Stand Oktober 2009

Conference Proceedings and Abstracts (1981-present)

1.

Barnier, V.M.H., G.H. Geesink, F.J.M. Smulders and J.G. van Logtestijn (1992). Rate of glycolysis, chilling rate and beef quality; an inventory of potential consequences. Proc. 39th Int. Congr. Meat Sci. Technol., Clermont-Ferrand, 321-324.

2.

Barnier, V.M.H., R.E. Klont, H.L.J.M van Laack, A. van Dijk, G. Eikelenboom, A. H. Hoving- Bolink and F.J.M. Smulders (1998). Post mortem variation in pH, temperature and colour profiles of electrically stimulated veal carcasses in relation to pre-slaughter blood haemoglobin content. In: Proc 44th ICoMST, Barcelona, Spain, 496-497.

3.

Barnier, V.M.H., H.L.J.M van Laack and F.J.M. Smulders (1993). Cathepsin B+L activity in beef as affected by ageing, Proc. 39th ICoMST, Calgary, 148.

4.

Barnier, V.M.H. and F.J.M. Smulders (1994). The effect of pelvic suspension on shear forces of various beef muscles. Proc. 40th ICoMST, The Hague, The Netherlands, Manuscript. SIVB05.

5.

Barnier, V.M.H., E.M. Wiklund, K. Lundström and F.J.M. Smulders (1997). Proteolytic enzyme and inhibitor levels in reindeer vs. bovine longissimus muscle, as they relate to ageing rate and response. Proc. Reindeer Research Meeting, Upsalla, Sweden, 18.11.-20.11.1996.

6.

Barton-Gade, P.A., D.I. Demeyer, K.O. Honikel, R.L. Joseph, E. Puolanne, M. Severini, F. J. M. Smulders and E. Thornberg (1994). Final version of reference methods for measuring water-holding capacity in meat and meat products. Proc. 40th ICoMST, The Hague, The Netherlands, Manuscript S-V.05.

7.

Deutz, A., J. Brinckmann, K. Fuchs, W. Arnold, F.J.M. Smulders, U. Deutz und J. Köfer (2003). Beurteilungshilfe zur Optisch - Hygienischen Klassifizierung von Reh-, Rot- und Gamswild nach der Wildfleischverordnung. Poster, 44. Arbeitstagung des Arbeitsgebietes Lebensmittelhygiene der DVG, GarmischPartenkirchen, 24.9.-27.9.2003.

8.

Eikelenboom, G. and F.J.M. Smulders (1982). The effect of electrical stimulation on veal quality. Proc. 28th Eur. Meet. Meat Res. Work., Madrid, 5860.

9.

Eikelenboom, G., F.J.M. Smulders and H. Rudérus (1981). The effect of high and low voltage electrical stimulation on beef quality. Proc. 27th Eur. Meet. Meat Res. Work., Vienna, 148-150.

10. Fettinger, V., P. Paulsen and F.J.M. Smulders (2009). Structure, training and product range in direct supply of game meat to consumers and retailers in Lower Austria: Implications for food hygiene and safety. 31-32.-IRFGMH conference: Game meat hygiene in focus, Brno, Czech Republic, 18.-19.6.2009. 11. Fettinger, V., P. Paulsen and F.J.M. Smulders (2009). Hygienekontrollen in Direktvermarkterkursen für Wildfleisch und Wildfleischerzeugnisse in Niederösterreich. 175-175.-50. Arbeitstagung des Arbeitsgeb. "Lebensmittelhygiene" der DVG, Garmisch-Partenkirchen, 29.9.-2.10.2009.

