Category: DigICoMST

Additional information

1 Transportation and pre-slaughter stress of farm animals and the quality of meat produced

1. Abstracts
2. Developments in the preslaughter treatment of slaughter animals

   P.A. Barton-Gade

3. Aptitude de divers types génétiques de porcs á la fabrication du jambon sec

   P. Sellier, G. Monin and A. Talmant

4. Influence of halothane positive pigs on technological yield of cooked ham

   M. Honkavaara

5. Halothane sensitivity and quality of the carcass and meat of the German landrace pigs (in Russian)

   TS. Yablansky, Y. Syarov, I. Venev, V. Drbokhlav and P. Mishev

6. Influence of the pre-slaughter conditions of feeding and rest of piglets on the live weight, slaughter and commercial cost of the carcass (in Russian)

   M. Machev and ST. Ivanov

7. Research on stress resistance of young pigs (in Russian)

   S. Stefanova, Y. Dimov, A. Stoykov

8. Meat quality of young male cattle according to the duration of the preslaughter rest (in Russian)

   D. Katsarov, N. Dimitrova, I. Kaloyanov, G. Monov, E. Markov, A. Grozdanov, N. Dilova, R. Petkov and S. Rizanov

9. Comparative studies on the meat qualities of pigs, slaughtered without or after preslaughter rest bin accordance with the season (in Russian)

   L. Ivanov, IV. Kaloyanov, G. Monov, M. Radeva, A. Grozdanov, D. Katsarov, N. Dilova and St. Rizanov

10. The effects of limited diet and fasting prior to slaughter on physical and chemical properties of meat from Awassi lambs

    N.H. Rashid and H.H. Salih

11. Rearing environment affects a pig’s reaction to handling

    T. Grandin and S.E. Curtis

2 Meat production: Mechanization and robotization; sanitation; and meat quality

1. Abstracts
2. Meat production, mechanization and robotization, sanitation and meat quality

   O.S. Braathen

3. Beef quality trait in different muscles of growing finishing bulls slaughtered at various ages

   E. Szücs, A. Csiba, A. Nagy, I. Ács and K. Ugry

4. Improvements in the technology and equilibrium for edible blood collection (in Russian)

   N.M. Krekhov, M.F. Khorjkova, E.S. Blyakher and S.I. Bulikov

5. Hygienic safety of poultry meat as affected by the technological processing (in Russian)

   V.P. Panov

6. Utilisation of inedible slaughter waste as a source of perfect feeding protein in pig and poultry rations (in Russian)

   A.I. Snitsar, L.I. Stekolnikov, A.A. Belousov, N.Yu. Sklyaro, V.I. Roshtchupkin, R.I. Iskenderov

7. A rational procedure of preslaughter animal immobilization with pulse direct current (in Russian)

   E.N. Mushinsky, A.F. Savtchenko, N.N. Mizeretsky and I. Glavinka

8. Ergebnisse und Erfahrungen beim mechanischen Nachentfetten von Schwarten

   A. Baier and E. Haack

9. The effect of feeding single cell protein on some physiological effects in broilers

   D.H. Al-Hasani, M.J. Al-Shadeedi, F.F. Ezzat, G.A. Al-Kaissy, S.A. Naji

10. Influence of antemortem diet on extra low voltage electrical stimulation in lambs

    F. Jimenez-Colmenero, A. Moral, J. Carballo, R. Enamorado and E. Garcia-Matamoros

11. Effect of extra low voltage electrical stimulation on beef sternocleidomastoid muscle (trial using two stimulators with different electrical parameters)

    E. Garcia-Matamoros, A. Moral, F. Jimenez-Colmenero, J.C. Nieto and J Carballo

12. Qualität von Lammfleisch verschiedener Population

    P. Freudenreich

13. The effects of captive bolt stunning on brain function in cattle and sheep

    C.C. Daily, N.G. Gregory, S.B. Wotton

14. Poultry slaughtering procedures

    N.G. Gregory and S.B. Wotton

15. Influence of electrical stimulation on structural mechanical properties of beef

    S. Danchev, D. Tsakov and A. Kostov

16. Intensification of pork production by using effective additives (in Russian)

    L. Tcheshmedjieva and A. Krastev

17. Automatisches System für Nasstoalet der Schlachtkörper von Rinder

    A. Mladenov, A. Popov and A. Iwanov

18. Studies on the technological properties of meat from fattened geese (in Russian)

    K. Kostadinov, ST. Danchev and K. Vasilev

3 Technologies of the refrigeration treatment and storage of meat; cooler design and mechanization; energy conservation

1. Abstracts
2. Computer based design of refrigerating systems for meat plants with flow meat processing (in Russian)

   V.P. Onisnchenko and I.G. Chumak

3. Investigation of the influence of hydroaerosol chilling on physico-chemical and microbiological characteristics of cooked sausages (in Russian)

   O.N. Kalinichenko, M.A. Dibirasulayev, G.A. Balandina, E.L. Noiseyeva and G.Z. Yakubov

4. Intensification of frigorific treatment with application of inter-chamber regeneration of moisture (in Russian)

   A.F. Kryukov, V.V. Burets, V.V. Polunchenko, A.E. Gorbach, E.YA. Fainzilberg band V.M. Kolesnikov

5. Influence of ageing, freezing rate and length of storage on the quality of beef

   L. Müller

6. On the indirect block freezing of warm meat (in Russian)

   V. Dimitrov, TS. Tsvetkov and A. Grozdanov

7. Influence of freezing and frozen storage on the structural and mechanical properties of chicken meat (in Russian)

   M.M. Lalov and M.A.M. Soleman

8. Influence of freezing and frozen storage on the hydrophillic properties of chicken meat (in Russian)

   M.A.M. Soleman and M.M. Lalov

9. Industrial tests of a conveyor freezer for meat and meat packings in a dynamic disperse medium (in Russian)

   ST. Dichev and BR. Bratanov

4 Muscle biology and physiology of post-mortem processes in the muscle; meat and muscle tissue biochemistry; meat morphology and histology; chemical composition of meat; analytical chemistry methods for the evaluation of meat and meat products

1. Abstracts
2. An assessment of the role of muscle biology research in the field of meat science

   R. G. Cassens

3. Quality of quick frozen chicken meat products (in Russian)

   N. Mitrofanov, V. Kraynyaya, N. Balchunas and I. Safronova

4. Food and biological value and medical-biological characteristics of the preserved baby food, made of mechanically boned chicken meat (in Russian)

   E. Stefanova, V. Khlebinikov and L. Khovaeva

5. A study on the food and biological value of low energy ready to cook meat products (in Russian)

   A.V.A.V. Ustinova, E.G. Bobrikova, A.A. Belousov, N.E. Belyakhina, V.I. Edelman, L.I. Soloyova, K.S. Ladodo and B.P. Sukhanov

6. The mechanism of ultrasonic vibration effect on renin extraction (in Russian)

   I.A. Rogov, R.A. Khromova, A.A. Belousov, G.E. Limonov, L.I. Izotova and B.A. Klimova

7. The morphological composition of buffalo carcasses as an indicator of optimum slaughter time (in Russian)

   N.N. Shukyurov and G.L. Solntseva

8. Methods of quantitative evaluation and modelling of raw meat and finished products amino acid balance (in Russian)

   N.N. Lipatov

9. A study on the lipid oxidation during frozen raw sausage storage (in Russian)

   G.L. Solntseva and N.V. Romanova

10. The chemical composition and vitamin content in the meat of arabian camels (in Russian)

    L.F. Karmyshova, V.P. Ilyukhina, G.A. Safronova, G.I. Edelman, M.I. Baburina and L.F. Kanykina

11. The morphological and chemical composition of mutton cuts (in Russian)

    N.N. Shishkina, L.F. Kanykina and T.I. Yurtchenko

12. A physicochemical and sanitary hygienic study on the edible protein prepared form non traditional animal materials (in Russian)

    V.I. Piulskaya, L.I. Stekolnikov, V.Z. Krakova and G.P. Ratchaitene

13. The determination of collagen hydrothermal resistance of beef gullet meat tissue

    I. Górska, T. Szmańko and G. Krasnowska

14. The proteins of squid meat

    I. KoŁodziejska

15. Effect of ionic strength on extractability and electrophoretic picture of proteins in a chicken broiler muscle tissue

    T. Smolińska and W. Kopec

16. Rapid glycolysis test for detection of DC beef in slaughter line

    M. Vada-Kovács

17. Detection of PSE hams by pH₁ and dielectric loss

    M. Vada-Kovács, J. Sebestyén and A. Csiba

18. Physical and chemical quality indexes of Cuban pork

    O. Venegas, G. Andújar and C. Carrillo

19. Schnellmethode für die Bestimung des Wasser-, Kochsalz- und Eiweissgehaltes von Blutplasma

    W. Höpener, H. Krüger and R. Sellner

20. The composition of hog intramuscular lipids

    L. Bastić, V. Djordjević, G. Remberg, M. Bastić, D. Skala, J. Jovanović

21. Studies of some chemical and physical properties of mutton and buffalo’s meat

    K.M. Ibrahim and A.A. El-Dashlouty

22. Estimation of Z-line destruction during muscle reservation

    A.T. Rantsios

23. Fettsäuren im Schweinefett. I. Charakterisierung des Fettsäuremusters bei den schweizerischen Schweinerassen

    A.L. Prabucki, D. Schwörer and J.K. Blum

24. Fettsäuren im Schweinefett. II. Beziehungen zwischen den Fettsäuren im Schweinefett sowie den Mast- und Schlachtleistungsmerkmalen

    D. Schwörer, J.K. Blum and A.L. Prabucki

25. Connective tissue content and arrangement of perimysium in bovine muscles with special emphasis on elastin

    G.K. Totland, D. Ulriksen and E. Slinde

26. Recent advances in the study of myosin and myofibril gel formation

    K. Fretheim, B. Egelandsdal, O. Harbitz and K. Samejima

27. Protein hydrophobocity of extracts of heat treated pork

    C.K. Wilkins

28. Untersuchung zur Analyse tierischer Lebensmittel mittels Irreflexionsanalyse

    M. Altmann, K. Mifek and R. Frühling

29. Relation entre les caractéres du périmysium et ĺa texture de la viande de bouef

    B.L. Dumont

30. Variation de la teneur en fer héminique de la viande de bouef

    J. Bousset and B.L. Dumont

31. Antioxidative properties of alpha-tocopherol in cooked pork

    E.D. Aberle, K. Whang, M.D. Judje and I.C. Peng

32. Evolutions morphologique, biochemique et contractile du muscle intercostales externi du porcs normaux et sensibles à l’halothane au cors de la croissance

    G. Kozak-Reiss, J.P. Gascard, G. Monin, A. Lacourt, P. Lacourt, A. Talmat and A. Mejenes-Qiujano

33. Amino acid composition of 7 Egyptian beef and buffalo by-products

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

34. Studies on the quality of meat from pigs, fattened with feed mixtures with an addition of pigskin protein bouillon (in Russian)

    G. Monov, I. Yonova, R. Petkov, A. Durov and P. Dilov

35. Utilisation of the impedance metric method for evaluating meat emulsions stability

    N. Raev and K. Vassilev

36. Influence of defrosting on protein profile of beef (in Russian)

    M. Milev

37. Relationship between the level of some biochemical and hematological parameters in the blood and meat production in cattle and sheep

    T. Makaveev

38. Relationship between polymorphic loci and activity of some enzymes and meat production in swine

    T. Makaveev

39. Study on both the colour and metabolite type of fibres in muscles of lambs at different age

    A. Pinkas and P. Marinova

40. Influence of breed and halothane sensitivity on some traits of pig muscles

    A. Pinkas, P. Marinova, A. Stoykov and G. Monin

41. Comparison de la composition des carcasses et de quelques qualités de viande de buffles et de bovins

    P. Marinova, M. Renerre, A. Pinkas, O. Polihronov and A. Lacourt

42. Studies on the chemical composition of deer meat (in Russian)

    R. Petkov

43. Growth, development and structural characteristics of farm animals’ skeletal muscles (in Russian)

    Y. Petrov

44. A modified spectrophotometric method for the determination of available methionine in meat and meat products (in Russian)

    I. Zakhariev and KH. Yuroukov

45. Investigations on the nutritive value of proteins depending on meat collagen content (in Russian)

    I. Zakhariev, I. Buklova and D. Baikova

46. Steroid receptors and meat quality in ovarioectomized gilts treated with estradiol-17β (in Russian)

    PH. Stanchev, AR. Krastev, N. Nestorov, B. Dineva and G. Dikova

47. Biochemical and histochemmical studies on the muscle tissue of different farm animals and poultry (in Russian)

    G.Uzunov and Y. Petrov

48. Quality of meat from pigs fattened with feed mixtures with an addition of bacterial protein (in Russian)

    G. Monov and A. Djourov

49. Influence of fasting and cholesterol loading on the transport of calcium ions through the sarcolemma membrane (in Russian)

    O. Petkova, G. Uzunov, N. Ivanov and P. Popova

50. Appréciation objective de la stabilité de la couleur de saucissons, produits avec du colorant sanguin pulvérisé

    E. Miteva, D. Gadjeva, N. Nestorov and A. Gakev

51. Structural mechanical and microstructural changes in dietetic poultry semi-products (in Russian)

    T. Bakalivanova, P. Velinov, M. Jikov and M. Lalov

52. Influence of cold storage on some biochemical indices of frozen dietetic poultry semi-products (in Russian)

    T. Bakalivanova, ST. Bakalivanov and S. Mitkov

53. Morphological changes in the muscle tissue upon the heat treatment of sterilised cans of pork and beef

    V. Vladov, P. Velinov and M. Zhikov

54. Morphological investigations on fat and protein emulsion in the dietetic meat production (in Russian)

    G. Dimitrov, P.Velinov and M. Jikov

55. On some indices, related to the medical and biological evaluation of combined meat products with soya isolate ”E 500” (in Russian)

    S. Dryanovsky, A. Cholakova, A. Krastev and ST. Bakalinov

56. The spectra in the UV-region as a criterion for the evaluation of lipid changes during refrigerative preservation of meat

    L. Bliznakova and G. Dimitrov

57. Application of a new method for the determination of free fatty acids in meat lipids

    D. Gadjeva

58. A comparative investigation of hydrolytic and oxidative changes in lard, induced by shortwave irradiation and heating

    D. Gadjeva and E. Miteva

59. Microstructural analysis in meat and meat products studies

    P. Velinov and A. Belousov

60. Untersuchung der Lipide-Veränderung in gefriergetrockneten, Fleischspeisen während der Lagerung

    E. Zwetkova, I. Sachariev, K. Beev and N. Alexiev

61. Changes in lipid fractions during the ripening of fast ripening sausages manufactured using starter cultures

    B. Dineva, L. Piperova, TS. Tsvetkov, A. Krastev and R. Brankova

62. Effects of estradiol and progesterone on the activities of tyrosine aminotransferase and ornithine decarboxylase and the levels of protein in the liver and the muscles of ruminants

    A. Krastev

63. Nutritive value of meat and by-products (in Russian)

    E. Gelencser, E. Petres, E. Horvat and G. Karpaty

5 Meat and meat product microbiology: Microbial contamination of meat and the latter’s hygienic (sanitary) evaluation; microbial characteristics of packaged meat and meat products; microbial characteristics of canned meat, microbial characteristics of meat products; microbial starter cultures, systematics, technology and physiological characteristics

1. Abstracts
2. Microbiology of meat and meat products

   D.A.A. Mossel , J.M.A. Snijders and F.J.M. Smulders

3. Studies on the relation of biochemical, organoleptical and microbiological charateristics of semidry raw smoked sausages with added bacterial starter cultures (in Russian)

   M.M. Mikhailova, V.V. Krylova, V.G. Vasilyev, O.V. Dyomina, G.I. Solodovnikova, I.G. Anisimova, I.V. Lagoda and G.V. Kosareva

4. The microbial content of chilled and partly frozen meat during cold storage period (in Russian)

   N.V. Netsepliaev, N.P. Mazurenko, A.S. Bibikov

5. Microbiological indices of structured protein products (SPP) based on blood plasma (in Russian)

   V.M. Matviytchuk, N.N. Lipatov, I.A. Rogov, E.I. Titov and A.G. Zabashta

6. The study of qualitative and quantitative changes of PSE and DFD meat microflora in relation to its technological utilisation (in Russian)

   J. Budig and E. Nápravníková

7. Einfluss von Starterkulturen auf pathogene Mikroogarnismen

   M. Delényi and K. Incze

8. Hot deboning in Cuba. Microbiological aspects (in Russian)

   C. Valladares, M. Roca and S. Jarres

9. The use of microbial cultures in smoked beef products

   I.I. Timoshtchuk, T.M. Shaposhnikova, V.S. Deniseko, V.P. Krylova, L.A. Bushkova and G.K. Eryomina

10. Observations on taint in gammons

    J.F. Dempster

11. ATP-bioluminescence: a rapid method for the estimation of microbial contamination of meat and meat products

    H. Labots and F.K. Stekelenburg

12. Application of bioluminescence as a rapid method for the assessment of microbial status of the meat

    P. Zeuthen and B. Eriksen

13. Interaction of Lactobacillus sp. – Brochotrix thermosphacta

    J. Fournaud, R. Lauret and J. Sechet

14. Microbiology of pork skin during slaughtering

    P. Colin and C. Lahellec

15. Survival of Campylobacter jejuni in selected gaseous environments

    D.M. Kinsman, M.D. Greenberg and N.J. Stern

16. Rapid counting of Pseudomonas fragi in meats with an Elisa method

    J. Labadie and K. Harhoura

17. Influence of the ways of freezing (one or two-stage) on the microflora in frozen meat (in Russian)

    M. Milev

18. Test for toxicity of micrococci and staphylococci used as starter cultures (in Russian)

    A. Brankova, M. Radeva, M. YulianovaT and Peeva,

19. Species composition of microorganisms of the Micrococcaceae family in veal and pork production (in Russian)

    I. Kaloyanov and G. Monov

20. Dependence between the temperature and duration of enrichment at isolation of Yersinia enterocolitica in meat (in Russian)

    J. Kunev

21. The presence of Streptococcus avium on the surface of the slaughtered poultry (in Russian)

    Y. Gogov

22. Studies on the spread of Y. enterocolitica in slaughter intended animals (in Russian)

    A. Pavlov

23. Studies on the presence of Y. enterocolitica in meat (in Russian)

    A. Pavlov

24. Biochemical properties of strains of Y. enterocolitica isolated from animals and meat (in Russian)

    A. Pavlov

25. Some aspects referring to the storage of freeze-dried bacterial strains used as a starter in the production of meat products (in Russian)

    L. Ivanova and S. Djevizov

26. Studies on the proteolytic activity of isolated from veal psychrophilic microorganisms (in Russian)

    R. Ilieva, M. Donzo and A. Tchmel

27. A study on the antibiotics sensitivity of Pediococcus cerevisiae strains 136 and 167 used as starter culture

    K. Boshkova and ST. Danchev

28. Studies into the possibilities of preparing fast ripening meat products using starter cultures instead of G.D.L.

    R. Brankova, M. Radeva, B. Dineva, A. Krustev and E. Barilska

29. Viability of microorganisms in freeze-dried starter preparations under refrigeration conditions

    TS. Tsvetkov, R. Brankova, M. Yulianova, M. Radeva and B. Dineva

30. Einfluß der technologischen Bearbeitung auf die Mikroflora der gefriergetrockneten Fleischprodukte

    D. Dintschev, E. Zwetkova, K. Beev and N. Alexiev

31. Improvement of the method of raw-dried cured ham production using starter cultures (in Russian)

    R. Kisseva, ST. Djevizov and ST. Danchev

32. Microflora of raw dried beef products manufactured by an accelerated technology

    M. Chakarov and N. Dimitrova

33. Intensified raw dried pork products manufacture using starter cultures. II. Changes in product colour characteristics (in Russian)

    R. Kisseva, S. Danchev, M. Renerre and S. Djevizov

34. Influence of the final temperature on the microflora under meat cold storage (in Russian)

    M. Milev

35. Influence of nitrite on the ultrastructure of Streptococcus faecalis

    T. Attanasova-Assenova and N. Cherepova

6 Meat product technology: Curing; ripening and ageing; mechanical treatment (cooking or sterilisation); smoking; drying; types of meat products; meat product packaging

1. Abstracts
2. A study into the influence of sausage casing porous structure on the mechanism of water transfer and sausage dehydration intensity (in Russian)

   A.V. Lykova, V.K. Mamykin, G.M. Slepykh and I.I. Ivlev

3. A complex study of tripe as a raw material for the manufacture of comminuted meat products (in Russian)

   N.N. Lipatov, I.A. Rogov, E.N. Gherasimtchik, N.G. Krokha, L.F. Mitaseva

4. Cooked sausage production with the use of low pressure during the defreezing, corning, sausage meat preparation and necessary equipment (in Russian)

   N.K. Zhuravskaya, V.I. Ivashov, O.I. Yakushev and L.F. Mitaseva

5. On the composition of some combination products (in Russian)

   F.I. Verkhoturova, M.S. Bidenko and L.S. Baldalinova

6. The evaluation of meat quality in canned skinless frank production in case of combined heat supply (in Russian)

   V.I. Khlebnikov, E.F. Oreshkin, V.N. Makhonina and S.G. Zabashta

7. Substantiation of the formulation of multiprotein component containing brines for cured beef products (in Russian)

   E.F. Oreshkin, M.M. Tashpulatov, G.P. Goroshko and A.S. Bolshakov

8. The development of new canned meats for dietetic therapy of infants (in Russian)

   A.V. Ustinova, N.L. Pavlova, L.F. Karmyshova, N.N. Kozlova, V.T. Kolesnikova, K.S. Ladodo, T.E. Borovik and B.P. Sukhanov

