PLEASE USE THE DROP-DOWN MENU TO SELECT THE YEAR. CLICK THE TITLE TO OPEN THE PAPER.
THE ‘SEARCH’ FUNCTION WORKS IN ‘ALL’ GLOBALLY THROUGHOUT THE YEARS, AND WITHIN EACH YEAR IN THAT YEAR. WHEN USING ‘ALL’ SEARCH, PLEASE ALLOW SOME TIME AFTER EACH STEP, BECAUSE THE MATERIAL IS SO LARGE.
IF YOU WILL NOT FIND THE ARTICLE, TRY DIFFERENT KEYWORDS, WHEN LOOKING BY NAMES, AS THE TRANSLITTERING AND THE WAY OF WRITING MAY VARY. ESPECIALLY DIFFICULT ARE RUSSIAN AND CHINESE NAMES AND NAMES WITH SPECIAL CHARACTERS.
This DigICoMST site provides the printed materials of International Congresses of Meat Science and Technology (ICoMST) of the years 1955 – 2018. The material of the Coming Congresses will be added each year to the site.
The material may never be fully completed and perfect. There are many papers in the tables of contents of many Congresses that finally did not appear in the proceedings or the other way around. Different meetings used different ways to write the names and titles, but they were not harmonized to avoid a huge additional work. I also ask to forgive the many typing errors that we could not notice. Also the papers themselves contain many errors and mistakes, like authors cited by their first names etc., but hardly any attempts have been done to amend them, and papers will appear as they were sent. I have personally split the scanned material into individual papers and checked all the files, but there may be still much checking and amending left.
The first about 50 meetings were available in paper form only, and needed to be scanned and bookmarked before putting into the system. The newest material in its original digital form having the individual papers in separate files has been included.
This DigICoMST project has been supported by several meat research units and organizations from many countries all over the world as well as also by individual persons giving the support from their own resources. The new list of sponsors will be attached when all transactions have been made. My own contribution is collected from my consulting of Finnish meat industry which I was able to direct to DigICoMST support. The companies are Atria Group Ltd, HKScan Ltd and Snellman Co.
Several students of Meat Technology at University of Helsinki, MSc. Sibhekiso Simbambili, MSc. Johanna Rotikko and MSc. Maija Juusela have written or moved the tables of contents to the form required by the system. Also MSc. Yulong Bao, MSc. Miao Liu, MSc. Yuemei Zhang and MSc. Zhen Zeng have contributed by doing part of the checking of the material.
First of all, Jorma Ahlqvist, CTO, and his staff from Unigrafia Ltd has been doing excellent work in the system’s planning of the material. Multiprint Ltd, Henna Lehtinen and her staff, have scanned the most of material, as I myself and Maija Juusela, we scanned some part of it. University of Helsinki has provided me the tools to do this work as well as given quota for the material to be saved it on a server.
The material will be up-dated every year. I will also try to amend the aspects that are wrong or weak. Please help me in locating the places where an amendment would be needed. Please be patient with the eventual errors and other difficulties that may exist. Please follow the instructions given for some Meetings.
The material is open access, but when using this digital material it is expected that the citation should, in addition to the normal bibliographic data, include also ‘Source: www.icomst.helsinki.fi/Digicomst.’
I wish to thank all the people involved for their most valuable contributions that have made my dream to become true!
Please excuse the nonsystematic ways to write the references, as the sources as well as the persons who typed them from the sources them have been different. Especially the Russian names have been difficult, because the translitteration varies from language to language, and none of us knew Russian. The procedings have been used during the congresses, mostly by Professor F.P. Niinivaara. So, please excuse also the the Finnish handwritten comments and the drawings on papers. Some of the source pages are so low in quality that it was not possible to get a good quality scan of it. I hope though that the papers are readable. A good way to use them is enlarge the pages. When using the ‘Search’ function, please use different words, because the there might be errors in names and titles, as they have been taken sometimes directly from the papers and sometimes from the tables of contents, and there are sometimes differences between them.
This work was done to honour Professor F.P. Niinivaara, who started the congress series, and the many other esteemed scientists who have contributed meat science and the congresses over the years!
I hope that you will use this for research as well as for teaching. Enjoy the old and newer papers and use this immense source of material, produced by generatios of scientists for the benefit of Meat Science and Technology, for over the years to come!
Viikki, Helsinki, Finland
DigICoMST Project leader
ICoMST Contact Secretary 1985-2018