2017

Session 1. Meat Sustainability & the Role of Meat Science in a Challenging Global Environment

1. An animal designed for high altitude and cold weather and found on top of the world in Central Asia

   L. Basu and H. Ockerman

2. Towards sustainable production: pork quality of animals fed alternative protein sources

   B. A. Altman and D. Mörlein

3. Nutrigenetic response of dietary linseed inclusion on pork fatty acid composition in halothane gene carriers

   J. Álvarez-Rodrigues, E. Garcia-Hermández, O. Tòrras, M. Tor, D. Villabalba and R. Pena

4. An evaluation of the relationship between increased carcass weight and profitability in Honduran feedlot cattle

   T. L. Opheim, C. E. Carpio, J. O. Sartui, M. F. Miller, M. E. Bueso and M. M. Brashears

5. Does the intensification of grazing systems improve carcass traits of Brazilian beef?

   R. R. S. Corte, P. P. A. Oliviera, S. L. Silva, P. H. M. Rodriguez, S. N. Esteves, P. Meao, R. Nassu and A. Berndt

6. The use of by-products from tomato, grape and olive oil industries in ewe’s feed affect organoleptic characteristics of lamb

   M. M. del Campo, J. L. Olleta, D. R. Magalhaes, A. I. Andrés and M. López-Parra

Session 2. Genomics

1. Genetic variation in pork traits of Australian commercial pig lines

   L. Campidonico, S. I. Mortimer, R. Sokolinski and D. L. Hopkings

2. Vision versus reflectance technology for deviations for sex and halothane genotype in pig carcass classification

   G. Daumas, M. Monziols and D. Causeur

3. Estimation by vision of pork cuts composition for sex and halothane genotype subpopulations

   G. Daumas and M. Monziols

4. Pork cuts composition measured by scanner as influenced by sex and halothane genotype

   G. Daumas and M. Monziols

5. Single nucleotide polymorphisms in MMP-1 and the relation with beef fatty acid profile

   S. Christensen, L. B. Pouzo, M. E. Latorre, C. Monteavaro, E. Pavan and P. P. Purslow

6. Expression of lipogenic genes and transcription factors measured in subcutaneous fat of heifers and bulls at different time points

   L.Barton, D. Bures, J. Kyselova, D.Rehak and J. Simunek

7. The use of TD-NMR spectroscopy to predict the meat quality from animals with divergente genetic potential for growt

   N. R. B. Cônsolo, J. Silva, V. L. M. Buarque, M. Beline, M. G. A. Carosio, D. W. M. Flores, L. A. Colnago and S. da Luz e Silva

8. Meat quality of Nelore young bulls with divergent expected progeny difference for post-weaning growth

   J.Silva, N. R. B. Cônsolo, M. Beline, V. Buarque, J. S. S. Neto, S. L. Silva

9. Gene expression of Korean Hanwoo satellite cells on AG/TiO2 nanomatrix: a molecular study

   T. Amna, M. Shamshi Hassan, M. J. Kim and I. H. Hwang

10. Incorporating computed tomography based predictors of meat quality into a breeding program – Breeding lambs for more taste less waste

    N. R. Lambe, K. A. McLean, J. Gordon, D. Evans, N. Clelland and L. Bunger

11. Genetic group and dietary polyunsaturated fatty acid level on shelf life of beef

    J. F. M. Gómez, D. S. Antonelo, R. R. S. Corte, M. Beline, C. A. Martins, G. A. Sene, H. B. Silva, R. B. A. Vieira and S. L. Silva

12. RNA-sequencing of muscle from pigs divergent in residual feed intake and intramuscular fat content

    J. Horodyska, K. Wimmers, H. Reyer, N. Trakooljul, A. M. Mullen, P. G. Lawlor and R. M. Hamill

13. Can genetics be associated with the high frequency of dark, firm and dry (DFD) meat in Brazilian Nellore beef cattle?

    A. F. Rosa, R. Ventura, G. Oliveira, B. C. Perez, E. C. Mattos, M. E. Carvalho, M. Bonin, F. M. Rezende, J. P. Eler and J. B. E. Ferraz

14. Transcriptonal analysis of ovine M. longissmus thoracis et lumborum for genes involved in carcass and meat quality traits

    T. Alam, V. de Campos, J. P. Hanrahan, P. Allen, T. W. J. Keady, R. M. Hamill and T. Sweeney

Session 3. The Science of Meat Quality

1. Effect of feeding distilled sage on the lipid profile and oxidative stability of light lamb meat

   L. Mateo, P. Delgado, J. Ortuño, M. J. Jordán and S. Bañón

2. Dietary vitamin E associated with plant polyphenols efficiently protects lipoperoxidation in pork chop and sausage in the finishing pigs

   M. Arturo-Schaan, L. Roger, V. Santé- Lhoutellier and S. Ambrois

3. Effect of frozen storage (up to 24 weeks) at different temperatures on beef loin eating quality

   B. W. B. Holman, C. E. O. Coombs, R. J. van de Ven and D. L. Hopkins

4. Effect of dietary oat supplementation in rabbit feed for development of low fat functional meat

   M. I. Khan, M. R. Tariq and A. Sameen

5. Lidia (fighting bull) bovine breed used as a producer of quality meat. Optimization of chilling rate and ageing time

   C. Vieira, B. Martínez, B. Rubio and J. J. García

6. Phase ii of the Uruguayan lamb meat quality audit: harvest floor and chilling room assessments

   S. Luzardo, R. San Julián, D. Correa, M. del Campo, G. Brito, G. Banchero, F. Montossi, A. Borca, G. Toyos, F. Albin and R. Robaina

7. Physicochemical and sensory properties of three different muscles during wet and dry aging

   B. J. Park, H. J. Lee and J. Oh

8. Optimization of enhanced conjugated linoleic acid production by L. plantarum AB20-961 and L. plantarum DSM2601 in meat model system

   C. O. Özer and B. Kılıç

9. Effect of the combination of fasting time and dietary glycemic index on drip loss and color of pork

   A. I. Rey, L. Calvo, J. Segura, D. Menoyo, A. DeCara, I. Cambero and C. J. López-Bote

10. Prediction of beef CIELAB colour from RGB digital images

    A. Brugiapaglia, A. Albera, S. Savoia, G. Destefanis and L. Di Stasio

11. Lipid oxidative stability of cooked-chilled patties from lambs supplemented with dietary rosemary diterpenes or α-tocopherol.

    J. Ortuño, P. Delgado, R. Inchingolo, M. T. Rodríguez-Estrada and S. Bañón

12. Rearing practices and carcass and meat properties: a clustering approach in PDO Maine-Anjou cows

    M. Gagaoua, B. Picard, S. Couvreur, G. Le Bec, G. Aminot and V. Monteils

13. Quality properties of ground ham cured by atmospheric pressure plasma treatment

    J. Lee, K. Jo, Y. Lim, C. Jo, J. Choe and S. Jung

14. A comparison of carcass traits between charolais and culled holstein-friesian crossbred in different slaughter weight and age

    P. Tavitchasri, T. Kanloung, T. Phonmun, N. Prachachet and N. Ngamyeesoon

15. Sequential feeding of extruded flaxseed (linPRO-R (TM)) and hay increases n-3 PUFA biohydrogenation intermediates in longissimus thoracis of steers

    M. E. R. Dugan, P. Vahmani, D. C. Rolland, T. A. McAllister, H. C. Block, S. D. Proctor, L. L. Guan, N. Prieto, J. L. Aalhus, O. Lopez-Campos

16. Feeding affected the neutral and polar lipid composition of muscle in foals

    X. Belaunzaran, P. Lavín, J. K. G. Kramer and N. Aldai

17. Prediction of beef carcass quality clusters from muscle biomarkers

    J. Soulat, V. Monteils, S. Léger, M. Bonnet, L. De Koning and B. Picard

18. Relationship between dietary fat source and beef display life

    F. A. Ribeiro, K. I. Domenech-Pérez, E. K. Wilkerson, H. Voegele, N. J. Herrera, K. B. Hart and C. R. Calkins

19. Effects of lamb production systems on carcass characteristics

    E. Stenberg, A. Arnesson, K. Wallin, C. Helander, A. Karlsson and K. Arvidsson Segerkvist

20. Quality issues of broiler breast meat abnormalities

    C. Cavani, F. Soglia, G. Baldi and M. Petracci

21. Vision versus reflectance technology to estimate pork cuts composition

    G. Daumas and M. Monziols

22. Protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

    X. Xia, M. Zhang, F. Li and B. Kong

23. Acerola byproduct meal for broilers diets: performance and meat characteristics

    E. H. G. Ponsano, T. L. Barros, B. D. Lima, J. de Oliveira; M. Garcia-Neto and J. P. Nicolau

24. Dimensional considerations of test pieces for belly-flop angle tests of fat softness

    M. I. Palacio, M. E. Latorre, M. D. Diaz and P. P. Purslow

25. Effect of growth promoting hormones and high voltage electrical stimulation on meat quality of finished steers

    Ó. López-Campos, W. M. Robertson, M. E. R. Dugan, I. L. Larsen, J. C. Roberts and J. L. Aalhus

26. In-the bag dry ageing as a strategy to produce value-added beef with enhanced flavour profiles

    N. Prieto, R. Singh, B. Schmidt, R. Thacker, I. L. Larsen and J. L. Aalhus

27. Effects of frozen storage duration on lipid and colour stability of mince from fallow deer meat during display storage

    C. Chakanya, E. Anaurd, V. Muchenje and L.C. Hoffman

28. Contrasting under 16-month suckler bull production systems: animal performance and meat quality characteristics

    L. Moran, M. McGee, E. G. O’Riordan and A. P. Moloney

29. Marination and meat quality of intact and portioned broiler breast fillets with the woody breast condition

    B. C. Bowker, A. D. Maxwell and H. Zhuang

30. The potential for dual energy x-ray absorptiometry to predict lamb age

    F. Anderson, A. Williams , M. D. Boyce, J. Cook and G. E. Gardner

31. Contribution level and temporal sequence of sensory traits of pork, assessed by temporal dominance of sensations

    G.Watanabe, T. Narita, H.i Ohmori, K. Tajima, Y. Sasaki, Y. Wakiya, M. Motoyama, I. Nakajima and Keisuke Sasaki

32. Effect of crossing with Rubia gallega and limousine on meat quality of friesian calves

    M. Pateiro, A. Gende, R. Bermúdez, J. González, J. M. Lorenzo and D. Franco

33. Oxidative properties of sucuk produced with olive oil during fermentation and ripening

    B. Öztürk, M. Serdaroğlu, B. Nacak and M. Karabıyıkoğlu

34. Fatty acid composition of meat from Mirandesa breed

    F. Sousa, M. Pateiro, R. Bermúdez, N. Echegaray, J. M. Lorenzo, J. Cantalapiedra, A. Iglesias and D. Franco

35. Physicochemical characterization of meat from Mirandesa breed calves

    F. Sousa, M. Pateiro, N. Echegaray, R. Bermúdez, J. M. Lorenzo, J. Cantalapiedra, A. Iglesias and D. Franco

36. Comparative effects of dehydrated alfalfa versus cardoon meal on tissue fatty acid profiles in lambs

    S. A. Salami, B. Valenti, G. Luciano, M. N. O’Grady, J. P. Kerry and A. Priolo

37. Effect of extended storage on the quality and stability of conjugated linoleic acid (CLA) in wet and dry-aged, frozen-thawed beef

