Month: December 2003

1. Addtional information
2. Metabolic modifiers and genetics: Effects on carcass traits and meat quality

   M.E. Dikeman

3. Modern meat production and animal welfare

   P.D. Warris

4. Pollution in the meat industry

   A. Véras

5. Biochemistry of lipid and myoglobin oxidation in postmortem muscle and processed meat products – effects on rancidity

   G.R. Trout

6. Meat tenderness: Theory and prctice

   R.G. Taylor

7. Assessing consumer preferences and attitudes toward meat and meat products

   R. Miller

8. Meat irradiation and meat safety: Prevention of quality changes in irradiated meat and meat products

   D.U. Ahn

9. Competing microbiota and its products on fresh and processed meat

   L.M. McMullen

10. Beef carcass grading in Europe and USA – The prospects for using VIA systems

    P. Allen

11. On-line evaluation of meat quality: State of the art

    H.J. Swatland

12. Flavor formation in fermented sausages – The influence of bacteria

    L.H. Stahnke

13. The ethnical origin of the main meat processed products of Brazil

    B. da Costa Carvalho Jr.

14. Dry-cured ham and fermented meat products: formulating for flavour

    J. Arnau, P. Gou and J. Comaposada

15. Effective communication of research information to the meat industry

    D. Buege

16. Stimulating undergraduate students to pursue a career in meat science

    M.C. Hunt and J.E. Young

17. Case ready red meat packaging technology

    I. Richardson

18. Packaging and new processed meat products

    H. Weber

1. ANIMAL PRODUCTION & PRODUCTION SYSTEMS – METABOLIC MODIFIERS & CARCASS GROWTH

1. Beef production system of Sicilian local breeds. Preliminary remarks

   V. Chiofalo, L. Liotta, B. Chiofalo, S. Cavaleri, F. Piccitto and S. D’Aquino

2. Breed and slaughter live weight effects on intramuscular collagen characteristics of several ovine muscles

   B. Panea, S. Martinez-Cerezo, J.L. Olleta, I. Medel and C. Sañudo

3. Carcass composition and meat characteristics of two rabbit genotype at two different ages

   S. Žgur, A. Kermauner, M. Škvarca, T. Polak and S. Cepin

4. Catalase activity in meat from Mertolenga young bulls

   J.M. Almeida, C.T. Santos, C. Alegria and C. Santos

5. Proximate composition and fatty acid profile in the Longissimus lumborum muscle of pure and crossbred Santa inȇs lambs, feedlot fattened with diets containing different sources vegetable oil

   S.M. Yamamoto, F. de Assis Fonseca de Macedo, M. Matsushita, G.B.L. da Rocha, M. Zundt, A.A. Mexia, R.M. Gomes de Macedo and E. Shiguero Sakaguti

6. Characterisation of total lipids and total cholesterol in a Portuguese traditional veal (Arouquesa-PDO)

   M.A. Gonçalves Quaresma, C.M. Mateus Alfaia, M.L. Fonseca Castro and J.A. Mestre Prates

7. Characterization of prolific Merinofin ewes with Charollaise rams crossbreed intensively fattened. Yield and quality of meat

   E. Grzeskowiak, A. Borys, J. Strzelacki, K. Borzuta, B. Borys and D. Lisiak

8. Economical efficiency of supplemented and non-supplemented on pasture bovine producing systems

   M.F. Pinto, E.H.G. Ponsano, R.M. Costa and M. Garcia-Neto

9. Effect of ration processing on pH and color of the goat meat

   C.M. Amaral, H.B.A. Souza, K.T. Resende, P.A. Souza, E.R.L. Pelicano, D.S. Ferreira, A. Oba and I.A.C.M. Trindade

10. Effect of breed type, sex and slaughter weight on meat quality and cholesterol level of pig muscles

    E.M. Carvalho and E.T.F. Silveira

11. Effect of environmental temperatures and energy or protein restriction on broilers chickens carcass composition

    E.R.L. Pelicano, F.E.M. Bernal, R.L. Furlan, E.B. Malheiros and M. Macari

12. Effect of environmental temperatures and energy or protein restriction on broilers chickens growth

    E.R.L. Pelicano, F.E.M. Bernal, R.L. Furlan, E.B. Malheiros and M. Macari

13. Effect of feeding period for dry cull cows on carcass quality, meat quality and consumer reactions to loin steaks

    N.T. Madsen, M. Vestergaard and L. Bredahl

14. Effect of sex and live weight on Bullfrog (Rana catesbeiana) meat composition

    E.M. Ramos, L.A.M. Gomide, J.F.M. Parreiras, S.L. Lima and L.A. Peternelli

15. Effect of supplementary energy source on Texel lamb meat quality

    M.E. Cossu, A. Frey, M. Wawrzkiewicz, E. Dulce and G. Jaurena

16. Evaluation of humpback muscle (Rhomboideus M.) texture from Zebu breed (Bos indicus)

    M.R. Pedrão, F.A.G. Coró, F. Lassances, F.E.Y. Youssef and M. Shimokomaki

17. Evaluation of the carcass dressing of four genetic groups of beef cattle maintained to pasture, submitted to supplementation with addictive and without addictive, slaughtered at 24 months

    E.S. Miyagi, J.T. Pádua, C.S. Prado, J. Restle, L.F. Greco, A.G. Nunes, L.F. Bertelli and C.P. Bueno

18. Feeding polyunsaturated fatty acids inhibits expression of the lipid synthesis transcription factor LXR in porcine liver

    W.J. Meadus, M. Dugan, D. Rolland and R. MacInnis

19. Immunocastrated bulls meat qualities. Lipid fraction and sensory analysis

    M.R. Ruiz, M. Matsushita, J.V. Visentainer, N.E. de Souza, J.A. Hernandez, J.J. Reeves, E. Zanella, E.A. Ribeiro, E.Y. Youssef, S.H. Prudencio-Ferreira and M. Shimokomaki

