2000

Additional information

1. OPENING LECTURE

1. How meat diversifies meals

   J. Lasta and N.A. Pensel

2. MEAT AND MEAT PRODUCTS IN THE THIRD MILLENIUM

1. Research objectives and requirements in meat science and technology

   C. Valin

3. ANIMAL PRODUCTION AND MEAT QUALITY

1. Use of growth promoters in future production: one point of view

   S.L. Boyles

2. Hormonal growth promoters in meat production and differences in perception of acceptability for human consumer

   H. Galbraith

3. Gene expression in cloned transgenic cattle and swine

   S. Stice and J. Rzucidlo

4. Anabolics, its technical and economical interpretation

   E. Gimeno

5. Expected genetic changes in pork production

   A.E. Carden

6. Stimuli for differentiation of myoblasts in culture vary between cell lines

   M.A. Lawson and P.P. Purslow

7. Localization of preadipocytes in bovine muscle tissue

   J. Wegner, E. Albrecht, P. Huff and K. Ender

8. Influence of breed on bovine meat quality and palatability

   J. Ciria, B. Asenjo, M.J. Beriain and C. Gorraiz

9. Effect of breed and castration on muscle fibre type, cross-sectional area and meat tenderness in the beef cattle

   A. Dalle Zotte, R. Verdiglione , H. Rémignon, G. Cozzi , D. Andreoli , F. Gottardo and L. Andrighetto

10. Slaughter weight and breed group effects on consumer beef meat quality appraisal throughout ageing

    S.E. Macie, C. Sañudo, J.L. Olleta, B. Panea, M.M. Campo and P. Alberti,

11. Carcass and meat properties of Holstein bulls and Hollstein x Piemontese bulls and heifers

    S. Cepin, S. Zgur, M. Cepon and B. Zlender

12. The effects of castration on carcass quality of grazing Hereford cattle

    J. Franco, O. Feed and M. Rodríguez Irazoqui

13. Conjugated linoleic acid and poly-unsaturated fatty acids in intramuscular fat of Belgian Blue bulls: effect of double-muscling

    S. De Smet, K . Raes and D. Demeyer

14. Effect of the double-muscling genotype on carcass and meat quality in Belgian Blue slaughter bulls

    S. De Smet, E. Claeys, A. Balcaen, D. van den Brink, M. Seynaeve and D. Demeyer

15. Carcass and nutritive value as well as palatability of Holstein-Friesian and Red Spotted young bulls during growth

    E. Szűcs, B. Ender, G. Nürnberg and K. Ender

16. Comparative analyses of proximal and fatty acid composition of grass-fed meat from water buffaloes (Bubalus bubalis) and zebu-influenced beef cattle at 24 months of age

    K. Valero Leal, N. Huerta-Leidenz, S. Uzcátegui Bracho, L. Arenas de Moreno, G. Ettiene and I. Buscema

17. Carcass quality of savannah-fed zebu type cattle vs. water buffaloes serially slaughtered in Venezuela

    N. Huerta-Leidenz, A. Rodas-Gonzalez, A. Vidal and O. Colina

18. Longissimus palatability of grassfed zebu type cattle vs. water buffaloes serailly slaughtered in Venezuela

    N. Huerta-Leidenz, A. Rodas-Gonzalez, A. Vidal and O. Colina

19. Comparision of carcass traits and meat quality characteristics of Simmental and Hereford x Belgian Blue steers

    J.D. Morton, G.H. Geesink, M.P. Kent and R. Bickerstaffe

20. Intramuscular and subcutaneous lipids in Bonsmara steers

    P.T. García and A. Lundqvist

21. Lipid composition if intramuscular fat of beef from local spanish cattle breeds stored under modified atmosphere

    K. Insausti, M.J. Beriain, A. Purroy, C. Gorraiz, M.J. Alzueta and P. Alberti

22. Growth of skeletal muscle and IGF-I in pigs of different sex

    M. Wicke, S. Biereder , G.V. Lengerken, F. Schneider and W. Kanitz

23. Interactive effects of the HAL and RN genes in crossbreeding

    W. Przybylski, M. Kocwin-Podsiadla, S. Kaczorek, E. Krzęcio and G. Monin

24. The effect of pig genotype and sex on raw material quality and technological traits of carso dry-cured hams

    M. Candek-Potokar, B. Zlender and G. Monin

25. The influence of carcass weight of fatteners with different HAL genotype on carcass leannes and selected traits

    M. Kocwin-Podsiadla, A. Zybert and E. Krzęcio

26. Divergent selection on contractile properties of Longissimus muscle fibers in the pig

    B. Lebret, L. Lefaucheur, P. Le Roy, P. Ecolan, N. Clochefert, J. Gogué, M.P. Sanchez and X. Fernandez

27. The effect of age and distribution of skatole levels in purebred boars in Sweden

    J. Babol, M. Swanberg, G. Zamaratskaia and K. Lundström

28. Variation of boar taint compounds in backfat from divergent genetic lines

    M. Hortós, M.A. Rius, A. De Vries, A. Lacoste, M. Gispert and A. Diestre

29. The effect of RN genotype on the formation of two carcinogenic heterocyclic amines, MelQx and 4,8-DiMelQx in fried pork

    V. Nilzén, A. Solyakov, E. Borgen, K. Skog, K. Lundström and M. Jägerstad

30. Influence of breed on the collagen content in Longissimus dorsi of lamb

    E. Mattos Monteiro, M. Shimokomaki and M.L. Zaidan Dagli

31. The effect of gender on meat quality of lamb Longissimus dorsi

    R. Bickerstaffe, B.R. Palmer, G.H. Geesink, A.E.D. Bekhit and C. Billington

32. Variation in muscle composition between different commercial lamb types and its relationship with meat texture

    P. Berge,A. Sanchez, C. Sañudo, G. Thorkelsson, C. Stamataris, E. Piasentier and A. Fisher

33. Physical-chemical characteristic of Bergamácia and Santa Inés meat lambs, slaughtered at different weights

    M.C. Bressan, J.R.O. Pérez, O. Vieira Prado, A.L.S.C. Lemos and S. Bonagurio

34. Influence of mitochondrial function on growth and meat quality in turkey

    M. Wicke, J.R. Opalka, F.N. Gellerich, S. Zierz and G. von Lengerken

35. Microstructural parameters of the breast and thigh muscules, carcass and meat quality in the heavy type of turkey female

