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Muscle Biology & Biochemisty
EFFECTS OF SEX AND SLAUGHTER AGE ON LIPID FATTY ACIDS PROFILE IN MEAT OF CROSSBRED DONKEY FOALS EFFECTS OF DIETARY SUPPLEMENTATION WITH HISTIDINE ON CARNOSINE AND ANSERINE CONTENT, PH AND DRIP LOSS IN PORK ROLE OF MITOCHONDRIA IN LIGHT-INDUCED OXIDATION OF OXYMYOGLOBIN IN MEAT AGE-RELATED LIPOLYTIC AND OXIDATIVE STABILITY OF MALE LAYER-TYPE CHICKENS’ MEAT CALPAIN ACTIVITY AND PROTEIN DEGRADATION OF RED, FIRM AND NON-EXUDATIVE AND RED SOFT AND EXUDATIVE PORK LOINS RESISTANT PH DECLINE IS RELATED TO SLOWER RATE OF BEEF TENDERIZATION IN EXCITABLE BOS INDICUS CATTLE EFFECT OF YEAST-DERIVED PEPTIDES ON SKELETAL MUSCLE FIBER TYPES IN C2C12 MYOTUBE CELLS DISTRIBUTION AND DEGRADATION OF PORK FILAMIN DURING POSTMORTEM AGING CHARACTERISATION OF POST-MORTEM PH EVOLUTION IN BOTUCATU RABBIT CARCASSES OF DIFFERENT CATEGORIES LONG-TERM STORAGE ON CHEMICAL COMPOSITION OF CHICKEN BREAST MEAT AFFECTED BY WOODEN BREAST MYOPATHY EFFECT OF MEAT TEMPERATURE ON MOISTURE LOSS AND WATER PROPERTIES IN BROILER PECTORALIS MAJOR WITH THE WOODY BREAST CONDITION COMBINATION OF VACUUM-SKIN PACKAGING AND OXYGEN ABSORBER FOR THE ENHANCEMENT OF COLOR STABILITY IN WET-AGED BEEF REPEATABILITY OF A CHLOROFORM SOXHLET EXTRACTION METHOD TO DETERMINE FAT CONTENT IN BEEF STEAK PERFECTION: HOW VISUAL AND INSTRUMENTAL MEASUREMENTS ENSURE THE IDEAL TEMPERATURES FOR DEGREES OF DONENESS , Phillip E. Strydom2, Louwrens C. Hoffman3, Marieta Van der Rijst4, and Jeannine Marais1 DOES ULTRASOUND HAVE THE CAPACITY TO MODULATE THE GLYCOLYTIC METABOLISM KINETICS? AN IN VITRO STUDY CALPASTATIN SNP POLYMORPHISM ASSOCIATED WITH MYOFIBRILLAR FRAGMENTATION INDEX IN BEEF FROM EXCITABLE BOS INDICUS CATTLE LONGITUDINAL INTRAMUSCULAR VARIATION IN MUSCLE FIBRE DISTRIBUTION AND MEAT QUALITY CHARACTERISTICS OF BOVINE M. LONGISSIMUS THORACIS GLOBAL PORK QUALITY BENCHMARKING – PIC® COMPASS™ EFFECT OF CHILLING RATE ON PORK QUALITY DEVELOPMENT EFFECT OF LOIN PH AND TEMPERATURE DECLINE ON MEAT QUALITY TRAITS IN FOUR COMMERCIAL PLANTS EVALUATION OF CO-SPOILAGE POTENTIAL OF PSEUDOMONAS FRAGI AND PSEUDOMONAS LUNDENSIS IN CHILLED PORK INFLUENCE OF ULTIMATE PH AND FREEZING STORAGE TIME ON THE QUALITY OF LONGISSIMUS LUMBORUM STEAKS FROM NELORE (BOS INDICUS) CATTLE Milagros M. Coaguila G.1, Cecylyana Leite C.1; Iliani Patinho1; Luana França dos Anjos1DIFFERENT ULTIMATE pH RANGES EFFECTS ON AGED BEEF VOLATILE ORGANIC COMPOUNDS PLANT CELLULOSE AS AN ECONOMICAL 3D SCAFFOLD FOR CHICKEN MUSCLE TISSUE CULTURE EFFECT OF FROZEN STORAGE ON MORPHOLOGY AND FIRMNESS OF PORK BELLY Cristina Zomeño*, Michela Albano-Gaglio, Albert Brun, Marina Gispert, Begonya Marcos,FRESH AND FROZEN LAMB MEAT ─ A COMPARISON OF MEAT COLOUR, FLUID LOSSES AND WARNER-BRATZLER SHEAR FORCE DISRUPTED MITOCHONDRIA INCREASE CALPAIN-1 ACTIVITY AND SUBSEQUENT PROTEOLYSIS IN VITRO , Jared F. Buhler1, Mackenzie J. Taylor1, David S. Dang1, Kara J. Thornton2, and Sulaiman K. Matarneh SAMPLE SIZE FOR DETERMINATION OF CHEMICAL INTRAMUSCULAR FAT IN BEEF THE IMPACT OF AGING PARAMETERS ON DRY-AGED BEEF FLAVOR STUDY ON THE MECHANISM OF PEROXIREDOXIN 6 REGULATING MITOCHONDRIAL FUNCTION VITAMIN D TREATMENT ENHANCES ADIPOGENIC MRNA EXPRESSION IN STROMAL VASCULAR CELLS ISOLATED FROM BEEF CATTLE CHANGES OF GLYCOLYTIC POTENTIAL, CITRATE SYNTHASE AND ANTI-OXIDANT ENZYMES IN NORMAL AND WOODEN BREAST PECTORALIS MAJOR MUSCLE MUSCLE, CARCASS WEIGHT AND SEASON AFFECTED PORK TEXTURE AND COMPOSITION NICOTINAMIDE RIBOSIDE IN OVO FEEDING EFFECTS ON HIGH-YIELD BROILER PECTORALIS MAJOR MUSCLE MYOGENESIS, MUSCLE WEIGHT, AND MUSCLE FIBER MORPHOMETRICS EFFECT OF LIPOPOLYSACCHARIDE (LPS) ON SKELETAL MUSCLE REGENERATION IN MICE PHOSPHORYLATION AND ACETYLATION OF GLYCOLYTIC ENZYMES COOPERATIVELY REGULATE THEIR ACTIVITY AND MEAT QUALITY CROSSTALK BETWEEN PHOSPHORYLATION AND ACETYLATION OF PYRUVATE KINASE REGULATE ITS ACTIVITY IN VITRO COMPREHENSIVE ANALYSIS OF BIOLOGICAL PROCESSES OCCURRING IN ATROPHIED MUSCLES CHANGES OF cAMP-DEPENDENT PROTEIN KINASE ACTIVITY IN MEAT OF DIFFERENT QUALITY CUTTING AND BONING BEFORE TEMPERATURE EQUALISATION – WOULD ELECTRICAL STIMULATION IMPROVE THE MEAT QUALITY? RESEARCH ON UNDERLYING MECHANISMS OF BEEF TENDERNESS DIFFERENCES FOR BEEF WITH DIFFERENT ULTIMATE pH NCREASED COMPUTED TOMOGRAPHY LEAN % IS ASSOCIATED WITH REDUCED INTRAMUSCULAR FAT % OF THE M. LONGISSIMUS THORACIS IN AUSTRALIAN PORK ANTE-MORTEM STRESS EFFECTS THE OXIDATIVE PRODUCTS AND COLOUR STABILITY OF STEAKS FOLLOWING RETAIL DISPLAY MUSCLE TYPE AND EARLY POST-MORTEM TEMPERATURE AFFECT COLOUR AND WATER HOLDING CAPACITY ACROSS TWO AUSTRALIAN PORK PROCESSORS ANALYSIS OF MYOFIBRILLAR PROTEIN UBIQUITINATION IN MUTTON WITH DIFFERENT TENDERNESS THE POTENTIAL OF MUSCLE IRON CONCENTRATION ON ALLEVIATING DARK CUTTING INCIDENCE IN SHEEP DYNAMIC CHANGES IN POST-MORTEM QUALITY OF MIRROR CARP (CYPRINUS CARPIO L.): BASED ON OXIDATION REACTION AND MITOCHONDRIAL IMPAIRMENT MYOPATHY SCORE FOR PSE-LIKE SYNDROME IN A NORWEGIAN PIG POPULATION EFFECTS OF ULTIMATE pH AND SUCCINATE ON THE BLOOMING PROPERTIES OF LONGISSIMUS LUMBORUM IN HIGH OXYGEN PACKAGING EFFECTS OF PHOTOSTIMULATION ON SKELETAL MUSCLE WEIGHT AND BLOOD TESTOSTERONE LEVELS IN MALE JAPANESE QUAILS INFLUENCE OF SPAGHETTI MEAT MYOPATHY ON THE WATER HOLDING CAPACITY OF BROILER BREAST AND THIGH MEAT INFLUENCE OF MUSCLE POSITION ON THE QUALITY OF VACUUMPACKED OXIDATIVE STATE IN LOINS FROM MANGALICA AND COMMERCIAL HYBRIDS PIGS INFLUENCE OF WOODEN BREAST MYOPATHY ON THE COLOR OF BROILER BREAST MEAT COOKING ENDPOINT TEMPERATURE AFFECTS WARNER-BRATZLER SHEAR FORCE AND COOKING LOSS OF SEAFOOD CHANGES IN SELECTED QUALITY CHARACTERISTICS OF BEEF SUBJECTED TO DIFFERENT BLEEDING TIMES AFTER SLAUGHTERING HYDROLYSIS OF MYOFIBRILLAR AND SARCOPLASMIC PROTEINS IN PORK LOIN BY FREEZE-DRIED KIWIFRUIT POWDER AND ANTIOXIDANT PROPERTIES OF HYDROLYSATES
