World Poultry Science Association                                                                    

 Proceedings of the

XVII European Symposium on the Quality of Poultry Meat

XI European Symposium on the Quality of Eggs and Egg Products

 

23-26 May 2005, Golden Tulip Parkhotel Doorwerth, Doorwerth, The Netherlands

 The symposia were organised by:
Organising Committee Symposia 2005,
Dutch Branch of the World’s Poultry Science Association and the
Working Groups 4 and 5 of the European Federation of the WPSA

 

                                                                     

CABI is pleased to announce bring in collaboration with WPSA papers delivered delivered at meetings in Europe. Users will need to use the Adobe Acrobat Reader software provided free from Adobe's website to read the pdf files.

1. A multidisciplinary approach to reducing campylobacteriosis: the CARMA project.

A.H. HAVELAAR1, M.J. NAUTA, M-J.J. MANGEN, A. DE KOEIJER, E.G. EVERS, W.F. JACOBS-REITSMA, M.-J. BOGAARDT, W. VAN PELT, A. DE WIT1, H. VAN DER ZEE and J.A. WAGENAAR
2. A poultry processing model for Quantitative Microbiological Risk Assessment.

 M. NAUTA; I. VAN DER FELS-KLERX; A. HAVELAAR and W. JACOBS-REITSMA
3. A system for collection and analysis of HACCP data in a poultry processing plant. A working example.

 A. GOLEBIEWSKI* and J. KIJOWSKI A.
4. Air cell height a measurement of egg quality? 

H. STRAHLE, F. PALETTA and H. WILLEKE
5. Alternative force-moulting methods for continuous feed withdrawal and their effects on post-moult production, shape index and egg quality.

 E. ASADI KHASHOUIE; F. KHAJALI; J. POUR-REZA
6. Alternatives to drugs in poultry feed and their impact on food safety.

 F. PAGANINI 
7. An approach to apply surface hydrophobicity changes as an indicator of lysozyme modification.

G. LESNIEROWSKI; P. KONIECZNY; J. KIJOWSKI

 
8. Animal consciousness and euthanasia: chicken euthanasia in the two-phase stunning system.

A. COENEN; J. LANKHAAR; J. LOWE; D. McKEEGAN

 
9. Antimicrobial effects of Pseudomonas aeruginosa on survival of Campylobacter jejuni on poultry meat.

D.E. CONNER; M.A. DAVIS; M.L.P. TAM

 
10. Antioxidant, cholesterol reducing, immunomodulating and other health promoting properties of herbal enriched designer eggs.

 D. NARAHARI; P. MICHEALRAJ;  A. KIRUBAKARAN ; T. SUJATHA
11. Antioxidative egg: high MUFA:PUFA and antioxidants reduce LDL oxidation.

N. SHAPIRA 
12. Aspects of feeding and management on nutritional value and safety of poultry meat.

M.A. GRASHORN
13. Bioactive egg components and their potential uses. 

M. ANTON , F. NAU and Y. NYS
14. Biologically active peptides derived from egg proteins.

 Y. MINE and J. KOVACS-NOLAN
15. Genetics and breeding for birds in organic production.

 P. Sřrensen
16. Campylobacter contamination during poultry slaughter in Belgium.

 G. RASSCHAERT; K. HOUF; S. VANGEENBERGHE; L. DE ZUTTER
17. Can dietary pigments increase egg iron concentrations? 

 J.M. HUMPHRIES, D. REVELL, R.J. HUGHES, D.R. TIVEY and R.D. GRAHAM
18. Chemical residues in poultry and eggs produced in free- range or organic systems.