    D. Klosowska, H. Puchajda, G. Elminowska-Wenda, K. Walasik, A. Rosinski and S. Mroczkowski

36. Effect of sex and strain on broiler chicken body lipids

    P.T. García, S.G. Rondelli and O.L. Martinez,

37. Residue depletion of ivermectin, moxidectin and doramectin in cattle tissues

    A. Fernández Suárez, C. Guillaume, P. Galtier and M. Alvinerie

38. Effect of formulation in liver and muscle residue levels for ivermectine

    A. Fernández Suárez, A. Longhi, G. Berra and J. Carrillo

4. ANIMAL PRODUCTION AND MEAT QUALITY

1. Animal behaviour and meat quality in different systems

   P. Le Neindre and C. Terlouw

2. Producing meat for healthy eating

   M. Enser

3. Beef from Argentine grass production systems

   P.T. García

4. The influence of management on the poultry meat production

   M.H. Delaner

5. The use of vocalization scoring to monitor cattle handling quality in slaughter plants

   T. Grandin

6. Effect od different stocking densities during transport on pig welfare

   P.B. Barton Gade

7. Microdialysis as a technique to determine extracellular metabolites in pig carcasses

   P. Henckel and X. Serra Delmau

8. Influence of sex, male/female ratio and lairage time on carcass and meat quality of pigs

   C. Santos, L.C. Roseiro and J.M. Almeida

9. The effect of strawbedding on the physiological response to preslaughter treatment, skin damage and carcass and meat quality in pigs

   L. Faucitano, L. Marquardt, M.S. Oliveira, H. Sebastiany Coelho and N.N. Terra

10. Development of an ultra-filtration techniques for continuously monitoring blood glucose and lactate in broiler chickens

    E. Lambooij, B. Savenije, M.A. Gerritzen, K. Venema and J. Korf

11. Validation of urinary catecholamines as a stress indicator following electrical stunning

    T. Lowe, A. Velarde , C. Devine, S. Payne and N. Gregory

12. Effect of preslaughter heat stress, exercise or adrenaline injection on postmortem heat-stable pinkness, texture and water holding capacity in chicken

    T.A. Nagle, N.G. Gregory and T.E. Lowe

13. The effect a beta-agonist (zilpaterol) on meat colour shelf life

    P.E. Strydom, E.M. Buys and H.F. Strydom

14. Existence of antibodies to various feed antigens in beef cattle and goats

    M. Tanaka, N. Shiba and M. Matsuzaki

15. Carry-over of DNA-fragments from maize to laying hens and broilers

    R. Poser, G. Flachowsky, K. Fischer, R. Einspanier, A. Klotz, K.O. Honikel and F. Schwägele

16. Meat quality traits in lamb M. longissimus thoracis et lumborum: the effect of pre-slaughter stress and electrical stimulation

    R.D. Warner, J.J. Bond and M.G. Kerr

17. Influence of strategic maice grain supplementation on cholesterol and fatty acids of Longissimus and Semitendinosus muscles of beef steers at grazing

    J.J. Grigera Naón, A. Schor, M.E. Cossu, G. Trinchero and V.F. Parr

18. Effect of feeding period on carcass and meat quality of dry cull cows

    H.G. Bang, N.T. Madsen, M. Oksama and M. Vestergaard

19. Effect of grass and grain diets supplemented with vitamin E on the fatty acid composition of lipids from Psoas major steer muscles

    P.T. García, A. Lundqvist, N.A. Pensel and C.A. Margaría

20. Volatile composition of beef as influence by forage and concentrate – based diets

    P.A. Morrissey, K. Galvin, J.P. Kerry, D.J. Buckley and A.P. Moloney

21. Study of toxicity of feed additives based on buckwheat hulls

    N.V. Timoshenko , A.M. Kobozev, A.I. Snitsar and S.I. Khvylya

22. The effect of early weaning and intensive feeding on meat quality of beef cattle

    P.E. Strydom and E.M. Buys

23. Producing bright red pasture-fed beef

    M.C. Lanari, S. Rablin, M. Brewster, A. Yang and R.K. Tume

24. On farm effects on tenderness beef prediction

    L. Pruzzo, A. Schindler, N. Abbiati and L. Santa Coloma

25. Effect of feeding system on daily gain of steers, fat and cholesterol content of beef

    V. Schlinder, M.E. Cossu, G. Trinchero, J. J. Grigera Naón, F. Canosa and L. Santa Coloma

26. Quality straits of organic Chianina beef (An Italian experience)

    M. Severini, D. Ranucci and R. Stocchi

27. Effects of whole linseed and full fat soya included in a high concentrate diet and fed for 60 or 90 days on muscle fatty acid composition and meat quality in beef steers

    N.J. Choi, M. Enser, G.R. Nute, R.I. Richardson, N.D. Scollan and J.D. Wood

28. Fatty acid composition of Longissimus muscle of steers fattened under different feeding regimens

    M.E. Cossu, L. Pruzzo, G. Trinchero, F. Canosa, J.J. Grigera Naón and L. Santa Coloma

29. Effects of triple superphosphate suplementation on growth performance, carcass yield, heavy metals and fluorine levels in beef cattle on pasture

    A. de Liguori Oliveira, H.O. da Silva Lopes and R. Batitucci Passos Oliveira

30. The effect of feeding regime on early post mortem biochemical indicators of beef quality

    K. Rezek, M.T. Mooney, A.P. Moloney, D.J. Troy and F.J.M. Smulders

31. Instrumental toughness of lamb from diverse European sheep types

    C. Sañudo, M. Alfonso, A. Sánchez, J.F. Pardos, I. Sierra, P. Berge, E. Dransfield, I. Sebastian, A. Fisher, G. Nute, C. Stamataris, D. Zygoyannis, G. Thorkelsson, S. Thorsteinson, E. Piasentier, R. Valusso and C.R. Mills

32. Effects of production systems on the fatty acids and flavour of lamb from six European countries

    M. Enser, G. Nute, J. Wood, C. Sanudo, P. Berge, D. Zygoyiannis, G. Thorkelsson, E. Piasentier and A. Fisher

33. Physical and sensory properties of lamb meat from northeast Brazil

    J.F.F. Zapata, L.M.J. Seabra, C.M. Nogueira and N. Barros

34. Study on pH variation from meat of Corriedale male lambs raised in three nutritional systems

    M.T.M. Osório, J.C. da S. Osório, N. Manzoni de Oliveira, D. Azeredo and M. Alves Pimentel

35. Sensory meat quality in red deer (Cervus elaphus) grazed on pasture or fed a commercial feed mixture

    E. Wiklund, J.M. Stevenson-Barry and T. Cummings

36. Is there an interaction between fat type and metal ion concentration in diets and warmed-over flavour (WOF) in pork?

    T K.C. Hay, M.C. Lanari, S.L. Beilken and B. D’Arcy

37. Subcutaneous fat quality of once bred gilts and nuliparous subjected to restricted feeding

    L.R. Basso, M.E. Cossu, G. Trinchero and S.F. de Delfin

38. Quantitative and qualitative characteristics of meat of pigs fed with protein-carbohydrate feed

    M.L. Faivishevsky and I.I. Moshkutelo

39. Effects of dietary restriction on the fatty acid composition of subcutaneous fat from barrows and gilts

    P.T. García and P. Silva

40. Influence of nitrates on meat quality when fattening pigs for manufacture of baby food

    A.V. Ustinova, N.V. Timoshenko and N.F. Nomerotskaya

41. Analysis of dependence between some indicators of the meat quality in broiler chickens grown in different manners

    S. Bogosavljević-Bosković, Z. Gajić and I. Gajić

5. PROCESSING AS REQUIRED FOR THE MARKET

1. Safety criteria for minimally processed foods

   T. Martens

2. Research priorities in fermented and dried meat products

   K. Incze

3. Use of lactic acid bacteria and their metabolites as biopreservatives for meat products

   G.L. De Antoni

4. Fat- and water-holding in low-fat mechanically deboned poultry systems as influenced by the different vegetable and non-meat protein added

