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1. Additional information (Table of contents, authors list, participants list)
2. Abstracts

REVIEW PAPERS

1. Session 1. Consumers demands: Major problems facing industry in consumer driven society

   G. Harrington

2. Session 1. What do we need for value based marketing

   H.R. Cross and J.W. Savell

3. Session 2. The future role of molecular genetics in the control of meat production and meat quality

   P. Sellier

4. Session 3. Preslaughter handling, stunning and slaughter

   N.G. Gregory

5. Session 4. Consumer attitudes to meat eating

   N.J. Richardson, H.J.H. MacFie and R. Shepherd

6. Session 4. Sensory properties and preferences

   E. Risvik

7. Session 5. The flexibility of the collagen compartment of muscle

   R.J. Mc Cormick

8. Session 5. Muscle proteinases and meat aging

   M. Koohmaraie

9. session 5. Optimisation of tenderisation, ageing and tenderness

   E. Dransfield

10. Session 6. Impact of animal husbandry and slaughter technologies on microbial contamination of meat : monitoring and control

    J.H.J. Huis In ´t Veld, R.W.A.W. Mulder and J.M.A. Snijders

11. Session 7. Starters in the processing of fermented meat products

    W.P. Hammes and H.J. Knauf

12. session 8. Oxidation processes in meat and meat products : quality implications

    J. Kanner, S. Harel and R. Granit

13. Session 9. Objective measurements of carcass and meat quality

    H.R. Cross and K.E. Belk

14. Session 9. Mechanical properties of meat

    J. Lepetit and J. Culioli

15. Session 9. Elastography of beef muscle

    J. Ophir, R.K. Miller, H. Ponnekanti, I. Cespedes and A.D. Whittaker

16. session 9. Physical measurement of meat quality : optical measurements, pros and cons

    H.J. Swatland

17. Session 10. Meat lipids and human nutrition and health

    M. Astier Dumas

18. Session 10. Low-fat meat products – Technological problems with processing

    J.T. Keeton

19. Session 11. Advanced technologies in the meat industry

    G.R. Longdell

1. HOW RESEARCH CAN ASSUME SURVIVAL IN A CONSUMER DRIVEN INDUSTRY?

1. Consumers demands: Major problems facing industry in consumer driven society

   G. Harrington

2. What do we need for value based marketing

   H.R. Cross and J.W. Savell

2. GROWTH AND MEAT QUALITY

1. Quantity and fatty acid composition of various fat depots in castrated and non castrated hoggets fed clenbuterol

   V. Banskalieva, A. Angelov, Z. Shindarska and P. Marinova

2. Evaluation of carcass dissectioning and chemical properties of meat of turkey breed in Turkey

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

3. Influence of growth intensity and carcass weight on carcass and meat characteristics of brown bulls

   S. Cepin, D. Cepon and D. Skorjanc

4. Effects of restricted growing diet and/or a fat supplemented fattening diet on fatty acid composition in carcasses of bulls

   A. Clinquart, C. van Eenaeme, L. Istasse, P. Baldwin, J.L. Hornick and J.M. Bienfait

5. Rabbit meat fatty acids as affected by diet fat

   A. Cobos, M.I. Cambero, J.A. Ordonez and L. Hoz

6. The influence of the genotype of sire and physiological type on carcass composition

   J.F. de Bruyn, R.T. Naudé, J.H. Hofmeyr, H.H. Meissner and C.Z. Roux

7. Historical study of some organs in organism of lambs fed clenbuterol

   L. Ditcheva

8. Pork production efficiency of crossbres and indogenous indian pig

   C.B. Dubey

9. Composition data of pork from a new genotype bred naturally as compared to the pork from large scale farming

   E. Dworschák, A. Lugasi, É Barna, A. Gergely, M. Tekes, Ö. Gaál, L. Randóti, L. Juhász, J. Kaltenecker and G. Bíró

10. Meat quality traits effected by the use of porcine somatotropin (pST)

    K. Ender, K. Nuernberg, Ch. Rehfeldt

11. Intramusclular fat content and lipid in muscle fibers of pigs fed high and low protein diet and relation to meat quality

    B. Essen-Gustavsson, A. Karlsson, K. Lundstöm and A.C. Enfält

12. Meat quality of zebu cross breeds : sensory and mechanical evaluation

    M.M. Gallinger, M. Marcelia, P.T. Garcia, J. Lasta, M. Zanelli and B. Gonzalez

13. Carcass fat and intramuscular fat distribution in pigs

    P.T. Garcia and J.J. Casal

14. Lipids in longissimus muscles from grass or grain fed steers

    P.T. Garcia and J.J. Casal

15. Intramuscular vs dissected body fat in grass fed steers

    P.T. Garcia and J.J. Casal

16. Compensatory growth and zeranol implants : effect on steer body fats

    P.T. Garcia and J.J. Casal

17. Lipids in argentine beef cuts

    P.T. Garcia and A. Castro Almeyra

18. Effects of clenbuterol and salbutamol on carcass and meat quality of veal calves

    G.L. Garssen, A.H. Hoving-Bolink and J.C. Verplanke

19. Serum myoblast proliferation and gene expression on double muscled and normal cattle

    D.E. Gerrard, A.L. Grant and M.D. Judge

20. Effects of breed, halothane-genotype and sex on the lipid composition of two skeletal muscles and adipose tissue in swine

    S. Hartmann, W. Otten, M. Kratzmair, A. Berrer and H.M. Eichinger

21. Carcass and meat quality of F2-crosses between European wild pig and domestic pig

    K. Lundstöm, J. Hakansson, I. Hansson, M. Johansson, L. Andersson and K. Andersson

22. Effect of dietary energy level on free fatty acid composition in bovine Longissimus dorsi muscle

    C.A. Margaria and P.T. Garcia

23. Deposition and composition of muscular tissue in lambs under different feeding level and clenbuterol participation

    P. Marinova, Z. Shindarska and V. Banskalieva

24. Effect of pregnancy and calving on muscle characteristics in cattle

    D. Micol, Ph. Berge, D. Dozias, J. lepetit, G. Lienard, B. Picard, M. Renerre, J. Robelin, C. Touraille and Y. Geay

25. Carcass and meat quality of fallow deer

    J. Mojto, V. Kartusek, O. Palanska and R. Lahucky

26. Cull cow physiological maturity and its effect on carcass and meat quality

    L. Muller, Z. Perobelli, G.L. Feijo and C. Grassi

27. Effect of management system in histological characteristics of two lamb muscles

    F. Nicastro and W.G. Moody

28. Pig meat quality in crossbreed experiments in the mediterranean area

    M.A. Oliver, M. Gispert, P. Gou, A. Blasco and A. Diestre

29. Effects of enzyme feed additives on pig production for environmental protection in livestock industry

    T. Oshida, R. Sakata, T. Inomata, T. Fukuyasu, K. Kohzaki and K. Kuwano

30. Effects of a magnesium fumarate supplementation on meat quality in pigs

    W. Otten, A. Berrer, S. Hartmann, T. Bergerhoff and H.M. Eichinger

31. Histochemical properties of four bovine muscles as influenced by compensatory gain and growth impetus

    C.A. Payne, M.C. Hunt, K.E. Warren, J.M. Hayden, J.E. Williams and H.B. Hedrick

32. Effect of postnatal feeding regime and castrationon muscle fiber types in cattle

    B. Picard, C. Barboiron, Rd. Jailler, Rt. Jailler, C. Damergi, J. Robelin and Y. Geay

33. Effects pf pST administration to pregnant sows on developmental stage and Semitendinosus muscle cellularity of the newborn piglets

    Ch. Rehfeldt, R. Fiedler, R. Weikard, K. Spitschak and K. Ender

34. Isoenzyme pattern of pyruvate-kinase from PSE-pork and meat of normal characteristics

    F. Schwägele, C. Haschake, G. Krauss, K.O. Honikel

35. Changes in both quality and composition of meat in castrated and non castrated hoggets fed clenbuterol

    Z. Shindarska, V. Banskalieva, P. Marinova and T. Dardjonov

36. Characteristics of muscle fibers in bulls regarding growth intensity and fat rate in carcasses

    D. Skorjanc, M. Cepon and M. Erjavec

37. Lipid composition of carcass tissue from transgenic pigs

    M.B. Solomon, V.G. Pursel and E.W. Paroczay

38. Sources and quality of beef produced in Esthonia

    A. Suurmaa and V. Kangro

39. Influence of nutrition on meat quality in double-muscled bulls

    T. van Vooren, J. van Hoof, D. Vereecke, L. Istasse, I. Dufrasne and A. Deswysen

40. The effect of breed on the colour of the muscle Longissimus dorsi in cattle

    C. Winkel

41. Investigations on the structure of abdominal muscles in pig

    B. Brendel and H. Pfeiffer

3. PRESLAUGHTER AND SLAUGHTER

1. New lairage system for slaughter pigs – Effect on behaviour and quality characteristics

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

2. Effect of time between bleeding and the entry of carcasses in chilling chamber and chilling rates on pork quality

   M.C. Bressan, P.O. Vargas Culau, J.M. Rubensan Ourique and S. Nicolaiewsky

3. Influence of previous experience and pre-slaughter behaviour on pig meat quality

   G.A. Eldridge, R.D. Warner, C.I. Ball and E. Nanthan

4. PSE in pork : The relationship between genotype as determined by the restriction endonuclease assay, and the environment

   A. Fortin, S.A. Pommier and A. Houde

5. Reduction of DFD carcass percentage by supply of sorbitol before slaughtering

   B. Fostier

6. Double rail restrainer system for holding large beef cattle during stunning

   T. Grandin

7. Cardiovascular function in stress sensitive pigs

   N.G. Gregory, L.J. Wilkins and C.A. Jones

8. The influence of cholinechloride on resistance of animals and on some physico-chemical processes in muscle tissue

   T.L. Hald, L. Ramsgaard Jensen

9. pH variations and carcass bruising in beef carcasses from two slaughter houses

   V.I. Ivashov, Yu V. Tatulov, L.L. Bortkevitch, A.S. Parlakyan, N.G. Belenjky, S.I. Khvylya, R.A. Khromova

10. The study of microstructure of slaughter animals meat under conditions of ecological disbalance

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

11. Stress sensitivity and meat quality evaluation by biopsy method

    L. Kovac, R. Lahucky and J. Mlynek

12. Time from last feed to slaughter in relation to skatole level of entire male pigs

    H. Maribo

13. The effect of mixing, fasting and genotype on carcass shrinkage and pork quality

    A.C. Murray and S.D.M. Jones

14. Relationship between genotypes for malignant hyperthermia determined by the restriction endonuclease assay and pork meat quality

    S.A. Pommier and A. Houde

15. The influence of some antistressors to technological characteristics of pork

    M. Rei and V. Kirikall

16. The effects of pelvic suspension and limb-weighting on the sensory and processing properties of various porcine muscles

    F.J.M. Smulders, R.L.J.M. van Laak, S.C. Metrusy and L.T.T. Jennissen

4. ASSESSMENT OF CONSUMER PREFERENCES

1. Sensory evaluation of meat in young bulls fed with different diets

   P. Alberti, C. Sanudo, P. Santolaria and C. Touraille

2. Yield and market quality in pigs in relation to sex, slaughter weight and meat content

   M. Andersson

3. Effect of pH and genetics on texture characteristics of dry cured ham

   J. Arnau, L. Guerrero, E. Maneja and P. Gou

4. The usefulness of some chemical and physical analyses to predict the sensorial quality of beef meat

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

5. Variation in pork quality : a 1991 U.S.A. Survey

   R.G. Cassens, R.G. Kauffman, A. Sherer and D.L. Meeker

6. Sensory evaluation of spanish ham with different salting periods

   F. Leon Crespo, H. Galan Soldevilla, N. Ciudad Gonzalez, A. Peralta Fernandez, B. Balderas Zubeldia, L. Marquez Prieto and A. Molina Alcala

7. Influence of intramuscular fat content on the eating quality of pork

   A. Goransson, G. von Seth and E. Tornberg

8. Study of the effect of three protein sources to provide satiety in humans

   J. Hamilton, D. Oberleas and M. Harden

9. Beef quality and factors influencing it

   V.I. Ivashov, Y.V. Tatulov, T.M. Mittelstein and O.A. Lyapin

10. Influence of halothane sensitivity and of meat quality on yield and quality of cooked ham

    S. de Smet, I. Vervaeke, D. Demeyer, A. Verplaetse, H. Pauwels, W. Eeckhout, S. de Bie and J. van Hoof

11. The competition among different types of meat consumed is still and especially a quastion of price

    P. Mainsant, G. De Fontguyon

12. Cutting ratio and nutrient analysis of goose carcass

    Q, Nan, W, Li and X. Pu

13. Common salt replacement by modified potassium chloride in Italian salami and Mortadella sausages : Influence on composition and sensory properties

    F. Palmia and C. Negrini

14. Sensory profile and acceptability scores of different restructured steaks

    S. Rousset, I. Wakeling, J.F. Martin, H. Macfie and C. Touraille

15. Sensory meat characteristics from light lambs carcass

    C. Sanudo, P. Santolaria, I. Sierra, M.J. Alcalde and C. Touraille

16. Progress in the strategy of discrimination of meat producing animals treated with growth promoters

    M.L. Scippo, G. Degand, P. Gaspar, G. Vanvyncht and G. Maghuin-Rogister

17. Indigenous meat products of India

    N. Sharma

18. Sensory quality of pickle injected, vacuum packed and cooked DFD and normal beef

    M. Skvarca and B. Zlender

19. Assessment of backbacon quality

    J. Soholm Peterson, O.K. Pedersen, M. Andersson

20. Pork liver : the forgotten variety meat in the U.S.

    S. Specht-Overholt and J. Romans

21. Consumer evaluation of meat quality criteria

    C. Touraille

22. Assessment of Egyptian beef and buffalo nutritive meat quality

    M.K.E. Youssef, M.R.A. Rashwan and S.I. El-Syiad

23. The effect of salt composition on taste development in prosciutto

    H. Kohata, M. Numata, M. Kawaguchi, T. Nakamura and N. Arakawa

5. MUSCLE BIOLOGY, POST MORTEM CHANGES AND MEAT QUALITY; AN INERGATED APPROACH OF THE MEAT TENDERNESS PROBLEM

1. Activity of sarcoplasmic reticulum of fast and slow rabbit skeletal muscles

   E.J. Abdul Wahab and Y. Briand

2. Abnormal calcium regulation in cultured cells from normal and halothane susceptible pigs

   F. Archer, R. Labas, E. Rock and X. Vignon

3. Kinetics of cathepsins from different porcine muscles

   G. Artigas, M. Gil and C. Sarraga

4. Rate of glycolysis, chilling rate and beef quality; an inventory of potential consequences

   V.M.H. Barnier, G.H. Geesink, F.J.M. Smulders and J.G. van Logtestijn

5. The slaughtering age affect on the physico-chemical properties of broiler chickens intramuscular collagen

   A. Bastiaens, C. Deroanne, A. Delvaux and G. Carletti

6. Purification and characterisation of intermediate Mr inhibitor of cysteine proteinase in bovine skeletal muscle

   M. Berri, M. Zabari, P. Rouchon, T. Sayd, J. Siboulet and A. Ouali

7. Effect of brine injection on energy catabolism : P-31 NMR studies on Biceps brachii rabbit muscle

   G. Bielicki, J.P. Donnat, L. Foucat, S. Benderbous and J.P. Renou

8. Differences in the process of heat denaturation of intramuscular connective tissue collagen of meat of different quality groups – NOR, PSE and DFD

   M.A. Borisova and R.A. Khromova

9. Electrophoretic and immunological assessment of degradation of large muscle proteins of lamb by effect of calpains I and II and postmortem aging

   P. Cena, I. Jaime, J.A. Beltran and P. Roncales

10. Studies on 2,3-Diphosphoglycerate, pyruvate kinase and mitochondrial ATPase activities in PSS pig

    M.T. Chen, C.P. Lee and D.C. Liu

11. Differential scanning calorimetric studies on thermal properties of muscle proteins in normal and PSE pork

    M.T. Chen, C.P. Lee and D.C. Liu

12. Observation of abnormal mitochondria in white muscle fibres of RN- carrier pigs

    M. Estrade, X. Vignon, C. Bazin and G. Monin

13. Relationships between lactate and glycogen contents and pH values in post mortem longissimus muscle of the pig

    X. Fernandez and R. Gueblez

14. The relative effects of animal production and carcass processing factors on beef tenderness

    A.V. Fisher, G.R. Nute, G.A.J. Fursey and A. Cuthbertson

15. Tenderization, calpain/calpastatin activities and osmolality of 6 different beef muscles

    G.H. Geesink, A. Ouali, C. Tassy and F.J.M. Smulders

16. Relationships between ultimate pH and meat quality in veal

    F. Guignot, C. Touraille, M. Renerre and G. Monin

17. Changes in myofibrillar cytoskeletal proteins of bovine longissimus muscles differing in tenderness

    E.J. Huff, F.C. Parrish Jr and R.M. Robson

18. Muscle glycogen depletion pattern in longissimus dorsi muscle of pigs fed high and low protein diet

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

19. Duration of high temperature pre rigor periods : effect on ageing

    A. Kerkeb and J. Lepetit

20. Lateral crosslinks, polymeric collagen and meat texture

    L.B. Kurth, R. Kuypers, D.J. Horgan and W.R. Shorthose

21. Effect of castration on some musclular characteristics in calves and buffalo calves

    P. Marinova, Y. Gorinov, M. Renerre and A. Lacourt

22. Effects on the RN- gene on some traits of muscle and liver in pigs

    G. Monin, C. Brard, P. Vernin and J. Naveau

23. Effects of application of papain on the muscle protein of livestock and poultry

    Q.X. Nan, H.Q. Liang, X.R. Wu, F.Z. Ren and X.M. Li

24. The interrelationship between myofibril fragmentation and tenderness for beef meat

    U. Olsson and E. Tornberg

25. Lactic acid treatment of pre rigor beef and distribution of cathepsin B+L activity

    H. Ostal, L.M. Larsen and A.J. Moller

26. Isolation and characterization of proteasomes (prosomes) from rabbit muscles

    M.N. Pouch, G. Boissonnet, Y. Briand and H.P. Schmid

27. Ultrasonication of lamb skeletal muscle fibres enhances post mortem proteolysis

    P. Roncales, P. Cena, J.A. Beltran and I. Jaime

28. Purification of high molecular weight proteinase inhibitors from bovine skeletal muscle

    P. Rouchon, M. Zabari, M. Berri, T. Sayd, J. Siboulet and A. Ouali

29. The study of the dynamics of broiler meat ageing

    L.A. Sokolova, B.V. Kulishev, I.T. Tochilova, S.I. Khvylya, V.V. Avilov and T.V. Kuznetsova

30. Pressure effects on the texture, ultrastructure and myofibrillar protein of beef skeletal muscle

    A. Suzuki, M. Watanabe, Y. Ikeuchi and M. Saito

31. Post mortem changes in skeletal muscle connectin

    R. Tanabe, H. Nakai and K. Takahashi

32. The effect of low voltage and high voltage electrical stimulation on pork quality

    A.A. Taylor and L. Martoccia

33. The effect of chilling, electrical stimulation and conditioning on pork eatling quality

    A.A. Taylor, G.R. Nute and C.C. Warkup

34. Improving pork quality by electrical stimulation or hip suspension of carcasses

    A.A. Taylor, A.M. Perry and C.C. Warkup

35. Effects of in situ injection of exogenous protease effectors in beef meat

    l. Uytterhaegen, E. Claeys and D. Demeyer

36. Significance of consistency of porcine semimembranosus muscle in processing properties

    M. Vada Kovacs

37. Effect of a variation of pre rigor temperature on meat ageing

    P. Vernaz and J. Lepetit

38. The effects of collagen characteristics on sensory assessment and shear values of cooked sheep semimembranosus muscles

    O.A. Young, T.J. Braggins and G.J. Barker

6. MICROBIOLOGY AND HYGIENE

1. Effect of irradiation and packaging on the survival of Campylobacter jejuni in chilled poultry meat

   T. Atanassova

2. Microbiological characteristics of pig carcasses in Itallian slaughterhouses

   S. Barbuti, E. Manganelli, M. Ghisi and M. Campanini

3. A specific hazard analysis critical control point plan for the quality assurance of portuguese pork chorizo as warrant to an african swine fever virus-free condition

   A.S. Barreto, M.F. Ferreira, J.S. Ouakinin and A.M.R. Ribeiro

4. An assay for detection of activity of plasmid encoded bacteriocin in fermented food

   S.E. Birkeland, T. Aukrust and H. Blom

5. Effect of starter cultures on the degradation of organochlorine pesticides

   K. Boschkova and G. Marudov

6. Control of Listeria monocytogenes in meat products by a strain of Lactobacillus plantarum

   M. Campanini, I. Petrazzoni, S. Barbuti and P. Baldini

7. Sampling plants to monitor microbial quality of commercial beef carcasses

   P. Cartier

8. Yersinia enterocolitica 0:3 and Salmonella SSP. on fresh pork collar

   H. Christensen, R. Sorensen and H. Luthje

9. Antimicribial activity of lactic acid bacteria from meat origin against selected indicator mocroorganisms

   L.M. Cintas, W.L. Moreira, J.M. Rodriguez, O.J. Sorbino, M.F. Fernandez, B. Sanz and P.E. Hernandez

10. Detection of spoilage bacteria during beef processing – A comparison of the conductance, viable count and contamination index techniques

    P. Gustavsson and E. Borch

11. Low molecular weight proteins from psychrotroph Pseudomonas are overexpressed at low temperature

    M. Hebraud, E. Dubois, P. Garry and J. Labadie

12. Evaluation of spoilage microorganisms on pork carcasses during slaughter and fabrication in three US pork packing plants

    D.G. Homann, C.L. Knipe, E.A. Murano and R.E. Rust

13. Study of traditional portuguese blood sausages “Moura”

    A. Ines, L. Patarata and C. Martins

14. Influence of competitive flora and storage conditions on growth of Listeria monocytogenes

    M.K.B. Kemner, H.J. Seidel Nielsen

15. Total screening, in vitro, of inhibitory and stimulatory effects of natrium chloride, natrium nitrite and tripoliphosphate on pathogenic and saprophytic meat microflora

    P. Kitzman

16. Purification and characterization of a secreted collagenase from the phytopathogenic bacterium Clavibacter michiganese subsp michiganense

    J. Labadie and M. Hebraud

17. Aflatoxin production in a meat mix model system in the presence of Pediococcus and Lactobacillus : levels of glucose necessary to induce production

    R.H. Luchese, J.F.P. Martins and W.F. Harrigan

18. Microbial lipolysis in beef adipose tissue under refrigeration

    M.O. Masana and J.A. Lasta

19. Effect of time length of frozen storage and vacuum packaging on survival of Vibrio vulnificus

    E.M. Maurer and A.B. Childers

20. Chlorine and organic acids in the conservation of refrigerated carcasse

    R.V. Mello and N.N. Terra

21. Comparison of organic acids for Clostridium botulinum control in an uncured turkey product

    A.J. Miller, J.E. Call and R.C. Whiting

22. Chilling and transport of pork

    P.C. Moerman

23. Identification of some lactic acid bacteria from CO2 packed maet by 23S rRNA targeted oligo nucleotide probes

    H. Nissen and R. Dainty

24. Pseudomonas growth as influenced by autoclaving of sterile beef extract

    H.W. Ockerman and J.G. Kim

25. Influence of previous bacterial growth on the biochemical and microbiological properties of beef extract medium

    H.W. Ockerman and J.G. Kim

26. Lactic acid and nicin effect on beef spoilage bacteria attachment

    H.W. Ockerman, H.R. Rodriguez and N.A. Pensel

27. Attachment of spoilage bacteria to beef muscle tissue

    H.W. Ockerman, H.R. Rodriguez and N.A. Pensel

28. Effects of the addition of acetylated monoglyceride on the microflora, weight losses and colour bloom of vacuum packaged beef

    R.B. Passos de Oliveira and P.R. Massaguer

29. Heat resistance of two streptococci isolated from the core of cooked meat products made of coarsely ground pork

    E. Petäjä

30. Bacterial adhesion to cooked sausages: development of model experimantal system

    J.P.G. Piette and J.Y. Postec

31. Antibacterial effectiveness of a pediocin AcH-Based biopreservative against spoilage and pathogenic bacteris from vacuum packaged refrigerated meat

    B. Ray and R.A. Field

32. Beef slaughter hygiene monitored by carcass bacterial condition

    H.R. Rodriguez and J.A. Lasta

33. Combined process to inhibit Clostridium botulinum toxin production in a beef product stored at room temperature

    H.R. Rodriguez, J.A. Lasta, C.A. Margaria, M.M. Gallinger and C. Artuso

34. The effect of using sorbic acid on the self life of chilling turkey meat

    M. Serdaroglu, S.O. Tomek and A. Bulgay

35. Hygiene quality of frozen beef inported in Senegal

    M.G. Seydi, A.L. Kone and A.N. Ba

36. Hurdle technology applied to the production of canned poultry liver paté

    E.T.F. Silveira, D.C.P. Jardim, N.F.A. Silveira, M.K. Barbieri, H.K. Arima and I. Shirose

37. Microbiological stability of vacuum packed poultry liver paté

    N.F.A. Silverira, E.T.F. Silveira, M.K. Barbieri, I. Shirose, V.C.A. Junqueira and M.T.E.L. Calvao

38. Thermal destruction of Listeria monocytogenes in meat products

    J.N. Sofos, G.R. Schmidt, N. Boonmasiri and L. Yen

39. Microbial behavior of fresh sausages containing sheeps or goat meat

    J. Zapata, V. Matos, F. Teles, Z. Guedes and M. Vasconcelos

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

    E. Petäjä, E. Puolanne and K. Korteniemi

7. FERMENTED PRODUCTS

1. Changes in the mycoflora during ripening of naturally mould-fermented sausages

   S.J. Andersen

2. Influence of starter cultures of the volatile content and aroma of dry sausages

   J.L. Berdague, C. Montel, R. Talon and P. Monteil

3. Effect of meat species on proteolysis during dry sausage fermentation

   D. Demeyer, E. Claeys, S. Ötles, L. Caron and A. Verplaeste

4. Effect of the addition of the Aspartyl proteinase from Aspergillus oryzae on dry fermented sausage proteolysis during ripening