9. Particularities in collagen film structure formation (in Russian)

   V.M. Gorbatov, P.M. Golovanova, N.N. Tuzova, L.R. Makarova, G.M. Yazikova, V.K. Smirnov, I.A. Martemyanova and E.V. Eliseyeva

10. Improving the process of cooked sausage manufacture (in Russian)

    V.M. Gorbatov, E.T. Spirin, V.V. Vagin, N.V. Zavyalov and G.Z. Djamilashvili

11. A study into meats cooking in the environment with a high relative humidity (in Russian)

    S.A. Alexandrov, V.M. Gorbatov, S.I. Sukhanova and L.A. Tsariya

12. Utilization of poultry by-products as a source of ”pre-digested” protein for dietetic and enteric tube feeding (in Russian)

    E. Kudinova, V. Volik, V. Belikov and A. Nesmiyanov

13. Conditions of sterilization of canned mechanically deboned and minced poultry meat (in Russian)

    L. Grunina, G. Chernova, V. Gonotsky and I. Chvanenko

14. Hygienic aspects of liquid smoke

    R. Uherovà, J. Dubravický, V. Smirnov and J. Hrivnák

15. The mechanism of heat and mass transfer of heat during the thermal treatment of sausages (in Russian)

    FR. Pokoný and ST. Marecek

16. Changes in squid meat induced by cooking

    I. KoŁodziejska, Z. Sikorski and E. Myśliwiec

17. Dry livex black and its medical application

    S. Zaleski and A. Malicki

18. Einfluss der Elektrostimulierung auf die Thermostabilität des Kollagens von Rindermuskeln

    E. Pospiech, B. Dzierzyńska-Cybulko, P. Zubielik, K. Bukowski and L. Jarzabek

19. Formation of surface colour of sausages in the process of high temperature smoking

    S. Tyszkiewicz and M. Panasik

20. Assessment of selected functional and technological characteristics of the white livex processed from blood plasma

    ZB. Duda and A. Jarmoluk

21. Utilization of fat, rind, broth emulsion in Brühwurst-type sausages

    R. Santos, E. Cuello and R. López

22. Influence of temperature and rotation on the duration of heat treatment of baby cans on meat and vegetable basis (in Russian)

    J. Querejeta, I. Karadshov, D. Kissimova and G. Manev

23. The rate of penetration of salt into cooked meat

    G. Andújar, H. Herrera and S. López

24. Ausgewählte Aspekte des Vorgarens von Fleisch für die Herstellung von Kochwurst

    A. Baier, P. Zöhrer and F. Boese

25. Herstellung von Bockwurstkonserven in Gläsern

    H. Sielaff, FR. Thiemig and H. Peters

26. Messtechnische Verfolgund des Kutterprozesses

    H.-J. Raeuber, P. Grabein and A. Geißler

27. Curing of mechanically deboned pork

    D. Kołozyn-Krajewska

28. Influence of cold storage and antibiotics on ageing of beef, buffalo and camel meats

    AS. Fahmy and S. El-Kady

29. Control of lipid oxidation in cooked meats

    L.J. Rubin, F. Shahidi and L.L. Diosady

30. Improving the acceptability of mixtures from minced camel meat and some meat substitutes

    S.K. El-Samahy, R.A. Taha, F.A. Salem, SH.A. El-Nemr and M.M. ABD El-Baki

31. Effect of freezing and boiling on mineral content of six Egyptian beef organs

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

32. The substitution of rabbit meat for pork in the formulation of salchichon sausages in Mexico

    J.E. Owen, O.J. Duarte Antondo and N. Gonzalez

33. Colour stability of vacuum skin packed frozen beef

    D.B. MacDougall, N.F. Down and A.A. Taylor

34. The effect of freeze storage on the water-binding capacity of the raw materials of cooked sausage

    E. Puolanne and P. Turkki

35. Alimentation en produits carnés des cosmonautes français préparés en vue des voyages spatiaux par l’urss en 1982 et par les E.-U. en 1985

    M. Catsaras, R. Luigi and D. Grebot

36. Migration of water and fats under meat products heat treatment – influence of meat comminution degree (in Russian)

    J.P. Girard, ST. Danchev and F. Calderon

37. Effects of low sodium chloride levels and sodium tripolyphosphate on the shelf life of temperature abused meat products

    J.N. Sofos

38. Evaluation of oriental high sugar dried pork

    H.W. Ockerman and J.C. Kuo

39. Time of entry of metal contamination into a comminuted meat product

    H.W. Ockerman and B. Boesel

40. Morphologische Grundlagen der Kochstreichwurst

    K. Katsaras, H. Linke and G. Hammer

41. Wasseraktïvitäts-(aw-) Verminderung bei Leberwurst

    G.F. Hammer and F. Wirth

42. The influence of different non-meat proteins on the heat gelling properties of various meat protein fractions

    J. Jongsma and H. van Pijkeren

43. Effect of hot-boned pork on the keeping quality of fresh sausages

    I. Guerrero Legarreta, W.R. Usborne, G.C. Ashton

44. Modelling of simultaneous transport of heat, moisture and sodium, chloride and hydrogen ions during meat emulsion cooking

    G.S. Mittal

45. Einfluss des Eiweisskonzentrats aus Weizengluten auf die technologischen Eigenschaften der Füllmasse und den biologischen Nährwert des Fertigprodukts bei Brühwürsten

    K. Vassilev and K. Kostov

46. Influence of heat treatment on the enzymic hydrolysis of proteins in meat (in Russian)

    H. Yukurov, I. Zakhariev, M. Peshevska and S. Petrova

47. A method for depositing a thin layer coating on carcass meat

    A. Mangarudov, A. Ivanov, N. Dimitrova and L. Bliznakova

48. Prolongation of the freshness of meat and meat products

    L. Bliznakova, N. Dimitrova, A. Mangarudov and A. Ivanov

49. Vacuum packaging of meat products (in Russian)

    L. Kisselyova, A. Popov, M. Litvinenko and S. Blagoeva

50. Studies on making recipes and technologies for dietetic meat cans production (in Russian)

    G. Dimitrov, G. Manev, A. Daskalova, V.L. Vladov and GR. Valev

51. Cooling of smoked and cooked sausage (in Russian)

    M. Tantikov and M. Vassilev

52. Experiments under industrial conditions on the utilization of prerigor beef in cooked sausage production

    A. Grozdanov, R. Todorov, N. Dilova, N. Domimtrova, A. Gakev, N. Trifonova annd R. Kareva

53. Development of new products, sterilized canned ready-to-cook meats, intended for school nutrition

    A. Daskalova, A. Krustev, V. Vladov, G. Dikova and T. Tomova

54. Studies on the application of a protein-fat emulsion in the manufacture of Goose liver pastes (in Russian)

    A. Daskalova, R. Nikolova, P. Velinov and M. Jikov

55. Improvement of combined meat products amino acid composition (in Russian)

    D. Kyossev, M. Popivanova, N. Petrova, S. Danchev and V. Shnekel

56. Untersuchung der funktionellen Eigenschaften des Eiweisskonzentrats aus Weizengluten als Zusatz zu Brühwürsten

    K. Vassilev, K. Kostov, D. Baldschiev and A. Krasteva

57. Technologische Untersuchungen des maschinell entknöchelten Hühnerfleisches unter Berücksichtigung seiner Anwendung bei der Herstellung von Brühwürsten

    K. Vassilev, D. Glavtschovski, K. Kostov and S. Dantschev

58. Factors affecting the colour formation in pork matured in the abscence of nitrite and nitrates

    M. Bellati, G. Parolari and R. Virgili

7. Mechanisation and automation of meat processing: Meat Rheology upon comminution; programming recipes for meat products and controlling their quality; automation and programming of the process of meat processing

1. Abstracts
2. Rheological apparatuses and their application in studying meat changes during refrigerated processing and storage (in Russian)

   N.A. Golovkin and S.A. Yevelev

3. Metrological support of automated systems of controlling technological processes (ASUTP) as a factor of improving the efficiency of cooked sausage production (in Russian)

   S.I. Sukhanova, A.F. Savtchenko and V.I. Uskov

4. Sausage structure and colour formation in case of vibromixing (in Russian)

   G.E. Limonov, L.V. Smirnova, A.A. Belousov and V.V. Avilov

5. Studies into the temperature humidity fields in smoking ovens for raw smoked sausages (in Russian)

   A.F. Savtchenko, S.I. Sukhanova, I.G. Babanov, A.M. Brazhnikov and A.I. Minayev

6. Mathematic modelling of the conic indenter immersion into viscous-plastic media (in Russian)

   V.D. Kosoj, V.A. Karptychev, A.V. Gorbatov, Yu.V. Koltypin, V.F. Shirikov and A.A. Dadunashvili

7. Interindustry balance of power consumption for meat production (in Russian)

   A.M. Brazhnikov and O.V. Bolshakov

8. Efficient utilization of secondary heat energy resources at meat packing plants (in Russian)

   S.I. Nozdrin and G.S. Rudenko

9. Ways of optimizing heat production in technological processes of the meat industry (in Russian)

   S.I. Nozdrin and G.S. Rudenko

10. On beef structural changes durin g heating. Part I (in Russian)

    E.F. Oreshkin, M.A. Borisova, G.S. Tchubarova, S.B. Korovkin, Yu.G. Kostenko and I.I. Kasyanenko

11. On the conformational changes in beef during heating (in Russian)

    E.F. Oreshkin, M.A. Borisova, G.S. Tchubarova, E.A. Permyakov and E.A. Burstein

12. Changing structure-mechanical properties of beef’s tissue in conditions of vacuum mechanical processing by salting (in Russian)

    V. Ivashov, V. Andreenkov, B. Duydenko, V. Ilyinkh and O. Yakushev

13. Mathematic modelling of high-speed processes of flesh bone products cutting

    V. Ivashov, B.N. Duydenko, V.A. Andreenkov, A.M. Iskandaryan, S.V. Slavushchev and A. Tochek

14. Specific features of meat grinding process with curved edges knives (in Russian)

    I.A. Rogov, T.V. Chizhikova, G.A. Martynov and A.F. Savchenko

15. Microwave tempering of frozen beef and pork blocks. The apparatus for process implementing. (in Russian)

    I.A. Rogov, A.F. Malyutin, V.V. Miklashevsky, Yu.A. Kopylova and M.A. Vanvoller

16. The application of peristaltic principles in the meat industry (in Russian)

    V.M. Gorbatov, A.Yu. Gavrilenkov, A.V. Gnoyevoy and V.M. Chesnokov

17. The application of vibroequipment to intensify cooked sausage processing (in Russian)

    V.M. Gorbatov, A.Yu. Gavrilenkov, A.V. Gnoyevoy and V.M. Chesnokov

18. The effect of collagen communition on the rheological properties of sausages (in Russian)

    M. Sadowska and J. Rudzki

19. Entsehnung von stark bindegewebshaltigen Fleischteilen mit hilfe eines speziellen Separierschneidsazes (in Russian)

    FR. Thiemig and H. Sielaff

20. A vertical and horizontal meat products shifts unit in the process of drying in a conditioning chamber (in Russian)

    I. Pionov, I. Ivanov, K. Kuyumdjiev, N. Khodikyan and I. Orashakov

21. A smoke generator with automatically adjustable smoke generation process (in Russian)

    I. Pionov, O. Marinossyan, K. Kuyumdjiev, N. Nenchev and N. Hodikyan

22. An intensified heat conditions steam cooking chamber for smoked and cooked sausage and meat products (in Russian)

    A.Mladenov

23. Automated system for thermal treatment of boiled meat products without casings

    A. Popov, A. Mladenov and M. Chakarov

8 Sensory (Organoleptic) evaluation of meat and meat products and controlling their quality: Physiology of the sensory apparatus of man and training panel members; automated instruments for the quality analysis of meat and meat products, automated systems for controlling the quality analysis of meat and meat products

1. Abstracts
2. Physico-chemical, biological and structural characteristics of combination ground meat products with vegetable proteins added (in Russian)

   T.A. Rudintseva, A.A. Belousov, G.A. Safronova, N.A. Novikova, V.V. Avilov, B.P. Sukhanov and N.G. Tsareva

3. A study into the qualities of raw-smoked sausages as related to the use of animal proteins (in Russian)

   I.G. Anisimova, M.M. Mikhailova, V.V. Krylova, G.I. Solodovnikova, O.V. Dyomina, I.V. Lagoda and G.V. Kosareva

4. Functional properties of meat paste-like products as effected with the globulin fraction of soy beans (in Russian)

   V.B. Tolstoguzov, V.T. Dianova, N.G. Krokha, E.S. Strashenko and S.G. Bushueva

5. Modification of flavour of bovine blood plasma dried preparations

   W. Uchman, K. Krysztofiak and P. Konieczny

6. Influence of the use of different dried plasma preparations on sensory properties of some meat products

   W. Uchman, P. Konieczny and K. Krysztofiak

7. Influence of blood plasma on the changes of the ham colour during storage (in Russian)

   ZB. Dolyatowsky

8. Effect of cooling on beef quality (in Russian)

   M. Garcia, M. De Jesus Andudi, C.S. Abrçu and E. Gonçales

9. Sensory qualification of meat products

   J. Czeglédi-Jankó, ZS. György, V. Mihàlyi and I. Csapó

10. Training of judges for the sensory evaluation of cured meat products

    H. Herrera and G. Andújar

11. On the utilization of some protein additives in meat products

    D. Pérez and M. Linares

12. Bewertung und Klassifizierun von Schweineschlachtkörpern

    K. Ender

13. Einsatz des Additives ECP in Fleischerzeugnissen aus zerkleinertem Material

    E. Scharner, P. Hofmann and G. Schiefer

14. Boar taint in Belgian landrace pigs in relation to the androstenone content

    H.F. De Brabander, R. Verbeke, P. Dirinck and M. Casteels

15. Sensory and biophysical properties of pork

    S. Fjelkner-Modig, J. Persson and E. Tornberg

16. Saucisses de type Francfort á base de protéines végétales: Stabilité et coloration de l’émulsion

    P. Noel, R. Goutefongea and J.P. Semur

17. Qualités organoleptiques des viandes de porcs croisés Large White x Chinois

    C. Touraille, G. Monin and C. Legault

18. The effect of non-fat dry milk on sensory quality and some physical properties of cooked sausage

    P. Turkki and J. Sarkki

19. Improvement of sausage colour by addition of beef juice

    F.A. Salem, H.K. El-Manawaty and A. Khazbak

20. A new apparatus and method for determining meat tenderness (in Russian)

    I. Zakhariev and N. Dimitrova

21. Medical and biological evaluation of combined meat products with input of wheat gluten (in Russian)

    A. Tcholakova, A. Krustev, ST. Bakalivanov and G. Dryanowsky

22. Research on some technological and sensory properties of meat pigs fattened with containing sterilized scrap rations (in Russian)

    G. Lalov, D. Katsarov and ZL. Trendafilova

23. Sensory texture profile of some meat products (in Russian)

    ZL. Trendafilova and I. Yotov

24. Elaboration of objective criteria in round raw sausage manufacture (in Russian)

    N. Tyutyundjiev

25. A study on the influence of ‘Tvestostabyl -B’ on the colour, amount of free nitrites and possibilities of raw-dried sausage manufacture with reduced nitrate amount (in Russian)

    I. Baychev

26. Studies on and results of the application of a combined protein preparation in sausage manufacture (in Russian)

    N. Tyutyundjiev, M.Chernev and Z. Tsaneva

27. Remote measurement of lard thickness of slaughter pigs carcasses (in Russian)

    A. Mangarudov and G.Terziyanova

28. Intensification of turkey meat production by using effective additives (in Russian)

    V. Todorova, N. Sedloev, N. Nestorov and A. Krusten

8 Round Table

1. Round Table 1 The contribution of small species to meat production in the developing countries

   J.E. Owen and L. Ditchburn

2. Round Table 2 L’utilisation des cultures starter dans la fabrication des saucissons à longue maturation: Techniques de preparation, Étuvage, séchage et maturation

   P. Baldini

3. A selected considerations on sensory evaluation and instrumental systems for the analysis and quality control of meat and meat products and on additives in use by the meat industry

   Z. Duda

4. Qualitätsveränderungen der Inhaltstoffe des Mechanisch Entbeinten Fleisches (MEF) in Abhängichkeit von den Aufbewahrungsbedingungen

   L. Jankiewicz, J. Mroczek, M. Slowinski and S. Wasilewski

5. Die katalytische Wirkung des Nitrosylhämoglobins bei der Lipidoxydation

   L. Jankiewicz and A. Rutkowski

6. Round table, Abstracts

Additional information

1. Production and slaughter practices

1. Abstracts
2. Production and slaughter practices (Review)

   A.J. Kempster

3. Compact serpentine race system for beef abattoirs

   T. Grandin

4. Watering and feeding pigs during road transport for 24 hours

   E. Lambooy

5. Influence of halothane genotype on meat quality in pigs subjected to various preslaughter treatments

   P. Barton-Gade

6. Sight restriction as a means of reducing stress during slaughter

   A.G. Douglas, M.G. Darre and D.M. Kinsman

7. Liquid smoke as an odour masking agent to reduce fighting and stress in slaughter pigs

   O.S Braathen and J. Johansen

8. Regrouping and subsequent behaviour patterns in young bulls and steers

   T. Tennesen and M.A. Price

9. Hormonal metabolite changes in the blood of pigs following loading and during transport and their possible relationship with subsequent meat quality

   G.S.G. Spencer, L.J. Wilkins and K.G. Hallet

10. The experience of carcass damage in slaughter pigs

    P.D. Warriss

11. The effects of electrically induced live-animal muscle contraction on bovine muscle glycogen

    J.D. Crouse and S.B. Smith

12. The effect of preslaughter stressors on the blood profiles of pigs

    B.W. Moss

13. The effect of short or long electrical stunning times upon pork quality

    O.S Braathen and J. Johansen

14. A method of preslaughter immobilization of animals (in Russian)

    E.N. Mushinsky, A.F. Savtchenko, A.A. Belousov, V.M. Gorbatov and N.N. M

15. The effects of inducing cardiac arrest at stunning on brain function, bleeding efficiency and susceptibility to carcass bruising in sheep

    N.G. Gregory, S.B. Wotton and L.J. Wilkins

16. The effects of dietary management on beef composition and quality

    H.R. Cross, R.K. Miller, J.D. Crouse and J.D. Tatum

17. A comparative study of the rate of fat deposition in two strains of broiler cockerels

    A. Fortin and J.R. Chambers

18. Pig carcass assessment in grading and breeding

    I. Hansson and K. Andersson

19. Variation in the shape of the leg from beef carcasses of different conformation: Application to beef carcass classification (in French)

    B.L. Dumont and A. D’Herlincourt

20. Interrelationships between some physicochemical traits of muscles from beef carcasses of different conformation weight and range (in French)

    J. Bousset and B.L. Dumont

21. Pig carcass evaluation with fat-o-meter device (in French)

    B. Desmoulin, P. Ecolan and C. Melani

22. Comparison between carcass quality from steers and cows

    L. Müller, C. Grassi and J. Restle

23. Collagen content of meat carcasses of known history

    J.C. Casey, A.R Crossland and R.L.S. Crossland

24. The effects of anabolic agents on aspects of carcass value in cattle

    A.V. Fisher and J.D. Wood

25. New equipment for estimating carcass composition by measuring the speed of ultrasound in the living animal

    C.A. Miles, G.A.J. Fursey and R.W.R. York

26. The relationship between liveweight and carcass weight in steers of different maturity type fed high and low energy diets

    S.D.M. Jones, R.E. Rompala and L.E. Jeremiah

27. The effect of the dietary concentration of linoleic acid on its deposition and on the consistency of pig backfat

    M. Enser, J.D. Wood, N.J. Prescott and F. Whittington

28. Carcass quality in refed cull Friesian cows

    R.K.D. Poya and B.W. Butler-Hogg

2 Post-slaughter handling

1. Abstracts
2. Review Post-slaughter handling and meat quality

   G. Eikelenboom

3. A study of the practical and economic considerations associated with velocity and low temperature air streams for the cooling of beef

   Union International Consultants and Associates

4. An acoustic method of investigation and its application to evaluation of the structural changes occurring in meat during refrigeration, processing and storage (in Russian)

   N.A. Golvkin and S.A. Yevelev

5. The prediction of freezing and thawing times of mutton carcasses

   P.G. Creed and S.J. James

6. Thawing meat blocks using microwaves under vacuum

   S.J. James

7. Energy consumption and weight loss in industrial pig chillers

   A.J. Gigiel

8. Decision making in slaughterhouses with an extended direct costing system (in German)

   G. Lorenz

9. Electrical stimulation efficiency and distribution of electric potential and electric field along lamb carcasses

   B. Houlier and P. Sale

10. Tenderness variability in muscles from bulls at standardized weight, age, slaughter and cooling conditions

    B. Buts, E. Claeys and D. Demeyer

11. Effect of extra low voltage electrical stimulation on sheep carcasses (in French)

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

12. Effect of extra low voltage electrical stimulation on the tenderness of bovine sternocleidomastoid muscle

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

13. The effect of early post mortem storage conditions on sensory and bacteriological quality of electrically stimulated hot boned beef longissimus

