■PAUTiTg OS CONTENTS

* Papera not available at time of printing

MEAT AND 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 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 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); ; DRYING; TYPES OP MEAT PRODUCTS; MEAT PRO­ DUCT PACKAGING 6.1 A study into the influence of 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 (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. M.ABD EL-BAKI 6.35 Effect of freezing and boiling on mineral content of six egyptian beef organs 572 M.KAMAL E.Y0U3SEF, M.K.FARAG, S.A.TOLBA, M.A.SEIEIM 6.36 The substitution of rabbit meat for pork in the formu­ lation of salchichón sausages in Mexico 575 J .E.OWEN, O.J.DUARTE ANTONDO, N.GONZALEZ

6.37 Colour stability of vacuum skin packed frozen beef 578 D . B.MacBOUGALL, N.F.DOWN, A.A.TAYLOR 6.38 The effect of freeze storage on the water binding cap»0*' ty of the raw materials of cooked sausage E. PUOLANNE, P.TURKKI 6.39 Alimentation en produits carnés des cosmonautes françai3 préparés en vue des voyages spatiaux par l'URSS en 1982 et par les E.-U. en 1985 Vi. CATS ARAS, R. LUIGI, D.GREBOT 6.40 Migration of water and fat3 under meat products heat treatment - influence of meat comminution degree J.P.GIRARD, ST.LANCHEV, F.CALDERON 6.41 Effects of low sodium chloride levels and sodium trip°0Y' phosphate on the shelf-life of temperature abused meat products J.N.SOFOS 6.42

6.43

'4 5.14 Survival of Campylobacter jejuni in selected gaseous en­ vironments 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 â 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.PE27A, 2.BRANKOVA, M.RADEVA, 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, MOUSA DONZO, ANNA TCHMEL 457 5.28 A study on the antibiotic sensitivity of pediococcus cerevisiae strains 136 and 167 used as starter culture K. B03KK0VA, 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.BARILSKA 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 X 5.31 Einfluß der technologischen Bearbeitung auf die Mikroflora der gefriergetrockneten Pleischprcdukte D.DINTSCHEV, 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.KISSEVA, ST.DANCHEV, MJtENERRE.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-ASSENOVA, 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 porous struc­ ture on the mechanism of water transfer and sausage dehyd­ ration intensity A.V.LYKOVA, V.K.MAMYKIN, G.M.SLEPYKH, 1.1.-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.GHERASIMl'CHIK.N.G.KROKHA, 488 L.P.MITASEVA 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.MITASEVA 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, 505 Improving the process of smoked sausage manufacture V.M.GORBATOV, E.T.SPIRIN, V.V.VAGIN, N.V.ZAVYALOV, G.Z. DJAMILASHVILl 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 by-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.UHEpr"/i., J.DUBRAVICK?, V.SMIRNOV, J.HRIVMX 516 The mechanism of heat and mass transfer during the thermal treatment of sausages FR.POKORN?, ST.MARECEK 520

6.15 Die katalytische Wirkung des Nitrosylhämoglobins bei der Lipidoxydation L.JANKIEWICZ,A.RUTKOWSKI

6. 16 Qualitätsveränderungen der Inhaltstoffe des mechanisch entbeinten Fleisches (MEF) in Abhängigkeit von den Aufbewahrungsbedingungen L.JANKIEWICZ, J.MROCZEK, M.SL0WIN3KI, ST.WASILEWSKI Changes in squid meat induced by cooking ILONA KOLODZIEJSKA, Z.SIK0R3KI, ELZBIETA MYSLIWIEC 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.DZIERZYiJSKA-CYBULKO, P.ZUBIELIK, K. BUK0W3KI, L.JAHZABEK 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.SLOWlhSKI 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 fats 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.ANDOJAR, H.HERRERA, S.LÖPEZ 545 Effect of temperature and rotation in the processing XU time of meat baby food * J.Y.QUEREJETA, I.KARAD3H0V, 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.FERNANDEZ, V.A.PORTA

6.28 Ausgewahlte Aspekte des Vorgarens von Fleisch fUr die

Herstellung von Kochwurst 548 A.BA1ER, P.ZOHRER, F.B0E3E 6.29 Herstellung von Bockwurstkonserven in Glasern 552 H.SIELAFF, FR.THIEMIG, H.PETERS 6.30 Messtechnische Verfolgung des Kutterprozesses 557 H. -J.RAEUBER, P.GRABEIN, A.GEIGLER 6.31 Curing of mechanically deboned pork meat 56O DANUTA KOfcOZYN-KRAJEWSKA 6.32 Influence of cold storage and antibiotics on aging of beef, buffalo and'camel meats * ABDKL-oALAM FAHMY, SAMIR EL-KADY

