all

1955

Additional information
Beratung über die Zusammenarbeit zwischen Forschern der Fleischwirtschaft
F.P. Niinivaara
Die gegenwärtige Situation der Fleischforschung
F.P. Niinivaara
Gedanken zur Gründung eines Komites über eine europeische Zusammenarbeit auf dem Gebiet Fleisch
J.-P. Daul
On the problems of hog stunning
M. Jul
Hochfrequenserwärmung bei der Herstellung von Fleischwaren
M. Knuuttila
Die Bedeutung der Rasse mit Bezug auf die Qualität des Rindfleisches
O. Dahl
On the work of home economists at the meat research laboratory
E. Laakkonen
Erfahrungen über die Verwertung von Schlachthofabfällen nach der Nassextraktionsmethode der HEB
E. Niemistö
Über dier Ausbildungsfragen im Fleischergewerbe
T. Ryynänen
Entwicklung der Fleischerfachausbildung in der Niederlanden
J.W. Baretta
Die Aufgaben des Chemikers in der Fleischwirtschaft
R. Grau

1956

Additional information
Über die Notwendigkeit der Koordination der europäischen Fleischforschung
R. Grau
Erfahrungen über die Bedeutung der von der finnischen Fleischindustrie unterhaltenen Forschungsarbeit
F.P. Niinivaara
Fütterung und Qualität des Fleisches
J.W. Baretta
Untersuchungen zur Frage Fütterung und Fleischqualität
L. Schön
Zehn Jahre Fleischforschung an der Low Temperature Research Station, Cambridge
E.H. Callow
Adenosintriphosphorsäure und ihre Bedeutung für die Fleischqualität
R. Hamm
Über den Einfluß der Fleischzerkleinerung auf die Zustandsänderung der fibrillären Muskeleiweißkörper
L. Kotter
Makrobiotische Vorgänge bei der Rohwurstreifung
M. Lerche
Beitrag zur bakteriologischen Situation bei der Untersuchung von Rohwurstfehlfabrikaten
L. Schnier
Probleme einer wissenschaftlich begründeten bakteriologischen Untersuchung von Fleischkonserven mit Hinweis auf deren Lösung
D.A.A. Mossel
Ein Beitrag zur Technik der Bakteriologischen Untersuchung von Fleischwaren und deren Zutaten
K. Coretti
Gedanken zur Differenzierung der in der Fleischwirtschaft vorkommenden Keimarten
L. Leistner
Die jahreszeitlichen Änderungen der Farbe und der Vitamin A -Wirkung der Schlachttierfette sowie deren gegenseitige Beziehung
O. Dahl
Untersuchungen über die Eindringung von Kochsalz in Speck unter Berücksichtigung zolltariflicher Fragen
A. Böhm
Versuche über den Nachweis der Raffination von Schweineschmalz bzw. des Zusatzes von White Grease
R. Grau and A. Mirna
Der Einfluß der Fütterung mit Speiseabfällen auf Oxidationsreaktionen im Fettgewebe von Schweinen
H. Fredholm
Untersuchungen über die elektrische Betäubung der Schweine
Mogens Jul
Die Zusammensetzung und der Wassergehalt der Dosenpasteten
H. Drieux
Erfahrungen beim papierchromatographischen Nachweis von Konservierungsmitteln in Fleischwaren
O. Fleischmann
Einige Untersuchungen über den Acetongehalt im Fleisch und im Blut von Schlachttieren
H. Fredholm
Die Braunfleckigkeit der Tee- und Mettwürste
W. Gißke
Erfahrungen in der Fleischverarbeitung
H. Wyttenbach
Eine modifizierte Suspensionmethode zur Bestimmung des Desinfektionwertes von Desinfektionsmitteln
H. Reuter
Über die Veränderungen der Bakterienflora während der Reifung der Rohwurst
M.S. Pohja

1957

Additional information

1. Quality evaluation of meat and meat products

1,1 Chemische und physikalische Untersuchung von Mastkälber
P.C. Moerman
1,2 Volatile nitrogen-compounds and deterioration of meat
H. Fredholm
1,3 Statistical examination of the performance of organoleptic panels
E. Blomquist
1,4 Die neuen ausführungen in der Fleisch- und Fleischwarenuntersuchung
W.M. Gorbatow
1,5 Die Anwendung von Antibiotika zur Verlängerung der Haltbarkeit des Fleisches und Fleischwaren und Verbesserung ihrer Qualität
W.M. Gorbatow

2. Chilling of carcasses

2,1 High-humidity chilling of carcasses in forced air
H. Fredholm
2,2 Weight losses and Eating Quality in Frozen Beef as Affected by the Blast Freezing of Hot Quarters
A. Howard and R.A. Lawrie
2,3 Summary of Some Danish experiments on the Chilling of Hot Carcasses
M. Jul

3. Sausage products

3,1 Über die papierchromatographische Bestimmung der in Fleischprodukten verwendeten Phosphate
M.S. Pohja
3,2 The decomposition of starch in sausage products
O. Dahl
3,3 Über Nicht-Protein-Aminosäuren in frischem und gepökelte Fleisch
B. Grau and A. Böhm
3,4 Physikalisch-chemische Vorgänge bei der Fabrikation schnittfester Rohwürste
L. Kotter and O. Prändl
3,5 Beiträg zur Mikrobiologie der Rohwurst
F.P. Niinavaara
3,6 Beitrag zur Frage der Überzugsmassen für Würste
W. Gisske
3,7 Die Intensivierung und Mechanisierung von technologischen Vorgängen der Herstellung von Wurstwaren
W.M. Gorbatow

4. Conditions of animals prior to slaughter

4,1 Mobilisation du Potassium Cellulaire chez le Porc et Qualités Charcutieres de la Viande
M. Henry
4,2 Some observations on the pH in carcasses
J.W. Baretta
4,3 Influence of basal diet on the quality of pig fat
O. Dahl
4,4 The effect of bacterial flora of bacon of feeding sugar to pigs before slaughter
A.G. Kitchell and M. Ingram
4,5 Quality of fresh and frozen beef as a function of preslaughter treatment
A. Howard and R.A. Lawrie
4,7 Der transport der Tiere und ihr Zustand vor der Schlachtung
W.M. Gorbatow
4,8 Verwertung des Schlachttierblutes in der Medizin
W.M. Gorbatow
Mechanical de-hiding of small farm animals
K.D. Sinizyn
General Arbeitsprogramm des Institutes für Nahrungsmittelkunde der Tierärztlichen Fakultät der Universität München

1958

Additional information

1. Diet and carcass composition

1,1 The ingestion of antioxidants by the pig and the chicken. The effect on the composition of certain tissues and on the stability of stored fats
A.C. Francois and A. Pihet
1,2 Influence de quelques facteurs alimentaires sur l'importance des réservés adipeuses du porc
R. Fevrier
1,3 The yields of wholesale cuts from carcasses of Aberdeen-Angus crosses fattened on grass and in yards
G. Harrington and R.W. Pomeroy
1,4 Valeur significative de quelques mensurations pour apprecier la qualite des carcasses d'agneaux
R. Boccard, B.L. Dumont and C. Peyron
1,5 Factors affecting the water content of meat
E.H. Callow
1,6 Histological changes in muscles through insufficient diet
J.H.J. van Gils

2. Aspects of post-mortem glycolysis

2,1 Variations du pH entre les muscles du jambon
J. Giron, B.L. Dumont and J.J. Devoyod
2,2 Quality of pork in relation to rate of pH change post mortem
J. Wismer-Pedersen
2,4 The production of free sugars in the muscle tissue of pigs and oxen post mortem
J.G. Sharp
2,5 The role of adenosine triphosphate in muscle
J.R. Bendall

3. Meat quality and processing

3,1 Some physical, organoleptic and biochemical effects of conditioning beef quarters
A. Howard and R.A. Lawrie
3,3 Quantitative and qualitative determination of connective tissue content of meat and meat products
F. Lőrincz and I. Szeredy
3,4 Vereinheitlichung der Untersuchungsmethodik bei der Ein- und Ausfuhr von Fleisch im Rahmen der Fleischbeschau
G. Dutschke
3,5 Physico-technical principles of abattoir processes in handling livestock and poultry birds
A. Peleyev
3,6 Investigation of minced meat flow in pipelines
A.V. Gorbatov, V.M. Gorbatov, N.E. Fyodorov and S.P. Kazakov
3,7 Mechanized continuous lines for rendering fats
G.A. Faleev

4. Storage: freezing, curing

4,1 Freeze storage of meat at different temperatures
O. Dahl
4,2 Oxidative Deterioration in Meat Fats and Stabilization by the use of Antioxidants
P.A.T. Swoboda and C.H. Lea
4,3 On correlation between the pH value of meat and the diffusion of salts
E. Körmendy and G. Gantner
4,4 The effect of salt and heating on some properties of meat
I. Savić and S. Karan-Djurdjić
4,5 Beiträge zur Biochemie des Pökelprozesses
R. Grau and A. Böhm
4,6 The use of ascorbic acid in meat curing
J. Bocsó
4,7 Conversions of nitrate and nitrite and the appearance of green discolouration in cured pork meat
A.K. Iskandaryan

5. Storage: microbiology, antibiotics

5,1 Untersuchungen über den Einfluß der Brühtemperatur auf die Bakterienflora der Brühwurst
F.P. Niinivaara
5,2 A comparison of bacterial growth on fresh and thawed meat
A.G. Kitchell
5,3 Über die in Salzlake und Rohwurst vorkommenden Mikrokokken
M.S. Pohja
5,4 The effect of chlortetracycline on faecal Streptococci in canned ham
D. Hansen and H. Riemann
5,5 Effect of chlortetracycline on the growth of Salmonella typhimurium in poultry and sausage meat
B.C. Hobbs
5,6 Achromycin in the preservation of pasteurised meats
R. Žakula and I. Savić

6. Storage: irradiation

6,1 The influence of conditions of irradiation and storage on organoleptic changes in meat
M. Ingram and B. Coleby
6,2 Chemical changes in meat induced by gama irradiation
D.M. Doty, O.F. Batzer, J.B. Fox Jr., R.A. Sliwinski, L.A. Witting and B.S. Schweigert
6,3 Anti-autolytic non-additive process for preservation and of meat under various storage conditions
C. Radouco-Thomas, C. Lataste-Dorolle, R. Zender, R. Busset, R.F. Mouton and W.D. Bellamy
6,4 Changes in spoilage pattern as a result of irradiation
M. Ingram and M.J. Thorney
6,5 The application of scientific methods to meat production
J. Hammond

1959

Additional information
Beef Carcass measurements in relation to the yields of wholesale and retail cuts - Preliminary results
C.E. Bodwell, G. Harrington, R.W. Pomeroy and D.R. Williams
Anatomie et composition chimique du jambon
L. Mesie, J. Giron and B.L. Dumont
Influence of basal diet on the quality of pig fat. Feeding a diet low in fat
O. Dahl
Data relating question of correlation between the diameter of muscle fibres and the quality of meat
F. Lőrincz and G. Biró
Étude critique différents fixateurs de tissu musculaire
B.L. Dumont and J. Paris
The proximate composition of veal
A. McM. Taylor
Sur l'application aux muscles du veau de boucherie des méthodes de dosage des différentes formes de fer musculaire
J. Charpentier
Variation in the nitrogen content of lean pork meat
S.M. Herschdoerfer, M.G. John and J.H. Halliday
Some effecte of hormone implantation on muscle composition
R.A. Lawrie
Pre-slaughter treatments as related to post-mortem changes in pork muscle
E.J. Briskey
The effect of pre-treatment with various drugs on the time course of rigor-mortis and on post-mortem glycolysis in rabbits
J.R. Bendall
Nouvelles observations sur l'influence des agressions non spécifiques sur la qualité de la viande de porc
M. Henry and J. Billon
Development and control of freezer-burn on liver tissue
G.Kaess and J.F. Weidemann
Method for the determination of the extend of heat treatment of meat
L. Körmendy and Gy. Gantner
Über die beim Trocknen von Fleisch auftretenden chemischen Veränderungen
R. Grau and A. Schultheiss
Ètude de certains facteurs intervenant dans la conservation de la viande fraîche conditionnée
J. Pantaleon
A rapid method for the bacteriological examination of sliced meats
S.M. Herschdoerfer and E.J. Dyett
Erfahrungen bei der Untersuchung importierter Fleischkonserven
F. Kelch
Étude bacteriologique des saumures de jambon de Paris
J. Fouranaud, P. Raibaud and G. Mocquot
Selektive Zugabe der Rohwurstingredienzien
L. Kotter, G. Terplan and C. Gervasini
Study of curing components of smoke (Summary in English, German and French)
V.I Kuhrko, L.F. Kelman, P.V. Perova
Study of physico-mechanical properties of minced meat and its flow in pipelines (Summary in English, German and French)
V.M. Gorbatov, N.E. Fyodorow, A.V. Gorbatov, S.P. Kazakov and I.A. Rogov

1960

Additional information
Factors affecting the quality of prepacked bacon - Interim report
H.B. Hawley
The effect of vacuumpacking on some sliced processed meat products judged by organoloptical and bacteriological analysis
F. Alm, I. Erichsen and N. Molin
Ein Verfahren zum Nachweis der Proteolyse im Fleisch
M.S. Pohja, F. Rigler and F.P. Niinivaara
Studies on the microbial flora in Swedish dry sausages
B. Eriksson
Some data concerning the green discoloration of meat products caused by Lactobacilli
F. Lőrincz and K. Incze
Über die Differenzierung von Bazillen, die aus Dosenschinken isoliert wurden
F. Kelch
The prevention of spoilage of meat products caused by thermo-resistant streptococci
J. Takács
Some problems around the preservation and storage of "household liver sausage"
P.C. Moerman
The hot vending of meat products
H.B. Hawley
Anatomical studies of the composition of the pig carcass at different stages of growth
R.W. Pomeroy and A. Cuthbertson
Essai d´une nouvelle methode d´appreciation des carcasses de porc
B.L. Dumont
Measurement of backfat thickness on pork carcasses
E. Stenberg Knudsen
Note sur la mesure et la variation de l'adiposite des carcasses d'Agneau
R. Boccard and B.L. Dumont
Studies of the composition of pork meat
S.M. Herschdoerfer
Studies of the composition of pork meat (Attached paper)
M.G. John
Systematic analytical differences in the Longissimus dorsi muscle
R.A Lawrie
Die Bestimmung der Fleischfarbe mittels Extinktionsmessungen
P.C. Hart and H.E. van der Veen
The relationship between colour and the other quality components in fresh pork meat
M.A. Janicki and S. Kolaczyk
Description d'un nouvel appareil pour mesurer le pouvoir de retention d'eau de la viande
R. Goutefongea
Einige Untersuchungen über den Acetongehalt im Fleisch, Blut und Harn von Schlachttieren
H. Fredholm
Research on the composition of the wood smoke
A.S.J. Koole
Contribution to the study of influence of autholitic processes upon the quality of frozen meat
S. Karan-Djurdjić and I. Savić
Das biochemische Verhalten Fleisch eigener Zucker, Zuckerphosphate und anderer Zucker Abkömmlinge beim Reifen von Fleisch
R. Grau, H Günther and J. Scheper
Intraperitoneale Glucoseninjektion bei den Schweinen und Rindern unmittelbar vor dem Schlachten als Mittel für die Verbeßerung der Qualität des Fleisches
I. Savić, Ž. Trumić, M. Šuvakov and R. Žakula
Modifications of carcasses by injection
A. Howard and P.E. Bouton
Effects of chilling on structure of pork meat
J. Wismer-Pedersen and E.J. Briskey
Note sur la variation des caracteristiques physico-chimiques de la musculature du membre posterieur du porc
L. Mesle, J. Charpentier, R. Goutefongea and B.L. Dumont
Die Farbveränderungen der Rohwürste und ihre objective Messung
W. Pezacki
Der Einfluss von Phosphaten auf die Wasserbindung des Fleisches
E.W. Hellendoorn
Zum Problem des Geleeabsatzes bei Dosenschinken
W. Gißke
Influence de differents facteurs sur le rendement et la qualite du "Jambon de Paris"
L. Mesle and J.J. Devoyod
An abstract of the paper Antibiotic treatment of poultry in relation to Salmonella typhimurium
B.C. Hobbs, J.C. Reeves, J.S. Garside, R.F. Gordon, E.M. Barnes, D.H. Shrimpton and E.S. Anderson
The effect of chlortetracycline in canned meat products
D. Hansen
Grundlagen für die quantitative Auswertung histologischer Präparate
O. Prändl
Untersuchungen über das Vermögen einiger Micrococcus- und Basillus-Stämme, Gelatine, Kasein und Fleischeiweiss abzubauen
M.S. Pohja and F.P. Niinivaara
Estimation of nutritional value of meat tissues based on their tryptophan and hydroxyproline composition
E. Wierbicki
Premiers resultats d'une étude bacteriologique des alginates et des carraghénanes du commerce
Cl. Madeimont
Express method for determination of the rate of generation of smoke components into product and the use of this method for studying the process of smoking
V.M. Gorbatov and V.I. Kurhko
Chemichal and physico-chemical characteristic of pork
L.N. Laskovskaya, T.N. Krassilnikova and V.I. Piulskaya
Effect of myoglobin iron content of muscular tissue on the concentration of nitrosomyoglobin on the process of tissue curing
A.K. Iskandaryan
Beef stability as affected by antibiotics
V. Gorbatov, V. Krasikova, A. Yevstigneyeva, V. Marushkina, V. Moiseyenko, L. Volkova and N. Ludanova

1961

Additional information

1. Composition of carcasses and methods of their evaluation

1,1 Variation in the retail value of carcasses of Aberfeen-Angus cross steers and heifers and their relation to conformation, bone content and finish
G. Harrington, R.W. Pomeroy and D.R. Williams
1,3 Specific gravity as an index of leanness of the bacon pig carcasses. Part I. Specific gravity and the ratio of lean to fat
S. Alexandrowicz, E. Bilski, W. Maruniewicz and J. Zwoliński
1,4 Caracteres du stroma conjonctif dans le muscle de boeuf
C. Labie
1,5 Kontrolle der geweblichen und chemischen Zusammensetzung entknochten Fleisches mittels der Integrationsschablone in der Industrie
C. Szczucki

2. Muscle degeneration

2,1 Der Transmissionwert des Fleischextraktes als Merkmal für Muskeldegeneration bei Schweinen
P.C. Hart
2,3 Observations on so-called "white muscle disease" in relation to analytical differences between pig muscles
R.A. Lawrie and D.P. Gatherum
2,4 Sur les taux de ribo-nucleotides et nucleosides diffusant du muscle de porc normal et myopathique dans le liquide de tyrode à 4 oC
A.B. Lindenberg
2,5 Protein bound iodine and muscle pigments in pigs
M.A. Janicki and A. Witkowska
2,6 Some properties of the fibrillar proteins of normal and watery pork muscle (Missing)
J.R. Bendall and J. Wismer-Pedersen

3. Colour of meat

3,1 Some observations on the oxygen absorption of pork muscle
H.C. Hornsey
3,2 Sur les modifications de couleur dans les mortadelles pendant la cuisson
E. Bianchi and E. Maggi
3,3 The effect of cooking on the colour of cured meat
I. Chmara and S. Tyszkiewicz

4. Colour of meat

4,1 Biochemical properties of pork muscle in relation to curing
C.L. Walters and A.M.M. Taylor
4,2 Colour stability of fresh pork meat
M.A. Janicki, A. Thomas and J Kortz
4,3 The colour of uncooked bacon
H.C Hornsey
4,4 Jahreszeitlicher Einfluß auf den Schlachtkörper und die Farbe des Fleisches bei Schweinen
E. Otto

5. Meat quality and methods of its evaluation

5,1 Specific and general effects of ions on meat quality
A. Howard and P.E. Bouton
5,4 Some data referring to meat quality evaluation: Tryptophan, glucosamine and hydroxyproline contents of lean side skeletal muscles
A. Valdecantos Jimenez
5,5 Relationship between organoleptic and objective methods for the evaluation of canned ham quality
N. Baryłko-Pikielna, A. Żółtowska, T. Kossakowska and Z. Pietraszek

6. Meat quality and methods of its evaluation

6,1 The chew count as a measure of tenderness in pork loins with varying degrees of marbling
G. Harrington and A.M. Pearson
6,2 A physico-chemical approach to the relationship between stimuli concentration and response intensity in taste sensations
N. Baryłko-Pikielna and K. Miler
6,3 Rapid determination of protein in meat and meat products
J. Meester and W.H.C. Houtepen
6,4 Some results from the chemical analyses of veal
P.C. Moerman and G.J.W. van der Meij
6,5 Gas chromatographic analysis of curing smokes
Z.E. Sikorski

7. chemical and structural changes during the storage of meat

7,1 Rancidity of pork: A study of the influence of different feeding and cold storage on the development of rancidity in fatty tissue of pork
H. Fredholm
7,2 Observations on septic autolysis in muscle
J.G. Sharp
7,3 The effect of freezing upon the structural changes of meat (in French)
S. Karan-Djurdjić
7,4 Biochemische Studien über die Ammoniakbildung im Fleisch
Zdeněk Dvořák

8. Sausage processing

8,1 Über die chemischen Veränderungen in der Rohwurst während der Reifung
F.P. Niinivaara, M.S. Pohja and S.E. Komulainen
8,2 Einige Fragen über die Reifung der mittels Salzung und Trocknung konservierten Wurstwaren
G. Kárpáti
8,3 Die grundsätzlichen chemischen Vorgänge bei der Gärung der Rohwurst
W. Pezacki and D. Szostak
8,4 Über freie Aminosäuren während der Reifung der Rohwurst
L. Körmendy and Gy. Gantner

9. Microbiology of meat and meat products

9,1 Erfahrungen bei der Untersuchung importierter Fleischwaren
K. Coretti
9,2 The veterinary inspection of animal products hygiene in Poland
Z. Gaugusch
9,3 The bacteriological estimation of the pasteurized canned products in Poland from the veterinary sanitary point of view
S. Kafel
9,4 Comparative investigation upon the influence of thermal treatment/ thermostatic test/ and cold storage on the bacteriological state of pasteurized ham
Z. Kafel and D. Majewska
9,5 The examination of the influence of streptococci on the keeping quality of canned hams and shoulders by the method of class tubes
J. Rašeta
9,6 Physiological and biochemical properties of microorganisms - Criterion of their suitability for biological meat curing
S. Stawicki and M. Machoń

10. Microbiology of meat and meat products

10,1 Lipolytic activity by psychrophilic bacteria
W.L. Sulzbacher and J.A. Alford
10,2 Bacteriological and associated chemical changes in bacon stored in vacuum packs
B.P. Eddy and D.P. Gatherum
10,3 Beitrag zur Bakteriologie des vorverpackten Frischfleisches
M. Sovadina
10,4 Vorkommen von Proteuskeimen im Fleisch während der technologischen Verarbeitung
J. Zlámalová
10,5 Data concerning the microbiological and chemical changes of the Gyulai type sausages in course of their ripening
J. Takács and E. Zukál

11. Antibiotics, antioxidants

11,1 The influence of γ-rays and thermal treatments on antioxidants destruction in inhibited pork fat
V.I. Piulskaja
11,2 Effect of meat storage conditions on the antibiotic activity
V.I. Krasikova, L.P. Volkova and V.I. Marushkina

12. Meat processing

12,1 Slice curing of bacon
J. Barrett, C. Galbraith, A.W. Holmes, J.M. Davies and S.M. Herschdoerfer
12,2 Investigation of the process of blood evaporation
V.M. Gorbatov
12,3 Influence de la quantité et de la qualité de la gélatine ajoutée aux jambons conserves sur la formation quantitative de la gelée
S. Koeppe
12,4 Influence of pasteurization parameters on the quantity of jelly in canned hams
N. Baryłko-Pikielna, W. Bykowski and S. Olewiński

13. Histology of meat

13,1 Study on muscle-cell: sarcolemma
F. Lőrincz and G. Biró
13,2 Histological examination of finely comminuted sausages
T. Nilsson
13,3 L'examinen histologique des conserves de pates
C. Labie
13,4 Methode de numeration selective des principaux groupes microbiens presents dans les saumures et Jambons de Paris
J. Fournaud, P. Raibaud and G. Mocquot
13,5 Changes of the solubility of sacroplasma proteins in relation to conditions and time of pork storage
St. Wasilewski

1962

Additional information

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

1,1 Problem der biologischen Bewertung der technologischen Verfahren der Fleischindustrie
N.G. Belenkij
1,2 Relation between quality and biochemical changes in poultry meat during storage at above-freezing temperatures
L. van den Berg, A.W. Khan and C.P. Lentz
1,3 The theoretical and practical fundamentals for increasing the meat productivity of horned cattle
N.F. Rostovtsev
1,4 Die Ausnutzung von Lammfleisch in Bulgarien
L.A. Neschew and I.G. Ignatowsky
1,5 Preliminary observations on intra- and inter-litter differences in the composition of L. dorsi muscles from pigs of two breeds
D.P. Gatherum and R.A. Lawrie
1,6 Form und Inhalt von Schweineschinken
E. Otto

2. Stadium der Fleischzusammensetzung

2,1 Die Messung der Farbe von frischem Fleisch und die Auswertungsmöglichkeiten
E. Otto
2,2 The usefulness of slaughter products as dependent on the physiological development of boars during the castration period
W. Pezacki, B. Cybulkowa, B. Bienskowsri and C. Buchta
2,3 Myoglobin and hydration of meat in pigs
M.A. Janicki and S. Kolaczyk
2,4 Content of creatine - an Index of the quality of meat products
O. Dahl
2,5 Möglichkeiten der objektiven Bewertung der Schlachtkörper von Rindern
L. Schön

3. Bestimmung der Fleischqualität

3,1 Objective determination of meat quality by its "marbleness"
V.Y. Maksakov
3,2 НЕКОТОРЫЕ СВОЙСТВА БЕЛКОВ САРКОПЛАЗМЫ НОРМАЛЬНОЙ И ВОДЯНИСТОЙ СВИНОЙ МЫШЕЧНОЙ ТКАНИ
К. Кржувицкий и И. Висмер-Педерсен (K. Krzyvitskii J. Wismer-Pedersen
3,3 A study of the post-mortem pH changes in the muscle of Danish Landrace pigs, in relation to the occurence of watery pork
J.R. Bendall, O. Hallund and J. Wismer-Pedersen

4. Betäubung des Schlachtviehs

4,1 Demotation des Schlachtviehs
N.G. Belenkij
4,2 Die Ergänzungsangaben über die Schweinetäubung mit Kohlendioxyd. Die Untersuchungen über den Schweine-zustand während und nach der Betäubung mit Kohlendioxyd
J. Savić and R. Tadić
4,3 Ergänzende Angaben über die Schweine ´Betäybung mit Kohlendioxyd. Die Untersuchungen über den Einfluß von CO2-Betäubung auf das Entbluten und physisch-chemische Veränderungen im Schweinefleisch
R. Tadić and M. Ćirić
4,4 Intensity of autolytic processes in exsanguinated and unexsanguinated muscles
S.D. Shestakov

5. Einfluß der Bestrahlung auf die Fleischqualität

5,1 Die Veränderung der Eigenschaften von Stickstoffverbindungen bei γ-Bestrahlung von Rindfleisch
W.W. Palmin
5,2 Untersuchung der Oxydationshemmung im Fettgewebe des γ-Bestrahlten Geflügels
M.L. Frumkin, S.M. Sünjakowa, G.S. Buschkanez and J.N. Karpowa
5,3 Untersuchung der Vorschlachtungsbestrahlund der Tiere zur Vorbeugung des proteolytischen Verderbens des durch γ-Strahlen konservierten Fleisches
M.P. Silajew
5,4 Änderung der proteolytischen Aktivität des bestrahlten Fleisches bei der Lagerung und Wärmebehandlung
M.L. Frumkin, G.L. Pawlowa and D.P. Dosorez

6. Beeinflußung der Fleischqualität durch die proteolytischen Fermente

6,1 Probleme der wißenschaftlichen Bergündung von einigen technologischen Vorgängen der Produktion von Fleisch und Fleischwaren
W.M. Gorbatow
6,2 Beitrag zum Problem über die chemischen Vorgänge, die zur Beßerung der Fleischkonsistenz bei der Reifung und Bearbeitung des Fleisches mit Proteolytischen Fermenten
W.J. Solowjew
6,3 The preparation of meat spreads by enzymatic digestion
H.W. Barnett, R. Witty and L.J. Rubin
6,4 The influence of pre-freezing of meat on the quality of fermented sausages
W. Pezacki, D. Szostak, J. Chmielewski and A. Wasik

7. Die Mikrobiologie von Fleisch und Fleischwaren

7,1 Die Wirkung von antibakteriellen Stoffen auf die Mikroflora von Rindfleisch
W.J. Krassikova, W.J. Maruschkina and N.W. Ludanowa
7,2 A comparative investigation of the counting of bacteria in minced meat by three institutes
P.C. Moerman
7,3 L'examen de l'action des basses températures sur des micro-organismes sélectionnés, dans des substrats différents
S. Karan-Djurdjić, Ž. Tadić, R. Tadić and R. Tadić
7,4 Studies on the mechanism of formation of cured meats green pigments
A.K. Iskandaryan
7,4 Die Untersuchung des Bildungsmechanismus von Grünen pigmenten in den gepökelten Fleischwaren
A.K. Iskandaryan
7,5 Data concerning the differentiation of the microflora of canned ham
F. Lörincz and K. Incze

8. Mikrobiologie von Fleisch und Fleischwaren

8,1 Hygienic and microbiological qualification method of in casings stuffed sausages
J. Takács and G. Méhes
8,2 Die hygienische Beurteilung des mit Antibiotika (Chlortetracyclin und Nistatin) behandelten Fleisches zur Verlängerung deßen Haltbarkeit
J.I. Rubinstein, N.B. Orlowa, J.P. Kuckel, M.J. Akintschewa and K.W. Kerber
8,3 Die Methoden zur Bestimmung von Rest-Chlortetracyklin und -Nistatin im Muskelgewebe des Fleisches
W.P. Bogorodizkaja and W. Sch. Moissejenko
8,4 Methods for reducing the numbers of bacteria on meat intended for canning
K. Warnøe
8,5 Some observations of the incidences of salmonella in pig carcases
E.S. Krudy

9. Herstellung von Wurst- und Räucherwaren

9,1 Über das Aroma von Rohwurst
H. Eser and F.P. Niinivaara
9,2 Die Wechselwirkung von Räucherrauch Komponenten und Fleischbestandteilen
N.N. Krylowa, K.J. Basarowa and W.W. Kusnezowa
9,3 Liquid smoke used for processing food products
I.I. Lapshin
9,4 Das elektrostatische Räuchern und Infrarotgaren von Würstchen im Kontinuerlichen Verfahren
H. Hader and E. Kuchling
9,5 Problems in the preservation of the fish sausage
W. Simidu and U. Simidu

10. Herstellung von Wurst- und Räucherwaren

10,1 Research on the ham curing and manufacture
I. Mlynarik
10,2 Die Intensivierung der Bildung von Rotfärbung des Fleisches während dessen Pökelung
A.K. Iskandarjan
10,3 Untersuchungen über die Korngröße an der Schnittfläche der gekochten Wursterzeugniße
E. Zukál and M. Cselkó
10,4 Die neue Technologie der Herstellung von Brühwürsten und Halbgeräucherten Würsten mit Hilfe von Räucherflüßigkeit
M.A. Gabrielanz
10,5 Aquiferous capacity of raw fish and relishability of puddingy fish products influenced by concentration of salt addition
K. Okamura

11. Herstellung von Wurst- und Räucherwaren

11,1 Problem der Probeentnahme zur chemischen Kontrolle der Wurstwarenfabrikation
C. Szczucki and E. Psuty
11,2 Some aspects concerning the Feder number of meat products
B. Krol and J. Meester
11,3 Die Räucherauchsphenole
W.I. Kurko and L.F. Kelman
11,4 Etude de la coloration du Jambon de Paris
J. Charpentier and L. Mesle
11,5 Addition de phosphates aux Jambons consequences technologiques et determination
L. Mesle, C. Bernard, C. Barraud and K. Nowosielecka

12. Portionieren und Verpacken von Fleisch und Fleischwaren

12,1 Einfluß von Verpackungsart und -stoff auf die Qualität, Farbe sowie Mikroflora von Fleisch und Fleischwaren
N.N. Schischkina
12,2 Portionierungs-und Abpackmethoden von frischem und tiefgefrorenen Fleisch
H. Reuter
12,3 Technological problems of vacuum-packed sliced cooked ham
A.J. Kidney
12,4 A study of chemical and bacteriological changes during tenderization of fresh cattles meat and pork
H. Fredholm

13. Probleme der Konservierung und Behandlung der Schlachtwaren

13,1 Technologische Grundlagen der Gefriertrocknung von Fleisch
E.J. Kauchtscheschwili, N.K. Shurawskaja and E.J. Guygo
13,2 Zum problem der Schaffelle-konservierung
E.W. Gajewoj
13,3 Kettentheorie der Antioxygenwirkung
N.M. Emanuel
13,4 Struktural-mechanische Eigenschaften einiger Fleischwaren
W.M. Gorbatow, N.E. Fedorow, A.W. Gorbatow and I.A. Rogow
13,5 One of the regularities of the physico-chemical technology of blood
V.A. Natuss-Andreyev
13,6 Die Entwicklung von neuen Methoden und neuer Apparatur zur Betriebsherstellung der Speisefette sowie die Vollautomatisierung der technologischen Vorgänge
A.A. Lapschin

14. Neue Technik und Technologie in der Fleischkombinaten

14,1 Schweine-Schlachtstraße
J. Sehnal
14,2 Neue technologie in der Tschechoslowakischen Fleischwirtschaft
B. Doležal
14,3 Bewertung und Beßerung von Hängebahnen in Fleischkombinaten
G.N. Doymew and Z.G. Zolow
14,4 Eine Fliesslinie zur Herstellung darmloser Wursterzeugnisse
N.E. Federow, I.A. Rogow, A.W. Gorbatow, E.E. Afanassow, A.E. Golowkin and W.W. Fomenko
14,5 ОСНОВЫ ПОСТРОЕНИЯ И РАСЧЕТА МАШИН ДЛЯ СБЕМКИ ЩЕТИНЫ
А.И. ПЕЛЕЕВ
14,6 Die Festlegung der Wichtigkeitskoeffizienten zur Punktbewertung von Konservenschinken
N. Baryłko-Pikielna
14,7 Zur Bedeutung von Monoglyzeriden für die Fleischverarbeitung
G. Terplan and B. Schlatterer

1963

Additional information

1

1,1 Some effects of castration on pig carcases of pork and bacon weights
M.A. Carroll, F. Hill and P.B. O´Donovan
1,2 Colour of meat as influenced by plane of nutrition in pigs
M.A. Janicki, S. Kolaczyk and J. Kortz
1,3 Some observations of the pig behaviour with special reference to pre-slaughter treatment
T.W. Jørgensen
1,4 Ergebnisse objektiver Untersuchung der Fleischbeschaffenheit von Jungbullen
E. Otto
1,5 Zur Verwendung des Thyreostatikums Methylthiouracil in der Rindermast
G.Terplan, L. Kotter, B. Rolle and H. Geist

2

2,1 К ВОПРОСУ О ПРЕДУБОЙНОМ АНЕСТЕЗИРОВАНИИ СВИНЕЙ
I.G. Koledin
2,2 Schlachteigenschaften, Fleisch- und Fettqualität weisser Edelschweine in der CSSR
V. Sidor, A. Karakoz, J. Gábriš, P. Majerčiak, O. Sobotková, B. Dušek and V. Cupka
2,3 Investigations into the Improvement of Electric Pig Stunning Technics
Á. Szücs, S. Bohn and A. Szabados
2,4 Über die Grenzen der Krankheiterkennungsfähigkeit der Fleischuntersuchung
V. Csiszár
2,5 ИЗУЧЕНИЕ МЕТАБОЛИЗМА МИКРОФЛОРЫ ПРИ ПОСОЛЕ ОКОРОКОВ
V.I. Krassikova, N.D. Lihonosova, V.I. Maruskina, V.K. Karasevics, L.P. Komakova, R.I. Serkova and N.V. Ludanova
2,6 A study of Phychrophilic Microorganisms Occuring on Pork
Gy. Nagy
2,7 Über die kontinuierliche Züchtung von Mikro-organismen
F.P. Niinivaara and H. Sederholm

3

3,1 Die Einführung eines neuen technologischen Verfahrens zur Elimination der Verunreinigung der Hautoberfläche von Schweinen mit Salmonellen
G. Méhes and E. Nagy
3,2 Microbiology of precooked frozen foods manufactured in meat factory "MITROS"
R. žakula, Y. Ben and L. Nikolić
3,3 Experiance with frozen meat for dry sausage production especially with regard to the colour formation
O.S. Braathen
3,5 Lipolytic bacteria in raw sausages
G. Giolitti and G. Massacra
3,6 Some Drying Technical Aspects of Salami Production
L. Imre
3,7 Untersuchung einiger die Reifezeit der Dauerwurstarten beeinflussenden Faktoren
G. Kárpáti and K. Nemes
3,8 Zur Frage der Verwendung von Starterkulturen bei der Herstellung von Rohwurst
E. Kuchling

4

4,1 ИССЛЕДОВАНИЯ, СВЯЗАННЫЕ С ПРИМЕНЕНИЕМ БАКТЕРИАЛЬНЫХ КУЛЬТУР ПРИ ПРОИЗВОДСТВЕ СЫРОКОПЧЕНОЙ КОЛБАСЫ
L.L. Kukharkova, L.P. Lavrova, E.M Freudlin, P.V. Perova and V.V. Krylova
4,2 A study on the white mould upon the Lukanka
I. Zlatev and M. Litvinenko
4,3 Recent Advances in the Study of the Pale, Soft, Exudative Porcine Muscle Tissue
E.J. Briskey
4,4 Contribution a l'etude de quelques caracteristiques biochimiques du muscle de porc normal et exsudatif
J. Charpentier and R. Goutefongea
4,5 Some observations on the histological appearance of post mortem muscle
H.C. Hornsey and R.A. Stephenson
4,6 Free Methionine, Occurence and Significance in Animal Tissues
O. Dahl
4,7 5- Mono-, Di- and Triphosphates of Adenosine in Beef and Pork Kept under Refrigeration
H. Fredholm
4,8 The effect of meat fluids and proteases upon the stability of beef collagen
J.W. Giffee, H.L. Madison and W.A. Landmann

5

5,1 Studies of the use of bacterial cultures in dry sausage production
V.M. Gorbatov
5,2 Ladungsgruppen im Muskeleiweiß und ihre Veränderung bei der Hitzedenaturierung
R. Hamm
5,3 ФОТОКОЛОРИМЕТРИЧЕСКИЙ МЕТОД ОПРЕДЕЛЕНИЯ ЗАКИСНОГО И ОКИСНОГО ЖЕЛЕЗА В ЗЕЛЕНЫХ И ТЕМНО-ЗЕЛЕНЫХ ПИГМЕНТАХ МЫШЕЧНОЙ ТКАНИ (Photocolorimetric determination or ferrous and ferric iron in green and dark green pigments of muscle tissue)
A.K. Iskandaryan
5,4 A comparative investigation of the pH values in muscles of slaughter-animals
J.G. van Logtestijn and J.H.J. van Gils
5,5 The effect of rapid post-mortem pH fall on the extraction of the sarcoplasmic and myofibrillar proteins of pig muscle
J.V. McLoughlin
5,6 Occurence and changes of some amines in stored fresh meat as well as in meat preserved by irradiation
A, Niewiarowicz
5,7 Studies on the Colour of Meat and Meat Products II. Effects of Polyphosphates on the Colour of Cooked Sausages
N. Ando, Y. Kako, Y. Nagata, T. Ohashi, Y. Hirakata, N. Suematsu and E. Katamoto

6

6,1 Influence of some factors on fat changes in comminuted meats and sausages
I. Savić, B. Oštrić and S. Karan-Djurdjić
6,2 Effect of cooking on certain nitrogen fractions of beef and the changes occuring subsequently in these fractions during aseptic storage at 37oC
J.G. Sharp
6,3 К ВОПРОСУ ОБ АВТОЛИТИЧЕСКИХ ИЗМЕНЕНИЯХ МЯСА (On the autolytic changes of meat)
A.A. Sokolov, A.S. Bolshakov, A.K. Fomin and M.S. Elsashluty
6,4 ВЛИЯНИЕ НЕКОТОРЫХ ТЕХНОЛОГИЧЕСКИХ ФАКТОРОВ НА ИНТЕНСИВНОСТЬ И УСТОЙЧИВОСТЬ ОКРАСКИ ВАРЕНОЙ КОЛБАСЫ (The influence of some technological factors on the intensity and stability of cooked and smoked sausage colour)
V.I. Solovyov, L.P. Lavrova, V.V. Krylova, V.P. Karpova and L.A. Bushkova
6,5 The utilasation of nitrite by mitochondrial fractions of pork skeletal muscle
C.L. Walters and A.McM. Taylor
6,6 Zur Frage der Nitritwirkung in der Fleischproduktion
O. Zatočil

7

7,1 О РОЛИ ЛЕТУЧИХ СОЕДИНЕНИЙ В ПРИДАНИИ ВКУСА И АРОМАТА КОПЧЕНИЯ ПРОДУКТАМ
N.N. Krylova, V.P. Volovinskaya and K.I. Basarova
7,2 Realisierung der sich auf das Räuchern und Kochen beziehenden Forschungsergebnisse in der einheimischen Technologie und im Maschinenbau
J. Foltányi, P. Barabás and K. Orsos
7,3 The production of wood smoke. The temperature of the combustion zone
K.B.M. Miler
7,4 Fortführung des elektrostatischen Räucherns (Rohwurst und Schinken)
D. Zander and K. Metz
7,5 Anwendung von flüssigen Gewürzkonzentraten, insbesondere von Knoblauch- und Zwiebel- konzentraten, in mechanisierten und kontinuierlichen Herstellungslinien von Räucherwaren in der Fleischindustrie
J. Gola, V. Singer and M. Lukesova
7,6 Some Fundamental Relationships of Cooking Losses, Temperature and Time
L. Körmendy, T. Fényes, I Szeredi, E. Zukál and Gy. Gantner
7,7 Utilization of hopper's consistometer for examination of rheological properties of some meat products
S. Rahelić, R. Rede and J. Nikolić
7,8 Influence of some factors on thermal shrink of meat
I. Savić and M. Šuvakov

8

8,1 Observations on the Gases in Sealed Flexible Packages of Meat Products
L.A.G. Atteck, A.J. Kidney and D.J. Locke
8,2 Le controle bacteriologique de la viande en enveloppe plastique sous vide
B. Castagnoli and A. Salerni
8,3 Herstellung von in Kunststoffolie gefüllten Lebererzeugnis-Preserven mit fraktionierter Wärmebehandlung
K. Incze, J. Mlynarik and E. Szarka
8,4 Microbilogical Control in Processing Prepackaged Meats
P. Zeuthen
8,6 Neuere Erkenntnisse über die Herstellung von Fleischkonserven
W. Gisske
8,7 Neuzeitliche Kälteanwendung zur Abtötung gesundheitsschädlicher Rinderfinnen
H. Bartels and K.Tändler
8,8 Measurement of the dielectric properties of meat and their significance in regard to dielectric defrosting
N.E. Bengtsson and K. Remi

9

9,1 The influence of time from slaughter to freezing on the development of freezer burn on beef muscle tissue
G. Kaess and J.F. Weidemann
9,2 Ham Curing with Rapid Cooling
D. Kassai and Gy. Kárpáti
9,3 Effect of Controlled Climate Thawing upon the Bacterial Flora in Frozen Meat
T. Nilsson
9,4 The disinfection of the air of cool rooms with lactic acid
M.K. Shaw
9,5 Neuzeitliche Kühlungs- und Transportprobleme bei Schweinefleisch
H.J. Sinell and Z.A. el Shammaa
9,6 Determinations quantitatives et qualitatives des substances collagenes. Methodes chimiques et histologiques
C. Barraud and R. Volff
9,7 Studies into the Determination of the Keeping Quality of Semisteriled Canned Meat Products
K. Incze, J. Mlynarik and E. Szarka
9,8 Probleme der Laborkontrolle in moderner industrieller Herstellung von Räucherwaren
D. Klima

