December 2007 – Digicomst

December 24, 2007May 28, 2020

2007

Additional information

1. MEAT SAFETY

Antimicrobial activities of spice extracts against meat spoilage and pathogenic bacteria

H.Y. Zhang, B.H. Kong, and Y.L. Xiong
Production of nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation

Baohua Kong, Youling L. Xiong, and Xue Zhang
Detection of biogenic amines in Chinese fermented sausages

Z. Xu, Z.Y.Zhu, X.L.Xu, and G.H.Zhou
Identification of novel Bacillus species isolated from cow Bezoar

T.C. Wan, F.Y. Cheng, Y.T. Liu, C.M. Chen, L.C. Lin, and R. Sakata
Development of a qualitative exposure assessment for salmonella in grade a shell eggs on the island of Ireland

L. Murchie, L. Kelly, B. Xia, S. Horrigan, P. Whyte, and R. Madden
Effect of high hydrostatic pressure on structure and allergenicity of bovine gamma globulin

T. Nishiumi, N. Mikami, M. Matsuno, T. Hara, and A. Suzuki
Composition of moulds population and their safety assessment on Jinhua ham during ripening

Y.C. Meng and J. Chen
Control of Campylobacter jejuni in chicken breast meat by irradiation in vacuum or high CO2 atmosphere

L. L. Kudra, J.G. Sebranek, J. S. Dickson, A.F. Mendonca, Q. Zhang, and K.J. Prusa
Identification of critical contaminated source during production of chilled pork using PCR-DGGE

M.Y. Li , G.H. Zhou, and X. L. Xu
Residues of sulphonamides in animal products

V. Matekalo-Sverak, D. Milićević, V. Batas, and S. Janković,
Analysis of the pH-independent effects of solubilized benzoic acid and sorbic acid on the growth of microorganisms

B. de Melo Mauricio and H. Weber
Studies on the safety of fermented rice used as the meat colorant

A.B. Lisitsyn, A.A. Semenova, L.A. Veretov, and E.G. Cheremnykh
Glutathione and cysteine inhibition of allyl isothiocyanate antimicrobial activity against Escherichia coli O157:H7

F.B. Luciano and R.A. Holley
Microbial decontamination by dipping lactic acid solution on pork stored at room temperature

K. Pilasombut, Y. Opatpatanakit ,T. Angkana, and J. Sethakul
Microbial and physical changes in marinated beef of high and normal pH during storage in different atmospheres

S. Knøchel, N. Mach, and A.H. Karlsson
Microbiological changes in Morcilla de Burgos pasteurized by hot water immersion

E. M. Santos, A. M. Diez, L. González-Arnaíz, I. Jaime, and J. Rovira
Spoilage dynamics of Morcilla de Burgos treated with high hydrostatic pressure by culture-independent methods

A. M. Diez, R. Urso, K. Rantsiou, I. Jaime, J. Rovira, and L. Cocolin.
High feed dose levels of alpha-tocopherol induce the liver tocopherol associated protein (TAP) and the Pregnane X receptor (PXR) in cattle.

W.J. Meadus, P. Duff, N. Hidiroglou, and P. Dubeski
Effects of supercritical CO2 application on meat quality and microbial changes in seasoned pork at pilot plant scale

S.H. Lee, Y.M. Choi, M.H. You, J.H. Choe, K.H. Kim, M.S. Rhee, and B.C. Kim
Inhibiting microbial growth of refrigerated beef-meat with onion extract

Mikail Arslan and R. Irkin
Antioxidant and antimicrobial effect of dehydrated and fresh garlic in fresh pork patty during refrigerated storage

S.Y. Park and K.B. Chin
Multi-residues determination of three fluoroquinolones in chichen by post-column derived hplc with terbium-sensitised fluorescence

K.Z. Qi , K.S. Peng , L.Q. Zhu, G.R. Sun, Z.H. Shi , and J. Tu
Screening of bacteriocin-producing lactic acid bacteria associated in Thai fermented meat-rice sausage

A. Swetwiwathana, T. Zendo, J. Nakayama, and K. Sonomoto
Identification and partial characterization of Pediocin PA-1 producing Pediococcus pentosaceus associated in traditional Thai fermented beef (MUM)

A. Swetwiwathana, T. Zendo, J. Nakayama, and K. Sonomoto
Incidence of Mycobacterium avium paratuberculosis IS900 DNA on beef carcasses at three packing plants.

WJ Meadus, CO Gill, P Duff, M Badoni, and L Saucier.
Tissue expression and construction of prokaryotic expression system of Gallinacin-2

K.Z. Qi , K.S. Peng , J. Sun, J. Tu, and H.Y. Wang
Study on Microorganisms flora during Jinhua ham fermentation

Z. He , Z. Zhen, H.n Li , G. Zhou , and J.o Zhang
Study of nitrite residual change in four groups of heated meat products during storage at 4 degrees centigrade

Khaksar R. , Hoseini H. , Ferdowsi R., Akhavan H. , and Ahmadi H.
Sanitizing knives used in the meat industry – effect of different time/temperature combinations

A. Small, R. Goulter, and G.A. Dykes
Effect of chitosan-organic acids combined solutions on the inhibiting efficiency for S. aureus, E. coli and S. typhi inoculated on the surface of broiler carcasses

S. S. Jan and D. C. Liu
Differentiation of pork from healthy pig and the diseased dead pig

M. T. Chen, T. M. Weng, and C. B. Tseng
Detection method of chicken contained in processed foods by polymerase chain reaction

T. Hasegawa, T. Fujimura, T. Matsumoto, S. Tanabe, and F. Morimatsu
Influence of temperature, pH value and storage conditions on nisin activity

Y. Jiang, F. Gao, X.L. Xu1, and G.h. Zhou
Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxygen

A.C.Venturini , J.A.F.Faria, C.J. Contreras-Castillo, and C.R.Gallo
Occurrence of carcinogenic heterocyclic aromatic amines in fried patties of different animal species

M. Gibis

2. MEAT PRODUCTION

Markers in DGAT1 and TG genes are not associated with intramuscular lipid content in the French beef breeds Charolais, Limousin and Blonde d’Aquitaine

G. Renand, N. Payet, H. Levéziel, C. Denoyelle, J.F. Hocquette, J. Lepetit, S. Rousset, V. Dodelin, and A. Malafosse
Variations in expression of CYP2E1 and COUP-TF1 proteins between Large White and Duroc cross-breeds

R.-A. Cue, J.D. McGivan, J.D. Wood, and O. Doran
Meat quality of rabbits reared under organic production system

A. Dalle Zotte
Use of Chinese traditional herbal complex as antibiotics substitutions in pork production

H. S. Yeh, C. M. Liao, C. K. Chou, and T. F. Lien
Pig herds free from Yersinia enterocolitica – dream or reality?

T. Nesbakken, T. Iversen, and B. Lium
Relationship between short term energy supplementation and meat quality of steers in Argentina

