2016

Additional information

Session 1 Meat sustainability

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

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

2. Carcass and meat quality of spent hens from dual purpose vs layer genotypes when fed a by-product diet

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

3. Effect of dried mealworm larvae probiotics on quality and oxidative stability of meat in broilers

   Md. M. Islam, H.-S. Mun, A. B. M. Rubayet Bostami and C.-J. Yang

4. Dry vs raw mealworm larvae probiotics on meat quality and shelf life in grower-finisher pigsy

   Md. M. Islam, A. B. M. Rubayet Bostami, H.-S. Mun and C.-J. Yang

5. Muscle protein degradation and tenderization of the bovine longissimus muscle using various mushroom extracts

   H. K. Kim, J. S. Kim, K. B. Ko, D. G. Kang and Y. C. Ryu

6. Effect of dietary supplementation of Lasia spinosa thw. powders on carcass and meat quality of finishing barrows

   J. Mitchaothai, R. Lertpatarakomol and P. Jaipeng

7. Carcass quality of culled dairy cows and fattening dairy steers raised by members of beef cluster cooperative in Thailand

   J. Chainam and Y. Opatpatanakit

8. Efficacy of probiotics (Bactosac-P) additions improves performances in fattening pigs and carcass characteristics

   W. Jaikan, S. Wongtangtintan, N. Banglarp, P. Thitisak, S. Tanpong and J. Khajarern

9. Growth performance, carcass characteristics and meat composition of native Thai beef cattle fed diets differed in feeding levels in the tropics

   N. Tangjitwattanachai and K. Sommart

10. Meat consumption trends in the United States

    L. Basu and H. W. Ockerman

11. Carcass quality and meat quality of fattening pigs derived from different terminal boars

    K. Chaweewan, W. Thaenthanee, C. Chaosap, R. Limsupavanich and R. Sitthigripong

12. Carcass quality and meat quality of fattening pigs derived from Pakchong 5 and Duroc breed terminal boars

    W. Thaenthanee, K. Chaweewan and C. Chaosap

13. Growth performance and meat quality of broilers fed diets supplemented with Piper sarmentosum roxb. leaves

    Pastsart U. and Pimpa O

Session 2 Marketing and consumer science

1. Native chicken attributes influencing consumers’ purchasing decision

   K. Poontawee, A. Daloonpate and V. Limsombunchai

2. Consumers’ acceptance and willingness to pay for dual- purpose poultry products

   I. D. M. Gangnat, S. Müller, M. Kreuzer, M. Siegrist and V. H. M. Visschers

3. Emulsified & dried meat products intakes and their relationship between dietary risk perceptions in Taiwan

   H. L. Kuo, S. M. Lin, D. C. Liu, F. J. Tan and M. T. Chen

4. Relationships between physicochemical and sensory traits of broiler and Korean native chicken breast

   D.-G.Yim, C. Jo, J.-Y. Park and K.-C. Nam

5. Consumers’ acceptability of a functional plant sterol- enriched deli-style turkey product

   S. Grasso, F. J. Monahan and N. P. Brunton

6. Lamb growth reduces shear force in the longissimus muscle

   K. R. Kelman, L. Pannier, D. W. Pethick and G. E. Gardner

7. Impact of mastication on the gastric digestion of frankfurters : case of elderly

   T. Sayd, M. A. Peyron, S. Viet and V. Santé-Lhoutellier

8. Policy framework and development interventions for promoting beef cattle production in Thailand

   T. Haitook, T. Khammeng, J. Sethakul and T. Srisakdi

9. Purchase patterns of chicken meat in southeast Europe

   D. Skunca, I. Tomasevic, N. Zdolec, R. Kolaj, G. Aleksiev and I. Djekic

10. Sensory differences between young, middle aged and elderly assessors for beef steak of varying texture

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

11. Comparison of sensory profiles of bovine muscles (LD, GM, ST) using traditional and rapid analysis mapped with affective testing

    S. S. Coyle, M. G. O’Sullivan, A. P. Moloney and J. P. Kerry

12. Sensory comparison of muscles (LD, GM, ST) from Charolais and Limousin bulls fed on pasture, grass silage and concentrate supplementation

    S. S. Coyle, M. G. O’Sullivan, A. P. Moloney and J. P. Kerry

13. Demographic factors have only minor effects on a consumer’s perception of the eating quality of beef

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

Session 3 Exploring niche market fresh meat and consumer science

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

   S. Barbera

2. Variation in nutritional composition of lamb leg cuts

   S. M. Fowler, J. M. Hoban, D. W. Pethick and D. L Hopkins

3. Micro-NIR spectroscopy for the authentication of South African lamb

   S. W. Erasmus, M. Manley, M. Muller and L. C. Hoffman

4. Relationships between physicochemical and sensory traits of broiler and Korean native chicken breast

   D.-G. Yim, C. Jo, J.-Y. Park and K.-C. Nam

5. Influences of marbling levels on water holding capacity, juiciness and tenderness of pork loin and Thai consumer responses

   S. Noidad, R. Limsupavanich and S. Suwonsichon

6. Comparing chilled and frozen storage on lamb sensory quality parameters

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

7. The reduction of NA and fat levels in traditional breakfast sausages developed for the elderly and the effects on physiochemical and sensory properties

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

8. Effect of cut and aging on cooking loss and shear force of culled Kabinburi cows

   C. Janthasorn, A. Putratnung and N. Chomnart

9. Short term-heat stress and vitamin E supplementation affect carcass weight, muscle omega-6 fatty acid and meat quality in lambs

