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Global meat aspects – Openning session
The value and necessity of animal production Global meat outlook: consequences of political tensions and other challenges in the meat sector
Sustainability in meat production
Advancing the valorization of meat co-products in food, pet food, and biomedicine applications SHAPING LIVESTOCK PRODUCTION TOWARDS SUSTAINABILITY FOR ENHANCED ANIMAL PRODUCTIVITY, MUSCLE GAIN, AND MEAT QUALITY TOWARDS A ‘ONE QUALITY’ APPROACH INTEGRATING INTRINSIC AND EXTRINSIC PORK QUALITY DIMENSIONS TO FOSTER THE SUSTAINABILITY OF PORK PRODUCTION: A STUDY COMBINING PIG GENETICS AND FEEDING STRATEGIES UPCYCLING OF DRY-AGED BEEF CRUST INTO POTENT BIOACTIVE MATERIALS THROUGH ENZYMATIC HYDROLYSIS DRY-AGED MEAT QUALITY IN VEAL CALVES FED WITH MILK WHEY DIFFERENT STABILIZATION MECHANISMS OF SAUSAGE MEAT BATTERS DEPENDING ON THE FAT SOURCES: PORK FAT VS. AGAR-BASED EMULSION GEL DEVELOPMENT OF NEW BIOPLASTIC PACKAGING FROM SEAWEED WASTE: IMPROVED MICROBIOLOGICAL QUALITY OF PORK EDIBLE FILM BASED ON POLYSACCHARIDES FROM THE SEAWEED ULVA INTESTINALIS TO IMPROVE THE SHELF LIFE OF REFRIGERATED PORK BIO-BASED PACKAGING FOR CHICKEN MEAT PRESERVATION: ALGINATE COATINGS ENRICHED WITH PLANT EXTRACTS AND NISIN FUNCTIONAL PROPERTIES OF DRAGON FRUIT AND MULBERRY POWDER IN RESTRUCTURED PEKIN DUCK JERKY CAROB GERM BY-PRODUCT AS AN ALTERNATIVE PROTEIN SOURCE IN LAMB: EFFECT ON GROWTH PERFORMANCE AND MEAT QUALITY VALORIZATION OF A PROTEIN FRACTION FROM PORCINE SPLEEN SUSTAINABLE MEAT PRODUCTION – RECIRCULATION OF BLOOD FOR CULTIVATED MEAT WHAT CAN WE LEARN ABOUT THE CARBON FOOTPRINT OF PIG PRODUCTION FROM A SYSTEMATIC REVIEW AND META-ANALYSIS OF LIFE CYCLE ASSESSMENT STUDIES? ENHANCING SANITATION IN RED MEAT PROCESSING: A NOVEL ENZYMATIC APPROACH UTILIZATION OF WAX-BASED OLEOGELS AS A SOLID FAT REPLACER IN PLANT-BASED MEAT ANALOGUES QUALITY CHARACTERISTICS OF LOW-FAT SAUSAGE USING CULTURED MUSHROOM MYCELIUM SENSORY EVALUATION OF CHICKEN MEAT COATED WITH ALGINATE ENRICHED WITH PLANT EXTRACTS AND NISIN QUALITATIVE ANALYSIS OF VOLATILE COMPOUNDS IN BEEF BURGERS WITH DIFFERENT TYPES OF PACKAGING INSTRUMENTAL COLOR STABILITY OF FROZEN BEEF BURGERS IN DIFFERENT PACKAGINGS EFFECT OF CAROB GERM, AS AN ALTERNATIVE PROTEIN SOURCE IN LAMBS, ON MEAT OXIDATIVE STABILITY BIOACTIVE COMPOUNDS AS AN ALTERNATIVE TO VITAMIN E IN BEEF SHELF LIFE MILK PRODUCTION MEASUREMENT IN RUBIA GALLEGA SUCKLER COWS AND ITS EFFECT ON CALF FATTENING CHARACTERISATION OF PIGS’ TESTICLES GENETIC INNOVATION AS A PATHWAY FOR CARBON REDUCTION COMPARISON ON THE RHEOLOGICAL, PHYSICOCHEMICAL, AND TEXTURAL PROPERTIES OF SESAME MEAL PROTEIN ISOLATE AND SOY PROTEIN ISOLATE AS NOVEL PROTEIN SOURCES FOR MEAT ANALOGS QUANTITATIVE DESCRIPTIVE ANALYSIS OF BURGERS THAT USE INSECT “ACHETA DOMESTICUS” PROTEIN PARTIALLY REPLACING BEEF PROTEIN APPING THE WATER CONTENT AND WATER ACTIVITY IN CROSS-SECTION OF TRADITIONAL NORWEGIAN DRY-CURED SAUSAGE DURING THE DRYING PERIOD SENSORY IMPLICATIONS OF DEEP CHILLING OF HAM THE IMPACT OF ARTIFICIAL INTELLIGENCE INTEGRATION ON ENERGY CONSUMPTION IN MEAT STORAGE FACILITIES ACE-I INHIBITORY PEPTIDES FROM BOVINE HEART HYDROLYSATES IMPACT OF ULTRASOUND ON THE ENZYMATIC HYDROLYSIS OF BOVINE TRACHEAS TO GENERATE POTENTIAL ANTIDIABETIC PEPTIDES IMPROVING THE SUSTAINABILITY OF PIG TRUCKS CLEANING AND DISINFECTION PROCEDURES
Traditional meat products and innovative trends
Umami and koku peptides in traditional meat products AT THE HEART OF NOSE-TO-TAIL EATING – EXPLORING THE SENSORY CHARACTERISTICS OF OFFAL EVALUATION OF POTATO PROTEIN ISOLATE IN THE MANUFACTURING OF HYBRID EMULSIFIED COOKED SAUSAGES SENSORY AND SHEAR FORCE EVALUATIONS OF FOODSERVICE TENDERLOIN STEAKS (M. PSOAS MAJOR) SOURCED FROM DIFFERENT MARKET CLASSES OF US DOMESTIC AND IMPORTED BEEF ZINC-PROTOPORPHYRIN DOES NOT AFFECT RED RING OCCURRENCE IN DRY-CURED HAM EVALUATION OF FATTY ACIDS, AND SENSORY PROPERTIES OF MEAT (Sus scrofa domestica) PROCESSED BY SOUS VIDE TECHNOLOGY EFFECT OF RED PITAYA POWDER (Hylocereus guatemalensis) AS NATURAL ANTIOXIDANT IN ALPACA MEAT SAUSAGE (Vicugna pacos) PROCESSED BY SOUS VIDE THE INFLUENCE OF BREED CHARACTERISTICS ON THE PHYSICOCHEMICAL PROPERTIES OF LAMB MEAT INTEGRATION OF MICROBIAL LOADS AND SPOILAGE GAS SENSORS OF GROUND BEEF FROM LEAST – COST RAW MATERIAL SOURCES EVALUATION OF THE EFFECTS OF PARTIAL REPLACEMENT OF MEAT BY TENEBRIO MOLITOR MEAL ON THE PHYSICOCHEMICAL PROPERTIES OF MODEL MEAT SYSTEMS EFFECT OF THE ADDITION OF NETTLE LEAF EXTRACT ON THE OXIDATIVE STABILITY AND PHYSICOCHEMICAL QUALITY OF HEAT-TREATED SMOKED MEAT PRODUCTS THE FUTURE IS