Month: December 2011

1. Additional information; Program. List of papers and Author list (Links will not function)

Parallel session 1. Muscle Biochemistry

1. Differences in myosin heavy chain mRNA expression levels among chicken muscles reflect differences in protein polymerization by transglutaminase

   M.A. Ahhmed, T. Yoshito, S. Kawahara, G. Kaneko and M. Muguruma

2. Phosphoproteomics analysis of postmortem porcine muscle with pH decline rate and time differences

   H. Huang,M.R. Larsen, A.H. Karlsson and R. Lametsch

3. Proteome basis of muscle-specific beef color stability

   S.P. Suman, P. Joseph, S. Li, K.M. McClelland, G. Rentfrow, C.M. Beach

4. Adenosine monophosphate-activated protein kinase status modulates kinetics of post-mortem pH decline and meat quality in pig Longissimus muscle

   J. Faura, B. Lebret, P. Ecolan, S. Metayaer-Coustard and L. Lefaucheur

5. Proteolysis may be controlled by postmortem energy metabolism

   E.M. England, J.M. Scheffler, s. Park, S.C. Kasten, T.L. Scheffler, H. Zhu, K.D. Fisher, B.M. Reinholt, G.R. Van Eyk, J.M. Stevenson, R.C. Roberson and D.E. Gerrard

Parallel session 2. Sustainable Meat Production

1. Evaluation of meat quality traits from European pig production systems in relation to sustainability: an approach

   J. Gonzalez , M. Gispert, M. Gil, M. Hvid, J.Y. Dourmad, K. de Greef and E. Fàbrega

2. Vocalization as a measure of welfare in slaughter pigs at Danish slaughterhouses

   S. Støier, A.M. Sell, L.B. Christensen, L.O. Blaabjerg and M.D. Aaslyng

3. Cattle with more reactive temperaments have lower resting muscle glycogen

   P. McGilchrist, L.M. Cafe, D.W. Pethick, P.L. Greenwood and G.E. Gardner

4. Differences in Minolta color score and beef tenderness associated with feedlot stress and slaughter method

   J.D. Magolski, K.R. Maddock-Carlin, V.L. Anderson, C.A. Schwartz, A.N. Lepper, W.L. Keller, X. Sun, B.R. Ilse and E.P. Berg

Parallel Session 3. Management of Tenderness

1. Cluster analysis application in research of muscle biochemical determinants for beef tenderness

   S. Chriki, G. Garner, C. Jurie, B. Picard, D. Micol, J.P. Brun, L. Journaux and J.F. Hocquette

2. Prediction equations of beef tenderness: implication of oxidative stress and apoptosis

   N. Guillemin, C. Jurie, D. Micol, G. Renand, J.F. Hocquette and B. Picard

3. Small heat shock proteins and tenderness in intermediate pHu beef

   D. Lomiwes, M.M. Farouk, D.A. Frost, P.M. Dobbie and O.A. Young

4. Meat tenderness: aging managment of 9 beef muscles

   V. Marzin, P. Tribot Laspiere, F. Turin and C. Denoyelle

Parallel Session 4. Consumer and Novel Products

1. Canadian consumers’ willingness to pay for pork with different attributes

   E. Goddard, J. Janz, H. Bruce, G. Plastow, S. Moore, L. Ma, V. Muringai and S. Anders

2. Application of legume flours in low-fat meat product formulations for better consumer acceptance

   P.J. Shand, G.P. Hong, H. Wang, M. Gerlat, M. Nickerson and J.P.D. Wanasundara

Parallel Session 5. Natural Antioxidants

1. Dog rose as functional ingredient in ascorbic acid- and nitrite-free porcine Frankfurters

   E. Vossen, M. Utrera, S. De Smet, D. Morcuende and M. Estévez

2. Evaluation of the antioxidant potential of artichoke (Cynara scolymus L.) extract in raw beef patties

   H. Ergezer, M. Serdaroglu and T. Akcan

3. Avocado as a functional ingredient in porcine patties: effect of protein carbonylation

   M. Utrera, G. Rodriguez-Carpena, D. Morcuende and M. Estévez

4. Stability of dry fermented sausages enriched in α-linolenic acid and docosahexanoic acid by a lyophilized antioxidant extract of a Melissa officinalis L.

   M. García-Íñiguez de Ciriano, E. Larequi, I. Berasategi, I. Astiasarán and D. Ansorena

5. The effect of natural preservatives on the microbial quality, lipid stability and sensory acceptability of boerewors

   S.A. Mathenjwa, C.J. Hugo, C. Bothma and A. Hugo

Parallel Session 6. Microbiological Hazards in Meat

1. Occurrence of human enteropathogenic Yersinia spp. in pigs and contamination of carcasses during slaughter

   I. Van Damme and L. De Zutter

2. Evaluation of the impact of the refrigerated transport of pig carcasses loaded above 7°C on their microbial quality and safety

   M. Ellouze, A. Le Roux, A. Bozec, P. Garry and B. Minvielle

3. A new tool to control meat products safety: a web based application of predictive microbiology models

   L. Delhalle, Y. Adolphe, S. Crèvecoeur, G. Daube and A. Clinquart

4. Effects of hot water surface pasteurisation on lamb carcasses

   S.J. Hauge, M. Wahlgren, O.J. Røtterud and T. Nesbakken

Parallel Session 7. Boar Taint: Entire Males or Immunocastration?

1. Effects of harvest time post-second injection on carcass cutting yields and bacon characteristics of immunologically castrated male pigs

   D.D. Boler, J. Killefer, D.M. Meeuwse, V.L. King, F.K. McKeith and A.C. Dilger

2. Comparison of meat quality between barrows, boars and boars vaccinated against GnRH (gonadotropin-releasing hormone)

   M. Aluwé, S. Millet, K.C.M. Langendries, K.M. Bekaert, F.A.M. Tuyttens, D.L. De Brabander

3. The use of the hot iron method and U-HPLC-MS/MS analysis for the detection of boar taint

   K.M. Bekaert, F.A.M. Tuyttens, H.F. De Brabander, F. Vandendriessche, L. Duchateau and L. Vanhaecke

Parallel session 8. Animal Nutrition and Meat Quality

1. The balance between vitamin E and highly peroxidizable fatty acids in muscle and the oxidative stability of beef from cattle grown on forage- or concentratebased rations

   G. Luciano, A.P. Moloney, A. Priolo, F.T. Röhrle, V. Vasta, L. Biondi, P. Lόpez-Andrés, S. Grasso and F.J. Monahan

2. Effect of plant extracts combined with vitamin E in polyunsaturated fatty acidsrich diets given to cull cows on lipid oxidation of meats after a 9 month frozen storage

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

3. Natural antioxidants incorporated into Longissimus dorsi muscles of pasture or grain fed steers and their relation to gene expression

   A.M. Descalzo, M. Nanni M, A. Gasparovic, L. Rossetti, A. Islas-Trejo, J.F. Medrano and A. Pordomingo

4. Volatile compounds of omega-3 enriched Manchego lamb meat storaged under modified atmospheres. Effect of supplementing antioxidants

   A. Rivas-Cañedo, S. Lauzurica, J. De la Fuente, O. López, C. Pérez, I. Muiño, V. Cañeque and M.T. Díaz

Parallel Session 9. Nutrition and Health

1. The effects of addition of antioxidants, frying temperature and microwave heating on formation of heterocyclic aromatic amines in pork products

   U. Kehlet, L. Meinert and M.D. Aaslyng

2. Changes in heme iron content in beef meat during wet heating. Consequences for human nutrition

   V. Scislowski, G. Gandemer and A. Kondjoyan

Parallel Session 10. Improved Meat Products

1. The effect of inulin as a prebiotic fibre on organoleptic and technological properties of standard and low fat pork breakfast sausages

   J. Hayes and P. Allen

2. Strecker aldehydes in dry-cured hams as affected by partial replacement of sodium by potassium, calcium and magnesium

   M. Armenteros, F. Toldrá, M.C. Aristoy, J. Ventanas and M. Estévez

3. Spontaneous acidification of fermented sausages is no guarantee for bacterial contribution to the flavour profile

   M. Janssens, N. Myter, L. De Vuyst and F. Leroy

Parallel Session 11. Fatty Acids in Meat

1. Genetic association of delta-six fatty acid desaturase single nucleotide polymorphic molecular marker and muscle long chain omega-3 fatty acids in Australian lamb

   A.E.O. Malau-Aduli, C.W. Bignell, R. McCulloch, J.W. Kijas and P.D. Nichols

2. Effects of DGAT1, FABP4, FASN, PPARGC1A, SCD1, SREBP-1 and STAT5A gene polymorphisms on the fatty acid composition in Fleckvieh bulls

   L. Barton, D. Bures, T. Kott and B. Kottova

3. The relationship between myofiber type and fatty acid composition in skeletal muscles of Wagyu (Japanese Black) and Holstein cattle

   T. Gotoh, S. Olavanh, T. Shiota, B. Shirouchi, M. Satoh, E. Albrecht, S. Maak, J. Wegner, K. Etoh, Y. Shiotsuka, K. Hayashi, F. Ebara and T. Etoh

4. Differential cellularity and fatty acid profile in subcutaneous and mesenteric fat depots from Portuguese bovine breeds

   A.S.H. Costa, P.A. Lopes, M. Estevão, S.V. Martins, S.P. Alves, R.M.A. Pinto, H. Pissarra, J.J. Correia, M. Pinho, C.M.G.A. Fontes and J.A.M. Prates