J. J. Grigera Naón, A.Schor, M. E. Cossu, M. L. Cervini, and D. Colombatto
Effects of sweet potato litters as supplemental feed on the meat productivity and meat quality of pigs

S. Takenoyama, H. Hayashi, T. Imoto, A.M. Ahhmed, S. Kawahara, M. Iwakiri, F. Kurima, M. Yoshimoto, and M. Muguruma
Influence of cutting and season on the fatty acid composition of forage crops for grazing forage beef production

P.T. Garcia , A. Pordomingo, C.D. Perez, M. D: Rios, A. M.Sancho, and J.J. Casal
Fatty acid composition of body broiler lipids fed with different Levels of Dietary Chìa seeds (Salvia hispanica)

S. Rondelli , O. Martinez, J..J. Casal, and P.T. García
Effects of modified vitamin E dietary formulation on meat quality of finishing pigs

W.L. Zhang, Y.Z. Shi, and J.H.Zhu
Effect of dietary arginine on breast muscle, diameter and protein:DNA ratio of broiler meat

A.E. Murakami, J.I.M. Fernandes , S.R. Ferreira, and E.N.Martins
Single nucleotide polymorphism (SNP) analysis of bovine candidate genes for carcass and meat quality traits

M. S. A. Bhuiyan, S. L. Yu, D. H. Yoon, and J. H. Lee
Meat quality of fattening cattle finished on grass silage diet supplemented with rapeseed oil

J. Jatkauskas and V. Vrotniakiene
Performance and meat quality of beef fattening cattle offered two contrasting preserved grass silages

V. Vrotniakiene and J. Jatkauskas
Efficiency of production of meat and meat products using systematic approaches

I.M. Chernukha, G.Y. Makarenkova, E.A. Davydova, and L.V. Borisova
Influence of diets enriched with selenium on mutagenesis processes in vivo

I.M. Chernukha, A.K. Janatayev, A.N. Durnev, and A.B. Lisitsyn
Medical and biological evaluation of effectiveness of selenium-containing preparations

I.M. Chernukha, A.V. Ustinova, S.I. Khvylya, and N.E. Belyakina
Effect of housing system and castration on the color stability of Hanwoo beef during refrigerated storage

S.K. Lee, S.M. Kang, S.M.K. Panjono, Y.B. Jung, T.S. Kim, and I.S. Lee
Genes differentially expressed in littermate Duroc and Duroc-Pietrain pigs differing in intramuscular fat content

J. Estany and M. Tor
Study of meat properties of native black pigs and crossbred pigs

Chih-Hsiang Cheng , Cheng-Xun Xie, Chung-Han Lee, Fu-Chun Chang, Yu-Chen Pan, and Yun-Chu Wu
The stimulus program for livestock productivity in Mexico

J.M. Salas, L.M. Sagarnaga1, J.L. Castrellón, and J.A. Leos
Factors affecting carcass quality of Thai-French beef

Y. Opatpatanakit, K. Tunvisoottiku, and l.J. Sethakul
Preliminary study on meat quality of Yushan black pig

J.F. Xie, X.G. Li, Z.H. Zou, Q.P. Wei, X.M. Zheng, and M. Luo
Effects of pasture grazing vs. feedlot feeding on meat quality of young steers

M. Irurueta, A.J. Pordomingo, G. Grigioni, F. Carduza, A.B. Pordomingo, and G. Volpi Lagreca
Chromatic aspects of steers reared under organic production

S. Velasco, M.T. Silva, M. Jiménez, J.I. Tejerina, F.J. Cuevas, J. Dochao, and J.J. Urquía
The national system of individual livestock identification in Mexico

L.M. Sagarnaga, J.M. Salas, J.A. Leos, and J.L. Castrellón
Breed yes, sex no – the ostrich story

L.C. Hoffman
Carcass and quality traits when breeding for high quality slaughter lamb

T. Kvame and O.Vangen
Retail cut percentages prediction of crossbreeding yellow cattle based on principal component analysis

X.D Wang, Y.H. Sun, and T.J. Hu
Predicting the boning room value of lamb carcases from selected indicator cuts

B.M. McLeod, A.K. White, W.J. O’Halloran, and S.G. Nielsen
The effect of eye muscle depth breeding values on lamb dressing percentage.

A.K. White, B.M. McLeod, J.S. Richards, W.J. O’Halloran , and K.D. Atkins
Elaboration of the regression equation for the estimation of the meat content in swine carcasses using a new Polish optic-needle apparatus IM-03

D. Lisiak, A. Borys, K. Borzuta, J. Strzelecki, J. Rogalski, E. Grześkowiak, and E. Piotrowski
Chemical composition of the pork from the mass production in Poland: situation and determining factors

Tyszkiewicz S., Wawrzyniewicz M., Strzelecki J., and Borys A.
The craft exploration of biodiesel with lard

X.Q. Yue, Y. Zhong, J.R. Wu, and Y.Z. Pi
Pig carcass grading in Croatia

G. Kusec, I. Djurkin, A. Petricevic, G. Kralik, Z. Maltar, V. Margeta, and D. Hanzek

3. MUSCLE BIOCHEMISTRY

Physiological aging increases oxidative susceptibility of post-mortem muscles from mature cows

Y.L. Xiong, O.E. Mullins, J. Chen, and W.G. Moody
Histological and physical attributes of meat of Nguni, Bonsmara and Angus steers raised on veld

V. Muchenje, K. Dzama, M. Chimonyo, J. G. Raats, P. E. Strydom, T. Ndlovu, D. Pepe, W. Sibanga, M. Nyanga, and F. Mhlanga
The Fe-H2O2 oxidation promotes myofibrillar protein gelation by enhancing myosin tail-tail interaction

S.P. Blanchard, J. Chen, D. Park, Y. Ma, and Y.L. Xiong
The correlation of three rigor mortis degree carcasses and Pale Soft and Exudative (Exudation, PSE), Reddish Soft and Exudative (Exudation, RSE), Reddish Pink and Firm (RPF) and Dark Firm and Dry (DFD) meat

K.C. Chang, S.L. Chen, and K.J. Lin
Effects of sex steroids on expression of androstenone-metabolising enzymes in isolated pig hepatocytes

O. Doran, S. I. Nicolau-Solano, M. Moe, and E. Grindflek
Effects of endogenous proteases effectors on the degradation of troponin-T and desmin of chicken brisket muscle during postmortem aging

M. Huang, A. Hattori, G. H. Zhou, J. Wakamatsu , and X.L. Xu
Differentially expressed proteins in four growing stages in chicken liver and muscle

K. Y. Lee, K. C. Jung, B. G. Jang, K. D. Choi , and J. H. Lee
Identification of different animal species in heat treated meat homogenates using the polymerase chain reaction

