December 2016 – Digicomst

December 24, 2016May 28, 2020

2016

Additional information

Session 1 Meat sustainability

Effect of chilled storage (up to 8 weeks) on lamb meat quality traits

C. E. O. Coombs, B. W. B. Holman, R. J. van de Ven, M. A. Friend and D. L. Hopkins
Carcass and meat quality of spent hens from dual purpose vs layer genotypes when fed a by-product diet

S. Mueller, M. Kreuzer, R. E. Messikommer and I. D.M. Gangnat
Effect of dried mealworm larvae probiotics on quality and oxidative stability of meat in broilers

Md. M. Islam, H.-S. Mun, A. B. M. Rubayet Bostami and C.-J. Yang
Dry vs raw mealworm larvae probiotics on meat quality and shelf life in grower-finisher pigsy

Md. M. Islam, A. B. M. Rubayet Bostami, H.-S. Mun and C.-J. Yang
Muscle protein degradation and tenderization of the bovine longissimus muscle using various mushroom extracts

H. K. Kim, J. S. Kim, K. B. Ko, D. G. Kang and Y. C. Ryu
Effect of dietary supplementation of Lasia spinosa thw. powders on carcass and meat quality of finishing barrows

J. Mitchaothai, R. Lertpatarakomol and P. Jaipeng
Carcass quality of culled dairy cows and fattening dairy steers raised by members of beef cluster cooperative in Thailand

J. Chainam and Y. Opatpatanakit
Efficacy of probiotics (Bactosac-P) additions improves performances in fattening pigs and carcass characteristics

W. Jaikan, S. Wongtangtintan, N. Banglarp, P. Thitisak, S. Tanpong and J. Khajarern
Growth performance, carcass characteristics and meat composition of native Thai beef cattle fed diets differed in feeding levels in the tropics

N. Tangjitwattanachai and K. Sommart
Meat consumption trends in the United States

L. Basu and H. W. Ockerman
Carcass quality and meat quality of fattening pigs derived from different terminal boars

K. Chaweewan, W. Thaenthanee, C. Chaosap, R. Limsupavanich and R. Sitthigripong
Carcass quality and meat quality of fattening pigs derived from Pakchong 5 and Duroc breed terminal boars

W. Thaenthanee, K. Chaweewan and C. Chaosap
Growth performance and meat quality of broilers fed diets supplemented with Piper sarmentosum roxb. leaves

Pastsart U. and Pimpa O

Session 2 Marketing and consumer science

Native chicken attributes influencing consumers’ purchasing decision

K. Poontawee, A. Daloonpate and V. Limsombunchai
Consumers’ acceptance and willingness to pay for dual- purpose poultry products

I. D. M. Gangnat, S. Müller, M. Kreuzer, M. Siegrist and V. H. M. Visschers
Emulsified & dried meat products intakes and their relationship between dietary risk perceptions in Taiwan

H. L. Kuo, S. M. Lin, D. C. Liu, F. J. Tan and M. T. Chen
Relationships between physicochemical and sensory traits of broiler and Korean native chicken breast

D.-G.Yim, C. Jo, J.-Y. Park and K.-C. Nam
Consumers’ acceptability of a functional plant sterol- enriched deli-style turkey product

S. Grasso, F. J. Monahan and N. P. Brunton
Lamb growth reduces shear force in the longissimus muscle

K. R. Kelman, L. Pannier, D. W. Pethick and G. E. Gardner
Impact of mastication on the gastric digestion of frankfurters : case of elderly

T. Sayd, M. A. Peyron, S. Viet and V. Santé-Lhoutellier
Policy framework and development interventions for promoting beef cattle production in Thailand

T. Haitook, T. Khammeng, J. Sethakul and T. Srisakdi
Purchase patterns of chicken meat in southeast Europe

D. Skunca, I. Tomasevic, N. Zdolec, R. Kolaj, G. Aleksiev and I. Djekic
Sensory differences between young, middle aged and elderly assessors for beef steak of varying texture

P. M. Conroy, M. G. O’Sullivan, R. M. Hamill and J. P. Kerry
Comparison of sensory profiles of bovine muscles (LD, GM, ST) using traditional and rapid analysis mapped with affective testing

S. S. Coyle, M. G. O’Sullivan, A. P. Moloney and J. P. Kerry
Sensory comparison of muscles (LD, GM, ST) from Charolais and Limousin bulls fed on pasture, grass silage and concentrate supplementation

S. S. Coyle, M. G. O’Sullivan, A. P. Moloney and J. P. Kerry
Demographic factors have only minor effects on a consumer’s perception of the eating quality of beef

S. P. F. Bonny, J.-F. Hocquette, D. W. Pethick, P. Allen, I. Legrand, J. Wierzbicki, L. J. Farmer, R. J. Polkinghorne and G. E. Gardner

Session 3 Exploring niche market fresh meat and consumer science

Meat quality characteristics in Argentinean and Italian beef for sale at the Italian supermarket

S. Barbera
Variation in nutritional composition of lamb leg cuts

S. M. Fowler, J. M. Hoban, D. W. Pethick and D. L Hopkins
Micro-NIR spectroscopy for the authentication of South African lamb

S. W. Erasmus, M. Manley, M. Muller and L. C. Hoffman
Relationships between physicochemical and sensory traits of broiler and Korean native chicken breast

D.-G. Yim, C. Jo, J.-Y. Park and K.-C. Nam
Influences of marbling levels on water holding capacity, juiciness and tenderness of pork loin and Thai consumer responses

S. Noidad, R. Limsupavanich and S. Suwonsichon
Comparing chilled and frozen storage on lamb sensory quality parameters

C. E. O. Coombs, D. L. Hopkins, B. W. B. Holman, R. J. van de Ven and M. A. Friend
The reduction of NA and fat levels in traditional breakfast sausages developed for the elderly and the effects on physiochemical and sensory properties

P. M. Conroy, M. G. O’Sullivan, R.M Hamill and J. P. Kerry
Effect of cut and aging on cooking loss and shear force of culled Kabinburi cows

C. Janthasorn, A. Putratnung and N. Chomnart
Short term-heat stress and vitamin E supplementation affect carcass weight, muscle omega-6 fatty acid and meat quality in lambs

E. N. Ponnampalam, S. S. Chauhan, M. G. Kerr, D. L. Hopkins, T. Plozza and F. R. Dunsea

Session 4 Technologies to increase carcass and meat quality

Influence of finishing diet (concentrate vs. cereal) on chemical composition and physicochemical characteristics of broiler chicken

R. Domínguez, J. Méndez, L. Purriños, D. Franco, P. Cachaldora and J. M. Lorenzo
Potential rapid test of electrical conductivity (EC) related to microbial load

