Index nr	Lead author	TITLE (Link)	Abstract	Year	TITLE – used by “Find” (search)
TR 1	Marsh, B.B.	TR_1_Thaw rigor and the delta state of muscle.pdf	An isolated muscle fibre, stimulated to shorten by more than one third of its initial length, enters the “delta state”. This paper suggests a similarity between thaw-shortened muscle and muscle in the delta state	1957	TR_1_Thaw rigor and the delta state of muscle.pdf
TR 2	Marsh, B.B.	TR_2_Rigor mortis and thaw rigor in lamb.pdf	Onset of rigor mortis in the longissimus dorsi muscle of lamb has been studied with particular emphasis on the effect of temperature on its time-course	1958	TR_2_Rigor mortis and thaw rigor in lamb.pdf
TR 3	Various	TR_3_First Meat Industry Research Conference, Wellington, 1958.pdf	Collection of papers on meat research	1958	TR_3_First Meat Industry Research Conference, Wellington, 1958.pdf
TR 4	Locker, R.H.	TR_4_Futher experiments on the heat coagualtion of myosin.pdf	Earlier results on the heat coagulation of myosin have been extended. By a combination of successive heat coagulations and the effect of polyphosphates. Preparations of very high adenylic deaminase activity have been obtained	1958	TR_4_Futher experiments on the heat coagualtion of myosin.pdf
TR 5	Marsh, B.B.	TR_5_Estimation of inorganic phosphate in the presence of adenosine triphosphate.pdf	Estimation of inorganic phosphate in the presence of ATP by the formation of “molybdenum blue” may be accompanied by appreciable molybdate-catalysed hydrolysis of ATP	1958	TR_5_Estimation of inorganic phosphate in the presence of adenosine triphosphate.pdf
TR 6	Earle, R.L.	TR_6_Notes on the freezing and packaging of boneless meat.pdf	Summary of the principle of the factors to be considered in the choice of cartons for meal, and related conclusions	1958	TR_6_Notes on the freezing and packaging of boneless meat.pdf
TR 7	Locker, R.H.	TR_7_Some chemical and structural properties of paramoysin .pdf	Records preliminary observations on the enzymic properties of the protein and on the physical properties of the highly elongated macromolecules	1957	TR_7_Some chemical and structural properties of paramoysin .pdf
TR 8	Davey, C.L.	TR_8_Synthesis of adenylosuccinic acid in preparations of mammalian skeletal muscle.pdf	Adenylosuccinic acid was found to be formed from inosine monophosphate and aspartic acid in extracts of acetone-dried powder of the water-soluble fraction of rabbit and beef skeletal muscle	1959	TR_8_Synthesis of adenylosuccinic acid in preparations of mammalian skeletal muscle.pdf
TR 9	Earle, R.L.	TR_9_Physical aspects of the freezing of cartoned meat.pdf	Meat, packed in cartons, was frozen in air under varying conditions of temperature and air velocity	1959	TR_9_Physical aspects of the freezing of cartoned meat.pdf
TR 10	Various	TR_10_Second Meat Industry Research Conference, Wellington, 1959.pdf	Collection of papers on meat research	1959	TR_10_Second Meat Industry Research Conference, Wellington, 1959.pdf
TR 11	Law, N.H.	TR_11_Mechanics of freezing tissue.pdf	Based on the importance that refrigeration plays in the economic life of New Zealand and Australia	1960	TR_11_Mechanics of freezing tissue.pdf
TR 12	Earle, R.L.	TR_12_Overseas impressions, August-October 1959.pdf	Brief account of the impressions gained during an overseas visit in the latter part of 1959, and, attendance at the 10th International Congress of Refrigeration, Copenhagen, August 1959	1959	TR_12_Overseas impressions, August-October 1959.pdf
TR 13	Various	TR_13_Technical digest, v.2, no.1, February 1960.pdf	Includes: Notes from Food Investigation Board special report number 7, ‘The preservation of food by freezing with special reference to fish and meat: a study in general physiology’ , W. Stiles	1960	TR_13_Technical digest, v.2, no.1, February 1960.pdf
TR 14	Law, N.H.	TR_14_Application of atomic energy to food preservation.pdf	Outlines recent research directed towards the possibility of using ionizing radiation as a means of preserving food	1960	TR_14_Application of atomic energy to food preservation.pdf
TR 15	Ronald, R.H.	TR_15_Striation patterns of ox muscle in rigor mortis.pdf	Reports on a study on beef that found various muscles of the ox enter rigor mortis in differing states of contraction which are undoubtedly related to the strains present in the muscles of the hung carcass	1959	TR_15_Striation patterns of ox muscle in rigor mortis.pdf
TR 16	Stafford, R.V.	TR_16_Weight loss in thin ewes during cooling, freezing and storage.pdf	The percentage weight loss in thin ewes during the cooling, freezing and storage at ten degrees fahrenheit has been determined	1960	TR_16_Weight loss in thin ewes during cooling, freezing and storage.pdf
TR 17	Locker, R.H.	TR_17_Degree of muscular contraction as a factor in tenderness of beef.pdf	Recognition of the four fibril patterns offers a measure of the degree of contraction. The distribution of these four myofibril patterns is recorded for various muscles representing a complete range of tenderness	1958	TR_17_Degree of muscular contraction as a factor in tenderness of beef.pdf
TR 18	Various	TR_18_Annual research report of the Meat Research Institute of New Zealand, 1959-1960.pdf	Outline of research activities of the Institute for the year ending 31 March, 1960	1959	TR_18_Annual research report of the Meat Research Institute of New Zealand, 1959-1960.pdf
TR 19	Law, N.H.	TR_19_Brief summaries of a selection of papers presented at the Fifth Annual Meeting of the European Meat Research Workers, Paris 1959.pdf	Collection of papers on meat research	1960	TR_19_Brief summaries of a selection of papers presented at the Fifth Annual Meeting of the European Meat Research Workers, Paris 1959.pdf
TR 20	Various	TR_20_Technical digest, v.2, no.2, April 1960.pdf	Includes: Summaries of a selection of papers read at the 10th International Congress of Refrigeration, Copenhagen, August, 1959	1959	TR_20_Technical digest, v.2, no.2, April 1960.pdf
TR 21	Various	TR_21_Technical digest, v.2, no.3, June 1960.pdf		1960	TR_21_Technical digest, v.2, no.3, June 1960.pdf
TR 22	Earle, R.L.	TR_22_Automatic weighing of lamb and mutton.pdf	Reports on development of automatic weighing and weight data processing which provides more accurate and reliable data	1960	TR_22_Automatic weighing of lamb and mutton.pdf
TR 23	Earle, R.L.	TR_23_Freezing works stream survey, February 1960.pdf	Results of a steam survey of an un-named freezing works, to measure the steam used and relating this to the steam raising and to the steam consuming equipment	1960	TR_23_Freezing works stream survey, February 1960.pdf
TR 24	Various	TR_24_Technical digest, v.2, no.4, August 1960.pdf	Includes: Rules and regulations relative to the storage and distribution of frozen foods, Massachusetts Board of Health	1960	TR_24_Technical digest, v.2, no.4, August 1960.pdf
TR 25	Various	TR_25_Technical digest, v.2, no.5, October 1960.pdf		1960	TR_25_Technical digest, v.2, no.5, October 1960.pdf
TR 26	Marsh, B.B.	TR_26_Identification of the muscle relaxing factor.pdf	The muscle relaxation factor was first detected by means of a centrifuge test in which homogenised muscle fibre were observed to swell on addition of adenosine triphosphate when the factor was present, but to shrink whent he factor was absent	1960	TR_26_Identification of the muscle relaxing factor.pdf
TR 27	Various	TR_27_Technical digest, v.3, no.1, February 1961.pdf		1961	TR_27_Technical digest, v.3, no.1, February 1961.pdf
TR 28	Locker, R.H.	TR_28_Proteolysis in the storage of beef.pdf	The method of N-terminal analysis has been applied to the protein fractions of beef to detect proteolysis on storage at low or high temperature.	1960	TR_28_Proteolysis in the storage of beef.pdf
TR 29	Nottingham, P.M.	TR_29_Bone-taint in beef. 2. Bacteria in ischiatic lymph nodes.pdf	In a survey of the bacteria in ischiatic lymph nodes taken from freshly-killed cattle, a number of types of both Gram-positive and Gram negative bacteria were isolated	1960	TR_29_Bone-taint in beef. 2. Bacteria in ischiatic lymph nodes.pdf
TR 30	Various	TR_30_Annual research report of the Meat Industry Research Institute of New Zealand, 1960-1961.pdf	Outline of research activities of the Institute for the year ending 31 March, 1961	1960	TR_30_Annual research report of the Meat Industry Research Institute of New Zealand, 1960-1961.pdf
TR 31	Various	TR_31_Technical digest, v.3, no.2, April 1961.pdf		1961	TR_31_Technical digest, v.3, no.2, April 1961.pdf
TR 32	Various	TR_32_Meat Industry Research Institute of New Zealand, Hamilton, 1961.pdf	Booklet for official opening, detailing research activities, facilities, etc.	1961	TR_32_Meat Industry Research Institute of New Zealand, Hamilton, 1961.pdf
TR 33	Davey, C.L.	TR_33_Effects of carnosine and anserine on glycolytic reactions on skeletal muscle.pdf	Discusses findings that contrary to the evidence of Severin and his collaborators, carnosine and anserine were found not to activate the reactions of glycolysis from the breakdown of FDP to the formation of PGA	1960	TR_33_Effects of carnosine and anserine on glycolytic reactions on skeletal muscle.pdf
TR 34	Davey, C.L.	TR_34_Significance of carnosine and anserine in striated skeletal muscle.pdf	Reports on studies undertaken on the distribution of carnosine and anserine in the muscles of a number of animal species	1960	TR_34_Significance of carnosine and anserine in striated skeletal muscle.pdf
TR 35	Various	TR_35_Technical digest, v.3, no.3, June 1961.pdf		1961	TR_35_Technical digest, v.3, no.3, June 1961.pdf
TR 36	Various	TR_36_Technical digest, v.3, no.4, August 1961.pdf	Includes: Thermometer and thermometry, R.L. Earle	1961	TR_36_Technical digest, v.3, no.4, August 1961.pdf
TR 37	Savi, P.	TR_37_Comparison between New Zealand bobby veal and Italian veal.pdf	Under the auspices of the Institute of Inspection of Foodstuff’s of Animal Origin of the University of Parma there has taken place a study ‘On the composition of bobby veal meats and of home (Italian grown) veals	1961	TR_37_Comparison between New Zealand bobby veal and Italian veal.pdf
TR 38	Various	TR_38_Third Meat Industry Research Conference, Hamilton, 1961.pdf	Collection of papers on meat research	1961	TR_38_Third Meat Industry Research Conference, Hamilton, 1961.pdf
TR 39	Anonymous	TR_39_Quantitative determination of DDT in animal fats.pdf	Advance information for works chemists on: 1. The quantitative method for determining DDT in animal fats as at present operative. 2. Chemicals required for DDT analysis. 3. Equipment required for DDT analysis	1961	TR_39_Quantitative determination of DDT in animal fats.pdf
TR 40	Various	TR_40_Technical digest, v.3, no.5, October 1961.pdf	Includes: Thermometers and thermometry. 2, R.L. Earle, and, Fundamental disadvantages of bulk rendering: preliminary analysis, W. Kepple	1961	TR_40_Technical digest, v.3, no.5, October 1961.pdf
TR 41	Marsh, B.B.	TR_41_Report on an overseas tour, July-October 1961.pdf	Report on study tour to investigate Accelerated Freeze Drying (AFD), meat muscle biochemistry and attend various conferences	1961	TR_41_Report on an overseas tour, July-October 1961.pdf
TR 42	Locker, R.H.	TR_42_Report on a visit to Australia, 16-30 September 1961.pdf	Report on study tour to visit various laboratories, attend opening of CRIRO laboratory and present paper on biochemical aspects of tenderness	1961	TR_42_Report on a visit to Australia, 16-30 September 1961.pdf
TR 43	Woodhams, P.R.	TR_43_Impressions gained in England And United States of America concerning the establishment of a home economics unit within The Meat Industry Research Institute Of New Zealand.pdf	Discussion of observations on consumer attitudes relevant to the household buying, cooking, and serving of meat, in those countries visited	1961	TR_43_Impressions gained in England And United States of America concerning the establishment of a home economics unit within The Meat Industry Research Institute Of New Zealand.pdf
TR 44	Various	TR_44_Technical digest, v.4, no.1, February 1962.pdf	Includes: Lighting of industrial processing spaces in meat works, W. Kepple, and, Some aspects of the Accelerated Freeze Drying (AFD) method of food preservation	1962	TR_44_Technical digest, v.4, no.1, February 1962.pdf
TR 45	Davey, C.L.	TR_45_Amination of inosine monophosphate in skeletal muscle.pdf	The chemical reaction involved in the production of ammonia in skeletal muscles	1961	TR_45_Amination of inosine monophosphate in skeletal muscle.pdf
TR 46	Marsh, B.B.	TR_46_Brief summaries of a selection of papers presented at the Seventh Annual Meeting Of European Meat Research Workers, Warsaw, 1961.pdf	Collection of papers on meat research	1962	TR_46_Brief summaries of a selection of papers presented at the Seventh Annual Meeting Of European Meat Research Workers, Warsaw, 1961.pdf
TR 47	Various	TR_47_Technical digest, v.4, no.2, April 1962.pdf	Includes: Looking to the future (summary), I.A. Harkness, and, Pre-packaging of meats and meat products in the U.S.A, A.G. Kitchel	1962	TR_47_Technical digest, v.4, no.2, April 1962.pdf
TR 48	Law, N.H.	TR_48_Trends affecting production and quality standards.pdf	If New Zealand is to retain its place on world markets over the next 10 years	1961	TR_48_Trends affecting production and quality standards.pdf
TR 49	Nottingham, P.M.	TR_49_Salmonella infection in calves and other animals.pdf	Reports findings of two year survey of infection in animals being slaughtered at meat works. Main finding that principal source of infection was the farm	1961	TR_49_Salmonella infection in calves and other animals.pdf
TR 49-A	Anonymous	TR_49-A_Salmonella infection in cows and other animals.pdf	Update on projects and other activities	1961	TR_49-A_Salmonella infection in cows and other animals.pdf
TR 50	Various	TR_50_Annual research report of the Meat Industry Research Institute of New Zealand, 1961-1962.pdf	Outline of research activities of the Institute for the year ending 31 March, 1962	1962	TR_50_Annual research report of the Meat Industry Research Institute of New Zealand, 1961-1962.pdf
TR 51	Anonymous	TR_51_List of books and journals held in Library at 1st April 1962.pdf	Library catalogue	1962	TR_51_List of books and journals held in Library at 1st April 1962.pdf
TR 52	Woodham, D.J.	TR_52_Interim report on the coagualtion and drying of blood.pdf	A review is given of the nature and properties of animal blood, its value as a protein supplement in animal diets, its possible present and  future uses, and some aspects of the technology of blood processing	1962	TR_52_Interim report on the coagualtion and drying of blood.pdf
TR 53	Simmers, R.M.	TR_53_Report of Technical Consultative Sub-Committee, 5 June 1962.pdf	Report on activities of the Sub-Committee	1962	TR_53_Report of Technical Consultative Sub-Committee, 5 June 1962.pdf
TR 54	Various	TR_54_Technical digest, v.4, no.3, June 1962.pdf	Includes: Pre-packaging of meats and meat products in the U.S.A. (Continued), A.G. Kitchel	1962	TR_54_Technical digest, v.4, no.3, June 1962.pdf
TR 55	Various	TR_55_Fourth Meat Industry Research Conference, Hamilton 1962.pdf	Collection of papers on meat research	1962	TR_55_Fourth Meat Industry Research Conference, Hamilton 1962.pdf
TR 56	Various	TR_56_Technical digest, v.4, no.4, August 1962.pdf	Includes: Pre-packaging of meats and meat products in the U.S.A. (Continued), A.G. Kitchel	1962	TR_56_Technical digest, v.4, no.4, August 1962.pdf
TR 57	Anonymous	TR_57_Isolation of salmonella.pdf	Paper outlining method for isolating salmonella from bobby calves	1962	TR_57_Isolation of salmonella.pdf
TR 58	Various	TR_58_Technical digest, v.4, no.5, October 1962.pdf	Includes: Pre-packaging of meats and meat products in the U.S.A. (Continued), A.G. Kitchel	1962	TR_58_Technical digest, v.4, no.5, October 1962.pdf
TR 59	Woodhams, P.R.	TR_59_Cooking Of fresh lamb cuts. 1. Effect of roasting and grilling lamb cuts to varying internal temperatures.pdf	Reports on effect of cooking fresh lamb cuts to five internal temperatures (70, 75, 80, 85, 90 degrees centigrade) on cooking losses, cooking time, appearance after cooking and cooked yields of lean, fat and bone is reviewed	1963	TR_59_Cooking Of fresh lamb cuts. 1. Effect of roasting and grilling lamb cuts to varying internal temperatures.pdf
TR 60	Various	TR_60_Technical digest, v.5, no.1, February 1963.pdf		1963	TR_60_Technical digest, v.5, no.1, February 1963.pdf
TR 61	NOT WRITTEN
TR 62	NOT WRITTEN
TR 63	Woodhams, P.R.	TR_63_Experimental kitchen. The Meat Industry Research Institute of New Zealand.pdf	The opening of the laboratories of the New Zealand Meat lndustry Research Institute in March, 1961 marked an important milestone in the continued progress of the New Zealand meat industry	1962	TR_63_Experimental kitchen. The Meat Industry Research Institute of New Zealand.pdf
TR 64	Davey, C.L.	TR_64_Chromatography of the 5-ribonucleotides and their derivatives on ion-exchange cellulose.pdf	A linear concentration gradient of competing ion at essentially constant pH	1962	TR_64_Chromatography of the 5-ribonucleotides and their derivatives on ion-exchange cellulose.pdf
TR 65	Earle, R.L.	TR_65_Freezing time of boneless beef in air-blast freezers.pdf	A method is presented for the calculation of time taken by blocks of boneless beef and veal to freeze in an air-blast	1962	TR_65_Freezing time of boneless beef in air-blast freezers.pdf
TR 66	Davey, C.L.	TR_66_Metabolism of the 6-amino group of the adenine nucleotides in skeletal muscle.pdf	The 6-amino group of the adenine nucleotides in skeletal muscle undergoes a rapid cycle of deamination and reamination	1974	TR_66_Metabolism of the 6-amino group of the adenine nucleotides in skeletal muscle.pdf
TR 67	Earle, R.L.	TR_67_Steam usage.pdf	Discussion of steam usage and energy consumption in the meat industry	1960	TR_67_Steam usage.pdf
TR 68	Various	TR_68_Annual research report of the Meat Industry Resarch Institute of New Zealand, 1962-1963.pdf	Outline of research activities of the Institute for the year ending 31 March, 1963	1963	TR_68_Annual research report of the Meat Industry Resarch Institute of New Zealand, 1962-1963.pdf
TR 69	Macfarlane, P.G.	TR_69_Continous spray washing of conveyor belts.pdf	Discusses the functionality of a newly developed continuous spray device for cleaning conveyor belts	1963	TR_69_Continous spray washing of conveyor belts.pdf
TR 70	Various	TR_70_Technical digest, v.5, no.2, April 1963.pdf		1963	TR_70_Technical digest, v.5, no.2, April 1963.pdf
TR 71	Various	TR_71_Technical digest, v.5, no.3, June 1963.pdf		1963	TR_71_Technical digest, v.5, no.3, June 1963.pdf
TR 72	Nottingham, P.M.	TR_72_Hygiene in meat works. Guide to improved hygiene in meat processing plants.pdf	This report is intended as a guide to the introduction of a comprehensive programme of sanitation.	1963	TR_72_Hygiene in meat works. Guide to improved hygiene in meat processing plants.pdf
TR 73	Earle, R.L.	TR_73_Use of carbon dioxide for the cooling of railway wagons.pdf	An assessment has been made of the thermal factors which affect frozen carcases held in insulated railway wagons	1963	TR_73_Use of carbon dioxide for the cooling of railway wagons.pdf
TR 74	Locker, R.H.	TR_74_Cold shortening effect in beef muscle.pdf	It is known that there is a relation between tenderness in beef and state of contraction of the muscle fibrils	1963	TR_74_Cold shortening effect in beef muscle.pdf
TR 75	Various	TR_75_Technical digest, v.5, no.4, August 1963.pdf	Includes: Microbiology and world food supplies	1963	TR_75_Technical digest, v.5, no.4, August 1963.pdf
TR 76	Earle, R.L.	TR_76_Proceedings Meeting of the Meat Trade Wastes Committee, North and South Island Freezing Companies’ Association.pdf	Discusses analytical and operating data on sample of anaerobic digestion ponds and to compare them, in a review paper, with published data	1962	TR_76_Proceedings Meeting of the Meat Trade Wastes Committee, North and South Island Freezing Companies’ Association.pdf
TR 77	Various	TR_77_Fifth Meat Industry Research Conference, Hamilton 1963.pdf	Collection of papers on meat research	1963	TR_77_Fifth Meat Industry Research Conference, Hamilton 1963.pdf
TR 78	Marsh, B.B.	TR_78_Report on two conferences in Australia. August 1963.pdf	This report describes two conferences which I attended during a brief visit to Australia	1963	TR_78_Report on two conferences in Australia. August 1963.pdf
TR 79	Various	TR_79_Technical digest, v.5, no.5, October 1963.pdf	Includes: Irradiated bacon developed by the U.S. Army has been approved by the Food and Drug Administration for public consumption	1963	TR_79_Technical digest, v.5, no.5, October 1963.pdf
TR 80	Macfarlane, P.G.	TR_80_Thermal conductance of some packaging materials.pdf	A simple method is described for determining the thermal conductance of cardboard packaging materials, which is sufficiently accurate to provide a useful guide to their relative thermal properties	1963	TR_80_Thermal conductance of some packaging materials.pdf
TR 81	Various	TR_81_Techincal digest, v.6, no.1, February 1964.pdf	Abstracts describing meat-biochemistry, general processing and engineering-pollution-packaging, physics and refrigeration engineering humidity and its control	1964	TR_81_Techincal digest, v.6, no.1, February 1964.pdf
TR 82	Various	TR_82_Techincal digest, v.6, no.2, April 1964.pdf		1964	TR_82_Techincal digest, v.6, no.2, April 1964.pdf
TR 83	Fleming, A.K.	TR_83_Heat recovery and hot water survey in a freezing works.pdf	Hot water consumption has been measured in all the departments of a freezing works	1964	TR_83_Heat recovery and hot water survey in a freezing works.pdf
TR 84	Various	TR_84_Annual research report of the Meat Industry Research Institute of New Zealand, 1963-1964.pdf	Outline of research activities of the Institute for the year ending 31 March, 1964	1964	TR_84_Annual research report of the Meat Industry Research Institute of New Zealand, 1963-1964.pdf
TR 85	Various	TR_85_Technical digest, v.6, no.3, June 1964.pdf		1964	TR_85_Technical digest, v.6, no.3, June 1964.pdf
TR 86	Davey, C.L.	TR_86_Report on overseas study tour, June to November 1963.pdf	Report on attendance at European conferences and investigation of muscle biochemistry and radio-active tracer techniques in meat research	1963	TR_86_Report on overseas study tour, June to November 1963.pdf
TR 87	Various	TR_87_Technical digest, v.6, no.4, August 1964.pdf	Includes: Storage life of frozen foods, G.S. Walker	1964	TR_87_Technical digest, v.6, no.4, August 1964.pdf
TR 88	Nottingham, P.M.	TR_88_Microbiology of meat. Introduction to the microbiology of meat processing.pdf	A guide to microbiological control in the processing of meat	1964	TR_88_Microbiology of meat. Introduction to the microbiology of meat processing.pdf
TR 89	Various	TR_89_Sixth Meat Industry Research Conference, Hamilton, 1964.pdf	Collection of papers on meat research	1964	TR_89_Sixth Meat Industry Research Conference, Hamilton, 1964.pdf
TR 89-A	Various			1964
TR 90	Various	TR_90_Technical digest, v.6, no.5, October 1964 .pdf		1964	TR_90_Technical digest, v.6, no.5, October 1964 .pdf
TR 91	Law, N.H.	TR_91_Aberdeen typhoid outbreak Milne Committe Findings and Recommendations.pdf	The Meat Industry will be interested in the findings and recommendations of the report of the Milne Committee of inquiry into the Aberdeen typhoid outbreak	1965	TR_91_Aberdeen typhoid outbreak Milne Committe Findings and Recommendations.pdf
TR 92	Woodhams, P.R.	TR_92_Cooking of fresh lamb cuts. 2. Effects of pangrilling, panfrying and braising small lamb cuts on cooking loss, cooking time and palatability.pdf	Effects of braising, panfrying and pangrilling of various small lamb cuts on cooking loss, cooking time and palatability as assessed by a taste panel	1965	TR_92_Cooking of fresh lamb cuts. 2. Effects of pangrilling, panfrying and braising small lamb cuts on cooking loss, cooking time and palatability.pdf
TR 93	Various	TR_93_Technical digest, v.7, no.1, February 1965.pdf	Includes: Recent developments in food science, E.J. Rolfe	1965	TR_93_Technical digest, v.7, no.1, February 1965.pdf
TR 94	Stafford, C.M.	TR_94_Fat and protein distribution in viscera of sheep and cattle. 1. Rumen.pdf	Report of a study to evaluate the rumen as a raw material for human and animal food	1965	TR_94_Fat and protein distribution in viscera of sheep and cattle. 1. Rumen.pdf
TR 95	Various	TR_95_Technical digest, v.7, no.2, April 1965.pdf	Includes: Recent developments in food science. 2, R.A. Lawrie; Food labels, Magnus Pyke, and, Pesticide residues and the food industry	1965	TR_95_Technical digest, v.7, no.2, April 1965.pdf
TR 96	Various	TR_96_Annual research report of the Meat Industry Research Institute of New Zealand, 1964-1965.pdf	Outline of research activities of the Institute for the year ending 31 March, 1965	1965	TR_96_Annual research report of the Meat Industry Research Institute of New Zealand, 1964-1965.pdf
TR 97	Various	TR_97_Technical digest, v.7, no.3, June 1965.pdf	Includes: Review of the Washington Meetings, Commission 4, K.C. Hales, and Refrigeration and freshness in foods, D.H. Shrimpton	1965	TR_97_Technical digest, v.7, no.3, June 1965.pdf
TR 98	Various	TR_98_Technical digest, v.7, no.4, August 1965.pdf	Includes: Meat trade wastes research; Beef production from dairy calves; Use of food resources	1965	TR_98_Technical digest, v.7, no.4, August 1965.pdf
TR 99	Woodhams, P.R.	TR_99_Effect of thawing procedures on the cooking and palatability of lamb cuts.pdf	Report of a study of the effects of temperature and length of thawing period on thawing losses, cooking times, cooking losses, cooked yields of lean meat, fat and bone, and palatability of lamb cuts	1965	TR_99_Effect of thawing procedures on the cooking and palatability of lamb cuts.pdf
TR 100	Various	TR_100_Technical digest, v.7, no.5, October 1965.pdf	Includes: Meat trade wastes. Note 2: A solution to a screening problem, and, Note 3: Primary treatment	1965	TR_100_Technical digest, v.7, no.5, October 1965.pdf
TR 101	Various	TR_101_Seventh Meat Industry Research Conference, Hamilton 1965.pdf	Collection of papers on meat research	1965	TR_101_Seventh Meat Industry Research Conference, Hamilton 1965.pdf
TR 102	Locker, R.H.	TR_102_Simple valve for changing eluants in column chromatography.pdf	Describes design of a float valve to effect a change of eluant without interrupting the flow or the operator being present	1965	TR_102_Simple valve for changing eluants in column chromatography.pdf
TR 103	Woodhams, P.R.	TR_103_Palatability characteristics of rib-steaks from Aberdeen Angus steers and bulls.pdf	The palatability of meat from  11 bulls and 11 steers (castrated at 10-13 weeks) of Aberdeen Angus breed were studied	1965	TR_103_Palatability characteristics of rib-steaks from Aberdeen Angus steers and bulls.pdf
TR 104	Various	TR_104_Technical digest, v.8, no.1, February 1966.pdf	Includes: Freezing of meat in corrugated containers, M. Cameron; Meat trade wastes, Note 4. Efficiencies of main save-alls, J.K. Mawson, and, Abstracts of selected papers, 11th European Meeting of Meat Research Workers, August, 1965	1965	TR_104_Technical digest, v.8, no.1, February 1966.pdf
TR 105	Various	TR_105_Annual research report of the Meat Industry Research Institute of New Zealand, 1965-1966.pdf	Outline of research activities of the Institute for the year ending 31 March, 1966	1966	TR_105_Annual research report of the Meat Industry Research Institute of New Zealand, 1965-1966.pdf
TR 106	Earle, R.L.	TR_106_Carbon dioxide cooling of lamb carcases in railway wagons.pdf	During the transport of meat in insulated railway wagons from works’ stores to the holds of refrigerated ships, delays can sometimes occur and cause some thawing of the meat unless cooling can be provided.	1966	TR_106_Carbon dioxide cooling of lamb carcases in railway wagons.pdf
TR 107	Woodhams, P.R.	TR_107_Palatability charateristics of crossbred lambs as related to individual Southdown sires. Slaughter age and carcass fatness.pdf	The influence of sire and age on the palatability characteristics of rib-loins from Southdown x Romney lambs was studied	1965	TR_107_Palatability charateristics of crossbred lambs as related to individual Southdown sires. Slaughter age and carcass fatness.pdf
TR 108	Marsh, B.B.	TR_108_Meat quality and rigor mortis.pdf	Discussion of experimental work undertaken by N.G. Leet on tenderness, meat quality and effect of rigor mortis on quality	Undated	TR_108_Meat quality and rigor mortis.pdf
TR 109	Various	TR_109_Technical digest, v.8, no.2, April 1966.pdf	Includes: Meat trades waste, note 5	1966	TR_109_Technical digest, v.8, no.2, April 1966.pdf
TR 110	Various	TR_110_Eighth Meat Industry Research Conference, Hamilton 1966.pdf	Collection of papers on meat research	1966	TR_110_Eighth Meat Industry Research Conference, Hamilton 1966.pdf
TR 111	Marsh, B.B.	TR_111_Studies in meat tenderness. 1. Sensory and objective assessment of tenderness.pdf	Results of seven series’ of comparisons made between sensory and objective evaluations of tenderness of roasted lamb-loin	1966	TR_111_Studies in meat tenderness. 1. Sensory and objective assessment of tenderness.pdf
TR 112	Davey, C.L.	TR_112_Studies in meat tenderness. 2. Proteolysis and the aging of beef .pdf	Reviews experimental data which indicates tenderising and proteolysis which occur during aging are not related	1966	TR_112_Studies in meat tenderness. 2. Proteolysis and the aging of beef .pdf
TR 113	Macfarlane, P.G.	TR_113_Apparatus for determining the tenderness of meat.pdf	An apparatus is described for determining the tenderness of cooked meat by applying a steadily increasing load to a sample placed between two blunt wedges	1966	TR_113_Apparatus for determining the tenderness of meat.pdf
TR 114	Marsh, B.B.	TR_114_Studies in meat tenderness. 3. Effects of cold shortening on tenderness.pdf	It is shown that a pre-rigour muscle which is absolutely fixed in overall-length is still capable of shortening in one zone with compensating lengthening elsewhere	1966	TR_114_Studies in meat tenderness. 3. Effects of cold shortening on tenderness.pdf
TR 115	Law, N.H.	TR_115_Meat Industry Research Institute of New Zealand.pdf	In this article the Director, Mr. N. H. Law, describes the facilities available and outlines past and current research activities of the Institute.	1965	TR_115_Meat Industry Research Institute of New Zealand.pdf
TR 116	Various	TR_116_Technical digest, v.8, no.3, June 1966.pdf	Includes: Abstracts numbers 120-136 from the Third International Conference on Water Pollution Research, Munich, 1966	1966	TR_116_Technical digest, v.8, no.3, June 1966.pdf
TR 117	Various	TR_117_Technical digest, v.8, no.4-5, August-October 1966.pdf	Includes: Survey of meat trades waste and related literature	1966	TR_117_Technical digest, v.8, no.4-5, August-October 1966.pdf
TR 118	Tavener, A.	TR_118_On-rail carcass counter.pdf	Accurate counting of carcasses on-the-rail may be achieved by a simple electromagnetic impulse counter and a micro switch.	1966	TR_118_On-rail carcass counter.pdf
TR 119	Davey, C.L.	TR_119_Structural changes in meat during ageing.pdf	During the ageing of bovine muscle the most notable changes in the pattern of myofibrillar cross-striations are the complete disappearance of the Z lines and the lengthening of the A bands	1967	TR_119_Structural changes in meat during ageing.pdf
TR 120	Fleming, A.K.	TR_120_Cooling and freezing of lamb and mutton carcasses.pdf	The rates of evaporation of water from the surface of lamb and mutton carcasses during cooling were measured over a range of air temperatures and humidity’s	1966	TR_120_Cooling and freezing of lamb and mutton carcasses.pdf
TR 121	Marsh, B.B.	TR_121_Resistance to shearing of heat-denatured muscle in relation to shortening.pdf	The feature of this work most relevant to muscular contraction is the attainment of a peak force requirement at a certain shortening of muscle	1966	TR_121_Resistance to shearing of heat-denatured muscle in relation to shortening.pdf
TR 122	Davey, C.L.	TR_122_Shortening as a factor in meat ageing.pdf	The figure shows that meat achieves maximum ageing in 2-~-3 days at 15″C and that no further significantchanges occur in shear-force valueson prolonging this time of storage.	1967	TR_122_Shortening as a factor in meat ageing.pdf
TR 123	Law, N.H.	TR_123_Preparation and evaluation of boned rolled shoulders from conditioned and aged prime lamb carcasses.pdf	Confirms that lambs conditioned and aged to the DEVCO specification can be cut, boned, rolled and frozen under normal works’ operations without the spread of contamination or excessive microbial development	1967	TR_123_Preparation and evaluation of boned rolled shoulders from conditioned and aged prime lamb carcasses.pdf
TR 124	Marsh, B.B.	TR_124_Relaxing factor in muscle.pdf	General discussion of relaxing factor, introduced by describing in some detail the original observations which led to the postulation of a relaxing factor. The current situation in relaxation research is discussed in fairly general terms	1966	TR_124_Relaxing factor in muscle.pdf
TR 125	Earle, R.L.	TR_125_Cooling and freezing of lamb and mutton carcasses.pdf	Temperatures were measured at the deepest part of the legs of lamb and mutton carcasses during cooling and freezing under various conditions.	1967	TR_125_Cooling and freezing of lamb and mutton carcasses.pdf
TR 126	Earle, R.L.	TR_126_Continous tunnel freezing of boneless meat in cartons.pdf	A tunnel for the rapid continuous freezing of boned meat was constructed and tested. Cartons, each containing 27 kg of meat, are located in steel racks which are carried along the freezer tunnel via a hydraulic conveyor.	1966	TR_126_Continous tunnel freezing of boneless meat in cartons.pdf
TR 127	Various	TR_127_Technical digest, v.9, no.1, February 1967.pdf		1967	TR_127_Technical digest, v.9, no.1, February 1967.pdf
TR 128	Various	TR_128_Transactions Of The Institution Of Chemical Engineers.pdf	An investigation of heat transfer during condensation of saturated ethanol vapour on a longitudinally vibrated horizontal tube is described.	1965	TR_128_Transactions Of The Institution Of Chemical Engineers.pdf
TR 129	Haughey, D.P.	TR_129_Local voidage variation in a randomly packed bed of equal-sized spheres.pdf	The variation of local voidage relative to a given sphere within a random assembly of packed spheres is of interest, particularly in defining local transport coefficient variations.	1966	TR_129_Local voidage variation in a randomly packed bed of equal-sized spheres.pdf
TR 130	Various	TR_130_Annual research report of the Meat Industry Research Institute of New Zealand, 1966-1967.pdf	Outline of research activities of the Institute for the year ending 31 March, 1967	1967	TR_130_Annual research report of the Meat Industry Research Institute of New Zealand, 1966-1967.pdf
TR 131	Working Party	TR_131_Standard methods for the determination of meat wastes and receiving waters.pdf	Recommended methods of analysis for adoption by the New Zealand Meat Industry	1966	TR_131_Standard methods for the determination of meat wastes and receiving waters.pdf
TR 132	Various	TR_132_Technical digest, v.9, no.2, April 1967.pdf		1967	TR_132_Technical digest, v.9, no.2, April 1967.pdf
TR 133	Various	TR_133_Technical digest, v.9, no.3, June 1967.pdf		1967	TR_133_Technical digest, v.9, no.3, June 1967.pdf
TR 134	Nottingham, P.M.	TR_134_Salmonella infection in calves and other animals.pdf	The effects of various combinations of selective enrichment and plating media for the isolation of salmonellae from meal and animal samples has been compared.	1967	TR_134_Salmonella infection in calves and other animals.pdf
TR 135	Locker, R.H.	TR_135_Correlation of various small sub-units of myosin.pdf	This study showed that 3 small sub-units of molecular weight 20000 were dissociated from myosin on acetylation	1967	TR_135_Correlation of various small sub-units of myosin.pdf
TR 136	Locker, R.H.	TR_136_Small sub-units in myosin.pdf	An attempt has been made to depolymerise myosin by increasing its negative charge through acetylation and carboxymethylation.	1966	TR_136_Small sub-units in myosin.pdf
TR 137	Various	TR_137_Ninth Meat Industry Research Conference, Hamilton, 1967.pdf	Collection of papers on meat research	1967	TR_137_Ninth Meat Industry Research Conference, Hamilton, 1967.pdf
TR 138	Mawson, K.J.	TR_138_Primary treatmen- save-all efficiency.pdf	Results from data concerning primary treatment of wastes from freezing works, particularly efficiency in removing grease and solids	1967	TR_138_Primary treatmen- save-all efficiency.pdf
TR 139	Various	TR_139_Technical digest, v.9, no.4, August 1967.pdf		1967	TR_139_Technical digest, v.9, no.4, August 1967.pdf
TR 140	Various	TR_140_Technical digest, v.9, no. 5, October 1967.pdf	This is the first of two articles on the heat processing of foods	1967	TR_140_Technical digest, v.9, no. 5, October 1967.pdf
TR 141	Locker, R.H.	TR_141_Variations in the small subunits of different myosins.pdf	We reported recently the presence in acetylated rabbit myosin of 15% of small proteins,  which we believe to be subunits of myosin,	1967	TR_141_Variations in the small subunits of different myosins.pdf
TR 142	Davey, C.L.	TR_142_Studies in meat tenderness. 4. Changes in the extractability of myofibrillar proteins during meat aging.pdf	Changes during aging in the extractability of the myofibrillar proteins of meal from beef and rabbit	1968	TR_142_Studies in meat tenderness. 4. Changes in the extractability of myofibrillar proteins during meat aging.pdf
TR 143	Marsh, B.B.	TR_143_Studies in meat tenderness. 5. Effects on tenderness of carcass cooling and freezing before the completion of rigor mortis.pdf	The tenderness of lamb loin is affected greatly by the time-temperature pattern imposed on the dressed carcass during the onset of rigor mortis.	1968	TR_143_Studies in meat tenderness. 5. Effects on tenderness of carcass cooling and freezing before the completion of rigor mortis.pdf
TR 144	Various	TR_144_Technical digest, v.10, no.1, February 1968.pdf		1968	TR_144_Technical digest, v.10, no.1, February 1968.pdf
TR 145	Various	TR_145_Research progress report – Biochemistry the shortening-toughening relationship.pdf	A brief outline of the research activities undertaken by the Institute covering the period 1st May 1967 to 5 February 1968	1968	TR_145_Research progress report – Biochemistry the shortening-toughening relationship.pdf
TR 146	Fleming, A.K.	TR_146_Cooling and freezing of lamb and mutton carcasses. 2. Weight loss during cooling.pdf	The rates of evaporation of water from the surface of lamb and mutton carcasses during cooling were measured ovcr It range of nir tempcraturcs and Imruidities	1968	TR_146_Cooling and freezing of lamb and mutton carcasses. 2. Weight loss during cooling.pdf
TR 147	Various	TR_147_Technical digest, v.10, no.2-3, April-June 1968.pdf	Abstracts from Selected Papers read at the 12th International Congress of Refrigeration, Madrid, August, 1967.	1967	TR_147_Technical digest, v.10, no.2-3, April-June 1968.pdf
TR 148	Various	TR_148_Annual research report of the Meat Industry Research Institute of New Zealand, 1967-1968.pdf	Outline of research activities of the Institute for the year ending 31 March, 1968	1968	TR_148_Annual research report of the Meat Industry Research Institute of New Zealand, 1967-1968.pdf
TR 149	Fleming, A.K.	TR_149_Immersion freezing of small meat products.pdf	The development of automatic wrapping machines, using plastic film, has improved the prospects ofa more rapid freezingof small food products by immersion and spray freezing techniques	1969	TR_149_Immersion freezing of small meat products.pdf
TR 150	Anonymous	TR_150_Local property variations in a randomly packed bed of equal-sized spheres.pdf	The variation of the local mean voidage about a given sphere centre in a random assembly of equal-sized spheres has been calculated [I] from experimental measurements	1966	TR_150_Local property variations in a randomly packed bed of equal-sized spheres.pdf
TR 151	Anonymous	TR_151_Detection of salmonellae in meat and meat products.pdf	The salmonellae are a group of Gram-negative rod-shaped bacteria, most of which are pathogenic to some degree for both man and animals.	1967	TR_151_Detection of salmonellae in meat and meat products.pdf
TR 152	Davey, C.L.	TR_152_Studies in meat tenderness. 6. Nature of myofibrillar proteins extracted from meat during aging.pdf	A study has been made of the myofibrillar proteins extracted from beef and rabbit meat	1968	TR_152_Studies in meat tenderness. 6. Nature of myofibrillar proteins extracted from meat during aging.pdf
TR 153	Law, N.H.	TR_153_Lamb conditioning. Progress report.pdf	After two complete seasons operation, the MEDCO specification can be best described as successful but costly	1968	TR_153_Lamb conditioning. Progress report.pdf
TR 154	Paris, O.W.J.	TR_154_Tenth Meat Industry Research Conference, Hamilton 1968.pdf	Collection of papers on meat research	1968	TR_154_Tenth Meat Industry Research Conference, Hamilton 1968.pdf
TR 155	Locker, R.H.	TR_155_Myosin of rabbit red muscles.pdf	The small protein units obtained from acetylated myosins of red, white and cardiac muscles of the rabbit, have been compared.	1968	TR_155_Myosin of rabbit red muscles.pdf
TR 156	Dickson, M.R.	TR_156_Viscocity changes in araldite during polymerization.pdf	Viscosity coefficients have been measured in an Araldite mixture diluted with acetone and in Araldite mixtures during curing at various temperatures.	1968	TR_156_Viscocity changes in araldite during polymerization.pdf