L. Turubatovic, B. Markovic, B. Velebit, and V. Batas
Comparison of the muscle anti-oxidant defence enzymes in pigs and bulls

L. Turubatović, D. Vranić, A. Nikolić- Kokić, S.D. Spasić, and P. Radetić
A mechanism for the involvement of NADH-driven metmyoglobin reducing activity in mediating lipid oxidation in muscle post-mortem

A. E. D. Bekhit, M. M. Farouk, L. Cassidy, and R. Hurst
Postmortem metabolic activity and superoxide generation in venison

A. E. D. Bekhit, M. Farouk, and L. Cassidy
Modelling the electrical properties of meat mesostructure during ageing

J.-L. Damez and S. Clerjon
Glycogen metabolism and metmyoglobin reductase activity as affected by slight, medium and extreme rigor state hog carcass

M.Y. Chen, H.J. Hsu, and K.J. Lin
Involvement of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles

Y.H. Kim, J.T. Keeton, S.B. Smith, and J.W. Savell
Lipid oxidation and changes in fatty acids profile related to broiler breast meat colour abnormalities

A.L. Soares, D.F. Marchi, M. Matsushita, P.D. Guarnier, A.D. Droval, E.I. Ida, and M. Shimokomaki
Protein-protein interactions in myofibrillar protein gelation

Clyde, D.
Association of single nucleotide polymorphisms in the µ-calpain and calpastatin gene with proteases activities in Retinta beef cattle: preliminary results

Avilés, C., Juárez, M., Azor, P. J. , Pajuelo, P., Polvillo, O., Álvarez, F., Pérez, J.A., Fernández, I., and Molina, A.
Is m-calpain active post-mortem in pork?

L. Pomponio, P. Ertbjerg, R. Lametsch, A. Grossi, L. Nanni Costa, and A.H. Karlsson
S-nitrosoglutathione influences the activity of µ- and m-calpain

W.G. Zhang, S. M. Lonergan, and E. Huff-Lonergan
The contribution of pH towards endopeptidase activity and small heat shock protein distribution in beef and its role with achieved tenderness

D. Pulford, K. Rosenvold, D. Frost, S. Fraga, P. Dobbie, E. Fraser-Smith, A. Stuart, and M. Farouk
Effect of μ/m calpain mRNA expression on tenderness in duck meat

D.C. Zang, G.H. Zhou, X.L. Xu, and S. Shi
Protein expression kinetics of chicken breast muscle

K.M. Park , T.R. Mohanty, S.R. Jeon, J.H. Park, H.S. Chae, K.S. Ryu, and I.H. Hwang
Insuline like Growth Factor-1 and leucine activate pig myogenic satellite cells through mammalian target of Rapamycin pathway

B. Han, M. Du, and C. Ma
Influence of diet enriched with polyunsaturated fatty acids on histochemical characteristics of lamb muscle

F. Nicastro, R. Gallo, and L. Zezza
Degradation of adenosine triphosphate of sheep muscle meat during hydrostatic high-pressure treatment

S. Deligeersang, Z.G. Yue , and Wulan Tana
Relation between the post mortal pH and electrical conductivity (EC) development, the drip loss and the mitochondrial respiratory activity in the porcine longissimus muscle of different pig genetics

C. Werner, R. Natter, K. Schellander, and M. Wicke
Influence of hormones on mRNA abundance of fatty acid synthetase in longissimus dorsi muscle of pig in vitro

H.X. Lian, D.X. Lu, M.Gao, and Y.F. Zhang
Metabolic profile in different tissues and postmortem glycogenolysis in skeletal muscle of pigs with different PRKAG3 genotypes

B. Essen-Gustavsson and M. Jensen-Waern
Analysis of cDNA sequence of yak myoglobin and its oxidation in muscles

S. Gu, D. Chen, S. Yin, K. Tang, and Q. Sun
Polyphosphates hydrolysis in chicken breast and effects of their hydrolysis on homogenate gel WHC

Rui Yao ,Zengqi Peng, Guanghong Zhou, Yan He ,Xinglian Xu, and Juqing Wu
Calpain system expression in three South African beef cross-breeds

G.L. Marais, L. Frylinck, P.E. Strydom, J.D. Snyman, and J. Anderson
The effect of plant extracts on lipid oxidation and oxymyoglobin oxidation in beef muscle model systems

L. McGovern, M.N. O’Grady, S.A. Aherne, E. Ryan, N.M. O’Brien, and J.P. Kerry
Changes of pH value and lactic acid content in the muscles of pigs and bulls during the first 6 days post mortem

X.S. Zhu,Y. Wang, and G.H. Zhou
Effect of high-pressure pretreatment on thermal gelation of myofibrillar proteins and soybean proteins isolate

Y. Wang, X.S. Zhu, G.H. Zhou, Y.L. Yang, and C.B. Li
Differentiation in the performance of protein crosslinks induced by transglutaminase in the muscle fiber of chicken and beef

A. M. Ahhmed, S. Kawahara, K. Ohta, T. Okayama, T. Nakamura, and M. Muguruma
Effect of pyrophosphates on heat-induced gelation properties of myosin from rabbit skeletal muscles

M.Y. Han, L.J. Lin, X.L. Xu, and G.H. Zhou

4. MEAT QUALITY AND NUTRITION

Effects of vaccination of boars with a GNRH vaccine on meat quality.

E.T.F. Silveira, E. Poleze, A.P. Tonietti, N.C. Azambuja, J.C. Andrade, M.M.H Haguiwara, L. Miyagusku, and D. Hennessy.
Comparisons of fatty acid profiles in beef from Nguni, Bonsmara and Aberdeen Angus steers raised on veld

V. Muchenje, K. Dzama, M. Chimonyo, J. G. Raats, P. E. Strydom, A. Hugo, and T. Ndlovu
Chicken breast extract and carnosine improve learning performance in mice

S. Tomonaga, T. Hayakawa, D. Oikawa, M. Sato, Y. Takahata F. Morimatsu, and M. Furuse
CLA and oxidative comparison of meatballs from breast and thigh of broilers fed soybean oil and CLA supplements

K. Intarapichet and B. Maikhunthod
CLA contents and oxidative stability of Kunchiang sausages from pork fed palm oil and CLA supplements

K. Intarapichet and B. Maikhunthod
Proximate composition, amino acid and mineral content of fresh and cooked Arabian camel (Camelus dromedaries) meat

Isam T. Kadim, Osman Mahgoub, Waleed Al-Marzooqi, Majeed Al-Ani Rabea, and S. Al-Maqbaly
Contribution of long chain n-3 and n-6 polyunsaturated fatty acids from beef according to feeding regimen

P. T. Garcia, A.M. Sancho, N. J. Latimori , and J. J. Casal
Real-time PCR assay for highly specific determination of pork in raw and heat treated meat mixtures