Omics Sciences
REVEALING THE MICROBIOME-GENE INTERACTION VIA METABOLITE ANALYSIS USING MULTI-OMICS INTEGRATION IN HEAT-STRESSED GROWING SWINE GENOMICS APPLIED TO THE FERMENTED MEAT ISOLATE STAPHYLOCOCCUS XYLOSUS IMDO-S216: ANTIMICROBIAL COMPOUNDS AND COMPETITIVENESS FACTORS DEVELOPMENT OF CHICKEN MEAT-LIKE BROTH FOR MICROBIAL CULTIVATION CHANGES IN PROTEOLYSIS OF NITRITE-FREE ITALIAN-TYPE SALAMI MODIFIED IN FORMULATION AND PROCESSING SHORT-TERM IMPLANTING ALTERS THE BEEF TRANSCRIPTOME – EFFECTS ON MICRORNA EXPRESSION DISTINCTION OF BEEF WITH DIFFERENT STORAGE PERIODS BY ARTIFICIAL INTELLIGENCE-BASED TECHNOLOGY EXPLORATORY STUDY TO IDENTIFY POTENTIAL METABOLOMIC BIOMARKERS TO FORESEE THE IMPACT OF HEARD HEALTH STATUS ON MEAT MICROBIAL QUALITY MUSCLE PROTEOME CHANGES IN LONGISSIMUS THORACIS ET LUMBORUM MUSCLE AFTER 28 DAYS OF DRY-AGING SAMPLING LOCATION MATTERS: DIFFERENCES IN THE PROTEOME CHANGES AND BIOCHEMICAL PATHWAYS BETWEEN INTERIOR AND SURFACE TISSUES OF BOVINE STRIPLOINS DURING DRY-AGING EXUDATE MEAT PROTEOME ANALYSIS USING LABEL-FREE PROTEOMICS: A NOVEL WAY TO DECIPHER THE COMPLEX UNDERLYING MECHANISMS OF MEAT AGING PROTEIN PATTERN CHANGES IN POST-MORTEM GOAT SEMITENDINOSUS MUSCLE: A CLUSTERING ANALYSIS TO REVEAL THE UNKNOWNS IN MUSCLE TO MEAT CONVERSION , Djamel Djenane1, Marzia Albenzio2 and Mohammed Gagaoua3 ARE THE BIOCHEMICAL PATHWAYS UNDERLYING LAMB MEAT COLOUR AND TEXTURE DETERMINATION SIMILAR? IMPROVING KNOWLEDGE ON FRESH PORK COLOUR VARIATIONS AND UNDERLYING MECHANISMS THROUGH INTEGRATED DATA MINING OF PROTEOMICS STUDIES EXPLORATORY STUDY TO IDENTIFY POTENTIAL EFFECT OF DEAMINASE INHIBITOR ON CAMPYLOBACTER AND CECAL MICROBIOTA SUPPLEMENTED WITH PEPTIDES SWATH‐MS AS AN EMERGING TOOL FOR DARK-CUTTING BEEF BIOMARKER DISCOVERY SELECTION OF NORMALIZERS FOR DIFFERENTIAL MIRNAS EXPRESSION IN DARK-CUTTING BEEF SAMPLES IDENTIFICATION OF VOLATILE COMPOUNDS FROM COOKED BEEF, PORK, AND MIXED SAMPLE AND THEIR DIFFERENTIATION USING HS-SPME-GC-MS PREDICTING COOKED BEEF CONSUMER LIKING AND SENSORY FRESHNESS USING RAPID EVAPORATIVE ION SPECTROMETRY CAN METABOLOMICS FINGERPRINTING DETECT THE ANTIBIOTIC ADMINISTRATION IN PIGS? EXPLORING THE IMPACT OF SILKWORM-SUPPLEMENTED DIETS ON GENE EXPRESSION IN JAPANESE QUAIL SERIAL TIME ANALYSIS OF POST-MORTEM MUSCLE UNVEILS A DISPARITY IN THE BIOMARKERS AND BIOCHEMICAL PATHWAYS UNDERPINNING DARK-CUTTING BEEF DEVELOPMENT SHOTGUN PROTEOMICS AND CHEMOMETRICS TO DISCRIMINATE NORMAL AND DARK-CUTTING BEEF MUSCLES AN EVALUATION OF SENSORY QUALITY OF BEEF MUSCLES USING CONSUMER RESPONSES AND RAPID EVAPORATIVE IONISATION MASS SPECTROMETRY (REIMS) ANALYSIS GENETIC MECHANISMS THAT INFLUENCE SHEAR FORCE OF BEEF FROM CARCASSES SUBJECTED TO ELECTRICAL STIMULATION APPLICATION OF MASS SPECTROMETRY FOR DETERMINING THE GEOGRAPHIC PRODUCTION AREA OF WAGYU BEEF BEEF ULTIMATE PH-DEPENDENT BIOMARKERS IDENTIFIED BY TWO- DIMENSIONAL GEL-BASED PROTEOMICS A NOVEL MACHINE LEARNING-BASED APPROACH FOR PREDICTING PORK TENDERNESS USING TRYPTIC PEPTIDES FROM DISTINCT PROTEIN FRACTIONS TRANSCRIPTOME ANALYSIS REVEALS THE NUTRITIONAL METABOLIC MECHANISM OF IMF DEPOSITION IN YAK AT DIFFERENT AGES
Meat Safety
THE EFFECTS OF DAVIDSON`S PLUM FRUIT POWDER AS PLANT-BASED PRESERVATIVE IN RAW PROCESSED MEAT MEAT PLANT RESILIENCE TO TEMPORAL VARIABILITY OF PORK MEAT QUALITY EFFICACY OF POTASSIUM BASED ORGANIC ACID SALTS AGAINST SPOILAGE BACTERIA AND CONTROL OF LISTERIA MONOCYTOGENES BIOGENIC AMINES AND GAMMA-AMINOBUTYRIC ACID CONTENT IN DRY FERMENTED SALAMIS ON THE SLOVENIAN MARKET CURING ALTERNATIVE FOR EMULSIFIED COOKED PORK SAUSAGES DISTINGUISHING BETWEEN MSM AND NON-MSM MEAT: A MICROSCOPIC APPROACH SCREENING OF SPECIFIC SPOILAGE ORGANISMS IN SMOKED CHICKEN LEGS WITH MODIFIED ATMOSPHERE PACKAGING AT 4 °C FIRST RESULTS OF A CHALLENGE TEST STUDY ON PSEUDOMONAS SPP. IN VACUUM-PACKED PLAICE FILLETS EFFECTS OF HOT WATER AND LACTIC ACID DECONTAMINATION ON BACTERIAL LOADS ON BROILER CARCASSES VACUUM-PACKED BEEF MEATS: ARE THE MICROBIOLOGICAL INDICATORS RELIABLE? SPANISH FERMENTED SAUSAGES (SALCHICHÓNES) OBTAINED WITH THE ADDITION OF TWO ANTI-LISTERIAL AUTOCHTHONOUS STARTER STRAINS ANTI-LISTERIAL ACTIVITY OF AUTOCHTHONOUS LACTIC ACID BACTERIA IN FRESH PORK SAUSAGES PRESLAUGHTER FEED WITHDRAWAL TIME AND ITS EFFECT ON RABBIT’S CAECUM AND FAECES MICROBIOTA INHIBITION OF LISTERIA MONOCYTOGENES IN COOKED HAM DURING STORAGE THROUGH NATURAL ANTIMICROBIALS COMBINED HYPERSPECTRAL IMAGING AND PREDICTIVE MICROBIOLOGY FOR NON-INVASIVE EVALUATION