2005

1. Original Proceedings

1. ANIMAL WELFARE AND ENVIRONMENT

1. Effect of chassis vibration during road transport on cattle welfare and meat quality

   M. Honkavaara, E. Helynranta, J. Ylönen and T. Pudas

2. Effect of transport on pork quality

   N.F.A. Silveira, E.T.F. Silveira, S.B. Ludtke, R.de O. Roça, J.C de Andrade, M.L. Buzelli and G.J.D. Soares

3. Addition of liquid flavor vitamin D3 in drinking water before chicken transport and its effects on the stress, carcass and meat quality

   L.L.N. Pereira, E.T.F. Silveira, N.J. Beraquet, A. Petenate, J.C. de Andrade and M.L.Buzelli,

4. Comparison of two procedures for pig moving on preslaughter handling and their stress effect on meat quality

   C.B. Ludtke, E.T.F. Silveira, N.F.A. Silveira, W. Bertoloni, J.C. de Andrade, L.R. Bessa and G.J.D. Soares

2. CONSUMER TOPICS

1. Does variation between muscles in sensory traits preclude carcass grading as a useful tool for consumers?

   R.J. Polkinghorne

2. Traceability as a new approach to meat products safety monitoring in Russia

   A.B. Lisitsyn, Y.E. Kalinova and I.M. Tchernoukha

3. Upgrading and development of meat hygiene and technology education in Egypt

   T. El-Khateib

4. Public health impact of post-harvest contamination of beef carcasses sold at butchers meat stall

   M.M. Khatun, M.A. Islam, M.M. Rahman and M.A. Rahman

3. MEAT AND MEAT PRODUCT QUALITY GENETICS, FEEDING, PRE-RIGOR

1. Genetic causes of variation in beef tenderness preliminary results

   L. Aass, K.I. Hildrum, K.Hollung, E. Veiseth and S Lien

2. Associations between early drip loss measurements, gene markers, and purge loss development of case-ready pork

   G. Otto, R. Roehe, H. Looft, E. Kalm and R.E. Klont

3. Sex influence on intramuscular lipid composition and nutritional value of Barrosã-pdo veal

   P. Costa, L.C. Roseiro, A. Partidário, V. Alves, R.J.B. Bessa, C.R. Calkins and C. Santos

4. Effectiveness of a total quality management (TQM) system at producing beef steaks with exceptional palatability (PACCP approach) compared to other methods of improving beef palatability

   D.M. Wulf, A.J. Everts, T.J. Koger, K.K. Sweeter and R.J. Maddock

5. Characteristics of meat texture of several European cattle breeds

   J.L. Olleta, C. Sañudo, F. Monsón, B. Panea, P. Albertí, M. Christensen, P. Ertberg, S. Failla, S. Gigli, J.F. Hocquette, G.R. Nute, R.I. Richardson and J.L. Williams

6. The addition of ractopamine to the feed of light and heavy swine and its impacts on meat quantitative characteristics

   E.T.F. Silveira; J.C. Andrade; L. Miyagusku; M.M.H. Haguiwara and C. E. Paltronieri

7. Effect of ractopamine feeding level on growth performance, carcass composition, fatty acid profile, and loin quality measurements

   P.J. Rincker, M.T. See, T.A. Armstrong, P.D. Matzat, B.A. Belstra, L. Xi, J. Odle, M. Culbertson, W. Herring, J. Hansen and F.K. McKeith

8. The effect of supplementing paylean and lipoic acid to a complete swine finishing diet for the last 31 days of production on pork Longissimus shelf life

   G. Rentfrow, C.C. Carr, D.J. Kemp, M.M. Brandt, E.K. Burger and E.P. Berg

9. Effects of ractopamine HCl (Optaflexx®) on sensory properties of beef

   A. Schroeder, D. Polser, D. Hancock, D. Mowrey, S. Laudert, G. Vogel, F. McKeith and K. Prusa.

10. The effects of whole cottonseed or Fuzzpellet® (pelleted whole cottonseed) on retail shelf life and warner-bratzler shear force of beef striploin steaks

    D.R. Woerner, J.C. Brooks, M.L. Galyean and W.C. Palmore

11. Growth implants’ effect on tenderness and protein degradation

    K.I. Neary, J.A. Boles, D.L. Boss and K.C. Davis

12. Supplementation of fed steers with a Biovance Technologies, inc. anionic compound to improve beef tenderness

    T.J. Machado, K.E. Belk, T.E. Engle, J.A. Scanga, J.D. Tatum and G.C. Smith

13. Feeding field peas to market pigs had only minimal effects on carcass composition, meat quality, or cooked pork palatability

    A.K.R. Everts, H.H. Stein, D.N. Peters, C. Pedersen, K.K. Sweeter, D.M. Wulf and R.J. Maddock

14. Effect of pig genotype and magnesium-tryptophan supplemented diets on the meat sensorial attributes and textural properties

    N. Panella, M. Font i Furnols, J. Tibau, J. Soler, M. Àngels Oliver and M. Gil

15. Novel data on dietary supplement of raw potato starch and boar taint in pubertal male pigs

    G. Zamaratskaia, G. Chen, H.K. Andersson and K. Lundström

16. Effect of emulsion ivermectin with vitamins A, D3, E injection on commercial Brazilian mixed crossed breed beef meat quality

    C.I. Weber, A.L. Soares, C.S. Hisas, M.Shimokomaki and E.I. Ida

17. The effects of feeding higher fiber feed on emat quality characteristics of M. longissimus dorsi

    I.T. Kadim, O. Mahgoub, M. Al-Busaidi and N.M. Al-Saqri

18. The significance of a muscle glycogen reducing diet on porcine meat and fat color

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

19. Effect of protected lipid supplements containing either fish or linseed oil on the profile of trans-octadecenoic and conjugated linoleic acid isomers in beef muscle

    J.D. Wood, K. Hallett, F.M. Whittington, M. Enser, N.D. Scollan and R.I. Richardson

20. Effects of feeding periods of dietary Rhus verniciflua stokes on meat quality characteristics of Hanwoo (Korean cattle) beef during refrigerated storage

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

21. Effect of dietary energy levels on the meat quality of Korean native black pigs

    S.M. Kang, C.G. Kang, Y.S. Kim, J.D. Lohakare, B.J. Chae and S.K. Lee

22. Sensorial evaluation of lamb meat produced under different production systems of Uruguay

    R. San Julián, G. Nute, C. Sañudo, M. Font i Furnols, L. Guerrero, F. Montossi, F. Monsón, S. Martínez Cerezo and J. José Pardos

