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377 38O 383 393 ■PAUTiTg OS CONTENTS * Papera not available at time of printing MEAT AND MEAT PRODUCT MICROBIOLOGY: MICROBIAL CONTAMINA­ TION OF MEAT AND THE LATTER'S HYGIENIC (SANITARY) EVALUA­ TION; MICROBIAL CHARACTERISTICS OF PACKAGED MEAT AND MEAT PRODUCTS; MICROBIAL CHARACTERISTICS OF CANNED MEAT; MICROBIAL CHARACTERISTICS OF MEAT PRODUCTS; MICROBIAL STARTER CULTURES; SYSTEMATICS, TECHNOLOGY, PHYSIOLOGICAL CHARACTERISTICS Microbiology of meat and meat products D.A.A.M03SEL, J.M.A.SNIJDERS, F.J.M.SMULDERS 3^9 Studies on the relation of the biochemical, organolepti- cal and microbiological characteristics of semidry raw- smoked sausages with added bacterial starter cultures M.M.MIKHAILOVA, V.V.KRYLOVA, V.G.VASILYEV, O.V.DYOMINA, G.I.SOLODOVNIKOVA, I.G.ANISIMOVA, I.V.LAGODA, G.V. KOSAREVA 377 The microbial content of the chilled and partly frozen meat during cold storage period 38O S.V.NETSEPLIAEV, N.P.MAZURENKO, A.S.BIBIKOV Microbiological indices of structured protein products (SPP) based on blood plasma V.M.MATVIYTCHUK, N.N.LIPATOV, I.A.ROGOV, E.I.TITOV, A.G. 382 ZABASHTA The study of qualitative and quantitative-changes of PSE and DFD meat microflora in relation to its technological utilization 384 J.BUDIG, E.NAPRAVNiKOVA Einfluss von Starterkulturen auf pathogene Mikroorgani3- men 383 K.DELÉNYI, K.INCZE Hot deboning in Cuba. Microbiological aspects 393 CARIDAD VALLADARES, MANUEL ROCA, SIOMARA JARES The use of microbial cultures in smoked beef products I .I.TIM03HTCHUK, T.M.3HAP0SHNIK0VA,V.3.DENISENKO, V.P. KRYLOVA, L.A.BUSHKOVA, G.K.ERYOMINA Observations on "taint" in gammons 397 J.F.DEMPSTER ATP—bioluminescence : a rapid method for the estimation of microbial contamination of meat and meat products 401 H.LABOTS, F.K.STEKELENBURG Application of bioluminescence as a rapid method for assessment of the microbial status of meat PETER ZEUTHEN, BJARNE ERIKSEN Interaction Lactobacillus sp. - Brochothrix thermosphaotft JEANNE FOURNAUD, ROBERTE LAURET, JEAN SECHET vi' Microbiology of pork skin during slaughtering P.COLIN, CÉCILE LAHELLEC 5.14 Survival of Campylobacter jejuni in selected gaseous en­ vironm ents D. M.KINSMAN, M.D.GREENBERG, N. J.STERN 415 5.15 Rapid counting of Pseudomonas fragi in meats with an ELISA method JEAN LABADIE, KHALED HARHOURA 419 5.16 Campylobacter chez la dinde a l'abattoir E. DROMIGNY, I.VACHINE » 5.17 Influence of the ways of freezing(one- or two-stage) on the microflora in frozen meat MILO MILEV 422 5.18 Test for toxicity of Micrococci and Staphylococci used as starter cultures T.Ppr.'A, E.BRANKOVA, M.RAEEVA,M.YULIANOVA 425 5.19 Species composition of microorganisms of the Micrococca- ceae family in veal and pork production I.KALOYANOV, G.MONOV 428 5.20 Investigation on the possibilities of isolation of salmo­ nella bacteria from minced meat by means of rapid culture method I. KALOYANOV, T3.D0K0V 431 5.21 Dependence between the temperature and the duration of enrichment at isolation of Yersinia enterocolitica in meat J . KUNEV 435 5.22 The presence of Streptococcus avium on the surface of the slaughtered poultry YORDAN GOGOV 4 38 5.23 Studies on the spread of Y.enterocolitica in slaughter- intended animals ATANA3 