2013

Additional information

1. Novel Meat Sources

1. Exotic protein sources to meet all needs ( Meat Sci. 95:764-771)

   L.C. Hoffman and D. Cawthorn

2. Sustainable sheep production and consumer preference trends: compatibilities, contradictions, and unresolved dilemmas (Meat Sci. 95:772-789)

   F. Montossi, M. Font-i-Furnols, M. del Campo, R. San julian, G. Brito and C. Sañudo

3. Australian sheep breeding values increase % carcass lean and redistribute lean tissue to the saddle region

   F. Anderson, A.Williams, L.Pannier, D.W.Pethick and G.E.Gardner

4. Effects of season, gender and portion on the yield, pH, colour and proximate characteristics of Egyptian goose meat

   G. Geldenhuys, L.C. Hoffman and N. Muller

5. Extraction and characterization of proteins from five different insects

   L. Yi, V. Eisner-Schadler, C.M.M. Lakemond, A. van Huis and M.A.J.S. van Boekel

6. Aspects of world horse breeding development and use of horseflesh meat as biologically valuable nutritious product

   U. Chomanov, M. Velyamov and A. Shoman

7. Strategies for increase meat production in Argentina: economic analyses

   J.S. Vittone, A. Biolatto, M. Lado, J.M. Gange and I. Galli

2. Cultural and Ethnical Regulations in Meat Industry

1. Analyzing the structures, practices and shifts in culture that might influence the future of meat consumption (Paper not provided)

   M. Vinnari

2. Socio-technical construction and demand for credence meat quality: the case of halal meat (Meat Sci. 95:790-797)

   W. Verbeke, P. Rutsaert, K. Bonne and I. Vermeir

3. Dry cured sheep meat “Cecina” acceptability from different cultural background consumers

   C. Sañudo, A.L.G. Monteiro, M.V. Valero, C.A. Fugita, P. Monge, A. Guerrero and M.M. Campo

4. Identification of animal species in sausages products by sequence analysis of mitochondrial 12S rRNA gene in Tehran City

   S.E.Hosseni, F.P.Nejad, F.Tafvizi and M.T.Ebrahimi

3. Meat Sustainability

1. Policy implications of the trends in Turkey’s meat sector with respect to 2023 vision (Meat Sci 95:798-804)

   F. Yavuz, A. Bilgic, M. Terin and I.O. Guler

2. Advances in the industrial production of red meat from ritually slaughtered animals (Meat Sci. 95:805-820)

   M.M. Farouk

3. Calpastatin activity and beef tenderness of Nellore and Angus cattle at two feeding managements

   M.S. Duarte, T.S. Martins, P.V.R. Paulino, M.L. Chizotti, M.M. Ladeira, R.A.T. Filho, T.I.R.C. Alvarenga and R.A. Gomes

4. Traceability systems and origin based meat products in the South African sheep meat industry

   M. van der Merwe and J.F. Kirsten

5. CO2 emission for the production of beef in South Korea

   D.Jeong, B.Y.Park, S.Cho, T.Amna, A.S.Sivakumar, H.V.Ba, J.E.Yang, I.K.Cho and I.Hwang

6. Multiple births limit the advantage of using high growth sires

   K.R. Kelman, C.L. Alston, D.W. Pethick and G.E. Gardner

7. Synergistic effect of pediocin PA-1 from Pediococcus pentosaceus TISTR 536 and lactic acid on Salmonella anatum and S. ratchaburi in simulated Nham (fermented meat sausage) model broth

   A. Swetwiwathana, A. Jindaprasert and K. Pilasombut

8. Growth performance and meat quality of light North African lambs on stall-fed and pasture-fed systems

   H. Hajji, S. Smeti, M.B. Hammouda and N. Atti

4. Animal Welfare, Slaughter

1. Animal welfare: an animal science approach (Meat Sci. 95: 821-827)

   H. Köknaroğlu and T. Akunal

2. Relationship between ambient conditions and colour indices of some variety meats

   P.O. Fayemi and V. Muchenje

3. Diets high in rumen degradable nitrogen reduce bovine muscle glycogen concentration at slaughter metabolism

   G.E. Gardner, B.L. Mclntyre, G.D. Tudor and D.W. Pethick

4. Influence of pre-slaughter welfare conditions on early pH of pork in Piedmont (Italy)

   S. Barbera, S. Tassone, M. Torchio, M. Botta, F.T. Cannizzo and B. Biolatti

5. Effect of carbon monoxide on welfare and quality in Atlantic salmon (Salmo salar l.)

   A. Concollato, G. Parisi, A. Dalle Zotte, R.E. Olsen, B.O. Kvamme and E. Slinde

6. Pigs fed camelina meal increases liver expression of drug metabolism enzymes CYP8B1, Aldh2 and TST

   W.J. Meadus, P. Duff, T. Mcdonal and W. Caine

7. Effect of inclusion of phytogenic additives, organic acids and probiotics in broiler diet on chemical composition and meat quality

   T. Tasic, P. Ikonic, J. Gubic, N. Dzinic, D. Okanovic, J. Levic and S. Sredanovic

8. Effect of sex condition and time on feed on the meat fatty acid profile of crossbreed hair lambs

   M.R. Mazon, L.S. Oliveira, R.F. Carvalho, D.M.C. Pesce, D.P.D. Lanna, S.L. Silva and P.R. Leme

9. Effects of stress on meat quality of reindeer

   R. Rødbotten, J. Skaret, M. Friestad, M.S. Eriksen, A.M. Grøndahl and C. Mejdell

10. Effects on pork quality of gilts treated with raptopamine and growth hormone for 7 and 27 days

    M.H.D. Mareko, K. Ryan, D. Brown, J. Brameld and T. Parr

11. Influence of housing density and grazing on blood components and expression of heat shock protein in beef cattle

    M. Shibata, Y. Hikino, K. Matsumoto and N. Yamamoto

12. Assessment and incidence of skin damage in slaughter pigs

    M.D. Aaslyng, P. Brandt, L. Blaabjerg and S. Støier

13. Meat quality assessment in rabbits subjected to ritual slaughter and gas stun killing

    K. Nakyinsige, A.Q. Sazili, I. Zulkifli, Y.M. Goh and A.B. Fatimah

14. Effect of enriched housing on sensory quality and fatty acid composition in finishing feed-lot lambs: the use of feeder ramps

    L.A. Aguayo-Ulloa, M. Pascual-Alonso, M.M. Campo, J.L. Olleta, M. Villarroel, M. Pizarro, G.C. Miranda-De La Lama, C.A. Fugita and G.A. María

15. Influence of breed, gender and age on avoidance-related behaviour, bleeding times and the quality of meat from sheep

    Y.Z. Njisane and V. Muchenje

16. Activities of creatine kinase and lactate dehydrogenase as welfare indicators in slaughter cattle

    A.Y. Chulayo and V. Muchenje

17. Quantitation of ovine protein gene product 9.5 (ovPGP 9.5) from head-stunned Dohne Merino

    P.O. Fayemi and V. Muchenje

5. Carcass and Fresh Meat Quality

1. Control of meat quality through manipulation of muscle fiber characteristics (Meat Sci. 95:828-836)

   S.T. Joo, D. G. Kim, Y. H. Hwang and Y. C. Ryu

2. Exploring the unknowns involved in the transformation of muscle to meat (Meat Sci. 95: 837-843)

   E. M. England, T. L. Scheffler, S. C. Casten, S. K. Matarneh and D. E. Gerrard

3. Effect of high post-mortem temperature on antioxidant enzyme activities and meat quality in pork

   U. Pastsart, S. Lescouhier and S. De Smet

4. Evaluation of marbling and color of frozen beef using image analysis

   M. Konarska, K. Kuchida, D. Guzek, D. Głąbska, A. Wierzbicka, K. Gutkowska and R. Polkinghorne

5. Effects of grazing systems on fat deposition and fatty acid composition of body adipose tissue of Tan lamb

   Z. Wang, H. Luo, Y. Chen and X. Liu

6. Effect of sorghum grain silage and roughage management on animal performance and meat and carcass traits in steers finished in feedlot

   G.C. Venturini, F. Baldi, M. Ernandes, R.G. Rezende, A.S.C. Pereira, G. Banchero, G. Brito, A. Lamanna, E. Fernandez, F. Montossi, Y. Acosta and F. Formoso

7. Effect of quality parameters on beef meat tenderness

   R.R. Tullio, M. Juárez, I.L. Larsen, J.A. Basarab and J.L. Aalhus

8. Meat quality from beef cattle of different genetic groups finished on feedlot or pasture

   R.R. Tullio, R.T. Nassu, A. Berndt, T.A. Diesel, M.L.P. da Silva and M.M. De Alencar

9. A quality survey of beef porterhouse based on packaging, product claims and presentation

   P.E. Strydom, L. Liebenberg, A. Hugo and M. Hope-Jones

10. Explaining the variation in shear force of lamb longissimus muscle using indicators of protein degradation, muscle contraction and connective tissue characteristics

