Meat Science, Vol. 48-50, 509-523, 1998 © 1998 Elsevier Science Ltd. All rights reserved Printed in Great Britain 5 0309-1740/98 $19.00 + 0.00 ELSEVIER Contents of Volume 48 Numbers 1/2 1 Cholesterol Oxides in Processed Chicken Muscle as Influenced by Dietary a-Tocopherol Supplementation K. GALVIN, P. A. MORRISSEY & D. J. BUCKLEY (ireland) Oxidation of Controlled Low-temperature Vacuum Dehydrated and Freeze-dried Beef and Pork V.A.E. KING & J.-F. CHEN (Taiwan) Electrical Stunning in Commercial Rabbits: Effective Currents, Spontaneous Physical Activity and Reflex Behaviour M. H. ANIL, A. B. M. RAJ & K.L. MCKINSTRY (UK) Lipid and Cholestero! Oxidation in Frozen Stored Pork, Salame Milano and Mortadella E. NOVELLI, E. ZANARDI, G. P. GHIRETTI, G. CAMPANINI, G. DAZZI, G.M ADARENA & R. CHIZZOLINI (Italy) Ultrasonic Scanning Measurements of the /ongissimus thoracis et lumborum Muscle to Predict Carcass Muscle Content in Sheep O. MAHGOUB (Oman) Determination of Endpoint Temperatures in Previously Heat Treated Beef using Reflectance Spectroscopy K. THYHOLT, G. ENERSEN & T. ISAKSSON (Norway) Effect of Growth Path on the Tenderness of the semitendinosus Muscle of Brahman-cross Steers P.G. ALLINGHAM, G. S. HARPER & R. A. HUNTER (Australia) Shelf-life Extension and Colour Stabilisation of Beef Packaged in a Low O2 Atmosphere Containing CO: Loin Steaks and Ground Meat ; M. LUNO, J. A. BELTRAN & P. RONCALES (Spain) Measurement of Nitric Oxide and the Effect of Enhancing or Inhibiting it on Tenderness Changes of Meat C. J. COOK, S. M. SCOTT & C. E. DIVINE (New Zealand) Assessment of Commercial Lamb Meat Quality by British and Spanish Taste Panels C. SANUDO, G. R. NUTE, M. M. CAMPO, G. MARIA (Spain), A. BAKER (UK), |. SIERRA (Spain), M.E. ENSER & J. D. WOOD (UK) Influence of Processing on Adherence of a Highly Extended Ham to its Cooking Bag J.-P. G. PIETTE, L. LIGNEAU, C. LEBLANC, M. MARCOTTE & L. DESCHENES (Canada) Sensory and Technological Meat Quality in Carriers and Non-carriers of the RN~ Allele in Hampshire Crosses and in Purebred Yorkshire Pigs K. LUNDSTROM, A.-C. ENFALT, E. TORNBERG & H. AGERHEM (Sweden) Effect of Calcium Chloride Marination on Calpain and Quality Characteristics of Meat from Chicken, Horse, Cattle and Rabbit © M. LOURDES PEREZ, H. ESCALONA & |. GUERRERO (Mexico) Heat-induced Gelation Properties of Chicken Breast Muscle Salt Soluble Proteins when Mixed with 6-Lacto- globulin or an a-Lactalbumin Enriched Protein Fraction A.B. SMYTH, A. MCCORD & E. O'NEILL (Ireland) 509 Contents of Volumes 48—50 Reduction in Microbial Load on Buffalo Meat by Hot Water Dip Treatment N. M. SACHINDRA, P. Z. SAKHARE & D. NARASIMHA RAO (India) Influence of Vitamin A on the Quality of Beef from the Tajima Strain of Japanese Black Cattle A. OKA,Y .M ARUO, T. MIKI, T.Y AMASAKI & T. SAITO (Japan) Effects of Fat Level, Tapioca Starch and Whey Protein on Frankfurters Formulated with 5% and 12% Fat E. HUGHES, A. M. MULLEN & D. J. TROY (Ireland) Effect of Age at Slaughter on Chemical Traits and Sensory Quality of Longissimus