S. Nuanualsuwan, P. Sirotamarat, R. Namkratok and P. Wongnak
Colour of meat broth as an indicator of the beef quality

S. Barbera
Design of a novel bionic rodent bone crusher and its application

Z. Sun,W. Jia, C.-H. Zhang and S.-J. Li
Measurement of malondialdehyde in cured meat products without interference from the ingredients

S. Jung, J. R. Lee, C. W. Lee, K. C. Nam and C. Jo
Preparation of gelatin from chicken bone residue with hot-pressure extraction

J. Y. Yue, J. Z. Wang, W. Jia and C. H. Zhang
Infusion of nitrite into meat batter by atmospheric pressure plasma treatment

J. Lee, Y. Lim, W. Choe, H. I. Yong, C. Jo and S. Jung
Antioxidative potential and activity of juice concentrate of Perilla frutescens var. acuta kudo leaves

C. W. Lee, J. Lee and S. Jung
Effect of linseed level and feeding duration on performance, carcass and meat quality in cull ewes

C. Sañudo, M. M. Campo, J. L. Olleta, E. Muela, R. M. G. Macedo and F. A. F.Macedo
Effect of feeding, muscle and packaging on visual colour acceptability of meat from Avileña – Negra Ibérica breed

M. Barahona, J. L. Olleta, M. A. Hachemi, C. Sañudo, L. L. Magno, M. M. Gonzalez and M. M. Campo
Carcass chilling method effects on color and tenderness of bison meat

M. A. Mickelson and J. R. Claus
The effect of rearing systems on carcass traits and meat quality in Taiwan game hens

R. Sakata, S. Takeda, C.-Y. Lin and T.-C. Wan
Effects of rice bran and extruded soybean on growth performance, carcass characteristics, chemical composition and sensory evaluations of Hanwoo (native Korean cattle) steers

C. Choi, H. Kwon, K. K. Jung, S. I. Kim, K. H. Baik, J.-Y. Lee, D. Y. Kim, J. H. Lee, C. Y. Choi, N. G. Lee and B. S. Jang
Meat quality of pork fed diets with different levels of palm kernel meal as alternative sources of corn

J. Y. An, H. I. Yong, H. Lee, B. O. Kim, Y. Y. Kim and C. Jo
High pressure processing improves the eating quality of sausage with reduced fat

H. Yang, H. Zheng, X. Xu and G. Zhou
Effect of illite and loess on growth performance and immune characteristics in finishing pig

J. H. Ryu, Y. S. Choi, J. K. Lee, J. T. Jeong, J. S. Choi and Y. I. Choi
Novel approach to USG measurements on the longissimus muscle of pig carcasses

A. Ludwiczak, M. Stanisz, D. Lisiak, M. Bykowska, J. Składanowska and P. Ślósarz
Effect of different degrees of acute heat stress on broiler meat quality

M. Zhang, R. Liang, Y. Zhang and X. Luo
Anti-wrinkle effect of leg bone hydrolysates and oil from Jeju crossbred horses

H.-J. Kim, D. Kim, H.-J. Kim, H. Kim, J.-S. Kim, H.-S. Chae and A. Jang
Stability test for the cosmetic cream containing oil extracts from Jeju crossbred horse

J.-S. Kim, D. Kim, H.-J. Kim, H.-J. Kim and A. Jang
On-line prediction of pork loin quality with the VQG pork loin grading camera

L. W. Lucherk, M. F. Miller, T. L. Wheeler, D. A. King and S. D. Shackelford
Effect of crossbreeds and sexes on pig’s carcass traits and meat quality

S.-Y. Lin and Y.-C. Wu
Effects of chicory fiber and smoking treatment on quality characteristics of restructured meat products

J. T. Jeong, Y. S. Choi, J. K. Lee, J. S. Choi, J. H. Kim, J. H. Lee and Y. I. Choi
The effects of various dietary fibers addition on the quality characteristics of blended pork meat

J. K. Lee, Y. S. Choi, J. T. Jeong, J. S. Choi, J. Y. Jeong and Y. I. Choi
Comparison of meat quality characteristics of longissimus muscle from purebred and three-way crossbred pigs

J. T. Jeong, Y. S. Choi, J. K. Lee, J. S. Choi, Y. C. Jung, J. H. Jung and Y. I. Choi
Pig bristles – an underestimated biomass resource

M. Gonzalo,C. M. Jespersen, K. Jensen, S. Støier and L. Meinert
Effects of extraction time on physico-chemical characteristics of shank bone extract in Hanwoo

J. K. Lee, Y. S. Choi, J. T. Jeong, J. S. Choi and Y. I. Choi
Comparison of intramuscular fat and collagen content between Duroc purebred and crossbred pigs

W. Kheawrod and C. Chaosap
Effects of feeding illite and loess on carcass and meat quality characteristics in finishing pigs

Y. S. Choi, J. K. Lee, J. T. Jeong, J. S. Choi and Y. I. Choi
Distribution of marbling score in culled dairy beef in central Thailand

T. Supphakitchanon, B. Kiratikrankul, J. Chainam and Y. Opatpatanakit
Effect of hot boning, electrical stimulation and PI-VAC post mortem interventions on the physico-chemical characteristics and eating quality of pork M. longissimus thoracis et lumborum muscles from Pietrain and Duroc pig breeds

D. F. Keenan, J. P. Kerry and P. Allen
Comparison of the effects of two levels of the beta-adrenergic agonist Ractopamine and Zilpaterol, over three exposure periods, on meat quality

M. Hope-Jones, P. E. Strydom and S. M. van Heerden
Uruguayan national beef quality audit-2013: a survey of beef industry related to quality and value of cattle

M. d. Campo, G. Brito, D. Correa, A. Borca, G. Toyos, F. Albin, R. S. Julián and R. Robaina
Effect of castration and ageing time on the quality of beef from male dairy cattle

Y. Nian, J. P. Kerry, R. Prendiville and P. Allen
Effect of breed- and sex-type on meat tenderness and colour of goat M. longissimus lumborum

L. Frylinck, G. L. van Wyk, S. M. van Heerden, J. D. Snyman and P. E. Strydom
Effects of SNPs in the calpain-1 and calpastatin genes on tenderness in South African crossbred beef cattle

A. Basson, L. Frylinck, J. Anderson, S. M. van Heerden and E. van Marle-Köster
Nutritional interventions to decrease dark cutting in grass fed cattle

C. G. Jose, K. Loudon, C. Martino and P. McGilchrist
Effect of antioxidants supplementation, Andrographis paniculata, tumeric and vitamin E on meat quality of crossbred goat