TR 157	Law, N.H.	TR_157_Research progress reports, 15 November 1968.pdf	Further experiments have been conducted to obtain more background information on the relationship between shortening and toughening	1968	TR_157_Research progress reports, 15 November 1968.pdf
TR 158	Hartman, L.	TR_158_Effects of drenching cows with oxidised oils on the composition of the fat and the quality of the meat.pdf	Three groups of cows, each of 3 animals, were drenched daily for 21-28 days before slaughter, with 3OOg of partly oxidized peanut oil and paraffin oil respectively, treatments which resemble those practised in the control of bloat.	1967	TR_158_Effects of drenching cows with oxidised oils on the composition of the fat and the quality of the meat.pdf
TR 159	Carter,M.E.	TR_159_Demonstration of a pseudo-cowpox virus in New Zealand.pdf	Pox lessions on the teats of lactating dairy cows may be caused by anyone of three pox viruses, namely pseudo-cowpox virus, the true cowpox virus and vaccinia virus (Cheville and Shey, 1967).	1968	TR_159_Demonstration of a pseudo-cowpox virus in New Zealand.pdf
TR 160	Various	TR_160_Technical digest, v.10, no.4-5, August-October 1968.pdf	Includes: Treatment of meat trade effluents, M.C. Dart, and, Pollution abstracts: classification of topics	1968	TR_160_Technical digest, v.10, no.4-5, August-October 1968.pdf
TR 161	Law, N.H.	TR_161_Amendments to Standard methods for the determination of meat wastes and receiving waters.pdf	In investigations by Mr Cooper, it was indicated that Mallinkrodt Technical Grade sulphide was unsatisfactory for the direct preparation of standard sulphide solutions	1969	TR_161_Amendments to Standard methods for the determination of meat wastes and receiving waters.pdf
TR 162	Various	TR_162_Brief resume of the research undertaken, May 1968 to February 1969.pdf	Update on projects and other activities	1969	TR_162_Brief resume of the research undertaken, May 1968 to February 1969.pdf
TR 163	Cox, C.I.F.	TR_163_Chemical composition of meats.pdf	Tabular data on chemical composition of beef, veal and lamb	1969	TR_163_Chemical composition of meats.pdf
TR 164	Various	TR_164_Annual research report of the Meat Industry Research Institute of New Zealand, 1968-1969.pdf	An outline of the research activities of the Institute during the year ending 31st March, 1969	1969	TR_164_Annual research report of the Meat Industry Research Institute of New Zealand, 1968-1969.pdf
TR 165	LAW, N.H.	TR_165_Summary of the major conclusions from MIRINZ container tests held between December-March 1969.pdf	The most significant conclusions tentatively drawn from a preliminary analysis of the results of the first series of MIRINZ tests on insulated international sized containers	1969	TR_165_Summary of the major conclusions from MIRINZ container tests held between December-March 1969.pdf
TR 166	Various	TR_166_Technical digest, v.11, no.1-2, February-April 1969.pdf	Includes: Suspended sentence for irradiated food	1969	TR_166_Technical digest, v.11, no.1-2, February-April 1969.pdf
TR 167	Various	TR_167_Technical digest, v.11, no.3, June 1969.pdf		1969	TR_167_Technical digest, v.11, no.3, June 1969.pdf
TR 168	Various	TR_168_Eleventh Meat Industry Research Conference, Hamilton 1969.pdf		1969	TR_168_Eleventh Meat Industry Research Conference, Hamilton 1969.pdf
TR 169	Various	TR_169_Technical digest, v.11, no.4, August 1969.pdf		1969	TR_169_Technical digest, v.11, no.4, August 1969.pdf
TR 170	Fleming, A.K.	TR_170_Calorimetric properties of lamb and other meats.pdf	A description is given of an automatic adiabatic calorimeter which was used to obtain enthalpy-temperature data for lamb brains and kidneys, calf veal and five selected lamb cuts.	1969	TR_170_Calorimetric properties of lamb and other meats.pdf
TR 172	Davey, C.L.	TR_172_Studies in meat tenderness. 7. Changes in the fine structure of meat during aging.pdf	During the aging of fiber pieces prepared from bovine sternomandibularis muscles, a loss of adhesion occurs between adjacent myofibrils.	1969	TR_172_Studies in meat tenderness. 7. Changes in the fine structure of meat during aging.pdf
TR 173	Davey, C.L.	TR_173_Effect of sample dimensions on the cleaving of meat in the objective assessment of tenderness.pdf	An examination has been made of the effect of sample dimensions on the objective assessment of meat tenderness.	1969	TR_173_Effect of sample dimensions on the cleaving of meat in the objective assessment of tenderness.pdf
TR 174	Nottingham, P.M.	TR_174_Methanogenic fermentation of benzoate.pdf	A methanogenic enrichment culture decomposed small concentrations	1969	TR_174_Methanogenic fermentation of benzoate.pdf
TR 175	Haughey, D.P.	TR_175_Structural properties of packed beds – A Review.pdf	Some structural properties of packed bed systems on both the local and overall scales which are available in the literature and of interest  in chemical engineering  applicationsare discussed	1969	TR_175_Structural properties of packed beds – A Review.pdf
TR 176	Law, N.H.	TR_176_Research in the meat industry.pdf	In the time available it is possible to consider only a selection of work undertaken by both the Institute and the meat industry	1969	TR_176_Research in the meat industry.pdf
TR 177	Fleming, A.K.	TR_177_Heat recovery in the meat industry.pdf	Describes the use of steam and hot water in the meat industry	1969	TR_177_Heat recovery in the meat industry.pdf
TR 178	Haughey, D.P.	TR_178_Transportation of frozen meat in insulated containers within New Zealand.pdf	A comprehensive experimental investigation has been made of the factors affecting frozen meat transport by insulated containers from New Zealand freezing works to a container port	1969	TR_178_Transportation of frozen meat in insulated containers within New Zealand.pdf
TR 179	Various	TR_179_Technical digest, v.11, no.5, October 1969.pdf		1969	TR_179_Technical digest, v.11, no.5, October 1969.pdf
TR 180	Haughey, D.P.	TR_180_Transportation of frozen meat in insulated containers within New Zealand.pdf	A comprehensive experimental investigation has been made of the factors affecting frozen meal transport by insulated containers from New Zealand freezing works to a container port	1970	TR_180_Transportation of frozen meat in insulated containers within New Zealand.pdf
TR 181	Denmead, C.F.	TR_181_Overseas study tour. May-July 1969. Summary of observations.pdf	Anaerobic treatment methods have been considered in greatest detail because this method was under study in the Institute prior to my departure.	1969	TR_181_Overseas study tour. May-July 1969. Summary of observations.pdf
TR 182	Law, N.H.	TR_182_Research programme. Pollution.pdf	An outline of a pilot scale operation of an oxidation ditch is given	1969	TR_182_Research programme. Pollution.pdf
TR 183	Denmead, C.F.	TR_183_Pollution. Annual report, 1974.pdf	Outline of research activities on pollution	1974	TR_183_Pollution. Annual report, 1974.pdf
TR 184	Nottingham, P.M.	TR_184_Isolation of methanogenic bacteria from feces of man.pdf	Occurrence of methane in gas from the human intestine is evidence that methanogenic organisms grow in the human alimentary tract	1968	TR_184_Isolation of methanogenic bacteria from feces of man.pdf
TR 185	Locker, R.H.	TR_185_Bile acids.pdf	A collection of information on the biochemistry, chemistry, and commercial utilization of bile and bile acids	1970	TR_185_Bile acids.pdf
TR 186	Various	TR_186_Annual research report, 1969-1970.pdf	Outline of research activities of the Institute for the year ending 31 March, 1970	1970	TR_186_Annual research report, 1969-1970.pdf
TR 187	Davey, C.L.	TR_187_Studies in meat tenderness. 8. Ultra-structural changes in meat during aging.pdf	During the aging of beef, the external loading required to stretch sternomandibularis muscle to its fullest extent declines 5-10 fold from the maximum of 2 Kg/cm muscle attained at rigor onset.	1970	TR_187_Studies in meat tenderness. 8. Ultra-structural changes in meat during aging.pdf
TR 188	Marsh, B.B.	TR_188_New Zealand beef production, processing and marketing. Part 5. Marketing and processing. Muscle properties and meat quality.pdf	The structure and composition of muscle, on which the eating quality of meat depends, are largely determined by the metabolic changes undergone by the tissue during life and in the first few hours after death	1970	TR_188_New Zealand beef production, processing and marketing. Part 5. Marketing and processing. Muscle properties and meat quality.pdf
TR 190	Schmidt, G.R.	TR_190_Effect of muscle excision before the onset of rigor mortis on the palatability of beef.pdf	A study has been made to determine if organoleptically and microbiologically acceptable beef could be produced by pre-rigor excision followed by rigor setting and short-term aging of bovine muscle.	1970	TR_190_Effect of muscle excision before the onset of rigor mortis on the palatability of beef.pdf
TR 191	Various	TR_191_Technical digest, v.12, no.1-2, February-April 1970.pdf		1970	TR_191_Technical digest, v.12, no.1-2, February-April 1970.pdf
TR 192	Law, N.H.	TR_192_Changing trends in meat processing.pdf	General discussion reviewing facts and trends in New Zealand meat processing	1968	TR_192_Changing trends in meat processing.pdf
TR 194	Working Party	TR_194_Lamb tenderness. Working party.pdf	A working party was appointed in February to review recent basic studies relating to lamb tenderizing, and to promote, accelerate and co-ordinate future research and development in this field.	1970	TR_194_Lamb tenderness. Working party.pdf
TR 195	Woolsey, A.P.	TR_195_External fat cover influence on raw and cooked beef. 1. Fat and moisture content.pdf	The fat content of beef semitendinosus muscle, raw and cooked at two oven temperatures, with and without the external fat cover, has been determined	1969	TR_195_External fat cover influence on raw and cooked beef. 1. Fat and moisture content.pdf
TR 196	Woolsey, A.P.	TR_196_External fat cover influence on raw and cooked beef. 2. Cooking time, losses, press fluid and shear force values.pdf	The semitendinosus muscle was used in a study of the influence of the external fat cover and the oven temperature on characteristics of cooked beef	1969	TR_196_External fat cover influence on raw and cooked beef. 2. Cooking time, losses, press fluid and shear force values.pdf
TR 197	Davey, C.L.	TR_197_Prime beef processing.pdf	Outline of recent research developments into the conditioning and aging of beef for export	1970	TR_197_Prime beef processing.pdf
TR 198	Haughey, D.P.	TR_198_Softening of frozen meat. Criteria for transportation in insulated containers without refrigeration.pdf	Measurements of the effect of temperature on the softness of frozen meat and offal are described	1971	TR_198_Softening of frozen meat. Criteria for transportation in insulated containers without refrigeration.pdf
TR 199	Various	TR_199_Twelfth Meat Industry Reserach Conference, Hamilton, 1970.pdf	Collection of papers on meat research	1970	TR_199_Twelfth Meat Industry Reserach Conference, Hamilton, 1970.pdf
TR 200	Anonymous	TR_200_Specification for lamb conditioning and aging.pdf	It will will be appreciated that, with the elimination of early post-mortem chilling as a controller of bacterial growth, great reliance must be placed on surface drying to prevent spoilage.	1970	TR_200_Specification for lamb conditioning and aging.pdf
TR 201	McCrae, S.E.	TR_201_Studies in meat tenderness. 9. Tenderness of various lamb muscles in relation to their skeletal restraint and delay before freezing.pdf	Lamb muscles vary widely in their response to pre-rigor freezing of the carcass. Three of the eight muscles examined were toughened very considerably by this treatment	1971	TR_201_Studies in meat tenderness. 9. Tenderness of various lamb muscles in relation to their skeletal restraint and delay before freezing.pdf
TR 202	Various	TR_202_Technical digest, v.12, no.3, June 1970.pdf		1970	TR_202_Technical digest, v.12, no.3, June 1970.pdf
TR 203	Various	TR_203_Technical digest, v.12, no.4, August 1970.pdf		1970	TR_203_Technical digest, v.12, no.4, August 1970.pdf
TR 204	Winsor, R.W.	TR_204_Temperature survey on air-freighting a chilled meat consignment Auckland-Vancouver 17-20 July 1970.pdf	Temperature and condition monitoring test on a consignment of lamb to be shipped to Vancouver via Honolulu and Los Angeles	1972	TR_204_Temperature survey on air-freighting a chilled meat consignment Auckland-Vancouver 17-20 July 1970.pdf
TR 205	Denmead, C.F.	TR_205_Acid coagulation as a means of treatment of effluent from meat works. Interim report.pdf	Effluent from meat works in New Zealand varies considerably in strength from works to works	1970	TR_205_Acid coagulation as a means of treatment of effluent from meat works. Interim report.pdf
TR 206	Various	TR_206_Technical digest, v.12, no.5, October 1970.pdf		1970	TR_206_Technical digest, v.12, no.5, October 1970.pdf
TR 207	Law, N.H.	TR_207_Brief resume of a few research projects [for] National Research Advisory Council visit to the Institute.pdf	Report on National Research Advisory Council visit to the Institute	1970	TR_207_Brief resume of a few research projects [for] National Research Advisory Council visit to the Institute.pdf
TR 208	Working Party	TR_208_Lamb and beef tenderness.pdf	Progress report of the Lamb Tenderness Working Party meeting held on 21st October, 1970	1970	TR_208_Lamb and beef tenderness.pdf
TR 209	Anonymous	TR_209_Specification for lamb – Post mortem holding.pdf	Lamb markets outside Canada and U.S.A do not insist at present on any form of post-mortem tenderizing, and as a result the product they receive is highly variable in tenderness	1971	TR_209_Specification for lamb – Post mortem holding.pdf
TR 210	Denmead, C.F.	TR_210_Notes on the potential hazards involved in the spray irrigation of cowshed wastes onto pasture with particular reference to organisms of the salmonella group.pdf	The practice of spray irrigation onto pasture as a means of disposal of cowshed wastes is advocated by the Department of Agriculture and approved by the Pollution Advisory Council.	1970	TR_210_Notes on the potential hazards involved in the spray irrigation of cowshed wastes onto pasture with particular reference to organisms of the salmonella group.pdf
TR 211	Shearer, I.J.	TR_211_Use of New Zealand produced fish meal in diets of growing pigs.pdf	Growth performance was recorded on a group of II pigs fed, up to 120 lb live weight, a diet containing 12 percent meat meal but reduced thereafter to 6 percent	1969	TR_211_Use of New Zealand produced fish meal in diets of growing pigs.pdf
TR 212	Law, N.H.	TR_212_Thawing of frozen meat.pdf	Questionnaire for meat companies, so that MIRINZ can make recommendations for optimal thawing conditions and techniques	1971	TR_212_Thawing of frozen meat.pdf
TR 213	Various	TR_213_Technical digest, v.13, no.1, February 1971.pdf		1971	TR_213_Technical digest, v.13, no.1, February 1971.pdf
TR 214	Marsh, B.B.	TR_214_Muscle as a food.pdf	In the past two decades fundamental knowledge of the physiological and biochemical properties and behaviour of muscle has increased out of all recognition	1970	TR_214_Muscle as a food.pdf
TR 215	Davey, C.L.	TR_215_Interim studies in lamb tenderness. Part 2. Evaluation of the high temperature conditioning and aging of lamb. Part 2. Effect of the carcass posture on tenderness of lamb muscles.pdf	The Lamb Processing Working Committee was sufficiently encouraged by the results of the effect of lamb posture on tenderness	1971	TR_215_Interim studies in lamb tenderness. Part 2. Evaluation of the high temperature conditioning and aging of lamb. Part 2. Effect of the carcass posture on tenderness of lamb muscles.pdf
TR 216	Cox, C.I.F.	TR_216_Cooking of lamb cuts. Establishment of cooking times for standardized lamb cuts.pdf	Study of oven roasting of lamb cuts in order to obtain definitive information on cooking times, cooking losses and rate of heat penetration on legs, square-cut shoulder, rack and short loin	1971	TR_216_Cooking of lamb cuts. Establishment of cooking times for standardized lamb cuts.pdf
TR 217	Nottingham, P.M.	TR_217_Microbiological quality control in the meat industry.pdf	This report is intended as a guide to microbiological quality control in the processing of chilled and frozen meat.	1971	TR_217_Microbiological quality control in the meat industry.pdf
TR 218	Wilkinson, B.H.P.	TR_218_Exploratory studies into the nature and properties of sheep and lamb casings.pdf	Study of sheep and lamb runners and casings to determine the significance of natural variations in bursting strength and the effect of processing	1971	TR_218_Exploratory studies into the nature and properties of sheep and lamb casings.pdf
TR 219	Fleming, A.K.	TR_219_Physical aspects of meat cooling.pdf	The importance of understanding physical aspects of meat cooling and freezing arises not only from engineering considerations of plant design but also from quality aspects associated with weight loss in the product	1970	TR_219_Physical aspects of meat cooling.pdf
TR 220	Various	TR_220_Annual research report 1970-1971.pdf	An outline of the research activities of the Institute during the year ending 31st March, 1971	1971	TR_220_Annual research report 1970-1971.pdf
TR 221	Hubbard, D.K.	TR_221_Survey of beef bone trimmings.pdf	A survey of the quantity, cold fat content of meat left on beef bones after a typical boning-out operation, was carried out in a freezing works	1970	TR_221_Survey of beef bone trimmings.pdf
TR 222	Davey, C.L.	TR_222_Trial shipment of tenderized beef cuts.pdf	This present report gives the reaction of the trade and overseas consumer to an experimental consignment of beef cuts coming from a normal line of GAQ beef animals chilled in such a way to preserve the highest possible quality, and aged	1970	TR_222_Trial shipment of tenderized beef cuts.pdf
TR 223	Denmead, C.F.	TR_223_Interim report- Part 2-Acid coagulation as a means of treatment of effluent from meat works – Preliminary results from pilot plant operation.pdf	Discusses the results of a pilot plant operation of an acid coagulation/dissolved air flotation effluent treatment process	1971	TR_223_Interim report- Part 2-Acid coagulation as a means of treatment of effluent from meat works – Preliminary results from pilot plant operation.pdf
TR 224	Law, N.H.	TR_224_Research 1969-71.pdf	An outline of research activities	1971	TR_224_Research 1969-71.pdf
TR 225	Various	TR_225_Thirteenth Research Conference of the Meat Industry of New Zealand.pdf	Thirteenth research conference – Hamilton July 1971	1971	TR_225_Thirteenth Research Conference of the Meat Industry of New Zealand.pdf
TR 226	Various	TR_226_Technical digest, v.13, no.2, April 1971.pdf	Includes: Report on LI.R. Symposium on Weight losses in foodstuffs, A.K. Fleming	1971	TR_226_Technical digest, v.13, no.2, April 1971.pdf
TR 227	Anonymous	TR_227_MIRINZ specification for conditioning and aging of beef.pdf	MIRINZ specification for conditioning and aging of beef	1971	TR_227_MIRINZ specification for conditioning and aging of beef.pdf
TR 228	Various	TR_228_Technical digest, v.13, no.3, June 1971.pdf		1971	TR_228_Technical digest, v.13, no.3, June 1971.pdf
TR 229	Davey, C.L.	TR_229_Hot boning of bobby calves.pdf	One company has requested guidelines acceptable to the N.Z.D.A. for boning out and freezing bobby veal on the day of slaughter.	1971	TR_229_Hot boning of bobby calves.pdf
TR 230	Haughey, D.P.	TR_230_Tempering and thawing of frozen meat.pdf	Approval given recently by U.S.A. and Canada to the importation of refrozen meat has led to an interest within New Zealand in tempering and thawing.	1971	TR_230_Tempering and thawing of frozen meat.pdf
TR 231	Frazerhurst, L.F.	TR_231_Immersion freezing of encapsulated edible offals – Prototype development and performance.pdf	In this study further heat transfer data were obtained with a pilot-scale immersion freezing unit	1971	TR_231_Immersion freezing of encapsulated edible offals – Prototype development and performance.pdf
TR 232	Gallagher, I.H.C.	TR_232_Occurrence of waxes in acinetobacter.pdf	During a study of the effects of environmental temperatures on the composition of the fats in three strains of Acinetobacter (Gallagher, 1968) an unusual component was detected when lipid extracts were analysed	1971	TR_232_Occurrence of waxes in acinetobacter.pdf
TR 233	Vanichseni, S.	TR_233_Thawing of frozen lamb shoulders.pdf	Evaluation of the effects of temperature and other factors on the thawing of frozen lamb shoulders in both water and air by determining thawing time and changes in bacterial count, appearance and palatability characteristics	1971	TR_233_Thawing of frozen lamb shoulders.pdf
TR 234	Various	TR_234_Technical digest, v.13, no.4, August 1971.pdf		1971	TR_234_Technical digest, v.13, no.4, August 1971.pdf
TR 235	Various	TR_235_Technical digest, v.13, no.5, October 1971.pdf	Includes: Papers read at the International Institute of Refrigeration 13th International Congress, Washington, 1971	1971	TR_235_Technical digest, v.13, no.5, October 1971.pdf
TR 236	Beveridge, G.S.G.	TR_236_Axial heat transfer in packed beds. Stagnant beds between twenty and seven hundred and fifty degrees centigrade.pdf	Many industrial applications or random packed beds of solid particles involve axial high temperature heat transfer.	1970	TR_236_Axial heat transfer in packed beds. Stagnant beds between twenty and seven hundred and fifty degrees centigrade.pdf
TR 237	Denmead, C.F.	TR_237_Pollution research. Progress report, November 1971.pdf	Progress on pilot plant operations to May, 1971, was reported in MIRINZ 223. Interim Report, Part II.	1971	TR_237_Pollution research. Progress report, November 1971.pdf
TR 238	Anonymous	TR_238_Coliform contamination, Waikato River.pdf	In interlaboratory study of sampling and coliform determination.	1971	TR_238_Coliform contamination, Waikato River.pdf
TR 239	Fleming, A.K.	TR_239_Implementation of industrial Service Group.pdf	Report following tour of various companies to help in planning the implementation of an Industrial Service Group at MIRINZ	1972	TR_239_Implementation of industrial Service Group.pdf
TR 240	Anonymous	TR_240_Research programme – 1972-77.pdf	A re-examination or the Institute’s research programme is required at this time or expansion and reorganization.	1972	TR_240_Research programme – 1972-77.pdf
TR 241	Davey, C.L.	TR_241_Beef processing and ageing.pdf	Conditioning and ageing are separate aspects of a processing method for producing uniformly tender lamb	1971	TR_241_Beef processing and ageing.pdf
TR 242	Haughey, D.P.	TR_242_Product protection during meat transportation.pdf	Frozen or chilled foods have a memory for adverse experience.	1971	TR_242_Product protection during meat transportation.pdf
TR 243	Fleming, A.K.	TR_243_Applications of a computer program to freezing processes.pdf	A previous paper by the author [I] has outlined the numerical computer program used to calculate two-dimensional unsteady-state heat transfer processes in solids.	1971	TR_243_Applications of a computer program to freezing processes.pdf
TR 244	Fleming, A.K.	TR_244_Numerical calculation of freezing processes_SEE ALSO 247.pdf	Freezing processes enter many aspects of refrigeration technology and it is generally realized that a knowledge of the manner in which freezing takes place is of prime importance	1971	TR_244_Numerical calculation of freezing processes_SEE ALSO 247.pdf
TR 245	Haughey, D.P.	TR_245_Temperature Rise Of Frozen Meat In I.S.0. Insulated Containers Without Refrigeration Under New Zealand Conditions.pdf	Frozen meat exports from a substantial proportion of shipping tonnage on the services from New Zealand to the United Kingdom and North America where cellular container ships are to be introduced shortly.	1971	TR_245_Temperature Rise Of Frozen Meat In I.S.0. Insulated Containers Without Refrigeration Under New Zealand Conditions.pdf
TR 246	Denmead, C.F.	TR_246_Rotating biological contractor.pdf	The device consists of a series of discs which are mounted on a shaft and rotated while partially submerged in the waste to be treated	1971	TR_246_Rotating biological contractor.pdf
TR 248	Teng, J.L.	TR_248_Drying of bobby calves vells.pdf	The abomasum (fourth stomach) or veil of bobby calves is a rich source of the enzyme rennin, a substance used as a milk coagulant in cheese manufacture.	Undated	TR_248_Drying of bobby calves vells.pdf
TR 249	Nottingham, P.M.	TR_249_Salmonella infection in calves and other animals. 3. Further studies with calves and pigs.pdf	In a further study of salmonella infection in animals being slaughtered at meatworks, 6.6% of 1,357 calves and 9.9% of 876 pigs were found to have salmonellae in one or more of the faeces or tissue samples examined	1971	TR_249_Salmonella infection in calves and other animals. 3. Further studies with calves and pigs.pdf
TR 250	Denmead, C.F.	TR_250_Pollution_Annual report.pdf	Outline of research activities on pollution	1972	TR_250_Pollution_Annual report.pdf
TR 251	Various	TR_251_Technical digest, v.14, no.1, February 1972.pdf		1972	TR_251_Technical digest, v.14, no.1, February 1972.pdf
TR 252	Nottingham, P.M.	TR_252_Chilled Lamb Storage Trials.pdf	In many European markets, chilled lamb sells at a premium compared with the frozen product.	1972	TR_252_Chilled Lamb Storage Trials.pdf
TR 253	Anonymous	TR_253_Progress report, 23 September 1971.pdf	Update on projects and other activities	1972	TR_253_Progress report, 23 September 1971.pdf
TR 254	Fleming, A.K.	TR_254_Control of air pollution in the meat industry_Odours from  rendering plants.pdf	Reports on successful abatement of offensive odours from meat works rendering departments through the installation of heat recovery plants	1972	TR_254_Control of air pollution in the meat industry_Odours from  rendering plants.pdf
TR 255	Various	TR_255_Annual research report of the Meat Industry Research Institute of New Zealand, 1971-1972.pdf	Outline of research activities of the Institute for the year ending 31 March, 1972	1972	TR_255_Annual research report of the Meat Industry Research Institute of New Zealand, 1971-1972.pdf
TR 256	Cooper, R.N.	TR_256_Evaluation Of a Disposable Insualted Container FOR Air-Freighting Chilled Heat Cuts.pdf	Meat temperatures were monitored during a simulated flight test (in a controlled environment) of disposable insulated containers packed with 8 or 10 cartons of chilled lamb cuts	1972	TR_256_Evaluation Of a Disposable Insualted Container FOR Air-Freighting Chilled Heat Cuts.pdf
TR 257	Locker, R.H.	TR_257_New concept of processing beef and lamb.pdf	Discusses the relationship between cold treatment in the pre-rigor period and tenderness.	1972	TR_257_New concept of processing beef and lamb.pdf
TR 257-A	Anonymous	TR_257-A_New concept of processing beef and lamb. Joint FAOWHO Food Standards Programme. Codex Committee of Meat Hygiene, first session, London, 10-15 April 1972.pdf	Papers on current developments in processing beef and lamb	1972	TR_257-A_New concept of processing beef and lamb. Joint FAOWHO Food Standards Programme. Codex Committee of Meat Hygiene, first session, London, 10-15 April 1972.pdf
TR 258	Various	TR_258_Technical digest, v.14, no.2, April 1972.pdf	Includes: Papers presented to the 17th European Meeting of Meat Research Workers, Bristol, England, September 6-10, 1971	1971	TR_258_Technical digest, v.14, no.2, April 1972.pdf
TR 259	Frazerhurst, L.F.	TR_259_Prototype development of an immersion freezer for fancy meats in monopropylene glycol.pdf	Describes the design, development and testing of the prototype plant of an automatic packaging/immersion freezing system for encapsulated portion-controlled units of fancy meats	1972	TR_259_Prototype development of an immersion freezer for fancy meats in monopropylene glycol.pdf
TR 260	Welch, R.A.S.	TR_260_Milk in udders of ewes after weaning.pdf	Reports on studies of the regression of the udder after weaning and contents’ bacteriological state. Intention to advise farmers on length of time ewes should be kept after weaning to avoid carcass contamination	1972	TR_260_Milk in udders of ewes after weaning.pdf
TR 261	Various	TR_261_Technical digest, v.14, no.3, June 1972.pdf	Includes: Curing of hides	1972	TR_261_Technical digest, v.14, no.3, June 1972.pdf
TR 262	Pearson, A.M.	TR_262_Meat and meat products.pdf	It is suggested that killing without bleeding, utilization of carcasses from old ewes, cull rams and boars for human food and utilization of the digestive tract and its contents, all glands, organs, cartilage and bone is possible	1972	TR_262_Meat and meat products.pdf
TR 263	Various	TR_263_Technical digest, v.14, no.4, August 1972.pdf		1972	TR_263_Technical digest, v.14, no.4, August 1972.pdf
TR 264	Carse, W.A.	TR_264_Many aspects of meat refrigeration studied by research institute.pdf	A comprehensive programme of research is carried out into the biochemistry of meat	Undated	TR_264_Many aspects of meat refrigeration studied by research institute.pdf
TR 265	Vanichseni, S.	TR_265_Water and air thawing of frozen lamb shoulders – J. Fd. Technol, 1972, 1,3.pdf	The effects of temperature and other factors on the thawing of frozen lamb shoulders in both water and air were evaluated by determining thawing time and changes in bacterial count, appearance and palatability characteristics.	1972	TR_265_Water and air thawing of frozen lamb shoulders – J. Fd. Technol, 1972, 1,3.pdf
TR 266	Beveridge, G.S.G.	TR_266_Axial heat transfer in packed beds. Gas flow through beds between 20 and 650 C.pdf	The experimental measurements and theoretical models described in part I are extended to the case of gas flow through the bed	1972	TR_266_Axial heat transfer in packed beds. Gas flow through beds between 20 and 650 C.pdf
TR 267	Various	TR_267_Fourteenth Meat Industry research conference, Hamilton 1972.pdf	Collection of papers on meat research	1972	TR_267_Fourteenth Meat Industry research conference, Hamilton 1972.pdf
TR 268	Tavener, A.	TR_268_Temperature recording in processing areas.pdf	Brief guide for companies to follow in meeting new NZDA regulations for the recording of temperatures in processing areas	1972	TR_268_Temperature recording in processing areas.pdf
TR 269	Nottingham, P.M.	TR_269_Shelf life of conditioned lamb.pdf	With the possibility of extending the use of the conditioning process to lamb for the U.K. market, it was considered desirable to evaluate the effect of conditioning and aging treatments on the shelf life after thawing, of lamb in the carcass form	1972	TR_269_Shelf life of conditioned lamb.pdf
TR 270	Anonymous	TR_270_Post-mortem holding (PMH) specification.pdf	Specification on post-mortem tenderising prepared for companies wishing to produce a more acceptable lamb for markets outside North America	1972	TR_270_Post-mortem holding (PMH) specification.pdf
TR 271	Wenham, L.M.	TR_271_Eating quality of mutton compared with lamb and its relationship to freezing practice.pdf	Results of experiments that conclude simple improvements in processing could lift mutton from the category of process meat to that of acceptable roasting meat with consequent increase in profitability	1973	TR_271_Eating quality of mutton compared with lamb and its relationship to freezing practice.pdf
TR 272	Anonymous	TR_272_Newsletter, 14 September 1972.pdf	Update on projects and other activities	1972	TR_272_Newsletter, 14 September 1972.pdf
TR 273	Various	TR_273_Technical digest, v.14, no.5, October 1972.pdf	Includes: Summaries of papers: 1. American Meat Institute Foundation conference, 1971. 2. Meat chilling, why and how? symposium	1972	TR_273_Technical digest, v.14, no.5, October 1972.pdf
TR 274	Chrystall, B.B.	TR_274_Influence of storage temperature on quality of frozen meat.pdf	Freezing is one of the most satisfactory methods of preserving meat. However the quality of frozen meat is dependant on a number of characteristics	1972	TR_274_Influence of storage temperature on quality of frozen meat.pdf
TR 275	Brunton, W.G.	TR_275_Interim studies in lamb tenderness.pdf	This study evaluates a procedure whereby lamb slaughtered on Fridays can be conditioned and aged at one temperature over a weekend, while maintaining low bacterial ‘counts and low weight losses.	1972	TR_275_Interim studies in lamb tenderness.pdf
TR 276	Denmead, C.F.	TR_276_Acid coagulation as a means of treatment of wastes from meat works.pdf	The cost of waste treatment imposes a serious financial burden on many units of the meat industry in New Zealand.	1972	TR_276_Acid coagulation as a means of treatment of wastes from meat works.pdf
TR 277	Haughey, D.P.	TR_277_Physical characteristics of insulated containers – Refrigeration and Air Conditioning Sept 1972.pdf	New Zealand has turned to the export of primary produce in international insulated containers	1972	TR_277_Physical characteristics of insulated containers – Refrigeration and Air Conditioning Sept 1972.pdf
TR 278	Haughey, D.P.	TR_278_New Zealand approach to meat chilling.pdf	Current attitudes to meat chilling processes in New Zealand have evolved from the interaction of a number of disparate factors – geographical location, changing market demands and indigenoius scientific discoveries.	1972	TR_278_New Zealand approach to meat chilling.pdf
TR 279	Haughey, D.P.	TR_279_Containerisation.pdf	New Zealand meat is sold to approximately 50 countries, with the majority of lamb going to the United Kingdom, mutton to Japan, and beef and veal to North America.	1972	TR_279_Containerisation.pdf
TR 280	Haughey, D.P.	TR_280_Air freighting meat exports.pdf	Discusses feasibility of using air freight to transport chilled-meat to export markets	1972	TR_280_Air freighting meat exports.pdf
TR 282	Haughey, D.P.	TR_282_Improvements in processes of an apparatus for the drying of heat-sensitive food materials.pdf	Patent application for processes and apparatus for the drying of heat-sensitive materials, such as animal blood. High protein losses and increased effluent loads are eliminated by this method	1973	TR_282_Improvements in processes of an apparatus for the drying of heat-sensitive food materials.pdf
TR 283	Weston, D.V.	TR_283_ Improved centrifugal dryer, particularly for sheepskins and the like. Provisional specification.pdf	Patent application for a sheepskin dryer	1974	TR_283_ Improved centrifugal dryer, particularly for sheepskins and the like. Provisional specification.pdf
TR 284	Anonymous	TR_284_Characterization of meat spoilage bacteria. 1. Microbacterium thermosphactum.pdf	Describes methods of identification and classification of this bacterium, associated with low-temperature aging	1973	TR_284_Characterization of meat spoilage bacteria. 1. Microbacterium thermosphactum.pdf
TR 285	Gilbert, K.V.	TR_285_Storage life of chilled lamb cuts. Further studies.pdf	Reports on trials on conditioned lamb cuts for export to United Kingdom to extend shelf-life by using packaging films	1974	TR_285_Storage life of chilled lamb cuts. Further studies.pdf
TR 286	Hagyard, C.J.	TR_286_Rennin yield_Effects of bobby-calf age and degree of starvation.pdf	Discusses trials on yield of rennin per vell after starvation	1973	TR_286_Rennin yield_Effects of bobby-calf age and degree of starvation.pdf
TR 287	Haughey, D.P.	TR_287_Pilot-scale investigation of heat and mass transfer during dry rendering.pdf	A comprehensive experimental investigation using a pilot-scale batch dry rendering vessel	1973	TR_287_Pilot-scale investigation of heat and mass transfer during dry rendering.pdf
TR 288	Denmead, C.F.	TR_288_Pollution. Annual report, 1973.pdf	Outline of research activities undertaken by the Pollution Research Section to 17 January 1973	1973	TR_288_Pollution. Annual report, 1973.pdf
TR 291	Anonymous	TR_291_New possibilities in lamb processing.pdf	Discusses in general terms recent research on conditioning and aging	1973	TR_291_New possibilities in lamb processing.pdf
TR 292	Robinson, A.J.	TR_292_Calf stunning.pdf	Discusses alternative methods of stunning, particularly those considered humane. Included are mechanical stunning, electrical stunning, carbon dioxide anaesthesia, injection of air or steam into the neck or skull and laser heating of the spinal cord	1973	TR_292_Calf stunning.pdf
TR 293	Various	TR_293_Chemical engineer, no. 268, December 1972.pdf	Articles on chemical engineering	1972	TR_293_Chemical engineer, no. 268, December 1972.pdf
TR 294	West, J.	TR_294_Studies in the processing of sheep and lamb casings. 2. Pulling and stripping.pdf	Presents techniques for reducing damage, focussing on when runners are pulled from the wide end or when crowns are treated with dilute sodium hydroxide solutions	1973	TR_294_Studies in the processing of sheep and lamb casings. 2. Pulling and stripping.pdf
TR 295	Bullivant, S.	TR_295_Freeze-fractured myosin filaments.pdf	Reports on trials using a complementary replica technique to investigate some factors involved in determining the freeze-fractured appearance of myosin filaments	1972	TR_295_Freeze-fractured myosin filaments.pdf
TR 296	Denmead, C.F.	TR_296_Effluent treatment for the meat industry.pdf	Discusses various methods of effluent treatment used on meat wastes throughout the world, their efficiencies and costs, and possible application to New Zealand	1973	TR_296_Effluent treatment for the meat industry.pdf
TR 297	Fleming, A.K.	TR_297_Numerical calculation of freezing processes.pdf	Discusses development and uses of a computer program for solving two-dimensional, non-linear, unsteady-state heat transfer in bodies of arbitrary shape	1973	TR_297_Numerical calculation of freezing processes.pdf
TR 298	Jones, B.R.E.	TR_298_Chemical engineering approach to the evaluation of a continuous rendering plant.pdf	Describes the method of evaluation of a new continuous rendering plant, the first of its type to be installed in a New Zealand freezing works with emphasis on chemical engineering	1973	TR_298_Chemical engineering approach to the evaluation of a continuous rendering plant.pdf
TR 299	Various	TR_299_Technical digest, v.15, no.1, February 1973.pdf		1973	TR_299_Technical digest, v.15, no.1, February 1973.pdf
TR 300	Jones, B.R.E.	TR_300_Evaluation of the centrimeal rendering process.pdf	Describes an evaluation by MIRINZ of an Alfa-Laval “Centrimeal” semicontinuous rendering plant	1973	TR_300_Evaluation of the centrimeal rendering process.pdf
TR 301	Anonymous	TR_301_Guide to chilled lamb preparation and handling.pdf	Describes an experiment to extend chilled life by conditioning lamb at eight degrees centigrade for twenty four hours, then cut and packaged in Cryovac S for chilled storage at minus one degree centigrade	1973	TR_301_Guide to chilled lamb preparation and handling.pdf
TR 302	Frazerhurst, L.F.	TR_302_Air curtains for fly control. Experimental study.pdf	Effectiveness of air curtains in repelling flies has been determined experimentally using a differential light stimulus and a counting technique	1973	TR_302_Air curtains for fly control. Experimental study.pdf
TR 303	Anonymous	TR_303_Revised lamb conditioning and aging specification.pdf	Details for the procedures, physical conditions and supervison and control necessary for the conditioning and aging of lamb	1973	TR_303_Revised lamb conditioning and aging specification.pdf
TR 304	Anonymous	TR_304_MIRINZ bulletin, May 1972. Condensation.pdf	Issue devoted to topic of condensation, specifically how and why it occurs and what can be done to eliminate it	1972	TR_304_MIRINZ bulletin, May 1972. Condensation.pdf
TR 305	Anonymous	TR_305_MIRINZ bulletin, June 1972. Case hardening.pdf	Issue devoted to topic of case hardening (the result of incomplete freezing) and how to ensure complete freezing	1972	TR_305_MIRINZ bulletin, June 1972. Case hardening.pdf
TR 306	Anonymous	TR_306_MIRINZ bulletin, July 1972. Effective sanitation.pdf	Issue devoted to topic of good sanitation, especially procedures and cleaning aids, disinfectants and water use	1972	TR_306_MIRINZ bulletin, July 1972. Effective sanitation.pdf
TR 307	Anonymous	TR_307_MIRINZ bulletin, August 1972. Effective sanitation. Part 2.pdf	Issue devoted to topic of good sanitation, especially organisation of a sanitation programme and guides for cleaning various areas in slaughterhouses	1972	TR_307_MIRINZ bulletin, August 1972. Effective sanitation. Part 2.pdf
TR 308	Anonymous	TR_308_MIRINZ bulletin, September 1972. Background to conditioning and aging.pdf	Issue devoted to topic of conditioning and aging process carried out in lamb carcasses prior to freezing. Also, a small section on the impending change to metrics	1972	TR_308_MIRINZ bulletin, September 1972. Background to conditioning and aging.pdf
TR 309	Anonymous	TR_309_MIRINZ bulletin, October 1972. Microbes and the meat industry.pdf	Issue devoted to topic of bacteria and fungi, which are the main cause of hygiene problems in the meat industry, and responsible for most kinds of food poisoning and spoilage	1972	TR_309_MIRINZ bulletin, October 1972. Microbes and the meat industry.pdf
TR 310	Anonymous	TR_310_MIRINZ bulletin, November 1972. Cold chain.pdf	Issue devoted to topic of transport and storage systems for frozen meat, known as the cold chain	1972	TR_310_MIRINZ bulletin, November 1972. Cold chain.pdf
TR 311	Anonymous	TR_311_MIRINZ bulletin, December 1972. Bruising and how to prevent it.pdf	Issue devoted to topic of prevention of bruising prior to slaughter	1972	TR_311_MIRINZ bulletin, December 1972. Bruising and how to prevent it.pdf
TR 312	Anonymous	TR_312_MIRINZ bulletin, no.1, 1973. Black spot.pdf	Issue devoted to Black spot, specifically its gowth characteristics, followed by the procedure for fumigation, and how to prevent its occurrence	1973	TR_312_MIRINZ bulletin, no.1, 1973. Black spot.pdf