    T. E. Mungure, A. El-Din Bekhit, J. E. Birch, D. J. Kim, A. Carne, I. Stewart and M. M. Farouk

38. The rate of very fast chilling alters the post-mortem tenderisation of beef longissimus lumborum

    A. L. Sikes, R. H. Jacob, B. D’Arcy and R. Warner

39. Evaluation of a simple method to measure bloom depth in lamb meat

    R. H. Jacob, K. Kelman and M. F. D’Antuono

40. Development of an instrumental method for assessing the adhesiveness on dry-cured ham slices

    C. Pérez-Santaescolástica, N. Echegaray, R. Bermúdez, J. V. Garcia-Perez, E. Fulladosa, Benedito, E. Coll-Brasa, J. M. Pateiro, D. Franco and J. M. Lorenzo

41. Fatty acid profile of meat of friesian calves crossed with Rubia gallega and Limousine

    M. Pateiro, A. Gende, R. Bermúdez, J. González, J. M. Lorenzo and D. Franco

42. Influence of fat content on the dry ripening of sirloins from Simmental cattle

    F. Witte, S. Irmscher and N. Terjung

43. The influence of a diet with soybean, sunflower seed and flaxseed on the meat quality of crossbred wagyu beef

    P. A. C. C. Pereira, J. C. C. Balieiro, M. A. Trindade, R. D. Barbora and A. C. S. Barretto

44. Mass-sensitive determination of ß-agonists in meat raw materials

    A.V. Kulikovskii, A.N. Ivankin, N.L. Vostrikova and O.A. Kuznetsova

45. Grass-based suckler bull beef production: muscle colour and fibre composition

    A. P. Moloney, E. G. O’Riordan, M. McGee, B. Picard and L. Moran

46. Effect of feeding duration on sensory quality of lamb

    V. Gkarane, P. Allen, R. S. Gravador, N. P. Brunton, N. A. Claffey, A. G. Fahey1, A. P. Moloney, L. J. Farmer, M. J. Alcalde, M. G. Diskin and F. J. Monahan

47. Evaluation of meat quality of Nellore fed diets with functional oils or Monensin and NDFF levels

    E. Magnani, N. R. B. Consolo, A. S. C. Pereira, L. F. Mueller, R. H. B. Arnandes, A. P. Freitas, M. E. Z. Mercadante and P. R. Leme

48. Effect of functional oils or Monensin associated with NDFF levels on fatty acids profile of Nellore bulls

    E. Magnani, N. R. B. Consolo, A. S.C. Pereira, L. B. Tosetti, A. M. Ferrinho, R. H. B. Arnandes,W. Henrique and P. R. Leme

49. The effect of further dry aging on the volatiles of wet aged rib eye steaks

    S. Kanokruangrong, T. E Mungure, A. El-Din, A. Bekhit, J. Birch and M. Leus

50. Intramuscular fat and fatty acid composition of three commercial leg cuts from farmed red deer in New Zealand

    C. E. Realini, M. Agnew, M. M. Reis, S. Ganesh and C. Craigie

51. Effect of frozen storage duration on technological quality characteristics of horsemeat muscles

    P-N. Seong, H-W. Seo, J-H. Kim, S-H. Cho, Y-S. Kim, B-Y. Park and H. Van-Ba

52. Prediction of drip loss and ultimate pH in pork semimembranosus by the Nitfom

    A. Vautier, T. Pieper, T. Lhommeau, H. Petersen and M. Christensen

53. NIR and VIS-NIRspectroscopy to predict PSE-like zones of ham

    A. Vautier, T. Pieper, T. Lhommeau, H. Petersen and M. Christensen

54. Mechanical characteristics of beef as a function of age (heifer vs. cow), and postmortem aging

    C. Ochirbat, D. Dashdorj, M. N. Uddin, D. Aguayo, J. S. Lee, D. Yoo and I. H. Hwang

55. High marbling cooked pork loin provides unsaturated fatty acids associated with desirable and undesirable eating sensory traits

    S. Noidad, R. Limsupavanich, S. Suwonsichon, C. Kongrith, N. Vijitrotai and C. Chaosap

56. Oxidative stability of meat from lambs finished on different concentrate diets

    R. S. Gravador, V. Gkarane, J. E. Mulligan, P. Allen, N. P. Brunton, N. A. Claffey, A. G. Fahey, A. P. Moloney, M. G. Diskin and F. J. Monahan

57. Thawing of pork loin

    M. Hviid, M. Darré and J. Würtz

58. Discrimination of fresh from frozen then thawed beef

    J. M. Balage and S. L. Silva

59. Odour-active compounds of lamb commercialized in northern Spain

    L. Bravo-Lamas, L. J. R. Barron, L. Farmer and N. Aldai

60. Increased inclusion of sulfur amino acids in growing-finishing pig diets improved meat quality

    P. Yuan, Y. Mercier, F. Rouffineau, D. I. Batonon-Alavo and Z. Fang

61. Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef LTL

    J. Cafferky, T. Sweeney, P. Allen, A. Sahar, G. Downey, A. Cromie and R. M. Hamill

62. Increasing market weight has minimal effect on pork loin quality

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

63. Meat quality and hepatic and skeletal muscle metabolomes as affected by dietary protein restriction

    G. D. Z. Ramírez, M. L. Chizzotti, N. M. Vieira, L. H. P. Silva, D. E. F. Assis, G. J. F. Assis1, R. S. R. Vilela, M. M. Estrada and M. S. Duarte

64. Disease impact on carcass composition and meat quality of pigs selected for high and low residual feed intake

    A. C. Outhouse, E. T. Helm, B. M. Patterson, J. C. M. Dekkers, W. M. Rauw, K. J. Schwartz, N. K. Gabler, E Huff-Lonergan and S. M. Lonergan

65. Effects of chilling and ageing period on horse meat quality

    M. M. Rahman, B. Walker, B. C. Roy, L. McMullen and H. L. Bruce

66. Addition of an agricultural by-product rich in phenols to feedstuff to increase the shelf-life of meat

    E. Novelli, A. Taticchi, F. Blaas, M. Servili, L. Fasolato, G. Marchesini, M. Drigo, S. Segato, A. Trocino and S. Balzan

67. Blue discoloration of meat and meat products

    L. Fasolato, N. A. Andreani, B. Cardazzo, S. Balzan, L. Carraro, F. Fontana and E. Novelli

68. Improving pork quality from pigs intended for Spanish dry-cured ham by pig diet

    L. Pérez-Ciria, G. Carco, G Ripoll, C. Marín, J. Álvarez-Rodríguez and M. A. Latorre

69. Palatability of beef strip loin steaks from grass- and grain-finished beef representing various fat levels and aging times

    L. W. Lucherk, T. G. O’Quinn, J. F. Legako, J. C. Brooks and M. F. Miller

70. Potassium carbonate improves fresh pork quality

    M. N. LeMaster, S. S. Chauhan and E. M. England

71. Effects of marbling and bloom time on CIE L*, a*, and b* values of pork loins during 3-h of bloom

    R. Limsupavanich, S. Noidad and N. Pothising

72. Lipid oxidation of meat at retail display from nellore fed with vegetable oils

    F. de Souza Costa, A. R. Cabral, A. S. Cravo Pereira, W. Henrique, M. A. Izepi da Silva, B. de Conti Fiorese, S. da Luz e Silva

73. The influence of post mortem pH and temperature decline on meat colour of five South African beef breeds

    K. Y. Modika, L. Frylinck, J. D. Snyman and P. E. Strydom

74. Quality parameters of cooked meat products from Czech market

    A. Saláková and J. Kameník

75. A quality survey (tenderness) of lamb loin chops based on product claims and packaging

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

76. Use of near-infrared spectroscopy to predict biochemical and structural components of bovine meat

    B-P. Mourot, J. Normand, B. Picard, M. El Jabri, A. Listrat, G. Mairesse, C. Gobert and D. Andueza

77. The influence of post mortem muscle energy status on meat colour and tenderness of five South African beef breeds

    L. Frylinck, K. Y. Modika, J. Anderson and P. E. Strydom

78. Association between collagen content and CT-determined connective tissue proportion of beef from Hungarian simmental young bulls

    G. Holló, B. Húth, E. Egri, I. Holló and I. Anton

79. Relationship between intramuscular fat, protein and connective tissue content in longissimus muscle from Hungarian simmental bulls

    G. Holló, B. Húth, I. Holló and I. Anton

80. Flavour and off-flavours in lamb

    J. S. McKinnie-Hill, A. Aubry, T. D.J. Hagan, Frank J. Monahan, W. C. McRoberts, C. A. White, A. W. Gordon and L. J. Farmer

81. Assessment of beef quality traits from young male dairy cattle using near infrared spectroscopy

    Y. Nian, J. P. Kerry, R. Prendiville and P. Allen

82. Factors affecting eating quality of Northern Ireland beef

    D. T. Farrell, L. J. Farmer, T. D. J. Hagan, A. W. Gordon and J. Birnie

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

    E. E. Fadıloğlu and M. Serdaroğlu

84. Eating quality of LTL muscle from crossbred beef bulls and steers

    J. Cafferky, V. Campos, A. Sahar, R. Hamill, P. Allen, A. Cromie and T. Sweeney

85. Breed and production system effects on meat quality characteristics of pasture finished bulls

    S. Siphambili, F. J. Monahan, M. McGee, E. G. O’Riordan and A. P. Moloney

86. Meat quality of different beef cuts from carcasses stored at a given cooling temperature

    R. García-Valverde, C. Avilés, F. García, V. de la Rosa, E. Capilla and A. L. Gallego

87. Evaluation of video image analysis technology to predict marbling of bovine carcasses

    G. R. Torrescano-Urrutia, A.Sánchez-Escalante, M. G. Vásquez-Palma, A. F. Varguez-Pech, R. D. Vargas-Sánchez and D. A. Pardo-Guzmán

Session 4. Meat Science and Impact

1. Food waste in the United States

   H. Ockerman and L. Basu

2. The accuracy of the Meat Standards Australia beef grading model to predict eating quality in steers treated with different hgps