OF FOOD SAFETY LIMITATIONS OF BIOIMPEDANCE-BASED AUTHENTICATION OF PREVIOUSLY FROZEN BEEF– EFFECTS OF SHELF LIFE AND FREEZING TEMPERATURES STUDY ON THE MECHANISM OF SUBINHIBITORY CONCENTRATION CINNAMALDEHYDE INHIBIT THE BIOFILM FORMATION OF LISTERIA MONOCYTOGENES DISTINGUISHING BETWEEN FRESH AND FROZEN-THAWED POULTRY MEAT: HISTOLOGY TO DETECT FOOD ADULTERATION RELATION BETWEEN THE EQUALIZATION TEMPERATURE AND THE THERMOGRAPHIC PROFILE OF THE HAM CUT SURFACE ANTIMICROBIAL ACTIVITY OF SODIUM ALGINATE FILMS INCORPORATED WITH LAUREL LEAVES EXTRACT FOR MEAT PRESERVATION EFFECTS OF TEMPERATURE ON THE GROWTH OF E. COLI O157:H7 IN DRY AGED BEEF EFFECTS OF HELIUM GAS UTILIZATION IN MODIFIED ATMOSPHERE PACKAGING (MAP) ON BEEF QUALITY THE EFFECT OF XANTHAN GUM ON THE EFFICACY OF LAMINATED ANTIMICROBIAL FILMS TO INHIBIT FOODBORNE PATHOGENS ASSOCIATED WITH BEEF PRODUCTS EFFICACY OF LOOP-MEDIATED ISOTHERMAL AMPLIFICATION OF BACTEROIDALES ON BEEF CARCASS SURFACES AS AN INDICATOR FOR SANITARY DRESSING PRACTICES ASSESSING THE EFFECTS OF COLD ATMOSPHERIC PLASMA TREATMENT ON SPOILAGE MICROBIOTA AND QUALITY OF PORK ANTIMICROBIAL ACTIVITY OF ANGOLAN PLANT PHENOLIC EXTRACTS SENSORY IMPLICATIONS IN REDUCED NITRITE GOAT-CURED SAUSAGE IN VIVO ANTIMICROBIAL EFFICACY OF CECROPIN-A (1-7)- MELITTIN CHITOSAN NANOPARTICLES AGAINST MEAT ASSOCIATED MULTI-DRUG-RESISTANT NON-TYPHOIDAL SALMONELLA THE ROLE OF PHOP/PHOQ SYSTEM IN REGULATING ACID TOLERANCE RESPONSE IN ESCHERICHIA COLI O157:H7 , Guangxing Han3, and Pengcheng Dong1 STUDY OF THE TRANSFER OF SHIGA TOXIN-PRODUCING ESCHERICHIA COLI DURING THE SLAUGHTER OF CATTLE USING MOLECULAR TYPING COMBINED WITH EPIDEMIC DATA RELEVANT PARAMETERS RESPONSIBLE FOR THE DURABILITY OF VACUUM-PACKAGED COOKED SAUSAGE – INITIAL MICROBIAL LOAD, WATER ACTIVITY, AND STORAGE TEMPERATURE ACCEPTABILITY OF FRESH MEAT AND MEAT PRODUCTS OBTAINED IN DIFFERENT TYPES OF ESTABLISHMENTS MULTIRESISTANT STAPHYLOCOCCUS AUREUS VS. PH, LIQUID SMOKE, BACTERIOCINS, AND ESSENTIAL OILS THE EFFECT OF NITRITE AND SALT REDUCTION ON THE MICROBIOLOGICAL PROFILE OF AN INDUSTRIAL PEPPERONI RECIPE A SURVEY OF THE PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF PEPPERONI AND SALAMI PRODUCTS AVAILABLE ON THE IRISH MARKET PHYSICAL HAZARDS IN AEPYCEROS MELAMPUS CARCASSES KILLED FOR MEAT PURPOSES BY AERIAL AND THORACIC SHOTS
Animal Biodiversity
QUALITY AND SENSORY ASPECTS IN WILD BOAR MEAT AND COMPARISON TO PORK MEAT SENSORIAL ANALYSIS OF RABBIT MEAT PRODUCED AND SLAUGHTERED IN CHILE PREPARED WITH TWO COOKING METHODS SLAUGHTER CHARACTERISTICS OF SOUTH AFRICAN BOER GOATS AND DOHNE MERINO SHEEP EFFECTS OF WET AND DRY AGEING ON THE PHYSICAL, CHEMICAL AND SENSORY QUALITY OF FLECKVIEH CATTLE MEAT COMPARISON OF CHEMICAL COMPOSITION AND LIPID METABOLISMRELATED GENES EXPRESSION BETWEEN KOREAN HANWOO AND BRINDLE CHIKSO CATTLE QUALITY ATTRIBUTES, TASTE-AND AROMA-RELATED COMPOUNDS IN BEEF FROM KOREAN HANWOO AND BRINDLE CHIKSO CATTLE CARCASS CHARACTERISTICS OF SWEDISH NATIVE SHEEP BREEDS INFLUENCE OF MANAGEMENT SYSTEMS ON CARCASS TRAITS, MEAT QUALITY, AND SENSORY ATTRIBUTES OF BISON BULLS EVALUATION OF FATTY ACIDS, AND SENSORY PROPERTIES OF ALPACA MEAT (VICUGNA PACOS) PROCESSED BY SOUS VIDE TECHNOLOGY EFFECT OF RED PITAYA POWDER (HYLOCEREUS GUATEMALENSIS) AS NATURAL ANTIOXIDANT IN ALPACA MEAT SAUSAGE (VICUGNA PACOS) PROCESSED BY SOUS VIDE IDENTIFYING POSSIBLE MARKET ADVANTAGES OF MEAT FROM NATIVE ENDANGERED CATTLE BREEDS Nicola Sambugaro1,2, Bjørg Egelandsdal2, Vladana Grabez2, Morten Røe3, Antonella Dalle Zotte1, Margrethe Therkildsen4 and Nina Svartedal5CARCASS CHARACTERISTICS OF NORDIC NATIVE CATTLE BREEDS EUROPE FAT CARCASS CLASSIFICATION AND EATING QUALITY OF ICELANDIC LAMB MEAT
Animal Welfare and Production Systems
BEEF-ON-DAIRY VS. REARING CONDITIONS: EVALUATION OF MEAT QUALITY GRASS-BASED ORGANIC BEEF FOR SUSTAINABLE EATING CHARACTERIZATION OF KNOWN AGE BRUISES IN BEEF CATTLE THROUGH INNOVATIVE FORENSIC TECHNIQUES EFFECTS OF WATER RESTRICTION ON MEAT PRODUCTION AND QUALITY OF SELECTED SOUTH AFRICAN SHEEP BREEDS EXHAUSTED HOOLIGANS – SKIN LESIONS AS FIGHT MARKERS AND ULTIMATE PH IN THE NECK OF SLAUGHTER PIGS PROGRESS TOWARDS INLINE SPECTRAL SENSING OF LACTATE IN PIG BLOOD AT EXSANGUINATION BEEF QUALITY OF YOUNG NELLORE CATTLE IS NOT AFFECTED BY POST-WEANING GROWTH RATE OR GENDER MEAT QUALITY AND LIPID COMPOSITION OF LOIN AND TOPSIDE FROM DAIRY-BEEF CROSSBRED YEARLING CALVES AND 2-YEAR-OLD STEERS EFFECT OF WEANING AGE OF CROSSBRED DAIRY CALVES ON MEAT QUALITY AND FATTY ACID PROFILE OF BEEF LOIN AND TOPSIDE VALIDATION OF RAMAN SPECTROSCOPY TO VERIFY PREMIUM AUSTRALIAN BEEF CARCASES EFFECT OF HAIR SHEARING ON MEAT QUALITY TRAITS OF GROWING RABBITS UNDER HOT AMBIENT TEMPERATURE INFLUENCE OF STOCKING DENSITY AND LAIRAGE TIME ON BEHAVIOUR AND SKIN LESION SCORES IN PIGS EFFECT OF FREQUENTLY DISTRIBUTED TOTAL MIXED RATION BY AN AUTOMATIC FEEDING SYSTEM ON FATTENING PERFORMANCE OF BULLS AND HEIFERS UNCOVERING NOVEL INSIGHTS INTO MEAT QUALITY AND POULTRY WELFARE: A COMPARATIVE ANALYSIS OF DIFFERENT SLAUGHTER TECHNIQUES MEAT QUALITY CHARACTERISTICS OF HOLSTEIN CATTLE: THE STORY OF DAIRY BEEF THE EFFECT OF SOYBEAN-SUNFLOWER OIL BLEND AND ANTIOXIDANT