2007

Additional information

1. MEAT SAFETY

1. Antimicrobial activities of spice extracts against meat spoilage and pathogenic bacteria

   H.Y. Zhang, B.H. Kong, and Y.L. Xiong

2. Production of nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation

   Baohua Kong, Youling L. Xiong, and Xue Zhang

3. Detection of biogenic amines in Chinese fermented sausages

   Z. Xu, Z.Y.Zhu, X.L.Xu, and G.H.Zhou

4. Identification of novel Bacillus species isolated from cow Bezoar

   T.C. Wan, F.Y. Cheng, Y.T. Liu, C.M. Chen, L.C. Lin, and R. Sakata

5. Development of a qualitative exposure assessment for salmonella in grade a shell eggs on the island of Ireland

   L. Murchie, L. Kelly, B. Xia, S. Horrigan, P. Whyte, and R. Madden

6. Effect of high hydrostatic pressure on structure and allergenicity of bovine gamma globulin

   T. Nishiumi, N. Mikami, M. Matsuno, T. Hara, and A. Suzuki

7. Composition of moulds population and their safety assessment on Jinhua ham during ripening

   Y.C. Meng and J. Chen

8. Control of Campylobacter jejuni in chicken breast meat by irradiation in vacuum or high CO2 atmosphere

   L. L. Kudra, J.G. Sebranek, J. S. Dickson, A.F. Mendonca, Q. Zhang, and K.J. Prusa

9. Identification of critical contaminated source during production of chilled pork using PCR-DGGE

   M.Y. Li , G.H. Zhou, and X. L. Xu

10. Residues of sulphonamides in animal products

    V. Matekalo-Sverak, D. Milićević, V. Batas, and S. Janković,

11. Analysis of the pH-independent effects of solubilized benzoic acid and sorbic acid on the growth of microorganisms

    B. de Melo Mauricio and H. Weber

12. Studies on the safety of fermented rice used as the meat colorant

    A.B. Lisitsyn, A.A. Semenova, L.A. Veretov, and E.G. Cheremnykh

13. Glutathione and cysteine inhibition of allyl isothiocyanate antimicrobial activity against Escherichia coli O157:H7

    F.B. Luciano and R.A. Holley

14. Microbial decontamination by dipping lactic acid solution on pork stored at room temperature

    K. Pilasombut, Y. Opatpatanakit ,T. Angkana, and J. Sethakul

15. Microbial and physical changes in marinated beef of high and normal pH during storage in different atmospheres

    S. Knøchel, N. Mach, and A.H. Karlsson

16. Microbiological changes in Morcilla de Burgos pasteurized by hot water immersion

    E. M. Santos, A. M. Diez, L. González-Arnaíz, I. Jaime, and J. Rovira

17. Spoilage dynamics of Morcilla de Burgos treated with high hydrostatic pressure by culture-independent methods

    A. M. Diez, R. Urso, K. Rantsiou, I. Jaime, J. Rovira, and L. Cocolin.

18. High feed dose levels of alpha-tocopherol induce the liver tocopherol associated protein (TAP) and the Pregnane X receptor (PXR) in cattle.

    W.J. Meadus, P. Duff, N. Hidiroglou, and P. Dubeski

19. Effects of supercritical CO2 application on meat quality and microbial changes in seasoned pork at pilot plant scale

    S.H. Lee, Y.M. Choi, M.H. You, J.H. Choe, K.H. Kim, M.S. Rhee, and B.C. Kim

20. Inhibiting microbial growth of refrigerated beef-meat with onion extract

    Mikail Arslan and R. Irkin

21. Antioxidant and antimicrobial effect of dehydrated and fresh garlic in fresh pork patty during refrigerated storage

    S.Y. Park and K.B. Chin

22. Multi-residues determination of three fluoroquinolones in chichen by post-column derived hplc with terbium-sensitised fluorescence

    K.Z. Qi , K.S. Peng , L.Q. Zhu, G.R. Sun, Z.H. Shi , and J. Tu

23. Screening of bacteriocin-producing lactic acid bacteria associated in Thai fermented meat-rice sausage

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

24. Identification and partial characterization of Pediocin PA-1 producing Pediococcus pentosaceus associated in traditional Thai fermented beef (MUM)

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

25. Incidence of Mycobacterium avium paratuberculosis IS900 DNA on beef carcasses at three packing plants.

    WJ Meadus, CO Gill, P Duff, M Badoni, and L Saucier.

26. Tissue expression and construction of prokaryotic expression system of Gallinacin-2

    K.Z. Qi , K.S. Peng , J. Sun, J. Tu, and H.Y. Wang

27. Study on Microorganisms flora during Jinhua ham fermentation

    Z. He , Z. Zhen, H.n Li , G. Zhou , and J.o Zhang

28. Study of nitrite residual change in four groups of heated meat products during storage at 4 degrees centigrade

    Khaksar R. , Hoseini H. , Ferdowsi R., Akhavan H. , and Ahmadi H.

29. Sanitizing knives used in the meat industry – effect of different time/temperature combinations

    A. Small, R. Goulter, and G.A. Dykes

30. Effect of chitosan-organic acids combined solutions on the inhibiting efficiency for S. aureus, E. coli and S. typhi inoculated on the surface of broiler carcasses

    S. S. Jan and D. C. Liu

31. Differentiation of pork from healthy pig and the diseased dead pig

    M. T. Chen, T. M. Weng, and C. B. Tseng

32. Detection method of chicken contained in processed foods by polymerase chain reaction

    T. Hasegawa, T. Fujimura, T. Matsumoto, S. Tanabe, and F. Morimatsu

33. Influence of temperature, pH value and storage conditions on nisin activity

    Y. Jiang, F. Gao, X.L. Xu1, and G.h. Zhou

34. Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxygen

    A.C.Venturini , J.A.F.Faria, C.J. Contreras-Castillo, and C.R.Gallo

35. Occurrence of carcinogenic heterocyclic aromatic amines in fried patties of different animal species

    M. Gibis

2. MEAT PRODUCTION

1. Markers in DGAT1 and TG genes are not associated with intramuscular lipid content in the French beef breeds Charolais, Limousin and Blonde d’Aquitaine