   D. Packer, R. J. Polkinghorne, P. McGilchrist and J. M. Thompson

3. Inhibitory effect of hawthorn extract on heterocyclic aromatic amines formation in chicken breast meat

   M. M. Tengilimoglu-Metin and M. Kizil

4. Reducing effect of hawthorn extract on heterocyclic aromatic amines formation in beef

   M. M. Tengilimoglu-Metin and M. Kizil

5. Developments in carcass and meat quality of Swedish reindeer (Rangifer tarandus tarandus) from 1991-2011

   E. Wiklund and G. Malmfors

6. National Beef Quality Audit-2016: factors affecting quality and value of cattle, carcasses, and by-products

   L. C. Eastwood, C. A. Boykin, M. K. Harris, A. N. Arnold, D. S. Hale, C. R. Kerth, D. B. Griffin, J. W. Savell, J. D. Hasty, K. E. Belk, D. R. Woerner, R. J. Delmore Jr., J. N. Martin, T. E. Lawrence, T. J. McEvers, M. M. Pfeiffer, D. L. VanOverbeke, G. G. Mafi, T. B. Schmidt, R. J. Maddock, D. D. Johnson, C. C. Carr, J. M. Scheffler, T. D. Pringle and A. M. Stelzleni

7. Consequences of the future EU regulation on pig carcass classification

   G. Daumas and M. Monziols

8. At-line rapid instrumental method for measuring the boar taint components androstenone and skatole in pork fat

   C. Borggaard, R. Birkler, L. Meinert and S. Støier

9. National Beef Quality Audit – 2016: Survey of carcass characteristics through instrument grading assessments

   J. W. Savell, C. A. Boykin, L. C. Eastwood, M. K. Harris, A. N. Arnold, D. S. Hale, C. R. Kerth, D. B. Griffin, J. D. Hasty, K. E. Belk, D. R. Woerner, R. J. Delmore Jr., J. N. Martin, T. E. Lawrence, T. J. McEvers, M. M. Pfeiffer, D. L. VanOverbeke, G. G. Mafi, T. B. Schmidt, R. J. Maddock, D. D. Johnson, C. C. Carr, J. M. Scheffler, T. D. Pringle, A. M. Stelzleni and J. Gottlieb

10. Tenderness and sensory attributes of eleven muscles from carcasses within the Canadian mature beef grades

    J. Roberts, A. Rodas-González, M. Juárez, Ó. López-Campos, I. L. Larsen and J. L. Aalhus

11. The effect of tendersteching and electrical stimulation on the tenderness of two Alpaca (Vicugna pacos) muscles

    T. E. Biffin, M. A. Smith, R. D. Bush and D. L. Hopkins

12. Calculation of the nutrient balance of multi-component meat products using information technologies

    M. A. Nikitina, A. N. Zakharov, I. M. Chernukha

13. Why meat with antibiotics is hazardous

    D. S. Bataeva, E. V. Zaiko and O. A. Kuznetsova

14. Assessment of sodium chloride effect on the composition of fatty acids and volatiles in backfat

    E. K. Tunieva, A. N. Ivankin, T. G. Kuznetsova, A. B. Lisitsyn and V. V. Nasonova

15. Should the South African A and AB red meat carcass classes be combined?

    Z. Soji and V. Muchenje

16. The effect of tendersteching and electrical stimulation on Alpaca (Vicugna pacos) meat tenderness

    T. E. Biffin, M. A. Smith, R. D. Bush and D. L. Hopkins

17. Relationship between objective meat quality measures and sensory traits in Alpaca (Vicugna pacos) meat

    M. A. Smith, R. D. Bush and David L. Hopkins

18. Effect of the dietary polyunsaturated fatty acids on meat tenderness of bulls from different genetic groups

    D. S. Antonelo, J. F. M. Gómez, R. R. S. Corte, M. Beline, H. B. Silva, G. A. Sene, R. B. A. Vieira, B. Pavan and S. L. Silva

19. Micronutrients of beef meat from pasture and concentrated based production system

    M. C. Cabrera, A.Terevinto, F. Zaccari, A. Felice and A. Saadoun

20. The fatty acid composition of cooked longissimus muscle from grass-fed, concentrate-fed or grass silage and concentrate-fed heifers

    C. McElhinney, E. O’Riordan, F. J. Monahan and A. P. Moloney

21. Selection for increased lean meat yield does not independently impact consumer overall liking of lamb

    K. R. Kelman, L. Pannier, T. Suzuki and D. W. Pethick

22. Cook, freeze, shear – the quest for the best sequential arrangement

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

23. pH variation in beef for 90 days

    F. Larenas, R. Letelier, P. Melin and F. González

24. Pasture mycotoxin impact on dark cutting

    K. M. W. Loudon, I. J. Lean and P. McGilchrist

25. Determination of veal carcass composition by dual energy X-ray absorptiometry (DEXA)

    A. A. G. Lobo, M. L. Chizzotti, F. S. Machado, A. C. B. Menezes, J. Dias, M. I. Marcondes and S. L. Silva

26. American Meat Science Association Meat Science Lexicon

    D. L. Seman, D. D. Boler, C. C. Carr, M. E. Dikeman, C. M. Owens, J. T. Keeton, T. D. Pringle, J. J. Sindelar, D. R. Woerner and T. H. Powell

Session 5. Technological Demands in Meat Processing – an Asian Perspective

1. Moisture, texture and color deteriorations of spent hen jerky packed in different packaging methods during storage

   S. Sorapukdee, C. Uesakulrungrueng, K. Pilasombut and P. Tangwatcharin

2. Effect of temperature condition on purge loss, shear force and oxidative stability of korean Hanwoo beef

   S. Moon Kang, D. Ahn, P-N. Seong, J-H. Kim, S. Cho, Y. Kim, H. Van Ba, H-W.Seo and B-Y. Park

3. Postmortem calpain and shear force changes in Wuzong goose breast muscle

   Y-S. Chang, H-W. Wang and R-G. R. Chou

4. Study on selection of suitable meat surface starters for producing dry fermented sausage in Vietnam

   T. T. Phan, N. B. Le and S. H. L. Le

5. The effect of pineapple and honey injection on physicochemical quality of low marbled beef without compromising its fresh appearance

   J. W. Yoon, D. G. Lee, H. J. Lee, J. H. Choe and C. Jo

6. Chemical components of thirty six sub-primal cuts from Hanwoo carcasses

   H-W. Seo, H. V. Ba, P-N. Seong, Y. Kim, S. M. Kang, S. Cho, S.-S. Moon, S-J. Kang, B-Y. Park, Y-M. Choi and J-H. Kim

7. Assessment on utilization possibility of Enterococcus faecalis isolates from neonates for fermented sausages production as starter cultures

   H. V. Ba, H-W. Seo, P-N. Seong, S. Cho, S. M. Kang, Y. Kim, B-Y. Park, J-S. Ham and J-H Kim

8. Metagenome-based characterization of microorganisms from yellow-feather broiler, a highly popular meat in Asia

   H. Wang, G. Wang, X. Xu and G. Zhou

9. Weight changes of local Thai beef undergoing various sous-vide cooking temperatures

   P. Supaphon, S. Kerdpiboon and Y. Peuchkamut

10. Tenderness of sirloin beef affected by sous-vide cooking

    P. Supaphon, S. Kerdpiboon, S. Teerachaichayut and Y. Peuchkamut

11. HPP to improve water retention of sodium-reduced frozen chicken breast gels with two organic anion-types of potassium salts

    Y. Zhou, W. Wang, F. Ma, P-J. Li and C-G Chen

12. Evaluation of calcium chloride, potassium chloride and magnesium chloride for sodium reduction in emulsion-type pork sausage

    H-J. Jeong, G-D. Kim, J-S. Choi and S-K. Jin

13. Increase in lactobacillus decreases the level of odorous compounds in pig intestine

    S. Park, K. Kim, D. Kim, K. Cho, Y. Kim and J. Park

14. Effect of dry-aging on sensory properties of loin and tritip muscle from Hanwoo beef

    S. M. Kang, S. G. Chung, P-N. Seong, Y. Kim, Y. Kim, H. V. Ba, J-H. Kim and S. Cho

15. Effect of dry-aging on physico-chemical quality property of beef loin from Hanwoo

    S. Cho, S. M. Kang, P. Seong, Y. S. Kim, H-W. Seo, Y. Kim, J. Kim and B. Park

16. Texture profile of chicken breast fillet undergoing sous-vide process

    N. Suraphantapisit, P. Ingkasupart, P. Supaphon, and S. Kerdpiboon

17. Effect of packaging condition on storage stability of ready to eat semi-dried Nham, a Thai fermented meat product

    K. Pilasombut, T. Chetawan, N. Ngamyeesoon, P. Tangwatcharin and S. Sorapukdee

18. Validation of different formulation and processing conditions on pork frankfurters using response surface methodology

    R. V. Wagh, M. K. Chatli, P. Kumar, N. Mehta and O. P. Malav

19. Investigation of lipid oxidation markers in Hanwoo deep pectoralis cooked using different methods

    D. T. Utama, H. Jeong and S. K. Lee

20. Inosinic acid, inosine and hypoxanthine content of Hanwoo deep pectoralis subjected to different cooking methods

    S. K. Lee, D. T. Utama, H. Jeong and A. Jang

21. Sensory acceptance of Chuncheon dakgalbi processed by sous vide method and its quality changes during storage

    H. Jeong, K. H. Baek, D. T. Utama, J. T. Kim and S. K. Lee

22. Effect of sodium tripolyphosphate on physical quality of crispy meatball made from spent layer or broiler meat

    J. T. Kim, D. T. Utama, H. S. Jeong and S. K. Lee

23. Oxidation-induced structural changes of yak myofibrillar protein under different packaging conditions in frozen storage

    S. Tang, L. Yan, S. Li and L. Wang

24. Effects of cooking conditions on protein degradation of soy-sauce stewed chickens

    C-Z. Zhu, G-M. Zhao, M-Y. Li and Y-X. Liu

25. Is beef gender a credence factor for the Chinese?

    M. M. Farouk, M. Pirie, A. E. D. Bekhit, M. Yoo, G. Wu, R. Zhang and N. Jiang

26. An efficient meat-bone separating equipment and the relevant method

    W. Jia, C-H. Zhang, Z. Sun and H. Wang

27. Concentration of bone extracts using gradient series membrane

    M-L. Ye, W. Jia, C-H. Zhang and H. Wang

28. The formation of crust and its relationship to water migration of lamb during air drying

    W. Rao, Z. Wang, G. Li, T. Meng, X. Li, C. Hou and D. Zhang

29. Tenderness of Biceps femoralis in dzo

    Y. Jin, Y. Tian, W. Wen, J. Guan, X. Luo and Q. Sun

30. Thermal and rheological properties of pork emulsion as affected by different contents of salt and fat replacers

    Y. Malila, Y. Srimarut, D. Charoensuk, P. Chaiwiwattrakul and W. Visessanguan

31. Identification of the proteins in broth of stewed traditional Chinese yellow-feathered chickens

    J. Qi, W. Zhang, H. Wang, G. Zhou and X. Xu

32. Fatty acid composition and oxidative stability of Longissimus thoracis muscle in goats fed different parts of Andrographis paniculata