lumborum Muscle in the Rabbit F. GONDRET, H. JUIN, J. MOUROT & M. BONNEAU (France) Numbers 3/4 189 The Kinetics of Cooked Meat Haemoprotein Formation in Meat and Model Systems A. GEILESKEY, R. D. KING. D. CORTE, P. PINTO & D. A. LEDWARD (UK) Degradation of Ubiquitin in Beef During Storage M. SEKIKAWA, K. SENO & M. MIKAMI (Japan) Ostrich Meat: Physico-chemical Characteristics and Comparison with Turkey and Bovine Meat M. A. PALEARI, S. CAMISASCA, G. BERETTA, P. RENON, P. CORSICO, G. BERTOLO & G. CRIVELLI (Italy) Development of a Quality Classification System for Lamb Carcasses L.E. JEREMIAH (Canada) Fatty Acid and Aldehyde Composition of Individual Phospholipid Classes of Rabbit Skeletal Muscles is Related to the Metabolic Type of the Fibre C. ALASNIER & G. GANDEMER (France) Effect of Different Stocking Densities During Transport on Welfare and Meat Quality in Danish Slaughter Pigs P. BARTON GADE & L. CHRISTENSEN (Denmark) Identification and Characterization of Pigs Prone to Producing ‘RSE’ (Reddish-Pink, Soft and Exudative) Meat in Normal Pigs K. S. CHEAH, A. M. CHEAH & A. JUST (Denmark) A Method for Identification of Frozen Meat used for Production of Cooked Ham M. PAZ de PENA, M. CONCEPCION CID & J. BELLO (Spain) Effect of the Dietary Supplementation with Vitamin E on Colour Stability and Lipid Oxidation in Packaged, Minced Pork J.H. HOUBEN, G. EIKELENBOOM & A. H. HOVING-BOLINK (The Netherlands) Random Amplified Polymorphic DNA (RAPD) Fingerprints for Identification of Red Meat Animai Species M. C. KOH, C. H. LIM, S. B. CHUA, S. T. CHEW & S. T. W. PHANG (Singapore) Effects of Age and/or Weight at Slaughter on /ongissimus dorsi Muscle: Biochemical Traits and Sensory Quality in Pigs M. CANDEK-POTOKAR, B. ZLENDER (Slovenia), L. LEFAUCHEUR & M. BONNEAU (France) Effect of Dietary Fat and Vitamin E on Colour Stability and on Lipid and Protein Oxidation in Turkey Meat During Storage Y. MERCIER, P. GATELLIER, M. VIAU, H. REMIGNON & M. RENERRE (France) Letter to the Editor: initial Toughness of Meat E. DRANSFIELD (France) Contents of Volumes 48-50 Contents of Volume 49 Number 1 Lipid Composition and Lipolytic Enzyme Activities in Porcine Skeletal Muscles with Different Oxidative Pattern P. HERNANDEZ, J.-L. NAVARRO & F. TOLDRA (Spain) Proteolytic Activity of Lactobacillus Strains |solated from Dry-fermented Sausages on Muscie Sarcoplasmic Proteins S. FADDA, G. VIGNOLO, A. P. RR. HOLGADO & G. OLIVER (Argentina) Tenderness of Normal and Callipyge Lamb Aged Fresh or After Freezing S. K. DUCKETT, T. A. KLEIN, M. V.D ODSON & G. D. SNOWDER (USA) Effect of Muscle Type, Packaging, and Irradiation on Lipid Oxidation, Volatile Production, and Color in Raw Pork Patties D. U. AHN, D. G. OLSON, C. JO, X. CHEN, C. WU & J. 1. LEE (USA) Effect of Halothane Genotype on Porcine Meat Quality and Myoglobin Autoxidation L.G. TAM, E. P. BERG, D. E. GERRARD, E. B. SHEISS, F. J. TAN, M.R. OKOS & J. C. FORREST (USA) Influence of Dietary 6-Alanine and Histidine on the Oxidative Stability of Pork L. MEI, G.L. CROMWELL, A. D. CRUM & E. A. DECKER (USA) Effects of Anka Rice, Nitrite, and Phosphate on Warmed-over Flavor and Palatability Characteristics in Roast Beef J.