    C.P. Starkey, G.H. Geesink, V.H. Oddy and D. L.Hopkins

11. Impact of meat processing on technological quality of meats from two different muscle locations

    S. Sorapukdee, C. Kongtasorn, S. Benjakul and W. Visessanguan

12. Insulin-like growth factor 2 gene status in the South African pig population

    P. Soma, K. Van-Marle and L. Frylinck

13. Meat characteristics among four muscle types of crossbred boer goat

    R. Sitthigripong, J. Sethakul and C. Chaosap

14. Effect of the inclusion of different sources of fats, as energetic component, in the concentrate on beef quality

    A. Guerrero, I.N. Prado, M.M. Campo, E. Muela, J.L. Olleta, M.V. Valero, O. Catalán, J. Heras and C. Sañudo

15. Marker assisted selection for meat quality traits

    F.M. de Rezende, J.B.S. Ferraz, M.N. Bonin, R.C.G. da Silva, N. Ibáñez-Escriche

16. Physical and chemical properties of gelatin from mechanically deboned chicken meat residue (MDCMR)

    K. Rammaya, K.S. Shukri, V.Q. Yin and A.S. Babji

17. Effect of glycogen and glucose on grilled pork sensory quality

    I. Namystaw, M. Bula, D. Jaworska, L. Grzywacz, W. Przybylski

18. Influence of ageing in sensory meat quality of young bulls and steers from the northwest of Argentina

    A. B. Picallo, M. E. Cossu, E. B. Coste, J. Fernández Madero, P. C. Gambetti, F. Rozen, A. M. Pereyra, M. L. Lamanna, J. J. Grigera Naón and D. Colombatto

19. Beef quality of young bulls vs castrated from the northwest Argentina productive area

    A. B. Picallo, M. E. Cossu, J. Fernández Madero, J. J. G. Naón, A. Schor, F. Rozen, P. C. Gambetti, M. L. Lamanna, D. Colombatto, H. von Bernard, E. B. Coste and S. Moisá

20. Proximate composition and overtime variation in colour, drip loss and pH of breast meat from broilers supplemented with Moringa oleifera leaf meal

    T. T. Nkukwana, V. Muchenje, P. J. Masika, L. C. Hoffman and K. Dzama

21. An investigation regarding the use of carbon monoxide for colour stability and inhibition of lipid and protein oxidation in meat

    N. E. Neethling, L. C. Hoffman and T. J. Britz

22. Meat quality of beef from crossbred animals fed two different diets

    R. T. Nassu, M. L. P. da Silva, G. F. Brito, A. Berndt, R. R. Tullio and M. M. de Alencar

23. Sensory acceptance of beef from crossbred animals

    R. T. Nassu, G. F. Brito, M. L. P. da Silva, A. Berndt, R. R. Tullio and M. M. de Alencar

24. Effect of linseed supplemented introduction period and duration in broilers diet on their zootechnical performances, nutritional characteristics and meat quality

    H. Nasri, C. Damergi, M. Bouzouia and H. Boukhris

25. Proximate composition and fatty acid profiles of mutton as affected by season, place of purchase and cut

    C. W. T. Nantapo, V. Muchenje, A. Hugo and Z. T. Rani

26. Comparison of meat quality of loins from different two-way crossbred pigs

    D. G. Lim, C. Jo, K. H. Lee, K. S. Seo and K-C. Nam

27. Comparison of quality and functional traits of Hanwoo steer beef by the quality grade

    D. G. Lim, C. Jo, K. H. Lee and K- C. Nam

28. Lipid oxidation in light lamb: relationship between instrumental measurements and sensory analyses

    E. Muela, C. Sañudo, P. Monge, V. Alonso, P. Roncalés and J. A. Beltrán

29. Imaging of fat chrystals within pork adipose tissue

    M. Motoyama, M. Ando, K. Sasaki and H. Hamaguchi

30. Effect of frozen storage duration on lamb quality throughout display

    P. Monge, E. Muela, C. Sañudo and J. A. Beltrán

31. Effect of beta-agonist and age on tenderness of Longissimus dorsi and Biceps femoris muscles of grassfed and feedlot steers

    E. Moholisa, P. Strydom, A. Hugo and M. Hope-Jones

32. Meat colour stability as influenced by genotype, post slaughter treatment, and ageing/packaging combination

    K. Y. Modika, L. Frylinck, P. H. Heinze and P. E. Strydom

33. Importance of lymph node inspection in pigs at a slaughterslab in Lusaka, Zambia

    M. Mwase, K. Shimada and H. Madarame

34. The impact of beef chuck muscle isolation on oxidation rate and odor profile

    C. E. Ohman, B. R. Wiegand, I. U. Grün and C. L. Lorenzen

35. Skin melanin and plasma 5-hydroxy-vitamin D improve meat tenderness in Nellore cattle

    A. R. Lobo-Jr, J. P. Eler, E. F. Delgado, S. L. Silva and J. C. C. Balieiro

36. Associations of polymorphisms in the MC1R and DBP genes with meat color in Nellore cattle may be related to skin pigmentation and plasma, 5-di-hydroxy-vitamin D

    A. R. Lobo Jr, J. P. Eler, H. Fukumasu, L. L. Coutinho, S. L. Silva, M. D. Poleti and J. C. C. Balieiro

37. Estimation of heritabilities for meat quality traits in Korean native chicken

    D. Seo, M. Cahyadi, N. Choi, S. Jin, H. B. Park, K. N. Heo, B. S. Kang, C. Jo and J. H. Lee

38. Danish consumers sensitivity towards the boar taint compounds androstenone and skatole

    M. D. Aaslyng, L. Kristensen, P. B. Brockhoff, R. H. Christensen and E. H. L. Broge

39. Effect of low protein diet and amino acids supplemented low protein diet on meat tenderness of broiler chickens

    H. Kobayashi, K. Nakashima, A. Ishida, A. Ashihara and M. Katsumata

40. Horsemeat quality of three major cuts from Korean native breed (Jeju horse)

    K. B. Ko, G. D. Kim, D. G. Kang, Y. W. Kim, I. D. Yang and Y. C. Ryu

41. Effects of lactic acid-fermented fish byproducts on quality of pork meat

    S. Kawahara, A. Nakajima, M. Tsugeta, S. Nagasaki, S. Horinouchi and M. Iwakiri

42. Effect of maturation on the meat color in beef from Hanwoo (Korean cattle) cows of various ages

    S. M. Kang, P. Seong, G. Kang, D. Jeong, E. H. Lee, Y. Kim, K. Park, B. Park and S. Cho

43. Comparison of horsemeat quality between Jeju horse (Korean native horse) and thoroughbred

    G. D. Kim, K. B. Ko, D. G. Kang, Y. W. Kim, I. D. Yang and Y. C. Ryu

44. Influence of essential oils on animal performance, carcass traits and temperament of heifers finished in feedlot

    D. C. Rivaroli, A. M. Jorge, I. N. do Prado, C. L. Francisco, C. E. Eiras, F. Zawadzki and A. M. de Castilhos

45. Essential oils in the diet of crossbred young bulls finished in feedlot: influence on animal performance, carcass traits and temperament

    D. C. Rivaroli, A. M. Jorge, I. N. do Prado, C. L. Francisco, C. E. Eiras, F. Zawadzki and A. M. de Castilhos

46. Relationship between carcass weight and meat quality and antioxidative dipeptides of Hanwoo (Korean native cattle) beef

    D. D. Jayasena, K. C. Nam, K. H. Lee, S. H. Kim, H. I. Yong and C. Jo

47. Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere

    P. H. Imazaki, A. Tahiri, J. Thimister and A. Clinquart

48. Interrelationship between measures of collagen, compression, shear force and tenderness

    D. L. Hopkins, P. G. Allingham, M. Colgrave and R. J. Vandeven

49. Beef surface myoglobin fractions as influenced by breed, electrical stimulation, ageing and blooming

    P. H. Heinze and L. Frylinck

50. A preliminary investigation on the effect of dietary citrus pulp on protein oxidation in lamb meat

    R. S. Gravador, S. Jongberg, M. Andersen, G. Luciano, A. Priolo and M. N. Lund

51. Relationships between overall liking score and sensory meat attributes in different types of beef cattle

    M. Gagaoua, D. Micol, R. I. Richardson, J. F. Hocquette, C. Terlouw, K. Meteau, H. Juin, A. P. Moloney, K. Nuernberg, N. D. Scollan, A. Boudjellal and B. Picard

52. Effect of the diets inclusion of natural additives on meat quality of crossbred cattle

    C. A. Fugita, I. N. Prado, R. M. Prado, M. V. Valero, F. Zawadzki, D. C. Rivaroli and C. Sañudo

53. Visual structural observations correlation with beef tenderness

    L. Frylinck, K. Y. Modika, P. H. Heinze and P. E. Strdomy

54. The effect of conjugated linoleic acid supplementation on carcass classification and backfat quality of South African pigs