   D. Kazemekaityte and Z. Simkeviciene

5. Possibilities of utilization of denitrifying microorganisms during manufacture of meat products

   Y.G. Kostenko and M.Y. Minaev

6. Influence of starter cultures on sensory properties and biogenic amines concentration in “chorizo”

   C. González-Fernández, J. Rovira and I. Jaime

7. Elaboration of a fermented meat product with L. plantarum using bovine plasma as a culture medium

   R.J. Ruiz, Y. Barboza, W. Brifiez, R. Román, W. Isea and E. Marquez

8. Formation of cured meat colour in meat model systems and fermented sausages by Lactobacillus fermentum strains (JCM1173 & IFO3956)

   J.K.S. Møller, J.S. Jensen, S. Knöchel and L.H. Skibsted

9. Effect of starter culture on flavour development of fermented sausages

   K. Venema, A.C. Tas, E. Motshagen, F. Wülfert and B. Nijssen

10. The influence of the autochthonous starter cultures in the production of regional sausages – mechanical properties and sensorial evaluation

    M. Elias, A. Marinho, A.C. Santos, A. Barreto, J. Ouakinin and M. Ferreira

11. Muscle proteins hydrolysis by Lactobacillus isolated from dry sausages. Effect on curing conditions

    S.G. Fadda, G.M. Vignolo, Y. Sanz, M.C. Aristoy, G. Oliver and F. Toldrá

12. Role of Penicillium aurantiogriseum on the ripening: effect of the superficial inoculation and/or the addition of a intracellular cell free extract on the microbial and physico-chemical parameters of dry fermented sausages

    J.A. Ordóñez, J.M. Bruna, M. Femández, B. Herranz and L. de la Hoz

13. Flavour compounds related to maturity of dried fermented sausages

    L.H. Stahnke, A. Hoick, A. Jensen, A. Nilsen and E. Zanard

14. Proteolysis and lipolysis in an aseptic meat model system for dry sausages

    E. Harnie, E. Claeys, M. Raemaekers and D. Demeyer

15. Analysis of aldehydes in dry sausages

    M. Rokka and S. Eerola

16. Controlling bioflavour and safety in fermented meat products (FMP)

    D. Demeyer, A. Rizzo, A. HoIck, F. Vandendriessche, K. Lorenten, K. Venema, L. Stahnke, L. De Vuyst, R. Talon and R. Chizzolini

17. Energetic aspects of ohmic cooking for processed meats

    G. Piette, D. de Halleux, M.Dostie, Y. Raymond and M.L. Buteau

18. Ohmic heating behaviour of processed meats

    G. Piette, H. Ramaswamy, D. de Halleux, M. Dostie, Y. Raymond, M.L. Buteau and L. Vachon

19. Efficiency of dehydratation of hides of the animals with natural zeolite under conditions of vibration

    L.S. Kudryashov and O.A. Kudryashova

20. The effect of different preparation methods on the formation of heterocyclic amines

    M. Gibis, A. Schoch and A. Fischer

21. Analysis of N-nitrosamines in a nitric oxide gas cured comminuted pork product

    C.M. Nichol, K.J. Shaw and P.A. Baumgartner

22. Prediction of H+ concentration in frankfurters using neural network during cooking

    G.S. Mittal and J. Zhang

23. Dependency of the fat content on the effective diffusion of water in raw sausage mass

    H. Damm, V. Kottke and A. Fischer

24. Technology of curing and fumeless smoking of chicken carcasses under conditions of hydro-pulsed effects

    L.S. Kudryashov, G.E. Limonov, N.N. Potipayeva, V.V. Ilyinykh, S.A. Dunayev and V.V. Khorolsky

25. Intermediate moisture meat product. Evaluation of dehydration and adsorbtion processes in charqui meat

    C.E. Rocha Garcia, E.Y. Youssef, F. Yamashita and M. Shimokomaki

26. Desing of composition and properties of special meat semi-prepared products

    N.A. Chulkova, L.M. Semenova, O.I. Bashkirov and O.V. Tereshina

27. About a problem of modelling of currents of food viscous-plastic media

    A.I. Stepanenko, A.V. Gnoyevoy and V.M. Chesnokov

28. Improvement in the functional properties of sausages by addition of biopolymers prepared from soybean protein and milk protein using microbial transglutaminase

    M. Muguruma, K. Tsuruoka, K. Katayama, S. Kawahara, K. Yamauchi and T. Soeda

29. Assessment of the effects of β-lactoglobulin, tapioca starch and added water on the physical and textural properties of low-fat fresh pork sausages using response surface methodology

    J.F. Kerry, P.H. Lyons, J.P. Kerry and D.J. Buckley

30. Factors determining consistency in the dry-cured ham

    S. Tyszkiewicz, M. Olkiewicz, B. Klossowska and P. Moch

31. Influence of meat cut, slice thickness and direction of muscle grain on the properties of beef stir-fry slices

    J.A. Boles and P.J. Shand

32. Isolation of food protein from blood of slaughter animals

    E.A. Evstafyeva, A.N. Ivankin and A.D. Nekludov

33. Studying the possibility of manufacture of high-quality canned meat products from low-grade beef treated with enzyme preparation

    A.B. Lisitsyn, L.S. Kudryashov, L.B. Smetanina, N.Y. Fedorova, T.V. Gratcheva and V.Z. Krakova

34. Enzymatic hydrolysis of protein of meat at use new bio- of a drug

    V.G. Boreskov

35. Properties and perspectives of a new proteolytic preparation from hydrobionts in technological processing of the meat raw materials

    L.V. Antipova, L.A. Glotova, A.A. Donets and V.K. Kurchaeva

36. Fermentative hydrolysis as the effective way of obtaining the base for disease-preventive drinks

    L.V. Antipova and A.L. Kulpina

37. Meat cut and injection level affects the tenderness and cook yield of processed roast beef

    J.A. Boles and P.J. Shand

38. Studies on the processing technology of goose ham sausage

    Y.Y. Gao, C.S. Chen and C. Chen

39. Polyfactoral protection of smoked sausages

    I.A. Rogov, L.S. Kuznetsova, A.G. Snezko and E.G. Rozantsev

40. Role of staphylococci in the oxidation of free fatty acids

    R. Talon, C. Barrière and D. Centeno

41. Studies on the processing technology and quality control for Nanan pressed salted duck

    C.S. Chen, Y.Y. Gao and C. Chen

42. Effect of selected herbs on pH of raw sausage

    M. Milanovic-Stevanovic, I. Vukovic and T. Kocovski

43. Study of composition of volatile components of far eastern balsams and their effect on taste and aromatic properties of uncooked smoked meat products

    A.I. Zharinov, L.A. Tekutieva, Y.G. Kostenko and T.A. Misharina

44. Volatile compounds during ripening in italian dried sausage

    L.O. Sunesen, V. Dorigoni, E. Zanardi and L. Stahnke

45. Characterisation of Mediterranean and North European fermented meat products: chemistry and oxidative stability aspects