N. Chauychuwong, R. Chauychuwong and K. Soisuwan
Evaluation of possibility to use Staphylococcus carnosus ATCC 51365 bacterial strain in nitrite curing process of meat

P. Szymanski and D. Kolozyn-Krajewska
Effect of summer supplementation on animal performance and carcass quality traits of grazing Hereford steers in Uruguay

X. Lagomarsino, F. Cazzuli, M. d. Campo and F. Montossi
Attempt to enhance EUROP system for pig carcasses classification with information about the quality of meat

P. Janiszewski, D. Lisiak, P. Ślósarz, K. Borzuta, K. E. Grześkowiak, B. Lisiak, P. Szymański,R. Ślósarz, K. Powałowski and Ł. Samardakiewicz
Compositional and dimensional factors influencing pork belly firmness

O. P. Soladoye, B. Uttaro, S. Zawadski, J. L. Aalhus, C. Gariépy, M. E. R. Dugan, P. Shand and M. Juárez
Evaluating pork carcasses without SEUROP classification system

D. Lisiak, K. Borzuta, R. Jędrzejczak, P. Janiszewski and P. Ślósarz
The effect of oil palm fronds and Napier grass as roughage in total mixed ration supplemented with bypass fat on meat quality of feedlot cattle

B. Binsulong, U. Pastsart and O. Pimpa
A probe for measuring GR depth in Australian lamb carcases

S. M. Fowler, J. Hoban, R. van de Ven, M. Boyce, A. Williams, D. W. Pethick and D. L. Hopkins
Effect of gender on the meat color and tenderness of feedlot Nellore cattle

J. F. M. Gómez, A. S. Netto, D. S. Antonelo, H. B. Silva, J. Silva, G. A. Sene, M. R. Mazon, N. P. Dias, P. R. Leme and S. L. Silva
Effect of breeds on growth performance and carcass performance on Thai beef cattle

K. Boonyanuwat, P. Sirisom and V. Ngamsomrit
A comparison of Limousin and Charolais crossbred cattle for growth performance and carcass quality

K. Ackhahad, S. Chokcharean and K. Boonyanuwat
United States fresh and frozen and Australian frozen goat carcass traits and meat yields

J. C. Gregorie, J. N. Maynard and K. W. McMillin
Influence of cattle category, breed and ageing on the sensory quality of meat from Northwest of Argentina

P. Lucas, A. B. Picallo, A. M. Pereyra, J. F. Madero, M. E. Cossu, E. B. Coste, P. C.Gambetti, F. Rozen and J. J. Grigera Naón
Effects of glycerine in concentrated feed on carcass charecteristics of Angus crossbred cattle

N. Sarataphan, N. Thavara, N. Jaree, K. Hongyuntarachai, W. Paisalrungphana and S. Teepatimakorn
Sarcomere lengths and goat meat tenderness after applying two “ideal” post slaughter procedures

P. Pophiwa, E. C. Webb and L. Frylinck
Lairage time and temperament effects on glycogen content in hereford steers

F. O. Costa , M. del Campo, G. Brito, J. M. S.de Lima, A. C. Sant’Anna and M. J. R. P. da Costa

Session 5 Animal welfare and slaughter

Prevalence of Salmonella spp. Contamination in fresh chicken meat from slaughterhouses

T. Boonkerd and V. Areekul
The halal meat industry: challenges of the authorization, validation and production opportunities

A. M. Ahhmed, R. Sakata, B. S. Nasr and H. Yetim

Session 6 Microbiological and chemical safety

Biogenic amine inhibition of Harbin dry sausage by inoculation with Staphylococcus xylosus and Lactobacillus plantarum

B. Kong, Q. Sun, D. Zheng and Q. Chen
Application of mass spectrometry in detection of foodborne pathogens

S. Jadhav, A. Karpe, D. Beale, K. Kouremenos and E. A. Palombo
Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready to eat meat products on UK market

F. Lu, G. K. Kuhnle and Q. Cheng
Microbial risk assessment of Staphylococcus aureus in retail pork distributed in city of Bangkok

S. Nuanualsuwan, P. Sirotamarat, R. Namkratok and P. Wongnak
Evaluation of the spoilage potential of bacteria isolated from chilled chicken

G. Y. Wang, H. H. Wang, X. L. Xu and G. H. Zhou
Using beef meat colorimetrics to predict microbial loading following chilled-then-frozen storage

C. E. O. Coombs, B. W. B. Holman, D. Collins, M. A. Friend and D. L. Hopkins
Highly diverse microbial communities in vacuum-packd chilled pork during storage

F. Zhao, G. Zhou, K. Ye, S. Wang, X. Xu and C. Li
Parsley extract as an alternative for curing salt in mortadella-type sausages – impact on the growth of Listeria monocytogenes

G. Riel, A. Boulaaba, J.Popp and G.Klein
Effect of atmospheric cold plasma (ACP) on Escherichia coli, Listeria monocytogenes and Salmonella enterica serovar typhimurium on ready-to-eat mortadella-type sausage

P. Benecke, B. Ahlfeld, A. Boulaaba, J. L. Zimmermann and G. Klein
Evaluation of inhibitory efficiency for Listeria and Staphylococcus using chinese mahogany extract spray coating on the surface of sliced pork ham

H. C. Wei, R. Thammasena, C. W. Fu, P. Y. Li, Y. H. Tang, Y. C. Chang, H. Y. Chiu, C. F. Hsiao and D. C. Liu
Antilisterial effects of hop alpha and beta acids in turkey slurry at 7 and 37 °c

T. Sansawat and I. Kang
Inhibition of Listeria monocytogenes in deli-style turkey using hop acid extracts with or without potassium acetate and potassium diacetate

T. Sansawat, P. Singh, M. Silva, H. C. Lee and I. Kang
High hydrostatic pressure to improve hygienic quality of commercial duck meat products

J. Oh, H. J. Lee, S. Y. Kim, S.Jung, K. C. Nam and C. Jo
Flexible thin-layer plasma in package: Inactivation effect of bacteria and mold and physiochemical properties in beef jerky

H. Lee, H. I. Yong, H. J. Lee, J. Y. Park, W. Choe and C. Jo
Metagenetic analysis of the bacterial flora dynamics of biopreserved pork meat

A. Bozec, A. Le Roux and C. Feurer
Analysis of microbial communities from different Jinhua ham factories

Q. F. Ge, G. H. Zhou and FW. G. Zhang
Spoilage microorganisms in South East Asia meat products and control measures with lactates/acetates at low pH

A. L. Nguyen, K. Brookmeyer and O. Sliekers
Sterilization of Bacillus cereus spores by a combination of high-pressure treatment and subsequent heat treatment