23. Sensory evaluation of beef meat produced under different production systems of Uruguay

    R. San Julián, G. Nute, C. Sañudo, M. Font i Furnols, L. Guerrero and F. Montossi

24. Effect of grain-based versus forage-based feeding practices on the conjugated linoleic acid content of lamb

    S. Doyle, K. Harrison, C. Berard, C. Daley and W. Patton

25. Effect of carcass leanness in pigs on protein content and chemical composition of prime cuts

    S. Tyszkiewicz, M. Wawrzyniewicz, J. Strzelecki, A. Borys and M. Foltyn

26. Effect of electrical stimulation on the sensory characteristics of springbok (Antidorcas marsupialis)

    L.C. Hoffman and E.C. Webb

27. The effect of day and night cropping on the meat quality of impala (Aepyceros melampus)

    L.C. Hoffman andB. Kritzinger

28. Shear force and sarcomere length in five pelvic suspended muscles from different bovine genders

    M. Lundesjö Ahnström, I. Hansson, E. Wiklund and K. Lundström

29. Very Fast Chilling and quality parameters of M. longissimus dorsi from Bos indicus Nelore Steer

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

30. Timing of nitric oxide inhibition pre-slaughter influences lamb meat tenderness and proteolysis

    D. Suster, F.R. Dunshea, E.N. Ponnampalam, J.J. Cottrella and R.D. Warner

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

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

32. Conjugated isomers of linoleic acid in Mertolenga-Pdo beef as affected by slaughter season and muscle type

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

33. Backfat quality of South African baconer pigs with different carcass classification characteristics

    A. Hugo and E. Roodt

34. Thermal stability of connective tissue and meat quality of loose structured pork Semimembranosus muscles

    L. Voutila, A.M. Mullen, P. Allen, D. Troy and E. Puolanne

35. Total and heat soluble collagen contents in different european cattle breeds – preliminary results

    M. Christensen, P. Ertbjerg, A.H. Karlsson, J.L. Olleta, C. Sañudo, F. Monsón, B. Panea, P. Albertí, S. Failla, S. Gigli, J.F. Hocquette, G.R. Nute, I Richardson and J.L. Williams

4. MEAT AND MEAT PRODUCT QUALITY INSTRUMENT GRADING, MUSCLE CHARACTERIZATION, CONSUMERS

1. Assessment of lamb carcass composition by X-ray computer tomography (CT) and image analysis

   J. Johansen, T. Froystein, B. Egelandsdal, K. Dalen and M. Roe

2. Non-destructive determination of intramuscular fat (IMF) in pigs by means of acoustic parameters derived from a clinical b-mode ultrasound device

   D. Mörlein, S. Brand, K.-V. Jenderka, M. Wicke

3. Predicting beef tenderness using optical scattering

   J. Xia and G. Yao

4. Evaluation of current united states pork industry carcass grading equipmenta

   D.J. Newman, E.L. Walker, T.B. Schmidt, D.L. Meyer, C.A. Stahl, G.K. Rentfrow, V.L. Pierce, M.R. Ellerseick and E.P. Berg

5. Challenges in the approval of CT as future reference for grading of farmed animals

   L.B. Christensen and C. Borggaard

6. On-line analysis of the proximal composition of whole entrecôtes (chuck ends) by a nir transflectance instrument – a preliminary report

   K.I. Hildrum, V.H. Segtnan, B.N. Nilsen and J.P. Wold

7. On-line assessment of the proximal composition of ground meat by NIR and other instrumental techniques

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

8. Determination of pork quality characteristics using VIS/NIR spectroscopy

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

9. Nondestructive NIR spectroscopy for detecting fresh and frozen-thawed fish meats

   M. Uddin, E. Okazaki and Y. Fukuda

10. Study on the use of new optical-needle device CGM for estimating the lean meat percentage in pig carcasses

    K. Borzuta, A. Borys, M.K. Rasmussen, E.V. Olsen, J. Strzelecki, D. Lisiak, S. Kien, R. Winarski, E. Grześkowiak and E. Piotrowski

11. An objective method to measure firmness in fresh pork loins

    P.J. Rincker, J. Killefer and F.K. McKeith

12. An innovative approach to predicting meat tenderness using biomechanical properties of meat

    R. Boleman, J. Keeton, R. Miller, D. Allen, C. Searcy and B. Booren

13. Using serum chemistry profiles to predict beef tenderness for the purpose of on-line instrument grading

    J. L. Spronk, D. M. Wulf, D. E. B. Knudsen and R. J. Maddock

14. Prediction of lamb tenderness using combined quality parameters and meat surface characteristics

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

15. Mesostructure assessed by alterning current spectroscopy during meat ageing

    J.-L. Damez, S. Clerjon and S. Abouelkaram

16. Identification of tenderness threshold for Warner-Bratzler shear force in Venezuelan beef

    A. Rodas-González, N. Jerez-Timaure and N. Huerta-Leidenz

17. Consumer’s ability to detect tender meat using Venezuelan tenderness thershold

    A. Rodas-González, N. Jerez-Timaure and N. Huerta-Leidenz

18. A method to evaluate shear force measurements from various instruments

    J.S. Eastridge and M.B. Solomon

19. The effect of ractopamine and intramuscular fat content on sensory attributes in pork from pigs with similar genetics

    P.J. Rincker, J. Killefer, P.D. Matzat and F.K. McKeith

20. Retail cutting characteristics for rib and loin subprimals from two grade groups

    K.L. Voges, K.D. Pfeiffer, B.E. Baird, D.A. King, H.K. Johnson, D.B. Griffin and J.W. Savell

21. Retail cutting characteristics for chuck and round subprimals from two grade groups

    K.L. Voges, K.D. Pfeiffer, K.K. Mason, B.E. Baird, D.A. King, H.K. Johnson, D.B. Griffin and J. W. Savell*

22. An alternative carcass fabrication method to optimize beef value

    K.D. Pfeiffer, K.L. Voges, D.A. King, J.L. Bagley, D.B. Griffin and J.W. Savell

23. Proximate composition and fat retention of beef steaks as influenced by tissue composition, usda quality grade, and cooking method

    M.J. de la Zerda, D. Huerta-Montauti, J.L. Wahrmund-Wyle, K.B. Harris and J. W. Savell

24. Biochemical and physical properties associated with meat color of beef muscles targeted for future market penetration

    J. Claus, S. Mohanan and R. Russell

25. Physical, chemical, and histological characteristics of 18 lamb muscles

    T.E. Tschirhart-Hoelscher, B.E. Baird, R.D. Smith, D.A. King, D.R. McKenna and J.W. Savell

26. Effect of stunning methods (electrical vs. CO2) on incidence of PSE pork

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

27. Distribution of PSE meat in skeletal muscles of pig carcass

    J. Strzelecki , K. Borzuta and S. Tyszkiewicz

28. Effect of feed ingredient source and modified atmosphere packaging with carbon monoxide on fresh pork quality

    J.A.M. Janz, B.H.P. Wilkinson, P.C.H. Morel, R.W. Purchas and W.H. Hendriks

29. Myoglobin denaturation as an indicator of internal cooked ground beef color

    S.M. Ryan, M.C. Hunt, M. Seyfert and R.A. Mancini

30. Chemical composition, meat quality and consumer acceptability in Mexican (Guadalajara, Chihuahua and Veracruz) retail beef