   G. Renand, N. Payet, H. Levéziel, C. Denoyelle, J.F. Hocquette, J. Lepetit, S. Rousset, V. Dodelin, and A. Malafosse

2. Variations in expression of CYP2E1 and COUP-TF1 proteins between Large White and Duroc cross-breeds

   R.-A. Cue, J.D. McGivan, J.D. Wood, and O. Doran

3. Meat quality of rabbits reared under organic production system

   A. Dalle Zotte

4. Use of Chinese traditional herbal complex as antibiotics substitutions in pork production

   H. S. Yeh, C. M. Liao, C. K. Chou, and T. F. Lien

5. Pig herds free from Yersinia enterocolitica – dream or reality?

   T. Nesbakken, T. Iversen, and B. Lium

6. Relationship between short term energy supplementation and meat quality of steers in Argentina

   J. J. Grigera Naón, A.Schor, M. E. Cossu, M. L. Cervini, and D. Colombatto

7. Effects of sweet potato litters as supplemental feed on the meat productivity and meat quality of pigs

   S. Takenoyama, H. Hayashi, T. Imoto, A.M. Ahhmed, S. Kawahara, M. Iwakiri, F. Kurima, M. Yoshimoto, and M. Muguruma

8. Influence of cutting and season on the fatty acid composition of forage crops for grazing forage beef production

   P.T. Garcia , A. Pordomingo, C.D. Perez, M. D: Rios, A. M.Sancho, and J.J. Casal

9. Fatty acid composition of body broiler lipids fed with different Levels of Dietary Chìa seeds (Salvia hispanica)

   S. Rondelli , O. Martinez, J..J. Casal, and P.T. García

10. Effects of modified vitamin E dietary formulation on meat quality of finishing pigs

    W.L. Zhang, Y.Z. Shi, and J.H.Zhu

11. Effect of dietary arginine on breast muscle, diameter and protein:DNA ratio of broiler meat

    A.E. Murakami, J.I.M. Fernandes , S.R. Ferreira, and E.N.Martins

12. Single nucleotide polymorphism (SNP) analysis of bovine candidate genes for carcass and meat quality traits

    M. S. A. Bhuiyan, S. L. Yu, D. H. Yoon, and J. H. Lee

13. Meat quality of fattening cattle finished on grass silage diet supplemented with rapeseed oil

    J. Jatkauskas and V. Vrotniakiene

14. Performance and meat quality of beef fattening cattle offered two contrasting preserved grass silages

    V. Vrotniakiene and J. Jatkauskas

15. Efficiency of production of meat and meat products using systematic approaches

    I.M. Chernukha, G.Y. Makarenkova, E.A. Davydova, and L.V. Borisova

16. Influence of diets enriched with selenium on mutagenesis processes in vivo

    I.M. Chernukha, A.K. Janatayev, A.N. Durnev, and A.B. Lisitsyn

17. Medical and biological evaluation of effectiveness of selenium-containing preparations

    I.M. Chernukha, A.V. Ustinova, S.I. Khvylya, and N.E. Belyakina

18. Effect of housing system and castration on the color stability of Hanwoo beef during refrigerated storage

    S.K. Lee, S.M. Kang, S.M.K. Panjono, Y.B. Jung, T.S. Kim, and I.S. Lee

19. Genes differentially expressed in littermate Duroc and Duroc-Pietrain pigs differing in intramuscular fat content

    J. Estany and M. Tor

20. Study of meat properties of native black pigs and crossbred pigs

    Chih-Hsiang Cheng , Cheng-Xun Xie, Chung-Han Lee, Fu-Chun Chang, Yu-Chen Pan, and Yun-Chu Wu

21. The stimulus program for livestock productivity in Mexico

    J.M. Salas, L.M. Sagarnaga1, J.L. Castrellón, and J.A. Leos

22. Factors affecting carcass quality of Thai-French beef

    Y. Opatpatanakit, K. Tunvisoottiku, and l.J. Sethakul

23. Preliminary study on meat quality of Yushan black pig

    J.F. Xie, X.G. Li, Z.H. Zou, Q.P. Wei, X.M. Zheng, and M. Luo

24. Effects of pasture grazing vs. feedlot feeding on meat quality of young steers

    M. Irurueta, A.J. Pordomingo, G. Grigioni, F. Carduza, A.B. Pordomingo, and G. Volpi Lagreca

25. Chromatic aspects of steers reared under organic production

    S. Velasco, M.T. Silva, M. Jiménez, J.I. Tejerina, F.J. Cuevas, J. Dochao, and J.J. Urquía

26. The national system of individual livestock identification in Mexico

    L.M. Sagarnaga, J.M. Salas, J.A. Leos, and J.L. Castrellón

27. Breed yes, sex no – the ostrich story

    L.C. Hoffman

28. Carcass and quality traits when breeding for high quality slaughter lamb

    T. Kvame and O.Vangen

29. Retail cut percentages prediction of crossbreeding yellow cattle based on principal component analysis

    X.D Wang, Y.H. Sun, and T.J. Hu

30. Predicting the boning room value of lamb carcases from selected indicator cuts

    B.M. McLeod, A.K. White, W.J. O’Halloran, and S.G. Nielsen

31. The effect of eye muscle depth breeding values on lamb dressing percentage.

    A.K. White, B.M. McLeod, J.S. Richards, W.J. O’Halloran , and K.D. Atkins

32. Elaboration of the regression equation for the estimation of the meat content in swine carcasses using a new Polish optic-needle apparatus IM-03

    D. Lisiak, A. Borys, K. Borzuta, J. Strzelecki, J. Rogalski, E. Grześkowiak, and E. Piotrowski

33. Chemical composition of the pork from the mass production in Poland: situation and determining factors

    Tyszkiewicz S., Wawrzyniewicz M., Strzelecki J., and Borys A.

34. The craft exploration of biodiesel with lard

    X.Q. Yue, Y. Zhong, J.R. Wu, and Y.Z. Pi

35. Pig carcass grading in Croatia

    G. Kusec, I. Djurkin, A. Petricevic, G. Kralik, Z. Maltar, V. Margeta, and D. Hanzek

3. MUSCLE BIOCHEMISTRY

1. Physiological aging increases oxidative susceptibility of post-mortem muscles from mature cows

   Y.L. Xiong, O.E. Mullins, J. Chen, and W.G. Moody

2. Histological and physical attributes of meat of Nguni, Bonsmara and Angus steers raised on veld

   V. Muchenje, K. Dzama, M. Chimonyo, J. G. Raats, P. E. Strydom, T. Ndlovu, D. Pepe, W. Sibanga, M. Nyanga, and F. Mhlanga

3. The Fe-H2O2 oxidation promotes myofibrillar protein gelation by enhancing myosin tail-tail interaction

   S.P. Blanchard, J. Chen, D. Park, Y. Ma, and Y.L. Xiong

4. The correlation of three rigor mortis degree carcasses and Pale Soft and Exudative (Exudation, PSE), Reddish Soft and Exudative (Exudation, RSE), Reddish Pink and Firm (RPF) and Dark Firm and Dry (DFD) meat

   K.C. Chang, S.L. Chen, and K.J. Lin

5. Effects of sex steroids on expression of androstenone-metabolising enzymes in isolated pig hepatocytes

   O. Doran, S. I. Nicolau-Solano, M. Moe, and E. Grindflek

6. Effects of endogenous proteases effectors on the degradation of troponin-T and desmin of chicken brisket muscle during postmortem aging

   M. Huang, A. Hattori, G. H. Zhou, J. Wakamatsu , and X.L. Xu

7. Differentially expressed proteins in four growing stages in chicken liver and muscle

   K. Y. Lee, K. C. Jung, B. G. Jang, K. D. Choi , and J. H. Lee

8. Identification of different animal species in heat treated meat homogenates using the polymerase chain reaction

   L. Turubatovic, B. Markovic, B. Velebit, and V. Batas

9. Comparison of the muscle anti-oxidant defence enzymes in pigs and bulls

   L. Turubatović, D. Vranić, A. Nikolić- Kokić, S.D. Spasić, and P. Radetić

10. A mechanism for the involvement of NADH-driven metmyoglobin reducing activity in mediating lipid oxidation in muscle post-mortem