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

5. The influence of nitrite on the formation of biogenic amines in dry sausages

   S. Eerola, R. Maijala and P. Hill

6. Effects of three bacteria isolated from danish curing brines in a sterile meat model system

   L.L. Hinrichsen and H.A. Andersen

7. Biochemical characterization of Lactobacilli from dry fermented sausages

   M. Hugas, M. Garriga, T. Aymerich and J.M. Monfort

8. Effect of starch addition in the quality of fermented sausages

   V.H. Kuri, E.A. Ponce, I.L. Guerrero and F.E. Gallardo

9. Predictive microbiology : targeted control of fermentation processes

   A. Landvogt and B. Landvogt

10. Bacteriophages in fermented meat products

    B. Marchesini, W. Gaier and R. Moreton

11. Meat based model system for fermentation studies

    J.F.P. Martins and W.F. Harrigan

12. Peptidases activities of starter cultures

    M.C. Montel, R. Talon, M. Cantoneet and J. Cayrol

13. Fermentation of dry sausages – The effect of added proteinase and lipase from Lactobacilli

    H. Naes, B.O. Pedersen, A.L. Holck, L. Axelsson, V. Holten and H. Blom

14. Formation of histamine in vacuum packed fermented sausages

    P. Pipek, F. Bauer and G. Seiwald

15. Study of a “Uzice Bacon – Traditional fermented meat product : processing and characteristics

    R. Radovanovic, D. Cavoski, P. Bojovic, M. Repunovic, D. Velickovic and G. Carapic

16. Processing of fermented sausage using starter cultures

    N. Sharma and R. Mukhopadhyay

17. Ochratoxin a production in dry sausage by Penicillium verrucosum var. cyclopium strains

    M. Skrinjar and T. Hovart-Skenderovic

18. Identification of volatiles from Italian dried salami

    L. Stahnke and P. Zeuthen

19. Biochemical characteristics of dry sausages in relation with starter cultures

    R. Talon, M.C. Montel, J.L. Berdague and M. Cantonnet

20. Lipolytic activity of Micrococcaceae

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

21. Comparison of the rates of pH reduction and lactic acid accumulation during glucose fermentation in beef sausage

    M.J. Tsou, W.C. Bridges Jr, R.L. Dick and J.C. Acton

22. Endogenous and bacterial proteolysis in dry sausage fermentation

    A. Verplaetse, D. Demeyer, S. Gerard and E. Buys

8. THE BIOCHEMISTRY OF MEAT AND MEAT PRODUCTS SHELF LIFE

1. Non enzymic catalysis of microsomal lipid peroxidation by activated-MetMb. Detection of myoglobin-derived radicals by optical and ESR spectroscopy

   M. Anton, Ph. Gatellier and M. Renerre

2. The effect of dietary alphatocopherol and sunflower oil on the oxidation stability of chicken tissues

   S. Brandon, P.A. Morrissey and D.J. Buckley

3. Evolution of intramuscular lipids during processing of dry cured ham

   S. Buscailhon, G. Gandemer and G. Monin

4. Spanish dry cured ham: physical and physicochemical study

   A.D. Campo-Fernandez, J.A. Perez-Alvarez, M.E. Sayas-Barbera and V. Aranda-Catala

5. Effects of some additives on mutagen formation during frying of ground beef

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

6. Colour study of Spanish “salchichon” during fermentation and ripening

   M.A. Gago-Gago. J.A. Perez-Alvarez, M.E. Sayas-Barbera, M.J. Pagan-Moreno, A. Rodriguez-Lopez, A. Ballester, V. Aranda-Catala

7. Heme pigments evolution during ripening of dry cured iberian ham

   C. Garcia, J.J. Cordoba, M.A. Asensio, E. Bermudez, T. Antequera and J. Ventanas

8. Factors affecting protein and lipid extractibility in meat products

   C. Garcia, J.J. Cordoba, M.A. Asensio, L. Martin, A. Fallola and T. Antequera

9. Oxygenation of rare and medium roasted normal and DFD beef

   L. Gasperlin, B. Zlender and F. Bucar

10. Relationships between lipid oxidation, antioxidant enzyme activities and colour stability in raw meat during storage

    Ph. Gatellier, M. Anton, F. Chraiti and M. Renerre

11. How tho prepare lisosomes to study oxidation of muscle phospholipids?

    C. Genot, M. Metro, A. Viau, A. Meynier and G. Gandemer

12. Conservation of meat samples for physical analysis

    S. Gigli, F. Napolitano, A. Carretta, S. Fallia, M. Fioretti and D. Cennamo

13. Effects of spices on color stability of chinese-style sausage

    Shiu-Lan Guo, Deng-Cheng Liu and Ming-Tsao Chen

14. Influence of blood plasma acidification on heame pigment nitrosation and cured colour development in plasma gel/livex/

    A. Jarmoluk, Z. Duda, A. Majewska-Kawinska

15. Causes and solutions of iridescence in precooked meat

    D. Kropf, H. Wang, M. Hunt and C. Kastner

16. Effect of dietary vitamin E on lipid and color stability of frozen beef from Holstein

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

17. Stabilization of broiler lipids (including cholesterol) through dietary supplementation with spice extracts

    C.J. Lopez-Bote, E. Gomaa, J.I. Gray and C.J. Flegal

18. Iberian pig dry ham volatile compounds from different ham depths

    M.O. Lopez, L. de la Hoz, M.I. Cambero, G. Reglero and J.A. Ordonez

19. Spices as antioxidants in cooked, minced pork meat

    H.L. Madsen, L.H. Skibsted and G. Bertelsen

20. The effect of lipid of the Malliard reaction between methionine and ribose: a model system to investigate the formation of meat flavour

    A. Meynier and D.S. Mottram

21. Improvement of pigment and lipid stability in beef with vitamin C mix, spread and dip treatments

    M. Mitsumoto, R.G. Cassens, D.M. Schaeffer, R.N. Arnold and C. Faustman

22. Influence of dietary vitamin E (alpha-tocopherol) on the colour stability of pork chops

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

23. Fat, nitrite and the flavour of cured cooked ham

    M. Mouloud, J.P. Dumont and R. Goutefongea

24. Natural antioxidants in a cooked, minced meat product

    H.J.S. Nielsen, A.L. Hansen and H.V. Lundvigsen

25. Influence of sequence of treatments on oxidation of pork muscle tissue

    H.W. Ockerman, N.A. Pensel and H.R. Rodriguez

26. Phospholipids and cholesterol in two skeletal muscles and erythrocytes of three different maligant hyperthermia genotypes of swine

    W. Otten, J. Benedikt, S. Hartmann, K. Soellner and H.M. Eichinger

27. Chorizo : colour parameters evolution during ripening

    M.J. Pagan-Moreno, J.A. Perez-Alvarez, M.E. Sayas-Barbera, M.A. Gago-Gago, A. Rodriguez-Lopez, A. Ballester, V. Aranda-Catala

28. Effects of different antioxidants on formation of meat mutagens during frying of ground beef

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

29. A modified thiobarbituric acid-C18 (TBA-C18) method for measuring lipid peroxidation in meat

    S. Raharjo, J.N. Sofos and G.R. Schmidt

30. Composition of the volatiles of cooked pork, beef and chicken and of “cured meat”

    N. Ramarathnam, L.J. Rubin and L.L. Diosady

31. Sulphide evolution from cooking mutton and beef

    D.H. Reid, O.A. Young and T.J. Braggins

32. Colour and colour stability of dry-cured ham

    A. Rodriguez-Lopez, J.A. Perez-Alvarez, M.E. Sayas-Barbera, M.J. Pagan-Moreno, M.A. Gago-Gago, and V. Aranda-Catala

33. Effects of freezing temperature of physicochemical and processing quality of pork

    R. Sakata, T. Oshida and Y. Nagata

34. Effect of vitamin E supplementation dietary on colour stability and lipid oxidation in turkey meat

    V. Sante, M. Renerre and A. Lacourt

35. The effect of cryoprotectants during frozen storage on gelling properties of myofibrillar protein isolates

    F.J.G. Schreurs, T.G. Uijttenboogaart, T.L. Trziszka and H.G.M. Reimert

36. Antioxidant activity of green and black tea in meat model systems

    F. Shahidi, P.J. Ke, X. Zhao, Z. Yang and P.K.J.P.D. Wanasundara

37. Storage of carcasses, cuts and consumer portions of lamb in atmospheres of carbon dioxide

    B.J. Shay, A.F. Egan and B.A. Bill

38. Investigations on the processing of both frozen and chilled porks

    Tian Ai Jia

39. Lipase, esterase and aminopeptidase activities in raw pork adipose tissue

    F. Toldra, M.-J. Motilva, M.-C. Aristoy and J. Flores

9. OBJECTIVE MEASUREMENTS OF CARCASSES AND MEAT QUALITY TRAITS

1. Ultrasonic measurement of meat heterogeneity due to connective tissue

   S. Abouelkaram, P. Laugier, M. Fink and J. Culiolo

2. Evaluation of urea dilution for estimating carcass composition of fat tailed Awassi sheep

   A. Alraheem, N. Rashid, D. Aziz, J. Alkass and K. Aboud

3. A novel, noninvasive method of fat measurement

   C.M. Bartle and B.B. Chrystall

4. Comparison of various instruments for on line assessment of the colour of veal carcasses

   F. Becherel, G. Eikelenboom, M. Renerre and J.R. Andersen

5. Predictability of sensoric properties in beef physiochemical measurements

   G.A. Beck, R. Duerr and H:M: Eichinger

6. Comparison and application of quality criteria for the PSE of pork

   J. Budig and I. Ingr

7. How to normalize the methods for grading pig carcasses in the community?

   G. Daumas and T. Dhorne

8. Use of different methods to assess veal colour and pigment content

   G. Eikelenboom, W. Zhang, A.H. Hoving-Bolink, G.J. Garssena and P. Sterrenburg

9. Estimation of beef carcass composition using velocity of sound and electromagnetic scanning

   D.M. Ferguson, G.W. Johnson, I.J. Eustace, P. Cabassi, R.J. Chandler, R.J.W. Lake and R. Bradbury

10. Rapid simultaneous determination of fat, moisture, protein and colour in beef by a NIT-analysis

    P. Freudenreich

11. Characteristics and composition of lean and fat in pork carcasses

    M.D. Garrido, E. Maria Dolores, M.B. Lopez, A. Munoz and J. Laencina

12. Detection PSE meat and influence of heam pigment concentration

    M.D. Garrido, J. Pedauye, S. Bañon, A.D. Perez and J. Laencina

13. Alternative methods for assessment of boar taint

    J. Hansen-Moller and J. Rud Andersen

14. The contribution of eye muscle area to the objective measurement of carcase muscle

    E.R. Johnson, D.G. Taylor and R. Priyanto

15. A commercial evaluation of video image analysis in the grading of beef carcasses

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

16. Some properties of abnormal porcine muscles (PFE, PFD) differed from PSE and DFD

    H. Kanda and T. Kanechika

17. Monitoring rigor onset in rabbit muscles by low deformation measurements

    J. Lepetit

18. Application of electromagnetic scanning for prediction of beef carcass composition

    R.S. Lin, J.C. Forrest, M.D. Judge, R.P. Lemenager and A.L. Grant

19. Future classification systems – requirement specification from a management perspective

    G. Lorenz

20. Quality of beef produced in Estonia

    V. Luts, V. Kangro and H. Koppel

21. Introduction of a new method for predicting fat content in lamb carcasses

    G. Malmfors

22. Test conditions for measuring water holding capacity of beef products

    G.S. Mittal, M. Zhang and S. Barbut

23. Development of a technique for measuring tenderness in meat using a “Tensipresser”

    H. Nakai, R. Tanabe, S. Ando, T. Ikeda and M. Nishizawa

24. The study of lipid structures condition in the fat tissue of meat raw material using methods of fluorescence and of differential scanning calorimetry

    E.F. Oreshkin, S.V. Timchenko and V.L. Shnyrov

25. The sensory, structure and fracture properties of heated sausage batters

    K. Persson and E. Tornberg

26. A new technique for measuring meat texture and tenderness

    D.M. Phillips

27. Prediction of live and carcass composition of young charolais bulls using ultrasonic scanning, velocity of ultrasound and adipose cell size

    G. Renand, B. Fostier, S.J. Page and A.V. Fisher

28. A trial to benefit factors affecting pigment quality

    M. Severini, M. Trevisani, A.R. Loschi and A. Vizzani

29. Applications of colormet in muscle food quality evaluation

    F. Shahidi and R.B. Pegg

30. Theoretical and practical aspects of phase express – Method of meat products quality control

    V. Svintsov and B. Ivanov

31. Alternative positions for measuring fat thickness on beef carcasses

    D.G. Taylor, E.R. Johnson and R. Priyanto

32. Evaluation of techniques for monitoring pork quality in Australian pork processing plants

    G.R. Trout

33. Analysis of volatile components from the backfat of pig and relations with androstenone content

    C. Viallon, J.L. Berdague, C. Denoyer, N. Tran, M. Bonneau and M. le Denmat

34. The effect of the angle of insertion of a reflectance probe on prediction of pork muscle quality

    R.D. Warner, G.A. Eldridge, C.I. Ball and E. Nanthan

10. MEAT PRODUCTS AND HUMAN NUTRITION AND HEALTH

1. Infrared spectrum of beef sausage and chicken patties manufactured with or without protease inhibitor

   M.A. Abd Allah, F.M. Abu Salem, N.F. Gamal and N.M. Abd Elmaguid

2. X-ray analysis of beef sausage and chicken patties manufactured with or without protease inhibitor

   M.A. Abd Allah, F.M. Abu Salem, N.F. Gamal and N.M. Abd Elmaguid

3. Histological structure of beef sausage and chicken patties manufactured with or without protease inhibitor

   F.M. Abu Salem, M.A. Abd Allah, N.F. Gamal, N.M. Abd Elmaguid

4. Possibilities of using wool by products in the manufacture of sausages products

   K. Amirkhanov, M. Smirnov, O. Akulova, E. Tuleuov and U. Ilyasov

5. Influence of using mechanically separated chicken meat from different parts and levels on the chemical, physical and sensory properties of bologna type product

   N.J. Beraquet, M.T.E.L. Galvao and R.M.Z. da Silva

6. Optimization of the use of foreign proteins in mortadella

   E. Bianchi, A. Cantoni and F. Lodi Rizzini

7. The determination of carboximethyl-cellulose as a micro ingredient in sausages such as wurstel

   E. Bianchi, E.M. Zambini and P. Masioli

8. Heat gelation of myosin: influence of purification, muscle type and ionic strength

   C. Boyer, A. Ouali and J. Culiolo

9. Thermal denaturation of albumin of bovine blood plasma

   T.V. Burova, N.D. Kozlova, V. Ya. Grinberg, A.D. Nekludov and V.B. Tolstoguzov

10. Functional and physical-chemical parameters of actomyosin from pork muscle of different characteristics

    J. Carballo, S. Cofrades, M. Careche, J. Jimenez Colmenero

11. Gelation properties and binding ability of bovine myofibrillar proteins

    F. Chraiti, M. de Lamballerie, A. Ouali and J. Culioli

12. Evaluation of bipyridylium herbicides residues in meat

    l. Cuerpo, A. Pizzi, O. Bruno, A. Romero, D.A. Damen and N.J. Latimori

13. Buffalo meat in frankfurter type sausages

    J.C.M. Della Torre, H.K. Arima, E.T.F. Silveira, E.A. Yamada, E.E.M. Mori and I. Shirose

14. Effects of prerigor beef and sodium tripoliphosphate on the characteristics of Frankfurter-type sausage

    J.C.M. Della Torre and P.E. de Felicio

15. Preparation from skins of steam pigs to put the production of sasauges

    St. Dragoev, K. Vassilev, St. Danchen, M. Milanova and St. Georgiev

16. New extruted combination products

    N.L. Faivishevsky, T.D. Lisina, S.I. Khvylya and T.G. Kuznetsova

17. Certain macro-kinetic approaches to the quantitative description of blood proteins hydrolysis of beef cattle

    V.I. Ivashov, A.D. Nekludov, V.P. Ilyukhina, M.I. Baburina and R.A. Khromova

18. Heat gelling properties of rabbit myofibrils: influence of muscle type

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

19. Comparative study on nutritive value of meat (semitendinosus muscle) using microwave and conventional cooking

    S. Karakaya, A. Kavas and S.N. El

20. Effects of soy proteins on technological and morphological properties of bologna type sausage

    K. Katsaras and K.D. Budras

21. Iodate as iodizing agent in curing salt

    D. Kühne, F. Wirth and H. Wagner

22. Swelling properties of isolated myofibrils from PSE and normal pork meat

    K. Ladstein and E. Slinde

23. Stabilization of the blood pigment from replacement of nitrite cured meat color in the sausage products

    L. Long, M. Ji and M. Sheng

24. Role of fat in pork breakfast sausages

    G.S. Mittal and S. Barbut

25. Improvement of thermostability of pancreatin – Enzyme of beef cattle pancreas

    A.D. Nekludov, V.P. Ilyukhina and M.I. Baburina

26. Gelation of bovine myofibrillar protein induced by 1,5-gluconolactone

    T. Ngapo, B. Wilkinson, R. Chong and D. Haisman

27. A study on processing technology of children nutritious sausage

    N. Chen, G. Zhang and M. Lianji

28. Effects of tumbling and cooking methods on the yield and acceptability of cooked ham from thighs with different characteristics

    A. Pizza and R. Pedrielli

29. Effects of sodium lactate addition on lactic acid bacteria and especially ropy slime formers in vacuum packed grill sausages

    S. Rahkonen, L. Niemi, S.I. Niemela and E. Puolanne

30. The influence of temperature on protein extraction of salt treated pig muscle

    G. Ravasini and E. Dilber-van Griethuysen

31. Na-23 magnetic resonance images of salted hams

    J.P. Renou, G. Bielicki, M. Ilg and G. Herman

32. Effects of divalent cations on heat-induced gelation of myosin

    K. Samejima, T. Kashiwakura and M. Ishioroshi

33. Utilization of seal meat by products

    F. Shahidi, J. Synowiecki and J.A. Balejko

34. Extrusion cooking of mechanically deboned turkey meat with soy protein, kappa-carrageenan and oat fiber

    J.N. Sofos, A.S. Ba-Jaber and G.R. Schmidt

35. An attempt to utilize beef gullet meat tissue in technological processing

    T. Szmanko, I. Gorska and G. Krasnowska

36. Utilization of meat and edible offals of turkey in sucuk type product

    S.O. Tomek, M. Serdaroglu and A. Bulgay

37. Improvement of production technology of meat products

    E. Tuleuov, N. Apsalyamov, S. Bakhtajharov, A. Fichtner and A. Batyrgaliev

38. Properties of freeze textured concentrate of myofibrillar proteins as affected by sodium chloride addition

    A. Tyburcy, B. Kowalski and A. Pisula

39. Modification of cooked sausages fatty acid content

    K. Vasiliev, K. Valkova and St. Danchev

40. Quality aspects of a low fat line of typical Italian pig meat products

    A. Vizzani, A.R. Loschi, M. Trevisani and M. Severini

41. Evaluation of nutritive and edible value in Sichuan sausage of pork-rabbit meat

    Y.L. Wu and Y.X. Yang

42. Chinese traditional meat products and their processing

    W. Wang

43. The technological researches in some traditional meat products of China

    Y.-H. Yang and G. Yang

44. Use of carrageenan as a curing ingredient in hams

    P. Zeuthen and B. Mikkelsen

45. The application of sodium caseinate in poultry sausage

    Z. Gensheng, N. Chen and M. Lianji

46. Research on young chicken serial products and the products storage period

    Y. Zhang, X. Meng, L. Hao, L. Ma and F. Jiang

11. ADVANCED TECHNOLOGIES IN THE MEAT INDUSTRY

1. Properties of non fermented dry sausage manufactured from beef and lamb meats with or without seasonings

   F.M. Abu-Salem, M.A. Abd Elmaguid and E.I. Seleim

2. Properties of meat chicken breast patties as a function of using selected phosphate

   F.M. Abu Salem, E.I. Seleim and M.A. Abd Elmaguid

3. An automated system for the slaughter and dressing of bovines

   J.W. Buhot, A.F. Egan, R.A. Wharton, K.D. Bowtell

4. Dewatering and salting of meat through immersion in concentrated solutions at low temperature

   A. Colligan and A.L. Raoult-Wack

5. Preliminary probe measurements of dielectric properties in biological tissues at microwave frequencies

   J.L. Damez

6. Air flow characteristics in a chiller for pork offals and cooling consequences

   J.D. Daudin, V. Bouton, G. Prod’Homme and J.L. Mourlhon Dallies

7. Water and salt transfers analysis in drying of sausages

   J.D. Daudin, A. Kondjoyan and J. Sirami

8. Recovery of protein mechanically separated chicken residue using different methods of extraction

   M.T.E.L. Galvao and N.J. Beraquet

9. Product life of vacuum packaged beef imported into Saudi Arabia by sea

   A.M. Garout and R.G. Bell

10. The role of activized water in the technology of meat products manufacturing

    V.M. Gorbatov

11. Application of datanetworks and databased to the slaughterline

    C. Hagdrup

12. Lean, fat and connective tissue from beef shanks processed with a Baader desinewer

    M.C. Hunt and R.E. Campbell

13. Topological modelling of carcasses in the systems of automation and robotization of primary processing of cattle

    Yu.A. Ivashkin, N.V. Abbacumova, V.I. Ivashov and V.V. Morozov

14. Industrial experiments with low voltage electrical stimulation of beef carcasses in Poland

    S. Kien

15. Heat and mass transport modelling during meat ball cooking

    G.S. Mittal and E. Huang

16. Automatic extraction of a muscle from a beef forequarter

    P. Sale, J.L. Damez, P. Tournayre and A. Lasteyras

17. Study of electrical method of atomizing food products

    V.Y. Svintsov

18. Kinetic studies on sausages smoking processes

    s. Tyszkiewicz and M. Panasik

19. Freezing of meat of Astrakhan lambs by liquid nitrogen

    K. Venger, V. Ilyasov and N. Mazurenko

20. Influence of certain processing methods on the essential amino acids content of rabbit meat

    M.K.E. Youssef, S.H. Abou-El-Hawa, M.N. El-Rify and A.H. Khalifa

21. Effect of certain processing methods on phospholipid components in rabbit meat

    M.K.E. Youssef, S.H. Abou-El-Hawa, M.N. El-Rify and A.H. Khalifa

22. The intensification of processes and physical model of drying and grinding of meatbone flour

    D.T. Zhailaubayev, A.S. Ginzburg and B.S. Fyedosov

23. Principles of the theory of working out intensive processes of drying and grinding of biological products

    D.T. Zhailaubayev, B.K. Ospanov, K.K. Kusmanov and G.T. Tumenova

1. Table of contents

1. GROWTH, CARCASS CHARACTERISTICS AND MEAT QUALITY

1. Session 1 abstracts
2. Invited paper: Growth, carcass characteristics and meat quality

   M.E. Dikeman

3. Scientific study and development of meat-barian – a traditional food product of the Indian sub-continent

   H. Ahmad

4. Effect of diet on pH and colour of meat in young bulls

   P. Alberti, C. Sañudo and P. Santolaria

5. Meat quality of “Mediterrâneo” Bubalus bubalis and “Nerole” Bos indicus breeds

   H.K. Arima, J.C.A. Mattos, J.M.C. Della Torre, E.T.F. Silveira and M.C. Gazetta

6. Effect of Clenbuterol on lipid metabolism in fattening lambs

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

7. Relationship between halothane status and meat quality in landrace and large white pigs

   P. Barton-Gade and M. Baltzer

8. Influence of age, strain and breeding method on the eating quality of broiler chickens

   A. Bastiæns, C. Deroanne, G. Carletti and R. Zayan

9. Reflectance measurements of intra-muscular fat and color of beef meat in the visible and near infrared range

   G. Beck, R. Dürr and H. Eichinger

10. The effect of ageing on the eating quality of normal pork loins

    C. Bejerholm

11. Pork quality as affected by animal age and meat colour

    Ph. Berge, C. Touraille, R. Boccard, R. Fournier and M.C. Bayle

12. Carcass quality and water in some muscles of chinchilla rabbit fed with substratum remained after the production of Pleurotus Pulmonarius mushrooms

    R. Bozak, S. Muzik, I. Juric and M. Dikic

13. The influence of the genotype of the sire and dam on beef tenderness

    J.F. Bruyn, R.Y. de Naudé, J.H. Hofneyr and H.H. Meissner

14. An in vivo predictive test for meat quality in pigs

    K.S. Cheah, A.M. Cheah, R. Lahucky, J. Mojto and J. Poltarsky

15. On-line objective evaluation of pork quality

    R. Chizzolini, G. Delbono, E. Novelli, S. Pongolini and P. Rosa

16. Principles for future payment of pigs

    C. Claudi-Magnussen

17. Effects of several diets on the chemical and fatty acid composition of rabbit meat

    A. Cobos, M.I. Cambero, J.A. Ordoñez and L. Hoz

18. Virginiamycin and growth performance in beef cattle

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

19. Grading beef carcasses on the meat heam iron content

    B.L. Dumont, E. Hudzik and J. Bousset

20. The suitability of measurement points and carcass traits for estimating the main tissue composition of beef carcasses

    G. Engelhardt

21. Finishing effect on carcass composition and meat quality in Frisian young bulls

    S. Gigli, A. Carretta, S. Failla and A. di Giacomo

22. Some characteristics of Egyptian lamb meat

    K. Hammadi and A. Awad

23. Effect of moderate indoor exersise on carcass composition, meat quality and muscle enzyme activities in pigs

    I. Hansson, K. Lundström, A.-C. Enfält, A. Karlsson, B. Essen-Gustavsson and J. Håkansson

24. Quality characteristics of Angus beef for the Japanese market derived from different sources

    D. Hopkins

25. Liveweight gain and carcass characteristics of lambs grazing two rape varieties

    D. Hopkins and D. Johnson

26. Boneless mutton: Factors foundational to real price setting

    D. Hopkins, A. Roberts and K. Pirlot

27. Estimation of EC-lean meat percentage in major cuts of pig carcasses besed on multiple measurements of fat thickness with the Hennessy Grading Probe 2

