2006

Additional information
1. Keywords
2. Author index

INVITED PAPERS

1. Global pespectives and consumer needs in a changing world

   L. Catlett

2. Innovating meat production to meet consumer wants and needs: keeping meat on the menu

   A.C. Haselgrove

3. Automation – The meat factory of the future

   N.T. Madsen, J.U. Nielsen and J.K. Mønsted

4. Nutritional contribution of red meat in the diet – The state of art

   M. Strong

OFFERED PAPERS

1.1. MEAT QUALITY – GENOMICS AND BIOTECHNOLOGY

1. Identification of American Bison tissue based on mitochondrial cytochrome b gene

   F. Schwägele, K. Spiegel and H.W. Ockerman

2. Polymerase chain reaction identification of horse and donkey meat in heat-treated meat

   H. Yetim, Z. Kesme, F. Sahin and H.W. Ockerman

3. Muscle proteome of “blonde d’aquitaine” young bulls and meat eating qualities

   M. Morzel, C. Terlouw, J. Groelly, C. Chambon, A. Listrat, C. Jurie, H. Dubroeucq and B. Picard

4. Bovine muscle 20S proteasome: Quantification in tissue crude extract using ELISA, radial immunodiffusion techniques and practical applications

   L. Aubry, C. Herrera-Mendez, G. Coulis, M.A. Sentandreu, D. Levieux, A. Ouali and D. Dutaud

5. Q204X myostatin mutation effects on carcass and meat quality traits in heterozygous Charolais young bulls

   H. Levéziel, J.F. Hocquette, J. Lepetit, C. Denoyelle, V. Doudelin, N. Payet, A. Malafosse and G. Renand

6. Myostatin and adipogenic transcription factor expressions during skeletal muscular growth of Japanise black cattle

   M. Shibata, K. Matsumoto, K. Aikawa, T. Muramoto, S. Muroya, M. Ohe, I. Nakajima, K. Chikuni, S. Fujimura and M. Kadowaki

7. Carcass traits and meat quality of different pig genotype

   G. Kralik, G. Kusec, V. Margeta and D. Hanzek

8. Effect of IGF-II and Halothane genotype on cured cooked loin production

   K. Van den Maagdenberg, E. Clayes, A. Stinckens, N. Buys and S. De Smet

9. Early and reliable detection of boar taint and its genetic predisposition

   D.V. Byrne, G. Nijs, S. Millet, M.J. Van Oeckel, N. Warnants, B. Sonck, J. Vestergaard, J.-E. Haugen, K. Verheyden, H. de Brabander, F.A.M. Tuyttens and D.I. Brabander

10. Genetic diversity and breed comparison of carcass traits in Tasmanian Corriedale and East Fresian sheep by RAPD markers

    A.E.O. Malau-Aduli, C.W. Bignell, F. Tavassoli-Salardini, A.J. Smolenski, A. Palmer, J. Bignell, S. Burbury, R. Batchelor, B.S. Malau-Aduli, S.A. Adediran, P.A. Lane and R.J. Clark

11. Realtime PCR analysis of mRNA transcripts in post-mortem bovine muscle

    P.C. Stapleton and A.M. Mullen

12. The influence of PRKAG3 gene on meat quality of stress resistant fatteners

    M. Koćwin-Podsiadła, E. Krzęcio, A. Zybert, H. Sieczkowska and K. Antosik

13. The influence of PRKAG3 gene on carcass composition traits of stress resistant fatteners

    M. Koćwin-Podsiadła, E. Krzęcio, A. Zybert, H. Sieczkowska and K. Antosik

14. The effect of genotype, hanging method and aging period on meat quality

    F.O. Lively, T.W.J. Keady, B.W. Moss, D.C. Patterson, E.L.C. Tolland, D.J. Devlin, I.J. Tollerton, G. Kirkpatrick and A. Gordon

15. Analysis of bovine muscle DNA polymorphisms in relation to meat quality, in particular intramuscular fat

    L. Pannier, P. Stapleton, T. Sweeney and A.M. Mullen

16. Identification of Hanwoo (Korean native cattle) beef by real-time PCR in South Korea

    J.O. Nam, B.R. Nam, J.M. Park, J.H. Choi, C.J. Kim and J.M. Kim

17. RAPD marker variation in meat quality traits of Poll Dorset second-cross lambs selected for muscle or growth

    A.E.O. Malau-Aduli, C.W. Bignell, R.S. Hegarty, H. Oddy, W. Johns, F. Tavassoli-Salardini, A.J. Smolenski, B.S. Malau-Aduli, B.B. Wells, P.A. Lane and R.J. Clark

1.2. MEAT QUALITY-ANIMAL PRODUCTION AND PRODUCTION SYSTEMS

1. Effect of weaning on fat quality in Spanish Merino light lambs

   M. Juárez, A. Horcada, M.J. Alcalde, A.M. Mullen, N. Brunton, M. Valera and A. Molina

2. The influence of source and level of selenium in chicken feed on breast meat quality

   В. Тomović, N. Džinić, Lj. Petrović, L. Perić and D. Žikić

3. Effect of accommodation system on colour and quality of Longisimus dorsi and Extensor carpi radialis muscles of steers

   J. Bogalski, T. Moreno, P.G. Dunne, F.J. Monahan, P. French and A.P. Moloney

4. Effects of finishing diet and fasting time on the glycolytic potential and quality of Longissimus muscle in crossbred pigs

   K. Partanen, M. Honkavaara, H. Siljander-Rasi, N. Kivistö and M. Ruusunen

5. Addition of liquid flavour vitamin D3 in drinking water before pig transport: Quality carcass mensurations

   E.T.F. Silveira, A.P. Tonietti, N.C. Azambuja, C.B. Ludtke, R.O. Roça and O. Dalla Costa

6. Effect of vitamin E supplementation on evolution of meat fatty acid composition during storage in high oxygen packs

   L. Álvarez, V. Cañeque, J. De Fuente, S. Álvarez, C. Pérez, S. Lauzurica, M.T. Silva and M.T. Díaz

7. Effect of nutrition on carcass and pork quality in two genotypes

   G. Mas, C.E. Realini, M. Llavall, M.A. Oliver, M. Gispert, N. Panella, J. Tibau, J. Soler, E. Fabrega, R. Roca and D. Coll

8. Influence of grazing systems on veal fatty acid profile

   T. Moreno, E. Bispo, D. Franco, N. Pérez and L. Montserrat

9. Straw intake affects carcass quality and pork quality

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

10. Vitamin D3 supplementation feeding improves tenderness of beef but not of pork

    R. Lahucky, I. Bahelka, U. Küchenmeister, K. Vasockova, J. Mojto and K. Ender

11. Beta-adrenergic feeding differentially alters fibre type-specific gene expression on porcine muscle

    A. Gunawan, B.T. Richert, A.P. Schinckel, A.L. Grant and D.E. Gerrard

12. The effect of finishing diet on beef quality traits

    G. Holló, J. Seregi, K. Ender, I. Repa, I. Holló and K. Nuernberg

13. The use of sodium chloride and betaine to improve hydration status of lambs at slaughter

    K.I. Pearce, D.G. Masters, R.H. Jacob, D.L. Hopkins and D.W. Pethick

14. Effect of the finishing diets on beef nutritional composition of six commercial muscles

    T. Moreno, D. Franco, E. Bispo, N. Pérez and L. Monserrat

15. Thermal meal treatment improves some meat quality traits in chicken

    A. Dalle Zotte

16. Effect of compensatory growth feeding strategy on fatty acid composition of porcine muscle

    S.A. Hogan and J.P. Kerry

17. Effect of fresh chicory (Chicorium intyibum i.) inclusion on rabbit meat quality

    L. Basso, M.E. Cossu, G. Graziotti, C. Ríos, C. Guana, C. Castellini and A. Dal Bosco

18. Effect of rearing system on meat quality of cross-breed F2 (wild boar X pig)

    S. Dimatteo, M. Ragni, S. Tarricone, L. Melodia, A. Zarrilli and G. Marsico

19. Dehydration does not change the eating quality of lamb meat

    R.H. Jacob, K.L. Pearce and D.W. Pethick

20. Influence of gender, genetic background and rearing method on the relationship between protein expression and meat quality

