2004

Additional information
1. Original version of Proccedings
2. From EMMRW to ICoMST – some featurea of the birth and development of internantional cooperation

   F.P. Niinvaara

1. Biochemistry and biology

1. Quality of pork genes and meat production

   G.S. Plastow, D. Carrión, M. Gil, J.A. García-Regueiro, M. Font i Furnolsc, M. Gispert, M.A. Oliver, M.D. Guàrdia, M. Hortós, M.A. Rius, C. Sárraga, I. Díaz, A. Valero, A. Sosnicki, R. Klont, S. Dornan, J.M. Wilkinson, G. Evans, C. Sargent, G. Davey, D. Connolly, B. Houeix, C.M. Maltin, H.E. Hayes, V. Anandavijayan, A. Foury, N. Geverink, M. Cairns, R.E. Tilley, P. Mormède and S.C. Blott

2. Carbohydrate metabolism in meat animals

   R. Pösö and E. Puolanne

3. Investigation of physiological parameters indicating stress status in slaughter pigs during transport and lairage

   Cs. Abraham, G. Holló, M. Weber, K. Balogh, M. Mézes, H. Febel, M. Vada-Kovács and E. Szűcs

4. Breed and castration effect on fatty acid profile of northern Spanish beef cattle

   N. Aldai, B.E. Murray, D.J. Troy, M. Oliván, A. Martínez, A.I. Nájera and K. Osoro

5. Large White and Duroc heavyweight crossbred pigs: interactive effects of genetic type, rearing and slaughter conditions on stress reactivity and technological and sensory meat quality aspects

   T. Astruc, A. Berne, G. Monin, M. Morzel, V. Santé-Lhoutellier, P. Vernin and C. Terlouw

6. Morphometric characteristics of pig carcasses: effects of genetic and rearing background and consequences for post-mortem metabolism

   T. Astruc, E. Laville, T. Sayd and C. Terlouw

7. The effect of intramuscular water fluid transport on rigor mortis

   S.B. Balevik, S.St.C. Botha, L.C. Hoffman and E. Slinde

8. Metmyoglobin reducing activity in veal and venison meats

   A.E.D. Bekhit, L. Cassidy, P. Dobbie, N. Simmons and C. Daly

9. Technological quality of broiler breast meat in relation to muscle hypertrophy

   C. Berri, M. Debut, E. Le Bihan-Duval, V. Santé-Lhoutellier, N. Haj Hattab, N. Jehl and M.J. Duclos

10. Semiquantitative determination of goat tissue in meat products by means of PCR

    R. Binke, K. Altmann, K.O. Honikel and F. Schwägele

11. Parameters meat quality of broilers from different rearing systems

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

12. Studies on changes of some selected pork meat quality traits in relation to the time after slaughter

    K. Borzuta, A. Borys, E. Grześkowiak, J. Strzelecki, D. Lisiak and J. Rogalski

13. The effect of storage on the oxygen consumption rate of bovine M. longissimus dorsi and M. psoas major

    K. Brandon, F. Butler and P. Allen

14. The correlation of slight, medium and extreme rigor mortis carcass to halothane genotype, sarcoplasmic calcium and protein functional characteristics in abattoir slaughtered pigs

    K.C. Chang, S.C. Wang and K.J. Lin

15. Effect of HCG stimulation on androstenone, skatole and indole levels in entire male pigs

    G. Chen, G. Zamaratskaia and K. Lundström

16. Effect of lactoferrin levels on TBARs and nonheme iron of ground pork

    C.H. Chiu and C.C. Kuo

17. Association between DNA markers of candidate genes and carcass composition and meat quality in Korean cattle

    K.Y. Chung, W.T. Kim, S.C. Shin and E.R. Chung

18. Association of new calpastatin alleles with meat quality traits of commercial pigs

    D.C. Ciobanu, S.M. Lonergan, J.W.M. Bastiaansen, A. Mileham, B. Miculinich, C. Schultz – Kaster, A.A. Sosnicki, G.S. Plastow and M.F. Rothschild

19. Study of the effect of the sexual condition on the pH and temperature of the meat from crossbred Brahman to the 0 and 24 hours postslaughter

    D. Colmenarez, H. Pargas, S. Meléndez and J. Ciria

20. Effects of growth rate, sex and slaughter weight on carcass composition and meat quality in commercial pigs

    J.A. Correa, J.P. Laforest, M. Marcoux, J. Rivest, C. Gariépy and L. Faucitano

21. Analysis of the relationship between DNA polymorphisms in candidate genes and beef tenderness

    S. Costello, E. O’Doherty, A.M. Mullen, K.S. Kim, C.W. Ernst and T. Sweeney

22. Proximate composition and collagen content of beef and pork meat cuts

    Della Torre, C.M. Jussara and N.J. Beraquet

23. Influence of seasons on incidence of different M. semimembranosus quality of pig halves of three-race hybrids

    N. Džinić, Lj. Petrović, V. Tomović, D. Manojlović, S. Timanović, S. Trišić-Ilić and N. Kurjakov

24. Mechanical stimulation of C2C12 cells increases m-calpain expression, focal adhesion plaque protein degradation and cell differentiation

    A. Grossi and M.A. Lawson

25. Behavior of chicken breast muscle myosin solubilized in neutral and low ionic strength solutions

    T. Hayakawa, J. Wakamatsu, T. Nishimura and A. Hattori

26. The effect of selection for growth rate on sensory characteristics of rabbit meat

    P. Hernández, L. Guerrero, J. Ramírez, W. Mekkawy, M. Pla, B. Ariño, N. Ibáñez and A. Blasco

27. Effect of organic raising and breed cross on carcass and technological meat quality of growing/finishing pigs

    A. Heyer, K. Andersson and K. Lundström

28. Effects of exogenous protease effectors on calpains activity and ultrastructural changes of beef

    M. Huang, G.H. Zhou and X.L. Xu

29. Effects of postmortem pH/temperature decline on changes in free amino acids during ageing in pig longissimus muscle

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

30. Inhibition of post-mortem muscle softening following in situ perfusion of protease inhibitors in fish

    N. Ishida, M. Yamashita, M. Terayama, T. Minami and T. Sugita

31. Effect of freeze-thaw process on myoglobin oxidation of pork loin during cold storage

    J-Y. Jeong, H-S. Yang, S-H. Moon, G-B. Park and S-T. Joo

32. Mechanism of the production of troponin t fragments during postmortem aging of porcine muscle

    S. Kitamura, S. Muroya, S. Tanabe, T. Okumura, K. Chikuni and T. Nishimura

33. Effect of rn- and calpastatin (cast) gene as related to meat quality of stress resistant fatteners

    M. Koćwin-Podsiadła, E. Krzęcio, A. Zybert, K. Antosik, H. Sieczkowska, J. Kurył, E. Pospiech and G. Monin

34. Post-mortem proteolysis in fresh pork: role of the lysosomal enzyme system and of the calpain system

    L. Kristensen, M. Therkildsen, N. Oksbjerg and P. Ertbjerg

35. The influence of Ryr1 and Cast/MSPI genes polymorphism and their interactions on selected pork meat quality traits

    E. Krzęcio, J. Kurył, M. Koćwin-Podsiadła and G. Monin

36. Preslaughter handling of pigs and the effect on heart rate, meat quality, and SR-Ca2+ transport

    U. Küchenmeister, G. Kuhn and K. Ender

37. Does the activity of glycogen debranching enzyme limit the rate of the glycolysis?

    M. Kylä-Puhju, M. Ruusunen and E. Puolanne

38. Effects of dietary vitamin e and vitamin c supplementation on level of α – tocopherol and l-ascorbic acid in muscle and on the antioxidative status and meat quality of pigs