    B. Hulsegge, P. Sterrenburg and G.S.M. Merkus

28. Mechanisms of improving the prediction of carcass composition using subcutaneous fat thickness

    E.R. Johnson and R. Priyanto

29. The use of saleable beef yield as a scientific parameter

    E.R. Johnson, D.G. Taylor and D.P. Meehan

30. Muscle characteristics in relation to technological meat quality and meat quantity in pigs

    A. Karlsson, A-C. Enfält, B. Essen-Gustavsson, K. Lundström, I. Hansson, L. Rydhmer and S. Stern

31. Variation of lightness and exudation among ten porcine muscles

    R.G. Kauffman, R.D. Warner and R.L. Russell

32. Effect of type of feed and feeding on the meat quality and yellowness of the fat in cows

    S. Klastrup and L.R. Jensen

33. System of carcass grading in meat industry

    V. Krastanov

34. Total body electrical conductivity as a research tool in pork carcass evaluation

    C.H. Kuei, J.C. Forrest, A.P. Schinckel and M.D. Judge

35. On the valididty of several tests for assessing waterholding capacity of fresh pork after refrigerated storage

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

36. Chilling rate and pork quality – an orientation

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

37. Relationship between dietary fat and fatty acid composition of subcutaneous and muscular fat in heavy pigs

    M. Manfredini, A. Badiani and N. Nanni

38. Effect of testosterone and estradiol added in the feed on skatole and boar taint level in entire male backfat

    H.P. Mortensen

39. Carcass and meat quality of cattle and buffalo (Bubalus bubalis)

    L. Müller, L.F. Aguire, J. Restle and Z. Perobelli

40. The evaluation of qualities of beef with standard simulation models: A method for evaluating the degree of marbling beef

    H. Nakai, T. Ikeda, S. Ando and R. Tanabe

41. The quality of pork produced in Estonia

    M. Rei, V. Kirikall, V. Luts and H. Koppel

42. Assessment of rapid method for determining water holding capacity of meat

    R. Sakara, T. Deguchi and Y. Nagata

43. Meat quality of pigs of different origin of the old and New States of the Federal Republic of Germany

    L. Schöberlein and G. von Lengerken

44. Effect of clenbuterol on growth, food efficiency and carcass composition in fattening lambs

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

45. Relation of colour versus conformation and fatness score as a result of veal classification in the Netherlands

    P. Sterrenburg and B. Engel

46. Reproducibility of colour score as a result of classification of veal in the Netherlands

    P. Sterrenburg, H. Nijeboer and Tj. De Boer

47. Certain aspects of pork quality

    Yu.V. Tatulov, I.P. Nemtchinova and R.A. Khromova

48. Free range pigs: carcass characteristics and meat quality

    P.G. van der Wal

49. Studies on meat eating quality from chinese loping, landrace and their crossbred pigs

    H. Xiong and M. Luo

2. PRESLAUGHTER HANDLING AND SLAUGHTER TECHNOLOGY

1. Session 2 abstracts
2. Invited paper: Pre-slaughter animal handling and fresh meat processing: an update: am update

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

3. The effect of rapid chilling on beef quality

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

4. The effect of transportation distance and preslaughter lairage time on the pigment quality

   P.O.V. Culay, J.M. Ourique and S. Nicolaiewski

5. Antemortem stress and the variance of blood metabolites, cortisol and catecholamines in cattle

   H.M. Eichinger, M. Goldberg, B. Krieglstein, S. Roiger and G. Beck

6. The effect of feedstuff composition, sex and day of slaughter on pork quality

   G. Eikelenboom and A.H. Bolink

7. Variation in pig muscle Longissimus dorsi glycolytic potential during transport in lairage – In vivo studies

   X. Fernandez, M. Mågård and E. Tornberg

8. Pre-slaughter CO2 – anaesthesia in swine – Aspects upon neurophysiology and animal welfare

   A. Forslid

9. Electrical stunning in cattle and sheep: Electrode placement and effectiveness

   K.V. Gilbert, C.J. Cook and C.E. Devine

10. Handling problems caused by excitable pigs

    T. Grandin

11. Incidence of pH1 < 6,00 in the Mm. longissimus thoracis et lumborum of pig carcasses in South Africa

    P.H. Heinze, J.F.G. Klingbiel and J.D. Snyman

12. Effect of transport on porcine stress

    M. Honkavaara

13. Obtaining tender meat by rapid chilling of light lamb carcasses

    I. Jaime, J.A. Beltran, P. Ceña and P. Roncales

14. The effect of marbling, electrical stimulation and post-mortem aging on the palatability of beef rib eye steaks

    S.D.M. Jones, L.E. Jeremiah, A.K.W. Tong, S. Lutz and W.M. Robertson

15. The effect of blast chilling on carcass weight changes and pork muscle quality

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

16. The locomotion behaviour of slaughter pig groups passing a Hoenderken-single-file race of different length of width

    M. Kleibs, R.-b. Laure and L. Schöberlein

17. Stunning of pigs with a high pressure waterjet

    E. Lambooij

18. Simultaneous heat and mass transfer during beef carcass chilling

    G.S. Mittal and P. Mallikarjunan

19. Structural and biochemical changes during aging of hot deboned and electrical stimulated bovine muscles

    M. Petrovic, B. Zlender, L. Petrovic and J. Milin

20. Edible surface coating for the reduction of weight losses from carcasses and cuts – 2

    V.H. Powell and J. Stark

21. Applicability of skatole measurement in boar fat as a rapid method in the slaughtering procedure

    A. Stolle and H. Sedlmeier

22. Antemortem stress and chicken broiler meat quality

    T.G. Uijttenboogaart, F.J.G. Schreurs and D.L. Fletcher

23. A note on the influence of ambient temperature at slaughter on pig meat quality

    P.D. Warriss

24. Present situation and reformation prospects of meat refrigeration technology in Chine

    Y.-H. Yang and S.-L. Zhao

3. MUSCLE BIOLOGY AND BIOCHEMISTRY

1. Session 3 abstracts
2. Invited paper: Muscle biology, post mortem muscle biochemistry and consumer meat acceptance

   C. Valin, G. Monin, A. Ouali and M. Ferrara

3. Microsomal lipid peroxidation in relation with oxidation of bovine myoglobin

   M. Anton, P. Gatellier and M. Renerre

4. Myofibre composition and metabolic aspects in different strains of Belgian white-blue bulls and their relation to meat colour

   P. Batjoens, L.O. Fiems, J. van Hoof, T. van Vooren and D. Vereecke

5. The degradation of tripolyphosphate in the meat matrix

   E. Bianchi, A. Cantoni, C. Consiglieri and L. Ippoliti

6. Degradation of several high molecular weight muscle proteins by calpains I and II mimics changes occuring throughout lamb meat aging

   P. Ceña, J.A. Beltran, I.Jaime and P. Roncales

7. Post-mortem shortening of lamb Longissimus dorsi oxidative and glycolytic fibres as affected by temperature, muscle region and skeletal restraint; its relation to meat tenderness

   P. Ceña, I. Jaime, J.A. Beltran and P. Roncales

8. Protein extraction of pig muscle in concentrated salt solutions

   E. Dilber-van Griethuysen and P.J. Knight

9. Post mortem changes of glycoconjugates in meat

   K.H. Eggen and W.E. Buer

10. Adenine nucleotide breakdown products in muscle at slaughter and their relation to meat quality in pigs with different halothane genotypes

    B. Essen-Gustavsson, K. Karlström, K. Lundström and R. Pösö

11. Ultrastructural post mortem changes in myofibrillar structure of normal halothane sensitive pigs

    M. Estrade, E. Rock and X. Vignon

12. Enhancement of myoglobin autoxidation induced by phospholipids extracted from beef muscles of various metabolic types

    C. Genot, M.N. Borrel, B. Metro, G. Gandemer and M. Renerre

13. Cathepsin D activity as an index of curing time for Spanish dry-cured ham

    M. Gil, M. Gispert and C. Sarraga

14. Tenderness of different muscles cooked to different temperatures and assessed by different methods

    A.E. Graafhuis, K.O. Honikel, C.E. Devine and B.B. Chrystall

15. Relationships between pH and extracellular space change in post mortem muscle of calf

    F. Guingot, X. Vignon and G. Monin

16. Stress testing effects on blood lipid concentrations and organ lipid composition of different genotypes of swine

    S. Hartmann, W. Otten and H.M. Eichinger

17. Effect of beta-antagonists on composition of pork longissimus muscle

    H.B. Hendrick, K.J. Fennewald, M.E. Bailey, H. Heymann, T.P. Mawhinney, C.H. Chand and D.H. Wallace

18. Influence of age, sex and feeding regimes of cattle on biochemical changes post mortem, sarcomere length and water-holding capacity of various muscles

    K.O. Honikel and K. Potthast

19. The influence of polyphosphates having different chemical nature on the state of structure of myofibrillar proteins and collagen of intramuscular connective tissue of PSE pork. Part 1. The influence of different polyphosphates on myofibrillar proteins of PSE pork

    V.I. Ivasov, M.A. Borisova, R.A. Khromova and V.L. Shnyrov

20. The influence of polyphosphates having different chemical nature on the state of structure of myofibrillar proteins and collagen of intramuscular connective tissue of PSE pork. Part 2. The influence of different polyphosphates on collagen on intramuscular connective tissue of PSE pork

    V.I. Ivasov, M.A. Borisova, R.A. Khromova and V.L. Shnyrov

21. Meat colour in loin and ham muscles of normal meat quality from Hampshire, Swedish Landrace and Swedish Yorkshire pigs

    G. Johansson, E. Tornberg and K. Lundström

22. The effect of sample/water-ratio and added salt on the buffering capacity of meat

    R. Kivikari

23. Effects of preslaughter anaesthesia on meat quality characteristics from pigs of different halothane genotypes

    R.E. Klont

24. Ultrastructural changes in normal and DFD muscle tissue during electro-mechanical treatment of beef

    L.S. Kudryashov, L.V. Gorshkova,Buslaeva, A.S. Bolshakov and V.G. Boreshov

25. Crosslink type and tensile strength of collagen

    L.B. Kurth and D.J. Horgan

26. Hydrophobicity variation of meat proteins upon thermal treatment

    M.L. Marin, C. Casas and I. Cambero

27. Effect of electrical stimulation and higher temperature conditioning on tenderness of bovine semitendinosus muscle

    J. Mielnik, E. Pospiech and K.I. Hildrum

28. Effect of electrical stimulation on peptides, amino acids and ATP related compound of beef muscle

    M. Mikami, M. Sekikawa and H. Miura

29. Histological characteristics of different muscles of pigs influenced by dietary levels of lysine

    F. Nicastro and G. Maiorano

30. Oxidative changes in vacuum packed cured and salted meat products

    H.-J.S. Nielsen and M.K.B. Kemner

31. Effects of conditioning on the content and behaviour of proteins and peptides in sarcoplasm of Japanese black cattle

    T. Okayama, M. Yamanoue and I. Nishikawa

32. The influence of low temperature, type of muscle and electrical stimulation on the course of rigor and tenderness of two beef muscles

    U. Olsson, C. Hertzman and E. Tornberg

33. Effects of n-3 fatty acid supplementation on lipid composition in muscle, subcutaneous fat, liver and kidney of swine

    W. Otten, C. Wirth and H.M. Eichinger

34. Phospholipid- and fatty acid pattern influenced by genetic and nutritional factors in pig hear muscle

    W. Otten and H.M. Eichinger

35. Osmotic pressure changes in postmortem bovine muscles: factors of variation and possible causative agents

    A. Ouali, X. Vignon and M. Bonnet

36. Protein changes on heating and their influence on water-binding capacity of meat

    E. Pospiech and K.O. Honikel

37. Muscle structure, protein metabolism, and nucleic acid content in response to pST in pigs

    Ch. Rehfeldt, R. Weikard and K. Ender

38. Post mortem evolution in the Pectoralis superficialis muscle from two turkey breeds: a relationship between pH and colour changes

    V. Sante, G. Bielicki, M. Renerre and A. Lacourt

39. Influence of post mortem changes, transport and cutting on the electric conductivity measurements in pork

    F. Schwägele

40. Halothane and putative second messenger agents enhance the release of intacellular Ca2+ in hepatocytes prepared from swine sesceptible to malignant hyperthermia

    M.J. Seewald, H.M. Eichinger, G. Powis and P.A. Iaizzo

41. Porcine skeletal muscle culture: a basic method for physiological and biochemical examinations on the cellular level

    M.J. Seewald, H. Brinkmeier, H.M. Eichinger and R. Rüdel

42. The influence of constant rigor temperature and storage time on the internal reflectance (FOP) in pork muscle

    G. von Seth, E. Tornberg and B-M. Möller

43. A trial for early prediction of PSE and DFD pigmeat by measuring pH and the percentage of PAS-positive fibres

    M. Severini, M. Trevisani and A.R. Loschi

44. Encapsulation of the cooked cured-meat pigmeat and irradiation of nitrite-free cured products

    F. Shahidi, R.B. Pegg and K. Shamsuzzaman

45. Certain influences on the histomorphological properties of muscle fibers in bulls of simmental breed and crossbreeds with Motbeliarde breed

    D. Skorjanc, A. Hraste, I. Erzen and S. Cepin

46. A further look at the effects of growth hormone on morphological muscle characteristics in pigs

    M.B. Solomon, N.C. Steele, T.J. Caperna and V.G. Pursel

47. The effect of commercial starter cultures and three carbohydrate types on some properties of Turkish sucuk

    S.O. Tömek and M. Serdaroglu

48. Application of 31P-NMR to measure the biochemical characteristics of the postmortem muscle of PSS pigs

    W.-D. Yang, M.T. Chen and D.-Ch. Lin

49. Fractionation and characterization of proteinase inhibitors from bovine skeletal muscle

    M. Zabari, M. Berri, P. Rouchon and A. Ouali

50. Study of glucose-6-phosphate isomerase from pig skeletal muscle

    S.-Y. Zeng

51. Contents of heme iron and nonheme iron in pig muscle and effects of heating and chemical treatment on these contents

    H. Zhang, E. Na and Y. An

4. MICROBIOLOGY AND HYGIENE

1. Session 4 abstracts
2. Invited paper: Hazard analysis and critical control point programmes in relation to slaughter hygiene

   B.M. Mackey and T.A. Roberts

3. A microbiological method for identifying irradiated frozen chicken

   D.O. Alonge

4. Growth profiles of Vibrio species isolated from Danish curing brine

   H.J. Andersen and L.L. Hinrichsen

5. Prediction of bacterial penetration into carcass tissues during washing

   M. Anderson, R. Marshall and J. Dickson

6. Isolation of Campylobacter species from meat

   A. Arwana and Promberger

7. Pollution control of cooking liquor from abbatoir offal and meat waste by ultrafiltration: a derived source of animal protein and a nutritional broth for microbial culture media

   A.S. Barreto, M.F. Ferreira, J.S. Ouakinin and A.M.R. Ribeiro

8. Effect pf spices on the growth and the acid production of Lactobacillus plantarum

   K. Boschkova and D. Todorova

9. Microbiological measurements of hygiene in Danish abattoirs

   H. Christensen and R. Sørensen

10. Confocal scanning laser microscopy of contaminated pork muscle surfaces

    P. Delaquis, C. Gariépy and D. Montpetit

11. The official bacteriological meat examination in Germany with special regard to clostridia – present status and tendencies

    H. Eisgruber

12. Shelf life extension of vacuum packaged Vienna sausages by in-package pasteurization

    A. von Holy and W.H. Holzapfel

13. The effect of different starter cultures in spreadable raw sausage

    P.G. Klettner and F.K. Lücke

14. Effect of carbon dioxide packaging on ropiness observed in meat products

    H. Korkeala, M. Rahkio, J. Ridell and P. Mäkelä

15. Heat and cold inactivation of Toxoplasma gondii in meat

    A.W. Kotula, J.P. Dubey and A.K. Sharar

16. Direct epifluorescent filter technique as a rapid method in microbiological quality assurance of meat and meat products – experience in practice

    J. Kyllarova and J. Lukasova

17. Influence of anaerobes on volatiles accumulating in vacuum-packaged beef

    R.H. Madden and G. Bolton

18. Chemical and microbiological changes in British fresh sausage

    R. Mendiolea, P. Johnson and A.J. Taylor

19. Biochemical and genomic characteristics of Micrococcaceae from French dry sausages

    M.C. Montel, R. Taylon, M. Cantonnet and J. Fournaud

20. Effect of chitosan-acetic acid mixture on the growth of bacteria in non-vacuum packaged pork stored at temperature of 10 oC or 20 oC

    Q.-X. Nan, T.-H Wang and Y.-W. Zhong

21. Meat products made of coarsely ground meat: Survival of lactic acid bacteria and pseudomonads after heat treatment

    E. Petäjä

22. combined effect of packaging and fermentation in increasing meat shelf-life

    E. Ponce Alquicira, A. Prado Barragan and I. Guerrero Legarreta

23. Spoilage microflora succession on lamb carcasses at chill temperatures

    M. Prieto, A. Otero, M.R. Garcia, E. Gonzales and B. Moreno

24. Fate of Listeria monocytogenes and Salmonella in flaked unwashed and color-modified turkey

    W.P. Pruett, P.P. Graham, J.A. Marcy, N.G. Marriot and N.R. Krieg

25. Listeria monocytogenes in Frankfurters and ready-to-eat sliced meat products

    S. Qvist and D. Liberski

26. The combined effect of cooking and storing temperatures on the quantities of aerobic bacteria in cooked sausage

    S. Rahkonen and S. Kaitala

27. Relative bacterial levels at different sampling sites of beef carcasses measured with Ølgaard method

    J. Ridell, H. Korkeala and M. Rahkio

28. Selected characteristics of a bacteriocin from Lactobacillus sake 449

    J.M. Rodriguez, O.J. Sobrino, W.L. Moreira, L.M. Cintas, M.F. Fernandez, B. Sanz and P.E. Hernandez

29. Factors affecting growth and survival of Salmonella in fermented salami manufactured under Austalian conditions

    B.J. Shay and L. Aitken

30. Effect of elastase from alkalophilic Bacillus strain on the tenderization of beef meat

    H. Takagi, M. Kondou, T. Hisatsuka and M. Yamasaki

31. Blood powder irradiation for improving hygiene quality

    C. Valladares, R. Espinosa and M. Martin

32. Meat inspection and microbiological diagnosis on local anthrax of pigs

    W.-Y. Yang and P.-Y. Lin

33. Salmonellae occuring in animals slaughtered in Assiut, Upper Egypt

    H. Youssef, A. Lotfi, Y. Hefnawy, A.-H. Abou-El Kassim and S. El-Sawy

5. MEAT PROCESSING: COOKED PRODUCTS

1. Session 5 abstracts
2. Invited paper: Meat processing: Cooked products

   G.F. Hammer

3. An inhibition of TBA formation in cooked and uncooked lamb and chicken patties using alpha-tocopherol

   F.M.M. Abu Salem and M.M. Saad

4. Studies on mechanical treatment possibilities of the meat batter to reduce salt content in non-structured sausages

   P. Aleksiev, M. Zhikov and P. Velinov

5. Beefrimi, a surimi-like product from Indian buffalo meat

   A.S. Babji and Z. Osman

6. Stabilization of cooked meat flavor with Maillard reaction products

   M.E. Bailey, A.D. Clarke, H.B. Hedrick, S.Y. Shin-Lee and G.K. Choate

7. The study of meat products flavourings developes on the basis of spicy oils and meat flavour based on Malliard reaction

   A.A. Belousov, V.A. Andrejenkov, G.L. Solntseva, N.V. Romanova, I.I. Afanasyeva and V.I. Kalugina

8. The use of edible fibers as carriers of essential oils of spices for sausage items manufacture

   A.A. Belousov, V.A. Andrejenkov, G.L. Solntseva, N.A Urosova, O.V. Tchernova, Y.V. Mayevsky, V.T. Lukyanov and A.L. Peshekhonova

9. Effects of rosemary and dodecilgalat on fat stability of grill sausages kept in cold staorage

   D. Cavoski, M. Popovic, R. Radovanovic, Dj. Kelemen-Masic, S. Sobajic and D. Petrovic

10. Action of emusilfiers in finely comminuted cooked sausage (Brühwurst)

    S.H. Cheong, D. Jaud and A. Fischer

11. Protein additives effect on textural properties of comminuted meat products

    Zs. Cserhalmi-Ormai and B. Czukor

12. Development and utilization of five kinds of fresh bone

    H.-M. Dai and Y.J. Tong

13. Hygienic quality and shelf-life of a Moroccan cooked sausage (kasher)

    A. Daoudi, A. Belemlih, F.A. Stolle and H.R. Zambou

14. Mechanico-structural analysis of different types of meat during storage and heat treatment

    V.M. Gorbatov, O.P. Borovikova and S.A. Yevlev

15. Processing of cooked sausages containing unsaturated vegetable oils

    G.F. Hammer

16. The influence of freezing and further defrosting on the process of heat denaturation of myofibrillar proteins of PSE pork

    V.J. Ivashov, M.A. Borisova, E.F. Oreshkin and R.A. Khromova

17. Influence of conditioning and fat on the odour of pressure-cooked beef

    I. Jaime and E. Dransfield

18. Quality of poultry meat boned in a machine with an elastic working part for its further utilization in sausage production

    V.D. Kosoy, V.N. Makhonina, G.T. Tumenova and T.I. Volchenko

19. Studies on new canned food composed of plants and meat

    H.J. Li, R.Q. Zhang and S.L. He

20. Ultrastructural examination of fresh pigskin and after frozen and cooked

    J.-M. Liu and S.-L. Zhao

21. Volatile components extracted from three pork muscles. A chemical and olfactive study

    A. Meynier, G. Gandemer and F. Metro

22. Influence of pH on physical properties of white and dark poultry meats

    G.S. Mittal and S. Barbut

23. The tenderizing effect of NaCl on cold shortened pork

    A.J. Møller

24. Plant gelling agents for the production of canned meat

    W.-D. Müller

25. the stabilization of dinitrosyl ferrohemochrome and its application in the production of nitrite-free pork cuts

    A.R. O’Boyle, N. Aladin-Kassan, L.J. Rubin and L.L. Diosady

26. Effects of blood plasma addition on some technological and sensory properties of Frankfurters

    M. Perunivic, D. Cavoski, J. Povol-Raljic, R. Radovanovic and P. Bojovic

27. Prroteases in meat processing – a preliminary study

    H.-J. Raeuber, I. Kiessling, C. Müller and A. Geissler

28. Effect of the rinds cooking method and a second chopping procedure on the stability of rind and fat emulsions

    C. Santos, L.C. Roseiro and R.S. Melo

29. The effect of marinading with organic acids on composition and sensory properties of beef

    I. Seuss

30. Soybean derivatives in the sausage self life

    N.N. Terra, S. Garcia, C.R. Valente, E. Ilha and C. Borba

31. Study of sausage products heating rate during thermal treatment under pressure

    S.N. Tumenov, K.M. Begalin and Z.B. Kazier

32. A study on the possibilities to insert a preparation from desugarized beet slices in cooked perishable sausages. I. Effect of the preparation on the hydrophilic properties of the filling mass, product chemical composition and yield

    K. Vassilev, D. Bodichev, K. Vhulkova and N. Marinova

33. Use of whole sunflower kernels in cooked perishable

    K. Vassilev, N. Marinska, K. Vhulkova and S. Danchev

34. Effect of the proteolytic enzyme preparation on the morphological structure of the filling mass of cooked-smoked non-perishable sausage

    K. Vhulkova, M. Zhikov, P. Alaxiev and S. Danchev

35. The stability and distribution of emulsifiers in Frankfurter-type sausage batters

    H. Wagner

36. Applying the surimi process to red meats and poultry

    P.A. Whitehead, M.K. Knight and J.M. Wood

37. Studies on the techniques of the non-vacuumized ham processing

    J. Yong

38. Fractionation and identification of lipids of processed rabbit meat

    M.K.E. Youssef, S.H. Abou-El-Hawa, M.N. El-Rify and A.H. Khalifa

39. A comparison between pea starch and potato starch in a meat emulsion model

    P. Zeuthen and L. Baruch

6. MEAT PROCESSING: RAW AND FERMENTED PRODUCTS

1. Session 6 abstracts
2. Invited paper: Raw fermented and dried meat products

   K. Incze

3. Spanish-dry-cured ham: physicochemical and ultrastructural analysis during the postsalting stage

   V. Aranda-Catala, J.A. Perez-Alvarez and M.E. Sayas-Barbera

4. Amino acid analysis in fresh pork and dry-cured ham by HPLC of phenylisothiocyanate derivatives

   M.-C. Aristov and F. Toldra

5. Effect of meat quality on tyrosine precipitates in dry cured hams

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

6. Phosphate crystals in raw cured ham

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

7. Relationships between tissue composition and sensory qualities of dry cured ham

   S. Buscailhon, C. Touraille, A. Lacourt, J.P. Girard and G. Monin

8. Volatile compounds and some properties of Chinese-style sausage

   M. Chen, D. Liu and S. Guo

9. Effect of the addition of pancreatic lipase on the lipolysis during the ripening of dry fermented sausages

   M. Fernandez, O. Diaz, I. Cambero, L. Hoz and J.A. Ordoñez

10. Influence of the yeast Debaryomyces hansenii on dry sausage fermentation

    K.H. Gehlen, C. Meisel, A. Fischer and W.P. Hammes

11. Gaschromatographic headspace profiles of Cured in Bag -bacon and Tank cured bacon

    L.L. Hinrichsen and H.J. Andersen

12. Modified cured hemoglobin as colouring agent for gelated pig plasma in livex form

    A. Jarmoluk, Z. Duda and A. Awdziejczyk

13. Investigation the process of drying and ageing of raw-dried meat products from chopped meat, in a pulsating hydrodynamic regime of the drying agent

    G. Kartelov and K. Vassilev

14. Investigations on the formation of histamine in raw sausages

    P. Kranner, F. Bauer and E. Hellwig

15. Distribution of salt in Spanish ham during the post-salting period

    F. Leon Crespo, J.C. Penedo Padron, C. Bandeira Velloso, H. Galan Soldevilla, A. Barranco Sanchez, N.C. Ciudad Gonzales and A. Peralta Fernandez

