Month: December 2009

Additional information

1A. Growth and metabolism

1. Muscle growth

   N. Oksbjerg, M. Therkildsen and P. M. Nissen

2. Meatomics’

   R. Lametsch

3. Possible methods for changing the glycolytic potential

   C. Larzul

4. Does piglet birth weight affect carcass composition and meat quality?

   N. Matthews , S. Jungst, C. Jones , B. Fields and A. Sosnicki

5. Influences of carcass weight on histochemical characteristics and meat quality of crossbred (Korean native black pig£øLandrace) pigs

   G-D. Kim, J-Y Jeong, S-H Moon, Y-H Hwang, J-T Jeon AND S-T Joo

6. The relationship between muscle fiber characteristics and meat quality of Korean native (Hanwoo) cattle muscles

   Y-H. Hwang, G-D. Kim, J-Y. Jeong, I-K. Kong, S-T. Joo and G-B. Park

7. Pork quality is correlated with muscle fatty acid composition and plasma metabolites

   C. Jungsuck, K. Sangwook, K. Sooyong, P. Kisoo, K. Kwanseok and C. Yangil

8. AICAR-induced AMP-activated protein kinase activity in C2C12 myotubes decreases its inhibitory effect on protein synthesis under high glucose supplement

   S. Park and D. Gerrard

9. Poster exhibition-session 1 Supplementary feeding to improve milk and meat production of cattle under smallholder farm condition in Bangladesh

   M. S. Khan and M. S. R. Siddiki

10. Using genetics to improve the yield and quality of New Zealand lamb

    P. Johnson and J. McEwan

11. The effect of vaccinating male pigs with improvac on growth performance and carcase quality.

    S. Andrews, E. Lohner, H. Schrade and I. Horst

12. Heat shock proteins in muscle tissue of exercise stressed pigs

    J. Young , I. Straadt, H. Bertram, P. Theil and N. Oksbjerg

13. Changes during the early postmortem storage period of structural proteins in bovine longissimus thoracis muscle

    S. G. Bjarnadóttir, E. M. Færgestad and E. Veiseth-Kent

14. Fibre typing on bovine muscles sections using image analysis

    R. Labas, B. Meunier, B. Picard and T. Astruc

15. Effects of grass-fed and grain-fed on carcass composition and meat quality of Japanese black cattle

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

16. Effects of vaccination with Improvac® on boar taint and carcase quality of male pigs reared under commercial conditions in Europe

    M. Pearce , S. Andrews, F. Brock and J. Allison

17. Efficacy of Improvac® for controlling boar taint in heavy male pigs under commercial field conditions in Italy

    J. Allison, G. Tolasi, R. Donna, F. Solari Basano, R. Nazzari , G. Minelli and M. Pearce

18. The factors influencing growth and diameter of muscular fibres at sheep

    D.Nikitchenko, V. Nikitchemko and A. Jatsuyta

19. Cellular changes in subcutaneous adipose tissue of landrace and meishan pigs during growth

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

20. Comparison of whole, soluble and mitochondrial protein profiles between fast and slow bovine muscles

    M. Oe , K. Takeda, M. Ohnishi-Kameyama, I. Nakajima, S. Muroya, M. Shibata, K. Ojima and K. Chikuni

21. Alternative methods for determining the temperature at pH 6

    D. Hopkins, E. Toohey, T. Lamb and G. Refshauge

22. Meat quality of crossbreeds of different Duroc boars and Iberian sows

    J. Viguera, C. Carrasco, J. Peinado, Á. Robina and J. Ruíz

23. Effect of terminal sire and slaughter weight on meat quality of pigs

    C. Carrasco, J. Viguera, M. Sánchez, F. Flamarique and L. Alfonso

24. Polymorphisms of genes related to carcass and meat traits in Brazilian beef cattle

    L. A. L. Chardulo, R. Abdalah Curi, M. R. S. Fortes, M. D. B. Arrigoni, A. C. Silveira, M. E. O. D. A. Assumpção and H. N. de Oliveira

25. Effect of compensatory growth in pigs on skeletal muscle protease expression

    C. Chaosap, T. Parr and J. Wiseman

26. Foetal programming of postnatal growth, and meat and carcass quality

    P.M. Nissen and N. Oksbjerg

27. Effect of CT-based selection on meat pHu, water-holding capacity, and L*a*b* colour in the rabbit

    A. Dalle Zotte, Z. Matics, A. Szabó and Z. Szendrö

28. Vaccination against GnRF increases growth and reduces variability in group-housed boars

    F. Dunshea , G. Cronin, P. Hemsworth, R. Campbell, B. Luxford, R. Smits, A. Tilbrook, R. King and I. McCauley

29. Effect of the use of chestnuts in the finishing diet on the meat quality of the Celta pig breed (NW Spain)

    J.M. Lorenzo , S. Temperan, C. Dacal, M. Gómez, B.D. Castiñeiras, I. Franco and J. Carballo

30. Fat content and fatty acid composition in Longissimus dorsi muscle of crossbred pigs by Korean native black pig and Landrace

    E-Y. Jung , J-Y. Jeong, G-D. Kim, K-Y Seo, J-T. Jeon and S-T. Joo

31. Postmortem changes in phosphorylation of metabolic enzymes in relation to the RN-genotype.

    R. Lametsch, K. Lundström, B. Essén-Gustavsson, M. Jensen-Waern and G. Lindahl

32. Proteolysis and meat quality in different bovine breeds.

    P. Silacci and P-A. Dufey

33. Factors affecting tenderness in bovine longissimus dorsi, a multivariate approach

    K. Hollung, E. Veiseth-Kent, L. Aass and K. I. Hildrum

34. The growth performance of male pigs vaccinated with the boar taint vaccine, Improvac® and the effects on boar taint assessment

    D. Hennessy, C. Ma, Z. Liu, Q. Wu and H. Yang

35. Postmortem myofibril protein degradation differs in Type I and IIB porcine muscle fibers

    S. Muroya, P. Ertbjerg, L. Pomponio and M. Christensen

36. Deep-litter housing conditions during early growth can have a detrimental effect on pork quality

    M. Trezona, B. Mullan, D.l. D’Souza, F. Dunshea. D. Pethick and P. J. Pluske

37. Protein expression during myogenesis of Hanwoo satellite cells

    K.M. Park , Y.B. Yang, J.-H. Kim and B.-Y. Park

38. Effect of feeding stevia and charcoal on growth performance, carcass characteristics and meat quality measurements of market pigs

    S. Kang, J. Choi, S. Park, S. Jang, W. Jang and Y. Choi

39. Prediction equation of retail cuts in Hanwoo (Korean native cattle)

    A. Jang , P-N. Seong, S.-H. Cho, R-Y. Sung, H-S. Chae, D-H. Kim and J-M. Lee

40. mRNA expression of μ-calpain, calpastatin and caspases during fusion and death of Hanwoo muscle satellite cells

    Y.B. Yang , K.M. Park, J.-H. Kim, B-Y. Park, I-K. Cho and I. Hwang

41. Length of feeding of barley-based diet: Effects on Hanwoo Carcass Characteristics and Objective meat quality of Longissimus muscle

    M.C. Oliveros, K. M. Park, E.G. Kwon, N.-J. Choi, J. Chang, B.-C. Choi and I. Hwang

42. Availability of blood glucose as the indicator for pork quality

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

43. Effect of dietary protein level on meat quality and glutamate metabolism in breast muscle (ICoMST 2009)

    H.Kobayashi, A.Eguchi, W. Takano, M. Shibata, M. Kadowaki and S. Fujimura

44. Effect of dietary Lysine levels on taste-active components of meat

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

45. Changes in shear force of meat by age in pigs: The role of the calpain system at gene and activity level

    M. Therkildsen, P.M. Nissen, J.F. Young, P. Henckel, B. Ekstrand and N. Oksbjerg

46. Image Analysis of the intramuscular connective tissue

    Hui Juan Wang , B. Meunier, D. Béchet, K. Lee, R. Labas, C. Léonard, K. L. Goh and A. Listrat

47. Microarray analysis of differential genes expression patterns in Longissimus muscle of Large White and Basque pigs

    J. Wyszynska, B. Lebret and M. Damon

48. Transcriptomic analysis of Longissimus muscle to select genes correlated to drip loss in pork

    J. Wyszynska, M. Damon and B. Lebret

49. Muscle fiber types, capillary supply and enzyme activities in muscle of the pig

    P. Henckel, E. Erlandsen and N.Oksbjerg

50. Chicken thigh meat quality from a fast growing hybrid, and a slow growing dual-purpose breed; both reared in an organic free-range system

    A.H. Karlsson, K. Horsted and A. Dufek

51. Effect of betaine intake on muscle and backfat characteristics of pigs

    J. Neves , J. Martins and A. Freitas

52. Vaccination against GnRF and dietary inulin decrease fat skatole with the former being prolonged and reducing fat androstenone