10

10,1 Über die Bakteriologische Qualität der Finnischen Brühwürste
M.S. Pohja, E. Hermonen and E. Nurmi
10,2 The effect of Meat of Differences in Temperature and Humidity
W. Sybesma and J.C.M. de Heer
10,3 New methodological concepts for the sensory evaluation of meat products
D.J. Tilgner
10,4 Die Frage der Qualitätsbeurteilung von Fleischwaren, insbesondere mit Hilfe einfacher chemischer Analysen
O. Wyler
10,5 Überprüfung der Normativbestimmungen für Wasser- und Fettgehalt der Fleischerzeugnisse
E. Zukál, M. Cselkó and J. Kozma
10,6 Bezeichung des Technisierungsgrades von Produktion in der Fleischindustrie
W. Pezacki and J. Gracz
10,8 ИССЛЕДОВАНИЕ ПРОЦЕССА ПОЯВЛЕНИЯ И РАЗВИТИЯ ПЯТЕН ПРИ ХОЛОДИЛЬНОЙ ОБРАБОТКЕ ПТИЧЬИХ ТУШЕК И МЕРЫ ДЛЯ ИХ ПРЕДОТВРАЩЕНИЯ
J. Kondratenko and S. Mitkov
10,9 Qieques problemes de la production du Foie Gras
C. Labie and J. Laporte

1964

Additional information

A Slaughter techniques and slaughter hygiene

A-1 Observations on British heavy hogs handled in a factory slaughter line
D.J. Locke and R.Vetterlein
A-2 Einfluss von der Entfernung der Speckhaut auf die Fleischqualität von Schweinen
P.C. Hart and W. Sybesma
A-3 Untersuchungen zur Verhütung mikrobiell bedingter Häuteschäden
H. Bartels and R.Hadlok
A-4 Hygiene-Probleme in Geflügelschlachtereien
D. Grossklaus

B Carcass quality, carcass grading

B-1 Carcass composition and commercial cut-out of pigs killed at 200 lb. and 260 lb. liveweight
M.A. Carrol
B-3 Muskelfaserstärke und Muskelausbildung bei Schweinen
E. Otto
B-4 Comparisons of the eating quality of meat from young bulls and young steers
K. B. Jones
B-6 The effect of high level copper on some meat and back fat factors of pigs
S. Thomke and M. Taylor
B-7 Untersuchungen zur Fettverteilung bei deutschen Rinderrasen
L. Schön and I. Schön
B-8 Environmental and genetic effects on the composition of ovine fats
D.A. Cramer
B-9 Muscle tissue studies
F. Lörincz, I. Szeredy and J. Szināk
B-10 The incidence of dark cutting beef
W.O. Munns and D.E. Burrell
B-11 Objective methods of evaluation of young beef carcass qualities by their morphological structure
D.I. Grudev and N.E. Smirnitskaya

C Fresh meat quality

C-1 The effect of electrical stunning on the blood pressure in pigs in comparison with the appearance of haemorrhages in lungs and musculature
M. Mandrup
C-2 Bestimung des Ausblutungsgrades beim Rind unter Verwendung von mit Jod 131 markiertem Albumin
E. Hess and J.Völlm
C-3 Ētude de l'activitē de quelques enzymes plasmatiques chez le porc normal et exsudatif
R. Goutefongea and Charpentier
C-4 Extractibilitē aqeuse et saline compareē des matiēres azoteēs et protēiques du muscle de porc normal et exsudatif en fonction du pH et de la force ionique
A.B. Lindenberg
C-5 The changes of pH value and water holding capacity of meat during the post mortem period
S. Rahelić and R. Rede
C-6 Meat texture: Relationship between the age of the animal and the solubility of muscle collagen
J.G. Sharp
C-7 Unterschiedliche Zusammensetzung und unterschiedliches Verhalten von Bindegewebe der Schlachttiere
H. Linke and O. Fleischman
C-9 Relationship between high energy phosphates, pH and viscosity of cow and bull meaty slurries
V.G. Moss, E.W. Kielsmeier and F.C. Olson
C-11 The problem of redox potential measurement in meat
A. Taylor and C.L Walters

D Pre-packaged meats, fresh and cured

D-1 Recherche et dēnombrement des staphylocoques pathogēnes dans les produits carnes
D. Basille, J.Pantalēon and P. Perron

E Quality control, methods, analyses

E-2 Some experience with a rapid protein determination in meat
P.C. Moerman and J. Meester
E-3 Eine modifizierte Schnellbestimmungsmethode für Fett in Fleisch und Fleischprodukten auf dem Princip der Refraktometrie
S. Rudischer
E-4 Detection and determination of pentoses and pentosans in meat and meat products
H. Fredholm
E-5 Some experience on the colour measurement of bacon
J.L. Bolund and P.A. Barton
E-6 Zur Bedeutung von Röntgenstralen bei der Überwachung der Produktion von Fleischerzeugnisse
W. Kreuzer, W. Zedler and R. Wellhäuser
E-7 Eine Konstantpressmethode zur Bestimmund der Wasserbindefähigkeit von Warmbräten
H. Reuter and K. Tändler
E-8 The relationship between bacterial count on equipment and the count on hog carcasses
Ølgaard
E-9 Apparatus for determining meat products qualities on their surface.
A.V. Gorbatov
E-10 Discussion
F. P. Niinivaara

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

G-1 The microbiology of brines used in curing ''Bresaola''
G. Giollitti, C. Cantoni and G Massacra
G-2 Some data about the influence of heating and salt on the pH of meat
J.G. van Logtestijn
G-3 Verwendung von Pediococcus cerevisiae als Starterkultur zur Beschleunigung das Herstellungsverfahrens von Rohwurst
E. Kuchling
G-4 Fehlfabrikate durch Hefen bei Rohwüsten
K. Kniewallner and J. Haas
G-5 Einwirkung von Schutzüberzügen auf einige technologische und biophysiko-chemische Eigenschaften von Rohwürsten
W. Pezacki, Z. Duda, E. Doniek, J. Pelka and W. Winter
G-6 Uber die Untersuchung der Tendenzen der bei der Reifung der salami angewandten Klimaverhältnisse
G. Kārpāti, E. Zukāl and K Nemes
G-7 Changes produced during curing of dry sausages
A. Valdecantos and E. Garcia
G-8 Lipolytic changes of fats in dry sausages
E. Nurmi and F.P. Niinivaara
G-9 Causes bactēriologiques de certains defauts observēs au cours de fabrication du jambon de Paris
J. Fournaud and P. Raibaud
G-10 Cover pickles microflora in smoked pork meats and bacon production (In Russian and in English)
L.L. Kukharkova, L.P. Lavrova, E.M. Freidlin, Z.N. Kastrulina, P.V. Perova and L.A. Bushkova
G-11 Research into the porphyrin ring state in the process of green pigmentation of meat during curing (In Russian and in English)
A.K. Iskandaryan
G-12 Changes of sulfhydryl groups in meat as influenced by a kind of treatment (In Russian and in English)
N.N. Krylova and V.V. Kuznetsova
G-13 Study on the intensity of brine microflora respiration during ham curing (In Russian and in English)
V.I. Krasikova, N.D. Likhonosova, V.I. Marushkina, E.K. Karasevitch, M.M. Mikhailova, N.V. Ludanova and L.P. Ovtchinnikova
G-14 On the results of experimental determination of thermal parameters of sausages of fine structure (In Russian and in English)
V.M. Gorbatov, P.S Gnoevoy and V.N. Masjukov

H Canning

H-1 Heat resistance and growth characteristics of bacterial spores in canned hams and luncheon meats
W.L Brown and C.Vinton
H-2 Recherche sur le phēnomene de la prēgermination des spores bactēriennes ensemencēes sur la viande
I. Michalska
H-3 Problems encountered in the bacteriological examination of canned meat
B. Krol
H-4 Physical properties and microflora of treated and untreated sheep casings used in the production of canned frankfurters
R. Źakula, P. Popovic and L. Nikolić
H-5 Simplified bacteriological control methods in the canning industry
J. Baltzer
H-6 Pasteurized ham. The stability of colour
S. Tyszkiewicz

J Irradiation

J-1 Preservation of meats by sterilising doses of ionizing irradiation
E.Wierbicki, M. Simon and E.S. Josephson

L Freezing and chilling

L-2 Einfluss der Temperatur des Gefrierens und der Defrostationsart auf die Strukturveränderungen der Leber und der Nieren der Schweine
V. Oluški, S. Čortanovački, A. Oluški and N. Petrović
L-3 Biochemical changes observed during storage of quickly refrigerated beef meat
V.I Solovyov, A.G. Volkova, G.N. Kuznetsova and N.G. Glasova
L-4 The relationship of specific carbonyl compouds to rancid flavor
W.L. Sulzbacher, A.M. Gaddis and J.Shamey

M Freeze drying

M-1 Experience with freeze-drying of meat and meat products
A. Damm
M-2 Effect of EDTA and pH on properties of freeze-dried pork muscle: I Effect of pH, magnesium and calcium ions on freeze-dried myofibrils
J. Wismer-Pederson
M-3 Effect of EDTA and pH on properties of freeze-dried pork muscle: II Effect of injection of EDTA and NaOH before drying (In Russian and in English)
J. Wismer-Pederson
M-4 Untersuchungen zur Verhütung bakteriell bedingten Häuteschäden
H. Bartels and R. Hadlok
M-5 Eine Kontaktpressemethode zur Bestimmung der Wasserbindefähigkeit von Warmbräten
H. Reuter and K Tändler
M-6 Einwirkung von Schutzüberzügen auf einige technologiasche und biophysiko-chemische Eigenschaften von Rohwürsten
W. Pezacki, Z. Duda, E. Doniek, J. Pelka and W. Winter

1965

  Additional information

A Slaughter techniques and slaughter hygiene

A-1 Hygiene in Slaughterhouses and Meat Packing Plants
O. Braathen
A-2 Über die Bewertung der am Fliessband durchgeführten Fleischuntersuchung sowie über die Bewertung der Trichinellen Untersuchung in Anbetracht der Ermüdung
V. Csiszar
A-3 Evaluation of sanitizers
H. Labots
A-4 Unterssuchungen über den Wert einiger Methoden der bakteriologischen Kontrolle zur Beurteilung der Betriebshygiene in Fleischwarenbetrieben
K. Coretti
A-5 Salmonellen-Gehalt von Budapester Schlachthofabwässern
M. Pataky
A-6 Der Einfluss der Crouponiering auf den technologischen Ablauf bei der Schweineschlachtung
D. Zander

B Carcass quality

B-1 Einflüsse verschiender Transportbelastungen auf die Fleischbeschaffenheit beim Schwein
J. Scheper
B-2 Der Einfluss von Gewicht und Zubereitung auf die Qualität von Rindfleisch
E. Otto
B-3 Comprative histological studies in muscle
F. Lörincz and J. Szinak
B-4 Estimation of slaughter animals' meat quality by polyunsaturated fatty acid content
J.N. Liaskovskaya and L. F. Kelman

C Fresh meat quality

C-1 pH₁ values of British pigs
A.M. Taylor
C-2 The effect of pre-treatment of pigs with curare on the post-mortem rate of pH fall and onset of rigor mortis on the musculature
J.R. Bendall
C-3 A survey of pH₁ and ultimate pH values of British progeny tested pigs, carried out by the British Meat Research Institute and P.I.D.A.
J.R. Bendall, A. Guthbertson, and D.P. Gatherum
C-4 Muscular degeneration in beef calves
J.H.J. van Gils and J. Zayed
C-5 Some physico-chemical properties of watery pork muscles
S. Rahelic and R. Rede
C-6 The solubility of intramuscular collagen in meat animals of various ages
F. Hill
C-7 Relationship between the content of the connective tissue and biological value of the proteins in meat
Z. Dvorak and I. Vognarova
C-8 Studies on beef sarcoplasmic proteins
B. Giles
C-9 Isozyme der Glutamat-Oxalacetat-Transaminase im Skeletmuskel von Schlachttieren
L. Körmendy, G. Gantner and R. Hamm
C-10 Untersuchungen über die Zartheit von Rindfleisch
R. Grau and J. Fritz
C-11 The application of immunoflorescence to the screening of meat supplies against pathogenic bacteria
D. L. Georgala
C-12 Influence of muscle extracts on the evaluation of microbiological quality
A.B. Talbot
C-13 Changes of specific gravity of ham and beef round muscles in the process of aging
Z. Trumić, B. Maksinović, J. Rajić and D. Vasiljević
C-14 The effect of some preslaughter variables on pH changes post-mortem in pork, and the use of pH in predicting lean meat quality factors
R. Vetterlein and A.J. Kidney
C-15 The effect of post-mortem pH on bacon, sausage and ham quality
W.D. McLean and A.J. Kidney
C-16 Meat quality in relation to age and live weight in pigs
M.A. Janicki, J. Kort and J. Rozyczka

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

D-1 Meat quality research
L. Feinstein
D-2 The problem of drip loss in packaged fresh meat
E.W. Hopkins, D.H. Pilkington, K. Sato
D-3 Beitrag zur Identifizierung der Tierartzubehörigkeit von Fleisch in Fleischkonserven
H.J. Sinell and H.J. Langner
D-4 Zum quantativen Nachweis von Aufgeschlossenem Milcheiweiss in hocherhizten Fleischwaren mit Hilfe der indirekten Hämagglutination
C. Herrmann
D-5 Brauchbarkeit von Ranzingkeitsreaktionen bei Pökelwaren und Dauerwurst
R. Grau
D-6 Beitrag zur Einführung einheitlicher Richtlinien bei der Herstellung von Diät-produkten der Fleischindustrie
S. Rudischer
D-7 Changes in the hog fat under action of high temperatures
V.I. Piulskaia
D-8 Examination of the composition and stability of fat obtained by dry and wet rendering
B. Oštrić-Matiješević, M. Mirić, V. Marković and Z. Cupić
D-9 The rapid thermophysical method for dehydration and defatting of inedible raw materials in the animal feed production
K. D. Sinitsyn, S.G. Lieberman and V.P. Petrovsky
D-10 Some quick methods for the quality control of meats
J.B. Wilhelmsen

E Refrigeration and freezing

E-1 Die Rolle der technologischen Kühlhauser in der wirtschaftlichen Verwendung des ausgesschlachteten Fleisches
J. Mlynarik
E-2 Verbesserung der hygiene beim transport von Frisch-geflügel durch Kernkühlkörper
H. Reuter and A Glees
E-3 Tenderness and associated characteristics of stretched and contracted bovine muscle
H.K. Herrinng, R.G. Cassens and E.J. Briskey
E-3 Influence of packing methods on the ready-to use meat products quality during storage
N.N. Shishkina, L.L.Zbanduto, Z.V. Khokhlova, M.A. Iljashenko and Z.G. Scobeleva
E-4 Method of chilling as a durability factor of baby beef
V Oluški, M. Kovačević, A. Oluški and R. Živanović
E-5 Effect of microwaves thawing on beef quality
V. Ðorđevic, B Draganović and M. Nađ

F Curing

F-1 The influence of the curing process on the conversion of the meat pigments to nitroso-compounds
A. Borys
F-2 Reaktionsprodukte von Nitrit in Fleisherzeugnissen
K. Möhler
F-3 A comparison of the volatile fractions from cured and uncured meat
C.K. Cross, P. Ziegler and L.J. Rubin
F-4 A study of factors affecting the flavour of cured harm
H.W. Barnet, H.R. Nordin, H.D. Bird and L.J. Rubin
F-5 Protein changes in producing cured and smoked pork
K.E Swift and W. Sulzbacher
F-7 Some factors influencing the colour in cured ham muscles
V. Višacki, b. Mihajlović, V. Ivić and M. Stefanović
F-8 Penetration dynamics of ingredients of intravascularly injected pickle into ham muscles
M. Nađ, B Draganović and M. Petrović
F-9 Selective effects of salt and smoking on the bacteriological flora of bacon with special reference to prepacking
A.G. Kitchell and M. Ingram
F-10 The influence of cover pickles on the microflora
V.I. Krasikova, N.D. Likhonosova, V.I. Marushkina and N.V. Ludanova
F-11 Nitrate reducing organisms in bacon curing brines
J. Patton and D.C. Wilson
F-12 Staphylococci and micrococci from pork, curing brines and bacon
J.T. Patterson
F-13 Smoked pork meat microflora and use of stimulating culture in ham production
L.L. Kukharkova, E.M. Freidlin, Z.N. Kostrulina, L.A. Bushkova, G.R Eremina and A.A Sokolov
F-14 General comments on the papers on curing (In German)
F.P. Niinivaara

H Processing of meat sausages

H-1 Influence of storage of pork and beef fatty tissue on the stability and dispersion of emulsions
I. Savić, R. Tadić, M. Marinkov and S. Petkov
H-2 Influence of storage and thermal treatment of pig skins and beef tripes on some properties of their suspensions and emulsions
B. Skenderović and Ž. Mančić
H-3 The application of glucone delta lactone in meat products
J. Meester
H-4 Lipolytic activities of Staphylococci and Micrococci
J. T. Patterson
H-5 Die Wariabilität der Microflora von Rohwurstwaren mit Schutzhülle
W. Pezacki and L. Urbaniak
H-6 Der Einfluss der anfäglichen Trockungsgeschwindigkeit auf die Qualität der Trockenwaren
G. Karpati, K. Nemes and E. Zukal
H-7 Investigation of free fatty acids content of Danish dry sausages
Z. Duda
H-8 Beobachtungen über Beziehungen zwischen Redox Potential und Farbaltung der Rohwurstreifung
E. Kuchling
H-9 Lipolytic bacteria in dry sausages. I. The activity of Micrococcaceae on swine fat
C. Cantoni, M.R. Molnar, P. Renon and G. Giolitti
H-10 Spoilage of sausage due to Clostridia
J. Takacs and K.G Narayan
H-11 The bacteriology of fish sausage
U. Simidu
H-12 Prevention of canned frankfurters blowing by means of propionic acid
F. Rigler and B. Sojer
H-13 Examinations of radioactive substance permeability of some meat and meat products packing materials
B. Petrović, J. Rašeta and J. Bergović
H-14 The effect of Lactobacilli and Micrococci culture on the ripening of dry sausage
E. Nurmi

J Smoking

J-1 Some remarks on the flavour acceptance of phenols isolated from wood smoke
K.B.M. Miller
J-5 Effect of friction smoke density on organoleptic properties of electrostatically smoked products
J. Ševar and V. Djordjević
J-7 Regulierung des Räucherung-Reifungsprozesses bei der Herstellung von Dauerwaren
D. Kassai
J-9 Über die Wirkung der Räuchermethode auf die Qualität und Gewichtsverluste der Produktion
F.P. Niinivaara and R.U. Korhonen
J-10 Elimination of smoke in manufacturing technology of cooked, semi-smoked and smoked sausages
N.N. Krilova, V.P. Volovinskaya, V.M. Gorbatov, J.N. Laskovskaya, and E.I. Goldman

K Canning

K-1 Effect of plant proteinases on some properties of brine cured pork
V. Djordjević, B. Skenderović, N. Kekić-Simić and Šuvakov
K-2 Überlebende Mikroflora in pasteurisierten Shinken
J. Zlámalova
K-3 Influence of some factors on shelf life of canned pasteurised products
R. Žakula, P. Popović, D. Stolić and R.Srbljin
K-4 Influence of certain factors on on the appearance of yellow-brown discolorations on the surface of cured canned pork
I. Savic, M. Suvakov, J. Nicolic and S. Korolija
K-5 Biological evaluation of principal meat canning methods
N.G. Belenky
K-6 Über die Haltbarkeit der Halbkonserven unter verschiedenen Aufbewahrungstemperaturen and The Stability of Pasteurised Canned Meat During Storage at the Different Temperature.
A.H. Beganović and S. Matić

1966

Additional information

A Nutritive value

A1 Composition and nutritive value of carcass cuts
E. Blegen and A. Damm
A2 Composition and nutritive value of sausages and meat products
E. Blegen and A. Damm
A4 Einige Untersuchungen über den Nährwert des Fleisches: I. Über den A-Vitamin und Eisengehalt der Leber. II. Über den Einfluss technologischer Prozesse auf den A-Vitamingehalt der Leber
P. Antila and F.P. Niinivaara
A5 Der Fleisch und Fettansatz von Schweinen verschiedenen Gewichtes
E. Otto
A6 Über den Einfluss des Kollagenanteils im Fleisch auf Ganzkörperzusammensetzung und Entwicklung wachsender Ratten. Vorläufige Mitteilung
H. Erbersdobler, R. Wellhäuser and G. Pfeiffer

B Quality

B1 Effect of heating on quality of meat products
I.B. Krol
B2 Der Bindegewebsanteil im Fleisch von Schlachttieren
H. Linke
B3 Tenderness of selected bovine muscles
A.M. Mullins
B4 Effect of various temperatures of water and solution of sodium chloride and polyphosphates on hydration of ground beef
Ž. Trumić, N. Petrović, V. Ristin
B5 Influence of the composition of the gaseous environment on the changes taking place in smoked Wiltshire bacon during storage
R. Spencer and A.M. Taylor
B6 Lungenentzündungen bei Schweinen und deren Folgen für die Fleischqualität
W. Sybesma
B7 The effect of feeding storage deteriorated and normal barley, soaked and unsoaked, on the growth and carcass quality of pigs
S. Thomke, C. Pira and K.A. Persson
B8 The quality of meat from British heavy hogs and some factors which influence it
R. Vetterlein and R.S. Hannan
B9 The qualitative indices of beef and pork primal cuts as affected by the types of packs
N.N. Shishkina, L.L. Zbanduto, Z.V. Khokhlova, V.S. Moisejenko and Z.G. Skobeleva
B10 Factors determining the quality of quick-frozen ready-to-cook pork products
A.P. Sheffer and T.D. Tsintsadzeh

C Flavour

C2 The effect of tocopherol and other antioxidants in the feed upon the flavour of pork
H. Astrup
C3 Die Veränderrungen in Gehalt flüchtiger Riechstoffe im Laufe der Verlagerung und Verderbniss des Fleisches
D. Klima
C4 Pork tissue growth and composition with emphasis on control of sex odor
L.E. Kunkle
C5 Aromabestandteile von Flüssigrauch und Rauchsalzen zur Sekundärräucherung von Lebensmitteln
H.J. Langner
C6 Contribution of phenols to boar odour
R.L.S. Patterson
C7 Einflussfaktoren auf Geschmackseigenschaften von Rindfleisch
L. Schön and I. Schön
C8 New Zealand researches on the effect of pasture species on the fat composition and the degree of mutton flavour in Romney-Southdown lambs
D.A. Cramer, R.A. Barton, F.B. Shorland and Z. Czochanska
C9 Methods for following lipid oxidation in meats
B.M. Watts and B. Greene
C10 The effect of thermal processes upon the flavour of canned meat with special reference to the changes of some amino acids
A. Żołtowska

D Methods and analysis

D1 Die Brauchbarkeit der Biologischen Berwetung der Eiweissqualität/NPU/ bei der Verfassung von Rezepturen für Fleischprodukte ( Usefulness of NPU value for development of meat products recipes)
B. Balicki
D2 A sausage layering device for measuring smoke flavour penetration
l.J. Bratzler
D3 Über die Verwendbarkeit einer Butyrometer Schnellmethode für die orientierende Fettbestimung in Wurstwaren
D. Grossklaus
D4 Sulfhydryl und Disulfidgruppen des Fleisches und ihre Bestimung.
K. Hofmann and R. Hamm
D5 Methode zur objektiven Bestimung der Zartheit vom Fleisch
J. Jedlicka
D6 Zum K-gehalt von Rind-, Schweine- und Schaffleish
W. Kreuzer, C. Ring and K. Schröder
D7 Use of concentrated extracts for microbiological assays of penicillin residues in porcine tissues
G. Loftsgård, E.J. Briskey and C. Olson
D8 Beurteilung von Fleischerzeugnissen durch chemische Bestimung einzelner Aminosäuren
K. Möhler and W. Volley
D9 The depletion of added sodium nitrate in meats
H.R. Nordin, L.J. Rubin and H.W. Barnett
D10 Quantitative Veränderungen im Fleisch, Innereien und Fettgeweben beim Garprozess
S. Rudischer
D12 A protocol for the rapid evaluation of fresh and processed meat products
J.E. Thompson and L.M. Corsi
D13 Comparison and application of various methods for the determination of cooking rate in meat products
V. Višacki, S. Korolija, M. Suvakov and M. Marinkov
D14 Changes in free amino acids in muscle tissue as related to meat qualitative condition
N.A. Golovkin and A.A Vasilyev
D15 A spectrophotometric study into the colour of natural pork ready-to-cook products during freezing and storing
T.D. Tsintsadzeh, A.P. Sheffer and Yu.N. Lyaskoskaya
D16 On the role and importance of individual smoke phenols in inhibiting the oxidative deterioration of smoked meats
V.I. Kurko
D17 The dynamics of nitrogen containing substances in brines of different age during ham curing
M.M. Mikhailova,V.I. Krasikova, N.D. Likhonosova, A.E. Mikhailova, V.I. Marushkina, N.V. Ludanova and L.P. Ovtchinnikova
D18 On the quality evaluation of proteolytic enzyme preparations used for meat tenderisation
V.I. Solovyov, I.A. Shumkova and V.P. Karpova

E Microbiology and biochemistry

E1 Quelques consequencies techniques, economiquess et sociales de l'application des regles d'hygiene generale sur l'hygiene alimentare
J. Adroit and L. Richou
E2 Sex and weight associated changes in fatty acid composition of porcine muscle lipid
E. Allen, R.G. Cassens and R.W. Bray
E5 Verhalten von Sarkoplasma beim Erhitzen
F.A. Lee and R. Grau
E6 Molds and meats
L. Leistner and J.C. Ayres
E8 Studies on the acceleration of the ripening process of dry sausages
E. Nurmi
E9 Bacteriological changes in prepacked pork during storage with reference to the gas composition in the pack
G.A. Gardner, A.W. Carson and J. Patton
E10 Incidences de l'etuvage sur la qualite hygienique de deux types de produits de charcuterie
J. Billon and P. Perron
E11 Immunologische Eigenschaften einiger wasserlöslicher Muskeleiweisse
H.J. Sinell
E13 Pre-slaughter temperature and its effect on the post-mortem metabolism in pig muscle
W. Sybesma and J.G. van Logtestijn
E14 Some data about the correlation between pH, temperature, and rigor values 40 minutes post-mortem and the meat quality of pigs
J.G. van Logtestijn and W. Sybesma
E15 On the development of and toxin production by Cl. perfringens in smoked sausages during its manufacture and storage
E.F. Tsyss, P.B. Perova, J.P. Pivovarov and M.M. Loginova
E16 The biochemical process of meat aging
V.I. Solovyov
E17 The effect of post mortem pH, rigor and temperature pattern on the processing yield of pork
J.G. van Logtestijn

F Technology

F1 Mechanisierung der Pansenbearbeitung
B.Dolezal and J. Hlavinka
F2 Produktionsleitung auf Grund der Chemischen Zusammensetzung der Rohstoffe
GY. Kárpáti and E. Zukál
F5 Modern block-freezing equipment for meat
D.Kassai and E. Ravasz
F7 Rapid and slow chilling of pork after slaughtering under controlled climatologic conditions
F.J. Westerling
F8 On the validity of approximate methods of calculation during meat chilling
N.A. Golovkin and L.I. Loginov
F9 Intensification of meat chilling freezing and thawing
A.P. Sheffer, A.G. Saatchan and G.D. Kontchakov
F10 Storage of freeze dried chicken in flexible film materials
A.S. Bolshakov and P.I. Pugatchev
F11 Studies into the influence of electrolytes and heat on collagen conversion into gelatin
E.V. Gayevoy and D.P. Radkevitch
F12 Studies on the influence of low and ultralow temperature on collagen conversion into gelatin
E.V. Gayevoy and D.P. Radkevitch

1967

Additional information

A

A1 Hygiene in meat processing plants: I. Importance of bacteria in meat processing plants
J.T Patterson
A2 Hygiene in meat processing plants: II. Methods of assessing carcass contamination
J.T Patterson
A3 Evaluation of the extract release volume phenomenon for the detection of bacterial spoilage of meats
G.W. Riedel, T. Burke and H.R. Nordin
A4 Evaluating the effects of heat on salmonellae in foods
D.L. Georgala and C.M. Davidson
A5 Eine statische Methode zur Kontrolle der sanitären Verhältnisse
E. Kuchling
A5 Erfahrungen bei der Einführung von Attributsprüfmethoden zur Qualitätskontrolle der Schweineschlachtung
E. Kuchling, A. Baier and G. Schmidt
A6 Staphylococcus aureus in vacuum packed bacon
R. Spencer
A7 The role of sulphite in the preservation of meat products: A review
A.J. Kidney
A8 Die Anwendung Fungizider Mittel in der Fleischindustrie
J. Gola, S. Mareček and F. Pokorný

B

B1 Schnellmethode zur Bestimung von Staphylokokken Enterotoxin in Fleischerzeugnisse
I. Stojanov, N. Nestorow
B2 A survey of a factory for the sources of lactobacilli characteristic of vacuum packed, Wiltshire cured bacon
A.G. Kitchel and G.C. Ingram
B3 Untersuchungen über die biologische Aktivität des Fleisches und der Innereien bei der Verarbeitung und Aufbewahrung
M. Stoitschev
B4 The relationship between carbon dioxide production and growth of pure strains of bacteria on porcine muscle
G.A. Gardner and A.W. Carson
B5 Untersuchungen zur Abtrennnung von Clostridium botulinum von anderen Clostridienarten in Rahmen bakteriologischen Fleischuntersuchung
R. Hadlok, D.E. Grunwald and H. Bartels- Giessen
B6 Entwicklung der Mikroflora in schnellreifender deutscher Rohwurst und analoge quantitative Aminosäureanalyse bei einer Salami
G. Reuter, H.J. Langner and H.J. Sinell
B7 Sterilisation of canned meats with regard to the resistance of Bacillus stearothermophilus spores
R. Zakula
B8 Die Einwirkung der Atmosphäre mit verschiedenen Konzentrationen von zugesetztem Kohlendioxid oder Stickstoff auf die Eigenschaften des kühlgelagerten Fleisches
M.S. Pohja, A. Alivaara and O. Sorsavirta
B9 Influence of the cover pickles used for ham curing on the process of lactic acid bacteria fermentation
A.E. Mikhailova
B10 On the question of survival development and toxin production of Cl. perfringens in smoked dry sausage during its manufacture and storage
E.F. Tsyss, P.V. Perova and M.M. Loginova

C

C1 Quantitative Bestimung des Blutgehaltes in der Muskulatur von Schlachtrindern nach Entbluten im Liegen und im Hängen
E. Hess and I. Klinger
C2 Der Schlachtwert von Rindern unterschiedlichen Alters
E. Otto
C3 Characteristics of pig carcases at the slaughter line and fresh ham muscle in relation to the properties of canned ham
P.S. van Roon and J.A. Leest
C4 The losses of live weight, tissue shrinkage, carcass yield and changes of some properties of meat of slaughter pigs owing to the transportation
J. Vrchlabský
C5 Ante-mortem fasting and marketing stress effects on dressed yields and quality of pork carcasses
J.W. Cole, C.B. Ransey and R.L. Saffle
C6 Slaktkropparnas sammansättning hos nötkreatur en kvantitativ kvalitetsfaktor (In Swedish only)
E. Brännäng
C7 Ante-mortem problems
J.T. Annis
C8 Consequencies de quelques traitements ante-mortem sur la rapide de la chute du pH musculaire post-mortem, la capacite de retention d'eau et la coloration de la viande
J. Charpentier
C9 Versuche zur Verbesserung der Fleischqualität von Schweinen durch Prä- oder postmortale Injektion von Sauerstoff
J.G. van Logtestijn and W. Sybesma
C10 LDH₅ and meat quality
W. Sybesma, J.C.M. H. Heer
C11 Description d'un reflectometre portatif destine a l'appreciation objective de la couleur de la viande
J. Charpentier and J. Verge

D

D1 Die Hemmwirkung des Blutserums auf die Enzymaktivität von Ficin
N. Nestorov and L. Lilov
D2 Some observations on the shrinkage of beef muscle fibers during heating
W.A. Landman
D3 Prevention of appearance of dark cutting beef
V. Oluški, A. Wagner, B. Mihajlović and B. Sojer
D4 Changes of phosphorous compounds in porcine muscle post mortem
R. Rede and S. Rahelić
D5 Evolution post mortem des proteines myofibrillaires du muscle de bovin
C. Valin
D6 Über genetische Einflüsse auf postmortale Veränderungen im Schweinefleisch
J. Scheper
D7 Influence of some factors on changes of water-holding capacity of beef muscle
S. Rahelić, R. Rede and J. Joksimović
D8 Selective characteristics of connective tissues influencing muscle quality
A.M. Mullins, R.E. Crow and J.D. Fox
D9 Note sur les relations entre la durete de la viande et les principales caracteristiques du tissue conjoctif
R. Boccard, B. L Dumont and O. Schmitt
D10 Contribution a l´etude du pouvoir de retention d'eau de differentes fractions musculaires chez le porc normal et exsudatif
R. Goutefonga
D11 Elastin changes during meat ageing and as affected by some preparations of proteolytic enzymes
V.I. Solovyov and I.N. Karpova
D12 Colour changes of packed cooked and smoked sausage during keeping in refrigerated display cases with various degree of illumination
N.N. Shishkina and N.A. Moltchanova
D13 Changes in nitrogen forms during ageing of unsmoked dry sausage with Lactobacterium plantarum added
A.A. Sokolov, R.M. Salavatoulina
D14 Muscle pigments as influenced by some physical and chemical factors
N.N. Krylova, I.N. Lukonina
D15 Behaviour of nucleotides, nucleosides and bases in dry sausages during ripening
C. Cantoni, M.R. Molnar, P. Renon and G. Giolitti
D17 Changes in the amino acid contents of freeze-dried minced meat during storage
N.L. Morosina
D18 Characterization of intramuscular lipids of slaughter animals of all types
L.F. Kelman and Yu.N. Lyaskovskaya
D20 Changes in the aromatic substances in meat during refrigerated storage
N.A. Golovkin and A.A. Vasilyev

E

E1 Ermittlung des effektiven Eiweissgehaltes von Fleish und Fleischprodukten aus dem Differenzwert von organisch gebundenem Gesamtstickstoff und durch starke Basen abspaltbaren Amidostickstoff
S. Rudischer
E2 Nachweis und Bestimung von Alkylnitrosaminen in Fleischerzeugnissen
K. Möhler and O.L. Mayrhofer
E3 The method for the determination of the degree of collagen containing material readiness for glutin extraction
N.V. Blynskaya, D.I. Virnik, M.I. Doukhovnaya, E.Yu. Koulikova, N.N. Patrashev, D.P. Radkevitch and N.N. Touzova
E4 Electrophoretic detection of non meat proteins in meat products
W.J. Olsman
E5 Some chemical aspects of aroma development of smoked food products
V.I. Kurko
E6 Vergleichsversuch über Phosphorbestimung in den Fleischkonserven mit der Ekstraktions- und Verbrennungsmethode
R. Frączak and A. Żaboklicki

F

F1 Technological aspects of the preparation of hams of pale watery pork
P.C. Moerman
F2 Osmotische Trocknung und Reifung von Rohwürsten
O. Prändl, J. Haas and S. Hrabal
F5 Versuchs-Anlage zur Herstellung von roher Rauchlösung
J. Foltányi and J. Erdélyi
F6 Internationale Standards für Fleisch und Fleischerzeugnisse
I. Schön

G

G1 Relationship between meat quality and cooking losses
G. Gantner, L. Körmendy, M. Losonczy and F. Lörincz
G2 Die Abhängigkeit des Gehaltes der saueren Phosphatase von der thermischen Behandlung des Gepökelten Schweinfleisches
M. Šuvakov, V. Višacki, M. Marinkov and S. Korolija
G3 Produktionsleitung der Fleischerzeugnisse auf Grund der matematischen Statistik in Beziehung der Chemischen Zusammensetzung
Gy. Kárpáti and E. Zukál
G4 Untersuchungen zur Qualitäterhaltung bei der Tauglichmachung von schwachfinnigem Rindfleisch
K. Tändler
G5 The evaluation of physico-chemical methods for the determination of meat quality employing the dispersion analysis of variational statistics
N.N. Krylova, G.L. Solntseva
G6 Changes in the physicochemical and bacteriological indices of quick frozen ready to eat meat dishes during storage
L.L. Zbanduto , M.A, Ilyashenko and N.V. Marodudina
G7 On the possibility of decreasing free nitrites and nitrates in sausage products
L.P. Lavrova, V.I. Solovyov, M.S. Kalyonova, L.A. Boushkova, L.I. Morozova, G.K. Eryomina, O.P. Schyogoleva, T.I. Ryabova

H

H Nutritional value of meat (Comments on session papers)
F.P. Niinivaara
H1 Über die jahreszeitlichen Variationen im Nährstoffinhalt der Leber
P. Antila, E. Varesmaa and F.P. Niinivaara
H2 Über die Veränderungen im Fleisch während der Reifung in der Luft und in der Cryovac-Verpacknung, im besonderen die Veränderungen des Thiamingehaltes
F.P. Niinivaara and P. Antila
H3 Die Aminosäure-Zusammensetzung des finnischen Fleisches im Vergleich mit der Milch
V. Antila and P. Antila
H4 Relations between the structure and nutritional value of some meat proteins: Variation in the molecular size distribution of water soluble material upon storage
P. Fasella, E. Maggi and R. Strom

1968

Additional information

Supplement

Anaerobic glycolysis in muscle taken immediately post-mortem and from live pigs under anaesthesia
P.J.V. Tarrant and J.V. McLoughlin
Effect of pH value on the development of consistency of dry sausage
E. Nurmi and F.P. Niinivaara
Effect of heat on meat structure
B.G. Giles
Electrophysical studies on fresh and frozen meat differentiation
J. Moreno-Calvo and E. Garcia-Matamoros

A

A1 Problems in meat hygiene
E.H. Kampelmacher
A2 The changing pattern of meat production
A. Ginsberg
A3 Hygiene in meat processing plants - Methods of reducing carcass contamination
J.T Patterson
A4 Entwicklung und Wirkung statistischer Datenermitlung zur sanitären Kontrolle von Produktion und Handel
E. Kuchling, J. Hoppe, K. Lenk und E. Conrad
A5 Beurteilung und Bewertung der proteolytischen Mikroflora in Fleischezeugnissen
J. Zlámalová
A6 Variations in the composition of the flora on a Wiltshire cured bacon side
G.A. Gardner and J. Patton
A7 Heat resistance and significance of enterococci
K. Incze
A8 Contribution to the study of the thermoresistance of Bacillus spore suspended in different substrates
R. Žakula and M. Todorovič
A9 к вопросу о выживаемости и развитии вас. сегеus в колвасе в процессе ее проивводства и хранения
E.F. Tsyss, P.V. Perov, M.M. Loginova U.P. Brewers and A.M.Akimov
A10 Сравнительные иэучения некоторых методов санитарно-гигиенического анализа мяса
I. Stoyanov, S. Dzhevizov, M. Litvinenko, L. Matveev, M.N. Miteva, Y.Stefanov and H. Tyutyundzhiev
A11 Ускоренный метод индикации E. coli и coliformi
E.M. Freidlin and L.L. Kuharkova
A12 Принципы оценки пригодности дезинфицирующих средств для профилактической дезинфекции в мясной промышленности
E.F. Tsyss P.V. Perov Z.A. Chuikin and M.M. Loginov
A13 Studies on the anaerobic digestion of slaughterhouse waste waters
A.B. Talbot and N. Ireland
A14 Влияние радиации на бактериальное заражение мясных туш аутоинфекциеи (In Russian) and The influence of post-irradiation autoinfection on the bacterial infection of meat carcasses (In English)
C. Kossakowski
A15 The hygiene of the smoke process
M. Debeš
A16 Investigations on the types of clostridia occurring in food products of animal origin
Z. Gaugusch, S. Kafel and E. Ozdzyńska
A17 The influence of curing salts on the behaviour of clostridia in canned pasteurised hams stored at various temperatures
B. Wojtoń, A. Kossakowska, S. Kafel, T. Wideńska and Z. Gaugusch
A18 The estimation of the hitherto applied method of E. coli detection meat curing brines
S. Kafel and E. Ozdzyńska
A19 Investigations on the occurrence of Cl. perfringens in meat carcases of sheep used for ''Rabiesvac'' vaccine production
A. Kossakowska, S. Kafel and A. Paleolog
A20 Study on the correlation between coagulase and lipase production in staphylococci
E. Ozdzyńska and S. Kafel

B

B1 Instrument measurement of changes in meat brought about by cooking
K. Bryce Jones
B2 Untersuchungen über die Programmierung des Hauptkomponentenanteiles von Würsten
C. Szczucki
B3 Studies on the influence of cooling upon the general lethal effect in pasteurisation of tender pork loin in cans under for different thermal regimes (In English), Изучение влиянии охлаждения на общий летальный эффект при пастеризации иясных полуконсервов ''филе'' при четырех различных термических режимах (In Russian)
T. Vasilev and J. Stoyanov
B4 Das Gefrieren von Fleisch durch Modulieren der Parameter Geschwindigkeit und Temperatur der Luft bei Wärmeaustausch durch Strahlungn German), Замораживание мяса методом мдулирования параметров скоростм и температуры охла дакю-щего воздуха в услоиях теплопередачи излучением (In Russian)
J. Kondratenko
B5 Technology and control in the production of dry sausages
E. Stenberg Knudsen
B6 Untersuchungen über die Homogenität der Wurstwaren ferner über den Zusammenhang von Homogenität, Qualität der Fertigware und wirtschaftlichem Rohstoffaufwand
E. Zukál and Gy. Kárpáti
B7 Smoking of meat and meat products in electrostatically precipitated smoke
J. Rusz
B8 Änderungen der Proteine in gepökelten Fleischerzeugnissen während Wärmebehandlung
C. Gantner and V. Mihályi
B9 Изменение цвета упакованнои вареной колбасы при хранении в охлаждаемых витринах с различной освещенностыо
N.N. Shishkin and N.A. Molchanov
B10 Некорые вопросы механизации свора и сохранения эндокринно-ферментного сырья
V.A.Sevostyano
B11 Эксперииентальное определение термических параметров фарша вареных колвас
В.М. Горбатоь, П.С. Гноевой and В.Н. Масюков
B12 Effect of curing procedure on water-holding capacity and heat penetration into cured hams
M. Marinkov, M. Šuvakov, M. Striber and V. Višacki
B13 Der Einfluss des Vakuumverschlusses auf Hitzerdurchdringung und Qualitätsmerkmale von Fleischkonserven
F. Wirth
B14 Erfahrungen bei der Herstellung von Zervelatwurst mit Glucono-delta-Lacton
F. Baum, S. Lieckefett, H. Rödel and H.J. Zunft
B15 Investigation of some factors affecting emulsifying of tallow of meat products
J. Rašeta and R. Karakaš
B16 Continuous processing of sausage products
H.W. Barnet and L.J. Rubin

C

C1 Schafft die Fleischbeschaffenheit Selektionsgrenzen für Mengekriterien des Schlachtwertes bei Schweinen?
L. Schön
C2 Des Speckwachstum bei Schweinen im Gewicht von 40 bis 115 kg
E. Otto
C3 Dynamic deformation as an aid to texture measurement
I. Akhaven, R.A. Lawrie and P.B. Yorston
C4 Relation between connective tissue content and WHC in some pig and beef muscles
R. Rahelić and R. Rede
C5 Comparative studies of chemical composition and post-mortem hydration in muscles of buffalo and cattle
J. Joksimović
C6 Veränderungen einiger Proteinfraktionen im Rindermuskel post mortem
H. Günther
C7 Pale exudative pork and effect on finished product quality
J.A. Leest and P.S. van Roon
C8 The effects of road transportation and lairage treatment on pig muscle
R.J. Elliot and J. Patton
C9 Der Einfluss höherer (klimatischer) Temperatur während des Schweinetransportes auf den pH-wert des Schweinefleisches nach der Schlachtung
J. Červenka
C10 Untersuchung zur feststellung von Qualität und Wirtschaftlichkeit des Zusatzes von aufgeschlossenem Sojaeiweiss bei Brühwurst und Brühwurstkonserven
S. Rudischer
C11 Anreicherung freier Aminosäuren in Fleischsuspensionen durch Mikroorganismen
G. Reuter and H.J. Langner
C12 Влияние препаратов протеолитических ферментов на структурно-механические и фиеико-химические свйства мясного фарш всвязи с ортанолептической оценкой приготовленных из него кулинарных
В.И. Солoвьев, А.Г. Поклад
C13 Der Einfluss einiger Pflanzenproteasen auf das Lebergewebe I. Die Succinatdehydrogenaseaktivität der mit Ficin, Papain und Bromelin behandelten Lebermitochondrien (In German), Сукцинатдегидрогеназная активность митохондрии печени обрабатываемых фицином папаином и бромелином (In Russian)
N. Nesterov, L. Lilov and Grosdanov (Н. Несторов Л. Лилоь и Грозданов)
C14 Ein Beitrag zur Untersuchung der pasteurisierten Dosenschinken auf die Anwesenheit gewisser Antibiotika
D. Majewska
C15 Differences in meat quality by varying preslaughter conditions
L.H.H.M. Landfers
C16 Blood enzymes and meat quality
W. Sybesma and L. Zuidam