16. Staphylococcus carnosus bacteriophages isolated from salami factories in Germany and Italy

    B. Marchesini, A. Bruttin, R. Moreton and T. Sozzi

17. Study of an intermediate moisture meat product – Salpicão – processing and characteristics

    c. Martins and L. Patarata

18. Effect of sugars on texture of dried meat

    M. Matsuura, H. Negishi and S. Yoshikawa

19. Research on chemical components of goaty odour

    X.Meng, Malinzhen, F. Jiang and N. Liu

20. Research on producing goaty odour removed sausage using pickle from pickled cabbage

    X.Meng, Malinzhen, F. Jiang, N. Liu and l. Hao

21. Fermentation of dry sausage – The importance of proteolytic and lipolytic activities of lactic acid bacteria

    H. Næs, J. Chrzanowska, J. Nissen-Meyer, B.O. Pedersen and H. Blom

22. Salt diffusion in dry-cured ham

    F. Palmia and E. Bolla

23. Gelated and cryogenically dehydrated and structured blood plasma used in fermented sausage

    J. Pyrcz, A. Jarmoluk and Z. Duda

24. Early estimation of seasoning loss in Parma ham production

    V. Russo, L. Nanni Costa, D.P. Lo Fiego and A. Grossi

25. The influence of different centralised pre-packaging systems on the shelf of fresh pork

    E.M. Scholtz, J. Krüger, G.L. Nortjé and R.T. Naudé

26. Ripening of dry fermented sausage without controlling temperature and related humidity

    H.A. Shehata

27. Production of fermented sausage through addition of isolated soy protein

    H.K. Shin, S.W. Seo, S.T. Ji and Y.K. Jin

28. Utilization of mechanically separated chicken meat in Salami type product

    R.Z.M. Silva, N.J. Beraquet, M.T.E.L. Galvao, E.A. Yamada and N.F.A. Silveira

29. Study of technology for the manufacture of Chinese fermented sausage

    A.J. Tian, M.G. Chun and Z. Li

30. Enzyme activities in the processing of dry-cured ham

    F. Toldra, M.-J. Motilva, E. Rico and J. Flores

31. Influence of environmental RH on some physical and chemical properties of Turkish Sucuk

    S.O. Tömek and A. Bulgay

32. Effect of sulphametazine on the ripening of Italian “salame casareccio”

    M. Trevisani, A.R. Loschi, B.T. Cenci Goga and M. Severini

33. Horseflesh and its subproducts in meat foods production

    E. Tuleuov, V. Vorobjev, N. Apsalyamov, K. Amirkhanov and L. Martemjanova

34. Bacterial starter in horseflesh sausages production

    E. Tuleuov, V. Vorobjev, B. Rskeldiev, K. Amirkhanov and Z. Khairlybaeva

35. Horseflesh fresh sausages food and biological value

    S. Ualiev, M. Fasliev, A. Fichtner and E. Tuleuov

36. Theoretical basis of optimal regime regulation for sausage drying

    A. Valykova and V.I. Stephanchick

37. Microorganism topography in raw-dried sausages

    P. Velinov, P. Aleksiev and M. Zhikov

38. Effect of lactose and of drying temperature on the quality of Italian salami

    R. Virgili, G. Parolari, M. Bergianti and F. Papa

39. The relationship between a failed fermentation process and the properties of a starter culture

    C. Wallentin and E. Borch

40. Processing and improving traditional goat and sheep meat products under modern technological conditions

    W. Wei

41. Functional properties of soya isolate, potato starch and wheat flour in British sausages

    P.A. Whitehead, M.K. Knight and I.M. Wood

42. Technology and microbiology of Chinese silk bound rabbit

    Y.L. Wu, Z.L. Zhang and Y. Li

43. The research on improving the quality of Jinhua pork ham

    Y.-H. Yang and J.-X. Hu

44. Preservation of the Nan-An pressed salt duck with the technique of oxygen scavenger and seal

    Y. Zhou, D. Xiao and Q. Ding

7. PRODUCT MANAGMENT AND PROCESS CONTROL

1. Session 7 abstracts
2. Invited paper: Production managment and process control

   K.B. Madsen, C. Hagdrup, U. Thrane, K.B. Rasmussen and W.K. Jensen

3. A new approach to food safety – HACCP

   A.B. Childers and S.L. Rohrer

4. Triglyceride changes during two elaboration process of Spanish cured ham

   I. Diaz and J.A. Garcia-Regueiro

5. The model of measuring water activity in food products

   Ye. V. Fatjanov, J.A. Rogov and A.K. Aleinikov

6. Amino acids evolution during two elaboration processes of Spanish dry cured ham

   M. Hortos and J.A. Garcia-Regueiro

7. Mechanics of muscle tissue behavior during massaging and tumbling

   V.I. Ivashov, V.A. Andrejenkov, S.I. Khvylya and V.L. Komarov

8. The use of complex quality criterion for optimization of meat products formulations

   V.I. Ivashov, G.P. Goroshko, V.A. Andrejenkov and A.A. Semyonova

9. Principles and methods of designing a composition of meat products balanced

   N.N. Lipatov

10. Specialized gero-dietetic product meat-based VITASTIMULIN for nutrition of elderly and aged people

    N.N. Lipatov, S.B. Zharikova and G.R. Pokrovskaya

11. Research on application of texture soybean protein in meat stuffed product

    L. Min and C. Ni

12. Optimum stress relaxation test conditions for beef products

    G.S. Mittal, M. Zhang and S. Barbut

13. Integral quality assurance in slaughtering and cutting

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

14. Finnish female veterinary meat inspectors – managing in the working environment

    M. Rahkio, H. Korkeala, A. Uutela and J. Ridell

15. Deep frying fats on the base of lards

    E. Rekasi, V. Mihalyi, E. Nagy and L. Körmendy

16. Process evaluation by expert ranking described for production of cooked sausages type frankfurter

    W. Schnaeckel

17. Pressure in meat products during heating

    S.N. Tumenov, K.M. Begalin and Z.B. Kazier

18. Vibrational self-cleaning filter for cleaning of inedible fat

    E.D. Zaitsev

8. Analytical methods

1. Session 8 abstracts
2. Invited paper: Analytical methods

   W. Pfannhauser

3. sensory analysis of meat from old culling ewes fed on different levels of fish meal

   H.J. Andersen, G. Bertelsen, A.J. Møller, J. Saaby and I. Skovgaard

4. Rapid determination of collagen in meat products

   F. Bauer

5. Studies of lipids in “foie gras”

   C. Beauvallet, M. Bonnet and J.P. Renou

6. Volatile components of dry cured ham: identification and sensory characterization by sniffing

   J.L. Berdagué, N. Bonnaud, S. Rousset and C. Touraille

7. Quantitative and qualitative analysis of free fatty acids in meat products using ion exchange resin

   G. Gandemer, B. Morvan-Mahi, A. Meynier and M. Lepercq

8. Relationship between the content of skatole and indole in backfat and lean pork obtained by a new HPLC method

   M. Gibis, M. Dehnhard and A. Fischer

9. Occurence of nitroso- and nitrophenols in cured and smoked meat products

   G. Hofmann

10. Species identification of heated meat and meat products by isoelectric focusing in polyacrylamide gels followed by silver staining

    K. Hofmann and E. Blüchel

11. Liquid chromatographic determination of ochratoxin A

    H. Holmsberg and G.K. Kristiansen

12. Errors in pH-measurement of meat and meat products by dilution effects

    A. Landvogt

13. Influence of storage, curing and heating on the electrophoretic behaviour of sarcoplasmic proteins

    M. Mann and F. Bauer

14. Meat species identification: rapid electrophoretic methods and staining techniques

    M. Mann, F. Bauer and W. Rossmanith

15. Rapid method for determining fat content in meat by nuclear magnetic resonance

    E. Nagy, J. Czeglédi-Janko, I. Élias and L. Körmendy

16. Fingerprinting meat quality through spectroscopy – on-line

    A.J. Rasmussen, J.R. Andersen and C. Borggaard

17. Investigation of bovine blood plasma utilizing advanced identification and separation techniques

    J.J. Roberts, P. Randal and C. Barnard

18. Quantification of hemoproteins in seal meat and other muscle foods

    F. Shahidi, J. Synowiecki and D.H. Heeley

19. Thermogravimetric analysis (TGA) of different hog and cattle tissue lipids

    D. Skala, L. Bastic and M. Bastic

20. The use of calcium-selective electrode to determine calcium in mechanically deboned meat

    T. Skrabka-Blotnicka and E. Przysiezna

21. A rapid method for measuring pigment concentration in porcine and other low pigmented muscles

    G.R. Trout

22. Monitoring on conditioning of beef by biosensor

    Y. Yano, F. Murayama, T. Nakamura, K. Youdou, J. Miyai and Y. Asano

23. Study of rennet vibroextraction process

    E.D. Zaitsev

9. NUTRITION, RESIDUES AND HEALTH

1. Session 9 abstracts and late arrivals
2. Invited paper: Nutrition, residues and health

   J. Fink-Gremmels

3. Evaluation of skinned and unskinned chicken meat from the view points of fatty materials

   F.M.M. Abu-Salem, M. Soheir, El-Saidy and Z.A. El-Shamyi

4. Effect of adding inorganic selenium and vitamin E on the growth and status of lambs in regions containing toxic concentrations of copper in fodder

   L. Angelow and I. Yanchev

5. Inhibition of warmed over flavor in pre-cooked meat

   H. Bjørn, H. Stapelfeldt, G. Bertelsen and L.H. Skibsted

6. Some characteristics of Chinese-style meat snack foods

   M.-T- Chen, D.C. Liu, W.-L. Wonga dn T.-Y. Wong

7. Possibilities to use some indicative fooder plants and animal organs as a criterion for valuation on the grade of pollution with copper and zinc in industrial regions

   C. Dragnev, I. Yanchev and L. Angelow

8. Transfer of radiocesium from plants to venison

   M. Haffelder and H. Hecht

9. Monascus-extract a possible alternative to nitrite in meats

   L. Leistner, J. Fink-Gremmels and J. Dresel

10. Skatole levels in pigs selected on high and low protein diets

    K. Lundström, B. Malmfors, S. Stern, L. Rydhmer, A.B. Mortensen and H.P. Mortensen

11. Research on goose meat ant its product development

    L. Min and G. Xie

12. Effect of dietary fat quality and alpha-tocopheryl acetate supplementation on the susceptibility of porcine tissue to lipid peroxidation

    T.K. Murphy, P.B. Lynch, D.J. Buckley, F.J. Monahan and P.A. Morrissey

13. Probable mechanism(s) involved in meat mutagen formation and inhibition

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

14. Gamma-radiation of lambs and its effect on the hydrophilic properties of meat

    E. Pyotrovska, K. Vhulkova, S. Danchev and T. Zlatev

15. Results of a monitoring study: contamination of pork from the Western states of the Federal Republic of Germany with harmful substances from the environment

    R. Scheuer and H. Hecht

16. influence of vegetable oils and alpha-tocopheryl acetate supplementation in lipid peroxidation in chick muscle

    P.J.A. Sheehy, P.A. Morrissey and D.J. Buckley

17. Separation of porcine blood. Use of the red cell fraction in meat products and preparation of blood platelets

    E. Slinde and G. Brønstad

18. Studies of technologies for production of meat items with radioprotective properties

    E. Tsvetkova, V. Vladov and S. Chamova

19. Gamma-radiation of pigs and its effect on the structural and mechanical properties of pork

    K. Vhulkova, E. Pyotrovska, T. Zlatev and S. Danchev

20. Hazard analysis and critical control point programmes in relation to slaughter hygiene

    B.M. Mackey and T.A. Roberts

1 Carcass growth and characteristics

1. Effects of levels of barley in diets on meat quality of Awassi lambs

   E.J.A. Wahab, A.N. Al-Ani, S.A. Hassan and R.A. Al Jassim

2. Carcass composition of Mediterranean (Mediterráneo) Bubalus bubalis and Zebu (Nelore) Bos indicus breeds

   H.K. Arima, J.C.A. Mattos, C. Barbosa and E.T.F. Silveira

3. Effectiveness of commercial grading of live cattle as regards yield and carcass quality

   E. Bencomo, L. Chang, A.M. Gonzalez and E. Gonzalez

4. Characteristics of carcass and meat and their interdependence in three of our main breeds

   S. Cepin, M. Cepon and D. Skorjanc

5. Preliminary results of the composition of carcasses included in the Cuban pig carcass grid

   D. Cruz-Bustillo, A.M. Gonzalez, N. Prieto and M. Muñiz

6. Breed and sex bias in pig carcasses lean and fat content

   D. Cruz-Bustillo and M. Muñiz

7. Note on breed and sex bias on pig carcass grading in Cuba

   D. Cruz-Bustillo and M. Muñiz

8. Prediction of carcass lean percentage from fat and muscle measurements in different breeds, halothane sensitivities and conformation classes

   M. Gispert, M.A. Oliver, M.A. Tibau and A. Diestre

9. Relationship between carcass physical composition and carcass parts in fat tail lambs

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

10. Growth performance and body composition of Awassi lambs treated with progesterone

    S.A. Hassan, A.H. Hamra and E.J. Eatikad

11. Compositional variation of three lamb cuts

    D. Hopkins

12. Predicting the weight of cuts from mutton carcasses

    D. Hopkins, A. Roberts and K. Saunders

13. Differences between the progeny groups in the structure of swine body

    I. Juric, M. Djikic and S. Jovanovac

14. Meatiness of swine carcasses and qualitative properties of meat

    G. Kralik, A. Petricevik and I. Juric

15. An approach to carcass traits and liver and muscle composition in pigs fed sugarcane final molasses plus CrIII

    LY, Julio, Reyes José L. and Cruz-Bustillo, Diana

16. Comparison of carcass composition of ”Bob” and specified fed veal

    Malkus, L.A.; Specht, S.M.; Kinsman, D.M. and Bendel, R.B.

17. Sweet potatoes (Ipomoea batatas) in heavy pig fattening

    Manfredini, Manfredo; Badiani, Anna; Chizzolini, Roberto and Nanni , Nadia

18. Quantitative and morphologic studies of adipose tissue of early weaned lambs fed on sheep milk replacers

    Marinova, Penka; Voinova, Rosa; Profinov, Yanko and Chakarov, Peter

19. Effect of breed type on carcass quality of cull cows

    Muller, Lauro; West, Roger and Palmer, Arno Zane

20. Accuracy improvement of pig carcass composition estimation using a mathematical model

    Muñiz, Marisol and Cruz-Bustillo, Diana

21. Connection between the percentage of bones, muscle and fat tissue of swine carcasses

    Petricevic, Antum, Juric, Ivan and Kralik, Gordana

22. Connection of linear and weight measurements of lamb carcasses with grade of conformation

    Radovanovic, Radomir; Petrovic, Dragoslav; Cavoski, Dusan and Bojovic, Predtrag

23. Quality characteristics of meat from Awassi lambs as affected by slaughter weight and feeding level

    Rashid, Nafwal H. and Faidi, Arfan A.

24. Studying the influence of yeast preparation from Saccharomyces cerevisiae on pigs ageing and meat quality

    Rizvanov, Stefan, Katzarov, Damjan, Ivanov, Ljudmil and Ivanova, Penka

25. Lambs fattening under various protein and energy levels of the diet

    Shindarska, Zaprianka; Banskalieva, Veneta; Dimov, Vladimir and Dardjonov, Trifon

26. Perspectives and results of commercial crossing of dairy herds with beef sires on large scale operations

    Szucs, Endre; Csiba, Andras; ACS, Istvan and Ugry, Kornel

27. Development of method and automated system for registration and quality assement of beef carcasses

    Tatulov, Yu. V.; Lisytsyn, A.B.; Zakharov, A.N.; Mittelstein, T.M.; Sorokina; I.F. and Goroshko, G.P.

28. Animals’ growth stimulators on the basis of Bacillus mucilaginosus producing organism

    Vingradov, E.Ya.; Nyanikov, G.G.; Khuzin, KH. KH.; Belousov, A.A. and Rasulov, M.M.

29. Carcass characteristics and growth of farm animals

    T. Thornton

30. Carcass grading of cull cows and its relation with the nutritional and sensory quality of meat

    L.B. Lima, E. Bencomo, C. Casals, M. Nunez de Villavicencio and J. Gonzales

2 Biology and biochemistry of postmortem muscle

1. Biology and biochemistry of postmortem muscle. Status and challenges

   Cassens, R.G.; Lanari, M.C.; Mitsumoto, M and Mozdziak P

2. Acceleration of proteolysis in beef by addition of calcium ions

   Alarcon Rojo, Alma and Dransfield, Eric

3. Effect of a Clostridium histolyticum collagenase on the denaturation characteristics of beef intramuscular collagen

   Beltran, José Antonio, Bonnet, Madeleine, Ouali, Ahmed and Valin, Christian

4. The effect of temperature on the rigour mortis development of excised lamb muscles

   Beltran, José Antonio, Jaime, Isabel; ; Ceña, Pilar and Roncales, Pedro

5. Chemical and lipidic composition of the Spanish wild rabbit (Oryctolagus cuniculus)

   M.I. Cambero, L. De La Hoz, B. Sanz and J.A. Ordoñez

6. Studies on physical and chemical properties of chicken Surimi

   MT. Chen, SW. Pan and DC. Liu

7. Changes of HADH enzyme activity, muscle protein and other characteristics of porcine muscle caused by different freezing rates

   MT. Chen, PP. Tsai and WD. Yang

8. Free amino acids and dipeptides in porcine muscles

   M. Cornet and J. Bousset

9. The effect of storing raw meat under CO₂ on the visible texture of cooked muscle

   C.O. Gill and M. Penny

10. Tissue quality characteristics of pig meat obtained by intensive technologies of growing and feeding

    V.I. Ivashov, Yu.V. Tatulov,I.P. Nemtchinova, T.M. Ilyina and R.A. Khromova

11. Some functional properties of succinylated bovine haemoglobin

    K. Izumi, Y. Uetuki, H. Nakajima and Y. Okamoto

12. Determination of the molecular weight of partially purified thermostable muscle antigen using gel filtration technique

    E.K. Kang’ethe

13. Effect of electrostimulation on microstructure of meat

    S.I. Khvylya, A.A. Belousov, L.V. Khoulikovskaya and O.I. Rumynskaya

14. Consequences of androgen administration on indol and skatole concentration on backfat in male pigs

    C. Lopez Bote, G. Sancho, T. Reuvers, J.A. Garcia Regueiro, T. Antequera and J. Ventanas

15. Fatty acid composition of the lard, muscle and liver fat from Iberian pigs

    M.O. Lopez, L. De La Hoz, M.I. Cambero, E. Gallardo, J. Martin-Alavarez and J.A. Ordonez

16. Metabolic type of muscles and meat quality in stress-sensitive and stress-resistant pigs

    P. Marinova and P. Kamenov

17. 31P NMR study of post mortem changes in pig muscle

    A. Miri, A. Talmant, J.P. Renou and G. Monin

18. Influence of dietary fat and α-tocopherol supplementation on the fatty acid composition of pork and its susceptibility to lipid oxidation

    F.J. Monahan, D.J. Buckley, P.A. Morrissey, P.B. Lynch and J.I. Gray

19. Evolution of veal colour over time and parameters involved in the prediction of reflectance values for the purpose of grading carcasses

    S.A. Pommier, B. Lachance and C. Vinet

20. Effect of added fatty acids on heat-induced gelation of myosin

    K. Samejima, M. Ishioroshi and W.C.D. livera

21. Myoglobin content and a-hydroxyacyl-CoA-dehydrogenase activity of muscles as a tool to differentiate between fresh and thawed beef, skeletal muscles and offals of slaughter beef and veal

    F. Schwägele and K.O. Honikel

22. Anaerobic glycolysis rate and PSE condition in porcine longissimus dorsi muscle

    M. Severini, A. Vizzani and G. Cenci

23. Seal meat: A potential source of muscle food or waste

    F. Shahidi and J. Synowieki

24. Heat effects of the oxidation and the pyrolysis of total lipids extracted from various hog and cattle tissues

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

25. The effects of crosslinking introduced by a microbial transglutaminase on the heat induced gelation of Myosin B and on that of muscle proteins

    H. Yamada, M. Numata, T. Nakamura and M. Motoki

26. The influence of pH, Ca2+, concentration and temperature omn the proteolytic activity on myofibrils of CABP (Ca2+-activated neutral proteinase) isolated from lamb skeletal muscle

    P. Cena , I. Jaime, J.A. Bletran and Pedro Roncales

27. Characteristics of the meat of geese force-fed for foie-gras production

    O. Venegas, M. Martin, R.de Hombre and H. Bravo

3 Slaughter technology: Fresh meat and offal

1. Developments in fresh meat technology

   A.A. Taylor

2. Use of slaughtering by-products blends in sausage manufacture

   R. Diaz, C. Rodriguez, R. De Hombre, C. Casals, J. Alvarez and J. Duquesne

3. Use of modified starch for colourless globin from blood cells

   R. Diaz, Z. Villavicencio and S. Fernandez

4. Effect of low-voltage electrical stimulation on the tenderness of slowly refrigerated beef

   M. Garcia, C. Casals, G. Andujar and R. Castrillon

5. Consumer preferences for several lamb cuts

   D. Hopkins and K. Saunders

6. Sterilization of meal from meatworks waste in a cascading rotary dryer

   T.A.G. Langrish, R.B. Keey, C.O. Gill and J.E. Swan

7. Accelerated processing of pork loins

   A.J. Moller and E. Kirkegaard

8. Spleen protein concentrate utilization in frankfurters

   A. Perez, M.I. Lantero, F. Lago, M. Sevarez, R. De Hombre and E. Llama

9. pH changes of offal during storage

   E.K. Prost, E. Pelczynska and K. Libelt

10. Liver digest for microbiological uses

    C. Rodringuez, F. Barroetabeña, R. Zhurbenko and A. Varela

11. Utilization of beef heart for the obtainment of peptone for bacteriology

    C. Rodringuez, R. Zhurbenko, F. Barroetabeña and A. Varela

12. Physical-chemical quality traits of turkey breast muscles as affected by early post-mortem chilling rate

    F.J.M. Smulders, R.L.J.M. Van Laack, T.P. Blom and S.J.W. Hillebrand

13. Cold storage influence on the muscle proteins of vacuum packed chicken ham

    T. Tsvetkov, S. Bakalivanov and T. Bakalivanova

14. Effect of prolonged freeze storage at -20 °C on moisture lipid relationship in seven Egyptian beef, buffalo and mutton by-products

    M. Kamal, M.K.E. Youssef, M.K. Farag, A.A. Foad and S.I. Elsyad

15. Utilization of whole bovine blood as substrate for the obtainment of bacterial peptone

    R. Zhurbenko, F. Barroetabeña, C. Rodriguez and A. Varela

16. Industrial hot boning of beef carcasses in Cuba

    M. Carcia, E. Cencomo, C. Valladares and Hugo Santiesteban

17. Kinetics of beef carcass againg

    G.S. Mittal, K. Boakye and W.R. Usborne

4 Microbiology and hygiene

1. Hygienically appropriate time/temperature parameters for raw meat processing

   C.O. Gill and D.M. Phillips

2. Effect of inoculating lactic acid bacteria in decreasing populations of spoilage microorganisms in pork

   A.M. Chavez, A. Prado and I. Guerrero

3. Microbial development in curing of normal and DFD pork loins

   T.H. Groegaert and J. Van Hoof

4. Growth of Salmonella typhimurium and E. coli on high pH beef packaged under vacuum or carbon dioxide

   C.O. Gill and K.M. Delicacy

5. Quality, bacteriology and shelf life of thawed pork

   G.G. Greer and A.C. Murray

6. Hot boning and acid spray: a technology for developing countries?

   AM. Mathieu and M. Kapal

7. Studies on meat inoculated with two lactic acid strains as a means of decontamination

   E. Ponce and I. Guerrero

8. A study into the influence of salt level and sausage center temperature on quality and keepability of cooked sausage

   R.M. Salavatulina,, L.I. Lebedeva, N.A. Zhizhokina and T.V. Grishina

9. The occurrence of Listeria in slaughter houses and sausage producing plants

   M. Scheider

10. Shelf life of meat and meat products after a non-refrigerated transport

    C. Valladares, M. Garcia and C. Juan

11. The survival of Campylobacter jejuni on hot versus cold boned pork

    R.L.J.M. van Laack, F.J.M. Smulders, K.E. Dijkman and J.L. Johnson

12. Conditions affecting the growth of Staphylococcus aureus and enterotoxin production and detection in turkey meat

    I.M. Vicente Da Cruz, I. Fernandes and P.A. Brito

13. Microbiological stability in the manufacture of China bacon (La Rou)

    G.H. Wang, J. Dressel and L. Leistner

14. Heat Resistance of thermoduric enterococci isolated from frankfurter in Jamaiva

    C.L. Andre Gordon and M.H. Ahmad

5 Production management and process control

1. Research towards the use of robotics in meat processes

   P.N. Brett and K. Khodabandehloo

2. Management of plant for animal raw material processing at stochastic character of materials flows

   Yu.A. Ivashkin, A.V. Borodin and S.A. Shutov

3. Qualimetric model for meat raw materials quality evaluation

   V.I. Ivashov, V.A. Andrejenkov, L.V. Aljekina, Yu.A. Ivashkin, A.V. Borodin and S.A. Shutov

4. Problems of the productivity of labour in the meat industry

   I. Karaivanova, A. Hadzistojcheva, L. Stefanov and L. Panova

5. Goose liver classification by multivariate analysis

   M. Nuñez and M. Margarita

6. Value of Cuban hog carcasses

   N.E. Prieto and D. Cruz-Bustillo

7. Accelerated processing: Economical considerations

   R.L.J.M. van Laack, F.J.M. Smulders and J.G. Van Logestijn

8. Trading livestock according to estimated lean meat yield

   I. Whan and T. Thornton

9. Strategic variables, processes and technology in the meat production system – current trends and research requirements

   G. lorenz

6 Heat treated meat products

1. The many effects of heating on meat

   E. Puolanne

2. An inhibition of TBA formation in cooked and uncooked lamb and chicken patties using α-tocopherol

   F.M. Abu Salem and M.M. Saad

3. Three Portuguese country style sausages

   A. Barreto, M. Ferreira and J. Ouakinin

4. Production of cooked meat products – Possibilities for improvement

   M. Chakarov, A. Daskalova and V. Vladov

5. Use of big size containers for cured canned meat

   R.M. De La Mella, R. Santos, P. Cerezal, V. Acosta, R. De Hombre and E. Barrero

6. Factors affecting the colour stability of cured cooked meat products

   J. Farkas, G. Urbanyi, V. Mihalyi, E. Rekasi and K. Incze

7. Studies on the microflora of sterilised canned dishes

   G. Glavev and D. Dinchev

8. Effect of the amount of residual nitrite and vacuum level on color stability in pre-packaged cooked ham: chemical aspects

   R. Goutefonga, J. Tran and Y. Sanlaville

9. Influence of liquid plasma, pre-gelated plasma (raw livex) and white livex processed from stabilised pig blood plasma on quality of model comminuted scalded sausages