M. Ogino and T. Nishiumi
Effect of oil types on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled chicken

W. Wongmaneepratip and K. Vangnai
Effects of self-carbon dioxide-generation material for active packaging on microbial growth in beef during cold storage

S. J. Lee, S. Y. Lee, H. S. Kim, S. Y. Yoon, O. Y. Kim, D. Y. Lee, G. D. Kim, G. B. Kim, S. K. Jin and S. J. Hur
In vitro inhibitory activities of lactic acid solution and crude bacteriocin against meat pathogenic bacteria

K. Pilasombut, S. Saringkhan and N. Ngamyeesoon
Effect of lactic acid and bacteriocin on improviving microbiological safety of E-San sausage, a Thai fermented meat product

K. Pilasombut, S. Saringkhan and N. Ngamyeesoon
Assessment of formation of mixed chlorinated / brominated diphenyl ethers and brominated dioxins / furans during food processing

R. Jędrzejczak, M. Roszko and K. Szymczyk
Effect of microbial contamination conditions of slaughtering and splitting process on microbial diversity of chilled vacuum-packaged beef during storage

R. Liang, L. Zhu, Y. Mao, Y. Zhang, L. Niu, P. Dong, X. Ynag, M. Zhang and X. Luo
Amino acid profile of turkey hens for the detection of meat fraud: A feasability study

B. Kranz, S. Andrée and D. A. Brüggemann
Factors affecting the formation of carcinogenic n-nitrosopiperidine (NPIP) in cured meat model system

J. Auschanalimpakorn and K. Vangnai
Effect of carrot and ripe papaya peels on qualities and residual nitrite of chinese sausage during storage

K. Chunwijitra, K. Sujirachato, N. Sinlapathongkum and K. Vangnai
Structural changes of residual nitrate, nitrite and n-nitroso compound as carcinogenic substance during in vitro human digestion

H. S. Kim, S. Y. Lee, S. Y. Yoon, D. Y. Lee, O. Y. Kim, M. S. Chung and S. J. Hur
Positive modulation of meat microbial ecology by feeding strategies

L. Saucier, A. P. Koné, D. Gagné, D. Cinq-Mars and F. Guay
Effect of UV-C irradiation on formation of polycyclic aromatic hydrocarbons in model system

R. Phuatphong and K. Vangnai
Chemical and microbiological quality of traditional Thai fermented meat (Nham) using pediocin PA-1 producer (Pediococcus pentosaceus TISTR 536) as starter culture

N. Joraka, S. Kerdpiboon, A. Jindaprasert and A. Swetwiwathana
Plantaricin W producer : Lactobacillus plantarum SS7 isolated from Isan-sausage (traditional Thai fermented meat-rice sausage)

A. Swetwiwathana, A. Jindaprasert, T. Zendo, J. Nakayama and K. Sonomoto
Subtyping and virulence-related characterization of Listeria monocytogenes isolated in the Portuguese ready-toeat meat-based products food-chain

A. R. Henriques, M. J. Fraqueza
Effect of Enterococcus faecium EK13 bacteriocin-like inhibitory substances at differents concentrations on the survival of Listeria innocua in a meat model

A. M. Gaspar, M. Fernandes, M. H. Fernandes, A. Lauková, A. S. Barreto and M.J. Fraqueza
Salmonella in the United States – Current concerns

H. W. Ockerman and L. Basu
Biofilm-forming ability assessment of Listeria monocytogenes isolates collected in delicatessen meat products

A. R. Henriques, A. S. Barreto, M. J. Fraqueza
Effect of nisin-loaded pectin nanoparticles on the survival of Listeria innocua in a meat model

A. Borges, T. Krivorotova, J. Sereikaite, A. S. Barreto and M. J. Fraqueza
Psychrotrophic bacterial diversity analysis of Chinese freshwater fish during storage at 4 °C based on PCR-DGGE

Y. Q. Yin, W. M. Fang, M. G. Wu
Reduction of C. botulinum spores at the meat surface using C-band microwaves

A. Gunvig, A. Bardenshtein, J. S. Andersen and M. A.Tørngren

Session VI Meat Nutritive Value and Human Health

A color stabilizing blend of succinic and glutamic acid will also reduce microbial growth

E. Slinde, P. Berg and B. Egelandsdal
HPLC-MS/MS-detection of transglutaminase in formed beef and pork

W. Jira and F. Schwägele
Comparative analysis of phosphoproteome of muscle induced by salt curing

C. Zhang, Z. Wang, X. Li and D. Zhang
Postmortem calpain and desmin changes in excised Lanyu pig longissimus muscle

Y. S. Chang, H. Li and R. G. R. Chou
Free amino acid content of aged beef from Korean Hanwoo (Bos taurus coreanae) steers during freezing

S. M. Kang, P. N. Seong, G. Kang, J. Kim, S. S. Jang, Y. Kim, Y. Kim, B. Park and S. Cho
The effect of different types of oil and temperature on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in reduced fat pork patties

F. Lu, G. G. C. Kuhnle and Q. Cheng
Effect of a rice whole crop silage diet on carcass characteristics and expression of gene involved in muscle growth in Japanese black steers

M. Shibata, Y. Hikino, M. Imanari, K. Matsumoto and N. Yamamoto
Comparison of free amino acid content of Korean Hanwoo (Bos taurus coreanae) loin beef with different quality grades

S. M. Kang, P. N. Seong, G. Kang, J. Kim, S. S. Jang, Y. Kim, Y. Kim, B. Park and S. Cho
Proteome changes of different meat tenderness on beef cattle during aging period

A. Rosa, C. Moncau, M. Poleti, J. Balieiro, R. Fonseca and J. P. Eler
Effects of power ultrasound on oxidation of beef proteins during curing processing

D. C. Kang, Y. H. Zou, G. H. Zhou and W. G. Zhang
Large variations in K vitamers in meat from Norwegian Red cattle

M. Oostindjer, B. Egelandsdal, E. M. Hovland and A. Haug
Effects of full-fat soybean diets on performance, carcass characteristics and fatty acid composition of Hanwoo steers

S. I. Kim, Y. M. Jo, K. K. Jung, J. Y. Kim and C. B. Choi
Castration and the sensory characteristics of lamb

F. J. Monahan, V. Gkarane, P. Allen, N. P. Brunton, R. B. Mooney, R. Gravador, N. Claffey, A. Fahey, A. Moloney, L. Farmer, A. Scannell and M. Diskin
Increase of odorous compounds in raw beef during retail display according degree of lipid oxidation

V. C. Resconi, M. Bueno, A Escudero, D. Magalhaes, M. Barahona, V. Ferreira and M. Mar Campo
Effects of iron content and lipid oxidation on colour of the knuckle in beef