    A. Kwasoborski, t. Sayd, C. Chambon, V. Santé-Lhoutellier, D. Rocha and C. Terlouw

21. The of lamb meat shelf life through feeding with sub-products of Rosmarinus officinalis, L.

    G. Nieto, B. Linares, P. Díaz, S. Bañón and M.D. Garrido

22. Influence of maize grain supplementation on chemical composition of meat calves

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

23. Effect of feed restriction on the fat quality of meat from Iberian pigs destined to dry-cured industry

    J. Peinado, T. Zaballos, J. Viguera, J. Sánchez, J. Ruiz and C. López-Bote

24. Effects of grass silage, grazed grass and a concentrate diet on the fatty acid composition of beef subcutaneous fat

    J.D. Wood, H.E. Warren, G.G. Stonehouse, K.G. Hallett, F.M. Whittington, N.D. Scollan and R.I. Richardson

25. Effects of daidzein feeding of pregnant sows on carcass and meat quality and skeletal muscle cellularity of the progeny

    C. Rehfeldt, L. Adamovic, M. Mau and G. Kuhn

26. Compensory growth response in pigs on performance, composition of weight gain at carcass and muscle level and meat quality traits

    A. Heyer and B. Lebret

27. Muscle traits, preslaughter stress and meat quality indicators as influenced by pig rearing system

    B. Lebret, A. Foury, P. Mormède, E.M.C. Terlouw, A. Vautier and P. Chevillon

28. Effect of ad-libitum feeding of fresh Guinea grass, Wild sunflower, Ipilipil and Erythina Leaf Meal on carcass quality of rabbits

    R.W. Seneviratne, P.D.G.E. Perera and H.W. Cyril

29. Loin marbling is associated with pig growth rate and overall carcass leanness

    S. Jungst, B. Fields, A. Williams, A. Sosnicki and C. Booher

30. Supplementary feeding to improve milk and meat production of cattle under smallholder farm conditions in Bangladesh

    M.A.S. Hhan, M.A.R. Chowdhury, M.N. Islam and M.S.R. Siddiki

31. Intramuscular fatty acid composition of early and late lambs in Sicily

    A. Lanza, M. Bella, V. Vasta and A. Priolo

32. Principal component analysis to characterise the chemical composition of beef according to age and gender

    S. Uzcátegui-Bracho, L. Arenas de Moreno, N. Jerez-Timaure, N. Huerta-Leidenz, M. Giuffrida-Mendoza and J. Ortega

33. Dietary manipulation of porcine intramuscular fat levels and subsequent proteomic analysis

    D. Corcoran, B. Mee, P. Sullivan, E. O’Doherty, K. O’Reilly, A. Reynolds, J. O’Doherty and A.M. Mullen

34. Grazing botanically diverse pastures influences tissue long-chain fatty acid profile in lambs

    M. Lourenço, G. Van Ranst, K. Raes, V. Fievez and S. De Smet

35. Supplementation of Heifers with ruminally-protected polyunsaturated fatty acids: effects on colour stability of retail-packaged minced beef

    P.G. Dunne, J. Rogalski, S. Childs, F.J. Monahan, D.A. Kenny and A.P. Moloney

36. Effect of dietary fatty acid profile on pork carcass fat content and distribution

    C.E. Realini, P. Duran, R. Lizardo, M. Gispert, M.A. Oliver and E. Estéve-Garcia

37. Effect of the fat quality on the lipid quality and stability of a cured and fermented pork sausage

    A. Hugo, S.J. Madisa, E. Roodt, G. Osthoff and P.J. Jooste

38. Effect of dietary ground flaxseed on colour and lipid stability in beef Longisimus dorsi

    J.P. Grobbel, M.C. Hunt, M. Seyfert and J.S. Drouillard

39. Lipogenic activity and fatty acid composition of 3 different Iberian x Duroc pig genotypes

    R. Cava and M.R. Ramírez

40. Fat content and fatty acid profile of steers reared in Italy: changes along with time

    P. Salvatore, S. Nicoli, M. Lucarini, L. D’Evoli, P. Gabrielli, L. Marletta and G. Lombardi-Boccia

41. Fatty acid composition of suckling lambs as affected by increasing calcium soap on ewe’s diet

    M.A. Lurueña-Martínez, C. Palacios-Riocerezo, I. Revilla and A.M. Vivar-Quantana

42. Interrelationships in fatty acid composition between suckling lambs and the feeding ewe milk

    M.A. Lurueña-Martínez, C. Palacios-Riocerezo, I. Revilla and A.M. Vivar-Quantana

43. The effect of transport on pH evolution of different muscles in suckling lambs

    J. De La Fuente, C. Pérez, C. Viera, M. Sánchez, E. González de Chávarri, M.D. García, I. Álvarez and M.T. Díaz

44. The effect of transport vehicle, lairage, and harvest day on pork quality

    D.J. Newman, C.C. Carr, M.H. Ryan, J. Meisinger and E.P. Berg

45. the stress responsiveness of three different beef breed types and the effect on ultimate pH and meat colour

    H.A. O’Neill, E.C. Webb, L. Frylinck and P. Strydom

46. Evaluation of slaughter conditions on the quality of beef carcasses produced in slaughterhouses of northern México

    E. Díaz, J. Anaya, H. González, A. Sánchez-Escalante and G. Torrescano

47. Effect of type of stunning on lipid oxidation and colour of light lamb meat

    M.B. Linares, R. Bórnez and H. Vergara

48. Influence of breed, gender and slaughter weight on histochemical traits and Longissimus quality of lamb

    C. Gariépy, I. Dragomir, C. Avezard, M. Thériault and F. Castonguay

49. Carcass characteristics and meat quality of Merino ewes crossed with six sire breeds

    J.J.E. Cloete, L.C. Hoffman and S.W.P. Cloete

50. Effect of anatomical location on the chemical composition of Longissimus thoracis et lumborum muscle in cattle

    M. Oliván, V. Sierra, A. Coto-Montes, N. Aldai, M.J. Martínez, M. Mocha and K. Osoro

51. Endocrine profile separation of United States department of agriculture beef carcass grades

    E.P. Berg, D.H. Keisler, M.M. Brandt, D.L. Meyer and T.B. Schmidt

52. Muscle profile: bovine muscle properties of hanwoo

    Y.K. Kim, P.N. Park, B.Y. Park, S.H. Cho, H.S. Choi, Y.M. Yoo, J.N. Ahn and B.H. Baek

53. Factors determining the chemical composition of pork meat

    S. Tyszkiewicz, J. Strzelecki, A. Borys and M. Wawryniewicz

54. Comparison of evaluation results of porcine carcass meatiness obtained with the assistance of different methods of full and simpified dissection