    F.J.M. Smulders, F. Korteknie, C.H.J. Woolthius and G. Eikelenboom

14. A comparison of the yield of saleable meat from hot and cold boned beef carcasses

    B.P. Cain, V.H. Powell, N.G. McPhail and J. Anderson

15. Rapid processing systems for pork

    J.O. Reagan, J.A. Carpenter and K.O. Honikel

16. Effect of high and low voltage stimulation on tenderness of muscles from slowly cooled beef sides

    A.A. Taylor, N.F. Down and E. Dransfield

17. The relationship of bloom to washing bacterial numbers and animal type (cows, heifers, steers) in beef carcasses

    J.J. Sheridan and J. Sherington

18. Non-destructive method for early detection of dry firm dry meat

    O.S. Braathen

3 Muscle biology

1. Abstracts
2. Review Progress in the biochemistry, physiology and structure of meat

   G. Offer

3. The influence of temperature on post mortem changes in porcine muscles

   K.O. Honikel, C.J. Kim and R. Hamm

4. Ultrastructure in electrically stimulated dark cutting beef early post mortem

   S. Fabiansson, A. Laser Reuterswärd and R. Libelius

5. Meat quality in beef heifers slaughtered at oestrus

   F.J. Kenny and P.V. Tarrant

6. Effect of electro stimulation on meat tenderness (in Russian)

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

7. Post mortem energy metabolism in muscles studied by non-invasive phosphorus-31 nuclear magnetic resonance

   H.I. Vogel, S. Fabiansson, P. Lundberg, H. Ruderus and E. Tornberg

8. Light scattering from muscle during the onset of rigor mortis

   R.E. Jeacocke

9. Endogenous calmodulin, Ca2+ and phospholipase A₂ activity and their relationships to halothane sensitivity in young and adult pigs

   K.S. Cheah and A.M. Cheah

10. Histological traits of two muscles of lambs as affected by age in comparison with some muscles of buffaloes

    M. Ibrahim Khairy and A. El-Dashlouty Amani

11. Sarcomere length measurement by laser diffraction and light microscopy

    F. Vandendriessche, B. Buts, E. Claeys, R. Dendooven and D. Demeyer

12. Swelling of whole meat and myofibrils as measured by pulse-NMR

    E. Tornberg and O. Nerbrink

13. Histochemical characteristics of muscles of various pH₁ for pasteurized tinned ham

    B. Dzierzynska-Cybulko and H. Gajewska-Szszerbal

14. A study into combination ham products microstructure (in Russian)

    A.G. Zabshta, N.N. Lipatov, R.M. Ibragimov, T.P. Buslaeva, A.V. Efimov and E.I. Titov

15. Variable response of beef myofibrils to salt solutions

    P. Knight and N. Parsons

16. The agreement of ATP-ase with immunology for typing myofibres of chicken skeletal muscle

    C.A. Carpenter, R.G. Cassens and M.L Greaser

17. Nutritional digestibility of insoluble collagen – influence of hydrochloric acid

    A. Laser Reuterswärd and S. Fabiansson

18. Proteolytic action of lysosomal proteinases on the myofibrillar structure. Comparison with the CaANP effects and post mortem changes

    A. Ouali, A. Obled, Deval, Christiane, Garrel, Nicole and C. Valin

19. Bovine muscular collagen breakdown by a collagenases from Achromobacter iophagus (in French)

    M. Bonnet and J. Kopp

20. Proteolysis of sarcoplasmic proteins during invitro incubation of bovine muscle extracts

    N. Pastetos and M.G. Harrington

21. The action of cathepsin L and Ca activated neutral proteases on myofibrillar proteins

    I.F. Penny, D.J. Etherington, J.L. Reeves and M.A.J. Taylor

22. Ageing of bovine muscle: Desmin degradation observed via Enzyme Linked Immuno Sorbet Assay (ELISA)

    A. Weber

23. Isolation and characterisation of native Titin

    J. Trinick, P. Knight and A. Whiting

24. Relationship of collagen content, type and cross linking with the texture of different muscles

    N.D. Light, D.J. Restall and A.J. Bailey

25. The nitrogen content of beef muscles (in French)

    J. Bousset and B.L. Dumont

26. Extractability of native Nitroso heme pigments from cured meat

    Y. Nagata and R. Sakata

27. Relative effects of sex and anabolic agents on veal muscle characteristics (in French)

    J. Kopp, M. Bonnet, M. Zabari, J.P. Renou and C. Valin

28. Characterization of the pattern of amino acids from different animals (in German)

    D. Kühne, P. Freudenreićh, M. Ristić and J. Scheper

29. Chemical composition of pork and mutton in Egypt

    N. El Din, A. Soliman, F. Ashour and A. Bayoumi

30. Incidence and quality characteristics of dark cutting in Belgian beef

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

31. The relationship between metabolic and contractile types of pig muscles and the water holding capacity of meat (in French)

    D. Laborde, A. Talmant and G. Monin

32. The relationship between water-holding capacity and pH in the swine muscle post mortem

    M. Severini, A. Vizzani and G. Cenci

33. Accelerated postmortem biochemical changes in prerigor skeletal muscle

    E.A. Elgasim, W.H. Kennick, A.F. Anglemier, M. Koohmaraie and E.A. Elkhalifa

4 Influence of technology on eating quality

1. Abstracts
2. Compression work study in order to set up an objective model of meat tenderness determination (in French)

   J.J. Adam and C. Deroane

3. Structuro-mechanical characteristics of sausage and ham products with partial meat replacement (in Russian)

   N.N. Lipatov, A.V. Efimov, A.G. Zabashta, E.I. Titov, R.M. Ibragimov and M.L. Mamikonyan

4. The influence of milk and soy protein preparations on the physico-chemical and structuro-chemical characteristics of freeze dried ready-to-cook meats

   N.K. Zhuravskaya, I.K. Gorshkov, Yu.I. Kulikov, A.V. Efimov and V.V. Kulikova

5. Mechanical properties of fatty tissue

   E. Dransfield, R.C.D Jones and J.D. Wood

6. The fracture properties of cooked beef muscle

   P.P. Purslow

7. Myofibril fragmentation index and sensory properties of pork and beef during post mortem storage

   S. Fjelkner-Modig

8. Effect of anabolic agents on veal meat quality traits (in French)

   C. Valin, C. Touraille, M. Zabari and J.P. Renou

9. Volatile compounds arising from the reaction of sodium nitrite with pork during curing

   D.S. Mottram

10. Influence of electrical stimulation and slow chilling on texture of turkey breast muscle

    E. Dransfield, N.F. Down, A.A. Taylor and D.K. Lockyear

11. Consumer acceptance of Wiener sausages (in German)

    J. Wismer-Pedersen and E. Molander

12. The influence of acetic acid concentration on the efficiency of marinating as a process for tenderising beef

    N.F.S. Gault

13. Some factors affecting the toughness of pork

    W.R. Shorthose, P.M. Husband and P.V. Harris

14. Relationship between fat content and sensory scores for palatability of beef

    E.A. Gullet, D.L. Rowe and S.D.M. Jones

15. Consumer acceptance of processed pig meat in relation to the composition of the fat (in French)

    B. Desmoulin, J.P. Girard and A. Frouin

16. Quality of cull cow beef

    J.Buckley, E. Fitzgerald and J. Walsh

17. Comparison of meat quality in steers and young bulls at different live weights and feed levels

    S. Klastrup

18. Experience in taste testing fresh pork at the Danish Meat Research Institute

    A.C. Bejerholm

19. Certification of the level of quality of meat and meat products: interest and limits of the French grading system called ”label rouge agricole” (in French)

    B. Dumont, C. Barraud and J. Habault

20. Changes in meat tenderness during storage (in Russian)

    N.A. Golvkin, R.P. Ivanova, V.I. Sharobaiko and N.N. Vorobyova

21. Rheological behaviour of meat in compression at different strains and strain rates (in French)

    J. Lepetit and P. Sale

22. A new testing device to study the rheological properties of meat (in French)

    P. Sale, Y. Noel, A. Lasteyras and C. Oleon

23. Increase of profitability in the meat industry by means of quality cost analysis

    M. Gustafsson

24. Dimensions of flavour perception between normal and DFD beef

    M.A. Francombe, H.J.H Macfie

5 Microbiology and storage

1. Abstracts
2. Review Microbiology and storage of chilled fresh meats

   A.F. Egan

3. The microbiology of vacuum packaged pork

   A.F. Egan and B.J. Shay

4. The safety of Basturma, an Armenian type of dry beef, with respect to salmonella

   C. Genigeorgis and S. Lindroth

5. Effect of vacuum aging and display on lipid oxidation of subcutaneous fat and three layers of beef longissimus

   D.H. Kropf, C. Kuntapanit, M.C. Hunt, C.L. Kastner and B.E. Brent

6. Hot-boning of pork – a microbiological evaluation of different packaging principles

   I. Erichsen, G. Molin and H. Rudérus

7. The validity of the TTT-concept on the shelf lives of chilled, cured meat products

   L. Bøgh-Sørensen and P. Zeuthen

8. Effects of packaging, processing and formulation on the spoilage of pasteurised meat products

   R.G. Bell

9. Effects of storage in vacuum packages with CO₂ on the shelf life of beef mince – microbiological observations

   R.H. Madden and BW. Moss

10. Scientific basis for selecting storage conditions for encased meat products (in Russian)

    A.A. Lyakhova and G.M. Slepykh

11. Inhibition by Lactobacillus of the growth of Brochothrix thermosphacta in mixed culture

    B.J. Shay, A.F. Eagan and P.J. Rogers

12. Conditions for the use of lactic acid as a decontaminant in the meat industry

    J.M.A. Snijders, J.G. van Logetestijn, D.A.A. Mossel and F.J.M. Smulders

13. The effects of lactic acid decontamination and frozen storage on the keeping qualities of calf brain

    F.J.M. Smulders, F. Korteknie, C.H.J. Woolthius and J.M.A. Snijders

14. Bacteriological control of baby food poultry products (in Russian)

    G.G. Chenova, M.M. Korotajeva and A.A. Gusev

15. Antimicrobial activity and functionality of polyphosphates in reduced NaCl comminuted meat products

    M.T. Madril and J.N. Sofos

16. Prevention of early spoilage of livers

    C.O. Gill

17. Discolouration of cured meat pigment by bacteria

    K. Incze and M. Delenyi

18. Nutritional requirements of Lactobacilli spp. from meat

    MC. Montel

19. Time course of volatile compound formation during microbial growth on beef stored at +5°C in air

    R.H. Dainty, R.A. Edwards and C.M. Hibbard

20. A study of the delay in the appearance of swelling in under-processed canned meats (in French)

    M. Catsaras and D. Grebot

21. Application of direct epifluorescent filter technique as a rapid method in microbiological quality assurance in the meat industry

    S.H. Qvist and M. Jakobsen

22. Lactobacillus plantarum and nitrite levels in pork as influenced by tumbling and temperature treatments

    H.W. Ockerman and K. Kwiatek

23. Changes in proteins or fats of old hens meat as influenced by pre-freezing temperatures

    M.M. ABD. El-Baki, R.A. Taha, F.M.M. El-Zayet, A.A. El-Dashlouty and Z.M.A. Fouda

24. Limiting conditions for yeast growth on frozen meat

    P.D. Lowry

6. Meat processing

1. Abstracts
2. Review Meat processing, now and in the future

   L.L. Borchert

3. Effect of time of salt addition on water binding properties of hot-boned beef from non-stimulated and electrically stimulated carcasses

   T. Frøystein, J. Mielnik and S.A. Gumpen

4. Mechanisms involved in nitrite inhibition of warmed over flavour development in cooked meat

   J.O. Igene, K. Yamauchi, A.M. Pearson and J.I. Gray

5. The effect of blade tenderization on the cure and sensory characteristics of dry cured hams

   N.G. Marriot, R.F. Kelly, C.K. Schaffer, P.P. Graham and J.W. Boiling

6. The coefficient ”effectiveness grade” as a quality parameter for a complex process of food technology (Explained for the example of cooking meat)

   H. Nikolaus and H-J. Raeuber

7. Note on near infrared reflectance of minced beef using the Silsoe Moisture Meter

   C.A. Miles, G.A.J. Fursey, J.C. Casey, A.R. Crossland and W.R. Hudson

8. Influence of electrical stimulation on distribution and rate of migration of sodium nitrite, sodium chloride and glucose in pork tissue

   H.W. Ockerman and K. Kwiatek

9. Intensification of production of raw dried pork meat products using starter cultures . I. Changes in the structural mechanical properties of the meat products

   R. Kisseva, St. Danchev and St. Djevisov

10. Synthesis of dinitrosyl ferrohemochrome and its characteristics

    L.J. Rubin, F. Shahidi, L.L. Diosady and D.F. Wood

11. Effect of adding different proteins and their application procedure on some quality properties of canned whole meat cuts

    P. Modić, D. Škobić, M. Djordjević and J. Dražić

12. Microbiology and technology of Chinese meat products

    L. Leistner, H.K. Shin, H. Hechelmann and S.Y. Lin

13. The effect of starter cultures on stoichiometry and kinetics of dry sausage metabolism

    D. Demeyer, E. Claeys, R. Dendooven and B. Voss Akerø

14. Technological features of cooked sausage production as affected by the method of hydration of soy isolate (in Russian)

    N.SH. Nadashvili, N.N. Lipatov, A.V. Efimov, A.G. Zabashta, E.I. Titov and M.L. Mamikonyan

15. Investigation of the influence of a bacterial proteolytic enzyme preparation ‘Mesenterin 11-11’ on the hydrophilic properties of cattle meat

    St. Danchev, D. Dimitrov and B. Kupenova

16. Hot smoking, health and environment protection (in German)

    W.D. Müller and F. Wirth

17. Effect of technological treatment on the content of vitamin B₁ and B₂ in meat products (in German)

    E. Tsvetkova, N. Alexiev and K. Beev

18. A study into the physico-chemical and structuro-chemical changes during beef curing using electrical treatment (in Russian)

    A.S. Bolshakov, M.A. Anvarov, Yu.A. Kiselyov, V.G. Boreskov and I.V. Bobrenyova

19. Vacuumizing during curing in the production of cooked sausages from ground frozen meat blocks (in Russian)

    N.K. Zhuravskaya, V.I. Ivashov, V.P. Tchumakov, I.M. Tambovtsev and L.F. Mitaseva

20. Changes in the chemical and physico-chemical features of horse meat cured under vacuum-mechanical treatment (in Russian)

    A.S. Bolshakov, M.A. Anvarov, Yu.A. Kiselyov, V.G. Boreskov and I.V. Bobrenyova

21. Specific features of microstructural changes in the muscular tissue during curing under electrical current effect (in Russian)

    A.A. Belomusov, V.I. Roschtchupkin, V.V. Avilov, V.I. Plotnikov, A.S. Bolshakov, F.A. Madgayev and V.N. Pismenskaya

22. Improvement of calf and lamb rennets processing by means of an electroplasmolytic method (in Russian)

    I.A. Rogov, V.M. Katayev, V.I. Voltchkov and V.A. Shepelev

23. The quality of ham products prepared from bacon pork as effected with processing technology (in Russian)

    A.S. Bolshakov, N.A. Golovatenko and I.I. Timoshtchuk

24. Mathematical modelling in meat processing

    D.B. MacDougall and R.A. Allen

25. Modelling and optimization of the amino acid profile of multicomponent meat systems (in Russian)

    N.N. Lipatov, I.A Rogov, A.V. Efimov, M.L. Mamikonyan,M.L. Mikhailov, E.I. Titov and V.G. Vysotsky

26. Water-holding capacity (WHC) of meat – A possible parameter in heat process calculations

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

27. Calculation of water activity in industrial sausage production

    I. De Jaeger, J.P. Van Steenkiste and D. Demeyer

28. A study into the quality of young buffalo meat and its rational use sausage production (in Russian)

    E.S. Kotcharli, S.A. Aliyev, N.N. Shukyurov, V.A. Ashanova and L.V. Blinova

29. Effect of nitrate level on the chemical and microbiological properties of sausage during storage

    F.A. Salem, M.M. Abd El Baki, H.K. El-Manawaty, A.A. Dashlouty, A.A. Askar, A.I. Khazbak

30. Storage and processing characteristics of low-dose irradiated or frozen bovine muscles intended for cooked sausage production

    A.S. Grozdanov, N. Dimitrova, N. Dilova, M. Tantikov and N. Nesterov

31. Predicting the effect of fat thickness and distribution on the heating times of joints of rolled meat

    D. Burfoot

32. Contact steam heating of mechanically separated poultry meat (in Russian)

    E.G. Shumkov, N.S. Mitrofanov, V.V. Kholodov, A.G. Bolshakov, A.M. Braznikov, L.L. Nikiforov and B.P. Filipenko

33. Development of cooked products preserved by freeze drying (in German)

    K. Beev, E. Tsvetkova and N. Alexiev

7 Meat products

1. Abstracts
2. Review Some current trends in meat product technology

   P. Zeuthen

3. Properties and use of fibrous texturates prepared by means of non-spinneret spinning (in Russian)

   V.B. Tolstoguzov, V.T. Dianova and Yu.I. Tchimirov

4. Chemical composition and food value of soft poultry offals (in Russian)

   N.I. Sevastianova, L.A. Abramanova, T.G. Martiniuk, N.S. Pariskaia, N.B. Sushchova and I.P. Gavrikova

5. Physico-chemical, sanitary-hygienic and toxicological evaluation of the proteins derived in the production of medical preparations (in Russian)

   L.I. Stekolinikov, A.I. Snitsar, N.Yu. Fyodorova. A.A. Belousov, M.N. Baburina and L.V. Alyokhina

6. Methodological aspects of developing reference data on the properties of meat and meat products (in Russian)

   A.F. Savtchenko, S.I. Sukhanova, V.V. Mitin, V.I. Uskov and E.P. Rotanin

7. Manufacturer control of distribution channels for meat products

   H.M. Lyons and K. Drew

8. Growth of Salmonella in fermented sausages manufactured using starter cultures

   R. Brankova, B. Dineva, A. Krastev and I. Kaloyanov

9. On the possibilities of producing restructured beef steaks possessing attractive red colour during frozen display

   S.A. Gumpen and D.G. Olson

10. Properties of meat as a raw material for use in comminuted meat products

    A.-M. Hermansson

11. The effect of processing temperature and effective salt concentration on the water-binding ability of frankfurter-type sausages made with or without added fat

    G.R. Trout and G.R. Schmidt

12. Determination of the amino acid score and the biological value of fermented sausages manufactured using starter cultures

    B. Dineva, N. Nestorov, A. Krastev and R. Brankova

13. Changes in some biochemical indices characterizing the technological properties of fermented sausages manufactured using starter cultures

    N. Nestorov, B. Dineva, A. Krastev and R. Brankova

14. Data for the levels of substitution of meat protein by unconventional proteins in sausage products (in Russian)

    A. Cholakova, A. Krastev and N. Nestorov

15. A study of commercial fermented sausage production using natural fermentation, starter cultures and glucono-d-lactone

    E.D. Paneras and J.G. Bloukas

16. Effect of heat treatment and storage on the level of residual nitrite in large diameter cooked sausages

    M. Marinkov and M. Jovanov

17. Influence of ethereal oils on the quality of semi-dry sausages during storage (in Russian)

    A.G. Mamedov, V.M. Gusejnov, S.A. Aliev and N.N. Shukyurov

18. Structure and properties of the protein casings prepared by adding a collagen solution (in Russian)

    V.M. Gorbatov, P.M. Golovanova, N.N. Tuzova, L.R. Makharova, G.M. Yazikova, M.M. Shushkrina, O.O. Babloyan and S.N. Bagrov

19. Cooked sausage qualities as influenced by addition of fungal mycelium (in Russian)

    R.M. Salavatulina, L.P. Ovtchinnikova, E.N. Ovsyannikova, M.M. Mikhailova, G.I. Solodovnikova and T.V. Grishina

20. Effect of the mode of cutting on the microstructure of cooked perishable sausages

    St. Danchev, G.P. Girard, P. Velinov and V. Schneckel

21. Application of milk-protein concentrate to the production of chicken sausage

    K. Vassilev and K. Kostov

22. Effect of added salt on nitrogen losses during beef stewing

    F. Metro, G. Gandemer and M. Laroche

23. Canthaxanthin for meat products colouration

    P. Baracco, Y. Berger, C. Drouin-Dupront, B. Jacquet, M.Pinson and J.L. Vendeuvre

24. Substantiation of technology of canned minced meats with the components of structurable protein compositions (in Russian)

    I.A. Rogov, A.G. Zabashta, N.N. Lipatov, N.V. Titova, G.L. Babanov and I.F. Osadtchaya

25. Biologically active compounds of the small intestine of cattle

    N.A. Polizshuk, G.V. Tselykovskik, E.G. Rozantsev, E.I. Simbireva and G.V. Vikha

26. Effects of frozen storage on hamburgers containing different proportion and types of mechanically recovered meat

    F. Jimenez-Colmenero and E. Garcia-Matamoros

27. The effect of processing method on the functional behaviour of globin protein

    K. Autio, S. Kanko and M. Kiesvaara

28. The effect of protein additives on emulsion stability in meat systems

    A. Mullins and J. Buckley

29. The effect of the level of hot boned pork fat on water binding capacity and fat retention in cooked sausage

    E. Puolanne and P. Turkki

30. The effect of inclusion of mechanically recovered chicken on the colour of British-style fresh sausage during storage under simulated retail display

