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Animal Welfare
DRUG-LIKE INHIBITORS TARGETING BACTERIAL PROTEINS FOR TREATING BACTERIAL INFECTIONS OF ANIMAL FEEDS PURIFIED LIGNIN IN LAMB FEED AND ITS EFFECTS ON PERFORMANCE, CARCASS AND MEAT QUALITY IS RESIDUAL FEED INTAKE ASSOCIATED TO CARCASS AND MEAT QUALITY TRAITS? IN UTERO EXPOSURE TO EARLY OR CONVENTIONAL WEANING AND DAM PARITY INFLUENCE ON CARCASS CHARACTERISTICS OF NELLORE BULLS BEEF QUALITY FROM ANIMALS RAISED IN THREE DIFFERENT GRAZING SYSTEMS EFFECT OF RUMEN-PROTECTED FAT ON GROWTH PERFORMANCE, MEAT QUALITY AND INTRAMUSCULAR BELLY QUALITY OF PIGS FED WITH DDGS-ENRICHED DIET LAIRAGE OVERNIGHT AT THE ABATTOIR – GOOD OR BAD? Exploring the impact of Halal and Jhatka slaughter on welfare, meat quality and proteomic changes in slow growing broiler chicken THE EFFECT OF DIFFERENT CATTLE MARKETING ALTERNATIVES ON THE EATING QUALITY OF BEEF IMPACT OF SPACE ALLOWANCE ON VEAL CALVES’ BEHAVIOR AND PERFORMANCES R-ZETA® ADDITIVE FATTENING DIETS IMPACT ON MEAT QUALITY CATTLE THE POTENTIAL OF INDIGENOUS CHICKENS IN SMALL-SCALE FARMING FOR MEAT PRODUCTION IN SOUTH-AFRICA Durvillaea antarctica and agar powder: new ingredients in the diet of meat lambs EFFECTS OF ADDING A QUALITY COMPLEX ADDITIVE IN A STARTING DIET ON FEEDLOT PERFORMANCE OF BEEF CATTLE THERMAL STRESS AND TRANSPORT DENSITY: INFLUENCES ON TILAPIA (OREOCHROMIS NILOTICUS) FILLET QUALITY CARCASS AND MEAT QUALITY TRAITS OF NELLORE YOUNG BULLS AND STEERS FED A HIGH OR LOW CONCENTRATE DIET THROUGHOUT FATTENING EVIDENCE OF INTERACTION BETWEEN THE DEGREE OF DAILY FLUCTUATION IN DRY MATTER INTAKE AND PRODUCTION TRAITS IN NELLORE CATTLE MEASUREMENT OF HUMAN AND ANIMAL RELATIONSHIP IN A SLAUGHTERHOUSE OF FATTENING PIGS USING CO2 FOR STUNNING CASTRATION METHOD AND TYPE OF WEANING INTERFERE IN THE PRODUCTIVE CHARACTERISTICS OF CONFINED ANGUS X NELLORE CROSSBREED BOVINE
Consumer Topics
IMPACT OF ENVIRONMENTALLY FRIENDLY PRACTICES AND ANIMAL MANAGEMENT ON THE SENSORY PROFILE OF PREMIUM POULARD MEAT Consumer expectations for beef in the French region Auvergne-Rhône-Alpes EVALUATION OF THE UMAMI INTENSITY OF BEEF HYDROLYSATE WITH DIFFERENT PROTEASES THROUGH CHEMICAL, ELECTRONIC TONGUE, AND SENSORY APPROACH NEOPHOBIA NEGATIVELY IMPACT THE PREDISPOSITION TO CONSUME INSECTS EFFECT OF FRESH DATE BAGASSES ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BEEF BURGER SENSORY CHARACTERIZATION OF LOINS FROM ENTIRE MALE, EARLY AND LATE IMMUNOCASTRATED PIGS THE ATTITUDES OF SERBIAN CONSUMERS TOWARDS CULTURED MEAT CONSUMER SENSORY EVALUATION OF MEAT FROM GROWING RABBITS FED DIET CONTAINING MULBERRY LEAVES APPLICATION OF THE CHECK-ALL-THAT-APPLY (CATA) METHOD IN BEEF PRODUCED IN THREE DIFFERENT GRAZING SYSTEMS MICROBIOLOGICAL AND SENSORY ACCEPTABILITY OF HAM: EFFECT OF HIGH PRESSURE AND BIOPRESERVATION IMPACT OF ELECTRICAL STIMULATION ON THE SENSORY PERCEPTION OF NORMAL CHICKEN BREAST FILETS AND IN FILETS AFFECTED BY WOODEN BREAST MYOPATHY The impact of intramuscular fat grade and aging on consumers’ evaluation of beef tenderness SENSORY TEST OF DIFFERENT PIG PRODUCTION SYSTEMS IN EUROPE SENSORY TRAITS IMPORTANCE DRIVEN BY THE BEEF CONSUMERS: PATHWAYS TO A 3G GLOBAL BEEF EATING QUALITY PREDICTIVE SYSTEM TO MEET CONSUMERS’ EXPECTATIONS TESTIS WEIGHT IS A BETTER PREDICTOR OF BOAR TAINT THAN CARCASS WEIGHT OR AGE UNDERSTANDING BRAZILIAN CONSUMER’S AWARENESS OF DRY-AGED BEEF Influence of the Order of Presentation of Meat Samples on Consumers’ Sensory Perception of Tenderness How working mothers choose between processed meat and vegetable products: A mixed-methods approach Brazilian Perspectives for Chicken Meat Production and Export Development of models of cooked hybrid products AMINOACID AND SENSORY PROPERTIES OF ALPACA MEAT (Vicugna pacos) PROCESSED BY SOUS VIDE TECHNOLOGY EVALUATION OF FATTY ACIDS, AND SENSORY PROPERTIES OF MEAT (Bos taurus) PROCESSED BY SOUS VIDE TECHNOLOGY