    G.S. Civit, M.R.D. Méndez, C.F. Iturbe, R. Rosiles, L. Casis and L.M. Rubio

31. In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments

    S.L. Mueller, B.E. Baird, D.R. McKenna, W.N. Osburn and J.W. Savell

5. MEAT AND MEAT PRODUCT QUALITY FLAVOR, ENHANCEMENT, MICROBIOLOGICAL QUALITY

1. Aroma components of Wagyu beef and imported beef

   M. Matsuishi, J. Kume, Y. Itou, M. Takahashi, M. Arai, H. Nagatomi, K. Watanabe, F. Hayase and Akihiro Okitani

2. Regulation of taste-active components of meat by dietary lysine levels

   Y. Watanabe, M. Ikeda, M. Kadowaki and S. Fujimura

3. Regulation of taste-active components of meat by dietary protein levels: effect of short-time feeding of high protein diet

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

4. Effect of conformation and fatness score on volatile compounds profile

   G. Indurain, K. Insausti, M.V. Goñi, V. Sarries and M.J. Beriain

5. Meat volatiles of five diferent goat genotypes

   M.A.S. Vasconcelosa, L.A.M. Gomideb, M.S. Madrugac, W.H. Sousad, M.G.G. Cunhad, A.B. Melo Filhoa, M.S. Galvãoc and A.R. Schüllerf

6. Flavor relationships among muscles of the beef chuck and round

   J.L. Meisinger, J.M. James and C.R. Calkins

7. Tenderness and collagen characteristics of steers finished as calves or yearlings

   P.S. Brewer, J.M. James, C.R. Calkins, R.J. Rasby, T.J. Klopfenstein and R.V. Anderson

8. Comparison of beef flavour and related compounds between cows and young bulls as influenced by ageing

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

9. The development in inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste – and retro nasal flavor perception of the meat

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

10. Spme-gc/ms analysis of key volatile compounds generated from unheated amino acid and reducing sugar

    Y. Song, H. Bi, H. Yang, C. Ma and M. Du

11. The effect of frying fat on flavour of pork chops

    M. D. Aaslyng, B. Meiner and M. Hviid

12. The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin

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

13. Effect of enhancement on flavor volatiles of various beef muscles

    A.J. Stetzer, T. K. Singh, E. M. Tucker, K. R. Cadwallader and M. S. Brewer

14. Flavor and texture profiling of enhanced beef Longissimus

    P.J. Shand, E. Chambers and M. Hunt

15. Influence of lactate, phosphate, salt and acetate on the properties of injection-enhanced beef

    R.C. Wagner, M.E. Dikeman, M.C. Hunt and M. Seyfert

16. Using ph-enhancement of beef steaks to improve customer satisfaction

    C.D. Hand, D.M. Wulf and R. J. Maddock

17. Blended lipid solutions as a functional ingredient to enhance low quality beef

    R.D. Rhoades, W.N. Osburn and S.B. Smith

18. Effect of thawing rate on distribution of an injected salt and phosphate brine in beef

    B. Uttaro and J.L. Aalhus

19. Early post-mortem enhancement coupled with accelerated chilling to improve pork quality

    S.F. Holmer, F.K. McKeith and J. Killefer

20. The effect of hot boning and reduced phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles

    D.F. Keenan, E.M. Desmond, J.E. Hayes, T.A. Kenny and J.P. Kerry

21. Effect of particle size and fat levels on the physico-chemical, textural and sensory characteristics of low-fat ground pork patties

    M.K. Chatli

22. Proximate composition and fat retention of beef steaks as influenced by tissue composition, usda quality grade, and cooking method

    M.J. De La Zerda, D. Huerta-Montauti, J.L. Wahrmund-Wyle, K.B. Harris and J.W. Savell

23. Determination of zinc protoporphyrin IX in a new model system wihtout addition of myoglobin

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

24. Quantification of calpastatin using an optical surface plasmon resonance biosensor

    G.H. Geesink1, J.G.P. van der Palen, M.P. Kent, E. Veiseth, G. Hemke and M. Koohmaraie

25. Generation of ace inhibitory dipeptides by pork muscle dipeptidyl peptidases I and III

    M.Á. Sentandreu and F. Toldrá

26. Stearoyl coenzyme a desaturase gene expression mediates fatty acid composition of adipose tissue from angus and Wagyu steers fed to US and Japanese endpoints

    K.Y.Chun, D.K. Lunt, H Kawachi, H. Yano and S.B. Smith

27. Effect of two cooking methods – hot water and steam – on the quality parameters of Semitendinosus muscles

    M. de LimaSilva, C.C.J. Contreras and E.M.M. Ortega

28. Effects of salting on microstructure and protein secondary structure as measured by FT-IR microspectroscopy in porcine m.semitendinosus of different quality

    U. Böcker, A. Kohler, H.C. Bertram, H.J. Andersen and R. Ofstad

29. Effects of muscle fiber types on gel property of surimi-like materials from chicken, pork and beef

    G.H. Kang, Y.H. Hwang, S.T. Joo and G.B. Park

30. Gel properties of surimi-like materials from cardiac and skeletal muscles of porcine

    G.H. Kang, J.Y. Jeong, G.B. Park and S.T. Joo

31. Antimicrobial activity of several herbal and spice extracts and their role in the preservation of vacuum-packaged pork

    B.-H. Kong, L.Y. Xiong and J.-Z. Wang

32. Microbial quality of ground beef with added lactic acid bacteria at abusive and refrigerated temperatures packaged in modifed atmosphere and tradtional packaging

    A.R. Hoyle, J.C. Brooks, L.D. Thompson and M.M. Brashears

33. Application of nisin and lactoperoxidase system to improve the microbiological quality of marinated chicken drumsticks

    F.-J. Tan, H.W. Ockerman, M.-T. Chen

34. Effect of gamma irradiation on the enzymatic activity and the haemostatic function of fibrinogen, thrombin and factor xiii

    M.-T. Chen, T.-F. Tseng, M.-L. Kuo, Y-Z. Chen

6. MEAT AND MEAT PRODUCT QUALITY OXIDATION AND STABILITY

1. Colour stability and oxidation in relation to tocopherol levels in red deer (Cervus elaphus) meat

   S. Sampels, E. Wiklund, J. Pickova, J. and T. Manley

2. Antioxidant activity of Ilex paraguariensis in ground chicken meat submitted to thermal treatment

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

3. Studies of the effects of catechin isomers on oxymyoglobin oxidation and lipid oxidation in muscle model systems

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

4. Lipid oxidation in dutch style fermented sausages with increased levels of linolenic acid

   J.P.H. Linssen, W.M. Pelser, A. Legger and J.H. Houben

5. Inhibition of hemoglobin-mediated lipid oxidation by the combination of ascorbate and edta

   R. Li and M.P. Richards

6. Evaluation of lipid oxidation and oxidative products as affected by meat cut, packaging method and storage time during refrigerated storage