Parallel Session 12. Animal Factors and Meat Quality

1. The role of animal origin and technological factors for the occurrence of destructured zones in cooked ham

   M. Müller Richli and M.R.L. Scheeder

2. Development of an eating quality system for the Australian pork industry

   H.A. Channon, A.J. Hamilton, D.N. D’Souza and F.R. Dunshea

3. A comparative study of cooked ham volatile compounds of large white and Iberian pig breeds

   I. Benet, C. Ibañez, M.D. Guardia, J. Sola, J. Arnau and E. Roura

4. New gourmet pork products by application of the Iberian and Mangalitza breeds

   I.K. Straadt, M.D. Aaslyng and H.C. Bertram

Parallel Session 13. Meat Processing

1. Rheological properties of heat-induced gels of myosin solubilized in a low ionic strength solution containing L-histidine

   Y. Yoshida, T. Hayakawa, J. Wakamatsu, T. Iwasaki, I. Kaneda and T. Nishimura

2. Reducing of sodium in meat products

   G.A.H. de Jong and T.J. Verkleij

3. Influence of HPP conditions on selected lamb quality attributes and their stability during chilled storage

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

4. A robotic cell for pork legs deboning

   K. Subrin, M. Alric, L. Sabourin and G. Gogu

Parallel Session 14. Spectroscopic and Other Prediction Tools

1. Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time

   C. Pakula and R. Stamminger

2. An accurate and simple computed tomography approach for measuring the lean meat percentage of pig cuts

   G. Daumas and M. Monziols

3. Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss

   H. Schmidt, R. Scheier and D.L. Hopkins

4. Visible spectroscopy and redox potential as alternatives of ultimate pH for cooking yield prediction

   A. Vautier, A. Bozec, E. Gault, T. Lhommeau, J.L. Martin and J.L. Vendeuvre

Poster session 1: Animal Genetics and Meat Quality

1. Comparison of venison and beef chemical composition

   I. Gramatina, T. Rakcejeva, L. Silina and A. Jemeljanovs

2. Effect of breed and diet on subcutaneous beef fat fatty acid indices for enzyme activities and nutritional interest

   M. Zarlenga, N. Latimori, A.M. Sancho, D.G. Pighin and P.T. Garcia

3. Differenciation of Korean native chickens and broilers using volatiles profiling

   S. Seo, S. Jung, J.H. Lee, M. Park, J.S. Ham and C. Jo

4. Influence of genotype on carcass quality of Celta pig breed

   J.M. Lorenzo, M.C. García-Fontán, J.A. Carril, N. Cobas, L. Purriños and D. Franco

5. Effect of breed and feeding system on fatty acid profile of breast from Mos Corck breed

   J.M. Lorenzo, R. Montes, D. Rois, M.C. García-Fontán, L. Purriños and D. Franco

6. Pork quality differences between lines divergently selected for residual feed intake

   J. Faure, L. Lefaucheur, N. Bonhomme, L. Brossard, H. Gilbert and B. Lebret

7. The study comparison on the quality of Chuncheon Dakgalbi made with Ross broilers, Hy-line brown chicks and white mini broilers meat

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

8. Meat quality and sensory attributes of two Portuguese bovine breeds, Alentejana and Barrosã, under distinct feeding regimens

   A.S.H. Costa, P. Costa, C.M. Alfaia, P.A. Lopes, J.P.C. Lemos and J.A.M. Prates

9. Effect of different chicken breeds as raw materials of Chuncheon Dalkalbi on the quality characteristics and storage quality in combination with modified atmosphere packaging

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

10. Lipid content of meat and adipose tissue fatty acid composition in Hybro G+ broilers

    S. Lilic, V. Matekalo-Sverak, Z.M. Baltic and S. Ivanovic

11. Carcass characteristics of ½ Purunã vs. ½ Canchim bulls finished with 16 or 22 months of age with three different weight

    M.G. Oliveira, A.A. Pinto, I.N. Prado and J.L. Moletta

12. Carcass characteristics of different genetic groups bulls finished in feedlot

    A.A. Pinto, I.N. Prado, J.L. Moletta and M.G. Oliveira

13. Carcass characteristics of Purunã vs. ½ Canchim cattle slaughtered at 16 or 22 months with three different concentrate levels

    A.A. Pinto, I.N. Prado, J.L. Moletta and M.G. Oliveira

14. Effects of IGF-II genotype on chemical characteristics of dry-cured Iberian ham

    J. Sánchez del Pulgar, A. Carrapiso and C. García

15. The effect of reactivity of Nellore cattle in some meat quality traits

    M.D. Poleti, A.F. Rosa, C.T. Moncau, V.A.M. Silva, V.E. Foresti, S.L. Silva and J.C.C. Balieiro

16. Live and carcass traits and cut yields from crossbred and purebred Boer whether kid goats

    K.W. McMillin, W. Tangkham, D. Preiss, R. Cope and K. Braden

17. Amino acid composition analysis of beef, mutton, chevon, chicken and pork by HPLC method

    R. Jorfi, S. Mustafa, Y.B. Che Man, D. Mat Hashim and A.Q. Sazili

18. Effect of double-muscling genotype on animal, carcass and meat quality characteristics from calves of Galician Blond breed

    L. González, E. Bispo, S. Carracedo, C. Resch, A. Roca and T. Moreno

Poster session 2: Animal Welfare, Slaughter and Meat

1. The effect of SmartStretch™ on hot-boned mutton loins

   J. Taylor, D. Hopkins and R. van de Ven

2. Effect of diet and pre-slaughter stress of beef cattle on biochemical profile and physicochemical parameters

   D. Pighin, P. Davies, A. Pazos, I. Ceconi, S. Cunzolo, D. Mendez, M.A. Buffarini and G. Grigioni

3. Meat quality of wild boar (Sus scrofa) after live capture by different traps in Sweden

   X. Li X, G. Hestvik, J. Malmsten, E. Ågren, L. Felton and K. Lundström

4. Correlations of blood lactate content at exsanguination to objective and subjective tenderness of pork loin

   J.H. Choe, Y.M. Choi, K.C. Jung, J.M. Kim, K.C. Hong and B.C. Kim

5. Two new tools for classifying veal meat color in France: the interprofessional 5 classes color scale and the chromameter

   C. Evrat Georgel, D. Ribaud, J. Normand and V. Marzin

6. Some traits of fallow deer and wild boar meat as affected by hunting withdrawal: first results

   A. Amici, D. Meo Zilio, A. Ficco, R. Primi, F. Serrani, S. Failla and M. Contò

7. Effect of slaughter weight on carcass composition and instrumental kid meat quality

   P. Monge, J. Lemes, M.M. Campo, V. Guerra and C. Sañudo

8. More muscular carcasses have a lower incidence of dark cutting syndrome

   P. McGilchrist, C.L. Alston, K.L. Thomson, G.E. Gardner and D.W. Pethick

9. A new system for sticking control (‘vision sticking’)

   C. Borggaard, L. Lykke, S. Støier and M.D. Aaslyng

10. Comparison between computed tomography and dissection for calibrating pig classification methods

    G. Daumas and M. Monziols

11. The content of meat – Is there a difference between left and right parts of pig carcasses?

    M. Hviid, S. Erboe and E.V. Olsen

12. Effect of slaughter weight on sensory meat quality in kids

    P. Monge, J. Lemes, M.M. Campo, V. Guerra and C. Sañudo

13. Animal welfare and different pre slaughter procedures in Uruguay

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

Poster session 3: Postmortem Metabolism and Tenderness

Part 1: Energy Metabolism

1. Modelling the decline of pH and temperature during rigor onset

   R. van de Ven, K.L. Pearce and D.L. Hopkins

2. Thigh muscle response of broilers to cold stress in comparison to breast muscle

   S. Dadgar, T.G. Crowe, H.L. Classen and P.J. Shand

3. Relative contribution of ante- and post-mortem factors to Canadian beef carcass and meat quality

   M. Juárez, J.A. Basarab, V.S. Baron, O. López-Campos, M. Valera and J.L. Aalhus

4. Changes in collagen fractions during PSE meat chicken installation

   D.F. Marchi, F.M. Beteto, G.R. Santos, A.L. Soares, E.I. Ida and M. Shimokomaki

5. The impact of long term grain feeding on glycolytic metabolism of cattle

   D. Pighin, R. Warner, R. Jacob, D. Beatty, A. Naththarampatha and D. Ferguson

6. Glycolytico-energetical resources as determinants of physico-chemical criteria of pork meat quality

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

7. Glycolytico-energetical resources as determinants of raw pork meat quality

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

Part 2: Ageing and Tenderness

1. Colour variation during ageing in Piemontese beef

   A. Brugiapaglia and G. Destefanis

2. The superior tenderness of the posterior part of longissimus lumborum from farmed deer was no longer evident after aging

   C.R. Craigie, R.W. Purchas, C.A. Maltin, R. Roehe and S.T. Morris

3. Effect of prolonged heat treatments at low temperature on shear force and cooking loss in cows and young bulls

   L. Christensen, L. Andersen, H. Løje, P. Ertbjerg and M. Christensen

4. Effect of aging days on tenderness of five muscles from Hanwoo cow with different quality grade

   B.Y. Park, G.H. Kang, J.H. Kim, S.H. Cho, P.N. Seong, D.W. Jeong, S.G. Jeong, S.M. Kang, H.S. Kim and D.H. Kim

5. Meat foal colour oxidation

   M.V. Sarries, M.J. Beriain and K. Insausti

6. Effect of aging time on tenderness and color stability of modified-atmosphere packaged beef from mature cows during shelf life