    F. Dunshea and I. McCauley

53. Hind limb immobilization results in muscle-specific growth inhibition in growing pigs

    J. Scheffler, S. Kasten and D. Gerrard

54. Glycogen content and the rate of glycolytic changes as the indicator of pork meat quality

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

55. The influence of carcass chilling on glycolytic changes and pork meat quality

    A. Zybert, B. Miszczuk, M. Kocwin-Podsiad, E. Krzêcio, H. Sieczkowska and K. Antosik

56. Use of blood lactate to measure swine handling stress from farm to processing plant: Relationship to pork quality

    L. Edwards, T. Grandin, T. Engle, A. Sosnicki, J. Correa and D. Anderson

57. The accordance of RN- phenotype with polymorphism of PRKAG3 gene of (Landrace x Yorkshire) x Hampshire fatteners

    A. Zybert, K. Antosik, H. Sieczkowska, D. Polasik, M. Kmieæ, E. Krzêcio and M. Koæwin-Podsiad

58. The correlations between the level of PKM2 and CAST genes expression and quality and technological usefulness of pork meat

    K. Antosik, H. Sieczkowska, A. Zybert , E. Krzêcio, M. Pierzcha, P. Urbañski and M. Koæwin-Podsiad

59. Functional and biochemical properties of dark, firm, dry chicken breast meat

    S. Dadgar, E.S. Lee, T.G. Crowe, H.L. Klassen and P.J. Shand

60. Survey of current pH status in New Zealand bull beef

    E. Wiklund, M. Farouk, A.Stuart, P. Dobbie, D. Lomiwes and D. Frost

61. Meat quality of Galia and Redone pigs: impact on protein status after cooking

    V.Santé-Lhoutellier, S. Traore, P. Gatellier, L. Aubry, K. Kajak-siemaszko, D. Jaworska and P. Wieslaw

62. In search of protein markers discriminating meat tenderness in bovine longissimus muscles by a differential proteomic approach

    J. Liu, R. Hamill and A. M. Mullen

63. Association of a single nucleotide polymorphisms in calpastatin gene with meat tenderness in Nellore cattle

    M. Carvalho, J. Eler, M. Poleti, J. Bento Ferraz, A. Rosa, E. Oliveira and J. C. Balieiro

64. Meat and carcass quality of hybrid pigs from Eastern Croatia

    I. Djurkin, G. Kusec, G. Kralik, V. Margeta, Z. Maltar, B. Lukic and Z. Radisic

65. Influence of genetic line on lipid metabolism traits of rabbit muscle

    C. Zomeño, A. Blasco and P.Hernandez

66. Effects of morphological characteristics of muscle fiber on growth performance, carcass traits, and meat quality

    S.H. Lee, Y.M. Choi, J.H. Choe, Y.C. Ryu, K.W. Nam, K.C. Hong and B.C. Kim

67. Investigation of pig transports for more than 8 hours in cold and warm weather conditions and of the requirements for ventilation during the transport

    L. Christensen, L. Blaabjerg and J. Hartung

68. Leptin and carcass composition in beef cattle

    R. Marino, A. della Malva, M. Albenzio, M. Caroprese, A. Santillo and A. Sevi

69. Meat Quality Attributes of Ankole bulls and their Crossbreds with Boran and Friesians

    K. Kamatara, D. Mpairwe, M. Christense, D. Mutetikka and J. Madsen

70. Effect of dietary clove essential oil on poultry meat quality

    P. Hernandez , V. Juste, C. Zomeño, J. Ramon Moreno and P. Peñalver

71. Glycogen and lactate content do not fully explain differences in pork ultimate pH

    T. Scheffler and D. Gerrard

72. Generation of pork samples divergent in intramuscular fat level for genomic studies

    R. Hamill, O. Aslan, D. O’Connor, T. Sweeney, L. Pannier, J. McBryan, J. O’Doherty, P. Allen and A.M. Mullen

73. The efficiency of Vitamin D3 supplementation to counteract the negative effects of beta agonists on meat quality of feedlot cattle

    P. Strydom and M. Orsmond

74. Diet, lairage time and temperament effects on carcass and meat quality traits in Uruguayan steers

    M. del Campo Gigena, G. Brito, P. Hernández and F. Montossi

75. Acceptability of beef from different breeds and mh-genotypes and its relationship with physicochemical quality attributes.

    V. Sierra, V.Fernández-Suárez, L. Guerrero, P. Castro, K. Osoro, A. Coto-Montes and M. Oliván

76. Carcass measurement and meat quality of araucana lambs raised in southern Chile

    N. Sepulveda, S. Bravo, K. Inostroza, N. Herdener, B. Schnettler and R. Allende

77. Study of carcass traits variability and beef quality in Nellore steers

    M. de Nadai Bonin, J.B.S. Ferraz, F.M. D. Rezende, J.P. Eler, D.D.C. Cucco, V.B. Pedrosa, S.D.L. Silva, G.B. Mourão, M.E. Carvalho and E.C.M. Oliveira

78. The influence of feeding regimes on lamb performance, carcass and meat quality traits under grazing conditions in Uruguay

    F. Montossi, C. Silveira, R. Cuadro, R. San Julián, S. Luzardo, G. Brito and M. del Campo

79. Understanding pork meat quality using proteomic tools

    A. Di Luca, R. Hamill, J. McBryan, A.M. Mullen, G. Elia, G. Davey and T. Sweeney

80. Effect of the three different Penarlan boar lines on the slaughter value of fatteners

    P. Janiszewski, K. Borzuta, A. Borys, J. Strzelecki and E. Grzeskowiak

2. Protein oxidation

1. Protein oxidation and regulation of μ-calpain: implications for meat quality

   S. Lonergan, E. Huff-Lonergan, Y.H. Kim and R. Lametsch

2. Protein oxidation in meat during chill storage in high-oxygen atmospheres

   M.N. Lund, R. Lametsch, R. Miklos, M.S. Hviid and L.H. Skibsted

3. Feeding and protein oxidation of meat constituents

   K. Raes, J. De Smet and S. De Smet

4. Effect of pork meat pH on iron release from heme molecule during cooking

   M. Bergamaschi and A. Pizza

5. Antioxidant and pro-oxidant effects of phenolic compounds on myofibrillar proteins

   M. Estévez and M. Heinonen

6. Quantification of protein carbonyls in meat by DNPH-ELISA analysis

   S. Jongberg , M. Rasmussen, M.N. Lund and L.H. Skibsted

7. Meat tenderness and the calpastatin degradation of Thai native and crossbred cattle

   P. Tavitchasri, P. Uaphattanaphong, W. Wajjwalku, N. Ngamyeesoon and J. Sethakul

8. Differences in protease expression patterns in individual bovine skeletal muscles detected by two-dimensional zymography

   M. Higuchi, N. Shiba, M. Imanari and A. Watanabe

9. Influence of early pH drop rates on calpain activity and protein degradation in pork

   L. Pomponio, P. Ertbjerg, A.H. Karlsson, N.C. Leonardo and R. Lametsch

10. Headspace volatiles of oxidized food proteins

    M. Estévez, S. Ventanas and M. Heinonen

11. Effects of feeding wet distillers grains plus solubles and vitamin E, and modified atmosphere packaging on beef tenderness

    C. Calkins , A. S. de Mello, Jr., K. Watanabe, L. Senaratne, M. Schnepf and G. Erickson

3. Robotics and process control

1. Use of image analysis Ultrasound and CT in grading and processing of pig carcasses

   L.B. Christensen

2. Analyzing the Semimembranosus muscle by MRI for classifying fresh Iberian hams as a function of the diet

   M. T. Pérez-Palacios, M.M. Ávila, A. Sánchez, J. Ruiz and T. Antequera

3. Hand-held Raman-sensor for In-situ characterization of meat aging

   H. Schmidt, K. Sowoidnich, H-D. Kronfeldt and F. Schwägele

4. Prediction of yield from carcass grading by EUROP and video image analysis

   I. A. Jørgenvåg, M. Røe, T. Malmo, P. M. Hosen and O. Alvseike

5. Strategies for robotization of beef carcass primal cutting

   G. Guire, E. Lemoine, F. Stephan, L. Sabourin and G. Gogu

6. Meat science, technology and ritual halal slaughter – knowledge gaps.

   H. Ahmad

7. Raman spectroscopic differences between lard and tallow

   M. Motoyama and K. Sasaki

8. Computed tomography: Usefulness and applications in dry-cured ham

   E. Fulladosa, I. Muñoz, L. Guerrero, M. Dolors Guàrdia, P. Gou and J. Arnau

9. Estimating meat color from near infrared spectral measurements

   B. H. Salueña, C. S. Gamasa, C. A. Odriozola, S. A. Ábrego and J. M. Diñeiro Rubial

10. Meat authentication – what did the animal eat?

    F. Monahan, A. Moloney, B. Bahar, S. Harrison, A. Zazzo and O. Schmidt

11. Potential use of near infrared spectroscopy for the on-line prediction of fatty acid composition in limousin and Aberdeen angus beef samples