Genetics and Physiology
PROTEOMIC BIOMARKERS OF BEEF TENDERNESS FROM STEERS FED SORGHUM AS A SUBSTITUTE FOR MAIZE Comparative analysis of pig lineages: impact on pre-slaughter weight and carcass traits Exploring meat quality variations from Duroc, Hybrid, and Pietrain finishing pig lines Camelina sativa as an emerging sustainable feedstuff for broiler quails (Coturnix japonica): In-depth exploration of the impacts on early post-mortem muscle using shotgun proteomics and bioinformatics EARLY POST-MORTEM DISCRIMINATION BETWEEN BEEF TENDERNESS CLASSES IN FEEDLOT NELLORE BULLS USING MUSCLE LIPID BIOMARKERS CANDIDATE GENES CAST AND CAPN AS POTENTIAL COLOUR BIOMARKERS IN FRESH MEAT TRANSCRIPTOME PROFILE OF ANGUS-NELLORE CATTLE OF DIFFERENT SEX CLASSES ASSOCIATED WITH CARCASS TRAITS THE BIFUNCTIONAL EXPLORATION OF PYRUVATE KINASE IN POSTMORTEM MEAT SEX, SIRE AND AGING EFFECTS ON LIPIDS AND PROTEIN OXIDATIVE STABILITY IN COOKED LAMB DURING STORAGE Impact of visual dark-cutting severity and aging on the metabolomic profile of beef longissimus lumborum New Insights into Heme Proteins-Mediated Lipid Oxidation in Meat: Mechanisms and Inhibition CATTLE TEMPERAMENT AND LONGISSIMUS MUSCLE METABOLITES Feeding regime alters mitochondrial metabolism in beef muscle EFFECT OF PROGENY ON BEEF QUALITY OF REPRESENTATIVE BULLS WAGYU KUROGE BREED IN TROPICAL CONDITIONS CATTLE TEMPERAMENT CHANGES NELLORE TRICEPS BRACHII METABOLISM METABOLOMIC FINGERPRINTING OF NELLORE CALVES WITH GENETIC VARIATION FOR MEAT TENDERNESS The protein profile in the longissimus thoracis muscle from Nellore bulls harvested with different weights reveals proteins that may be related to variations in beef color MEAT AND CARCASS QUALITY OF ROMOSINUANO CREOLE CATTLE CROSSED BY BRAHMAN COMING FROM A PRODUCTIVE SYSTEM OF SINÚ VALLEY, CARIBBEAN REGION, COLOMBIA Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups EXPLORING THE BIOCHEMICAL BASIS FOR DARK BEEF DEVELOPMENT
Meat and Health
SELENIUM, IRON, ZINC AND MAGNESIUM CONCENTRATIONS IN BRAZILIAN BEEF (LONGISSIMUS LUMBORUM) FROM ANGUS, WAGYU AND NELLORE CATTLE POLYSACCHARIDE HYDROGELS WITH OLIVE OIL TO DEVELOP SUSTAINABLE MEAT PRODUCTS WITH A HEALTHIER LIPID CONTENT EFFECT OF HEMOGLOBIN DEGRADATION ON THE ZINC PROTOPORPHYRIN IX FORMATION IN PORK LIVER HOMOGENATE ANGUS AND WAGYU BEEF: ESSENTIAL MINERALS, FROM DIFFERENT CUTS ASSESSMENT OF THE NUTRITIONAL AND QUALITY IMPACT OF ADDING PITAHAYA (Hylocereus ocamponis) PULP FLOUR TO FRANKFURT SAUSAGES Influence of Drylot feeding at Different Altitudes on Slaughtering Performance and Meat Nutrients Composition of Yaks THE IMPACT OF DIETARY ANSERINE ON LIPID OXIDATION DURING IN VITRO DIGESTION OF COOKED GROUND CHICKEN MEAT PROBIOTIC POWDER IN A PEMMICAN MODEL EFFECTS OF RAPESEED OIL IN SAUSAGES SHIITAKE (Lentinula edodes) STIPE EXTRACT AS AN ANTIOXIDANT IN FRANKFURTERS WITH SOYBEAN OIL AS ANIMAL FAT SUBSTITUTE ADDING AN ANTIOXYDANT COCKTAIL TO PIG FEED REDUCED LUMINAL Reformulation of dry sausages with natural plant extracts prevents oxidation even in the absence of