SUPPLEMENTATION IN FEEDLOT LAMB DIETS ON SENSORY QUALITY EXPLORING TEXT MINING FOR MEAT RESEARCH TRENDS SENSORY CHARACTERISTICS OF WET AND DRY-BAG AGED BEEF FROM GRAIN AND PASTURE FINISHED STEERS IMPACT OF TYPE OF FLOOR AND GROUP SIZE ON VEAL CALVES’ BEHAVIOR AND PERFORMANCES IMPACT OF INDIVIDUAL PENS REMOVAL ON VEAL CALVES’ BEHAVIOR AND PERFORMANCES NATIONAL BEEF QUALITY AUDIT–2022: TRANSPORTATION, LIVE CATTLE ASSESSMENTS, AND HARVEST FLOOR DEFECTS PALE, SOFT, AND EXUDATIVE (PSE) LIKE ZONES IN PORK: A PILOT STUDY ON HOW TO HANDLE THIS NEW MEAT QUALITY PROBLEM INFLUENCE OF SHORT-DISTANCE TRANSPORTATION ON WELFARE AND MEAT QUALITY OF HORSES WITH DIFFERENT HEALTH STATUS DIETARY SUPPLEMENTATION OF PINUS TAEDA HYDROLYSED LIGNIN WITH OR WITHOUT GUM ROSIN AFFECTS IN VIVO BROILER PERFORMANCES AND BREAST MEAT QUALITY RELATIONSHIPS BETWEEN FEED EFFICIENCY AND PERFORMANCE IN FEEDLOT FINISHED NELLORE CATTLE INFLUENCE OF SLAUGHTER WEIGHT ON INTRAMUSCULAR FAT CONTENT AND TASTE CHARACTERISTICS OF PORK LOIN QUALITY TRAITS OF THIGH MEAT FROM THE MORE PROMISING MEDIUM-GROWING GENOTYPES TO BE USED FOR EUROPEAN BROILER PRODUCTION SELECTING FOR INCREASED SIRE IMF% ESTIMATED BREEDING VALUE IMPROVES AUSTRALIAN LAMB EATING QUALITY MEAT QUALITY OF ZEBU X HOLSTEIN CROSSBRED CATTLE HARVESTED AT TWO SLAUGHTER WEIGHTS PRODUCTIVE PERFORMANCES AND CARCASS TRAITS OF BROILERS FED DIETS SUPPLEMENTED WITH PHYTASE AND PROTEASE DURING SUMMER SEASON EFFECTS OF ADDING NARASIN OR THE COMBINATION OF MONENSIN AND VIRGINIAMYCIN IN THE DIETS OF FEEDLOT NELLORE HEIFEIRS ON BEEF QUALITY TRAITS AND METABOLIC PROFILE EFFECTS OF ADDING NARASIN OR THE COMBINATION OF MONENSIN AND VIRGINIAMYCIN IN THE DIETS OF FEEDLOT NELLORE HEIFEIRS ON THE BEEF METABOLITE PROFILE INFLUENCE OF FINISHING SYSTEMS ON CARCASS TRAITS, NUTRITIONAL PROFILE, MEAT QUALITY, AND SENSORY ATTRIBUTES OF BISON BULLS COLOUR, LIPID AND PROTEIN OXIDATION IN BREAST AND THIGH MEAT OF BROILERS RAISED IN FOUR PRODUCTION SYSTEMS IN BELGIUM TRANSPORT LOSSES IN FINISHER PIGS IN ITALY: A RETROSPECTIVE STUDY ON MORTALITY RATES FROM DATABASES AND AN ITALIAN ABATTOIR A NEW ALGORITHMIC APPROACH TO BETTER PREDICT EATING QUALITY FROM REARING PRACTICES IMPACT OF PHAGE THERAPY AND LAIRAGE ON SALMONELLA AND CECAL MICROBIOTA OF BROILERS DURING IN VITRO INCUBATION ENERGY METABOLISM IN DEPENDENCE OF THE STUNNING METHOD DURING PIG SLAUGHTER PROCESSES EFFECT OF TEMPERAMENT AND REACTIVITY OF HEIFERS ON MEAT QUALITY – A STUDY IN A COMMERCIAL ENTERPRISE BEEF PRODUCTION FROM DAIRY HERDS IN MOUNTAIN AREAS NUTRITIONAL INTERVENTION TO RESTORE VALUE OF LITTLE PIGS BUSHFIRE EXPOSURE IS ASSOCIATED WITH DARKER COLOUR OF BEEF LOIN AT GRADING INNOVATIVE FOOD SUPPLY CHAINS AND NEW BUSINESS MODELS FOR SLAUGHTERHOUSE WASTE: BS GREEN® CASE-STUDY ANIMAL HEALTH AND WELFARE INDICATORS, PRODUCTION SYSTEMS, AND MANAGEMENT PRACTISES ON CATTLE FARMS IN NORTHERN PORTUGAL CONSUMER’S PREFERENCES FOR BEEF PURCHASED ON FARM EFFECT OF LACTIPLANTIBACILLUS PLANTARUM N-1 AND ITS SYNERGIES WITH OLIGOMERIC ISOMALTOSE ON THE GROWTH PERFORMANCE AND MEAT QUALITY IN HU SHEEP
Traditional Meat Products
EFFECT OF INTENSIVE FEEDING ON KAROO LAMB SENSORY QUALITY QUALITY AND STORAGE CHARACTERISTICS OF CHICKEN PATTIES WITH ROBINIA PSEUDOACACIA HONEY CONSUMER PURCHASE INTENT AND WILLINGNESS TO PAY FOR COW BLOOD SAUSAGES IN SOUTH AFRICA EFFECT OF SMOKE GENERATION ON PROFILE OF AROMA-ACTIVE COMPOUNDS IN BEECHWOOD SMOKE , Marina Rigling2, Yanyan Zhang2, Jochen Weiss1, and Monika Gibis 1EFFECT OF FREEZE-DRIED KOREAN NATIVE CHINESE CHIVES (ALLIUM WAKEGI ARAKI) ADDITION TO THE FRIED CHICKEN MEAT REFORMULATING TRADITIONAL MEAT PRODUCTS: CHORIÇAS DE VINHAIS WITH GELLED EMULSION BASED ON CHIA OR HEMP OIL THE EXTRACTABILITY OF ZINC PROTOPORPHYRIN IX-MYOGLOBIN COMPLEX FROM PARMA HAM IS DEPENDENT ON THE pH COMPARISON OF TASTE COMPOUNDS OF CHICKEN BROTH MADE OF KOREAN NATIVE CHICENS AND BROILER THE QUALITY OF LAMB MEAT THAT IS AGED FOR UP TO 20 WEEKS FATTY ACID COMPOSITION OF SUBCUTANEOUS FAT TO DIFFERENTIATE IBERIAN HAM QUALITY CATEGORIES 1H NMR AND CHEMOMETRICS TO ANALYSE THE LIPID PROFILE OF MEAT FROM IBERIAN AND CELTIC PIGS COMPARISON OF THE QUALITY OF TRADITIONAL AND CONVENTIONAL DRY SAUSAGES COLLECTED FROM NORTHEAST CHINA THE TRADITIONAL TASTE OF INNOVATION: THE EXAMPLE OF THE VENETO REGION APPLICATION OF AUTOCHTHONOUS LACTIC ACID BACTERIA STRAINS FOR ITALIAN FERMENTED SAUSAGES INDUSTRIAL PRODUCTION VARIATIONS IN CARBON AND NITROGEN ISOTOPE RATIO ASSOCIATED WITH DRY-CURED HAM LABEL EFFECTS OF WET-DRY CROSS-AGING (WDCA) ON MEAT QUALITY AND TASTE CHARACTERISTIC OF PORK LOIN IMPACT OF ICE STRUCTURING PROTEIN ON MYOFIBRILLAR PROTEIN AGGREGATION BEHAVIOUR AND STRUCTURAL PROPERTY OF QUICK-FROZEN PORK PATTY DURING FROZEN STORAGE INFLUENCE OF PIG FARM ON FERROCHELATASE ACTIVITY IN FRESH HAM AND ZINC PROTOPORPHYRIN IN MATURED HAMS EFFECTS OF DIFFERENT MANAGEMENT AND DIETARY TREATMENTS OF PIGS ON PHYSICAL AND SENSORY ATTRIBUTES OF PDO VENETO DRY-CURED HAM THE IMPACT OF FREEZING/REFRIGERATING SUBPRIMALS AND/OR STEAKS ON QUALITY AND PALATABILITY CHARACTERISTICS CONSUMER SENSORY PANEL RATINGS AND TEXTURE PROFILE ANALYSIS OF GROUND BEEF ACROSS UNITED STATES RETAIL ESTABLISHMENTS