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Animal Welfare
DRUG-LIKE INHIBITORS TARGETING BACTERIAL PROTEINS FOR TREATING BACTERIAL INFECTIONS OF ANIMAL FEEDS Heewon Jung1 and Sungkwon Park1*
PURIFIED LIGNIN IN LAMB FEED AND ITS EFFECTS ON PERFORMANCE, CARCASS AND MEAT QUALITY 1CARVALHO, A. ; 1SILVA, M. M. , 1ALMEIDA, D. L., 1VEDOTE, A. V., 1KLEIN, V. B, 1OLIVEIRA, G. G. ,1LEME, P.R. ;1GALLO, B.S
IS RESIDUAL FEED INTAKE ASSOCIATED TO CARCASS AND MEAT QUALITY TRAITS? Santiago Luzardo1*, Guillermo de Souza1, Gustavo Brito1, Pablo Peraza2, Elly A. Navajas2 1
IN UTERO EXPOSURE TO EARLY OR CONVENTIONAL WEANING AND DAM PARITY INFLUENCE ON CARCASS CHARACTERISTICS OF NELLORE BULLS Matheus S. P. Carlis1, Gabriela Abitante1, Thiago K. Nishimura1, Miguel H.A. Santana1, Arlindo S. Netto1, Guilherme Pugliesi1, Germán D. Ramirez-Zamudio1, Patricia M. Ramos1, Carl R. Dahlen2, Saulo L. Silva1, Paulo R. Leme1*, Rodrigo S. Goulart1
BEEF QUALITY FROM ANIMALS RAISED IN THREE DIFFERENT GRAZING SYSTEMS Suelen Cristina S. Carvalho1*, Vanessa C. Francisco2, Althieres J. Furtado3, Sophia A. M. Chamilete1, Kalisa F. Silva1, Paulo H. M. Rodrigues3, Renata T. Nassu2
EFFECT OF RUMEN-PROTECTED FAT ON GROWTH PERFORMANCE, MEAT QUALITY AND INTRAMUSCULAR Yue Yuan1,2, Jiuqiang Guan2, Qin Bai2, Tianwu An2, Hongwen Zhao2, Yanling Zhao1, Zili Ren1, Xiangfei Zhang2,* and Xiaolin Luo2
BELLY QUALITY OF PIGS FED WITH DDGS-ENRICHED DIET GARBOSSA, P. L. M.1*, POLETI, M. D.1, GARBOSSA, C. A. P.2, FERRAZ, J. B. S.
LAIRAGE OVERNIGHT AT THE ABATTOIR – GOOD OR BAD? Katarina Arvidsson Segerkvist1*
Exploring the impact of Halal and Jhatka slaughter on welfare, meat quality and proteomic changes in slow growing broiler chicken Prasad M. Govindaiah1., Naveena B. Maheswarappa*2., Banerjee Rituparna2., Bidyut P. Mishra2, Balaji B. Manohar2, Judy Lalthanmawii2, and Diksha P. Gourkhede3
THE EFFECT OF DIFFERENT CATTLE MARKETING ALTERNATIVES ON THE EATING QUALITY OF BEEF Peter McGilchrist1*, Emma Lynch1, Rod P. Polkinghorne1,2, Holly Cuthbertson1,2, Nipa R. Sarker1
IMPACT OF SPACE ALLOWANCE ON VEAL CALVES’ BEHAVIOR AND PERFORMANCES LEFOUL V.1, BASTIEN D.2, CHANTEPERDRIX M.1,; MARTINEAU C.1, MOUNAIX B.1 , TOURTIER M.2, LEGRAND I.
R-ZETA® ADDITIVE FATTENING DIETS IMPACT ON MEAT QUALITY CATTLE M.E. Munilla*, J.S. Vittone
THE POTENTIAL OF INDIGENOUS CHICKENS IN SMALL-SCALE FARMING FOR MEAT PRODUCTION IN SOUTH-AFRICA Ennet Moholisa1*, Moeketsi, Segakoeng2, Khanyisile Hadebe2
Durvillaea antarctica and agar powder: new ingredients in the diet of meat lambs John Quiñones1,2*, Rodrigo Huaquipán1,2, Rommy Díaz1,2, Néstor Sepulveda1
EFFECTS OF ADDING A QUALITY COMPLEX ADDITIVE IN A STARTING DIET ON FEEDLOT PERFORMANCE OF BEEF CATTLE Brisa del Mar Torres-Martínez1, Gastón R. Torrescano-Urrutia1*, Rey David Vargas-Sánchez1, Armida Sánchez-Escalante1, José Luis Galindo-Guzman2, José Alejandro Vizcarra-Ibarra2, Rafael Trinidad Orozco-Gomez2
THERMAL STRESS AND TRANSPORT DENSITY: INFLUENCES ON TILAPIA (OREOCHROMIS NILOTICUS) FILLET QUALITY Daniela Kaizer Terto1, Guilherme Agostinis Ferreira1, Giovanna Lima Silva1, Natalia Nami Ogawa1, Natália Alves Pereira1, Amanda Gobeti Barro1, Rafael Humberto de Carvalho1, Ana Maria Bridi1*
CARCASS AND MEAT QUALITY TRAITS OF NELLORE YOUNG BULLS AND STEERS FED A HIGH OR LOW CONCENTRATE DIET THROUGHOUT FATTENING Luciano Saraiva Santos1*, Carolina Resende Alves1, Ana Clara Franklin Santos Souza1, Adailton Camêlo Costa1, Taiane da Silva Martins1, Cris Luana C. Nunes1, Cristina Mattos Veloso1, Caio Alves da Costa1, Mario Luiz Chizzotti1
EVIDENCE OF INTERACTION BETWEEN THE DEGREE OF DAILY FLUCTUATION IN DRY MATTER INTAKE AND PRODUCTION TRAITS IN NELLORE CATTLE Julian A. Muñoz1*, Marcelo S. Borges1, Letícia P. Silva1, Marina O. Silva1, Leticia F. L. Pompolim1, Roberta C. Canesin1, Joslaine N.S.G. Cyrillo1, Maria Eugênia Z. Mercadante1, Sarah F.M. Bonilha1.
MEASUREMENT OF HUMAN AND ANIMAL RELATIONSHIP IN A SLAUGHTERHOUSE OF FATTENING PIGS USING CO2 FOR STUNNING A. Mendes1, C. Saraiva1, I. Pires1, S. Saraiva1*
CASTRATION METHOD AND TYPE OF WEANING INTERFERE IN THE PRODUCTIVE CHARACTERISTICS OF CONFINED ANGUS X NELLORE CROSSBREED BOVINE Ester C. Fabrício1*, Julian A. Muñoz2, Hellencris C. Rocha1, Pollyana L. M. Garbossa1, Taiane S. Martins3, Gustavo A. Correr2, Julia M. Guardia2, Angélica S. C. Pereira2.
Consumer Topics
IMPACT OF ENVIRONMENTALLY FRIENDLY PRACTICES AND ANIMAL MANAGEMENT ON THE SENSORY PROFILE OF PREMIUM POULARD MEAT Noemí Echegaray1*, Lucio García1, Luis Vázquez1, Rubén Agregán1, Jose M. Lorenzo1,
Consumer expectations for beef in the French region Auvergne-Rhône-Alpes S. Chriki 1,2*, J. Normand 3, F. Noël 3, V. Payet 2, J.F. Hocquette 1
EVALUATION OF THE UMAMI INTENSITY OF BEEF HYDROLYSATE WITH DIFFERENT PROTEASES THROUGH CHEMICAL, ELECTRONIC TONGUE, AND SENSORY APPROACH Dongheon Lee, Hye-Jin Kim, Cheorun Jo*
NEOPHOBIA NEGATIVELY IMPACT THE PREDISPOSITION TO CONSUME INSECTS Danielle R. Magalhaes1*, Ana F. A. Carvalho1, Leticia A. Gonçalves1, Marco A. Trindade1
EFFECT OF FRESH DATE BAGASSES ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BEEF BURGER José Ángel Pérez-Álvarez1*, Judith Rodríguez-Párraga1, Ángel Joaquín Ponce-Martínez1, Casilda Navarro-Rodríguez de Vera1 and Estrella Sayas-Barberá1
SENSORY CHARACTERIZATION OF LOINS FROM ENTIRE MALE, EARLY AND LATE IMMUNOCASTRATED PIGS Núria Panella-Riera1, Albert Brun1, Ivana Božičković2, Radomir Savić 2, Dragan Radojković2, Maria Font-i-Furnols1*o
THE ATTITUDES OF SERBIAN CONSUMERS TOWARDS CULTURED MEAT Igor Tomasević1,2*, Slaviša Stajić1, Vladimir Kurćubić3, Nino Terjung2, Volker Heinz2
CONSUMER SENSORY EVALUATION OF MEAT FROM GROWING RABBITS FED DIET CONTAINING MULBERRY LEAVES Brugiapaglia A.1*, Biasato I.1, Cerutti G. L.1, Renna M.2, Bellezza Oddon S.1, Gasco L.1
APPLICATION OF THE CHECK-ALL-THAT-APPLY (CATA) METHOD IN BEEF PRODUCED IN THREE DIFFERENT GRAZING SYSTEMS Suelen Cristina S. Carvalho1, Vanessa C. Francisco2, Sophia A. M. Chamilete1, Kalisa F. Silva1, Gabriele V. Silva3, Paulo H. M. Rodrigues3, Renata T. Nassu2*
MICROBIOLOGICAL AND SENSORY ACCEPTABILITY OF HAM: EFFECT OF HIGH PRESSURE AND BIOPRESERVATION Laurence Pottier*1, Anja Rakotondramavo2, Marie de Lamballerie1, Monique Zagorec3
IMPACT OF ELECTRICAL STIMULATION ON THE SENSORY PERCEPTION OF NORMAL CHICKEN BREAST FILETS AND IN FILETS AFFECTED BY WOODEN BREAST MYOPATHY Helena Müller1, Tainá Simonetti1, Joabel Gossmann da Costa1, Liris Kindlein1*
The impact of intramuscular fat grade and aging on consumers’ evaluation of beef tenderness Dawoon Jeong1, Pil-Nam Seong2, and Inho Hwang1
SENSORY TEST OF DIFFERENT PIG PRODUCTION SYSTEMS IN EUROPE Hviid M.1*, M. Groenbeck1, L. Meinert1
SENSORY TRAITS IMPORTANCE DRIVEN BY THE BEEF CONSUMERS: PATHWAYS TO A 3G GLOBAL BEEF EATING QUALITY PREDICTIVE SYSTEM TO MEET CONSUMERS’ EXPECTATIONS A. Neveu1*, R. Polkinghorne1, H. Cuthbertson2, R. Watson3, J. Wierzbicki4
TESTIS WEIGHT IS A BETTER PREDICTOR OF BOAR TAINT THAN CARCASS WEIGHT OR AGE Joline van Zyl1, Phillip Strydom1*, and Jeannine Marais2
UNDERSTANDING BRAZILIAN CONSUMER’S AWARENESS OF DRY-AGED BEEF Ana C. C. O. Aust1,2, Guilherme A. Ferreira1, Luiza Poniewas1, Sérgio B. Pflanzer Jr3, Renata E. F. Macedo1
Influence of the Order of Presentation of Meat Samples on Consumers’ Sensory Perception of Tenderness Letícia Zanichelli de Oliveira1*, Leonardo Carvalho Pereira1,Giovana Fumes Ghantous 1, Saulo da Luz e Silva1, Marco Antônio Trindade1
How working mothers choose between processed meat and vegetable products: A mixed-methods approach Sepulveda-Truan G.*1, Quiñones, J.1, Mora, M.2, Adasme-Berríos, C.3, Schnettler, B.1
Brazilian Perspectives for Chicken Meat Production and Export Felipe Barbosa A. Pereira1, Darlila A. Gallina1, Manuel Pinto Neto1, Marcia Mayumi H. Haguiwara1, José Ricardo Gonçalves1*
Development of models of cooked hybrid products Gallina, D. A.1*, Sánchez-Molinero, F.2, Gou, P.