6.33 Control of lipid oxidation in cooked meats 56* I. J.RUBIN, F.SHAHIDI, L.L.DIOSADY 6.34 Improvement the acceptability of mixtures from minced camel meat and some meat substitutes 3.K .EL-SAMAHY, R.A.TAHA, F.A.SALEM, SH.A.EL-NEMR, 568 M.M.ABD EL-BAKI 6.35 Effect of freezing and boiling on mineral content of 3ix egyptian beef organs 572 M.KAI.1AL E.Y0U3SEF, M.K.FARAG, S.A.TOLBA, M.A.3EI..EIM 6.36 The substitution of rabbit meat for pork in the formu­ lation of salchichon sausages in Mexico 575 J . E.OWEN, 0.J .DUARTE ANTONDO, N.GONZALEZ

6.37 Colour stability of vacuum skin packed frozen beef 579 D. B.MacDOUGALL, N.F.DOWN, A.A.TAYLOR 6.38 The effect of freeze storage on the water binding cap»01' ty of the raw materials of cooked sausage 583 E. PUOLANNE, P.TURKKI 6.39 Alimentation en pioduits carnes de3 cosmonautes fran9»lS prepares en vue de3 voyages 3patiaux par l'UR33 en 19^2 et par les E.-U. en 1985 536 M.CAT3ARA3, R.LUIGI, D.GREBOT 6.40 Migration of water and fats under meat products heat treatment - influence of meat comminution degree 59° J.P.GIRARD, 3T.DANCHEV, F.CALDERON 6.41 Effects of low sodium chloride levels and sodium tripod phosphate on the shelf-life of temperature abused meat products 59* J. N.30F03 6.42 Evaluation of oriental high sugar dried pork 598 H.W.OCKKRMAN, J.C.KUO 6.43 Time of entry of metal contamination into a comminuted meat product 602 H.W.OCKERMAN, B.B0E3EL '4 Morphologische Grundlagen der Kochstreichwurst 6 06 K . KAT3ARAS, H.LINKE, G.HAMMER 6.45 Neues zur Verpackung von Fleischerzeugnissen K.TANDLER, K.-T.LEE * 6.46 Wasserakt'ivitats-(Aw-) Verminderung bei Leberwurst G.F.HAMMER, F.WIRTH 610 6.47 The influence of different non meat proteins on the heat gelling properties of various meat protein fractions JAN JONGSMA, HANS VAN PIJKEREN 613 6.48 Effect of hot-boned pork on the keeping quality of fresh sausages ISABEL GUERRERO LEGARRETA,W.R.USBORNE, G.C.ASHTON 617 6.49 Modelling of simultaneous transport of heat, moisture, and sodium, chloride and hydrogen ions during meat emulsion cooking GAURI S.MITTAL 622 6.50 Einfluss des Eiweisskonzentrats aus Weizengluten auf die technologischen Eigenschaften der Füllmasse und den biolo- . gischen Nährwert des Fertigprodukts bei Brühwürsten K.VAS3ILEV, K.ROSTOV 629 6.51 Influence of heat treatment on the enzymic hydrolysis of proteins in meat H.YURUKOV, I.ZAKHARIEV, M.PESHEVSKA, S.PETROVA 633

6.52 A method for depositing a thin-layer coating on carcass meat A .MANGARUDOV, A.IVANOV, N.DIMITROVA, L.BLIZNAKOVA' 636 6.53 Prolongation of the freshness of meat and meat products L. BLIZNAKOVA, N.DIMITROVA, A.MANGARUDOV, A.IVANOV 638 6.54 Vacuum packing of meat products L. KI3SELY0VA, A.POPOV, M.LITVINENKO, S.BLAGOEVA 640 6.55 Studies on making recipes and technologies for dietetic meat cans production G.DIMITROV, G.MANEV, A.DA3KAL0VA, VL.VLADOV, GR.GLAVEV 645

6.56 Cooling of smoked and cooked sausage M. TANTIKOV, M.VASSILEV 648 6.57 Experiments under industrial conditions on the utiliza­ tion of prerigor beef in cooked sausage production A.GROZDANOV, R.T0D0R0V, N.DILOVA, S.DIMITROVA, A.GAKEV, N.TRIFONOVA, R.KAREVA " 6.58 Development of new products, sterilized canned ready-to- cook meats, intended for school nutrition A.DASKALOVA, A.KRUSTEV, V.VLADOV, G.DIKOVA, T.TOMOVA 656

