Month: December 2008

Additional information

OPENING SPEECH

1. What can Africa contribute to global meat demand: opportunities and constraints

   K.M. Rich

1. ANIMAL WELFARE AND ANIMAL STRESS CHALLENGES

1. Animal welfare at markets and during transport and slaughter (Meat Sci. 80:2-11)

   N. Gregory

2. Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants? (Meat Sci. 80:12-19)

   D. Ferguson and R. Warner

3. Effect of different feeding strategies on animal welfare and meat quality in Uruguayan steers

   M. del Campo, J.M. Soares de Lima, G. Brito, X. Manteca, P. Hernández, C. Sañudo and F. Montossi

4. Blood aspiration during slaughter with and without stunning in cattle

   N.G. Gregory

5. Influence of pre-slaughter conditions and individual traits on skin damage in pigs

   M.D. Guàrdia, J. Estany, S. Balasch, M.A. Oliver, M. Gispert and A. Diestre

6. Electrical stimulation of bovine carcasses cause changes in stress proteins in the longissimus dorsi muscle as revealed by proteomics

   K. Hollung, H. Grove, K.I. Hildrum and E. Veiseth

7. Road transportation of pigs in three tiers

   M. Honkavaara

8. A comparison between the effects of two cropping methods on Red hartebeest meat quality

   L.L. Laubscher and L.C. Hoffman

9. Effect of lairage duration on lamb instrumental and sensorial meat quality

   G. Liste, G. Taylor, G. Miranda, G. Chacón, J.L. Olleta, S. García-Belenguer, C. Sañudo and G.A. María

10. Broilers from female lineage sensibility to halothane gas and its relationship to PSE meat

    D.F. Marchi, M.A. Trindade, M. Shimokomaki, A. Oba, A.L. Soares, E.I. Ida, J.B.S. Ferraz and T.M. Filho

11. Stress up to at least 3 hours before slaughter affects the meat texture

    J.F. Young, J.A. Jensen and N. Oksbjerg

12. The effect of pre-slaughter events on the expression of small heat shock proteins in the muscle

    S.K. Morgan, C.C. Daly, N.J. Simmons, N.V. Johnson and T.L. Cummings

2A. FOOD SAFETY AND HUMAN NUTRITION CHALLENGES

1. Changes in the nutrient quality of meat in an obesity context (Meat Sci. 80:20-27 )

   H. Schönfeldt and N. Gibson

2. Bio-preservation of pork carcasses/muscles tissues by lactic acid bacteria

   S. Christieans and M. Rivollier

3. Effect of different marinade treatments on survival of pathogens in ground beef jerky

   S. Khurana and A.D. Clarke

4. Death of Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes during the drying of meat: a case study using Biltong and Droëwors

   G.M. Burnham, D.J. Hanson, C.M. Koshick and S.C. Ingham

5. Application of Zataria multiflora, Satureja hortensis, essential oil and their combination against total viable bacteria and Listeria monocytogenes in minced beef packaging

   H. Hosseini and R. Khaksar

6. The use of crude bacteriocins from Lactococcus lactis TISTR 1401 as biopreservative to extend shelf life of aerobically packed pork meatballs

   K. Intarapichet and S. Gosaarak

7. Dioxins and PCBs in German meat and meat products – Results of a monitoring study

   K.-H. Schwind and W. Jira

8. Polybrominated diphenylethers (PBDE) in German meat

   M. Gensler, K. Schwind and W. Jira

9. Lipid peroxidation products inhibit glutathione based protection of oxymyoglobin; a Model system

   C.G. Jose, D.W. Pethick and G.E. Gardner

10. Efficacy of olive leaf extract for enhancing quality of beef cubes

    K.K. Aytul, F. Korel, D.K. Arserim-Uçar, İ. Uysa and O. Bayraktar

11. Neural models as a tool for prediction of growth and survival of microorganisms in meat products

    D. Kolozyn-Krajewska, E. Rosiak and K. Kajak-Siemaszko

12. Fresh pork sausages: Effect of non-meat ingredients on product colour characteristics

    J. Kusuma, R.B. Pegg and D.R. Korber

13. Validation of steam-vacuum process as corrective measure for visible faecal contamination on carcasses: preliminary results

    A. Le Roux, B. Minvielle and E. Gault

14. Evaluation of the efficacy of lactic acid and buffered lactic acid on naturally contaminated pork carcasses during the slaughtering process

    A. Le Roux, B. Minvielle and E. Gault

15. On-site validation of thermal treatments used as corrective actions on pork carcasses and cuts

    A. Le Roux, B. Minvielle and A. Vallée

16. Pork cooking doneness and salmonellosis likelihood: A risk assessment

    A.J. Miller, N.L. Tran, L.M. Barraj, B.S. Eblen and S. Larsen

17. Influence of temperature and pH on anti-listerial activity of bacteriocin isolated from Lactobacillus sakei I 154

    S.V. Moracanin, L. Turubatovic, M. Skrinjar and D. Obradovic

18. Mould and yeast species contaminating Norwegian dry-cured meat products

    D.T. Asefa, M.S. Sidhu, S. Langsrud, C.F. Kure, T. Nesbakken and I. Skaar

19. Effect of preheating and different solvents on antioxidant and antimicrobial activity of garlic in pork patties

    S.Y. Park, H.C. Lee and K.B. Chin

20. Risk assessment in production of baked minced meat products

    J. Pivoňka, R. Ševčík, M. Čeřovský, M. Voldřich and P. Pipek

21. Determination of OPCs and PCBs in game meat of different areas

    T. Polak, L. Gasperlin, G. Arh, M. Pompe, P. Hribar and B. Zlender

22. Study of carcass condemnation due to parasitic infection in Tehran province of Iran

    B. Shemshadi and Sh. Rangbar Bahadori

23. Porcine cysticercosis and human neurocysticercosis: evidence-based research trends

    T. Songabe and E.K. Thobejane

24. Participatory risk assessment for food safety in informal markets

    E.L. van Zyl, C.M.E. McCrindle and D. Grace

25. Consequences EC 2073/2005 on sampling meat products

    T.J. Verkleij, F.K. Stekelenburg and E. Hoornstra

26. Comparison of the effectiveness of post-lethality treatments and antimicrobial agents to reduce the risk of Listeria monocytogenes in RTE meat and poultry products

