December 24, 2010May 28, 2020 by admin

2010

Additional information

INVITED PAPERS, OPENING SESSION

Altering the content of essential nutrients in meats?

S. De Smet, M. Van Paemel, and N. Dierick
Contemporary determinants of the future meat industry

Won O. Song and Dayeon Shin
Risk assessment of growth hormones and antibiotics resided in meat

Sang-Hee Jeong, Chang-Soo Kang, and Ha-Jung Sung

ABSTRACTS SESSION A : MARKETING AND CONSUMER SCIENCE

Color stability and α-tocopherol content in beef M. longissimus dorsi after different packaging methods

Xin Li, Gunilla Lindahl, and Kerstin Lundström
Factors impacting on consumer’s perception of lamb colour

David L. Hopkins, Tracy A. Lamb, Eric N. Ponnampalam, and Remy van de Ven
Influence of processing time on sensory characteristics of cooked “Lacon”

L. Purrinos, M. C. Garcia-Fontan, J. Carballo, D. Franco, and J. M. Lorenzo
Influence of salt content on sensory properties of Galician ham

J. M. Lorenzo, M. C. Garcia-Fontan, R. Bermudez, M. Varela, and J. M. Nunez
Attributes important for the eating quality of beef and lamb loin

Linda J. Farmer, Octavio O. Oltra, Bruce W. Moss, Alan W. Gordon, and Jonathon Birnie

ABSTRACTS SESSION B : MEAT AND HEALTH

Alpha-linolenic acid (ALA) and its longer chain omega-3 derivatives (EPA, DPA & DHA) in meat from lambs reared under extensive across several locations of Australian grazing

Eric N. Ponnampalam, David L. Hopkins, Kym L. Butler, Soressa M. Kitessa, Janelle Hocking-Edwards, Robin H. Jacob, and David W. Pethick
Antioxidant effect of wine residues on lipid oxidation and colour of frozen stored chicken meat

Carmen J. Contreras-Castillo, Miriam M. Selani, Viviane G. Packer, Tamara Z. Silva, and Gerson B. Mourao
Bioactivities of crude peptide extracts of Hanwoo M. longissimus

K. H. Seol, H. J. Kim, J. T. Hwang, M. H. Oh, A. Jang, J. S. Ham, D. H. Kim, and M. Lee
Body composition changes and lipid profile in young people consuming Ternasco de Aragon or chicken

M. I. Mesana, A. Santaliestra-Pasias, M. Barahona, and L. A. Moreno
Chicken collagen hydrolysate: vasoprotective effect and mechanism of action

T. Kouguchi, K. Iwai, T. Ohmori, M. Shimizu, M. Sato, K. Shimizu, Y. Takahata, Y. Oishi, Y. Maeyama, and F. Morimatsu
Could restricted grain supplementation modify fatty acid composition in beef meat under grazing conditions?

F. Montossi, S. Luzardo, R. Cuadros, G. Brito, R. San Julian, C. Silveira, and M. del Campo
Effect of addition of microcrystalline cellulose (MCC) on structure and functionality of emulsified meat batters and sausages

V. Schuh, K. Allard, K. Herrmann, Monika Gibis, and J. Weiss
Effect of addition of potato on the quality characteristics of meat chip

Won Hee Choi, Hee Ju Kim, Sun Moon Kang, Muhlisin, Joong Il Lee, Cheon Jei Kim, and Sung Ki Lee
Comparison of nutritional characteristics of the small intestine, large intestine and rectum from pig

Ki Hong Jeon, Young Boong Kim, Young Ho Kim, Dong In Shon, and Na Hyun Lee
Effect of dietary palm oil supplementation on the meat quality of Hanwoo (Korean cattle) beef during storage

Sun Moon Kang, Yeong Jong Kim, Won Hee Choi, Muhlisin, Young Han Song, Gur Yoo Kim, and Sung Ki Lee
Effect of duck meat consumption on basal metabolic rate of Sprague-Dawley rats

Xianchao Feng, Su Zhuang, Lin Chen, Zhenguo Yan, Xinglian Xu, and Guanghong Zhou
Effect of flavour enhancers on the formation of heterocyclic amines in fried beef patties

Monika Gibis, Miriam Burk, and Jochen Weiss
Effect of supplementation of quercetin on oxidation stability of chicken thigh

Jung-Eun Park, Sang-Ho Kim, Hyun-Seok Chae, Jun-Sang Ham, Mi-Hwa Oh, Seung-Gyu Lee, Kuk-Hwan Seol, Dong-Hoon Kim, Dong-Wook Kim, In-Sun Kim, Ju-Hui Choe, Yu-Jin Hwang, Kyung-A Hwang, and Aera Jang
Effects of cow meat and horse meat on mouse immune cell activation ex vivo

Yu-Jin Hwang, Aera Jang, In-Hye Kim, Sung-Jun Hwang, Dong-Sik Park, Jaehyun Kim, and Kyung-A Hwang
Effects of dietary flax and vitamin E on beef intramuscular fat concentration of biohydrogenation intermediates

Manuel Juarez, Michael E. R. Dugan, Jennifer L. Aalhus, Noelia Aldai, John A. Basarab, Vern S. Baron, and Tim A. McAllister
Evaluation of antioxidant and antimicrobial activities of ethanol extracts from 13 kinds of spices and analysis of meat patties manufactured by selected spices

Suk-Nam Kang, Mi-Ra Yang, Tae-Hwa Goo, Hyeong-Chan Kim, Seul-Ki Yu, Gun-Ryoung No, Tae-Wan Kim, and Il-Suk Kim
Fatty acid composition and sensory acceptability of dry cured ham influenced by linseed oil, fish oil or microalgae included in the pig feed

E. Vossen, D. Van Mullem, K. Raes, and S. De Smet
Investigation into biologically active ingredients from pig’s feet

A. V. Ustinova, A. N. Ivankin, E. V. Surnin, and A. P. Popova
Investigation of detoxifying properties of biologically active additive in meat products

A. B. Lisitsyn, N. E. Belyakina, A. V. Ustinova, S. I. Khvylya, and A. I. Surnina
Longitudinal bone growth effects of porcine skin gelatine hydrolysates on Sprague-Dawley rats

Aera Jang, Kang-Hyun Leem, Hye-Kyung Kim, Dong-Hoon Kim, Dong-Wook Kim, Jun-Sang Ham, Mi-Hwa Oh, Seung-Gyu Lee, Kuk-Hwan Seol, Kyung-Woon Kim, and Sung-Jong Oh
Meat and meat products as a source of fatty acid dietary intake in the diet of the Czech Republic population

P. Steinhauserova, I. Rehurkova, and J. Ruprich
Modification of meat raw materials by manipulation with animals

I. Chernucha, L. Fedulova, N. Motylina, A. Makarenko, and O. Usanova
Production of polyelectrolyte nanomicrocapsules for immobilization of food ingredients

A. Lisitsyn, A. Ivankin, Yu.Yushina, and N.Gorbunova
Role of cadaverine and piperidine in the formation of N-nitrosopiperidine in heated cured meat

G. Drabik-Markiewicz, E. De Mey, S. Impens, T. Kowalska, Y. Vander Heyden and H. Paelinck
Salt reduction in cooked sausages

H. Kneubühler, P. Eberhard, S. Schlüchter, D. Guggisberg, J. Messadene, and P. Piccinali
Studies on thermic effects of chicken

N. Takabayashi, M. Sato, Y. Takahata, F. Morimatsu, T. Nishimura, and J. Wakamatsu
Study of the stability of polyunsaturated fatty acids in pork meat after storage and cooking

Caroline Douny, Julien Delmelle, Francois Brose, Guy Degand, and Marie-Louise Scippo
Development of fermented feedstuff with high antibacterial activities to improve meat quality in fattening pigs

Hyun-Jung Bae, Soo-Kyung Park, and Mi-Young Kang
Development of bio-formula complex from agricultural by-products and kimchi as meal supplement for pigs

Soo Kyung Park, Hyun Jung Bae, and Mi Young Kang

ABSTRACTS SESSION C : MUSCLE BIOLOGY AND MEAT BIOCHEMISTRY

Transmutation in Talin2 and the quality of chicken meat

Y. Tomisaka, A. M. Ahhmed, S. Kawahara, and M. Muguruma
Effect of L-histidine and ionic strength on disassembly of myosin filaments

Toru Hayakawa, Jun-Ichi Wakamatsu, Akihito Hattori, and Takanori Nishimura
Supplementary feeding to improve milk and meat production of cattle under smallholder farm condition in Bangladesh

M. A. S. Khan and A. K. M. Masum
Association analysis of candidate genes for fatty acid composition in pig and cattle

D. Maharani, S. L. Yu, K. S. Seo, S. H. Ryoo, Y. Jung, C. Jo, and J. H. Lee
Haplotype analysis in chicken mitochondrial DNA D-loop region for breed identification

M. R. Hoque, K. C. Jung, B. S. Kang, H. K. Lim, K. D. Choi, and J. H. Lee
Expression in promoter variant of the MEF2C in the longissimus dorsi muscle of Polish Friesian cattle

Edyta Juszczuk-Kubiak, Rafał Starzyński, and Krystyna Wicińska
Effects of Camptothecin and Etoposide on expression of caspase-3, calpain and calpastatin of chicken during postmortem ageing