AMINOACID AND SENSORY PROPERTIES OF ALPACA MEAT (Vicugna pacos) PROCESSED BY SOUS VIDE TECHNOLOGY Yana-Apaza Leny, Aro-Aro Juan M.*, Calsin-Cutimbo Marienela, Yanapa-Sanga R., Percca Ccama Sheyla, Barrientos-Huanca N., Llano-Jallahui Mirian E. and Mayta-Barrios Nury
EVALUATION OF FATTY ACIDS, AND SENSORY PROPERTIES OF MEAT (Bos taurus) PROCESSED BY SOUS VIDE TECHNOLOGY Yanapa-Sanga Ruth, Aro-Aro Juan M.*, Calsin-Cutimbo Marienela, Yana-Apaza Leny., Percca-Ccama Sheyla, Barrientos-Huanca N., Llano-Jallahui Mirian E. and Mayta-Barrios Nury
Genetics and Physiology
PROTEOMIC BIOMARKERS OF BEEF TENDERNESS FROM STEERS FED SORGHUM AS A SUBSTITUTE FOR MAIZE Farouk Semwogererea*, Yonela Z. Njisanea, Gadija Mohamedb, Bongani Ndimbab and Cletos Mapiyea
Comparative analysis of pig lineages: impact on pre-slaughter weight and carcass traits Julia D. Gomes1*, Bruna P. M. Silva1, Stefano F. P. Duarte1, Soraia V. Ferreira2, Fernanda N. Ciconello1, Laura W. Pian1, Aline S. M. Cesar1
Exploring meat quality variations from Duroc, Hybrid, and Pietrain finishing pig lines Julia D. Gomes1*, Laura W. Pian1, Bruna P. M. Silva1, Stefano F. P. Duarte1, Soraia V. Ferreira2, Fernanda N. Ciconello1, Aline S. M. Cesar1
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 Antonella Dalle Zotte1, Marco Cullere1*, Laura Alessandroni2 and Mohammed Gagaoua3
EARLY POST-MORTEM DISCRIMINATION BETWEEN BEEF TENDERNESS CLASSES IN FEEDLOT NELLORE BULLS USING MUSCLE LIPID BIOMARKERS Daniel S. Antonelo1,2*, Maria Eduarda O. Santos1, Leonardo R. Oliveira2, Christina R. Ferreira3, Júlio C. C. Balieiro2
CANDIDATE GENES CAST AND CAPN AS POTENTIAL COLOUR BIOMARKERS IN FRESH MEAT Luana França dos Anjos1, Cristina Tschorny Moncau Gadbem2, Aline Silva Mello Cesar1, Mirele Daiana Poleti3; Ana Cláudia da Silva1, Juliano Coelho da Silveira2, Júlio César de Carvalho Balieiro2, Carmen Josefina Contreras Castillo1*
TRANSCRIPTOME PROFILE OF ANGUS-NELLORE CATTLE OF DIFFERENT SEX CLASSES ASSOCIATED WITH CARCASS TRAITS Otávio Machado Neto1*, Welder Baldassini1, Luis Artur Cardulo1, Rogério A. Curi1, Marcos R. Chiaratti2, Sérgio Pereira-Junior2, Richard Ribeiro1, Lucas Rodrigo Camargo1
THE BIFUNCTIONAL EXPLORATION OF PYRUVATE KINASE IN POSTMORTEM MEAT Chi Ren1, Xin Li1*, Chengli Hou, Zhenyu Wang, Dequan Zhang1
SEX, SIRE AND AGING EFFECTS ON LIPIDS AND PROTEIN OXIDATIVE STABILITY IN COOKED LAMB DURING STORAGE Renyu Zhang1*, Prianshu Chawla1,2, Chathurika Samarakoon1,2, Mustafa M. Farouk1
Impact of visual dark-cutting severity and aging on the metabolomic profile of beef longissimus lumborum Keayla M. Harr1*, Madelyn A. Scott1, Frank Kiyimba1, Sunil More2, Gretchen G. Mafi1, Morgan M. Pfeiffer1, and Ranjith Ramanathan1
New Insights into Heme Proteins-Mediated Lipid Oxidation in Meat: Mechanisms and Inhibition Haizhou Wu1,*, Mark P Richards2
CATTLE TEMPERAMENT AND LONGISSIMUS MUSCLE METABOLITES Patricia M. Ramos1*, Eduardo F. Delgado2, Ana Cláudia da Silva2, Nara R. B. Cônsolo3, Vinicius Laerte Silva Herreira1, Luiz Alberto Colnago4, Saulo Luz e Silva1
Feeding regime alters mitochondrial metabolism in beef muscle Con-Ning Yen*, Jocelyn Bodmer1, Jordan Wicks2, Saulo Silva3 and David Gerrard1
EFFECT OF PROGENY ON BEEF QUALITY OF REPRESENTATIVE BULLS WAGYU KUROGE BREED IN TROPICAL CONDITIONS Ester Costa Fabricio1*, Iris Santana Souza1, Gabriela Lomba Dasqueve1, Sérgio Bertelli Pflanzer Júnior2, Fernando Baldi3, Angélica Simone Cravo Pereira 1
CATTLE TEMPERAMENT CHANGES NELLORE TRICEPS BRACHII METABOLISM Nara R. B. Cônsolo1,*, Patricia M. Ramos2, Eduardo F. Delgado3, João M. B. C. Valim1, Luiz A. Colnago4, Saulo Luz Silva2
METABOLOMIC FINGERPRINTING OF NELLORE CALVES WITH GENETIC VARIATION FOR MEAT TENDERNESS Vinicius L.S. Herreira1*, Fellipe Fonseca1, Fernanda M. M. Ocampos2, Luiz A. Colnago3, Melinda E.S. Rocha1, Nara R. B. Cônsolo2
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 Taiane S. Martins1*, Juliana C. Silva1, Cris Luana C. Nunes1, Rizielly S. R. Vilela1, Pâmela G. V. Boas1, Adailton C. Costa1, Edvaldo Barros2, Simone E. F. Guimaraes1, Mario Luiz Chizzotti1
MEAT AND CARCASS QUALITY OF ROMOSINUANO CREOLE CATTLE CROSSED BY BRAHMAN COMING FROM A PRODUCTIVE SYSTEM OF SINÚ VALLEY, CARIBBEAN REGION, COLOMBIA Aguayo-Ulloa, Lorena1*, Medina, Diego1, Mejía, Jorge1, Salcedo, Erica1, Serpa, Amir1
Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups Alan Giovanini de Oliveira Sartori 1; Daniel Silva Antonelo 2; Gabriel Henrique Ribeiro 3; Luiz Alberto Colnago 3; Júlio César de Carvalho Balieiro 4; Eduardo Francisquine Delgado ¹; Monique Marcondes Krauskopf 1; Carmen Josefina Contreras Castillo 1* 1 Luiz de Queiroz
EXPLORING THE BIOCHEMICAL BASIS FOR DARK BEEF DEVELOPMENT Mariane Beline*1, Jocelyn S. Bodmer1, Con-Ning Yen1, Saulo L. Silva2, David E. Gerrard1
Meat and Health
SELENIUM, IRON, ZINC AND MAGNESIUM CONCENTRATIONS IN BRAZILIAN BEEF (LONGISSIMUS LUMBORUM) FROM ANGUS, WAGYU AND NELLORE CATTLE Flavio A. Cardello1*, Eduardo A. Orlando1, Juliana L. Pallone1, Jonatã H. Rezende-de-Souza1, Sergio Pflanzer1
POLYSACCHARIDE HYDROGELS WITH OLIVE OIL TO DEVELOP SUSTAINABLE MEAT PRODUCTS WITH A HEALTHIER LIPID CONTENT Ruiz-Capillas C.*, Herrero A.M.
EFFECT OF HEMOGLOBIN DEGRADATION ON THE ZINC PROTOPORPHYRIN IX FORMATION IN PORK LIVER HOMOGENATE Haruka Abe1*, Ricard Bou2, Toru Hayakawa1, Haruto Kumura1, Jun-ichi Wakamatsu1
ANGUS AND WAGYU BEEF: ESSENTIAL MINERALS, FROM DIFFERENT CUTS Flavio A. Cardello1*, Eduardo A. Orlando1, Juliana L. Pallone1, Dyana L Nogueira1, Jonatã H. Rezende-de-Souza1, Sergio Pflanzer1
ASSESSMENT OF THE NUTRITIONAL AND QUALITY IMPACT OF ADDING PITAHAYA (Hylocereus ocamponis) PULP FLOUR TO FRANKFURT SAUSAGES N. Muñoz-Tebar1, V. Reyes-García2, N. Juárez-Trujillo2, J. Fernández-López1, V. Santiago Santiago2, J.A. Pérez-Alvarez1, M. Viuda-Martos1*
Influence of Drylot feeding at Different Altitudes on Slaughtering Performance and Meat Nutrients Composition of Yaks Jiuqiang Guan1, Qin Bai1, Xiangfei Zhang1, Jianxu Zhou2, Yongliang Chao3, Tianwu An1, Yuanjie Zhao3, Hongwen Zhao1, Xiaolin Luo1
THE IMPACT OF DIETARY ANSERINE ON LIPID OXIDATION DURING IN VITRO DIGESTION OF COOKED GROUND CHICKEN MEAT Yi Yao Li1, Varoujan Yaylayan1, Simon Cliche2, Claude Gariépy2, Tania M. Ngapo2*
PROBIOTIC POWDER IN A PEMMICAN MODEL Tania M. Ngapo*, Chantal Turcotte, Yves Raymond, Claude P.