 K. KAN 
19. Chicken eggshell matrix proteins related to anti-bacterial protein families.

 J. GAUTRON, E. MURAYAMA1, M.T. HINCKE and Y. NYS
20. Commercial-quality evaluation of different weight-grade eggs.

 A. HIDALGO, M. ROSSI1 and E. CASIRAGHI
21. Comparative protein profiles of Salmonella and E. coli.

 M. GUPTA1, V.D. SHARMA1, R.S. GUPTA and R.S. CHAUHAN
22. Comparative studies on Campylobacter isolation methods from fresh poultry products

 W. JACOBS-REITSMA;  M. VAN DER WAL, R.; ACHTERBERG; J. WAGENAAR
23. Comparison of cystatin, lysozyme and Anti-trypsin agents activities in geese egg white.

 M. CHRZANOWSKA, T. SKIBA1, K. CHRUSCIEL, W. KOPEC and M. KORZENIOWSKA
24. Comparison of REP-, BOX-, ERIC-and (GTG)5-PCR for molecular discrimination of Salmonella serotypes.

 G. RASSCHAERT, K. HOUF, H. IMBERECHTS, L. DE ZUTTER and M. HEYNDRICKX
25. Consumer perceptions of meat quality and shelf-life in commercially raised broilers compared to organic free range broilers.

 C.Z. ALVARADO, E. WENGER and S. F. O’KEEFE
26. Consumer’s willingness to buy -3 eggs in the Greek market.

 E.N. SOSSIDOU, A.L. YANNAKOPOULOS and A.S. TSERVENI-GOUSSI
27. Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems.

 H. RÉMIGNON, C. MOLETTE and R. BABILE
28. Detection of fertility and early development of hatching eggs with hyperspectral imaging.

 D.P. SMITH, J.M. MAULDIN, K.C. LAWRENCE, B. PARK and G.W. HEITSCHMIDT
29. Detection of residual T2 toxin in liver and muscle of experimentally toxicated broilers.

 V.V. PANDEY, N.V. KURKURE, D.R. KALOREY and A.G. BHANDARKAR
30. Detection of residues of the anticoccidial diclazuril in poultry tissues by LC-MS/MS after withdrawal of medicated feed.

 L. MORTIER, E. DAESELEIRE, G. HUYGHEBAERT , K. GRIJSPEERDT and C. VAN PETEGHEM
31 Determination of elimination time of medicines from poultry products.

 T.I. FOTINA, H.A. FOTINA and B.T. STEGNIY
32. Breastbone ossification in broilers.

 B.A. Kamp and M.A. Grashorn
33. Determination of veterinary drug elimination time from table eggs obtained from bacterial infected poultry flocks.

  T.I. FOTINA, O.O. MILANKO and A.I. FOTIN
34. Drug-free chicken meat production.

  SH. RAHIMI, M.A. KARIMI TORSHIZI, H. POORHASSAN and Z. MOGHADDAM
35. Dynamic stiffness (Kdyn) as a predictor of eggshell damage and its potential for genetic selection.

 I.C. DUNN, M. BAIN, A. EDMOND, P.W. WILSON, N. JOSEPH , S. SOLOMON, B. DE KETELAERE, J. DE BAERDEMAEKER, M. SCHMUTZ, R. PREISINGER and D. WADDINGTON
36. Chlorine based disinfectant in scalding water.

P. Enthoven and R. van Kaathoven
37. Effect of commercial mixtures on the quality of chicken carcasses and meat.

 G. KRALIK, V. MARGETA1, V. ŠERMAN, N. MAS and Z. MALTAR
38. Effect of genotype and storage on some egg quality parameters of laying hens reared according to organic farming production.

 C. RIZZI and G.M. CHIERICATO
39. Effect of layer age, room temperature storage period and strain of hen on egg quality and egg microbiology during summer.

 T.M. EL-SHEIKH and S. YOUNIS
40. Effect of natural zeolite on performance, and tibia composition of broiler chicks.

 H. NASSIRI MOGHADAM, M. REZAEI and A. HASSAN ABADI
41. Effect of preparation rich in omega-3 acids on the production and quality of eggs.

 G. KRALIK, I. BOGUT, Z. ŠKRTIC and Z. GAJCEVIC
42. Effect of processing and storage on the chemical quality markers of spray-dried whole egg.