    R. Lahučký, I. Bahelka, K. Novotná and K. Vašíčková

39. Pork quality as related to halothane genotype and slaughter conditions in a Belgian study

    B. Leroy, J.M. Beduin, G. Etienne, B. China, N. Korsak, G. Daube and A. Clinquart

40. Giant fibres in broiler chickens

    R. Mammoli, R. Branciari, D. Ranucci, D. Miraglia, A. Cioffi, P. Avellini and M. Severini

41. How does lactate enhancement improve beef color stability?

    R.A. Mancini, Y.H. Kim, M.C. Hunt and T.E. Lawrence

42. Effect of transport time and season on aspects of rabbit meat quality

    G.A. María, G. Liste, M. Villarroel, T. Buil, C. Sañudo, J.L. Olleta and M. López

43. Transport related bruising in cattle

    I. Midtveit, J. Johansen, H. Schwencke and O. Alvseike

44. Difference in degradation of troponin-t isoforms among bovine muscles during postmortem aging

    S. Muroya, I. Nakajima and K. Chikuni

45. Species-specific difference in inducing pig adipose conversion from that of mouse

    I. Nakajima, S. Muroya and K. Chikuni

46. Intermuscular variation in degradation of high molecular weight proteins in bovine muscles during postmortem aging

    K.E. Neath, S. Muroya, I. Nakajima, Y. Kanai and K. Chikuni

47. Effect of transport, lairage, and preslaughter stress on pork meat quality

    D.J. Newman, E. Hambrecht and E.P. Berg

48. Meat tenderization by acidic lysosomal proteinases associated with genotype in beef

    M. Oliván, A. Coto-Montes, B. Caballero, V. Sierra, N. Aldai, M.J. Rodríguez-Colunga and K. Osoro

49. Analysis of post mortem products of proteolysis in porcine TCA soluble extracts and their association with tenderness

    K. O’Reilly, M. Morzel, C. Bouchut, D. Troy and A.M. Mullen

50. SDS-page analysis of TCA soluble bovine muscle extracts over the postmortem ageing period

    K. O’ Reilly, D.J. Troy, A. Lennon and A.M. Mullen

51. Characteristics of carcass composition for Hanwoo (cow, bull, steer) and Holstein steer

    B.Y. Park, S.H. Cho, J.H. Kim, J.M. Chae, D.H. Kim, Y.T. Yoon and J.M. Lee

52. A method for determining the muscle fibre length

    E. Puolanne and P. Räsänen

53. Glycogen, lactic acid and pH in meat (meta analysis)

    E. Puolanne, M. Yli-Hemminki and M. Kylä-Puhju

54. Are cathepsins B and D involved in post-mortem myofibrillar degradation?

    W.J. Reville, M.M. Motherway, C. Griffin and M.G. Zeece

55. Modeling changes with ageing in the mechanical properties of beef connective tissue

    A. Sandrin, A. Beakou, R. Favier and J. Lepetit

56. Proteomic approach to characterize pale and dark turkey breast meat sorted by image video

    V. Santé-Lhoutellier, G. Le Pottier, T. Sayd and G. Monin

57. Blocking agents for ELISA quantification of cathepsin L in bovine and porcine muscle crude extracts

    M.A. Sentandreu, L. Aubry, A. Ouali and F. Toldrá

58. The inducible form of HSP70 in porcine small intestine, colon and serum

    K. Sepponen and A.R. Pösö

59. Feeding protein deficient diets during the grower phase increases intramuscular fat deposition and improves eating quality of pork

    D.N. D’Souza, F.R. Dunshea, D.W. Pethick, J.R. Pluske and B.P. Mullan

60. Effect of lairage time on incidence of different quality of M. semimembranosus from halves of multi-race hybrids

    V. Tomović, Lj. Petrović, N. Džinić, D. Manojlović, S. Timanović and D. Vidarić

61. Zinc protoporphyrin IX contributes to the bright red color in Parma ham

    J. Wakamatsu, T. Nishimura and A. Hattori

62. Manipulation of pre-rigor glycolytic behaviors to produce consistent beef tenderness

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

63. The significance of sarcomere length and proteolysis on the tenderness of bovine M. longissimus dorsi

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

64. Dietary creatine affects meat quality of pure breeds of Duroc and Landrace differently

    J.F. Young, H.C. Bertram and N. Oksbjerg

2. Meat quality

1. Intramuscular connective tissue and its role in meat quality

   P.P. Purslow

2. The chilling of carcasses

   J.W. Savell, S.L. Mueller and B.E. Baird

3. The effect of intramuscular fat on eating quality of pork depending on end point temperature

   M.D. Aaslyng and S. Støier

4. Color stability of tray-packaged fresh pork sausage links in lighted display

   J.C. Acton, L.W. Grimes and G.C. Skelley

5. Beef characteristics of three muscles from cow and young bull

   M.T. Barge, G. Destefanis, P. Barge and A. Brugiapaglia

6. Lipid oxidation and 2-alkylcyclobutanones in irradiated traditional pork products

   A. Battaglia, E. Zanardi, G. Dazzi and R. Chizzolini

7. Fat content reduction in pig-skin sheets by extraction with supercritical carbon dioxide

   S. Beltrán and E.M. Vaquero

8. Quality of rabbit meat under modified atmospheres

   M.I. Berruga, H. Vergara and M.B. Linares

9. The effect of rigor-temperature on isometric tension, shortening, and pH for ostrich M. gastrocnemius, pars interna

   S.St.C. Botha, L.C. Hoffman, T.J. Britz, B.N. Nilsen and E. Slinde

10. Predicting and segregating beef tenderness among Uruguayan steer carcasses under commercial conditions using posmortem carcass traits, pH, temperature and colorimeter readings

    G. Brito, D. Pringle, R. San Julián and F. Montossi

11. Physical characteristics of longissimus dorsi muscle in bovines from different genetic types reared in Sicily (Italy)