    A. E. D. Bekhit, M. M. Farouk, L. Cassidy, and R. Hurst

11. Postmortem metabolic activity and superoxide generation in venison

    A. E. D. Bekhit, M. Farouk, and L. Cassidy

12. Modelling the electrical properties of meat mesostructure during ageing

    J.-L. Damez and S. Clerjon

13. Glycogen metabolism and metmyoglobin reductase activity as affected by slight, medium and extreme rigor state hog carcass

    M.Y. Chen, H.J. Hsu, and K.J. Lin

14. Involvement of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles

    Y.H. Kim, J.T. Keeton, S.B. Smith, and J.W. Savell

15. Lipid oxidation and changes in fatty acids profile related to broiler breast meat colour abnormalities

    A.L. Soares, D.F. Marchi, M. Matsushita, P.D. Guarnier, A.D. Droval, E.I. Ida, and M. Shimokomaki

16. Protein-protein interactions in myofibrillar protein gelation

    Clyde, D.

17. Association of single nucleotide polymorphisms in the µ-calpain and calpastatin gene with proteases activities in Retinta beef cattle: preliminary results

    Avilés, C., Juárez, M., Azor, P. J. , Pajuelo, P., Polvillo, O., Álvarez, F., Pérez, J.A., Fernández, I., and Molina, A.

18. Is m-calpain active post-mortem in pork?

    L. Pomponio, P. Ertbjerg, R. Lametsch, A. Grossi, L. Nanni Costa, and A.H. Karlsson

19. S-nitrosoglutathione influences the activity of µ- and m-calpain

    W.G. Zhang, S. M. Lonergan, and E. Huff-Lonergan

20. The contribution of pH towards endopeptidase activity and small heat shock protein distribution in beef and its role with achieved tenderness

    D. Pulford, K. Rosenvold, D. Frost, S. Fraga, P. Dobbie, E. Fraser-Smith, A. Stuart, and M. Farouk

21. Effect of μ/m calpain mRNA expression on tenderness in duck meat

    D.C. Zang, G.H. Zhou, X.L. Xu, and S. Shi

22. Protein expression kinetics of chicken breast muscle

    K.M. Park , T.R. Mohanty, S.R. Jeon, J.H. Park, H.S. Chae, K.S. Ryu, and I.H. Hwang

23. Insuline like Growth Factor-1 and leucine activate pig myogenic satellite cells through mammalian target of Rapamycin pathway

    B. Han, M. Du, and C. Ma

24. Influence of diet enriched with polyunsaturated fatty acids on histochemical characteristics of lamb muscle

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

25. Degradation of adenosine triphosphate of sheep muscle meat during hydrostatic high-pressure treatment

    S. Deligeersang, Z.G. Yue , and Wulan Tana

26. Relation between the post mortal pH and electrical conductivity (EC) development, the drip loss and the mitochondrial respiratory activity in the porcine longissimus muscle of different pig genetics

    C. Werner, R. Natter, K. Schellander, and M. Wicke

27. Influence of hormones on mRNA abundance of fatty acid synthetase in longissimus dorsi muscle of pig in vitro

    H.X. Lian, D.X. Lu, M.Gao, and Y.F. Zhang

28. Metabolic profile in different tissues and postmortem glycogenolysis in skeletal muscle of pigs with different PRKAG3 genotypes

    B. Essen-Gustavsson and M. Jensen-Waern

29. Analysis of cDNA sequence of yak myoglobin and its oxidation in muscles

    S. Gu, D. Chen, S. Yin, K. Tang, and Q. Sun

30. Polyphosphates hydrolysis in chicken breast and effects of their hydrolysis on homogenate gel WHC

    Rui Yao ,Zengqi Peng, Guanghong Zhou, Yan He ,Xinglian Xu, and Juqing Wu

31. Calpain system expression in three South African beef cross-breeds

    G.L. Marais, L. Frylinck, P.E. Strydom, J.D. Snyman, and J. Anderson

32. The effect of plant extracts on lipid oxidation and oxymyoglobin oxidation in beef muscle model systems

    L. McGovern, M.N. O’Grady, S.A. Aherne, E. Ryan, N.M. O’Brien, and J.P. Kerry

33. Changes of pH value and lactic acid content in the muscles of pigs and bulls during the first 6 days post mortem

    X.S. Zhu,Y. Wang, and G.H. Zhou

34. Effect of high-pressure pretreatment on thermal gelation of myofibrillar proteins and soybean proteins isolate

    Y. Wang, X.S. Zhu, G.H. Zhou, Y.L. Yang, and C.B. Li

35. Differentiation in the performance of protein crosslinks induced by transglutaminase in the muscle fiber of chicken and beef

    A. M. Ahhmed, S. Kawahara, K. Ohta, T. Okayama, T. Nakamura, and M. Muguruma

36. Effect of pyrophosphates on heat-induced gelation properties of myosin from rabbit skeletal muscles

    M.Y. Han, L.J. Lin, X.L. Xu, and G.H. Zhou

4. MEAT QUALITY AND NUTRITION

1. Effects of vaccination of boars with a GNRH vaccine on meat quality.

   E.T.F. Silveira, E. Poleze, A.P. Tonietti, N.C. Azambuja, J.C. Andrade, M.M.H Haguiwara, L. Miyagusku, and D. Hennessy.

2. Comparisons of fatty acid profiles in beef from Nguni, Bonsmara and Aberdeen Angus steers raised on veld

   V. Muchenje, K. Dzama, M. Chimonyo, J. G. Raats, P. E. Strydom, A. Hugo, and T. Ndlovu

3. Chicken breast extract and carnosine improve learning performance in mice

   S. Tomonaga, T. Hayakawa, D. Oikawa, M. Sato, Y. Takahata F. Morimatsu, and M. Furuse

4. CLA and oxidative comparison of meatballs from breast and thigh of broilers fed soybean oil and CLA supplements

   K. Intarapichet and B. Maikhunthod

5. CLA contents and oxidative stability of Kunchiang sausages from pork fed palm oil and CLA supplements

   K. Intarapichet and B. Maikhunthod

6. Proximate composition, amino acid and mineral content of fresh and cooked Arabian camel (Camelus dromedaries) meat

   Isam T. Kadim, Osman Mahgoub, Waleed Al-Marzooqi, Majeed Al-Ani Rabea, and S. Al-Maqbaly

7. Contribution of long chain n-3 and n-6 polyunsaturated fatty acids from beef according to feeding regimen

   P. T. Garcia, A.M. Sancho, N. J. Latimori , and J. J. Casal

8. Real-time PCR assay for highly specific determination of pork in raw and heat treated meat mixtures

   H. Yetim, Z.Kesmen, F. Sahin, and H.W. Ockerman

9. Influence of hempseed cake on lipid fractions in bovine M. longissimus dorsi of fresh and cooked tissue

   T. Turner, K. Lundström, and J. Pickova

10. Postmortem physicochemical changes and meat qualities of hot boned chicken breast and leg muscles during storage at 20℃