  M.F. CABONI1, E. BOSELLI, M.C. MESSIA, A. FRATIANNI3, G. PANFILI and E. MARCONI
43. Effect of selection for or against abdominal fatness on muscle and meat characteristics of broilers.

 C. BERRI, E. LE BIHAN-DUVAL, E. BAÉZA, P. CHARTRIN, N. MILLET and T. BORDEAU
44. Effect of the supplemental PROLINBOR, boron and linolenic acid-enriched protein concentrate, added to layer diets on egg quality.

 D.V. GROSSU, R.D. CRISTE, R. SCOREI, R. DUCA and C. CIURASCU
45. Effects of gamma irradiation or high hydrostatic pressure on cholesterol oxidation and sensorial quality in mechanically deboned turkey meat and chicken liver.

 V.K. LEBOVICS, Ö. GAÁL, A. LUGASI, L. MÉSZÁROS1, É. ANDRÁSSY and J. FARKAS
46. Effects of Indian cow urine on the egg production and quality.

 N. GARG, A. KUMAR1, G. SHUKLA and R.S. CHAUHAN
47. Effects of organic acid and phosphates on the microbiological stability and on survival of Salmonella typhimurium on turkey breast meat.

 A.H. DINÇER BAYSAL and A. ÜNLÜTÜRK
48. Effects of shear rates on rheology, foaming properties and protein structure of egg white: structure-function relationships.

 V. LECHEVALIER, A. ARHALIASS, J. LEGRAND and F. NAU
49. Effects of storage time and temperature on egg quality in old laying hens.

  H.E. SAMLI, A. AGMA and N. SENKOYLU
50. Effects of the primary process on further processing.

  R.W. KRANEN and M.E.T. van ESBROECK
51. Efficacy of the use of Hy-D® in laying hens.

  M.F. SOTO-SALANOVA and A. MOLINERO
52. Efficiency of natural red pigments of Capsicum annum in broiler pigmentation.

 F.A.CALAFAT, B. VILŔ and A. FONTGIBELL
53. Egg design – new formulation by enrichment of PUFAs using natural substances.

 T. TRZISZKA, Z. DOBRZANSKI, W. DRYMEL and M. KAZMIERSKA
54. Egg processing by-products as sources for bioactive compounds.

 J. HIIDENHOVI, H.S. ARO, A. HIETANEN, E. JÄRVENPÄÄ, K. KÖNKÖ, R. HUOPALAHT, V. HIETANIEMI and E.-L. RYHÄNEN
55. Egg production and quality of eggs with prebiotics used as feed additives.

 T.N. KHAMIDULLIN
56. Egg quality: Chemical residues in respect to food safety.

 E. ESTEVE-GARCIA and J.A. GARCÍA-REGUEIRO
57. Egg quality guidelines for the Australian egg industry.

  J.R. ROBERTS
58. Egg-ingredients with information.

 B. KLAWER
59. Egg washing using a small-scale bucket washer.

 M.L. HUTCHISON, N. SPARKS, J. GITTINS, L. DRYSDALE and T. MOORE
60. Egg white biologically active proteins activity in relation to laying hen’s age.

 E. SWIERCZEWSKA, T. SKIBA, A. SOKOLOWSKA, J. NOWORYTA-GLOWACKA1, W. KOPEC, M. KOENIOWSKA and L. BOBAK
61. Eggs shell quality: usage of infrared spectroscopy.

 V.G. NARUSHIN, T.A. VAN KEMPEN, M.J. WINELAND and V.L. CHRISTENSEN
62. Enhanced egg production in practice: the case of bio- omega-3 egg.

 A. YANNAKOPOULOS, A. TSERVENI-GOUSI and A. KRITIKOS
63. Eradication strategies against avian influenza.

 G. VAN DEN BOSCH
64. Estimating intervention costs in the chicken meat chain in order to reduce human Campylobacter infections.

 M.-J. MANGEN, A. HAVELAAR, K. POPPE and W. JACOBS-REITSMA
65. European consumer surveys about egg quality: how to improve the nutritional value.