20. Meat quality parameters selected in yield of carcasses and parts of broilers from two non-industrial rearing systems

    S. Bogosavljevic-Boskovic, Z. Gajic, S. Mitrovic and R. Djokovic

21. Nutritional features of Rhodocyclus gelatinosus biomass produced in poultry slaughterhouse wastewater

    E.H.G. Ponsano, M.F. Pinto, M. Garcia-Neto and P.M. Lacava

22. Quality of the Saanen kids meat feeded with ground, pelleted and extruded total ration

    C.M. Amaral, H.B.A. Souza, A. Sugohara, E.R.L. Pelicano, D.S. Ferreira, A.C.D. Ferreira, F. Fregadolli and T.M.A. Lima

23. Quality pork genes: Variation in phenotypic traits for functional genomic analysis of meat quality for economical production of high quality meat

    M.A. Oliver, M. Gil, M. Gispert, M. Hortós, D.C. Carrión, M. Font i Furnols, P. Mormede, M. Cairns, C. Maltin, R. Klont, A. Sosnicki and G.S. Plastow

24. The effect of Canadian bloodroot and the RN-allele on pork carcass and meat quality

    W.J. Meadus, R. MacInnis, J. Aalhus, J. Squires and W. Robertson

25. Total lipids and total cholesterol in Carnalentejana-PDO, a Portuguese beef with protected denomination of origin

    J.A. Mestre Prates, M.A. Gonçalves Quaresma, C.M. Mateus Alfaia and M.L. Fonseca Castro

2. ANIMAL WELFARE & ENVIRONMENT

1. Different approaches to assess the welfare of cattle in small abattoirs; critical control points used by some large companies versus ethical audits approved by national animal welfare organisations

   E. Tolo and L. Christensen

2. Effect of bovine genotypes on temperament scores and meat quality characteristics

   I.D. Barbosa, V. Fischer, G. de Medonça, C. Ludtke and G.J.D. Soares

3. Effects of transport on post-mortem parameters of beef carcasses

   R.d.O. Roça, C.F. Joaquim, J.G.F. Joaquim, L.A. Gomes and C.A.B. Chaves

4. Investigations into the cause of transport and lairage mortality in Danish slaughter pigs

   P. Barton Gade, L. Christensen, M. Baltzer, C. Fertin and J.V. Petersen

5. The effect of lairage time in post-mortem pH in pig muscle

   P.L.M. Barreto and J.J.d.C. Butzke

3. MUSCLE BIOLOGY AND BIOCHEMISTRY & BIOTECHNOLOGY

1. A comparision of conjugated octadecadienoic acid isomers in Poruguese beef from intensive and traditional (Carnalentejana-PDO) production systems

   C.M. Mateus Alfaia, V.S. Silva Ribeiro, M.A. Gonçalves Quaresma, A.P.V. Portugal, R.J.B. Bessa, M.L. Fonseca Castro and J.A. Mestre Prates

2. Activities of the calpain system are stable during frozen storage of meat at -20 ⁰C and -80 ⁰C

   L. Kristensen and P. Ertbjerg

3. Biologically active fatty acids in bovine meat from intensive feeding systems and Carnalentejana-PDO, a Portuguese meat with protected denomination of origin

   C.M. Mateus Alfaia, V.S. Silva Ribeiro, M.A. Gonçalves Quaresma, A.P.V. Portugal, R.J.B. Bessa, M.L. Fonseca Castro and J.A. Mestre Prates

4. Carcass characteristics and pork quality in cull sows

   L.R. Basso, M.E. Cossu, I. Ehara and S.O. Filippini

5. Cause of muscle shortening, proteolysis and wb-shear force in beef Longissimus and Semitendinosus

   B.Y. Park, S.H. Cho, J.H. Kim, I.H. Hwang, Y.G. Kim, J.M. Lee, S.G. Yoo and G.N. Kim

6. Chemical changes during the ageing process of dry fermented sausages

   C. Santos, L.C. Roseiro, L. Silva, A. Partidário and M. Elias

7. Chicken PSE (pale, soft, exudative) meat. Mutations in the ryanodine receptor gene

   J.A.F. Lara, A.L. Nepumuceno, M.C. Ledur, E.I. Ida and M. Shimokomaki

8. Color comparision in aged beef originated in Nelore steers with or without vitamin E supplementation

   M.E. Lage, H.T. Godoy and P.E. de Felicio

9. Differential scanning calorimetry and thermogravimetry of Tilapia (Oreochromis nilotica) surimi and surimi/starch systems

   P.L.M. Barreto, G.R. Grandiolli, L.H. Beirão, M.S. Soldi and V. Soldi

10. Effect of calcium, μ-calpain on beef myofibrillar proteins degradation under postmortem conditions

    M. Huang, G-H. Zhou, X-L. Xu and J. Wang

11. Effect of diet enriched with omega-3 on beef meat quality: Histological characteristics

    F. Nicastro, A. Pagone, F. Pinto, Y.L. Xiong, R. Gallo and L. Zezza

12. Effect of dietary vitamin E on the lipid oxidation and α-tocopherol levels in Nelore steers muscle

    M.E. Lage, H.T. Godoy and E.M.P. Facco

13. Effect of vitamin E supplementation on cholesterol levels in Charque

    E.M.P. Facco, B.d.C. Carvalho Jr, H.T. Godoy and M.E. Lage

14. Environmental and genetic effects on fatty acids profile of goat meat

    M.S. Madruga, F.S. Resosemito, W.H. Souza and R.G. Costa

15. Fatty acid modification of pig meat and its impact on Italian salami manufacture

    R.M.L. Campos, N.N. Terra, J.V. Ludke, L.L.M. Fries, A.M.R.O. Miguel, E. Vicente, J.A. Garcia-Regueiro, M. Hortos and A.d.M. Terra

16. Fatty acids profile in Longissimus lumborum muscle of feedlot fattened lambs with diets containing different sources of vegetable oil

    F.d.A.F. de Macedo, S.M. Yamamoto, M. Matsushita, G.B.L. da Rocha, A.A. Mexia, M. Zundt, R.M. Gomes de Macedo and E.S. Sakaguti