   S.Y. Park, K.B. Chin, S.S. Yoo

7. Antioxidant and antibacterial activities of grape seed extract in lard

   A. Mandic, D. Plavsic and S. Djilas

8. Relative freshness of turkey sausage with rosemary extract

   K.L. Robbins, J. Randall and V.J. Sewalt

9. Antioxidant effects of raisin paste in cooked ground beef and pork

   M. Vasavada and D. Cornforth

10. Mode of action of milk mineral in preventing oxidative rancidity in cooked meat systems

    K. Allen and D. Cornforth

11. Evaluation of antioxidative properties of holy basil and galangal and their application to increase the oxidative stability of cooked ground pork

    T. Juntachote, E. Berghofer, S. Siebenhandl and F. Bauer

12. Comparison and seasonal variation of lipid-soluble antioxidant vitamins in two Portuguese bovine meats: Carnalentejana-Pdo beef and Barrosa-Pdo veal

    M.A. Quaresma, C.M. Alfaia, R.J.B. Bessa and J.A.M. Prates.

13. The mechanism of beef marrow discoloration: a summary of causes, effects, and prevention

    R. A. Mancini and M. C. Hunt

14. Effect of lactoperoxidase system on quality of ground pork

    C.-C. Kuo and C.-H. Huang

15. Rosemary oleoresin extends the shelf life of ground beef stored at abusive temperatures

    W.C. Palmore, J.C. Brooks, D.R. Woerner, M.M. Brashears, A. Hoyle and M.F. Miller

16. Antioxidant efficacy of cranberry press cake extracts on the oxidation of mechanically separated turkey

    S. Raghavan, P. Kathirvel and M.P. Richards

17. Effect of 2 years of storage on sensory quality of pork loin with a high content of polyunsaturated fat

    M. Hviid and M.A. Tørngren

18. Influence of feed enriched with natural antioxidants on the oxidative stability of frozen broiler meat

    K. Smet, K. Raes, G. Huyghebaert, L. Haak, S. Arnouts and S. De Smet

19. Influence of some combined preservative factors on the shelf life of “Maranhos”

    J.J. Salavessa and A.S. Barreto

20. Effect of antioxidants on fresh pork sausage, and fish oil fortified ground beef

    S. Lee, M.A. Mancini, H.P. Madeka, D.-L. Hnat and C. Faustman

21. Effects of carnosine as antioxidant in Taiwanese silky fowl compared with broiler

    R. Sakata, T. Oshida, T. Okiura, M.-H. Wu and L.-C. Lin

22. Assessment of health promoting plant derived neutraceuticals with potential antioxidant properties for use in meat systems

    R. Carpenter, Y.C. O’Callaghan, M.N. O’Grady, J.p. Kerry and N.M. O’Brien

23. Combined effect of modified atmosphere packaging and addition of rosemary, ascorbic acid, red beet root and sodium lactate and their mixtures on the stability of fresh pork sausages

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

24. Sensory characterization of spanish and french dry-cured hams in relation to spanish typicality profiles

    I. Cilla, S. del Río, L. Martínez and P. Roncalés

25. Indonesian bakso meatball composition, texture, and structure with frozen meat and product sotrage times

    D. Rahardiyan, A.P. Brock and K.W. McMillin

26. Localization of zinc protoporphyrin IX (ZPP) in Parma ham

    J. Wakamatsu, T. Nishimura and A. Hattori

27. Quality characteristics of Ba-Tesng fresh pork sausage as affected by acid-induced gelled egg white powder and sodium lactate

    S.L. Chen, K.C. Chang and K.J. Lin

28. Effect of ripening temperature on quality characteristics of Chinese-style sausages

    F.-J. Tan, Y.-Y. Zeng and D.-C. Liu

29. Quality characteristics of Chinese-style sausages made from different raw materials and stored under refrigeration

    F.-J. Tan and R.-W. Chen

30. Effect of transglutaminase and phosphates on the quality of low-salt chicken meat ham

    A. Cegiełka and J. Mroczek

31. Effect of storage on the texture of leverpaté and emulsion sausage

    L. Kristensen, A.O. Karlsson, K. Haessumgaard, A.H. Karlsson and A. Belova

32. Effect of partial replacement of beef fat with pre-emulsified olive oil on some quality characteristics of turkish fermented sausage (sucuk)

    G.Y. Turp and M. Serdaroglu

33. Characterizing quality of rendered duck fat

    Y. Gong and M. P. Richards

34. On making it feasible to analyze and relate the activities of lysosomal proteases non-destructively to the final quality of dry cured hams

    B. Egelandsdal, E. Næristorp, O. Sørheim and T.Thauland

7. MEAT PROCESSING AND PACKAGING

1. Color stability of chilled beef packaged in an atmosphere containing low level of carbon monoxide

   R. Dai and Q. Nan

2. Carbon monoxide as a colorant in dry fermented sausages

   O. Sørheim, T. C. Johannessen, D. Cornforth, Ø. Langsrud, E. Slinde, P. Berg and Truls Nesbakken

3. The utilization of modified atmospheric-packaging (MAP) associated with oxygen scavengers to prevent the transient discoloration of rump and striploin steaks

   A.C. Venturini, C.J.C. Contreras and C.I.G.L. Sarantópoulos

4. Use of high pressure for application of carbon monoxide in case-ready packaging systems for fresh beef

   A.M. Rohlfing, D.M. Wulf, T.J. Koger, B.J. McFarlane, D.E. Raynie and R.J. Maddock

5. Effect of dietary supplementation of vitamin e on characteriscs of lamb meat of air and modified atmosphere packaged

   J. De la Fuente, I. Álvarez, M.T. Díaz, S. Lauzurica, V. Cañeque and Pérez

6. Shelf life of different colour breast turquey meat under modified atmosphere package

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

7. Effect of ultimate pH and packaging on microflora of beef of Maronesa breed stored at 4 °C

   C. Saraiva, M.E. Madureira, M.C. Fontes, L. Patarata, A. Esteves and C. Martins

8. Effect of retail-packaging methods on premature browning of cooked beef patties

   M.A. Tørngren and N.T. Madsen

9. Sensory evaluation of ground beef stored in different atmospheres

   I. Clausen and N.T. Madsen

10. Effect of display conditions and ascorbic acid on color, lipid oxidation and sensory properties of fresh pork loin chop

    E. Diaz, C. Meza, G. Cervantes, G.Torrescano and A. Sanchez-Escalante

11. Ascorbic acid and Origanox™ in different packaging systems to prevent the incidence of pork Lumbar vertebrae discoloration