    N. Prieto, D. W. Ross, E.A. Navajas, R.I. Richardson. J.J. Hyslop, G. Simm and R. Roehe

12. Tissue thickness measurements for objective classification of lamb carcasses based on lean meat percentage

    V. Cadavez

13. Continuous monitoring of the blooming process in freshly cut pork and beef using an imaging spectrometer

    C. Borggaard, M.A. Tørngren and M. Hviid

14. Analysis, optimization and testing of spiral freezer utilizing CO2

    L. Reinholdt and M.B. Andreasen

4A. Process technology

1. New technologies for dry-cured meat processing

   J. Arnau, X. Serra, J. Comaposada, I. Muñoz, P. Picouet, E. Fulladosa and P.Gou

2. Electro-processing of meat and meat products: ohmic and radiofrequency applications

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

3. Mechanism of water transport in meat during the roasting process

   A. H. Feyissa, J. Adler-Nissen and K. V. Gernaey

4. MRI assessment of deformation and water loss during meat heating

   Mustapha Bouhrara, J-L. Damez, S. Clerjon, A. Benmoussa, S. Portanguen, C. Chevarin, A. Kondjoyan and J-M. Bonny

5. A method to evaluate high accuracy measurements of quality characteristics On-line

   N. Kjaersgaard, M. Hviid and E. V. Olsen

6. Ions transport through beef meat tissue during marination

   J-D. Daudin and André Lebert

7. Effect of added salt on TBARS and volatiles of dry-cured turkey ham

   J. Zhang, G. Jin, W. Zhang and D. U. Ahn

8. DSC analysis of heat-induced changes of thermal shrinkage temperatures for perimysium and endomysium collagen from beef semitendinosus muscle

   H. Chang, X. Xu and G. Zhou

9. Study on the mechanism of the lipid peroxidation initiation in dry-fermented sausages

   S. Dragoev

10. Influence of addition levels of cooked rice on the quality of Thai fermented pork sausages (Nham) during refrigerated storage

    D-C. Liu, F-J. Tan and O. Yosto

11. Effects of enhancement with non-meat proteins and sodium tripolyphosphate on physicochemical properties of pork loin

    H. Daguer, M. P. Stephan, V. C. Barcellos and L. S. Bersot

12. SDS-PAGE electrophoretic pattern of pork loin enhanced with non-meat proteins

    H. Daguer, M.P. Stephan, V.C. Barcellos and L.S. Bersot

13. Effects of modified atmosphere packaging on protein profile and quality of pork meat

    A.F Rosa, M.D. Poleti, P.J.A. Sobral, M.C. César and J.C.C. Balieiro

14. Effects of pork color grades on muscle homogenate gel functionalities

    Z. Peng, Y. Yao and Y. Lu

15. Effect of immersion chilling on the color of yellow-feathered broiler carcasses

    X. Feng, L. Chen, X. Xu, J. Qi, Z. Yan and G. Zhou

16. Rapid chilling of carcasses and earlier deboning to improve WHC of pork semimembranosus muscle

    V. Tomovic, L. Petrovic, N. Dzinic, P. Ikonic, T. Tasic and M. Jokanovic

17. Controlled release of catechin from edible zein films intended for meat bioactive packaging

    A. Yemenicioðlu and Y. Arcan

18. Change in form and function of hot-boned sheepmeat forequarter

    E. Toohey and D. Hopkins

19. Impact of a meat stretching device on sheep meat quality

    E. Toohey, D. Hopkins, S. Nielsen and D. Gutzke

20. Pre-rigor interventions: the effect on myofibrillar degradation and shear force

    E. Toohey, D. Hopkins, R. van de Ven, J. Thompson and G.H.G. Geesink

21. The water activity and biogenic amines of Chinese-style semi-dry sausage formulated with high sugar and dried by 10°C, RH 80%

    K.J. Lina and Y.J. Huang

22. Objective measures of saleable meat quality and yield on commercial cattle ¨C preliminary findings

    C. Craigie, D. Ross, C. Maltin, M. Nath, S. Hoskin, S. Morris and R. Roehe

23. Application of atmospheric pressure plasma to inactivate listeria monocytogenes inoculated on different food containers

    B. Kim, H. Yun, S. Jung, J. H. Choe, W. Choe and C. Jo

24. Characteristics of low-fat frankfurters with addition of alginate/glyceride functional mixture

    L. Petrovic, M Jokanovic, N. Vasic, N. Dzinic, V. Tomovic and K. Markus

25. New canned foods from meat of sea mammals

    A. Lisitsyn, V. Krylova and T. Gustova

26. Investigation of the principles of interaction of carragheenan with phosphates in the presence of muscle proteins

    A. Lisitsyn, A. Semenova and E. Tuniyeva

27. Evaluation of influence of edible cryoprotectors on functional-technological properties of meat raw materials

    A. Lisitsyn, A. Semenova, L. Veretov and F. Holodov

28. Functional animal protein ingredients

    A. Lisitsyn, A. Ivankin, A. Neklyudov, Y. Yushina and N. Vostrikova

29. Effect of early and ultimate pH in raw ham on destructured zones in cooked cured ham

    G. Hugenschmidt, R. Hadorn, M. Scheeder and C. Wenk

30. Meat quality of bison slaughtered in a mobile or stationary abattoir

    J. Galbraith, W. Robertson, J. Aalhus, A. Schaefer, N. Cook, I. Larsen and E. Okine

31. Transglutaminase improves the textural and structural properties of chicken skeletal, smooth, and cardiac muscles

    A. Ahhmed, S. Kawahara and M. Muguruma

32. Olive dietary fibers as restricting factor of oil uptake in meatballs during deep fat frying

    C. Galanakis, E. Tornberg and V. Gekas

33. Variation of temperature and pH of triceps brachii and semitendineo muscles in lambs

    F. Costa Henry, R Costa, C. Quirino, S. Almeida and E. Alves

34. Explaining the variation in shear force using sarcomere length, the rate of rigor onset and pH

    D. Hopkins, E. Toohey, T. Lamb, M. Kerr, R. van de Ven and G. Refshauge

35. The effects of various levels of anka rice on the quality of Thai fermented sausage (nham)

    D-C. Liu

36. Effect of brine thawing/salting Iberian hams on sensory features

    M T. Pérez Palacios, J. Ruiz, J. M. Barat, F. Toldrá and T. Antequera

37. Premature browning in color-stable beef muscle

    S. Suman, R. Mancini, R. Ramanathan and M. Konda

38. Effect of ginger extract on quality attributes of beef biceps femoris

    S. Suman, P. Joseph, K. McClelland, S. Li, G. Rentfrow and Y. Xiong

39. Changes in myofibrillar proteins and fatty acid composition during production of “Uzice beef prshuta” – traditional dry-cured meat product

    N. Tomic, I. Tomasevic, R. Radovanovic, M. Barac, S, Sobajic and S. Saicic

40. Processed pork of two RN-genotypes – effect of polyphosphate and salt on yield and instrumental texture in a model system

    G. Lindahl, S. Stolzenbach, K. H. Bak and K. Lundström

4B Process technology, poster exhibition

1. Effect of high pressure processing, temperature, and storage on the color of pork Longissimus dorsi

   K. H. Bak, V. Orlien, A.H. Karlsson and G. Lindahl

2. Time-related changes of Zn-chelatase and Zn-protoporphyrin IX in dry-cured hams

   T. Toscani, R. Benedini and G. Parolari

3. Effects of packaging and lactate on ground beef cooked color

   S. Suman, R. Mancini, M. Konda, R. Ramanathan and P. Joseph

4. On pork meat functionality: an elusive mix

   D. Clyde

5. Effects of starch, soy protein isolates and phosphate on improving lean chicken meat batters

   S. Barbut

6. Effect of manufacturing with vegetable juice powder as source of nitrites of cooked loin

   M. Vaquero-Martín, M. J. Sánchez-Iglesias, B. Martínez and B. Rubio

7. Effect of the use of vegetable juice powder as source of nitrates and nitrites on the manufacturing of “Chorizo” a Spanish dry fermented sausage

   B. Rubio, M. Vaquero-Martín, M.J. Sánchez-Iglesias and B. Martínez

8. Study of sensorial characteristics of a dry fermented sausage “Chorizo” manufactured with different nitrite source or nitrite-free

   B. Martínez Domínguez, María JS Iglesias( 1), M. Vaquero Martín and B. Rubio Hernando

9. Physico-chemical and sensory characteristics of cooked ham manufactured with vegetable juice powder vs sodium nitrite

   M. J. S. Iglesias, M. Vaquero-Martín, B. Rubio Hernando and B Martínez Domínguez

10. Effects of sodium alginate and transglutaminase as a cold-set gelling system on myofibrillar protein gelation characteristics

    G-P. Hong and K.B. Chin

11. Effects of calcium alginate and glucono-delta-lactone on the cold-set gelation of porcine myofibrillar protein

    G-P. Hong and K.B. Chin

12. Stress resistance and relaxation: an instrumental method for the texture analysis and sensory evaluation of meat

    S. Barbera and M. Prandi

13. Effects of chicken skin on quality properties of semi-dried chicken jerky

    H.Y. Kim, J.H. Choi, D.J. Han, Y.S. Choi, M.A. Lee, K.I. Ahn, H.K. Chung and C.J. Kim

14. The effect of different acids on the extraction of gelatin from chicken feet

    M-A. Lee, Y-E. Chang, T-H. Kim, J-H. Choi, H-Y. Kim, C-J. Kim and H-K. Chung

15. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for low-fat meat emulsion systems

    Y-S. Choi, J-H. Choi, D-J. Han, H-Y. Kim, M-A. Lee, H-W. Kim, J-W. Lee and C-J. Kim

