2002

1. INVITED LECTURES

1. Use of irradation for microbial decontamination of meat: Situation and perspectives

   M. Satin

2. Current and future technologies for the decontamination of carcasses and fresh meat

   R.D. Hoffman

3. Managing meat tenderness

   J. Thompson

4. Lipids in muscle and adipose tissue, changes during processing and sensory properties of meat products

   G. Gandemer

5. Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products

   S. Barbuti and G. Parolari

6. Muscle traits for long matured dried meats

   R. Virgili and C. Schivazappa

7. Genomic approaches to economic trait loci and application to muscle biochemistry

   A. Eggen

8. Meat tenderness and muscle growth: Is there any relationship?

   M. Koohmaraie, M. Kent, S. Schackelford, E. Veiseth and T. Wheeler

9. Environmental sustainability of small grazing animals in the Mediterranean area

   G. Enne, A. Montoldi, C. Zucca and L. Noé

10. Welfare of animal production in intensive and organic systems with special reference to Danish organic pig production

    P. Barton Gade

11. New mild technologies in meat processing: High pressure as a model technology

    M. Hugas, M. Garriga and J.M. Monfort

12. Antimicrobial food packaging in meat industry

    S. Quintavalla and L. Vicini

13. Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures

    E. Borch and P. Arinder

14. Toxic residues in meat

    J. Fink-Gremmels

15. The role of meat in human nutrition: The Italian case

    A. D’Amicis and A. Turrini

2. MARKETING AND CONSUMER SCIENCE

1. Characteristics of liverwurst prepared with pork, beef or chicken liver

   J.C. Acton, F.M. Terlizzi, G.C. Skelley and R.K. Friesen

2. Pork flavour: Sensory profiling of pork in Sweden and Denmark using the same methodology

   H. Agerhem, C. Bejerholm and C. Claudi-Magnussen

3. Boar taint perception in cooked and dry-cured meat

   S. Bañon, E. Costa, C. Andreu, M.D. Gil and M.D. Garrido

4. Instrumental and sensorial evaluation of dry cured ham textural properties

   F. Bonilla, C. García, A. Carrapiso, R. Cava, A.I. Andrés and J. Ventanas

5. Effect of ageing on physical and sensory properties of meat from Podolian and Limousine x Podolian crossbred bulls

   A. Braghieri, D. Giordano, G.F. Cifuni, F. Napolitano and I. Marsico

6. Pork flavour: Consumer liking and sensory investigations of cooked pork

   E.A. Bryhmi, D.V. Byrne, M. Rødbotten, S. Møller, C. Claudi-Magnussen, A. Karlsson, H. Agerhem and M. Martens

7. Sensory profiling and physical/chemical analyses of warmed-over flavour in pork meat from carriers and non-carriers of the RN-allele oven cooked at different temperatures

   D.V. Byrne, M.G. O’Sullivan and H.J. Andersen

8. Flavor characteristics of selected beef muscles cooked to varying degrees of doneness

   C.R. Calkins

9. Optimizing the sensory acceptance of chicken ball blended with palm oil and red palm fat (Carotino®)

   K.L. Chia, A.S. Babji and S.S. Tan

10. Pork flavour: Correlation between sensory profile and volatile flavour components of cooked pork

    C. Claudi-Magnussen, T. Jacobsen, J-E. Haugen, C. Bejerholm, S. Støier, H. Agerhem, M. Martens, E.A. Bryhni and A. Karlsson

11. Breed, weight and ageing effects on meat lamb tenderness assessed by consumers

    S. Martinez-Cerezo, C. Sañudo, J.L. Olleta, I. Medel, B. Panea, S. Macie and I. Sierra

12. Inherent sampling variability in quality measurements of pork M. longissimus thoracis et lumborum

    C. McDonagh, D.J. Troy, J.P. Kerry and A.M. Mullen

13. Sensorial quality of the meat of non-castrated and castrated male of the native breed of chickens Castellana negra

    J.A. Miguel, B. Asenjo, J. Ciria, C. de Casas, R. Martinez and J. Andres

14. Meat changes during chewing in young and elderly subjects

    L. Mioche, P. Bourdiol, S. Monier, J-F. Martin and J. Culioli

15. Consumer preferences of pork chops: An international cross-cultural comparision

    T.M. Ngapo, J.F. Martin and E. Dransfield

16. Consumer study of boar meat depending on the appreciation of androstenone smell in Spain

    M.A. Oliver, M. Font i Furnols and M. Gispert

17. Determination of potential inherent variability when when measuring beef quality

    D. O’Neill, D.J. Troy and A.M. Mullen

18. Studies on palatability in lamb meat by sensory evaluation: Comparison by age in months of sheep produced in New Zealand and Japan

    T. Oshida, R. Sakata, K. Horiguchi and H. Nakai

19. Sensory and instrumental texture characteristics of foals horsemeat produced in Navarra (Spain)

    M.V. Sarriés, K. Insausti, P. Eguinoa, G. Indurain, M.V. Goñi, M. Martin, A. Pérez de Muniain and M.J. Beriain

20. Grind size, process temperature and mixing time effects on beef patty texture and cook yield

    J.E. Swan, R.J. Cooper and W.K. Hall

21. The influence of composition and retorting: Conditions on thermal loss and rheological properties of canned Luncheon meat

    S. Tyszkiewicz, B. Klossowska, M. Olkiewicz, A. Borys and P. Moch

22. Development and validation of a value-added lamb shoulder product

    L. van der Wal, P. Udomvarapont, H. Thippareddi, D. Kropf, C. Kastner, E. Boyle, R. Phebus, R. Danler and M. Hunt

23. Influence of packaging, price, brand and complex information on purchase intent for beef

    O.A. Young, L.M. O’Neill and S. Koslow

24. Flavour strategies for introducing novel meat products

    S.X. Zhang, O.A. Young, T.L. Cummings and J. Prescott

3. DECONTAMINATION TECHNOLOGIES OF CARCASSES AND FRESH MEAT

1. Application of high pressure to improve shelf-life of the typical blood sausage “morcilla de burgos”

   S. Borek, C. Molinero, E.M. Santos, I. Jaime and J. Rovira

2. Determination of the efficacy of steam vacuum treatment for the reducing blown pack causing Clostridial spores from meat surfaces

   D.M. Broda, J.A. Boerema, K. Miller and N. Penney

3. Effect of marinades on survival of acid-adapted and nonadapted Listeria monocytogenes on beef jerky

   M. Calicioglu, J.N. Sofos, J. Samelis, P.A. Kendall and G.C. Smith

4. Color and lipid oxidation changes in dry-cured loins treated with high hydrostatic pressure: Development of a response surface model to optimize the combination of pressure and time of treatment

   R. Cava, F.J. Mingoarranz and J.A. Carrasco

5. Protein changes in high pressure pasteurized raw sausage batter

   J. Farkas, G. Hajòs, E. Szerdahelyi, E. Andràssy, J. Krommer and L. Mészàros

6. Effect of water spraying on carcass decontamination

   M.F. Ferreira, M.J. Fraqueza, J.S. Quakinin, M.J. Fernandes, M.G. Palma, S. Calção, L. Sardinha and A.S. Barreto

7. Resistance of Pseudomonas and Brochothrix species to high hydrostatic pressure

   R.S. Hall, M.F. Patterson and R.H. Madden

8. Full scale test decontamination of pig carcasses with hot water

   T. Jensen and H. Christensen

9. Combined effect of organic acids and irradiation on shelf life of pork loins

   B. Kim, A. Jang, S.O. Lee, J.S. Min and M. Lee

10. Reduction of cholesterol and lipid oxidation in radiation decontaminated mechanically deboned turkey meat

    V.K. Lebovics, J. Farkas, E. Andrassy, L. Mészaros, A. Lugasi and O. Gaal

11. Effect of ozone treatment (in water, air and mist) on metmyoglobin formation and lipid oxidation of beef

    T. Okayama, S. Iwanaga, Y. Mitsui, T. Isayama, T. Houzouji and M. Muguruma

12. Bacterial effect of the spray-drying system for animal plasma on two different E. coli animal strains

    J. Polo, C. Rodriguez, J. Ròdenas and N. Saborido

13. Bioprotective action of Lactococcus lactis subsp lactis in relation to the concentration of the carbon source and its effect on pH and water holding capacity

    E. Ponce-Alquicira, B. Quintero-Salazar, L. Pérez-Chabela and I. Guerrero-Lagarreta

14. Complex of technologies for antimicrobic protection of meat products surface

    I.A. Rogov, L.S. Kuznetsova, A.G. Snezhko, Z.S. Borisova and E.G. Rozantsev

15. Resistance of Salmonellae to heat, high-pressure and irradiation stress

    A.E. Sherry, M.F. Patterson and R.H. Madden

16. Biofilm formation by Listeria monocytogenes in fresh beef decontamination washings

    J.D. Stopforth, J. Samelis, J.N. Sofos, P.A. Kendall and G.S. Smith

17. Effect of nisin with thermal treatment on the microbial characteristics of marinated broiler drumsticks

    F.J. Tan and H.W. Ockerman

18. Combined effect of thermal treatments and composition on Listeria monocytogenes survival in meat products

    L. Vannini, A. Paparella and M.E. Guerzoni

4. MEAT QUALITY

1. THE MANAGEMENT OF MEAT TENDERNESS
2. Predicting lamb tenderness among carcasses produced under commercial condition in Uruguay

   G. Brito, R. San Juliàn and F. Montossi

3. Combination of low voltage electrical stimulation and early post mortem temperature conditioning on glycolytic rate and shear value of L. dorsi from Bos indicus

   S. Cardoso, N.J. Beraquet, M. Pinto Neto, K.M.A.B. Cipolli and J. Canali

4. Measurement of intramuscular heterogeneousness of tenderness for 3 bovine muscles

   C. Denoyelle and E. Le Bihan

5. The effect of preslaughter stress and electrical stimulation on meat tenderness

   C.E. Devine, T.E. Lowe, R.W. Wells, N.J. Edwards, J.E. Hocking Edwards, T.J. Starbuck and P.A. Speck

6. The effect of different Pelvic hanging techniques on meat quality in beef

   I. Hwang, A. Gee, R. Polkinghorne and J. Thompson

7. Early post mortem prediction of meat tenderness

   L.Kristensen and P. Ertbjerg

8. Antioxidant status and beef tenderness as influenced by high levels of vitamin E and D3 in diet

   R. Lahucky, K. Novotna, K. Zaujec and J. Mojto

9. Effect of pelvic suspension on sensory and instrumental evaluation of heifers and young bulls

   M. Lundesjö, J. Johansson, K. Virhammar, I. Hansson, L. Johansson and K. Lundström

10. The relationship between extreme sarcomere lenghts and tenderness in the M. longissimus dorsi of steer beef

    S.C. Maher, A.M. Mullen, A.P. Moloney, J. Buckley, J.P. Kerry and D.J. Troy

11. Effects of pelvic suspension and very fast chilling on post mortem changes and shear values of muscle L. dorsi from Bos indicus

    M. Pinto Neto, N.J. Beraquet, S. Cardoso, E.R. Rodrigues and D.M. Soares

12. Effects of electrical stimulation of Weither lamb carcasses

    P. Polidori, F. Fantuz, G. Lebbroni and F. Polidori

13. Beef Warner-Bratzler shear force measurements in relation to sensory-determined tenderness. Does measurement temperature influence the interpretation?