    D. Visser, R. Zumbrink, L. van Dijk, R. Peterson and E. Bontenbal

2B. FOOD SAFETY AND HUMAN NUTRITION CHALLENGES

1. The animal fat paradox and meat quality (Meat Sci. 80:28-36)

   E. Webb and H.A. O’Neil

2. Effect of concentrate-finishing on muscle fatty acid composition in genetically lean beef cattle

   N. Aldai, M.E.R. Dugan, A. Martínez, D.C. Rolland, J.K.G. Kramer and K. Osoro

3. Effect of crossbreeding on intramuscular fat content and fatty acid composition in pork meat

   V. Alonso, M.M. Campo, S.M. Español, E. Muela, J.L. Olleta, P. Roncalés and J.A. Beltrán

4. Assessment of the antioxidant and pro-oxidant activities of tree nut extracts with a pork model system

   R. Amarowicz and R.B. Pegg

5. The nutritional quality of meats and liver differed deeply in cereal (indoor) and grass (outdoor) fed fattening lambs

   G. Gandemer, F. Chantelot, I. Ortigues-Marty, C. Duchène and D. Bauchart

6. Lipid and fatty acid composition of Longissimus thoracis and Semitendinosus muscles in finishing Normand cows given unsaturated lipids and antioxidants

   M. Habeanu, D. Durand, M. Gobert and D. Bauchart

7. A milk diet containing plant shortening lipids deeply altered trans 18:1 isomers of muscle and liver lipids in the preruminant calf: a possible negative impact on the image of veal products for consumers

   E.B. Villar, G. Gandemer, D. Durand and D. Bauchart

8. The effect of feeding fatteners with a preparation from flax seeds on meat lipid fatty acid profile

   E. Grzeskowiak, T. Zajac, A. Borys, P. Zajac, K. Borzuta, Z. Tratwal, D. Lisiak and J. Strzelecki

9. Fatty acid composition and vitamin E content of lambs fed with different levels of concentrate in a pasture feeding system

   V. Cañeque, M.T. Díaz, I. Álvarez, C. Sañudo, M.A. Oliver, F. Montossi and J. de la Fuente

10. Medical and biological evaluation of the efficiency of heavy metals sorption by food fibers used in meat industry

    I.M. Chernukha, N.E. Belyakina, A.V. Ustinova, S.I. Hvylya and A.I. Surnina

11. Effect of type of basal fat on meat composition and n-3 fatty acids deposition efficiency in turkeys

    E. Delezie, J. Aerts, G. M. Aluwé, Huyghebaert and B. De Brabander

12. Substituting dried distillers’ grains from wheat for rolled barley in finisher diets improves the trans-18:1 composition in beef fat

    M.E.R. Dugan, N. Aldai, D.J. Gibb, T.A. McAllister, D.C. Rolland and J.K.G. Kramer

13. Antioxidant activity of myofibrillar proteins in oil-in-water emulsions

    M. Estévez, P. Kylli, E. Puolanne, R. Kivikari and M. Heinonen

14. Effect of dietary sources rich in n3 fatty acids on fatty acid composition of different lamb muscles

    C. Fernández, J. de la Fuente, M.T. Díaz, I. Álvarez, M.C. Pérez, S. Lauzurica, V. Cañeque and C.I. Sánchez

15. Inhibitory effect of lipophilic antioxidants in frying oil on formation of heterocyclic amines in fried patties

    M. Gibis

16. The validity of methods used to determine the heme and non-heme iron content in meat products

    N. Gibson and H.C. Schönfeldt

17. Influence of enzymic preparations in feeds on meat productivity of pigs and meat quality

    T.M. Giro, S.I. Hvylya and A.N. Ivankin

18. Technology of products of meat cereal origin adequate to the specificity of a feed with the hemopoiesis disturbances of iron deficient character

    T.M. Giro and O.I. Chirkova

19. Fatty acid composition and cholesterol content of Turkish fermented sausage (sucuk) made with corn oil

    G. Yıldız-Turp and M. Serdaroğlu

20. Effect of feeding n-3 enriched fish oil to slaughter pigs on pork quality

    E. Hallenstvedt, A.C. Rehnberg and M. Thomassen

21. The effect of plant extracts on colour and lipid stability in model bovine muscle systems

    J. Hayes, P. Allen, V. Stepanyan, E. Ryan, N. M’O’ Grady, J.P. Kerry and N. O’Brien

22. Improvement of fat quality of lean pigs by dietary intervention

    A. Hugo and F. van Schalkwyk

23. Chemical and lipid composition of buffalo meat as affected by different cooking methods

    M. Juárez, S. Failla, A. Ficco, F. Peña, C. Avilés and O. Polvillo

24. Comparison of meat quality traits and fatty acid profiles of M. longissimus from different Korean native cattle (striped cattle and yellow cattle)

    S.M. Kang, Y.S. Park, I.S. Lee, Panjono, Y.H. Song, C. Kang and S.K. Lee

25. Differences in fatty acid composition between organically and conventionally produced broiler muscles

    D.H. Kim, D.G. Lim, S.H. Cho, J.H. Kim, P.N. Seong and J.M. Lee

26. Effect of grazing production system with different forage and supplementation allowances on Hereford steers performance and meat quality in Uruguay

    S. Luzardo, F. Montossi, R. San Julián, R. Cuadro, G. Brito and D.F. Risso

27. The nutrient content of meat sausages containing beef offal

    M.M. Magoro, I.B. Zondagh and P.J. Jooste

28. Are there relationships between blood glucose and cholesterol, and meat pH, colour and cholesterol levels?

    V. Muchenje, T. Ndlovu, M. Chimonyo, K. Dzama, P.E. Strydom and J.G. Raats

29. Validating developmental modeling for interactions in a supplementary feeding program

    L. Basu and H.W. Ockerman

30. Characterization of conjugated linoleic acid isomers in Iberian wild red deer

    M.A.G. Quaresma, I. Trigo Rodrigues, R. Pereira Silva, N. Santos, J. Breda, R.J.B. Bessa, J.P.C. Lemos, J.A.M. Prates and A.S. Barreto