    E. Zanardi, S. Eerola, K. Hartikainen, A. Rizzo, A. Badiani, V. Dorigoni and R. Chizzolini

46. Intensification of processing technology of russian traditional raw sausages

    V.I. Lubchenko, T.N. Korshunova and T.G. Kuznetsova

47. Effect of altering pH on the colour of stimulated and non-stimulated loin muscles from 300 day grain-fed cattle

    G.R. Trout and B. Hanrahan

48. Enhancement of color formation in meat products by milk protein hydrolysates

    R. Sakata, H. Morita, T. Norimatsu and N. Itoh

49. Color stability and spoilage characteristics of chicken meat patties prepared with thigh meat from various rinse and additive treatments

    J.C. Acton, D.K. Pedersen, I. Y. Han, H.J. Seidel Nielsen and P.L. Dawson

50. Color and sensory characteristics of beef patties formulated with tomato paste and sundried tomato powder

    K. Candogan, E. HalpinJ and C. Acton

51. Curing agents effect on color properties in pork lean meat during vacuum dehydration process

    E. Sayas Barberá, J.A. Pérez-Alvarez, J. Fernández-López, S.M. López-Noguera and F. Perlo

52. Paprika effect on colour parameters and reflectance values in spanish-type sausages during resting stage

    J. Fernández-López, J. A. Pérez-Alvarez, E. Sayas-Barberá, F. López-Santoveña and M.R. Rosmini

53. Influence of non-meat ingredients and marination of raw material on the physical and chemical characteristics of low-fat ground beef patties

    A. L. da S. C. Lemos, P. Becker Siqueira, S. H. Inoue Oda and M. Mayumi Harada

54. Studies on developing low fat emulsified meatballs

    S.Y. Hsu, H.Y. Chung and S.H. Yu

55. Comparative study of fatty acid composition of the nutritionally modified cooked meat sausages

    K. Broce, R. Vivar, I. Jaime and J. Rovira

56. Histological examination of snail meat specialities

    B. Tremlova and I. Steinhauserov�

57. The brazilian dried meat sector: a rapid agri-sector analysis (RASA approach)

    G. Fontaine, F.M. de Mello Bliska, G. Henry, E. Alves Leal and H.K. Arima

58. The meat sectors and the Brazilian economy: an interregional input-output approach

    F.M. de Mello Bliska and J. J. Martins Guilhoto

59. Characterization of a superoxide dismutase-deficient mutant and a catalase-deficient mutant in Staphylococcus xilosus

    C. Barriére and R. Talon

6. PROCESSING AS REQUIRED FOR THE MARKET

1. Grading systems. Yield and meat quality, evaluation on line

   A. Lebert

2. Measurement and stimulation tools to assist with the automation of carcass diassembly

   R. Clarke

3. Beef and pork carcass grading systems in Brazil

   E.T. Facco Silveira and P.E.de Felicio

4. In vivo estimation of carcass quality in Merino lambs and wethers

   F. Bidinost, D. Sachero and V. Monsutti

5. An anantomically accurate model of a lamb carcass

   J. Bell, R. Clarce and A. Pullan

6. Effect of slaughter weight on carcass composition and commercial cuts of yearlings of seven beef breeds

   P. Alberti, C. Sañudo, J.L. Olleta, F. Lahoz, M.M Campo, B. Panea and E.S. Macie

7. Composition and quality of reindeer (Rangifer tarandus L) carcasses

   E. Wiklund, I. Hansson and G. Malmfors

8. Carcass characteristics of once breed gilts and nuliparous for pork production

   L.R. Basso, M.E. Cossu, G. and S.F. de Delfino

9. Growth of carcass traits of beef cattle on the grassland in Argentine

   J.J. Grigera Naon, S. Seneci, H. Harada, J.I. Utsumi Molle and H. Yano

10. Relation between cold carcass weight and tissue depth in gr site. Effect of breed and sex in pure and crossbred heavy lambs of 5 months age

    G. Bianchi, G. Garibotto and O. Bentancur

11. Meat performance of chinese yellow cattle

    L. Liu and G. H. Zhou

12. A beef carcass classification by on-line image analysis

    J. Leclere, J.L. Bignon and A. Lebert

13. Lamb classification systems to meet Uruguayan export market demands

    R. San Julián, G. de los Campos, F. Montossi, D. de Mattos, L. Castro, R. Robaina, D. Abraham and G. Cáncpa

14. Legal requirements on stunning and slaughter in twenty eight countries

    N.G. Gregory and T.E. Lowe

15. Current profiles during electrical stunning

    N.G. Gregory

16. Assessment of electrical and mechanical stunning of farmed eel (Anguilla anguilla, L.)

    E. Lambooij, J.W. van de Vis, R.J. Kloosterboer and C. Pieterse

17. A novel method for quantitative fat analysis in meat by in vivo Magnetic Resonance Imaging

    A. Högberg, L. Ballerini, B. Soussi, A. Lindgärd, O. Rakotonirainy, G. Borgefors, K. Lundström and A.C. Bylund

18. Study on bone formation age and the optimum fattening age of Japanese Black cattle

    T. Oshida, D. Ganzhen, T. Suganuma, H. Kitamura and K. Sawada

19. The use of near infrared spectroscopy to determine fat content and fatty acid composition in beef meat

    O. Dotreppe, S. Lambotte, B. Leroy, A. Clinquart, H. Lecocq and L. Istasse

20. Image analysis techniques for evaluation of meat yield indicators of bovine carcass

    J.M. Zamorano, F.J. Carduza, J.A. Lasta and M. Mejail

21. Evaluation of ultrasound prediction in Korean beef cattle carcass value

    Y.H. Song, S.J. Kim and S.K. Lee

22. What kind of predictors for calibrating the pig classification methods

    G. Daumas

23. Predicting lean meat yield of Australian pig carcasses

    H. Channon, A. Payne and S. Baud

24. On farm effects on lean beef meat yield prediction

    V. Schlinder, L. Pruzzo, H. Avila, D. Colombatto, N. Abbiati and L. Santa Coloma

25. Imaging of meat structure by ultrasonic and magnetic resonance

    W. Laurent, S. Abouelkaram, J. Culioli, J.M. Bonny and J.P. Renou

26. Ultra – Fom 300 the new equipment for slaughter meatness evaluation of pork carcasses

    T. Bicharski, K. Borzuta, A. Ostrowski, D. Lisiak and J. Strzelecki

27. Video imageing of beef carcasses and the problem of category dependent estimation formulae

    W. Branscheid, C. Augustini, A. Dobrowolski and M. Spindler

28. Evaluation of meat quality in fresh and frozen hams

    M. Ordóñez, J. Rovira and I. Jaime

29. Instrumental color classification of veal carcasses

    R. Klont and I. Hulsegge

30. Distance assessment in automated butchery by means of microwave sensing

    J.L. Damez and S. Clerjon

31. Improvement of processing technology for broiler chickens and laying hens

    T.G. Kuznetsova and S.I. Khvylya

32. Combined effects of aitchbone suspension and chilling rate on the tenderness of beef muscles

    O. Sørheim, J. Idland, T. Freystein, P. Lea and K.I. Hildrum

33. Preparation of clean livestock for slaughter: effect of crutching practices on the microbiological quality of lamb carcasses

