Table Of Content

Meat Science 36 (1994) 446-448 CONTENTS OF VOLUME 36 Numbers I & 2 Editorial Consumer Demands: Major Problems Facing Industry in a Consumer-Driven Society ;, G. HARRINGTON (UK) What do we Need for a Value-Based Beef Marketing System? . H. R. CROSS & J. W. SAVELL (USA) The Future Role of Molecular Genetics in the Control of Meat Production and Meat Quality. P. SELLIER (France) Preslaughter Handling, Stunning and Slaughter N. G. GREGORY (UK) Consumer Attitudes to Meat Eating. N. J. RICHARDSON, H. J. H. MACFIE & RR . SHEPHERD (UK) Sensory Properties and Preferences E. RISVIK (Norway) The Flexibility of the Collagen Compartment of Muscle R. J. McCORMICK (USA) Muscle Proteinases and Meat Aging . M. KOOHMARAIE (USA) Optimisation of Tenderisation, Ageing and Tenderness E. DRANSFIELD (UK) Impact of Animal Husbandry and Slaughter Technologies on Microbial Con- tamination of Meat: Monitoring and Control . , J. H. J. HUIS IN ’T VELD, R. W. A. W. MULDER & J. M. A. SNIJDERS (The Netherlands) Starters in the Processing of Meat Products ' W. P. HAMMES, H. J. KNAUF (Germany) Oxidative Processes in Meat and Meat Products: Quality Implications J. KANNER (Israel) 446 Meat Science (36) (1994)—© 1994 Elsevier Science Ltd, England. Printed in Great Britain 447 Contents of Volume 36 Objective Measurements of Carcass and Meat Quality H. R. CROSS & K. E. BELK (USA) Mechanical Properties of Meat . ; J. LEPETIT & J. CULIOLI (France) Elastography of Beef Muscle. J. OPHIR, R. K. MILLER, H. PONNEKANTI, I. CESPEDES & A. D. WHITTAKER (USA) Physical Measurements of Meat Quality: Optical Measurements, Pros and Cons H. J. SWATLAND (Canada) Low-Fat Meat Products—Technological Problems with Processing J.T. KEETON (USA) Advanced Technologies in the Meat Industry G. R. LONGDELL (New Zealand) Number 3 Centralised Bulk Pre-Packaging of Fresh Pork Retail Cuts in Various Gas Atmo- spheres. E. M. BUYS, J. KRUGER & G. J. “NORTIJE (South Africa) Cholesterol Oxidation in Muscle Tissue . N. J. ENGESETH & J. I. GRAY (USA) Effects of Exogenous Porcine Somatotropin on the Development of Fat Cells and Fatty Acid Composition in Backfat of Live Finishing Pigs . . C. H. REHFELDT, K. NURNBERG & K. ENDER (Germany) Quantitative Determination of Type I Myosin Heavy Chain in Bovine Muscle with Anti Myosin Monoclonal Antibodies. : B. PICARD, J. LEGER & J. ROBELIN (France) _ The Influence of High Post-Mortem Temperature and Differing Ultimate pH on the Course of Rigor and Ageing in Pig Longissimus dorsi Muscle , X. FERNANDEZ (France) & E. TORNBERG (Sweden) A Traditional Intermediate Moisture Meat: Beef Cecina R. REYES-CANO, L. DORANTES-ALVAREZ, H. HERNANDEZ-SANCHEZ & G. F. GUTIERREZ-LOPEZ (Mexico) Improvement of Shelf-Life and Wholesomeness of Ground Beef by Irradiation—2. Chemical Analysis and Sensory Evaluation N. LEFEBVRE, C. THIBAULT, R. CHARBONNEAU & J.-P. G. PIETTE (Canada) The Effective Product Life of Vacuum-Packaged Beef Imported into Saudi Arabia by Sea, as Assessed by Chemical, Microbiological and saeco Criteria. R. G. BELL (New Zealand) & A. M. GAROUT (Saudi Arabia) Contents of Volume 36 Oxymyoglobin Formation in Meat and Poultry . ' S. MILLAR, R. WILSON, B. W. MOSS& D. A. LEDWARD (UK) Molecular Forces Involved in the Formation and Stabilization of Heat-Induced Actomyosin Gels , E. O’NEILL, D. M. MULVIHILL & P. A. MORRISSEY (Ireland) Analysis of Meat Pigments with Tissue Spectrophotometer TS-200_ . : T. TSURUGA, T. ITO, M. KANDA, S.-Il. NIWA, T. KITAZAKI, T. OKUGAWA & S. HATAO (Japan) Research Note Rabbit Growth, Feed Efficiency and Body Composition: Effects of Recombinant Porcine Somatotropin F. HULOT, J. OUHAYOUN (France) & A. D. ZOTTE (Italy) Book Review