    C.R. Raines, M.E. Dikeman, J.P. Grobbel and E.J. Yancey

12. Characterization, effects of packaging, and antioxidant prevention of beef bone marrow discoloration

    J.P. Grobbel, M.E. Dikeman, J.S. Smith, E.J. Yancey, D.H. Kropf and G.A. Milliken

13. Quality of chub-packaged fresh pork sausage during refrigerated display

    J.C. Acton, E. Halpin, R.K. Friesen and M.P. Daly

14. Improvement of safety and shelf-life of the fermented sausage by using electron-beam irradiation and antioxidants

    D.G. Lim, H.J. Kim, H.J. Jeon and M. Lee

15. Neural network based safe process time predictor for single sided pan frying of beef patties

    G.S. Mittal, D. Ou and J. Zhang

16. Study on the optimization of hydrolysis conditions for poultry bone

    C. Yujie and Z. Yuhong

17. Study on the optimization of hydrolysis conditions for poultry bone (Abstract)

    C. Yujie and Z. Yuhong

18. Development and consumer acceptance of pre-cooked lamb leg roasts

    J.D. Kellermeier, G.G. Hilton, M.A. Carr and B.J. May

19. Determination of baseline product characteristics and production methods in small and very small jerky plants

    S.M. Lonnecker, E.A.E. Boyle, K.J.K. Getty, D.R. Buege, S.C. Ingham and G.A. Searls

20. Evaluation of the funtional properties of non-meat ingredients in cooked chicken fillets

    E.P. Healy, J.F. Kerry and J.P. Kerry

21. Evaluation of physico-chemical and textural properties, and sensory evaluation of low-fat/salt restructured hams manufactured with milk proteins

    H.C. Lee, J.S. Hwang and K.B. Chin

22. A comparison of wiltshire cured pre-rigor and conventionally chilled pork cuts with additional curing agents

    H. Walsh, A. Massafra, I. Casey, T. Kenny and J. Kerry

23. The effect of phosphate level and tumbling time on hot and cold boned cured pigmeat products

    A. Massafra, I. Casey, H. Walsh, J. Hayes, D. Keenan, T. Kenny and J. Kerry

24. Consumer evaluations of bacon produced with or without nitrite and with or without ammonium hydroxide/carbon oxide enhancement

    T.M. Nath, R.J. Maddock and D.M. Wulf

25. Changes of free amino acid concentration and of alanyl aminopeptidase activity an Biceps femoris during processing of Jinhua ham

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

26. Changes in cathepsin B and L activities during Jinhua ham processing

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

27. Effect of hydrodynamic pressure treatment before processing on pork ham quality

    J.A. Callahan, M.N. Liu and M.B. Solomon

28. Assessment of carcass hanging technique and conditioning temperature on quality parameters of cured pigmeat products

    A. Massafra, H.M. Walsh, I. Casey, S.C. Murphy, S.A. Hogan, M.N. O’Grady and J.P. Kerry

29. Proteolysis in norwegian dry-cured hams; preliminary results

    M. S. Sidhu, K. Hollung and P. Berg

30. Effects of Monascus purpureus and Monascus pilosus on the quality of low-nitrite chinese style sausages

    D.C. Liu, S.W Wu, M.T. Chen and F.R. Tan

31. An alternative surface culture for salami

    R. Hadorn, P. Eberhard, D. Guggisberg, D. Isolini, P. Piccinali and H. Schlichtherle-Cerny

32. Changes on biogenic amine profiles in “Painho de Portalegre” dry fermented sausage from starter cultures addition

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

33. “Uzice beef Prshuta”: influence of different salting processes on sensory properties

    N. Tomic, I. Tomasevic, A. Rajkovic and R. Radovanovic

34. Quality characteristics of emulsion type sausages manufactured with bamboo salts

    E.-S. Lee, H.-Y. Kim, H.-S. Kang, J.-Y. Jeong, J.-H. Choi, N.-Y. Kim and C.-J. Kim

35. Effect of Rhus verniciflua stokes and its extract on the quality of emulsion-type sausage during refrigerated storage

    S.K. Lee, S.M. Kang, Y.S. Kim, and C.G. Kang

36. The improvement of gel strength of sausages prepared from three types of meat with microbial transglutaminase

    A. Ahhmed, S. Kawahara, T. Soeda and M. Muguruma

37. Cooked sausage batter – physical parameters

    S. Stoyanov and G. Hammer

38. Impact of solubilized beef protein on the texture properties of frankfurters

    D. Vann, C. Raines and C.M. Dewitt

39. Assessment of various fat component of sauces formulated for use in muscle based convenient foods with respect to product quality and stability

    K.M. Wade, S.C. Murphy, J.F. Kerry and J.P. Kerry

40. Effect of cooking temperature and olive oil percentage on the quality of meat emulsions

    M.J. Beriain, P.M. Diégueza, M. Esquíroz, G. Indurain, M.J. Arrizubieta and K. Insausti. K.

41. Burger texture in view of physical characteristics of meat dough and patty forming process

    A. Jurgens, T.J. Verkleij and J.D. de Mooij

42. Development of an injectable “modified marbling” solution for whole muscle beef cuts

    C.S. Quinlan, W.N. Osburn and A.M. Booren

43. Effect of sorghum bran addition on lipid oxidation and sensory properties of ground beef patties differing in fat levels

    S.P. Hemphill, D.K. Shin, R.K. Miller, L.W. Rooney, J.T. Keeton and R.D. Waniska

44. Effect of particle size and fat levels on the physico-chemical, textural and sensory characteristics of low-fat ground pork patties

    M.K. Chatli

45. Effects of meat types and fat substitues on color and textural of low fat sausage

    H.-S. Yang, S.-G. Choi, S.-T. Joo and G.-B. Park

46. High pressure with or without organic acids for tenderizing of chinese hog casings

    T. Nishiumi, T. Nojiri, T. Yoshihara, S. Ichinoseki, A. Suzuki, M. Tanabe and R. Sakata

47. Effects of ozonation on strength and color of natural hog casing

    H. Benli, B.S. Hafley, J.T. Keeton and G.R. Acuff

8. MEAT SAFETY

1. Hygienic assessment of sheep carcasses at slaughterhouses by destructive and non-destructive sampling methods

   R. Mazzette, D. Meloni, G. Coppa, E.P.L. De Santis and A.M. Cosseddu

2. Prevalence of Salmonella spp. in red meat abattoir lairages in the south-west of england, prior to animals entering after routine cleaning operations

   A.H. Small and S. Buncic

3. Microbiological conditions at local slaughterhouses in hidalgo, mexico

   G. Godínez, J.A. Reyes, A. Zúñiga, I. Sánchez, J. Rovira, I. Jaime, J. Castro, A.D. Román and E.M. Santos

4. Studies about the occurrence of shigatoxin-producing Escherichia coli (STEC) in meat processing companies

   R. Pichner, H. Steinrück and M. Gareis

5. Generalized modeling for thermal inactivation of Salmonella in meat and enhancement of the ami process lethality spreadsheet