 J.M. HERNÁNDEZ
66. Evaluating the effect of shortened aging times on meat quality of breast fillets from five commercial broiler strains at 6 and 7 weeks of age.

 C.M. OWENS, J. M. MEHAFFEY, J-F. C. MEULLENET, S. R. MCKEE and J. L. EMMERT
67. Evaluation of chemical composition of breast duck’s muscles from five flocks.

 J. WOLOSZYN, J. KSIAZKIEWICZ, T. SKRABKA- BLOTNICKA, G. HARAF
68. Evaluation of the perception of the quality of yellow pigmented broilers by French consumers -the place of colour.

 O. LAPIERRE, F. PRESSENDA, G. TRAN, D. TRISTANT, C. WISNER-BOURGEOIS, C. LÉVY, J. BESNARD, C. HAMELIN and J.-M. HERNANDEZ
69. Evaluation of the PSE and DFD abnormalities occurrence in chicken meat.

 T. SMOLINKSA and M. KORZENIOWSKA
70. Evaluation of the VIDAS Campylobacter Assay for detection of Campylobacter in fresh poultry products after various enrichment methods.

 W. JACOBS-REITSMA, M. VAN DER WAL, E. SAMUËLS and J. WAGENAAR
71. Forty years of eggshell research – a retrospective.

 P. HUNTON
72. Frequency of “cage-marks” and “body-checks” and relations to measurable egg and shell characteristics in maternal and paternal strains of laying hens.

 A. WITKOWSKI, G. ZIEBA and M. LUKASZEWICZ
73. From domesticated to wild-type animal food.

 J. WIJNIA
74. Functional and rheological properties of liquid whole egg after pulsed electric field treatment.

 M. OZIEMBLOWSKI, A. MALICKI, W. KOPEC and T. TRZISZKA
75. Functionality of egg proteins: formation of long fibrils and consequent gel properties.

 E. VAN DER LINDEN
76. High pressure processing as a method for decontaminating poultry.

 A.H. DINÇER BAYSAL and T. BAYSAL
77. Histochemical analysis of chicken meat obtained from birds supplemented with plant oils.

 M. KORZENIOWSKA and T. SMOLINSKA
78. Housing systems for laying hens and their effect on egg quality.

 TH.G.C.M. FIKS-VAN NIEKERK
79. How can poultry products enrich our diet with DHA, a “semi-essential” fatty acid?

 S. ARNOUTS and C. MATTHYS
80. Hydrolysis of ovomucin by different enzymes. 

J. HIIDENHOVI, A. HIETANEN, J. MÄKINEN, R. HUOPALAHTI and E.-L. RYHÄNEN
81. Immunological effects and productivity variation of red mite (Dermanyssus gallinae) on laying hens-implications for egg production and quality.

 S. ARKLE, J.H. GUY and O. SPARAGANO
82. Impact of bird age on the functionality of eggs from current layer strains.

 L.K. KERTH, P.A. CURTIS and K.E. ANDERSON
83. Improved blood detection in consumption eggs using combined reflection-transmission spectroscopy.

 B. DE KETELAERE, K. MERTENS, B. KEMPS, F. BAMELIS, B. KAMERS, E. DECUYPERE and J. DE BAERDEMAEKER
84. Improvement of amino acid composition in chicken eggs and meat by means of selection for egg albumen viscosity.

 O.I. STANISHEVSKAYA
85. Improving quality and safety of hen eggs in new production system by reinforcing the antimicrobial natural defence and by developing tools for grading eggs (Eggdefence QLRT-2001-01606).

 Y. NYS, F. SCHWÄGELE, E. DECUYPERE, M. MESSENS, I. DUNN, M. BAIN, J.M. GARCIARUIZ, R. TAUSON, M. GAUTIER, M.H. HINCKE, M. PROTAIS and R. PREISINGER
86. In vivo infection of broilers with Salmonella paratyphi B var. Java by oral gavage or contaminated feed.