    A. L. Yusuf, K. D. Adeyemi and A. Q. Sazili

33. Carcass hemorrhages and physicochemical properties of longissimus muscle in goats subjected to various types of electrical stunning

    A. B. Sabow, I. Zulkifli, Y. M. Goh, M. Z. Ab Kadir and A. Q. Sazili

34. Physicochemical properties, antioxidant status and lipid profile of longissimus muscle in goats fed blend of canola oil and palm oil

    K. D. Adeyemi, A. Q. Sazili, A. B. Sabow, A. A. Samsuddin and R. Karim

35. Calpain proteolytic effects in different muscle types from Hanwoo cattle and their relashionship with meat softening traits

    D. E. Aguayo, D. Dashdorj, M. N. Uddin, C. Ochirbat, J. S. Lee , M. J. Kim and I. H. Hwang

36. Quality characteristics of dry aged Biceps femoris and Longissimus thoracis muscles from Hanwoo beef

    D. Dashdorj, C. Ochirbat, M. N.Uddin, D. Aguayo, J. S. Lee, M. J. Kim, Y. H. Kim, S. H. Cho and I. H. Hwang

37. Calpain activity and proteolytic effects on Longissimus lumborum muscle from Hanwoo cows and heifers

    D. E. Aguayo, D. Dashdorj, M. N. Uddin, C. Ochirbat, J. S. Lee, D. Yoon and I. H. Hwang

38. Biological attributes of intramuscular connective tissue components of Hanwoo skeletal muscle

    M. N. Uddin, D. Dashdorj, D. Aguayo, C. Ochirbat, J. S. Lee and I. H. Hwang

39. Collagen types of Hanwoo beef in relation to texture properties of individual muscles

    D. Dashdorj, M. N. Uddin, D. Aguayo, C. Ochirbat, J. S. Lee and I. H. Hwang

40. The proteome homology of peptides from dry-cured Xuanwei ham

    L. Xing, X. Gao, G. Zhou and W. Zhang

41. The changes in physicochemical properties of Turkish cooked salami at the point of sale (POS)

    R. Sakata, K. Khademi, N. Awad, M. Çam, H. Yetim, and A. hhmed

42. Plant-derived polyphenols can rescue meat quality of broilers under heat stress

    B. Guo, N. J. Hudson, Y. Lao, F. Gao and G. Zhou

43. Influence of market setting and time of purchase on salmonella and listeria prevalence in beef and pork in Vietnam

    A. K. Englishbey, P. T. T. Vu, M. V. V. Le, D. H. Nguyen, P. R. Broadway, L. M. Guillen, M. M. Brashears, J. R. Donaldson, M. W. Schilling and T. T. N. Dinh

44. Meat quality characteristics of longissimus muscle of purebred pigs for commercial pig in Korea

    J. T. Jeong, J. K. Lee, J. S. Choi, Y. C. Jung, J. H. Jung and Y. I. Choi

45. Muscle fiber characteristics and meat quality traits of the 8 major muscles from Hanwoo steers

    S-H. Joo, E-Y.Lee, K-W. Lee, Y-H. Hwang and S-T. Joo

46. Beef cuts affect eating quality of sauced beef

    Y. Mao, Y. Zhang, P. Dong, L. Ren, L. Zhu and X. Luo

47. Proximate composition, pH, water holding capacity, and cooking loss of Jejusan-horse muscles

    Y. Kim, H. W. Seo, H. V. Ba, G. Kang, S. M. Kang, S. Cho, J-H. Kim, B-Y. Park, H. S. Chae and P. Seong

48. Effects of Penergetic Fresh Wave at different levels for extending the shelf life of sausage

    R. Lertpatarakomol, T. Trairatpaiwan, S. Sirimongkolworakul, P. Jaipeng, PK. Aditporn and J. Mitchaothai

49. Effects of dried pumpkin pulp and seed on quality of beef meatballs

    M. Serdaroğlu, S. Kavuşan, G. İpek and B.Öztürk

50. Water footprint of Thai beef meat production

    K. Boonyanuwat, P. Sirisom and V. Ngamsomrit

Session 6. International Best Practice in Animal Welfare

1. Innovative approaches in pork production with entire males and immunocastrates: Cost Action IPEMA

   U. Weiler, M. Aluwé, G. Backus, G. Bee, M. Bonneau, M. Čandek-Potokar, O. Doran, M. Font-i-Furnols, C. Larzul, M. Škrlep, L. Tudoreanu, E. von Borell and Raffael Wesoly

2. Stress proteins in cull cows: relationship with transport and lairage durations but not with meat tenderness

   M. Gagaoua, E. M. C. Terlouw, V. Monteils, S. Couvreur and B. Picard

3. Effect of space allowance and floor type on performance and welfare measurements of finishing beef heifers

   M. P. Keane, M. McGee, E. G. O’Riordan, A. K. Kelly and B. Earley

4. Influence of immunocastration on cutting yield, fatness and meat quality of lamb carcasses

   T. Needham, H. Lambrechts and L. C. Hoffman

5. The impact of feed deprivation and stress at slaughter on the metabolism and carcass yield of lambs

   S. M. Stewart, D. W. Pethick, G. E. Gardner and P. McGilchrist

6. Reversible electrical head-to-body pre-slaughter stunning of livestock for halal meat production

   M. M. Farouk, J. Webster, C. Johnson, N. Beausoleil and A. Q. Sazili

7. Temperament on feedlot arrival affects performance efficiency and carcass quality in beef cattle

   C. A. Olson, G. E. Carstens, D. S. Hale, A. D. Herring and R. K. Miller

8. Carcass and meat quality of dual-purpose poultry types vs. extensive broiler and layer types fattened for 67 and 84 d

   S. Mueller, L. Taddei, R. E. Messikommer, M. Kreuzer and I. D. M. Gangnat

9. An effect of gas stunning regimes on changes in post-mortem characteristics in the conditions of a model experiment

   A. I. Sinichkina, T. M. Mittelstein, I. V. Kozyrev, A. B. Lisitsyn and A. A. Semenova

10. Are wormy sheep worried? A qualitative behavioural assessment of sheep with intestinal parasites

    E. P. Grant, S.L. Wickham, F. Anderson, A. L. Barnes, P. A. Fleming and D. W. Miller

11. Implementation of regulatory best practice in animal welfare and upskilling of meat sector

    K. A. Brennan and G. Gilligan

12. Third Uruguayan national beef quality audit: bruises characterization

    M. del Campo, G. Toyos, F. Albin, A. Borca, D. Correa, R. Robaina and G. Brito

13. Pre-slaughter handling of cattle and its influence on the final color of meat

    F. Garcia, A. Bolivar, V. De la Rosa and R. Garcia-Valverde

14. Estimation of cattle carcass weight using laser scanning

    R. V. de Sousa, L. S. Martello, R. A. Tabile, R. Y. Inamasu and S. L. Silva

15. Sex effects on blood stress indicators, muscle glycolytic potential and mutton quality

    T. Stempa and V. Muchenje

Session 7.

1. Effect of autochthonous starter culture on microbiological quality of traditional Thai fermented meat product

   P. Tangwatcharin, J. Nithisantawakhup, S. Sorapukdee,K. Pilasombut and N. Vijitrothai

2. The inhibitory effect of a sodium free powder preservative on the growth of Listeria monocytogenes and lactic acid bacteria in ham.

   E. Heintz, H. J. van Lent , K. Glass, M. Golden and L. Vega

3. A new discovery of nitrite metabolism in Lactobacillus plantarum

   L. Mei, T. Wei, P. Zhao, W-H. Kan, W-Z. Wei, X-H. Xue and Z-G. Wang

4. Bacterial ecology of sliced cooked pork products on the Belgian market

   W. Geeraerts, V. Pothakos, L. De Vuyst and F. Leroy

5. Development of an analytical method to detect plant proteins in meat products

   K. Dolch, F. Schwägele and D. A. Brüggemann

6. HPLC-MS/MS-detection of fibrinogen/thrombin in formed beef and pork

   W. Jira and F. Schwägele

7. Different air flow changes microbial composition of dry-aged beef and its sensory properties

   H. J. Lee, J. Oh and H. I. Yong

8. Effect of tea marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings

   C. Wang, C-B. Li, X-l. Xu and G-H. Zhou

9. Cyclopropane fatty acids as quality markers in meat

   V. Lolli, E. Zanardi, A. Marseglia, G. Palla and A. Caligiani

10. Effect of dry-aging on yield, microbial growth and storage stability of beef loin from Hanwoo

    S. Cho, P. Seong, S. M. Kang, Y-S. Kim, Y. Kim and D. Ahn, J. Kim and B. Park

11. Using quantitative microbial modelling with HACCP

    D. L. Seman

12. Effects on beef microflora of a three-step sous-vide method

    H. Wang, M. Badoni, S Zawadski, B. McLeod, B. Uttaro and X. Yang

13. The microbiology of beef carcasses and primals during chilling and chilled storage

    D. J. Bolton, R. Reid, J. Kerry and S. Fanning

14. In vitro growth rate of Campylobacter jejuni NCTC 11168 in caecal contents supplemented with (-)-norepinephrine, (-)-epinephrine, corticosterone and cortisol

    B. Truccollo, P. Whyte and D. J. Bolton

15. Evaluation of scaling effects on physico-chemical and microbiological characteristics of raw fermented sausages

    R. Blase, L. Schwendimann, J. Barrett, D. Guggisberg, R. Badertscher, L. Egger, S. Dubois, J. Hummerjohann and H. Stoffers

16. How understanding the pattern of broiler farm contamination has solved the campylobacter issue in broilers

    D. J. Bolton, T. Battersby and P. Whyte

17. Meat Factory Cell – a concept for the future?

    O. Alvseike, H. Sverdvik, M. O’Farrell and P. Berg

18. FTIR spectroscopic differentiation of pork and beef mixtures based on protein fractions

    E. Deniz, E. G. Altuntaş, B. Ayhan, D. Ö. Demiralp and K. Candoğan

19. Can liquorice extract administered as dietary and/or as feed supplement improve rabbit meat shelf-life?

    A. Dalle Zotte, M. Cullere, V. Giaccone, C. Celia, Z. Szendrő, Z. Gerencsér and Z. Matics

20. An effect of the electromagnetic field on microbiological safety of meat semi-prepared products

    A. S. Dydykin, M. A. Aslanova, O. K. Derevitskaya, V. A. Pchelkina and O. A. Kuznetsova

21. Prevalence of Listeria monocytogenes contaminated in Chinese beef cattle processing plants

    Y. Zhang, C. Dai, P. Dong, L.n Zhu and X. Luo

22. Foodborne pathogens and virulence in the microbiome of cattle grown naturally verses conventionally

    M. D. Weinroth, X. Yang, N. R. Noyes, P. Rovira, J. N. Martin, P. S. Morley and K. E. Belk

23. Decrease of n-nitrosodimethylamine by Lactobacillus pentosus is associated with surface layer proteins

    Y. Xiao, P. Li and C. Chen

24. Lactobacillus animalis NP51 reduces Escherichia coli O157:H7 virulence

    D. I. Ayala, K. K. Nightingale and M. M. Brashears

25. Meat inspection in a Meat Factory Cell concept

    O. Alvseike, T. Nesbakken and M. Prieto

26. Sponge vs excision technique for carcass sampling of beef, lamb and pig – influence on process hygiene criteria and monitoring