    K. Rosenvold, F. van den Berg, H.J. Andersen, L. Johansson and K. Lundström

14. Effect of heating temperature on the degradation of myosin heavy chain

    M. Tajima, T. Ito, A. Mega and T. Mitsuhashi

15. Muscle fibre characteristics and tenderness of M. longissimus dorsi of Icelandic lamb

    G. Thorkelsson, J. Ragnarsdottir, S. Thosteinssons, O.G. Arnarsson, T. Valdimarsdottir and B. Essen-Gustavsson

16. Reducing the influence of animal variation and ageing on beef tenderness

    N.M. Wahlgren, M. Göransson, H. Linden and O. Willhammar

17. Improved tenderness of calf meat through altering chilling regime and carcass suspension

    N.M. Wahlgren and B. Kalbakk

18. The effect of suspension method and chilling regime on pork tenderness

    N.M. Wahlgren, K. Paulsrud and K. Glømmi Johannessen

19. METHODS FOR QUALITY ASSESSMENT
20. Protein identification in meat products composition

    A.V. Berdutina, A.N. Ivankin, S.I. Mitaleva, A.D. Nekludov, B.S. Karpo and O.V. Lovkina

21. Modelling the odour of cooked meat in vitro: Relationship between linoleic acid and α-linolenic acids

    M.M. Campo, J.S. Elmore, G.R. Nute, J.D. Wood, D.S. Mottram and M. Enser

22. Instrumental meat quality in non-castrated and castrated males of the Castellana negra breed

    J. Ciria, B. Asenjo, J.A. Miguel, J.L. Calvo and J. Andrés

23. Spectrophotometrical behaviour of nitrate free and nitrate cured muscle extracts

    L. Gappa, G. Parolari and G. Saccani

24. Rheological properties of chicken muscle homogenates as affected by pH

    T. Lesiów and Y.L. Xiong

25. Intercalibration of analytical methods – a part of the EU project “Sustainability in the production of pork with improved nutritional and eating quality using strategic feeding in out-door production”

    G. Lindahl, L. Anso, C. Claudi-Magnussen, H. Fandrejewski, S. Hogan, J. Kerry, K. Lundström and G. Monin

26. Invalid image analysis and inappropriate statistical analysis induce misleading results of type I and III collagen contents within muscles

    A. Listrat and J-F. Hocquette

27. Solid phase microextraction for the isolation of volatile flavour compounds cooked beef meat

    D. Machiels and L. Istasse

28. Solid phase microextraction evaluation of key aroma compounds in cooked beef meat as influenced by breed and diet

    D. Machiels and L. Istasse

29. Carcass traits determining quality and yield grades of Korean native beef

    S.S. Moon, I.H. Hwang, S.T. Joo and G.B. Park

30. Comparisons between objective measurements and visual assessment of pork muscle quality

    A.M. Mullen, C. McDonagh, J.P. Kerry and D.J. Troy

31. Sources variation in belly softness in pigs

    A. Murray, W. Robertson, M. Johns and S. Landry

32. The comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose

    M.G. O’Sullivan, M.T. Jensen, H.J. Andersen and J. Vestergaard

33. Critical control points linked to PSE incidence in Korea packing plant

    B.Y. Park, I.C. Cho, S.H. Cho, J.H. Kim, J.N. An, I.H. Hwang, S.J. Lee, J.M. Lee and S.G. Yoon

34. Effect growth rate on palatability in beef cattle

    D. Perry, J.M. Thompson, A. Reverter, D.J. Johnston

35. Determination of free amino acids in dry-cured hams by GC-FID – preliminary results

    M.A.G. Quaresma, A.F.A. Xavier, C.M.P. Mateus, A.M.C. Partidário, M.J.C. Mimoso and J.A.M. Prates

36. The relationships in Longissimus dorsi of swine, between some early slaughter-line and ultimate meat quality parameters

    A.J.F. Raimundo, M. Roxo, C.F. da Silva, J.A. Simões and A.S.F.H. Barreto

37. Effect of measuring temperature on NMR relaxation pattern in meat model system

    J. Rho, M. Lee, S. Kang and S. Lee

38. Carcass conformation and meat quality in heavy lambs

    C. Russo and G. Preziuso

39. Prediction of pork quality attributes using metabolic rate and muscle fiber characteristics

    Y.C. Ryu, S.H. Lee, M.S. Rhee, J.Y. Imm and B.C. Kim

40. Estimation of carcasses for lean meat content in Holstein-Friesian male calves by half carcass weight, fatty acid composition and adipocyte diameter

    J. Tõzsér, I. Hollò, G. Hollò, A. Hidas and J. Csapò

41. Application of electronic nose for rapid identification of different poultry meat samples: Preliminary results

    P.R. Venskutonis, R. Vinauskiene, D. Senuliene and A. Sektus

42. Changes of volatile compounds in poultry meat during storage

    R. Vinauskiene, P.R. Venskutonis and M.A. Posthumus

43. Mapping entire pig carcass musculature to determine meat cuts most affected by PSE

    H.M. Walsh, D. Hickey, A.M. Mullen, J. Buckley and J.P. Kerry

44. QUALITY AND PROCESS CONTROL
45. Effect of resting time on sensory quality and loss of meat juice in pork, beef and veal

    G. Andersen, C. Bejerholm and I. Clausen

46. White precipitates formed on the surface of “chorizo”

    J. Arnau, P. Gou and F. Alvarez

47. The effect on drip loss of showering of pigs during lairage

    M.D. Asslyng and S. Støier

48. Characteristics of various beef muscles in comparison to those of Longissimus

    M.T. Barge, G. Destefanis, P. Barge and A. Brugiapaglia

49. Parameters on meat quality to be selected in dependence of sex and broiler genotype

    S. Bogosavljevic-Boskovic, Z. Gajic, S. Mitrovic and M. Petrovic

50. Meat quality of Slovene local pig breed Krškopolje

    M. Candek-Potokar, B. Zlender, Z. Kramar, B. Segula, G. Fazarine and M. Uršič

51. Influence of sex and slaughter age on breast meat quality of turkeys reared under intensive system

    C. Cavani, M. Bianchi, M. Petracci and A. Franchini

52. Effect of resting time on loss of meat juice

    I. Clausen and J.C. Christensen

53. Effect of supplementary energy source on Texel lamb meat quality

    M.E. Cossu, A. Frey, M. Wawrzkiewicz, E. Dulce and G. Jaurena

54. Effect of the dietary N-3 fatty acids sources on breast meat quality in the hen

    A. Dalle Zotte, F. Gottardo, S. Segato and I. Andrighetto

55. Effect of sex and ageing on beef quality of hypertrophied Piemontese breed

    G. Destefanis, M.T. Barge, A. Brugiapaglia and P. Barge

56. Effects of sex, muscles type, marinade composition and method of cooking on the yield and shear force values of elk meat

    J.S. Dhanda, R.B. Pegg and P.J. Shand

57. Precursors of flavour in cooked beef

    L.J. Farmer and T.D.J. Hagan

58. Influence of genotype on lamb meat quality. 2. Intramuscular collagen properties

    F. Filetti, G. Maiorano, M. Gambacorta, A. Ciarlariello, A. Prisciantelli and A. Manchisi

59. Microbial evaluation of sliced turkey meat with different colour quality

    M.J. Fraqueza, M.F. Ferreira, J.S. Quakinin and J.S. Barreto

60. Lamb meat quality: Influence of diet enriched with omega-3 on aminoacid profile

    R. Gallo, M. Veronico, F. Nicastro and L. Zezza

61. Color and tenderness relationship in beef from Pirenaica breed

    M.V. Goñi, P. Eguinoa, G. Indurain, M.V. Sarriés, L. Alfonso, B. Hernandez, A. Horcada, K. Insausti and M.J. Beriain

62. The effect of increasing unrefined fish oil levels in ostrich diets on the organoleptic and fatty acid profile of the M. Iliofibularis

    L.C. Hoffman, M. Joubert, M. Muller, T.S. Brand and M. Manley

63. Reducing pork quality defects in 16 major Australian abattoirs

    C.D. Hofmeyr, M. Trezona and D.N. D’Souza

64. Determination of holes and cracks in meat with image analysis – on slices of tumbled and non-tumbled cured-smoked loins from carriers and non-carriers of the RN-allele

    A. Hullberg and L. Ballerini

65. The effects of RN genotype and tumbling on sensory and technological meat quality of cured-smoked loins

    A. Hullberg, K. Lundström and K. Virhammar

66. Comparison of carcasses and meat quality of purebred, F1 and three-way crossbred pigs

    J.M. Lee, S.H. Cho, J.H. Kim, B.Y. Park, I.H. Hwang and H.S. Chae

67. Influence of genotype on lamb meat quality. 1. Carcass and meat qualitative traits

    G. Maiorano, F. Filetti, M. Gambacorta, P. Centoducati, A. Prisciantelli and A. Ciarlariello

68. Water-holding and cool characteristics of beef from electrically stimulated carcasses

    D.R. McKenna, T.D. Maddock and J.W. Savell

69. Quality of vacuum packaged lamb after different ageing times

    I. Medel, C. Sañudo, S. Martinez, B. Panea, P. Roncalés and J.A. Beltrán

70. Comparison of intramuscular fat quality (Longissimus thoracis) in young slaughter bulls and steers from stable fattening