   A. Jarmoluk, Z. Duda and K. Grudka

10. Effect of stress susceptibility of hogs and processing treatments on the quality of pork products

    C.L. Knipe, M. Voyakin, J.G. Sebranek and R.A. Rust

11. Morphological aspects of lysosome study at electro-mechanical treatment of beef muscle

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

12. Evaluation of goose meat products

    M. Martin, H. Sarduy, H. De Hombre and H. Bravo

13. Effect of the processing technology on the quality parameters of cooked ham

    WD. Müller

14. Effect of extra pressure during thermal treatment on physico-chemical and histological parameters of ham quality

    E.F. Oreshkin, S.I. Khvylya and S.V. Rudenko

15. Heating rate of muscle homogenates containing higher amount of water

    P.M. Radetic, M.D. Suvakov and Miomir Cvetkovic

16. Rheologic characteristics of the combination native starch-commercial carrageenan in water and saline solutions

    M. Ramos, M.A. Guerra, R. De Hombre, L. Chang and A. Leyva

17. Effects of using mechanically separated chicken meat (MSCM) on physical and sensory characteristics of batter and breaded patties

    E.T.F. Silveira, N.J. Beraquet, H.K. Arima, R. Deliza, S.D. Da Silva and I. Shirose

18. ‘Technological” shelf life of heated treated, frozen and stored meat

    S. Tojagic and J. Popov-Raljic

19. The use of physical effect methods for salt curing of horse flesh

    E.T. Tuleuov, K.Zh. Amirkhanov, V.I. Vorobjev and M.A. Mirzabajev

20. Meat products deformation during heating

    S.N. Tumenov, A.V. Gorbantov, A.V. Kosoi and E.T. Spirin

21. Effect of a bacterial enzyme preparation on the technological properties of low-functional muscles

    K. Vulkova and K. Boshkova

22. Morphological changes in structureless sausages prepared from enzymatically modified beef hearts

    K. Vulkova, A. Kostov, M. Zhikov and S. Danchev

23. Study on the functional properties of sunflower protein concentrate with a view to its application in cooked sausages. I. Water holding capacity and solubility study

    K. Wassilev, N. Kamberov and N. Marinska

24. Study on the functional properties of sunflower protein concentrate with a view of its application in cooked sausages. II. Emulsifying ability and emulsion stability

    K. Wassilev, N. Marinska and N. Kamberov

25. Application of a sunflower protein concentrate in cooked non-durable sausages. I. Concentrate effect on the functional properties of the stuffing mass and finished product yield

    K. Wassilev, K. Vulkova, B. Kinan, B. Jordanov and S. Danchev

26. Application of a sunflower protein concentrate for the production of cooked non-durable sausages. II. Effect of the concentrate on the structural and mechanical properties and the chemical composition of the end product

    K. Wassilev, K. Vulkova, P. Alexiev, B. Jordanov and S. Danchev

27. Study on the processing technique of Pipa cured chicken

    M. Xianmin, M. Lizhen, J. Fuhu, Z. Lin and L. Naiyu

28. Effect of substituting fat with pea fiber on the functional properties of emulsion type sausage models

    P. Zeuthen and L.H.S. Baruch

29. The effect of protein ingrediment application on cured product quality

    M.A. Guerra, M. Ramos, G. Andujar, A. Leyva and R. Castillo

30. Determination of an optimal low level electrical stimulation treatment required to maximize selected quality and yiekld factors in a boneless prerigor cure sectioned and formed ham roast

    A.J. Bedinghaus, H.W. Ockerman, N.A. Parett, R.F. Plimpton and M-T. Chen

31. Determination of an optimal tumbling treatment required to maximize selected quality and yiekld factors in a boneless prerigor cure sectioned and formed ham roast

    A.J. Bedinghaus, H.W. Ockerman, N.A. Parett, R.F. Plimpton and M-T. Chen

32. Protein-lipid interactions and the function of the interfacial protein film in raw meat batters

    A. Gordon, S. Barbut and S. Smith

33. Processing of high pH meat from young bulls

    T.L. Hald

34. Phosphates and antioxidants as cryoprotectants in meat batters

    G.S. Mittal and S Barbut

35. Effects of tumbling speed and cumulative revolutions on restructured ham

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

36. Use of collagen-rich offal in meat products

    D. Ferez, O. Venegas, H. Herrera, R.de Hombre and C. Fernandez

7 Meat, meat products and nutrition

1. Heme iron fortified foods production

   R. Diaz, S. Fernandez, P. Reyes, M. Pardo, M. Sevares, J. Ochoa and I. Pratts

2. Dietary meat products with optimised compositions

   S. Dragoev, M. Popivanova, S. Danchev, K. Wassilev and B. Jordanov

3. Use iron fortified foods in human nutrition

   S. Fernandez, E. Martin, J. Carnot, R. Diaz, L. Jimenez and M. Valdivia

4. Nutritional evaluation of bovine spleen and liver concentrates

   M.I. Lantero, A. Perez, I. Martin, D. Valdes and M. Abreu

5. Influence of processing and one year storage on biological value of canned luncheon meat pork

   A. Mikulic, J. Pavlicek, V. Pazout, P. Polak, M. Vavrova, S. Zima and I. Ingr

6. Evaluation of biological effectiveness of sausages with modelled amino acid and fatty acid compositions

   I. Popov, S. Dragoev, H. Hristov, Nikola Boyadjiev, M. Popivanova and B. Jordanov

7. Changes of selected quality parameters of cured, smoked, raw pork-loin during storage at near cryoscopic temperature

   T. Szmanko, Z. Duda and J. Kuba

8. Method for yield and application of combined protein preparation in meat products manufacture

   Z. Tsaneva and N. Tjutjundziev

9. Influence of sublimation drying of amino acid composition of ready-to-eat products

   E. Tsvetkova, B. Jordanov and F. Ribarova

10. The utilisation of horseflesh in the manufacture of uncooked sausages

    E.T. Tuleuov, V.I. Vorobjev, A.S. Bolshakov, S.N. Ualijev and N.A. Apsalyamov

11. Application of combined protein preparations in dietary meat products

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

8 Fermented and intermediate moisture products

1. Fermented and intermediate moisture products

   L. Leistner

2. Optimization of the process of drying sausage products with the help of water activity index

   U.Ch. Chomanov and M.A. Mirzabajev

3. Changes in the extractability of protein and lipids from dry-cured ham during ripening

   J.J. Cordoba, T. Antequera, C. Garcia, C. Lopez-Bote, J. Ventanas and M.A. Asensio

4. Comparative studies on starter bacterial preparations from freeze-dried one-species and mixed cultures of Micrococcus and Lactobacillus

   T. Dimitrova, R. Kozhuharova and I. Iankov

5. Application of bacterial concentrates in the manufacture of smoked beef products

   G.A. Eresko, I.I. Timoshhuk and T.M. Shaposhnikova

6. Biotechnological method for production of sausages without casings by using a mixed broth culture

   R. Kiseva and J. Pampulova

7. Proteolytic and lipolytic breakdown during the ripening of Iberian hams

   C. Lopez Bote, T. Antequera, J.J. Cordoba, C. Garcia, A. Asensio and J. Ventanas

8. Thermodynamic and water exchange characteristics determining the optimal regimes of sausage drying and storage of meat products in casings (packs)

   A.V. Lykova, V.I. Stepanchuk and V.V. Vagin

9. Chemical characteristics of ”Alheira” – a Traditional Portuguese sausage

   C. Martins and L.M. Fernandes

10. Antioxidative activities of spices in intermediate moisture meats

    R. Mendiolera, D. Ledward and R.A. Lawrie

11. Study of a traditional dry beef product: ”Uzicka Prsuta”- Processing, quantitative and qualitative characteristics

    R. Radovanovic, D. Cavoski, D. Velickovic amd G. Carapic

12. Ultrastructure analysis in Spanish dry-cured ham: Dry-cured effect upon principal muscles in ham during post salting stage

    E. Sayas-Barbera, J.A. Perez-Alvarez, N. Lopez-Anton

13. The effect of chopping conditions on dry sausage metabolism

    A. Verplaetse, S. Van Hoye and D. Demeyer

14. A study on the process of drying or ageing of raw-dried sausages from chopped meat using a starter culture

    K. Wassilev, G. Kertelov and K. Boshkova

15. Preparation of fermented sausages by Lactobacillus

    M. Xian-Min, Z. Shu-Quan, L. Nai-yu and M. Li-Zhen

16. Effect of nitrate and ascorbate on color and color stability of dry, fermented sausage using “black slopping”

    G. Ally, D. cours, D. Demeyer, A. Verplaetse and F. Vandendriesse

17. Starter culture characterization using a model system

    A.E. Olsen

9. Analytical methods

1. Definition and measurement of meat quality

   K. Hofmann

2. Cadmium contents in Cuban meat products

   G. Beltran Llerandi, R. Menendez,V. Cordova, C. Garcia, M.O. Garcia-Roche, L. Perez and O. Torres

3. Automated spectrophotometric determination of nitrate and nitrite by hydrazine reduction in aqueous solutions and extracts of meat and meat products

   J. Czegledy-Janko, E. Nagy and V. Mihalyi

4. Monitoring and meat quality

   E. Dransfield

5. Low volatile nitrosamine in some Cuban canned meat products

   M.O. Garcia Roche, J. Culik, Z. Rossnerova, L. Vessely and V. Kellner

6. Instrumental method of sausage meat and finished sausages consistency control

   T.V. Kosaya, A.N. Abramov, G.T. Tumenova and V.V. Vagin

7. Use of an indirect ELISA to asses meat proteins denaturation by heat

   M.L. Marin, C. Casas and J.A. Ordonez

8. An autoanalyzer system with double channel for the determination of muscle protein and connective tissue protein

   E. Nagy, J. Czegledy-Janko, V. Mihalyi and L Kormendy

9. ELISA-A sensitive and economical test for detection and quantification of non meat proteins in heated meat products

   C. Ring

10. Application of the laws of thermodynamics for fast evaluation of water activity in biological systems

    I.A. Rogov, U.Tch. Tchomanov and A.U. Kamerbayev

11. The 2-thiobarbituric acid (TBA) acid methodology for the evaluation of warmed over flavour and oxidative rancidity in meat products

    F. Shahidi

12. Development and investigation of the new express method for the analysis of meat and milk components concentration

    V.I. Svinzov and B.N. Ivanov

13. Confocal scanning laser microscopy of meat products

    P.D. Velinov, R.G. Cassens, M.L. Greaser and J.D. Fritz

14. Fluorescence microscopy of meat products

    P.D. Velinov, R.G. Cassens, M.L. Greaser and J.D. Fritz

Workshop 2 Irradiation of meat and meat products

1. Effect of gamma radiation on microbial load of beef burger during cold storage

   M.M. Abd El-Baki, F.M.M. El-Zayet, M.Z. El-Fouly and B. Youssef

2. Effect of Gamma radiation on the fatty acid composition of lamb and pork produced from radiated animals

   E. Pyotrovska, K. Vulkova, T. Zlatev and S. Danchev

3. Effect of Gamma radiation on the structural and mechanical properties of meat from radiated lambs

   K. Vulkova, E. Pyotrovska, S. Danchev and T. Zlatev

Additional information
1. Table of contents

Invited papers

1. Opening of congress

   L. Tørnæs

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

   A. Toft Fensvig

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

   E. Schulz

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

   S.E. Sørensen

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

   M. Van Schorthorst

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

   K.V. Clausen

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

   R.L. Ellis

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

   C. Hagdrup

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

   T. Bishop

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

    N.V. Ashley

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

    K.O. Honikel

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

    C.R. Smith

13. Seminar 1.1: Systematic classification of carcasses

    J. Breitsameter, G. Stocker et al.

14. Seminar 1.1: The classification center for pig carcasses

    H.B. Verwohlt

15. Seminar 1.1: Beef classification center

    F. Petersen

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

    D.E. Games

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

    T. Grøndalen

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

    E.A. Goodall

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

    V. Clausen

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

    F.O. Sørensen

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

    S. Reenberg

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

    K. Khodabandehloo

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

    H. Th. Massink

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

    B.C. Breidenstein

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

    B. Kunz

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

    T. Grandin

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

    P.A. Barton-Gade

28. Tulip-Velje Nord plant

    L. Chr. Nielsen

Session 1 Online methods for meat and carcass quality assessment

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

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

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

   A. Fortin

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

   R. Kivikari and E. Puolanne

4. Online system for measuring the intrinsic colour of pork

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

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

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

6. The assessment of veal colour for classification purposes

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

7. Online monitoring of lean content of cartoned beef

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

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

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

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

   B.L. Dumont

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

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

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

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

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

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

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

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

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

    B.L. Dumont

15. Dressing percentages and carcass characteristics in horses

    M. Manfrendini and C. Gavani

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

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

Session 2: Microbiology, hygiene, keepability and food safety

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

   B. Eriksen

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

   J. Labadie

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

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

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

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

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

   C.O. Gill and M.P. Reichel

6. Identification of some lactic acid bacteria from meat

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

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

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

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

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

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

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

10. Lipolytic activity of meat starter cultures

    H. Nielsen and M.K.B. Kemner

11. Lipolytic activity of microorganisms isolated from dry cured ham

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

12. Starter culture characterisation using impedimetric procedures

    A. Olsen and P. Zeuthen

13. Studies of lactic acid fermentation in two meat species

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

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

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

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

    F.A. Stolle

16. Bacterial contamination during the pig slaughtering process

    E. Nerbrink and E. Borch

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

    P. Gustavson and E. Borch

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

    R. Sørensen and J. Kirk Andersen

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

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

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

    A.E. Olsen

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

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

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

    F. Andersen

23. Storage stability of dried salted mutton

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

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

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

25. Fate of frozen meat when freezer becomes inoperative

    H.W. Ockerman and A.J. Bedinghaus

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

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

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

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

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

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

29. Effect of fat content on mutagenicity of fried beef

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

30. Ochratoxin A: Toxicological assessments of residues in meats

    J. Fink-Gremmels and L. Leistner

31. Strategies for improving fresh meat colour

    C. Faustman and R.G. Cassens

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

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

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

    M. Gunvig and L. Bøgh Sørensen

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

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

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

    E. Borch and E. Nerbrink

36. Microflora of chinese style sausages and their biochemical characteristics

    SL. Guo and MT. Chen

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

    MT. Chen and Hy. Tseng

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

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

39. The microbial status of some Egyptian meat products

    T. El-Khateib

40. Preservation of the Nan-an pressed salted duck

    Z. Yongchen and X. Daliao

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

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

Session 3 Analytical methods

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

   H. Berg

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

   F. Bauer and A. Kelner

3. Species identification in heat processed meat products

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

4. Biochemical methods for detecting meat quality

   Sy. Zeng

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

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

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

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

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

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

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

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

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

   F. Shahidi

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

    N.J. Engeseth and J.I. Gray

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

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

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

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

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

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

14. H and CNMR studies of fat in meat products

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

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

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

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

    K. Arihara, M. Itoh and Y. Kondo

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

    G. Johansson

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

    IL.E. Andersen and J.R. Andersen

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

    P. Sterrenburg

20. Consumer evaluation of fresh pork quality

    J.R. Romans

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

    S.A. Yevelev

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

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

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

    K.H. Eggen and R. Waddington

24. Ultrastructural research of starch granules and starch sausage

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

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

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

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

    L.H. Jun and L.X. Dong

27. Nitrosamines in some Egyptian cured meat products

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

28. Extraction of radiocesium from reindeer meat

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

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

    K. Yamamoto, K. Samejima and T. Yasui

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

    S. Vanderhaeghe and C. Deroane

Session 4 Information technology in slaughtering and meat processing

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

   T.T. Christiansen

2. Towards a database system for slaughterhouse management

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

3. Automatic control of a meat loading and mixture line

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

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

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

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

   M. Sørgård Jørgensen

Session 5 New production technologies and product development

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

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

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

   Th. Croegaert and J. Van Hoof

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

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

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

   J. Garcia-Regueiro and I. Diaz

5. Salt uptake by hams during dry curing

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

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

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

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

   M. Gil and J. Arnau

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

   K. Wassilev, R. Dimitrov and A. Axarov

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

   K. Wassilev and P. Georgieva

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

    E. Tornberg, A. Olsson and K. Persson

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

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

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

    G.S. Mittal and S. Barbut

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

    G.S. Mittal and L.R. Correia

14. Presalting of meat raw materials

    A.M. Hermanson

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

    L. Min and C. Ni

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

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

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

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

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

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

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

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

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

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

21. Proteolysis during dry sausage ripening

    A. Verplaetse and D. Demeyer

22. New type of starter culture for fermented sausages

    M. Sutic and R. Milanovanovic

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

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

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

    G. Andujar and C. Valladares

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

    A. Ohlen and G. Bertelsen

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

    S.O. Tömek and D. Gönencayoglu

27. Compresion characteristics of minced meat durin sausages forming

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

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

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

29. Medicobiological evaluation of dietary meat products

    M. Popivanova, S. Danchev and K. Wassilev

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

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

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

    D. Kolozyn-Krajewska and K. Biedrzycki

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

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

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

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

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

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

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

    Z. Duda, A. Jamoluk and J. Uhornicki

36. Current status of nitrite-free meat curing systems

    F. Shahidi

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

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

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

    K. Hofmann and K. Marggrander

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

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

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

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

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

    V.I. Khlebnikov and I.A. Zhebeleva

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

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

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

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

44. Abbatoir products as semi moist pet food

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

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

    B. Skenderovic, I. Tonkovic and G. Vujkovic

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

    B. Skenderovic, V. Tonkovic and I. Sekulic

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

    P. Jakob

48. Enzymatic bone cleaning and scrap meat recovery

    N.H. Sørensen and P.B. Rasmussen

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

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

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

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

Session 6 Muscle biology and meat biochemistry

1. Environmental enrichment reduces excitabilty in confinement reared pigs

   T. Grandin

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

   K. Troeger

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

   A. Fortin

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

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

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

   B. Dzierzynska-Cybulko and E. Pospiech

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

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

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

   P. Barton-Gade and L.O. Blaabjerg

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

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

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

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

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

    V. Nosal and O. Palanska

11. Occurence, prevention and objective identification of beef DFD

    I. Ingr, P. Ales and A. Mikulic

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

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

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

    J.D. Wood and A.J. Kempster

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    N.G. Marriot and G.C. Arganosa

25. Inhibition of postmortem tenderization by beef

    M. Koohmarie

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

    E.J. Abdul Wahab

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

    P. Barton-Gade and C. Bejerholm

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

    A.C. Sjöblom and K. Lundström

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

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

30. Effect of ageing on quality of meat proteins

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

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

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

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

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

33. Postmortem glycogenolysis and pigmeat quality

    M. Severini, G. Cenci and A. Vizzani

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

    A. Alarcon-Rojo and E. Dransfield

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

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

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

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

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

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

38. Electrical stimuation and rapid chilling of pig carcasses

    A.A. Taylor and M.Z. Tantikov

39. Enzymatic study of meat quality

    S-Y. Zeng et al.