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

Session 4 Technologies to increase carcass and meat quality

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

   R. Domínguez, J. Méndez, L. Purriños, D. Franco, P. Cachaldora and J. M. Lorenzo

2. Potential rapid test of electrical conductivity (EC) related to microbial load

   S. Nuanualsuwan, P. Sirotamarat, R. Namkratok and P. Wongnak

3. Colour of meat broth as an indicator of the beef quality

   S. Barbera

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

   Z. Sun,W. Jia, C.-H. Zhang and S.-J. Li

5. Measurement of malondialdehyde in cured meat products without interference from the ingredients

   S. Jung, J. R. Lee, C. W. Lee, K. C. Nam and C. Jo

6. Preparation of gelatin from chicken bone residue with hot-pressure extraction

   J. Y. Yue, J. Z. Wang, W. Jia and C. H. Zhang

7. Infusion of nitrite into meat batter by atmospheric pressure plasma treatment

   J. Lee, Y. Lim, W. Choe, H. I. Yong, C. Jo and S. Jung

8. Antioxidative potential and activity of juice concentrate of Perilla frutescens var. acuta kudo leaves

   C. W. Lee, J. Lee and S. Jung

9. Effect of linseed level and feeding duration on performance, carcass and meat quality in cull ewes

   C. Sañudo, M. M. Campo, J. L. Olleta, E. Muela, R. M. G. Macedo and F. A. F.Macedo

10. Effect of feeding, muscle and packaging on visual colour acceptability of meat from Avileña – Negra Ibérica breed

    M. Barahona, J. L. Olleta, M. A. Hachemi, C. Sañudo, L. L. Magno, M. M. Gonzalez and M. M. Campo

11. Carcass chilling method effects on color and tenderness of bison meat

    M. A. Mickelson and J. R. Claus

12. The effect of rearing systems on carcass traits and meat quality in Taiwan game hens

    R. Sakata, S. Takeda, C.-Y. Lin and T.-C. Wan

13. Effects of rice bran and extruded soybean on growth performance, carcass characteristics, chemical composition and sensory evaluations of Hanwoo (native Korean cattle) steers

    C. Choi, H. Kwon, K. K. Jung, S. I. Kim, K. H. Baik, J.-Y. Lee, D. Y. Kim, J. H. Lee, C. Y. Choi, N. G. Lee and B. S. Jang

14. Meat quality of pork fed diets with different levels of palm kernel meal as alternative sources of corn

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

15. High pressure processing improves the eating quality of sausage with reduced fat

    H. Yang, H. Zheng, X. Xu and G. Zhou

16. Effect of illite and loess on growth performance and immune characteristics in finishing pig

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

17. Novel approach to USG measurements on the longissimus muscle of pig carcasses

    A. Ludwiczak, M. Stanisz, D. Lisiak, M. Bykowska, J. Składanowska and P. Ślósarz

18. Effect of different degrees of acute heat stress on broiler meat quality

    M. Zhang, R. Liang, Y. Zhang and X. Luo

19. Anti-wrinkle effect of leg bone hydrolysates and oil from Jeju crossbred horses

    H.-J. Kim, D. Kim, H.-J. Kim, H. Kim, J.-S. Kim, H.-S. Chae and A. Jang

20. Stability test for the cosmetic cream containing oil extracts from Jeju crossbred horse

    J.-S. Kim, D. Kim, H.-J. Kim, H.-J. Kim and A. Jang

21. On-line prediction of pork loin quality with the VQG pork loin grading camera

    L. W. Lucherk, M. F. Miller, T. L. Wheeler, D. A. King and S. D. Shackelford

22. Effect of crossbreeds and sexes on pig’s carcass traits and meat quality

    S.-Y. Lin and Y.-C. Wu

23. Effects of chicory fiber and smoking treatment on quality characteristics of restructured meat products

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

24. The effects of various dietary fibers addition on the quality characteristics of blended pork meat

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

25. Comparison of meat quality characteristics of longissimus muscle from purebred and three-way crossbred pigs

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

26. Pig bristles – an underestimated biomass resource

    M. Gonzalo,C. M. Jespersen, K. Jensen, S. Støier and L. Meinert

27. Effects of extraction time on physico-chemical characteristics of shank bone extract in Hanwoo

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

28. Comparison of intramuscular fat and collagen content between Duroc purebred and crossbred pigs

    W. Kheawrod and C. Chaosap

29. Effects of feeding illite and loess on carcass and meat quality characteristics in finishing pigs

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

30. Distribution of marbling score in culled dairy beef in central Thailand

    T. Supphakitchanon, B. Kiratikrankul, J. Chainam and Y. Opatpatanakit

31. Effect of hot boning, electrical stimulation and PI-VAC post mortem interventions on the physico-chemical characteristics and eating quality of pork M. longissimus thoracis et lumborum muscles from Pietrain and Duroc pig breeds

    D. F. Keenan, J. P. Kerry and P. Allen

32. Comparison of the effects of two levels of the beta-adrenergic agonist Ractopamine and Zilpaterol, over three exposure periods, on meat quality

    M. Hope-Jones, P. E. Strydom and S. M. van Heerden

33. Uruguayan national beef quality audit-2013: a survey of beef industry related to quality and value of cattle

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

34. Effect of castration and ageing time on the quality of beef from male dairy cattle

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

35. Effect of breed- and sex-type on meat tenderness and colour of goat M. longissimus lumborum

    L. Frylinck, G. L. van Wyk, S. M. van Heerden, J. D. Snyman and P. E. Strydom

36. Effects of SNPs in the calpain-1 and calpastatin genes on tenderness in South African crossbred beef cattle

    A. Basson, L. Frylinck, J. Anderson, S. M. van Heerden and E. van Marle-Köster

37. Nutritional interventions to decrease dark cutting in grass fed cattle

    C. G. Jose, K. Loudon, C. Martino and P. McGilchrist

38. Effect of antioxidants supplementation, Andrographis paniculata, tumeric and vitamin E on meat quality of crossbred goat

    N. Chauychuwong, R. Chauychuwong and K. Soisuwan

39. Evaluation of possibility to use Staphylococcus carnosus ATCC 51365 bacterial strain in nitrite curing process of meat

    P. Szymanski and D. Kolozyn-Krajewska

40. Effect of summer supplementation on animal performance and carcass quality traits of grazing Hereford steers in Uruguay

    X. Lagomarsino, F. Cazzuli, M. d. Campo and F. Montossi

41. Attempt to enhance EUROP system for pig carcasses classification with information about the quality of meat

    P. Janiszewski, D. Lisiak, P. Ślósarz, K. Borzuta, K. E. Grześkowiak, B. Lisiak, P. Szymański,R. Ślósarz, K. Powałowski and Ł. Samardakiewicz