NATIONAL BEEF TENDERNESS SURVEY – 2022: ASSESSMENT OF WARNER-BRATZLER SHEAR FORCE AND CONSUMER PANEL EVALUATION OF BEEF STEAKS NATIONAL BEEF QUALITY AUDIT–2022: IN-PLANT SURVEY OF BEEF CARCASS CHARACTERISTICS FROM FED STEERS AND HEIFERS EFFECT OF POMEGRANATE AND DATE PALM FRUIT COPRODUCTS AS POTENTIAL NEW INGREDIENTS UPON A DRY-CURED SAUSAGE: EFFECTS UPON INDUSTRIAL AND PHYSICOCHEMICAL PROPERTIES LEVELS OF INVOLVEMENT OF SPANIARDS IN THE CONSUMPTION OF IBERIAN DRY-CURED HAM COOKING TEMPERATURE INFLUENCES GOAT MEAT QUALITY THE EFFECT OF SOUS-VIDE GRILL COOK METHOD ON CONSUMER SENSORY SCORES FOR BEEF STEAKS A CUT BY COOK EVALUATION OF MUTTON EATING QUALITY EXPLORING BEEF MICROBIAL, PHYSICOCHEMICAL AND SENSORY TRAITS DURING DRY AGEING PROCESS EFFECT OF DIFFERENT COOKING METHODS ON FATTY ACID PROFILE OF PORK MEAT CUTS APPLICATION OF FOODEX2 AND LANGUALTM CODING SYSTEMS: A CASE STUDY OF OSSOBUCO ALLA MILANESE UNDERSTANDING THE SENSORY SPOILAGE OF ALHEIRA TREATED WITH HIGH HYDROSTATIC THROUGH A RATE ALL THAT APPLY TEST VARIATION IN NITRATE REDUCTASE OF STAPHYLOCOCCI STRAINS AND OPTIMAL COLOR IN LOW-NITRITE CURED MEAT PRODUCTS EFFECT OF DATE PALM PULP UPON COLOR, REFLECTANCE SPECTRA AND PHYSICOCHEMICAL PROPERTIES IN A HEALTHY PAPRIKA-ADDED DRY-CURED MEAT SNACK MODEL SYSTEM DISCRIMINATION BETWEEN MANGALICA AND COMMERCIAL HYBRIDS PIGS THROUGH BULK ISOTOPIC ANALYSIS THE IMPACT OF GROWTH RATE ON INTRAMUSCULAR FAT OF LAMBS STUDY ON THE MEAT QUALITY AND DEPOSITION MECHANISM OF INTRAMUSCULAR FAT IN GRAZING YAKS AT DIFFERENT AGES EFFECTS OF MANDARIN FIBER ADDITION ON WATER-HOLDING CAPACITY, TEXTURE, COLOUR, AND ANTIOXIDANT CAPACITY OF LOW-FAT FRANKFURTERS , Yehan Li1 and Weixin Ke1
Innovation in Meat Processing
EFFECTIVENESS OF MASTER BAG SYSTEM PACKAGING WITH LOW RESIDUAL OXYGEN TO EXTEND THE SHELF LIFE OF BISON MEAT EFFECT OF RADIO FREQUENCY HEATING ON OXIDATION PROCESSES IN MAP PACKAGED FRIED MEATBALLS PREPARATION AND CHARACTERIZATION OF NANOCOMPOSITE FILM LOADED WITH TIO2 NANOPARTICLES AND MICROENCAPSULATED LYCIUM BARBARUM LEAF FLAVONOIDS AND ITS APPLICATION IN THE PRESERVATION OF TAN MUTTON PREDICTION OF PRIMAL CUTS WEIGHT OF LYD PIG CARCASS USING VCS2000 EQUIPMENT EFFECTS OF PROPOLIS ON STORAGE STABILITY AND SENSORY EVALUATION OF CHICKEN PATTY EFFECTS OF FEED ENERGY & NUTRIENT LEVELS ON LYD PIG CARCASS & PRIMAL CUTS WEIGHTS MEASURED BY VCS2000 VOLATILE COMPOUNDS PROFILE IN AGED BEEF USING LIPIDIC SOURCES COATINGS EFFECTS OF DRONE PUPAE (APIS MELLIFERA L.) POWDER ON STORAGE AND ANTIOXIDANT STABILITY OF PORK PATTIES DURING COLD STORAGE EFFECT OF PLASMA-ACTIVATED GALLIC-LACTIC ACID ON THE BIOLOGICAL AND PHYSICOCHEMICAL TRAITS OF CHICKEN DURING STORAGE MOISTURE ABSORBERS AND MECHANICAL TENDERIZATION FOR AGED BEEF PRODUCTION CLASSIFICATION OF PORK NECK BASED ON THE PH THROUGH VIS-NIR HYPERSPECTRAL IMAGE ANALYSIS PREDICTION OF FREEZING TEMPERATURES AND STORAGE PERIOD OF PORK LOIN USING VIS-NIR HYPERSPECTRAL IMAGE ANALYSIS , Kyung Jo1, Seonmin Lee1, and Samooel Jung1 ASSESSING THE WATER DYNAMIC OF AGED BEEF BY TD-NMR RELAXOMETRY WATER DYNAMIC OF AGED BEEF INVESTIGATED TROUGH TD-NMR AND MULTIVARIATE APPROACHES RESPONSE SURFACE MODELLING OF DRIED CHARD AND BLACK CURRANT ON CIE-a, NOMb, AND MDA IN A REFRIGERATED COMMINUTED MEAT MODEL Guadalupe Lavado1, Luis Ladero2, Verónica Hermoso1, Irene Barroso1, Enrique Riaguas3, María Carmen Vidal-Aragón3, and Ramón Cava1 ANTIOXIDANT EFFECT OF POMEGRANATE PEEL AND ACORN CUPULE EXTRACTS DURING IN VITRO DIGESTION OF UNCURED DRY SAUSAGES BUTTER-AGED AND OTHER FAT COATINGS TO AGE MEAT UNDERSTANDING CONSUMER FEARS ABOUT THE USE OF IRRADIATION OF MEAT PRODUCTS COMPARATIVE STUDIES OF PILOT PLANT AND INDUSTRIAL TRIALS ON THE ADDITION OF RE-FED MEAT ON QUALITY IN HAMBURGER MECHANICAL AND STRUCTURAL CHARACTERIZATION OF INDUSTRIAL GROUND BEEF AND HAMBURGER PROCESSING LINE DRIVERS AND BARRIERS OF BLOCKCHAIN USE IN THE DUTCH PORK MEAT SUPPLY CHAIN THE VALUE OF OPTIMISATION IN THE ALLOCATION OF BEEF CARCASES TO FABRICATION PLANS: A TEST CASE EFFECT OF THREE DIFFERENT FRUIT EXTRACTS AS NATURAL ANTIOXIDANTS ON TBARS AND LACTIC ACID BACTERIA IN FERMENTED SAUSAGE VIABILITY OF THE APPLICATION OF POTENTIAL PROBIOTIC LACTOBACILLUS CASEI IN SALAMI MEDIUM VOLTAGE ELECTRICAL STIMULATION AS A TOOL TO IMPROVE NELORE BEEF QUALITY MODELLING SOME QUALITY PARAMETERS BY USING RSM OF BEEF GELS WITH DIFFERENT HIGH PRESSURE PROCESSING CONDITIONS AND SALT ADDITIONS THE EFECT OF FUNGAL BIOSTARTER ON MIOFIBRYLLAR PROTEIN STATUS AND STABILITY OF DRY AGED BEEF IMPACT OF BIOSTARTER APLICATION ON VOLATILE COMPOUNDS AND SENSORY QUALITY OF DRY AGED BEEF EXTENDED DRY AGING OF BEEF IN FRENCH BUTCHER SHOPS HYBRID BOLOGNA: INNOVATIVE USE OF PLANT-BASED EMULSION GELS AS A HEALTHIER ALTERNATIVE TO PORK FAT SOUS VIDE COOKING IMPROVED THE PHYSICOCHEMICAL PARAMETERS OF HOT-BONED BOVINE SEMIMEMBRANOSUS MUSCLE THE CONFINEMENT ODOUR OF THAWED LAMB RACKS, FROZEN AFTER AN INITIAL AGEING PERIOD OF UP TO 3 WEEKS EFFECT OF CINNAMON POWDER ON FLAVOUR IMPROVEMENT OF FRIED KOREAN NATIVE CHICKEN PREDICTION OF INTRAMUSCULAR FAT OF LAMB LOINS EARLY POSTMORTEM IN-SITU EFFECT OF ADDITION OF MILLET GRAIN-IMMOBILISED PROBIOTIC ON OXIDATION AND VOLATILE PROFILE