    J. P. Ferreira, J. L. F. Kock, P. Strydom, A. Kanengoni and A. Hugo

55. Effect of important ancestors on carcass and meat quality traits of Nellore cattle

    J. B. S. Ferraz, M. N. Bonin, J. P. Eler, F. M. Rezende, D. C. Cucco, M. E. Carvalho, R. C. G. Silva, R. C. Gomes and E. C. M. Oliveira

56. Changes in the carcass characteristics of Zebu cows under different feeding management systems

    D. A. Fausto, M. A. Rezende, A. L. J. Ferraz, G. M. Souza, E. F. Delgado and G. L. D. Feijó

57. Antioxidant supplementation minimizes the negative impact of dietary oxidized oil on chicken broiler breast and thigh meat quality

    R. M. Delles, Y. L. Xiong, T. Ao and K. Dawson

58. Analysis of quality of various sources of ground beef

    S. L. Degeer, D. A. Tigue and C. L. Bratcher

59. Comparison of physico-chemical and sensory properties of Hanwoo cow beef by maturity level

    S. Cho, G. Kang, P. Seong, S. Kang, C. Sun, K. Yoon, Y. Kim, K. Park and B. Park

60. Analytical approach to unravel boar taint contributing compounds

    J. V. Bussche, K. M. Bekaert, F. A. M. Tuyttens, F. Vandendriessche and L. Vanhaecke

61. The influence of cooking temperature, ethnic group and ageing period on cooking losses and texture of beef

    A. Brugiapaglia and G. Destefanis

62. Slaughter value and meat quality of lambs fattened semi-intensively with DDGS and linseed

    A. Borys, B. Borys, E. Grzeskowiak and D. Lisiak

63. Comparison of meat and quality characteristics between Norwegian white sheep and western Balkan Pramenka sheep

    M. Bjelanovic, G. Vucic, B. Markovic and B. Egelandsdal

64. Meat quality characterisation in three Argentinian beef production systems for export to Italy

    S. Barbera, B. Cenci-Goga, G. Grigioni, N. Lacetera, F. Paschetta, F. Perlo and G. Teira

65. Sensory characteristics of veal Biceps femoris at different ageing time

    G. Baldi, S. Ratti, R. Compiani, C. A. Sgoifo Rossi and V. Dell’Orto

66. Breast meat quality characteristics of 5 different Korean native chicken lines

    Y. S. Bae, S. Jung, D. D. Jayasena, J. H. Lee, H. B. Park, K. N. Heo and C. Jo

67. Effect of inclusion Duroc breed in maternal line on the quality of pork packaged in modified atmosphere

    V. Alonso, B. Gutiérre, E. Muela, P. Roncalés and J. A. Beltrán

68. Influence of frozen long-storage duration on pork quality

    V. Alonso, J. Tenas, E. Muela, P. Roncalés and J. A. Beltrán

69. Increasing the muscularity and intramuscular fat of lambs will reduce meat redness on retail display

    H. B. Calnan, R. H. Jacob, D. W. Pethick and G. E. Gardner

70. Tenderization of yak meat by plant extracts

    L. Li, B. Xia, Y. Nie, W. Wen, T. An, X. Luo and Q. Sun

71. The effects of dietary rapeseed meal extract as an alternative feed resource on growth performance, carcass traits and meat quality of ducks

    Ç. Purma-Adibelli and R. Lautenschlaeger

72. Micromorphology of various horse meat cuts

    S. I. Hvilya, A. A. Semenova and A. G. Gazizov

73. Nutritional and biological value of venison cuts as a basis of their rational use

    A. A. Semenova, I. V. Sus, T. M. Mittelstein and I. V. Kozyrev

74. Genetic parameter estimates for carcass and meat traits in Nellore cattle

    R. L. Tonussi, F. Baldi, R. Espigolan, H. N. Oliveira, F. R. P. Souza, D. G. M. Gordo, A. F. B. Magalhães and L. G. Albuquerque

75. Association between single nucleotide polymorphisms and backfat thickness in Nellore cattle using high density panels

    R. Espigolan, F. Baldi, R. L. Tonussi, H. Tonhati, A. A. Boligon, D. G. M. Gordo, L. A. L. Chardulo, L. Takada and L. G. Albuquerque

76. The effects of green tea and thyme extract injection on the quality of chicken meat

    C. Söbeli and S. Kayaardi

77. The effects of pre and post rigor marinade injection on some quality parameters of Longissimus dorsi muscles

    E. E. Fadiloğlu and M. Serdaroğlu

6A. Microbiology and Chemical Hazards in Meat

1. Toxicological issues connected with meat production and processing (Meat Sci. 95:844-853)

   T. Püssa

2. Microbiological hazards for meat eaters: what is the evidence?

   S. J. O’Brien

3. Efficacy of coumarin and (-)epicatechin on salmonella reduction and shelf life enhancement in chicken liver products

   H. Çetin-Karaca and M. Newman

4. Biogenic amines production by Lactobacillus, Staphylococcus and Enterococcus isolated from Portuguese fermented/smoked meat products

   C.M. Alfaia., M.G. Irani, M.H. Fernandes, M.J. Fernandes, A.S. Barreto and M.J. Fraqueza

5. Effect of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon

   M. Gibis, M. Burk and J. Weiss

6. Potential of fermented spinach extracts as a nitrite source for meat curing

   M. Gabaza, E. Claeys, S. De Smet and K. Raes

7. N-nitrosopiperidine formation in dry fermented sausages

   E. De Mey, H. De Maere, L. Dewulf, H. Paelinck and I. Fraeye

8. Phenotypic and genotypic characterization of Lactobacillus sakei isolated from Portuguese fermented meat products for tetracycline resistance

   A. Martins, M. Makita, M. H. Fernandes, M. J. Fernandes, A. S. Barreto and M. J. Fraqueza

9. Detection of virulence-associated genes in Listeria monocytogenes isolates from Portuguese ready-to-eat meat-based food industry

   A. R. Henriques, A. S. Barreto and M. J. Fraqueza

10. Developing time-temperature thermal processing guidelines for ready-to-eat meat and poultry products

    A. M. King, R. P. Mcminn, K. A. Glass, A. L. Milkowski and J. J. Sindelar

11. Efficacy of ozonated water and calcium hypochlorite to reduce microbial population on chicken breasts

    A. Thumdee and K. Pilasombut

12. The potential use of bacteriocin-producing lactic acid bacteria D4 and P2 as starter culture for Thai fermented meat product

    K. Pilasombut and A. Thumdee

13. Beef cattle diets supplemented with canola oil, selenium and vitamin E influencing meat shelf life

    A. M. Fernandes

14. Effect of meat ingredients and storage time on germination and outgrowth of Clostridium perfringens spores in ham

    M. Redondo-Solano, C. Valenzuela-Martínez, V. K. Juneja, D. E. Burson and H. Thippareddi

15. Effect of ultraviolet light against spoilage bacteria and Listeria monocytogenes on ready-to-eat bologna

    M. Singh and D. Suresh

16. Application of various antimicrobials against Campylobacter jejuni on poultry carcasses

    J. M. Smith and M. Singh

17. Polycyclic aromatic hydrocarbons formation in different types of charcoal grilled meat

    O. Viegas, I. Yebra-Pimentel, G. I. Pancrazio, M. Prucha, I. M. P. L. V. O. Ferreira and O. Pinho

18. Combination of phenolic acids and essential oils against Listeria monocytogenes

    L. Miyague, C. D. Maito, R. E. F. Macedo and F. B. Luciano

19. Potential of Staphylococcus carnosus to control microbiologically induced pore formation in cooked ham: limitations

    M. Loeffler, N. Rahn, M. Gibis, K. Herrmann, H. Salminen and J. Weiss

20. Evaluation of antibiotic susceptibility of Lactobacillus plantarum isolated from traditional Portuguese sausage products

    A. Chaves, M. H. Fernandes, M. J. Fernandes, M. Elias, A. S. Barreto and M. J. Fraqueza

21. Listeria monocytogenes isolates in ready-to-eat meat-based foods from Portuguese retail establishments

    A. R. Henriques, A. S. Barreto and M. J. Fraqueza

22. Influence of traditional smoking on content polycyclic aromatic hydrocarbons in dry fermented sausages with collagen and natural casings

    S. Skaljac, L. Petrovic, T. Tasic, P. Ikonic, M. Jokanovic, V. Tomovic, N. Dzinic, B. Sojic, A. Tjapkin and B. Skrbic

23. Formation of histamine, tryptamine, phemnylalanine and tyramine in Petrovská kolbása, produced from hot deboned and cold meat, during drying period

    T. A. Tasic, S. B. Skaljac, P. M. Ikonic, L. S. Petrovic, V. M. Tomovic, A. I. Mandic, M. R. Jokanovic, B. V. Sojic and N. R. Dzinic

24. Effects of dietary incorporation of Izmir oregano on microbiological properties of broiler meats

    H. Yetim, L. Ekici, I. Ozturk, O. Sagdic, F. Tornuk and Z. Gonulalan

25. Effects of dry ice decontamination technique on microbiological quality of poultry carcasses

    M. Akkara and S. Kayaardi

26. Effects of different processing conditions on volatile compounds of sucuk

    G. Kaban and M. Kaya

27. Influence of novel active nanocomposite polyethylene films incorporated with nanoclays and plant extracts in controlling lipid oxidation and growth of Escherichia coli O57:H7 in ground beef