42. Compositional and dimensional factors influencing pork belly firmness

    O. P. Soladoye, B. Uttaro, S. Zawadski, J. L. Aalhus, C. Gariépy, M. E. R. Dugan, P. Shand and M. Juárez

43. Evaluating pork carcasses without SEUROP classification system

    D. Lisiak, K. Borzuta, R. Jędrzejczak, P. Janiszewski and P. Ślósarz

44. The effect of oil palm fronds and Napier grass as roughage in total mixed ration supplemented with bypass fat on meat quality of feedlot cattle

    B. Binsulong, U. Pastsart and O. Pimpa

45. A probe for measuring GR depth in Australian lamb carcases

    S. M. Fowler, J. Hoban, R. van de Ven, M. Boyce, A. Williams, D. W. Pethick and D. L. Hopkins

46. Effect of gender on the meat color and tenderness of feedlot Nellore cattle

    J. F. M. Gómez, A. S. Netto, D. S. Antonelo, H. B. Silva, J. Silva, G. A. Sene, M. R. Mazon, N. P. Dias, P. R. Leme and S. L. Silva

47. Effect of breeds on growth performance and carcass performance on Thai beef cattle

    K. Boonyanuwat, P. Sirisom and V. Ngamsomrit

48. A comparison of Limousin and Charolais crossbred cattle for growth performance and carcass quality

    K. Ackhahad, S. Chokcharean and K. Boonyanuwat

49. United States fresh and frozen and Australian frozen goat carcass traits and meat yields

    J. C. Gregorie, J. N. Maynard and K. W. McMillin

50. Influence of cattle category, breed and ageing on the sensory quality of meat from Northwest of Argentina

    P. Lucas, A. B. Picallo, A. M. Pereyra, J. F. Madero, M. E. Cossu, E. B. Coste, P. C.Gambetti, F. Rozen and J. J. Grigera Naón

51. Effects of glycerine in concentrated feed on carcass charecteristics of Angus crossbred cattle

    N. Sarataphan, N. Thavara, N. Jaree, K. Hongyuntarachai, W. Paisalrungphana and S. Teepatimakorn

52. Sarcomere lengths and goat meat tenderness after applying two “ideal” post slaughter procedures

    P. Pophiwa, E. C. Webb and L. Frylinck

53. Lairage time and temperament effects on glycogen content in hereford steers

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

Session 5 Animal welfare and slaughter

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

   T. Boonkerd and V. Areekul

2. The halal meat industry: challenges of the authorization, validation and production opportunities

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

Session 6 Microbiological and chemical safety

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

   B. Kong, Q. Sun, D. Zheng and Q. Chen

2. Application of mass spectrometry in detection of foodborne pathogens

   S. Jadhav, A. Karpe, D. Beale, K. Kouremenos and E. A. Palombo

3. Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready to eat meat products on UK market

   F. Lu, G. K. Kuhnle and Q. Cheng

4. Microbial risk assessment of Staphylococcus aureus in retail pork distributed in city of Bangkok

   S. Nuanualsuwan, P. Sirotamarat, R. Namkratok and P. Wongnak

5. Evaluation of the spoilage potential of bacteria isolated from chilled chicken

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

6. Using beef meat colorimetrics to predict microbial loading following chilled-then-frozen storage

   C. E. O. Coombs, B. W. B. Holman, D. Collins, M. A. Friend and D. L. Hopkins

7. Highly diverse microbial communities in vacuum-packd chilled pork during storage

   F. Zhao, G. Zhou, K. Ye, S. Wang, X. Xu and C. Li

8. Parsley extract as an alternative for curing salt in mortadella-type sausages – impact on the growth of Listeria monocytogenes

   G. Riel, A. Boulaaba, J.Popp and G.Klein

9. Effect of atmospheric cold plasma (ACP) on Escherichia coli, Listeria monocytogenes and Salmonella enterica serovar typhimurium on ready-to-eat mortadella-type sausage

   P. Benecke, B. Ahlfeld, A. Boulaaba, J. L. Zimmermann and G. Klein

10. Evaluation of inhibitory efficiency for Listeria and Staphylococcus using chinese mahogany extract spray coating on the surface of sliced pork ham

    H. C. Wei, R. Thammasena, C. W. Fu, P. Y. Li, Y. H. Tang, Y. C. Chang, H. Y. Chiu, C. F. Hsiao and D. C. Liu

11. Antilisterial effects of hop alpha and beta acids in turkey slurry at 7 and 37 °c

    T. Sansawat and I. Kang

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

    T. Sansawat, P. Singh, M. Silva, H. C. Lee and I. Kang

13. High hydrostatic pressure to improve hygienic quality of commercial duck meat products

    J. Oh, H. J. Lee, S. Y. Kim, S.Jung, K. C. Nam and C. Jo

14. Flexible thin-layer plasma in package: Inactivation effect of bacteria and mold and physiochemical properties in beef jerky

    H. Lee, H. I. Yong, H. J. Lee, J. Y. Park, W. Choe and C. Jo

15. Metagenetic analysis of the bacterial flora dynamics of biopreserved pork meat

    A. Bozec, A. Le Roux and C. Feurer

16. Analysis of microbial communities from different Jinhua ham factories

    Q. F. Ge, G. H. Zhou and FW. G. Zhang

17. Spoilage microorganisms in South East Asia meat products and control measures with lactates/acetates at low pH

    A. L. Nguyen, K. Brookmeyer and O. Sliekers

18. Sterilization of Bacillus cereus spores by a combination of high-pressure treatment and subsequent heat treatment

    M. Ogino and T. Nishiumi

19. Effect of oil types on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled chicken

    W. Wongmaneepratip and K. Vangnai

20. Effects of self-carbon dioxide-generation material for active packaging on microbial growth in beef during cold storage

    S. J. Lee, S. Y. Lee, H. S. Kim, S. Y. Yoon, O. Y. Kim, D. Y. Lee, G. D. Kim, G. B. Kim, S. K. Jin and S. J. Hur

21. In vitro inhibitory activities of lactic acid solution and crude bacteriocin against meat pathogenic bacteria

    K. Pilasombut, S. Saringkhan and N. Ngamyeesoon

22. Effect of lactic acid and bacteriocin on improviving microbiological safety of E-San sausage, a Thai fermented meat product