D

D1 Gesetzliche Mindestanforderungen an die Qualität von Fleischerzeugnissen auf Grund chemisch-analytischer Statistiken
O. Wyler
D2 Some aspects about using statistical methods in the evaluation of sausages
F.P. Niinivaara and J.J. Laine
D3 Physiologische Variationsursachen auf die Zusammensetzung von Muskelfleisch
I. Schön
D4 Evaluation of meat from the standpoint of nutritive value of proteins
I. Voggnarova and Z. Dveřak
D5 Пищевая ценность бытрозамороженных изделий из говяжьего и свиного
Л.Л. Звандуто and З.Г. Сковелева
D6 Изучение сенсорной чувствительноси с целью отбра лиц способных к проьедению оргаолептического анализа мяснопродуктов исследований
Г.И Солнцева Г.И. Динариева
D7 Faktoren die Farbstabilität bei Schinken beeinflussen
D. Klíma, R. Blanka and V. Veselá
D8 Soret analysis of haem pigments and its application to the products of nitrite reduction in muscle
C.L. Walters, R.J. Casselden and A.McM. Taylor
D9 Разделение фенольных компонентов дыма на хроматографических колонках
В.И. Курко Л.Ф. Кельмрн А.А. Кузнецова
D10 The effect of temperature and relative humidity on the phenolic fractions of smoke samples collected in water filled cellulose casings
L.J. Bratzler and R.G. Harper
D11 Zur Bedeutung histometrisch ermittelter Wertmesstäbe bei der Qualitätsbeurteilung von Fleischerzeugnissen(In German), The importance of histometrically obtained criteria in judging the quality of meat products (In English)
K. Matthies
D12 Postmortale Veränderungen im Rindfleisch
W. Rödel, E. Sandner and L. Zahn
D13 A method for the determination of nitrite in meat products
N. Ando and Y. Nagata
D14 Le nitrate de potassium etude de la'toxicite chronique á moyen terme sur le RAT
C. Labie et M.M. Delzons
D15 Evalution of nitrite content in meat products after combined curing of nitrate and nitrite
M. Haugum, T.B. Tjaberg and A. Skulberg
D16 About the acid phosphatase test as acriterion for the heat treatment of hams and shoulders
W.J. Olsman

1969

Additional information
Opening lecture: Entwicklung der Fleischforschung seit 1955
R. Grau

A. Aspects of meat production and meat quality

A1 The desirability of pork products processed prior to chilling
R.L. Henrickson, A.F. Parr, E.D. Cagle, F.C. Arganosa and R. Johnson
A2 Fleischqualität und Mortalität beim Transport von Schlachtshweinen
L.H.H.M. Lendfers
A3 Heart rate counting from photoplethysmografic records as an aid in the search for better methods of handling hogs before slaughter
J.H. Luyerink and J.P.W. v. Baal
A4 Some characteristics of ham segments
R. Rede, S. Rahelic
A5 Measurements on unfixed mammalian muscle fibers from pre- and post-rigor muscles of animals at different stages of development
P.V.J. Hegarty
A6 Some characteristics of largest muscles of ham
S. Rachelić and R. Rede
A7 Influence of aldosterone on pale, soft, exudative (PSE) porcine muscle
F.L. Passbach jr., A.M. Mullins, V.K. Wipf and B.A. Paul
A8 Meat aging in burn sickness
O. Pawel, V. Kalousova, J. Janeček, Z. Tomeš and V. Hrušovska
A9 Beef tenderness in relation to connective tissue content
E. Prost and E. Pelczyńska
A10 Die Bedeutung der Rigormessung des Schinkens im Bezug auf Fleischqualität und Umwelteinflüsse
W. Sybesma
A11 Correlations between ultimate pH and some quality traits of sheep meat
P.E. Bouton and W.R. Shorthose
A12 Effects of composition upon ground beef palatability
Z.L. Carpenter and G.T. King
A13 Ist eine Aufmast von selektierten Färsen und Kühen zweckmässig?
E. Otto
A14 Meat food value and a degree of fatness of young cattle carcasses at different feeding planes
E.G. Shoumkov, N.I. Kouritsyn, E.A. Shklovsky, N.P. Stratilatova, T.M. Mittelstein and B.V. Garshan
A15 Weaning time, structure of rations and sex as the factors in production of qualitative lamb
J. Šokarovski, B. Džinleski, M. Taškovski , T. Tokovski, R. Ilkovski and N. Jordanovski

B Microbiological and hygienic aspects

B1 Beitrag zur Frage der Aufstellung von Normkeimzahlen für Brühwürste
H. Franksen, R. Hadlok and H. Bartels
B2 Rapid method for estimation of microbiological quality of meat and meat products
M. Losonczy and K. Incze
B3 Untersuchungen zur Mikroflora von vorverpackten aufgeschnittenen Brüh- und Kochwürsten
G. Reuter
B4 Sampling and bacteriological survey of ready to eat meats in Canada
J.D. Sproule
B5 Studies on discolouration of Norwegian Salami sausage
T.B. Tjaberg, M. Haugum and E. Nurmi
B6 Schimmelpilzkontamination von Fleischerzeugnissen über Gerwürze
R. Hadlok
B7 Results on investigation of thermoresistance of some bacteria suspened in meat, lard and tallow
R. Žakula
B8 Einfluss des Herstellungsprozesses auf die Mikroflora von Konserven aus zerkleinnerten Pökelfleisch
Z. Bem, D. Stolić, D. Tomčov
B9 The importance of Microbacterium thermosphactum in the microbiology of meats
G.A. Gardner and J. Patton
B10 Bacteriologé de la viande de bouef hachée surgelie
C. Labie and M. Delsons
B11 Die Wirkung des Natriummetabisulfits in Verbindung mit Schwefelsalz- oder Ameisensäure auf einige Bakterien und Virusstämme
J. Vrchlabsky
B12 The consumer's right to safety
A. Ginsberg
B13 Bakterielle Kontamination der Schlachthofabwässer bedingt durch Befriebsgrösse und Jahreszeit
E. Prost and B. Kucharski
B14 Hygienische Bedeutung der Verfolgung Proteolytischer Mikroflora in Dosenschinken
J. Zlámalová
B15 Salmonella in meat and poultry
J.T. Patterson
B16 Effect of the gaseous environment on the growth on meat of some food poisoning and food spoilage organisms
M.K. Shaw and D.J. Nicol
B17 Zum Vorkommen von koagulasepositiven Staphylokokken in Hackfleisch und Versuche zum Enterotoxinnachweis
H.-J. Sinell, D. Kusch und F. Untermann
B18 On the development and toxin production of Cl. botulinum in cooked sausage during its manufacture and storage
E.F. Tsyss, P.V. Perova, M.M. Loginova and V.S. Nishiporouk
B19 Chemical changes in lipids and sulfur-containing substances during ripening of raw sausage
Ö. Wahlroos and F.P. Niinivaara

C Chemical aspects of meat and meat products

C1 Content of some nutrients in raw and prepared beef and lamb
E. Blegen
C2 Investigation of the effect of transport of animals on the content of ammonia and amide nitrogen in meat
J. Červenka and J. Šlezinger
C3 Antioxidative properties of selected smoked meat products
H. Daun
C4 Studies on the post mortem glycolytic changes in the M. semimembranosus of lamb and beef
M.J. Follet and P.W. Ratcliff
C5 Changes in meat produced by cooking
B.G. Giles
C6 Veränderungen einiger Proteinfraktionen im Rindermuskel post mortem
H. Gunther
C7 Tenderizing effect of low-temperature long-time heating on bovine muscle
E. Laakkonen, G.H. Wellington and J.W. Sherbon
C8 Free amino acid contents in hams during curing and after thermal treatment
M.M. Mikhailova and L.P. Ovtchinnikova
C9 Eifluss verschiedener Faktoren auf die Bildung von Nirosaminen in Fleischerzeugnissen
K. Möhler und D.L. Mayrhofer
C10 The influence of feed on the fatty acid content and keeping quality of pork back fat
R. Nilsson
C11 Instrumental measurements of color changes in sausage
P. Koivistoinen and E.S. Loukimo
C12 Der Einfluss einiger Proteasen auf das Myoglobin
N. Nesterov, R. Dimkov und L. Lilov
C13 Influence of certain factors on the appearance of yellow-brown discolorations on the surface of cured canned pork
M. Šuvakov, V. Višaki and M. Marinkov
C14 Effects of sucrose additions to stuffing on ethanol contents in cervelate type sausages during processing and storage
Z. Duda, W. Pezacki and J. Pyrcz
C15 Zur Bildung von freien Aminosäuren flüchtigen Fett-Säuren und flüchtigen Carbonylen in reifender Rohwurst
H.J. Langner
C16 Mathematical modelling of dehydration and defatting process of edible and inedible meaty raw materials
S.G. Liberman, N.N. Mizeretsky, A.I. Snitsar, M.L. Fairvrshevsky and K.F. Shevkounov
C17 The fatty acid composition of pork and beef fat
R. Nilsson and I. Noren
C18 Der Lichtbrechungsindex nD des fettes als Charakteristikum für wachstumsbedingte Veränderungen in der Konsistenz von Fettgeweben
I. Schön
C19 Oxidative changes in pork backfat after antioxidant incorporation into pork
E.G. Shoumkov, M.I. Trantserva, N.P. Gorbataj
C20 Etude comparative de différentes méthodes d'appréciation et l'intesité du caractére exsudatif de la viande de porc
R. Goutefongea
C21 Eine Routine Methode zur quatitativen Bestimung von ATP und seinen Abbauprodukten postmortem Fleisch
R. Hamm and K. Potthast
C22 Determination of chlororganic pesticide residues in meat by gas chromatography technique
S.J. Kubacki
C23 Determination of calcium ion and phosphorous in meat and meat products
K. Kolar and R. Nilsson
C24 Physical-chemical properties and consumer attributes of meat soy food systems
C.F. Cook, E.W. Meyer, N. Catsimpoolas and E.F. Sipos
C25 Interaction of carbonyl- and reducton-like components of smoke with amino acids
V.I. Kurko and T.A. Schmidt
C26 Der Einfluss einiger Pflanzenproteasen auf das Lebergewebe VI. Der Einfluss von Ficin, Papain, und Bromelin auf das Zytochromoxydaseaktivität der Lebermitochondrien
L. Lilov, R. Dimkov, A. Grozdanov and N. Nesterov
C27 Determination of the biological properties of meat and body organs of slaughter animals in relation to some microelements and ascorbic acid contents under adequate feeding regimes
I. Rousev

D Technological aspects of meat

D1 Zur Beurteilung von Speck hinschtlich seiner Eignung für die Fleischwarenherstellung
T. Schmidhofer
D2 The study on the food value of trimmed beef meat
L.P. Lavrova, N.N. Krylova and R.M. Salavatoulina
D3 Einfluss des synthetischen Lysins auf die qualität des Scheinefleisches zur Herstellung von konserven und Halbkonserven
P. Gabrowski
D4 Einfluss verschiedener Betriebsbedingungen der Wärmebearbeitung auf den Nährwert von Fleischkonserven
R. Karakaš, J. Dinić and Z. Bem
D5 Das Weichwerden von Dosenwürstchen
J. Lat
D6 Study on the chemical and biological contents of children's canned foods made of poultry meat
S. Mitkov, S. Davidova, T. Nikolova
D7 Changes in size and shape of oblong type cans under the influence of cooking
S. Olewiński
D8 Changes in some B-complex vitamins contents during production of pasteurised canned ham, shoulder and loin
M. Stoytchev, L. Kominkov and Y. Krusteva
D9 The pH in muscles 24 hours after slaughter in relation to canned ham quality
N.G. Westerink and J.A. Leest
D10 Redox potential in Fleisch-konserven
F. Wirt and L. Leistner
D11 Quality of canned meats of East African wild ungulates
J. Wismer-Pedersen
D12 Losses in available lysine in canned beef as influenced by the severity of processing
Z. Ziemba and Y. Mälkki
D13 Meat preservation at depressed water at depressed water activities
M.C. Brockman
D14 Quick-frozen ready-to-eat meat's stability during storage
N.N. Shishkina, L.L. Zbanduto and N.A. Lebedeva
D15 Effects of some food additives on the behaviour of nitrite in processing meat products
N. Ando and Y. Nagata
D16 The influence of high freezing rates on the quality of frozen ground beef and small cuts of beef
B. Jakobsson and N. Bengtsson
D17 Oxidative processes in beef and pork fat as effected with the temperature conditions of freezing and cold storage
N.Nesterov, T. Vasilyev. L. Lilov, N. Tyutyundgiyev, L. Ivanov, St Dgevisov and K. Miseva
D18 The influence of freezing and thawing on the quality of pork
R. Nisson
D19 Mass-Stäbe zur Erfassung des Schlachtwertes an Schlachttierkörpern von Kalbern
L. Schön
D20 Trends for improving the slaughter line for beef meat
A. Tunkov
D21 Theoretical basis for complex bone rendering in a continuous process
S.G. Liberman, K.D. Sinitsyn and M.L. Fairvrshevsky
D22 The filtration of bacon brine
E.J. Dyett
D23 Some biochemical indices and taste of hams as influenced with a reused brine
V. Krasikova, M. Stoitchev, N. Likhonosova, At. Tchakev, M. Mikhailova, N. Dimitrova, L. Ovtchinnikova, Z. Tontchevska, N. Loudanova and B. Boyev
D24 Rheology of minced meat during cutting
A.V. Gorbatov and V. M. Gorbatov
D25 Investigations on the chemical, toxicological and biological properties of the Polish smoke extract
Z. Kozlowski, J. Simon and M. Willinowski

1970

Additional information

A Aspects of meat production and meat quality

A1 Contribution to investigation of indices of fresh pork quality
V. Djordjević, M. Mirić, M. Polić, O. Lješević and M. Milanović
A2 To what extent is the exudation of pork based on genetics (in German)
J. Scheper
A3 Quality indices of meat products
M. Stanku, M. Solomon and K. Zafiu
A4 Problems arising by determining the modifications of the muscle structure during maturation (in French)
P. Salé and C. Valin
A5 Development of a standardized procedure for the slaughter of experimental beef animals from the Danish progeny station ''EGTVED''
L. Buchter
A6 Relation between physiological reaction in pigs to hyperthermia and exudative character of muscle tissue post mortem (in French)
J. Charpentier
A7 Study of the process of solubility of muscle proteins and changes in the reaction of water soluble protein in dependence of temperature storage in the first 24 hours post mortem
A. Pinkas and E. Toncheva
A8 Studies of some postmortem changes in buffalo meat
M.A. El-Ashry and M.S. El-Dashlouty
A9 Studies of some histological changes in buffalo meat during autolysis
M.S. El-Dashlouty and M.A. El-Ashry
A10 Improving beef tenderness by preventing muscle shortening in the carcass
R.L. Hostetler, B.A. Link, W.A. Landmann and H.A. Fitzhugh jr.
A11 Objective colour measurements of fresh pork loin. A comparison of the Fahellpho-Mariensee, the Göfö and the electrophotometers
P.A. Barton
A12 Evolution with age of carcass and meat quality of sheep (in French)
R. Boccard, B.L. Dumont, P. Legras and G. Roy
A13 The influence of postmortem temperature and treatment on meat tenderness in broilers
T. Vestergaard
A14 Study of the influence of some factors on the composition and quality of pig meat (in Russian)
М. Маtchev
A15 Specific gravity as a criterion of carcass use value (in Russian)
S. Aleksandrovicz , B. Dzierzynska-Cybulko, W. Maruniewicz, W. Pezacki
A16 A study of the interrelationship between individual organoleptical and physicochemical characteristics of individual beef muscle tissue (in Russian)
G.P. Dinarieva and G.L. Solntseva
A17 Studies on high environmental temperatures upon the organisms of pigs (in German)
M. Steinhardt and Sh. Geogiev
A18 A study of the content of retinol and thiamin in livers of up to five months old lambs
N. Nesterov, N. Kojuharova and N. Kirdzhieva
A19 Biological values of meat proteins and content of some minerals (in German)
J. Doubravicky and F. Strmiska
A20 Observations on meat tenderness on bovine M. longissimus dorsi
A.J. Møller
A21 Influence of the carcass location of adipose tissue on the fatty acid composition of pork fat
I. Ingr
A22 Influence of muscle location on fatty acid composition in the pig
C. Catchpole, C. Horsfield and R.A. Lawrie
A23 Comparative studies on meat characteristics of both halves of M. longissimus dorsi (in German)
F. Grosse
A24 A study on transport stress in cattle and conditions for its manifestation (in Russian)
Н. Несторов Тр. Томов .А.Р. Крнстев
A25 The influence of stunning methods on the properties and quality of pig meat
J.A. Leest, P.S. van Roon and H.A.Brower
A26 Some observations on blood composition and meat quality in relation to the antemortem history of hogs
J.H. Liolerink and J.P. van Baal
A27 The effects of pre slaughter injection of magnesium sulphate on glycolysis and meat quality in steer
D. Lister and P.W. Ratcliff
A28 Contribution for determining some physiological parameters in the field of industrial pig production (in German)
Sh. Georgiev, I. Boshkov u. and R Teoharova
A29 A comparable trial for intensive fattening of steers of different Bulgarian breeds (in German)
E. Kadijski, Z. I. Zachariev and P.N. Petkov
A30 Buffalo meat production in the Azerbaijan Soviet Socialist Republic (in Russian)
A.A. Agabeily
A31 A comparison of slaughter values of young crosses of the German white and black local breeds, with different final weight and fattening methods (in German)
E. Otto
A32 The possibility of improving the yield and quality of buffalo meat by crossing
A. Ognjanovic, D. Polihronov and J. Joksinovic
A33 Influence of fattening of young cross breeds of Macedonian Busha cattle on yield and meat quality
B. Dzinleski, S. Smilevski and R. Ilkovski
A34 Parental size and carcass composition of lambs
T.P. Ringkob, G.H. Wellington and D.E. Hogue
A35 Digestibility and nutritive value of animal fats on the basis of biological studies
A. Tederko and B. Balicki
A36 Stunning procedures and meat quality
W. Sybesma and W. Groen

B Mikrobiological and hygienic aspects

B1 Biochemical processes as effected with microorganisms metabolites. Part 1 (in Russian)
A.E. Michailova, V.I. Marushkina, M.M. MiKhailova, N.D. Likhonosova, M.V. Ludanova, L.P. Ovtchinnikova
B2 Microbiological evolution of sausage meat under the influence of used ingredients and method of conservation (in French)
J. Fournaud, B. Jacquet and B. Poujardieu
B3 Trials about influence of lactobacilli starter cultures to the ripening process of fermented sausages (in German)
G. Reuter
B4 Studies of the effect of lyophylized bacterial leavens in the fabrication of French dry sausage (in French)
J. Rozier, P. Durand, C. Michel and F. Tarika
B5 The effect of nitrite on the growth curve of lactobacilli and micrococci
E.V. Nurmi and S.O. Turunen
B6 Cl. botulinum - Growth and toxin formation in canned meat (in Russian)
D. Bajljosov
B7 A trial for a rapid detection of botulinum toxin (in Russian)
E. Mejeevsky
B8 Comparative examinations for the effectiveness of media to detect clostridia from canned meat products
J. Takacs
B9 The influence on growth of three Bacillus species by pH, sodium chloride, sodium acetate, sodium diacetate and their combinations (in German)
T.H. Angersbach
B10 A study on the bacterial endotoxin action on carbohydrate metabolism in pigs and its significance for meat production (in German)
W. Wachtel
B11 Serological types of the bacteria of the coli bacillus group isolated from pig carcasses and internal organs (in Russian)
I.S. Zagayevski, I.A. Kondratiev and T. Shaposhnikova
B12 Germ penetration to the animal organism at burns (in French)
O. Pawel, V. Hrusovska and Z. Tomes
B13 Count and species composition of microorganisms isolated from the environment, raw and auxillary materials in the production of sterilized canned meat products
M. Stoychev, G. Goushterov, R. Brankova, Y. Stefanov, P. Gabrovski and L. Damyanova
B14 Hygiene in poultry handling plants and slaughter houses (in French)
Ch. Labie and M. Delzons
B15 Improvement of poultry slaughter hygiene by spray cooling of broilers (in German)
L. Leistner
B16 Detergent sanitizers for plymeric containers (in Russian)
E.F. Tsyss, P.V. Perov, M.M. Loginova, E.A. Tchuikin
B17 Study on the possibility for application of bacterial culture from L. plantarum in the production of dry sausages (in Russian)
D.D. Kyosev and A.A. Sokolov
B18 Application of edible packing materials in the storage of meat. I. A study of Microbial processes (in German)
I. Stoyanov and N. Nesterov

C Chemical aspects of meat and meat products

C1 Phospholipids of cattle muscular tissue (in Russian)
Yu.N. Lyaskovskaya and E.T. Schmidt
C2 Studies on the catalase activity of pig and bovine meats (in French)
J. Rozier
C3 Separation and detection of volatile and non volatile N-Nitrosamines
C.L. Walters, E.M. Johnson and N. Ray§§
C4 Sulphyhydryl groups in meat proteins
B.J. Tinbergen
C5 The content of lead in the liver of pigs and cattle
R. Nilson and K. Kolar
C6 On nitroso-pigments formation in the progress of cooked sausage production (in Russian)
N.N. Krylova and I.N. Luķonina
C7 A study on aroma development in cooked sausage production (in Russian)
V.V. Palmin and V.A. Gonotsky
C8 Some remarks on phenol penetration in raw sausages in the smoking stage
A. Constatina, Gh. Tanasesku, C. Constantinesku and Z. Constanta
C9 Enzymatic activities of dry cured meat products I. Coppas
E. Maggi, P. Fasella, G. Dozzi and G.L. Rossi
C10 Aromatic flavours in dry sausages during aging (in German)
H.J. Langner, V. Heckel and E. Malek
C11 Pyroracemic acid conversion into volatile carbonyls and the development of pronounced ham aroma (in Russian)
A.K. Iskandaryan
C12 Electron microscopic studies of changes in collagen structure during solubilization and recovery (in Russian)
S.A. Kasparyants, L.P. Bolod
C13 The development of a quick method for melted beef fat crystallization (in Russian)
S.G. Liberman, M.N. Patrashew, N.N. Tuzova and E.Yu. Kulikova
C14 Free amino acids in cold stored meat (in German)
M. Pietrzyk and D. Skarbek
C15 A luminiscent method for the demonstration of unsaturated aliphatic compounds (in French)
E. Tchakurov, I. Krusharov, M. Kiliovska and D. Popov
C16 The reaction of nitrite in meat products and its distribution in the various fractions (in German)
E. Mirna
C17 Physiological, pathological and toxicological studies on organisms of laboratory animals fed with products containing polyphosphates (in Russian)
N. Nesterov, M. Petrichev, Bl. Jeleva, T. Tomov, V. Lazarov, A. Krustev and A. Jurov
C18 A comparative characterisation of the properties of ficin preparations obtained with different methods (in Russian)
V.I. Solovyov and V.Z. Krakova
C19 Investigation of six methods for rapid determination of salt in meat and meat products
H.R. Hibbert and M.L. Meara
C20 Contribution to the study of residue micro amounts of DDT in raw and processed muscle and fatty tissues of pork
R. Kljajic, F. Coha, A. Ognjanovic, J. Joksimovic and M. Nenadic
C21 Biochemical changes in blood muscle and liver of pigs and lambs poisoned with some organophosphorous compounds
V. Peshitch, L. Radovic and A. Oreskovic
C22 Protein changes in quick frozen ready-to-eat meats during cold storage (in Russian)
L.L. Zbanduto and N.N. Shishkina
C23 Behaviour of polyphosphates during storage of meat products
V. Mihalyi and L. Körmendy
C24 Effect of some plant proteases injected in vivo in the enzymatic activity of liver tissue
N. Nesterov, R. Georgieva and A. Grozdanov
C25 Amount of sulphhydryl and disulphide groups in canned meats (in German)
Z. Bem, K. Hofman, D. Malesevic and B. Glisin

D Technological aspects of meat and meat products

D1 Some aspects of the theory of minced meat adhesion (in Russian)
V.M. Gorbatov, E.T. Spirin and A.V. Gorbatov
D2 On diet meat products production (in German)
R. Grau
D3 Ultrastructural changes in striated muscles during ageing and their influence on meat quality (in Russian)
A.A. Belousov and E.I. Skalinsky
D4 Stepwise denaturation of proteins and the perspective of its use (in German)
A. Kalaidjiev
D5 Effects of some fractions of porcine muscle on the behaviour of nitrite and the formation of cooked cured meat colour
N. Ando and Y. Nagata
D6 The influence of the pH value of meat and the concentration of nitrite upon the intensity and stability of colour (in German)
D. Klima
D7 Effect of temperature and sodium chloride concentration on gelatinisation of the perimysium of pig muscles (in French)
J. Kopp, J. Charpentier and P. Salé
D8 On the compatibility of some proteinases and on the increase of their effect on the meat (in Russian)
V.I. Solovyov and G.N. Kuznetsova
D9 Studies on derma during its solubilization (in Russian)
I.R. Balod and S.A. Kasparyants
D10 Determination of the consistency of meat products with the Wolodskewitsch apparatus
H. Halvarson and R. Nilson
D11 Application of lethal rate values to pasteurization processes of sausages
Ch. Nickels and R.M. Lantz
D12 A study on production possibilities of pasteurised meats (ham, shoulder and loin) from skinned off pork (in Russian)
S. Kolev and Y. Stefanov
D13 Effect of meat type and particle size on sterilization value in the production of canned meats
I. Baytchev and M. Stoytchev
D14 A study on heat and electrophysical properties of sausages during heating (in Russian)
G.K. Babanov, N.V. Tkatch and V.V. Rubanik
D15 On the reduction oaf nitrite content in pasteurized canned hams (in Russian)
A.I. Nazarova
D16 Cooking beef in water at different temperatures (in German)
F. Bučar and A. Frölich
D17 Influence of heating conditions and starch content on quality and composition of amino acids of canned pork (in German)
R. Karakaš, J. Dinić and T. Stojsavljević
D18 Sulphur blackening of can interiors as influenced by the severity of beef processing
Z. Ziemba
D19 Some physico-chemical indices of specific ham aroma of cooked hams (in Russian)
V.I. Solovyov, M.M. Tchirikova, O.P. Shtchyogoleva, G.I. Edelman, V.D. Sinitsyna, V.A. Alexakhina and N.V. Kulishenko
D20 Changes in canned hams and loins during storage (in Russian)
V. Vesselinov, D. Baylyozov, B. Boev and M. Stoytchev
D21 The manufacture of comminuted products of meat and milk raw materials with regard to the requirements of nutrition science (in Russian)
V.E. Mitsyk, A.M. Berezenko and N.T. Potapenko
D22 Processing factors and emulsion characteristics
W.L. Sulzbacher and C.E. Swift
D23 The use of electronic data processing to predict the moisture and salt flow and distribution within Danish Salami during the drying process
T. Fruelund
D24 Variation of compounds resulted from the principal biochemical changes, on zones, during the ripening of raw Rumanian sausage
C. Stanculescu, C. Šandulescu and C. Sbircea
D25 The dynamics of physico-chemical and bacteriological indices of semi-cooked sausages when stored coated with polymer aqueous dispersions (in Russian)
I.M. Kotik, V.M. Moiseyenko, N.V. Ludanova, V.E. Gul, A.G. Shezhnko and E.P. Dontsova
D26 Changes of physico-chemical indices of meat semi-products quality during storage as effected with package type and the method of packaging (in Russian)
N.N. Shishkina, T.A. Rudintseva, T.P. Pozdeyeva
D27 I. Some physical and chemical changes of ham muscles of pigs during chilling and curing under different conditions
B. Skenderović and S. Rahelić
D28 II. Quality and some physical and chemical changes of canned hams produced by different procedures of chilling and curing
S. Rahelić and B. Skenderović
D29 The lengthening of the storage time of the semi-conserves by the ionic radiation (in Russian)
D. Klíma, M. Petříček and Hujňáková
D30 A study of changes in muscular tissue ultrastructure during its tenderization by vibrations (in Russian)
Yu.F. Zayas and N.T. Smolsky
D31 Studies of the effect of ultrasonic treatment upon fat quality (in Russian)
Yu.F. Zayas and I.U. Yusupova
D32 Changes in chicken meat samples during heating in the infra-red field of a high density (in Russian)
A.S. Bolshakov and N.S. Mitrofanov
D33 The evaluation of the quality of chicken meat fried in the infra-red field of a high density (in Russian)
A.S. Bolshakov, N.S. Mitrofanov, G.L. Solntseva and G.P. Dinarieva
D34 The use of the Vniimp liquid smoke in the sausage production of the Bulgarian People's Republic (in Russian)
N.N. Krylova, V.M. Gorbatov, V.P. Volovinskaya, M. Stoytchev, A. Gakev, N. Tyutyundjiev
D35 The effect of low temperatures and acid-cryolytic effect upon pork skin collagen (in Russian)
D.P. Radkevitch and E.A. Masyukova
D36 Qualitative study on water binding capacity in fresh cracklings from young and old pigs of both sexes (in German)
S. Rudischer
D37 The effect of thermal and mechanical factors on gelatin melting out (in Russian)
E.V. Gaevoy, D.P. Radkevitch and I.I. Sudzilovsky
D38 A mathematical model of centrifugal bone-defatting process (in Russian)
N.N. Mizeretsky, S.G. Liberman, M.L. Faivishevsky
D39 The influence of refrigeration on lowering losses in PSE pork (in German)
E. Kuchling and H. Schlicht
D40 Technological aspects of freezing veal carcasses. I. Effects of refrigeration methods of physico-chemical characteristics of meat after defrostation (in French)
J. Charpentier and A. Gac
D41 Technological aspects of freezing veal carcasses. II. Thermal characteristics (in French)
A. Gac, J.P. Laffon and J. Charpentier
D42 On the preservation of the quality of deep frozen packaged game (in German)
K. Tändler
D43 Some problems on water cooled poultry carcasses (in Russian)
Ts. Zachariev and L. Georgiev
D44 Meat processing - A university course for industry
L. Borchert
D45 Meat production and processing in India: Present status and future programme (in German)
A.K. Chatterjee
D46 Optimisation of the meat processing industry
I. Prelec
D47 A method for perspective programming the development of the network of meat industry plants (in Russian)
Cz. Tederko
D48 The method of interplant comparison in the meat industry
L. Trusiak
D49 A new principle for designing combined continuous mechanized lines for meat production from scalded and skinned pigs (in Russian)
A.N. Tunkov
D50 Tightness of clipped plastic casings
T.B.T. Tjaberg and A. Skulberg
D51 Technological and technical problems of continuous sausage production (in German)
Z. Tomán
D52 System for regenerating brine for cooked hams(in German)
E. Bianchi, A. Cantoni, E. Vicini and L. Leone
D53 A method for establishing the optimal parameters of traction chains in hanging of technological conveyor lines in the meat industry (in Russian)
P.A. Iliev, I.T. Pyonov and I.N. Kochev
D54 Bacteriological studies on some semi-products produced and marketed in kluj (in German)
V. Stănescu and C. Laslo
D55 Biochemical changes in some meat semi-products in relation to temperature and storage period (in German)
V. Stănescu and C. Laslo

1971

Abstracts (in German) and additional information
Introductory speech
E. Waldegrave

A Mechanisms controlling glycolysis in muscle

A1 The impact of muscle physiology on meat research
B.B. Marsh
A2 Mechanisms controlling glycolysis in muscle : The biochemistry of post mortem glycolysis
R.K. Scopes
A3 Mechanisms controlling glycolysis II. Physiological considerations
D. Lister
A4 Effect of depolarizing muscle relaxants on post-mortem changes in the muscle tissue (in Russian)
N.N. Krylova and L.L. Vortkevich
A5 Contribution a l'etude de la contracture provoquee par le froid
A. Lacourt and J. Charpentier
A6 Influence of post mortem glycolysis and dephosphorylation of high energy phosphates on poultry tenderness
A.W. Khan
A7 Relative activities of the adenotriphosphatase enzymes in frog and pig skeletal muscles
J.J.A. Heffron
A8 Einfluß der Zerkleinerung auf den Abbau von ATP und Glykogen im Rindermuskel post mortem
R. Hamm and J. van Hoof
A9 Diphosphate and autolysis of ATP
J. van Hoof and R. Hamm
A10 Glycolytic activities in a salted and matured pork product
E. Maggi, G. Dazzi, R. Chizzolini, G.P Girardello and G.L Rossi
A11 Besonderheiten der Physiologie des Kreislaufsystems und des Sauerstofftransportes beim Schwein
W. Wachtel

B1-11 Texture, boar taint and carcass hygiene

B1 Development and application of Armour tenderometer for measuring tenderness of beef carcasses
L.J. Hansen
B2 Eating quality of bull and steer beef assessed by sensory and objective methods
B.B. Chrystall
B3 Meat toughness index of beef carcasses
B.L. Dumont
B4 Sarcomere length and meat quality
C.A. Voyle
B5 Muscle fiber characteristics, postmortem shortening and tenderness of pork
M.D. Judge, H.B. Hendricks, D.T. Lafferty, E.D. Aberle and J.C. Forest
B6 Effect of some post slaughter treatments on the mechanical properties of meat
P.V. Harris and J.J. MacFarlane
B7 Evolution de quelques proprietes mecaniques du muscle pendant la maturation
P. Salé
B8 Contribution a l'etude de l'Aaction de la cathepsine d sur certaines structures musculaires myofibrilles et collagene
J. Kopp and C. Valin
Влияние протеолитического ферментного пренарата из культуры Aspergillus Terricola на некоторые показатели говяжьего мяса при различной технологической обработкепри Различной Технологической обработке
W.J. Mizjik, W.I. Kalugina, K.E.Wuinstein, E.P. Pschenitschana, A.N. Startchewoj, N.F. Konjuschenko, A.N. Beresenko and L.P. Krylova
B10 Influence of plant proteases upon the structure and enzymatic activity of skeletal muscles
N. Nesterov, R. Guergieva and A. Grozdanov
B11 The effect of stretch on the ultrastructure of rigour shortened muscle
E. Herlihy, P.V.J. Hegarty and J.J.A. Heffron
B12 Rapid estimation of boar taint in pork carcasses
R.L.S Patterson and C.G. Stinson
B13 Pork odour and boar taint in pigs
B.L. Dumont and B. Desmoulin
B14 Preliminary observations on chemical defleecing of sheep as a means of reducing carcass contamination
T.N. Leach
B15 Comparative hygienic evaluation of mechanical methods of removing the skins from cattle carcasses (in Russian)
Y.G. Kostenko and D.M. Teternikov
B16 Spray washing of lamb carcasses
C. Bailey

C Nitrite curing

C1 Chemical and biochemical implications of nitrite during curing
C.L. Walters
C2 Nitrite in curing - microbiological implications
R. Spencer
C3 Reaktionen von Nitrit mit Blut und Muskelfleisch
K.L. Möhler, M. Baumann und H. Erbert
C4 Cure accelerators
L. Sair
C5 The influence of time of curing post mortem on the diffusion of brine and corresponding changes in M. longissimus dorsi of pigs
R. Rahelić, L. Jovanović, V. Crkvenjakov and M. Stefanović
C6 Penetration of methionine in the ham in the process of salting and its effect on the taste and aroma (in Russian)
M.M. Mikhailova and E.V. Labetsky
C7 Colour of canned hams produced from pork chilled and cured by different procedures
B. Skenderović and S. Rahelić
C8 Reaction of nitrite with sarcoplasmic proteins
N. Ando, Y. Nagata and T. Okayama
C10 Inhibitory action of different concentrations of NaCl used in meat processing on breathing activity of Streptococcus faecalis
M. Stoychev and G. Djejeva
C11 Influence of nitrates, nitrites and polyphosphates on breathing activity of Streptococcus faecalis
M. Stoychev and G. Djejeva

D Microbiology

D1 Bacteriological activity of ham microflora
G.A. Gardner and J. Patton
D2 О методе выбора оптимального режима стерилизации консервов
A.A. Solokov
D3 Изучение сохранения и развития Bас. Cereus в мясе и предупреждение загрязнения его этим микроорганизмом
E.F. Tsyss, E.A. Chuikin and Y.P. Brewers
D4 Storage changes in sterilized canned meat
V. Veselinov
D5 The influence of some pasteurization temperatures on the evolution and breathing activity of Str. faecalis
M. Stoychev, G. Djejeva and R. Ilieva
D6 Breathing activity of Streptococcus faecalis under the influence of some substrates present in meat products
M. Stoychev and G. Djejeva

E Lipids

E1 Utilization of triglyceride by porcine muscle
N.B. Enser
E2 Изменеие летучих жирных кислот и эфиров в мясе при тепловой обработке
N.N. Krylova and K.I. Bazarova
E3 Изменение липидных компонентов в мясе при тепловой обработке
L.F. Kelman, J.N. Lyaskovskaya and N.V. Tatulova
E4 The determination of fat content in meat and meat products by nuclear magnetic resonance
R. Nilsson and K. Kolar
E5 A rapid method for the determination of fat in the industrial production of force meats
S. A. Svendsen
E6 К вопросу о пищевой ценности свинины при стабилизирующем воздействии антиокислителей
E.G. Shumkov. M.I. Transoma and N.P. Stratilatova

F PSE Pork

F1 Research on PSE meat and related problems
W. Sybesma, de Heer and P.G. van der Wal
F1 Symposium summary: Research on PSE meat and related problems
R.A Lawrie
F2 Some physiological and biochemical characteristics of normal and stress prone pigs
D.G. Topel, D.G. Siers, G.H. Weiss and J.H. Magilton
F3 A study of PSE pork in Canada
H.R. Nordin, J. Randall and L.J. Rubin
F4 Abnormal pH₂ values in pig meat and their effect on the quality of bacon
P. A. Barton
F5 Effect of PSE condition of pork on stability of luncheon meat during sterilisation
J. A Leest, J.W.P. van Baal and J.P. van Male

G Water-holding capacity

G1 Effect of carcass colling rate on exudate from meat
A.A. Taylor
G2 pH, Ca and water binding capacity
M.A. Frouin
G3 Исследование морфологической структуры и водоудерживающей спосовности мышечной ткани свинины при субкриоскопической температуре хранения
L.D. Vasilyeva

H Live grading, carcass grading and eating quality

H2 Carcass grading and classification
R.W. Poneroy
H4 Progress report on the development of carcass classification systems in Great Britain
A. Cuthbertson and G. Harrington
H5 Carcass classification of beef sheep and pig
As. Petkov, P. Velinov, D. Kazarov, L. Ivanov, E. Markov and G. Dimitrov
H6 Grading lamb carcasses for conformation
P. Legras, B.L. Dumont and G. Roy
H7 Appraisal of beef carcasses
D.R. Williams, R.W. Pomeroy and J.H. Harries
H8 Criteria of carcass evaluation from dissection of cuts or their specific gravity determination
B. Desmoulin
H9 Economic importance of morphologic characteristics in beef carcasses
H. de Boer and J. de Rooy
H10 Carcass composition grade and quality
E.K. Prost, N. Pickielna and E. Pelczynska
H11 Ultrasonic scanning of live cattle
C.A. Miles, R.W. Pomeroy and J.M. Harries
H12 Исследования в области применения ультразвуковых колебаний в технологических процессах мясной промышленности
U.F. Zayas
H13 Eating quality in Danish cattle as related to sex and age
L. Buchter
H14 Исследование взаимосвязи между сенсорными оценками качества говядины и ее физико-химическими характеристиками
N.N. Krylova, G.L. Solntseva and G.P.Dinarieva
H15 Исследование веществ овусловливающих ароматно-вкусовне качества мясопродуктов
K. Kostova
H16 Anatomical meaning of the specific gravity of hams from non-castrated Large white male pigs
B. Desmoulin, B.L. Dumont, B. Jacquet and R. Tomassone

J Engineering problems in cooling and storage

J1 Engineering problems in cooling and storage of meat
C.B. Cutting
J2 Some factors affecting the temperature of packaged overwrapped trays of meat in retailer's display cabinets
R. Malton
J3 Temperatures in open display cabinets
L. Bogh- Sorenson
J4 Теплофизическая характеристика режимов термическом обработки мясопродуктов влажным воздухом
A.M. Brazhnikov A.I. Peleyev A.V. Safronov and G.M. Slepykh
J5 Auftaumethoden für Gefrorenes Rindfleisch
G. Heinz
J6 Auftauen von Fleisch nach einem Schock-Strahlung-Verfahren
J. Kondratenko, D. Kalinov, M. Tantikow and G. Balanski

K Chicken

K1 Poultry meat in the United Kingdom
D.H. Shrimpton
K2 Aspects of the microbiology of chicken carcasses
J.T. Patterson
K3 Температурная зависимость диеэлектрических свойств мяса птицы сверхвысоких частотах
I.A. Rogov, V.N. Adamenko, and V.I. Khlebikov
K4 Интенсификация процесса охлаждения мяса птицы
A.M. Sivacheva T.M. Karikh
K5 Качество мяса кур замораживаемого в жидкости
K.P. Venger and A.S. Bolshakov
K6 Water-cooling, drip and refrigeration of broilers (in Russian)
M. Kondratenko, M. Tantikov and G. Blansky
K7 Untersuchungen über die Zeit-Temperaturabhängigkeit einiger Qualitätskriterien bei der Lagerung von Hühnergerflügel
H. Eichinger
K8 Die Bestimung des Wassergehaltes in Gefrierhänchen und Gefrierhühnern und Vorschläge für Grenzwerte
W. Woltersdorf

L Miscellaneous papers II

L1 Fabrication of ''Paris Ham'' from crossbred pigs
B. Jacquet and P. Sellier
L2 Electrophoresis of serum and muscle proteins of pigs fed lysine
P. Gabrovsky
L3 Changes in the soluble muscle proteins and isoenzymes of lactate dehydrogenase in irradiated beef meat
N. Nesterov, G. Usunov and L. Zolova
L4 Прижизненная диагностика цистицеркоза крупного рогатого скота методом реакции латекс-агглютинации
N.Y. Kosminkov and V.V. Filippov
L5 Влияние конструктивных факторов на разделяющую способность жидкостных центрифуг
N.N. Mizeretskiy and A.N. Bogatyrev
L8 Retinol contents in liver of calves to 18 months of age from different breeds
N. Nesterov, and N.Kojouharova

M Connective tissue proteins

M1 Connective tissue proteins
A.J. Bailey
M2 The enzymatic breakdown of collagen
D.J. Etherington
M3 Progress in the study of connective tissues and some interactions with muscle during growth
S.N. Partridge
M4 Исследование четвертичной структуры коллагена
D.P. Radkevich, E.A. Masyukova, R.I. Li and Ye.S. Oblonkova
M5 Исследование аминокислотного состава соединительной ткани в процессе растворения реконституции
V.M. Gorbatov L.R. Balod S.A. Kasparyants
M7 Reactions luminiscentes histolomgiques de detection de l'elastine et du collagene
E. Tchakarof, M. Gardevski, I. Ktatchmarov and M. Kiliovska
M8 Statistical evaluation of the results obtained with the ISO-method for hydroxyproline assay (Stegemann-Stalder) - Influence of some modifications
J. Bessemans, R. Lambion and D. Jacqmain