6.59 Studies on the application of a protein-fat emulsion in the manufacture of goose pastes A.DASKALOVA, R.NIKOLOVA, P.VELINOV, M.JIKOV 658 6.60 Improvement of combined meat products amino acid compo­ sition D.KY03SEV, M .POPIVANOVA, N.PETROVA, S.DANCHEV, V.3HNEKEL 662 6.61 Untersuchung der funktionellen Eigenschaften des Eiweiss­ konzentrats aus Weizengluten als Zusatz zu Brühwürsten K.VASSILEV, K.ROSTOV,-D.BALDSCHIEV, A.KRASTEVA 665

6.62 Technologische Untersuchungen des maschinell entknöchel- ten Hühnerfleisches unter Berücksichtigung seiner Anwen­ dung bei der Herstellung von Brühwürsten K.VASSILEV, D.GLAVT3CH0VSKI, K.ROSTOV, S.DANT3CHEV 669 6.63 Factors affecting the colour formation in pork matured in the absence of nitrites and nitrates 673 M.BELLATTI, G.PAROLARI, R.VIRGILI

7. MECHANIZATION AND AUTOMATION OF MEAT PROCESSING: MEAT RHEOLOGY UPON COMMINUTION; PROGRAMMING RECIPES FOR MEAT PRODUCTS AND CONTROLLING THEIR QUALITY ; AUTOMATION AND PROGRAMMING OF THE PROCESSES OF MEAT PROCESSING 7.1 Ground meat processing rheology and prospects of automa tion A.V.GORBATOV 7.2 Rheological apparatuses and their application in studying meat changes during refrigerated processing and storage 677 N.A.GOLOVKIN, 3.A.YEVELEV 7.3 Metrological support of automated systems of controlling technological processes (ASUTP) as a factor of improving

the efficiency of cooked sausage production 680 S.I.SUKHANOVA, A.F.SAVTCHENKO, V.I.U3K0V 7.4 Sausage structure and colour formation in case of vibro

mixing 682 G.E.LIMONOV, L.V.SMIRNOVA, A.A.BELOUSOV, V.V.AVILOV 7.5 Studies into the temperature-humidity fields in smoking oveii9 for raw-smoked sausages A.F.SAVTCHENKO, S.I . SUKHANOVA, I.G.BABANOV, A.M. 686 BRAZHNIKOV, A.I.MINAYEV 7.6 Mathematic modelling of the conic indenter immersion into viscous-plastic media V.D.KOSOJ, V .A .KARPYTCHEV, A.V.GORBATOV,' YU.V.KOLTYPIN, 687 V.F.SHIRIKOV, A.A.DADUNASHVILI 7.7 Interindustry balance of power consumption for meat

production 691 À.K.BRAZHNIKOV, O.V.BOLSHAKOV 7.8 Efficient utilization of secondary heat energy resour ces at meat packing plants 692 3.1. NOZDRIN, G.3.RUDENKO 7.g Ways for optimizing heat consumption in technological processes of the meat industry 69-1 5.1. NOZDRIN, G.S.RUDENKO 7.10 On beef structural changes during heating. Part 1 E.F.ORESHKIN, M.A.BORISOVA, G.S.TCHUBAROVA, S.B. 696 KOROVKIN, YU.G.KOSTENKO, I.I.KA3YANENK0 7.11 On the conformational changes in beef during heating E.F.ORESHKIN, M.A.BORISOVA, G.S.TCHUBAROVA, E.A. 7 00 PERMYAKOV, E.A.BUR3TEIN 7.12 Changing structure-mechanical properties of beef's tissue in conditions of vacuummechanical processing by salting 703 V.IVASHOV,V.ANDREENKOV,B.DUYDENKO,V.ILYINYKH,0.YAKUSHEV 7.13 Mathematic modelling of high-speed's processes of flesh- hone products cutting V.I.IVASHOV, B.N.DUYDENKO, V.A.ANDREENKOV, A.M. 7 0* ISKANBARYAN, S.V.SLAVUSHCHEV, A.TOCHEK . 7*14 Specific features of meat grinding process with curved edges knives I.A.H0G0V,' T.V.CHIZHIKOVA, G.A.MARTYNOV, A.F.SAVCHENKO 708 7 .1 5 Microwave tempering of frozen beef and pork blocks. The apparatus for process implementing I.A.ROGOV, A.F.MALYUTIN, V .V.MIKLASHEVSKY, YU.A.KOPYLOV, M.A.VANVOLLER 710 7 .1 6 The application of peristaltic principles in the meat industry V.M.GORBATOV, A.YU.GAVRILENKOV, A.V.GNOYEVOY, V.M. TCHESNOKOV 713 7 .1 7 The application of vibroequipment to intensify cooked sausage processing V.M.GORB»T0V, A.YU.GAVRILENKOV, A.V.GNOYEVOY, V.M. TCHESNOKOV 715 7.18 The effect of 'collagen comminution on the rheological properties of sausages MARIA SADOWSKA, JAR03LAW RUDZKI 718