EFFECTS OF RAPESEED OIL IN SAUSAGES R. Rødbotten1*, S. Leivers1, L. Øverby1, TC. Johannessen1, V. Høst1, J. Skaret1, V. Almli1, A. Nilsson1, EM. Wetterhus1, JE
SHIITAKE (Lentinula edodes) STIPE EXTRACT AS AN ANTIOXIDANT IN FRANKFURTERS WITH SOYBEAN OIL AS ANIMAL FAT SUBSTITUTE Miriam M. Selani1, 2*, Tatiana Pintado2, Erick Saldaña3, Izabela D. Alvim4, Ana M. Herrero2, Claudia Ruiz-Capillas2
ADDING AN ANTIOXYDANT COCKTAIL TO PIG FEED REDUCED LUMINAL OXIDATION IN RATS FED A COOKED HAM DIET FROM SUPPLEMENTED REARING A. Promeyrat1*, M. Arturo-Schaan2, A. Hamard2, M. Carlier1, J.L. Martin1, B. Duchêne1, E. Fouche3, F. Gueraud3, N. Naud3, F.H.P. Pierre3
Reformulation of dry sausages with natural plant extracts prevents oxidation even in the absence of nitrates C SELEBRAN1, L AUBRY1, L PICGIRARD2, A LALEUW2, M CARLIER3, C SIRVINS3, NASSY3, A PROMEYRAT3, V SANTE-LHOUTELLIER1*
Formulation with fava bean (Vicia faba L.) or fava bean + flaxseed delayed lipid oxidation in frankfurter and during its digestion L AUBRY1, C SELEBRAN 1, A BERGER1, M KRISTIAWAN 2, D DUPONT3, M GUILLEVIC4, A GERMAIN4, G CHESNEAU4, MA PEYRON5, G DELLA VALLE2, V FERRARO1, V SANTE LHOUTELLIER1
SALT REDUCTION STRATEGIES FOR MEAT PRODUCTS Patrícia Bernardo1, Maria J. Fernandes1, Maria H. Fernandes1, Maria P. Teixeira1, C. Serrano2,3, Luís Patarata4 and Maria J. Fraqueza1*
Survey of Residual Nitrite and Nitrate in Processed Meats from Small Processors and in Meat Analogues at Retail in the United States Siyuan Sheng1, Jeffery J. Sindelar1, Erin M. Silva2, James R. Claus1*
Exogenous microRNA kinetics and the importance of animal protein intake in muscle maintenance Nadini H Gamage1 Anthony Qian2 Bradley S. Ferguson2 Amilton S. De Mello1*
ANTIOXIDANT ACTIVITY OF YERBA MATE (Ilex paraguariensis) EXTRACT IN LOW COST SAUSAGE Wensing, Cristiane Silvano2, Vilarinho Junior, Nelson1, Correa Lemos , Ana Lucia da Silva1, Harada Haguiwara ,Márcia Mayumi1, Rolim de Moura ,Sílvia Cristina Sobottka1
NUTRITIONAL AND IN VITRO PROTEIN DIGESTIBILITY COMPARISON BETWEEN BEEF, HYBRID, AND PLANT-BASED ANALOGUE BURGERS Mirian Santos1, 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 Ziyi Yang1, Wangang Zhang1*
DEVELOPMENT OF HEALTHY MEAT PRODUCTS: A BIBLIOMETRIC AND SENSORY PERSPECTIVE Karina Eduardo1*, Erick Saldaña1
Meat Products Development
REFORMULATION OF GOAT BURGER USING AÇAÍ OIL HYDROGEL Sodré, L.W.B 1, Silva, N.M 1, dos Santos, A.K1, Campos, T.A.F 1, Marins, A. R.1, Baumgartner, M.1 , Matiucci, M. A.1, Bezerra, R. A. D.1, Alcalde, C. R.1, Rossoni, D. F.1, Feihrmann, A.C 1*
INSECTS (Acheta domesticus and Tenebrio molitor) POWDER AS PARTIAL MEAT REPLACER IN FRANKFURT-TYPE SAUSAGES J. Fernández-López1*, J. Rodríguez-Párraga1, C. Botella-Martínez1, R. Lucas-González1, M. Viuda-Martos1, J.A. Pérez-Alvarez1
Effects of whey protein and its hydrolysate on the qualities of cured sausage Takeda S. 1*, Liu YT. 2, Mizunoya W. 1, Sakata R. 1 1 School of Veterinary Medicine, Azabu University, Sagamihara, Japan.
Effect of smoking on the texture of different casing-types of frankfurters Leible Malte1, Prozmann Julia1, Herrmann Kurt1, Gibis Monika1, Weiss Jochen1
COOKING SHRINKAGE IN PLANT-BASED AND MEAT PATTIES Salvatore Barbera
BOUGAINVILLEA SPECTABILIS AS A POTENTIAL ALTERNATIVE TO NITRITES IN COOKED HAM ELABORATION T. A. Ferreira1, J. A. Rodriguez2, I. Sanchez-Ortega2, J. M. Lorenzo 3, E. M. Santos2*
PHYSICAL-CHEMICAL INFLUENCE OF ACHETA DOMESTICUS FLOUR AS A PARTIAL REPLACEMENT FOR BEEF IN BURGERS Gonçalves, Leticia A.1*, Souza, Laura M.1, Magalhães, Danielle R.1, Trindade, Marco A.1
Revealing Nutrient Composition and Fatty Acid Diversity in Hybrid Products Combining Meat and Plant Protein Joanna Tkaczewska*1,2, Yi Xu2, Robyn Warner2
Correlation of machine learning-predicted viscosity of hydrocolloids with texture of plant-based meat analogue Sungmin Jeong1, Suin Yun1, Suyong Lee1*
INFLUENCE OF MEALWORM (TENEBRIO MOLITOR) FLOUR ADDITION AS MEAT REPLACER IN THE COMPOSITION AND MICROSTRUCTURE OF FRANKFURTERS WITH HEALTHIER LIPID CONTENT Carlos P. Cavalheiro1,2*, Rafael S. F. T. Passos1,2, Claudia Ruiz-Capillas2, Ana M. Herrero2
POTENTIAL OF TAMARIND (TAMARINDUS INDICA L.) AS MEAT REPLACER IN FRANKFURTERS Rafael S. F. T. Passos1,2, Ana M. Herrero2, Claudia Ruiz-Capillas2, Carlos P. Cavalheiro1,2*
Influence of muscle, freezing/thawing prior processing, and storage temperature on the formation of a white film on dry-cured meat Franziska Witte1, Igor Tomasevic1, Florian Stehle2, Kurt Herrmann2, Monika Gibis2, Jochen Weiss2, Volker Heinz1, Nino Terjung1*
HYBRID BURGERS BASED ON BEEF AND TEXTURIZED VEGETABLE PROTEINS P. Gou1*, G. Matas1, F. Sanchez-Molinero1, M.D. Guàrdia1
Analyses of the white film on fast produced dry-cured loin Franziska Witte1, Igor Tomasevic1, Florian Stehle2, Kurt Herrmann2, Monika Gibis2, Jochen Weiss2, Volker Heinz1, Nino Terjung1*
EFFECT OF PORK HAM WITH PSE-LIKE QUALITY DEFECTS ON WETCURED HAM S.G. Bjarnadottir1*, M.S. Sødring1, T.H. Haaseth1 1 Animalia
ENHANCING STORAGE STABILITY AND QUALITY OF HYBRID BEEFLENTIL SNACK BARS: THE ROLE OF STARCH GELATINIZATION AND LENTIL FLOUR ADDITION Yun Lin, Yongfeng Ai, Phyllis Shand*
Fermentation of pea and soy protein with Lactilactobacillus plantarum improves flavor of plant-based burger patties Joost de Mooij, Raquel Fernandez, Veronique Zuliani and Jens K.S. Møller*
SENSORY CHARACTERISTICS OF CANNED CORNED BEEF CURED WITH CELERY EXTRACT Elisa H. G. Ponsano1*, Christiane C. Deveze1, Dayse L. de Oliveira1, Rubén B. Poza2
EFFECT OF HIGH HYDROSTATIC PRESSURE COMBINED WITH SODIUM CHLORIDE AND SODIUM PHOSPHATE ON THE PALATABILITY OF CHICKEN MEAT GELS Anastasiia Maksimenko1*, Satomi Tsutsuura2, Tadayuki Nishiumi2
THE ROLE OF POTASSIUM AND CALCIUM CHLORIDE IN TECHNOLOGICAL AND SENSORY PROPERTIES OF SODIUM-REDUCED HYBRID BOLOGNA SAUSAGES Mirian Santos1, Jamille S. Monteiro1, Marise A.R. Pollonio1*
VALORIZATION OF MANILA TAMARIND PEEL (PITHECELLOBIUM DULCE) AS A MEAT PRODUCT ADDITIVE Brisa del Mar Torres-Martínez1*, Amrri Dimitree Gómez-Ponce2, Yuliana Aketzali Santana Pérez2, Andrea Yuliana Vázquez-Mandujano2, Rey David Vargas-Sánchez1, Armida Sánchez-Escalante1, Gastón R. Torrescano-Urrutia1
THE INFLUENCE OF PACKAGING TYPE AND ANTIOXIDANTS (NATURAL VS. SYNTHETIC) ON THE TEXTURE AND COOKING PROPERTIES OF CHICKEN BURGER João Marcos Ferreira de Jesus1, Beatriz Schmidt Menegali2, Iliani Patinho2, Erick Saldaña3, Carmen Josefina Contreras-Castillo2, Miriam Mabel Selani1
Effects of hyaluronic acid on gelatinization properties and in vitro digestibility of wheat starch Kangyu Wang 1, Yunhe Liu 1, Dong Han 1, Feng Huang 1, Chunhui Zhang 1*
DETERMINING THE TEXTURE OF CHARQUI MADE FROM MATURED, DEFROSTED, AND SALTED BEEF USING COMMON SALT (NaCl) Letelier R.1, Melín P.2, Bruna P.3, Ramirez C.4 and Gädicke P.1*
COMPARATIVE STUDY ON THE EFFECTS OF RABBIT AND CHICKEN MEAT ON THE PHYSICOCHEMICAL PROPERTIES OF LOW-FAT BURGERS WITH AMARANTH FLOUR Daniel V. G. Fonseca1, Mateus de A. Marques1, Aleff P. Machado1, Matheus G. Gomes1, Leandro S. Costa2, Ana K. F. I. Câmara1*