17. Fibre type characterisation in Barrosã calves according to muscle anatomical location

    L.C. Roseiro, P. Costa, C. Santos and V. Alves

18. Glycolytic and oxidative activities of bullfrog (Rana catesbeiana) skeletal muscles during post-metamorphosis growth

    E.M. Ramos, L.A.M. Gomide and L.A. Peternelli

19. Influence of soya buds on chicken lipid oxidative stability

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

20. Influence of additives on hydrolythical changes in lipids

    Z.A. Kozina, L.V. Uzhukina and V.Z. Krakova

21. Influence of dietary vitamin E supplementation on fatty acid profiles of the meat and cooked ham

    V.L.F. de Souza, R.S.S.F. da Silva and N. Bragagnolo

22. Influence of specificity of lipases on fractional composition of beef fat hydrolysates

    A.V. Berdutina, E.S. Nikitina, S.I. Mitaleva, O.N. Trubnikova and B.S. Karpo

23. Influence of weights and sex on the chemical composition of Equine (Equus caballus) meat

    A.C. Andrade, M.C. Bressan, F.d.F.P. Rebello, R.B. Junqueira, C.A.G. Leal, P.B. Faria, J.O. Vieira, T.V. Savian, M.W. Ferreira and S.P.B. Ferrão

24. Investigations into antioxidant properties of supercritical CO2-extracts

    A.B. Lisitsyn, A.A. Semenova, M.I. Gundyreva, A.A. Kharitonova and A.G. Lepeshkov

25. Kinetics of hydroperoxides formation during heat treatment of meat emulsions

    R. Fogar, A.I. Andreo and M.A. Judis

26. Lipid characteristics related with fibre type composition in muscles of Mertolenga young bulls

    P. Costa, L.C. Roseiro, A. Partidário and C. Santos

27. Mechanical properties of type I and type IIB single muscle fibres

    M. Christensen, C. Kok and P. Ertbjerg

28. Oxidative stability of thigh meat from broilers fed oxidized poultry offal fat

    A.M.C. Racanicci, J.F.M. Menten, M.A.B. Regitano-d’Arce, L.M. Pino, J.B. Gaiotto, F.A. Longo, A.A. Pedroso and J.O.B. Sorbara

29. Physical-chemical characteristics of aged beef from steers supplemented with α-tocopherol acetate

    A.S.C. Pereira, P.J.D.A. Sobral, S.D.L.E. Silva and P.R. Leme

30. Physico-chemical composition and fatty acids profile in different meats, beef and pork meats

    J.V.P. Almeida, R. Cellupi Neto, R.J.S. de Freitas, N. Waszczynskyj, S.C. Stertz and M.E.S. Rosa

31. Quantitative carcass chracteristics of Nelore x Red angus and Nelore steers maintained in Brachiaria brizanta pasture supplemented with different level of concentrate

    A.R. Caselli, F.L. Freadolli, K.T. de Resende, D. Freitas, R.A. Reis, F.D. de Resende, D.d.S. Ferreira, S. Nakagi and L.A. Bertipaglia

32. Study on turkey breast meat quality as affected by postmortem pH decline and glycolytic rate

    G. Hahn, M. Malenica and W. Branscheid

33. The effects of dietary vitamin E supplementation on swine meat and cooked ham cholesterol and cholesterol oxides

    V.L.F. de Souza and R.S.S.F. da Silva

34. The effects of feedinf by-products of soybean harvest on the lipid composition and quality of beef

    J.J. Grigera Naón, A. Schor, M.E. Cossu, V. Schindler de Avila and F. Panella

35. The influence of intracellular osmolarity on rigos mortis

    E. Slinde, B. Roth, J. Suontama, S. Balevik, L. Stien and A. Kissling

36. The lipid composition of rabbit meat of different genotype and age

    B. Žlender, L. Gašperlin, M. Skvarca, A. Rajar, S. Žgur, A. Kermavner and T. Polak

37. Thrombin and fibrinogen extracted from porcine blood used as a clotting agent

    M-T. Chen, T-F. Tseng and T-M. Tsai

38. Utilizing functional meat based proteins in processed meat and poultry applications

    G. Prabhu, D. Doescher and D. Hull

4. MEAT QUALITY

1. Ageing effect on meat texture in four different cattle breed types

   F. Monsón, C. Sañudo, B. Panea, J.L. Olleta, P. Alberti and I. Sierra

2. Alimentary restriction in the meat quality of lambs

   S.P.B. Ferrão, F.d.F.P. Rebello, M.C. Bressan, J.R.O. Pérez, A.M.P. Maturano, T.V. Savian, P.L. Andrade, R.O.S. Rossi, É.C. Rodrigues and M.W. Ferreira

3. Characterization of seven beef breeds by procipal component analysis of fatty acid tissue development and chemical, instrumental and sensory measurements

   P. Alberti, C. Sañudo, J. Mendizábal, G. Ripoll, J.L. Olleta, B. Panea M. Alz�n and G. Indurain

4. The effect of sex, dietary protein and energy levels on Quail carcass composition

   M. Fuentes, J. Zapata, A. Freitas, F. Sucupita, E. Freitas and L. Bitu

5. Comparative effect of pelvic suspension and ageing on bovine meat quality

   D. Bastien and P.T. Laspière

6. Comparision of tenderness and moisture loss of dry aged beef

   S.P. Daigle, M.W. Schilling, N.G. Marriot and H. Wang

7. Determination of quality characteristics in pork muscles by visible and near infrared reflectance spectroscopy

   N. Barlocco, A. Vadell, F. Ballesteros, G. Gallietta and D. Cozzolino

8. Determination of the fatty acid composition of subcutaneous pork fat by near infrared spectroscopy

   G.H. Geesink, B. Savenije, J.G.P. van der Palen and G. Hemke

9. Effect of electrical stimulation and temperature on hotboned beef

   A. White, A. O’Sullivan, D.J. Troy and E.E. O’Neill

10. Effect of pelvic suspension on sensory and instrumental evaluation on four beef muscles in heifers and young bulls

    M. Lundesjö Ahnström, L. Enfält, J. Johansson, K. Virhammar, I. Hansson, L. Johansson and K. Lundström

11. Effects of electrical stimulation on muscle Psoas major from Bos indicus carcasses suspensed by the aitch bone or chilled very fast after hot boning