    J. Bobbitt, M. Phillips, H. Haines, D. Rowland, J. Whitehouse, S. Barlow, J. Isaac, N. Kondekas, D. Isgro and K. Coates

34. Impedance and pH development in pork with different slaughter treatment and its relation to driploss

    A. Schäfer, P. Henkel and P.P. Purslow

35. Observations on how weasand clips and rings enter petfood

    N.G. Gregory

36. Color parameters evolution during washing process of mechanically deboned poultry meat

    J.A. Pérez-Alvarez, C. Navarro-Rodríguez de Vera, J. Fernández-López, F. Perlo and E. Sayas-Barberá

37. Quality loss in mechanically deboned poultry meat at different storage temperatures

    M.A. Trindade, S. Rodrigues Jr., T.P. Nunes, K.M.V.A.B. Cipolli and C.J.C. Contreras

7. BIOCHEMISTRY AND FUNCTIONAL PROPERTIES OF MEATS

1. Titin and tenderness

   M.L. Greaser, C. Boyer-Berri, Y. Kumazawa, M. Szalata and E. Pospiech

2. Modelling of the cooking process effect on protein denaturation and beef hardness

   N. Zaritzky

3. Effectiveness of combinated-tenderization processes in tough muscles

   C.B. González

4. Degradation and release of titin in pork muscles

   E. Pospiech, M. Greaser, B. Mikolajczak, M. Szalata and A. Lyczynski

5. Texture and collagen characteristics of major beef muscles

   G. Torrescano, A. Sánchez, P. Roncalés and J.A. Beltrán

6. Effect of endurance exercise on intramuscular collagen characteristics in goats

   N. Shiba, M. Matsuzaki and E. Tsuneishi

7. Age related changes in breast poultry meat collagen crosslink, hydroxylysylpyridinium

   M. Shimokomaki, F.A.G. Coro and E.Y. Youssef

8. Influence of sarcomere length on the reduction of myofilament lattice spacing post-mortem and its implication on drip loss

   A. Schäfer, P.J. Knight, T.J. Wess and P.P. Purslow

9. Muscle structure influenced by age on Chianina beef

   F. Nicastro, L. Zezza, F. Giannico, R. Gallo and G. Vonghia

10. The effect of electrical stimulation on the tenderness of beef – an investigation of proteolysis and meat quality

    A. Göransson, M. Flores, A. Josell and F. Toldrá

11. Effect of chilling methods on meat tenderness from light veal carcasses

    E. Pospiech, K. Borzuta, J. Strzelecki and A. Borys

12. Effect of rigor temperature and shortening on meat tenderness of lamb

    T. Lowe, C. Devine, R. Wells and S. Payne

13. Improving beef tenderness by restricting rigor mortis contraction

    K.I. Hildrum, T. Andersen, B.N. Nilsen and M. Wahlgren

14. Effect of calcium chloride injection and postmortem aging on bovine Biceps femoris muscle tenderness

    V. Salitto, C. Gonzalez, F. Carduza and J. Lasta

15. Meat tenderization by calcium chloride after osmotic dehydration

    A. Suzuki, B. Gerelt and Y. Ikeuchi

16. Cow beef tenderness enhancement through supersonic shock wave treatment

    N.G. Marriott, H. Wang and M.B. Solomon

17. Inhibition of protease activity 1. The effect on tenderness and myofibrillar fragmentation

    D.L. Hopkins, P.J. Littlefield and J.M. Thompson

18. Inhibition of protease activity 2. Examination of myofibrils using light and electron microscopy

    D.L. Hopkins, P.J. Littlefield, P.R. Garlick and J.M. Thompson

19. Evaluation of enzyme extract from chicken viscera as a tenderizer on spent hen breast

    M.T. Chen and D.C. Liu

20. Changes in beef structural and physicochemical properties by endogenous enzyme activity

    M.L. Pérez-Chabela, R. García-Barrientos and I. Guerrero Legarreta

21. The effect of exogenous m-calpain on the mechanical properties of single muscle fibres extended to fracture

    M. Christensen, L.M. Larsen and P.P. Purslow

22. Calpain activity in a cultured muscle cell line is increased by adrenaline

    P. Ertbjerg, M.A. Lawson and P.P. Purslow

23. Postmortem changes in the calpain system in five porcine muscles

    P. Ertbjerg and P.P. Purslow

24. Drip contains significant levels of proteolytic enzymes

    P.P. Purslow, P. Ertbjerg, M.A. Lawson, E.H. Morrison and A.L. Fischer

25. Biochemistry of meat tenderization during postmortem aging: association with calpain 3 (p94)

    M.Ilian, A. El-Din Bekhit, S. Parakrama, G. Geesink and R. Bickerstaffe,

26. Post-mortem ageing and tenderness classification of rib steaks from grass-fed senepol crossbred bulls

    A. Rodas-González and N. Huerta-Leidenz

27. Does postmortem proteolysis depend on fibre type distribution?

    M. Christensen, L.M. Larsen and P.P. Purslow

28. Changes in lipids bound to myofibrils and I-Z-I fraction related to myofibrillar ATPases activities and MFI of ovine Longissimus dorsi stored at 2-4 ⁰C

    M.A. Ojeda and M. Crupkin

29. The influence of product handling on postmortem tenderization of beef: duration of aging influences

    L.E. Jeremiah and L.L. Gibson

30. The influence of product handling on postmortem tenderization of beef: postmortem treatment influences

    L.E. Jeremiah and L.L. Gibson

31. Sarcomere length as indicator of tenderness in bovine M. longissimus dorsi exposed to different post mortem treatments

    R. Rødbotten and K.I. Hildrum

32. Predicting the tenderness of beef using pH-measurements early post-mortem

    A. Göransson, H. Agerhem and Å. Josell

33. Anisotropy and postmortem changes in the dielectric propesties of Semitendinosus muscle

    A. Clerjon and J.L. Damez

34. Effect of physical treatments on digestibility and allergenicity of beef extract

    G.D. Han, M. Matsuno, Y. Ikeuchi and A. Suzuki

35. Study of possibility of steady emulsion production on the base of the plant protein

    L.V. Antipova, V.M. Perelygin and E.E. Kurcheava

36. Antihypertensive peptides from enzymatic hydrolysate of porcine myosin

    K. Arihara, Y. Nakashima, S. Ishikawa and M. Itoh

37. Immunochemical detection of egg-white antigens in processed food products

    C. Demeulemester, B. Polack, J.L. Vendeuvre, C. Guizard, J.L. Martin and R.M. Dreher

38. Detection of added animal and plants ingredients in canned tuna meat

    M. Leglise, V. Meret, H. Loreal, C. Demeulemester and F. Falconnet

39. Immunochemical detection of animal species in processed meat products

    C. Guizard, J.L. Martin, V. Meret, C. Benes and C. Demeulemester

40. Species meat differentiation by polymerase chain reaction – restriction fragment length polymophism analysis

    I. Steinhauserová, A. Hovorkova and L. Steinhäuser

41. Kinetic patterns of fermentative hydrolysis of waste animal products

    A.V. Berdutina, A.D. Nekludov, A.N. Ivankin and B.S. Carpo

42. Study of possibility of obtaining chemically bound complexes of meat and vegetable proteins

    Y.E. Kalinova, M.A. Borisova and A.N. Danilenko

43. Production of edible casings, functional ingredients biomaterials on the basis of controlled biomodification of collagen proteins of animal tissues