TR 313	Various	TR_313_Annual research report of the Meat Industry Research Institute of New Zealand, 1972-1973.pdf	Outline of research activities of the Institute for the year ending 31 March, 1973	1973	TR_313_Annual research report of the Meat Industry Research Institute of New Zealand, 1972-1973.pdf
TR 314	Pearson, A.M.	TR_314_Observations on the contribution of fat and lean to the aroma of cooked beef and lamb.pdf	Reports tasting using triangle tests where the panel found it difficult to distinguish differences in aroma between heated lean extracts of beef and lamb. Results suggest differences do not arise from lean extracts	1973	TR_314_Observations on the contribution of fat and lean to the aroma of cooked beef and lamb.pdf
TR 315	Chan, J.C.	TR_315_Heat transfer to a finned evaporator.pdf	Results of an investigation on a refrigeration evaporator of the type commonly used in freezing works throughout New Zealand, to determine its performance under frosting and non-frosting conditions	1973	TR_315_Heat transfer to a finned evaporator.pdf
TR 316	Working Party	TR_316_Standard methods for the examination of meat wastes and receiving waters.pdf	Laboratory manual for the analysis of meat processing plant effluent and receiving waters. Methods presented are the best available for general laboratory use and are based on several analytical publications	1973	TR_316_Standard methods for the examination of meat wastes and receiving waters.pdf
TR 317	Various	TR_317_Technical digest, v.15, no.2, April 1973.pdf		1973	TR_317_Technical digest, v.15, no.2, April 1973.pdf
TR 318	Various	TR_318_Report on visit to the USA and South America to study the processing and marketing of canned and frozen meats.pdf	In view of the trend among meat importing countries to prohibit the entry of meat from diseased stock unless it has first been subjected to an approved form of heat treatment	1972	TR_318_Report on visit to the USA and South America to study the processing and marketing of canned and frozen meats.pdf
TR 319	McCleod, K.	TR_319_Hot cutting of lamb and mutton.pdf	Previous experiments in this laboratory on the hot cutting of beef (Schmidt & Gilbert, 1970) proved so encouraging that the idea has now been extended to lamb.	1973	TR_319_Hot cutting of lamb and mutton.pdf
TR 320	Davey, C.L.	TR_320_Report on the development of a lamb market in Japan.pdf	This report is based on extensive investigations in New Zealand and Japan (Appendix 1). It lists the requirements for a test market of lamb in Japan	1972	TR_320_Report on the development of a lamb market in Japan.pdf
TR 320-A	Morris, H.A.L.	TR_320-A_Report on the market for lamb in Japan.pdf	The existing market 3500- 4000 tons of lamb indicates a stagnant situation particularly in view of the strong promotion that has been provided.	1972	TR_320-A_Report on the market for lamb in Japan.pdf
TR 321	Davey, C.L.	TR_321_ Lamb products for the Japanese market-Boneless forms and cuts.pdf	Possible lamb products for the Japanese market are described and illustrated	1972	TR_321_ Lamb products for the Japanese market-Boneless forms and cuts.pdf
TR 322	Chuah, E.C.	TR_322_Properties of hot-boned manufacturing beef. Interim studies.pdf	General discussion on hot-boned beef, with emphasis on conditions after freezing and thawing	1973	TR_322_Properties of hot-boned manufacturing beef. Interim studies.pdf
TR 323	Law, N.H.	TR_323_New approach to tenderness.pdf	Paper read at Meatcraft Symposium held in Christchurch April 13th 1972	1972	TR_323_New approach to tenderness.pdf
TR 324	Denmead, C.F.	TR_324_Anaerobic treatment of effluent from meat processing operations.pdf	A review is given of the anaerobic treatment of organic wastes, with particular emphasis on those methods which have been, or could be used for the treatment of meat wastes	1973	TR_324_Anaerobic treatment of effluent from meat processing operations.pdf
TR 325	Carse, W.A.	TR_325_Meat quailty and the acceleration of post-mortem glycolysis by electrical stimulation.pdf	A brief period of electrical stimulation of freshly slaughtered lamb carcasses by 250 V pulses is shown to increase subsequent rates of post-mortem glycolysis and hasten rigor onset.	1973	TR_325_Meat quailty and the acceleration of post-mortem glycolysis by electrical stimulation.pdf
TR 326	Anonymous	TR_326_MIRINZ bulletin, no.2, 1973. C&A in practice.pdf	Issue devoted to topic of conditioning and aging, specifically highlights from the recently amended specification	1973	TR_326_MIRINZ bulletin, no.2, 1973. C&A in practice.pdf
TR 327	Wilson, N.J.	TR_327_Exploratory study of some of the factors affecting meat during cooking.pdf	The effects of pH, salt, phosphate, particle size, time and temperature on meat cooking loss were examined.	1973	TR_327_Exploratory study of some of the factors affecting meat during cooking.pdf
TR 328	Ng, G.W.	TR_328_Homogenization of clotted blood.pdf	Clotted blood was successfully homogenized by high shear agitation;	1973	TR_328_Homogenization of clotted blood.pdf
TR 329	Anonymous	TR_329_MIRINZ. Reorganisation.pdf	Describes new structure of MIRINZ	1973	TR_329_MIRINZ. Reorganisation.pdf
TR 330	West, J.	TR_330_Rapid determination of fat. Evaluation of the Foss-lett 15300 system.pdf	Evaluation of the Foss-let 15300 sYstem has shown that it is rapid, efficient, and sufficiently accurate for quality control of meat products.	1973	TR_330_Rapid determination of fat. Evaluation of the Foss-lett 15300 system.pdf
TR 331	Anonymous	TR_331_MIRINZ Newsletter, 7 May 1973.pdf	Update on projects and other activities	1973	TR_331_MIRINZ Newsletter, 7 May 1973.pdf
TR 332	Mawson, R.F.	TR_332_Directory to materials suppliers and contractors for the construction and rehabiliation of cold stores and freezers .pdf	Approximately 100 companies thought to be involved in the supply of materials or construction of cold stores and freezers were contacted and invited to submit information to be used in the compilation of this directory	1973	TR_332_Directory to materials suppliers and contractors for the construction and rehabiliation of cold stores and freezers .pdf
TR 333	Pearson, A.M.	TR_333_Influence of various adrenergic accelerators and blocking agents upon glycosis and some related properties of sheep muscle.pdf	Four experiments are reported in which ante-mortem injection of epinephrine, propranolol and reserpine, and CO2 anesthesia were investigated for their effects upon glycolysis, tenderness and some related properties of sheep muscle.	1973	TR_333_Influence of various adrenergic accelerators and blocking agents upon glycosis and some related properties of sheep muscle.pdf
TR 334	Various	TR_334_Technical digest, v.15, no.3, June 1973.pdf	Technical digest	1973	TR_334_Technical digest, v.15, no.3, June 1973.pdf
TR 335	Anonymous	TR_335_Bone taint. Cause and prevention.pdf	Anyone who has cut into the hindquarters of a beef carcass and been met with a sour or putrid smell will know what bone-taint is.	1973	TR_335_Bone taint. Cause and prevention.pdf
TR 336	Bhuwapathanapun, S.	TR_336_Stabilization of save-all bottom solids including paunch material by composting.pdf	The wastes from the New Zealand meat industry give rise to problems of both solid and liquid waste treatment	1973	TR_336_Stabilization of save-all bottom solids including paunch material by composting.pdf
TR 337	Cooper, R.N.	TR_337_Effluent survey within a fellmongery.pdf	A quantitative survey of the flows and characteristics of effluent streams in a fellmongery has been undertaken	1973	TR_337_Effluent survey within a fellmongery.pdf
TR 338	Various	TR_338A_Food technology in New Zealand, October 1973, p.27-32.pdf	Journal on topic of food technology	1973	TR_338A_Food technology in New Zealand, October 1973, p.27-32.pdf
TR 338-A	Various	TR_338B_Food technology in New Zealand, October 1973, p.27-32.pdf	Journal on topic of food technology	1973	TR_338B_Food technology in New Zealand, October 1973, p.27-32.pdf
TR 339	Frazerhurst, L.F.	TR_339_Air curtains for fly control.pdf	The effectiveness of air curtains in repelling flies has been determined experimentally using a differential light stimulus and a counting technique	1973	TR_339_Air curtains for fly control.pdf
TR 340	Tavener, A.	TR_340_Simple device for the measurement of low gas flow rates.pdf	Domestic gas meters measure volumetric gas flow by means of a displacement diaphragm and a gear driven totalizer.	1973	TR_340_Simple device for the measurement of low gas flow rates.pdf
TR 341	Fleming, A.K.	TR_341_Air pollution control in the New Zealand meat industry.pdf	Offensive odours are so obvious that they attract public attention perhaps more readily than any other form of pollution	1973	TR_341_Air pollution control in the New Zealand meat industry.pdf
TR 342	Mawson, R.F.	TR_342_Directory to materials suppliers and contractors for the construction and rehabilitation of cold stores and freezers. Part 2.pdf	Directory	1973	TR_342_Directory to materials suppliers and contractors for the construction and rehabilitation of cold stores and freezers. Part 2.pdf
TR 343	Working Party	TR_343_Cutting and handling of squat posture (S.P.) lamb. Report of study group.pdf	This report is concerned solely with resolving the problems of cutting and handling frozen squat-posture lamb to be exported in carcass form, for future fabrication in the U.K.	1973	TR_343_Cutting and handling of squat posture (S.P.) lamb. Report of study group.pdf
TR 344	Various	TR_344_Fifteenth Meat Research Conference, Hamilton 1973.pdf	Collection of papers on meat research	1973	TR_344_Fifteenth Meat Research Conference, Hamilton 1973.pdf
TR 345	Mawson, R.F.	TR_345_Report on materials for interior wall cladding in cold stores and freezers. Section 1. Interim report on sheet claddings and plastic finishes. Section 2. Portland cement plaster.pdf	MIRINZ was requested to carry out a testing programme on a number of wall cladding materials to assess their suitability for application in cold stores and freezers	1973	TR_345_Report on materials for interior wall cladding in cold stores and freezers. Section 1. Interim report on sheet claddings and plastic finishes. Section 2. Portland cement plaster.pdf
TR 346	Frazerhurst, L.F.	TR_346_Drying of sheep and lamb casings.pdf	The use of synthetic collagen casings has significantly increased the efficiency of sausage production on a large scale	1973	TR_346_Drying of sheep and lamb casings.pdf
TR 347	Anonymous	TR_347_MIRINZ bulletin, no.4, 1973. Fly control.pdf	Issue devoted to topic of fly control	1973	TR_347_MIRINZ bulletin, no.4, 1973. Fly control.pdf
TR 348	Various	TR_348_Technical digest, v.15, no.4, August 1973.pdf		1973	TR_348_Technical digest, v.15, no.4, August 1973.pdf
TR 349	Locker, R.H.	TR_349_Effect of repeated freeze-thaw cycles on tenderness and cooking loss in beef.pdf	When beef neck muscle, maintained at rest length, was subjected 10 repeated freezing and thawing, the increases in tenderness were small and significant only when taken in aggregate after two or three cycles.	1973	TR_349_Effect of repeated freeze-thaw cycles on tenderness and cooking loss in beef.pdf
TR 350	Tavener, A.	TR_350_Multi-purpose solid state controller.pdf	The paper describes the operation and construction of a general purpose, solid state, temperature controller which should be of interest to laboratory workers.	1974	TR_350_Multi-purpose solid state controller.pdf
TR 351	Anonymous	TR_351_Newsletter, no33.pdf		1973	TR_351_Newsletter, no33.pdf
TR 352	Rushbrook, A.J.	TR_352_Temperature recording in the meat industry. Data loggers or computer-controlled systems.pdf	Three systems are currently available for recording measurement data – multipoint or continuous line recorders – data loggers – computer-controlled logging systems	1972	TR_352_Temperature recording in the meat industry. Data loggers or computer-controlled systems.pdf
TR 353	Denmead, C.F.	TR_353_Effluent discharge and sources of pollution.pdf	In New Zealand, where the progress from a rural to an urbanised industrial society has been slow, pollution problems have, in general, not been very serious or widespread.	1971	TR_353_Effluent discharge and sources of pollution.pdf
TR 354	Anonymous	TR_354_Meat Industry Commission – 1973 submission by Meat Industry Research Institute of New Zealand.pdf	To inform the Commission of the research and related activities undertaken by the Institute over the last 15 years, through funds contributed by the New Zealand Meat Industry	1973	TR_354_Meat Industry Commission – 1973 submission by Meat Industry Research Institute of New Zealand.pdf
TR 355	Chalcroft, J.P.	TR_355_Ultrastructural studies on Selenomonas ruminantium from the sheep rumen.pdf	The sheep rumen micro-organism Selenomonas ruminantium was studied in preparations of rumen contents by light- and electron-microscopic techniques.	1973	TR_355_Ultrastructural studies on Selenomonas ruminantium from the sheep rumen.pdf
TR 356	Davey, C.L.	TR_356_Desirable qualities in meat.pdf	Meat quality is determined both by the condition of the animal before slaughter and lhe proccssing of the carcass, the contribution of both bcing spread widely among the sensory characteristics shown in the table.	1973	TR_356_Desirable qualities in meat.pdf
TR 357	Rushbrook, A.J.	TR_357_Ventilation surveys of slaughter floors.pdf	The ventilation systems of four slaughter floors (three mutton and one beef) were studied to assess the problems involved in heat removal, comfort, and recent hygiene requirements	1973	TR_357_Ventilation surveys of slaughter floors.pdf
TR 358	Various	TR_358_Technical digest, v.15, no.5, October 1973.pdf		1973	TR_358_Technical digest, v.15, no.5, October 1973.pdf
TR 359	Anonymous	TR_359_MIRINZ Newsletter, 15 October 1973.pdf		1973	TR_359_MIRINZ Newsletter, 15 October 1973.pdf
TR 360	Anonymous	TR_360_MIRINZ bulletin, no.5, 1973. Waste water.pdf	Issue devoted to topic of water in the operation of a freezing works	1973	TR_360_MIRINZ bulletin, no.5, 1973. Waste water.pdf
TR 361	Anonymous	TR_361_Specification for thawing of mutton carcasses.pdf	Mutton carcasses may be thawed in air while hanging under appropriate conditions of temperature, humidity and air movement	1973	TR_361_Specification for thawing of mutton carcasses.pdf
TR 362	Pearson, A.M.	TR_362_Influence of epinephrine and calcium upon glycosis, tenderness and shortening of sheep muscle.pdf	Resistance to frozen New Zealand lamb on the American market has been shown to be associated with toughening occurring as a consequence of cold shortening (Locker and Hagyard, 1963).	1973	TR_362_Influence of epinephrine and calcium upon glycosis, tenderness and shortening of sheep muscle.pdf
TR 363	Davey, C.L.	TR_363_Effect of carcass posture on cold, heat and thaw shortening in lamb.pdf	Toughening due to cold and heat shortening in lamb is prevented by setting carcasses in rigor mortis in a standing posture.	1973	TR_363_Effect of carcass posture on cold, heat and thaw shortening in lamb.pdf
TR 364	Denmead, C.F.	TR_364_Effluent spray disease risk.pdf	Brief article on potential health hazards involved in spraying cowshed wastes around pastures with a special reference to the Salmonella organism. Methods to reduce the spread of infection are outlined	1973	TR_364_Effluent spray disease risk.pdf
TR 365	Nottingham, P.M.	TR_365_Microbiology of beef processing. 1. Beef dressing hygiene.pdf	The microbiological Quality of beef prepared in a number of meatworks, using both on-the-rail and cradle flaying systems, has been evaluated. The results indicate that there is little difference between the two systems in producing beef	1973	TR_365_Microbiology of beef processing. 1. Beef dressing hygiene.pdf
TR 366	Anonymous	TR_366_Guidelines to quality control in beef processing.pdf	MAF MD circular 1972/193/67 requires that companies establish an effective quality control programme to ensure the production of acceptable meat and meat products	1973	TR_366_Guidelines to quality control in beef processing.pdf
TR 367	Leet, N.G.	TR_367_Prolonged pre-rigor condition in aerobic surfaces of ox muscle.pdf	Longevity of pre-rigor ox muscle is described. Sequence of events in three metabolic zones (surface, sub-surface and interior) is described	1973	TR_367_Prolonged pre-rigor condition in aerobic surfaces of ox muscle.pdf
TR 368	Anonymous	TR_368_MIRINZ newsletter, November 1973. Stainless steel hot water tanks.pdf	Update on projects and other activities; Main article reports on pitfalls in purchasing tanks	1973	TR_368_MIRINZ newsletter, November 1973. Stainless steel hot water tanks.pdf
TR 369	Anonymous	TR_369_ Electrical stimulation and accelerated conditioning in lamb- Progress report.pdf	Reports on four trials on electrical stimulation with recommendations for further research	1973	TR_369_ Electrical stimulation and accelerated conditioning in lamb- Progress report.pdf
TR 370	Anonymous	TR_370_Lamb tenderness and faster freezing rates.pdf	Reports on differences in storage period affect on tenderness of rapid frozen lamb and normal freezing, particularly when for export market	1973	TR_370_Lamb tenderness and faster freezing rates.pdf
TR 371	Denmead, C.F.	TR_371_Pollution from the meat industry.pdf	Discusses waste from slaughter and processing operations and its effects on water and the environment	1973	TR_371_Pollution from the meat industry.pdf
TR 372	Mawson, R.F.	TR_372_Report on materials for interior wall cladding in cold stores and freezers. Section 3. Plastic and other synthetic finishes and asbestos sheet materials.pdf	Further to section one of this report, MIRINZ 345 the work on testing materials for interior wall cladding in cold stores and freezers has been extended to include more materials.	1974	TR_372_Report on materials for interior wall cladding in cold stores and freezers. Section 3. Plastic and other synthetic finishes and asbestos sheet materials.pdf
TR 373	Anonymous	TR_373_MIRINZ bulletin, no.1, 1974. Waste water. 2.pdf	Issue devoted to topic of pollution prevention and treatment of waste water	1974	TR_373_MIRINZ bulletin, no.1, 1974. Waste water. 2.pdf
TR 374	Various	TR_374_Technical digest, v.16, no.1, February 1974.pdf		1974	TR_374_Technical digest, v.16, no.1, February 1974.pdf
TR 375	Anonymous	TR_375_Newsletter, 8 February 1974- Ammonia compressor testing.pdf	Update on projects and other activities; Main article reports on testing ammonia compressors	1974	TR_375_Newsletter, 8 February 1974- Ammonia compressor testing.pdf
TR 376	Fleming, A.K.	TR_376_New Zealand approach to meat freezing.pdf	A description is given of the design and development of carcass, carton and fancy meat freezers, from the earliest to the latest models	1974	TR_376_New Zealand approach to meat freezing.pdf
TR 377	Davey, C.L.	TR_377_Mechanism of cold-induced shortening in beef muscle.pdf	When pre-rigor beef muscle is chilled, it undergoes a slow contracture from the coupling of mechanical and chemical events within the myofibrils.	1974	TR_377_Mechanism of cold-induced shortening in beef muscle.pdf
TR 378	Leet, N.G.	TR_378_Rapid method for processing entire biopsy pieces for light and electron microscopy.pdf	Recent study of the steps of fixation, dehydration and resin for electron microscopy has enabled the schedule for processing biological specimens to be shortened…	1974	TR_378_Rapid method for processing entire biopsy pieces for light and electron microscopy.pdf
TR 379	Rushbrook, A.J.	TR_379_Protective clothing in a cold store environment.pdf	A literature survey of protective clothing in a cold environment was conducted to investigate health, hygiene, and comfort requirements.	1974	TR_379_Protective clothing in a cold store environment.pdf
TR 380	Anonymous	TR_380_Guidelines for the processing of frozen squat posture lamb for North America.pdf	To produce lamb of a uniform and high degree of tenderness, shortenings due to cold shock and thaw rigor have to be avoided.	1974	TR_380_Guidelines for the processing of frozen squat posture lamb for North America.pdf
TR 381	Marsh, B.B.	TR_381_Meat tenderness and the sliding-filament hypothesis.pdf	A detailed study was made of the relationship between the tenderness of beef and the extent of its early post mortem length change,	1974	TR_381_Meat tenderness and the sliding-filament hypothesis.pdf
TR 382	Various	TR_382_Technical digest, v.16, no.2, April 1974.p.pdf		1974	TR_382_Technical digest, v.16, no.2, April 1974.p.pdf
TR 383	Wenham, L.M.	TR_383_Studies in ewe mutton quality-palatability of beef and mutton patties.pdf	As part of a general investigation into mutton quality. the relative contribution of mutton fat and lean to general palatability was studied.	1973	TR_383_Studies in ewe mutton quality-palatability of beef and mutton patties.pdf
TR 384	McCleod, K.	TR_384_Further experiments on the hot-cutting of lamb.pdf	If joints of lamb, prepared by hot-cutting, are conditioned in a carton for 24 hours in air at 1°C and subsequently frozen, all the meat is tender when roasted from the frozen state, and bacterial counts are acceptable.	1974	TR_384_Further experiments on the hot-cutting of lamb.pdf
TR 385	Longdell, G.R.	TR_385_Air curtains. Part I. Experimental performance – Part 2. Practical application.pdf	This report describes systematic experiments on fly repulsion and air interchange control and it is concluded that air curtains can be efficient if appropriate	1974	TR_385_Air curtains. Part I. Experimental performance – Part 2. Practical application.pdf
TR 386	Anonymous	TR_386_MIRINZ newsletter, 30 April 1974.pdf	Update on projects and other activities; Main article reports on costs and operations of running cold stores in the United Kingdom	1974	TR_386_MIRINZ newsletter, 30 April 1974.pdf
TR 387	Marsh, B.B.	TR_387_Ultrastructure and tenderness of highly cold-shortened muscle.pdf	In an attempt to explain the paradoxical tenderizing, observed when muscle shortening exceeds about 40% of the initial excised length, the fine structure of highly cold-shortened muscle has been studied by light and electron microscopy.	1974	TR_387_Ultrastructure and tenderness of highly cold-shortened muscle.pdf
TR 388	Various	TR_388_Technical digest, v.16, no.3, June 1974.pdf		1974	TR_388_Technical digest, v.16, no.3, June 1974.pdf
TR 389	Various	TR_389_Annual research report of the Meat Industry Research Institute of New Zealand, 1973-1974.pdf	Outline of research activities of the Institute for the year ending 31 March, 1974	1974	TR_389_Annual research report of the Meat Industry Research Institute of New Zealand, 1973-1974.pdf
TR 390	Anonymous	TR_390_Operational research programme, 1974-1975.pdf	An outline of the proposed research activities of the Institute for the year 1974-1975	1974	TR_390_Operational research programme, 1974-1975.pdf
TR 391	Mawson, R.F.	TR_391_Evaluation of Beehive mechanical deboning process. Part 1.pdf	The ability of the process to cope with whole mutton carcasses and pork and beef bones from which most of the meat had been removed by manual deboning was studied	1974	TR_391_Evaluation of Beehive mechanical deboning process. Part 1.pdf
TR 392	Anonymous	TR_392_Refrigeration.pdf	Issue devoted to topic of mechanical refrigeration	1974	TR_392_Refrigeration.pdf
TR 393	Newton, K.G.	TR_393_Evaluation of the Colworth Stomacher and droplette as aids for microbiological counting of meat and meat products.pdf	This investigation was undertaken to evaluate the performance of the Colworth Stomacher and Droplette apparatus	1974	TR_393_Evaluation of the Colworth Stomacher and droplette as aids for microbiological counting of meat and meat products.pdf
TR 394	Various	TR_394_Sixteenth Meat Industry Research Conference, Hamilton, 1974.pdf	Collection of papers on meat research	1974	TR_394_Sixteenth Meat Industry Research Conference, Hamilton, 1974.pdf
TR 395	Locker, R.H.	TR_395_Effect of mode of cutting on cooking loss in beef.pdf	Cooking loss has been studied in beef rectus abdominis and sternomandibularis muscles muscles.	1974	TR_395_Effect of mode of cutting on cooking loss in beef.pdf
TR 396	Davey, C.L.	TR_396_Carcass posture and tenderness in frozen lamb.pdf	Toughness in lamb is determined by the extent of cold shortening occurring during chilling, and thaw shortening induced during cooking.	1974	TR_396_Carcass posture and tenderness in frozen lamb.pdf
TR 397	Davey, C.L.	TR_397_Temperature-dependent cooking toughness in beef.pdf	Toughness development in beer sternomandibularis muscle during cooking has been measured by a tenderometer, cleaving samples at right angles to the fibre direction.	1974	TR_397_Temperature-dependent cooking toughness in beef.pdf
TR 398	Various	TR_398_Technical digest, v.16, no.4, August 1974.pdf		1974	TR_398_Technical digest, v.16, no.4, August 1974.pdf
TR 399	Rushworth, A.J.	TR_399_Efficiency of wetted-pad evaporative cooling units.pdf	Evaporative cooling, or the evaporation of water into an air stream, can provide an economical solution to the cooling of industrial work areas.	1974	TR_399_Efficiency of wetted-pad evaporative cooling units.pdf
TR 400	Rigg, W.J.	TR_400_Evaluation of a Bauer Hydrosieve for removing suspended solids from freezing works wastes.pdf	Report on trials to evaluate functionality of the screening device for the removal of suspended solids from liquid streams	1974	TR_400_Evaluation of a Bauer Hydrosieve for removing suspended solids from freezing works wastes.pdf
TR 401	Anonymous	TR_401_MIRINZ Newsletter 38 – Odour control.pdf	Update on projects and other activities; Main article reports on odour control	1974	TR_401_MIRINZ Newsletter 38 – Odour control.pdf
TR 402	Mawson, R.F.	TR_402_Portion control and restructured meat. Part 1. MIRINZ Seminar, September, 1974.pdf	The processes involved have been described in this report and the products which were prepared during the demonstration illustrated.	1974	TR_402_Portion control and restructured meat. Part 1. MIRINZ Seminar, September, 1974.pdf
TR 403	Law, N.H.	TR_403_Progress report – Electrical stimulation of lamb.pdf	The present status with respect to tenderness of cuts roasted from frozen state	1974	TR_403_Progress report – Electrical stimulation of lamb.pdf
TR 404	Frazerhurst, L.F.	TR_404_Survey of some cold store operations within the United Kingdom.pdf	Eighteen cold stores in the United Kingdom were visited and the basic cost structure and operational features were established for six of these with the aim of identifying problem areas and means of reducing costs	1974	TR_404_Survey of some cold store operations within the United Kingdom.pdf
TR 405	Denmead, C.F.	TR_405_Anaerobic treatment of effluent from meat processing operations.pdf	A review is given of the anaerobic treatment of organic wastes, with particular emphasis on those methods which have been, or could be used for the treatment of meat wastes.	1974	TR_405_Anaerobic treatment of effluent from meat processing operations.pdf
TR 406	Lambden, A.E.	TR_406_Stabilization of soft offal.pdf	Describes a study of the pre-treatment conditions required to store soft offal before rendering, so that the quality of the recovered tallow is not significantly affected	1974	TR_406_Stabilization of soft offal.pdf
TR 407	Various	TR_407_Technical digest, Volume 16, No 5 – November 1974.pdf	Technical digest	1974	TR_407_Technical digest, Volume 16, No 5 – November 1974.pdf
TR 408	Locker, R.H.	TR_408_Cooking loss in beef. Effect of cold shortening, searing and rate of heating. Time course and histology of changes during cooking.pdf	Techniques developed carlier to measure cooking loss in beef sternomandibularis and rectus abdominis muscles under defined conditions, have here been extended 10 other factors affecting cooking loss.	1974	TR_408_Cooking loss in beef. Effect of cold shortening, searing and rate of heating. Time course and histology of changes during cooking.pdf
TR 409	Locker, R.H.	TR_409_Structure of overstretched beef muscle fibres.pdf	Beef sternomandibularis muscle is difficult to stretch beyond twice its rest length, but single fibres, or bundles of up to a dozen may be stretched to about five times rest length.	1974	TR_409_Structure of overstretched beef muscle fibres.pdf
TR 410	Newton, K.G.	TR_410_Storage of vacuum packaged chilled lamb. 1. Film evaluation.pdf	Successful storage of chilled meat in carcass form for extended periods requires, in addition to low temperatures, some degree of desiccation	1974	TR_410_Storage of vacuum packaged chilled lamb. 1. Film evaluation.pdf
TR 411	West, J.	TR_411_Chemical preservation of blood.pdf	In Europe, chemical preservatives are added to blood for two purposes – To retard microbial spoilage – To obtain stable products	1974	TR_411_Chemical preservation of blood.pdf
TR 412	Anonymous	TR_412_Preparation of meat for transport as chilled or frozen cuts.pdf	The Institute has developed a number of sets of beef processing criteria over the years.	1974	TR_412_Preparation of meat for transport as chilled or frozen cuts.pdf
TR 413	Carse, W.A.	TR_413_A survey of pH values at the surface of beef and lamb carcasses, stored in a chiller.pdf	The surface pH values of lamb and beef carcasses stored at 5°C have been measured over a 5-day period.	1974	TR_413_A survey of pH values at the surface of beef and lamb carcasses, stored in a chiller.pdf
TR 414	Robinson, A.J.	TR_414_Gall collection.pdf	With the recent establishment of a centralized gall processing plant in NewZealand, the need for improved collection methods within meat works has been highlighted.	1974	TR_414_Gall collection.pdf
TR 415	Rushbrook, A.J.	TR_415_Ventilation of slaughter floors in the meat industry.pdf	The ventilation systems of slaughter floors at four export meat works were studied to assess problems in meeting heat removal, comfort, and new hygiene requirements.	1975	TR_415_Ventilation of slaughter floors in the meat industry.pdf
TR 416	Anonymous	TR_416_MIRINZ Bulletin No 3 – Chilling.pdf	Issue devoted to topic of chilling, especially procedures and improving performance	1974	TR_416_MIRINZ Bulletin No 3 – Chilling.pdf
TR 417	Anonymous	TR_417_MIRINZ Newsletter 39 – Save your steam.pdf	Update on projects and other activities; Main article reports on how to increase bolier efficiency	1974	TR_417_MIRINZ Newsletter 39 – Save your steam.pdf
TR 418	Rushbrook, A.J.	TR_418_Temperature control of chilled meat shipments in containers. Part 1. One-dimensional model studies.pdf	A simple one-dimensional single carton mathematical model was used to simulate the temperature response of chilled beef cartons, shipped in containers, to changes in control schemes and ambient temperature.	1974	TR_418_Temperature control of chilled meat shipments in containers. Part 1. One-dimensional model studies.pdf
TR 419	Mawson, R.F.	TR_419_Changes in frozen lamb stored at minus twelve degrees centigrade in stockinet wraps synopsis.pdf	Frozen lamb which had been stored in a freezing works store at -12’C for varying lengths of time of 0, 6, 12 and 24 months was evaluated by laboratory and consumer taste panels	1974	TR_419_Changes in frozen lamb stored at minus twelve degrees centigrade in stockinet wraps synopsis.pdf
TR 420	Anonymous	TR_420_Criteria for floors in freezing works as defined by MIRINZ, with additional requirements and comments from industry.pdf	To define the more important criteria for various processing departments within works	1974	TR_420_Criteria for floors in freezing works as defined by MIRINZ, with additional requirements and comments from industry.pdf
TR 421	Various	TR_421_Technical digest, v.17, no.1, 1975.pdf		1975	TR_421_Technical digest, v.17, no.1, 1975.pdf
TR 422	Anonymous	TR_422_MIRINZ newsletter, no.40.pdf	Update on projects and other activities; Main article reports on MIRINZ policy of evaluation of commercial equipment	1974	TR_422_MIRINZ newsletter, no.40.pdf
TR 423	Lambden, A.E.	TR_423_Notes on the determination of nitrogen in meats by the Kjeldahl method.pdf	Report of investigation on use of mercury or copper as a catalyst, the time of digestion and the ratio of potassium sulphate to sulphuric acid	1974	TR_423_Notes on the determination of nitrogen in meats by the Kjeldahl method.pdf
TR 424	Anonymous	TR_424_MIRINZ bulletin, no.4, 1974. Blood splash.pdf	Issue devoted to topic of blood splash especially appearance, cause and prevention	1974	TR_424_MIRINZ bulletin, no.4, 1974. Blood splash.pdf
TR 425	Lambden, A.E.	TR_425_Changes in free fatty acids during storage of lamb at minus 12 degrees centigrade.pdf	As part of a study of the effects of storage on the quality of frozen lamb, analysis of free fatty acids (FFA) was carried out by titration and by gas chromatography (GLC).	1975	TR_425_Changes in free fatty acids during storage of lamb at minus 12 degrees centigrade.pdf
TR 426	Gill, C.O.	TR_426_Fat production from yeasts utilizing n-alkanes.pdf	Discusses the possibility of producing fatty acids as well as single cell protein on a commercial scale from yeasts utilizing the n-alkane fraction of petroleum is discussed	1974	TR_426_Fat production from yeasts utilizing n-alkanes.pdf
TR 427	Anonymous	TR_427_MIRINZ bulletin, no.1, 1975. Dark cutting beef.pdf	Issue devoted to topic of dark-cutting beef especially cause and prevention	1975	TR_427_MIRINZ bulletin, no.1, 1975. Dark cutting beef.pdf
TR 428	Nottingham, P.M.	TR_428_Microbiology of beef processing. 2. Chilling and aging.pdf	Report of a study to establish the conditions of time and temperature for chilling and aging best suited to satisfy both microbiological and palatability requirements	1975	TR_428_Microbiology of beef processing. 2. Chilling and aging.pdf
TR 429	Denmead, C.F.	TR_429_Pollution. Annual report, 1975.pdf	Outline of research activities on pollution	1975	TR_429_Pollution. Annual report, 1975.pdf
TR 430	McCausland, I.P.	TR_430_Spontaneous toxaemia of pregnancy in sheep. A study of renal function and glomerular fine structure.pdf	Renal function and glomerular fine structure were studied in nine normal late pregnant sheep and in eleven suffering from spontaneous pregnancy toxaemia. All toxaemic sheep had significant impairment of renal function	1974	TR_430_Spontaneous toxaemia of pregnancy in sheep. A study of renal function and glomerular fine structure.pdf
TR 431	Hagyard, C.J.	TR_431_Effects of drying bobby-calf vells on milk-coagulating activity.pdf	Report of investigation to determine the influence of drying bobby-calf vells on rennin yield and quality. Results show drying increases the yield of milk-coagulating enzyme from bobby-calf vells	1974	TR_431_Effects of drying bobby-calf vells on milk-coagulating activity.pdf
TR 432	Fleming, A.K.	TR_432_Survey of an ammonia refrigeration plant at a meat works.pdf	A comprehensive survey and evaluation was made of a large ammonia refrigeration system at a meat works. Ammonia consumption to various departments was measured over two five-day periods, one in winter, one in summer	1975	TR_432_Survey of an ammonia refrigeration plant at a meat works.pdf
TR 433	Anonymous	TR_433_MIRINZ newsletter, no.41. Electrical stunning.pdf	Summarises effects of electrical stunning on the animal and the quality of the meat produced, also brief details on the Baaijens-Oss B.V. horizontal bone press	1975	TR_433_MIRINZ newsletter, no.41. Electrical stunning.pdf
TR 434	Wallace, M.	TR_434_Immune complex-mediated glomerulonephritis with infectious mononucleosis.pdf	Reports on a twenty-four year old man with infectious mononucleosis developed acute glomerulonephritis. Investigations including renal biopsy suggested this was an immune complex-mediated glomerulonephritis not associated with streptococcal infection	1974	TR_434_Immune complex-mediated glomerulonephritis with infectious mononucleosis.pdf
TR 435	Brunton, W.G.	TR_435_Conditioning and aging of lamb at ten degrees centigrade.pdf	Two works’ studies have been undertaken to determine whether lamb of CA quality could be achieved by a one-temperature CA process at 10 degrees centigrade to cover a weekend holding period. Results indicate tenderness is improved	1974	TR_435_Conditioning and aging of lamb at ten degrees centigrade.pdf
TR 436	Rushbrook, A.J.	TR_436_Organisation of processing plant by computer.pdf	Presents an introduction to optimisation methods and their application to processing plant operations	1973	TR_436_Organisation of processing plant by computer.pdf
TR 437	Newton, K.G.	TR_437_Microbiology of Comitrol and Bettcher equipment.pdf	The setting up of a frozen storage trial of meat and meat products produced by the Comitrol meat flaking machine	1975	TR_437_Microbiology of Comitrol and Bettcher equipment.pdf
TR 438	Mawson, R.F.	TR_438_Influence of freezing rate on the quality of consumer packaged minced beef.pdf	The influence of different freezing regimes on the colour, thawing drip losses and microbial flora in frozen minced beef have been studied.	1975	TR_438_Influence of freezing rate on the quality of consumer packaged minced beef.pdf
TR 439	Various	TR_439_Technical digest, v.17, no.2, 1975.pdf		1975	TR_439_Technical digest, v.17, no.2, 1975.pdf
TR 440	Frazerhurst, L.F.	TR_440_Survey of some cold store operations within the U.K.pdf	The Meat Industry Research Institute of New Zealand sponsored a study of the operation of cold stores (refrigerated warehouses) in the United Kingdom.	1975	TR_440_Survey of some cold store operations within the U.K.pdf
TR 441	Dickinson, D.H.	TR_441_Report on technical mission to Iran.pdf	Study the handling and distribution system for frozen -meat in Iran, particularly in Teheran, the most populated centre.	1974	TR_441_Report on technical mission to Iran.pdf
TR 442	Frazerhurst, L.F.	TR_442_Interim report. Part 1. On current developments in electrical stunning of sheep and lamb.pdf	The impending introduction of “humane” slaughter of sheep and lambs by electrical stunning before sticking has focussed attention on the problem of blood splash and the factors which influence its incidence	1975	TR_442_Interim report. Part 1. On current developments in electrical stunning of sheep and lamb.pdf
TR 443	Various	TR_443_Annual research report 1974-7.pdf	An outline of the research activities of the Institute during the year ending 31st March, 1975	1975	TR_443_Annual research report 1974-7.pdf
TR 444	Various	TR_444_Technical digest, v.17, no.3, 1975.pdf		1975	TR_444_Technical digest, v.17, no.3, 1975.pdf
TR 445	Nottingham, P.M.	TR_445_Effect of plating technique and incubation temperature on bacterial counts.pdf	Increasing attention is being paid to microbiological quality control in food processing establishments throughout the world.	1975	TR_445_Effect of plating technique and incubation temperature on bacterial counts.pdf
TR 446	Davey, C.L.	TR_446_Cooking shortening and the toughening of beef.pdf	Locker (1960) first demonstrated that shortening induces toughness in beef.	1975	TR_446_Cooking shortening and the toughening of beef.pdf
TR 447	Various	TR_447_Technical digest, v.17, no.4, 1975.pdf		1975	TR_447_Technical digest, v.17, no.4, 1975.pdf
TR 448	Denmead, C.F.	TR_448_Chemical treatment of freezing works wastes.pdf	In the treatment of meat works’ effluents, New Zealand shares with the U.S.A. and Australia the combination of very large processing works frequently situated remote from municipal treatment facilities municipal treatment facilities,	1975	TR_448_Chemical treatment of freezing works wastes.pdf
TR 449	Anonymous	TR_449_Operational research programme 1975-76.pdf	In order that the electrical stimulation process may be fully utilized, it is essential that a thorough knowledge of the biochemical and physiological parameters be obtained.	1975	TR_449_Operational research programme 1975-76.pdf
TR 450	Marlow, J.C.	TR_450_Survey of energy use at two meat works.pdf	Two meat processing works have been surveyed with a view to the determination of their overall utilization of energy	1975	TR_450_Survey of energy use at two meat works.pdf
TR 451	Gill, C.O.	TR_451_Effect of growth temperature on the lipids of Pseudomonas fluorescens.pdf	The lipid composition of micro-organisms can show considerable variation with changes in the chemical and physical properties of the environment (Cronan & Vagelos, 1972).	1975	TR_451_Effect of growth temperature on the lipids of Pseudomonas fluorescens.pdf
TR 452	Newton, K.G.	TR_452_Microbial contamination of meat in boning and packing rooms.pdf	Aerial contamination in boning and packing rooms of two meat works was studied to assess the importance of airborne micro-organisms as sources of contamination	1975	TR_452_Microbial contamination of meat in boning and packing rooms.pdf
TR 453	Locker, R.H.	TR_453_Histology of highly stretched beef muscle.pdf	Single fibers or small bundles of fibers from ox sternomandibularis may be stretched to five times rest length.	1975	TR_453_Histology of highly stretched beef muscle.pdf
TR 454	Locker, R.H.	TR_454_Transverse anisotropy in beef muscle.pdf	The highly organised fibrillar structure of muscle confers its anisotropic properties, that is, its differing behaviour along and across the fibres.	1976	TR_454_Transverse anisotropy in beef muscle.pdf
TR 455	Marlow, J.C.	TR_455_Blood collection and processing to remove contamination.pdf	Some methods of providing raw liquid blood in a form suitable for input to a fluidized bed drier have been studied	1976	TR_455_Blood collection and processing to remove contamination.pdf
TR 456	Chrystall, B.B.	TR_456_Accelerated conditioning of lamb.pdf	Acclerated conditioning of lamb by electric shock treatment is an important breakthrough for the New Zealand meat industry,	1975	TR_456_Accelerated conditioning of lamb.pdf