    M. Pinto Neto, N.J. Beraquet and S. Cardoso

12. Effects of lamb feeding with a de-stoned olive pomace on some meat quality traits

    A. Vicenti, M. Ragni, M.A. Colonna, F. Bozzo and G. Vonghia

13. Effects of time and storage condition on the tenderness of broiler breast meat

    H.B.A. Souza, P.A. Souza, E.R.L. Pelicano, N.M.B.L. Zeola, F.R. Leonel, A. Oba and T.M.A. Lima

14. Electrical stimulation: The effect on duration on meat quality for specific pre- and post slaughter conditions

    P.E. Strydom, K. van Rooyen, S.M. van Heerden, E.M. Visser, J. van Niekerk and H. Snyman

15. Endpoint temperature, cooking method and marbling degree have different effects on Warner-Bratzler shear force of beef Longissimus lumborum, Biceps femoris and deep Pectoralis muscles

    E. Obuz, M.E. Dikeman, J.P. Grobbel, J.W. Stephens and T.M. Loughin

16. Fat acid profile of the Capybara (Hydrochaeris hydrochaeris L. 1766) commercial cuts

    M.C. Bressan, S.H.I. Oda, M.D.G. Cardoso, G.Z. Miguel, J.O. Vieira, P.B. Faria and T.V. Savian

17. Fatty acid composition of M. longissimus dorsi in pure and crossbred lambs in grazing systems

    G. Bianchi, G. Garibotto and O. Bentacur

18. Increasing juiciness and tenderness in beef from mature cows

    L.C. Hoffman and F.D. Mellet

19. Influence of feeding system and finishing feeding in tie stall housing on sensory quality of beef produced in NE Argentinian area

    G.A. Teira, F. Perlo, P.I. Bonato, A. Monje and I. Galli

20. Influence of slaughter methods and sex on Capybara (Hydrochaeris hydrochaeris L. 1766) meat quality

    S.H.I. Oda, M.C. Bressan, G.Z. Miguel, R.H. Piccoli-Valle, J.O. Vieira and P.B. Faria

21. Influence of weights and sex on the physiochemical composition of Equine (Equus caballus) meat

    A.C. Andrade, M.C. Bressan, M.W. Ferreira, S.P.B. Ferrão, R.B. Junqueira, C.A.G. Leal, J.O. Vieira, P.B. Faria and T.V. Savian

22. Meat muscle identification using visible and near infrared reflectance spectroscopy

    D. Cozzolino and I. Murray

23. Meat quality of Italian Simmental young bulls as affected by the genes frequency of Montbéliarde origin

    E. Piasentier, R. Valusso, L.A. Volpelli and S. Failla

24. Methods of cooking and its influence on meat quality of lamb

    N.M.B.L. Zeola, P.A. Souza, A.G. Silva Sobrinho, H.B.A. Souza, E.R.L. Pelicano, F.R. Leonel, T.M.A. Lima and M.M. Boiago

25. Objective and subjective characterization of dark coloured beed which has normal ultimate pH

    D.J. O’Neill, D.J. Troy and A.M. Mullen

26. Physical and chemical characteristics of outside round as affected by boming methods, calcium chloride and polyphosphates injection

    M.M. Harada, A.L.d.S.C. Lemos and K.M.V.A.B. Cipolli

27. Physical and functional characteristics of tropical lamb aged for 21 days

    J. Zapata, R. Almeida, D. Souza and L. Bitú

28. Postmortem changes and tenderness of Santa ines sheep as influenced by age

    I. Oliveira, T.J.P. Silva, M.Q. Freitas and F.O. Paulino

29. Predicting carcass meat quality grade by ultrasound in Hanwoo (Korean native cattle)

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

30. Preslaughter handling with water shower spray inhibits PSE (pale, soft, exudative) broiler breast meat in a commercial plant

    P.D. Guarnieri, A.L. Soares, R. Olivo, J. Schneider, R.M.G. Macedo, E.I. Ida and M. Shimokomaki

31. Proteolysis comparisions of electrically stimulated lambs

    D. Hopkins, E. Hansch, T. Farrell, L. Martin, P. Walker and S. Baud

32. Sensory quality of loin and leg lamb chops packaged in modified atmosphere

    I. Medel, C. Sañudo, P. Roncalés, B. Panea, S. Martinez-Cerezo and J.A. Beltrán

33. Short-term feeding strategies and pork quality

    G.H. Geesink, B. Savenije, J.G.P. van der Palen and G. Hemke

34. Study of the slaughtered weight effect in the quality of the lambs meat of the Merino Australiano and Ile de France x Merino breed

    S.P.B. Ferrão, A.M.P. Maturano, J.R.O. Pérez, M.C. Bressan, R.d.C. Pilar, F.d.F.P. Rebello, T.V. Savian and M.W. Ferreira

35. The effect of breeding on Warner-Bratzler shear force values from four different genotypes of beef cattle

    C.S. Prado, J.T. Pádua, E.S. Miyagi, C.P. Bueno, L.F. Greco and J. Restle

36. The effects of high-pressure treatment on intramuscular collagen

    S. Ichinoseki, T. Nishiumi, R. Sakata and A. Suzuki

37. The fatty acid composition of different tissues of native Hungarian pig – Mangalitsa

    G. Hollo, K. Incze, J. Seregi, J. Csapó, J. Seenger, K. Horváth, I. Fal, I. Hollo and I. Repa

38. The influence of ambient air temperature and relative humidity on Cie (Minolta) L* and drip loss percentage in pig Longissimus dorsi

