1999

Additional information

1. MEAT PRODUCTION AND CONSUMPTION IN THE WORLD (lectures and posters)

1. Medium-term outlook to 2005: The meat sector

   A.A. Gürkan

2. Meat production and consumption in developing countries in Asia and the Pacific

   G. Heinz and A. Bennett

3. Meat standards Australia, A ‘PACCP’ based beef grading scheme for consumers. 1) The use of consumer scores to set grade standards

   R. Polkinghorne, R. Watson, M. Porter, A. Gee, J. Scott and J. Thompson

4. Meat standards Australia, A ‘PACCP’ based beef grading scheme for consumers. 2) PACCP requirements which apply to the production sector

   J. Thompson, R. Polkinghorne, H. Hearnshaw and D. Ferguson

5. Meat standards Australia, A ‘PACCP’ based beef grading scheme for consumers. 3) PACCP requirements which apply to carcass processing

   D. Ferguson, J. Thompson and R. Polkinghorne

6. Meat standards Australia, A ‘PACCP’ based beef grading scheme for consumers. 4) A cut based grading scheme to predict eating quality by cooking method

   J. Thompson, R. Polkinghorne, R. Watson, A. Gee and B. Murison

7. Impacts of changes in the Brazilian meat exports on the Brazilian economy

   F.M.D.M. Bliska and J.J.M. Guilhoto

8. Meat production and consumption trends in the world, in Europe and in Slovenia

   S. Cepin, M. Cepon and S. Zgur

9. Variaton in the eating quality of lamb from diverse European sheep types: Assessment by trained taste panels in six countries

   A. Fisher, G. Nute, P. Berge, E. Dransfield, E. Piasentier, F. Gasperi, C. Sanudo, M. Alfonso, G. Thorkelsson, T. Valdimrsdottis, D. Zygoyiannis and C. Stamataris

2. MEAT PRODUCTION (lectures and posters)

1. Lipid compsotion of beef in relation to feeding, nutrition and technology

   D. Demeyer

2. Slaughtering method and animal welfare

   K. Troeger

3. Development if “HAMDAS”, fully-automated fresh pork ham deboning machine

   K. Toyoshima

4. Use of new protein-mineral additive in the diets for fattening pigs

   N.V. Timoshenko, A.I. Snitsar and E.V. Baryshnikova

5. Evaluation of animal stress and welfare during long distance transport of cattle in Finland

   M. Honkavaara, A. Leppävuori, E. Rintasalo, E. Eloranta and J. Ylönen

6. Welfare monitoring at slaughter plants in Styria (Austria)

   M. Wenzlawowicz, K. Holleben, J. Köfer and N. Bostelmann

7. Critical control points of animal handling and stunning to improve meat quality and welfare

   T. Grandin

8. Growth and carcass characteristics of goat wethers from six genotypes

   J.S. Dhanda, D.G. Taylor, P.J. Murray and J.E. McCosker

9. Effects of age at slaughter on carcass and muscle traits, and meat quality parameters in pigs

   B. Lebret, J. Noblet and M. Bonneau

10. The effect of tail docking and season of slaughter on carcasses of Awassi-cross ram lambs

    R.W. Purchas and T.W. Knight

11. Volatile compounds in pork as affected by breeds

    M-T. Chen, D-C. Liu and J-B. Shr

12. Intramuscular fat, cholesterol and 18:2 n-6/18:3 n-3 ratio in total lipids in two frame steers under different dietary regimen

    P.T. García, N.A. Pensel, C.A. Margaría, O. Rosso and C. Machado

13. Basic study on feeding regulators used to increase chicken meat production efficiency

    M. Suzuki, K. Honda, M. Numata, T. Nakamura, T. Motoki, K. Kano and S. Hasegawa

14. The effect of feed energy levels and particle size on performance of broilers in developing countries under farmers management

    T.J. Kaudia

15. Food waste products in diets for growing-finishing pigs. Effect on growth performance, carcass characteristics and meat quality

    E.A. Bryhni, N.P. Kjos, M. Øverland and O. Sørheim

16. Colour-differences measurement of beef by near-infrared spectroscopy

    J-O. Kang, J-Y. Park and H-R. Oh

17. A method for estimation of fattening stage of beef cattle using molecular species compositions of triacylglycerols in subcutaneous fat biopsies

    M. Itoh and K. Arihara

18. Identification of meat species based on the difference of 18S ribosomal RNA genes

    T. Matsunaga, K. Shibata, J. Yamada, Y. Shinmura and K. Chikuni

19. The application of the cold chain engineering in meat industry in China

    A.J. Tian and W. Qing

20. A study on bone formation of Japanese black cattle

    T. Otsida, T. Kozakai, M. Nakajima, T. Inomata, H. Kitamura and S. Kusuhara

3. DISTRIBUTION AND PROCESSING OF MEAT (lectures and posters)

1. Preservation of raw meat – present status and foreseen technologies

   Z. Duda

2. Perspectives in new meat processing technologies

   K.B. Madsen, J.S. Jensen and J. Søltoft-Jensen

3. Cooked meat products

   E. Puolanne

4. Use of compositions of oxyacids and monoesters of succinic acid in refrechers of meat

   L.Y. Prokophyeva, V.A. Pankratov and V.A. Andreenkov

5. Morphological aspects of forming some quality indices of meat and meat products

   A.A. Belousov, T.G. Kuznetsova and V.V. Avilov

6. Mechanical properties and sensorial evaluation from “Chouriço grosso” – a regional Portuguese sausage

   M. Elias, A. Marinho, A.C. Santos, G. Ribeiro, A.M. Ribeiro, A. Barreto, J. Quakinin and M. Ferreira

7. Portuguese traditional sausage products: Comparison of some characteristics

   S.A. Barreto, J.M. Fernandes, C.M. Ferreira, J.M. Fraqueza, S.J. Quakinin, M.A. Ribeiro, M. Elias and A. Marinho