TR 457	Anonymous	TR_457_MIRINZ buletin No 2 – Insect control.pdf	Issue devoted to topic of controlling coackroaches, flies and ants within the meat plant	1975	TR_457_MIRINZ buletin No 2 – Insect control.pdf
TR 458	Various	TR_458_Seventeenth Meat Industry Research Conference, Hamilton 1975.pdf	Collection of papers on meat research	1975	TR_458_Seventeenth Meat Industry Research Conference, Hamilton 1975.pdf
TR 459	Davey, C.L.	TR_459_Cold shortening and cooking changes in beef.pdf	Quantitative relationships have been established between pre-rigor shortening in beef sternomandibularis muscle and cooking shrinkage and weight loss.	1975	TR_459_Cold shortening and cooking changes in beef.pdf
TR 460	Davey, C.L.	TR_460_Cold shortening and beef muscle growth.pdf	Cold shortening capacity is related to animal growth.	1975	TR_460_Cold shortening and beef muscle growth.pdf
TR 461	Various	TR_461_Technical digest, Vol 17, No5 – 1975.pdf		1975	TR_461_Technical digest, Vol 17, No5 – 1975.pdf
TR 462	Rushbrook, A.J.	TR_462_Air humidity and temperature psychrometer for high humidity applications.pdf	Environmental surveys of high humidity areas in meat processing works required the measurement of both temperature and  relative humidity.	1976	TR_462_Air humidity and temperature psychrometer for high humidity applications.pdf
TR 463	Davey, C.L.	TR_463_Tenderness of cooked and raw meat from young and old beef animals.pdf	The shortening—toughness relationships for sternomandibularis muscles of young ox and large old bull have been compared.	1975	TR_463_Tenderness of cooked and raw meat from young and old beef animals.pdf
TR 464	Davey, C.L.	TR_464_Paracrystallization of actomyosin.pdf	The interaction of actin and myosin lies at the basis of muscular contraction. For this reason actomyosin , as  gels or threads, has been used as useful contractile model.	1975	TR_464_Paracrystallization of actomyosin.pdf
TR 465	Anonymous	TR_465_MIRINZ bulletin No 3 – Insecticides.pdf	Issue devoted to topic of types of insecticides, where and how to use them and safety precautions, including first aid	1975	TR_465_MIRINZ bulletin No 3 – Insecticides.pdf
TR 466	Various	TR_466_Research progress report – 31 March to 18 August 1975.pdf	An outline of the research activities of the Institute during the year ending 31st March, 1975	1975	TR_466_Research progress report – 31 March to 18 August 1975.pdf
TR 467	Anonymous	TR_467_MIRINZ newsletter, number 42, 1975. Humane slaughter and accelerated conditioning of lamb.pdf	Update on projects and other activities; Main article reports on development of electrical pulses in slaughter	1975	TR_467_MIRINZ newsletter, number 42, 1975. Humane slaughter and accelerated conditioning of lamb.pdf
TR 468	Various	TR_468_Technical digest, v.17, no.6, 1975.pdf		1976	TR_468_Technical digest, v.17, no.6, 1975.pdf
TR 469	Anonymous	TR_469_Guidelines for the manufacture of restructured mutton using the Comitrol-Bettcher process.pdf	The product has a pleasant meaty flavour without added flavourings	1975	TR_469_Guidelines for the manufacture of restructured mutton using the Comitrol-Bettcher process.pdf
TR 470	Chrystall, B.B.	TR_470_Accelerated conditioning of lamb.pdf	Accelerated conditioning of lamb by the use of high voltage electrical stimulation has been investigated in model and pilot scale studies	1975	TR_470_Accelerated conditioning of lamb.pdf
TR 471	Locker, R.H.	TR_471_Effect of shortening during cooking on tenderness and histology of beef.pdf	In muscles which have gone into rigor at 15°C or 37°C without shortening, prevention of cooking shortening leads to greater toughness than in samples cooked free.	1975	TR_471_Effect of shortening during cooking on tenderness and histology of beef.pdf
TR 472	Anonymous	TR_472_Guidelines for the aging of conditioned lamb legs.pdf	Conditioning refers to the early stages of holding lambs during which the normal post-mortem changes are going to completion (rigor mortis) at sufficiently high temperatures to avoid cold shortening.	1975	TR_472_Guidelines for the aging of conditioned lamb legs.pdf
TR 473	Locker, R.H.	TR_473_New concepts in meat processing.pdf	The relationship between meat tenderness and refrigeration technology has only begun to be understood in the last decade, although refrigeration has been with the industry for a century.	1975	TR_473_New concepts in meat processing.pdf
TR 474	Gill, C.O.	TR_474_Effect of delayed evisceration on the mycrobial quality of meat.pdf	The postmortem invasion of muscle and other tissues by bacteria from the intestinal tract was studied with the use of radioactive tracers.	1975	TR_474_Effect of delayed evisceration on the mycrobial quality of meat.pdf
TR 475	Locker, R.H.	TR_475_Rigor mortis in beef sternomandibularis muscle at 37°C.pdf	Beef sternomandibularis muscle, restrained from shortening, was more tender if it entered rigor at 37°C than at 15°C.	1975	TR_475_Rigor mortis in beef sternomandibularis muscle at 37°C.pdf
TR 476	Wenham, L.M.	TR_476_Properties and utilization of enucleated lamb kidneys.pdf	The purposes of this study have been to determine the effects of enucleation on the quality of the kidney as a fancy meat, and whether, since kidneys become available in bulk, further useful product development is possible.	1976	TR_476_Properties and utilization of enucleated lamb kidneys.pdf
TR 477	Anonymous	TR_477_Guidelines for the conditioning and aging of squat posture lamb cuts for MEDCO.pdf	Conditioning prevents the later development of excessive toughness, but on its own does not entirely counter the occasional occurrence of slight to moderate toughness	1975	TR_477_Guidelines for the conditioning and aging of squat posture lamb cuts for MEDCO.pdf
TR 478	Nottingham, P.M.	TR_478_Use of wood in cold stores.pdf	In the past, wood was widely used in the meat industry as a structural material, as well as for floors, room linings and working surfaces.	1975	TR_478_Use of wood in cold stores.pdf
TR 479	Haughey, D.P.	TR_479_Heparin and mucosa collection.pdf	In the course of an overseas trip in 1975 visits were made to a number of uharmaceutical companies connected with heparin production in Europe	1976	TR_479_Heparin and mucosa collection.pdf
TR 480	Locker, R.H.	TR_480_Tenderness in relation to the temperature of rigor onset in cold shortened beef.pdf	Here we wish to report briefly on two further experiments in which beef sternomandibularis muscle was allowed to cold shorten for 24 h.	1976	TR_480_Tenderness in relation to the temperature of rigor onset in cold shortened beef.pdf
TR 481	Various	TR_481_Technical digest, v.18, no.1, 1976.pdf		1976	TR_481_Technical digest, v.18, no.1, 1976.pdf
TR 482	Anonymous	TR_482_Nitrates and nitrites in cured meats.pdf	Summarises possible carcinogenic effects of using nitrates and nitrites in the manufacture of cured meat products are discussed. Regulations proposed by USDA for banning the use of nitrates and restricting the use of nitrites	1975	TR_482_Nitrates and nitrites in cured meats.pdf
TR 483	Anonymous	TR_483_More about nitrates and nitrites.pdf	Reproduces information prepared by the American Meat Institute on the use of nitrates and nitrites in cured meats	1975	TR_483_More about nitrates and nitrites.pdf
TR 484	Haughey, D.P.	TR_484_Frozen meat transportation in New Zealand using insulated containers.pdf	Reports results of series of temperature measurements made during static and rail haulage tests with six point one length I.S.O. containers stowed with frozen lamb carcasses, or cartons of boneless beef, lamb cuts or offals	1975	TR_484_Frozen meat transportation in New Zealand using insulated containers.pdf
TR 485	Davey, C.L.	TR_485_Temperature coefficient of beef aging.pdf	A study has been made of the effect of holding temperature on the ageing of beef sternomandibularis muscle.	1976	TR_485_Temperature coefficient of beef aging.pdf
TR 486	Davey, C.L.	TR_486_Effects of ageing and cooking on the tenderness of beef muscle.pdf	In the last 10 years the much clearer understanding of muscle structure and function has advanced our knowledge of the mechanism of meat ageing.	1976	TR_486_Effects of ageing and cooking on the tenderness of beef muscle.pdf
TR 487	Rigg, W.J.	TR_487_Plastic film testing – Interim report.pdf	General discussion of packaging meat export products	1976	TR_487_Plastic film testing – Interim report.pdf
TR 488	Anonymous	TR_488_MIRINZ Bulletin – Food poisoning.pdf	Issue devoted to topic of causes of food poisoning, and the need for strict hygiene practices to reduce its incidence	1975	TR_488_MIRINZ Bulletin – Food poisoning.pdf
TR 489	Haughey, D.P.	TR_489_Insulin and pancreas.pdf	Present and future prospects for insulin and other products derived from the pancreas gland are discussed. Markets, prices and yields are analysed and the proper procedures for pancreas collection and handling are summarised	1976	TR_489_Insulin and pancreas.pdf
TR 490	Chrystall, B.B.	TR_490_Electrical stimulation and lamb tenderness.pdf	High voltage (3600 V) electrical stimulation of freshly slaughtered lambs has been investigated as a practical method of accelerating glycolysis.	1975	TR_490_Electrical stimulation and lamb tenderness.pdf
TR 491	Davey, C.L.	TR_491_Carcass electrical stimulation to prevent cold shortening in beef.pdf	If beef sides are subjected to a 1-2 min period of high-voltage (3600 V) electrical stimulation immediately after carcass dressing, the time for rigor setting is reduced from 24h to about 5h.	1975	TR_491_Carcass electrical stimulation to prevent cold shortening in beef.pdf
TR 492	Davey, C.L.	TR_492_Structural changes in beef muscle during ageing.pdf	The ageing of beef muscle set in rigor mortis while restrained at twice its resting, excised length has been examined.	1975	TR_492_Structural changes in beef muscle during ageing.pdf
TR 493	Edwards, B.F.	TR_493_Evaluation of a commercial finned evaporator.pdf	To evaluate performance as an aid to economical design, the overall heat transfer coefficient of a typical finned evaporator	1976	TR_493_Evaluation of a commercial finned evaporator.pdf
TR 494	Davey, C.L.	TR_494_Organization of myosin molecules in the muscle thick filament.pdf	Tryptic treatment of muscle thick filaments reveals the underlying back bone of aggregated L-meromyosnias a coil of 3 secondary filaments (helical repeat 130 nm) each in turn a coil of 3 finer ones.	1976	TR_494_Organization of myosin molecules in the muscle thick filament.pdf
TR 495	Anonymous	TR_495_MEDCO specification for the conditioning of lamb.pdf	Lists rules which must be followed if lamb is to reach an acceptable level of tenderness	1976	TR_495_MEDCO specification for the conditioning of lamb.pdf
TR 496	Anonymous	TR_496_Microbiological monitoring of head meat and neck trimmings.pdf	Instructions are given for the sampling and bacteriological examination of head meat and neck trimmings	1976	TR_496_Microbiological monitoring of head meat and neck trimmings.pdf
TR 497	Cooper, R.N.	TR_497_Guidelines for conducting a survey of freezing works effluents.pdf	The objectives to be accomplished in conducting an in-plant survey of effluents	1976	TR_497_Guidelines for conducting a survey of freezing works effluents.pdf
TR 498	Newton, K.G.	TR_498_Storage of vacuum packaged chilled lamb. 2. Influence of delay between cutting and packing and level of vacuum applied during packing.pdf	Storage trial conducted to investigate the effects on the storage life and microflora of vacuum packaged chilled lamb cuts, of delays up to 24 hours between cutting and packing and vacuum levels of 300 and 580 mm Hg drawn during packing	1976	TR_498_Storage of vacuum packaged chilled lamb. 2. Influence of delay between cutting and packing and level of vacuum applied during packing.pdf
TR 499	Mullan, H.K.	TR_499_Noise in the meat industry.pdf	Investigations were made at three North Island freezing works to assess the problem of noise as a health hazard	1976	TR_499_Noise in the meat industry.pdf
TR 500	Newton, K.G.	TR_500_Microbiological counting methods.pdf	Hygiene and quality control programmes in meat works require regular microbiological assessment of their effectiveness.	1976	TR_500_Microbiological counting methods.pdf
TR 501	Various	TR_501_Technical digest, v.18, no.2, 1976.pdf		1976	TR_501_Technical digest, v.18, no.2, 1976.pdf
TR 502	Patent	TR_502_Improvements in products immersion freezing machines – Patent specification.pdf	An immersion freezing machine consisting of an endless conveyor with wire frame pushers sited under a mesh screen is described. It is particularly designed for treating small products such as sheep brains and kidneys	1971	TR_502_Improvements in products immersion freezing machines – Patent specification.pdf
TR 503	Patent	TR_503_Improvements in or relating to the preparation of chilled or frozen meat. Provisional specification.pdf	A method of accelerating the conditioning process of carcasses by electrically stimulating the hanging carcasses within five minutes of slaughter is described	1974	TR_503_Improvements in or relating to the preparation of chilled or frozen meat. Provisional specification.pdf
TR 504	Patent	TR_504_Method of and means for liquid extraction from gall bladders. Provisional specification.pdf	A machine which will cleanly cut gall bladders of animal origin and permit the efficient separation of the bladder skins and the liquid gall is described	1974	TR_504_Method of and means for liquid extraction from gall bladders. Provisional specification.pdf
TR 505	Patent	TR_505_Improvements in or relating to electrical stunning apparatus. Complete specification.pdf	An improved system of electrical stunning of animals, primarily sheep, lambs, and calves, is described	1975	TR_505_Improvements in or relating to electrical stunning apparatus. Complete specification.pdf
TR 506	Locker, R.H.	TR_506_Histology of highly-stretched beef muscle. 2. Further evidence on the location and nature of gap filaments.pdf	The response of beef muscle fibers to gross overstretch varied. In most fibers the A-filaments dislocated and stretched, and then a gap opened between the A- and I-bands.	1975	TR_506_Histology of highly-stretched beef muscle. 2. Further evidence on the location and nature of gap filaments.pdf
TR 507	Locker, R.H.	TR_507_Histology of highly-stretched beef muscle. 3. Abnormal contraction patterns in ox muscle, produced by overstretching during pre-rigor blending.pdf	Ox muscle, blended in the prerigor state in a “relaxing” medium, does not produce unshortened myofibrils, but ones in which both sarcomeres and A-bands are contracted, by up to half their normal length.	1975	TR_507_Histology of highly-stretched beef muscle. 3. Abnormal contraction patterns in ox muscle, produced by overstretching during pre-rigor blending.pdf
TR 508	Kirton, A.H.	TR_508_Determination of age of lamb carcasses from pelvic ossification.pdf	In a study involving over 300 pelves from lambs of known age at slaughter it was shown that time of ossification was poorly related to age of lamb.	1975	TR_508_Determination of age of lamb carcasses from pelvic ossification.pdf
TR 509	Lambden, A.E.	TR_509_Effect of coagulation and drying on amino acids present in blood.pdf	Current practice for the processing of blood recovered from slaughtered animals is heat coagulation followed by centrifugation and heat drying of the coagulum	1976	TR_509_Effect of coagulation and drying on amino acids present in blood.pdf
TR 510	Lambden, A.E.	TR_510_Effects of further heating on dried blood.pdf	The Ministry of Agriculture & Fisheries’ “Manual of Documentation for Meat and Meat Products Exported from N.Z.” sets out the requirements for heat sterilization of these materials	1976	TR_510_Effects of further heating on dried blood.pdf
TR 511	Various	TR_511_Annual research report 1975-76.pdf	An outline of the research activities of the Institute during the year ending 31st March, 1976	1976	TR_511_Annual research report 1975-76.pdf
TR 512	Fleming, A.K.	TR_512_Survey of refrigerated facilities in New Zealand.pdf	New Zealand’s economy is based on pastoral agriculture and, since 1882, when the first shipment of frozen meat was exported, refrigeration has been an essential link in the food export industries.	1977	TR_512_Survey of refrigerated facilities in New Zealand.pdf
TR 513	Anonymous	TR_513_MIRINZ Bulletin – Refrigeration-2.pdf	Issue devoted to topic of methods of improving refrigeration plant efficiency	1976	TR_513_MIRINZ Bulletin – Refrigeration-2.pdf
TR 514	Anonymous	TR_514_Operational research programme, 1976-1977.pdf	Outline of the proposed research programme for 1976-1977	1976	TR_514_Operational research programme, 1976-1977.pdf
TR 515	Tobin, P.A.	TR_515_Comprehensive index to MIRINZ publications, 1-400.pdf	Index to MIRINZ publications	1976	TR_515_Comprehensive index to MIRINZ publications, 1-400.pdf
TR 516	Various	TR_516_Technical digest, v.18, no.3, 1976.pdf		1976	TR_516_Technical digest, v.18, no.3, 1976.pdf
TR 517	Locker, R.H.	TR_517_Histology of highly-stretched beef muscle. 4. Evidence for movement of gap filaments through the Z-line, using the N2-line and M-line as markers.pdf	In heavily loaded rigor muscle, breaks or stretch zones often occur on one side of the Z-line. The N2-line in the opposite intact I-band is dragged toward the Z-line.	1976	TR_517_Histology of highly-stretched beef muscle. 4. Evidence for movement of gap filaments through the Z-line, using the N2-line and M-line as markers.pdf
TR 518	Fleming, A.K.	TR_518_Evaluation of the South Island meat loaders and transport system for frozen lamb.pdf	A two-week survey was made of temperatures in frozen lamb carcasses through the South Island transport systems via the meat loaders at Bluff and Timaru	1976	TR_518_Evaluation of the South Island meat loaders and transport system for frozen lamb.pdf
TR 519	Various	TR_519_Eighteenth meat industry research conference, Rotorua – 1976.pdf	Collection of papers on meat research	1976	TR_519_Eighteenth meat industry research conference, Rotorua – 1976.pdf
TR 520	Anonymous	TR_520_MIRINZ Newsletter, No 45 – Use of dry ice in railway wagons.pdf	Articles on the possible use of dry ice in railway wagons, studies on flooring materials for freezing works, effects of heating dried blood, an evaluation of a decanter centrifuge, and the use of ultrafiltration for effluent treatment	1976	TR_520_MIRINZ Newsletter, No 45 – Use of dry ice in railway wagons.pdf
TR 521	Fernando, T.	TR_521_Blood processing. Feasibility study of some alternatives.pdf	Investigates the feasibility of collecting and processing cattle blood as edible plasma and red-cells	1976	TR_521_Blood processing. Feasibility study of some alternatives.pdf
TR 522	Nottingham, P.M.	TR_522_International commission on microbiological specifications for foods. Report on 1976 meeting.pdf	Collection of papers on microbiological specifications for foods. Held in Alexandria, Egypt, March 23rd-April 1st 1976	1976	TR_522_International commission on microbiological specifications for foods. Report on 1976 meeting.pdf
TR 523	Anonymous	TR_523_Wall cladding test report.pdf	A white polypropylene-polyethylene copolymer sheet material 3 mm thick in 1.2×2.4 m (8’x4′) sheets.	1976	TR_523_Wall cladding test report.pdf
TR 524	Working Party	TR_524_Report of the Working Party on Automatic Carcass Freezers, 10 June 1976.pdf	Dr Fleming outlined the principal findings in a survey of five automatic carcass freezers, as previously presented at the 1976 Meat Industry Research Conference in Rotorua	1976	TR_524_Report of the Working Party on Automatic Carcass Freezers, 10 June 1976.pdf
TR 525	Anonymous	TR_525_Specification for accelerated conditioning of lambs before dressing.pdf	Conditioning is allowing the normal post mortem changes to go to completion (rigor mortis) before chilling or freezing, so that toughness development from cold or thaw shortening is prevented	1976	TR_525_Specification for accelerated conditioning of lambs before dressing.pdf
TR 526	Fernando, T.	TR_526_Utilizing paunch content material by ultrafiltration.pdf	Paunch content material (PCM) is currently regarded as a waste stream	1976	TR_526_Utilizing paunch content material by ultrafiltration.pdf
TR 527	Locker, R.H.	TR_527_Extensibility, strength and tenderness of beef cooked to various degrees.pdf	The response to loading of strips of ox sternomandibularis muscle varies greatly with degree of cooking.	1976	TR_527_Extensibility, strength and tenderness of beef cooked to various degrees.pdf
TR 528	Lambden, A.E.	TR_528_Effects of heat on the lysine content of dried blood.pdf	The results confirm the previously reported finding that protein damage becomes significant after heating at temperatures about 175° for 1 h (MIRINZ 510) and show that FDNB-reactive lysine is more sensitive to heat damage than total lysine.	1976	TR_528_Effects of heat on the lysine content of dried blood.pdf
TR 529	Locker, R.H.	TR_529_Ham and bacon from lamb. Papers presented at a seminar held at MIRINZ on 11th August 1976.pdf	The dwindling of dairy wastes has adversely effected pig production	1976	TR_529_Ham and bacon from lamb. Papers presented at a seminar held at MIRINZ on 11th August 1976.pdf
TR 530	Gill, C.O.	TR_530_Substrate limitation of bacterial growth at meat surfaces.pdf	Utilization of the low molecular weight, soluble components of meat by an anaerobic and an aerobic spoilage bacterium was examined.	1976	TR_530_Substrate limitation of bacterial growth at meat surfaces.pdf
TR 531	Working Party	TR_531_Brief of space requirements. Proposed extension to Meat Research Complex, Ruakura, Ministry of Agriculture & Fisheries, to enable MIRINZ to participate in research work.pdf	General requirements for the proposed extension to the Meat Research Complex at Ruakura are outlined	1976	TR_531_Brief of space requirements. Proposed extension to Meat Research Complex, Ruakura, Ministry of Agriculture & Fisheries, to enable MIRINZ to participate in research work.pdf
TR 532	Anonymous	TR_532_MIRINZ Newsletter, No 46 – Electrical stunning gun.pdf	Articles on developments associated with the introduction of the MIRINZ electrical stunning gun into the works situation, developments in the use of accelerated conditioning and the results of a study into the storage life of gas packaged lamb	1976	TR_532_MIRINZ Newsletter, No 46 – Electrical stunning gun.pdf
TR 533	Various	TR_533_Technical digest, v.18, no.4, 1976.pdf		1976	TR_533_Technical digest, v.18, no.4, 1976.pdf
TR 534	Anonymous	TR_534_Specification for the preparation and freezing of hot-boned bobby veal.pdf	When bobby calves are processed and handled as per this Specification, the requirement that all bobby calves are chilled to a deep body temperature of 10degrees c per M. D. circ ular 197 1/57 of 5th March 1971, before boning is waived.	1976	TR_534_Specification for the preparation and freezing of hot-boned bobby veal.pdf
TR 535	Haughey, D.P.	TR_535_Market potential and processing of blood products – some overseas observations.pdf	Discusses market potential with reference to production volumes, prices, product uses and characteristics. The major applications considered are human edible foods, animal and insect foods, and adhesives	1976	TR_535_Market potential and processing of blood products – some overseas observations.pdf
TR 536	Fernando, T.	TR_536_Blood concentration by ultrafiltration.pdf	The utilization of ultrafiltration (UF) for concentrating cattle blood has been extensively investigated in this work.	1976	TR_536_Blood concentration by ultrafiltration.pdf
TR 537	Anonymous	TR_537_MIRINZ Bulletin – Noise control.pdf	Issue devoted to topic of noise and its effects on personnel, including basic methods of reducing noise within the meat works	1976	TR_537_MIRINZ Bulletin – Noise control.pdf
TR 538	Not Used
TR 539	Working Party	TR_539_Minutes of a meeting of the Working Party on the Automation of Carcass Marshalling, September 9th, 1976.pdf	Present costs of marshalling carcasses, the DSIR work on automatic weighing and grading and the proposed DSIR system for automatic marshalling are summarised. Alternative methods under development, and in use, are also described	1976	TR_539_Minutes of a meeting of the Working Party on the Automation of Carcass Marshalling, September 9th, 1976.pdf
TR 540	Davey, C.L.	TR_540_Tensile strength and the tenderness of beef sternomandibularis muscle.pdf	Tenderness of meat is undoubtedly related to mechanical strength and can be measured as a shearing force across the fibre by a tenderometer.	1976	TR_540_Tensile strength and the tenderness of beef sternomandibularis muscle.pdf
TR 541	Various	TR_541_Research progress report 1st April to 14th October 1976.pdf	Current research projects are outlined giving the object, background and progress to date of each project	1976	TR_541_Research progress report 1st April to 14th October 1976.pdf
TR 542	Wenham, L.M.	TR_542_Effect of marinading on beef.pdf	Originally a marinade was a brine used to pickle fish, but the term now implies an acidic liquid used to soften and flavour meat or fish.	1976	TR_542_Effect of marinading on beef.pdf
TR 543	Davey, C.L.	TR_543_Thaw contracture and the disappearance of adenosinetriphosphate in frozen lamb.pdf	Tenderness studies have received considerable impetus with the discoveries that the shortened state of meat in large part determines toughness, and that pre-rigor chilling stimulates shortening.	1976	TR_543_Thaw contracture and the disappearance of adenosinetriphosphate in frozen lamb.pdf
TR 544	Anonymous	TR_544_Staff directives, 1976.pdf	Staff directives	1976	TR_544_Staff directives, 1976.pdf
TR 545	Gilbert, K.V.	TR_545_Carcass electrical stimulation and early boning of beef.pdf	In beef sides subjected to a 2 min period of high voltage (3600 V) electrical stimulation immediately after carcass dressing, rigor developed in 5 h, the ultimate pH of the meat being reached in that time.	1976	TR_545_Carcass electrical stimulation and early boning of beef.pdf
TR 546	Various	TR_546_Technical digest, v.18, no.5, 1976.pdf		1976	TR_546_Technical digest, v.18, no.5, 1976.pdf
TR 547	Frazerhurst, L.F.	TR_547_An inter-company cost performance study of the handling, freezing and storage of carcass and cartoned meat.pdf	Reports results of an inter-company comparison of the costs incurred in moving carcasses from the cooling floor entrance to transportation load-out, and cartons from the point of production to transportation load-out	1976	TR_547_An inter-company cost performance study of the handling, freezing and storage of carcass and cartoned meat.pdf
TR 548	Law, N.H.	TR_548_Electrical safety guidelines for the operation of accelerated conditioning systems.pdf	The accelerated conditioning (AC) of meat has called for a technology which requires the strict observance of safety precautions to ensure the safety of works personnel	1976	TR_548_Electrical safety guidelines for the operation of accelerated conditioning systems.pdf
TR 549	Locker, R.H.	TR_549_Meat tenderness and the gap filaments.pdf	A theory is developed relating the myofibrillar component of meat tenderness to a third set of filaments in the sarcomere: the ‘gap filaments’.	1976	TR_549_Meat tenderness and the gap filaments.pdf
TR 550	Davey, C.L.	TR_550_Freezing rate, frozen storage and lamb tenderness.pdf	Although refrigeration has long been the overriding means of preserving meat, its effect on tenderness has only been systematically studied in recent years (Locker et al., 1975) al., 1975).	1977	TR_550_Freezing rate, frozen storage and lamb tenderness.pdf
TR 551	West, J.	TR_551_Heparin recovery processing of ovine intestinal mucosa.pdf	Recovery of the blood anticoagulant, heparin, from ovine intestinal mucosa has been proposed	1976	TR_551_Heparin recovery processing of ovine intestinal mucosa.pdf
TR 552	Anonymous	TR_552_Protocol for the measurement of muscle pH.pdf	There are two pH values that are considered as indicators of meat quality.	1976	TR_552_Protocol for the measurement of muscle pH.pdf
TR 553	Law, N.H.	TR_553_Studies relating to blood splash in lambs and sheep.pdf	Collection of papers on the problem of blood splash and its relationship to stunning and slaughter procedures	1976	TR_553_Studies relating to blood splash in lambs and sheep.pdf
TR 554	Anonymous	TR_554_MIRINZ Bulletin – Stock meals – How to produce clean feeding meals for stock.pdf	Issue devoted to topic of methods of producing a clean meal and avoiding its recontamination	1976	TR_554_MIRINZ Bulletin – Stock meals – How to produce clean feeding meals for stock.pdf
TR 555	Various	TR_555_Technical digest, v.19, no.1, 1977.pdf		1977	TR_555_Technical digest, v.19, no.1, 1977.pdf
TR 556	Durbin, J.R.	TR_556_Computer simulation of a refrigeration evaporator. Part I. Air temperature studies.pdf	A mathematical model of a refrigeration evaporator was developed as part of a larger study into the environmental control of meat chillers	1976	TR_556_Computer simulation of a refrigeration evaporator. Part I. Air temperature studies.pdf
TR 557	Anonymous	TR_557_MIRINZ Newsletter, No 47 – Safety with fluorocarbon refrigerants.pdf	Articles on safety measures to use when dealing with FC-22 refrigerant, problems with the introduction of the electrical stunning gun and the occurrence of bruising on beef carcasses caused when the animals roll out of the stunning box	1977	TR_557_MIRINZ Newsletter, No 47 – Safety with fluorocarbon refrigerants.pdf
TR 558	Munro, P.A.	TR_558_Meat hydrolysis with free and immobilised proteases – A preliminary report.pdf	Many waste meat tissues which are at present downgraded to stock feed or fertiliser could be used to make edible products for human consumption	1977	TR_558_Meat hydrolysis with free and immobilised proteases – A preliminary report.pdf
TR 559	Anonymous	TR_559_Operational research programme – 1977-78.pdf	Fields of study, together with their object and background, where needed, are described.	1977	TR_559_Operational research programme – 1977-78.pdf
TR 560	Various	TR_560_Research progress report – Oct 76-Mar 77.pdf	Research progress report	1977	TR_560_Research progress report – Oct 76-Mar 77.pdf
TR 561	Heddle, J.H.	TR_561_Introduction to the principles and effects of euthropication.pdf	This paper attempts to provide a simple yet comprehensive introduction to eutrophication and its effects.	1976	TR_561_Introduction to the principles and effects of euthropication.pdf
TR 562	Anonymous	TR_562_MIRINZ Bulletin – Sheep parasites.pdf	Issue devoted to topic of four common sheep parasites: sheep measles, sarcocysts, liver fluke and hydatids	1977	TR_562_MIRINZ Bulletin – Sheep parasites.pdf
TR 563	Various	TR_563_Technical digest, v.19, no.2, 1977.pdf		1977	TR_563_Technical digest, v.19, no.2, 1977.pdf
TR 564	Rigg, W.J.	TR_564_Evaluation of film used for the export of chilled beef.pdf	The re-examination of the contents of two containers of vacuum packaged chilled beef in which there had been inadequate temperature control presented the opportunity to evaluate the properties of the packaging film used.	1977	TR_564_Evaluation of film used for the export of chilled beef.pdf
TR 565	Mawson, R.F.	TR_565_Evaluation of light weight boards for boneless beef cartons.pdf	With the advent of mechanical handling and containerization, interest has been expressed in using lighter weight carton boards for packing frozen boneless beef to reduce packaging costs and increase the efficiency of container utilization.	1977	TR_565_Evaluation of light weight boards for boneless beef cartons.pdf
TR 566	Bentley, G.R.	TR_566_Hygiene. Reason why.pdf	Is hygiene just a waste of money?	1977	TR_566_Hygiene. Reason why.pdf
TR 567	Lambden, A.E.	TR_567_Amino acid content of New Zealand meat and bone meals.pdf	Feeding meals produced by a number of works have been analysed and the amino acid content compared with the dietary requirements of chickens and pigs.	1977	TR_567_Amino acid content of New Zealand meat and bone meals.pdf
TR 568	Rushbrook, A.J.	TR_568_Computer programs for direct digital control of engineering plant.pdf	Computer control programs are presented which are suitable for controlling industrial engineering equipment under direct digital control	1977	TR_568_Computer programs for direct digital control of engineering plant.pdf
TR 569	Phillips, D.M.	TR_569_Versatile power supply for electronic flash tubes.pdf	Readers of the treatise on photomicrography by Loveland (1970), may be interested in constructing the electronic flash circuitry described therein.	1977	TR_569_Versatile power supply for electronic flash tubes.pdf
TR 570	Locker, R.H.	TR_570_Lamb ham and bacon.pdf	The dwindling of dairy wastes has caused a decline in pig production in New Zealand.	1977	TR_570_Lamb ham and bacon.pdf
TR 571	Gill, C.O.	TR_571_Penetration of bacteria into meat.pdf	Bacteria are confined to the surface of meat during the logarithmic phase of growth.	1977	TR_571_Penetration of bacteria into meat.pdf
TR 572	Frazerhurst,L.F.	TR_572_Report on percussion stunning trial- Horotiu – 7-9th and 10th March 1977.pdf	Discusses trials of the Telford Equipment Company’s cartridge operated percussion gun for slaughtering sheep and lambs, as an alternative to electrical stunning in a normal production situation	1977	TR_572_Report on percussion stunning trial- Horotiu – 7-9th and 10th March 1977.pdf
TR 573	Bass, J.J.	TR_573_Effects of induced cryptorchidism in bulls.pdf	Artificial  clyptorchidism causes aspermatogenesis in a number of mammalian species	1976	TR_573_Effects of induced cryptorchidism in bulls.pdf
TR 574	Fernando, T.	TR_574_Ultrafiltration of blood washings.pdf	Two types of commercially available ultrafiltration (UF) membranes have been evaluated for concentrating blood washings (sticking area blood wash water)	1977	TR_574_Ultrafiltration of blood washings.pdf
TR 575	Rushbrook, A.J.	TR_575_Automatic environmental control of meat chillers.pdf	Correct environmental control of meat chilling is essential if carcass product quality is to be maintained	1977	TR_575_Automatic environmental control of meat chillers.pdf
TR 576	Various	TR_576_Annual research report 1976-77.pdf	An outline of the research activities of the Institute during the year ending 31st March, 1977	1977	TR_576_Annual research report 1976-77.pdf
TR 577	Newton, K.G.	TR_577_Coliforms from hides and meat.pdf	Most of the coliforms on meat probably originate from contamination on the hide of the animal	1976	TR_577_Coliforms from hides and meat.pdf
TR 578	Fleming, A.K.	TR_578_Evaluation of automatic carcass freezer.pdf	A brief evaluation was made of the physical aspects of the freezer.	1975	TR_578_Evaluation of automatic carcass freezer.pdf
TR 579	Fleming, A.K.	TR_579_Addendum to Evaluation of automatic carcass freezer, Thos. Borthwick and Sons, Feilding, 1976.pdf	This report examines the effect of two changes made to the freezer to improve its performance, following an earlier survey made in December 1975.	1976	TR_579_Addendum to Evaluation of automatic carcass freezer, Thos. Borthwick and Sons, Feilding, 1976.pdf
TR 580	Edwards, B.F.	TR_580_Survey of referigeration facilites at Tomoana Works, Nelsons (NZ) Ltd, Hastings.pdf	A detailed survey was made of the ammonia refrigeration system at the Tomoana works,	1976	TR_580_Survey of referigeration facilites at Tomoana Works, Nelsons (NZ) Ltd, Hastings.pdf
TR 581	Edwards, B.F.	TR_581_Survey of referigeration facilities at Patea Freezing Co. Ltd.pdf	A detailed survey was made of the ammonia refrigeration system at the Patea works.	1977	TR_581_Survey of referigeration facilities at Patea Freezing Co. Ltd.pdf
TR 582	Mullan, H.K.	TR_582_Survey of beef house at Pacific Freezing.pdf	Following complaints from the meat inspectors regarding the noise on the beef floor MIRINZ was requested to survey the area and comment on the situation.	1977	TR_582_Survey of beef house at Pacific Freezing.pdf
TR 583	Rushbrook, A.J.	TR_583_Comparison of thermostat and computer control of a beef chiller environment at Westfield Freezing Works.pdf	Previous pilot scale studies at MIRINZ on the environmental control of meat chillers showed that computer control could yield significant improvements in process operation.	1977	TR_583_Comparison of thermostat and computer control of a beef chiller environment at Westfield Freezing Works.pdf
TR 584	Not Used
TR 585	Not Used
TR 586	Rushbrook, A.J.	TR_586_Temperature control of chilled meat shipments in containers. Part 2. Two-dimensional model studies.pdf	The shipment of chilled meat in containers requires the product to be maintained within a very narrow temperature range to prevent freezing or meat spoilage	1977	TR_586_Temperature control of chilled meat shipments in containers. Part 2. Two-dimensional model studies.pdf
TR 587	Fry, G.N.	TR_587_Freeze fracture studies of nexuses between smooth muscle cells.pdf	The freeze-fracture appearance of the nexus was compared in the smooth muscle of guinea pig sphincter pupillae, portal vein, pulmonary artery taenia coli, uretzr, and vas deferens, mouse vas deferens	1977	TR_587_Freeze fracture studies of nexuses between smooth muscle cells.pdf
TR 588	Frazerhurst, L.F.	TR_588_Current status of paralec stunning equipment.pdf	Consistent electrical stunning of sheep and lambs depends mainly on the ability to achieve a good electrical contact between the stunner electrodes and the animals head.	1977	TR_588_Current status of paralec stunning equipment.pdf
TR 589	Gilbert, K.V.	TR_589_Electrical stimulation and the hot boning of beef.pdf	Beef sides were stimulated immediately after carcass dressing and then hot boned, the prima l cut s being t ransferred to freezing or chilling at 2 h post mortem.	1977	TR_589_Electrical stimulation and the hot boning of beef.pdf
TR 590	Rushbrook, A.J.	TR_590_Temperature control simulation of chilled meat in containers.pdf	Shipment of chilled meat in containers from New Zealand involves long transit times, and, to be successful, the product should be maintained between -0.5 and -1.5°C.	1976	TR_590_Temperature control simulation of chilled meat in containers.pdf
TR 591	Fleming, A.K.	TR_591_Refrigeration demands for meat processing.pdf	A recent survey of refrigerated facilities in New Zealand (Fleming, 1976) established that the frozen meat export industry was by far the largest user of refrigeration.	1976	TR_591_Refrigeration demands for meat processing.pdf
TR 592	Davey, C.L.	TR_592_Carcass electrical stimulation to prevent cold shortening toughness in beef.pdf	The advent of commercial refrigeration has been regarded as a panacea to the simple preservation by freezing of foodstuffs which, if properly packaged, could be safely stored for months, if not years.	1976	TR_592_Carcass electrical stimulation to prevent cold shortening toughness in beef.pdf
TR 593	Frazerhurst, L.F.	TR_593_Cost performance analyses in large cold storage facilities.pdf	The primary measure of efficiency in cold storage and associated operations is cost.	1976	TR_593_Cost performance analyses in large cold storage facilities.pdf
TR 594	Various	TR_594_Technical digest, Volume 19, No 3 – 1977.pdf		1977	TR_594_Technical digest, Volume 19, No 3 – 1977.pdf
TR 595	Anonymous	TR_595_MIRINZ Newsletter No 48 – Accelerated conditioning – Progress.pdf	Articles on progress in research on accelerated conditioning and the continuing controversy over the nitrite/nitrosamine problem in meat	1977	TR_595_MIRINZ Newsletter No 48 – Accelerated conditioning – Progress.pdf
TR 596	O’Gill, C.	TR_596_Lipid accumulation in an oleaginous yeast (Candida 107) growing on glucose in single-stage continuous culture.pdf	Lipid -producing (oleaginous) organisms have been known for many years, and their potential as alternative sources of animal or plant oils has been periodically assessed	1977	TR_596_Lipid accumulation in an oleaginous yeast (Candida 107) growing on glucose in single-stage continuous culture.pdf
TR 597	Newton, K.G.	TR_597_Vacuum packaging of fresh meat.pdf	General discussion of vacuum packaging, effect on storage life of hygiene during slaughter, chilling and boning, ultimate pH, packaging systems and films, temperature of storage, and microbial and biochemical changes	1977	TR_597_Vacuum packaging of fresh meat.pdf
TR 598	Tavener, A.	TR_598_Portable multi-channel UHF telemetry system.pdf	A multi-channel, UHF, FM, telemetry system based upon a PYE “Pocketfone” has been designed for the measurement of sub-zero temperatUres.	1977	TR_598_Portable multi-channel UHF telemetry system.pdf
TR 599	Loeffen, M.P.F.	TR_599_Lamb carcass freezing time integrator and predictor using CMOS circuitry.pdf	Describes an electronic device to monitor the freezing time of lamb carcasses	1977	TR_599_Lamb carcass freezing time integrator and predictor using CMOS circuitry.pdf
TR 600	Frazerhurst, L.F.	TR_600_Blood splash incidence in lamb. 1976-1977 season. Preliminary report.pdf	Limited experience with electrical stunning of lambs in previous seasons showed that blood splash, under certain circumstances could possibly become a serious problem ‘for the meat industry.	1977	TR_600_Blood splash incidence in lamb. 1976-1977 season. Preliminary report.pdf
TR 601	Neet, L.G.	TR_601_Histology of blood splash in lamb.pdf	Ecchymosis (blood splash), can occur in the carcasses of animals that have been stunned electrically or shot with a captive bolt.	1976	TR_601_Histology of blood splash in lamb.pdf