nitrates Formulation with fava bean (Vicia faba L.) or fava bean + flaxseed delayed lipid oxidation in frankfurter and during its digestion SALT REDUCTION STRATEGIES FOR MEAT PRODUCTS Survey of Residual Nitrite and Nitrate in Processed Meats from Small Processors and in Meat Analogues at Retail in the United States Exogenous microRNA kinetics and the importance of animal protein intake in muscle ANTIOXIDANT ACTIVITY OF YERBA MATE (Ilex paraguariensis) EXTRACT IN LOW COST SAUSAGE NUTRITIONAL AND IN VITRO PROTEIN DIGESTIBILITY COMPARISON BETWEEN BEEF, HYBRID, AND PLANT-BASED ANALOGUE BURGERS , Patrícia B. Batista1, Jamille S. Monteiro1, Júnior M. Furlan2; Mário R. Maróstica Junior1, Paulo C. B. Campagnol3, Roger Wagner3, Marise A.R. Pollonio1 PEPTIDE PROFILING ANALYSIS OF JINHUA HAM BROTH PEPTIDES AT DIFFERENT COOKING TIMES DEVELOPMENT OF HEALTHY MEAT PRODUCTS: A BIBLIOMETRIC AND SENSORY PERSPECTIVE
Meat Products Development
REFORMULATION OF GOAT BURGER USING AÇAÍ OIL HYDROGEL INSECTS (Acheta domesticus and Tenebrio molitor) POWDER AS PARTIAL MEAT REPLACER IN FRANKFURT-TYPE SAUSAGES Effects of whey protein and its hydrolysate on the qualities of cured sausage Effect of smoking on the texture of different casing-types of frankfurters COOKING SHRINKAGE IN PLANT-BASED AND MEAT PATTIES BOUGAINVILLEA SPECTABILIS AS A POTENTIAL ALTERNATIVE TO NITRITES IN PHYSICAL-CHEMICAL INFLUENCE OF ACHETA DOMESTICUS FLOUR AS A PARTIAL REPLACEMENT FOR BEEF IN BURGERS Revealing Nutrient Composition and Fatty Acid Diversity in Hybrid Products Combining Meat and Plant Protein Correlation of machine learning-predicted viscosity of hydrocolloids with texture of plant-based meat analogue INFLUENCE OF MEALWORM (TENEBRIO MOLITOR) FLOUR ADDITION AS MEAT REPLACER IN THE COMPOSITION AND MICROSTRUCTURE OF FRANKFURTERS WITH HEALTHIER LIPID CONTENT POTENTIAL OF TAMARIND (TAMARINDUS INDICA L.) AS MEAT REPLACER IN FRANKFURTERS Influence of muscle, freezing/thawing prior processing, and storage temperature on the formation of a white film on dry-cured meat HYBRID BURGERS BASED ON BEEF AND TEXTURIZED VEGETABLE PROTEINS Analyses of the white film on fast produced dry-cured loin EFFECT OF PORK HAM WITH PSE-LIKE QUALITY DEFECTS ON WETCURED HAM ENHANCING STORAGE STABILITY AND QUALITY OF HYBRID BEEFLENTIL SNACK BARS: THE ROLE OF STARCH GELATINIZATION AND LENTIL FLOUR ADDITION Fermentation of pea and soy protein with Lactilactobacillus plantarum improves flavor of plant-based burger patties SENSORY CHARACTERISTICS OF CANNED CORNED BEEF CURED WITH CELERY EXTRACT EFFECT OF HIGH HYDROSTATIC PRESSURE COMBINED WITH SODIUM CHLORIDE AND SODIUM PHOSPHATE ON THE PALATABILITY OF CHICKEN MEAT GELS THE ROLE OF POTASSIUM AND CALCIUM CHLORIDE IN TECHNOLOGICAL AND SENSORY PROPERTIES OF SODIUM-REDUCED HYBRID BOLOGNA SAUSAGES VALORIZATION OF MANILA TAMARIND PEEL (PITHECELLOBIUM DULCE) AS A MEAT PRODUCT ADDITIVE THE INFLUENCE OF PACKAGING TYPE AND ANTIOXIDANTS (NATURAL VS. SYNTHETIC) ON THE TEXTURE AND COOKING PROPERTIES OF CHICKEN BURGER Effects of hyaluronic acid on gelatinization properties and in vitro digestibility of wheat starch DETERMINING THE TEXTURE OF CHARQUI MADE FROM MATURED, DEFROSTED, AND SALTED BEEF USING COMMON SALT (NaCl) COMPARATIVE STUDY ON THE EFFECTS OF RABBIT AND CHICKEN MEAT ON THE PHYSICOCHEMICAL PROPERTIES OF LOW-FAT BURGERS WITH AMARANTH FLOUR STRUCTURE, TEXTURE, AND SENSORY PROPERTIES OF HYBRID MORTADELLA WITH WHOLE AND DEFATTED CRICKET (GRYLLUS ASSIMILIS) FLOUR PSYLLIUM (PLANTAGO OVATA FORSK) GEL AND EMULSION GEL AS FAT REPLACERS IN PHOSPHATE-FREE AND LOW SALT SAUSAGES Effect of the addition of collagen to Italian type salami on color and moisture parameters The Development and Evaluation of Naturally Cured Lamb Ham Innovative Processing of Chicken Heart Protein Hydrolysates: A Physico-Chemical Study Post Lactobacilli Fermentation ENHANCING BOVINE SATELLITE CELL GROWTH WITH CHITOSAN-MODIFIED MICROCRYSTALLINE CELLULOSE SCAFFOLDS FRESH SAUSAGE ADDED ENCAPSULATED AÇAÍ OIL AS ANTIOXIDANT POTENTIAL INVESTIGATING THE EFFECTS OF LOW-SALT PROCESSING ON THE UMAMI PEPTIDES OF DRY-CURED HAM USING PEPTIDOMICS TECHNIQUES
Meat Products Stability
Analysis of the temperature stability of essential oils and their effects when applied to fermented sausages PUMPKIN FLOWER AS A NATURAL ANTIOXIDANT IN CHICKEN PATTIES EFFECT OF “CHORIZO” FORMULATION (CLEAN LABEL VS. TRADITIONAL) ON THE CHEMICAL COMPOSITION, COLOR AND LIPID STABILITY DURING THE STORAGE PERIOD Influence of air contact and pre-packaging treatment on the color stability of vacuum packaged beef PRICKLY PEAR ENCAPSULATED EXTRACT AS ANTIOXIDANT IN BEEF PATTIES PURPLE SWEET POTATO ANTHOCYANINS AS ANTIOXIDANTS AND COLORANT OF PORK PATTIES , Adriana González-Peagudo2, Roberto Bermúdez2, Mirian Pateiro2, Estrella Sayas1, Rubén Domínguez-Valencia2, José M. Lorenzo2 REPLACEMENT SYNTETHIC ANTIOXIDANTS WITH YERBA MATE EXTRACT POWDER IN SALAMI , da Silva, N. M.1, Dalagna, V. C.1, dos Santos, P. D. S.1, Santos, O. O.1, da Costa, S. C.1, Fernandes, P. G. M.1, Feihrmann, A. C.1 LIPID AND COLOUR STABILITY OF CURED COW BLOOD SAUSAGE DOES A FREEZE-THAW CYCLE AFFECT THE QUALITY OF SOUS-VIDE BEEF? Monika Modzelewska-Kapituła1 , Katarzyna Tkacz1, Zenon Nogalski2 VOLATILE COMPOUNDS PROFILE OF ONION-GARLIC-BASED FILMS AND COATED BEEF BURGERS Effect of high pressure processing on the physicochemical properties and sensory evaluation of low-salt pork gels , Satomi Tsutsuura1, Tadayuki Nishiumi1 Evaluation of addition of “ora-pro-nóbis” (Pereskia aculeata Miller) as antioxidant in sausages containing mechanically deboned poultry meat during refrigerated storage Grumixama (Eugenia Brasiliensis Lam.): a Brazilian native fruit as natural antioxidant on beef patties during the refrigerated storage ANTIOXIDANT EFFECT OF MAQUI (Aristotelia chilensis) AND MURTILLA (Ugni molinae) LEAVES IN THE ELABORATION OF PROCESSED MEAT PRODUCTS PULSED ELECTRIC FIELD (PEF) PRE-TREATMENT TO PROTEIN EXTRACTION FROM PORK LIVER. INFLUENCE ON TECHNOFUNCTIONAL PROPERTIES PLEUROTUS OSTREATUS CULTIVATED IN AGROINDUSTRIAL WASTES COULD BE USED AS AN ANTIOXIDANT ADDITIVE IN MEAT PRODUCTS BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM GREEN COFFEE BEANS OBTAINED WITH DIFFERENT EXTRACTION SOLVENTS AND TIMES Inhibition of Listeria monocytogenes in RTE Beef Strips using NATPRE T10, Celery Powder and Nitrite VALORIZATION OF PLEUROTUS GENUS POWDERS AS POTENTIAL ADDITIVES IN MEAT PRODUCTS Physicochemical stability of refrigerated cooked cured smoked “Calabresa” sausage EFFECT OF NATURAL ANTIOXIDENTS ON THE TEXURAL PROPERTIES OF GAME MEAT PATTIES DURING STORAGE EXPLORING THE ROLE OF NATURAL ANTIOXIDANTS IN THE DEVELOPMENT OF DIETARY GOAT MEAT PASTES MEAT QUALITY AND OXIDATIVE STABILITY OF HIGH-VALUE CHICKEN MEAT CUTS FROM POULTRY FED WITH CANOLA MEAL Potentials of Edible Flowers on Reducing Lipid and Protein Oxidation in Ground Beef Application of açaí and celery extracts as antioxidants in Italian-type salami Açaí processing residue extract as a potential antioxidant in beef patties at frozen storage Addition of freeze-dried beef exudate alters volatile flavor profile of cooked ground beef patties ULTRASOUND PRETREATMENT INFLUENCES FLAVOR PROFILE OF DRY-CURED HAM SLICES , Mónica Flores3 THE USE OF ORGANIC ACID WHEY DURING COOKED SAUSAGE PRODUCTION WITH REDUCED ADDED NITRITES THE INFLUENCE OF ORGANIC ACID WHEY FROM VARIOUS REGIONS IN POLAND ON THE LIPID COMPOSITION AND OXIDATIVE STABILITY OF COOKED SAUSAGE