Stand Oktober 2009 12. Flekna, G., W. Schneeweiss, M. Wagner, F.J.M. Smulders and I. Hein (2005). The implementation of logistic slaughter by use of a molecular diagnostic system for Campylobacter detection in broiler flocks. The Science of Food Safety and Nutrition EU-RAIN, Dublin, 01.12.-02.12.2005. 13. Flekna, G., M. Wagner, F.J.M. Smulders and I. Hein (2004). A molecular evaluation system for Campylobacter spp. detection in poultry meat production as requirement for epidemiological studies. Food Pathogen Epidemiology (EURAIN), Padua, Italien, 02.12.-03.12.2004, 145. 14. Flekna, G., M. Wagner, F.J.M. Smulders and I. Hein (2004). Detection and quantification of viable Campylobacter jejuni by real-time PCR using ethidium bromide monoazide. Food Pathogen Epidemiology (EU-RAIN), Padua, Italien, 2.12.-3.12.2004, 146. 15. Geesink, G.H., A. Ouali, C. Tassy and F.J.M. Smulders (1992). Tenderization, calpain/calpastatin activities and osmolality of 6 different beef muscles. Proc. 39th Int. Congr. Meat Sci. Technol., Clermont-Ferrand, 363-366. 16. Hagen, U., P. Paulsen and F. Bauer (2002). Studies on management of the histamine risk in fish for human nutrition and petfood based on temperature control. Euroconference, Food Safety & VPH 3, University College Dublin (UCD), 7.9. - 9.9.2002. 17. Hagen, U., P. Paulsen and F. Bauer (2004). Studies on management of the histamine risk in fish for human nutrition and pet food based on temperature control. In: Smulders, F.J.M., Collins, J.D.: Food safety assurance and veterinary public health, Vol. 3: Risk management strategies: monitoring and surveillance. Wageningen Academic Publishers, Wageningen, NL, p. 292-294. 18. Hagen, U., P. Paulsen, F.J.M. Smulders und H.E. König (2002). Anatomische Überlegungen zur Bolzenschussbetäubung bei Schlachtrindern. Vortrag, 43. Arbeitstagung des Arbeitsgebietes Lebensmittelhygiene der DVG, GarmischPartenkirchen, 24.9.-27.9.2002, 109-113. 19. Hein, I., G. Flekna, P. Stefanic, M. Wagner, F.J.M. Smulders and S. Smole Mozina (2006). Influence of ethidium monoazide (EMA) on viable and dead Campylobacter jejuni and Listeria monocytogenes cells. 20th International ICFMH Symposium, Bologna, 29.08.-02.09.2006, 430. 20. Hilbert, F., R. Deinhofer, G. Seiwald und F.J.M. Smulders (2000). Die Messung der inneren Körpertemperatur als mögliches Vorhersagekriterium der physikochemischen Schweinefleischqualität. Proc. 40. Arbeitstagung des Arbeitsgebietes Lebensmittelhygiene der DVG, Garmisch Partenkirchen. 21. Hilbert, F., S. Mayrhofer, P. Paulsen and F.J.M. Smulders (2003). Coexistence of antimicrobial resistant Salmonella and E. coli in food. Salmonella: Pathogenesis, Epidemiology, and Vaccine Development, Sardinia, Italy, 20.9.24.9.2003, 51. 22. Hilbert, F., P. Paulsen and F.J.M. Smulders (2000). The Ecology of Pathogens in Meat and Meat Products. European Seminar on microbial risk analysis and management of food and drinking water. Institute Pasteur de Lille (F), 19.6.23.6.2000.

Stand Oktober 2009

23. Hillebrand, S.J.W., F.J.M. Smulders, H.L.J.M. van Laack and J.G. van Logtestijn (1992). Further model experiments to identify the chilling rates assuring maximum tenderness of turkey breast muscle. WPSA Congress 1992 Amsterdam, 47-52. 24. Hofbauer, P., P. Paulsen, J. Deibl und F.J.M. Smulders (2003b). Zur Bestimmung der Oberflächenkeimzahl von Rind- und Schweineschlachtkörpern: Erfahrungen mit der Umsetzung der EU Entscheidung 2001/471/EG in österreichisches Recht. 44. Arbeitstagung des Arbeitsgebietes Lebensmittelhygiene der DVG, Garmisch- Partenkirchen, 219-221. 25. Hofbauer, P., P. Paulsen, J. Deibl und F.J.M. Smulders (2004). Zur Bestimmung der Oberflächenkeimzahl von Rinderund Schweineschlachtkörpern: Erfahrungen mit der Umsetzung der EU Entscheidung 2001/471 EG in Österreichisches Recht. 44. Arbeitstagung des Arbeitsgebietes Lebensmittelhygiene der DVG, Garmisch- Partenkirchen, Germany, 24.9.-27.9.2003, 219 – 221. 26. Hofbauer, P., P. Paulsen, R. Winkelmayer, S. Mayrhofer, F. Hilbert, D. Suppin und F.J.M. Smulders (2003a). Untersuchung zur mikrobiellen Kontamination von Rehkarkassen auf der Prozessstufe „Anlieferung an den Wildzerlegebetrieb“. Poster, 44. Arbeitstagung des Arbeitsgebietes Lebensmittelhygiene der DVG, Garmisch- Partenkirchen, 24.9.-27.9.2003. 27. Hofbauer, P. and F.J.M. Smulders (2009). Instrumental measurement of quality traits of wild boar meat. In: Central European Institute of Wildlife Ecology (Eds.). International Conference “Game Meat Hygiene in Focus”: Abstracts of lectures and posters, 33 (ISBN: 978-80-7305-077), 33-33.-IRFGMH conference: Game meat hygiene in focus, Brno, Czech Republic, 18.-19.6.2009. 28. Hofer, W., F.J.M. Smulders, H. Asperger and M. Kreiner (1997). Introducing a hygiene `self-control`system in Austrian army canteens. In: Proc. 12th WAVFH World Congress on Food Hygiene, The Hague, The Netherlands, 285. 29. Klont, R.E., V.M.H. Barnier, G. Eikelenboom and F.J.M. Smulders (1997). Postmortem variation in pH, temperature and colour profiles of veal carcasses in relation to breed and pre-slaughter blood haemoglobin content – 48th Annual Meeting European Association for Animal Production. Commission on cattle production, Vienna, August, 241. 30. Klont, R.E., V.M.H. Barnier, F.J.M. Smulders and G. Eikelenboom (1996). Relationship between rate of pH-fall and time of deboning on veal meat quality. Proc. 42nd ICoMST, Lillehammer, Norway, 398-401. 31. Laack, H.L.J.M. van, and F.J.M. Smulders (1988a). The practical significance of high temperature conditioning for the tenderness of hot boned beef and veal. Proc. 34th Int. Congr. Meat Sci. Technol., Brisbane, 247-249. 32. Laack, H.L.J.M. van, and F.J.M. Smulders (1988b). Effects of high temperature conditioning and air trapping on the keepability of hot and cold boned, vacuumpackaged, beef longissimus. Proc. 34th Int. Congr. Meat Sci. Technol., Brisbane, 539-541.