31. Vitamin E homologues in wild boar meat from Montado

    M.A.G. Quaresma, I. Trigo Rodrigues, R. Pereira Silva, N. Santos, J. Breda, R.J.B. Bessa, J.P.C. Lemos, J.A.M. Prates and A.S. Barreto

32. Effect of dietary conjugated linoleic acid on pork quality and fatty acid composition in Pietrain-sired pigs

    C.E. Realini, M. Fonti Furnols, J. Reixach, M. Gispert, J.A. García Regueiro, I. Diaz and M.A. Oliver

33. Influence of percent intramuscular fat on individual fatty acids in the longissimus muscle from Wagyu crossbred beef

    T.P. Ringkob, B.R. Santistevan, D. Joos, S.C. Casey, J.R. Busboom, T. Jiang, M.L. Nelson, J.V. O’Fallon and C.T. Gaskins

34. Fatty acid composition of different fat depots of lambs fed diets rich in n3 polyunsaturated fatty acids

    C.I. Sánchez, T.M. Díaz, C. Fernández, J. de la Fuente, I. Álvarez, M.C. Pérez, S. Lauzurica and V. Cañeque

35. Level and cooking stability of two trace-elements in bovine meat : iron and selenium, respectively pro- and anti-oxidant

    V. Soucheyre and E. Parafita

36. Analysis of neo-formed volatile heterocycles during meat cooking

    P. Tournayre, F. Mercier, A. Kondjoyan, S. Abouelkaram, A. Dubost, D. Bauchart and J.L. Berdagué

37. Prediction of physiological phosphorus content in pork meat

    S. Tyszkiewicz, M. Wawrzyniewicz and A. Borys

38. The quality of South African lamb – carcass, nutritional and sensory attributes

    S.M. van Heerden, P.E. Strydom, H.C. Schönfeldt, R. Kruger and M.F. Smith

39. The fatty acid composition of chicken muscles fed with thyme

    H. Yetim, O. Sağdıç, L. Ekici and H.W. Ockerman

40. Meat quality of “Nero Siciliano” pigs fed with different diets

    A. Zumbo and A.R. Di Rosa

41. Effect of Boiling on Sulfonamide Residues in Chicken Meat-Balls

    M.A. Ismail-Fitry, S. Jinap, B. Jamilah and A.A. Saleha

42. Antioxidant action over extracts of the potato peel (Solanum tuberosum)

    M.A.Á. Souza, N.N. Terra and L.L.M. Fries

3A. MEAT PACKAGING, PROCESSING AND VALUE ADDING

1. The taste of fat (Meat Sci. 80:37-42)

   E. Dransfield

2. Where is MAP going? A review and future potential of modified atmosphere packaging for meat (Meat Sci. 80: 43-65)

   K.W. McMillin

3. Colour stability of four bovine muscles packaged under oxygen-depleted atmospheres and low carbon monoxide levels

   J.C. Contreras–Castillo, A.C. Venturini, J.A.F. Jaria, R.C. Gallo, T.Z. Silva and L.D. Shirahigue

4. Comparison of patterns of 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke as well as in smoked beef and pork ham

   J.M. Djinovic, A.R. Popovic, A.T. Spiric, L.R. Turubatovic and W.M. Jira

5. Improvement of the beef shelf-life by combination of modified atmosphere packaging and superficial treatment with natural dihydroquercetin extract. Preliminary study

   S.G. Dragoev

6. Vitamin E and plant extracts rich in antioxidants given to bovine efficiently protect beef against lipoperoxidation during processing

   M. Gobert, D. Bauchart, E. Parafita, R. Jailler and D. Durand

7. Shelf life and colour stability of beef under modified atmosphere packaging on retail display conditions

   M.J. Fraqueza, P.L.F. Costa, M.H. Fernandes, M.J. Fernandes, M.C. Ferreira, M.C. Leal, C. Morgado and A.S. Barreto

8. Does modified atmosphere packaging affect particle sizes and hardness of pork?

   S. Hansen, P. Ertbjerg, M.S. Hviid and A.H. Karlsson

9. The changes in pork quality in relation to packaging conditions during chilled storage in households

   K.T. Lee, E. Jung and J. Jung

10. Effect of modified atmosphere packaging and potassium lactate injection-enhancement on beef steak surface redness

    R.A. Mancini, S.P. Suman, M.K.R. Konda and R. Ramanathan

11. Ability to produce long shelf life meats with French beef muscles

    L. Picgirard, E. Lemoine and M. Renerre

12. Cow biological type affects ground beef color stability

    C.R. Raines, M.C. Hunt and J.A. Unruh

13. Effect of bioflavonoids and other antioxidant agents on colour acceptability of beef packaged with oxygen permeable film or modified atmosphere

    C. Sañudo, M.M. Campo, P. Albertí, I. Cilla, E. Muela, J.L. Olleta, V.C. Resconi and O. Catalán

14. Preliminary investigations into the use of deepchill temperatures for prolonged storage of beef

    A. Small, A. Sises and D. Doral

15. Effect of packaging, freezing and thawing of ground beef on the quality of beef patties

    M.A. Tørngren

16. Packaging of fresh beef in different gas mixtures

    L.R. Turubatovic, M.P. Milijasevic, J.B. Jovanovic and B.M. Velebit

17. Physico-chemical and sensory characteristics of dry cured loin preserved under different vacuum-packed models

    S. Ventanas, M. Estevez, J. Ventanas, F. Lobo and D. Morcuende

3B. MEAT PACKAGING, PROCESSING AND VALUE ADDING

1. Post-slaughter traceability (Meat Sci. 80: 66-74)

   G. Smith, D.L. Pendell, J.D. Tatum, K.E. Belk and J.N. Sofos

2. Probiotics in fermented sausages (Meat Sci. 80: 75-78)

   L. de Vuyst, G. Falony and F. Leroy

3. Comparison between using starter culture, GdL, and a combination of both in the production of salami

   L. Andersen and S. Cislaghi

4. Effect of low fat Dutch style dry fermented sausages elaborated with encapsulated linseed, algal and fish oil on the cytotoxicity and proliferation of Hepa-1C1C7 cells

   K.B. Mack, L. de Haan, G. Alink and J. Linssen

5. Physical-chemical, microbial and sensory spoilage during the refrigerated storage of cooked Iberian pig massetero muscle with sauce processed by the sous vide method