    D. Lisiak, A. Borys, A. Łyczyński and K. Borzuta

55. Fat quality of pigs from different production systems

    L. Basso, M.E. Cossu, S. Moisá, J. Brunori, D. Campagna, G. Alleva and R. Franco

56. Textural and sensory properties of meat from Podolian cattle

    R. Marino, M. Albenzio, M. Caroprese, S. Pelosi, A. Santillo, A. Sevi and A. Braghieri

57. Contextual volume grading vs. spectral calibration

    L.B. Christensen, A. Lyckegaard, C. Borggaard, R. Romvari, E.V. Olsen, W. Branscheid and M. Judas

58. Contextual analysis of CT scanned pig carcasses

    A. Lyckegaard, R. Larsen, L.B. Christensen, M. Vester-Christensen and E.V. Olsen

59. Carcass and meat quality of young bulls in Slovac Republic

    J. Mojito, J. Kožuch, K. Zaujec and R. Lahucky

60. Improvac immunized boars compared to surgical castrates: control of boar taint and growth performance

    E.T.F. Silveira, E. Poleze, O. Umehara, A.P. Tonietti, M.L.T. Buzelli, M.M.H. Haguiwara, L. Miyagusku and D. Hennessy

61. A comparison of meat characteristics between duck and chicken breast

    S.-T. Joo, M.D. Shawkat Ali, G.-H. Kang, Y.-H. Hwang and G.-B. Park

62. Femur strength of pigs

    M. Ruusunen, K. Partanen and E. Puolanne

63. Meat quality in Lombardia region Italy

    L. Bertocchi, R. Bravo, E. Monti, R. Tadeo, S. Benicchio and C. Sgoifo Rossi

64. Sensory characteristics of suckling lambs. Influence of breed and slaughter weight

    I. Revilla, G. Rodríguez-López and A.M. Vivar-Quantana

65. Characteristics of beef steaks from “Carne de la Sierra de Guadarrama” quality label

    M.T. Silva, S. Velasco, O. Mozun, P.F. Rouco, J.F. Calahorra and L. Ruiz

66. Comparison of 3 pig breeds in terms of meat quality and evaluation of cut off criteria for estabilishing a quality program

    D. Mörlein, G. Link and M. Wicke

67. Comparison of intramuscular fat, drip loss, CIE a* value, fatty acids and aroma pattern in pork from three different breeds

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

68. Effect of meat quality and storage characteristics depending on PSE status of broilers breast meat

    H.S. Chae, N.K. Singh, Y.M. Ahn, S.G. Jong, J.S. Ham and D.H. Kim

69. Intramuscular collagen characteristics of double-muscled and normal Japanese Shorthorn steers

    N. Shiba, A. Watanabe, T. Suzuki, E. Tsuneishi, M. Matsuzaki, M. Higuchi and H. Iwamoto

70. Establishment of subcutaneous preadipocyte clonal line from Chinese Meishan pig

    I. Nakajima, M. Oe, S. Muroya, N. Kanematsu and K. Chikuni

71. Evaluation of carcass composition in live pigs with on-farm ultrasound measurement

    M. Honkavaara, K. Partanen and H. Siljander-Rasi

72. Carcass and meat quality of Duroc-boar offspring

    F.J. Tan, T.H. Huang, Y.Y. Tseng and H.W. Ockerman

73. Effect of fat score on the quality of various meat products

    R. Haborn, P. Eberhard, D. Guggisberg, P.Piccinali, H. Schlichtherle-Cerny, D. Scherrer and G. Bee

1.3. MEAT QUALITY-MUSCLE BIOLOGY AND BIOCHEMISTRY

1. Effects of post-mortem temperature on isometric tension, shortening and pH in ostrich muscle

   L.C. Hoffman, S.St.C. Botha and T.J. Britz

2. Studies on ATP related compounds, free amino acids and free sugars of pork from different breeds of pigs in Taiwan

   M.T. Chen and Y.W. Huang

3. The calpain system in chicken skeletal muscle and changes in proteolytic activity during ageing

   H.L. Lee, V. Santé-Lhoutellier, S. Vigouroux, Y. Briand and M. Briand

4. The post mortem activity of glycogen debranching enzyme

   M. Ylä-Ajos and Eero Puolanne

5. Composition of tropomyosin isoforms and myosin heavy chain isoforms in bovine muscles

   M. Oe, I. Nakajima, S. Muroya and K. Chikuni

6. Antithrombin III from bovine skeletal muscle: purification, characterisation and cellural location

   C. Herrera-Mendez, L. Aubry, G. Coulis and A. Ouali

7. Tightly bound calcium within I band: possible fuction in titin aggregation and calpain 1 binding to titin

   G. Coulis, L. Aubry, C. Herrera-Mendez and A. Ouali

8. Comparison of histochemical characteristics and meat quality traits in different pig breeds

   Y.C. Tyu, Y.M. Choi, S.H. Lee, G.W. Go, H.G. Shin and B.C. Kim

9. Prerigor skeletal alteration to improve beef muscle tenderness

   P. Tribot Laspiè Y.M. Chatelin

10. Influence of myosin isoforms on histochemical properties and meat quality in pigs

    Y.M. Choi, Y.C. Ryu, S.H. Lee, G.W. Go, H.G. Shin and B.C. Kim

11. The relationship between the collagen characteristics in muscle and marbling of beef

    A. Listrat, A.L. Pissavy, C. Jurie, C. Lethias, D.W. Pethick and J.F. Hocquette

12. Myoglobin layers in meat: a multispectral imaging approach

    B. Hernández, C. Sáenz, C. Alberdi, S. Alfonso and J.M. Diñeiro

13. Changes in enzymes associated with energy metabolism in pre and post mortem Longisimus thoracis bovine muscle analysed by proteomics

    X. Jia, K.I. Hildrum, F. Westad, E. Kummen, L. Aass and K. Hollung

14. Detection of multiple protease activities in bovine skeletal muscles by two-dimensional zymography

    M. Higuchi, N. Shiba, A. Watanabe and Y. Ueda

15. Drip loss influences muscle structural analysis of the porcine Longissimus dorsi post mortem

    G. Link, D. Mörlein and M. Wicke

16. Differential regulation of calpastatin promoters by agents that affect pork tenderness

    P.L. Sensky, K.K. Jewell, T. Parr, R.G. Bardsley and P.J. Buttery

17. Thermally-induced conformational changes of natural actomyosin extracted from normal and PSE pork Longissimus

    H. Wang, M. Pato, Z. Pietrasik and P.J. Shand

18. Two-dimensional gel analysis of troponin T isoforms and fragments during post mortem aging

    S. Muroya, M. Oe, I. Nakajima and K. Chikuni

19. Conversion of methmyoglobin into red myoglobin derivative by Pseudomonas fragi

    M. Motoyama, M. Kobayashi, K. Sasaki and M. Mitsumoto

20. Sol-gel immobilized luciferase-based ATP biosensor for meat quality determination in post mortem pig muscle

    A.D. Weaver, S.S. Jedlicka, J.L. Rickus, B.C. Bowker and D.E. Gerrard

21. The calpain system in 15 European cattle breeds and relationship to shear force

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

22. Calpain-1 activity is related to drip loss in commercial pork production

    P.P. Purslow, M.C. Cha, S. Wang, I.B. Mandell, T. Widowski, C.F.M. de Lange, A. Robinson, J. Brown and E.J. Squires