    L.V. Antipova, I. A. Glotova , M.N. Levin, A.N. Kuznetsov and V.K. Kurchaeva

44. Metmyoglobin reducing activity and colour stability of ovine Longissimus muscle

    A.E.D. Bekhit, G.H. Geesink, J.D. Morton and R. Bickerstaffe

45. Quality evaluation of spanish commercial categories of ostrich meat

    E. Senara, J. Fernández-López, A. Aznar, C. Navarro, E. Sayas-Barbera, F. Navarro and J.A. Pérez-Alvarez

46. Beef, horse and goat meat quality: calorimetry, functional and electrophoretical analysis

    A. Totosaus, R. Garcia-Barrientos, M.L. Pérez-Chabela, F. Mijangos, R.M. Cruz-Hernández and I. Guerrero

47. Color measurements and tenderness relationship in ten retail beef cuts

    A.B. Picallo, H. Martinez and C.A. Margaria

8. BIOCHEMISTRY AND FUCTIONAL PROPERTIES OF MEATS

1. Oxidation, shelf-life and stability of meat and meat products

   G. Bertelsen, M. Jakobsen, D. Juncher, J. Møller, M. Kröger-Ohlsen, C. Weber and L.H. Skibsted

2. The relative contribution of protein vs. lipid and meat vs. microbes to flavour development in dry and fermented sausage

   D. Demeyer

3. Diversity of meats, diversity of stability requirements

   N. Pensel, A.M. Descalzo, E.M. Insani, C.A. Margaría and P.T. Garcia

4. Lipid oxidation in cooked meat emulsions. Development of a response surface model

   A. Andreo O.A. Garro and M.A. Judis

5. Interaction of malonaldehyde (a byproduct of lipid oxidation) with myofibrillar proteins of sea salmon (Pseudopercis semifasciata)

   V.A. Tironi and M.C. Tomás

6. Studies on the content of cholesterol oxides in heated meat products

   S. Munch, W. Arneth and K.O. Honikel,

7. Effect of tocopherol addition on secondary lipid oxidation products in irradiated ground beef

   W.P. Hanson, D.U. Ahn and D.G. Olson

8. TBARS analysis is pressurized and heat-treated poultry

   M. Mor-Mur, E. Beltran, R. Pla and J. Yuste

9. Use of modified tall oil and vitamin E to improve pork longissimus muscle quality

   J.A. Unruh, P.R. O’Quinn, A.T. Waylan, R.D. Goodband, J.L. Nelssen and M.D. Tokach

10. Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their sensory characteristics and oxidative stability during storage

    G. Sánchez, S.R. Vaudagna, J.A. Lasta, E.M. Insani and M.M. Gallinger

11. Effect of the dietary enrichment with animal fat and vitamin E om rabbit meat shelf.life and sensory properties

    A. Dalle Zotte, M.E. Cossu and R. Parigi Bini

12. Argentine beef: antioxidants and colour stability during refrigerated retail display

    N.A. Pensel, E.M. Insani, A. Eyherabide, A.M. Descalzo, G.M. Grigioni, A.M. Sancho and C.A. Margaría

13. Oxidative stability of argentine beef during ninety days of storage: supra-nutritional supplementation with vitamin E on grain and pasture production

    N.A. Pensel, A. Descalzo, M. Insani, A. Eyherabide, L. Meichtri, A. Sancho, C. Margaría, J. Lasta and P. García

14. Concentrations of anserine and carnosine in poultry meat extracts treated with demineralization and papain

    J.C.C. Kuo and S.C. Huang

15. Antioxidants application for prevention of rancidity development in chicken refrigerated breast meat using response surface methodology

    A.L. Soares, R.Olivo, E.I. Ida and M. Shimokomaki

16. Antioxidative effect of soya bud in model systems

    M. Doval, A. Romero, M. Sturla and M. Judis

17. Argentine beef: lipid and protein oxidation and its relationship with natural antioxidants during refrigerated retail display

    E.M. Insani, A. Eyherabide, A.M. Descalzo, A.M. Sancho and N.A. Pensel

18. The effects of natural antioxidants on the quality characteristics of beef patties packaged in modified atmosphere

    A. Sánchez, D. Djenane, G. Torrescano, B. Giménez, J.A. Beltran and P. Roncales

19. Ability of some natural antioxidants in combination with vitamin C to increase the oxidative stability of beefsteaks packaged in modified atmosphere

    D. Djenane, A. Sánchez, J.A. Beitrán and P. Roncalés

20. Antioxidant enzymes activity in Psoas major beef muscle from different production systems

    A.A. Descalzo, E.M. Insani, A. Eyherabide, S.M. Guidi and N.A. Pensel

21. Antioxidant status and lipid oxidation in fresh Argentine beef from pasture and grain-fed steers with vitamin E supra-nutritional supplementation

    A.A. Descalzo, E.M. Insani, C.A. Margaría, P.T. García, J. Josifovich and N.A. Pensel

9. MEAT QUALITY: CONSUMER DEMANDS

1. Consistency in meat quality

   R.K. Miller, S.J. Moeller, R.N. Goodwin, C.L. Lorenzen and J.W. Savell

2. Newer methods in sensory analysis

   W.J. Harper

3. Identifying future market demands using sensory evaluation

   G.E. Hough

4. Aroma of fresh and processed meat assessed by an electronic nose

   G.M. Grigioni, C.A. Margaría and N.A. Pensel

5. Pork flavour – A Nordic project which aims to identify consumer response to pork flavour

   H. Agerhem, P. Lea, E. Arnværn Bryhni, M. Redbotten, C. Claudi-Magnussen and M. Johansson

6. Sensory properties and consumer preference of characterising flavour compound of sheepmeat

   L. O’Neill, O. Young and J. Prescott

7. Variability an eating quality attributes of Australian pork

   H. Channon, A. Payne, M. Kerr, P. Weston, C. Hofmeyr and S. Baud

8. Consumption preferences for different kinds of meat: lamb’s place

   M. McCormick, M.R. Moré, R. Gambetta, G. Lynch and M.L. Lancaze

9. Sensory characteristics and volatile compounds in beef from young bulls and heifers of Pirenaica and Friesian breeds

   M.J. Beriain, C. Gorraiz, J. Chasco, M.J. Alzueta and K. Insausti

10. Physicochemical and sensory characterisation of a typical Spanish cooked blood sausage called “Morcilla de Burgos”

    E.M. Santos, K. Broce, I. Jaime, J. Rovira

11. Sensory characteristics and acceptability of Argentine “paleta”

    M.M. Gallinger and A.B. Picallo

12. Argentine “bondiola”: sensory characteristics and acceptability by the consumers

    M.M. Gallinger, A.B. Picallo and N. Khan

13. Effect of vitamin E-supplemented feed regimen on beef odour assessed by a conducted polymer sensors based electronic nose