H. Yetim, Z.Kesmen, F. Sahin, and H.W. Ockerman
Influence of hempseed cake on lipid fractions in bovine M. longissimus dorsi of fresh and cooked tissue

T. Turner, K. Lundström, and J. Pickova
Postmortem physicochemical changes and meat qualities of hot boned chicken breast and leg muscles during storage at 20℃

L. H. Yu, E. S. Lee, J. H. Kim, Y. M. Yoo, J. Y. Jeong, M. R. Oh, and C. J. Kim
Physical and chemical characteristics of twenty-one pork muscles

J. H. Kim, P. N. Seong, S. H. Cho, B. Y. Park, K. H. Hah, L. H. Yu, D. G. Lim, I. H. Hwang, D. H. Kim, J. M. Lee, and C. N. Ahn
Comparison of winter time incidence of PSE and DFD in 3 h and 24 h p.m. chicken broiler breast muscles

T. Lesiów, M. Oziembłowski, and S. Szkudlarek
Muscle, age and sex effects on total pyridinoline cross-links content and beef tenderness

A. Listrat, A. Levieux, and J. Lepetit
Influence of vegetable oil on fatty acid profile of chicken meat

G. Kralik, T. Petrak , Z. Gajčević, and D. Hanžek
Effect of rapeseed oil in the diet on carcass traits and meat quality of pigs

G. Kralik, T. Petrak , G. Kušec, and V. Margeta
Towards benchmarking beef loin steak colour acceptability using Minolta and Hunter colorimeters

M.M. Farouk, A.E.D. Bekhit, P.M. Dobbie, andJ. Waller
Effect of kiwifruit juice and water pre-rigor infusion on lamb quality.

A. E. D. Bekhit, J. Han, J. Morton, and R. Sedcole
Analysis of volatile compounds in lamb muscles infused with kiwifruit juice

J. Han, A.E.D. Bekhit, J. D. Morton, R. Sherlock, and J. Breitmeyer
Comparative estimation of the quality of meat of pigs and lambs

D.V.Nikitchenko, V.E. Nikitchenko, and A.L. Jatcuta
Effect of refrigeration temperature and carcass weight on lamb carcass and meat quality parameters

E. Muela, J.A. Beltrán, M.M. Campo, and C. Sañudo
Effect of double transports and season on meat quality traits in light lambs in Spain

E. Muela, G. Miranda de la Lama, G.A. María, J.L. Olleta, G. Liste, M. Villarroel, and C. Sañudo
Sensory quality of Uruguayan lamb from different feeding systems

V.C. Resconi, M.M. Camp, M. Font i Furnols, L. Guerrero, V. Cañeque, F. Montossi, and C. Sañudo
Flavour profile of turkey breast rolls containing onion juice

X.Y. Tang, D.A. Cronin, J. Chen, and Y.L. Xiong
The effect of raw materials and processing conditions on the quality of home-style chicken soup

J. Chen, X.Y. Tang, G.G. Li, L.J. Zhu, Y.F. Dai, and Y.L. Xiong
Effect of muscle fibre/fibre-bundle alignment on jerky softness

M.M. Farouk and J. Hily
Effects of supplementation of medicinal herb on the anti-oxidative activity of raw chicken breast and thigh meat

A. Jang, X.D. Liu, M.H. Shin, B.D. Lee, S.K. Lee, and C. Jo
Effect of medicinal herb mix extract on the antioxidant potential and microbial quality of ground cold storage pork patty during

X.D. Liu, A. Jang, M. H. Shin, B. D. Lee, S. K. Lee, and C. Jo
The correlations among changes in metabolite contents, muscle fiber characteristics, and pork quality traits

J.H. Choe, Y.M. Choi, Y.C. Ryu, S.H. Lee, G.W. Go, H.G. Shin, Y.J. Nam, K.C. Hong, and B.C. Kim
Changes in muscle texture and protein properties of Beijing Fatty Chicken and Yellow Blumage Broilers

T. Zhou, W.W. Zhou, X. Chen, Y. Liu,and R.T. Dai
Relationship between muscle microstructure, calpastatin activity and shear force in aged longissimus dorsi muscle

E. Veiseth, K.I. Hildrum, G. Enersen, L. Aass, K. Hollung, and R. Ofstad
Effects of electrical stimulation on μ-calpain and cathepsin B+L activities in postmortem bovine longissimus muscle

E. Veiseth, K.I. Hildrum, L. Aass, and K. Hollung
Lipid and color stability of Hanwoo beef with the dietary sulfur and vitamin E supplementation during refrigerated storage

S.M.K. Panjono, S.M. Kang, Y.S. Park, T.S. Kim, I.S. Lee, and S.K. Lee
The physico-chemical and sensory qualities of Kimchi-fermented sausages with different part of Kimchi-additives

S.M. Kang, S.M.K. Panjono, T.S. Kim, and S.K. Lee
The effect of PKM2 gene polymorphism on pork meat quality

H. Sieczkowska, A. Zybert, E. Krzęcio, K. Antosik, M. Koćwin-Podsiadła, S. Kamiński, E. Wójcik, and W. Podsiadły
Eating quality of meat from young bulls of different ages and fed in three different feeding systems

I. Clausen M. Vestergaard, and C. Børsting
Supplemental vitamin D3 and electrical stimulation to reduce the effect of a beta agonist on meat quality

P.E. Strydom, L. Frylinck. and G.L. Marais
Effects of different diet and ageing time on meat quality traits of Podolian young bulls

A. Vicenti, M. Ragni, L. Di Turi, G. Marsico, F. Toteda, A.M. Facciolongo, and M. Lastilla
Intramuscular fatty acid composition and CLA content of two types of northern Spain foals

M. Juárez, M.D. Gómez, O. Polvillo, M.J. Alcalde, A. Horcada, F. Romero, and M. Valera
Selection of fish oils for designing of meat products enriched in omega-3 fatty acids

S. de Diego, N. Rubio-Rodríguez, I. Jaime, S. Beltrán, and J. Rovira
Skin fish oil as potential source of omega-3 fatty acids for addition to functional meat products: determination of oxidative stability

S. de Diego, N. Rubio-Rodríguez, I. Jaime, J. Rovira, and S. Beltrán
Performance and quality of chicken breast meat from broilers fed natural antioxidants and vitamin E

A.M.C. Racanicci, J.F.M. Menten, S.M. Alencar, C.J.C. Contreras, R.S. Buissa, and B. Golineli
The effect of interaction between PKM2 and GLUT4 genotypes on pork quality

H. Sieczkowska, A. Zybert, K. Antosik, M. Koćwin-Podsiadła, S. Kamiński, E. Wójcik, and M. Kmieć
The effect of interaction between PKM2 and CAST/HINFI genotypes on pork quality

A. Zybert, H. Sieczkowska, E. Krzęcio, K. Antosik, M. Koćwin-Podsiadła, S. Kamiński, and E. Wójcik,
Binding of paratropomyosin to connectin/titin domains located at the A-I junction of chicken sarcomeres