    P.D. Jolley, G.B. Allison, A.W.J. Savage, D.B. MacDougall and J.W. Moore

31. The chemical composition and vitamin content of meat products for children of various age groups

    L.F. Karmyshova, V.P. Llyukhina, M.I. Baburina, A.V. Ustinova, E.N. Stepanova and M.P. Grigoryeva

8 Analytical chemistry

1. Abstracts
2. The differentiation of meat species by direct probe mass spectrophotometry

   D.J. Puckey and S.J. Jones

3. Direct probe mass spectrophotometry and the classification of lactic acid bacteria from vacuum packed meats

   B.G. Shaw, D.J. Puckey, H.J.H. Macfie and S.J. Bolt

4. The influence of multi-extraction on the level of residual nitrite determined in model, scalded, comminuted meat products

   Z. Duda and M. Kinal

5. Residue levels in cows after oral ingestion of methylthiouracil

   R. Verbeke, H.F. De Brabander and A. Ermens

6. Determination of methylthiouracil and analogous thyreostatic groups

   H.F. De Brabander and R. Verbeke

7. Anabolic treatment and quality of meat (in French)

   G. Degand, P. Evrard, J.P. Duchatel and G. Maghuin-Rogister

8. Possibilities for connective tissue free muscle protein determination in cooked sausages by a dye binding method

   N. Dilova, A.S. Grozdanov and N. Nesterov

9. Meat analysis by infrared transmission

   D.F. Bartley

10. Relationship between boar taint and skatole determined with a new analysis method

    A.B. Mortensen and S.E. Sørensen

11. Boar taint and bitter taste as affected by androstenone and skatole

    K. Lundström, B. Malmfors, G. Malmfors, H. Petersson, S. Stern, A.B. Mortensen and S.E. Sorensen

12. Detection of errors in NIR-analysis of meat components

    K.I. Hildrum, H. Martens and P. Lea

13. A polarographic method for determining heavy metals in raw materials and in meat and poultry products (in Russian)

    I.A. Shumkova, I.N. Karpova, T.G. Martynyuk and N.I. Sevastyanova

Additional information

A Slaughter technology and hygiene

1. Studies on 16 week old cheeks of Dandarawi and Leghorn

   A.M. Abdelhamid

2. From HGP to HGS: Towards objective economic meat grading by computer-integrated programmable robotic systems

   G. Arndt and A.P. Fish

3. Myorheological characteristics of muscles from young cross bulls (in Italian)

   A. Borghese, A. Romita, S. Gigli and M. Mormille

4. Effects of electrical stimulation on fat-emulsifying capacity, water-holding capacity, pH and thawing weight loss of beef muscles

   G. Cia and G. Takahashi

5. Methods of measuring pre-slaughter stress in farm animals

   A.G. Doudlas, M.J. Darre and D.M. Kinsman

6. The relationship between carcass fatness and the lipid and protein content of beef

   A.V. Fischer, J.D. Wood, G. Stevens and J. Robelin

7. Is electrical stimulation always necessary? (in Russian)

   V.M. Gorbatov, A.A. Belousov, N.M. Krekhov, L.I. Stekolnikov, E.N. Mushinsky, V.I. Plotnikov and Yu.V. Tatulov

8. Some factors affecting the quality of the meat of the pigs grown according to industrial technology (in Russian)

   Ju.A. Kolos, V.Ja. Shablj, T.A. Atrazheva and T.V. Kuzmenko

9. Influence of handling systems on the meat quality of beef

   G. Malmfors, K. Lundström, S. Fabiansen

10. Problems associated with low voltage stimulation of beef in Australia

    V.H. Powell, P.E. Bouton, P.V. Harris and W.R. Shorthouse

11. Relationships among water-, fat- and protein content of beef based on large amount of data (in German)

    K. Pusztai, A. Csiba and L. Körmendy

12. The significance of blood groups for meat quality and stress resistance in Swiss Landrace and Swiss Large White pigs (in German)

    D. Schwörer, P. Vögeli, J.K. Blum and A. Rebsamen

13. The effect of electrical stimulation on the meat quality of dairy cows

    F.J.M. Smulders, G. Eikelenboom and J.G. Van Logtestijn

14. Effect of hot boning on meat yield from beef carcasses

    A.A. Taylor

15. DFD meat in reindeer meat

    E. Petäjä

B Postmortem biochemistry

1. Physical and chemical changes in the protein during the maturation of Parma ham

   M. Bellatti, G. Dazzi, R. Chizzolini, F. Palmia and G. Parolari

2. The role at the molecular level, of collagen in meat texture

   N.D. Light and A.J. Bailey

3. Influence of age on the growth dynamics of muscle fibres, their metabolic type and meat quality in sheep

   A. Pinkas, P. Marinova and G. Monin

4. Microstructure of meat as a criterion of technological caused changes (in German)

   H.J. Räuber, I. Kiessling and A. Geissler

5. Study on factors interfering in sarcomere length measurements

   A.T. Rantsios and P.B. Papavasileiou

6. Relationship between fresh pork quality and characteristics of dry cured hams (in Italian)

   M. Severini, E. Di Antonio, A. Vizzano, G. Cenci and P. Avellini

7. Evolution of sarcoplasmic protein solubility and of certain enzymatic activities in pork muscle as a function of post mortem conditions and genetic type (Halothane sensitivity) (in French)

   A. Talmant and G. Monin

C/1 Technology of meat products

1. Determination of technical-technological parameters for the mixer ZM 200 (in German)

   A. Baier, E. Haack and P. Richter

2. Influence of chemical and chemical-physical properties of the formualtions on pH lowering and weight loss in the ripening of Italian typical Salami (in Italian)

   P. Baldini, F. Palmia and R.G. Raczynski

3. Description of the kinetics of membrane purification of used brines (in Russian)

   A.M. Brazhnikov, B.V. Shtcherbina, S.V. Karpytchev and L.V. Kalmykova

4. Microstructural and quality characteristics of cooked and semi-dry sausage mixtures prepared by means of vibro mixing (in Russian)

   A.A. Belousov, G.E. Limonov, T.G. Kuznetsova, L.V. Gorelik and R.A. Khromova

5. Dehydration: An economic answer for low marketable beef (in Italian)

   V. Bifani, J.A. de la Vega and C. Paredes

6. Use of starter cultures upon the production of raw dried non-comminuted pork products. 1st.

   K. Boshkova, St. Danchev and K. Kostov

7. Use of starter cultures upon the production of raw dried non-comminuted pork products. 2nd.

   K. Boshkova, St. Danchev and K. Kostov

8. Changes in some characteristics of ripening non-comminuted meats evoked by the application of bacterial preparations

   R. Brankova, B. Dineva, N. Nestorov, A. Krastev and M. Chakarov

9. Pigment formation in non-comminuted meats under different conditions of ripening

   B. Dineva, R. Brankova, N. Nestorov, A. Krastev and S. Toncheva

10. A comparison of the curing effectiveness of unchilled and chilled chicken broiler meat

    Z. Duda, M. Mielnik and K. Piwowarska-Poltorak

11. Studies on the possibilities to improve the flavour of meat products by adding a Melanoidine-type flavouring

    D. Gadzheva, E. Kirova, N. Nestorov and E. Miteva

12. Technological problems related to the drying of raw and cooked meats (in French)

    J.P. Girard and D. Omolosho

13. Effect of temperature fluctuations on the frozen meat quality in the cold chain (in Russian)

    N.A. Golovkin, R.P. Ivanova, V.I. Sharobaiko, B.A. Klimova

14. Investigation of mechanical structural changes of beef muscular tissue depending on refrigerating conditions (in Russian)

    N.A. Golovkin, S.A. Evelev and A.F. Savtchenko

15. Analysis of pressure losses in sausage mince pipes (in Russian)

    A.A. Gorbatov

16. A study into pressure losses during sausage mince movement along wall-heated pipes (in Russian)

    V.M. Gorbatov

17. Technological properties of frozen meat grinded on a frozen meat grinder

    O. Harbitz and B. Egelandsdal

18. Conditions of development of irregular red curing colour in cooked canned beef with vegetable (SiedfleischKonserve) (in German)

    E. Hauser

19. A dynamic analysis of biological material chopping, using a mathematical model (in Russian)

    V.I. Ivashov, S.G. Yurkov, B.N. Duidenko, V.A. Andreyenkov and A.V. Gorbatov

20. Collagen migration during meat heating (in French)

    M. Laroche and G. Gandemer

21. The vibrating extraction of fat from bones (in Russian)

    G.E. Limonov, A.I. Snitsar, V.P. Dekhanov and Yu.V. Tatilov

22. An accelerated sausage technology with the application of vibration (in Russian)

    Yu.R. Mamadjanov

23. Microbiology of meat products with the intermediate moisture content during g the process of storage (in Russian)

    S.V. Netsepljaev, N.V. Makarov and A.S Bibikov

24. Parametric optimisation of meat processing exemplified with pasteurized canned beef (in Russian)

    E.F. Oreshkin, Yu.A. Ivashkin and I.I. Protopopov

25. Effect of pre-rigor salting on the water-binding capacity of pork

    E. Puolanne and P. Turkki

26. Alternative meat curing systems. 1. Cooked cured meat pigment

    L.J. Rubin, F. Shahidi, L.L. Diosady

27. Effect of nitrate level on the chemical and microbiological properties of sausage during its storage

    F.A. Salem, H.K. El-Manawaty, A.A. El-Dashlouty

28. Simultaneous thawing and curing of pork pieces

    S. Šibalić, D. Smiljanić and M. Djordjević

29. Evaluation of mechanical properties of bone tissue by microsolidarity method (in Russian)

    T.V. Tchizhikova, I.A. Rogov, I.L. Popov

30. The optimate rate and means of poultry meat freezing (in Russian)

    K.P. Venger, F.I. Abdel Aal, N.P. Mazurenko and V.P. Novikov

C2 Microbiology of meat and meat products

1. Effect of sorbic acid and gamma irradiation on the microbial flora of soy-buffalo patties

   A. Alian, F.A. El-Wakeil, S.B. El-Magoli and N. Abdel Roman

2. Fate of Clostridium botulinum in fermented sausages processed with or without nitrite

   F.K. Luke, H. Hechelmann and L. Leistner

3. Examination of the diagnostic value of trichinoscopy and artificial digestion methods as well as the diagnostic value of individual hog carcass muscles artificially infected by T. spiralis larvae

   P. Modic, M. Djorddjevic

4. Fate of Bacillus spp. from spices in fermented sausages

   L. Neumayr, F.K. Lücke and L. Leistner

5. The effect of electrical stimulation of meat upon the survival of bacteria during salting, curing, freezing and heating

   H.W. Ockerman and J. Szczawinski

6. The effect of heat treatment at 60 °C on the survival of Lactobacillus plantarum, Pseudomonas putrefaciens and Streptococcus faecalis from electrically stimulated and unstimulated pork tissue

   H.W. Ockerman and J. Szczawinski

7. The effect of freezing and thawing on the microbiology of pork sides

   J.J. Sheridan and J. Sherington

8. The microbiology of sausages of some retail supermarkets in the Dublin area

   J.J. Sheridan and S.N. Reid

9. Control of the bacteriological conditions of calf brain by improving hygiene

   F.J.M. Smulders, F. Korteknie, C.H.J. Woolthuis. P. Barendsen and J.G. Van Logtestijn

10. Possibility for growth of S. aureus in ground pork, retail packed in modified atmosphere

    P. Zeuthen and H.K. Ludvigsen

D Nutritional properties and sensory evaluation of meat and meat products

1. Influence of some pre-freezing treatments on the chemical and physical properties of chicken meat

   M.M. Abd El-Baki, R.A. Taha, F.M.M. El-Zayet, A.A. El-Dashlouty and Z.M.A. Fouda

2. Changes during frozen storage in the neutral lipids of veal treated with different curing mixtures (in French)

   L. Bliznakova, G. Dimitrov and G. Manev

3. The effect of fatty acid composition on the suitability of pig backfat for the production of bacon

   M. Enser, A.V. Fischer and J.D. Wood

4. Comparative study of methods of TBA test determination

   A. Juhasz, V. Mihalyi-Kengyel and L. Kormendy

5. Studies on the mode of action of emulsifiers in cooked sausages

   K.O. Honikel and R. Hamm

6. Influence of cooking on the lipids of pork meat (in French)

   G. Gandemer, J.P. Girard and C. Denoyer

7. Analytical fundamentals of continuous fat rendering from offals (in Russian)

   I.V. Gubanov, A.F. Savtchenko and V.M. Morozov

8. The application of domestic spices to flavour meat products (in Russian)

   A.G. Mamedov, V.M. Guseinov and N.N. Shukiurov

9. Carcass characteristics of steers and young bulls

   L. Muller and J. Restle

10. Action of microbial lipases on fatty acids and aldehydes in raw-dried sausages

    N. Nestorov, E. Miteva, D. Gadzheva and M. Radev

11. Influence of sex, age and breed of broilers upon their sensory values (in German)

    M. Ristic

12. High molecular weight colorants used in meat production (in Russian)

    E.G. Rozantsev, B.G. Yasnitsky, L. Tsupak, G.V. Gurinovich

13. Influence of sex and age on the fatty acids composition of pheasant meat lipids (in Italian)

    C. Sarra, M. Boccinone and L. Damasio

14. A biological evaluation as index of a rational technology for meat produce production (in Russian)

    V.Ja. Shably

15. The quality of chilled pork products in polymeric packages (in Russian)

    N.N. Shishkina and L.F. Besagonova

16. Testing schemes for the evaluation of sensory quality of meat products on a 5 point scale

    H.-J. Sinell, A. Weber and S. Hauptmann

17. Retention of minerals in meat by polyphosphate ions

    G.R. Skurray, M. de Paoli and P.A. Baumgartner

18. Studies on the possibility of combined application of chemical tenderizers and preservatives for meat treatment (in Russian)

    L.I. Stekolnikov, V.M. Gorbatov, L.V. Alyokhina, V.I. Kazilyavitchus, E.V. Labetsky and V.T. Kolesnikova

19. The estimation of physico-chemical methods for determining the mineral composition of combination meat products (in Russian)

    A.V. Stefanov, N.N. Lipatov, I.A. Rogov, N.V. Makarov, L.M. Antipova, A.G. Zabashta, R.M. Ibragimov and L.D. Londar

20. Metrological basis of technological processes as a factor of guaranteed meat quality (in Russian)

    S.I. Sukhanova and A.F. Savtchenko

21. Amino acid composition of raw or heat-treated and freeze-dried veal (in German)

    E. Tsvetkova, K. Beev and N. Aleksiev

22. Quality characteristics of quick-frozen ground ready to cook products prepared from fresh warm meat and containing animal and vegetable proteins (in Russian)

    N.K. Zhuravskaya, O.N. Kozhevnikova, V.A. Yasyreva and A.V. Gorbatov (the first author in the Russian version)

23. Composition and quality of fat tissues in entire male pigs

    J.D. Wood, M. Enser and A.V. Fisher

E Analytical techniques for the control of meat products

1. Water activity calculation in Italian typical sausages (in Italian)

   P. Baldini, E. Gibertini, F. Palmia and R.G. Raczynski

2. Quantitative determination of casein in heated meat products by polyacrilamide-sds gel electrophoresis

   M.D. Calsina, M. Alvarez, M. Hortos and J.M. Monfort

3. Cadmium and chromium residues in pork and pork products available on the Parma and Parma county market (in Italian)

   G.Campanini, G. Madarena, G. Dazzi and E. Maggi

4. Separation of linear and cyclic phosphates by means of thin layer chromatography (in German)

   O. Dafflon, H. Koch and B. Zuercher

5. Determination of thiamine and riboflavin in meat products by high performance liquid chromatography

   A.A. Hvass

6. Immunological identification of meat species

   R.L.S. Patterson, S.J. Jones and E.K. Kang’ethe

7. Plasma clearance rates of zeranol, trenbolone and oestradiol in treated steers

   K. Shrimanker, L.J. Salter and R.L.S. Patterson

8. Chemical composition of meat and liver after different treatments (in German)

   E. Tsvetkova, N. Aleksiev and K. Beev

9. Quantitative analysis or raw meat mixtures of pork and beef by isoelectric focusing in agarose gel

   R. Verbeke

10. The use of short tests for mutagenicity for the evaluation of any possible genotoxicity in animal based food stuffs, with particular reference to meat and meat products

    A. Vizzani, D.I. Antonio and S. Dominici

11. Determination of basic components in meat and meat products from one single sample

    E. Zukal, V. Mithalyi-Kengyel, J. Czegledi-Janko and L. Kormendy

12. Quality control in the meat industry

    M. Jul

F Non-meat components in meat products

1. Theoretical and practical aspects of mixed disperse systems aimed at yielding combination meat products (in Russian)

   V.T. Dianova, N.G. Krokha and V.B. Tolostoguzhov

2. Utilisation of cheese whey protein concentrates in meat product manufacture (in Russian)

   A.P. Dubinskaya, V.V. Kulikova, S.I. Postnikov and N.A. Besprozvannaya

3. Quality characteristics of canned paté products containing components structured protein replacers of meat (in Russian)

   A.V. Efimov, I.A. Rogov, N.N. Lipatov, A.G. Zabashta, E.I. Titov, N.G. Bandurkin and N.V. Titova

4. Lipid oxidation and quality characteristics of soy-buffalo patties as affected by sorbic acid and gamma irradiation

   F.A. El-Wakeil, S.B. El-Magoli, A. Alian and N. Abdel-Roman

5. On the utilization of structured protein components in ham products (in Russian)

   A.F. Savtcenko, A.G. Zabashta, R.M. Ibragimov, N.N. Lipatov, A.V. Efimov and E.I. Titov

6. Effect of soy protein isolate on the water-holding capacity of sausage emulsions (in Russian)

   V.M. Gorbatov, R.M. Salavalutina, V.I. Lyubchenko, G.P. Goroshko, A.A. Belousov and T.G. Kuznetsova

7. A study into the microstructure of combination sausage comminuted meat (in Russian)

   N.N. Lipatov, E.Y. Titov, N. SH. Nadashvili, M.L. Mamikonyan and M.N. Matveitchuk (and V.N. Pismenskaya)

8. Comparative examination of the granulated soy isolate and textured soy protein properties and their use in formed ground meat products

   M. Polic, V. Matekalo-Sverak, P. Modig and D. Westerling

9. Extraction of non-meat proteins from meat products (in German)

   CH. Ring, R. Roider and H. Schmidt

10. Milk protein concentrate in the form as a meat replacer in sausage production (in Russian)

    N.K. Rostrosa, P.F. Ditchenko, E.A. Zhdanova, L.V. Kalinina and N.V. Makarov

G Use of slaughtering by-products

1. A new method for globin and haem preparation from blood corpuscle concentrate

   K. Autio

2. Protein hydrolysates from beef lung

   A.M. Brady, D.A. Ledward and R.A. Lawrie

3. An attempt to extend the blood plasma storage at chilling environmental temperature

   Z. Duda and E. Hasik-Pajak

4. Use of blood plasma and globin in cooked sausage

   M. Honkavaara and R. Tuominen

5. Analysis of mechanical deboned meat. The effect of the microwave treatment on meat paste characteristics

   Gy. Selmeci, F. Cseh, I. Juhasz, L. Rosa and I. Santa

6. Study of the possibility of usage of mechanically deboned chicken meat for baby food production (in Russian)

   E.G. Shumkov, V.I. Khlebnikov, V.N. Makhonina, M.M. Korotajeva, I.I. Stefanova, L.A. Khovaeva and K.S. Petrovsky

7. Influence of citrate solutions on yield and composition of blood and plasma (in German)

   A. Stiebing

8. Working-out of conditions of sterilization of canned mechanically deboned meat (in Russian)

   G.G. Tchernova, A.A. Gusev, V.A. Gonotsky, V.I. Khlebnikov and M.M. Korotajeva

9. Production of food hydrolyzates from poultry offals (in Russian)

   V.G. Volik, K.I. Lobzov and V.N. Tarakanova

Round Table N 1. Matured and ripened meat products

1. Physical and chemical changes in the protein during the maturation of Parma ham. II. Colour (+ Summary in Italian)

   G. Poralori, M. Bellati, R. Chizzolini and G. Dazzi

2. Physical and chemical changes in the protein during the maturation of Parma ham. III. Nutritional aspects (+ Summary in Italian)

   R. Chizzolini, G. Dazzi, G. Poralori and M. Bellati

3. Possibilita di ridurre di quantita di clorudo di sodio del produtti stagionati valutando opportunamente de varie tecniche di preparazione

   P. Baldini, M. Campanini, G. Pezzani and F. Palmia

4. Indagine sulla composizione del grasso superficiale di prosciutti freschi destinati alla produzione del prosciutto di Parma

   P. Baldini, F. Palmia, G. Pezzani and L. Lambertini

5. Optimization of processing conditions for fermented hams

   R. Avnat and Z. Berk

Round Table N 2. Meat technology in developing countries

1. Meat technology and the developing countries

   R. Nilson, B. Buch-Larsen and O. Ipsics

Additional information
1. Abstracts in English, also for the missing full papers

1. Transportation of living cattle and slaughtering and dressing technology

1. Characteristics of pork fed potato chipper by product

   W.C. Brisendine, M.A. Bumgarner and D.M. Kinsman

2. Effect on chick performance of low protein diet

   A.M. Abdelhamid

3. Effect of different diet protein levels on some ingredients of blood, meat, and bone of16 weeks old chickens

   A.M. Abdelhamid

4. Studies on some factors affecting pig meat quality

   G. Malmfors

5. Containerized transportation of pigs aimed at maximum preservation of product quantity and quality

   Y.V. Tatulov, I.P. Nemtchinova, N.G. Mironov, V.A. Lubenets and L.D. Kirgetova

6. Influence of different transport times on the meat quality of pigs of known pedigree

   P.A. Barton, H. Busk and O.K. Pedersen

7. Transportation and preslaughter stress in animals and the quality of meat (Abstract only)

   N. Nestorov

8. Studies on slaughtering procedures in sheep

   N.G. Gregory and S.B. Wotton

9. Combined effects of electrical stunning and stimulation on post mortem glycolysis in lambs

   G.V. Petersen and D.K. Blackmore

10. Rectal electrical stimulation of bull carcasses

    B. Buts, E. Claeys and D. Demeyer

11. Electrical stimulation of mature cow carcasses and its effect on myofibrillar fragmentation, protein degradation and tenderness