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

6. Influence of nuts buckwheat on lipid oxidation in meat liver pates during storage

   Z.J. Dolatowski and M. Olszak

7. Role of proline and hydroxyproline in N-nitrosamine formation in roasted cured meat

   G. Drabik-Markiewicz, E. De Mey, K. Van den Maagdenberg, S. Deprez, T. Kowalska and H. Paelinck

8. Effect of probiotic starter culture on the cell fraction of semi-dried raw sausages

   K. Valkova-Jorgova, K. Danov, D. Gradinarska and S. Dragoev

9. Physico-chemical characterisation of destructured zones in cooked hams

   G. Hugenschmidt, D. Guggisberg, P. Silacci, D. Scherrer, M.R.L. Scheeder, C. Wenk and R. Hadorn

10. Inulin-induced fat reduction in lyoner sausages

    R. Hadorn, P. Piccinali, D. Guggisberg and M. Suter

11. Quality characteristics of beef patties extended with date fiber

    I.B. Hashim and A.H. Khalil

12. Properties of low fat sausages made from duck meat with cereal flours

    Y.H. Hwang, H.S. Yang, J.Y. Jeong, G.D. Kim, G.B. Park and S.T. Joo

13. The effect of freezing rate of meat on rheological property of pork sausage

    S. Ichinoseki, M. Numata, K. Kosai, M. Kon, Y. Kagawa, R. Sakata and T. Okayama

14. The effects of reheating methods on the quality characteristics of precooked ground pork patties with various salt and phosphate levels

    J. Choi, J. Jeong, Y. Choi, S. Kim, T. Kim and C. Kim

15. Evaluation of functional and textural properties of low-salt comminuted meats as affected by different hydrocolloids and transglutaminase

    H.C. Lee, S.Y. Park and K.B. Chin

16. The development and sensory evaluation of fresh meat sausages containing beef offal

    M.M. Magoro, I.B. Zondagh, P.J. Jooste and L. Morey

17. Monitoring beef quality attributes as affected by high pressure processing

    R. McArdle, B. Marcos, D. Troy, J.P. Kerry and A.Mullen

18. Application of unsteady-state heat transfer equations to Portuguese traditional meat products from Monchique region

    J.A. Pereira, S. Ferreira-Dia and T.J.S. Matos

19. Effect of natural antioxidants extracted from spices on quality of dry sausages

    P. Pipek, M. Petrová, B. Bělková and R. Svěrková

20. Berry polyphenols as inhibitors of fatty acid oxidation during marination of pork

    T. Püssa, D. Anton, R. Pällin, P. Raudsepp, P. Toomik, K. Veri, K. Kirisaare and M. Rei

21. Individual muscle color stability affects ground beef discoloration when blended with other muscles

    C.R. Raines, M.C. Hunt and J.A. Unruh

22. The effect of salt contents and NaNO2 on fatty acids compositions and free amino acids contents of dry-cured ham processed under Korean environment

    P.N. Seong, J.H. Kim, S.H. Cho, B.Y. Park, K.H. Hah, M.O. Jung, D.G. Lim, H. Kim and J.M. Lee

23. Control of oxidation of cooked nitrite-free meats with novel ingredients

    F. Shahidi, A. Chandrasekara, J.A. John, Y. Zhong and R.B. Pegg

24. A novel pediocin-like bacteriocin produced by Lactobacillus plantarum KMITL-QU 54 isolated from traditional thai fermented meat-rice sausage (Sai-krog Isan)

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

25. A newly discovered bacteriocin from Weissella cibaria KMITL-QU 21 associated in traditional thai fermented meat-rice sausage (Sai-krog Isan)

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

26. Impacts of tempering and defrosting processes on the technological quality of the raw material and the taste and texture properties of dry sausages

    E.T. Parafita, E. Lemoine, A. Agoulon and J. Papillon

27. Form in which water-soluble zinc protoporphyrin IX (ZPP) exists in Parma ham

    N. Hayashi, S. Yamazaki, M. Kobayashi, J. Wakamatsu, T. Nishimura and A. Hattori

4A. CHALLENGES IN THE PRACTICAL USE OF GENETICS

1. Present and future applications of DNA technologies to improve beef production (Meat Sci. 80: 79-85)

   M. Allan and T. Smith

2. Genetics and genomics of pig meat quality – Progress and Prospects

   A.L. Archibald and C.S. Haley

3. Do indigenous Southern African cattle breeds have the right genetics for commercial production of quality meat? (Meat Sci. 80:86-93)

   Phillip Strydom

4. The association between polymorphic variations in calpain 3 with the yield and tenderness of retail lamb meat cuts

   R. Bickerstaffe*, K. Gately & J.D. Morton

5. Association of polymorphic variations in calpastatin with meat tenderness and yield of retail meat cuts in lambs

   R. Bickerstaffe, J.G.H. Hickford, K. Gately and H. Zhou

6. Heritability estimates for slaughter traits in South African terminal crossbred lambs

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

7. Genetic parameters for intramuscular fatty acid composition and metabolism in pork

   E. Colman, S. Janssens, M. Ntawubizi, K. Raes, N. Buys and S. De Smet

8. Uncovering the genomic and proteomic basis for variation in Irish pork quality

   A. Di Luca, R. Hamill, G. Davey, C. McGee, A. Talbot, G. Elia, T. Sweeney, M. Cairns and A. Mullen

9. Gene expression profile in two pig breeds using the Affymetrix GeneChip® Porcine Genome Array

   L. Pannier, D. Corcoran, R.M. Hamill, T. Sweeney and A. Mullen

10. Comparison of genetic (neutral DNA markers) and phenotypic (fresh meat quality traits) distances between Iberian pig strains

    O. Polvillo, M. Juárez, A. Molina, A. Membrillo and I. Clemente

11. Association of SNPs in candidate genes with meat quality in crossbred cattle

    W. Reardon, O. Aslan, A. Mullen, L. Pannier, T. Sweeney and R. Hamill

12. Animal species identification and quantification in meat and meat products by means of traditional and real-time PCR

    S. Andrée, K. Altmann, R. Binke and F. Schwägele

13. The influence of muscle characteristics and calpain genes on beef tenderness in South African feedlot cattle

    G.L. van Wyk, J. Anderson, L. Frylinck, P.E. Strydom, H. Snyman, E.C. Webb, M. Koohmaraie and T.P.L. Smith