STRUCTURE, TEXTURE, AND SENSORY PROPERTIES OF HYBRID MORTADELLA WITH WHOLE AND DEFATTED CRICKET (GRYLLUS ASSIMILIS) FLOUR Roberta F. Oliveira1, Sabrina J. M. Andrade1, Camila de S. Paglarini2, Gilmar F. da Costa3, Marise A. R. Pollonio3, Ana K. F. I. Câmara1*
PSYLLIUM (PLANTAGO OVATA FORSK) GEL AND EMULSION GEL AS FAT REPLACERS IN PHOSPHATE-FREE AND LOW SALT SAUSAGES Diógenes G. Sousa1, Janiele F. Silva1, Gilmar F. da Costa1, Jamille S. Monteiro1, José Roberto dos Santos1, Camila S. Paglarini2*, Marise A. R. Pollonio1
Effect of the addition of collagen to Italian type salami on color and moisture parameters Carlos A. Alves Junior1*, Marcello L. Bertuci 1, Andrea C. Silva-Barretto1
The Development and Evaluation of Naturally Cured Lamb Ham Stephen Sevcech, Anand Mohan
Innovative Processing of Chicken Heart Protein Hydrolysates: A Physico-Chemical Study Post Lactobacilli Fermentation Bedika Bora1, Ashim Kumar Biswas1*,Devendra Kumar1, CKFaslu Rahman1, Anand TS1, Arup Ratan Sen1
ENHANCING BOVINE SATELLITE CELL GROWTH WITH CHITOSAN-MODIFIED MICROCRYSTALLINE CELLULOSE SCAFFOLDS Ingrida Pauliukaityte1*, Asta Krings2, Dainius Martuzevicius1, Darius Ciuzas1, Edvinas Krugly1, Alvija Salaseviciene1, Stig Skrivergaard2, Margrethe Therkildsen2
FRESH SAUSAGE ADDED ENCAPSULATED AÇAÍ OIL AS ANTIOXIDANT POTENTIAL Alinne Karla dos Santos1, Natallya Marques da Silva1, Marcos Antonio Matiucci1, Talita Aparecida Ferreira de Campos1, Claudete Regina Alcalde2, Lucineia Aparecida Cestari3, Andresa Carla Feihrmann1*
INVESTIGATING THE EFFECTS OF LOW-SALT PROCESSING ON THE UMAMI PEPTIDES OF DRY-CURED HAM USING PEPTIDOMICS TECHNIQUES Ming Ju1, Wangang Zhang*1
Meat Products Stability
Analysis of the temperature stability of essential oils and their effects when applied to fermented sausages Eun-Seon Lee*, Jong-Hui Kim. Bu-Min Kim, Mi-Hwa OH
PUMPKIN FLOWER AS A NATURAL ANTIOXIDANT IN CHICKEN PATTIES T. A. Ferreira1, J. A. Rodriguez2, Israel S. Ibarra2, J. M. Lorenzo 3, E. M. Santos2*
EFFECT OF “CHORIZO” FORMULATION (CLEAN LABEL VS. TRADITIONAL) ON THE CHEMICAL COMPOSITION, COLOR AND LIPID STABILITY DURING THE STORAGE PERIOD Rubén Domínguez-Valencia1, Adriana González-Peaguda1, Mirian Pateiro1, Roberto Bermúdez1, Anxo López2, José Manuel Lorenzo1,3*
Influence of air contact and pre-packaging treatment on the color stability of vacuum packaged beef Johannes Krell1, Alejandro Poveda-Arteaga2, Jochen Weiss1, Nino Terjung2, Monika Gibis*1
PRICKLY PEAR ENCAPSULATED EXTRACT AS ANTIOXIDANT IN BEEF PATTIES Raquel Lucas-González1, Laura Moraga-Babiano2, Roberto Bermúdez2, Mirian Pateiro2, Jose Angel Perez-Alvarez1, Rubén Domínguez-Valencia2, José M. Lorenzo2,3*
PURPLE SWEET POTATO ANTHOCYANINS AS ANTIOXIDANTS AND COLORANT OF PORK PATTIES Raquel Lucas-González1, Laura Moraga-Babiano2, 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 Matiucci, M. A.1, 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 Prudence L. Seema1, 2*, Kealeboga Mosimanyana1, Liesl Morey1, Mpho E. Mashau2, Ennet Moholisa1
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 Vanessa C. Francisco 1*, Raquel A. Mauricio 2, Henriette M. C. Azeredo 3, Rainara M. Beletato 2, Renata T. Nassu 1 1 Embrapa Pecuária Sudeste.
Effect of high pressure processing on the physicochemical properties and sensory evaluation of low-salt pork gels Weitong Wang1, 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 Jenifer M. M. Henck1, João M. dos Santos1, Marcello L. Bertuci 1, Viviane C. Lima1, Andrea C. Silva-Barretto1*
Grumixama (Eugenia Brasiliensis Lam.): a Brazilian native fruit as natural antioxidant on beef patties during the refrigerated storage Gabriela X. Oioli*, Carlos A. Alves Junior1, Rick A. F. Mangueira2, Larissa T. Carvalho1, Camila V. Bis-Souza1, Andrea C.S. Barretto1
ANTIOXIDANT EFFECT OF MAQUI (Aristotelia chilensis) AND MURTILLA (Ugni molinae) LEAVES IN THE ELABORATION OF PROCESSED MEAT PRODUCTS L. Velazquez1,2, J. Quiñones1, G. Sepúlveda1,2, J. Lorenzo 3, C. Velasquez1,2, N. Sepúlveda1*
PULSED ELECTRIC FIELD (PEF) PRE-TREATMENT TO PROTEIN EXTRACTION FROM PORK LIVER. INFLUENCE ON TECHNOFUNCTIONAL PROPERTIES Marina Contreras*, Imane Abounnour, Jose Benedito, Jose Vicente Garcia-Perez
PLEUROTUS OSTREATUS CULTIVATED IN AGROINDUSTRIAL WASTES COULD BE USED AS AN ANTIOXIDANT ADDITIVE IN MEAT PRODUCTS Armida Sánchez-Escalante1*, Brisa del Mar Torres-Martínez1, Rey David Vargas-Sánchez1, Nelson Huerta-Leidenz2, Félix J. Ibarra-Arias3, Gastón R. Torrescano-Urrutia1
BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM GREEN COFFEE BEANS OBTAINED WITH DIFFERENT EXTRACTION SOLVENTS AND TIMES Armida Sánchez-Escalante1*, Wendy A. Atondo-Echeagaray1, Brisa del Mar Torres Martínez1, Rey D. Vargas-Sánchez1, Nelson Huerta-Leidenz2 Gastón R. Torrescano-Urrutia1
Inhibition of Listeria monocytogenes in RTE Beef Strips using NATPRE T10, Celery Powder and Nitrite Rafael Martínez1*, Markus Miller1, Marcos Sánchez1, Christine Alvarado2, Hannah Berry1 Mindy Brashears1
VALORIZATION OF PLEUROTUS GENUS POWDERS AS POTENTIAL ADDITIVES IN MEAT PRODUCTS Nelson Huerta-Leidenz1, Yuliana Aketzali Santana-Pérez2, Andrea Yuliana Vázquez Mandujano2, Amrri Dimitree Gomez-Ponce2, Gastón R. Torrescano-Urrutia3, Brisa del Mar Torres-Martínez3, Félix J. Ibarra-Arias4, Armida Sánchez-Escalante3, Rey David Vargas Sánchez3*
Physicochemical stability of refrigerated cooked cured smoked “Calabresa” sausage Gallina, D. A.1*, Lemos, A. L. S. C.1, Haguiwara, M. M.1, Gonçalves, J. R.1, Aoki, M. V. C.1
EFFECT OF NATURAL ANTIOXIDENTS ON THE TEXURAL PROPERTIES OF GAME MEAT PATTIES DURING STORAGE Peter Mukwevho*1, Vhutali Netshikhudini1
EXPLORING THE ROLE OF NATURAL ANTIOXIDANTS IN THE DEVELOPMENT OF DIETARY GOAT MEAT PASTES Tamara Tultabayeva1, Galia Zamaratskaia2, Kadyrzhan Makangali1,*
MEAT QUALITY AND OXIDATIVE STABILITY OF HIGH-VALUE CHICKEN MEAT CUTS FROM POULTRY FED WITH CANOLA MEAL Ayrton da Silva*1, Marta del Puerto1, Alejandra Terevinto1, M. Cristina Cabrera1,2, Ali Saadoun1
Potentials of Edible Flowers on Reducing Lipid and Protein Oxidation in Ground Beef Krishna Brunda Duggirala, Anand Mohan
Application of açaí and celery extracts as antioxidants in Italian-type salami Marcello L. Bertuci1*, Larissa Tátero Carvalho 1, Carlos Alberto Alves Junior1 and Andrea C. S. Barretto1
Açaí processing residue extract as a potential antioxidant in beef patties at frozen storage Bruna Caroline da Silva Lima1, Carlos Alberto Alves Junior1, Marcello Lima Bertuci1* and Andrea Carla da Silva Barretto1
Addition of freeze-dried beef exudate alters volatile flavor profile of cooked ground beef patties Jerrad F. Legako1*, Ariana D. Roldan1, Thomas W. Dobbins1, Benjamin J. Carpenter2, M. Sebastian Hernandez1
ULTRASOUND PRETREATMENT INFLUENCES FLAVOR PROFILE OF DRY-CURED HAM SLICES Jian Zhang1, Leticia Mora3 , Fidel Toldrá3, Wangang Zhang2, Mónica Flores3
THE USE OF ORGANIC ACID WHEY DURING COOKED SAUSAGE PRODUCTION WITH REDUCED ADDED NITRITES Szymański P.*, Okoń A., Łaszkiewicz B., Onacik-Gür S.
THE INFLUENCE OF ORGANIC ACID WHEY FROM VARIOUS REGIONS IN POLAND ON THE LIPID COMPOSITION AND OXIDATIVE STABILITY OF COOKED SAUSAGE Okoń A.*, Szymański P., Łaszkiewicz B., Onacik-Gür S., Siekierko U.