    F. Tornuk, H. Yetim, M. Hancer and O. Sagdic

28. Determination of heterocyclic aromatic amines in Kavurma cooked in steam cauldron

    İ. H. Çakmak, E. Zikirov, M. Kizil and F. Öz

29. The effect of microwave cooking on the formation of heterocyclic aromatic amines in goose meat

    F. Öz, T. Çelik, M. Kizil and E. Zikirov

30. Reduction of pathogens in pork jerky by electron beam irradiation and addition of onion peel extract with barbecue flavor into pork jerky

    H. J. Kim, S. Jung, H. I. Yong, Y. S. Bae, A. U. Alahakoon and C. Jo

31. Effects of dry and wet aging on microbial quality of fresh beef

    S. Karaca Demircioğlu and S. Kayaardi

32. Investigations of polycyclic aromatic hydrocarbons and strategies of their decrease in smoked meat products

    A. B. Lisitsyn, A. V. Kulikovsky, A. N. Ivankin and N. L. Vostrikova

33. Use of real-time PCR method for identification of microorganisms used in meat industry

    M. Y. Minaev, K. A. Kurbakov and N. L. Vostrikova

34. Thermal inactivation of Salmonella enteritidis in beef meatballs in convective oven

    C. Catar and D. Kisla

35. The antimicrobial effect of Origanum onites and Ocimum basilicum essential oils against Staphylococcus aureus in minced meat

    S. Ozdikmenli and N. N. Zorba

6B. Muscle Biology and Biochemistry

1. Biomarkers of meat tenderness: present knowledge and perspectives in regards to our current understanding of the mechanisms (Meat Sci. 95:854-870)

   A. Ouali, M. Gagaaoua, Y. Boudida, S. Becila, A. Boudjellal, C. H. Herrera-Mendez and M. A. Sentandreu

2. Activity of enzymes and expression of genes involved in beef tenderization in two bovine skeletal muscles

   M. Corazzin, G. Lippe, S. Bovolenta, E.Saccà, N. Pizzutti and E. Piasentier

3. Muscle transcriptome profiles highlight biomarkers of pig production system and high meat quality

   B. Lebret, K. Denieul and M. Damon

4. Effect of curing agents (nitrite/ascorbate) on myofibrillar proteins subjected to oxidative stress

   A.Villaverde, V.Parra and M. Estévez

5. Physicochemical, ultrastructural and proteome changes in tender and tough muscles of buffalo (Bubalus bubalis) meat

   M. Kiran, B.M. Naveena, K.S. Reddy, M. Shahikumar and V. Ravinder Reddy

6. Suppression of caspase-9 increases proliferation of Hanwoo cattle satellite cells

   H. V. Ba, T. Amna, D. Jeong, A. S. Sivakumar, J. E. Yang, S. Cho, I. K. Cho and I. Hwang

7. Study on interaction of satellite cells with electrospun composite matrix

   T. Amna, M. S. Hassan, D. Jeong, A. S. Sivakumar, H. V. Ba, J. E. Yang, H. K. Lee, S. Cho, I. K. Cho and I. Hwang

8. Proteomic analysis of effect of polymophisms in gluco- and mineralocorticoid receptors genes in bovine meat

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

9. Apple phenolics protect against carbonylation of myofibrillar proteins

   T. Rysman, M. Utrera, G. Van Royen, S. Van Weyenberg, S. De Smet and M. Estévez

10. Diversity in textural and meat quality parameters of dromedary camel

    A. Ahhmed, S. Karaman, O. Toker, G. Kaneko, H. Ushio, R. Sakata, M. Cam, S. Saki and H. Yetim

11. Extraction and characterization of water-soluble elastin from spent hen and broiler skin

    M. Nadalian, S. M. Yusop, A. S. Babji, W. A. Wan Mustapha, L. Najafian and M. A. Azman

12. Commercial turkey PSE (pale, soft and exudative) meat in brazil during summer season

    R. H. Carvalho, P. D. Guarnieri, D. Honorato, E. I. Ida, A. L. Soares, M. R. Pedrão, F. G. Paião and M. Shimokomaki

13. Influence of reduced pressure and physical restraints on pre-mortem tissue swelling which sometimes results in blood clots

    H. W. Ockerman and L. Basu

14. Oxidation and quality of steaks from different beef muscles aged in HiOx atmosphere packaging

    A. A. Silva, R. M. Delles, A. D. True, M. P. Mello, G. K. Rentfrow and Y. L. Xiong

15. Functional and morphological changes in poultry fillets during acid marinating with sodium lactate

    D. Vlahova-Vangelova, K. P. Vassivev, D. K. Balev, S. G. Dragoev and P. S. Dragoeva

16. Comparison of pork quality and muscle histochemical characteristics in different lines of Jeju black pig

    D. G. Kang, K. B. Ko, Y. H. Kim, I. D. Yang and Y. C. Ryu

17. Effect of pre-rigor temperature incubation on sarcoplasmic protein solubility, calpain activity and meat quality in porcine muscle

    J. Liu, M. Ruusunen, E. Puolanne and P. Ertbjerg

18. Internal organs of pigs as a source of biologically active substances

    I. M. Chernukcha, L. A. Lublinskaya, L. V. Fedulova, E. R. Vasilevskaya and N. L. Vostrikova

19. Cumin (Cuminum cyminum l.) effects on biochemical and quality attributes of red tilapia fillets (Oreochromus niloticus) stored in ice

    F. G. M. Shakhtour and A. S. Babji

20. Glycolysis rate in broiler chicken Pectoralis major m. in a Brazilian commercial processing line and its influence on meat qualities

    T. Kato, P. Brizzi, A. L. Soares, E. I. Ida, F. A. G. Coró, F. G. Paião, M. Shimokomaki and M. R. Pedrão

21. Muscle fiber characteristics of Nellore and F1 Red Angus X Nellore fed diets containing crude glycerin

    I. M. De Oliveira, J. P. I. Dos S. Monnerat, P. V. R. Paulino, N. V. L. Serão, C. A. Neves, L. R. Pimente, V. R. M. Couto and R. Tamehiro

22. Recovery from undernutrition changes connective tissue and muscle proteolytic system gene expression in Bos indicus cull cows

    D. A. Fausto, A. L. J. Ferraz, E. F. Delgado, S. C. Da Silva Andrade, L. L. Coutinho and G. L. D. Feijó

23. Volatile compounds from lipid oxidation and growth of microorganisms of chill stored minced meat added Krebs cycle ingredients

    V. Grabež, M. Bjelanović, E. Slinde, Ø. Langsrud and B. Egelandsdal

24. Biomarkers of beef tenderness in young bulls of three breeds

    B. Picard, M. Gagaoua, M. Kammoun, C. Terlouw, J. F. Hocquette and D. Micol

25. Characterisation of deer blood bioactivity in comparison with that of sheep and pig

    C. S. F. Bah, A. E-D. A. Bekhit, A. Carne and M. A. Mcconnell

26. Enzymatic hydrolysis of deer plasma and its effect on hydrolysate antioxidant activity

    C. S. F. Bah, A. A. Bekhit, A. Carne and M. A. Mcconnell

27. Apoptosis regulation in postmortem muscle: cross-class inhibition of caspases by two bovine serpins

    M. Gagaoua, A. Boudjellal, S. Becila, Y. Boudida, C. H. Herrera-Mendez, M. A. Sentandreu and A. Ouali

28. Synchrotron deep UV fluorescence microspectroscopy for fibers characterization

    C. Chagnot, A. Vénien, F. Peyrin, F. Jamme, M. Refregiers, M. Desvaux and T. Astruc

29. Phenomenological models relating proteolytic evolution of small pork meat samples to temperature and water and salt contents

    R. Harkouss, H. Safa, P. Gatellier, A. Lebert and P. S. Mirade

30. Mineral distribution in the muscles of free-ranging ruminants

    J. Neethling, L. C. Hoffman and T. J. Britz

31. The relationship between product (EPA & DHA) and precursor (ALA) omega- fatty acids in lamb

    E. N. Ponnampalam, D. L. Hopkins, K. L. Butler and D. W. Pethick

32. Histidine dipeptides contents in breast and thigh meats from 5 lines of Korean native chicken

    S. Jung, H. J. Kim, Y. S. Bae, J. H. Lee, H. B. Park, K. N. Heo and C. Jo

33. Isolation and partial characterization of pepsin-soluble collagen from pigs testicles Tunica albuginea

    G. S. Simões, A. P. F. R. L. Bracarense, E. T. F. Silveira, E. I. Ida and M. Shimokomaki

7A. Engineering Applications in Meat Industry

1. Engineering processes in meat products and how they influence their biophysical properties (Meat Sci. 95:871-878)

   E. Tornberg

2. Injection of curing salt solution during the production of meat emulsions in an extended grinder-filler system

   S.B. Irmscher, E. Lintner, K. Herrmann, M. Gibis, R. Kohlus and J. Weiss

3. Towards building of a “numerical ham” for simulating proteolysis and salt and water transfers during the dry-cured ham elaboration process