    B. Minvielle, A. Le Roux, M.A. Fleury, V. Hardit and J-C. Augustin

27. Investigation of blown pack spoilage organisms

    E. Esteves, D. Bolton and P. Whyte

28. In vitro evaluation of the competing effect of Carnobacterium maltaromaticum isolated from vacuum packed meat against food pathogens

    G. M. Danielski, P. H. Imazaki, G. Daube, R. E. F. de Macedo and A. Clinquart

29. Frequency and AMR of salmonella and campylobacter isolated from small-ruminant fecal samples from the U.S., Australia and Bahamas

    K. E. Hanlon, M. F. Miller and M. M. Brashears

30. Antimicrobial resistance of generic Escherichia coli in cattle feces as impacted by dietary supplementation with Lactobacillus salivarius L28

    A. R. English, A. Echeverry, J. O. Sarturi, T. L. Opheim, K. K. Nightingale, M. F. Miller and M. M. Brashears

31. Effect of lactobacillus L28 on the reduction of Escherichia coli in cattle manure collected from cattle fed 3 different diets

    E. M. Castelli, D. L. Campos, K. K. Nightingale, A. R. English and M. M. Brashears

32. Prevalence and characterization of shigatoxin-producing Escherichia coli during processing in Chinese beef processing plants

    T. Xiao, P. Dong, Y. Zhang, L. Zhu and X. Luo

33. Western blot immunoassay in detecting mechanically deboned chicken meat in beef mixtures

    E. Deniz, S. Karahisar, H. Yıldızhan, E. G. Altuntaş, D. Ö. Demiralp and K. Candoğan

34. Antimicrobial potential of a clean label intervention in fresh chicken patties

    P. Sijtsema, K. Brookmeyer and L. Yi

35. Risk factors for shedding of shigatoxigenic E. coli O157 and O26 in cattle at slaughter

    G. Duffy, E. McCabe and C. Burgess

36. Pre-screening of biogenic amine production from isolated bacteriocin-producing lactic acid bacteria associated in traditional Thai fermented meat products

    A. Swetwiwathana, A. Jindaprasert and N. Joraka

37. Chitosan films with potato peel extract to extend the shelf life of meat

    R. G. Díaz-Orduño, R. D. Vargas-Sánchez, A. Felician-Vega, A. Sánchez-Escalante and G. R. Torrescano-Urrutia

38. Can edible mushroom be used as meat preservative?

    B. del Mar Torres-Martínez, G. R. Torrescano-Urrutia, R. D. Vargas-Sánchez, F. J. Ibarra-Arias, P. Roncalés-Rabinal and A. Sánchez-Escalante

39. Mesquite pods extract, an additive to extend the shelf life of meat

    M. Y. Lorenzo-Justo, V. M. Rivera-Castro, R. D. Vargas-Sánchez, G. R. Torrescano-Urrutia and A. Sánchez-Escalante

40. Use of date pits as a novel additive for the meat industry

    M. A. De la Rosa-Alcaraz, G. R. Torrescano-Urrutia, J. Á. Pérez-Álvarez, J. Fernández-López and A. Sánchez-Escalante

Session 8. Emerging Technologies in Meat Processing

1. Construction of response model for predicting effect of three polysaccharides on texture profile of emulsified sausage

   Z. F. Wang and T. Y. Wang

2. Effect of processing conditions on the community dynamics of coagulase-negative staphylococci during meat fermentation

   D. A. Stavropoulou, E. Van Reckem, L. De Vuyst and F. Leroy

3. Lipase-catalyzed synthesis of 1,3-diacylglycerol from lard oil and fatty acid profile change

   N. Wan, Z. Wang, Y.Hong and X. Xue

4. The preparation and quality evaluation of sausage in which fat replaced by lard modified diglyceride

   H. Wang, J. Wang, Z. Wang and X. Xue

5. Mycelia of Pleurotus sapidus and Lentinula edodes as functional raw-material in comparison to different vegetable proteins in Döner kebab system

   A. Stephan, J, Ahlborn, M. Zajul and H. Zorn

6. Physicochemical characteristics of extracted gelatin from chicken feet at different temperatures

   J. H. Choe, B. J. Park, C. Jo and H. Y. Kim

7. Alternative technology for sodium nitrite: effect of atmospheric pressure plasma on manufacturing of pork jerky

   H. I. Yong, S. H. Lee, S. Y. Kim, J. Y. An and C. Jo

8. Development of natural nitrite source by atmospheric pressure plasma

   S. Jung, K. Jo, J. Lee, H. I. Yong, S. J. Yum, H. G. Jeong and C. Jo

9. Application of irradiation on aging of beef with different temperatures

   S. H. Lee, S. Y. Kim, H. I. Yong, J. Y. An, K. C. Nam and C. Jo

10. Conjugated linoleic acid production by L. plantarum AB20-961 and L. plantarum DSM2601 in fermented sausage

    C. O. Özer and B. Kılıç

11. Modifying quality attributes of beef burger patties using moringa and olive seed powders

    F. Y. Al-Juhaimi, M. D. Hawashin, E. E. Babiker, O. Q. Adiamo, O. N. Alsawmahi, K. Ghafoor and I. A. Mohamed Ahmed

12. Impact of colour differences of pork and beef on the quality of raw fermented sausages

    C. Krischek, J. Popp and G. Klein

13. Quality of properties of ground ham cured by atmospheric pressure plasma treatment

    J. Lee, K. Jo, Y. Lim, C. Jo, J. Choe and S. Jung

14. How important is slicing technology for lamb quality?

    M. Bellés, V. Alonso, J. Cuello, A. García, P. Roncalés and J. A. Beltrán

15. Physical-chemical parameters and sensory acceptance of beef burgers with reduced sodium content

    T. S. Belém, J C. Barros, P. E. S. Munekata, J. C. Baldin, Y. J. Polizer , A. C. S. Barretto and M. A. Trindade

16. Edible crystalline particles as model fillers in comminuted meat products

    S. Barbut, A. J. Gravelle and A. G. Marangoni

17. Effect of sugarcane dietary fiber on the microstructure of myofibrillar protein gel

    X. Zhuang and G. Zhou

18. Colour stabilisation of haem-iron hydrolysate using sodium nitrite alternatives

    S. Chhem-Kieth and J. Ruiz-Carrascal

19. pH variation in beef for 90 days

    F. Larenas, R. Letelier, P. Melin and F. González

20. Effect of temperature and fat type on the viscoelastic properties of meat batters prepared with white and red chicken meat

    S. Glorieux, L. Steen, I. Foubert and I. Fraeye

21. Effects of high-pressure, ultrasound and high-pressure homogenizing treatments on myofibrillar protein solubility

    S. Xue, X. Xu, H. Shan and G. Zhou

22. Effect of resistant starch concentrations on the physicochemical characteristics of cooked ham

    E. M. Santos, K. Y. Barrera, J. A. Rodríguez, I. Sánchez, B. M. Becerra, C. A. Gómez and E. Rangel

23. Glycogen phosphorylase: a possible mechanism for the pH increase in High Pressure processed bull meat

    J. D. Morton, H. Y. Y. Lee, G. Pearson and R. Bickerstaffe

24. High pressure on cooked ham: a way to increase shelf-life while maintaining high standard quality

    A. Rakotondramavo, C. Guyon, M. de Lamballerie and L. Pottier

25. Nutritional values of 11 pork secondary meat-cuts and liver

    M. Carlier, B. Duchene, T. Lhommeau and J. L. Martin

26. Characterization of fractions from the recovery of bovine lung protein using pH shift processing

    S. A. Lynch, C. Alvarez, E. O’Neill, M. O’Sullivan and A. M. Mullen

27. Effects of encapsulated polyphosphates on microbiological and physicochemical properties of cooked ground beef

    B. Tenderis, B. Kılıç, H. Yalçın and A. Şimşek

28. Dual energy X-ray absorptiometry as a rapid and non-destructive method for determination of lean, fat and bone content in livestock

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

29. Effect of sodium reduction on emulsion stability and microstructure of bologna-type sausages

    M. A. Pires, J. C. Barros, P. E. S. Munekata, L. T. Carvalho, J. C. Baldin, Y. J. Polizer-Rocha, I. Rodrigues and M. A. Trindade

30. Effect of high pressure processing on raw pork colour and water holding capacity

    S. Sazonova, R. Galoburda and I. Gramatina

31. Impact of different smoke condensates on the physico-chemical, chemical and sensory proporties of dry fermented sausages

    G. Delanghe, L. Dewulf, J. Van Durme and I. Fraeye

32. Replacement of pork meat with proteins recovered from meat co-products in an emulsion-type breakfast sausage.

    C. Álvarez and A. M. Mullen

33. Improved plasma recovery by means of red cell crenation assisted by RSM approach

    C. Álvarez and A. M. Mullen

34. Fatty acids profile of chicken nuggets added with chia flour (Salvia hispanica L)

    J. C. Barros, P. E. S. Munekata, M. A. Pires, I. Rodrigues, C. E. C. Rodrigues and M. A. Trindade

35. Impact of aging method and PEF treatment on meat quality and stability of conjugated linoleic acid in venison

    T. E. Mungure, A. El-Din, A. Bekhit, J. Birch, S. Kanokruangrong, A. Carne and M. M. Farouk

36. Proteins from the meat processing chain – enhancing value of co-products

    L. Drummond, C. Alvarez and A. M. Mullen

37. Safety aspects of a proposed bovine lung protein powder process

    L. Drummond, I. White and A. M. Mullen

38. Shelf-life extension of low salt sausages using HPMC-based films containing nanoparticle rosemary extract

    C. Stokes, J. P. Kerry and M. G. O’Sullivan

39. Applications of X-ray multi energy spectrometry for the meat industry

    A. Austrich, R. Marques-Sousa, I. Muñoz, M. Font-i-Furnols, P. Gou and E. Fulladosa

40. Texture characterization of dry-cured ham using X-ray multi energy spectrometry

    A. Austrich, I. Muñoz, P. Gou, J. M. Lorenzo, J. V. García-Pérez, J. Benedito, L. Guerrero and E. Fulladosa

41. Effect of the addition of Bifurcaria bifurcata seaweed extract on physico-chemical parameters in healthier pork liver pâté