    J. Mojto, K. Zaujec, R. Lahučký and K. Novotná

71. The effect of different marinade formulations on quality of cattle meat

    A. Önenç, M. Serdaroglu and K. Andraimov

72. Effect of porcine reproductive and respiratory syndrome infection on muscle protein changes in relation to pork quality traits

    A. Salaseviciene, H. Stankevicius, P. Ertbjerg and M. Stankeviciene

73. Changes in kid goat growth, tissue composition and fat deposit fatty acid composition in response to maternal intake of a protected fat rich in polyunsaturated fatty acids

    M.R. Sanz Sampelayo, J.R. Fernández Navarro, E. Ramos Morales, A. Sánchez, M.A. Pezzi and J. Boza

74. Effect of forage legumes on the fatty acid composition of beef and other aspects of meat quality

    N.D. Scollan, A. Cooper, P. Evans, M. Enser, R.I. Richardson, G.R. Nute, A.V. Fisher and J.D. Wood

75. Litter size and sex effects on some quality traits of kid meat

    M. Todaro, A. Corrao, M. Lanza, P. Giaccone, R. Schinelli and A. Priolo

76. Carcass and meat chemical and sensorial characteristics of goats fed silage from pig faeces

    R.J.M. Vargas, P.F. Castrejon, L.M.S. Rubio, M.J. Gutiérrez and G.A.M. Trujillo

77. Meat and fat quality of milkfed calves of the Spanish brown Swiss breed. Effect of the level of intake

    C. Vieira, M.D. Garcìa-Cachàn, A. Cerdeño and A.R. Mantecòn

78. Carcass characteristics and effect of ageing time in yearling beef of a Spanish rustic genotype (Morucha) and of a genotype improved by crossbreeding with the Charolais breed

    C. Vieira, M.D. Garcìa-Cachàn and M. Domìngez

79. Effect of transport time and season on instrumental meat quality of beef meat

    M. Villaroel, G. Maria, C. Sañudo, J.L. Olleta, I. Sierra and G. Gebresenbet

80. The effect of time off water pre-slaughter on lamb meat quality

    R.D. Warner, J.J. Cottrell, D.N. D’Souza, M. Kerr and J. Bond

81. The effects of breed and diet on the lipid composition and quality of bovine muscle

    H.E. Warren, N.D. Scollan, K. Hallett, M. Enser, R.I. Richardson, G.R. Nute and J.D. Wood

82. Changes in taste components of Japanese native fowl hybrid during postmortem conditioning

    Z. Wei, J. Muraoka, S. Tanabe and T. Nishimura

83. Preliminary evaluation of chemical composition of duck’s muscles from two Polish conservative flocks

    J. Woloszyn, J. Kszikiewics, A. Orkusz, T. Skrabka-Blotnicka, J. Biernat and T. Kisiel

84. The effects of breed and muscle on meat quality and muscle fibre types in pigs

    J. Wood, R.I. Richardson, M. Enser, G.R. Nute, K. Hallett, O. Southwood, G. Plastow, R. Mansbridge and K.C. Chang

5. PROTECTION AND CERTIFICATION OF TYPICAL MEAT PRODUCTS

1. Generation of volatile compounds by Staphylococcus xylosus, Debaryomyces hansenii and Penicillium chrysogenum during pork ripening

   M. Alonso, M.A. Asensio, E. Bermùdez, R. Acosta and F. Nuñez

2. Effect of the fungal extracellular protease EPg222 in texture of controlled ripened pork

   M.J. Benito, M. Rodriguez, M.A. Asensio, M.J. Sosa and J.J. Cordoba

3. Effect of meat origin and frozen storage on some technological parameters of raw materials and final quality of Mortadella bologna P.G.I.

   M. Bergamaschi and A. Pizza

4. Enterococcus spp. and Leuconostoc spp. In Italian style salami produces in the United states

   B.T. Cenci Goga, P.V. Rossitto, F. Aloisio, D. Miraglia and A. Vizzani

5. Effect of desalting and cooking on chemical composition of “Lacón gallego” (dry-cured pork foreleg)

   A. Cobos, A. Veiga and O. Díaz

6. Effect of the technological processing on residual enzymatic activity of cathepsins in typical Italian hams

   A. Di Luccia, L. Maurelli, G. Alviti, M. Faccia, V. Liuzzi and A. Caputi Jambrenghi

7. Changes in lipid and nitrogen fractions in dry-cured pork foreleg (“Lagón gallego”) after desalting and cooking

   O. Díaz, A. Veiga, C. Ros and A. Cobos

8. Characterization and evolution of the peptide fraction during the ageing of Parma ham

   A. Dossena, S. Sforza, G. Galaverna, R. Virgili and R. Marchelli

9. Enzyme activity for the generation and metabolism of free amino acids in Debaryomyces spp.

   M.A. Durá, T. Bolumar, Y. Sanz, M. Flores, M.C. Aristoy and F. Toldrá

10. Certification of Maremma bovine meat

    A. Fagiano, G. Grifoni and C. Roncoroni

11. The use of solid-phase microextraction (SPME) for the analysis of aldehyde compounds in dry-cured ham

    M.P. Gianelli, M. Flores and F. Toldrá

12. Preliminary characterisation of lactic acid bacteria isolated from “Sardinian sausages”

    M. Greco, R. Mazzette, E.P.L. De Santis and A.M. Cosseddu

13. Characterization of the headspace volatile compounds in salted dried and smoked meats from different ruminants

    E. Hierro, H. Charier, J.A. Ordóñez and L. de la Hoz

14. Changes in free fatty acid composition in subcutaneous adipose tissue during the drying stage of Iberian ham

    A. Jurado, A.I. Carrapiso, C. Garcìa and M.L. Timòn

15. Changes in volatile aldehydes in subcutaneous adipose tissue during the drying stage of Iberian ham

    A. Jurado, A.I. Carrapiso, C. Garcìa, J. Ventanas and M.L. Timòn

16. Influence of nitrite on oxidative and colour stability of sliced frozen dry sausages

    P. Kirsch and A. Fischer

17. Biochemical and microbial changes of dry cured duck meat during ripening

    D-C. Liu, J-C. Wu and M-T. Chen

18. Changes of free fatty acids in Chinese-style sausages (La Chang) during oven drying

    C-W. Ma, H-Z. Cai, H. Yan, Y-Q. Xiao, J-H. Peng, X-D. Guo and P-L. Li

19. Influence of pH24h and muscle cathepsin B activity on proteolysis of Parma, Serrano, Iberian and Estero hams

    L. Magraner, R. Virgili, C. Porta, C. Schivazappa, M. Gispert and N. Lòpez

20. Microbiological and physicochemical quality of artisanal and industrial deer sausages during ripening

    C. Mariscal Contreras, A. Garcìa Ruiz and M.D. Cabezudo Ibañez

21. Influence of fat content in salt penetration in refrigerated and frozen has

    J. Martínez-Abascal, M. Ordóñez, J.V. Olmos, R. Portero, I. Jaime and J. Rovira

22. Free amino acids and biogenic amines contentsduring ripening of Portuguese dry-cured ham

    C.M.P. Mateus, M. Castro, A. Correia and A. Dias

23. Selenium content in suckling lamb meat of carcasses from the protected geographical indication “Lechazo de Castilla y León”

    E. Miguélez, J.M. Zumalacárregui, A.E. González and J. Mateo

24. Manufacture of “Urikarippu” dry-cured ham and its properties

    M. Mikami, M. Sekikawa and K. Shimada

25. Spectroscopic techniques for quality evaluation of dry-cured Parma ham

    J.K.S. Møller, L.H. Skibsted, G. Parolari and L. Gabba

26. Identification of Staphylococcus species isolated from a traditional workshop

    S. Morot-Bizot, S. Leroy-Sétrin and R. Talon

27. Physicochemical parameters related with quality of jerked beef, an intermediate moisture meat product

    M.F. Pinto, E.H.G. Ponsano, S.H.V. Perri and M. Shimokomaki

28. Fatty acid composition of raw and cured ham fat of Cinta Senese and Large White x Cinta Senese pig as affected by rearing system

    C. Pugliese, M. Badii, R. Bozzi, A. Acciaioli, G. Campodoni and O. Franci

29. Halotolerant bacteria involved in dry-cured ham surface defects

    E. Rastelli, M.A. Mbe Emane, M.S. Grisenti, S. Quintavalla and S. Barbuti

30. Quality traits and safety of an Italian typical product: “Ciauscolo salami”

    S. Rea, R. Stocchi, S. Cecchini, V. Cuteri and A.R. Loschi

31. Effect of Duroc genes proportion on iodine number and fatty acid content of backfat and seasoned Parma ham subcutaneous fat