   R. Harkouss, C. Chevarin, P. Gatellier, A. Lebert, J-D. Daudin and P-S. Mirade

4. Light backscatter fiber optic sensor: a new tool for predicting the stability of pork emulsions

   G. Nieto, Y.L. Xiong, G. Ros, F.A. Payne and M. Castillo

5. Reduction of energy consumption in an extended grinder-filler system by injection of curing salt solution producing meat emulsions

   S. B. Irmscher, E. Lintner, K. Herrmann, M. Gibis, R. Kohlus and J. Weiss

6. Effect of lean and fat content on salt uptake in Italian-type dry-cured ham

   R. Virgili, A. Pinna, C. Schivazappa and N. Simoncini

7. Relationship in lambs between lean weight estimated using CT scanning and Viascan®

   N. P. Jay, R. J. van de Ven and D. L. Hopkins

8. Effect of magnetic field freezing on porcine Longissimus dorsi muscle

   K. B. Ko, D. G. Kang, Y. W. Kim, I. D. Yang and Y. C. Ryu

9. The accelerated curing of pork using power ultrasound: a pilot-scale production trial

   C. K. Mcdonnell, J. G. Lyng, J. Arimi and P. Allen

10. Investigation of different thawing methods combined with freezing rate on slab shape meat quality

    A. Met, A. Çelik, A. T. Öncül and S. Hocaoğlu

7B. Rapid Methods for Quality Assessment

1. Quantifying and predicting meat and meat products quality attributes by means of electromagnetic waves (Meat Sci. 95:879-896)

   J.-L. Damez and S. Clerjon

2. Predicting tenderness of fresh ovine Semimembranous using Raman spectroscopy

   S. Fowler, H. Schmidt, R. van de Ven, P. Wynn and D. Hopkins

3. Hand-held Raman system for an early postmortem detection of pH and drip loss of pork meat

   R. Scheier, A. Petzet, A. Bauer and H. Schmidt

4. Ambient surface mass spectrometry of mixtures of skeletal muscle proteins

   M. Montowska, W. Rao, M. R. Alexander, G. A. Tucker and D. A. Barrett

5. Use of light based methods as prediction tool for the quality of fresh pork for cooked ham production

   E. Neyrinck, D. Telleir, S. Lescouhier, L. Vermeulen, I. Fraeye, H. Paelinck, R. Geers, S. De Smet and K. Raes

6. Detection of pastiness in dry-cured ham using dielectric time domain reflectometry

   M. Rubio, E. Fulladosa, A. Claret, M. D. Guàrdia and N. Garcia-Gil

7. Determination of dry-cured ham composition using X-ray absorptiometry and ultrasound technologies

   E. Fulladosa, M. De Prados, J. V. García-Perez, J. Benedito, I. Muñoz, J. Arnau and P. Gou

8. Use of near infrared spectroscopy as selection tool for PSE pork

   E. Neyrinck, S. Lescouhier, L. Vermeulen, D. Telleir, I. Fraeye, H. Paelinck, R. Geers, S. De Smet and K. Raes

9. Predicting intramuscular fat, moisture , shear force and rating pork tenderness using visible/near-infrared spectroscopy

   J. M. Balage, S. da Luz e Silva, M. de N. Bonin, M. R. Mazon and A. C. O. Figueira

10. Predicting tenderness of fresh intact ovine longissimus Thoracis lumborum using Raman spectroscopy

    S. Fowler, H. Schmidt, R. van de Ven, P. Wynn and D. Hopkins

11. The ability of near infrared spectroscopy (NIR) to discriminate seasonal & dietary influences on lamb meat quality

    C. Kennedy, B. Moss, L. Farmer, A. Fearon, A. Beattie, J. Birnie and A. Gordon

12. Assessing ethyl chloroformate for derivatization of selected taste compounds for analysis by SPME and GC-MS

    M. Gibis, P. J. Watkins, R. D. Warner and J. Weiss

13. Proteolysis of sarcoplasmic pork meat proteins evaluated by high-performance liquid chromatography

    G. I. Pancrazio, E. Vieira, A. Melo, I. M. P. L. V. O. Ferreira and O. Pinho

14. Applicability of the mtDNA cytochrome c oxidase subunit 1 gene (COI) in species identification of pork, beef and duck meat

    A. Spychaj, M. Szalata, R. Słomski and E. Pospiech

15. Second harmonic generation microscopy of PSE-like zones from pork Semimembranosus

    A. Vautier, A. L. Lay, T. Lhommeau and F. Tiaho

16. Application of X-ray phase-contrast tomography in quantitative studies of heat induced structural changes in meat

    R. Miklos, H. Einarsdottir, M. S. Nielsen and R. Lametsch

17. Consumer perceptions and instrumental measurements of mutton quality at point of purchase in the Eastern Cape province, South Africa

    Z. T. Rani, A. Hugo and V. Muchenje

18. Near infrared reflectance spectroscopy predicts fatty acid content in backfat from pigs fed reduced-oil corn dried distillers grains with solubles

    N. Prieto, B. Uttaro, C. Mapiye, M. E. R. Dugan, V. Zamora, M. Young, R. T. Zijlstra, J. Aalhus and E. Beltranena

19. Evaluation of the tenderness of aged bovine Gluteus medius muscles using Raman spectroscopy and shear force measurements

    A. Bauer, N. Agarkov, R. Scheier, T. Eberle, M. Pabst and H. Schmidt

20. Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins

    D. T. Berhe, M. S. Hviid, S. B. Engelsen and R. Lametsch

21. Preliminary evaluation of dual energy X-ray absorptiometry to assess intramuscular fat from the Longissimus thoracis muscle of beef

    Ó. López-Campos, I. Larsen, N. Prieto, M. Juárez and J. L. Aalhus

22. Pork loin fatty acid content estimation from pigs fed reduced-oil corn dried distillers grains with solubles using near infrared spectroscopy

    N. Prieto, B. Uttaro, C. Mapiye, M. E. R. Dugan, V. Zamora, M. Young and E. Beltranena

23. Comparison of different methods for nitrite and nitrate determination in meat products

    M. B. Scheeren, J. Arul and C. Gariépy

24. Towards an online assessment of meat quality in pork

    A. Bauer, A. Petzet, F. Schwägele, R. Scheier and H. Schmidt

8. Advanced Preservation Technics for the Meat Industry

1. High pressure processing of fresh meat – is it worth it? (Meat Sci. 95:897-903)

   H. Ma and D. A. Ledward

2. Effect of encapsulated phosphates on lipid oxidation in ground beef and poultry meat during storage

   B. Kılıç, A. Şimşek, J.R. Claus and E. Atılgan

3. Quality improvement effect by superheated steam and high hydrostatic pressure on the Bulgogi product

   E. M. Kim, Y. B. Kim, J. D. Park, J. Y. Hwang and E. K. Cho

4. Effects on the physicochemical and sensory quality characteristics of frozen beef and pork with parts by various thawing methods

   Y. B. Kim, S. K. Ku, J. W. Jeong, E. M. Kim, J. D. Park and A. Jang

5. Evaluation of antibacterial activity of Toona sinensis extracts using in Taiwanese style sausage

   D. C. Liu, R. Thammasena, J. H. Liu and F. J. Tan

6. Effect of high hydrostatic pressure technology in microbiological and physical properties of pork natural casings

   C. Martins, A. J. I. Alfaia, M. H. L. Ribeiro, B. R. Hernando, A. S. Barreto and M. J. Fraqueza

9. Meat, Nutrition and Health

1. Health promoting compounds origination from meat consumption-alternative aspects (Meat Sci. 95:904-911)

   J. F. Young, M. Therkildsen, B. ekstrand, B. N. che, M. K. Larsen, N. Oksbjerg and J. Stagsted

2. Does digestion of red meat cause more procarcinogenic DNA adducts in healthy subjects as opposed to white meat?

   L.Y. Hemeryck, J.V. Bussch, S.A. Moore, S. De Smet and L. Vanhaecke

3. New healthy meat products containing vegetables

   L.G. Engsig, C. Bejerholm and L. Nersting

4. Physical chemical characteristics of beef restructured with antioxidant and canola oil

   M. R. F. Lopes, A. S. C. Pereira, B. L. Utembergue, M. R. Mazalli and J. C. C. Balieiro

5. Meat quality of restructured beef steak with added canola oil with antioxidant

   M. R. F. Lopes, A. S. C. Pereira, M. A. Trindade, B. L. Utembergue and J. C. C. Balieiro

6. Development of healthier north African fresh beef sausage (Merguez)

   M. Triki, A. M. Herrero, F. Jiménez-Colmenero and C. Ruiz-Capillas

7. Oxidative stability of fish oil within a filled hydrogel for use in meat products

   L. Salcedo-Sandoval, S. Cofrades, C. Ruiz-Capillas, A. Matalanis, E. Decker and F. Jiménez-Colmenero

8. The comparison of UK lamb fed herbal or conventional pastures on meat quality

   K. W. Farag and K. L. Houlden

9. Procyanidins could prevent oxidation of chicken meat protein and lipid

   V. Santé-Lhoutellier, C. Ferreira, M. Gobert, P. Gatellier, A. Gacel and S. Guyot

10. Utilization of animal by-products for improvement of alcoholic fatty liver in rats

    R. Sakata, T. C. Wan, Y. T. Liu, L. T. Duann, K. H. Yu, C. M. Chen and L. C. Lin

11. Effects of Na-lactate replacement by K-lactate on physico-chemical properties of low sodium sausage containing high levels of deboned poultry meat