M. Mar Campo, D. R. Magalhaes, M. Barahona, J. L. Olleta, V. C. Resconi and C. Sañudo
Repeatability and reproducibility of two instruments to measure meat colour

A. Brugiapaglia, G. Destefanis, S. Agosta and L. Di Stasio
Colour and texture of veal as influenced by breed and ageing

A. Brugiapaglia, G. Destefanis, S. Agosta and M. Renna
Studies towards the development of a novel electrochemical sensor array for the analysis of vitamins in meat

K. L. Westmacott, A. Crew, O. Doran, L. Meredith and J. P. Hart
Prediction of ageing time of beef steaks using visible and near infrared reflectance spectroscopy

L. Moran, P. Allen and A.P. Moloney
Effect of thawing by microwave heating on the extraction of tocopherols in fat from Iberian pigs

A. I. Rey and J. M. García-Casco
Low starch/sugar content in diets for late fattenning may reduce pork quality

A. I. Rey, L. Calvo, J. Segura, D. Menoyo, I. Cambero and C. J. López-Bote
Effect of ageing time on quality parameters of foal meat during display

M. Ruiz, M. J. Beriain, K. Insausti, A. Ordoñez, J. M. Lorenzo and M. V. Sarriés
Effect of inclusion in diet of potato waste and triticale pea silage in meat quality of calves

R. Bermúdez, M. Pateiro, J. M. Lorenzo, L. Vázquez, D. Robledo, J. Llena, L. García and D. Franco
Effect of breed on carcass and meat quality of hens after laying period

M. Pateiro, D. Rois , R. Bermúdez, S. Adán, J. M. Lorenzo, J. Justo, L. García and D. Franco
Relationships between intramuscular fat, collagen heat solubility and Ehrlich chromogen concentration in bovine longissimus thoracis

M. Khaliq, J. Puente, B. C. Roy and H. L. Bruce
Effect of protein oxidation on particle size of myofibrils

Y. Bao, S. Allegaert and P. Ertbjerg
White striping and wooden breast defects influence meat quality and muscle protein characteristics in broiler breast meat

B. Bowker, H. Zhuang, E. Barton and J. Alvarez-Manilla Sanchez
Effect of dielectric barrier discharge plasma on the discoloration of myoglobin

H. I. Yong, M. Han, J. Y. Suh, S. J. Yoo, H. Lee and C. Jo
Molecular and cellular response of co-cultured muscle and fat cells towards hypoxia condition

V. K. Tripathi and I. H. Hwang
Infrared spectroscopic differentiation of the effects of cooking and acidic treatment in meat

M. Motoyama, A. Venien, O. Loison, C. Sandt and T. Astruc
Effect of chiller ageing and muscle type on collagen characteristcis of Hanwoo beef

M. N. Uddin, D. Dashdorj, D. Aguayo, O. Chinzorig, V. K. Tripathi and I. H. Hwang
Interaction between fibroblast and 3T3-L1 cells under oxidative stress condition

A. S. Sivakumar, H. Kim and I. Hwang
Effect of muscle type and aging on textural properties of Hanwoo beef

D. Dashdorj, M. N. Uddin, J. S. Lee, C. Ochirbat, D. E. Aguayo, M. J. Kim and I. H. Hwang
Textural attributes of M. longissimus lumborum of beef related to IMF content and collagen characteristics

C. Ochirbat, D. E. Aguayo, D. Dashdorj, J. S. Lee, M. J. Kim, M. N.Uddin and I. H. Hwang
Effect of slaughtering process on muscular proteolytic enzyme, meat quality and tenderness during pre-rigor mortis stage

K. Angkanaporn and K. Poontawee
Correlations of sensory quality characteristics with meat quality, muscle fiber and muscle bundle characteristics in bovine Longissimus dorsi muscle

B. Lee, Y. Lee, K. T. Kim, S. J. Kang, H. S. Kim and Y. M. Choi
Analysis and comparison of calpain in mutton with different levels of tenderness

M. Du, X. Li, Z. Li, X. Gao, C. Zhang and D. Zhang
Aroma pattern and volatile compounds of beef from grain-fed Hanwoo and grass-fed Holstein steers

D. T. Utama, K. H. Baek, S. G. Lee, A. J. and S. K. Lee
Vitamin K2 improves proliferation of bovine skeletal muscle cells in vitro

S. B. Rønning , M. E. Pedersen, B. Kirkhus and R. Rødbotten
Retail lamb browning is poorly predicted using meat pH24 and colour measured at the start of display

H. B. Calnan, R. H. Jacob, D. W. Pethick and G. E. Gardner
Color development of different ultimate pH beef during early postmortem time

Y. Zhang, X. Yang, X. Zhao, L. Zhu, R. Liang, X. Luo and G. Yang
Relationship between ultimate pH and stress-related blood variables in cattle

X. Lu, L. Zhu, Y. Zhang, R. Liang, P. Dong, Y. Mao and X. Luo
Meat quality and fatty acid composition of beef from dairy steers finished on total mixed ration or Phalaris arundinacea haylage

S. K. Lee, D. T. Utama, K. H. Baek, S. G. Lee, W. S. Chung, I. A. Chung and G. Y. Kim
Association between surface texture features and meat, sensory and muscle histochemical characteristics of Hanwoo steers

Y. Lee, B. Lee, Y. K. Yun, K. M. Kwon, D. J. Kim, S. H.Yoon and Y. M. Choi
Proteins related to tenderness in the South African indigenous Nguni breed

K. W. Moloto, L. Frylinck, T. Pitse, P. E. Strydom and G. Koorsen
Purines and meat quality of chicken meat from various breeds

B. Kiratikrankul and J. Yongsawatdigul
Identification of lipid-derived volatile compounds of commercial broiler and Korat crossbred chicken during frozen storage

P. Kiatbenjakul and J. Yongsawatdigul
Polar lipid separation and identification in turkey muscle tissue by liquid chromatography and mass spectrometry

S. Andrée, A. Feulner, K. Ruthenberg and D. A. Brüggemann
The influence of sarcoplasmic protein denaturation on the myowater distribution and mobility: a low-field nuclear magnetic resonance study

J. Liu, F. Hofmann Larsen and P. Ertbjerg
Assessment of chemical components and pork quality traits of the 13 porcine muscles

K. W. Lee, E. Y. Jung, Y. H. Hwang and S. T. Joo
Pasture magnesium and chloride impact dark cutting

K. M. W. Loudon, I. J. Lean, D. W. Pethick, C. G. Jose, G. E. Gardner, L. Grubb, A. Evans and P. McGilchrist
Effect of dietary vitamin A restriction and sunflower oil supplementation on adipocytes accretion Brahman beef cattle