 P. ENTHOVEN, R. VAN KAATHOVEN, R. WILTENBURG and A.-R. STERK
87. Influence of botanical feed additives on cholesterol content in poultry meat and eggs.

 J. NUDIENS, I. VITINA and V. KRASTINA
88. Influence of breed and weight class on the carcass value of broilers.

 M. RISTIC
89. Influence of eggshell condensation and heat stress for laying hens on the bacterial eggshell penetration and the whole egg contamination with Salmonella enterica serovar Enteritidis K.

 DE REU, K. GRIJSPEERDT, K. MERTENS, W. MESSENS, M. HEYNDRICKX, J. DE BAERDEMAEKER, M. UYTTENDAELE, J. DEBEVERE and L. HERMAN
90. Influence of feed enriched with natural antioxidants on the oxidative stability of broiler meat. 

K. SMET1, K. RAES, G. HUYGHEBAERT, L. HAAK, S. ARNOUTS and S. DE SMET
91. Influence of strain-cross, sex, and feeding programs on broiler chicken paw (feet) yield and quality.

 S.F. BILGILI, M.A. ALLEY, J.B. HESS and E.T. MORAN, JR
92. Influence of the anticoccidial Maxiban on eggshell colour.

 L. MORTIER, E. DAESELEIRE, G. HUYGHEBAERT AND C. VAN PETEGHEM
93. Influence of weight grade on shell characteristics of marketed hen eggs.

 E. CASIRAGHI, A. HIDALGO and M. ROSSI
94. Intrinsic and extrinsic factors influencing eggshell penetration by Salmonella Enteritidis.

 W. MESSENS, K. GRIJSPEERDT and L. HERMAN
95. Investigations of meat quality of M. pectoralis superficialis in selected and unselected lines of Japanese Quails (Corturnix japonica).

 L. SCHÜLER, J. RIEGEL, F. ROSNER, R. SCHMIDT and M. WICKE
96. Investigations on the effect of the supplemental VETABOR, boron-enriched concentrate added to broiler diets, on breast meat fatty acids profile.

 R.D. CRISTE, D.V. GROSSU, R. SCOREI, C.CIURASCU and M. MITRUT
97. Listeria innocua inactivation in ionized chicken with added fats containing different levels of unsaturated fatty acids.

 C.E. MOLINA, J. YUSTE, A. COSTA, R. PLA and M. MOR-MUR
98. LR 1H NMR measurements for determination of internal egg quality.

 F. SCHWÄGELE and L. KRÖCKEL
99. Meat and Eggs can be Healthy …. It is just a Balanced Ratio of Essential Fatty Acids Away! 

J. WIJNIA
100. Meat quality of heat stressed broilers: Effects of thermal conditioning at pre-and -postnatal stages.

 S. YALÇIN, A. ÖNENÇ, S. ÖZKAN, H.C. GÜLER and P.B. SIEGEL
101. Microbial quality and safety of table eggs marketed in commercial channels.

 S. SUBA, D. NARAHARI and T.G. PRABHAKAR
102. Microbial risk assessment: a chain perspective on improving the safety of broiler meat.

 J.M. STRAVER
103. Modelling the effect of logistic slaughter and/or germicidal treatment on the contamination of broiler meat with Campylobacter.

 A. HAVELAAR, E. EVERS, M. NAUTA and W. JACOBS-REITSMA
104. Modelling transmission dynamics of Campylobacter in Dutch broiler flocks.

 E. KATSMA, A. DE KOEIJER, E. FISCHER, J. WAGENAAR and W. JACOBS-REITSMA
105. Monitoring chick development in ovo from 12 days incubation through to hatching by magnetic resonance imaging (MRI).

 M.M. BAIN, A.J.FAGAN, J.M.MULLIN, I. MCNAUGHT and B.CONDON 
106. Monitoring of egg shell strength and egg shell breakage in different production chains of consumption eggs.