Stand Oktober 2009 33. Laack, H.L.J.M. van, and F.J.M. Smulders (1989). The effect of hot vs. cold boning on the quality of retail cuts prepared from primals from skinned pig carcasses. Proc. 35th Int. Congr. Meat Sci. Technol., Copenhagen, 1163-1167. 34. Laack, H.L.J.M. van, and F.J.M. Smulders (1989). Controlled atmosphere vs. vacuum packaging of pork primals, hot boned from skinned pig carcasses. Proc. 35th Int. Congr. Meat Sci. Technol., Copenhagen, 410-414. 35. Laack, H.L.J.M. van, and F.J.M. Smulders (1990). Eating quality of beef; considerations and concerns. Abstracts 41st Ann. Meet. Eur. Assoc. Anim. Production vol. II, 4-5. 36. Laack, H.L.J.M. van, and F.J.M. Smulders (1991a). On the validity of several tests for assessing waterholding capacity of fresh pork after refrigerated storage. Proc. 37th Int. Congr. Meat Sci. Technol., Kulmbach, 150-153. 37. Laack, H.L.J.M. van, and F.J.M. Smulders (1991b). Chilling rate and pork quality - an orientation. Proc. 37th Int. Congr. Meat Sci. Technol., Kulmbach, 154-156. 38. Laack, H.L.J.M. van, and F.J.M. Smulders (1992a). Equilibration after blast chilling; its importance for the tenderness of semi hot-boned pork. IFT Annual Meeting, New Orleans, Abstr. no. 579. 39. Laack, H.L.J.M. van, and F.J.M. Smulders (1992b). The effect of hot processing on selected cured meat products. IFT Annual Meeting, New Orleans, Abstr. no. 580. 40. Laack, H.L.J.M. van, and F.J.M. Smulders (1996). The effect of rapid chilling on pork quality in The Netherlands, Proc. 42nd ICoMST, Lillehammer, Norway, 510511. 41. Laack, H.L.J.M. van, F.J.M. Smulders, K.E. Dijkmann and J.L. Johnson (1990b). The survival of Campylobacter jejuni on hot vs. cold boned pork. Proc. 36th Int. Congr. Meat Sci. Technol. Havana, 531-534. 42. Laack, H.J.L.M. van, F.J.M. Smulders and J.G. van Logtestijn (1987). Air trapping during vacuum packaging of hot and cold deboned beef. Proc. 33rd Int. Congr. Meat Sci. Technol., Helsinki, 188-189. 43. Laack, H.L.J.M. van, F.J.M. Smulders and J.G. van Logtestijn (1989). Incidence of DFD in beef as influenced by tranport conditions in the Netherlands. Proc. 35th Int. Congr. Meat Sci. Technol., Copenhagen, 1012-1015. 44. Laack, H.L.J.M. van, F.J.M. Smulders and J.G. van Logtestijn (1990a). Accelerated processing: economical considerations. Proc. 36th Int. Congr. Meat Sci. Technol., Havana, 582-587. 45. Logtestijn, J.G. van, P.G. Bijker, K.E. Dijkmann, F.J.M. Smulders and J.M.A. Snijders (1989). Veterinarians and the QSA-concept. Proc. 10th Symp. WAVFH, Stockholm, 45-47. 46. Logtestijn, J.G. van, F.J.M. Smulders and G. Eikelenboom (1981). Hygienic aspects of electrical stimulation and hot boning. Proc. E.E.C. Working group on electrical stimulation and hot boning. Utrecht, Also publ. in: EEC Report EUR 8075 (1983) 6-14.