   B. Guo and B.P. Marks

6. Evaluating the use of predictive models for critical limit validation in raw pork products

   M. A. Fanslau, G.M. Burnham and S.C. Ingham

7. Predictive model for outgrowth and germination of Clostridium perfringens spores in cured and uncured pork ham during cooling

   M.X. Sánchez-Plata, A. Amézquita and H. Thippareddi

8. Manufacturing a model meat matrix to investigate the sensitvity of rapid testing methods on Campylobacter spp

   F. Zirkelbach, F., B.-M. Werth, E. Bartelt, G. Klein und H. Weber

9. Inhibitory effect of sodium benzoate, potassium sorbate and methyl p-hydroxybenzoate on fungi recovered from two types of Portuguese smoked dry sausages

   T.J.S. Matos, B.B. Jensen, F.M.A. Bernardo, A.S.F.H. Barreto and Ø. Hojberg

10. Influence of fresh garlic and spice extracts in marinades on the formation of heterocyclic aromatic amines in fried beef patties

    M. Gibis, U. Schnabel, S. Lasta and A. Fischer

11. Sensitivity of three pathogenic bacteria to Turkish Cemen paste and its ingredients

    H. Yetim, O. Sagdic, M. Dogan and H.W. Ockerman

12. The evaluation of Avgard™ to determine its effectiveness at reducing microbial indicator counts when applied at different commercial parameters

    B.A. Carlson, J.R. Ransom, J.A. Scanga, K.E. Belk, J.N. Sofos and G.C. Smith

13. Influence of wine, nitrite and lactic acid bacteria on the behaviour of food poisoning bacteria in model sausages

    L. Patarata, M. Novais, R. Rua-Pinto, A. Esteves and C. Martins

14. Antimicrobial effect of roselle (Hibicus sabdariffa lin.) Extract against bacterial pathogens associated in Thai fermented meat (Nham)

    S. Angsujinda, A. Swetwiwathana, Y. Surapantapisit and P. Pinsirodom

15. Stabilization of dry-fermented “Lukanka”type sausages with natural antioxidants blend

    S. Dragoev and D. Balev

16. Application of bacteriocin producing Lactobacilli for the control of Listeria in Italian salami

    L. Andersen and P.S. Cocconcelli

17. Effect of monocaprylin on killing E. Coli O157:H7 in undercooked ground beef patties

    M. Garcia, K. Venkitanarayanan, M. Amalaradjou, T. Annamalai, M. Nair, P. Vasudevan, J. Tang, S. Lee, S. Suman, E. Ukpeh, C. Faustman, D. Dzurec, T. Hoagland and R. Mancini

18. Location of Salmonella spp. In whole-turkey muscle after marination

    V. Tuntivanich, A.M. Booren, A. Orta-Ramirez and A. Pastor

19. Survival of Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes on beef jerky

    J.A. Boles, K.I. Neary and K. Clawson

20. Death of Escherichia coli O157:H7 and Salmonella spp. during processing of whole-muscle beef jerky

    S.C. Ingham, G. Searls and D.R. Buege

21. Death of Salmonella pp., Escherichia coli O157:H7, and Listeria monocytogenes during the manufacture of Basturma, a dried dry-cured product

    S.C. Ingham, G. Searls and D.R. Buege

22. Impact of transportation of feedlot cattle to the harvest facility on the prevalence of E. Coli O157:H7, Salmonella spp and total aerobic microorganisms

    A. Reicks, M. Brashears, K. Adams and M. Miller

23. Application of antimicrobial treatments in a commercial simulation to reduce Escherichia coli O157:H7 and Salmonella spp. n beef trim and ground beef

    D.D. Harris, M.M. Brashears, J.C. Brooks and M.F. Miller

24. Antibacterial effect of sodium caprylate on Escherichia coli O157:H7 in cattle drinking water

    M.A. Roshni Amalaradjou*, T. Annamalai, P. Marek, T. Schreiber Jr., T. Hoagland and K.Venkitanarayanan

25. Innovative application of antimicrobial compounds during hide removal as a means to reduce carcass contamination by pathogenic microorganisms

    B.E. Baird, L.M. Lucia, G.R. Acuff, K.B. Harris and J.W. Savell

26. Efficiency of several decontamination hurdles on hygienic quality of beef carcasses

    B. Steenberg, M. A. Tørngren and N.T. Madsen

27. Molecular characterization of Escherichia coli O157:H7 hide contamination routes – feedlot to harvest floor

    C.A. Simpson, K. Childs, W. Warren-Serna, J.A. Scanga, J.N. Sofos, R.A. Bowling, T. Choat, J. Ruby, J.L. Stefanek, D.J. Vote and K.E. Belk

28. Enumeration of Escherichia coli O157 in cattle feces using immunomagnetic separation combined with Most Probable Number techniques

    T.P. Stephens, G.H. Loneragan, L.A. Branham, S. Pitchiah and M. Brashears

29. Experimental evaluation of non-microbiological methods for process hygiene assessment in abattoirs

    C.-A. Reid, S.M. Avery, L.D. Walters, M.L. Hutchison and S. Buncic

30. Meat safety gains by de-boning of intact carcasses

    O.-J. Røtterud, C.R. Helps and T. Nesbakken

31. Quantification of the five most frequently found heterocyclic aromatic amines in meat samples with planar chromatography

    U. Jautz and G. Morlock

32. Method for the detection of dexamethasone in cattle drinking water

    M. Reig, L. Mora, J.L. Navarro and F. Toldrá

33. A modified HPLC method for the detection of 6-methyl-2-thiouracil in cattle urine

    M. Reig, N. Batlle, J.L. Navarro and F. Toldrá

34. Determination of adulteration of meat raw materials and meat products

    S.I. Khvylya and I.M. Chernukha

35. Determination of the main contamination sources of Alheira with Staphylococcus aureus using a PCR base typing methodology

    A. Esteves, T. Aymerich, L. Patarata and C. Martins

36. Development of a method to monitor real-time thermal inactivation of pathogens in meat and poultry products

    A. Orta-Ramirez, B.P. Marks, S.A. Owens, J.H. Whalon and A.M. Booren

37. Phosphoglucomutase as a novel meat allergen

    S. Tanabe, Y. Nakaguma, Y. Takahata, F. Morimatsu and T. Nishimura

9. MUSCLE BIOLOGY AND BIOCHEMISTRY

1. Prenatal determination of fat and collagen content in porcine muscles

   J.F. Karunaratne, C.J. Ashton and N.C. Stickland

2. The effect of mechanical stimuli on muscle development in vitro

   A. Grossi, A.H. Karlsson and M.A. Lawson

3. Effect of creatine supplementation on Lepomis macrochirus (Bluegill Sunfish)

   E.K. Burger, R.S. Hayward, P.B. Brown and E.P. Berg

4. Serum hormone concentrations as predictors of carcass compostion in a random allotment of american fed beef cattle

   M.M. Brandt, D.H. Keisler, D.L. Meyer, T.B. Schmidt, C.C. Carr, G.K. Rentfrow E.K. Burger, D.J. Kemp and E.P. Berg