5. CHALLENGES IN EXPLOITING NON-CONVENTIONAL ANIMAL PRODUCTS

1. The yield and nutritional value of meat from African ungulates, camelidae, rodents, ratites and reptiles (Meat Sci. 80:94-100)

   L. Hoffman

2. The contribution of chevon from Africa to global meat production (Meat Sci. 80:101-109)

   L. Simela and R. Merkel

3. Investigation on the conditions of hyaluronic acid extraction from rooster combs by protein precipitants

   M.T. Chen and X.Y. Lin

4. Physicochemical, histological and sensory properties of pork from cheek and neck

   M.T. Chen and Y.S. Cheng

5. Growth and meat quality of Holstein and Fleckvieh X Holstein bull calves

   J.J.E. Cloete, P. Langenegger, L.C. Hoffman and C.J.C Muller

6. Sensory and rheological evaluation of meat from rabbits reared at different floor type and stocking density

   A. Dalle Zotte, G. Masoero, A. Brugiapaglia, B. Contiero, G. Jekkel and M. Gàbor

7. The chemical characteristics of five springbok (Antidorcas marsupialis) and blesbok (Damaliscus pygarcus phillipsi) muscles

   P. du Buisson and L.C. Hoffman

8. Effects of whey protein additions on the quality characteristics of surimi-like materials made from porcine longissimus and cardiac muscles

   D.W. Jeong, D.K. Cho, Y.M. Choi and B.C. Kim

9. Characterization of meat plant washwater

   P. Wu and G.S. Mittal

10. Identification of pro-drug type ACE inhibitory peptide from porcine myosin B: Antihypertensive effects of its hydrolysates in vivo

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

11. Production of game salami from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchellii)

    D.L. Müseler, R.C. Witthuhn and L.C. Hoffman

12. Effect of hydrolysate of chicken leg bone protein on attenuating development of cardiovascular hypertrophy in spontaneously hypertensive rats

    R. Sakata, F.Y. Cheng, T.C. Wan, Y.T. Liu and L.C. Lin

6. MANIPULATION OF MUSCLE STRUCTURE AND BIOCHEMISTRY TO PRODUCE QUALITY MEAT

1. Reassessing the principles of electrical stimulation (Meat Sci. 80: 110-122)

   N. Simmons, C.C. Daly, T.L. Cummings, S.K. Morgan, N.V. Johnson and A. Lombard

2. Interaction between myofibril structure and proteolytic tenderization in beef

   E.H. Lonergan and S.M. Lonergan

3. Verification of the mechanism of lactate on metmyoglobin-reducing activity in vitro

   G. Rodríguez, S. Faget, C. Rosazza, D. Visser, J. T. Keeton and Y. H. Kim

4. Evaluation of the discrepancy in physiochemical and rheological properties of cross-linked myosin B proteins and biopolymers catalyzed by transglutaminase in meats

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

5. An NMR-based investigation on two different strategies for improving pH24h, WHC and juiciness in pork: rapid chilling and pelvic suspension

   H.C. Bertram and M.D. Aaslyng

6. Structural organisation of connective tissue

   D.A. Brüggemann, A.P. Harrison, J. Risbo and A.H.Karlsson

7. Effects of pH and temperature on microstructure and morphology of collagen/hydroxyapatite matrix synthesized in vitro

   M.T. Chen and W.B. Tien

8. Konjac flour improved textural and water retention properties of transglutaminase mediated, heat–induced porcine myofibrillar protein gel containing sodium caseinate

   K.B. Chin and Y.L. Xiong

9. Glycolytic enzymes and metabolites in relation to meat quality in porcine longissimus dorsi muscle

   Y.M. Choi, Y.C. Ryu and B.C. Kim

10. Texture changes and myosin oxidation during ripening of salted herring

    L. Christensen, E. Andersen, M. Christensen, M. Andersen and C.P. Baron

11. Two-toned colour in the biceps femoris muscle in relation to post mortem pH and temperature fall in Belgian Blue beef

    S. De Smet, S. Lescouhier and E. Claeys

12. Molecular analysis of tenderstretch on postmortem bovine skeletal muscle protein composition using 2-dimensional electrophoresis based proteomics

    E. Downey, S.R. Pennington, K. Brandon, A. White, R. Hamill and A.M. Mullen

13. α-aminoadipic and γ-glutamic semialdehydes as indicators of protein oxidation in myofibrillar proteins

    M. Estévez, V. Ollilainen and M. Heinonen

14. Changes in meat quality characteristics of two beef muscles during ageing. I: Water-holding capacity and colour

    S.F. González, M. Juárez, O. Polvillo, M. Contò and S. Failla

15. Changes in meat quality characteristics of two beef muscles during ageing. II: Tenderness and myofibrillar degradation

    S. Failla, M. Juárez, F. Vincenti, S. Ballico, M. Mormile and S.F. González

16. Comparison of muscle proteome profile in Norwegian Landrace, Duroc and Hampshire at three different ages

    K. Hollung, H. Grove, E.M. Færgestad, M.S. Sidhu and P. Berg

17. Effects of muscle fibre type on meat characteristics of chicken and duck breast muscle

    G.D. Kim, J.Y. Jeong, S.H. Moon, Y.H. Hwang, G.B. Park and S.T. Joo

18. Myoglobin layer depth, surface myoglobin and visual colour-life of beef Longissimus and Psoas major steaks from various postmortem times

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

19. Relationship of postmortem troponin-T degradation and meat tenderness of beef Longissimus dorsi from different production systems in Thailand

    J. Sethakul, Y. Opatpatanakit, R. Limsupavanich, L. Srisuwan and K. Jirajaroenrat

20. Assessment of high hydrostatic pressure effects on sarcoplasmic beef proteins using the ‘lab on a chip’ technology

    B. Marcos, J. Kerry, N. Grèbol, D. Troy and A.M. Mullen

21. Sensory muscle profiling of beef muscles

    K.I. Hildrum, B. Narum, R. Rødbotten, V. Segtnan, J. Gustafsson, J. Berg and J.P. Wold