    A. Sabbioni, P. Superchi, C. Sussi, A. Bonomi, E.M. Zambini and M. Renzi

32. Identification of lactic acid bacteria in “Morcilla de Burgos” by ribotyping

    E.M. Santos, I. Jaime, J. Rovira, J. Björkroth and H. Korkeala

33. Differences in sarcoplasmic proteins from hams three white pig crosses containing Duroc

    A. Soriano Pérez, A. Garcìa Ruiz, C. Mariscal Contreras and M.D. Cabezudo Ibañez

34. Differences in proteolysis of myofibrillar proteins in hams from three white pig crosses containing Duroc

    A. Soriano Pérez, A. Garcìa Ruiz, C. Mariscal Contreras, P.J. Martin Álvarez and M.D. Cabezudo Ibañez

35. Microbiological and physicochemical characterization of defective texture dry-cured hams

    M.J. Sosa, F. Bonilla, C. Garcìa, R. Cava, J. Ventanas and J.J. Cordoba

6. MEAT BIOCHEMISTRY

1. Spectrophotometric characterisation of colour classification system of beef meat

   P. Alberti, C. Sañudo, A. Bahamonde, J.L. Olleta, B. Panea, F. Goyache, J. Alonso, J. Diez and I. Fernández

2. Changes in the fatty acid profile during the ageing of pork meat: Effect of the sex and the vitamin E supplementation

   N. Aldai, A. Fernandez-Quintela and A.I. Najera

3. Antioxidative properties of red palm fat (Carotino®) blended with selected plant extracts in chicken sausages

   A.S. Babji, J.E. Yeap, A. Noriham, W.I. Wan Sulaiman and F.N. Huda

4. The effect of different oxygen concentrations on the blooming ability of M. longissimus dorsi steaks

   M. Beggan, P. Allen and F. Butler

5. Effect of calcium chloride, zinc chloride and water infusion on fresh meat colour

   A.E.D. Bekhit, R. Bickersatffe, J.D. Morton, M. Illian and B.J. Stevenson

6. Evidence for the presence of metmyoglobin reducing activity in the myofibrillar fraction of beef

   A.E.D. Bekhit, G.H. Geesink, M. Illian, J.D. Morton and R. Bickersatffe

7. Combined effect of short time dietary vitamin E supplementation and vitamin C addition to minced meat on colour and lipids stability of beef burgers

   V. Bondesan, M. Ramanzin and M. Bonsembiante

8. Lipid oxidation and sensory analysis of raw breast muscles from broilers fed α-tocopherol and β-carotene supplemented diets

   I. Carreras, L. Guerrero, C. Sárraga and J.A. Garcìa Regueiro

9. Antioxidant enzyme activities and TBARS of breast muscles from broilers fed different natural antioxidant supplemented diets

   I. Carreras, E. Esteve Garcìa, J.A. Garcìa Regueiro and C. Sárraga

10. Effect of dietary vitamin E supplementation and packaging methods on oxitdative stability in raw pork meat

    J.M. Cayuela, M.D. Gil, S.J. Bañon, D. Alvarez and M.D. Garrido

11. Effects of antioxidants on the preservation of lamb products

    E. Cunha da Silva, B.W. Moss and N.F.S. Gault

12. Lipid stability of meat and lard enriched in omega-3 fatty acids and α-tocopherol

    M. D’Arrigo, L. Hoz, C.J. Lopez-Bote, I. Cambero, C. Pin and J.A. Ordóñez

13. Effects of nitrite levels, cooking temperature and storage time on the pink color development in turkey rolls

    E.E. Deniz and M. Serdaroglu

14. Soya buds as antioxidant agents in cooked meat emulsion

    M.M. Doval, A.M. Romero, M.A. Sturla, A.I. Andreo and M.A. Judis

15. Oxidative and color changes in M. longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and commercial pigs under refrigerated storage

    M. Estévez, D. Morcuende, J. Ventanas and R. Cava

16. Measurement of veal colour by reflectance spectrophotometry

    S. Failla, F. Abeni, A. Di Giacomo, M. Mormile, D. Settineri and S. Gigli

17. Effect of different cooking methods on oxidative stability in pork meat

    M.D. Gil, J.M. Cayuela, S.J. Bañon, J. Laencina and M.D. Garrido

18. Darkening occurence in protective packaged deboned turkey meat: A biochemical, immunological and histological approach

    A. Guidi, L. Castigliego, O. Benini, S. Preziuso and D. Gianfaldoni

19. Lipid oxidation, pH value and lactic acid bacteria of Chinese sausages made from normal and PSE pork as affected by storage time

    J.C. Kuo and C.U. Chu

20. Assessment of relative content of deoxymyoglobin, oxymyoglobin and metmyoglobin and oxidative changes at the surface of pork slices and salted ground muscles

    M. Lassarre and J.L. Vendeuvre

21. Muscle iridescence: Potential causes – possible solutions

    T.E. Lawrence, M.C. Hunt, E. Obuz, D. Kropf and H. Wang

22. Effect of dietary vitamin E supplementation on meat color stability of Hanwoo (Korean native cattle) steers beef

    S.K. Lee, Y.S. Kim, Y.H. Song and C.Y. Liang

23. Antioxidant effect of Chinese herbal medicines (Ba-tseng powder) used in the formulation on Chinese-style semi-dry sausage

    K.J. Lin, T.F. Tseng and C.K. Chou

24. Effect of dietary supplementation and direct addition of tea catechins and rosemary on the oxidative stability of beef

    M. Maher, M.N. O’Grady, D.J. Buckley, D.J. Troy, A.P. Moloney and J. Kerry

25. Reflectance at 610 nanometers for estimating oxymyoglobin of ground beef

    R. Mancini, M.C. Hunt and D. Kropf

26. Comparison of reflectance measures for characterizing ground beef color

    R. Mancini, M.C. Hunt, D. Kropf and L. Vander Wal

27. Fat oxidation in pork salted and cured by using the encapsulated sodium chloride

    A.F. Medynski, E. Pospiech, A. Lyczynski, B. Grzes and S. Czajka

28. Effect of pasture or grain mixture feeding on meat colour and lipid stability of Charolais heifers

    Y. Mercier, P. Gatellier and M. Renerre

29. Oxidative stability of frozen stored mechanically deboned meat (MDTM) effected by commercial antioxidant

    M.B. Mielnik, K. Aaby, K. Solgaard and G. Skrede

30. Natural antioxidants for mechanically deboned chicken meat

    Milani, L.I.G. N.N. Terra, L.L.M. Fries, E.H. Kubota, R. Wagner, C. Quadros, C. Rosa, M. Bianchini and A. Terra

31. Effect of dietary β-carotene, catechins and vitamin E supplementation on meat quality during display in pigs

    M. Mitsumoto, K. Sasaki, K. Otawara, K. Sasaki, K. Sakashita, N. Homma and M. Kubo

32. Color parameters and reflectance ratios of different states of myoglobin in mechanically deboned poultry meat

    C. Navarro, J. Fernandez-López, M.E. Sayas, E. Sendra, J.M. Fernández-Ginés and J.A. Pérez-Álvarez

33. Oxidation of meat products in the presence of lactic acid bacteria and antioxidant

    N.V. Nefedova

34. Changes in ostrich meat color during curing as affected by pH

    E. Ponce-Alquicira, R. Kuri-Rojas, M. Signorini, L. Pérez-Chabela and I. Guerrera-Legarreta

35. Rhodocyclus gelatinosus biomass for broiler chicken pigmentation

    E.H.G. Ponsano, M.F. Pinto, F.P. Cruz and R.F.S. Santos

36. Effects of short time high level vitamin E supplementation on meat quality attributes of displayed LTL steaks

    M. Romanzin, V. Bondesan, N. Oblakov and M. Bonsembiante

37. Mechanims explaining the preservative action of nitrite

    A. Ruiter and P.C. Moerman

38. Ion chromatography as a tool to characterize endogenous antioxidants in meat and meat products

    G. Saccani, G. Parolari, S. Cavalli and L. Gabba

39. Mechanism involved in antioxidation of peptides in porcine myofibrillar protein hydrolysate

    A. Saiga, S. Tanabe and T. Nishimura

40. Antioxidant activity of tomato, oregano and ascorbic acid and their mixtures on beef patties packaged in modified atmosphere

    A. Sánchez-Escalante, G. Torrescano, D. Djenane, J.A. Beltrán and P. Roncalés

41. Effects of extraction and detection method on thiobarbituric acid reactive substances TBARS values in raw or heated beef and pork Longissimus muscles

    K. Sasaki, M. Mitsumoto, T. Yatabe and K. Chikuni

42. Subterranean clover as feed for Friesian calf: Effects on meat characteristics and on lipid oxidation

    D. Settineri, V. Pace, S. Failla and A. Di Giacomo

43. The characteristic of the breast and leg muscles colour from Muscovy ducks

    T. Skrabka-Blotnicka, A. Orkusz and J. Woloszyn

44. Variation in the colour of Brazilian broiler breast fillet

    A.L. Soares, J.A.F. Lara, E.I. Ida, P.D. Guarnieri, R. Olivo and M. Shimokomaki

45. Effect of carcass weight and carcass fatness on beef colour

    S. Zgur, S. Cepin and M. Cepon

46. The significance of the 30 kDa polypeptide in predicting tenderness of similar aged post mortem tissue

    L. Basu, M.P. Wick, H. Ockerman, M. Yamaguchi and D.M. Wulf

47. About hydrolytic biotransformation of beef fat in the presence of pancreatic lipases

    A.V. Berdutina, A.D. Nekludov, A.N. Ivankin, S.I. Mitaleva, A.B. German and B.S. Karpo

48. Alleviation of unsaturated fatty acid inhibition during anaerobic digestion of tallow

    E.J. Birch and J.H. Thiele

49. Titin and its role in the stiffness of ovine skeletal muscle fibres

    J.M. Cairney, N. Ling and C.C. Daly

50. Meat composition and proteolytic and lipolytic enzyme activities in muscle Longissimus dorsi from Iberian and White pigs

    R. Cava, J.M. Ferrer, M. Estévez, D. Morcuende and F. Toldrá

51. Proteolytic enzyme activity is involved in mechanical weakening of muscle fibres during post-mortem storage

    M. Christensen, L.M. Larsen, P. Ertbjerg and P.P. Purslow

52. In vivo inhibition of nitric oxide synthase in ovine muscle increases post-slaughter lactate production and improves meat tenderness

    J.J. Cottrell, F.R. Dunshea, M.B. McDonagh and R.D. Warner

53. Rate of pH decline in bovine muscle post-mortem – A bechmarking study

    B.L. Daly, I. Richards, P.G. Gibson, G.E. Gardner and J.M. Thompson

54. Effect of dietary magnesium supplementation dose and duration on plasma magnesium levels in pigs

    D.N. D’Souza, R.D. Warner, B.J. Leury and F.R. Dunshea

55. Lipolytic changes in M. longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and commercial pigs under refrigerated storage

    M. Estévez, D. Morcuende, J. Ventanas and R. Cava

56. Effect of breed, electrical stimulation and muscle on rate of pH decline and ultimate pH in cattle post-mortem

    G.E. Gardner, R. Kuypers, J.M. Thompson, B.L. Daly, H.Hearnshaw, P. Greenwood and D.W. Pethick