5. Predictive value of metabolic hormone concentrations assessed in beef calves weaned at two different ages on final carcass quality parameters

   D.L. Meyer, E.P. Berg, M.S. Kerley, W. Pittroff and D.H. Keisler

6. Meat quality and muscle fibre traits in rabbits of different genetic origin and sex

   A. Dalle Zotte and H. Rémignon

7. Inter-muscular differences in response to low voltage electrical stimulation of lamb

   N.F.S Gault, A. Gordon and E.L.C. Tolland

8. Yields of easily releasable myofilaments and myofibrillar proteolysis in denervated muscle

   B.E. Murray and W.J. Reville

9. Prediction of fresh pork quality using indicators of protein degradation and calpain activation

   M.A. Gardner, E. Huff-Lonergan and S.M. Lonergan

10. The effect of oxidation on the interaction of calpastatin with μ-calpain

    K.R. Maddock, E. Huff-Lonergan and S.M. Lonergan

11. Identification and classification of proteins related to Hunter L* value and drip loss in pork Longissimus muscle

    I.H. Hwang, B.Y. Park, J.H. Kim, S.H. Cho, D.H. Kim*, Y.K. Kim, J.M. Lee and C.N. Ahn

12. Infusion of nitric oxide donors and inhibitors into lambs influences plasma metabolites, postmortem muscle metabolites and meat quality

    E.N. Ponnampalam, R.D. Warner, F.R. Dunshea and J.J. Cottrell

13. Regression analysis of desmin and troponin-t degradation and feeding regimes to tenderness of the Longissimus of cull cows

    L.W. Kutzler, A.C. Kelly, S.F. Holmer, F.K. McKeith and J. Killefer

14. Proteolytic fragments in bovine exudate as potential tenderisation markers

    V. Sierra, K. O’Reilly, A. White, A.M. Mullen and D. Troy

15. Variation in muscle microstructure and beef tenderness in aged M. longissimus dorsi of Norwegian Red Cattle (NRF) – Preliminary results

    R. Ofstad, K. Hannesson, G. Enersen, V. Høst and K.I. Hildrum.

16. Blade tenderization and hydrodynamic pressure processing effects on protein characteristics in top rounds from Brahman cattle

    B.C. Bowker, M.N. Liu, T.M. Fahrenholz, J.A. Callahan, B. Vinyard and M.B. Solomon

17. Analysis of changes of the protein isoelectric point of pork as a factor affecting its tenderness and water holding capacity

    B. Mikołajczak, E. Pospiech, M.L. Greaser, E. Iwańska and A. Łyczyński

18. Efficacy of a refrigeration storage technology to improve tenderness of broiler breast meat at an industrial processing plant

    P. R. Kriese, A. L. Soares, P. D. Guarnieri, R. Olivo, S.H. Prudencio-Ferreira, E.I. Ida and M. Shimokomaki

19. A light microscopy study on connective tissue decomposition in bovine M. longissimus dorsi during the first week post mortem

    K.O. Hannesson, G. Enersen and R. Ofstad

20. Proteomic analysis of post mortem changes in bovine muscle

    X. Jia1, K. Hollung, M. Therkildsen, K.I. Hildrum and E. Bendixen

21. Ovine double-muscling: muscle structure & protein pattern

    M. Hamelin, C. Chambon, J. Bouix, B. Bibé, A. Clop, M. Georges, D. Milenkovic, H. Levéziel, P. Marinova and E. Laville

22. Average muscle fibre cross sectional area varies considerably in pork loins

    M. Ruusunen and E Puolanne

23. Quantification of intramuscular fat in the Longissimus dorsi of fed beef cattle

    L. Garcia, T.E. Lawrence, T.H. Montgomery, D. Parker and M. Brown

24. The effects of curing and drying on the muscle fiber, sarcomere and tenderness of rehydrated and cooked chevon

    M.G. Bulatao, E.P. Supangco and N.P. Roxas

25. Presence of glycoproteins in chicken myofibrillar fractions

    K. Shimada, N. Okada, K.-H. Han, M. Fukushima and M. Sekikawa

26. Identification of genetic components of β-RYR associated with PSE characteristics in turkeys

    H.J. Yoon and G.M. Strasburg

27. Alternative splicing in turkey skeletal muscle ryanodine receptor α-RYR

    W. Chiang, J.E. Linz and G.M. Strasburg

28. Frequency of porcine stress syndrome mutation in commercial populations in Mexico

    R.A. Alonso, R. Ulloa-Arvizu, A. Gayosso-Vázquez and M.S. Rubio

29. Comparison of hydroxynonenal-induced redox instability of porcine and bovine myoglobins

    S.P. Suman, C. Faustman, S.L. Stamer and D.C. Liebler

30. Protein expression profiling of skeletal muscle through 2-dimensional gel electrophoresis and protein identification by mass spectrometry

    M. J. Zhu, S.P. Ford, Q.W. Shen, Q.Nan and M. Du

31. Purification of phospholipase A2 from porcine skeletal muscle

    H. Yang, C. Ma, Y. Song and M. Du

32. Could the relatively low activity of glycogen debranching enzyme attenuate a sudden pH fall?

    M. Ylä-Ajos, M. Ruusunen and E. Puolanne

33. Glycogen phosphorylase drives rapid early postmortem metabolism in porcine muscle

    T.L. Copenhafer, B.T. Richert, A.P. Schinckel, M.E. Doumit, A.L. Grant and D.E. Gerrard

34. Proteome analysis of the sarcoplasmic fraction of pig Semimembranosus muscle: correlation with meat L* value

    M. Morzel, T. Sayd, C. Chambon, M. Franck, C. Larzul, P. Le Roy, G. Monin, P. Chérel and E. Laville

35. A study of muscle cell morphology during rigor mortis measured by image analysis

    S. B. Balevik, L. H. Stien and E. Slinde

36. Postmortem stability profile of bovine muscle RNA

    P.C. Stapleton, E. O’Doherty and A.M. Mullen

37. Cloning and expression of dna fragment encoding paratropomyosin binding connectin/titin domains at the ai junction of a sarcomere

    M. Yamanoue, S. Matsuda, J.-I. Wakamatsu and Akihito Hattori

38. Optimization of the purification process of actomyiosin and G-actin from post-rigor porcine skeletal muscle

    M. Pérez-Juan, M. Flores and F. Toldrá

39. Action mechanism of angiotensin I-converting enzyme inhibitory peptides obtained from hydrolyzate of chicken breast muscle