8. Physical properties of emulsion-type sausage prepared from deer meat and pork fat

   T. Hayashi, Y. Wahiya, T. Ogawa, M. Sato, K. Nodake, K. Teramoto, S. Haga, S. Iida and T. Ito

9. Study of rheological characteristics of multicomponent additives for using in meat products

   I.A. Rogov, N.V. Nefedova, L.G. Cherkasova and A.L. Peshechonova

10. Improvement of properties of concentrated milk protein by trypsin digestion and its utilization in meat products

    H. Fujino, M. Muguruma, S. Shimada and S. Nou

11. Aggregation and gelation model of porcine blood globin treated with pepsin

    Y. Miyaguchi, M. Tsutsumi and K. Nagayama

12. Gel strength enhancement of sausage by treating with microbial transglutaminase

    M. Muguruma, K. Tsuruoka, H. Fujino, S. Kawahara, K. Yamauchi, S. Matsumura and T. Soeda

13. Optimisation of transglutaminase as a cold set binder in low-salt beef and poultry comminuted meat products using response surface methodology

    J.F. Kerry, A. O’Donnell, H. Brown, J.P. Kerry and D.J. Buckley

14. Effect of carragenan, corn syrup solids, whey protein concentrate and isolated soy protein on the quality of emusified-style chicken liver sausage

    H-J. Chin, D-C. Liu and M-T. Chen

15. Effect of refrigerated storage time on quality characteristics and microbial stability of vacuum-packaged ‘Chorizos’ with soy protein isolate added

    M.I. Porcella, G. Sanchez, S.R. Vaudagna, L.H. Meichtri, A.M. Descalzo and M.M. Gallinger

16. Effects of epimysium removal and storage time on TBA, VBN, drip loss and bacterial counts in vacuum-packed beef

    K.Y. Chung, J.C. Lee, S. Hwangbo and T.J. Rhim

17. Effect of washing temperature and pH on the quality of surimi from mechanically deboned chicken meat

    S-K. Lee and J-H. Han

18. Sodium lactate effects on shelf-life, sensory and physical characteristics of refrigerated vacuum packaged fresh chicken sausage

    A.L. da S.C. Lemos, K Cipolli, D.R. Nunes, M. Baptista, C.R.S. Souto and E.A. Yamada

19. Effects of conjugated linoleic acid (CLA) on lipid oxidation and residual nitrite of emulsion-type sausages

    K-H. Hah, J-I. Lee, S-G. Jin, Y-L. Ha, S-T. Joo and G-B. Park

20. Stability of heme pigment and color formation in meat products: Effects of vitamin E, carnosine and milk protein hydrolysates

    R. Sakata, H. Morita, N. Itoh and S. Chou

21. Influence of non-meat proteins on the colous of cooked meat batter

    M. Vada-Kovács

22. The experiment on extending shelf-life of western style mild heated meat products by irradiating additives

    J.H. Hu, J. Yan and X.Q. Zhu

23. Influence of the pH on oxidation of frozen cooked ham during storage

    A. Schopf, L. Colarow, T. Huynh-Ba and A. Fischer

24. Liquid egg white used as a fat replacer in pork meatball

    D-C. Liu, M-T. Chen, C-S. Horng and H.W. Ockerman

25. The role of insoluble fraction in meat on heat-induced gel strength of porcine actomyosin

    M. Ishioroshi, T. Kitagawa and K. Samejima

26. Detection of noncovalent interactions in the heat-induced aggregation of skeletal muscle myosin

    J. Kim, M. Ishioroshi and K. Samejima

27. Salting of Spanish ham: Influence of meat zone and time on salt penetration

    F.L. Crespo, F.C. Sánchez, H.G. Soldevilla, A.M. Serrano, M.C.T. Muñoz, G.P. Alcántara and M.A.O. Mariscal

28. Dynamics of salt diffusion during dry curing of beef M. biceps femoris

    R. Radovanovic, J. Popov-Raljic, M. Ivanovic, D. Zivkovic and N. Dzinic

29. Micrococcus varians and Staphylococcus xylosus used as starter in Shang-Do

    L.S. Wang, D.C. Liu and M.T. Chen

30. Histological and biochemical evaluation of connective tissue of natural hog and sheep casings

    T. Nishiumi and R. Sakata

31. Influence of case diameter on chemical and sensory characteristics of “Salchichon”, a tradicional Spanish sausage

    F.L. Crespo, F.C. Sánchez, H.G. Soldevilla, A.M. Serrano, M.C.T. Muñoz, G.P. Alcántara and M.A.O. Mariscal

32. Influence of ham weight, packaging method and storing on white film development on Carso drycured hams

    K. Vuk, B. Zlender and L. Gasperlin

33. Investigation on some physical properties of vacuum and wrap packaging materials for chilled meat obtained from Korean markets

    K-T. Lee and K-J. Lee

34. An attempts of non-conventional use of pork rinds

    Z. Pietrasik, Z. Duda and K. Woydyllo

35. Effect of simmering time on taste of beef soup stock

    M. Tajima, T. Ito, K. Toko and T. Mitsuhashi

36. Change of polypeptides in beef soup stock during simmering

    M. Tajima and T. Ito

37. Changes in the texture, histological structure and degradation of myofibrillar protein of beef round meat during ordinary or vacuum cooking

    A. Mega, T. Mitsuhashi and M. Tajima

38. Studies on the thermal denaturation of loin muscle

    C-J. Kim, M-S. Song, E-S. Lee, C-H. Lee, C-H. Lee, J-K. Cho and D-Y. Choi

39. Cooked vacuum-packed beef obtained by Lt-Lt process: Effect of thermal treatment on the product physical properties

    S.R. Vaudagna, G. Sánchez, A. Picallo, C.A. Margaria and J.A. Lasta

40. Effects of prolonged heating qualities of low fat emulsified meatballs

    S.Y. Hsu and H.Y. Chung

41. Effect of selected Australian and American processing conditions on the thaw loss, cooking loss and total losses from beef

    V.H. Powell, D.M. Smith and I.J. Eustace

42. Effects of feeding heme iron and cattle bone calcium to iron and calcium deficient mice

    R. Ogasawara, K. Honda, M. Suzuki, M. Numata, T. Nakamura and T. Nagao

43. Influence of dietary rancid rice bran on lipid oxidation of ground pork during frozen storage

    C-G. Kang, B-J. Chae and S-K. Lee

44. Influence of electrical and physical effects on quality of raw-smoked mutton products

    A.S. Bolshakov, S.A. Ryzhov and R.N. Khamidov

45. Mordern biotechnologies in meat products production

    V.G. Boreskov, V.V. Khorolsky, S.A. Ryzhov and L.S. Kudryashov

46. New generation of canned meat products based on rational use of traditional and non-traditional kinds of raw material