N Packaging of meat in air, CO₂ or vacuum

N1 The gaseous environment of fresh packaged meat
A.A. Taylor
N3 Stability of beef packaged in air, partial vacuum and in oxygen-carbon dioxide mixtures
H.D. Naumann, R.R. Gonzales and L.C. Yeh
N4 Reflectance spectra and colour of beef packed in different concentrations of oxygen
D.B MacDougall
N5 Factors affecting the accumulation of metmyoglobin in packaged beef
D.E. Hood

O Changes in meat during storage

O1 Biochemical studies on the discolouration of fresh meat
J.L. Atkinson and M.J. Follett
O2 Structural changes during post rigor storage of some large beef muscles
W.J. Raville, R. L. Joseph and M.G. Harrington
O3 Микроструктурные показатели степбней созревания и порчи мяса
V.A. Adutskevich and A.A. Belousov
O4 Изменение ультраструктуры поверхностных слоев мышечной ткани охлажденного мяса в процессе его хранения
A.A.Belousov and YU.G. Kostenko
O5 Превращение белковых и утлеводно-фосфорных соединений в мышечной ткани во время автолиза при разных способах предубйного воздействия
V.N. Zhulenko and I.G. Bereza
O6 Studies on the contents of retinol in calf livers stored under different temperature and periods of time
N.Kojouharova and N. Nesterov
O7 К вопросу о сроках хранения свинины охлажденной различными способами
Y.L. Moiseyeva, A.A. Bukanova and G.A. Balandina

P Sausages

P1 Aroma constituents in Swedish fermented sausage I. Formation of lactic acid and short chain fatty acids (C₁-C₆)
H. Halvarson
P2 Aroma constituents in Swedish fermented sausage II. Formation of neutral low molecular cabonyl compounds (C₁-C₈)
H. Halvarson
P3 Influences of starter cultures upon the changes in proteins of ''Štajer'' sausages during the fermentation
Č. Šajber, R. Karakaš and P. Mitić
P4 Defects of colour of the Bulgarian dry sausages caused by some saprophyte microorganisms and their removing by starter application of Micrococcus strain
S. Djevisov
P5 О структурообразовании при созревании сырых колбас
A.A. Sokolov and V.T. Chekhovskaya
P6 Preferential adsorption of meat proteins during emulsification
J. Schut and F. Brouwer
P7 The effect of non-meat proteins on the emulsion capacity of meat proteins
R. Nilsson, K. Perron, B. Nilsson and L. Schaff
P8 Determination of emulsifying properties of non-meat proteins
R.L. de Fielliettaz Goethart
P9 Исследование влияния некоторых факторов на физико-химические свойства фарша качество и выход вареных колбас
L.P. Lavrova, M.S. Kalanova, L. I. Morozova and G. S. Naginskaya
P10 Влияние добавок на некоторые качественние показатели фаршевых консервов
A.S. Bol'shakov and V.A. Graf
P11 The detection of soybean protein in meat products
I.F. Penny and K. Hofmann

1972

Additional information

Opening session

Canada's beef industry
C.A. Gracey
Canada's meat industry
F.W. Chalmers
A review of the Canadian hog industry
E. Alderson
L'industrie ovine au Canada
C. Bernard
Sheep production in Canada
C. Bernard
The scope of Canadian meat science research and some industry applications
H.T. Fredeen

Scientific sessions

Chemical changes in post mortem muscle
D.E. Goll, M.H. Stromer, A. Suzuki, W.A. Bosch, M.K. Reddy and R.M. Robson
Importance and measurement of water activity (aw) in meat and meat products (in German)
L. Leistner and F. Wirth
The behaviour of salmonellae in vacuum-packaged cooked cured meat products
C.M. Davidson and G. Webb
The biological characterization of the proteus bacteria (in Russian)
I.A. Kondratyev and Bezuglaya
The influence of gaseous nitrogen atmosphere on chilled meat colour and microflora changes during storage (in Russian)
I.A. Kondratyev and Bezuglaya
Some observations on the microbiology of fermented sausages
J. Naghski, S.A. Palumbo and J.L. Smith
Germfree muscle techniques as a tool for studying microbiological roles in sausage production
H.W. Ockerman, R.F. Plimpton, V.R. Cahill, T. Routh and J.D. Hone
Growth of Microbacterium thermosphactum on fresh beef
L.A. Roth and D.S. Clark
On the biodynamics of starter cultures
M. Stoychev, G. Djedjeva and F.P. Niinivaara
Lipase activity of Streptcoccus faecalis under temperatures of pasteurisation, incubation and storage of canned meat products
M. Stoychev, G. Djedjeva and R. Brankova
Studies on the lipase activity of some starter cultures (Micrococcus-strain 199/10 and Lactobacillus-strain 4669/6) at temperatures used in the manufacture of raw dried meat products
M. Stoychev, G. Djedjeva, R. Brankova and F.P. Niinivaara
Action of nitrites and nitrates in concentrations as used in the practice of meat processing on lipase activity of some starter cultures (Micrococcus-strain 199/10 and Lactobacillus-strain 4669/6)
M. Stoychev, G. Djedjeva, R. Brankova and F.P. Niinivaara
Influence of pH and different concentrations of NaCl on lipase activity of some starter cultures (Micrococcus-strain 199/10 and Lactobacillus-strain 4669/6)used in the production of raw dried meat products
M. Stoychev, G. Djedjeva, R. Brankova and F.P. Niinivaara
The effect of sodium nitrite on germination and growth of spores from Clostridium botulinum type B in a meat product
T.B. Tjaberg and O. Kvåle
Beef muscle pH in relation to post-mortem changes in color and tenderness of the longissimus dorsi
H.T. Fredeen, A.H. Martin and G.M. Weiss
A study of collagen structural stability by means of infra-red spectroscopy and electron microscopy (in Russian)
V.M. Gorbatov, L.R. Ballod and S.A. Kasparyants
Myoglobin, haemoglobin and iron in bovine and porcine muscle
R. Hamm and K. Buennig
Incidence of low post slaughter pH and its influence on post mortem tenderisation
A.W. Khan and W.W. Ballantyne
Ultrastructural changes in frozen meat during storage (in Russian)
Yu.G. Kostekno, V.N. Pismenskaya and A.A. Belousov
Certain muscle properties in relation to degree of fatness and muscling in pig carcasses
A.H. Martin and H.T. Fredeen
Some qualitative indices of beef cattle as effected with preslaughter injection of NaCl (in Russian)
E.G. Shoumkov and N.P. Gorbataya
A study into physico-chemical and structural changes of collagen tissue by means of a differential thermal analysis (in Russian)
N.N. Touzova, M.N. Patrashev and O.O. Babloyan
A study of ultrasonic effect upon the properties of meat proteins (in Russian)
Yu.F. Zayas and N.A. Strokova
The systematic variation in toughness within muscle and some of its implications
L.J. Hansen
Composition biochimique et ten drete de la viande de boeuf
G. Masson and J.R. Moreau
A study into mutton food value. I. Morphological composition (in Russian)
N.N. Shishkina, L.A. Sokolova and G.Y. Filinova
A study into the relation between meat sensory evaluation and its physico-chemical characteristics (in Russian)
G.L. Solntseva and G.P. Dinariyeva
Boar meat: Tests for taint and consumer response
C.G. Stinson, L.H. Tucker, G.M. Weiss and A.H. Martin
Investigations on the influence of transport upon the appearance, run and ceasing of stress reaction in calves and pigs and its impact on the technological qualities of meat
N. Nesterov, Tr. Tomov, Ar. Krustov, N. Sedloev
Changes in meat derived from fattened cattle as a consequence of treatment before slaughter (in German)
B. Sabljić and Petričević
Studies on weight gain, output and quality of meat from lambs castrated by elastration
L. Ivanov, O. Neichev, D. Katsarov, P. Velinov, T. Yanev and E. Markov
Addition d'un anti-oxygene (BHT) dans l'alimentation du porc male castre: Constitution des graisses et residus tissulaires
B. Desmoulin, G. Pascal and G. Durand
Microstructural indices of meat ageing in cure (in Russian)
V.I. Plotnokiv and A.A. Belousov
Penetration of intravascularly injected pickle ingredients into shoulder muscles
R. Tadić, M. Nadj, B. Mihalović and Draganović
On the role of penetration activators during brine pumping of meat (in Russian)
A.S. Bolshakov, V.G. Boreskov and N.N. Mizeretsky
Investigation of the effect of heat processing conditions on canned ham taste, aroma an other characteristics (in Russian)
A.S. Bolshakov, E.F. Oreshkin and G.L. Solntseva
Hydrodynamic pecularities of the process of high-temperature continuous extraction of gelatin (in Russian)
A.N.Bogatyryov and N.N. Mizeretsky
The quality of beef bone fat as effected with technological factors (in Russian)
A.N.Bogatyryov and N.N. Mizeretsky
Investigations of the oxidation degree of pork subcutaneous adipose tissue at low above-zero and subcryoscopic storage temperatures (in Russian)
L.D. Vasilyeva and A.I. Piskarev
Heat-physical properties of cryogenic freezing of meat and raw endocrine enzymatic materials (in Russian)
N.A. Alexandrea, V.V. Ilyukin and E.I. Kauktcheshvii
A study into the process of vibrocutting of boneless meat and fat raw materials (in Russian)
T.V. Tchizhikova, N.N. Mizeretsky and V.I. Ivashov
Aspects regarding hygiene and technology in wrapping beef hindquarters in PVC film
O.S. Braathen
Changes in the lipid fraction during the ripening of ''pure pork'' salami
L. Cerisse, U. Bracco, I. Horman, T. Sozzi and J.J. Wuhrmann
Use of carbon dioxide and oxygen for extending shelf life of pre-packaged fresh beef
D.S.Clark and C.P. Lentz
Effect of fluorescent light on and ultraviolet energy on the rate of discolouration of fresh pre-packaged beef
D.E. Hood
Depletion of nitrite in heated meat products during storage
W.J. Olsman and B. Krol
Some current observations on the occurrence and formation of N-nitrosamines
W. Fiddler, E.G. Petrowski, J.W. Pensabene and A.E. Wasserman
The residual levels of nitrite in cured meat products
O.E. Kolari and W.J. Aunan
Increasing the resources of animal protein due to the rational utilization of cattle slaughtering products, to technology improvement and to the use of animal and plant additives in meat production (in Russian)
V. Gorbatov
Emulsion characteristics and processing feasibility of sausage products incooperating unconventional protein sources
R.F. Plimpton, H.W. Ockerman, V.R. Cahill, J.C. Potter and K. Neer
Meats and structured vegetable proteins
L. Sair
Meat analogs of soy – A summary of uses and labelling policy in meat products
R.H. Alsmeyer
A new perspective protein source for sausage production
G. Uzunov and L. Tsolova
An apparatus for microslide immune diffusion (German and English)
H.J. Langner
Pesticide and heavy metal residues in Canadian meats
B. Gorenstein and J.D. Sproule
Correlation between pesticide residues in blood of hogs and pesticide residues in their tissues and organs
V. Višacki
Tendency in the requirements of qualified personnel following the process of concentration and specialization in the meat industry
N. Nesterov, I.V. Boutansky, I.V. Karaivanova and A. Hadjistoicheva
The effect of ageing time and temperature on vacuum packaged beef
W.R. Usborne, E. Essof and W.A. Gillis
Studies on the reduction of thermal resistance of microorganisms and on the improvement of thermal conductivity in meat products (in German)
K. Kniewallner and O. Prändl
Contraction provoquee par le froid dans les muscles de veau
A. Laccourt
Recent developments in the analysis of meat texture
D.W. Stanley
Ripening of German Salami type dry sausages with lactobacilli and micrococci starter cultures (in German)
G. Reuter
Radappertization of meats- present status
E. Wierbicki and R.W. Baker
Influence of several physical and chemical properties of meat on tenderness
W.A. Gillis and W.R. Usborne
N-Nitrosamines as potential food carcinogens
J.K. Foreman
Process engineering
W.T. Force
High dose radiation processing of poultry and seafood products
E. Wierbicki, A. Anellis, J.J. Killoran, E.L. Johnson, M.H. Thomas and E.S. Josephson

1973

Additional information

A The biochemistry of post mortem muscle

A0 The biochemistry of rigour mortis and cold contracture
J.R. Bendall
A1 The effect of cattle preslaughter maintenance on the biochemical indices of muscular tissue (in Russian)
E.G. Shoumkov and N.P. Gorbataya
A1 The effect of cattle preslaugter maintenance on the biochemical indices of muscular tissue (in English)
E.G. Shoumkov and N.P. Gorbataya
A2 Biochemical analyses of ante-mortem meat samples. Relationships with meat quality in pigs
L. Pierterse, P.G. van der Wal and W. Sybesma
A3 Some observations on electrical stunning techniques in relation to biochemical and quality factors in pork
M. Hatton and P.W. Ratcliff
A4 Different electric stunning methods and the effect on some quality traits in pigs
P.G. van der Wal, W. Groen and W. Sybesma
A5 On the post-mortem breakdown of glycogen and ATP in skeletal muscle
R. Hamm, R. Dalrymple and K. Honikel
A6 The time course of rigour mortis in pig muscle. Registration in different muscles by different methods
W. Sybesma and P.G. van der Wal
A7 Some data concerning rigor development in muscle of pigs
W. Sybesma
A8 Immunologic studies on pale soft exudative muscle in pigs
G. Uzunov
A9 Very quick chilling of calves and pigs
P.C. Moerman and L. te Wechel
A10 Early postmortem measurement of meat quality
G. Eikelenboom, D.R. Campion, R.G. Kauffman and R.G. Cassens
A11 Effects of elevated storage temperature and changes in method of carcass suspension on beef tenderness
G.C. Smith, R.L. Hostetler and Z.L. Carpenter

B Conservation of refrigerated beef

B0 Conservation de la viande bovine refrigeree. Preface
B0 I. Conservation de la viande bovine refrigeree: Transformations biochemiques du muscle et qualite de la viande
C. Valin
B0 II. Conservation de la viande bovine refrigeree: Aspects microbiologiques
M. Catsaras
B0 III. Conservation de la viande bovine refrigeree: Aspects technologiques
R. Rosset
B1 Ultrastructural and biochemical changes in the muscular tissue of chilled beef as related to storage procedures (in Russian)
A.A. Belousov, L.V. Koulikovskaya, A.I. Piskaryov, E.V. Gounarand G.Z Yakoubov
B1 Ultrastructural and biochemical changes in the muscular tissue of chilled beef as related to storage procedures
A.A. Belousov, L.V. Koulikovskaya, A.I. Piskaryov, E.V. Gounar and G.Z Yakoubov
B2 The fate of intramuscular connective tissue in aged beef
D.W. Stanley and R.G. Brown
B3 Evolution of myofibrillar proteins, rheological properties and water-holding capacity of beef muscle during long time storage at low temperature and in low relative humidity (in French)
B.L. Dumont and C Valin
B4 On the oxidation of myoglobin to metmyoglobin during the storage of chilled beef
D.A. Ledward
B5 On some changes in muscle proteins occurring under the action of bacterial proteases E-30
N. Nesterov, A. Grozdanov, P. Velinov and P. Konishev
B6 Conservation de la viande bovine sous emballage plastique, sous vide ou en atmospheres controlees: Aspects biochemiques et microbilogiques
J. Fournaud, P. Sale and C. Valin
B7 La conservation de la viande bovine a l'etat refrigere en atmosphere controlee
E. Garcia Matamoros and A. Moral Rama
B8 The microflora developing aerobically on beef after ageing in vacuo
J.T. Patterson and J.P. Sutherland
B9 Studies on some methods and means for increased storage life of freshly cooled poultry meat at temperatures above 0°C
Ts. Zahariev, S. Mitkov, L. Georgiev, T. Nikolova and D. Dinchev
B10 Packaging systems for the protection of fresh beef during shipment and storage
G. Smith and Z.L. Carpenter
B11 Anatomical cutting after muscle groups of different species for the needs of catering establishments and retail (in Russian)
I. Butanski, A. Petko, P. Velinov, D. Katsarov, L. Ivanov, Ye. Markov, T. Yanev, M. Livinenko and M.I. Radeva
B12 Au sujet d'une epreuve de tolerance au saccharose chez des porcs Pietrain et Large White
G. Monin and M. Henry
B13 Recherchers sur le caryotype des porcs a viande exsudative eleves en systeme industriel
St. Oprescu, I. Arisanu, T. Lourintz and V. Nedelniuc
B14 Evolution avec l'age des caracteristiques metaboliques et contractiles des muscles de bovins
A. Larcourt
B15 Shear value of beef longissimus dorsi in relation to muscle fibre type and size
J. Wismer-Pederson, A. Juel Møller, B. Bech Anderson and T. Liboriussen
B16 Einige Untersuchungen der Fleisch- und Fettqualität bei Renntieren
von Ellef Vold

C Méthodes de controle en usine et prélévements pour les laboratoires spécialisés

C0 Quality and quality maintenance
M. Jul
C1 Variations de la composition du Jambon de Paris en fonctio du lieu de prelevement
C. Schimann and R. Goutefongea
C2 Bakteriologische Untersuchungen von Halbfabrikaten ausgewählter Fleischwaren und deren Auswertung
Th. Schmidhofer and W. Dieterich
C3 Improved methods for enumerating staphylococci and detecting staphylococcal enterotoxin in meat foods
R.M. Julseth and R.P. Dudley
C4 A rapid method for the determination of fat in meat and meat products
R. Nilsson and K. Kolar
C5 Apparatus for the measurement of meat and meat product water activity ( aw)
I. Kondakov and N. Dimitrova
C6 Study of justifiability application of different point systems for organoleptic evaluation of meat products (in Russian)
J. Joksimovic
C7 Kontrollen bei der Hitzekonservierung von Fleischgerichten in Folienpackungen
K. Tändler
C8 Influence d'un cycle congèlation-dècongèlation á diffèrents stades de maturation sur la tendretè de la viande de bovin mesurèe par cisaillement
J. Kopp
C9 Deformation-relaxation characteristics of beef meat under axial compression (in Russian)
A.V. Gorbatov, A.N. Poznyshev and E.K. Nairi
C9 Deformation-relaxation characteristics of beef meat under axial compression (in English )
A.V. Gorbatov, A.N. Poznyshev and E.K. Nairi
C10 Inflúence de l'èpaisseur initiale de l'ènchantillon sur les grandeurs caractèristiques du cisaillement des viandes
P. Sale and C. Touraille
C11 Comparative histologic study on local and imported luncheon meat in Greece
A. Rantsios

D Elevage et qualitè des carcasses et des viandes

D1 Apprèciation de l'aptitude du jambon de porcs Piètrain x Large White- et Hampshire x Large white á la transformation en Jambon de Paris
B. Jacquet and P. Sellier
D2 Physical and chemical characteristics of the camel-back condition in lamb carcasses as influenced by diet
R.F. Plimpton jr., T.E. Crowl, H.W. Ockerman, C.F. Parker and R.R. Motycka
D3 Carcass composition and some quality characteristics of muscle tissue as affected by the age and the weight of pigs at slaughter
A. Ognjanovic, V. Peric and S. Josipovic
D4 Correlation between muscle fibre diameter and some characteristics of lamb
A. Ognjanovic, S. Karan-Djurdjic, V. Kostic and V. Peric
D5 Index de densité des jambos isolés de l'ensemble de la carcasse de porc
B. Desmoulin, B.L. Dumont and R. Tomassone
D6 Ultrasonic determination of in vivo carcass composition of cattle
N.M. Tulloh, Tg. Truscott and C.P. Lang
D7 Studium des Nährwertes von Hammelfleisch (In Russian)
L.A. Sokolova, M.M. Tchirikova and N.N. Shishkina
D7 Studium des Nährwertes von Hammelfleisch (In German)
L.A. Sokolova, M.M. Tchirikova and N.N. Shishkina

E Matières grasses dans les produits carnés incidences technologiques de leur qualité

E0 Technological role of animal fats in the production of comminuted meat products (in Russian)
V.M. Gorbatov, N.P. Janoushkin, A.A. Sokolov and Yu. F. Zayas
E1 Technological role of animal fats in the production of comminuted meat products (in English )
V.M. Gorbatov, N.P. Janoushkin, A.A. Sokolov and Yu. F. Zayas
E1 Evolution de certaimes caractéristiques des tissus adipeux de porc au cours du stockage à l'état congelé
J.P. Girard, Ch. Castang and R. Goutefongea
E2 Changes in the lipid component of canned pork products
G. Manev and L. Bliznakova
E3 A study into the fatty acid composition and the physico-chemical indices of bone fat and methods for improving its quality (in Russian)
V.M. Gorbatov, S.G. Liberman, M.L. Faivishevsky, A.A. Shmidt and I.U. Yusoupova
E4 A study into the fatty acid composition and the physico-chemical indices of bone fat and methods for improving its quality (In English)
V.M. Gorbatov, S.G. Liberman, M.L. Faivishevsky, A.A. Shmidt and I.U. Yusoupova

F Matières dans les produits carnés. Incidences nutritionnelles

F0 On the value of fats in meat products (in German)
L. Kotter, H. Schmidt and H. Winter
F0 On the value of fats in meat products (In English)
L. Kotter, H. Schmidt and H. Winter
F1 On the occurrence of fatty acids in animal fats (in German and English)
E. Hauser, H.-J. Heiz and H. Schmidt
F2 Characteristics of lipids in swine receiving diets with added BHT (in French)
G. Pascal and B. Desmoulin

G Valeur alimentaire et hygiénique

G1 Cadmium in Fleisch und Organen von Schlachtrinders
W. Kreuzer, B. Sansoni, W. Kracke and P. Wibmath
G2 Effect of some additives used in meat processing on the growth and toxin production of A. Flavus (in Russian)
D. Dintchev
G3 The biological value of meat loaves produced by means of superhigh frequency heating (in Russian)
A.I. Pedenko, N.S. Nakonetchny, I.V. Lerina, T.S. Belova, L.F. Tkatchenko, I.A. Bogov, A.S. Bolshakov and A.K. Fomin (In Russian)
G3 The biological value of meat loaves produced by means of superhigh frequency heating (in English)
A.I. Pedenko, N.S. Nakonetchny, I.V. Lerina, T.S. Belova, L.F. Tkatchenko, I.A. Bogov, A.S. Bolshakov and A.K. Fomin
G4 Traitement des viandes par irradiation. II: Effet aur la vitamine B12 et les lactobacilles
J.R. Moreau, C. Simard and R.A. Lachange
G5 Effect of breed and diet on fatty acid composition of porcine adipose tissue
H.B. Hedrick,F.J. Villegas, T.L. Veum, K.L. McFate and M.E. Bailey

H Bactériologie

H1 A study into the role of denitrifying microorganisms in sausage production (in Russian)
V.I. Maroushkina and M.M. Mikhailova (In Russian)
H2 A study into the role of denitrifying microorganisms in sausage production (in German)
V.I. Maroushkina and M.M. Mikhailova
H2 Growth and activity of Str. Faecalis isolated from pasteurized canned meats and changes in them after radurization with different doses of gamma rays
M. Stoychev, G. Djedjeva, N. Dimitrova and R. Brankova
H3 Der Einfluss von pH-Wert, Temperatur und Salzegehalt auf die Nitratreduktaseaktivität des Mikrokokkenstammes Mᵢᵢᵢ
E. Puolanne
H4 The occurence of Vibrio in the microflora of Wiltshire cured bacon sides
G.A. Gardner
H5 A rationale for the safety of canned shelf-stable cured meat: Protection=destruction + inhibition
H. Pivnick and A. Petrasovits

I Traitements thermiques

I1 The influence of freezing time post mortem and storage time of frozen porcine M. Longissimus dorsi on diffusion of brine and the characteristics of the muscles: I. Study of the influence on NaCl diffusion and pH, WHC and plasticity
S. Rahelic, L. Jovanovic and V. Pribiě
I2 Effect of method of freezing and thawing on the processing of the cooked ham (in French)
B. Jacquet and R. Tomassone
I3 A study into the condition of frozen meat products during storage and transportation in special containers (in Russian )
A.N. Lepilkin, S.I. Nozdrin, A.M. Tertychny and V.V. Zotov (In Russian)
I4 A study into the condition of frozen meat products during storage and transportation in special containers (in English)
A.N. Lepilkin, S.I. Nozdrin, A.M. Tertychny and V.V. Zotov
I4 On thermolysis of meat proteins
V. Mihalyi, E. Zural and L. Kormendy
I5 Some effects of added water and salt on the cooking losses of meat
M.D. Ranken
I6 The role of hypoxanthine in the development of meat taste and aroma (in Russian)
Yu.N. Lyaskoskaya and G.A. Safronova (In Russian)
I7 The role of hypoxanthine in the development of meat taste and aroma (In English)
Yu.N. Lyaskoskaya and G.A. Safronova
I7 A study of the effect of super-high frequency energy on the quality characteristics of quick-frozen semi-prepared meat during cullinary processing (in Russian )
Yu.F. Zayas, L.V. Rebane, N.A. Zhizhokina, R.A. Khromova, L.I. Isotova, V.A. Boravsky and S.A. Bolshakov (In Russian)
I8 A study of the effect of super-high frequency energy on the quality characteristics of quick-frozen semi-prepared meat during cullinary processing (in German)
Yu.F. Zayas, L.V. Rebane, N.A. Zhizhokina, R.A. Khromova, L.I. Isotova, V.A. Boravsky and S.A. Bolshakov (In German)
I8 Analytical studies into the process of sausage thermal treatment (in Russian)
O.G. Karpova and A.M. Brazhnikov (In Russian)
I9 Analytical studies into the process of sausage thermal treatment (in German)
O.G. Karpova and A.M. Brazhnikov (In German)
I9 Thermal processing
H.R. Nordin, G. Webb, T. Burke, L.J. Rubin and D. van Binnendyk
I10 Ultrasonic spraying of thermolabile materials and their drying in the acoustic field (in Russian)
Yu.F. Zayas and V.B. Pento (In Russian)
I11 Ultrasonic spraying of thermolabile materials and their drying in the acoustic field (in English)
Yu.F. Zayas and V.B. Pento (In English)

J Protéines non musculaires

J1 Some physico-chemical properties of connective tissue proteins (in Russian)
S.A. Kasparyants, V.M. Gorbatov, O.O. Babloyan and L.R. Balod
J1 Some physico-chemical properties of connective tissue proteins (in English)
S.A. Kasparyants, V.M. Gorbatov, O.O. Babloyan and L.R. Balod
J2 An electromicroscopic study of changes in ossein structure during its treatment (in Russian)
O.O. Babloyan, N.N. Touzova and M.N. Patrashev
J2 An electromicroscopic study of changes in ossein structure during its treatment (in German)
O.O. Babloyan, N.N. Touzova and M.N. Patrashev
J3 Preparation of films from collagen-containing raw materials as influenced with some technological factors (in Russian)
V.M. Gorbatov, O.O. Babloyan, L.R. Balod and S.A. Kasparyants
J3 Preparation of films from collagen-containing raw materials as influenced with some technological factors (in English)
V.M. Gorbatov, O.O. Babloyan, L.R. Balod and S.A. Kasparyants
J4 The utilisation of slaughter animals' blood as a protein additive in the manufacture of meat products (in Russian)
N.E. Smirnitskaya, L.K. Zyrina, L.P. Ovtchinnikova and V.I. Filimonova
J4 The utilisation of slaughter animals' blood as a protein additive in the manufacture of meat products (in German)
N.E. Smirnitskaya, L.K. Zyrina, L.P. Ovtchinnikova and V.I. Filimonova
J5 The substitution of meat in sausage emulsions by modified fish protein preparations
M. Naczik,P. Bykowski and Z. S. Gdańsk
J6 The utilisation of some protein additives and phosphates to improve the technology for canned comminuted meats (in Russian)
V.A. Graf
J6 The utilisation of some protein additives and phosphates to improve the technology for canned comminuted meats (in English)
V.A. Graf
J7 Formulation and comparative evaluation of soy proteins in meat food products
R.N. Terrell
J8 Détection des protéines de soya ou de lait dans les produits de viande stérilisés ou non
A. Frouin, C. Barraud, D. Jondeau

K Additives

K1 Enzymatic breakdown of added tripolyphosphate and diphosphate in meat
R. Neraal and R. Hamm
K2 Some observations on the water-holding capacity of meat
N. Ando, T. Ohashi, T. Ito
K3 Essai de certaines méthodes pour la conservation de la qualité et pour le prolongement de la durée de conservation de la viande hachée
N. Tutundjiev and A. Gakev
K4 Some aspects of colour formation in meat products (in Russian )
V.V. Palmin, V.K. Prizenko, T.A. Fyodorova and O.A. Loginova
K4 Some aspects of colour formation in meat products (in English)
V.V. Palmin, V.K. Prizenko, T.A. Fyodorova and O.A. Loginova
K5 Composition du pigment des viandes salées
A. Frouin and J.P. Cordier
K6 The influence of nitrite on cured pork flavour
W. Ockerman, J.P. Hadden and V.R. Cahill
K7 The effect of sodium nitrite on the organoleptic properties of processed meat products
R. Skjelkvaale, M. Valland and H. Russwurm jr.
K8 Recent studies on the role of sodium nitrite and sodium nitrate in cured meat products
H.K. Herring
K9 Inhibition of enterobacteriaceae, including salmonellae, in meats caused by nitrite (in German)
L. Leistner, H. Hechelmann and K. Uchida

L Produits secs

L1 The association of protein solubility with physical properties in a fermented sausage
J.T. Klement, R.G. Casses and O.R. Fennema
L2 Changes in non-protein nitrogen compounds during dry sausage ripening
N. Dierick, P. Vanderkerckhove and D. Demeyer
L3 Stoichiometry of carbohydrate fermentation during dry sausage ripening
A. de Ketelaere, D. Demeyer, P. Vandekerkhove and I. Vervaeke
L4 Specificity of lipolysis during dry sausage ripening
D. Demeyer, J. Hoozee and H. Mesdam
L5 The influence of a vibrio strain on the ripening of dried hams
E. Petäjä and F.P. Niinivaara
L6 A contribution to the investigation on pure and conjoint cultures of streptococci and micrococci in the ripening of sausages
M. Šutić and J. Joksimović
L7 Application industrielle de levains microbiens en boullion lors dela fabrication du saucisson sec bulgare
St. Djevizov

M Salaison

M1 Microstructural and physicochemical changes of the muscular tissue during meat curing by means of needleless pumping of brine (in Russian)
A.S. Bolshakov, V.G. Boreskov, A.A. Belousov and V.I. Plotnikov
M1 Microstructural and physicochemical changes of the muscular tissue during meat curing by means of needleless pumping of brine (in German)
A.S. Bolshakov, V.G. Boreskov, A.A. Belousov and V.I. Plotnikov
M2 The diffusion of brine ingredients (single ions) in the swine thigh muscles
B. Draganović, S. Stanković and M. Nadj
M3 Charakteristiken der Intermuscular Injizierten Pökellake in die Muskeln des Schweinshinterschinkens
R. Tadić, M. Nadj and B. Draganović
M4 Fabrication du jambon de Paris par saumurage avant rigor mortis
R. Goutefonga and C. Schimann

N Varia

N1 A criterion of the quality of multiphase disperse systems separation and its application to the process of slaughter animals' blood separation (in Russian)
A.N. Bogatyryov, V.M. Tchesnokov and V.P. Toutevitch and N.N. Mizeretysky
N1 A criterion of the quality of multiphase disperse systems separation and its application to the process of slaughter animals' blood separation (in English)
A.N. Bogatyryov, V.M. Tchesnokov and V.P. Toutevitch and N.N. Mizeretysky
N2 Characteristics of effluents from meat packing plants
I. Roussev, L. Zlatin and N. Tomov
N3 Meat problems in French speaking Africa (in French)
J. Rozier
N4 Characteristics in world meat production, consumption and trade (in French)
O. Gajger, A. Ognjanović and M. Županjevac

Technical program

Discussions

La recherche sur la viande en france
B.L. Dumont
Discussion of
Session A Biochemistry: Introductory remarks to Rapport Principal - Thème Général A
J.R. Bendall
Discussion of session B Refrigarated storage
Discussion of session C Quality and maintenance
M. Jul
Discussion of session D Meat quality
Discussion of session E Meat fats and technological quality
Discussion of session G Nutritive value and hygiene
Discussion of session H Microbiology
Discussion of session I Heat treatments
Discussion of session J Meat proteins
Discussion of session K Additives
Discussion of session L Dried products
Discussion of session M Sausages
Discussion of session N Varia

1974

Additional information

The stress syndrome and meat quality

A Genetics growth and development

A Genetics growth and development
M.J. Clancy
A1 Methods for prediction of pale soft exudative pork
G. Eikelenboom and W. Sybesma
A2 The effect of body and selection on skeletal muscle fibre types in mammals
H.M. Gunn and A.S. Davis
A3 The inheritance of meat quality in pigs
P. McGloughlin and J.V. McGloughlin
A4 The influence of growth factors on quantity and composition of fat tissue in beef carcasses (in German)
I. Schön

B Physiology

B Physiology
D. Lister
B1 Water, sodium and potassium in porcine skeletal muscle
G. Monin, A. Lacourt and M. Henry
B2 Halothane and the stress syndrome in pigs
J.V. McGloughlin and C. Mothersill
B3 Morphology of muscle fibres from pigs anaesthetized with halogen
C. Mothersill and J.V. McGloughlin

C Muscle biochemistry

C Muscle biochemistry
J.V. McGloughlin
C1 Degradation of porcine muscle proteins by blood lysosomal proteinases
M.E. Bailey and M.K. Kim
C2 The ATPase activity of myosin and ATP yield as effected with a depolarising myorelaxant brothyline (in Russian)
L.L. Bortkevitch and N.N. Krylova
C3 Post-mortem glycolysis in Semitendinosus, Psoas and Longissimus dorsi muscles of captive bolt slaughtered and anaesthetized boer goats (Capra hicus)
J.J.A. Heffron, J.H. Dreyer and R.T. Naude
C4 Post-mortem changes and ATPase activity of bovine skeletal muscle
C. Mothersill and J.V. McGloughlin

D Handling, transport and slaughter

D Handling, transport and slaughter
W. Sybesma
D1 Death of pigs in Great Britain during and after their transportation
W.M. Allen and L.P. Smith
D2 A standardised procedure for the preslaughter treatment of pigs to be tested for meat quality
P.A. Barton
D3 The effect of cattle stunning with electric current of various frequencies upon certain meat qualities (in Russian)
N.M. Krekhov, P.P. Veselova, A.A. Belousov and V.I. Plotnikov
D4 Pre- and intra-mortal blood pressure and heart rate measurements on pigs for slaughter (in German)
E. Schaner and G. Schiefer
D5 Transport test of pigs for slaughter (in German)
E. Schaner and G. Schiefer
D6 Fat tissue, an important parameter for real supply levels (in German)
L. Schoen
D7 pH1 and ultimate pH values in factory killed pigs
P.J.V. Tarrant
D8 Clinical aspects of cattle and pig preslaughter stress and their importance for meat quality evaluation (in Russian)
D.M. Teternik, V.S. Avsyukevitch and N.A. Polevodov
D9 The effect of various stunning methods upon bleeding, meat digestibility and changes in carbohydrate-phosphoric compounds (in Russian)
V.N. Zhoulenko

Nitrites and nitrosamines in processed meats

E Medical aspects

E Medical aspects
R.G. Cassens
E1 Some chemical studies on the nitrosamine problem with respect to bacon production
R.L. Patterson and D.S. Mottram
E2 Reconstitution dechlorination of DDT during meat cooking and nitrite inhibition of the process (in Russian)
I.A. Shoumkova, I.N. Karpova, L.D. Rouzankova and L.I. Alexeyeva

F Chemistry

F Chemistry
M. Ranken
F1 Studies on nitrosoheme photodecomposition (cured meat pigment) (in French)
A. Frouin, M. Thenot and D. Jondeau
F2 Contribution to the study of the linkage of sodium nitrite to the myofibrillar fraction of pig muscle (in French)
R. Goutefongea, M. Renerre and C. Valin
F3 Changes of nucleotides and their decomposition products in the process of meat curing and cured meat heating (in Russian)
Y.N. Lyaskovskaya and G.A. Safronova
F4 The elimination of residual nitrite and nitrosamines from cooked sausage production (in Russian)
V.V. Palmin, V.K. Prizenko, G.A. Fyodorova and O.A. Loginova
F5 A chemiluminescent analysis of the quality of ready-to-cook meats (in Russian)
N.N. Shishkina,T.I. Yourtchenko and V.A. Veselevosky
F6 Cured meats with reduced nitrite preserved by radappertisation
E. Wierbicki, F. Heiligman and A.E. Wasserman

G Microbiology

G Microbiology (in German)
L. Leistner
G1 Industrial application of strain P4 in the production of raw dried sausages in the People's Republic of Bulgaria
S. Djevizov
G2 A study into the influence of useful commercial strains on biochemical and organoleptical qualities of canned ham 'Vetchina' produced according to an accelerated Technology (in Russian)
V.M. Gorbatov, A.E. Mikhailova, V.I. Maroushkina, M.M. Mikhailova and N.V. Loudanova
G3 Some observations about the heat resistance of Enterococci in pork meat suspensions
J.H. Houben
G4 Bacterial stability of vacuum packed Wiltshire bacon cured with and without nitrate
B.G. Shaw
G5 The SCS medium for Clostridium perfringens detection in meat and meat products (in Russian)
E.F. Tsyss and N.P. Stratilova

H General papers on meat processing

H General papers on meat processing (in German)
F.P. Niinivaara
H1 Distribution of polyphosphates in cooked hams (in French)
A. Cantoni, G. Kantartzis and E. Bianchi
H2 Determination of 'Loukanka' weight losses during drying by following dry substance changes (in French)
A. Gakev and T. Yanev
H3 Effect of initial level of contamination and processing temperatures on final Bologna product characteristics and microbial load
H.W. Ockerman, R.F. Plimpton and D.W. Long
H4 Emulsion product acceptability as affected by levels of boar pork and levels of fennel spice
R.F. Plimpton, H.W. Ockerman and D.M. Green
H5 The influence of mechanical treatment of cured muscles on some characteristics of pasteurized canned pork
S. Rahelic, V. Pribis and Z. Vicevic
H6 The influence of the presence of fat on the water-binding properties of meat proteins
J. Schut and F. Brouwer
H7 A study into the effect of fat upon the quality of cooked sausage and upon their protein-fat-water ratio (in Russian)
G.L. Solntseva, G.P. Dinariyeva, A.A. Sobyanina, A.N. Sourkova and I.D. Khoroshkova
H8 Milk co-precipitates in sausage manufacture
M.A. Thomas, P.A. Baumgartner and K.A. Hyde

Packaging fresh and cured meat

I Metabolism of meat in the package

I Metabolism of meat in the package
D.E. Hood
I1 Increasing the storage life of hash by ionising radiation. I. Changes in fats and organoleptic qualities
N. Dimitrova, S. Tencheva and R. Brankova
I2 Gas packaging: The effect of various gas packages on colour of fresh beef
M. O'Keefe, D.E. Hood and M.G. Harrington
I3 The colour and stability of vacuum packed Wiltshire bacon cured with diminishing quantities of nitrite
D.B. MacDougall

J Quality of packaged meat

J Quality of packaged meat (in German)
G. Heinz
J1 The inhibitory effect on intravenously administered sodium ascorbate on the discolouration of fresh beef
D.E. Hood
J2 Processing of PSE and normal hams
J.F.G. Klingbiel, R.T. Naude and R. Van Essen
J3 Volatile fatty acid contents in beef (in Russian)
N.N. Krylova and K.I. Bazarova
J4 The chemical composition and the food value of pork lean and fat used for sausage production (in Russian)
N.N. Krylova, R.M. Salavatoulina and V.A. Alexakhina
J5 Studies on the technological properties of pork and beef frozen prior to and after the onset of rigour mortis (in German)
B. Skenderovic and M. Rankov
J6 The food value of mutton at different ages (in Russian)
L.A. Sokolova, M.I. Tchirikova and N.N. Shishkina
J7 Investigations on backfat from selected pig groups (in German)
E. Vold

K Changes during storage

K Changes during storage
G.A. Gardner
K1 Morphological changes in psychrophilic bacteria during nitrogen-storage of chilled meat (in Russian)
L.V. Koulikovskaya, G.A. Balandina and A.1. Piskaryov
K2 Extending the package life of fresh beef through sanitation and formulated gaseous atmospheres
H.D. Naumann and K.K. Balasundaram
K3 The survival of potential food poisoning bacteria in vacuum packaged meat
J.T. Patterson and P.A. Gibbs

L General papers on packaging

L General papers on packaging
A.A. Taylor
L1 Effect of the time interval for temperature measurement on the precision of F-value measurement
I. Baytchev
L2 Changes in some qualities of canned poultry meat during storage (in Russian)
V.A. Gonotsky, K.I. Lobzof, T.I. Lomayeva and V.I. Khlebnikov
L3 The biological value of meat produced by SHF heating (in Russian)
E.G. Shoumkov and L.T. Boulgkova
L4 Utilisation of chromium-plated steel cans in canned meat production
N. Simic and G. Djordjevic

Refrigeration freezing and thawing

M Engineering problems-The cold chain

M Engineering problems – The cold chain
T. Nilson
M1 A re-examination of the factors affecting chilling of beef carcasses
C. Bailey
M2 A heat metric study of meat refrigeration and shrinkage (in Russian)
V.G. Fyodorov, L.V. Andreyeva and D.N. Ilyinsky
M3 Some peculiarities of heat- and mass-transfer during meat thawing in SHF current field (in Russian)
I.A. Rogov, S.V. Nekroutman, E.G. Touryansky and V.A. Yasyreva

N Biochemistry and biophysics

N Biochemistry and biophysics (in French)
A. Lacourt
N1 Changes in meat properties during freezing in relation to the extent and other characteristics of autolytic processes (in Russian)
L.T. Alyokhina, N.K. Zhouravskaya, N.P. Yamoushkin and V.A. Yasyreva
N2 A comparative study of fibrillar and soluble collagen by means of infra red spectrometry (in Russian)
V.M. Gorbatov, O.O. Babloyan, M.A. Borisova, L.R. Komisarova and P.M. Golovanova
N3 Evolution with age of metabolic characteristics of some lamb muscles in relation to protein synthesis in vivo (in French)
A. Lacourt and M. Arnal
N4 The release and changes in the activity of lysosomal muscle enzymes during chilled meat storage (in Russian)
P.E. Pavlovsky and E.I. Simbiryova
N5 Changes in the fine structure of single muscle fibres
C.A Voyle

O Microbiology

O Microbiology
P. Zeuthen
O1 Deep frozen minced-beef: Bacteriological quality (in French)
M. Catsaras and D. Grebot
O2 Occurrence of the tribe Klebsielleae in refrigerated meat and meat products (in German)
H. Hechelman, Z. Bem, K. Uchida and L. Leistner
O3 The effects of washing lamb carcasses
C.A. Kelly, J.F. Dempster and A.J. McLoughlin

P Quality of chilled frozen meat

P Quality of chilled frozen meat
R.L. Joseph
P1 Effectiveness of enzymatic tenderization of beef in meeting consumer demands
H.F. Benholdt and E.I. Pritchard
P2 Influence of feed intensity on carcass quality and other properties of meat
S. Cepin
P3 Influence of the method of breeding on yield and meat quality of fattened lambs
B. Dzinleski, J. Sokarovski, T. Tokovski, N. Jordanovski, S. Belikovski and K. Petkov
P4 Beef quality resulting from muscle boning of unchilled carcasses
R.L. Hendrikson, S.N. Falk and R.D. Morrison
P5 Investigation of chemical changes during storage of frozen meat (in German)
K. Hofmann, E. Bluchel and K. Baudisch
P6 The effect of chilling rate, ageing and suspension on beef quality
R.L. Joseph
P7 Studies on the changes in the retinol and thiamine content of pork liver and muscles after sharp freezing and long cold storage
N. Nesterov and N. Kozhuharova
P8 A study into elasto-resilient and strength characteristics of beef with reference to its tenderness (in Russian)
B.A. Nickolayev, A.F. Baranov and Yu.F. Zayas
P9 A study into the effect of microwave pre-heating and of freeze-drying upon pork quality (in Russian)
Yu.F. Zayas, L.I. Izotova and N.K. Zhouravskaya

Rapporteurs papers

Q The adoption of latest scientific information in framing food legislation
Rappourteurs: C.K. Hetherington (Canada), J. Meester (the Netherlands), B. Eriksson (Sweden), T.J. Coomes (UK), D. Houston (USDA), V. Oluski (Yugoslavia), V. Enggaard (Codex Alimentarius/Denmark), A. Brinker (EU legislation/Denmark)