16. An elucidation of parameters in high pressure processing using NMR relaxometry

    S. M. Møller, J. Søltoft-Jensen, M. Christensen and H.C. Bertram

17. Volatile compounds of dry-cured lacon

    J.M. Lorenzo Rodriguez, M. Del Camino Garcia Fontan, C. Fuciños González, L. Purriños Pérez and J. Carballo Garcia

18. Effects of final internal temperature and reheating methods on the color characteristics of ground pork patties

    J-H. Choi, J-Y. Jeong, J-M. Kim, C-H. Lee, S-G. Min, H-K. Chung, J-W. Lee and C-J. Kim

19. Effects of salting (NaCl or KCl) and high-pressure processing on instrumental colour and texture, and sensory attributes of pork longissimus muscle dried at different levels

    X. Serra, J. Arnau and M.M. Colleo

20. Effects of tumbling condition on the quality characteristics of restructured chicken breast ham

    S-Y. Kim, J-H. Choi, Y-S. Choi, H-W. Kim, S-Y. Shim, H-K. Chung and C-J.Kim

21. A comparison between the US and the Norwegian method for assessment of Warner-Bratzler shear force

    R. Rødbotten, J. Berg, J. Skaret, K.I. Hildrum, J.P. Wold and D.D. Johnson

22. Modelling mass transfer during the wet cooking of beef meat

    S.Oillic, E. Lemoine, S. Portanguen, J-B. Gros and A. Kondjoyan

23. Effect of red grape pomace extracts on sensory characteristics of pork burgers

    M.D. Garrido, M.B. Linares, M. Auqui, D. Saura, N. Martí and J. Laencina

24. Volatile compounds in dry-fermented sausage “Espetec” subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction

    A. Rivas-Cañedo, C. Juez-Ojeda, M. Nuñez and E. Fernández-García

25. Antioxidant activity of rosemary, thyme and synergism with α-tocopherol in a liposome system

    G. Nieto, K. Huvaere, M. D. Garrido and L.H. Skibsted

26. Evaluation of colour and texture of chorizo at different drying levels by Quick-Dry-Slice process (QDS process®)

    G. Ferrini, D. Guardia, J. Arnau and J. Comaposada

27. Effect of animal diet and muscle type on the evolution of the colour of cooked beef meat

    S. Portanguen, A. Lebert and A. Kondjoyan

28. Use of DAG in Meat Emulsion Products

    R. Miklos, G. Lindahl and R. Lametsch

29. Effects ewes dietary with thyme on lipid oxidation of cooked lamb meat

    G. Nieto, S. Bañon and M.D. Garrido

30. Determination of the temperature gradient and cooking loss during microwave heating of beef roasts using a domestic oven

    C. Realini, P. J. María, P. Picouet and A. Kondjoyan

31. Change of meat quality and microbial traits of chicken packaged with CO2 and N2 gas

    H-S. Chae, A. Jang, Y-M. Yoo, C-N. Ahn, S-G. Jeong, J-S. Ham and D-H. Kim

32. Change of freshness and structure of fresh and thawed chicken meat during storage

    H-S. Chae, A. Jang, J-S. Ham, J-M. Lee, S-G. Jeong and D-H. Kim

33. Effect of adding Rhus verniciflua stokes extract and O2 concentration on the quality of ground pork packaged in modified atmosphere

    S.K. Lee, S.M. Kang, I.S. Lee, W.H. Choi, Muhlisin, K.T.Lee and S.H. Cheong

34. Proxidative properties of monocarboxy myoglobin in systems with added polyunsaturated fatty acids

    J. Volden, G.A. Bjørlykke, O. Sørheim, B. Egelandsdal and E. Slinde

35. Myosin Degradation Products in Dry-cured San Daniele Ham

    M. Spaziani, E. Bisetto, M.P. Simula, A. Fabbro, M.L. Stecchini and G. Lippe

36. WHC trend, a dynamic parameter based on the Filter Paper Press Method to measure water holding capacity in meat

    S. Barbera

37. Prediction of subcutaneous fatty acid composition from ham of CLA fed barrows and gilts using a NIRS fiber optic probe

    M. Pérez-Juan, N.K. Afseth, J. González, M. Gispert, I. Diaz, M.A. Oliver, C. E. Realini and M. Font

38. Effects of salt and phosphate combinations on rheological properties of transglutaminase mediated, heat-induced myofibrillar protein gel

    K. Chin, M. Go and Y. Xiong

39. Comparison of South American and French vacuum-packed muscle behavior

    L. Picgirard and E. Parafita

40. A Protocol for the assessment of physical and sensorial characteristics of meat

    S. Isoppo, G. Sala and S. Barbera

41. High pressure and freezing temperature effect on quality and microbial inactivation of pork carpaccio

    C. Realini, D. Guàrdia, M. Garriga, M. Pérez-Juan and J. Arnau

42. Effect of microwave heating on beef roast quality from Friesian heifers and cows

    C. Realini, M. Pérez-Juan, P. Picouet and A. Kondjoyan

43. Generation of selected volatile compounds in yeast-fortified dry-cured hams

    A. Pinna, S. Quintavalla, N. Simoncini, T.Toscani and R.Virgili

4C Process technology, poster exhibition

1. Blade tenderization and injection effects on beef Semitendinosus muscle tenderness and technological yield

   A. Lapendrie and E. Parafita

2. Animal welfare and meat quality of pigs being transported long distance using a pot-belly trailer during two seasons of the year

   J.A. Correa, L. Faucitano, H. Gonyou, S. Torrey, J-P. Laforest, T.Widowski, R. Bergeron,T. Crowe, C. Dewey and N. Lewis

3. The relationship of ultrasound readings of Longissimus dorsi area in live animals to carcass traits in Spanish beef

   M. J. Beriain, G. Indurain, T. R. Carr, K. Insausti, V. Sarries, M. San Román, J. Mendizabal and A. Purroy

4. Microbial transglutaminase effects on texture properties of low salt meat emulsions

   M. J. Beriain, M. San Román, V. Coronado , I. Gómez, M. J. Arrizubieta, K. Insausti, V. Sarriés and A. Igea

5. Effect of injection of canola Oil emulsions on the quality of beef longissimus muscle steaks

   Z. Pietrasik, H. Wang and J. Janz

6. Influence of post mortem glycolysis and cooling on colour and colour stability in different muscles of Belgian Blue beef

   M. De Boever, S. Lescouhier and S. De Smet

7. Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters

   T. Lesiow and Y. Xiong

8. Ageing prior to freezing improves waterholding capacity in beef and venison

   M. Farouk, E. Wiklund, A. Stuart and P. Dobbie

9. Ageing prior to freezing improves the colour of frozen-thawed beef and venison

   M. Farouk, E. Wiklund, A. Stuart and P. Dobbie

10. Stunning and chilling methods and tenderness of lamb meat in Iceland

    G. Thorkelsson, V.R.N. Gunnlaugsson, A. Jonsson and O.T. Hilmarsson

11. High pressure processing of beef: correlation between meat quality and proteomic profile

    B. Marcos and A. M. Mullen

12. Effects of electrical stimulation on Warnar-Braztler shear force of Hanwoo loin (M. longissimuss dorsi) with various intra-muscular fat levels

    B. Park, D. Jung, J. Kim, S. Cho, P. Seong, I. Hwang, J. Lee and D. Kim

13. Effects of salt content and drying periods on weight loss and texture properties of dry-cured ham

    P-N. Seong, S. Cho, J. Kim , B. Park, J.n Lee and D. Kim

14. Influence of packaging methods on beef quality traits

    Å. Lagerstedt, M.L. Ahnström, B. Sjölund and K. Lundström

15. Microstructure and water holding capacity of PSE and DFD chicken broilers breast muscles in autumn-winter period

    T. Lesiow, T. Szmanko, R. Bilska, M. Oziemblowski, M. Korzeniowska and L. Bobak

16. Changes of sensory properties during ripening of Petrovská klobása (traditional dry-fermented sausage)

    M. Jokanovic, L. Petrovic, V. Tomovic, S. Savatic, T. Tasi, N. Dzinic and P. Ikonic

17. Individual electrical stimulation of beef with new equipment: controlled current depending on category, age and body weight

    M. Hviid, N.T. Madsen, J. Blom-Hanssen and S. Møller

18. Prediction of yield, colour and texture of comminuted pork products

    L. Kristensen and J. Blom Hansen

19. Preference mapping of Longissimus dorsi beef steaks for Northern Irish consumers

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

20. Measurement and prediction of pH and aw of meat products

    A. Lebert and J-D. Daudin

21. The influence of High Pressure Processing on the quality attributes of beef

    R. McArdle, B. Marcos, J. Kerry and A.M. Mullen

22. Antioxidant activity of bovine low value muscle and by-products

    R. Di Bernardini, J. Hayes, N. Brunton, D. Bolton, J. Kerry, E. O’Neill and A. M. Mullen

23. Effect of lutein, sesamol, ellagic acid and Olive leaf extract on the quality and shelf-life stability of packaged raw minced beef stored under MAP