    A.J.F. Raimundo, J.A. Simões and A.S.F.H. Barreto

5. CONSUMER TOPICS & MEAT QUALITY

1. A comparision of beef palatability in Korean and Australian consumers

   R. Polkinghorne, A.M. Gee, I.H. Hwang, B.Y. Park, S.H. Cho, J.M. Lee, K.N. Kim and J.M. Thompson

2. Acceptability and preference of beef frankfurters prepared with fat replacers

   G.R. Sampaio, C.M.N. Castellucci, M.E.M. Pinto e Silva and E.A.F.S. Torres

3. Beef ageing and formation of heterocyclic amines in grilled steaks

   T. Polak, L. Gašperlin, S. Andrenšek, B. Žlender

4. Beef quality audit in Mexico 1. Composition and muscle traits

   M.S.A. Rubio, E.J.A. Delgado, F.A.B. Iturbe and D.A. Méndez

5. Brazilian beef exports and its main markets: A brief analysis

   J.R. Conçalves and G.S. Almeida

6. Chemical composition and collageneous connective tissue evaluation of commercial frankfurter-type sausages

   J.C.M. Della Torre, R.S.M. Rodrigues, V.R. Ferracioli and N.J. Beraquet

7. Chemical composition and collageneous connective tissue evaluation of commercial fresh ground sausages

   J.C.M. Della Torre, R.S.M. Rodrigues, V.R. Ferracioli and N.J. Beraquet

8. Chicken burger enriched with vegetables

   J.V.P. Almeida, R.J.S. de Freitas, N. Waszczynskyj, C.A.P. Schmidt, E.P. Reginato, L.C. Schneider and R.d.C.d. Souza

9. Comparison among commercial beef cuts in Brazil, Australia and the United States

   M. Yokoo, F. Araujo, R. Sainz and G. Rocha

10. Consumer acceptability of products from the forequarter muscles of grass-fed bulls

    M.M. Farouk, L. O’Neil and C. Podmore

11. Criteria influencing choice of pork chops by Korean consumers

    S. Cho, T.M. Ngapo, E. Dransfield, B. Park, J. Kim, Y. Yoo, S. Yun and J. Lee

12. Effect of diet and conditioning on the British consumer’s perception of beef

    M.M. Campo, M. Enser, I. Richardson, J.D. Wood, S.I. Hughes and G.R. Nute

13. Effect of frying oil on the formation of heterocyclic amine in fried beef patties

    M. Gipis, U. Jautz and A. Fischer

14. Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition and quality of Uruguayan beef

    C.E. Realini, S.K. Duckett, G.W. Brito, M. Dalla Rizza and D. De Mattos

15. Effects of connective tissue proteins on chemical composition and sensory properties of ground beef

    J.C.M. Della Torre, M.A. Rodas, R.S.M. Rodrigues, C.R.da Silva and N.J. Beraquet

16. Effects of connective tissue proteins on chemical composition and emulsion stability of Lyoner type sausage

    J.C.M. Della Torre, M.M. Harada, E. Marciano and N.J. Beraquet

17. Effects of polyunsaturated fat in diets for pigs and wild boars on chemical and fatty acid composition of meat

    G. Marsico, A. Vicenti, S. Dimatteo, A. Rasulo, L. Zezza and R. Gallo

18. In-house consumer panel acceptability of five products from boneless lamb flaps

    M.M. Farouk and T.L. Cummings

19. Occurence of iridescence in fresh pork

    R. Olivo, M.G. Pereira and J.P. Schneider

20. Quality traits of processed roast beef as affected by various polyphosphate injection brines

    D.P.S. da Costa, A.L.S.C. Lemos, M.M. Harada, K.M.V.A. Cipolli and J. Fiori

21. Relationships between WB-shear force and sensory tenderness scores for three muscles prepared using different cooking methods in tenderstretch and normally hung sides

    I.H. Hwang, B.Y. Park, S.H. Cho, J.M. Lee, Y.G. Kim, J.H. Kim and J.M. Thompson

22. Segmentation of consuming markets of meat

    D.O.L. Filho, R.L. Sproesser, S.C.F. Pereira, J.d.C. Figueiredo and A.L. Novaes

23. U.S. consumer acceptance and value of beef from various countries of origin

    B. Sitz, C. Calkins, W. Umberger and D. Feuz

24. U.S. consumer acceptance and value of wet aged and dry aged beef steaks

    B. Sitz, C. Calkins, W. Umberger and D. Feuz

6. MEAT SAFETY

1. Acidified sodium chlorite: A novel processing aid for use as an anti-microbial on red meat carcasses

   G.K. Kemp, C.C. Warf and C.N. Hawk

2. Activated lactoferrin – A natural antimicrobial intervention for beef safety

   A.S. Naidu, J. Tulpinski, K. Gustilo, J.R. Knowles, P.D. Tips and R. Nimmagudda

3. An evaluation of selected methods for the decontamination of cattle hides prior to skinning

   A. Small and S. Buncic

4. Cadaverine determination in meat and the possibility of using this indicator in meat freshness assessment

   A.B. Kuznetsova, Yu.G. Kostenko and A.N. Ivankin

5. Development of an efficient method for the quantification of animal species in meat by means of PCR

   R. Binke, P. Freudenreich and F. Schwägele

6. Effect of gamma irradiation in heme and nonheme iron of poultry meat

   T.C.F. Toledo, S.G. Canniatti-Brazaca and V. Arthur

7. Effect of gamma radiation on the microbiological quality and lipid oxidation of mechanically deboned chicken meat, stored under refrigeration

   H.d.A. Gomes and E.N. da Silva

8. Effect of lactate and diacetate on Listeria monocytogenes in sliced Bologna-type sausage and fresh spreadable raw sausage

   H. Hechelmann, M. Gareis and B.T. de Vegt

9. Evaluation of spray-chilling system on mass loss and surface bacteriology of beef carcasses

   A.J. de Mesquita, C.S. Prado, V.F.F. Bueno, J.R. Garcia Mansur, R.B.S. Neves, I.A. Nunes and M.E. Lage

10. Evaluation of the antimicrobial activity of phosphates in refrigerated chicken carcasses

    C.E.R. Perizzotto and L. Miyagusku

11. Evaluation of turkey meat higienic quality through rapid tests

    N.C. Simões, M.J. Fraqueza, M.C. Ferreira and A.S. Barreto

12. Formation of biogenic amines on sliced turkey meat during storage at 0⁰C

    M.J. Fraqueza, M.C. Ferreira, C.M. Alfaia and A.S. Barreto

13. HACCP plan for the “Užice beef prshuta” traditional dry fermented meat product

    R. Radovanovic, T. Nikola and G. Arapi

14. Incidence of Brucella melitensis in sheep lymphonodes

    P. Sekulovski and M. Danev

15. Kinetics of secondary microbial growth during storage of sliced luncheon meat

    S. Tyszkiewicz, M. Murzynowska, P. Kitzman, P. Moch and A. Borys

16. Lactic acid sensitization of Salmonella typhimurium DT104 and Listeria monocytogenes on nonacid (water) meat decontamination waste fluids