PAVLOV 441 5.24 Studies on the presence of Y.enterocolitica in meat ATANAS PAVLOV 445 5.25 Biochemical properties of isolated from animals and meat strains of Y.enterocolitica ATANAS PAVLOV 449 5.26 Some aspects referring to the storage of freeze-dried bacterial strains, used as a starter in the production of meat products L.IVANOVA, ST.DJEVIZOV 452 5.27 Studies on the proteolytic activity of isolated from veal psychrophilic microorganisms ROSITSA ILI2VA, KOUSA DONZO, ANNA TCHMEL 457 5.28 A 3tudy on the antibiotic sensitivity of pediococcus cerevisiae strains 136 and 167 used as starter culture K. B03HK0VA, ST.DANCHEV 461 5.29 Studies into the possibilities of preparing fast-ripening meat products using starter cultures instead of G.D.L. R.BRANKOVA, M.RADEVA, B.DINEVA, A.KRUSTEV, E.BARIL3KA 463 5.30 Viability of microorganisms in freeze-dried starter pre­ parations under refrigeration conditions TS.TSVETKOV, R.BRANKOVA, M.YULIANOVA, M.RADEVA,B.DINEVA 467 5.31 Einfluß der technologischen Bearbeitung auf die Mikroflora der gefriergetrockneten Fleischprcdukte D.DINÎSCHEV, E.ZWETKOVA, K.BEEV, N.ALEXIEV 041 5.32 Improvement of the method of raw-dried cured ham produc­ tion using starter cultures R.KISSEVA, ST.DJEVIZOV, ST.DANCHEV 471 5.33 Microflora of raw-dried beef products manufactured by an accelerated technology M.CHAKAROV, N.DIMITROVA 474 5.34 Intensified raw-dried pork products manufacture using starter cultures. II. Changes in product colour characte­ ristics R.KI53EVA, ST.DANCHEV, M.RENERRE,ST. DJEVIZOV 477 5.35 Influence of the final temperature on the microflora under meat cold storage MILO MILEV 480 5.36 Influence of nitrite on the ultrastructure of Strepto­ coccus faecalis T .ATANASOVA-AS3EN0VA, N.CHEREPOVA 483 6. MEAT PRODUCT TECHNOLOGY: CURING; RIPENING AND AGEING; ME­ CHANICAL TREATMENT; HEAT TREATMENT (COOKING OR STERILIZA­ TION); SMOKING; DRYING; TYPES OP MEAT PRODUCTS; MEAT PRO­ DUCT PACKAGING 6.1 A study into the influence of sausage casing porous struc­ ture on the mechanism of water transfer and sausage dehyd­ ration intensity A. V.LYKOVA, V.K.MAMYKIN, G.M. SLEPYKH, I.I.-IVLEV 486 6.2 A complex study of tripe as the raw material for the manu­ facture of comminuted meat products N.N.LIPATOV, I.A.ROGOV, E.N.GHERASIMTCHIK.N.G.KROKHA, L.P.MITASEVA 483 6.3 Cooked sausage production with the use of low pressure du­ ring the defreezing, corning, sausage-meat preparation and necessary equipment N.K.ZHURAVSKAYA, V.I.IVASHOV, O.I.YAKUSHEV, L.F.MITA3EVA 491 6.4 On the composition of some combination products F.I.VERKHOTUROVA, M.S.BIDENKO, L.3.BALDALINOVA 493 6.5 The evaluation of mince quality in canned skinless frank production in case of combined heat supply V.I.KHLEBNIKOV, E.F.ORESHKIH, V.N.MAKHONINA, S.G.ZABASHTA 4 96 6.6 Substantiation of the formulation of multicomponent prote­ in-containing brines for cured beef products E.F.ORESHKIN, M .M.TASHPULATOV, G.P.GOROSHKO, A.S. 500 BOLSHAKOV 6.7 The development of new canned meats for dietetic therapy of infants A.V.USTINOVA, N.L.PAVLOVA, L.F.KARMYSHOVA, N.N.KOZLOVA, V.T.KOLESNIKOVA, K.S.LADODO, T.E.BOROVIK, B.P.SUKHANOV 502 6.8 Particularities in collagen film structure formation V.M.GORBATOV, P.M.GOLOVANOVA, N.N.TUZOVA, L.R.MAKAROVA, G.M.YAZIKOVA, V.K.SMIRNOV, I.A.MARTEMYANOVA, E.V.ELISEYEVA, Ç05 Improving the process of smoked sausage manufacture V.M.GORBATOV, E.T.SPIRIN, V.V.VAGIN, N .V.ZAVYALOV, G.Z. DJAMILASHVIL1 508 6 . 