    E.B. Sonaiya

12. The biochemical and quality characteristics of ovine muscle as affected by electrical stimulation and mode of chilling

    N.H. Rashid, R.L. Hendrikson, A. Asghar and P.L. Claypool

13. The electrical stimulation of lamb carcasses

    S. Georgakis, E. Kaldrimidou, K. Vareltzis, E. Agakidou and T. Tsagaris

14. The effect of electrical stimulation and hot boning on veal quality

    F.J.M. Smulders, G. Eikelenboom and J.G. van Logtestin

15. The effect of electrical stimulation on veal quality

    G. Eikelenboom and F.J.M. Smulders

2. Postmortem biochemistry

1. Studies of sarcoplasmic protein by sodium dodecyl sulphate polyacrylamide gel electrophoresis

   M.G. Harrington and M.M. Henahan

2. Influence of age on total lipids and phospholipids in turkey meat

   M. Boccignore, L. Damasio and C. Sarra

3. Glycogen depletion and recovery in skeletal muscle fibre types of young bulls, after subcutaneous injection of adrenaline (in French)

   A. Lacourt and P.V. Tarrant

4. Some observations of the giant fiber’s distribution in bovine muscles

   A.T. Rantsios and P.B. Papavasiliou

5. The influence of temperature on shortening and rigor onset in beef muscle

   P. Roncales, K.O. Honikel and R. Hamm

6. Appearance of PSE and DFD muscles in pigs fattened according to a ”Tropik” system (in German)

   B. Dzierzynska-Cybulko, E. Pospiech, H. Gajewska-Szczerbal, K. Dolata, J. Domanski and A. Sosnicki

7. The significance of stress-susceptibility and quantity of pig muscles for PSE and DFD conditions in pork (in German)

   J. Scheper

8. After slaughter myofibrillar ATP-ase activity in PSE and DFD pig muscles (in German)

   E. Pospiech

9. Significance of pH₁ and early rigor for prediction of pork meat quality

   M. Vada-Kovacs, A. Csiba, A. Nagynemeth and J. Saska

10. DFD incidence in Swedish cattle

    S. Fabianson, I. Erichsen, A. Laser Reutersward and G. Malmfors

11. Effect of pre-slaughter handling of young bulls on dark cutting (DC) character in various muscles

    M. Vada, E. Szucs and A. Csiba

12. The topograph of pH₄₈ value in the carcasses of normal and DCB-beef cattle (in German)

    M. Morgenthaler, M. Harder and A.L. Prabucki

13. Sensory properties of DFD beef and normal beef as related to thermal denaturation of meat proteins

    E. Stabursvick and M. Martens

14. Variation of ultimate pH and residual glucose in aged beef (in French)

    J. Bousset

15. A new basis for meat tenderness in terms of gap filaments

    R.H. Locker

3. Chilling, freezing, transportation and thawing

1. Lipid fraction change of beef muscular tissue during storage (in Russian)

   E.N. Lazarev, V.A. Gerasimova, L.D. Patrakova, V.N. Simonava, V.N. Simonova and N.A. Antonov

2. The effect of polyphosphates on moisture absorption and retention on broiler carcasses (in Spanish)

   M. Camiruaga, P. Schultz and E. Sanhueza

3. Effects of low-dose irradiation and subsequent storage on the technological properties of beef

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

4. Change of activity of multiple forms of lipase in meat during storage (in Russian)

   A. Grozdanov, N. Dimitrova, N. Nestorov, N. Dilova and G. Dikova

5. Studies on goat meat as influenced by storage. I. Alterations during cold storage at two different temperatures

   S.A. El-Kady, K.A. Ammar and A.A. Fahmy

6. Studies on goat meat as influenced by storage. II. Effect of pre- and post-rigor freezing and some storage variables on the quality of meat

   N.A. Golovkin, R.P. Ivanova and V.I. Sharobaiko

7. Effect of freezing, frozen storage and cooking on the chemical changes and quality characteristics of lamb meat. I. Amino acids and quality characteristics

   F.A. El-Wakeil, H.M. El-Banna, N. Abdallah and S.B. El-Magoli

8. Effect of freezing, frozen storage and cooking on the chemical changes and quality characteristics of lamb meat. II. Fatty acids, phospholipids, cholesterol and cholesterol esters

   S.B. El-Magoli, F.A. El-Wakeil and H.M. El-Banna

9. The effect of meat freezing on the water-binding capacity of cooked sausage

   E. Puolanne and E. Kukkonen

10. TTT-the influence of packaging

    L. Bøgh-Sørensen

11. Electrostimulation influence upon changes in slightly frozen meat qualities according to data of functional-morphological research (in Russian)

    N.A. Golovkin and N.N. Vorobieva

12. Effects of processing of fresh beef on microwave treatment

    R. Enamorado, D. Yubero, D. Guttierez and R. Rodriguez y Col

13. Release of mitochondrial enzymes by freezing and thawing of meat: Structural and analytical aspects

    R. Hamm and P. Gottesmann

14. Micromorphological mutations in the semitendinosus muscle of the beef after variable freezing and thawing cycles (in German)

    H.G. Liebich and E. Meier

15. Ice crystallisation in solution of muscular proteins (in Russian)

    N. Guravskayj, E. Kaukhcheshvili, S. Osipov and A. Vasilev

16. Changes in the surface heat transfer coefficient during meat thawing

    S.J. James and C. Bailey

17. Meat thawing under reduced pressure (in Russian)

    N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, V.P. Tchumakov, I.M. Tambovtsev and L.F. Mitaseva

18. Quality of vacuum packed middles and hams

    H.O. Mikkelsen

19. Effect of thawing, cutting and transportation on quality characteristics of frozen beef meat imported to Egypt

    R.M.A. El-Saadany, F.M.H. Ashour and S.S. Abbas

20. Application of international sanitary laws for the elaboration of projects concerning the construction and performance of refrigerated slaughterhouses in Chile (in Spanish)

    G. Amtmann Brionnes, J.C. Maldonado Muscio and A.M. Hidalco Morales

4. Technology, microbiology and sanitary aspects of the dry and or cooked meat products

1. Optimization of the process of continuous grinding combined with edible fat rendering (in Russian)

   V.M. Gorbatov, I.V. Gubanov, V.M. Morozov and N.N. Mizeretsky

2. Optimization of mincing and mixing meats for sausage containing back fat pieces (in Russian)

   V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and A.K. Kakimov

3. Determination of the optimum compositions of meat products having pre-set properties (Abstract only)

   N.N. Mizeretsky, Yu.A. Ivashkin, S.S. Ezhov+- and I.V. Gubanov

4. Modelling of mechanical properties of its comminution (in Russian)

   V.I. Ivashov, B.N. Duidenko, C.G. Yurkov and V.A. Andreeenkov

5. General approach to the optimization of assortment and formulae in meat products production (in Russian)

   Yu.A. Ivashkin, A. Borodin and K. Serdalheji

6. The influence of some technological factors on quantitative and qualitative properties of meat (in Russian)

   V.I. Chlebnikov, V. Machonina, I. Stephanova and N.Kovshevnikova

7. Mathematical fundamentals of standardization system for meat industry (in German)

   G. Lorenz

8. Influence carbonyl and phenol compounds of smoke on pH and water-holding capacity (WHC) of smoked beef

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

9. Measurement and control in meat cooking processes (in German)

   H.J. Raeuber, H. Nikolaus and E. Hubner

10. Cooking losses in bovine muscles (in French)

    M. Laroche

11. Water binding in meat related to heat processing (Abstract only)

    Y. Mortayemi and C. Skjoldebrand

12. Effect of different mechanical and heat procedures and storage conditions on the content of individual phospholipids in pork

    V. Djordjevic, F. Bucar, I. Djujic and N. Radovic

13. Diagram of rates and deformation at non isothermic flow of comminuted meat through the pipes (in Russian)

    V.M. Gorbatov, A.V. Gorbatov and M.B. Smirnov

14. Studies into physicochemical characteristics of combination sausage minces at different processing stages (in Russian)

    I.A. Rogov, N.N. Lipatov, A.V. Efimov, E.I. Titova, A.N. Bogatyryov, A.G. Zabashta and N.SH. Nadashvilli

15. Survey study on the minced meat of local market in form of sausage or mixture of minced meat and meat substitutes

    F.A. Salem, M.M. Abd El-Baki, K.A. Sedky, S.K. El-Samahy and SH.A.A. El-Nemr

16. Substantiation of the optimum cooked sausage formulation, using a generalised criterion (in Russian)

    M.P. Voyakin, V.M. Gorbatov, G.P. Goroshko and R.M. Salavatulina

17. The effect of presalting of meat on properties of finely comminuted meat products

    A.M. Hermansson

18. The effect of electrically stimulated meat on the processing properties of cooked sausages

    R. Tuominen and M. Honkavaara

19. Investigations to analyse how various protein additives of animal origin influence the colour characteristics and nutritive value of cooked sausages (in German)

    W. Schnakel and S. Danchev

20. Effect of PSE meat on processing properties of cooked sausage and ham

    M. Honkavaara and R. Tuominen

21. The influence of tumbling techniques on quality and yield of cooked ham (in German)

    J.E. Reichert

22. Determination of the effect of heat treatment, with the same F-value and different, on the quality of pasteurized canned ham (in French)

    I. Baychev

23. Changes in the contents of total carbonyls and monocarbonyls and in the microorganisms of pasteurized canned ham upon storage for 12 months

    D. Gadzheva, V. Vergieva and N. Nestorov

24. Changes in meat structure during curing under vibro-massaging

    A.A. Belousov, G.E. Limonov, V.I. Roshtchupkin and V.E. Stupin

25. Manufacture and acceptability of an oriental dried pork product

    H.W. Ockerman and J.C. Kuo

26. Studies on the manufacture of Parma-type ham in Cuba. 1. Initial experimental for specifying the curing and ageing parameters (in Spanish)

    Z. Valdez, G. Manev and M. Ramos

27. Characteristics of dried ham of Jabugo type (in Spanish)

    L. Leon, F. Beltran de Hereda, J. Fernandez-Salguero and M. Alcala

28. Injection of a salt suspension into bacon cuts

    J.B. Lennsick, J. Meester, H. Labots and E.J.C. Paardekooper

29. Study of carbohydrate breakdown in meat and meat products

    K. Incze, A. Juhasz and E. Horvath

30. Effects of freezing and freeze-drying on lactic acid production by starter cultures

    B. Dineva, TS. Tsvetkov, R. Brankova and A. Krustev

31. Studies on the nitrate reductase and catalase activities of micrococci in connection with their freezing and freeze drying

    B. Dineva, N. Nesterov, TS. Tsvetkov, A. Krustev and R. Brankova

32. A model system for the assessment of starter cultures for fermented sausages

    P. Zeuthen and P. Gotfredsen

33. Examination of the effect of brine ingredients on water activity (aw) and multiplication of selected microorganism

    L. Paunovic and Z. Tadic

34. Bacterial compound of frozen acidophilic bacillus for acceleration of the process of semidried smoked sausages ageing (Abstract only)

    M.M. Mikhaylova and V.V. Krylova

35. Effect of the ripening temperature on the pH fall and on some analytical characteristics of dry sausages (in Spanish)

    J. Flores and E. Martinez

36. Microflora in sausages with raw casings (in German)

    D. Kalinov, N. Dimitrova, N. Spasov and K. Dimitrov

37. Microbiological quality of meat products and raw materials used. VII. Microbiological criteria proposed (in German)

    M. Catsaras and D. Grebot

38. Microbiological characteristics of artificially structured proteins (ISBP) based on blood plasma (Abstract only)

    V.M. Matvejt-Chuk, N.N. Lipatov, E.I. Titov, N. Sh. Nadashvili, A.S. Myagkov and I.A. Rogov

39. The use as food of the meat from pigs suspected of being contaminated of African swine fever virus (in French)

    R.S. Melo

40. Survival of African swine fever virus in pork products (in Spanish)

    A. Ordas Alavarez and M.A. Diaz Yubero

41. The use of electrical stimulation as an alternative method in the aging of meat in countries affected with foot and mouth disease virus (FMDV) (in Spanish)

    W. Garcia Vidal, C. Correa, H. Lazaneo, S. Huertas and V. Urrestarazu

42. The inspection of pig mesenteric lymph nodes: a possible source of salmonella diffusion

    M.L. Cortesi and G. Catellani

43. Daily and annual microbial variation in a delicatessen plant (in French)

    R.E. Simard and G. Auclair

44. Residual viruses in processed meat products: A review

    P.D. McKercher, J.H. Blackwell and J.J. Callis

45. Effect of pre-rigor salting on the water-binding capacity of beef

    E. Puolanne and P. Turkki

5. Non-meat ingredients

1. Non meat proteins in composition of meat sausages (in Russian)

   M.S. Bidenko, L.S. Baidalinova and F.I. Verkhoturova

2. Use of casein as a meat extender

   S. Dale, K. Steinholt, S. Aa. Gumpen and T. Høyem

3. Application of the lactic protein concentrate to the production of cooked sausages. II. Effect of the protein concentration on the stability of the meat emulsion and the stuffing for cooked sausages

   K. Vassilev and K. Kostov

4. Effect of the degree of meat replacement by soy protein isolate and sodium caseinate on quality of sausages (in Russian)

   A.F. Savtchenko and R.M. Salavatulina and L.K. Zyrina

5. The functionality of soy protein concentrate in canned luncheon meat

   G.R. Schmidt, W.J. Means, D.F. Herriot and B.F. Miller

6. Influence of the addition of texturized soybean proteins to canned pork leans. Effects on the texture (in Spanish)

   W. Canet, J. Espinosa and R. Enamorado

7. Use of textured soy protein for the dry sausage production (in German)

   I. Ambrosiadis, F. Wirth and H.J. Sinell

8. The free short-chain fatty acids in the fermented sausages produced with soybean protein supplement

   A. Jakubowski, M. Panasiki, W. Malecka and K. Zawadzka

9. Some substitutes of animal proteins assessment of the nutritive value of the meat products manufactured using them (in French)

   N. Tyutyundzhiev, Z. Tsaneva and M. Chernev

10. Investigation of the influence of porous lyotropic gels on the quality of combined comminuted meat for sausage and finished products (in Russian)

    V.T. Dianova, N.G. Krokha and V.B. Tolstuguzov

11. Examination of the influence of additive mixtures from the group of weak organic acids with common salt on the prolongation of shelf life of ground young beef

    P. Modic, L. Bastic, R. Zivanovic and V. Milosevski

12. Reducing of the cell count of spices by irradiation

    I. Kiss

6.By-products utilization, processing and stability

1. Use of mechanically deboned meat for mannufacture of meat products

   I. Juhasz, R. Santa and G. Selmeci

2. Poultry meat as an ingredient in beef and pork processed meats

   B.J. McAuley, S.D. Mott and F. Johnson

3. Production of hydrolyzates from low valuable products of poultry processing (Abstract only)

   V.G. Volik, K.I. Lobzov and V.P. Tarakanova

4. Incorporation of bone protein extracts into cooked sausages

   H.W. Ockerman and H.A. Caldironi

5. Utilisation of animal blood for human consumption. Sensory evaluation an measurement of surface colour of meat products and determination of haemoglobin and myoglobin in raw materials

   E. Slinde, J. Mielnik, M. Martens and A. Tenningen

6. Ideas for the use of animal blood plasma

   O. Sigmund Braathen, J.A. Nilsen and R. McCormick

7. Investigation of quality of proteins obtained from non-traditional animal raw materials (in Russian)

   L.I. Stekolnikov,V.I. Piulskaya, V.Z. Krakova, G.I. Edelman and V.P. Karpova

8. A complex enzymic preparate for meat tenderization (in Russian)

   L.V. Alekhina and L.I. Stekolnikov

9. The contribution of pig fat and soluble proteins of various parts of the pig carcass to the emulsifying (CE) and emulsion stability (ES) of meat products obtained according to a model system (in Spanish)

   J. Bello and MA.C. Ancin

10. The effect of alkali treatments upon thermodynamic values of the “order-disorder” conversion in collagen

    O.O. Babloyan

11. The effects of some chemical compounds on the removing of the slime in small intestines of pigs (in Spanish)

    E. Corrominas, M. Hortos and M. Garriga

12. Influence of preservation with sorbic acid on the quality of intestines stored at increased temperatures

    N.M. Krekhov, A.F. Savtchenko, E.P. Konstantinova, M.M. Alimov and N.A. Zhizhokina

13. Primary cure of hides of slaughtered animals by jets of liquids (in Russian)

    I.A. Rogov, E.E. Aphanasov, A.I. Romanov and G.J. Kneller

7. Packing, packaging and storage of meat and meat products

1. Carboximethylcellulose influence upon the properties of collagen dispersions and protein sausage casings (in Russian)

   N.F. Pankrov, S. Kobjakova, G. Duma and V.G. Bellorusskij

2. A new gelling collagen additive for the manufacture of meat products (in Russian)

   E.F. Oreshkin, M.M. Mikhailova, O.O. Babloyan, E.G. Bobrikova and S.K. Kharybina

3. The study of free formaldehyde migration into sausage mixture (in Russian)

   L.A. Abramova

4. Bacterial growth in exudate of vacuum packaged beef

   L. de Zutter and J. van Hoof

5. Extended frankfurter shelf life under nitrogen

   R.E. Simard, L. Laleye, B.L. Lee and R. Holley

6. Growth of bacteria at 1°C on beef stored in controlled atmospheres of mixtures of O₂, CO₂ and N₂ and its relevance to vacuum packaging (in German)

   B.G. Shaw and J. Roncali

7. Qualifications of packed back-bacon

   F. Havas

8. Residues in meat and meat products

1. Cadmium, lead and copper content in meat products (in Spanish)

   N. Ybañez, R. Montoro, R. Catala and J. Flores

2. Evaluation of some metals in canned meat: variations in relation to storage time (in Spanish; Abstract only)

   E. Parisi, R.M. Turi and L. Palin

3. Residual levels of nitrite in Spanish Sausages and cold meats (Spanish)

   F. Rincon Leon, G. Zurera Cosano, L.M. Polo Villar and R. Pozo Lora

4. Research on the fungicide hexachorocene and other organochlorine pesticides in tinned pork products (Spanish)

   R. Pozo lora, L.M. Polo Villar, M. Jodral Villarejo and A Herrera Marteache

5. Investigation of cured meat products for the presence of n-nitrosothiazolidine

   W. Fiddler, J.W. Pensabene and W.I. Kimoto

6. ‘In-vitro” action of DES in cell cultures (in Spanish)

   A. Borregon, F. Sanz, A. Santa Maria, J. Salas, M. Martin, C. Becerril, M. Barea, C. Caballo, M. Fernandez, A. Garcia and M.T. Pollastrini

9. Quality control and nutritive value of meat and meat products

1. Effects of technical-technological alterations of quality

   I. Santa

2. Effect of genotype and age on the quality of beef

   E. Szucs, A. Nagy and A. Csiba

3. Carcass and meat quality of Charolaise and Zebu steers

   L. Muller, L.F.P. Borges and L.A. Pfau

4. Possibility for determination of the commercial storage time of pork and beef on the basis of the work of Wenzel, Srerod and Gissel

   G. Selmeci and G. Galambos

5. Variation of the collagen content of beef muscles and consequences on the quality of the resulting meat products (in French)

   B.L. Dumont

6. Techniques for the accurate measurement of ultimate pH of meat

   G.V. Petersen

7. Activity of water in the processes of drying and freezing of meat products (Abstract only)

   B.P. Knamovnikov, A.M. Brashnikov, A.V. Antipov and V.V. Groundzinsky

8. A rapid determination of composition and commercial value of meat products by infrared reflexion analysis (Abstract only)

   E. Hauser, U. Weber and B. Zesinger

9. Automated analysis of starch in cooked sausage

   M. Honkavara and R. Tuominen

10. Quantitative analysis of vitamin A in meat products by high yield liquid chromatography (in Spanish)

    T. Reuvers

11. Control of colouring value of seasoning paprika with an automatic analyzer

    E. Tako, G. Selmeci, A. Aczel and J. Juhasz

12. Rapid instrumental control of ash content of spices (paprika, pepper) for use in the meat industry

    G. Selmeci, F. Cseh and A. Aczel

13. Determination of proteins in meat products by means of dodecyl sulphate polyacrylamide gel-electrophoresis (in Spanish)

    D. Calsina, G. Casademont and J.M. Monfort

14. Characterization of the immunoelectrophoretical fractions resulting from soluble extracts of meat from different species (in Spanish)