Meat Safety
PREDICTIVE MODELING OF MICROORGANISMS IN PORK USING DRIP METABOLITES AND ELASTIC NET REGRESSION Hyun-Jun Kim, Hye-Jin Kim, Heesang Hong, Minwoo Choi, Cheorun Jo*
Staphylococcal Enterotoxin A (SEA) Reteined in Cells and Its Degradation in a Model Gastric Juice Satomi Tsutsuura1*, Tadayuki Nishiumi1, Masatsune Murata2
STUDY OF THE EFFECT OF SODIUM LACTATE ADDITION AND FERMENTATION TEMPERATURE ON LISTERIA MONOCYTOGENES INACTIVATION DURING SALAMI PRODUCTION G. Brugnini*, R. Boccagni, B. Abella, C. Rufo
WHAT IS THE REAL IMPACT OF HAFNIA ALVEI DURING COLD-STORAGE OF VACUUM-PACKED BEEF? Pierre Ledormand1*, Christophe Denoyelle1, Matthieu Lemoine2, Catherine Malayrat2, Valerie Hardit2, Nathalie Desmasures3, Isabelle Legrand1 and Clemence Bieche-Terrier1
Multi-layer films based on furcellaran containing active ingredients (curcumin extract, MMT, AgNPs and capsain) for storing pork loins Ewelina Jamróz1*, Piotr Kulawik2, Joanna Tkaczewska2, Nikola Nowak1, Wiktoria Grzebieniarz1, Eskindir Endalew Tadesse2, Wondyfraw Tadele2, Paulina Guzik2, Rafał Szram2
Influence of the shower treatment on the PAH levels in Frankfurters after smoking Yiqun Cheng1, Malte Leible2, Jochen Weiss2, Monika Gibis2*
INACTIVATION OF TOXOPLASMA GONDII IN MEAT SAMPLES Theo Verkleij1, Marieke Opsteegh2, Gereon Schares3, Bavo Verhaegen4 , Břetislav Koudela5 ,Tryntsje Cuperus2 Henk J. Wisselink6*
RAPID DETECTION OF TUBERCULOSIS IN BEEF CARCASSES Albenones J. de Mesquita1*, Marcos B. Heinemann 2, Eurione A.G. da Veiga Jardim1, Rolando Mazzoni1, Whatyna K. S. L. Silva3, Luciana C. de O. Alves3, Belisa P. França3, Celia R. Mattia3, Maria E. Raucci3. 1 NeoGene Ltda., Goiânia, Brazil 2
BACTERIAL TRANSLOCATION DURING DELAYED EVISCERATION Albenones José de Mesquita1*, Eurione A.G. da Veiga Jardim1, Rolando Mazzoni1, Lidiane Surpilli, Patrícia Dias da Silva, Lidiane M. G. B. de Macedo, Celia R. Mattia2
MOLECULAR DETECTION OF NON-VIABLE SARS-COV-2 IN FROZEN MEAT PACKAGING Fernanda Craveiro Franco1, Marcelle Silva-Sales1, Megmar Aparecida dos Santos Carneiro1*, Albenones José de Mesquita2, Eurione A.G. da Veiga Jardim2, Rolando Mazzoni2
EFFICACY OF DIFFERENT ANTIMICROBIALS TREATMENT ON CHICKEN CARCASS DECONTAMINATION Ennet Moholisa1*, Itumeleng Matle2, Prudence L. Seema1, 3, Andrew D. Clarke4
Spray-on application of food cultures for safety and quality improvement of cooked, cured meat products Jens K.S. Møller & Veronique Zuliani
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 C. Rufo*, G. Brugnini; S. Rodríguez; R. Boccagni, B. Abella.
A PRELIMINARY ATTEMPT TO CULTIVATE AWARENESS OF ALPHA-GAL SYNDROME IN RURAL KANSAS AND ASSESS CONCENTRATIONS OF ALPHA-GAL IN VARIOUS MEAT PRODUCTS Sara R. Hene1, Jordan T. Looper1, Jack R. Kress1, Yoonseong Park2, Priscilla Brenes3 and Michael D. Chao1
Effect of UV pulse light on the growth and resistance of Pseudomonas spp Maria P. Teixeira 1, Patrícia Bernardo 1, Maria H. Fernandes 1, Maria J. Fernandes 1, Teresa Aymerich 2, Maria Miragaia3, Maria J. Fraqueza 1*
HYPERBARIC STORAGE EFFECT ON CAMPYLOBACTER CONTROL ON POULTRY Patrícia Bernardo1, Maria H. Fernandes1, Maria J. Fernandes1, Maria P. Teixeira1, Patrícia Araújo1 and Maria J. Fraqueza1*
EFFECTS OF TEMPERATURE AND TIME ON INDIGENOUS BACTERIA OF DRY-AGED BEEF Ana C. C. O. Aust1,2, Guilherme Agostinis Ferreira1, Luiza Poniewas1, Sérgio B. Pflanzer Jr3, Renata E. F. Macedo1*
Microorganisms isolated from fresh meats and meat products sold for consumption – detection of virulence and antimicrobial resistance genes J. Paiva1, V. Silva1-7, P. Poeta1-2,4-7, C. Saraiva,6-7*
INFLUENCE OF EMERGING PRESERVATION TECHNOLOGIES ON THE SPOILAGE PATTERN OF A COOKED MEAT AND BREAD-BASED SAUSAGE Ana. F. Borges1, Luís Patarata2,3, T., Krivorotova4,5, Maria J. Fraqueza
USE OF THE MICROBIAL GROWTH PREDICTOR TO INDICATE CHANGES IN THE SAUSAGE’S APPEARANCE AFFECTING THE SALE FLUX IN MARKETS Carlos A. Guerra1*, Lucas M. Costa1, Letícia G. O. Alves2, Isabella R. Viviani2, André F. Guerra2
USE OF BIOPRESERVATIVE TO ENSURE MICROBIOLOGICAL SAFETY IN BACON Lucas M. Costa 1*, Carlos A. Guerra 1, Edson P. Barbosa Júnior2, André F. Guerra 2
Antimicrobial Properties of Sodium Alginate Films Loaded with Laurel and Olive Leaves Extracts for Extending the Shelf-life of Fresh Meat Márcio Moura-Alves1,2, José A. Silva1,2, Alexandra Esteves1,2, Lorenzo M. Pastrana3, Miguel A. Cerqueira3 and Cristina Saraiva1
Identifying features of abscess caused by foot-and-mouth disease (FMD) vaccination in pork meat and detection through hyperspectral imaging Juntae Kim1, Insuck Baek2, Moon Sung Kim2, Byoung-Kwan Cho1,3*
Control of Staphylococcus aureus During Biltong Production Mia Stewart, Adeel Manzoor, Isabel Ribeiro, Laurent Lagos Mendoza, Karina Vestergaard, Mia Nunez, Beatriz Castanho, Gabrielle Allen, Jason M. Scheffler
USE OF MESQUITE PROPOLIS EXTRACT AS A NATURAL ADDITIVE FOR PRESERVING MINCED PORK MEAT Gastón R. Torrescano-Urrutia1*, Rey David Vargas-Sánchez1, Brisa del Mar Torres Martínez1, Rogerio R. Sotelo-Mundo1, Nelson Huerta-Leidenz2, Armida Sánchez Escalante1
PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF MINCED PORK TREATED WITH MESQUITE HONEY Gastón R. Torrescano-Urrutia1*, Rey David Vargas-Sánchez1, Brisa del Mar Torres Martínez1, Rogerio R. Sotelo-Mundo1, Nelson Huerta-Leidenz2, Armida Sánchez Escalante1
Innovative Cloth Sampling Mitt to Improve Pathogen Detection for Turkey Carcasses Terrance M. Arthur1 and Tommy L. Wheeler1*
CLOSTRIDIUM SPOROGENES PA3679 SPORES GERMINATION IN LOW- COST SHELF-STABLE BOLOGNA-TYPE PRODUCT AS AFFECTED BY REPLACEMENT OF NaCl BY KCl Suzana E. Yotsuianagy1, Maristela S. Nascimento2, Márcia M. H. Haguiwara3, Renata Bromberg and Ana Lúcia da S.C. Lemos3*
Enumeration of Microbial Indicators in Beef Trimmings using a MicroTally Mitt vs MicroTally Cloth Samples Michael Starnes1*, Marcos Sanchez1, Markus Miller 1, Alejandro Echeverry 1, and Mindy Brashears1.
THE EFFECT OF TEMPERATURE ON THE ABILITY TO FORM BIOFILMS BY THE FOOD PATHOGEN L.MONOCYTOGENES Yulia K. Yushina, Elena V. Zaiko*, Anzhelika A. Makhova, Dagmara S. Bataeva 1 V. M. Gorbatov
CO2 Emitter Pads as an Alternative to Gas Flushing: Microbial and Meat Quality Evaluation Seyed Mohammad Hassan Mortazavi a*, Mandeep Kaur a, Asgar Farahnaky a, Peter J. Torley
ISOLATION OF BACTERIOPHAGES FOR BIOCONTROL OF PATHOGENIC MEAT BACTERIA Fabiana de Andrade Farias1, Patrick Gabriel Dantas Ferraz2, Gláucia Bodelon Francelin3, Ivonete Domingos do Nascimento Santos3, Renata Bromberg3*
“Microbiome of Healthy Beef Cattle Lymph Nodes and Digesta using 16S rRNA Gene Sequencing Analysis” Brayan Montoya-Torres, M.S.1, Mohamed Fokar, Ph.D.2, Mostafa Abdelrahman, Ph.D.3, Kendra Nightingale, Ph.D.1, Markus Miller, Ph.D.1, Marcos Sanchez-Plata, Ph.D.1and Mindy Brashears, Ph.D.1
Impact of Frozen Storage Temperatures on Ground Beef Microbial Quality Amanda R. Ary1, Ifigenia Geornaras1, Mahesh N. Nair1, Robert J. Delmore1, John A. Scanga1, Stephen W. Neel2, and Keith E. Belk1*
CONTAMINATION FROM CONDENSATION DROPLETS IN SLAUGHTERHOUSES ENVIRONMENT Albenones José de Mesquita1*, Eurione A.G. da Veiga Jardim1, Rolando Mazzoni1, Patrícia Dias da Silva2, Lidiane M. G. B. de Macedo, Celia Regina Mattia2 1 NEOGENE Ltda.