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

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

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

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

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

    B. Buts, E. Claeys and D. Demeyer

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

    S-Y. Zeng and Y-L. Lio

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

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

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

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

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

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

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

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

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

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

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

    H.H. Mohammed

50. Fatty acid composition of various fat depots of lambs

    V. Banskalieva, Z. Shindarska and V. Dimov

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

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

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

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

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

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

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

    DC. Liu and MT. Chen

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

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

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

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

Additional information
1. Theme address: Meat and mankind

   M.V. Tracey

Growth and carcass characteristics

1. Manipulation of growth in domestic animals

   R.F. Thornton and R.K. Tume

2. Muscle growth in meat animals

   W.R. Dayton and M.R. Hathaway

3. Adipose tissue growth in livestock species

   S.B. Smith

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

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

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

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

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

   A.W. Waggoner and M.E. Dikeman

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

   B. Ball and E.R. Johnson

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

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

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

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

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

    S. Cepin

11. The prediction of beef carcass lean content

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

12. Determination of saleable beef yield in carcass competitions

    E.R. Johnson and B. Ball

13. Fiber type distribution in porcine muscles

    M. Ruusunen and E. Puolanne

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

    R.D. Johnson and M.E. Dikeman

15. Undernutrition and body composition of rats

    D.M. Murray and C.G. Stubbs

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

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

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

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

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

    A. Petricevic, G. Kralik and D. Petrovic

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

    E.R. Johnson and B. Ball

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

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

21. Industrial yields of pig breeds commercially important in Cuba

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

22. Composition of trimmed retail lamb cuts

    D.L. Hopkins

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

    S. Qishun

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

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

25. Slaughter value of pigs of different production types

    G. Kralik, A. Petricevik and F. Levakovik

Stunning of livestock

1. Carbon dioxide anaesthetization of pigs

   K. Barfod and K.B. Madsen

2. Pre-slaughter CO₂-anaesthesia for swine

   A. Forslid

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

   T. Grandin

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

   C. Ring

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

   E. Lambooy and W. Sybesma

6. Effect of temperature fluctuations on petechial haemorrhages in pigs

   T. Grandin

7. Cardiac arrest stunning in poultry

   I. Schutt-Abraham and H.J. Wormuth

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

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

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

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

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

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

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

    F.D. Shaw and P.N. Jones

12. The quality control of humane slaughter

    D.K. Blackmore

Preslaughter and Slaughter

1. Transport of sheep and cattle

   W.R. Shorthouse and J.R. Wythes

2. Behaviour in the preslaughter and slaughter environments

   R. Kilgour

3. Stunning and slaughter

   N.G. Gregory

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

   G.A. Eldridge

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

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

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

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

Meat science and muscle biology

1. Connective tissue and meat quality

   A.J. Bailey

2. Myofibrils and meat quality

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

3. Meat tenderness

   P.V. Harris

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

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

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

   O.A. Young

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

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

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

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

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

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

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

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

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

    E. Tornberg and K. Persson

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

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

12. Methods for determining animal age

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

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

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

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

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

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

    B.L. McItyre

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

    R.W. Purchas

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

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

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

    O.A.Young and P.M. Kenrick

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

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

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

    V.H. Powell and I. Griffiths

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

    I.J. Eustace and B.A. Bill

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

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

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

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

24. Shrinkage and muscle quality in spray chilled beef carcasses

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

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

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

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

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

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

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

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

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

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

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

30. Membranal lipid peroxidation in relation to meat stability

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

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

    M. Mikamiand H. Miura

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

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

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

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

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

    V.P. Panov

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

    Chr. Augustini and V. Temisan

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

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

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

    S.A. Yevelev and N.A. Golovkin

38. Electrostimulation of meat of different patterns of autolysis

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

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

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

40. Structural changes in beef muscle proteins during heating

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

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

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

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

    A. Karlson and K. Lundstrom

Meat products and by-products

1. Meat products: Fresh and restructured

   G.R. Schmidt

2. Semi-moist foods

   R.G. Hamilton

3. Lipid oxidation and the flavour of meat products

   L.J. Rubin and F. Shahidi

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

   E. Puolanne, E. Saarela and M. Ruusunen

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

   M.K. Knight

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

   N.G. Marriot and E.L. Elkhalifa

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

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

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

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

9. Interactions between K-carrageenan and myoglobin

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

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

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

11. Meat batter rigidity changes during cooking

    L.R. Correia and G.S. Mittal

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

    D.L. Seman

13. Use of starch based binders in cooked meat emulsions

    G. Bonnefin and P.A. Baumgartner

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

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

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

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

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

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

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

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

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

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

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

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

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

    F. Shahidi and R.B. Pegg

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

    J. Auvinen and E. Puolanne

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

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

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

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

24. Meat starter cultures in Salami manufacture

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

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

    D. Cahalan and C. Genigeorgis

26. MAM: Traditional Thai fermented beef

    B. Pithakpol

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

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

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

    C. Dower and P.A. Baumgartner

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

    M. Severini, G. Cenci and A. Vizzani

30. Chemical and histological examination of some Egyptian meat products

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

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

    A.S. Babji

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

    E. Bianchi, A. Cantoni and E. Ratti

33. MIRINZ low temperature rendering process

    J.E. Swan

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

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

35. Heating rate of cured canned hams during pasteurisation

    M.D. Suvakov

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

    S. Rencelj, B. Zlender and F. Bucar

37. Interaction between myofibrillar and soy protein in raw state

    H. Negishi and S. Yoshikawa

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

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

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

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

40. Functional properties of offal

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

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

    N.N. Lipatov

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

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

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

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

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

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

45. Screening of bacterial starter cultures for fermented meat products

    P. Zeuthen and S. Mansdal

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

    A. Stiebing and W. R�del

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

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

48. Chilled storage of soy flour extended minced beef

    G. Andujar and M. Santana

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

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

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

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

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

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

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

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

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

    L. Zivkovic and V. Djordjevic

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

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

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

    C. Sukirthalingam

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

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

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

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

Microbiology

1. Shelf stable oriental meat products

   L. Leistner

2. Long-term storage of chilled fresh meats

   A.F. Egan and B.J. Shay

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

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

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

   C.O. Gill and N. Penny

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

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

6. A process for central packaging of fresh meat

   G.J. Cocoma and C.S. Cheng

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

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

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

   G.M. Keeley

9. Meat freshness assessment using a biosensor array

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

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

    E. Pet�j� and E. Puolanne

11. Shelf life of sliced cured meat products

    L. Bogh-Sorensen and S. Qvist

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

    I.B. Arka

13. Growth of Listeria monocytogenes on vacuum packaged beef

    F.H. Grau and P.B. Vanderline

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

    C. Breer and G. Breer

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

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

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

    P.D. Lowry and I. Tiong

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

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

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

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

19. The production of food product shelf life

    H. Korkeala and T. Alanko

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

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

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

    Z. Yongchang and D. Qingbo

22. The use of modified atmosphere for meat packaging

    M.J. Ansoborio

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

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

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

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

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

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

26. Lipolytic activity of Brochotrix thermosphacta and Lactobacillus curvatus

    M. Papon and R. Talon

Pigmeat quality

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

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

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

   C.P. McPhee

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

   P.A. Barton Gade

4. Influence of the Duroc breed on pigmeat quality

   J.D. Wood and M. Bichard

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

   R.D. Warner and Eldridge

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

   F. Schw�gele and K.O. Honikel

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

   G. Eikelenboom and L. Nanni Costa

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

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

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

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

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

    G. Larsson and E. Tornberg

11. Technological aspects in porcine meat quality

    E. Puolanne

12. Fatty acid composition of different pork tissues lipids

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

13. Genetic parameters of fatty acids of pork fat

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

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

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

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

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

16. Qualitative properties and carcass composition of pigs fed ractopamine

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

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

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

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

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

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

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

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

    M. Vada-Kovacs and E. Czibula

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

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

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

    A.J. Moller and T. Vestergaard

23. Effect of lead yield grading system on pork palatability

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

Engineering technology

1. New technology in slaughter and processing: Sheep

   G.R. Longdill

2. New technology in slaughter and processing: Pigs

   P. Hok

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

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

4. Method for automatic control of electrical stimulation of carcasses

   D. Tsankov, Iv. Maslinkov and G. Mihov

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

   K.R. Davey

6. Decontamination of beef carcasses with hot water

   M.G. Smith

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

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

8. Mass transfer un der retail display conditions

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

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

   D.A. Lovett

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

    Q.T. Pham and J. Willix

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

    K.R. Davey

Consumer aspects

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

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

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

   J.H. Bruce

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

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

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

   J. Hamilton

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

   A.J. Sinclair and L.G. Williamson

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

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

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

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

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

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

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

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

Residues in meat

1. A practical enzyme linked immunoassay for quantitation of skatole

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

2. Detection of antimicrobial residues in slaughtered animals in Australia

   I.B. Stephens and D.J. Winwood

3. Testing of parasites and chemical residues in a slaughterhouse

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

Industry day

1. Some economic issues related to meat processing in Australia

   T.C. Sheales and J.L. Geldard

2. Integrated marketing systems

   J. Hall

3. Comtemporary issues in meat inspection and quarantine

   G. Murray

4. Cattle production and meat yield interactions

   R. Johnson

5. Livestock handling pre-slaughter

   T. Grandin

6. Humane slaughter

   N.Gregory

7. Reform of the Australian beef cattle market

   I.F. Whan

8. Automated stunning, slaughter and dressing of sheep

   G.R. Longdill

9. New technology in the slaughtering and processing of pigs

   P. H�k

10. Trends in meat retailing

    M. Caredes

11. Automated meat cutting

    P. Clarke

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

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

13. Packaging meat under carbon dioxide

    C.O. Gill

14. Shelf-stable edible meat

    L. Leistner

15. Restructured and reformed meat

    G.R. Schmidt

Additional information

1. Muscle biology and biochemistry

1. Abstracts
2. Review: Muscle biology and biochemistry

   P,V. Tarrant

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

   A.T. Miller and E. Karmas

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

   J. Bousset and B.L. Dumont

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

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

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

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

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

   H.M. Eichinger and M. Seewald

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

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

9. Modes of action of repartitioning agents in sheep

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

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

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

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

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

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

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

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

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

2. Microbiology and hygiene

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

   T.A. Roberts

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

   H. -J.S. Nielsen

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

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

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

   D.M. Koloźyn-Krajewska

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

   D. Harran and J. Scholefield

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

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

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

   B. Wojtoń, C. Żórawski and K. Kwiatek

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

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

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

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

11. Isolation of Yersinia enterocolitica from pork meat

    L. De Zutter and J. Van Hoof

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

    A.P. Moran

13. Bacteriological quality assurance of porcine toungues

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

14. The bacterial flora and keepability of Finnish Frankfurters

    E. Petäjä

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

    R.S. Melo and J.D. Vigario

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

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

3 Slaughter

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

   J.G. van Logtestijn

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

   T. Grandin

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

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

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

   A. Forslid

6. The problem of dark cutting in veal

   G. Malmfors and B. Brendov

7. Determination of maturity in culled cows

   S. Klastrup and S.E. Sørensen

8. Decolouration of blood by haem oxidation

   J. Wismer-Pedersen

9. Texturisation of protein recovered from blood plasma

   A.A. Dias Correia

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

    D. Tsankov, I. Maslinkov and G. Mihov

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

    A. Kostov, K. Vhulkova and S. Danchev

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

    R. Wyss

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

    A. Kostov, M. Howary and S. Danchev

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

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

15. The occurrence and rapid identification of DFD bulls

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

16. Developments in cattle carcass grading

    K. Ender and F. Grosse

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

    W.R. Shorthouse

18. Short term hide preservation using air chilling

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

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

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

4 Fresh meat Technology

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

   A.A. Taylor

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

   E. Abustam, P. Bordes and J. Culioli

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

   N.G. Marriot and P.P. Graham

5. Recent advances in fresh meat technology

   E.J.C. Paardekooper

6. Modifying the textural characteristics of formed beef products

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

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

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

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

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

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

   H. Fonseca

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

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

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

    L. Müller

12. Pulsed cutting of brittle biomaterials

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

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

    M. Severini, A. Vizzani and G. Cenci

5 Nutrition

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

   G. Johansson and A. Laser Reuterswärd

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

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

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

   E.K. Kim and G. Gandemer

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

   E. Hauser

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

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

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

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

8. Cholesterol content in different pork tissues

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

9. Effect of the thermal processing on fish sausage proteins

   D. Kjosev and V. Donchev

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

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

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

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

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

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

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

    N.N. Lipatov and I.A. Rogov

14. Food value of young buffalos chilled meat

    V.P. Panov

6 Technology of heat processed products

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

   P. Zeuthen and S.R. Olsen

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

   G. Denk and K.O. Honikel

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

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

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

   E. Tornberg and K. Persson

6. Identification of the interfacial proteins in meat emulsions

   C.J. Brock and M.B. Enser

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

   B. Egelandsdal and J. Mitchell

8. Microstructure of porcine muscle after screw press mechanical treatment

   P. Velinov, M. Zhikov and E. Markov

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

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

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

    M. Sadowska

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

    M.G. Harrington and N. Patestos

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

    E.D. Paneras and J.G. Bloukas

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

    Z. Duda, A. Jarmoluk and J. Miszograj

14. Upgrading an underutilized protein source through further processing

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

15. Meat raw materials in comminuted meat systems

    A.-M. Hermansson

16. Studies on sausages supplemented with soy-sunflower proteins

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

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

    H.-J. Raeuber and T. Rossner

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

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

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

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

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

    N.A. Golovkin and S.A. Yevelev

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

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

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

    G. Monin, A. Talmant and C. Valin

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

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

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

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

25. Heat dependable myofibril shrinkage and associated water losses

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

7 Fermented meat products

1. Abstracts
2. Review: Perspectives of fermented meats

   L. Leistner

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

   O. Sørheim and S.A. Berg

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

   B. Dineva, E. Markov and R. Brankova

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

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

6. Investigation on oxidative changes in long ripened dry sausage

   A. Nagy, V. Mihályi and K. Incze

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

   R. Avnat and R. Spangental

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

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

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

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

10. Ageing indexes in ”Iberico” ham

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

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

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

12. The action mechanism of soy protein in dry sausage

    N.Terra and C.R. Valente

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

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

8 Analytical methods

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

   K. Hofmann

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

   F. Bauer and K. Hofmann

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

   M. O’Keeffe

5. The separation of myofibrillar proteins using isoelectric focusing

   K.M. McLellan and F. Norton

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

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

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

   E.K. Kang’ethe and K.J. Lindqvist

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

   L. Bastić, D. Skala and M. Bastić

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

   M. Sewald and H.M. Eichinger

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

    E.V. Olsen

11. Analysis of sodium and potassium in meat products

    D. Kühne

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

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

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

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

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

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

15. The distribution of failure data for meat products

    G. Andújar and H. Herrera

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

    L. Bohlin, K. Autio and E. Puolanne

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

    C. Gariépy, J. Amiot and S. Nadai

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

    A. Fortin and D.P. Raymond

9 Production management and process control

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

   G. Lorenz

3. Control of quality and production efficiency of meat products

   Z. Erdös, Zs. Tobiás and A. Csiba

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

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

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

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

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

   I.F. Whan and D.M. Ferguson

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

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

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

   R. Todorov, E. Markov and E. Tyutyundzhiev

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

   E.F. Oreshkin and G.S. Tchubarova

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

    Yu.A. Ivashkin and S.A. Shutov

Additional information

1.Growth promoters in farm animals

1. Review Endocrine control of growth and muscle development

   G. Maghuin-Rogister and P. Danhaive

2. Palatability characteristics of cull cow implanted with tenbolone acetate

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

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

   T. Makaveev

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

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

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

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

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

   P. Walstra, B. Engel and G. Mateman

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

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

8. Cull cow management and its effects on carcass characteristics

   L. Müller and C. Grassi

9. Endurance exercise is associated with meat tenderness in sheep

   J.L. Aalhus and M.A. Price

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

    H.F. Debrander and R. Verbeke

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

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

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

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

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

    J. Vanhemelrijck

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

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

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

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

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

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

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

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

2. Slaughter technology and early post slaughter handling

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

   F.J.M. Smulders

2. Slaughter technology to improve the quality of pork

   K. Troeger and W. Woltersdorf

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

   E. Lambooy

4. Saving in labour due to early processing of beef

   J. Dupit

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

   E. Tornberg and G. Larsson

6. Warm boning of pigs in relation to meat tenderness

   S. Støier

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

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

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

   V. Duschanek, R. Lásztity and T. Jakab

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

   B. Houlier

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

    P. Walstra, B. Engel and G. Mateman

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

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

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

    C.C. Daly and P.D. Warriss

13. Good pig handling improves pork quality

    T. Grandin

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

    K. Lundström and S. Henningson

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

    A. Diestre and J. Vila

16. Electrical stunning and beef cattle slaughter in New Zealand

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

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

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

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

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

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

    S. Cepin, J. Osterc and B. Zlender

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

    B. Buts, E. Claeys and D. Demeyer

21. The mechanized line for the production of livexes

    St.J. Zaleski and W. Nadlski

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

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

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

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

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

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

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

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

3. Post mortem muscle biology and biochemistry

1. Review Localization of titin using polyclonal and monoclonal antibodies

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

2. Causes of cook loss on heating of meat

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

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

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

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

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

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

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

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

   V.M. Bernal and D.W. Stanley

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

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

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

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

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

   B. Buts, E. Claeys and D. Demeyer

10. Beef curing under electrical and mechanical effects

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

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

    :.N. Shiskina and A.V. Kanevskaya

12. Study on the physiologica characterisitcs of lamb muscles

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

4. Hygiene and microbiology

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

   R.H. Dainty

2. Observations on the potential for sodium substitutes, i.e. other metal chlorides and potasium sorbate for controlling microbial growth

   H.-J.S. Nielsen and L. Leistner

3. Occurrence of ochratoxin A in pork and pork products

   R. Scheuer and L. Leistner

4. Influence of air ionisation on the microbial contamination of carcasses during refrigeration

   T. Croegaert, L. De Zutter and J. van hoof

5. Evaluation of meat products mesophillic microorganisms count – Reduction of time elapsed

   I.V. Cruz and R.S. Melo

6. Microbiological and physicochemical studies of the production of meat-vegetable tinned food for children

   J. Gogov, S. Tzenov and S. Brachkova

7. Microbial growth on fat and lean tissues of vacuum packaged chilled pork

   R. Talon and M.C. Montel

8. A strategy for improvement of the bacteriological quality of the frozen local bovine meat delivered to the Gecamines (Shaba/ Zaire)

   A.M. Mathieu, O. Mboyo and J. van Hoof

9. Bacteriological quality of industrially processed fresh chicken carcasses

   M.A. Oliver, N. Guinart and J.M. Monfort

10. Inoculation of steaks with lactobacillus species and effect on colour and microbial counts

    M. Renerre and MC. Montel

11. Preservation of the Portuguese ”chourico”. Chemical and microbiological evolution related to packaging and storage time and temperature

    R.S. Melo, M. Palminha, I.V. Cruz and R. Morgado

12. Antioxidant inhibition of mutagenicity in fried meat

    C. Chen, A.M. Pearson, J.I. Gray and M.R. Bennik

13. Determination of the bacteriological quality of meat by impedance measurements

    L. De Zutter and J. van Hoof

14. Enumeration of lactic acid bacteria in meat products

    S. Qvist and D. Liberski

15. Influence of type of muscles on bacterial growth on vacuum packaged beef

    J. Fournaud, R. Lauret and O. Marty

16. Advances in the control of Trichinella spiralis

    A.W. Kotula

17. Bacterial and chemical changes occurred in camel meat and meat substitutes during cold storage

    M.M. Abd El-Baki, S.K. El-Samaly and S.A. El-Nemr

5. Meat processing: Fermented products

1. Review Fermentation of meat: an integrated process

   D. Demeyer, A. Verplaetse and M. Glistelinck

2. Evaluation of unconventional carbohydrates and enzymes for fermented sausages in a model system

   P. Zeuthen and A. Bach

3. Selection of micrococci strains for their use as starter cultures for dry fermented sausages

   M.D. Selgas, J.A. Ordoñez and B. Sanz

4. Commercial manufacture of raw ripened fermented sausages formulated with mechanically separated chicken meat

   R.A. Holley, L.M. Poste, M. Wittmann and P. Kwan

5. Study of the microbial flora during the natural commercial fermentation of Italian-dry Salami and identification of species suitable as starters

   D.L. Cahalan and C. Genigeorgis

6. Effects of processing parameters on certain microbiological and biochemical characteristics of fermented Italian-dry salami manufactured under commercial conditions

   C. Genigeorgis, M.J. Fanellki and J. Metaxopoulos

7. Effect of glucono-delta-lactone on certain characteristics of Italian dry salami fermentation under commercial manufacturing conditions

   C.Genigeorgis, M.J. Fanelli and J. Metaxopoulos

8. The ”Salchichón de vich” (Vich sausage) I. Technology and evolution of microbial flora during its maturing and curing process

   J. Ferrer and P. Arboix

9. The ”Salchichón de vich” (Vich sausage) II. Evolution of chemical parameters during the curing process and valoration of organoleptic quality

   J. Ferrer and P. Arboix

10. Study of proteolysis during curing of dry sausages manufactured with good quality pork

    M. Garriga, M.D. Calsina and J.M. Monfort

11. Effect of grading of pork carcasses on the chemical composition of meat sorted for sausage manufacture

    N. Dilova, E. Markov, A. Grozdanov, D. Katsarov, R. Todorov and D. Petrova

12. Technological factors effect to quality indices of moulded sausages

    V.M. Guseinov, A.I. Madatov, S.A. Aliev, V.V. Vagin and Y.T. Spirin

13. The soy protein in dry sausage industry

    N. Terra and J.F. Martins

14. Protein biological value and raw-smoked sausage as related to starter culture

    M.M. Mihailova, I.G. Anisimova, G.I. Solodovnikova, O.V. Dyomina, L.V. Alyokhina, V.V. Avilov, I.V. Lagoda and C.V. Kosareva

15. Studies into the aerodynamics of heating chambers for raw-skoked sausages and the determination of hydraulic resitance of air-distribution systems

    S.I. Sukhanova, I.G. Babanov, A.M. Brazhnikov and A.I. Minaev

6. Meat processing: Cured meat products

1. Review General aspects of ham processing

   J. Lenges

2. Effects of freezing and thawing of pork on salt diffusion and wet and dry curing systems

   O. Sørheim and S.A. Gumpen

3. Accelerated dry curing of pork legs

   N.G. Marriot, P.P. Graham, C.K. Shaffer and S.K. Phelps

4. Influence of sodium chloride, sorbic acid and potassium sorbate on weight losses and gas production in emulsified meat products

   J.N. Sofos

5. Microbial evolution during the curing of Spanish serrano hams. The influence of some preservatives on the microbial flora

   M. Hugas and J.M. Monfort

6. Influence of boar taint on organoleptic characteristics of Spanish cured ham

   J. Arnau, I. Díaz, J.A. García-Reguerio, M. Hortós and G. Casademont

7. A study of the development of a white film on cut surfaces of Spanish cured hams

   J. Arnau, J.A. García-Reguerio, M. Hugas and J.M. Monfort

8. Correlation between drying rate and organoleptic properties of ”Jambon D’ardenne’

   M. Vanhemmens-Segers, J. Lenges and W. De Spielgeleire

9. Rate of formation of nitric oxide myoglobin: effects of chloride ion concentration

   J.G. Sebranek, P. Taekyu and J.B. Fox

10. Salt uptake and weight change after curing and normal PSE porcine L. dorsi muscle

    M. Severini, G. Cenci and A. Vizzani

11. Structure formation of cured products prepared from fresh warm beef in case of using multicomponent protien-containeing brines

    M.M. Tashupulatov, A.A. Belousov, E.P. Greshkin, V.I. Plotnikov and A.S. Bolshakov

12. Intensification and higher energy efficiency in smoking processes

    V.V. Lotov and S.I. Nozdrin

13. The effect of curing on cooked-and-smoked beef products

    I.I.Timoshchuk, T.M. Shaposhnikova, V.S. Denisenko, A.S. Bolshakov and G.K. Yeremina

7. Meat processing: Cooked products

1. Review Cooked products

   J.E. Reichert

2. Use of soy protein in the development of frankfurters with reduced levels of fat, calories and cholesterol

   C.D. Decker, C.C. Conley and S.H. Richert

3. Electrolytic reduction of haem proteins and an application of electrolytically reduced haemoglobin to sausage manufacture

   T. Ito, H. Kamisoyama and S. Yoshida

4. Polyphosphate and pH interactions in comminuted meat products

   J.N. Sofos and M.T. Madril

5. The use of blood plasma proteins as an additive in cooked meat products

   S.A. Georgakis, K. Vareltzis, F. Zetou and I. Tsiaras

6. The apparatus for sterilization of pasteurisation control in canned meat

   J. Wojciechowski and R. Zelazny

7. Practical factors influencing the shape of a cooked flaked and formed beef product

   P.D. Jolley and W.R.D. Rangeley

8. Determination of the extent of heat treatment in canned hams with the phosphatase test

   L. Körmendy, É. Rékasi and I. Fetter

9. Change of protein amino acid composition in the production of fish sausages

   D. Kjosev, V. Dontchev and P. Ribarova

10. Microstructural changes during mechanical and heat treatment of pork in the accelerated production of ham

    P. Velinov, M. Zhikov and E. Markov

11. Comparison of palatability characteristics of ribeye steaks, by grades, cooked by conventional oven broiling and microwave cookery

    H.S. Choun, D.M. Kinsman, K.N. Hall and T.A. Hoagland

12. Heating rate of muscle homogenates

    M. Suvakov, L. Paunović, P. Radetić and I. Tadić

13. Effect of heating on free fat in comminuted meat batters

    D. Demeyer and D. van Caelenberg

14. Studies on the optimum parameters of concentrating blood plasma by ultra filtration

    V. Grigorov, E. Markov and I. Rusev

15. A study into the process of finely dispersed meat-&-bone pastes preparation

    M.I. Belyayev, A.I. Tcherevko, Salavatulina, E.T. Spirin and G.A. Vinokurov

16. The role of protein-fat emuslions in ham strucutre formation

    V.I. Orlebnikov, N.S. Mytrophanov, N.N. Fedutenko, H.N. Mutalov and A.V. Fazylov

17. Intensification of meat raw material heat processing at dietetic products manufacture

    A.M. Brazhnikov, B.P. Filipenko, M.M. Kolpashnikov, R.S. Nikolayev and L.L. Nikiforov

18. A study into the composition and properties of meat–bone pastes and their possible use

    M.I. Belayeyev, A.I. Tcherevko, L.M. Belyayeva, A.I. UsinaG.M. Postnov, L.P. Dmitrievitch. R.M. Salavatulina, E.T. Spirin, A.A. Belousov and G.A. Vinokurov

19. Ways of saving energy in heat treatment of sausage products

    S.I. Nozdrin and G.S. Rudenko

8. Meat and meat products in nutrition

1. Review Meat and meat products in nutrition

   R.J.J. Hermus and H.F.F. Albers

2. Nutritional and biological quality of by-products

   E.K. Prost and E. Pelczyńska

3. Meat technology with optimized amino acid and fatty acid composition

   M. Popivanova, S. Danchev, B. Jordanov, S. Dragoev, F. Ribarova, I. Goranov and E. Tzvetkova

4. Effect of intramuscular fat level on eating quality of pig meat

   C. Bejerholm and P. Barton-Gade

5. Mineral composition of seven Egyptian beef and buffalo organ meats

   E. Youssef, M.K. Farag, A.A. Foad and S.T. Kheir

6. Effect of freezing and boiling on mineral content of six Egyptian buffalo organs

   E. Youssef, M.K. Farag, S. Tolba and M.A. Seleim

7. Transition of some heavy metal elements (Cd, Cu, Hg, Pb, Zn) from piglet feeding root soil into pork liver and kidney

   E. Hauser

8. The effect of ammonia preserved fodder on the quality of pork

   A. Swulinska-Katulska, B. Dzierzynska-Cybulko and W. Maruniewics

9. Macro nutrients, amino acid composition and price of commercial minced meat

   D. Demeyer and R. Dendooven

10. Productivity, carcass quality and meat quality of pigs fed slaughter house residuum

    T. Oshida and R. Sakata

11. Biological value of sausages fortified by dietary fibers

    E. Gelencsér, É. Horváth, j. Gyebróczky and É. Senkálszky-Ákos

12. Nutritional quality of snails (Helix Aspersa)

    E. Claeys and D. Demeyer

13. The use of minerals and bioactive substances in dietetic canned meats

    A.V. Ustinove, E.G. Bobrikova, N.L. Pablova, N.D. Tikhonovskaya, B.P. Sukhanov, K.S. Ladodo and A.A. Vlezko

14. Dietetic products with low allergic effects

    V.V. Kuznetsova, N.K. Balchynas, M.M. Korotajeva, and V.A. Gonotskaja

15. The influence of storage time of the frozen duck meat on its biological value

    V.P. Panov

16. Inhibition of volatile N-nitrosaminen formation in meat products

    L.F. Karmyshova, G.a. Safronova, M.M. Mikhailova, A.N. Petranova and G.F. Zhukova

17. The use of meal prepared of horn and hooves of slaughter animals as a growth syimulator

    A.I. Clitsar, L.I. Stekolnikov, G.I. Imalnikow, V.I. Roshtonupkin

9. Analytical methods and meat quality assessment

1. Review From meat characteristics to ”integrate quality”. Position and function of meat research workers

   R. Boccard

2. Meat species identification of raw muscles by isoelectric focusing of the myoglobins

   K. Hofmann

3. Detection of chicken meat in unheated meat mixtures by an indirect linked enzyme immunosorbet assay

   R. Martin, J. Azcona, P. Hernandez, J. Tormo, C. Casas and B. Sanz

4. Phenotypic and genetic parameters of intramuscular fat in pigs

   D. Schwörer, J.K. Blum and A. Rebsamen

5. Changes in water distribution of beef muscle during cooking- as measured by pulse- NMR

   E. Tornberg and G. Larsson

6. Thermal behaviour of hog intramuscular lipids by DSC-analysis

   D. Skala, L. Bastić, M.Bastić and J.A. Jovanović

7. A comparison of several methods of protein determination in pig blood plasma

   Z. Duda and M. Szot

8. Lipolysis and fractionation of triglyceride by argentation-TLC in lard beef tallow mixtures

   E. Youssef, M.B. Omar, A. Skulberg and M. Rashwan

9. Estimation of lard in beef tallow by gas liquid chromatography

   E. Youssef, M.B. Omar, A. Skulberg and M. Rashwan

10. Control of production costs and quality of meat products

    Z. Erdös, A. Csiba, L. Körmendy and K. Lehel

11. Effect of light and temperature on the colour stability of frozen, minced beef

    G. Bertelsen and L. Boegh-Soerensen

12. The identification of normal and watery pork by pulsed nuclear magnetic resonance measurements

    P. Borowiak, J. Adamski, K. Olszewski and J. Bućko

13. Simultaneous grading and meat quality measurement by the Hennesy grading system

    I. Hansson, K. Lundström and G. Bjärstorp

14. Light scattering of pork at 45 minutes compared with those at 24 hours post mortem

    P.G. van der Wal, G.S.M. Merkus and H. Nijeboer

15. Effect of some processing methods on sulphamethazine residues in meat products

    N. Haagsma and J.T. Van Elteren

16. Practical modifications of the ”ORBIT” screening system for fresh meat speciation

    S.J. Jones, R.L.S. Patterson and S.C. Kerstin

17. Determination of the origin of poultry breast meat

    T.G. Uijttenboogaart and F.A.T. Jansonius

18. Spectrophotometric determination hydroxyprolin (collagen) content in meat products. Comparative study according to sample preparation

    L. Deweghe, F. Heremans and J. Lenges

19. The dry matter content of beef muscles

    J. Bousset, B.L. Dumont and E. Hudzik

20. Theoretical appraches to the modelling of protein spatial structure formation in the neighboring and distant energy minimum at various stages of meat raw material processing

    R. Verbeke, D. van de Somple and H.F. de Brabander

21. Identification of animal species by Cluster Analysis

    N.N. Lipatov, I.A. Rogov and A.V. Stephanov

22. on the evaluation of meat and meat product consistency by means of instrumental methods

    V.I Ivashov, V.A. Andreyenkov and K.M. Kitov

23. Study of the possibility of the usage of natural colorants for obtaining traditional meat products

    M.A. Bokuchava, E.G. Rozantzev, M.O. Kondratyuck and E.I. Simbireva

24. Measurement and control of meat qualities (metronomical aspects)

    S.I. Sukhanova, A.F. Savchenko, V.I. Uskov and V.K. Bondarenko

Additional information

1 Transportation and pre-slaughter stress of farm animals and the quality of meat produced

1. Abstracts
2. Developments in the preslaughter treatment of slaughter animals

   P.A. Barton-Gade

3. Aptitude de divers types génétiques de porcs á la fabrication du jambon sec

   P. Sellier, G. Monin and A. Talmant

4. Influence of halothane positive pigs on technological yield of cooked ham

   M. Honkavaara

5. Halothane sensitivity and quality of the carcass and meat of the German landrace pigs (in Russian)

   TS. Yablansky, Y. Syarov, I. Venev, V. Drbokhlav and P. Mishev

6. Influence of the pre-slaughter conditions of feeding and rest of piglets on the live weight, slaughter and commercial cost of the carcass (in Russian)

   M. Machev and ST. Ivanov

7. Research on stress resistance of young pigs (in Russian)

   S. Stefanova, Y. Dimov, A. Stoykov

8. Meat quality of young male cattle according to the duration of the preslaughter rest (in Russian)

   D. Katsarov, N. Dimitrova, I. Kaloyanov, G. Monov, E. Markov, A. Grozdanov, N. Dilova, R. Petkov and S. Rizanov

9. Comparative studies on the meat qualities of pigs, slaughtered without or after preslaughter rest bin accordance with the season (in Russian)

   L. Ivanov, IV. Kaloyanov, G. Monov, M. Radeva, A. Grozdanov, D. Katsarov, N. Dilova and St. Rizanov

10. The effects of limited diet and fasting prior to slaughter on physical and chemical properties of meat from Awassi lambs