    J. Hayes, P. Allen, V. Stepanyan, M. O’Grady and J. Kerry

24. Antimicrobial activity of bovine lung and liver sarcoplasmic/cytoplasmic proteins hydrolysates

    J. Hayes, R. Di Bernardini, D. Bolton, J. Kerry, E. O’Neill and A.M. Mullen

25. The effect of functional ingredients on colour and lipid stability in model porcine muscle systems

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

26. Visible and near infrared spectroscopy for meat tenderness evaluation of nellore (Bos indicus) cattle

    S. Silva, R. Souza, R. Gomes, J. Balieiro, M. Bonin, F. Alves, M. Trettel, V. Ramhé, A. Rezende, T. Nogueira, J. Tarouco Paulo

27. 3D Distribution of F-values during thermal meat processing

    M. Nila Alban, S. Eren-Özcan, K. De Bodt, S. Impens, H. Paelinck and D. Berckmans

28. Chemical basis for discriminating lamb from mutton

    P. Watkins, G. Rose, D. Allen, L. Salvatore, R. Warner, F. Dunshea and D. Pethick

29. Statistical classification techniques for distinguishing sheep category based on fatty acid profiles

    P. Watkins, D. Clifford, D. Allen, G. Rose, R. Warner, F. Dunshea and D. Pethick

30. Safety of a traditional low acid Sausage with eco-efficiently obtained orange fiber and Lactobacillus casei CECT 475

    A. M. Martín-Sánchez, E. Sendra, E. Sayas, J. Fernández-López and J. Á. Pérez-Álvarez

31. Research on the impact of Bulgarian starter cultures on the colour characteristics of quick-ripened raw-cured sausages

    K. Valkova-Jorgova, K. Danov, D. Gradinarska, D. Jordanov, K. Vasilev and E. Karaivanova

32. Phenotypisation of LAB strains isolated from ‘Uzicka’ sausage

    S. Veskovic, B. Borovic, B. Velebit, L. Turubatovic, D. Karan, D. Obradovic and D. Okanovic

33. Influence of a microbial enzyme preparation upon the colour characteristics and organoleptic properties of meat cans

    K. Danov, K. Valkova-Jorgova, D. Gradinarska, D. Yordanov and K. Vasilev

34. Using different types of legume flours in the coating of beef meatballs

    M. Serdaroglu and G. Y. Turp

35. Intramuscular fat content estimation in the loin muscle of pig carcasses by ultrasound spectral parameter analysis

    D. Mörlein, K. Raum, M. Wicke, S. Brand, S. Lakshmanan and T. Koch

36. The influence of skin emulsions on sensory quality of meat products

    J. Jandásek, R. Gál, P. Valchar and M. Lichovníková

37. Modelling of heat transfer and prediction of freezing time in food products

    M.B. Andreasen and L. Reinholdt

38. Association of SNPs with carcass and meat quality traits in Nellore cattle

    F. Rezende, J.B.S. Ferraz, M.N. Bonin, J.P. Eler, T.M. Nishihara, M.V. Gallo, R.A. Silva, A.R.S. Macedo, J.C. Amaral, G.C.R. Oliveira and F.V. Meirelles

39. Impact of salt reduction in Bayonna dry cured ham on processing yields and slicing ability

    V. Santé-Lhoutellier, M. Candek-Potokar, N. Robert, C. Dutertre and P. Gou

40. Survive of the probiotic strain Lactobacillus casei LOCK 0908 in a dry fermented meat products

    D. Kołozyn-Krajewska, K. Neffe and W. Przybylski

41. An attempt to employ Staphylococcus carnosus ATCC 51365 in the intensification of meat curing process

    P. Szymanski, M. Murzynowska, A. Cozel-Kasperek and A. Plastkota

42. Sodium reduction in bacon, how industry meets research

    T. Verkleij and F.K. Stekelenburg

43. Amino acids as an indicator of microbial and chemical spoilage of meat products during storage

    Y. K. Yushina, N. L. Vostrikova, R.R. Biktimerova and A.N. Ivankin

5. Assessing and managing risk – HACCP and risk assessment

1. HACCP

   P.W. Wareing

2. Identification and assessment of potential vulnerabilities in the poultry meat production chain to dangeroues agents and substances

   F.Schwägele, S. Andrée, N. Beraquet, M. Castrillon, C. Winkel, D. Garforth, H. Cnossen, N. Luijckx and G. Ayalew

3. Meaningful modeling of microbial growth potential

   D. Seman

4. Ensuring compliance with lethality microbiological performance standards for meat products using alternative cooking procedures for large, intact meat products

   K. Harris, A. Haneklaus, M. Marquez-Gonzalez, L. Lucia, A. Castillo, M.Hardin, W .Osburn and J. Savell

5. Challenge test in pilot plant shows the inhibitory effect of organic acid against psychrotrophic Clostridium botulinum in low-salt meat products

   A. Granly Koch, F. Hansen and A.Gunvig

6. Study on presence /absence of central nervous tissues in meat products

   B. Jayawardana, K. Shimada, M. Fukushima, R. Liyanage and M. Sekikawa

7. Content of ochratoxin A in paired kidney, liver and serum samples from healthy Serbian slaughter pigs

   D. Miliæeviæ, V. Jurić, L. Turubatović, S. Stefanović and S. Janković

8. Control of Listeria monocytogenes on ready-to-eat (RTE) uncured turkey rolls by formulation with a “delayed-release” organic acid

   J.Stopforth, H. Kroon, D. Visser, R. Hilhorst and E. Bontenbal

9. Complying with stabilization microbiological performance standards using alternative cooling procedures for large, intact meat products

   A. Haneklaus , M. Marquez-Gonzalez, L. Lucia, A. Castillo, M. Hardin, W. Osburn, K. Harris and J. Savell

10. Application of a real-time PCR and a Modified XLD agar for Detection of MDR S. typhimurium DT104

    T.Jacobsen, J. Hoorfar , S. Persson and F. Hansen

11. Integrated traceability approach: the poultry supply chain

    E. Maestri, C. Agrimonti, A. M. Sanangelantoni, L. Bortolazzi and N. Marmiroli

12. Development and application of analytical methods for certain food additives determination in meat products with the aim of consumers’ protection

    L. Turubatovic , V. Matekalo-Sverak, R. Petronijevic, D. Vranic, V. Jankovic, B. Velebit and J. Babic

6. New and emerging food safety risks- microbial, chemical and physical hazards

1. Migration from food contact materials

   J. H. Petersen

2. Detection of foreign bodies in meat and meat products

   T. Abe and E. Brainard

3. Prediction of heterocyclic amines formation during cooking in non-marinated beef meat

   A. Kondjoyan, S. Chevolleau, E. Grève, P. Gatellier, V. Santé-Lhoutellier, S. Bruel, C.Touzet, S. Portanguen and L. Debrauwer

4. Reduction of Echerichia coli O157:H7 on dry-fermented sausage slicing knife by intense light pulse treatment

   I. Tomasevic, A. Rajkovic, N. Smigic, R. Radovanovic, M. Uyttendaele and F. Devlieghere

5. Antimicrobial resistance among Campylobacter spp. strains isolated from Portuguese poultry at slaughterhouse level

   M.J. Fraqueza and A.C. Borges

6. Moulds isolated from Norwegian dry cured meat products and their significance

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

7. Chemical composition of some essential oils and antibacterial activity in minced beef stored at 4ºC

   D. Djenane, J. Y. Yangüela, T. Amrouche, F. Djenane, R. Tabti, A. Chibah and P. Roncales

8. The effect of high pressure on microbial population and sensory characteristics of chicken meat

   Z. Kruk, H. Yun, D. Rutley, E-J. Lee , Y.J. Kim and C. Jo

9. A predictive model for growth of L. monocytogenes in meat products with seven different hurdle variables

   A. Gunvig, J. Blom-Hanssen, T. Jacobsen, F. Hansen and C. Borggaard

10. Antimicrobial activity of Leuconostoc sp. LRCLe1 on beef

    F. Nattress, G. Greer, B. Dilts, D. Olsen and L. Baker

11. Contamination of a dry sausage – «tea sausage» with toxigenic moulds and ochratoxin A during the ripening

    S. Veskovic Moracanin, M. Skrinjar, M. Ac and D. Okanovic

12. Degradation of glucosinolates by bacteria used in the production of dry-fermented sausages

    F.B. Luciano and R.A. Holley

13. A novel bacteriocin from 2 peptides bacteriocin-producing 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

14. Microbiological profile of PDO Soprèssa Vicentin

    S. Balzan, F. Busin, L. Alberghini, V. Giaccone and E. Novelli

15. Behaviour of Listeria monocytogenes during shelf-life of sliced Italian salami

    M. Silvia Grisenti, M. A. Frustoli, D. Garofali , M. Cigarini and S. Barbuti

16. Validation of the manufacturing process of Italian dry-cured ham (Prosciutto) for the Inactivation of Listeria monocytogenes and Salmonella spp.