-H. CHENG & H.W. OCKERMAN (USA) Effects of Chopping Time, Meat Source and Storage Temperature on the Colour of New Zealand Type Fresh Beef Sausages J. A. BOLES, V.L. MIKKELSON & J. E. SWAN (New Zealand) Effect of Pelvic Suspension and Cooking Temperature on the Tenderness of Electrically Stimulated and Aged Beef, Assessed with Shear and Compression Tests G. EIKELENBOOM, V. M. H. BARNIER, A. H. HOVING-BOLINK (The Netherlands), F. J. M. SMULDERS (Austria) & J. CULIOLI (France) Effect of Calf Feeding Regimes and Diet EDTA on Physico-chemical Characteristics of Veal Stored Under Modified Atmospheres C. GARIEPY, P. J. DELAQUIS, S. POMMIER, A.-M. B. DE PASSILLE, J. FORTIN & H. LAPIERRE (Canada) Comparison of Some Physical and Chemical Properties of Selected Game Meats C. A. ONYANGO, M. IZUMIMOTO & P. M. KUTIMA Calpains and Calpastatin from Cold-shortened Bovine M. longissimus lumborum F. ZAMORA, F. CHAIB & E. DRANSFIELD Number 2 135 Obituary 137 An Analysis of Data Relating to Pig Carcass Quality and Indices of Stress Collected in the European Union P. D. WARRISS, S. N. BROWN (UK), P. BARTON GADE (Denmark), C. SANTOS (Portugal), L. NANNI COSTA (Italy), E. LAMBOOIJ (The Netherlands) & R. GEERS (Belgium) Effects of Salt and Temperature on Proteolysis During Ripening of Iberian Ham L. MARTIN, J. J. CORDOBA,T .A NTEQUERA, M. L. TIMON & J. VENTANAS (Spain) Contents of Volumes 48-50 Prediction of the Feeding Background of Iberian Pigs Using the Fatty Acid Profile of Subcutaneous, Muscle and Hepatic Fat J. RUIZ, R. CAVA, T.A NTEQUERA, L. MARTIN, J. VENTANAS & C. J. LOPEZ-BOTE (Spain) Effect of Dietary Vitamin E Supplementation for One Week Before Slaughter on Drip, Colour and Lipid Stability During Display in Japanese Black Steer Beef M. MITSUMOTO, S. OZAWA,T .M ITSUHASHI & K. KOIDE (Japan) The Effect of Cooking on the Chemical Composition of Meat Products with Special Reference to Fat Loss P.R. SHEARD, G. R. NUTE & A. G. CHAPPELL (UK) Effects of Grilling to 80°C on the Chemical Composition of Pork Loin Chops and Some Observations on the UK National Food Survey Estimate of Fat Consumption P.R. SHEARD, J. D. WOOD, G. R. NUTE & R.C. BALL (UK) Effect of Dietary Vitamin E Supplementation on Pork Quality A. H. HOVING-BOLINK, G. EIKELENBOOM, J. TH. M. VAN DIEPEN, A.W. JONGBLOED & J. H. HOUBEN (The Netherlands) Dry Fermented Sausages Manufactured with Different Amounts of Commercial Proteinases: Evolution of Total Free a-NH2-N Groups and Sensory Evaluation of the Texture M. J. ZAPELENA, D. ANSORENA, |. ZALACAIN, |. ASTIASARAN & J. BELLO (Spain) Liberation of Peptides During Meat Storage and Their Interaction with Proteinase Activity C. FEIDT, J. BRUN-BELLUT & E. DRANSFIELD (France) Effect of Rigor Temperature and Frozen Storage on Functional Properties of Hot-boned Manufacturing Beef M.M. FAROUK & J. E. SWAN (New Zealand) Correlations Between Successive Measurements of Myofibriliar Resistance