1975

Additional information

Invited lectures

Biochemie des Fleisches
R. Hamm
Fleisch und Fleischerzeugnisse, Mikrobiologie, Hygiene
E. Hess
Abteilung "Erzeugung und Technologie von Fleisch und Fleischprodukten"
B. Krol
The nutrient value of meat based on the lipids for brain
M.A. Crawford
Mikrobiologie und Hygiene der Fette tierischen Ursprungs
O. Prändl
Erzeugung und Technologie der Fette tierischen Ursprungs
A.L. Prabucki
Übersichtsvortrag zur Abteilung '' Einsatz und Technologie der Hilfs- und Geschmacksstoffe''
L. Kotter
Schadstoffe in Lebensmitteln tierischer Herkunft
C. Schlatter
Gefrieren, Auftauen, Kühlkette
T. Schmidhofer
Summary of nitrosamine research at the Eastern Regional Research Center, and Summary of recent nitrosamine research
W. Fiddler
Legal basis for food additives standards and limitations
V. Enggaard
Fleisch und Fleischerzeugnisse, Ernährungsphysiologie
H. Glatzel
Physiologie der Fettenährung
A.G.B. Kovach
Preservation of meats by ionising radiation an update
E. Wierbicki, A. Brynjofsson, H.C. Johnson and D.B. Rowley

1 Biochemistry

Morphological and chemical compositions of veal cuts (in German)
L.F. Kanjikina, M.M. Tschirikova and W.E. Nikitschenko
The study of lysosomal enzymes stability during the autolysis process of beef
P.E. Pavlovsky and E.I. Simbireva
Postmortem pH and temperature changes in six muscles of beef carcasses
P.J.V. Tarrant
Changes in myofibrillar proteins and their relationship to bovine skeletal muscle tenderisation
F.C. Parish jr., D.G. Olson, D.E. Goll and M.H. Stromer
Consistence of amino acid in normal and PSE pork meat (in German)
P. Freudenreich, C. Augustini, L. Schön and J. Scheper
Studies on sulphhydryl groups and lactic acid in pale exudative muscles in pigs (in German)
G. Uzunov and L. Zolova
Influence of water activity on enzymatic changes in freeze dried beef
R. Hamm, K. Potthast and L. Acker
A differential scanning calorimetric study of intramuscular connective tissue collagen
R. Chizzolini, D.A. Ledward, R.A. Lawrie
The direct determination of muscle protein in meat products (in German)
C. Herrman, H. Thoma and L. Kotter
Breakdown of diphosphate and tripolyphosphate in pork
J. van Hoof
The structure of cross-striated muscles during curing (in German)
A.A. Belousov, V.I. Plotnikov and E.I. Skalinsky

2 Microbiology hygiene

Morphological and biochemical investigations on yeast strains isolated from meat products
M. Stoychev, M. Radeva and L. Tinkova
Investigations on catalase activity of yeast strains K₁ and K₁₂ as starter cultures in raw dried sausages (in German)
M. Stoychev, G. Djejeva, M. Radeva and M. Chernev
The occurrence and significance of coagulase-positive staphylococci (CPS) in Wiltshire-type curing brines
J.F. Dempster
A note on the heat resistance of a Streptococcus faecalis isolated from a ''soft core'' in canned ham
G.A. Gardner and J. Patton
An improved quantitative determination of enterobacteriaceae (in German)
W. Ruosch
The microflora of air dried beef (in German)
E. Hess, C Breer and G. Lott
The behaviour of Salmonellae during curing and drying of air-dried beef (in German)
E. Hess, G. Lott and C. Breer
Dynamics of spore germination and the development of Clostridium botulinum type B in canned meat and meat vegetable preserves
J. Mierzejewski
Estimation of the refrigerated shelf life of pasteurized canned cured ham using an incubation procedure
H. Labots
Histological picture of biopsy and post mortem of porcine Longissimus dorsi muscle (in German)
D. Klosowska and B. Klosowski
Relation between histological picture of Musculus longissimus dorsi and meat quality properties (in German)
D. Klosowska, B. Klosowski and J. Kortz
Classification of meat products as highly perishable, perishable or shelf-stable items (in German)
W. Rödel, H. Ponert and L. Leistner

3 Production Technology

The influence of milk proteins (sodium caseinate) on the stability of cooked sausage (in German)
J. Schut and F. Brouwer
The influence of some process variables on the stability of finely comminuted cooked meat products (in German)
J. Schut and F. Brouwer
Effect of the orientation of muscle fibres on the compression characteristics of beef
E. Dransfield
Investigation of heredity of some yield characteristics and qualities of meat (in German)
R. Rede, L. Jovanovic, J. Joksimovic. S. Pecar and N. Azanjac
The effect of sex on the characteristics of muscles in pigs
S. Rahelic, L. Jovanovic, N. Kristic and V. Pribiš
Evaluation of the quality of comminuted meat and sausages, processed in the electromagnetic SHF-field, by their structural and mechanical properties (in German)
V.I. Khlebnikov, V.N. Makhonina, A.V. Gorbatov and V.D. Kosoy
Recovery of protein from bones by mechanical deboners
R.A. Field
Estimation of bone weight ratio of beef carcasses (in German)
H. Gehra, Ch. Ring and L. Kotter
The production of blood plasma and the possibility of its use in the manufacture of heated meat products (in German)
C. Breer, E. Hauser, W. Künzler, A. Maurer
Blood clarification by means of emulsification for sausage production (in Russian)
Yu.F. Zayas and L.K. Zyrina
The use of fibre optic probe for the detection of pale pork
D.B. MacDougall and S.J. Jones
Improvement of some technological processes of the meat industry on the basis of analytical modelling methods (in German)
A.N. Bogatyryov and N.N. Mizeretsky

4 Biochemistry

Studies on the discolouration of adipose tissue of pigs: I. Appearance of lipofuscin like pigments
A. Juhàsz, É. Berndorfer-Kraszner, L. Körmendy and T. Gàbor
Physical, chemical and sensory characteristics of bacon
D.M. Kinsman

5 Microbiology hygiene

Upon some aspects of the grey colouring in raw dried meat products (in German)
M. Stoychev, G. Djejeva, M. Radeva and M. Chernev
The occurrence of abnormal odour in pig carcase fat
J.D. Robb, J. Patton and S.T.C. Weatherup
The effect of breed, age and carcass weight on the occurrence of abnormal odour in boar carcase fat
J.D. Robb, J. Patton and S.T.C. Weatherup

6 Production Technology

Influences of variation in the constitution of fat tissue in lamb (in German)
I. Schoen
Influence of low temperature storage on change of phospholipids composition in chicken meat and pork (in German)
G.Z. Yakubov, I.I. Kargaltsev, V.V. Guslyanikov, V.N. Koreshkov, N.T. Dontsova and L.M. Khokhlova
Technological behaviour of pork with an increased content of medium chain fatty acids (in German)
V. Gustincic, A. Kramer and A.L. Prabucki
Determination of the yield and chemical analysis of sheep bones and a study into the fatty acid composition of the fat extracted therefrom
V.M. Gorbatov, S.G. Liberman, M.L. Faivishevsky, S.E. Pankova, A.A. Shmidt, I. U. Yusoupova and L.M. Yakoushina

7 Use Technology

A study into the mechanism of curing ingredients penetration into muscle in case of brine jet-injection
A.S. Bolshakov, V.G. Boreskov and V.S. Sarytcheva
Effect of curing salt concentration on the microbiological and organoleptic stability of bacon
W. Góźdź and A. Borys
Conductrimetric examination of brine ingredients penetration( Na⁺ ions and ionic groups) into Longissimus lumborum et thoracis
S. Stanković, B. Draganović and M. Nadj
The flavouring of proteins (in German)
W. Grab, H. Greml, W. Schlegel
Cooking losses and tenderness of beef-soy protein patties
A.W. Kotula and D.K. Rough
Influence of the addition of sodium chloride on the amount of nucleotides and nucleosides in pork meat
A. Pisula and J. Mroczek
Structural and mechanical properties of collagen solubilization products
V.M. Gorbatov, O.O. Babloyan, P.M. Golovanova, G.E. Limonov and O.P. Borovikova
A marketing trial of pork from boars
D.N. Rhodes and A.M. Krylow
Survival of salmonella in condiment mixtures
G. Hunyady

8 Toxicology

The evaluation of some smoke condensates
B. Berger, L. Hemra and R. Nilson
The level of residual chlorinated organic pesticides in meat as effected with thermal treatment at higher pressure (in German)
I.A. Shoumkova, I.N. Karpova, L.D. Rouzankova, L.I. Alexeyeva and A.V. Ustinova
A rapid method for evaluation of dry substance of broth and concentrates (in German)
L. Mateev
Investigation into a wide range of samples of meat products by means of the ''Technikon-Autoanalyzer'' as exemplified by Swiss Binden fleisch (air dried beef) (in German)
E. Hauser and W. Künzler

9 Nitrite-nitrate conversion

Studies about the state and the dispensability of nitrite in meat products for nitrosamine formation (in French)
A. Frouin, D. Jondeau and M. Thenot
Formation and stability of nitrosamines in raw dried sausages depending on the composition of the salting mixtures
N. Nestorov, N. Dilova, A. Grozdanov, S. Djevisov, R. Kiseva
Concentration of nicotinamide co-enzymes and activity of some enzymes from the respiratory chain under the action of nitrites
N. Nestorov, N. Ivanov and I. Profinov
The effect of nitrite and certain other food additives on the quality of Finnish cooked sausage
E. Nurmi, M. Raevuori and P. Hill
Improvement of the pigment measurement method of Hornsey
A. Frouin, and M. Thenot

10 Technology

New methods for the export of meat from developing countries (in German)
L. Kotter, H. Basel and A. Fischer
Influence of nitrogen atmosphere on frozen pork quality (in German)
A.I. Piskarev, L.V. Kulikovskaya, N.M. Pavlova and G.A. Balandina

11 Freezing thawing

Cooling and rapid freezing of meat and meat products with CO₂ (in German)
P.-G. Klettner
Effect of freezing speed and storage effects on some physico-chemical and technological properties of beef (in German)
B. Skenderović, M. Rankov and S. Nevešćanin
Effect of freezing rate and packaging material on the quality of frozen stored beef steaks
J. Buckley and L. Kearney
Organoleptical qualities of quick frozen moulded ready-to-cook meats as influenced with lipid changes during storage (in German)
N.N. Shishkina and T.I. Yurtchenko
Comparison of the water-holding capacity of quick chilled beef and beef chilled after a conditioning period
O.S. Braathen
Research of a subjective measure to define chicken meat (in French)
B. Jacquet and M. Arnaud

12 Legislation

Estimation of the efficiency of the sanitary treatment of the processing equipments of meat plants by means of mathematical-statistical methods (in German)
V.G. Vasilyev, E.F. Tsyss and E.A. Tchouykin

13 Physiology of nutrition

Investigation of thiamine content in calf livers stored under different temperature regimes
N. Nesterov and N. Kojouharova
The biological value of the protein components of SHF treated meat products (in German)
I.A. Rogov, A.I. Zharinov, V.A. Yasyreva, E.G. Touryansky, A.I. Pedenko, I.V. Lerina, B.I. Belitsky
Studies on the biological value of diet incorporating meat products processed by UHF-energy (in German)
Y.M. Nemenova, K.A. Laricheva, L.M. Soloviev, I.A. Rogov, V.I. Khlebnikov and I.I. Karpeiev
A study into the food value of young horse meat and products prepared thereof (in German)
G.L. Solntseva, A.A. Sobyanina, A.N. Sourkova, I.D. Khoroshkova and G.Ya. Lotova
Production of single cell protein from fats and fat products (Summaries only)
J. van der Veen

1976

E0 Additional information
A0 Table of contents. Summaries

A Eating quality of meat

A0 Eating quality of meat – The interaction of composition, preference, regulation and marketing
D.N. Rhodes
A1 Composition of intramuscular lipids in growing lambs
A. Pinkas, L. Todorova and V. Banskalieva
A2 Studies on the contents of retinol, thiamine and minerals in liver and muscles of pig (in German)
N. Nesterov, N. Kojouharova, L. Rainova and N. Kardjieva
A3 More lean and less fat for first calving heifers (in German)
S. Čepin and F. Bučar
A4 Influence of age on the colour of young bull meat of the Limousine breed (in French)
M. Renerre and C. Valin
A5 The occurrence of fatty acid in different pieces of pigs of defined production (in German)
E. Hauser and H. Heiz
A6 Flavour components of cured pork products
F.H. Heidemann and J. Wismer-Pedersen
A7 The effect of boar odour level, meat block dilution and the addition of fennel spice on the acceptability of cooked Frankfurters processed from boar pork
R.F. Plimpton, H.W. Ockerman, V.R. Cahill and E. Hilt
A8 Comparative study of the test of young bull and cow meat, relation between composition and taste of meat (in French)
R. Goutefongea and C. Valin
A9 Percentage of meat qualities at cutting of pig carcasses, as depending on live weight at slaughter (in French)
S. Oprescu and V. Sarbulescu
A10 Mechanically tenderized beef
H.W. Ockerman, R.F. Plimpton, V.R. Cahill and K.J. Boyd
A11 The relation between postmortal development and the consistency of pig meat
W. Sybesma
A12 Study on the determination of tenderness and juiciness of frozen beef
A. Rantsios, G. Sapountzakis and A. Tassiopoulos
A13 Distribution of molecular species of collagen in muscle and the relationship to meat texture
A.J. Bailey
A14 Collagen structure modification with alkaline salt treatment (in Russian)
O.O. Babloyan, Yu.L. Shishkin and V.M. Gorbatov
A15 Effect of removal of ham, loin and shoulder from pork sides and of freezing soon post mortem on their shape and some characteristics of muscles
S.Rahelić and M. Dostanić
A16 Probability statistical approach to the task of evaluating quality standards for the products of the meat industry (in Russian)
V.G. Vasilyev, S.G. Karavayeva and G.I. Sekletova
A17 A study of canned ham by certain biochemical and organoleptical properties (in Russian)
A.E. Shirotchenko, M.M. Mikhailova and N.V. Loudanova

B Muscular post-mortem biochemistry

BO Recent advances in muscular post-mortem biochemistry
J. Wismer-Pedersen
B1 The neuronal control of muscle properties
D.H. Beermann and R.G. Cassens
B2 Electrical stimulation of the beef carcasses and its practical application
J.R. Bendall and D.N. Rhodes
B3 Effect of a neutral muscle proteinase on the myofibrillar structure (in French)
A. Ouali and C. Valin
B4 A study into the autolytic changes in horse meat (in Russian)
S.D. Ulyanov and E.T. Touleuov
B5 Peculiarities of proteins and microstructure changes of the meat of adrenaline-treated animals during prolonged storage (in Russian)
N.P. Yanoushkin, N.K. Zhouravskaya, V.P. Pismenskaya and A.P. Roslova
B6 A rapid method for the detection of PSE and DFD meat
K.O. Honikel and C. Fischer
B7 Cyclic-AMP concentration and PSE pork
K. Ono and T.G. Althen
B8 The occurrence of dark-cutting beef
P.V. Tarrant

C Slaughter technology and hygiene

CO Schlachttechnologie und hygiene
O. Praendl
C1 Hygiene and economy of scalding with condensed vapour and in tank
C. Nickels, I. Svensson, A. Ternström and L. Wickberg
C2 Law stress slaughter equipment for lambs and calves
D. Kinsman, R. Prince, W. Giger jr and R. Westervelt
C3 Bone fractures in pigs as a consequence of electrical stunning
P.G. van der Wal
C4 My experience concerning vertical hide pulling for hogs relative to the economic justification (in German)
M. Andrija
C5 Retrospective critic on the head down line for slaughtering cattle (in German)
M. Andrija
C6 Disinfection of poultry slaughtering plant objects (in Russian)
D.A. Bocharov
C7 Cold water, ultra-high pressure cleaning of abattoirs
J.F. Dempster
C8 Thermal refining of steam and gas blow-outs at technical finished products shops of meat packing plants (in Russian)
V.S. Denisenko, J.A. Koloss and I.A. Kondratyev

D Chilling, freezing and thawing

D0 Cold and meat production
V. Oluški
D1 An engineering method for the determination of meat heat-physical properties in the process of refrigeration (in Russian)
G.D. Kontchakov, V.A. Rogozyanov and N.N. Mizeretsky
D2 An analytical method for calculating the process of cooked sausage chilling (in Russian)
A.M. Brazhnikov and B.A. Klimova
D3 The quality of vacuum-packed boneless meat as effected with chilling method (in Russian)
N.N. Shishkina, T.A. Roudintseva and L.A. Kolesnikova
D4 Influence of cooling temperatures and refrigeration on the spectrum of soluble proteins in veal and pig muscles (in German)
L. Solova and G. Usunov
D5 Intramuscular holes in cooked ham (in French)
B.-L. Dumont, J. Fournaud and O. Schmitt
D6 Dynamics of heat flow in freezing meat products by layers (in Russian)
A.G. Maruzenko, V.G. Fyodorov and V.I. Chromov
D7 Examination of changes of toxicological properties during storage of frozen pork (in German)
B. Skenderović and M. Rankov
D8 Pelletized freezing of liquids
G. Löndhal and S. Åström

E Physical-chemical structure of emulsion products

E0 Comminuted processed meat products – ''Mine'' of technological problems and research needs
Z. Duda
E1 The effect of processing parameters on the functional properties of protein stabilised emulsions
E. Tornberg and A.-M. Hermansson
E2 The influence of raw material proportion and some process variables on the properties of liver sausage
F. Brouwer, J. Schut and J.C.M. van Zutphen
E3 A chemiluminiscent study into the effect of lipids peroxidation of a blood fat emulsion (in Russian)
Yu.F. Zayas, G.I. Klebanov and L.K. Zyrina
E4 Continuous cooking process for farce of boiled sausage (e.g. liver sausage) (in German)
H.-J. Räuber, R. Lubadel and H. Herrman

F Residues and food additives

F0 Rückstände und Zusatzstoffe
L. Leistner
F1 Investigations on the lead- and cadmium content in meat and organs of slaughtering cattle (in German)
W. Kracke, W. Kreuzer, B. Sansoni and P. Wissmath
F2 Intravital effect of BHC and DDT on lard (in German)
M. Dobeš, A. Mikulíc and M. Vávrová
F3 Detection of residues of chloramphenicol in slaughtered pigs
S. Fabianson and Å. Rutegård
F4 The diffusion of polyphosphates in meat (in German)
G. Gantner, E. Dani, and L. Körmendy
F5 The effect of glucono-delta-lactone on colour and colour stability of cooked comminuted sausages (in Russian)
Z. Duda, J. Mielnik, A. Nowak and W. Pezacki
F6 Water-binding properties of modified potato starch in various meat products
D. Treurniet
F7 Chemical composition and application of smoke flavour
C.Z. Olsen
F8 Identification of phenolic compounds in a Polish smoke flavour extract
A. Borys, M. Obiedzinski and M. Olkiewicz
F9 State of ''nitrite'' in meat products (in French)
A. Frouin and M. Thenot
F10 Formation of nitrosothiol groups in myosin
G. Screed and L. Kaaber Brendskag
F11 The distribution of Nitroso-pyrrolidine between lean, fat and vapour in frying bacon
D.S. Mottram, R.A. Edwards and R.L.S Patterson
F12 The effect of dietary fat and vitamin E upon the stability of meat in frozen storage
J.O. Igene, F.B. Shorland, A.M. Pearson, J.W. Thomas and K. McGuffey
F13 Nitrosomyoglobin formation in ground beef after addition of nicotinamide adenine dinucleotide
A. Grozdanov, N. Nesterov, N. Dilova and E. Miteva

G Dried and fermented meat products

G0 Current themes in dry sausage research (in German)
F.P. Niinivaara
G1 Changes in the contents of sulfhydryl groups and protein bound nitrites in raw dried sausages
N. Dilova , N. Nesterov, A. Grozdanov and G. Dikova
G2 Non volatile amines in dry sausages
P. Vandekerckhove
G3 A quick method for application of sorbic acid as an antimould in dry sausages (in German)
D. Dinchev
G4 A study into the ageing process of soft dry sausages with the use of a bacterial preparation and GdL. Report I (in Russian)
V.V. Krylova, N.D. Likhonosova, M.M. Mikhailova, V.Sh. Mirzoyeva, V.I. Maroushkina, I.G. Anisimova and T.G. Tchistyakova
G5 A study into the quality of soft dry sausages during storage. Report 2 (in Russian)
V.V. Krylova, N.D. Likhonosova, M.M. Mikhailova, V.Sh. Mirzoyeva, I.G. Anisimova, T.G. Tchistyakova and V.I. Maroushkina
G6 A study into the effect of vacuumizing upon the intensification of curing process in the production of smoked bone in meats (in Russian)
Yu.F. Zayas, A.I. Minayev, L.A. Boushkova, G.E. Limonov, A.N. Spirkin, A.A. Belousov and E.V. Labetsky
G7 Antagonism of starter cultures towards some microbial species
R. Brankova

H Properties and use of unconventional proteins in the meat industry

H0 New proteins, new problems and new possibilities
M. Jul
H1 Influence of unconventional proteins on the texture and consistency properties of meat patties
Y. Andersson
H2 Rapeseed protein concentrate and its use in meat products
E. Honkanen
H3 The effect of some functional properties of added proteins on properties of meat systems
A.-M. Hermansson
H4 Utilisation of peas protein preparate in sausage production
S. Gwiazda, A. Pisula and A. Rutkowski
H5 Cooked sausage quality and yield as effected with some animal and vegetable proteins (in Russian)
R.M. Salavatoulina, T.I. Medvedeva, E.M. Ovsyannikova, L.P. Ovtchinnikova, M.P. Voyakin and T.M. Riga

I Utilization of blood and other slaughter by products

I0 The utilization of blood and other slaughter by-products
V.M. Gorbatov
I1 Functional properties of some protein preparations from blood
A.-M. Hermansson and E. Tornberg
I2 A new protein enricher of food products from raw material of little value of meat industry (in Russian)
N.F. Konyushenko, L.E. Litvinenko M.D. Mulyarchuck and E.G Plisko
I3 Protein preparations made of inedible raw materials of meat production (in Russian)
M.S. Portnova, M.D. Mulyartchuk, L.V. Radovets, V.D. Skrypnik, M.G. Kamalyan and V.I. Gavriley
I4 Experimental determination of some stereometric parameters of cattle chine bones (in Russian)
V.M. Gorbatov, R.R. Batbetti, A.N. Bogatyryov and N.N. Mizeretsky

J Heat treatment and sterilisation

J0 Recent developments in the heat treatment and sterilisation of meats
N. Bengtsson
J1 Influence of degree of precooking on quality of frozen sliced beef and patties
M. Dagerskog, B. Karlström and N. Bengtsson
J2 Calculation of heating values (F-values) for canned pork type ''mesni narezak'' (minced meat), mathematical method (in Russian)
M. Todorovic
J3 Mathematical model of the inpro-method of frying meat patties
T. Ohlsson
J4 Kinetics of temperature changes, water content and dielectric properties of meat at heating in the electric microwave field (in Russian)
I. Rogov, S.B. Necrutmann and E.G. Turjanski
J5 Effects of infrared radiation rates and conditions of preliminary processing of quality index of baked products (in Russian)
A. Bolshakov, V. Boreskov, N. Zhukov, T. Kosulin, I. Rogov and V. Skryabin
J6 Dynamics in development of Streptococcus faecalis under pasteurisation temperatures and ionizing radiation
M. Stoychev and G. Djejeva
J7 Increase in storage life of ground beef by ionizing irradiation (in German)
N. Dimitrova, R. Brankova and S. Tencheva
J8 Infra-sterilization of glass packages for aseptic processing
G. Molin
J9 DSC studies of muscle tissue protein denaturation
H. Martens and E. Vold
J10 Vitamin B₁ losses upon sterilisation (in German)
E. Ralchovska

K Effect of packaging on meat products

K0 Effect of packaging on meat products
D.E. Hood
K1 Evolution of bacterial contamination within muscles during storage under air or vacuum packaged conditions (in French)
M. Ayroulet-Martin, J. Fournaud and R. Lauret
K2 A study into the effect of packing methods upon colour change and microflora of chilled beef . Report 1 (in Russian)
N.N. Shishkina, R.K. Smirnova and N.V. Loudanova
K3 A study into the quality of cooked and liver sausages, stuffed into Saran casings, during storage (in Russian)
V.Yu. Belova and Z.N. Kostrulina
K4 Microbiology of sliced vacuum-packed meat products
S. Qvist
K5 Analysis of myoglobin derivatives at the surface of fresh beef
K. Krzywicki
K6 Colour index of meat products
I. Tyszkiewicz

L Microbiological guidelines for meat

L0 Microbiological guidelines for meat
T.A. Roberts
L1 Survey of the bacteriology of Canadian ground beef relative to a proposal for standards
D. Collins-Thompson, I. Erdman, H. Pivnick and G. Roberts
L2 Determination of relative bacterial levels on carcasses and meats - a new quick method
K. Ølgaard
L3 Effect of psychrotolerant bacteria on minced beef quality
J. Buckley, P.A. Morrissey and M. Daly
L4 Investigation of stability of proteus bacteria in meat during freezing (in Russian)
G.A. Balandina and E.L. Moiseeva
L5 On the possibility of Cl. Perfringens survival and development during the production and storage of ready-to-eat, quick-frozen meat dishes (in Russian)
E.F. Tsyss and N.P. Stratilova
L6 Salmonella contamination of a frozen minced beef meat fabrication by ''pasteurized'' eggs (in French)
M. Catsaras
L7 Studies on the keeping qualities of canned ham (in German)
Iv. Baychev, J. Stefanov and T. Denchev
L8 The influence of added pure cultures on the coliforms and organoleptical qualities of ground meat
N. Dimitrova and R. Brankova

1977

Additional information
Introduction speech of S.F. Antonov, Minister of meat and dairy industries of the USSR, at the congress opening ceremony
Greeting speech by Academician P.P. Lobanov, President of the Lenin All Union Academy of Agricultural Sciences at the congress opening ceremony
A Complex system of high-quality raw material production (in Russian and English)
N.S. Nestorov
A The studies into the production of high quality meat (in English)
D.L. Lavantin
B Transportation of pigs for slaughter and its influence on meat quality (in Russian and German)
G. Theloe
B Transportation, Vorschlachtungsbehandlung, Stress und deren Einfluss auf die Fleischqualität (in Russian and German)
W. Tatulow
C Some problems of technology and hygiene in slaughtering line (in Russian and English)
P. Gayer
C Schlatechtechnik und -Technologie: Hygiene und Veterinärinspektion (in Russian and German)
O. Prändl
D Cold utilisation for meat preservation (in Russian and English)
Ž. Trumić
D Chilling freezing and thawing (in Russian and English)
V. Oluški
E Relationships between composition and the quality of beef (in Russian and English)
J. Wismer-Pedersen
E Meat biological and food value (in Russian and English)
P.E. Pavlovsky
F Aromabildung in Fleisch und Fleischwaren (in Russian and German)
O. Hauser
F Physico-chemical studies into taste, aroma and other characteristics of meat and meat products (in Russian and English)
L. Kórmendy
G La conservation des produits alimentaires (in Russian and French)
E.J. Kaoucktchechvili
G Conservation des produits carnés par le séchage et la stérilization thermique (in Russian and French)
A.M. Bragenikov
H Thermal treatment of meat products (in Russian and English)
I.A. Rogov
H Studies into the heat treatment of meat and meat products
Y. Zayas
I Starterkulturen und Glukono-delta-Lakton (GdL) bei der Rohwurstellung (in Russian and German)
F.P. Niinivaara
I Regelung von Qualitativen Veränderungen bei Fleischbräterzeugnissen unter Einwirkung der mikrobiologischen Faktoren (in Russian and German)
A.A. Sokolov
J Utilisation des methodes mathematiques et des calculateurs pour commander la qualite des produits de la viande (in Russian and French)
V.A. Graph
J Optimisation des processus technologiques et de la qualité des produits carnés (in Russian and French)
Z. Duda
K Use of non-edible raw materials for technical and fodder purposes (in Russian and English )
L.J. Rubin
K Utilisation of inedibles for technical and feeding products and Medicinals (in Russian and English)
A.I. Snitsar
L Mikrobiologie des Fleisches in Gegenwart und Zukunft (in Russian and German)
L. Leistner
L Mikrobiologie von Fleisch und Fleishwaren (in Russian and German)
I.A. Kondratjew
M The effect of packaging on the quality of meat products (in Russian and English)
D.E. Hood
M The basic trends in plastic materials utilisation for packaging meat products and the quality of the later as effected with packaging (in Russian and English)
V.E. Gul
N Problems of improving meat products technology (in Russian and English)
V.M. Gorbatov and A.V. Gorbatov
N The basic trends in studies concerning improvements in the technology of meat products (in Russian and English)
A.S. Bolshakov
O Vegetable and dairy protein products in meat (in Russian and English)
K. Jensen and M. Jul
O Utilisation of vegetable and milk proteins in meat production (in Russian and English)
L. A. Boushkova
P Probleme bei der Verwendung von Zusätzen und Gerwurzen sowie bei der Bestimung von Ruckständen in Fleisch und Fleischwaren, Gesetzgebung (in Russian and German)
I.A. Schumkowa
P Zusätze, Gerwurze, Ruckstände in Fleisch und Fleischwaren Gesetzgebung (in Russian and German)
G.L. Solznewa
Speech by V.I. Dyomin, first Vice Minister of the USSR Meat and Dairy Industries, at the closing session (in Russian, English, German and French)
Speech by V.M. Gorbatov chairman of the organising committee, at the closing session (in Russian, English, German and French)

1978

Additional information

A Breeding, feeding and transport of animals, PSE- and DFD- meat

A1 Meat quality and quantity of Nelore, Chianina x Nelore and Marchigiana x Nelore young bulls
O.O. Corte, G. Cia, P.E. de Felicio and A. Luchiari
A2 Effective measures and their consequences on transport loss of pigs in the Netherlands
W. Sybesma, N.G. Westerink, G.P. Corstiaensen J.G. van Logtestijn
A3 The incidence of PSE and DFD muscles in pigs in SA province of Voivodina
D. Manojlović and S. Rahelić
A4 The factors determining the poor keeping qualities of DFD meat
C.O. Gill and K.G. Newton
A5 Does beside normal, PSE and DFD meat exist another fourth quality? (A discussion)(in German)
F. Bučar
A6 Fast glycolyzing bovine muscle (''PSE beef'')(in German)
C. Fischer and R. Hamm
A7 Relationship between carcass quality and intrabreed variations of the milk potential of young bulls (in French)
B.L. Dumont and J.-J. Colleau
A8 Growth rate, carcass quality and main components distribution of beef bull calves (in Russian)
S.S. Goutkin
A9 Studies on the effect of pre-slaughter treatment on the colour of meat from untied steers
D. Katsarov
A10 Effect of duration of preslaughtering ripening of young bulls and steers and usage of aminasine on the change of physico-chemical characteristics of meat in the process of storage (in Russian)
D.L. Lewantin, Y.P. Y.P. Fomitchev and E.S. Afanasjeva
A11 Ultrastructural changes in the meat of calves slaughtered without preslaughter rest
P. Velinov and E. Enev
A12 Motor innervation of fibre types in skeletal muscle of pigs (in German)
L. Szentkuti and R.G. Cassens
A13 Influence of stress before killing on blood coagulability and on the broiler feathering retaining (in Russian)
E. Shumkov, N. Gorbataya, T. Ivanova and V.Solovjev

B Slaughter technology, hygiene in abattoirs and meat plants

B1 Electrical stunning in pigs
R. Hoenderken
B2 Effect of electrical stunning of pigs on some biochemical indices of meat
L. Ivanov and V. Velkov
B3 How decrease contamination of sheep carcass surface during the primary treatment (in German)
A. Marot
B4 Microbacterium thermosphactum: spoilage indicator of beef
S.J. Mulder
B5 A study of the effect of ionizing radiation on the ultrastructure and microflora of portioned veal
N. Dimitrova and P. Velinov
B6 The effect of rest duration in animals before slaughter on bacteriological findings in meat and organs
A.H. Beganović and A. Milanović
B7 The way of optimising the sanitary and hygienic conditions in animals processing (in Russian)
Yu.G. Konstenko and E.F. Oreshkin
B8 Surface decontamination – A new processing unit for improved hygiene on carcass meat
A. Graham, I.J. Eustace and V.H. Powell
B9 Bacteriological relationship in raw and processed meats and associated products
J.F. Dempster

C Quality and packaging of meat and meat products

C1 The quality of meat of rabbits fattened under different conditions of temperature (in German)
E. Stephan and I Schön
C2 Variability of some factors affecting tenderness of beef (in French)
S. Karan-Djurdjić, D.J. Kebčija, V. Peric and D. Čavoški
C3 The biochemical characteristics of canned meat as effected with the pH values of raw meat (in Russian)
E.F. Oreshkin, E.G. Bobrikova, M.M. Mikhailova, L.V. Alyokhina and G.I. Solodovnikova
C4 Under vacuum conservation of young bovine meat (in French)
J. Fournaud and C. Valin
C5 Paper sacks for the packaging of frozen lamb (Abstracts only)
V.H. Powell and D.R. Smith
C6 The oxidation of lipids and pigments of meat packed under vacuum or in gas atmospheres (in Russian)
R.K. Smirnova and N.N. Shishkina
C7 Physicochemical properties of meat from different varieties of black and white cattle
A. Pisula, R. Dowiercial, M. Nowicka and J. Rejt
C8 Evaluation of raw and cooked M. semimembranosus of pigs
S. Rahelić, Z.Vičević and D. Manojlović
C9 A study into the organoleptic and chemical characteristics of cooked sausage quality, designed to grade sausages by fat: protein ratio and other criteria (in Russian)
G.L. Solntseva, A.A. Sobyanina and O.V. Moskina
C10 Organoleptic examination of canned ready to eat meat casserole specialities
A.T. Rantsios
C11 D(-)lactate as parameter for the microbial spoilage in Frankfurter type sausages (in German)
H.-J. Sinell and K. Luke

D Chilling freezing and thawing post mortem biochemistry

D1 Weep in vacuum packaged meat
V.H. Powell
D2 Effects of the time of storage before thawing and after refreezing on the meat quality of broiler carcasses (in German)
M. Ristić and L. Schön
D3 Influence of methods of cooling of poultry meat on its suitability during storage in the near-cryoscopic temperature (in Russian)
L. Bulgakova
D4 Changes in the attenuation of ultrasound in meat during freezing
C.A. Miles and D. Shore
D5 Studies on freezing meat products in small pieces in fluidized bed with vibration (in Russian)
N.A. Gerasimov, V.A. Tader and A.V. Yakovlev
D6 Influence of freezing and frozen storage on the quality of beef muscles (in German)
L. Petrović, G. Svrzić, D. Kelemen-Mašić and D. Ibročic
D7 Grinding of deep frozen meat. Effects on binding properties
S.A. Gumpen
D8 Freezing times for cartoons of boneless meat in automatic airblast freezers
L.S. Herbert and D.A. Lovett
D9 Mitochondrial transport system in M. sternomandibularis (ox)
A.M Cheah and K.S. Cheah
D10 The role of Ca2⁺ in the temperature effect on the postmortem breakdown of ATP and glycogen in minced bovine muscle
K.O. Honikel and R. Hamm
D11 Glycolysis processes in chilled meat as related to the initial pH-value (in Russian)
Yu.V. Tatoulov and I.P. Nemtchinova
D12 Solubility of meat proteins: Interdependence of pH, sodium chloride, pyrophosphate and intrinsic properties of the muscle
A.H.A van den Oord and J.J. Wesdorp
D13 The specific effect of pyrophosphate on protein solubility of meat
A.H.A van den Oord and J.J. Wesdorp
D14 Theoretical and experimental bases for calculating heat-physical characteristics of meat and meat products (in Russian)
G.D. Kontschankov, V.A. Rogozyanov, G.A. Yashin, N.N. Mizeretsky and M.N. Ustinov
D15 Comparative estimation of methods of cooling and freezing meat (in Russian)
N.I. Choomak and S.N. Rogovaya
D16 Changes in specific heat and enthalpy of beef liver during chilling and freezing down to 77°K (in Russian)
V. P. Latyshev

E 1. Symposium Influence of calcium ions on post mortem changes in meat

E1 Electrical stimulation of carcasses as a method of avoiding the cold-shortening and toughening of meat
J.R. Bendall
E2 Mitochondrial calcium efflux, porcine stress and malignant hyperthermia syndromes
K.S. Cheah
E3 Post mortem changes in myofibrillar proteins and their relationship to the speed of meat ageing (in French)
C. Valin
E4 Changes in myofibrillar proteins during postmortem tenderisation of bovine muscle
F.C. Parrish jr.

E Conditioning and ageing of meat

E5 Mitochondrial calcium efflux in halothane screened pigs
A.J. van Rensburg, K.S. Cheah and A.M. Chea
E6 Molecular and ultrastructural alterations in bovine muscle caused by high temperature and low pH incubation
T.R. Dutson and L.D. Yates
E7 Electrical stimulation, refrigeration and subsequent meat quality
B.B. Chrystall
E8 Does electrical stimulation increase beef tenderness apart from the prevention of cold shortening?
P. Vandekerckhove and D. Demeyer
E9 The effect of electrical stimulation on lysosomal enzyme activity, pH decline and beef tenderness
S.O. Sorinmade, H.R. Cross and K. Ono
E10 Experiments to avoid cold shortening in beef
G. Jonsson, S. Fabiansson and H. Nilsson
E11 An integrated approach to conditioning
A.A. Taylor, D.B. MacDougall, B.G. Shaw, E. Dransfield and D.N. Rhodes
E12 The effect of ultrahydrostatic pressurization of pre-rigor muscle on tenderness and other characteristics of economic importance
W.H. Kennick, E.A. Elgasim, Z.A. Holmes and E.F. Barret
E13 Commercial practices for the conditioning of beef in Great Britain
C.M. Palmer
E14 Electrical conductivity; a meat quality criterion
P.G. van der Wal, Th.P. Dekker, H.L. van Boxtel and G. van Essen
E15 Metmyoglobin reducing activity in muscle (in French)
M. Renerre

F Technology of meat products

F1 New information on fat and water binding in comminuted meat products
E.J.C. Paardekooper and B.J. Tinbergen
F2 The relationship between sucrose dose and sensory quality of raw sausages (in German)
J. Pyrcz and W. Pezsacki
F3 Optimization of the technological subsystems in the meat industry (in Russian)
V.M. Gorbatov, R.R. Barbetti, A.N. Bogatyryov and N.N. Mizeretsky
F4 Examination of the participation of some parts of hog sides in the production of canned pasteurized products
O. Gajger, A. Petričivič, B. Mihalović, B. Sabljić and G. Kralik
F5 The quality of ham products as effected with the raw meat pH (in Russian)
L.A. Boushkova, A.A. Belousov, T.V. Syomina and V.I. Roshtchoupkin
F6 Influence of some factors on the heating rate of muscle substrates (in German)
M.D. Šuvakov, J.T. Panin and P.M. Radetić
F7 Study of the thermostability of the hump of the Zebu cattle (in French)
M.B. Marinkov, M.-T. Basse and M. Seydi
F8 Production of comminuted meat products
B.R. Baliga, S.B. Kadkol, M.S. Madhwaraj, K.K.S. Nair and P. Ravindranathan Nair
F9 Properties of starches and quality of frozen sauces
V. Oluški and M. Petrović
F10 Krill meat protein substitute in sausage production
J. Grabowska and E. Dunajski
F11 The investigation of the thermotransference during the sausage drying with the aim of the intensification, optimisation and the automation of the process (in Russian)
A.V. Likova, D.A. Rogov, D.M.
F12 The determination of the maximum permissible values of heat flows during radiation-convection heat treatment of meat products (in Russian)
I.A. Rogov, N.N. Zhugov, S.S. Panchenko and V.P. Skyrabin
F13 Influence of rotary and sterilization regimes on the physico-chemical change of poultry meat canned food (in Russian)
V. Hlebnikov, M. Kahorov and E. Bobrikova
F14 General approach to the optimization of technological processes in meat industry by means of computer modelling (in Russian)
U.A. Ivashkin and I.I. Protopopov
F15 Aspects of formation and changing of meat structures during meat processing (in German)
H.-J. Raeuber

G Fermented sausages, freeze drying and water activity

G1 Microstructural and ultrastructural changes in cooked and freeze-dried meat
N. Nesterov, P. Velinov and I. Lazarova
G2 A comparative study into the quality characteristics of meat dehydrated in liquid media under vacuum or by means of freeze drying in (in Russian)
N.K. Zhouravskaya, N.N. Potipayeya, B. Souleyeva and V.N. Pismenskaya
G3 Improving efficiency of condensers in freeze driers (in Russian)
E.I. Guigo, L.S. Malikov, I.N. Danilova and I.J. Malughin
G4 Effect of regime parameters on vitamin changes upon the freeze drying of meat
E. Ralchovska and T.S. Tsvetkov
G5 A study into the survival of Cl. perfringens during freeze-dried meats preparation and storage (in Russian)
N.P. Stratilova and E.F. Tsyss
G6 Rapid methods for determining the activity of starter cultures for dry sausage (in German)
K. Kuusela, E. Puolanne, E. Petäjä and F.P. Niinivaara
G7 The use of technical starter culture in the manufacture of fermented sausages
J. Joksimović, M. Šutić and D. Janković
G8 The effect of additives on pure and conjoint cultures for sausages
M. Šutic
G9 Some properties of fermented dry sausage prepared from PSE and normal pork
W.E. Townsend, C.E. Davis and C.E. Lyon
G10 Studies on the lactobacilli species in raw-dried sausages
Ya. Yankov and R. Brankova
G11 Formation of nitrosoheme and heme in dry sausages using catalase positive strains of lactic acid bacteria a starter cultures
E. Slinde and J. Nordal
G12 Stimulatory effect of Micrococcus sp.on growth and acid production of Lactobacillus plantarum
I. Erichsen
G13 A study of the antimicrobial properties of L. plantarum strains isolated from raw dried sausages
R. Brankova and Ya. Yankov
G14 Some factors determining colour stability in ''Loukanka'' type raw dried sausages
N. Nesterov, N. Dilova and A. Grozdanov
G15 Compounds determining pH in dry sausage
D. Demeyer, P. Vandekerckhove, L. Vermeulen and R. Moerman
G16 On change of moisture state in muscular tissue in the process of meat cold storage (in Russian)
N.M. Bogolubova, E.N. Lazarev and A.N. Jazov
G17 Influence of particle size and addition of oil on the water activity of pickled meat (in German)
J. Wojciechowski and A. Seher
G18 Aw as related to the physico-chemical and biochemical characteristics of dry smoked sausages (in German)
M.M. Mikhailova, E.F. Tsyss, N.D. Likhonosova, V.V. Krylova. V. Sh. Mirzoyeva, N.P. Stratilatova, V.G. Vasilyev and G.I. Solodovinikova
G19 The course and significance of water activity during ripening of dry sausages
J.P. Vansteenkiste and J. van Hoof
G20 A simplified method for the determination of water activity (aw)
J.P. Vansteenkiste and J. van Hoof
G21 Determination of the water activity(aw) of meat and meat products (in German)
W. Rödel, K. Krispien and L. Leistner

H: 2. Symposium Utilisation of blood for human consumption

H1 The utilization of blood and other proteins in meat products
A.-M. Hermansson
H2 Utilisation of blood, blood plasma and blood serum as human food (in German)
K. Tändler and A. Stiebing
H3 Simulated meat fibres from blood plasma proteins
R.A. Lawrie
H4 Utilisation of blood in comminuted meat products
J. Wismer-Pedersen

