. R. Jones

12. Effect of cysteamine administration on body composition in growing turkeys

    M. S. Solomon, K. Maruyama, R. J. Mroz and B. Russell

13. The effect of ractopamine on lean distribution and processing yields of swine

    B. E. Uttaro, R. O. Ball, W. Rae, P. Dick and G. Vessie

14. Clenbuterol in veal calves: The effects of dose and withdrawal period on carcass and meat quality

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

2. Production and ante-mortem factors which influence carcass shrinkage and meat quality

1. Relationship between the composition and quality of meat

   J. D. Wood

2. Ante-mortem factors which influence carcass shrinkage and meat quality

   P. D. Warriss

3. Chemical composition and meat quality of culled sows

   N. N. Aziz, R. O. Ball, W. A. Rae and C. R. Haworth

4. Growth, carcass composition and meat quality of crossbred lambs at different slaughter weights

   N. N. Aziz, R. O. Ball, P. H. Sharpe and B. McCutcheon

5. Biochemical characteristics of muscle of DFD pork caused by tying ante-moretem stress

   M. T. Chen, D. C. Liu, L. C. Chen and J. Y. Lin

6. Effect of dietary vitamin E and selenium on pig meat quality

   E. J. Cox, D. J. Buckley, P. A. Morrissey , P. B. Lynch and J. I. Gray

7. The influence of the ethnic group on texture characteristics of beef meat

   G. Destefanis, A. Brugiapaglia and M. T. Barg

8. Stress induced mobilisation of free fatty acids and post mortem carcass characteristics in different genotypes of swine

   H. M. Eichinger and W. Otten

9. Effect of time of year on fatty acid composition and melting point of UK lamb

   M. Enser and J. D. Wood

10. Muscle characteristics and metabolic response at slaughter in domestic pigs reared indoors or outdoors

    B. Essdn-Gustavsson and M. Jensen-Waem

11. Meat quality characteristics of crossbred Piedmont bulls and Chiana cow in comparison with relative pure breeds

    S. Gigli, S Failla and A. Carretta

12. The effects of transportation on carcass yield, meat quality and hematology values in electrolyte treated cattle

    T. Jacobsen, A. L. Schaefer, A. K. W. Tong, R. K. Stanley, S. D. M. Jones, W. M. Robertson and R. Dyck

13. The effects of fattening pigs in indoor or outdoor pens on live performance, carcass composition and meat quality

    S. D. M. Jones, A. L. Schaefer, R. Dyck, and J. Colyn

14. Skatole levels as affected by inheritance and season

    K. Lundström and B. Malmfors

15. Quality of beef from different female cattle

    V. Luts, V. Kangro, A. Erg and R. Pender

16. Buffalo (Bubalus buballs) meat quality when submitted to three feeding regimens

    L. Müller, L.F. Aguirre, G.L. Feijo and Z. Perobelli

17. Effects of a magnesium fumarate supplementation on catecholamines, cortisol and blood metabolites in swine

    W. Otten, T. Bergerhoff, A. Berrer, M. Goldberg and H. M. Eichinger

18. Effect of feeding management systems on veal performance and meat color: Use of EDTA to control the bioavailability of iron

    S. A. Pommier, H. Lapierre, A. M. de Passillé, C. Gariépy and P. Delaquis

19. Variability of pig muscles quality of two crossbreeds and two weights

    A. Rajar and B. Zlender

20. Effect of breed and sire on meat quality of young bulls in relation to pre-slaughter behaviour and plasma constituents

    C. Sañudo, P. Alberti, P. Santolaria, C. Sanz, M. Verde and G. Maria

21. Variation of meat quality in light lamb depending on weight increase of the carcass (7.4-15.4 kg)

    C. Sañudo, I. Sierra, M. T. Osorio, M. J. Alcalde, P. Santolaria and P. Alberti

22. The use of magnesium aspartate hydrochloride in swine diets to manage pork quality

    A. L. Schaefer, S. D. M. Jones, A. K. W. Tong, S. Weaver, F. X. Aherne, A. Ehrenberg and J. Helbig

23. Stress indicators and lean tissue yield in transported cattle treated with electrolytes

    S. L. Scott, A. L. Schaefer, S. D. M. Jones, G. J. Mears and R. W. Stanley

24. Plasma and muscle cortisol concentrations in pigs of different halothane genotypes and their relationship with pork meat quality

    G. R. Trout, F. D. Shaw and C. P. McPhee

25. Relationship between fat colour and carotenoid and retinol concentrations in various tissues and serum in cattle

    A. Yang, T. W. Larsen and R. K. Tume

26. Effects of double-muscling on tenderness and myofibrillar fragmentation in Belgian Blue White bulls

    L. Uytterhaegen, E. Claeys, D. Demeyer, M. Lippens, L. Fiems, Ch. Boucque and A. Bastiaens

27. Glycogen depletion in muscles and changes in blood metabolites during transport and lairage of reindeer (Rangifer tarartdus L)

    E. Wiklund, A. Anderson, G. Malmfors and K. Lundström

28. Influence of crossing the Simmental breed with some fleshy-type breeds on the carcass value and meat quality

    P. Ljilana, M. Petrovic, R. Rede, D. Medic and T. Stamenkovic

29. Age differences in deposition on muscle tissue and carcass composition in sheep

    P. Marinova

3. Approaches to manipulate post-mortem tnetabolism and meat quality

1. Effects of various processing methods on the meat quality of beef and pork

   G. Eikelenboom

2. Approaches to manipulate post-mortem metabolism and meat quality

   B. B. Marsh

3. A modified hot processing strategy for beef production

   J. L. Aalhus, D. S. McGinnis, C. Gariepy and S. D. M. Jones

4. A single-limb infusion model for investigating postmortem tenderization in beef

   J. L. Aalhus, A. Spzacenko, F. H. Wolfe, D. R. Best and F. Costello

5. Characteristics of beef treated with calcium

   A. D. Alarcón-Rojo, M. L. Pérez-Chabela and J. A. Ortega

6. Effect of stress-induced high postmortem ultimate pH on protease activity and sensory properties of beef

   J. A. Beltran, I. Jaime, P. Santolaria, C. Sañudo, P. Alberti and P. Roncales

7. Diagnosis of PSE incidence on a slaughter facility in Northwest Mexico

   J. P. Camou, J. O. Reyes, G. Gomez, N. F. Gonzalez and M. I. Silveira

8. Effect of electrical stimulation on hot boned chicken breast (P. major) tenderness

   C. C. Contreras, N. J. Beraquet and M. T. E. L. Galvao

9. Factors affecting the quality and spoilage of meat from spray-chilled beef carcasses

   G. G. Greer and S. D. M. Jones

10. Intensification of the salting process in the manufacture of meat products: Physicological changes during salting of mutton subjected to electric and mechanical treatment

    M. T. Ibrahim and K. Vassilev

11. Electrical stimulation and hot-processing influences on lamb quality, palatability, and consumer acceptance

    L. E. Jeremiah, A. K. W. Tong, and L. L. Gibson

12. Hot-boning and elevated temperature conditioning influences on lamb cooking properties, palatability and consumer acceptance

    L. E. Jeremiah, A. K. W. Tong and L. L. Gibson

13. Hot-boning, elevated temperature conditioning and vacuum packaged aging influences on lamb cooking losses and palatability

    L. E. Jeeremiah, A. K. W. Tong and L. L. Gibson

14. Changes in expressible fluid losses of porcine musculature at different times post-rigor

    B. C. Kim and R. G. Kauffman

15. Comparative studies on glycogen-phosphorylase from PSE- and normal muscles

    P. L. Lopez Buesa, K. O. Honikel and F. Schwägele

16. Aging of veal meat: Effect of storage time on sensorial characteristics

    S. Louisfert, F. Turin and C. Lopez

17. Contents of peptide and free amino acid in electrically stimulated beef

    M. Mikami, M. Nagao, M. Sekikawa and H. Miura

18. Effects of local electrical stimulation on tenderization of beef

    L. Pedersen, T. L. Hald, H. Qstdal and A. J. Møller

19. The interaction of chilling rates (including hot boning) and electrical stimulation on the colour and colour stability of fresh and aged beef cuts on retail display

    V. H. Powell and D. B. MacDougall

20. The effect of postmortem conditioning on beef flavor quality

    A. M. Spanier, W. McMillin, K. L. Bett and T. D. Bidner

21. Influence of ageing time, storage temperature and percentage lean on the eating quality of pork and its relationship to instrumental and structural parameters

    E. Tomberg, G. von Seth and Å. Göransson

22. The effect of electro stimulation and aging on the shear development during storage of fresh chicken breast meat

    T. G. Uijttenboogaart and H. G. M. Reimert

23. Intensification of the salting process in the manufacture of meat products: Effect of electric and mechanical treatment during salting of mutton on the free amino acid contents

    K. Vassilev and S. Danchev

24. Vascular infusion of beef carcasses: Effects on chilling efficiency and weight change

    Y. W. Wang, D. S. McGinnis, R. R. Segado S. D. M. Jones

25. Cathepsin B+L activity in beef as affected by ageing

    V. M. H. Bamier, H. L. J. M. van Laack and F. J. M. Smulders

26. The change of cathepsin activity and structural-functional characteristics of beef muscle tissue treated by bacterial and enzymic preparation

    E.F. Oreskin, L.V. Smetanina and V.I. Emeljanenko

4. Early detection of meat quality

1. Early detection of meat quality characteristics

   J. R. Andersen, C. Borggaard, T. Nielsen and P.A. Barton-Gade

2. Development and detection of boar taint

   E. J. Squires

3. Prediction of lean meat yield by real-time ultrasound in barrows, boars and gilts of four different pure breeds

   C. A. Aker, R. O. Ball, R. A. Kemp and B. E. Uttaro

4. Reference methods for water holding capacity in meat and meat products: procedures recommended by an OECD working group

   P. A. Barton-Gade, D. Demeyer, K. O. Honikel, R. L. Joseph, E. Puolanne, M. Severini, F. Smulders and E. Tomberg

5. A fast GC-MS method for determination of tapazole in bovine urine

   P. Batjoens, H. F. De Brabander and J. van Hoof

6. Electromagnetic scanning of warm prerigor pork carcasses in an on-line industrial configuration

   E. P. Berg, J. C. Forrest, J. E. Fisher and M. D. Judge

7. Transcutan, local, electrical stimulation: a method for identification of non-DFD beef carcasses

   O. S. Braathen

8. Identification of variations in meat quality in live halothane heterozygotes using biopsy samples of m. longissimus dorsi

   K. S. Cheah, A. M. Cheah, D. I. Krausgrill, C. P. McPhee and H. L. Kramer

9. Objective and sensory evaluation of pork quality: A comparative study

   R. Chizzolini, A. Badiani, P. Rosa and E. Novelli

10. Correlation between water activity and weight loss of raw sausage

    S. Drehsen, A. Ness and H. Weber

11. Predicting beef quarter and primal lean content using electromagnetic scanning of a homogeneous population

    B. L. Gwartney, C. R. Calkins, R. S. Lin and J. C. Forrest

12. On line identification of DFD by local electrical stimulation and pH measurement on bovine carcasses

    T. L. Haid, E. Ovesen, N. T. Madsen and E.V. Olsen

13. The assessment of saleable meat yield in lamb carcasses

    S. D. M. Jones, W. M. Robertson and M. A. Price

14. The production of entire male pigs in demark: The causes of boar taint and sensory assessment

    E. Larsen, H. Mejborn, H. Maribo and C. Bejerholm

15. Colour measurement of bovine carcass fat cover by VIA

    N. T. Madsen, H. E. Hjelmroth and P. l. Jensen

16. Leanness of beef primal cuts determined by bioelectrical impedance methodology

    M. J. Marchello and W. D. Slanger

17. Easy method for interpretation of colour changes in meat products

    M. Mielnik, J. Mielnik, B. N. Nilsen, P. Lea and H. Blom

18. A HPLC-method for the simultaneous quantification of hemoproteins in porcine muscles

    M. Moje

19. Comparison of blood marker and DNA analyses for detection of the halothane genotype of pigs

    A. C. Murray, C. P. Johnson and L. M. Murdoch

20. The tensipresser can detect the differences of the physical properties between stewed and broiled beef

    H. Nakai, R. Tanabe, S, Ando, H.Miyazaki, M. Sasaki, K. Yanagihara and M. Nishizawa

21. Integral chain control for pigs using a data management system

    E. J. C.Paardekooper and J. N. Schouwenburg

22. Muscle pH, colour (L*;a*;b*) and water holding capacity and the influence of post-mortem meat temperature

    L. C. Roseiro, C. Santos and R. S. Mel

23. Factors affecting the development of “sex-taint” in entire male pigs

    A. P. Sather, A. K. W. Tong, L. E. Jeremiah, E. J. Squires, and S. D. M. Jones

24. Water distribution of raw pork muscle (M.longissimus dorsi) of different meat quality

    E. Tomberg, A. Andersson and G. von Seth

25. Estimation of pig carcass composition on the basis of linear and loin eye area measurements

    J. Wojciak, K. Borzuta, E. Grzeskowiak and A. Borys

26. Ultrasound assessment of marbling in cattle

    D. E. Robinson, A. P. Jane, J. M. Denlay and D. M. Ferguson

27. The development of target qualimetric models for solution of technological problems

    V.A. Andreenkov, A.B. Lisitsyn, A.A. Semenova and A.N. Sprikin

5. Use of animals for meat production

1. The ethics of eating animals

   R. G. Kauffman

2. The humane slaughter of animals: A realistic goal!

   C. E. Devine, C.J. Cook, S.A. Maasland and K.V. Gilbert

3. The influence of muscle type, ethnic group, muscular hypertrophy on the composition of beef meat

   M. T. Barge, A. Brugiapaglia, G. Destefanis and P. Mazzocco

4. Breed differences in carcass and meat properties

   S. Cepin, D. Skorjanc and S. Zgur

5. The effect of slaughter weight and pig crossbred on production, carcass and meat quality traits

   A. Diestre, J. A. Garcia-Macias, M. A. Oliver, A. Miquel, E. Esteve, P. Alonso, A. Muñoz and M. Gispert

6. The distribution of proteoglycans in bovine skeletal muscle studied by light microscopical methods

   K. H. Eggen and T. Sørensen

7. Design of upright restraint box for ritual slaughter of cattle

   T. Grandin

8. Effect of sex and genotype on tissue distribution and carcass grading in Swedish pigs

   I. Hansson and A. Andersson

9. A study on the metabolic type of muscle fibres, size of muscle and fat cells and carcass composition in lambs

   I. Ivanov, P. Marinova and E. Raycheva

10. The discussion and development of processing technology on meat and meat products in China

    T. A. Jia

11. Histochemical and biochemical muscle properties in F2-crosses between European wild boar and Swedish Yorkshire pigs

    A. Karlsson, B. Essén-Gustavsson, K. Lundström, H. Ellegren, M. Johansson and L. Andersson

12. Organic meat production in the United States

    D. M. Kinsman

13. Influence of crossing the simmental breed with some fleshy type breeds on carcass value and meat quality

    L. Petrovic, M. Petrovic, R. Rede, D. Medic and T. Stamenkovic

14. Nutritional profile of horse meat

    M. Manfredini, L. Fiorentini, P. P. Gatta, N. Nanni and B. Tolomelli

15. Comparative study on both the size, metabolic type of muscle fibres and physicochemical composition of meat in Large White and local pigs

    P. Marinova and S. Stefanova

16. Use of N20 for pig stunning: Preliminary results

    G. Monin, A. Talmant, P. Vernin and C. Veillas

17. Effect of myofibrillar muscle proteins on in vitro bioavailability of iron

    P. A. Morrissey, F. M. Kirwan and A. Flynn

18. Cytoskeletal protein talin from gizzard smooth muscle

    M. Muguruma, S. Matsumura, S. Nishimuta and T. Ito

19. The influence of age and diet on muscle fiber type in the Chianina breed

    F. Nicastro, G. Maiorano and B. M. Poli

20. Muscle fiber types and carcass characteristics in Wagyu (Japanese Black cattle)

    S. Ozawa, T. Mitsuhashi, M. Mitsumoto and S. Matsumoto

21. Occurence of eicosadienoic acid in beef meat

    K. Potthast

22. Contribution of meat products in statistical consumer’s daily intake of nitrites in Poland

    S. Tyszkiewicz, B. Klossowska and I. Tyszkiewicz

23. Effect of sex, age, cut and processing methods on chemical composition and caloric value of rabbit meat

    M. K. E. Youssef, S. H. Abou-el-Hawa, M. N. El-Rify and A. H. Khalifa

24. Automatic electric stunning of slaughter pigs in a band restrainer

    Lambooij, E., G.S.M. Merkus and B. Hulsegge

6. Use ofpredictive microbiology in relation to meat and meat products

1. Use of predictive microbiology in relation to meat and meat products

   T. A. McMeekin and T. Ross

2. Isolation and characterization of Micrococcaceae from Bulgarian raw-dried sausage

   R. N. Borpuzari and K. Boschkova

3. Nitrate reductase activity of Micrococcaceae isolated from Bulgarian raw-dried sausage

   R. N. Borpuzari and K. Boschkova

4. Chemical preservation of blood that is used as an animal feed

   J. Budig, P. Dvorâk and J. Vrchlabsky

5. Relationship between surface carcasses and minced meat contaminations under French production conditions

   P. Cartier, C. Malayrat and Y. Chatelin

6. The “in vitro-in vivo” bactericidal efficiency of stabilised chlorine dioxide (Chlortech)

   J. F. Dempster, H. Pomeroy and RJ. Russell

7. The efficiency of storage during the transportation of hanging beef by rail or road

   C. O. Gill and D. M. Phillips

8. The presence in pig carcass dehairing equipment of Escherichia coli, Campylobacter and Salmonella

   C. O. Gill and J. Bryant

9. Pre-wash microbiological evaluation of groups of beef carcasses at six registered abattoirs in Alberta

   K. W. F. Jericho, J. A. Bradley and G. C. Kozub

10. The hygienic adequacy of the beef carcass cooling process

    R. J. Jones

11. The effect of centrifugation of sterile beef homogenate medium on Pseudomonas growth

    H. W. Ockerman and J. G. Kim

12. Comparison of lab-made sterile beef extract medium and commercial beef extract medium

    H. W. Ockerman and J. G. Kim

13. The role of high count of lactic acid bacteria and low count of Staphylococci in the form ation of discolourations in dry sausage

    E. Petäjä and E. Puolanne

14. Integrated quality control in the Dutch pig sector

    J. N. Schouwenburg, J. G. van Logtestijn, E. J. C. Paardekooper and J. M. A. Snijders

15. Modernisation of current meat inspection procedures

    J. M. A. Snijders, J. N. Schouwenburg, J. G. van Logtestijn and B. R. Berends

16. Effects of microwave heating on survival of microorganisms in hamburgers

    L. Steinhauser, I. Steinhauserová, J. Lukäsová and J. Budig

17. HACCP model for microbial control of poultry meat in poultry processing plants in Japan

    K. Schinagawa and H. Toyofuku

7. Processing of meat to meat consumer demand

1. Processing of meat to meet consumer demand: The development of low-fat ground products

   D. L. Huffman

2. Processing of meat to meet consumer demand: Developments in restructured and low-fat processed products

   R. W. Mandigo and S.J. Eilert

3. Sensory evaluation of white sausages

   M. M. Rosario Alcoser, T. R. Lopez and S. W. Chisholm

4. Instrumental measures of tenderness in low-fat ground beef patties

   B. W. Berry and H. C. Abraham

5. Comparison of the content of smoke component in meat product smoked traditionally and treated with liquid smoke

   A. Borys

6. Efficiency of hurdle technology applied in raw cured meat (SI-RAW)

   M. T. Chen, Y. S. Lin and J. C. Shu

7. The study of chicken meat-mass sausage product

   C. In, G. S. Zhang, L. J. Min, J. J. Yu and J. Li

8. Sensory evaluation of a fermented sausage extended with a carbohydrate-rich material

   H. Escalona, F. Gallardo, I. Guerrero and V. Kuri

9. Relationship between fat level and flavor of beef minced meat

   B. Fostier, F. Turin, Y. Chatelin and P. Cartier

10. The effect of different electrical stimulation systems and blast chilling on functional parameters of beef and quality of frankfurters