Lin Chen, Xianchao Feng, Xinglian Xu, and Guanghong Zhou
Effect of DGAT1 polymorphism on meat shear force and compression in Swedish beef breeds

Xin Li, Marie Ekerljung, Anne Lundén, and Kerstin Lundström
Effects of grass-fed and grain-fed diets on expression of genes for muscle development in Japanese Black steers

M. Shibata, K. Matsumoto, Y. Hikino, M. Oe, K. Ojima, I. Nakajima, S. Muroya, and K. Chikuni
Fat deposition in Japanese Black and Holstein steers fed a high energy diet

Elke Albrecht, Takafumi Gotoh, Torsten Viergutz, Gerd Nürnberg, and Jochen Wegner
Association of myostatin and decorin in the muscle of cattle

Xiujuan Liu, Elke Albrecht, Xiaojing Yang, Ruqian Zhao, Ludwig Jonas, and Steffen Maak
Dietary n-6 and n-3 fatty acids alter the fatty acid composition of tissues and the fate of beneficial fatty acids during processing

A. Herdmann, J. Martin, G. Nuernberg, D. Dannenberger, and K. Nuernberg
Intracellular calcium regulates AMP-activated protein kinase activity in an oscillation-dependent manner

Sungkwon Park, Eric M. England, Haibo Zhu, Jason M. Scheffler, Steve C. Kasten, Tracy L. Scheffler, and David E. Gerrard
Meat quality and sensory evaluation of different pig breeds: relationships between MHC isoforms and sensory evaluation

Y.K. Kang, Y.M. Choi, S.H. Lee, J.H. Choe, K.C. Hong, and B.C. Kim
Association between genetic markers and processing traits of Bayonne dry cured ham

V. Sante-Lhoutellier, C. Chambon, M. Candek-Potokar, M. Skrlep, P. Gou, M. Hortos, G. Evans, and N. Robert
Effects of dietary mutton on nitric oxide, nitric oxide synthase, lipid peroxidation in rats

Jia Chen, Yao Liu, Lu Yuan, Feng Gao, XinLian Xu, and GuangHong Zhou
Bacterial contribution to proteolysis during fermentation and ripening of dry sausages

Constanza M. Lopez, Graciela M. Vignolo, and Silvina G. Fadda
Variation of AMPK activity and its effects on glycolysis in postmortem lamb

Li Ze, Ma Xia, and Jin Ye
Effects of glycogen and lactate content on protein denaturation and their influence on pork quality

J. H. Choe, Y. M. Choi, S. H. Lee, Y. K. Kang, K. C. Hong, and B. C. Kim
Effect of size of type IIB fiber on meat quality and muscle fiber characteristics in pigs

G. D. Kim, J. Y. Jeong, K. Y. Seo, E. Y. Jung, H. S. Yang, J. T. Jeon, and S. T. Joo
Influence of high-oxygen and lactate/phosphate enhancement on, proteolysis, protein polymerization, and tenderness of postmortem beef muscles postmortem beef muscles

Yuan H. Kim, Steven M. Lonergan, and Elisabeth Huff-Lonergan
Protein denaturation of beef deep semimembranosus muscle negatively affects meat tenderness by limiting protein degradation and μ-calpain autolysis

Yuan H. Kim, Aaron Fritchen, Judson K. Grubbs, Mark J. Anderson, Steven M. Lonergan, and Elisabeth Huff-Lonergan
A comparative study on the physico-chemical and functional properties of ostrich meat and beef during aging

S. Alasvand Zarasvand., M. Kadivar, M. Aminlari, and S. S. Shekarforoush
Association between mRNA expression level of ATGL gene and tissue fat content at different developmental stages of Guizhou mini-pig

Yong Yang, Chunjiang Zhao, Shan Xiao, He Zhan, Changxin Wu, and Changwei Ma
Expression and antibody production of connectin fragment increased in sarcoplasm during postmortem aging of chicken muscle

Minoru Yamanoue, Takashi Kubo, Kenichi Matsunaga, Syuji Ueda, and Michihiro Takagi
Decreasing muscle phosphocreatine slows postmortem glycolysis and improves pork quality

Tracy L. Scheffler, Jason M. Scheffler, Steven C. Kasten, Eric M. England, Sungkwon Park, and David E. Gerrard
Profiling of volatile compounds in thigh meat from Korean native chickens and commercial broilers

S. Seo, H. J. Jeon, Y. Jung, S. Jung, W. S. Kim, and C. Jo
Effects of salt substitutes on protein structure in muscle foods studied by FTIR microspectroscopy

N. Perisic, N. K. Afseth, R. Ofstad, and A. Kohler
Identification of variables useful for predicition of ultimate pH and color in pork

Jason M. Scheffler, Tracy L. Scheffler, Sungkwon Park, Eric M. England, Kimberly D. Fisher, Sean F. Holmer, Dustin D. Boler, Anna C. Dilger, John Killefer, Floyd K. McKeith, John M. Eggert, and David E. Gerrard
AMPK’s inhibition of motor activity mediated by intracellular energy status

Steven C. Kasten, Jason M. Scheffler, Sungkwon Park, Tracy L. Scheffler, and David E. Gerrard
Porcine myosin heavy chain 1 gene is expressed significantly in Berkshire loins with high pH24

Woo Young Bang, Yong Hwa Lee, Eun Jung Kwon, Da Hye Park, Eun Seok Cho, Min Ji Kim, Jong-Soon Choi, Hwa Choon Park, Beom Young Park, and Chul Wook Kim
Structural changes in rabbit skeletal muscle G-actin after high hydrostatic pressure

Gerelt Borjigin, Zhi-feng Wang, Shuhei Yamamoto, Ryuichi Tatsumi, and Yoshihide Ikeuchi
The expression analysis of COL1A1, COL1A2 and procollagen type I in pig tissues

Eun Seok Cho, Woo Young Bang, Won Yong Jung, Eun Jung Kwon, Da Hye Park, Ki Hwa Chung, Tae Wan Kim, Sea Hwan Sohn, Keun Kwang Cho, and Chul Wook Kim
Expression of adiponectin and its related genes in Sancheong Berkshire pigs

Yong Hwa Lee, Eun Seok Cho, Woo Young Bang, Eun Jung Kwon, Da Hye Park, and Chul Wook Kim
Genetic variability of lipogenic activity and lipid composition in rabbit adipose tissue

P. Hernández, A. Kačírková, V. Juste, C. Zomeño, A. Blasco
Transglutaminase polymerizes meat proteins at -35 °C and may have industrial applications as a biological protective film

A. M. Ahhmed, N. M. Albay, S. Kawahara, H. Fujino, M. Muguruma
Expression and antibody production of connectin fragment increased in sarcoplasm during postmortem aging of chicken muscle

Minoru Yamanoue, Takashi Kubo, Kenichi Matsunaga, Syuji Ueda, and Michihiro Takagi
Effect of calpain effectors on tenderness, calpain activity and ultrastructure of beef from Chinese yellow cattle

Feng Huang, Jichao Huang, Xinglian Xu, Guanghong Zhou, and Ming Huang
The efficiency of electrical stimulation to counteract the negative effects of β-agonists on meat tenderness of feedlot cattle

Michelle Hope-Jones and Phillip E. Strydom
Heat shock protein beta 1 was associated with intramuscular fat content in longissimus muscle of Korean cattle

Nam-Kuk Kim, Seung-Hwan Lee, Hyun-Jeong Lee, Tae-Hun Kim, and Duhak Yoon
Construction of co-expression network associated with marbling score in bovine

Dajeong Lim, Nam-Kuk Kim, Hye-Sun Park, Jeongsoo Lee, Tae-Hun Kim, Heebal Kim, and Seung-Hwan Lee
Use of bovine microarray analysis to identify new biological pathway for marbling in Hanwoo (Korean cattle)

S. H. Lee, C. Gondro, J. H. J. van der Werf, D. J. Lim, D. Yoon, T. H. Kim, S. J. Oh, J. P. Gibson, and J. M. Thompson
Effects of soybean sauce on physicochemical properties of hot-boned Hanwoo beef (Korean native cattle)

Ji-Hun Choi, Yun-Sang Choi, Hyun-Wook Kim, Doo-Jeong Han, Hack-Youn Kim, Mi-Ai Lee, Si-Young Kim, Ju-Woon Lee,and Cheon-Jei Kim
Protein profile differences in longissimus muscle of tender and tough lamb at 1 and 5 days of ageing

D. Jeong, M. I. Knight, I. H. Hwang, B. Y. Park, D. L Hopkins, and M. B. McDonagh
Meat color deterioration characterisitic in major porcine muscles during cold storage

Jin Yeon Jeong, Sun Jin Hur, Seon Tea Joo, and Sang Keun Jin
Predicting post-slaughter muscle glycogen content and darkcutting through changes in pre-slaughter body temperature of lambs

Dario G. Pighin, Robyn D. Warner, Wayne Brown, Drewe M. Ferguson, and Andrew D. Fisher
Degradation products of bovine myofibril proteins under oxidation and reduction conditions by μ–calpain and cathepsin B

Kyoung Mi Park, In-Kyung Cho, and Inho Hwang
Detection of QTL affecting meat color using an F2 population constructed by intercross between a Korean native pig and a Landrace pig