M. Yamanoue, T. Ichikawa, S. Matsuda, and K. Toyoda
Relationships between instrumental and sensory data of beef from achilles- and pelvic suspended carcasses

M. Lundesjö Ahnström, L. Johansson, M.C. Hunt , and K. Lundström
Effect of different diets on carcass traits and meat quality in Uruguayan steers

M. del Campo, G. Brito, P. Hernandez, J. M. Soares de Lima, D. Vaz Martins, R. San Julián, F. Montossi, and C. Sañudo
Operating pork quality traits measurements and their relations to drip loss

A. Vautier and B. Minvielle
The effect of dietary fiber extracted from rice bran on the physical and sensory properties of frankfurters

Y. S. Choi, J. Y. Jeong, J. H. Choi, D. J. Han, H. Y. Kim, M. A. Lee, L. H. Yu, and C. J. Kim
Effects of raw meat L* value, pH and marination on cooked meat quality of broiler thigh meat

E.S. Lee, S. Dadgar, C.J. Kim, and P.J. Shand
Volatiles in meat products with elevated n-3 fatty acid contents

H. Schlichtherle-Cerny, D. Oberholzer, I. Sottnikova, M.R.L. Scheeder, and R. Hadorn
Effect of the dietary fat on fatty acid composition and oxidative stability of rabbit meat

P. Hernández, V. Cesari, and M. Pla
Effect of different diets on fatty acid profile of Podolian young bulls meat

G. Marsico, M. Ragni, A. Vicenti, L. Melodia, C. Cocca, and M. Perrucci
The influence of chilling method on glycolytic changes and pork meat quality

A. Zybert, E. Krzęcio, H. Sieczkowska, W. Podsiadł and W. Przybylski
Injection of brine containing kiwi fruit powder increases tenderness of pork M. biceps femoris

M. Christensen, M.A. Tørngren, A.H. Karlsson, and P. Ertbjerg
Replacement of beef fat in emulsion type sausages by olive oil

G. Yıldız -Turp and M. Serdaroğlu
Effect of dietary protein levels on muscle free glutamic acid contents and their regulation mechanism

H. Kobayashi, A. Eguchi, W. Takano, M. Shibata, M. Kadowaki, and S. Fujimura.
Seasonal variation in the backfat quality of baconer pigs in South Africa

A. Hugo and E. Roodt
Quality assessment of bovine muscle injected with sodium pyruvate

A.A. Al-Sahal Al-Shathri, M.E. Dikeman, and C.L. Kastner
A relationship between fiber type composition and concentrations of glycogen and lactate in pork

J.H. Choe, Y.M. Choi, and B.C. Kim
Relationship between sensory evaluation and quality indicators of map beef steaks

P.I. Zakrys, M.G. O’Sullivan, S.A. Hogan, P. Allan, and J.P. Kerry
The correlations among metabolite contents, muscle fiber characteristics and pork quality traits

J.H. Choe, Y.M. Choi, Y.C. Ryu, S.H. Lee, G.W. Go, H.G. Shin, Y.J. Nam, K.C. Hong , and B.C. Kim
Effect of supplementary tryptophan, vitamin B6 and fat on stomach water content, and carcass and meat quality of pigs

L. Faucitano, S. Torrey, J.J. Matte, J.R.E. del Castillo, and R. Bergeron
Discrimination between excessive and acceptable drip loss in pork longissimus muscles

G. Kusec, G. Kralik, I. Djurkin, A. Petricevic, V. Margeta, D. Hanzek, and Z. Maltar
The significance of diet and aging time on pork colour and colour stability

K. Tikk, G. Lindahl, and H.J. Andersen
Effect of residual glycogen on technological and sensory quality of pork

W. Przybylski, I. Urbańska, D. Jaworska, E. Czarniecka-Skubina, I. Wachowicz, D. Kołożyn-Krajewska, K. Kajak, S. Niemyjski, and V. Santé-Lhoutellier
The influence of frozen storage temperature variation on the drip loss in broiler

F.O. Franco, F.J.H. Blazquez, and R. Olivo
Effects of race and age at slaughter on carcass traits and pork quality

Maan Singh Sidhu, Kristin Hollung, Ellen Mosleth Færgestad, Øyvind Langsrud, and Per Berg
Monitoring rigor process in muscle using optical scattering

G. Yao and J. Xia
Anatomical investigations on meat cuts of Guanacos in Chile (Lama guanicoe) in Tierra del Fuego, Chile

F. González, F.J.M. Smulders, P. Paulsen, O. Skewes, and H.E. König
Effect of selected pigs genotypes on the texture of meat products

E. Grześkowiak, D. Lisiak, A. Borys, K. Borzuta, and J. Strzelecki
Meat quality and sensory properties of in longissimus and femoris of Hanwoo beef

Y.K. Kim, P.N. Seong, S.H. Cho, Y.M. Yoo, B.Y. Park J.H. Kim, H.S. Choi, C.N. Ahn, and B.H. Baek
Fatty acid composition and meat quality traits between organically and conventionally reared Korean black pigs

D.H. Kim, D.G. Lim, J.H. Kim, P.N. Sung, S.H. Cho, K.H. Hah, B.Y. Park, J.M. Lee, and C.N. Ahn
Comparison of meat color between organic and conventional Korean Black pigs

D.H. Kim, D.G. Lim, J.H. Kim, P.N. Sung, S.H. Cho, K.H. Hah, B.Y. Park, J.M. Lee, and C.N. Ahn
Meat quality and sensory properties of different muscles from Korean Hanwoo bulls

S.H. Cho, B.Y. Park, J.H. Kim, P.N. Seong, D.H. Kim, Y.K. Kim, and J.M. Lee
Fatty acid profiles of different muscles from Korean Hanwoo bulls

S.H. Cho, J.H. Kim, P.N. Seong, B.Y. Park, D.H. Kim, K.H. Hah, and C.N. Ahn
Physicochemical characteristics of Ba-Tseng fresh sausage affected by lactic acid-induced gelled egg white powder and sodium lactate using response surface methodology

S.L. Chen, C.K. Chou, and K.J. Lin
Evaluation of three pig breeds in terms of water-holding capacity and the effectiveness of post-slaughter strategies to reduce drip loss

D. Mörlein, G. Link, E. Murani, K. Wimmers, and M. Wicke
Characteristic of reindeer meat quality obtained from two different Norwegian regions

M.B. Mielnik, A. Rzeszutek, K. Solgaard, A.K. Arnersen, B. Nærum, and B. Egelandsdal
Sensory assessors’ ability to detect androstenone in pork meat products

E. Skuterud, K. Lunde, A. Nilsen, and B. Egelandsdal
Relationship of intramuscular fat, fatty acids and conjugated linoleic acids with tenderness in pork