57. Effect of pig genetic type on meat antioxidant, lipolytic and proteolytic enzymes activities

    P. Hernández, L. Zomeño, B. Ariño and A. Blasco

58. The influence of exogenic Ca2+ on the microstructure of muscular tissue during post-mortem autolysis

    Y.E. Kalinova, L.S. Kudryashov, V.Z. Krakova, T.G. Kuznetsova and V.M. Grischenko

59. The relationship between integrins, calpains and drip channel formation in pork

    M.A. Lawson and A. Schäfer

60. Purification and properties of an aminopeptidase from bovine skeletal muscle

    K. Migita, S. Tanabe and T. Nishimura

61. Relationship between stress hormones and pork quality from pigs of different genotypes

    P. Mormède, N. Devillers, A.A. Sosnicki and R.E. Klont

62. Yields of easily releasable myofilaments during the post-mortem storage of beef, pork and chicken at 4⁰C

    M.M. Motherway, W.J. Reville, S. Shinnick, B.E. Murray and M.G. Zeece

63. Free calcium ion concentration following calcium addition to meat

    E. Neyraud and E. Dransfield

64. Characteristics of intramuscular connective tissues from double-muscled young bulls

    T. Nishimura, O. Nakashima, A. Listrat, B. Picard, J-F. Hocquette and A. Hattori

65. Calpain activity in beef, horse and hen meat. Effect of calcium chloride and marination time

    M.L. Pérez-Chabela and I. Guerrero

66. Calcium chloride concentration and marination time on calpain activation and the affect on rabbit meat tenderness

    M.L. Pérez-Chabela and I. Guerrero

67. Biochemical and structural mechanisms involved in rabbit meat ageing as assessed by the use of peptidase (EC 3.4) inhibitors

    J.A.M. Prates, F.J.G. Costa, A.M.R. Ribeiro and A.A.D. Correia

68. Myosin degradation and impaired gelation observed in PSE pork

    B.R. Rathgeber, J.A. Boles, M.D. Pato and P.J. Shand

69. Purification of cathepsin B and L from bovine species and production of specific antibodies

    M.A. Sentandreu, L. Aubry and A. Ouali

70. Dynamics of postmortal pH value and lactic acid content variations in the muscles of pigs

    J. Simek, L. Vorlová, L. Malota and L. Steinhauser

71. The relationship between muscle glycogen stores and ultimate pH in commercially harvested kangaroos

    N.B. Spiegel, A.J.W. Beaton, P.C. Wynn and J.M. Thompson

72. Effect of muscle stretching on titin and calpain 3: Implications for tenderness

    B.J. Stevenson, J.D. Morton, M.A. Ilian and R. Bickerstaffe

73. Effect of seasonal changes on muscle cathepsin B activity and pH24h of Italian heavy pig

    R. Virgili, T. Toscani, C. Schivazappa, L. Mazzotta, R. Manfredini and F. Portaluppi

74. Creatine and glucose in drinking water reduce pH(3-4h) and water-holding capacity in chicken breast muscle

    J.F. Young, A.H. Karlsson and P. Henckel

75. Approximate glycolytic potential in a large population of New Zealand cattle at slaughter

    O.A. Young, J. West, A.L. Hart, R.D. Thomson and V.G. Merhtens

76. Pig genetics and its relationship with meat quantity and quality

    C.N. Angerami, C.G.L. Santos and E.T.F. Silveira

77. Effect of melanocortin-4 receptor (MC4R) genotype on fat composition of Duroc-crossed slaughter pigs

    D. Carrión, M. Gispert, J. Fornos and G. Plastow

78. Absence of myosin heavy chain 2B mRNA in bovine skeletal muscles

    K. Chikuni, I. Nakajima and S. Muroya

79. Associations of new calpastatin alleles with meat quality traits in pigs

    D.C. Ciobanu, R.E. Klont, S.M. Lonergan, J.W.M. Basiaansen, J.R. Woollard, M. Malek, E.J. Huff-Lonergan, G.S. Plastow, A.A. Sosnicki and M.F. Rothschild

80. Protein solubility of Longissimus from stress sensitive and stress resistant pigs

    E. Claeys, E. De Vos and S. De Smet

81. A third allele (V1991) at the RN locus with effect on carcass composition and meat quality

    A.C. Enfält, G. von Seth, K. Lundström, Å. Josell, G. Lindahl, I. Hedebro-Velander, M. Braunschweig and L. Andersson

82. New DNA marker affecting muscle glycogen content: Practical implications for pork quality

    B. Fields, R.E. Klont, S.J. Jungst, E.R. Wilson, G.S. Plastow and A.A. Sosnicki

83. Effect of ultrasonication on solubization of skeletal muscle myofibrillar proteins in neutral pH and low ionic strength solution

    Y. Ito, R. Tatsumi, T. Nishimura, T. Ito and A. Hattori

84. The course of rigor and ageing regarding tenderness of pork from carriers and non-carriers of the RN- allele

    Å. Josell, L. Martinsson and E. Tornberg

85. Characterisation of Piemontese cattle: Histochemical and morphometric characteristics of muscle fibres

    C. Lazzaroni, G. Toscano Pagano and D. Biagini

86. Effects of three different alleles at the RN locus on colour characteristics of pork loin from a Hampshire x Landrace cross

    G. Lindahl, G. von Seth, K. Lundström, Å. Josell, I. Hedebro-Velander, M. Braunschweig and L. Andersson

87. Multiple isoforms of fast and slow troponin-T are expressed in bovine skeletal muscles

    S. Muroya, I. Nakajima, K. Ozutsumi and K. Chikuni

88. An in vitro model system for the study of porcine adipose development

    I. Nakajima, S. Muroya and K. Chikuni

89. Within litter variation on fibre characteristics, production and meat quality traits of pigs from sows fed differently during gestation

    P.M. Nissen and N. Oksbjerg

90. A novel muscle cell growth factor, S-myotrophin, promotes the expression of fast myosin in myotubes developed from C2C12 cells

    T. Ogawa, T. Hayashi, K. Nokade, S. Shiraishi, S. Mori, R. Tatsumi, Y. Ikeuchi and T. Ito

91. Quality pork genes: The application of transcriptome and proteome analysis for the discovery of candidate genes for pork quality and pig welfare – an EU-funded project

    G. Plastow, A.A. Sosnicki, C. Maltin, R. Tilley, A. Diestre, M. Gil, M. Gispert, J.A. Garcìa-Requeiro, T. Smith, M. Cairns, G. Davey, D. Connolly, P. Mormede, A. Foury, S. Dornan, C. Sargent, D. Carrion and R.E. Klont

92. A proteomic approach to compare meat from different species

    P. Roncada, A. Gavirachi, G.F. Greppi and S. Gigli

93. Study of genes involved in the glycolysis of the skeletal muscle to identify genetic markers for meat quality traits in pigs

    V. Russo, L. Nanni Costa, L. Fontanesi, E. Scotti and R. Davoli

94. The comparison of free carnitine contents among various animals and myofiber types

    K. Shimada, M. Fukushima, J. Wakamatsu and M. Mikami

7. ANIMAL PRODUCTION: WELFARE AND ENVIRONMENTAL IMPACT

1. Effect of meteorological conditions on mortality rates during transportation of pigs

   C. Ábrahám, Z. Lakos, G. Hollò, J. Mika M. Midkucza and E. Szũcs

2. Rearing heavier pigs for the purposes of “Prekmurska šunka” (Prekmurje ham) production

   Z. Abrahami-Pani, S. Sever, D. Jeric, P. Zlender and M. Candek-Potokar

3. Effect of organic production on the welfare and meat quality of Kabir chicken

   R. Branciari, D. Ranucci, R. Mammoli and M. Severini

4. Use of rumen-protected lysine and methionine in lactating goats: Effects on the chemical and amino acid composition in the meat of kids

   V. Chiofalo, B. Capogreco and B. Chiofalo

5. Fatty acid composition of subcutaneous fat from dry-cured forelegs of pigs fed on diets with chestnuts and sugar-beet pulp

   A. Cobos, A. Veiga and O. Dìaz

6. Intramuscular fat deposition pattern in female finisher pigs in Western Australia

   D.N. D’Souza, F.R. Dunshea, D. Suster, D.W. Pethick, J.R. Pluske and B.P. Mullan

7. Effects of processed corn and soybean meal on carcass and meat quality characteristics of beef steers

   L. Faucitano, M. D’Amours, R. Berthiaume, G. Roy, D. Pellerin and D.R. Ouellet

8. Effect of feeding management during the growing period and slaughter weight on carcass and meat quality of finishing double-muscled bulls

   L.O. Fiems, S. De Campeneere, J.L. De Boever, J.M. Vanacker and D.L. De Brabander

9. Variability of intramuscular fat in Duroc-crossed slaughter pigs: Effect of slaughter weight, nutrition and boar

   J.P. Garnier, M. Jerez, J. Fornos, N. Brovia and D. Carrion

10. Feasibility for ecological livestock production in the subhumid Pampas region, Argentina

    C.A. Gonella, L.A. Pérez, R.A. Hernández, M. Dìaz-Zorita and A.C. Homse

11. Comparison of slaughter value and meat quality of four-breed crosses with Polish Large white purebred fatteners

    E. Grzeskowiak, A. Borys, K. Borzuta, J. Strzelecki and D. Lisiak

12. Influence of rearing conditions of cull sow (indoor vs. outdoor with pasture) on raw meat composition and cured bacon quality and sensorial traits

    A.S. Guillard, B. Lebret, F. Berger and J.L. Vendeuvre

13. Effect of feeding Danish Acorn (Quercus robur L.) on meat and eating quality in pigs – a pilot study

    L.L. Hansen, C. Bejerholm, C. Claudi-Magnussen, J.H. Nielsen, M.T. Jensen, F.W. Oudshoorn and H.J. Andersen

14. Results on technological and sensory meat quality of once-bred sows in a seasonal production system

    A. Heyer, K. Lundström and L. Rydhmer

15. The carcass proximate and fatty acid composition of boar goats and South African Mutton Merinos raised under intensive feedlot conditions