Meat Safety
PREDICTIVE MODELING OF MICROORGANISMS IN PORK USING DRIP METABOLITES AND ELASTIC NET REGRESSION Staphylococcal Enterotoxin A (SEA) Reteined in Cells and Its Degradation in a Model Gastric Juice STUDY OF THE EFFECT OF SODIUM LACTATE ADDITION AND FERMENTATION TEMPERATURE ON LISTERIA MONOCYTOGENES INACTIVATION DURING SALAMI PRODUCTION WHAT IS THE REAL IMPACT OF HAFNIA ALVEI DURING COLD-STORAGE OF VACUUM-PACKED BEEF? Multi-layer films based on furcellaran containing active ingredients (curcumin extract, MMT, AgNPs and capsain) for storing pork loins Influence of the shower treatment on the PAH levels in Frankfurters after smoking INACTIVATION OF TOXOPLASMA GONDII IN MEAT SAMPLES RAPID DETECTION OF TUBERCULOSIS IN BEEF CARCASSES BACTERIAL TRANSLOCATION DURING DELAYED EVISCERATION MOLECULAR DETECTION OF NON-VIABLE SARS-COV-2 IN FROZEN MEAT PACKAGING EFFICACY OF DIFFERENT ANTIMICROBIALS TREATMENT ON CHICKEN CARCASS DECONTAMINATION Spray-on application of food cultures for safety and quality improvement of cooked, cured meat products Effect of lactic acid, UV-C radiation and vacuum packaging on Listeria monocytogenes, Salmonella spp., Pseudomonads spp. and Lactic acid bacteria growth on raw chicken breasts A PRELIMINARY ATTEMPT TO CULTIVATE AWARENESS OF ALPHA-GAL SYNDROME IN RURAL KANSAS AND ASSESS CONCENTRATIONS OF ALPHA-GAL IN VARIOUS MEAT PRODUCTS Effect of UV pulse light on the growth and resistance of Pseudomonas spp HYPERBARIC STORAGE EFFECT ON CAMPYLOBACTER CONTROL ON POULTRY EFFECTS OF TEMPERATURE AND TIME ON INDIGENOUS BACTERIA OF DRY-AGED BEEF Microorganisms isolated from fresh meats and meat products sold for consumption – detection of virulence and antimicrobial resistance genes INFLUENCE OF EMERGING PRESERVATION TECHNOLOGIES ON THE SPOILAGE PATTERN OF A COOKED MEAT AND BREAD-BASED SAUSAGE USE OF THE MICROBIAL GROWTH PREDICTOR TO INDICATE CHANGES IN THE SAUSAGE’S APPEARANCE AFFECTING THE SALE FLUX IN MARKETS USE OF BIOPRESERVATIVE TO ENSURE MICROBIOLOGICAL SAFETY IN BACON Antimicrobial Properties of Sodium Alginate Films Loaded with Laurel and Olive Leaves Extracts for Extending the Shelf-life of Fresh Meat Identifying features of abscess caused by foot-and-mouth disease (FMD) vaccination in pork meat and detection through hyperspectral imaging Control of Staphylococcus aureus During Biltong Production USE OF MESQUITE PROPOLIS EXTRACT AS A NATURAL ADDITIVE FOR PRESERVING MINCED PORK MEAT PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF MINCED PORK TREATED WITH MESQUITE HONEY Innovative Cloth Sampling Mitt to Improve Pathogen Detection for Turkey Carcasses CLOSTRIDIUM SPOROGENES PA3679 SPORES GERMINATION IN LOW- COST SHELF-STABLE BOLOGNA-TYPE PRODUCT AS AFFECTED BY REPLACEMENT OF NaCl BY KCl Enumeration of Microbial Indicators in Beef Trimmings using a MicroTally Mitt vs MicroTally Cloth Samples THE EFFECT OF TEMPERATURE ON THE ABILITY TO FORM BIOFILMS BY THE FOOD PATHOGEN L.MONOCYTOGENES CO2 Emitter Pads as an