Stand Oktober 2009 47. Maier, P., P. Paulsen, F.J.M. Smulders (1997). Foodborne disease in Austria, with particular emphasis on muscle foods - the major concerns. 6th Internat. Sympos. on Microbiology of food and Cosmetics in Europe - "Containment of Food- Transmitted Risks Presented by Emerging Pathogens"; 15.4.1997, JRC ISPRA. 48. Mayrhofer, S., P. Paulsen, F. Hilbert und Smulders, F.J.M (2002). Nachweis von Campylobacter spp. in gefrorenem Fleisch mittels ELFA Nachweissystem und kultureller Voranreicherung. Abstr. 28. Jahrestagung Österr. Ges. f. Hyg., Mikrobiol. u. Präventivmedizin, Meran, 7.5.-10.5.2002, 32. 49. Mossel, D.A.A., J.M.A. Snijders and F.J.M. Smulders (1985). Microbiology of meat and meat products. Proc. 31st Eur. Meet. Meat Res. Work., Varna, vol. 2, 369-376. 50. Paulsen, P., S. Giefing and F.J.M. Smulders (2000). Modelling microbial growth in meat. Tagung der FG „Epidemiologie und Dokumentation“ der DVG, Wien, 6.8.9.2000. 51. Paulsen, P., J. Hiesberger and F.J.M. Smulders (1998). Microbial decontamination of pork by means of condensation of subatmosheric steam and organic acids (EU- Fair Project CT 96-1027). In: Hygiena Alimentorum XIX, 26.10.-28.10.1999, Kosice, SK, Proceedings of Lectures and Posters (ISBN 807148-028-2), 169-172. 52. Paulsen, P., F. Hilbert and F.J.M. Smulders (2001). Comparison of survival and growth of pathogens isolated from muscle foods vs. from in vitro cultures 1st Sara Lee Meats Europe Conference, Lyon, 16.5.-19.5.2001. 53. Paulsen, P., S. Mayrhofer, F. Hilbert und F.J.M. Smulders (2002). Zum Nachweis von Campylobacter sp. in gefrorenem und gekühltem Fleisch mittels ELFA Nachweissystem (Vidas) und kultureller Voranreicherung. Poster, 43. Arbeitstagung des Arbeitsgebietes Lebensmittelhygiene der DVG, Garmisch Partenkirchen, 24.9.-27.9.2002, 686-689. 54. Paulsen, P., B. Rippel-Rachlé and F.J.M. Smulders (1997). Rapid detection of Salmonella spp. in red meat: performance of immunology-based Vidas ICS/SLM and cultural MSRC. In: Proc. 12th WAVFH World Congress on Food Hygiene, The Hague, The Netherlands (ISBN 90-74134-45-9), 112. 55. Paulsen, P. und F.J.M. Smulders (2000). Bewertung mikrobieller Risiken im Frischfleischbereich. Symposium Ukraine - Österreich 2000, Cernowitz, 14.9.-16.9.2000. 56. Paulsen, P. and F.J.M. Smulders (2002). Evaluating the diagnostic performance of Trichinella testing of wild boar meat in Lower Austria. 3rd Euroconference on Food Safety and Veterinary Public Health: Monitoring and surveillance, Dublin, 07.09.-09.09.2002. 57. Paulsen, P. and F.J.M. Smulders (2002a). The EU white paper on food safety. In: Proc. Hygiena Alimentorum XXIII, 5.5.-7.5.2002, Proceedings of lectures and posters (ISBN 80-7148-049-5), 20-21.