    L.C. Hoffman, R. Sheridan and A.V. Ferreira

16. Pork quality abd cutting yields of breeding pigs in Finland

    M. Honkavaara and M. Puonti

17. Australian sheep meat 1. Effect of sheep type on meat quality

    D.L. Hopkins, J.M. Thompson, S. Baud and D.W. Pethick

18. Australian sheep meat 2. Effect of sheep type on eating quality

    D.L. Hopkins, J.M. Thompson, S. Baud and D.W. Pethick

19. Effect of slaughter weight and breed on volatile compounds of cooked beef from Spanish local breeds

    K. Insausti, E. Petri, P. Eguinoa, C. Gorraiz, M.V. Goñi, M.V. Sarriés, G. Indurain, P. Alberti and M.J. Beriain

20. Influence of breed and sex on carcass and meat quality traits in pigs

    G. Kušec, G. Kralic and A. Petricevic

21. Neural, physiological and behavioural observation after head-only electrical and captive needle stunning of African catfish (Clarias gariepinus)

    E. Lambooij, J.W. van de Vis, R.J. Kloosterboer and M.A. Gerritzen

22. Effects of using chickpeas (Cicer arietinum L.) as an alternative protein and energy source: Lamb growth and meat quality

    M. Lanza, M. Bella, A. Priolo and D. Barbagallo

23. Influence of rearing conditions (indoor vs. outdoor with pasture) on carcass, back fat and muscle traits of cull sows

    B. Lebret, A.S. Guillard and F. Berger

24. “Nero siciliano” pigs reared in plein air and lived in extensive condition: Data on tissue separation of fresh ham and shoulder

    L. Liotta, V. Chiofalo, A. Zumbo and L. Chiofalo

25. Quality of pig carcasses of different breeds and breed combinations

    A.B. Lisitsyn, Y.V. Tatulov, T.M. Mittelshtein, L.F. Karmysheva, N.N. Kolomiets and S.A. Grikshas

26. Quality of pork depending on pig genotypes and meatiness range

    A. Lyczynski, E. Pospiech, M. Urbanik, M. Kocwin-Podsiadla, E. Rzosinska, Z. Barkowiak, B. Mikolajczak and B. Grzes

27. Productivity traits and meat quality of pigs fed with an organic diet containing a new type of lupin

    H. Maribo and C. Claudi-Magnussen

28. Effect of diet composition, physiological state and age on fibre type properties of M. longissimus dorsi in sheep

    P. Marinova

29. Preliminary study on fatty acid composition and the occurence of trans-octadecenoic acid (trans-C18:1) of adipose tissue of beef reared with two different systems

    G. Martino. A. Gramenzi, S. Cristofanelli, N. Simone and M.N. Haouet

30. Slaughtering traits and meat quality in Marchigiana cattle breed

    D. Matassino, C.M.A. Barone, P. Colatruglio, A. Zullo, D. Fornataro, V. Incoronato and M. Occidente

31. NBQA-2000: Survey of U.S. carcass characteristics related to quality, quantity and value of fed steers and heifers

    D.R. McKenna, D.L. Roeber, P.K. Bates, T.B. Schmidt, D.S. Hale, D.B. Griffin, J.W. Savell, J.C. Brooks, J.B. Morgan, T.H. Montgomery, K.E. Belk and G.C. Smith

32. NBQA-2000: Survey of U.S. cattle characteristics related to quality, quantity and value of fed steers and heifers

    D.R. McKenna, D.L. Roeber, P.K. Bates, T.B. Schmidt, D.S. Hale, D.B. Griffin, J.W. Savell, J.C. Brooks, J.B. Morgan, T.H. Montgomery, K.E. Belk and G.C. Smith

33. Qualitative characteristics of turkey carcasses in dependence of fattening period

    S. Mitrovic, S. Bogosavljevic-Boskovic and Z. Gajic

34. Longissimus dorsi chemical composition of Bos indicus and Bos indicus x Bos taurus crossbred steers finished in pasture system

    F.B. Moreira, N.E. Souza, M. Matsushita and I.N. Prado

35. Influence of the strain on meat quality parameters of Iberian pig

    M.E. Muriel Blanco, J. Ruiz Carrascal, M.J. Petròn Testòn and M.T. Antequera Rojas

36. The relevance of natural behaviour for Podolian cattle

    F. Napolitano, A. Braghieri, D. Brancieri, C. Pacelli and A. Girolami

37. Effect of breed, castration and finishing period on the sensory quality of beef from extensive systems

    M. Oliván, K. Osoro, M. Mocha, P. Garcìa, A. Martìnez, N. Aldai and L. Guerrero

38. Longissimus dorsi fatty acids composition of Bos indicus and Bos indicus x Bos taurus crossbred steers finished in pasture systems

    I.N. Prado, F.B. Moreira, M. Matsushita and N.E. Souza

39. Effect of duration of feeding diets rich in N-3 PUFA to Belgian Blue double-muscled young bulls, on the incorporation of long-chain N-3 and N-6 PUFA in the phospholipids and triglycerides of the Longissimus thoracis

    K. Raes, A. Balcaen, E. Claeys, S. De Smet and D. Demeyer

40. Effects of lamb feeding with suckling feeds containing ω-3 polyunsaturated fatty acids. 1. Productive performances, slaughtering data and carcass quality traits

    M. Ragni, A. Caputi Jambrencghi, L. Melodia, F. Bozzo and A. Vincenti

41. Organic farming of Chianna cattle: Animal welfare and meat quality traits

    D. Ranucci, R. Branciari, R. Mammoli and M. Severini

42. Intensive feeding of Norwegian young bulls and its effects on muscle carbohydrate concentration, ultimate-pH and beef quality

    E. Rasten and N.M. Wahlgren

43. Effects of different levels of ractopamine, digestible lysine and metabolizable energy on pork composition and tenderness

    M.S. Rubio, P.A. Velásquez-Madrazo, J.A. Cuaròn, M. Balderas, G. Barcìa-Bautista, A. Castaño and J.J. Lòpez-Espinosa

44. Muscle lipid composition of Iberian pig meat as related to genetic line

    J.F. Tejeda, C. Garcìa, E. Muriel and T. Antequera

45. Different weaning system of lamb fattening at pasture on fatty acid composition

    S. Velasco, V. Cañeque, C. Pérez, S. Lauzurica and F. Huidobro

46. Physical characteristics of the meat of “Nero siciliano” pigs living in extensive condition

    A. Zumbo, B. Chiofalo, L. Liotta and L. Chiofalo

8. NEW TECHNOLOGIES IN MEAT PROCESSING AND PACKAGING

1. Estimating lamb carcass composition using BIA

   P. Allen, B. McGeehin and J.P. Hanrahan

2. Predicting retail cutting yield of Venezuelan beef carcasses

   O.G. Atencio-Valladares and N. Huerta-Leidenz

3. Bioelectrial impedance measurements on beef carcasses for the prediction of carcass lean content

   A. Balcaen, M. Seynaeve, E. Claeys and S. De Smet

4. Frozen ham salting/thawing by brine vacuum impregnation

   J.M. Barat, R. Grau, M.J. Pagan and P. Fito

5. The effect of pre-rigor temperature on the ageing potential of kangaroo meat

   A.J.W. Beaton, N.B. Spiegel, P.C. Wynn and J.M. Thompson

6. Prediction of beef carcass composition from bioelectrical impedance data

   Z. Bohuslavek and P. Pipek

7. Computer vision for lamb grading: Statistical and neural network analyses

   M.R. Chandraratne, D. Kulasiri, S. Samarasinghe, C. Frampton and R. Bickerstaffe

8. Purification, biochemical characteristics of transglutaminase from Streptoverticillium kentuckense and its application in meat processing

   M.T. Chen, Y.W. Yeh and D.C. Liu

9. Optimal single site for grading carcasses

   A. Fortin, A.K.W. Tong and W.M. Robertson

10. In vivo prediction of carcass composition of fattening young stock using X-ray computer tomography in calves

    G. Holló, E. Szũcs, J. Tõzsér, Z. Andrássy, I. Repa and I. Holló

11. Ultrasonic scanning and carcass measurements for predicting marbling in Pirenaica bulls

    G. Indurain, K. Jimeno, M.V. Goñi, M.V. Sarriés, L. Alfonso, P. Eguinoa, K. Insausti, J.A. Mendizabal, A. Purroy and M.J. Beriain

12. Submersion aging of vacuum-packed Hanwoo meat in cold water

    S-T. Joo, G-H. Kang, J-Y. Jeong, H-K. Lee, H-S. Yang and G-B. Park

13. Effects of aging on quality characteristics of goat Longissimus dorsi muscle

    I.T. Kadim, O. Mahgoub, D.S. Al-Ajmi and R.S. Al-Maqbaly

14. Marbling assessment of meat

    Z.A. Kruk, W.S.Pitchford, B.D. Siebert, M.P.B. Deland and C.D.K. Bottema

15. Usage of clean cultures and industrial preparations from lactic-acid bacteria for modification of secondary meat raw materials

    V.B. Krylova and O.N. Vitrenko

16. Investigation on spectral analysis of ultrasound echo signals for non-destructive estimation of the intramuscular fat content of the Longissimus muscle of pigs in vivo and post mortem

    D. Mörlein, F. Rosner, S. Brand, K-V. Jenderka and M. Wicke

17. Effect of vacuum packaging on microbial count and quality traits of M. longissimus thoracis from Charolaise young bulls

    E. Novelli, S. Segato, V. Giaccone, F. Gottardo, G. Cozzi, P. Catellani, S. Preciso, G. Fregolent and I. Andrighetto

18. Effect of rapid cooling on the quality of turkey breast meat

    F. Obanor, J.D. Morton and R. Bickerstaffe

19. New fresh beef processing procedures to ensure consistent eating quality

    A. O’Sullivan, A. White, D.J. Troy and E. O’Neill

20. Use of modified atmosphere to extend the shelf life of chicken breast fillets

    C.I.G.L. Sarantòpoulos, C.C. Contreras, M.T.E.L. Galvão and R. Schramm

21. Shelf life of chicken fillets with cheese sauce stored in a low CO/high CO2 atmosphere

    O. Sørheim, P.M. Kjærnes, H. Sundell and P. Lea

22. Predicting carcass meat yield and meat quality of Hanwoo (Korean native cattle) steers using ultrasound technology

    Y-H. Song, S-J. Kim and S. K. Lee

23. The meatlogger – A cordless thermometer

    L. Bager Christensen, A.J. Rasmussen, M. Hviid and C. Borggaard

24. Comparison of ISFET and glass electrode instruments for determination of pH in pig meat in relation to water-holding capacity