Impact of Peracetic acid concentrations on microbial and quality traits of broiler meat Hafiz Mughis Ahmad Khan1, Sher Ali1, Kashif Nauman1, Jamal Nasir1, 3, Dr. Muhammad Hayat Jaspal1, Ihtesham ul Haq1, Bilal Asghar1, 2*
HANDHELD SCANNER FOR RAPID ASSESSMENT OF HYGIENE STATUS IN MEAT SLAUGHTERING AND MEAT HANDLING FACILITIES Fartash Vasefi1*, Hamed Taheri Gorji1,2, Kouhyar Tavakolian2, Mahsa Aliee1,2, Insuck Baek3, Moon S Kim3, Chanson Hwang3, Albenones Mesquita4, Eurione A.G. da Veiga Jardim4, Rolando Mazzoni4 1SafetySpect Inc
Profiling of microbial populations as tool for meat quality and safety Kalliopi Rantsiou*, Cristian Botta, Irene Franciosa, Ilario Ferrocino, Luca Cocolin*
Muscle Biology&Meat Quality
RELATIONSHIPS BETWEEN TEXTURE AND WATER PROPERTY MEASUREMENTS IN RAW INTACT BROILER BREAST FILLETS WITH THE WOODEN BREAST CONDITION Hong Zhuang1*, Bin Pang2, Jian Zhang3, Brian Bowker1
INFLUENCE OF GENDER STATUS ON INTRAMUSCULAR CONECTIVE TISSUE AND BEEF TENDERNESS IN DIFFERENT MUSCLES OF CROSSBRED ANGUS X NELLORE CATTLHE Hellencris Cassin Rocha1, Pollyana Leite Matioli Garbossa1, Taiane da Silva Martins2, Julian Andrés Muñoz1, Angélica Simone Cravo Pereira2, Marco Antonio Trindade1
PHYSICAL-CHEMICAL CHARACTERIZATION OF UNIQUE TEXTURE OF DRIED HORSE MACKEREL MEAT Masanori Matsuishi*, Takamitsu Momoi, Taiga Kenmotsu, Yutaro Kobayashi Nippon
Comparison of quality characteristics according to the carcass chilling conditions of goat In-Seon Bae1*, Jeong Ah Lee1, Van Ba Hoa1, Hyoun-Wook Kim1, Yunseok Kim1, Dong Gyun Kim1, Soo-Hyun Cho1
Effects of dry ageing in bag and thermal processing on the fatty acid profile of Serpentina chevon André M.V.1*, Alves V.1, Prista C.1, Martins L. L.1, Mota M.1, Mourato M. P.1, Almeida A.1, Bessa R. J. B.2,3, Alves S. P.2,3 and Matos T. J. S.1 1LEAF-Linking Landscape
Microbiological status of Serpentina chevon dry aged in bag André M.V.1*, Alves V.1, Prista C.1, Martins L. L.1, Mota M.1, Mourato M. P.1, Almeida A.1, Bessa R. J. B.2,3, Alves S. P.2,3 and Matos T. J. S.1 1LEAF-Linking Landscape
CHEMICAL COMPOSITION OF ORGANIC FREE-RANGE ROOSTER MEAT AS AFFECTED BY THE DIETARY SUPPLEMENTATION WITH AGRO-INDUSTRIAL BY-PRODUCTS AND FLAX SEED Rubén Agregán1*, Noemí Echegaray1, Lucio García1, Luis Vázquez1, José M. Lorenzo1
BRAZILIAN BEEF: A FOCUS ON TENDERNESS AND SARCOMERE LENGTH Dyana Carla L. H. Noguera1*, Jonatã Henrique R. de Souza1, Isabela B. de Barros, Flavio A. B. Cardello, and Sérgio B. Pflanzer Jr.1
ENHANCING BEEF QUALITY THROUGH EXTREMELY LOW-FREQUENCY ELECTROMAGNETIC FIELDS: PRELIMINARY RESULTS Lucas Camargo1, Rodrigo Lovato2, Luzo Dantas Jr2, Murilo Magistri3, Rodrigo Torres3, Gregori Rovadoscki4, Marcelo Coutinho4, Guilherme Pereira3, Luis A. Chardulo3, Welder Baldassini3*
URUGUAYAN BEEF QUALITY AUDIT-2022: A SURVEY OF CARCASS TRAITS RELATED TO QUALITY AND VALUE OF CATTLE G. Brito1*; M. Del Campo1; S. Luzardo1; G. de Souza1; J. M. Soares de Lima1; D. Correa1; A. Borca2; I. Pereira2; V. Villalba2; N. Barsanti2
A SECOND LOOK INTO THE UNDERLYING BIOCHEMICAL MECHANISMS OF ELECTRICALLY STIMULATED CARCASSES AS REVEALED BY PROTEOMICS: RESULTS OF AN INTEGRATIVE ANALYSIS ON CATTLE Mohammed Gagaoua 1,, Welder Baldassini 2, , Nuria Prieto 3, David Hopkins 4, Yimin Zhang 5, Oscar López-Campos 3, Marzia Albenzio 6 and Antonella della Malva 6
NADPH IMPROVES RED COLOR FORMATION IN BEEF INCUBATED WITH NO-SYNTHASE AND L-ARGININE Marzena Zając1*, Krzysztof Zając2
THE QUALITY OF STEAKS PRODUCED FROM DAIRY VS BEEF CATTLE BREEDS Katarzyna Tkacz1*, Monika Modzelewska-Kapituła1, Zenon Nogalski2
Effect of intermediate ultimate pH beef over aging time on Longissimus lumborum muscle proteome from grass-fed Nellore Monique M. Krauskopf1, Daniel S. Antonelo2, Chimenes D. L. Araújo1, Eduardo F. Delgado3, Carmen J. Contreras-Castillo1*
EFFECT OF TIME AND TEMPERATURE ON THE PROFILE OF VOLATILE COMPOUNDS IN BEEF PROCESSED BY THE SOUS VIDE METHOD Vanessa C. Francisco1*, Kalisa F.Silva2, Suelen C. S. Carvalho2, Stanislau Bogusz Jr.3 Renata T. Nassu1 1 Embrapa Pecuária Sudeste.
THE USE OF 1H NMR IN THE QUANTIFICATION OF FREE AMINO ACIDS IN DRY-AGED AND WET-AGED BEEF Cristiano S. Prado1*, Andressa K. Silva1,4, Cintia S. Minafra e Rezende1, Jonatã H. R. Souza2, Sérgio B. Pflanzer Junior2, Maria F. C. Santos3, Claudio F. Tormena3, Luciano M. Lião4
DRY-AGING IMPACTS ON COLOR, FATTY ACID, AND LIPID OXIDATION OF STRIPLOIN FROM DAIRY CROSSBRED YEARLING AND 2-YEAR-OLD CATTLE Renyu Zhang*, Noby Jacob, Michael Agnew, Mustafa M. Farouk, Carolina E
DETERNIMATION OF ALDOSES IN BEEF SAMPLES BY APPLYING AN ALDONONITRILE ACETATE DERIVATIZATION METHOD Yutaro Kobayashi*, Masanori Matsuishi Nippon
INFLUENCE OF WEIGHT GAIN DURING REARING ON THE LONGISSIMUS MUSCLE AREA OF BEEF CATTLE Miguel H.A. Santana1*, Guilherme H.G. Polizel1, Fernando J. Schalch Junior2, Bárbara C.T. Prati1, Pamella C.B. Silva3, Erik R.J. Korim3, Édison Furlan1, Arícia C. Fernandes1
Glycogen supplementation in-vitro promotes pH decline in dark-cutting beef by reverting the muscle’s metabolome towards normal postmortem muscle state Frank Kiyimba1, Keayla M. Harr1, Gretchen G. Mafi1, and Ranjith Ramanathan1*
INFLUENCE OF DIFFERENT ELECTRICAL STIMULATION TREATMENTS AT THE CUTTING ROOM ON QUALITY PARAMETERS OF DEBONED CHICKEN BREAST FILETS Helena Müller1, Tainá Simonetti1, Joabel Gossmann da Costa1. Liris Kindlein1*
VASCULAR RINSING LAMB CARCASSES WITH CALCIUM CHLORIDE IN COMBINATION WITH ELECTRICAL STIMULATION CAUSES PROTEOLYTIC CHANGES ASSOCIATED WITH MEAT TENDERNESS Napatsawan Pharino1, Adam J. Franzen1, Koeun Hwang1, Robert E. Campbell2, James R. Claus1*
Effect of aging and intramuscular fat grade on WBsf in Longissimus Thoracis Muscle of Hanwoo Dawoon Jeong1, Pil-Nam Seong2, and Inho Hwang1*
Elite Dairy Beef – A pathway for male dairy calves into the premium beef market H. Cuthbertson1*, R. Polkinghorne1, A. Neveu2, O. Catalan3 and R. Law4
COMPARISON OF DENTAL CARCASS MATURITY IN NELLORE BULLS: EFFECTS ON CARCASS AND MEAT QUALITY TRAITS Yasmin V.F. Madio1, Ana Paula Moraes2, Evelyn R. dos Santos2, Leonardo H. F. Munhoz2, Guilherme L. Pereira3, Rogério A. Curi3, Luis Artur L. Chardulo3, 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 Chardulo, L. A. L.1*, Baldassini, W. A.1, Losi Filho, A. 1, Costa, C. E. 1, Curi, R. A.1, Machado Neto, O. R.1, Ladeira, M. M.2, Pereira, G. L.1
DIGESTIBILITY OF PROTEIN HYDROLYSATES FROM GAME MEAT Peter Mukwevho*1, Carina Maber1
From sub-zero to cryo-freezing: detectability of beef quality differences among different freezing temperatures D. Münch1,2*, M. Peukert3, S.M. Abie4, D. Brüggemann3
CARCASS TRAITS AND BEEF QUALITY OF FEEDLOT NELLORE BULLS DIVERGENT FOR STRIPLOIN TENDERNESS Fernando P. C. Polveiro1, Cristiano S. Prado1*, Ubirajara O. Bilego2, Saimon S. Souza1, Carla D. S. Leite1, Eliene P. Souza1, Cintia S. Minafra e Rezende1, Vivian V. Almeida1, João Restle1, Amoracyr J. C. Nuñez1
POSTMORTEM CHANGES IN WATER PROPERTIES OF WOODEN BREAST MEAT Janghan Choi1, Hong Zhuang1, Brian C. Bowker1*
The effect of a vascular rinse and chill on lamb carcase yield Stephanie M. Fowler1,*, Brad Wilesmith2, David L Hopkins3 and David L. Rutley4
PROTEOLYSIS IN VITRO REVEALS CALPAIN-1 ACTIVITY DURING THE BEEF MATURATION PROCESS Bodmer, J.S., M. Beline, C. N. Yen, J.C. Wicks, S.K. Matarneh, M. Koohmaraie, T.H. Shi, S.L. Silva, and D. E. Gerrard Virginia Polytechnic
Sous vide cooking improves the eating quality of spent buffalo (bubalus bubalis) meat Bilal Asghar1, 2*, Jamal Nasir1, 3, Adeel Manzoor1, 4, Sher Ali1, Kashif Nauman1, Ihtesham ul Haq1
Text-mining assessment of hot boning applications in meat research and associated processing technologies: Analysis of current knowledge and research trends Sasa Novakovic1*, Ruth M. Hamill1, Mohammed Gagaoua2, Geraldine Duffy1, Eoghan McDermott1 and Declan Troy1 1 Teagasc
EFFECTS OF SOYBEAN MEAL REPLACEMENT WITH UREA ON BEEF QUALITY AT DIFFERENT AGING TIMES Pâmela Gracioli Vilas Boas*1, Cris Luana de Castro Nunes1, Isabelle Pinheiro Siqueira1, Jenifer Maira Lima Ramos1, Julia Travassos da Silva1, Sebastião de Campos Valadares Filho1, Mario Luiz Chizzotti1.