    R. Agregan, N. Echegaray, R. Domínguez, M. Pateiro, D. Franco and J. M. Lorenzo

42. Influence of the addition of different proteins on the sensory properties of pâté

    S. Zamuz, D. Robledo, N. Echegaray, M. Pateiro, D. Franco and J. M. Lorenzo

43. Lipid oxidation of low-fat pork liver pâtés as affected by Bifurcaria bifurcata extract

    R. Agregan, L. Purriños, S. Zamuz, R. Domínguez, M. Pateiro, D. Franco and J. M. Lorenzo

44. Biological active additive for meat products

    G. Kenenbay, U. Chomanov, T. Tultabayeva, T. Zhumalieva and A. Shoman

45. Effect of partial replacement of sodium chloride with other salts on physicochemical characteristics in dry-cured “Lacón”

    D. Franco, M. Pateiro, R. Bermúdez, L. Purriños and J. M. Lorenzo

46. Influence of sodium reduction and ultrasound treatment on the sensory acceptance of cooked ham

    T. L. Barretto, M. A. R. Pollonio, J. T. Romero and A. C. S. Barretto

47. Advanced characterisation and evaluation of meat hydrolysates as functional ingredients in food

    S. Deb-Choudhury, J. Gathercole, S. Haines, A. Grosvenor, D. Harland, E. Lee, A. Thomas, M. Farouk and S. Clerens

48. Effect of ozone on physicochemical parameter changes during ageing of beef

    R. Bermúdez, M. Pateiro, D. Robledo, L. Puriños, C. Pérez-Santaescolástica, D. Franco and J. M. Lorenzo

49. Optimising heat treatment of meat products using low temperatures

    L. Nersting, M. D. Aaslyng and I. Simonsen

50. Effect of high pressure at different temperatures on texture of dry-cured ham with different textural characteristics

    E. Coll-Brasas, J. Arnau, P. Gou, J. M. Lorenzo, J. V. García-Pérez, J. Benedito and E. Fulladosa

51. Effect of temperature during HP processing on colour and colour stability of dry–cured ham

    E. Coll-Brasas, J. Arnau, P. Gou, J. M. Lorenzo, J. V. García-Pérez, J. Benedito and E. Fulladosa

52. Fat prediction using an online dual energy X-ray absorptiometer is accurate in genetically divergent lambs

    S. L. Connaughton, F. Anderson, K. R. Kelman, A. Williams, S. Starling and G. E. Gardner

53. Effect of arginine-hemoglobin on color stability of ground lamb during storage

    S. Xuan, H. Chengli, W. Wenting, L. Zheng, X. Li, W. Liguo, Z. Jie and Z. Dequan

54. Evaluation of the betalain in the stability of the colour of Brazilian fresh sausage during storage under refrigeration

    E. R. B. Bellucci, L. A. C. Zuanon, V. R. N. Telis and A. C. S. Barretto

55. Screening of probiotics of lactic acid bacteria for meat system: evaluation in vitro and in mini dry fermented sausage

    C. V. B. Souza, A. L. Barretto Penna and A. C. S. Barretto

56. Addition of dietary fiber in cooked restructured pork shoulder with salt reduction

    C. S. Pinto, E. R. B. Bellucci, T. Barretto and A. C. S. Barretto

57. Effect of partial substitution of sodium chloride on the drying characteristics of beef slices

    E. Çarkcıoğlu and K. Candoğan

58. Production of semi-smoked sausages using grinding of raw material by milling

    B. R. Kapovsky, T. G. Kuznetsova, A. B. Lisitsyn,V. V. Nasonova, A. N. Zakharov and A. A. Motovilina

59. Production of homogenized canned baby food using innovative technology of meat raw material grinding

    V. I. Ivashov, A. B. Lisitsyn , B. R. Kapovsky, A. S. Dydykin, O. K. Derevitskaya, P. I. Plyasheshnik and V. A. Pchelkina

60. Improving protein digestibility and texture of beef meat with novel processing technologies

    L. Kaur, F. M. Chian, X. Zhu, T. Astruc, I. Oey and M. J. Boland

61. Antioxidant activity of Moringa oleifera leaf powder in South African pork droëwors

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

62. Inactivation profile of food spoilage bacteria by power ultrasound: a prospective for salt reduced meat products

    E.S. Inguglia, B. K. Tiwari, J. P. Kerry and C. M. Burgess

63. Potential of rice bran wax and soybean oil oleogels as pork fat replacements in frankfurter-type sausages

    T. L. Wolfer, N. C. Acevedo, K. J. Prusa, J. G. Sebranek and R. Tarté

64. Sensory profile and color stability of sheep sausages prepared with oregano (Origanum vulgare) extract

    R. de P. P. Fernandes, M. A. Trindade, J. M. Lorenzo and M. P. de Melo

65. Use of multiple emulsions as fat substitutes in meat products

    Ö. Çağindi and C. İnce

66. The feasibility of microwave spectroscopy for evaluation of freezing method in meat

    A. Mason, S. G. Bjarnadottir, F. Bjerke and O. Alvseike

67. Assessment of five strains of Staphylococcus equorum in cured raw loins on key aroma compounds

    M. Gibis, R. Bosse (née Danz), M. Wolz and J. Weiss

68. Enzymatic hydrolysis of hide ‘fleshing’ meat: characterisation and optimization

    C. Anzani, T. Tedeschi, A. Dossena and S. Sforza

69. Meat industry by-product recovery: gelatin and film forming evaluation

    C. Anzani, C. Álvarez, T. Tedeschi, A. Dossena, A. M. Mullen and S. Sforza

70. Effects of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on growth of listeria monocytogenes in cooked ground beef

    B. Tenderis, B. Kılıç, H. Yalçın and A. Şimşek

71. The effects of brine injection level and post mortem aging on sensory and physical characteristics of beef loin

    P. E. Strydom, Z. Kuhn, C. J. Hugo and A. Hugo

72. The effect of brine injection level on the physical properties and sensory acceptability of pork loins

    Z. Kühn, C. Bothma, P. E. Strydom, C. J. Hugo and Arno Hugo

73. Optimization of the enzymatic hydrolysis of mechanically deboned chicken meat: the use of experimental statistical design

    N. Pap, S. Mäkinen and Anne Pihlanto

74. An evaluation of the tenderising effect of needle-injecting hot, pre-rigor lamb carcasses with a ficin-water solution

    E. Baumann and K. Farag

75. Investigation of heteropolysaccharide-producing Lactobacillus plantarum TMW 1.1308 in cooked ham

    J. Hilbig, M. Loeffler, K. Herrmann and J. Weiss

76. The use of hurdle technology for the development of consumer accepted low-salt cooked ham with enhanced shelf life

    C. M. O’ Neill, M. C. Cruz-Romero, G. Duffy and Joe P. Kerry

77. Comparison of physico-chemical characteristics of extracts from various bones in Hanwoo cattle

    J. K. Lee, J. T. Jeong, J. S. Choi, M. O. Jung and Y. I. Choi

78. Stability of model system beef emulsions containing linseed oil-in-water gelled emulsions

    B. Öztürk, M. Serdaroğlu and M. Karabıyıkoğlu

79. Non-invasive assessment of the bioburden of minced pork using a hand-held fluorescence device

    C. Grimmler, M. Heiden and H. Schmidt

80. Characterisation of novel technology for boar taint detection

    K. L. Westmacott, A. Crew, O. Doran and J. P. Hart

81. Effects of psyllium husk powder on a cold-set restructured ground turkey product

    T. L. Harper and A. D. Clarke

82. Can a NitFom near infrared system predict laboratory intramuscular fat values?

    S. M. Fowler, R. van de Ven, J. Hocking Edwards, G. E. Gardner, D. L. Hopkins and D. W. Pethick

83. Developing a dual X-ray absorptiometer for estimating carcase fatness in beef at abattoir chain-speed

    G. E. Gardner, J. Peters, S. E. Starling, J. Cook, M. Shirazi and A. Williams

84. Predicting beef carcase composition from weight and rib fat depth

    A. Williams, C. G. Jose, P. McGilchrist, B. J. Walmsley, M. J. McPhee, P. L. Greenwood and G. E. Gardner

85. Predicting lamb carcase composition from carcase weight and gr tissue depth

    A. Williams, F. Anderson, J. Siddell, D. W. Pethick, J. E. Hocking Edwards and G. E. Gardner

86. The effects of replacing beef fat with olive oil on protein oxidation products (α-Aminoadipic semialdehydes-AAS and γ-glutamic semialdehydes-GGS) turkish dried fermented sausage

    M. Serdaroğlu, H.Özyurt, A. Zungur Bastıoğlu, B. Öztürk and S. Ötleş

87. NIR determination of meat quality characteristics at different lamb carcass points

    G. Fiorentini, L. Mur, C. A. Fugita, L. Bellomo, A. I. Negueruela, C. Sañudo and M. M. Campo

88. Use of potassium chloride as salt replacer in reduced-salt back bacon rashers: impact on shelf life

    G. Delgado-Pando, P. Allen, J. Kerry, M. O’Sullivan and R. M. Hamill

89. Use of high pressure processing on meat products: commercial developments and research trends in food science

    L. Pottier, C. Tonello, A. Rakotondramavo, C. Guyon and M. De Lamballerie

90. Effects of functional emulsion gels on physicochemical, and structural properties of bologna sausage

    M. A. R. Pollonio, G. F. Furtado, A. R. Honório, L. Mokarzel,V. A. Vidal, R. L. Cunha and C. S. Paglarini

91. Albedo and Flavedo grapefruit powder as an oxidative stabilizer of pork patties during chilled storage

    S. G. López-Santiz, G. R. Torrescano-Urrutia, R. D. Vargas-Sánchez, L. Zavala-Cárdenas and A. Sánchez-Escalante

92. Antioxidant effect of grapefruit powder in pork patties

    S. Rizo-Gálvez, R. D. Vargas-Sánchez, M. I. Ramírez-Rojo, A. Sánchez-Escalante and G. R. Torrescano-Urrutia

93. Effect of ultrasound intensity and time on the quality of cooked hams with reduced sodium content

    T. L. Barretto, G. R. Carvalho, A. C. S. Barretto and J. T. Romero

Session 9. Consumer Aspects – Marketing & Perspectives

1. Comparison of different parts of lamb: chemical composition and sensory

   C. Xu, C. Liu, H. Luo, Y. Qu and W. Zhu

2. Humans and meat: a story of love and hate

   F. Leroy and I. Praet

3. Consumers’ perception of frankfurter sausages with different healthiness attributes

   Y. J. Polizer-Rocha, R. L. F. Noronha, J. Lapa-Guimarães and M. A. Trindade

4. ‘I don’t want to think about it’. Concerns about sheep and beef cattle transportation and slaughter amongst Australian meat consumers

   E. A. Buddle, H. J. Bray, W. S. Pitchford and R. A. Ankeny

5. Low protein and “Alperujo” diet do not affect consumers’ acceptability of Iberian crossbreed dry-cured loins

   M.Font-i-Furnols, J. García-Gudiño, A. Brun, M. Gispert, J. Perea-Muñoz, J. García-Casco, E. González and I. Blanco-Penedo