   M. Pérez-Juan, M. Vitale, E. Lloret, C. Arnau and C.E. Realini

7. Beef tenderness could be pH compartmentalised

   D. Lomiwes, M.M. Farouk, G. Wu and O.A. Young

8. Meat tenderness of Thai native cattle from different area of Thailand

   P. Tavitchasri, P. Uaphattanaphong, C. Artchawakom, M. Rakthong, N. Ngamyeesoon and J. Sethakul

9. Investigation of instrumental tenderness measurements as an indicator of overall pork tenderness

   M.H. Choi, J.H. Choe, Y.M. Choi, K.C. Jung, K.S. Lim, K.C. Hong and B.C. Kim

10. Beef meat aged at mild temperature: qualitative and microbiological results

    D. Meo Zilio, S. Ballico, M. Contò, A. Chiariotti and S. Failla

11. Characterization of antibodies against the connectin/titin 20-kDa fragment increased in chicken sarcoplasm during postmortem aging

    M. Yamanoue, S. Ueda, K. Matsunaga, K. Onishi and N. Sioyama

12. Biochemical and structural changes promoted by beef meat marination

    D. Sharedeh, P. Gatellier, F. Peyrin, T. Astruc and J.D. Daudin

13. Supplementation to improve beta-agonist beef quality – relationship of Vit D3 and 25-hydroxivitamin D3 levels in meat and fat with measured meat tenderness characteristics

    L. Frylinck, K.W. Moloto, P.E. Strydom and K.Y. Modika

Poster session 4: Muscle Proteome

1. Calpain and calpastatin activity in porcine longissimus and the red and white portions of the semitendinosus

   S.M. Cruzen, P.V.R. Paulino, E. Steadham, E. Huff-Lonergan and S.M. Lonergan

2. Comparison of biceps femoris muscle proteome in dry-cured Xuanwei ham with different quality grades

   Z. Wang, F. Gao, X. Wang, X. Li X, Z. Lin and C. Ma

3. Iron binding ability of phosvitin in ground beef

   S. Jung, C. Jo, J.S. Ham, D.U. Ahn and K. Nam

4. Muscle characteristics from young bulls of different beef breeds

   C. Jurie, B. Picard, D. Micol, A. Listrat, M. Kammoun and J.-F. Hocquette

5. Effects of the inhibitors of calpain MDL-28170 and calpeptin on caspase-3 activity and energy changing of chicken during postmortem ageing

   L. Chen, F. Chao, X.-L. Xu and G.-H. Zhou

6. Predicting meat aging using quartz crystal microbalance (QCM)

   T. lwasaki, H. Taniguti, N. Tsubota, S. Kawami, N. Nhotta, N. Maeda and K. Yamamoto

7. Changes in protein composition related to tenderness in bovine Longissimus thoracis muscle

   K. Hollung, E.M. Færgestad and E. Veiseth-Kent

8. The effect of extensive and intensive production systems on the histo-chemical properties of Dohne Merino lamb muscles

   L.C. Hoffman, Y. Hanekom, N. Muller, N. Brooks and C. Leygonie

9. Comparison of connective tissue extracted from bovine Longissimus dorsi and Gluteus medius

   A. Slinde, L. Corno, D. Coy, A. Chan and H.L. Bruce

10. Influence of pig breed and slaughter age on cathepsin B + L activity in raw material and dry-cured hams

    B. Tessema, L. Storrustløkken, O. Alvseike and K. Hollung

11. High-oxygen modified atmosphere packaging induced a protein polymerization of myosin heavy chain and a decrease in tenderness of ovine M. longissimus during retail display

    Y.H.B. Kim, S. Bødker and K. Rosenvold

12. Correlations between myosin light chain isoforms and glycolytic characteristics in porcine Longissimus dorsi muscle

    Y.M. Choi, J.H. Choe, K.C. Jung and B.C. Kim

13. Biochemistry and morphological characterization of intra muscular connective tissue of two contrasting bovine muscles

    A. Dubost, D. Micol, B. Meunier, C. Botiaux and A. Listrat

14. Effect of low voltage electrical stimulation on changes in proteome of bovine Longissimus muscle during postmortem aging

    A. della Malva, R. Marino, J.K. Grubbs, A.N. Fritchen, S.M. Lonergan and E. Huff-Lonergan

15. Age related changes in lipid, collagen and hydroxypyridinium contents related to bovine Nelore Rhomboideus muscle (Bos indicus) texture

    M.R. Pedrão, M.M. Yamaguchi, F.A.G. Coró, A.T. Alfaro and M. Shimokomaki

16. Effect of castration on the protein oxidation and colour stability in aged beef

    A.A. Silva, M.P. De Melo, S.L. Silva and T.M. Jalbutt

17. Muscle protein electrophoretic pattern affected by heating treatment

    S. Traoré, L. Aubry, K. Kajak-Siemaszko, P. Gatellier, W. Przybylski, D. Jaworska and V. Santé-Lhoutellier

18. Myogenic progenitor cells in runt pigs

    S. Park, H. Zhu, S.C. Kasten, E.M. England, B.M. Reinholt, G.R. Van Eyk, R.C. Roberson, K.D. Fisher, T.L. Scheffler, J.M. Scheffler and D.E. Gerrard

19. Characterization of porcine satellite cells

    H. Zhu, S. Park, J.M. Scheffler, E.M. England, S.C. Kasten, T.L. Scheffler, K.D. Fisher, B.M. Reinholt, G.R. Van Eyk, J.M. Stevenson, R.C. Roberson and D.E. Gerrard

Poster session 5: Consumer and Sensory Issues

1. Electronic tongue applied to beef quality: a first approach

   M. Ferraro and S. Barbera

2. Effect of serving temperature on temporal sensory perception of sliced dry-cured ham

   V. Fuentes, J. Ventanas, D. Morcuende, M. Estévez and S. Ventanas

3. Effect of Moringa oleifera leaves supplementation on physico-chemical characteristics of goat meat

   B. Moyo, P.J. Masika and V. Muchenje

4. Screening of Japanese sensory descriptors for meat using questionnaire study on Japanese consumers and licensed chefs

   K. Sasaki and M. Motoyama

5. Sensory characteristics of dry-cured shoulders: influence of crossbreeding

   R. Reina, C. García and J.M. García-Casco, P. López-Buesa and J. Ventanas

6. volatile compounds of Iberian dry-cured shoulders

   R. Reina, J. Ventanas, C. García, J.M. García-Casco

7. The effect of Korean traditional sauces on physicochemical, texture and sensory properties of dry-cured beef ham

   P.N. Pilnam Seong, D. Jeong, G. Kang, S. Cho, B. Park, J. Kim, S. Jeong, H. Kim and D. Kim

8. Evaluation of dynamic sensory perception of flavour in Iberian pâtés using time-intensity method

   L. Lorido, V. Fuentes, J. Ventanas and S. Ventanas

9. Sensory characteristics and chemical composition of Slovenian blood sausage Krvavica

   L. Gašperlin, M. Skvarča, T. Polak, M. Lušnic and B. Žlender

10. Brazilian citizen an consumer attitudes an preferences regarding broiler breast PSE meat

    A.A. Droval, S.H. Prudencio, V.T. Benassi, A. Rossa, F.G. Paiao and M. Shimokomaki

11. Validation of a photographic tool for assessing consumer perception and acceptability of doneness of beef

    S.H. Chan, B.W. Moss, L.J. Farmer and G.J. Cuskelly

12. ‘In vitro’ meat – A preliminary examination of Irish consumer acceptance

    E.J. Dillon, G. Greehy, M. Henchion, M. McCarthy, S. McCarthy and G. Williams

13. The role of beef brands for consumers across the Pyrenees

    H. Resano, A.I. Sanjuán, P. Sans, N. Panella-Riera, M.M. Campo, S. Khliji, M.A. Oliver, C. Sañudo and P. Santolaria

14. Evaluation of meat taste using taste sensor and sensory evaluation

    M. Kuwabara, M. Kadowaki and S. Fujimura

Poster session 6: Nutrition and Health Issues

1. Influence of suplementation organic or mineral Selenium on content Selenium in fresh, cooked, roasted and grilled loin (Musculus longissimmus dorsi) and ham

   P. Janiszewski, K. Borzuta, A. Borys, E. Grześkowiak, J. Strzelecki, D. Lisiak, F. Magda, B. Lisiak, K. Powałowski and M. Batorska

2. Antioxidative and antihypertensive peptides in Iberian dry cured ham

   M.L. Timon, A.I. Andres, E.J. Galea, V. Parra and M.J. Petrón

3. Isolation and purification of angiotensin converting enzyme inhibitory peptidic fractions from freshwater fish muscle protein thermolysin hydrolysate

   M. Ghassem, A.S. Babji, M. Said and M.A. Zainon

4. Angiotensin converting enzyme inhibitory peptides derived from sarcoplasmic enzymatic hydrolysate of freshwater fish haruan

   M. Ghassem, A.S. Babji and M. Said

5. Analysis and substantiation of cooked sausage formulations for pregnant and nursing women nutrition

   A.A.Semenova, A.V. Ustinova, M.A. Aslanova and I. Govor

6. Study on the problem of iodine enrichment of food

   N.L. Vostrikova, I.M. Chernukha and Y.K. Yushina

7. Relative importance and profile of processed meat intake in relation to colon cancer death rates in Europe

   D. Demeyer and S. De Smet

8. Nutritive value of of emu, Dromaius novaehollandiae (Le Souef 1907) managed under tropical conditions

   A.A. Adewumi, P. Olusola Fakolade and O. Alabi

9. The comparison of meat product’s composition “with” and “without” nutritional/health claim available in the Czech Republic market