H Slaughter by products

H5 Decolourisation of slaughter blood by partial enzymatic hydrolysis
V. Hald-Christensen
H6 Utilisation of blood from slaughter houses
M.N. Moorjani, N.P. Dani, C.B. Indira and S. Rajalakshmi
H7 The use of slaughter animal's blood in the production of a whole milk replacer
V.M. Gorbatov,S.G. Liberman, M.L. Faivishevsky, Yu.F. Zayas and L.A. Podsoblyayeva
H8 Plant for bleaching of blood and production of blood emulsions
K. Nonnemann
H9 Factors affecting the denaturation and gelling of bovine plasma proteins
K. Fretheim
H10 The food value of animal by-products and plant proteins and the prospects of their utilisation in canned meats production (in Russian)
E.F. Oreshkin, E.G. Bobrikova, T.A. Khritinina and A.E. Shirotchenko
H11 A study into the process of bone defatting by applying low-frequency vibrations and mechanical mixing (in Russian)
G.E. Limonov, I.I. Mamedov and A.I. Snitsar
H12 A study into the method of convection drying used in the production of animal feedstuffs (in Russian)
V.N. Rodin, A.I. Snitsar, M.A. Kotov and B.P. Filipenko
H13 Blood utilisation in foods (in Russian)
W.M. Gorbatow and L.K. Syrina

J Nutritional value of meat and meat products animal fat

J1 Determination of the meat content and the nutrition value of foods by high performance liquid chromatography
G.R. Skurray and P.A. Baumgartner
J2 Modification of the biological value of meat protein substitutes
W. Uchman
J3 Influence of α-tocopherol (vitamin E) the storage stability of pork and bacon
J. Buckley and J.F. Conolly
J4 Quality of pork meat and fat with increased levels of polyunsaturated fatty acids
J.H. Houben and B. Krol
J5 Phospholipid content in the M. longissimus dorsi of hogs and influence of different procedures of mechanical and heat treatments on phospholipid changes
V. Djordjević, F. Bučar, I. Djujić and N. Radović
J6 The effect of cooking time on sensory rancidity of frozen pork fat (in German)
B. Zlender
J7 Investigation of the thermophysical characteristics of lard (in Russian)
L.K. Nikolayev
J8 Oxidizing, hydrolytic and microstructural fat changes after thermal treatment in superhigh-frequency electromagnetic field (in Russian)
T.Z. Deniskina, A.I. Yasureva, V.N. Pismenskaya, I.A. Rogov, Z.Z. Tinyakov and A.I. Zharinov
J9 The quality and food value of pork products smoked conventionally or with a liquid smoke (in Russian)
N.N. Krylova, L.F. Karmyshova, L.I. Solovyova and A.N. Petrakova
J10 A study into the food value of the meat of the Kirgiz fine-wool sheep (in Russian)
Y.F. Zayas and B.M. Beckouliyeva
J11 The biological value of animal food products and the express-methods of its determination (in Russian)
N.G. Belenky

K Curing, food additives

K1 On the bacterial levels in pickles for canned hams
P. Zeuthen
K2 The effect of nitrate, nitrite and a starter culture on the growth of Yersinia enterocolitica in dry sausage
M. Raevuori, E. Nurmi and P. Hill
K3 The influence of mechanical effects during meat curing upon the structure of ready-to-cook and finished products (in Russian)
A.A. Belousov, V.I. Roshtchoupkin, A.S. Bolshakov, A.G. Zabashta, V.G. Boreskov and R.M. Ibragimov
K4 The influence of certain technological factors on the formation of aromatic components in cured cooked horse meat products (in Russian)
A.S. Bolshakov, I.V. Bryanskaya, V.V. Dragina, I.J. Grigorieva and A.G. Zabashta
K5 The influence of mechanical effects upon the mechanism of brine distribution in meat during curing (in Russian)
A.S. Bolshakov, A.P. Frolov, A.G. Zabashta, V.G. Boreskov, V.I. Roshtchoupkin, Yu.A. Kiselyov and A.A. Belousov
K6 The bacteriology of bacon curing brines from multi-needle injection machines
G.A. Gardner and J. Patton
K7 Influence of the addition of textured soy proteins on some physico-chemical and organoleptic properties of dry sausages
P. Modić, Z. Trumić, M. Polić and L. Turubatović
K8 A study of the emulsifying behaviour of three food proteins
E. Tornberg
K9 Possibility of the application of aroma in meat products
M. Polić, Z. Trumić and P. Modić
K10 The production of semiprepared beef meats using protein additives (in Russian)
N.N. Shishkina, L.F. Kanykina, L.K. Zyrina and M.M. Tchirikova
K11 Influence of protein concentrate on organoleptic and chemical indices and on the biological value of poultry meat canned food (in Russian)
V. Gonockij, L. Seredenko and N. Rostrosa
K12 Production of hematoporphyrin cobalt complex and its application as a colour developing substance in sausage products manufacture (in Russian)
P.E. Pavlovsky, G.A. Fyedorova and N.P. Muravyeva

L Residues chemical analysis of meat and meat products

L1 Contribution to the protein determination in meat products
R. Lásztity, D. Törley and R. Örsi
L2 Characterization of proteins in muscles and internal organs with the help of the SDS polyacrylamide gel electrophoresis (in German)
K. Hofmann
L3 The determination of thioethers in canned meats (in Russian)
A.P. Martchenko
L4 A study of the composition of cured meat, raw and cooked (Kasseler and Kaiserfleisch) (in German)
R.-M. Binzel, R. Hadlok and W.Hosper
L5 Chemical characteristics of mechanically separated tissue from pork shoulder and hams
J. van Hoof, B. Wallays
L6 A polarographic method for determining lead and cadmium in meat and meat products (in Russian)
I.A. Shumkova and I.N. Karpova
L7 Transfer of organochlorine pesticides from feed into muscle tissue and body fat of young beef steers (in German)
K. Vreman, L.G.M.T. Tuinstra and L.J. Poortvliet
L8 Examination of organochlorine pesticide residues in beef tissues
V. Višacki, J. Rašeta and A. Spirić
L9 Use of electronic data processing (IDP) for the evaluation of residue analysis: Heavy metals as an example (in German)
E. H. F. Schmidt
L10 Resorption, distribution and elimination of arsenic (As) by slaughter pigs fed with arsanallic acid (ASS) (in German)
W. Kreuzer and K. Suren
L11 Detection of steriod residues in meat and urine of slaughter animals
R. Verbeke
L12 Using specific gravity for determining fat and water content of chopped meat
I. Hansson and K. Darelius

W Reduction of nitrite and nitrate addition to meats

W1 The effect of adding reduced amounts of nitrate and nitrite on the properties of dry sausage (in German)
E. Puolanne
W2 Potassium sorbate- An alternative to nitrite in meat products (in German)
L. Leistner, Z. Bem and H. Hechelmann
W3 Immunological effects of the organism due to nitrite metabolism (in Russian)
T.F. Chirkina, R-D.D. Bodiev and T.A. Korosteleva
W4 A study on azotic oxide binding and nitrosamine formation (Abstracts only)
A. Frouin, J. Bazile and M. Joannes
W5 Recommendations for the reduction of nitrite and nitrate in meat products (in German)
A. Mirna

W Animal fat: Production, technology and value

W10 Comparison of parameters of fatty tissue of different species of animals (in German)
I. Schön
W11 Lard quality after feeding some waste fats (in German)
I. Ingr
W12 Fat emulsification in finely comminuted sausage; A model system
J. Schut, F.M.W. Visser and F. Brouwer
W13 Note on recent advances in ultrasonic scanning of animals
C.M. Miles
W14 Animal fat: production and utilisation (in Russian)
V.M. Gorbatov and A.I. Snitsar

1979

Additional information

1. Animal breeding and transport of slaughter animal

1.1. An evaluation of feeding liquid sugar to pigs lairaged overnight before slaughter
G.A. Gardner and T.J. Cooper
1.2. The reduction of dark cutting beef incidence through administration of molasses solution to young bulls before slaughter
H. Wichlach, E. Grzeskowiak and K. Krzywicki
1.3. Electrocardiographic investigations on pigs for slaughter during lorry transport (in German)
E. Scharner, G. Schiefer, M. Prell and E. Luhn
1.4. Quality of the meat from bulls fed additionally with pigs excrements
A. Mikulík, M. Dobeš and M. Vávrová
1.5. Study of adrenal system activity and feather retaining of turkeys during transportation (in Russian)
E.G. Shumkov, N.P. Gorbataja and R.A. Daulbaleva
1.6. A comparison of meat quality parameters in two breeds of cattle
P.G. van der Wal, B.J. Tinbergen and P.L. Bergstrom
1.7. A comparative estimation of the carcass quality of cross-bed pigs (in Russian)
Yu.V. Tatoulov, N.I. Kouritsyn and I.P. Nemtchinova
1.8. Several experiences of investigation with drug residues on groups of pigs and broiler chickens bred by large scale farming
F.P. Mailáth, J. Sohár, I. Léder and V. Cieleszky
1.9. The stress ante-mortem in slaughtering animals and the probable abnormal meat composition before certain biochemical mediators (in French)
A..A. Dias Correira and J.C. Farraia Da Graҫa
1.10. Influence of pigs' age on carcass yield (in German)
E. Otto and G. Klatt
1.11. Relationships between technological incidence of meat quality and some neurohumoral reactions caused by preslaughtering stresses in bulls and cows (in German)
J. Jedlička, J. Mojto, J. Vančišin, O. Palanská and Š.- Páleník

2. Slaughter technology and hygiene in the abattoir and meat plant

2.1. Carbon dioxide stunning of broilers (in Russian)
I. Bogdanov, T.S. Bogdanova and S. Mitkov
2.2. Investigation of low voltage stimulated beef carcasses
H. Nilsson, H. Rudérus and S. Fabiansson
2.3. Optimum conditions for low voltage electrical stimulation of beef carcasses
S. Fabiansson, G. Jonsson and H. Rudérus
2.5. The effect of physiological and technological factors upon the quality and yield of biologically active substances during slaughter animals processing (in Russian)
L.L. Bortkevitch, L.B. Polonskaya, F.N. Giller-Rozhanskaya, T.N. Orlova, R.V. Ilyukhina, E. Yu. Koulikova and V.N. Tsygankova

3. Grading of slaughter animal

3.1. Differences in meat quality and carcass composition of Friesian and beef breed x Friesian cattle
J.P. Chadwick, A. Cuthbertson and E. Dransfield
3.2. The use of commercially low valued pieces of lamb carcasses (in French)
A. Moral, E. Garcia-Matamoros, M. Tejada and S. Jimenez Perez
3.3. The determination of conformation index of ham (in French)
B.L. Dumont, O. Schmitt, J. Lefebvre and T. Boulleau
3.4. Occurrence of the exudative (PSE) meat alteration at some inland swine races (in German)
Á. Kellner, I. Sándor and J. Takács
3.5. Determination of muscle flesh characteristics of brawns which are subjectively and objectively recordable (in German)
G. Theloe, E. Scharner, S. Braband and H. Schulz
3.6. Comparative carcass composition in Simmental cross bred steers from large beef breeds (in Russian)
S.S. Goutkin
3.8. The use of non-carcass parts to estimate beef carcass composition
E.R. Johnson
3.9. Quality properties of meat derived from broilers of different age
G. Kralik, A. Petricevic, B. Sabljic and D. Tomic
3.10. Possibilities on early information on pork quality by means of muscle biopsy (in German)
H. Pfeiffer, H. Hennebach, G.V. Lengerken and V. Albrecht
3.11. Qualitative characteristics of meat in water buffalo and bovine carcasses slaughtered at 28 weeks
A. Bordi, E. Consentino, A. Girolami and D. Matassino

4. Post mortem biochemistry and histology of meat

4.1. The application of modern statistical methods to studies on the cause and effect interrelations between biochemical regulatory systems and meat quality (Abstract only)
V. Albrecht, V. Erhardt, H. Przybilski and G.V. Lengerken
4.2. The influence of duration of transport and shrink period on the post mortal glycogenolysis in you bulls (in German)
K. Fischer and C.H. Augustini
4.3. Effect of pH and temperature on the extractability of myofibrillar proteins
A. Nagy-Németh and M. Vada-Kovács
4.4. Inorganic salts and the functional properties of fresh and frozen muscle proteins
I. Kołodziejska and Z.E. Sikorski
4.5. Influences of cooling and freezing on the biochemical, physical and sensory criteria of the meat quality of broiler (in German)
M. Ristić, J. Kijowski and L. Schön
4.6. Some characteristics of three greatest muscles in pig ham
S. Rahelić, D. Manojlović and Z. Vičevic
4.7. Enzymatic processes at the ripening of raw sausages with special regard to the transaminase system GOT and GPT
Gy. Gantner, V. Mihályi-Kengyel and L. Körmendy
4.8. Analysis of some bioactive components of pig's blood
E. Berndorfer-Kraszner and R. Lásztity
4.11. Histochemical structure of longissimus and semitendinosus muscle and meat quality of the bulls with muscular hypertrophy
D. Klowsowska, B. Klowsoski and J. Rozyczka
4.12. Distribution of giant fibres in muscles of meat animals (in French)
O. Schmitt and B.L. Dumont
4.13. Phospholipid changes during cooling of pork treated by different mechanical and heat procedures
V. Djordjević, R. Tadić, F. Bučar and I. Djujić
4.14. Effect of temperature stress on the levels of glycogen in muscles and c3,5-AMP in the muscles and adipose tissue of hens
A. Faltas, F. Stanchev, N. Nesterov
4.15. Extraction of sarcoplasmic nitrogen- Influence of the buffer (in French)
J. Bousset
4.16. The effect of post-mortem changes in meat upon its processing characteristics (in Russian)
Yu.V. Tatoulov, N.I. Kouritsyn, T.N. Mittelstein and R.V. Volodtchenko
4.17. The activity of some membranes as a marker of membrane injury upon the freezing of isolated mitochondria (in German)
N. Ivanov, N. Nesterov, Y.A. Profirov, L. Tsonev, TS. Tsvetkov and R. Voynova

5. Analysis of flavour, sensory features and biological value, residues in meat and meat products

5.1. Effects of ''ante-mortem'' treatments with intraperitoneal injections of calcium gluconate and magnesium sulphate on tenderness of frozen lamb (in French)
E. Garcia-Matamoros, A. Moral, F.J. Jimenez-Colmenero and F. Sanz
5.2. A new method for detecting ammonia in the Kjeldahl's protein analysis
F. Kulcsár, L. Gáspár and M. Csont
5.3. A simplified method for the determination of volatile n-nitrosamines (Abstract only)
M. Obiedzinski
5.4. Electric conductivity of meat as an objective substance characteristic for process control
H. Sielaff and K.H. Höft
5.5. Shelf life of vacuum packed sliced bacon (in German)
F. Havas and J. Takács
5.6. Influence of packaging on acceptability of Frankfurters
H.W. Ockerman and V.R. Cahill
5.7. Quality control at high heated beef cans
H.O. Gϋnther
5.8. Use of a multi-residue method in the regulatory control on the use of anabolics
R. Verbeke
5.9. An attempt to estimate the level of substitution in meat tissue by texturized soy protein preparate in model comminuted sausage based on quantitative determination of the fiber
Z. Duda, J. Mielnik and M. Stec
5.10. Relationships between fat content, connective tissue and objective tenderness measurement in porcine longissimus dorsi
E. Kirkegaard, A.J. Møller and J. Wismer-Pedersen
5.11. A rapid method for determining total phosphor content of meat products
F. Kulcsár,I. Pleskonics and M. Csont
5.12. Determination of chloride in meat products
O. Venegas and G. Andujar
5.13. The influence of corn syrup solids and dextrose on the organoleptic qualities of canned, pasteurized hams
P. Zeuthen
5.14. Use of a penetrometer to determine firmness of emulsion-type sausages
L. Andersen and K.E. Hansson
5.15. Investigation of the nutritive value of dry sausage
F. Békés, A. Zsigmond and Á. Juhász
5.16. Studies on the contents of microelements in the meat produced in different regions in Bulgaria
N. Nesterov, P. Grabashanski, L. Nedkova and A. Donchev
5.17. Determination of ash content in meat products
D. Perez and G. Andujar
5.18. Evaluation of the results of objective colour measurement of meat and meat products in CIELAV colorimetric system (in German)
T. Huszka and M. Fekete
5.19. The digestibility (in vitro) of the muscle proteins of pork products as effected with processing (in Russian)
V.T. Kolesnikova
5.20. The chemical analysis and sensory evaluation of the quality of cooked- smoked and dry sausages (in Russian)
G.L. Solntseva, A.A. Sobyanina and O.V. Khrapounkova
5.21. Proteins an white and red muscle compared by differential scanning colorimetry (DSC)
E. Starbursvik, H. Martens
5.22. A study into the quality characteristics of chopped ready-to-cook meats containing milk coprecipitates (in Russian)
N.K. Zhouravskaya, V.V. Koulikova and N.K. Rostrosa
5.23. A study into the quality of chilled natural ready-to-cook pork meats during vacuum storage (in Russian)
L.D. Vasilyeva, G.A. Balandina and L.F. Kanyikina
5.24. Experiments for the determination of the optimal extraneous water content of meat emulsions (in German)
Z. Rédey, L. Körmendy and M. Vada-Kovács
5.25. New possibility for protein-determination in meat products-manual and automatic (in German)
G. Selmeci
5.26. Detection of milk and soya proteins in meat products
A. Válas-Gellei
5.27. Singular and combined methods for increasing the tenderness of beef
G.C. Smith, Z.L. Carpenter, T.R. Dutson and R.L. Hostetler

6 Technology of meat products

6.1. Education and research in the field of meat technology in Portugal (in French)
A.M. Rodrigues Riberio
6.2. The influence of pressure on the rheological properties of sausage meat having different water and fat contents (in Russian)
V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and Vinogradov
6.3. A penetrometer to evaluate sausage meat quality (in Russian)
V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and C.V. Zvonov
6.4. A study into the effect of physical and technological factors upon moulded sausage processing (in Russian)
V.M. Gorbatov, E.T. Spirin and V.V. Vagin
6.5. The influence of collagen on the rheological properties of meat homogenates
M. Sadowska, Z.E. Sikorski and M. Dobosz
6.6. Structure-mechanical properties of the farce of fresh raw sausage and technologically caused changes (in German)
I. Kiessling and H.-J. Raeuber
6.7. Comminuted meat products: Potential problems arising from protein-lipid interactions
K. Fretheim and S.A. Gumpen
6.8. The decomposition of starch in the preparation of cooked sausage (ring bologna) in Finland
M. Honkavaara and M. Pohja
6.9. Occurrence of toxicogenic penicillia in meat products (in German)
L. Leistner and Ch. Eckardt
6.10. Studies into the biological value of semi dry sausages produced with bacterial starter cultures (in Russian)
A.A. Sokolov, V.V. Khorolsky, N.N. Tsvetkova and L.A. Grushetskaya
6.11. Investigation of the microstructure of cooked sausages containing pork of beef fatty tissues
M.B. Marinkov
6.12. Microscopical observations during heating of meat protein fractions and emulsifications stabilized by these
J. Schut, F.M.W. Visser and F. Brouwer
6.13. Technological and histochemical methods for the determination of protein fat emulsions stability in meat products
N. Tyutyundzhiev, P. Velinov and Z. Tsaneva
6.14. Investigations of the connection between the qualities of the mass and the finished product of the Bologna type sausage on the basis of some physical-mechanical characteristics (in Russian)
R. Csépány. S.Simon, K. Kabók and T. Huszka
6.15. The influence of meat tissue substitutions in scalded sausages by textured soy protein product on the amount of crude protein and the level of amino acids in final product
J. Mielnik, Z. Duda and M. Ossowski
6.16. On the water-binding capacity of the ingredients of cooked sausage
E. Puolanne and M. Ruusunen
6.17. Meat comminution process and cooked sausage quality as influenced by the residual environmental pressure (in Russian)
N.K. Chouravskaya, V.E. Ivashov, E.I. Titov, V.S. Lysov and V.P. Chumakov
6.18. A study into the influence of added milk coprecipitate on sausage meat properties and cooked sausage quality (in Russian)
I.A. Rogov, A.P. Roslova, S. Alhuvage, V.A. Yasyreva and T.G. Deniskina
6.19. A study into the aging properties of soft dry sausages prepared with starter cultures and a liquid smoke (in Russian)
V.V. Krylova, M.M. Mikhailova, N.D. Likhonosova, V.Y. Belova, G.I. Solodovnikova and T.G. Tchistyakova
6.20. Degradation of organochlorine pesticides as influenced by micrococci isolated from fermented sausages
M. Perić, J. Rašeta, V. Višacki, A. Spirić

7 Heat treatment of meat and meat products (Drying, smoking, cooling, freezing, thawing)

7.1. Histological changes of bovine M. longissimus dorsi frozen at various temperatures (-10°, -22°, -33° and -78°C)
A.-H. Gawwad and S. Rahelic
7.2. Influence of freezing and chilled state storage on the technological properties of minced meat
M. Lalov and St. Dantchev
7.3. Influence of re-freezing and storage on the technological properties of meat. I. Change of structural and mechanical properties of veal
St. Dantchev and M. Lalov
7.4. Influence of re-freezing and storage on the technological properties of meat. II. Changes of the hydrophile properties of veal
M. Lalov and St. Dantchev
7.5. Comparison of the shelf life of raw and cooked meat products (in German)
F. Wirth
7.6. Effect of heat treatment on protein quality and sensory changes in canned food
B. Eskeland, M. Martens and H. Russwurm
7.7. Influence of storage time and temperature on some of the constituents determining the nutritive value of sterilized ready-to-eat meat meals (in German)
B.M. Rogowski
7.8. Variation of quality traits during storage at low temperatures (freezing and cooling)
M. Vada, K. Pusztai, Z. Rédey and Á. Lenyel
7.9. Validity tests of the methods used for the investigation of air-tightness of semi solid containers
A. Oluski and I. Vujkovic
7.10. Thermoresistance parameter of African swine fever virus (in French)
R.S. Melo and J.D. Vigario
7.11. Influence of pH value on the heating rate of muscle substrates (in German)
J.T. Panin, M.D. Sukanov and P.M. Radetic
7.12. Studies on the growth of micrococci and lactobacilli with reference to their survivability upon freeze drying
Y. Yankov and R. Brankova
7.13. Studies on vitamin contents upon the introduction of modern lines for the manufacture of sterilized meat and liver pastes
A. Daskalova, E. Tsvetkova and L. Nedkova
7.16. The scientific principles of working out the operating conditions of the cooking smoking, drying of sausages and sausage production (in Russian)
A.V. Lykova, I.A. Rogov, V.G. Vereshchagin, G.M. Slepykh and V.N. Oblevina
7.17. The estimation of drying optimization and thermodynamic efficiency of drying installations (in Russian)
A.V. Lykova, V.G. Vereshchagin, G.M. Slepykh and A.A. Vinitskay
7.18. The temperature field calculation of the thin layer coagulator of raw material (in Russian)
A.M. Brazhnikov, V.A. Kaprychev, B.P. Filipenko and N.S. Nikolaev
7.19. The effect of some technological factors on the process time and the qualities of vacuum thawed meat (in Russian)
N.K. Zhouravskaya, V.E. Ivashov, A.I. Minayev, I.M. Tambovtsev, L.F. Filonenko and N.P. Yanoushkin
7.20. A study in to the effect of meat freezing with pre-pressing (in Russian)
V.M. Gorbatov, V.I. Khromov, A.A. Belousov and V.I. Plotnikov
7.21. Changes in molecular dynamic properties of meat cold stored under various conditions (in Russian)
S.A. Evelyev, I.R. Skomorovskaya and V.M. Tchernisov
7.22. Effect of subcooling on meat quality (in Russian)
N.A. Golovkin and L.A. Korzhemanova
7.23. Relationship between the method of carcass treatment and qualitative characteristics of poultry meat during storage (Abstracts only)
S.A. Loubyanetsky, E.A. Rassadkina and R.A. Shviryova
7.24. The study of qualitative poultry meat changes under cryogenic freezing (in Russian)
K.P. Venger, E.I. Kaukhcheshvili, N.P. Mazurenko, V.I. Khlebnikov and L.A. Abramova
7.25. Tenderization of beef with the help of electrical current (in Russian)
V.N. Zaitsev and L.V. Kulikovskaya
7.26. Effect of chilling conditions on physico-chemical indices of beef (in Russian)
N.A. Golovkin, V.V. Yevelyeva and L.S. Kraynova
7.27. Investigation into the process of cooked sausages chilling in hydroaerosol medium (in Russian)
O.N. Kurako and V.V. Anoufriev
7.28. IR-heating under gauge pressures as a method of intensifying the process of ready-to-cook meats (in Russian)
I.A. Rogov, N.F. Nomerotskaya and S. Y. Gelfand
7.29. Heat processing of canned sausages in natural casings with practical sterility (in German)
M. Eisner

8 Curing of meat

8.1. Investigation into the factors influencing the oxidative changes in pigment of cooked cured meat products
J. Farkas, É, Andrássy and K. Incze
8.2. The use of irradiation to reduce or eliminate nitrite in cured meats
E. Wierbicki and A. Brynjolfsson
8.3. Study of occurrence in the permeability of plastic wrappers on the growth of microflora in cured meat products: growth of sulphite reducing Clostridia (in French)
C.H. Huynh and A. Frouin
8.4. Volatile monocarbonyl compounds in hams manufactured by different technologies, at the final stage of ageing
D. Gadzheva, N. Nesterov and I. Baychev
8.5. Reactions of nitrite in meat
T. Ito, R.G. Cassens and M.L. Greaser
8.6. The influence of curing and heat treatment on volatile carbonyls content and the quality of cured meats (in Russian)
A.S. Bolshakov, V.V. Dkagina, I.V. Grigoryeva, A.G. Zabashta and M.A. Estebesov
8.7. The sulphur-bearing compounds and cured meats quality as effected with curing and heating (in Russian)
A.S. Bolshakov, A.A. Vorontsov, I.Y. Grigoryeva, and A.G. Labashta
8.8. The microstructure of fresh hot pork muscle during curing with the application of mechanical treatment (in Russian)
A.A. Belousov, V.I. Roshtchoupkin, A.S. Bolshakov and A.V. Zabashta

9 Animal fats and their processing

9.1. Investigation of the pork adipose tissue's autoxidation
A. Juhász
9.2. Investigation into the phospholipids of porcine adipose tissue
I. Schmied, F. Békés and R. Lásztity
9.3. An alternative method for the detection of pork fat adulteration with beef tallow
R. Verbeke and H.F. De Brabander
9.4. Changes in bone fat in stored dry feeding mixes (in Russian)
V.M. Gorbatov, M.L. Faivishevsky and L.A. Podsoblyayeva
9.5. Studies into the changes of the bone fat condition under different processing temperatures (in Russian)
G.E. Limonov, A.I. Snitsar and I.I. Mamedov

10. Processing of edible by-products

10.1. Utilization of by products for human consumption (in Russian)
V. Duschanek Herczeg
10.2. New production technology of fodder protein concentrate from keratin containing raw material hydrolyzed by urea (in Russian)
N.Ostapets
10.3. Effect of parameters of heat treatment on nitrite compound changes in meat raw when fodder meal is produced (in Russian)
A.A. Sokolov
10.4. A new composition for tanning a protein sausage casing (in Russian)
O.A. Popernatsky, P.I. Tchetchotkin, N.R. Don, O.O. Babloyan and V.M. Gorbatov
10.5. A procedure for raw material processing in the production of protein sausage casings (in Russian)
O.O. Babloyan and V.M. Gorbatov
10.6. The isolation of food lysozyme preparation from meaty industrial wastes and studying their properties (in Russian)
P.E. Pavlovsky and N.S. Danilova
10.7. Decolouration of slaughter house blood by treatment with hydrogen peroxide
A.H.A. van der Oord and J.J. Wesdorp
10.8. Development of a flavouring with meat-like sensory properties from slaughter animal blood
K. Fretheim, J. Nordal and E. Slinde
10.9. Enrichment of meat products with biologically valuable proteins of secondary raw materials
G.A. Yeresko, A.M. Berezenko, M.I. Yavorsky, V.D. Gorodiskaya, O.N. Dneprovskaya and N.A. Golovatenko
10.10. Production of the substitute of rennet from ducks processing waste (in Russian)
V.G. Volik, T.V. Dolgikh, K.I. Lobzov and E.I. Mukhtarov

11. Separation of meat and bone

11.1. Methods to determine the bone content and the size of the bone particles in mechanically deboned pork (M.D.P.)
P.G.H. Bijker, G.E. Gerats, J.G. Van Logtestijn, P.A. Koolmees and T. Fransen
11.2. Method of estimating marrow content of mechanically separated meat
R.A. Field, J.E. Kunsman and L. Sanchez
11.3. Utilisation of mechanically deboned meat (Abstract only)
K. Ryszard, E. Ryszard and J. Ryszard
11.4. Mineral composition of meat being hand separated or mechanically separated from bones
I. Djujic, V. Djordjevic, B. Mihajlovic and N. Radovic
11.5. The influence of the addition of mechanically deboned meat (MDM) on the physico-chemical properties of meat model blends
A. Pisula and J. Rejt
11.6. Technological properties of meat mechanically separated from cooked bones
E. Kosiba and R. Jaworek

12. Utilisation of additives

12.1. Effect of additives and ripening parameters on the growth and toxin production of Clostridium botulinum
K. Incze and M. Delényi
12.2. An attempt of use of monascorubrine as sausage colorant
S. Wasilewski
12.3. Use of reduced nitrite in the production of Italian typical salami
P. Baldini, G. Farina, F. Palmia, G. Palolari and R. Raczynsky
12.4. Selection of curing preparations by methods of sensoric analysis (in German)
J. Dubravicky, J. Jajcay and M. Greschnerova
12.6. Studies on a new extrusion cooking process for manufacture of vegetable meat analogs
K. Danowski, A. Jakubowski and J. Zgainski
12.7. Effect of the addition of precipitated plasma protein on the quality and the biological value of canned liver paste (in Russian)
A.I. Zharinov, I.A. Martinez Diaz, J.P.V. Arguelles and O.B. Presa Caballero
12.8. Precipitated proteins from blood plasma, some of their functional and technological properties and their biological value (in Russian)
A.I. Zharinov, J.R. Villegas, O.B. Presa and L.A. Martinez
12.9. The effect of potassium sorbate and sodium nitrite on the organoleptic properties, stability, and growth of Bacillus cereus and Clostridium perfringens in cooked sausage
E. Petäjä, M. Raevuori, E. Puolanne and P. Hill
12.10. Influence of milk proteins on the amino acid composition of canned poultry meat (in Russian)
V.A. Gonotskij, L.D. Seredenko and L.A. Abramova
12.11. The change of water activity, pH and water binding capacity when treating meat with certain additives (in Russian)
N.M. Bogolubova, E.N. Lazarev and L.R. Afanassyeva
12.12. Contribution of the knowledge of inhibitory effects of potassium sorbate and smoke preparations (producer Etol Celje) on some sorts of moulds isolated from sausage surface
M. Todorovic, A. Oluski and M. Skrinjar
12.13. Application of liquid smoke for the production of cooked ham
I. Baychev and Y. Stefanov
12.14. The use of lidalbin to improve the organoleptic and sanitary indices of meat and meat products (in Russian)
L.I. Stekolnikov, B.A. Sevostyanov, A.A. Belousov, A.E. Shiritchenko, L.A. Boushkova and E.F. Oreshkin
12.15. The influence of some additions of nitrous substances of meat production of smoked sausage (Theses of report) (in Russian)

13. Optimisation and regulation of quality in meat processing

13.1. Microbiological quality of meat products and the raw materials used. I. Raw, non-ripened products (in French)
M. Catsaras and D. Grebot
13.2. Microbiological quality of meat products and the raw materials used. II. Ripened, dried products (in French)
M. Catsaras and D. Grebot
13.3. Proposals for the composition of different sorts of canned meat with regard to their protein-value and manufacturing technology
E. Dworschák, L. Molnár, E.D. Horváth and K.Vukov
13.4. Economic decision optimisation in the meat industry based on the mathematical methods (in German)
K. Witwicka
13.5. Mathematical model for the manufacture of frankfurter-type sausages
L. Körmendy, Z. Erdós and E. Zukál
13.6. Optimization of the processes of drying and cutting in animal meat and bone meal production (in Russian)
O.R. Rahyshanov, K.M. Mamyrov, J.T. Suleimenov and A.A. Lapshin
13.7. The optimization of the energy capacity of the processing equipment of the meat industry (in Russian)
A.N. Bogatyryov, N.N. Mizeretsky and G.D. Kontchakov
13.8. Control of the chemical composition of raw material during producing of dry sausage by means of in line control and mathematical modelling (in German)
J. Rusz and Z. Erdós

14.0 Mechanization, control and automization of the manufacturing of meat

14.1. Digital collection of data of diagnostic results of veterinary examinations on slaughter lines (in Russian)
P. Barabás, J. Molnár and Z. Horváth
14.2. Digital data acquisition system to the instrumentation of the qualification of pigs after slaughtering (German)
P. Barabás, I. Frits and E. Eiler
14.3. A unit operations approach of the technology of comminuted meat products with special interest to mixing and grinding
A.E. Wijlhuizen and E.J.C. Paardekooper
14.4. The application of roboto-technical systems in the meat industry (in Russian)
V.M. Gorbatov, N.N. Mizeretsky
14.5. Investigation of the centrifugal separation of greaves for process intensifying (in Russian)
V.I. Sokolov and V.P. Belov
14.6. Automated control system structural synthesis for the meat industry enterprise (in Russian)
Y.A. Ivasckin, N.M. Dvorak and S.A. Schutov
14.7. A study of the equipment for sausage drying (in Russian)
A.M. Brazhnikov and N.D. Malova

1980

Additional information

A Physiology and Muscle Biology

A1 Relationship between adipose cell size and lipogenesis in ovine adipose tissue
R.L. Hood and R.F. Thornton
A2 Growth and cellularity of fat depots in British Friesian and Hereford cattle
T.G. Truscott, J.D. Wood and H.R. Denny
A3 Evolution of glycogen level, phosphorylase activity and glycogen synthetase activity in various lamb muscles during growth
A. Talmant, M. Briand, G. Monin and R. Durand
A4 Relation of fibre types in six large muscles of pigs
S. Rahelić and S. Puač
A5 Growth patterns in pigs of different mature body size
A. Davies and E. Kallweit
A6 Biochemistry and structure of desmin and the recently discovered muscle cell cytoskeleton
R.M. Robson, M.H. Stromer, T.W. Huiatt, J.M. Oshea, M.K. Hartzer, F.L. Richardson and W.E. Rathburn
A7 A method for studying the perimysium in fresh meat (in French)
O. Schmitt and B.L. Dumont
A8 Influence of injection of α-blocking andβ-blocking agents on the muscle glycogenolysis during transport stress in lambs
G. Monin and P. Gire
A9 Influence of prednisolone or cortisol injection on muscle glycogenolysis during transport stress in lambs
P. Gire and G. Monin
A10 The appearance of muscle during developing the Misherian Sack (in German)
A. Marot
A11 Investigation of lipid-protein interactions in model systems
A. Juhász
A12 Effect of myosin-actin interaction on the heat-induced gelation of myosin in the presence of F-actin
K. Samejima, M. Ishioroshi and T. Yasui

B Post-mortem biochemistry

B1 Further investigations into relationships between measurements carried out on the slaughter line and meat quality on the day after slaughter
P.A. Barton-Gade
B2 Microstructural and glycolytic changes in the meat of beef cattle grown at commercial feedlots (In Russian)
Ju. V. Tatulov, N.I. Kuritsyn, T.M. Mittelshtein, A.A. Belousov, V.I. Plotnikov and T.G. Kuznetsova
B3 The influence of postmortem changes in bovine muscle on the water-holding capacity of beef. I. Postmortem storage at 20°
R. Hamm, K.O. Honikel, A. Hamid and C. Fischer
B4 Effect of temperature on actin-myosin interaction during postmortem storage of muscle
Y. Ikeuchi, T. Ito, S.K. Sung and J.O. Kang
B5 Reactivity of haematin pigments in processed meats
D.A. Ledward, W.J. Schofield, T. Hazel and R.J. Neale
B6 Effect of time-temperature combinations on Warner-Bratzler shear parameters in beef muscles
A.J. Moller, S.E. Sorensen, M. Larsen and J. Wismer-Pedersen
B7 The influence of postmortem changes in bovine muscle on the water-holding capacity of beef. II. Postmortem storage of muscle at various temperatures between 0° and 30°C
K. O. Honikel, A. Hamid, C. Fischer and R. Hamm
B8 The properties of derma collagen as effected with alkali treatment (in Russian)
O.O. Babloyan and V.M. Gorbatov
B9 Isolation and characteristics of biological-active preparations from the poultry processing industry waste to use in medicine (in Russian)
V.G. Volik, K.I. Lobzov, T.V. Dolgikh, A. Buzeninov and V .P. Tarakanova
B10 The study of the quality of packed cuts during storage (in Russian)
N.A. Golovkin and R.P. Ivanova R.P.
B11 Proteolysis of axenic animal muscle as affected by storage length and temperature (in French)
J. Bousset
B12 Determination of the moisture content of the monomolecular layer and the energy of water binding to the material of freeze-dried meat products and model bodies
T. D. Tsvetkov, I.B. Lazarova, G.A. Raikov and M. Chakurov
B13 The effect of preslaughter treatment on the histochemical and physicochemical treatments of the pig muscle
D. Klosowska, S. Grajewska, B. Klosowski and J. Kortz

C Post slaughter technology

C1 Stunning research in the Netherlands
R. Hoenderken, E. Lambooy, J.G. Van Logestin and W. Sybesma
C2 An evaluation of high voltage electrical stunning of pigs in a restrainer
T.J.R. Cooper, G.A. Gariner and J. Patton
C3 Electroencephalographic studies of the efficacy of electrical stunning of sheep and calves
D.K. Blackmore and J.C. Newhook
C4 Influence of free fatty acids (FFA) on the functional properties of blood plasma
S. Gumpen and K. Fretheim
C5 Inhibition of lipid oxidation and enhanced acceptability of prerigor ground and salted pork
E.D. Aberle, D.L. Drerup and M.D. Judge
C6 Hog marketing based on carcass classification
G.H. Steer
C7 Factors bearing on the formation of DFD meat
E. Puolanne and H. Aalto
C8 Quantitative and qualitative characteristics of accelerated processed pork
N.G. Marriot, R.H. Poetker and R.A. Garcia
C9 Effects of preslaugter fasting on ruminal contents
D.K. Blackmore and G.V. Peterson
C10 Optimization of meat mechanical deboning using salt solutions (in Russian)
R.R. Barbetti, A.N. Bogatyryov and N.N. Mizeretsky
C11 Horizontal line for the slaughtering the cattle (Abstract only)
A. Marot

D Analytical techniques

D1 New approaches to quantitating and confirming incurred sulfonamide residues in swine tissues
R.L. Ellis, R.L. Epstein, D.F. Gillard, R.M. Simpson, F.B. Suhre and M. Thomas
D2 Rapid detection of preservatives in meat products by thermal extraction and thin layer chromatography (in French)
J. Flores, M.C. Miralles and V. Giner
D3 Muscle tissue content estimations in mortadella sausages and luncheon meat
A.T. Rantsios and P.B. Papavasileiou
D4 'Unscrambling'' multivariate data from mixtures: I: Fat, water and protein determination by Near-Infrared Reflectance spectroscopy. II. Soy protein and collagen determination in meat product from amino acid data
H. Martens, K.I. Hildrum, A. Bakker, S.A. Jensen, P. Lea, B. Eskeland, E. Vold and H. Russwurm
D5 Identification of animal fat species
R. Verbeke and H. De Brabander
D6 Checking of fermented sausages for ''complete treatment'' according to the EEC-Directive 77/99/EC
J.P. Vansteenkiste and J. van Hoof
D7 Comparison of five methods for determining salt content of meat products
W.E. Townsend and S.E. Mescher
D8 Instrumental methods for determining acoustic and electrical properties of meat (in Russian)
N.A. Golovkin, S.A. Yevelev and I.R. Skomorovskaya
D10 Simultaneous determination of constituents of meat and meat products on one sample
G. Selmeci, F. Cseh and L. Nové
D11 Modified measures of meat tenderness (Abstracts only)
M.A. Tahir

E Food irradiation

E1 Food irradiation in the United States
A. Brynjolfsson
E2 The role of the International Food Irradiation Project in wholesomeness studies
P.S. Elias
E3 Reproductive performance of dogs fed radappertized chicken for three years of more
F.E. Chapple, III and A. Scheidt
E4 FDA requirements for irradiated meats and other irradiated foods (Abstracts only)
A. Brunetti, V. Frattali, W. Greear, D. Hattan, C. Takeguchi and L. Valcovic
E5 Radurization and radicidation of meat in South Africa
J.G. Niemand, W.H. Holzapfel and H.J. Van Der Linde
E6 First commercial irradiation of foods in the United States
M.A. Welt
E7 World-wide utilization of food irradiation
J.G. van Kooij
E8 Technology of irradiation preserved meats
E. Wierbicki
E9 Irradiated bacon without and with reduced addition of nitrite
E. Wierbicki and F. Heiligman
E10 Development of restructured, irradiated lamb products
G.W. Shults and E. Wierbicki
E11 Radiation preserved frankfurters: Curing ingredients and processing effects on physical, chemical and sensory traits
R.N. Terrell, G.C. Smith, Z.L. Carpenter, F. Heiligman and E. Wierbicki
E12 Combination thermo-radiation methods for meat processing (in Russian)
S.Yu. Gelfand and N.F. Nomerotskaya
E13 Keeping quality extension of the Nile fish by gamma irradiation
S.B.El Magoli, A.A. Ibrahim, Y.I. Sallam and E.T. El Ashwa
E14 A prototype seafood irradiator
J.D. Kaylor, J.W. Slavin and L.J. Ronsivalli
E15 Changes in meat pigment as a result of raddappertization
M. Karel, A.R. Kamarei and E. Wierbicki
E16 Effect of irradiation, packaging and antioxidants on the concentration of monocarbonyls in chicken rolls
K.N. Hall, M.B. Fey, G.J. Buonopane, R.G. Jensen and E. Wierbicki
E17 The absence of antithiamin factors in raddappertized beef and chicken
N. Raica, jr., E.L. McGown and D.E. Hilmas
E18 Chemiclearance: Principle and application to irradiated meats
I.A. Taub and C. Merritt, jr.
E19 Nitrosamines in irradiated bacon
W. Fiddler, R.A. Gates and J.W. Pensabene
E20 Mutagenicity studies with irradiated meats
J.T. Fruin, C.D. Kuzdas and L.S. Guthertz
E21 Application of microwave and radiant energies for freeze dehydration of meats
H. Aserm, G.W. Shults and J.M. Tuomy
E22 Radurization of poultry meat
W. Fiszer, J. Zabielski and J. Mróz
E23 Studies on wholesomeness evaluation of radurized Indian Mackerel (Rastrelliger Kanagurta)
M. Aravindakshan, R.C. Chaubey, R. Seshadiri, U.N. Rao, P.S. Chauhan, G.B. Nadkarni and K. Sundaram
E24 The use of high energy electrons and X-rays for the preservation of meat and other food products
M.R. Cleland, J.P. Farrell and K.H. Morganstern

F Animal composition

F1 Beef carcass composition as influenced by conformation (in French)
B.L. Dumont, A. d' Herlincourt and J. Lefebvre
F2 Trimmed boneless primal cuts and other carcass characteristics of serially slaughtered cattle of two mature sizes individually fed corn or corn silage rations in two housing types
A.F.Y. Nour, M.L. Thonney, J.R. Stouffer and W.RC. White, jr.
F3 Carcass characteristics of British and Charolais steers raised on grass
L. Mϋller, J.J. Lauzer and G.P. Robaina
F4 Effect of genotype on pigment, collagen and lipid content of the Longissimus dorsi muscle in young bulls
R. Boccard, C. Valin and B. Bonaiti
F5 The effect of activated water on animal growth (in German)
K. Entzmann, J. Hint and E. Karmas
F6 Influence of animal factors on the composition and nutritive value of pork
E.K. Prost
F7 Carcass composition of native purebred Barbados Blackbelly and Dorset crossbred sheep
J.R. Romans and R.K. Erikson
F8 Assessment of pig carcasses by means of MFA-Recorder
I. Hansson
F9 Qualitative characteristics of meat in lambs born from ewes subjected to hormonal synchronization of oestrus
E. Consentino, A. Girolami, A. Pelosi and D. Matassino
F10 Investigation of influence of animal origin fodder additions on meat quality (in Russian)
I.M. Avyasov and N.F. Pankov
F11 Anatomic-topographic characteristics and some quality properties of neck muscles obtained by industrial way of pork carcass cutting (in German)
V. Aničić
F12 Intramuscular collagen content and solubility, their relationship to tenderness and alteration by postmortem aging
L.E. Jeremiah and A.H. Martin
F13 Skatole – Another contributor to boar taint
K. Lundström, K.E. Hansson, S. Fjelkner-Modig and J. Persson
F14 Quality prospects of the pig production in Europe
W. Sybesma
F15 Relationship between volatile compounds in fat from forage and grain-fed beef and sensory characteristics of steaks and roasts
H.B. Hedricks, M.E. Bailey, H.P. Dupuy and M.G. Legendre
F16 The use of television inspection for the assessment of the visual lean percentage in meat and for the assessment of yield in carcass beef (Abstracts only)
B.M. Hopkins
F17 Исследование желатина из коллагена свиной шкуры методо гель-хроматографии
D.P. Radkevich G.A. Mikryukova Ye.Ye. Braudo and I.T.P. Lashi