Stand Oktober 2009

58. Paulsen, P. and F.J.M. Smulders (2004). Evaluating the diagnostic performance of Trichinella testing of wild boar meat in Lower Austria. In: Smulders, F.J.M., Collins, J.D.: Food safety assurance and veterinary public health, Vol. 3: Risk management strategies: monitoring and surveillance. Wageninigen Academic Publishers, Wageningen, NL, p. 309-311. 59. Paulsen, P. and F.J.M. Smulders (2005). The inspection of game meat and the current legislation on food safety in the catering trade. In: Maunsell, B., Bolton, D.J. (Hrsg.): Restaurant and Catering Food Safety: putting HACCP on the Menu. Teagasc-Ashtown Food Research Centre, Dublin, S. 32-41. 60. Paulsen, P., F.J.M. Smulders and F. Hilbert (1999). Basics of predictive microbiology as a tool to assure safety of muscle foods. In: Hygienica alimentorum XX, 07. - 09.1999, Kosice, SK; Proceedings of Lectures and Poster (ISBN 80-7148-036-3), 189-191. 61. Paulsen, P., R. Winkelmayer and F.J.M. Smulders (2003). Emerging challenges in prevention of Trichinellosis in Austria: Establishing of proficiency testing schemes for Trichinella detection in pork and monitoring of potential reservoirs of human Trichinellosis. 5th Int. Safe Pork, 1.10.-4.10.2003, Heraklion, Kreta. 62. Rezek, K., M.T. Mooney, A.P. Moloney, D. Troy und F.J.M. Smulders (1999). Einfluss der Fütterung auf die Qualität von Rindfleisch Proc. 40. Arbeitstagung des Arbeitsgebietes Lebensmittelhygiene der DVG, Garmisch Partenkirchen, 634. 63. Rezek, K., M.T. Mooney, A.P. Moloney, D. Troy and F.J.M. Smulders (2000). The effect of feeding regime on early post mortem biochemical indicators of beef quality, 46th International Congress of Meat Science & Technology, 27.8.1.9.2000, Buenos Aires, Argentina. 64. Rippel-Rachlé, B., P. Paulsen, E. Schopf und F. J. M. Smulders (2000a). Untersuchung zur bakteriellen Mikroflora, unter Berücksichtigung humanpathogener Keime, in einem österreichischen Aquakulturbetrieb (Karpfenteich). In: Proc. Symposium, Fisch und Wild, Lebewesen und Lebensmittel, Veterinärmedizinische Universität Wien (ISBN 3-900554 269), 176-179. 65. Rippel-Rachlé, B., P. Paulsen, D. Suppin, E. Schopf and F.J.M. Smulders (2000c). Untersuchungen zur Listerienkontamination von Vakuumverpackten Rauchfischerzeugnissen aus dem österreichischen Handel. Proc. 41. Arbeitstagung des Arbeitsgebietes Lebensmittelhygiene der DVG, Gießen, Bd. II (ISBN 3-930511-93-2), 346-350. 66. Rippel-Rachlé, B., D. Suppin, P. Paulsen, E. Schopf und F.J.M. Smulders (2000b). Untersuchungen zur quantitativen Vorkommen von Listeria Monocytogenes in geräuchertem Lachs, 27. Jahrestagung d. ÖGHMP, Hygiene und Medizin, Goldegg, Österreich. 23.5.-25.5.2000, 67. Severini, M., F.J.M. Smulders and E. Di Antonio (1994). Influenza della qualitá della carne e die processi technologici sulla qualita die prodotti a base di carne. In: Proc. IV. Convegno Nazionale Associazione Italiana Veterinari Igienist, Veronafiere, Eurocarne 21.5.-22.5.1994, 59-68.