7 .1 9 Entsehnung von 3tark bindegewebshaltigen Fleischteilen mit hilfe eines speziellen Separierschneidsatzes FR.THIEMIG, H.SIELAFF 721 7.20 A vertical and horisontal meat products shift unit in the process of drying in a conditioning chamber I.PIONOV, I.IVANOV, K.KUYUMDJIEV, N.KHODIKYAN, I. ORASHAKOV 723 7.21 A smoke generator with automatically adjustable smoke generation process I.PIONOV, O.MARINOSSYAN, K.KUYUMDJIEV, N.NENCHEV, N. HODIKYAN 725 7 .2 2 An intensified heat conditions steam cooking chamber for smoked and cooked sausage and meat products A. MLADENOV 727 7 .2 3 Automated system for thermal treatment of boiled meat products without casinga

A.POPOV, A. MLADENOV, M.CHAKAROV 731

8. SENSORY (ORGANOLEPTIC) EVALUATION OF MEAT AND MEAT PRO­ DUCTS AND CONTROLLING THEIR QUALITY,: PHYSIOLOGY OF THE SENSORY APPARATUS OF MAN AND TRAINING PANEL MEMBERS; AUTOMATED INSTRUMENTS FOR THE QUALITY ANALYSIS OF MEAT AND MEAT PRODUCTS; AUTOMATED SYSTEMS FOR CONTROLLING THE QUALITY OF MEAT AND MEAT PRODUCTS

8.1 Physico-chemical, biological and structural characteris­ tics of combination ground meat products with vegetable proteins added T.A.RUDINTSEVA, A.A.BELOUSOV, G.A.SAFRONOVA, N.A.NOVIKOVA V.V.AVILOV, B.P.SUKHANOV, N.G.TSAREVA 733 8.2 A study into the qualities of raw-smoked sausages as re­ lated to the use of animal proteins I.G.ANISIMOVA, M.M.MIKHAILOVA, V.V.KRYLOVA, G.I. SOLODOVNIKOVA, O.V.DYOMINA, I.V.LAGODA, G.V.KOSAREVA 739 Functional properties of meat paste-like products as effected with the globilin fraction of soy beans V. B.TOLSTOGUZOV, V.T.DIANOVA, N.G.KROKHA, E.S. ^ STRASHENKO, S.G.BUSHUEVA

Modification of flavor of bovine blood plasma dried pre­

p a ra tio n s ^45 W. UCHMAN, K.KRYSZTOFIAK, P.KONIECZNY

Influence of the use of different dried plasma prepara­

tions on sensoric properties of some meat products ^ W.UCHMAN, P.KONIECZNY, K.KRYSZTOFIAK

Influence of blood plasma on the changes of the ham colour during storage ZB.DOLYATOWSKY Quality characteristics of faba-bean (vicia faba) fl°ur and concentrate and their effect upon the quality of experimental meat products * A.ZOlTOWSKA, J.ZAREMBA, K.ZAWADZKA

Effect of cooling on beef quality 756 M.GARCIA, M.DE JESUS ANDUDI, C.S.ABRQU, E.GONQAIES

8.9 Use of blood in meat products I.JAJCAY, I.BARANOW3KY 8 .10 Sensory qualification of meat products J.CZEGLÈDI-JANKÔ, ZS.GYÖRGY, V.MIHÀLYI, I.CSAPÔ Training of judges for the sensory evaluation of cured meat products HORTENSIA HERRERA, GUSTAVO ANDOJAR On the utilization of some protein additives in meat products 766 DANY PÉREZ, MERCEDES LINARES SchweineschlachtkÖrperrl 8.13 Bewertung und Klassifizierung von