Gil-Ju Lee, In-Cheol Cho, Hyun-Tae Lim, Chae-Kyoung Yoo, Jae-Hwan Kim, Eun-Ji Jung, Moon-Seok Ko, and Jin-Tae Jeon
Detection of QTL associated with post-mortem muscle pH using a three-generation population produced by crosses between Landrace and Korean native pigs

Chae-Kyoung Yoo, In-Cheol Cho, Hyun-Tae Lim, Jae-Hwan Kim, Moon-Seok Ko, Eun-Ji Jung, and Jin-Tae Jeon
Development of genetic marker technology i: quantifying boartaint

C. E. Mitchell, E. J. Squires, F. S. Schenkel, and G. A. Walling
Validation of molecular diagnostic markers for carcass traits in commercial Hanwoo steers

S. C. Shin, J. P. Heo, K. Y. Chung, and E. R. Chung
Effect of aging days on Warner Bratzler shear force values and tenderness of different cut from Hanwoo steer beef

J. I. Kim, J. H. Kim, P. N. Seong, G. H. Kang, B. Y. Park, S. G. Jeong, J. H. Kim, Y. H. Choi, D. H. Kim, and S. H. Cho
Effect of different nutritional strategies on carcass traits, meat quality and fatty acid composition of Uruguayan steers

G. Brito, R. San Julián, S. Luzardo, M. del Campo, F. Montossi, F. Baldi, G. Banchero, A. La Manna, and X. Lagomarsino
Effect of low-energy and low protein diet on muscle free glutamate content

Hiroyuki Kobayashi, Masahiro Shibata, Motoni Kadowaki, and Shinobu Fujimura
Effect of maternal dietary protein level on offspring myofiber characteristics and meat quality in finishing Meishan pigs

Jinquan Wang, Xiao Li, Xiaojing Yang, Qinwei Sun, Ruihua Huang, Jun Xing, Yingdong Ni, and Ruqian Zhao
Effect of muscle and rate of pH and temperature fall on antioxidant enzyme activities in beef

U. Pastsart, M. De Boever, E. Claeys, and S. De Smet
Expression of perilipin and glucocorticoids relative regulating genes in adipose tissue of pigs with different halothane genotypes

Xiaowei Zhang, Jing Liang, Ruqian Zhao, and Xiaojing Yang
Freezing of mitochondria, meat and liver cells: oxygen consumption after succinate addition

V. T. Phung, B. Egelandsdal, E. Sælid, J. Volden, and E. Slinde
Gender-specific differences in cytochrome p450 in microsomes from post-pubescent pigs – implications for expression and activity

Martin Krøyer Rasmussen, Galia Zamaratskaia, and Bo Ekstrand
Physicochemical characteristics of noodles using chicken breast added with Rubus coreanum miquel and Opuntia ficus-indica var. Saboten

Soo Min Kim
Identification of SNP marker in the calpain gene of the crossbred cattle in Thailand

P. Tavitchasri, J. Sethakul, C. Kanthapanit, and W.Wajjwalku
Impact of polymorphism of the regulatory subunit of the μ-calpain on the proteolysis and tenderness of meat from young bulls

Agnieszka Iwanowska, Bozena Grześ, Beata Mikołajczak, Ewa Iwańska, Edward Pospiech, Edyta Juszczuk-Kubiak, and Stanisław J. Rosochacki
In vitro pepsin rate of digestion increased by heating: associated proteomic markers

M.-L. Bax, L. Aubry, C. Ferreira, P. Gatellier, T. Sayd, D. Rémond, and V. Santé-Lhoutellier
Meat ageing improvement in water-holding: a biophysical process?

M. M. Farouk, N. Md. Mustafa, G. Wu, A. D. Stuart, P.M. Dobbie, and G. Krsinic
Methods for the detection of gelatine origin in meat products

M. T. Yilmaz, Z. Kesmen, and H. Yetim
Ultrastructural changes of duck meat during aging

Ki Hong Jeon, Young Ho Kim, Sang Dong Lim, Mi Sun Park, and Young Boong Kim
Peptide biomarkers as a way to differentiate chicken and turkey meat

Miguel A. Sentandreu, Enrique Sentandreu, Paul D. Fraser, Carlos B. Amat, and Peter M. Bramley
Proteome changes induced by electrical stimulation and post mortem storage in the insoluble protein fraction of bovine longissimus dorsi muscle

Stefanía Guðrún Bjarnadóttir, Kristin Hollung, and Eva Veiseth-Kent
Changes in functional properties and SDS-PAGE pattern of goat meat proteins during frozen storage

S. Shaghaghian, A. Abedi, M. Aminlari, and R. Ramezani

ABSTRACTS SESSION D : MEAT QUALITY

Effect of fast chilling temperature and refrigerated storage duration on lamb quality

P. Mone, E. Muela, M. Barahona, M.M. Campo, I. Medel and J.A. Beltrán
Influences of xylol oligosaccharides on the physicochemicaland sensory properties of frozen Chinese-style meatball (Kung-Wan)

Yu-Bi Wu and Kuo-Wei Lin
Optimized workflow and validation of carcass CT-scanning

Lars Bager Christensen, Søren H. Erbou, Martin Vester-Christensen, Mads Fogtmann Hansen, Mianne Darré, Marchen Hviid, and Eli V. Olsen
Effects of wine lees as supplemental feed on the microflora, meat productivity and meat quality of fattening pig

S. Takenoyama, K. Matsuba, T. Imabayashi, H. Murakami, A. M. Ahhmed, S. Kawahara, and M. Muguruma
NMR relaxometry and toughness changes in long time low temperature (LTLT) treated pork loin

Line Christensen, Jonas T. Sprehn, Mette Christensen, Margit D. Aaslyng, and Hanne C. Bertram
Influence of different thawing methods on physicochemical change and protein oxidation of pork

Baohua Kong, Xiufang Xia, Dongmei Zheng, and Qian Liu
Meat characterization of four endangered Galician cattle breeds

D. Franco, M. Fernandez, J. R. Justo, J. M. Lorenzo, L. González, C. J. Rivero, J. Lama, M. C. García Fontán, E. Bispo, S. Carracedo, and T. Moreno
Influence of storage time and packaging system on free amino acids content from longissimus thoracis of “Cachena” calves

J. M. Lorenzo, M. C. Garcia-Fontan, J. R. Justo, J. Lama, and D. Franco
Shelf-life of veal calves from Holstein Friesian breed stored under vacuum-packaged and modified atmosphere

J. M. Lorenzo, E. Rodríguez, D. Franco, S. Temperán, and M. C. Garcia-Fontan
Nutritional quality of cull cows with very early weaned calves in Argentina

A. Biolatto, G. Molto, S. Araujo, S. Vittone, G. Otero, A. Monje, I. Galli, A. Pazos, D. Pighin, G. Teira, F. Perlo, O. Tissoco, and P. Bonato
Electrostatic spraying of antioxidant and reducing agent to reduce oxidative quality changes in ground beef

K. C. Nam, K. S. Seo, K. W. Park, C. Jo, and D. U. Ahn
Optimisation of electrical stimulation for pH-temperature compliance

Kelly L. Pearce, David L. Hopkins, Chris Mudford, Janelle Hocking-Edwards, and David W. Pethick
The relationship between microbial growth and some biochemical parameters in venison and beef during aerobic storage at 4°C

Mohd Hafiz Jamaludin, Alaa El Din Ahmed Bekhit, Grant Cochrane, and Phil Bremer
Rapid analysis of fatty acid profiles in pork using NIRS with a diode array detector

A.Bauer, J. P. Lindner, and K. Fischer
White crystals found in the muscle of Jinhua ham

Gai-Ming Zhao, Yan-Xia Liu, Wei Tian, Miao-Yun Li, Xian-Qing Huang, and Xiao-Ping Gao
Evaluation of antioxidative effects of dried Bonito stock (Katsuo-Dashi) on meat fat in cooking and storage

Yusuke Akahori, Jun Yamada, Minako Inamori, Aki Nashimoto, and Hideki Matsuda
Macro and micro mineral content of venison and beef farmed in New Zealand

Mohd Hafiz Jamaludin, Alaa El Din Ahmed Bekhit, Lynne Clucas, Grant Cochrane, and Phil Bremer
Raman spectroscopic discrimination of animal fats origins: use of polymorphic properties

Michiyo Motoyama, Masahiro Ando, Keisuke Sasaki, and Hiro-O. Hamaguchi
Moisture retention and visual appearances of broilers chilled by water, air, or evaporative air

J. Y. Jeong, K. K. Janardhanan, A. M. Booren, D. M. Karcher, and I. Kang
Oil-in-water emulsions as a delivery system for ω-3 fatty acids in pork sausages

H. Salminen, K.Herrmann, and J. Weiss
The effect of tenderizing acids on linoleic acid oxidation during marination of pork

Peeter Toomik, Kristina Lepp, Lembit Lepasalu, and Tõnu Püssa
Long-term feeding diet based on rice feed produced domestically affects meat quantity and quality of chicken

K. Matsuda, T. Tokunaga, K. Tamura, H. Tsujibayashi, Y. Nakamura, T. Etoh, Y. Shiotsuka, R. Fujino, and T. Gotoh
Factors affecting pHu in bovine meat in Chile