G Composition of meat products

G1 Species differences in proteins of abattoir offal
N.F.S. Gault, R.A. Lawrie
G2 The use of soy protein isolate in emulsified meat products. Research into maintenance of traditional qualities (in Russian)
R.M. Salavatulina and G.L. Solntseva
G3 Functional characteristics of soluble soy protein concentrate in meat systems
S.L. Moore, H.S. Yang and W.C. Yackel
G4 On the fatty acid composition of some meat products
G.F. Hammer
G5 Nutritional and quality marking of meat products
B. Krol, P.C. Moerman and A. Wassenberg
G6 Nutritive value of intermediate moisture meats stored at tropical temperatures
Z.A. Obanu
G7 The biological value of cooked sausages as effected with animal and plant proteins (in Russian)
A.F. Savtchenko, R.M. Salavatulina, B.P. Sukhanov and A.D. Ignatyev
G8 Nutritive and biological value of the poultry meat products for children (in Russian)
M.M. Korotaeva, V.A. Gonotskiy, V.S. Krajnya, N.V. Peretolchin, M.J. Brents, P.P. Levyant and S.P. Terechin
G9 Possibilities of manufacturing artificially structured protein products based on blood plasma and prospectives for their utilization in the meat industry (Abstracts only)
I.A. Rogov, A.V. Efimov, N.K. Zhuravskaya, A.G. Zabashta, N.N. Lipatov and E.I. Titov
G10 Method for decoloured blood production (Abstracts only)
G.K. Babanov and I.F. Osadchaya (Abstracts only)
G11 The use of milk coprecipitate and soy isolate in combination meat products (in Russian)
I.A. Rogov, N.K. Zhuravskaya, V.A. Yasyreva, A.P. Roslova, V.N. Pimenskaya, T.P. Perkel and V.V. Kulikova
G12 Study of dry cheese whey influence on the food value of minced semi-manufactured meat products (in Russian)
A.P. Dubinskay, O.N. Kozhevnikova and I.L. Orlynskaya
G13 The food and biological value of infant canned meats containing different protein additives (in Russian)
A.V. Ustinova, M.A. Ivanova, N.M. Yarantseva, K.S. Petrovsky, L.A. Khovayeva and N.A. Afanasyeva

H Electrical stimulation (Fresh meat)

H1 Early investigations on the postmortem tenderization of meat by electrical stimulation
F.E. Deatherage
H2 Low voltage electrical stimulation of beef carcasses: Distribution of tenderizing effect in the carcass and relation to changes in sarcomere length
D. Demeyer and F. Vandenriessche
H3 Increase in the efficiency of meat technological treatment produced by electrophysical methods used in a post slaughtering period (in Russian)
R.S. Zakharov, H. Manger, E.N. Moiseenko and A.P. Yantsenko
H4 Optimal systems for rapid processing of beef
H.R. Cross
H5 Effects of electrical stimulation on beef, pork, lamb and goat meat
G.C. Smith, J.W. Savell, T.R. Dutson, R.L. Hostetler, R.N. Terrell, C.E. Murphy and Z.L. Carpenter
H6 Electrical stimulation of beef carcasses in Australia
P.E. Bouton, F.D. Shaw and P.V. Harris
H7 Effect of electrical stimulation and hot boning upon physical changes, cooking time and losses and tenderness of beef roasts
E.E. Ray, D.M. Stiffler and B.W. Berry
H8 The effects of electrical stimulation on retail acceptability and case life of beer
L.E. Jeremiah and A.H. Martin

I Electrical stimulation (processing)

I1 Effects of electrical stimulation, boning temperature, formulation and rate of freezing on sensory, cooking and physical properties of beef patties
B.W. Berry and D.M. Stiffler
I2 Effects of carcass electrical stimulation and hot boning on selected beef muscles
C.L. Kastner, M.E. Dikeman, K.N. Nagele, M. Lyon, M.C. Hunt and D.H. Kropf
I3 Hot deboning beef with or without electrical stimulation
A.A. Taylor, B.G. Shaw and D.B. MacDougall
I4 Hot deboned and traditionally chilled beef as raw material for the production of controlled atmospheres retail packs – Comparison of sensory and microbiological properties
L. Buchter
I5 Electrical stimulation and hot boning of beef carcasses associated with chilling of freezing
O.O. Corte, G. Cia, V. Picchi, M.L.S.C. Procknor and I. Delazzari
I6 Storage stability and tenderness of top round roasts cooked pre- or postrigor following electrical stimulation
R.L. West, D.L. Langston and J.L. Oblinger
I7 Effect of electrical stimulation and hot boning on sensory and physical changes of prerigor cooked beef roasts
B.W. Berry, E.E. Ray and D.M. Stiffler

J Electrical stimulation (Mechanisms)

J1 Bacteria associated with electrically stimulated and hot boned meat
A.W. Kotula
J2 The bacteriological quality of meat from electrically stimulated carcasses
M. Raccach and R.L. Hendrickson
J3 Effect of electrical stimulation on thermal shrinkage temperature of bovine muscle collagen
M.D. Judge, E.S. Reeves and E.D. Aberle
J4 Morphology and calcium uptake of bovine sarcoplasmic reticulum as affected by electrical stimulation and time postmortem
A.L. Joseph, T.R. Dutson and Z.L. Carpenter
J5 Is electrical stimulation efficiency muscle dependent?
B. Houlier, C. Valin, G. Monin and P. Sale
J6 Possible mechanisms by which electrical stimulation improves meat tenderness
T.R. Dutson, G.C. Smith, J.W. Savell and Z.L. Carpenter

K Electrical stimulation (industry applications)

K1 Effects of hot boning and cooking methods upon cooking time and losses and tenderness of roasts from electrically stimulated beef carcasses
E.E. Ray, D.M. Stiffler and B.W. Berry
K2 Industry application of electrical stimulation in the United States
J.W. Savell, G.C. Smith, T.R. Dutson and Z.L. Carpenter
K3 Low voltage electrical stimulation of beef : Influence of pulse types on postmortem pH fall and meat quality
H. Ruderus
K4 The model electrical stimulation unit
B.W. Holt, A. Cuthbertson and A.J. Gigiel
K5 Commercial application of electrical stimulation – Safety and regulatory aspects
R.W. Anderson
K6 Electrical stimulation developments in New Zealand
B.B. Chrystall and C. Devine
K7 Electrical stimulation and post mortem chilling effects on pork quality
D.D. Crenwelge, R.N. Terrell, T.R. Dutson, G.C. Smith and Z.L. Carpenter

L Meat preparation and processing

L1 The present status and future of the development of a general theory of technological processes and equipment of the meat industry (in Russian)
V.M. Gorbatov and N.M. Mizeretskij
L2 Process control in the production of fermented sausages
R. Skjelkvåle, P.G. Fyhn and T. Hoyem
L3 Phospholipid changes during freezing of pork treated by different mechanical and heat procedures
V. Djordjević, F. Bučar, I. Djujić and N. Radović
L4 The effect of pH value and salt and phosphate content on water binding capacity in cooked sausage
E. Puolanne, M. Ruusunen and M. Matikkala
L5 The influence of some spices on the fermentation of a Belgian dry sausage
F. Vandendriessche, P. Vanderkerkhove and D. Demeyer
L6 Effect of processing conditions on microstructure and functional properties of various comminuted meat batters
A.M Hermansson
L7 The influence of raw material autolysis degree and mechanical actions on cured meat products quality (in Russian)
A.S. Bolshakov, B.G. Boreskov, A.G. Zabashta, L.Yu. Shubina, M.A. Estebesov and M.I. Lontero
L8 On the use of meat of different autolysis degree in the canning industry (in Russian)
A.A. Belousov, E.F. Oreshkin, A.B. Khakimdzhanov and V.I. Roshtchupkin
L9 Influence of technological parameters of homogeneous canned food treatment on their structural and mechanical properties (in Russian)
V.A. Gonotskiy, V.D. Kosoy and S.N. Shevchenko
L10 Change of nitrous substances of homogeneous canned food during the process of sterilization (in Russian)
V.A. Gonotskiy, I.I. Chvanenko, T. Shirnyuk and V.A. Pavlova
L11 Optimizing technological processes of meat cold treatment (in Russian)
I.G. Tschymak, V.I. Shakhnevich and V.P. Onishchenko
L12 Investigation of meat cooling and refrigerating in air medium under pressure above the atmosphere (in Russian)
I.G. Tschymak, P.G. Krasnomovets, A.P. Kotsubinsky and A.K. Babitch
L13 The influence of physico-chemical factors upon sausage moulding in case of conduction heating and chilling (in Russian)
V.M. Gorbatov, E.T. Spirin, V.V. Vagin and A.L. Shtchetnik
L14 On the new, advanced sausage technology. Results of laboratory research and analyses (in Russian)
E.T. Spirin
L15 Rational utilisation of the energy of phase transitions as a means of saving energy resources in the meat industry (in Russian)
G.D. Kontchakov and N.N. Mizeretsky
L16 Vacuum application in sausage production at meat thawing, curing and comminution (in Russian)
N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, E.I. Titov, L.F. Filonenko, I.M. Tambovtsev and V.S. Lysov
L17 Modelling of the process of technological smoke generation (in Russian)
V.I. Kurko, I.V. Kolonistova and N.A. Makarova
L18 Modelling and Algorithmization of the process of meat quality control (in Russian)
Yu.A. Ivashkin, I.I. Protopopov and Yu.G. Konstenko
L19 Efficient methods of plotting additive and multiplicative models of physico-chemical characteristics of raw and finished meats on the basis of experimental data (in Russian)
I.V. Gubanov and V.M. Morozov
L20 Heat effect on value changes of meat proteins (in Russian)
A.L. Adonin
L21 Salt taste in meat products with varied salt content (in German)
G.F. Hammer
L22 Heating rate of canned cured PSE and DFD pork
M. Sukanov, P. Radetić and J. Panin
L23 Tracing of changes in volatile monocarbonyls and lipid oxidation products in pork during the manufacture of canned ham
N. Nestorov, D. Gadzheva, I. Baychev and A. Gateva
L24 Accelerated technology of raw dried non-comminuted meats. Ultrastructural changes
N. Nestorov, P. Velinov and M. Chakurov
L25 Bacon, an inhomogeneous product
EJ.C. Paardekooper, H. Labots and L.R. Freeman
L26 Power consumption as parameter for process control in relation to the manufacture of comminuted meat products
EJ.C. Paardekooper, A.E. Wijlhuizen and P.C. Moerman
L27 Deterioration of intermediate moisture meats during storage at tropical temperatures
Z.A. Obanu

M Nitrite and meat curing

M1 Long chain acetals of ascorbic or erythrobic acid as antinitrosamine agents of bacon
K.R. Barucha, C.K. Cross and L.J. Rubin
M2 Effect of nitrosamines, nitrite and secondary amines and tumor development in mice
A.M. Pearson, S.D. Sleight, D.P. Cornforth and B.T. Akoso
M3 Effect of the level of residual nitrite and packaging conditions on colour stability in cooked ham
R. Goutefongea
M4 Effect of nitrate versus nitrite-curing on Staphylococcus aureus
M. Delényi, K. Incze, H.E. Dolozselek, K.M. Vada, A. Nagy, Gy. Lombai and J. Takács
M5 Clostridial growth inhibitors, derived from nitrite
P.S. van Roon
M6 SSP: Meat products with minimal nitrite addition, storable without refrigeration
L. Leistner, I. Vuković and J. Dresel
M7 Effects of pH and heating on reaction of nitrite with cytochrome C
K. Izumi, R.G. Cassens and M.L. Greaser
M8 Nitrosamine analysis and inhibition studies
M.E. Bailey and A.K. Mandagere
M9 Use of nitrite and sorbate for botulism control
J.N. Sofos, F.F. Busta and C.E. Allen
M10 Extension of refrigerated shelf life and inhibition of pathenogenic bacteria in fresh and vacuum packaged poultry by sorbic acid and potassium sorbate
M.C. Robach
M11 Effect of sulfur dioxide on C. botulinum in cooked meat
R.B. Tompkin, L.N. Christiansen and A.B. Shaparis

N Food microbiology

N1 Rapid test for the detection of staphylococcal thermonuclease in fermented sausages
B.S. Rose, R.W. Johnston, M.E. Harris and W.H. Lee
N2 The effect of various gaseous atmospheres on shelf life of fresh meat
E. Hess, W. Ruosch and C. Breer
N3 Use of certain gram-negative bacteria in dry sausage
E. Petăjă
N4 Some observations on the bacterial growth in sliced vacuum packed ham in relation to pH of the product
P. Zeuthen
N5 Penetration of bacteria into meat (in French)
J. Founard, T. Degas, O. Schmitt and J. Sechet
N6 The microbiology of 'back bacon' manufactured in nitrate-free brines after storage at 5°C
J.F. Dempster
N7 The effects of an edible calcium pectinate film on beef carcass shrinkage and surface microbial growth
C.A. Stubbs and D.P. Cornforth
N8 Growth of psychrophilic bacteria on lamb carcasses
E.A. Sauter, J.A. Jacobs and J.F. Parkinson
N9 Influence of contamination after cooking of roast beef on microbial growth
H.W. Ockerman and R. Dowiercial
N10 Hygienic aspects in meat production
S. Mukherji
N11 Microbiology of commercial vacuum packaged and hanging beef
R.W. Johnston, M.E. Harris, A.B. Moran and W.H. Lee
N12 The microbiological safety of canned, cured and perishable meat products
R.W. Johnston and G.W. Krumm
N13 The spoilage of vacuum-packaged pork with high ultimate pH.
P. Hermansen
N14 The shelf life of vacuum-packaged fresh meat
C. Breer, E. Hess and W. Ruosch
N15 Dynamics of pesticide degradation as influenced by useful microflora of fermented sausages (Abstracts only)
A. Spirić, V. Višacki, J. Rašeta and N. Rajković
N16 Influence of certain physico-chemical factors on the possibilities of T. spiralis larvae survival in meat products (Abstracts only)
P. Modić and M. Djordević
N17 Leptospirosis. A neglected health hazard in the meat industry
D.K. Blackmore and L.M. Schollum
N18 Effect of lactic acid sprays on beef carcass contamination
Br. Dezeurre-Wallays and J. Van Hoof
N19 Comparative studies on the survivability and activity of frozen and freeze-dried cultures of L. plantarum
Ya. Yankov, R. Brankova and G. Raikov
N20 Microbiological quality of meat products related to raw materials used. III. Cooked products (in French)
M. Catsaras and D. Grebot
N21 Microbiological quality of meat products related to raw materials used. IV. Semi-preserved foods (in French)
M. Catsaras and D. Grebot
N22 Product temperatures in chilled cabinets
L. Bogh-Sorensen
N23 Low temperature lactic acid bacteria for meat fermentation
M. Raccach
N24 Comparative study of sero-positivity in pigs coming from common farms, pigs fatted in protected surroundings and axenical pigs (toxoplasmosis) (in French)
J.C. Hans

1981

Additional information
Abstracts, also for missing full papers

A Biology of meat and its influences on meat quality

A1 Possibilities of improving the carcass quality by crossing
S. Čepin and J. Osteric
A2 Meat quality of British steers of different chronological age
L. Mϋller and G.P. Robaina
A3 The effect of cow size, milk yield and cow condition on the carcass characteristics and meat quality of their progeny
S.D.M. Jones, J.W. Wilton and H. Song
A4 Meat hygienic aspects for the application of industrial dried faeces of laying hens in the fattening of cattle (in German)
G. Reuter, K. Troeger and G. Wachelau
A5 Determination of the quality of meat from pure and crossbred swine (in Russian)
A. Blanco, P. Perez and C. Urbay
A6 Determination of the quality of meat and fat from crossbred swine (F₂) (in Russian)
A. Blanco, P. Perez and C. Urbay
A7 The use of sugar-cane as an energy source for pig production (in Russian)
A. Blanco, P. Perez and C. Urbay
A8 Rapid glycolysis test for detection of DFD pork meat
M. Vada-Kovács
A9 Some characteristics of raw and cooked porcine muscles of pure and crossbred animals
S. Rahelić and Manojlović
A10 The influence of different test results of halothane tested litter mates on their meat quality (in German)
E. Kallweit and M.Henning
A11 Press laughter weight of pigs and occurrence of PSE and DFD meat (in German)
E. Pospiech, B. Dzierzynska-Cybulko, W. Maruniewicz and W. Darul
A12 Evaluation of some methods for stress-susceptible meat
V. Várvizi, M. Vada-Kovács and G. Biró
A13 Influence of the pre-slaughter stress situation on meat quality (in German)
D. Schwörer, J.K. Blum and A. Rebsamen
A14 Routine detection of PSE muscle by dielectric measurement
H. Pfϋtzner, E. Fialik, E. Krause, A. Kleibel and W. Hopferwieser
A15 Histopathological studies of muscle changes and incidence of PSE and DFD meat in pigs kept in large industrial farms
D. Klosowska, B. Klosowski, J. Kortz and B. Rak
A16 Improvement in meat quality in pigs by beta-adrenergic blockade
P.D. Warriss and D. Lister
A17 Criteria for the identification of pig carcasses ineligible obtained (in German)
A. Stolle and G. Reuter
A18 The determination of standard value ranges and limiting values of the measurable quality characteristics brightness of colour, drip loss and pH value in muscle flesh from young bulls, heifers and cows (in German)
E. Scharner, H. Schlicht, A. Baier and H. Goldschmidt
A19 Relations between the metabolic type and oxygen uptake of muscle homogenates (in French)
M. Renerre and A. Talmant
A20 Studies on the type and diameter of muscle fibres in lambs of certain breeds and crosses
A. Pinkas, C. Valin, P. Marinova, D. Nedelchev and A. Stoyanov
A21 Studies on the cold shortening of the lamb meat muscle- IV. Effects of shower baths at both 50°C and 60°C applied to carcasses on the tenderness of meat (in French)
A. Moral, E. Garcia-Matamoros, S. Jimenez and A. Goicoechea
A22 Electron microscopic studies of mutton treated with microbial protease mesentrine 11-11
E. Hristov, P. Velinov, S. Danchev, D. Dimitrov and S. Sinha
A23 A study on the influence of a bacterial proteolytic enzyme preparation on the structural and mechanical properties of mutton
S. Sinha, E. Hristov, S. Danchev and D. Dimitrov
A24 Ultrasound changes in pork from Camborough hybrids transported at short distances
P. Velinov and E. Markov
A25 Does hanging while bleeding out (right versus left side) influence meat quality characteristics of pigs? (in German)
K. Fischer and Chr. Augustini
A26 Participation of some tissues in the most valuable parts of carcasses of some swine breeds and their crossings
A. Petricevic, G. Kralik, D. Gutzmirtl, K. Bencevic and T. Rastija
A27 Effect of different salt concentrations on water binding capacity of pre-rigor beef
P.D. Jolley, K.O. Honikel and R. Hamm
A28 Heat induced gelation of myosin: roles of head and tail regions of a myosin molecule
K. Samejima, M. Ishioroshi and T. Yasui
A29 Influence of different freezing temperatures on some characteristics of fibrillar proteins of bovine longissimus dorsi muscle
L. Petrović and S. Rahelić
A30 Thermal and chemical stability of collagen in normal and double muscle 2 year old steers (in French)
J. Kopp and M. Bonnet
A31 Pig leg weakness: Relationship with articular cartilage collagens
M. Shimokomaki
A32 The influence of defatted bone production conditions on bone collagen microstructure and thermographic properties (in Russian)
M.L. Faivishevski, V.I. Plotnikov, O.O. Babloyan, M.G. Borisova, S.E. Pankova and V.E. Ivanov
A33 Identification of the proteinases responsible for the postmortem degradation of myofibrillar proteins
A. Okitani, U. Matsukura, T. Matsumoto and M. Fujimaki and H. Kato
A34 Variation of LDH isozyme in beef muscles (in French)
J. Bousset
A35 Effect of frozen storage of bovine psoas muscle on cathepsin D
M. Henahan, A. McGrath and M.G. Harrington
A36 Technological usefulness of meat treated with preparations of proteolytic enzymes (in German)
B. Dzierzynska-Cybulko, J. Lar, G. Murawska and E. Pospiech
A37 Biochemical processes and ultrastructural changes in the muscle tissue of ducks (in German)
T. Trziszka, T. Smolinska and W. Kopec
A38 The run of changes in nitrogen compounds in the muscle tissue of ducks frozen without cooling (model studies)
T. Smolińska, T. Trziszka and W. Korpeć
A39 Influence of biochemical processes in meat post mortem on the technological properties of muscle homogenates (in German)
R. Rede
A40 The effect of high and low voltage electrical stimulation on beef quality
G. Eikelenboom, F.J.M. Smulders and H. Rudérus
A41 The effect of electrical stimulation and hot boning on beef quality
F.J.M. Smulders, G. Eikelenboom and J.G. Van Logtestijn
A42 The electrical stimulation of lamb meat (in German)
S. Georgakis, K. Vareltzis, E. Agakidou and A. Elefteriadou
A43 Influence of low voltage stimulation on postmortem biochemistry in normal and DFD beef
A. Laser-Reuterswärd, G. Johansson, B. Kullmar and H. Ruderus
A44 An integrate of meat processing: Electrical stimulation, rapid refrigeration, boning immediately after slaughter, quick freezing and quick thawing
R. Enamorado, R. Diaz, F. Gutierrez and R. Rodriguez
A45 Animal muscle microstructure as effected with electric current (in Russian)
A.A. Belousov, V.I. Plotnikov, V.I. Roshtchupkin and V.V. Avilov
A46 Study into some factors affecting meat quality during impulse stimulation (in Russian)
N.A. Golovkin, N.N. Vorobjeva, S.A. Evelev
A47 Hormone residue levels in young bulls after treatment using anabolic reagents (trenbolone acetate and 17 beta estradiol)
J.P. Duchatel, P. Evrard, G. Maghuin-Rogister
A48 Relationship between muscle type and post mortem catabolism of NAD in bovine muscle (in French)
C. Valin and F. Champomier
A49 Hydrocarbons of beef muscle (in Russian)
E.N. Lazarev, V.N. Simonova, V.A. Gerasimova, L.D. Patrakova and N.A. Antonov
A50 Distribution of muscle fiber diameter length values in relation to muscle fiber histochemical type
A.T. Rantsios, P.D. Papavasileiou

B Slaughter technology and hygiene

B1 Air contamination in slaughterhouses and bacteriological quality of the bovine carcasses (in French)
J. Founard and M. Bertaud
B2 Design of animal handling systems to reduce stress
T. Grandin
B3 Electrical stunning and meat quality of veal calves
E. Lambooy
B4 Slaughter techniques and bacterial contamination of pig carcasses
G.E. Gerats, J.M.A. Snijders and J.G. van Logestestijn
B5 Hygiene program of a standardized slaughter technique (in German)
H. Steiner
B6 The possibility of changing the rendering conception with a purpose line for collection and utilisation of slaughtery's by-products and recrements in the industry (in German)
K. Benčević, A. Pertičević and G. Kralik

C Technology of meat products

C1 The effect of raw material and processing technology upon the quality of semi-canned ham
V. Herczeg-Duschanek and E. Keleti
C2 The application of formalised methods when studying canned ham quality as effected with processing factors (in Russian)
E.F. Oreshkin, G.P. Goroshko and E.G. Bobrikova
C3 Influence of cuts on the meat on quality and yield in hams (in French)
I. Baychev
C4 Canned beef quality as effected with curing and mechanical treatments (In Russian)
E.F. Oreshkin, V.K. Prizenko and N.A. Tcherkashina and G.P. Goroshko
C5 Muscle microstructural changes due to vacuum-mechanical treatment during curing (in Russian)
A.A. Belousov, V.I. Roshtchupkin, T.V. Minakova, A.S. Bolshakov, V.G. Boreskov and M.A. Anvarov
C6 Brine distribution in the muscle during mechanical treatment under vacuum (in Russian)
A.S. Bolshakov, V.G. Boreskov, Yu. A. Kiselyov, M. A. Anvarov and N.N. Lipatov
C7 Cover pickle regeneration in smoked pork meats during curing (in Russian)
A.M. Brazhnikov, B.V. Shtcherbinin and E.A. Denisyuk
C8 Studies on curing, ageing and smoking of camel meat – I. Chemical changes
S.B. El-Magoli, E.T. El-Ashwah and M.M. Ibrahim
C9 Studies on curing, ageing and smoking of camel meat – II. Microbiological and sensory evaluation
E.T. El-Ashwa, S.B. El-Magoli and M.M. Ibrahim
C10 The resistance of aluminium laminate and aluminium lackered foil into the brines of different concentration
I. Vujković and S. Rahelić
C11 An accelerated technology for raw dried meat products from non-comminuted meat. Changes in the carbonyl substances and the lipids
N. Nesterov, D. Gadzheva and M.Chakurov
C12 The influence of added coccus concentrate SSHK 76 on the consistency of fermented sausages with special regards to methods of penetrochemical investigation (in German)
E. Scharner, G. Linke and E. Schiffner
C13 Ripening and water content of ''Sremska'' sausage- dry sausage of diameter 28-36mm
S.Tojagić and S. Rahelić
C14 New strains of L. plantarun 22 (2P) and 31, M. caseolyticus 38 and yeast straines Debaryomyces kloeckeri for dry non-smoked sausages (in Russian)
V.V. Khorolosky and N.N. Tsvetkova
C15 Technological properties of frozen and refrozen meat
S. Aa. Gumpen and K. Fretheim
C16 Stability of beef preblends
H.W. Ockerman and F.L. Crespo
C17 Physico-chemical changes during storage of preblended beef
H.W. Ockerman and F.L. Crespo
C18 Separation of meat components for the study of interactions during the preparation of emulsions
E. Zukal
C19 Comminuted meat products: Factors affecting the gelation of the water phase isolated from the batter
K. Fretheim and S. Aa. Gumpen
C20 Histological studies of sausage emulsions (in Russian)
A.A. Belousov, M.P. Voykakin, G.P. Goroshko, T.V. Kuznetsova, V.I. Plotnikov and R.M. Salavatulina
C21 Correlation between the rheological parameters and microstructure of Bolognese-type sausages
L. Fehér, K. Kabók and T. Huszka
C22 Rheological methods to control the process of sausage batter preparation (in Russian)
V.M. Gorbatov, V.D. Kosoy and A.V. Gorbatov
C23 Rheodynamics of a film-type flow of comminuted meat products (in Russian)
A.M. Brazhnikov, B.P. Filipenko and N.S. Nikolayev
C24 Peculiarities of sausage preparation in moulds and its biological value (in Russian)
V.M. Gorbatov, E.T. Spirin, V.V. Vagin and S.A. Fedotova
C25 Substantiation of the sterilization parameters for canned chopped meats by their microbiological, biochemical and organoleptical characteristics (in Russian)
E.F. Oreshkin, A.E. Shirotchenko, S.D. Evseyeva, E.G. Bobrikova, M.M. Mikhailova, V.I. Osipova and O.V. Tolstova
C26 A study into the heat and mass exchange in the product during cooking sausages in moulds (in Russian)
V.M. Gorbatov, E.T. Spirin and V.V. Vagin
C27 A study into the process of stuffing sausage mixes into artificial casings (in Russian)
V.M. Gorbatov, V.D. Kosoy, A.V. Gorbatov and S.N. Tumenov
C28 Changes in fractional composition of meat proteins during storage (in Russian)
N.A. Golovkin and R.P. Ivanova
C29 Vacuum thawing of meat blocks and cuts and the apparatus for the process (in Russian)
N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, L.F. Mitaseva and I.M. Tambovtsev
C30 The keeping quality of non-packed frozen meat as effected with heat input intensity (in Russian)
A.A. Belousov, V.I. Roshtchupkin, O.B. Tserevitinov, V.D. Nazarov and V.D. Mikhailova
C31 Theoretical fundamentals of mathematical modelling of technological processes in the meat industry (in Russian)
V.M. Gorbatov, I.V. Gubanov, Yu. A. Ivashkin and N.N. Mizeretsky
C32 Production control system for the regulation of the chemical composition of meat products (in German)
Z. Erdös and L. Körmendy
C33 Computerized least cost sausage formulation in the meat industry by linear programming (in German)
G. Lorenz
C34 Chemical and technological studies on beef meat
S.A. El-Kady
C35 Proteins recovery from lungs and spleen and their quality (in Russian)
V.I. Piulskaya, N.N. Krylova, L.I. Stekolnikov, V.Z. Krakova, V.P. Karpova and G.I. Edelman
C36 Lability of collagen in intermediate moisture meat products
D.A. Ledward and U. Madden
C37 Quality of canned beef in relation to corrosion of plain aluminium cans
N. Simić, D. Lučić, M. Micković and T. Bojović
C38 The influence of applied technology and of effecting mechanisms of capital equipments on quality of end-products (in Russian)
I. Sánta
C39 Physico-thermal properties of some varieties of fish and meat
A.F. El-Sahrigi, Y.M. Hassan, S.A. Soliman and H.A. El-Mansy
C40 Further research on irradiated bacon
E. Wierbicki and A.E. Wasserman
C41 Use of irradiation to increase the shelf life of minced meat products
I. Kiss and Gy. Zachariev
C42 Radiosensitivity of some microorganisms on meat
S. Kovács, Hajnalka, Domján-Kovács and I. Kiss
C43 Effects of washing on the properties of mechanically deboned meat
F. Jimenez-Colmenero and E. Garcia-Matamoros
C44 Cleansing and disinfection in the meat processing industry as well as a practical methodology for examining microbiological efficiency of cleansers and disinfectants (in German)
S. Scholz, K. Scharf
C45 Methods for cleaning ventilation discharge from inedible rendering departments (in Russian)
A.I. Snitsar, V.A. Markova and V.I. Kostrikov
C46 The quality of raw leather material and sheepskins as influenced with chloride sulfate preservative compositions (in Russian)
D.P. Radkevitch, L.I. Lapteva, M.A. Kotov, L.N. Lyapin and R.S. Bektursunov

D Effects and technology of food additives and ingredients

D1 The interfacial and emulsifying properties of blood plasma proteins
E. Tornberg and T. Jönsson
D2 Utilization of blood plasma in certain meat products
A. Zsigmond, R. Lástity and M. Vada-Kovács
D3 The use of new albumin products from the blood of slaughter cattle for foodstuffs (in German)
G. Drepper, K. Drepper and H. Ludwig-Busch
D4 Functional aspects of blood plasma protein fractions
N. Howell and R.A. Lawrie
D5 Principles of preparing and prospects for using structured blood plasma protein fractions in meat product technology (in Russian)
I.A. Rogov, N.N. Lipatov, A.N. Bogatyrov, A.V. Efimov, A.G. Zabashta and E.I. Titov
D6 A study into the ultrastructure of structured proteins of blood plasma with scanning electron microscopic techniques (in Russian)
.A. Rogov, N.N. Lipatov,V.N. Pismenskaya, A.V. Efimov, A.G. Zabashta and E.I. Titov
D7 Morcela' (Portuguese country style blood and rice sausage) – a tasteful and convenient way to use blood as food (in French)
A.M. Ribeiro, E.C. Teixeira, A.J. Almeida
D8 Biological value of milk additives used in sausage production (in Russian)
A.N. Dubinskaya, V.D. Meshtcheryakova and L.I. Shak
D9 Changes in the functionally of raw sausage emulsions as related to the level of milk proteins added (in Russian)
A.F. Savtchenko, R.H. Salavatulina, S.A. Aliyev, G.P. Goroshko, A.A. Belousov and T.M. Kuznetsova
D10 Meat-like, structured animal proteins (in German)
H.-J. Raeuber, G. Lchagwaa and S. Kummer
D11 The use of structured non-die spun proteins in cooked sausages (in Russian)
V.B. Tolstoguzov, V.T. Dianova, V.K. Vakhrameyev and A.N. Bogatyryov
D12 A study into the functional properties of protein fibres prepared by means of non-die spinning (in Russian)
V.T. Dianova, V.B. Tolstoguzov and V.K. Vakhrameyev
D13 A study into the effect of some food additives on beef quality during curing (in Russian)
A.S. Bolshakov,G.K. Babanov, I.I. Timoshtchuk, V.D. Gorodiskaya and E.V. Franko
D14 Colour development of cooked sausages with a high meat extension level with protein additives (in Russian)
N.K. Zhuravskaya, I.A. Rogov and T.P. Perkel
D15 A study into the effects of porous meats-diluters upon ground meat properties and cooked sausage quality (in Russian)
V.B. Tolstoguzov, V.T. Dianova, N.G. Krokha and V.B. Shtulboy
D16 Studies on the influence of thermal treatment in the production of sausages with protein additives (French)
N. Tyutyundzhiev and Z. Tsaneva
D17 Some functional properties of whey protein concentrates and their aptitude to be used in meat products (in French)
B. Jaquet, J.M. Lefevre and B. Fermon
D18 Preparation and utilization of pea flour, concentrate and isolate in comminuted meat products (in Russian)
A.S. Savostin, V.E. Mitsyk, N.R. Dzhurik, V.S. Mikhailovsky, N.F. Konyushenko, V.M. Gorbatov, I.L. Firger and Zh.B. Levinton
D19 Content of volatile fatty acids in model mortadella type sausages manufactured with substitution of meat tissue with soya grits
Z. Duda, K. Fester and H. Najwer
D20 Effect of adding peanut meal on physical, chemical and organoleptic properties of sausage
M.A. Hussein, M.B. Doma, T.M. Dessouki and A.M. Hassan
D21 The use of fish preparations in meat sausages
M. Naczk, M. Sadowska, Z. Sikorski and H. Zimińska
D22 A study into the qualities of cooked sausages with vegetable and animal proteins added (in Russian)
I.A. Rogov, N.K. Zhuravskaya, V.A. Yasyreva, A.P. Roslova, L.M. Tikhonova and T.G. Deniskina
D23 Computer-aided determination of protein composition of extended meat products
W.J. Olsman and P. Slump
D24 Fate of nitrite in cured meat products (in French)
P. Rougie and R. Goutefongea
D25 Bacteriological and sensory examination of raw sausages with reduced nitrite addition (in German)
K. Gerick and U. Gossling
D26 Do meat products contribute to the vitamin C supply of the population?
P. Schuler
D27 The formation of hydroxylamine from nitrite by ascorbic acid in meat products (in German)
R. Friedl, F. Bauer and O. Praendl
D28 A study of the relationship between the blocking of nitrite and production of nitrosamines and an attempt at an explanation (in French)
A. Frouin, F. Lacour, J. Bazile, J-P. Bidard and D. Jondeau
D29 Formation of N-nitrosamines in Swiss bacon (in German)
E. Hauser, H.J. Heiz, F. Gruber and K. Mihalik
D30 Nitrosamine formation in meat products as effected with some processing factors (in Russian)
L.M. Karmyshova, A.N. Petrakova, I.N. Andropova, L.I. Solovyova, G.A. Safronova, G.F. Zhukova, Y. L. Kostyukovsky, D.B. Malomed and S.I. Somina
D31 Nitrite and nitrate in meat products – new regulations in the Federal Republic of Germany (in German)
H.D. Böhm
D32 Lyophilization of lactic acid microorganisms used to prepare starter cultures (in Russian)
V.V. Khorolosky, N.N. Tsvetkova, G.A. Trenina and M.V. Klyutcheva
D33 On the application of glucoseoxidases in the production of raw dried sausages (in German)
N. Nestorov, S. Chaga, N. Dimitrova, N. Dilova, D. Kalinov, D. Dimitrov and M. Stoyanov
D34 The influence of ethylene oxide sterilisation parameters on hygienic quality of spice mixtures
M. Sirnik
D35 Determination of ethylene oxide and ethylene chlorohydrin in red pepper
G. Selmeci and A. Aczél

E Nutritional value and sensory evaluation of meat and meat products

E1 About the composition of the sausages in Austria (in German)
H. Cikerle, G. Kerndl and F. Petuely
E2 Nutritional evaluation of slaughter products and different kinds of meat originated from pig and beef cattle (in German)
Gy. Kárpáti, Zs. Bogár, É. Gelencsér and J. Petres
E3 Application of milk protein concentrate on the production of cooked short-lived sausages. III. Influence of the protein concentrate on their nutritive value
K. Vassilev and K. Kostov
E4 Influence of different regimes of freeze drying on the biological values of meat and meat products
E. Tsvetkova
E5 The nutritional value of proteins and of vacuum-packaged meat and meat products during cold storage (in Russian)
N.N. Shishkina
E6 The biological value of baby meats as effected with the fat component (in Russian)
A.V. Ustinova, L.G. Khovayeva, M.I. Ivanova and N.A. Afanasyeva
E7 Influence of type (wool or hair) and breed on growth, carcass and organoleptical properties of lamb
H.W. Ockerman, H. Emsen and C.F. Parker
E8 Sensory evaluation of grain fed versus milk fed veal
D.F. Wood and D. Froehlich
E9 Eating quality of hams and cutlets from two and three crossbreeding pigs slaughtered at normal and heavy slaughter weight, respectively
S. Fjelkner-Modig
E10 Consumer acceptability of boar pork and products processed from boar meat: The effect of fat androstenone level (in French)
B. Desmoulin, M. Bonneau, A. Frouin and J.-P. Bidard
E11 Intra and intermuscles variation of beef shear force values (in French)
B.L. Dumont
E12 Factors affecting the sensory and shear properties of pre- and postrigor cooked beef roasts
B.W. Berry and E.E. Ray
E13 A comparison of microwave and conventional cookery of ground beef and rib eye steaks
R.J. McComick, D.M. Kinsman, J.R. Riesen and G.H. Taki
E14 Organoleptic evaluation of irradiated mutton steaks and sausage
A. El-Mansy, I.M. Hassan, A.G. El-Warraki and M.F. Husein

F Analytical techniques for meat and meat products

F1 Experiences with methods of fast determination of water, protein and fat content of meat and meat products (in German)
W. Arneth
F2 Application of near infrared reflectance spectrometry in the analysis of meat products
H. Martens, E.A. Barker and K.I. Hildrum
F3 A photometric method for protein determination in meat and meat products (in Russian)
G.L. Solntseva, R.I. Khlamova, G.P. Dinariyeva, I.I. Afanasyeva and E.S. Oleinikova
F4 Titanium(IV) oxide, an optimum catalyst for single sample chemical grading of meats, meat industry products and meat preserves
G. Selmeci and F. Cseh
F5 The determination of the myofibrillar and connective tissue contents of meats and composite meat products
C.G. Zarkadas
F6 Quality criteria for raw ham (in German)
H. Linke and W. Rödel
F7 Studies on the contents of total and muscle protein in perishable sausages
N. Dilova, A. Grozdanov,N. Nesterov, D. Petrova, G. Dikova and R. Tabakova
F8 A study into the macro- and microelementary composition of combination meat products using x-fluorescent techniques (in Russian)
A.V. Stefanov, N.V. Makharov, I.A. Rogov, N.N. Lipatov, A.V. Efimov, A.G. Zabashta and E.I. Titov
F9 Determination of commercial value of meat products by chemical analysis. Results of circular assay (in German)
B. Baldini, K. Gerigk, E. Hauser, W. Kϋnzler, N. Negroni, A. Panizzi and O. Prändl
F10 Influence of liver proteins on the determination of milk protein in meat products (in German)
H.-J. Sinell
F11 Progress in the immunological determination of foreign proteins (in German)
E. Gombocz, E. Hellwig and F. Petuely
F12 On the identification of game (in German)
CH. Ring and P. Weigert
F13 Characterization of the protein band pattern of bovine muscle press juice according to the electrophoretical separation on polyacrylamide gel in special consideration of the connective tissue albumine (in German)
R. Ebermann and CH. Jiresch
F14 Identification of closely related animal species by means of ultrathin layer isoelectric focusing (in German)
F. Bauer
F15 The chromatographic quick test method is the same for demonstrating foreign proteins and certain additives in minced meat (in German)
I.-J. Jebsen Haave and B. Aavlik
F16 Effect of the CIE standard illuminants on muscle colour parameters in the CIE 1931 standard colorimetric system (in German)
W. Chalcarz, B. Dzierzynska-Cybulko
F17 Detection of artificial coloring of meat products with caramel colours (in German)
H. Hellwig, E. Gombocz, S. Frischenschlager and F. Petuely

G Microbiology of meat and meat products

G1 Use of microbiological criteria for raw meats
A. Koulikovskii
G2 Psychotroph contamination of pig carcasses
J. Scholefield, T.G. Menon and C.W. Lam
G3 A comparison of two bacteriological swab techniques
K. Olgaard
G4 A note on the bacterial spoilage of mechanically recovered pork
G.A. Gardner
G5 Opportunity of vacuum or modified atmosphere packaging refrigerated ground meat (in French)
M. Duchene, A. Bouillet, D. Weber and Cl. Deroanne
G6 Effect of vacuum packaging on refrigerated ground meats inoculated with two strains of Enterobacteriaceae (Salmonella typhimurium and E. coli) (in French)
M. Duchene, A. Bouillet, D. Weber and Cl. Deroanne
G7 Kinetics of degradation of DDT as influenced by selected strains of micrococci
A. Spirić, BV. Višacki, J. Rašeta, M. Perić and N. Rajković
G8 Behaviour of Clostridium botulinum B type in nitrate vs nitrite cured raw ham (in German)
M. Delényi, A. Csiba and Z. Koritsánszky
G9 Sodium hypophosphite inhibition of Clostridium botulinum in bacon
M.D. Pierson, K.M. Rice and J.F. Jadlocki
G10 Organoleptic changes and toxin production in canned meat infected artificially with C. botulinum B
J. Mierzejewski and W. Palec
G11 Investigations for the evaluation of the durability test at tinned luncheon meat (in German)
F. Havas and J. Takács
G12 Microbiological quality of meat products related to raw materials used. V. Preserved food (in French)
M. Catsaras and D. Grebot
G13 The influence of vacuum packaging on the quality and shelf-life of raw sausages (in German)
U. Gossling, U. Höpke and K. Gerigk
G14 The influence of various gases and gas mixtures on the bacterial growth on retail packaged pork cutlets and in comminuted pork
P. Zeuthen and I.M. Knudsen
G15 Studies on the microflora in an isolated technology for the production of raw dried meat products from non-comminuted meat
N. Nesterov, R. Brankova and M. Chakurov
G16 Comparative studies on the viability and activity of frozen and freeze-dried cultures of Micrococcus varians
TS. Tsvetkov and R. Brankova
G17 CO₂ packaging as a means of controlling the spoilage microflora of DFD beef
I. Erichsen, G. Molin, B.-Möller
G18 Volatile fatty acids detected in vacuum packaged beef during storage at chill temperatures
R.H. Dainty
G19 Microbial and shelf life characteristics of beef variety meats under actual and simulated export conditions
B.W. Berry, C.A. Rothenberg, J.L. Oblingher, W.R. Miller, A.J. Bongers and H. Labots
G20 Inhibitory effect of pickle salts on sublethally heated spores of bacillus in dependence on initial number of bacteria and pH substrate
A.H. Beganović, J. Dinić and A. Milanović
G21 Microbiological problems with the storage of delicacy salads, especially with ''Fleischsalat'' (in German)
D. Kuschfeldt