OF DRY-FERMENTED SAUSAGE IMPROVEMENT OF ZINC-PROTOPORPHYRIN FORMATION YIELD AND ITS SOLUBILITY IN PORCINE LIVERS BY ADDING ZINC ACETATE AND HEMOGLOBIN SMART NIRS DISCRIMINATION OF FREEZE-DRIED VEGAN AND MEAT BURGERS Giorgio Masoero1 2, Khalil Abid1, Sabah Mabrouki1, Sara G. Patrucco1, Sonia Tassone1,TEXTURE PROFILE ANALYSIS IN COOKED BURGER AS IT IS OR AFTER HOMOGENISATION WITH THE BACK EXTRUSION TEST EFFECT OF LOW-TEMPERATURE PRE-COOKING ON CONSUMER LIKING OF BEEF LOIN STEAKS EFFECT OF SOUS VIDE ON THE QUALITY CHARACTERISTIC OF HORSE MEAT EFFECTS OF CALCIUM ACETATE ON PROTEOLYSIS AND TENDERIZATION OF SPENT DUCK MEAT OXIDATIVE STABILITY OF MINCED PORK TREATED WITH COFFEE SILVERSKIN FERMENTED WITH PLEUROTUS PULMONARIUS MYCELIUM USE OF PLEUROTUS GENUS ETHANOL EXTRACTS AS ANTIOXIDANT ADDITIVES FOR MINCED PORK COFFEE SILVERSKIN EXTRACT ENHANCES THE ANTIOXIDANT STATUS OF MINCED PORK POLYPHENOL CONTENT AND ANTIMICROBIAL ACTIVITY OF PLEUROTUS PULMONARIUS MYCELIUM ON MEAT HOMOGENATES CONCENTRATION-DEPENDENT EFFECT OF EUGENOL ON PORCINE MYOFIBRILLAR PROTEIN GEL FORMATION , Deyin Pan1, Jinming Ma1, Jingjing Diao1, Rongan Cao1 and Youling L. Xiong2 THE VALUE OF PRECISE DEXA CUT WEIGHT PREDICTIONS IN OPTIMISED LAMB PROCESSING EFFECTS OF LOW-TEMPERATURE LONG-TIME COOKING METHOD ON PEKIN DUCK FILLET CONTROL OF LIPID OXIDATION WITH ANTIOXIDANTS DURING FROZEN PORK FAT TRIM SHELF LIFE CALIBRATION ROBUSTNESS IMPROVEMENTS FOR THE EARLY PREDICTION OF THE PH24 OF PORK WITH RAMAN SPECTROCOPY THE IMPACT OF ROSE HIP EXTRACT ON THE VITAMIN AND MINERAL COMPOSITION OF HORSE MEAT SAUSAGES NEAR INFRARED SPECTROSCOPY (NIR) TO DISCRIMINATE MEAT OF LINSEED-FED RABBITS MEAT BASED FUNCTIONAL FOOD – VARIABILITY OF THE GLYCATION REACTION IN GELATIN COMBINATION OF ULTRASOUND TREATMENT AND STARTER CULTURE FOR IMPROVING THE QUALITY OF BEEF JERKY COMPARATIVE EFFECTS OF MICRO vs. NANO FILLER EMULSIONS ON TEXTURAL PROPERTIES OF MYOFIBRILLAR PROTEIN COMPOSITE GELS CO-INOCULATION OF DEBARYOMYCES HANSENII AND LACTIC ACID BACTERIA: A STRATEGY TO IMPROVE THE TASTE AND ODOUR PROFILES OF DRY SAUSAGES EFFECT OF FREEZING METHOD ON MEAT QUALITY OF BEEF CATTLE EFFECT OF ADDITON OF SUNFLOWER AND MAIZE CROP RESIDUE EXTRACT ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF PORK LIVER PÂTÉ HEME PROTEIN AND FREE IONIC IRON INFLUENCE THE ODOUR-ACTIVE VOLATILES AND ODOUR OF COOKED BEEF EFFECTS OF HIGH-INTENSITY ULTRASOUND TREATMENT UNDER HIGH PRESSURE IN COLD WATER ON CATHEPSIN ACTIVITY AND TENDERNESS OF HANWOO BEEF LOIN DURING COLD STORAGE DEVELOPMENT OF SIMPLIFICATION BEEF CHEMICAL COMPONENT PREDICTION MODEL USING THE BAND SELECTION METHOD THE EFFECT OF ELECTROSTATIC FIELD ASSISTED CONTROLLED FREEZING POINT STORAGE ON THE FRESHNESS OF BEEF EFFECT OF TUMBLING AND ANTIOXIDANT MARINATING ON THE TENDERNESS AND NUTRITIONAL QUALITIES OF INTERMEDIATE TENDERNESS BEEF CUTS FROM GRASS-FED CROSSBREDS , Alain Kondjoyan1, Raphael Favier1, Arnaud Cougoul2, Dominique Gruffat2 and Pierre-Sylvain Mirade1 NO-SYNTHASE ACTIVITY DEPENDING ON INCUBTION CONDITION AND ITS EFFECT ON MEAT COLOUR PARAMETERS FRENCH CONSUMER EVALUATION OF EATING QUALITY OF LIMOUSIN BEEF ANTIOXIDANT ACTIVITY OF SODIUM ALGINATE FILMS WITH PLANT EXTRACTS OBTAINED BY ULTRASOUND-ASSISTED EXTRACTION FOR MEAT PRESERVATION VARIABILITY IN NEAR INFRA-RED SPECTRA OF FRESH AND FROZENTHAWED BOVINE CARCASS TISSUES UTILIZATION OF PROSUR PRS-PHR AS A PHOSPHATE REPLACER IN INJECTED AND TUMBLED MARINATED CHICKEN EVALUATING THE IMPACTS OF APPLYING ELECTROSTATIC FIELD DURING THAWING ON FROZEN BEEF SHELF-LIFE AND QUALITY EVALUATING THE EFFECT OF ACCELERATED AGING AT DIFFERENT TEMPERATURE AND TIME POINTS ON YIELD, SENSORY AND SHELFSTABILITY ON LOWER QUALITY BEEF CUTS YIELD GRADE RULER APPROACH FOR GRADING OF VEAL CARCASSES IMPACT OF DIFFERENT ELECTRICAL STIMULATION SYSTEMS ON BEEF QUALITY AND PALATABILITY: CONSTANT CURRENT VERSUS CONSTANT VOLTAGE IMPROVING MEAT TENDERNESS USING EXOGENOUS PROCESSES: INSIGHT OF METHOD’S EFFECTIVENESS TOWARDS MORE SUSTAINABLE MEAT PRODUCTS: A CO-CREATION APPROACH WITH CONSUMERS DOES TRIMMING EXTERNAL FAT BEFORE COOKING AFFECT PALATABILITY AND CALORIE CONTENT OF BEEF RIBEYE STEAKS? DOES THE CARCASS GRADING SITE AFFECT MARBLING SCORE AND PREDICTIONS OF EATING QUALITY IN LATE-MATURING BEEF CATTLE? ENHANCED WATER SOLUBILITY OF MYOFIBRILLAR PROTEIN THROUGH DISRUPTION AND INHIBITION OF MYOSIN ASSEMBLY BY ULTRASOUND COMBINED WITH POLYPHENOL MODIFICATION , Baohua Kong EFFECT OF PROBIOTIC BACILLUS CEREUS DM423 ON THE FLAVOR FORMATION OF FERMENTED SAUSAGE GLOBAL BEEF EATING QUALITY COLLABORATIVE PLATFORM AS AN INNOVATION FOR THE MEAT INDUSTRY MICROWAVING MEAT: ITS EFFECT ON MEAT QUALITY, PROTEIN STRUCTURE AND IN VITRO DIGESTIBILITY BEESWAX COATING IMPROVES THE HYDROPHOBICITY AND SUSTAINABILITY OF SODIUM ALGINATE CELLULOSE NANOCRYSTAL/ANTHOCYANIN INDICATOR FILM EFFECTS OF CITRUS FIBER ON TEXTURE PROPERTIES OF CHICKEN NUGGET BATTER MADE WITH WOODEN BREAST QUALITY EFFECTS OF BOK CHOY JUICE ON MARINATED PORK CHOPS IMPACT OF PEF TREATMENT ON THE PROTEIN OXIDATIVE STABILITY OF WET AND DRY AGED VENISON , Mustafa M. Farouk2, Alan Carne4, Maryann Staincliffe2, Ian Stewart5, Timothy Jowett6, Alaa El-Din A. Bekhit1 