    J. Samelis, J.N. Sofos, P.A. Kendall and G.C. Smith

17. Microbial genera of decomposition analysed in two types of Portuguese smoked dry sausages with abnormal sensorial characteristics during shelf life period in MAP (modified atmosphere package)

    T.J.S. Matos, A.S.F.H. Barreto and F.M.A. Bernardo

18. Microbial and physical-chemical evaluation of pork shoulder and pork scaps treated with ioninzing radiation (Cobalt 60)

    G.B. Ferreira, L. Miyagusku and C.L. Andrade

19. Microorganisms associated with “Blown pack” spoilage of chilled vacuum-packed beef

    R. Bromberg, J. Oliveira and V.C.A. Junqueira

20. Occurence of Salmonella sp in poultry processing plants in the state of Parana – Southern Brazil

    J.M. França and D. França

21. Physicalchemical, microbiological and sensorial evaluation in conservation of lean minced meat submitted to gamma radiation by Cobalt 60

    A.T. Fernandez, H.M.P. Pereira, H.R.F. Santos, Z.B. Miranda, E.F.O. Jesus and R.M. Franco

22. Prediction of biogenic amines and polyamines formation by volatile basic nitrogen (VBN) during storage of meat and poultry

    J.S. Min, S.O. Lee, Y.H. Kim, A. Jang, J.I. Lee and M. Lee

23. Presence of volatile n-nitrosamines in a Turkish meat product Kavurma prepared with nitrite

    H. Yetim, D. Kuhne, H.W. Ockerman and V.R. Cahill

24. Screening of bacteriocin-producing bacteria associated in Nham (traditional Thai fermented meat)

    A. Swetwiwathana, T. Zendo, N. Lotong, J. Nakayama and K. Sonomoto

25. System of safety and increase in efficiency of meat products manufacture using computer technilogies

    Yu.G. Kostenko, G.I. Solodovnikova, I.I. Protopopov, A.V. Borodin and A.A. Davydov

26. The influence of Pseudomonas fluorescens and Lactobacillus plantarum growth on Escherichia coli in aseptically-prepared fresh ground beef stored at 4 and 25 ⁰C

    Y-M. Sun and H.W. Ockerman

27. The microbiology of hot and conventionally deboned vacuum-packed beef

    J. Olivieira, N.J. Beraquet, R. Bromberg and S. Cardoso

7. MEAT PROCESSING I – SLAUGHTER AND ON LINE MEASUREMENTS OF YIELD AND CARCASS QUALITY

1. Acceleration of chicken muscle aging by electrical stimulation

   R. Sakata, H. Morita, K. Yamazaki, T. Oshida, T. Okayama, T. Nishiumi, S. Tsuji and K. Soejima

2. Beef meat productive chain of one slaughterhouse in São Paulo state on 2002

   M. Hees, T.J.P. Silva, C.E.S. Dantas and J.O.M. Fernandes

3. Correlation between meatiness traits estimated by piglog 105 and dissection

   N. Brkic, Z. Gajic and M. Pusic

4. Development and validation of equations utilizing lamb vision system (LVS) output to predict lamb carcass fabrication yields

   B.C.N. Cunha, K.E. Belk, J.A. Scanga, S.B. LeValley, J.D. Tatum and G.C. Smith

5. Effect of slaughter weight on carcass quality traits of Alentejano pig breed

   J. Neves, A. Freitas, R. Charneca and J. Nunes

6. Effectiveness of the computer vision system equipped with a beefcam module to classify Uruguayan beef carcasses into different marketing groups

   D.J. Vote, B.C.N. Cunha, K.E. Belk, J.A. Scanga, G. Brito, D. de Mattos, J.D. Tatum and G.C. Smith

7. Effects of new systems for pre-slaughter handling and CO2-stunning of pigs on meat quality assessed by the Hennessy grading probe (GP2Q)

   T. Frøystein, M. Røe, O. Alvseike, M. Wahlgren and M. Granhaug

8. Estimation of the commercial value of pig carcasses by using video image analysis

   M. Sönnichsen, A. Dobrowolski, R. Höreth and W. Branscheid

9. Prediction of lamb tenderness using texture features

   M.R. Chandraratne, S. Samarasinghe, D. Kulasiri, C. Frampton, A.E.D. Bekhit and R. Bickerstaffe

10. Reflection mode microwave spectroscopy for on-line measurement of fat in trimmings

    C. Borggaard, L.B. Christensen and B.L. Jespersen

11. Relationships between ossification maturity and dentition-based maturity for Chinese yellow steers

    C. Li, G. Zhou, X. Xu, Y. Liu, J. Wang and M. Huang

12. Revised equation of carcass yield grade for Korean native cattle (Hanwoo)

    J.M. Lee, S.H. Cho, B.Y. Park, J.H. Kim, H.S. Chae, D.H. Kim and Y.I. Choi

13. Searching new predictors of the pig lean meat proportion by magnetic resonance imaging (MRI)

    G. Daumas, A. Davenel, S. Quellec, G. Collewet and J. Mignot

14. Temperature decline at different sites in lamb carcasses

    D. Hopkins, R. Hegarty and D. Stanley

15. The effect of spray chilling on beef carcass cooler shrink, beef wholesale cut purge and beef retail cut cooking losses

    L.D. Unruh, T.H. Montgomery, L.G. Garcia and M.S. Brown

16. The influence of genetic background and stunning systems on welfare and meat quality of Brazilian swine

    W. Bertoloni and E.T.F. Silveira

17. The prevalence and potential for dissemination of neural embolism in cattle and sheep following the use of mechanical stunning methods currently used in the UK

    R.R. Coore, S. Love, J.L. McKinstry, H.R. Weaver, A. Philips, T. Hillman, C.R. Helps and M.H. Anil

18. Vision method tested to predict the lean meat percentage of a pig carcass in relation to the reference dissection method