    G.E. Limonov, L.B. Smetanina, N.Y. Fedorova and C.C. Shevchenko

4. MUSCLE BIOLOGY AND MEAT BIOCHEMISTRY (lectures and posters)

1. The intramuscular connective tissue matrix and cell/matrix interactions in relation to meat toughness

   P.P. Purslow

2. Meat tenderness – The μ-calpain hypotesis

   E. Dransfield

3. Mechanism of meat tenderization during post-mortem ageing: Calcium theory

   K. Takahashi

4. Solubility of myosin and the binding quality of meat products

   E. Bandman

5. The influence of early post-mortem pH and temperature decline on tenderness and ageing potential of beef loin muscle

   I.H. Hwang, F.D. Shaw, B.C. Thomson and J.M. Thompson

6. Does artificially raising the ultimate pH produce similar effects on tenderness to those observed previously in dark-cutting (DC) beef

   B.C. Thomson and G.R. Trout

7. The relationship between dissociation of actomyosin and tenderness

   D.Hopkins, P. Littlefield and J. Thompson

8. The effect of low-frequency and intensity ultrasound on structure and texture of beef

   Z.J. Dolatowski, D.M. Stasiak, S. Giemza and M. Kosla

9. Differences in myosin heavy chain isoform expressions among porcine breeds

   R. Tanabe, I. Nakajima, S. Muroya and K. Chikuni

10. Purification of transglutaminase and its effects on myosin heavy chain and actin of spent hens

    T-F. Tseng, M-T. Chen and D-C. Liu

11. Changes in properties of bovine and porcine myosins during postmortem aging

    T. Nishimura, M. Nakamoto, K. Mizukoshi, K. Gekko, J-B. Kim, M. Ishioroshi and K. Samejima

12. Mechanism of heat-induced gelation of bovine and porcine myosins

    M. Nakamoto, Y. Nogusa, K. Gekko, J-B. Kim, M. Ishioroshi, K. Samejima and T. Nishimura

13. The role of myosin teil in pressure- induced gelation of myosin

    T. Iwasaki and K. Yamamoto

14. Continuous observation of changes in myosin during hydrostatic pressure treatment

    K. Yamamoto, Y. Kobayashi and T. Iwasaki

15. Pressure effect on the stability of AMP deaminase from rabbit skeletal muscle

    Y. Ikeuchi, A. Uchida, M. Togawa and A. Suzuki

16. Chemical cross-linking of actin and myosin subfragment-1 and effect of paratropomyosin on interaction of actin and myosin subfagment-1

    T. Hayashi, J. Liaw, S. Mori, M. Sugimitsu, T. Ogawa, K. Nodake, M. Sato, N. Tsuchida, M. Yamanoue and T. Ito

17. Calcium-induced splitting of connctin/titin filaments: Localization and characterization of calcium-binding sites

    R. Tatsumi, K. Maeda and K. Takahashi

18. Solubilization of myofibrillar proteins of chicken skeletal muscle in water

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

19. Binding of paratropomyosin to connectin fragments influenced by calcium ions from chicken skeletal muscle

    M. Yamanoue, S. Fei, T. Okayama, S. Ueda and S. Norioka

20. Effect of exogenous addition of gelsolin on myofibrils prepared from bovine muscle

    M. O’Dwyer, M. Zeece and W.J. Reville

21. Comparative study on the myofiber type composition and the fat deposit in M. longissimus thoracis between young heifer groups of Japanese black fed freely on concentrate and roughage

    T. Gotoh, S. Imamura, Y. Ono and H. Iwamoto

22. Changes in percentage of type I myofibers in muscle of the cattle during growth

    K. Watanabe, S. Tominaga and A. Suzuki

23. Heterogeneous composition of histochemical fiber types in the different parts of M. longissimus thoracis from Mishima (a Japanese native) steers

    S. Morita, H. Iwamoto, Y. Fukumitsu, T. Gotoh, S. Nishimura and Y. Ono

24. Localisation of lysosomal cathepsin B during the post-mortem storage of bovine muscle at 4⁰C and 25⁰C using enzyme fluorescence histochemistry

    M. Mobarak, S. Connell, W. Reville and M. Zeece

25. Histological changes of fasciculus induced by different sizes of the pectoralis muscle in Japanese quails with large, normal and small body size

    H. Iwamoto, T. Gotoh, M. Sugimura and S. Okamoto

26. Changes in peptides during conditioning of three types of beef samples

    M. Mikami, M. Sekikawa and K. Shimada

27. What information does the callipyge lamb give usabout the calpains and postmortem tenderization?

    E.F. Delgado, G.H. Geesink, M. Koohmaraie and D.E. Goll

28. Effects on electrical stimulation & chilling rate on lysosomal enzyme activities in beef

    J.M. O’Halloran, D.M. Ferguson, A.F. Egan and I.H. Hwang

29. Influence of electrical stimulation and electrical massaging on calpain activity and intracellular concentration of Ca2+ of muscular tissue of beef with different pattern of autolysis

    L.S. Kudryashov, O.A. Kudryashova, A.B. Lisitsyn and V.V. Khorolsky

30. Some characteristics of S-myotrophin, the motor-nerve dependent muscle cell growth factor in porcine skeletal muscle

    T. Hayashi, T. Ogawa, M. Sato, N. Tsuchida, A. Fotovati, K. Nodake, S. Kawabata and T. Ito

31. Effect of washing cattle pre-slaughter on glycogen levels of M. semitendinosus and M. semimembranosus

    P. Walker, R. Warner, P. Weston and M. Kerr

32. Factors affecting denaturation of myoglobin in ground pork patties

    M.C. Hunt, S.A. Hawthorne, R. Lien, D.H. Kropf and M. Hardin

33. Drip loss dependent on stress during lairage and stunning

    S. Støier and E.V. Olsen

34. Osmolality of bovine muscle juice as affected by cooking temperature

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

35. Sarcoplasmic proteins may determine the deformability of cooked sausage batter

    M.M. Farouk, D. Wild, G.A. MacDonald, K. Wieliczko, R. Lim, S. Turnwald and C. Mudford