10 A study into meats cooking in the environment with a high relative humidity S.A.ALEXANDROV, V.M.GORBATOV, S.I.SUKHANOVA, L.A.TSARIYA 510 6.11 Utilization of poultry hy-products as a source of "predi­ gested" protein for dietetic and enteric tube feeding E.KUDINOVA, V.VOLIK, V.BELIKOV, A.NESMIYANOV 512 6.12 Conditions of sterilization of canned mechanically debo- ned and minced poultry meat L.GRUNINA, G.CHERNOVA, V.GONOTSKY, I.CHVANENKO 514 Hygienic aspects of liquid smoke R .UHEtjr".'i\, J.UUBRAVICKf, V.SMIRNOV, J.HRIVÜÄK 516 The mechanism of heat and mass transfer during the thermal treatment of sausages FR.POKORNt, ST.MARECEK 520 6.15 Die katalytische Wirkung de3 Nitrosylhämoglobins bei der Lipidoxydation L.JANKIEWICZ,A.RUTKOWSKI 6.16 Qualitätsveränderungen der Inhaltstoffe des mechanisch entbeinten Fleisches (MEF) in Abhängigkeit von den Aufbewährungsbedingungen L.JANKIEWICZ, J.MROCZEK, M.SL0WIN3KI, ST.WASILEWSKI Changes in squid meat induced by cooking ILONA KOLODZIEJSKA, Z.SIK0H3EI, ELZBIETA MYSLIWIEC 523 Dry livex black and its medical application ST.ZALE3KI, A.MALICKI 525 Einfluss der Elektrostimulierung auf die Thermostabili- tät des Kollagens von Rindermuskeln E.POSPIECH, B .DZI ERZYil3KA-C YBULKO, P.ZUBIELIK, K. BUK0W3KI, L.JARZ^BEK 529 6.20 Formation of surface colour of sausages in the process of high-temperature smoking ST.TYSZKIEWICZ, M.PANASIK 533 6.21 Der Einfluss von Polyphosphaten auf die technologischen Eigenschaften von Hühnerfleisch J.MROCZEK, M.SLOWINSKI 6.22 Assessment of selected functional and technological cha­ racteristics of the white livex processed from blood plasma ZB.DUDA, A.JARMOLUK 535 6.23 Utilization of a fat: Rind: Broth emulsion in Brühwurst type sausages R.SANTOS, E.CUELLO, R.LÖPEZ 539 6.24 Influence of temperature and rotation on the duration of heat treatment of baby cans on meat and vegetable basis J.QUEREJETA, I.KARADSHOV, D.KISSIMOVA, G.MANEV 542 The rate of penetration of salt into cooked meat G.ANDOJAP, H.HERRERA, S.LÖPEZ 545 Effect of temperature and rotation in the processing x/t 11 time of meat baby food J.Y.QUEREJETA, I.KAKAD3H0V, D.KISIMOVA, G.MANEV 6.27 Utilization of a chemical method in the peeling of tongue for sausage making (I) J.Y.QUEREJETA, J.P.DlAZ, L.S.FERNÁNDEZ, V.A.P0RÏA 6.28 Ausgewählte Aspekte des Vorgarens von Fleisch für die Herstellung von Kochwurst 548 A.BAIER, P.ZÖHRER, F.B0E5E 6.29 Herstellung von Bockwurstkonserven in Gläsern H.SIELAFF, FR.THIEMIG, H.PETERS 552 6.30 Messtechnische Verfolgung des Kutterprozesses H.-J.RAEUBER, P.GRABEIN, A.GEIßLER 557 6.31 Curing of mechanically deboned pork meat 5 60 DANUTA KOLOZYN-KRAJEWSKA 6.32 Influence of cold storage and antibiotics on aging of beef, buffalo and'camel meats ABDEL-3ALAM FAHMY, SAMIR EL-KADY 6.33 Control of lipid oxidation in cooked meats L. J.RUBIN, F.SHAHIDI, L.L.DIOSADY 6.34 Improvement the acceptability of mixtures from minced camel meat and some meat substitutes S.K.EL-SAMAHY, R.A.TAHA, F.A.SALEM, SH.A.EL-NEMR, 568 M.
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