    C. Casaa, J. Tormo and B. Sanz

15. Quantitative analysis of casein in some heat treated meat products (in Spanish)

    J. Huescar Fernandez and I. Santillana Lopez

16. Quantitative determination of soya protein in meat products heated at high temperatures (in German)

    CH. Ring and F. Sacher

17. Functional properties of comminuted and salted hot boned pork and beef

    N. Nestorov, N. Dimitrova, N. Dilova, M. Tantikov, D. Petrova

18. Effects of the oxidation on the emulsion capacity of meat proteins (MRM = CRM) (in Spanish)

    F. Jimenez Colmenero and E. Garcia Matamoris

19. Application of the GOSUC consistometer to meat extract viscosity measurement (in Spanish)

    F. Leon Crespo, F. Beltran de Heredia and J.C. Penedo

20. Influence of pH and salt on the stability of emulsions made with different protein fractions (in French)

    C. Denoyer and J.P. Girard

21. The use of the DSC on the thermal characterisation of meat. Part II.

    F. Fernandez-Martin and P.D. Sanz

22. An estimation method for the determination of thermophysical characteristics of meat products (Abstract only)

    V. M. Gorbatov

23. Estimation of heat-physic characteristics of meat products how the function of their internal humidity (in Russian)

    A. Brajnikov and N. Kaukhcheshvili

24. Electrophysical diagnosis of meat quality and portable means for its realization (in Russian)

    N.A. Golovkin and S.A. Yevelev

25. Method of property-analysis of meat products

    E. Zukal, V. Mihalyi and Z.S. Gyorgy

26. A note of boar tainting the carcasses of non-castrated pigs in Catalonia

    A. Diestre, D. Calsina, G. Gasademont and J.M. Monfort

27. Fat composition and organoleptic estimation of meat from pigs of various sexual types (in French)

    B. Desmoulin, J. Donnat and M. Bonneau

28. Influence of liquid smoke on digestibility (in vitro) of connective tissue proteins of pork loin (in Russian)

    N.N. Krylova, L.F. Karmyshova and V.T. Kolesnikova

29. A nomographic method of optimizing the nutritive value of meat with different regimens of heat treatment

    I. Zakhariev and E. Tsvetkova

30. On the nutritive value of poultry meat, with different regimens of heat treatment (in German)

    E. Tsvetkova, K. Beev and N. Alexiev

31. The nutritive value of mechanically deboned meat (PER, basic composition and amino acid composition)

    E. Prost

32. Biological value of mechanically deboned poultry meat and of sausages with this meat added (in Russian)

    O.N. Krasulya, V.V. Khlevovaya, V.A. Gonotsky and L.S. Kuznetsova

33. The moisture/ protein ratio of canned sausage- an equation to estimate its value (in Spanish)

    P. Mucciolo and M.C. Galvao Gomes

34. Motivation and other determinants of workers’ hygienic practices – an empirical investigation

    G.E. Gerats, F. Tazelaar, R. Wippler and J.G. van Logtestijn

annex

1. Containerized transportation of pigs aimed at maximum preservation of product quantity and quality (in Russian)

   Yu.V. Tatulov, I.P. Nemtchinova, N.G. Mironov, V.A. Lubenets and L.D. Kirgetova

2. The biochemical and quality characteristics of ovine muscle as affected by electrical stimulation and mode of chilling

   N.H. Rashid, R.L. Hendrikson, A. Asghar and P.L. Claypool

3. Lipid fraction change of beef muscular tissue during storage (in Russian)

   E.N. Lazarev, V.A. Gerasimova, L.D. Patrakova, V.N. Simonava, V.N. Simonova and N.A. Antonov

4. Change of activity of multiple forms of lipase in meat during storage. I. Alterations during cold storage at two different temperatures (in Russian)

   S.A. El-Kady, K.A. Ammar and A.A. Fahmy

5. Electrostimulation influence upon changes in slightly frozen meat qualities according to data of functional-morphological research (in Russian)

   N.A. Golovkin and N.N. Vorobieva

6. Meat thawing under reduced pressure (in Russian)

   N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, V.P. Tchumakov, I.M. Tambovtsev and L.F. Mitaseva

7. Optimization of mincing and mixing meats for sausage containing back fat pieces (in Russian)

   V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and A.K. Kakimov

8. Modelling of mechanical properties of its comminution (in Russian)

   V.I. Ivashov, B.N. Duidenko, C.G. Yurkov and V.A. Andreeenkov

9. General approach to the optimization of assortment and formulae in meat products production (in Russian)

   Yu.A. Ivashkin, A. Borodin and K. Serdalheji

10. The influence of some technological factors on quantitative and qualitative properties of meat (in Russian)

    V.I. Chlebnikov, V. Machonina, I. Stephanova and N.Kovshevnikova

11. Diagram of rates and deformation at non-isothermic flow of comminuted meat through the pipes (in Russian)

    V.M. Gorbatov, A.V. Gorbatov and M.B. Smirnov

12. Studies into physicochemical characteristics of combination sausage minces at different processing stages (in Russian)

    I.A. Rogov, N.N. Lipatov, A.V. Efimov, E.I. Titova, A.N. Bogatyryov, A.G. Zabashta and N.SH. Nadashvilli

13. Changes in meat structure during curing under vibro-massaging (in Russian)

    A.A. Belousov, G.E. Limonov, V.I. Roshtchupkin and V.E. Stupin

14. Quality of cured products made from horsemeat as effected with vacuum mechanical treatment (in Russian)

    A.S. Bolshakov, M.A. Anvarov, N.N. Lipatov, V. Kh. Adylov and I.B. Moskivina

15. The membrane clarification of used brines (im Russian)

    B.V. Sherbina, E.A. Denisiuk, S.V. Karpichev and L.V. Kalmikova

16. Rational technology and quality of poultry meat baby foodstuffs (in Russian)

    Shumkov E.G., M. Korotayeva, V. Krajnjaja, G. Chernova, V. Chelevovaja

17. Non-meat proteins in composition of meat sausages

    M.S. Bidenko, L.S. Baidalinova and F.I. Verkhoturova

18. Effect of the degree of meat replacement by soy protein isolate and sodium caseinate on quality of sausages

    A.F. Savtchenko and R.M. Salavatulina and L.K. Zyrina

19. Investigation of the influence of porous lyotropic gels on the quality of comminuted meat for sausage and finished products
20. Investigation of quality of proteins obtained from non-traditional animal raw materials

    L.I. Stekolnikov,V.I. Piulskaya, V.Z. Krakova, G.I. Edelman and V.P. Karpova

21. The effect of alkali treatment upon thermodynamic values of the ” order-disorder” conversion in collagen

    O.O. Babloyan

22. Influence of preservation with sorbic acid on the quality of intestines stored at increased temperatures

    N.M. Krekhov, A.F. Savtchenko, E.P. Konstantinova, M.M. Alimov and N.A. Zhizhokina

23. Primary cure of hides of slaughtered animals by jets of liquids

    I.A. Rogov, E.E. Aphanasov, A.I. Romanov and G.J. Kneller

24. Carboxymethylcellulose influence upon the properties of collagen dispersions and protein sausage casings

    N.F. Pankrov, S. Kobjakova, G. Duma and V.G. Bellorusskij

25. A new gelling collagen additive for the manufacture of meat products

    E.F. Oreshkin, M.M. Mikhailova, O.O. Babloyan, E.G. Bobrikova and S.K. Kharybina

26. The study of free formaldehyde migration into sausage mixture

    L.A. Abramova

27. Estimation of heat-physic characteristics of meat products how the function of their internal humidity

    A. Brajnikov and N. Kaukhcheshvili

28. Electrophysical diagnosis of meat quality and portable means for its realization

    N.A. Golovkin and S.A. Yevelev

29. Influence of liquid smoke on digestibility (in vitro) of connective tissue proteins of pork loin

    N.N. Krylova, L.F. Karmyshova and V.T. Kolesnikova

30. Biological value of mechanically deboned poultry meat and of sausages with this meat added

    O.N. Krasulya, V.V. Khlevovaya, V.A. Gonotsky and L.S. Kuznetsova

31. Informe que emite el Instituto del Frio, del consejo superior de investigaciones cientificas, a solicitud de don carlos lima, director Gerente de ”Todozono, S.A.”, sobre los resultados obtenidos en el estudio de applicacion del ozono en la conservacion al estado refrigerado de carnes de diferentes especies
32. Water binding in minced meat products related to heat treatment

Additional information
1. Abstracts, also for missing full papers

A Biology of meat and its influences on meat quality

1. Possibilities of improving the carcass quality by crossing

   S. Čepin and J. Osteric

2. Meat quality of British steers of different chronological age

   L. Mϋller and G.P. Robaina

3. The effect of cow size, milk yield and cow condition on the carcass characteristics and meat quality of their progeny

   S.D.M. Jones, J.W. Wilton and H. Song

4. Meat hygienic aspects for the application of industrial dried faeces of laying hens in the fattening of cattle (in German)

   G. Reuter, K. Troeger and G. Wachelau

5. Determination of the quality of meat from pure and crossbred swine (in Russian)

   A. Blanco, P. Perez and C. Urbay

6. Determination of the quality of meat and fat from crossbred swine (F₂) (in Russian)

   A. Blanco, P. Perez and C. Urbay

7. The use of sugar-cane as an energy source for pig production (in Russian)

   A. Blanco, P. Perez and C. Urbay

8. Rapid glycolysis test for detection of DFD pork meat

   M. Vada-Kovács

9. Some characteristics of raw and cooked porcine muscles of pure and crossbred animals

   S. Rahelić and Manojlović

10. The influence of different test results of halothane tested litter mates on their meat quality (in German)

    E. Kallweit and M.Henning

11. Press laughter weight of pigs and occurrence of PSE and DFD meat (in German)

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

12. Evaluation of some methods for stress-susceptible meat

    V. Várvizi, M. Vada-Kovács and G. Biró

13. Influence of the pre-slaughter stress situation on meat quality (in German)

    D. Schwörer, J.K. Blum and A. Rebsamen

14. Routine detection of PSE muscle by dielectric measurement

    H. Pfϋtzner, E. Fialik, E. Krause, A. Kleibel and W. Hopferwieser

15. Histopathological studies of muscle changes and incidence of PSE and DFD meat in pigs kept in large industrial farms

    D. Klosowska, B. Klosowski, J. Kortz and B. Rak

16. Improvement in meat quality in pigs by beta-adrenergic blockade

    P.D. Warriss and D. Lister

17. Criteria for the identification of pig carcasses ineligible obtained (in German)

    A. Stolle and G. Reuter

18. The determination of standard value ranges and limiting values of the measurable quality characteristics brightness of colour, drip loss and pH value in muscle flesh from young bulls, heifers and cows (in German)

    E. Scharner, H. Schlicht, A. Baier and H. Goldschmidt

19. Relations between the metabolic type and oxygen uptake of muscle homogenates (in French)

    M. Renerre and A. Talmant

20. Studies on the type and diameter of muscle fibres in lambs of certain breeds and crosses

    A. Pinkas, C. Valin, P. Marinova, D. Nedelchev and A. Stoyanov

21. Studies on the cold shortening of the lamb meat muscle- IV. Effects of shower baths at both 50°C and 60°C applied to carcasses on the tenderness of meat (in French)

    A. Moral, E. Garcia-Matamoros, S. Jimenez and A. Goicoechea

22. Electron microscopic studies of mutton treated with microbial protease mesentrine 11-11

    E. Hristov, P. Velinov, S. Danchev, D. Dimitrov and S. Sinha

23. A study on the influence of a bacterial proteolytic enzyme preparation on the structural and mechanical properties of mutton

    S. Sinha, E. Hristov, S. Danchev and D. Dimitrov

24. Ultrasound changes in pork from Camborough hybrids transported at short distances

    P. Velinov and E. Markov

25. Does hanging while bleeding out (right versus left side) influence meat quality characteristics of pigs? (in German)

    K. Fischer and Chr. Augustini

26. Participation of some tissues in the most valuable parts of carcasses of some swine breeds and their crossings

    A. Petricevic, G. Kralik, D. Gutzmirtl, K. Bencevic and T. Rastija

27. Effect of different salt concentrations on water binding capacity of pre-rigor beef

    P.D. Jolley, K.O. Honikel and R. Hamm

28. Heat induced gelation of myosin: roles of head and tail regions of a myosin molecule

    K. Samejima, M. Ishioroshi and T. Yasui

29. Influence of different freezing temperatures on some characteristics of fibrillar proteins of bovine longissimus dorsi muscle

    L. Petrović and S. Rahelić

30. Thermal and chemical stability of collagen in normal and double muscle 2 year old steers (in French)

    J. Kopp and M. Bonnet

31. Pig leg weakness: Relationship with articular cartilage collagens

    M. Shimokomaki

32. The influence of defatted bone production conditions on bone collagen microstructure and thermographic properties (in Russian)

    M.L. Faivishevski, V.I. Plotnikov, O.O. Babloyan, M.G. Borisova, S.E. Pankova and V.E. Ivanov

33. Identification of the proteinases responsible for the postmortem degradation of myofibrillar proteins

    A. Okitani, U. Matsukura, T. Matsumoto and M. Fujimaki and H. Kato

34. Variation of LDH isozyme in beef muscles (in French)

    J. Bousset

35. Effect of frozen storage of bovine psoas muscle on cathepsin D

    M. Henahan, A. McGrath and M.G. Harrington

36. Technological usefulness of meat treated with preparations of proteolytic enzymes (in German)

    B. Dzierzynska-Cybulko, J. Lar, G. Murawska and E. Pospiech

37. Biochemical processes and ultrastructural changes in the muscle tissue of ducks (in German)

    T. Trziszka, T. Smolinska and W. Kopec

38. The run of changes in nitrogen compounds in the muscle tissue of ducks frozen without cooling (model studies)

    T. Smolińska, T. Trziszka and W. Korpeć

39. Influence of biochemical processes in meat post mortem on the technological properties of muscle homogenates (in German)

    R. Rede

40. The effect of high and low voltage electrical stimulation on beef quality

    G. Eikelenboom, F.J.M. Smulders and H. Rudérus

41. The effect of electrical stimulation and hot boning on beef quality

    F.J.M. Smulders, G. Eikelenboom and J.G. Van Logtestijn

42. The electrical stimulation of lamb meat (in German)

    S. Georgakis, K. Vareltzis, E. Agakidou and A. Elefteriadou

43. Influence of low voltage stimulation on postmortem biochemistry in normal and DFD beef

    A. Laser-Reuterswärd, G. Johansson, B. Kullmar and H. Ruderus

44. An integrate of meat processing: Electrical stimulation, rapid refrigeration, boning immediately after slaughter, quick freezing and quick thawing

    R. Enamorado, R. Diaz, F. Gutierrez and R. Rodriguez

45. Animal muscle microstructure as effected with electric current (in Russian)

    A.A. Belousov, V.I. Plotnikov, V.I. Roshtchupkin and V.V. Avilov

46. Study into some factors affecting meat quality during impulse stimulation (in Russian)

    N.A. Golovkin, N.N. Vorobjeva, S.A. Evelev

47. Hormone residue levels in young bulls after treatment using anabolic reagents (trenbolone acetate and 17 beta estradiol)

    J.P. Duchatel, P. Evrard, G. Maghuin-Rogister

48. Relationship between muscle type and post mortem catabolism of NAD in bovine muscle (in French)

    C. Valin and F. Champomier

49. Hydrocarbons of beef muscle (in Russian)

    E.N. Lazarev, V.N. Simonova, V.A. Gerasimova, L.D. Patrakova and N.A. Antonov

50. Distribution of muscle fiber diameter length values in relation to muscle fiber histochemical type

    A.T. Rantsios, P.D. Papavasileiou

B Slaughter technology and hygiene

1. Air contamination in slaughterhouses and bacteriological quality of the bovine carcasses (in French)

   J. Founard and M. Bertaud

2. Design of animal handling systems to reduce stress

   T. Grandin

3. Electrical stunning and meat quality of veal calves

   E. Lambooy

4. Slaughter techniques and bacterial contamination of pig carcasses

   G.E. Gerats, J.M.A. Snijders and J.G. van Logestestijn

5. Hygiene program of a standardized slaughter technique (in German)

   H. Steiner

6. The possibility of changing the rendering conception with a purpose line for collection and utilisation of slaughtery’s by-products and recrements in the industry (in German)

   K. Benčević, A. Pertičević and G. Kralik

C Technology of meat products

1. The effect of raw material and processing technology upon the quality of semi-canned ham

   V. Herczeg-Duschanek and E. Keleti

2. The application of formalised methods when studying canned ham quality as effected with processing factors (in Russian)

   E.F. Oreshkin, G.P. Goroshko and E.G. Bobrikova

3. Influence of cuts on the meat on quality and yield in hams (in French)

   I. Baychev

4. Canned beef quality as effected with curing and mechanical treatments (In Russian)

   E.F. Oreshkin, V.K. Prizenko and N.A. Tcherkashina and G.P. Goroshko

5. Muscle microstructural changes due to vacuum-mechanical treatment during curing (in Russian)

   A.A. Belousov, V.I. Roshtchupkin, T.V. Minakova, A.S. Bolshakov, V.G. Boreskov and M.A. Anvarov

6. Brine distribution in the muscle during mechanical treatment under vacuum (in Russian)

   A.S. Bolshakov, V.G. Boreskov, Yu. A. Kiselyov, M. A. Anvarov and N.N. Lipatov

7. Cover pickle regeneration in smoked pork meats during curing (in Russian)

   A.M. Brazhnikov, B.V. Shtcherbinin and E.A. Denisyuk

8. Studies on curing, ageing and smoking of camel meat – I. Chemical changes

   S.B. El-Magoli, E.T. El-Ashwah and M.M. Ibrahim

9. Studies on curing, ageing and smoking of camel meat – II. Microbiological and sensory evaluation

   E.T. El-Ashwa, S.B. El-Magoli and M.M. Ibrahim

10. The resistance of aluminium laminate and aluminium lackered foil into the brines of different concentration

    I. Vujković and S. Rahelić

11. An accelerated technology for raw dried meat products from non-comminuted meat. Changes in the carbonyl substances and the lipids

    N. Nesterov, D. Gadzheva and M.Chakurov

12. The influence of added coccus concentrate SSHK 76 on the consistency of fermented sausages with special regards to methods of penetrochemical investigation (in German)

    E. Scharner, G. Linke and E. Schiffner

13. Ripening and water content of ”Sremska” sausage- dry sausage of diameter 28-36mm

    S.Tojagić and S. Rahelić

14. New strains of L. plantarun 22 (2P) and 31, M. caseolyticus 38 and yeast straines Debaryomyces kloeckeri for dry non-smoked sausages (in Russian)

    V.V. Khorolosky and N.N. Tsvetkova

15. Technological properties of frozen and refrozen meat

    S. Aa. Gumpen and K. Fretheim

16. Stability of beef preblends

    H.W. Ockerman and F.L. Crespo

17. Physico-chemical changes during storage of preblended beef

    H.W. Ockerman and F.L. Crespo

18. Separation of meat components for the study of interactions during the preparation of emulsions

    E. Zukal

19. Comminuted meat products: Factors affecting the gelation of the water phase isolated from the batter

    K. Fretheim and S. Aa. Gumpen

20. Histological studies of sausage emulsions (in Russian)

    A.A. Belousov, M.P. Voykakin, G.P. Goroshko, T.V. Kuznetsova, V.I. Plotnikov and R.M. Salavatulina

21. Correlation between the rheological parameters and microstructure of Bolognese-type sausages

    L. Fehér, K. Kabók and T. Huszka

22. Rheological methods to control the process of sausage batter preparation (in Russian)

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

23. Rheodynamics of a film-type flow of comminuted meat products (in Russian)

    A.M. Brazhnikov, B.P. Filipenko and N.S. Nikolayev

24. Peculiarities of sausage preparation in moulds and its biological value (in Russian)

    V.M. Gorbatov, E.T. Spirin, V.V. Vagin and S.A. Fedotova

25. Substantiation of the sterilization parameters for canned chopped meats by their microbiological, biochemical and organoleptical characteristics (in Russian)

    E.F. Oreshkin, A.E. Shirotchenko, S.D. Evseyeva, E.G. Bobrikova, M.M. Mikhailova, V.I. Osipova and O.V. Tolstova

26. A study into the heat and mass exchange in the product during cooking sausages in moulds (in Russian)

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

27. A study into the process of stuffing sausage mixes into artificial casings (in Russian)

    V.M. Gorbatov, V.D. Kosoy, A.V. Gorbatov and S.N. Tumenov

28. Changes in fractional composition of meat proteins during storage (in Russian)

    N.A. Golovkin and R.P. Ivanova

29. Vacuum thawing of meat blocks and cuts and the apparatus for the process (in Russian)

    N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, L.F. Mitaseva and I.M. Tambovtsev

30. The keeping quality of non-packed frozen meat as effected with heat input intensity (in Russian)

    A.A. Belousov, V.I. Roshtchupkin, O.B. Tserevitinov, V.D. Nazarov and V.D. Mikhailova

31. Theoretical fundamentals of mathematical modelling of technological processes in the meat industry (in Russian)

    V.M. Gorbatov, I.V. Gubanov, Yu. A. Ivashkin and N.N. Mizeretsky

32. Production control system for the regulation of the chemical composition of meat products (in German)

    Z. Erdös and L. Körmendy

33. Computerized least cost sausage formulation in the meat industry by linear programming (in German)

    G. Lorenz

34. Chemical and technological studies on beef meat

    S.A. El-Kady

35. Proteins recovery from lungs and spleen and their quality (in Russian)

    V.I. Piulskaya, N.N. Krylova, L.I. Stekolnikov, V.Z. Krakova, V.P. Karpova and G.I. Edelman