J. Panatuk, S. Uriyapongson and C. Navanukraw
Protein marker for discrimination in cooked meat using the proteomic analysis

J. K. Seo, H. W. Yum and H. S. Yang
A study on meat quality characteristics of crossbred fattening pigs derived from Pakchong 5 boars

R. Lertpatarakomol, R. Sitthigripong, R. Limsupavanich, C. Chaosap, W. Champarat, W. Thaenthanee and K. Chaweewan
Screening of starter cultures with assessment of safety on vertebrate cells in vitro

D. L. Klabukova, N. G. Mashentseva, L. V. Fedulova and I. М. Chernukha
The influence of autolysis on the safety of tissue-specific proteins

I. M. Chernukha, L. V. Fedulova, E. A. Kotenkova, S. S. Shishkin and L. I. Kovalyov
Crystallization of quinone adducted to turkey hemoglobin and its role in inhibiting lipid oxidation

J. Yin, C. A. Bingman, N. Tatiyaborworntham, W. Zhang and M. P. Richards
Removal of myoglobin, lipid and species odor during production of surimi-like material from goat meat

M. Chaijan, W. Panpipat, U. Manuseela and K. Srirattanachot
Physicochemical and gelling properties of chicken protein isolate as influenced by freeze-thaw cycle

W. Panpipat and M. Chaijan
Influence of ultimate pH on the meat tenderness and heat shock protein expression from beef cattle

M. A. Pereira , A. F. Rosa, L. D. Fonseca, C. T. Moncau , M. D. Poleti and J. P. Eler
Effects of controlled freezing point storage on tenderization of longissimus thoracis et lumborum in lamb

X. Li, P. Li, Z. Li and D. Zhang
Variations in total pigment concentration, pH, and oxidation-reduction potential of breast meat of broilers raised in Thailand

P. Jarulertwattana, K. Hansuddhisuntorn, M. Kanghae, C. Tangduangdee and C. Viriyarattanasak
Formation of biogenic amines as an indicator of animal protein oxidation process

А. N. Ivankin, А. V. Кulikovskii, А. S. Nikolaeva, Y. K. Yushina and O. A. Kuznetsova
Study of M4 peptidase family’s action in the enzymatic treatment of raw meat and collagen-containing raw materials

M. Y. Minaev, A. A. Eremtsova and O. A. Kuznetsova
Garlic powder promotes lipid oxidation in frankfurters

I. Tomasevic, S. Stajic, M. Acimovic, D. Skunca, V. Tomovic and I. Djekic
The effect of feeding system on the expression of genes related with fatty acid metabolism in biceps femoris muscle of Sunit sheep

B. Wang, Y. Jin and L. Yang
Impact of part-musle in Sunite sheep with rearing systems on volatyile compounds profile

Y. L. Luo, Y. Jin, B. H. Wang and J. Q. Xu
Thermal stability of heme pigments in pork

M. Waga and R. Sakata
Color stability of longissimus lumborum and psoas major from Nellore (Bos indicus) bulls finished with grain diet

A. P. A. A. Salim, A. C. V. C. S. Canto, B. R. C. Costa-Lima, M. L. G. Monteiro, F. M. Viana, T. J. P. Silva, S. P. Suman and C. A. Conte-Junior
Lipid oxidation of dry-cured bacons as affected by the partial substitution of NaCl with KCl

H. Wu, M. Huang, J. Zhao and J. Zhang

Session VII Animal Welfare and Meat Quality

What are the microstructural implications in an emulsion sausage when lowering the salt and fat content?

E. Tornberg and J. Kunlanun
Effects of L-arginine on the sensory, physicochemical and microbiological characteristics of beef jerky

W. Tangkham,A. Rushing and F. LeMieux
Oxidation stability of raw pork patties as affected by replacing pork fat with different pre-emulsified healthy oils

C. E. Tsai, C. J. Chang, C. K. Chou and K. J. Lin
Effect of Purple sweet potato (Ipomea batatas) and Purple perilla (Perilla frutescens) on oxidation satiblity of pork patties with ω-3 fatty acids

C. J. Chang, C. E. Tsai, K. J. Lin and C. K. Chou
Quality of semi-dry fermented sausage containing sugary kefir grains

C. H. Wu, P. M. Wang and K. W. Lin
Effect of SCD and LEPR gene polymorphisms on fat content and composition of Duroc premium pork

E. Henriquez-Rodriguez, L. Bosch, M. Tor, R.N. Pena and J. Estany
Characteristics of fermented pork jerky using cultures of dairy lactic acid bacteria

L. Xin and H. Negishi
Improve the emulsifying stability of myofibrillar protein prepared oil-in-water emulsions by zein hydrolysates

Y. Li, B. Kong and Q. Liu
Effects of use of desalinized duck egg white on texture and sensory of cooked sliced pork ham

C. W. Fu, R. Thammasena, P. Y. Li, Y. H. Tang, Y. C. Chang, H. Y. Chiu, C. F. Hsiao and D. C. Liu
Comparison of the characteristics of marbling and the BMS no. using the image analysis traits of intramuscular fat and new fineness index in Japanese black cattle and crossbreed Japanese black × Holstein

K. Sakoda, A. Reina, K. Hagiya and K. Kuchida
Effect of pre-gelatinized pork skin slurry on the quality of Taiwanese-style meatball (Kung-wan)

Y. H. Tang, R. Thammasena, C. W. Fu, P. Y. Li, Y. C. Chang, H. Y. Chiu, C. F. Hsiao and D. C. Liu
Relationship between the cooking conditions and quality characteristics of Tteokgalbi (Korean traditional patty) made from spent laying hen meat

K. C. Song and K. T. Lee
Effect of particle size on physicochemical and antioxidant activities of persimmon by-product powders in porcine patties

K. Ramachandraiah and K. B. Chin
Sensory and microbiological characteristics of drycured raw hams, salted with NaCl and a mixture of NaCl and KCl

F. González, R. Letelier and P. Melin
Dynamics of sun-dried tomato fruit polyphenols and oxylipins during cooking of enriched grill sausages

T. Pussa and D. Anton
Enhancement of antioxidative properties of hen tissues by dietary supplementation of hydrophilic extracts from edible mushrooms

Y. Sagara, J. H. Sohn and T. Ohshima
Prediction of PSE-like zones, ultimate pH and cooking yield by computer image analysis of deboned (debonned) hams

A. Vautier, M. Monziols, T. Lhommeau and E. Gault
Impact of animal production systems on the french population reference intakes for fatty acids