NOW: THE USE OF THYMUS CITRIODORUS AND SALVIA ELEGANS AS ALTERNATIVES TO NITRITE IN MEAT PRODUCTS UTILIZATION OF BIGEL STRUCTURES AS FAT REPLACERS IN TURKISH FERMENTED SAUSAGE: EFFECTS ON QUALITY AND PROCESSING EFFECTS OF ABELMOSCHUS MANIHOT FLOWER SUPPLEMENTATION ON BROILER QUALITY CHRACTERISTICS AND STORAGE STABILITY UNDERSTANDING THE FACTORS AFFECTING PORK BELLY SHELF LIFE AT RETAIL FERMENTATION AND MICROBIOLOGICAL GROWTH IN DRY-FERMENTED SAUSAGES AND THEIR HYBRID ANALOGUES MORPHOLOGICAL STUDY ON THE FORMATION OF ZINC PROTOPORPHYRIN IX IN PARMA HAM THE ROLE OF STARTER CULTURES IN PEPTIDE FORMATION AND ANTIOXIDANT ACTIVITY IN TURKISH FERMENTED SAUSAGE (SUCUK) FERMENTED HYBRID MEAT PRODUCTS FUNCTIONAL APPLICATION OF BARBERRY EXTRACT IN PASTIRMA: INHIBITION OF NITROSAMINES FORMATION AND OXIDATIVE CHANGES DURING REFRIGERATED STORAGE OYSTER MUSHROOM (PLEUROTUS OSTREATUS) AS A NATURAL SALT SUBSTITUTE IN FERMENTED SAUSAGES (SUCUK): EFFECTS ON TEXTURE AND QUALITY STAPHYLOCOCCI AND ZNPP-CONTAINING LIVER EXTRACT AS NITRITE-FREE ALTERNATIVES ENHANCING THE RED COLOUR OF DRY-FERMENTED MEATS MICROBIAL, TECHNOLOGICAL, AND SENSORY CHARACTERIZATION OF DRY- AND WETAGED ALBERA BEEF IMPACT OF MAGNOLIA DENUDATA EXTRACT ON THE OXIDATIVE STABILITY OF CHICKEN SAUSAGE COMPARATIVE ANALYSIS OF NUTRITIONAL COMPONENTS AND SENSORY PROPERTIES IN PATTIES MADE FROM HANWOO BEEF AND PLANT-BASED MEAT ANALOGUES IMPACT OF SPICES AND SUGARS ON DRY-CURED LOIN AROMA ENHANCEMENT IN QUALITY OF MEAT PATTIES WITH NATURAL MARINATION INGREDIENTS MARINATION WITH POMEGRANATE (PUNICA GRANTUM L.) PEEL EXTRACT ENHANCES THE STORAGE STABILITY OF BREAST MEAT PRODUCT FROM KOREAN NATIVE CHICKEN EFFECTS OF CODIUM FRAGILE ON THE MANUFACTURING PROCESS AND QUALITY CHARACTERISTICS OF FERMENTED SAUSAGE AS A SALT REPLACER EXPLORING ORGANIC AND CONVENTIONAL CURING INGREDIENTS: IMPACTS ON DELISTYLE TURKEY QUALITY AND SENSORY TRAITS , Erin M. Silva2 , Steven C. Ricke1 , and James R. Claus1 +PHOTOMETRIC DETERMINATION OF THE TYROSINE CONTENT IN DRY-CURED HAM SHOWING WHITE FILM THE IMPACT OF TEXTURED PEA PROTEIN ON THE COLOR PROPERTIES OF HYBRID MINCED MEAT PRODUCTS SENSORY PROFILE OF READY-TO-EAT ROASTED SUCKLING PIG THE APPLICATION OF INNOVATIVE MARINADES TO BEEF AND DEER SOUS-VIDE PRODUCTS CHARACTERISATION AND NUMERICAL MODELLING OF WATER AND SALT TRANSFERS IN LOW-FAT DRY-FERMENTED SAUSAGES DEVELOPING USEFUL DIGITAL TOOLS TO SUPPORT FARMERS PRODUCING AND SELLING MEATS AND MEAT PRODUCTS IN LOCAL SHORT CIRCUITS INTERVENTIONS TO ACHIEVE PATHOGEN LETHALITY TARGETS AND IMPROVE THE SAFETY OF TRADITIONAL DRIED AND FERMENTED SALAMI DECIPHERING TASTE ENDOWMENT OF ZANTHOXYLUM BUNGEANUM MAXIM ON SOY SAUCE MARINATED BEEF: DOES THE BINDING OF KEY FLAVONOL GLYCOSIDES TO PROTEIN MODULATE BITTERNESS? QUALITY OF BEEF PATTIES ADDED WITH Pleurotus djamor AND Hibiscus sabdariffa COPRODUCT CAN NEW INGREDIENTS IMPROVE HYBRID MEAT QUALITY? INFLUENCE OF FERMENTATION AND CURING ON RESIDUAL NITRITE, AROMA PROFILE, QUALITY AND SAFETY FEATURES OF READY-TO-EAT SUCUK DÖNER KEBAB IMPACT OF FRESH VS. THAWED LIVER ON THE QUALITY OF DANISH LIVER PÂTÉ EFFECTS OF INULIN USAGE ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND TEXTURAL PROPERTIES OF FERMENTED SAUSAGE (SUCUK) THROUGHOUT THE RIPENING PERIOD DEVELOPMENT OF HEALTHIER TURKEY BURGERS WITH MONTANERA IBERIAN PORK FAT: IMPACT OF HIGH-PRESSURE PROCESSING ON QUALITY ATTRIBUTES REFRIGERATED STORAGE OF HYBRID BEEF PATTIES WITH TENEBRIO MOLITOR FLOUR AND ITS EFFECT DURING GRILLING EFFECT OF ORGANIC AND INORGANIC SELENIUM ON THE NUTRITIONAL AND OXIDATIVE STABILITY OF COOKED HAM FROM PAMPA ROCHA PIGS IN OUTDOOR SYSTEM EFFECTS OF THE USE OF RASPBERRY LEAF EXTRACT IN THE CURING PROCESS OF MEAT WITH A REDUCED AMOUNT OF SODIUM NITRITE ON THE NITROSYL PIGMENT CONCENTRATION AND COLOUR OF HEAT-TREATED SMOKED MEAT PRODUCTS NITRIC OXIDE SYNTHASE ENZYME AS AN ALTERNATIVE CURING SYSTEM IN UNCOOKED, FERMENTED AND DRIED SALAMI “SALCHICHÓN” WITH PRICKLY PEAR PEEL. ANTIOXIDANT CAPACITY AND FLAVONOID BIOACCESIBILITY
Animal welfare and meat quality