    K. Pilasombut, S. Saringkhan and N. Ngamyeesoon

23. Assessment of formation of mixed chlorinated / brominated diphenyl ethers and brominated dioxins / furans during food processing

    R. Jędrzejczak, M. Roszko and K. Szymczyk

24. Effect of microbial contamination conditions of slaughtering and splitting process on microbial diversity of chilled vacuum-packaged beef during storage

    R. Liang, L. Zhu, Y. Mao, Y. Zhang, L. Niu, P. Dong, X. Ynag, M. Zhang and X. Luo

25. Amino acid profile of turkey hens for the detection of meat fraud: A feasability study

    B. Kranz, S. Andrée and D. A. Brüggemann

26. Factors affecting the formation of carcinogenic n-nitrosopiperidine (NPIP) in cured meat model system

    J. Auschanalimpakorn and K. Vangnai

27. Effect of carrot and ripe papaya peels on qualities and residual nitrite of chinese sausage during storage

    K. Chunwijitra, K. Sujirachato, N. Sinlapathongkum and K. Vangnai

28. Structural changes of residual nitrate, nitrite and n-nitroso compound as carcinogenic substance during in vitro human digestion

    H. S. Kim, S. Y. Lee, S. Y. Yoon, D. Y. Lee, O. Y. Kim, M. S. Chung and S. J. Hur

29. Positive modulation of meat microbial ecology by feeding strategies

    L. Saucier, A. P. Koné, D. Gagné, D. Cinq-Mars and F. Guay

30. Effect of UV-C irradiation on formation of polycyclic aromatic hydrocarbons in model system

    R. Phuatphong and K. Vangnai

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

    N. Joraka, S. Kerdpiboon, A. Jindaprasert and A. Swetwiwathana

32. Plantaricin W producer : Lactobacillus plantarum SS7 isolated from Isan-sausage (traditional Thai fermented meat-rice sausage)

    A. Swetwiwathana, A. Jindaprasert, T. Zendo, J. Nakayama and K. Sonomoto

33. Subtyping and virulence-related characterization of Listeria monocytogenes isolated in the Portuguese ready-toeat meat-based products food-chain

    A. R. Henriques, M. J. Fraqueza

34. Effect of Enterococcus faecium EK13 bacteriocin-like inhibitory substances at differents concentrations on the survival of Listeria innocua in a meat model

    A. M. Gaspar, M. Fernandes, M. H. Fernandes, A. Lauková, A. S. Barreto and M.J. Fraqueza

35. Salmonella in the United States – Current concerns

    H. W. Ockerman and L. Basu

36. Biofilm-forming ability assessment of Listeria monocytogenes isolates collected in delicatessen meat products

    A. R. Henriques, A. S. Barreto, M. J. Fraqueza

37. Effect of nisin-loaded pectin nanoparticles on the survival of Listeria innocua in a meat model

    A. Borges, T. Krivorotova, J. Sereikaite, A. S. Barreto and M. J. Fraqueza

38. Psychrotrophic bacterial diversity analysis of Chinese freshwater fish during storage at 4 °C based on PCR-DGGE

    Y. Q. Yin, W. M. Fang, M. G. Wu

39. Reduction of C. botulinum spores at the meat surface using C-band microwaves

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

Session VI Meat Nutritive Value and Human Health

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

   E. Slinde, P. Berg and B. Egelandsdal

2. HPLC-MS/MS-detection of transglutaminase in formed beef and pork

   W. Jira and F. Schwägele

3. Comparative analysis of phosphoproteome of muscle induced by salt curing

   C. Zhang, Z. Wang, X. Li and D. Zhang

4. Postmortem calpain and desmin changes in excised Lanyu pig longissimus muscle

   Y. S. Chang, H. Li and R. G. R. Chou

5. Free amino acid content of aged beef from Korean Hanwoo (Bos taurus coreanae) steers during freezing

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

6. The effect of different types of oil and temperature on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in reduced fat pork patties

   F. Lu, G. G. C. Kuhnle and Q. Cheng

7. Effect of a rice whole crop silage diet on carcass characteristics and expression of gene involved in muscle growth in Japanese black steers

   M. Shibata, Y. Hikino, M. Imanari, K. Matsumoto and N. Yamamoto

8. Comparison of free amino acid content of Korean Hanwoo (Bos taurus coreanae) loin beef with different quality grades

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

9. Proteome changes of different meat tenderness on beef cattle during aging period

   A. Rosa, C. Moncau, M. Poleti, J. Balieiro, R. Fonseca and J. P. Eler

10. Effects of power ultrasound on oxidation of beef proteins during curing processing

    D. C. Kang, Y. H. Zou, G. H. Zhou and W. G. Zhang

11. Large variations in K vitamers in meat from Norwegian Red cattle

    M. Oostindjer, B. Egelandsdal, E. M. Hovland and A. Haug

12. Effects of full-fat soybean diets on performance, carcass characteristics and fatty acid composition of Hanwoo steers

    S. I. Kim, Y. M. Jo, K. K. Jung, J. Y. Kim and C. B. Choi

13. Castration and the sensory characteristics of lamb

    F. J. Monahan, V. Gkarane, P. Allen, N. P. Brunton, R. B. Mooney, R. Gravador, N. Claffey, A. Fahey, A. Moloney, L. Farmer, A. Scannell and M. Diskin