    L. H. Yu, E. S. Lee, J. H. Kim, Y. M. Yoo, J. Y. Jeong, M. R. Oh, and C. J. Kim

11. Physical and chemical characteristics of twenty-one pork muscles

    J. H. Kim, P. N. Seong, S. H. Cho, B. Y. Park, K. H. Hah, L. H. Yu, D. G. Lim, I. H. Hwang, D. H. Kim, J. M. Lee, and C. N. Ahn

12. Comparison of winter time incidence of PSE and DFD in 3 h and 24 h p.m. chicken broiler breast muscles

    T. Lesiów, M. Oziembłowski, and S. Szkudlarek

13. Muscle, age and sex effects on total pyridinoline cross-links content and beef tenderness

    A. Listrat, A. Levieux, and J. Lepetit

14. Influence of vegetable oil on fatty acid profile of chicken meat

    G. Kralik, T. Petrak , Z. Gajčević, and D. Hanžek

15. Effect of rapeseed oil in the diet on carcass traits and meat quality of pigs

    G. Kralik, T. Petrak , G. Kušec, and V. Margeta

16. Towards benchmarking beef loin steak colour acceptability using Minolta and Hunter colorimeters

    M.M. Farouk, A.E.D. Bekhit, P.M. Dobbie, andJ. Waller

17. Effect of kiwifruit juice and water pre-rigor infusion on lamb quality.

    A. E. D. Bekhit, J. Han, J. Morton, and R. Sedcole

18. Analysis of volatile compounds in lamb muscles infused with kiwifruit juice

    J. Han, A.E.D. Bekhit, J. D. Morton, R. Sherlock, and J. Breitmeyer

19. Comparative estimation of the quality of meat of pigs and lambs

    D.V.Nikitchenko, V.E. Nikitchenko, and A.L. Jatcuta

20. Effect of refrigeration temperature and carcass weight on lamb carcass and meat quality parameters

    E. Muela, J.A. Beltrán, M.M. Campo, and C. Sañudo

21. Effect of double transports and season on meat quality traits in light lambs in Spain

    E. Muela, G. Miranda de la Lama, G.A. María, J.L. Olleta, G. Liste, M. Villarroel, and C. Sañudo

22. Sensory quality of Uruguayan lamb from different feeding systems

    V.C. Resconi, M.M. Camp, M. Font i Furnols, L. Guerrero, V. Cañeque, F. Montossi, and C. Sañudo

23. Flavour profile of turkey breast rolls containing onion juice

    X.Y. Tang, D.A. Cronin, J. Chen, and Y.L. Xiong

24. The effect of raw materials and processing conditions on the quality of home-style chicken soup

    J. Chen, X.Y. Tang, G.G. Li, L.J. Zhu, Y.F. Dai, and Y.L. Xiong

25. Effect of muscle fibre/fibre-bundle alignment on jerky softness

    M.M. Farouk and J. Hily

26. Effects of supplementation of medicinal herb on the anti-oxidative activity of raw chicken breast and thigh meat

    A. Jang, X.D. Liu, M.H. Shin, B.D. Lee, S.K. Lee, and C. Jo

27. Effect of medicinal herb mix extract on the antioxidant potential and microbial quality of ground cold storage pork patty during

    X.D. Liu, A. Jang, M. H. Shin, B. D. Lee, S. K. Lee, and C. Jo

28. The correlations among changes in metabolite contents, muscle fiber characteristics, and pork quality traits

    J.H. Choe, Y.M. Choi, Y.C. Ryu, S.H. Lee, G.W. Go, H.G. Shin, Y.J. Nam, K.C. Hong, and B.C. Kim

29. Changes in muscle texture and protein properties of Beijing Fatty Chicken and Yellow Blumage Broilers

    T. Zhou, W.W. Zhou, X. Chen, Y. Liu,and R.T. Dai

30. Relationship between muscle microstructure, calpastatin activity and shear force in aged longissimus dorsi muscle

    E. Veiseth, K.I. Hildrum, G. Enersen, L. Aass, K. Hollung, and R. Ofstad

31. Effects of electrical stimulation on μ-calpain and cathepsin B+L activities in postmortem bovine longissimus muscle

    E. Veiseth, K.I. Hildrum, L. Aass, and K. Hollung

32. Lipid and color stability of Hanwoo beef with the dietary sulfur and vitamin E supplementation during refrigerated storage

    S.M.K. Panjono, S.M. Kang, Y.S. Park, T.S. Kim, I.S. Lee, and S.K. Lee

33. The physico-chemical and sensory qualities of Kimchi-fermented sausages with different part of Kimchi-additives

    S.M. Kang, S.M.K. Panjono, T.S. Kim, and S.K. Lee

34. The effect of PKM2 gene polymorphism on pork meat quality

    H. Sieczkowska, A. Zybert, E. Krzęcio, K. Antosik, M. Koćwin-Podsiadła, S. Kamiński, E. Wójcik, and W. Podsiadły

35. Eating quality of meat from young bulls of different ages and fed in three different feeding systems

    I. Clausen M. Vestergaard, and C. Børsting

36. Supplemental vitamin D3 and electrical stimulation to reduce the effect of a beta agonist on meat quality

    P.E. Strydom, L. Frylinck. and G.L. Marais

37. Effects of different diet and ageing time on meat quality traits of Podolian young bulls

    A. Vicenti, M. Ragni, L. Di Turi, G. Marsico, F. Toteda, A.M. Facciolongo, and M. Lastilla

38. Intramuscular fatty acid composition and CLA content of two types of northern Spain foals

    M. Juárez, M.D. Gómez, O. Polvillo, M.J. Alcalde, A. Horcada, F. Romero, and M. Valera

39. Selection of fish oils for designing of meat products enriched in omega-3 fatty acids

    S. de Diego, N. Rubio-Rodríguez, I. Jaime, S. Beltrán, and J. Rovira

40. Skin fish oil as potential source of omega-3 fatty acids for addition to functional meat products: determination of oxidative stability

    S. de Diego, N. Rubio-Rodríguez, I. Jaime, J. Rovira, and S. Beltrán

41. Performance and quality of chicken breast meat from broilers fed natural antioxidants and vitamin E

    A.M.C. Racanicci, J.F.M. Menten, S.M. Alencar, C.J.C. Contreras, R.S. Buissa, and B. Golineli