23. MMP-9 activity is increased in the fibroblasts but not myoblastd in response to glycoprotein coating

    M.C. Cha and P.P. Purslow

24. Differentiation of acid meat from other quality groups (RFN and PSE) through the analysis of proteins from its drip

    E. Pospiech, B. Mikołajczak, E. Iwańska, B. Grześ, A. Łyczyński and W. Kapelański

25. Single nucleotide polymorphisms in the calpain and calpastatin genes and beef tenderness

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

26. Manipulation of the rate of proteolysis in bovine M. longissimus dorsi

    P. Sullivan, A. White, M. Cairns and A.M. Mullen

27. Fibre type of Korean native pork and its effects on post mortem proteolysis

    I. Hwang, B.Y. Park and C.S. Lee

28. Desmin, 30KDa post mortem patterns and the calpain system as indicators of tenderness in beef animals

    G.L. Marais, L. Frylinck, P.E. Strydom, E.C. Webb and J.D. Snyman

2. MEAT SAFETY

1. Risk analyses based control of Salmonella on pork cuts on the island of Ireland

   D.M. Prendergast, S.J. Duggan and G. Duffy

2. Evaluation of microbiological performance objectives for the beef industry

   P. Nally, E. Cummins, F. Butler, S. O’Brien, E. Carney, G. Duffy and J.J. Sheridan

3. Salmonella migration into marinated turkey breast after contamination during three steps of the marination process

   v. Tuntivanich, A. Orta-Ramirez and A.M. Booren

4. Quantification of total viable counts (TVC´s) on fresh meat carcasses by novel real-time polymerase chain reaction

   A. Donal, C. Burgess, T. Barry, S. Fanning and G. Duffy

5. Towards the development of a rapid nucleic acid based technique for the sensitive and specific detection of Salmonella spp. on fresh meat

   E. McCade, C. Burgedd, S. Fanning, T. Barry and G. Duffy

6. Development of methods for the isolation and detection of Campylobacteriacae in the meat food chain

   Ó.A. Lynch, C. Cangey and G. Duffy

7. The effect of meat safety systems at high throughput abattoirs on the microbiological quality of meat

   P.A. Tshabalala, E. Buys and H.L. de Kock

8. Dissemination of Salmonella spp. in a large poultry slaughter plant

   L. Briceño, C. Narváez-Bravo, A. Rodas-González, T.E. Wittum and A.E. Hoet

9. Presence of Salmonella spp. in pig carcasses during slaughter: direct or cross contamination?

   M. Viera-Pinto, R. Tenreiro and C. Martins

10. Steam vacuum versus knife trimming for beef slaughter

    B. Steenberg, B. Dalsgaard, J.P. Teilmann and H. Christensen

11. The production and microbial quality of skin-on sheep carcasses

    A.V. Fisher, C.A. Wilkin, G. Purnell and M. Howell

12. Regulatory HACCP – Carcass and environmental surface bacterial indicator numbers in UK red meat slaughterhouses

    M. Howell, S.M. Avery. C.-A. Wilkin, D.J.I. Thomas, S. Buncic and M.L. Hutchison

13. PCR molecular typing to trace Salmonella spp. in Alheira production lines

    A. Estéves, T. Aymerich, M. Garriga, L. Patarata, M.C. Fontes and C. Martins

14. Shiga toxin-producing Escherichia coli (STEC) in dry sausages

    R. Pichner, H. Hechelmann, H. Steinrück and M. Gareis

15. Microbial safety of “Salsiccia sardia”, a typical Italian semi-dry naturally fermented sausage

    D. Meloni, A. Mureddu, M.M. Colleo, R. Diana and R. Mazzette

16. Screening of bacteriocin-producing bacteria associated in traditional Thai fermented beef (mum)

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

17. Listeria monocytogenes from meat and meat-processing environments: biofilm formation, motility and hydrophobicity

    A. Vergara, V. D’Orio, D. Paludi. G. Di Bonaventura, R. Piccolomini, G. Colavita and A. Ianieri

18. Reduction of Campylobacters on poultry using steam or hot water heat treatments and subsequent chilling

    G. Purnell, J.E.L. Corry and C. James

19. Safety of traditional fermented sausages: research on protective cultures and bacteriocins

    J. Gasparik-Reichardt, Sz. Tóth, L. Cocolin, E.H. Drosinos, M. Hadziosmanovic, F. Caklovica, L. Turubatovic and I. Petrohilou

20. The growth characterisation of Listeria monocytogenes in different meat products under various conditions

    J. Gasparik-Reichardt, S. Pércsi, E. Horváth, S. Tóth and G. Szabó

21. Prevalence of Escerichia coli O157:H7 and Salmonella spp. in fresh meat and meat products in Catalunya, Spain

    L. Cabedo, L. Picart i Barrot and A. Teixidó i Canelles

22. Serotypes and antimicrobial resistance of Salmonella enterica on red meat carcasses and in the lairages after cleaning, in the south-west of England

    A. Small, C. James. G. Purnell, S. James, R. Davies, M. Howell, M. Hutchison and S. Buncic

23. Moisture-enhanced pork-microbial safety and eating quality

    A. Gunvig and M.A. Tørngren

24. Physicochemical and microbiological changes in spanish chorizo during ripening: effect of fat and lean origin and paprika type

    C. Vieira, B. Martínez, M.T. Díaz, M.J. Sanchez, M. Sanchez and M.D. Garcia

25. Influence of pre-slaughter holding on the bacterial quality of market hogs and carcasses

    F.J. Tan, C.C. Fang, C.Y. Cheng, Y.Y. Tseng, Y.C. Lin and D.C. Liu

26. Evaluation of Toona sinensis ethanol extract against selected microorganisms

    F.J. Tan, R.W. Chen and M.T. Chen

27. “Sremska” sausage with the addition of protective cultures and bacteriocins

    S. Saicic, D. Karan and S. Veskovic-Moracanin

28. Efficacy of simple methods of cleaning for red meat abattoir lairages

    A. Small, C. James, G. Purnell, P. Losito, S. James and S. Buncic

29. Assessment of the usability of chemical indicators associated with growth of lactic acid bacteria in a processed meat product

    J.J. Leisner, B.G. Laursen and D.V. Byrne

30. Mass spectrometry-based sensor analysis of raw meat for the authentication of animal feeding

    V. Vasta, J. Ratel and E. Engel

31. Mycological and mycotoxicological analysis of sage used in the meat industry

    L. Petrović, V. Jankovic, M. Škrinjar, j. Vukojević and M. Radmili

32. WHO-PCB-TEQ of herbs from different origins

    S. Kleinhenz, K.-H. Schwind and K.-O. Honikel

33. Study of the content of cadmium and lead in meat of broilers frowth in the North-Caucasus region of the Russian federation

    I.M. Tchernoukka, Yu.E. Kalinova and O.N. Orlova

34. HPLC method for the analysis of dexamethasone in feed and water for livestock

    M. Reig, L. Mora, M. Flores and F. Toldrá

35. Formation of biogenic amines in frankfurter sausages treated with high pressure

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

36. Behaviour of three pathogens in Portuguese chouriço innoculated with selected indigenous lactic acid bacteria

    L. Patarata, M.J. Fraqueza, M. Elias, M. Rua-Pinto, A. Esteves, A.S. Barreto and M.C. Martins

3. MEAT PROCESSING AND PACKAGING TECHNOLOGY

1. Evolution of intramuscular fatty acid composition during lamb meat storage in high oxygen or vacuum packs

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

2. Colour of minced meat under carbon monoxide

   P. Pipek, M. Izumimoto, O. Smékal and E. Milatová

3. Display life of fresh pork sausage: a comparison between two different packaging systems

   E. Chiavaro, E. Zanardi, B. Bottari and A. Ianieri

4. Higher colour stability in steaks of beef loin aged in vacuum compared with high-oxygen modified atmosphere

   G. Lindahl, A.-C. Enfält, Å. Lagerstedt and K. Lundström

5. Possible applications of ovotransferrin-incorporated κ-carragenan-based film as packaging for fresh chicken fillet during cold storage