    C. I. Carraro, T. L. C. De Oliveira, N. M. M. Alencar, M. T. E. L. Galvão, D. B. Moura, A. G. Cruz, A. C. S. Barreto, M. A. Morgano and M. A. R. Pollonio

12. Effect of tempeh addition on in vitro oxidative processes during the digestion of beef patties

    J. Taylor, A. E. D. Bekhit, M. Schultz and M. R. Chandraratne

13. Frankfurters formulated with oil bulking agents as fat replacers

    A. M. Herrero, C. Ruiz-Capillas, P. Carmona and F. Jiménez-Colmenero

14. Effect of seaweed by-products on carcass composition and meat quality of Hanwoo beef

    J. A. Hwang, M. M. Islam, S. T. Ahmed, H. S. Mun, K. M. Kim, Y. J. Kim and C. J. Yang

15. Lipid oxidation and glutathione peroxidase content in meat of Kacang goats supplemented with dietary selenium and iodine

    Z. A. Aghwan, A. Q. Sazili, A. R. Alimon, Y. M. Goh and M. Hilmi

16. Scientific-practical substantiation of inulin use as a fat substitute for minced meat products manufacture

    A. A. Semenova, V. V. Nasonova and E. K. Tunieva

17. Metabolizable energy evaluation of the Korean traditional meat foods

    E. M. Kim, S. P. Hong, C. K. Kwock and J. H. Choi

18. Levels of long chain omega-3 fatty acid in meat from Australian lambs produced over three years

    E. N. Ponnampalam, K. L. Butler, D. W. Pethick, R. H. Jacob, K. L. Pearce and D. L. Hopkins

19. Characterization of beef fatty acid profile by multivariate analysis

    A. Brugiapaglia, G. Destefanis and C. Lussiana

20. Influence of canola oil, selenium and vitamin E on cholesterol metabolism in feedlot cattle

    L. B. Correa, C. M. L. P. Garrine, S. M. P. Pugine, M. P. Melo, A. M. Fernandes, A. S. Netto and M. A. Zanetti

21. Effect of different rabbit prime cuts on raw and cooked proximate composition, cholesterol and fatty acids contents and nutrients true retention

    M. Cullere, A. Concollato and A. Dalle Zotte

22. Fat, cooking method and nitrite-curing of meat influences formation of malondialdehyde and NOC-specific DNA adducts during in vitro digestion

    T. van Hecke, E. Vossen, J. Vanden Bussche, L. Vanhaecke and S. De Smet

23. The effect of nitrite-curing of chicken, pork and beef on oxidation and NOC-specific DNA adduct formation during in vitro digestion

    T. Van Hecke, J. Vanden Bussche, L. Vanhaecke, E. Vossen and S. De Smet

24. Cooking losses in beef meat – nutritional consequences

    G. Gandemer, V. Scislowski, C. Duchène and A. Kondjoyan

25. Effect of Yuza probiotics on the meat quality characteristics of Hanwoo steers

    J. A. Hwang, S. T. Ahmed, M. M. Islam, H. S. Mun, K. M. Kim, Y. J. Kim and C. J. Yang

26. Evaluation of the chemical composition and the nutritional quality of traditional (village) style Greek sausages

    K. Konstandinidis, E. Kasapidou, A. Govaris and P. Mitlianga

27. Quality and sensory characteristics for extruding reconstituted rice with beef powder

    J-D. Park, D-K. Kim, C-H. Kim, E-J. Choi, Y-B. Kim, E-M. Kim, J-S. Kum and H-Y. Lee

10A. Meat Products: New Developments

1. Sucuk and Pastirma: microbiological changes and formation of volatile compounds (Meat Sci. 95:912-918)

   G. Kaban

2. Control of microbiologically induced pore formation in cooked ham using starter cultures (Lactobacillus sakei)

   M. Loeffler, N. Rahn, M. Gibis, K. Herrmann, H. Schmidt and J. Weiss

3. Exploring bacterial metabolism of non-glucose energy sources in fermented meats

   F. Leroy, M. Janssens, T. Rimaux and L. De Vuyst

4. The use of pulsed electric fields to accelerate the salting of pork

   C.K. McDonnell, P. Allen, F. S. Chardonnereau, J. Arimi and J.G. Lyng

5. Characterisation of salt substitution in processed beef products combining spectroscopic, sensory and chemical analysis

   N. Perisic, R. Ofstad, A. Kohler and N. K. Afseth

10B. Meat and Gastronomy

1. Flavour profiles of loin cuts as influenced by age classification, nutritional background and post-mortem aging

   P. E. Strydom, O. C. Sehoole, M. Hope-Jones and S. M. van Heerden

2. Blade tenderization, aging method, and aging time affect eating quality of cull dairy cow Longissimus lumborum steaks

   E. Obuz, V. Gök, M.E. Dikeman and L. Akkaya

3. Effect of texture modification on warmed over flavour development in pureed beef meat

   H.T. Ma, B. Bhandari, J.A.G Regueiro and M. D. Guàrdia

4. Influence of partial or complete replacement of sodium with potassium chloride blends on protein extraction and meat quality of sausages

   J. Zhao and J.R. Claus

5. Influence of potassium chloride and calcium chloride on texture and emulsion stability of low sodium low cost sausage

   C. N. Horita, V. C. Messias, M. A. Morgano and M. A. R. Pollonio

6. Influence of fat content and storage duration on oxidation and physicochemical changes in frozen pork dumpling filler

   B. Kong, L. Huang, Y. L. Xiong, J. Zhao and Q. Liu

7. Protein oxidation during frozen storage of beef patties with added dog rose (Rosa canina l. ) extract

   M. Utrera, D. Morcuende and M. Estévez

8. Evaluation of effects of adding textured soy protein, okara and fat on technological characteristics of hamburgers

   F. A. G. Coró, N. F. Seibel, H. G. Falcão, J. C. Devidé, S. N. Ribeiro and M. M. Yamaguchi

9. Development and characterization of swine hamburger with added okara flour

   J. C. Devidé, S. N. Ribeiro, H. G. Falcão, J. Daniels, N. F. Seibel, M. M. Yamaguchi and F. A. G. Coró

10. Addition of oat fiber in meat breaded restructured product

    C. Fiorentin, A. Gallo, C. A. Iziquiel, M. Mafra, N. E. De Souza, N. F. Seibel, M. R. Pedrão and F. A. G. Coró

11. Effects of different sucrose stearate ester concentrations on the quality characteristics of ready-to-eat Samgyetang during storage

    E. Triyannanto and K. T. Lee

12. Fatty acid profile, cholesterol content, atherogenic (IA) and thrombogenic (IT) health lipid indices of different fermented dry sausages

    N. Parunović, M. Petrović, V. Matekalo-Sverak, D. Radojković, Č. Radović, N. StanišIć and D. Vranić

13. Effects of collagenase from Shewanella sp. on meat tenderization

    M. Abe, M. Tanabe, K. Nakade, M. Numata, N. Higashikuni, K. Kosai, Y. Miyaguchi and M. Ogawa

14. Effect of salt reduction on aroma active compounds from dry fermented sausages

    S. Corral and M. Flores

15. The drying kinetics of raw smoked sausages from horsemeat

    U. Chomanov, T. Tultabayeva and G. Kenenbay

16. Effects of high pressure combined with crude bacteriocins and Thai herb extracts on microbial and physical quality of fresh pork

    T. Yuwang, K. O. Intarapichet and R. Lautenschlaeger

17. Effects of tumbling condition on physicochemical and textural properties of soy sauce cured pork loin (M. longissimus dorsi)

    H. W. Kim, K. E. Hwang, Y. J. Kim, H. Y. Kim and C. J. Kim

18. Production of artisan dry-cured ham in Chile: evaluation of sensory and sanitary quality

    D. Manríquez, F. González and R. J. Nova

19. Evaluation of green tea extract as antioxidant in semi-dried sweet pork

    P. Tavitchasri, N. Janthiman, A. Thumdee and K. Pilasombut

20. Effect of replacing pork fat with vegetable oils on quality properties of pork sausages

    H. J. Lee, J. S. Choi, J. H. Lee, J. H. Kim, S. H. Lee, S. H. Choi and Y. I. Choi

21. Effect of Taiwan indigenous Cinnamomum osmophloenm kaneh. leaves powder on cooked duck breast meats

    Y. N. Huang and K. J. Lin

22. Effect of mixture ratio of pork and duck meat on quality characteristic in comminuted sausage

    G. Kang, S. Cho, P. Seong, S. Kang, K. Park, B. Park and J. Kim

23. Bioproduction of conjugated linoleic acid in sucuk (Turkish dry fermented sausage)

    C. O. Özer, B. Kiliç and G. Başyiğit-Kiliç

24. Effects of chicken skin and wheat fiber mixture on quality properties of chicken nugget

    H. Y. Kim, G. W. Kim, J. H. Choe, H. W. Kim and C. J. Kim

25. Modification of fatty acid composition in goat meat using linseed oil: effects on lipid peroxidation

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

26. Manipulation of broiler meat fatty acid composition using quercetin

    E. Oskoueian, M. Ebrahimi, N. Abdullah, M. A. Rajion and Y. M. Goh

27. Analysis of key characteristics of raw meat affecting the properties of cooked meat emulsion by partial least square (PLS) regression