KLAUS ENDER

Einsatz des Additivs ECP i n Fleischerzeugnissen aus zer- kleinertem Material E.SCHARNER, P.HOFMANN, G.SCHIEFER Boar taint in belgian Landrace pigs in relation to the

H.F.DE BRABANDER, R.VERËEKE, P.DIRINCK, M.CASTEELS Sensory and biophysical properties of pork 782 STINA FJELKNER-MODIG, JAN PERSSON, EVA TORNBERG

Saucisses de type Francfort à base de protéines végé­ tales: Stabilité et coloration de l ’émulsion P.NOEL, R.GOUTEFONGEA avec la collaboration technique ^gg de J.P.SEMUR Qualités organoleptiques des viandes de porcs croises Large White x Chinois 79° C.TOURAILLE, G.MONIN, C.LEGAULT The effect of non-fat dry milk on sensory quality and some physical properties of cooked sausage 794 P.TURKKI, J.SARKKI Improvement of sausage color by addition of beef JU1C® 79? FAWZI AHMED SALEM, HUSSEIN K.EL-MANAWATY, AFAF KHAZBAK 8.21 A new apparatus and method for determining meat tenderness I.ZAKHARIEV, N.DIMITROVA 800 8.22 Medical and biological evaluation of combined meat pro­ ducts with input of wheat gluten A.TCHOLAKOVA, A.KRUSTEV, ST.BAKALIVANOV, G.DRYANOWSKY 804

8.23 Research on some technological and sensory properties of meat of fattened with containing sterilized scrap rations pigs G.LALOV, D.KATSAROV, ZL.TREWDAFILOVA 808

8.24 Sensory texture profile of some meat products ZL.TRENDAFILOVA, I.YOTOV 810

8.25 Elaboration of objective criteria in round raw-dried sausage •"onufacture N.TYUTYUNDJIEV 814

3.26 A study on the influence of "Tsvetostabyl-B" on the colour, amount of free nitrites and possibilities of raw-dried sausage manufacture with reduced nitrate amount I.BAYCHEV 817 8.27 Studies on and results of the application of a combined protein preparation in sausage manufacture N.TYUTYUNDJIEV, M.CHERNEV, Z.TSANEVA 320 8.28 Remote measuring of lard thickness of slaughter pigs carcasses A.KANGARUDOV, G.TERZIYANOVA 824

8.29 Intensification of turkey meat production by using effective additives V.T0D0R0VA, N.SEDIiOEV, N.NE3T0R0V, A.KRUSTEV 826 '

Round The contribution of small species to meat production in Tabl e 1 developing countries JOHN Ë.0WEN, LORRAINE DITCHBURN 829

Round L'utilisation des cultures starter dans la fabrication Table 2 des à longue maturation: Techniques de pre­ paration, étuvage, séchage et maturation PIETRO BALDINI 833

- A selected considerations on sensorial evaluation and instrumental systems for.the analysis and quality control of meat and meat products and on additives in use by the meat industry ZBIGNIEW DUDA 844

- Qualitätsveränderungen der Inhalt ss*0^ 8 des mechanisch entbeinten Fleisches (MEF) in «uhängigkeit von den Auf­

bewahrungsbedingungen JANKIEWICZ L., MEOOhEK J., SLOWINSKI M., WASILEWSKI S. 853 ' {■:' :iX : '■ ...... • • • , - Die katalytische Wirkung des Nitrosylhämoglobins bei der Lipidoxydation y ynt JANKIEWICZ L., RUTKOWSKI A. ®57 1407 - CckJjhh , 5-b/irapnn 6y n . „MepHM BP'bx"N° 65 Mhctutvt no MeconpoMmunenocT Tenecfjon *65-48-11 TeneKC 22646rodpro bg

1407 — Cocons, Bo/irapua 6yn. Hepnn Bptx 65 HtHCTHTyT MBCHOÎÎ npOMblLUJieHHOCTM TenecjsoH *65-48-11 TeneKC 22646rodpro bg

1407 — Sofia, Bulgaria 65 CherniVrah Blvd. Institute of Méat Industry Telephone *65-48-11 Telex 22646 rodpro bg

1407 — Sofia, Bulgarie 65, boul. Tcherni ^rah Institut de l'Industrie de la Viande Téléphone *65-48-11 Télex 22646 rodpro bg

1407 — Sofia, Bulgarien Beul. Tscherni Wrach, 65 Institut für Fleischwirtschaft . Telephone *65-48-11 Telex 22646 rodpro bg