   K.H. Seol, D.K. Lim and M. Lee

6. Shelf life of pork in a modified atmosphere packaging with humidity adsorber system

   O. Almeida, M.J. Fraqueza and A. Barreto

7. Shelf life of vacuum packaged cooked ham sliced on hypermarket shop conditions

   M.I. Teixeira, A.S. Barreto, J. Barbosa and M.J. Fraqueza

8. Influence of carbon monoxide/high carbon dioxide atmosphere packaging on turkey meat shelf and the subsequent development of a pink colour after cooking

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

9. Carbon dioxide injection grinding and high oxygen modified atmosphere packaging effects on ground turkey meat quality

   P.L. Dawson, J.C. Acton, I.Y. Han and R. Dhananjayan

10. Surface pigment shifts during light display for ground beef in high oxygen modified atmosphere packaging

    J. Buchanan and J.C. Acton

11. Effect of different antioxidants (vegetable extracts) on meat colour stability and lipid oxidation of minced beef

    E. Thomas, V. Scislowski and M. Renerre

12. Effect of residual oxygen and lighting mode on colour and lipid oxidation of turkey cooked-ham stored in MAP

    E. Lemoine, E. Roussel, D. Riff, P. Gatellier and M. Renerre

13. Evolution of microbiological and sensory quality along storage of packaged “salchichón” enriched in MUFA and PUFA

    B. Rubio, B. Martínez, M.J. Sánchez, M.D. García-Cachán, J. Rovira and I. Jaime

14. Storage of packaged sliced “salchichón” enriched in MUFA or PUFA: effect on colour and oxidation stability

    B. Rubio, B. Martínez, C. Molinero, M.D. García- Cachán, J. Rovira and I. Jaime

15. Effect of packaging and endpoint temperature on internal cooked colour of pork chops measured by VideometerLab 2

    C. Borggaard, M. Hviid and T. Fihl

16. Effect of two types of packaging on quality of previously frozen lamb meat

    M. Mota, N. Soto, M.F.J. Peñúñuri, C.J. Velásquez, G. Torrescano, A. Sánchez-Escalante and E. Díaz

17. Sensory evaluation of beef steaks stored in MA combinations of CO, CO2, N2 and O2

    N.T. Madsen and I. Clausen

18. Antioxidant active packaging for beef using oregano extracts

    J. Camo, T. Pérez, J.A. Beltrán and P. Roncalés

19. Modified edible coating for meat products

    A.B. Lisitsyn, E.A. Evstafyeva and E.I. Ukrainskaya

20. Collagen paste obtained from pigskin defatted with supercritical carbon dioxide

    S. Beltrán, E.M. Vaquero, M.T. Sanz and I. Jaime

21. Effects of pH and corn oil addition on mechanical and permeability properties of gelatin-based films

    L.Z. Wang, S.A. Hogan, L.Liu, J. Holmes, J.F. Kerry and J.P. Kerry

22. Histological characterisation of the effect of added salt in fresh beef sausage

    R. Labas, T. Astruc, R. Taylor, J.L. Martin and J.L. Vendeuvre

23. Salt effect of beef fresh sausage ultrastructure

    T. Astruc, R. Labas, B. Gaillard-Martinie, R. Taylor, J.L. Martin and J.L. Vendeuvre

24. Influence of onion on physico-chemical characteristics of “Morcilla de Burgos”

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

25. Relationship between total dietary fibre and the amount of onion used in manufacture of “Morcilla of Burgos”

    M. Gomez-Recio, L. Gonzalez-Arnaiz, L.I. Cuevas, I. Jaime and J. Rovira

26. Composition and physicochemical characteristics of “chorizo” from the Hidalgense Huasteca region in Mexico

    V. Austria, S. Soto, I. Caro, N.B. Fonseca, Güemes and J. Mateo

27. Quality of halves and meat of pigs obtained in different models of crossbreeding with large Yorkshire

    Lj. Petrović, N. Džinić, V. Tomović, S. Timanović, P. Ikonić and T. Tasić

28. Product quality of loin hams manufactured with various salt levels

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

29. The effect of radio frequency power on tempering times and temperatures in beef blends of varying composition

    K. Farag, D.J. Morgan, D.A. Cronin and J.G. Lyng

30. Effect of various treatments on the texture softening of post-breeding mature cows meat

    A.M. Ahhmed, N. Matsumoto, S. Kawahara, K. Ohta, R. Kuroda, T. Okayama, K. Nakade, M. Numata, T. Nkamura and M. Muguruma

31. Residual nitrite levels in different types os sausages

    S. Saicic, D. Vranic and D. Trbovic

32. Salt-reduced lyoners without ingredients declared by E-numbers

    R. Hadorn, M. Suter and J. Javor Qvortrup

33. Antioxidant effects of Malaysian plant extracts in mechanically deboned chicken meat sausage

    A.S. Babji, A. Noriham and A. Aminah

34. Effects of adding clove buds and cinnamon bark extracts on the oxidative stability of chicken meatballs

    K.W. Chan and A.S. Babji

35. Stability of endogenous antioxidant enzymes in Chinese semi-dry sausages affected by dry-temperature and stored time

    T.-T Chang and K.-J. Lin

36. Effect of garlic on lactic acid and bacteriocins production of bacteriocin-producing lactic acid bacteria associated in Nham (Thai fermented meat) during fermentation

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

37. Physicochemical characteristics of chinese meatballs with mechanically deboned bullfrog meat added

    F.J. Tan, Y.J. Chen, J.M. Su, P.J. Shiu and Y.C. Wu

38. Evaluation of Toona sinensis water extract on physico-chemical characteristics of pork patties during storage

    F.J. Tan and S.Y. Lu

39. Sensory and colour characteristics of Bulgarian dry-fermented sausages with addition of natural antioxidants

    S. Dragoev and D. Balev

40. pH effect of natural antioxidants on lipolysis and pH of dry-fermented sausages “Lukanka” type

    S. Dragoev and D. Balev

41. Evaluation of antioxidative efficiency of Chinese Mahogany (Toona sinensis roemo) in fresh chicken sausages during storage at 4 oC

    D.C. Liu, R.T. Tasu, Y.C. Lin and F.J. Tan

42. Possibility of previously blanched and cured beef to be used for corned beef production

    L. Turubatović and P. Radetić

43. Influence of different cutted knives on batter quality band properties of cooked sausages

    W. Schnäckel, I. Micklisch, J. Krickmeier and D. Schnäckel

44. Effect of radiation processing of pork products on its lipids

    E. Zanardi, A. Battaglia, S. Ghidini, M. Conter, A. Badiani and A. Ianieri

45. Development of a modified dry curing process for pork

    J.E. Hayes, T. Kenny, P. Ward and R. Kennedy

46. Modification of a dry curing process for beef

    J.E. Hayes and T. Kenny

47. The mechanism controlling heat and mass transfer on frying of beef burgers

    B. Kovácsné Oroszvári, E. Bayod, I. Sjöholm and E. Tornberg

48. Simulation of a design of a lab scale radio frequency heating unit of hamburgers

    M. Rayner and E. Tornberg

49. Chemical characteristics of desalted and non-desalted Istrian dry-cured hams

    M. Krvavica, S. Vidaček, H. Medić, K. Botka-Petrak and T. Petrak

50. Effect of the freezing process on raw material during the manufacture process of “Cecina de León”

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

51. Influence of new preservation techniques on sensory characteristics of “Morcilla de Burgos”

    A.M. Diez, L. González-Arnaiz, E.M. Santos, I. Jaime and J. Rovira

52. Effect of aspartic protease from Aspergillus oryzae on the tenderness of beef

    Z. Pietrasik and P.J. Shand

53. Effect of salt treatment on beef meat protein thermal behaviour

    D. Pighin, A. Pazos and C. Gonzalez

54. Effect of whey protein concentrate, sodium chloride and cooking temperature on physicochemical and technological parameters of sous vide cooked beef muscles