    S. Barbuti, M. S. Grisenti, M. A. Frustoli and G. Parolari

7A. Meat and gastronomy

1. Sensory aspects of meals containing meat

   M. Dall Aaslyng, L. Meinert and, M A. Tørngren

2. Meat preparation and eating quality

   J. Aalhus, M. Juárez, N. Aldai, B. Uttaro and M. Dugan

3. Influence of cooking method on the fatty acid composition of edible lamb

   M. del Mar Campo, V. Resconi, E. Muela, A. Olivan and Carlos Sañudan

4. Intramuscular tenderness mapping of small muscles in the beef round

   L. Senaratne, C. Calkins, A. de Mello, Jr, S. Pokharel and J. Hinkle

5. Contribution of aqueous precursors to the odour and flavour of cooked meats

   L. Farmer, J. Kennedy and T. Hagan

6. The influence of grazing time on Angelica archangelica on volatile compounds and sensory quality of meat from pasture lambs

   G. Thorkelsson, R. Jonsdottir, O.T. Hilmarsson, A. Olafsdottir and E. Martinsdottir

7. Effect of frozen storage time on consumer acceptability of lamb meat

   E. Muela, C. Sañudo, M. Campo, I. Medel and J.A. Beltran

8. Chewiness and hardness, defined in ISO5492:1992, are distinguished in beef Longissimus muscle cooked at four different end-point temperatures

   K. Sasaki, M. Motoyama, T. Yamamoto, M. Oe and M. Mitsumoto

9. Bivariate correlations between chemosensory characteristics and flavour compounds of Iberian ham

   A. Jurado, J. Tovar, C. García and A. Carrapiso

10. Umami flavor evolution in calf meat aged 1 to 3 weeks at 1ºC conditioning

    J.T. López, J.S. del Pulgar, R. Reina, �. Jurado and C. García

11. Changes of meat quality in Longissimus muscle from twenty-four to thirty months of age using Japanese black steers

    T. Okumura, K. Saito, T. Sowa, H. Sakuma, S. Nakayama, S. Sato and T. Kawamura

12. Study on palatability preference of beef hot pot in P.R. China

    Y. Mao, X. Luo, R. Liang and X. Zhang

13. Impact of consumers’ sensitivity to androstenone on acceptability of meat from male pigs vaccinated with Improvac®

    M. Font-i-Furnols, M. Gispert, P. Suarez, M. Pearce and M. À. Oliver

14. Water-holding capacity of chicken gizzard stored at cold temperatures

    Y. Tomisaka, A. Ahhmed and M. Muguruma

15. Effect of intramuscular fat level on fatty acid composition and texture in pork

    V. Alonso, M. M. Campo, L. Provincial, E. Guillen, M. Gil, P. Roncales and J.A. Beltran

16. Effects of supplemental Chinese traditional herbal medicine complex on the carcass characteristics and meat quality of male Holstein calves

    T.F. Lien and K.J. Lin

17. Effect of addition of Yucca (Manihot esculenta) in pig feeding on meat quality

    M. Gil, E. Guillen, V. Alonso, L. Provincial, P. Roncales and J.A. Beltran

18. Beef quality of Piemontese steers

    A. Brugiapaglia and G. Des

19. Activation of Proteolytic Enzymes with Pressure-Heat Treatment to Tenderize Beef

    A. Sikes, E. Tornberg and R. Tume

20. Transport of live Australian abalone: yield and quality changes in raw and cooked product

    A. Sikes, M. Brown, R. Tume and M. Fluckiger

21. Effect of heating on the transverse adhesion of collagen fibers

    J. Lepetit and P. J. Shand

22. Efficacy of sodium and ammonium hydroxide as connective tissue tenderizers

    A. Perera, A.A. Olkowski and P.J. Shand

23. Myosin filament depolymerizes in a low ionic strength solution containing L-histidine

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

24. The effects of vaccination against boar taint on the quality of pork

    D. Hennessy, J.Y. Jeong, J.H. Choi, D.J. Han, D.H. Lee and C.J. Kim

25. Swelling and elastic modulus of collagen fibres: Effect of pH and thermal treatments

    J. Lepetit and A. Listrat

7B Meat and gastronomy, poster exhibition

1. Meat quality of three types of Portuguese certified beef

   A. C. Gonçalves Monteiro, A.S. Barreto, M. F. da Silva, M.A. Fontes and J.A. M. Prates

2. Effects of the length of feeding of barley-based diet on fatty acid composition and sensory quality of Hanwoo Longissimus muscle

   M.C. Oliveros, K.M. Park, E.G. Kwon, N-J. Choi, J. Chang, B-C. Choi and I. Hwang

3. Effect of modified atmosphere in aroma development of beef

   V.C. Resconi, A. Escudero, J.A. Beltrán, C. Sañudo, V. Ferreira and M.M. Campo

4. Lipid-derived carbonyl compounds in cooked lamb from different feeding systems

   V. C Resconi, M. M. Campo, V. Ferreira, F. Montossi and A. Escudero

5. Effect of adding Rhus verniciflua stokes oil on the oxidative stability of salted cooked beef patties with different internal temperatures

   S.M. Kang and S.K Lee

6. Effect of gelatin level on the quality characteristics of cooked seasoned chicken meat with red pepper paste and soy sauce

   S.M. Kang, W.H. Choi, Muhlisin, H.J. Kim, S.J. Hue, C.J. Kim and S.K. Lee

7. Common factor analysis of pork quality traits

   B. Fields, S. Newman, S. Jungst and A. Sosnicki

8. Physicochemical characteristics of muscles from free-range reared pigs

   J. Neves, J. Martins and A. Freitas

9. Can Warner-Bratzler shear force and slice shear force be performed on the same beef steak?

   C. Lorenzen, K. Belk, C. Calkins, R. Miller, B. Morgan and B. Wasser

10. Chemical, physical and fatty acid profile characterization of Monchina breed meat

    M.J.H. Macho

11. Palatability Grading Discriminant Analysis with sensory properties of Hanwoo beef evaluated by Korean Consumers

    S. Cho, J. Kim, P. Seong, B. Park, J. Kim, J. Lee, S. Im and D. Kim

12. Effect of cut, quality grade and cooking method on palatability of Hanwoo beef

    S. Cho, B. Park, P. Seong, J. Kim, Y. Choi and D. Kim

13. Consumer evaluation of chilled-never-frozen versus chilled-frozen-thawed beef and venison

    E. Wiklund, M. Farouk, A. Stuart and P. Dobbie

14. Effect of type and extent of cooking on the eating quality of Northern Ireland beef

    L. Farmer, D. Devlin, N. Gault, A. Gee, A. Gordon, B. Moss, R. Polkinghorne, J. Thompson, E. Tolland and J. Tollerton

15. Prediction of eating quality using the meat standards Australia system for Northern Ireland beef and consumers

    L. Farmer, D. Devlin, N. Gault, A. Gee, A. Gordon, B. Moss, R. Polkinghorne, J. Thompson, E. Tolland and J. Tollerton

16. A consumer study – How Danish consumers eat a meal with pork

    M. Dall Aaslyng, C. Bejerholm and L. Meinert

17. Effect of cooking temperature on physical and chemical properties of some beef muscles

    D.M. Zilio, M. Contò, S. Ballico, A. Ndereyimana and S. Failla

18. Impact of using vaccination with Improvac® rather than physical castration on the objective meat quality of finishing male pigs

    J. Allison, F. McKeith, C. Souza, D. Boler, J. Killefer and D. Hennessy

19. Impact of using vaccination with Improvac® rather than physical castration on the carcass characteristics of finishing male pigs

    J. Allison, F. McKeith, C. Souza, D. Boler, J. Killefer and D. Hennessy

20. Impact of using vaccination with Improvac® on the sensory perception of meat from finishing male pigs

    J. Allison, F. McKeith, C. Souza, D. Boler, J. Killefer and D. Hennessy

21. Effects of diet and packaging on fatty acid composition, shelf-life and sensory attributes of venison finished from grass or concentrates

    I. Richardson, A. Fisher, G. Nute, K. Wheeler and M. Davies

22. Effect of different blooming times on colour parameters and reflectance spectrum of beef

    S. Ballico, M. Contrò, A. Gaddini and S. Failla

23. Effect of Low Temperature-Long Time (LTLT) thermal treatments on tenderness, cooking loss and color of porcine M. longissimus dorsi

    L. Christensen, Per Ertbjerg, M. Dall Aaslyng and M. Christensen

24. Subcutaneous fat colour – an indication of beef eating quality?

    L. Frylinck, P. Strydom and H. Snyman

25. Rigor temperature influences objective and consumer quality traits of beef striploin

    R. Warner, G. Kearnet, J. Thompson and R. Polkinghorne

26. Importance of intrinsic attributes on the purchase of beef meat in Chile

    B. Schnettler, M. Ciesla, A. Candia, F. Llancapan, J. Sepulveda, M. Denegri and N. Sepulveda

27. The relationship between the subjective eating quality ranking of lamb meat cuts in a national competition with objective measurements

    R. Bickerstaffe, K. Gately, N. Jay, M. Ridgway and J. Morton

28. High temperature conditioning of the lamb carcass causes heat-toughening and high water loss

    R. Warner and M. Kerr

8. Microbial and chemical spoilage

1. Requirements to shelf-life of fresh meat and meat products

   A.G. Koch, H. Christensen, P. Eides Sørensen and L. Meinert

2. Modelling the shelf life of fresh meat – practical experience

   T. Pleasants, P. Shorten, G. Le Roux, R. Jones snd T. Soboleva

3. Colour stability of fresh meat

   M. Hunt and R.A. Mancini

4. Effect of active packaging on the oxidative and microbial stability of beef aged for different times and stored in modified atmosphere