The costs, benefits and societal importance of animal welfare in slaughterhouse: A review THE IMPACT OF RED ASPARAGOPSIS OIL ON THE EATING QUALITY OF MID-FED CATTLE MAPPING MYOPATHIES IN PIGS – IMPLICATIONS FOR PORK QUALITY? BEEF QUALITY: INTEGRATED ANALYSIS BY COMPUTER VISION AND PHYSICOCHEMICAL PARAMETERS PORK QUALITY ASSESSMENT: COMPUTER VISION TECHNOLOGY AND PHYSICOCHEMICAL TRAITS José Joaquim1,2, José A Silva1,2,3, Kamila Soares1,2, Maria C Fontes1,2,3, Cristina Saraiva1,2,3 , Isabel Pinto4 , Burçe Ataç Mogol5 , Aytül Hamzalıoğlu5 , Vural Gökmen5 , Alexandra Esteves1,2,3 IDENTIFICATION OF FARMING PRACTICES THAT MAY INFLUENCE ANTIOXIDANTS IN CHICKEN BREAST AND THIGH MEAT SHELF LIFE OF FRESH PIG MEAT IS IMPROVED BY APPLYING A HIGH CIRCULAR AND LOW CARBON FOOTPRINT FEED CONCEPT NIRS TECHNOLOGY FOR PORK MEAT CLASSIFICATION. EFFECT OF SPACE ENRICHMENT IMPACT OF PH ON BEEF QUALITY: REFINING CLASSIFICATION OF DARK CUTTING BEEF DO ALTERNATIVE GAS ATMOSPHERES FOR PIG STUNNING AFFECT PORK QUALITY? EFFECT OF COW CALF CONTACT MANAGEMENT SYSTEM ON GROWTH, BEHAVIOUR, METABOLIC RESPONSES AND MEAT QUALITY MEAT QUALITY TRAITS OF FAST-, MEDIUM- AND SLOW-GROWING CHICKENS FED DIETS WITH DIFFERENT PROTEIN TO ENERGY RATIO SEASONAL VARIATION AND MUSCLE TYPE INFLUENCE PORK QUALITY ACROSS THREE AUSTRALIAN SUPPLIERS RELATIONSHIP BETWEEN INDIVIDUAL DIFFERENCES IN SKELETAL MUSCLE PROTEOLYSIS INDUCED BY PRE-SLAUGHTER FASTING AND CHICKEN MEAT QUALITY AFTER AGING IN BROILER CHICKENS INFLUENCE OF 12 DAYS AGEING ON TEXTURE AND WATER HOLDING CAPACITY OF PORK TRICEPS BRACHII, LONGISSIMUS, AND BICEPS FEMORIS IMPACT OF TEMPERATURE DURING TRANSPORT ON MEAT QUALITY AND SHELF-LIFE IN CONVENTIONAL AND ORGANIC PIG FARMING TRI-AXIAL ACCELEROMETERS OFFER A POTENTIAL ALTERNATIVE METHOD TO MONITOR BEHAVIOUR OF PIGS DURING STU N NING LAIRAGE ACTIVITY LEVEL DOES NOT INFLUENCE LATENCY TO LOSS OF POSTURE DURING STUNNING IN A MINIMAL-HANDLING HIGH-CONCENTRATION CO2 STUNNER EFFECT OF CRYOGENIC FREEZING ON COLOUR AND TEXTURE OF BEEF MEAT QUALITY OF THREE ITALIAN RABBIT BREEDS FARMED UNDER FREE-RANGE CONDITIONS IMPACT OF DIET ON DIAPHRAGM LIPID COMPOSITION FROM BOVINE FEMALES OF VARIOUS AGES THE EFFECTS OF DIETARY STARCH/NEUTRAL DETERGENT FIBER RATIOS ON RUMINAL FERMENTATION AND INTRAMUSCULAR FAT DEPOSITION OF FATTENING YAKS USE OF A NYLON-LINED, NOISE-SUPPRESSED RESTRAINT BOX FOR STUNNING CATTLE MAY PROVIDE INCREMENTAL IMPROVEMENTS IN MEAT QUALITY FOURTH URUGUAYAN NATIONAL BEEF QUALITY AUDIT 2022: BRUISES CHARACTERIZATION THE EFFECT OF CASTRATION AND CASTRATION METHOD ON THE GROWTH PERFORMANCE AND MEAT QUALITY OF SOUTH AFRICAN BOER GOATS CONVERSION FROM WARNER-BRATZLER SHEAR FORCE (WBSF) TO SLICE SHEAR FORCE (SSF) TO CLASSIFY PORK LOIN TENDERNESS EVALUATION OF DIFFERENT DEVICES FOR MEASURING PORK COLOR THE RELEVANCE OF ELEVATED LEVELS OF BOAR TAINT COMPOUNDS IN IMMUNOCASTRATED PIGS MEAT QUALITY MAPPING IN NORWEGIAN PIGS AND TESTING LINKS WITH KNOWN MUTATIONS PROPERTIES OF SUBCUTANEOUS FAT FROM ENTIRE MALE AND CASTRATED SLAUGHTER PIGS ASSOCIATION OF TEMPERAMENT WITH TENDERNESS AND MEAT QUALITY TRAITS IN NELLORE CATTLE LOIN QUALITY MEASUREMENTS IN PORK FROM GILTS HARVESTED AT DIFFERENT TIMES POST SECOND DOSE OF IMPROVAC® PREDICTION OF BOAR TAINT RISK IN PORK FROM TWO PIG GENOTYPES USING PLASMA SEXUAL STEROID CONCENTRATION MATERNAL BOVINE APPEASING SUBSTANCE (mBAS) AS A TOOL TO IMPROVE BEEF QUALITY: PRELIMINARY RESULTS ON CARCASS pH CAST (CALPASTATIN) GENE INCIDENCE IN AUSTRALIAN PIGS AND EFFECTS ON PORK QUALITY REDUCING LAIRAGE TIME RESULTED IN HEAVIER CARCASSES, WITHOUT COMPROMISING CARCASS CHARACTERISTICS OR MICROBIAL COUNTS ON CARCASSES GENETIC ANALYSIS OF LONGISSIMUS DORSI FROM CT-SCANNED PIGS
Carcass quality and innovation in abattoirs
An overview of carcass quality and innovation in abattoirs UNIVERSAL METHOD FOR ASSESSMENT OF ULTIMATE PH IN RED MEAT BASED ON NEAR-INFRARED SPECTROSCOPY (NIRS) ABSCESS DETECTION ON BOVINE LIVERS WITH A COMMERCIAL SMART IMAGING SYSTEM CYST DETECTION ON BOVINE KIDNEYS WITH A COMMERCIAL SMART IMAGING SYSTEM DATAPORC: BUILDING A GRADING SYSTEM FOR PORK MEAT QUALITY AUTOMATED EVALUATION OF PORK CHOP QUALITY TRAITS VIA COMPUTER VISION AND DEEP LEARNING CONSUMER NATIONALITY DOES NOT INFLUENCE BEEF EATING QUALITY RANKING IN EUROPEAN CROSS-COUNTRY TESTING CUTS COMPOSITION DETERMINED FROM COMPUTED TOMOGRAPHY IMAGES OF PIG CARCASSES GOAT PROCESSING WITH AND WITHOUT SKIN AFFECTS PROCESSING EFFICIENCY, MEAT QUALITY, AND SAFETY ASSESSMENT OF BACTERIOLOGICAL CONTAMINATION IN THE INTERNAL ABDOMINAL CAVITY OF PIG CARCASSES AFTER EXTENDED EVISCERATION IN THE CONTEXT OF THE MEAT FACTORY CELL (MFC) ROBOTIC PROTOTYPE AI-BASED HAM CONFORMITY GRADING THE EFFECTS OF SEASONAL TEMPERATURE VARIATIONS ON PRIMAL CUTS PRODUCTION IN LANDRACE × YORKSHIRE × DUROC PIGS IN THE REPUBLIC OF KOREA IS THERE A MUSCLE-SPECIFIC RESPONSE TO THE VERY FAST CHILLING OF WHOLE LAMB CARCASSES? INFLUENCE OF SEX TYPE ON CARCASS CHARACTERISTICS IN PIGS FED A PHOSPHORUS DEPLETION-REPLETION STRATEGY A COMPARISON OF KNIFE TYPE WHEN SAMPLING FOR WARNER-BRATZLER TENDERNESS MEASUREMENTS DEVELOPMENT OF A NEAR-INFRARED SPECTROSCOPY DEVICE FOR ON-SITE NUTRITIONAL ASSESSMENT OF BEEF CARCASSES A SYSTEMATIC MAPPING REVIEW: EXPLORING FACTORS ASSOCIATED WITH DARK CUTTING, PH, COLOR, AND GLYCOGEN CONTENT IN BEEF FROM FED CATTLE DIFFERENTIAL IMPACT OF ELECTRICAL STIMULATION ON BEEF MUSCLES