of Raw Longissimus dorsi Muscle During Ageing J. LEPETIT & C. HAMEL (France) Corrigendum Number 3 257 Meat Quality in Pigs Subjected to Minimal Preslaughter Stress S. N. BROWN, P. D. WARRISS, G. R. NUTE, J. E. EDWARDS & T. G. KNOWLES (UK) Meat Quality of Cryptorchid Lambs Grazing Either Dryland Or Irrigated Perennial Pasture with Some Silage Supplementation D.L. HOPKINS, A. S. BEATTIE & K. L. PIRLOT (Australia) The Effects of Non-vacuum Packaging Systems on Drip Loss from Chilled Beef S. R. PAYNE, C. J. DURHAM, S. M. SCOTT & C. E. DEVINE (New Zealand) Tyramine Degradation by Micrococci During Ripening of Fermented Sausage R.G.K. LEUSCHNER & W. P. HAMMES (Germany) Effect of Comminution Method and Raw Binder System in Restructured Beef J. A.BOLES & P. J. SHAND (Canada) Oxidative Stability and Dietary Treatment with Vitamin E, Oleic Acid and Copper of Fresh and Cooked Pork Chops E. ZANARDI, E. NOVELLI, N. NANNI, G. P. GHIRETTI, G. DELBONO, G. CAMPANINI, G. DAZZI, G. MADARENA & R. CHIZZOLINI (Italy) Contents of Volumes 48—50 The Polyunsaturated Fatty Acid Composition of Beef and Lamb Liver M. ENSER, K. G. HALLETT, B. HEWETT, G. A. J. FURSEY, J.D. WOOD & G. HARRINGTON (UK) Fatty Acid Content and Composition of UK Beef and Lamb Muscle in Relation to Production System and Implications for Human Nutrition M. ENSER, K. G. HALLETT, B. HEWETT, G. A. J. FURSEY, J.D. WOOD & G. HARRINGTON (UK) Changes in Lactic Acid Leveis During Thawing of Lamb Chops V. J. MOORE, S. PRASAD & C. E. DEVINE (New Zealand) A Reporter Protein for Meat Integrity V. SALFI & O. PORTANTI (Italy) Letter to the Editor C. DEVINE (New Zeaiand) Letter to the Editor: Initial Toughness of Meat—The Response M. KOOHMARAIE & D. E. GOLL (USA) Number 4 365 Purification and Properties of Rabbit Muscie Proteasome, and Its Effect on Myofibrillar Structure Y. OTSUKA, N. HOMMA, K. SHIGA, J. USHIKI,Y .I KEUCHI & A. SUZUKI (Japan) 379 Determination of Mitochondrial Cytochrome B Gene Sequence for Red Deer (Cervus Elaphus) and the Differentiation of Closely Related Deer Meats T. MATSUNAGA, K. CHIKUNI, R. TANABE. S. MUROYA, H. NAKAI, K. SHIBATA, J. YAMADA & Y. SHINMURA (Japan) Some Characteristics of Lactic Acid Bacteria Present in Commercial Sucuk Samples AHMET YAMAN, HUSNU YUSUF GOKALP & AHMET HILMI CON (Turkey) Non-destructive Prediction of Selected Quality Attributes of Beef by Near-infrared Reflectance Spectros- copy Between 750 and 1098 nm C.E. BYRNE, G. DOWNEY, D. J. TROY & D. J. BUCKLEY (Ireland) Protein Molecular Interactions Involved in the Formation of Frankfurters: Effect of Fat Level and Heating Rate S. COFRADES & F. JIMENEZ-COLMENERO (Spain) A Repeat National Survey of Muscle pH Values in Commercial Pig Carcasses D.B. HOMER & K.R. MATTHEWS (UK) Effect of Incorporation of Dietary Polyunsaturated Fatty Acids in Pork Backfat on the Quality of Salami N. WARNANTS, M. J. VAN OECKEL & CH. V. BOUCQUE (Belgium) Reference Methods for the Assessment of Physical Characteristics of Meat KARL O. HONIKEL (Germany) Diverse Lamb Genotypes—1. Yield of Saleable Cuts