    C. Gariépy, P. J. Delaquis and J. L. Aalhus

11. The usage of corn-protein in the sausage

    C. In, G. Zhang Chen, L. Min and H. Ye

12. The role of sodium caseinate in the stability of meat emulsion

    H. Ye and G. Zhang

13. Effect of environmental factors on lipolytic and proteolytic activities of starter cultures in meat-fat mixtures

    G. Johansson and E. Borch

14. The research and processing of crisp fried gut segment of meat chicken rich with natural selenium

    L. Ma, X. Men, Y. Li, L. Chang and J. Liu

15. Poultry plasmatic proteins recovery using ultrafiltration membranes: Study of the operating conditions

    F. R. Marin, M. R. Torres, J. A. Perez-Alvarez , E. Riaguas and V. Aranda

16. Application of liquid curing in the production Spanish type cured ham

    R. G. Miguel, W. S. Chisholm, I. L. Guerrero and V. H. Kuri

17. Influence of different smoking methods and conditions on the quality of canned frankfurters

    W. D. Müller

18. Influence of a bacterial proteinase on ripening of dry sausage

    H. Naes, A. l. Hoick, L. Axelsson, H. J. Andersen, B. O. Pedersen and H. Blom

19. Sensory evaluation of dry cured ham from various crossbreeds

    M. A. Oliver, M. Gispert, P. Gou, A. Blasco and A. Diestre

20. The influence of paprika upon colour properties of dry sausages

    M. J. Pagán-Moreno, M. A. Gago-Gago, J. A. Pérez-Alvarez, M. E. Sayas-Barberá and V. Aranda-Catalá

21. Comparative study of chemical and microbiological composition of industrial and hand made traditional sausage Alheira

    L. Patarata, R. Miranda, A. Esteves and C. Martins

22. Determination of diffusion coefficients of chloride, sodium and potassium ions in pork meat

    E. A. Peña, N. F. Gonzalez-Mendez, M. I. Grijalva, M. I. Silveira, J. A. Martinez, J. P. Camou and L. G. Cumplido

23. Changes of selected quality factors during processing and storage of Uzice beef prshuta – a traditional dry meat product

    R. Radovanovic, P. Bojovic, Z. Arbutina and L. Vukajlovic

24. Utilization of nitrosohemoglobin as a colourant of processed meat products

    R. Sakata, T. Oshida, H. Morita and Y. Nagata

25. Quality of pigmeat and aged cured ham

    M. Severini, M. Trevisani, A. R. Loschi, A. Vizzani and S. Gigli

26. Volatile N-nitrosamines in nitrite-cured and nitrite-free treated muscle foods

    F. Shahidi, R. B. Pegg and N. P. Sen

27. Influence of cooked ham technology on the presence of some unwholesome residues

    M. Skrinjar, M. Danev, L. J. Petrovic, M. Ac and D. Okanovic

28. Production of aroma components by Staphylococcus in fermented sausages

    L. Stahnke and P. Zeuthen

29. The quality properties of frankfurters with reduced different fats and partially replaced NaCl with KCl

    M. Stevanovic and B. Zlender

30. Use of vacuum or nitrogen gas flushing during chopping to improve cured colour of cooked sausage

    G. M. Strømstad,0. Sørheim, T. Høyem and P. Lea

31. Ultrastructure of mechanically tenderized pork meat

    I. Tyszkiewicz and A. Jakubiec-puka

32. Characteristics of restructured beef steaks manufactured from prerigor and postrigor beef

    H. Wang, N. G. Marriott, J. R. Claus and P. P. Graham

33. Influence of proteins of collagenous origin in spreadable fermented sausages (salami-types)

    H. Weber, R. Fischer, K. Marggrander and F. Kochinke

34. Chemical, biochemical and textural properties of channel catfish muscle as influenced by egg white addition and the tumbling process

    H. Yetim and H. W. Ockerman

35. Restructured cat fish product processed by tumbling with egg white

    H. Yetim and H. W. Ockerman

36. Protein hydrolysates as functional ingredients in a meat emulsion model

    P. Zeuthen and C. Waade

37. Flavour forming of Chinese guangdong sausage

    Q. Nan, W. Li and L. Yu

38. The effect of different types of soy isolates on effective viscosity and water-binding abaility of model ground meat with different quality characteristics

    A.B. Lisitsyn, M.A. Borisova, R.A. Khromova, N.S. Loseva, E.B. Stefanenkova and L.A. Shestovets

39. Correlation between water activity and weight loss of raw sausage

    S. Drehsen, A. Ness and H. Weber

8. Extension of the storage life of fresh and processed meats

1. Fresh red meat packaging and meat quality

   M. Renerre and J. Labadie

2. Relationships between myoglobin and microsomal lipid oxidation: Influence of muscle type and time post-mortem

   M. Anton, P. Gatellier and M. Renerre

3. The effect of centralized pre-packaging on the microbial, odour, colour and acceptability attributes of PVC-overwrapped pork loin chops

   E. M. Buys, J. Krüger and G. l. Nortjé

4. Management strategies for improving the shelf life of fresh pork

   K. J. Coates, J. C. Beattie and P. R. Widders

5. The ability of carnosine, a skeletal muscle dipeptide, to inhibit lipid oxidation in meats

   E. A. Decker, A. D. Crum, K. M. Chan, L. Mei and J. T. Calvert

6. Influence of package integrity on the microbiology of portion ready veal packed under modified atmospheres

   P. J. Delaquis, C. G. Gariépy, G. Doyon, H. Lapierré , S. A. Pommier and A. M. B. DePassillé

7. Consumer acceptance of retail-packed beef from controlled atmosphere master packagings

   C. O. Gill, C. McGinnis and A. K. W. Ton

8. Retail beef in dynamic gas exchange modified atmosphere packaging with different distribution storage temperatures

   N. Y. Huang, K. W. McMillin, C. P. Ho and B. S. Smith

9. Optimization of the cycle of a controlled atmosphere packaging machine for red meats

   D. S. McGinnis, B. Chabot and C. O. Gill

10. The effect of ionising radiation on the colour of porcine muscle

    S. J. Millar, B. W. Moss and M. H. Stevenson

11. Improvement of pigment and lipid stability in beef with vitamin E treatments

    M. Mitsumoto, R. G. Cassens, D. M. Schaefer and R. N. Arnold

12. Tthe bacteriology and case life of retail-ready beef after extended storage in carbon dioxide

    S. Nesom-Fleet, G. G. Greer, L. E. Jeremiah and F. W. Wolfe

13. Phospholipid oxidation in turkey pre-cooked meat

    E. Ngah, C. Genot, A. Meynier, M. Viau and G. Gandemer

14. Chinese sausage 2-thiobarbituric acid values during processing and storage

    H. W. Ockerman and Q. Zhiqian

15. An overview of the progress in the characterization of volatile constituents of meat flavour using the nitrogen purge-and-trap method

    N. Ramarathnam, L. J. Rubin and L. L. Diosady

16. Influence of pH, temperature, metabolic type and time post – mortem on the rate of autoxidation of turkey myoglobin

    V. Santé, P. Gatellier and A. Lacourt

17. Antioxidant activity of oilseed flours and their extracts in meat model systems

    F. Shahidi and Z. O. Saleemi

18. Effects of modified atmosphere packaging (high oxygen) on the storage-life of retail-ready fresh preserved sausage

    P. J. Shand and A. R. McCurdy

19. Organic acids in the conservation of refrigerated poultry carcasses

    N. N. Terra, R. V. Mello and C. R. Valente

20. Characterization of the oxidative damage and antioxidative protection of myofibrillar proteins

    Y. L. Xiong, E. A. Decker, J. T. Calvert, G. H. Robe, K. J. Schilder and L. Wan

21. Effects of sodium lactate on the microbiology of vacuum-packaged sliced luncheon meats

    A. Yang, G. M. Higgs and B. J. Shay

1. Additional information (Table of contents, authors list, participants list)
2. Abstracts

REVIEW PAPERS

1. Session 1. Consumers demands: Major problems facing industry in consumer driven society

   G. Harrington

2. Session 1. What do we need for value based marketing

   H.R. Cross and J.W. Savell

3. Session 2. The future role of molecular genetics in the control of meat production and meat quality

   P. Sellier

4. Session 3. Preslaughter handling, stunning and slaughter

   N.G. Gregory

5. Session 4. Consumer attitudes to meat eating

   N.J. Richardson, H.J.H. MacFie and R. Shepherd

6. Session 4. Sensory properties and preferences

   E. Risvik

7. Session 5. The flexibility of the collagen compartment of muscle

   R.J. Mc Cormick

8. Session 5. Muscle proteinases and meat aging

   M. Koohmaraie

9. session 5. Optimisation of tenderisation, ageing and tenderness

   E. Dransfield

10. Session 6. Impact of animal husbandry and slaughter technologies on microbial contamination of meat : monitoring and control

    J.H.J. Huis In ´t Veld, R.W.A.W. Mulder and J.M.A. Snijders

11. Session 7. Starters in the processing of fermented meat products

    W.P. Hammes and H.J. Knauf

12. session 8. Oxidation processes in meat and meat products : quality implications

    J. Kanner, S. Harel and R. Granit

13. Session 9. Objective measurements of carcass and meat quality

    H.R. Cross and K.E. Belk

14. Session 9. Mechanical properties of meat

    J. Lepetit and J. Culioli

15. Session 9. Elastography of beef muscle

    J. Ophir, R.K. Miller, H. Ponnekanti, I. Cespedes and A.D. Whittaker

16. session 9. Physical measurement of meat quality : optical measurements, pros and cons

    H.J. Swatland

17. Session 10. Meat lipids and human nutrition and health

    M. Astier Dumas

18. Session 10. Low-fat meat products – Technological problems with processing

    J.T. Keeton

19. Session 11. Advanced technologies in the meat industry

    G.R. Longdell

1. HOW RESEARCH CAN ASSUME SURVIVAL IN A CONSUMER DRIVEN INDUSTRY?

1. Consumers demands: Major problems facing industry in consumer driven society

   G. Harrington

2. What do we need for value based marketing

   H.R. Cross and J.W. Savell

2. GROWTH AND MEAT QUALITY

1. Quantity and fatty acid composition of various fat depots in castrated and non castrated hoggets fed clenbuterol

   V. Banskalieva, A. Angelov, Z. Shindarska and P. Marinova

2. Evaluation of carcass dissectioning and chemical properties of meat of turkey breed in Turkey

   A. Bulgay, S.O. Tömek and M. Serdaroglu

3. Influence of growth intensity and carcass weight on carcass and meat characteristics of brown bulls

   S. Cepin, D. Cepon and D. Skorjanc

4. Effects of restricted growing diet and/or a fat supplemented fattening diet on fatty acid composition in carcasses of bulls

   A. Clinquart, C. van Eenaeme, L. Istasse, P. Baldwin, J.L. Hornick and J.M. Bienfait

5. Rabbit meat fatty acids as affected by diet fat

   A. Cobos, M.I. Cambero, J.A. Ordonez and L. Hoz

6. The influence of the genotype of sire and physiological type on carcass composition

   J.F. de Bruyn, R.T. Naudé, J.H. Hofmeyr, H.H. Meissner and C.Z. Roux

7. Historical study of some organs in organism of lambs fed clenbuterol

   L. Ditcheva

8. Pork production efficiency of crossbres and indogenous indian pig

   C.B. Dubey

9. Composition data of pork from a new genotype bred naturally as compared to the pork from large scale farming

   E. Dworschák, A. Lugasi, É Barna, A. Gergely, M. Tekes, Ö. Gaál, L. Randóti, L. Juhász, J. Kaltenecker and G. Bíró

10. Meat quality traits effected by the use of porcine somatotropin (pST)

    K. Ender, K. Nuernberg, Ch. Rehfeldt

11. Intramusclular fat content and lipid in muscle fibers of pigs fed high and low protein diet and relation to meat quality

    B. Essen-Gustavsson, A. Karlsson, K. Lundstöm and A.C. Enfält

12. Meat quality of zebu cross breeds : sensory and mechanical evaluation

    M.M. Gallinger, M. Marcelia, P.T. Garcia, J. Lasta, M. Zanelli and B. Gonzalez

13. Carcass fat and intramuscular fat distribution in pigs

    P.T. Garcia and J.J. Casal

14. Lipids in longissimus muscles from grass or grain fed steers

    P.T. Garcia and J.J. Casal

15. Intramuscular vs dissected body fat in grass fed steers

    P.T. Garcia and J.J. Casal

16. Compensatory growth and zeranol implants : effect on steer body fats

    P.T. Garcia and J.J. Casal

17. Lipids in argentine beef cuts

    P.T. Garcia and A. Castro Almeyra

18. Effects of clenbuterol and salbutamol on carcass and meat quality of veal calves

    G.L. Garssen, A.H. Hoving-Bolink and J.C. Verplanke

19. Serum myoblast proliferation and gene expression on double muscled and normal cattle

    D.E. Gerrard, A.L. Grant and M.D. Judge

20. Effects of breed, halothane-genotype and sex on the lipid composition of two skeletal muscles and adipose tissue in swine

    S. Hartmann, W. Otten, M. Kratzmair, A. Berrer and H.M. Eichinger

21. Carcass and meat quality of F2-crosses between European wild pig and domestic pig

    K. Lundstöm, J. Hakansson, I. Hansson, M. Johansson, L. Andersson and K. Andersson

22. Effect of dietary energy level on free fatty acid composition in bovine Longissimus dorsi muscle

    C.A. Margaria and P.T. Garcia

23. Deposition and composition of muscular tissue in lambs under different feeding level and clenbuterol participation

    P. Marinova, Z. Shindarska and V. Banskalieva

24. Effect of pregnancy and calving on muscle characteristics in cattle

    D. Micol, Ph. Berge, D. Dozias, J. lepetit, G. Lienard, B. Picard, M. Renerre, J. Robelin, C. Touraille and Y. Geay

25. Carcass and meat quality of fallow deer

    J. Mojto, V. Kartusek, O. Palanska and R. Lahucky

26. Cull cow physiological maturity and its effect on carcass and meat quality

    L. Muller, Z. Perobelli, G.L. Feijo and C. Grassi

27. Effect of management system in histological characteristics of two lamb muscles

    F. Nicastro and W.G. Moody

28. Pig meat quality in crossbreed experiments in the mediterranean area

    M.A. Oliver, M. Gispert, P. Gou, A. Blasco and A. Diestre

29. Effects of enzyme feed additives on pig production for environmental protection in livestock industry

    T. Oshida, R. Sakata, T. Inomata, T. Fukuyasu, K. Kohzaki and K. Kuwano

30. Effects of a magnesium fumarate supplementation on meat quality in pigs

    W. Otten, A. Berrer, S. Hartmann, T. Bergerhoff and H.M. Eichinger

31. Histochemical properties of four bovine muscles as influenced by compensatory gain and growth impetus

    C.A. Payne, M.C. Hunt, K.E. Warren, J.M. Hayden, J.E. Williams and H.B. Hedrick

32. Effect of postnatal feeding regime and castrationon muscle fiber types in cattle

    B. Picard, C. Barboiron, Rd. Jailler, Rt. Jailler, C. Damergi, J. Robelin and Y. Geay

33. Effects pf pST administration to pregnant sows on developmental stage and Semitendinosus muscle cellularity of the newborn piglets

    Ch. Rehfeldt, R. Fiedler, R. Weikard, K. Spitschak and K. Ender

34. Isoenzyme pattern of pyruvate-kinase from PSE-pork and meat of normal characteristics

    F. Schwägele, C. Haschake, G. Krauss, K.O. Honikel

35. Changes in both quality and composition of meat in castrated and non castrated hoggets fed clenbuterol

    Z. Shindarska, V. Banskalieva, P. Marinova and T. Dardjonov

36. Characteristics of muscle fibers in bulls regarding growth intensity and fat rate in carcasses

    D. Skorjanc, M. Cepon and M. Erjavec

37. Lipid composition of carcass tissue from transgenic pigs

    M.B. Solomon, V.G. Pursel and E.W. Paroczay

38. Sources and quality of beef produced in Esthonia

    A. Suurmaa and V. Kangro

39. Influence of nutrition on meat quality in double-muscled bulls

    T. van Vooren, J. van Hoof, D. Vereecke, L. Istasse, I. Dufrasne and A. Deswysen

40. The effect of breed on the colour of the muscle Longissimus dorsi in cattle

    C. Winkel

41. Investigations on the structure of abdominal muscles in pig

    B. Brendel and H. Pfeiffer

3. PRESLAUGHTER AND SLAUGHTER

1. New lairage system for slaughter pigs – Effect on behaviour and quality characteristics

   P. Barton-Gade, L. Blaabjerg and L. Christensen

2. Effect of time between bleeding and the entry of carcasses in chilling chamber and chilling rates on pork quality

   M.C. Bressan, P.O. Vargas Culau, J.M. Rubensan Ourique and S. Nicolaiewsky

3. Influence of previous experience and pre-slaughter behaviour on pig meat quality

   G.A. Eldridge, R.D. Warner, C.I. Ball and E. Nanthan

4. PSE in pork : The relationship between genotype as determined by the restriction endonuclease assay, and the environment

   A. Fortin, S.A. Pommier and A. Houde

5. Reduction of DFD carcass percentage by supply of sorbitol before slaughtering

   B. Fostier

6. Double rail restrainer system for holding large beef cattle during stunning

   T. Grandin

7. Cardiovascular function in stress sensitive pigs

   N.G. Gregory, L.J. Wilkins and C.A. Jones

8. The influence of cholinechloride on resistance of animals and on some physico-chemical processes in muscle tissue

   T.L. Hald, L. Ramsgaard Jensen

9. pH variations and carcass bruising in beef carcasses from two slaughter houses

   V.I. Ivashov, Yu V. Tatulov, L.L. Bortkevitch, A.S. Parlakyan, N.G. Belenjky, S.I. Khvylya, R.A. Khromova

10. The study of microstructure of slaughter animals meat under conditions of ecological disbalance

    S.I. Khvylya, A.A. Belousov, T.G. Kuznetsova and V.V. Avilov

11. Stress sensitivity and meat quality evaluation by biopsy method

    L. Kovac, R. Lahucky and J. Mlynek

12. Time from last feed to slaughter in relation to skatole level of entire male pigs

    H. Maribo

13. The effect of mixing, fasting and genotype on carcass shrinkage and pork quality

    A.C. Murray and S.D.M. Jones

14. Relationship between genotypes for malignant hyperthermia determined by the restriction endonuclease assay and pork meat quality

    S.A. Pommier and A. Houde

15. The influence of some antistressors to technological characteristics of pork

    M. Rei and V. Kirikall

16. The effects of pelvic suspension and limb-weighting on the sensory and processing properties of various porcine muscles