36. Physic-chemical characteristics of surimi from normal and PSE pork

    W-S. Chen, M-T. Chen and D-C. Liu

37. Carcass traits and microsatellite distributions in offspring of sires from three geographical regions of Japan

    S.B. Smith, M. Zembayashi, D.K. Lunt and C.D. Gilbert

38. Dietary vitamin E inhibits poultry PSE development and improves meat functional properties

    R. Olivo, A.L. Soares, E.I. Ida and M. Shimokomaki

39. Characteristics of sarcoplasmic reticulum from muscles of pasture- and grain-fed cattle with or without vitamin E supplement

    A. Yang and R.K. Tume

40. The collagen architecture and immunohistochemical property in bovine skeletal muscles

    S. Tabata, S. Morita, T. Watanabe, T. Gotoh, S. Nishimura, Y. Koga and H. Iwamoto

41. The role of collagens for intramuscular adipose development

    I. Nakajima, T. Yamaguchi, S. Muroya, R. Tanabe and K. Chikuni

42. Changes in proteoglycans during postmortem aging of meat

    T. Nishimura, S. Kazuoka, A. Taneichi and A. Hattori

43. Seasonal patterns in fatty acid composition of beef subcutaneous fat

    M.J. Kelly, R.K. Turne and J.M. Thompson

44. Liberation of phospholipids from bovine skeletal muscle Z-discs by 0.1 mM calcium ions – The weakening mechanism of Z-discs during post-mortem ageing of meat –

    K. Shimada, D.H. Ahn and K. Takahashi

45. Plasma leptin levels and intramuscular fat content in beef from crossbreed Japanese cattle

    J. Wegner, C. Xie, P. Huff, F. Schneider, P.S. Mir, Z. Mir, E.C. Kazala, F.J. Lozeman, R.J. Weselake and K. Ender

46. Porcine muscle cells expressed muscle specific proteins but not form myotubes in a differentiation-inducing serum-free medium

    S. Muroya, I. Nakajima, R. Tanabe and K. Chikuni

47. Ante-mortem 31P NMR study of skeletal muscle metabolism on entire and on a muscle biopsy in heterozygotes and MH normal pigs

    R. Lahucky, G. Kohn, U. Baulain, M. Henning, E. Kallweit, P. Demo, D. Vasicek and N. Pronayova

48. Genetic variants of PPAR γ 2 specific region in Japanese black cattle

    K. Aikawa, N. Nakanishi, T. Muramoto, Y. Sato and T. Manda

5. MEAT QUALITY (lectures and posters)

1. On-line evaluation of meat quality using probes and robots

   H. Swatland

2. Biochemical basis of fresh meat colour

   M. Renerre

3. Organoleptic factors responsible for the superior palatability of Japanese Wagyu beef

   A. Okitani

4. Fast processed meat quality analysis through an ‘Electronic Nose’

   G.M. Grigioni, C.A. Margaria, M.M. Gallinger, G. Sánchez, N.A. Pensel and J.A. Lasta

5. Broadband dielectric characterisation of bovine meat

   J.L. Damez

6. The use of electron spin resonance (ESR) to determine the mobility of solutes in meat during freezing and frozen storage

   E. Hansen, M.L. Andersen, A. Mortensen and L.H. Skibsted

7. Effect of temperature and anatomical localisation of porcine carcass measurement points on results of evaluation of backfat and Longissimus dorsi muscle thickness by means of ultrasound and optical-needle devices

   K. Borzuta and A. Borys

8. Instrumental studies structural and mechanical characteristics of meat raw materials and meats

   I.A. Rogov, E.V. Sizykh, L.F. Mitaseva and V.N. Kulagin

9. Differentiation of products made from normal (RFN) and watery (PSE) meat using profile texture analysis

   E. Pospiech, A. Medynski, E. Grzeskowiak and K. Borzuta

10. Development of a NIR filter based instrument fot on-line measurements of fat quality in pork

    J.R. Andersen, C. Boggaard, J. Nishida and A.J. Rasmussen

11. Evaluation of the Canadian computer vision system for beef carcass grading

    A.K.W. Tong, D.J. Robinson, W.R. Robertson, S.M. Zawadski and T. Liu

12. Optical evaluation techniques for bovine fat

    M. Irie

13. On-line measurement of intramuscular fat/marbling in beef carcasses using electrical impedance

    N.T. Madsen, C. Boggaard, A.J. Rasmussen and L. Bager Christensen

14. Quick determination of fat content in Longissimus at the section of beef carcass and nutrient composition of beef cuts be near-infrared spectroscopy with a fiber optic probe

    M. Mitsumoto, S. Ozawa, T. Mitsuhashi, N. Nakanishi, K. Shinohara and K. Tatsubayashi

15. Species identification in meat products treated under different temperatures and heating conditions by means of polymerase chain reaction (PCR) in combination with restriction fragment length polymorphism (RELP)

    R. Detsch, K.O. Honikel and F. Schwägele

16. A rapid screening method by the polymerase chain reaction-single strand conformation polymorphism using automatic sequencer for porcine ryanodine receptor gene mutation, and use for meat quality evaluation

    E. Ueta, T. Sakurai, E. Nanba, A. Iino, Y. Yahara and Y. Otsuka

17. Windows GUI program for the evaluation of meat color and myoglobin derivatives by reflectance spectrophotometry

    M. Izumimoto and T. Miyamoto

18. Colour of beef M. longissimus dorsi and M. psoas major heated to different temperatures

    L. Gasperlin, B. Zlender and V. Abram

19. Initial chilling rate as a predictor of the colour of muscles as thawed meat

    M.M. Farouk and S.J. Lovatt

20. Colour and lipid stability in Australian grass and grain fed cattle

    M.C. Lanari, R.K. Tume, A. Yang, T.W. Larsen and M. Brewster

21. Combined effect of residual oxygen and illumination on the stability of nitrosylmyoglobin in aqueous solution and in cured ham packaged in modified atmosphere