36. Lability of collagen in intermediate moisture meat products

    D.A. Ledward and U. Madden

37. Quality of canned beef in relation to corrosion of plain aluminium cans

    N. Simić, D. Lučić, M. Micković and T. Bojović

38. The influence of applied technology and of effecting mechanisms of capital equipments on quality of end-products (in Russian)

    I. Sánta

39. Physico-thermal properties of some varieties of fish and meat

    A.F. El-Sahrigi, Y.M. Hassan, S.A. Soliman and H.A. El-Mansy

40. Further research on irradiated bacon

    E. Wierbicki and A.E. Wasserman

41. Use of irradiation to increase the shelf life of minced meat products

    I. Kiss and Gy. Zachariev

42. Radiosensitivity of some microorganisms on meat

    S. Kovács, Hajnalka, Domján-Kovács and I. Kiss

43. Effects of washing on the properties of mechanically deboned meat

    F. Jimenez-Colmenero and E. Garcia-Matamoros

44. Cleansing and disinfection in the meat processing industry as well as a practical methodology for examining microbiological efficiency of cleansers and disinfectants (in German)

    S. Scholz, K. Scharf

45. Methods for cleaning ventilation discharge from inedible rendering departments (in Russian)

    A.I. Snitsar, V.A. Markova and V.I. Kostrikov

46. The quality of raw leather material and sheepskins as influenced with chloride sulfate preservative compositions (in Russian)

    D.P. Radkevitch, L.I. Lapteva, M.A. Kotov, L.N. Lyapin and R.S. Bektursunov

D Effects and technology of food additives and ingredients

1. The interfacial and emulsifying properties of blood plasma proteins

   E. Tornberg and T. Jönsson

2. Utilization of blood plasma in certain meat products

   A. Zsigmond, R. Lástity and M. Vada-Kovács

3. The use of new albumin products from the blood of slaughter cattle for foodstuffs (in German)

   G. Drepper, K. Drepper and H. Ludwig-Busch

4. Functional aspects of blood plasma protein fractions

   N. Howell and R.A. Lawrie

5. Principles of preparing and prospects for using structured blood plasma protein fractions in meat product technology (in Russian)

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

6. A study into the ultrastructure of structured proteins of blood plasma with scanning electron microscopic techniques (in Russian)

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

7. Morcela’ (Portuguese country style blood and rice sausage) – a tasteful and convenient way to use blood as food (in French)

   A.M. Ribeiro, E.C. Teixeira, A.J. Almeida

8. Biological value of milk additives used in sausage production (in Russian)

   A.N. Dubinskaya, V.D. Meshtcheryakova and L.I. Shak

9. Changes in the functionally of raw sausage emulsions as related to the level of milk proteins added (in Russian)

   A.F. Savtchenko, R.H. Salavatulina, S.A. Aliyev, G.P. Goroshko, A.A. Belousov and T.M. Kuznetsova

10. Meat-like, structured animal proteins (in German)

    H.-J. Raeuber, G. Lchagwaa and S. Kummer

11. The use of structured non-die spun proteins in cooked sausages (in Russian)

    V.B. Tolstoguzov, V.T. Dianova, V.K. Vakhrameyev and A.N. Bogatyryov

12. A study into the functional properties of protein fibres prepared by means of non-die spinning (in Russian)

    V.T. Dianova, V.B. Tolstoguzov and V.K. Vakhrameyev

13. A study into the effect of some food additives on beef quality during curing (in Russian)

    A.S. Bolshakov,G.K. Babanov, I.I. Timoshtchuk, V.D. Gorodiskaya and E.V. Franko

14. Colour development of cooked sausages with a high meat extension level with protein additives (in Russian)

    N.K. Zhuravskaya, I.A. Rogov and T.P. Perkel

15. A study into the effects of porous meats-diluters upon ground meat properties and cooked sausage quality (in Russian)

    V.B. Tolstoguzov, V.T. Dianova, N.G. Krokha and V.B. Shtulboy

16. Studies on the influence of thermal treatment in the production of sausages with protein additives (French)

    N. Tyutyundzhiev and Z. Tsaneva

17. Some functional properties of whey protein concentrates and their aptitude to be used in meat products (in French)

    B. Jaquet, J.M. Lefevre and B. Fermon

18. Preparation and utilization of pea flour, concentrate and isolate in comminuted meat products (in Russian)

    A.S. Savostin, V.E. Mitsyk, N.R. Dzhurik, V.S. Mikhailovsky, N.F. Konyushenko, V.M. Gorbatov, I.L. Firger and Zh.B. Levinton

19. Content of volatile fatty acids in model mortadella type sausages manufactured with substitution of meat tissue with soya grits

    Z. Duda, K. Fester and H. Najwer

20. Effect of adding peanut meal on physical, chemical and organoleptic properties of sausage

    M.A. Hussein, M.B. Doma, T.M. Dessouki and A.M. Hassan

21. The use of fish preparations in meat sausages

    M. Naczk, M. Sadowska, Z. Sikorski and H. Zimińska

22. A study into the qualities of cooked sausages with vegetable and animal proteins added (in Russian)

    I.A. Rogov, N.K. Zhuravskaya, V.A. Yasyreva, A.P. Roslova, L.M. Tikhonova and T.G. Deniskina

23. Computer-aided determination of protein composition of extended meat products

    W.J. Olsman and P. Slump

24. Fate of nitrite in cured meat products (in French)

    P. Rougie and R. Goutefongea

25. Bacteriological and sensory examination of raw sausages with reduced nitrite addition (in German)

    K. Gerick and U. Gossling

26. Do meat products contribute to the vitamin C supply of the population?

    P. Schuler

27. The formation of hydroxylamine from nitrite by ascorbic acid in meat products (in German)

    R. Friedl, F. Bauer and O. Praendl

28. A study of the relationship between the blocking of nitrite and production of nitrosamines and an attempt at an explanation (in French)

    A. Frouin, F. Lacour, J. Bazile, J-P. Bidard and D. Jondeau

29. Formation of N-nitrosamines in Swiss bacon (in German)

    E. Hauser, H.J. Heiz, F. Gruber and K. Mihalik

30. Nitrosamine formation in meat products as effected with some processing factors (in Russian)

    L.M. Karmyshova, A.N. Petrakova, I.N. Andropova, L.I. Solovyova, G.A. Safronova, G.F. Zhukova, Y. L. Kostyukovsky, D.B. Malomed and S.I. Somina

31. Nitrite and nitrate in meat products – new regulations in the Federal Republic of Germany (in German)

    H.D. Böhm

32. Lyophilization of lactic acid microorganisms used to prepare starter cultures (in Russian)

    V.V. Khorolosky, N.N. Tsvetkova, G.A. Trenina and M.V. Klyutcheva

33. On the application of glucoseoxidases in the production of raw dried sausages (in German)

    N. Nestorov, S. Chaga, N. Dimitrova, N. Dilova, D. Kalinov, D. Dimitrov and M. Stoyanov

34. The influence of ethylene oxide sterilisation parameters on hygienic quality of spice mixtures

    M. Sirnik

35. Determination of ethylene oxide and ethylene chlorohydrin in red pepper

    G. Selmeci and A. Aczél

E Nutritional value and sensory evaluation of meat and meat products

1. About the composition of the sausages in Austria (in German)

   H. Cikerle, G. Kerndl and F. Petuely

2. Nutritional evaluation of slaughter products and different kinds of meat originated from pig and beef cattle (in German)

   Gy. Kárpáti, Zs. Bogár, É. Gelencsér and J. Petres

3. Application of milk protein concentrate on the production of cooked short-lived sausages. III. Influence of the protein concentrate on their nutritive value

   K. Vassilev and K. Kostov

4. Influence of different regimes of freeze drying on the biological values of meat and meat products

   E. Tsvetkova

5. The nutritional value of proteins and of vacuum-packaged meat and meat products during cold storage (in Russian)

   N.N. Shishkina

6. The biological value of baby meats as effected with the fat component (in Russian)

   A.V. Ustinova, L.G. Khovayeva, M.I. Ivanova and N.A. Afanasyeva

7. Influence of type (wool or hair) and breed on growth, carcass and organoleptical properties of lamb

   H.W. Ockerman, H. Emsen and C.F. Parker

8. Sensory evaluation of grain fed versus milk fed veal

   D.F. Wood and D. Froehlich

9. Eating quality of hams and cutlets from two and three crossbreeding pigs slaughtered at normal and heavy slaughter weight, respectively

   S. Fjelkner-Modig

10. Consumer acceptability of boar pork and products processed from boar meat: The effect of fat androstenone level (in French)

    B. Desmoulin, M. Bonneau, A. Frouin and J.-P. Bidard

11. Intra and intermuscles variation of beef shear force values (in French)

    B.L. Dumont

12. Factors affecting the sensory and shear properties of pre- and postrigor cooked beef roasts

    B.W. Berry and E.E. Ray

13. A comparison of microwave and conventional cookery of ground beef and rib eye steaks

    R.J. McComick, D.M. Kinsman, J.R. Riesen and G.H. Taki

14. Organoleptic evaluation of irradiated mutton steaks and sausage

    A. El-Mansy, I.M. Hassan, A.G. El-Warraki and M.F. Husein

F Analytical techniques for meat and meat products

1. Experiences with methods of fast determination of water, protein and fat content of meat and meat products (in German)

   W. Arneth

2. Application of near infrared reflectance spectrometry in the analysis of meat products

   H. Martens, E.A. Barker and K.I. Hildrum

3. A photometric method for protein determination in meat and meat products (in Russian)

   G.L. Solntseva, R.I. Khlamova, G.P. Dinariyeva, I.I. Afanasyeva and E.S. Oleinikova

4. Titanium(IV) oxide, an optimum catalyst for single sample chemical grading of meats, meat industry products and meat preserves

   G. Selmeci and F. Cseh

5. The determination of the myofibrillar and connective tissue contents of meats and composite meat products

   C.G. Zarkadas

6. Quality criteria for raw ham (in German)

   H. Linke and W. Rödel

7. Studies on the contents of total and muscle protein in perishable sausages

   N. Dilova, A. Grozdanov,N. Nesterov, D. Petrova, G. Dikova and R. Tabakova

8. A study into the macro- and microelementary composition of combination meat products using x-fluorescent techniques (in Russian)

   A.V. Stefanov, N.V. Makharov, I.A. Rogov, N.N. Lipatov, A.V. Efimov, A.G. Zabashta and E.I. Titov

9. Determination of commercial value of meat products by chemical analysis. Results of circular assay (in German)

   B. Baldini, K. Gerigk, E. Hauser, W. Kϋnzler, N. Negroni, A. Panizzi and O. Prändl

10. Influence of liver proteins on the determination of milk protein in meat products (in German)

    H.-J. Sinell

11. Progress in the immunological determination of foreign proteins (in German)

    E. Gombocz, E. Hellwig and F. Petuely

12. On the identification of game (in German)

    CH. Ring and P. Weigert

13. Characterization of the protein band pattern of bovine muscle press juice according to the electrophoretical separation on polyacrylamide gel in special consideration of the connective tissue albumine (in German)

    R. Ebermann and CH. Jiresch

14. Identification of closely related animal species by means of ultrathin layer isoelectric focusing (in German)

    F. Bauer

15. The chromatographic quick test method is the same for demonstrating foreign proteins and certain additives in minced meat (in German)

    I.-J. Jebsen Haave and B. Aavlik

16. Effect of the CIE standard illuminants on muscle colour parameters in the CIE 1931 standard colorimetric system (in German)

    W. Chalcarz, B. Dzierzynska-Cybulko

17. Detection of artificial coloring of meat products with caramel colours (in German)

    H. Hellwig, E. Gombocz, S. Frischenschlager and F. Petuely

G Microbiology of meat and meat products

1. Use of microbiological criteria for raw meats

   A. Koulikovskii

2. Psychotroph contamination of pig carcasses

   J. Scholefield, T.G. Menon and C.W. Lam

3. A comparison of two bacteriological swab techniques

   K. Olgaard

4. A note on the bacterial spoilage of mechanically recovered pork

   G.A. Gardner

5. Opportunity of vacuum or modified atmosphere packaging refrigerated ground meat (in French)

   M. Duchene, A. Bouillet, D. Weber and Cl. Deroanne

6. Effect of vacuum packaging on refrigerated ground meats inoculated with two strains of Enterobacteriaceae (Salmonella typhimurium and E. coli) (in French)

   M. Duchene, A. Bouillet, D. Weber and Cl. Deroanne

7. Kinetics of degradation of DDT as influenced by selected strains of micrococci

   A. Spirić, BV. Višacki, J. Rašeta, M. Perić and N. Rajković

8. Behaviour of Clostridium botulinum B type in nitrate vs nitrite cured raw ham (in German)

   M. Delényi, A. Csiba and Z. Koritsánszky

9. Sodium hypophosphite inhibition of Clostridium botulinum in bacon

   M.D. Pierson, K.M. Rice and J.F. Jadlocki

10. Organoleptic changes and toxin production in canned meat infected artificially with C. botulinum B

    J. Mierzejewski and W. Palec

11. Investigations for the evaluation of the durability test at tinned luncheon meat (in German)

    F. Havas and J. Takács

12. Microbiological quality of meat products related to raw materials used. V. Preserved food (in French)

    M. Catsaras and D. Grebot

13. The influence of vacuum packaging on the quality and shelf-life of raw sausages (in German)

    U. Gossling, U. Höpke and K. Gerigk

14. The influence of various gases and gas mixtures on the bacterial growth on retail packaged pork cutlets and in comminuted pork

    P. Zeuthen and I.M. Knudsen

15. Studies on the microflora in an isolated technology for the production of raw dried meat products from non-comminuted meat

    N. Nesterov, R. Brankova and M. Chakurov

16. Comparative studies on the viability and activity of frozen and freeze-dried cultures of Micrococcus varians

    TS. Tsvetkov and R. Brankova

17. CO₂ packaging as a means of controlling the spoilage microflora of DFD beef

    I. Erichsen, G. Molin, B.-Möller

18. Volatile fatty acids detected in vacuum packaged beef during storage at chill temperatures

    R.H. Dainty

19. Microbial and shelf life characteristics of beef variety meats under actual and simulated export conditions

    B.W. Berry, C.A. Rothenberg, J.L. Oblingher, W.R. Miller, A.J. Bongers and H. Labots

20. Inhibitory effect of pickle salts on sublethally heated spores of bacillus in dependence on initial number of bacteria and pH substrate

    A.H. Beganović, J. Dinić and A. Milanović

21. Microbiological problems with the storage of delicacy salads, especially with ”Fleischsalat” (in German)

    D. Kuschfeldt

Additional information

A Physiology and Muscle Biology

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

   R.L. Hood and R.F. Thornton

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

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

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

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

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

   S. Rahelić and S. Puač

5. Growth patterns in pigs of different mature body size

   A. Davies and E. Kallweit

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

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

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

   O. Schmitt and B.L. Dumont

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

   G. Monin and P. Gire

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

   P. Gire and G. Monin

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

    A. Marot

11. Investigation of lipid-protein interactions in model systems

    A. Juhász

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

    K. Samejima, M. Ishioroshi and T. Yasui

B Post-mortem biochemistry

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

   P.A. Barton-Gade

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

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

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

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

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

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

5. Reactivity of haematin pigments in processed meats

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

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

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

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

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

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

   O.O. Babloyan and V.M. Gorbatov

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

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

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

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

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

    J. Bousset

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

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

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

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

C Post slaughter technology

1. Stunning research in the Netherlands

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

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

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

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

   D.K. Blackmore and J.C. Newhook

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

   S. Gumpen and K. Fretheim

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

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

6. Hog marketing based on carcass classification

   G.H. Steer

7. Factors bearing on the formation of DFD meat

   E. Puolanne and H. Aalto

8. Quantitative and qualitative characteristics of accelerated processed pork

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

9. Effects of preslaugter fasting on ruminal contents

   D.K. Blackmore and G.V. Peterson

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

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

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

    A. Marot

D Analytical techniques

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

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

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

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

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

   A.T. Rantsios and P.B. Papavasileiou

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

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

5. Identification of animal fat species

   R. Verbeke and H. De Brabander

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

   J.P. Vansteenkiste and J. van Hoof

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

   W.E. Townsend and S.E. Mescher

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

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

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

   G. Selmeci, F. Cseh and L. Nové

10. Modified measures of meat tenderness (Abstracts only)

    M.A. Tahir

E Food irradiation

1. Food irradiation in the United States

   A. Brynjolfsson

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

   P.S. Elias

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

   F.E. Chapple, III and A. Scheidt

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

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

5. Radurization and radicidation of meat in South Africa

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

6. First commercial irradiation of foods in the United States

   M.A. Welt

7. World-wide utilization of food irradiation

   J.G. van Kooij

8. Technology of irradiation preserved meats

   E. Wierbicki

9. Irradiated bacon without and with reduced addition of nitrite

   E. Wierbicki and F. Heiligman

10. Development of restructured, irradiated lamb products

    G.W. Shults and E. Wierbicki

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

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

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

    S.Yu. Gelfand and N.F. Nomerotskaya

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

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

14. A prototype seafood irradiator

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

15. Changes in meat pigment as a result of raddappertization

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

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

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

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

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

18. Chemiclearance: Principle and application to irradiated meats

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

19. Nitrosamines in irradiated bacon

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

20. Mutagenicity studies with irradiated meats

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

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

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

22. Radurization of poultry meat

    W. Fiszer, J. Zabielski and J. Mróz

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

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

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

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

F Animal composition

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

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

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

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

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

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

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

   R. Boccard, C. Valin and B. Bonaiti

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

   K. Entzmann, J. Hint and E. Karmas

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

   E.K. Prost

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

   J.R. Romans and R.K. Erikson

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

   I. Hansson

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

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

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

    I.M. Avyasov and N.F. Pankov

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

    V. Aničić

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

    L.E. Jeremiah and A.H. Martin

13. Skatole – Another contributor to boar taint

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

14. Quality prospects of the pig production in Europe

    W. Sybesma

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

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

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

    B.M. Hopkins

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

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

G Composition of meat products

1. Species differences in proteins of abattoir offal

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

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

   R.M. Salavatulina and G.L. Solntseva

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

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

4. On the fatty acid composition of some meat products

   G.F. Hammer

5. Nutritional and quality marking of meat products

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

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

   Z.A. Obanu

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

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

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

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

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

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

10. Method for decoloured blood production (Abstracts only)

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

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

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

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

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

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

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

H Electrical stimulation (Fresh meat)

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

   F.E. Deatherage

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

   D. Demeyer and F. Vandenriessche

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

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

4. Optimal systems for rapid processing of beef

   H.R. Cross

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

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

6. Electrical stimulation of beef carcasses in Australia

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

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

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

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

   L.E. Jeremiah and A.H. Martin

I Electrical stimulation (processing)

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

   B.W. Berry and D.M. Stiffler

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

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

3. Hot deboning beef with or without electrical stimulation

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

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

   L. Buchter

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

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

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

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

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

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

J Electrical stimulation (Mechanisms)

1. Bacteria associated with electrically stimulated and hot boned meat

   A.W. Kotula

2. The bacteriological quality of meat from electrically stimulated carcasses

   M. Raccach and R.L. Hendrickson

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

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

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

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

5. Is electrical stimulation efficiency muscle dependent?

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

6. Possible mechanisms by which electrical stimulation improves meat tenderness

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

K Electrical stimulation (industry applications)