    F.J.M. Smulders, R.L.J.M. van Laak, S.C. Metrusy and L.T.T. Jennissen

4. ASSESSMENT OF CONSUMER PREFERENCES

1. Sensory evaluation of meat in young bulls fed with different diets

   P. Alberti, C. Sanudo, P. Santolaria and C. Touraille

2. Yield and market quality in pigs in relation to sex, slaughter weight and meat content

   M. Andersson

3. Effect of pH and genetics on texture characteristics of dry cured ham

   J. Arnau, L. Guerrero, E. Maneja and P. Gou

4. The usefulness of some chemical and physical analyses to predict the sensorial quality of beef meat

   M.T. Barge, G. Destefanis and A. Brugiapaglia

5. Variation in pork quality : a 1991 U.S.A. Survey

   R.G. Cassens, R.G. Kauffman, A. Sherer and D.L. Meeker

6. Sensory evaluation of spanish ham with different salting periods

   F. Leon Crespo, H. Galan Soldevilla, N. Ciudad Gonzalez, A. Peralta Fernandez, B. Balderas Zubeldia, L. Marquez Prieto and A. Molina Alcala

7. Influence of intramuscular fat content on the eating quality of pork

   A. Goransson, G. von Seth and E. Tornberg

8. Study of the effect of three protein sources to provide satiety in humans

   J. Hamilton, D. Oberleas and M. Harden

9. Beef quality and factors influencing it

   V.I. Ivashov, Y.V. Tatulov, T.M. Mittelstein and O.A. Lyapin

10. Influence of halothane sensitivity and of meat quality on yield and quality of cooked ham

    S. de Smet, I. Vervaeke, D. Demeyer, A. Verplaetse, H. Pauwels, W. Eeckhout, S. de Bie and J. van Hoof

11. The competition among different types of meat consumed is still and especially a quastion of price

    P. Mainsant, G. De Fontguyon

12. Cutting ratio and nutrient analysis of goose carcass

    Q, Nan, W, Li and X. Pu

13. Common salt replacement by modified potassium chloride in Italian salami and Mortadella sausages : Influence on composition and sensory properties

    F. Palmia and C. Negrini

14. Sensory profile and acceptability scores of different restructured steaks

    S. Rousset, I. Wakeling, J.F. Martin, H. Macfie and C. Touraille

15. Sensory meat characteristics from light lambs carcass

    C. Sanudo, P. Santolaria, I. Sierra, M.J. Alcalde and C. Touraille

16. Progress in the strategy of discrimination of meat producing animals treated with growth promoters

    M.L. Scippo, G. Degand, P. Gaspar, G. Vanvyncht and G. Maghuin-Rogister

17. Indigenous meat products of India

    N. Sharma

18. Sensory quality of pickle injected, vacuum packed and cooked DFD and normal beef

    M. Skvarca and B. Zlender

19. Assessment of backbacon quality

    J. Soholm Peterson, O.K. Pedersen, M. Andersson

20. Pork liver : the forgotten variety meat in the U.S.

    S. Specht-Overholt and J. Romans

21. Consumer evaluation of meat quality criteria

    C. Touraille

22. Assessment of Egyptian beef and buffalo nutritive meat quality

    M.K.E. Youssef, M.R.A. Rashwan and S.I. El-Syiad

23. The effect of salt composition on taste development in prosciutto

    H. Kohata, M. Numata, M. Kawaguchi, T. Nakamura and N. Arakawa

5. MUSCLE BIOLOGY, POST MORTEM CHANGES AND MEAT QUALITY; AN INERGATED APPROACH OF THE MEAT TENDERNESS PROBLEM

1. Activity of sarcoplasmic reticulum of fast and slow rabbit skeletal muscles

   E.J. Abdul Wahab and Y. Briand

2. Abnormal calcium regulation in cultured cells from normal and halothane susceptible pigs

   F. Archer, R. Labas, E. Rock and X. Vignon

3. Kinetics of cathepsins from different porcine muscles

   G. Artigas, M. Gil and C. Sarraga

4. Rate of glycolysis, chilling rate and beef quality; an inventory of potential consequences

   V.M.H. Barnier, G.H. Geesink, F.J.M. Smulders and J.G. van Logtestijn

5. The slaughtering age affect on the physico-chemical properties of broiler chickens intramuscular collagen

   A. Bastiaens, C. Deroanne, A. Delvaux and G. Carletti

6. Purification and characterisation of intermediate Mr inhibitor of cysteine proteinase in bovine skeletal muscle

   M. Berri, M. Zabari, P. Rouchon, T. Sayd, J. Siboulet and A. Ouali

7. Effect of brine injection on energy catabolism : P-31 NMR studies on Biceps brachii rabbit muscle

   G. Bielicki, J.P. Donnat, L. Foucat, S. Benderbous and J.P. Renou

8. Differences in the process of heat denaturation of intramuscular connective tissue collagen of meat of different quality groups – NOR, PSE and DFD

   M.A. Borisova and R.A. Khromova

9. Electrophoretic and immunological assessment of degradation of large muscle proteins of lamb by effect of calpains I and II and postmortem aging

   P. Cena, I. Jaime, J.A. Beltran and P. Roncales

10. Studies on 2,3-Diphosphoglycerate, pyruvate kinase and mitochondrial ATPase activities in PSS pig

    M.T. Chen, C.P. Lee and D.C. Liu

11. Differential scanning calorimetric studies on thermal properties of muscle proteins in normal and PSE pork

    M.T. Chen, C.P. Lee and D.C. Liu

12. Observation of abnormal mitochondria in white muscle fibres of RN- carrier pigs

    M. Estrade, X. Vignon, C. Bazin and G. Monin

13. Relationships between lactate and glycogen contents and pH values in post mortem longissimus muscle of the pig

    X. Fernandez and R. Gueblez

14. The relative effects of animal production and carcass processing factors on beef tenderness

    A.V. Fisher, G.R. Nute, G.A.J. Fursey and A. Cuthbertson

15. Tenderization, calpain/calpastatin activities and osmolality of 6 different beef muscles

    G.H. Geesink, A. Ouali, C. Tassy and F.J.M. Smulders

16. Relationships between ultimate pH and meat quality in veal

    F. Guignot, C. Touraille, M. Renerre and G. Monin

17. Changes in myofibrillar cytoskeletal proteins of bovine longissimus muscles differing in tenderness

    E.J. Huff, F.C. Parrish Jr and R.M. Robson

18. Muscle glycogen depletion pattern in longissimus dorsi muscle of pigs fed high and low protein diet

    A. Karlsson, B. Essen-Gustavsson and K. Lundström

19. Duration of high temperature pre rigor periods : effect on ageing

    A. Kerkeb and J. Lepetit

20. Lateral crosslinks, polymeric collagen and meat texture

    L.B. Kurth, R. Kuypers, D.J. Horgan and W.R. Shorthose

21. Effect of castration on some musclular characteristics in calves and buffalo calves

    P. Marinova, Y. Gorinov, M. Renerre and A. Lacourt

22. Effects on the RN- gene on some traits of muscle and liver in pigs

    G. Monin, C. Brard, P. Vernin and J. Naveau

23. Effects of application of papain on the muscle protein of livestock and poultry

    Q.X. Nan, H.Q. Liang, X.R. Wu, F.Z. Ren and X.M. Li

24. The interrelationship between myofibril fragmentation and tenderness for beef meat

    U. Olsson and E. Tornberg

25. Lactic acid treatment of pre rigor beef and distribution of cathepsin B+L activity

    H. Ostal, L.M. Larsen and A.J. Moller

26. Isolation and characterization of proteasomes (prosomes) from rabbit muscles

    M.N. Pouch, G. Boissonnet, Y. Briand and H.P. Schmid

27. Ultrasonication of lamb skeletal muscle fibres enhances post mortem proteolysis

    P. Roncales, P. Cena, J.A. Beltran and I. Jaime

28. Purification of high molecular weight proteinase inhibitors from bovine skeletal muscle

    P. Rouchon, M. Zabari, M. Berri, T. Sayd, J. Siboulet and A. Ouali

29. The study of the dynamics of broiler meat ageing

    L.A. Sokolova, B.V. Kulishev, I.T. Tochilova, S.I. Khvylya, V.V. Avilov and T.V. Kuznetsova

30. Pressure effects on the texture, ultrastructure and myofibrillar protein of beef skeletal muscle

    A. Suzuki, M. Watanabe, Y. Ikeuchi and M. Saito

31. Post mortem changes in skeletal muscle connectin

    R. Tanabe, H. Nakai and K. Takahashi

32. The effect of low voltage and high voltage electrical stimulation on pork quality

    A.A. Taylor and L. Martoccia

33. The effect of chilling, electrical stimulation and conditioning on pork eatling quality

    A.A. Taylor, G.R. Nute and C.C. Warkup

34. Improving pork quality by electrical stimulation or hip suspension of carcasses

    A.A. Taylor, A.M. Perry and C.C. Warkup

35. Effects of in situ injection of exogenous protease effectors in beef meat

    l. Uytterhaegen, E. Claeys and D. Demeyer

36. Significance of consistency of porcine semimembranosus muscle in processing properties

    M. Vada Kovacs

37. Effect of a variation of pre rigor temperature on meat ageing

    P. Vernaz and J. Lepetit

38. The effects of collagen characteristics on sensory assessment and shear values of cooked sheep semimembranosus muscles

    O.A. Young, T.J. Braggins and G.J. Barker

6. MICROBIOLOGY AND HYGIENE

1. Effect of irradiation and packaging on the survival of Campylobacter jejuni in chilled poultry meat

   T. Atanassova

2. Microbiological characteristics of pig carcasses in Itallian slaughterhouses

   S. Barbuti, E. Manganelli, M. Ghisi and M. Campanini

3. A specific hazard analysis critical control point plan for the quality assurance of portuguese pork chorizo as warrant to an african swine fever virus-free condition

   A.S. Barreto, M.F. Ferreira, J.S. Ouakinin and A.M.R. Ribeiro

4. An assay for detection of activity of plasmid encoded bacteriocin in fermented food

   S.E. Birkeland, T. Aukrust and H. Blom

5. Effect of starter cultures on the degradation of organochlorine pesticides

   K. Boschkova and G. Marudov

6. Control of Listeria monocytogenes in meat products by a strain of Lactobacillus plantarum

   M. Campanini, I. Petrazzoni, S. Barbuti and P. Baldini

7. Sampling plants to monitor microbial quality of commercial beef carcasses

   P. Cartier

8. Yersinia enterocolitica 0:3 and Salmonella SSP. on fresh pork collar

   H. Christensen, R. Sorensen and H. Luthje

9. Antimicribial activity of lactic acid bacteria from meat origin against selected indicator mocroorganisms

   L.M. Cintas, W.L. Moreira, J.M. Rodriguez, O.J. Sorbino, M.F. Fernandez, B. Sanz and P.E. Hernandez

10. Detection of spoilage bacteria during beef processing – A comparison of the conductance, viable count and contamination index techniques

    P. Gustavsson and E. Borch

11. Low molecular weight proteins from psychrotroph Pseudomonas are overexpressed at low temperature

    M. Hebraud, E. Dubois, P. Garry and J. Labadie

12. Evaluation of spoilage microorganisms on pork carcasses during slaughter and fabrication in three US pork packing plants

    D.G. Homann, C.L. Knipe, E.A. Murano and R.E. Rust

13. Study of traditional portuguese blood sausages “Moura”

    A. Ines, L. Patarata and C. Martins

14. Influence of competitive flora and storage conditions on growth of Listeria monocytogenes

    M.K.B. Kemner, H.J. Seidel Nielsen

15. Total screening, in vitro, of inhibitory and stimulatory effects of natrium chloride, natrium nitrite and tripoliphosphate on pathogenic and saprophytic meat microflora

    P. Kitzman

16. Purification and characterization of a secreted collagenase from the phytopathogenic bacterium Clavibacter michiganese subsp michiganense

    J. Labadie and M. Hebraud

17. Aflatoxin production in a meat mix model system in the presence of Pediococcus and Lactobacillus : levels of glucose necessary to induce production

    R.H. Luchese, J.F.P. Martins and W.F. Harrigan

18. Microbial lipolysis in beef adipose tissue under refrigeration

    M.O. Masana and J.A. Lasta

19. Effect of time length of frozen storage and vacuum packaging on survival of Vibrio vulnificus

    E.M. Maurer and A.B. Childers

20. Chlorine and organic acids in the conservation of refrigerated carcasse

    R.V. Mello and N.N. Terra

21. Comparison of organic acids for Clostridium botulinum control in an uncured turkey product

    A.J. Miller, J.E. Call and R.C. Whiting

22. Chilling and transport of pork

    P.C. Moerman

23. Identification of some lactic acid bacteria from CO2 packed maet by 23S rRNA targeted oligo nucleotide probes

    H. Nissen and R. Dainty

24. Pseudomonas growth as influenced by autoclaving of sterile beef extract

    H.W. Ockerman and J.G. Kim

25. Influence of previous bacterial growth on the biochemical and microbiological properties of beef extract medium

    H.W. Ockerman and J.G. Kim

26. Lactic acid and nicin effect on beef spoilage bacteria attachment

    H.W. Ockerman, H.R. Rodriguez and N.A. Pensel

27. Attachment of spoilage bacteria to beef muscle tissue

    H.W. Ockerman, H.R. Rodriguez and N.A. Pensel

28. Effects of the addition of acetylated monoglyceride on the microflora, weight losses and colour bloom of vacuum packaged beef

    R.B. Passos de Oliveira and P.R. Massaguer

29. Heat resistance of two streptococci isolated from the core of cooked meat products made of coarsely ground pork

    E. Petäjä

30. Bacterial adhesion to cooked sausages: development of model experimantal system

    J.P.G. Piette and J.Y. Postec

31. Antibacterial effectiveness of a pediocin AcH-Based biopreservative against spoilage and pathogenic bacteris from vacuum packaged refrigerated meat

    B. Ray and R.A. Field

32. Beef slaughter hygiene monitored by carcass bacterial condition

    H.R. Rodriguez and J.A. Lasta

33. Combined process to inhibit Clostridium botulinum toxin production in a beef product stored at room temperature

    H.R. Rodriguez, J.A. Lasta, C.A. Margaria, M.M. Gallinger and C. Artuso

34. The effect of using sorbic acid on the self life of chilling turkey meat

    M. Serdaroglu, S.O. Tomek and A. Bulgay

35. Hygiene quality of frozen beef inported in Senegal

    M.G. Seydi, A.L. Kone and A.N. Ba

36. Hurdle technology applied to the production of canned poultry liver paté

    E.T.F. Silveira, D.C.P. Jardim, N.F.A. Silveira, M.K. Barbieri, H.K. Arima and I. Shirose

37. Microbiological stability of vacuum packed poultry liver paté

    N.F.A. Silverira, E.T.F. Silveira, M.K. Barbieri, I. Shirose, V.C.A. Junqueira and M.T.E.L. Calvao

38. Thermal destruction of Listeria monocytogenes in meat products

    J.N. Sofos, G.R. Schmidt, N. Boonmasiri and L. Yen

39. Microbial behavior of fresh sausages containing sheeps or goat meat

    J. Zapata, V. Matos, F. Teles, Z. Guedes and M. Vasconcelos

40. The effect of pH-value of meat on the keepability of cooked meat products made from coarsely ground pork

    E. Petäjä, E. Puolanne and K. Korteniemi

7. FERMENTED PRODUCTS

1. Changes in the mycoflora during ripening of naturally mould-fermented sausages

   S.J. Andersen

2. Influence of starter cultures of the volatile content and aroma of dry sausages

   J.L. Berdague, C. Montel, R. Talon and P. Monteil

3. Effect of meat species on proteolysis during dry sausage fermentation

   D. Demeyer, E. Claeys, S. Ötles, L. Caron and A. Verplaeste

4. Effect of the addition of the Aspartyl proteinase from Aspergillus oryzae on dry fermented sausage proteolysis during ripening

   O. Diaz, M. Fernandez, G. D. Garcia de Fernando, L. de la Hoz and J.A. Ordonez

5. The influence of nitrite on the formation of biogenic amines in dry sausages

   S. Eerola, R. Maijala and P. Hill

6. Effects of three bacteria isolated from danish curing brines in a sterile meat model system

   L.L. Hinrichsen and H.A. Andersen

7. Biochemical characterization of Lactobacilli from dry fermented sausages

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

8. Effect of starch addition in the quality of fermented sausages

   V.H. Kuri, E.A. Ponce, I.L. Guerrero and F.E. Gallardo

9. Predictive microbiology : targeted control of fermentation processes

   A. Landvogt and B. Landvogt

10. Bacteriophages in fermented meat products

    B. Marchesini, W. Gaier and R. Moreton

11. Meat based model system for fermentation studies

    J.F.P. Martins and W.F. Harrigan

12. Peptidases activities of starter cultures

    M.C. Montel, R. Talon, M. Cantoneet and J. Cayrol

13. Fermentation of dry sausages – The effect of added proteinase and lipase from Lactobacilli

    H. Naes, B.O. Pedersen, A.L. Holck, L. Axelsson, V. Holten and H. Blom

14. Formation of histamine in vacuum packed fermented sausages

    P. Pipek, F. Bauer and G. Seiwald

15. Study of a “Uzice Bacon – Traditional fermented meat product : processing and characteristics

    R. Radovanovic, D. Cavoski, P. Bojovic, M. Repunovic, D. Velickovic and G. Carapic

16. Processing of fermented sausage using starter cultures

    N. Sharma and R. Mukhopadhyay

17. Ochratoxin a production in dry sausage by Penicillium verrucosum var. cyclopium strains

    M. Skrinjar and T. Hovart-Skenderovic

18. Identification of volatiles from Italian dried salami

    L. Stahnke and P. Zeuthen

19. Biochemical characteristics of dry sausages in relation with starter cultures

    R. Talon, M.C. Montel, J.L. Berdague and M. Cantonnet

20. Lipolytic activity of Micrococcaceae

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

21. Comparison of the rates of pH reduction and lactic acid accumulation during glucose fermentation in beef sausage

    M.J. Tsou, W.C. Bridges Jr, R.L. Dick and J.C. Acton

22. Endogenous and bacterial proteolysis in dry sausage fermentation

    A. Verplaetse, D. Demeyer, S. Gerard and E. Buys

8. THE BIOCHEMISTRY OF MEAT AND MEAT PRODUCTS SHELF LIFE

1. Non enzymic catalysis of microsomal lipid peroxidation by activated-MetMb. Detection of myoglobin-derived radicals by optical and ESR spectroscopy

   M. Anton, Ph. Gatellier and M. Renerre

2. The effect of dietary alphatocopherol and sunflower oil on the oxidation stability of chicken tissues

   S. Brandon, P.A. Morrissey and D.J. Buckley

3. Evolution of intramuscular lipids during processing of dry cured ham

   S. Buscailhon, G. Gandemer and G. Monin

4. Spanish dry cured ham: physical and physicochemical study

   A.D. Campo-Fernandez, J.A. Perez-Alvarez, M.E. Sayas-Barbera and V. Aranda-Catala

5. Effects of some additives on mutagen formation during frying of ground beef

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

6. Colour study of Spanish “salchichon” during fermentation and ripening

   M.A. Gago-Gago. J.A. Perez-Alvarez, M.E. Sayas-Barbera, M.J. Pagan-Moreno, A. Rodriguez-Lopez, A. Ballester, V. Aranda-Catala