    J.K.S. Møller, G. Bertelsen and L.H. Skibsted

22. The effect of storage time at +1 ⁰C on the colour of vacuum packed duck muscles

    T. Skrabka-Blotnicka, E. Przysiezna and J. Woloszyn

23. Effect of pH of the coordination of nitric oxide complex of iron(II) swine myoglobin

    H. Morita, H. Yoshikawa, R. Sakata, T. Mishiro, H. Fuchu, A. Sakata and Y. Nagata

24. Predicting the pH of acid marinated meat

    B. Svensson

25. Effects of postmortem temperature on color and water-holding capacity of pork loin

    B-W. Ye, S. Lee, B-C. Kim, S-T. Joo and G-B. Park

26. Influence of ultra-sounds on water-holding capacity changes in meat after slaughter

    D.J. Zbigniew, A. Latoch and D.M. Stasiak

27. Effect of storage time on tenderness and colour parameters of steers and cows

    A.B. Picallo, A.M. Sancho, M.M. Gállinger, M.L. Zanelli, C.A. Margaría and N.A. Pensel

28. Effect of calcium chloride on tenderization of spent layers meat

    S-C. Huang and Y-C. Wu

29. Meat tenderization by proteolytic enzymes enzymes after osmotic dehydration

    Gerelt, Y. Ikeuchi and A. Suzuki

30. Effect of hydrodynamic pressure and the koshering process alone or in combination on beef strip loins

    M.B. Solomon, Z. Holzer, A.M. Campbell, B.W. Berry and A.M. Spanier

31. Amino acid composition of Longissimus thoracis from pigs of two genetic lines

    F. Nicastro

32. Changes in pH and free amino acids in sheep meat during extended chilled storage

    T.J. Braggins, D.A. Frost, M.P. Agnew and C. Podmore

33. A trial to define the out put of taste sensing system applied to beef extracts

    K. Sasaki, M. Mitsumoto, K. Sato, H. Ikezaki, A. Taniguchi and H. Nakai

34. Causes of pastoral flavour in ruminant fat

    O. Young, A. Priolo, G. Lane, K. Frazer and T. Knight

35. Existence of two desirable odor, the conditioned raw beef aroma and the conditioned boiled beef aroma

    M. Matsuishi and A. Okitani

36. A sensory perspective on temporal aspects related to the perception of the major aroma compounds responsible for boar odour

    H.L. de Kock

37. Taste sensing system and its application to beef

    K. Sato, H. Ikezaki, A. Taniguchi, K. Toko, K. Sasaki, M. Mitsumoto and H. Nakai

38. The use of blood analysis in the integrated pig production chain – Animal health and welfare, meat safety and sensory quality –

    S.J.W. Hillebrand and H. Schouwenburg

39. Effect of restricted feeding on taste-active components, free glutamic acid and 5′-IMP, of chicken meat

    S. Fujimura and M. Kadowaki

40. Sensory characteristics of South African chicken cooked according to a dry or moist heat cooking method

    S.M. van Heerden, H.C. Schönfeldt, M.F. Smith and P.E. Strydom

41. Correlation between beef grading and sensory attributes

    K. Asaka, K. Honda, M. Numata, T. Nakamura, M. Okita, S. Yamaguchi and H. Nakai

42. Effects of vacuum storage and subsequent display on sensory and microbiological quality of four beef muscles

    V.M.H. Barnier, A. van Dijk, W.A.M. Bakker and J.H. Houben

43. Physical, chemical, microbiological and sensory characteristics of adult and young bull aged cap of rump

    E.A. Yamada, K.M.V.A.B. Cipolli, J.R. Gonçalves and H.K. Arima

44. Lipid oxidation, sensory and microbial properties of ground pork during storage as affected by Maillard reaction products from wheat protein hydrolysate and sugars

    J.C.C. Kuo, C-C. Liu and H.W. Ockerman

45. Microbial condition of lactic acid treated and modified atmosphere retail-packaged beef

    M.S. Neira, L.H. Meichtri, H.R. Rodriguez, G. Grigioni and J.A. Lasta

46. Effects of fish oil containing high level of n-3 polyunsaturated fatty acids on fatty acid composition, cholesterol levels and tasty compounds of pork loin

    M. Ishida, Y. Konno, K. Suzuki, Y. Ogawa and H. Abe

47. Effect of intramuscular fat on flavour acceptability of beef striploins

    E.M. Stephens, W.S. Pitchford and B.D. Siebert

48. Carotenoid concentration in different anatomical locations of subcutaneous fat in cattle

    Z.A. Kruk, W.S. Pitchford and C.D.K. Bottema

49. Relationship between cattle fat colour at weaning and slaughter

    Z.A. Kruk, W.S. Pitchford and C.D.K. Bottema

50. Effect of dietary conjugated linoleic acid (CLA) on fatty acid composition and lipid oxidation of pork loin

    J-I. Lee, T-S. Park, Y-L. Ha, T-S. Shin, S-T. Joo and G-B. Park

51. Rapid determination of lipid oxidation in mechanically deboned turkey meat by autofluorescence spectroscopy

    J.P. Wold, M. Mielnik and B. Overrein

52. Antioxidative effect of hop extract in a meat model

    H-J.Seidel Nielsen and D. Pardos Molina

53. Venison vitamin E levels and the relationship between vitamin E, iron and copper levels and display life for venison and beef

    J. Stevenson-Barry, S. Duncan and R. Littlejohn

54. Effect of exogenous anti-oxidant application on venison colour

    J. Stevenson-Barry, S. Duncan and R. Littlejohn

55. The effect of Bos indicus content, pre-slaughter treatment and tenderstretch on beef eating quality

    T. Newsome, D.M. Ferguson and A.F. Egan

56. Effect of pre-rigor stretching of beef M. longissimus thoracis muscles on structural changes and key meat quality attributes

    N.J. Simmons, J.M. Cairney, M.M. Auld, T.A. Nagle and C.R. Mudford

57. Influence of post-mortem hanging methods on beef tenderness

    M.T. Mooney, S.T. Joo, B. Kim and D.J. Troy

58. Properties of mince recovered by mechanical separation of goat carcasses and frames

    K.W. McMillin, E.M. Brouillette, M.E. Michel and A.J. Beyer

59. Effect of stunning method, electrical stimulation and pelvic suspension on the rate of ageing in pork

    M.P. Rees, G.R. Trout and R.D. Warner

60. Improvement of meat qualities during the prolonged conditioning of vacuum-packed pork loins at 4 ⁰C

    T. Okumura, H. Ide and T. Nishimura

61. The effect of supplementation period of a beta-agonist (Zilpaterol), electrical stimulation and ageing period on meat quality characteristics