Emerging technologies in meat processing
Red meat biochemical and flavor changes through postmortem aging EVALUATION OF RHEOLOGICAL PROPERTIES OF PORK MYOFIBRILLAR PROTEIN GELS AND LOW-FAT MODEL SUASGAES WITH CHICKPEA POWDER ASSESSING THE PERFORMANCE OF DETECTRON2 AND YOLOv8 IN DETECTING MULTI-SCALE CARCASS COMPONENTS INDIVIDUAL RIB IDENTIFICATION VIA KEYPOINT DETECTION IN DEEP LEARNING VISIBLE AND NEAR-INFRARED HYPERSPECTRAL IMAGING FOR PREDICTING TECHNOLOGICAL AND SENSORY TRAITS OF BEEF EFFECT OF TWO-STAGE LOW-TEMPERATURE TEMPERING PROCESS ASSISTED BY ELETROSTATIC FIELD APPLICATION ON PHYSICOCHEMICAL AND STRUCTURAL PROPERTIES OF MYOFIBRILLAR PROTEIN IN FROZEN LONGISSIMUS DORSI OF TAN MUTTON EFFECTS OF CULTURED TISSUE ON PROPERTIES OF HYBRID CULTURED MEAT USING WET-SPINNING CORRELATION OF PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF COOKED HAM AND THE EFFECTS OF NITRITE LEVELS, PACKAGING SYSTEMS, AND HIGH-PRESSURE PROCESSING DEVELOPMENT AND CHARACTERIZATION OF GELATIN-BASED FOOD-GRADE MICROCARRIERS FOR CULTURED MEAT APPLICATIONS DETERMINING THE EFFECT OF ELECTROMAGNETIC-ASSISTED FREEZING ON PREVIOUSLY FROZEN BEEF QUALITY PROTEIN FUNCTIONALIZATION BY MECHANICAL ACTION APPLICATION OF PLANT-DERIVED ENZYMES FOR THE TENDERIZED BEEF FROM NATIVE CATTLE TAILORING DRY-AGEING AND COOKING TO ENHANCE TECHNOLOGICAL QUALITY AND VOLATILE FINGERPRINTS IN BEEF STRIPLOIN EFFECT OF SWINE SLAUGHTER BY–PRODUCT as a substitute of FBS FOR CELL CULTURE STUDY ON THE FEASIBILITY OF USING LIVESTOCK ADULT SERUM AS A FETAL BOVINE SERUM SUBSTITUTE FOR CULTURED MEAT INFLUENCE OF REFRIGERATED STORAGE TEMPERATURE ON THE SHELF LIFE OF LARGE PIECES OF PORK FRESH MEAT CUTS (Longissimus dorsi) INNOVATION ON THE SURFACE DECONTAMINATION OF FRESH PORK MEAT. TREATMENT WITH COLD PLASMA ACTIVATED WATER EFFECTS OF ULTRASOUND-ASSISTED TUMBLING ON SODIUM CHLORIDE TRANSFER OF BEEF STUDY ON THE HEAT RESISTANCE OF RED PIGMENTS IN AIGAMO DUCK MEAT THE IMPACT OF DRY AGEING AND CULINARY METHODS ON BEEF TEXTURE GELS DEVELOPMENT TO MANAGE BOAR TAINT: PHYSICAL-CHEMICAL AND TEXTURAL CHARACTERIZATION SOUS-VIDE BEEF WITH VINEGAR, BUTTERMILK O R BEER APPLICATION OF ULTRASOUND AND FRUIT-DERIVED PROTEASES FOR ENHANCING TENDERNESS AND NUTRITIONAL QUALITY OF LOW-GRADE BEEF DURING REFRIGERATED STORAGE SMART PROCESSING IN THE MEAT INDUSTRY: CONCEPTUALISATION, TOOLS AND USE CASES WET AGEING OF RABBIT MEAT: EFFECTS ON TECHNOLOGICAL AND MICROBIOLOGICAL MEAT QUALITY MACROALGA EXTRACTS AND MEAT PRODUCTS. MATCH OR MISMATCH? THE EFFECT OF HIGH-PRESSURE PRE-TREATMENT AND DRY AGING ON THE METABOLOMIC PROFILE OF BOVINE MUSCLE THE ULTRASOUND BATH DID NOT AFFECT THE TENDERNESS OF THE TOP ROUND OBTAINED FROM THE SHEEP CARCASS EFFECT OF AGEING METHOD AND TIME ON THE SENSORY CHARACTERISTICS OF BEEF: A FOCUS ON TEXTURE, ODOUR AND FLAVOUR PERCEPTIONS OF THE USE OF SENSORS AND MODELS FOR SMART PROCESSING IN THE MEAT INDUSTRY IMPACTS OF DRY-AGING METHODS ON BISON MEAT QUALITY AND FLAVOR CHARACTERISTICS WITH METABOLOMICS PROFILING CAN IRRADIATION INFLUENCE THE PHYSICOCHEMICAL PROPERTIES OF HYBRID BEEF BURGERS WITH TENEBRIO MOLITOR? MAINTENANCE OF THE PINK COLOR IN COOKED HAM BY THE ADDITION OF STABLE COCHINEAL CARMINE DYE MEATY AROMA FROM HYDROLYSATES OF INSECT PROTEINS INFLUENCE OF SCREW SPEED VARIATION ON PROCESSING AND STRUCTURAL PARAMETERS OF BEEF HAMBURGERS THE ALTERNATING ELECTRIC FIELD INHIBITED ICING AND IMPROVED THE QUALITY OF YAK MEAT DURING NON-CRYSTAL FREEZING STORAGE EVALUATION OF VARIABILITY IN CUT DIMENSIONS OF BEEF SHORT RIBS USING COMPUTED TOMOGRAPHY AND 3D IMAGING DEVELOPMENT OF EDIBLE SCAFFOLDS FOR CELL-BASED FOOD NON-DESTRUCTIVE PREDICTION FOR COOKING LOSS OF PORK BELLY SLICES BY SEMISPINALIS CAPITIS MUSCLE USING HYPERSPECTRAL IMAGING ANALYSIS 3D PRINTING OF MEAT-BASED FOODS – RHEOLOGICAL SELECTION CRITERIA IMPROVING GOOSE MEAT QUALITY THROUGH ULTRASOUND-ASSISTED TENDERIZATION AND BRINING CULTIVATED MEAT QUALITY: INSIGHTS FROM A SYSTEMATIC REVIEW ON TEXTURE PROPERTIES EFFECT OF STORAGE CONDITION ON SARCOMERE LENGTH MEASUREMENT IN DIFFERENT BOVINE MUSCLES ASSESSING THE ROLE OF COMPUTATIONAL FLUID DYNAMICS IN PREDICTING 3D PRINTABILITY OF MEATBALL FORMULATIONS MICROENCAPSULATION OF BLACK CHOKEBERRY EXTRACT USING PSYLLIUM HUSK AS A WALL MATERIAL AND ITS APPLICATION TO MYOFIBRILLAR PROTEINS
Safety and quality