Effect of intermediate ultimate pH beef over ageing time on Longissimus lumborum muscle proteome from grass-fed Nellore Monique M. Krauskopf1, Daniel S. Antonelo2, Chimenes D. L. Araújo1, Eduardo F. Delgado3, Carmen J. Contreras-Castillo1
PRE-SLAUGHTER TRANSPORT STRESS ACCELERATED GLYCOLYSIS OF POSTMORTEM PORK: THE INITIAL REGULATORY ROLE OF S-NITROSYLATION ON INTRACELLULAR CALCIUM Chao Ma1, Wangang Zhang1*
ULTRASOUND-INDUCED MODIFICATIONS OF BEEF FLAVOR CHARACTERISTICS DURING POSTMORTEM AGING Chao Ma1, Wangang Zhang1*
Objective measurement of carcass and Meat Quality
EFFECTS OF GRADED INCLUSION LEVELS OF SORGHUM IN FINISHER DIETS FOR STEERS ON BEEF FATTY ACID PROFILES Cletos Mapiyea*, Farouk Semwogererea, Yonela Z. Njisanea and Bongani Ndimbab
Aging Methods Effect on Meat Quality Attributes from Steers Under Different Finishing Diets D. Correa1*, M. del Campo1, S. Luzardo1, G. de Souza1, C. Alvarez2, M. Font i-Furnols3, G. Brito1
TREATMENT OF LAMB MEAT WITH HIGH-INTENSITY ULTRASOUND Fabiana A. Almeida1*, Arielen A. Quintiliano1, Laryssa S. Rudeck1, Gilnara A. N. Saldanha1, Renata E. F. de Macedo2, Alda L. G. Monteiro1
CARCASS AND MEAT QUALITY ATTRIBUTES OF FOUR PUREBRED ZEBU YOUNG BULLS Jonatã H. Rezende-de-Souza1*, Dyana Carla L. H. Noguera1, Flavio A. B. Cardello1, Isabela B. de Barros1, Geovanna S. Araújo1, Sergio B. Pflanzer1
DOES REARING SYSTEM IMPACT ON METABOLITE COMPOSITION OF DAIRY LAMB MEAT AS MEASURED USING RAPID EVAPORATIVE IONIZATION MASS SPECTROMETRY? Renyu Zhang1*, Mingshu Cao1, Dandan Mou2, Carolina E. Realini1, Susan A. McCoard1, Alastair B. Ross2 1 AgResearch Ltd
THE USE OF MALDI – TOF MS FOR MICROBIAL IDENTIFICATION OF DISCOLORED VACUUM PACKAGED BEEF Alejandro Poveda-Arteaga 1,2, Johannes Krell 2, Volker Heinz 1, Igor Tomasevic 1, Nino Terjung 1 , Monika Gibis 2*
Validation trials for the prediction of water holding capacity of pork meat by vision and VisNIR spectroscopy Antoine Vautier*1, Thierry Lhommeau1, Eric Gault1, Pierrick Girard1, Pierre-Jean Escriva2 1IFIP
INFLUENCE OF CARCASS VASCULAR RINSING WITH CALCIUM CHLORIDE ON NON-ELECTRICALLY STIMULATED AND STIMULATED CARCASSES ON MEAT QUALITY OF LAMBS Adam J. Franzen1, Napatsawan Pharino1, Koeun Hwang1, Robert E. Campbell2, James R. Claus1*
HYPERSPECTRAL IMAGING CAN BE A RAPID TOOL TO MONITOR WEIGHT LOSS AND QUALITY CHANGES DURING DRY-AGING OF BEEF Yash Dixit, Renyu Zhang*, Mustafa M. Farouk, Marlon M. Reis, Carolina E. Realini AgResearch Ltd
A dietary sugarcane-derived polyphenol mix reduces enteric methane emissions and improves meat quality in pasture-fed beef cattle Jamal Nasir1, Pragna Prathap1, Frank R. Dunshea1,2, Robyn D. Warner1, David McGill3 and Surinder S. Chauhan1
TOWARD OBJECTIVE MEAT QUALITY EVALUATION: MULTISPECTRAL MACHINE VISION APPROACH Eli Gjerlaug Enger1*, Christopher Coello1, Binu Melit Devassy2, Faouzi Alaya Cheikh2, Caroline Mitchell3+, Matt Schulte3+ 1Norsvin
PREDICTING BEEF CARCASS COMPOSITION USING DUAL ENERGY XRAY ABSORPTIOMETRY (DXA) SCANNING OF DIFFERENT CARCASS SECTIONS Cris L. C. Nunes1*, Caio A. Costa1, Adailton C. Costa1, Luciano S. Santos1, Lilian K. E. S. Jesus1, Guilherme H. Freitas1, Erica B. Schultz1, Mario L. Chizzotti1
COOKING EFFECT ON ANTIOXIDANT ACTIVITY OF POULTRY MEAT ENRICHED WITH n-3 BY CHIA SEEDS IN THE DIET Alejandra Terevinto1*, Ayrton da Silva1, Marta del Puerto1, María Cristina Cabrera1,2, Ali Saadoun1
DIGITAL SLAUGHTERHOUSE – Training the next generation of the meat industry Yusta-Berodas N1*, Wigham E1, Dadios N2, Mateus A2, Contadini F3, Deza-Cruz I
Variation in Near Infra-red spectra collected from lamb carcases over multiple kills Stephanie M. Fowler*, Stephen Morris2, Suzanne Mortimer3 and David L. Hopkins4
CAN THREE-DIMENSIONAL MODELS OF PIG CARCASSES PREDICT CARCASS WEIGHT AND TOTAL SALEABLE MEAT? Isabelle Pinheiro Siqueira1, Cris Luana de Castro Nunes1*, Layla Cristien de Cássia Miranda Dias1, Pamela Gracioli Vilas Boas1, Erica Beatriz Schultz1, Mario Luiz Chizzotti1
Influence of Cutting Orientation and Aging Time on Juiciness of Different Beef Cuts Letícia Zanichelli de Oliveira1*, Leonardo Carvalho Pereira1,Giovana Fumes Ghantous 1, Saulo da Luz e Silva¹, Marco Antônio Trindade1
CARCASS LEAN MEAT PERCENTAGE DETERMINED WITH COMPUTED TOMOGRAPHY IMAGES OF LIVE PIGS AND CARCASSES Maria Font-i-Furnols*, Albert Brun
CAMERAS AND AI TO ENHANCE THE MEAT INSPECTION PROCESS Daniel Lindegaard Hjorth Lund1,2, Jeppe Seidelin Dam2, Abbey Olsen1, Ole Ryding2, Niels T. Madsen2
ESTIMATING BEEF CARCASS COMPOSITION USING 3D IMAGE MODELS Caio A. Costa1*, Cris L. C. Nunes1, Adailton C. Costa1, Luciano S. Santos1, Jenifer M. L. Ramos1, Taiane S. Martins1, Severino D. J. Villela1, Erica B. Schultz1, Mario L. Chizzotti1
BEEF TENDERNESS BY NMR: DETERMINATION IN A NON-DESTRUCTIVE WAY Fabiane de Souza Costa1*, Karla Rodrigues Borba1, Daniel Martelozo Consalter1, Giancarlo Tosin1, João Rafael Florentino Silva1, Cristina Consalter1, Silvia de Azevedo1
EFFECT OF SPACE REDUCTION ON THE COOLING RATE OF PIG CARCASSES IN STATIC COOLING CHAMBERS Maria Eduarda dos Santos1,2, Jaqueline Back2, Saulo Henrique Webber1, Renata E. F. Macedo1*
PREDICTING BEEF CARCASS ULTIMATE pH: OCULAR THERMOGRAPHY AND BLOOD PARAMETERS Guilherme Agostinis Ferreira1, Amanda Gobeti Barro1, Natalia Nami Ogawa1, Daniela Kaizer Terto1, Giovanna Lima Silva1, Natália Alves Pereira1, Rafael Humberto de Carvalho1, Ana Maria Bridi1*
Beef fecal detection using a fluorescence multispectral camera system and deep learning object detection algorithm Juntae Kim1, Hamed Taheri Gorji2, Fartash Vasefi2, Moon Sung Kim3, Byoung-Kwan Cho1
PROTOCOLS EVALUATION FOR SERUM METABOLOMICS ANALYSIS IN BEEF CATTLE Eduardo S. P. Santos1, Brenda S. Oliveira1, Luiz A. Colnago2, Erly S. C. Jiménez3, Nara R. B. Cônsolo3
THE USE OF DUAL-ENERGY X-RAY ABSORPTIOMETRY (DXA) FOR PREDICTING TOTAL AND INTRAMUSCULAR FAT IN PORK LOIN STEAKS Jenifer Maira Lima Ramos1*, Isabela Oliveira Frank 1, Pâmela Gracioli Vilas Boas1, Cris Luana de Castro Nunes1, Cristina Mattos Veloso 1, Melissa Izabel Hannas1, Mario Luiz Chizzotti1
METABOLOMIC FINGERPRINTING OF NELLORE CALVES WITH VARIATION IN BIRTH WEIGHT João Marcos B. C. Valim1*, Vinicius Laerte S. Herreira2, Ana Laura dos S. M. Gôngora1, Luiz A. Colnago3, Fernanda M. M. Ocampos3, Nara R. B. Cônsolo1
EFFECT OF SEX AND AGE ON BEEF TENDERNESS IN PASTURE-RAISED CATTLE Isabela B. Barros1*, Dyana C. Lima1, Jonatã S. Rezende1, Sergio Pflanzer1
INFLUENCE OF CASTRATION ON MEAT COLOR OF NELLORE CATTLE FED A DIET HIGH OR LOW IN CONCENTRATE THROUGHOUT FATTENING Carolina Resende Alves 1*, Luciano Saraiva Santos1, Ana Clara Franklin Santos Souza1, Adailton Camêlo Costa1, Taiane da Silva Martins1, Cris Luana C. Nunes1, Cristina Mattos Veloso1, Caio Alves da Costa1, Mario Luiz Chizzotti1