6. Differences in consumer perceptions of meat quality

   P. Purslow, R. Cepeda, E. Cáffero, L. Garitta, M. Sosa, D. Frank, L. Duizer, T. Ngapo, H. Bruce, R. Nassu and M. Henchion

7. Affective and descriptive (novel) sensory and physiochemical comparison of traditional bone-in dry-aged beef loin

   M. G. O’Sullivan, M. Cruz Romero and J. P. Kerry

8. Irish consumer attitudes on salt and fat processed meats

   S. Fellendorf, J. P. Kerry and M. G. O’Sullivan

9. Perception of traceability information on beef label by Spanish and Brazilian consumers

   D. R. Magalhaes, M. T. Maza, G. Fiorentini, I. N. Prado, J. K. Kirinus, A. Guerrero and M. M. Campo

10. Spanish and Brazilian consumers’ attitudes on purchase and consumption of beef

    D. R. Magalhaes, M. T. Maza, V. C. Resconi, M. Barahona, C. Sañudo, J. L. Olleta and M. M. Campo

11. Salt reduction and potassium replacement perception of traditional corned beef in different age (18-85) cohorts

    P. M. Conroy, R. M. Hamill, J. P. Kerry and M. G. O’Sullivan

12. Consumer attitudes and expectations of meat, meat products and meat packaging in Ireland

    P. M. Conroy, R. M. Hamill, J. P. Kerry and M. G. O’Sullivan

13. The sensory impact of salt replacers in reduced sodium dry cured Lacón

    L. Purriños, C. Pérez-Santaescolástica, S. Zamuz, N. Echegaray, M. Pateiro, D. Franco and J. M. Lorenzo

14. How to predict beef eating quality in Europe through the adaptation of the Australian system MSA?

    J-F. Hocquette, I. Legrand, R. J. Polkinghorne and J. Wierzbicki

15. Millennial versus non-millennial consumer perceptions of beef, pork and chicken sensory attributes

    R. Miller, H. Laird, K. Adhikari, E. Chambers and C. Kerth

16. US consumer assessment of top loin beef from two New Zealand forage finishing systems compared to us grain fed beef

    A.J. Garmyn, R.J. Polkinghorne, J.C. Brooks and M.F. Miller

17. Effect of energy source and animal age on flavor intensity of sheep meat

    J. R. Jaborek1, H. N. Zerby, S. J. Moeller and F. L. Fluharty

18. Effect of the dietary polyunsaturated fatty acid level on consumer sensory ratings of beef from different genetic groups

    D. S. Antonelo, J. F. M. Gómez, R. R. S. Corte, M. Beline, J. Silva, C. A. Martins, R. B. A. Vieira, B. Pavan and S. L. Silva

19. Consumer attitudes to porcine blood and surplus protein in functional and high protein foods

    M. Tøstesen, K.S. Kjærulff, L. Meinert and M. D. Aaslyng

20. Understanding consumer perceptions of novel meat processing technologies

    T. Lu, P. Wall, M. Burke, N. McCaffrey and A. G. M. Scannell

21. Consumer sensory evaluation of meat from Nellore steers fed with vegetable oils

    F. de Souza Costa, A. R. Cabral, A. S. Cravo Pereira, W. Henrique, M. A. I. da Silva, J. A. Orozco and S. da Luz e Silva

22. Millennial versus non-millennial in home consumer perceptions of beef, pork and chicken sensory attributes

    H. L. Laird, R. K Miller, K. Adhikari, C. R. Kerth and E. Chambers

23. IMF and eating quality in sheepmeat: a comparison of American, Chinese and Australian consumers

    R. O’Reilly, L. Pannier, G. E. Gardner, A. J. Garmyn, R. H. Jacob, H. Luo, Q. Meng, M. F. Millerand D. W. Pethick

24. Consumer acceptability of pork loin from crossbred pigs sired by Pakchong 5 boar and Duroc boar

    R. Lertpatarakomol, R. Sitthigripong, R. Limsupavanich, S. Noidad, C. Chaosap and K. Chaweewan

25. Diet has minimal impact on Australian consumer palatability

    L. Pannier, L. Zhao, D. J. Brown, K. Geenty and D. W. Pethick

26. The Nix a* value is associated with consumer meat colour scores

    M. T. Corlett, D. W. Pethick, R. H. Jacob, K. R. Kelman and G. E. Gardner

Session 10. Meat Biochemistry

1. Investigation of proteomic changes and quality of sheep (Ovis aries) meat due to electrical stunning

   M. Kiran, B. M. Naveena, R. Srikanth, C. Venkatesh, Y. Praveen Kumar and V. V. Kulkarni

2. pH determination methods influence pH slopes during early post mortem ageing of pig meat

   C. Krischek, J. Popp and A. R. Sharifi

3. Comparative proteomic profiling between Spanish bovine breeds

   R. Rodríguez-Vázquez, A. Mato, M. A. Sentandreu, M. Oliván, D. Franco and C. Zapata

4. Effects of carcass chilling treatments on postmortem calpain activity in mule duck breast muscle

   S-Y. Yang , Y-J. Syu , Y-S. Chang and R-G. R. Chou

5. Biomarkers of tenderness and intramuscular fat in five muscles from French PDO Maine Anjou. 1 – Muscle type effect

   B. Picard, M. Al Jammas, M. P. Ellies, M. Gagaoua, S. Couvreur, M. Pécot, G. Aminot, L. De Koning, A. Valais and M. Bonnet

6. Biomarkers of tenderness and intramuscular fat in five muscles from French PDO Maine Anjou. 2 – Prediction of groups of quality

   B. Picard, M. Al Jammas, S. Couvreur, M. Pécot, G. Aminot, S. Léger, L. Koning, A. Valais and M. Bonnet

7. Importance of intrinsic parameters in relation to in vitro zinc protoporphyrin IX formation in different meat sources

   H. De Maere, S. Chollet, E.Claeys, C. Michiels, M. Govaert, E. De Mey, H. Paelinck and I. Fraeye

8. Antioxidant effects of dams’ feeding system during lactation and the inclusion of Quebracho in the fattening concentrate in lambs’ tissues

   P. J. Rufino-Moya, M. Joy and M. Blanco

9. Effect of grazing on sainfoin or alfalfa during lactation on lambs’ muscle metabolites. A HPLC-ESI-QTOF MS approach

   P. J. Rufino-Moya, M. Blanco, S. Lobón, M. Joy and J. Pérez-Jiménez

10. Differences in muscle fibre type in lamb relate to differences in collagen solubility and perinatal MMP activity

    M. E. Latorre and P. P. Purslow

11. Differences in the levels of Bov-SERPINA3 in rectus abdominis muscle explain the variability of beef tenderness

    M. Gagaoua, N. Dunoyer and B. Picard

12. Oxidation increases myofibrillar protein net charge

    Y. Bao and P. Ertbjerg

13. Effects of calcium and zinc ions injection on caspase-3 and tenderization in postmortem beef skeletal muscles

    F. Huang, Z. Ding, C. Zhang, L. Zhang and H. Zhang

14. Clustering of fatty acids composition, sensory quality and proteomic biomarkers of young Charolais bulls

    M-P. Ellies-Oury, M. Bonnet, M. Gagaoua, M-M. Mialon, D. Durand, D. Gruffat, D. Micol, M. Chavent, J. Saracco, L. De Koning and B. Picard

15. Use of liquid isoelectric focusing (offgel) to study changes in muscle proteome during bovine meat ageing

    L. R. Beldarrain., N. Aldai, E. Sentandreu and M. A. Sentandreu

16. Zinc-protoporphyrin content in commecial Parma hams and its relationship with composition parameters

    R. Bou, M. Llauger, J. Arnau and E. Fulladosa

17. Dissociation of actomyosin into actin and myosin and liberation of actomyosin from myofibrils induced by various phosphates

    M. Matsuishi, K. Kanno, M. Sawada, I. Suzuki and A. Okitani

18. Effect of sex on amino acid composition of turkey meat

    R. Domínguez, N. Echegaray, F. Gálvez, C. Pérez-Santaescolática, M. Pateiro, D. Franco and J. M. Lorenzo

19. Amino acids composition of beef patties enriched with different proteins

    S. Zamuz, R. Domínguez, N. Echegaray, F. Gálvez, R. Bermúdez, D. Franco and J. M. Lorenzo

20. Inclusion of potato in the finishing diet of pigs: effect on physicochemical parameters

    M. Pateiro, R. Bermúdez, P. González, S. Seoane, D. Franco and J. M. Lorenzo

21. Influence of pig breed on fatty acid profile of dry-cured shoulder

    R. Agregan, L. Purriños, B. García, R. Domínguez, D. Franco and J. M. Lorenzo

22. Physico-chemical characterization of fresh sausage enriched with different proteins

    S. Zamuz, B. García, N. Echegaray, R. Agregán, R. Bermúdez, D. Franco and J. M. Lorenzo

23. Rigor bonds reduce lattice spacing of skinned porcine skeletal muscle fibre under PSE-like conditions

    J. Liu and A. Arner

24. Degradation of myosin light chain during post-mortem ageing is associated with meat tenderness in Nguni, Bonsmara, Brahman and Charolais breeds

    K. W. Moloto, L. Frylinck, T. Pitse, P. E. Strydom and G. Koorsen

25. Assessing proteomic changes in dry-cured ham under different salt concentration and pastiness

    M. López-Pedrouso, C. Pérez-Santaescolástica, J. V. García-Pérez, E. Fulladosa, J. Benedito, E. Coll-Brasas, C. Zapata, D. Franco and J. M. Lorenzo

26. Effect of proteolysis index on the volatile compounds profile of dry-cured ham

    C. Pérez-Santaescolástica, N. Echegaray, J. V. Garcia-Perez, E. Fulladosa, J. Benedito, E. Coll-Brasas, D. Franco and J. M. Lorenzo

27. Physicochemical characteristics of dry-cured loin from two different breeds

    M. Pateiro, R. Bermúdez, S. Salmuz, B. García, C. Pérez-Santaescolástica, D. Franco and J. M. Lorenzo

28. Effect of myoglobin phosphorylation on meat color stability

    M. Li, X. Li, Z. Li and D. Zhang

29. Proteomics as a tool for studying meat autolysis

    N. L. Vostrikova, I. M.Chernukha, N. G. Mashentseva, A. V. Kulikovskii, A. N. Ivankin and A. G. Achremko

30. Proteomic analysis using iTRAQ reveals the alterations in stress-induced dysfunctional chicken muscle

    T.Xing, X. Zhao, G.Zhou and X. Xu

31. The Challenge: Molecular mapping of meat protein modification through processing

    J. M. Dyer, T-Y. Yu, A. J. Grosvenor, S. Deb-Choudhury, S. Haines, D. Harland, J. Morton and S. Clerens

32. Lactic acid and glycogen contents, pH and meat quality of Iberian pig: effect of rearing system

    R. Cava and P. Komová

33. Using 1h NMR and multivariate data analysis to study the changes of precursor flavor substance of Wuding chicken

    Z. Xiao, C. Ge, G. Zhou and W. Zhang

34. Difference in skeletal muscle peroxiredoxin-2 in pigs divergently selected for residual feed intake in response to disease challenge