Mycotoxins in meat products REDUCTION OF NITRITES/NITRATES IN PROCESSED MEAT : HOW THIS MODULATES HEALTH RISKS? EXTEND SHELF-LIFE OF MARINATED CHICKEN SILVER-SKIN FOR DESIGNING “CLEAN-LABEL” PROCESSED MUSCLE FOODS: A CASE STUDY IN READY-TO-EAT RESTRUCTURED SALMON NUGGETS VOLATILE COMPONENTS AND SENSORY PROFILE OF RESTRUCTURED SALMON NUGGETS FORMULATED WITH COFFEE SILVER SKIN MASS SPECTROMETRIC IDENTIFICATION OF NITRITE-INDUCED MODIFICATIONS IN HEATED MODEL PEPTIDES AND THE CURED PORK MATRIX A COMPREHENSIVE VIEW ON THE FATE OF 15N ISOTOPE-LABELED NITRITE IN MODEL SYSTEMS FOR CURED AND HEATED SAUSAGES TAMARIND PULP ON EYE OF ROUND BEEF MARINATION DETECTION OF ADULTERATED BEEF PATTIES BY MEANS OF MALDI-ToF-MS FINGERPRINTING APPLICATION OF METABOLITE PROFILING FOR THE DETECTION OF PREVIOUSLY FROZEN BEEF MEAT ACROSS DIFFERENT STORAGE CONDITIONS EFFECT OF HEATING TIME AND SODIUM NITRITE CONCENTRATION ON THE FORMATION OF N-NITROSAMINES CORRELATION BETWEEN PROTEIN OXIDATION, FREE AMINO ACID COMPOSITION, AND HETEROCYCLIC AMINES FORMATION IN COOKED CHICKEN BREAST IMPACT OF FATTY ACID COMPOSITION ON THE TEXTURAL PROPERTIES OF MEAT AMONG DIFFERENT PIG BREEDS: A COMPREHENSIVE ANALYSIS QUANTITATIVE MICROBIAL RISK ASSESSMENT REVEALS PRIORITY STRATEGIES TO COMBAT LISTERIOSIS ASSOCIATED WITH COOKED HAM DEVELOPMENT OF A METHODOLOGY TO DIFFERENTIATE BETWEEN MEAT PREPARATIONS AND MEAT PRODUCTS BY ANALYSING THE VISIBLE AND NEARINFRARED SPECTRA BEFORE AND AFTER HIGH-PRESSURE PROCESSING QUALIFIED NON-PATHOGENIC SURROGATES OF SALMONELLA FOR IN-PLANT VALIDATION OF DRY FERMENTED SAUSAGE SAFETY Sym’Previus, A USER-FRIENDLY PREDICTIVE TOOL FOR THE FOOD INDUSTRY NITROSYLATING CAPABILITY OF SOME COAGULASE-NEGATIVE STAPHYLOCOCCUS (CNS) STRAINS IN A NITRITE FREE COOKED HAM MODEL SYSTEM EXPLORATORY EVALUATION OF SALMONELLA PREVALENCE IN SYNOVIAL FLUID AND BONE MARROW FROM TRADITIONAL FEEDLOT CATTLE PSEUDOMONAS IN MEAT: AN OLD LEGEND REVISITED EVOLUTION OF THE VOLATILE COMPOUND PROFILE OF COOKED MEAT DURING THE AGEING OF SQUABS CHANGES IN THE MICROBIOTA OF AGED SQUAB MEAT DETERMINED BY CULTURE AND 16S rDNA ANALYSIS EFFECT OF HYPOCHLOROUS ACID ON LISTERIA MONOCYTOGENES: INFLUENCE OF TIME AND SURFACE MATERIAL. MYCOTOXIN ASSESMENT IN MEAT PRODUCTS: CHALLENGES FOR OCHRATOXIN A QUANTIFICATION IN DRY-CURED HAM NITRATE-FREE NATURAL ALTERNATIVES TO NITRITES IN SPANISH DRY-FERMENTED SAUSAGE: EFFECTS ON MICROBIOLOGICAL STABILITY AND QUALITY INFLUENCE OF REPLACING SALT WITH SALICORNIA RAMOSISSIMA ON THE PRESERVATION OF BEEF HAMBURGERS CAN LISTERIA MONOCYTOGENES FROM RUMINANT SOURCES AND BEEF PRODUCTS (READY-TO-COOK AND READY-TO-EAT) PERSIST IN THE FOOD PRODUCTION ENVIRONMENT? MICROBIAL DYNAMICS AND QUALITY OPTIMIZATION OF BRUNA DELS PIRINEUS BEEF: EFFECTS OF DRY AND WET AGING HYBRIDISATION OF YEARLING BEEF MINCE WITH CHLORELLA BIOMASS AND NUTRITIONAL YEAST IN A SOFT JERKY MODEL SYSTEM HEAT-TREATED MUSCLE FOOD SYSTEMS FOR THE INNOVATIVE PRODUCTION OF ANTIOXIDANTS AND FLAVOR ENHANCERS INFLUENCE OF A LOW OXYGEN ATMOSPHERE ON COLOR AND VITAMIN CONTENT OF BEEF CLASSIFICATION MODEL FOR EATING QUALITY OF PORK USING COMPUTER VISION EFFECT OF PLANT POLYPHENOLS WITH DIFFERENT M-HYDROXY AND O-HYDROXY GROUPS ON THE INHIBITION OF HETEROCYCLIC AMINES FORMATION IN ROASTED MEAT PREDICTION OF CHICKEN BREAST MEAT FRESHNESS BASED ON HYPERSPECTRAL IMAGING TECHNIQUE AND HIGH-THROUGHPUT SEQUENCING , Leiqing Pan2 , Yujia Miao1 , Wangang Zhang1SIMULTANEOUS DETERMINATION OF ADVANCED GLYCATION END PRODUCTS AND HETEROCYCLIC AMINES IN ROAST/GRILLED MEAT BY UPLC-MS/MS 1H NUCLEAR MAGNETIC RESONANCE (NMR)-BASED METABOLOMICS: RAPID ASSESSMENT OF MICROBIAL ACCEPTABILITY OF PORK DURING REFRIGERATED STORAGE CORRELATIONS BETWEEN DIFFERENT TEXTURE DEVICES (WBSF, SSF, BMORS) AND SENSORY PROPERTIES IN VARIOUS PORK MEATS INSIGHTS INTO FRESH BEEF PRESERVATION: DELAYING PSEUDOMONAS SPOILAGE THROUGH VACUUM PACKAGING FOR ENHANCED SHELF LIFE SENSORY QUALITY OF MEAT FROM LAMBS FED DIETS CONTAINING HEMP SEED OIL IMPACT OF FEED WITHDRAWAL ON POULTRY GASTROINTESTINAL TRACT CHARACTERISTICS PRIOR TO ENTERING THE PROCESSING PLANT PREPARATION OF EGG-MEAT LOAVES AND ASSESSMENT FOR SAFETY AND QUALITY AS A FUNCTIONAL FOOD SUCCESSION OF ACTIVE SPECIES IN BROILER SPOILAGE MICROBIOME AT +4°C FUNGI FROM AGED BEEF: MOLECULAR IDENTIFICATION AND ENZYMATIC ACTIVITY EVALUATION OF PREDICTIVE MODELS DESCRIBING THE SURVIVAL OF LISTERIA MONOCYTOGENES ON DRY-AGED MEAT PLANTS – ANTIOXIDANTS OR ANTIBACTERIALS OR BOTH IN MEAT INNOVATIVE APPLICATION OF CHITOSAN-BASED GELLED EMULSION ENRICHED WITH POMEGRANATE SEED OIL AS A BEEF FAT REPLACER IN MODEL MEAT SYSTEM THE INFLUENCE OF FARM AND LAIRAGE ENVIRONMENTS ON SALMONELLA CONTAMINATION IN MARKET HOG LYMPH NODES UTILIZATION OF FLAXSEED PROTEIN-BASED O/W EMULSIONS WITH CENTAURY OIL AS FAT