    P.E. Strydom and E. Nel

62. Effect of humidity stabilizing sheet on cold storage of beef

    K. Saito, S. Kawahara and M. Muguruma

63. Effect of early short-term temperature conditioning on calpains, metabolic rates and tenderness of Hanwoo (Korean native cattle) and Holstein

    M-S. Rhee, Y-C. Ryu and B-C. Kim

64. The relationship between the grade and meat traits of Japanese black cattle (Wagyu) on the market in Japan

    Y. Okabe, A. Watanabe, J. Yonemaru, S. Kushibiki, H. Shingu and M. Shinoda

65. Effect of yield and meat quality characteristics on the growing age of Korean native bulls and steers

    Y.K. Kim, Y.M. Yoo, J.M. Lee, B.Y. Park, S.K. Hong and G.B. Park

66. Electrical conductivity and other meat quality traits as indicators of vitamine E effects on beef and pork

    R. Lahucky, J. Dubravicky, O. Palanska, P. Krska, P. Demo, S. Zaujec, M. Paulic and J. Mojto

67. Share, distribution and quality of meat in carcasses of pigs of different genotype

    A. Petricevic, G. Kralik, G. Kusec and Z. Bukvic

68. Effect of genotype on meatiness and quality of pig’s meat

    Z. Gajic, M. Pusic and R. Radivojevic

69. Effect of genotype on fattening and slaughter characteristics of pigs

    M. Pusic, Z. Gajic and R. Radivojevic

70. Influence of growth promotors on swine carcass traits

    G. Kralik, A. Petricevic, G. Kusec and A. Grgas

71. Technological and chemical quality of pig adipose tissue: Effect of backfat thickness

    A. Hugo, G. Osthoff and P.J. Jooste

72. Effect of slaughter weight on the intramuscular fat composition of pigs

    A. Hugo, G. Osthoff and P.J. Jooste

73. Carcass and meat quality in light lambs from different classes in the European grading system

    C. Sañudo, M. Alfonso, A. Sanchez, R. Delfa and A. Teixeira

74. Family ties in consumer testing of lambs

    E. Dransfield, G. Nute, M.A. Grasa and J-F. Martin

75. Variations of meat composition and quality in different commercial lamb types

    P. Berge, A. Sanchez, E. Dransfield, I. Sebastian, C. Sañudo and M.C. Bayle

76. The influence of electrical stimulation and muscle types on some biochemical properties of mutton

    M. Yanar, H. Yetym and H.W. Ockerman

77. Examination of the combined effect of trenbolon acetate and 17-β estradiol on meat quality of fattening steers

    S. Saicic, A. Spiric and M. Dordevic

78. The quality of pre-rigor and post-rigor brine injected hams from pigs with ot without the RN-allele

    Å. Josell, L. Martinsson, J. Bjärstorp and E. Tornberg

79. The influence of rearing systems on basic tissue share and muscle chemical structure in broilers

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

80. Influence of thawing regimes on qualitative characteristics of meat

    S.A. Bolshakov and G.E. Limonov

81. The loss of minerals and proteins during the marination of meat

    B. Svensson

82. Intermediate moisture meat products(charqui meats) texture and collagen crosslinks

    E.Y. Youssef, C.E.R. Garcia, F.A.G. Coró and M. Shimokomaki

83. Influence of breed in thermal stability of intramuscular bovine collagen

    B. Panea, J.L. Olleta, J.A. Beltrán, C. Sañudo and M.M. Campo

84. Effect of body weight gain during pre-slaughter realimentation period on intramuscular collagen solubility in aged goats

    N. Shiba, M. Matsuzaki and E. Tsuneishi

85. Geometrical modifications of perimysial connective tissue in meat during cooking

    A. Grajales, J. Lepetit and R. Favier

86. Micro-meat product models: Tools to study meat and non-meat protein fuctionality

    R.P. Happe, S.J. Koppelman, R. Vlooswijk, G. Wijngaards and A.A. van Dijk

6. MICROBE CONTROL IN MEAT (lectures and posters)

1. Computational microbiology as a tool for microbial control during meat processing

   F.J.M. Smulders, P. Paulsen and F. Hilbert

2. Utilization of microbes to process and to preserve meat

   F-K. Lücke

3. Redox potential of meat and meat products

   W. Rödel and R. Scheuer

4. Study of water state changes in meat during autolysis

   E.I. Titov, E.V. Kulagin and E.V. Sisykh

5. Antimicrobial protection for foodstuff´s surface – general factor of the nutritation culture in the future

   I.A. Rogov, L.S. Kuznetsova, A.G. Snezko and E.G. Rozantsev

6. Effect of lactic acid treatment on surviving Listeria monocytogenes on meat packged in modified atmosphere

   I. Steinhauserova and K. Fojtíkova

7. Listeriosis: Technological factors and safety of meat products during their manufacture

   Y.G. Kostenko, T.S. Shagova and K.S. Yankovsky

8. Antimicrobial rinse effects on the shelf life characteristics of chicken thigh meat strips vacuum-packaged in high oxygen permeable film

   J.C. Acton, S.G.V. Silanna, I.Y. Han, H-J.S. Nielsen and P.L. Dawson

9. The effects of potassium sorbate on the spoilage of anchovy (Engraulis encrasicolus) under retail conditions

   H. Yetim, A. Yapar and H.W. Ockerman

10. Use of essential oils and oleoresins from spices and herbs for control of L. monocytogenes in cooked, cured meat products