Fernando González Sch, Fabiola Cerda L., and Adela Valenzuela C.
Use of objective measures of longissimus quality to predict tenderness in beef meat

S. Failla, M. Juarez, M. Contò, D. Meo Zilio, S. Ballico, and F. Gonzalez
Study of transformation processes of proteins in sterilized meat-plant products in polymer consumer package during their production and storage

A. Lisitsyn, V. B. Krylova, T. V. Gustova, and N. N. Mandzhiyeva
Study on selected quality traits of pork meat from fatteners derived from crossing Naima sows with different boar lines

Piotr Janiszewski, Karol Borzuta, Andrzej Borys, Eugenia Grześkowiak, Jerzy Strzelecki, Dariusz Lisiak, and Fabian Magda
Influence of acidity regulators on swelling ability of muscle fibers

A. A. Semenova and E. K. Tuniyeva
Specifics of lipid composition of animal raw materials

A. B. Lisitsyn, A. N. Ivankin, I. M. Chernukha, and Yu. K. Yushina
How to obtain safe and tender pork when cooking at “low temperature, long time” (LTLT)

Line Christensen, Mari Ann Tørngren, and Annemarie Gunvig
Tenderising effect of brine-injected proteolytic enzymes on aged and non-aged beef semimembranosus

Mari Ann Tørngren
Comparison of histochemical characteristics and meat quality traits in different Jeju pig breeds

S. H. Hwang, K. B. Ko, K. H. Kim, and Y. C. Ryu
Retail packaging of pre-salted beef patties stored in high or non-oxygen atmosphere

Mari Ann Tørngren and Sisse Jongberg
Combined high pressure and temperature effects on the textural quality of post-rigor beef

Anita L. Sikes and Ron K. Tume
Examination of the meat quality of growing rabbits reared on wire net or combined (wire net / straw) floor at different stocking densities

A. Dalle Zotte, G. Jekkel, and G. Milisits
Korean consumer acceptance of Improvac and the immunization approach

D. H. Lee, J. Singayan-Jajardo, and N. Wright
Multiscale image analysis approach for meat tenderness prediction

M. El Jabri, S. Abouelkaram, J.-L. Damez, and A. Listrat
Microbiological, chemical, and sensory assessment of Areolated Grouper (Apinephelus areolatus) fillets stored under modified atmosphere packaging

Ashraf A. Zeitoun and Abdulaziz A. Al-Shathri
Short-term pre-rigor muscle stretching improves beef tenderness

M. M. Farouk, A. D. Stuart, and P. M. Dobbie
Effects of dietary of fermented brewer’s grain diet on pork characteristics in growing-fattening pigs

G. M. Chu, S. N. Kang, B. S. Yang, J. H. Ha, H. Y. Kim, I. S. Kim, S. D. Lee, and Y. M. Song
The effect of “kiwi fruit solution” on meat traits in beef topside

Edwina S. Toohey, Matthew J. Kerr, Remy van de Ven, and David L. Hopkins
X-ray microtomography for beef intramuscular fat assessment

P. Frisullo, R. Marino, J. Laverse, M. Albenzio, A. Santillo, and M. A. Del Nobile
Initial freezing temperature rises with rise in meat pH: the implications

M. M. Farouk, R. M. Kemp, S. Cartwright, and M. North
Hamburgers from Holstein friesian cull cow finishing with different silages (corn vs. “Pastone”)

A. Pena, M. C. García Fontán, J. M. Lorenzo, E. Rodríguez, and D. Franco
Influence of cooking method on mineral and vitamin B composition of edible lamb

M. M. Campo, M. Barahona, E. Muela, V. Resconi, JL. Olleta, A. Oliván, and C. Sañudo
Shelf life of meat from beef fed antioxidant and wet distillers grains

L. S. Senaratne, C. R. Calkins, J. T. Vasconcelos, A. S. de Mello, Jr., M. A. Andersen, S. A. Furman, and S. Pokharel
Quality of meat from lambs fed sunflower cake and linseed with or without vitamin E supplement

Borys, B. Borys, and E. Grzeskowiak
Mao pomace supplementation in broiler diet on growth and lipids oxidation in meat 136

S. Wongsuthavas, C. Yuangklang, K. Vasupen, K. Nugboon, Y. Namasila, J. Mitchaothai, and S. Bureenok
Improving beef meatball characteristics by adding potato puree and carrageenan

Meltem Serdaroglu, Gülen Yildiz Turp, Haluk Ergezer, Tolga Akcan, and Pelin Baris
Studies on the physico-chemical and functional properties of ostrich meat during frozen storage

S. Alasvand Zarasvand, M. Kadivar, M. Aminlari, and S. S. Shekarforoush
Quantification of muscle structure breakdown during postmortem aging by means of video image analysis

Phillip E. Strydom, Hanlie D. Snyman, Kgantje W. Moloto, and Lorinda Frylinck
Comparison of physicochemical traits of Hanwoo, Holstein and domestic-fed Angus beef

M. R. Oh, B. Y. Park, S. H. Cho, G. H. Kang, P. N. Seong, J. H. Kim, S. G. Jeong, D. H. Kim, and J. S. Lee
Comparison of meat quality as different line of Berkshire

S. Y. Seo, B. Y. Park, S. H. Cho, J. H. Kim, P. N. Seong, G. H. Kang, G. H. Kang, D. W. Jeong , C. W. Kim, H. C. Park, J. H. Jeong, J. S. Choi, and D. H. Kim
Effects of the castration time on meat quality and fatty acid profiles of Korean Black goats

SunHo Choi, SangWoo Kim, Soon Hwangbo, Jin Hyoung Kim, ChangYeon Cho, Poongyeon Lee, Yeounggyu Ko, and YongHee Yoo
Physico-chemical properties of Hanwoo bull and steer carcasses

Gi Jun Jeon, Yun Ho Choy, Hak Jae, Chung, Myeung Sik Lee, Sung Bok Choi, and Sung Ku Hong
Prediction of retail beef yield: relationship between measures

Yun Ho Choy, Seong Bok Choi, Gi Jun Jeon, Hak Jae Chung, Myung Sik Lee, Jong Moon Lee, Beom Young Park, and Sun Ho Lee
Prediction of retail beef yield: prediction models

Yun Ho Choy, Seong Bok Choi, Gi Jun Jeon, Hak Jae Chung, Myung Sik Lee, Jong Moon Lee, Beom Young Park, Dong Hun Kim, and Sun Ho Lee
Meat quality of Hanwoo steers fed with domestic forage barley silage in Korea

S. Seo, W. H. Kim, J. G. Kim, S. Hwangbo, and B. Y. Park
Meat quality of Hanwoo steers fed with total mixed rations (TMR) based on whole crop barley silage (WBS) in Korea

W. H. Kim, S. Seo, K. C. Choi, K. Y. Kim, M. W. Jung, Y. C. lim, B. Y. Park, and S. H. Cho
Flavor characteristics of Hanwoo beef fed rice bran and roasted soybean during finishing period

Sung Il Kim, Keun Ki Jung, Duck Young Kim, Kyung Hoon Baek, Seul Gi Jung, Sang Oug Lee, Jin Yeol Kim, and Chang Bon Choi
Hydrostatic pressure effect on the changes of texture and protein solubility in beef Bulgogi using soy sauce

Eun-Jung Lee, Se-Wook Oh, Nam-Hyouck Lee, Young-Ho Kim, and Yun-Ji Kim
Evaluation of Korean native pig crossed progeny vs commercial pigs for meat quality traits and fatty acid composition

J. S. Choi, S. H. Park, D. S. Jung, K. S. Park, K. S. Kim, and Y. I. Choi
Influence of breeds and ageing time on the physic-chemical quality of beef from the ‘Pampeana’ region in Argentina

Alejandra B. Picallo, María E. Cossu, Juan J. Grigera Naón, Felisa M.B. Rozen, María L. Lamanna, Alejandro Schor, Darío Colombatto, Hugo von Bernard, and Sonia Moisá
Factors to decrease meat quality of pig before and after slaughter in Korea

Kyong Hyun Bae, Kyong Hwan Kim, Kyong Seon Lee, Kyong Ok Lee, Gil Boo Jin, and Seong Gu Hwang
Vaccinating male pigs at younger age with Improvac®

Carl Brunius, Galia Zamaratskaia, Kristina Andersson, and Kerstin Lundström
A national survey of beef tenderness in France

Jérôme Normand, Emilie Rubat, Caroline Evrat-Georgel, Françoise Turin, Isabelle Legrand, Paul Tribot Laspière, and Christophe Denoyelle
A study on the changes of microorganism by temperature during transport and distribution of Hanwoo meat

D. H. Choi and K. Y. Chung
A study on the quality characteristics of fermented dry-cured ham manufactured by pork

D. I. Hong, D. H. Choi, and K. Y. Chung
Analysis of volatile compounds in Chinese Nanjing marinated duck meats using various polarity SPME fibres and GC columns

Yan Dai, Shuxia Cao, Yu Wang, Guanghong Zhou, and Xinglian Xu
Antioxidant properties of Roselle extract and its anti-lipoperoxidant efficiency in meat products as affected by sucrose