    V. Chiofalo, E. D’Alessandro, M. Cavallaro, B. Chiofalo, S. Vasi, C. Sanfilippo, S. Simonella and L. Liotta

12. Sensory evaluation of beef loin steaks stored in different atmospheres

    I. Clausen

13. Consumer’s perception of beef tenderness

    G. Destefanis, A. Brugiapaglia, M.T. Barge, P. Barge and E. Omento

14. Factors affecting the water changes in meat during tenderisation

    C.E. Devine, R.W. Wells and T.E. Lowe

15. Performance during retail display of beef and bison steaks after storage under vacuum and modified atmosphere packaging

    J.S. Dhanda, Z. Pietrasik, P.J. Shand and R.B. Pegg

16. Consumer preferences for leanness in beef over the past 50 years – Smithfield revisited –

    E. Dransfield and T.M. Ngapo

17. Tenderness in M. longissimus dorsi from cows – effect of pelvic suspension and ageing time

    A.-C. Enfält, M. Lundesjö Ahnström, K. Svensson, I. Hansson and K. Lundström

18. Physical quality of several European beef breeds: preliminary results

    S. Failla, S. Gigli, A. Gaddini, F. Signorelli, C. Sañudo, B. Panea, J.L. Olleta, F. Monsón, J.F. Hocquette, R. Jailler, P. Albertí, P. Ertbjerg, M. Christiansen, G.R. Nute and J.L. Williams

19. Effect of carcass weight on sensory quality of young Holstein bulls

    L. Farmer, B. Moss, R. Steen, T. Hagan, L. Majury, R. Kirkland, D. Patterson, D. Kilpatrick and S. Dawson

20. Changes in immunoelectron microscopic localization of calpain in muscle induced by conditioning and high-pressure treatment

    G. Borgijin, S Yamamoto,T. Sugiyama, T. Nishiumi and A. Suzuki

21. Volatile characterization of blood sausage “Morcilla” de Burgos

    L. González, A.M. Diez, M. Collado, M.L. González-Sanjosé, I. Jaime, J.M. Ena and J. Rovira

22. Consequences of using dental classification as indicator of maturity and beef tenderness

    J.J. Grigera Naón, A. Schor, M.E. Cossu and H. von Bernard

23. Effects of various preslaughter handling treatments on the colour of different pork muscles

    E. Hambrecht and J.J. Eissen

24. Sensory and instrumental analysis of longitudinal and transverse textural variation in pork longissimus dorsi

    S. Hansen, T. Hansen, M. Dall Aaslyng and D.V. Byrne

25. Modification of very long chain n-3 PUFA in chicken meat

    S. Ivanković and G. Kralik

26. Changes in purge loss, water holding capacity and tenderness during aging of different muscles from pig carcasses

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

27. Effects of housing systems on carcass characteristics of finishing pigs

    G. Kralik, Z. Romić, Z. Tolušić and V. Margeta

28. Factors affecting carcass and meat quality of the Hanwoo

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

29. Effects of dietary Rhus verniciflua stokes supplementation on meat quality characteristics of Hanwoo (Korean cattle) steers during refrigerated storage

    S.K. Lee, Y.S. Kim, Y.H. Song and C.Y. Liang

30. Dynamics of myoglobin layer change during display of color-stable and color-labile beef muscles

    R. Limsupavanich, D.H. Kropf, M.C. Hunt, E.A.E. Boyle, D.L. Boyle and T.M. Loughin

31. Effect of breed and strategic feeding on pork tenderness evaluated with instrumental and sensory analyses

    G. Lindahl, C. Claudi-Magnussen, A. Heyer and K. Lundström

32. Factors affecting beef lumbar vertebrae discoloration

    R.A. Mancini and M.C. Hunt

33. Diet and ageing effect on instrumental and sensory characteristics of meat from Podolian young bulls

    R. Marino, M. Caroprese, A. Santillo, S. Pelosi, C. Pacelli and A. Braghieri

34. Effect of classing the bull carcasses within qualitative classes (EUROP) on chemical and physical-technological properties of meat

    J. Mojto, K. Zaujec, R. Lahučký, K. Novotná and M. Pavlič

35. Chemical and physical characteristics of fresh subcutaneous fat from Alentejano pig breed

    J. Neves, I. Eusébio, A. Freitas, J. Martins and J. Nunes

36. Physical characteristics of the longissimus trait muscle of the Italian and Polish horse meat

    F. Nicastro, S. Di Matteo, A. Pagone, L. Zezza and R. Gallo

37. Effects of postmortem deboning time on physical, chemical, morphological and organoleptic properties of chicken breast meat during postmortem aging

    T. Okumura, F. Morimatsu, R. Yamada and T. Nishimura

38. Relationship between electrical impedance spectroscopy and sensory quality of beef

    M. Oliván, P. García, M.J. Martínez, M. Mocha, K. Osoro, J. Elvira and M.A. Oliver

39. Effect of pork pigment addition on the colour of cooked hams from exudative meat

    M.A. Oliver, J. Polo, N. Panella, J. Arnau, M. Gil, M. Contreras, S. Morera and J. Ruiz

40. Effect of supplementation with magnesium and tryptophan on the welfare and meat quality of pigs

    N. Panella, M. Font i Furnols, M.À. Oliver, P. Rodríguez, A. Velarde, J. Tibau and M. Gil

41. Meat quality characteristics of highlty marbled beef imported to Korea with reference to Hanwoo

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

42. Benchmarking value in the pork supply chain: processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon

    R.C. Person, B.E. Baird, S.L. Mueller, D.R. McKenna, D.B. Griffin, F.K. McKeith, J.A. Scanga, K.E. Belk, J.W. and Savell

43. Benchmarking value in the pork supply chain: processing characteristics of hams manufactured from different quality raw materials

    R.C. Person, S.L. Mueller, B.E. Baird, D.R. McKenna, D.B. Griffin, F.K. McKeith, J.A. Scanga, K.E. Belk and J.W. Savell

44. Effect of genetics on meat quality and sensory properties of pork

    S.A. Pommier, A. Murray, W. Robertson, J. Aalhus, L. Gibson, A. Sosnicki and R. Klont

45. Rearing of partly outdoor pigs in Estonia and the quality of the pork

    M. Rei, M. Tammik, V. Vilks and A. Raudsepp

46. Effect of free and ruminally-protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle

    R.I. Richardson, K.G. Hallett, A.M. Robinson, G.R. Nute, M. Enser, J.D. Wood and N.D. Scollan

47. Influence of sex, season, weight at slaughter and muscle type on Barrosã veal characteristics

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

48. Imported Aussie beef quality and comparison with us beef

    R. Sakata, T. Oshida T. Okiura, T. Okumura, F. Morimatsu and R. Yamada

49. European consumer acceptability of lamb meat from different origins and production systems

    R. San Julián, C. Sañudo, M.M. Campo, J.L. Olleta, M. Oliver, M. Font, I. Barluenga, L. Guerrero, V. Cañeque, I. Alvarez, W. Branscheid, M. Wicke, G.R. Nute and F. Montossi