TR 602	Denmead, C.F.	TR_602_Methane production from meat industry wastes and other potential methods for their utilization.pdf	With the increasing costs of conventional fuels, the question has been raised regarding the anaerobic digestion of meat works wastes as a source of energy in the form, of methane gas	1977	TR_602_Methane production from meat industry wastes and other potential methods for their utilization.pdf
TR 603	Newton, K.G.	TR_603_Effect of storage of various gaseous atmospheres on the microflora of lamb chops held at minus one degree centigrade.pdf	The effect of different gaseous atmospheres on the development of the bacterial flora on lamb chops stored at —1 °C was examined.	1978	TR_603_Effect of storage of various gaseous atmospheres on the microflora of lamb chops held at minus one degree centigrade.pdf
TR 604	Nottingham, P.M.	TR_604_International Commission on Microbiological Specifications for Foods. Report on 1977 meeting.pdf	The XII General Conference of the International Commission on Microbiological Specifications for Foods was held in Cairo, Egypt from March 9-18, 1977. This meeting was attended by 20 members of the Commission	1977	TR_604_International Commission on Microbiological Specifications for Foods. Report on 1977 meeting.pdf
TR 605	Various	TR_605_Technical digest, volume 19, no 4 – 1977.pdf		1977	TR_605_Technical digest, volume 19, no 4 – 1977.pdf
TR 606	Cooper, R.N.	TR_606_Chemical treatment of slaughterhouse wastes with protein recovery.pdf	A process for the chemical treatment of slaughterhouse wastes using sulphuric acid and sodium hexametaphosphate for the precipitation of protein is described	1977	TR_606_Chemical treatment of slaughterhouse wastes with protein recovery.pdf
TR 607	Saxena, K.L.	TR_607_Anaerobic filter treatment of meat wastes.pdf	The meat processing industry has long been recognised as a potentially major contributor to water pollution because of the highly pollutional nature of untreated wastewater	1977	TR_607_Anaerobic filter treatment of meat wastes.pdf
TR 608	Gill, C.O.	TR_608_Effects of temperature and growth rate on the proportion of unsaturated fatty acids in bacterial lipids.pdf	The effects of temperature and growth rate on the fatty acid composition of the extractable lipids of four mesophilic and three psychrotrophic bacteria were examined.	1977	TR_608_Effects of temperature and growth rate on the proportion of unsaturated fatty acids in bacterial lipids.pdf
TR 609	Moore, V.J.	TR_609_Palatability of cross-bred beef.pdf	The effect on palatability of crossing Angus with other beef breeds has been studied.	1977	TR_609_Palatability of cross-bred beef.pdf
TR 610	Various	TR_610_Technical digest distribution list.pdf	Technical digest distribution list	1977	TR_610_Technical digest distribution list.pdf
TR 611	Not Used
TR 612	Not Used
TR 613	Loeffen, M.P.F.	TR_613_Lamb freezing.pdf	The export of frozen lamb carcasses earned New Zealand $261 million in overseas revenue in the 1975/76 year	1977	TR_613_Lamb freezing.pdf
TR 614	Locker, R.H.	TR_614_Meat tenderness and muscle structure.pdf	The first part of this paper describes the development by MIRINZ over the last 16 years of a new aspect of meat science	1977	TR_614_Meat tenderness and muscle structure.pdf
TR 615	Moore, V.J.	TR_615_Palatability of beef from cattle fed maize silage and pasture.pdf	The eating quality of freshly frozen beef from steers finished on either pasture or maize silage was the same.	1977	TR_615_Palatability of beef from cattle fed maize silage and pasture.pdf
TR 616	Heddle, J.H.	TR_616_Activated sludge treatment of meat wastes with protein recovery.pdf	This report assesses the feasibility of applying activated sludge treatment to effluent from New Zealand meat works	1977	TR_616_Activated sludge treatment of meat wastes with protein recovery.pdf
TR 617	Anonymous	TR_617_MIRINZ Bulletin No 2, 1977 – Air curtains.pdf	Discusses advantages of using air curtains and their proper installation	1977	TR_617_MIRINZ Bulletin No 2, 1977 – Air curtains.pdf
TR 618	Tavener, A.	TR_618_Simple, low cost thermistor anemometer.pdf	A self,heating thermistor is used to detect air flows	1977	TR_618_Simple, low cost thermistor anemometer.pdf
TR 619	Various	TR_619_Technical digest, Vol 19, No 5 – 1977.pdf		1977	TR_619_Technical digest, Vol 19, No 5 – 1977.pdf
TR 620	Gill, C.O.	TR_620_Development of aerobic spoilage flora on meat stored at chill temperatures .pdf	In meat juice medium, aerobic spoilage bacteria utilized the following substrates in the order shown: Pseudomonas, glucose, amino acids, lactic acid;	1976	TR_620_Development of aerobic spoilage flora on meat stored at chill temperatures .pdf
TR 621	Davey, C.L.	TR_621_Cooking tenderizing in beef.pdf	Heating tenderizes meat in three distinct phases. Up to 65°C aging occurs through proteolysis at specifc sites in the myoifbrils.	1977	TR_621_Cooking tenderizing in beef.pdf
TR 622	Frazerhurst, L.F.	TR_622_Report on alternative recupeator sleeves for supercash captive bolt stunners.pdf	Recuperator sleeves in ‘Supercash’ captive bolt stunners are annular shaped pieces of foamed rubber or similar material which fit around the bolt and are compressed on firing.	1977	TR_622_Report on alternative recupeator sleeves for supercash captive bolt stunners.pdf
TR 623	Rigg, W.J.	TR_623_Plastic film for wrapping frozen lamb cuts.pdf	A large proportion of export lamb is in the form of packaged frozen cuts suitable for direct purchase by the consumer.	1977	TR_623_Plastic film for wrapping frozen lamb cuts.pdf
TR 624	Various	TR_624_Technical digest, Volume 19, No 6 – 1977.pdf		1977	TR_624_Technical digest, Volume 19, No 6 – 1977.pdf
TR 625	Chrystall, B.B.	TR_625_Electrical stimulation, muscle tension and glycolysis in bovine sternomandibularis.pdf	Electrical parameters previously employed to hasten the onset of rigor mortis in carcasses were derived empirically.	1977	TR_625_Electrical stimulation, muscle tension and glycolysis in bovine sternomandibularis.pdf
TR 626	Locker, R.H.	TR_626_Contribution of Biochemistry at the Meat Industry Research Institute to meat science and muscle biology.pdf	The first task presented to the Biochemistry Section in its new premises determined its course for the next decade. This was an investigation of complaints from the U.K. that New Zealand frozen lamb was often tough.	1977	TR_626_Contribution of Biochemistry at the Meat Industry Research Institute to meat science and muscle biology.pdf
TR 627	Anonymous	TR_627_MIRINZ Bulletin – pH.pdf	Issue devoted to topic of use of pH measurement as an aid to good works process control	1977	TR_627_MIRINZ Bulletin – pH.pdf
TR 628	Newton, K.G.	TR_628_Development of the anaerobic spoilage flora of meat stored at chill temperatures.pdf	A food spoilage flora will become dominated by the organism which grows most rapidly under the prevailing conditions unless interactions occur between competing species.	1977	TR_628_Development of the anaerobic spoilage flora of meat stored at chill temperatures.pdf
TR 629	Tavener, A.	TR_629_Portable multi-channel U.H.F. telemetry system.pdf	A multi-channel, UHF, FM, telemetry system based upon a PYE “Pocketfone” has been designed for the measurement of sub-zero temperatures.	1978	TR_629_Portable multi-channel U.H.F. telemetry system.pdf
TR 630	Various	TR_630_Nineteenth Meat Industry Research Conference, Hamilton 1977.pdf	Collection of papers on meat research	1977	TR_630_Nineteenth Meat Industry Research Conference, Hamilton 1977.pdf
TR 631	Mawson, R.F.	TR_631_Portion control and restructured meat. Part 2. Storage trials on frozen restructured meat.pdf	The frozen storage characteristics of restructured Comitrol-flaked meat packed in oxygen permeable film have been studied	1978	TR_631_Portion control and restructured meat. Part 2. Storage trials on frozen restructured meat.pdf
TR 632	Fleming, A.K.	TR_632_Flow measurements in industrial refrigeration systems.pdf	Large refrigeration plants are significant consumers of energy and it is desirable that their performance be evaluated to detect inefficiencies	1978	TR_632_Flow measurements in industrial refrigeration systems.pdf
TR 633	Leet, N.G.	TR_633_Problems in interpreting structure in cells containing contractile systems.pdf	We all know of the great lengths the electron microscopist goes to, to ensure that no artifact of preparation appears in his results	1978	TR_633_Problems in interpreting structure in cells containing contractile systems.pdf
TR 634	Cooper, R.N.	TR_634_Treatment of lime dolly wastes.pdf	Alum and polyelectrolyte flocculation of screened lime dolly wash waters prior to sedimentation is an effective process and can achieve substantial reductions in total suspended solids, alkalinity and total calcium	1977	TR_634_Treatment of lime dolly wastes.pdf
TR 635	Cooper, R.N.	TR_635_Resource recovery from meat works effluents. Methanogenesis or protein recovery.pdf	The nature and amount of the organic wastes generated by a  freezing works is described .	1978	TR_635_Resource recovery from meat works effluents. Methanogenesis or protein recovery.pdf
TR 636	Lambden, A.E.	TR_636_Amino acid content of New Zealand meat and bone meals. 2.pdf	The amino acid content of samples of the meat and bone meal produced each week by four works, two in the North Island and two in the South Island, has been measured	1978	TR_636_Amino acid content of New Zealand meat and bone meals. 2.pdf
TR 637	Various	TR_637_Technical digest, v.20, no.1, 1978.pdf		1978	TR_637_Technical digest, v.20, no.1, 1978.pdf
TR 638	Gill, C.O.	TR_638_Ecology of meat spoilage at chill temperatures.pdf	Most raw meat is stored at chill temperatures (-2 to 5°C) at some time before consumption.	1978	TR_638_Ecology of meat spoilage at chill temperatures.pdf
TR 639	Moore, V.J.	TR_639_Organoleptic assessment of meat. Comparison of beef breeds.pdf	Palatability of five beef breeds was assessed using a series of paired comparisons.	1978	TR_639_Organoleptic assessment of meat. Comparison of beef breeds.pdf
TR 640	Various	TR_640_Annual research report, 1977-1978.pdf	An outline of the research activities of the Institute during the year ending 31st March, 1968	1978	TR_640_Annual research report, 1977-1978.pdf
TR 641	Various	TR_641_Technical digest, v.20, no.2, 1978.pdf		1978	TR_641_Technical digest, v.20, no.2, 1978.pdf
TR 642	Newton, K.G.	TR_642_Sources of psychrotrophic bacteria on meat at the abattoir.pdf	An export abattoir was examined to determine the sources and types of psychrotrophic bacteria which gain access to meat.	1978	TR_642_Sources of psychrotrophic bacteria on meat at the abattoir.pdf
TR 643	Anonymous	TR_643_Safety requirements for the operation of accelerated conditioning systems.pdf	The accelerated conditioning (AC) of meat has called for a technology which requires the strict observance of precautions to ensure the safety of personnel	1978	TR_643_Safety requirements for the operation of accelerated conditioning systems.pdf
TR 644	Anonymous	TR_644_MIRINZ Bulletin – Cold storage – The effects of cold storage on meat quality – How to extend product life.pdf	Issue devoted to topic of the quality changes which occur in frozen meat and methods of minimising them	1978	TR_644_MIRINZ Bulletin – Cold storage – The effects of cold storage on meat quality – How to extend product life.pdf
TR 645	Gill, C.O.	TR_645_Ecology of bacterial spoilage of fresh meat at chill temperatures.pdf	At chill temperatures the spoilage flora of meat is composed of psychrotrophs originating largely from the hides of slaughtered animals.	1977	TR_645_Ecology of bacterial spoilage of fresh meat at chill temperatures.pdf
TR 646	Tobin, P.A.	TR_646_Comprehensive index to MIRINZ publications, 1-600.pdf	Index to MIRINZ publications	1978	TR_646_Comprehensive index to MIRINZ publications, 1-600.pdf
TR 647	Cooper, R.N.	TR_647_Bobby calf bleeding rates and blood yields.pdf	Blood losses arising from the slaughter of animals in a meatworks can contribute significantly to the total oxygen demand of a meatworks’ effluent, and also represents the loss of a potentially valuable by-product, dried blood	1978	TR_647_Bobby calf bleeding rates and blood yields.pdf
TR 648	Rigg, W.J.	TR_648_Effect of film permeability on the storage life of vacuum-packed chilled beef.pdf	Reports on a storage trial to establish a film specification which would allow chilled vacuum-packaged beef to be stored for ten to twelve weeks at zero degrees centigrade	1978	TR_648_Effect of film permeability on the storage life of vacuum-packed chilled beef.pdf
TR 649	Various	TR_649_Technical digest, vol 20, no 3 – 1978.pdf		1978	TR_649_Technical digest, vol 20, no 3 – 1978.pdf
TR 650	Newton, K.G.	TR_650_Storage quality of dark, firm, dry meat.pdf	Dark, firm, dry (DFD) meat is found in carcasses from animals which, before slaughter, have undergone prolonged muscular activity or stress with consequent depletion of glycogen reserves in the muscles.	1977	TR_650_Storage quality of dark, firm, dry meat.pdf
TR 651	Gill, C.O.	TR_651_Tissue sterility in uneviscerated carcasses.pdf	Sheep muscle tissue removed aseptically from control carcasses, from uneviscerated carcasses held at 20°C for 24 h, and from carcasses of sheep subjected to stress before slaughter was examined for the presence of bacteria.	1978	TR_651_Tissue sterility in uneviscerated carcasses.pdf
TR 652	Various	TR_652_Proceedings of the seminar on transfer of technology to the meat industry held as part of the Meat Industry Research Conference, Hamilton June 1978.pdf	Seminar in response to New Zealand Planning Council’s publication “Planning Perspectives 1978-1983”, concentrates on problems involved in bridging the gap between discovery and application of research in the New Zealand meat industry	1978	TR_652_Proceedings of the seminar on transfer of technology to the meat industry held as part of the Meat Industry Research Conference, Hamilton June 1978.pdf
TR 653	Edwards, B.F.	TR_653_Survey of energy use at Hellaby Northland works.pdf	The plant is relatively new with many features that distinguish it from other works. These include the use of a direct fired hot water boiler and a fully automatic refrigeration plant using refrigerant 22	1977	TR_653_Survey of energy use at Hellaby Northland works.pdf
TR 654	Newton, K.G.	TR_654_Mould growth on polymer sealant materials.pdf	A range of sealing materials potentially useful in meatworks was examined for susceptibility to attack by moulds	1978	TR_654_Mould growth on polymer sealant materials.pdf
TR 655	Various	TR_655_Technical digest, v.20, no.4, 1978.pdf		1978	TR_655_Technical digest, v.20, no.4, 1978.pdf
TR 656	Allpress, A.J.	TR_656_Capital optimization. A tool for assessing capital investment. Part 1. Practical application.pdf	This report was written to provide a simple tool to help answer the question, “how much may be spent on capital to replace labour?”	1978	TR_656_Capital optimization. A tool for assessing capital investment. Part 1. Practical application.pdf
TR 657	Tobin, P.A.	TR_657_List of material on refrigeration and related subjects available in New Zealand.pdf	Titles and New Zealand locations of literature relating to all aspects of refrigeration	1977	TR_657_List of material on refrigeration and related subjects available in New Zealand.pdf
TR 658	Sarathchandra, S.U.	TR_658_Note on the isolation of chemoautotropitic ammonium-oxidising bacteria from two New Zealand soils.pdf	It has been reported that in soils of pH below, 6.0 nitrification proceeds slowly even in the presence of an adequate supply of substrate (Alexander 1961) .	1978	TR_658_Note on the isolation of chemoautotropitic ammonium-oxidising bacteria from two New Zealand soils.pdf
TR 659	Fernando, T.	TR_659_Evaluation of a full-scale Iopor ultrafiltration system for concentrating blood.pdf	Previous results obtained on concentrating blood in a 6CL Iopor pilot-scale ultrafiltration (UF) system were confirmed on a full-scale Iopor UF system.	1978	TR_659_Evaluation of a full-scale Iopor ultrafiltration system for concentrating blood.pdf
TR 660	Kirton, A.H.	TR_660_Relationships between time of stunning and time of throat cutting and their effect on blood pressure and blood splash in lambs.pdf	A study based on 84 electrically stunned lambs showed that those gash stuck (transverse incision of the extended neck which almost simultaneously severs the trachea, oesophagus, common carotid arteries andjugular veins and the spinal cord	1979	TR_660_Relationships between time of stunning and time of throat cutting and their effect on blood pressure and blood splash in lambs.pdf
TR 661	Heddle, J.H.	TR_661_Effect of temperature on the activated sludge treatment of meat wastes.pdf	In a previous study (Heddle, 1977), the feasibility of combining treatment of liquid meat wastes by activated sludge with maximized recovery of single-cell protein was described.	1978	TR_661_Effect of temperature on the activated sludge treatment of meat wastes.pdf
TR 662	Tavener, A.	TR_662_Three VHF FM radio telemetry systems.pdf	The report outlines three FM radio telemetry systems operating in the region of 35.5 MHz.	1978	TR_662_Three VHF FM radio telemetry systems.pdf
TR 663	Mawson, R.F.	TR_663_A.E.W. bandsaw evaluation.pdf	A joint evaluation of the AEW 400 and 900 meat cutting bandsaws fitted with American Saw & Manufacturing Co. blades was carried out by the Meat Industry Research Institute of New Zealand and the Meat Export Development Company (N.Z.) Ltd.	1978	TR_663_A.E.W. bandsaw evaluation.pdf
TR 664	Various	TR_664_Technical digest, v.20, no.5, 1978.pdf		1978	TR_664_Technical digest, v.20, no.5, 1978.pdf
TR 665	Mawson, R.F.	TR_665_Freezing works construction materials study visits.pdf	This report summarizes the observations and comments made by the various research groups involved in the study.	1978	TR_665_Freezing works construction materials study visits.pdf
TR 666	Allpress, A.J.	TR_666_Capital optimization – a tool for assessing capital investment. Part 1 and 2. Theoretical basis.pdf	This report was written to provide a simple tool to help answer the question, “how much may be spent on capital to replace labour?”	1978	TR_666_Capital optimization – a tool for assessing capital investment. Part 1 and 2. Theoretical basis.pdf
TR 667	Wyborn, L.G.	TR_667_Inventory control. A review of recording systems for age and location of cold store stocks.pdf	At the request of the meat industry, a review has been made of recording procedures used in controlling cold store stocks.	1978	TR_667_Inventory control. A review of recording systems for age and location of cold store stocks.pdf
TR 668	Russell, J.M.	TR_668_Flue gas treatment of fellmongery wastewater. Part 1. Laboratory studies.pdf	The use of flue gas to reduce the pH of and to remove the sulphide from fellmongery wastewaters has been examined on a laboratory scale.	1978	TR_668_Flue gas treatment of fellmongery wastewater. Part 1. Laboratory studies.pdf
TR 669	Various	TR_669_Technical digest, v.20, no.6, 1978.pdf		1978	TR_669_Technical digest, v.20, no.6, 1978.pdf
TR 670	Gill, C.O.	TR_670_Factors determining the poor keeping qualities of D.F.D. meat.pdf	The poor keeping qualities of DFD meat are usually attributed to faster growth of spoilage bacteria at the high ultimate pH of meat in this condition.	1978	TR_670_Factors determining the poor keeping qualities of D.F.D. meat.pdf
TR 671	Heddle, J.H.	TR_671_Biological nitrification and denitrification as a means of ammonia removal in anaerobically treated meat wastes.pdf	The environmental hazards posed by the discharge of ammonia and nitrate nitrogen into surface waters are examined	1978	TR_671_Biological nitrification and denitrification as a means of ammonia removal in anaerobically treated meat wastes.pdf
TR 672	Various	TR_672_Twentieth Meat Industry Research Conference, Hamilton, 1978.pdf	Collection of papers on meat research	1978	TR_672_Twentieth Meat Industry Research Conference, Hamilton, 1978.pdf
TR 673	Rigg, W.J.	TR_673_Measurement of the permeability of chilled meat packaging film under conditions of high humidity.pdf	Modifications to the American Society for Testing and Materials standard method (D1434) for the determination of film oxygen permeability are described.	1979	TR_673_Measurement of the permeability of chilled meat packaging film under conditions of high humidity.pdf
TR 674	Gill, C.O.	TR_674_Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures.pdf	The flora of vacuum-packaged dark, firm, dry meat included three organisms not usually found on vacuum-packaged meat	1978	TR_674_Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures.pdf
TR 675	Cooper, R.N.	TR_675_Chemical treatment of slaughterhouse wastes with protein recovery.pdf	New Zealand processes considerable numbers of sheep and cattle for export at 39 slaughtering and processing works.	1979	TR_675_Chemical treatment of slaughterhouse wastes with protein recovery.pdf
TR 676	Fleming, A.K.	TR_676_Refrigeration demands for meat processing.pdf	The meat exporting industry in New Zealand is the largest user of refrigeration, and thus it is necessary to know how efficient it is in the use of energy.	1979	TR_676_Refrigeration demands for meat processing.pdf
TR 678	Chrystall, B.B.	TR_678_Electrical stimulation, refrigeration and subsequent meat quality.pdf	The development of electrical stimulation procedures for lamb and beef is discussed with respect to voltages, pulse frequency, timing and subsequent processing	1978	TR_678_Electrical stimulation, refrigeration and subsequent meat quality.pdf
TR 679	Various	TR_679_Technical digest, v.21, no.1, 1979.pdf		1979	TR_679_Technical digest, v.21, no.1, 1979.pdf
TR 680	Durbin, J.R.	TR_680_Evaluation of the thermal performance of an insulated, refrigerated air freight container.pdf	At the request of the Ministry of Agriculture & Fisheries and Air New Zealand, a container was tested to determine its suitability as part of the cold chain for both chilled and frozen produce.	1979	TR_680_Evaluation of the thermal performance of an insulated, refrigerated air freight container.pdf
TR 681	Nottingham, P.M.	TR_681_Microbiological monitoring of carcass meats for quality and safety.pdf	This report was prepared as a background paper for a FAO/WHO working group on microbiological criteria for foods	1979	TR_681_Microbiological monitoring of carcass meats for quality and safety.pdf
TR 682	Gill, C.O.	TR_682_Survival of bacteria in carcasses.pdf	Bacteria injected into the bloodstream of guinea pigs shortly before death decreased in number in carcass tissue for about 1h after death.	1979	TR_682_Survival of bacteria in carcasses.pdf
TR 683	Winger, R.J.	TR_683_Assessment of meat texture.pdf	Although the average consumer selects cuts of meat on their visual appeal, consumer satisfaction with meat lies in its eating quality.	1979	TR_683_Assessment of meat texture.pdf
TR 684	Newton, K.G.	TR_684_Spoilage and vacuum packaging of dark cutting meat.pdf	Under the anaerobic conditions found in vacuum packages, the flora of chilled meat is dominated by lactobacilli	1978	TR_684_Spoilage and vacuum packaging of dark cutting meat.pdf
TR 685	Heddle, J.H.	TR_685_Activated sludge treatment of slaughterhouse wastes with protein recovery.pdf	The feasibility of applying activated sludge processes to slaughterhouse effluents with the object of resource recovery as well as treatment was examined on a laboratory scale.	1979	TR_685_Activated sludge treatment of slaughterhouse wastes with protein recovery.pdf
TR 686	Fernando, T.	TR_686_Evaluation of the Patterson Candy International (PCI) UF equipment for concentrating blood.pdf	In previous work, Romicon and Iopor ultrafiltration (UF) systems have been evaluated for concentrating various streams of blood from freezing works	1979	TR_686_Evaluation of the Patterson Candy International (PCI) UF equipment for concentrating blood.pdf
TR 687	Townsend, R.N.	TR_687_Particle size range of meat and bone meat produced in different rendering systems.pdf	In order to determine standard sieve analysis data on meat and bone meal, tests were carried out on samples from eight different works	1979	TR_687_Particle size range of meat and bone meat produced in different rendering systems.pdf
TR 688	West, J.	TR_688_Rapid moisture methods for by-products.pdf	Recent surveys have shown that the meat industry may be losing over half a million dollars annually by overdrying blood and meat meals	1979	TR_688_Rapid moisture methods for by-products.pdf
TR 689	Chrystall, B.B.	TR_689_Electrical stimulation improves meat tenderness.pdf	Tenderness is a very important attribute of meat which is appreciated by most consumers.	1978	TR_689_Electrical stimulation improves meat tenderness.pdf
TR 689-A	Chrystall, B.B.	TR_689-A_Shocks provide tender meat innovations in the processing of carcasses.pdf	General discussion of tenderness through electrical stimulation, discussing work under TR 689	1979	TR_689-A_Shocks provide tender meat innovations in the processing of carcasses.pdf
TR 690	Cooper, R.N.	TR_690_Characteristics and treatment of slaughterhouse effluents in New Zealand.pdf	Reviews and evaluates pollution control methods. Two chemical and one biological protein-recovery methods are described. Methane production from both liquid and solid wastes is evaluated	1979	TR_690_Characteristics and treatment of slaughterhouse effluents in New Zealand.pdf
TR 691	Russell, J.M.	TR_691_Standard methods for the examination of meat wastes and receiving waters.pdf	Laboratory manual for the analysis of meat processing plant effluent and receiving waters. Methods presented are the best available for general laboratory use and are based on several analytical publications	1979	TR_691_Standard methods for the examination of meat wastes and receiving waters.pdf
TR 692	Edwards, B.F.	TR_692_Reduction of energy consumption due to fans in refrigerated areas.pdf	The electricity consumption by fans in refrigerated areas can contribute significantly to the refrigeration load	1979	TR_692_Reduction of energy consumption due to fans in refrigerated areas.pdf
TR 694	Dunn, S.E.	TR_694_Deflation of lungs.pdf	This report describes two methods of deflating lungs to achieve an improvement in their weight/volume ratio	1979	TR_694_Deflation of lungs.pdf
TR 695	Gill, C.O.	TR_695_Microbiology in the meat industry.pdf	This report is an update of MIRINZ 217. It is intended as a background to the role of microbiology in meat processing	1979	TR_695_Microbiology in the meat industry.pdf
TR 696	Gill, C.O.	TR_696_Effect of carbon dioxide on growth of Pseudomonas fluorescens.pdf	Carbon dioxide can both stimulate and inhibit growth of microorganisms	1979	TR_696_Effect of carbon dioxide on growth of Pseudomonas fluorescens.pdf
TR 697	Lowry, P.D.	TR_697_Spore survival during batch dry rendering of abattoir waste.pdf	Waste and condemned material from abattoir operations is frequently processed by batch dry rendering	1979	TR_697_Spore survival during batch dry rendering of abattoir waste.pdf
TR 698	Kho, M.	TR_698_Preliminary statistical analysis of the geometry of lamb carcasses.pdf	Two simple measurement rigs were constructed to measure a series of dimensions pertaining to lamb carcasses	1979	TR_698_Preliminary statistical analysis of the geometry of lamb carcasses.pdf
TR 699	Newton, K.G.	TR_699_Value of coliform tests for assessing meat quality.pdf	The reactions of 171 psychrotrophic coliforms and Aeromonas spp. isolated from meat and the meatworks environment were determined in media used for coliform tests in food	1979	TR_699_Value of coliform tests for assessing meat quality.pdf
TR 700	Chrystall, B.B.	TR_700_Studies in electrical stimulation. Postmortem decline in nervous response in lambs.pdf	A study has been made of the effects of electrical stimulation, either indirectly through the nerves or directly through the muscles, on glycolysis in lamb hind leg muscles.	1979	TR_700_Studies in electrical stimulation. Postmortem decline in nervous response in lambs.pdf
TR 701	Harrison, J.C.L.	TR_701_Comparison of two IMViC methods.pdf	Confirmation of the presence of Escherichia coli in waste waters, meat and meat products by the IMViC reactions (indole, methyl red, Voges Proskauer and citrate) is a time consuming procedure.	1979	TR_701_Comparison of two IMViC methods.pdf
TR 702	Devine, C.E.	TR_702_Studies in electrical stimulation. Effect of neuromuscular blocking agents in lamb.pdf	A study has been made of the effects of the neuromuscular blocking agents curare, gallamine or suxamethonium on the glycolytic responses of lamb muscles electrically stimulated, either directly or via their nerve supply.	1979	TR_702_Studies in electrical stimulation. Effect of neuromuscular blocking agents in lamb.pdf
TR 703	Edwards, B.F.	TR_703_Scale model studies of the air flow patterns in carcass freezers. Part 1. Summary of results.pdf	Surveys of new automatic carcass freezers conducted in 1976 revealed that, despite the high energy consumption of the air blast fans, air movement in crossflow air circulation freezers was very uneven and gave large variations in carcass freezing times	1979	TR_703_Scale model studies of the air flow patterns in carcass freezers. Part 1. Summary of results.pdf
TR 704	Edwards, B.F.	TR_704_Scale model studies of the air flow patterns in carcass freezers. Part 2. Practical applications.pdf	Results from model freezer studies were used both as an aid to selecting air flow configurations in carcass freezers and for predicting air velocity and temperature conditions necessary -to meet various freezing specifications.	1980	TR_704_Scale model studies of the air flow patterns in carcass freezers. Part 2. Practical applications.pdf
TR 705	Gill, C.O.	TR_705_Intrinsic bacteria in meat.pdf	The word’intrinsic’ was used by Ingram to describe bacterial flora occurring in the deep tissues of carcasses from healthy animals.	1980	TR_705_Intrinsic bacteria in meat.pdf
TR 706	Phillips, D.M.	TR_706_Improved control of meatworks heat recovery plant.pdf	The control of meatworks heat recovery plant has not previously been studied comprehensively.	1979	TR_706_Improved control of meatworks heat recovery plant.pdf
TR 707	Edwards, B.F.	TR_707_More efficient refrigeration plants. Key to electricity conservation in meat works.pdf	Refrigeration is an essential service for all meat processing plants and our dependence on refrigeration plants represents not only a vast capital investment but  a significant consumption of energy.	1979	TR_707_More efficient refrigeration plants. Key to electricity conservation in meat works.pdf
TR 708	Fernando, T.	TR_708_Heat transfer in rendering.pdf	This paper describes pilot-scale investigations carried out to obtain the optimal design parameters for agitators in batch dry rendering cookers.	1979	TR_708_Heat transfer in rendering.pdf
TR 709	Rigg, W.J.	TR_709_Oxygen-free storage of chilled meat.pdf	Under anaerobic or oxygen-free conditions the storage life of beef held at minus ten to zero degrees centigrade is in excess of 18 weeks and is probably the maximum obtainable with chilled meat.	1979	TR_709_Oxygen-free storage of chilled meat.pdf
TR 710	Newton, K.G.	TR_710_Effect of film permeability on the storage life and microbiology of vacuum-packed meat.pdf	Joints of beef were stored in packaging films with oxygen permeabilities ranging from 0-920 ml/m2/24 h/atm at 25 °C and 100% r.h.	1979	TR_710_Effect of film permeability on the storage life and microbiology of vacuum-packed meat.pdf
TR 711	Tavener, A.	TR_711_Electronic circuitry for a multi-channel recording respirometer.pdf	A recording respirometer has been developed for the measurement of 5 day Biochemical Oxygen Demand	1979	TR_711_Electronic circuitry for a multi-channel recording respirometer.pdf
TR 712	Gill, C.O.	TR_712_Effect of electrical stimulation on meat spoilage floras.pdf	Sheep carcasses were electrically stimulated after removal of one leg.	1980	TR_712_Effect of electrical stimulation on meat spoilage floras.pdf
TR 713	Fleming, A.K.	TR_713_Chemical engineering research for the New Zealand meat industry.pdf	New Zealand’s meat industry ranks as the third largest meat exporter in the world.	1979	TR_713_Chemical engineering research for the New Zealand meat industry.pdf
TR 714	Chrystall, B.B.	TR_714_New Zealand’s livestock and meat industry and research programs.pdf	New Zealand is small ( almost the size of Colorado) and rather mountainous with more than 3/4 of the land area 200 in or more above sea level.	1979	TR_714_New Zealand’s livestock and meat industry and research programs.pdf
TR 715	Various	TR_715_Proceedings of the Microbiological Methods Workshop.pdf	This is the first time we have attempted to have all the microbiologists of the industry together for a discussion	1979	TR_715_Proceedings of the Microbiological Methods Workshop.pdf
TR 716	Fleming, A.K.	TR_716_Energy efficiency of large refrigeration plants in the New Zealand meat industry.pdf	Refrigeration is an essential service for this country’s meat and dairy industries	1979	TR_716_Energy efficiency of large refrigeration plants in the New Zealand meat industry.pdf
TR 717	Patent	TR_717_Improvements in processes of an apparatus for the drying of liquids. Complete specification.pdf	This invention relates to processes of and apparatus for the drying of liquids	1979	TR_717_Improvements in processes of an apparatus for the drying of liquids. Complete specification.pdf
TR 718	Fernando, T.	TR_718_Effects of agitator speed, blade clearance and heat transfer area on cooking times of dry batch rendering cookers.pdf	This work describes pilot-scale investigations carried out to obtain the optimal design parameters for agitators in batch dry rendering cookers	1979	TR_718_Effects of agitator speed, blade clearance and heat transfer area on cooking times of dry batch rendering cookers.pdf
TR 719	Gill, C.O.	TR_719_Microbiology of bruised tissue.pdf	No signiifcant differences could be found in the microbial quality of bruised and unbruised tissue provided that the two types of tissue were treated identically.	1979	TR_719_Microbiology of bruised tissue.pdf
TR 720	Longdell, G.R.	TR_720_Performance of air curtains in single storey cold stores .pdf	Both horizontal and vertical air curtains can reduce the air interchange through cold store doors by up to 80% when properly designed.	1979	TR_720_Performance of air curtains in single storey cold stores .pdf
TR 721	Phillips, D.M.	TR_721_Control of heat recovery plants.pdf	Heat recovery, from the steam-used in rendering processes is well established in meat works (Fleming, 1964)	1979	TR_721_Control of heat recovery plants.pdf
TR 722	Cooper, R.N.	TR_722_Alum treatment of slaughterhouse wastes.pdf	The use of aluminium to remove suspended so1ids, and a proportion of the soluble material from slaughterhouse effluents was examined	1979	TR_722_Alum treatment of slaughterhouse wastes.pdf
TR 723	Morris, M.A.	TR_723_Simple and rapid refractometric methods for the estimation of (a) fat in meat meal, (b) total solids in blood.pdf	A refractometer was evaluated for the determination of fat in meat meal and total solids in blood/water mixtures	1979	TR_723_Simple and rapid refractometric methods for the estimation of (a) fat in meat meal, (b) total solids in blood.pdf
TR 724	Heddle, J.H.	TR_724_Further studies on anaerobic filter treatment of liquid meat wastes.pdf	The results of an extended trial for the treatment of settled meat works effluent with a laboratory-scale upward flow, fixed bed, anaerobic digester (anaerobic filter) are described.	1979	TR_724_Further studies on anaerobic filter treatment of liquid meat wastes.pdf
TR 725	Gilbert, K.V.	TR_725_Electrical stimulation during hide pulling.pdf	I would like to report to you on beef carcass electrical stimulation during hide pulling	1980	TR_725_Electrical stimulation during hide pulling.pdf
TR 726	Gill, C.O.	TR_726_Effect of carbon dioxide on growth of meat spoilage bacteria.pdf	The ability of CO2 to inhibit respiration and growth of representative strains of seven species of meat spoilage bacteria was examined	1980	TR_726_Effect of carbon dioxide on growth of meat spoilage bacteria.pdf
TR 727	Newton, K.G.	TR_727_Control of spoilage in vacuum packaged dark, firm, dry (DFD) meat.pdf	Early spoilage of vacuum-packaged DFD meat, due to green discoloration and development of undesirable odours and flavours, can be prevented by addition of small quantities of citrate buffer to the meat before packaging	1980	TR_727_Control of spoilage in vacuum packaged dark, firm, dry (DFD) meat.pdf
TR 728	Pham, Q.T.	TR_728_Explicit equations for the solution of turbulent pipe-flow problems.pdf	Explicit equations are obtained by rearranging Colebrook’s equation to solve the following common pipe flow problems in the turbulent flow region: (a) Calculation of pressure drops, (b) Calculation of pipe diametrs, Calculation of flow rates.	1980	TR_728_Explicit equations for the solution of turbulent pipe-flow problems.pdf
TR 729	Pooley, E.J.	TR_729_Preliminary investigation of immersion viscera washing.pdf	This work began with a survey of the viscera washing departments of fourteen South Island works	1980	TR_729_Preliminary investigation of immersion viscera washing.pdf
TR 730	Rayman, M.K.	TR_730_ICMSF methods studies. 13. International comparative study of the MPN procedure and the Anderson-Baird-Parker direct plating method for the enumeration of Escherichia coli biotype 1 in raw meats.pdf	The most probable number (MPN) and a direct membrane plating (DP) method were compared for enumeration of Escherichia coli biotype I in raw meats by II laboratories.	1980	TR_730_ICMSF methods studies. 13. International comparative study of the MPN procedure and the Anderson-Baird-Parker direct plating method for the enumeration of Escherichia coli biotype 1 in raw meats.pdf
TR 731	Lawrie, R.	TR_731_Rapid freezing, frozen storage and the tenderness of lamb.pdf	Cold-shortening in pre-rigor lamb can be prevented by freezing carcasses very rapidly in less thanfour hours	1980	TR_731_Rapid freezing, frozen storage and the tenderness of lamb.pdf
TR 732	Davey, C.L.	TR_732_Structure of skeletal muscle and meat toughness.pdf	Supported by a long history of empirical knowledge, our forebears were well versed in the art of preserving meat	1980	TR_732_Structure of skeletal muscle and meat toughness.pdf
TR 733	Hagyard, C.J.	TR_733_Lamb tenderness and electrical stimulation of dressed carcasses.pdf	Toughening of lamb carcasses from cold shortening can be prevented by electrical stimulation of dressed carcasses within 30 min of slaughter.	1980	TR_733_Lamb tenderness and electrical stimulation of dressed carcasses.pdf
TR 734	Wyborn, L.G.	TR_734_Carton sorting and palletizing.pdf	In a survey of five typical carton sorting operations it was found that the area required for sorting and palletizing represented from one fifth to one third of the total area used for storing frozen cartons.	1980	TR_734_Carton sorting and palletizing.pdf
TR 735	Locker, R.H.	TR_735_Cured lamb.pdf	The adaptability of the pig to diverse diets and environments made it the household meat animal of choice from China to Europe, and, eventually from North America to the islands of the Pacific.	1980	TR_735_Cured lamb.pdf
TR 736	Furness, J.B.	TR_736_Cogeneration of heat and electricity in a meat works – DRAFT.pdf	Describes a feasibiity study of cogeneration of heat and electricity at the Belfast complex of the Canterbury Frozen Meat Company Limited.	1979	TR_736_Cogeneration of heat and electricity in a meat works – DRAFT.pdf
TR 737	Davey, C.L.	TR_737_Muscle biology and refrigeration. Problems past, present and future. Short version.pdf	It was an historical inevitability that many major developments in meat technology relating to refrigeration would be made in Australia and New Zealand.	1980	TR_737_Muscle biology and refrigeration. Problems past, present and future. Short version.pdf
TR 737-A	Davey, C.L.	TR_737-A_Muscle biology and refrigeration. Problems past, present and future. Full version.pdf	It was an historical inevitability that many major developments in meat technology relating to refrigeration would be made in Australia and New Zealand.	1980	TR_737-A_Muscle biology and refrigeration. Problems past, present and future. Full version.pdf
TR 738	Gill, C.O.	TR_738_Development of bacterial spoilage at adipose tissue surfaces of fresh meat.pdf	Although microbial spoilage of fats has received considerable attention, there has been little research on microbial spoilage at fat surfaces of fresh meat	1980	TR_738_Development of bacterial spoilage at adipose tissue surfaces of fresh meat.pdf
TR 739	Forss, D.A.	TR_739_Palatability of Venison from farmed and feral red deer.pdf	The farming of red deer (Cervus elaphus) as a commercial enterprise is a recent development in New Zealand agriculture	1980	TR_739_Palatability of Venison from farmed and feral red deer.pdf
TR 740	Locker, R.H.	TR_740_Gap filaments. The third set in the myofibril.pdf	In the 1960s, several groups described the filaments visible in electron micrographs of highly stretched or extracted muscle	1980	TR_740_Gap filaments. The third set in the myofibril.pdf
TR 741	Chrystall, B.B.	TR_741_Electrical stimulation. Influence of post mortem delay and curare on nervous responses in lamb.pdf	Electrical stimulation of muscles soon after slaughter hastens the onset of rigor mortis and provides the basis for processes to rapidly reduce pH and ATP level in lamb muscle	1980	TR_741_Electrical stimulation. Influence of post mortem delay and curare on nervous responses in lamb.pdf
TR 742	Chrystall, B.B.	TR_742_Stress in meat animals.pdf	Stress’ has become a very popular word in human sociology and medicine, so i t is not surprising to find that stress is also a popular word in animal behaviour	1980	TR_742_Stress in meat animals.pdf