    N. Szerman, A.M. Sancho, C.B. Gonzalez, A.A. Pazos and S.R. Vaudagna

55. Antioxidant activity of grape seed extract in ground pork meat

    A.I. Mandić

56. Effect of reducing the amount of nitrite in organic meat products

    T.J. Verkleij, F.K. Stekelenburg and D. Stegeman

57. Effects of potassium lactate and display lighting on shelf-life of fresh-pork-sausage patties

    S.M. Ryan, M. Seyfert, M.C. Hunt, J.P. Grobbel, D.E. Johnson and R.A. Monderen

58. Combined treatment of porcine plasma with microbial transglutaminase and cysteine-effects on the foeming and emulsifying properties

    N. Fort, P. Salvador, D. Parés, M. Toldrà, C. Carretero and E. Saguer

59. Quality of turkey hamburgers processed with ground Scutellaria baicalensis Georgi roots

    M. Korzeniowska, A. Wojdylo, M. Sobota, A. Sujecka and W. Kopec

60. Quality of cured and smoked beef tenderised by various chemical substances

    T. Szmanko, M. Korzeniowska and M. Jezlowicka

61. Actin fragments generated during dry-cured ham processing

    M.A. Sentandreu, M. Armenteros, J.J. Calvete, M.C. Aristoy and F. Toldrá

62. The effect of muscle type and storage on binding strength and cooking loss restructured porcine meat

    B.R. Madsen and L. Kristensen

63. The effect of ripening temperature on some properties of turkish dry-fermented sausage (Sucuk)

    G. Yildiz-Turp, I. Eren, M. Serdaroğlu and F. Kaymak-Ertekin

64. Effects of dried apricot pulp on functional properties of beef sausages

    Ç. Purma and M. Serdaroglu

65. Antioxidative effect of sodium ascorbate, garlic and onion in fresh pork belly loin during refrigerated storage

    S.Y. Park and K.B. Chin

66. Evaluation of the effect of different cooking treatments on the tenderness and cook loss of injected bovine forequarter muscles

    H. Walsh, S. Martins, E.E. O’Neill, J.P. Kerry, T. Kenny and P. Ward

67. Characterisation of onion Allium cepa l. var. Horcal volatile compounds in “Morcilla de Burgos”

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

68. Effect of transglutaminase on the textural properties of meat emulsions

    M. J. Beriain, M. J. Arrizubieta, D. Pascual, M. V. Sarries, P. M. Diéguez, G. Indurain, M. San Roman, A. Igea and K. Insausti

69. Evaluation of the possibility of application of pork hams with PSE syndrome to production of dry cured hams

    M. Olkiewicz, P. Moch and H. Makała

70. The influence of processing parameters on leucine catabolism by a strain of Staphylococcus simulans

    H.Y. Wang, P.L. Li and C.W. Ma

71. Ohmic cooking of non comminuted beef biceps femoris

    M. Zell, J. G. Lyng, D.A. Cronin and D.J. Morgan

72. Comparison of minke whale (Balaenoptera acutorostrata) fermented sausages with more common salami products from pork and beef

    B. Egelandsdal, T.C. Johannesen, D. Ekeberg, T. Bruun and E. Slinde

73. Effect of ionising radiation on the colour and oxidative rancidity of stored meat purees containing antioxidants

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

74. The effect of starter cultures and fermentation times on the processing and sensory properties of cured beef prepared from forequarter muscles

    D. Keenan, T. Kenny and J.P. Kerry

75. The effect of hot boning and elevated brine temperature on the processing and sensory properties of cured beef prepared from silverside and forequarter muscles

    D. Keenan, J. Hayes, T. Kenny and J. P. Kerry

76. Relationship between fat level and quality characteristics of ground pork patties cooked by microwave energy

    J.H. Choi, J.Y. Jeong, Y.S. Choi, E.S. Lee, J.M. Kim and C.J. Kim

77. Colour stability of beef stored under vacuum packaging and its relationship to carcass fatness

    K. Insausti, G. Indurain, M.V. Goñi, V. Sarriés, B. Hernández and M.J. Beriain

4: CONSUMER TOPICS

1. Critical points in the transport of lambs to slaughter in Spain that may compromise the animals’ welfare

   J. Escos, G.A. María, J. López, S. Alierta, S. García-Belenguer and G. Liste

2. Correlation between sensory and physico-chemical parameters used in evaluation of suckling lamb meat quality

   I. Revilla and A.M. Vivar-Quintana

3. Inter and intramuscular variation on sensory characteristics of beef steaks

   S. Velasco, M.T. Silva, F. Ruiz de Huidobro and E. Miguel

4. Survey of us retail beef shear force

   K.L. Voges, C.L. Adams, J.C. Brooks, R.J. Delmore, D.B. Griffin, D.S. Hale, W.R. Henning, D.D. Johnson, C.L. Lorenzen, R.J. Maddock, R.K. Miller, J.B. Morgan and J.W. Savell

5. Multivariate prediction of sensory tenderness/hardness from Warner Bratzler shear press curves of beef

   K. I. Hildrum and B. Narum

6. Development of a new soft chicken loaf particularly for elderly persons and infants

   M. Muguruma, A. M. Ahhmed, Y. Namba, S. Kawahara, K. Ohta, H. Tanabe, R. Kuroda, K. Nakade, M. Numata and T. Nakamura

7. Production of beef carcass according to consumers demands

   S. Aleksic, M.M. Petrovic, B. Miscevic, L. Sretenovic, V. Pantelic and D. Tomaševic

8. Segmentation of Japanese consumers’ beef choice according to results of conjoint analysis

   K. Sasaki, H. Aizaki, M. Motoyama and M. Mitsumoto

9. Does freezing positively or negatively affect shear force and sensory quality in beef?

   Å. Lagerstedt, M. Marcazzani, L. Enfält, L. Johansson and K. Lundström

10. Label influence on kid’s meat acceptability by Spanish consumers

    M. M. Campo, C. Sañudo, I. Cilla, J. L. Olleta, M. R. Jiménez-Badillo, E. Muela, R. Delfa, A. Horcada and M. J. Alcalde

11. The relationship between subjective ranking of steaks in a national competition with objective quality measurements

    R. Bickerstaffe, A.E. Bekhit, K. Gately and F. Greig

12. Integration of sensory and consumer drivers in quality control to optimise product production and development in the meat industry acronym: The consense approach

    D. V. Byrne

13. Fatty acid profile and consumer taste evaluation of pork as influenced by dietary linseed or fish oil supplementation