14. Increase of odorous compounds in raw beef during retail display according degree of lipid oxidation

    V. C. Resconi, M. Bueno, A Escudero, D. Magalhaes, M. Barahona, V. Ferreira and M. Mar Campo

15. Effects of iron content and lipid oxidation on colour of the knuckle in beef

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

16. Repeatability and reproducibility of two instruments to measure meat colour

    A. Brugiapaglia, G. Destefanis, S. Agosta and L. Di Stasio

17. Colour and texture of veal as influenced by breed and ageing

    A. Brugiapaglia, G. Destefanis, S. Agosta and M. Renna

18. Studies towards the development of a novel electrochemical sensor array for the analysis of vitamins in meat

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

19. Prediction of ageing time of beef steaks using visible and near infrared reflectance spectroscopy

    L. Moran, P. Allen and A.P. Moloney

20. Effect of thawing by microwave heating on the extraction of tocopherols in fat from Iberian pigs

    A. I. Rey and J. M. García-Casco

21. Low starch/sugar content in diets for late fattenning may reduce pork quality

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

22. Effect of ageing time on quality parameters of foal meat during display

    M. Ruiz, M. J. Beriain, K. Insausti, A. Ordoñez, J. M. Lorenzo and M. V. Sarriés

23. Effect of inclusion in diet of potato waste and triticale pea silage in meat quality of calves

    R. Bermúdez, M. Pateiro, J. M. Lorenzo, L. Vázquez, D. Robledo, J. Llena, L. García and D. Franco

24. Effect of breed on carcass and meat quality of hens after laying period

    M. Pateiro, D. Rois , R. Bermúdez, S. Adán, J. M. Lorenzo, J. Justo, L. García and D. Franco

25. Relationships between intramuscular fat, collagen heat solubility and Ehrlich chromogen concentration in bovine longissimus thoracis

    M. Khaliq, J. Puente, B. C. Roy and H. L. Bruce

26. Effect of protein oxidation on particle size of myofibrils

    Y. Bao, S. Allegaert and P. Ertbjerg

27. White striping and wooden breast defects influence meat quality and muscle protein characteristics in broiler breast meat

    B. Bowker, H. Zhuang, E. Barton and J. Alvarez-Manilla Sanchez

28. Effect of dielectric barrier discharge plasma on the discoloration of myoglobin

    H. I. Yong, M. Han, J. Y. Suh, S. J. Yoo, H. Lee and C. Jo

29. Molecular and cellular response of co-cultured muscle and fat cells towards hypoxia condition

    V. K. Tripathi and I. H. Hwang

30. Infrared spectroscopic differentiation of the effects of cooking and acidic treatment in meat

    M. Motoyama, A. Venien, O. Loison, C. Sandt and T. Astruc

31. Effect of chiller ageing and muscle type on collagen characteristcis of Hanwoo beef

    M. N. Uddin, D. Dashdorj, D. Aguayo, O. Chinzorig, V. K. Tripathi and I. H. Hwang

32. Interaction between fibroblast and 3T3-L1 cells under oxidative stress condition

    A. S. Sivakumar, H. Kim and I. Hwang

33. Effect of muscle type and aging on textural properties of Hanwoo beef

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

34. Textural attributes of M. longissimus lumborum of beef related to IMF content and collagen characteristics

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

35. Effect of slaughtering process on muscular proteolytic enzyme, meat quality and tenderness during pre-rigor mortis stage

    K. Angkanaporn and K. Poontawee

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

    B. Lee, Y. Lee, K. T. Kim, S. J. Kang, H. S. Kim and Y. M. Choi

37. Analysis and comparison of calpain in mutton with different levels of tenderness

    M. Du, X. Li, Z. Li, X. Gao, C. Zhang and D. Zhang

38. Aroma pattern and volatile compounds of beef from grain-fed Hanwoo and grass-fed Holstein steers

    D. T. Utama, K. H. Baek, S. G. Lee, A. J. and S. K. Lee

39. Vitamin K2 improves proliferation of bovine skeletal muscle cells in vitro

    S. B. Rønning , M. E. Pedersen, B. Kirkhus and R. Rødbotten

40. Retail lamb browning is poorly predicted using meat pH24 and colour measured at the start of display

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

41. Color development of different ultimate pH beef during early postmortem time

    Y. Zhang, X. Yang, X. Zhao, L. Zhu, R. Liang, X. Luo and G. Yang

42. Relationship between ultimate pH and stress-related blood variables in cattle

    X. Lu, L. Zhu, Y. Zhang, R. Liang, P. Dong, Y. Mao and X. Luo

43. Meat quality and fatty acid composition of beef from dairy steers finished on total mixed ration or Phalaris arundinacea haylage

    S. K. Lee, D. T. Utama, K. H. Baek, S. G. Lee, W. S. Chung, I. A. Chung and G. Y. Kim

44. Association between surface texture features and meat, sensory and muscle histochemical characteristics of Hanwoo steers

    Y. Lee, B. Lee, Y. K. Yun, K. M. Kwon, D. J. Kim, S. H.Yoon and Y. M. Choi

45. Proteins related to tenderness in the South African indigenous Nguni breed

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

46. Purines and meat quality of chicken meat from various breeds

    B. Kiratikrankul and J. Yongsawatdigul

47. Identification of lipid-derived volatile compounds of commercial broiler and Korat crossbred chicken during frozen storage

    P. Kiatbenjakul and J. Yongsawatdigul

48. Polar lipid separation and identification in turkey muscle tissue by liquid chromatography and mass spectrometry

    S. Andrée, A. Feulner, K. Ruthenberg and D. A. Brüggemann

49. The influence of sarcoplasmic protein denaturation on the myowater distribution and mobility: a low-field nuclear magnetic resonance study

    J. Liu, F. Hofmann Larsen and P. Ertbjerg

50. Assessment of chemical components and pork quality traits of the 13 porcine muscles

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

51. Pasture magnesium and chloride impact dark cutting

    K. M. W. Loudon, I. J. Lean, D. W. Pethick, C. G. Jose, G. E. Gardner, L. Grubb, A. Evans and P. McGilchrist

52. Effect of dietary vitamin A restriction and sunflower oil supplementation on adipocytes accretion Brahman beef cattle