Alternative to Gas Flushing: Microbial and Meat Quality Evaluation ISOLATION OF BACTERIOPHAGES FOR BIOCONTROL OF PATHOGENIC MEAT BACTERIA “Microbiome of Healthy Beef Cattle Lymph Nodes and Digesta using 16S rRNA Gene Sequencing Analysis” Impact of Frozen Storage Temperatures on Ground Beef Microbial Quality CONTAMINATION FROM CONDENSATION DROPLETS IN SLAUGHTERHOUSES ENVIRONMENT Impact of Peracetic acid concentrations on microbial and quality traits of broiler meat HANDHELD SCANNER FOR RAPID ASSESSMENT OF HYGIENE STATUS IN MEAT SLAUGHTERING AND MEAT HANDLING FACILITIES Profiling of microbial populations as tool for meat quality and safety
Muscle Biology&Meat Quality
RELATIONSHIPS BETWEEN TEXTURE AND WATER PROPERTY MEASUREMENTS IN RAW INTACT BROILER BREAST FILLETS WITH THE WOODEN BREAST CONDITION INFLUENCE OF GENDER STATUS ON INTRAMUSCULAR CONECTIVE TISSUE AND BEEF TENDERNESS IN DIFFERENT MUSCLES OF CROSSBRED ANGUS X NELLORE CATTLHE PHYSICAL-CHEMICAL CHARACTERIZATION OF UNIQUE TEXTURE OF DRIED HORSE MACKEREL MEAT Comparison of quality characteristics according to the carcass chilling conditions of goat Effects of dry ageing in bag and thermal processing on the fatty acid profile of Serpentina chevon Microbiological status of Serpentina chevon dry aged in bag CHEMICAL COMPOSITION OF ORGANIC FREE-RANGE ROOSTER MEAT AS AFFECTED BY THE DIETARY SUPPLEMENTATION WITH AGRO-INDUSTRIAL BY-PRODUCTS AND FLAX SEED BRAZILIAN BEEF: A FOCUS ON TENDERNESS AND SARCOMERE LENGTH ENHANCING BEEF QUALITY THROUGH EXTREMELY LOW-FREQUENCY ELECTROMAGNETIC FIELDS: PRELIMINARY RESULTS URUGUAYAN BEEF QUALITY AUDIT-2022: A SURVEY OF CARCASS TRAITS RELATED TO QUALITY AND VALUE OF CATTLE A SECOND LOOK INTO THE UNDERLYING BIOCHEMICAL MECHANISMS OF ELECTRICALLY STIMULATED CARCASSES AS REVEALED BY PROTEOMICS: RESULTS OF AN INTEGRATIVE ANALYSIS ON CATTLE , Welder Baldassini 2, , Nuria Prieto 3, David Hopkins 4, Yimin Zhang 5, Oscar López-Campos 3, Marzia Albenzio 6 and Antonella della Malva 6NADPH IMPROVES RED COLOR FORMATION IN BEEF INCUBATED WITH NO-SYNTHASE AND L-ARGININE THE QUALITY OF STEAKS PRODUCED FROM DAIRY VS BEEF CATTLE BREEDS Effect of intermediate ultimate pH beef over aging time on Longissimus lumborum muscle proteome from grass-fed Nellore EFFECT OF TIME AND TEMPERATURE ON THE PROFILE OF VOLATILE COMPOUNDS IN BEEF PROCESSED BY THE SOUS VIDE METHOD THE USE OF 1H NMR IN THE QUANTIFICATION OF FREE AMINO ACIDS IN DRY-AGED AND WET-AGED BEEF DRY-AGING IMPACTS ON COLOR, FATTY ACID, AND LIPID OXIDATION OF STRIPLOIN FROM DAIRY CROSSBRED YEARLING AND 2-YEAR-OLD CATTLE DETERNIMATION OF ALDOSES IN BEEF SAMPLES BY APPLYING AN ALDONONITRILE ACETATE DERIVATIZATION METHOD INFLUENCE OF WEIGHT GAIN DURING REARING ON THE LONGISSIMUS MUSCLE AREA OF BEEF CATTLE Glycogen supplementation in-vitro promotes pH decline in dark-cutting beef by reverting the muscle’s metabolome towards normal postmortem muscle state INFLUENCE OF DIFFERENT ELECTRICAL STIMULATION TREATMENTS AT THE CUTTING ROOM ON QUALITY PARAMETERS OF DEBONED CHICKEN BREAST FILETS VASCULAR RINSING LAMB CARCASSES WITH CALCIUM CHLORIDE IN COMBINATION WITH ELECTRICAL STIMULATION CAUSES PROTEOLYTIC CHANGES ASSOCIATED WITH MEAT TENDERNESS Effect of aging and intramuscular fat grade on WBsf in Longissimus Thoracis Muscle of Hanwoo Elite Dairy Beef – A pathway for male dairy calves into the premium beef market COMPARISON OF DENTAL CARCASS MATURITY IN NELLORE BULLS: EFFECTS ON CARCASS AND MEAT QUALITY TRAITS , Otavio R. Machado