B.Q. Jin*, X.Y. Liu, P. Qiao, and W. Zhan
Lipid and color stability of Hanwoo beef with the dietary sulfur and vitamin E supplementation during storage

Panjono, S.M. Kang, Y.S. Park, T.S. Kim, I.S. Lee, and S.K. Lee
Influence of composition of muscle fiber type on meat quality characteristics of Hanwoo cattle

Y-H. Hwang, J-Y. Jeong, S-H. Moon, Md. Shawkat Ali, and S-T. Joo
Relationship between muscle type and myoglobin oxidation of Hanwoo muscle during cold storage

J-Y. Jeong, S-H. Moon, Y-H. Hwang, H-S. Yang, G-B. Park, and S-T. Joo
Study on metmyoglobin reductase activity with the change of meat colour during cooling storage

B.Q. Jin, W. Wang, and X.M. Tang
Rapid analysis of drip loss in pork using VIS/NIR Spectrometry

K. Fischer, J.P. Lindner, P. Freudenreich, and M. Judas
Influence of sonication on beef ageing

Z.J. Dolatowski, J. Stadnik, D.M. Stasiak, and A. Latoch
Detection of adulteration of pork added with water

M.T. Chen and C.C. Shu
Myofibrillar protein degradation over ageing period of Kampaengsaen beef

K. Jirajaroenrat, Y. Opatpatanakit, L. Srisuwan, and J. Sethakul
Effect of grass and concentrate feeding systems on fatty acid composition, lipid and colour shelf life of beef loin muscle

R.I. Richardson, J.D. Wood, R. Ball, K.G. Hallett, and N.D. Scollan
Application of near-infrared Raman spectroscopy to porcine fat evaluation

M. Motoyama,Y.-K. Min, K. Sasaki, and H. Hamaguchi
Effect of Zeranol on carcass traits and meat quality from lambs produced at northern of México

G. Torrescano, R. Sierra, M.F.J. Peñúñuri, C.J. Velásquez, A. Sánchez-Escalante, and G. Cumplido
Influence of muscle type, production system and ageing time on tenderness of beef

A. Sanchez-Escalante, K. Cabrera, G. Torrescano, M. Valenzuela, J.P. Camou, F. Figueroa, C. Perez, and G. Hernandez-Watanabe
Use of colour to classify pale meat and its relation with other quality attributs

C. Brossi, C.J. Contreras-Castillo, P.C. Fischer, B.B. Golineli, and S.S. Zocchi,

5. MEAT PROCESSING AND PACKAGING

Inhibition of lipid oxidation in dry fermented sausages using rosemary extracts

S.G. Dragoev, D.K. Balev, and K. Vulkova-Yorgova
Study of combined starter culture for accelerated maturing of dry fermented sausages

K. Vulkova-Jorgova, K. Danov, S. Dragoev, and K. Vasilev
Studies on the volatile components of fermented Chinese-style sausage inoculated with lactic acid bacteria during ripening

C.C. Huang, I.F. Lee, and C.W. Lin
Changes in flavor compounds of Nanjing salted duck during processing

Y. Liu, X.L. Xu, X.C. Wang, Y.L. Li, and G.H. Zhou
Extending the shelf-life of chilled pork by combination of chitosan coating with spice extracts

X. Xia, B. Kong, and Y.L. Xiong, and X. Meng
Optimization of meat mincing processes

W. Schnäckel and E. Haack
A new approach to maintain the manufacturing properties of frozen pork meat

X.L. Yu, X.B. Li, H.J. Ma, X.L. Xu, and G.H. Zhou
Effect of different thawing rate on water holding capacity and ultrastructure of pork meat

X.L. Yu, X.B. Li, L. Zhao, Z.J. Song, X.L. Xu, and G.H. Zhou
Influences of functional ingredients on technological and sensory quality of cooked sausages

W. Schnäckel and J. Krickmeier
Effect of cooking and microwave heating on the fatty acid composition of beef intramuscular lipid

Y.J. Chen, G. H. Zhou, X.K. Zou, X.L. Xu, and F. Gao
Effect of nitric oxide on the formation of zinc protoporphyrin IX and protoporphyrin IX

N. Hayashi, J. Wakamatsu, T. Nishimura, and A. Hattori
Red pigment features in Chinese raw ham

R. Sakata, T. Oshida, F. Jin, and X.H. Qi
Mechanical and biochemical properties of natural sausage casing treated with trisodium phosphate

S. Nakae, T. Osida, T. Nishiumi, H. Yun, and R. Sakata
Effects of housing system on the meat quality of fattening rabbits by NIRS using ethanol or freeze-dried specimens

A. Dalle Zotte, G. Masoero, G. Sala, G. Jekkel, G. Milisits, and Zs. Szendrö
Lipolysis and lipids oxidation of Jinhua ham during traditional processing

J.H. Zhang, G.H. Zhou, Z.Y. Zhen, Y. Liu, and T. Zeng
Effect of nitrite and nitrate on the generation of aroma active compounds in dry fermented sausages

A Marco, JL Navarro and M Flores
Effects of nitrite and nitrate on lipolysis in slow fermented sausages

A. Marco, J.L. Navarro and M. Flores
Control of cooking losses and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels

S. Bañón, D.Álvarez, P. Díaz, G. Nieto, M.D. Garrido, M. Castillo, F. Payne, and Y.L. Xiong
Combined high pressure and thermal treatment on protease activities in beef muscle

H.J. Ma, G.H. Zhou, X.L. Xu, Zh.J. Song, and D.A. Ledward
Effect of combined high pressure and heat treatments on free amino acids in beef muscle

H.J. Ma, G.H. Zhou, X.L. Xu, L. Zhao, R.SH. Pan, and D.A. Ledward
Minced meat packed in high-oxygen modified atmosphere – effects on sensory quality and oxidation products

Å. Lagerstedt*, U. Edblad, S. Wretström, L. Enfält, L. Johansson, and K. Lundström
Changes in colour and pH of pheasant (Phasianus colchicus) packaged in modified atmosphere

A. Salakova, L. Gallas, and I. Steinhauserova
Feasibility study boning carcasses with a higher temperature.

T.J. Verkleij B. Lambooij, and H. Reimert
Effect of reduced nitrite content on the development of Listeria monocytogenes in pasteurized meat products.

T.J. Verkleij1, F.K. Stekelenburg1, and D. Stegeman
Effect of green tea and grape seed extracts on precooked pork meatballs.

A.V. Price, M.D. Garrido, G. Nieto, M. Rodríguez, E. Ferrandini, and S Bañón
The effect of brine injecting, tumbling, and curing treatment on the quality of the dried shredded pork

S.L. Huang, C. K. Chou , S.L Chen ,T.F. Tseng, and K.J. Lin
Critical factors for the colour of ground beef packaged in low oxygen atmospheres.

O. Sørheim, F. Westad, H. Larsen, and O. Alvseike
Effects of gamma irradiation in the control of microbial quality in refrigerated ostrich meat in iran.