    L. Haak, K. Van Walleghem, S. De Smet, D. Fremaut and K. Raes

14. Effects of electrical stimulation on sensory quality of reindeer meat

    L. Johansson, E. Wiklund, G. Aguiar, P.J. Bechtel and G. Finstad

15. Characteristics of beef and pork consumption in Mexico: A case study

    L. M. Sagarnaga Villegas, J. M. Salas González, J. L. Chávez Barraza and F. Cervantes Escoto

16. Perceptions of beef eating quality in Northern Ireland

    L.J. Farmer, A.W. Gordon, T.D.J. Hagan, J. Hanna, E.L.C. Tolland, I.J. Tollerton, D.J. Devlin, B.W. Moss and N.F.S. Gault

17. Key flavour precursors in chicken

    L. J. Farmer and M. Aliani

18. Biogenic amines as a quality index for lightly preserved meat products: Acronym (BIAMININDEX)

    D.V. Byrne and J.J. Leisner

19. Lipid oxidation and sensorial acceptance of gas-stunned suckling lamb meat

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

20. The use of taste and odour sensors to evaluate the flavour of beef during conditioning

    T. Okayama, M. Iwasaki, H. Kamisoyama, M. Muguruma, M. Kaya, K. Nodake, M. Numata, M. Okada, J. Kita, E. Tokuyama and T. Uchida

21. Relationship between internal temperature and parameters measured by an electronic nose during meat cooking

    P. Cornale, S. Barbera, G. Sala and G. Masoero

22. Multiple protein phases approach for better understanding meat product quality – unravelling key interactions by using a multiple phase aggregation model

    C. Don, R. P. Happe, T. J. Verkleij and G. Wijngaards

23. The influence of end-point cooking temperature on shear force measurements

    C.E. Devine, R.W. Wells and M. North

24. Variation of meat shear force measurements – a characteristic of meat

    C.E. Devine, R.W. Wells and M. North

25. Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat qualities

    S. Støier, M.D. Aaslyng, L. Lauridsen, W.L.P. Bredie and A.S.Jørgensen

26. Possibility of nitrite, phosphate and pork fat substitution in poultry frankfurters production

    Z. Pejkovski, M. Kratovalieva, T. Polak, A. Rajar, L. Gašperlin and B. Žlender

27. Relationship between consumer scores and oxidative status of beef

    V. Sierra, B. Caballero, M. Mocha, M.J. Martínez, K. Osoro, D. Tolivia, M.J. Rodríguez-Colunga, A. Coto-Montes and M. Oliván

28. Non-volatile taste compounds of differently processed duck

    Y. Liu, X.L. Xu and G.H. Zhou

29. Generation of meaty flavours during the processing of dry fermented sausages

    A. Marco, J.L. Navarro and M. Flores

30. Fatty acids and minerals affect the liver-like off-flavour in cooked beef

    B.E. Jenschke, J.M. Hodgen and C.R. Calkins

31. Volatile aroma compounds of cooked suckling lamb meat

    M.T. Osorio, J.M. Zumalacárregui, B. Fonseca and J. Mateo

5: MEAT TECHNOLOGY – HOT TOPICS

1. Influence of pelvic suspension and RN─ genotype on shear force and sensory quality in pork loin

   L. Enfält, I. Hansson, L. Johansson and K. Lundström

2. A procedure to accelerate the chilling rate of porcine semimembranosus muscle

   L. Voutila, N. Linqvist, M. Ruusunen and E. Puolanne

3. The effect of accelerated chilling of carcasses on pork semimembranosus muscle colour

   V. Tomović, L. Petrović, N. Džinić, T. Tasić and P. Ikonić

4. The tenderising effect of marination with citrus juices on beef with high connective tissue content

   G. Mutaf, E. Eyiler, A. Yarali and A. Oztan

5. Systematic decomposition and conceptual model of the complex index of extrudates quality

   A.B. Lisitsyn, V.B. Krylova and A.O. Blinov

6. Effect of relative humidity of drying air during the resting period on the appearance, texture and flavour of dry-cured hams

   J. Arnau, M.D. Guàrdia, L. Guerrero and P. Gou

7. Electron beam treatment and storage on colour and lipid oxidation of drycured Iberian ham slices

   R. Cava, L. Ladero, D. Morcuende, M. R. Ramírez and A. Carrasco

8. Tender pork through stepwise chilling

   K. Rosenvold, U. Borup and M. Therkildsen

9. Mechanical tenderisation and enhancement improve eating quality of beef from dairy cows

   K. Rosenvold, I. Clausen and N. T. Madsen

10. Consumer evaluation of beef muscles for use as “fajitas” after mechanical and/or enzymatic tenderisation

    L. Garcia, D. Huerta-Montauti, R.K. Miller, C.E. Schuehle Pfeiffer, K.D. Pfeiffer, K.L. Voges, W.N. Osburn and J.W. Savell

11. Meat tenderisation of beef meat by different methods

    S. Failla, M. Contò, S. Ballico, F. Signorelli, A. Ficco and M. Mormile

12. New industrial method of marbling evaluation of pork muscles

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

13. Testing the meat standards Australia (MSA) model on Irish beef

    K. Brandon, P. Allen, R. Polkinghorne, A. Gee, J. Lau and M. Drennan

14. Effects of electrical stunning and stimulation on meat quality under commercial conditions in Uruguayan beef cattle

    G. Brito, C. Fiol, J.M. Soares de Lima and M. Del Campo

15. Optimisation of a new generation pre-dressing electrical stimulation unit

    E. S. Toohey and D. L Hopkins

16. Increasing the stimulation response from medium voltage electrical stimulation

    K.L. Pearce, D.L. Hopkins, D.W. Pethick, D. Gutzke, I. Richards, P.I. Fuller and J.K. Phillips

17. The impact of new generation pre-dressing mid-voltage electrical stimulation on colour stability

    E. S. Toohey and D. L Hopkins

18. Physiological understanding of electrical stimulation

    P.I. Fuller, K.L. Pearce, R. Taplin, K.E. Creed, D. Gutzke, D.W. Pethick and J.K. Phillips

19. Effects of low voltage electrical stimulation on bovine longissimus and adductor muscles

    V. Høst, E. Veiseth, K. Hollung, T. Frøystein, X. Jia, L. Aass and K.I. Hildrum

20. Inter-muscular responses to extended low voltage electrical stimulation of lamb

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

21. Tenderness of typical South African cattle breed crosses, the effects of feed withdrawal period and electrical stimulation

    L. Frylinck, P.E. Strydom, E.C. Webb, J. Anderson and J.D. Snyman

22. Polarimetric ohmic probes for the assessment of meat ageing

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

23. FT-IR microscopy as a tool to investigate protein secondary structural changes of muscle tissue in industrial processes like heat treatment

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

24. The measurement of pig carcass lean meat percentage with X-ray computed tomography

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

25. Mid-infrared transmission spectroscopy to quantify intramuscular fat, protein and dry matter content in pig meat

    L. Enfält, G. Zamaratskaia, V. Olsson, L. O. Sjaunja and K. Lundström

26. Effects of ph- and temperature decline curves on pork quality determined under different commercial chilling conditions

    E. Kurt and R. E. Klont

27. Quality evaluation of different types of dry cured ham by an electronic nose

    J. González-González, A. Camarero, I. Jaime and J. Rovira

28. Prediction of bovine meat tenderness using image analysis technique

    S. Abouelkaram, M. El Jabri, J.L. Damez, D. Roux and B. Picard

29. The use of near infrared reflectance spectroscopy (NIRS) to predict bovine maronesa breed meat tenderness

    J.A. Silva, S. Andrés, A.L. Soares, C. Martins and A.M. Bruno-Soares

30. Using image analysis of tomographic images for studying changes in the subcutane fat layer during growth of young pigs