REPLACERS IN MODEL MEAT EMULSIONS ENHANCING OXIDATIVE STABILITY OF RESTRUCTURED BEEF STEAKS USING PUMPKIN SEED AND WHEY PROTEINS: A FUNCTIONAL PROTEIN APPROACH EVALUATION OF THREE SUSTAINABLE SOLUTIONS FOR EXTENDING THE SHELF LIFE OF BEEF BURGERS UNDER MODIFIED ATMOSPHERE AT 4°C EVALUATING THE SPOILAGE POTENTIAL OF VAGOCOCCUS SPP. IN MODIEFIED ATMOSPHERE PACKAGED BROILER IMPACT OF SMOKE APPLICATION ON SALMONELLA SURVIVAL ON THE LEAN SURFACE OF PORK PRODUCTS DURING AN EXTENDED, LOW-HUMIDITY COOKING PROCESS EXPLORING THE ANTIOXIDANT POTENTIAL OF YELLOW COSMOS FLOWERS IN SAUSAGE FORMULATIONS EVALUATING THE EFFICACY OF HYDRATED SURFACE LETHALITY AS A NOVEL APPROACH FOR ENSURING THE DESTRUCTION OF SALMONELLA ON THE SURFACE OF BEEF JERKY ACEROLA (MALPIGHIA EMARGINATA) EXTRACT AS A NATURAL PRESERVATIVE IN MERTOLENGA D.O.P. BEEF HAMBURGERS: IMPACT ON QUALITY AND SHELF LIFE FOCUSING ON BIOGENIC AMINES IN MEAT AND PROCESSED MEAT TO ENHANCE A ONE HEALTH APPROACH ASSESSING MICROBIAL QUALITY AND ACCEPTABILITY IN MEAT PRODUCTS FROM DIFFERENT RETAIL SOURCES MARINATION INHIBITS MICROBIAL GROWTH AND MODIFIES MICROBIOME SUCCESSION OF REFRIGERATED CHICKEN BREAST CUTS WITHOUT AND WITH WOODEN BREAST MYOPATHY BIOACTIVE COMPOUNDS, ANTIOXIDANT, AND ANTIMICROBIAL ACTIVITIES OF GREEN COFFEE BEAN, ROASTED, SPENT, AND SILVER SKIN COFFEE GREEN COFFEE BEAN EXTRACT AS A NATURAL ADDITIVE FOR PRESERVING BEEF STABILITY OF S-NITROSOGLUTATHIONE IN MEAT PRODUCTS AS A NATURAL NITRITE SUBSTITUTE LIPID AND PROTEIN OXIDATION STATUS OF KOREAN NATIVE CHICKEN AND BROILER BREAST MEAT AFTER NINE MONTHS OF FROZEN STORAGE IMPACT OF NITRATE AND NITRITE REDUCTION WITH HYDROXYTYROSOL ON ORGANIC DRY-CURED SAUSAGES: PHYSIOCHEMICAL TRAITS AND FOOD SAFETY INVESTIGATION ON THE PENETRATION VITALITY OF MEAT-DERIVED PSEUDOMONAS FRAGI IN FRESH PORK APPLICATION OF SINGLE-ATOM NANOZYMES IN THE DETECTION AND MONITORING OF FRESHNESS IN FRESH MEAT THE INFLUENCE OF DIFFERENT MUSCLE FIBER STRUCTURES ON THE EFFECT OF IRIDESCENCE IN COOKED CURED PRODUCTS EFFECT OF MATERNAL SUPPLEMENTATION WITH BETAINE DURING EWE GESTATION ON THE QUALITY OF LAMB MEAT BIOGENIC AMINES IN FERMENTED MEAT PRODUCTS – CURRENT STATUS AND FUTURE PROSPECTS IN THE SADC REGION INNOVATIONS IN DESCONTAMINATION OF SURFACES IN CONTACT WITH PORK FRESH MEAT: USE OF PLASMA ACTIVATED WATER AND UV-C RADIATION SURFACE MICROBIAL LOAD OF PORK FRESH MEAT THROUGHOUT THE CARCASS COOLING AND CUTTING PROCESS UNTIL PACKAGING S-NITROSOTHIOLS AS PROMISING NITRITE REPLACERS – COLOR FORMING AND STABILITY ASPECTS EFFECT OF COOKING METHOD ON FAT CONTENT AND PALATABILITY OF BEEF PATTIES COMPARATIVE ANALYSIS OF FATTY ACIDS, AMINO ACIDS, AND BIOACTIVE METABOLITES IN KOREAN NATIVE CATTLE AND IMPORTED BEEF ACTIVE MULTILAYER FILMS FOR STORING PORK LOINS OCHRATOXIN A IN DRY-FERMENTED SAUSAGES: ANALYSIS AND EXPOSURE ASSESSMENT SCREENING THE OCCURRENCE OF HEAVY METALS IN BEEF LIVERS AS AFFECTED BY GEOGRAPHICAL LOCATION AND FARMING SYSTEM: THE EU-FUNDED INTAQT PROJECT THE EFFECT OF REDUCED OR NO NITRITE USE ON PROCESSING, PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF DRY-FERMENTED SAUSAGES ONE-TIME ASSESSMENT OF THE LEVELS OF HAZARDOUS NITROSAMINES IN A PANEL OF FRENCH PROCESSED MEAT PRODUCTS QUALITY EVALUATION AND PREFERENCES OF DRY-CURED HAM IN JAPAN COLD-STRESS-INDUCED EXTRACELLULAR METABOLITE SHIFTS IN L. MONOCYTOGENES IN CHICKEN SIMULATING BROTH IMPACT OF ACETIC ACID ON pH AND MICROBIAL POPULATIONS ON PORK LOINS DURING STORAGE EFFECT OF NITRITE AND ASCORBATE ON THE GENERATION OF N-NITROSO COMPOUNDS, VOLATILE N-NITROSAMINES AND RESIDUES OF NITRITES IN BRESAOLA CONSTRUCTION OF A CRISPR/Cas12a COLORIMETRIC SENSOR FOR MONITORING MEAT FRESHNESS PITHOCELLOBIUM DULCE FRUIT SHELL EXTRACT: ENHANCING ANTIOXIDANT AND ANTIBACTERIAL ACTIVITY OF BEEF ECO-FRIENDLY MEAT ADDITIVES: FUNGAL FERMENTATION OF COFFEE SILVERSKIN AS A SUSTAINABLE ALTERNATIVE PLEUROTUS GENUS EXTRACTS AS A NATURAL ANTIOXIDANT AND ANTIBACTERIAL ADDITIVE IN BEEF
Muscle biology and biochemistry