   P. Steinhauserová, I. Rehurková and J. Ruprich

10. Marketing opportunities for functional meat within the European regulatory framework – Case study: enrichment of meat with Sel-Plex®

    G. Kavanagh, H. Warren, L. Nollet, K. Thordal Christensen, J. Thornton, K. Raes and J. Kennedy

11. USDA quality grade and degree of doneness effects on nutrient content of beef top loin steaks

    A.M. Smith, K.B. Harris, A.N. Haneklaus and J.W. Savell

12. Obtaining information for beef chuck cuts for a national nutrient database in the United States

    S.E. West, K.B. Harris, A.N. Haneklaus, J.W. Savell, L.D. Thompson, J.C. Brooks, J.K. Pool, A.M. Luna, T.E. Engle, J.S. Schutz, K.E. Belk and L.W. Douglass

13. Consumer acceptability and preference of cooked ham formulated with soluble fiber

    L.W. Abreu, A.L.C.S. Lemos, E.T.F. Silveira, B.F. Frias and P.E. de Felício

14. Incidence of various process parameters on in vitro protein digestibility of beef meat

    A. Hassoun, V. Santé-Lhoutellier, A. Lebert, A. Kondjoyan and J.D. Daudin

15. Consequences of fat trimming in meat cuts on the nutrient supplies for human. Objective information to guide consumer attitudes

    G. Gandemer, D. Bauchard and C. Duchène

Poster session 7: Fish and Seafood

1. 2-Peptide bacteriocins of Lactobacillus plantarum NF3 isolated from Nham-pla (traditional Thai indigenous fermented minced fish)

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

2. Fatty acid profile and cholesterol content in marketable rainbow trout (Oncorhynchus mykiss) reared in two aquaculture systems

   D. Vranic, D. Trbovic, J. Djinovic-Stojanovic, Z.M. Baltic, R. Markovic, R. Petronijevic and A. Spiric

3. Occurrence of trace elements and organochlorine compounds in farmed rainbow trout (Oncorhynchus mykiss)

   J. Djinovic-Stojanovic, D. Vranic, D. Trbovic, S. Jankovic, Z. Petrovic, V. Matekalo-Sverak and A. Spiric

4. Efficacy of powdered neem (Azadirachta indica) leaves as antifungal agent on smokeddried fillets of African catfish (Chrysichthys nigrodigitatus)

   M.O. Ipinmoroti and J.A. Bell

5. Effects of modified atmosphere packaging on the shelf life of gutted rainbow trout (Oncorynchus mykiss) stored at 3 ºC

   S.S. Shekarforoush, M. Abbasvali and A. Azizi-shirazi

Poster session 8: Animal Nutrition effects on Meat Quality

1. Meat quality of vitamin E enriched beef

   R.T. Nassu, M.E.R. Dugan, M. Juárez, J.A. Basarab, V.S. Baron and J.L. Aalhus

2. Effects of phytoterapic diet supplementation on carcass traits and meat quality of Blonde d’Aquitaine steers

   S. Tassone, R. Fortina, P. Cornale, L.M. Battaglini and S. Barbera

3. Effect of feeding management and slaughter weight on carcass and meat quality of finishing bulls

   L.O. Fiems, J.L. De Boever, S. De Campeneere and D.L. De Brabander

4. Meat quality, sensory properties and oxidative stability of pork after dietary supplementation of sage, lemon balm and oregano extract

   I. Bahelka, G. Nuernberg, U. Kuechenmeister and K. Nuernberg

5. Finisher pig diet and sex affect the sensory acceptability of Australian pork for the Japanese market

   D.N. D’Souza, F.R. Dunshea and B.P. Mullan

6. Meat quality from the cattle raised with organic and conventional diet

   M. Imanari, M. Yonai, T. Muramoto, M. Higuchi, N. Shiba and A. Watanabe

7. Effect of illite addition on growth performance, carcass characteristics and meat quality traits of barrows

   J.S. Choi, D.S. Jung, S.H. Park, K.S. Kim and Y.I. Choi

8. The effect of high supplement levels of Vitamin D3 on instrumental colour and drip loss of beta agonist treated beef

   P.E. Strydom, L. Frylinck and M. Hope-Jones

9. Changes in husbandry practices: from browsing based production systems towards intensive systems. Consequences on the nutritional quality of goat kid meat lipid fraction

   M.A.G. Quaresma, I. Rodrigues, S.P. Trigo Alves and R.J.B. Bessa

10. Increased beef oxidation from feeding wet distillers grains with solubles is not caused by the solubles fraction

    K.A. Varnold, C.R. Calkins, A.L. Haack, J.E. Hergenreder, S. Pokharel, L.S. Senaratne, A.C. Pesta and G.E. Erickson

11. A comparison of wheat versus corn-based dried distillers’ grains plus solubles and their combination on the quality of raw and cooked beef Semimembranosus roasts

    L.C. Stoll, J.J. McKinnon and P.J. Shand

12. Effect of breed and dietary protein and lysine levels on pork quality traits

    M.S. Madeira, P. Costa, C.M. Alfaia, P.A. Lopes, R.J.B. Bessa, J.P.C. Lemos and J.A.M. Prates

13. Influence of crude glycerin inclusion in the diet, genetic group and postmortem aging time on color of three bovine muscles

    I.M. Oliveira, P.V.R. Paulino, J.P.I.S. Monnerat, N.V.L. Serão, V.R.M. Couto and M.S. Duarte

14. Quality of n-3 enriched Manchego lamb meat through refrigerated storage under modified atmospheres. Effect of supplementing antioxidants

    V. Cañeque, I. Muiño, C. Perez, M.T. Díaz, S. Lauzurica, O. López, A. Rivas-Cañedo, J. De la Fuente

15. Feed and breed influence on meat quality and shelf life of beef

    A. Morales, R. García-Valverde, J. Gómez-Laguna, L. Fernández and M. Hernández

16. Effect of dietary antioxidant on meat quality under heat stress condition

    Y. Hashizawa, M. Kadowaki and S. Fujimura

17. The use of restricted grain supplementation to promote simultaneously beef production and healthy meat under grazing conditions

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

18. Could supplement type affect lamb performance, carcass and meat quality traits under grazing conditions?

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

19. Effect of grazing in the latter fattening period on the nutrient content and gene expression in steer muscle

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

20. Different levels of protein in the first winter may affect the meat quality of Uruguayan steers finished on pastures or grain?

    G. Brito, R. San Julián, M. del Campo, X. Lagomarsino, A. La Manna, M. Tieri, G. Banchero and F. Montossi

Poster session 9: Oxidative Stability of Meat and Meat Products

Part 1: Oxidation phenomena

1. Effect of Maillard reaction products on lipid oxidative profile of irradiated meat products

   K. Jayathilakan, S. Khudsia, K. Radhakrishna and A.S. Bawa

2. Changes in quality characteristics of ready-to-eat Ginseng chicken porridge during storage at 25’

   D.H. Jang and K.T. Lee

3. Antioxidant status and lipid peroxidation in the muscle of German Simmental and German Holstein bulls fed n-3 and n-6 PUFA-based diets

   D. Dannenberger, K. Nuernberg, L. Mahecha and G. Nuernberg

4. Study of low molecular weight peptides (3 less than kDa) by RP-HPLC in Iberian chorizo, their antioxidative power and effect in oxidative stability of the products

   M.L. Timón, J.M. Broncano, E.J. Galea, A.I. Andrés and M.J. Petrón

5. Conversion of metmyoglobin directly to Oxymyoglobin by mitochondria from pork muscle (M. masseter) and liver

   E. Slinde, V. Phung and B. Egelandsdal

6. Effect of hot boning on colour stability and antioxidant enzyme activities in beef inner and outer Biceps femoris

   U. Pastsart, M. De Boever, S. Lescouhier, E. Claeys and S. De Smet

7. Oxidative stability of organic pig meat

   M. Karwowska and Z.J. Dolatowski

8. Effect of pulsed magnetic field on microbiological quality and lipid oxidation of minced beef meat during refrigerated storage

   P.G. Lins, T.M. Jalbut, T.B.H. De Mello, A.A. Silva, E.J.X. Costa and M.P. De Melo

9. Retail colour (oxidation) of meat is affected by antioxidant status and heme iron but not polyunsaturated fatty acids of muscle in lambs

   E.N. Ponnampalam, K.L. Butler, M.B. McDonagh, J.L. Jacobs, F.R. Dunshea and D.L. Hopkins

10. Oxidative status, vitamin B12 and sensory characteristic changes of pre-sliced map packaged dry-cured Parma ham

    R. Virgili, G. Saccani, T. Toscani and

11. Antioxidant enzymes activity in meat of poultry fed selenium supplemented diet

    A.M. Descalzo, C.I. Gallinger, L. Rossetti, A.M. Sancho, B. Iglesias and J.O. Azcona

12. Role of catechin against collagen oxidation: a NMR approach

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

Part 2: Antioxidants

1. The combination effect of modified atmosphere packaging and the addition of rosemary and organic acids on the storage quality of pre-cooked hamburger steak refrigerated storage