G. Mairesse, B. Schmitt, C. Ferry, G. Chesneau, N. Kerhoas and J. Mourot
Addition of canola oil and inulin as a fat substitutes in Brazilian salamis: effects on sensory properties

M. M. Ozaki, V. A. S. Vidal, V. C. Messias, M. T. E. L. Galvão, T. A. R. Lopes, B. A. Santos, A. P. B. Ribeiro, P. C. B. Campagnol and M. A. R. Pollonio
Effects of lactic acid source on properties of beef sausages restructured with alginate gel

S. Jia, I. Gruen and A. D. Clarke
Effects of addition of canola oil and inulin pre emulsions in salamis: fatty acid composition and lipid oxidation

M. M. Ozaki, C. S. Paglarini, I. M. C. Magalhães, A. F. Costa, B. A. Santos, A. P. B. Ribeiro, P. C. B. Campagnol and M. A. R. Pollonio
Effect of addition of β-glucan and reduced fat content in chicken emulsion

W. K. Wu, D. C. Liu, M. C. Chen and F. J. Tan
Influences of different heating conditions on the quality of native chicken essence

Y. C. Lin, C. F. Chen and F. J. Tan
Effect of ginger leaf extract on the oxidative stability of chicken oils

Y. J. Wu, M. C. Chen, D. C. Liu and F. J. Tan
Effect of kimchi pork salami on the proliferation of peritoneal macrophages and TH1/TH2 cytokine ratio of BALB/C mice

D. Kim, H. J. Kim, H. J. Kim, J. S. Kim, H. Kim and A. Jang
Effect of marinating with fruits extracts on the quality and anti-oxidative peptide of pork loin

H. Kim, D. Kim, H. J. Kim, H. J. Kim and A. Jang
Muscle profiling in relation to meat quaility and palatability of the 18 muscles from Hanwoo steer

E. Y. Jung, K. W. Lee, Y. H. Hwang and S. T. Joo
Effects of induced-molting on physicochemical and sensory properties of breast meat from spent layer

K. H. Baek1, D. T. Utama, S. G. Lee, B. K. An and S. K. Lee
Effect of sodium nitrite and sodium lactate on quality of Chinese basted meat (Char siu) stored at ambient temperature

Y. T. Liu and Y. C. Wu
Effect of phosphate replacer on physicochemical properties of beef

A. Wibowo, P. Somjid, W. Panpipat, S. Riebroy and M. Chaijan
The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages

Q. Chen, B. Kong and Q. Han
Identification of the species used in production of commercial sausages in South Korea

J. H. Kim, Y. J. Kang, Y. K. Kim, H. S. Oh, I. C. Cho and S. H. Han
Relative contribution of production factors on the fatty acid composition of differentiated pork

M. Juárez, M. E.R. Dugan, Ó.López-Campos, N. Prieto, B. Uttaro, C. Gariépy and J. L. Aalhus
Genetic identification of ten cattle breeds in Thailand using DNA markers

P. Klomtong, M. Duanginda and Y. Phasuk
The innovative process for grinding of raw material in the production of cooked smoked sausages

A. B. Lisitsyn, B. R. Kapovsky, T. G. Kuznetsova, P. I. Plyasheshnik, A. N. Zakharov and A. A. Motovilina
Use of the complex criterion for assessment of the influence of the meat thermal condition on sausage stability to oxidative spoilage in the MGA conditions

A. B. Lisitsyn , А. А. Semenova, Е. К. Tunieva and F. V. Adylov
Advanced characterisation and evaluation of meat hydrolysates as functional ingredients in food

S. Deb-Choudhury, S. Haines, A. Grosvenor, D. Harland, E. Lee, J. Gathercole, A. Thomas, M. Farouk and S. Clerens
Evaluation of antihypertensive activity of proteins in fermented Turkish Sucuk

C. Özcan, A. M. Ahhmed and H. Yetim
Quality characteristics of phosphate-free beef emulsions manufactured with Jerusalem artichoke powder

M. Serdaroğlu, B. Öztürk, B. Nacak, B. Durdu, H. Yaşar and Ş. Göral
Antioxidant and ace inhibitory peptides released from simulated in vitro gastrointestinal digestion of cooked chicken breast protein

P. Sangsawad and J. Yongsawatdigul
Physico-chemical meat quality and sensory properties of loin muscles from Korean Hanwoo beef produced with supplement of ruminant protective coated amino acid and vitamine C additives

S. H. Cho, S. S. Jang, S. M. Kang, P. N. Seong, J. H. Kim, Y. S. Kim, Y. C. Kim and B. Y. Park

Session VIII Muscle Biochemistry and Meat Quality

Influence of smoking intensity on the formation of white efflorescences on the surface of dry fermented sausages

F. Walz, M. Gibis, K. Herrmann and J. Weiss
Effect of the wooden breast condition on shear force and texture profile analysis of raw and cooked broiler pectoralis major

H. Zhuang, D. Chatterjee, B. Bowker, A. M. Rincon and G. Sanchez-Brambila
Impact of two Staphylococcus carnosus strains in cured raw ham on key aroma compounds, color, and sensory quality

R.Bosse, M. Gibis, and J. Weiss
Effects of promolux platinum led on shelf-life of ground beef patties

W. Tangkham, E. Santini and F. LeMieux
Sensory acceptance and functionality of reduced salt back bacon rashers

G. Delgado-Pando, P. Allen and R. Hamill
Influence of nitrate reductase activity of Staphylococcus carnosus strains on color stability of sliced cured raw ham packed under different conditions

K. Herrmann, R. Bosse, J. Freese, M. Gibis, A. Müller and J. Weiss
Effect of sous-vide cooking on muscle fiber and color changes of sirloin local Thai beef

P. Supaphon, S. Kerdpiboon, A. Swetwiwathana and P. Nonthanum
Effects of ultimate pH and high-oxygen modified atmosphere package on color stability of Longissimus lumborum from Nellore bulls

C. C.S. Ribeiro, C. J. Contreras-Castillo, A. C. Venturini, K. A. Guimarães, T. Z. Albertini and M. C. Hunt
Qualities of beef packaged in high-oxygen modified atmosphere using various gas compositions and heaspaces

I. Legrand and R. Bezault
The effect of locust bean gum (LBG) on meat batter

H. Moradiannejad, W. MacNaughtan, P. Raudsepp and T. J. Foster
Factors contributing to fading and discoloration of sliced, packaged salami under illumination

O. Sørheim, S. Uglem, P. Lea, I. Måge, M. Kvalvåg Pettersen and H. Larsen
Effect of different levels of sugar liquor on the quality of roast crispy pork during storage