Thanawoot Parinyapatthanaboot, Supamach Musika, and Praphan Pinsirodom
Assessment of electrical stimulation compliance at abattoirs using medium voltage electrical stimulation

Kelly L. Pearce, David L. Hopkins, Andrew Williams, Janelle Hocking Edwards, Robin H. Jacob, Rachael Withers, Gordon Refshauge, Geert Geesink, Robyn W. Warner, and David W. Pethick
Association between meat quality, residual glycogen and protein status

V. Sante-Lhoutellier, P. Gatellier, S. Traore, K. Kajak-Siemaszko, D. Jaworska, W. Przybylski, and D. Kołożyn-Krajewska
Beef marbling in three dimensions – breed comparison between Angus and Hanwoo cattle

Zbigniew A. Kruk, Luisa Reyes-Veliz, Murk J. Bottema, Wayne S. Pitchford, Cynthia D. K. Bottema, and Cheorun Jo
Development of marbling estimation method for pork using a Fat-O-Meter device

D. Lisiak, P. Ślósarz, M. Florczyk, K. Borzuta, and K. Powałowski
Dietary oxidation affects serca activity and drip loss in breast muscle of broiler chicken

Wangang Zhang, Shan Xiao, Eun Joo Lee, and Dong U. Ahn
Beef tenderness prediction by NIR? – not in reality yet

N.T. Madsen, Marchen Hviid, and Chris Claudi-Magnussen
Carcass characteristics of Hanwoo

Gi Jun Jeon, Yun Ho Choy, Hak Jae Chung, Myeng Sik Lee, Sung Bok Choi, and Sung Ku Hong
Carcass characterization of four endangered Galician cattle breeds

D. Franco, M. Fernandez, J.R. Justo, L. Gonzalez, M. C. Garcia Fontán, C. J. Rivero, J. J. Lama, T. Moreno, and J. M. Lorenzo
Carcass characterization of Galician mountain foals

D. Franco, M. C. García Fontán, S. Temperan, L. García Calvo, and J. M. Lorenzo
Carcass chilling and pork quality: effects on drip loss, texture measurements and “PSE-like zones” hams frequency

A. Vautier, E. Gault, T. Lhommeau, A. Le Roux, J. L. Martin, and J. L. Vendeuvre
Carcass quality from Galician lambs raised under an extensive production system: effect of live weight

M. C. Garcia-Fontan, A. Vidal, P. Barja, D. Franco, and J. M. Lorenzo
Changes in nucleotide compounds of duck meat during aging depended on temperature

Bum Jin Joo, Ki Hong Jeon, Nam Hyuck Lee, Mi Sun Park, and Young Boong Kim
Diversity in volatile components in beef tissue cooked at different temperature

Hoa Van Ba, Park Kyoung Mi, In-Kyung Cho, Touseef Amna, and Inho Hwang
Characterization of carcass traits in elk deer

Sang Woo Kim, Sun Ho Choi, BeomYoung Park, ChangYeon Cho, Poongyeon Lee, Yeoung Gyu Ko, Yong Hee Yoo, Byung Chan Sang, and Sang Ho Moon
Chemical and microbiological profiles of “Mum” (Thai fermented sausage)

Amornrat Wanangkarn, Fa-Jui Tan, Adisorn Swetwiwathana, and Deng-Cheng Liu
Combination effects of low voltage electrical stimulation and postmortem temperature conditioning on meat quality of Iranian fat tailed sheep

M. Abbasvali, S.S. Shekarforoush, and M. Aminlari
Changes of the chemical composition of chickens as supplemental levels of tallow

H. S. Chae, E. C. Hong, J. C. Na, H. T. Bang, D. J. Yu, M. J. Kim, H. C. Choi, O. S. Suh, H. K. Kang, and A. Jang
Consumer acceptance and preference of pork ribs from immunocastrated and physically castrated boars

C. L. Gomes, S. B. Pflanzer, E. T. F. Silveira, and P. E. Felício
E. Coli contamination level in premises of poultry slaughter house with HACCP system

A. Javadi and M. Ghasem Bagloo
Eating quality for pure boars of Duroc, Berkshire, and Hampshire

Byung-Wook Cho, Dashdorj Dashmaa, Kyoung-Mi Park, Kyoung-Tag Do, Ki-Hwan Lee, Kang-Seok Seo, Jae-Gwan Choi, In-Kyung Cho, and Inho Hwang
Eating quality of frozen Australian lamb leg meat

R. H. Jacob, K. L. Pearce, A. Gee, and D.W. Pethick
Effect of a GNRF vaccine (Improvac®) on slaughter performance and meat quality of boars

Y. L. Yuan, J. L. Li, W. H. Zhang, C. Li, Z. N. Liu, J. M. Jiang, F. Gao, and G. H. Zhou
Effect of ammonium hydroxide on different physico-chemical and histological characteristics of buffalo meat chunks

Naveena B. Maheswarappa, M. Kiran, K. Sudhakar Reddy, C. Ramakrishna, and N. Kondaiah
Effect of aging days on Warner Bratzler shear force values and tenderness of different cut from Hanwoo steer beef

J. I. Kim, J. H. Kim, P. N.Seong, G. H. Kang, B. Y. Park, S. G. Jeong, J. H. Kim, Y. H. Choi, D. H. Kim, and S. H. Cho
Effect of anthocyanins from different plant source on the oxidative stability of vacuum-packed Chinese-style sausages during storage

Thanawoot Parinyapatthanaboot and Praphan Pinsirodom
Effect of dietary selenium on quality and antioxidation of broiler meat

Yoshinori Hashizawa, Motoni Kadowaki, and Sinobu Fujimura
Effect of different hay- concentrate ratios on carcass traits, meat quality and fatty acid composition on Corriedale heavy lambs

S. Luzardo, F. Montossi, M. Monteverde, C. Silveira, G. Brito, and R. San Julián
Effect of different meat on Italian “salami” quality

R. Marino, M. Albenzio, M. Caroprese, A. Della Malva, A. Santillo, and A. Sevi
Effect of different dietary magnesium supplements on the quality of modified atmosphere pork meat

Veronica Alonso, Laura Provincial, Mario Gil, Elena Guillen, Luis M. Najes, Jose F. Jimenez, Paula Monge, and Jose A. Beltran
Effect of electrical stimulation and age on muscle structure and meat quality of dromedary camel (Damelus dromedaries)

I. T. Kadim, O. Mahgoub, W. Al-Marzooqi, S. K. Khalaf, and R. S. Al-Maqbaly
Effect of high levels of the dietary tallow on the quality of chicken carcass

H. S. Chae, E. C. Hong, J. C. Na, H. T. Bang, D. J. Yu, M. J. Kim, H. C. Choi, O. S. Suh, H. K. Kang, and A. Jang
Effect of processing method and holding time on the physical and sensory quality of cooked marinated chicken

M. Y. Salma, M. G. O’Sullivan, J. F. Kerry, and J. P. Kerry
Effect of sex and livestock production system on free amino acids content on LD muscle from “Galician Mountain” foals

J. M. Lorenzo, L. Purriños, M. C. Garcia-Fontan, R. Bermudez, and D. Franco
Effect of supplementation of Resveratrol on broiler meat quality

J. H. Choe, S. H. Kim, H. S. Chae, J. S. Ham, M. H. Oh, S. G. Lee, K. H. Seol, D. H. Kim, D. W. Kim, I. S. Kim, J. E. Park, and A. Jang
Effect of supplementation of quercetin on oxidation stability of chicken thigh

J. E. Park, S. H. Kim, H. S. Chae, J. S. Ham, M. H. Oh, S. G. Lee, K. H. Seol, D. H. Kim, D. W. Kim, I. S. Kim, J. H. Choe, and A. Jang
Effect of the feeding supplementation with chestnut hydrolysable tannin on the colour and oxidative stability of rabbit meat

A. Dalle Zotte, S. Balzan, E. Novelli, P. Bohatir, Zs. Matics, and Zs. Szendrő
Effect of the finishing diet on the fatty acid profiles in adipose tissues of the Celta pig breed

R. Domínguez, J. M. Lorenzo, B. D. Castiñeiras, S. Martínez, I. Franco, and J. Carballo
Effect of TMR using whole crop rice silage on carcass quantity and quality of Korean native cattle

J. G. Kim, H. S. Park, S. Seo, S. H. Yoon, M. J. Kim, and Y. C. Lim
Effects of adding dietary fibers and Stevioside on the quality of sausages and the blood properties of rats

C. H. Kim, S. M. Hong, and J. O. Kang
Effects of ammonium hydroxide and salt on myoglobin redox stability and lipid oxidation in ground buffalo meat

Naveena B. Maheswarappa, M. Muthukumar, Arup R. Sen, S. Vaithiyanathan, Y. Babji, and N. Kondaiah
Effects of bypass vitamin C supplement on beef quality improvement in Hanwoo steers

Sun Sik Jang, Hyeong Cheol Kim, Eung Gi kwon, Byung Ki Park, Sang Min Lee, Tae Il Kim, Byoung Soo Jeon, Meing Joong Kim, Young Moo Cho, and Seong Koo Hong
Effects of chelating agents on lipid oxidation, pH, and color change in reduced sodium and low-fat pork patties

Jen-Hua Cheng, Shu-Tai Wang, and Herbert Wood Ockerman
Effects of commercial maternal lines on meat quality characteristics and fatty acid composition of porcine longissimus muscle