   D. Djenane, J. Camo, J.A. Beltrán and P. Roncalés

5. Residues of wine industry as antioxidant in processed, cooked, vacuum packaged poultry meat stored under frozen storage

   C.J. Contreras-Castillo, M.M. Selani, T.Z. Silva, V.G. Packer and M. Plata-Oviedo

6. Prolonged storage of chilled vacuum packed beef from Australian export processors

   A. Small, A. Sikes and I. Jenson

7. Selection for spoilage microbiota during the production and storage of artisan-type cooked ham packed under modified atmosphere

   C. Vasilopoulos, H. De Maere, E. De Mey, H. Paelinck, L. De Vuyst and F. Leroy

8. Phyto-nutrients improve the quality of value added meat products

   A. S. Babji, C. K. Wei and N. Abdullah

9. Addition of microencapsulated propolis to dry fermented sausage

   C.J. Contreras-Castillo, S. Bernardi, B.B. Golineli, C.S. Fávaro-Trindade, A.D. Cavenaghi, M.M. Harada and N. Beraquet

10. Study of tocopherols and colour preservation in dry-cured ham slices from Iberian pigs fed either free-range or acorns in confinement

    A. Rey, D Amazan, C. Pugliese, A. Daza and C. Lopez-Bote

11. Use of electronic nose to discriminate either the feeding background or preservation time of fat from Iberian pig cured hams

    A. Rey, C. Pugliese, F. Sirtori, A. Daza, C. Lopez-Bote and O. Franci

12. Combined effect of sodium tripolyphosfate and modified atmosphere packaging on the shelf-life extension of minced beef meat, stored at 2 °C

    M.I. Aksu and E. Alp

13. Use of lysozyme-EDTA system for active packaging of cold stored beef burgers

    A. Yemenicioðlu, F. Korel, F.Y.G. Yener, Ý. Arcan and Ý. Uysal

14. Effect of the CO2 concentration at stunning and the time exposure on suckling and light lamb meat lipid oxidation

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

15. Screening of bacteriocin-like inhibitory substances from lactic acid bacteria for fermented meat starter culture

    K. Pilasombut, A. Swetwiwathana, R. Sitthigripong and J. Sethakul

16. Antioxidant and n-3 fatty acid emulsion effects on color and lipid oxidation in raw and cooked beef patties during chilled storage

    I. López-López , C. Faustman, S. Cofrades and E.A. Decker

17. Amino acids as an indicator of microbial and chemical spoilage of meat products during storage

    A. Lisitsyn, Y. Yushina, N. Vostrikova, R. Biktimerov and A. Ivankin

18. Changes of bacterial diversity in Chinese bone and chicken strings during storage using T-RFLP analysis

    R. Liang, X. Luo, X. Yu, Y. Mao and Y. Ding

19. Microbial survey on processing of prepared chicken products and its material in the People’s Republic of China

    R. Liang, X Luo, Y.Zhang and Y. Mao

20. Effects of packing and ageing on shelf life of rabbit hamburgers from ‘organic’ and ‘commercial’ production system

    M.E. Cossu, A.B. Picallo, M.L. Lamanna, A.M. Pereyra, E.B. Coste and L.R. Basso

21. Indoor and outdoor pigs: effects of packing and ageing on meat shelf life

    M.E. Cossu, L.R. Basso, A.B. Picallo, S.J. Moisa, M.L. Lamanna, E.B. Coste and A.M. Pereyra

22. Gas formation in vacuum-packed beef – a new-old phenomenon?

    R. Hadorn, S. Stefan, C. Marius, B. René and H. Johann

23. Antioxidative properties of various acid hydrolyzed chitosan solutions and its effect on the pork qualities during refrigerated storage

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

24. Differentiation of yeasts of technological interest in Iberian dry-cured ham

    M. J. Andrade, M. Rodríguez, E. M. Casado and J. J. Córdoba

25. Effects of ascorbic acid, sodium acetate and calcium lactate, and chitosan on the case-ready packed ground beef and pork patties

    K.T. Lee and S.H. Park

26. Predicting the shelf-life of fresh pork and beef

    L. Meinert, A.G. Kock, J. Blom-Hanssen, C.Bejerholm, N. T. Madsen and H. Christensen

27. Oxidative stability of pre-cooked chicken meat balls from broilers receiving mate infusions

    A.M. C. Racanicci, J.F.M. Menten and L.H. Skibsted

28. Effect of slicing and storage on the aroma composition of Saveloy

    E. Skibsted Holm, V. Resconi and A. Schäfer

29. Microbiological changes during the ripening of ‘Androlla’, a Spanish traditional dry fermented sausage. Effect of the time smoked

    M. del Camino García Fontán, J.M. Lorenzo and G. Garcia

30. Heating and storage time effect on lipid fraction of non-fermented sausages

    M. Moslemy, R. Khaksar, H. Hosseini, A.Taslimi, H. Safafar and P. Shahbazikhah

31. Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (-18ºC)

    M. Mahmoudzadeh, R. Khaksar, A. Motallebi and H. Ahmed

32. Monitoring of quality factors such as nutritional value and fatty acids changes in Iranian chicken sausages stored at 4°C

    R. Khaksar, H. Hosseini, M. Moslemi, A.Taslimi, H. Safafar and F. Shahraz

33. Effects of copper source and level on the lipid oxidation and colour in meat of Nellore cattle

    L. Corrêa, M. Zanetti, A. Rosa, G. Del Claro, A.S. Netto and J. C.C. Balieiro

34. Oxidative and colour changes of cooked meat products formulated with different levels of tomato fibre

    R. Cava, L. Ladero, V. Cantero, M. Rosario Ramirez, T Hernández and M. Lozano

35. Retail colour display life of chilled lamb – impact of electrical stimulation and chilling

    K. Rosenvold and E. Wiklund

36. Retail colour display life of chilled lamb – impact of storage temperature

    K. Rosenvold and E. Wiklund

37. Growth of yeasts in five modified atmosphere packed meat models

    T. Jacobsen, N. Arneborg and A. Granly Koch

38. Shelf-life of beef edible byproducts stored at 2 °C and 5 °C

    F. Hansen and V.H. Rasmussen

39. Application of organic acids and supercritical carbon dioxide treatments to decontaminate microorganisms in fresh pork

    Y.M. Choi, O.Y. Kim, Y.Y. Bae, B.C. Kim, K.H. Kim and M.S. Rhee

40. Effect of diet supplementation on lamb meat quality

    E. Muela, C. Sañudo), M. del Mar Campo, I. Medel, M. Sebastian, J. Granizo and J.A. Beltrán

41. Detection of difficult cultivable bacteria from chicken carcasses using near-native medium

    Q. Sun, C. Zhang, W. Xiang, Y. Sun, H. Yang and Z. Yang

42. Detection of bacterial community dynamics of frozen chicken during storage by 16S rDNA-ARDRA

    Q. Sun, H. Yang, W. Xiang, C. Zhang and Y. Sun

43. Effect of packaging conditions on shelf-Life of Bologna sausages made with citrus fibre washing water and rosemary essential oil

    A.M. Martín-Sánchez, M. Viuda-Martos, J. Fernández-López, E. Sendra, E. Sayas, C. Navarro and J.Á. Pérez-Álvarez

44. Analysis of the oxidative status of meat systems through the TBA-RS method: minimizing the overestimating effect of added phenolic-rich materials

    D. Morcuende, R. Ganhao and M. Estevez

45. The PCR-DGGE analysis of the microbial ecology of Turkish Sausage (Sucuk)

    H. Yetim, Z. Kesmen, N. Kaçmaz, A. Gulluce and A.E. Yetiman

46. Texture Profile Analysis in restructured chicken with transglutaminase and egg white

    C.J. Contreras-Castillo, M.A. Almeida, L. Miyagusku, J.C. Andrade and V.A. Godoy

9. Meat in nutrition

1. Meat, protein and obesity

   S.Rössner

2. Sodium reduction in meat products: an opportunity for industry.

   T. Verkleij, R.A. Goldbohm and G.A.H. de Jong

3. Effect of green tea (Camellia sinensis) and mixed probiotics on meat oxidation, fatty acids profile and cholesterol in broilers

   M.S.K. Sarker, G.M. Kim and C.J. Yang

4. The different effects of sheep meat and duck meat supplemented diets on rat thyroid hormone and cytokines

   Y. Zhang, M. Han, H. Xu, W. Sun, Y. Yang, M. Huang, C. Li, G. Zhou and X. Xu

5. Protein quality of selected protein food using rat bio-assay

   A.S. Babji, A.R. Alina, W.I. Wan Rosli and S.M. Y. Affendy

6. Value-added characteristics of palm fats improve the functional and nutritional qualities of meat products

   A.S. Babji, A.R. Alina, W.I. Wan Rosli and S.M. Y. Affendy

7. Protein quality of selected high protein food (meat, casein, soy protein isolate and tempeh) using rat bio-assay (Abstract)