22. The potential for a combination of stretch and electrical stimulation technology to optimise hot-boned meat quality

    K. Pearce, A. Williams, G. Gardner and J. Phillips

23. Changes in structural and functional properties of skeletal muscle by L-carnitine supplementation to suckling piglets

    D. Lösel, G. Nürnberg and C. Rehfeldt

24. Simulation of giant fibre development in biopsy samples from pig longissimus muscle

    C. Rehfeldt, I. Fiedler, A. Schubert-Schoppmeyer, G. Nürnberg, L. Jonas, K. Ender and S. Maak

25. Characterization of goat myoglobin

    S.P. Suman , P. Joseph , S. Li , G. Rentfrow , T. Hutchens , R.B. Cox , C.M. Beach , L. Steinke and M. Fontaine

26. Ageing time effect on meat tenderness of 5 beef muscles provided by steers and dairy cows

    P. Tribot Laspiére, C. Evrat-Georgel and P. Cartier

27. Lipids and glutathione-dependent enzymes in the pig neck

    D.V. Vranic, A.T. Spiric, L.R. Turubatovic, S.D. Spasic and P. Radetic

28. Investigating muscle fibre properties by FTIR microspectroscopy and micro tensile tests

    K. Wahlstrøm Sanden, J. Lepetit, B. Narum, U. Böcker, R. Ofstad and A. Kohler

7A. TECHNIQUES AND MODELS TO PREDICT AND MANIPULATE MEAT QUALITY

1. Modelling quality variations in commercial Ontario pork production (Meat Sci. 80: 123-131)

   P. Purslow, I.B. Mandel, T.M. Widowski, J. Brown, C.F.M. de Lange, J.A.B. Robinson, E.J. Scuires, M.C. Cha and G. vander Voort

2. Tenderness of meat from entire male pigs: effects of breed, slaughter weight and measuring method

   M. Aluwé, S. Millet, K.M. Bekaert, F.A.M. Tuyttens, D.L. De Brabander and M.J. Van Oeckel

3. The influence of breed and age at slaughter on carcass traits and pork quality

   C. Baustad, B. Egelandsdal, M.S. Sidhu, E.O. Rukke and P. Berg

4. A comparative study on the rate and the extent of tenderness in buffalo, beef and yak: preliminary results

   K. Carbone, F. Vincenti, B. Ferri, M. Valentini, P. Sequi and S. Failla

5. Effects of quality grade on the carcass component, and chemico-physical sensory traits of M. longissimus dorsi in Hanwoo (Korean native cattle)

   J.M. Lee*d, J.H. Kim, S.H. Cho, P.N. Seong, B.Y. Park, D.H. Kim and C.N. Ahn

6. Proximate composition and physico-chemical meat quality of Korean Hanwoo beef by different quality grade and cut

   S.H. Cho, J.H. Kim, P.N. Seong, B.Y. Park, Y.M. Cho, D.H. Kim, J.M. Lee and C.N. Ahn

7. Sensory attributes of the meat of male, female and castrate Dorper lambs subjected to free-range or feedlot finishing

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

8. Analyse of non-linear response of cooking loss in aged beef

   A. Dufek, M. Bjelka, J. Subrt, J. Simeonovova and M. Homola

9. Pork water-holding capacity parameters measured on muscle and drip

   C. Kapper, C. Don, R.E. Klont and H.A.P. Urlings

10. Assessment of Warner-Bratzler shear for branded Hanwoo beef by quality grade and subprimal cuts

    J.H. Kim, P.N. Seong, S.H. Cho, D.W. Jeong, T.S. In, B.Y. Park, J.M. Lee, D.H. Kim and C.N. Ahn

11. Characteristic of slaughter value and meat quality of 3 synthetic pigs lines P76, Redone and Galia

    W. Przybylski, D. Jaworska, E. Olczak, I. Namysław, D. Kołożyn-Krajewska, K. Kajak-Siemaszko, V. Santé-Lhoutellier and S. Niemyjski

12. Allometric vs. dynamic models in the investigation of pig growth

    G. Kusec, I. Djurkin, G. Kralik, U. Baulain and E. Kallweit

13. Effects of 7 and 14 days of ageing on sensory qualities in beef M. infraspinatus, M. longissimus dorsi and M. gluteus medius

    Å. Lagerstedt, M. Lundesjö Ahnström, J. Hansson, L. Johansson, Å. Öström and K. Lundström

14. The effects of sex condition, raising altitude and slaughtering season on the carcass quality characteristics of Hanwoo male cattle

    S.M.K. Panjono, I.S. Lee and S.K. Lee

15. Effects of rearing system on meat quality of Podolian bulls

    G. Marsico, M. Ragni, L. Melodia, S. Tarricone, C. Cocca and A. Vicenti

16. Evaluation of feeding strategies on the performance and in vivo carcass quality of Corriedale heavy lambs in Uruguay

    F. Montossi, S. Luzardo, R. San Julián, I. de Barbieri, G. Ciappesoni and G. Brito

17. The influence of different pasture and supplement diet combinations on carcass and meat quality of heavy lambs in Uruguay (Meat Sci. 80: 132-149)

    F. Montossi, S. Luzardo, C. Silveira, R. San Julián, G. Brito and I. de Barbieri

18. Relationship between off-flavour descriptors and flavour scores in beef from cattle raised on natural pasture

    V. Muchenje, M. Chimonyo, K. Dzama, P.E. Strydom, T. Ndlovu and J.G. Raats

19. Cooking loss components of beef from three cattle breeds raised in a low input cattle production system

    N. Jama, V. Muchenje, M. Chimonyo, P.E. Strydom and K. Dzama

20. Finishing crossbred goats on concentrate supplement: carcass and meat quality

    D.E. Mushi, J. Safari, L.A. Mtenga, G.C. Kifaro and L.O. Eik

21. Comparing meat quality traits and consumer perception of sensory qualities in different pig breeds

    Y.J. Nam, Y.M. Choi, S.H. Lee, J.H. Choe, D.W. Jeong and B.C. Kim

22. The energy status, ultimate pH, and colour of post-mortem muscle of three different beef breed types

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

23. Meat quality of Podolian bulls slaughtered at different ages

    M. Ragni, A. Vicenti, A. Rasulo, M. Perrucci, S. Tarricone and G. Marsico

24. A study on the effects of conditioning on shear force values and water holding capacity of different skeletal muscles in Malaysian indigenous (MALIN) sheep