7. Heme pigments evolution during ripening of dry cured iberian ham

   C. Garcia, J.J. Cordoba, M.A. Asensio, E. Bermudez, T. Antequera and J. Ventanas

8. Factors affecting protein and lipid extractibility in meat products

   C. Garcia, J.J. Cordoba, M.A. Asensio, L. Martin, A. Fallola and T. Antequera

9. Oxygenation of rare and medium roasted normal and DFD beef

   L. Gasperlin, B. Zlender and F. Bucar

10. Relationships between lipid oxidation, antioxidant enzyme activities and colour stability in raw meat during storage

    Ph. Gatellier, M. Anton, F. Chraiti and M. Renerre

11. How tho prepare lisosomes to study oxidation of muscle phospholipids?

    C. Genot, M. Metro, A. Viau, A. Meynier and G. Gandemer

12. Conservation of meat samples for physical analysis

    S. Gigli, F. Napolitano, A. Carretta, S. Fallia, M. Fioretti and D. Cennamo

13. Effects of spices on color stability of chinese-style sausage

    Shiu-Lan Guo, Deng-Cheng Liu and Ming-Tsao Chen

14. Influence of blood plasma acidification on heame pigment nitrosation and cured colour development in plasma gel/livex/

    A. Jarmoluk, Z. Duda, A. Majewska-Kawinska

15. Causes and solutions of iridescence in precooked meat

    D. Kropf, H. Wang, M. Hunt and C. Kastner

16. Effect of dietary vitamin E on lipid and color stability of frozen beef from Holstein

    M.C. Lanari, R.G. Cassens, D.M. Schaffer and K.K. Scheller

17. Stabilization of broiler lipids (including cholesterol) through dietary supplementation with spice extracts

    C.J. Lopez-Bote, E. Gomaa, J.I. Gray and C.J. Flegal

18. Iberian pig dry ham volatile compounds from different ham depths

    M.O. Lopez, L. de la Hoz, M.I. Cambero, G. Reglero and J.A. Ordonez

19. Spices as antioxidants in cooked, minced pork meat

    H.L. Madsen, L.H. Skibsted and G. Bertelsen

20. The effect of lipid of the Malliard reaction between methionine and ribose: a model system to investigate the formation of meat flavour

    A. Meynier and D.S. Mottram

21. Improvement of pigment and lipid stability in beef with vitamin C mix, spread and dip treatments

    M. Mitsumoto, R.G. Cassens, D.M. Schaeffer, R.N. Arnold and C. Faustman

22. Influence of dietary vitamin E (alpha-tocopherol) on the colour stability of pork chops

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

23. Fat, nitrite and the flavour of cured cooked ham

    M. Mouloud, J.P. Dumont and R. Goutefongea

24. Natural antioxidants in a cooked, minced meat product

    H.J.S. Nielsen, A.L. Hansen and H.V. Lundvigsen

25. Influence of sequence of treatments on oxidation of pork muscle tissue

    H.W. Ockerman, N.A. Pensel and H.R. Rodriguez

26. Phospholipids and cholesterol in two skeletal muscles and erythrocytes of three different maligant hyperthermia genotypes of swine

    W. Otten, J. Benedikt, S. Hartmann, K. Soellner and H.M. Eichinger

27. Chorizo : colour parameters evolution during ripening

    M.J. Pagan-Moreno, J.A. Perez-Alvarez, M.E. Sayas-Barbera, M.A. Gago-Gago, A. Rodriguez-Lopez, A. Ballester, V. Aranda-Catala

28. Effects of different antioxidants on formation of meat mutagens during frying of ground beef

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

29. A modified thiobarbituric acid-C18 (TBA-C18) method for measuring lipid peroxidation in meat

    S. Raharjo, J.N. Sofos and G.R. Schmidt

30. Composition of the volatiles of cooked pork, beef and chicken and of “cured meat”

    N. Ramarathnam, L.J. Rubin and L.L. Diosady

31. Sulphide evolution from cooking mutton and beef

    D.H. Reid, O.A. Young and T.J. Braggins

32. Colour and colour stability of dry-cured ham

    A. Rodriguez-Lopez, J.A. Perez-Alvarez, M.E. Sayas-Barbera, M.J. Pagan-Moreno, M.A. Gago-Gago, and V. Aranda-Catala

33. Effects of freezing temperature of physicochemical and processing quality of pork

    R. Sakata, T. Oshida and Y. Nagata

34. Effect of vitamin E supplementation dietary on colour stability and lipid oxidation in turkey meat

    V. Sante, M. Renerre and A. Lacourt

35. The effect of cryoprotectants during frozen storage on gelling properties of myofibrillar protein isolates

    F.J.G. Schreurs, T.G. Uijttenboogaart, T.L. Trziszka and H.G.M. Reimert

36. Antioxidant activity of green and black tea in meat model systems

    F. Shahidi, P.J. Ke, X. Zhao, Z. Yang and P.K.J.P.D. Wanasundara

37. Storage of carcasses, cuts and consumer portions of lamb in atmospheres of carbon dioxide

    B.J. Shay, A.F. Egan and B.A. Bill

38. Investigations on the processing of both frozen and chilled porks

    Tian Ai Jia

39. Lipase, esterase and aminopeptidase activities in raw pork adipose tissue

    F. Toldra, M.-J. Motilva, M.-C. Aristoy and J. Flores

9. OBJECTIVE MEASUREMENTS OF CARCASSES AND MEAT QUALITY TRAITS

1. Ultrasonic measurement of meat heterogeneity due to connective tissue

   S. Abouelkaram, P. Laugier, M. Fink and J. Culiolo

2. Evaluation of urea dilution for estimating carcass composition of fat tailed Awassi sheep

   A. Alraheem, N. Rashid, D. Aziz, J. Alkass and K. Aboud

3. A novel, noninvasive method of fat measurement

   C.M. Bartle and B.B. Chrystall

4. Comparison of various instruments for on line assessment of the colour of veal carcasses

   F. Becherel, G. Eikelenboom, M. Renerre and J.R. Andersen

5. Predictability of sensoric properties in beef physiochemical measurements

   G.A. Beck, R. Duerr and H:M: Eichinger

6. Comparison and application of quality criteria for the PSE of pork

   J. Budig and I. Ingr

7. How to normalize the methods for grading pig carcasses in the community?

   G. Daumas and T. Dhorne

8. Use of different methods to assess veal colour and pigment content

   G. Eikelenboom, W. Zhang, A.H. Hoving-Bolink, G.J. Garssena and P. Sterrenburg

9. Estimation of beef carcass composition using velocity of sound and electromagnetic scanning

   D.M. Ferguson, G.W. Johnson, I.J. Eustace, P. Cabassi, R.J. Chandler, R.J.W. Lake and R. Bradbury

10. Rapid simultaneous determination of fat, moisture, protein and colour in beef by a NIT-analysis

    P. Freudenreich

11. Characteristics and composition of lean and fat in pork carcasses

    M.D. Garrido, E. Maria Dolores, M.B. Lopez, A. Munoz and J. Laencina

12. Detection PSE meat and influence of heam pigment concentration

    M.D. Garrido, J. Pedauye, S. Bañon, A.D. Perez and J. Laencina

13. Alternative methods for assessment of boar taint

    J. Hansen-Moller and J. Rud Andersen

14. The contribution of eye muscle area to the objective measurement of carcase muscle

    E.R. Johnson, D.G. Taylor and R. Priyanto

15. A commercial evaluation of video image analysis in the grading of beef carcasses

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

16. Some properties of abnormal porcine muscles (PFE, PFD) differed from PSE and DFD

    H. Kanda and T. Kanechika

17. Monitoring rigor onset in rabbit muscles by low deformation measurements

    J. Lepetit

18. Application of electromagnetic scanning for prediction of beef carcass composition

    R.S. Lin, J.C. Forrest, M.D. Judge, R.P. Lemenager and A.L. Grant

19. Future classification systems – requirement specification from a management perspective

    G. Lorenz

20. Quality of beef produced in Estonia

    V. Luts, V. Kangro and H. Koppel

21. Introduction of a new method for predicting fat content in lamb carcasses

    G. Malmfors

22. Test conditions for measuring water holding capacity of beef products

    G.S. Mittal, M. Zhang and S. Barbut

23. Development of a technique for measuring tenderness in meat using a “Tensipresser”

    H. Nakai, R. Tanabe, S. Ando, T. Ikeda and M. Nishizawa

24. The study of lipid structures condition in the fat tissue of meat raw material using methods of fluorescence and of differential scanning calorimetry

    E.F. Oreshkin, S.V. Timchenko and V.L. Shnyrov

25. The sensory, structure and fracture properties of heated sausage batters

    K. Persson and E. Tornberg

26. A new technique for measuring meat texture and tenderness

    D.M. Phillips

27. Prediction of live and carcass composition of young charolais bulls using ultrasonic scanning, velocity of ultrasound and adipose cell size

    G. Renand, B. Fostier, S.J. Page and A.V. Fisher

28. A trial to benefit factors affecting pigment quality

    M. Severini, M. Trevisani, A.R. Loschi and A. Vizzani

29. Applications of colormet in muscle food quality evaluation

    F. Shahidi and R.B. Pegg

30. Theoretical and practical aspects of phase express – Method of meat products quality control

    V. Svintsov and B. Ivanov

31. Alternative positions for measuring fat thickness on beef carcasses

    D.G. Taylor, E.R. Johnson and R. Priyanto

32. Evaluation of techniques for monitoring pork quality in Australian pork processing plants

    G.R. Trout

33. Analysis of volatile components from the backfat of pig and relations with androstenone content

    C. Viallon, J.L. Berdague, C. Denoyer, N. Tran, M. Bonneau and M. le Denmat

34. The effect of the angle of insertion of a reflectance probe on prediction of pork muscle quality

    R.D. Warner, G.A. Eldridge, C.I. Ball and E. Nanthan

10. MEAT PRODUCTS AND HUMAN NUTRITION AND HEALTH

1. Infrared spectrum of beef sausage and chicken patties manufactured with or without protease inhibitor

   M.A. Abd Allah, F.M. Abu Salem, N.F. Gamal and N.M. Abd Elmaguid

2. X-ray analysis of beef sausage and chicken patties manufactured with or without protease inhibitor

   M.A. Abd Allah, F.M. Abu Salem, N.F. Gamal and N.M. Abd Elmaguid

3. Histological structure of beef sausage and chicken patties manufactured with or without protease inhibitor

   F.M. Abu Salem, M.A. Abd Allah, N.F. Gamal, N.M. Abd Elmaguid

4. Possibilities of using wool by products in the manufacture of sausages products

   K. Amirkhanov, M. Smirnov, O. Akulova, E. Tuleuov and U. Ilyasov

5. Influence of using mechanically separated chicken meat from different parts and levels on the chemical, physical and sensory properties of bologna type product

   N.J. Beraquet, M.T.E.L. Galvao and R.M.Z. da Silva

6. Optimization of the use of foreign proteins in mortadella

   E. Bianchi, A. Cantoni and F. Lodi Rizzini

7. The determination of carboximethyl-cellulose as a micro ingredient in sausages such as wurstel

   E. Bianchi, E.M. Zambini and P. Masioli

8. Heat gelation of myosin: influence of purification, muscle type and ionic strength

   C. Boyer, A. Ouali and J. Culiolo

9. Thermal denaturation of albumin of bovine blood plasma

   T.V. Burova, N.D. Kozlova, V. Ya. Grinberg, A.D. Nekludov and V.B. Tolstoguzov

10. Functional and physical-chemical parameters of actomyosin from pork muscle of different characteristics

    J. Carballo, S. Cofrades, M. Careche, J. Jimenez Colmenero

11. Gelation properties and binding ability of bovine myofibrillar proteins

    F. Chraiti, M. de Lamballerie, A. Ouali and J. Culioli

12. Evaluation of bipyridylium herbicides residues in meat

    l. Cuerpo, A. Pizzi, O. Bruno, A. Romero, D.A. Damen and N.J. Latimori

13. Buffalo meat in frankfurter type sausages

    J.C.M. Della Torre, H.K. Arima, E.T.F. Silveira, E.A. Yamada, E.E.M. Mori and I. Shirose

14. Effects of prerigor beef and sodium tripoliphosphate on the characteristics of Frankfurter-type sausage

    J.C.M. Della Torre and P.E. de Felicio

15. Preparation from skins of steam pigs to put the production of sasauges

    St. Dragoev, K. Vassilev, St. Danchen, M. Milanova and St. Georgiev

16. New extruted combination products

    N.L. Faivishevsky, T.D. Lisina, S.I. Khvylya and T.G. Kuznetsova

17. Certain macro-kinetic approaches to the quantitative description of blood proteins hydrolysis of beef cattle

    V.I. Ivashov, A.D. Nekludov, V.P. Ilyukhina, M.I. Baburina and R.A. Khromova

18. Heat gelling properties of rabbit myofibrils: influence of muscle type

    S. Joandel, C. Tassy, J. Culioli and A. Ouali

19. Comparative study on nutritive value of meat (semitendinosus muscle) using microwave and conventional cooking

    S. Karakaya, A. Kavas and S.N. El

20. Effects of soy proteins on technological and morphological properties of bologna type sausage

    K. Katsaras and K.D. Budras

21. Iodate as iodizing agent in curing salt

    D. Kühne, F. Wirth and H. Wagner

22. Swelling properties of isolated myofibrils from PSE and normal pork meat

    K. Ladstein and E. Slinde

23. Stabilization of the blood pigment from replacement of nitrite cured meat color in the sausage products

    L. Long, M. Ji and M. Sheng

24. Role of fat in pork breakfast sausages

    G.S. Mittal and S. Barbut

25. Improvement of thermostability of pancreatin – Enzyme of beef cattle pancreas

    A.D. Nekludov, V.P. Ilyukhina and M.I. Baburina

26. Gelation of bovine myofibrillar protein induced by 1,5-gluconolactone

    T. Ngapo, B. Wilkinson, R. Chong and D. Haisman

27. A study on processing technology of children nutritious sausage

    N. Chen, G. Zhang and M. Lianji

28. Effects of tumbling and cooking methods on the yield and acceptability of cooked ham from thighs with different characteristics

    A. Pizza and R. Pedrielli

29. Effects of sodium lactate addition on lactic acid bacteria and especially ropy slime formers in vacuum packed grill sausages

    S. Rahkonen, L. Niemi, S.I. Niemela and E. Puolanne

30. The influence of temperature on protein extraction of salt treated pig muscle

    G. Ravasini and E. Dilber-van Griethuysen

31. Na-23 magnetic resonance images of salted hams

    J.P. Renou, G. Bielicki, M. Ilg and G. Herman

32. Effects of divalent cations on heat-induced gelation of myosin

    K. Samejima, T. Kashiwakura and M. Ishioroshi

33. Utilization of seal meat by products

    F. Shahidi, J. Synowiecki and J.A. Balejko

34. Extrusion cooking of mechanically deboned turkey meat with soy protein, kappa-carrageenan and oat fiber

    J.N. Sofos, A.S. Ba-Jaber and G.R. Schmidt

35. An attempt to utilize beef gullet meat tissue in technological processing

    T. Szmanko, I. Gorska and G. Krasnowska

36. Utilization of meat and edible offals of turkey in sucuk type product

    S.O. Tomek, M. Serdaroglu and A. Bulgay

37. Improvement of production technology of meat products

    E. Tuleuov, N. Apsalyamov, S. Bakhtajharov, A. Fichtner and A. Batyrgaliev

38. Properties of freeze textured concentrate of myofibrillar proteins as affected by sodium chloride addition

    A. Tyburcy, B. Kowalski and A. Pisula

39. Modification of cooked sausages fatty acid content

    K. Vasiliev, K. Valkova and St. Danchev

40. Quality aspects of a low fat line of typical Italian pig meat products

    A. Vizzani, A.R. Loschi, M. Trevisani and M. Severini

41. Evaluation of nutritive and edible value in Sichuan sausage of pork-rabbit meat

    Y.L. Wu and Y.X. Yang

42. Chinese traditional meat products and their processing

    W. Wang

43. The technological researches in some traditional meat products of China

    Y.-H. Yang and G. Yang

44. Use of carrageenan as a curing ingredient in hams

    P. Zeuthen and B. Mikkelsen

45. The application of sodium caseinate in poultry sausage

    Z. Gensheng, N. Chen and M. Lianji

46. Research on young chicken serial products and the products storage period

    Y. Zhang, X. Meng, L. Hao, L. Ma and F. Jiang

11. ADVANCED TECHNOLOGIES IN THE MEAT INDUSTRY

1. Properties of non fermented dry sausage manufactured from beef and lamb meats with or without seasonings

   F.M. Abu-Salem, M.A. Abd Elmaguid and E.I. Seleim

2. Properties of meat chicken breast patties as a function of using selected phosphate

   F.M. Abu Salem, E.I. Seleim and M.A. Abd Elmaguid

3. An automated system for the slaughter and dressing of bovines

   J.W. Buhot, A.F. Egan, R.A. Wharton, K.D. Bowtell

4. Dewatering and salting of meat through immersion in concentrated solutions at low temperature

   A. Colligan and A.L. Raoult-Wack

5. Preliminary probe measurements of dielectric properties in biological tissues at microwave frequencies

   J.L. Damez

6. Air flow characteristics in a chiller for pork offals and cooling consequences

   J.D. Daudin, V. Bouton, G. Prod’Homme and J.L. Mourlhon Dallies

7. Water and salt transfers analysis in drying of sausages

   J.D. Daudin, A. Kondjoyan and J. Sirami

8. Recovery of protein mechanically separated chicken residue using different methods of extraction

   M.T.E.L. Galvao and N.J. Beraquet

9. Product life of vacuum packaged beef imported into Saudi Arabia by sea

   A.M. Garout and R.G. Bell

10. The role of activized water in the technology of meat products manufacturing

    V.M. Gorbatov

11. Application of datanetworks and databased to the slaughterline

    C. Hagdrup

12. Lean, fat and connective tissue from beef shanks processed with a Baader desinewer

    M.C. Hunt and R.E. Campbell

13. Topological modelling of carcasses in the systems of automation and robotization of primary processing of cattle

    Yu.A. Ivashkin, N.V. Abbacumova, V.I. Ivashov and V.V. Morozov

14. Industrial experiments with low voltage electrical stimulation of beef carcasses in Poland

    S. Kien

15. Heat and mass transport modelling during meat ball cooking

    G.S. Mittal and E. Huang

16. Automatic extraction of a muscle from a beef forequarter

    P. Sale, J.L. Damez, P. Tournayre and A. Lasteyras

17. Study of electrical method of atomizing food products

    V.Y. Svintsov

18. Kinetic studies on sausages smoking processes

    s. Tyszkiewicz and M. Panasik

19. Freezing of meat of Astrakhan lambs by liquid nitrogen

    K. Venger, V. Ilyasov and N. Mazurenko

20. Influence of certain processing methods on the essential amino acids content of rabbit meat

    M.K.E. Youssef, S.H. Abou-El-Hawa, M.N. El-Rify and A.H. Khalifa

21. Effect of certain processing methods on phospholipid components in rabbit meat

    M.K.E. Youssef, S.H. Abou-El-Hawa, M.N. El-Rify and A.H. Khalifa

22. The intensification of processes and physical model of drying and grinding of meatbone flour

    D.T. Zhailaubayev, A.S. Ginzburg and B.S. Fyedosov

23. Principles of the theory of working out intensive processes of drying and grinding of biological products

    D.T. Zhailaubayev, B.K. Ospanov, K.K. Kusmanov and G.T. Tumenova

1. Table of contents

1. GROWTH, CARCASS CHARACTERISTICS AND MEAT QUALITY

1. Session 1 abstracts
2. Invited paper: Growth, carcass characteristics and meat quality

   M.E. Dikeman

3. Scientific study and development of meat-barian – a traditional food product of the Indian sub-continent

   H. Ahmad

4. Effect of diet on pH and colour of meat in young bulls

   P. Alberti, C. Sañudo and P. Santolaria

5. Meat quality of “Mediterrâneo” Bubalus bubalis and “Nerole” Bos indicus breeds

   H.K. Arima, J.C.A. Mattos, J.M.C. Della Torre, E.T.F. Silveira and M.C. Gazetta

6. Effect of Clenbuterol on lipid metabolism in fattening lambs

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

7. Relationship between halothane status and meat quality in landrace and large white pigs

   P. Barton-Gade and M. Baltzer

8. Influence of age, strain and breeding method on the eating quality of broiler chickens

   A. Bastiæns, C. Deroanne, G. Carletti and R. Zayan

9. Reflectance measurements of intra-muscular fat and color of beef meat in the visible and near infrared range

   G. Beck, R. Dürr and H. Eichinger

10. The effect of ageing on the eating quality of normal pork loins

    C. Bejerholm

11. Pork quality as affected by animal age and meat colour

    Ph. Berge, C. Touraille, R. Boccard, R. Fournier and M.C. Bayle

12. Carcass quality and water in some muscles of chinchilla rabbit fed with substratum remained after the production of Pleurotus Pulmonarius mushrooms