    S. Sorapukdee, C. Kongtasorn, S. Benjakul and W. Visessanguan

28. The effect of red wine or olive extracts as natural antioxidants on omega-3 fatty acids enriched lamb patties

    I. Muíño, E. Apeleo, C. Pérez-Santaescolástica, M. T. Díaz, C. Pérez, J. De La Fuente, O. López, V. Cañeque, A. Rivas-Cañedo, R. Bermejo and S. Lauzurica

29. Portuguese traditional sausage, Alheira, made with different meat: sensory evaluation and texture.

    M. Elias, F. Mota, M. J. Fraqueza, A. Barreto and A. C. Agulheiro-Santos

30. Physico-chemical and sensory properties of tempeh extended beef patties

    J. Taylor, A. E. D. Bekhit and M. R. Chandraratne

31. The synergistic effect of starter cultures and freeze-dried vegetables on the fermented sausages ripening process

    R. Vinauskienė, V. Eisinaitė and D. Leskauskaitė

32. Effect of sodium nitrite on protein oxidation in pork myofibrillar proteins

    E. Vossen, K. Gevaert and S. De Smet

33. Influence of packaging method on the lipid and protein deterioration of precooked Korean beef Bulgogi

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

34. Antioxidant action of Mugwort extract alone and in combination with ascorbic acid in chicken nuggets

    K. E. Hwang, H. W. Kim, Y. J. Kim, C. H. Lee and C. J. Kim

35. Reducing salt and sodium nitrite in cooked turkey ham: effect of celery extract and starter culture on physicochemical properties

    R. Do Nascimento, C. I. Carraro, B. A. Santos, P. C. B. Campagnol and M. A. R. Pollonio

36. The effect of nitrite source and partial substitution of sodium chloride on the functionality, quality and consumer acceptability of restructured hams

    Z. Pietrasik and N. J. Gaudette

37. Evaluation of attributes related to juiciness and tenderness of breast meat of spent birds, cocks and breeder hens, after aging

    J. L. M. De Mello, F. B. Ferrari, M. P. Berton, A. B. B. Rodrigues, R. A. De Souza, T. T. Diniz, L. M. Villa and H. Borba

38. Shear force and cooking weight loss of broiler meat submitted to different cooking methods

    J. L. M. De Mello, R. A. De Souza, F. B. Ferrari, A. B. B. Rodrigues, A. Giampietro-Ganeco, H. Borba and P. A. De Souza

39. Effects of replacing pork back fat with corn oils and sea mustard fiber on quality of reduced-fat patties

    Y. S. Choi, H. W. Kim, K. E. Hwang, D. H. Song, M. S. Choi, J. H. Choi and C. J. Kim

40. Effect of sodium tripolyphosphate on gelation properties of low-salt beef gels

    E. Çarkcioğlu, A. J. Rosenthal and K. Candoğan

41. Effects of brewers spent grain dietary fiber on quality characteristics of low-fat chicken sausages

    M. S. Choi, K. E. Hwang, D. H. Song, Y. S. Choi and C. J. Kim

42. Quality changes and oxidation of porcine Longissimus dorsi during frozen storage at different temperature

    X. Xia, B. Kong, Q. Chen, Y. Ding, L. Huang and N. Pan

43. Color, pH and water activity evaluation of poultry meat from different creations poultry meat

    H. Borba, A. Giampietro-Ganeco, R. A. De Souza, J. L. M. De Mello, A. B. B. Rodrigues, C. L. Silva, H. C. Neto and T. T. Diniz

44. Qualitative characteristics of different commercial cuts of broilers reared under conventional and free-range systems

    A. G. Ganeco, H. Borba, R. A. De Souza, J. L. M. De Mello, P. A. De Souza, T. M. A. De Lima, F. B. F. De Lima and F. B. Ferrari

45. Study on the physicochemical properties and microstructure of the gel formed by salt-soluble muscle proteins added with Hsian-tsao gum at different levels

    J. Li, M. T. Chen, A. Jiang and H. W. Ockerman

46. Studies on application of functional activities of Douchi (a traditional fermented food of China) in meat products

    L. Wu, A. Jiang, J. Hu, Z. Qu, J. Li, M. T. Chen, Y. Z. Li and H. W. Ockerman

47. Effects of preblending of salt, phosphate, and bicarbonate solutions on pork sausage

    H. J. Lim, Y. J. Ha, E. Y. Jung, H. W. Seo, S. T. Joo and H. S. Yang

48. Effect of Chrysanthemum boreale makino extract on tenderness of longissimus muscle on Hanwoo (Korean native cattle)

    E. Y. Jung, H. J. Lim, H. W. Seo, H. S. Yang and S. T. Joo

49. Effect of injection liquid edible tallow with different binder agents on beef M. semimembranosus steak quality

    H. W. Seo, E. Y. Jung, H. J. Lim, S. T. Joo and H. S. Yang

50. Investigation of the effectiveness of the nanotechnological form of ascorbic acid for cooked sausages

    A. B. Lisitsyn, V. V. Nasonova, L. A. Veretov and E. K. Tunieva

51. Feedlotting increases ante mortem temperature of beef cattle

    R. H. Jacob, V. Surridge and R. D. Warner

52. Changes in the heat-induced gel structure and physical properties of myofibrillar protein fermented with psychrotrophic lactic acid bacteria

    T. Hayashi and S. Haga

53. Effects of duck feet gelatin on quality properties of low-fat sausages

    E. J. Yeo, D. H. Song, Y. K. Ham, F. Y. He and C. J. Kim

54. Effects of rendering methods on the yield and quality characteristics of chicken fat from broiler skin fat

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

55. Effects of pork collagen and wheat fiber on quality properties of reduced-fat sausage as a fat replacer

    Y. K. Ham, Y. J. Kim, E. J. Yeo, Y. B. Lim and C. J. Kim

56. Formation of zinc protoporphyrin IX during the production process of dry fermented sausages

    H. De Maere, E. De Mey, L. Dewulf, H. Paelinck, S. Chollet and I. Fraeye

57. Technological and shelf life considerations of beef patties containing partial fat substitutions of encapsulated and unencapsulated fish oils

    D. F. Keenan, C. Lefranc, P. Allen, J. P. Kerry and R. M. Hamil

58. Sensory acceptance and technological characteristics of beef burgers with partial replacement of meat and fat by pea fiber

    Y. J. Polizer, M. H. Hirano, D. Pompeu and M. A. Trindade

59. Physicochemical and textural properties of ground chicken breast massaged with supercooling solution

    D. H. Song, H. W. Kim, M. S. Choi, S. J. Jang and C. J. Kim

60. Effect of carrot-feeding on the color and fat rancidity of pork

    W. Chumnqoen, Y. H. Chuan, I. C. Chen, W. T. Wang, Y. S. Liao, M. Y. Lin, L. K. Liang, N. Hongtong, Y. C. Liu, Y. F. Hsu, Y. Z. Wang, C. T. Lin, D. C. Liu and F. J. Tan

61. Salt reduction in cooked ham: effect of tumbling and salt level on protein extraction and salt diffusion

    G. Barbieri, F. Dallatana, M. Franceschini and G. Barbieri

62. Effects of starter cultures on microbial changes during production of novel Thai fermented beef snack sticks

    R. Limsupavanich, A. Swetwiwathana, K. Pilasombut (Pilasombat), J. Sethakul and A. Jindaprasert

63. Reducing sodium in a meat emulsion model system prepared with mechanically recovered chicken meat

    S. E. Yotsuyanagi, M. M. Harada, A. L. S. C. Lemos, C. J. Contreras-Castillo, R. C. S. C. Ormenese and E. A. Yamada

64. Effect of dietary conjugated linoleic acid supplementation on the technological properties of backfat of pigs.

    C. Bothma, G. Osthoff, C. C. Joubert, A. Van As, J. C. Swarts, H. L. De Kock and A. Hugo

65. Formulation of sausage with added pork testicles as an offal ingredient

    S. E. Yotsuyanagi, D. S. Lucas, M. M. Harada, S. R. Oliveira, J. C. Andrade, L. W. Abreu and E. T. F. Silveira

66. Sensory acceptance of lamb burger prepared with natural antioxidants

    R. de P. P. Fernandes, M. P. De Melo, F. G. Tonin, S. M. A. Pugine, A. A. Silva and M. A. Trindade

67. Drying characteristics of traditional dry-fermented sausage Petrovská klobása as influenced by different environmental conditions