50. The effect of refrigeration conditions in the quality of lamb meat

    J. Santos-Silva, R. Santos, I. Mendes, J. Prates, M.J. Fraqueza, C.M. Ferreira, A.S. Barreto and J.P.C. Lemos

51. Carcass quality of several European cattle breeds: preliminary results

    C. Sañudo, B. Panea, J.L. Olleta, F. Monsón, I. Sierra, P. Albertí, P. Ertbjerg, M. Christiansen, S. Gigli, S. Failla, A. Gaddini, J.F. Hocquette, R. Jailler, G.R. Nute and J.L. Williams

52. The relationship between CIE L* and pH at 1 day postmortem in porcine semimembranosus muscles harvested from national pork development hogs

    M.W. Schilling, N.G. Marriott and H. Wang

53. The effects of ruminally-protected dietary lipid on the fatty acid composition and quality of beef muscle

    N.D. Scollan, M. Enser, R.I. Richardson, S. Gulati, K.G. Hallett, G.R. Nute and J.D. Wood

54. Effect of vacuum package storage on pork purge and color

    S. Sebbana, S.A. Pommier, A.C. Murray, L. Gibson, A. Sosnicki and R. Klont

55. Image analysis for characterization of the intramuscular connective tissue in meat

    L. Sifre-Maunier, R.G. Taylor, P. Berge and J.M. Bonny

56. Effects of pelvic suspension on the tenderness of meat from Fallow deer (Dama Dama)

    K.L. Sims, E. Wiklund, C.L. Hutchison, R.C. Mulley and R.P. Littlejohn

57. Effects of high oxygen packaging on tenderness and quality characteristics of beef longissimus muscles

    O. Sørheim, M. Wahlgren, B. Narum Nilsen and P. Lea

58. How different operating conditions of filter paper press method affect meat water holding capacity measurement

    S. Tassone, S. Barbera and L.M. Battaglini

59. Effects of intramuscular fat deposition on the beef traits of Japanese black steers

    Y. Ueda, A. Watanabe, M. Higuchi, H. Shingu, S. Kushibiki and M. Shinoda

60. Effect of carcass suspension method on water holding capacity of M. longissimus from Fallow deer (Dama Dama) and lamb

    E. Wiklund, R.C. Mulley, C.L. Hutchison and R.P. Littlejohn

3. Microbiology and safety

1. The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard

   M.W. Peck and S.C. Stringer

2. Microbial ecology of marinated meat products

   J. Björkroth

3. Evaluation of pork hygiene quality using biodetecting methods

   M.T. Chen, H.I. Kuo, S.M. Lin, D. Lin and M.G. Kuo

4. Influence of the onion variety on the shelf life of the blood sausage “Morcilla de Burgos”

   A.M. Diez, L. González, J.M. Ena, I. Jaime and J. Rovira

5. Comparison between traditional and PCR techniques in the identification of foodborne pathogens in blood sausage

   A.M. Diez, L. González, I. Jaime, A. Llanos, J.A. Santos and J. Rovira

6. An application of blend of natural antioxidants in dry-fermented sausages

   S. Dragoev and D. Balev

7. A technological study on the lipid peroxidation in ground meat and prolongation the shelf live. Chemical and microbiological properties

   S. Dragoev, D. Balev and D. Stoychev

8. Methods for listeria inoculation; validation of a surface and a mixing method

   P. Enthoven, R. Kaathoven, G. Geesink, C. Gerris and G. Hemke

9. Effect of Ar/CO2 modified atmosthere pakaging on turkey meat characteristics

   M.J. Fraqueza, R.J.B. Bessa, M.S. Pereira, M.C. Ferreira and A.S. Barreto

10. Comparison of microflora of traditional fermented sausages identified with traditional and molecular methods

    J. Gasparik-Reichardt, L. Cocolin, E. Drosinos and F. Gaitis

11. Effect of lactic acid bacteria or gluconodeltalactone on textural and physicochemical properties of calcium chloride marinated bovine brachiocephalicus muscle

    R. Gonzalez-Tenorio, J. Mateo-Oyagüe, A. Totosaus and M.L. Pérez-Chabela

12. Competitive inhibition of meat spoilage bacteria and pathogens

    G.G. Greer and B.D. Dilts

13. The effect of disinfectants on Listeria monocytogenes adherent to meat biofilm

    A. Gunvig

14. Molecular epidemiology and disinfectant susceptibility of Listeria monocytogenes from meat processing plants and human infections

    E. Heir, O.-J. Røtterud, B.-A. Lindstedt, T. Vardund, G. Kapperud and T. Nesbakken

15. Hygienic conditions of a Mexican local slaughterhouse

    S. Hernandez, A. Zúñiga, J. Rovira, I. Jaime, I. Sanchez and E.M. Santos

16. Study of contamination variation level of Staphylococcus aureus in poultry slaughter premises with HACCP system

    A. Javadi, V. Ranzavilar and M. Jalali

17. Kinetics of colour loss for slices of fermented sausage displayed in light of varying intensity

    A.-M. Jydegaard, H.J.S. Nielsen, P.L. Dawson, and J.C. Acton

18. Quantitative assessment of antibiotic and anabolic agents in broiler meat chicken

    I.T. Kadim, O. Mahgoub, R.S. Al-Magbaly and K. Annamali

19. DNA-fingerprinting of Campylobacter spp. From poultry and genetic relationship of selected strains to human isolates

    G. Klein, L. Beckmann, P. Luber and E. Bartelt

20. Influence of fermentation on creatine and lactate concentrations in white effluorescences on dry fermented sausage

    L. Kröckel

21. Physiochemical properties of dry-cured hams from taiwan black pigs and lyd hybrid pigs

    D-C. Liu, P-C. Huang, C-L. Shiao, M-T. Chen and F-J Tan

22. Characterization of Staphylococcus aureus isolated from a slaughterhouse for pigeons by RAPD-PCR and REA-PFGE

    P. Losito, G. Blaiotta, A. Vergara, F. Villani and A. Ianieri

23. Colonisation of piglets by genotypes of Campylobacter coli

    R.H. Madden and N. Soultos

24. Optimisation of the isolation of Campylobacter spp. From retail packs of raw poultry

    R.H. Madden, L. Moran and P. Scates

25. Identification of important spoilage bacteria and fungi from two types of Portuguese smoked dry sausages after shelf-life period in modified atmosphere package

    T.J.S. Matos, B.B. Jensen, A. Barreto and O. Hojberg

26. Investigating ozone treatment as a remedial action for microbial spoilage of meat by measuring volatiles using proton-transfer-reaction mass-spectrometry

    D. Mayr, T. Mikoviny, J.D. Skalny, E. Hartungen, N.J. Mason and T.D. Märk

27. Application of lactate and diacetate to improve the shelf-life of the blood sausage “Morcilla de Burgos”

    C. Molinero, A.M. Diez, L. González, E.M. Santos, I. Jaime and J. Rovira

28. Effects of hot water and lactic acid treatment of pork carcass prior to cooling on microbial and ultimate pork quality