    J. Søltoft-Jensen and F. Hansen

11. Efficacy of chitosan-based antibacterial films on prosessed meats

    B. Quattara, R.E. Simard, G. Piette, A. Bégin and R.A. Holley

12. Process control on the slaughter line for reducing the microbial load on the surface of pig carcasses

    P. Pless and J. Köfer

13. Shelf life of refrigerated modified atmosphere retail-packaged aged beef

    L.H. Meichtri, M.S. Neira, H.R. Rodríguez, G. Grigioni and J.A. Lasta

14. Control of Brochothrix thermosphacta on pork

    G.G. Greer, B. Dilts and A. Paquet

15. Campylobacter and Salmonella spp. in refrigerated broiler meat

    V. Atanassova and C. Ring

16. Interactive effect of meat starter cultures, curing salts and garlic on the growth of Salmonella anatum in Nham

    A. Swetwiwathana, U. Leutz, N. Lotong and A. Fischer

17. Characterisation of psychrotrophic lactic acid bacteria isolated from vacuum packed beef

    R.M. Sakala, Y. Kato, H. Hayashidani, C. Kaneuchi and M. Ogawa

18. Characterisation of lactobacilli isolated from ‘Adin’ – a smoke-dried meat product

    R.N. Borpuzari and T. Borpuzari

19. Micrococcus varians, Staphlycoccus carnosus and Staphylococcus xylosus growth on Chinese-style beaker sausage

    H-L. Guo, M-T. Chen and D-C. Liu

20. Utilization of starter culture for soft salami sausage

    Y. Morioka, H. Nohara, M. Araki, M. Suzuki, M. Numata and T. Nakamura

7. MEAT SAFETY (lectures and posters)

1. Man-made residues and environmental contaminants in meat

   K.O. Honikel

2. Processes to reduce contamination with pathogenic microorganisms in meat

   J.N. Sofos, K.E. Belk and G.C. Smith

3. Effect of meat starter cultures and some ingredients on the growth of Salmonella anatum in Thai fermented meat (Nham) [an in-vitro study]

   A. Swetwiwathana, U. Leutz, N. Lotong and A. Fischer

4. Startes culture with added value for production of fermented, dry-sausages: Bactofermtm F-LC

   L. Andersen and B. Jelle

5. Occurence of ochratoxin A-producing moulds and ochratoxin A in some meat products

   M. Skrinjar, M. Danev, B. Petrevski, V. Dosen-Bogicevic and G. Dimic

6. A comparision of the recovery of injured Escherichia coli O157:H7 in five commercial formulations of buffered peptone water using indirect impediometry

   R.H. Madden, J.T.M. McGuiggan and G.D. Murphy

7. Survey of Shiga toxin-producing Escherichia coli (STEC) in beef and dairy cattle at farms and slaughterhouse

   K. Shinagawa, M. Kanehira, K. Omoe, I. Matsuda and S. Sugii

8. New biologically active additives for the production of ecologically safe food compositions and meats

   E.I. Titov, L.F. Mitaseva, V.V. Aleshina and L.G. Cherkasova

9. New safe protective coating with polyfunctional properties

   E.I. Titov, L.I. Bulatnikova, L.V. Bikova and T.V. Ivanova

10. Quantitative risk assessment

    E. Hoornstra, H.P. Haagsman, A.G. Toorop-Bouma, M.D. Northolt, P. Sterrenburg and S. Notermans

11. Application of HACCP concepts to meat products in Japan

    Y. Kokubo, Y. Shinmura, K. Ikegame and T. Maruyama

12. Comparision between different treatments with lactic acid and sodium lactate on the micribiological, chemical and sensory qualities of porcine jowl

    C.J.C. Contreras, K.M.V.A.B. Cipolli, R. Bromberg and H.K. Arima

13. Cholesterol oxidation products (COP) in chicken meat with electron-beam irradiation

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

14. Current results of styrian residue monitoring

    F. Dieber, J. Köfer and P. Pless

15. Ecological safety of meat products containing agricultural hormones residues

    A.N. Ivankin, A.D. Nekludov and A.V. Galkin

16. Examination of trenbolon acetate residues after implantation of Revalor S in fattening steers

    S. Saicic, S. Jankovic, A. Spiric and M. Dordevic

17. Polycyclic aromatic nitro-hydrocarbons (PANH): Their occurence in smoked, dried, roasted fish, meat

    H. Koch and O. Dafflon

8. MEAT AND HUMAN HEALTH (lectures and posters)

1. Needs to modify the fatty acid composition of meats for human health

   H. Okuyama and A. Ikemoto

2. Contribution of meat to human health

   R.G. Cassens

3. A method for determining 9 cis, 11 trans conjugated linoleic acid and some factors influencing its concentration in meats

   S. Takenoyama, S. Kawahara, H. Murata, M. Muguruma and K. Yamauchi

4. Conjugated linoleic acid (CLA) in muscle from steers fed different dietary lipids

   M. Enser, N.D. Scollan, N.J. Choi, E. Kurt, K. Hallet and J.D. Wood

5. Effect of β-3 agonist, BRL 35 135, and dietary fats on the accumulation of fats in rat body fed with different dietary lipids