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

2. Avocado phenolics inhibit the oxidation of cholesterol in porcine patties

   J-G. Rodríguez-Carpena, D. Morcuende,M.J. Petron and M. Estévez

3. Use of a commercial protease to increase oxidative stability of Iberian chorizo

   M.J. Petrón, J.M. Broncano, L. Martin, V. Parra and M.L. Timon

4. Evaluation of nitrite, colour and rancidity in porcine cooked sausages prepared with rose-hips’ extracts

   M. Armenteros, S. Ventanas, J. Viguera, D. Morcuende and M. Estévez

5. Effects of Rhus verniciflua Stokes extract, gallic acid, and fisetin on the lipid, protein, and myoglobin oxidation in Hanwoo (Korean cattle) beef model system

   S.M. Kang, S. Cho, D.H. Kim and S.K. Lee

6. Effect of addition of Rhus verniciflua Stokes extract and Gallic acid on the quality characteristics of Hanwoo (Korean cattle) beef patties stored in high oxygen-modified atmosphere package

   S.M. Kang, Muhlisin, W.H. Choi, S.H. Cho, D.H. Kim and S.K. Lee

7. Evaluation of grape seed extract as antioxidant in hamburgers

   R.M. González, S. Temperán, J.M. Lorenzo, R. Montes, R. Bermúdez and D. Franco

8. Effect of grape seed extract on colour, sensory properties and oxidative stability of beef

   I. Gómez, K. Insausti, R. Marín, J.A. Mendizábal, S. García, M.V. Sarriés, G. Zudaire and M.J. Beriain

9. Effects of goldenrod (Solidago virgaurea) leaf and stem extracts on oxidative stability in cooked ground pork during chilled storage

   J.H. Choe, Y.S. Choi, H.Y. Kim, D.J. Han, H.W. Kim, Y.J. Kim, J.H. Park, H.K. Chung and C.J. Kim

10. Tomato powder in regular-fat pork sausages suppressed lipid oxidation during refrigerated storage

    H.S. Kim and K.B. Chin

11. Enhancing quality of pork patties with procyanidin powder during refrigerated storage

    A. Jang, J-S. Ham, K-H. Seol, M-H. Oh, K-S. Han, H.W. Kim, S-G. Jeong, J-M. Lee, D-H. Kim and J-C Park

12. Antioxidant properties of onion and onion peel extracts in cooked pork patties during storage period

    E.Y. Jung, G.D. Kim, H.J. Lim, S.T. Joo, H.S. Yang and I.K. Kong

13. Effects of dried wheat sprout flour on lipid oxidation and some quality characteristics of beef patties

    H. Yetim, I. Ozturk, O. Sagdic and F. Tornuk

14. The development of functional pork breakfast sausages containing flavonoid rich extracts: sensory and technological impact

    J. Hayes and P. Allen

15. Refrigerated broiler breast meat lipid oxidation inhibition by purified corn germ phytic acid

    C.T. Filgueiras, R. Casagrande, M. Baracat, P.P.A. Paccola, A.L. Soares, M. Shimokomaki and E.I. Ida

16. Pâté with added fresh date palm by-products: a preliminary study

    A.M. Martín-Sánchez, G. Ciro, E. Sayas-Barberá, J. Vilella-Esplá, J. Ben-Abda and J.A. PérezÁlvarez

17. Color parameters evolution during cooking in a date palm concentrate pâté

    A.M. Martín-Sánchez, G. Ciro, I. Fortuna, J. Vilella-Esplá, J. Ben-Abda and J.A. Pérez-Álvarez

18. Antioxidant effect of tunic onion powder in cooked pork sausages

    K. Shimada, C. Jayawardana Barana, K. Uchino, K-H. Han, M. Fukushima and M. Sekikawa

Poster session 10: Microbiological Safety

Part 1: Carcasses

1. Comparison of acidified sodium chlorite (ASC), chlorine dioxide (CD), peroxyacetic acid (PAA) and tri-sodium phosphate (TSP) 30s chemical washes for decontamination of chicken carcasses and subsequent post-treatment rinsing

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

2. Comparison of physical systems (atmospheric steam, and different types of water sprays) for decontamination of poultry carcasses

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

3. Microbial contamination of water in industrial poultry abattoirs in Mazandaran province, Iran

   B. Radmehr, E. Naghizade, M. Golpayegani and V. Kohdar

4. The effects of a three strain mixture of bacteriophage on E. coli O157:H7 inoculated hide squares over a 10 hour period

   P.D. Mies and M.J. Davis

5. Efficacy of washing and/or trimming beef subprimals as a decontamination method for Escherichia coli O157:H7

   J.L. Lemmons, K.B. Harris, A.N. Haneklaus, M.D. Hardin, L.M. Lucia and J.W. Savell

Part 2: Fresh Meat

1. Influence of temperature on conservability of chilled vacuum packed beef from different origins

   P.H. Imazaki, A. Maréchal, C. Nezer, G. Daube and A. Clinquart

2. Inactivation of Campylobacter by ozone treatment of chicken breast fillets at different concentrations

   K. Farag

3. Shelf-life evaluation of pork meat stored under different packaging atmospheres

   A. Bozec, M. Ellouze, A. Le Roux and V. Zuliani

4. Efficiency of a commercial liquid spice extract mix for the decontamination of Listeria monocytogenes and Escherichia coli O157:H7 from meat surface

   F. Tornuk, S. Gokmen, K. Bugdayci and H. Yetim

5. Combined application of modified atmosphere packaging and protective culture in fresh chicken legs against Campylobacter jejuni

   B. Melero, R. Vinuesa, S.M. Osés, A.M. Diez, E.M. Gómez-Rojo, D. Wilches-Pérez, I. Jaime and J. Rovira

6. Microbial dynamics in suckling lamb “Lechazo de Castilla y León” packaged under different modified atmospheres by DGGE

   S.M. Osés, E.M. Gómez-Rojo, D. Wilches-Perez, B. Melero, A.M. Diez, I. Jaime and J. Rovira

7. Food safety in ready to eat products of suckling lamb “Lechazo de Castilla y León”

   A.M. Diez, S.M. Osés, B. Melero, E. Gómez, D. Wilches, I. Jaime and J. Rovira

8. The antimicrobial and antioxidant effect of avishan-e shirazi (Zataria multiflora) essential oil, Nisin and their combination against Salmonella typhimurium in minced sheep during refrigerated storage

   S.E. Hosseini, Z. Hosseinchi and M. Bayat

Part 3: Meat Products

1. Effect of rosemary essential oil on the quality of pork burgers

   G. Nieto, L.H. Skibsted, M.L. Andersen, L. Patarara and G. Ros

2. The antimicrobial effect of essentials oils against Salmonella spp. in pork burgers during refrigerated storage

   G. Nieto, L. Patarara and G. Ros

3. Screening and selection of lactic acid bacteria with high antimicrobial activity for fermented sausage production in Vietnam

   T.T. Phan and T.B.T. Le

4. Nano-Ag and lactate Na complex as food product protection

   A.B. Lisitsyn, A.N. Ivankin, Y.K. Yushina, N.A. Gorbunova and Y.M Evdokimov

5. Assessment of microbiological safety of ‘Ready to Eat‘ meat and chicken products prepared in national, local restaurants and street vendors in Assiut city- Egypt

   T. El-Khateib

6. Effect of high hydrostatic pressure on inactivation of pathogens inoculated onto beef loin packaged with vegetable oils

   M. Kang, S. Jung, Y. Jung, J.S. Ham, Y.J. Kim and C. Jo

7. Inactivation of Listeria monocytogenes inoculated onto sliced chicken breast and ham by a pen-type atmospheric pressure plasma with different input gas composition

   H.J. Lee, M. Kang, Y. Jung, K. Nam, J.S. Ham and C. Jo

8. Shelf-life of E-beam treated hamburgers added with tomato powder as source of lycopene

   M.C. Gámez, M.L. Garcia, A.M. Soto, I. Galán, M.D. Selgas and M.M. Calvo

9. Inhibitory effect of provian (a co-spray dried mixture of sodium lactate and sodiumacetate) on the growth of Listeria monocytogenes in frankfurters stored at 4, 7, or 10° C

   I. Kang, L. Zhang, Y. Xu, E. Ryser, J.Y. Jeong and J.B. Harte

10. Microbiological changes in “Morcilla” preserved in vacuum and modified atmosphere packaging

    M.C. García-Fontán, G. García, R. Bermúdez, E. Garrido-Bailón, D. Franco and J.M. Lorenzo

11. Survival of Salmonella in dried chicken meat residues on the surface of packaging materials

    P.A. Di Ciccio, I. Geornaras, M.C. Nunnelly, E. Zanardi, A. Ianieri and J.N. Sofos

12. Effect of glutathione on bacteriocins of lactic acid bacteria isolated from traditional Thai fermented meat

    J. Tilokavichai, A. Jindaprasert, K. Pilasombut, J. Sethakul and A. Swetwiwathana

13. Microbial characteristics and lipid oxidation of thawed pork loin wrapped with gelatin based film with natural food antimicrobial compounds

    A. Jang, D-W. Kim, J-S. Ham, K-H. Seol, M-H. Oh, S-G. Jeong, K-S. Han, J-M. Lee and D-H. Kim

14. Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh poultry hamburgers

    B. Melero, S.M. Osés, A.M. Diez, E.M. Gómez-Rojo, D. Wilches-Pérez, I. Jaime, A. Rajkovic and J. Rovira

15. Escherichia coli O157:H7 and Salmonella typhimurium penetration during vacuum tumbling and survivability during storage in marinated beef

    T.M. Muras, K.B. Harris, L.N. Mehall, A.N. Haneklaus, M.D. Hardin, L.M. Lucia and J.W. Savell

Part 4: Methodology

1. Evaluation of ISO 10272:2006 standard versus alternative enrichment and plating combinations for enumeration and detection of Campylobacter in chicken meat