    B. M. Patterson, A. C. Outhouse, E. T. Helm, J. C. M. Dekkers, K. J. Schwartz, N. K. Gabler and E. Huff-Lonergan and S. M. Lonergan

35. Proteome changes of bovine muscle based on ultimate pH during aging

    A. M. Pereira, D. L. Fonseca, F. A. Rosa and P. J. Eler

36. Involvement of apoptosis in meat quality attributes using the callipyge lamb model: 1. The omics approach

    D. Ma, M. Penick, B. R. Cooper, J-H. Oh, H. Chun, J. N. Waddell, C. A. Bidwell and Y. H. B. Kim

37. Involvement of apoptosis in meat quality attributes using the callipyge lamb model: 2. Heat Shock Protein 27 and meat toughness

    T. A. Cramer, M. L. Penick, J. N. Waddell, C. A. Bidwell and Y. H. B. Kim

38. Effect of cooking method on beef flavour marker compounds

    I. Wojtasik-Kalinowska , L. J. Farmer, R. Polkinghorne, T. D. J. Hagan, A. W. Gordon, A. Półtorak and A. Wierzbicka

39. Selection for increased intramuscular fat and lean meat yield can improve the bloomed colour of lamb meat

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

40. AMP is a more potent activator of phosphofructokinase-1 activity than fructose 2,6-bisphospate in porcine skeletal muscle under simulated postmortem conditions

    S. S. Chauhan, M. N. LeMaster and E. M. England

41. Protein oxidation of fermented sausage (Sucuk) produced with olive oil during storage

    F. M. Serdaroğlu, A. Z. Bastıoğlu, B. Öztürk and V. H. Özyurt

42. Metabolomic changes in porcine fast and slow type muscles during postmortem aging

    S. Muroya, M. Oe, K. Ojima and K. Chikuni

43. The stability of carboxymyoglobin in presence of oxygen in meat

    K.Thiemann and D. Brüggemann

Session 11. Advancements in Meat Packaging

1. Evaluation of antibacterial activity of copper-based nanomaterials for food packaging applications

   E. Zanardi, A. De Berardinis, A. Lorenz, I. Alfieri, P. Di Ciccio, A. Colagiorgi, S. Ghidini and A. Ianieri

2. Meat preservation by an antimicrobial edible coating

   I. Sánchez-Ortega, C. Regalado-González, E. M. Santos, J. Castro-Rosas, E. Rangel-Vargas

3. Nitrite embedded vacuum packaging improves retail characteristics of bison steaks

   Ó. López-Campos, J. C. Roberts, A. Rodas-González, J.Galbraith, M. E. R. Dugan, I. L. Larsen and J. L. Aalhus

4. Carbon monoxide packaging shows the same color improvement for dark-cutting beef as high oxygen packaging

   Y. Zhang, L. Qin, Y. Mao, D. Hopkins, L. Zhu and X. Luo

5. Potential mechanisms of color improvement for dark cutting beef derived from carbon monoxide packaging and high oxygen packaging are different

   Y. Zhang1, L. Qin, Y. Mao, D. Hopkins, L. Zhu and X. Luo

6. Application of a chitosan based nanoparticle formulation as an edible coating for sliced dry cured ham antioxidation

   J. Zhao, W. Chen, J. Zhang, X. Xu and G. Zhou

7. In-package cold plasma treatment of raw meat

   H. Zhuang, M. J. Rothrock, Jr., K. L. Hiett, G. R. Gamble, K. C. Lawrence and B. C. Bowker

8. The effect of a range of CO concentrations and exposure times on the colour stabilty of vacuum packaged beef steaks

   L. A. Van Rooyen, P. Allen, P. Reid and D. I. O’Connor

9. Mathematical modelling of shelf life in MAP meat: coupling between oxygen dynamics, colour stability and bacterial growth

   J. Tofteskov, M. A. Tørngren, J. S. Hansen and N. Bailey

10. Advancements in meat packaging and its significance

    Ö. Çağindi and N. Ö. Bilge

11. Extended map storage reduces saturated and increases monounsaturated fatty acids in marbled pork loin

    J. Alvarez-Rodriguez, R. N. Pena, J. Estany, L. Bosch, J. Reixach and M. Tor

12. Packaging effects on flavour marker compounds in grilled beef

    L. J. Farmer, R. Polkinghorne, T. D. J. Hagan, D. W. Sanderson and A. W. Gordon

13. Evolution of refrigerated and vacuum-packaged beef texture

    F. Larenas, F. González, P. Melin and R. Letelier

14. Edible bioactive packaging applied to reduced-salt back bacon rashers: effect on shelf life

    G. Delgado-Pando, P. Allen, M. O’Sullivan, J. Kerry and R. M. Hamill

15. The effect of the combination of clean label ingredients and packaging conditions on the shelf-life and microbiology of meat

    C. Smyth, N. P. Brunton, J. L. Lyng, P. Whyte, J. Fagan, C. Fogarty and D. J. Bolton

Session 12. Meat & Health- Sustaining Healthy Protein Sources

1. Nutrient density, nutritional value, and cost of nutrients of meat products and non-meat foods high in protein

   B. M. Bohrer

2. Sensory acceptance and physicochemical parameters of chopped ham with pea fiber addition

   Y. J. Polizer-Rocha, D. Pompeu, J. C. Baldin, R. P. Fregonesi, M. T. A. Freire and M.A. Trindade

3. Pea fiber addition in frankfurter sausage aiming cost and fat content reduction

   Y. J. Polizer-Rocha, D. Pompeu, J. C. Baldin, I. Rodrigues, M. A. Pires, M. T. A. Freire and M. A. Trindade

4. Italian dried meat-products: distinctive characteristics of some PDO local products

   M. Lucarini, J. Sanchez del Pulgar , G. Saccani , P. Gabrielli, A. Aguzzi and G. Lombardi Boccia

5. In vitro comparison of antioxidant activity of lactic acid bacteria isolated from Harbin sausages and selected probiotics

   Q. Chen, Q. Han, X. Yin and B. Kong

6. Evaluation of carrageenan as lard substitute and KCl as partial substitute of sodium in sausage

   J. R. Barros, R.V. Pereira, C. C. Queiroga, C. M. P. Almeida, C. C. Carvalho, I. Racowski, M. A. C. Carlotti Filho, V. M. C. O. Faria and M. E. Pulzatto

7. Development of fat optimized sausages: influence on sensorial and nutritional properties

   M. Kryger, J. Knabe, P. G. Braun and C. Wiacek

8. Carcass distribution of phospholipids in grass-fed Wagyu

   E. N. Bermingham, M. G. Reis, A. K. Subbaraj, D. Cameron-Smith, K. Fraser and C. Craigie

9. Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

   M. Buła, W. Przybylski*, D. Jaworska and K. Boruszewska

10. Sensory quality of salt reduced corned beefs formulated with salt replacers

    S. Fellendorf, R. M. Hamill, J. P. Kerry and M. G. O’Sullivan

11. Inclusion of milk whey on the finishing diet of pigs: effect on fatty acid profile

    R. Domínguez, N. Echegaray, S. Seoane, P. González, R. Agregán, M. Pateiro, D. Franco and J. M. Lorenzo

12. Three pork muscles exhibited different in vitro protein digestibility

    X. Zou, G.Zhou, L. Li, C. Wang and C. Li

13. Effect of direct reduction of sodium chloride on frankfurt sausage

    I. Rodrigues, L. A. Gonçalves, M. Pires, Y. J. Polizer, J. Barros, L. T. Carvalho, J. C. Baldin and M. A. Trindade

14. Meat product normalizes serum lipid profile in the hyperlipidemia rat model

    I. M. Chernukha, L. V. Fedulova and E. A. Kotenkova

15. Texture optimisation of novel restructured beef steaks suitable for elderly people using clean label plant proteins and pivac

    S. Baugreet, J. P. Kerry, P. Allen and R. M. Hamill

16. Fatty acid composition and lipid oxidation in chicken burgers produced with meat from broilers fed extruded linseed

    F. Ciucci, A. Cappucci, G. Conte, L. Casarosa, E. Bulleri, A. Serra and M. Mele

17. Fat quality of Tuscany dry-cured ham

    J. Sanchez del Pulgar, M. Lucarini, G. Saccani, P. Gabrielli, A. Aguzzi and G. Lombardi Boccia

18. Effect of duration of linseed supplementation on nutritional properties of beef

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

19. Minerals, heme iron and lipid oxidation in fresh and aged Corriedale lamb meat from pasture based production system in Uruguay

    M. C. Cabrera, M. Castaño , A. Terevinto , M. del Puerto and A. Saadoun

20. Meat from Aberdeen Angus steers finished on pasture with supplementation, concentrate or pasture. (1): fatty acids composition and health indices

    A.Saadoun, A. Terevinto and M. C. Cabrera

21. Meat from Aberdeen Angus steers finished on pasture with supplementation, concentrate or pasture. (2): activity of lipid metabolism enzymes.

    A.Saadoun, A. Terevinto and M. C. Cabrera

22. Fatty acids composition of “Paleta” and “Nalga de Afuera”, forequarter and hindquarter cuts, typical of the Uruguayan domestic meat market.

    A. Saadoun, A. Terevinto and M. C. Cabrera

23. Bioactive peptides from chicken meat

    G. Nieto, G. Ros and Y. L. Xiong

24. Total antioxidant capacity of chicken meat from organic mineral suplementation

    G. Nieto, L. Martínez and G. Ros

25. Enhancing the texture attributes in meat products using food grade acids to increase the appeal for older consumers

    C. Botinestean, A. M.Mullen, M. Hossain, J. P. Kerry, R. M. Hamill

26. The effects of using fruit fibres and rice starch on the technological and textural parameters of a beef product

    C. Botinestean, A. M.Mullen, J. P. Kerry, R. M. Hamill

27. Using the response surface methodology to facilitate the optimization of texture-modified injected meat products targeted at elderly consumers

    C. Botinestean, A. M.Mullen, J. P. Kerry, R. M. Hamill

28. Replacement of pork back fat by functional gelled emulsion in bologna sausage: textural and rheological properties

    M. A. R. Pollonio, G. F. Furtado, A. R. Honório, L. Mokarzel, V. A. Vidal, R. L. Cunha and C. S. Paglarini

Late papers

1. Quantification of neuraminid acids in meat by HPLC-based fluorescence detection using an enzymatically synthesized internal standard

   H. L. Yao, Y.Y. Huang, W. J. Wang, L. P. Conway, M. M. Wang, K. Huang, J. Voglmeir and L. Liu