and Meat in the Carcass and the Prediction of Yield D.L. HOPKINS & N. M. FOGARTY (Australia) Diverse Lamb Genotypes—2. Meat pH, Colour and Tenderness D.L. HOPKINS & N. M. FOGARTY (Australia) Fatty Acid Composition and Cholesterol Content of Different Ostrich Muscles J. SALES (South Africa) 514 Contents of Volumes 48-50 Contents of Volume 50 Number 1 1 Possibilities for Predicting Taste and Tenderness of Broiled Beef Steaks using an Optical—electromechanical Probe H. J. SWATLAND (Canada), J.C. BROOKS & M. F. MILLER (USA) The Effect of Two Handling and Slaughter Systems on Skin Damage, Meat Acidification and Colour in Pigs L. FAUCITANO (Spain), L. MARQUARDT, M. S. OLIVEIRA, H. SEBASTIANY COELHO & N.N. TERRA (Brazil) Optimizing the Traditional Processing of Beef into Kilishi S. KALILOU, A. COLLIGNAN & N. ZAKHIA (France) A Note on the Muscle, Fat and Bone Contents of Portuguese Light Lamb Carcasses J. A. SIMOES & |. A. MENDES (Portugal) Simultaneous Addition of Palatase M and Protease P to a Dry Fermented Sausage (Chorizo de Pamplona) Elaboration: Effect over Peptidic and Lipid Fractions D. ANSORENA, M. J. ZAPELENA, |. ASTIASARAN & J. BELLO (Spain) Effect of Anatomical Location on the Composition of Fatty Acids in Double-Muscled Belgian Blue Cows E.C. WEBB, S. DE SMET, C. VAN NEVEL, B. MARTENS & D. |. DEMEYER (Belgium) Determination of Sensory, Chemical and Cooking Characteristics of Retail Beef Cuts Differing in Intramuscular and External Fat G.L. LUCHAK, R. K. MILLER, K. E. BELK, D. S. HALE, S. A. MICHAELSEN, D. D. JOHNSON, R.L. WEST, F.W. LEAK, H.R. CROSS & J.W. SAVELL (USA) Colour-Stabilising Effect of Muscle Vitamin E in Minced Beef Stored in High Oxygen Packs M.N. O'GRADY, F. J. MONAHAN, J. BAILEY, P. ALLEN, D. J. BUCKLEY & M. G. KEANE (Ireland) Preparation of Surimi-like Extract from Beef Hearts and its Utilisation in Frankfurters E.M. DESMOND & T. A. KENNY (Ireland) Immunolocalisation of Intermediate Filament Proteins in Porcine Meat. Fibre Type and Muscle-Specific Variations During Conditioning E.H. MORRISON, M. M. MIELCHE & P. P. PURSLOW (Denmark) Meat Speciation by Restriction Fragment Length Polymorphism Analysis Using an a-Actin cDNA Probe K.S. FAIRBROTHER, A. J. HOPWOOD, A. K. LOCKLEY & R. G. BARDSLEY (UK) Effect of Early Post-mortem Cooling on Temperature, pH Fall and Meat Quality in Pigs H. MARIBO, E. V. OLSEN, P. BARTON-GADE, A. J. MOLLER & A. KARLSSON (Denmark) Sensory Evaluation of Young Goat Meat A. CARLUCCI, A. GIROLAMI, F. NAPOLITANO & E. MONTELEONE (italy) Book Review Number 2 139 The Measurement of the Responses to Different Odour Intensities of ‘Boar Taint’ Using a Sensory Panel and an Electronic Nose |. E. ANNOR-FREMPONG, G. R. NUTE, J. D. WOOD, F.W. WHITTINGTON & A. WEST (UK) Effect of Dietary Vitamin E on the Oxidative Stability of Raw and Cooked Rabbit Meat C. CASTELLINI, A. DAL BOSCO, M. BERNARDINI (Italy) & H.W. CYRIL (Sri Lanka) Contents of Volumes 48-50 515 Effects of Substituting a Concentrated Diet for Chestnuts on the Lipid Traits of Muscle and Adipose Tissues in Corsican