FASTER PRE RIGOR PH DECLINE IS ASSOCIATED TO GREATER MYOFIBRILLAR FRAGMENTATION IN TRICEPS BRACHII MUSCLE OF EXCITABLE BOS INDICUS CATTLE Victoria C. Batista1, Letícia C. B. Soares1, Letícia K. Huang2, Maiara Oliveira1, Marília C. R. Durante1, Eduardo F. Delgado3, Saulo Luz Silva1 and Patricia M. Ramos1*
DETERMINATION OF THE PROPORTION OF PORK AND CHICKEN IN FRESH SAUSAGE BY REAL-TIME PCR Yamashita, D. M.1*, Kumata, B. M.1, Aoki, M. V. C1, Haguiwara, M. M. H.1, Lemos, A. L. S. C.1
CORRELATION BETWEEN LAB VALUES AND MYOGLOBIN FRACTIONS IN DRY-AGED BEEF Ana J. Ribeiro1,2●*, Fernando G. Braga3●, Paula Teixeira4 and Cristina M. Saraiva1
USE OF ARTIFICIAL INTELLIGENCE TO EVALUATE BEEF CARCASS FAT COVERAGE IN BRAZIL Angelo Polizel Neto1*, Evelyn P. Brito1, João P. L. Lopes2, Elton F. dos Santos2, Guilherme R. M. Silva2, Marçal H. Moreira2, Tiago Bremm2, Vicente K. Erbs2, Marcelo E. R. da Silva Filho2, Emerson A. Santos2, Rafael S. Zaratin2, and Michel F. M. M. Prates2
USE OF ARTIFICIAL INTELLIGENCE TO EVALUATE STANDARD OPERATING PROCEDURE (SOP) FOR BOVINE CARCASSES IN BRAZIL Angelo Polizel Neto1*, Evelyn P. Brito1, João P. L. Lopes2, Elton F. dos Santos2, Guilherme R. M. Silva2, Marçal H. Moreira2, Tiago Bremm2, Vicente K. Erbs2, Marcelo E. R. da Silva Filho2, Emerson A. Santos2, Rafael S. Zaratin2, and Michel F. M. M. Prates2
MICROBIOLOGICAL QUALITY OF MEAT POULTRY FOODS (VISCERA, NECK AND FEET) AT THE RETAIL LEVEL IN PORTUGAL Sónia Saraiva1,2,3, Juan García-Diez1,2,3, Kamila Soares1,2,3, Ana Leite1,2,3, Cristina Saraiva1,2,3, Thomai Lazou4
Effects of medium voltage electrical stimulation on color during ageing and frozen storage of Nellore beef Eloise Soares de Alvarenga1, Maria Fernanda Isac1, Marcello Lima Bertuci1, Carlos Alberto Alves Junior1*, Andrea Carla da Silva Barretto1
DYNAMICS OF METABOLITES AND FREE FATTY ACIDS IN BEEF DURING COLD STORAGE Ueda S1, Yoshida Y2, Kitamura C1, Kebede B3, Fukuda I1, Shirai Y1
METABOLOMIC PROFILE OF MEAT FROM DIFFERENT ZEBU BREEDS Jonatã H. Rezende-de-Souza1*, Nara R. B. Cônsolo2, Vinicius L. Herreira2, Fernanda O. Campus2, Luiz A. Colnago3, Dyana C. L. H. Noguera1, Flavio A. B. Cardello1, Isabela B. de Barros1, Sergio B. Pflanzer1
EFFECT OF A RECYCLABLE FILM ON THE COLOR AND SENSORY EVALUATION OF FROZEN ‘BLACK PIG’ MEAT Maria Inês Rouxinol1, 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 Marília C. R. Durante1, Patricia M. Ramos1, Aluisio F. A. Ferreira1, Maiara R. A. de Oliveria1, Alessandra F. Rosa2, David E. Gerrard3, Saulo L. Silva1*
Application of tenderness thresholds to Cachena beef Ana Cristina Agulheiro-Santos1,2*, Sara Ricardo-Rodrigues1, Marta Laranjo1,3, Maria Eduarda Potes1,3, Miguel Elias1
MEDIUM VOLTAGE ELECTRICAL STIMULATION AND PELVIC SUSPENSION AS TOOLS TO IMPROVE MEAT TENDERNESS IN NELORE CATTLE Maiara R. A. de Oliveira1*, Patricia M. Ramos1, Alessandra F. Rosa2, Marilia C. R. Durante1, Victoria C. Batista1, Saulo Luz Silva1
Feasibility of Hyperspectral Imaging as a tool for Quality Evaluation of Beef Burger Patties Ahmed M. Rady1*, Ian Fisk3, Nik Watson2, Brijesh Tiwari1, Carlos Alvarez1, Ruth M. Hamill1,
Sustainability
EXPLORING SUSTAINABLE FEEDING SOLUTIONS FOR THE NATIVE ‘PORCO CELTA’ BREED WITH LOCAL RESOURCES INCLUSION Noemí Echegaray1*, Lucio García1, Luis Vázquez1, Rubén Agregán1, Jose M. Lorenzo1
EFFECT OF DIETARY SUPPLEMENTATION WITH AGRO-INDUSTRIAL BY-PRODUCTS AND FLAX SEED ON THE PHYSICOCHEMICAL QUALITY OF ORGANIC FREE-RANGE ROOSTER MEAT Rubén Agregán1*, Noemí Echegaray1, Lucio García1, Luis Vázquez1, José M. Lorenzo1
Bulls technological meat quality influenced by breed and rearing intensity E. Stenberg1*, A.H. Karlsson1,K. Arvidsson Segerkvist1
Lactate measurement in pig blood at exsanguination as predictor for meat quality Theo Verkleij1, Puneet Mishra1,2*, Esra Kurt3, Rick van de Ven3, Sjaak Wisse3 and Ronald Klont3
ARTICHOKE BRACTS SILAGE IN BEEF CATTLE DIET: MEAT QUALITY DURING DRY AGING Aristide Maggiolino, Lucrezia Forte, Alessia Seccia, Roberta Greco, Francesco Giannico, Francesca Chiaia Noya, Giovanna Calzaretti, Pasquale De Palo1
THE EFFECT OF BOVAER® SUPPLEMENTATION (3-NITROOXYPROPANOL) ON THE EATING QUALITY OF BEEF Peter McGilchrist1*, Emil W. Hall1, Francis C. Cowley1
SUSTAINABILITY OF PRODUCERS OF MEATS AND MEAT PRODUCTS IN SHORT CIRCUITS A. Bozec1*, C. Pineau2, JM. Cappelier3, C. Bièche2
Enteric methane emissions expressed by carcass productivity of Nellore cattle raised in different pasture systems Althieres José Furtado1*, Suelen Cristina dos Santos Carvalho2, Sophia Aparecida Morro Chamilete2, Jaqueline Fernandes Bruno1, Flavio Perna Junior¹, Alexandre Berndt3, Renata Tieko Nassu3, Patricia Perondi Anchão de Oliveira3, Paulo Henrique Mazza Rodrigues1
FOSTERING SUSTAINABLE PRACTICES IN INDIGENOUS SLOW-GROWING CHICKEN PRODUCTION: DESIGN OF A REDUCED-SOY DIET FORMULATION Noemí Echegaray1, Lucio Garcia1, Luis Vázquez1, Ruben Agregán1, Jose M. Lorenzo1,2*
Proteomic analysis reveals change in the lipid metabolism of muscle in beef cattle submitted to early weaning and pasture finished Juliana A. Torrecilhas1, Gustavo L. B. Tinoco1, Rafaela C. Rodrigues1, Paloma L. G. Melo1, Pedro I. Lima1, Luana M. L. Vitoretti1, Rebeca S. Nogueira1, Luis Artur L. Chardulo1, Rogério A. Curi1, Marcelo R. Vicari2, Philipe Moriel3, André M. Almeida4, David M. Ribeiro4 Otávio R. Machado Neto1*, Guilherme L. Pereira1
GENETIC PROGRESS SIGNIFICANTLY IMPACTS GREENHOUSE GAS EMISSION INTENSITIES IN GLOBAL PORK PRODUCTION E. Gjerlaug Enger 1*, Egiel Hanenberg2, Caroline Mitchell2+, Matt Schulte2+ 1Topigs Norsvin
BEEF-ON-DAIRY HEIFERS GRAZING SEMI-NATURAL GRASSLANDS CAN PRODUCE TENDER BEEF A. H. Karlsson1*, F. F. Drachman2, K. Wallin1 & M. Therkildsen2
PERFORMANCE, CARCASS TRAITS, AND MEAT QUALITY OF NELLORE CATTLE SUBJECTED TO DIFFERENT POST-WEANING FEEDING STRATEGIES Adailton Camêlo Costa1, Pauliane Pucetti1, Guilherme Henrique Freitas, Taiane da Silva Martins1, Severino Delmar Junqueira Villela*, Luciano Saraiva Santos1, Cris Luana C. Nunes1, Sebastião Valadares Filho1, Mario Luiz Chizzotti1
PRODUCTION TRAITS IN NELORE CATTLE CLASSIFIED BY RESIDUAL FEED INTAKE AND DEGREE OF DAILY FLUCTUATION IN DRY MATTER INTAKE Julian A. Muñoz 1*, Marcelo S. Borges 1, Letícia P. Silva 1, Marina O. Silva 1, Leticia FL Pompolim 1, Roberta C. Canesin 1, Joslaine N.S.G. Cyrillo 1, Maria Eugênia Z. Mercadante 1, Sarah F.M. Bonilha 1
CARCASS TRAITS OF PIGS FED WITH DDGS-ENRICHED DIETS GARBOSSA, P. L. M.1*, POLETI, M. D.1, GARBOSSA, C. A. P.2, FERRAZ, J. B. S.1