    R. Bozak, S. Muzik, I. Juric and M. Dikic

13. The influence of the genotype of the sire and dam on beef tenderness

    J.F. Bruyn, R.Y. de Naudé, J.H. Hofneyr and H.H. Meissner

14. An in vivo predictive test for meat quality in pigs

    K.S. Cheah, A.M. Cheah, R. Lahucky, J. Mojto and J. Poltarsky

15. On-line objective evaluation of pork quality

    R. Chizzolini, G. Delbono, E. Novelli, S. Pongolini and P. Rosa

16. Principles for future payment of pigs

    C. Claudi-Magnussen

17. Effects of several diets on the chemical and fatty acid composition of rabbit meat

    A. Cobos, M.I. Cambero, J.A. Ordoñez and L. Hoz

18. Virginiamycin and growth performance in beef cattle

    G.M. Crovetto, L. Rapetti, A. Tamburini and E. Boselli

19. Grading beef carcasses on the meat heam iron content

    B.L. Dumont, E. Hudzik and J. Bousset

20. The suitability of measurement points and carcass traits for estimating the main tissue composition of beef carcasses

    G. Engelhardt

21. Finishing effect on carcass composition and meat quality in Frisian young bulls

    S. Gigli, A. Carretta, S. Failla and A. di Giacomo

22. Some characteristics of Egyptian lamb meat

    K. Hammadi and A. Awad

23. Effect of moderate indoor exersise on carcass composition, meat quality and muscle enzyme activities in pigs

    I. Hansson, K. Lundström, A.-C. Enfält, A. Karlsson, B. Essen-Gustavsson and J. Håkansson

24. Quality characteristics of Angus beef for the Japanese market derived from different sources

    D. Hopkins

25. Liveweight gain and carcass characteristics of lambs grazing two rape varieties

    D. Hopkins and D. Johnson

26. Boneless mutton: Factors foundational to real price setting

    D. Hopkins, A. Roberts and K. Pirlot

27. Estimation of EC-lean meat percentage in major cuts of pig carcasses besed on multiple measurements of fat thickness with the Hennessy Grading Probe 2

    B. Hulsegge, P. Sterrenburg and G.S.M. Merkus

28. Mechanisms of improving the prediction of carcass composition using subcutaneous fat thickness

    E.R. Johnson and R. Priyanto

29. The use of saleable beef yield as a scientific parameter

    E.R. Johnson, D.G. Taylor and D.P. Meehan

30. Muscle characteristics in relation to technological meat quality and meat quantity in pigs

    A. Karlsson, A-C. Enfält, B. Essen-Gustavsson, K. Lundström, I. Hansson, L. Rydhmer and S. Stern

31. Variation of lightness and exudation among ten porcine muscles

    R.G. Kauffman, R.D. Warner and R.L. Russell

32. Effect of type of feed and feeding on the meat quality and yellowness of the fat in cows

    S. Klastrup and L.R. Jensen

33. System of carcass grading in meat industry

    V. Krastanov

34. Total body electrical conductivity as a research tool in pork carcass evaluation

    C.H. Kuei, J.C. Forrest, A.P. Schinckel and M.D. Judge

35. On the valididty of several tests for assessing waterholding capacity of fresh pork after refrigerated storage

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

36. Chilling rate and pork quality – an orientation

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

37. Relationship between dietary fat and fatty acid composition of subcutaneous and muscular fat in heavy pigs

    M. Manfredini, A. Badiani and N. Nanni

38. Effect of testosterone and estradiol added in the feed on skatole and boar taint level in entire male backfat

    H.P. Mortensen

39. Carcass and meat quality of cattle and buffalo (Bubalus bubalis)

    L. Müller, L.F. Aguire, J. Restle and Z. Perobelli

40. The evaluation of qualities of beef with standard simulation models: A method for evaluating the degree of marbling beef

    H. Nakai, T. Ikeda, S. Ando and R. Tanabe

41. The quality of pork produced in Estonia

    M. Rei, V. Kirikall, V. Luts and H. Koppel

42. Assessment of rapid method for determining water holding capacity of meat

    R. Sakara, T. Deguchi and Y. Nagata

43. Meat quality of pigs of different origin of the old and New States of the Federal Republic of Germany

    L. Schöberlein and G. von Lengerken

44. Effect of clenbuterol on growth, food efficiency and carcass composition in fattening lambs

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

45. Relation of colour versus conformation and fatness score as a result of veal classification in the Netherlands

    P. Sterrenburg and B. Engel

46. Reproducibility of colour score as a result of classification of veal in the Netherlands

    P. Sterrenburg, H. Nijeboer and Tj. De Boer

47. Certain aspects of pork quality

    Yu.V. Tatulov, I.P. Nemtchinova and R.A. Khromova

48. Free range pigs: carcass characteristics and meat quality

    P.G. van der Wal

49. Studies on meat eating quality from chinese loping, landrace and their crossbred pigs

    H. Xiong and M. Luo

2. PRESLAUGHTER HANDLING AND SLAUGHTER TECHNOLOGY

1. Session 2 abstracts
2. Invited paper: Pre-slaughter animal handling and fresh meat processing: an update: am update

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

3. The effect of rapid chilling on beef quality

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

4. The effect of transportation distance and preslaughter lairage time on the pigment quality

   P.O.V. Culay, J.M. Ourique and S. Nicolaiewski

5. Antemortem stress and the variance of blood metabolites, cortisol and catecholamines in cattle

   H.M. Eichinger, M. Goldberg, B. Krieglstein, S. Roiger and G. Beck

6. The effect of feedstuff composition, sex and day of slaughter on pork quality

   G. Eikelenboom and A.H. Bolink

7. Variation in pig muscle Longissimus dorsi glycolytic potential during transport in lairage – In vivo studies

   X. Fernandez, M. Mågård and E. Tornberg

8. Pre-slaughter CO2 – anaesthesia in swine – Aspects upon neurophysiology and animal welfare

   A. Forslid

9. Electrical stunning in cattle and sheep: Electrode placement and effectiveness

   K.V. Gilbert, C.J. Cook and C.E. Devine

10. Handling problems caused by excitable pigs

    T. Grandin

11. Incidence of pH1 < 6,00 in the Mm. longissimus thoracis et lumborum of pig carcasses in South Africa

    P.H. Heinze, J.F.G. Klingbiel and J.D. Snyman

12. Effect of transport on porcine stress

    M. Honkavaara

13. Obtaining tender meat by rapid chilling of light lamb carcasses

    I. Jaime, J.A. Beltran, P. Ceña and P. Roncales

14. The effect of marbling, electrical stimulation and post-mortem aging on the palatability of beef rib eye steaks

    S.D.M. Jones, L.E. Jeremiah, A.K.W. Tong, S. Lutz and W.M. Robertson

15. The effect of blast chilling on carcass weight changes and pork muscle quality

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

16. The locomotion behaviour of slaughter pig groups passing a Hoenderken-single-file race of different length of width

    M. Kleibs, R.-b. Laure and L. Schöberlein

17. Stunning of pigs with a high pressure waterjet

    E. Lambooij

18. Simultaneous heat and mass transfer during beef carcass chilling

    G.S. Mittal and P. Mallikarjunan

19. Structural and biochemical changes during aging of hot deboned and electrical stimulated bovine muscles

    M. Petrovic, B. Zlender, L. Petrovic and J. Milin

20. Edible surface coating for the reduction of weight losses from carcasses and cuts – 2

    V.H. Powell and J. Stark

21. Applicability of skatole measurement in boar fat as a rapid method in the slaughtering procedure

    A. Stolle and H. Sedlmeier

22. Antemortem stress and chicken broiler meat quality

    T.G. Uijttenboogaart, F.J.G. Schreurs and D.L. Fletcher

23. A note on the influence of ambient temperature at slaughter on pig meat quality

    P.D. Warriss

24. Present situation and reformation prospects of meat refrigeration technology in Chine

    Y.-H. Yang and S.-L. Zhao

3. MUSCLE BIOLOGY AND BIOCHEMISTRY

1. Session 3 abstracts
2. Invited paper: Muscle biology, post mortem muscle biochemistry and consumer meat acceptance

   C. Valin, G. Monin, A. Ouali and M. Ferrara

3. Microsomal lipid peroxidation in relation with oxidation of bovine myoglobin

   M. Anton, P. Gatellier and M. Renerre

4. Myofibre composition and metabolic aspects in different strains of Belgian white-blue bulls and their relation to meat colour

   P. Batjoens, L.O. Fiems, J. van Hoof, T. van Vooren and D. Vereecke

5. The degradation of tripolyphosphate in the meat matrix

   E. Bianchi, A. Cantoni, C. Consiglieri and L. Ippoliti

6. Degradation of several high molecular weight muscle proteins by calpains I and II mimics changes occuring throughout lamb meat aging

   P. Ceña, J.A. Beltran, I.Jaime and P. Roncales

7. Post-mortem shortening of lamb Longissimus dorsi oxidative and glycolytic fibres as affected by temperature, muscle region and skeletal restraint; its relation to meat tenderness

   P. Ceña, I. Jaime, J.A. Beltran and P. Roncales

8. Protein extraction of pig muscle in concentrated salt solutions

   E. Dilber-van Griethuysen and P.J. Knight

9. Post mortem changes of glycoconjugates in meat

   K.H. Eggen and W.E. Buer

10. Adenine nucleotide breakdown products in muscle at slaughter and their relation to meat quality in pigs with different halothane genotypes

    B. Essen-Gustavsson, K. Karlström, K. Lundström and R. Pösö

11. Ultrastructural post mortem changes in myofibrillar structure of normal halothane sensitive pigs

    M. Estrade, E. Rock and X. Vignon

12. Enhancement of myoglobin autoxidation induced by phospholipids extracted from beef muscles of various metabolic types

    C. Genot, M.N. Borrel, B. Metro, G. Gandemer and M. Renerre

13. Cathepsin D activity as an index of curing time for Spanish dry-cured ham

    M. Gil, M. Gispert and C. Sarraga

14. Tenderness of different muscles cooked to different temperatures and assessed by different methods

    A.E. Graafhuis, K.O. Honikel, C.E. Devine and B.B. Chrystall

15. Relationships between pH and extracellular space change in post mortem muscle of calf

    F. Guingot, X. Vignon and G. Monin

16. Stress testing effects on blood lipid concentrations and organ lipid composition of different genotypes of swine

    S. Hartmann, W. Otten and H.M. Eichinger

17. Effect of beta-antagonists on composition of pork longissimus muscle

    H.B. Hendrick, K.J. Fennewald, M.E. Bailey, H. Heymann, T.P. Mawhinney, C.H. Chand and D.H. Wallace

18. Influence of age, sex and feeding regimes of cattle on biochemical changes post mortem, sarcomere length and water-holding capacity of various muscles

    K.O. Honikel and K. Potthast

19. The influence of polyphosphates having different chemical nature on the state of structure of myofibrillar proteins and collagen of intramuscular connective tissue of PSE pork. Part 1. The influence of different polyphosphates on myofibrillar proteins of PSE pork

    V.I. Ivasov, M.A. Borisova, R.A. Khromova and V.L. Shnyrov

20. The influence of polyphosphates having different chemical nature on the state of structure of myofibrillar proteins and collagen of intramuscular connective tissue of PSE pork. Part 2. The influence of different polyphosphates on collagen on intramuscular connective tissue of PSE pork

    V.I. Ivasov, M.A. Borisova, R.A. Khromova and V.L. Shnyrov

21. Meat colour in loin and ham muscles of normal meat quality from Hampshire, Swedish Landrace and Swedish Yorkshire pigs

    G. Johansson, E. Tornberg and K. Lundström

22. The effect of sample/water-ratio and added salt on the buffering capacity of meat

    R. Kivikari

23. Effects of preslaughter anaesthesia on meat quality characteristics from pigs of different halothane genotypes

    R.E. Klont

24. Ultrastructural changes in normal and DFD muscle tissue during electro-mechanical treatment of beef

    L.S. Kudryashov, L.V. Gorshkova,Buslaeva, A.S. Bolshakov and V.G. Boreshov

25. Crosslink type and tensile strength of collagen

    L.B. Kurth and D.J. Horgan

26. Hydrophobicity variation of meat proteins upon thermal treatment

    M.L. Marin, C. Casas and I. Cambero

27. Effect of electrical stimulation and higher temperature conditioning on tenderness of bovine semitendinosus muscle

    J. Mielnik, E. Pospiech and K.I. Hildrum

28. Effect of electrical stimulation on peptides, amino acids and ATP related compound of beef muscle

    M. Mikami, M. Sekikawa and H. Miura

29. Histological characteristics of different muscles of pigs influenced by dietary levels of lysine

    F. Nicastro and G. Maiorano

30. Oxidative changes in vacuum packed cured and salted meat products

    H.-J.S. Nielsen and M.K.B. Kemner

31. Effects of conditioning on the content and behaviour of proteins and peptides in sarcoplasm of Japanese black cattle

    T. Okayama, M. Yamanoue and I. Nishikawa

32. The influence of low temperature, type of muscle and electrical stimulation on the course of rigor and tenderness of two beef muscles

    U. Olsson, C. Hertzman and E. Tornberg

33. Effects of n-3 fatty acid supplementation on lipid composition in muscle, subcutaneous fat, liver and kidney of swine

    W. Otten, C. Wirth and H.M. Eichinger

34. Phospholipid- and fatty acid pattern influenced by genetic and nutritional factors in pig hear muscle

    W. Otten and H.M. Eichinger

35. Osmotic pressure changes in postmortem bovine muscles: factors of variation and possible causative agents

    A. Ouali, X. Vignon and M. Bonnet

36. Protein changes on heating and their influence on water-binding capacity of meat

    E. Pospiech and K.O. Honikel

37. Muscle structure, protein metabolism, and nucleic acid content in response to pST in pigs

    Ch. Rehfeldt, R. Weikard and K. Ender

38. Post mortem evolution in the Pectoralis superficialis muscle from two turkey breeds: a relationship between pH and colour changes

    V. Sante, G. Bielicki, M. Renerre and A. Lacourt

39. Influence of post mortem changes, transport and cutting on the electric conductivity measurements in pork

    F. Schwägele

40. Halothane and putative second messenger agents enhance the release of intacellular Ca2+ in hepatocytes prepared from swine sesceptible to malignant hyperthermia

    M.J. Seewald, H.M. Eichinger, G. Powis and P.A. Iaizzo

41. Porcine skeletal muscle culture: a basic method for physiological and biochemical examinations on the cellular level

    M.J. Seewald, H. Brinkmeier, H.M. Eichinger and R. Rüdel

42. The influence of constant rigor temperature and storage time on the internal reflectance (FOP) in pork muscle

    G. von Seth, E. Tornberg and B-M. Möller

43. A trial for early prediction of PSE and DFD pigmeat by measuring pH and the percentage of PAS-positive fibres

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

44. Encapsulation of the cooked cured-meat pigmeat and irradiation of nitrite-free cured products

    F. Shahidi, R.B. Pegg and K. Shamsuzzaman

45. Certain influences on the histomorphological properties of muscle fibers in bulls of simmental breed and crossbreeds with Motbeliarde breed

    D. Skorjanc, A. Hraste, I. Erzen and S. Cepin

46. A further look at the effects of growth hormone on morphological muscle characteristics in pigs

    M.B. Solomon, N.C. Steele, T.J. Caperna and V.G. Pursel

47. The effect of commercial starter cultures and three carbohydrate types on some properties of Turkish sucuk

    S.O. Tömek and M. Serdaroglu

48. Application of 31P-NMR to measure the biochemical characteristics of the postmortem muscle of PSS pigs

    W.-D. Yang, M.T. Chen and D.-Ch. Lin

49. Fractionation and characterization of proteinase inhibitors from bovine skeletal muscle

    M. Zabari, M. Berri, P. Rouchon and A. Ouali

50. Study of glucose-6-phosphate isomerase from pig skeletal muscle

    S.-Y. Zeng

51. Contents of heme iron and nonheme iron in pig muscle and effects of heating and chemical treatment on these contents

    H. Zhang, E. Na and Y. An

4. MICROBIOLOGY AND HYGIENE

1. Session 4 abstracts
2. Invited paper: Hazard analysis and critical control point programmes in relation to slaughter hygiene

   B.M. Mackey and T.A. Roberts

3. A microbiological method for identifying irradiated frozen chicken

   D.O. Alonge

4. Growth profiles of Vibrio species isolated from Danish curing brine

   H.J. Andersen and L.L. Hinrichsen

5. Prediction of bacterial penetration into carcass tissues during washing

   M. Anderson, R. Marshall and J. Dickson

6. Isolation of Campylobacter species from meat

   A. Arwana and Promberger

7. Pollution control of cooking liquor from abbatoir offal and meat waste by ultrafiltration: a derived source of animal protein and a nutritional broth for microbial culture media

   A.S. Barreto, M.F. Ferreira, J.S. Ouakinin and A.M.R. Ribeiro

8. Effect pf spices on the growth and the acid production of Lactobacillus plantarum

   K. Boschkova and D. Todorova

9. Microbiological measurements of hygiene in Danish abattoirs

   H. Christensen and R. Sørensen

10. Confocal scanning laser microscopy of contaminated pork muscle surfaces

    P. Delaquis, C. Gariépy and D. Montpetit

11. The official bacteriological meat examination in Germany with special regard to clostridia – present status and tendencies

    H. Eisgruber

12. Shelf life extension of vacuum packaged Vienna sausages by in-package pasteurization

    A. von Holy and W.H. Holzapfel

13. The effect of different starter cultures in spreadable raw sausage

    P.G. Klettner and F.K. Lücke

14. Effect of carbon dioxide packaging on ropiness observed in meat products

    H. Korkeala, M. Rahkio, J. Ridell and P. Mäkelä

15. Heat and cold inactivation of Toxoplasma gondii in meat

    A.W. Kotula, J.P. Dubey and A.K. Sharar

16. Direct epifluorescent filter technique as a rapid method in microbiological quality assurance of meat and meat products – experience in practice