42. The effect of interaction between PKM2 and GLUT4 genotypes on pork quality

    H. Sieczkowska, A. Zybert, K. Antosik, M. Koćwin-Podsiadła, S. Kamiński, E. Wójcik, and M. Kmieć

43. The effect of interaction between PKM2 and CAST/HINFI genotypes on pork quality

    A. Zybert, H. Sieczkowska, E. Krzęcio, K. Antosik, M. Koćwin-Podsiadła, S. Kamiński, and E. Wójcik,

44. Binding of paratropomyosin to connectin/titin domains located at the A-I junction of chicken sarcomeres

    M. Yamanoue, T. Ichikawa, S. Matsuda, and K. Toyoda

45. Relationships between instrumental and sensory data of beef from achilles- and pelvic suspended carcasses

    M. Lundesjö Ahnström, L. Johansson, M.C. Hunt , and K. Lundström

46. Effect of different diets on carcass traits and meat quality in Uruguayan steers

    M. del Campo, G. Brito, P. Hernandez, J. M. Soares de Lima, D. Vaz Martins, R. San Julián, F. Montossi, and C. Sañudo

47. Operating pork quality traits measurements and their relations to drip loss

    A. Vautier and B. Minvielle

48. The effect of dietary fiber extracted from rice bran on the physical and sensory properties of frankfurters

    Y. S. Choi, J. Y. Jeong, J. H. Choi, D. J. Han, H. Y. Kim, M. A. Lee, L. H. Yu, and C. J. Kim

49. Effects of raw meat L* value, pH and marination on cooked meat quality of broiler thigh meat

    E.S. Lee, S. Dadgar, C.J. Kim, and P.J. Shand

50. Volatiles in meat products with elevated n-3 fatty acid contents

    H. Schlichtherle-Cerny, D. Oberholzer, I. Sottnikova, M.R.L. Scheeder, and R. Hadorn

51. Effect of the dietary fat on fatty acid composition and oxidative stability of rabbit meat

    P. Hernández, V. Cesari, and M. Pla

52. Effect of different diets on fatty acid profile of Podolian young bulls meat

    G. Marsico, M. Ragni, A. Vicenti, L. Melodia, C. Cocca, and M. Perrucci

53. The influence of chilling method on glycolytic changes and pork meat quality

    A. Zybert, E. Krzęcio, H. Sieczkowska, W. Podsiadł and W. Przybylski

54. Injection of brine containing kiwi fruit powder increases tenderness of pork M. biceps femoris

    M. Christensen, M.A. Tørngren, A.H. Karlsson, and P. Ertbjerg

55. Replacement of beef fat in emulsion type sausages by olive oil

    G. Yıldız -Turp and M. Serdaroğlu

56. Effect of dietary protein levels on muscle free glutamic acid contents and their regulation mechanism

    H. Kobayashi, A. Eguchi, W. Takano, M. Shibata, M. Kadowaki, and S. Fujimura.

57. Seasonal variation in the backfat quality of baconer pigs in South Africa

    A. Hugo and E. Roodt

58. Quality assessment of bovine muscle injected with sodium pyruvate

    A.A. Al-Sahal Al-Shathri, M.E. Dikeman, and C.L. Kastner

59. A relationship between fiber type composition and concentrations of glycogen and lactate in pork

    J.H. Choe, Y.M. Choi, and B.C. Kim

60. Relationship between sensory evaluation and quality indicators of map beef steaks

    P.I. Zakrys, M.G. O’Sullivan, S.A. Hogan, P. Allan, and J.P. Kerry

61. The correlations among metabolite contents, muscle fiber characteristics and pork quality traits

    J.H. Choe, Y.M. Choi, Y.C. Ryu, S.H. Lee, G.W. Go, H.G. Shin, Y.J. Nam, K.C. Hong , and B.C. Kim

62. Effect of supplementary tryptophan, vitamin B6 and fat on stomach water content, and carcass and meat quality of pigs

    L. Faucitano, S. Torrey, J.J. Matte, J.R.E. del Castillo, and R. Bergeron

63. Discrimination between excessive and acceptable drip loss in pork longissimus muscles

    G. Kusec, G. Kralik, I. Djurkin, A. Petricevic, V. Margeta, D. Hanzek, and Z. Maltar

64. The significance of diet and aging time on pork colour and colour stability

    K. Tikk, G. Lindahl, and H.J. Andersen

65. Effect of residual glycogen on technological and sensory quality of pork

    W. Przybylski, I. Urbańska, D. Jaworska, E. Czarniecka-Skubina, I. Wachowicz, D. Kołożyn-Krajewska, K. Kajak, S. Niemyjski, and V. Santé-Lhoutellier

66. The influence of frozen storage temperature variation on the drip loss in broiler

    F.O. Franco, F.J.H. Blazquez, and R. Olivo

67. Effects of race and age at slaughter on carcass traits and pork quality

    Maan Singh Sidhu, Kristin Hollung, Ellen Mosleth Færgestad, Øyvind Langsrud, and Per Berg

68. Monitoring rigor process in muscle using optical scattering

    G. Yao and J. Xia

69. Anatomical investigations on meat cuts of Guanacos in Chile (Lama guanicoe) in Tierra del Fuego, Chile

    F. González, F.J.M. Smulders, P. Paulsen, O. Skewes, and H.E. König

70. Effect of selected pigs genotypes on the texture of meat products

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

71. Meat quality and sensory properties of in longissimus and femoris of Hanwoo beef

    Y.K. Kim, P.N. Seong, S.H. Cho, Y.M. Yoo, B.Y. Park J.H. Kim, H.S. Choi, C.N. Ahn, and B.H. Baek

72. Fatty acid composition and meat quality traits between organically and conventionally reared Korean black pigs

    D.H. Kim, D.G. Lim, J.H. Kim, P.N. Sung, S.H. Cho, K.H. Hah, B.Y. Park, J.M. Lee, and C.N. Ahn

73. Comparison of meat color between organic and conventional Korean Black pigs

    D.H. Kim, D.G. Lim, J.H. Kim, P.N. Sung, S.H. Cho, K.H. Hah, B.Y. Park, J.M. Lee, and C.N. Ahn

74. Meat quality and sensory properties of different muscles from Korean Hanwoo bulls

    S.H. Cho, B.Y. Park, J.H. Kim, P.N. Seong, D.H. Kim, Y.K. Kim, and J.M. Lee

75. Fatty acid profiles of different muscles from Korean Hanwoo bulls

    S.H. Cho, J.H. Kim, P.N. Seong, B.Y. Park, D.H. Kim, K.H. Hah, and C.N. Ahn

76. Physicochemical characteristics of Ba-Tseng fresh sausage affected by lactic acid-induced gelled egg white powder and sodium lactate using response surface methodology

    S.L. Chen, C.K. Chou, and K.J. Lin

77. Evaluation of three pig breeds in terms of water-holding capacity and the effectiveness of post-slaughter strategies to reduce drip loss

    D. Mörlein, G. Link, E. Murani, K. Wimmers, and M. Wicke

78. Characteristic of reindeer meat quality obtained from two different Norwegian regions

    M.B. Mielnik, A. Rzeszutek, K. Solgaard, A.K. Arnersen, B. Nærum, and B. Egelandsdal