   I. Habib, M. Uyttendaele and L. De Zutter

2. About the redox potential of meat cans

   A. Lisitsyn, V. Krylova and T. Gustova

3. Development of the reference model for the technological process management and decision-making support in refrigerated semi-product production

   A. Lysitsyn and N. Maslova

4. Rapid and sensitive real-time PCR quantitative detection of Listeria monocytogenes without enrichments in artificially contaminated chilled pork

   K.P. Ye, Y. Jiang, X.L. Xu and G.H. Zhou

5. Different methods to identify yeast population associated with dry cured “lacón”, a traditional meat product from North-west of Spain

   E. Garrido-Bailón, B. Fernández, G. García, R. Bermúdez, J.M. Lorenzo and M.C. García-Fontán

6. Physiological state of bacteria growing in meat during cold storage: a molecular approach

   A. Guernec, P. Robichaud-Rincon and L. Saucier

7. The use of predictive models for Listeria monocytogenes in the meat industry to support compliance with EU regulation 2073/2005 for ready-to-eat products

   A. Vermeulen, A. Cappuyns, J. Beckers, A. De Loy-Hendrickx, H. Paelinck, M. Uyttendaele, J. Van Impe and F. Devlieghere

8. Antimicrobial activity of chosen phenolic compounds against Escherichia coli O157:H7

   A. Jakubczak, M.A. Stachelska, R. Świsłocka, M. Kalinowska and W. Lewandowski

Poster session 11: Boar Taint: Entire Males or Immunocastration

1. Sensory evaluation of boar taint – training and attributes

   C. Claudi-Magnussen, C. Bejerholm, L. Meinert and M.A. Tørngren

2. Ractopamine hydrochloride and immunocastration effects on pork carcass traits and lean meat yields

   A. Martins, R. Formighieri, G.B. Magenis, E.T.F. Silveira and P.E. de Felício

3. Ractopamine hydrochloride and immunocastration effects on fresh pork properties

   R. Formighieri, A. Martins, E.T.F. Silveira, G.B. Magenis, P.E. de Felício

4. Validation of “Human nose” method for boar taint detection

   L. Meinert, C. Bejerholm and S. Støier

5. The incidence of sexual odour of male and cryptorchid pigs in the practice of Kapuvári Hús Rt.

   P. Keresztény, R. Roszkos and I. Szabó

6. Usability of meat from immunologically castrated male pigs for packaging under a modified atmosphere

   Gallas L, Borilova G, I. Svobodova, I. Steinhauserova and L. Steinhauser

7. Boar taint reduction in smoked, cooked ham

   M.A. Tørngren, C. Claudi-Magnussen, S. Støier and L. Kristensen

8. Usability of meat from immunologically castrated male pigs for the production of dry fermented sausages

   L. Gallas, G. Borilova, I. Svobodova, F. Jezek, I. Steinhauserova and L. Steinhauser

9. Impact of replacing physical castration with vaccination against GnRF (Improvac®) on carcass grading following the SEUROP system

   J.R.D. Allison, P. Suarez, J.P. Crane and D.P. Hennessy

10. Chicory in beer feed: effect on boar taint and meat quality

    M. Aluwé, S. Millet, K.C.M. Langendries, K.M. Bekaert, F.A.M. Tuyttens and D.L. De Brabander

11. Incidence of boar taint in entire male pigs in Europe, assessed by chemical assay of androstenone and skatole

    J.R.D. Allison, P. Suarez, J.P. Crane and D.P. Hennessy

12. Carcass and meat quality in surgical castrated boars, boars vaccinated with Improvac® and entire boars

    T. Sattler, J. Jäger and F. Schmoll

13. Backfat odour assessment from immunocastrated pigs

    K.M.V.A.B. Cipolli, R.A. Guadagnini, E. Orlando, P.E. Felício and E.T.F. Silveira

14. Immunocastration and Ractopamine hydrochloride effects on Italian salami quality

    G.D. Cervo, L.C.C. Silva, K.M.V.A.B. Cipolli, N.F.A. Silveira, R. Bromberg and E.T.F. Silveira

15. Ractopamine hydrochloride and immunocastration effects on Italian Coppa acceptability

    D.S. Lucas, K.M.V.A.B. Cipolli, S.B. Pflanzer, E.T.F. Silveira and T.J.P. Silva

16. Ractopamine hydrochloride and immunocastration effects on sensory characteristics of enhanced pork chops loin

    A.F.S. Iocca, E.T.F. Silveira and P.F. Romanelli

17. Ractopamine hydrochloride and immunocastration effects on the fatty acid composition on belly quality

    L.C.C. Silva, G.D. Cervo and E.T.F. Silveira

Poster session 12: Methods in Meat Science

1. A new technique for non-destructive measurement of marbling in beef meat using visible and near-infrared imaging

   A. Ziadi, X. Maldague and L. Saucier

2. NIRS analysis of different meat sample preparations from veal calves and panel test prediction

   A. Brugiapaglia, G. Destefanis, C. Lussiana, A. Giomo and G. Masoero

3. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: a fast method to assess pork quality

   B. Marcos, P. Gou, M.D. Guardia, M. Colleo, M. Hortós, N. Mach , M.F.W. te Pas, E. Keuning, L. Kruijt, A.H. Hoving-Bolink, M. Gispert and J. Arnau

4. The development of the system for quantitative assessment of soybean content in meat products by real time PCR

   A.A. Semenova, M. Minaev and T. Fomina

5. Monitoring of meat raw material with increased heavy metal content according to traceability principles

   N. Vostrikova and I. Chernuha

6. Detection of myoglobin in somatic muscle tissue and analysis of its content in meat and meat products

   I.M. Chernukha, S. Burlakova, S. Hvilya and V. Pchelkina

7. NIR spectroscopy of muscle ethanol prepared specimens to differentiate rearing mode and genetic type of Italian heavy pigs

   B. Chenci Goba, G. Masoero and S. Barbera

8. Use of near infrared spectroscopy for the prediction of intramuscular fat and fatty acid content in rabbit meat

   C. Zomeño, V. Juste and P. Hernández

9. Vitamin B12 in muscle foods. Comparison of a microbiological assay and a fully automated chemiluminescence system for the determination of vitamin B12 in fresh and processed meat

   G. Saccani

Poster session 13: Animal Production Effects on Meat quality

1. Effects of dexamethasone on meat quality of Friesian steers

   S. Barbera, M. Tarantola and C. Nebbia

2. Change of general element, mineral, nucleic acid and meat color of chicken according to breeding days

   H.S. Chae, J.C. Na, H.T. Bang, D.J. Yu, M.J. Kim, D.U. Kim, H.C. Choi, O.S. Suh, H.K. Kang, A.R. Jang and S.H. Jo

3. Change of fatty acid, amino acid and free amino acid of chicken according to breeding

   H.S. Chae, J.C. Na, H.T. Bang, D.J. Yu, M.J. Kim, D.U. Kim, H.C. Choi, O.S. Suh, H.K. Kang, A.R. Jang and S.H. Jo

4. Effect of environment, feed, management, load, transport, unloading and slaughter on meat quality of veal calves

   S. Tassone, M. Torchio, M. Botta, B. Biolatti and S. Barbera

5. Broiler carcass and meat quality as affected by egg yolk/albumen ratio determined by means of computer tomography

   M. Cullere, A. Dalle Zotte, B. Contiero, Z. Sütő, T. Donkó and G. Milisits

6. Influence of pre-harvest withdrawal period at zilpaterol hydrochloride supplementation on carcass traits, fall of pH and water-holding capacity of feedlot heifers

   O.N. Torrentera, J.R. Carrasco, G.A. Arrizón, A.E. Álvarez, J.A. Plascencia and F. Figueroa

7. Effects of castration and high pressure reaction on fatty acid compositions and volatile compounds in Korean native goat meat

   G.H. Kang, S.W. Kim, S..H. Choi, Y.J. Kim, S.H. Cho, P.N. Seong, B.Y. Park, S.G. Jeong, S.M. Kang, H.S. Kim and D.H. Kim

8. Effect of the use of straw on animal welfare and meat quality during fattening in light lambs

   D.L. Teixeira, G.C. Miranda-de la Lama, J.L. Olleta, C. Sañudo, M. Villarroel and G.A. María

9. Production and characterization of 6-month-old calves, 8-month-old calves and older animals produced in France

   I. Legrand, C. Martineau, T. Lefebvre, G. Bertrand, C. Evrat-Georgel and J. Normand

10. The contribution of conventional and organic production systems to the nutritional quality of Turkey breast meat

    M.A.G. Quaresma, E. Jerónimo, R.J.B. Bessa and J.P.C. Lemos

11. Commercial pre slaughter blue light ambience for controlling stress and broiler chicken PSE meat

    C.F. Barbosa, A.L. Soares, A. Rossa, M. Shimokomaki and E.I. Ida

12. Factors underlying tenderness of beef from Nellore cattle classified by dental maturity

    M.S. Duarte, N.V.L. Serão and P.V.R. Paulino

13. Influence of production system on the physico-chemical and sensory quality of beef from the Northeast of Argentina

    M.E. Cossu, A.B. Picallo, G. Rebak, J.J. Grigera Naón, F.M.B. Rozen, M.L. Lamanna, A. Schor, D. Colombatto, H. von Bernard and E. Ynsaurralde Rivolta

Poster session 14: Processing and Technology

Part 1: Cooling and freezing

1. Optimising chilling time of cooked pork ham using finite element modelling tools

   J. Dublanchet, L. Picgirard, E. Parafita, J.D. Daudin and P.S. Mirade

2. Effect of freezing method on physicochemical properties of beef meat

   R.M. González, S. Temperán, J.M. Lorenzo, M.C. García-Fontán, L. García, I. González and D. Franco