Stand Oktober 2009 68. Shuh, M., J. Köfer, K. Fuchs, F.J.M. Smulders, J. Resch and W. Wiskott, (1998). Installation of a feed-back recording system in a Styrian slaughter house. In: Proc. IPVS Congress, Birmingham, UK. 69. Smulders, F.J.M. (1985). Modern processing techniques to improve meat quality. In: B. Krol, P.S. van Roon and J.H. Houben (Eds.): Proc. Int. Symp Trends in modern meat technology, Den Dolder. Pudoc, Wageningen, 40-45. 70. Smulders, F.J.M. (1986). Accelerated processing. Achievements, drawbacks and the reconciliation of sensory and microbiological meat quality. Proc. 32nd Eur. Meet. Meat Res. Work., Gent, Vol. 3, 69-72. 71. Smulders, F.J.M. (1987). Microbial contamination and decontamination. Proc. Meat Industry Res. Conf. Chicago. American Meat Institute, Washington DC, 29-44. 72. Smulders, F.J.M. (1988a). Muscle physiology and meat science. Proc. Ann. Meet. Finnish Soc. Vet. Med., Helsinki, 215-226. 73. Smulders, F.J.M. (1998b). Accelerated meat processing, good manufacturing practices and microbiological pitfalls. Proc. Ann. Meet. Finnish Soc. Vet. Med., Helsinki, 227-237. 74. Smulders, F.J.M. (1991). Maitrise de la qualité de la viande de veau: Evaluation de l`apport des technologies modernes. In: R. Toullec (Ed.). Le veau de boucherie face aux bouleversements de la filiére. Publ. AFTAA. Paris, 71-81. 75. Smulders, F.J.M. (1992). Meat research and its implementation in practice; the academia-industry interface. Andres Otéro (Ed.). Proc. Conf. La competitividad a traves de la transforencia de los resultados de la investigacion en las empresas agroalimentarias. León, 1-7. 76. Smulders, F.J.M. (1992). The European Consortium for Continuing Education in Advanced Meat Science and Technology (ECCEAMST): incentives and intentions. In: I.D. Morton and J.D. Lenges (Eds.): Proc. 2nd EFFoST Conf. Brussels. Ellis Horwood Ltd. (Chichester), 55-66. 77. Smulders, F.J.M. (1995). Towards more effective meat training in Europe; the ECCEAMST approach. In: Proc. 48th Annual Recipr. Meat Conf., San Antonio, Texas, 110-115. 78. Smulders, F.J.M. (1998). Prospective microbial control in the meat processing industry. In: Proc. `Challenges for the meat industry in the next millenium`, 14th May 1998. Publ. Teagasc The National Food Centre, Dublin, Ireland, 103-122. 79. Smulders, F.J.M. (1999a). Die universitäre Ausbildung, Fort- und Weiterbildung und Spezialisierung für Veterinäre im Veterinärgesundheitswesen und Lebensmittelwissenschaftsbereich; ein europaweiter Vergleich. Tagungsband: Fortbildungsveranstaltung für Fleischuntersuchungstierärzte OÖ. 18.3.1999. Wels, OÖ. 80. Smulders, F.J.M. (1999b). Fleischqualität in Abhängigkeit von muskelbiologischen Prozessen in Schlachttieren vor, während und nach der Schlachtung. Tagungsband: Fortbildungsveranstaltung für Fleischuntersuchungstierärzte OÖ. 18.3.1999. Wels, OÖ.

Stand Oktober 2009 81. Smulders, F.J.M. (2009). The muscle biological background of meat quality. In: Central European Institute of Wildlife Ecology (Eds.). International Conference “Game Meat Hygiene in Focus”: Abstracts of lectures and posters. (ISBN: 97880-7305-077). 19-20.-IRFGMH conference: Game meat hygiene in focus, Brno, Czech Republic, 18.-19.6.2009. 82. Smulders, F.J.M. and K. K. I. M. de Balogh (2000). Using Internet for training the Meat Science community; ECCEAMST´s experience. In: Proc. 46th ICoMST, Buenos Aires, Argentina. 83. Smulders, F.J.M., G. Eikelenboom and J.G. van Logtestijn (1981a). The effect of electrical stimulation and hot boning on beef quality. Proc. 27th Eur. Meet. Meat Res. Work., Vienna,151-153. 84. Smulders, F.J.M., G. Eikelenboom and J.G. van Logtestijn (1981b). The effect of electrical stimulation on the quality of three bovine muscles. Symp. Advances in hot meat processing. Rydzyna, Poland. 85. Smulders, F.J.M., G. Eikelenboom and J.G. van Logtestijn (1982a). The effect of electrical stimulation and hot boning on veal quality. Proc. 28th Eur. Meet. Meat Res. Work., Madrid, 50-53. 86. Smulders, F.J.M., G. Eikelenboom and J.G. van Logtestijn (1983). The effect of electrical stimulation on the meat quality of dairy cows. Proc. 29th Eur. Meet. Meat Res. Work., Parma, 104-109. 87. Smulders, F.J.M., F. Korteknie and C.H.J. Woolthuis (1984). The effects of the early post mortem storage conditions on sensory and bacteriological quality of electrically stimulated hot boned beef longissimus. Proc. 30th Eur. Meet. Meat Res. Work., Bristol, 75-78. 88. Smulders, F.J.M., F. Korteknie, C.H.J. Woolthuis, P. Barendsen and J.G. van Logtestijn (1983). Control of the bacteriological condition of calve brain by improving hygiene. Proc. 29th Eur. Meet. Meat Res. Work., Parma, 454-458. 89. Smulders, F.J.M., F. Korteknie, C.H.J Woolthuis and J.M.A. Snijders (1984). The effects of lactic acid decontamination and frozen storage on the keeping quality of calve brain. Proc. 30th Eur. Meet. Meat Res. Work., Bristol, 234-235. 90. Smulders, F.J.M. and H.L.J.M. van Laack (1988). Carcass yield, meat quality and functional properties of pork as affected by hot processing procedures. Proc. 34th Int. Congr. Meat Sci. Technol. Brisbane, 613-615. 91. Smulders, F.J.M. and H.L.J.M. van Laack (1988). Sensory and functional properties of accelerated processed meats. Proc. Ann. Meet. Finnish Soc. Vet. Med., Helsinki, 238-250. 92. Smulders, F.J.M. and H.L.J.M. van Laack (1989). Colour and colour stability of hamburgers prepared from hot vs. cold boned, closely trimmed, beef. Proc. 35th Int. Congr. Meat Sci. Technol., Copenhagen, 1168-1173. 93. Smulders, F.J.M. and H.L.J.M. van Laack (1991). On the quality of pork; microbiological and sensory concerns. Proc.12. Intensivseminar des Steirischen Schweinegesundheitsdienstes, Obergurgl. Publ., Graz, 183-215. 94. Smulders, F.J.M. and H.L.J.M. van Laack (1991). Pre-slaughter animal handling and fresh meat processing: an update. Proc. 37th Int. Congr. Meat Sci. Technol., Kulmbach, 213-219.