    S-H. Moon, H-S. Yang, Y-H. Hwang, N-J. Sung, G-B. Park and S-T. Joo

29. Lethal effects of non-deheated (hot) mustard flour on E. coli O157:H7 in refrigerated nitrogen packaged ground beef

    P. Muthukumarasamy, J.H. Han and R.A. Holley

30. Shelf life of meat from Podolian young bulls in relation to the ageing method

    F. Napolitano, A. Braghieri, C. Pacelli, G.F. Cifuni, A.M. Riviezzi, F. Grasso and A. Girolami

31. Optimum process conditions for single-sided pan-frying of hamburgers for safety

    D. Ou and G.S. Mittal

32. Microbiological, chemical and physical changes in Italian “Lonza”

    A. Paparella, C. Chaves López, P. Pittia and L. Di Berardo

33. Microbiological conditions of sheep carcasses from high-capacity slaughterhouse: a preliminary study

    L. Pennisi, G. Colavita, A. Vergara and L. De Castelli

34. Influence of injection, packaging and storage conditions on the microbial and colour stability of beef and bison steaks

    Z. Pietrasik, J.S. Dhanda, R.B. Pegg and P.J Shand

35. Effect of mild chemical and physical hurdles on the shelf life of vacuumpacked portions of Italian Mortadella sausages

    A. Pizza, R. Pedrielli, S. Quintavalla, M. Bergamaschi, M. Franceschini, G. Barbieri and A. Larini

36. A proposal on setting performance objectives for Campylobacter and EHEC in meat industry

    M. Rahkio and T. Kärkkäinen

37. Quantitative risk assessment of pathogenic Yersinia and Listeria monocytogenes contamination process along production stages of organic and traditional pork meat

    J. Ranta, K.-M. Siekkinen, R. Laukkanen, P. Ortiz, H. Korkeala and R. Maijala

38. Effect of modified atmospheres packaging on the hygienic and organoleptic quality of “Cecina de Leon” kept for extended storage

    B. Rubio, C. Molinero, B. Martínez, C. González-Fernández and M.D. García-Cachán

39. Sensory and microbiological properties of dried hams treated with high hydrostatic pressure (hp)

    G. Saccani, G. Parolari, E. Tanzi and S. Barbuti

40. Manufacturing process development on a ready to heat and eat Portuguese traditional product: “Maranhos”

    J.J. Salavessa and A.S. Barreto

41. Chemical changes in the lipid fraction of traditional dry fermented sausage “Painho de Portalegre” during ripening

    C. Santos, A. Partidario, M. Padilha, L. Silva, C. Roseiro and M. Elias

42. Predicting the risk of hide cross-contamination in the cattle lairage during holding prior to slaughter

    A. Small and S. Buncic

43. Identification of pediocin PA-1 producing Pediococcus pentosaceus str 536 isolated from ham (Thai fermented meat)

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

44. Microbiological safety in Succedaneum Italian salami

    N.N. Terra, L.L.M. Fries, A. Terra, C..V.M. Peña, L.M. Terra and L. Milani

45. Enrichment of the Italian salami with insoluble wheat fiber

    N.N. Terra, A.M. Terra, C.V.M. Peña, L.M. Terra, L. Milani and L.L.M. Fries

46. Microbiological quality of fresh meat products stored under modified atmospheres

    P. Tremonte, E. Sorrentino, M. Succi, T. Di Renzo, A. Reale, G. Maiorano and R. Coppola

47. Results of physicochemical and sensorial investigation of different type of fermented sausages during fermentation and ripening process

    L. Turubatović, M. Hadžiosmanović, F. Čaklovica and F. Gaitis

48. Comparison of sensory and analytical properties of dry sausage produced with different processing procedures

    K. Ulmer and A. Fischer

49. Microbiological contamination of lamb carcasses: effect of abattoir size, sampling site and time of storage

    H. Vergara, M.I. Berruga, M.B. Linares and L. Gallego

50. A mechanistic simulation model to study the effectiveness of interventions against E. coli O157 in a cattle slaughterhouse

    B. Vosough Ahmadi, A.G.J. Velthuis, H. Hogeveen and R.B.M. Huirne

51. The effects of nitrite and traditional cooking process on the survival of Clostridium sporogenes and autoxidation in Kavurma, a traditional Turkish fried meat product

    H. Yetim, A. Kayacier, Z. Gungor and H.W. Ockerman

4. Meat technology

1. Recent concerns about stunning and slaughter

   N.G. Gregory

2. Effects of heat on meat proteins–implications on structure and quality of meat products

   E. Tornberg

3. Physicochemical properties of meat batters with added walnut: effect of salt levels

   M.J. Ayo, F. Jiménez Colmenero, J. Carballo and C. Ruiz-Capillas

4. Effect of adding tumeric and lemon grass during marination on the quality of roast chicken

   A.S. Babji, N. Hui Vern, S.E. Ch’ng and C.L. Siaw

5. Effects of cooking on carotene and free fatty acid contents of chicken burger incorporated with palm fats

   A.S. Babji, M.S. Nor Aishah, A.R. Alina, W.I. Wan Rosli and S.E. Ch’ng

6. Study on salt-induced chemical changes in pork muscle by FT-IR imaging

   U. Böcker, R. Ofstad, B. Egelandsdal and A. Kohler

7. pH, water activity, and proximate composition of Morcilla de León, a traditional European blood sausage

   E. Cabeza, J.M. Zumalacárregui, A. Antiduelo and J. Mateo

8. Low voltage electrical stimulation, hot boning and high temperature conditioning of longissimus lumborum muscle from Bos Indicus: drip and cooking loss, water holding capacity and colour

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

9. Effect of phosphate, ascorbic acid and alpha-tocopherol with continuous non-vacuum or vacuum tumbling process on lipid oxidation of precooked roast beef

   J-H. Cheng and H.W. Ockerman

10. Factors affecting acceptability of dry-cured ham througout extended ripening under “Bodega” conditions

    I. Cilla, L.A. Martínez, J.A. Beltrán and P. Roncalés

11. Effect of walnut, microbial transglutaminase and storage time on the water and fat binding capacity of salt-free beef batters

    S. Cofrades, A. Serrano, J. Ayo, J. Carballo, C. Ruiz-Capillas and F. Jiménez Colmenero

12. Addition of whey protein concentrate and sodium chloride to beef muscles: effects of tumbling procedures and sous vide cooking treatment on technological parameters, physical properties and sensory quality

    D.D. Corrales, C.B. Gonzalez, N. Szerman, A.M. Sancho, F. Carduza, G. Sanchez, M. Irurueta and S.R. Vaudagna

13. Optimising the measuring of meat flavours by means of an electronic nose via sensor selection

    I. Dederer

14. Sensorial and rheological properties of “Painho de Portalegre”. The influence of meat and fat size portions and NaCl concentration