    G.M. Grigioni, A. Descalzo, M. Insani, N.A. Pensel and C.A. Margaría

14. Prediction of technological and organoleptic properties of beef cuts by near infrared spectroscopy

    B. Leroy, S. Lambotte, O. Dotreppe, H. Lecocq, L. Istasse and A. Clinquart

15. Variation in surface color of Hanwoo (Korean native cattle) beef as influenced by light intensity of display condition

    S.K. Lee, Y.S. Kim, J.Y. Kim and Y.H. Song

16. Consumer evaluation of the use of pH 5H P.M. as a predictor of meat quality

    H. Agerhem, A. Göransson, Å. Josell and E. Borch

17. Toxicological and sensorial benefit of cysteine addition to hamburger

    “A. Schoch, M. Gibis and A. Fischer
    “

18. Vitamin D3 and 25-OH vitamina D3 in raw and cooked pork loin

    I. Clausen, J. Jakobsen, L. Ovesen and T. Leth

19. Relationship between contents of cholesterol, and fat in meat cuts

    K.O. Honikel

20. Survey of microbiological and bromatological quality of different brands of frozen hamburgers collected in three retail markets of Maracaibo, Venezuela

    Q.K. Parra, C. Piñero, B. Narváez, N. Huerta-Leidenz and L. Arenas

21. Lipids and cholesterol in pork muscles

    P.T. García, J.J. Casal and A. Lundqvist

22. Effect of animal fatness on meat fatty acids composition and its relation with the saturated fatty acid/polyunsaturated fatty acid ratio as a nutritive parameter of beef quality

    M.J. AIzueta, M.J. Beriain, J. Chasco, C. Gorraiz, P. Eguinoa, K. Insausti and J.A. Mendizabal

23. Sanitary-hygiene evaluation of reindeer meat as raw materials for production of child nutrition products

    N.N. Lipatov, V.V. Kuznetsov and A.L. Gevorkyan

24. Evaluation of food adequacy of reindeer meat to nutritional requirements of infants

    N.N. Lipatov, B.B. Kuznetsov and N.V. Timoshenko

25. Meat products and health of Russian population

    A.B. Lisitsyn and I.M. Tehernukha

10. MEAT SAFETY

1. Use of microorganisms in non-traditional methods to increase meat safety

   M.P. Doyle

2. Emergent pathogens in meat and poultry: Brazil and the world

   I. Delazari

3. Difficulties that industry has to face to adopt non-traditional methods

   E.D. Sanjurjo

4. Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat

   S. Bredholt, T. Nesbakken and A. Holck

5. A bioprotective culture for sliced and vacuum-packed meat product

   L.L.M. Fries, L.L G. Milani, A.M. Terra, E.H. Kubota and N.N. Terra

6. Bioprotection: an additional safety hurdle

   L. Andersen

7. Changes in microflora and myofibrillar proteins of raw chicken breast inoculated with bioprotective cultures

   E. Ponce Alquicira, B. Quintero Salazar, L. Pérez Chabela, C. Barrena Gonzalez and I. Guerrero Legarreta

8. Bacteriocin-based biopreservatives control growth of pathogenic and spoilage bacteria in vacuum-packaged refrigerated low-heat processed meat products

   B. Ray and N. Kalchayanand

9. Growth of Brochothrix thermosphacta and Lactobacillus sakei strains in refrigerated vacuum-packaged meats

   G.M. Vignolo, A.P. de R. Holgado and G.Oliver

10. Several bacteriocins enhance the bactericidal effect of high hydrostatic pressure against foodborne pathogens in a meat model

    M. Garriga,T. Aymerich, J.M. Monfort and S. Costa

11. Complete destruction of Listeria monocytogenes in hot dog by hydrostatic pressure and bacteriocin-based biopreservatives

    N. Kalchayanand, B. Ray, A. Sikes and C.P. Dunne

12. High pressure processing of cooked poultry sausages: inactivation of enterobacteria and lactic acid bacteria

    J. Yuste E. Beltran and M. Mor-Mur,

13. Screening of antimicrobials against Listeria monocytogenes in pork bologna

    “J.N. Sofos, J. Samelis, K. Strohecker, K.E. Belk. J.A. Scanga and G.C. Smith
    “

14. Automated turbidimetry to estimate injury of Salmonella newport cells after irradiation in frozen poultry

    M.O. Masana, L.H. Meichtri, H.R. Rodriguez and N. Kaupert

15. Shelf-life of organic acid treated vacuum packed chicken breast meat

    C. de Vasconcelos Alfonso Xavier and N.J. Beraquet

16. Packaging of ground beef in an atmosphere with high carbon dioxide and low carbon monoxide restrains growth of Yersinia enterocolitica, Listeria monocytogenes and Escherichia coli O157:H7

    H. Nissen, O. Alvseike, S. Bredholt, A. Hoick and T. Nesbakken

17. Shelf life evaluation of refrigerated vacuum packaged beef kept for extended storage

    H.R. Rodriguez, L.H. Meichtri, C.A. Margaría, N.A. Pensel, A. Rivi and M.O. Masana

18. Microbiological studies of value-added pork products

    H. Haines, J. Isaac, N. Kondekas, S. Barlow, J. Bobbitt, P. Meredith and K. Coates

19. Decontamination of swine carcasses with chlorine

    A.S. Barreto, L. Sardinha, M.F. Ferreira, M.J. Fraqueza and J.S. Ouakinin

20. Decontamination of pig carcasses

    T. Jensen, B. Dalsgaard and H. Christensen

21. The influence of Glutamal bioactive, on the carcasses of lamb and pig using the surface spraying method

    A. Stolle, I. Nickolai and H. Stemmier

22. Preparation of clean livestock for slaughter: effect of cleaning practices on the microbiological quality of beef carcasses

    D. Rowland, J. Bobbitt, M. Phillips, H. Haines, J. Whitehouse, S. Barlow, J. Isaac, N. Kondekas, D. Isgro and K. Coates

23. Microbiological aspects of ovine pelt removal assisted by air inflation

    M. Severini, D. Ranucci, B.T. Cenci Goga and D. Miraglia

11. MEAT SAFETY

1. Predictive microbiology for the meat industry

   J. Baranyi

2. Risk analysis; theory and reality

   P. Sterrenburg and S. Notermans

3. Risk of extrapolation in predictive microbiology models

   M.O. Masana

4. Assessment of hygiene and sanitary control systems in international meat trade

   C. Hermida

5. A recurrent neural network for modelling the growth of Listeria monocytogenes in dynamic conditions

   A. Lebert, M. Cheroutre-Vialette and I. Lebert

6. Growth of mixed cultures Listeria and Pseudomonas spp. in beef meat and their prediction using polynomial models

   I. Lebert, V. Robles-Olvera and A. Lebert

7. Modeling E. coli O157:H7 survival in uncooked, semi-dry, fermented sausage

   T.J.Pond, D. Wood, I. Mumin, S. Barbut and M.W. Griffiths

8. Microbiological profile and hazards of traditional sausage from Trás-os-montes

   A. Esteves, L. Patarata, C. Saraiva, J.A. Silva and C. Martins

9. Prevalence of shiga toxin-producing Escherichia coli (STEC) in stool samples from staff of meat processing companies

   R. Pichner, N. Brey and M. Gareis

10. Detection of shiga toxin producing Escherichia coli by PCR in beef cattle at slaughtering level in Argentina

    L.H.Meichtri, E. Milliwebsky, A.K. Gioffre, A. Baschkier, A. Cataldi, M. Romano, G. Chillemi, H.R. Rodriguez and M. Rivas