TR 743	Lambden, A.E.	TR_743_Determination of available lysine in by-products using inexpensive equipment.pdf	Byproducts such as meat and bone meal are often used in animal feedstuffs as a source of protein and to supplement the amino acid deficiencies of grain-based feeds, particularly of lysine.	1980	TR_743_Determination of available lysine in by-products using inexpensive equipment.pdf
TR 744	Chrystall, B.B.	TR_744_Electrical stimulation, refrigeration and subsequent meat quality.pdf	The development of electrical stimulation procedures for lamb and beef is discussed with respect to voltages, pulse frequency, timing and subsequent processing	1980	TR_744_Electrical stimulation, refrigeration and subsequent meat quality.pdf
TR 745	Tobin, P.A.	TR_745_Comprehensive index to MIRINZ publications 1-700.pdf	MIRINZ publications listed chronologically under different series, and with author and subject indexes	1980	TR_745_Comprehensive index to MIRINZ publications 1-700.pdf
TR 746	Devine, C.E.	TR_746_Electrical stimulation of meat. Long-term research vindicated.pdf	New Zealand’s present prosperity has its origins in the first shipment of frozen mutton exported to Britain in 1882	1980	TR_746_Electrical stimulation of meat. Long-term research vindicated.pdf
TR 747	Fernando, T.	TR_747_Utilization of paunch content material (PCM) by ultrafiltration.pdf	An investigation was carried out to separate and concentrate the liquid fraction of paunch content material (PCM) by ultrafiltration	1980	TR_747_Utilization of paunch content material (PCM) by ultrafiltration.pdf
TR 749	Young, O.A.	TR_749_Post-mortem changes in cytoskeletal proteins of muscle.pdf	Progressive changes hare been identified in the solubility of muscle-cell proteins during post-mortem muscle ageing, particularly the cytoskeletal proteins,desmin and connectin	1981	TR_749_Post-mortem changes in cytoskeletal proteins of muscle.pdf
TR 750	Newton, K.G.	TR_750_Microbiology of DFD fresh meats. A review.pdf	Muscle which is deficient in glycogen because of exercise or stress prior to slaughter produces dark, firm, dry (DFD) meat	1981	TR_750_Microbiology of DFD fresh meats. A review.pdf
TR 751	Olson, J.C.	TR_751_Temperature.pdf	Throughout the ages, man has learned by trial and error to exploit temperature extremes to preserve his food supply	1980	TR_751_Temperature.pdf
TR 752	Russell, J.M.	TR_752_Interlaboratory study of slaughterhouse effluent. Chemical oxygen demand, total Kjeldahl nitrogen, and ammonia nitrogen.pdf	The analysis of slaughterhouse effluents is required to assess the efficiency of treatment plant operation and to predict the effect of any discharge on a receiving water.	1981	TR_752_Interlaboratory study of slaughterhouse effluent. Chemical oxygen demand, total Kjeldahl nitrogen, and ammonia nitrogen.pdf
TR 753	Phillips, D.M.	TR_753_Heat recovery plant.pdf	Some heat recovery plants at works rendering departments do not completely condense all the steam from the cookers	1980	TR_753_Heat recovery plant.pdf
TR 754	Winger, R.J.	TR_754_Rate of pH decline in beef muscle stored at above- and below-freezing temperatures.pdf	A highly significant linear relationship exists between pH decline and lactic acid accumulation during development of rigor mortis in beef sternomandibularis	1980	TR_754_Rate of pH decline in beef muscle stored at above- and below-freezing temperatures.pdf
TR 755	Gill, C.O.	TR_755_Growth of bacteria on meat at room temperatures.pdf	The development of spoilage flora and the growth of individual psychrotrophs and pathogens on meat held at 20 or 30°C were studied	1980	TR_755_Growth of bacteria on meat at room temperatures.pdf
TR 756	Russell, J.M.	TR_756_Some aspects of the treatment of fellmongery effluent by manganese catalysed oxidation.pdf	Fellmongering operations give rise to one of the meat industry’s more intractable effluents	1980	TR_756_Some aspects of the treatment of fellmongery effluent by manganese catalysed oxidation.pdf
TR 757	Lowry, P.D.	TR_757_Microbiological methods for the meat industry.pdf	Describes laboratory safety, quality assurance, hygiene evaluation, air sampling, meat and meat products, collection and preparation of samples; methods for enumeration of bacteria, water, microscope methods and biochemical test procedures	1980	TR_757_Microbiological methods for the meat industry.pdf
TR 758	Cooper, R.N.	TR_758_Fellmongery effluent characteristics.pdf	The effluent characteristics of three Dolly and the Norris drum fellmongering processes, with the exception of pickling, were examined and found to be similar in terms of mass discharge of pollutants.	1980	TR_758_Fellmongery effluent characteristics.pdf
TR 759	Russell, J.M.	TR_759_Components of chemical oxygen demand in slaughterhouse and fellmongery effluents.pdf	Chemical oxygen demand in slaughterhouse and fellmongery effluents arises mainly from fat and protein	1980	TR_759_Components of chemical oxygen demand in slaughterhouse and fellmongery effluents.pdf
TR 760	Gill, C.O.	TR_760_Survival of clostridial spores in animal tissues.pdf	Deep tissues from carcasses of healthy animals are normally sterile	1981	TR_760_Survival of clostridial spores in animal tissues.pdf
TR 761	Young, O.A.	TR_761_Electrophoretic analysis of proteins from single bovine muscle fibres.pdf	A number of single fibres were isolated by dissection of four bovine masseter (ma) muscles, three rectus abdominis (ra) muscles and eight sternomandibularis (sm) muscles	1980	TR_761_Electrophoretic analysis of proteins from single bovine muscle fibres.pdf
TR 762	Hanara, P.	TR_762_Productivity through design.pdf	MIRINZ has devised the committee design method as a means of designing freezing works to meet the basic needs of the workforce and, at the same time, help companies and unions improve working conditions	1980	TR_762_Productivity through design.pdf
TR 763	Fleming, A.K.	TR_763_Cooler decisions can be costly.pdf	How wisely are the millions of dollars being spent to upgrade the meat industry’s coldstores and freezers being used	1980	TR_763_Cooler decisions can be costly.pdf
TR 764	Heddle, J.H.	TR_764_Evaluation of the total carbonaceous biochemical oxygen demand method, using a compensated recording respirometer.pdf	The total carbonaceous biochemical oxygen demand test is described and experimental data demonstrating its stoichiometry, precision, and accuracy are presented	1981	TR_764_Evaluation of the total carbonaceous biochemical oxygen demand method, using a compensated recording respirometer.pdf
TR 765	Fernando, T.	TR_765_Concentration of animal blood by ultrafiltration.pdf	Pilot-scale investigations into the application of ultrafiltration (UF) for concentrating bovine blood or a mixture of bovine and ovine blood are described	1981	TR_765_Concentration of animal blood by ultrafiltration.pdf
TR 766	Tan, K.H.	TR_766_Note on the estimation of microbial growth rates from rates of substrate utilizat1on.pdf	Describes a graphical method for estimation of the specific growth rates of microbial cultures during exponential growth under constant conditions from measurements of rates of substrate utilisation or product formation	1981	TR_766_Note on the estimation of microbial growth rates from rates of substrate utilizat1on.pdf
TR 767	Gill, C.O.	TR_767_Note on the identities of organisms causing black spot spoilage of meat.pdf	Four fungal species, Cladosporium cladosporioides, C. herbarum, Penicillium hirsutum and Aureobasidium pullalans were isolated from meat spoiled by black spot	1981	TR_767_Note on the identities of organisms causing black spot spoilage of meat.pdf
TR 768	Bentley, G.R.	TR_768_Long cold chain to the UK supermarket.pdf	Provides a synopsis of Julian Durbin’s report on the time/temperature history of frozen lamb through the cold chain to the U.K.	1981	TR_768_Long cold chain to the UK supermarket.pdf
TR 769	Davey, C.L.	TR_769_Commercial application of electrical stimulation in New Zealand.pdf	Describes briefly the merit of electrical stimulation in meat technology, which is closely associated with the development of rigor mortis in muscle, with the cold shortening phenomenum, with thaw rigor and with meat aging	1981	TR_769_Commercial application of electrical stimulation in New Zealand.pdf
TR 770	Chrystall, B.B.	TR_770_Electrical stimulation developments in New Zealand.pdf	Electrical stimulation, accepted by processing companies throughout the world, has been successfully tested under a wide variety of conditions	1980	TR_770_Electrical stimulation developments in New Zealand.pdf
TR 771	Davey, C.L.	TR_771_Conditions for an efficient post-mortern electrical stimulation.pdf	Describes the New Zealand experience gained solely on cattle and sheep and the significance of electrical stimulation on their processing	1980	TR_771_Conditions for an efficient post-mortern electrical stimulation.pdf
TR 772	Chrystall, B.B.	TR_772_Electrical stimulation developments in New Zealand.pdf	Outlines recent developments in electrical stimulation	1980	TR_772_Electrical stimulation developments in New Zealand.pdf
TR 773	Roberts, A.D.	TR_773_Interface study of rubber-ice friction.pdf	Describes development of laboratory equipment to study the contact interface formed between rubber and ice in order to further understand road tyre grip on icy roads	1981	TR_773_Interface study of rubber-ice friction.pdf
TR 774	Various	TR_774_Workshop on analytical quality control, methodology and microbiological aspects of waste water analysis, 1980.pdf	The meat industry uses large volumes of water and produces equally large volumes of effluent containing relatively high concentrations of organic matter.	1980	TR_774_Workshop on analytical quality control, methodology and microbiological aspects of waste water analysis, 1980.pdf
TR 775	Chrystall, B.B.	TR_775_Current status of electrical stimulation in New Zealand.pdf	Describes the pre- and post dressing electrical stimulation of lamb and beef carcasses in New Zealand	1980	TR_775_Current status of electrical stimulation in New Zealand.pdf
TR 776	Kirton, A.H.	TR_776_Effect of plane of nutrition on carcass composition and the palatability of pasture-fed lamb.pdf	Reports on two trials each with seventy-two grazing lambs, Romney and Southdown -Romney cross	1981	TR_776_Effect of plane of nutrition on carcass composition and the palatability of pasture-fed lamb.pdf
TR 777	Bentley, G.R.	TR_777_Proceedings of the Rendering Supervisors Course held in Auckland, August 1980.pdf	Papers presented at this course, examining management role in rendering, rendering systems, offal handling, cooker efficiences, moisture and fat measurement, production and quality control	1981	TR_777_Proceedings of the Rendering Supervisors Course held in Auckland, August 1980.pdf
TR 778	Russell, J.M.	TR_778_Flocculation of slaughterhouse effluents with aluminium salts.pdf	Examines use of aluminium salts to remove suspended solids and a proportion of the soluble material from slaughterhouse effluents	1981	TR_778_Flocculation of slaughterhouse effluents with aluminium salts.pdf
TR 779	Heddle, J.H.	TR_779_Novel compensated multichannel recording respirometer.pdf	Describes a device which uses moderately priced, readily available components to produce a multichannel compensated recording respirometer	1981	TR_779_Novel compensated multichannel recording respirometer.pdf
TR 780	Winger, R.J.	TR_780_Assurance of meat quality in the New Zealand meat industry.pdf	Discusses quality control of the AC process and the importance of maintaining acceptable tenderness	1981	TR_780_Assurance of meat quality in the New Zealand meat industry.pdf
TR 781	Winger, R.J.	TR_781_Osmotic properties of post-rigor beef muscle.pdf	Discusses findings that osmotic pressure of beef sternomandibularis and psoas muscles ranged from 480 to 540 mOs, which is almost twice that of pre-rigor muscle (about 300mOs). Reasons for this unclear	1981	TR_781_Osmotic properties of post-rigor beef muscle.pdf
TR 782	Chrystall, B.B.	TR_782_Residual blood in lamb muscles.pdf	Examines effect of slaughter method on the residual blood content of the M. longissimus dorsi , the microbiological status of the meat and its tenderness in lambs	1981	TR_782_Residual blood in lamb muscles.pdf
TR 783-A	Pham, Q.T.	TR_783-A_Survey of weight loss from lamb carcasses in cold storage. Addendum to TR 783.pdf	Updates survey results of rate of moisture weight loss from stockinet-wrapped lamb carcasses measured in nineteen different cold stores	1981	TR_783-A_Survey of weight loss from lamb carcasses in cold storage. Addendum to TR 783.pdf
TR 784	Winger, R.J.	TR_784_Swelling properties of various muscles soaked in KCI and mannitol solutions.pdf	Describes degree of swelling of post-rigor muscle in solutions containing KCl is not markedly influenced by the muscle used, animal species, muscle ultimate pH, or soaking solution pH, but is very dependent in solutions containing mannitol	1981	TR_784_Swelling properties of various muscles soaked in KCI and mannitol solutions.pdf
TR 785	Gill, C.O.	TR_785_Total and intramuscular bacterial populations of carcasses and cuts.pdf	Describes aerobic intrinsic and anaerobic extrinsic spoilage floras of carcasses and cuts	1981	TR_785_Total and intramuscular bacterial populations of carcasses and cuts.pdf
TR 786	Schmidt, G.R.	TR_786_Functionality of a protein matrix in comminuted meat products.pdf	Reports experiment on properties of the functional protein matrix of comminuted products, which can be described in terms of emulsification and/or binding and gelation performance	1981	TR_786_Functionality of a protein matrix in comminuted meat products.pdf
TR 787	Devine, C.E.	TR_787_Chemistry in the meat industry.pdf	Brief history of New Zealand chemists associated with the meat industry and the role of chemistry; development of rendering systems and by-products, pollution and quality control; history of the Fats Research Laboratory	1981	TR_787_Chemistry in the meat industry.pdf
TR 788	Pham, Q.T.	TR_788_Spouted bed dryer using inert particles.pdf	Describes development of a spouted-bed dryer for animal blood	1981	TR_788_Spouted bed dryer using inert particles.pdf
TR 789	Winger, R.J.	TR_789_Processing induced changes in frozen storage of lamb.pdf	Reports on assessment of quality deterioration of lamb under frozen storage in terms of rancid flavour development. Mincing, freezing to a low nadir, or a twenty-four hour pre-freezing chill appear to significantly reduce subsequent storage life	1981	TR_789_Processing induced changes in frozen storage of lamb.pdf
TR 790	Roberts, C.A.	TR_790_Meat rail load carrying capacities.pdf	Discusses construction from empirical relations, a set of curves, from which the maximum safe span for any combination of rail section and loading can be determined	1981	TR_790_Meat rail load carrying capacities.pdf
TR 791	Winger, R.J.	TR_791_Selection and training of panelists for sensory evaluation of meat flavours.pdf	Summarises the experiences and details the procedures developed for training panelists in the rancid flavour assessment of lamb	1981	TR_791_Selection and training of panelists for sensory evaluation of meat flavours.pdf
TR 792	Chalcroft, J.P.	TR_792_Three dimensional information from microdensitometric analysis of.pdf	Discusses a non-stereoscopic method for determining the relative heights of features from single electron micrographs of freeze-fractured biological specimens	1980	TR_792_Three dimensional information from microdensitometric analysis of.pdf
TR 793	Bentley, G.R.	TR_793_Rendering in the land of the Maori.pdf	Brief description of research carried out by MIRINZ to improve rendering systems and an indepth discussion of the MIRINZ Low Temperature Rendering system (MLTR)	1981	TR_793_Rendering in the land of the Maori.pdf
TR 794	Gill, C.O.	TR_794_Bacterial penetration of muscle tissue.pdf	Discusses bacterial penetration of unprocessed post-rigor muscle tissue requires proteolytic degradation of the material between the muscle fibre and the fibrous layers of the surrounding endomysium	1982	TR_794_Bacterial penetration of muscle tissue.pdf
TR 795	Russell, J.M.	TR_795_Low level sulphide measurement in slaughterhouse and fellmongery effluents.pdf	Reports on examination of the interferences in the iodine titration and colorimetric methods of sulphide determination	1982	TR_795_Low level sulphide measurement in slaughterhouse and fellmongery effluents.pdf
TR 796	Fleming, A.K.	TR_796_Impact of refrigeration. A century of meat exports.pdf	Outlines a world history of refrigeration and what refrigeration has meant for New Zealand’s meat industry	1981	TR_796_Impact of refrigeration. A century of meat exports.pdf
TR 797	Bell, R.G.	TR_797_Microbiological aspects of chub-packed luncheon meat production. 1. Thermal processing.pdf	General discussion of the aerobic plate count, which offers a simple and reliable assessment of the microbiological quality of freshly processed chub-packed luncheon meat	1982	TR_797_Microbiological aspects of chub-packed luncheon meat production. 1. Thermal processing.pdf
TR 798	Heddle, J.H.	TR_798_Some sources of error in the five day biochemical oxygen demand (BOD5) test.pdf	Factors which affect the results of the BOD five day test were identified and quantified. Results of an interlaboratory study were presented and discussed. Precision similar to that reported by APHA was demonstrated	1982	TR_798_Some sources of error in the five day biochemical oxygen demand (BOD5) test.pdf
TR 799	Gill, C.O.	TR_799_Effect of lactic acid concentration on growth on meat of gram-negative psychrotrophs from a meatworks.pdf	The ultimate pH of muscle tissue can vary between 5.5 and 7, the value being largely dependent upon the amount of glycogen present in the tissue at slaughter	1981	TR_799_Effect of lactic acid concentration on growth on meat of gram-negative psychrotrophs from a meatworks.pdf
TR 800	Young, O.A.	TR_800_Further studies on single fibres of bovine muscles.pdf	In a recent study, individual muscle fibres from three bovine muscles were analysed by SDS/ polyacrylamide-gel electrophoresis	1981	TR_800_Further studies on single fibres of bovine muscles.pdf
TR 801	Lambden, A.E.	TR_801_Storage of inedible tallow.pdf	Discusses storage of inedible tallow in the dark at sixty degrees centigrade resulting in a decrease in red component of colour and a decrease in bleachability sufficient to change its grade after two to four weeks. Similar result when air blown through	1982	TR_801_Storage of inedible tallow.pdf
TR 802	Fleming, A.K.	TR_802_Refrigeration-The key to a century of prosperity.pdf	Since the sailing of our first shipment of frozen meat on the “Dunedin” on February 15, 1882, refrigeration has been the key to our dependence on agricultural food exports	1981	TR_802_Refrigeration-The key to a century of prosperity.pdf
TR 803	Gill, C.O.	TR_803_Growth at sub-zero temperatures of black spot fungi from meat.pdf	It is usually suggested that mould spoilage develops when meat is held in the temperature range which precludes bacterial but not mould growth.	1981	TR_803_Growth at sub-zero temperatures of black spot fungi from meat.pdf
TR 804	Gill, C.O.	TR_804_Occurrence of Clostridium botulinum at aquatic sites in and around Auckland and other urban areas the North Island.pdf	Samples of bottom muds from twenty lakes and waterways in the Auckland area were inoculated into bottles of cooked meat medium. Results indicate Clostridium botulinum type Ca is the only type present	1982	TR_804_Occurrence of Clostridium botulinum at aquatic sites in and around Auckland and other urban areas the North Island.pdf
TR 805	Fernando, T.	TR_805_Low temperature rendering in the meat industry.pdf	Discusses rendering surveys carried out since 1976 by MIRINZ which indicated that none of the rendering systems available (dry batch, Keith continuous, Centrimeal and Pfaudler) was free of shortcomings	1982	TR_805_Low temperature rendering in the meat industry.pdf
TR 806	Tan, K.H.	TR_806_Physiological basis of carbon dioxide inhibition of a meat spoilage bacterium, Pseudomonas fluorescens.pdf	Discusses effects of carbon dioxide on intracellular pH, in vitro enzyme activities and substrate transport were examined to see if changes could be correlated with the observed patterns of growth inhibition	1981	TR_806_Physiological basis of carbon dioxide inhibition of a meat spoilage bacterium, Pseudomonas fluorescens.pdf
TR 807	Nottingham, P.M.	TR_807_Spoilage at fat surfaces of meat.pdf	Discusses bacterial spoilage of adipose and muscle tissues as a result of degradation of amino acids	1981	TR_807_Spoilage at fat surfaces of meat.pdf
TR 808	Swan, J.E.	TR_808_Technical and economic feasibility of producing plasma and hydrolysed red blood cells from edible grade blood.pdf	Reports on investigation of technical feasibility of producing a novel blood cell hydrolysate (BCH) from edible grade blood by means of enzymatic hydrolysis on a pilot-plant scale	1982	TR_808_Technical and economic feasibility of producing plasma and hydrolysed red blood cells from edible grade blood.pdf
TR 809	Moore, V.J.	TR_809_Binders for the preparation of steak-like products from lamb and beef.pdf	Reports taste panel scores, protein and fat contents and cooking losses of recombined lamb and beef “steaks”	1982	TR_809_Binders for the preparation of steak-like products from lamb and beef.pdf
TR 810	Phillips, D.M.	TR_810_Electrode rendering.pdf	Discusses investigation of a new method of rendering fat-bearing materials	1982	TR_810_Electrode rendering.pdf
TR 811	Heddle, J.H.	TR_811_Use of a short-term (5 DAY) residence time aerated lagoon for the treatment of slaughterhouse wastes. Pilot-scale study.pdf	Describes a pilot-scale 5-day-residence-time aerated lagoon for the treatment of settled slaughterhouse waste	1982	TR_811_Use of a short-term (5 DAY) residence time aerated lagoon for the treatment of slaughterhouse wastes. Pilot-scale study.pdf
TR 812	Lambden, A.E.	TR_812_Bleach test applied to inedible tallows.pdf	Three bleach tests (AOCS method Cc 8d-55, British Standard method 3919:1976 and a shortened test) were compared and the conditions required for the shortened test established	1982	TR_812_Bleach test applied to inedible tallows.pdf
TR 813	Gill, C.O.	TR_813_Handling and packaging of chilled sheep liver for maximum shelf life.pdf	Discusses methods for efficient chilling of liver, especially tub-packed livers which have a chilled shelf life of over a month	1982	TR_813_Handling and packaging of chilled sheep liver for maximum shelf life.pdf
TR 814	Russell, J.M.	TR_814_Applications of a microwave oven in a wastewater laboratory.pdf	Discusses the application of a domestic microwave oven in the analysis of total suspended solids, total solids and moisture determinations	1982	TR_814_Applications of a microwave oven in a wastewater laboratory.pdf
TR 815	West, J.	TR_815_Meat-marking inks.pdf	Reports on development, new formulas and specifications for inks made with Chocolate Brown H.T., Amaranth, Violet B.N.P. and Methyl Violet dyes to improve branding and grade marking of meat	1982	TR_815_Meat-marking inks.pdf
TR 817	Bell, R.G.	TR_817_Microbiological aspects of chub-packed luncheon meat production. 2. Microbial spoilage.pdf	Discusses effects of cooking severity, storage temperature, oxygen availability and curing salts on the development of the spoilage microfloras	1983	TR_817_Microbiological aspects of chub-packed luncheon meat production. 2. Microbial spoilage.pdf
TR 818	Swan, J.E.	TR_818_Composition and properties of blood cell hydrolysate powder.pdf	Blood cell hydrolysate powder (BCH) was manufactured from enzymatically hydrolysed beef blood cells and some of its physical, chemical and functional properties were assessed	1983	TR_818_Composition and properties of blood cell hydrolysate powder.pdf
TR 819	West, J.	TR_819_Thermo-setting inks for branding meat.pdf	Branding of frozen meat is best achieved with thermo-setting inks, which contain dyes or insoluble aluminium lakes of dyes, suspended in edible fats	1983	TR_819_Thermo-setting inks for branding meat.pdf
TR 819-A	West, J.	TR_819-A_Thermo-setting inks for branding meat.Addendum to TR 819.pdf	Specifications for branding inks for frozen meat	1983	TR_819-A_Thermo-setting inks for branding meat.Addendum to TR 819.pdf
TR 820	Tobin, P.A.	TR_820_Comprehensive index to MIRINZ publications, 1957-1982.pdf	MIRINZ publications listed chronologically under different series, and with author and subject indexes	1983	TR_820_Comprehensive index to MIRINZ publications, 1957-1982.pdf
TR 821	Caddigan, M.S.C.	TR_821_Use of ultrafiltration for concentrating stickwater from MLTR rendering systems.pdf	Abcor pilot-scale ultrafiltration system was evaluated for concentrating stickwater from the MIRINZ low temperature rendering plants	1983	TR_821_Use of ultrafiltration for concentrating stickwater from MLTR rendering systems.pdf
TR 822	Loeffen, M.P.F.	TR_822_Flexible hot brander for frozen meat.pdf	Prototype hot, flexible brander has been developed for applying a standard meat-inspection legend to frozen carcasses or cuts of meat	1983	TR_822_Flexible hot brander for frozen meat.pdf
TR 823	Lowry, P.D.	TR_823_Microbiological evaluation of the MIRINZ low temperature rendering system.pdf	Raw materials, vessel contents, decanter solids, tallow and stickwater from a Low Temperature Rendering system (MLTR) were analysed for total viable counts (both aerobic and anaerobic), total Enterobacteriaceae and total Clostridium perfringens	1983	TR_823_Microbiological evaluation of the MIRINZ low temperature rendering system.pdf
TR 824	Swan, J.E.	TR_824_Use of a Baader 696 mechanical separator to recover meat from rendered material, carcasses and bones.pdf	A Baader 696 machine was used to mechanically separate meat from the following: low- temperature rendered beef solids produced as a by-product	1983	TR_824_Use of a Baader 696 mechanical separator to recover meat from rendered material, carcasses and bones.pdf
TR 825	Swan, J.E.	TR_825_Defatting mutton by low temperature thermal processing.pdf	Whole over fat mutton carcasses and soft tissues from such carcasses were minced and thermally defatted in a low temperature rendering system.	1984	TR_825_Defatting mutton by low temperature thermal processing.pdf
TR 826	Russell, J.M.	TR_826_Colour removal from meat-processing effluents.pdf	Primary treated meat processing effluents had a dominant wavelength 574-576 nm and true colour of yellow. Treatment with sodium hexametaphosphate and sulphuric acid removed colour more effectively than pH adjustment or anaerobic treatment	1984	TR_826_Colour removal from meat-processing effluents.pdf
TR 827	Lambden, A.E.	TR_827_Effects of packaging film and tissue respiration on oxygen and carbon dioxide concentrations in vacuum packages of chilled meat.pdf	Effects of packaging film and tissue respiration on oxygen and carbon dioxide concentrations in vacuum packages of chilled meat .	1984	TR_827_Effects of packaging film and tissue respiration on oxygen and carbon dioxide concentrations in vacuum packages of chilled meat.pdf
TR 828	Downey, J.	TR_828_Raw tallow as a fuel-oil substitute.pdf	Examines potential for firing industrial burners on raw tallow	1984	TR_828_Raw tallow as a fuel-oil substitute.pdf
TR 829	Russell, J.M.	TR_829_Standard methods for the examination of meat wastes and receiving waters.pdf	Laboratory manual for the analysis of meat processing plant effluent and receiving waters. Methods presented are the best available for general laboratory use and are based on several analytical publications	1984	TR_829_Standard methods for the examination of meat wastes and receiving waters.pdf
TR 830	Loeffen, M.P.F.	TR_830_Computer control of an automatic carcass freezer to meet accelerated conditioning requirements.pdf	Describes use of a computer at Canterbury Frozen Meat’s Paeroa to meet freezing requirements of the Accelerated Conditioning (AC) specification while ensuring complete freezing before loadout, when freezer contains wide range of carcass grades and wraps	1984	TR_830_Computer control of an automatic carcass freezer to meet accelerated conditioning requirements.pdf
TR 831	Morris, M.A.	TR_831_Methods for determining the physical and chemical properties of products and wastes of rendering departments.pdf	Presents a collection of the most common tests routinely performed by laboratories testing products and wastes. Methods for testing stickwater wastes are included, as low-temperature rendering systems are increasingly being adopted	1984	TR_831_Methods for determining the physical and chemical properties of products and wastes of rendering departments.pdf
TR 832	Pham, Q.T.	TR_832_Weight loss from lamb carcasses in frozen storage – Influence of environmental factors.pdf	Tests were conducted to measure the influence of various environmental factors on the rate of weight loss from frozen lamb in single-storey cold stores	1984	TR_832_Weight loss from lamb carcasses in frozen storage – Influence of environmental factors.pdf
TR 833	Pham, Q.T.	TR_833_Survey of air infiltration into cold stores.pdf	Eleven sub-zero cold stores of modern single-storey construction (including one “high-rise” store) were surveyed with regard to air infiltration. A simple equation is suggested for the design of refrigeration systems	1984	TR_833_Survey of air infiltration into cold stores.pdf
TR 834	Gill, C.O.	TR_834_Calculation of bacterial growth for evaluation of offal cooling procedures.pdf	Warm offals develop a bacterial flora dominated by the potentia l pathogen Escherichiacoli .	1984	TR_834_Calculation of bacterial growth for evaluation of offal cooling procedures.pdf
TR 835	Gill, C.O.	TR_835_Process monitoring for hygienic handling of offals.pdf	Describes equipment and procedures for hygienic monitoring of offal cooling processes by a temperature function integration technique	1984	TR_835_Process monitoring for hygienic handling of offals.pdf
TR 836	West, J.	TR_836_Appearance of fancy meats. Effects of freezing, packaging and storage.pdf	Lamb and sheep livers, hearts, kidneys, brains and sweetbreads and calf and beef kidneys were frozen cryogenically or air-blast in shipping containers. Appearance was compared with fresh produce after one and eight month’s storage	1985	TR_836_Appearance of fancy meats. Effects of freezing, packaging and storage.pdf
TR 838	Caddigan, M.S.C.	TR_838_Hydrolysis of woolly materials before rendering.pdf	In a preliminary study, the effects of sodium hydroxide (Na0H), sodium sulphide or high t empera ture with pressur e on degradation of pure wool were investigated.	1986	TR_838_Hydrolysis of woolly materials before rendering.pdf
TR 839	Caddigan, M.S.C.	TR_839_Energy use in MIRINZ low temperature rendering plants.pdf	Energy use in two MIRINZ Low Temperature Render ing (MLTR) plants was assessed.	1985	TR_839_Energy use in MIRINZ low temperature rendering plants.pdf
TR 840	Vette, M.A.G.	TR_840_Sheep behaviour. Analysis of yard-to-restrainer operations in twenty-six New Zealand export meat plants.pdf	Sheep-processing plants throughout New Zealand were videotaped to assess the problems of translating sheep from standing freely in a pen to a position of full restraint	1985	TR_840_Sheep behaviour. Analysis of yard-to-restrainer operations in twenty-six New Zealand export meat plants.pdf
TR 841	Lambden, A.E.	TR_841_Recommended methods for the analysis of meat and meat products.pdf	Describes methods considered to be suitable for use in a busy laboratory at a meat plant; therefore, they are offered in a style similar to that employed by AOAC. They are not intended as reference methods	1986	TR_841_Recommended methods for the analysis of meat and meat products.pdf
TR 842	Chrystall, B.B.	TR_842_Composition of New Zealand lamb as influenced by geographical area, sex of animal and cut.pdf	The total soft tissue of wether lamb loins from six geographical areas, of ram and ewe loins from one area and of legs and shoulders from one area were analysed for proximate composition, fatty acids, vitamins, minerals and cholesterol	1986	TR_842_Composition of New Zealand lamb as influenced by geographical area, sex of animal and cut.pdf
TR 843	Swan, J.E.	TR_843_Assessment of four viscera cutting and washing systems.pdf	Beef and sheep viscera. were processed with several types of cutter (sawblade, fixed blade, slow-moving blade) and washer (rotary drum, Contra- Shear screen) to determine fat losses and effluent quality from the washers	1986	TR_843_Assessment of four viscera cutting and washing systems.pdf
TR 844	Oliver, D.W.	TR_844_Air flows in automatic air blast carton freezers.pdf	Three automatic air blast carton freezers were surveyed to evaluate the air flow distribution within the freezing chamber	1986	TR_844_Air flows in automatic air blast carton freezers.pdf
TR 845	Pham, Q.T.	TR_845_Heat transfer in the air-blast freezing and thawing of cartons.pdf	The heat transfer coefficient (H.T.C.) and freezing or thawing times of cartons of Tylose (meat substitute) in an air stream were measured	1986	TR_845_Heat transfer in the air-blast freezing and thawing of cartons.pdf
TR 846	Pryor, G.E.	TR_846_Air thawing of lamb and mutton carcasses.pdf	Air-thawing trials were conducted on lamb and mutton carcasses in which thawing time, carcass appearance, bacterial numbers and weight change were recorded	1986	TR_846_Air thawing of lamb and mutton carcasses.pdf
TR 847	Bell, R.G.	TR_847_Spoilage bacteria of chilled meat. Their characteristics and identification.pdf	During prolonged storage of meat at chill temperatures, only a few types of organisms from the micro flora originally present on meat will be able to grow	1986	TR_847_Spoilage bacteria of chilled meat. Their characteristics and identification.pdf
TR 848	Pham, Q.T.	TR_848_Guide to humidity, condensation and hygrometers.pdf	This paper describes the effects of air humidity in meat processing plants and discusses ways to avoid condensation problems. It surveys the various humidity-measuring instruments available and critically examines their performance	1987	TR_848_Guide to humidity, condensation and hygrometers.pdf
TR 849	Torley, P.J.	TR_849_Bone ash production from rendered materials.pdf	The particle size distribution of dryer solids from a MIRINZ Low Temperature Rendering (MLTR) system was determined with standard sieves.	1987	TR_849_Bone ash production from rendered materials.pdf
TR 850	Loeffen, M.P.F.	TR_850_Production monitoring and control in a rendering department.pdf	Describes production control techniques, including mass balances, tallow and meal composition and yield analysis, and rendering yield prediction from carcass production weights and boning room input weight, to increase the profitability of rendering	1987	TR_850_Production monitoring and control in a rendering department.pdf
TR 851	Chrystall, B.B.	TR_851_Composition of selected New Zealand beef cuts.pdf	Composition of grass-fed New Zealand beef was determined by analysing samples from light steers, heavy steers, heifers and cows	1987	TR_851_Composition of selected New Zealand beef cuts.pdf
TR 853	Downey, J.	TR_853_Comparison of offal chilling and freezing methods.pdf	Methods of speeding the initial chilling rate of offals before and after packaging are investigated	1988	TR_853_Comparison of offal chilling and freezing methods.pdf
TR 854	Cooper, R.N.	TR_854_Effluent treatment in the New Zealand export meat industry.pdf	Characteristics and treatment of New Zealand meat processing effluent are described by reference to the results of research undertaken by MIRINZ	1988	TR_854_Effluent treatment in the New Zealand export meat industry.pdf
TR 856	Brown, G.I.	TR_856_Use of meat and bone meal temperature for end-point control in drying.pdf	Laboratory-scale trials indicated that product temperature could be used to indicate the end-point when drying meat and bone meals	1988	TR_856_Use of meat and bone meal temperature for end-point control in drying.pdf
TR 857	West, J.	TR_857_Comparative value for money. Lamb, beef, pork and chicken.pdf	Selection of lamb, beef, pork and chicken cuts purchased from butchers’ shops and supermarkets was cooked and separated into lean, fat and bone tissues. The yield of cooked edible tissues (lean and fat) varied widely	1989	TR_857_Comparative value for money. Lamb, beef, pork and chicken.pdf
TR 858	Pham, Q.T.	TR_858_Methods of improving the performance of carton air-blast freezers.pdf	Methods of improving the performance of carton air-blast freezers were examined	1989	TR_858_Methods of improving the performance of carton air-blast freezers.pdf
TR 859	Chrystall, B.B.	TR_859_Composition of selected New Zealand mutton cuts.pdf	Composition of cuts from heavy and light mutton carcasses was determined	1989	TR_859_Composition of selected New Zealand mutton cuts.pdf
TR 860	Lowry, P.D.	TR_860_Identification of Salmonella in the meat industry. Biochemical and serological procedures.pdf	Describes the basis of Salmonella serological reactions, the rationale to serotyping procedures, and the methods to determine the antigenic make-up of any isolate. Includes identification steps of pure culture isolation and biochemical identification	1989	TR_860_Identification of Salmonella in the meat industry. Biochemical and serological procedures.pdf
TR 861	West, J.	TR_861_Intramuscular polyunsaturated fatty acids in New Zealand meats.pdf	Fatty acid (C10:0 to C22:6) content of longissimus dorsi muscles from beef, lamb, mutton, goat and venison; leg and breast muscles from chicken, and leg muscles from possum was determined	1989	TR_861_Intramuscular polyunsaturated fatty acids in New Zealand meats.pdf
TR 862	Russell, J.M.	TR_862_Design and operation of anaerobic treatment in the meat processing industry.pdf	Presents design concepts for both lagoons and UASB reactors and gives an equation, developed by MIRINZ, that is useful in designing lagoon systems	1990	TR_862_Design and operation of anaerobic treatment in the meat processing industry.pdf
TR 863	Dawson, C.O.	TR_863_Nutritative value of offals and meals from two rendering processes.pdf	Samples of meat and bone meal and raw offals made from were collected from a low temperature (MLTR) and dry rendering plants. Biological value (BV), true digestibility (TD), and net protein utilization (NPU) were determined in rat feeding trials	1990	TR_863_Nutritative value of offals and meals from two rendering processes.pdf
TR 864	Reid, C.M.	TR_864_Evaluation of rapid methods for the detection of salmonella from meat and meat products.pdf	A simple, rapid Salmonella Latex Slide Agglutination kit, Serobact-Salmonella- Salmonella, was evaluated for its ability to detect Salmonella	1991	TR_864_Evaluation of rapid methods for the detection of salmonella from meat and meat products.pdf
TR 865	Pham, Q.T.	TR_865_Thawing and tempering of cartoned meat and meat cuts.pdf	The thawing and tempering of cartoned meat and meat cuts in air, in water or using microwave energy were investigated.	1991	TR_865_Thawing and tempering of cartoned meat and meat cuts.pdf
TR 866	Reid, C.M.	TR_866_Evaluation of eight rapid Staphylococcus aureus confirmatory kits, using isolates from meat.pdf	Reports on comparison of sensitivity and specificity values for eight rapid Staphylococcus aureus confirmatory kits, and the tube coagulase test, compared with standard confirmatory biochemical tests	1991	TR_866_Evaluation of eight rapid Staphylococcus aureus confirmatory kits, using isolates from meat.pdf
TR 867	Russell, J.M.	TR_867_Nitrous oxide emissions from wastewater treatment systems.pdf	General discussion of nitrous oxide as a greenhouse gas, particularly from perspective of waste treatment	1991	TR_867_Nitrous oxide emissions from wastewater treatment systems.pdf
TR 868	Avery, S.M.	TR_868_Comparison of two culture methods for isolating Staphylococcus aureus for use in the New Zealand meat industry.pdf	Reports on trials comparing Baird-Parker Agar method with an alternative cultural method, which uses 4S Agar, for enumerating Staphylococcus aureus	1991	TR_868_Comparison of two culture methods for isolating Staphylococcus aureus for use in the New Zealand meat industry.pdf
TR 869	Phillips, D.M.	TR_869_Plant trials of a pelt identification system.pdf	Describes plant trials of a pelt identification system using bar coded tags and a hand-held applicator. The system allows each farmer’s pelts to be identified at grading after processing, when faults are evident	1991	TR_869_Plant trials of a pelt identification system.pdf
TR 870	Reid, C.M.	TR_870_Evaluation of two selective media and a rapid latex test for the isolation-confirmation of Campylobacter jejuni.pdf	Evaluation of trials to to recover Campylobacter species from poultry and red meats, by an enrichment step using Preston enrichment broth. Skirrow selective agar is compared with Campylobacter blood-free selective agar (Oxoid)	1991	TR_870_Evaluation of two selective media and a rapid latex test for the isolation-confirmation of Campylobacter jejuni.pdf
TR 871	Various	TR_871_Twenty sixth research conference of the Meat Industry of New Zealand.pdf	Collection of papers on meat research	1990	TR_871_Twenty sixth research conference of the Meat Industry of New Zealand.pdf
TR 872	Chrystall, B.B.	TR_872_Quality assurance for tenderness.pdf	Sets out procedures that should be used to monitor tenderness. Although main focus is targeted at AC and ACA lamb, the methods described can be applied equally to other lamb cuts and to other meat cuts	1991	TR_872_Quality assurance for tenderness.pdf