    C. Borggaard, M.T. Madsen, F. McEvoy, E. Svalastoga and H.H. Thodberg

31. Investigating the behavioural properties of adipose tissues using confocal laser scanning microscopy

    D.A. Brüggemann and M.A. Lawson

32. Near infrared reflectance spectroscopy in the prediction of nutritional and rheological quality traits of Bauernspeck

    S. Balzan, F. Blaas, L. Serva, M. Mirisola, V. Giaccone, I. Andrighetto, S. Segato and E. Novelli

33. 3D mapping of beef M. longissimus using near infrared spectroscopy changes and Mahalonobis distance

    P.W. Hansen L. Streeter, R. Burling-Claridge, M. North and C. E. Devine

34. Use of reflectance spectroscopy to predict ultimate pH of beef meat

    S. Failla, F. Signorelli, S. Ballico, M. Contò and F. Vincenti

35. Discrimination of beef vs. pork meat and sample preparations by an electronic nose (EN): Preliminary static and dynamic results

    S. Barbera, P. Cornale, G. Sala and G. Masoero

36. Differentation of beef according to the pre-slaughter diet of cattle using the stable isotope ratios of carbon and nitrogen

    A.P. Moloney, B. Bahar, O. Schmidt, F.J. Monahan, P. O’Kiely and C. Scrimgeour

37. Temporal change in the carbon stable isotope ratios of beef following a change in ration composition

    F.J. Monahan, O. Schmidt, A.P. Moloney, P.G. Dunne, C.M. Scrimgeour and I.S. Begley

38. Muscle study with multispectral image analysis

    S. Abouelkaram, S. Chauvet, M. El Jabri, P. Strydom, D. Bertrand and J.L. Damez

39. Estimation of visible fat content in beef M. longissimus using near infrared spectroscopy

    L. Streeter, P.W. Hansen, R. Burling-Claridge, M.J. Cree, R. Kunnemeyer and C.E. Devine

40. Post mortem aging and freezing of camel meat (a comparative study)

    R. Shariatmadari and M. Kadivar

41. Functional and ultrastructural properties of camel meat

    R. Shariatmadari and M. Kadivar

42. Beef cattle commercialisation in Mexico: A case study

    J. M. Salas González, L.M. Sagarnaga Villegas, J.L. Chávez Barraza and F. Cervantes Escoto

43. Development of a meat goat selection, carcass evaluation and fabrication guide

    K.W. McMillin and F. Pinkerton

6: MEAT AND HEALTH

1. Healthy beef – the effect of diet on the fatty acid composition of beef from Hungarian Grey and Holstein-Friesian young bulls

   G. Holló, J. Seregi, K. Ender, I. Repa I. Holló and K. Nuernberg

2. Evaluation of fermented sausages manufactured with functional starter cultures and various fat levels

   Y.J. Kim, H.C. Lee and K.B. Chin

3. Development of meat products with lutein for eye health

   I. Csapo, K. Incze, A. Kovacs, L. Zelenak and J. Zsigo

4. Effect of encapsulated conjugated linoleic acid on meat quality, carcass and fatty acid composition of beef steers

   R.I. Richardson, J.D. Wood, K. Hallett, A.V. Fisher and K.J. Shingfield

5. Effect of nutrition on fatty acid profile and quality of pork in two genotypes

   G. Mas, C.E. Realini, M. Llavall, M.A. Oliver, M. Gispert, I. Díaz, J. Tibau, R. Roca and D. Coll

6. Prevention of lipid oxidation and heme iron accessibility by addition of rosemary (Rosmarinus officinalis L.) as an ingredient in hamburger

   M. Lucarini, M. Delfini, L. D’Evoli, P. Salvatore, S. Nicoli, P. Gabrielli, F. Piccioni, L. Marletta and G. Lombardi-Boccia

7. Terrincho-PDO lamb meat seems to have higher contents of total lipid and cholesterol than Transmontano-PDO kid meat

   I. Trigo Rodrigues, M.A.G. Quaresma, C.M. Alfaia and J.A.M. Prates

8. Proximal and mineral composition of beef derived from water buffalo (Bubalus bubalis) and zebu-type cattle

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

9. Relationship of fatty acid profile and marbling level in meat from water buffalo (Bubalus bulalis) and zebu-type cattle

   M. Giuffrida-Mendoza, L. Arenas de Moreno, N. Huerta-Leidenz and S. Uzcátegui-Bracho

10. Functional effects of meat products with added walnut

    B. Olmedilla-Alonso, F. Sánchez-Muniz, C. Ruiz-Capillas and F. Jiménez-Colmenero

11. Assessment of antioxidative capacity of animal liver and bile

    R. Sakata, T. Oshida, K.H. Yu and L.C. Lin

12. Determining whether fat consumption from lean and marble steaks are within recommended dietary guidelines

    R. Bickerstaffe, A.E. Bekhit, K. Gately, J. Morton and F. Carruthers

13. Effect of low salt content on the quality of Painho de Portalegre, a traditional Portuguese sausage – physical, chemical and microbiological aspects

    M. Elias, A.C. Agulheiro-Santos and P. Nunes

14. Effect of low salt content in the quality of Painho de Portalegre, a traditional Portuguese sausage – rheological and sensorial aspects

    M. Elias, A.C. Agulheiro-Santos and P. Nunes

15. Bioavailability of carnosine from beef meat in mini-pigs

    C. Bauchart, I. Savary-Auzeloux, C. Cossoul, C. Buffière, P. Patureau Mirand, E. Thomas, M. Morzel and D. Rémond

16. Effect of slaughter season and muscle type on fatty acid composition and related nutritional indexes in Barrosã-PDO veal

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

17. Medical-biological aspects of ground meat-based semi-prepared products for dietetic therapy of сardiovascular patients

    I. M. Tchernoukha, A. V. Ustinova, S. I. Khvylya, N. E. Belyakina and I.K. Morozkina

18. Stability of plant polyphenol supplement during cooking and storage of mechanically deboned meat

    T. Püssa, M. Rei, R. Pällin, P. Raudsepp and R. Soidla

19. Fat and cholesterol content in bovine and pork tissues

    L. Turubatovic, D. Vranic, M.B. Spasic and P. Radetic

20. Replacing back fat with melon seed meal in low-fat beef sausage

    S. S. Abiola, T. O. Oyelowo and B. F. Alo

21. A study on mineral composition of beef

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

22. Canonical correlation between mineral content and meat quality traits of buffalo and zebu-type cattle

    N. Jerez-Timaure, L. Arenas de Moreno, C. Colmenares and Y. Navas-Sánchez

23. Free amino acids and constituted amino acids of protein of four muscles and liver from Rubia Gallega

    D. Franco, T. Moreno, E. Bispo, N. Pérez Seijas and L. Monserrat

24. Physico-chemical characteristics of restructured beef steaks with added walnut as affected by cooking methods

    A. Serrano, S. Cofrades and F. Jiménez Colmenero

25. Antioxidant and antimicrobial effects of green tea and grape seed extracts on beef patties with a low dose of sulphite

    P. Díaz, A. Price, M. Rodríguez, G. Nieto, M.D. Garrido and S. Bañón

26. Utilizing regression techniques for estimating the nutrient composition of ground beef products

    J.C. Howe, J.M. Holden, D.R. Buege and L.A. Douglass

27. Dietary supplementation and addition of tea cathechins: assessment of the effects of catechin level and ph on antioxidant activity in fresh beef

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