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

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

2. Industry application of electrical stimulation in the United States

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

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

   H. Ruderus

4. The model electrical stimulation unit

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

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

   R.W. Anderson

6. Electrical stimulation developments in New Zealand

   B.B. Chrystall and C. Devine

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

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

L Meat preparation and processing

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

   V.M. Gorbatov and N.M. Mizeretskij

2. Process control in the production of fermented sausages

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

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

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

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

   E. Puolanne, M. Ruusunen and M. Matikkala

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

   F. Vandendriessche, P. Vanderkerkhove and D. Demeyer

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

   A.M Hermansson

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    E.T. Spirin

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

    G.D. Kontchakov and N.N. Mizeretsky

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

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

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

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

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

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

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

    I.V. Gubanov and V.M. Morozov

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

    A.L. Adonin

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

    G.F. Hammer

22. Heating rate of canned cured PSE and DFD pork

    M. Sukanov, P. Radetić and J. Panin

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

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

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

    N. Nestorov, P. Velinov and M. Chakurov

25. Bacon, an inhomogeneous product

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

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

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

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

    Z.A. Obanu

M Nitrite and meat curing

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

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

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

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

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

   R. Goutefongea

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

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

5. Clostridial growth inhibitors, derived from nitrite

   P.S. van Roon

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

   L. Leistner, I. Vuković and J. Dresel

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

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

8. Nitrosamine analysis and inhibition studies

   M.E. Bailey and A.K. Mandagere

9. Use of nitrite and sorbate for botulism control

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

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

    M.C. Robach

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

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

N Food microbiology

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

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

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

   E. Hess, W. Ruosch and C. Breer

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

   E. Petăjă

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

   P. Zeuthen

5. Penetration of bacteria into meat (in French)

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

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

   J.F. Dempster

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

   C.A. Stubbs and D.P. Cornforth

8. Growth of psychrophilic bacteria on lamb carcasses

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

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

   H.W. Ockerman and R. Dowiercial

10. Hygienic aspects in meat production

    S. Mukherji

11. Microbiology of commercial vacuum packaged and hanging beef

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

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

    R.W. Johnston and G.W. Krumm

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

    P. Hermansen

14. The shelf life of vacuum-packaged fresh meat

    C. Breer, E. Hess and W. Ruosch

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

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

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

    P. Modić and M. Djordević

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

    D.K. Blackmore and L.M. Schollum

18. Effect of lactic acid sprays on beef carcass contamination

    Br. Dezeurre-Wallays and J. Van Hoof

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

    Ya. Yankov, R. Brankova and G. Raikov

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

    M. Catsaras and D. Grebot

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

    M. Catsaras and D. Grebot

22. Product temperatures in chilled cabinets

    L. Bogh-Sorensen

23. Low temperature lactic acid bacteria for meat fermentation

    M. Raccach

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

    J.C. Hans

Additional information

1. Animal breeding and transport of slaughter animal

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

   G.A. Gardner and T.J. Cooper

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

   H. Wichlach, E. Grzeskowiak and K. Krzywicki

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

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

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

   A. Mikulík, M. Dobeš and M. Vávrová

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

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

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

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

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

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

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

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

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

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

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

    E. Otto and G. Klatt

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

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

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

1. Carbon dioxide stunning of broilers (in Russian)

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

2. Investigation of low voltage stimulated beef carcasses

   H. Nilsson, H. Rudérus and S. Fabiansson

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

   S. Fabiansson, G. Jonsson and H. Rudérus

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

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

3. Grading of slaughter animal

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

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

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

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

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

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

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

   Á. Kellner, I. Sándor and J. Takács

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

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

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

   S.S. Goutkin

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

   E.R. Johnson

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

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

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

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

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

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

4. Post mortem biochemistry and histology of meat

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

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

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

   K. Fischer and C.H. Augustini

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

   A. Nagy-Németh and M. Vada-Kovács

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

   I. Kołodziejska and Z.E. Sikorski

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

   M. Ristić, J. Kijowski and L. Schön

6. Some characteristics of three greatest muscles in pig ham

   S. Rahelić, D. Manojlović and Z. Vičevic

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

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

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

   E. Berndorfer-Kraszner and R. Lásztity

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

   D. Klowsowska, B. Klowsoski and J. Rozyczka

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

    O. Schmitt and B.L. Dumont

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

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

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

    A. Faltas, F. Stanchev, N. Nesterov

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

    J. Bousset

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

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

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

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

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

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

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

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

   F. Kulcsár, L. Gáspár and M. Csont

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

   M. Obiedzinski

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

   H. Sielaff and K.H. Höft

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

   F. Havas and J. Takács

6. Influence of packaging on acceptability of Frankfurters

   H.W. Ockerman and V.R. Cahill

7. Quality control at high heated beef cans

   H.O. Gϋnther

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

   R. Verbeke

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

   Z. Duda, J. Mielnik and M. Stec

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

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

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

    F. Kulcsár,I. Pleskonics and M. Csont

12. Determination of chloride in meat products

    O. Venegas and G. Andujar

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

    P. Zeuthen

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

    L. Andersen and K.E. Hansson

15. Investigation of the nutritive value of dry sausage

    F. Békés, A. Zsigmond and Á. Juhász

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

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

17. Determination of ash content in meat products

    D. Perez and G. Andujar

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

    T. Huszka and M. Fekete

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

    V.T. Kolesnikova

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

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

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

    E. Starbursvik, H. Martens

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

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

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

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

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

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

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

    G. Selmeci

26. Detection of milk and soya proteins in meat products

    A. Válas-Gellei

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

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

6 Technology of meat products

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

   A.M. Rodrigues Riberio

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

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

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

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

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

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

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

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

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

   I. Kiessling and H.-J. Raeuber

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

   K. Fretheim and S.A. Gumpen

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

   M. Honkavaara and M. Pohja

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

   L. Leistner and Ch. Eckardt

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

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

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

    M.B. Marinkov

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

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

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

    N. Tyutyundzhiev, P. Velinov and Z. Tsaneva

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

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

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

    J. Mielnik, Z. Duda and M. Ossowski

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

    E. Puolanne and M. Ruusunen

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

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

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

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

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

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

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

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

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

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

   A.-H. Gawwad and S. Rahelic

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

   M. Lalov and St. Dantchev

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

   St. Dantchev and M. Lalov

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

   M. Lalov and St. Dantchev

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

   F. Wirth

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

   B. Eskeland, M. Martens and H. Russwurm

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

   B.M. Rogowski

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

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

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

   A. Oluski and I. Vujkovic

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

    R.S. Melo and J.D. Vigario

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

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

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

    Y. Yankov and R. Brankova

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

    A. Daskalova, E. Tsvetkova and L. Nedkova

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

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

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

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

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

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

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

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

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

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

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

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

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

    N.A. Golovkin and L.A. Korzhemanova

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

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

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

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

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

    V.N. Zaitsev and L.V. Kulikovskaya

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

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

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

    O.N. Kurako and V.V. Anoufriev

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

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

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

    M. Eisner

8 Curing of meat

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

   J. Farkas, É, Andrássy and K. Incze

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

   E. Wierbicki and A. Brynjolfsson

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

   C.H. Huynh and A. Frouin

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

   D. Gadzheva, N. Nesterov and I. Baychev

5. Reactions of nitrite in meat

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

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

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

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

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

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

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

9 Animal fats and their processing

1. Investigation of the pork adipose tissue’s autoxidation

   A. Juhász

2. Investigation into the phospholipids of porcine adipose tissue

   I. Schmied, F. Békés and R. Lásztity

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

   R. Verbeke and H.F. De Brabander

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

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

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

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

10. Processing of edible by-products

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

   V. Duschanek Herczeg

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

   N.Ostapets

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

   A.A. Sokolov

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

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

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

   O.O. Babloyan and V.M. Gorbatov

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

   P.E. Pavlovsky and N.S. Danilova

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

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

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

   K. Fretheim, J. Nordal and E. Slinde

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

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

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

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

11. Separation of meat and bone

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

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

2. Method of estimating marrow content of mechanically separated meat

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

3. Utilisation of mechanically deboned meat (Abstract only)

   K. Ryszard, E. Ryszard and J. Ryszard

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

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

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

   A. Pisula and J. Rejt

6. Technological properties of meat mechanically separated from cooked bones

   E. Kosiba and R. Jaworek

12. Utilisation of additives

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

   K. Incze and M. Delényi

2. An attempt of use of monascorubrine as sausage colorant

   S. Wasilewski

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

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

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

   J. Dubravicky, J. Jajcay and M. Greschnerova

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

   K. Danowski, A. Jakubowski and J. Zgainski

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

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

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

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

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

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

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

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

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

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

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

    M. Todorovic, A. Oluski and M. Skrinjar

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

    I. Baychev and Y. Stefanov

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

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

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

13. Optimisation and regulation of quality in meat processing

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

   M. Catsaras and D. Grebot

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

   M. Catsaras and D. Grebot

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

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

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

   K. Witwicka

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

   L. Körmendy, Z. Erdós and E. Zukál

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

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

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

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

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

   J. Rusz and Z. Erdós

14.0 Mechanization, control and automization of the manufacturing of meat

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

   P. Barabás, J. Molnár and Z. Horváth

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

   P. Barabás, I. Frits and E. Eiler

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

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

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

   V.M. Gorbatov, N.N. Mizeretsky

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

   V.I. Sokolov and V.P. Belov

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

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

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

   A.M. Brazhnikov and N.D. Malova

Additional information

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

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

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

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

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

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

   D. Manojlović and S. Rahelić

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

   C.O. Gill and K.G. Newton

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

   F. Bučar

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

   C. Fischer and R. Hamm

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

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

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

   S.S. Goutkin

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

   D. Katsarov

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

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

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

    P. Velinov and E. Enev

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

    L. Szentkuti and R.G. Cassens

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

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

B Slaughter technology, hygiene in abattoirs and meat plants

1. Electrical stunning in pigs

   R. Hoenderken

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

   L. Ivanov and V. Velkov

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

   A. Marot

4. Microbacterium thermosphactum: spoilage indicator of beef

   S.J. Mulder

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

   N. Dimitrova and P. Velinov

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

   A.H. Beganović and A. Milanović

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

   Yu.G. Konstenko and E.F. Oreshkin

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

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

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

   J.F. Dempster

C Quality and packaging of meat and meat products

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

   E. Stephan and I Schön

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

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

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

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

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

   J. Fournaud and C. Valin

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

   V.H. Powell and D.R. Smith

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

   R.K. Smirnova and N.N. Shishkina

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

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

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

   S. Rahelić, Z.Vičević and D. Manojlović

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

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

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

    A.T. Rantsios

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

    H.-J. Sinell and K. Luke

D Chilling freezing and thawing post mortem biochemistry

1. Weep in vacuum packaged meat

   V.H. Powell

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

   M. Ristić and L. Schön

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

   L. Bulgakova

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

   C.A. Miles and D. Shore

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

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

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

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

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

   S.A. Gumpen

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

   L.S. Herbert and D.A. Lovett

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

   A.M Cheah and K.S. Cheah

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

    K.O. Honikel and R. Hamm

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

    Yu.V. Tatoulov and I.P. Nemtchinova

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

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

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

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

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

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

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

    N.I. Choomak and S.N. Rogovaya

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

    V. P. Latyshev

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

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

   J.R. Bendall

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

   K.S. Cheah

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

   C. Valin

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

   F.C. Parrish jr.

E Conditioning and ageing of meat

1. Mitochondrial calcium efflux in halothane screened pigs

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

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

   T.R. Dutson and L.D. Yates

3. Electrical stimulation, refrigeration and subsequent meat quality

   B.B. Chrystall

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

   P. Vandekerckhove and D. Demeyer

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

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

6. Experiments to avoid cold shortening in beef

   G. Jonsson, S. Fabiansson and H. Nilsson

7. An integrated approach to conditioning

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

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

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

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

   C.M. Palmer

10. Electrical conductivity; a meat quality criterion

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

11. Metmyoglobin reducing activity in muscle (in French)

    M. Renerre

F Technology of meat products

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

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

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

   J. Pyrcz and W. Pezsacki

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

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

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

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

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

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

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

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

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

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

8. Production of comminuted meat products

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

9. Properties of starches and quality of frozen sauces

   V. Oluški and M. Petrović

10. Krill meat protein substitute in sausage production

    J. Grabowska and E. Dunajski

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

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

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

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

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

    V. Hlebnikov, M. Kahorov and E. Bobrikova

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

    U.A. Ivashkin and I.I. Protopopov

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

    H.-J. Raeuber

G Fermented sausages, freeze drying and water activity

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

   N. Nesterov, P. Velinov and I. Lazarova

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

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

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

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

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

   E. Ralchovska and T.S. Tsvetkov

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

   N.P. Stratilova and E.F. Tsyss

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

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

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

   J. Joksimović, M. Šutić and D. Janković

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

   M. Šutic

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

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

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

    Ya. Yankov and R. Brankova

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

    E. Slinde and J. Nordal

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

    I. Erichsen

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

    R. Brankova and Ya. Yankov

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

    N. Nesterov, N. Dilova and A. Grozdanov

15. Compounds determining pH in dry sausage

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

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

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

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

    J. Wojciechowski and A. Seher

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

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

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

    J.P. Vansteenkiste and J. van Hoof

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

    J.P. Vansteenkiste and J. van Hoof

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

    W. Rödel, K. Krispien and L. Leistner

H: 2. Symposium Utilisation of blood for human consumption

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

   A.-M. Hermansson

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

   K. Tändler and A. Stiebing

3. Simulated meat fibres from blood plasma proteins

   R.A. Lawrie

4. Utilisation of blood in comminuted meat products

   J. Wismer-Pedersen

H Slaughter by products

1. Decolourisation of slaughter blood by partial enzymatic hydrolysis

   V. Hald-Christensen

2. Utilisation of blood from slaughter houses

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

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

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

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

   K. Nonnemann

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

   K. Fretheim

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

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

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

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

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

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

9. Blood utilisation in foods (in Russian)

   W.M. Gorbatow and L.K. Syrina

J Nutritional value of meat and meat products animal fat

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

   G.R. Skurray and P.A. Baumgartner

2. Modification of the biological value of meat protein substitutes

   W. Uchman

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

   J. Buckley and J.F. Conolly

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

   J.H. Houben and B. Krol

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

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

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

   B. Zlender

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

   L.K. Nikolayev

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

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

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

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

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

    Y.F. Zayas and B.M. Beckouliyeva

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

    N.G. Belenky

K Curing, food additives

1. On the bacterial levels in pickles for canned hams

   P. Zeuthen

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

   M. Raevuori, E. Nurmi and P. Hill

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

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

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

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

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

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

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

   G.A. Gardner and J. Patton

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

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

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

   E. Tornberg

9. Possibility of the application of aroma in meat products

   M. Polić, Z. Trumić and P. Modić

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

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

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

    V. Gonockij, L. Seredenko and N. Rostrosa

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

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

L Residues chemical analysis of meat and meat products

1. Contribution to the protein determination in meat products

   R. Lásztity, D. Törley and R. Örsi

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

   K. Hofmann

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

   A.P. Martchenko

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

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

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

   J. van Hoof, B. Wallays

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

   I.A. Shumkova and I.N. Karpova

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

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

8. Examination of organochlorine pesticide residues in beef tissues

   V. Višacki, J. Rašeta and A. Spirić

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

   E. H. F. Schmidt

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

    W. Kreuzer and K. Suren

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

    R. Verbeke

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

    I. Hansson and K. Darelius

W Reduction of nitrite and nitrate addition to meats

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

   E. Puolanne

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

   L. Leistner, Z. Bem and H. Hechelmann

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

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

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

   A. Frouin, J. Bazile and M. Joannes

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

   A. Mirna

W Animal fat: Production, technology and value

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

   I. Schön

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

   I. Ingr

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

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

4. Note on recent advances in ultrasonic scanning of animals

   C.M. Miles

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

   V.M. Gorbatov and A.I. Snitsar

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

   N.S. Nestorov

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

   D.L. Lavantin

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

   G. Theloe

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

   W. Tatulow

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

   P. Gayer

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

   O. Prändl

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

   Ž. Trumić

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

    V. Oluški

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

    J. Wismer-Pedersen

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

    P.E. Pavlovsky

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

    O. Hauser

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

    L. Kórmendy

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

    E.J. Kaoucktchechvili

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

    A.M. Bragenikov

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

    I.A. Rogov

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

    Y. Zayas

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

    F.P. Niinivaara

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

    A.A. Sokolov

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

    V.A. Graph

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

    Z. Duda

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

    L.J. Rubin

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

    A.I. Snitsar

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

    L. Leistner

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

    I.A. Kondratjew

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

    D.E. Hood

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

    V.E. Gul

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

    V.M. Gorbatov and A.V. Gorbatov

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

    A.S. Bolshakov

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

    K. Jensen and M. Jul

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

    L. A. Boushkova

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

    I.A. Schumkowa

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

    G.L. Solznewa

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

Additional information
1. Table of contents. Summaries

A Eating quality of meat

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

   D.N. Rhodes

2. Composition of intramuscular lipids in growing lambs

   A. Pinkas, L. Todorova and V. Banskalieva

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

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

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

   S. Čepin and F. Bučar

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

   M. Renerre and C. Valin

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

   E. Hauser and H. Heiz

7. Flavour components of cured pork products

   F.H. Heidemann and J. Wismer-Pedersen

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

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

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

   R. Goutefongea and C. Valin

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

    S. Oprescu and V. Sarbulescu

11. Mechanically tenderized beef

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

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

    W. Sybesma

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

    A. Rantsios, G. Sapountzakis and A. Tassiopoulos

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

    A.J. Bailey

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

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

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

    S.Rahelić and M. Dostanić

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

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

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

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

B Muscular post-mortem biochemistry

1. Recent advances in muscular post-mortem biochemistry

   J. Wismer-Pedersen

2. The neuronal control of muscle properties

   D.H. Beermann and R.G. Cassens

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

   J.R. Bendall and D.N. Rhodes

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

   A. Ouali and C. Valin

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

   S.D. Ulyanov and E.T. Touleuov

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

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

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

   K.O. Honikel and C. Fischer

8. Cyclic-AMP concentration and PSE pork

   K. Ono and T.G. Althen

9. The occurrence of dark-cutting beef

   P.V. Tarrant

C Slaughter technology and hygiene

1. Schlachttechnologie und hygiene

   O. Praendl

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

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

3. Law stress slaughter equipment for lambs and calves

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

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

   P.G. van der Wal

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

   M. Andrija

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

   M. Andrija

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

   D.A. Bocharov

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

   J.F. Dempster

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

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

D Chilling, freezing and thawing

1. Cold and meat production

   V. Oluški

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

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

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

   A.M. Brazhnikov and B.A. Klimova

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

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

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

   L. Solova and G. Usunov

6. Intramuscular holes in cooked ham (in French)

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

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

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

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

   B. Skenderović and M. Rankov

9. Pelletized freezing of liquids

   G. Löndhal and S. Åström

E Physical-chemical structure of emulsion products

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

   Z. Duda

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

   E. Tornberg and A.-M. Hermansson

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

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

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

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

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

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

F Residues and food additives

1. Rückstände und Zusatzstoffe

   L. Leistner

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

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

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

   M. Dobeš, A. Mikulíc and M. Vávrová

4. Detection of residues of chloramphenicol in slaughtered pigs

   S. Fabianson and Å. Rutegård

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

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

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

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

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

   D. Treurniet

8. Chemical composition and application of smoke flavour

   C.Z. Olsen

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

   A. Borys, M. Obiedzinski and M. Olkiewicz

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

    A. Frouin and M. Thenot

11. Formation of nitrosothiol groups in myosin

    G. Screed and L. Kaaber Brendskag

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

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

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

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

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

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

G Dried and fermented meat products

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

   F.P. Niinivaara

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

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

3. Non volatile amines in dry sausages

   P. Vandekerckhove

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

   D. Dinchev

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

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

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

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

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

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

8. Antagonism of starter cultures towards some microbial species

   R. Brankova

H Properties and use of unconventional proteins in the meat industry

1. New proteins, new problems and new possibilities

   M. Jul

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

   Y. Andersson

3. Rapeseed protein concentrate and its use in meat products

   E. Honkanen

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

   A.-M. Hermansson

5. Utilisation of peas protein preparate in sausage production

   S. Gwiazda, A. Pisula and A. Rutkowski

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

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

I Utilization of blood and other slaughter by products

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

   V.M. Gorbatov

2. Functional properties of some protein preparations from blood

   A.-M. Hermansson and E. Tornberg

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

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

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

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

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

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

J Heat treatment and sterilisation

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

   N. Bengtsson

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

   M. Dagerskog, B. Karlström and N. Bengtsson

3. Calculation of heating values (F-values) for canned pork type ”mesni narezak” (minced meat), mathematical method (in Russian)

   M. Todorovic

4. Mathematical model of the inpro-method of frying meat patties

   T. Ohlsson

5. Kinetics of temperature changes, water content and dielectric properties of meat at heating in the electric microwave field (in Russian)

   I. Rogov, S.B. Necrutmann and E.G. Turjanski

6. Effects of infrared radiation rates and conditions of preliminary processing of quality index of baked products (in Russian)

   A. Bolshakov, V. Boreskov, N. Zhukov, T. Kosulin, I. Rogov and V. Skryabin

7. Dynamics in development of Streptococcus faecalis under pasteurisation temperatures and ionizing radiation

   M. Stoychev and G. Djejeva

8. Increase in storage life of ground beef by ionizing irradiation (in German)

   N. Dimitrova, R. Brankova and S. Tencheva

9. Infra-sterilization of glass packages for aseptic processing

   G. Molin

10. DSC studies of muscle tissue protein denaturation

    H. Martens and E. Vold

11. Vitamin B₁ losses upon sterilisation (in German)

    E. Ralchovska

K Effect of packaging on meat products

1. Effect of packaging on meat products

   D.E. Hood

2. Evolution of bacterial contamination within muscles during storage under air or vacuum packaged conditions (in French)

   M. Ayroulet-Martin, J. Fournaud and R. Lauret

3. A study into the effect of packing methods upon colour change and microflora of chilled beef . Report 1 (in Russian)

   N.N. Shishkina, R.K. Smirnova and N.V. Loudanova

4. A study into the quality of cooked and liver sausages, stuffed into Saran casings, during storage (in Russian)

   V.Yu. Belova and Z.N. Kostrulina

5. Microbiology of sliced vacuum-packed meat products

   S. Qvist

6. Analysis of myoglobin derivatives at the surface of fresh beef

   K. Krzywicki

7. Colour index of meat products

   I. Tyszkiewicz

L Microbiological guidelines for meat

1. Microbiological guidelines for meat

   T.A. Roberts

2. Survey of the bacteriology of Canadian ground beef relative to a proposal for standards

   D. Collins-Thompson, I. Erdman, H. Pivnick and G. Roberts

3. Determination of relative bacterial levels on carcasses and meats – a new quick method

   K. Ølgaard

4. Effect of psychrotolerant bacteria on minced beef quality

   J. Buckley, P.A. Morrissey and M. Daly

5. Investigation of stability of proteus bacteria in meat during freezing (in Russian)

   G.A. Balandina and E.L. Moiseeva

6. On the possibility of Cl. Perfringens survival and development during the production and storage of ready-to-eat, quick-frozen meat dishes (in Russian)

   E.F. Tsyss and N.P. Stratilova

7. Salmonella contamination of a frozen minced beef meat fabrication by ”pasteurized” eggs (in French)

   M. Catsaras

8. Studies on the keeping qualities of canned ham (in German)

   Iv. Baychev, J. Stefanov and T. Denchev

9. The influence of added pure cultures on the coliforms and organoleptical qualities of ground meat

   N. Dimitrova and R. Brankova