    J. Kyllarova and J. Lukasova

17. Influence of anaerobes on volatiles accumulating in vacuum-packaged beef

    R.H. Madden and G. Bolton

18. Chemical and microbiological changes in British fresh sausage

    R. Mendiolea, P. Johnson and A.J. Taylor

19. Biochemical and genomic characteristics of Micrococcaceae from French dry sausages

    M.C. Montel, R. Taylon, M. Cantonnet and J. Fournaud

20. Effect of chitosan-acetic acid mixture on the growth of bacteria in non-vacuum packaged pork stored at temperature of 10 oC or 20 oC

    Q.-X. Nan, T.-H Wang and Y.-W. Zhong

21. Meat products made of coarsely ground meat: Survival of lactic acid bacteria and pseudomonads after heat treatment

    E. Petäjä

22. combined effect of packaging and fermentation in increasing meat shelf-life

    E. Ponce Alquicira, A. Prado Barragan and I. Guerrero Legarreta

23. Spoilage microflora succession on lamb carcasses at chill temperatures

    M. Prieto, A. Otero, M.R. Garcia, E. Gonzales and B. Moreno

24. Fate of Listeria monocytogenes and Salmonella in flaked unwashed and color-modified turkey

    W.P. Pruett, P.P. Graham, J.A. Marcy, N.G. Marriot and N.R. Krieg

25. Listeria monocytogenes in Frankfurters and ready-to-eat sliced meat products

    S. Qvist and D. Liberski

26. The combined effect of cooking and storing temperatures on the quantities of aerobic bacteria in cooked sausage

    S. Rahkonen and S. Kaitala

27. Relative bacterial levels at different sampling sites of beef carcasses measured with Ølgaard method

    J. Ridell, H. Korkeala and M. Rahkio

28. Selected characteristics of a bacteriocin from Lactobacillus sake 449

    J.M. Rodriguez, O.J. Sobrino, W.L. Moreira, L.M. Cintas, M.F. Fernandez, B. Sanz and P.E. Hernandez

29. Factors affecting growth and survival of Salmonella in fermented salami manufactured under Austalian conditions

    B.J. Shay and L. Aitken

30. Effect of elastase from alkalophilic Bacillus strain on the tenderization of beef meat

    H. Takagi, M. Kondou, T. Hisatsuka and M. Yamasaki

31. Blood powder irradiation for improving hygiene quality

    C. Valladares, R. Espinosa and M. Martin

32. Meat inspection and microbiological diagnosis on local anthrax of pigs

    W.-Y. Yang and P.-Y. Lin

33. Salmonellae occuring in animals slaughtered in Assiut, Upper Egypt

    H. Youssef, A. Lotfi, Y. Hefnawy, A.-H. Abou-El Kassim and S. El-Sawy

5. MEAT PROCESSING: COOKED PRODUCTS

1. Session 5 abstracts
2. Invited paper: Meat processing: Cooked products

   G.F. Hammer

3. An inhibition of TBA formation in cooked and uncooked lamb and chicken patties using alpha-tocopherol

   F.M.M. Abu Salem and M.M. Saad

4. Studies on mechanical treatment possibilities of the meat batter to reduce salt content in non-structured sausages

   P. Aleksiev, M. Zhikov and P. Velinov

5. Beefrimi, a surimi-like product from Indian buffalo meat

   A.S. Babji and Z. Osman

6. Stabilization of cooked meat flavor with Maillard reaction products

   M.E. Bailey, A.D. Clarke, H.B. Hedrick, S.Y. Shin-Lee and G.K. Choate

7. The study of meat products flavourings developes on the basis of spicy oils and meat flavour based on Malliard reaction

   A.A. Belousov, V.A. Andrejenkov, G.L. Solntseva, N.V. Romanova, I.I. Afanasyeva and V.I. Kalugina

8. The use of edible fibers as carriers of essential oils of spices for sausage items manufacture

   A.A. Belousov, V.A. Andrejenkov, G.L. Solntseva, N.A Urosova, O.V. Tchernova, Y.V. Mayevsky, V.T. Lukyanov and A.L. Peshekhonova

9. Effects of rosemary and dodecilgalat on fat stability of grill sausages kept in cold staorage

   D. Cavoski, M. Popovic, R. Radovanovic, Dj. Kelemen-Masic, S. Sobajic and D. Petrovic

10. Action of emusilfiers in finely comminuted cooked sausage (Brühwurst)

    S.H. Cheong, D. Jaud and A. Fischer

11. Protein additives effect on textural properties of comminuted meat products

    Zs. Cserhalmi-Ormai and B. Czukor

12. Development and utilization of five kinds of fresh bone

    H.-M. Dai and Y.J. Tong

13. Hygienic quality and shelf-life of a Moroccan cooked sausage (kasher)

    A. Daoudi, A. Belemlih, F.A. Stolle and H.R. Zambou

14. Mechanico-structural analysis of different types of meat during storage and heat treatment

    V.M. Gorbatov, O.P. Borovikova and S.A. Yevlev

15. Processing of cooked sausages containing unsaturated vegetable oils

    G.F. Hammer

16. The influence of freezing and further defrosting on the process of heat denaturation of myofibrillar proteins of PSE pork

    V.J. Ivashov, M.A. Borisova, E.F. Oreshkin and R.A. Khromova

17. Influence of conditioning and fat on the odour of pressure-cooked beef

    I. Jaime and E. Dransfield

18. Quality of poultry meat boned in a machine with an elastic working part for its further utilization in sausage production

    V.D. Kosoy, V.N. Makhonina, G.T. Tumenova and T.I. Volchenko

19. Studies on new canned food composed of plants and meat

    H.J. Li, R.Q. Zhang and S.L. He

20. Ultrastructural examination of fresh pigskin and after frozen and cooked

    J.-M. Liu and S.-L. Zhao

21. Volatile components extracted from three pork muscles. A chemical and olfactive study

    A. Meynier, G. Gandemer and F. Metro

22. Influence of pH on physical properties of white and dark poultry meats

    G.S. Mittal and S. Barbut

23. The tenderizing effect of NaCl on cold shortened pork

    A.J. Møller

24. Plant gelling agents for the production of canned meat

    W.-D. Müller

25. the stabilization of dinitrosyl ferrohemochrome and its application in the production of nitrite-free pork cuts

    A.R. O’Boyle, N. Aladin-Kassan, L.J. Rubin and L.L. Diosady

26. Effects of blood plasma addition on some technological and sensory properties of Frankfurters

    M. Perunivic, D. Cavoski, J. Povol-Raljic, R. Radovanovic and P. Bojovic

27. Prroteases in meat processing – a preliminary study

    H.-J. Raeuber, I. Kiessling, C. Müller and A. Geissler

28. Effect of the rinds cooking method and a second chopping procedure on the stability of rind and fat emulsions

    C. Santos, L.C. Roseiro and R.S. Melo

29. The effect of marinading with organic acids on composition and sensory properties of beef

    I. Seuss

30. Soybean derivatives in the sausage self life

    N.N. Terra, S. Garcia, C.R. Valente, E. Ilha and C. Borba

31. Study of sausage products heating rate during thermal treatment under pressure

    S.N. Tumenov, K.M. Begalin and Z.B. Kazier

32. A study on the possibilities to insert a preparation from desugarized beet slices in cooked perishable sausages. I. Effect of the preparation on the hydrophilic properties of the filling mass, product chemical composition and yield

    K. Vassilev, D. Bodichev, K. Vhulkova and N. Marinova

33. Use of whole sunflower kernels in cooked perishable

    K. Vassilev, N. Marinska, K. Vhulkova and S. Danchev

34. Effect of the proteolytic enzyme preparation on the morphological structure of the filling mass of cooked-smoked non-perishable sausage

    K. Vhulkova, M. Zhikov, P. Alaxiev and S. Danchev

35. The stability and distribution of emulsifiers in Frankfurter-type sausage batters

    H. Wagner

36. Applying the surimi process to red meats and poultry

    P.A. Whitehead, M.K. Knight and J.M. Wood

37. Studies on the techniques of the non-vacuumized ham processing

    J. Yong

38. Fractionation and identification of lipids of processed rabbit meat

    M.K.E. Youssef, S.H. Abou-El-Hawa, M.N. El-Rify and A.H. Khalifa

39. A comparison between pea starch and potato starch in a meat emulsion model

    P. Zeuthen and L. Baruch

6. MEAT PROCESSING: RAW AND FERMENTED PRODUCTS

1. Session 6 abstracts
2. Invited paper: Raw fermented and dried meat products

   K. Incze

3. Spanish-dry-cured ham: physicochemical and ultrastructural analysis during the postsalting stage

   V. Aranda-Catala, J.A. Perez-Alvarez and M.E. Sayas-Barbera

4. Amino acid analysis in fresh pork and dry-cured ham by HPLC of phenylisothiocyanate derivatives

   M.-C. Aristov and F. Toldra

5. Effect of meat quality on tyrosine precipitates in dry cured hams

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

6. Phosphate crystals in raw cured ham

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

7. Relationships between tissue composition and sensory qualities of dry cured ham

   S. Buscailhon, C. Touraille, A. Lacourt, J.P. Girard and G. Monin

8. Volatile compounds and some properties of Chinese-style sausage

   M. Chen, D. Liu and S. Guo

9. Effect of the addition of pancreatic lipase on the lipolysis during the ripening of dry fermented sausages

   M. Fernandez, O. Diaz, I. Cambero, L. Hoz and J.A. Ordoñez

10. Influence of the yeast Debaryomyces hansenii on dry sausage fermentation

    K.H. Gehlen, C. Meisel, A. Fischer and W.P. Hammes

11. Gaschromatographic headspace profiles of Cured in Bag -bacon and Tank cured bacon

    L.L. Hinrichsen and H.J. Andersen

12. Modified cured hemoglobin as colouring agent for gelated pig plasma in livex form

    A. Jarmoluk, Z. Duda and A. Awdziejczyk

13. Investigation the process of drying and ageing of raw-dried meat products from chopped meat, in a pulsating hydrodynamic regime of the drying agent

    G. Kartelov and K. Vassilev

14. Investigations on the formation of histamine in raw sausages

    P. Kranner, F. Bauer and E. Hellwig

15. Distribution of salt in Spanish ham during the post-salting period

    F. Leon Crespo, J.C. Penedo Padron, C. Bandeira Velloso, H. Galan Soldevilla, A. Barranco Sanchez, N.C. Ciudad Gonzales and A. Peralta Fernandez

16. Staphylococcus carnosus bacteriophages isolated from salami factories in Germany and Italy

    B. Marchesini, A. Bruttin, R. Moreton and T. Sozzi

17. Study of an intermediate moisture meat product – Salpicão – processing and characteristics

    c. Martins and L. Patarata

18. Effect of sugars on texture of dried meat

    M. Matsuura, H. Negishi and S. Yoshikawa

19. Research on chemical components of goaty odour

    X.Meng, Malinzhen, F. Jiang and N. Liu

20. Research on producing goaty odour removed sausage using pickle from pickled cabbage

    X.Meng, Malinzhen, F. Jiang, N. Liu and l. Hao

21. Fermentation of dry sausage – The importance of proteolytic and lipolytic activities of lactic acid bacteria

    H. Næs, J. Chrzanowska, J. Nissen-Meyer, B.O. Pedersen and H. Blom

22. Salt diffusion in dry-cured ham

    F. Palmia and E. Bolla

23. Gelated and cryogenically dehydrated and structured blood plasma used in fermented sausage

    J. Pyrcz, A. Jarmoluk and Z. Duda

24. Early estimation of seasoning loss in Parma ham production

    V. Russo, L. Nanni Costa, D.P. Lo Fiego and A. Grossi

25. The influence of different centralised pre-packaging systems on the shelf of fresh pork

    E.M. Scholtz, J. Krüger, G.L. Nortjé and R.T. Naudé

26. Ripening of dry fermented sausage without controlling temperature and related humidity

    H.A. Shehata

27. Production of fermented sausage through addition of isolated soy protein

    H.K. Shin, S.W. Seo, S.T. Ji and Y.K. Jin

28. Utilization of mechanically separated chicken meat in Salami type product

    R.Z.M. Silva, N.J. Beraquet, M.T.E.L. Galvao, E.A. Yamada and N.F.A. Silveira

29. Study of technology for the manufacture of Chinese fermented sausage

    A.J. Tian, M.G. Chun and Z. Li

30. Enzyme activities in the processing of dry-cured ham

    F. Toldra, M.-J. Motilva, E. Rico and J. Flores

31. Influence of environmental RH on some physical and chemical properties of Turkish Sucuk

    S.O. Tömek and A. Bulgay

32. Effect of sulphametazine on the ripening of Italian “salame casareccio”

    M. Trevisani, A.R. Loschi, B.T. Cenci Goga and M. Severini

33. Horseflesh and its subproducts in meat foods production

    E. Tuleuov, V. Vorobjev, N. Apsalyamov, K. Amirkhanov and L. Martemjanova

34. Bacterial starter in horseflesh sausages production

    E. Tuleuov, V. Vorobjev, B. Rskeldiev, K. Amirkhanov and Z. Khairlybaeva

35. Horseflesh fresh sausages food and biological value

    S. Ualiev, M. Fasliev, A. Fichtner and E. Tuleuov

36. Theoretical basis of optimal regime regulation for sausage drying

    A. Valykova and V.I. Stephanchick

37. Microorganism topography in raw-dried sausages

    P. Velinov, P. Aleksiev and M. Zhikov

38. Effect of lactose and of drying temperature on the quality of Italian salami

    R. Virgili, G. Parolari, M. Bergianti and F. Papa

39. The relationship between a failed fermentation process and the properties of a starter culture

    C. Wallentin and E. Borch

40. Processing and improving traditional goat and sheep meat products under modern technological conditions

    W. Wei

41. Functional properties of soya isolate, potato starch and wheat flour in British sausages

    P.A. Whitehead, M.K. Knight and I.M. Wood

42. Technology and microbiology of Chinese silk bound rabbit

    Y.L. Wu, Z.L. Zhang and Y. Li

43. The research on improving the quality of Jinhua pork ham

    Y.-H. Yang and J.-X. Hu

44. Preservation of the Nan-An pressed salt duck with the technique of oxygen scavenger and seal

    Y. Zhou, D. Xiao and Q. Ding

7. PRODUCT MANAGMENT AND PROCESS CONTROL

1. Session 7 abstracts
2. Invited paper: Production managment and process control

   K.B. Madsen, C. Hagdrup, U. Thrane, K.B. Rasmussen and W.K. Jensen

3. A new approach to food safety – HACCP

   A.B. Childers and S.L. Rohrer

4. Triglyceride changes during two elaboration process of Spanish cured ham

   I. Diaz and J.A. Garcia-Regueiro

5. The model of measuring water activity in food products

   Ye. V. Fatjanov, J.A. Rogov and A.K. Aleinikov

6. Amino acids evolution during two elaboration processes of Spanish dry cured ham

   M. Hortos and J.A. Garcia-Regueiro

7. Mechanics of muscle tissue behavior during massaging and tumbling

   V.I. Ivashov, V.A. Andrejenkov, S.I. Khvylya and V.L. Komarov

8. The use of complex quality criterion for optimization of meat products formulations

   V.I. Ivashov, G.P. Goroshko, V.A. Andrejenkov and A.A. Semyonova

9. Principles and methods of designing a composition of meat products balanced

   N.N. Lipatov

10. Specialized gero-dietetic product meat-based VITASTIMULIN for nutrition of elderly and aged people

    N.N. Lipatov, S.B. Zharikova and G.R. Pokrovskaya

11. Research on application of texture soybean protein in meat stuffed product

    L. Min and C. Ni

12. Optimum stress relaxation test conditions for beef products

    G.S. Mittal, M. Zhang and S. Barbut

13. Integral quality assurance in slaughtering and cutting

    E.J.C. Paardekooper and F.K. Stekelenburg

14. Finnish female veterinary meat inspectors – managing in the working environment

    M. Rahkio, H. Korkeala, A. Uutela and J. Ridell

15. Deep frying fats on the base of lards

    E. Rekasi, V. Mihalyi, E. Nagy and L. Körmendy

16. Process evaluation by expert ranking described for production of cooked sausages type frankfurter

    W. Schnaeckel

17. Pressure in meat products during heating

    S.N. Tumenov, K.M. Begalin and Z.B. Kazier

18. Vibrational self-cleaning filter for cleaning of inedible fat

    E.D. Zaitsev

8. Analytical methods

1. Session 8 abstracts
2. Invited paper: Analytical methods

   W. Pfannhauser

3. sensory analysis of meat from old culling ewes fed on different levels of fish meal

   H.J. Andersen, G. Bertelsen, A.J. Møller, J. Saaby and I. Skovgaard

4. Rapid determination of collagen in meat products

   F. Bauer

5. Studies of lipids in “foie gras”

   C. Beauvallet, M. Bonnet and J.P. Renou

6. Volatile components of dry cured ham: identification and sensory characterization by sniffing

   J.L. Berdagué, N. Bonnaud, S. Rousset and C. Touraille

7. Quantitative and qualitative analysis of free fatty acids in meat products using ion exchange resin

   G. Gandemer, B. Morvan-Mahi, A. Meynier and M. Lepercq

8. Relationship between the content of skatole and indole in backfat and lean pork obtained by a new HPLC method

   M. Gibis, M. Dehnhard and A. Fischer

9. Occurence of nitroso- and nitrophenols in cured and smoked meat products

   G. Hofmann

10. Species identification of heated meat and meat products by isoelectric focusing in polyacrylamide gels followed by silver staining

    K. Hofmann and E. Blüchel

11. Liquid chromatographic determination of ochratoxin A

    H. Holmsberg and G.K. Kristiansen

12. Errors in pH-measurement of meat and meat products by dilution effects

    A. Landvogt

13. Influence of storage, curing and heating on the electrophoretic behaviour of sarcoplasmic proteins

    M. Mann and F. Bauer

14. Meat species identification: rapid electrophoretic methods and staining techniques

    M. Mann, F. Bauer and W. Rossmanith

15. Rapid method for determining fat content in meat by nuclear magnetic resonance

    E. Nagy, J. Czeglédi-Janko, I. Élias and L. Körmendy

16. Fingerprinting meat quality through spectroscopy – on-line

    A.J. Rasmussen, J.R. Andersen and C. Borggaard

17. Investigation of bovine blood plasma utilizing advanced identification and separation techniques

    J.J. Roberts, P. Randal and C. Barnard

18. Quantification of hemoproteins in seal meat and other muscle foods

    F. Shahidi, J. Synowiecki and D.H. Heeley

19. Thermogravimetric analysis (TGA) of different hog and cattle tissue lipids

    D. Skala, L. Bastic and M. Bastic

20. The use of calcium-selective electrode to determine calcium in mechanically deboned meat

    T. Skrabka-Blotnicka and E. Przysiezna

21. A rapid method for measuring pigment concentration in porcine and other low pigmented muscles

    G.R. Trout

22. Monitoring on conditioning of beef by biosensor

    Y. Yano, F. Murayama, T. Nakamura, K. Youdou, J. Miyai and Y. Asano

23. Study of rennet vibroextraction process

    E.D. Zaitsev

9. NUTRITION, RESIDUES AND HEALTH

1. Session 9 abstracts and late arrivals
2. Invited paper: Nutrition, residues and health

   J. Fink-Gremmels

3. Evaluation of skinned and unskinned chicken meat from the view points of fatty materials

   F.M.M. Abu-Salem, M. Soheir, El-Saidy and Z.A. El-Shamyi

4. Effect of adding inorganic selenium and vitamin E on the growth and status of lambs in regions containing toxic concentrations of copper in fodder