11. Elimination of verotoxigenic Escherichia coli O157:H7 from a specialised beef-producing herd

    E. Borch, E. Nerbrink, I. Vågsholm and M. Törnquist

12. Effect of preslaughter feeding system on gut bacteria in cattle

    N.G. Gregory, L.H. Jacobson, T.A. Nagle and G.J. LeRoux

13. Assessment of the hygienic characteristics of the beef slaughter and dressing process and prevalence of E. coli O157:H7 in a small slaughterhouse in Zulia State, Venezuela

    Y. Ortiz, L. Arenas de Moreno, N. Huerta-Leidenz and M. Valera

14. PCR detection and typing of Campylobacter jejuni and Campylobacter coli in poultry meat

    V. Atanassova, A. Meindl and C. Ring

15. The prevalence of Campylobacter and Aerobacter in turkey and poultry meat

    V. Atanassova and C. Ring

16. Tracing of Salmonella spp. in pork slaughtering and cutting plants using serotyping and macrorestriction genotyping

    I. Giovannacci, S. Queguiner, C. Raginbeau, G. Salvat, J.L. Vendeuvre, V. Carlier and G. Ermel

17. Salmonella finding in a slaughtering and cutting plant

    A. Stolle, K. Stock, B. Schalch and B. Spemer

18. Contamination routes of pathogenic Yersinia spp. in pig slaughter and cutting

    Y. Blixt E and Borch

19. Occurence of Salmonella in meat and meat products in Brazil

    R. Bromberg, E.A. Yantada and L. Miyagusku

20. Bacteria pathogen changes in fresh pork after storage and consumer abuse

    K. Segomelo, M.L. Kain, G.R. Bellinger, K.E. Belk, J. A. Scanga, J.N. Sofos and G.C. Smith,

21. Changes in pathogenic bacteria counts during limited abuse of fresh pork

    K. Segomelo, M.L. Kain, K.E. Belk, G.R. Bellinger, J.A. Scanga, J.N. Sofos and G.C. Smith,

22. Estimation of microbiological quality of chilled aged beef using automated turbidimetry

    M.O. Masana, M.S. Neira, L.H. Meichtri and H.R. Rodríguez

23. Comparision of indicators for microbial quality of meat during aerobic cold storage

    J.S. Byun, K.S. Park, D.H. Oh, J.W. Kim and M. Lee

24. Poultry can be thawed safely on the counter at ambient temperature

    S.M. Jiménez, M.E. Pirovani, M.S. Salsi, M.C. Tiburzi and O.P. Snyder

25. Intermediate moisture meat product. Evaluation of botulinal toxin production in charqui meat

    J.A.F. Lara, I.S. Dutra, M.F. Pinto and M. Shimokomaki

26. Diagnostic sensitivity/unsensitivity of trichinoscopy (compression) and artificial digestion of pooled samples

    M. Danev, M. Gorgevic and J. Tofovski

12. PACKAGING

1. Commercial applications of active packaging and biosensor technology in meat packaging – A packaging manufacturer’s perspective

   J. Belcher

2. The status and potential for edible biodegradable packaging films

   P.L. Dawson, A.A. Ogale and J.C. Acton

3. The use of edible films and coatings to preserve meat quality

   M.N. Marino

4. Properties of plastic materials from soy, chickpea and beans

   E.M. Salmoral, M.E. Gonzalez. M.E. Flóccari, A.M. Martín, N.V. López and P. Guzz

5. The protection of meat products by polymer coatings

   E.I. Titov, L.V. Bikova, T.V. Ivanova and L.I. Bulatnikova

6. Addition of antioxidants to packaging films to extend the shelf life of fresh beef

   M.A. Finkle, P.L. Dawson and I.Y. Han

7. Extending the shelf life of fresh beefsteaks packaged in modified atmosphere by UV-free lighting

   D. Djenane, A. Sánchez, J.A. Beltrán and P. Roncalés

8. Effect of carbon monoxide and argon in sliced turkey meat under modified atmosphere packaging (preliminary assays)

   M.J. Fraqueza, M.F. Ferreira, J.S. Ouakinin and A.S. Barreto

9. Improving the shelf life of chicken portions using modified atmosphere packaging

   E.M. Buys and J. Kruger

10. The effect of modified atmosphere and vitamin E dietary supplemented on the microbiology and colour stability of beef mince from vacuum stored wholesale cuts

    E.M. Buys and J. Kruger

11. Detection of oxygen in commercially packaged beef systems using oxygen sensors: impact of detected oxygen on dietary α-tocopheryl acetate supplemented and control beef

    M.A. Smiddy, J.P. Kerry, D.B. Papkovsky, D.J. Buckley, C.K. O’Sullivan and G.G. Guilbault

12. A strategy for minimizing proportion of over- and under-weights in minimum-weight-packaged chicken breast fillets

    L.L. Young

13. Inhibition of anaerobic/facultative pathogen growth in meat by high level carbon-monoxide modified atmosphere

    V. Tsemakhovitz, H. Zur and N. Shaklai

14. Extension of shelf-life by high level carbon-monoxide modified atmosphere

    V. Tsemakhovich and N. Shaklai

13. TEACHING AND RESEARCH IN MEAT SCIENCE AND TECHNOLOGY

1. Focusing on practical knowledge of meat science and technology

   H.W. Ockerman

2. Using Internet fot training the meat science community; ECCEMST’s experience

   F.J.M. Smulders and K. de Balogh

3. Futures demands in capacitation in meat science and technology

   M.C. Añon

4. Meat hygiene training programmes in Argentina

   A.A. Silvestre

5. Teaching of hygiene and food safety in small and medium size meat industries

   M.R. Rosmini, G.J. Sequeira, L.E. Marti, R.O. Dalla Santina, M. Sánchez, C. Zurbriggen, R. Scheider, M. Signorini, J. Bonazza and C. Peralta

14. MEAT QUALITY REQUIREMENTS

1. Meat quality requirements today and in the next ten years in different world markets

   A.D. Gordon

15. TRACEABILITY

1. Traceability from farm to consumption

   E.P. Cunningham

16. ANIMAL WELFARE AND ENVIRONMENTAL IMPACT OF MEAT PRODUCTION AND PROCESSING

1. Consumer concerns

   N.G. Gregory