   A. Fotovati and T. Ito

6. Interaction of a β-3 agonist, CGP 12 177, and dietary lipids in accumulation of fats in rat body

   A. Fotovati, T. Hayashi, K. Jono, K. Nodake, N. Tsuchida, T. Ogawa, M. Sato and T. Ito

7. Contribution of poultry lipids to current recommendations for an optimum lipid dietary intake

   P.T. García and J.J. Casal

8. Difference in the accumulation and oxidation of lipids in rat body after taking various kinds of lipids

   K. Nodake, T. Hayashi, K. Johno, A. Fotovati, M. Sato, T. Ogawa and T. Ito

9. Antioxidants and oxidative processes of lipids and cholesterol in a dry fermented meat product (Salame Milano)

   C. Roberto, Z. Emanuela and D. Vittorio

10. Content of cholesterol and oxysterols in selected Polish meat products

    Z. Zaborowska, K. Krysztofiak, W. Uchman, H. Jelen, M. Rudzinska and E. Wasowicz

11. Comparative study on apparent digestibility of beef tallow and vegetable oils in rats

    A. Fotovati, T. Hayashi, K. Jono and T. Ito

12. Preliminary investigation on the use of raman spectroscopy to charcterise adipose tissue

    J.R. Beattie, S.E.J. Bell and B.W. Moss

13. Alleviation of atopic dermatitis with γ-linolenic acid-containing sausage

    M. Shimane, K. Fujita, Y. Takahata, F. Morimatsu, F. Furukawa, M. Takigawa and R. Yamada

14. Increasing the n-3 polyunsaturated fatty acid content of pig meat and effects on meat quality

    J.D. Wood, P.R. Sheard, M. Enser, G.R. Nute, R.I. Richardson and P.R. Gill

15. Effect of isoproterenol, a non-selective β-agonist, on lipid metabolism of rats: An in vitro and in vivo study

    A. Fotovati, T. Hayashi, N.N. Nikandrov, N. Tsuchida and T. Ito

16. Angiotensin I-converting enzyme inhibitors derived from muscle proteins

    K. Arihara, T. Mukai and M. Itoh

17. An immunopeptide in beef – Purification of a peptide releasing interleukin-1β from macrophages –

    S. Kawahara, M. Muguruma, K. Yamauchi and T. Ito

18. Pork hydrolysates stimulates alcohol metabolism in rats and man

    M. Sato, T. Ohmori, F. Morimatsu and R. Yamada

19. Antioxidant activity of porcine myofibrillar protein hydrolysates obtained by protease treatment

    A. Saiga and T. Nishimura

20. Isolation and charcacterization of prolylendopeptidase-Inhibiting pertides from bovine brain

    T.Ohmori, R. Yamada and S. Maruyama

21. Oral administration of chicken gelatin peptide improves moisture retention of skin

    N. Shioda, K. Urashima, M. Tanaka, S. Mizukami, F. Morimatsu, K. Tezuka and R. Yamada

22. Utilization of natural protein-organomineral components for correction of consumer features of meat products for child nutrition

    A.V. Ustinova, N.A. Tchulkova and N.V. Lubina

23. Meat products for preventive and curative nutrition

    M.L. Faivishevsky and T.Y. Grabenschikova

24. Some kinds of meat raw materials as a factor of people health improvement

    M.L. Faivishevsky and T.N. Lisina

25. Development of products for child nutrition from meat of pigs raised on new food additives

    N.V. Timoshenko, A.V. Ustinova, A.I. Snitsar, O.A. Masloboev and E.V. Baryshnikova

26. Papain-digested pork reduces serum cholesterol levels in rats

    K. Urashima, Y. Taguchi, F. Morimatsu, Y. Furukawa and R. Yamada

27. Effect of dietary protein hydrolyzate in livestock products on the plasma and liver lipid components in rats

    K. Honda, M. Suzuki, M. Numata, T. Nakamura, Y. Futamura, Y. Kanamaru and S. Nagaoka

28. Anti-platelet effects of enzymatic hydrolysates of collagen and collagen-related peptides

    I. Nonaka, S. Katuda, T. Ohmori, T. Shigehisa and S. Muruyama

29. Intranasal administration of type-II-collagen suppresses collagen-induced arthritis in mice and enhances the effect of an anti-inflammatory drug

    Y. Taguchi, T. Matsumoto, K. Fujita, F. Morimatsu, T. Shigehisa, S. Kaminogawa and R. Yamada

30. Intranasal administration of denatured type II collagen and its fragments can suppress collagen-induced arthritis

    T. Matsumoto, A. Ametani, S. Hachimura, A. Iwaya, Y. Taguchi, K. Fujita, F. Morimatsu, T. Shigehisa, R. Yamada and S. Kaminogawa

31. Combination effect of protein nutrition and tread-mill exercise on the concentration of serum IGF-1 and transferrin in growing male rats

    K. Omoto, Y. Nakagawara, K. Iwashita, T. Hayashi, K. Johno, N. Tsuchida, A. Fotovati and T. Ito

32. Identification and elimination of beef allergens

    G.D. Han, M. Matsuno, G. Ito, Y. Ikeuchi and A. Suzuki

33. Determination and elimination of allergens in beef and chicken

    K. Fujita, Y. Takahata, F. Morimatsu, R. Shibata, J. Kurisaki and R. Yamada

34. Allergenic properties of heat-denatured collagen are different depending on the collagen type and the source

    S. Toki, K. Ichie, Y. Taguchi, Y. Takahata, F. Morimatsu, T. Yamanaka, T. Kumagai, Y. Wataya, K. Kimura, Y. Tanaka, K. Ikeda, A. Umetsu, R. Shibata, J. Kurisaki and R. Yamada

35. Low allergenic gelatin prepared from chicken cartilage by acid processing

    K. Ichie, Y. Taguchi, Y. Takahata, S. Toki, F. Morimatsu, T. Yamanaka, T. Kumagai, Y. Wataya, K. Kensyu, Y. Tanaka, K. Ikeda, A. Umetsu, R. Shibata, J. Kurisaki and R. Yamada

36. The effect of spices on the reduction of the formation of mutagenic/carcinogenic heterocyclic amines in beef patties

    M. Gibis, A. Schoch and A. Fischer

37. Protective effects of meats and offals on DNA damage

    M. Miwa, Y. Sumio and K. Kim

38. Evaluation of heterocyclic amines in an aqueous and meat matrix based model system

    A. Schoch, M. Gibis and A. Fischer

39. A screening of selected pig meat components and some precursors of heterocyclic amines as related to feeding regime, RN genotype and sex

    V. Nilzén, S. Aurasaari, K. Lundström, M. Jägerstad and K. Andersson

40. Anti-fatigue effect of beef

    K. Wada, J. Wakamatsu, K. Yagasaki, M. Numata and T. Nakamura

41. The effect of ingredients in livestock products on inebriation and crapulence

    K. Nakade, O. Kajimoto, M. Numata and T. Nakamura

42. New aspects in rational use of agricultural animal blood fractions

    L.V. Antipova, S.V. Rozhkov and A.L. Kulpina

43. Assessment of harmlessness of meat processing industry secondary products and by-products in the development of resource saving technologies

    L.V. Antipova, I.A. Glotova, S.V. Polyanskih, V.K. Kurchaeva, L. Bastic and A. Spiric

44. Comparision of a new HPLC-UV method for the determination of nitrite and nitrate in cured meats with the enzymatic method

    A. Schoch and A. Fischer

45. Dietary onion peels enhance the pork quality

    S-J. Hur, D-H. Kim, J-R. Lee, Y-L. Ha, S-T. Joo and G-B. Park

46. Detection of Yersinia enterocolitica on pork

    C. Ring, J. Hugenberg and V. Atanassova

47. Loss of L-carnitine from beef during cooking

    J. Wakamatsu