 K. MERTENS, B. DE KETELAERE, F.R. BAMELIS, B.J. KEMPS, B. KAMERS, E.M. VERHOELST, J.G. DE BAERDEMAEKER and E.M. DECUYPERE
107. Nutritional evaluation of egg components.

 I. SEUSS-BAUM
108. Organic hen eggs from free-range systems: economics of production and marketing.

 A.S. TSERVENI-GOUSI, A.L. YANNAKOPOULOS1 and E. SOSSIDOU
109. Organic poultry production system and meat characteristics.

 C. CASTELLINI
110. Performances of growing Muscovy ducks fed on diets supplemented with Quebracho tannin powder.

 M. MARZONI, A. CASTILLO and I. ROMBOLI
111. Physical-mechanical modifications of the eggs for food- processing during storage and post-refrigeration.

 A. BERARDINELLI, A. GIUNCHI, P. GRADARI, A. GUARNIERI, L. RAGNI and A. FRANCHINI
112. Physico-chemical characteristics of ground meat relevant for patty forming and end product quality.

 A. JURGENS, J.D. DE MOOIJ, H. LOGTENBERG and T.J. VERKLEIJ
113. Poultry processing: developing new tools to be competitive.

 G.-J. VAN HOOGEN
114. Poultry Scan(-dals)?

 K. LAWRENCE
115. Pre-slaughter factors affecting mortality, live weight loss, and carcass quality in broiler chickens.

M. PETRACCI, M. BIANCHI and C. CAVANI
116. Predominant volatiles of chicken salad spreads containing various concentrations of textured soy protein.

 E. KIM, I. HAN, E. HALPIN, P.L. DAWSON and J.C. ACTON
117. Presence and distribution of residues of the anticoccidials diclazuril, dimetridazole, halofuginone, robenidine, nicarbazin and narasin in eggs after administration of medicated feed and influence of the presence of these anticoccidials in feed on zootechnical parameters, yolk colour and shell quality.

 L. MORTIER, E. DAESELEIRE, G. HUYGHEBAERT, C. VAN PETEGHEM and P. DELAHAUT
118. Prevalence of Listeria monocytogenes in poultry meat in Vidharba region of India.

 D.R. KALOREY, S. B. BARBUDDHE, N. V. KURKURE and P. S. GUNJAL
119. Preventive strategies during slaughter of poultry, to improve food safety.

 W.J.C. HEEMSKERK
120. Producing selenium enriched eggs by using organic and inorganic Se-sources in the feed.

 L.L.M. DELANGE and G. OUDE ELFERINK
121. Production of environment safe broiler meat.

 V.S. LUKASHENKO and T.N. KHAMIDULLIN
122. Productive parameters and carcass quality of broiler chickens fed yeast (S. cerevisiae).

 R.D. MIAZZO, M.F. PERALTA, M.L. PICCO and A.J. NILSON
123. PSE and DFD in chicken broiler breast muscle.

 T. LESIÓW, M. OZIEMBLOWSKI and I. WOJCIECHOWSKA
124. Quality and compositional characteristics of layer hens as affected by bird age.

 P.A. CURTIS, L.K. KERTH and K.E. ANDERSON
125. Quality and microbiological stability of chilled chicken legs treated with lysozyme.

 J. KIJOWSKI, C. MARCISZEWSKA and A. POPIÓL
126. Quality approaches in consumer-driven poultry meat production.

 L. DEN HARTOG and R. SIJTSMA
127. Quality Assurance Programme -raw meat – for further processing plants supplying a fast food chain.

 F. EHINGER
128. Quality of poultry fast foods prepared by multi -hurdle technology and stored at room temperature.

 D. NARAHARI and S. SUBA
129. Quantitative risk assessment of Salmonella Enteritidis in shell eggs in Belgium.

 K. GRIJSPEERDT, W. MESSENS and L. HERMAN
130. Raising of eggs production and its quality in the way of prophylaxis of diseases in poultry without antibiotics.