    H. Busk and A.H. Karlsson

25. Time/temperature recording with data-loggers and development of a specific software for cumulative abuse measurement

    B.T. Cenci Goga, R. Selvaggini, J.E.L. Corry, F. Aloisio, D. Miraglia and A. Vizzini

26. Dielectric spectroscopy as a tool for food process control

    S. Clerjon and J-L. Damez

27. The use of near infrared reflectance spectroscopy to assess tenderness, colour and pH in lamb Longissimus muscle

    D. Cozzolino, G. Brito and R. San Julian

28. Near infrared reflectence spectroscopy to predict muscle origin in beef production systems in Uruguay

    D. Cozzolino, D. De Mattos and D. Vaz Martins

29. Non destructive assessment of meat ageing using electrical impedance anisotropy

    J-L. Damez, J. Lepetit, L. Desneux, S. Clerjon and R. Favier

30. On-line prediction of technological and organoleptic properties of beef by near infrared spectroscopy

    O. Dotreppe, S. Lambotte, B. Leroy, H. Lecocq, A. Clinquart and L. Istasse

31. Estimating the connective tissue content of comminuted commercial beef and pork grades using two different autofluorescence methods

    B. Egelandsdal, O.F. Roaldset, F. Lundby, C. Lindemann, M. Solhaug and J.P. Wold

32. Optimization of conditions for volatile compounds analysis by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS)

    M. Garcia-Esteban, D. Ansorena, E. Muñoz, I. Astiasarán and J. Bello

33. Liquid smoke and its effect on the oxidative stability of the lipids of pork adipose tissue

    M.D. Guillén and N. Cabo

34. Volatile and less volatile components in Spanish smoked sausage studied by SPME and GC/MS. Role of the casing in the smoking process

    M.D. Guillén, J. Salmeron and C. Casas

35. The fatty acid composition of different bovine adipose tissues in relation to the proton pulse NMR relaxation measurements

    G. Holló, P. Bogner, I. Holló, J. Tõzsér, E. Szũcs and I. Repa

36. A “new” prediction -method for storage stability of sliced frozen dry sausages using ultra violet (UV) light

    P. Kirsch and A. Fischer

37. Appraisal by NIRS or by laboratory analyses of housing effects in young bulls

    G. Masoero, G. Destefanis, G. Bergoglio and A. Brugiapaglia

38. Drying meat samples for the NIRS analyses: Application to appraise housing effects in rabbits

    G. Masoero, G. Bergoglio and R. Chicco

39. Prediction of technological and organoleptic properties of porcine meat by near infrared spectroscopy

    A. Meulemans, O. Dotreppe, B. Leroy, H. Lecocq, L. Istasse and A. Clinquart

40. Developing a non-invasive model system for the quantification of sodium movements during meat curing

    C. Vestergaard, J. Risum and J. Adler-Nissen

41. Towards a modeling approach to monitoring moisture uptake and retention by ice-water chilled broiler chickens

    L.L. Young

42. Textural characteristics of frankfurters thermally processed (F0=3.0-3.3) in retort pouches

    J.C. Acton, D.L. Burge, R.K. Friesen and S. Kartika

43. Influence of albedo on color in dry-cured sausage model system

    L.F. Aleson-Carbonell, J.M. Fernández-Ginés, E. Sayas-Barberá, J. Fernández-López, C. Navarro, E. Sendra and J.A. Pérez-Alvarez

44. Properties and application of collagen dispersions from meat industry secondary raw materials

    L.V. Antipova, I.A. Glotova, A.N. Kuznetsov and V.K. Kurchaeva

45. New ways of rational use of slaughter animals blood for food aims

    L.V. Antipova, S.S. Antipov and O.T. Ibragimova

46. Physicochemical and sensory properties of low-fat pork patties containing carrageenan, konjac flour, locust bean gum and soy protein isolate

    S.H. Cho, K.B. Chin, B.Y. Park, Y.M. Yoo, J.H. Kim, Y.K. Kim and J.M. Lee

47. The effects of dietary fibres on the properties of pork sausages

    E.M. Desmond and D.J. Troy

48. Production of methyl ketones by Staphylococcus carnosus 833 strain

    S. Fadda, S. Leroy-Sétrin and R. Talon

49. Screening of Staphylococci on their ability to produce ketones

    S. Fadda, S. Leroy-Sétrin, A. Diot and R. Talon

50. Texture investigation of reconstructed prefried and crumbled meat slices

    J. Fenyvessy, F. Eszes and K. Horváthné-Almássy

51. Chemical, microbiological and sensory characteristics of Saucisson made with starter culture and biopreservative

    J. Fernández-Salguero, C. Mata and R. Gómez

52. Goat meat and beef protein in sodium or potassium chloride mixed with kappa-carrageenan and gellan. Textural implications

    I. Guerrero and A. Totosaus

53. Improving the process of smoking frankfurters by measuring the surface activity of water

    M. Hermle, U. Leutz and A. Fischer

54. Texture formation in semi-dry fermented sausages: A reproducible process?

    J.H. Houben and B.J. van’t Hoof

55. Pressure/heat treatments effects on protease activity of beef extract

    F. Jiménez Colmenero, J. Carballo and S. Cofrades

56. Effect of pigment of red beet and chitosan on reduced nitrite sausages

    J.O. Kang, D.J. Lee and I.H. Hwang

57. Amaranth corn processed product – Perspective additive during manufacture of meat products

    Z.A. Kozina, L.V. Uzhukina and G.P. Goroshko

58. Utilization of enzyme preparations from Yarrowia lipolytica for collagen isolation from pig skin

    G. Krasnowska, W. Kopec, J. Chrzanowska, O. Bobras and B. Sobków

59. The new technology of combined meat products on the base of protein-protein interaction between myofibrillar proteins (MFP) and glycinin-T

    N.G. Krokha and R.R. Hugaev

60. Physical characteristics and acceptability of cook-in-bag cured hams as affected by collagen fiber, carrageenan and isolated soy protein addition

    A.L.S.C. Lemon, M.M. Harada, K.M.A.B. Cipolli, J.R. Gonçalves and M.C. Rodrigues

61. Catabolism of leucine by Staphylococcus carnosus 833 strain

    S. Leroy-Sétrin and R. Talon

62. Application of gelatine coatings to convenience-style pepperoni pieces to extend shelf-life stability when held under commercial packaging systems

    L. Liu, R. Villegas, T.P. O’Connor and J.P. Kerry

63. Different packaging conditions to improve the shelf-life of fresh pork sausages

    L. Martinez, D. Djenane, J.A. Beltrán and P. Roncalés

64. Accelerating effect of milk whey peptides on color formation in meat products

    M. Muguruma, T. Nishi, S. Kawahara, J. Yamauchi, H. Fujino, R. Sakata and T. Okayama

65. Effect of mechanical tenderisation and tumbling time on the processing characteristics and tenderness of cooked roast beef

    Z. Pietrasik and P.J. Shand

66. Biotechnology in designing of meat products

    I.A. Rogov, L.S. Kuznetsova, A.G. Snezhko, Z.S. Borisova and E.G. Rozantsev

67. Effect of phosphate, caseinate and soy protein concentrate on water and fat binding of low-salt cooked sausage

    M. Ruusunen, J. Vainionpää, M. Niemistö and E. Puolanne

68. Tenderization of hog casing by enzyme treatment

    R. Sakata, H. Morita, T. Oshida, T. Nishiumi and O.S. Braathen

69. Effects of citrus fiber on the sensory and textural properties of beef bologna

    M.E. Sayas, J. Fernandez-López, J.A. Pérez-Alvarez, J.M. Fernández-Gines, E. Sendra and C. Navarro

70. Chemical properties of restructured bonelss pork produced from PSE and RFN pork utilizing modified food starch, sodium caseinate and soy protein concentrate

    M.W. Schilling, N.G. Marriott, J.C. Acton and C.Z. Alvarado

71. Preservation of raw casing materials with the aim of improving quality characteristics during storage at positive temperatures

    Y.V. Tatulov, N.M. Krekhov and I.V. Sus

72. Effect of acid hydrolysis on the solubility of proteins and the structure of sausages

    M. Tikk, K. Pollumees, A. Karus and M. Rei

73. A fermented meat model system for studies of microbial aroma formation

    K. Tjener, L. Andersen, L.H. Stahnke and J. Martinussen

74. Use of dried fermented meat in production of dry sausage

    K. Ulmer and A. Fischer

75. Sensory and textural characteristics of low-fat and sodium reduced sausages using kappa-carrageenan and other ions

    A.R. Velázquez-Martinez, R.H. Alfaro-Rodriguez and A. Totosaus

76. High pressure effect on myofibril and meat patty of chicken pectoral muscle

    K. Yamamoto, T. Yoshida, K. Noshiroya and T. Iwasaki

77. The quality of rabbit meat frankfurters with modified fatty acid composition

    B. Zlender, A. Rajar, L. Gasperlin and T. Polak

9. MEAT SAFETY

1. Prevalence of Salmonella spp. in poultry meat

   V. Atanassova and C. Ring

2. Variable survival of Escherichia coli O157 isolates due to drying on concrete

   S.M. Avery and S. Buncic

3. Sampling considerations for herd-level measurement of faecal Escherichia coli antimicrobial resistance in different types of calves, pigs and turkeys production