   L. Angelow and I. Yanchev

5. Inhibition of warmed over flavor in pre-cooked meat

   H. Bjørn, H. Stapelfeldt, G. Bertelsen and L.H. Skibsted

6. Some characteristics of Chinese-style meat snack foods

   M.-T- Chen, D.C. Liu, W.-L. Wonga dn T.-Y. Wong

7. Possibilities to use some indicative fooder plants and animal organs as a criterion for valuation on the grade of pollution with copper and zinc in industrial regions

   C. Dragnev, I. Yanchev and L. Angelow

8. Transfer of radiocesium from plants to venison

   M. Haffelder and H. Hecht

9. Monascus-extract a possible alternative to nitrite in meats

   L. Leistner, J. Fink-Gremmels and J. Dresel

10. Skatole levels in pigs selected on high and low protein diets

    K. Lundström, B. Malmfors, S. Stern, L. Rydhmer, A.B. Mortensen and H.P. Mortensen

11. Research on goose meat ant its product development

    L. Min and G. Xie

12. Effect of dietary fat quality and alpha-tocopheryl acetate supplementation on the susceptibility of porcine tissue to lipid peroxidation

    T.K. Murphy, P.B. Lynch, D.J. Buckley, F.J. Monahan and P.A. Morrissey

13. Probable mechanism(s) involved in meat mutagen formation and inhibition

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

14. Gamma-radiation of lambs and its effect on the hydrophilic properties of meat

    E. Pyotrovska, K. Vhulkova, S. Danchev and T. Zlatev

15. Results of a monitoring study: contamination of pork from the Western states of the Federal Republic of Germany with harmful substances from the environment

    R. Scheuer and H. Hecht

16. influence of vegetable oils and alpha-tocopheryl acetate supplementation in lipid peroxidation in chick muscle

    P.J.A. Sheehy, P.A. Morrissey and D.J. Buckley

17. Separation of porcine blood. Use of the red cell fraction in meat products and preparation of blood platelets

    E. Slinde and G. Brønstad

18. Studies of technologies for production of meat items with radioprotective properties

    E. Tsvetkova, V. Vladov and S. Chamova

19. Gamma-radiation of pigs and its effect on the structural and mechanical properties of pork

    K. Vhulkova, E. Pyotrovska, T. Zlatev and S. Danchev

20. Hazard analysis and critical control point programmes in relation to slaughter hygiene

    B.M. Mackey and T.A. Roberts

1 Carcass growth and characteristics

1. Effects of levels of barley in diets on meat quality of Awassi lambs

   E.J.A. Wahab, A.N. Al-Ani, S.A. Hassan and R.A. Al Jassim

2. Carcass composition of Mediterranean (Mediterráneo) Bubalus bubalis and Zebu (Nelore) Bos indicus breeds

   H.K. Arima, J.C.A. Mattos, C. Barbosa and E.T.F. Silveira

3. Effectiveness of commercial grading of live cattle as regards yield and carcass quality

   E. Bencomo, L. Chang, A.M. Gonzalez and E. Gonzalez

4. Characteristics of carcass and meat and their interdependence in three of our main breeds

   S. Cepin, M. Cepon and D. Skorjanc

5. Preliminary results of the composition of carcasses included in the Cuban pig carcass grid

   D. Cruz-Bustillo, A.M. Gonzalez, N. Prieto and M. Muñiz

6. Breed and sex bias in pig carcasses lean and fat content

   D. Cruz-Bustillo and M. Muñiz

7. Note on breed and sex bias on pig carcass grading in Cuba

   D. Cruz-Bustillo and M. Muñiz

8. Prediction of carcass lean percentage from fat and muscle measurements in different breeds, halothane sensitivities and conformation classes

   M. Gispert, M.A. Oliver, M.A. Tibau and A. Diestre

9. Relationship between carcass physical composition and carcass parts in fat tail lambs

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

10. Growth performance and body composition of Awassi lambs treated with progesterone

    S.A. Hassan, A.H. Hamra and E.J. Eatikad

11. Compositional variation of three lamb cuts

    D. Hopkins

12. Predicting the weight of cuts from mutton carcasses

    D. Hopkins, A. Roberts and K. Saunders

13. Differences between the progeny groups in the structure of swine body

    I. Juric, M. Djikic and S. Jovanovac

14. Meatiness of swine carcasses and qualitative properties of meat

    G. Kralik, A. Petricevik and I. Juric

15. An approach to carcass traits and liver and muscle composition in pigs fed sugarcane final molasses plus CrIII

    LY, Julio, Reyes José L. and Cruz-Bustillo, Diana

16. Comparison of carcass composition of ”Bob” and specified fed veal

    Malkus, L.A.; Specht, S.M.; Kinsman, D.M. and Bendel, R.B.

17. Sweet potatoes (Ipomoea batatas) in heavy pig fattening

    Manfredini, Manfredo; Badiani, Anna; Chizzolini, Roberto and Nanni , Nadia

18. Quantitative and morphologic studies of adipose tissue of early weaned lambs fed on sheep milk replacers

    Marinova, Penka; Voinova, Rosa; Profinov, Yanko and Chakarov, Peter

19. Effect of breed type on carcass quality of cull cows

    Muller, Lauro; West, Roger and Palmer, Arno Zane

20. Accuracy improvement of pig carcass composition estimation using a mathematical model

    Muñiz, Marisol and Cruz-Bustillo, Diana

21. Connection between the percentage of bones, muscle and fat tissue of swine carcasses

    Petricevic, Antum, Juric, Ivan and Kralik, Gordana

22. Connection of linear and weight measurements of lamb carcasses with grade of conformation

    Radovanovic, Radomir; Petrovic, Dragoslav; Cavoski, Dusan and Bojovic, Predtrag

23. Quality characteristics of meat from Awassi lambs as affected by slaughter weight and feeding level

    Rashid, Nafwal H. and Faidi, Arfan A.

24. Studying the influence of yeast preparation from Saccharomyces cerevisiae on pigs ageing and meat quality

    Rizvanov, Stefan, Katzarov, Damjan, Ivanov, Ljudmil and Ivanova, Penka

25. Lambs fattening under various protein and energy levels of the diet

    Shindarska, Zaprianka; Banskalieva, Veneta; Dimov, Vladimir and Dardjonov, Trifon

26. Perspectives and results of commercial crossing of dairy herds with beef sires on large scale operations

    Szucs, Endre; Csiba, Andras; ACS, Istvan and Ugry, Kornel

27. Development of method and automated system for registration and quality assement of beef carcasses

    Tatulov, Yu. V.; Lisytsyn, A.B.; Zakharov, A.N.; Mittelstein, T.M.; Sorokina; I.F. and Goroshko, G.P.

28. Animals’ growth stimulators on the basis of Bacillus mucilaginosus producing organism

    Vingradov, E.Ya.; Nyanikov, G.G.; Khuzin, KH. KH.; Belousov, A.A. and Rasulov, M.M.

29. Carcass characteristics and growth of farm animals

    T. Thornton

30. Carcass grading of cull cows and its relation with the nutritional and sensory quality of meat

    L.B. Lima, E. Bencomo, C. Casals, M. Nunez de Villavicencio and J. Gonzales

2 Biology and biochemistry of postmortem muscle

1. Biology and biochemistry of postmortem muscle. Status and challenges

   Cassens, R.G.; Lanari, M.C.; Mitsumoto, M and Mozdziak P

2. Acceleration of proteolysis in beef by addition of calcium ions

   Alarcon Rojo, Alma and Dransfield, Eric

3. Effect of a Clostridium histolyticum collagenase on the denaturation characteristics of beef intramuscular collagen

   Beltran, José Antonio, Bonnet, Madeleine, Ouali, Ahmed and Valin, Christian

4. The effect of temperature on the rigour mortis development of excised lamb muscles

   Beltran, José Antonio, Jaime, Isabel; ; Ceña, Pilar and Roncales, Pedro

5. Chemical and lipidic composition of the Spanish wild rabbit (Oryctolagus cuniculus)

   M.I. Cambero, L. De La Hoz, B. Sanz and J.A. Ordoñez

6. Studies on physical and chemical properties of chicken Surimi

   MT. Chen, SW. Pan and DC. Liu

7. Changes of HADH enzyme activity, muscle protein and other characteristics of porcine muscle caused by different freezing rates

   MT. Chen, PP. Tsai and WD. Yang

8. Free amino acids and dipeptides in porcine muscles

   M. Cornet and J. Bousset

9. The effect of storing raw meat under CO₂ on the visible texture of cooked muscle

   C.O. Gill and M. Penny

10. Tissue quality characteristics of pig meat obtained by intensive technologies of growing and feeding

    V.I. Ivashov, Yu.V. Tatulov,I.P. Nemtchinova, T.M. Ilyina and R.A. Khromova

11. Some functional properties of succinylated bovine haemoglobin

    K. Izumi, Y. Uetuki, H. Nakajima and Y. Okamoto

12. Determination of the molecular weight of partially purified thermostable muscle antigen using gel filtration technique

    E.K. Kang’ethe

13. Effect of electrostimulation on microstructure of meat

    S.I. Khvylya, A.A. Belousov, L.V. Khoulikovskaya and O.I. Rumynskaya

14. Consequences of androgen administration on indol and skatole concentration on backfat in male pigs

    C. Lopez Bote, G. Sancho, T. Reuvers, J.A. Garcia Regueiro, T. Antequera and J. Ventanas

15. Fatty acid composition of the lard, muscle and liver fat from Iberian pigs

    M.O. Lopez, L. De La Hoz, M.I. Cambero, E. Gallardo, J. Martin-Alavarez and J.A. Ordonez

16. Metabolic type of muscles and meat quality in stress-sensitive and stress-resistant pigs

    P. Marinova and P. Kamenov

17. 31P NMR study of post mortem changes in pig muscle

    A. Miri, A. Talmant, J.P. Renou and G. Monin

18. Influence of dietary fat and α-tocopherol supplementation on the fatty acid composition of pork and its susceptibility to lipid oxidation

    F.J. Monahan, D.J. Buckley, P.A. Morrissey, P.B. Lynch and J.I. Gray

19. Evolution of veal colour over time and parameters involved in the prediction of reflectance values for the purpose of grading carcasses

    S.A. Pommier, B. Lachance and C. Vinet

20. Effect of added fatty acids on heat-induced gelation of myosin

    K. Samejima, M. Ishioroshi and W.C.D. livera

21. Myoglobin content and a-hydroxyacyl-CoA-dehydrogenase activity of muscles as a tool to differentiate between fresh and thawed beef, skeletal muscles and offals of slaughter beef and veal

    F. Schwägele and K.O. Honikel

22. Anaerobic glycolysis rate and PSE condition in porcine longissimus dorsi muscle

    M. Severini, A. Vizzani and G. Cenci

23. Seal meat: A potential source of muscle food or waste

    F. Shahidi and J. Synowieki

24. Heat effects of the oxidation and the pyrolysis of total lipids extracted from various hog and cattle tissues

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

25. The effects of crosslinking introduced by a microbial transglutaminase on the heat induced gelation of Myosin B and on that of muscle proteins

    H. Yamada, M. Numata, T. Nakamura and M. Motoki

26. The influence of pH, Ca2+, concentration and temperature omn the proteolytic activity on myofibrils of CABP (Ca2+-activated neutral proteinase) isolated from lamb skeletal muscle

    P. Cena , I. Jaime, J.A. Bletran and Pedro Roncales

27. Characteristics of the meat of geese force-fed for foie-gras production

    O. Venegas, M. Martin, R.de Hombre and H. Bravo

3 Slaughter technology: Fresh meat and offal

1. Developments in fresh meat technology

   A.A. Taylor

2. Use of slaughtering by-products blends in sausage manufacture

   R. Diaz, C. Rodriguez, R. De Hombre, C. Casals, J. Alvarez and J. Duquesne

3. Use of modified starch for colourless globin from blood cells

   R. Diaz, Z. Villavicencio and S. Fernandez

4. Effect of low-voltage electrical stimulation on the tenderness of slowly refrigerated beef

   M. Garcia, C. Casals, G. Andujar and R. Castrillon

5. Consumer preferences for several lamb cuts

   D. Hopkins and K. Saunders

6. Sterilization of meal from meatworks waste in a cascading rotary dryer

   T.A.G. Langrish, R.B. Keey, C.O. Gill and J.E. Swan

7. Accelerated processing of pork loins

   A.J. Moller and E. Kirkegaard

8. Spleen protein concentrate utilization in frankfurters

   A. Perez, M.I. Lantero, F. Lago, M. Sevarez, R. De Hombre and E. Llama

9. pH changes of offal during storage

   E.K. Prost, E. Pelczynska and K. Libelt

10. Liver digest for microbiological uses

    C. Rodringuez, F. Barroetabeña, R. Zhurbenko and A. Varela

11. Utilization of beef heart for the obtainment of peptone for bacteriology

    C. Rodringuez, R. Zhurbenko, F. Barroetabeña and A. Varela

12. Physical-chemical quality traits of turkey breast muscles as affected by early post-mortem chilling rate

    F.J.M. Smulders, R.L.J.M. Van Laack, T.P. Blom and S.J.W. Hillebrand

13. Cold storage influence on the muscle proteins of vacuum packed chicken ham

    T. Tsvetkov, S. Bakalivanov and T. Bakalivanova

14. Effect of prolonged freeze storage at -20 °C on moisture lipid relationship in seven Egyptian beef, buffalo and mutton by-products

    M. Kamal, M.K.E. Youssef, M.K. Farag, A.A. Foad and S.I. Elsyad

15. Utilization of whole bovine blood as substrate for the obtainment of bacterial peptone

    R. Zhurbenko, F. Barroetabeña, C. Rodriguez and A. Varela

16. Industrial hot boning of beef carcasses in Cuba

    M. Carcia, E. Cencomo, C. Valladares and Hugo Santiesteban

17. Kinetics of beef carcass againg

    G.S. Mittal, K. Boakye and W.R. Usborne

4 Microbiology and hygiene

1. Hygienically appropriate time/temperature parameters for raw meat processing

   C.O. Gill and D.M. Phillips

2. Effect of inoculating lactic acid bacteria in decreasing populations of spoilage microorganisms in pork

   A.M. Chavez, A. Prado and I. Guerrero

3. Microbial development in curing of normal and DFD pork loins

   T.H. Groegaert and J. Van Hoof

4. Growth of Salmonella typhimurium and E. coli on high pH beef packaged under vacuum or carbon dioxide

   C.O. Gill and K.M. Delicacy

5. Quality, bacteriology and shelf life of thawed pork

   G.G. Greer and A.C. Murray

6. Hot boning and acid spray: a technology for developing countries?

   AM. Mathieu and M. Kapal

7. Studies on meat inoculated with two lactic acid strains as a means of decontamination

   E. Ponce and I. Guerrero

8. A study into the influence of salt level and sausage center temperature on quality and keepability of cooked sausage

   R.M. Salavatulina,, L.I. Lebedeva, N.A. Zhizhokina and T.V. Grishina

9. The occurrence of Listeria in slaughter houses and sausage producing plants

   M. Scheider

10. Shelf life of meat and meat products after a non-refrigerated transport

    C. Valladares, M. Garcia and C. Juan

11. The survival of Campylobacter jejuni on hot versus cold boned pork

    R.L.J.M. van Laack, F.J.M. Smulders, K.E. Dijkman and J.L. Johnson

12. Conditions affecting the growth of Staphylococcus aureus and enterotoxin production and detection in turkey meat

    I.M. Vicente Da Cruz, I. Fernandes and P.A. Brito

13. Microbiological stability in the manufacture of China bacon (La Rou)

    G.H. Wang, J. Dressel and L. Leistner

14. Heat Resistance of thermoduric enterococci isolated from frankfurter in Jamaiva

    C.L. Andre Gordon and M.H. Ahmad

5 Production management and process control

1. Research towards the use of robotics in meat processes

   P.N. Brett and K. Khodabandehloo

2. Management of plant for animal raw material processing at stochastic character of materials flows

   Yu.A. Ivashkin, A.V. Borodin and S.A. Shutov

3. Qualimetric model for meat raw materials quality evaluation

   V.I. Ivashov, V.A. Andrejenkov, L.V. Aljekina, Yu.A. Ivashkin, A.V. Borodin and S.A. Shutov

4. Problems of the productivity of labour in the meat industry

   I. Karaivanova, A. Hadzistojcheva, L. Stefanov and L. Panova

5. Goose liver classification by multivariate analysis

   M. Nuñez and M. Margarita

6. Value of Cuban hog carcasses

   N.E. Prieto and D. Cruz-Bustillo

7. Accelerated processing: Economical considerations

   R.L.J.M. van Laack, F.J.M. Smulders and J.G. Van Logestijn

8. Trading livestock according to estimated lean meat yield

   I. Whan and T. Thornton

9. Strategic variables, processes and technology in the meat production system – current trends and research requirements

   G. lorenz

6 Heat treated meat products

1. The many effects of heating on meat

   E. Puolanne

2. An inhibition of TBA formation in cooked and uncooked lamb and chicken patties using α-tocopherol

   F.M. Abu Salem and M.M. Saad

3. Three Portuguese country style sausages

   A. Barreto, M. Ferreira and J. Ouakinin

4. Production of cooked meat products – Possibilities for improvement

   M. Chakarov, A. Daskalova and V. Vladov

5. Use of big size containers for cured canned meat

   R.M. De La Mella, R. Santos, P. Cerezal, V. Acosta, R. De Hombre and E. Barrero

6. Factors affecting the colour stability of cured cooked meat products

   J. Farkas, G. Urbanyi, V. Mihalyi, E. Rekasi and K. Incze

7. Studies on the microflora of sterilised canned dishes

   G. Glavev and D. Dinchev

8. Effect of the amount of residual nitrite and vacuum level on color stability in pre-packaged cooked ham: chemical aspects

   R. Goutefonga, J. Tran and Y. Sanlaville

9. Influence of liquid plasma, pre-gelated plasma (raw livex) and white livex processed from stabilised pig blood plasma on quality of model comminuted scalded sausages

   A. Jarmoluk, Z. Duda and K. Grudka

10. Effect of stress susceptibility of hogs and processing treatments on the quality of pork products

    C.L. Knipe, M. Voyakin, J.G. Sebranek and R.A. Rust

11. Morphological aspects of lysosome study at electro-mechanical treatment of beef muscle

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

12. Evaluation of goose meat products

    M. Martin, H. Sarduy, H. De Hombre and H. Bravo

13. Effect of the processing technology on the quality parameters of cooked ham

    WD. Müller

14. Effect of extra pressure during thermal treatment on physico-chemical and histological parameters of ham quality

    E.F. Oreshkin, S.I. Khvylya and S.V. Rudenko

15. Heating rate of muscle homogenates containing higher amount of water

    P.M. Radetic, M.D. Suvakov and Miomir Cvetkovic

16. Rheologic characteristics of the combination native starch-commercial carrageenan in water and saline solutions

    M. Ramos, M.A. Guerra, R. De Hombre, L. Chang and A. Leyva

17. Effects of using mechanically separated chicken meat (MSCM) on physical and sensory characteristics of batter and breaded patties

    E.T.F. Silveira, N.J. Beraquet, H.K. Arima, R. Deliza, S.D. Da Silva and I. Shirose