3. Effect of prolongued freezer storage on physico-chemical and sensory quality of Serratus ventralis muscle (¨presa¨) from Iberian pig

   M.J. Martín, C. Sanabria, J.I. Gutierrez and A.I. Andrés

4. Discrimination of fresh vs. frozen-then-thawed pig meat by percent reflectance values using SIMCA (Soft Independent Modelling of Class Analogy)

   M.J. Martín, C. Sanabria, J.I. Gutierrez and A.I. Andrés

5. Pre-freezing affects texture of cooked hams: potential influence of protein oxidation

   M. Armenteros, S. Ventanas, D. Morcuende, F. Solano and M. Estévez

Part 2: Packaging

1. The use of carbon monoxide as a pre-packaging treatment in beef

   D.I. O’Connor and P. Allen

2. Effect of packaging on the colour of beef with different α-tocopherol tissue levels

   R.N. Nassu, B. Uttaro, J.L. Aalhus, S. Zawadski, M. Juárez and M.E.R. Dugan

3. Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage

   R.P.P. Fernandes, M.T.A. Freire, J.C.C. Balieiro, A.F. Rosa, F.A.P. Catunda and M.A. Trindade

4. Microbiological and physicochemical characteristics of fresh meat and meat ball as affected by edible soy protein isolated films and coatings containing lactic acid-induced egg white powder

   S.L. Chen, Y.M. Weng, J.J. Huang and K.J. Lin

5. The influence of post-mortem ageing time and packaging conditions on the quality of fresh beef

   A. Owczarek-Fendor, B. De Meulenaer, S. De Smet, I. Van Bree, A. Vermeulen, M. Eriksson, S. Lescouhier, M. Vandersteene and F. Devlieghere

6. Early alteration of beef colour packaged in a modified atmosphere: investigation of indicators implicated in the phenomenon appearance

   E. Parafita, J.P. Frencia and L. Picgirard

7. Combined effects of nisin and modified atmosphere packaging on chemical, microbial and sensory properties of emulsion-type sausages

   E. Khajehali, S.S. Shekarforoush, A.H.K. Nazer and S. Hoseinzadeh

8. Comparative effects of packaging and ageing on shelf life of chicken and rabbit hamburgers

   M.E. Cossu, A.B. Picallo, M.L. Lamanna, G. Lazzari, M.L. Cumini, V. Vello and F. Raffaeli

Part 3: Processing

1. Evaluation of storage condition and phosphate addition on the physicochemical properties and textural characteristics of model sausages manufactured with lamb

   K.B. Chin, Y.B. Kim and K. Rosenvold

2. Modelling of mincing processes by determination of meat cutting properties through the analysis of Warner Bratzler curve

   W. Schnaeckel, J. Krickmeier, Oktaviani, W. Pongjanyanukul and D. Schnaeckel

3. Optimization of sample preparation condition for meat laver production using response surface methodology

   G.D. Kim, J.Y. Jeong, E.Y. Jung, H.S. Yang, S.J. Hur and S.T. Joo

4. Quality of semi-dried chicken jerky incorporated with skin

   D.J. Han, Y.S. Choi, H.Y. Kim HY, J.H. Choe, H.W. Kim, K.E. Hwang, E.S. Lee and C.J. Kim

5. Influence of the addition of chemical modified glyceraldehyde 3-phosphate dehydrogenase on the gelling properties of porcine myofibril

   Y. Miyaguchi, T. Sakamoto, S. Sasaki, K. Nakade, S. Ichinoseki, M. Tanabe, M. Numata, N. Higashikuni and K. Kosai

6. Modification of muscle structure in poultry meat caused by different meat recovery systems

   W. Branscheid, A. Bauer and K. Troeger

7. Utilization of beer and brewer’s grains to tenderize a sausage casing

   R. Sakata, T. Oshida, T. Nishiumi, H. Yoon and M. Waga

8. Quality of traits of cooked press hams manufactured with different muscles on pig

   P. Seong, D. Jeong, G. Kang, S. Cho, B. Park, J. Kim, S. Jeong, H. Kim and D. Kim

9. Comparison between natural and collagen synthetic casings in “Morcilla de Burgos” blood sausage

   E.M. Gómez-Rojo, J. Gónzalez, D. Wilches-Perez, B. Melero, S.M. Osés, A.M. Diez, I. Jaime and J. Rovira

10. Relationship between the collagen composition and instrumental and sensory texture of Italian cooked meat products prepared with high collagen raw meat

    G. Barbieri, G. Barbagallo, M. Franceschini, A. Pizza and P. Rivaldi

11. A pragmatic approach to avoid destructured zones in cooked ham

    M. Scheeder and G. Hugenschmidt

12. Effect of the drying method on textural, colour and sensory attributes of Petrovská klobása (traditional dry-fermented sausage)

    V. Tomović, M. Jokanović, S. Savatić, Lj. Petrović, N. Džinić, T. Tasić and P. Ikonić

13. Broiler chicken charqui meat-like processing by applying hurdle technology

    F.A.G. Coró, M.R. Pedrão, M.M. Yamaguchi, A.R. Alfaro and M. Shimokomaki

14. Texture sensory and instrumental analysis: do they correlate?

    A.C.G. Monteiro, M.A. Fontes, P. Costa and J.P. Lemos

15. The effect of brine concentration on diffusion and water distribution in pork muscles: a low-field nuclear magnetic resonance study

    C. McDonnell, P. Allen, E. Duggan, D.A. Cronin and J.G. Lyng

16. Meat. Structural aspect of cooking. A micro X-ray tomography study

    V. Brumfeld

17. Monitoring the effects of salt and temperature on myofibrillar proteins in beef

    R. McArdle, J.P. Kerry and R.M. Hamill

Part 4: Technology

1. Effects of marinated whole or slices of muscles concerning beef palatability

   E. Patissier, L. Picgirard and E. Parafita-Thomas

2. Impact of waiting time between injection and cooking with or without vacuum packaging on technological properties of heifers semimembranosus roasts

   E. Patissier, L. Picgirard and E. Parafita-Thomas

3. Effect of high-pressure treatment on microbial and sensory quality of sliced dry-cured Iberian ham

   M. Sánchez, J. Viguera, Q. Espárrago, M.J. Martín and C. Sanabria

4. Monitoring the effects of high pressure processing, salt levels and refrigerated storage on sensory and technological properties of pork sausages

   J. Hayes and P. Allen

Poster session 15: Enhanced Meat Products

Part 1: Fat, Salt and Nitrate Reduction

1. Effect of fat and sodium reduction on instrumental and sensory characteristics of liver paste

   I. Van Leuven, O. Goemare, L. Steen, P. Dirinck and H. Paelinck

2. A new processing method to reduce sodium in sausages without potassium chloride and phosphates

   K. Aota, S. Ichinoseki, M. Numata, K. Kosai, Y. Miyaguchi, T. Hayashi and S. Haga

3. Effect of the type of fat on the sensory attributes and instrumental texture parameters of reduced-fat non-acid fermented sausages

   H. Mora-Gallego, X. Serra, M.D. Guàrdia, R. Miklos, R. Lametsch and J. Arnau

4. Effect of replacing of animal fats with black cumin seed oil on the quality characteristics of weiner style sausages

   E. Kaynakci and B. Kiliç

5. Effect of replacing tallow with rice bran and olive oils on the quality properties restructured beef patties

   H.W. Seo, G.D. Kim, E.Y. Jung, J.Y. Park, S.S. Eo, S.T. Joo and H.S. Yang

6. Kinetics of sodium nitrite degradation, nitrate and nitric oxide-haem pigment development during Mortadella (Bologna) type sausage cooking

   M. Bergamaschi, Ge. Barbieri, M. Franceschini and G. Barbieri

7. Salt and sodium content in dry fermented sausages and dried meat in Serbia

   S. Lilic, S. Saicic, D. Vranic, D. Trbovic, B. Borovic, B. Velebit and B. Lakicevic

8. Estimation of NaCl apparent diffusivity of beef connective tissue sheets

   P.S. Mirade, S. Portangen and J.D. Daudin

9. Color changes in frankfurters manufactured with or without sodium nitrite and sodium ascorbate

   J. Viguera, F. Solano, M. Armenteros, D. Morcuende and M. Estévez

10. Evaluation of technological and sensory properties of dry-fermented sausages with no added sodium chloride and enriched with probiotics, phytosterols, flavonoids and fructo-

    G. Ferrini, M.D. Guàrdia, C. Sárrag, R. Rubio, I. Díaz, J. Comaposada and J. Arnau

11. Salt (NaCl) diffusion and distribution in rat skeletal muscle

    R.S. Filgueras, A. Venien, F. Peyrin, R. Labas, J.M. Henot and T. Astruc

12. Effect of steamed rice flour addition on quality characteristics of dried meat laver

    H.J. Lim, J.Y. Park, S.S. Eo, M.J. Kim, S.T. Joo and H.S. Yang

13. Reduced nitrite in organic meat products

    T.J. Verkleij and W.H.M. Oostrom

14. Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology

    J.H. Zhang, G.F. Jin, L.C. He and J.M. Wang

Part 2: Functional Additives

1. Properties and application of dietary fibers in meat technologies

   V. Pryanishnikov and A. Iltyakov

2. Effect of the use of proteases on the characteristics of fermented sausages

   M.J. Petrón, J.M. Broncano, A.I. Carrapiso, V. Parra and M.L. Timon

3. Effects of bacterial cellulose (nata) on the quality of frankfurter

   K.W. Lin and S.Y. Yu

4. Evaluation of the functional properties in pork meat fermented by psychrotrophic lactic acid bacteria

   T. Hayashi, S. Washio, M. Arakawa, M. Taguchi, N. Toyoda and S. Haga

5. Cooked meat products enriched with calcium salts

   A.M. Soto, I. Galán, M.C. Gámez, M.L. García and M.D. Selgas

6. Development and application of dietary fibers’ and soy protein complex in meat product technologies

   A. Iltyakov and V. Pryanishnikov

7. Effects of kimchi powder on quality characteristics of frankfurter sausages prepared with irradiated pork meat

   H.W. Kim, J.H. Choi, Y.S. Choi, H.Y. Kim, J.H. Choe, S.M. Choi, M.A. Lee, J.W. Lee and C.J. Kim