Stand Oktober 2009 95. Smulders, F.J.M. and H.L.J.M. van Laack (1993). Clenbuterol in veal calves: the effect of dose and withdrawal period on carcass ond meat quality. Proc. 39th IcOMST, Calgary, Canada, Manuscript S1P13. 96. Smulders, F.J.M., H.L.J.M. van Laack, T.P. Blom and S.J.W. Hillebrand (1990). Physical - chemical quality traits of turkey breast muscles as affected by early postmortem chilling rate. Proc. 36th Int. Congr. Meat Sci. Technol., Havana, 423427. 97. Smulders, F.J.M., H.L.J.M. van Laack and R.L. Henrickson (1988). Accelerated processing of beef and veal. In: B. Krol, P.S. van Roon and J.H. Houben (Eds.): Proc. Int. Symp. Trends in modern meat technology II, Den Dolder 1987. Pudoc. Wageningen, 94-102. 98. Smulders, F.J.M., H.L.J.M. van Laack, S.C. Metrusty and L.T.T. Jennissen (1992). The effects of pelvic suspension and limb-weighting on the sensory and processing properties of various porcine muscles. Proc. 39th Int. Congr. Meat Sci. Technol., Clermont Ferrand, 217-220. 99. Smulders, F.J.M., J.G. van Logtestijn und J. Köfer (1999b). Die Rolle des im öffentlichen Gesundheitswesen tätigen Tierarztes in Konsumentenschutz und Qualitätssicherung. Tagung: 100 Jahre Veterinäramt, Wien, 52-63. 100. Smulders, F.J.M. and P. Paulsen (1997a). Alternativ ès (techn.p) hagyománios hùsvizgalat. Magyar allatorvosok Lapja 119, 923-627. 101. Smulders, F. J. M. und P. Paulsen (1997b). Reform der Fleischuntersuchung und warum? Proc. 18. Intensivseminar des Steirischen Tiergesundheitsdienstes, Eigenverlag, Graz, 115-130. 102. Smulders, F.J.M., P. Paulsen and F. Hilbert (1999a). Computational microbiology as a tool for microbial control during meat processing. Keynote lecture. Proc.45th Internat. Conf. Meat Sci. Technol., Yokohama, Japan, 528536. 103. Smulders, F.J.M., J. Sweitzer, E.L. de Beer and R.L. Moss (1989). Rigor tension in bovine skinned muscle fibres (pH 7.0, pH 5.8) at high pMg ATP in the absence of calcium. J. Muscle Res. Cell Motility.IO, (Abstr.), 178. 104. Smulders, F.J.M. and M. Upmann (1999). Controlling microbial growth andsurvival on pork, with particular reference to the effects of refrigeration. In: Proc. NPPC (National Pork Producers Council) “Chilling Workshop”. Des Moines, Iowa, USA, 2.11.1999, Section 6, 1-29. 105. Smulders, F.J.M. and Wiklund, E.M. (1998). Sensory meat quality traits of Reindeer (Rangifer tarandus tarandus L.) longissimus muscle as affected by ultimate pH. In: Proc. 44th ICoMST, Barcelona, Spain, 502-503. 106. Smulders, F.J.M., C.H.J. Woolthuis and J.G. van Logtestijn (1982b). Influence of two distinct levels of hygiene on the microbiological condition of veal as a product of two slaughtering/processing sequences. Proc. 28th Eur. Meet. Meat Res. Work., Madrid, 54-55. 107. Snijders, J.M.A., J.G. van Logtestijn, D.A.A. Mossel and F.J.M. Smulders (1984). Conditions for the use of lactic acid as a decontaminant in the meat industry. Proc. 30th Eur. Meet. Meat Res. Work., Bristol, 234-335.