 I.I. PANIKAR, S.A. SEMENYACHENKO and R.M. URDSIK
131. Rheological characterization of egg yolk custard developed by isostatic high pressure.

 V.M. GÉLVEZ and R. PLA
132. Risk based strategies in poultry meat production: Long term and short term risk assessment.

 L. ELLERBROEK
133. Salmonella reducing properties of Activate WDTM.

 P. ENTHOVEN and R. VAN KAATHOVEN
134. Sanitary/hygienic equipment design.

 S.F. BILGILI
135. Scalding condition for removing residual hairs and optimum meat colour of spent layer meat.

 H.S. CHAE, Y.M. YOO, I.H. HWANG, J.S. HAM, D.H. KIM, J.N. AHN and J.M. LEE
136. Scientific structures in EFSA and the expertise required for Risk Assessment.

 M. HUGAS
137. Sensory and chemical/physical characteristics of broiler breast fillets from Brazil, Thailand and The Netherlands.

 S. KOK, J. VAN DER PALEN and G. HEMKE
138. Some aspects of nutritive and sensory quality of meat of restrictively fattened chickens.

 T. KOMPRDA and J. ZELENKA
139. Some parameters of egg yolk in lines of commercial laying cross.

 E.S. TORITSINA and O.I. STANISHEVSKAYA
140. Stakeholder-based innovations in poultry meat production.

 M.C. VAN DER HULST-VAN ARKEL, J.D. VAN DER KLIS, P.L.M. VAN HORNE, F. FELIX1, R.G. TEN HOOPE, M.A. BRUINS, A.C. SMITS and P.W.G. GROOT KOERKAMP
141. Strategies for improving the quality and the safety of eggs.

 M.M. BAIN
142. Study on distribution and egg quality under Korean industrial conditions.

 Y.M. YOO, H.S. CHAE, J.S. HAM, J.H KIM, D.H. KIM, J.N. AHN and J.M. LEE
143. Study on the egg quality of different genotypes of chicken at various ages under semi-scavenging system of management.

 M.A. ZAMAN, P. SORENSEN and M.A.R. HOWLIDER
144. Study on the microbial quality of experimentally washed eggs.

 P.G. BRAUN, C. WITTMANN, A. HOFFMANN and K. FEHLHABER
145. Survey of shell egg use in catering establishments in Finland.

 S. LIEVONEN and R. MAIJALA
146. Taq I PCR-RRFLP analysis of Myostatin gene revealed species specific sites in turkey and chicken.

 V.K. SAXENA, P. SINGH, A.B. PRAMOD, K.A. AHMED, M. SAXENA and R.V. SINGH
147. Temperature and packaging film effects on colour stability of sliced turkey bologna during lighted display.

  J.K. NORTHCUTT, R.K. FRIESEN, S. KARTIKA and J.C. ACTON
148. The challenge of poultry processing.

 R. FRIES
149. The commercialization of a low-cost, high-speed pick-and- place casepacker.

 S. DICKERSON, S. COLEMAN, G.V. MCMURRAY, W. HOLCOMBE and J. PRINCE
150. The content of cadmium and lead in muscle and liver of laying hens housed in a copper industry region.

 Z. DOBRZANSKI, R. KOLACZ, S. OPALINSKI, H. GÓRECKA, K. CHOJNACKA and T. TRZISZKA
151. The economic and hygienic benefits of egg washing.

 H.J. KUHL
152. The effect of borage seeds in hens diet on fatty acids composition in egg yolk.

 A. BORUTA, J. NIEMIEC and L. MARCIN
153. The effect of hulled white lupine on the carcass and meat quality of broilers.

 L. BODI, D. GERENDAI, A. KÖRÖSI MOLNÁR, B. PODMANICZKY, ZS. FARKAS and ZS. SZABÓ
154. The effect of pressure and phosphates on yield, shear, and color of marinated broiler breast meat.

 D.P. SMITH and L.L. YOUNG
155. The effect of red yeast rice supplements on egg production, feed intake and egg cholesterol levels of laying hens.