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

15. Effect of the addition of sage and rosemary extracts on the oxidative stability of different types of liver pates

    M. Estevez, D. Morcuende, J. Ventanas and R. Cava

16. Lipid oxidation during refrigerated storage of liver pates from extensively reared Iberian pigs and intensively reared White Pigs

    M. Estevez, S. Ventanas, R. Ramrez and R. Cava

17. Calcium chloride marination of bovine brachiocephalicus muscle: effect of tumbling on textural properties

    R. Gonzalez-Tenorio, J. Mateo-Oyagüe, A. Totosaus and M.L. Pérez-Chabela

18. Distribution of relative humidity in dependence of the inlet airflow direction in dry sausage ripening chambers

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

19. Proteomic characterisation of normal and pasty Spanish dry-cured hams

    M. Hortos, V. Santé-Lhoutellier, J. Arnau and G. Monin

20. Effects of cooking temperature and time on gel formation ability and color of surimi-like pork

    Y-H. Hwang, G-H. Kang, N-J. Sung, G-B. Park and S-T. Joo

21. Effects of high-pressure treatment on intramuscular collagen molecule

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

22. Gel property of surimi-like material from pre- or post-rigor porcine muscle

    G-H. Kang, H-S. Yang, S-J. Hur, S-T. Joo and G-B. Park

23. The effect of sodium chloride, soybean protein and starch on gel properties and color of beef surimi

    B. Kong, Y. Chi, B. Li and Z. Jin

24. Method and degree of mechanical tenderisation of beef muscles for use in re-formed joints made with a cold-set binder

    A.M. Lennon, S.S. Moon, T.A. Kenny and P. Ward

25. Heat-induced changes in the mechanical properties of perimysial connective tissue from two beef breeds

    J. Lepetit, J.L. Damez, R. Favier and A. Listrat

26. Development of technology for production of meat-plant extrudates

    A.B. Lisitsyn, V.B. Krylova and V.V. Oleinikov

27. Effect of different concentrations of natural colorants on the colour of fresh pork sausages packaged in modified atmosphere

    L. Martínez, I. Cilla, J.A. Beltrán and P. Roncalés

28. Residual levels of three preservatives and economical viability of surface treatments applied in portuguese smoked dry sausages

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

29. The influence of wine components on the tenderness and histological structure of cooked meat

    A. Mega, T. Mitsuhashi and M. Tajima

30. Influence of anatomical origin of raw meat on the sensory and chemical characteristic of dried beef “Cecina de Leon”

    C. Molinero, B. Rubio, C. González-Fernández, B. Martínez and M.D. García-Cachán

31. Development of beef burger meat patties enriched in CLA

    B.E. Murray, V. Sarries, D. Dalton, A.P. Maloney and D.J Troy

32. Effects of Polygonum hydropiper L. Extracts on the quality of chilled beef steak

    A. Noriham, A.S. Babji and M. Nulkirah

33. Effect of antioxidants on color change and lipid oxidation of sliced roast beef

    T. Okayama, S. Iwanaga, H. Kamisoyama, M. Numata, R. Sakata and M. Muguruma

34. Improvement of properties of products made from PSE meat by addition of sodium caseinate and MTGase

    M. Olkiewicz, E. Pospiech, B. Grześ and B. Kłossowska

35. Colour photographs to estimate heterocyclic amine intake from pork of different rn genotypes

    V. Olsson, K. Skog, K. Lundström and M. Jägerstad

36. Sous vide cooked beef muscle. Effect of salt addition on biochemical parameters

    A.A. Pazos, S. Guidi, S.R. Vaudagna, A. Sancho, D. Carp, A.E. Toledo, L.E. Langman, G. Sanchez and C.B. Gonzalez

37. Analysis of unique flavor of chinese traditional Xuanwei ham

    F. Qiao, C. Ma and X. WU

38. Indonesian Bakso meatball properties with postmortem meat time and tapioca starch concentrations

    D. Rahardiyan and K.W. McMillin

39. Water loss from pork during cooking – does pH during cooking have an impact?

    K. Rosenvold, M. Baltzer, M.D. Aaslyng and S. Støier

40. Descriptive empirical model of instrumental hardness changes in dry-cured semimembranosus and biceps femoris muscles as a function of water content, NaCl and pH

    J. Ruiz-Ramírez, J. Arnau, L. Guerrero and P. Gou

41. Antioxidant activity of Borage (Borago officinalis) in fresh and cooked beef patties

    A. Sánchez-Escalante, J.L. Dávila, G. Torrescano, M. Valenzuela and P. Roncalés

42. Quality of low-fat meatballs containing legume flours as extenders

    M. Serdaroglu, G. Yildiz-Turp and K. Abdoimov

43. Texture properties of sausage emulsions analysed by extrusion methods as prediction index of sausage texture

    P. Severiano Pérez , J. Rovira , M.L. González-Sanjosé and I. Jaime

44. Prediction of inter-muscular fat in the fresh pork leg

    A.J. Stetzer, R.E. Klont, A.A. Sosnicki and F.K. McKeith

45. The influence of physical and chemical properties of pork fat on the quality of heat treated meat products

    G. Svenstrup, L. Kristensen, J. Risbo and L.H. Skibsted

46. Physical and sensory characteristics of marinated chicken drumsticks treated with the lactoperoxidase system and thermal treatment

    F-J. Tan and H.W. Ockerman

47. Physical properties and folding test of commercial meat balls in thailand

    R. Taprap, Y. Surapunpisid, E. Fungladda and P. Jiatrakul

48. Visible-nir spectroscopy: a non-destructive rapid technique to assess endpoint temperature of Kamaboko gel

    M.Uddin, E. Okazaki, M.U. Ahmad, Y. Fukuda and M. Tanaka

49. Effects of blending chicken by-products with palm fat oxidation and sensory properties of chicken bologna during frozen storage (-18°C)

    P. Wolyna and A.S. Babji

50. Effects of protein concentration, pH, ionic strength on heat-induced gelation properties of myosin from rabbit skeletal muscles

    X.L. Xu, G.H. Zhou and H.B. Huang

51. Textural and sensory properties of oatmeal added low fat sausage with different types of meats

    H-S. Yang, S-G. Chol, J-I. Lee, G-H. Kang, S-T. Joo and G-B. Park

5. Meat in nutrition and health

1. Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet

   H-K. Biesalski

2. Meat fats in nutrition

   L. Valsta, H. Tapanainen and S. Männistö

3. Sodium in meat products

   M. Ruusunen and E. Puolanne

4. Breed and feeding effect on fatty acid composition of intramuscular fat in yearling bulls

   N. Aldai, B.E. Murray, D.J. Troy, M. Oliván, A. Martínez, A.I. Nájera and K. Osoro

5. Conjugated octadecadienoic acid isomers (CLA) in Portuguese veal from Arouquesa and Barrosã autochthonous breed calves slaughtered in early autumn

   C.M. Alfaia, M.A. Quaresma, A.P. Portugal, R.J. Bessa, M.L. Castro and J.A. Prates