    A.Q. Sazili, A.H. Abdul Rahim and M. Hilmi

25. Growth performance and carcass traits of fattening Hanwoo steers housed on fully straw-bedded floors with different groups

    S.G. Li, S.K. Lee and Y.H. Song

26. The effect of age on the fat distribution in Merino lambs

    E.J. van der Westhuizen, T.S. Brand and L.C. Hoffman

27. Effects of age, pasture- and feedlot conditions on energy metabolism and meat quality

    G.L. van Wyk, L. Frylinck, P.E. Strydom and H. Snyman

28. Prediction level of meat quality criteria on “PSE-like zones” defect of pork’s ham

    A. Vautier, J. Boulard, M. Bouyssière, Y. Houix and B. Minvielle

29. Dynamics of the morphological structure of carcass in sheep

    A.L. Yatsuyta, D.V. Nikitchenko and V.E. Nikitchenko

30. Genetic and non-genetic relationships between growth and carcass quality traits of crossbred cattle

    H.R .Mirzaei, A.P. Verbyla, M.P.B. Deland and W.S. Pitchford

31. (Co)Variance components of growth and carcass quality traits of crossbred cattle

    H.R. Mirzaei, A.P. Verbyla, M.P.B. Deland and W.S. Pitchford

32. Predicting carcass quality associated with variation in growth path of crossbred cattle

    H.R. Mirzaei, A.P. Verbyla, M.P.B. Deland and W.S. Pitchford

7B. TECHNIQUES AND MODELS TO PREDICT AND MANIPULATE MEAT QUALITY

1. Meat quality assessment using biophysical methods related to meat structure (Meat Sci. 80: 132-149)

   J.-L. Damez and S. Clerjon

2. Effect of different feeding systems (pasture and supplementation) on carcass and meat quality of Hereford and Braford steers in Uruguay

   G. Brito, X. Lagomarsino, J. Olivera, G. Trindade, G. Arrieta, O. Pittaluga, M. del Campo, J. Soares de Lima, R. San Julián, S. Luzardo and F. Montossi

3. Influence of ethnic group, feeding plan and ageing on colour, water holding capacity and Warner-Bratzler shear of veal calves

   A. Brugiapaglia, G. Destefanis and C. Lisa

4. Influence of dietary supplementation with extracted alfalfa meal on meat quality

   M. Karwowska, Z.J. Dolatowski and E. Grela

5. The effects of carcass conditioning on pH decline and glycogen content of different skeletal muscles of Malin sheep

   M. Hilmi, Hussain and A.Q. Sazili

6. Marination with kiwifruit powder followed by power ultrasound tenderizes porcine M. biceps femoris

   A. Skov Jørgensen, M. Christensen and P. Ertbjerg

7. The colour stability of aged lamb benefits from vitamin E supplementation

   C.G. Jose, D.W. Pethick, G.E. Gardner and R.H. Jacob

8. Vitamin E will improve the colour stability in lamb; a dose rate investigation

   C.G. Jose, D.W. Pethick, G.E. Gardner and R.H. Jacob

9. Effect of diets on carcass and meat quality characteristics of Corriedale lambs in Uruguay

   R. San Julián, S. Luzardo, G. Brito and F. Montossi

10. Differences in meat quality between organically and conventionally produced broiler muscles

    D.H. Kim, S.H. Cho, J.H. Kim, P.N. Seong, J.M. Lee, K.H. Hah and D.G. Lim

11. Effects of pre-pubertal Burdizzo castration on performance, carcass characteristics and meat quality from young Holstein bulls fed high-concentrate diets

    N. Mach, C. Realini, M. Font-Furnols, A. Velarde and M. Devant

12. Effects of glycerin supplementation on meat pH of young Holstein bulls mixed at the slaughterhouse

    N. Mach, A. Bach and M. Devant

13. Carnosine and anserine in four classes of pork

    T.M. Ngapo, M.O. Ngadi and C. Gariépy

14. Prevention of lipid oxidation of cooked lamb meat through feeding with by-products of Rosmarinus officinalis, L

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

15. The effect of distiller’s and brewer’s grains on beef acceptability

    O. Oltra, L. Farmer, B. Moss and J. Birnie

16. Long-term effects of low and high protein feeding to pregnant sows on offspring at market weight

    C. Rehfeldt, C. Kalbe, J. Block, G. Nürnberg, B. Stabenow and C.C. Metges

17. Effect of wet vs. dry ageing on eating quality of beef from traditional breeds

    R.I. Richardson, G.R. Nute and J.D. Wood

18. Influence of fasting time and feeding regime prior to slaughter on pork quality

    H. Sterten, A.C. Rehnberg, T. Frøystein and N.P. Kjos

19. Accelerated tenderness of sheep topsides using a meat stretching device

    E.S. Toohey, D.L. Hopkins, T.A. Lamb, S.G. Nielsen and D. Gutzke

20. The impact of wrapping and ageing hot boned sheep meat on eating quality

    E.S. Toohey, D.L. Hopkins and T.A. Lamb

21. Influence of vitamin A, D & E status on post-mortem meat quality in steers

    T. Turner, J. Pickova, P. Ertbjerg, A. Karlsson, E. Nadeau, H. Danielsson and K. Lundström

22. The effect of different electrical immobilisation and stimulation procedures on meat quality of beef

    A. Lombard, N.V. Johnson, J.M. McGurk, T.L. Cummings, C.C. Daly and N.J. Simmons

23. Effects of pig breed and diet on concentrations of skatole and androstenone in subcutaneous fat

    R.I. Richardson, J.D. Wood, F.M. Whittington and G.G. Stonehouse

8. MEAT RESEARCH CHALLENGES AND PROJECT UP-DATES

1. Advancing beef safety and quality through research and innovation ProSafeBeef

   D.J. Troy and G. Duffy

2. Improving the quality of pork and pork products (EU-project)

   M. Christensen, K. Grunert, M. Bonneau, J. Arnau, J. Trienekens, N. Oksbjerg, K. de Greef, B. Petersen and A. H. Karlsson