    J. Panatuk, S. Uriyapongson and C. Navanukraw

53. Protein marker for discrimination in cooked meat using the proteomic analysis

    J. K. Seo, H. W. Yum and H. S. Yang

54. A study on meat quality characteristics of crossbred fattening pigs derived from Pakchong 5 boars

    R. Lertpatarakomol, R. Sitthigripong, R. Limsupavanich, C. Chaosap, W. Champarat, W. Thaenthanee and K. Chaweewan

55. Screening of starter cultures with assessment of safety on vertebrate cells in vitro

    D. L. Klabukova, N. G. Mashentseva, L. V. Fedulova and I. М. Chernukha

56. The influence of autolysis on the safety of tissue-specific proteins

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

57. Crystallization of quinone adducted to turkey hemoglobin and its role in inhibiting lipid oxidation

    J. Yin, C. A. Bingman, N. Tatiyaborworntham, W. Zhang and M. P. Richards

58. Removal of myoglobin, lipid and species odor during production of surimi-like material from goat meat

    M. Chaijan, W. Panpipat, U. Manuseela and K. Srirattanachot

59. Physicochemical and gelling properties of chicken protein isolate as influenced by freeze-thaw cycle

    W. Panpipat and M. Chaijan

60. Influence of ultimate pH on the meat tenderness and heat shock protein expression from beef cattle

    M. A. Pereira , A. F. Rosa, L. D. Fonseca, C. T. Moncau , M. D. Poleti and J. P. Eler

61. Effects of controlled freezing point storage on tenderization of longissimus thoracis et lumborum in lamb

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

62. Variations in total pigment concentration, pH, and oxidation-reduction potential of breast meat of broilers raised in Thailand

    P. Jarulertwattana, K. Hansuddhisuntorn, M. Kanghae, C. Tangduangdee and C. Viriyarattanasak

63. Formation of biogenic amines as an indicator of animal protein oxidation process

    А. N. Ivankin, А. V. Кulikovskii, А. S. Nikolaeva, Y. K. Yushina and O. A. Kuznetsova

64. Study of M4 peptidase family’s action in the enzymatic treatment of raw meat and collagen-containing raw materials

    M. Y. Minaev, A. A. Eremtsova and O. A. Kuznetsova

65. Garlic powder promotes lipid oxidation in frankfurters

    I. Tomasevic, S. Stajic, M. Acimovic, D. Skunca, V. Tomovic and I. Djekic

66. The effect of feeding system on the expression of genes related with fatty acid metabolism in biceps femoris muscle of Sunit sheep

    B. Wang, Y. Jin and L. Yang

67. Impact of part-musle in Sunite sheep with rearing systems on volatyile compounds profile

    Y. L. Luo, Y. Jin, B. H. Wang and J. Q. Xu

68. Thermal stability of heme pigments in pork

    M. Waga and R. Sakata

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

    A. P. A. A. Salim, A. C. V. C. S. Canto, B. R. C. Costa-Lima, M. L. G. Monteiro, F. M. Viana, T. J. P. Silva, S. P. Suman and C. A. Conte-Junior

70. Lipid oxidation of dry-cured bacons as affected by the partial substitution of NaCl with KCl

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

Session VII Animal Welfare and Meat Quality

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

   E. Tornberg and J. Kunlanun

2. Effects of L-arginine on the sensory, physicochemical and microbiological characteristics of beef jerky

   W. Tangkham,A. Rushing and F. LeMieux

3. Oxidation stability of raw pork patties as affected by replacing pork fat with different pre-emulsified healthy oils

   C. E. Tsai, C. J. Chang, C. K. Chou and K. J. Lin

4. Effect of Purple sweet potato (Ipomea batatas) and Purple perilla (Perilla frutescens) on oxidation satiblity of pork patties with ω-3 fatty acids

   C. J. Chang, C. E. Tsai, K. J. Lin and C. K. Chou

5. Quality of semi-dry fermented sausage containing sugary kefir grains

   C. H. Wu, P. M. Wang and K. W. Lin

6. Effect of SCD and LEPR gene polymorphisms on fat content and composition of Duroc premium pork

   E. Henriquez-Rodriguez, L. Bosch, M. Tor, R.N. Pena and J. Estany

7. Characteristics of fermented pork jerky using cultures of dairy lactic acid bacteria

   L. Xin and H. Negishi

8. Improve the emulsifying stability of myofibrillar protein prepared oil-in-water emulsions by zein hydrolysates

   Y. Li, B. Kong and Q. Liu

9. Effects of use of desalinized duck egg white on texture and sensory of cooked sliced pork ham

   C. W. Fu, R. Thammasena, P. Y. Li, Y. H. Tang, Y. C. Chang, H. Y. Chiu, C. F. Hsiao and D. C. Liu

10. Comparison of the characteristics of marbling and the BMS no. using the image analysis traits of intramuscular fat and new fineness index in Japanese black cattle and crossbreed Japanese black × Holstein

    K. Sakoda, A. Reina, K. Hagiya and K. Kuchida

11. Effect of pre-gelatinized pork skin slurry on the quality of Taiwanese-style meatball (Kung-wan)

    Y. H. Tang, R. Thammasena, C. W. Fu, P. Y. Li, Y. C. Chang, H. Y. Chiu, C. F. Hsiao and D. C. Liu

12. Relationship between the cooking conditions and quality characteristics of Tteokgalbi (Korean traditional patty) made from spent laying hen meat

    K. C. Song and K. T. Lee

13. Effect of particle size on physicochemical and antioxidant activities of persimmon by-product powders in porcine patties

    K. Ramachandraiah and K. B. Chin

14. Sensory and microbiological characteristics of drycured raw hams, salted with NaCl and a mixture of NaCl and KCl

    F. González, R. Letelier and P. Melin

15. Dynamics of sun-dried tomato fruit polyphenols and oxylipins during cooking of enriched grill sausages

    T. Pussa and D. Anton

16. Enhancement of antioxidative properties of hen tissues by dietary supplementation of hydrophilic extracts from edible mushrooms

    Y. Sagara, J. H. Sohn and T. Ohshima

17. Prediction of PSE-like zones, ultimate pH and cooking yield by computer image analysis of deboned (debonned) hams

    A. Vautier, M. Monziols, T. Lhommeau and E. Gault

18. Impact of animal production systems on the french population reference intakes for fatty acids

    G. Mairesse, B. Schmitt, C. Ferry, G. Chesneau, N. Kerhoas and J. Mourot

19. Addition of canola oil and inulin as a fat substitutes in Brazilian salamis: effects on sensory properties

    M. M. Ozaki, V. A. S. Vidal, V. C. Messias, M. T. E. L. Galvão, T. A. R. Lopes, B. A. Santos, A. P. B. Ribeiro, P. C. B. Campagnol and M. A. R. Pollonio