6. Antihypertensive activities generated from porcine skeletal muscle proteins by lactic acid bacteria

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

7. Fatty acid content and composition of muscle lipids of goat kids fed sunflower oil supplemented diet

   V. Banskalieva, P. Marinova, M. Renerre and V. Tzvetkova

8. About some regular features of change of beef fat fractional composition during fermentative glycerolysis

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

9. Assessment of efficiency of chick-pea use for selenium enrichment of steer beef and poultry meat

   I.M. Chernukha, N.E. Belyakina and N.F. Gorlov

10. Common diets: nutrition and obesity

    K.R. Chikere

11. Effect of breed on meat quality and fatty acid composition of Korean native Black Pigs, Landrace and Yorkshire

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

12. Fiber type profile and chemical composition of three Maronesa veal muscles

    P. Costa, L.C. Roseiro, D. Oliveira, H. Gonçalves, V. Alves and C. Santos

13. Horsemeat as a promising raw material for production of canned meat for children

    M.A. Cretov, A.V. Ustinova, and N.E. Belyakina

14. Fatty acid composition of lamb meat from Spain, Britain, Germany and Uruguay

    M.T. Díaz, I. Álvarez, J. De la Fuente, C. Sañudo, M.M. Campo, M.A. Oliver, M. Font i Furnols, F. Montossi, R. San Julián, W. Branscheid, G.R. Nute and V. Cañeque

15. Effect of a linseed oil supplementation on total fatty acids of muscles and on colour stability and lipid oxidation of bovine meat

    P. Gatellier, D. Bauchart, D. Durand and M. Renerre

16. Effect of rosemary extract on the formation of heterocyclic aromatic amines in fried beef patties

    M. Gibis, U. Jautz and A. Fischer

17. The effect of gender on the meat quality characteristics of Kudu (Tragelaphus strepsiceros)

    L.C. Hoffman

18. Comparison of imported vs. domestic beef cuts for restaurant use in Venezuela. II. Marbling levels, proximate and mineral composition

    D. Huerta-Sánchez, N. Huerta-Leidenz and A. Rodas-González

19. Comparison of imported vs. domestic beef cuts for restaurant use in Venezuela. I. Cookery traits, consumer impressions and shear force

    D. Huerta-Sánchez, V. Villa, L. Arenas de Moreno, N. Huerta-Leidenz, M. Guiffrida de Mendoza and A. Rodas-González

20. Biological activities of ace inhibitory peptides derived from beef hydrolysates

    A. Jang, M. Lee, D.G. Lim and K-S. Kang

21. A new method for quantification of apolar heterocyclic aromatic amines with planar chromatography

    U. Jautz, G. Morlock, M. Gibis, W. Schwack and A. Fischer

22. Heme iron and B vitamins as quality markers in cooked meats

    S. Lanzi, L. D’Evoli, P. Salvatore, A. Aguzzi, S. Nicoli, L. Marletta and G. Lombardi-Boccia

23. Effect of supranutritional and organically-bound dietary selenium on the nutritive value and case longevity of beef

    T.L. Lawler, M.J. Marchello, J.B. Taylor, J.B. and J.S. Caton

24. Up-to-date knowledge on the nutritional composition of poultry meat

    T. Lesiów and Y.L. Xiong

25. Non-traditional ideas about ecological safety and nutritional adequacy of foodstuffs (including meat-based ones)

    N.N. Lipatov, O.I. Bashkirov and A.L. Gevorgyan

26. Introduction into foods combinatorics

    N.N. Lipatov, O.I. Bashkirov and A.L. Gevorgyan

27. Role of the chosen dietary fibre preparations in shaping of structure and quality of model meat product

    H. Makała and M. Olkiewicz

28. Effect of addition of tea catechins and vitamin c on sensory evaluation, colour and lipid stability in cooked or raw beef and chicken patties

    M. Mitsumoto, M.N. O’Grady, J.P. Kerry and D.J. Buckley

29. The composition and oxidative stability of lipids in longissimus muscle from grazing cattle supplemented with sunflower oil or linseed oil

    A.P. Moloney, F. Noci, F.J. Monahan, M.N. O’Grady and J.P. Kerry

30. Isolation and purification of ace inhibitory peptide derived from chicken bone extract

    K. Nakade, M. Muguruma, Y. Inoue, S. Kawahara, K. Yamauchi, T. Nakayama, M. Maruyama, T. Okayama and M. Numata

31. Identification of sourness-suppressing peptides in cooked pork loins

    T. Nishimura, T. Okumura, F. Morimatsu and R. Yamada

32. Effect of milk-replacer rearing vs natural rearing on fatty acid composition of suckling lamb liver

    M.T. Osorio, B. Bermejo, O.A. López, J.M. Zumalacárregui and J. Mateo

33. Meat protein-tannin interactions: observed antioxidant activity and potential health benefits

    R.B. Pegg and R. Amarowicz

34. Suckling lamb fatty acids as affected by ewes feeding system

    A. Priolo, M. Bella, L. Biondi, V. Fasone, V. Galofaro, M. Scerra, M.A. Valvo and M. Lanza

35. Comparison of total content of lipid and cholesterol in Portuguese bovine meats-PDO from four different autochthonous breeds (Barrosã, Arouquesa, Alentejana and Mertolenga)

    M.A.G. Quaresma, C.M.M. Alfaia, M.L.F. Castro, R.J.B. Bessa and J.A.M. Prates

36. Effects of modification of fatty acid composition of animal products on adolescent fatty acid intake in Belgium

    S. De Smet, C. Matthys, M. Bilau, J. Van Camp, N. Warnants, K. Raes, G. Sturtewagen and S. De Henauw

37. Effect of high pressure treatment on the allergenicity of bovine serum albumin evaluated by histamine release assay using sera from allergic patients and human basophilic KU812f cells

    A. Suzuki, T. Hara, H. Koyama, N. Nogami, G.D. Han, S. Odani, M. Matsuno, T. Joh and T. Nishiumi

38. Physico-chemical characteristics of raw and canned ostrich meat

    G. Torrescano, R. Jiménez, A. Sánchez-Escalante, M. Estrada, N. González, M. Valenzuela, G. Cumplido and J.L. Dávila

39. Pig housing affects the fatty acid composition of pork fat

    M. Trezona, J.R. Pluske, B.P. Mullan and D.N. D’Souza

40. Bull production factors affecting proximate and mineral composition of cooked longissimus steaks

    S. Uzcátegui Bracho, L. Arenas de Moreno, N. Jerez-Timaure, N. Huerta-Leidenz and F.M. Byers

41. Fatty acid composition of intramuscular lipids in various beef breeds and genotypes

    Zs. Wagenhoffer and F. Szabo

42. The chemical composition of the meat type drakes muscles from breeding strains

    J. Woloszyn, J. Ksiazkiewicz, T. Skrabka–Blotnicka, J. Biernat, T. Kisiel and A. Orkusz

43. Saliva incorporation during meat boli formation in relation to chewing efficiency

    C. Yven and L. Mioche

44. Conjugated linoleic acid and the ratio of ω6:ω3 fatty acids on the oxidative stability of chicken meat

    S.F. Zanini, G.L. Colnago, B.M.S. Pessotti, M.R. Bastos, F.P. Casagrande and V.R. Lima