TERMINOLOGIES RELATED TO BEEF EATING QUALITY FROM EXISTING DATABASES BEEF ENHANCEMENT WITH PROTEIN HYDROLYSATE IMPROVES TENDERNESS AND REDUCES THAW-LOSS DRIP LOSS AND MICROSTRUCTURAL CHANGES BY THAWING FROZEN PORK UNDER DIFFERENT CONDITIONS COLOUR DEVELOPMENT AND RESIDUAL NITRITE IN RESTRUCTURED HAM FORMULATED WITH VARYING CONCENTRATIONS OF SODIUM NITRITE OR NATPRE T – 10 CHARACTERIZATION OF DRY AGEING BAG SERPENTINA CHEVON: PROCESS YIELD AND CHEMICAL AND PHYSICAL PARAMETERS ACCREDITATION OF DUAL ENERGY X-RAY ABSORPTIOMETRY CARCASS FAT % PREDICTION AS A TRADABLE TRAIT IN THE AUSTRALIAN SHEEP MEAT INDUSTRY PREDICTION OF INTRAMUSCULAR FAT CONTENT IN BEEF RIBEYE QUARTERED AT 5TH-6TH RIB USING A HAND-HELD CAMERA SOLUTION MODIFICATION OF RONGEY’S METHODOLOGY FOR ESTIMATING THE STABILITY OF MEAT BATTERS RESPONSE SURFACE METHODOLOGY OPTIMIZATION OF NUT SHELL PHENOLIC COMPOUNDS USING ULTRASOUND-ASSISTED EXTRACTION KOMBUCHA TEA EXTRACT AND ULTRASOUND ON QUALITY ATTRIBUTES OF MARINATED BEEF APPLICATIONS OF THE MUCOR FLAVUS SP. BIOSTARTER SHORTENS THE TIME OF DRY AGING OF BEEF IMPACT OF DELAYED CARCASS PROCESSING ON BROILER BREAST MEAT QUALITY MONOFILM: ECO CONCEPTION TOWARDS THE RECYCLING OF SEALED PET TRAYS HOW PORK CUTS IMPROVE DURING WET OR DRY AGING? , Cristina Zomeño1, Irene Nogué-Serra2, Gerard Masferrer2, and Maria Font-i-Furnols1 ASSESSING CARCASS QUALITY IN LAMBS BY USING 3D X-RAY MEASUREMENTS, A PILOT STUDY EFFECT OF REHEATING METHODS ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PRECOOKED TAIWANESE EMULSIFIED MEATBALLS (KUNG-WAN) A STRATEGY TO ELIMINATE THE USE OF CHEMICAL ANTIOXIDANTS FOR FERMENTED SAUSAGES PRODUCTION EVALUATING THE BEEF EATING QUALITY FROM ZEBU CATTLE AT DIFFERENT AGING TIMES USING BRAZILIAN CONSUMERS THE EFFECTS OF TRANSGLUTAMINASE ON TEXTURE AND SENSORY PROPERTIES OF SOY AND RICE-BASED HYBRID SAUSAGES EVALUATION OF RHEOLOGICAL PROPERTIES OF PORK MYOFIBRILLAR PROTEIN GEL AND PRODUCT QUALITY OF LOW-FAT MODEL SAUSAGES ADDED WITH RHYNCHOSIA NULUBILIS POWDER WITH DIFFERENT DRYING METHODS AND EXTRACTED PROTEIN QUALITY CHARACTERISTICS OF CHICKEN SAUSAGE CONTAINING PSYLLIUM HUSK POWDER AND ITS APPLICATION TO IN VITRO DIGESTION MODEL SHELF-LIFE ASSESSMENT OF A POULTRY AND PORK-BASED SEMIDRIED FERMENTED AND SMOKED SAUSAGE TREATED BY HIGH HYDROSTATIC PRESSURE
Meat Alternatives Oppertunities or Threats
SUITABILITY OF ECM MATERIALS FOR COLLAGEN-BASED SCAFFOLD REPLACEMENT IN CULTURED MEAT VOLATILE PROFILE OF SEVEN UNHEATED EDIBLE INSECTS ANALYSIS OF COMMERCIAL FETAL BOVINE SERUM (FBS) AND THEIR SUBSTITUTE FOR THE DEVELOPMENT OF CULTURED MEAT IMPROVED PROCEDURE FOR THE PROCESSING OF CULTURED MEAT COMPARISONS OF SKELETAL MUSCLE CELLS ISOLATED FROM DIFFERENT PIG SPECIES: FOCUS ON CELL GROWTH AND RELATED GENE EXPRESSION COMPARSION OF SKELETAL MUSCLE SATELLITE CELLS BETWEEN CALVES AND CATTLE: DIFFERENCES IN PROLIFERATION AND DIFFERENTIATION CHARACTERISTICS Bosung Kim1*, and Sungkwon Park1EDUCATIONAL MATERIAL FOR PROCESSING OF MEAT SAUSAGE AND A VEGAN ANALOGUE Tiina Laitila1*, Juuso Kumpulainen1, Niina Kauppila1, and Gun Wirtanen1ARE CONSUMERS OPEN TO EATING CULTURED MEAT? CROSS-CULTURAL STUDY – BRAZIL, SPAIN AND TURKEY PLANT-BASED MEAT PRODUCTS IN BRAZILIAN MARKET: EVALUATION OF THE INGREDIENTS AND NUTRITIONAL VALUE INFLUENCE OF FERMENTATION BASED SOLUTION (NOURISHIELD® 2000L) AND PROTEIN SOURCE ON PLANT PROTEIN MICROBIOME PHYSICOCHEMICAL CHARACTERISTICS OF MICROWAVE COOKED BEEF COLD CUT AND PLANT-BASED MEAT ANALOGUE EFFECT OF EXTRUSION CONDITIONS ON THE PHYSICOCHEMICAL CHARACTERISTICS OF HIGH MOISTURE MEAT ANALOGUES FROM PEA PROTEIN ISOLATE ASSESSMENT OF A PLANT-BASED PROTEIN-POLYSACCHARIDE SCAFFOLD FOR CULTIVATING STEM CELLS IN CULTURED MEAT PRODUCTION COMBINATION OF PLANT- AND ANIMAL PROTEINS TO CREATE HYBRID VEGETARIAN /MEAT PRODUCTS TEXTURAL PROFILE AND MICRO-STRUCTURE OF BLENDED BEEF PATTIES WITH FABA BEAN PROTEIN AND TRANSGLUTAMINASE MEAT HYBRID SAUSAGE BLENDED WITH RICE AND PUMPKIN PROTEINS IRON DISTRIBUTION AND OXIDATION IN A 3D-PRINTED ANIMAL/PLANT HYBRID FOOD USING SYNCHROTRON X-RAY RADIATION EFFECTS OF CHICKEN AGE ON THE PROLIFERATION AND DIFFERENTIATION OF SATELLITE CELLS AND THE TASTE CHARACTERISTICS OF CULTURED MUSCLE TISSUE Chan-Jin Kim1*, So-Hee Kim1, Eun-Yeong Lee1, Yu-Min Son1, Young-Hwa Hwang2,CHICKEN FIBROBLAST-TO-ADIPOCYTE DIFFERENTIATION FOR CULTURED MEAT : A COMPARATIVE STUDY BY EMBRYONIC DAY PLANT-BASED MEAT ANALOGUES (SEITAN/TOFU) CAUSE IMPAIRED DIGESTION, OXIDATIVE STRESS & INFLAMMATION IN WISTAR RATS IMPACT OF SENSORY PERCEPTION AND EMOTIONAL RESPONSE ON ACCEPTABILITY OF MEAT AND CHICKEN VS MEAT/CHICKEN ANALOGUES EUROPEAN CONSUMER ATTITUDES TOWARDS THE CONSUMPTION OF 3D-PRINTED STEAK BEEF VERSUS PLANT-BASED ANALOGUES: A DIFFERENT METABOLOMIC SIGNATURE IN THE COLON OF WISTAR RATS IMPACT OF ULTRAPROCESSED PLANT-BASED MEAT ANALOGUES ON MICROBIOTA DIVERSITY AND COLONIC AMINO ACID METABOLISM IN WISTAR RATS THE EFFECT OF PLANT PROTEIN TYPE AND PRE-HYDRATION LEVEL ON TECHNOLOGICAL PROPERTIES OF HYBRID BEEF PATTIES LOW-FAT MEAT ANALOGUES MANUFACTURED WITH BIGELS CONTAINING AVOCADO OIL OR WALNUT OIL FOR 3D FOOD PRINTING APPLICATIONS INFLUENCE OF SPRAY-DRIED AVOCADO SEEDS AND RED PEPPER POWDERS ON THE ANTIOXIDANT ACTIVITY AND COLOUR PROPERTIES OF VEGAN BURGER PATTIES PLANT-BASED MEAT ANALOGUES ENHANCE THE GASTROINTESTINAL MOTILITY FUNCTION AND APPETITE OF MICE BY SPECIFIC VOLATILE COMPOUNDS AND PEPTIDES