TR 873	Cook, R.L.	TR_873_Microbiological methods for the meat industry.pdf	Describes laboratory safety, quality assurance, hygiene evaluation, air sampling, meat and meat products, collection and preparation of samples; methods for enumeration of bacteria, water, microscope methods and biochemical test procedures	1991	TR_873_Microbiological methods for the meat industry.pdf
TR 874	Avery, S.M.	TR_874_Evaluation of enrichment methods and comparison of six selective culture media for isolating Aeromonas species from meat.pdf	Reports on evaluation of published enrichment methods for culturing Aeromonas species from meat and meat products, and determination of  performance of six agar media for isolating Aeromonas from carcasses, retail meat cuts and faecal swabs	1991	TR_874_Evaluation of enrichment methods and comparison of six selective culture media for isolating Aeromonas species from meat.pdf
TR 875	Verhagen, C.	TR_875_Comparison of cultural methods for isolation and confirmation of Clostridium perfringens.pdf	Reports on evaluation of three selective agar media and two confirmatory tests for Clostridium perfringens for their suitability for use by meat plant laboratories	1991	TR_875_Comparison of cultural methods for isolation and confirmation of Clostridium perfringens.pdf
TR 876	Lindsey, S.B.	TR_876_Limit of detection and accuracy of sulphide analytical procedures.pdf	Discusses two methods commonly used to measure low levels of sulphide in effluents. Both involve formation of methylene blue from dimethyl-p-phenylenediamine but use different methods to remove interferences	1991	TR_876_Limit of detection and accuracy of sulphide analytical procedures.pdf
TR 877	Wee, H.K.	TR_877_Survey of energy use in the New Zealand meat industry for the 1989-1990 season.pdf	Survey of energy used by thirty-one meat export processing plants in New Zealand in the 1989-1990 season to determine levels of energy use and trends	1992	TR_877_Survey of energy use in the New Zealand meat industry for the 1989-1990 season.pdf
TR 878	van Oostrom, A.J.	TR_878_Meat processing effluent treatment in surface-flow constructed wetlands.pdf	Reports on a two-year study of three experimental wetlands to evaluate surface-lfow constructed wetlands for treating meat processing effluents	1991	TR_878_Meat processing effluent treatment in surface-flow constructed wetlands.pdf
TR 879	Reid, C.M.	TR_879_Escherichia coli 0157-H7. The hamburger bug, a literature review.pdf	Literature review on Escherichia coli 0157:H7	1991	TR_879_Escherichia coli 0157-H7. The hamburger bug, a literature review.pdf
TR 880	Donnison, A.M.	TR_880_Use of Clostridium perfringens in identifying water-borne faecal pollution. Review.pdf	Reviews methods to enumerate Clostridium perfringens in environmental samples and possible uses of this organism in assessing faecal contamination of waters and sediments	1991	TR_880_Use of Clostridium perfringens in identifying water-borne faecal pollution. Review.pdf
TR 881	Pham, Q.T.	TR_881_Computer calculation of meat plant refrigertion requirements.pdf	A computer software package for the design of meat plant refrigeration systems, recently developed at MIRINZ, is described.	1991	TR_881_Computer calculation of meat plant refrigertion requirements.pdf
TR 882	Lowry, P.D.	TR_882_Preliminary study on the microbiological effect of washing meat plant equipment with 82 degrees C water.pdf	This study, carried out at an export meat plant, compared the residual microbial loading on ovine roller scalpers and viscera collection trays after washing with 82°C, 43°C and 22°C water.	1991	TR_882_Preliminary study on the microbiological effect of washing meat plant equipment with 82 degrees C water.pdf
TR 883	Swan, J.E.	TR_883_Collagen. Structure, function and uses.pdf	Bibliography of texts and references on collagen is included, together with references on the uses of collagen obtained from abstract and on-line searching for the 10-year period to January 1990.	1991	TR_883_Collagen. Structure, function and uses.pdf
TR 884	Chadderton, T.	TR_884_Development of improved control strategies to reduce the electricity consumption of automatic refrigeration engine rooms.pdf	This Research Memorandum reports progress on developing a more energy efficient computer-based control system for automatic refrigeration enginerooms in meat processing plants	1991	TR_884_Development of improved control strategies to reduce the electricity consumption of automatic refrigeration engine rooms.pdf
TR 885	Smith, M.	TR_885_How the world spices its sheepmeat.pdf	This paper views sheepmeat as a food rather than a commodity.	1991	TR_885_How the world spices its sheepmeat.pdf
TR 886	Ross, C.M.	TR_886_Use of chromogenic markers as a rapid method for measuring faecal coliforms and  E. coli in turbid water samples.pdf	Results of this study indicate that methylumbelliferyl substrates are suitable for enumeration of faecal coliforms and Escherichia coli in turbid water samples with counts greater than 50 CFU/100 ml.	1991	TR_886_Use of chromogenic markers as a rapid method for measuring faecal coliforms and  E. coli in turbid water samples.pdf
TR 887	Reid, C.M.	TR_887_Comparison of three MUG agar plate methods with the modified Anderson and Baird-Parker method for enumerating Escherichia coli from fresh and frozen meat.pdf	Methods have been recently developed that incorporate a new glucuronide compound that E. coli turns blue. The use of such methods incorporating this compound would appear to warrant further investigation.	1991	TR_887_Comparison of three MUG agar plate methods with the modified Anderson and Baird-Parker method for enumerating Escherichia coli from fresh and frozen meat.pdf
TR 888	Russell, J.M.	TR_888_Effect of soil pH on denitrification losses from areas irrigated with meat processing effluent- initial studies.pdf	The amount of nitrous oxide released from soil, as a proportion of total denitrification gases (nitrous oxide and dinitrogen), was assessed on a laboratory scale	1991	TR_888_Effect of soil pH on denitrification losses from areas irrigated with meat processing effluent- initial studies.pdf
TR 889	Brown, G.I.	TR_889_Meat industry operations and the greenhouse effect.pdf	The use of irrigation for effluent treatment is increasing. This change is increasing the specific global warming potential of effluent treatment	1992	TR_889_Meat industry operations and the greenhouse effect.pdf
TR 890	Lindsay, D.T.	TR_890_Feasibility of demand defrost systems in the meat industry.pdf	The implementation of demand defrost systems was investigated and compared with manual and automatic defrost systems currently being used in the meat industry.	1992	TR_890_Feasibility of demand defrost systems in the meat industry.pdf
TR 891	Whitmore, A.J.	TR_891_Transglutaminase mediated setting reaction in surimi and purification of transglutaminase from plasma.pdf	This Technical Report describes studies related to the potential use of the enzyme transglutaminase to catalyse the formation of covalent cross-links between meat proteins	1992	TR_891_Transglutaminase mediated setting reaction in surimi and purification of transglutaminase from plasma.pdf
TR 892	Illing, H.	TR_892_Effect of cook temperature and time on tenderness and cook loss from beef semitendinosus.pdf	Reports on trials to determine effect of cooking temperature and time on the tenderness and texture of sliced semitendinosus muscle of adult cattle using a Warner Bratzler (WB) tenderometer and trained sensory panellists	1992	TR_892_Effect of cook temperature and time on tenderness and cook loss from beef semitendinosus.pdf
TR 893-A	Stannard, N.R.	TR_893-A_Quality assurance audit trail for chilled meat products. Section 1-4.pdf	Introduction to the concepts of judging product quality and assessing the level of risk of product failure at any point from farm to retail sale for chilled meat products	1992	TR_893-A_Quality assurance audit trail for chilled meat products. Section 1-4.pdf
TR 893-B	Stannard, N.R.	TR_893-B_Quality assurance audit trail for chilled meat products. Section 4-End.pdf	Introduction to the concepts of judging product quality and assessing the level of risk of product failure at any point from farm to retail sale for chilled meat products	1992	TR_893-B_Quality assurance audit trail for chilled meat products. Section 4-End.pdf
TR 894	Donnison, A.M.	TR_894_Practical guide to monitoring bacterial indicators in New Zealand waters and effluents.pdf	Introduction to the concepts of water monitoring from a public health perspective	1992	TR_894_Practical guide to monitoring bacterial indicators in New Zealand waters and effluents.pdf
TR 895	Wilson, S.A.	TR_895_Functional properties of meat proteins – a literature review.pdf	This literature review covers the functionality of meat proteins in comminuted products.	1992	TR_895_Functional properties of meat proteins – a literature review.pdf
TR 896	Donnison, A.M.	TR_896_Meat plant outline quality assurance manual system.pdf	Introduction to the concepts of product and service quality and to help meat plant managers develop their own quality systems manuals	1992	TR_896_Meat plant outline quality assurance manual system.pdf
TR 897	Russell, J.M.	TR_897_Effect of soil pH on measured denitrification rates at a wastewater irrigation site.pdf	Nitrous oxide emission rates at a wastewater irrigation site receiving meat-processing effluent were determined at two areas with the same soil type but of different soil pH (pH 4.3 – 4.5 and pH 6.2 – 6.6).	1992	TR_897_Effect of soil pH on measured denitrification rates at a wastewater irrigation site.pdf
TR 898	Russell, J.M.	TR_898_Nitrogen transformations and removal in three lagoon systems treating meat processing wastes.pdf	Nitrogen removal efficiencies of three lagoon systems treating meat-processing wastes are reported.	1992	TR_898_Nitrogen transformations and removal in three lagoon systems treating meat processing wastes.pdf
TR 899	Russell, J.M.	TR_899_Factors affecting nitrogen removal in lagoons.pdf	It is concluded that denitrification in lagoon systems is limited by the ability of lagoons to nitrify effluent, by inadequate mixing of nitrified effluent with anoxic zones and by the low concentrations of available organic carbon in aerobic systems.	1992	TR_899_Factors affecting nitrogen removal in lagoons.pdf
TR 900	Gibson, H.C.	TR_900_Offal hydrolysis and petfood palatability a literature review.pdf	This report summarizes methods of hydrolysis that could be used to produce flavour-enhancing substances from dark-coloured offals.	1992	TR_900_Offal hydrolysis and petfood palatability a literature review.pdf
TR 901	Dibble, W.H.	TR_901_Functionality of selected cuts of bull beef.pdf	The chemical composition and functional properties of the following wholesale cuts of dairy bull beef were investigated	1992	TR_901_Functionality of selected cuts of bull beef.pdf
TR 902	Russell, J.M.	TR_902_Effect of wastewater pre-treatment on denitrification rates at wastewater irrigation sites.pdf	Effects of various degrees of pre-treatment of meat-processing wastes on soil denitrification rates were examined in laboratory-scale incubations and in small-scale Iysimeters	1992	TR_902_Effect of wastewater pre-treatment on denitrification rates at wastewater irrigation sites.pdf
TR 903	Not Used
TR 904	Not Used
TR 905	Swan, J.E.	TR_905_Production prices and trends for New Zealand meat and bone meal and tallow.pdf	Discusses New Zealand tallow and meat meals. Production data, estimated domestic consumption, export volumes and export prices for 1967-1987 are given. Types of tallow and meat meals, quality, composition and uses are discussed	1988	TR_905_Production prices and trends for New Zealand meat and bone meal and tallow.pdf
TR 906	Donnison, A.M.	TR_906_Quality control for microbial analyses of water, effluent and sediment samples determination of method accuracy.pdf	This report describes the procedures for quality control of commonly used methods for microbial analysis of water, effluent and sediment samples.	1992	TR_906_Quality control for microbial analyses of water, effluent and sediment samples determination of method accuracy.pdf
TR 907	Stannard, N.R.	TR_907_Total quality management. An approach for meat plants.pdf	Discusses Total Quality Management (TQM) as it relates to the meat industry	1993	TR_907_Total quality management. An approach for meat plants.pdf
TR 908	Gilbert, K.V.	TR_908_Electrical stunning and slaughter in New Zealand.pdf	Discusses methods of electrical stunning on a variety of species, including methods, effects, and animal welfare	1993	TR_908_Electrical stunning and slaughter in New Zealand.pdf
TR 909	Archibald, R.D.	TR_909_Opportunities for New Zealand manufacturing meat in the USA.pdf	Members of the Intermediate Meat Products (IMP) team visited fifty-seven companies and organisations in the United States, July-November 1992 to obtain information on the use and potential for IMPs	1993	TR_909_Opportunities for New Zealand manufacturing meat in the USA.pdf
TR 910	Donnison, A.M.	TR_910_Microbiology of nitrification. A review.pdf	Reviews the literature on microbial nitrification	1993	TR_910_Microbiology of nitrification. A review.pdf
TR 911	Fitzgerald, C.M.	TR_911_Comparison of the 3M Petrifilm Escherechia coli method with the MIRINZ standard method for enumerating Escherichia coli from meat.pdf	Reports on tests to determine sensitivity, specificity and performance of the Petrifilm Escherechia coli method for enumerating Escherichia coli	1993	TR_911_Comparison of the 3M Petrifilm Escherechia coli method with the MIRINZ standard method for enumerating Escherichia coli from meat.pdf
TR 912	Fitzgerald, C.M.	TR_912_Comparison of the 3M Petrifilm coliform method with the MIRINZ standard method for enumerating Enterobacteriaceae from chilled meat products.pdf	Reports on tests of performance of the Petrifilm coliform method, compared with that of the Violet Red Bile Dextrose Agar pour-plate method for enumerating Enterobacteriaceae from chilled meat products	1993	TR_912_Comparison of the 3M Petrifilm coliform method with the MIRINZ standard method for enumerating Enterobacteriaceae from chilled meat products.pdf
TR 913	Pham, Q.T.	TR_913_Transport of lamb carcasses by Insuliner truck-trailer units.pdf	Reports on tests measuring the thermal performance of Insuliners (a type of truck-trailer unit with double-layered side curtains), finding units suitable for transporting whole stillages of frozen meat products over short distances	1984	TR_913_Transport of lamb carcasses by Insuliner truck-trailer units.pdf
TR 914	van Oostrom, A.J.	TR_914_Treatment of a nitrified meat processing effluent in gravel bed wetlands.pdf	This paper describes the performance of three experimental constructed gravel bed wetlands receiving a nitrified meat processing effluent	1993	TR_914_Treatment of a nitrified meat processing effluent in gravel bed wetlands.pdf
TR 915	Downey, J.	TR_915_Plate freezing of boneless beef. Freezing times.pdf	Reports on trials to obtain data on plate freezing using a mini plate freezer with range of freezing times for boneless beef covered by using tylose to determine the shortest freezing time, and individually wrapped inside rounds to determine longest	1980	TR_915_Plate freezing of boneless beef. Freezing times.pdf
TR 916	Dibble, W.H.	TR_916_Functional properties of pre-rigor bull beef.pdf	Reports on investigation of extent of pre-rigor in eight young Friesian bulls, without stimulation, and selected cuts (chuck, striploin and outside round) from each side of the carcass were excised shortly after slaughter and trimmed to 95% chemical lean	1993	TR_916_Functional properties of pre-rigor bull beef.pdf
TR 917	Bell, R.G.	TR_917_Why and hows of handling chilled New Zealand lamb.pdf	Discusses the transport phase of chilled lamb intended for international markets	1993	TR_917_Why and hows of handling chilled New Zealand lamb.pdf
TR 918	Sephton, S.W.	TR_918_Acceptability of sausages containing mutton fat.pdf	The purpose of this research was to assess the effect of using mutton fat in sausage formulations	1993	TR_918_Acceptability of sausages containing mutton fat.pdf
TR 919	Sephton, S.W.	TR_919_Production of blood fraction hydrolysates and the use of blood and milk hydrolysates in finely comminuted meat products.pdf	Reports on a study to investigate whether enzymes could be used to increase the functionality of blood fractions or milk proteins to enhance fat and water-binding in meat products	1993	TR_919_Production of blood fraction hydrolysates and the use of blood and milk hydrolysates in finely comminuted meat products.pdf
TR 920	Penney, N.	TR_920_Use of commercial oxygen absorbers in association with carbon dioxide packaging for the chilled storage of beef and lamb.pdf	Reports on series of storage trials to evaluate the commercial oxygen absorber, Ageless Z-100 GA, for preventing adverse oxygen-mediated colour changes in raw beef and lamb during chilled storage in carbon dioxide controlled atmosphere packs	1993	TR_920_Use of commercial oxygen absorbers in association with carbon dioxide packaging for the chilled storage of beef and lamb.pdf
TR 921	Reid, M.D.	TR_921_Uses for beef and lamb cuts. Literature review.pdf	Discusses the different cuts that are obtained from beef and lamb carcasses and describes and explains uses for these cuts	1993	TR_921_Uses for beef and lamb cuts. Literature review.pdf
TR 922	Donnison, A.M.	TR_922_Public Health Implications of Faecal Contamination of Sediments and Shellfish A Review.pdf	Reviews factors affecting the adsorption of microorganisms to sediment particles, survival of faecal indicator organisms in sediments, sampling and enumerating organisms, use of sediments for pollution monitoring, and faecal pollution and shellfish	1993	TR_922_Public Health Implications of Faecal Contamination of Sediments and Shellfish A Review.pdf
TR 923	Brown, G.I.	TR_923_Stickwater Ultrafiltration.pdf	Reports trial of stickwater from four low temperature rendering plants was processed through a pilot-scale ultrafiltration plant to investigate product recovery from this waste stream and the resulting waste minimisation	1993	TR_923_Stickwater Ultrafiltration.pdf
TR 924	Willix, J.	TR_924_Video Presentation of Air Flow Patterns in Beef Chillers.pdf	Reports the Refrigeration and Energy Section’s investigation of effect of design features on chiller air flow by visualising water flow patterns using a hydrogen bubble technique in a one tenth scale model	1993	TR_924_Video Presentation of Air Flow Patterns in Beef Chillers.pdf
TR 925	Swan, J.E.	TR_925_pH variability in muscles. Literature review.pdf	Discusses how pH changes in muscle after the animal is slaughtered, and the factors that can affect meat pH. Also discusses how meat pH affects various meat characteristics such as colour, functionality and tenderness	1993	TR_925_pH variability in muscles. Literature review.pdf
TR 926	Archibald, R.D.	TR_926_Opportunities for New Zealand manufacturing meat in Japan.pdf	Reports on visit of the Intermediate Meat Products (IMP) team to twenty-two companies in central Japan in June 1993 to obtain information on the use of, and potential for, IMPs in Japan	1993	TR_926_Opportunities for New Zealand manufacturing meat in Japan.pdf
TR 927	Bell, R.G.	TR_927_Preliminary investigation of the distribution of microbial contamination on lamb and beef carcasses.pdf	Reports on experiments to determine distribution of the initial microbial contamination associated with conventional and inverted lamb dressing and with two cold boning beef dressing lines of different capacity	1993	TR_927_Preliminary investigation of the distribution of microbial contamination on lamb and beef carcasses.pdf
TR 928	Sadler, D.N.	TR_928_Developing pre-rigor salted mince as an export product.pdf	Reports on experiments to investigate effect of adding zero, two or four per cent sodium chloride to pre-rigor minced meat, with or without one hundred parts per million sodium nitrite, on meat’s storage life and functionality	1993	TR_928_Developing pre-rigor salted mince as an export product.pdf
TR 930	Fraser, E.M.	TR_930_Use of hot-set binders in restructured lamb roasts.pdf	Reports on effect of binder types on restructured whole-tissue and chunked-and-formed lamb roasts made with a variety of hot-set binders (milk protein, soy protein, blood plasma protein, tapioca starch, potato starch, carrageenan)	1993	TR_930_Use of hot-set binders in restructured lamb roasts.pdf
TR 931	Bell, R.G.	TR_931_Product-life of chilled lamb and beef in Saudi Arabia.pdf	Reports on transport and storage trials at SASO Laboratories, Riyadh, of chilled lamb and beef imported into Saudi Arabia between June 1987 and April 1990	1993	TR_931_Product-life of chilled lamb and beef in Saudi Arabia.pdf
TR 932	Mikkelsen, V.L.	TR_932_Hamburger patty technology. Literature review.pdf	Literature review of hamburger technology: processing, formualtion, quality characteristics and their measurement, raw materials, and variables in processing and storage	1993	TR_932_Hamburger patty technology. Literature review.pdf
TR 933	Dibble, W.H.	TR_933_Functional properties of pre-rigor bull beef. Effect of phosphates, cooking method and post-mortem salting time.pdf	Reports on two experiments on effects of salting meat sausages and hamburgers (patties) post-mortem using inorganic phosphates for effect on cooking yield	1994	TR_933_Functional properties of pre-rigor bull beef. Effect of phosphates, cooking method and post-mortem salting time.pdf
TR 934	Bell, R.G.	TR_934_Chilled product life of raw cold-bound restructured beef steaks packaged under vacuum or carbon dioxide.pdf	Reports on storage trials at low temperatures to determine chilled product life of alginate-bound comminuted-tissue restructured steak and a Pearl-bound whole-tissue restructured steak packaged under vacuum or carbon dioxide	1994	TR_934_Chilled product life of raw cold-bound restructured beef steaks packaged under vacuum or carbon dioxide.pdf
TR 935	Esguerra, C.M.	TR_935_Sensory Quality and Yields of Beef Roasts A Literature Review.pdf	This review discusses the different post-mortem handling and processing factors that influence the sensory quality and cook yield of whole-tissue beef roast.	1994	TR_935_Sensory Quality and Yields of Beef Roasts A Literature Review.pdf
TR 936	Dibble, W.H.	TR_936_Functional Properties of Bull BeefEffect of Short Term Frozen Storage.pdf	Investigation of effect of short-term frozen storage on the functional properties of vacuum-packed bull beef chucks	1994	TR_936_Functional Properties of Bull BeefEffect of Short Term Frozen Storage.pdf
TR 937	Swan, J.E.	TR_937_MIRINZ publications and reports on rendering and related subjects, 1959-1994.pdf	List of all non-confidential MIRINZ publications and reports related to rendering department operations	1994	TR_937_MIRINZ publications and reports on rendering and related subjects, 1959-1994.pdf
TR 938	Ben, A.	TR_938_Cold-bound restructured beef steaks. Effect of processing conditions.pdf	Reports on trials to investigate effect of setting temperature, time and binder concentration on the bind strength of cold-bound restructured beef steaks	1994	TR_938_Cold-bound restructured beef steaks. Effect of processing conditions.pdf
TR 939	Sephton, S.W.	TR_939_Colour acceptability of mince made from IQF meat pieces.pdf	Investigation on effect of packaging (polyethylene liner, impermeable vacuum bags, permeable vacuum bags, or under a carbon dioxide atmosphere) and frozen storage time on display colour of mince made from individually quick frozen (IQF) cubes and strips	1994	TR_939_Colour acceptability of mince made from IQF meat pieces.pdf
TR 940	Chadderton, T.	TR_940_Using pinch analysis to identify opportunities to reduce meat plant utility costs.pdf	Describes pinch analysis and shows it to be a useful design tool for meat plants	1995	TR_940_Using pinch analysis to identify opportunities to reduce meat plant utility costs.pdf
TR 941	Bager, F.	TR_941_Sanitation and hygiene procedures in meat plants.pdf	A cleaning procedure must leave surfaces free of organic material and detergent residues.	1994	TR_941_Sanitation and hygiene procedures in meat plants.pdf
TR 943	Donnison, A.M.	TR_943_Bacteriophage profiles as a tool to discriminate between animal and human faecal wastes.pdf	Samples of meat processing effluent that had undergone primary, anaerobic or aerobic lagoon or further pond or wetland polishing from seven meat plants were analysed for Escherichia coli and three types of bacteriophage: FRNA, FDNA and somatics	1994	TR_943_Bacteriophage profiles as a tool to discriminate between animal and human faecal wastes.pdf
TR 944	Walford, J.	TR_944_Measurement and modelling of hot and warm water usage in meat plants.pdf	Reports on monitoring of hot and warm water usage at one beef processing plant, and one beef and lamb processing plant. Results indicate there is potential to reduce hot water heating by over twenty-five percent, by stricter water management	1994	TR_944_Measurement and modelling of hot and warm water usage in meat plants.pdf
TR 945	Esguerra, C.M.	TR_945_Quality of cold-set restructed beef steaks. Effects of various binders, marination and frozen storage.pdf	Reports on evaluation of the effects of frozen storage and acid marination on the sensory characteristics, raw colour, bind strength, dimensional changes and cook yield of restructured beef steaks	1994	TR_945_Quality of cold-set restructed beef steaks. Effects of various binders, marination and frozen storage.pdf
TR 946	Archibald, R.D.	TR_946_Intermediate meat products concept. Final report.pdf	Discusses a survey carried out in 1991-1992 by the Intermediate Meat Product project team of twenty companies in New Zealand and one hundred and twenty-four food manufacturers and organisations in Japan, the United States and Europe	1995	TR_946_Intermediate meat products concept. Final report.pdf
TR 947	Wilson, S.A.	TR_947_Enzymes in meat processing using transglutaminase for restructured meat products.pdf	Discusses use of transglutaminase to cross-link meat proteins to produce a restructured meat product. Data indicate there is potential to scale up the process to produce products from ground meat and meat pieces	1995	TR_947_Enzymes in meat processing using transglutaminase for restructured meat products.pdf
TR 948	Penney, N.	TR_948_Preservative packing of bulk packed chilled meat for extended storage life.pdf	Evaluation of the use of carbon dioxide preservative atmosphere to extend the storage life of bulk packed meats	1995	TR_948_Preservative packing of bulk packed chilled meat for extended storage life.pdf
TR 949	van Oostrom, A.J.	TR_949_Nitrogen removal and biomass accumulation in constructed wetlands treating a nitrified meat processing effluent.pdf	Reports on investigation of effect of plant and influent organic matter on nitrogen removal and system longevity of experimental surface-flow wetlands treating a nitrified (nitrate-containing) meat processing effluent over a thirty-six month period	1995	TR_949_Nitrogen removal and biomass accumulation in constructed wetlands treating a nitrified meat processing effluent.pdf
TR 950	Swan, J.E.	TR_950_Functional properties of manufacturing beef. Effect of country of origin.pdf	Comparison of the functionality of frozen manufacturing-grade chucks from grass-fed beef imported from Australia (cow), Canada (cow and steer) and Chile (steer)	1995	TR_950_Functional properties of manufacturing beef. Effect of country of origin.pdf
TR 951	Boles, A.J.	TR_951_Colour of processed meat products. Literature review.pdf	Discusses how different manufacturing and handling practices affect the colour of fresh and cured processed meat products. The factors discussed include raw materials, additives, packaging materials and atmosphere around product	1995	TR_951_Colour of processed meat products. Literature review.pdf
TR 952	Lovatt, S.J.	TR_952_Survey of utility use in the New Zealand meat industry for the 1993-1994 season.pdf	First in a series of yearly analyses of energy and water use by the meat industry. Usage is determined by weekly data supplied by individual plants. Report covers the 1993-1994 processing season, based on twenty-nine plants	1995	TR_952_Survey of utility use in the New Zealand meat industry for the 1993-1994 season.pdf
TR 953	Swan, J.E.	TR_953_Edible offal products for the Korean market.pdf	Discusses use of animal by-products as a food source in South Korea. Includes recommendations for research to develop further products	1995	TR_953_Edible offal products for the Korean market.pdf
TR 954	Sephton, S.W.	TR_954_Enzymes in meat processing effect of liver hydrolysates on sausage cook yields and cat food acceptability.pdf	Discusses trials where cats preferred a cat food containing five per cent liver hydrolysate to the same cat food without hydrolysate, but an unmodified market leader was preferred the most	1995	TR_954_Enzymes in meat processing effect of liver hydrolysates on sausage cook yields and cat food acceptability.pdf
TR 955	Willix, J.	TR_955_Thermal properties of foods.pdf	Compiles measured values applicable to the New Zealand food industry, and gives equations needed to calculate thermal conductivity or enthalpy within the range minus forty to plus forty degrees centigrade	1995	TR_955_Thermal properties of foods.pdf
TR 956	Reid, M.D.	TR_956_Functional properties of manufacturing beef. Effect of animal gender.pdf	Chemical composition and functional properties of chucks from cold-boned carcasses of prime steers (Hereford or Hereford-Friesian cross), manufacturing Friesians and young Friesian bulls were determined	1995	TR_956_Functional properties of manufacturing beef. Effect of animal gender.pdf
TR 957	Penney, N.	TR_957_Retail display performance and chilled storage life of hot deboned beef.pdf	Reports on evaluation of two cooling regimes for hot deboned meat	1995	TR_957_Retail display performance and chilled storage life of hot deboned beef.pdf
TR 958	Swan, J.E.	TR_958_Functional properties of manufacturing beef. Effect of pH.pdf	Determination of the chemical composition and functional properties of 40 hot-boned bull inside rounds, selected on meat pH at approximately 24 hours post-mortem	1995	TR_958_Functional properties of manufacturing beef. Effect of pH.pdf
TR 959	Swan, J.E.	TR_959_Processed meat products from venison.pdf	Chemical composition and colour of red stag leg and shoulder was determined, and yield, sensory and objective quality of scalded sausages, patties, whole-tissue jerky, restructured ham, and individually quick frozen (IQF) cubes were assessed	1995	TR_959_Processed meat products from venison.pdf
TR 960	Luo, J.	TR_960_Odour control using biofilters. Survey report.pdf	Summarises the current state of biofilter technology at New Zealand rendering plants that use biofilters (soil, bark or compost filters) to control odour emissions	1995	TR_960_Odour control using biofilters. Survey report.pdf
TR 961	Fleming, A.K.	TR_961_Non-traditional refrigeration technologies for the New Zealand meat industry.pdf	Discusses non-traditional refrigeration technologies that may benefit the New Zealand meat industry in the near or medium term future including contact chilling and freezing technologies	1996	TR_961_Non-traditional refrigeration technologies for the New Zealand meat industry.pdf
TR 962	Esguerra, C.M.	TR_962_Quality of goat meat and processed products.pdf	Boneless meat from twelve-month-old Boer, Cashmere and Boer cross Cashmere female goats was used to determine cook yield, dimensional changes on cooking and tenderness of meat	1996	TR_962_Quality of goat meat and processed products.pdf
TR 963	Bell, R.G.	TR_963_Distribution and sources of microbial contamination on beef carcasses.pdf	Study undertaken to evaluate New Zealand beef processing in respect to contamination with carcass/hide and carcass/faeces contacts, distribution of microbial contamination on carcasses and the antimicrobial efficacy of cold water carcass washes	1996	TR_963_Distribution and sources of microbial contamination on beef carcasses.pdf
TR 964	Boles, A.J.	TR_964_Colour of fresh and cured beef sausages effect of raw materials, processing and storage.pdf	Discusses experiment on fresh and cured sausages made from pre-rigor, salted pre-rigor and post-rigor beef mince. Hunter L a b colour of sausages was measured. Colour of fresh sausages evaluated by a panel	1996	TR_964_Colour of fresh and cured beef sausages effect of raw materials, processing and storage.pdf
TR 965	Mikkelsen, V.L.	TR_965_Restructured beef cubes manufactured from alginate-bound meat.pdf	Discusses experiment on restructured cubes made from comminuted beef brisket and an alginate binder. Effects of process variables were evaluated	1996	TR_965_Restructured beef cubes manufactured from alginate-bound meat.pdf
TR 966	Mikkelsen, V.L.	TR_966_Developing beef bone broth and cleaned stomachs for the Korean market.pdf	Reports on results of a literature survey on properties of beef leg bone broth and ways of cleaning stomachs for the Korean market, and experimental work on those topics	1996	TR_966_Developing beef bone broth and cleaned stomachs for the Korean market.pdf
TR 967	van Oostrom, A.J.	TR_967_Evaluation of beef paunch contents handling practices.pdf	Surveys were undertaken at five beef processing plants to evaluate different paunch handling operations with respect to water use and impact on effluent pollutant loadings	1996	TR_967_Evaluation of beef paunch contents handling practices.pdf
TR 968	Russell, J.M.	TR_968_Denitrification potential of soils irrigated with meat processing effluents.pdf	Denitrification potential (rate of denitrification under anoxic conditions and in the presence of excess nitrate and glucose) was measured in the laboratory for different soil layers from five sites irrigated with meat processing effluents	1996	TR_968_Denitrification potential of soils irrigated with meat processing effluents.pdf
TR 969	Lovatt, S.J.	TR_969_Energy use analysis and trends in New Zealand meat export industry.pdf	Energy consumption, meat and byproducts produced by the New Zealand meat industry were surveyed during the 1994/95 meat production season. Analysis shows continuing reduction in energy consumption	1996	TR_969_Energy use analysis and trends in New Zealand meat export industry.pdf
TR 970	McBeth, E.E.	TR_970_Development of meat-based snack products for the Asian market.pdf	Summarises information collated about meat-based snack products in Japan, the Philippines, Singapore and Taiwan, including characteristics, basic physical description, manufacturing method and ingredients	1996	TR_970_Development of meat-based snack products for the Asian market.pdf
TR 971	Donnison, A.M.	TR_971_Options for reducing faecal microorganisms in meat processing waters.pdf	Results of a literature search and discussion on determining possible options for disinfection of biologically treated wastewater produced by the New Zealand meat industry	1996	TR_971_Options for reducing faecal microorganisms in meat processing waters.pdf
TR 972	Bickers, P.O.	TR_972_Effects of temperature on nitrification during biological treatment of meat processing effluent.pdf	Discusses experiments to determine the effect of temperature on nitrification of meat processing effluents at bench scale	1996	TR_972_Effects of temperature on nitrification during biological treatment of meat processing effluent.pdf
TR 973	Bickers, P.O.	TR_973_Temperature effects on denitrification during biological treatment of meat processing effluent.pdf	Discusses experiments to determine the temperature dependency of denitrification at ten, fifteen, twenty and twenty-eight degrees centigrade using simple batch tests	1996	TR_973_Temperature effects on denitrification during biological treatment of meat processing effluent.pdf
TR 974	Farouk, M.M.	TR_974_Use of frozen pre-rigor injected beef for restructured roasts.pdf	Reports on taste panel evaluation of hot-boned beef from grass-fed bulls, injected or uninjected pre-rigor with a salt/phosphate brine, and post-rigor grain-fed beef trimmings were held at minus eighteen degrees centigrade for five or ten weeks	1996	TR_974_Use of frozen pre-rigor injected beef for restructured roasts.pdf
TR 975	Moorhead, S.M.	TR_975_Influence of boning procedures on the microbial contamination of beef primal cuts.pdf	Reports on a study undertaken to quantify and compare the hygienic efficacy of various methods of cold boning beef sides	1997	TR_975_Influence of boning procedures on the microbial contamination of beef primal cuts.pdf
TR 976	van Oostrom, A.J.	TR_976_Nitrification and denitrification of meat industry wastewater in experimental aerated lagoons.pdf	Three studies were undertaken into nitrification and denitrification in model aerated lagoons treating meat processing waste.	1996	TR_976_Nitrification and denitrification of meat industry wastewater in experimental aerated lagoons.pdf
TR 977	McBeth, E.E.	TR_977_New Zealand meat producer’s perceptions of manufacturing beef.pdf	Reports on interviews with 12 meat companies and the New Zealand Meat Producers Board on their perceptions of manufacturing beef	1997	TR_977_New Zealand meat producer’s perceptions of manufacturing beef.pdf
TR 978	McBeth, E.E.	TR_978_New Zealand meat industry’s customer’s perceptions of manufacturing beef.pdf	Reports on results of second stage of the Beef for Manufacturing: Research Needs and Strategy project. Questionnaire sent to 100 companies in North America, Asia, Europe and Muslim countries to determine views on manufacturing beef	1997	TR_978_New Zealand meat industry’s customer’s perceptions of manufacturing beef.pdf
TR 979	Graafhuis, A.E.	TR_979_Quality audit of pasture-finished beef in Kuala Lumpur and Taipei. Summary report.pdf	Reports results of a technical market audit of Kuala Lumpur (Malaysia) and Taipei (Taiwan), to assess both chilled and frozen pasture-finished “table beef” from New Zealand, Australia and the United States	1997	TR_979_Quality audit of pasture-finished beef in Kuala Lumpur and Taipei. Summary report.pdf
TR 980	Jacobson, L.H.	TR_980_Pre-slaughter body temperature of cattle. Stress and meat quality.pdf	Investigates in two experiments theory that changes in normal patterns of body temperature may be useful indirect indicator of muscle activity and therefore changes in meat quality	1997	TR_980_Pre-slaughter body temperature of cattle. Stress and meat quality.pdf
TR 981	Penney, N.	TR_981_Performance after chilled storage of hot and cold boned prime beef striploins.pdf	Reports on a split carcass study was undertaken to compare the post chilled storage performance of meat derived from hot and cold boning processes	1998	TR_981_Performance after chilled storage of hot and cold boned prime beef striploins.pdf
TR 982	Harris, M.B.	TR_982_Development of an advanced controller for rendering systems.pdf	Aims of this project were to investigate rendering departments to improve monitoring, control and data capturing systems and to recommend improvements	1997	TR_982_Development of an advanced controller for rendering systems.pdf
TR 983	Farouk, M.M.	TR_983_Effect of processing variables on characteristics of further processed products from manufacturing beef.pdf	Reports on effect of meat source on products made from hot or cold-boned manufacturing beef that had been stored at minus eighteen degrees centigarde, or zero to one degree for one month	1998	TR_983_Effect of processing variables on characteristics of further processed products from manufacturing beef.pdf
TR 984	Bell, R.G.	TR_984_Influence of cooling regimes and boning procedures on the microbiological quality of chilled and frozen beef.pdf	Reports on evaluation of two product lines, chilled vacuum-packed striploins and frozen brisket end trim to determine the hygienic adequacy of a commercial cold, warm and hot beef processing system	1998	TR_984_Influence of cooling regimes and boning procedures on the microbiological quality of chilled and frozen beef.pdf
TR 985	Luo, J.	TR_985_Odour control biofilters – Designs operations and maintenance.pdf	This paper reviews biofilter technology for odour control, particularly for gas emissions from animal rendering plants.	1999	TR_985_Odour control biofilters – Designs operations and maintenance.pdf
TR 986	Bell, R.G.	TR_986_Good manufacturing practice. Review of the quality and stability of frozen offals.pdf	Literature review on frozen offals, with the objective of developing a generic guideline for the production, storage and handling of such products	1998	TR_986_Good manufacturing practice. Review of the quality and stability of frozen offals.pdf
TR 987	Hall, W.K.	TR_987_Functional properties of manufacturing beef from grass fed steers and surgically or immunologically neutered bulls.pdf	The chemical composition, pH, Hunter L a b colour values and functional properties of cold boned chuck rolls from grass-fed steers, and bulls surgically or immunologically neutered approximately half a year before slaughter were determined	1998	TR_987_Functional properties of manufacturing beef from grass fed steers and surgically or immunologically neutered bulls.pdf
TR 988	Merts, I.	TR_988_Review of methods for thawing meat.pdf	Presents an overview of the methods available for thawing meat or meat products and reviews work undertaken in New Zealand and overseas to optimise meat thawing processes	1998	TR_988_Review of methods for thawing meat.pdf