Neto3, Welder A. Baldassini3 The PI3K-Akt signaling pathway plays an important role in the differentiation of adipocytes promoting the adipogenesis in crossbred calves supplemented with vitamin A DIGESTIBILITY OF PROTEIN HYDROLYSATES FROM GAME MEAT From sub-zero to cryo-freezing: detectability of beef quality differences among different freezing temperatures CARCASS TRAITS AND BEEF QUALITY OF FEEDLOT NELLORE BULLS DIVERGENT FOR STRIPLOIN TENDERNESS POSTMORTEM CHANGES IN WATER PROPERTIES OF WOODEN BREAST MEAT The effect of a vascular rinse and chill on lamb carcase yield PROTEOLYSIS IN VITRO REVEALS CALPAIN-1 ACTIVITY DURING THE BEEF MATURATION PROCESS Sous vide cooking improves the eating quality of spent buffalo (bubalus bubalis) meat Text-mining assessment of hot boning applications in meat research and associated processing technologies: Analysis of current knowledge and research trends EFFECTS OF SOYBEAN MEAL REPLACEMENT WITH UREA ON BEEF QUALITY AT DIFFERENT AGING TIMES Effect of intermediate ultimate pH beef over ageing time on Longissimus lumborum muscle proteome from grass-fed Nellore PRE-SLAUGHTER TRANSPORT STRESS ACCELERATED GLYCOLYSIS OF POSTMORTEM PORK: THE INITIAL REGULATORY ROLE OF S-NITROSYLATION ON INTRACELLULAR CALCIUM ULTRASOUND-INDUCED MODIFICATIONS OF BEEF FLAVOR CHARACTERISTICS DURING POSTMORTEM AGING
Objective measurement of carcass and Meat Quality
EFFECTS OF GRADED INCLUSION LEVELS OF SORGHUM IN FINISHER DIETS FOR STEERS ON BEEF FATTY ACID PROFILES Aging Methods Effect on Meat Quality Attributes from Steers Under Different Finishing Diets TREATMENT OF LAMB MEAT WITH HIGH-INTENSITY ULTRASOUND CARCASS AND MEAT QUALITY ATTRIBUTES OF FOUR PUREBRED ZEBU YOUNG BULLS DOES REARING SYSTEM IMPACT ON METABOLITE COMPOSITION OF DAIRY LAMB MEAT AS MEASURED USING RAPID EVAPORATIVE IONIZATION MASS SPECTROMETRY? THE USE OF MALDI – TOF MS FOR MICROBIAL IDENTIFICATION OF DISCOLORED VACUUM PACKAGED BEEF , Nino Terjung 1 , Monika Gibis 2*Validation trials for the prediction of water holding capacity of pork meat by vision and VisNIR spectroscopy INFLUENCE OF CARCASS VASCULAR RINSING WITH CALCIUM CHLORIDE ON NON-ELECTRICALLY STIMULATED AND STIMULATED CARCASSES ON MEAT QUALITY OF LAMBS HYPERSPECTRAL IMAGING CAN BE A RAPID TOOL TO MONITOR WEIGHT LOSS AND QUALITY CHANGES DURING DRY-AGING OF BEEF A dietary sugarcane-derived polyphenol mix reduces enteric methane emissions and improves meat quality in pasture-fed beef cattle TOWARD OBJECTIVE MEAT QUALITY EVALUATION: MULTISPECTRAL MACHINE VISION APPROACH PREDICTING BEEF CARCASS COMPOSITION USING DUAL ENERGY XRAY ABSORPTIOMETRY (DXA) SCANNING OF DIFFERENT CARCASS SECTIONS COOKING EFFECT ON ANTIOXIDANT ACTIVITY OF POULTRY MEAT ENRICHED WITH n-3 BY CHIA SEEDS IN THE DIET DIGITAL SLAUGHTERHOUSE – Training the next generation of the meat industry Variation in Near Infra-red spectra collected from lamb carcases over multiple kills CAN THREE-DIMENSIONAL MODELS OF PIG CARCASSES PREDICT CARCASS WEIGHT AND TOTAL SALEABLE MEAT? Influence of Cutting Orientation and Aging Time on Juiciness of Different Beef Cuts CARCASS LEAN MEAT PERCENTAGE DETERMINED WITH COMPUTED TOMOGRAPHY IMAGES OF LIVE PIGS AND CARCASSES CAMERAS AND AI TO ENHANCE THE MEAT INSPECTION PROCESS , Niels T. Madsen2 ESTIMATING BEEF CARCASS COMPOSITION USING 3D IMAGE MODELS BEEF TENDERNESS BY NMR: DETERMINATION IN A NON-DESTRUCTIVE WAY EFFECT OF SPACE REDUCTION ON THE COOLING RATE OF PIG CARCASSES IN STATIC COOLING CHAMBERS PREDICTING BEEF