J. S. Choi, S. H. Park, D. S. Jung, M. G. Bae, J. O. Jeong, K. S. Kim, and Y. I. Choi
Effects of low-level of electron beam irradiation on the characteristics of pork fermented sausage during storage

Suk-Nam Kang, Mi-Ra Yang, Tae-Hwa Goo, Hyeong-Chan Kim, Seul-Ki Yu, Gun-Ryoung No, Tae-Wan Kim, Cheorun Jo, and Il-Suk Kim
Effects of dietary of fermented Flammulina velutipes by-product supplements on pork characteristics in growing-fattening Berkshire pigs

Y. M. Song, J. M. Yang, J. H. Ha, H. Y. Kim, S. D. Lee, and G. M. Chu
Effects of dietary radish green and spinach on color, lipid oxidation and lutein accumulation in broiler tissue

G. H. Kang, S. H. Kim, J. H. Kim, H. K. Kang, D. W. Kim, S. H. Cho, P. N. Seong, S. G. Jeong, B. Y. Park, and D. H. Kim
Effects of electrical stimulation on total calpain activity and quality characteristics of Iranian fat-tailed sheep carcasses

M. Abbasvali, S. S. Shekarforoush, and M. Aminlari
Effects of fattening period on growth performance, carcass characteristics and meat properties of Hanwoo cows

Eung Gi Kwon, Byung Ki Park, Sang Min Lee, Hyeong Cheol Kim, Sun Sik Chang, Tae Il Kim, Byoung Soo Jeon, Meing Joong Kim, Young Moo Cho, Hak Jae Chung, Soo Hyun Cho, Seok Ki Im, and Seong Koo Hong
Effects of F-values on the quality and shelf-life of Samgyetang packed in a multilayer plastic tray during storage at 25 °C

Jin Hwan Lee, Dong Hyeon Jang, Ji Hoon Lim, and Keun Taik Lee
Effects of increasing lysine levels on carcass composition, cutting yields, and further processed product characteristics of immunologically castrated male pigs

D. D. Boler, L. W. Kutzler, D. M. Meeuwse, V. L. King, F. K. McKeith, and J. Killefer
Effects of long ageing on meat shelf life of Argentina indoor and outdoor pigs

Alejandra B. Picallo, Maria E. Cossu, Lorenzo Basso, Sonia Moisa, Ana M. Pereyra, Beatriz Coste, and Veronica Rocha
Effects of rice straw silage with microbial additives on growth performance and carcass characteristics of Hanwoo steers

Sang Min Lee, Ji Un Ok, Chang-Hyun Kim, Eung Gi Kwon, Byung Ki Park., Tae Il Kim, Hyeong Cheol Kim, Sun Sik Jang, Byung Su Jeon, Maeng Jung Kim, Sung Ku Hong, and Sung Sill Lee
Effects of salt level and drying time on quality of dry-cured ham: part 2. Color, fatty acid compositions and sensory properties of dry-cured ham

B. K. Kim, S. H. Cho, J. H. Kim, G. H. Kang, D. W. Kang, S. G. Jeong, B. Y. Park, D. H. Kim, and P. N. Seong
Lamb meat quality in Uruguay: second audit 2007

R. San Julián, J. Mangado, G. Brito, A. Borca, X. Lagomarsino, S. Luzardo, F. Montossi, and G. Robaina
Comparisons between the 1st and 2nd Uruguayan beef quality audits: the economical progresses achieved and the challenges and priorities addressed by industry representatives

F. Montossi, R. Robaina, G. Brito, L. Castro, R. San Julián, J. Mangado, and S. Luzardo
Uruguayan national beef quality audit-2007: a survey of beef industry related to quality and value of cattle

G. Brito, R. San Julián, S. Luzardo, X. Lagomarsino, F. Montossi, L. Castro, A. Borca, D. Sparano, and R. Robaina
Effect of whole milk and paprika oleoresin on the marination performance and sensory acceptability of poultry meat

M. Y. Salma, M. G. O’Sullivan, J. F. Kerry, and J. P. Kerry
Effects of a boar taint vaccine, Improvac® on testicular function and boar taint in surgically castrated male pigs

Jasbir Singh, P. C. Kok, J. S. Fajardo, C. S. Lee and D. Hennessy
Effects of pre-slaughter handling and post-slaughter treatment on meat quality in Korean pork processing industry

Kyung Hyun Bae, Kyung Hwan Kim, Kyung Sun Lee, Kyung Ok Lee, Gill Boo Jin, and Seong Gu Hwang
Effects of dietary oxidation, package And irradiation on the oxidative stability in broiler chicken patties

S. Xiao, W. Zhang, C. Ma, E. Joo Lee and D.U. Ahn

ABSTRACTS SESSION E : PROCESS TECHNOLOGY

Antimicrobial activities of oregano essential oil combined with emulsifier/stabilizer compound in ready-to-cook barbecued chicken

S. S. Shekarforoush, R. Firouzi, and K. Kafshdouzan
Antimicrobial polylactic acid films against some important food-borne pathogens,

P. Theinsathid, W. Visessanguan, S. Chirachanchai, J. Kruenate, Y. Kingcha, G. Kongrath, and S. Keeratipibul
Antioxidant properties of Radix puerariae extracts in precooked pork sausage during storage period

E.Y. Jung, I.R. Yun, G.D. Kim, K.Y. Seo, S.T. Joo and H.S. Yang
Antioxidative activity of phosvitin separated from egg yolk mixed with ground beef

S. Jung, H. Yun, Y. Jung, K. Nam, D. U. Ahn and C. Jo
Breast trim location effects on pink discoloration in cooked, presalted, ground turkey

J.Y.Jeong and J.R. Claus
Changes of volatile compounds during the processing of dry-cured turkey ham

J. Zhang, G. Jun, J. Wang D.U. Ahn
Development of Bulgogi sauce having stable quality to high dose irradiation

J.-G. Park, Y. Yoon, J.-N. Park, I. J. Han, B.-S. Song, J.-H. Kim, J.-I. Choi, H.-J. Hwang, and J.-W. Lee
An attempt to use probiotic in the production of dry fermented pork sausage

Z. Dolatowski, D. Kołożyn-Krajewska, K. Wojciak, and M. Trząskowska
Effect of chitosan on premature browning in ground beef patties

S. P. Suman, R. A. Mancini, P. Joseph, R. Ramanathan, M. R. Konda, G. Dady, and S. Yin
Effect of gas composition in modified atmosphere packaging on the storage quality of sliced bacon

S. K. Lee, Muhlisin, S. M. Kang, W. H. Choi, K. T. Lee, and S. H. Cheong
Effect of high hydrostatic pressure on microbial reduction and fatty acid composition of beef loin packaged with vegetable oils

H. J. Lee, B. Kim, S. Jung, Z. A. Kruk, E. J. Lee, Y. J. Kim, and C. Jo
Effect of high-pressure treatment on the textural improvement of natural hog casing

T. Nishiumi, Y. J. Kim, A. Suzuki, H. Yoon, and R. Sakata
Effect of Korean dry-cured ham quality and storage characteristics of different packaging conditions during cold storage

J. Y. Jeong, S. J. Hur, I. C. Hur, and S. K. Jin
Effect of Laminaria japonica powder levels on the physico-chemical and sensory characteristics of low-fat pork patties

Y.-S. Choi, J.-H. Choi, D.-J. Han, H.-Y. Kim, M.-A. Lee, H.-W. Kim, H.-J. Chung, and C.-J. Kim
Effect of pork sources on meat quality characteristics of restructured ham

C. T. Chang and Y. C. Wu
Effect of postmortem tenderization strategies (enhancement, blade tenderization and pre-tumbling) on properties of the Gluteus medius from mature beef cows

Z. Pietrasik and P. J. Shand
Effect of Puerariae radix extracts on pH, color, 2-thiobarbituric acid reactive substances (TBARS) and reduced nitrite content of emulsion-type pork sausage during storage

K. Y. Seo, I. R. Yun, G. D. Kim, E. Y. Jung, S. T. Joo, and H. S. Yang
Effect of salt content on physicochemical, colour and textural traits during the manufacture of dry-cured “Lacón”

D. Franco, M. C. García Fontán, L. Purriños, J. Carballo, and J. M. Lorenzo
Effect of ultrasonically assisted thawing on chicken broiler meat

M. Stasiak Dariusz and J. Dolatowski Zbigniew
Effect of various Kimchi ethanolic extract on oxidative stability in cooked ground pork stored refrigeration

M.-A. Lee, J.-H. Choi, Y.-S. Choi, D.-J. Han, H.-Y. Kim, K.-E. Hwong, Y.-E. Chang, H.-K. Chung, and C.-J. Kim
Effect of various levels of glycerol on the quality of chicken jerky with Anka rice extract during storage at 25°C

H. J. Chuang, D. C. Liu, F. J. Tan, and J. H. Liu
Effects of a high-pressure treatment on the physical properties and palatability of pork loin

Y. J. Kim, T. Nishiumi, H. Ogoshi, and A. Suzuki
Effects of curing agents and curing time on sausage taste: evaluation by taste sensor and analysis of biochemical properties