   G. Bertrand, I. Bouvarel, H. Morvan, P. Sanders and Y. Regraff

4. Quantitative assessment of alachlor with ELISA test in water used in meat technology

   N. Brdaric, L. Zahirovic, T. Muhic-Sarac and J. Krasni

5. A rapid impedimetric procedure for enumerating Escherichia coli and gram negative bacteria in meat

   A. Butturini, M. Conter, L. Cavilli, E. Del Puppo and R. Chizzolini

6. Biogenic amine content of Turkish Soudjouck (Sucuk) samples

   S. Cosansu and K. Ayhan

7. Suitability of Ridascreen® enzyme immunoassay to detect verotoxins in food

   F. Doll and H. Weber

8. Bacteriological evaluation of grilled deboned chicken

   T. El-Khateib

9. Cooling of meat products and food safety

   F. Eszes

10. Effect of potassium sorbate and Nigella sativa on the growth and survival of Y. enterocolitica inoculated into minced meat

    S. Fathi, Y. Hefnawy, M. Sabah and A. Abd El-Malek

11. Bacterial contamination comparative assessment in high- and low-capacity slaughterhouse

    A. Giuffrida, G. Ziino, M. Panebianco, M. De Fino and A. Panebianco

12. Factors affecting the meat hygiene scores of sheep arriving at abattoir and the subsequent bacterial carcase contamination

    V.J. Hedges, D.W. Deakin, M. Hutchison and M.H. Davies

13. Cholesterol oxides content in animal origin foods and safety consumption of some products

    A. Imperiali, R. Piccinelli, D. Arcella, L. Pizzoferrato and C. Leclercq

14. Effect of temperature and water activity on the recovery of S. typhimurium DT104 in a broth system

    K.J. Kinsella, T.A. Rowe and J.J. Sheridan

15. Relationship between ultimate pH, shelf life and drip loss of pork loins

    R.E. Klont, P.M. Davidson, B. Fields, B.L. Knox, R.L.J.M. Van Laack and A.A. Sosnicki

16. Hygiene monitoring in Styrian slaughterhouses

    J. Köfer and P. Pless

17. Assurance of continuous in coming radiation control of raw materials at meat-processing plants

    A.B. Lisitsyn, S.I. Sukhanova and T.A. Kotenkova

18. Occurence of pathogenic Yersinia pseudotuberculosis in pigs in Finland

    T. Niskanen, M. Fredriksson-Ahomaa and H. Korkeala

19. Comparison between visual and “official” ovine meat inspection

    A. Panebianco, A. Giuffrida, G. Ziino, F. Andolina and S. Agosta

20. Control of toxic elements pollution in intensive production of grass carp (Ctenopharyngodon idella)

    A. Pavlovic, Z. Kevrešan, D. Kelemen-Mašic and A. Mandic

21. The prevalence of bacterial and protozoan foodborne pathogens on abattoir wastes intended for use on agricultural land

    R. Pepperell, J. Massanet-Nicolau, V.M. Allen and S. Buncic

22. Entry sources and routes of contamination of shigatoxin producing Escherichia coli (STEC) in meat processing companies

    R. Pichner and M. Gareis

23. Enterococcal and Staphylococcal evalustion of food handlers and surforces used for meat food products in the city of Tabriz

    V. Razavilar, J. Khandaghi, F. Ehtemam and A. Javadi

24. Identification of dry cured ham mites

    M.D. Recio-Garcia and M.D. Garcia-Cachan

25. Study of different mite rearing systems

    M.D. Recio-Garcia, M.D. Garcia-Cachan and J. Jorrin Novo

26. Comparison of the excision and the swabbing techniques for microbiological sampling of carcasses at abattoirs

    C-A. Reid, M. Hutchinson, A. Small, F. Comrie, D. Wilson and S. Buncic

27. Glial fibrillary acidic protein (GFAP) analyses as detectors of central nervous system tissue in meat products

    G.R. Schmidt, R.S. Yemm, K.D. Childs, J.P. O’Callaghan and K.L. Hossner

28. Detection of central-nervous-system (CNS) tissue on cattle carcasses after sucking off the spinal cord tissue and splitting

    F. Schwägele, M. Moje, K. Troeger and K.O. Honikel

29. The fate of Escherichia coli O157, Salmonella kedougou and Campylobacter jejuni on surfaces commonly present in the cattle lairage environment

    A. Small, C-A. Reid and S. Buncic

30. The occurence and subtyping of Campylobacter jejuni strains isolated from slaughtered poultry and pigs

    I. Steinhauserova, M. Nebola and L. Povolna

31. The growth of Pseudomonas fluorescens and non-pathogenic E. coli in aseptically obtained fresh ground beef stored at 4⁰C and 25⁰C

    Y-M. Sun and H.W. Ockerman

32. Use of pediocin PA-1 producer (Pediococcus pentosaceus TISTR 536) to control Salmonella anatum in Nham (Thai fermented meat)

    A. Swetwiwathana, N. Lotong and A. Fischer

33. Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork

    H. Thippareddi, V.K. Juneja, R.K. Phebus, J.L. Marsden and C.L. Kastner

34. Hygienic conditions of pig carcasses in slaughterhouses according to the 2001/471/CEE decision

    A. Vergara, P. Losito, S. Giacomoni, G. Colavita, L. Ambrosone and A. Ianieri

35. The stability of the content of nitrates and nitrites in semidurable meat products

    L. Zahirovic, N. Brdaric, T. Muhic-Sarac and J. Krasni

36. Microbiological assessment of a frankfurter-type sausage manufacturing process in a small processing plant of Venezuela

    M.E. Zambrano, L. Arenas de Moreno and N. Huerta-Leidenz

37. Determination of 4-hydroxy-2-nonenal in pork products

    E. Zanardi, S. Ghidini, C. Jagersma and R. Chizzolini

10. MEAT AND NUTRITION

1. Selected nutritional and chemical characteristics of uncooked and cooked variety meats

   J.C. Acton, F.B. Wardlaw, R.K. Friesen, R.D. Galyean and S. Phimphilai

2. Presentive effects of orally administrated porcine skeletal muscle components on cigarette smoke-induced DNA damage in mouse organs

   K. Arihara, S. Ueno, Y. Nakashima, S. Ishikawa and M. Itoh

3. Fat gains during pan frying of pork and beef cuts

   I. Clausen and L. Oversen

4. The dietetic value of ostrich meat

   L. Ferrara, D. Montesano and S. Castaldo

5. Influence of different double sided contact grilling equipment on heterocyclic amine content in hamburgers

   M. Gibis, A. Schoch and A. Fischer

6. Occurence of conjugated linoleic acid in Longissimus muscles of water buffalo (Bubalus bubalis) and Zebu-type cattle raised under Savannah conditions and killed at two constant ages

   M.M. de Giuffrida, L. Arenas de Moreno, M.J. Beriain and N. Huerta-Leidenz

7. Effect of dietary cholesterol and oxidation products on metabolical change of the liver tissues in rabbits

   S-J. Hur, G-B. Park and S-T. Joo

8. Peptide inhibitor of angiotensin I-converting enzyme derived from porcine troponin C

   K. Katayama, M. Tomatsu, S. Kawahara, J. Yamauchi, H. Fuchu, M. Sugiyama, Y. Kawamura and M. Muguruma

9. The profile of fatty acids in intramuscular fat of chickens

   G. Kralik and S. Ivankovic

10. Minor fatty acids in fats from beef and boer-goats

    D. Kühne

11. Functional classification of direct food additives used in production of baby foods

    N.N. Lipatov, O.I. Bashkirov and A.L. Gevorgyan

12. Computer-aided analysis of food adequacy of animal raw materials as used for production of polycomponent foods for child nutrition

    N.N. Lipatov, O.I. Bashkirov, N.V. Timoshenko, A.L. Gevorgyan and L.V. Neskoromnaya

13. Contribution of meat and meat products to the daily intakes of some micronutrients in Italy

    G. Lombardi-Boccia, S. Lanzi and A. Aguzzi

14. Methodological aspects in the heme iron determination in red meats

    G. Lombardi-Boccia, B. Martínez Domínguez and A. Aguzzi

15. Fatty acid composition and cholesterol content of beef from Podolian and Limousine x Podolian cattle

    I. Marisco, G.F. Cifuni, A.M. Riviezzi, C. Pacelli and A. Girolami

16. Evaluation of antioxidative activity of meat derived compounds and their synergistic effect with plant antioxidants

    M. Miwa, A. Kinoshita and E. Sugai

17. Nutritional advantages of dry fermented sausages elaborated with vegetable oils

    E. Muguerza, D. Ansorena, O. Gimeno and I. Astiasarán

18. Angiotensin I-converting enzyme inhibitory peptides in a chicken breast muscle extract

    T. Nishimura, A. Saiga, T. Okumura, T. Makihara, S. Katuta, T. Simizu and R. Yamada

19. Assessment of honey as a functional ingredient in cooked pork meat

    M. O’Connell, J.P. Kerry, S. Fanning and D. Gilroy

20. Effect of virgin olive oil phenols on the formation of heterocyclic amines during frying of beef burgers

    E. Prater, V. Fogliano and K. Skog

21. Putative prejudicial and beneficial biologically active components of ruminant meats

    J.A.M. Prates, M.A.G. Quaresma and C.M.P. Mateus

22. Effect of feeding heme-iron on the quality of boars pork meat

    J.A. Ramirez, E. Esteve-Garcìa, M.A. Oliver, I. Gobantes and J. Polo

23. Cholesterol and fat contents of Barrosã meat as influenced by sex and muscle site

    L.C. Roseiro, P. Costa and C. Santos

24. Comparison of cholesterol determination in meat by colorimetric and HPLC methods

    L.C. Roseiro, P. Costa and C. Santos

25. Vitamin content of Parma ham

    G. Saccani, G. Parolari and L. Gabba

26. Human T cell epitopes of bovine serum alubumin, the major beef allergen

    S. Tanabe, R. Shibata and T. Nishimura

27. Medical and biological aspects of development of curative and preventive product correcting deficiency of calcium and iodine in the organism

    A.V. Ustinova, L.I. Dinzburg, N.E. Belyakina and N.V. Timoshenko

28. Effects of lamb feeding with suckling feeds containing ω-3 polyunsaturated fatty acids. 2. Chemical composition and fatty acid profile lamb meat

    A. Vicenti, A. Ragni, M.A. Colonna, V. Megna and G. Vonghia