CARCASS ULTIMATE pH: OCULAR THERMOGRAPHY AND BLOOD PARAMETERS Beef fecal detection using a fluorescence multispectral camera system and deep learning object detection algorithm PROTOCOLS EVALUATION FOR SERUM METABOLOMICS ANALYSIS IN BEEF CATTLE THE USE OF DUAL-ENERGY X-RAY ABSORPTIOMETRY (DXA) FOR PREDICTING TOTAL AND INTRAMUSCULAR FAT IN PORK LOIN STEAKS METABOLOMIC FINGERPRINTING OF NELLORE CALVES WITH VARIATION IN BIRTH WEIGHT EFFECT OF SEX AND AGE ON BEEF TENDERNESS IN PASTURE-RAISED CATTLE INFLUENCE OF CASTRATION ON MEAT COLOR OF NELLORE CATTLE FED A DIET HIGH OR LOW IN CONCENTRATE THROUGHOUT FATTENING FASTER PRE RIGOR PH DECLINE IS ASSOCIATED TO GREATER MYOFIBRILLAR FRAGMENTATION IN TRICEPS BRACHII MUSCLE OF EXCITABLE BOS INDICUS CATTLE DETERMINATION OF THE PROPORTION OF PORK AND CHICKEN IN FRESH SAUSAGE BY REAL-TIME PCR CORRELATION BETWEEN LAB VALUES AND MYOGLOBIN FRACTIONS IN DRY-AGED BEEF USE OF ARTIFICIAL INTELLIGENCE TO EVALUATE BEEF CARCASS FAT COVERAGE IN BRAZIL USE OF ARTIFICIAL INTELLIGENCE TO EVALUATE STANDARD OPERATING PROCEDURE (SOP) FOR BOVINE CARCASSES IN BRAZIL MICROBIOLOGICAL QUALITY OF MEAT POULTRY FOODS (VISCERA, NECK AND FEET) AT THE RETAIL LEVEL IN PORTUGAL Effects of medium voltage electrical stimulation on color during ageing and frozen storage of Nellore beef DYNAMICS OF METABOLITES AND FREE FATTY ACIDS IN BEEF DURING COLD STORAGE METABOLOMIC PROFILE OF MEAT FROM DIFFERENT ZEBU BREEDS EFFECT OF A RECYCLABLE FILM ON THE COLOR AND SENSORY EVALUATION OF FROZEN ‘BLACK PIG’ MEAT , Ana Galveias2, Patrícia Capelo Soares3, Ana Cristina Agulheiro Santos1,4, Maria Eduarda Potes1,5, Marta Laranjo1,5, Sara Ricardo-Rodrigues1, Miguel Elias MEDIUM VOLTAGE ELECTRICAL STIMULATION COMBINED WITH MULTI-FREQUENCY WAVEFORM AND BEEF QUALITY FROM BOS INDICUS Application of tenderness thresholds to Cachena beef MEDIUM VOLTAGE ELECTRICAL STIMULATION AND PELVIC SUSPENSION AS TOOLS TO IMPROVE MEAT TENDERNESS IN NELORE CATTLE Feasibility of Hyperspectral Imaging as a tool for Quality Evaluation of Beef Burger Patties
Sustainability
EXPLORING SUSTAINABLE FEEDING SOLUTIONS FOR THE NATIVE ‘PORCO CELTA’ BREED WITH LOCAL RESOURCES INCLUSION EFFECT OF DIETARY SUPPLEMENTATION WITH AGRO-INDUSTRIAL BY-PRODUCTS AND FLAX SEED ON THE PHYSICOCHEMICAL QUALITY OF ORGANIC FREE-RANGE ROOSTER MEAT Bulls technological meat quality influenced by breed and rearing intensity Lactate measurement in pig blood at exsanguination as predictor for meat quality ARTICHOKE BRACTS SILAGE IN BEEF CATTLE DIET: MEAT QUALITY DURING DRY AGING THE EFFECT OF BOVAER® SUPPLEMENTATION (3-NITROOXYPROPANOL) ON THE EATING QUALITY OF BEEF SUSTAINABILITY OF PRODUCERS OF MEATS AND MEAT PRODUCTS IN SHORT CIRCUITS Enteric methane emissions expressed by carcass productivity of Nellore cattle raised in different pasture systems FOSTERING SUSTAINABLE PRACTICES IN INDIGENOUS SLOW-GROWING CHICKEN PRODUCTION: DESIGN OF A REDUCED-SOY DIET FORMULATION Proteomic analysis reveals change in the lipid metabolism of muscle in beef cattle submitted to early weaning and pasture finished GENETIC PROGRESS SIGNIFICANTLY IMPACTS GREENHOUSE GAS EMISSION INTENSITIES IN GLOBAL PORK PRODUCTION BEEF-ON-DAIRY HEIFERS GRAZING SEMI-NATURAL GRASSLANDS CAN PRODUCE TENDER BEEF PERFORMANCE, CARCASS TRAITS, AND MEAT QUALITY OF NELLORE CATTLE PRODUCTION TRAITS IN NELORE CATTLE CLASSIFIED BY RESIDUAL FEED INTAKE AND DEGREE OF DAILY FLUCTUATION IN DRY MATTER INTAKE CARCASS TRAITS OF PIGS FED WITH DDGS-ENRICHED DIETS