    N.H. Rashid and H.H. Salih

11. Rearing environment affects a pig’s reaction to handling

    T. Grandin and S.E. Curtis

2 Meat production: Mechanization and robotization; sanitation; and meat quality

1. Abstracts
2. Meat production, mechanization and robotization, sanitation and meat quality

   O.S. Braathen

3. Beef quality trait in different muscles of growing finishing bulls slaughtered at various ages

   E. Szücs, A. Csiba, A. Nagy, I. Ács and K. Ugry

4. Improvements in the technology and equilibrium for edible blood collection (in Russian)

   N.M. Krekhov, M.F. Khorjkova, E.S. Blyakher and S.I. Bulikov

5. Hygienic safety of poultry meat as affected by the technological processing (in Russian)

   V.P. Panov

6. Utilisation of inedible slaughter waste as a source of perfect feeding protein in pig and poultry rations (in Russian)

   A.I. Snitsar, L.I. Stekolnikov, A.A. Belousov, N.Yu. Sklyaro, V.I. Roshtchupkin, R.I. Iskenderov

7. A rational procedure of preslaughter animal immobilization with pulse direct current (in Russian)

   E.N. Mushinsky, A.F. Savtchenko, N.N. Mizeretsky and I. Glavinka

8. Ergebnisse und Erfahrungen beim mechanischen Nachentfetten von Schwarten

   A. Baier and E. Haack

9. The effect of feeding single cell protein on some physiological effects in broilers

   D.H. Al-Hasani, M.J. Al-Shadeedi, F.F. Ezzat, G.A. Al-Kaissy, S.A. Naji

10. Influence of antemortem diet on extra low voltage electrical stimulation in lambs

    F. Jimenez-Colmenero, A. Moral, J. Carballo, R. Enamorado and E. Garcia-Matamoros

11. Effect of extra low voltage electrical stimulation on beef sternocleidomastoid muscle (trial using two stimulators with different electrical parameters)

    E. Garcia-Matamoros, A. Moral, F. Jimenez-Colmenero, J.C. Nieto and J Carballo

12. Qualität von Lammfleisch verschiedener Population

    P. Freudenreich

13. The effects of captive bolt stunning on brain function in cattle and sheep

    C.C. Daily, N.G. Gregory, S.B. Wotton

14. Poultry slaughtering procedures

    N.G. Gregory and S.B. Wotton

15. Influence of electrical stimulation on structural mechanical properties of beef

    S. Danchev, D. Tsakov and A. Kostov

16. Intensification of pork production by using effective additives (in Russian)

    L. Tcheshmedjieva and A. Krastev

17. Automatisches System für Nasstoalet der Schlachtkörper von Rinder

    A. Mladenov, A. Popov and A. Iwanov

18. Studies on the technological properties of meat from fattened geese (in Russian)

    K. Kostadinov, ST. Danchev and K. Vasilev

3 Technologies of the refrigeration treatment and storage of meat; cooler design and mechanization; energy conservation

1. Abstracts
2. Computer based design of refrigerating systems for meat plants with flow meat processing (in Russian)

   V.P. Onisnchenko and I.G. Chumak

3. Investigation of the influence of hydroaerosol chilling on physico-chemical and microbiological characteristics of cooked sausages (in Russian)

   O.N. Kalinichenko, M.A. Dibirasulayev, G.A. Balandina, E.L. Noiseyeva and G.Z. Yakubov

4. Intensification of frigorific treatment with application of inter-chamber regeneration of moisture (in Russian)

   A.F. Kryukov, V.V. Burets, V.V. Polunchenko, A.E. Gorbach, E.YA. Fainzilberg band V.M. Kolesnikov

5. Influence of ageing, freezing rate and length of storage on the quality of beef

   L. Müller

6. On the indirect block freezing of warm meat (in Russian)

   V. Dimitrov, TS. Tsvetkov and A. Grozdanov

7. Influence of freezing and frozen storage on the structural and mechanical properties of chicken meat (in Russian)

   M.M. Lalov and M.A.M. Soleman

8. Influence of freezing and frozen storage on the hydrophillic properties of chicken meat (in Russian)

   M.A.M. Soleman and M.M. Lalov

9. Industrial tests of a conveyor freezer for meat and meat packings in a dynamic disperse medium (in Russian)

   ST. Dichev and BR. Bratanov

4 Muscle biology and physiology of post-mortem processes in the muscle; meat and muscle tissue biochemistry; meat morphology and histology; chemical composition of meat; analytical chemistry methods for the evaluation of meat and meat products

1. Abstracts
2. An assessment of the role of muscle biology research in the field of meat science

   R. G. Cassens

3. Quality of quick frozen chicken meat products (in Russian)

   N. Mitrofanov, V. Kraynyaya, N. Balchunas and I. Safronova

4. Food and biological value and medical-biological characteristics of the preserved baby food, made of mechanically boned chicken meat (in Russian)

   E. Stefanova, V. Khlebinikov and L. Khovaeva

5. A study on the food and biological value of low energy ready to cook meat products (in Russian)

   A.V.A.V. Ustinova, E.G. Bobrikova, A.A. Belousov, N.E. Belyakhina, V.I. Edelman, L.I. Soloyova, K.S. Ladodo and B.P. Sukhanov

6. The mechanism of ultrasonic vibration effect on renin extraction (in Russian)

   I.A. Rogov, R.A. Khromova, A.A. Belousov, G.E. Limonov, L.I. Izotova and B.A. Klimova

7. The morphological composition of buffalo carcasses as an indicator of optimum slaughter time (in Russian)

   N.N. Shukyurov and G.L. Solntseva

8. Methods of quantitative evaluation and modelling of raw meat and finished products amino acid balance (in Russian)

   N.N. Lipatov

9. A study on the lipid oxidation during frozen raw sausage storage (in Russian)

   G.L. Solntseva and N.V. Romanova

10. The chemical composition and vitamin content in the meat of arabian camels (in Russian)

    L.F. Karmyshova, V.P. Ilyukhina, G.A. Safronova, G.I. Edelman, M.I. Baburina and L.F. Kanykina

11. The morphological and chemical composition of mutton cuts (in Russian)

    N.N. Shishkina, L.F. Kanykina and T.I. Yurtchenko

12. A physicochemical and sanitary hygienic study on the edible protein prepared form non traditional animal materials (in Russian)

    V.I. Piulskaya, L.I. Stekolnikov, V.Z. Krakova and G.P. Ratchaitene

13. The determination of collagen hydrothermal resistance of beef gullet meat tissue

    I. Górska, T. Szmańko and G. Krasnowska

14. The proteins of squid meat

    I. KoŁodziejska

15. Effect of ionic strength on extractability and electrophoretic picture of proteins in a chicken broiler muscle tissue

    T. Smolińska and W. Kopec

16. Rapid glycolysis test for detection of DC beef in slaughter line

    M. Vada-Kovács

17. Detection of PSE hams by pH₁ and dielectric loss

    M. Vada-Kovács, J. Sebestyén and A. Csiba

18. Physical and chemical quality indexes of Cuban pork

    O. Venegas, G. Andújar and C. Carrillo

19. Schnellmethode für die Bestimung des Wasser-, Kochsalz- und Eiweissgehaltes von Blutplasma

    W. Höpener, H. Krüger and R. Sellner

20. The composition of hog intramuscular lipids

    L. Bastić, V. Djordjević, G. Remberg, M. Bastić, D. Skala, J. Jovanović

21. Studies of some chemical and physical properties of mutton and buffalo’s meat

    K.M. Ibrahim and A.A. El-Dashlouty

22. Estimation of Z-line destruction during muscle reservation

    A.T. Rantsios

23. Fettsäuren im Schweinefett. I. Charakterisierung des Fettsäuremusters bei den schweizerischen Schweinerassen

    A.L. Prabucki, D. Schwörer and J.K. Blum

24. Fettsäuren im Schweinefett. II. Beziehungen zwischen den Fettsäuren im Schweinefett sowie den Mast- und Schlachtleistungsmerkmalen

    D. Schwörer, J.K. Blum and A.L. Prabucki

25. Connective tissue content and arrangement of perimysium in bovine muscles with special emphasis on elastin

    G.K. Totland, D. Ulriksen and E. Slinde

26. Recent advances in the study of myosin and myofibril gel formation

    K. Fretheim, B. Egelandsdal, O. Harbitz and K. Samejima

27. Protein hydrophobocity of extracts of heat treated pork

    C.K. Wilkins

28. Untersuchung zur Analyse tierischer Lebensmittel mittels Irreflexionsanalyse

    M. Altmann, K. Mifek and R. Frühling

29. Relation entre les caractéres du périmysium et ĺa texture de la viande de bouef

    B.L. Dumont

30. Variation de la teneur en fer héminique de la viande de bouef

    J. Bousset and B.L. Dumont

31. Antioxidative properties of alpha-tocopherol in cooked pork

    E.D. Aberle, K. Whang, M.D. Judje and I.C. Peng

32. Evolutions morphologique, biochemique et contractile du muscle intercostales externi du porcs normaux et sensibles à l’halothane au cors de la croissance

    G. Kozak-Reiss, J.P. Gascard, G. Monin, A. Lacourt, P. Lacourt, A. Talmat and A. Mejenes-Qiujano

33. Amino acid composition of 7 Egyptian beef and buffalo by-products

    M. Kamal, E. Youssef, M.K. Farag, A.A. Foad, S.T. Morsi

34. Studies on the quality of meat from pigs, fattened with feed mixtures with an addition of pigskin protein bouillon (in Russian)

    G. Monov, I. Yonova, R. Petkov, A. Durov and P. Dilov

35. Utilisation of the impedance metric method for evaluating meat emulsions stability

    N. Raev and K. Vassilev

36. Influence of defrosting on protein profile of beef (in Russian)

    M. Milev

37. Relationship between the level of some biochemical and hematological parameters in the blood and meat production in cattle and sheep

    T. Makaveev

38. Relationship between polymorphic loci and activity of some enzymes and meat production in swine

    T. Makaveev

39. Study on both the colour and metabolite type of fibres in muscles of lambs at different age

    A. Pinkas and P. Marinova

40. Influence of breed and halothane sensitivity on some traits of pig muscles

    A. Pinkas, P. Marinova, A. Stoykov and G. Monin

41. Comparison de la composition des carcasses et de quelques qualités de viande de buffles et de bovins

    P. Marinova, M. Renerre, A. Pinkas, O. Polihronov and A. Lacourt

42. Studies on the chemical composition of deer meat (in Russian)

    R. Petkov

43. Growth, development and structural characteristics of farm animals’ skeletal muscles (in Russian)

    Y. Petrov

44. A modified spectrophotometric method for the determination of available methionine in meat and meat products (in Russian)

    I. Zakhariev and KH. Yuroukov

45. Investigations on the nutritive value of proteins depending on meat collagen content (in Russian)

    I. Zakhariev, I. Buklova and D. Baikova

46. Steroid receptors and meat quality in ovarioectomized gilts treated with estradiol-17β (in Russian)

    PH. Stanchev, AR. Krastev, N. Nestorov, B. Dineva and G. Dikova

47. Biochemical and histochemmical studies on the muscle tissue of different farm animals and poultry (in Russian)

    G.Uzunov and Y. Petrov

48. Quality of meat from pigs fattened with feed mixtures with an addition of bacterial protein (in Russian)

    G. Monov and A. Djourov

49. Influence of fasting and cholesterol loading on the transport of calcium ions through the sarcolemma membrane (in Russian)

    O. Petkova, G. Uzunov, N. Ivanov and P. Popova

50. Appréciation objective de la stabilité de la couleur de saucissons, produits avec du colorant sanguin pulvérisé

    E. Miteva, D. Gadjeva, N. Nestorov and A. Gakev

51. Structural mechanical and microstructural changes in dietetic poultry semi-products (in Russian)

    T. Bakalivanova, P. Velinov, M. Jikov and M. Lalov

52. Influence of cold storage on some biochemical indices of frozen dietetic poultry semi-products (in Russian)

    T. Bakalivanova, ST. Bakalivanov and S. Mitkov

53. Morphological changes in the muscle tissue upon the heat treatment of sterilised cans of pork and beef

    V. Vladov, P. Velinov and M. Zhikov

54. Morphological investigations on fat and protein emulsion in the dietetic meat production (in Russian)

    G. Dimitrov, P.Velinov and M. Jikov

55. On some indices, related to the medical and biological evaluation of combined meat products with soya isolate ”E 500” (in Russian)

    S. Dryanovsky, A. Cholakova, A. Krastev and ST. Bakalinov

56. The spectra in the UV-region as a criterion for the evaluation of lipid changes during refrigerative preservation of meat

    L. Bliznakova and G. Dimitrov

57. Application of a new method for the determination of free fatty acids in meat lipids

    D. Gadjeva

58. A comparative investigation of hydrolytic and oxidative changes in lard, induced by shortwave irradiation and heating

    D. Gadjeva and E. Miteva

59. Microstructural analysis in meat and meat products studies

    P. Velinov and A. Belousov

60. Untersuchung der Lipide-Veränderung in gefriergetrockneten, Fleischspeisen während der Lagerung

    E. Zwetkova, I. Sachariev, K. Beev and N. Alexiev

61. Changes in lipid fractions during the ripening of fast ripening sausages manufactured using starter cultures

    B. Dineva, L. Piperova, TS. Tsvetkov, A. Krastev and R. Brankova

62. Effects of estradiol and progesterone on the activities of tyrosine aminotransferase and ornithine decarboxylase and the levels of protein in the liver and the muscles of ruminants

    A. Krastev

63. Nutritive value of meat and by-products (in Russian)

    E. Gelencser, E. Petres, E. Horvat and G. Karpaty

5 Meat and meat product microbiology: Microbial contamination of meat and the latter’s hygienic (sanitary) evaluation; microbial characteristics of packaged meat and meat products; microbial characteristics of canned meat, microbial characteristics of meat products; microbial starter cultures, systematics, technology and physiological characteristics

1. Abstracts
2. Microbiology of meat and meat products

   D.A.A. Mossel , J.M.A. Snijders and F.J.M. Smulders

3. Studies on the relation of biochemical, organoleptical and microbiological charateristics of semidry raw smoked sausages with added bacterial starter cultures (in Russian)

   M.M. Mikhailova, V.V. Krylova, V.G. Vasilyev, O.V. Dyomina, G.I. Solodovnikova, I.G. Anisimova, I.V. Lagoda and G.V. Kosareva

4. The microbial content of chilled and partly frozen meat during cold storage period (in Russian)

   N.V. Netsepliaev, N.P. Mazurenko, A.S. Bibikov

5. Microbiological indices of structured protein products (SPP) based on blood plasma (in Russian)

   V.M. Matviytchuk, N.N. Lipatov, I.A. Rogov, E.I. Titov and A.G. Zabashta

6. The study of qualitative and quantitative changes of PSE and DFD meat microflora in relation to its technological utilisation (in Russian)

   J. Budig and E. Nápravníková

7. Einfluss von Starterkulturen auf pathogene Mikroogarnismen

   M. Delényi and K. Incze

8. Hot deboning in Cuba. Microbiological aspects (in Russian)

   C. Valladares, M. Roca and S. Jarres

9. The use of microbial cultures in smoked beef products

   I.I. Timoshtchuk, T.M. Shaposhnikova, V.S. Deniseko, V.P. Krylova, L.A. Bushkova and G.K. Eryomina

10. Observations on taint in gammons

    J.F. Dempster

11. ATP-bioluminescence: a rapid method for the estimation of microbial contamination of meat and meat products

    H. Labots and F.K. Stekelenburg

12. Application of bioluminescence as a rapid method for the assessment of microbial status of the meat

    P. Zeuthen and B. Eriksen

13. Interaction of Lactobacillus sp. – Brochotrix thermosphacta

    J. Fournaud, R. Lauret and J. Sechet

14. Microbiology of pork skin during slaughtering

    P. Colin and C. Lahellec

15. Survival of Campylobacter jejuni in selected gaseous environments

    D.M. Kinsman, M.D. Greenberg and N.J. Stern

16. Rapid counting of Pseudomonas fragi in meats with an Elisa method

    J. Labadie and K. Harhoura

17. Influence of the ways of freezing (one or two-stage) on the microflora in frozen meat (in Russian)

    M. Milev

18. Test for toxicity of micrococci and staphylococci used as starter cultures (in Russian)

    A. Brankova, M. Radeva, M. YulianovaT and Peeva,

19. Species composition of microorganisms of the Micrococcaceae family in veal and pork production (in Russian)

    I. Kaloyanov and G. Monov

20. Dependence between the temperature and duration of enrichment at isolation of Yersinia enterocolitica in meat (in Russian)

    J. Kunev

21. The presence of Streptococcus avium on the surface of the slaughtered poultry (in Russian)

    Y. Gogov

22. Studies on the spread of Y. enterocolitica in slaughter intended animals (in Russian)

    A. Pavlov

23. Studies on the presence of Y. enterocolitica in meat (in Russian)

    A. Pavlov

24. Biochemical properties of strains of Y. enterocolitica isolated from animals and meat (in Russian)

    A. Pavlov

25. Some aspects referring to the storage of freeze-dried bacterial strains used as a starter in the production of meat products (in Russian)

    L. Ivanova and S. Djevizov

26. Studies on the proteolytic activity of isolated from veal psychrophilic microorganisms (in Russian)

    R. Ilieva, M. Donzo and A. Tchmel

27. A study on the antibiotics sensitivity of Pediococcus cerevisiae strains 136 and 167 used as starter culture

    K. Boshkova and ST. Danchev

28. Studies into the possibilities of preparing fast ripening meat products using starter cultures instead of G.D.L.

    R. Brankova, M. Radeva, B. Dineva, A. Krustev and E. Barilska

29. Viability of microorganisms in freeze-dried starter preparations under refrigeration conditions

    TS. Tsvetkov, R. Brankova, M. Yulianova, M. Radeva and B. Dineva

30. Einfluß der technologischen Bearbeitung auf die Mikroflora der gefriergetrockneten Fleischprodukte

    D. Dintschev, E. Zwetkova, K. Beev and N. Alexiev

31. Improvement of the method of raw-dried cured ham production using starter cultures (in Russian)

    R. Kisseva, ST. Djevizov and ST. Danchev

32. Microflora of raw dried beef products manufactured by an accelerated technology

    M. Chakarov and N. Dimitrova

33. Intensified raw dried pork products manufacture using starter cultures. II. Changes in product colour characteristics (in Russian)

    R. Kisseva, S. Danchev, M. Renerre and S. Djevizov

34. Influence of the final temperature on the microflora under meat cold storage (in Russian)

    M. Milev

35. Influence of nitrite on the ultrastructure of Streptococcus faecalis

    T. Attanasova-Assenova and N. Cherepova

6 Meat product technology: Curing; ripening and ageing; mechanical treatment (cooking or sterilisation); smoking; drying; types of meat products; meat product packaging

1. Abstracts
2. A study into the influence of sausage casing porous structure on the mechanism of water transfer and sausage dehydration intensity (in Russian)

   A.V. Lykova, V.K. Mamykin, G.M. Slepykh and I.I. Ivlev

3. A complex study of tripe as a raw material for the manufacture of comminuted meat products (in Russian)

   N.N. Lipatov, I.A. Rogov, E.N. Gherasimtchik, N.G. Krokha, L.F. Mitaseva

4. Cooked sausage production with the use of low pressure during the defreezing, corning, sausage meat preparation and necessary equipment (in Russian)

   N.K. Zhuravskaya, V.I. Ivashov, O.I. Yakushev and L.F. Mitaseva

5. On the composition of some combination products (in Russian)

   F.I. Verkhoturova, M.S. Bidenko and L.S. Baldalinova

6. The evaluation of meat quality in canned skinless frank production in case of combined heat supply (in Russian)

   V.I. Khlebnikov, E.F. Oreshkin, V.N. Makhonina and S.G. Zabashta

7. Substantiation of the formulation of multiprotein component containing brines for cured beef products (in Russian)

   E.F. Oreshkin, M.M. Tashpulatov, G.P. Goroshko and A.S. Bolshakov

8. The development of new canned meats for dietetic therapy of infants (in Russian)

   A.V. Ustinova, N.L. Pavlova, L.F. Karmyshova, N.N. Kozlova, V.T. Kolesnikova, K.S. Ladodo, T.E. Borovik and B.P. Sukhanov

9. Particularities in collagen film structure formation (in Russian)

   V.M. Gorbatov, P.M. Golovanova, N.N. Tuzova, L.R. Makarova, G.M. Yazikova, V.K. Smirnov, I.A. Martemyanova and E.V. Eliseyeva

10. Improving the process of cooked sausage manufacture (in Russian)

    V.M. Gorbatov, E.T. Spirin, V.V. Vagin, N.V. Zavyalov and G.Z. Djamilashvili

11. A study into meats cooking in the environment with a high relative humidity (in Russian)

    S.A. Alexandrov, V.M. Gorbatov, S.I. Sukhanova and L.A. Tsariya

12. Utilization of poultry by-products as a source of ”pre-digested” protein for dietetic and enteric tube feeding (in Russian)

    E. Kudinova, V. Volik, V. Belikov and A. Nesmiyanov

13. Conditions of sterilization of canned mechanically deboned and minced poultry meat (in Russian)

    L. Grunina, G. Chernova, V. Gonotsky and I. Chvanenko

14. Hygienic aspects of liquid smoke

    R. Uherovà, J. Dubravický, V. Smirnov and J. Hrivnák

15. The mechanism of heat and mass transfer of heat during the thermal treatment of sausages (in Russian)

    FR. Pokoný and ST. Marecek

16. Changes in squid meat induced by cooking

    I. KoŁodziejska, Z. Sikorski and E. Myśliwiec

17. Dry livex black and its medical application

    S. Zaleski and A. Malicki

18. Einfluss der Elektrostimulierung auf die Thermostabilität des Kollagens von Rindermuskeln

    E. Pospiech, B. Dzierzyńska-Cybulko, P. Zubielik, K. Bukowski and L. Jarzabek

19. Formation of surface colour of sausages in the process of high temperature smoking

    S. Tyszkiewicz and M. Panasik

20. Assessment of selected functional and technological characteristics of the white livex processed from blood plasma

    ZB. Duda and A. Jarmoluk

21. Utilization of fat, rind, broth emulsion in Brühwurst-type sausages

    R. Santos, E. Cuello and R. López

22. Influence of temperature and rotation on the duration of heat treatment of baby cans on meat and vegetable basis (in Russian)

    J. Querejeta, I. Karadshov, D. Kissimova and G. Manev

23. The rate of penetration of salt into cooked meat

    G. Andújar, H. Herrera and S. López

24. Ausgewählte Aspekte des Vorgarens von Fleisch für die Herstellung von Kochwurst

    A. Baier, P. Zöhrer and F. Boese

25. Herstellung von Bockwurstkonserven in Gläsern

    H. Sielaff, FR. Thiemig and H. Peters

26. Messtechnische Verfolgund des Kutterprozesses

    H.-J. Raeuber, P. Grabein and A. Geißler

27. Curing of mechanically deboned pork

    D. Kołozyn-Krajewska

28. Influence of cold storage and antibiotics on ageing of beef, buffalo and camel meats

    AS. Fahmy and S. El-Kady

29. Control of lipid oxidation in cooked meats

    L.J. Rubin, F. Shahidi and L.L. Diosady

30. Improving the acceptability of mixtures from minced camel meat and some meat substitutes

    S.K. El-Samahy, R.A. Taha, F.A. Salem, SH.A. El-Nemr and M.M. ABD El-Baki

31. Effect of freezing and boiling on mineral content of six Egyptian beef organs

    M. Kamal, E. Youssef, M.K. Farag, S.A. Tolba and M.A. Seleim

32. The substitution of rabbit meat for pork in the formulation of salchichon sausages in Mexico

    J.E. Owen, O.J. Duarte Antondo and N. Gonzalez

33. Colour stability of vacuum skin packed frozen beef

    D.B. MacDougall, N.F. Down and A.A. Taylor

34. The effect of freeze storage on the water-binding capacity of the raw materials of cooked sausage

    E. Puolanne and P. Turkki

35. Alimentation en produits carnés des cosmonautes français préparés en vue des voyages spatiaux par l’urss en 1982 et par les E.-U. en 1985

    M. Catsaras, R. Luigi and D. Grebot

36. Migration of water and fats under meat products heat treatment – influence of meat comminution degree (in Russian)

    J.P. Girard, ST. Danchev and F. Calderon

37. Effects of low sodium chloride levels and sodium tripolyphosphate on the shelf life of temperature abused meat products

    J.N. Sofos

38. Evaluation of oriental high sugar dried pork

    H.W. Ockerman and J.C. Kuo

39. Time of entry of metal contamination into a comminuted meat product

    H.W. Ockerman and B. Boesel

40. Morphologische Grundlagen der Kochstreichwurst

    K. Katsaras, H. Linke and G. Hammer

41. Wasseraktïvitäts-(aw-) Verminderung bei Leberwurst

    G.F. Hammer and F. Wirth

42. The influence of different non-meat proteins on the heat gelling properties of various meat protein fractions

    J. Jongsma and H. van Pijkeren

43. Effect of hot-boned pork on the keeping quality of fresh sausages

    I. Guerrero Legarreta, W.R. Usborne, G.C. Ashton

44. Modelling of simultaneous transport of heat, moisture and sodium, chloride and hydrogen ions during meat emulsion cooking

    G.S. Mittal

45. Einfluss des Eiweisskonzentrats aus Weizengluten auf die technologischen Eigenschaften der Füllmasse und den biologischen Nährwert des Fertigprodukts bei Brühwürsten