and Corsican x Large White Pigs Reared in a Sylvo-Pastoral System in Corsica C. COUTRON-GAMBOTTI, G. GANDEMER & F. CASABIANCA (France) Comparison of Dehiding Versus Scalding and Singeing: Effect on Temperature, pH and Meat Quality in Pigs H. MARIBO, E.V .O LSEN, P. BARTON-GADE & A. J. MOLLER (Denmark) Effect of Dietary Supplementation with «-Tocopheryi Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products M. M. WALSH, J. F. KERRY, D. J. BUCKLEY, E. K. ARENDT & P. A. MORRISSEY (ireland) Effects of Dietary Vitamin E Supplementation and Packaging on the Quality of Minced Beef Z. FORMANEK (Hungary), J. P. KERRY, D. J. BUCKLEY, P. A.M ORRISSEY & J. FARKAS (ireland) Effects of Dietary Rape Seed Oil, Copper (Il) Sulphate and Vitamin E on Drip Loss, Colour and Lipid Oxidation of Chilled Pork Chops Packedin Atmospheric Airo r ina High Oxygen Atmosphere C. JENSEN, M. FLENSTED-JENSEN, L. H. SKIBSTED & G. BERTELSEN (Denmark) Effect of Chemical and Physical Dry-curing Parameters on Cathepsins B, H and L from Ostrich Muscle F. P. VAN JAARSVELD, R. J. NAUDE & W. OELOFSEN (South Africa) Effect of Muscle Condition Before Freezing and Simulated Chemical Changes During Frozen Storage on Protein Functionality in Beef M. M. FAROUK & J. E. SWAN (New Zealand) Effect of Muscle Condition Before Freezing and Simulated Chemical Changes During Frozen Storage on the pH and Colour of Beef M. M. FAROUK & J. E. SWAN (New Zealand) Influence of Sampling on Steroid Hormone Patterns of Beef from Bulls and Steers S. FRITSCHE, F. J. SCHWARZ, M. KIRCHGEBNER, C. AUGUSTINI & H. STEINHART (Germany) The Bacteriological Quality of British Beef 1. Carcasses Sampled Prior to Chilling M.H. HINTON,W . R. HUDSON & G.C. MEAD (UK) Number 3 273 Effect of Sodium Phytate, Sodium Pyrophosphate and Sodium Tripolyphosphate on Physico-chemical Characteristics of Restructured Beef B. J. LEE, D.G. HENDRICKS & D. P. CORNFORTH (USA) Impact of Natural Sources Rich in Provitamin A on Cooking Characteristics, Color, Texture and Sensory Attributes of Beef Patties N.T. SALEH & Z. S. AHMED (Egypt) Oxidation of Microsomal Fraction in the Processing Conditions of Dry-cured Ham. The in-vitro Effect of Brine C. SARRAGA & J. A. GARCIA-REGUEIRO (Spain) Size and Location of Ice Crystals in Pork Frozen by High-Pressure-Assisted Freezing as Compared to Clas- sical Methods M. N. MARTINO (Argentina), L. OTERO, P. D. SANZ (Spain) & N. E. ZARITZKY (Argentina) Production and Partial Characterization of Monoclonal Antibodies Specific to Cooked Poultry Meat S-C. SHEU (Taiwan) & Y.-H. P. HSIEH (USA) Concentration of Free Amino Acids and Dipeptides in Porcine Skeletal Muscles with Different Oxidative Pat- terns M-C. ARISTOY & F. TOLDRA (Spain) Contents of Volumes 48-50 A Potential Mechanism by Which a-Tocopherol maintains Oxymyoglobin Pigment through Cytochrome bs Mediated Reduction M. P. LYNCH, C. FAUSTMAN,W . K. M. CHAN (USA), J. P. KERRY & D. J. BUCKLEY (Ireland) Amaranthus and Buckwheat Protein Concentrate Effects on an Emulsion- Type Meat Product F. P. BEJOSANO & H. CORKE (Hong Kong) Effect of Partially Replacing Dietary Barley with 20% Carob Pulp on Post-weaning Growth, and Carcass and Meat Characteristics of Comisana Lambs A. PRIOLO, M. LANZA, L. BIONDI, P. PAPPALARDO (Italy) & O. A. YOUNG (New Zealand) Cryoprotectants for Frozen Red Meats A. TOMANIAK, |. TYSZKIEWICZ & J. KOMOSA (Poland) Effect of Dietary a-Tocopheryl Acetate Supplementation on a-Tocopherol Distribution in Raw Turkey Muscles and Its Effect on the Storage Stability of Cooked Turkey Meat F. M. HIGGINS, J. P. KERRY, D. J. BUCKLEY & P. A. MORRISSEY (Ireland) Research Notes 385 Cholesterol Content and Fatty Acid Composition of Ostrich Meat as Influenced by Subspecies J. HORBANCZUK (Poland), J. SALES (Australia), T. CELEDA, A. KONECKA, G. ZIEBA & P. KAWKA (Poland) Effect of Preslaughter Handling on Muscle Glycogen Level and Selected Meat Quality Traits in Beef R. LAHUCKY, O. PALANSKA, J. MOJTO, K. ZAUJEC & J. HUBA (Slovak Republic) Number 4 395 The Bacteriological Quality of British Beef 2. Frozen Minced Beef M. HINTON, E. COOMBS,V .T UCKER, S. JONES,V . ALLEN, W. R. HUDSON & J. E.L. CORRY (UK) The Bacteriological Quality of British Beef 3. Frozen Primal Joints M. HINTON, J. R. HOLDER, W. R. HUDSON, E. COOMBS,V . ALLEN & J. E. L. CORRY (UK) Histochemical Characteristics in Relation to Meat Quality Properties in the Longissimus Lumborum of Fast and Lean Growing Lines of Large White Pigs L. BROCKS, B. HULSEGGE & G. MERKUS (The Netherlands) Effect of the Dietary Supplementation with Vitamin E on Colour Stability of Packaged, Sliced Pasteurized Ham J.H. HOUBEN & C.V. M. GERRIS (The Netherlands) The Effect Of Handling Pre-Siaughter And Carcass Processing Rate Post-Slaughter On Pork Quality D. N. D'SOUZA, F. R. DUNSHEA, R. D. WARNER & B. J. LEURY (Australia) The Effect of Stocking Density in Transit on the Carcass Quality and Welfare of Slaughter Pigs: 1. Carcass Measurements H. J. GUISE, H. L. RICHES, E. J. HUNTER,T . A. JONES, P. D. WARRISS & P. J. KETTLEWELL (UK) The Effect of Stocking Density in Transit on the Carcass Quality and Welfare of Slaughter Pigs: 2. Results from the Analysis of Blood and Meat Samples P. D.WARRISS, S. N. BROWN,T .G . KNOWLES, J. E. EDWARDS, P. J. KETTLEWELL & H. J. GUISE (UK) influences of the Method of Housing Bulls on Their Body Composition and Muscle Fibre Types C. JURIE, B. PICARD & Y. GEAY (France) Contents of Volumes 48-50 517 Effect of Genetic Origin, Diet and Weaning Weight on Carcass Composition, Muscle Physicochemical and Histochemical Traits in the Rabbit A. DALLE ZOTTE (Italy) & J. OUHAYOUN (France) Inhibition of Lipid Oxidation in Chicken by Carnosine and Dietary a-Tocopherol Supplementation and its Determination by Derivative Spectrophotometry L. M. O'NEILL, K. GALVIN, P. A.M ORRISSEY & D. J. BUCKLEY (Ireland) Porcine Bone Marrow: Extraction Procedure and Characterization by Bone Type C. M. CALHOUN,T . D. SCHNELL & R.W. MANDIGO (USA) Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, pH and Color of Fresh Pork Longissimus Muscle W.T. BANKS, C. WANG & M. S. BREWER (USA)