The role of metabolomics in advancing meat science FACTORS AFFECTING MEAT QUALITY IN LAMB EFFECT OF STRESS ON KEY PROTEINS IN ENERGY METABOLISM OF LAMB ANTIOXIDANT PROTEIN FRACTION HYDROLYSATES DERIVED FROM ANTIDORCAS MARSUPIALIS AND THEIR FUNCTIONAL ACTIVITIES THE SECRET TO PREVENT THE THAW RIGOR – THE EFFECT OF THAWING TEMPERATURE ON THE SHEAR FORCE OF PRE-RIGOR FROZEN BEEF EFFECT OF VERY FAST FREEZING BEFORE RIGOR MORTIS ON TENDERNESS OF BEEF LONGISSIMUS LUMBORUM COMPARISON OF FATTY ACID PROFILES AND METABOLOMIC SIGNATURES IN THE EARLY-STAGE OF HANWOO STEERS WITH DIFFERENT GENETIC POTENTIALS FAST METHODS FOR DETECTING MUSCLE PROTEIN DENATURATION DUE TO SALTING COMPARATIVE ANALYSIS OF MUSCLE FIBRE CHARACTERISTICS IN MAJOR CAPRINE MUSCLES MUSCLE-SPECIFIC VARIATIONS AND DYNAMICS IN THE DONKEY EXTRACELLULAR MATRIX PROTEINS DURING MEAT AGING IMPACT OF DIETARY CITRATE SUPPLEMENTATION ON MUSCLE METABOLITES OF RATTUS SP.: A MODEL FOR LIVE ANIMAL INTERVENTIONS OF MEAT QUALITY NMR-BASED METABOLOMICS ANALYSIS OF BEEF EXUDATES FROM DIFFERENT BEEF MUSCLES DURING AGING MITOCHONDRIAL LIPID ALTERATIONS IN BEEF WITH DIFFERENT ULTIMATE pH: IMPLICATIONS FOR TENDERNESS DURING AGING IDENTIFICATION OF PROTEIN LACTYLATION IN POSTMORTEM PORK EFFECTS OF PHOTOPERIOD VALIDATION ON SKELETAL MUSCLE REMODELING AND HORMONAL REGULATION IN MALE JAPANESE QUAIL FOCUSED HIGH-PROTEIN SUPPLEMENTATION TO EWES GRAZING CAMPOS GRASSLAND DURING MID GESTATION: EFFECTS ON CARCASS AND MEAT QUALITY OF THE PROGENY EARLY POST-MORTEM DISCRIMINATION BETWEEN FEEDLOT-FINISHED NELLORE BULLS WITH NORMAL AND HIGH ULTIMATE MUSCLE pH USING MUSCLE LIPID BIOMARKERS METABOLOME DEVELOPMENT OF RAW AND COOKED GLUTEUS MEDIUS MUSCLE AT EXTENDED AGING TIMES SWATH-MS SHOTGUN PROTEOMICS TO CHARACTERIZE THE WOODEN BREAST MYOPATHY AND EFFECTS OF EXERCISE ON MUSCLE PROTEOME IN BROILER CHICKENS NEW INSIGHTS INTO HEME PROTEIN-MEDIATED LIPID OXIDATION IN MEAT: MECHANISMS AND INHIBITION GEOGRAPHICAL ORIGIN AUTHENTICATION OF LAMB: ADVANCING LABEL CONTROL THROUGH 4D-DIA QUANTITATIVE PROTEOMICS AND INTERPRETABLE MACHINE LEARNING METHODS DYNAMIC SHIFTS IN METABOLIC DEMAND DURING MYOGENIC PROGRESSION IN PORCINE SKELETAL MUSCLE STEM CELLS INFLUENCE OF ANATOMICAL ORIGIN ON PIG MUSCLE STEM CELL DIFFERENTIATION CHARACTERISTICS EFFECT OF CHILLING RATE ON CALCIUM ION RELEASE THROUGH RYANODINE RECEPTOR 1 REGULATING POSTMORTEM TENDERNESS CHANGES OF HEAT ON SOLUBLE PROTEIN AND COOKING LOSS IN PORCINE SKELETAL MUSCLE DIFFERENTIAL MICRO-RNA EXPRESSION IN DARK-CUTTING BEEF SAMPLES AT EARLY POST-MORTEM STAGES MUSCLE TYPE AND POSTMORTEM AGEING INFLUENCE TASTE-ACTIVE METABOLITES IN BEEF MOLECULAR CHANGES DURING POSTMORTEM WET AGING OF SIX BEEF MUSCLES INVESTIGATING THE CORRELATION BETWEEN PHOSPHOLIPID PROFILE WITH CONSUMER FLAVOR LIKING OF NEW ZEALAND GRASS- AND U.S. GRAIN- FED BEEF STRIPLOINS POST-MORTEM MUSCLE PROTEOMICS REVEALS GENETICS AND ENVIRONMENTAL ENRICHMENT EFFECTS – IMPLICATIONS FOR MEAT AUTHENTICATION PROTEOMIC COMPARISON OF PORK LOIN MUSCLE EXTRACTS AND EXUDATE PEPTIDE QUANTIFICATION IS ESSENTIAL FOR BIOLOGICAL MARKER CHARACTERIZATION IN POST-RIGOR MUSCLE OXIDATION AND LIPOLYSIS DURING FROZEN STORAGE OF BEEF AND PORK MEAT EFFECT OF MITOCHONDRIA ON BEEF COLOR STABILITY VIA MYOGLOBIN AFFINITY FOR OXYGEN SYNCROTRON UV FLUORESCENCE EMISSION FROM MUSCLE CELLS VARIES WITH MEAT SALTING GC-IMS COMBINES MACHINE LEARNING ALGORITHMS TO EXPLORE KEY VOLATILE COMPOUNDS IN LAMB FOR IDENTIFICATION OF GEOGRAPHICAL INDICATION PRODUCTS DISTINGUISHING SPOILED AND UNSPOILED PORK USING MEAT PROTEIN DECOMPOSED BY BACTERIA IMPACT OF COOKING ON THE FLUORESCENCE OF BOVINE MUSCLES INTRAMUSCULAR FAT AND FATTY ACID PROFILES IN BEEF MUSCLES FROM DIFFERENT ANATOMICAL LOCATIONS OF NEW ZEALAND GRASS-FED CATTLE THE ELASTIC STIMULATION MODELS IN MYOBLAST CULTURES REGULATE THE AUTONOMOUS MYOFIBER-TYPE COMMITMENT SYSTEMS – A novel idea of the regulatory system for cultured meat quality GLYCOLYTIC POTENTIAL AND ULTIMATE pH IN VEAL: AN UPDATED PERSPECTIVE ON MEAT QUALITY PREDICTION OF OXIDATION PRODUCT CONTENT IN BISON MUSCLES USING HYPERSPECTRAL IMAGING CORRELATION ANALYSIS OF INTRAMUSCULAR FAT DEPOSITION WITH GROWTH, MEAT QUALITY, LIPID METABOLIC ENZYMES IN YAKS AT DIFFERENT AGES HEAT SHOCK PROTEIN DYNAMICS IN DARK-CUTTING BEEF: IMPLICATIONS IN THE PROCESS OF MEAT TENDERIZATION AND POTENTIAL EARLY BIOMARKERS OF MEAT QUALITY mQTL PROFILING IN PROGENY CALVES DERIVED FROM BULLS SUBJECTED TO GENETIC SELECTION FOR MEAT TENDERNESS FOCUSED HIGH-PROTEIN SUPPLEMENTATION TO EWES GRAZING CAMPOS GRASSLAND DURING MID GESTATION: EFFECTS ON MUSCLE GENE EXPRESSION OF THE PROGENY TIME FOR BEEF CATTLE TO RECOVER FROM A BOUT OF STRESS AND THE UTILITY OF CARCASS ELECTRICAL STIMULATION TO AUGMENT THIS PROCESS
Society and consumers