79. Sensory assessors’ ability to detect androstenone in pork meat products

    E. Skuterud, K. Lunde, A. Nilsen, and B. Egelandsdal

80. Relationship of intramuscular fat, fatty acids and conjugated linoleic acids with tenderness in pork

    B.Q. Jin*, X.Y. Liu, P. Qiao, and W. Zhan

81. Lipid and color stability of Hanwoo beef with the dietary sulfur and vitamin E supplementation during storage

    Panjono, S.M. Kang, Y.S. Park, T.S. Kim, I.S. Lee, and S.K. Lee

82. Influence of composition of muscle fiber type on meat quality characteristics of Hanwoo cattle

    Y-H. Hwang, J-Y. Jeong, S-H. Moon, Md. Shawkat Ali, and S-T. Joo

83. Relationship between muscle type and myoglobin oxidation of Hanwoo muscle during cold storage

    J-Y. Jeong, S-H. Moon, Y-H. Hwang, H-S. Yang, G-B. Park, and S-T. Joo

84. Study on metmyoglobin reductase activity with the change of meat colour during cooling storage

    B.Q. Jin, W. Wang, and X.M. Tang

85. Rapid analysis of drip loss in pork using VIS/NIR Spectrometry

    K. Fischer, J.P. Lindner, P. Freudenreich, and M. Judas

86. Influence of sonication on beef ageing

    Z.J. Dolatowski, J. Stadnik, D.M. Stasiak, and A. Latoch

87. Detection of adulteration of pork added with water

    M.T. Chen and C.C. Shu

88. Myofibrillar protein degradation over ageing period of Kampaengsaen beef

    K. Jirajaroenrat, Y. Opatpatanakit, L. Srisuwan, and J. Sethakul

89. Effect of grass and concentrate feeding systems on fatty acid composition, lipid and colour shelf life of beef loin muscle

    R.I. Richardson, J.D. Wood, R. Ball, K.G. Hallett, and N.D. Scollan

90. Application of near-infrared Raman spectroscopy to porcine fat evaluation

    M. Motoyama,Y.-K. Min, K. Sasaki, and H. Hamaguchi

91. Effect of Zeranol on carcass traits and meat quality from lambs produced at northern of México

    G. Torrescano, R. Sierra, M.F.J. Peñúñuri, C.J. Velásquez, A. Sánchez-Escalante, and G. Cumplido

92. Influence of muscle type, production system and ageing time on tenderness of beef

    A. Sanchez-Escalante, K. Cabrera, G. Torrescano, M. Valenzuela, J.P. Camou, F. Figueroa, C. Perez, and G. Hernandez-Watanabe

93. Use of colour to classify pale meat and its relation with other quality attributs

    C. Brossi, C.J. Contreras-Castillo, P.C. Fischer, B.B. Golineli, and S.S. Zocchi,

5. MEAT PROCESSING AND PACKAGING

1. Inhibition of lipid oxidation in dry fermented sausages using rosemary extracts

   S.G. Dragoev, D.K. Balev, and K. Vulkova-Yorgova

2. Study of combined starter culture for accelerated maturing of dry fermented sausages

   K. Vulkova-Jorgova, K. Danov, S. Dragoev, and K. Vasilev

3. Studies on the volatile components of fermented Chinese-style sausage inoculated with lactic acid bacteria during ripening

   C.C. Huang, I.F. Lee, and C.W. Lin

4. Changes in flavor compounds of Nanjing salted duck during processing

   Y. Liu, X.L. Xu, X.C. Wang, Y.L. Li, and G.H. Zhou

5. Extending the shelf-life of chilled pork by combination of chitosan coating with spice extracts

   X. Xia, B. Kong, and Y.L. Xiong, and X. Meng

6. Optimization of meat mincing processes

   W. Schnäckel and E. Haack

7. A new approach to maintain the manufacturing properties of frozen pork meat

   X.L. Yu, X.B. Li, H.J. Ma, X.L. Xu, and G.H. Zhou

8. Effect of different thawing rate on water holding capacity and ultrastructure of pork meat

   X.L. Yu, X.B. Li, L. Zhao, Z.J. Song, X.L. Xu, and G.H. Zhou

9. Influences of functional ingredients on technological and sensory quality of cooked sausages

   W. Schnäckel and J. Krickmeier

10. Effect of cooking and microwave heating on the fatty acid composition of beef intramuscular lipid

    Y.J. Chen, G. H. Zhou, X.K. Zou, X.L. Xu, and F. Gao

11. Effect of nitric oxide on the formation of zinc protoporphyrin IX and protoporphyrin IX

    N. Hayashi, J. Wakamatsu, T. Nishimura, and A. Hattori

12. Red pigment features in Chinese raw ham

    R. Sakata, T. Oshida, F. Jin, and X.H. Qi

13. Mechanical and biochemical properties of natural sausage casing treated with trisodium phosphate

    S. Nakae, T. Osida, T. Nishiumi, H. Yun, and R. Sakata

14. Effects of housing system on the meat quality of fattening rabbits by NIRS using ethanol or freeze-dried specimens

    A. Dalle Zotte, G. Masoero, G. Sala, G. Jekkel, G. Milisits, and Zs. Szendrö

15. Lipolysis and lipids oxidation of Jinhua ham during traditional processing

    J.H. Zhang, G.H. Zhou, Z.Y. Zhen, Y. Liu, and T. Zeng

16. Effect of nitrite and nitrate on the generation of aroma active compounds in dry fermented sausages

    A Marco, JL Navarro and M Flores

17. Effects of nitrite and nitrate on lipolysis in slow fermented sausages

    A. Marco, J.L. Navarro and M. Flores

18. Control of cooking losses and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels

    S. Bañón, D.Álvarez, P. Díaz, G. Nieto, M.D. Garrido, M. Castillo, F. Payne, and Y.L. Xiong

19. Combined high pressure and thermal treatment on protease activities in beef muscle

    H.J. Ma, G.H. Zhou, X.L. Xu, Zh.J. Song, and D.A. Ledward

20. Effect of combined high pressure and heat treatments on free amino acids in beef muscle

    H.J. Ma, G.H. Zhou, X.L. Xu, L. Zhao, R.SH. Pan, and D.A. Ledward

21. Minced meat packed in high-oxygen modified atmosphere – effects on sensory quality and oxidation products

    Å. Lagerstedt*, U. Edblad, S. Wretström, L. Enfält, L. Johansson, and K. Lundström

22. Changes in colour and pH of pheasant (Phasianus colchicus) packaged in modified atmosphere

    A. Salakova, L. Gallas, and I. Steinhauserova

23. Feasibility study boning carcasses with a higher temperature.

    T.J. Verkleij B. Lambooij, and H. Reimert

24. Effect of reduced nitrite content on the development of Listeria monocytogenes in pasteurized meat products.

    T.J. Verkleij1, F.K. Stekelenburg1, and D. Stegeman

25. Effect of green tea and grape seed extracts on precooked pork meatballs.

    A.V. Price, M.D. Garrido, G. Nieto, M. Rodríguez, E. Ferrandini, and S Bañón

26. The effect of brine injecting, tumbling, and curing treatment on the quality of the dried shredded pork

    S.L. Huang, C. K. Chou , S.L Chen ,T.F. Tseng, and K.J. Lin

27. Critical factors for the colour of ground beef packaged in low oxygen atmospheres.

    O. Sørheim, F. Westad, H. Larsen, and O. Alvseike

28. Effects of gamma irradiation in the control of microbial quality in refrigerated ostrich meat in iran.

    I.Z. Mashak, G. Shahhosseini, M, Sohrab, A. Maham, and A.A.M. Rangbar.