I.Z. Mashak, G. Shahhosseini, M, Sohrab, A. Maham, and A.A.M. Rangbar.
Utilization of powdered hemoglobin in formed meat products

V. Matekalo-Sverak*, L. Turubatović, J. Babić, D. Trbović, and D. Milićević
Masking of boar taint by fermentation and smoking

G. Lindahl, S. Stolzenbach Nielsen, G. Chen, A. H. Karlsson., K. Lundström, and D.V. Byrne
Carbon monoxide headspace activity of modified atmosphere packaged beef steaks

C.R. Raines, M.C. Hunt*, and M. J. Daniel
Carbonated or gaseous enhancement solutions improve injected pork properties in modified atmosphere packaging

M.O. Guerra, K.W. McMillin, T.D. Bidner, M.E. Janes, and M.A. Persica
Role of carrageenan in intermediate moisture meat products processed under high salt concentration

C.E. Rocha Garcia, F. Yamashita, E. Youssef, S.H. Prudêncio, and M. Shimokomaki
Kinetics for denaturation and reduction of porcine metmyoglobin under high hydrosratic pressure

G.P. Hong, K.B. Shim, M.J. Choi, S.H. Ko, E.J. Seo, and S.G. Min
Taste and rheological qualities of portion beef cuts as affected by cooking method

C-Y. Chen, Y-H. Lin, Y-M. Jheng,Y-C. Chang, and H-S. Lin
Effectiveness of high hydrostatic pressure on reduces Listeria monocytogenes population in inoculated dry-cured ham

S.M. Osés-Gómez, A.M. Diez, N. Martín, C. Tonello, I. Jaime, and J. Rovira
Preparation and qualities of autoclaved goose bone broth during refrigerated storage

L.R. Wu and F.J. Tan
Qualities of pork patties added with Origanum majorana during refrigerated storage

Y.F. Wang and F.J. Tan
Effect of preservation method and percentage of onion on the properties of “Morcilla de Burgos”

L. González-Arnáiz, A.M. Diez, I. Jaime, and J. Rovira
Influence of onion variety in the aromatic profile and volatile compounds composition in blood sausage “Morcilla de Burgos”

L. González-Arnáiz, A.M. Diez, I. Jaime, and J. Rovira
Elusion of free amino acids during mastication from Wagyu Shabu-Shabu beef using model mouth and panellists

S. Odake, S.M. Van Ruth, and R. Akuzawa
Lipid oxidation and degradation during drying and storage of Chinese Guangdong bacon

F.Y. Bai, S. G. Guo, A.M.Jiang, R.Liu, Z.J.Liao, Y.H.He, X.M.Shao, and Q.Z.Yi
Effect of high power ultrasound on tenderness of pork M. biceps femoris

M. Christensen, J. Almena, A.H. Karlsson, and P. Ertbjerg
Stability of probiotic bacteria in the production of probiotic and synbiotic salami

L. Andersen, S. Cislaghi, J. Kamenik, and J. Budig
Different packaging environments alter tenderness and sensory traits from non-enhanced and injection-enhanced beef

J.P. Grobbel, M.E. Dikeman, M.C. Hunt, and G.A. Milliken
Effect of number of smoking cycles on the level of PAH contamination in Kabanos sausage

Borys A.
The study of an electronic nose on batch-to-batch quality control of Chinese traditional dry-cured ham

L.H. Pan, D.Y. Liu, G.H. Zhou, X.L. Xu, C.B. Li, Z.Q. L.M. Peng, Z. Zhu, M.H. Ma, and Z. Sun
Electrical stimulation and wrapping avoids toughening effect of high pre rigor temperatures in beef

K. Rosenvold, M. North, C. Devine, E. Micklander, P. Hansen, P. Dobbie, and R. Wells
Changes of non-protein nitrogen and free amino acids during dry-cured duck processing

W.W. Qi, Y. Jiang , X.L. Xu , and G.H. Zhou
Correlating sensory and instrumental texture analyses of cooked sausage with different contents of fat, salt, moisture and starch

Q.L. Dong, X. Luo, K. Tu, and L.Y. Guo
Effects of oxygen concentration on the quality of beef steak packed under modified atmosphere

P.I. Zakrys, S.A. Hogan, M.G. O’Sullivan, P. Allen, and J.P. Kerry
Effect of bamboo charcoal on the quality changes of fresh pork sausage during refrigeration

Y. T. Lai, T. F. Tseng, J. H. Yang, C. K. Chou
Use of Bilberry sauce for inhibition of fatty acid oxidation during marination of pork

T. Püssa, R. Pällin, P. Raudsepp, P. Toomik, K. Veri, R. Soidla, and M. Rei
Changes in volatile compounds of cooked beef during freeze drying

R.M. Luo, G.H. Zhou, and C.B. Li
Enhancement of mass transfer in model and real food system under low voltage ohmic heating process

G.P. Hong, K.B. Shim, M.J. Choi, S.H. Ko, E.J. Seo, and S.G. Min
Antioxidant effect of color potato flakes in cooked pork sausages

K.Shimada, Barana C. Jayawardana, M.Yanagihara,K..H. Han, M.Fukushima, and M.Sekikawa
The effect of salt content and NaNO2 on weight loss, pH, proximate composition and chemical parameters of naturally processed dry-cured ham

P.N. Seong, S.H. Cho, J.H. Kim, B.Y. Park, Y.K. Kim, K.H. Hah, L.H. Yu, D.G. Lim, D H. Kim, J.M. Lee, and C.N. Ahn
Study on quick-freeze chicken meatball

G-S. Zhang, G-Y.Shen, J.Jia, and X-X. Yue
Antioxidant effect of Cassia essential oil on fried beef during the storage period

H-J. Li, H-X. Du, Z. He, and H. Liao
Optimizing parameters for obtaining an antihypertensive peptide from sheep bone protein by enzymatic hydrolysis

W.Q. Sun, G.H. Zhou, L.Z Ma, X.L. Xu, and Q Peng
Increase dissociative calcium and amino acid nitrogen in smashed yak bone paste by fermentation or enzymolysis

D. Chen, D.M. Zhu, Z.R. Yang, and Q. Sun
Antioxidant activity of natural extracts in pre-cooked pork meatballs

L.B. Costa, A.M.C. Racanicci, V.S. Miyada, K.R. Piedade, and M.A.B. Regitano-d’Arce
Changes of fatty acids during the processing of Nanjing dry-cured duck

W. Xu, X. Xu, G.H. Zhou, Y. Zhu, and D. Wang
Effect of chilling water temperature on duck breast

S-H. Moon, Md. Shawkat Ali, J-Y. Jeong, I-R. Yun, and S-T. Joo
Textural and sensory properties of low fat sausages added with rice powder