Alternative Feeds to Improve Meat Sustainability
ENTERIC METHANE MITIGATION IN CATTLE BY USING TRADILIN® SENSORY EVALUATION OF BREAST MEAT FROM BIANCA DI SALUZZO CHICKEN SUPPLEMENTED WITH LIVE AND DRIED BLACK SOLDIER FLY LARVAE CHLORELLA VULGARIS MICROALGAE AS A SUSTAINABLE FEED INGREDIENT: EFFECTS ON MEAT QUALITY AND MYOPATHY OCCURRENCE IN BROILER CHICKENS COMPARISON OF HPLC AND ELISA FOR THE ANALYSIS OF MYCOTOXINS IN PET FOOD Kei-Anne Baritugo, Bosung Kim, Heewon Jung, and Sungkwon ParkANALYSIS OF OCHRATOXIN A DEGRADATION BY PEDIOCOCCUS PENTOSACEUS AS A PROTIOCIA TREATMENT IN ANIMAL FEED DEFATTED SILKWORM (BOMBYX MORI L.) MEAL IN DIETS FOR BROILER CHICKENS: EFFECT ON MEAT FATTY ACID PROFILE AND SENSORY PROPERTIES DIETARY REPLACEMENT OF SOYBEAN WITH 5% HERMETIA ILLUCENS MEAL IN TURKEYS: IMPLICATIONS ON BREAST MEAT QUALITY Francesca Soglia*, Federico Sirri, Marco Zampiga, Mara A. Gagliano, and MassimilianoCOLOUR STABILITY OF GROUND ROUND BEEF PATTIES PRODUCED FROM CATTLE FED AN OMEGA-3 ENRICHED DIET CONSUMER PANEL RATINGS OF CHUCK AND ROUND GROUND BEEF PATTIES PRODUCED FROM CATTLE FED AN OMEGA-3 ENRICHED DIET Cameron C. Catrett1, Alexander M. Stelzleni1, Sarah A. Devane1, James S. Drouillard2 and John M. Gonzalez1EFFECTS OF THE INCLUSION OF PROCESSED FORMER FOODSTUFF BASED ON BAKERY BY-PRODUCTS IN BROILER DIET ON FATTY ACID PROFILE AND CHEMICAL PROPERTIES OF MEAT MEAT QUALITY AND SENSORY ATTRIBUTES OF MEAT PRODUCED FROM BROILERS FED DIFFERENT INCLUSIONS PERCENTAGES OF PROCESSED FORMER FOODSTUFF BASED ON BAKERY BY-PRODUCT MULTI-STRAIN YEASTS: A NUTRITIONAL SOLUTION TO REDUCE ANTIMICROBIAL TREATMENTS IN MALE VEAL CALVES MICROBIOLOGICAL MONITORING OF SILKWORM FARMS IN VENETO REGION: A CASE STUDY EFFECTS OF INTRAMUSCULAR FAT CONTENT AND BYPRODUCT-BASED DIET ON PORK AROMA COMPOUNDS PROFILE INCLUSION OF HEMP IN THE DIETS CAN IMPROVE MEAT NUTRITIONAL QUALITY OF ORGANICALLY REARED SLOW-GROWING BROILERS GROWTH PERFORMANCE, CARCASS TRAITS AND MEAT QUALITY RESPONSES TO DIFFERENT DIETARY NDF TO STARCH RATIOS IN FATTENING YAKS Xiangfei Zhang1, Huai Zhang2, Binfeng Li2, Chufei Zhang2, Haiquan Hua3 and Xiaolin Luo1,*GRAPE POMACES IN RABBITS’ DIET: EFFECT ON OXIDATIVE STATUS AND FATTY ACID PROFILE OF LONGISSIMUS DORSI MUSCLE
Role of Meat in Food Security
PORK QUALITY OF PIGS RAISED IN SMALLHOLDER URBAN FARMS IN SOUTH AFRICA
Meat and Health
EFFECT OF EXTRACTS FOOD BY-PRODUCTS FROM OLIVE, POMEGRANATE, AND GRAPE ON PROTEIN OXIDATION OF CLEAN LABEL CHICKEN NUGGETS THE EFFECT OF TEMPERATURE CONTROL DURING FREEZE-DRYING ON THE PROTEIN DIGESTIBILITY OF BEEF IN AN IN VITRO INFANT DIGESTION MODEL ROSEMARY, ROMEGRANATE, GRAPE SEED, AND HYDROXYTYROSOL EXTRACTS AS A USEFUL STRATEGY TO EXTEND THE SHELF LIFE OF PORK PATTIES EFFECT OF INNOVATIVE SALT SUBSTITUTES ON THE MINERAL COMPOSITION OF DRY-CURED FOAL CECINA EFFECT OF PANSALT® OR KOMBU ALGA AS SALT REPLACERS ON THE AROMATIC PROFILE OF DRY-CURED FOAL CECINA , Purriños, L.2, Pateiro, M., Sarriés, M. V.1, Pérez-Álvarez, J.A.3, Domínguez, R.2, Lorenzo, J.M.2 STUDY OF PANSALT® OR KOMBU SEAWEED AS SALT ALTERNATIVES ON THE COMPOSITION AND PHYSICOCHEMICAL PARAMETERS OF EQUINE CECINA INFLUENCE OF INNOVATIVE SALT REPLACERS ON THE SENSORIAL PROPERTIES OF EQUINE CECINA EFFECTS OF DIETARY FERMENTED FOODS ON THE PRODUCTION OF POTENTIAL CARCINOGENS AND RISK OF COLORECTAL CANCER FROM PROCESSED MEAT PRODUCTS THE EFFECT OF DIFFERENT NACL LEVELS ON THE IN VITRO PROTEIN DIGESTIBILITY OF PORK GEL EFFECT OF AMINO ACID INTAKE WITH PROTEIN FOOD ON THE DEVELOPMENT OF DYSLIPIDEMIA AMONG KOREAN ADULTS: TWO PROSPECTIVE COHORT STUDIES Sangah Shin1*, Sangwon Chung2, Hyojee Joung3 and Kyungho Ha4POLYSACCHARIDES FAT SUBSTITUTE REGULATED THE DIGESTIBILITY OF PROTEIN IN EMULSION-TYPE SAUSAGE GELLED EMULSIONS (WITH CHIA AND HEMP OIL) AS ANIMAL FAT REPLACER IN GOAT BURGERS: EFFECT ON LIPID PROFILE, LIPID OXIDATION AND SENSORY QUALITY ANTIOXIDATIVE AND ANTI-INFLAMMATORY EFFECT OF HORSE MEAT HYDROLYSATE ON C2C12 MYOBLAST DEVELOPMENT OF SAUSAGE TECHNOLOGY FOR THE ELDERLY USING COLLAGEN HYDROLYSATE FROM LAMB, HORSE AND BEEF LEGS EFFECT OF YEAST INOCULATION ON THE STRUCTURE OF BACTERIAL COMMUNITY IN THE REDUCED-SALT HARBIN DRY SAUSAGES: A PERSPECTIVE OF INTERACTION BETWEEN FUNGI AND BACTERIA EFFECTS OF VITAMIN E ON COLOUR EVOLUTION, LIPID OXIDATION AND FATTY ACID PROFILE IN PORK EFFECTS OF L-ARGININE, L-LYSINE AND GLUTAMINASE ON THE WATER-HLODING CAPACITY AND EATING QUALITY OF SMOKED AND COOKED SAUSAGES RELATIONSHIP BETWEEN HEATING TEMPERATURES, HCAs FORMATION AND AMINO ACIDS COMPOSITION OF PAN-ROASTED PORK PATTIES Kang-Jin Jeong 1, Zubayed Ahamed 1, and Han-Sul Yang 1,2*INVESTIGATION OF NITROSAMINE FORMATION AT COOKING TEMPERATURE AND NITRITE CONCENTRATION BY IN VITRO GASTRIC MODEL Jeong-Uk Eom1, Kang-Jin Jeong1 and Han-Sul Yang1,2*BEEF PRODUCTION FROM DAIRY HERDS: DETAILED MINERAL PROFILE OF VEAL AND BEEF MEAT OLIVE OIL HYDROGELS WITH POLYSACHARIDES TO FORMULATE HEALTHY AND SUSTAINABLE FRANKFURTERS