18. ‘Technological” shelf life of heated treated, frozen and stored meat

    S. Tojagic and J. Popov-Raljic

19. The use of physical effect methods for salt curing of horse flesh

    E.T. Tuleuov, K.Zh. Amirkhanov, V.I. Vorobjev and M.A. Mirzabajev

20. Meat products deformation during heating

    S.N. Tumenov, A.V. Gorbantov, A.V. Kosoi and E.T. Spirin

21. Effect of a bacterial enzyme preparation on the technological properties of low-functional muscles

    K. Vulkova and K. Boshkova

22. Morphological changes in structureless sausages prepared from enzymatically modified beef hearts

    K. Vulkova, A. Kostov, M. Zhikov and S. Danchev

23. Study on the functional properties of sunflower protein concentrate with a view to its application in cooked sausages. I. Water holding capacity and solubility study

    K. Wassilev, N. Kamberov and N. Marinska

24. Study on the functional properties of sunflower protein concentrate with a view of its application in cooked sausages. II. Emulsifying ability and emulsion stability

    K. Wassilev, N. Marinska and N. Kamberov

25. Application of a sunflower protein concentrate in cooked non-durable sausages. I. Concentrate effect on the functional properties of the stuffing mass and finished product yield

    K. Wassilev, K. Vulkova, B. Kinan, B. Jordanov and S. Danchev

26. Application of a sunflower protein concentrate for the production of cooked non-durable sausages. II. Effect of the concentrate on the structural and mechanical properties and the chemical composition of the end product

    K. Wassilev, K. Vulkova, P. Alexiev, B. Jordanov and S. Danchev

27. Study on the processing technique of Pipa cured chicken

    M. Xianmin, M. Lizhen, J. Fuhu, Z. Lin and L. Naiyu

28. Effect of substituting fat with pea fiber on the functional properties of emulsion type sausage models

    P. Zeuthen and L.H.S. Baruch

29. The effect of protein ingrediment application on cured product quality

    M.A. Guerra, M. Ramos, G. Andujar, A. Leyva and R. Castillo

30. Determination of an optimal low level electrical stimulation treatment required to maximize selected quality and yiekld factors in a boneless prerigor cure sectioned and formed ham roast

    A.J. Bedinghaus, H.W. Ockerman, N.A. Parett, R.F. Plimpton and M-T. Chen

31. Determination of an optimal tumbling treatment required to maximize selected quality and yiekld factors in a boneless prerigor cure sectioned and formed ham roast

    A.J. Bedinghaus, H.W. Ockerman, N.A. Parett, R.F. Plimpton and M-T. Chen

32. Protein-lipid interactions and the function of the interfacial protein film in raw meat batters

    A. Gordon, S. Barbut and S. Smith

33. Processing of high pH meat from young bulls

    T.L. Hald

34. Phosphates and antioxidants as cryoprotectants in meat batters

    G.S. Mittal and S Barbut

35. Effects of tumbling speed and cumulative revolutions on restructured ham

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

36. Use of collagen-rich offal in meat products

    D. Ferez, O. Venegas, H. Herrera, R.de Hombre and C. Fernandez

7 Meat, meat products and nutrition

1. Heme iron fortified foods production

   R. Diaz, S. Fernandez, P. Reyes, M. Pardo, M. Sevares, J. Ochoa and I. Pratts

2. Dietary meat products with optimised compositions

   S. Dragoev, M. Popivanova, S. Danchev, K. Wassilev and B. Jordanov

3. Use iron fortified foods in human nutrition

   S. Fernandez, E. Martin, J. Carnot, R. Diaz, L. Jimenez and M. Valdivia

4. Nutritional evaluation of bovine spleen and liver concentrates

   M.I. Lantero, A. Perez, I. Martin, D. Valdes and M. Abreu

5. Influence of processing and one year storage on biological value of canned luncheon meat pork

   A. Mikulic, J. Pavlicek, V. Pazout, P. Polak, M. Vavrova, S. Zima and I. Ingr

6. Evaluation of biological effectiveness of sausages with modelled amino acid and fatty acid compositions

   I. Popov, S. Dragoev, H. Hristov, Nikola Boyadjiev, M. Popivanova and B. Jordanov

7. Changes of selected quality parameters of cured, smoked, raw pork-loin during storage at near cryoscopic temperature

   T. Szmanko, Z. Duda and J. Kuba

8. Method for yield and application of combined protein preparation in meat products manufacture

   Z. Tsaneva and N. Tjutjundziev

9. Influence of sublimation drying of amino acid composition of ready-to-eat products

   E. Tsvetkova, B. Jordanov and F. Ribarova

10. The utilisation of horseflesh in the manufacture of uncooked sausages

    E.T. Tuleuov, V.I. Vorobjev, A.S. Bolshakov, S.N. Ualijev and N.A. Apsalyamov

11. Application of combined protein preparations in dietary meat products

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

8 Fermented and intermediate moisture products

1. Fermented and intermediate moisture products

   L. Leistner

2. Optimization of the process of drying sausage products with the help of water activity index

   U.Ch. Chomanov and M.A. Mirzabajev

3. Changes in the extractability of protein and lipids from dry-cured ham during ripening

   J.J. Cordoba, T. Antequera, C. Garcia, C. Lopez-Bote, J. Ventanas and M.A. Asensio

4. Comparative studies on starter bacterial preparations from freeze-dried one-species and mixed cultures of Micrococcus and Lactobacillus

   T. Dimitrova, R. Kozhuharova and I. Iankov

5. Application of bacterial concentrates in the manufacture of smoked beef products

   G.A. Eresko, I.I. Timoshhuk and T.M. Shaposhnikova

6. Biotechnological method for production of sausages without casings by using a mixed broth culture

   R. Kiseva and J. Pampulova

7. Proteolytic and lipolytic breakdown during the ripening of Iberian hams

   C. Lopez Bote, T. Antequera, J.J. Cordoba, C. Garcia, A. Asensio and J. Ventanas

8. Thermodynamic and water exchange characteristics determining the optimal regimes of sausage drying and storage of meat products in casings (packs)

   A.V. Lykova, V.I. Stepanchuk and V.V. Vagin

9. Chemical characteristics of ”Alheira” – a Traditional Portuguese sausage

   C. Martins and L.M. Fernandes

10. Antioxidative activities of spices in intermediate moisture meats

    R. Mendiolera, D. Ledward and R.A. Lawrie

11. Study of a traditional dry beef product: ”Uzicka Prsuta”- Processing, quantitative and qualitative characteristics

    R. Radovanovic, D. Cavoski, D. Velickovic amd G. Carapic

12. Ultrastructure analysis in Spanish dry-cured ham: Dry-cured effect upon principal muscles in ham during post salting stage

    E. Sayas-Barbera, J.A. Perez-Alvarez, N. Lopez-Anton

13. The effect of chopping conditions on dry sausage metabolism

    A. Verplaetse, S. Van Hoye and D. Demeyer

14. A study on the process of drying or ageing of raw-dried sausages from chopped meat using a starter culture

    K. Wassilev, G. Kertelov and K. Boshkova

15. Preparation of fermented sausages by Lactobacillus

    M. Xian-Min, Z. Shu-Quan, L. Nai-yu and M. Li-Zhen

16. Effect of nitrate and ascorbate on color and color stability of dry, fermented sausage using “black slopping”

    G. Ally, D. cours, D. Demeyer, A. Verplaetse and F. Vandendriesse

17. Starter culture characterization using a model system

    A.E. Olsen

9. Analytical methods

1. Definition and measurement of meat quality

   K. Hofmann

2. Cadmium contents in Cuban meat products

   G. Beltran Llerandi, R. Menendez,V. Cordova, C. Garcia, M.O. Garcia-Roche, L. Perez and O. Torres

3. Automated spectrophotometric determination of nitrate and nitrite by hydrazine reduction in aqueous solutions and extracts of meat and meat products

   J. Czegledy-Janko, E. Nagy and V. Mihalyi

4. Monitoring and meat quality

   E. Dransfield

5. Low volatile nitrosamine in some Cuban canned meat products

   M.O. Garcia Roche, J. Culik, Z. Rossnerova, L. Vessely and V. Kellner

6. Instrumental method of sausage meat and finished sausages consistency control

   T.V. Kosaya, A.N. Abramov, G.T. Tumenova and V.V. Vagin

7. Use of an indirect ELISA to asses meat proteins denaturation by heat

   M.L. Marin, C. Casas and J.A. Ordonez

8. An autoanalyzer system with double channel for the determination of muscle protein and connective tissue protein

   E. Nagy, J. Czegledy-Janko, V. Mihalyi and L Kormendy

9. ELISA-A sensitive and economical test for detection and quantification of non meat proteins in heated meat products

   C. Ring

10. Application of the laws of thermodynamics for fast evaluation of water activity in biological systems

    I.A. Rogov, U.Tch. Tchomanov and A.U. Kamerbayev

11. The 2-thiobarbituric acid (TBA) acid methodology for the evaluation of warmed over flavour and oxidative rancidity in meat products

    F. Shahidi

12. Development and investigation of the new express method for the analysis of meat and milk components concentration

    V.I. Svinzov and B.N. Ivanov

13. Confocal scanning laser microscopy of meat products

    P.D. Velinov, R.G. Cassens, M.L. Greaser and J.D. Fritz

14. Fluorescence microscopy of meat products

    P.D. Velinov, R.G. Cassens, M.L. Greaser and J.D. Fritz

Workshop 2 Irradiation of meat and meat products

1. Effect of gamma radiation on microbial load of beef burger during cold storage

   M.M. Abd El-Baki, F.M.M. El-Zayet, M.Z. El-Fouly and B. Youssef

2. Effect of Gamma radiation on the fatty acid composition of lamb and pork produced from radiated animals

   E. Pyotrovska, K. Vulkova, T. Zlatev and S. Danchev

3. Effect of Gamma radiation on the structural and mechanical properties of meat from radiated lambs

   K. Vulkova, E. Pyotrovska, S. Danchev and T. Zlatev

Additional information
1. Table of contents

Invited papers

1. Opening of congress

   L. Tørnæs

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

   A. Toft Fensvig

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

   E. Schulz

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

   S.E. Sørensen

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

   M. Van Schorthorst

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

   K.V. Clausen

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

   R.L. Ellis

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

   C. Hagdrup

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

   T. Bishop

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

    N.V. Ashley

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

    K.O. Honikel

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

    C.R. Smith

13. Seminar 1.1: Systematic classification of carcasses

    J. Breitsameter, G. Stocker et al.

14. Seminar 1.1: The classification center for pig carcasses

    H.B. Verwohlt

15. Seminar 1.1: Beef classification center

    F. Petersen

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

    D.E. Games

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

    T. Grøndalen

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

    E.A. Goodall

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

    V. Clausen

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

    F.O. Sørensen

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

    S. Reenberg

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

    K. Khodabandehloo

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

    H. Th. Massink

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

    B.C. Breidenstein

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

    B. Kunz

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

    T. Grandin

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

    P.A. Barton-Gade

28. Tulip-Velje Nord plant

    L. Chr. Nielsen

Session 1 Online methods for meat and carcass quality assessment

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

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

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

   A. Fortin

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

   R. Kivikari and E. Puolanne

4. Online system for measuring the intrinsic colour of pork

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

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

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

6. The assessment of veal colour for classification purposes

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

7. Online monitoring of lean content of cartoned beef

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

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

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

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

   B.L. Dumont

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

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

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

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

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

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

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

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

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

    B.L. Dumont

15. Dressing percentages and carcass characteristics in horses

    M. Manfrendini and C. Gavani

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

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

Session 2: Microbiology, hygiene, keepability and food safety

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

   B. Eriksen

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

   J. Labadie

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

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

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

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

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

   C.O. Gill and M.P. Reichel

6. Identification of some lactic acid bacteria from meat

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

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

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

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

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

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

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

10. Lipolytic activity of meat starter cultures

    H. Nielsen and M.K.B. Kemner

11. Lipolytic activity of microorganisms isolated from dry cured ham

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

12. Starter culture characterisation using impedimetric procedures

    A. Olsen and P. Zeuthen

13. Studies of lactic acid fermentation in two meat species

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

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

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

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

    F.A. Stolle

16. Bacterial contamination during the pig slaughtering process

    E. Nerbrink and E. Borch

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

    P. Gustavson and E. Borch

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

    R. Sørensen and J. Kirk Andersen

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

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

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

    A.E. Olsen

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

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

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

    F. Andersen

23. Storage stability of dried salted mutton

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

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

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

25. Fate of frozen meat when freezer becomes inoperative

    H.W. Ockerman and A.J. Bedinghaus

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

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

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

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

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

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

29. Effect of fat content on mutagenicity of fried beef

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

30. Ochratoxin A: Toxicological assessments of residues in meats

    J. Fink-Gremmels and L. Leistner

31. Strategies for improving fresh meat colour

    C. Faustman and R.G. Cassens

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

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

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

    M. Gunvig and L. Bøgh Sørensen

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

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

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

    E. Borch and E. Nerbrink

36. Microflora of chinese style sausages and their biochemical characteristics

    SL. Guo and MT. Chen

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

    MT. Chen and Hy. Tseng

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

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

39. The microbial status of some Egyptian meat products

    T. El-Khateib

40. Preservation of the Nan-an pressed salted duck

    Z. Yongchen and X. Daliao

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

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

Session 3 Analytical methods

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

   H. Berg

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

   F. Bauer and A. Kelner

3. Species identification in heat processed meat products

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

4. Biochemical methods for detecting meat quality

   Sy. Zeng

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

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

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

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

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

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

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

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

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

   F. Shahidi

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

    N.J. Engeseth and J.I. Gray

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

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

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

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

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

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

14. H and CNMR studies of fat in meat products

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

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

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

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

    K. Arihara, M. Itoh and Y. Kondo

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

    G. Johansson

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

    IL.E. Andersen and J.R. Andersen

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

    P. Sterrenburg

20. Consumer evaluation of fresh pork quality

    J.R. Romans

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

    S.A. Yevelev

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

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

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

    K.H. Eggen and R. Waddington

24. Ultrastructural research of starch granules and starch sausage

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

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

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

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

    L.H. Jun and L.X. Dong

27. Nitrosamines in some Egyptian cured meat products

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

28. Extraction of radiocesium from reindeer meat

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

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

    K. Yamamoto, K. Samejima and T. Yasui

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

    S. Vanderhaeghe and C. Deroane

Session 4 Information technology in slaughtering and meat processing

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

   T.T. Christiansen

2. Towards a database system for slaughterhouse management

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

3. Automatic control of a meat loading and mixture line

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

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

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

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

   M. Sørgård Jørgensen

Session 5 New production technologies and product development

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

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

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

   Th. Croegaert and J. Van Hoof

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

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

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

   J. Garcia-Regueiro and I. Diaz

5. Salt uptake by hams during dry curing

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

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

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

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

   M. Gil and J. Arnau

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

   K. Wassilev, R. Dimitrov and A. Axarov

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

   K. Wassilev and P. Georgieva

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

    E. Tornberg, A. Olsson and K. Persson

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

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

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

    G.S. Mittal and S. Barbut

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

    G.S. Mittal and L.R. Correia

14. Presalting of meat raw materials

    A.M. Hermanson

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

    L. Min and C. Ni

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

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

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

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

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

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

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

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

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

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

21. Proteolysis during dry sausage ripening

    A. Verplaetse and D. Demeyer

22. New type of starter culture for fermented sausages

    M. Sutic and R. Milanovanovic

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

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

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

    G. Andujar and C. Valladares

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

    A. Ohlen and G. Bertelsen

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

    S.O. Tömek and D. Gönencayoglu

27. Compresion characteristics of minced meat durin sausages forming

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

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

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

29. Medicobiological evaluation of dietary meat products

    M. Popivanova, S. Danchev and K. Wassilev

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

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

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

    D. Kolozyn-Krajewska and K. Biedrzycki

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

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

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

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

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

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

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

    Z. Duda, A. Jamoluk and J. Uhornicki

36. Current status of nitrite-free meat curing systems

    F. Shahidi

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

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

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

    K. Hofmann and K. Marggrander

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

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

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

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

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

    V.I. Khlebnikov and I.A. Zhebeleva

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

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

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

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

44. Abbatoir products as semi moist pet food

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

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

    B. Skenderovic, I. Tonkovic and G. Vujkovic

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

    B. Skenderovic, V. Tonkovic and I. Sekulic

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

    P. Jakob

48. Enzymatic bone cleaning and scrap meat recovery

    N.H. Sørensen and P.B. Rasmussen

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

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

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

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

Session 6 Muscle biology and meat biochemistry

1. Environmental enrichment reduces excitabilty in confinement reared pigs

   T. Grandin

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

   K. Troeger

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

   A. Fortin

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

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

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

   B. Dzierzynska-Cybulko and E. Pospiech

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

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

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

   P. Barton-Gade and L.O. Blaabjerg

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

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

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

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

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

    V. Nosal and O. Palanska

11. Occurence, prevention and objective identification of beef DFD

    I. Ingr, P. Ales and A. Mikulic

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

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

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

    J.D. Wood and A.J. Kempster

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    N.G. Marriot and G.C. Arganosa

25. Inhibition of postmortem tenderization by beef

    M. Koohmarie

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

    E.J. Abdul Wahab

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

    P. Barton-Gade and C. Bejerholm

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

    A.C. Sjöblom and K. Lundström

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

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

30. Effect of ageing on quality of meat proteins

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

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

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

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

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

33. Postmortem glycogenolysis and pigmeat quality

    M. Severini, G. Cenci and A. Vizzani

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

    A. Alarcon-Rojo and E. Dransfield

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

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

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

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

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

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

38. Electrical stimuation and rapid chilling of pig carcasses

    A.A. Taylor and M.Z. Tantikov

39. Enzymatic study of meat quality

    S-Y. Zeng et al.

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

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

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

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

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

    B. Buts, E. Claeys and D. Demeyer

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

    S-Y. Zeng and Y-L. Lio

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

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

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

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

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

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

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

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

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

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

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

    H.H. Mohammed

50. Fatty acid composition of various fat depots of lambs

    V. Banskalieva, Z. Shindarska and V. Dimov

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

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

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

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

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

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

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

    DC. Liu and MT. Chen

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

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

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

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

Additional information
1. Theme address: Meat and mankind

   M.V. Tracey

Growth and carcass characteristics

1. Manipulation of growth in domestic animals

   R.F. Thornton and R.K. Tume

2. Muscle growth in meat animals

   W.R. Dayton and M.R. Hathaway

3. Adipose tissue growth in livestock species

   S.B. Smith

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

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

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

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

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

   A.W. Waggoner and M.E. Dikeman

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

   B. Ball and E.R. Johnson

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

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

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

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

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

    S. Cepin

11. The prediction of beef carcass lean content

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

12. Determination of saleable beef yield in carcass competitions

    E.R. Johnson and B. Ball

13. Fiber type distribution in porcine muscles

    M. Ruusunen and E. Puolanne

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

    R.D. Johnson and M.E. Dikeman

15. Undernutrition and body composition of rats

    D.M. Murray and C.G. Stubbs

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

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

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

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

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

    A. Petricevic, G. Kralik and D. Petrovic

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

    E.R. Johnson and B. Ball

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

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

21. Industrial yields of pig breeds commercially important in Cuba

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

22. Composition of trimmed retail lamb cuts

    D.L. Hopkins

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

    S. Qishun

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

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

25. Slaughter value of pigs of different production types

    G. Kralik, A. Petricevik and F. Levakovik