   A.S. Babji

8. The CRC for sheep industry innovation – measurement of new and novel meat traits

   D. Hopkins, R. Jacob, A. Ball and D. Pethick

9. Some nutritive-value features of venison from red deer stags and hinds

   R. Purchas, El. Triumf and B. Egelandsdal

10. Diets containing Acacia karroo foliage lower n-6/n-3 ratio in beef from Nguni steers

    C. Mapiye, M. Chimonyo, K. Dzama, A. Hugo, P. E. Strydom and V. Muchenje

11. Effect of Acacia karroo on nutritional composition and cholesterol levels of beef

    V. Muchenje, C. Mapiye, M. Chimonyo, K. Dzama and P. Strydom

12. Nutritional characteristics of Spanish manchega lamb burgers

    M.B. Linares, M. Fernandez, M.D. Garrido and H. Vergara

13. Properties of dry fermented sausages with the addition of probiotic and prebiotic

    B. Žlender, L. Gašperlin, I. Rogelj, T. Polak and T. Berčič

14. Exposure of the mouse RAW264.7 macrophage cell line to duck meat extracts: assessment of cytotoxicity and nitric oxide synthesis

    H-L. Kuo, S-M. Lin, F-J. Tan, M-T. Chen and D-C. Liu

15. Effect of finishing systems on meat quality and fatty acid composition of Uruguayan steers

    G. Brito, D. Chalkling, A. Simeone , J. Franco, V. Berreta, F. Montossi, E. Beriau, J.M. Iriarte and D. Tucci

16. Sire and sex on pork subcutaneous fat fatty acid profile and indices for enzyme activities

    P.T. Garcia, V. Andrada, M.R. LLovera, A.M. Sancho and J.J. Casal

17. Effect of breed and diet on the cholesterol content of intramuscular beef fat

    P.T. Garcia, N. Latimori, A.M. Sancho and J.J. Casal

18. Use of meat hydrolysate as supplemental feed and its effects on lifestyle-related diseases

    A. Ahhmed, Y. Namba, T. Nakamura and M. Muguruma

19. Studies on thermic effect of mutton

    R. Fujii, T Nishimura and J. Wakamatsu

20. Effects of short term sunflower oil supplementation on meat quality of grazing steers in Argentina

    J.J. Grigera-Naon, A. Schor, M.E. Cossu, M.L. Cervini and D. Colombatto

21. Differently heat treated carrot and potato pulp used in low-fat sausage

    H. Åberg, C. Montelius and E. Tornberg

22. Effect of intake of proteins in porcine cardiac muscle on in vivo bone formation of ovariectomized rat model

    T. Nishimura, M. Yamashin, S. Kitamura and A. Saiga-Egusa

23. Nutritional properties of potential functional frankfurter with healthier lipid profile, seaweed and low salt content

    S. Cofrades, I. López-López, C. Ruiz-Capillas and F. Jiménez-Colmenero

24. Effect of breed and diet on beef intramuscular fat fatty acid indices for enzyme activities

    J.J. Casal, P.T. Garcia, N. Latimori and A.M. Sancho

25. Total fat content of meat products consumed in south of Brazil

    C.A. Gräff, J.G. Spellmeier, A. Stieven and M.I. Marchi

26. Characteristics of nutritionally enhanced frankfurters

    P. Andreasen, A. Lowder, M. Pinnerup and W. Osburn

27. An in-vitro screening of isolated bacteriocin-producing lactic acid bacteria from Thai fermented meat for probiotic prospect

    A. Swetwiwathana, K. Pilasombut and J. Sethakul

28. Fattening cattle & meat quality by tannery wastes as protein sources

    M.J. Alam, M.M. Hossain, M.A. H. Beg, S.S. Lee and K. C.Nam

29. Comparison of wheat- versus corn-based dried distillers’ grains with solubles on fatty acid composition of feedlot cattle

    N. Aldai, M. E. R. Dugan, J.L. Aalhus, T.A. McAllister, L-A.J. Walter and J.J. McKinnon

30. Pork – a supplementary aid in treatment after intracerebral hemorrhagic apoplectic shock

    I. Chernukha, A. Lisitsyn, A. Makarenko, L. Fedulova and N. Motylina

31. Comparison of meat protein from different species and muscles on nonheme iron availability (Abstract)

    A.D. Sørensen, G. Lindahl, L. Kristensen, A.H. Karlsson and K Bukhave

32. Influence of post-hock modification of pork on amino-acid composition of muscle tissue and composition of extracted low molecular peptides

    I. Chernukha, A. Lisitsyn, O. Usanova, T. Borisova, R. Biktimerov and V. Grischenko

33. Fatty acid profile of meat and fermented sausages influenced by including linseed, fish oil or microalgae in pig feed

    E. Vossen, K. Raes, D. Van Mullen and S. de Smet

34. Cooking and endpoint temperature effects on the nutritional values of pork loin

    A. Vautier, M. Carlier, J-L. Martin, E. Gault and J-L. Vendeuvre

35. Effect of live weight and gender on carcass quality from gallega breed suckling lamb

    M. del Camino García Fontán, J.M. Lorenzo, D. Franco and E.M. Rodríguez

36. Effect of donkey meat extract on Streptozotocin (STZ) induced diabetes in rats

    A. Jang, E-S. Lee, H-S. Chae, J-S. Ham, S-G. Jeong, J-M. Lee, D-H. Kim and S-G. Lee

37. Nutritional value of lipids in three Portuguese certified beef

    A.C. Gonçalves Monteiro, M. Aguiar Fontes, J.P. Lemos and J.A. Mestre Prates

38. Reducing sodium levels by up to 58% in cooked cured ham by addition of potassium lactate

    J. Stopforth, H. Kroon, P. Sijtsema, D. Visser and E. Bontenbal

39. Effect of field bean in the diet of growing Charolais heifers on carcass traits and meat quality

    M. Ragni, F. Toteda, L. Di Turi, L. Melodia, C. Cocca, M. Lacitignola and A. Vicenti

40. Fatty acid profile of beef from steers fed wet distillers grains plus solubles (WDGS) and vitamin E

    A. de Mello, Jr., L. Senaratne, T. Carr, G. Erickson, J. Driskell and C. Calkins

41. Meat quality and oxidative stability of pre-frozen game meat

    K. Raes, E. Neyrinck, J. De Smet and S. De Smet

42. Fatty acid composition of North American beef: backfat

    N. Aldai, J. K.G. Kramer and M. E.R. Dugan

43. The effect of vehicle vibration and jolting during transport on the quality of lamb meat

    P. Monge, E. Muela, G.M. de la Lama, J.L. Olleta, C. Sañudo and G. María

44. Cattle heart hydrolysate decreases micellar solubility and cholesterol absorption in rats and Caco-2 cells

    K. Nakade, S. Nagaoka, N. Higashikuni, M. Numata, K. Kosai and M. Muguruma

45. Influence of dietary mycotoxins adsorbents supplementation on quality of pork meat (M. semimembranosus)

    N. Dzinic, L. Petrovic, T. Tasic, V. Tomovic, S. Savatic and P. Ikonic

46. Can restricted grain supplementation practice under grazing conditions change fatty acid composition in lamb meat?

    F. Montossi, C. Silveira, G. Brito, R. San Julián, S. Luzardo, R. Cuadro and M. del Campo

47. CLA total, specific contents and CLA isomeric profile from native and exotic lambs, raised under extensive and intensive production systems, respectively

    M.A.G. Quaresma, I. Trigo Rodrigues, A.S. Barreto, C.M. Alfaia and R.J.B. Bessa

48. Effect of the feeding system on intramuscular lipid-soluble antioxidants

    M. A. G. Quaresma, I. Trigo Rodrigues, J. P. C. Lemos and R. J. B. Bessa

10. Hot topics

1. Sociological aspects of meat in meals – Cultural impacts and meal patterns

   K. O’Doherty Jensen

2. Texture and satiety; Simulation of gastrointestinal digestion for the development of novel satiety concepts

   T. Lambers, W. Den Bosch and S. de Jong

3. Towards an effective spreading of the nutritional value of meat based dishes.

   L. D’Evoli, M. Lucarini and G. Lombardi Boccia

4. Extending the shelf life of fresh ready-to-cook chicken meals by using lingonberry marination and low oxygen packaging

   O. Sørheim, A. Espedal, K. Solgaard and M. Høy

5. Development of soft sausage for the elderly

   R. Sakata, A. T. Okatani, H. Tanabe and S. Yano

6. The effect of dietary supplementation of the mixture of gallic and linoleic acid on broiler breast meat quality

   S. Jung , J.H. Choe, B. Kim, H. Yun and C. Jo

7. The effect of broccoli puree on some quality characteristics of beef meatballs

   M. Serdaroglu and H. Ergezer

8. Effect of cooking temperature on the quality characteristics of soy sauce-seasoned chicken meat

   S.K. Lee, S.M. Kang, W.H. Choi, H.J. Kim and C.J. Kim

9. Alternative fabrication strategies for the beef chuck roll

   C. Calkins, A. Mata, K. Underly, J. Nelson, B. Lobaugh, E. Gibson and S. Wald

10. Cutting yields and value-added strategies for the beef round

    C. Calkins, A. Mata, K. Underly, J. Nelson, B. Lobaugh, E. Gibson and S. Wald

11. Detection of boar taint. Need for harmonised methods and rapid methods

    J-E. Haugen

12. Castration or production of entire males – Threats and possibilities

    R.E. Klont, E. Kurt, L. Heres and B. Urlings