    P. Ikonic, T. Tasic, L. Petrovic, V. Tomovic, B. Ikonic, N. Dzinic, B. Sojic, S. Skaljac and M. Jokanovic

68. Protein evolution on meat juice extracted from heifer meat of Hanwoo as affected by heating temperatures and aging days

    J. E. Yang, D. Jeong, H. Van Ba, T. Amna, A. S. Sivakumar, S. Cho, I. K. Cho and I. Hwang

69. Examination of cooked sausages enriched with polyunsaturated fatty acids

    A. V. Ustinova, M. A. Aslanova, L. B. Fedulova and E. K. Tunieva

70. Effects of Debaryomyces hansenii and Candida zeylanoides on textural and sensory properties of traditional Turkish Sucuk

    I. Ozturk and O. Sagdic

71. Salt reduction in cooked ham by using high pressure processing

    A. Tamm, T. Bolumar, B. Bajovic, S. Toepfl and V. Heinz

72. Evaluation of competitiveness and adaptation ability of autochthonous starter cultures in Sucuk fermentation

    Y. Ç. Sezer, Z. Kesmen, A. E. Yetiman and H. Yetim

73. Effect of Yarrowia lipolytica on the aroma characteristics of Turkish fermented sausages (Sucuk)

    D. Büyüktaş, P. Kadiroğlu and F. Korel

74. The effect on free amino acid composition of different nitrite levels in Pastirma production, a Turkish dry meat product

    E. Erdemir and M. I. Aksu

75. The some chemical quality properties of Sirt, Sekerpare, Bohca and Kusgomu Pastirma types, a Turkish dry meat product

    N. Çakici and M. I. Aksu

76. Low-cost emulsion-type sausages reformulated with reduced sodium content: effects of Na-lactate replacement by K-lactate on color and texture profile

    R. Nascimento, T. L. C. De Oliveira, N. M. M. Alencar, M. T. E. L. Galvão, D. B. Moura, A. C. S. Barreto, M. A. Morgano and M. A. R. Pollonio

11A. New Developments in Meat Packaging

1. Preservation effects of active packaging membrane from allyl isothiocyanate molecularly imprinted polymers cooperating chitosan on chilled meat

   L. Kuan, H. Yunan, W. Jian and Z. Qiujin

2. Discoloration and microbial growth of beef stored under aerobic conditions

   S. Li, G. Zamaratskaia, S. Roos, K. Båth, J. Meijer and M. Johansson

3. Application of different kinds of packaging to prevent greying of a special type of chilled sausages

   D. Gibis and K. Rieblinger

4. Effects of low temperature cooking method on roast beef removed from five different muscles

   P. T. Laspiere and I. Legrand

5. Can information influence the value and quality perception of beef?

   A. B-D. A. Bekhit

6. Infusion of kiwi fruit extract containing actinidin into M. longissimus dorsi and M. biceps femoris improves consumer sensory scores

   P. Mcgilchrist, M. Konarska, J. Philpott and R. J. Polkinghorne

7. Sensory profile of low sodium salami added of potassium and calcium chloride blends

   B. A. Dos Santos, P. C. B. Campagnol, M. . T. E. L. Galvão, M. A. Morgano, A. G. Cruz, R. Wagner and M. A. R. Pollonio

8. Premilinary study of characterization of Slovenian protected dry meats using a chemometric approach

   B. Žlender, T. Polak, M. Skvarča, M. Lušnic Polak, Š. Može Bornšek, V. Tomović and L. Demšar

9. Physico-chemical composition and sensory quality of anchovies (Engraulis encrasicolus) from the Northern Adriatic

   T. Polak, B. Žlender, A. Glavič, M. Skvarča, M. Lušnic Polak and L. Demšar

10. Sensory tenderness of three beef cuts from carcasses of different age classifications, diets and aged over two aging periods

    P. E. Strydom, O. C. Sehoole, M. Hope-Jones and S. M. van Heerden

11. Consumer and trained sensory panel evaluations of four muscles from dry- and wet-aged beef rib eyes and top sirloin butts cut using innovative merchandising styles

    A. M. Smith, K. B. Harris, D. B. Griffin, R. K. Miller, C. R. Kerth and J. W. Savell

12. Injection of pork loins with the long chain fatty acid docosahexaenoic acid (DHA) and its effect on flavour

    W. J. Meadus, T. D. Turner, M. E. R. Dugan, J. L. Aalhus, P. Duff, D. Rolland, B. Uttaro and L. L. Gibson

13. Sensory quality of different pork cuts was influenced by sex, cut type, cooking method and endpoint temperature

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

11B. Meat Based Functional Foods

1. Development and assessment of healthy properties of meat-based functional foods

   B. Olmedilla-Alonso, J. Jiménez-Comonero and F. J. Sánchez-Muniz Meat Sci. 95:919-930

2. Effect of kiwifruit and flaxseed flours on the texture of salami

   A.A. Bekhit, X. Tian, A. Carne and M. Ha

3. Starch and fibre in whole-muscle cooked ham: yield, microstructure and sensory discrimination

   V.C. Resconi, D.F. Keenan, S. Gough, L. Doran, P. Allen, J. P. Kerry and R. M. Hamill

4. Bifidobacterium growth-promoting peptide isolated from papain-digested meat proteins

   K. Arihara, S. Aoyagi and M. Ohata

5. Sensory perception of Italian Simmental beef enriched with omega-3

   M. Corazzin, S. Favotto, L. Silvestrelli, E. Bianco, D. Davanzo and E. Piasentier

6. Antioxidant activities of protein hydrolysates from red tilapia (Oreochromis niloticus) fillet as influenced by thermolysin and alcalase

   N. A. Daud and A. S. Babji

7. Biochemical properties of myofibrillar protein hydrolysates isolated from catfish (Pangasius sutchi)

   L. Najafian, M. Nadalian and A. S. Babji

8. Meat products containing hydrolysed by-products – a health perspective

   L. Meinert, M. Tøstesen, C. Bejerholm, K. Jensen and S. Støier

9. Chemical characterization and antioxidant properties of Maillard reaction products formed by porcine plasma protein hydrolysate and reducing sugar

   Q. Liu, J. Li, B. Kong, N. Jia, P. Li, D. Zheng and H. Zhang

10. Technological properties of resistant starches as fat replacer in bologna sausage

    C. I. Carraro, R. Nascimento and M. A. R. Pollonio

11. Properties of w1/o/w2 emulsions as potential fat replacers in meat products

    R. Bou, S. Cofrades and F. Jiménez-Colmenero

12. The effects of using hazelnut oil in water emulsion and hazelnut powder on emulsion properties of reduced fat sausages

    M. Urgu, A. Kara and M. Serdaroğlu

13. Effect of water-in-olive oil emulsion and carrot powder addition on some emulsion properties of reduced-fat model system meat emulsion systems

    A. Kara, M. Urgu, B. Nacak and M. Serdaroğlu

14. Effect of chemically synthesized pork peptides on proliferation of SW480 human colon cancer cells

    K. H. Seol, S. J. Seok, H. W. Kim, M. H. Oh, B. Y. Park and M. Lee

15. Health aspects of nanoclays used in nanocomposite foor packaging materials

    F. Tornuk, M. Hancer and H. Yetim

16. Influence of LED-illumination on discolouration and oxygen uptake on cured boiled sausage

    N. Böhner, W. Danzl and K. Rieblinger

17. Material analysis of retort pouches used for Samgyetang and their stability against physical damage during distribution

    G. H. Jang, M. J. Jang, E. Triyannanto and K. T. Lee

18. Residual nitrite content of sliced-pastfirma as affected by oxygen scavengers and modified atmosphere packaging during refrigerated storage

    E. Carkcioglu, E. Gültekinoglu and K. Kandogan

19. Optimising the eating quality and shelf-life of retail pork cuts using muscle-specific three-gas MA-packaging

    M. A. Tørngren, M. Darré and L. Kristensen

20. Effect of modified atmosphere and age at slaughter on the lipid oxidation and the instrumental color of lamb meat

    R. E. F. Macedo, G. M. Silva, E. R. Stahlke, L. S. rossa, A. J. Pereira and F. B. Luciano

12. Hot Topics

1. New developments in shockwave technology intended for meat tenderization: opportunities and challenges (Meat Sci. 95:931-939)

   T. Bolumar, M. Enneking, S. Tophel and V. Heinz

2. Water holding and transport during cooking of meat from a soft matter perspective (Meat Sci. 95.940-957)

   R. van der Sman

3. Use of peptidomics in differentiating horse from beef meat

   M. Palés, P. Corell, E. Sentandreu, C.B. Amat, A. Ouali and M. A. Sentandreu

4. Muscle structure hierarchy: a biophysical mechanism for radical-induced variation of protein oxidation and functionality in processed meat products

   Y.L. Xiong, Z. Liu and J. Jiang