8. Evaluation of storage condition and phosphate addition on the physicochemical properties and textural characteristics of model lamb sausages

   K.B. Chin, Y.H.B. Kim and K. Rosenvold

9. Effects of chicken skin and wheat fiber mixture on quality properties of chicken frankfurter

   H.Y. Kim, Y.S. Choi, D.J. Han, J.H. Choe, H.W. Kim, J.H. Park, E.S. Lee, S.J. Ju, S.K. Lee and C.J. Kim

10. Characterization and detection of Lactococcus lactis subsp. lactis Sb 2 as probiotic starter in beef Nham

    K.Pilasombut, N. Ngamyeesoon and J. Sethakul

11. In vitro studied of Lactic acid bacteria as probiotic starter for fermented meat product

    R. Sitthigripong, K. Pilsombut and N. Ngamyeesoon

12. Functional properties of emulsion-type pork sausages by addition of natural shell calcium powder

    D.S. Jung, J.S. Choi, S.H. Park, J.H. Kim, S.H. Lee, S.H. Choi and Y.I. Choi

13. Sensory quality of the burger fermented with Lactobacillus acidophilus CRL 1014 mixed chicken and soybean residue

    L.Q. Bomdespacho, D.C.U. Cavallini, R.A. Pinto, A.F.S. Iocca, E.T.F. Silveira, S.B. Pflanzer and E.A. Rossi

14. Quality characteristics of highly extended cook-in ham as affected by replacement of sucrose by hydrolyzed corn starch or sorbitol

    A.L.S.C. Lemos, J.C. Andrade, M.M.H. Haguiwara, R. Bromberg, E.A. Yamada, L. Abreu and B. Frias

15. Starter cultures effects on proteolytic changes and amino acid content in fermented sausage

    A.J.M. Aro and S.A. Chaiña

16. Effect of chemically modified soy proteins and ficin-tenderized meat on the quality attributes of sausage

    R. Ramezani,M. Aminlari and H. Fallahi

Poster session 16: Lipids and Fatty Acids

1. Fatty acid composition of chevon from goats supplemented with Moringa oleifera leaf meal

   B. Moyo, P.J. Masika, A. Hugo and V. Muchenje

2. Changes in the lipid content during the refrigerated storage of animal raw material

   A.A. Semenova, A. Ivankin, T. Kuznetsova and A. Bogdanova

3. Effects of lipid supplementation, method of preservation and cooking on nutritional and sensorial qualities of minced beef

   J. Normand, A. Bertout, D. Le Pichon, D. Ribaud, C. Evrat-Georgel and V. Marzin

4. Effect of whole linseed and protected-CLA enriched diet on beef sensory

   M. Barahona, C. Sañudo, J.L. Olleta, P. Alberti, C.E. Realini and M.M. Campo

5. Effects of sex and age on the expression of stearoyl-CoA desaturase in bovine muscle and adipose tissue

   D. Bureš, L. Bartoň and T. Kott

6. Eating quality of lamb and broiler meat fed on linseed

   G. Zudaire, M.V. Sarries, K. Insausti, M.J. Beriain, I. Gómez and A. Arana

7. Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

   M. Juárez, M.E.R. Dugan, N. Aldai, J.A. Basarab, V.S. Baron, T.A. McAllister and J.L. Aalhus

8. Effect of substituting pork fat with sunflower seed oil and makgeolli lees fiber on quality characteristics of reduced-fat emulsion sausage

   Y.S. Choi, D.J. Han, H.Y. Kim, H.W. Kim, D.H. Song, J.H. Choe, K.S. Park and C.J. Kim

9. Fatty acids modulate adipocyte growth and development in pig: an approach from cell culture study

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

10. Lipid characteristics of commercial lamb cuts

    M.M. Campo, M. Barahona, E. Muela, P. Perez and C. Sañudo

11. Cis-trans isomerization of unsaturated fatty acids in pork lipids by nitrite

    S. Kawahara, K. Shibata, Y. Matsuoka and M. Muguruma

12. Relationship between meat quality measurements in pigs fed with different dietary fat sources

    V. Alonso, L. Provincial, L.M. Najes, E. Guillén, M. Gil, M.M. Campo, P. Roncalés and J.A. Beltrán

13. Effect of mustard seed on fatty acids composition and lipid oxidation of cooked meat products

    M. Karwowska and Z.J. Dolatowski

14. Intramuscular fat is reduced in lambs from sires selected for leanness

    L. Pannier, G.E. Gardner, G.H. Geesink, A.J. Ball, R.H. Jacob, K.L. Pearce and D.W. Pethick

15. Effect of breed and diet on pork fat content and fatty acid composition

    M.S. Madeira, M. Nascimento, C.M. Alfaia, S.P. Alves, R.J.B. Bessa and Prates

16. The effect of omega-3 rich oils on functionality, quality and consumer acceptance of low- and high-fat Bologna

    Z. Pietrasik, H. Wang and J. Janz

17. Rhomboideus muscle fatty acid profile in advancing age of zebu cattle (Bos indicus)

    M.R. Pedrão, N.E. Souza, M. Matsushita, F.A.G. Coró, P. Telles, J.V. Visentainer and M. Shimokomaki

18. Transfer of different exogenous fatty acids into milk and muscle in dairy cows

    K. Nuernberg, J. Angulo, M. Olivera, L. Mahecha, G. Nuernberg and D. Dannenberger

19. Expression of SCD and LPL genes and fatty acid composition in subcutaneous adipose tissue of two Portuguese cattle breeds

    V.M.R. Pires, A.S.H. Costa, C.M.G.A. Fontes and J.A.M. Prates

20. Effect of different dietary fat sources on fatty acid composition, fat stability and sensory acceptability of chicken breast meat

    A. Hugo, S.P. Els, C. Bothma, F.H. De Witt and H.J. Van der Merwe

21. Effects of cooking methods on fatty acids, trans fatty acid and conjugated linoleic acid in the Longissimus dorsi muscles of goats

    M. Ebrahimi, M.A. Rajion, A.Q. Sazili, J.T. Schonewille and Y.M. Goh

Poster session 17: Chemical Safety Issues

1. Effects of illegal treatments on meat quality of Charolaise bulls

   S. Barbera, F.T. Cannizzo and B. Biolatti

2. Effect of roasting, boiling and microwaving cooking method on doxycycline residues in edible tissues of poultry by microbial method

   A. Javadi, H. Mirzaie and S.A. Khatibi

3. Residues of aflatoxins in the meat of chicken and duck in Iran

   B. Radmehr, R. Malakzadeh, M. Saemi and N. Dallal Abbollahi

4. Nuclear magnetic resonance spectroscopy as a tool to distinguish between irradiated and non-irradiated meat

   E. Zanardi, A. Caligiani, M. Mariani, S. Ghidini, G. Palla and A. Ianieri

5. Effects of alpha-tocopherol on the formation of lactones in beef rendered fat

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

6. Factors affecting levels of PAH in smoked meat products

   A. Gomes, C. Roseiro, J. Almeida, M. Elias and C. Santos

7. Impact of high pressure processing on the quality and safety of ready-to-eat Iberian chorizo and dry-cured loin

   S. Bover-Cid, M.D. Guàrdia, A. Claret, T. Aymerich and J. Arnau

8. Biogenic amines in commercial dry fermented sausages as possible precursors of N-nitrosamines?

   E. De Mey, L. Dewulf, G. Drabik-Markiewicz, G. Derdelinckx, M.-C. Peeters and H. Paelinck

9. Development of analytical methods for multi-residue screening of penicillins in bovine muscle, chicken and milk

   J.Y. Song, S.J. Hu, H. Joo, J.B. Hwang, M.O. Kim, S.J. Kang and D.H. Cho

10. Vitamin D3 metabolism after ultra-high supplementation to beef animals to alleviate the effects of beta-agonist supplementation in feedlot cattle

    K.W. Moloto, L. Frylinck, P.E. Strydom, K.Y. Modika and G. Koorsen

11. Differences in biogenic amines content of dry-fermented sausage Petrovská klobása produced in traditional manner from hot deboned and cold meat

    V. Tomović, Lj. Petrović, T. Tasić, A. Mandić, M. Jokanović, P. Ikonić and B. Šojić

12. Effect of the inclusion of smoking step in Iberian sausage processing on levels of polycyclic aromatic hydrocarbons

    L. Martín-Cabello, A.I. Carrapiso, J. Sánchez del Pulgar, C. Torrado, C. García and L. Martín

13. Development of a LC-UV-MS analytical method for malondialdehyde

    C. Douny, R. Dure, F. Brose, G. Degand, A. Clinquart and M.L. Scippo