    K. Vassilev and K. Kostov

46. Influence of heat treatment on the enzymic hydrolysis of proteins in meat (in Russian)

    H. Yukurov, I. Zakhariev, M. Peshevska and S. Petrova

47. A method for depositing a thin layer coating on carcass meat

    A. Mangarudov, A. Ivanov, N. Dimitrova and L. Bliznakova

48. Prolongation of the freshness of meat and meat products

    L. Bliznakova, N. Dimitrova, A. Mangarudov and A. Ivanov

49. Vacuum packaging of meat products (in Russian)

    L. Kisselyova, A. Popov, M. Litvinenko and S. Blagoeva

50. Studies on making recipes and technologies for dietetic meat cans production (in Russian)

    G. Dimitrov, G. Manev, A. Daskalova, V.L. Vladov and GR. Valev

51. Cooling of smoked and cooked sausage (in Russian)

    M. Tantikov and M. Vassilev

52. Experiments under industrial conditions on the utilization of prerigor beef in cooked sausage production

    A. Grozdanov, R. Todorov, N. Dilova, N. Domimtrova, A. Gakev, N. Trifonova annd R. Kareva

53. Development of new products, sterilized canned ready-to-cook meats, intended for school nutrition

    A. Daskalova, A. Krustev, V. Vladov, G. Dikova and T. Tomova

54. Studies on the application of a protein-fat emulsion in the manufacture of Goose liver pastes (in Russian)

    A. Daskalova, R. Nikolova, P. Velinov and M. Jikov

55. Improvement of combined meat products amino acid composition (in Russian)

    D. Kyossev, M. Popivanova, N. Petrova, S. Danchev and V. Shnekel

56. Untersuchung der funktionellen Eigenschaften des Eiweisskonzentrats aus Weizengluten als Zusatz zu Brühwürsten

    K. Vassilev, K. Kostov, D. Baldschiev and A. Krasteva

57. Technologische Untersuchungen des maschinell entknöchelten Hühnerfleisches unter Berücksichtigung seiner Anwendung bei der Herstellung von Brühwürsten

    K. Vassilev, D. Glavtschovski, K. Kostov and S. Dantschev

58. Factors affecting the colour formation in pork matured in the abscence of nitrite and nitrates

    M. Bellati, G. Parolari and R. Virgili

7. Mechanisation and automation of meat processing: Meat Rheology upon comminution; programming recipes for meat products and controlling their quality; automation and programming of the process of meat processing

1. Abstracts
2. Rheological apparatuses and their application in studying meat changes during refrigerated processing and storage (in Russian)

   N.A. Golovkin and S.A. Yevelev

3. Metrological support of automated systems of controlling technological processes (ASUTP) as a factor of improving the efficiency of cooked sausage production (in Russian)

   S.I. Sukhanova, A.F. Savtchenko and V.I. Uskov

4. Sausage structure and colour formation in case of vibromixing (in Russian)

   G.E. Limonov, L.V. Smirnova, A.A. Belousov and V.V. Avilov

5. Studies into the temperature humidity fields in smoking ovens for raw smoked sausages (in Russian)

   A.F. Savtchenko, S.I. Sukhanova, I.G. Babanov, A.M. Brazhnikov and A.I. Minayev

6. Mathematic modelling of the conic indenter immersion into viscous-plastic media (in Russian)

   V.D. Kosoj, V.A. Karptychev, A.V. Gorbatov, Yu.V. Koltypin, V.F. Shirikov and A.A. Dadunashvili

7. Interindustry balance of power consumption for meat production (in Russian)

   A.M. Brazhnikov and O.V. Bolshakov

8. Efficient utilization of secondary heat energy resources at meat packing plants (in Russian)

   S.I. Nozdrin and G.S. Rudenko

9. Ways of optimizing heat production in technological processes of the meat industry (in Russian)

   S.I. Nozdrin and G.S. Rudenko

10. On beef structural changes durin g heating. Part I (in Russian)

    E.F. Oreshkin, M.A. Borisova, G.S. Tchubarova, S.B. Korovkin, Yu.G. Kostenko and I.I. Kasyanenko

11. On the conformational changes in beef during heating (in Russian)

    E.F. Oreshkin, M.A. Borisova, G.S. Tchubarova, E.A. Permyakov and E.A. Burstein

12. Changing structure-mechanical properties of beef’s tissue in conditions of vacuum mechanical processing by salting (in Russian)

    V. Ivashov, V. Andreenkov, B. Duydenko, V. Ilyinkh and O. Yakushev

13. Mathematic modelling of high-speed processes of flesh bone products cutting

    V. Ivashov, B.N. Duydenko, V.A. Andreenkov, A.M. Iskandaryan, S.V. Slavushchev and A. Tochek

14. Specific features of meat grinding process with curved edges knives (in Russian)

    I.A. Rogov, T.V. Chizhikova, G.A. Martynov and A.F. Savchenko

15. Microwave tempering of frozen beef and pork blocks. The apparatus for process implementing. (in Russian)

    I.A. Rogov, A.F. Malyutin, V.V. Miklashevsky, Yu.A. Kopylova and M.A. Vanvoller

16. The application of peristaltic principles in the meat industry (in Russian)

    V.M. Gorbatov, A.Yu. Gavrilenkov, A.V. Gnoyevoy and V.M. Chesnokov

17. The application of vibroequipment to intensify cooked sausage processing (in Russian)

    V.M. Gorbatov, A.Yu. Gavrilenkov, A.V. Gnoyevoy and V.M. Chesnokov

18. The effect of collagen communition on the rheological properties of sausages (in Russian)

    M. Sadowska and J. Rudzki

19. Entsehnung von stark bindegewebshaltigen Fleischteilen mit hilfe eines speziellen Separierschneidsazes (in Russian)

    FR. Thiemig and H. Sielaff

20. A vertical and horizontal meat products shifts unit in the process of drying in a conditioning chamber (in Russian)

    I. Pionov, I. Ivanov, K. Kuyumdjiev, N. Khodikyan and I. Orashakov

21. A smoke generator with automatically adjustable smoke generation process (in Russian)

    I. Pionov, O. Marinossyan, K. Kuyumdjiev, N. Nenchev and N. Hodikyan

22. An intensified heat conditions steam cooking chamber for smoked and cooked sausage and meat products (in Russian)

    A.Mladenov

23. Automated system for thermal treatment of boiled meat products without casings

    A. Popov, A. Mladenov and M. Chakarov

8 Sensory (Organoleptic) evaluation of meat and meat products and controlling their quality: Physiology of the sensory apparatus of man and training panel members; automated instruments for the quality analysis of meat and meat products, automated systems for controlling the quality analysis of meat and meat products

1. Abstracts
2. Physico-chemical, biological and structural characteristics of combination ground meat products with vegetable proteins added (in Russian)

   T.A. Rudintseva, A.A. Belousov, G.A. Safronova, N.A. Novikova, V.V. Avilov, B.P. Sukhanov and N.G. Tsareva

3. A study into the qualities of raw-smoked sausages as related to the use of animal proteins (in Russian)

   I.G. Anisimova, M.M. Mikhailova, V.V. Krylova, G.I. Solodovnikova, O.V. Dyomina, I.V. Lagoda and G.V. Kosareva

4. Functional properties of meat paste-like products as effected with the globulin fraction of soy beans (in Russian)

   V.B. Tolstoguzov, V.T. Dianova, N.G. Krokha, E.S. Strashenko and S.G. Bushueva

5. Modification of flavour of bovine blood plasma dried preparations

   W. Uchman, K. Krysztofiak and P. Konieczny

6. Influence of the use of different dried plasma preparations on sensory properties of some meat products

   W. Uchman, P. Konieczny and K. Krysztofiak

7. Influence of blood plasma on the changes of the ham colour during storage (in Russian)

   ZB. Dolyatowsky

8. Effect of cooling on beef quality (in Russian)

   M. Garcia, M. De Jesus Andudi, C.S. Abrçu and E. Gonçales

9. Sensory qualification of meat products

   J. Czeglédi-Jankó, ZS. György, V. Mihàlyi and I. Csapó

10. Training of judges for the sensory evaluation of cured meat products

    H. Herrera and G. Andújar

11. On the utilization of some protein additives in meat products

    D. Pérez and M. Linares

12. Bewertung und Klassifizierun von Schweineschlachtkörpern

    K. Ender

13. Einsatz des Additives ECP in Fleischerzeugnissen aus zerkleinertem Material

    E. Scharner, P. Hofmann and G. Schiefer

14. Boar taint in Belgian landrace pigs in relation to the androstenone content

    H.F. De Brabander, R. Verbeke, P. Dirinck and M. Casteels

15. Sensory and biophysical properties of pork

    S. Fjelkner-Modig, J. Persson and E. Tornberg

16. Saucisses de type Francfort á base de protéines végétales: Stabilité et coloration de l’émulsion

    P. Noel, R. Goutefongea and J.P. Semur

17. Qualités organoleptiques des viandes de porcs croisés Large White x Chinois

    C. Touraille, G. Monin and C. Legault

18. The effect of non-fat dry milk on sensory quality and some physical properties of cooked sausage

    P. Turkki and J. Sarkki

19. Improvement of sausage colour by addition of beef juice

    F.A. Salem, H.K. El-Manawaty and A. Khazbak

20. A new apparatus and method for determining meat tenderness (in Russian)

    I. Zakhariev and N. Dimitrova

21. Medical and biological evaluation of combined meat products with input of wheat gluten (in Russian)

    A. Tcholakova, A. Krustev, ST. Bakalivanov and G. Dryanowsky

22. Research on some technological and sensory properties of meat pigs fattened with containing sterilized scrap rations (in Russian)

    G. Lalov, D. Katsarov and ZL. Trendafilova

23. Sensory texture profile of some meat products (in Russian)

    ZL. Trendafilova and I. Yotov

24. Elaboration of objective criteria in round raw sausage manufacture (in Russian)

    N. Tyutyundjiev

25. A study on the influence of ‘Tvestostabyl -B’ on the colour, amount of free nitrites and possibilities of raw-dried sausage manufacture with reduced nitrate amount (in Russian)

    I. Baychev

26. Studies on and results of the application of a combined protein preparation in sausage manufacture (in Russian)

    N. Tyutyundjiev, M.Chernev and Z. Tsaneva

27. Remote measurement of lard thickness of slaughter pigs carcasses (in Russian)

    A. Mangarudov and G.Terziyanova

28. Intensification of turkey meat production by using effective additives (in Russian)

    V. Todorova, N. Sedloev, N. Nestorov and A. Krusten

8 Round Table

1. Round Table 1 The contribution of small species to meat production in the developing countries

   J.E. Owen and L. Ditchburn

2. Round Table 2 L’utilisation des cultures starter dans la fabrication des saucissons à longue maturation: Techniques de preparation, Étuvage, séchage et maturation

   P. Baldini

3. A selected considerations on sensory evaluation and instrumental systems for the analysis and quality control of meat and meat products and on additives in use by the meat industry

   Z. Duda

4. Qualitätsveränderungen der Inhaltstoffe des Mechanisch Entbeinten Fleisches (MEF) in Abhängichkeit von den Aufbewahrungsbedingungen

   L. Jankiewicz, J. Mroczek, M. Slowinski and S. Wasilewski

5. Die katalytische Wirkung des Nitrosylhämoglobins bei der Lipidoxydation

   L. Jankiewicz and A. Rutkowski

6. Round table, Abstracts

Additional information

1. Production and slaughter practices

1. Abstracts
2. Production and slaughter practices (Review)

   A.J. Kempster

3. Compact serpentine race system for beef abattoirs

   T. Grandin

4. Watering and feeding pigs during road transport for 24 hours

   E. Lambooy

5. Influence of halothane genotype on meat quality in pigs subjected to various preslaughter treatments

   P. Barton-Gade

6. Sight restriction as a means of reducing stress during slaughter

   A.G. Douglas, M.G. Darre and D.M. Kinsman

7. Liquid smoke as an odour masking agent to reduce fighting and stress in slaughter pigs

   O.S Braathen and J. Johansen

8. Regrouping and subsequent behaviour patterns in young bulls and steers

   T. Tennesen and M.A. Price

9. Hormonal metabolite changes in the blood of pigs following loading and during transport and their possible relationship with subsequent meat quality

   G.S.G. Spencer, L.J. Wilkins and K.G. Hallet

10. The experience of carcass damage in slaughter pigs

    P.D. Warriss

11. The effects of electrically induced live-animal muscle contraction on bovine muscle glycogen

    J.D. Crouse and S.B. Smith

12. The effect of preslaughter stressors on the blood profiles of pigs

    B.W. Moss

13. The effect of short or long electrical stunning times upon pork quality

    O.S Braathen and J. Johansen

14. A method of preslaughter immobilization of animals (in Russian)

    E.N. Mushinsky, A.F. Savtchenko, A.A. Belousov, V.M. Gorbatov and N.N. M

15. The effects of inducing cardiac arrest at stunning on brain function, bleeding efficiency and susceptibility to carcass bruising in sheep

    N.G. Gregory, S.B. Wotton and L.J. Wilkins

16. The effects of dietary management on beef composition and quality

    H.R. Cross, R.K. Miller, J.D. Crouse and J.D. Tatum

17. A comparative study of the rate of fat deposition in two strains of broiler cockerels

    A. Fortin and J.R. Chambers

18. Pig carcass assessment in grading and breeding

    I. Hansson and K. Andersson

19. Variation in the shape of the leg from beef carcasses of different conformation: Application to beef carcass classification (in French)

    B.L. Dumont and A. D’Herlincourt

20. Interrelationships between some physicochemical traits of muscles from beef carcasses of different conformation weight and range (in French)

    J. Bousset and B.L. Dumont

21. Pig carcass evaluation with fat-o-meter device (in French)

    B. Desmoulin, P. Ecolan and C. Melani

22. Comparison between carcass quality from steers and cows

    L. Müller, C. Grassi and J. Restle

23. Collagen content of meat carcasses of known history

    J.C. Casey, A.R Crossland and R.L.S. Crossland

24. The effects of anabolic agents on aspects of carcass value in cattle

    A.V. Fisher and J.D. Wood

25. New equipment for estimating carcass composition by measuring the speed of ultrasound in the living animal

    C.A. Miles, G.A.J. Fursey and R.W.R. York

26. The relationship between liveweight and carcass weight in steers of different maturity type fed high and low energy diets

    S.D.M. Jones, R.E. Rompala and L.E. Jeremiah

27. The effect of the dietary concentration of linoleic acid on its deposition and on the consistency of pig backfat

    M. Enser, J.D. Wood, N.J. Prescott and F. Whittington

28. Carcass quality in refed cull Friesian cows

    R.K.D. Poya and B.W. Butler-Hogg

2 Post-slaughter handling

1. Abstracts
2. Review Post-slaughter handling and meat quality

   G. Eikelenboom

3. A study of the practical and economic considerations associated with velocity and low temperature air streams for the cooling of beef

   Union International Consultants and Associates

4. An acoustic method of investigation and its application to evaluation of the structural changes occurring in meat during refrigeration, processing and storage (in Russian)

   N.A. Golvkin and S.A. Yevelev

5. The prediction of freezing and thawing times of mutton carcasses

   P.G. Creed and S.J. James

6. Thawing meat blocks using microwaves under vacuum

   S.J. James

7. Energy consumption and weight loss in industrial pig chillers

   A.J. Gigiel

8. Decision making in slaughterhouses with an extended direct costing system (in German)

   G. Lorenz

9. Electrical stimulation efficiency and distribution of electric potential and electric field along lamb carcasses

   B. Houlier and P. Sale

10. Tenderness variability in muscles from bulls at standardized weight, age, slaughter and cooling conditions

    B. Buts, E. Claeys and D. Demeyer

11. Effect of extra low voltage electrical stimulation on sheep carcasses (in French)

    A. Moral-Rama, F. Jimenez-Colmenero, J. Carballo and E. Garcia-Matamoros

12. Effect of extra low voltage electrical stimulation on the tenderness of bovine sternocleidomastoid muscle

    E. Garcia-Matamoros, F. Jimenez-Colmenero and A. Moral

13. The effect of early post mortem storage conditions on sensory and bacteriological quality of electrically stimulated hot boned beef longissimus

    F.J.M. Smulders, F. Korteknie, C.H.J. Woolthius and G. Eikelenboom

14. A comparison of the yield of saleable meat from hot and cold boned beef carcasses

    B.P. Cain, V.H. Powell, N.G. McPhail and J. Anderson

15. Rapid processing systems for pork

    J.O. Reagan, J.A. Carpenter and K.O. Honikel

16. Effect of high and low voltage stimulation on tenderness of muscles from slowly cooled beef sides

    A.A. Taylor, N.F. Down and E. Dransfield

17. The relationship of bloom to washing bacterial numbers and animal type (cows, heifers, steers) in beef carcasses

    J.J. Sheridan and J. Sherington

18. Non-destructive method for early detection of dry firm dry meat

    O.S. Braathen

3 Muscle biology

1. Abstracts
2. Review Progress in the biochemistry, physiology and structure of meat

   G. Offer

3. The influence of temperature on post mortem changes in porcine muscles

   K.O. Honikel, C.J. Kim and R. Hamm

4. Ultrastructure in electrically stimulated dark cutting beef early post mortem

   S. Fabiansson, A. Laser Reuterswärd and R. Libelius

5. Meat quality in beef heifers slaughtered at oestrus

   F.J. Kenny and P.V. Tarrant

6. Effect of electro stimulation on meat tenderness (in Russian)

   N.N. Vorobyova, N.A. Golovkin and R.P. Ivanova

7. Post mortem energy metabolism in muscles studied by non-invasive phosphorus-31 nuclear magnetic resonance

   H.I. Vogel, S. Fabiansson, P. Lundberg, H. Ruderus and E. Tornberg

8. Light scattering from muscle during the onset of rigor mortis

   R.E. Jeacocke

9. Endogenous calmodulin, Ca2+ and phospholipase A₂ activity and their relationships to halothane sensitivity in young and adult pigs

   K.S. Cheah and A.M. Cheah

10. Histological traits of two muscles of lambs as affected by age in comparison with some muscles of buffaloes

    M. Ibrahim Khairy and A. El-Dashlouty Amani

11. Sarcomere length measurement by laser diffraction and light microscopy

    F. Vandendriessche, B. Buts, E. Claeys, R. Dendooven and D. Demeyer

12. Swelling of whole meat and myofibrils as measured by pulse-NMR

    E. Tornberg and O. Nerbrink

13. Histochemical characteristics of muscles of various pH₁ for pasteurized tinned ham

    B. Dzierzynska-Cybulko and H. Gajewska-Szszerbal

14. A study into combination ham products microstructure (in Russian)

    A.G. Zabshta, N.N. Lipatov, R.M. Ibragimov, T.P. Buslaeva, A.V. Efimov and E.I. Titov

15. Variable response of beef myofibrils to salt solutions

    P. Knight and N. Parsons

16. The agreement of ATP-ase with immunology for typing myofibres of chicken skeletal muscle

    C.A. Carpenter, R.G. Cassens and M.L Greaser

17. Nutritional digestibility of insoluble collagen – influence of hydrochloric acid

    A. Laser Reuterswärd and S. Fabiansson

18. Proteolytic action of lysosomal proteinases on the myofibrillar structure. Comparison with the CaANP effects and post mortem changes

    A. Ouali, A. Obled, Deval, Christiane, Garrel, Nicole and C. Valin

19. Bovine muscular collagen breakdown by a collagenases from Achromobacter iophagus (in French)

    M. Bonnet and J. Kopp

20. Proteolysis of sarcoplasmic proteins during invitro incubation of bovine muscle extracts

    N. Pastetos and M.G. Harrington

21. The action of cathepsin L and Ca activated neutral proteases on myofibrillar proteins

    I.F. Penny, D.J. Etherington, J.L. Reeves and M.A.J. Taylor

22. Ageing of bovine muscle: Desmin degradation observed via Enzyme Linked Immuno Sorbet Assay (ELISA)

    A. Weber

23. Isolation and characterisation of native Titin

    J. Trinick, P. Knight and A. Whiting

24. Relationship of collagen content, type and cross linking with the texture of different muscles

    N.D. Light, D.J. Restall and A.J. Bailey

25. The nitrogen content of beef muscles (in French)

    J. Bousset and B.L. Dumont

26. Extractability of native Nitroso heme pigments from cured meat

    Y. Nagata and R. Sakata

27. Relative effects of sex and anabolic agents on veal muscle characteristics (in French)

    J. Kopp, M. Bonnet, M. Zabari, J.P. Renou and C. Valin

28. Characterization of the pattern of amino acids from different animals (in German)

    D. Kühne, P. Freudenreićh, M. Ristić and J. Scheper

29. Chemical composition of pork and mutton in Egypt

    N. El Din, A. Soliman, F. Ashour and A. Bayoumi

30. Incidence and quality characteristics of dark cutting in Belgian beef

    B. Dezeure-Wallays, J. van Hoof and R. Pensaert

31. The relationship between metabolic and contractile types of pig muscles and the water holding capacity of meat (in French)

    D. Laborde, A. Talmant and G. Monin

32. The relationship between water-holding capacity and pH in the swine muscle post mortem

    M. Severini, A. Vizzani and G. Cenci

33. Accelerated postmortem biochemical changes in prerigor skeletal muscle

    E.A. Elgasim, W.H. Kennick, A.F. Anglemier, M. Koohmaraie and E.A. Elkhalifa

4 Influence of technology on eating quality

1. Abstracts
2. Compression work study in order to set up an objective model of meat tenderness determination (in French)

   J.J. Adam and C. Deroane

3. Structuro-mechanical characteristics of sausage and ham products with partial meat replacement (in Russian)

   N.N. Lipatov, A.V. Efimov, A.G. Zabashta, E.I. Titov, R.M. Ibragimov and M.L. Mamikonyan

4. The influence of milk and soy protein preparations on the physico-chemical and structuro-chemical characteristics of freeze dried ready-to-cook meats

   N.K. Zhuravskaya, I.K. Gorshkov, Yu.I. Kulikov, A.V. Efimov and V.V. Kulikova

5. Mechanical properties of fatty tissue

   E. Dransfield, R.C.D Jones and J.D. Wood

6. The fracture properties of cooked beef muscle

   P.P. Purslow

7. Myofibril fragmentation index and sensory properties of pork and beef during post mortem storage

   S. Fjelkner-Modig

8. Effect of anabolic agents on veal meat quality traits (in French)

   C. Valin, C. Touraille, M. Zabari and J.P. Renou

9. Volatile compounds arising from the reaction of sodium nitrite with pork during curing

   D.S. Mottram

10. Influence of electrical stimulation and slow chilling on texture of turkey breast muscle

    E. Dransfield, N.F. Down, A.A. Taylor and D.K. Lockyear

11. Consumer acceptance of Wiener sausages (in German)

    J. Wismer-Pedersen and E. Molander

12. The influence of acetic acid concentration on the efficiency of marinating as a process for tenderising beef

    N.F.S. Gault

13. Some factors affecting the toughness of pork

    W.R. Shorthose, P.M. Husband and P.V. Harris

14. Relationship between fat content and sensory scores for palatability of beef

    E.A. Gullet, D.L. Rowe and S.D.M. Jones

15. Consumer acceptance of processed pig meat in relation to the composition of the fat (in French)

    B. Desmoulin, J.P. Girard and A. Frouin

16. Quality of cull cow beef

    J.Buckley, E. Fitzgerald and J. Walsh

17. Comparison of meat quality in steers and young bulls at different live weights and feed levels

    S. Klastrup

18. Experience in taste testing fresh pork at the Danish Meat Research Institute

    A.C. Bejerholm

19. Certification of the level of quality of meat and meat products: interest and limits of the French grading system called ”label rouge agricole” (in French)

    B. Dumont, C. Barraud and J. Habault

20. Changes in meat tenderness during storage (in Russian)

    N.A. Golvkin, R.P. Ivanova, V.I. Sharobaiko and N.N. Vorobyova

21. Rheological behaviour of meat in compression at different strains and strain rates (in French)

    J. Lepetit and P. Sale

22. A new testing device to study the rheological properties of meat (in French)

    P. Sale, Y. Noel, A. Lasteyras and C. Oleon

23. Increase of profitability in the meat industry by means of quality cost analysis

    M. Gustafsson

24. Dimensions of flavour perception between normal and DFD beef

    M.A. Francombe, H.J.H Macfie

5 Microbiology and storage

1. Abstracts
2. Review Microbiology and storage of chilled fresh meats

   A.F. Egan

3. The microbiology of vacuum packaged pork

   A.F. Egan and B.J. Shay

4. The safety of Basturma, an Armenian type of dry beef, with respect to salmonella

   C. Genigeorgis and S. Lindroth

5. Effect of vacuum aging and display on lipid oxidation of subcutaneous fat and three layers of beef longissimus

   D.H. Kropf, C. Kuntapanit, M.C. Hunt, C.L. Kastner and B.E. Brent

6. Hot-boning of pork – a microbiological evaluation of different packaging principles

   I. Erichsen, G. Molin and H. Rudérus

7. The validity of the TTT-concept on the shelf lives of chilled, cured meat products

   L. Bøgh-Sørensen and P. Zeuthen

8. Effects of packaging, processing and formulation on the spoilage of pasteurised meat products

   R.G. Bell

9. Effects of storage in vacuum packages with CO₂ on the shelf life of beef mince – microbiological observations

   R.H. Madden and BW. Moss

10. Scientific basis for selecting storage conditions for encased meat products (in Russian)

    A.A. Lyakhova and G.M. Slepykh

11. Inhibition by Lactobacillus of the growth of Brochothrix thermosphacta in mixed culture

    B.J. Shay, A.F. Eagan and P.J. Rogers

12. Conditions for the use of lactic acid as a decontaminant in the meat industry

    J.M.A. Snijders, J.G. van Logetestijn, D.A.A. Mossel and F.J.M. Smulders

13. The effects of lactic acid decontamination and frozen storage on the keeping qualities of calf brain

    F.J.M. Smulders, F. Korteknie, C.H.J. Woolthius and J.M.A. Snijders

14. Bacteriological control of baby food poultry products (in Russian)

    G.G. Chenova, M.M. Korotajeva and A.A. Gusev

15. Antimicrobial activity and functionality of polyphosphates in reduced NaCl comminuted meat products

    M.T. Madril and J.N. Sofos

16. Prevention of early spoilage of livers

    C.O. Gill

17. Discolouration of cured meat pigment by bacteria

    K. Incze and M. Delenyi

18. Nutritional requirements of Lactobacilli spp. from meat

    MC. Montel

19. Time course of volatile compound formation during microbial growth on beef stored at +5°C in air

    R.H. Dainty, R.A. Edwards and C.M. Hibbard

20. A study of the delay in the appearance of swelling in under-processed canned meats (in French)

    M. Catsaras and D. Grebot

21. Application of direct epifluorescent filter technique as a rapid method in microbiological quality assurance in the meat industry

    S.H. Qvist and M. Jakobsen

22. Lactobacillus plantarum and nitrite levels in pork as influenced by tumbling and temperature treatments

    H.W. Ockerman and K. Kwiatek

23. Changes in proteins or fats of old hens meat as influenced by pre-freezing temperatures

    M.M. ABD. El-Baki, R.A. Taha, F.M.M. El-Zayet, A.A. El-Dashlouty and Z.M.A. Fouda

24. Limiting conditions for yeast growth on frozen meat

    P.D. Lowry