 H.K. WONG, E.A. ENGKU AZAHAN and S.L. TAN
156. The effect of use of the meat quality of the free range „S 757” chickens fed with lupine, horse bean and rapeseed.

 D. GERENDAI, B. PODMANICZKY, ZS. FARKAS, A. MOLNAR, I. HORVATH, ZS. SZABÓ and G. ZSARNÓCZAY
157. The effect of UV irradiation the bacterial load of shell eggs.

 K. DE REU, K. GRIJSPEERDT, L. HERMAN, M. HEYNDRICKX, M. UYTTENDAELE, J. DEBEVERE, F.F. PUTIRULAN and N.M. BOLDER
158. The effects of dietary intake and dietary concentration of organic and inorganic copper supplements on egg and plasma cholesterol levels.

  O.M.O. IDOWU, O.A. KUYE, V.O. OLADELE-OJO, and D. ERUVBETINE
159. The effects of white pullets body weight and linoleic acid content of feed on egg grading.

 H. SCHÄUBLIN, H. WIEDMER and R. ZWEIFEL
160. The evaluation of antimicrobial resistance of Campylobacter jejuni strains of poultry and human origin.

 I. STEINHAUSEROVÁ and M. MIKULICOVA
161. The hen’s egg - is its role in human nutrition changing? 

N.H.C. SPARKS
162. The possibility to improve hygienic standard of liquid fractionated egg products.

 L. BOBAK, T. SKIBA, Y. SALEH, W. KOPEC and M. KORZENIOWSKA 
163. The quality of meat of broiler chickens fed with doubled amount of vitamins B group and fat-mineral preparation.

 E. SWIERCZEWSKA, J. SKOMIAL, T. SMOLINSKA and J. KOPOWSKI
164. The quality of poultry, eggs and egg-products -consumer aspects and expectations.

 B. SAUNDERS
165. The risk assessment of contaminants or residues in animal feed using transfer factors.

 W. LEEMAN and G. HOUBEN
166. The use of dried whole processed eggs as a feed additive to maintain broiler performance.

 A.A. ELDEEK, M.A. AL- HARTHI and A.O. BAMAROUF
167. Time, temperature and moisture effects of dry-heating egg albumen powder in a fluidised bed.

 M. HAMMERSHŘJ and H.C.D. RASMUSSEN
168. Unithiol – the means preventing lead accumulation in tissues and organs of broiler.

 M. LYSENKO
169. Use of high pressure to enhance the proteolysis and release of bioactive peptides from ovalbumin and effect of gastrointestinal digestion on the antihypertensive properties of the peptides.

 M. MIGUEL, A. QUIRÓS, I. RECIO, M. RAMOS, A. ALEIXANDRE and R. LÓPEZ-FANDIŃO
170. Utilizing marination and vacuum tumbling techniques to optimize tenderness of breast fillets deboned early postmortem.

  L.J. BAUERMEISTER and S.R. MCKEE
171. VIS-NIR transmission for the assessment of internal egg quality.

  F.R. BAMELIS, B.J. KEMPS, K. MERTENS, E.M. VERHOELST, B. DE KETELAERE, E.M. DECUYPERE and J.G. DE BAERDEMAEKER
172. Welfare and other aspects of controlled atmosphere stunning.

 N. SIMMONDS
173. Welfare of broilers during catching and transport to slaughter.

 J. HARTUNG
174. Welfare of chickens kept for meat production: decision making process in Brussels.

 M. VAN SCHAGEN
175. Yield and quality of breast and thigh meats from heavy broiler males in response to carrying stress imposed one week prior to and/or pre-slaughter.

 E.T. MORAN JR., J. GALOBART and N. JOSEPH
176. Yolk fatty acid composition of .-3 eggs during the laying period .

A.L.YANNAKOPOULOS, A.S.TSERVENI-GOUSI, S.YANNAKAKIS and A.YAMOUSTARIS