    P. Marty-Mahe, P. Loisel, D. Brossard, P. Allen and G. Daumas

19. X-ray computed tomography as an objective method of measuring the lean content of a pig carcass – A study in the framework of the European Eupigclass project

    A. Dobrowolski, R. Romvári, P. Allen, W. Branscheid and P. Horn

8. HOT TOPICS ON MEAT SCIENCE AND TECHNOLOGY

1. Analysis of different fluid dynamic airflow patterns in ripening chambers

   M. Hermle, T. Jesinger, P. Gschwind, V. Kottke and A. Fischer

2. Bacteriocin-like inhibitor of Lactococcus lactis subsp. hordniae CTC 484 against Listeria monocytogenes

   R. Bromberg. I. Moreno, J. Oliveira, R.R. Delboni and H.C.A. Cintra

3. Binding and textural properties of pork meat gels as affected by microbial transglutaminase and non-meat proteins

   A. Jarmoluk, Z. Pietrasik and P.J. Shand

4. Camel as a meat animal

   K. Ulmer, K. Herrmann and A. Fischer

5. Detection of tissues of central nervous system in canned meat products with the Ridascreen risk material-test

   C. Stahnke and H. Weber

6. Effect of bacteriocins produced by Lc. lactis subsp. cremoris CTC 204, Enterococcus avium CTC 483 and Lc. lactis subsp. hordiniae CTC 484 on mesophillic aerobic counts of minced beef during refrigerated storage

   R. Bromberg, I. Moreno, V. Oliveira and P. Teixeira

7. Electron microscopic study of tumbled pork and turkey meat, produced with or without phosphate

   S. Stolpe, K-D. Budras and H. Weber

8. Enhancement effects on physical and chemical characteristics of hot boned beef

   K.M.V.A.B. Cipolli, A.L.d.S.C. Lemos and M.M. Harada

9. Influence of feeding of rats with cooked sausage containing lactolose and food fibers on the morphology of their internal organs

   L.S. Kudryashov, S.I. Hvylya and V. Kupriyanov

10. Integral processing of meat raw material – Basis for intensification, resource – and power-saving of production

    M.L. Faivishevsky

11. Physical, chemical and sensorial evaluation of meat sausage containing autolysate, extract and phosphorylated protein concentrate from alcohol distillery yeast (Saccharomyces sp)

    E.A. Yamada, K.M.V.A. Cipolli, M.M. Harada and V.C. Sgarnieri

12. Possibilities of microbe-origin collagenases use in meat industry

    O.A. Boiko, Yu.G. Kostenko and N.V. Timoshenko

13. Preparation of yeast derivates from alcohol distillery yeast (Saccharomyces sp) for use as meat product ingredient

    E.A. Yamada, I.D. Alvim, M.C.C. Santucci and V.C. Sgarbieri

14. Quantitative determinations of commercial soy proteins in emulsion-type meat products using an ELISA assay kit

    J.C.M. Della Torre, S.F.C. Barbosa, V.R. Ferracioli, J. Lichtig, O. Zenebon and N.J. Beraquet

15. Quantitative determinations of commercial soy proteins in emulsion-type meat products by official ELISA procedure

    J.C.M. Della Torre, S.F.C. Barbosa, V.R. Ferracioli, O. Zenebon, J. Lichtig and N.J. Beraquet

16. Quantitative determinations of commercial soy proteins in emulsion-type meat products by modified official ELISA procedure

    J.C.M. Della Torre, S.F.C. Barbosa, J. Lichtig, V.R. Ferracioli, O. Zenebon, and N.J. Beraquet

17. Use of A-hydroxyacyl-coA-dehydrogenase (HADH) activity to differentiate between fresh and thawed chicken meat

    E.M. Ramos, P.R. Fontes, A.L.S. Ramos and L.A.M. Gomide

18. Utilizing pork collagen protein in emulsified and whole muscle meat products

    G. Prabhu, D. Doescher and D. Hull

9. MEAT PRODUCTS – RAW, COOKED, DRY AND FERMENTED

1. Application of hurdle technology to process spent Leghorn hen meat rancidity

   C.E. Rocha Garcia, E.Y. Youssef, M. Shimokomaki, N.E. Souza, M. Matsushita and E. Figueiredo

2. Biological evaluation of Charqui meat protein quality

   F.A. Garcia, I.Y. Mizubuti, M.Y. Kanashiro, C.H.M.P. Gomez and M. Shimokomaki

3. Characteristics of low-fat beefburgers containing dietary fibres

   H.M. McDermott, C. MgDonagh, E.M. Desmond, D.J. Troy and D.J. Buckley

4. Chemical, microbiological and sensory characteristics of Döner kebab made from Sucuk dough, dry fermented Turkish sausage

   H. Yetim. Z. Gonulalan, H.W. Ockerman and M-T. Chen

5. Curing of mechanically separated layer hens meat and its effect on the lipid oxidation of a Bologna-type sausage

   M.A. Trindade, P.E. de Felício and C.C. Contreras

6. Determination of the decomposition microbial flora in Portuguese smoked dry sausage after 4 months shelf life in M.A.P. (modified atmosphere package)

   T.J.S. Matos, A.S.F.H. Barreto and F.M.A. Bernardo

7. Effect of ascorbic acid with tumbling on lipid oxidation of precooked roast beef

   J-H. Cheng, H.W. Ockerman, V. Cahill, S.K. Lee, Y.S. Kim, Y.H. Song and C.Y. Liang

8. Effect of paprika (Capsicum annum) on colour parameters of dry cured sausages meat butter model system bovine

   A.P. Zogbi, M.R. Rosmini, J. Fernández-López, J.A. Pérez-Alvarez, F. López-Santoveña and G. Sequeira

9. Effect of washing process on color and chemical composition of mechanically deboned poultry meat

   P.I. Bonato, F. Perlo and G.A. Teira

10. Effects of application of additives in production of tea sausage

    M. Polic, D. Radisic and D. Barac

11. Effects of connective tissue proteins on chemical composition and emulsion stability of Lyoner type sausage

    J.C.M. Della Torre, M.M. Harada, E. Marciano and N.J. Beraquet

12. Functional properties of spray-dried porcine red blood cells fraction treated by high hydrostatic pressure

    M. Toldrà, D. Parés and C. Carretero

13. HACCP plan for the “Serbian sausage” traditional semi-dry product

    R. Radovanovic, J. Adamovic, T. Šakota and I. Tomaševic

14. Intermediate moisture meat product. Evaluation of sorption processes in salted and dried broiler meat, Pectoralis major M.