K. Nodake, M. Numata, K. Kosai, and T. Nishiumi
Effects of dry-ageing on pork quality

M. Juárez, W. R. Caine, M. E. R. Dugan, N. Hidiroglou, I. L. Larsen, B. Uttaro, and J. L. Aalhus
Effects of freezing storage and addition of drip on the quality characteristics of chicken meat batters

S.-Y. Kim, K.-I. An, E.-S. Lee, Y.-S. Choi, D.-J. Han, H.-Y. Kim, M.-A. Lee, K.-E. Hwang, J.-M. Kim, and C.-J. Kim
Effects of hot boning and curing agent on the processing properties of semi-dried beef jerky

D.-J. Han, J.-H. Choi, Y.-S. Choi, H.-Y. Kim, M.-A. Lee, S.-Y. Kim, S.-M. Choi, J.-Y. Jeong, and C.-J. Kim
Effects of pork/yellow-fin tuna (Thunnus albacares) levels on the quality characteristics of emulsion type sausage

J.-Y. Shim, J.-H. Choi, Y.-S. Choi, S.-Y. Kim, and C.-J. Kim
Effects of soybean sauce and post-slaughter processing on quality characteristics of frozen Hanwoo (Korean native cattle) patties

H.-W. Kim, J.-H. Choi, Y.-S. Choi, D.-J. Han, H.-Y. kim, M.-A. Lee, S.-M. Choi, J.-Y. Jeong, and C.-J. Kim
Effects of substitution of spent laying hen meat on the quality characteristics of imitation crab sticks during storage

S. J. Hur and S. K. Jin
Effetcts of chicken feet gelatine on quality properties of semi-dried ckicken jerky

H.-Y. Kim, J.-H. Choi, Y.-S. Choi, D.-J. Han, M.-A. Lee, S.-Y. Kim, K.-E. Hwong, S.-M. Choi, and C.-J. Kim
Effect of Lonicera japonica thunb. Extracts additions on the keeping quality of Chinese-style sausage and frankfurter

G.-C. Yu and Y.-C. Wu
Effect of microwave heating and marination on colour and tenderness of semimembranosus and semitendinosus muscles from friesian mature cows

C. E. Realini, M. Pérez-Juan, and A. Kondjoyan
Effect of new pepper and cummin freon extracts on the proximate composition and sensory properties of bulgarian type fermented sausage (Sudjuk)

S. G. Dragoev, D. K. Balev, K. W. Wassilev, and N. S. Nenov
Effect of organic acids and 50% carbon dioxide-packaging on the quality characteristics of sliced bacon during storage

Muhlisin, S. M. Kang, W. H. Choi, K. T. Lee, S. H. Cheong, I. K. Kwon, and S. K. Lee
Effect of Perilla extracts addition on keeping quality of Chinese-style sausage and frankfurter

C.-H. Hsieh and Y.-C. Wu
Emulsion and gelling properties of pork myofibrillar protein emulsified gels as affected by different salt levels and pH values

H. S. Jang and K. B. Chin
Evaluation of antioxidative and antibacterial activity of some herbs (Taiwan basil Ocimum basilicum (“Nine-level pagoda”), garlic sprout Allium ativum and ginger Zingiber officinale) in fresh chicken sausage during storage at 2-4°C

D. C. Liu, C. H. Lin, B. Y. Yung, C. W. Shih, Y. H. Chen, S. W. Chen, and J. H. Liu
Evaluation of antioxidative and antimicrobial activity of Houttuynia cordata, Toona sinensis and Arctium lappa in fresh chicken sausage during storage at 2-4℃

D. C. Liu, B. Y. Yung, C. H. Lin, C. W. Shih, Y. H. Chen , S. W. Chen, and J. H. Liu
Evaluation of functional properties of binders constituted with pig plasma, sodium caseinate and soybean protein and those application in restructured pork steak

D. C. Liu, C. P Lin, and J. H. Liu
Evaluation of mungbean protein isolate as a substrate for microbial transglutaminase on heat-induced gelation of pork myofibrillar protein

H. C. Lee and K. B. Chin
Evaluation of the influence of enzymic preparation on quality traits of cooked sausage products

Lisitsyn, A. Semenova, T. Kuznetsova, V. Nasonova, and S. Gorbatov
Functional effects of tofu powder in pork emulsion gel

W. Panyathitipong and Y. Puechkamut
Functionality of fat in oil dispersions for use as meat marinades

S. B. Irmscher, V. Schuh, K. Herrmann, M. Gibis, and J. Weiss
Indicator bacteria and efficacy of crude bacteriocins from Lactococcus lactis tistr 1401 on chicken meatballs shelf life

K-O. Intarapichet, M. Sriwira, and S. Chanthachum
Influence of drying temperature on colour and textural traits of dry-cured “lacon”

D. Franco, M. C. García Fontán, L. Purriños, J. Carballo, and J. M. Lorenzo
Influence of filling conditions on product quality and operating parameters in fermented coarse meat emulsions produced by continuous high shear grinding and vacuum filling

Z. Böthe, K. Herrmann, W. Braig, A. Buechele, and J. Weiss
Investigations of microstructure of smoked-cooked products from hot and chilled pork

A. A. Semenova, T. G. Kuznetsova, A. A. Motovilina, L. I. Lebedeva, and L. A. Vereetov
Microbial characteristics of mutton dry fermented sausages as affected by the use of combinations of starter cultures

L. Zhao, C. Ma, Y. Jin, and H. Li
Organic acid effects of processing time on proteolytic changes in semi and dry sausages

Aro A. J. M., Chaina S. A., Segura P. R., and Sekikawa M.
Physicochemical characteristics of noodles using chicken breast added with Rubus coreanum miquel and Opuntia ficus-indica var. saboten

S. M. Kim
Pork patties containing tomato powders improved physicochemical properties and antioxidant activity

H. S. Kim and K. B. Chin
Posibilities of using probiotic bacteria in the production of dry fermented loins

D. Kołożyn-Krajewska, Z. Dolatowski, K. Neffe, L. Jachacz, and D. Jaworska
Processing effects on the pink defect in cooked ground turkey breasts

J. Y. Jeong and J. R. Claus
Properties of low-fat pork bologna with added chickpea protein isolate or starch

W. G. T. Sanjeewa, Z. Pietrasik, J. P. D. Wanasundara, and P. J. Shand
Protein functionality and sensory property of broiler carcasses chilled by water, air, or evaporative air

J. Y. Jeong, K. K. Janardhanan, A. M. Booren, J. B. Harte, and I. Kang
Proteolytic effect of starter cultures used in the production of Bulgarian dried-cured sausages

D. Gradinarska, K. Danov, K. Valkova-Jorgova, D. Yordanov, K. Vasilev
Quality characteristics of cooked ground pork patties as affected by perforation and fat level

J. Y. Jeong, J. H. Choi, Y. S. Choi, D. J. Han, H. Y. Kim, H. K. Chung, and C. J. Kim
Reduction in nitrite level in cooked loin manufactured with vegetable powder as source of nitrite

M. Vaquero, B. Rubio, B. Martínez, and M. J. Sánchez
Retort processing may induce protein degradation and improve food functionalities of meat products

T. Hayashi, N. Toyoda, M. Arakawa, and S. Haga
Reducing the sodium level of meat products shouldn’t be difficult

T.J. Verkleij and G. A. H. de Jong
Sausage recipes of the “halal” category with the use of new diary-protein concentrates and vegetative fats are worked out

T.M. Giro, V.I. Shipulin, E.P. Mirzayanova, A.B. Lisitsyn
A comparative study frying with lard oil

T. Verkleij
Sensory evaluation in the development of frozen cooked restructured chicken steaks

C. J. Contreras-Castillo, M. A. Almeida, J. N. Ruiz, and K. M. V. A. B. Cipolli
Small molecular protein contents and their antioxidant abilities of porcine Si-raw

H. L. Kuo, Y. L. Chiu, M. T. Chen, F. J. Tan, and D. C. Liu
Status report for development of space Bulgogi and other Korean space foods, using irradiation technology

Y. Yoon, B.-S. Song, J.-H. Kim, A. K. Sharma, C. Michae, Blackburn, and J.-W. Lee
Study of the moulds and yeasts counts throughout the manufacture of dry-cured “Lacón”: effect of salt levels

L. Purriños, M. C. Garcia-Fontan, J. Carballo, and J. M. Lorenzo
Study of the yeast population throughout the manufacture of dry-cured “Lacón”: effect of salt levels

L. Purrinos, G. Garcia, J. Carballo, D. Franco, J. M. Lorenzo, and M. C. Garcia-Fontan
The effect of a meat stretching device on the tenderness of hot-boned beef topsides and rostbiffs

J. M. Taylor, D. L. Hopkins, and Remy van de Ven
The effect of anthocyanin based extracts on the color of cemen paste used on pastirma, a dry cured meat product

H. Yetim, L. Ekici, Z. Şimşek, and O. Sağdıç
The effect of Ganghwayakssuk (Artemisia princepes Pamp.) extracts on the antioxidant activity of chicken nugget batters

K.-E. Hwang, J.-H. Choi, Y.-S. Choi, D.-J. Han, H.-Y. Kim, M.-A. Lee, H.-W. Kim, H.-K. Chung, and C.-J. Kim
The effect of Smartstretch™ technology on the tenderness of beef topsides and cube rolls