1982

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

1. Transportation of living cattle and slaughtering and dressing technology

1.01. Characteristics of pork fed potato chipper by product
W.C. Brisendine, M.A. Bumgarner and D.M. Kinsman
1.02. Effect on chick performance of low protein diet
A.M. Abdelhamid
1.03. Effect of different diet protein levels on some ingredients of blood, meat, and bone of16 weeks old chickens
A.M. Abdelhamid
1.04. Studies on some factors affecting pig meat quality
G. Malmfors
1.06. Containerized transportation of pigs aimed at maximum preservation of product quantity and quality
Y.V. Tatulov, I.P. Nemtchinova, N.G. Mironov, V.A. Lubenets and L.D. Kirgetova
1.07. Influence of different transport times on the meat quality of pigs of known pedigree
P.A. Barton, H. Busk and O.K. Pedersen
1.08. Transportation and preslaughter stress in animals and the quality of meat (Abstract only)
N. Nestorov
1.09. Studies on slaughtering procedures in sheep
N.G. Gregory and S.B. Wotton
1.10. Combined effects of electrical stunning and stimulation on post mortem glycolysis in lambs
G.V. Petersen and D.K. Blackmore
1.11. Rectal electrical stimulation of bull carcasses
B. Buts, E. Claeys and D. Demeyer
1.12. Electrical stimulation of mature cow carcasses and its effect on myofibrillar fragmentation, protein degradation and tenderness
E.B. Sonaiya
1.13. The biochemical and quality characteristics of ovine muscle as affected by electrical stimulation and mode of chilling
N.H. Rashid, R.L. Hendrikson, A. Asghar and P.L. Claypool
1.14. The electrical stimulation of lamb carcasses
S. Georgakis, E. Kaldrimidou, K. Vareltzis, E. Agakidou and T. Tsagaris
1.15. The effect of electrical stimulation and hot boning on veal quality
F.J.M. Smulders, G. Eikelenboom and J.G. van Logtestin
1.17. The effect of electrical stimulation on veal quality
G. Eikelenboom and F.J.M. Smulders

2. Postmortem biochemistry

2.01. Studies of sarcoplasmic protein by sodium dodecyl sulphate polyacrylamide gel electrophoresis
M.G. Harrington and M.M. Henahan
2.02. Influence of age on total lipids and phospholipids in turkey meat
M. Boccignore, L. Damasio and C. Sarra
2.03. Glycogen depletion and recovery in skeletal muscle fibre types of young bulls, after subcutaneous injection of adrenaline (in French)
A. Lacourt and P.V. Tarrant
2.04. Some observations of the giant fiber's distribution in bovine muscles
A.T. Rantsios and P.B. Papavasiliou
2.05. The influence of temperature on shortening and rigor onset in beef muscle
P. Roncales, K.O. Honikel and R. Hamm
2.06. Appearance of PSE and DFD muscles in pigs fattened according to a ''Tropik'' system (in German)
B. Dzierzynska-Cybulko, E. Pospiech, H. Gajewska-Szczerbal, K. Dolata, J. Domanski and A. Sosnicki
2.07. The significance of stress-susceptibility and quantity of pig muscles for PSE and DFD conditions in pork (in German)
J. Scheper
2.08. After slaughter myofibrillar ATP-ase activity in PSE and DFD pig muscles (in German)
E. Pospiech
2.09. Significance of pH₁ and early rigor for prediction of pork meat quality
M. Vada-Kovacs, A. Csiba, A. Nagynemeth and J. Saska
2.10. DFD incidence in Swedish cattle
S. Fabianson, I. Erichsen, A. Laser Reutersward and G. Malmfors
2.11. Effect of pre-slaughter handling of young bulls on dark cutting (DC) character in various muscles
M. Vada, E. Szucs and A. Csiba
2.12. The topograph of pH₄₈ value in the carcasses of normal and DCB-beef cattle (in German)
M. Morgenthaler, M. Harder and A.L. Prabucki
2.13. Sensory properties of DFD beef and normal beef as related to thermal denaturation of meat proteins
E. Stabursvick and M. Martens
2.14. Variation of ultimate pH and residual glucose in aged beef (in French)
J. Bousset
2.15. A new basis for meat tenderness in terms of gap filaments
R.H. Locker

3. Chilling, freezing, transportation and thawing

3.01. Lipid fraction change of beef muscular tissue during storage (in Russian)
E.N. Lazarev, V.A. Gerasimova, L.D. Patrakova, V.N. Simonava, V.N. Simonova and N.A. Antonov
3.02. The effect of polyphosphates on moisture absorption and retention on broiler carcasses (in Spanish)
M. Camiruaga, P. Schultz and E. Sanhueza
3.03. Effects of low-dose irradiation and subsequent storage on the technological properties of beef
A. Grozdanov, N. Dimitrova, N. Nesterov, N. Dilova and G. Dikova
3.03. Change of activity of multiple forms of lipase in meat during storage (in Russian)
A. Grozdanov, N. Dimitrova, N. Nestorov, N. Dilova and G. Dikova
3.04. Studies on goat meat as influenced by storage. I. Alterations during cold storage at two different temperatures
S.A. El-Kady, K.A. Ammar and A.A. Fahmy
3.05. Studies on goat meat as influenced by storage. II. Effect of pre- and post-rigor freezing and some storage variables on the quality of meat
N.A. Golovkin, R.P. Ivanova and V.I. Sharobaiko
3.07. Effect of freezing, frozen storage and cooking on the chemical changes and quality characteristics of lamb meat. I. Amino acids and quality characteristics
F.A. El-Wakeil, H.M. El-Banna, N. Abdallah and S.B. El-Magoli
3.08. Effect of freezing, frozen storage and cooking on the chemical changes and quality characteristics of lamb meat. II. Fatty acids, phospholipids, cholesterol and cholesterol esters
S.B. El-Magoli, F.A. El-Wakeil and H.M. El-Banna
3.09. The effect of meat freezing on the water-binding capacity of cooked sausage
E. Puolanne and E. Kukkonen
3.10. TTT-the influence of packaging
L. Bøgh-Sørensen
3.11. Electrostimulation influence upon changes in slightly frozen meat qualities according to data of functional-morphological research (in Russian)
N.A. Golovkin and N.N. Vorobieva
3.12. Effects of processing of fresh beef on microwave treatment
R. Enamorado, D. Yubero, D. Guttierez and R. Rodriguez y Col
3.13. Release of mitochondrial enzymes by freezing and thawing of meat: Structural and analytical aspects
R. Hamm and P. Gottesmann
3.14. Micromorphological mutations in the semitendinosus muscle of the beef after variable freezing and thawing cycles (in German)
H.G. Liebich and E. Meier
3.15. Ice crystallisation in solution of muscular proteins (in Russian)
N. Guravskayj, E. Kaukhcheshvili, S. Osipov and A. Vasilev
3.16. Changes in the surface heat transfer coefficient during meat thawing
S.J. James and C. Bailey
3.17. Meat thawing under reduced pressure (in Russian)
N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, V.P. Tchumakov, I.M. Tambovtsev and L.F. Mitaseva
3.18. Quality of vacuum packed middles and hams
H.O. Mikkelsen
3.19. Effect of thawing, cutting and transportation on quality characteristics of frozen beef meat imported to Egypt
R.M.A. El-Saadany, F.M.H. Ashour and S.S. Abbas
3.20. Application of international sanitary laws for the elaboration of projects concerning the construction and performance of refrigerated slaughterhouses in Chile (in Spanish)
G. Amtmann Brionnes, J.C. Maldonado Muscio and A.M. Hidalco Morales

4. Technology, microbiology and sanitary aspects of the dry and or cooked meat products

4.01. Optimization of the process of continuous grinding combined with edible fat rendering (in Russian)
V.M. Gorbatov, I.V. Gubanov, V.M. Morozov and N.N. Mizeretsky
4.02. Optimization of mincing and mixing meats for sausage containing back fat pieces (in Russian)
V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and A.K. Kakimov
4.03. Determination of the optimum compositions of meat products having pre-set properties (Abstract only)
N.N. Mizeretsky, Yu.A. Ivashkin, S.S. Ezhov+- and I.V. Gubanov
4.04. Modelling of mechanical properties of its comminution (in Russian)
V.I. Ivashov, B.N. Duidenko, C.G. Yurkov and V.A. Andreeenkov
4.05. General approach to the optimization of assortment and formulae in meat products production (in Russian)
Yu.A. Ivashkin, A. Borodin and K. Serdalheji
4.06. The influence of some technological factors on quantitative and qualitative properties of meat (in Russian)
V.I. Chlebnikov, V. Machonina, I. Stephanova and N.Kovshevnikova
4.07. Mathematical fundamentals of standardization system for meat industry (in German)
G. Lorenz
4.08. Influence carbonyl and phenol compounds of smoke on pH and water-holding capacity (WHC) of smoked beef
P.M. Radetic, M.D. Suvakov and J.T. Panin
4.09. Measurement and control in meat cooking processes (in German)
H.J. Raeuber, H. Nikolaus and E. Hubner
4.10. Cooking losses in bovine muscles (in French)
M. Laroche
4.11. Water binding in meat related to heat processing (Abstract only)
Y. Mortayemi and C. Skjoldebrand
4.12. Effect of different mechanical and heat procedures and storage conditions on the content of individual phospholipids in pork
V. Djordjevic, F. Bucar, I. Djujic and N. Radovic
4.13. Diagram of rates and deformation at non isothermic flow of comminuted meat through the pipes (in Russian)
V.M. Gorbatov, A.V. Gorbatov and M.B. Smirnov
4.14. Studies into physicochemical characteristics of combination sausage minces at different processing stages (in Russian)
I.A. Rogov, N.N. Lipatov, A.V. Efimov, E.I. Titova, A.N. Bogatyryov, A.G. Zabashta and N.SH. Nadashvilli
4.15. Survey study on the minced meat of local market in form of sausage or mixture of minced meat and meat substitutes
F.A. Salem, M.M. Abd El-Baki, K.A. Sedky, S.K. El-Samahy and SH.A.A. El-Nemr
4.16. Substantiation of the optimum cooked sausage formulation, using a generalised criterion (in Russian)
M.P. Voyakin, V.M. Gorbatov, G.P. Goroshko and R.M. Salavatulina
4.17. The effect of presalting of meat on properties of finely comminuted meat products
A.M. Hermansson
4.18. The effect of electrically stimulated meat on the processing properties of cooked sausages
R. Tuominen and M. Honkavaara
4.19. Investigations to analyse how various protein additives of animal origin influence the colour characteristics and nutritive value of cooked sausages (in German)
W. Schnakel and S. Danchev
4.20. Effect of PSE meat on processing properties of cooked sausage and ham
M. Honkavaara and R. Tuominen
4.21. The influence of tumbling techniques on quality and yield of cooked ham (in German)
J.E. Reichert
4.22. Determination of the effect of heat treatment, with the same F-value and different, on the quality of pasteurized canned ham (in French)
I. Baychev
4.23. Changes in the contents of total carbonyls and monocarbonyls and in the microorganisms of pasteurized canned ham upon storage for 12 months
D. Gadzheva, V. Vergieva and N. Nestorov
4.24. Changes in meat structure during curing under vibro-massaging
A.A. Belousov, G.E. Limonov, V.I. Roshtchupkin and V.E. Stupin
4.25. Manufacture and acceptability of an oriental dried pork product
H.W. Ockerman and J.C. Kuo
4.26. Studies on the manufacture of Parma-type ham in Cuba. 1. Initial experimental for specifying the curing and ageing parameters (in Spanish)
Z. Valdez, G. Manev and M. Ramos
4.27. Characteristics of dried ham of Jabugo type (in Spanish)
L. Leon, F. Beltran de Hereda, J. Fernandez-Salguero and M. Alcala
4.28. Injection of a salt suspension into bacon cuts
J.B. Lennsick, J. Meester, H. Labots and E.J.C. Paardekooper
4.29. Study of carbohydrate breakdown in meat and meat products
K. Incze, A. Juhasz and E. Horvath
4.30. Effects of freezing and freeze-drying on lactic acid production by starter cultures
B. Dineva, TS. Tsvetkov, R. Brankova and A. Krustev
4.31. Studies on the nitrate reductase and catalase activities of micrococci in connection with their freezing and freeze drying
B. Dineva, N. Nesterov, TS. Tsvetkov, A. Krustev and R. Brankova
4.32. A model system for the assessment of starter cultures for fermented sausages
P. Zeuthen and P. Gotfredsen
4.33. Examination of the effect of brine ingredients on water activity (aw) and multiplication of selected microorganism
L. Paunovic and Z. Tadic
4.34. Bacterial compound of frozen acidophilic bacillus for acceleration of the process of semidried smoked sausages ageing (Abstract only)
M.M. Mikhaylova and V.V. Krylova
4.35. Effect of the ripening temperature on the pH fall and on some analytical characteristics of dry sausages (in Spanish)
J. Flores and E. Martinez
4.36. Microflora in sausages with raw casings (in German)
D. Kalinov, N. Dimitrova, N. Spasov and K. Dimitrov
4.40. Microbiological quality of meat products and raw materials used. VII. Microbiological criteria proposed (in German)
M. Catsaras and D. Grebot
4.41. Microbiological characteristics of artificially structured proteins (ISBP) based on blood plasma (Abstract only)
V.M. Matvejt-Chuk, N.N. Lipatov, E.I. Titov, N. Sh. Nadashvili, A.S. Myagkov and I.A. Rogov
4.42. The use as food of the meat from pigs suspected of being contaminated of African swine fever virus (in French)
R.S. Melo
4.43. Survival of African swine fever virus in pork products (in Spanish)
A. Ordas Alavarez and M.A. Diaz Yubero
4.44. The use of electrical stimulation as an alternative method in the aging of meat in countries affected with foot and mouth disease virus (FMDV) (in Spanish)
W. Garcia Vidal, C. Correa, H. Lazaneo, S. Huertas and V. Urrestarazu
4.45. The inspection of pig mesenteric lymph nodes: a possible source of salmonella diffusion
M.L. Cortesi and G. Catellani
4.46. Daily and annual microbial variation in a delicatessen plant (in French)
R.E. Simard and G. Auclair
4.47 Residual viruses in processed meat products: A review
P.D. McKercher, J.H. Blackwell and J.J. Callis
4.48 Effect of pre-rigor salting on the water-binding capacity of beef
E. Puolanne and P. Turkki

5. Non-meat ingredients

5.01. Non meat proteins in composition of meat sausages (in Russian)
M.S. Bidenko, L.S. Baidalinova and F.I. Verkhoturova
5.02. Use of casein as a meat extender
S. Dale, K. Steinholt, S. Aa. Gumpen and T. Høyem
5.03. Application of the lactic protein concentrate to the production of cooked sausages. II. Effect of the protein concentration on the stability of the meat emulsion and the stuffing for cooked sausages
K. Vassilev and K. Kostov
5.04. Effect of the degree of meat replacement by soy protein isolate and sodium caseinate on quality of sausages (in Russian)
A.F. Savtchenko and R.M. Salavatulina and L.K. Zyrina
5.05. The functionality of soy protein concentrate in canned luncheon meat
G.R. Schmidt, W.J. Means, D.F. Herriot and B.F. Miller
5.06. Influence of the addition of texturized soybean proteins to canned pork leans. Effects on the texture (in Spanish)
W. Canet, J. Espinosa and R. Enamorado
5.07. Use of textured soy protein for the dry sausage production (in German)
I. Ambrosiadis, F. Wirth and H.J. Sinell
5.08. The free short-chain fatty acids in the fermented sausages produced with soybean protein supplement
A. Jakubowski, M. Panasiki, W. Malecka and K. Zawadzka
5.09. Some substitutes of animal proteins assessment of the nutritive value of the meat products manufactured using them (in French)
N. Tyutyundzhiev, Z. Tsaneva and M. Chernev
5.10. Investigation of the influence of porous lyotropic gels on the quality of combined comminuted meat for sausage and finished products (in Russian)
V.T. Dianova, N.G. Krokha and V.B. Tolstuguzov
5.11. Examination of the influence of additive mixtures from the group of weak organic acids with common salt on the prolongation of shelf life of ground young beef
P. Modic, L. Bastic, R. Zivanovic and V. Milosevski
5.12. Reducing of the cell count of spices by irradiation
I. Kiss

6.By-products utilization, processing and stability

6.01. Use of mechanically deboned meat for mannufacture of meat products
I. Juhasz, R. Santa and G. Selmeci
6.02. Poultry meat as an ingredient in beef and pork processed meats
B.J. McAuley, S.D. Mott and F. Johnson
6.03. Production of hydrolyzates from low valuable products of poultry processing (Abstract only)
V.G. Volik, K.I. Lobzov and V.P. Tarakanova
6.04. Incorporation of bone protein extracts into cooked sausages
H.W. Ockerman and H.A. Caldironi
6.05. Utilisation of animal blood for human consumption. Sensory evaluation an measurement of surface colour of meat products and determination of haemoglobin and myoglobin in raw materials
E. Slinde, J. Mielnik, M. Martens and A. Tenningen
6.06. Ideas for the use of animal blood plasma
O. Sigmund Braathen, J.A. Nilsen and R. McCormick
6.07. Investigation of quality of proteins obtained from non-traditional animal raw materials (in Russian)
L.I. Stekolnikov,V.I. Piulskaya, V.Z. Krakova, G.I. Edelman and V.P. Karpova
6.08. A complex enzymic preparate for meat tenderization (in Russian)
L.V. Alekhina and L.I. Stekolnikov
6.09. The contribution of pig fat and soluble proteins of various parts of the pig carcass to the emulsifying (CE) and emulsion stability (ES) of meat products obtained according to a model system (in Spanish)
J. Bello and MA.C. Ancin
6.10. The effect of alkali treatments upon thermodynamic values of the "order-disorder" conversion in collagen
O.O. Babloyan
6.11. The effects of some chemical compounds on the removing of the slime in small intestines of pigs (in Spanish)
E. Corrominas, M. Hortos and M. Garriga
6.12. Influence of preservation with sorbic acid on the quality of intestines stored at increased temperatures
N.M. Krekhov, A.F. Savtchenko, E.P. Konstantinova, M.M. Alimov and N.A. Zhizhokina
6.13. Primary cure of hides of slaughtered animals by jets of liquids (in Russian)
I.A. Rogov, E.E. Aphanasov, A.I. Romanov and G.J. Kneller

7. Packing, packaging and storage of meat and meat products

7.01. Carboximethylcellulose influence upon the properties of collagen dispersions and protein sausage casings (in Russian)
N.F. Pankrov, S. Kobjakova, G. Duma and V.G. Bellorusskij
7.02. A new gelling collagen additive for the manufacture of meat products (in Russian)
E.F. Oreshkin, M.M. Mikhailova, O.O. Babloyan, E.G. Bobrikova and S.K. Kharybina
7.03. The study of free formaldehyde migration into sausage mixture (in Russian)
L.A. Abramova
7.04. Bacterial growth in exudate of vacuum packaged beef
L. de Zutter and J. van Hoof
7.05. Extended frankfurter shelf life under nitrogen
R.E. Simard, L. Laleye, B.L. Lee and R. Holley
7.06. Growth of bacteria at 1°C on beef stored in controlled atmospheres of mixtures of O₂, CO₂ and N₂ and its relevance to vacuum packaging (in German)
B.G. Shaw and J. Roncali
7.07. Qualifications of packed back-bacon
F. Havas

8. Residues in meat and meat products

8.01. Cadmium, lead and copper content in meat products (in Spanish)
N. Ybañez, R. Montoro, R. Catala and J. Flores
8.02. Evaluation of some metals in canned meat: variations in relation to storage time (in Spanish; Abstract only)
E. Parisi, R.M. Turi and L. Palin
8.03. Residual levels of nitrite in Spanish Sausages and cold meats (Spanish)
F. Rincon Leon, G. Zurera Cosano, L.M. Polo Villar and R. Pozo Lora
8.04. Research on the fungicide hexachorocene and other organochlorine pesticides in tinned pork products (Spanish)
R. Pozo lora, L.M. Polo Villar, M. Jodral Villarejo and A Herrera Marteache
8.05. Investigation of cured meat products for the presence of n-nitrosothiazolidine
W. Fiddler, J.W. Pensabene and W.I. Kimoto
8.06. 'In-vitro'' action of DES in cell cultures (in Spanish)
A. Borregon, F. Sanz, A. Santa Maria, J. Salas, M. Martin, C. Becerril, M. Barea, C. Caballo, M. Fernandez, A. Garcia and M.T. Pollastrini

9. Quality control and nutritive value of meat and meat products

9.01. Effects of technical-technological alterations of quality
I. Santa
9.02. Effect of genotype and age on the quality of beef
E. Szucs, A. Nagy and A. Csiba
9.03. Carcass and meat quality of Charolaise and Zebu steers
L. Muller, L.F.P. Borges and L.A. Pfau
9.04. Possibility for determination of the commercial storage time of pork and beef on the basis of the work of Wenzel, Srerod and Gissel
G. Selmeci and G. Galambos
9.05. Variation of the collagen content of beef muscles and consequences on the quality of the resulting meat products (in French)
B.L. Dumont
9.06. Techniques for the accurate measurement of ultimate pH of meat
G.V. Petersen
9.07. Activity of water in the processes of drying and freezing of meat products (Abstract only)
B.P. Knamovnikov, A.M. Brashnikov, A.V. Antipov and V.V. Groundzinsky
9.08. A rapid determination of composition and commercial value of meat products by infrared reflexion analysis (Abstract only)
E. Hauser, U. Weber and B. Zesinger
9.09. Automated analysis of starch in cooked sausage
M. Honkavara and R. Tuominen
9.10. Quantitative analysis of vitamin A in meat products by high yield liquid chromatography (in Spanish)
T. Reuvers
9.11. Control of colouring value of seasoning paprika with an automatic analyzer
E. Tako, G. Selmeci, A. Aczel and J. Juhasz
9.12. Rapid instrumental control of ash content of spices (paprika, pepper) for use in the meat industry
G. Selmeci, F. Cseh and A. Aczel
9.13. Determination of proteins in meat products by means of dodecyl sulphate polyacrylamide gel-electrophoresis (in Spanish)
D. Calsina, G. Casademont and J.M. Monfort
9.14. Characterization of the immunoelectrophoretical fractions resulting from soluble extracts of meat from different species (in Spanish)
C. Casaa, J. Tormo and B. Sanz
9.15. Quantitative analysis of casein in some heat treated meat products (in Spanish)
J. Huescar Fernandez and I. Santillana Lopez
9.16. Quantitative determination of soya protein in meat products heated at high temperatures (in German)
CH. Ring and F. Sacher
9.17. Functional properties of comminuted and salted hot boned pork and beef
N. Nestorov, N. Dimitrova, N. Dilova, M. Tantikov, D. Petrova
9.18. Effects of the oxidation on the emulsion capacity of meat proteins (MRM = CRM) (in Spanish)
F. Jimenez Colmenero and E. Garcia Matamoris
9.19. Application of the GOSUC consistometer to meat extract viscosity measurement (in Spanish)
F. Leon Crespo, F. Beltran de Heredia and J.C. Penedo
9.20. Influence of pH and salt on the stability of emulsions made with different protein fractions (in French)
C. Denoyer and J.P. Girard
9.21. The use of the DSC on the thermal characterisation of meat. Part II.
F. Fernandez-Martin and P.D. Sanz
9.22. An estimation method for the determination of thermophysical characteristics of meat products (Abstract only)
V. M. Gorbatov
9.23. Estimation of heat-physic characteristics of meat products how the function of their internal humidity (in Russian)
A. Brajnikov and N. Kaukhcheshvili
9.24. Electrophysical diagnosis of meat quality and portable means for its realization (in Russian)
N.A. Golovkin and S.A. Yevelev
9.25. Method of property-analysis of meat products
E. Zukal, V. Mihalyi and Z.S. Gyorgy
9.26. A note of boar tainting the carcasses of non-castrated pigs in Catalonia
A. Diestre, D. Calsina, G. Gasademont and J.M. Monfort
9.27. Fat composition and organoleptic estimation of meat from pigs of various sexual types (in French)
B. Desmoulin, J. Donnat and M. Bonneau
9.28. Influence of liquid smoke on digestibility (in vitro) of connective tissue proteins of pork loin (in Russian)
N.N. Krylova, L.F. Karmyshova and V.T. Kolesnikova
9.29. A nomographic method of optimizing the nutritive value of meat with different regimens of heat treatment
I. Zakhariev and E. Tsvetkova
9.30. On the nutritive value of poultry meat, with different regimens of heat treatment (in German)
E. Tsvetkova, K. Beev and N. Alexiev
9.31. The nutritive value of mechanically deboned meat (PER, basic composition and amino acid composition)
E. Prost
9.32. Biological value of mechanically deboned poultry meat and of sausages with this meat added (in Russian)
O.N. Krasulya, V.V. Khlevovaya, V.A. Gonotsky and L.S. Kuznetsova
9.33. The moisture/ protein ratio of canned sausage- an equation to estimate its value (in Spanish)
P. Mucciolo and M.C. Galvao Gomes
9.34. Motivation and other determinants of workers' hygienic practices – an empirical investigation
G.E. Gerats, F. Tazelaar, R. Wippler and J.G. van Logtestijn

annex

1.06. Containerized transportation of pigs aimed at maximum preservation of product quantity and quality (in Russian)
Yu.V. Tatulov, I.P. Nemtchinova, N.G. Mironov, V.A. Lubenets and L.D. Kirgetova
1.13. The biochemical and quality characteristics of ovine muscle as affected by electrical stimulation and mode of chilling
N.H. Rashid, R.L. Hendrikson, A. Asghar and P.L. Claypool
3.01. Lipid fraction change of beef muscular tissue during storage (in Russian)
E.N. Lazarev, V.A. Gerasimova, L.D. Patrakova, V.N. Simonava, V.N. Simonova and N.A. Antonov
3.04. Change of activity of multiple forms of lipase in meat during storage. I. Alterations during cold storage at two different temperatures (in Russian)
S.A. El-Kady, K.A. Ammar and A.A. Fahmy
3.11. Electrostimulation influence upon changes in slightly frozen meat qualities according to data of functional-morphological research (in Russian)
N.A. Golovkin and N.N. Vorobieva
3.17. Meat thawing under reduced pressure (in Russian)
N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, V.P. Tchumakov, I.M. Tambovtsev and L.F. Mitaseva
4.02. Optimization of mincing and mixing meats for sausage containing back fat pieces (in Russian)
V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and A.K. Kakimov
4.04. Modelling of mechanical properties of its comminution (in Russian)
V.I. Ivashov, B.N. Duidenko, C.G. Yurkov and V.A. Andreeenkov
4.05. General approach to the optimization of assortment and formulae in meat products production (in Russian)
Yu.A. Ivashkin, A. Borodin and K. Serdalheji
4.06. The influence of some technological factors on quantitative and qualitative properties of meat (in Russian)
V.I. Chlebnikov, V. Machonina, I. Stephanova and N.Kovshevnikova
4.13. Diagram of rates and deformation at non-isothermic flow of comminuted meat through the pipes (in Russian)
V.M. Gorbatov, A.V. Gorbatov and M.B. Smirnov
4.14. Studies into physicochemical characteristics of combination sausage minces at different processing stages (in Russian)
I.A. Rogov, N.N. Lipatov, A.V. Efimov, E.I. Titova, A.N. Bogatyryov, A.G. Zabashta and N.SH. Nadashvilli
4.24. Changes in meat structure during curing under vibro-massaging (in Russian)
A.A. Belousov, G.E. Limonov, V.I. Roshtchupkin and V.E. Stupin
4.37. Quality of cured products made from horsemeat as effected with vacuum mechanical treatment (in Russian)
A.S. Bolshakov, M.A. Anvarov, N.N. Lipatov, V. Kh. Adylov and I.B. Moskivina
4.38. The membrane clarification of used brines (im Russian)
B.V. Sherbina, E.A. Denisiuk, S.V. Karpichev and L.V. Kalmikova
4.39. Rational technology and quality of poultry meat baby foodstuffs (in Russian)
Shumkov E.G., M. Korotayeva, V. Krajnjaja, G. Chernova, V. Chelevovaja
5.01. Non-meat proteins in composition of meat sausages
M.S. Bidenko, L.S. Baidalinova and F.I. Verkhoturova
5.04. Effect of the degree of meat replacement by soy protein isolate and sodium caseinate on quality of sausages
A.F. Savtchenko and R.M. Salavatulina and L.K. Zyrina
5.10. Investigation of the influence of porous lyotropic gels on the quality of comminuted meat for sausage and finished products
6.07. Investigation of quality of proteins obtained from non-traditional animal raw materials
L.I. Stekolnikov,V.I. Piulskaya, V.Z. Krakova, G.I. Edelman and V.P. Karpova
6.10. The effect of alkali treatment upon thermodynamic values of the '' order-disorder'' conversion in collagen
O.O. Babloyan
6.12. Influence of preservation with sorbic acid on the quality of intestines stored at increased temperatures
N.M. Krekhov, A.F. Savtchenko, E.P. Konstantinova, M.M. Alimov and N.A. Zhizhokina
6.13. Primary cure of hides of slaughtered animals by jets of liquids
I.A. Rogov, E.E. Aphanasov, A.I. Romanov and G.J. Kneller
7.01. Carboxymethylcellulose influence upon the properties of collagen dispersions and protein sausage casings
N.F. Pankrov, S. Kobjakova, G. Duma and V.G. Bellorusskij
7.02. A new gelling collagen additive for the manufacture of meat products
E.F. Oreshkin, M.M. Mikhailova, O.O. Babloyan, E.G. Bobrikova and S.K. Kharybina
7.03. The study of free formaldehyde migration into sausage mixture
L.A. Abramova
9.23. Estimation of heat-physic characteristics of meat products how the function of their internal humidity
A. Brajnikov and N. Kaukhcheshvili
9.24. Electrophysical diagnosis of meat quality and portable means for its realization
N.A. Golovkin and S.A. Yevelev
9.28. Influence of liquid smoke on digestibility (in vitro) of connective tissue proteins of pork loin
N.N. Krylova, L.F. Karmyshova and V.T. Kolesnikova
9.32. Biological value of mechanically deboned poultry meat and of sausages with this meat added
O.N. Krasulya, V.V. Khlevovaya, V.A. Gonotsky and L.S. Kuznetsova
Informe que emite el Instituto del Frio, del consejo superior de investigaciones cientificas, a solicitud de don carlos lima, director Gerente de ''Todozono, S.A.'', sobre los resultados obtenidos en el estudio de applicacion del ozono en la conservacion al estado refrigerado de carnes de diferentes especies
Water binding in minced meat products related to heat treatment

1983

A01 Additional information

A Slaughter technology and hygiene

A01 Studies on 16 week old cheeks of Dandarawi and Leghorn
A.M. Abdelhamid
A02 From HGP to HGS: Towards objective economic meat grading by computer-integrated programmable robotic systems
G. Arndt and A.P. Fish
A03 Myorheological characteristics of muscles from young cross bulls (in Italian)
A. Borghese, A. Romita, S. Gigli and M. Mormille
A04 Effects of electrical stimulation on fat-emulsifying capacity, water-holding capacity, pH and thawing weight loss of beef muscles
G. Cia and G. Takahashi
A05 Methods of measuring pre-slaughter stress in farm animals
A.G. Doudlas, M.J. Darre and D.M. Kinsman
A06 The relationship between carcass fatness and the lipid and protein content of beef
A.V. Fischer, J.D. Wood, G. Stevens and J. Robelin
A07 Is electrical stimulation always necessary? (in Russian)
V.M. Gorbatov, A.A. Belousov, N.M. Krekhov, L.I. Stekolnikov, E.N. Mushinsky, V.I. Plotnikov and Yu.V. Tatulov
A08 Some factors affecting the quality of the meat of the pigs grown according to industrial technology (in Russian)
Ju.A. Kolos, V.Ja. Shablj, T.A. Atrazheva and T.V. Kuzmenko
A09 Influence of handling systems on the meat quality of beef
G. Malmfors, K. Lundström, S. Fabiansen
A10 Problems associated with low voltage stimulation of beef in Australia
V.H. Powell, P.E. Bouton, P.V. Harris and W.R. Shorthouse
A11 Relationships among water-, fat- and protein content of beef based on large amount of data (in German)
K. Pusztai, A. Csiba and L. Körmendy
A12 The significance of blood groups for meat quality and stress resistance in Swiss Landrace and Swiss Large White pigs (in German)
D. Schwörer, P. Vögeli, J.K. Blum and A. Rebsamen
A14 The effect of electrical stimulation on the meat quality of dairy cows
F.J.M. Smulders, G. Eikelenboom and J.G. Van Logtestijn
A15 Effect of hot boning on meat yield from beef carcasses
A.A. Taylor
A16 DFD meat in reindeer meat
E. Petäjä

B Postmortem biochemistry

B01 Physical and chemical changes in the protein during the maturation of Parma ham
M. Bellatti, G. Dazzi, R. Chizzolini, F. Palmia and G. Parolari
B02 The role at the molecular level, of collagen in meat texture
N.D. Light and A.J. Bailey
B03 Influence of age on the growth dynamics of muscle fibres, their metabolic type and meat quality in sheep
A. Pinkas, P. Marinova and G. Monin
B04 Microstructure of meat as a criterion of technological caused changes (in German)
H.J. Räuber, I. Kiessling and A. Geissler
B05 Study on factors interfering in sarcomere length measurements
A.T. Rantsios and P.B. Papavasileiou
B06 Relationship between fresh pork quality and characteristics of dry cured hams (in Italian)
M. Severini, E. Di Antonio, A. Vizzano, G. Cenci and P. Avellini
B07 Evolution of sarcoplasmic protein solubility and of certain enzymatic activities in pork muscle as a function of post mortem conditions and genetic type (Halothane sensitivity) (in French)
A. Talmant and G. Monin

C/1 Technology of meat products

C/1.1 Determination of technical-technological parameters for the mixer ZM 200 (in German)
A. Baier, E. Haack and P. Richter
C/1.2 Influence of chemical and chemical-physical properties of the formualtions on pH lowering and weight loss in the ripening of Italian typical Salami (in Italian)
P. Baldini, F. Palmia and R.G. Raczynski
C/1.3 Description of the kinetics of membrane purification of used brines (in Russian)
A.M. Brazhnikov, B.V. Shtcherbina, S.V. Karpytchev and L.V. Kalmykova
C/1.4 Microstructural and quality characteristics of cooked and semi-dry sausage mixtures prepared by means of vibro mixing (in Russian)
A.A. Belousov, G.E. Limonov, T.G. Kuznetsova, L.V. Gorelik and R.A. Khromova
C/1.5 Dehydration: An economic answer for low marketable beef (in Italian)
V. Bifani, J.A. de la Vega and C. Paredes
C/1.6 Use of starter cultures upon the production of raw dried non-comminuted pork products. 1st.
K. Boshkova, St. Danchev and K. Kostov
C/1.7 Use of starter cultures upon the production of raw dried non-comminuted pork products. 2nd.
K. Boshkova, St. Danchev and K. Kostov
C/1.8 Changes in some characteristics of ripening non-comminuted meats evoked by the application of bacterial preparations
R. Brankova, B. Dineva, N. Nestorov, A. Krastev and M. Chakarov
C/1.9 Pigment formation in non-comminuted meats under different conditions of ripening
B. Dineva, R. Brankova, N. Nestorov, A. Krastev and S. Toncheva
C/1.10 A comparison of the curing effectiveness of unchilled and chilled chicken broiler meat
Z. Duda, M. Mielnik and K. Piwowarska-Poltorak
C/1.12 Studies on the possibilities to improve the flavour of meat products by adding a Melanoidine-type flavouring
D. Gadzheva, E. Kirova, N. Nestorov and E. Miteva
C/1.13 Technological problems related to the drying of raw and cooked meats (in French)
J.P. Girard and D. Omolosho
C/1.14 Effect of temperature fluctuations on the frozen meat quality in the cold chain (in Russian)
N.A. Golovkin, R.P. Ivanova, V.I. Sharobaiko, B.A. Klimova
C/1.15 Investigation of mechanical structural changes of beef muscular tissue depending on refrigerating conditions (in Russian)
N.A. Golovkin, S.A. Evelev and A.F. Savtchenko
C/1.16 Analysis of pressure losses in sausage mince pipes (in Russian)
A.A. Gorbatov
C/1.17 A study into pressure losses during sausage mince movement along wall-heated pipes (in Russian)
V.M. Gorbatov
C/1.18 Technological properties of frozen meat grinded on a frozen meat grinder
O. Harbitz and B. Egelandsdal
C/1.19 Conditions of development of irregular red curing colour in cooked canned beef with vegetable (SiedfleischKonserve) (in German)
E. Hauser
C/1.22 A dynamic analysis of biological material chopping, using a mathematical model (in Russian)
V.I. Ivashov, S.G. Yurkov, B.N. Duidenko, V.A. Andreyenkov and A.V. Gorbatov
C/1.23 Collagen migration during meat heating (in French)
M. Laroche and G. Gandemer
C/1.24 The vibrating extraction of fat from bones (in Russian)
G.E. Limonov, A.I. Snitsar, V.P. Dekhanov and Yu.V. Tatilov
C/1.25 An accelerated sausage technology with the application of vibration (in Russian)
Yu.R. Mamadjanov
C/1.26 Microbiology of meat products with the intermediate moisture content during g the process of storage (in Russian)
S.V. Netsepljaev, N.V. Makarov and A.S Bibikov
C/1.27 Parametric optimisation of meat processing exemplified with pasteurized canned beef (in Russian)
E.F. Oreshkin, Yu.A. Ivashkin and I.I. Protopopov
C/1.28 Effect of pre-rigor salting on the water-binding capacity of pork
E. Puolanne and P. Turkki
C/1.29 Alternative meat curing systems. 1. Cooked cured meat pigment
L.J. Rubin, F. Shahidi, L.L. Diosady
C/1.30 Effect of nitrate level on the chemical and microbiological properties of sausage during its storage
F.A. Salem, H.K. El-Manawaty, A.A. El-Dashlouty
C/1.31 Simultaneous thawing and curing of pork pieces
S. Šibalić, D. Smiljanić and M. Djordjević
C/1.32 Evaluation of mechanical properties of bone tissue by microsolidarity method (in Russian)
T.V. Tchizhikova, I.A. Rogov, I.L. Popov
C/1.33 The optimate rate and means of poultry meat freezing (in Russian)
K.P. Venger, F.I. Abdel Aal, N.P. Mazurenko and V.P. Novikov

C2 Microbiology of meat and meat products

C/2.1 Effect of sorbic acid and gamma irradiation on the microbial flora of soy-buffalo patties
A. Alian, F.A. El-Wakeil, S.B. El-Magoli and N. Abdel Roman
C/2.3 Fate of Clostridium botulinum in fermented sausages processed with or without nitrite
F.K. Luke, H. Hechelmann and L. Leistner
C/2.4 Examination of the diagnostic value of trichinoscopy and artificial digestion methods as well as the diagnostic value of individual hog carcass muscles artificially infected by T. spiralis larvae
P. Modic, M. Djorddjevic
C/2.5 Fate of Bacillus spp. from spices in fermented sausages
L. Neumayr, F.K. Lücke and L. Leistner
C/2.6 The effect of electrical stimulation of meat upon the survival of bacteria during salting, curing, freezing and heating
H.W. Ockerman and J. Szczawinski
C/2.7 The effect of heat treatment at 60 °C on the survival of Lactobacillus plantarum, Pseudomonas putrefaciens and Streptococcus faecalis from electrically stimulated and unstimulated pork tissue
H.W. Ockerman and J. Szczawinski
C/2.8 The effect of freezing and thawing on the microbiology of pork sides
J.J. Sheridan and J. Sherington
C/2.9 The microbiology of sausages of some retail supermarkets in the Dublin area
J.J. Sheridan and S.N. Reid
C/2.10 Control of the bacteriological conditions of calf brain by improving hygiene
F.J.M. Smulders, F. Korteknie, C.H.J. Woolthuis. P. Barendsen and J.G. Van Logtestijn
C/2.12 Possibility for growth of S. aureus in ground pork, retail packed in modified atmosphere
P. Zeuthen and H.K. Ludvigsen

D Nutritional properties and sensory evaluation of meat and meat products

D1 Influence of some pre-freezing treatments on the chemical and physical properties of chicken meat
M.M. Abd El-Baki, R.A. Taha, F.M.M. El-Zayet, A.A. El-Dashlouty and Z.M.A. Fouda
D2 Changes during frozen storage in the neutral lipids of veal treated with different curing mixtures (in French)
L. Bliznakova, G. Dimitrov and G. Manev
D4 The effect of fatty acid composition on the suitability of pig backfat for the production of bacon
M. Enser, A.V. Fischer and J.D. Wood
D5 Comparative study of methods of TBA test determination
A. Juhasz, V. Mihalyi-Kengyel and L. Kormendy
D7 Studies on the mode of action of emulsifiers in cooked sausages
K.O. Honikel and R. Hamm
D8 Influence of cooking on the lipids of pork meat (in French)
G. Gandemer, J.P. Girard and C. Denoyer
D9 Analytical fundamentals of continuous fat rendering from offals (in Russian)
I.V. Gubanov, A.F. Savtchenko and V.M. Morozov
D11 The application of domestic spices to flavour meat products (in Russian)
A.G. Mamedov, V.M. Guseinov and N.N. Shukiurov
D12 Carcass characteristics of steers and young bulls
L. Muller and J. Restle
D13 Action of microbial lipases on fatty acids and aldehydes in raw-dried sausages
N. Nestorov, E. Miteva, D. Gadzheva and M. Radev
D14 Influence of sex, age and breed of broilers upon their sensory values (in German)
M. Ristic
D15 High molecular weight colorants used in meat production (in Russian)
E.G. Rozantsev, B.G. Yasnitsky, L. Tsupak, G.V. Gurinovich
D17 Influence of sex and age on the fatty acids composition of pheasant meat lipids (in Italian)
C. Sarra, M. Boccinone and L. Damasio
D19 A biological evaluation as index of a rational technology for meat produce production (in Russian)
V.Ja. Shably
D20 The quality of chilled pork products in polymeric packages (in Russian)
N.N. Shishkina and L.F. Besagonova
D21 Testing schemes for the evaluation of sensory quality of meat products on a 5 point scale
H.-J. Sinell, A. Weber and S. Hauptmann
D22 Retention of minerals in meat by polyphosphate ions
G.R. Skurray, M. de Paoli and P.A. Baumgartner
D24 Studies on the possibility of combined application of chemical tenderizers and preservatives for meat treatment (in Russian)
L.I. Stekolnikov, V.M. Gorbatov, L.V. Alyokhina, V.I. Kazilyavitchus, E.V. Labetsky and V.T. Kolesnikova
D25 The estimation of physico-chemical methods for determining the mineral composition of combination meat products (in Russian)
A.V. Stefanov, N.N. Lipatov, I.A. Rogov, N.V. Makarov, L.M. Antipova, A.G. Zabashta, R.M. Ibragimov and L.D. Londar
D26 Metrological basis of technological processes as a factor of guaranteed meat quality (in Russian)
S.I. Sukhanova and A.F. Savtchenko
D29 Amino acid composition of raw or heat-treated and freeze-dried veal (in German)
E. Tsvetkova, K. Beev and N. Aleksiev
D30 Quality characteristics of quick-frozen ground ready to cook products prepared from fresh warm meat and containing animal and vegetable proteins (in Russian)
N.K. Zhuravskaya, O.N. Kozhevnikova, V.A. Yasyreva and A.V. Gorbatov (the first author in the Russian version)
D31 Composition and quality of fat tissues in entire male pigs
J.D. Wood, M. Enser and A.V. Fisher

E Analytical techniques for the control of meat products

E1 Water activity calculation in Italian typical sausages (in Italian)
P. Baldini, E. Gibertini, F. Palmia and R.G. Raczynski
E2 Quantitative determination of casein in heated meat products by polyacrilamide-sds gel electrophoresis
M.D. Calsina, M. Alvarez, M. Hortos and J.M. Monfort
E3 Cadmium and chromium residues in pork and pork products available on the Parma and Parma county market (in Italian)
G.Campanini, G. Madarena, G. Dazzi and E. Maggi
E4 Separation of linear and cyclic phosphates by means of thin layer chromatography (in German)
O. Dafflon, H. Koch and B. Zuercher
E6 Determination of thiamine and riboflavin in meat products by high performance liquid chromatography
A.A. Hvass
E7 Immunological identification of meat species
R.L.S. Patterson, S.J. Jones and E.K. Kang'ethe
E8 Plasma clearance rates of zeranol, trenbolone and oestradiol in treated steers
K. Shrimanker, L.J. Salter and R.L.S. Patterson
E10 Chemical composition of meat and liver after different treatments (in German)
E. Tsvetkova, N. Aleksiev and K. Beev