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108. Suppin, D., Ch. Hassan-Hauser, O. Krautler, H. Cikerle and F.J.M. Smulders (2002): A survey of mercury contamination in fish collected from Viennese retail operations. 2nd International Conference on Child Development, Mahe, Seychellen, 3.11.-6.11.2002, CD. 109. Suppin, D., P. Paulsen, E. Schopf und F.J.M. Smulders (2001): A survey of the microbiological condition of sushi from Viennese retail operations. In. Smulders, F.J.M., Collins, J.D.: Food Safety Assurance and Veterinary Public Health, volume 2: Safety Assurance During Food Processing. Wageningen Academic Publishers, Netherlands, p. 377-379. 110. Suppin, D., P. Paulsen, E. Schopf und F.J.M. Smulders (2002a). Untersuchungen zur sensorischen und mikrobiologischen Beschaffenheit von Frischfisch aus dem Wiener Handel. Tagungsband Österreichische Lebensmittelchemikertage 2002, St. Pölten, 5.6.- 7.6.2002, 150-159. 111. Suppin, D., B. Rippel-Rachlé, P. Paulsen, E. Schopf and F.J.M. Smulders (2000). A case-study of the microbiological condition of a carp pond and the associated fish quality, with particular reference to human pathogens. In: F.J.M. Smulders, J.D. Collins (Eds.): Food safety assurance and veterinary public health, volume 1, Food safety assurance in the pre-harvest phase, 355- 357. 112. Suppin, D., E. Schopf und F.J.M. Smulders (2002). Studies on the correlation of staff hygiene and the microbiological condition of sushi. In: Smulders, F.J.M., Collin, J.D.: Food Safety assurance and Veterinary Public Health, volume 3: Risk management strategies: monitoring and surveillance. Wageningen Academic Publishers, The Netherlands, p. 318-320. 113. Suppin, D., E. Schopf und F.J.M. Smulders (2002c). Sensorische und Mikrobiologische Beschaffenheit von Forellen aus dem Wiener Handel. 43. Tagung des Arbeitsgebietes Lebensmittelhygiene der DVG, GarmischPartenkirchen, 24.9.-27.9.2002, 753-757. 114. Suppin, D. und F.J.M. Smulders (2005). Koloniemorphologie von Yersinia spp. am CIN-Agar. 46. Arbeitstagung des Arbeitsgebietes Lebensmittelhygiene der DVG, Garmisch-Partenkirchen, Deutschland, 27.9.-30.9.2005, 637-639. 115. Suppin, D., R. Zahlbruckner, Ch. Krapfenbauer-Cermak, Ch. Hassan-Hauser and F.J.M. Smulders (2005). Mercury, lead and cadmium content of tuna fish collected from Viennese retail operations. 46. Arbeitstagung des Arbeitsgebietes Lebensmittelhygiene der DVG, Garmisch-Partenkirchen, Deutschland, 27.9.30.9.2005, p 633-636. 116. Upmann, M., P. Paulsen, S. James and F.J.M. Smulders (2000). The micrrobiology of refrigerated meat, ´Chilling Workshop of the ´National Pork Producers Council (NPPC)´, Des Moines, Iowa, USA, 2.11.1999. 117. Upmann, M., P. Paulsen and F.J.M. Smulders (1997). The microbiology of refrigerated meats; the major issues. In: Conference proceedings: "Meat Refrigeration - Why and How?", 24.9.-25.9.1997, FRPERC, Univ. Bristol, Bristol, UK. 118. Upmann, M., P. Paulsen and F.J.M. Smulders (1998). The microbiology of refrigerated meats; the major issues. In: Proc. FRPERC Symposium: Meat Chilling: Why and How, Publ. FRPERC, Langford, UK.

Stand Oktober 2009 119. Wiklund, E.M., and F.J.M. Smulders (1997). Tenderness and microbiological condition of reindeer (Rangifer tarandus tarandus L.) longissimus muscle of various ultimate pH. In: Proc. WAVFH, World Congress on Food Hygiene. The Hague, The Netherlands, 165.