E. S. Toohey, M. J. Kerr, Remy van de Ven, and D. L. Hopkins
The effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physical, chemical, and sensory characteristics of frankfurter sausage

K. C. Jung, Y. M. Choi, K. W. Nam, H. M. Jo, and B. C. Kim
The relationship between two-toned pork ham meat and cooked ham quality

Yuan-Jhen Huang, Pei-Li Chen, and Kou-Joong Lin
The use of high pressure processing as an alternative to phosphates in the manufacture of cooked ham

M. J. Sánchez, B. Martínez, B. Rubio, and M. Vaquero
Use of carbon monoxide in beef packaging atmospheres

I. Legrand, E. Recoules, C. Denoyelle, and P. Tribot Laspiere

ABSTRACTS SESSION F : MEAT SAFETY

Antimicrobial activity of encapsulated essential oils in emulsion and microemulsion against foodborne organisms in grounded pork

S. Suriyarak, M. Loeffler, K. Herrmann, and J. Weiss
Antimicrobial activity of green tea extract (Camellia sinessis) on refrigerated ground pork

K. Pilasombut, N. Ngamyeesoon, and J. Sethakul
Antimicrobial effect of supercritical carbon dioxide treatment on Bacillus cereus in marinades and marinated pork

Y. M. Choi, Y. Y. Bae, K. H. Kim, B. C. Kim, and M. S. Rhee
Antimicrobial residues in natural Thai indigenous beef cattle from a standard slaughterhouse

Jamlong Mitcaothai, Rachakris Lertpatarakomol, Tassanee Triratapiwan, Somchai Chanket, and Achara Lukkananukool
Application of high pressure to inactivate specific spoilage organisms of cooked ham

Yanqing Han, Xinglian Xu, and Guanghong Zhou
Beef carcase hygiene in Queensland Australia – where hide cleanliness may not be the biggest issue

Alison Small, John Sumner, and Ian Jenson
Changes in the composition of the bacterial flora on tray-packaged pork during chilled storage

Yun Jiang, Feng Gao, Xinglian Xu, Keping Ye, and Guanghong Zhou
Chilling of carcasses from double muscled cattle: time-temperature evolution and predictive modelling of growth of Listeria monocytogenes and Clostridium perfringens

L. Delhalle, B. Collignon, S. Dehard, P. Imazaki, G. Daube, and A. Clinquart
Combined actions of virgin coconut oil, lauric acid and monolaurin with lactic acid on Staphylococcus aureus

Pussadee Tangwatcharin and Prapaporn Khopaibool
Detection and characterization of microorganism in blown pack deterioration

C. J. Contreras-Castillo, M. L. Hernandez-Macedo, A. C. Zari, S. M. Tsai, C. Sarantopoulos, and M. Padula
Development and evaluation of immunochromatographic assay for simple rapid detection of Escherichia coli O157, O26, O111 and verotoxin 1/2 in food products

Y. Terao, T. Yonekita, K. Kamiya, N. Morishita, T. Fujimura, T. Matsumoto, and F. Morimatsu
Effect of chitosan on associated bacterial pathogens in Nham (traditional Thai fermented meat) model broth

P. Saisawart, A. Jindaprasert, W. Krusong, and A. Swetwiwathana
Effect of atmospheric pressure plasma on listeria monocytoges using different gas compositions

B. Kim, H. Jung, W. Choe, Y, Jung, S. Jung, J. S. Ham, and C. Jo
Effect of irradiation on sensory characteristics and shelflife extension of Dak-galbi

Yohan Yoon, Jin-Gyu Park, Jae-Nam Park, Beom-Seok Song, Jae-Hun Kim, Myung-Woo Byun, Cheon-Jei Kim, and Ju-Woon Lee
Effect of pediocin PA-1, pH and nitrite on Salmonella anatum and S. ratchaburi in simulated Nham (traditional Thai fermented meat sausage) model broth

S. Veerawatanayotin, A. Jindaprasert, K. Pilasombut, J. Sethakul, and A. Swetwiwathana
Enhancement of the efficiency of radiation sterilization of ground pork by the addition of natural materials

H. Yun, M. Lacroix, S. Jung, Y. Jung, J. W. Lee, and C. Jo
Bacterial counts in aged beef analyzed with mixed generalized linear models in R

Ales Dufek, Marcela Vyletelova, and Miroslav Homola
Formation of biogenic amines in chicken meat stored under modified atmosphere

L. Gallas, I. Steinhauserova, L. Steinhauser, I. Borkovcova, and L. Vorlova
Growth inhibition of micro-organisms caused by spoilers and pathogens found in meat products using chicken immunoglobulin Y

Min-Seok Song, Cheon-Jei Kim, Won-Il Cho, Jong-Se Park, Ki-Moon Kang, Soon-Hee Kwon, Jee-Min Kim, Yun-Sang Choi, Ji-Hun Choi, and Hoon-Heui Sunwoo
Interspecies differences in skeletal muscle myosin light chains isoforms between cattle, pig and selected poultry species

Magdalena Montowska and Edward Pospiech
Isolation and identification of lactic acid bacteria in sour meat produced in Taiwan

C. S. Chou and M. T. Chen
Microbial contamination in slaughtering processes of Thai indigenous cattle

Tassanee Triratapiwan, Rachakris Lertpatarakomol, Jamlong Mitchaothai, and Somchai Chanket
Influence of crisis on consumer behavior of Russians and the policy of meat-processing plants with regards to their products assortment

Andrey Lisitsyn, Alexsander Zakharov, and Mihail Ishakov
Microbiological contamination in cutting processes of Thai indigenous beef

Rachakris Lertpatarakomol, Tassanee Triratapiwan, Jamlong Mitchaothai, and Somchai Chanket
Microbiological safety and sensory quality of raw perishable products after high pressure processing

G. Klein, A. Kastner, J. V. Waldthausen, T. V. Müffling, and B. Nowak
Production of bacteriocins and biogenic amines isolated from traditionally fermented “Sremska” sausage

S. Veskovic, S. Stefanovic, S. Jankovic, T. Radicevic, L. Turubatovic, and D. Obradovic
Rapid determination of ammonia and volatile amines in beef exposed to low levels of ammonia using ammonia ion selective electrode (ISE)

Abdulaziz A. Al-Shathri, J. S. Smith, C. L. Kastner, and D. H. Kropf
Recovery of difficult cultivable fungi from chicken through a new chicken based cultural medium

Chi Zhang, Wenliang Xiang, Hu Yang, Yekun Sun, and Qun Sun
Salmonella contamination in slaughtering and cutting processes of Thai indigenous beef

Somchai Chanket, Jamlong Mitchaothai, Tassanee Triratapiwan, and Rachakris Lertpatarakomol
Screening of lactic acid bacteria from kimchi to deplete nitrite

Seung-Gyu Lee, Dong-Woo Kang, Aera Jang, Jun-Sang Ham, Soo-Hyun Cho, Mi-Hwa Oh, K.H. Seol, Dong-Hun Kim, and Phil-Nam Seong
Simultaneous detection of five food-borne pathogens using capillary electrophoresis-based single-strand conformation polymorphism in minced meat

Mi-Hwa Oh, Eunyoung Hong, Seung-Gyu Lee, Jun-Sang Ham, Aera Jang, Dong-Hun Kim, and Sangsuk Oh
Species differentiation of chicken and duck meat by analysis of the cytochrome oxidase subunit I and application PCR technique

Anita Spychaj, Marlena Szalata, Ryszard Słomski, and Edward Pospiech
Study of ecology and molecular characterization of lab microflora in Sremska sausage

S. Veskovic, B. Borovic, B. Velebit, B. Lakicevic, and L. Turubatovic
Study on the signal change of electron spin resonance (ESR) for irradiated bone in meat during storage period

Jae-Ho Woon, Byeong-Ryong Park, Hee-Sun Kim, Byung-Kook Choi, Young-Hoon Bong, Na-Young Kim, Hong-Jeom Jeong, Cheh-Il Yoo, and Chang-Seob Kim
Survey of polycyclic aromatic hydrocarbons (PAHs) in German smoked meat products

W. Jira and F. Schwägele
Survey on antibiotic use in pig and chicken production in red river delta of Vietnam

Pham Kim Dang, Claude Saegerman, Vu Dinh Ton, and Marie-Louise Scippo
Synergistic activity of bacteriocin-producing lactic acid bacteria as starter culture and fresh garlic against Salmonella typhimurium in Nham model broth, Thai fermented meat product

K. Pilasombut, A. Swetwiwathana, N. Ngamyeesoon, R. Sitthigripong, and J. Sethakul
Use of natural antimicrobials for L. monocytogenes control on ham

Gary A. Sullivan, Armitra L. Jackson, Steven E. Niebuhr, Kohl D. Schrader, Joseph G. Sebranek, and James S. Dickson
Occurrence of Listeria monocytogenes in raw fresh and frozen red meat (cattle, camel, sheep) in Tehran Province Iran

Zohreh Mashak, Afshin Mottaghifar, Hamidreza Sodagari, and Amirreza Sa’adati
Combined effect of natural endogenous compound, modified atmosphere packaging and gamma irradiation on the microbial growth of ground beef

M. Turgis, J. Han, J. Borsa, and M. Lacroix