The consumer aspects of future meat consumption CONSUMER SENSORY ASSESSMENTS, DESCRIPTIVE PROFILING AND PURCHASE BEHAVIOR TOWARDS FRESH VS. FROZEN GOAT MEAT TRAITS TO TASTE: MODELLING BEEF PALATABILITY USING TRADITIONAL AND RAPID ANALYTICAL METHODS SENSORY PERCEPTION AND MARKET POTENTIAL OF SPAM AMONG YOUNG ASIA-PACIFIC CONSUMERS BEEF COLOR PREFERENCES AMONG U.S. AND GERMAN BEEF CONSUMERS SUSTAINABILITY AND NUTRITIONAL INFORMATION INFLUENCE MEAT AND MEAT ANALOGUES PURCHASING DECISION: GENDER EFFECT. CONSUMER PERCEPTIONS OF MEAT VS PLANT-BASED ALTERNATIVE USING FREE WORD ASSOCIATION AND SEMANTIC SCALE SENSORY CHARACTERISTICS OF COOKED PORK LOIN FROM IMMUNOCASTRATED AND SURGICALLY CASTRATED MALE PIGS FED WITH PEA OR SOYABEAN FRENCH CONSUMERS’ ACCEPTANCE OF MEATS WITH VARYING DEGREES OF MARBLING ACCORDING TO THE INTERPROFESSIONAL GRID EFFECT OF SUGAR CONTENT AND DRYING TIME ON THE SENSORY CHARACTERISTICS OF BEEF JERKY ATTITUDES OF SLOVENIAN CONSUMERS REGARDING PORK QUALITY – COMPARING “ORGANIC” AND “SELECTED QUALITY” LABELS AND STANDARD PRODUCT MEAT WASTE IN THE CANADIAN HOUSEHOLD THE INNOMEATEDU E-PLATFORM, A TOOL DESIGNED FOR HIGHER EDUCATION AND PROFESSIONALS CONSUMER ACCEPTANCE OF THE PRRS-RESISTANT PIG AND GENE-EDITED PORK CONSUMER EXPECTATIONS AND SATISFACTION FOR BEEF IN THE FRENCH REGION AUVERGNE-RHÔNE-ALPES PERILLA LEAVES MITIGATE OFF-ODOURS IN ROASTED CHICKEN: DYNAMIC FLAVOUR CHANGES REVEALED BY GC–O–MS, HS–GC–IMS AND ELECTRONIC NOSE NATURAL ANTIMICROBIALS, Ε-POLY-L-LYSINE AND NISIN Z, DID NOT AFFECT THE SENSORY PROFILE OF REDUCED-SODIUM CALABRESA SAUSAGE URUGUAY, THE COUNTRY OF MEAT: BETWEEN TRADITION AND EMERGING DIETARY SHIFTS CHILLER AGEING IS MORE IMPORTANT THEN INTRAMUSCULAR FAT ON CONSUMER TENDERNESS FOR HIGH MARBLING BEEF
Nutrition and health
The role of meat in the diet of athletes and active adults DIETARY POMEGRANATE ALLEVIATES THE OXIDATIVE STRESS, ADIPOSITY AND FATTY LIVER CAUSED BY THE SUSTAINED INTAKE OF ULTRAPROCESED BEEF HEALTH AND ENVIRONMENTAL BENEFITS OF THE DESIGN OF A NOVEL HYBRID FOOD MIXING MEAT AND MUSHROOM THE IMPACTS OF PORK FAT SUBSTITUTION WITH AGAR-BASED EMULSION GEL IN THE SAUSAGE ON THE DIGESTIVE PROPERTIES OF LIPIDS AND PROTEINS IN VITRO INTERACTION BETWEEN PORCINE MYOFIBRILLAR PROTEIN AND FOUR ANIONIC POLYSACCHARIDES: EFFECTS ON THE HEAT-INDUCED GELATION AND DIGESTIVE BEHAVIOR OF PROTEINS IN VITRO STUDY ON THE EFFECT OF OPTIMIZING SODIUM SUBSTITUTION FORMULA ON THE STORAGE QUALITY AND SHELF LIFE OF ONCORHYNCHUS MASOU CAVIAR IMPACTS OF THE MAILLARD REACTION ON THE COLOR, FLAVOR, AND AGEs IN MEAT AND PLANT-BASED MEAT METABOLIC EFFECTS OF ULTRAPROCESSED PLANT-BASED MEAT ANALOGUES: ADIPOSITY AND FATTY LIVER IN WISTAR RATS HEPATIC PROTEOME IS INFLUENCED BY DIETARY PROTEINS: MEAT vs. PLANT BASED MEAT ANALOGUES PREVENTIVE EFFECTS OF CHICKEN MARINATED IN SALTED RICE MALT ON DEPRESSION AND INFLAMMATION IN DIABETIC MICE FATE OF OXIDIZED PROTEINS DURING DIGESTION OF ULTRAPROCESSED BEEF: HEALTH OUTCOMES BIOACTIVITY OF BROCCOLI BY-PRODUCTS IN PORK SAUSAGES: EFFECT OF PULSED ELECTRIC FIELDS AND ENCAPSULATION IN A CACO-2/RAW 264.7 INFLAMMATORY MODEL PREDICTING THE STABILITY OF FUNCTIONAL SAUSAGES WITH CAROB USING LIGHT BACKSCATTER FIBER OPTIC SENSOR RED MEAT ALLERGY: INVESTIGATING THE INFLUENCE OF COOKING AND LIPID CLASSES ON ALPHA-GAL CONTENT AND UNDERSTANDING THE DISEASE PREVALANCE IN KANSAS RURAL COMMUNITIES DYNAMIC SENSORY PROFILE OF BEEF BURGERS ADDING NATURAL ANTIOXIDANTS FROM PLEUROTUS OSTREATUS EVALUATING NANNOCHLOROPSIS OCEANICA AS A SOYBEAN PROTEIN REPLACEMENT IN POULTRY FEED: GROWTH PERFORMANCE AND MEAT QUALITY ANALYSIS REDUCING NaCl IN BEEF BURGERS USING HIGH-POWER ULTRASOUND AND MICRONIZED SALT: SENSORY DYNAMICS, TECHNOLOGICAL, AND TEXTURAL CHARACTERISTICS EFFECT OF GUANIDINOACETIC ACID ON THE PERFORMANCE AND CARCASS OF FEEDLOT FED NELLORE YOUNG BULLS THE ENHANCEMENT OF SURIMI GELS BY UTILIZING COCONUT OIL PRE-EMULSION LOADED WITH PTEROSTILBENE AND TEMPO MODIFIED CELLULOSE COMPARATIVE STUDY ON THE FATTY ACID, NUCLEOTIDES, AND BIOACTIVE COMPOUNDS OF JEJU HORSES AND THEIR CROSSBREEDS IDENTIFICATION OF ANTI-OSTEOARTHRITIS PEPTIDES FROM BOVINE CARTILAGE VIA VIRTUAL SCREENING, MOLECULAR DOCKING, AND CELL MODELS BIOACTIVE COMPOUNDS IN RAW AND COOKED BEEF WITH TWO DIFFERENT AGEING PERIODS IMPACT OF SOLID-TO-LIQUID LIPID RATIO ON THE GELATION AND EMULSION PROPERTIES OF LAMB MYOFIBRILLAR PROTEIN GELS MEAT QUALITY FROM PIRENAICA BREED RAISED UNDER DIFFERENT FEEDING SYSTEMS IN MOUNTAIN AREAS IN SPAIN ENHANCING PROTEIN FUNCTIONALITY THROUGH DUAL CONJUGATION WITH GALLIC ACID AND RUTIN AMINO ACIDS PROFILE IN HYBRID BURGERS WITH PARTIAL MEAT REPLACEMENT BY PROTEIN EXTRUDATES FROM SUNFLOWER SEED CAKE AND FABA BEAN FLOUR DIETARY BEHAVIOR AFFECTS MICE’S METABOLISM AND PHYSIOLOGY: A COMPARISON STUDY USING PROTEIN-ONLY, CARBOHYDRATE-BASED, AND COMBINED FEEDING STRATEGIES EFFECTS OF IN VITRO SIMULATED GASTROINTESTINAL DIGESTION ON THE PEPTIDE PROFILE OF JINHUA DRY-CURED HAM BROTH REDUCED-FAT HYBRID BEEF BURGERS WITH ADDED EMULSION GEL ESSENTIAL ELEMENTS IN OFFAL FROM CATTLE, REINDEER AND CHICKEN FRESH MEAT PREPARATIONS AND THEIR SALT CONTENT – IS IT A CONCERN?