20. Effects of lactic acid source on properties of beef sausages restructured with alginate gel

    S. Jia, I. Gruen and A. D. Clarke

21. Effects of addition of canola oil and inulin pre emulsions in salamis: fatty acid composition and lipid oxidation

    M. M. Ozaki, C. S. Paglarini, I. M. C. Magalhães, A. F. Costa, B. A. Santos, A. P. B. Ribeiro, P. C. B. Campagnol and M. A. R. Pollonio

22. Effect of addition of β-glucan and reduced fat content in chicken emulsion

    W. K. Wu, D. C. Liu, M. C. Chen and F. J. Tan

23. Influences of different heating conditions on the quality of native chicken essence

    Y. C. Lin, C. F. Chen and F. J. Tan

24. Effect of ginger leaf extract on the oxidative stability of chicken oils

    Y. J. Wu, M. C. Chen, D. C. Liu and F. J. Tan

25. Effect of kimchi pork salami on the proliferation of peritoneal macrophages and TH1/TH2 cytokine ratio of BALB/C mice

    D. Kim, H. J. Kim, H. J. Kim, J. S. Kim, H. Kim and A. Jang

26. Effect of marinating with fruits extracts on the quality and anti-oxidative peptide of pork loin

    H. Kim, D. Kim, H. J. Kim, H. J. Kim and A. Jang

27. Muscle profiling in relation to meat quaility and palatability of the 18 muscles from Hanwoo steer

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

28. Effects of induced-molting on physicochemical and sensory properties of breast meat from spent layer

    K. H. Baek1, D. T. Utama, S. G. Lee, B. K. An and S. K. Lee

29. Effect of sodium nitrite and sodium lactate on quality of Chinese basted meat (Char siu) stored at ambient temperature

    Y. T. Liu and Y. C. Wu

30. Effect of phosphate replacer on physicochemical properties of beef

    A. Wibowo, P. Somjid, W. Panpipat, S. Riebroy and M. Chaijan

31. The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages

    Q. Chen, B. Kong and Q. Han

32. Identification of the species used in production of commercial sausages in South Korea

    J. H. Kim, Y. J. Kang, Y. K. Kim, H. S. Oh, I. C. Cho and S. H. Han

33. Relative contribution of production factors on the fatty acid composition of differentiated pork

    M. Juárez, M. E.R. Dugan, Ó.López-Campos, N. Prieto, B. Uttaro, C. Gariépy and J. L. Aalhus

34. Genetic identification of ten cattle breeds in Thailand using DNA markers

    P. Klomtong, M. Duanginda and Y. Phasuk

35. The innovative process for grinding of raw material in the production of cooked smoked sausages

    A. B. Lisitsyn, B. R. Kapovsky, T. G. Kuznetsova, P. I. Plyasheshnik, A. N. Zakharov and A. A. Motovilina

36. Use of the complex criterion for assessment of the influence of the meat thermal condition on sausage stability to oxidative spoilage in the MGA conditions

    A. B. Lisitsyn , А. А. Semenova, Е. К. Tunieva and F. V. Adylov

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

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

38. Evaluation of antihypertensive activity of proteins in fermented Turkish Sucuk

    C. Özcan, A. M. Ahhmed and H. Yetim

39. Quality characteristics of phosphate-free beef emulsions manufactured with Jerusalem artichoke powder

    M. Serdaroğlu, B. Öztürk, B. Nacak, B. Durdu, H. Yaşar and Ş. Göral

40. Antioxidant and ace inhibitory peptides released from simulated in vitro gastrointestinal digestion of cooked chicken breast protein

    P. Sangsawad and J. Yongsawatdigul

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

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

Session VIII Muscle Biochemistry and Meat Quality

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

   F. Walz, M. Gibis, K. Herrmann and J. Weiss

2. Effect of the wooden breast condition on shear force and texture profile analysis of raw and cooked broiler pectoralis major

   H. Zhuang, D. Chatterjee, B. Bowker, A. M. Rincon and G. Sanchez-Brambila

3. Impact of two Staphylococcus carnosus strains in cured raw ham on key aroma compounds, color, and sensory quality

   R.Bosse, M. Gibis, and J. Weiss

4. Effects of promolux platinum led on shelf-life of ground beef patties

   W. Tangkham, E. Santini and F. LeMieux

5. Sensory acceptance and functionality of reduced salt back bacon rashers

   G. Delgado-Pando, P. Allen and R. Hamill

6. Influence of nitrate reductase activity of Staphylococcus carnosus strains on color stability of sliced cured raw ham packed under different conditions

   K. Herrmann, R. Bosse, J. Freese, M. Gibis, A. Müller and J. Weiss

7. Effect of sous-vide cooking on muscle fiber and color changes of sirloin local Thai beef

   P. Supaphon, S. Kerdpiboon, A. Swetwiwathana and P. Nonthanum

8. Effects of ultimate pH and high-oxygen modified atmosphere package on color stability of Longissimus lumborum from Nellore bulls

   C. C.S. Ribeiro, C. J. Contreras-Castillo, A. C. Venturini, K. A. Guimarães, T. Z. Albertini and M. C. Hunt

9. Qualities of beef packaged in high-oxygen modified atmosphere using various gas compositions and heaspaces

   I. Legrand and R. Bezault

10. The effect of locust bean gum (LBG) on meat batter

    H. Moradiannejad, W. MacNaughtan, P. Raudsepp and T. J. Foster

11. Factors contributing to fading and discoloration of sliced, packaged salami under illumination

    O. Sørheim, S. Uglem, P. Lea, I. Måge, M. Kvalvåg Pettersen and H. Larsen

12. Effect of different levels of sugar liquor on the quality of roast crispy pork during storage

    P.-Y. Lee, R. Thammasena, C.-W. Fu, Y.-C. Chang, H.-Y. Chiu, C.-F. Hsiao, Y.-H. Tang and D.-C. Liu

13. Influence of pH on chemical and gelation properties of protein extracted from PSE-like chicken breast by alkali-aided processing