29. Utilization of powdered hemoglobin in formed meat products

    V. Matekalo-Sverak*, L. Turubatović, J. Babić, D. Trbović, and D. Milićević

30. Masking of boar taint by fermentation and smoking

    G. Lindahl, S. Stolzenbach Nielsen, G. Chen, A. H. Karlsson., K. Lundström, and D.V. Byrne

31. Carbon monoxide headspace activity of modified atmosphere packaged beef steaks

    C.R. Raines, M.C. Hunt*, and M. J. Daniel

32. Carbonated or gaseous enhancement solutions improve injected pork properties in modified atmosphere packaging

    M.O. Guerra, K.W. McMillin, T.D. Bidner, M.E. Janes, and M.A. Persica

33. Role of carrageenan in intermediate moisture meat products processed under high salt concentration

    C.E. Rocha Garcia, F. Yamashita, E. Youssef, S.H. Prudêncio, and M. Shimokomaki

34. Kinetics for denaturation and reduction of porcine metmyoglobin under high hydrosratic pressure

    G.P. Hong, K.B. Shim, M.J. Choi, S.H. Ko, E.J. Seo, and S.G. Min

35. Taste and rheological qualities of portion beef cuts as affected by cooking method

    C-Y. Chen, Y-H. Lin, Y-M. Jheng,Y-C. Chang, and H-S. Lin

36. Effectiveness of high hydrostatic pressure on reduces Listeria monocytogenes population in inoculated dry-cured ham

    S.M. Osés-Gómez, A.M. Diez, N. Martín, C. Tonello, I. Jaime, and J. Rovira

37. Preparation and qualities of autoclaved goose bone broth during refrigerated storage

    L.R. Wu and F.J. Tan

38. Qualities of pork patties added with Origanum majorana during refrigerated storage

    Y.F. Wang and F.J. Tan

39. Effect of preservation method and percentage of onion on the properties of “Morcilla de Burgos”

    L. González-Arnáiz, A.M. Diez, I. Jaime, and J. Rovira

40. Influence of onion variety in the aromatic profile and volatile compounds composition in blood sausage “Morcilla de Burgos”

    L. González-Arnáiz, A.M. Diez, I. Jaime, and J. Rovira

41. Elusion of free amino acids during mastication from Wagyu Shabu-Shabu beef using model mouth and panellists

    S. Odake, S.M. Van Ruth, and R. Akuzawa

42. Lipid oxidation and degradation during drying and storage of Chinese Guangdong bacon

    F.Y. Bai, S. G. Guo, A.M.Jiang, R.Liu, Z.J.Liao, Y.H.He, X.M.Shao, and Q.Z.Yi

43. Effect of high power ultrasound on tenderness of pork M. biceps femoris

    M. Christensen, J. Almena, A.H. Karlsson, and P. Ertbjerg

44. Stability of probiotic bacteria in the production of probiotic and synbiotic salami

    L. Andersen, S. Cislaghi, J. Kamenik, and J. Budig

45. Different packaging environments alter tenderness and sensory traits from non-enhanced and injection-enhanced beef

    J.P. Grobbel, M.E. Dikeman, M.C. Hunt, and G.A. Milliken

46. Effect of number of smoking cycles on the level of PAH contamination in Kabanos sausage

    Borys A.

47. The study of an electronic nose on batch-to-batch quality control of Chinese traditional dry-cured ham

    L.H. Pan, D.Y. Liu, G.H. Zhou, X.L. Xu, C.B. Li, Z.Q. L.M. Peng, Z. Zhu, M.H. Ma, and Z. Sun

48. Electrical stimulation and wrapping avoids toughening effect of high pre rigor temperatures in beef

    K. Rosenvold, M. North, C. Devine, E. Micklander, P. Hansen, P. Dobbie, and R. Wells

49. Changes of non-protein nitrogen and free amino acids during dry-cured duck processing

    W.W. Qi, Y. Jiang , X.L. Xu , and G.H. Zhou

50. Correlating sensory and instrumental texture analyses of cooked sausage with different contents of fat, salt, moisture and starch

    Q.L. Dong, X. Luo, K. Tu, and L.Y. Guo

51. Effects of oxygen concentration on the quality of beef steak packed under modified atmosphere

    P.I. Zakrys, S.A. Hogan, M.G. O’Sullivan, P. Allen, and J.P. Kerry

52. Effect of bamboo charcoal on the quality changes of fresh pork sausage during refrigeration

    Y. T. Lai, T. F. Tseng, J. H. Yang, C. K. Chou

53. Use of Bilberry sauce for inhibition of fatty acid oxidation during marination of pork

    T. Püssa, R. Pällin, P. Raudsepp, P. Toomik, K. Veri, R. Soidla, and M. Rei

54. Changes in volatile compounds of cooked beef during freeze drying

    R.M. Luo, G.H. Zhou, and C.B. Li

55. Enhancement of mass transfer in model and real food system under low voltage ohmic heating process

    G.P. Hong, K.B. Shim, M.J. Choi, S.H. Ko, E.J. Seo, and S.G. Min

56. Antioxidant effect of color potato flakes in cooked pork sausages

    K.Shimada, Barana C. Jayawardana, M.Yanagihara,K..H. Han, M.Fukushima, and M.Sekikawa

57. The effect of salt content and NaNO2 on weight loss, pH, proximate composition and chemical parameters of naturally processed dry-cured ham

    P.N. Seong, S.H. Cho, J.H. Kim, B.Y. Park, Y.K. Kim, K.H. Hah, L.H. Yu, D.G. Lim, D H. Kim, J.M. Lee, and C.N. Ahn

58. Study on quick-freeze chicken meatball

    G-S. Zhang, G-Y.Shen, J.Jia, and X-X. Yue

59. Antioxidant effect of Cassia essential oil on fried beef during the storage period

    H-J. Li, H-X. Du, Z. He, and H. Liao

60. Optimizing parameters for obtaining an antihypertensive peptide from sheep bone protein by enzymatic hydrolysis

    W.Q. Sun, G.H. Zhou, L.Z Ma, X.L. Xu, and Q Peng

61. Increase dissociative calcium and amino acid nitrogen in smashed yak bone paste by fermentation or enzymolysis

    D. Chen, D.M. Zhu, Z.R. Yang, and Q. Sun

62. Antioxidant activity of natural extracts in pre-cooked pork meatballs

    L.B. Costa, A.M.C. Racanicci, V.S. Miyada, K.R. Piedade, and M.A.B. Regitano-d’Arce

63. Changes of fatty acids during the processing of Nanjing dry-cured duck

    W. Xu, X. Xu, G.H. Zhou, Y. Zhu, and D. Wang

64. Effect of chilling water temperature on duck breast

    S-H. Moon, Md. Shawkat Ali, J-Y. Jeong, I-R. Yun, and S-T. Joo

65. Textural and sensory properties of low fat sausages added with rice powder

    H-S. Yang, I-R. Yun, Md. Shawkat Ali, S-T. Joo, and G-B. Park

66. Electric conductivity as an index to evaluate emulsion capacity of pork ham with different fat levels in two salt systems