    F.A.G. Coró, M.R. Pedrão, F. Yamashita and M. Shimokomaki

15. “Maranhos”: Preliminary physicochemical and microbiological characterization

    J.J. Salavessa and A.S. Barreto

16. Mathematical modeling of thermal processing of meat products

    S.B. Silva, L.M. Kiekow and V.F. Roque-Specht

17. Micro and ultra structural changes of Semitendinosus muscle induced by sous vide cooking and salts addition

    C. González, S.R. Vaudagna, A. Bolondi, G. Sanchez, A. Pazos, S. Guidi and J.A. Lasta

18. Microbiological and physico-chemical aspects in the fermented cured pig shoulder. II) Depth

    N.N. Terra, A.J. Cichoski and R.J.S. Freitas

19. New raw-fermented product from turkey meat

    V. Gonotsky, V. Dubrovskaya and S. Hvylya

20. Physical and sensory characteristics of marinated chicken drumsticks treated with nisin and the lactoperoxidase system

    F-J. Tan and H.W. Ockerman

21. Physical properties and sensory quality of Bifes a la criolla meal prepared using sous vide system

    M.N. Arias, A.M. Sancho, G.G. Grigioni, G. Sachez, A.B. Picallo, F. Carduza and S.R. Vaudagna

22. Physicochemical and microbiological characteristics of a meat product similar to carne-the sol and its shelf-life determination

    B.d.C. Carvalho Jr, M.Y. Saiki and P.E. de Felício

23. Preservation of fresh sausage using sodium lactate

    V.F. Roque-Specht and A.T. Vendrúscolo

24. Production of a cooked “Italian salami” type sausage using chicken leg meat

    A.D. Cavenaghi, N.J. Beraquet, B.H. Rodrigues, D.O. Prado and K.M.V.A.B. Cipolli

25. Proteolysis on “Painho de portalegre” dried fermented sausage according to the production system

    C. Santos, L.C. Roseiro, L. Silva, A.S. Carvalho, A. Partidário and M. Elias

26. Simultaneous determination of cholesterol oxides, cholesterol, total lipids and fatty acids in chicken frankfurters, sausage and mortadella

    S.R. Baggio and N. Bragagnolo

27. Study of acid silage production parameters

    C. Costa, D. Schoffen, L. Silva, C. Ludke, M. Mellado and L. Soares

28. The effect of fat and meat content on perceived saltiness in meat patties

    M. Ruusunen, J. Vainionpää, M. Lyly, L. Lähteenmäki, M. Niemistö and E. Puolanne

29. The effect of lactic acid and acetic acids on the shelf-life of fresh sausage

    V.F. Roque-Specht and F. Bruschi

30. The effect of resting on the distribution of salt during the production of dry-cured ham

    T. Thauland, B.F. Folgero and B. Egelandsdal

31. The effect of sodium chloride content and temperature on Pintado fish (Pseudoplatystoma corruscans) meat isotherms

    A.L. Gabas, V.R.N. Telis, P.F. Romanelli and J. Telis-Romero

32. The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters

    J.E. Hayes, E.M. Desmond, D.J. Troy, D.J. Buckley and R. Mehra

33. The influence of the starter cultures in the production of regional Portuguese sausage – Microbiological, physical and chemical properties

    M. Elias, A. Marinho, V. Palma, C. Santos and C. Roseiro

34. Use of unconventional products of rice meal processing in sausages production

    A.B. Lisitsyn, L.S. Kudryashov, L.I. Lebedeva and I.G. Voitova

35. Water sorption properties of salted ostrich (Struthio camelus) meat

    M.C. Faganello, S.H.R. Barboza, P.F. Romanelli, V.R.N. Telis and J. Telis-Romero

10. MEAT PROCESSING II – PACKAGING TECHNOLOGY

1. Activated lactoferrin antimicrobial spray enhances sensory and shelf life characteristics of case-ready fresh beef

   L.L. Locke, J.B. Morgan and A.S. Naidu

2. Effect of packing method on colour and eating quality of beef loin steaks

   M.A. Tørngren

3. Effects of packaging methods on binding ability in restructured beef using transglutaminase

   Y.B. Kim, J.H. Rho, S.K. Lee and I. Richardson

4. Influence of the packing in the shelf life of sliced ham

   M.W. Ferreira, M.C. Bressan, F. Lode, S.P.B. Ferrão, T.M. Alvarenga and E.C. Rodrigues

5. Investigation into the use of a micro-perforated film in a low oxygen mother pack storage system for beef cuts

   M. Beggan, P. Allen and F. Butler

6. Color stability of refrigerated pork loin stored under different modified atmospheres

   E.d.S. Viana, M.C.D. Vanetti, L.A.d.M. Gomide, R.C.d.S. Mendonca and N.d.F.F. Soares

7. Relationships between connective tissue and mechanical properties of natural sheep casings: Effects of chronological age

   T. Nishiumi, N. Hara, A. Suzuki and R. Sakata

8. Stability of the nitrite-cured pigment nitrosylmyoglobin towards electron acceptors. Modelling the optimal packaging gas composition for cured meat

   J.K.S. Møller, L. Nannerup and L.H. Skibsted

9. The effects of oxygen scavengers on the colour stability of fresh beef meat packaged under pure carbon dioxide atmosphere

   A.C. Venturini, C.J.C. Contreras, C.I.G.L. Sarantópoulos, K.M.V.A.B. Cipolli and H.K. Arima

10. The rate of oxygen absorption of four commercially available oxygen scavengers at refrigerated temperatures

    K. Brandon, F. Butler and P. Allen

11. Using a novel intervention technique to reduce the variability and improve tenderness of beef Longissimus dorsi

    A. O’Sullivan, M. Korzeniowska, A. White and D.J. Troy