3. The perspectives of BIA application for beef carcass composition analysis and meat quality evaluation

   Z. Bohuslavek

4. High resolution imaging of skeletal muscle by second harmonic generation

   D.A. Brüggemann, J. Brewer and L.Bagatolli

5. Robustness of weight and meat content in pigs determined by CT

   L.B. Christensen, M. Vester-Christensen, C. Borggaard and E.V. Olsen

6. Fluorescence polarimetry for quantification of collagen destructuration after heating

   S. Clerjon, C. Luc, F. Peyrin, J. Lepetit and J. Culioli

7. Fluorescence polarimetry for quantification of muscle fibres destructuration during grinding

   S. Clerjon, C. Luc, F. Peyrin, J. Lepetit and J. Culioli

8. Density of lean meat tissue in pork – measured by CT

   M. Hviid and M. Vester-Christensen

9. Particle size analysis of lamb meat: Effect of homogenization speed

   L. Karumendu, D.L. Hopkins, R. van den Ven, M.J. Kerr, T.A. Lamb and M. Lanza

10. In situ meat quality control applying Raman diode laser spectroscopy at 671 nm

    H. Kronfeldt, H. Schmidt, B. Sumpf, M. Maiwald and F. Schwägele

11. Sensory systems: use in fresh meat quality control

    A.B. Lisitsyn, I.M. Chernukha, T.G. Kuznetsova and E.B. Selivanova

12. Traceability of rigor mortis of muscle using a texture analyzer: a feasibility study

    C. Li, P. Shi, X. Xu, C. Xu, X. Zhu and G. Zhou

13. Near-Infrared transmission spectroscopy for the prediction of intramuscular fat percentage from young Holstein bulls fed high-concentrate diets

    N. Mach, M. Font i Furnols, A. Valero and M. Devant

14. Postmortem NIR tissue oximetry: Factors affecting measurements of myoglobin-oxygen status in beef Longissimus muscle

    A. Mohan, M.C. Hunt, T.E. Barstow and T.A. Houser

15. Ultrasound parameters of porcine back fat with relation to structure and composition

    T. Koch, S. Brand, L. Sannachi, K. Raum, P. Freudenreich, M. Wicke and D. Mörlein

16. Chemical composition on several commercial veal pieces of the carcass

    T. Moreno, L. González, E. Bispo, D. Franco, A. Latorre, S.Carracedo and C. Portela

17. Near-infrared optical characteristics for estimating the pork loin freshness

    T.S. Park, K.H. Seol, M. Lee and S.I. Cho

18. Preliminary study of a prototype benchtop NMR instrument as a device for shear force and drip loss measurement in post rigor meat

    K. Pearce, K. Rosenvold, M. Reis, M. North, A. Coy, C. Eccles, M. Hunter and B. Parkinson

19. Dual x-ray absorptiometry accurately predicts carcass composition from live sheep and chemical composition of live and dead sheep

    K. Pearce, G. Gardner, M. Ferguson and D. Pethick

20. Comparison of three methods for detection of sarcosyst in Bubalus bubalis carcass

    B. Shemshadi and H. Hosseini

21. Influence of sonication on the oxidative stability of beef

    J. Stadnik and Z.J. Dolatowski

22. New methods for the identification of dry-cured ham odour active compounds

    P. Tournayre, L. Théron, N. Kondjoyan, F. Mercier, S. Abouelkaram, V. Santé-Lhoutellier and J.L. Berdagué

23. A simple and portable electric device to measure cooked meat tenderness

    T.L. Cummings, A.W. Pitt, N.J. Simmons, N.V. Jonson, J.M. McGurk and C.C. Daly

9. CHALLENGES IN MEETING CONSUMERS AND INDUSTRY DEMANDS

1. Does the meat industry get the research it deserves?

   D. Meisinger

2. Influence of breed and slaughter weight on the prevalence of boar taint in entire male pigs

   M. Aluwé, S. Millet, G. Nijs, F.A.M. Tuyttens, K. Verheyden, D.L. de Brabander and M.J. van Oeckel

3. Impact of the implementation of after-slaughter classification on the porcine carcass quality improvement In Poland

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

4. Lean share of Croatian pigs assessed by previous and current EU legislation

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

5. Opportunities and limitations of the analytical determination of the geographic origin of poultry meat and dried beef

   B.M. Franke, R. Hadorn, J.-O. Bosset, G. Gremaud and M. Kreuzer

6. Aperture size considerations when measuring colour stability of lamb cuts

   D.L. Hopkins, M.J. Kerr, T.A. Lamb and R.H. Jacob

7. Perception of red brown colour by consumers

   E.R. Morrissey, R.H. Jacob and J.M. Pluske

8. Detection of androstenone flavour in meat products among consumers selected by a new androstenone test

   K. Lunde, E. Skuterud, A. Nilsen, B. Egelandsdal and P. Berg

9. Consumer preferences for retail packaged beef steaks with or without oxygen – a Danish in home cooking study

   M. Dall Aaslyng and N.T. Madsen

10. Adrenaline sensitivity leads to leanness in high muscled cattle

    P. McGilchrist, D.W. Pethick and G.E. Gardner

11. The perceived eating quality of pork

    T.M. Ngapo and C. Gariépy

12. German consumers’ beef and lamb acceptability and meat choice depending on country of origin, diet and price

    C.E. Realini, M. Font i Furnols, F. Montossi, M.A. Oliver and L. Guerrero

13. Between and within breed variation for lean growth and intramuscular fat content and fatty acid composition in pigs

    J. Reixach, M. Tor, M. Díaz and J. Estany

14. Effect of different feeding systems in the sensory quality of Uruguayan beef

    V.C. Resconi, M.M. Campo, M. Font i Furnols, M.A. Oliver, S. Luzardo, R. San Julián, G. Brito, F. Montossi and C. Sañudo

15. Control of residue contaminants in animal products: challenges in meeting evolving ‘so-called’ consumer demands

    T. Songabe

16. Study on quality of Polish meat products

    P. Szymański, M. Wawrzyniewicz, P. Moch, A. Plaskota and J. Kern-Jedrychowski

17. Linking consumer evaluations before and after consumption of beef

    A. White, K. Brandon, S. McCarthy, M. Henchion and P. Allen

18. Colour variation and stability in poultry meat

    C. Werner, S. Janisch and M. Wicke