    A. Saiga, T. Okumura, T. Makihara, S. Katsuta, F. Morimatsu, S. Tanabe and T. Nishimura

40. Mitochondria dependent reduction of metmyoglobin in vitro

    J. Tang, C. Faustman and M.C. Hunt

41. Metmyoglobin reduction through lactate-NAD-LDH system in vivo and in vitro

    Y.H. Kim, M.C. Hunt, R.A. Mancini, D.H. Kropf and J.S. Smith

42. Anti-obesity effect of pork-liver protein hydrolysate in diabetes and obesity model rats

    M. Shimizu, S. Tanabe, Y. Takahata, F. Morimatsu, N. Kato and T. Nishimura

10. PRODUCTION SYSTEMS AND MEAT QUALITY

1. Practical use of an economic index for simultaneous genetic improvement of live performance, carcass and meat quality of the modern pig

   B. Fields, S.B. Jungst, S. Tabor, E.R. Wilson and A.A. Sosnicki

2. Relationship between sire ebv’s and carcase and meat quality traits

   D. Hopkins, D. Stanley, D. Suster, E. Ponnampalam, M. Kerr and L. Martin

3. The effect of feeding clover silage on polyunsaturated fatty acid and vitamin e content, sensory, colour and lipid oxidative shelf life, of beef loin steaks

   R.I. Richardson, P. Costa, G.R. Nute and N.D. Scollan

4. Effect of pasture botanical diversity on the oxidative stability of lamb meat

   M. Petron, K. Raes, E. Claeys, K. Vervaele S. De Smet

5. Regulation of taste-active components of meat by dietary branched-chain amino acids – application of branched-chain amino acids antagonism

   M. Imanari, M. Kadowaki and S. Fujimura

6. Wet distillers grains plus solubles does not increase liver-like off-flavors in cooked beef

   B.E. Jenschke, J.M. James, K.J. Vander Pol, C.R. Calkins and T.J. Klopfenstein

7. Effects of feeding perilla seeds to pigs on fatty acid compositions and palatability of pork

   M. Ishida, T.Inoue and J. Kobayashi

8. Effects of a dietary chitosan-alginate-fe(II) complex on meat quality pig Longissimus muscle during ageing

   B.Y. Park, J.H. Kim, S.H. Cho, I.H. Hwang, D.H. Kim, Y.K. Kim, J.M. Lee, C. N. Ahn and S.G. Yun

9. Carcass characteristics of creole goat of guadeloupe (FWI) as a function of feeding management

   G. Alexandre, L. Limea , R. Arquet, G. Gravillon and N. Mandonnet

10. Effect of kids feeding with linseed cake: productive performances and some meat quality traits

    M. Ragni, A. Vicenti, F. Toteda, L. Melodia, G. Marsico, L. Di Turi, C. Cocca and Vonghia

11. Effects of seasonal environment, on-farm handling, transport stocking density, and time in lairage on core body temperature and pork lean quality of market weight pigs

    C.C. Carr, D.J. Newman, M.M. Brandt, E.K. Burger, G.K. Rentfrow and E.P. Berg

12. Deep bedded finishing of pigs: effects on swine performance, pork quality and adipose tissue composition

    B.S. Patton, E. Huff-Lonergan, M.S. Honeyman, B. J. Kerr, J.D. Crouse and S.M. Lonergan

13. The effect of space allocation on swine performance, pork quality and adipose tissue composition

    B.S. Patton, E. Huff-Lonergan, M.S. Honeyman, B. J. Kerr, J.D. Crouse and S.M. Lonergan

14. Exit velocity effects on growth, carcass characteristics, and tenderness in half-blood Bonsmara steers

    S.M. Falkenberg, R.K. Miller, J.W. Holloway, F.M. Rouquette, Jr., R.D. Randel and G.E. Carstens

15. Influence of animal temperament on the tenderness of beef M. longissimus lumborum steaks

    D.A. King, C.E. Schuehle, R.D. Randel, T.H. Welsh, Jr., R.A. Oliphint, K.O. Curley, Jr., R.C. Vann and J.W. Savell

16. Health status effects on carcass quality and beef tenderness of feedlot steers

    D.A. King, F.D. Espitia, C.E. Schuehle, R.D. Randel, T.H. Welsh, Jr., R.A. Oliphint, R.C. Vann and J.W. Savell

17. Organic lamb from autochthonous breeds of the Apulian region

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

18. Seasonal variation in carcass quality of reindeer (Rangifer tarandus tarandus) from the Seward peninsula, Alaska

    E. Wiklund, G. Finstad and P.J. Bechtel

19. The effect of genotype, duration of feed withdrawal and electrical stimulation on meat quality

    P.E Strydom and L. Frylinck

20. Effect of feed withdrawal time on pre-slaughter chicken weight loss, carcass yield and technical quality parameters

    D.H. Kim, S.H. Kim, B.G. Jang, B.Y. Park, I.H. Hwang, S.H. Cho and J.H. Kim

21. Lipid composition of pdo-beef from different Portuguese breeds

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

22. Effect of typical production system from several countries on fatty acid composition of beef

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

23. Characterization of beef muscles structure by histology and image analysis in double-muscled and normal animals

    R. Labas, P. Berge, S. De Smet and R. G. Taylor

24. Effect of pro-longed fattening on carcass and meat quality in pigs

    K. Fischer, J.-P. Lindner, P. Freudenreich, M. Judas and R. Höreth

25. Development of predicton equations for beef carcass yield in costa rica

    O.G. Atencio-Valladares, G. Vargas, J. Chaves, M.S. Rubio, N. Huerta-Leidenz

26. The on line measurements of beef carcass quality by means of the bioelectrical impedance analysis

    Z. Bohuslavek

27. Tenderness and collagen charaterictics of steers finished as calves or yearlings

    P.S. Brewer, J.M. James, C.R. Calkins, R.J. Rasby, T.J. Klopfenstein and R.V. Anderson

28. Tenderness of meat from calves slaughtered at a time with maximal muscle protein degradation

    M. Therkildsen, M. Houbak, S. Hansenb and D. Byrne

29. Effect of sex and growth path on carcass characteristics and meat quality of pelibuey sheep: preliminary results

    Arvizu, B.D.1, Ochoa, G. A.1, Esquer, H.1, Peñúñuri, M.F.J.2, Velásquez, C.J.3, Sánchez-Escalante, A.1 and Torrescano, G.1

30. The effect of genotype and carcass hanging method on meat quality

    F.O. Lively, B.W. Moss, T.W.J. Keady, D.C. Patterson and A.Gordon

31. Growth, carcass traits and fatty acid profiles of percentage boer wether goat kids raised under different production systems

    C.E. Shoemaker, S.G. Solaimanc, C.R. Kertha, W.R. Jonesa, D.I. Bransbyb and K.R. Willianc

32. Eating quality of commercially processed hot boned mutton

    E. Toohey and D. Hopkins