H-S. Yang, I-R. Yun, Md. Shawkat Ali, S-T. Joo, and G-B. Park
Electric conductivity as an index to evaluate emulsion capacity of pork ham with different fat levels in two salt systems

M.D. Wu, D.C. Liu, W Y. Kuo, and H.J. Chuang
Effect of crude salt soluble myofibrillar proteins from duck and goose gizzards on the quality of chicken meat balls

Ju, Y.Y., D.C. Liu, Y.S. Li, H J. Chung, C.C. Lai, and Y C. Lin
Amount and composition of the moulds population on dry-cured Jinhua ham

Z.Y. Zhen, X.L. Xu, and G.H. Zhou
The effect of oat and sodium isoascorbate addition on colour and lipid oxidation of comminuted meat products

Z.J. Dolatowski, M. Karwowska, M. Budoran, and M. Olszak
Addition of honey and caffeic acid phenethyl ester (CAPE) to enhance color and lipid stability during chilled storage in cooked or raw pork sausages

A. Sánchez-Escalante, N. Soto, J. Hernández, G. Torrescano, K. Martínez, A.F. González-Córdova, and G. Hernández-Watanabe
Studies on the properties of selective-permeable casings

.A.B.Lisitsyn, E.A.Evstafyeva, P.M.Golovanova, E.K Zlobina, and O.A.Sorokina

6. MEAT PRODUCTS AND CONSUMER TOPICS

The study of antihypertensive peptide derived from chicken leg bone protein

F.Y. Cheng, T.C. Wan, Y.T. Liu, L.C. Lin, and R. Sakata
Development in the textural properties of soft meat loaves to enhance the meat products-intake of older and incapable adults

R. Kuroda, A. M. Ahhmed, S. Kawahara, K. Nakade, M. Numata, T. Nakamura, and M. Muguruma
Comparative study between the effects of adding poly (γ-glutamic acid) and transglutaminase on the textural quality and cooking yield of sausage

M. Muguruma, Y. Namba, A. M. Ahhmed, K. Uotani, and T. Nakamura
Low fat chicken frankfurters manufactured with vegetable oils

K.T. Broce, M.L. González-Sanjosé, I. Jaime, J.P.H. Linssen, and J. Rovira
Influence of breed and the presence of lamb on consumer acceptability of kid meat

I. Cilla, M.M. Campo, J.L. Olleta, M.J. Alcalde, A. Horcada, R. Delfa, P. Lara, and C. Sañudo
Influence of the socio-economic factors in the consumers preferences about colour and marbled in beef meat

F.J. Calahorra, O. Mozún, S. Velasco, M.T. Silva, L. Ruiz, and P.F. Rouco
Attempt to draw a map corresponding to changes in the taste of beef during conditioning as evaluated by the use of taste sensors

T. Okayama, A.Yanagi, H.Kamisoyama, M.Muguruma, M.Kaya, K.Nodake, and M.Numata
Spanish consumers’ beef choice depending on country of origin, finishing diet and price by conjoint analysis

C.E. Realini, M. Font i Furnols, C. Sañudo, F. Montossi, M.A. Oliver, and L. Guerrero
Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market

C.E. Realini, M. Font i Furnols, L. Guerrero, Z. Peters, M.M. Campo, C. Sañudo, G. Nute, G. Brito, F. Montossi, V. Cañeque, and M.A. Oliver
Determining the geographic origin of poultry meat and dried beef by a combination of element and oxygen isotope analysis

B.M. Franke, R. Hadorn, J.O. Bosset, G. Gremaud, and M. Kreuzer
Consumer analyses from beef fattened at different periods in an organic system

M.T. Silva, M. Jiménez, J.I. Tejerina, F.J. Cuevas, J. Dochao, J.J. Urquía , and S. Velasco
Economic considerations of cull dairy cows fattened for a special market

E. Bispo, D. Franco, L. Monserrat, L.González González, N. Perez Seijas, and T. Moreno
Effect of stocking rate and supplementation on lambs grazing Lotus corniculatus cv. Inia Draco during summer in Uruguay

F. Montossi, S. Luzardo, I. De Barbieri, R. San Julián, R. Franco, D. Gutiérrez, and G. Brito
Methods to predict the retail meat yield of a beef carcass

R. San Julián, G. Brito, J. M. Soares de Lima, and F. Montossi
Microbiological characteristics of sour meat, an aboriginal fermented meat product in Taiwan

C.S. Chou and M.T. Chen
Effect of different drying types and level of Kimchi powder on quality characteristics of breakfast sausage

M.A. Lee, J. Y. Jeong, D. J. Han, J.H. Choi, Y. S. Choi, H.Y. Kim, L.H. Yu, and C.J. Kim
Effects of consumption of beef from different feeding regimen on blood parameters of healthy men and women

J. Tartaglione, P.T. Garcia, G.C. Rodriguez, M.M. Anatelli, M. Zanelli, M. Sutton, J. Belardi, A. Alves de Lima, J. Thierer, N. Vainstein and M.C. La Bruna
Pastoral flavour in lamb: high outliers x sensitive consumers the practical issue

M.M. Farouk, G. Lane, M. Tavendale, N.M. Schreurs and W. McNabb
Analysis of potentials for use of ostrich meat for production of dietetic foods and products for child nutrition

A.B. Lisitsyn, A.V.Ustinova, D.A. Lazutin
Study on the properties of carotenoids in the vegetable compound ham sausage

H.B. Wang, H. Liu, Y.N. Zhang, and W.F. Wang
Utilization of potato fiber in pork patties

S.M. Chang and F.J. Tan
Effects of the ratio of fat to lean pork on the physicochemical properties of Chinese sausage during storage

J.X. Cao, X.L. Xu, W.Q. Xu, M.C. Xu, X. Zhang, C. Xu, and G.H. Zhou

7. ANIMAL SLAUGHTERING AND ANIMAL WELFARE

Exsanguination of slaughter pigs – influence on meat quality

K. Troege and D. Meiler
Effect of season, transport length, deck location and lairage length on blood cortisol concentration and pork quality

D.J. Newman, M.H. Ryan, C.C. Carr, and E.P. Berg
Effect of shade on fecal shedding of bacteria in grazing cattle during summer in temperate climates

P.J. Rovira, J.I. Velazco, J.E. Ezquivel, G. Brito and F. Montossi
Heat shock proteins as markers for pre-slaughter stress and prediction of meat quality

J.F.Young, F. Leoni, I.K. Straadt, J.H.H. Williams, and N. Oksbjerg.
The effect of high frequency electrical stunning of pigs on the immediacy and duration of epilepsy and times to recover of brain function.

N. J. Simmons and C.C. Daly
Effect of season, transport length, deck location and lairage length on blood cortisol concentration and pork quality

D.J. Newman, M.H. Ryan, C.C. Carr, E.P. Berg
Exsanguination of slaughter pigs – influence on meat quality

K. Troeger and D. Meiler