45. Conjugated linoleic acid and the ratio of ω6:ω3 fatty acids on the lipid metabolism of broiler chickens

    S.F. Zanini, G.L. Colnago, G.S. Fernandes, M.R. Bastos, B.M.S. Pessotti, F.P. Casagrande and V.R. Lima

46. Lipid composition of lamb meat, affected by genotype and sex

    B. Žlender, A. Rajar, T. Polak, L. Gašperlin and S. Čepin

6. Hot topics in meat science

1. Feeding and meat quality

   H.J. Andersen, N. Oksbjerg, J.F. Young and M. Therkildsen

2. The future of BSE from the global perspective

   D. Heim and L. Mumford

3. Preliminary Raman spectroscopic investigation of the changes in beef sternomandibularis muscle during the thawing of muscle strips frozen pre-rigor

   J.R. Beattie, S.J. Bell and B.W. Moss

4. Effect of outdoor rearing system on fat deposition and eating quality in organic heavy pigs

   V. Bondesan, A. Sartori and P. Danesi

5. Quantitative evaluation of chloramphenicol content in chicken meat produced by domestic producers with ELISA-test

   N. Brdarić, L. Zahirović, D. Hajrić and E. Bećar

6. Flavour perception of oxidation in beef

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

7. Effects of dietary linseed oil on fatty acid composition of lamb meat

   A. Caputi Jambrenghi, F. Giannico, S. Sanapo, F. Bozzo, M.A. Colonna, A. Vicenti and G. Vonghia

8. Preparation and properties of haemostatic powder and film

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

9. Effects of kid feeding with a de-stoned olive pomace on the quality of raw and cooked meat

   M.A. Colonna, A. Vicenti, F. Toteda, A.M. Facciolongo, P. Pennisi and C. Cocca

10. Using density to measure myofibrillar denaturation

    P.M. Dobbie, S.J. Falconer, N.J. Simmons and C.C. Daly

11. Shifting sensory thresholds of pre-cooked entire male meat using the marinating technology

    B. Egelandsdal, E. Løvlund, J. Choinsky, A. Koller and M. Mielnik

12. Performances and meat qality of Leprino viterbese breed rabbit, bred with three different housing system.

    S. Failla, M. Contò, S. Ballico, S. Concetti and P. Negretti

13. Level of gamma radiation in some meat products marketed in upper Egypt

    Sh. Fathi, M. Ismail, A. Nassar and M. Afaf

14. Effect of current, voltage, frequency and carcass temperature on impedance measurements of lamb carcasses

    S. Forsyth, P. Cosgrave, P. Allen and F. Butler

15. The autofom and CVT-2 for predicting saleable meat yield in pork carcasses

    A. Fortin, A.K.W. Tong and W.M. Robertson

16. Regulation of taste-active components of meat by dietary protein levels

    S. Fujimura, A. Eguchi T. Kobayashi, F. Sakai and M. Kadowaki

17. Regulation of taste-active components of meat by dietary branched-chain amino acids

    M. Imanari, M. Kadowaki and S. Fujimura

18. Vacuum cooling of cooked meats

    T.X. Jin, H.M. Zhu, H.D. Feng and L. Xu

19. Chemical properties of the meat and blubber of the Cape Fur Seal (Arctocephalus pusillus pusillus)

    K.S.C. Koep, L.C. Hoffman, E. Slinde and L. Dicks

20. Metabolic mechanism of compensatory growth in pigs

    R. Lametsch, L. Kristensen, M. Therkilsen, N. Oksbjerg, M.R. Larsen and P. Ertbjerg

21. Meat quality of heifers as influenced by grazing, finishing feeding and carcass suspension method

    M. Lundesjö Ahnström, A-C. Enfält, A. Hessle, L. Johansson and K. Lundström

22. Quality characteristics of meat from Podolica and crossbred calves reared on feed containing grape skins

    G. Marsico, S. Dimatteo, M. Ragni, A. Rasulo, L. Di Turi and A. Vicenti

23. Decoctions of Norwegian herbs stabilise marinated turkey thighs

    M.B. Mielnik, S. Sem, B. Egelandsdal and G. Skrede

24. Effect of forage legume, stocking rate and condensed tannins on Corriedale lamb meat quality in Uruguay

    F. Montossi, R. San Julián, G. Brito, I. De Barbieri, A. Dighiero, M. Iglesias, N. Ramos, M. Nolla and D.F. Risso

25. Effect of high pressure treatment and subsequent storage on the colour of a beef puree

    B. Moss, D.E. Johnston, W.D. Graham and E.M. Stewart

26. French consumer appreciation of a novel Polish-style sausage

    T.M. Ngapo, M.S. Kubiak, J. Batura and E. Dransfield

27. Consumer preference of pork chops: results of an international cross-cultural comparison

    T.M. Ngapo, J.F. Martin and E. Dransfield

28. Monitoring acceleration (g-force) during animal transports

    F. Nøddegaard and N. Brusgaard

29. Effect of linseed and grass feeding on the flavour profile and taste-panel evaluations of beef from Belgian Blue double-muscled bulls

    K. Raes, E. Claeys, A. De Winne, P. Dirinck, A. Balcaen and S. De Smet

30. Effect of lamb feeding with linseed meal on some meat quality traits

    M. Ragni, L. Di Turi, L. Melodia, A. Caputi Jambrenghi, M.A. Colonna and G. Vonghia

31. Quality of meat from steers of two different frame sizes grazing high quality pastures supplemented with high moisture maize grain or whole plant maize silage

    F.J. Santini, E. Villarreal, J.J. Grigera Naón, M.E. Cossu, J.M. Grigera, E. Pavan and A. Schor

32. Carbon monoxide as a substitute for nitrite in meat batter systems

    O. Sørheim, T.Chr. Johannessen, D. Cornforth, Ø. Langsrud, P. Berg and T. Nesbakken

33. Early prediction of carcass yield grade by ultrasound in Hanwoo (Korean cattle)

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

34. Effect of dietary oil and protein level on carcass and fat qualities and processing characteristics in pigs

    G.A. Teye, P.R. Sheard, F.W. Whittington, A. Stewart and J.D. Wood

35. The faith of the umami compound and flavour precursor inosine monophosphate during aging and cooking of pork

    M. Tikk, K. Tikk, A.H. Karlsson and H.J. Andersen

36. Effect of slaughter weight and diet composition of calves on meat and fat quality

    C. Vieira, M.D. García-Cachán, B. Martínez, A. Cerdeño and A.R. Mantecón

37. Pastoral-flavour detection in beef fat using SPME-GCMS

    A. Watanabe, Y. Ueda and M. Higuchi