TR 989	Merts, I.	TR_989_Thawing of meat in water and by direct contact with heated plates.pdf	Presents the results of experiments investigating the thawing of meat by immersion in water, bu water spray and by direct contact with heated plates	1998	TR_989_Thawing of meat in water and by direct contact with heated plates.pdf
TR 990	Gregory, N.G.	TR_990_Alternative systems of pig production.pdf	Discusses use of alternative outdoor and indoor housing systems for sows	1999	TR_990_Alternative systems of pig production.pdf
TR 991	Luo, J.	TR_991_Use of biofilters for controlling odour emissions.pdf	This report reviews biofilter technology for odour control, particularly for gas emissions from animal rendering plants.	1999	TR_991_Use of biofilters for controlling odour emissions.pdf
TR 992	Cummings, T.L.	TR_992_Effect of meat pH, marbling and cooking temperature on sensory attributes of beef striploin steaks.pdf	Summarises finding s of two large studies that analysed the effect of meat pH on meat eating quality cook loss and colour, and, effect of level of marbling on meat eating quality on meat cooked to end temperatures of seventy and eighty degrees centigrade	1999	TR_992_Effect of meat pH, marbling and cooking temperature on sensory attributes of beef striploin steaks.pdf
TR 993	Donnison, A.M.	TR_993_Microbiological methods for evaluating water quality.pdf	This Report explains why certain methods for the microbiological analysis of water were chosen for inclusion in the third edition of MIRINZ Microbiological Methods for the Meat Industry.	1999	TR_993_Microbiological methods for evaluating water quality.pdf
TR 994	Bell, R.G.	TR_994_Interaction between Clostridial blown pack spoilage and heat shrinking of vacuum barrier packs.pdf	A series of storage trials was conducted to determine if the short duration high temperature treatments applied in commercial heat shrinking of vacuum barrier packs	1999	TR_994_Interaction between Clostridial blown pack spoilage and heat shrinking of vacuum barrier packs.pdf
TR 995	Le Roux, G.J.	TR_995_Carcass and product contamination of lamb. Review.pdf	This report reviews the possible causes of carcass contamination and factors influencing bacterial growth, as well as control and decontamination procedures for lamb.	1999	TR_995_Carcass and product contamination of lamb. Review.pdf
TR 996	van Oostrom, A.J.	TR_996_Fate of nitrogen in meat processing wastewaters applied to soil.pdf	Field lysimeter studies were conducted over 3 years period to determine the fate of nitrogen in treated meat processing effluents applied to soil.	1999	TR_996_Fate of nitrogen in meat processing wastewaters applied to soil.pdf
TR 997	Le Roux, G.J.	TR_997_Effect of preslaughter washing on fleece and carcass hygiene of lamb.pdf	Reports on detailed investigation of swim washing of lambs to determine the effect of on lamb carcass hygiene	2000	TR_997_Effect of preslaughter washing on fleece and carcass hygiene of lamb.pdf
TR 998	Dykes, G.A.	TR_998_Survival of Escherichia coli 0157 H7 on frozen beef trimmings.pdf	Study to determine if simulated commercial freezing regimes and frozen storage reduce the numbers of Escherichia coli O157:H7 on beef trimmings and thus add an extra margin of safety to the product	1999	TR_998_Survival of Escherichia coli 0157 H7 on frozen beef trimmings.pdf
TR 999	Penney, N.	TR_999_Influence of carbon dioxide in meat packaging atmospheres on spoilage microflora development, drip loss and cooked meat appearance.pdf	The uptake of saturated carbon dioxide packaging technology by the beef and pork industries has been delayed by reports of increased drip loss and poor appearance of product on cooking.	1999	TR_999_Influence of carbon dioxide in meat packaging atmospheres on spoilage microflora development, drip loss and cooked meat appearance.pdf
TR 1000	Kemp, R.M.	TR_1000_Immersion chilling of offal products.pdf	Reports on methods and effectiveness of immersion chilling of offal	1999	TR_1000_Immersion chilling of offal products.pdf
TR 1001	Bell, R.G.	TR_1001_Hygienic status of seven internationally traded beef offals. Report.pdf		2000	TR_1001_Hygienic status of seven internationally traded beef offals. Report.pdf
TR 1001-A	Bell, R.G.	TR_1001-A_Hygienic status of seven internationally traded beef offals. Appendices.pdf		2000	TR_1001-A_Hygienic status of seven internationally traded beef offals. Appendices.pdf
TR 1002	Dowd, P.C.	TR_1002_Guidelines for the specification of an injury incident recording and analysis system.pdf	Guidelines resulting from a project aimed at the creation of an industry-wide health and safety information and benchmarking system that will enable informed financial investment decisions	2000	TR_1002_Guidelines for the specification of an injury incident recording and analysis system.pdf
TR 1003	le Roux, G.J.	TR_1003_Adherence of Microorganisms to Fleece – HACCP Implications in Lamb Slaughter.pdf	To find optimum conditions for preslaughter washing or alternatives to swim washing of sheep and lambs and to advise industry accordingly.	1999	TR_1003_Adherence of Microorganisms to Fleece – HACCP Implications in Lamb Slaughter.pdf
TR 1004	Not Used
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TR 1048		TR_1048_PR2 (ia) Project 2 AgResearch Science Achievements Meat Biologics Research Limited. Report 2 (01 July – 1March 2003), D Knighton.pdf		2003	TR_1048_PR2 (ia) Project 2 AgResearch Science Achievements Meat Biologics Research Limited. Report 2 (01 July – 1March 2003), D Knighton.pdf
TR 1049		TR_1049_PR2 (ib) Project 2 AgResearch Science Achievements Meat Biologics Research Limited. Report 3 (01 March – 30 June 2003), D Knighton.pdf		2003	TR_1049_PR2 (ib) Project 2 AgResearch Science Achievements Meat Biologics Research Limited. Report 3 (01 March – 30 June 2003), D Knighton.pdf
TR 1050	Fahey	TR_1050_PR2 (ii) Growth Factor Concentrates from bovine and ovine plasma. Milestone 3. Fahey, Kerby, Knighton, Dines and Wu. CR 984, AgR April 2004.pdf	Adapt tests to monitor partitioning of protein and other components of blood with the objective of establishing methodologies which are technically feasible and appropriate for scale-up	2004	TR_1050_PR2 (ii) Growth Factor Concentrates from bovine and ovine plasma. Milestone 3. Fahey, Kerby, Knighton, Dines and Wu. CR 984, AgR April 2004.pdf
TR 1051	Fahey	TR_1051_PR2 (iii) Growth Factor Concentrates from bovine and ovine plasma. Milestone 5. Fahey, Kerby, Knighton. CR 991, AgR May 2004.pdf	Determine partitioning and yield of IGF-1 and other components in product streams derived from plasma processed by different methods	2004	TR_1051_PR2 (iii) Growth Factor Concentrates from bovine and ovine plasma. Milestone 5. Fahey, Kerby, Knighton. CR 991, AgR May 2004.pdf
TR 1052	Fahey	TR_1052_PR2 (iv) Growth Factor Concentrates from bovine and ovine plasma. Milestone 12. Fahey, Kerby, Knighton, Hurford and Prosser. CR 1002, AgR August 2004.pdf	Quantification of cytokines and growth factors in process streams from different fractionation processes	2004	TR_1052_PR2 (iv) Growth Factor Concentrates from bovine and ovine plasma. Milestone 12. Fahey, Kerby, Knighton, Hurford and Prosser. CR 1002, AgR August 2004.pdf
TR 1053	Fahey	TR_1053_PR2 (v) Growth Factor Concentrates from bovine and ovine plasma. Milestone 13. Fahey, Knighton and Callaghan. CR 1009, AgR October 2004.pdf	Separation and identification of novel growth factors and other bioactives in product streams and in house cell culture assays and assessment of value concentration and ease of extraction	2004	TR_1053_PR2 (v) Growth Factor Concentrates from bovine and ovine plasma. Milestone 13. Fahey, Knighton and Callaghan. CR 1009, AgR October 2004.pdf
TR 1054	Kerby and Knighton	TR_1054_PR2 (vi) Growth Factor Concentrates from bovine and ovine plasma. Milestone 10. Kerby and Knighton. CR 1010, AgR October 2004.pdf	Develop a process to concentrate IGF-1 from beef/sheep blood.  Assess the feasibility of using plasma from which the target factors have been extracted for alternative commercial application	2004	TR_1054_PR2 (vi) Growth Factor Concentrates from bovine and ovine plasma. Milestone 10. Kerby and Knighton. CR 1010, AgR October 2004.pdf
TR 1055	Fahey	TR_1055_PR2 (vii) Growth Factor Concentrates from bovine and ovine plasma. Milestone 9. Fahey, Kerby and Knighton. CR 1019, AgR December 2004.pdf	Develop a process to concentrate IGF-1 from beef/sheep blood.  Develop polot scale processes based on partitioning information with emphasis on extracting the maximum value from the plasma raw material rather than maximizing the yield of any one particular plasma component	2004	TR_1055_PR2 (vii) Growth Factor Concentrates from bovine and ovine plasma. Milestone 9. Fahey, Kerby and Knighton. CR 1019, AgR December 2004.pdf
TR 1056	S Fahey	TR_1056_PR4A 1. Isolation of anti-ageing bioactives from co-products, Tuftsin Extraction. S Fahey et al. (unbound report).pdf			TR_1056_PR4A 1. Isolation of anti-ageing bioactives from co-products, Tuftsin Extraction. S Fahey et al. (unbound report).pdf
TR 1057	Fahey and Knighton	TR_1057_PR4A 2. Bioactives for Anti-ageing – Selection of lead Compounds CR886. Fahey and Knighton. September 2002. AgR Report for Meat NZ.pdf		2002	TR_1057_PR4A 2. Bioactives for Anti-ageing – Selection of lead Compounds CR886. Fahey and Knighton. September 2002. AgR Report for Meat NZ.pdf
TR 1058	Wu	TR_1058_PR4A 3. A proteomic approach to characterise and purify anti-ageing Bioactives. 1. Tissue extraction and preparation procedures. CR888. Wu, Fahey and Knighton. October 2002. AgR Report for Meat NZ.pdf		2002	TR_1058_PR4A 3. A proteomic approach to characterise and purify anti-ageing Bioactives. 1. Tissue extraction and preparation procedures. CR888. Wu, Fahey and Knighton. October 2002. AgR Report for Meat NZ.pdf
TR 1059	Fahey	TR_1059_PR4A 4. Review of anti-ageing bioactives found in thymus, placenta, Payers patches and bone marrow tissues and the use of proteomics to discover more. CR889. Oct 02. AgR Report for Meat NZ.pdf		2002	TR_1059_PR4A 4. Review of anti-ageing bioactives found in thymus, placenta, Payers patches and bone marrow tissues and the use of proteomics to discover more. CR889. Oct 02. AgR Report for Meat NZ.pdf
TR 1060	D Knighton	TR_1060_PR4A 5a. AgResearch Science Achievements Meat Biologics Research Limited (MBRL). Report 4 (01 July – 1 March 2003) D Knighton.pdf		2003	TR_1060_PR4A 5a. AgResearch Science Achievements Meat Biologics Research Limited (MBRL). Report 4 (01 July – 1 March 2003) D Knighton.pdf
TR 1061	D Knighton	TR_1061_PR4A 5b. AgResearch Science Achievements Meat Biologics Research Limited (MBRL). Report 5 (01 March – 30 June 2003) D Knighton.pdf		2003	TR_1061_PR4A 5b. AgResearch Science Achievements Meat Biologics Research Limited (MBRL). Report 5 (01 March – 30 June 2003) D Knighton.pdf
TR 1062		TR_1062_PR4A 6. Bioactive Opportunity Report for MBC. Industrial Research Limited, November 2003.pdf		2003	TR_1062_PR4A 6. Bioactive Opportunity Report for MBC. Industrial Research Limited, November 2003.pdf
TR 1063	D Knighton	TR_1063_PR4A 7. Update of proteins that have been extracted from thymus, 1 December 2003, D Knighton (unbound report).pdf		2003	TR_1063_PR4A 7. Update of proteins that have been extracted from thymus, 1 December 2003, D Knighton (unbound report).pdf
TR 1064	Fahey	TR_1064_PR4A 8. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 1. Milestone 1. Fahey, Knighton and Carpenter. CR969, AgR, March 2004.pdf	Develop tuftsin extraction from bovine spleen and report on feasibility of producing a sublingual spray product	2004	TR_1064_PR4A 8. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 1. Milestone 1. Fahey, Knighton and Carpenter. CR969, AgR, March 2004.pdf
TR 1065	Wu	TR_1065_PR4A 9. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 2 Preteomics Assessment. CR 933, Wu, Fahey, Knighton and Carpenter. AgR, March 2004.pdf	Separation of denaturing buffer extracts of bovine and ovine thymus gland and bone marrow at different ages by 2D PAGE and identification of differentially expressed proteins by Mass Spectrometry	2004	TR_1065_PR4A 9. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 2 Preteomics Assessment. CR 933, Wu, Fahey, Knighton and Carpenter. AgR, March 2004.pdf
TR 1066	Wu	TR_1066_PR4A 10. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 2. Milestone 2. Wu, Knighton and Wheeler. CR934, AgR, March 2004.pdf	Non-denaturing extraction of bovine and ovine thymus tissue from different aged animals and separation into fractions by chromatography	2004	TR_1066_PR4A 10. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 2. Milestone 2. Wu, Knighton and Wheeler. CR934, AgR, March 2004.pdf
TR 1067	Fahey	TR_1067_PR4A 11. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 1. Milestone 2. Fahey, Knighton and Carpenter. CR976, AgR, March 2004.pdf	Develop extraction of Growth hormone releasing factor from ovine/bovine placenta and report on feasibility of producing a sublingual spray product	2004	TR_1067_PR4A 11. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 1. Milestone 2. Fahey, Knighton and Carpenter. CR976, AgR, March 2004.pdf
TR 1068	Wu	TR_1068_PR4A 12. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 2. Milestone 3. Wu, Knighton, Callaghan, Carpenter and Fahey. CR987, AgR, May 2004.pdf	Modification of existing assays to test bioactivity for possible anti-ageing compound and test fractions fro bioactivity and separate active fractions by 2D PAGE	2004	TR_1068_PR4A 12. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 2. Milestone 3. Wu, Knighton, Callaghan, Carpenter and Fahey. CR987, AgR, May 2004.pdf
TR 1069	Wu	TR_1069_PR4A 13. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 2. Milestone 4. Wu, Knighton, Duanne and Bond. CR997, AgR, July 2004.pdf	Identification of selected protein spots by MS (Directed proteomics)	2004	TR_1069_PR4A 13. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 2. Milestone 4. Wu, Knighton, Duanne and Bond. CR997, AgR, July 2004.pdf
TR 1070	Knighton	TR_1070_PR4A 14. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 2. Milestone 5. Knighton et al. CR999, AgR, July 2004.pdf	Perform RPHPLC- Mass spectral analysis on 11 month old sheep thymus extracts	2004	TR_1070_PR4A 14. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 2. Milestone 5. Knighton et al. CR999, AgR, July 2004.pdf
TR 1071	Jimmy Suttie	TR_1071_PR4B 1. A proteomic approach to characterise and purify anti-ageing Bioactives. A Proposal prepared for Meat NZ. December 2001, Jimmy Suttie, AgResearch.pdf		2001	TR_1071_PR4B 1. A proteomic approach to characterise and purify anti-ageing Bioactives. A Proposal prepared for Meat NZ. December 2001, Jimmy Suttie, AgResearch.pdf
TR 1072	Bond and Lee	TR_1072_PR4B 2. Project 4B Proteomic based advancement of lead bioactives. Milestone 2 Progress report, March 2004. Bond and Lee. MBC-03042003, AgResearch, VUW.pdf		2004	TR_1072_PR4B 2. Project 4B Proteomic based advancement of lead bioactives. Milestone 2 Progress report, March 2004. Bond and Lee. MBC-03042003, AgResearch, VUW.pdf
TR 1073	Bond and Lee	TR_1073_PR4B 3. Project 4B Proteomic based advancement of lead bioactives. Milestone 2. Bond and Lee. AgResearch, VUW.pdf	Design analytical protocols to identify proteins from meat based biological materials obtained from biological models described in Project 4a (June 2004)	2004	TR_1073_PR4B 3. Project 4B Proteomic based advancement of lead bioactives. Milestone 2. Bond and Lee. AgResearch, VUW.pdf
TR 1074	Bond and Lee	TR_1074_PR4B 4. Project 4B Proteomic based advancement of lead bioactives. Milestone 2 Progress report, June 2004. Bond and Lee. AgResearch, VUW.pdf		2004	TR_1074_PR4B 4. Project 4B Proteomic based advancement of lead bioactives. Milestone 2 Progress report, June 2004. Bond and Lee. AgResearch, VUW.pdf
TR 1075	Knighton	TR_1075_PR4B 5. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 2. Milestone 5(2). Knighton et al. CR1000, AgR, July 2004.pdf	Review all identified proteins and decide which are the best targets to proceed with	2004	TR_1075_PR4B 5. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 2. Milestone 5(2). Knighton et al. CR1000, AgR, July 2004.pdf
TR 1076	Knighton	TR_1076_PR4B 6. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 2. Milestone 5. Knighton et al. CR999, AgR, July 2004.pdf	Perform RPHPLC- Mass spectral analysis on 11 month old sheep thymus extracts	2004	TR_1076_PR4B 6. A proteomic approach to characterise and purify anti-ageing Bioactives. Research Objective 2. Milestone 5. Knighton et al. CR999, AgR, July 2004.pdf
TR 1077	Davidson	TR_1077_PR6 1. Bioactive Meat Products. MBC 02IR08 Final Report for 200203. Davidson, Harris, Hoefakker, Scott, Stevenson and Davis (WSM). IRL#50101.02, November 2003.pdf		2002	TR_1077_PR6 1. Bioactive Meat Products. MBC 02IR08 Final Report for 200203. Davidson, Harris, Hoefakker, Scott, Stevenson and Davis (WSM). IRL#50101.02, November 2003.pdf
TR 1078	David Stephenson	TR_1078_PR6 2. A novel bovine tracheal product fro the treatment of arthritis – Final report. Project 99IR08 Report for 200203. For Meat NZ. David Stephenson, IRL 56601.09, November 2003.pdf		2002	TR_1078_PR6 2. A novel bovine tracheal product fro the treatment of arthritis – Final report. Project 99IR08 Report for 200203. For Meat NZ. David Stephenson, IRL 56601.09, November 2003.pdf
TR 1079	Vyssotski	TR_1079_PR6 3. Anti-angiogenic bioactive lipids. Milestone 1&2. Vyssotski, Johnson, Fenton and MacKenzie. IRL # 1575, May 2004.pdf	Validation of activity by fractionating the sample and subsequently testing the anti-angiogenic activity of each major class of lipid present in the sample	2004	TR_1079_PR6 3. Anti-angiogenic bioactive lipids. Milestone 1&2. Vyssotski, Johnson, Fenton and MacKenzie. IRL # 1575, May 2004.pdf
TR 1080	Vyssotski	TR_1080_PR6 4. Anti-angiogenic bioactive lipids. Annual Report for 2003-4. Vyssotski, Johnson, Fenton and MacKenzie. IRL # 1578, June 2004.pdf		2004	TR_1080_PR6 4. Anti-angiogenic bioactive lipids. Annual Report for 2003-4. Vyssotski, Johnson, Fenton and MacKenzie. IRL # 1578, June 2004.pdf
TR 1081	Vyssotski	TR_1081_PR6 5. Anti-angiogenic bioactive lipids. Milestone 4. Vyssotski, MacKenzie and Scott. IRL # 1664, October 2004.pdf	Purification of fractions containing significant anti-angiogenic activity	2004	TR_1081_PR6 5. Anti-angiogenic bioactive lipids. Milestone 4. Vyssotski, MacKenzie and Scott. IRL # 1664, October 2004.pdf
TR 1082	Vyssotski	TR_1082_PR6 6. Anti-angiogenic bioactive lipids. Annual Report for 2004-5. Vyssotski, Svetashev, Scott and MacKenzie. IRL # 1735, June 2005.pdf		2005	TR_1082_PR6 6. Anti-angiogenic bioactive lipids. Annual Report for 2004-5. Vyssotski, Svetashev, Scott and MacKenzie. IRL # 1735, June 2005.pdf
TR 1083	Vyssotski	TR_1083_PR6 7. Anti-angiogenic bioactive lipids. Milestone 5 Further purification of active fraction. Vyssotski, Svetashev, Scott and MacKenzie. IRL # 1722, June 2005.pdf	Further purification of active fraction	2005	TR_1083_PR6 7. Anti-angiogenic bioactive lipids. Milestone 5 Further purification of active fraction. Vyssotski, Svetashev, Scott and MacKenzie. IRL # 1722, June 2005.pdf
TR 1084	Vyssotski	TR_1084_PR6 8. Anti-angiogenic bioactive lipids. Milestone 6. Vyssotski, Svetashev and MacKenzie. IRL # 1780, November 2005.pdf	confirm nature of active compound(s)	2005	TR_1084_PR6 8. Anti-angiogenic bioactive lipids. Milestone 6. Vyssotski, Svetashev and MacKenzie. IRL # 1780, November 2005.pdf
TR 1085	Sun and Hubl	TR_1085_PR7 1. Meat biologics Consortium project 7 Meat derived enzymes in glycobiology. Milestone 8 Report Annual project review. Sun and Hubl. IRL#1739, June 2005. Bound with MBC annual report 2005.pdf		2005	TR_1085_PR7 1. Meat biologics Consortium project 7 Meat derived enzymes in glycobiology. Milestone 8 Report Annual project review. Sun and Hubl. IRL#1739, June 2005. Bound with MBC annual report 2005.pdf
TR 1086	Dr Cynthia Sun and Petra Hoefakker	TR_1086_PR7 2. Meat biologics Consortium project 7 Extraction of CMP-NANA from Bovine Milk Colostrum. Dr Cynthia Sun and Petra Hoefakker Industrial Research Limited Report No. 2251. May 2008.pdf		2008	TR_1086_PR7 2. Meat biologics Consortium project 7 Extraction of CMP-NANA from Bovine Milk Colostrum. Dr Cynthia Sun and Petra Hoefakker Industrial Research Limited Report No. 2251. May 2008.pdf
TR 1087	Fahey and Knighton	TR_1087_PR8A 1. Bioactives for Anti-ageing – Selection of lead Compounds CR886. Fahey and Knighton. September 2002. AgR Report for Meat NZ.pdf		2002	TR_1087_PR8A 1. Bioactives for Anti-ageing – Selection of lead Compounds CR886. Fahey and Knighton. September 2002. AgR Report for Meat NZ.pdf
TR 1088	Bond	TR_1088_PR8A 3. Immunomodulatory Bioactives from Meat Co-products. Milestone 7. Bond. AgR June 2005. unbound report.pdf		2005	TR_1088_PR8A 3. Immunomodulatory Bioactives from Meat Co-products. Milestone 7. Bond. AgR June 2005. unbound report.pdf
TR 1089	Bond	TR_1089_PR8A 4. Immunomodulatory Bioactives from Meat Co-products. Milestone 6. Bond. AgR June 2005. unbound report.pdf	Characterisation of immunomodulatory molecules	2005	TR_1089_PR8A 4. Immunomodulatory Bioactives from Meat Co-products. Milestone 6. Bond. AgR June 2005. unbound report.pdf
TR 1090	Harper	TR_1090_PR8A 5. Immunomodulatory Bioactives from Meat Co-products. Report Milestones 2, 3, 4, 6 and 10. Harper, Knighton and Bond. Malaghan Institute. August 2005. Bound with MBC annual report 2005.pdf		2005	TR_1090_PR8A 5. Immunomodulatory Bioactives from Meat Co-products. Report Milestones 2, 3, 4, 6 and 10. Harper, Knighton and Bond. Malaghan Institute. August 2005. Bound with MBC annual report 2005.pdf
TR 1091	Harper	TR_1091_PR8A 6. Immunomodulatory Bioactives from Meat Co-products. Milestone 4. Harper. Malaghan January 2006. unbound report.pdf		2006	TR_1091_PR8A 6. Immunomodulatory Bioactives from Meat Co-products. Milestone 4. Harper. Malaghan January 2006. unbound report.pdf
TR 1092	Wu and Knighton	TR_1092_PR8A 7. Immunomodulatory Bioactives from Meat Co-products 8a – Separation part. Milestone 8 and 10. Wu and Knighton. CR1095 AgR April 2006.pdf		2006	TR_1092_PR8A 7. Immunomodulatory Bioactives from Meat Co-products 8a – Separation part. Milestone 8 and 10. Wu and Knighton. CR1095 AgR April 2006.pdf
TR 1093	Graham Knowles	TR_1093_PR8A 8. Review of Literature and potential for extracting immunomodulatory ingredients from specified tissues of livestock. July 2006. Confidential MBC report.pdf		2006	TR_1093_PR8A 8. Review of Literature and potential for extracting immunomodulatory ingredients from specified tissues of livestock. July 2006. Confidential MBC report.pdf
TR 1094	Harper	TR_1094_PR8A2 1. Immunomodulatory Bioactives. Annual Report 2006. Harper, Knighton and Bond. Malaghan Institute.pdf		2006	TR_1094_PR8A2 1. Immunomodulatory Bioactives. Annual Report 2006. Harper, Knighton and Bond. Malaghan Institute.pdf
TR 1095	Harper	TR_1095_PR8A2 2. Immunomodulatory Bioactives from Meat Co-products. Report Milestones 2, 3, 4, 6 and 10. Harper, Knighton and Bond. Malaghan Institute. July 2006. unbound report.pdf		2006	TR_1095_PR8A2 2. Immunomodulatory Bioactives from Meat Co-products. Report Milestones 2, 3, 4, 6 and 10. Harper, Knighton and Bond. Malaghan Institute. July 2006. unbound report.pdf
TR 1096	Harper	TR_1096_PR8A2 3. Immunomodulatory Bioactives from Meat Co-products. Termination report. Harper, Knighton and Bond. Malaghan Institute. February 2007.pdf		2007	TR_1096_PR8A2 3. Immunomodulatory Bioactives from Meat Co-products. Termination report. Harper, Knighton and Bond. Malaghan Institute. February 2007.pdf
TR 1097	Davis	TR_1097_PR8B 1. A novel bovine tracheal product for treatment of Arthritis. Davis, Greenhill, Slim, Offman, Watt. Wellington School of Medicine and IRL. IRL # 56601.07. March 2001.pdf		2001	TR_1097_PR8B 1. A novel bovine tracheal product for treatment of Arthritis. Davis, Greenhill, Slim, Offman, Watt. Wellington School of Medicine and IRL. IRL # 56601.07. March 2001.pdf
TR 1098	Davis	TR_1098_PR8B 2. A novel bovine tracheal product for treatment of Arthritis – progress and market development. IRL # 56601.08 April 2001.pdf		2001	TR_1098_PR8B 2. A novel bovine tracheal product for treatment of Arthritis – progress and market development. IRL # 56601.08 April 2001.pdf
TR 1099	Slim and Harris	TR_1099_PR8B 3. Marketing potential for joint health products from Bovine Tracheal Cartilage. Slim and Harris. IRL#50101.01 September 2002.pdf		2002	TR_1099_PR8B 3. Marketing potential for joint health products from Bovine Tracheal Cartilage. Slim and Harris. IRL#50101.01 September 2002.pdf
TR 1100	Slim and Offman	TR_1100_PR8B 4. Comparison of different sources of Glycosaminoglycans and their potential as antiarthritic agents. Slim and Offman. IRL#56601.04 September 2002.pdf		2002	TR_1100_PR8B 4. Comparison of different sources of Glycosaminoglycans and their potential as antiarthritic agents. Slim and Offman. IRL#56601.04 September 2002.pdf
TR 1101	Mackenzie and Stevenson	TR_1101_PR8B 5. New Technology for cholesterol removal from tallow. Meat NZ 99IR6. Report for 2001-2. Mackenzie and Stevenson. IRL#50101.01 October 2002.pdf		2002	TR_1101_PR8B 5. New Technology for cholesterol removal from tallow. Meat NZ 99IR6. Report for 2001-2. Mackenzie and Stevenson. IRL#50101.01 October 2002.pdf
TR 1102	Falshaw	TR_1102_PR8B 6. Project 8B Chondroitin Sulphate and Collagen 11 (Antiathritic Compounds). Milestone 1. Falshaw. May 2004.pdf		2004	TR_1102_PR8B 6. Project 8B Chondroitin Sulphate and Collagen 11 (Antiathritic Compounds). Milestone 1. Falshaw. May 2004.pdf
TR 1103	Falshaw	TR_1103_PR8B 7. Project 8B Chondroitin Sulphate and Collagen 11 (Antiathritic Compounds). Milestones 1&2. Falshaw, Watt and Sommer-Knudsen. IRL#1579, June 2004.pdf		2004	TR_1103_PR8B 7. Project 8B Chondroitin Sulphate and Collagen 11 (Antiathritic Compounds). Milestones 1&2. Falshaw, Watt and Sommer-Knudsen. IRL#1579, June 2004.pdf
TR 1104	Falshaw and Sommer-Knudsen	TR_1104_PR8B 8. 9. Project 8B Chondroitin Sulphate and Collagen 11 (Antiathritic Compounds). Milestones 2&3(equivalent). Falshaw and Sommer-Knudsen. January 2005.pdf		2005	TR_1104_PR8B 8. 9. Project 8B Chondroitin Sulphate and Collagen 11 (Antiathritic Compounds). Milestones 2&3(equivalent). Falshaw and Sommer-Knudsen. January 2005.pdf
TR 1105	Falshaw	TR_1105_PR8B 10. Project 8B Chondroitin Sulphate and Collagen 11 (Antiathritic Compounds). Milestones 4 Final Report. Falshaw. June 2005.pdf		2005	TR_1105_PR8B 10. Project 8B Chondroitin Sulphate and Collagen 11 (Antiathritic Compounds). Milestones 4 Final Report. Falshaw. June 2005.pdf
TR 1106		TR_1106_PR8B 11. Antiathritis (Chondroitin and Coll II). Biactivity Investigation Group, University of Otago. Annual Report 2006.pdf		2006	TR_1106_PR8B 11. Antiathritis (Chondroitin and Coll II). Biactivity Investigation Group, University of Otago. Annual Report 2006.pdf
TR 1107	Davis	TR_1107_PR8B 12. Investigation of the effect of bovine cartilage and chondroitin sulphate on the anti-inflammatory model of chronic joint inflammation. BIG Report MEBP01YRAP1. Davis, October 2006.pdf		2006	TR_1107_PR8B 12. Investigation of the effect of bovine cartilage and chondroitin sulphate on the anti-inflammatory model of chronic joint inflammation. BIG Report MEBP01YRAP1. Davis, October 2006.pdf
TR 1108		TR_1108_PR8B 13. Effect of bovine cartilage and chondroitin sulphate on experimental rheumatoid arthritis. Unbound report. Wellington School of medicine.pdf			TR_1108_PR8B 13. Effect of bovine cartilage and chondroitin sulphate on experimental rheumatoid arthritis. Unbound report. Wellington School of medicine.pdf
TR 1109	G Knowles	TR_1109_PR9 1. Review of the literature and potential for extracting immuno-modulatory ingredients from specified tissues of livestock. G Knowles. Wakefield Gastroenterology centre. April 2004.pdf			TR_1109_PR9 1. Review of the literature and potential for extracting immuno-modulatory ingredients from specified tissues of livestock. G Knowles. Wakefield Gastroenterology centre. April 2004.pdf
TR 1110	M Kruger	TR_1110_PR9 2. Project #9 “Bioactives for bone health”. Milestone 1 Report. Massey University, M Kruger. February 2004.pdf	Development of business plan, and the completion of patent search and the literature review	2004	TR_1110_PR9 2. Project #9 “Bioactives for bone health”. Milestone 1 Report. Massey University, M Kruger. February 2004.pdf
TR 1111	M Kruger	TR_1111PR9 3. Project #9 “Bioactives for bone health”. Milestone 2 Preliminary Report. Massey University, M Kruger. June 2004.pdf	Preparation of test materials from thymus and parathyroid glands	2004	TR_1111PR9 3. Project #9 “Bioactives for bone health”. Milestone 2 Preliminary Report. Massey University, M Kruger. June 2004.pdf
TR 1112	M Kruger	TR_1112_PR9 4. Project #9 “Bioactives for bone health”. Milestone 2 Annual Review. Massey Uni Aug 2004.pdf	Preparation of test materials from thymus and parathyroid glands and preliminary screening of thymic fractions in bone cells	2004	TR_1112_PR9 4. Project #9 “Bioactives for bone health”. Milestone 2 Annual Review. Massey Uni Aug 2004.pdf
TR 1113	M Kruger	TR_1113_PR9 5. Project #9 “Bioactives for bone health”. Milestone 3 Report. Massey Uni Nov 04.pdf	Preparation of test materials from thymus and parathyroid glands and screening of thymic and thyroid/parathyroid fractions in bone cells	2004	TR_1113_PR9 5. Project #9 “Bioactives for bone health”. Milestone 3 Report. Massey Uni Nov 04.pdf
TR 1114	M Kruger	TR_1114_PR9 6. Project #9 “Bioactives for bone health”. Milestone 4 Report. Massey Uni Feb 2005.pdf	Osteoblast growth-promoting and osteoclast growth-inhibiting activites in vitro and preliminary report on osteoclasts assays	2005	TR_1114_PR9 6. Project #9 “Bioactives for bone health”. Milestone 4 Report. Massey Uni Feb 2005.pdf
TR 1115	M Kruger	TR_1115_PR9 7. Bioactives for bone health. Annual report July 05. Kruger. Bound with MBC annual report 05.pdf	Preparation of test materials and screening of thymic and thyroid fractions in organ culture as well as bone osteoblastic cells	2005	TR_1115_PR9 7. Bioactives for bone health. Annual report July 05. Kruger. Bound with MBC annual report 05.pdf
TR 1116	M Kruger	TR_1116_PR9 8. Project #9 “Bioactives for bone health”. Milestone 5 Report. Massey Uni, M Kruger. July 2005.pdf	Preparation of test materials from thymus and screening of thymic fractions in organ culture as well as osteoblastic cells	2005	TR_1116_PR9 8. Project #9 “Bioactives for bone health”. Milestone 5 Report. Massey Uni, M Kruger. July 2005.pdf
TR 1117	M Kruger	TR_1117_PR9 9. Project #9 “Bioactives for bone health”. Milestone Report. Massey Uni.pdf	Subfractionation of selected extracts from ovine thymus and thyroid and screening of subfractions in organ culture as well as osteoblastic cells	2005	TR_1117_PR9 9. Project #9 “Bioactives for bone health”. Milestone Report. Massey Uni.pdf
TR 1118	M Vyssotski	TR_1118_PR9 10. Meat Biologics Consortium Project #9 “Bioactives for bone health”. Objective 2 Bone derived products. Milestone 1. IRL Report # 1792.pdf	Preliminary report on extraction and initial fractionation of bone derived lipids	2006	TR_1118_PR9 10. Meat Biologics Consortium Project #9 “Bioactives for bone health”. Objective 2 Bone derived products. Milestone 1. IRL Report # 1792.pdf
TR 1119	M Vyssotski	TR_1119_PR9 11. MBC Project #9 “Bioactives for bone health”. Objective 2 Bone derived products. Milestone 2 IRL Report # 1798. M Vyssotski, April 2006.pdf	Literature research on bone lipid composition and lipids as modulators or osteoblastic and/or osteoclastic activities completed	2006	TR_1119_PR9 11. MBC Project #9 “Bioactives for bone health”. Objective 2 Bone derived products. Milestone 2 IRL Report # 1798. M Vyssotski, April 2006.pdf
TR 1120	M Vyssotski	TR_1120_PR9 12. MBC Project #9 “Bioactives for bone health”. Objective 2 Bone derived products. Milestone 2. Addendum to Milestone 2 report. IRL Report # 1798. M Vyssotski, April 2006.pdf	Literature research on bone lipid composition and lipids as modulators or osteoblastic and/or osteoclastic activities completed	2006	TR_1120_PR9 12. MBC Project #9 “Bioactives for bone health”. Objective 2 Bone derived products. Milestone 2. Addendum to Milestone 2 report. IRL Report # 1798. M Vyssotski, April 2006.pdf
TR 1121	M Kruger	TR_1121_PR9 13. Bioactives for bone health – Annual report July 2006. Kruger.pdf	Preparation of test materials and screening of thymic and thyroid fractions in organ culture as well as bone osteoblastic cells	2006	TR_1121_PR9 13. Bioactives for bone health – Annual report July 2006. Kruger.pdf
TR 1122	M Vyssotski	TR_1122_PR9 14. MBC Project #9 “Bioactives for bone health”. Objective 2 Bone derived products. Annual report for 2005-6. IRL Report # 1823. M Vyssotski et al, July 2006.pdf		2005	TR_1122_PR9 14. MBC Project #9 “Bioactives for bone health”. Objective 2 Bone derived products. Annual report for 2005-6. IRL Report # 1823. M Vyssotski et al, July 2006.pdf
TR 1123	M Vyssotski	TR_1123_PR9 15. MBC Project #9 “Bioactives for bone health”. Objective 2 Bone derived products. Report for abandoned Milestone 4. IRL Report # 1947. M Vyssotski, February 2007.pdf	Extraction and initial fractionation of bone-derived lipids for anit-resorption and osteoclast-inhibition work programme	2007	TR_1123_PR9 15. MBC Project #9 “Bioactives for bone health”. Objective 2 Bone derived products. Report for abandoned Milestone 4. IRL Report # 1947. M Vyssotski, February 2007.pdf
TR 1124	M Vyssotski	TR_1124_PR9 16. MBC Project #9 “Bioactives for bone health”. Objective 2 Bone derived products. Milestone 4. IRL Report # 1947. M Vyssotski et al, May 2007.pdf	Extraction and initial fractionation of bone-derived lipids for anit-resorption and osteoclast-inhibition work programme	2007	TR_1124_PR9 16. MBC Project #9 “Bioactives for bone health”. Objective 2 Bone derived products. Milestone 4. IRL Report # 1947. M Vyssotski et al, May 2007.pdf
TR 1125	M Vyssotski	TR_1125_PR9 17. MBC Project #9 “Bioactives for bone health”. Objective 2 Bone derived products. Annual report for 2006-7. IRL Report # 1957. M Vyssotski et al, June 2007.pdf		2006	TR_1125_PR9 17. MBC Project #9 “Bioactives for bone health”. Objective 2 Bone derived products. Annual report for 2006-7. IRL Report # 1957. M Vyssotski et al, June 2007.pdf
TR 1126	M Kruger	TR_1126_PR9 18. Project #9 “Bioactives for bone health”. Milestone Report 5e. M Kruger et al. July 2007.pdf	Screening of bioactive lipids using Osteoclastogenesis assays	2007	TR_1126_PR9 18. Project #9 “Bioactives for bone health”. Milestone Report 5e. M Kruger et al. July 2007.pdf
TR 1127	R Anderson	TR_1127_PR10 1. Antimicrobial peptides isolated from ovine blood neutrophils. R Anderson. Thesis, 2004.pdf		2004	TR_1127_PR10 1. Antimicrobial peptides isolated from ovine blood neutrophils. R Anderson. Thesis, 2004.pdf
TR 1128	Van der Linden	TR_1128_PR10 2. Pilot scale extraction and antimicrobial activity of crude extract from ovine neutrophils. Van der Linden, Peak, Wilkinson, and Yu. Progress report July 05. Bound with MBC annual report 05.pdf		2005	TR_1128_PR10 2. Pilot scale extraction and antimicrobial activity of crude extract from ovine neutrophils. Van der Linden, Peak, Wilkinson, and Yu. Progress report July 05. Bound with MBC annual report 05.pdf
TR 1129	D S van der Linden	TR_1129_PR10 3. Project 10 Antimicrobial peptides from ovine granulocytes. Milestone 2&3. D S van der Linden, M G Peak, B Wilkinson and Pak-Lam Yu, August 2005.pdf		2005	TR_1129_PR10 3. Project 10 Antimicrobial peptides from ovine granulocytes. Milestone 2&3. D S van der Linden, M G Peak, B Wilkinson and Pak-Lam Yu, August 2005.pdf
TR 1130	Van der Linden	TR_1130_PR10 4. Pilot scale extraction and antimicrobial activity of crude extract from ovine neutrophils. Van der Linden, Peak, Wilkinson, and Yu. Massey University. Progress report September 2005.pdf		2005	TR_1130_PR10 4. Pilot scale extraction and antimicrobial activity of crude extract from ovine neutrophils. Van der Linden, Peak, Wilkinson, and Yu. Massey University. Progress report September 2005.pdf
TR 1131	Pak-Lam Yu	TR_1131_PR10 5. Project 10 Antimicrobial peptides from ovine granulocytes. Milestone 4&5. Pak-Lam Yu, May 2006.pdf		2006	TR_1131_PR10 5. Project 10 Antimicrobial peptides from ovine granulocytes. Milestone 4&5. Pak-Lam Yu, May 2006.pdf
TR 1132	B Wilkinson	TR_1132_PR10 6. Blood derived anitmicrobials. B Wilkinson. Massey University. 2006 Annual report.pdf		2006	TR_1132_PR10 6. Blood derived anitmicrobials. B Wilkinson. Massey University. 2006 Annual report.pdf
TR 1133	R Anderson	TR_1133_PR10 7. Investigation of morphological changes to S.aureus induced by ovine-derived antimicrobial peptides using TEM and AFM. R Anderson, R Haverkamp and PL Yu. Massey University. Undated.pdf			TR_1133_PR10 7. Investigation of morphological changes to S.aureus induced by ovine-derived antimicrobial peptides using TEM and AFM. R Anderson, R Haverkamp and PL Yu. Massey University. Undated.pdf
TR 1134	H Sugiarto	TR_1134_PR10 8. Project 10 – Ovine Antimicrobial Peptides. Evaluation fo the efficacy of ovine crude peptides as shelf life extenders when sprayed on carcasses. H Sugiarto, B Wilkinson and P Yu. Undated.pdf			TR_1134_PR10 8. Project 10 – Ovine Antimicrobial Peptides. Evaluation fo the efficacy of ovine crude peptides as shelf life extenders when sprayed on carcasses. H Sugiarto, B Wilkinson and P Yu. Undated.pdf
TR 1135	H Sugiarto	TR_1135_PR10 9. Project 10 – Ovine Antimicrobial Peptides. Evaluation of the efficacy of ovine crude peptides as a sanitizing agent. H Sugiarto, B Wilkinson and P Yu. Massey University. Undated.pdf			TR_1135_PR10 9. Project 10 – Ovine Antimicrobial Peptides. Evaluation of the efficacy of ovine crude peptides as a sanitizing agent. H Sugiarto, B Wilkinson and P Yu. Massey University. Undated.pdf
TR 1136	D S Van der Linden	TR_1136_PR10 10. Neutrophil-derived antimicrobial peptides in farm animals. D S Van der Linden, H Sugiarto and P Yu. Massey University. Undated.pdf			TR_1136_PR10 10. Neutrophil-derived antimicrobial peptides in farm animals. D S Van der Linden, H Sugiarto and P Yu. Massey University. Undated.pdf
TR 1137	S S van der Linden	TR_1137_PR10 11. Synergistic effects of Ovine-derived cathelicidins and other against Escherichia coli 0157H7 and Staphylococcus aureus 1056 MRSA. S S van der Linden, D Short, A Dittmann and PL Yu.pdf			TR_1137_PR10 11. Synergistic effects of Ovine-derived cathelicidins and other against Escherichia coli 0157H7 and Staphylococcus aureus 1056 MRSA. S S van der Linden, D Short, A Dittmann and PL Yu.pdf
TR 1138	R Anderson and PL Yu	TR_1138_PR10 12. Pilot scale extraction and antimicrobial activity of crude extract from ovine neutrophils. R Anderson and PL Yu. Massey University. Draft paper, unbound, undated.pdf			TR_1138_PR10 12. Pilot scale extraction and antimicrobial activity of crude extract from ovine neutrophils. R Anderson and PL Yu. Massey University. Draft paper, unbound, undated.pdf
TR 1139	R Anderson and PL Yu	TR_1139_PR10 13. Factors effecting the antimicrobial activity of ovine-derived cathelicidins again E. Coli 0157H7. R Anderson and PL Yu. Massey University. Draft paper, unbound, undated.pdf			TR_1139_PR10 13. Factors effecting the antimicrobial activity of ovine-derived cathelicidins again E. Coli 0157H7. R Anderson and PL Yu. Massey University. Draft paper, unbound, undated.pdf
TR 1140	R Anderson and PL Yu	TR_1140_PR10 14. Purification and characterization of two protein fragments with antimicrobial activity from ovine blood, including part of the cathelicidin precursor. R Anderson and PL Yu.pdf			TR_1140_PR10 14. Purification and characterization of two protein fragments with antimicrobial activity from ovine blood, including part of the cathelicidin precursor. R Anderson and PL Yu.pdf
TR 1141	Not Used
TR 1142	Not Used
TR 1143	Not Used
TR 1144	Not Used
TR 1145	Not Used
TR 1146	Not Used
TR 1147	Not Used
TR 1148	Not Used
TR 1149	Not Used
TR 1150	Not Used
TR 1151	Not Used
TR 1152	Not Used
TR 1153	Not Used
TR 1154	Not Used
TR 1155	Not Used
TR 1156	Not Used
TR 1157	Not Used
TR 1158	Not Used
TR 1159	Not Used
TR 1160	U Hubl	TR_1160_PR12 1. Project 12 a novel enzyme for cancer diagnosis, Milestone 1. U Hubl, P Hoefakker and M Vasudevamurthy. Industrial Research Limited Report #1919, December 2006.pdf	Determination of sialyltransferase activity (SAT I and SAT IV) in colon cancer cell lines	2006	TR_1160_PR12 1. Project 12 a novel enzyme for cancer diagnosis, Milestone 1. U Hubl, P Hoefakker and M Vasudevamurthy. Industrial Research Limited Report #1919, December 2006.pdf
TR 1161	U Hubl	TR_1161_PR12 2. Project 12 a novel enzyme for cancer diagnosis, Milestone 2. U Hubl, P Hoefakker and M Vasudevamurthy. Industrial Research Limited Report #1940, February 2007.pdf	Determination of sialyltransferase activity (SAT I and SAT IV) in blood samples from colon cancer patients	2007	TR_1161_PR12 2. Project 12 a novel enzyme for cancer diagnosis, Milestone 2. U Hubl, P Hoefakker and M Vasudevamurthy. Industrial Research Limited Report #1940, February 2007.pdf
TR 1162	U Hubl	TR_1162_PR12 3. Project 12 a novel enzyme for cancer diagnosis, Milestone 3. U Hubl, P Hoefakker and M Vasudevamurthy. Industrial Research Limited Report #1951, April 2007.pdf	Determination of sialyltransferase activity (SAT I and SAT IV) in blood samples from healthy human donors	2007	TR_1162_PR12 3. Project 12 a novel enzyme for cancer diagnosis, Milestone 3. U Hubl, P Hoefakker and M Vasudevamurthy. Industrial Research Limited Report #1951, April 2007.pdf