    M.D. Wu, D.C. Liu, W Y. Kuo, and H.J. Chuang

67. Effect of crude salt soluble myofibrillar proteins from duck and goose gizzards on the quality of chicken meat balls

    Ju, Y.Y., D.C. Liu, Y.S. Li, H J. Chung, C.C. Lai, and Y C. Lin

68. Amount and composition of the moulds population on dry-cured Jinhua ham

    Z.Y. Zhen, X.L. Xu, and G.H. Zhou

69. The effect of oat and sodium isoascorbate addition on colour and lipid oxidation of comminuted meat products

    Z.J. Dolatowski, M. Karwowska, M. Budoran, and M. Olszak

70. Addition of honey and caffeic acid phenethyl ester (CAPE) to enhance color and lipid stability during chilled storage in cooked or raw pork sausages

    A. Sánchez-Escalante, N. Soto, J. Hernández, G. Torrescano, K. Martínez, A.F. González-Córdova, and G. Hernández-Watanabe

71. Studies on the properties of selective-permeable casings

    .A.B.Lisitsyn, E.A.Evstafyeva, P.M.Golovanova, E.K Zlobina, and O.A.Sorokina

6. MEAT PRODUCTS AND CONSUMER TOPICS

1. The study of antihypertensive peptide derived from chicken leg bone protein

   F.Y. Cheng, T.C. Wan, Y.T. Liu, L.C. Lin, and R. Sakata

2. Development in the textural properties of soft meat loaves to enhance the meat products-intake of older and incapable adults

   R. Kuroda, A. M. Ahhmed, S. Kawahara, K. Nakade, M. Numata, T. Nakamura, and M. Muguruma

3. Comparative study between the effects of adding poly (γ-glutamic acid) and transglutaminase on the textural quality and cooking yield of sausage

   M. Muguruma, Y. Namba, A. M. Ahhmed, K. Uotani, and T. Nakamura

4. Low fat chicken frankfurters manufactured with vegetable oils

   K.T. Broce, M.L. González-Sanjosé, I. Jaime, J.P.H. Linssen, and J. Rovira

5. Influence of breed and the presence of lamb on consumer acceptability of kid meat

   I. Cilla, M.M. Campo, J.L. Olleta, M.J. Alcalde, A. Horcada, R. Delfa, P. Lara, and C. Sañudo

6. Influence of the socio-economic factors in the consumers preferences about colour and marbled in beef meat

   F.J. Calahorra, O. Mozún, S. Velasco, M.T. Silva, L. Ruiz, and P.F. Rouco

7. Attempt to draw a map corresponding to changes in the taste of beef during conditioning as evaluated by the use of taste sensors

   T. Okayama, A.Yanagi, H.Kamisoyama, M.Muguruma, M.Kaya, K.Nodake, and M.Numata

8. Spanish consumers’ beef choice depending on country of origin, finishing diet and price by conjoint analysis

   C.E. Realini, M. Font i Furnols, C. Sañudo, F. Montossi, M.A. Oliver, and L. Guerrero

9. Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market

   C.E. Realini, M. Font i Furnols, L. Guerrero, Z. Peters, M.M. Campo, C. Sañudo, G. Nute, G. Brito, F. Montossi, V. Cañeque, and M.A. Oliver

10. Determining the geographic origin of poultry meat and dried beef by a combination of element and oxygen isotope analysis

    B.M. Franke, R. Hadorn, J.O. Bosset, G. Gremaud, and M. Kreuzer

11. Consumer analyses from beef fattened at different periods in an organic system

    M.T. Silva, M. Jiménez, J.I. Tejerina, F.J. Cuevas, J. Dochao, J.J. Urquía , and S. Velasco

12. Economic considerations of cull dairy cows fattened for a special market

    E. Bispo, D. Franco, L. Monserrat, L.González González, N. Perez Seijas, and T. Moreno

13. Effect of stocking rate and supplementation on lambs grazing Lotus corniculatus cv. Inia Draco during summer in Uruguay

    F. Montossi, S. Luzardo, I. De Barbieri, R. San Julián, R. Franco, D. Gutiérrez, and G. Brito

14. Methods to predict the retail meat yield of a beef carcass

    R. San Julián, G. Brito, J. M. Soares de Lima, and F. Montossi

15. Microbiological characteristics of sour meat, an aboriginal fermented meat product in Taiwan

    C.S. Chou and M.T. Chen

16. Effect of different drying types and level of Kimchi powder on quality characteristics of breakfast sausage

    M.A. Lee, J. Y. Jeong, D. J. Han, J.H. Choi, Y. S. Choi, H.Y. Kim, L.H. Yu, and C.J. Kim

17. Effects of consumption of beef from different feeding regimen on blood parameters of healthy men and women

    J. Tartaglione, P.T. Garcia, G.C. Rodriguez, M.M. Anatelli, M. Zanelli, M. Sutton, J. Belardi, A. Alves de Lima, J. Thierer, N. Vainstein and M.C. La Bruna

18. Pastoral flavour in lamb: high outliers x sensitive consumers the practical issue

    M.M. Farouk, G. Lane, M. Tavendale, N.M. Schreurs and W. McNabb

19. Analysis of potentials for use of ostrich meat for production of dietetic foods and products for child nutrition

    A.B. Lisitsyn, A.V.Ustinova, D.A. Lazutin

20. Study on the properties of carotenoids in the vegetable compound ham sausage

    H.B. Wang, H. Liu, Y.N. Zhang, and W.F. Wang

21. Utilization of potato fiber in pork patties

    S.M. Chang and F.J. Tan

22. Effects of the ratio of fat to lean pork on the physicochemical properties of Chinese sausage during storage

    J.X. Cao, X.L. Xu, W.Q. Xu, M.C. Xu, X. Zhang, C. Xu, and G.H. Zhou

7. ANIMAL SLAUGHTERING AND ANIMAL WELFARE

1. Exsanguination of slaughter pigs – influence on meat quality

   K. Troege and D. Meiler

2. Effect of season, transport length, deck location and lairage length on blood cortisol concentration and pork quality

   D.J. Newman, M.H. Ryan, C.C. Carr, and E.P. Berg

3. Effect of shade on fecal shedding of bacteria in grazing cattle during summer in temperate climates

   P.J. Rovira, J.I. Velazco, J.E. Ezquivel, G. Brito and F. Montossi

4. Heat shock proteins as markers for pre-slaughter stress and prediction of meat quality

   J.F.Young, F. Leoni, I.K. Straadt, J.H.H. Williams, and N. Oksbjerg.

5. The effect of high frequency electrical stunning of pigs on the immediacy and duration of epilepsy and times to recover of brain function.

   N. J. Simmons and C.C. Daly

6. Effect of season, transport length, deck location and lairage length on blood cortisol concentration and pork quality

   D.J. Newman, M.H. Ryan, C.C. Carr, E.P. Berg

7. Exsanguination of slaughter pigs – influence on meat quality

   K. Troeger and D. Meiler