P.-Y. Lee, R. Thammasena, C.-W. Fu, Y.-C. Chang, H.-Y. Chiu, C.-F. Hsiao, Y.-H. Tang and D.-C. Liu
Influence of pH on chemical and gelation properties of protein extracted from PSE-like chicken breast by alkali-aided processing

X. Zhao, T. Xing, X. L. Xu
Effects of storage and salt concentration on the development of pink color in cooked chicken breasts

J. Y. Jeong, S. M. Bae and C. J. Kim
Evaluation of rheological properties of pork myofibrillar protein gels added by various contents of cornstarch and microbial transglutaminase

C. H. Lee and K. B. Chin
Physicochemical property and sensory evaluation of dry-aged beef from Hanwoo cow with differnet cuts and aging methods

H. J. Lee, Y. K. Yun, K. T. Kim, H. I. Yong, J. E. Lee and C. Jo
Comparison of yield and flavor-related compounds of Hanwoo loin from different sex and aging methods

H. C. Kim, H. J. Lee, J. M. Oh, J. E Lee, S. J. Kang, K. M. Kwon and C. Jo
Effect of high hydrostatic pressure on microbial and physicochemical properties of aged duck breast meat

J. E. Lee, H. C. Kim, H. J. Lee, J. Oh, S. Jung and C. Jo
Sea tangle powder as a possible natural replacement of phosphate

S. Y. Kim, H. Lee, H. I. Yong, S. Jung, K. C. Nam and C. Jo
Enhancing crispiness of pork belly by tri-gas MAP

M. A. Tørngren, D. Spanos, C. P. Baron, M. Christensen and L. Hededal Hofer
Influence of MAP storage by 15 days on loin pH and colour from two contrasting pork types

J. Álvarez-Rodríguez, E. Henriquez-Rodriguez, S. Gol, L. Bosch, J. Reixach, J. Estany, R.N. Pena and M. Tor
Olive oil-ZnO/poly (urethane) composite nanofibers as proposed food packaging matrix

T. Amna, M. N. Uddin and I. H. Hwang
Effect of mixing ratio between pork back fat and canola oil on physicochemical properties of emulsion sausages from spent layer meat

H. S. Jeong, K. H. Baek, D. T. Utama, S. G. Lee, B. K. An and S. K. Lee
CO pre-treatment of vacuum packaged beef steaks

L. A. Van Rooyen, P. Allen, E. I. Gallagher and D. I. O’Connor
Effect of dielectric barrier discharge plasma on bacteria and surface color of pork lion

M. Huang, J. Wang, W. Yan, W. Qiao and J. Zhang
Effects of the addition of vinegar and degree of drying on the physicochemical properties of traditional South African Biltong

M. Jones, E. Arnaud, P. Gouws and L. C. Hoffman
Phisico-chemical changes of fresh beef from crossbred Brahamn heifers during storage

C. Phoemchalard, S. Uriyapongson, J. Panatuk and P. Pornanake
Encapsulation of ethanolic extract from tomato pomance and its effect on Chinese sausage qualities

B. O. Hemung, A. Pluemyat and S. Butlee
Effect of fermented red beet extracts on quality characteristics of low-salt sausage during refrigerated storage

Y. S. Choi, K. E. Hwang, D. H. Song, C. J. Kim, K. H. Jeon and Y. B. Kim
Effect of pre-emulsified fat from soy protein hydrolysate on qualities of chicken emulsion sausage

P. Pakdeechanuan, A. Waemong and N. Ongsuwan
Use of Swiss chard extracts and starter culture as a natural nitrite in cooked pork patty

K. E. Hwang, Y. S. Choi, D. H. Song, Y. J. Kim, Y. K. Ham, J. Y. Jeong and C. J. Kim
Effect of gamma-ray, electron-beam, and X-ray irradiation on physicochemical and microbial properties of pork loin

Y. K. Ham, K. E. Hwang, H. W. Kim, Y. S. Park, D. H. Kim and C. J. Kim
Changes in physicochemical and microbiological properties of dry-cured sausages from sulfur-fed pork during fermentation

M. G. Ju, J. H. Kim, G. E. Hong, S .J. Yeon, N. Y. Lee, W. Y. Cho, H. J. Jang and C. H. Lee
Quality properties of beef jerky cured with saltedfermented anchovy and shrimp

H. W. Yum, J. K. Seo and H. S. Yang
Study the use of Thai woods for smoking on qualities of smoked sausages

J. Malarut and K. Vangnai
The effect of freezing and duration of freezing on the quality of pork loin

P. E. Strydom, M. Magoro, J. Boikhutso, K. Mosimanyana, S. M. van Heerden, M. Hope-Jones and T.Mokhele
Effect of different non-meat protein pre-emulsions on rheological properties and protein structure of myofibrillar protein composite gels

M. G. Wu, W. M. Fang, Y. Q. Yin and Q. F. Ge
Microbiological, physicochemical, and sensorial characteristics of sous vide “doner”

E. Demirok Soncu, G. Haskaraca and N. Kolsarici
Impact of encapsulated polyphosphates on lipid oxidation inhibition during the storage of cooked ground meat

B. Kılıç, A. Şimşek and J. R. Claus
Effects of encapsulated sodium tripolyphosphate, sodium acid pyrophosphate and sodium hexametaphosphate on shelf life and quality characteristics of ready to eat ground beef doner kebab

A. Şimşek and B. Kılıç
Effects of partial beef fat replacement with gelled emulsion on the functional and quality properties of model system meat emulsion

M. Serdaroğlu, B. Nacak, M. Karabıyıkoğlu and G. Keser
Using infrared drying method for producing pastirma

S. G. Batman, O. Sipahioglu and H. Yetim
Effects of artichoke extract on oxidative changes in beef patties during storage at 2°C

H. Ergezer and M. Serdaroğlu
Effects of olive oil as partial replacer of animal fat in sucuk on oxidation and some quality properties during production

A. Zungur, M. Serdaroğlu, B. Nacak and B. Öztürk

Session IX Genetics and Meat Quality

Insect vs linseed oil in diets of growing-fattening rabbits: effect on fatty acid composition and oxidative stability in hind leg meat

C. Martins, M. Cullere, D. Ribeiro, S. P. Alves, R. J. B. Bessa, J. P.Bengala Freire, L. Falcão-e-Cunha and A. Dalle Zotte
Effect of age and fat classification on the binding and salt content in deboned dry-cured leg of lamb/mutton (fenalaar)

E. R. Brunsdon, S. G. Bjarnadottir, P. Berg and T. T. Haaseth
Antioxidant composition of Moringa oleifera leaf powder and its effect on the lipid oxidation of South African pork droëwors

F. E. Mukumbo, A. Descalzo, A. Servent, E. Arnaud, A. Collignan, L. Hoffman and V. Muchenje