    X. Zhao, T. Xing, X. L. Xu

14. Effects of storage and salt concentration on the development of pink color in cooked chicken breasts

    J. Y. Jeong, S. M. Bae and C. J. Kim

15. Evaluation of rheological properties of pork myofibrillar protein gels added by various contents of cornstarch and microbial transglutaminase

    C. H. Lee and K. B. Chin

16. Physicochemical property and sensory evaluation of dry-aged beef from Hanwoo cow with differnet cuts and aging methods

    H. J. Lee, Y. K. Yun, K. T. Kim, H. I. Yong, J. E. Lee and C. Jo

17. Comparison of yield and flavor-related compounds of Hanwoo loin from different sex and aging methods

    H. C. Kim, H. J. Lee, J. M. Oh, J. E Lee, S. J. Kang, K. M. Kwon and C. Jo

18. Effect of high hydrostatic pressure on microbial and physicochemical properties of aged duck breast meat

    J. E. Lee, H. C. Kim, H. J. Lee, J. Oh, S. Jung and C. Jo

19. Sea tangle powder as a possible natural replacement of phosphate

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

20. Enhancing crispiness of pork belly by tri-gas MAP

    M. A. Tørngren, D. Spanos, C. P. Baron, M. Christensen and L. Hededal Hofer

21. Influence of MAP storage by 15 days on loin pH and colour from two contrasting pork types

    J. Álvarez-Rodríguez, E. Henriquez-Rodriguez, S. Gol, L. Bosch, J. Reixach, J. Estany, R.N. Pena and M. Tor

22. Olive oil-ZnO/poly (urethane) composite nanofibers as proposed food packaging matrix

    T. Amna, M. N. Uddin and I. H. Hwang

23. Effect of mixing ratio between pork back fat and canola oil on physicochemical properties of emulsion sausages from spent layer meat

    H. S. Jeong, K. H. Baek, D. T. Utama, S. G. Lee, B. K. An and S. K. Lee

24. CO pre-treatment of vacuum packaged beef steaks

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

25. Effect of dielectric barrier discharge plasma on bacteria and surface color of pork lion

    M. Huang, J. Wang, W. Yan, W. Qiao and J. Zhang

26. Effects of the addition of vinegar and degree of drying on the physicochemical properties of traditional South African Biltong

    M. Jones, E. Arnaud, P. Gouws and L. C. Hoffman

27. Phisico-chemical changes of fresh beef from crossbred Brahamn heifers during storage

    C. Phoemchalard, S. Uriyapongson, J. Panatuk and P. Pornanake

28. Encapsulation of ethanolic extract from tomato pomance and its effect on Chinese sausage qualities

    B. O. Hemung, A. Pluemyat and S. Butlee

29. Effect of fermented red beet extracts on quality characteristics of low-salt sausage during refrigerated storage

    Y. S. Choi, K. E. Hwang, D. H. Song, C. J. Kim, K. H. Jeon and Y. B. Kim

30. Effect of pre-emulsified fat from soy protein hydrolysate on qualities of chicken emulsion sausage

    P. Pakdeechanuan, A. Waemong and N. Ongsuwan

31. Use of Swiss chard extracts and starter culture as a natural nitrite in cooked pork patty

    K. E. Hwang, Y. S. Choi, D. H. Song, Y. J. Kim, Y. K. Ham, J. Y. Jeong and C. J. Kim

32. Effect of gamma-ray, electron-beam, and X-ray irradiation on physicochemical and microbial properties of pork loin

    Y. K. Ham, K. E. Hwang, H. W. Kim, Y. S. Park, D. H. Kim and C. J. Kim

33. Changes in physicochemical and microbiological properties of dry-cured sausages from sulfur-fed pork during fermentation

    M. G. Ju, J. H. Kim, G. E. Hong, S .J. Yeon, N. Y. Lee, W. Y. Cho, H. J. Jang and C. H. Lee

34. Quality properties of beef jerky cured with saltedfermented anchovy and shrimp

    H. W. Yum, J. K. Seo and H. S. Yang

35. Study the use of Thai woods for smoking on qualities of smoked sausages

    J. Malarut and K. Vangnai

36. The effect of freezing and duration of freezing on the quality of pork loin

    P. E. Strydom, M. Magoro, J. Boikhutso, K. Mosimanyana, S. M. van Heerden, M. Hope-Jones and T.Mokhele

37. Effect of different non-meat protein pre-emulsions on rheological properties and protein structure of myofibrillar protein composite gels

    M. G. Wu, W. M. Fang, Y. Q. Yin and Q. F. Ge

38. Microbiological, physicochemical, and sensorial characteristics of sous vide “doner”

    E. Demirok Soncu, G. Haskaraca and N. Kolsarici

39. Impact of encapsulated polyphosphates on lipid oxidation inhibition during the storage of cooked ground meat

    B. Kılıç, A. Şimşek and J. R. Claus

40. Effects of encapsulated sodium tripolyphosphate, sodium acid pyrophosphate and sodium hexametaphosphate on shelf life and quality characteristics of ready to eat ground beef doner kebab

    A. Şimşek and B. Kılıç

41. Effects of partial beef fat replacement with gelled emulsion on the functional and quality properties of model system meat emulsion

    M. Serdaroğlu, B. Nacak, M. Karabıyıkoğlu and G. Keser

42. Using infrared drying method for producing pastirma

    S. G. Batman, O. Sipahioglu and H. Yetim

43. Effects of artichoke extract on oxidative changes in beef patties during storage at 2°C

    H. Ergezer and M. Serdaroğlu

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

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

Session IX Genetics and Meat Quality

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

   C. Martins, M. Cullere, D. Ribeiro, S. P. Alves, R. J. B. Bessa, J. P.Bengala Freire, L. Falcão-e-Cunha and A. Dalle Zotte

2. Effect of age and fat classification on the binding and salt content in deboned dry-cured leg of lamb/mutton (fenalaar)

   E. R. Brunsdon, S. G. Bjarnadottir, P. Berg and T. T. Haaseth

3. Antioxidant composition of Moringa oleifera leaf powder and its effect on the lipid oxidation of South African pork droëwors

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